Sunday, December 18, 2016
Monday, December 12, 2016
Sauteed beef and potato latkes (Blue Apron)
10 Ounces Thinly Sliced Beef
1 Cage-Free Farm Egg
2 Carrots
2 Russet Potatoes
1 Yellow Onion
1 Beet
1 Bunch Thyme
1 Bunch Chives
2 Tablespoons Crème Fraîche
2 Tablespoons Tomato Paste
1 Tablespoon White Wine Vinegar
¼ Cup Matzo Meal
Preheat the oven to 475°F. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
While the beet and carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!
1 Cage-Free Farm Egg
2 Carrots
2 Russet Potatoes
1 Yellow Onion
1 Beet
1 Bunch Thyme
1 Bunch Chives
2 Tablespoons Crème Fraîche
2 Tablespoons Tomato Paste
1 Tablespoon White Wine Vinegar
¼ Cup Matzo Meal
Preheat the oven to 475°F. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
While the beet and carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!
Saturday, December 3, 2016
Thursday, December 1, 2016
Turkey Trot 8K 2016
Sam and I did the 8K Turkey Trot in Forest Park. There were way more people than I was expecting. It was a lot of fun and perfect running weather. Even though I was slow, I did pretty well because I ran almost the first 3 miles without stopping. I haven't done that in a while!!!! I was in the top 1/3 for my age range too
Sweet Potato, Kale and Mushroom Gratin (Blue Apron)
¾ Cup Milk
6 Ounces Cremini Mushrooms
3 Cloves Garlic
2 Sweet Potatoes
1 Apple
1 Bunch Kale
1 Head Butter Lettuce
1 Lemon
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Crumbled Blue Cheese
2 Tablespoons Roasted Pistachios
¼ Cup Grated Parmesan Cheese
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Remove and discard the kale stems; thinly slice the leaves. Peel the sweet potatoes; thinly slice into rounds. Using a peeler, remove the yellow lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios. Peel and mince the garlic. Cut off and discard the lettuce root. Core and thinly slice the apple; place in a bowl with the juice of 1 lemon wedge.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Season with salt and pepper. Add the kale and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat; stir in the lemon zest. Season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place.
While the vegetables cook, add the sweet potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly; transfer to a plate and set aside in a warm place. Rinse and wipe out the pot.
In the same pot, heat the butter on medium-high until melted. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.
Spread about ⅓ cup of the sauce into the bottom of a baking dish. Evenly top with ⅓ of the cooked sweet potatoes, then ⅓ of the cooked vegetables, then ⅓ of the remaining sauce. Repeat twice with the remaining sweet potatoes, cooked vegetables and sauce. Evenly top with the Parmesan cheese. Bake 14 to 16 minutes, or until golden brown and heated through. Remove from the oven. Let stand for at least 2 minutes before serving.
While the gratin bakes, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a large bowl, combine the lettuce, apple, blue cheese, pistachios and enough of the dressing to coat the salad (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked gratin with the salad on the side.
6 Ounces Cremini Mushrooms
3 Cloves Garlic
2 Sweet Potatoes
1 Apple
1 Bunch Kale
1 Head Butter Lettuce
1 Lemon
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Crumbled Blue Cheese
2 Tablespoons Roasted Pistachios
¼ Cup Grated Parmesan Cheese
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Remove and discard the kale stems; thinly slice the leaves. Peel the sweet potatoes; thinly slice into rounds. Using a peeler, remove the yellow lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios. Peel and mince the garlic. Cut off and discard the lettuce root. Core and thinly slice the apple; place in a bowl with the juice of 1 lemon wedge.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Season with salt and pepper. Add the kale and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat; stir in the lemon zest. Season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place.
While the vegetables cook, add the sweet potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly; transfer to a plate and set aside in a warm place. Rinse and wipe out the pot.
In the same pot, heat the butter on medium-high until melted. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.
Spread about ⅓ cup of the sauce into the bottom of a baking dish. Evenly top with ⅓ of the cooked sweet potatoes, then ⅓ of the cooked vegetables, then ⅓ of the remaining sauce. Repeat twice with the remaining sweet potatoes, cooked vegetables and sauce. Evenly top with the Parmesan cheese. Bake 14 to 16 minutes, or until golden brown and heated through. Remove from the oven. Let stand for at least 2 minutes before serving.
While the gratin bakes, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a large bowl, combine the lettuce, apple, blue cheese, pistachios and enough of the dressing to coat the salad (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked gratin with the salad on the side.
Sunday, October 23, 2016
Go! St. Louis Halloween run
Wednesday, August 31, 2016
I love Forest Park Run 2016
Very hot and humid for the run on Sunday. I have never seen as many people walking as I did for this run. It was hard to breathe. I was pretty slow, definitely need to get in shape for my Halloween half marathon. This is our before picture. Our after picture was so bad I deleted it!!!!
Sunday, May 22, 2016
Thai butternut squash curry
2 medium butternut squash, peeled and roasted for about 1 hour at 450 degrees Fahrenheit or until tender
1 1/2 tbsp red Thai curry paste
1 15-oz. can coconut milk
1 quart vegetable or chicken broth
2 cups fresh Thai basil or regular basil
5 kaffir lime leaves or the juice of one small lime
1/4 cup pureed dates
Directions:
In a blender, place the roasted squash and chicken or vegetable broth. Puree until smooth.
Place mixture in a large pot over a low flame.
Add the coconut milk, curry paste, dates, and lime juice or kaffir leaves.
Stir until combined and hot.
Add basil and let simmer while stirring for about 15 minutes until it reduces a bit (gets thicker).
Serve over a mound of cooked brown rice or quinoa with chopped chicken, beef, or shrimp if you like.
1 1/2 tbsp red Thai curry paste
1 15-oz. can coconut milk
1 quart vegetable or chicken broth
2 cups fresh Thai basil or regular basil
5 kaffir lime leaves or the juice of one small lime
1/4 cup pureed dates
Directions:
In a blender, place the roasted squash and chicken or vegetable broth. Puree until smooth.
Place mixture in a large pot over a low flame.
Add the coconut milk, curry paste, dates, and lime juice or kaffir leaves.
Stir until combined and hot.
Add basil and let simmer while stirring for about 15 minutes until it reduces a bit (gets thicker).
Serve over a mound of cooked brown rice or quinoa with chopped chicken, beef, or shrimp if you like.
Sunday, April 10, 2016
April Run-and it's a big one!!!!
Sunday, March 20, 2016
March run
Monday, February 15, 2016
Busy Sunday cooking
My Sundays are usually full of cooking for the coming week. I have been so busy at work recently that I really haven't had enough time to cook in the week, so I make enough food that we can eat out of the refrigerator all week. This works better for Sam and me than it does for the kids. Ben is so picky with everything he eats and will eat whatever is the worst food for him that's in the house.
Maggie went to church with Jan and Julie, so I made her eggs and hash browns before she left. Then, I made pancakes for Ben. I made them thicker than usual and made these small ones. I wasn't sure if he would like them, but he loved them and there were a few left over.
I made muffins for in the week (background), I eat them every morning and never get tired of them. Then I made two kinds of sausage (sometimes I make three!). Sam loves the chorizo sausage from Whole foods. Maggie likes the mild Italian, but hasn't been eating them recently so I have held off cooking them for a while.
I'm completely addicted to these blueberry breakfast sausage from Whole Foods. I eat them every day. The kids love them too. If I'm lucky, they last all week. If the kids find them, not so much....
I cooked a batch of rice in the steamer to go with a lamb curry that I made. Then I steamed some cauliflower and broccoli for Maggie.
Finally, I made a beef stew in the crockpot that we ate for dinner. There are lots of leftovers though.
Maggie went to church with Jan and Julie, so I made her eggs and hash browns before she left. Then, I made pancakes for Ben. I made them thicker than usual and made these small ones. I wasn't sure if he would like them, but he loved them and there were a few left over.
Thursday, February 11, 2016
Yoga
Monday, February 1, 2016
Last of the Snowball Series
The snowball series is done. I was pretty slow yesterday, but the course was not completely flat and that really makes me struggle. I need to work on running uphill. It was a beautiful day and a great run.
At the end of the series, I did pretty well, at least I was the fastest 57 year old woman doing the runs!!! We will definitely be doing these runs next year.
Thursday, January 21, 2016
Paleo "goat cheese"
For Nut Cheese:
1/2 c. raw cashews, soaked for 2-3 hours, drained
juice of 1/2 lemon
1/3 c. water
1 Tb coconut oil
1 tsp raw apple cider vinegar
pinch of salt
In a food processor, combine all ingredients together.
For Basil Pesto:
1 c. basil leaves
2 garlic cloves
1/3 c. pine nuts
olive oil
1 tsp salt
1/2 c. sun-dried tomatoes
extra pine nuts to top with
Take a small glass ramekin and line with plastic wrap.
In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekin.
Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
Refrigerate for several hours until set. You can also freeze it.
Line a small appetizer plate with olive oil and dust with dried basil. Set 1 cheese block onto place, take off plastic wrap carefully, drizzle with oil and herbs, and top with pine nuts.
Pairs perfectly with rice crackers.
1/2 c. raw cashews, soaked for 2-3 hours, drained
juice of 1/2 lemon
1/3 c. water
1 Tb coconut oil
1 tsp raw apple cider vinegar
pinch of salt
In a food processor, combine all ingredients together.
For Basil Pesto:
1 c. basil leaves
2 garlic cloves
1/3 c. pine nuts
olive oil
1 tsp salt
1/2 c. sun-dried tomatoes
extra pine nuts to top with
Take a small glass ramekin and line with plastic wrap.
In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekin.
Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
Refrigerate for several hours until set. You can also freeze it.
Line a small appetizer plate with olive oil and dust with dried basil. Set 1 cheese block onto place, take off plastic wrap carefully, drizzle with oil and herbs, and top with pine nuts.
Pairs perfectly with rice crackers.
Monday, January 18, 2016
Coconut pancakes
Ingredients
6 dates, pitted
3 eggs
2 tablespoons coconut oil
1/3 cup coconut milk
1/2 teaspoon vanilla
1/4 cup coconut flour
pinch of baking soda
pinch of salt
Directions
Soak the dates in boiling water for about 5 minutes. Puree to make a smooth, slightly liquid paste. Add water as needed.
In a bowl, combine the coconut flour, baking soda, and salt.
Whisk the eggs.
Add in the coconut oil, date paste, and vanilla. Whisk well.
Whisk in the coconut milk.
Fold the dry ingredients into the liquid mixture. Mix well, but not so much that it’s over-blended.
Add coconut oil to a hot skillet and portion out the pancake batter.
6 dates, pitted
3 eggs
2 tablespoons coconut oil
1/3 cup coconut milk
1/2 teaspoon vanilla
1/4 cup coconut flour
pinch of baking soda
pinch of salt
Directions
Soak the dates in boiling water for about 5 minutes. Puree to make a smooth, slightly liquid paste. Add water as needed.
In a bowl, combine the coconut flour, baking soda, and salt.
Whisk the eggs.
Add in the coconut oil, date paste, and vanilla. Whisk well.
Whisk in the coconut milk.
Fold the dry ingredients into the liquid mixture. Mix well, but not so much that it’s over-blended.
Add coconut oil to a hot skillet and portion out the pancake batter.
Saturday, January 16, 2016
Snowball series #4
I haven't ever been out there, seems like a great place to run, I need to go more often. Drove back to take a picture of the frozen waterfall
Saturday, January 2, 2016
First run of 2016
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