Monday, March 18th, 2013

Good morning!  In last night's post, I promised I'd tell your more about my weekend.  I ended with the party + pizza 2am on Saturday night. 

Sunday morning we slept in - *shocker*  Brian suggested we trek up to 86th street to go to the Bagel Mill (awesome egg sandwiches) and take the dogs to Carl Shurz Park dog run.  I always check the weather before I go places because I don't mind really cold or rainy weather, I just like to dress appropriately and be prepared.  Well Sunday I did not.  It was freeeeeezing out.  We trekked the whole way up there, let the dogs play.  Then went to the Bagel Mill, where I became numbingly cold waiting outside with the dogs.  It was a bit painful - we suffered.  Then we made out way all the way back to 71st street where we devoured our egg sandwiches & warmed the cockles of our souls.  I made some of the vegetables in the bottom photo  - roasted cauliflower, brussels sprouts, and broccoli in coconut oil drizzled with tahini and shaken with salt, pepper, and smoked paprika.  Delicious. 

Then I went to the gym and ran 11 miles on a treadmill.  Brian played drums at home for a few hours.  This was the longest run I've ever done on a treadmill.  It was possible because the ACC men's Conference Championship was on ESPN and it was a GREAT game.  They were lighting it up from 3 (both teams) and there were something like 15 lead changes in the first half alone.  I did this cool treadmill workout where you make every mile faster than the one before, so by the last 5 miles I was below a 7 min mile pace.  I came home and immediately ate a huge, salty, buttery sweet potato and salad with feta & walnuts. 

Then we walked the dogs again and got stuff for dinner. 

I made a spicy tomato sauce with red pepper flakes, onions, garlic, bay leaves, crushed tomatoes, basil, oregano, and cumin.  We tossed it with whole wheat pasta, which I am coming around to, and parmesan.  Brian added homemade meatballs. We scarfed our pasta while watching the Walking Dead.  Which, as I said, is my favorite show. 

For this week, I made my first attempt at Chunky Tomato Soup.  (That's the top photo).  Jeez, I cooked a lot yesterday.  This is vegetarian recipe #8 (I think.

Vegetarian Recipe #8 - Winter Tomato Soup with Bulgur and Chickpeas:
1 28 oz can crushed tomatoes
2 small onions - diced
3-4 garlic cloves - minced
olive oil - enough to cook your onions and garlic
5 cups water
salt
pepper
1 14 oz can chickpeas
1/2 cup bulgur wheat

Sauté your onions and garlic in a soup pot in your olive oil.  Add the whole can of tomatoes (if you like smoother soup, you can process them in a food processor beforehand - I did not because I like it chunky).  Cook your tomatoes down for about 10 minutes.  Then add your bulgur wheat, water, and the chickpeas.  Taste the soup and add salt and pepper.  Bring to a boil then cook down for about 30-40 minutes.  The bulgur will puff up and become tender. 

This recipe is adapted from the New York Times Recipes for Health from Martha Rose Schulman.  (I added the chickpeas....because everything is better with chickpeas). 

Carpe diem,

J