My friend Anne tweeted about this recipe and included a picture so I bullied her asked her nicely if she could submit it to What’s Cookin’, iRunNation? This dish seems perfect for after a pre-supper run.
**If you’d like to see more of Anne’s yummy recipes, follow her on Twitter @eclectic_cook. If you’d like to know when a new recipe goes up on What’s Cookin’, iRunNation?, follow me @Shufflersunite. And if you’d like to earn my undying gratitude, as Anne has now done, submit your favourite recipe to the webeditor@irun.ca.**
Ingredients:
Filled pasta (I used PC brand pumpkin triangoli, but any filled pasta with a squash, mushroom or cheese filling would work well)
Butter (~1 tbsp per serving)
Mushrooms (2 large button mushrooms per serving)
Pine nuts (a small handful for 2 servings)
Fresh Basil (~2-3 leaves per serving)
Powdered sage (a sprinkling over it all, optional)
Salt, pepper to taste
Directions:
Boil the pasta according to directions on the package. As the water comes to a boil, prepare ingredients. While it cooks, make the sauce.
Slice the mushroms finely. Chop the pine nuts coarsely. Slice the basil into thin strips. In a frying pan on medium heat, cook the butter, mushrooms and pine nuts for about 2 minutes. Add the basil and sage and heat for another 30 seconds. Turn off the heat and toss with cooked pasta until evenly covered.
Note: The package of triangoli has directions for a similar sauce made with fresh sage, but since the only ingredient they listed that I had in stock was butter, I improvised. I’m sure similar nutty ingredients and spices would turn out pretty well.
Last night I ran the 15K at A Midsummer Night’s Run in Toronto. Like the name implies, it is an evening race, themed around A Midsummer Night’s Dream. Those who know me know that I don’t do well at evening running. Add to that the fact that [heat + humidity = my Kryptonite], I knew even as I signed my waiver back in March, I wasn’t doing this race for anything more than the fun of it. That being the case, I decided to try something new: running in a costume.
Now, I haven’t read A Midsummer Night’s Dream since high school, so I didn’t remember much about the story. I remembered that all of the mortal characters start out in love with the wrong people, and that unlike in Macbeth where everyone dies, everyone in this play ends up sleeping with everyone else (the subtle difference between Shakespeare’s tragedies and comedies). So upon reviewing some online notes on it, I determined there were a few choices: lords and ladies, fairies, or a donkey. I went with fairy – along with probably 95% of all of the costumed-runners – how creative.
I conscripted my mother with her sewing machine, and we armed ourselves with some old curtains, coat hangers, pantyhose, spray paint, and a few bits and bobs from the dollar store. I thought the result was pretty good, and as I added a few final touches (feathered eyelashes and a ton of glitter hairspray), I toyed with the idea that I might actually be a contender in the costume contest. Alas, it was not to be – there were so many great costumes!
As I was building my costume, I contemplated whether I would actually be able to run in it. I had horrifying visions of chafed armpits from the straps that held my wings. But in the end I decided to go for it, and it wasn’t nearly as difficult as I thought it would be. I tossed my headpiece off within 100m of the start – I knew it just wasn’t going to stay. I also lost my feathered eyelashes – the left came off before the first kilometre was over, the right lasted until I was doused with water by a volunteer around 12K. The rest, however, went very well. My biggest issue was continually bonking wings with my co-fairy, Tanya, and finding that my arms were very hot – old curtains may look light and airy, but they’re really not great technical gear. The best part: no wing-chafing!
A few notes on the event:
I loved it! The theme was threaded through the entire event with great attention to detail – from the ever-so-slightly edited quote from the play on the t-shirts, to the “Lords” and “Ladies” change tents, to the volunteer t-shirts that said “Mortal” instead of “Volunteer.” The atmosphere was light hearted, owing partially to all of the costumed folk milling around. At the end of the race, volunteers handed out prefilled stainless steel water bottles instead of plastic, and the medals were big and beautiful. Of course, the on-site BBQ by Dangerous Dan’s and beer garden by Steam Whistle were a nice touch.
The 15K course was almost completely flat, with a lovely view of the Toronto skyline at dusk. I wasn’t thrilled with the gravel portion of the trail, but it wasn’t for very long. It was really interesting to run as night was falling.
The whole day was very well organized. We parked at the recommended event parking lot for a $10 donation to Sick Kids, and didn’t have to wait for the shuttle bus at the beginning or the end. The volunteers – mostly youth – were positively fantastic; they were enthusiastic, friendly, and tireless.
Overall, I was very impressed. I highly recommend it if you are looking for a fun event, or if you want to torture yourself with an evening run in the heat.
This recipe was submitted by iRun reader Jen. She sent along a link to the original recipe and made the following suggestion:
This salad was very tasty, except that the bread was a bit soggy. I would suggest trying to cut the bread thickly and preferably use bread that isn’t very fresh so that it will be drier.
6 slices of Italian bread, cut into thickly
4 tablespoons extra virgin olive oil (I used garlic-infused oil)
2 tablespoons red wine vinegar
1 tablespoons drained and chopped capers
3 teaspoon Dijon mustard
¼ teaspoons dried oregano
Salt
Pepper
4 large ripe tomatoes, chopped
200 g mini fresh mozzarella balls, cut in half
1 can(s) white kidney beans, rinsed and drained
1 medium fennel bulb, cored, very thinly sliced, plus fronds for garnish
2 stalk celery, very thinly sliced
1/2 cup fresh basil leaves, torn
Directions
Preheat outdoor grill for direct grilling on medium.
Brush bread slices with 2 tablespoons oil. Grill 5 to 6 minutes or until dark golden brown, turning over once. Cool slightly; cut into 3/4-inch cubes.
In large bowl, whisk vinegar, capers, mustard, oregano, and 1/4 teaspoon each salt and freshly ground black pepper. Add remaining oil in slow, steady stream, whisking to blend.
To vinaigrette, add bread, tomatoes, mozzarella, beans, fennel, celery, basil, and 1/8 teaspoon each salt and pepper, tossing. Garnish with fennel fronds.
**Have you ever thought to yourself, “Gee, I’d really like to start a food blog but I don’t I’d have the time to update often and then I’d feel really guilty about that and then I wouldn’t update because of all the oppressive guilt about how long it had been since I last updated so I guess I’d better not start a food blog?” Liberate yourself from blog-related anxiety and take the plunge! Submit a recipe to What’s Cookin’, iRunNation? We accept any frequency of submission: daily, weekly, monthly or any time at all! It’s the power of collective blogging and it’s awesome.**
BackJoy is an orthotic seat that is easily transportable and simple to get accustomed to. I sit in front of the computer for most of my work day, and have found that BackJoy has made a big difference in improving my posture, back ache, and leg fatigue. When I first tried BackJoy, I instantly became aware of my posture, and how much I tend to slump in my chair as the day wears on. The device is comfortable, thin, and acts as a gentle reminder to sit ‘properly’.
I have especially noticed a difference in leg fatigue and back ache after hard training sessions or long runs. Not only have I been training for fall races, but I have been crossing that with triathlon training this summer. Before Backjoy, I had noticed that after these tough training sessions, not only do I have a backache, but my legs tend to feel cramped and restless. Sitting at my desk for most of the day after challenging training sessions just compounded the matter.
With BackJoy, I sit upright comfortably. It provides support to my lower back and I find that I no longer cross my legs (which has helped with the leg issues!)
I would recommend BackJoy to any runner that has a desk job, or finds themselves on the road for long durations. If I know I’m going to be in the car for more than an hour – I bring BackJoy! It has made such a difference, without being a large or awkward device.
By Autumn Gardner, iRun Gear Team Tester
For more information on BackJoy, please visit their website at www.backjoy.com
It’s been a scorcher of a summer here in Ottawa and, I’m told, in other parts of the country. As a result, Mr. Shuffler and I have been avoiding heat sources in the preparation of our meals (e.g., the stove, the oven). Fine for us but a bit more of a problem when you manage a blog with the word “cookin’ ” in the title. So I humbly beg your forgiveness as I present a meal that involves more assembly than actual cooking.
Mr. Shuffler and I eat salad rolls for dinner fairly often. They’re cheap, healthy, easy and they’re a great way to get rid of random veggies hanging around your crisper. The only essential ingredient are the rice wrappers, which are easy to find these days at superstore-type grocery establishment. Here are some thoughts about what to put in yours:
Fillings
So healthy! So tasty!
– protein source: cooked chicken, beef strips, shrimp, tofu
The other essential for salad rolls is a good dipping sauce. Mr. Shuffler likes to experiment with this but we tend to include at least one that is peanut-based. Here’s a recent success found at cooks.com.
Peanut sauce
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1-2 cloves garlic, minced or chopped
1/4 cup water
1 tablespoon brown sugar
In a non-stick pan, combine all ingredients, stirring constatntly over medium heat until peanut butter has melted. You can do this in the microwave too, for about 30-40 seconds.
Salad roll wrapping essentials
Assembly can be a bit tricky so here’s a short tutorial.
Step 1: Soak your rice wrapper in room temperature water for approximately 10-20 seconds until soft. We usually keep a bowl of water on the table so that each wrap can be customized.
Step 2: Lay your rice wrapper on your plate and add your toppings. I like to add the sauce with the fixings so it’s a self-contained unit but you could always roll it without and then dip later. It’s really a personal decision.
Peanut sauce is not photogenic
Step 3: Fold up the bottom of your rice wrapper. Then fold in both sides, trying to wrap the bundle as tightly as possible.
The other day, I was talking to a runner who had just signed up for his first race. One of the things he said was “…as long as I am not last…” – which I hear from a lot of runners when they are talking about racing or giving reasons why they don’t want to enter races.
While it’s true that I have never come last in a race, I do know a thing or two about the subject, having come 6th last and 4th last in two very small races, and 11th last in an extremely large one (seriously, they were taking the finish line down when I got there). And guess what? It’s no big deal.
First of all, the chances that you actually will be last are rather slim. Just like first, only one person can come last. The odds of it being you are therefore 1:however many people have entered. If you’re that concerned, check out the past results for races you’re considering to get an idea of where you might place. If it looks like you really could be last and you feel like that would be worse than that dream where you’re wandering the halls of your high school for hours before you realize you are stark naked, look for a bigger race.
If by some chance you do finish last in a race, the only person who cares is – you guessed it – you. Everyone still cheers; no one points and laughs. No one is going to look at you in the grocery store or at the next race and say “hey, aren’t you the schmuck who came last in that race?”
When you think about it, “last” is a relative term. You may be the final person to step over that particular finish line on that particular day. But you know what? In the absolute sense, you are so far from last it’s not even measurable. You are ahead of all of the people who had to drop out (I’ve done that too!), didn’t race that day, and the people who don’t race at all. The people who haven’t gotten off the couch yet? You’re way ahead of them – at least by weeks, but more likely months, years, or even a lifetime.
So lace up and give it a go – you might find it’s addictive! If that’s the case, you may never need to buy another t-shirt for yourself again!
Today’s recipe comes from my good friend Elbows. She originally got it here but made a few changes. She says:
This is an incredible, relatively healthy dessert! If you like the taste of fresh mint, I suggest chopping some finely and adding it to the yogurt.
1/2 cup balsamic vinegar
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon pepper
4 ripe red-skinned peaches, cut in half (try cutting and twisting the halves)
1 cup Greek yogurt (I used 0% fat and it was creamy enough)
2 tablespoons pure honey
1/4 cup shelled pistachios, toasted and coarsely chopped
Mint sprigs, for garnish
Directions
Prepare outdoor grill for direct grilling on medium.
Combine together vinegar, sugar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Pour into sauce pan. Heat to boiling on medium-high; reduce heat to medium and simmer 5 minutes or until reduced by half. Liquid will bubble. Continue stirring to avoid burning. Remove from heat and add peaches, stirring to coat.
Place peaches on hot grill, cut sides down, reserving vinegar mixture. Grill for 3 to 4 minutes, then brush peaches with remaining vinegar mixture. Turn heat to low and close barbeque lid. Continue cooking for 4 to 6 additional minutes or until peaches are lightly charred and a little soft.
Divide peaches among 4 shallow bowls and top with yogurt. Sprinkle with pistachios and drizzle with honey. Garnish with mint.
**Do you know a fantastic recipe for peaches? Do you have any suggestions for what I could do with all the basil taking over my balcony? Don’t be shy – send your recipes in to What’s Cookin’, iRunNation? E-mail us at webeditor@irun.ca or follow the links from the main page.**
The IAAF has announced that every athlete competing in the World Athletics Championships in Daegu, South Korea will have their blood tested in addition to the usual doping controls.
The testing will not only screen athletes before the Championships, but will also be used for further analysis afterwards. The analyses will cover three areas: to “fingerprint” athletes who do not currently have any records at the IAAF; to build on existing athlete profiles; and to help establish reference ranges for relevant biomarkers among elite male and female athletes.
This will be the first time that all athletes will be tested at the same time and under the same conditions.
So after my last speed training session with my husband, I was feeling disheartened. Maybe I wasn’t meant for speed training. Maybe I wasn’t meant to run a sub-two hour half. Maybe I was at my peak. I mean, it doesn’t feel like I couldn’t run faster except for when I tried to run faster! Frustrating!
The great thing about Steve is that he is a coach. As in, he can coach almost anyone in almost anything. He has this innate ability to speak to people in ways that they can hear. It’s possibly my favourite trait of his. Anyway, yesterday we headed to the track where he sprung a new work out on me. Instead of 200 metres and 400 metres, we started with 100 metres. He figured that telling me to run as fast as I could for a shorter distance was a better way to start. So I did. Four 100 metre intervals. As fast as I could.
Then we ran around the track (400 metres) once after were were done and my throat constricted and my lungs ripped out of my chest and my legs almost collapsed.
I felt absolutely horrible, dizzy and on the verge of vomiting after speed training. That is to say: this was the first time I did it right.
It hurt and it sucked and it was hard and my legs and butt are sore and tired today, but I did it and it was the first time I’ve ever done it that it hasn’t felt completely futile and gotten me down.
I think I’ll get in four more sessions before the Army Half, which is less than I had ideally planned, but hey, more than I’ve ever done before.
It’s like Henry Ford said, “Whether you think you can or you can’t – you’re right.”
This recipe is one of my all-time favourites. My father discovered it years ago and it was a staple at home. We even had a special casserole pan that was christened the “lentil/bean casserole” pan because that’s pretty much the only thing it gets used for. When I moved out, I too received a lentil/bean casserole pan. This recipe also prompted me to send a fan e-mail to Anne Lindsay, cookbook author extraordinaire. She actually wrote back and thanked me (I’ve still got the e-mail!). This recipe originally came from her book Lighthearted Everyday Cooking, which I highly recommend.
1 tbsp vegetable oil
1 large onion, chopped
2 stalks celery, sliced
1 can (19oz) kidney beans, drained and rinsed
1 can (19 oz) lentils, drained
1 can (19oz) tomatoes, drained
½ tsp dried rosemary or thyme
1 ½ cups shredded part-skim Cheddar-type or mozzarella cheese
In flameproof casserole, heat oil over medium heat; cook onion and celery until onion is softened.
Add beans, lentils, tomatoes, rosemary, and pepper to taste; stir and break up tomatoes with back of spoon. Bring to simmer. Sprinkle with cheese; broil until cheese melts.
This recipe was submitted by iRun reader Jen. She sent along a link to the 
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