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Posts Tagged ‘recipes for runners’

A rainbow of color with endless possibilities

Seems to me the prettiest foods are the simplest. And, of course, we’re all trying to eat our healthy “rainbows”, right? Lately, I’ve found that roasting up a big ol’ pan of veggies on Sundays is the perfect way to start the meal planning for the week. Since moms (and dads) know that we often cook up 2-3 meals a night or one meal with 4 variations when we have little ones, starting with something that can be flexible helps. As recovery food, they can’t be beat. Add them to sandwhiches, soups or rice and pasta for any quick lunch or even breakfast after your morning workout.

Here’s how I work these puppies into meals…

You can cut up whatever veggies you have left in the fridge, spray them with organic canola oil or drizzle lightly with olive oil, add salt, pepper, a little thyme and/or garlic and roast on 375-400 till they are a bit al dente. Then you can…

  • Stick ’em in omelettes  for the perfecto recovery breakfast
  • Zap them in the food processor for a couple seconds and add them to rice, orzo, couscous or your favorite grain for a quick roasted veg pilaf
  • Add 1/2 to 1 Cup to the blender and mix with spaghetti sauce for a richer flavor and hidden veggies for kiddo sauce
  • Blend with enchilada sauce or chop and add to enchilada filling
  • Cut into smaller pieces and add to chili or a simple rice-based soup
  • Pick out your child’s favorites (or the only one he’ll eat), re-heat as a dinner side
  • Warm them, lay on a bed of greens with a little goat cheese, sprinkle with vinaigrette, then die and go to heaven
  • Use them in this Moroccan Medley Salad
  • Stick ’em on toast when you’re flying out the door
  • Cut down on meat and cheese a bit and add to nachos when baking
  • Make week night veggie fajitas
  • Veggie grilled cheese
  • Use to top pizzas and/or blend into pizza sauce
  • Chop and mix in with your favorite salsa
  • Eat them hot out of the oven. Of course, “as is” is awesome!

I know there’s a million more things you can do with these beauties. What are your ideas?

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This pie begs for creativity... and perfect for leftovers and stashing veggies

When it comes to pie – I’ll take savory over sweet almost every time. I know, I’m weird. I would also gladly trade dark chocolate for cheese. I’d rather have a sandwich for breakfast than pancakes. Ok, I think you get the idea. Don’t think I’m some of kind of completely goodie-two-shoe-over-the-top-grunchy-granola-eater though. What I love most about pie is the CRUST. You can make this one with a top and bottom crust or just the top.

I’ve been making savory pies for years, so I don’t really have set recipes to go on. These amounts are estimates. This pie is designed for flexibility. I like to make it with leftover beans I’ve cooked or rice. I sort of have rice going all the time (usually short grain brown or brown basmati).

CRUST

You can either use your favorite pie crust recipe or this one which was handed down to me by my sweet, late mother-in-law, Carolyn. You need to chill it over night, but it’s SOOO worth it.

3 C flour

1 tsp salt

1 1/2 C shortening

1 egg

1 Tbsp white vinegar

1/3 C water

Mix flour and salt. Cut in shortening with pastry blender. In a separate bowl, mix other ingredients. Add it to flour mixture 1/2 at a time, blending till mixed after each half. Roll in a ball and chill, covered in fridge overnight.

FILLING

This is where you can get creative. I love Mexi-pie, but you can just as easily create all sorts of combos. For the Mexi version:

1 1/2 C pinto or black beans, cooked, drained

1 to 1 1/2 C cooked rice (I like short grain brown or brown basmati)

Lightly salted sauteed till tender, chopped veggies (onion for sure, zuke, bell peppers of any color, roasted poblanos are awesome)

1 C shredded cheddar or whatever you like

RED SAUCE

In a pinch you can use a 15 oz can of enchilada sauce, but I like to whip one up in the blender like this:

1 can organic diced tomoatos

2 Tbsp tomato paste

1/2 C water

1 veggie boullion cube

2 cloves garlic

1 tsp chili powder

1 tsp cumin

Blend till smooth, then heat in saucepan. Adjust spices as you like. You should have about 1 1/2 cups sauce.

MAKE IT ALREADY

Cut chilled dough in half. Roll out your bottom crust and fit into 9 inch pie pan. Layer cheese, beans, rice, veggies into pie pan, pat firm. Pour sauce over so it filters down into pie. (If you put the cheese on the bottom layer, it helps keep it together when slicing) Roll out top crust and lay over filling. Cut edges as needed and pinch top/bottom crust together. Do whatever fancy thing you like to do with your crust, or not.

Bake at 350 for about 35-45 minutes or until top crust is done how you like it.

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