Few Recipes to try

I found a few recipes I’d like to give a try. All of them are pre or post run foods. Here they are:

Bell Peppers Stuffed with Quinoa
1 cup uncooked quinoa, rinsed
1/2 tablespoon olive oil
1 onion, chopped
2 cups small mushrooms, sliced
1 cup carrots, chopped
1 red bell pepper, chopped
1/2 cup parsley, chopped
5 cups baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
Salt and pepper to taste
1 cup large roasted, salted cashews
6 bell peppers (red, orange, and yellow), tops removed and reserved, seeds and cores discarded

Directions Preheat the oven to 350° F. Cook the quinoa according to package directions. Set aside.

Heat 1/2 tablespoon of the oil in large skillet over medium heat. Add onions and cook about 10 minutes, until transparent. Add mushrooms and continue cooking another 4 to 5 minutes. When mushrooms are softened, add carrots and red bell peppers. Cook for a few minutes, then add parsley and spinach, mixing after each addition.

Let spinach wilt and then stir in cinnamon and cumin.

Add cooked quinoa and toss gently to combine. Season with salt and pepper. Remove from heat and stir in cashews. Divide quinoa mixture evenly between red and yellow bell peppers, gently packing it down and making sure to fully fill each pepper.

Top each with its reserved top and arrange peppers, upright, in a greased deep baking pan. Cover the pan, bake for 45 to 50 minutes. Peppers are done when there is just a slight give to the flesh. Serves six.

Found on Runner’s World.

BASQUE GRILLED VEGETABLE KABOBS WITH KEY LIME CHIMICHURRI

This energizing lunch will power you through an afternoon workout

Image by Joseph De Leo

PUBLISHED 09/10/2007 One of Cora’s simple tricks to add taste without calories is to use vinegars and citrus juices, as in these vegetable kabobs. “When you put a squeeze of citrus–lemon or lime–on anything, it just makes it pop,” she says.

3 bell peppers, all colors, cut into two-inch pieces
2 portobello mushrooms, cut into quarters
2 zucchini, cut into two-inch rounds
1 red onion, cut in two-inch pieces

Vegetable Rub
Salt and freshly ground black pepper
1/2 tablespoon chili powder
1 teaspoon sea salt
1 tablespoon dried orange rind

Basque-Style Green Sauce
6 garlic cloves, peeled and chopped
3 dried bay leaves
3 key limes (or 6 teaspoons bottled key-lime juice)
1 fresh poblano pepper, coarsely chopped with the seeds left in (optional)
1 fresh serrano chili, coarsely chopped with the seeds left in (optional)
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/2 cup finely chopped fresh basil
1/3 cup olive oil

Cover the veggies with the rub and let them rest in a baking dish or large bowl. Preheat the grill. Make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients in a blender along with just a teaspoon or so of vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Juice the key limes into the bowl. Whisk in the olive oil until well combined. Set aside. Skewer veggies and grill on all sides. Serve over a bed of steamed brown rice and drizzle sauce over the veggies.

Calories: 220
Fat: 11 g
Carbs: 29 g
Protein: 7 g

Found on Runner’s World.

CURRIED LENTILS WITH BUTTERNUT SQUASH

A satisfying night-before-the-race dinner that won’t slow you down

Image by Joseph De Leo

PUBLISHED 09/10/2007 “For such a homey, healthy dish, this dinner has a lot of pizzazz, thanks to the fresh ginger, curry, and chili powder,” says Cora. In Cora’s new cookbook, Cooking from the Hip, she focuses on fast, healthy recipes that are easy to prepare. Since you can cook the lentils and chunks of squash beforehand and keep them in the fridge overnight, the final prep time for this recipe is minimal. And Cora says you can peel the fresh gingerroot quickly by scraping it with a spoon.

Cora likes to serve this dinner with fresh mango chutney, a big bowl of brown rice, and an ice-cold beer. If you’re treating yourself to this dish the night before a race, you might want to make that a small glass of beer.

1 cup dry lentils
1 small butternut squash
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon grated gingerroot
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup shredded coconut (optional)

Spray a two-quart baking dish with cooking spray and set aside. Pour the lentils into a deep pot and cover with cold water. Bring the water to a boil, reduce the heat, and add raw chunks of the squash (go ahead and leave the skin on to add nutrients and texture to the dish). Simmer until the squash is soft (about one hour). Remove the pot from the heat, drain, and set aside. With tongs, pull out the chunks of squash and mash them roughly, skins and all, with a fork, ricer, or potato masher.

Preheat the oven to 400°F. In a large bowl, mix the drained cooked lentils and mashed squash with the olive oil and all the spices (including the salt and pepper). Spoon the mixture into the baking dish. At this point, you can cover the dish and refrigerate it for a few hours or even overnight. When you’re ready, bake until piping hot, which will be about 20 minutes if you’re putting it into the oven right after mixing it or 25 to 30 minutes if it’s been refrigerated. Serve warm, garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.

Calories: 530
Protein: 32 g
Carbs: 94 g
Fat: 8 g

Found on Runner’s World.

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