Recent Posts

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Running / Re: Saturday, July 21st
« Last post by Plugging Along on Today at 01:55:15 AM »
2 miles easy, 1 mile harder.
7 minute pace is getting routine.
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Running / Re: Friday, July 20th
« Last post by Plugging Along on Today at 12:26:51 AM »
3 miles easy
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Running / Re: Two days two American records
« Last post by Coyote Mas Loco on July 22, 2018, 04:07:57 PM »
Bowerman is the clean NIKE Track Club, right?

That's the conventional wisdom. I think they're clean. NOP has a sketchy past, at the least with gray area violations and those accusations that would not be in the black zone, but in 4 years nothing definitive has come out.
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Food / Re: How do you make zucchini?
« Last post by Natasha on July 22, 2018, 02:38:58 PM »
My mom used to make a squash casserole. It was basically a classic chicken and rice casserole (cream of mushroom soup!) but with squash in place of the chicken.

It was my favorite meal as a kid. :) I think I'd use arborio rice today and make more of a risotto, and skip the heavy blanket of melted cheddar on top. But back then I loved it.

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Running / Re: Sunday July 22, 2018
« Last post by Fast Eddie on July 22, 2018, 02:01:32 PM »
Worked and ran a friend's Pride Week run in London, Ontario.  Wake up call at 4:20am, since it's a 2 hour drive from Toronto.  Quick grab of a microwavable breakfast pastry and juice before heading out the door.  A coffee and washroom stop on the way.


Light to moderate rain showers all morning long.  Set up S/F arch, race clock, medal tent, and finishing chute pylons, then got changed for the race. No wearing a tutu for me today, they don't do well in the rain.  Cool temps at least, around 68F.  Flat course with double out & back sections.  49:00 chip time and seventh overall, but only 32 people in the 10K (5K race had 79 finishers).  Negative 2nd half split at 24 minutes.  Last 2Ks were my fastest. 
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Running / Re: Sunday July 22, 2018
« Last post by Richard21142 on July 22, 2018, 01:50:10 PM »
Weights plus recumbent bike
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Food / Re: Cauliflower rice techniques needed
« Last post by BonitaApplebum on July 22, 2018, 01:40:39 PM »
That looks delicious!!
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Running / Re: Two days two American records
« Last post by RandMart on July 22, 2018, 01:39:11 PM »
Bowerman is the clean NIKE Track Club, right?
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Food / Re: Cauliflower rice techniques needed
« Last post by DocBushwell on July 22, 2018, 12:54:08 PM »
More cauliflower "rice" success!

I bought a large head of cauliflower yesterday at the farmers' market with the intention of cutting it up raw and eating it with a yogurt dip for a mid-afternoon snack.  That didn't pan out, so this morning, I grated it using my food processor with the shredding disc turned to the medium grate-size.  I spread the shredded cauliflower out between 2 clean dish towels placed on a large plastic cutting board and put a couple of tile trivets on top to help press out any excess moisture.  That worked really nicely!  I made the following with the cauliflower rice:

Cauliflower Upma

Upma is often made for breakfast or snacks in South India.  Usually, its base is rava (semolina); I typically make it with broken wheat, but the cauliflower worked really nicely for this.  It's not the same as true upma with wheat, but it was pretty tasty!

1 to 2 T neutral oil (I used grapeseed oil)
1 tsp black mustard seeds
1 T skinless urad dal
1 to 2 dried red chilis
5 to 6 curry leaves (optional)
pinch of hing/asafoetida (optional)
Medium to large onion, finely chopped
1 carrot, diced
1 jalapeño, halved lengthwise then sliced crosswise.  Leave the seeds in if you want more heat.
1 ounce roasted cashews
Large head of cauliflower, grated and allowed to dry - about 5 to 6 cups
Salt and freshly ground black pepper to taste
About 1 to 2 T chopped cilantro

Heat oil over medium-low heat in a large skillet; add mustard seeds and cover the skillet while the seeds pop.  When the popping decreases, like 5 to 10 seconds between pops, add the urad dal, red chilis, curry leaves, and hing, sauteing until the urad dal is deep red-brown and the chilis have blackened.

Add the onion, carrot, jalapeño, and cashews, increase the heat to medium, and sauté until the onions are translucent and the carrot has softened a bit.  About 5 min.

Add the shredded cauliflower, stir to mix with the veggies and cashews, and cook over medium-low to medium heat for about 7 to 8 minutes, stirring frequently.

Remove from heat, add salt and pepper to taste, and mix in the fresh cilantro.

Here's what the finished product looks like - not at all mushy!

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Running / Sunday July 22, 2018
« Last post by kevin871 on July 22, 2018, 09:29:07 AM »
6.5 miles
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