When the holidays roll around, somehow we need to add extra hours to our day.  There just isn’t enough time to get all the things done that we want to accomplish before December 25th.  It’s during this busy time when finding a delicious, easy, quick recipe is worth it’s weight in gold.  This week, the Taste of Utica recipe hit a home run with us during the hustle and the bustle of the season.

Such a simple recipe posted by Hj and found on page 149 of our book

A Taste of Utica.  This is the final recipe before we get into the “DESSERT” chapter. That has to be everyone’s favorite.

But lets not get ahead of ourselves and first enjoy this easy, tasty, filling, and flavorful dish.

Cooked Cabbage and Noodles

• 3/4 head of green cabbage, shredded
• 1 large onion, chopped large
• enough butter and olive oil in equal amounts to cook with
• salt and pepper to taste
• 1 tsp. minced garlic (or more if you like garlic or you’ve heard a warning about Vampires in the area)
• 8 oz. wide noodles, cook al dente
• 1/2 cup or more grated Romano cheese
• dash of cayenne pepper (optional)

In a large skillet, heat the butter and olive oil together and coat the pan. 

With the heat on low, add the cabbage, onions, salt, pepper, garlic.  Stir to combine and raise the heat to medium low.  Cook until tender, turn often. This takes about 20 minutes.

Prepare the noodles as directed on package for al dente finish.  Drain well.

Add the noodles to the cabbage skillet and add more butter if you like.  Taste test for additional salt, pepper and add the cayenne pepper if using.

Add the Romano cheese.  Mix well.  Serve and ENJOY!

We wondered if this was Polish and not Italian.  But the flavor is DEFINITELY Italian. The Romano cheese, the buttery noodles, this really is a satisfying, hearty dish.

Where’s my get up and go?  Hello?  Are you there? Would you please come back.  I’m really lost without you.

Physically, it’s nice laying around not doing anything but mentally, it’s absolute torture.

I couldn’t do it any more. My head was going to explode if I didn’t get out and try to run.  Saturday was the day.

It would be the three of us,  Ted, Shane and myself, going for an easy run down the parkway.  We headed out at 6:05 am.  I turned around at the end of the street due to “nature calling” and would catch up with T & S at the end of the parkway.  During the catch up run, I tried to “hot hoof it” but didn’t manage more than an 8:30 pace.

There was a nagging pain where my hamstring joins my glute but I chose to ignore it and run it out.  It kind of worked.  At least the pain didn’t get any worse. 

We ran up Oneida Street then into the golf course, a tough short hill for anyone.  Ted went in the direction of home while Shane and I continued through the switchbacks.  It was a clear, crisp morning just begging for any runner to enjoy it. 

9.2 miles run.  Slow pace due to stops and starts but a good way to get back into the groove (I hope!).

Sunday, another gorgeous morning for a run. Ted’s foot was hurting so Shane and I went for a marathon pace run into the Proctor Parks.  For 4.63 miles, we held an 8:53 pace. Not bad for a recovery run. Feeling a lot better today – YAY!

ONION RINGS!

“This Couldn’t Be Easier!” as quoted AND posted by Mario.

Page 145 of our book, A Taste of Utica, offers this quick, easy recipe for an all time favorite, Onion Rings – baked NOT fried.  This is the healthy version.

You’ll love it!

Fat Free Onion Rings  – to serve 2 people

• 1 large onion, peel and slice into rings.  Ring size depends on how thick you like your onion rings. We enjoy ours on the thin side.
• 1 1/2 TBS Fat Free or Light Mayonnaise
• 1/3 to 2/3 cups whole wheat bread crumbs (how much you use depends on how breaded you enjoy your rings)
• seasonings to taste.  I used a pinch of salt, pinch of pepper and a pinch of garlic

Preheat the oven to 400 F.

Separate your sliced onion rings and put into a bowl.  Add the mayonnaise and toss until coated.

Mix the bread crumbs with the seasoning and toss into the onion rings and coat evenly. 

Line a baking sheet with aluminum foil.  Spread out onion rings on foil and bake at 400 F for approximately 20 minutes or until done.

Easy. Quick. Tasty.

Delish!

Do you live in a community that supports your accomplishments? If so, you’re lucky. I’m also one of the lucky ones. Today in the UticaOD, an article was featured in the Mohawk Valley iSpy section which recognized my win at the California Raisin Bread Contest as well as commenting on my passion for running. Exciting!

Some other fun things happened today:

1. I went for my last long 20 mile run before the Philadelphia Marathon on November 20^th. I wasn’t happy during the run, even though nothing hurt, I was feeling tired. Come to find out, my pace was faster than previous 20 milers. The best part: I wasn’t sore AT ALL after the run. That kind of run leaves me with a positive feeling about the upcoming race.

2. I had a dentist appointment. I really like my dentist. He’s a great guy and always seems to have something to say that gets me thinking. Today it was about the Philadelphia Marathon route. He asked what roads were involved. I said, “Fairmount Park, Schuylkill, …” at hearing Schuylkill, he stopped me and said “We used to call that SURE-KILL because it was such a dangerous road”. Now I’m nervous. I don’t want to be one of the “SURE KILL” victims in this marathon. Got me thinking.

3. After my enlightenment at the dentist, I made my way to work but decided I needed a mental distraction from that SURE-KILL/marathon coupling. I stopped at my lawyers office. As I exited the elevator, the other guy in the OTIS said “Have Fun”. I thought “Who EVER has fun when they go to see a lawyer?!!”   I happen to like my lawyer. He’s one of the area’s elite runners and no matter how busy he is, always takes the time to chit chat about an upcoming event. Today, Richard told me he and his buddies were running the Ontario marathon this coming weekend. He also said, NYC is tightening up the qualifying times by something like 23 minutes. YIKES! If I don’t qualify this year, I’ll definitely have to enter the lottery system.

That leads me back into my musings for the Philly marathon. I would like to PR and reduce my time by about 15 minutes which would qualify me for NYC next year. As much as I want to reduce my time, I also want to have fun. The best part of a marathon is the desire to run another. So my final decision, even after printing out 5 different Pace Bands for possible time scenarios, is simply the same as it has been in the past:  LET MY BODY DICTATE MY PACE.

On November 20^th (and I’ll probably tell you all this again and again as if reminding myself), I won’t focus on the Garmin. I will run however fast or slow my body wants to go that day. If it’s a good day, a miracle might just happen. If it’s not such a good day, I’ll give it what I’ve got. In any case, it’s going to be another great experience and my marathon number 3.

BELIEF

At Any Given Place,

On Any Given Day,

At Any Given Time,

Something Magical Can Happen.

Sweet little bay scallops so easy to cook .  They are wonderfully paired with a cooling raita.  Adapted from “Now Serving California Raisins”, page 44.  Original recipe by Chef Alex Ong “Prawn Rendang with Cucumber Golden Raisin Raita”.

Serves 2-3

Make the Raita/sauce first:

· ¼ cup Greek style plain non-fat yogurt

· 3 TBS chopped red bell pepper

· ¼ cup California raisins (dark or golden)

· 3 small to medium fresh mint leaves, chopped

· dash sea salt

· 1 tsp fresh lemon juice

Mix all the above in a bowl and chill until the scallops have cooked.

The Scallops

· 16 oz Bay scallops

· Salt and pepper to taste

· 1 TBS soy sauce

· 1 TBS mustard (your favorite: yellow, honey, Dijon, etc.)

· 1 tsp toasted sesame seed oil

· 2 tsp canola oil

Wipe a heavy medium sized pan with the sesame oil. Pour in the canola oil. Heat on medium high.

Wash and dry the scallops. Sprinkle with pepper and salt if desired *but remember, you are using soy sauce so go light on the additional salt.

Mix the soy sauce with the mustard and when blended, pour over dried scallops to coat.

When the oil is hot, add the scallops to the pan and cook quickly, about 1 to 1 ½ minutes.

Serve with Raita on the side.

Quick and healthy.  Just have to love those tiny, sweet scallops.

An email from Fit Day explained that not all calories are created equal even if 200 calories is 200 calories.

For example, fiber rich food: fruits, vegetables, whole grains and beans all require a lot of chewing. This slows the consumption process down. In addition, healthy fiber rich foods keep you full longer.

Protein takes a long time for your body to break down. It also makes you feel full longer which curbs your appetite and stabilizes blood sugar levels.

Fats are the necessary evil..oh they really aren’t that evil if you eat the right kind. They satisfy the body. Healthy unsaturated fats help to deliver nutrients efficiently to your cells, keeping you feeling good.

Beware of those liquid calories. While you can create some pretty healthy smoothies and such, they won’t keep you satisfied and full as long as if you were able to chew your food.

• Balance out your nutrients.
• Practice portion control.
• Analyze food for nutrient dense calories and not empty calories.

These practices will ensure you maintain a healthy weight and healthy body.

DEAR RUNNING DIARY:

I think I pushed it over the limit in my speed training this week.  As I ran on the treadmill at marathon pace, my hamstring PINGED me.  Ok, let’s be honest.  I WAS going faster than my marathon goal pace  B  U U T T T  it was on the treadmill and aren’t you suppose to run faster on the treadmill WITH an incline to mimic road pace?  I thought so.  The infamous “PING” didn’t happen until mile 8 but when I continued the run outside for a 4 mile cool down, that PING got more frequent and more severe each time.

I was a good little runner when I got home because I put my leg on ice.  As for the rest of the day, my left hamstring didn’t neglect to remind me what I had done earlier in the day.

So dear running diary, I’m hoping you will remind me that when I get 3 weeks out from a race and I begin to think pushing the envelope is worthwhile, you will magically reveal those pages and remind me of what will happen if I don’t proceed with care.

A Bon Appetit International Recipe suggestion and what a terrific suggestion it was.

A healthy and filling salad that refreshes as well as fills.

Serves 6

2 TBS Extra Virgin Olive Oil

½ TBS ground Cumin

1 15 oz can Chickpeas, drain and rinse

2 medium cucumber, peeled , seeded and diced

½ cup chopped fresh parsley

¼ cup thinly sliced sun dried tomatoes packed in oil

¼ cup fresh lemon juice

1 tsp minced garlic

pinch crushed red pepper flakes

salt and black pepper to taste

Combine the oil and cumin and set aside.

In a salad bowl, add the chickpeas, cucumber, parsley, tomatoes, garlic, salt and pepper and red pepper flakes. Toss with the lemon juice then top with the oil and cumin mixture. Serve at room temperature.

Let’s not forget, it’s nutritious too!  Enjoy.

It’s been a week of ups and downs.  Thursday ended on an “up” note because….

I’m a FINALIST in the California Raisin Bread Contest once again!  Ted and I will be going to Manhattan, Kansas for the second time.

Here’s a preview of my winning recipe:

Marathon Mini Loaves.

More on the contest, the raisins, the judging, when we get to Kansas on October 13th.  Until then, make sure to become a fan of the California Raisin Board.

Speaking of marathons (you know, “marathon mini loaves???) yes, I’m STILL in training for Philadelphia on November 20th.  It’s not going quite as planned. I’ve suffered severe burnout this week. I think it’s because I let a couple of races that didn’t go as planned get to me. As a running coach, I would say to any client “Let it go.  There will be good races and there will be not so good races. The more important point of focus is that you finished.  Besides, those were not the races you’re in training for”. So more on that later.  For now, I’m HUNGRY!

Quick and Easy  – TUNA STUFFED PEPPERS

• 6 large green peppers
• 3/4 cup chopped celery
• 2 TBS olive oil
• 2 TBS cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup 2% milk
• 3/4 cup vegetable broth
• 1 cup shredded cheese
• 5 oz chopped sun dried tomatoes, oil packed
• 1/2 TBS Worcestershire sauce
• 12 oz can Chunk Light Tuna, drain and flake
• 3/4 cup quick cooking rice
• 1 can corn
• 1/2 cup crushed Tortilla chips

Cut the tops off the peppers, remove core, seeds and wash. Put in a saucepan and add about 3/4 inch water. Bring to a boil and allow to cook for 5 minutes. Drain on paper towel.

In a large saucepan, heat the oil and add the celery.  Cook for 5 minutes over medium heat.  Add the cornstarch, salt and pepper.  Add the milk and broth and stir until thick and boiling. Allow to cook 2 more minutes.

Add the cheese, tomatoes, Worcestershire sauce and stir until cheese melts.  Add the tuna, rice and corn.

Fill each pepper with the mix, top with crushed tortillas, cover with foil and bake for 50 minutes.

These had a lot of flavor from all good things coming together like the cheese, sun dried tomatoes, Worcestershire sauce, and corn.  If you don’t like tuna, what about using cooked chicken?

I promise, it won’t disappoint.   What’s your favorite filling for stuffed peppers?  Is it traditional hamburger?

Now I have to practice my bread baking!