FOR IMMEDIATE RELEASE
Contact: Emily McIlvaine
Phone: 808-792-2611
emily@xterraplanet.com
XTERRA LAUNCHES BRAND NEW OHIO TRAIL SERIES
RACE #1 IN THE 2010 XTERRA OHIO TRAIL RUN SERIES
March 24, 2010 – XTERRA is making its way back to the Midwest with the brand new, action-packed XTERRA Ohio Trail Run Series kicking off April 24th at Wooster’s Vulture’s Knob. The XTERRA Vulture’s Knob 15-kilometer Trail Run is arguably the most challenging of the five race series as it takes place on one of the area’s most infamous, technical mountain bike courses and features 1,000 feet of climbing.
For those not familiar with the series, XTERRA is known for its challenging, off-road, adventure trail runs, and the XTERRA Vulture’s Knob will be no exception. The course weaves its way through 125 acres along the majestic Killbuck River in Wooster’s rolling hills. The venue features some of the most challenging single track and unique manmade outdoor features the area has to offer, so this one event runners of all levels will not want to miss.
As the first of five races in the 2010 XTERRA Ohio Trail Run Series, this will be the earliest chance for the top fifteen runners in each age group to accumulate points toward their season totals. At the end of the series, a runner’s best four scores will count, and those with the highest scores will be crowned XTERRA Regional Champions and receive free entry into the XTERRA Trail Running National Championship on September 18th in the beautiful trail running mecca of Bend, Oregon.
From there, all runners are invited to race at the December 5th XTERRA Trail Running World Championship on the spectacular Hawaiian island of Oahu. The event takes place at the very location where major productions like Jurassic Park, Godzilla and LOST have been filmed and marks the dramatic end of the 2010 XTERRA Trail Run season.
For more information about the 2010 XTERRA Trail Run Series, visit http://www.xterratrailrun.com./
XTERRA Vulture’s Knob 15km Trail Run Race Information
When: Saturday, April 24, 2010 – race start 8:00am
Where: Vulture’s Knob – Wooster, OH
Registration: Online by visiting www.xterratrailrun.com.
Entry Fees: $35 until 3/31 - $45 thereafter
Contact: More information can be found by visiting www.xterratrailrun.com or by contacting race director Vince Rucci at vince@wrtr.org.
2010 XTERRA Ohio Trail Run Series Schedule
4/24 - XTERRA Vulture’s Knob Trail Run – 15km – Wooster, OH
5/22 – XTERRA Hargus Lake Trail Run – 7km – Circleville, OH
6/26 – XTERRA Chapin Forest Trail Run – 8km – Kirtland, OH
7/10 – XTERRA Mohican Trail Run – 18km – Loudonville, OH
8/21 – XTERRA Oak Hill Trail Run – 8km – Boston Township, OH
For more information about the XTERRA Trail Run Series, visit www.xterratrailrun.com.
ABOUT XTERRA
The XTERRA Trail Run Series hosts races spanning the nation with events ranging from 5km to 42km. XTERRA also produces an off-road triathlon series in the U.S. and overseas. To learn more about the exciting and evolving world of multi-sport and trail racing, visit www.xterraplanet.com.
Friday, March 26, 2010
Monday, March 15, 2010
BBQ Chipotle Pork Crostini's
On February 19 2010 I was honored to help with a fundraising dinner at our Church. One of the favorite menu items was this BBQ Pork Crostini's. Enjoy!
Recipe By :Chef Bill Bailey
Serving Size : 20 Preparation Time :0:00
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
1 each pork tenderloin
2 ounces chipotle sauce
1 cup barbecue sauce
1 each onion -- Carmelized
1 ounce Canola oil
1 each French baguette slice
Heat a skillet on high heat. Sear the meat by adding the oil, then carefully add pork cooking on all sides until all sides are brown. pop into a pre-heated 350 degree oven and finish off the cooking precess for 20-30 minutes. Once internal temp is at 155 degrees, let the pork cool.
Slice the pork into very thin slices.
Mix the BBQ sauce and Chipotle sauce together
In a separate pan, saute and caramelize onions until they are golden brown.
Build by placing sliced pork on toasted baguette then add cameliized onions and little of the chipotle BBQ sauce
Source: http://www.playingwithknivesandfire.com/
Copyright: 2010
Start to Finish Time:1:00
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 2g Fat (45.3% calories
from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : This dish can be served hot or cold
NOTES : Chipotle sauce and BBQ sauce can be mix ahead of time.
Recipe By :Chef Bill Bailey
Serving Size : 20 Preparation Time :0:00
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
1 each pork tenderloin
2 ounces chipotle sauce
1 cup barbecue sauce
1 each onion -- Carmelized
1 ounce Canola oil
1 each French baguette slice
Heat a skillet on high heat. Sear the meat by adding the oil, then carefully add pork cooking on all sides until all sides are brown. pop into a pre-heated 350 degree oven and finish off the cooking precess for 20-30 minutes. Once internal temp is at 155 degrees, let the pork cool.
Slice the pork into very thin slices.
Mix the BBQ sauce and Chipotle sauce together
In a separate pan, saute and caramelize onions until they are golden brown.
Build by placing sliced pork on toasted baguette then add cameliized onions and little of the chipotle BBQ sauce
Source: http://www.playingwithknivesandfire.com/
Copyright: 2010
Start to Finish Time:1:00
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 2g Fat (45.3% calories
from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : This dish can be served hot or cold
NOTES : Chipotle sauce and BBQ sauce can be mix ahead of time.
TIME FLIES IN SLOW MOTION
I can’t believe my little princess is SEVEN! Where did the time go?
Sat afternoon, after Tori’s birthday party, I headed to Pine Hollow to retrace the FOOLS Run course. As I headed out I realized I didn’t really know the course or which way I should be going. So I just ran…I didn’t mind, I was finally on a trail, smiling, the music playing loud, and mud everywhere! I ended up with 11.46 miles. I wasn’t sure want I did wrong, it was all good it was getting late so I packed up my muddy shoes and headed home.
So are you a runner who’s trying to find time to fix a great meal while racking up the mileage? Dust of the slow cooker/crock pot. There’s nothing better than coming home from a training run to a hot cooked meal.
Slow cooker/crock pot cooking is quite simple. It’s all about planning. It can start in the morning or you can place all the ingredients in the pot and refrigerate overnight, then start the cooking in the morning. The recipes are endless.
• Place your favorite meat
• some veggies
• some potatoes, or beans or both in the pot
• Then add some water/stock
• seasonings or herbs
Then allow 4-12 hours of slow cooking. It’s that easy!
Here's a recipe for Beef Bourguignon
Ingredients
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth, can condensed2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced
Directions
1.Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
2.Add beef cubes to skillet and brown well. Remove meat and set aside.
3.Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
4.Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
5.Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.
Thursday, March 11, 2010
study says organic food is not healthier--is that really true?
By Nicci Micco, July 30, 2009 - 12:00pm
Is organic food more nutritious than food produced via conventional methods? As a nutrition editor, it’s my job to stay up on the studies that look at this very question. On July 29 researchers from the London School of Hygiene & Tropical Medicine reported that there was no nutritional difference between organic and conventionally produced foods. End of story? I don’t think so. Some studies show organics are more nutritious.
Consider these findings:
A 2008 review by the Organic Center of almost 100 studies on the nutritional quality of organic produce compared the effects conventional and organic farming methods have on specific nutrients. The report’s conclusion: “Yes, organic plant-based foods are, on average, more nutritious.”
In 2007 a study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent higher levels of some nutrients (including vitamin C, zinc and iron) than its conventional counterparts.
Additionally, a 2003 study in the Journal of Agricultural and Food Chemistry found that organically grown berries and corn contained 58 percent more polyphenols—antioxidants that help prevent cardiovascular disease—and up to 52 percent higher levels of vitamin C than those conventionally grown.
The jury is still out on whether organic food does or doesn’t contain more nutrients than conventionally produced foods. That said, there’s at least one more good argument for eating organic—fewer pesticides. While I’ve never been a purist about eating only organic, now that I’m a mom, there are some foods I feel more comfortable about buying organic. Apples are one of these foods. So are strawberries.
Find out which 10 other foods you should buy organic and which 15 are considered the least commonly contaminated.
Here’s why:
Apples and strawberries are on the Environmental Working Group’s (EWG) “Dirty Dozen” list of foods that have the highest pesticide residues. EWG, a nonprofit organization, identifies the types of fruits and vegetables that are most likely to have higher trace amounts of pesticides based on the results of tens of thousands of USDA and FDA tests for pesticides.
Long-term exposure to pesticides has been associated with cancer, infertility and neurologic conditions, such as Parkinson’s. (So buying organic can help protect farm workers who are repeatedly exposed to pesticides.)
Small doses of pesticides are far more dangerous to children (whose bodies are smaller and nervous systems are still developing) than to adults.
You can remove some pesticide residues with washing but pesticides can be absorbed into fruits and vegetables, and leave trace residues. Many of the pesticides stay in the peel, so discarding the skin can reduce residues significantly—by up to 98 percent, according to a 2008 Journal of Agricultural and Food Chemistry study. But ditch the peel and you lose out on a lot of fiber and many of the antioxidants.
Bottom line: I think that the most important thing you can do for your health is to eat lots fruits and vegetables—whether they’re organic or not, they’re full of helpful nutrients. I do think that if you’re shopping for a young child (like I am) buying some types of food organic makes good sense—from a pesticide perspective. And certainly buying organic is healthier for the environment because it mandates more sustainable farming practices and helps to reduce the amount of chemicals that leach into our soil and water.
TAGS: Nicci Micco, Savvy Moms, Eating green, Food & health news, Healthy kids, Nutrition
Nicci Micco is deputy editor of features and nutrition at EatingWell. She has a master's degree in nutrition and food sciences, with a focus in weight management. She's addicted to ice cream and pizza. But she also can’t imagine going a week without eating sweet potatoes, salad greens or kidney beans. Kale and beets also rank at the top of her favorite-foods list.
Is organic food more nutritious than food produced via conventional methods? As a nutrition editor, it’s my job to stay up on the studies that look at this very question. On July 29 researchers from the London School of Hygiene & Tropical Medicine reported that there was no nutritional difference between organic and conventionally produced foods. End of story? I don’t think so. Some studies show organics are more nutritious.
Consider these findings:
A 2008 review by the Organic Center of almost 100 studies on the nutritional quality of organic produce compared the effects conventional and organic farming methods have on specific nutrients. The report’s conclusion: “Yes, organic plant-based foods are, on average, more nutritious.”
In 2007 a study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent higher levels of some nutrients (including vitamin C, zinc and iron) than its conventional counterparts.
Additionally, a 2003 study in the Journal of Agricultural and Food Chemistry found that organically grown berries and corn contained 58 percent more polyphenols—antioxidants that help prevent cardiovascular disease—and up to 52 percent higher levels of vitamin C than those conventionally grown.
The jury is still out on whether organic food does or doesn’t contain more nutrients than conventionally produced foods. That said, there’s at least one more good argument for eating organic—fewer pesticides. While I’ve never been a purist about eating only organic, now that I’m a mom, there are some foods I feel more comfortable about buying organic. Apples are one of these foods. So are strawberries.
Find out which 10 other foods you should buy organic and which 15 are considered the least commonly contaminated.
Here’s why:
Apples and strawberries are on the Environmental Working Group’s (EWG) “Dirty Dozen” list of foods that have the highest pesticide residues. EWG, a nonprofit organization, identifies the types of fruits and vegetables that are most likely to have higher trace amounts of pesticides based on the results of tens of thousands of USDA and FDA tests for pesticides.
Long-term exposure to pesticides has been associated with cancer, infertility and neurologic conditions, such as Parkinson’s. (So buying organic can help protect farm workers who are repeatedly exposed to pesticides.)
Small doses of pesticides are far more dangerous to children (whose bodies are smaller and nervous systems are still developing) than to adults.
You can remove some pesticide residues with washing but pesticides can be absorbed into fruits and vegetables, and leave trace residues. Many of the pesticides stay in the peel, so discarding the skin can reduce residues significantly—by up to 98 percent, according to a 2008 Journal of Agricultural and Food Chemistry study. But ditch the peel and you lose out on a lot of fiber and many of the antioxidants.
Bottom line: I think that the most important thing you can do for your health is to eat lots fruits and vegetables—whether they’re organic or not, they’re full of helpful nutrients. I do think that if you’re shopping for a young child (like I am) buying some types of food organic makes good sense—from a pesticide perspective. And certainly buying organic is healthier for the environment because it mandates more sustainable farming practices and helps to reduce the amount of chemicals that leach into our soil and water.
TAGS: Nicci Micco, Savvy Moms, Eating green, Food & health news, Healthy kids, Nutrition
Nicci Micco is deputy editor of features and nutrition at EatingWell. She has a master's degree in nutrition and food sciences, with a focus in weight management. She's addicted to ice cream and pizza. But she also can’t imagine going a week without eating sweet potatoes, salad greens or kidney beans. Kale and beets also rank at the top of her favorite-foods list.
Tuesday, March 9, 2010
10 Portion Control Pointers
Written by Sarah Haan, Registered Dietitian
With portions ballooning to extreme sizes, it's sometimes tough to stick to what we know are proper serving sizes. Eating contests, "value" meals and bags that contain "30% more free" all contribute to our environment of excess. You've chosen to fight back and take control of your portions. Great! It's a key step to weight management and will make you feel powerful in your food choices. Use some of these methods to help control the crazy portions so you can reach your goals.
Click on the link and follow the slide show to find out more 10 Portion Control Pointers
With portions ballooning to extreme sizes, it's sometimes tough to stick to what we know are proper serving sizes. Eating contests, "value" meals and bags that contain "30% more free" all contribute to our environment of excess. You've chosen to fight back and take control of your portions. Great! It's a key step to weight management and will make you feel powerful in your food choices. Use some of these methods to help control the crazy portions so you can reach your goals.
Click on the link and follow the slide show to find out more 10 Portion Control Pointers
Monday, March 8, 2010
BILLS' BAD ASS 50K
Thanks to Mark Sheldon for writing the BILLS' BAD ASS 50K article for Ultra Running magazine. Pick up a March 2010 copy at Vertical Runner.
Friday, March 5, 2010
Thursday, March 4, 2010
Wednesday, March 3, 2010
Burning River 100 Mile Endurance Run | Willoughby Hills, Ohio | 2010 USATF 100 Mile National Championship
Burning River 100 Mile Endurance Run has a new website.
Burning River 100 Mile Endurance Run Willoughby Hills, Ohio 2010 USATF 100 Mile National Championship
Burning River 100 Mile Endurance Run Willoughby Hills, Ohio 2010 USATF 100 Mile National Championship
Chicken Puttanesca with Bowtie Pasta
I've add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional version.
8 ounces uncooked Bowtie pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups Muir Glen Organic tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Yield: 4 servings
CALORIES 530 (21% from fat); FAT 12.4g (sat 2.8g,mono 6.6g,poly 2g); IRON 4.2mg; CHOLESTEROL 104mg; CALCIUM 165mg; CARBOHYDRATE 55g; SODIUM 971mg; PROTEIN 51.8g; FIBER 2.1g
8 ounces uncooked Bowtie pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups Muir Glen Organic tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Yield: 4 servings
CALORIES 530 (21% from fat); FAT 12.4g (sat 2.8g,mono 6.6g,poly 2g); IRON 4.2mg; CHOLESTEROL 104mg; CALCIUM 165mg; CARBOHYDRATE 55g; SODIUM 971mg; PROTEIN 51.8g; FIBER 2.1g
Monday, March 1, 2010
What's up today bloggers!!!
My running has be a little more consistant, I plugged in 34 miles last week. I can't wait until all this snow melts. I NEED TRAILS!!!
My running plans this week is to run Tuesday, Wednesday, Thursday, and Friday. Sat & Sun I will be volunteering at the Green Jewel & the Shamrock.
Snow On The Beach
I haven’t posted a blog since running The Myrtle Beach Marathon, but if you follow me on Facebook you know already the Marathon was canceled because of less than 3” of snow. I wasn’t very happy…Driving 600 miles with the family & dog, paying $400 + on a hotel room, getting up at 4:30 am, gearing up to find out they canceled the race at 10:30pm the night before. Way to go Myrtle Beach…I’m not blaming the race director; it was all caused by city officials. I could go into their five paragraph reasons why…But I just question their reasons with all the high tech weather equipment available. They could have called it off days earlier or rescheduled it for a later time in the day.
OH NO CALL THE FOOD COPS!!
Who said you have to add mushrooms to Chicken Marsala and a classic lasagna HAS to be layered in the order of pasta sheet, sauce, meat, cheese AND It MUST contain Ricotta…OK the Ricotta Cheese is a must but the way you bring it together is another story. Take Louisiana Gumbo, Hungarian Goulash, San Francisco Seafood Cioppino, or Jamaican Jerk. They are all classic dishes with ingredients and techniques that MUST BE FOLLOWED!!! Who said you can’t make changes to the recipe to create your own version? The FOOD COPS? I roll my eyes when I’m cooking and someone says, “Hey you don’t add that ingredient!” “When my granny makes it she adds…” “You’re not making it right.” 'SAYS WHO THE FOOD COPS!!!' Let me do my magic, let me create. That’s what I do… I cook and create. This is what I teach to others… Cook, Create and Make it your own.
March Is Nutrition Month
What a great way to start living a healthy life style. Forget about your new year’s resolution. March should be the month to start a new life. Start in the produce section of your grocery store. Instead of zipping past all the fresh colorful goodies to get to the ice cream section, stop and spend some time here. The ice cream section can wait it's frozen. Find a fruit or veggie you haven’t tried before. Don’t buy a lot of it, start with a small amount take it home and prep/cook it that day. Don’t let it sit around. You’ll find that there are some foods out there you’ll enjoy.
What is ratatouille?
The word Ratatouille actually comes from the french term "touiller," which means to toss food.
Ratatouille originated in the area around present day Nice. It was originally a meal made by poor farmer's (in essence it started out life as a peasant dish), and was prepared in the summer with fresh summer vegetables.
The original and simplest form of Ratatouille used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onions, and garlic.
Today aubergine (eggplant) is usually added to the list of ingredients.
There are numerous version of Ratatouille and this site will show the the best of the worlds versions of it to try at home.
Think of ratatouille as is more of a concept dish than a specific recipe. Similar to American "stew", it can take on a number of forms and is open to interpretation and experimentation. Let your tastes and preferences inspire you to create your own signature version of ratatouille!
Recipe for a simple ratatouille
Ingredients:
• 1 medium sized onion, chopped
• 3 cloves garlic, minced
• 1 medium or large eggplant, diced
• 1 can stewed tomatoes
• 2 medium zucchini diced into large chunks
• add herbs as desired (try basil)
• olive oil (enough to sauté onion/garlic)
• salt and pepper to taste
Directions:
• Sauté the onion and garlic until tender
• Add eggplant and tomatoes, bring to simmer
• Simmer, covered for 15 minutes
• Add zucchini
• Simmer for 10-15 more minutes until vegetables are suitably soft
• Remove from heat
• Stir in the herbs, season to taste
Ratatouille as prepared here is also relatively low-fat. The only fat comes from the olive oil. Omitting the olive oil creates a fat free dish.
This dish is also fairly low-sodium. Since the dish features delicious, fresh vegetables, cutting own on salt can be easy. The only thing to watch out for is the canned tomatoes. Make sure that you are using tomatoes that do not have added sodium, or simply use fresh tomatoes.
My running plans this week is to run Tuesday, Wednesday, Thursday, and Friday. Sat & Sun I will be volunteering at the Green Jewel & the Shamrock.
Snow On The Beach
I haven’t posted a blog since running The Myrtle Beach Marathon, but if you follow me on Facebook you know already the Marathon was canceled because of less than 3” of snow. I wasn’t very happy…Driving 600 miles with the family & dog, paying $400 + on a hotel room, getting up at 4:30 am, gearing up to find out they canceled the race at 10:30pm the night before. Way to go Myrtle Beach…I’m not blaming the race director; it was all caused by city officials. I could go into their five paragraph reasons why…But I just question their reasons with all the high tech weather equipment available. They could have called it off days earlier or rescheduled it for a later time in the day.
Jen’s brother, Jason & I still geared up, tied our laces and headed out for 26.2 miles. We started from our hotel (our hotel sat at mile 17 of the course) and ran the course backwards. It was a wet road with snow on the grass, and sand. Temps were in the high 30’s. We joked about only seeing 3-4 other runners, but there ended up being over 200 runners running the course, according to Myrtle Beach Sun Newspaper. Jason & I ended up with 22.4 miles once we got back to the hotel. We were happy with 22 miles. We packed up the family, ate lunch then headed back to Ohio.
Let’s get this dang snow out of here! I’m ready to hit the trails!!! Wild Bill & I tried to run the Buckeye Trail last Friday and it wasn’t pretty. Pine Lane was knee high with snow in some sections, the snow was still falling and the windy was whipping up. It was back to the streets on Sat. I ran the Shamrock course with Bob and Cindy. We’ll Cindy was in race day mode and was way ahead of me. Bob was on her heels and I was chugging along in the back. OH NO CALL THE FOOD COPS!!
Who said you have to add mushrooms to Chicken Marsala and a classic lasagna HAS to be layered in the order of pasta sheet, sauce, meat, cheese AND It MUST contain Ricotta…OK the Ricotta Cheese is a must but the way you bring it together is another story. Take Louisiana Gumbo, Hungarian Goulash, San Francisco Seafood Cioppino, or Jamaican Jerk. They are all classic dishes with ingredients and techniques that MUST BE FOLLOWED!!! Who said you can’t make changes to the recipe to create your own version? The FOOD COPS? I roll my eyes when I’m cooking and someone says, “Hey you don’t add that ingredient!” “When my granny makes it she adds…” “You’re not making it right.” 'SAYS WHO THE FOOD COPS!!!' Let me do my magic, let me create. That’s what I do… I cook and create. This is what I teach to others… Cook, Create and Make it your own.
March Is Nutrition Month
What a great way to start living a healthy life style. Forget about your new year’s resolution. March should be the month to start a new life. Start in the produce section of your grocery store. Instead of zipping past all the fresh colorful goodies to get to the ice cream section, stop and spend some time here. The ice cream section can wait it's frozen. Find a fruit or veggie you haven’t tried before. Don’t buy a lot of it, start with a small amount take it home and prep/cook it that day. Don’t let it sit around. You’ll find that there are some foods out there you’ll enjoy.
What is ratatouille?
The word Ratatouille actually comes from the french term "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a meal made by poor farmer's (in essence it started out life as a peasant dish), and was prepared in the summer with fresh summer vegetables.
The original and simplest form of Ratatouille used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onions, and garlic.
Today aubergine (eggplant) is usually added to the list of ingredients.
There are numerous version of Ratatouille and this site will show the the best of the worlds versions of it to try at home.
Think of ratatouille as is more of a concept dish than a specific recipe. Similar to American "stew", it can take on a number of forms and is open to interpretation and experimentation. Let your tastes and preferences inspire you to create your own signature version of ratatouille!
Recipe for a simple ratatouille
Ingredients:
• 1 medium sized onion, chopped
• 3 cloves garlic, minced
• 1 medium or large eggplant, diced
• 1 can stewed tomatoes
• 2 medium zucchini diced into large chunks
• add herbs as desired (try basil)
• olive oil (enough to sauté onion/garlic)
• salt and pepper to taste
Directions:
• Sauté the onion and garlic until tender
• Add eggplant and tomatoes, bring to simmer
• Simmer, covered for 15 minutes
• Add zucchini
• Simmer for 10-15 more minutes until vegetables are suitably soft
• Remove from heat
• Stir in the herbs, season to taste
Ratatouille as prepared here is also relatively low-fat. The only fat comes from the olive oil. Omitting the olive oil creates a fat free dish.
This dish is also fairly low-sodium. Since the dish features delicious, fresh vegetables, cutting own on salt can be easy. The only thing to watch out for is the canned tomatoes. Make sure that you are using tomatoes that do not have added sodium, or simply use fresh tomatoes.
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