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...

Training Season is Here!

     It's that time of year again! It's time to dust off your running shoes and hit the ground running...literally. I was lazy over the winter when it came to running. It's just too hard for me to find the motivation to run outside when I'd much rather be in a warm environment. I didn't slack off completely though. I was weight training in the gym 3-4 days a week so luckily I haven't felt too out of shape when I restarted my daily runs. 

     Over the next few months I'll be posting about my running progress and I will also keep you updated on the races I plan to run this year. I've already signed up for the Warrior Dash and the 2012 Lead Strong Half-Marathon will be held in May. Speaking of Lead Strong, guess who was chosen to be featured on this year's promotional flyer. Yours truly! I was really honored by this especially since the photo on the flyer was taken during last year's race and my first ever half-marathon. I'm really looking forward to a great year and I really hope to complete my first ever full length marathon by year's end. Until then....

Take care of yourself and each other...

     

Tasty Tuesday!

"Real Winner" Vegan Super Bowl Chili

     I have very few traditions in my life. I don't really celebrate the holidays, I don't go on family summer vacations to a house by the lake, and I never like discussing the topic of my arranged marriage with my closest confidant, Semmi, during our morning workout. Is that joke too inside? It's from the movie "Coming to America" if you didn't get it.

     Anyway, I have only but one real tradition, an annual Super Bowl Chili Cook Off. It's a tradition that I have kept alive for 5 or 6 years now and it's a great excuse to stuff your face while watching the Super Bowl, which I have never found that interesting.

     Unfortunately, I have yet to win a single chili cook off! I've been snubbed each year by voters with discriminating tastes. I felt that this was going to be my year. This was a new chili recipe and arguably my best. But, alas, that wasn't enough to sway voter opinion and I lost yet again. It's all politics I guess. The system is corrupt! I call Shenanigans! Sure, my chili didn't win the title of Best in Show this year but I'm pretty confident that I had the better chili. People like winners. AND THAT'S WHAT I AM, MAN. A WINNER!

     The recipe is as follows. Make it yourself. Let me know what you think. It's easy and super fast. You don't need to let the chili simmer all day nor do you need a slow cooker to make it. I hope you like it.

• 2 tablespoons of olive oil
• 2 medium onions, diced
• 5 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 28 ounce cans of beans, drained. I used pinto, pink, and black beans.
• 1 28 ounce can of diced tomatoes, including the liquid
• 1 16 ounce can of tomato sauce
• 1 7 ounce can of chipotle peppers in adobo, chopped. (or substitute 2 jalapenos, seeded and minced)
• 1 tablespoon of Mexican style chili power (but any chili powder will do)
• 1 tablespoon of unsweetened cocoa powder
• 2 teaspoons of dried oregano
• 2 teaspoons of cumin
• Salt and Pepper to taste.

1. Heat the oil in a large pot over medium heat. Add the onion and saute until translucent. Add the garlic and cook for an additional minute. Add the remaining ingredients and bring to a simmer, then cover, and simmer for 30 minutes. You may need to reduce the heat. Stir occasionally.
2. Adjust the seasonings to your preference.

This recipe was adapted from Vegan Holiday Kitchen by Nava Atlas

Take care of yourself and each other...