Leftovers….Fried Rice….

Homemade Fried Rice
Leftovers…Fried Rice…

Leftovers are different for everyone.  For me, I always have vegetables I want to get rid of and cooked brown rice.  So one meal I throw together often is Fried Rice.  So, my kids love steak.  Over the weekend we grilled steak and chicken.  We had plenty of both left over.  Because, I hate to waste, I constantly am trying to make new meals with whatever is left.  I asked the kids what kind of Fried Rice they wanted; Steak, Chicken or Egg.  They chose steak.  I won’t eat steak as a main meal, but I will in fried rice, because it’s cut up small and cooked very well done.  Almost crispy like beef jerky, which for me is tolerable….  Same goes for chicken.  The smaller the cut, the crispier and dried out it is.  To each their own, right?  If they chose egg, It’s simply a protein addition to the dish.  
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Long Run Pancakes / Waffles….

Pancake / Waffles
Long Run Pancake / Waffles

After a long run, I’m always starving.  I categorize a long run as 13 plus miles.  Generally my long runs are done early Sunday mornings.  One of my favorite things to make are Pancakes / Waffles.  I’ve always made homemade pancakes.  I’ve used a “Good Old Fashioned Pancakes” recipe for years.  The original recipe calls for white flour, white sugar, milk and melted butter.  I’ve eliminated all of those items and made them into my own gluten free, no white sugar and sometimes vegan Pancakes.  They are so good!  There’s really no reason to make them the unhealthy way ever again….
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Ironman….The race of all races

Ironman….The race of all races.  I am proud to have friends that have completed this 140.6 mile triathlon!  My friend Rachael has completed it twice.  Incredible!  I hope and plan on participating and completing an Ironman someday.  But, until then I will take pure pleasure in living vicariously through my Ironman friends.  They are my hero’s.  Ann, Rachael, Aixa and Pablo, Congratulations!  

Ironman Triathlon

From Wikipedia, the free encyclopedia

An Ironman Triathlon is one of a series of long-distance triathlon races organized by the World Triathlon Corporation (WTC), consisting of a 2.4-mile (3.86 km) swim, a 112-mile (180.25 km) bicycle ride and a marathon26.2-mile (42.16 km) run, raced in that order and without a break. It is widely considered one of the most difficult one-day sporting events in the world.[1][2][3]

Most Ironman events have a limited time of 17 hours to complete the race. The race typically starts at 7:00 a.m.; the mandatory swim cut off for the 2.4-mile (3.86 km) swim is 9:20 a.m. (2 hours 20 minutes), the mandatory bike cut off time is 5:30 p.m. (8 hours 10 minutes), and the mandatory marathon cut off is midnight (6 hours 30 minutes). Any participant who manages to complete the triathlon in these timings is designated an Ironman.

 

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Fresh Squeezed Lemonade….

Fresh squeezed lemonade
Fresh squeezed lemonade

There is nothing like fresh squeezed lemonade on a hot summer day.  This weekend my son and I made fresh squeezed lemonade and set up a lemonade stand.  It was so much fun.  Making homemade lemonade is very easy.  There’s a ton of sugar, but there are ways to cut the sugar and still enjoy that fresh tart sweet taste…. 
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All in the sauce….

I’ve come up with a new recipe which is a combination of two dishes I’ve made in the past.  A vegan alfredo recipe and a roasted red pepper pesto.  I wanted the richness and creaminess of the alfredo and the smokey intense flavor of the pesto.  What’s interesting is how thick and rich something can taste without adding cream, cheese, butter and/or eggs.  So much flavor without the saturated fat and stomach ache, for that matter.  I don’t have a name for my creation, so I’m just refering to it as “the sauce”….
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Try it….

Try it….If you don’t like it….You don’t have to eat it….This is something I say on a daily basis.  It’s usually at dinner time, because that’s likely when we try some new foods or my kids have friends over.  Growing up, I only heard the “try it” part.  My siblings and I spent plenty of meals sitting and finishing something we did not, and still do not like.  It was clean your plate or you can’t leave the dinner table.  I laugh now, but it really sucked.  Anyhow, my kids are great at trying new foods.  A lot of times they like what’s for dinner.  If they don’t, I’m certainly not going to make them eat it.  For instance, my son does not like melted cheese.  Only on pizza.  Fine with me.  Melted cheese is greasy and actually ruins the flavor of a lot of good food. The try it part is a must in our house.  I don’t want my children to grow up being what I call, “adult baby / picky eaters”.  Seriously, there is nothing worse that an adult who eats with their eyes and claims not to like something / everything when you know they’ve never tried it in their life.  I don’t know for sure, but I’m guessing  adult picky eaters simply were never made to try anything.    Continue reading “Try it….”

Cookbook Club….

Cookbook Club - Moroccan Lentil Salad
Cookbook Club – Moroccan Lentil Salad -“Run Fast, Eat Slow”

I hope everyone had an enjoyable weekend.  Happy father’s day to all the dad’s out there.  Friday night I attended my first “Cookbook Club”.  My friend Erin put the local club together and has been inviting me for months.  This past Friday was the first time I was able to go.  It was a lot of fun and I met some great new people and enjoyed a ton of fabulous food.  The concept of the club is simple.  Whoever hosts the party, chooses a particular cookbook as the theme.  Everyone pick’s a recipe from the book, and brings it to the party.  We discuss the approach to making our dishes. Where to best find some of the unusual ingredients, using alternative ingredients, putting your own twist on a dish, etc….  Continue reading “Cookbook Club….”

Flag Day Birthday….Summer cake….

Yesterday, June 14th was my birthday, as you all know it was also Flag Day here in the U.S.A.  Growing up my Mother always made me a Flag cake and Flag cupcakes for school and my birthday parties.  It was great and always brings a smile to my face thinking about all the time and effort she put in to making my day special.  Of course in the 1970’s and 1980’s when my mom was making cakes the ingredients were heavy chocolate or vanilla cake with thick and sugary butter cream frosting.  Don’t get me wrong, it was absolutely delicious and a kids dream!  Now when I make cakes in the summer for my kids, I make them a little lighter and utilize fresh whipped cream and seasonal berries….

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Turnips….Delicious Experiment….

I hope everyone had a great weekend.  Sunday morning I was experimenting in the kitchen.  I had a few turnips left that I needed to do something with before they went bad.  It was 90 degrees and I really wasn’t in the mood to use them in a soup or roast them in the oven.  We had a busy day and grilling was not on the agenda either.  So I decided to boil and mash them like potatoes.  I know mashed cauliflower is all the rage, why not mashed turnip?   Continue reading “Turnips….Delicious Experiment….”

Kimchi….

The first time I tried kimchi, I was a 20-year-old college student, who was lucky enough to get a summer job waiting tables at a Korean restaurant.  I had never heard of kimchi before and I didn’t realize how much I loved “hot, spicy” food! I worked the lunch shift which offered a buffet.  Suki (restaurant owner) let me eat whatever I wanted for lunch.  When you’re a poor college student, getting a free meal after work, major deal.  Anyhow, I would eat from the buffet, which did not offer traditional Korean dishes.  It was similar to your standard Chinese restaurant buffet.  That’s what the public wanted.  On occasion people would come in and order off the menu for example; Bulgogi Steak, Mung Bean Pancake, Madu Dumplings etc…. I was fascinated by it all! One thing I noticed, regardless of the dish, it was served with kimchi on the side.  I noticed Suki and Young-ae (chef) ate the same thing everyday.  Brown Rice, kimchi with a fried egg on top.  After a few weeks of working there, I asked if I could try what they were eating. The dish is called a “Hot Pot”.  So simple, so full of flavor, I was hooked.  There are all different heat levels of kimchi.  I happen to like the “hottest”. The richness of the fried egg complements the heat and vinegar taste of the kimchi and the brown rice adds a nutty flavor. It is still one of my favorite go to meals.  Suki would joke and ask me if I was Korean, because I wasn’t supposed to like super spicy.  The extra spicy kimchi was only served to patrons if specifically requested.  Which was almost never.  Continue reading “Kimchi….”