Tasty Tuesday!

Herbed Polenta with Beans and Bok Choy

     I haven't written a "Tasty Tuesday" post in a while. That doesn't mean that I haven't been preparing a lot of food lately. I have a nice back log of posts that will be appearing shortly. I've been spending most of my time finishing up various projects and training for my second half-marathon which will be coming up this Sunday, May 6th. I'll keep you posted on the outcome but in the meantime, enjoy this recipe I found over at Fat Free Vegan!

• 1 cup of Polenta (corn grits)
• 1 small onion
• 3 cloves of garlic, minced
• 1 red bell pepper, chopped
• 8 ounces of mushrooms (your choice), sliced
• 1/4 cup of vegetable broth
• baby bok choy (about 3-4), sliced
• 1 can of cannelloni beans
• 1 teaspoon of basil
• salt and pepper to taste
• balsamic vinegar

1. Make the polenta according to the package directions. The usual ratio is 1 cup of polenta to 3 cups of water. While cooking the polenta, stir continuously until the water has evaporated and the mixture is thick. You may need to transfer the mixture to a baking sheet and place it under a broiler for a few minutes. Once the mixture is hardened, cut into cubes.
2. In a large skillet, saute the onions until soft. Add the garlic, bell pepper, mushrooms, and just a bit of salt and pepper. Cook over medium heat stirring occasionally to prevent burning. Add the vegetable broth, bok choy, beans, and basil. Stir to mix the ingredients and then cover. Cook until the bok choy is soft but still bright green. Season with salt and pepper.
3. Drizzle a little balsamic vinegar on the polenta cubes. Serve the vegetable mixture on top of the polenta.

Baby Bok Choy and polenta

Let those vegetables cook

Transfer the polenta to a baking sheet and place under a broiler

Take care of yourself and each other...

Red Shoe Shuffle 5K (UPDATE)

     The first Ronald McDonald House of Baltimore "Red Shoe Shuffle" was held yesterday morning and it was a great success. A total of $105,000 was raised by participants and sponsors. Can you believe that??? Incredible! It was a real honor to take part.

     The day started very early for me. I woke up at 5:30 after a terrible night's sleep and had a bit of orange juice, toast, and peanut butter. I've been training for a half-marathon, coming up May 6th, so I wasn't worried about the length of the day's race. I just planned to go out, do my best, and have a good time.

     I arrived very early to the event (perhaps too early) but I had to find parking, pick up my race packet, and warm up so I wanted to give myself enough time. In the race packet I received a great free race shirt made by Under Armour, some red shoe laces, a bracelet, and all kinds of coupons. The day started off a little overcast but quickly cleared up and became perfect running weather. As the race began I found myself close to the front and I tried to have a slightly faster pace than I use in my distance running. I have to admit that it was a great site to see so many people running through the streets of Baltimore and when we got the opportunity to run past Camden Yards it made the experience even better. Oh, and seeing the Raven's Cheerleaders cheering for us was a nice touch as well.

     Honestly, I began to hit the wall somewhere after the 2 mile mark. This was a true sign that I was running out of my comfort zone and I even thought about stopping and walking. But then I said, "Quiet brain or I'll stab you with a Q-tip!" And, I kept running.

     I came across the finish line at 25:27 which is about the same time as the first 5K I ever competed in. At least I'm maintaining. All in all I had a great time and it was such an honor to give money to a great cause. Volunteering or donating to charity can be such a valuable use of time or money and I recommend it to anyone, especially to those who feel too inwardly focused. Help others and you will help yourself. I promise.

I would like to give a special shout-out to my new shoes. Brooks PureFlow!

Take care of yourself and each other...

What's Brad Drinking Today?

     After a much needed break from a very stressful week I'm sitting on my front porch and having a Rogue Scotch Ale and I'm enjoying it in my Lexington Avenue Brewery glass. This is a great Scotch Ale but not my favorite. That title belongs to Dark Horse Brewing Company's Scotty Karate Scotch Ale. Sitting on my front porch, looking at my blooming Weeping Cherry Tree, and drinking a good beer...not a bad way to start a Friday evening.

Take care of yourself and each other...

Red Shoe Shuffle 5K

     I've signed up for another race this year, bringing the total to three. This is a charity 5K for the Ronald McDonald House of Baltimore and all proceeds will go to the house and the families that live there. I've volunteered at the Ronald McDonald house several times over the past couple of years and I can easily say that this is a very worthy cause.

     The course is a flat course that will circle Camden Yards here in Baltimore so it should be nice. The race is April 15th so this will be about 3 weeks before my half-marathon and it will fit nicely into my training schedule. There are still several spots available so if you are from the Baltimore area feel free to sign up at RedShoeShuffle.org!

Take care of yourself and each other...

Tasty Tuesday!

Sun Dried Tomato Soup with White Beans and Swiss Chard

     My soup intake this winter was far less than last year. I think that's because we didn't have much of a winter at all here in Maryland. There was little to no snow accumulation this winter which is quite the opposite from year's past. I must admit, I missed seeing snow. I always enjoyed watching the snow fall or going for the occasional hike but one thing I don't miss is the shoveling. Trying to dig my way out of my own house, clearing my drive way and the neighbor's, and clearing falling branches off my car got really old after a while. 

     This was probably the most unusual winter in recent memory. I didn't even make one dish featuring root vegetables for crying out loud! Anyway, here is one soup recipe that I came to enjoy over the past few months. Try it out. Enjoy!

• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon of red pepper flakes
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1/2 teaspoon of dried rosemary
• 2 cups of low sodium vegetable broth
• 2 15 ounce cans of diced tomatoes
• 1 15 ounce can of white beans or cannellini beans, drained
• 1/2 cup sun dried tomatoes in oil, plus 2 tablespoons of oil from the jar.
• 1/2 bunch of swiss chard.
• 1/2 teaspoon of thyme
• 1 cup of basil, torn or roughly chopped

1. Heal oil in a large saucepan over medium heat. Add the garlic and red pepper flakes. Cook for about a minute. Then add the onion, carrots, celery, rosemary, and cook until the onion are soft.
2. Add the 2 cups of broth, both cans of tomatoes, sun dried tomatoes, and 2 tablespoons of oil from jar. Season with salt and pepper and simmer for another 10 minutes or so.
3. Add the swiss chard and thyme and simmer for another few minutes or until chard has wilted. Remove from the heat and stir in basil.

This recipe was adapted from a recipe found in Vegetarian Times Magazine
http://www.vegetariantimes.com/recipes/11176 

Take care of yourself and each other...