About two weeks ago I was contacted by some friends that informed me that there was a site titled ‘The Athlete’s Plate’. It was a great looking site and I reached out to the writer of the site, Matt. Over the course of a number of email exchanges we have come up with a Top Chef/Chopped/Iron Chef type feature, that we will be calling The Athlete’s Plate Challenge. We will be using the same ingredient, chosen by our readers, and cooking it and then posting the recipe and picture on the Friday of the week that the ingredient is chosen. We are still figuring out how often we will post this challenge (every 2 to 3 weeks.)
Matt is a student at the University of Alabama and has a true passion for cooking and sports, which made the decision to partner with him very easy. As it turns out he is from the Dallas area as well which makes this feature even more exciting.
Since this is our first week we have chosen the ingredient (we both had it on hand) and that ingredient is TEMPEH.
From Wikipedia: Tempeh(/ˈtɛm.peɪ/), or tempe (Indonesian), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeansinto a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy-foods in that it is the only one that did not originate in the East Asian Cultural Sphere.
So you will be able to view two great recipes using the same ingredient and that will open up your creativity to making a dish of your own with the ‘secret’ ingredient.
Come back on Friday to see the delicious and healthy dishes that were created by Matt and myself and be sure to leave a comment with an ingredient you want us to use in making a dish.
SO WHAT ARE YOUR THOUGHTS ON THIS NEW FEATURE?
ANY IDEAS ON AN INGREDIENT ALREADY?