Thursday, March 7, 2013

Three Things (Food things!!) Thursday



Miles yesterday: 6.51 miles, 56:54 minutes 15 minute warm up, 3 miles tempo, cool down
Miles in 2013: 199.47 miles


I expected yesterday's run to be more of a little recovery, relaxed, mid-distance run with the Gulf Coast Runners Wednesday night group. Instead I ended chasing the boys through 3 fast miles into a crazy headwind. Much tougher run than I expected, but definitely a good time. Actually makes me excited for the Run for the Music 10K coming up in April. Larry even said he would come out of temporary running retirement to run with (ok, ahead of) me.

Anyway, after my surprise tempo workout, I was starving. (I would have been starving even without the run...) I have been hungrier all week and lucky for me, I have had the time to cook up some pretty delicious dinners. Here they all are (and it is a tie between the salmon salad and the enchiladas for my favorite.... But the white bean patties are SO freaking good on a sandwich or burger bun...so maybe a 3-way tie.)

#1: White Bean Burgers These are seriously the easiest bean burgers I have ever made. I found the recipe here. Apparently it is inspired by a Martha Stewart recipe. Regardless, I was not a huge fan of the tomato sauce it was served with. Separately  phenomenal. Together, meh. But if you put the patty on a whole wheat burger bun with a little mayo, honey mustard, arugula, and tomato - Bam! My favorite sandwich of the week. 

2 15 oz cans cannellini beans
1/3 c fine yellow cornmeal
1 medium sized carrot, finely shredded
2 cloves garlic
1 tsp freshly chopped sage (I added more, depends on how much you like sage)
drizzle of olive oil

Drain beans and reserve liquid. Mash beans in large bowl and mix in the rest of the ingredients. If the mixture is too firm, add a couple tablespoons of reserved liquid. Form into patties and cook in nonstick skillet or griddle. Serve on bun with lettuce, tomato, and honey mustard.

This is the tomato sauce recipe that was with the bean burgers. I love the simple recipe, but like the burgers as burgers, not with the sauce.

1 pint cherry/grape tomatoes
1 tbs olive oil
salt and pepper to taste
1 tsp balsamic vinegar 

Toss tomatoes with olive oil, salt, and pepper. Roast tomatoes on cookie sheet at 400 degrees for about 25 minutes. Remove from oven and in a bowl, add vinegar and crush tomatoes. Easiest sauce of life. 

#2 Salmon Salad (I am not feeling creative with naming salads today) Get excited. This is the best salad I have made in months. In recent memory. In 2013, shall we say? So freaking good. Inspired by this recipe. Only way better. 



1 1lb salmon fillet
2 tbs grainy mustard
3 garlic gloves, minced
1 tbs extra virgin olive oil + a little extra
1/4 tsp salt
1 tsp fresh thyme leaves
1/2 -1 tsp fresh lemon juice
1/2-1 tsp molasses 
2-3 cups arugula
1/2 - 1 cup of cooked quinoa
1 can chickpeas
chili powder
garlic powder
1/4 c golden raisins
1/4 c feta or goat cheese, crumbled

Preheat over to 425 degrees. Drain and rinse chickpeas well. Dry off and place on lightly greased cookie tray. Sprinkle with chili powder, garlic powder, salt, and pepper. Toss to coat. Cook for 15 minutes. Remove from oven, toss, and cook for another 15-20 minutes. (These are incredible on their own as snacks.)

Reduce oven heat to 400 degrees. To make glaze for salmon and dressing, combine the mustard, garlic, salt, thyme, lemon juice, and molasses. Add salt and pepper if needed. Take about 2 tablespoons and use as a glaze on the salmon. Set aside the remaining amount. Cook salmon for approximately 10 minutes or until cooked through. 

Take remaining dressing and add a tablespoon of water to thin it out. In a large bowl combine arugula, quinoa, raisins, roasted chickpeas, and cheese. Toss with the dressing. Separate onto two dishes and top with salmon. (This is also awesome without salmon...)





I am getting all excited about that dinner just typing this. Guess what will be repeated for next week....

#3 Veggie Enchiladas:  I don't think I have made enchiladas since we have been married. But I do remember making them when Larry and I first lived together and I was trying to impress him with my amazing kitchen prowess. (After the first semi-inedible meal, the gig was up.) It has been far too long. I found this recipe randomly in the archives of How Sweet It Is. God, does she have some good vegetarian recipes. 





I followed her recipe exactly and they came out perfectly. We had leftovers, and lunch today was phenom as well. You can find the recipe here. (Yes, I am too lazy to write it out here.)



Looks like a hot mess, but you won't be disappointed. I promise.



Added bonus for Thursday: My favorite pink argyle ProCompression stockings are on sale



You can get 40% off all Marathon Socks and Sleeves and free shipping with code MARCH. Yay for shopping!!