The stomach flu has been going around school, it’s terible because you can see it coming and there not a lot you can do about it. I’m feeling alot better.
Note to self:
Pork Tenderloin temp to 130
Chicken temp to 170
Category Archives: recipe
oh wow, some tasty food
Ham & Corn Breakfast Cake with Sweet Chilli Butter
http://cooklikeus.wordpress.com/2008/05/21/ham-corn-breakfast-cake-with-sweet-chilli-butter/
Fresh Pasta
http://cooklikeus.wordpress.com/2007/10/06/fresh-pasta-with-creamy-prawn-sauce/
Amazing Smoothie!
Made this by accident this morning, and it tastes exactly like a creamcicle!
4 gala apples
3 medium carrots
1.5 cups sweet purple grapes
1 cup banilla stoneyfield yogurt
2 tbsp lemon flavored fish oil
Juice the apples, carrots, and grapes. Blend with yogurt and fish oil.
Ran a slow 5k on the treadmill. I should have run outside it was a grey but warm morning.
Juice Dujor
Apple, Green Pepper, Cellery, Grapes 5/10
Sloppy Buffalo Joes
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank’s Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Directions
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
I had a strong weekend. I ran 6 on the treadmill on Saturday and 5.2 at Sharon Woods with the JTs on Sunday. Monday was my first day off for the last 7 days. This morning I woke up at 4:00am and was at the gym by 5:10. I ran 5 on the treadmill in 46:14 and did a short set of weights.
Juice Dujor:
Apple, Carrot, Yellow Bell Pepper 7/10
I ran my favorite 5k loop along the Olentangy River, it was cold and dark. I should have worn a hat. I maintained a 9:18 pace.
Juice DuJor:
Apple, Carrots, Grapes, Spinach 6/10
Cardio Morning and Great Apple Chops
5k on the treadmill about 30 minutes, another 20 minutes on the bike. I wrapped up with 100 crunches.
Juice DuJor:
Apple, Carrot, Ginger, Celery (7 out of 10)
here’s the recipe from dinner from last night, it was AMAZING
Spicy Apple Pork Chops with Mashed Sweet Potatoes
(modified a recipe here)
2-4 center cut loin pork chops
2 (3) “eating” apples peeled, cored and sliced thin.
2 Shitake mushroom caps cut in 1 inch cubes.
1 cup apple juice
1 Tbsp of Dijon mustard
1 Tbsp of honey
1 Tbsp of red hot
¼ tsp Cayenne Pepper
kosher salt and pepper to taste.
3 Tbsp olive oil
2-3 sweet potatoes, peeled and cubed (for a side dish).
1 Tbsp of melted butter
1/4 cup of warmed milk
1 tbsp cornstarch mixed with 3 tbsp water
1/4 cup lightly toasted pecans
Put the sweet potato pieces in a covered sauce pot and just cover them with salted water. Bring them to a boil, back the heat down and simmer for about 20 minutes.
Mix the mustard, honey, cayenne, and red hot in a small bowl and whisk until smooth.
Meanwhile, heat a 12 inch non-stick skillet over med-high heat for a couple minutes, then add the oil and bring it to a shimmer. Season the chops with salt and pepper. Place them in the skillet and let them sit long enough to form a crust before you move them. Brush the face up side with the glaze. Give it 2-4 minutes, then flip the chops over and brush the other side with the remainder. Put the apple slices on top of the chops and let them warm and absorb a bit of the glaze and fat and oil for a minute or two. Cook another 2-4 minutes. Pour the apple juice into one side of the pan and shake it so it distributes evenly under the chops. Remove chops and add cornstarch mixture to thicken the sauce in the pan. When the sweet potatoes are tender, drain them in a colander. (I like to reserve about 1/2 cup of the water, but you may decide it makes no difference). Mash them with 1 Tb of melted butter and a big splash of warm milk, and salt and pepper to taste. (The butter and milk should be warm to keep the mash from getting gluey. Butter should go in first to coat the potato particles and help temper it – at least according to “Cook’s Illustrated”) Remove the chops and apples from the skillet and put them on a platter.
Build a small base of mashed sweet potatoes top with the pork chop. Add the apple sauce and garnish with a few toasted pecans. AMAZING
Note: Cutting the potato into small cubes, melting the butter, and heating the milk are small details that REALLY improved the potatoes. There were fantastic without the usual excessive amount of butter that I usually add.
My back seems to be at 90% and holding!
I’ve ran the past two days and feel good. I also did a light weight routine today.
Juice Dujor:
2 apples, 1 cup carrot, 1 slice ginger (8 out of 10)
Chinese Vegtable Soup
1 carton thai chicken broth
2.5 cups water
2 packs sliced mushroom
1 bunch scalions sliced
1 tbsp siracha hot sauce
1/4 tsp. sesame oil
1 cup shrimp
1 pack firm tofu cut into 1 inch cubes
Simmer all ingredients until shrimp is cooked
add tofu cubes and simmer 5 minutes before serving
jackturtles run! Ran the loop at Sharon woods today, felt pretty good considering I’ve been off all week with back pain. I ran the loop (3.8) in just over 34 minutes. I’m going to hit the gym tomorrow.
A day off
I need to take a day off. Last week has left me a little sore.
A great dinner from last night:
Enchilada Lasagna
1⁄2 lb shredded chicken
1 1⁄2 c reduced-fat Mexican-blend or Cheddar cheese
1 c canned diced tomatoes, drained
1 c low-fat, low-sodium cottage cheese
1/8 c canned jalapeño peppers, diced
1⁄2 c chopped scallions
2 tsp cumin powder
2 cloves garlic, crushed
12 6″ corn tortillas
1 c taco sauce
1 bag spinach sauteed
layer 6 tortillas cover with mixture to with remaining 6 shells and salsa bake 25 minutes at 275