Although it is best known for winning 11 medals in Olympic swimming and for its memorable appearance in "Dancing with the Stars", Natalie Coughlin also has a passion for cooking.
The 29-year-old woman will compete for the third time at the Olympics that month, participating as a member of the US women's team for 4x100 meters freestyle. She has a garden in her backyard in northern California, where she plants organic fruits and vegetables. He even has five chickens, which he raises for his organic eggs.
Coughlin follows a vegetarian diet during the week and stores meat for when he has visitors. Your favorite dish: the meatballs.
"You can create this meatball dish in two ways," says Coughlin. "You can do it Swedish-style or Vietnamese-style, and you only have to make a few small changes to the ingredients."
For the Swedish version, Coughlin prepares a velvety sauce with a sour cream base.
"These meatballs are surprisingly tender with a hint of sweetness that comes from the plums, and the pieces of fresh dill go through the creaminess of the sauce and create a nice contrast with the chicken broth sauce."
-Natalie Coughlin, Olympic swimmer from the United States.
"The taste is rich, but it's not as rich as you know, you can serve this as a starter with pasta or vegetables."
For the Asian style, with a hint of French influence, Coughlin transforms the recipe into a Banh Mi, a type of hoagie, over a crispy, rubbery baguette.
"I add shallots, ginger and garlic to the meatballs," says Coughlin. "And again, over the sánguche mixture when I put it in the hollow baguette, add some sriracha mayonnaise and then cover it with pickled daikon., carrot and fresh herbs ".
Coghlin learned from the lightness of Vietnamese cuisine he discovered in his youth.
"I grew up with many different types of cuisine, my family is from my mother is Filipino and my father's side is Irish, I went to UC Berkeley, all ethnicities are represented there, cheap meals are the best choice in College and the Pho is one of my favorite foods, so I discovered it by trying different things. "
HOW TO PREPARE SWEDISH BOVINE WITH CALIFORNIA DEHYDRATED PLUMS
1 slice of white bread for saguette 2 tablespoons of milk 1 teaspoon of kosher salt 1/8 teaspoon of ground pepper 1/8 teaspoon ground nutmeg 1/8 teaspoon black pepper 1 tablespoon vegetable oil 1/3 cup finely chopped onion 1 pound chopped pork 1/4 cup puree dehydrated California plums 2 tablespoons flour all purpose 2 cups of low-sodium chicken broth 1/4 cup of fat-free sour cream Salt and white pepper 1 1/2 tablespoons of chopped fresh dill
Break bread into 1-inch pieces.Wet them in milk with salt, allspice, nutmeg and pepper. While the bread is soaking, heat 1 1/2 teaspoons of oil in a sauté pan. Add the onion and sauté for about 5 minutes or until it softens and is translucent; let it cool In a large bowl, mix the pork, the bread mixture, the onion and the mashed dried plums. Let it cool for 30 minutes to make it easier to create the meatballs.
Preheat the oven to 350° F. Divide the meatballs mixture into 20 portions. Moisten your fingers with water and create the balls with the mixture. Place them on a baking sheet with edges. Bake the meatballs for 15 minutes or until they are cooked enough.
While the meatballs are cooking, heat 1 1/2 teaspoons of oil in a sauté pan. Add flour and whisk for about 2 minutes. Add the broth and the sour cream and let it boil over low heat, beating constantly, until it takes a slight consistency. Season with salt and pepper. Add the dill, place the meatballs in the pan and bring them to the simmering point over low heat.
WHY SHE LOVES
"Vietnamese cuisine is healthy," says Coughlin. "It combines mint, basil and coriander herbs with the strong flavor of daikon or carrots and contrasts with sweet and salty of the meatball ".
GUEST TO ENTERTAIN GUESTS
"Prepare yourself in advance as much as possible to be able to relax with your guests," says Coughlin. "I like this recipe because you can freeze the meatballs for a main appetizer or saucer and you can have them ready for your Then you just have to prepare the sauce. "
WHAT MAKES A HEALTHY FOOD
Vancouver registered dietician Nicole Fetterly says that by baking meatballs instead of frying them, Coughlin decreases fat in food, consuming fewer calories. But the hidden health elements are found in the flavors it uses, such as spices and herbs that bring different health benefits.
"Because Natalie uses low-sodium chicken broth, it's smart to use herbs and spices, which provide lots of flavor, nutrients and phytochemicals," says Fetterly. "Green herbs offer chlorophyll, an antioxidant powerful to combat the free radical components that can promote cancer.Nutmeal has a little fiber and cumin contains iron. "
HOW TO MAKE THIS FOOD MORE HEALTHY
Fetterly says that 30 grams is the daily recommended amount of fiber to fight digestive problems and regulate cholesterol, blood pressure and sugar. With just one gram per serving, this recipe could use a little more fiber.
"Natalie could switch to whole grain bread and flour, or use legumes or tempeh in combination with meat," says Fetterly."This lowers the fat and keeps the proteins the same, but dramatically increases the fiber." Instead of white flour pasta for the Swedish-style recipe, Natalie could use soba noodles.For the Vietnamese style, she could serve them with a Swiss chard salad or spinach and kale ".