Monday, February 4th, 2013

Ok, folks.  I know.  This is a dog blog.  But I've been cooking lately - what can I say I've been inspired.  This recipe is not easy, but so, so worth it (especially if you really love garlic, which I do).  We didn't add the sharp Asiago because I forgot to get it at the store, but it would have made such a difference - the saltiness would have paired perfectly.  It was a perfect hearty winter night's meal.  The beans add so much heartiness that you really don't need as much pasta - which is a good thing - less carbs. 

By the way, let me go ahead and recommend both of the things I posted yesterday.  The soup may be the absolute most ridiculously wonderful thing I've ever made.  It's incredible.  And I KNOW soup.  Of all the things I make - I make SOUP.  Sarah tasted it tonight and what she said sounds kind of "foodie" but it's true - it's just got dimension.  A lot of dimension.  

Vegetarian Recipe #6 - Pasta & White Beans with Garlic Rosemary Olive Oil

2 smallish carrots or 1 big carrot - peeled and chopped big
1 celery stalk - chopped
6 cloves of garlic - leave em' whole
1 small onion - chopped
1/4 cup olive oil
3 cups water
3 tablespoons tomato paste
1/2 cup chopped flat leaf parsley
1 14oz can white beans - I used Navy beans
1 tablespoon finely minced rosemary
1lb pasta - your choice
pinch red pepper flakes
salt/pepper to taste

Combine the carrots, celery, onion, garlic, parsley, and red pepper flakes and pulse in the food processor until it's not quite pureed but finely chopped up. 

Add 1/4 cup olive oil into a large sauté pan or wok.  Heat up the oil then add your vegetables from the food processor.  Cook for about 8 minutes until some of the moisture has evaporated and the vegetables have taken some color.

Add the tomato paste and a cup of water and cook about 10 minutes until almost all of the water is absorbed.  Then add the can of beans (that had been drained and washed) and 1.5 cups of water.  Simmer about 15 minutes and add salt & pepper to taste. 

Just when the sauce is about done, take 1 cup and puree in the food processor - this thickens the sauce dramatically. 

Add your pasta (cooked al dente), and stir into your sauce.  Serve hot and garnish with a little of the minced rosemary and sharp asiago cheese. 

I adapted this recipe from the Wizard of Cooking Deb Perelman over at The Smitten Kitchen

You can check out her version of the recipe here:
http://smittenkitchen.com/blog/2013/01/pasta-and-white-beans-with-garlic-rosemary-oil/

Sunday, February 4th, 2013

Hello folks, it's been quite the weekend.  I worked a full 8 hours yesterday only to finish seeing that my massive experiment didn't work.  yaay.  So I felt depressed and went home to pizza and a movie with Brian.  We watched the Swedish version of "Girl with a Dragon Tattoo."  It was awesome.  This morning our friend Brendan came to see us and run the New York Road Runner's Gridiron Classic - a 4miler in Central Park.  It was race #1 of my 9+1 to the NYC Marathon commitment.  I saved a little Cocker Spaniel that ran into the race away from his owner and was headed out of the Park in a panic.  I still finished in 28:39 - booya. Then I cooked - to stave off feelings of dread for the tomorrow that is analyzing shit data and then showing it to my boss. 

Vegetarian Recipe #4 - Spiced Red Lentil & Tomato soup

2 carrots
3 celery stalks  
3 cloves garlic
2 small onions
1 bay leaf
11/4 teaspoon cumin
2 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon smoked spanish paprika
dash cayenne pepper
1.5 cups red lentils
salt & pepper
14 oz can diced tomato
5-6 cups vegetable broth

Sauté garlic & onion for about 5 minutes in olive oil.  Add celery & carrots (chopped), and cook an additional 3-4 minutes.  Add spices & bay leaf & stir.  Add the diced tomatoes + water, then the vegetable broth, then the lentils.  Bring to a boil then simmer 15 mins when the lentils will be tender & fluffy.  Red lentils break down and soften very quickly - the soup will be thick like a stew. 

*This is adapted from the lovely veggie lady at OhSheGlows.com

Here's my pictures:

Then I made another thing! 

Vegetarian recipe #5 - Sugar & Spice Candied Nuts

I'm not sure this is healthy or anything, but I never said it had to be.  I'm planning on putting these on some vanilla bean ice cream this evening.  They're f*cking really good.  'Scuse my French

1/3 cup dark brown sugar
2/3 cup granulated sugar
1 teaspoon salt
pinch cayenne pepper + pinch of smoked paprika
2 teaspoons cinnamon
1 teaspoon cloves
1 lb of walnuts, pecans, hazelnuts, or almonds (I used walnuts)
1 egg white
1 tablespoon water
dash of vanilla

Beat the egg white, water, and vanilla until it's frothy.  Coat your nuts evenly (hee hee), and then toss with the sugar and spice mixture until it's evenly coated.  Bake in the oven at 20 minutes or so at 300, tossing frequently. 

My picture doesn't do them justice but you can check out the recipe that I adapted from Deb Perelman at the Smitten Kitchen

Carpe diem,

J

Friday, February 1st, 2013

Good morning!  Well folks, we've made it to February.  I'm in the thick of lots of work & school stuff.  The ACE has officially started and I'm working on that every day.  I also have been going in late at night to work to do some things for experiments I have going.  Today (and tomorrow) :( will be busy days.  Sunday I'm running the NYRR Gridiron Classic as my first official race of the 9+1 series! 

I'm now in need of coffee....need...coffee..

Carpe diem,

J

Thursday, January 31st, 2013

Good morning, friends!  See, I told you I had pictures! 

Busy, busy day today.  Must go jump in the shower and get to work!!

Carpe diem,

J

Wednesday, January 30th, 2013

Alright friends, my iPhoto is malfunctioning.  It thinks it's importing photos, but really, it's not.  Therefore - you have no photo today.  I promise I have photos but you will not see them until tomorrow. 

I have a bit of a busy several days coming up.  I'm trying not to think about it too much and just take it one day at a time - one hour at a time.  You can only do your best, right?

The great thing about my life is that no matter how busy I am, I kind of lose all of that when I get to hang with my dogs and Brian.  Yesterday was a rough day at work coupled with 2 dog walks and  6.5 mile run.  Last night at around 9:15pm when I finally got to just chill with nothing more to do for the day, I just felt amazing. 

That's enough of that. 

Carpe diem,

J

Tuesday, January 29th, 2013

It wasn't for lack of trying, folks.  I tried my darndest to get you guys a cute photo of my wet, soggy puppies this morning.  They, on the other hand, were not having it. 

Have a wonderful, wonderful day.  

Carpe diem,

J

Monday, January 28th, 2013

Good morning!  A wonderful weekend, indeed.

On Friday I helped Sarah move into her new place down on 23'rd where she'll be staying close to NYU.  It was lots of fun and it snowed to boot!  We had dollar pizza in the winter wonderland after helping her unpack and set up her room.  Today is her first official day of school so I'm super  psyched to see how it goes.  It was also Sofie's 2nd birthday on Saturday - that's the picture of me and Sof above.  We got the dogs little dog dixie cups of peanut butter-honey froyo which they DEVOURED.  I know - I'm a crazy dog lady.  I get my dogs dog ice cream on their birthdays. 

I also have to give lab meeting today so I have to run and shower and get ready. 

Carpe diem!

J