Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the month “May, 2011”

Annnd she’s off!

I started up on the C25K program again today. It felt great. It also hurt lol. I am terribly out-of-shape. I am working on it. I will be doing the machine thingies and yoga at the gym tomorrow (er I guess today since I have once again stayed up too late). I have subscribed to Tight Bod With A Pod and Run Like A Mother on Facebook. One of them said that a goal for today would be to push harder for a portion of my run. So I did. Since I started over on the C25K program, I pushed harder on one of my 60 second runs. And I could feel it immediately. I think I need to do that every time I run. I am so slow… maybe it will help to up my speed.

Today I ran 1 2/3 miles. Not the greatest, but not terrible either.

I will be making two more new vegetarian recipes tomorrow for dinner. I still have to post two others that I made two weeks ago. I slacked last week on that. I don’t know what happened to last week. I pretty much got absolutely nothing accomplished. My oldest had a fever early in the week, maybe it was a slight bug that pulled me down a bit or something. I know that we have eaten out way more than we should lately. I will be going grocery shopping tomorrow, so maybe I can put a stop to that.

Therapy

I feel like I might need some soon. Of course, I have felt like that ever since my first son came into my life. I think Sam is getting more teeth in and I really wish they would hurry it up. He has started to freak out if I am more than 5 feet away from him. I am pretty sure this is not good. I am hoping this will stop when these next teeth finally make an appearance.

I have also had the fun of feeling like I am running in circles trying to hunt down an infant physical therapist. Seriously. WTF. One place has one, but they need to refer me to another place that had already told me they could not help me, but now that Seattle Children’s Hospital has tested him, they might. They are also referring me to another place…. grrr.

Maybe I will get my therapy with running, which I will be starting up again tomorrow. Yay! Sam fits into the jogging stroller comfortably and really seems to like it on the walks I have taken with him. Although, I will be jogging at the gym, if we are able to go there tomorrow to sign up. Also yay! I am looking forward to taking the classes and taking Sol swimming.

I have 2 new recipes that I will be adding later. I still need to decide on 2 recipes to make for this week. I think I will do that now.

Mixed Berry Couscous

Mixed Berry Couscous from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on April 27, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Inexpensive.

Skill level: Novice. Be sure to follow instructions.

Ingredients

185 g (6 1/2 ox/1 cup) plain couscous
500 ml (17 fl oz/2 cups) apple and cranberry juice {I used Treetop Apple Berry juice}
1 cinnamon stick
2 tspn orange zest
250 g (9 oz/2 cups) raspberries {I used 1 small plastic container which I think is 1 pint}
250 g (9 oz/1 2/3 cups) blueberries {I used strawberries}
250 g (9 oz/ 1 2/3 cups) strawberries, halved
200 g (7 oz) Greek-style yoghurt {I just used plain yogurt}
Golden syrup or maple syrup, for drizzling {I omitted this}
4 mint leaves {I omitted this}

  1. Put the couscous in a bowl. Pour the apple and cranberry juice into a saucepan and add the cinnamon stick. Cover and bring to a boil, then remove from the heat and pour over the couscous. Cover with plastic wrap and leave for 5 minutes, or until all the liquid has been absorbed. Remove the cinnamon stick.
  2. Separate the couscous grains with a fork, then gently fold the orange zest and most of the berries through. Spoon the mixture into four serving bowls and sprinkle with the remaining berries.
  3. Top each bowl with a dollop of yoghurt, then drizzle with golden or maple syrup. Garnish with a mint leaf and serve.
Final Verdict: The yogurt really adds an interesting flavor to the sweetness of the berries. I can’t eat blueberries, so I made up for the lack by adding in more strawberries. Next time I think I will put in blackberries. Or maybe more raspberries. This was a really delicious and different kind of breakfast. I had never thought of using pasta as a breakfast item, but this works.

Artichoke Risoni

Artichoke Risoni from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on April 27, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Somewhat pricey. Fennel, wine, and marinated artichokes can add up.

Skill level: Novice. Be sure to follow instructions.

Ingredients

30 g (1 oz) butter
1 tbsp olive oil
2 fennel bulbs, sliced
350 g (12 oz) marinated artichoke hearts, drained and chopped
300 ml (10 1/2 fl oz) pouring (whipping) cream {I used 1 1/4 cup}
1 tbsp Dijon mustard
60 ml (2 fl oz/1/4 cup) dry white wine {I used a Riesling}
50 g (1 3/4 oz/1/2 cup) grated parmesan cheese
375 g (13 oz) risoni {I used 1 lb of orzo}
125 g (4 1/2 oz/2 cups) shredded spinach {I kept this separate}
toasted Italian bread, to serve {I sliced, buttered, herbed, and baked a loaf of French bread}

  1. Heat butter and olive oil in a frying pan. Saute the fennel over medium heat for 20 minutes, or until soft and caramelized.
  2. Add the artichoke and cook for a further 5 – 10 minutes. Stir in the cream, mustard, wine, and parmesan and bring to a boil, then reduce heat and simmer for 5 minutes.
  3. Meanwhile, cook risoni (orzo) in a large saucepan of rapidly boiling salted water until al dente, then drain well.
  4. Add risoni (orzo) and spinach to the sauce and cook until the spinach has just wilted. Serve with toasted Italian bread.
Notes on #4:
I wound up layering instead of mixing everything in. I thought I had too much orzo and my husband has a bad reaction to spinach. I put the orzo first in my bowl, then the spinach, then the sauce. This sauce is very rich and I probably could have mixed all of the orzo with the sauce and been perfectly fine.
Final Verdict: Seriously yummy. Probably not the healthiest for you as it is a cream base. I will definitely make this again.

Adventures In Cooking

My husband has asked me to start cooking more vegetarian foods. He had a scare with his blood pressure and is hoping this will help. This is all well and good, but one can only have so much beans and rice. So, I have decided to try at least 2 new recipes each week. I figured I might as well post them here along with my verdict and any notes I had about the prep. I think I will also create a list of them so they will be easy to find.

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