Run Food!

I have enjoyed running for several years now.  I get really excited about and competitive in 5k's.  For a long time, 5k length has been my longest distance.  A couple months ago, a friend encouraged me to consider a half marathon....Mercedes Half. At first I thought, "No way! I could never run that far!"  But lying in bed that night, I started thinking about it.  The next day, I added two miles to my usual three and took it from there.  Several runner friends recommended Hal Higdon's website for training schedules.  I've been going by it slightly obsessively and now I am up to 12 miles! I never thought I would say that!

In my experience with this so far, I am hungry!  All. The. Time.  When one is running a lot and training other muscles, one starts to think she can eat anything.  This might be okay for a while.  But then it catches up with you in your run performance.  I have seen the importance of proper nutrition whilst training for a half marathon!

So how about a few recipes to ensure appropriate nutrition during training?

Kale Salad with Sweet and Savory Ingredients

Ingredients:

Fresh Kale (rinsed well)

Chopped Red Onion

Something Sweet (Apples or Raisins)

Something Savory (Bacon or Prosciutto)

Crumbly White Cheese (Feta or Goat Cheese)

Nuts (Almonds or Walnuts)

Whatever dressing you like.  I like to make my own Garlicky Vinaigrette:

My Favorite Dressing Recipe:

1 cup Olive Oil

1 clove minced Garlic

1 teaspoon Red Wine Vinegar

a splash of Lemon Juice

salt and pepper to taste

Loaded Sweet Potato

This recipe is really up to you depending on what you like.

This is how I did mine:

Cook the potato in the microwave until soft on the inside.  Sauté a huge handful of fresh Spinach until tender.  Open the potato and top with the Spinach, rinsed and drained Black Beans, Corn and Cheddar Cheese.  This makes it sort of a Southwest style potato that would probably be tasty with Salsa and Sour Cream.

Another way I did one was: Prosciutto, Feta Cheese and Savory Sweet Corn Relish.  That might sound weird, but it was quite tasty!

Bacon Brussels Sprout Parmesan Pasta

A friend of mine found this recipe in a magazine and cooked it for me one night.  It is hearty and so simple and delicious!  I don't go by a recipe when I make it now.  I like to add way more ingredients than the original recipe called for anyway!  This recipe is probably my favorite way to carb-load before a long run.  I never knew before but yes, carb-loading while training is a thing...and it really helps!

Recipe:

1 box Bucatini Pasta (I love this kind because they are hollow spaghetti-like noodles)

1 bag fresh Brussels Sprouts (cut into quarters)

6 -8 strips Bacon

1 package Parmesan Cheese

1/2 cup other White Cheese (Mozzarella or White Cheddar)

about 1/2 cup preserved Pasta Water

salt and pepper to taste

Crushed Red Pepper for topping

Instructions:

1. Cook the pasta by the instructions on the package.  When done, drain and drizzle with Olive Oil so noodles don't stick together. 

2. While the pasta is boiling, cook the Bacon over medium heat until crispy.  When it is done, transfer to a plate and set aside, leaving the grease in the pan.  After it cools a bit, crumble into small pieces.

3.  Add the Brussels Sprouts and cook until tender and starting to brown, tossing every few minutes.

4. Mix all ingredients in the large pot you boiled the noodles in.  Pour the pasta water as needed to help combine and moisten ingredients.  

5. Serve while hot and top with Crushed Red Pepper Flakes.

Yes, it is important to eat nutritious and filling foods while running frequently and for ever increasing distances.  The occasional Cheeseburger and Fries are part of training too!...at least in my opinion. Ha!  

Real Italian Night

Wow, I have really been out of touch with my blog for the past few months.  I missed you! Nice to see you again.  It was just that the holidays were so busy!  I wanted to write about holiday food and celebrations, but the chance to sit down and type just never happened.  So here I am, finishing a post that I started back in September, when I went to visit friends who were just off a trip to Italy.  Here we go...

My dear friends, Courtney and Charlie had the amazing opportunity to attend a cooking class in Tuscany.  You know I was all over that!  I got them to share with me, the lessons from the class.  I also insisted we cook one of the recipes they learned on!

Homemade Ravioli Pasta with Cheese Filling

and Brown Butter Sage Sauce

It was coincidental that our task for the night was to make our own pasta.  I watched the episode of the Netflix show, "Chef's Table", that was about Massimo Bottura.  He is an Italian chef, obviously.  He is shown making his own pasta.  He talks about watching his grandmother make it, as a child.  I found that show so interesting and inspiring.  I had been looking for an occasion to attempt pasta-making.

When making your own pasta, you start by forming a bowl out of the flour and beating the eggs inside of the bowl.  This way, the flour gradually gets incorporated into the eggs.  And yes, we just did this right on the (clean) countertop.

That looks like some exciting egg incorporation! Ha!

Once the dough was ready, we ran it through a pasta press.  It was fun!  Something about the process is just rewarding.

It's ready to place the filling, cover with another strip of dough, and cut into raviolis. 

Here are the finished raviolis, ready to cook.

And finally, here's the recipe...straight from a Tuscan cooking school!  You're welcome! 

 Was there an original recipe for Real Italian night?...you might ask.  Well yes.  I did create one.  For a side dish, I couldn't decide if I wanted to do Bruschetta and Crostini or Caprese Salad.  So I didn't decide, I did both!

Capre-schetta with Crostini

Ingredients:
3-4 Roma Tomatoes
Fresh Mozzarella Cheese (as much as you want)
Handful of Fresh Basil
2-3 tablespoons Olive Oil
Splash of Balsamic Vinegar
Sea Salt to taste
Red Pepper Flakes to taste
Juice of half a Lemon
1 Baguette
Butter or Olive Oil to spread on the bread
Instructions:
Chop the Tomatoes, Cheese and Basil and toss together in a bowl with the Olive Oil, Vinegar and next three ingredients.  Set aside to allow flavors to blend.  Slice the baguette into thin slices.  Spread with butter or Olive Oil and toast under a low broiler until golden.  Flip and brown the other side.  This won't take long, so just stay nearby.

So if you're looking for a unique dinner party idea, this is a great one!  Get your friends in on the fun and make your own pasta!  You will feel so accomplished and so...Italian!  

Chili!

October, November...to me those months are the best time for making Chili.  We are done with summer and looking forward to the cooler days ahead.  If you live in the South, those days may or may not be a long time coming.  Thankfully, we do have cold snaps and teases for the wonderful winter that lies ahead.  The prescription for the intermittent chilliness in the air? Chili in a bowl!  with or without meat.  I have a recipe for each.

Sweet Potato and Black Bean Chili

This is a super healthy and delicious recipe that combines the sweetness of the potatoes with the bite of lime juice and comforting flavor of beans.  I love it with shredded cheddar on top and multi-grain tortilla chips!  Here is the recipe from one of my favorite sites:  http://www.eatingwell.com/recipes/sweet_potato_black_bean_chili.html

Now for the meat recipe.  I wish I had some sort of carnivorous dinosaur reference here.  But my 3-year-old son is totally into large trucks/tractors and superheroes right now.  No dinosaur inspiration to speak of.

Nevertheless, last year, my next door neighbor shared a wonderful Chili recipe with me.  I can't reference the source because I'm not sure what book it came from.  I will rewrite it here for you...and tell you how I like to serve it.  

Texas Chili (not my original recipe)

Ingredients:

1 tablespoon Bacon Grease or Vegetable Oil

2 medium Yellow Onions, chopped

3 tablespoons minced Garlic

3 tablespoons Chili Powder

2 tablespoons Paprika

1 tablespoon Cumin

2 teaspoons dried Oregano

1 lb. Ground Beef Chuck

1 lb. Italian Sausage Links (removed from casing and crumbled)

2 teaspoons Kosher Salt and more as needed

2 (28 oz) cans Crushed Tomatoes

1 (15 oz) can Kidney Beans-drained and rinsed

1 (15 oz) can BBQ Baked Beans, drained

1 tablespoon minced canned Chipotle Chilies in Adobo Sauce (these are canned and usually in the taco/chili section of the grocery store)

Instructions:

Heat the grease or oil over medium heat in a large soup vat.  Add the onions and garlic and cook, stirring occasionally, until tender (7 to 8 minutes).  Add all the spices and stir until combined.  Add the meats and 1 teaspoon of salt.  Increase the heat to medium high and cook until meat is no longer pink, stirring frequently.  Stir in the remaining ingredients, reduce heat to low, cover and simmer, stirring occasionally for one hour.  

I like to serve this chili over white sticky rice.  You can add shredded Cheddar and any other toppings you like...green onions, avocado, sour cream, etc.  It's your call!

The holiday season is getting closer.  This is the perfect time of year to have a group of friends gather in your home to celebrate life and all that we have for which to be thankful!  Chili is a great dish to serve at a party because you can easily make a lot of it.  Make it a fun game night.  Whatever you do, just make a point to be in community with others and eat some yummy chili while you're at it!

Fall Inspiration (Part 2)

I'll just say it, the street I live on is awesome!!  Any end-of-the-day with nice enough weather, the families on my street come out into the yards and road and play and hang out until dark.  There are several kids nearby, so my kids are in heaven!  I'm so thankful to have formed meaningful relationships with the parents too.  Tonight, we decided to turn it into a pre-Halloween celebration.

Kids from the Avenue!

I wanted to cook some treats for my neighbor friends.  So I decided on Caramel Pears, Conecuh Sausage, and Moroccan Beef Dumplings.  

Caramel Pears

Ingredients:

a bag of beautiful pears

1 bag of Caramel Cubes

2 tablespoons water

a bit of butter

Instructions:

1. Wash and dry the pears.

2. In a saucepan, slowly melt the caramels into the water and butter over medium-low heat.  Stir constantly until melted.

3.  Dip the pears into the melted caramel and swirl around until it is pretty.

4.  Just before serving to friends, cut into fourths and have a lot of paper towels handy.  These are tasty, but sticky!

Moroccan Beef Dumplings

Yes, the pears keep trying to hog the spotlight.  However, these dumplings were a hit!

Ingredients:

2 thawed pie crusts (the kind that come rolled up in a box, not in the pie tin)-thawed

a little over a lb. Ground Beef

1/2 Red Onion (chopped)

1 Clove Garlic (minced)

1 teaspoon Cumin

1 teaspoon Ground Ginger

1 teaspoon Ground Cinnamon

1 can Tomato Paste

a splash of water

salt and pepper

1/2 cup Golden Raisins

1 Egg

Instructions:

1. Preheat the oven to 450 degrees.

2.  While you are thawing the pie crusts, cook the beef (that is salt and peppered), onion and garlic until beef is browned.  Drain the grease off the meat and return to the pan.

3. Add the tomato paste, splash of water, ginger, cumin and cinnamon.  Cook and stir until mixed well.

4.  Stir in the raisins and set mixture to the side.

5.  Lay out the pie crust dough and flatten further with a rolling pin.

6. Find something with a large round edge to cut out the dumpling dough.

7.  Once you've cut round pieces of dough, add the beef mixture to the center and fold over.  Press edges together and make fork marks.

8. Beat the egg in a small bowl and brush over the dough for browning.

9. Bake for 10 minutes, or until golden brown.

10. Serve warm.

*Note: You will have meat mixture left over.  Just freeze it and make these again soon.

Neighbors and kids hanging out in the street. Love it!

Classic and Yoga Jack-o-Lanterns. 

What feelings does this holiday bring to you?  Is there a classic movie you watch (The Great Pumpkin)?  Is Candy Corn your guilty pleasure? S'mores are mine! How about that feeling in the Fall breeze?  For me, so much joy is rustled up along with the brown leaves on the ground. Whatever it is, I hope I've inspired you to try something new for your Halloween party.  Happy Halloween, lovely ghouls!!

Cool Weather, Italian Wedding Soup and 90s R&B

Hallelujah for cool, windy weather today!  This is the type of weather I love!...Especially in October....the month that I enjoy being eerie-fied and creeped out.  Really, I've been seeking out books and movies that give me a "mysterious/something's just around the corner/things are not quite what they seem" feel.  The gusty wind and cloudy weather of today gave me that feeling I've been looking for.  It was a great day for soup!  I had been anxiously anticipating the first eve of soup-making and here it was!

This is a recipe that I've done numerous times.  It is so delicious!!  I'm going to share it with you straight out of this Southern Living cookbook I have.  The reason I have this book is because of my friend, Ashley.  She had it first and I fell in love with it!

The only thing I did differently was use different pasta.  The recipe calls for Rotini.  I used Armoniche, which is beautiful, and I found it at Aldi!

Recently, I watched Pitch Perfect 2.  I love love love the first Pitch Perfect!  It is hilarious and the music is awesome!  I always feel that sequels don't quite measure up to originals.  My feelings about this one are still mixed.  It was entertaining, but some parts didn't quite hit the mark, I felt.  However, I enjoyed the Riff Off.  In the midst of it, the theme was 90s Hip Hop.  One of the groups opened it up with a song I've always loved..."This is How We Do It".  Since watching the movie, I've had that song on my mind.  My kids have even starting singing it...accurately (yes, it's that bad).  Tonight, as I was making this soup, the kids and I danced around the kitchen to this song.  We listened to it multiple times.  Here it is for your listening pleasure!  I hope you make this soup to the tune of this classic 90s beat and get it stuck in your mind like me!

Eggs Benicio

Imagine this:  weather that feels tropical, streets and sidewalks that are uneven and cobbled, a sense of energy in the air everywhere, ornate homes positioned shoulder to shoulder so it seems the shingles can't even breathe...this is New Orleans.  Sadly, this city can be stereotyped in a bad way and some only see it in a negative light.  Those people are missing out!  New Orleans is a place of culture, soul and an artistic heart that beats inspiration.

Why am I talking about it?  Because I've had the pleasure of spending several weekends there with a friend who lived there for a while.  If you know the history of this blog, you will know I'm talking about my dear friend, Erica, who was the original co-"Cooking chick."  I wasn't always 1 Cooking Chick.   I might add, she lived across from Sandra Bullock's house...and John Goodman's...so celeb!!  There is a beautiful brunch place in the Garden District, nearby, called Coulis that we went to several times: http://www.coulisnolas.com/home   Go there!  and when you do, order Eggs Benicio... a melt-in-your-mouth blend of flavors you might not have thought of before.  I recreated the dish tonight.

Eggs Benicio is a lovely layering of Jalapeño Cornbread, Pulled Pork, a Poached Egg and Hollandaise Sauce.  It should have been topped with Green Onions, but I decided to surprise my husband with it last minute (thinking I had all the ingredients because I had made a ridiculous amount of pork in the crock pot the day before), and didn't realize I didn't have any.  

This is how I did it...

I cooked a huge Boston Butt in the crock pot for 8 hours the day before... (in soy sauce, honey, garlic and vegetable oil) served with cooked carrots and cheesy rice.  There was a lot of left over meat!

I made the cornbread by this recipe: Jalapeño Cornbread

The Hollandaise Sauce is here: Hollandaise Sauce

On the plate, you will place a slice of cornbread, cut in half through the middle.  Top with meat, sauce, poached egg, more sauce, and a dusting of Cayenne Pepper.

It is really an easy meal.  If you have the leftover meat, you just warm it up.  The only work that is required is making the cornbread and sauce.  It's not that involved, but appears very fancy.  I turned on a movie for my kids (Tangled) and my husband and I enjoyed this delicious meal alone on the sun porch, by candlelight.  It is an easy-made-fancy breakfast for dinner...and I recommend that you incorporate it into your week's menu.

Fall Inspiration (Part 1)

Leaves are falling, there's a chill in the air, pumpkins are on doorsteps and in our case, spiders and webs are in trees.  It's one of the most wonderful times of the year...Fall!  The magnificent sights and smells of this season are inspiring me in the kitchen!  Here are a couple recipes I've worked up, to make your thoughts orange and brown and of crisp, lovely air...

Cheese and Herb Ravioli with Pumpkin Sauce

and Garlic Brussels Sprouts

 Ingredients:

Wonton Wrappers

1 cup Aged White Cheddar Cheese (grated)

1/2 cup shredded Parmesan Cheese (and extra for topping)

1 cup Cream or Ricotta Cheese

1 tablespoon each chopped Fresh Herbs (I used Rosemary and Thyme)

Salt and Pepper to taste

1 package fresh Brussels Sprouts (sliced)

1 clove minced Garlic

1 tablespoon Olive Oil

1 tablespoon Butter

1 jar Tuscan Pumpkin Pasta Sauce (from Target)

Directions:

1. Fill a large pot with salted water and bring to a boil on high heat.  While this is happening, blend the cheeses, herbs, salt and pepper in a medium bowl.

2.  Spread out a sheet of parchment paper and grab a tiny bowl of water.

3.  Dip your fingers into the water and rub down the edges of a wonton wrapper. Place a small ball of the cheese blend in the center of the wrapper and cover with another wrapper.  Press the sides together until all sides are sealed and no air bubbles remain.

4.  Heat the Olive Oil and Butter over medium heat.  Throw in the minced Garlic and sliced Brussels Sprouts.  Cook until slightly tender and browned and set aside.

5.  Into the pan you cooked the Brussels Sprouts in (to save on dirtying dishes), pour the pasta sauce from the jar.  Allow it to heat up to a slight simmer over medium low heat.  Be careful not to burn it!

6.  While the sauce is heating, add the raviolis into the boiling water (about 6 at a time).  Cook for 5 minutes and remove carefully with a slotted spoon.  Note: As you remove the raviolis and transfer to a plate, make sure to drizzle with a bit of olive oil so they don't stick to each other.

 To serve:  Place 3-4 Raviolis on each plate.  Drizzle the warm Pumpkin Sauce over the top.  Add the seared Brussels Sprouts and top with a bit of Parmesan Cheese.  Enjoy...the food and the season!

Broccoli Basil Flatbread with Pumpkin Sauce

I had a good bit of Pumpkin Sauce left over from the ravioli dish.  I also had some broccoli and naan that I wanted to use.  So, you know me...I'm going to think of a flatbread recipe!

We have had somewhat of a Basil saga at our house.  Basil welfare is a really touchy subject around here. Ha!  We've killed several plants.  Lately though, a few sprouts have beaten the odds and held fast to survival.  So I killed them by adding them to my flatbread! 

Ingredients: (for 1 flatbread)

Leftover Tuscan Pumpkin Sauce

handful of chopped Broccoli

tablespoon of chopped fresh Basil

large handful of Mozzarella Cheese

large handful of Aged White Cheddar (grated)

Naan or Pita Bread

(my favorite naan from Aldi)

Instructions:  Preheat oven to 400 degrees.  Top the bread with the ingredients and cook until cheese is melted and starting to brown.  Enjoy!

The ravioli recipe did take a little time to prepare...handmaking raviolis is never the quickest task.  But it would be a fun date-night or kid participation recipe.  The flatbread was super fast and easy!  You could tweak either recipe to better suit your fancy.  I just went with the first thing that popped into my head.  Let me know what flavors you think of!  As always, I'm hoping to inspire and be inspired!  Happy Fall, friends!