Trying to get back on track (or treadmill)

This Cold weather is making me in to quite a hibernator this winter! Although I have up-ed my number of yoga classes (I go at least 1x a week, usually 2 times a week…and sometimes even 3-4 times a week depending), I have decreased my running. Don’t get me wrong, I’m still doing abs or other dvd or nike plus workouts and I still do gymnastics 1x per week… but my running is at an all time low.  

Part of it is because my knee is a little achy when I run on the treadmill. It’s interesting- when I run outside with my compression tights on, my knee feels ok, but for some reason the treadmill causes it to ache. This morning I went on the treadmill for 30 mins. I did an interval workout which is programmed in to the machine (1.5 mins at 4.0- 4.5mph and then 30 seconds of 7-7.5mph. Usually I push myself a little more towards the end of the workout to get the sprints to be true sprints at 8.5-10mph… but I didn’t. 

I did watch an amazing episode of Scandal while working out though 🙂

Come on warm weather!

Beautiful Stacks of Food On and In-Between Bread

This week we made a new batch of the sauce “B” made for his fish tacos last week and used it on almost every meal!

Favorite Recipe this week: Open-Faced Sandwiches with Mushrooms and Fried Eggs
This Week’s Grocery List

Sunday

We saw the most beautiful dish in the new Cooking Light we received so we had to try it – Tomato Stack Salad with Corn and Avocado! While sometimes we can swing a side dish as a main meal, this one didn’t have any protein or carbs in it so we grilled up some tofu to go with it. “B” slathered the tofu with the sauce he used for the fish tacos last week (See FRIDAY’s recipe from last week) and it was spicy and delicious!

Tomato Stack Salad with Corn and Avocado

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  • 1/4 cup low-fat buttermilk (We use a splash of cider vinegar and the rest regular milk– let it sit for five minutes and ta-da – buttermilk!)
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons mayonnaise
  • 2 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 ears shucked corn
  • Cooking spray
  • 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 1/8 teaspoon kosher salt
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 teaspoons extra-virgin olive oil

Preparation
1. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
2. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs. We also grilled the Tomato slices because, hey why not!
3. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads.

Adapted from Cooking Light AUGUST 2012

Monday

Newlyweds C&C came over for dinner! “B” really wanted to impress with his fish tacos, but I kind of remembered that one of the Mrs. C didn’t really like fish. Luckily we had some marinated chicken in the freezer. So we took that out and grilled it up for tacos as well. This was my first time actually tasting the entire “oh-my-gosh, you-have-to-try-this” fish taco and it was actually pretty good. It seemed that C&C enjoyed them as well.

Tuesday

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Pizzzzzzza! Love Pizza! This time we had an AH-HA moment. What if we used last week’s piadine recipe and just rolled it out larger to make pizza dough on the grill?! Brilliant! We made the piadine recipe and the split the dough in two. Half was rolled out to a make one pizza and the second half was placed in the freezer for another time. We had left over of the fish taco sauce so we used that as the “tomato” sauce. We also used kalamata olives, arugula, spinach, sun-dried tomatoes and mozzarella for the topping. It grilled up pretty quickly on the bottom, so we finished melting the cheese by placing the entire pizza in the oven for a little bit. Overall it was a nice thin crust crunch grilled pizza. What we LOVE about pizza is you really can’t go wrong…put anything you have in fridge on there! — well ALMOST anything!

Wednesday

We rarely have steak, but we saw this recipe in the recent issue of Cooking Light and decided to try it:

Steak Sandwiches with Pickled Onion and Herb Aioli

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  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh or dried (just use less) thyme
  • 1 tablespoon chopped fresh or dried tarragon
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 pound flank steak, trimmed
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) French bread baguette
  • 1 cup arugula leaves

Preparation

1. Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature for 30 minutes.

2. Preheat grill to medium-high heat.

3. Combine mayonnaise and next 4 ingredients (through garlic).

4. Rub steak evenly with oil; sprinkle with salt and pepper. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak across the grain into thin slices.

5. Cut baguette in half lengthwise. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread, cut sides down, on grill rack; grill 1 minute or until toasted.

6. Drain onion mixture; discard liquid. Arrange steak evenly over bottom half of baguette; top evenly with onion and arugula. Spread mayonnaise mixture over cut side of top baguette half; place on sandwich. Cut into 4 pieces.

Cooking Light AUGUST 2012

Thursday

This recipe is from the same issue of cooking light and yes, it’s another sandwich, but it was our favorite this week. (Though the first time we made it, “B” made the mushrooms way too salty for “F”‘s tastes) Try this recipe and feel free to change it up. On Saturday night we made a version of this but used grilled veggies instead of mushrooms–yum!

Open-Faced Sandwiches with Mushrooms and Fried Eggs

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup thinly sliced shallots, divided
  • 1 (8-ounce) package presliced cremini mushrooms (or whatever kind you would like)
  • 2 tablespoons dry white wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 8 teaspoons refrigerated pesto
  • 4 (1 1/2-ounce) slices multigrain bread
  • 2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
  • 4 large eggs
  • 8 (1/4-inch-thick) slices beefsteak tomato
  • 3 tablespoons chopped fresh basil

1. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2/3 cup shallots; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add wine, 1/4 teaspoon pepper, and salt; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid almost evaporates, stirring occasionally. Remove mushroom mixture from pan; keep warm.

2. Return pan to medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add remaining 1/3 cup shallots; sauté 5 minutes or until lightly browned. Remove shallots from pan; keep warm.

3. Preheat broiler to high.

4. Spread 2 teaspoons pesto over one side of each bread slice. Top each slice with about 2 tablespoons cheese. Broil 2 minutes or until cheese melts; keep warm.

5. Return pan to medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set.

6. Top each bread slice with 2 tomato slices. Divide mushroom mixture evenly among bread slices, and top each serving with 1 egg. Sprinkle with remaining 1/4 teaspoon pepper, shallots, and basil.

Cooking Light, AUGUST 2012

Friday

It was the opening ceremony of the Olympics so we went to J&Z’s house for tea sandwiches and tea! How British! One of our favorite tea sandwiches was when “B” found some date nut bread in the refrigerated section of the grocery store and spread whipped cream cheese and sliced strawberries on it…. yum!

Here’s To You! “Cheers”!

This blog is dedicated to you, our friend. “B” and I enjoy making fresh meals every day. I usually go through our recipes on Sunday and make a shopping list for the entire week. On our fridge we’ve taped a list of recipes we enjoy and we usually pick one to two of those recipes and then add in one to two new ones to try. Each week we try to make at least one pasta dish, one veggie dish, one meat dish and one fish dish. Of course we have our “go-to” meals, but we like to try new things as well.

We also try to make dishes that aren’t extremely complicated. We’ll tag the recipes in to various helpful categories as well, such as “pruney hands recipe” (meaning lots of dishes), “quick and easy”, “head to the pantry” (you probably already have all ingredients needed), “freezable”, “single friendly” (for those nights when you’re just cooking for yourself), “work approved” (for the recipes our co-workers devoured), “friend approved” (for the ones our friends approved), and we’ll probably come up with more as it goes on.

Most of the recipes will come from cookinglight magazines and what other recipe books we have. We’ll post the recipe as well as the changes we make to it (because sometimes we just can’t resist adding something special).

It occurred to us that what we do is not the “norm” (but really…is there anything “normal” about us?). Many of our friends tell us they get stuck in ruts or just go out to eat a fair amount. So, it’s because of you that we decided to start this blog. Here’s hoping it inspires you to venture out of your routine and try to BeFresher.