Friday, December 31, 2010

Tangerine-Habanero Mojo Sauce

My local Publix didn't have turkey cutlets but I think I would have preferred chicken cutlets anyway. I got lucky with ripe mangos AND ripe avocados at Publix yesterday so side dishes included mango salsa (jalapeno, red onion, cilantro, lime juice, tomatoes, mangos, salt) and guacomole (used half a habanero pepper, lime juice, salt, half a cup of chopped red onion). I could have stopped there but my big appetite led me to make basmati rice for a little extra carbs.

Don't be afraid of sliced garlic in the mojo sauce. The garlic was a lot milder after simmering with the tangerine and lime juice; same goes for the habanero pepper.

Tuesday, December 21, 2010

Various No Recipe Food Pics from this Past Week

Chicken Sausage and Peppers-over crusty bread or pasta

Everything But the Kitchen Sink, Veggie Soup

Veggie Calzones-egg wash makes them shiny brown

Black Olives, roasted reds, thinly sliced onion, garlic, spinach leaves, and lots of mozzarella, parm, and romano

Homemade Marinara is super simple-no need to buy jarred sauce!

Thursday, December 9, 2010

Ultra Eating

I need to mention that everything written in this post, is all about what works for me in regards to fueling and running ultra distances. Even though I have been running since 1994, I have only been running ultras since 2007. In fact to date, I have only done two events over 50 miles (Delano Park 12 Hour event- 70 miles and KEYS 100). So the reality is that I am still learning about myself and what works for me.

On Saturday, I am about to do something that I have never done before which is 1)going over 40 miles on trails, and 2)run a 100K which is 63 miles. Bartram 100K will have two aid stations on the 5.25 mile course, however, there are a few specific items that I will be bringing to this event outside of what will be offered.

It fascinates me to see what serious runners eat while running races. I've seen Sean Blanton (Crazy Sean) eat a huge piece of cheesecake out of a box at the beginning of Callaway Gardens marathon and Mike Melton grab two Crispy Creme donuts after the 5 mile mark at the Nashville 80K. On the other hand, I have seen others, I won't mention any names, who can't stomach anything hardly without nausea and vomiting.

In general,  I am a grazer while I'm running. I don't do well eating very much at one time and have found that if I overeat after the event, I can become slightly ill. As much as I enjoy the food provided post-race, I really need to hold back somewhat in order to not feel sick. I have given up asking Ami Roach if she would like something to eat after our events because she is unable to eat until later in the evening.

During an ultra distance event, I consume food at every aid station. Sometimes I find it difficult to eat in the heat, which I believe is common for a lot of runners. During KEYS100 and Hot to Trot 8 hr (in August), fresh fruit was the answer for me. My crew, Stacey and Whitney handed me oranges and strawberries and it hit the spot every time. They forced me to eat peanut butter and jelly sandwiches, too but the fruit was what truly made me happy. At Hot to Trot, the watermelon was the most delicious watermelon that I have ever tasted in my life. After every loop (little over a mile) I found myself reaching for the watermelon and it definitely helped keep me going.

Here is a more specific list of how I fuel in ultras and I'm still experimenting:

3)salt tabs
4)peanut butter and jelly sandwiches
5)potato chips or any chips that I see.
6)strawberries, watermelon, oranges (I stay away from apples, bananas, and grapes during the event)
7)anything with salt
8)Coke or Diet coke
9)maybe chocolate if it looks good at that moment
10) and of course, H20

Do's and Don'ts

1)I am careful to not drink too much gatorade.
2) I absolutely dislike Heed.
3)I will do Red Bull if I really need caffeine.
4)I avoid gels like the plague.
5) I only drink when I'm thirsty, based on how much I perspire.
6)I need to be careful to not forget to take salt tabs. I hate swallowing things so I will forget).
7)I can't eat anything with cheese in it. It will give me heartburn while running.

I added a few more items to try at Bartram 100K. I figure if they don't get eaten at the event, they will certainly be eaten at home.

The turkey jerky was already eaten by my son so maybe I will try it in my next ultra. 

Thursday, December 2, 2010

Roasted Tri-color peppers with Shrimp and Fettuccine

I do not feel as if a recipe should be posted unless I absolutely love it. In this case, my "experiment" was so-so for a lot of work. The flavors were too strong and overpowered the shrimp. The reality is that even the best chefs end up making bad food.

"Less is More" when it comes to cooking. This is why I really like Giada D'Laurentis. She is a perfect example of someone who can make the most flavorful well-balanced dish with little effort and few ingredients.

This dish has yellow, red, and orange roasted red peppers in it. I did not peel off the skin after I roasted them but normally do. If you have never roasted your own peppers, I highly recommend it. They taste a hundred times better than the jarred peppers and can last in the fridge for several days.

6 peppers (red, orange, yellow, or all three), cored and sliced in half
olive oil spray

Pre-heat oven to 375
After coring and slicing the peppers in half, flatten out on a sheet pan sprayed with olive oil. Feel free to use tin foil-it will make clean up a lot easier. Place them in the oven for about 20 minutes or until the skin is blackened/charred. Place the peppers in a covered container for about 20 minutes. I used to use plastic zip lock bags however, this is not a good idea. The plastic can melt. Then, remove the peppers and gently peel off the skin. The skin should peel off fairly easily.

Roasted peppers can be used on sandwiches, pastas, and salads. Once roasted, they are naturally sweet and delicious. I keep them in a jar in the fridge for several days.