Running On Sunshine

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Wait, what’s that thing in the sky? It couldn’t be the sun! Yes, that’s correct I ran in the sunshine, I left work today at 5:10 pm and had 30 glorious minutes of running before the sun went down. I forgot just how good it was. I covered 2.7 miles in 30 minutes (slow but steady). My pacing was even, my leg didn’t hurt, and I enjoyed every second. Unfortunately, or fortunately, depending how you look at it, daylight savings is this weekend so it will be brighter in the morning and darker earlier. Might help those early morning runs all the same.

 

After my run I came home and started cooking, Bruce and I had his family over for a dinner that was all about the comfort. I made these beauties from How Sweet It Is. I swapped regular soy milk for the normal milk and put some shredded cheddar on top. There is nothing like the smell of homemade bread, amazing.

 

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For the main event? Yankee Pot Roast Soup. This is a stick to your ribs total comfort food. Pour up a bowl and dip in the roll. You’ll be happy you did!

 

Yankee Pot Roast Soup (serves 8-12)

  • 3 – 4 lb roast cut into bite sized pieces
  • 5 large potatoes yellow fleshed cubed
  • 6 medium sized carrots sliced
  • 1 yellow onion sliced
  • 1 small turnip cubed
  • 2 boxes (900 ml)of beef broth
  • 1 beef bouillon cube
  • 1 package onion soup mix
  • 1 tbsp maggi liquid seasoning
  • 5 cups water (more if you need more liquid)
  • 8 oz tomato paste
  • Flour
  • Butter
  • Salt and pepper to taste

 

Melt 1 tbsp of butter on frying pan and add some of the onion. Toss meat in flour, salt, and pepper and fry until browned on the outside. Fry meat and onions in batches, adding butter as needed. Meanwhile bring the broth and water to boil in a large soup pot. Once all meat is browned add meat, onion, and rest of veggies to broth. Add in everything else and bring to a boil. Reduce heat and simmer on medium for 1 – 1.5 hours. Stir frequently to ensure it doesn’t stick to the bottom of the pot. Add water as needed and season with more salt and pepper to taste.

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While it was simmering I poured myself a glass of pinot grigio and relaxed after a long week! We finished off dinner with coffee and apple crumble from a local bakery.

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I am so happy it is the weekend. I have a long elliptical workout planned for tomorrow plus body pump and I have a bon fire party tomorrow night! Should be a fun weekend!

 

What’s your favourite comfort food?

Any exciting plans for the weekend?

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How Do You Solve A Problem Like Maria?

You make soup! Yesterday we had our first real brush with a hurricane this season. Hurricane Maria was category 1 when it made landfall off the southeast coast. Many of the schools and businesses closed around town but the brunt of Maria hit outside town. I worked all day but when I came home it was still blowing a gale and raining. A perfect stay home and ride out the weather kind of evening. I secretly love storm / snow days, though I prefer summer weather, occasionally there’s nothing like spending the day and night at home reading, watching movies, and cooking up something delicious. So even though it wasn’t a storm day for me technically…that’s exactly what I did. This is not your average chicken noodle soup, it has a spicy twist that takes this comfort food to a whole new & healthy level.

 

Chicken Noodle Soup (Serves 4 – 6)

  • 2 chicken breasts (boneless skinless)
  • 1 carton reduced sodium chicken broth
  • 1 carton reduced sodium beef broth
  • 2 cups chopped organic baby carrots
  • 1/2 yellow onion minced
  • 1 green pepper chopped small
  • 2 cloves garlic minced
  • 2 cups small whole wheat pasta
  • 1 bay leaf
  • Red pepper flakes to taste
  • Fresh black pepper to taste
  • 1 tbsp EVOO

 

I started with my chicken frozen wrapped it in tinfoil and baked it on 400 degrees. I did a couple extra breasts with it to have cooked chicken on hand when I need it. This is a great idea for the weeknight rush. While the chicken was cooking I heated the olive oil and then cooked the green pepper, garlic, and onion for 5 minutes. After which I added in the broth, carrot, bay leaf, red pepper flakes, and black pepper. I brought it to a boil then allowed it to simmer 25 minutes.

 

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After 25 minutes I added in  the small pasta (I used fusilli)  and chopped chicken. The chicken had cooked by this time if you include the time I spent chopping everything. Baking the chicken in this manner keeps it moist for the soup. Let the soup simmer another 15 minutes, remove the bay leaf, then serve!

 

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Do you love storm days? What’s your favourite comfort food?