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Wednesday, September 25, 2024
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It’s a double-bill!: Pad Thai and Green Mango Salad

Sam chops unidentified green veggies

Today’s post was co-written and co-created by Elbows and Sam, long-time friends and running buddies. Take it away, ladies!

So much yumminess on one plate!
So much yumminess on one plate!

The recipe sounds a bit complicated but it’s really just a series of separate steps, so you’re not trying to do a lot at once (you don’t have to worry about timing much, which I always find to be the tricky part).  Everything gets all heated together at the end so it doesn’t matter if things cool off along the way.

I bought the tamarind paste at an East Indian grocery store.  I’m not sure how accessible it is elsewhere.  Many recipes call for using a sort of block of tamarind that you have boil and such.  I have only tried the jarred kind but it was very simple and I was pleased with how it tasted.  The version of the chili sauce that most people will be familiar with in Canada is the big bottle with the rooster on it.

PAD THAI

  • 12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)

    Sam chops unidentified green veggies
    Sam chops unidentified green veggies
  • 4 tablespoons peanut oil (vegetable or canola oil would work as well)
  • 3 tablespoons tamarind paste (in a jar)
  • 1/2 cup light soy sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons Sriracha (Southeast Asian chile sauce)
  • 1 bunch green onions, chopped
  • 1 large onion, finely chopped
  • 1 (14- to 16-ounce) package firm tofu
  • 6 large eggs, beaten
  • 4 garlic cloves, finely chopped
  • 2 cups bean sprouts (1/4 pound)
  • 1/3 cup coarsely chopped peanuts
  • 1/3 cup fresh cilantro, chopped
  • 1 lime, cut into slices
  • 2 tablespoons lime juice
  • 1 tsp garlic powder
  • 18 uncooked shrimp
  • Cooking spray

Marinate shrimp in lime juice and garlic powder.

Combine taramind, soy sauce, brown sugar and Sriracha. Set aside.

Prepare noodles according to package directions, being careful not to overcook.  Rinse and set aside.

Rinse tofu, then cut into 1-inch cubes and pat very dry.

Brown tofu in 1 layer in a non-stick pan, gently turning occasionally, until golden, 5 to 8 minutes (oil or cooking spray can be used but is not necessary).  Remove from pan and set aside.

Spray the pan with non-stick cooking spray.  Add eggs and then cook, stirring gently with a spatula, until cooked through. Break into small chunks with spatula and transfer to a bowl.

Heat 2 tablespoons of peanut oil in the pan. Stir-fry scallions, garlic, and onion until softened, about 1 minute.

Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add the extra oil if required.  Add tofu, bean sprouts, and sauce, turning noodles over to absorb sauce evenly, about 2 minutes.  Add egg and shrimp.  Transfer to a large shallow serving dish or individual plates.

Mr. Elbows, hard at work
Mr. Elbows, hard at work

Sprinkle pad Thai with peanuts, cilantro, lime wedges, and Sriracha.

THAI GREEN MANGO SALAD

Salad

  • 2 firm unripe mangos, finely sliced or julienned
  • 1 cup of bean sprouts
  • 1 cup finely sliced red pepper
  • 2 green onions, finely sliced
  • handful of fresh cilantro, chopped
  • handful of fresh mint, chopped

Dressing

  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (or more soy sauce, for vegetarian option)
  • 1 teaspoon hot pepper flakes (adjust amount to taste)

Directions (super easy!)

1. Assemble salad ingredients in large bowl

2. Mix dressing ingredients in small bowl

3. Toss salad with dressing

4. Enjoy!

Bon appetit!
Bon appetit!

The girls didn’t mention what they were drinking in this photo. So I guess this is the part where I throw in my two cents and justify all those wine classes. Gewurtztraminer is the classic recommendation for Thai food. It’s a cool-climate white wine, usually with notes of lychees, passion fruit and roses. Canada does great Gewurtzs and so does Germany and the French region of Alsace. Viognier has a similar flavour profile, if you’re in the mood for something different. 
 
You could also go with an unoaked Chardonnay, a Riesling or a warm climate Sauvignon Blanc (i.e., one with citrus notes rather than grassy notes). When I was in Prince Edward County two weekends ago, I had some very nice unoaked Chardonnays with lovely tropical notes. And, of course, sparkling wine is the always a good fall-back. It really does go with most foods.

Mizuno Racing Team Member and Brand Ambassador Rachel Seaman sets new Canadian Record in 20KM RaceWalk event

RachelSeamanOn Sunday March 13th at the USA Masters RaceWalk Championships in Huntington Beach, California, Rachel Seaman broke the Canadian Record by 20 seconds in the 20KM RaceWalk event.  Rachel walked the 20Km course in a time of 1:34:30.  The previous record was held by Janice McCaffery from 2000 and it is almost a 3 minute PB!

Rachel is thrilled by the result. The race course was perfect, really fast and the weather couldn’t have been better, low 50s.

Rachel wears an assortment of Mizuno footwear depending on her training and racing needs including Wave Ronin 2 racing flats and Wave Inspire 6.  Currently, Rachel is testing the new women’s specific version of Wave Ronin 3 which launches this Spring 2011.

When you’ve got two right feet

I’ve started looking forward to my occasional trips to the gym to get in a run on the treadmill.

They’ve worked out well, at least when I’ve remembered to pack the right items into my backpack. One time, I forgot to bring a towel (It’s surprising how quickly you can air-dry if necessary). One time, I didn’t bring soap or shampoo.

And a few nights ago, I made a bigger mistake: I brought two right shoes.

Yes, instead of bringing a pair of running shoes, I brought the right shoe from two different pairs. I paid my $8 one-day gym fee, went into the locker room, unpacked my bag and discovered I had two right shoes.

I’ve been accused of having two left feet, but I’ve never had two right feet.

I went back to the counter and asked the attendant if I could run barefoot on the treadmill or the elliptical trainer. He said no. I explained my predicament. The only thing I could do, he said, was wear my outside shoes on the elliptical, as long as they were clean.

So I marched into the training room wearing a nice black running t-shirt, a fairly new pair of running shorts and my brown Merrell hiking shoes that serve as my everyday footwear.

I haven’t used an elliptical trainer in years, but I wasn’t going to run on the treadmill in anything but running shoes. So I signed up for Elliptical #2 and walked over feeling like the eyes of the gym were on me, the guy with the dusty brown shoes.

I started pushing up and down on the machine, feeling like something was completely wrong. Then I realized: I was on Stairmaster #2. I climbed down, found Elliptical #2 and walked toward it, feeling like the rest of the gym population thought I was on my first visit to an exercise facility.

I got in a light workout and slinked away quietly. I’ll have to add something to my checklist: bring one shoe per foot.

Advice on Avoiding Illness

I did it! 32k! It was long and it was hard but I took it really slow and made it all the way home. Sure, the rest of the day was a write off, but still! 10k to go!

The 30k mark is a big one, and one was hard fought for me. I plan on running another 32 (maybe 33)k next week before upping my kilometres again.

This month is kind of crazy for me. I have my final exams and then we are taking our kids to Disney World for a week mid-month. By the time we get home it will be very near the end of April and that means only a month to go until race day!

So, of course, this morning I woke up with a heavy chest and sore throat. I felt kind of chesty yesterday, but hoped that my run would clear it. I’m really tired today, and kind of achy in my head/throat/chest. Other than rest and lots of water and healthy food, what can I do to avoid getting sick? Aside from the million things I have on my plate right now and the fact that I don’t *actually* have time to be sick, I really really don’t want to come down with a bug that affects my runs right now. The past two times I’ve gotten sick, it’s turned into a chest infection and I’m desperate to not have that happen.

Any advice? I’ll try (just about) anything. Honey? Cold FX? Plain old vitamin C? Lots of extra naps (oh!! if I must!!)? How do you guys avoid colds?

An activity with benefits

Some of the Mud Creek Grillers

RunnerMakeover-hdr
“I don’t love to run”  I recently declared when I was being interviewed for a radio program as part of the Runner Makeover.  That probably wasn’t the declaration that iRun was looking for when it chose me.  But upon reflection, it is actually true and its actually kinda not true (there is an election on so perhaps I have been listening to too much spin talk).  What is important to understand is that I really love some things about running.  They are:

1. The feeling I get when I run first thing in the morning – I feel alive, awake and that I started my day out right.  I am a natural morning person, and the feeling of seeing the world while it is often fresh and uncluttered I am  infused with the optimism of a new day makes me really happy.  Now, its also true that when I am warm and toasty under the quilts I am not so in love with morning running, but I always am happy when I get back from it.

2. It is my refection time – Part of my personality is that I rarely stop and I do thinks quickly(thus all the typos in my blogs).  Its a strength but also a weakness, as a little reflection time helps to process information, develop new ideas or just let my mind rest.   During a run, I don’t get distracted by TV, the phone, the annoyances of the dishes not being done, my job, my family etc and the other things I really want to think about come to the fore.

3. The ease of it –  Almost all other activities involve gear, me driving somewhere or a team.  Running I can do on the spur of the moment, and really the only thing I need is a sports bra and my sneakers (and really the sneakers are more optional then the sports bra).

4. Getting to know a place – There is nothing like running to get to know a place.  As I have mentioned before, I  just started a new job.  By running in this area, I am getting to know the area better.  Today someone asked me where I ran, and I told them I ran on the great trail system located just up the road (which I found a few weeks ago).  They had been working there for years and did not know about it.  I love running when I am on vacation or in a new place.

5. Soccer –  I run so that I can do things I really love, like playing soccer with my team, the Mud Creek Grillers.  I like competition, I like the feeling on our team, I like the women, I like that some of them are younger then me and are juggling young children and still making the games, I like that some of them are older than me and still are amazing  players and athletes who want to win, I like the sportmanship that we practice as it helps us all create a more civil society.  I just really like playing soccer and I want to do it for a long time and I want to get better, so I run so I can continue to play soccer.  I love the heart of my team .  As an example, when one of them serious hurt her anke last night (maybe broke it) she was really upset that the other team scored as a result and that she was going to be sidelined for a while.  My team has moxy and it inspires me.

So when someone asks if you love running,  realize that you may not  love the act of running, but appreciate the side effects and the fringe benefits

Some of the Mud Creek Grillers

Goal pain

RunnerMakeover-hdr

Wanted to tell you about last nights’ run.  It was supposed to be a tempo pace workout. Since I run by feel without any techno gadgets, Tania explained how the target pace should feel, I was going to do 5 x 5 min runs around 5:25 / km pace. 

So, I have to learn the difference between “sprinting” and “tempo” pace….It turns out that I spent almost the entire 30 minutes that I ran running at almost sprinting to actually sprinting levels.

I only started to think about it when I realized that if Tania thought that I could maintain this pace for at least a half an hour, then I must be going too fast as I had to stop and suck air on at least 4 different occasions (with walking in between too).  I got so scared that I am actually not in very good shape as I was not able to keep up that pace that I thought was required (until I realized my mistake).  After the workout, I realized that I may have been running at or about the 5:25 tempo pace that Tania suggested, off and on during ALL of my runs by myself for the last month! 

 It was a hard lesson to learn.  I am glad that I did it if for no other reason that I can learn two things : 1) how to find my tempo and hold it for a long time and 2) gives me incentive to take my training even more seriously by reminding me that I have a big challenge ahead of me and that it will take a lot of work to get the result that I want to get.

Motivation: Lacking

I’ve been kind of feeling slumpish the past couple of weeks, running wise.

Life is busy and I’m getting to the point of the highest intensity in my training (one more month until tapering begins!) and ugh. What I wouldn’t do for a bike ride, you know?

(Except it’s still too cold for bike riding. And I haven’t gotten it out of the storage room yet.)

Anyway, it felt like every run I was dragging my heels to get going. My mom once told me that lacing up your shoes was the hardest step to take, and while that’s often very true, it wasn’t very encouraging to convince myself to lace up my sneakers only to drag my heavy tired legs along for 8k.

This happened to me last time I was training for a marathon, too. I got to the point where my legs were never not tired. I’m not sure that there’s really any way around it, I mean, I do strength training twice a week (once with a personal trainer) and run four times a week. I think it’s just some weeks your legs are heavy and tired and some weeks they’re not.

As far as my sore leg goes, I went out and bought myself one of those very strange foam rollers and now, every evening I do stuff like this.

I’ve actually been spending about 20 minutes stretching and rolling each evening. It’s oddly relaxing to contort your body over a piece of foam.

As far as muscles go, I’m pretty sure my leg is fine. I’ve laid off speed training for the past two weeks, but assuming my (second attempt at a) 32k tomorrow goes well, I’ll get back to it next week.

I need a motivational boost, guys. Tell me what you’ve been doing and what your goals are. Have you been enjoying spring weather or is it still cold? How are you spicing up your runs? Anything here, guys, anything will work.

Chai spice cake

As I blogged last week, Mr. and Dr. Elbows came to dinner last Friday and we had a North African feast. Dessert was chai spice cake. I just love chai-spiced food items. During my extensive research for this post (consulting Wikipedia), I found out that the word “chai” is the generic word for tea in most parts of South Asia. In North America, we tend to use the term to refer to masala chai, which is a blend of milk, tea, sweeteners and spices. Spices that go in to chai tea may include cardamom, cinnamon, ginger, cloves, peppercorn and fennel.

I found this recipe by Googling “chai spice cake”. Recipe and beautiful pictures can be found here. Here’s my best photographic efforts:

chai spice cake

Please note that this is not my cake. I had already taken several bites out of my slice before I remembered that I might want to photograph it for posterity. Elbows kindly delayed digging in to hers to allow me to snap some shorts of hers. A true friend!

Makes one 8-inch round cake, about 12 servings

 Ingredients:

  • 6 chai tea bags
  • ½ cup boiling water
  • 4 oz (8 tbsp, 1 stick) unsalted butter, softened
  • ½ cup granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • ¼ cup unflavored vegetable oil
  • 2 ½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 1 tsp ground cloves
  • ½ tsp freshly grated nutmeg
  • ¼ tsp salt
  • 1 cup buttermilk
  • 2 large egg whites, at room temperature
  • ½ tsp cream of tartar
  • Confectioners’ sugar for garnish

Preparation:

Center a rack in the oven and preheat it to 350 F.

Butter the inside of the cake pan, dust with flour. Place a circle of parchment paper into the bottom of the pan.

Place the tea bags in a medium bowl. Pour the boiling water over the tea bags and leave to steep for 5 minutes.

Remove the tea bags, squeezing them to release as much liquid as possible. Cool the tea in the refrigerator for 30 minutes.

 Put the butter in the large bowl. Using electric beaters beat the butter until fluffy, about 2 minutes. Gradually add ¼ cup granulated sugar and all brown sugar, cream together well. Add the oil and the cooled tea to the butter mixture and blend thoroughly. Scrape occasionally the sides of the bowl.

 Sift together the flour, spices, baking soda, and salt.

 Alternately add the dry ingredients with the buttermilk to the butter mixture in 4 stages, starting and ending with dry ingredients.

 Place the egg whites in the grease-free bowl of an electric mixer. Whip the egg whites on medium speed until frothy. Add the cream of tartar and whip until soft peaks form. Gradually, working on medium-high speed add the rest ¼ cup sugar, beating well after each addition. Whip until the whites hold glossy and firm, but not stiff, peaks.

Gently fold the whipped whites into the batter in 3 to 4 stages.

 Transfer the cake batter to the prepared pan. Using a rubber spatula even the top. Bake for 1hr 5 to 1hr 15 minutes, until a cake tester inserted in the center comes out clean. Remove the cake from the oven. Cool on a rack in the pan for 15 minutes, unmold the cake and cool completely on the rack. Lightly dust the top of the cake with confectioners’ sugar before serving.

Beverage pairings: Although I am usually a complete oenophile, I would not recommend wine for this dessert. Important wine rule: You never, ever want to drink wine with food that is sweeter than the wine because the combination will detract from both. For this dessert, I would recommend bourbon or even Grand Marnier if you feel like classing it up.

cake with bourbon

How the treadmill has made me more efficient

Until recently, I wasn’t a fan of running on a treadmill. I found it boring to be stuck in one place rather than on the move through my neighbourhood. The time passes so slowly that a 30-minute run felt like an hour.

But this winter my step-daughter started taking swimming lessons. Swimming is not a good spectator sport for parents. You don’t get to see much more than a head bobbing up and down in the water for 45 minutes. So I figured I would go down the hall and get in a run at the gym.

Surprisingly, I found it a welcome change from running outside. Part of the pleasure was running in shorts in January. But the televisions were also a welcome distraction (something that didn’t exist in the gym where I ran on a treadmill 10 years ago). The other benefit was that I was making use of a dead spot on my schedule. By running during the swimming lesson, I was opening up an hour earlier in my day when I would have been running.

I’ve started looking forward to swimming-lesson day.

Around the Bay 2011 video

If you enjoyed the 1980 Around the Bay video, you’ll LOVE this one!  Thanks to David Brooks of RoadRaceResults.com!

httpv://www.youtube.com/watch?v=-f1_2zlDK6s