Monday, April 14, 2008

Sunshine, good food and friends

What could be better than sunshine, good food and friends. Well, more than one day of freak 80 degree weather and brilliant sunshine would be a nice start but all in all, the one day was at least a hopeful glimmer of what is to come. On Saturday, I got out for my last "long" run before Leona next Saturday, a paltry 14 miles but it was a great way to enjoy the afternoon sun. I ran down along Alki which had backed up traffic in both directions! Crazy. I really enjoyed running in my SRC singlet and shorts. It was so nice out. But as I said, too good to be true. Sunday was rainy again BUT Alison did come up to spend the day and we ran, ate huge bowls of Pho, massage, shopped and cupcakes at Cupcake Royale (well, not for me since they don't have Gluten Free or Vegan) but I just love the idea.... Last week was a good taper week though, I ran 66 miles and am feeling good. I probably could have run less, but I am still training for WS even as I taper for Leona. Have to keep my eye on the prize!

Food ramblings

This weekend was really awesome for me in the kitchen. Everything turned out delicious and dare I say, blog-worthy?

Not Really a Bette Midler Blue Berry Pie

Sorry the title of this breakfast is kind of a vague childhood reference that even if I were to explain probably would leave you just as baffled, so I will skip it all together and just say this creation is fabulous. I got the idea for these after going to Flying Apron again and really getting into their Berry Oat Wondies. But a woman can only pay $4.00 so long before she decides to try and make it herself!

Ingredients:
1 1/4 cup Sweet Sorghum Flour
1/2 cup water
1 tablespoon oil
pinch or dash of salt

1 1/2 cups frozen berries (mixed)
1/4 cup pure maple syrup
1 teaspoon vanilla

1 1/4 cup raw oats
1 1/2 tbsp pure maple syrup
dash of sorghum flour and salt

Preheat oven to 350.Combine flour, water, oil and salt to make dough. Dough should be not to wet, not to dry. Add a bit of flour or water to produce the right consistency. You should know what dough feels like, which is why the ratios of dough to water aren't exact. You keep adding a little of each until its right. It should be able to roll without sticking to the rolling pin or cracking. Roll dough out to about 1/4 inch thick and put into a 9x9 pyrex dish or baking pan, that you have greased. I did a bit of creative piecing together, so don't worry as long as it gets in there pretty thin and pressed together to make one piece.

In another bowl, mix berries, vanilla and syrup. Do not thaw the berries. Mix to combine. Pour mixture over the crust.

Mix together oats, remaining syrup and a dash of flour and salt. Pour this mixture over top of the berries and press into the berries a bit.

Bake for 20 minutes, until the crust is baked through and the oats on top are a little golden.



This treat can be enjoyed straight out of the oven (and straight out of the baking pan! careful not to burn yourself!) or cold. It is a healthy breakfast or a delicious dessert. They are crumbly and stay together-y, sweet and delicious. The recipe I made above makes 5 servings, each 250 calories

When life gives you leftover soup, make sauce

In my previous post, I discussed this amazing Saffron, Sweet Potato, Roast Garlic Soup that I made. After running on Saturday afternoon, I came home inspired by the idea of taking my soup and reducing it down and making it in to a delicious sauce to put over quinoa and mixed beans. I put about a cup of soup in a pan over high heat and reduced it down to under 1/2 cup. This super concentrates the flavor and makes a nice thick smothering sauce for the quinoa and beans I cooked up. I put it with a side of roast veggies and within no time, had a delicious meal using leftovers done in a new way!

All that and not a can of beans

All day yesterday while we were out and abouting, I had beans cooking away in my slow cooker. In the morning I had put kidney, pinto and black beans (which I had soaked overnight) into the slow cooker, covered with water just above the beans, tossed in some Kombu (seaweed) and let her rip. I put them on High, per the recommendation of several slow cooker cookbooks, which said that would take 8-12 hours. We were gone for longer, so my beans were past being cooked, plump, together and firm. But, it didn't really bother me since my plan had been to make my own refried beans.

My dinner became as the recipe suggests, All that and not a can of beans with a side of Balsamic Glazed Carrots, Kale and Brussel Sprouts.

Refried Beans Ingredients:
3 cups cooked beans, kombu removed
1 tbsp leftover chipotle paste from Friday's recipe
2 tbsp oil
1 small onion, minced
2 tsp fresh ground cumin
salt and fresh pepper
2-3 tsp peri-peri seasoning (optional)

Directions:
Heat oil in a large skillet over medium heat. Sautee onions until soft about 5 mins. Add cumin, stir to combine. Add remaining ingredients and mash the beans as you stir. Cook 7-10 mins and adjust seasoning, in my case, add more peri-peri.

This will produce more beans than you know what to do with. So therefore, I created:

Basic Bean and Guac Fold up

Ingredients (for 1):
1 rice tortilla
homemade guacamole
3/4 cup All that Beans

Yes, this is basically a bean and guac burrito. I understand that, but what you should understand is that with Gluten intolerance, the burrito is a novelty. Which is why this is a fold up, not a roll up. Non-gluten tortillas other than corn (which I try and stay away from) don't roll so well. I warmed this tortilla, scooped in the beans and guac and folded in half like a sarnie (sammich). It was delicious and didn't need anything else, though you are welcome to add whatever your heart desires! Maybe even some Life gives you soup sauce (from above)!


Balsamic veggies:

Ingredients:
2 large carrots
1/2 large bunch of kale
5-6 large brussel sprouts
1 tbsp oil (I used peanut)
2 tbsp balsamic vinegar
2 tsp tamari
dash of cayenne

Instructions:

Parboil carrots, kale and brussels in boiling salted water, not together because they cook at different speeds, until carrots soften slightly and kale is bright green.

Heat oil in a skillet over medium heat. Add veggies and remaining ingredients. Bring to a simmer and then reduce to medium low (on my stove medium is quite hot) and cook about 10 minutes until liquid has evaporated, stirring occasionally.

Tagged, again!

I got tagged by Nuun/Inov-8 teammate and blogger extraordinaire Scott Dunlap. Here's his message:

You've been tagged! Time to write a six word memoir. The rules are:

1) Write your own six word memoir
2) Post it on your blog and include a visual illustration if you want
3) Link to the person that tagged you in your post, and to the original post if possible so we can track it as it travels across the blogosphere
4) Tag at least five more blogs with links
5) Leave a comment on the tagged blogs with an invitation to play!

Here is is (only 5 words):
There are no ordinary moments.


5 comments:

  1. OMG. It's not even lunch and I'm just sitting here staring longingly at those photos.

    THAT SOUNDS SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD!

    While I'm doing a lot more cooking, it still takes a lot of careful planning for me. So...that you can just think these things up amazes me.

    I'm SO going to make all of that this week. The beans, the blueberry um, things, maybe even the soup if it cools off.

    Oh yum yum YUM! Thanks, Devon!!

    ReplyDelete
  2. Balsamic veggies...do you know I just bought all the ingredients for it last night? I mean, I got them with nothing in mind, and now I do!
    Good memoir too!

    ReplyDelete
  3. Hey Devon,

    So I was so thinking about your baked blueberry goodies and the balsamic veggies that I made the veggies last night (alongside an acorn squash spread I made for some toasted baguette slices) and the blueberry goodies this morning.

    A few notes from my end:

    1) For veggies, I might recommend putting the Brussels sprouts and carrots in a couple minutes prior to the kale. They weren't quite as soft as I wanted them to be (I still like them crunchy, but they was still pretty hard).

    2) Also in regard to the veggies - I noticed that by turning down the heat to low it made it difficult for all of the veggies to continue cooking. I did try to help it by constantly braising the veggies with the balsamic sauce, but eventually I had to turn the heat up a little and get things going.

    3) I added mushrooms to the mix. Mmmm!!

    4) I know you don't eat tofu but for people who do...as the veggies were boiling I started the oil in the pan and put some tofu in. That was a nice addition to the mix as well.

    5) Regarding the fruit baked thing. MMMMMMMMMMMM! SO delicious! However...using regular wheat flour...I wasn't sure how the ratio would work out. Since I just made it on the fly this morning...I just added a little more flour. Still, the crust didn't quite come out how I wanted it. I'm going to try again because the rest of it was AMAZING.

    THANKS, DEVON!

    ReplyDelete
  4. OH and one more thing: (sorry I'm getting really into all of this)

    I found a great Gluten-free blog that talks about baking with these different types of grains:

    Flour-Power

    Good info!

    ReplyDelete
  5. I read the foodie part for once... Now I am hungry.

    ReplyDelete

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