Thai Mussels

Mussels look like a dish only seasoned chef’s can prepare, but really if you can boil water, you are already half way there.  What could be better than sitting at the kitchen table eating fresh steamed mussels and sopping up the flavorful broth with fresh toasted bread; and a nice glass of wine; that is exactly what my husband and I did this past Friday.  I wanted to do something other than the traditional white wine and butter sauce so I figured why not add an Asian flair. The sauce was bold and spicy, and the additional flavor the coconut milk and Thai curry paste gave allowed me to use less butter and make a bit healthier than normal. I will warn you though; it was full of garlic so it may not be the perfect recipe for a first date, or well any date prior to marriage.

10 cloves garlic

3 Tablespoons chopped ginger

2 shallots

1 leek

3 Tablespoons butter

3 Tablespoons Soy Sauce

¾ Cup White Wine

1 Cup Chicken Stock

1 1/4 Cup Lite Coconut Milk

1 Tsp Siracha (more if you like it extra spicy)

2lbs Mussels (rinse with cold water)

Toasted bread for dipping (I used roasted garlic sour dough)

Chop garlic, ginger, shallot and leek, sauté with butter, 3-5 minutes. Add white wine and cook for 1 minute. Add the remaining liquid and bring to a boil. Add mussels and cook 4-5 minutes, until mussels are open. (If any do not open discard as they are no good)

Consider pairing it with a nice greens salad with avocado, snow peas, and a peanut dressing!

Peanut Dressing

3 Tablespoons Peanut Butter

3 Tablespoons White Wine Vinegar

Juice of 1 Lime

1 Tablespoon brown Sugar

Whisk all ingredients together. Add additional vinegar or some vegetable oil if it needs to be thinned out.

Simply Grilled

The sun was shining and the temperatures were starting to warm up; it was finally starting to feel like spring in Cleveland. After a weekend away with good friends, celebrating a beautiful wedding, it was time to get back to life and get ready for the week. Nothing sounded better than a healthy meal on the grill and eating under the setting sun on the back deck. The farm stands are not yet open and our garden has just been planted so I was left going to the grocery store to see what I could find. Pork Chops were on sale and the zucchini looked good, so pork and grilled vegetable it was. Cous cous with tomatoes a feta, a staple in our house, was a no brainer. I wanted to simply grill the pork chops so I used some three pepper spice that I had in the cabinet. Feta and tomatoes give simple cous cous a little kick, without adding much fat and calories. Simply grilling vegetables with garlic and salt is a great way to add big flavor without all of the fat.

Simply Grilled Pork Chops

Bone in Pork Chops

Salt

Seasong (I used three pepper, but whatever is in the pantry with work)

Cook until meat is 145 degrees, let stand minimum 3 minutes

Cous Cous with Tomatoes and Feta

2 Chicken Bouillon Cubes

1 Box Cous Cous

2 Small/ 1 – 1½ large tomatoes

1 ½ cups crumbled feta

Boil bouillon cubes with 1 ¼ cups water, add cous cous and turn heat off, let stand 5 minutes.

Dice tomatoes and add to fluffed cous cous

Add feta cheese and stir

Simply Grilled Vegetables

Slice vegetatables of choice in thick chunks (I used Asparagus, Yellow Onion, red pepper, mushrooms and Zucchini)

Place foil on hot grill, spray with olive oil cooking spray and place vegetables on grill

Drizzle with olive oil and season with garlic powder and salt to taste

Cook until vegetables are tender and have grill marks

Enjoy!!

Marathon #2 Complete!

A week has passed since I completed the marathon and the soreness has finally gone away. I did not make the time I wanted of 3hrs and 40min, but I did finish in 3hrs and 49mins, setting a new PR. The day was cool and rainy, but about 18 thousand people still hit the pavement running the Marathon, Half Marathon, and 10K. One thing I will say about running races is that people are incredibly inspiring. From the man who was pushing his friend in a wheel chair (and still beat us), to all of those who have overcome some sort of obstacle, we are one on the road, running for the same and very different reasons. I am thankful every day that I have the ability to run, not only for my health, but also for the enjoyment and freedom it allows. As I crossed the finish line hand in hand with my husband and had a chance to reflect on the enormity of what we had accomplished, I could not help but smile through the pain and bask in the glory of being a part of a group of people, a bit crazy I may add, who can say they have accomplished such a fete.
After a nice hot shower, we celebrated with ice cold beers and massive grilled cheese sandwiches, along with a lot of laughter with family and good friends. It was then that I decided that the hours of training and pain were well worth such an accomplishment. I will do it again, but for the time being, I plan on running for fun, and cooking as much as possible!

Big Day Tomorrow!

Miles have been logged and the pavement has been pounded.  The cloths are set out, the Gu packs are packed and the only thing between me and completing my second marathon is oh about 16 hours, sweat, and a lot of pain. My goal, 3hrs and 40min, the Boston qualifying time. Whether or not I make the time, I do know one thing for sure; I will celebrate with a great meal and an ice cold beer. Good luck to all those running tomorrow, I will see you at the finish line! (And maybe in the beer tent)