I’m finally going to do it alone this summer. I’m running my first marathon with out Ted waiting for me at the finish line. It will be Grandma’s Marathon in Duluth, MN on the 20th of June.
A little nervous and a little excited. Nervous – well, things could happen. Not sure what but, you know…things. Excited – to see how I deal with all my nervousness and anxiety which raises it’s ugly head days before a marathon ALONE! Also, it will be nice to stroll through the expo without thinking the person I’m with is bored out of his mind and we need to get a move on. *Shopping any where but a hardware store with the husband is almost TORTURE.
I’ve run my first marathon this year, BMO Phoenix Marathon. That was great in so many ways. Boston will be my spring marathon coming up on April 20th. I’m just hoping that is as good for me pace wise and experience wise as Phoenix was. Then the last one for the first half of 2015 will be Grandma’s. I’ve got to convince myself to take it easy after Boston and don’t push or stress the training. It would be nice to lope through Duluth, taking in the sights and sounds and experience over the gorgeous 26.2 mile course. More to come on this, but for now…
A GREEN SIDE DISH – for the upcoming St. Patrick’s celebrations.
This recipe was adapted from BonAppetit.com, February 2015, “Low-Maintenance Risotto”. For my adaptation of this side dish, I used wild rice which added to the nutty flavors of walnuts used in the pesto. I wouldn’t say it’s a week night dish (what risotto recipe ever is?!), but it is a recipe well worth the effort. As for the photos, if you don’t like green food, well…sorry but kale is green and green is healthy.
Serves 6 as a side dish.
Preheat the oven to 350 F.
- 1/2 cup walnuts, chopped and toasted
- 4 TBS olive oil
- 1/2 large onion
- 1 cup wild rice
- salt and pepper to taste.
- 1/2 cup dry white wine (use vegetable broth if preferred)
- 1 tsp minced garlic
- 1 cup fresh parsley leaves
- 4 – 5 green onions, green part only
- 1 bunch kale leaves, washed
- 1/2 cup grated parmesan cheese
Heat 2 TBS oil in a large, oven proof saucepan which has a lid that you’ll use later once the pan goes in the oven.
Add the onion and cook for 5 minutes over medium heat. Stir in rice, season with salt and pepper and cook for another 5 minutes stirring occasionally.
Add the wine and simmer until almost dry. Add 2 cups very hot water and bring to a boil. Remove from heat, cover and put into the oven for 20 minutes.
Make the pesto: In a food processor, add the 1/4 cup (or half) of the walnuts, with the garlic, parsley, green onion tops, half of the kale and 2 TBS olive oil. Pulse until smooth. Add 1/4 cup water with salt and pepper to taste and pulse until mixed. Set aside.
After the rice has cooked in the oven for 20 minutes, remove carefully, take the lid off, and put back on medium heat on stove top. Stir in 3/4 cup very hot water and cook for 3 minutes. Stir in the pesto and mix. Stir in the rest of the kale and the Parmesan cheese. Serve with the remaining 1/4 cup walnuts on top.
We enjoyed this melody of flavors with oven baked haddock. Simple so as not to steal the show from the rice dish. Fish was seasoned with little lemon, pepper and salt.
Have you cooked risotto? Have you ever tried a “short cut” risotto recipe or is this one dish you never try to short cut?
- 1/2 cup walnuts, chopped and toasted
- 4 TBS olive oil
- 1/2 large onion
- 1 cup wild rice
- salt and pepper to taste.
- 1/2 cup dry white wine (use vegetable broth if preferred)
- 1 tsp minced garlic
- 1 cup fresh parsley leaves
- 4 – 5 green onions, green part only
- 1 bunch kale leaves, washed
- 1/2 cup grated Parmesan cheese
- Preheat the oven to 350 F.
- Heat 2 TBS oil in a large, oven proof saucepan which has a lid that you’ll use later once the pan goes in the oven.
- Add the onion and cook for 5 minutes over medium heat. Stir in rice, season with salt and pepper and cook for another 5 minutes stirring occasionally.
- Add the wine and simmer until almost dry. Add 2 cups very hot water and bring to a boil. Remove from heat, cover and put into the oven for 20 minutes.
- Make the pesto: In a food processor, add the 1/4 cup (or half) of the walnuts, with the garlic, parsley, green onion tops, half of the kale and 2 TBS olive oil. Pulse until smooth. Add 1/4 cup water with salt and pepper to taste and pulse until mixed. Set aside.
- After the rice has cooked in the oven for 20 minutes, remove carefully, take the lid off, and put back on medium heat on stove top. Stir in 3/4 cup very hot water and cook for 3 minutes. Stir in the pesto and mix. Stir in the rest of the kale and the Parmesan cheese. Serve with the remaining 1/4 cup walnuts on top.
Joanne
Good luck in your marathon! I am planning to try my first 1/2 in June, and at altitude no less! It is great to set a goal and accomplish it. Thanks for the St. Patty’s day recipe, too!
Oh gosh, yes, pros and cons of not having your spouse there. I just had my first travel competition without my husband there (for the first half, anyway) and it was nice to kick back and watch all the other skaters without worrying that my husband would be bored. Reading and taking a hot bath by myself in my room was nice, too. And yet my husband has helped me so much other times with pre-event jitters! He’s so sweet. I hope you have a good time at your marathon without your husband there!