by Jamie on November 20, 2009
Thanksgiving–what’s not to love? A weekday off revolving around family, friends and comfort food. No presents to fixate on, minimal decorating is required and oh, those leftovers. What’s more, the feasting takes place during prime running season; often culminating here in the Philadelphia Marathon. Is there any better excuse to enjoy every morsel of Thanksgiving dinner?
Our menu, which varies little over the years, could be described as traditional with an edge. Turkey (cooked in a 1950’s style black, speckled (covered) roasting pan), Laurie Colwin’s cornbread stuffing, sweet potatoes with bourbon and pecans, brussel sprouts with pancetta and balsamic vinegar, white potatoes with sage and cheddar cheese and pumpkin pie with a dash of black pepper and bourbon (sensing a theme here?)
The cranberry sauce is from Bobby Flay. Bursting with apricots, ginger and curry; it is sweet, spicy and just the ticket for those leftover turkey sandwiches. Runner friendly, the cranberry sauce is replete with antioxidants, Vitamin C and Vitamin A.
We often begin our meal with the dearly departed Shelia Lukins’ (of The Silver Palate fame) recipe for Roasted Winter Vegetable soup. It too is sweet, velvety and the most divine color (the essence of autumn.) It provides antioxidants, Vitamins A, D and potassium. Both recipes can be made well ahead of time and frozen.
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by Monica on November 6, 2009
Frittata with Bell Peppers and Onions, Chicken with Black Bean-Chipotle Sauce, Pear and Blue Cheese Flatbread, Olive Salsa, Quinoa Walnut Salad…hungry yet? I don’t think there is one recipe in Canyon Ranch’s newest cookbook Nourish that I would not eat. I salivated my way through each page this morning over coffee wishing I had a bite of the Apple Cinnamon–Crusted Oatmeal (notes in the book state: “so much better–and better for you– than flavored instant oatmeal”). I have been icing my foot in the mornings after a run. I just read in this month’s issue of Runner’s World (Cold Call, page 48) that 15-20 is the optimal amount of icing time. I had been doing it longer than that, so I was happy for the insight. This provides the perfect respite for my daily caffeine fix and a few moments to thumb through a fabulous cookbook like this one. I have posted here an easy recipe I thought would be a great running snack…(says it’s a favorite of Canyon Ranch Guests and a good source of fiber, magnesium and phosphorus). This book is a must to check out of your library (like I did), or better yet, add it on your Christmas list. A great gift (hint) for a runner.
Something for the holidays…
PUMPKIN CRUNCH recipe:
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by Jamie on July 27, 2009
image courtesy of www.myrecipes.com
More protein! The latest distance running mandate. As well as protein, beef provides us with iron, Vitamin B12, zinc, niacin and that singular taste and texture we sometimes crave. What better excuse to put together steak salad, relished by foodies, basic eaters, ethnic food fans and kids alike. An informal dinner party dish; a platter of steak salad in the middle of the table inevitably leads to leisurely conversation and dining. We serve it each year for our daughter’s birthday dinner.
Even better, steak salad is a cinch to make. It relies on fresh, seasonal vegetables as well as the juicy steak. Substitute your favorite vegetables —they all work! The components can be made well ahead of dinner and then put together (and dressed) right before serving.
Recipe (to serve 6):
2 lbs London Broil or Flat Iron steak
¾ lbs fresh green beans
1 tablespoon olive oil
1 lb mesclun (salad greens) mix
Fresh tomatoes (if you have them)
Broiled asparagus, (if available)
2 lbs new potatoes, washed
Salad Dressing:
¾ cup olive oil
5 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 (peeled) clove of garlic crushed into sea salt with a fork, then diced
Fresh herbs if you have them; basil, tarragon, a little mint-all finely chopped
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by Jamie on May 20, 2009
I started running to lose some weight. 2 years later, I’m hoping to lose some weight to run (a little better.) Alas, recent studies declare that the key to weight loss lies in eating fewer calories, as opposed to exercising more.
So, for the health of the family, as well as the planet, we decide to heed Michael Pollan’s (The Omnivore’s Dilemma, In Defense of Food) tenet, Eat food. Not too much. Mostly plants.
Plants: Happily, mid-May brings fresh asparagus, the runner’s friend, to our South Jersey environs. Asparagus tastes of spring; fresh and sweet: And it’s a nutritional superpower. Asparagus provides 105% of the daily requirement of Vitamin K (for bone health) and 65% Folate (promotes healthy blood cells.) It is high in Vitamin C, which increases iron absorption.
Roasted asparagus- an incredibly simple preparation. We eat this as a side dish, on top of pasta or folded into risotto.
Ingredients:
Fresh Asparagus
Olive Oil
Salt- (sea salt is terrific here)
Directions:
Preheat the oven to 450.
Snap the tough ends off the asparagus and discard.
Soak the asparagus in cold water. Drain. Repeat this process about 3 times, until the water is clear and non-sandy.
Lay the asparagus spears in a single layer on a baking dish.
Drizzle olive oil over the spears. Sprinkle salt on top.
Bake for about 15-25 minutes; depending on the thickness of the asparagus. In our home, the dish is done when the asparagus is sizzling and the ends are almost caramelized.
Joy! Asparagus season corresponds with strawberry season. Divine on shortcake, in smoothies or eaten alone, strawberries are full of the antioxidants compounds called anthocyanins, which help reduce inflation and counteract muscle damage. They are high in Vitamin C.
When the early spring season ends, we steel ourselves by looking towards the next glorious bounty—tomatoes, corn and basil.
