tag:blogger.com,1999:blog-25168083168425740272024-02-19T01:41:07.758-08:00Running and RoastingI'm a Massachusetts transplant to the mountains of Colorado with a passion for putting miles behind me and great food in front of me. I firmly believe that there is nothing more satisfying than making something from scratch, from food to clothes, to stuff around the house my husband and I work hard to do it ourselves. I'll work to keep you posted on my latest and greatest culinary masterpieces as well as my training for various road races throughout the year. Enjoy! Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-2516808316842574027.post-17843972847595347322015-06-15T12:29:00.001-07:002015-06-18T12:53:17.742-07:00Standing Cedar Planter with Corrigated Steel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbi6KSrDNDoc2PV-HbZFGLn0zQSnSQDe_wx4Kwgc_tHxGVPMvk2G8myXmgOzWU25stlO8_oUV5WLGku3BQpZibMuP3cBuQpSY1z1Div85foJwL0jmtF-gdhy9pybtt8y10fvnqIN1e8iL/s1600/IMG_2845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbi6KSrDNDoc2PV-HbZFGLn0zQSnSQDe_wx4Kwgc_tHxGVPMvk2G8myXmgOzWU25stlO8_oUV5WLGku3BQpZibMuP3cBuQpSY1z1Div85foJwL0jmtF-gdhy9pybtt8y10fvnqIN1e8iL/s640/IMG_2845.JPG" width="640" /></a></div><br />After moving earlier this year Kim and I had been going back and forth over where to plant a garden at our new house. The problem was that there was literally nowhere in our new yard that seemed to get enough sun. We are living in a Duplex and our side of the duplex is shaded by the house or the many towering trees in/around the property. The only place we found that got a decent amount of sun was in the driveway in the back of the house. The other thing we ran into was that since we are renting we couldn't just go around pulling up grass and putting in a garden. The best solution we could come up with was to build a planter on legs that can support a garden. We could put it out on the driveway with no problem and the best part is that the next time we move we can take it with us! Problem solved, now all we had to do was build it.<br /><br />Here is how we did it, these instructions will build you one planter but you can (and probably will) end up building more once you finish the first one. <br /><br />First, here is a list of tools you will need:<br /><ul><li>Chop Saw/Miter Saw</li><li>Cordless Drill</li><li>Pocket hole Jig (I use one made by Kreg)</li><li>Staple Gun</li><li>Tin snips</li><li>utility knife or scissors</li><li>One or two clamps</li></ul>Next here is the shopping list, you can get everything you need at any big box home improvement store: <br /><ul><li>6 pcs 1x4x8 Cedar</li><li>1 pc scrap 2X4 about 6' long </li><li>1 sheet 8'X26" galvanized corrugated steel </li><li>1 roll landscape fabric</li><li>1 roll wire mesh (36" wide)</li><li>1 box 1 1/4" exterior screws</li><li>1 box 3/4" galvanized screws</li><li>Staples</li></ul>The total build time for an experienced woodworker will be about 3-4 hours. Probably double that if you are doing this for the first time, but it is a very simple project if you have the right tools. <br /><ul></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6_Xjk_F4mB2Mz78QVB4AL7S4Xzg4ml17x62pWnBy4-X1bXmo_-cXd_oZcVifEx5wt4OSlskYbVitfEjwgVOeiLETdvWP_Cz5nGMtK9UAfmFSn2LkJZsFYWiEapmb4IvhZa7EdP1Pl1pt/s1600/IMG_2781.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6_Xjk_F4mB2Mz78QVB4AL7S4Xzg4ml17x62pWnBy4-X1bXmo_-cXd_oZcVifEx5wt4OSlskYbVitfEjwgVOeiLETdvWP_Cz5nGMtK9UAfmFSn2LkJZsFYWiEapmb4IvhZa7EdP1Pl1pt/s320/IMG_2781.JPG" width="320" /></a>Step 1: Cut out all of your cedar pieces to build the frames. <br /><br />Cut list:<br /> 8x 32" -these will be your legs you should be able to cut 3 each out of your 8' pieces<br /> 4x24" -these will be your sides you should be able to cut all four out of the same 8' piece<br /> 4x41" - these will be the rails in the front and back<br /><br />Once you cut all of these pieces out you will be left with only one peice of 32" scrap (which you can use to make tomato stakes)<br /><br /><br /><br /><br /><br /> Step 2: Assemble the frames<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFrQT7tiHKwdC-nJss6qv0h6ypH53rXgrViItz7b24keQxCU9CdY0Na0J1j8HB9nQufaxZnaVJOMWVb7kNw10qbglJleS0_xbvLBRf-XJP22UKta5qXQV0puep1OZJgUVBi_28ZcqjV6d/s1600/IMG_2782.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFrQT7tiHKwdC-nJss6qv0h6ypH53rXgrViItz7b24keQxCU9CdY0Na0J1j8HB9nQufaxZnaVJOMWVb7kNw10qbglJleS0_xbvLBRf-XJP22UKta5qXQV0puep1OZJgUVBi_28ZcqjV6d/s320/IMG_2782.jpg" width="320" /></a>The way this is put together is essentially just building four frames which we then screw together. Each frame is made exactly the same so I will show one and then the other three are done the same way.<br /><br />First take all of your 24" long pieces and all of your 41" long pieces you will be pre-drilling all of these. It is easiest to set up an assembly line and to drill them all at the same time. <br /><br />Using your Pocket Hole Jig, set the pocket jig to the depth of your material and pre drill two holes on each end. I wanted to have a "rustic look" so I drilled my holes on the flatter side of the board, that way the rustic side will be facing out. <br /><br />Once all of the holes are drilled, clamp the rails to the one of the legs and run an 1 1/4" exterior screw into each hole to hold the frame together. The first rail will be held flush to the top of the leg and the second will be held 16" down from the top, this will give you your 16" depth for your soil. Attach your second leg to the other side the same way and repeat to build all four frames.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://www.blogger.com/blogger.g?blogID=2224594325732468426"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBM7pihK_iMB82dUHVvOfUiBLeFszalg36F4FFZxkWV9ESog6gjGTxq3hC5NFPuERsxjsmzpwTTrMXlcfWsDkjzyEQiG_3TfMTW3WRSOXWnp343BP8bh_ReVmEWxl9nb99toQYvGn1IcO/s1600/IMG_2785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBM7pihK_iMB82dUHVvOfUiBLeFszalg36F4FFZxkWV9ESog6gjGTxq3hC5NFPuERsxjsmzpwTTrMXlcfWsDkjzyEQiG_3TfMTW3WRSOXWnp343BP8bh_ReVmEWxl9nb99toQYvGn1IcO/s320/IMG_2785.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6W7QNmJ74Ctio4AnEob1qoNSZOAwBiI1cEL-nZ1nGDEMvzM2eMKY-quEO0xcjaIAhYaauHGLXau2PswhUrwNL2JVpf_2nyhMPE2_1NXfuRkE_GuYC01FIgru7DrDoFrEOAKrOY306UVC/s1600/IMG_2783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6W7QNmJ74Ctio4AnEob1qoNSZOAwBiI1cEL-nZ1nGDEMvzM2eMKY-quEO0xcjaIAhYaauHGLXau2PswhUrwNL2JVpf_2nyhMPE2_1NXfuRkE_GuYC01FIgru7DrDoFrEOAKrOY306UVC/s320/IMG_2783.jpg" width="240" /></a></div><br />When you are finished you will have four frames that look like this. Since you used a pocket hole jig all of your connections will be hidden on the inside of the planter so it will give a nice seamless look.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9u2KZztchCdWjNKsx-cYhucVwxWKPuMKBRoDCM9AKh2yExumRQjxlLqvweSZhH64gdXZ8vh0j5gBl8Yh9ECECBX_Q1OxzHUjg7-_KHiRBuuwWHf9p5qlpQM0UKpO1klH4Ent7l6JX94UO/s1600/IMG_2791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9u2KZztchCdWjNKsx-cYhucVwxWKPuMKBRoDCM9AKh2yExumRQjxlLqvweSZhH64gdXZ8vh0j5gBl8Yh9ECECBX_Q1OxzHUjg7-_KHiRBuuwWHf9p5qlpQM0UKpO1klH4Ent7l6JX94UO/s320/IMG_2791.JPG" width="320" /></a></div><br />Step 3: Assemble the planter.<br /><br />First you will need to drill some more pocket holes. Take the two smaller frames (the ones that will be the sides) and bring them back over to the bench. You will drill three pocket holes about equally spaced through the length of each leg for a total of 6 pocket holes in each leg. These will hold the two side frames to the front. When the holes are drilled it will look like this:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFIAF1PxQu0VFY7dnMF0DqEVQXivJTe5I2WRZYmCLAvr_DmOdUCUiZYwXJUV4zAR84rBbOtwFVlc0timev9z3oXE2M9msN4x6OAZjx02eCzp54VOy0cLE2lZ25O-IDcLv2u3ROkiYzE0u/s1600/IMG_2828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFIAF1PxQu0VFY7dnMF0DqEVQXivJTe5I2WRZYmCLAvr_DmOdUCUiZYwXJUV4zAR84rBbOtwFVlc0timev9z3oXE2M9msN4x6OAZjx02eCzp54VOy0cLE2lZ25O-IDcLv2u3ROkiYzE0u/s320/IMG_2828.jpg" width="240" /></a></div><br /><br />Once all of the holes are drilled you will need to clamp the side frames to the front frames. I found this to be much easier if I had a second set of hands. It is also much easier if you do this part with the frames flipped upside down. Once the frames are clamped together just simply run screws through the holes again just like when you were building the frames.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9spEPUDHsgxeCreyaODK9z8qU37ZaZcZfttP9wH1ZRhiYVtwcHCswiE3MF13sjV8N8xfKEbI5VxNCTmnRSlwKS8SsXdCy3PMd5_Qa5iAkbEPaUPG4WMei8WhO27b31udXgOcO40TN_Qhm/s1600/IMG_2827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9spEPUDHsgxeCreyaODK9z8qU37ZaZcZfttP9wH1ZRhiYVtwcHCswiE3MF13sjV8N8xfKEbI5VxNCTmnRSlwKS8SsXdCy3PMd5_Qa5iAkbEPaUPG4WMei8WhO27b31udXgOcO40TN_Qhm/s320/IMG_2827.jpg" width="240" /></a></div><br /><br /><br />Step 4: Adding supports:<br /><br />For my supports I am using two pieces of scrap 2X4, now I realize that this wood is not rot resistant, you can use cedar if you want to, or pressure treated wood but I wanted something that would hold a little better than cedar and I didn't want any pressure treated wood to leach into my food. I figure if it rots I will replace this piece ever couple of years.<br /><br />Simply cut two pieces to fit the short way across the planter, run your pocket hole jig one more time and screw the two supports to the bottom of the frame.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAenwTb-l5EcMkjeFmNILkPs_Pi4UkS7QEW-G0steAQeFblG5_zJGD26CRa8ejDUwQXwQjgMuEsygDoX4cfVmDNp4Kw3iIusm5vD6jgu85LSrj5TEkLzhC6SrRWs5Ku6jSTqjDAhqoYpAb/s1600/IMG_2830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAenwTb-l5EcMkjeFmNILkPs_Pi4UkS7QEW-G0steAQeFblG5_zJGD26CRa8ejDUwQXwQjgMuEsygDoX4cfVmDNp4Kw3iIusm5vD6jgu85LSrj5TEkLzhC6SrRWs5Ku6jSTqjDAhqoYpAb/s320/IMG_2830.jpg" width="240" /></a></div><br /><br />Step 5: Add the wire mesh:<br /><br />At this point you can unroll your wire mesh and cut to size using your tin snips to fit the bottom of the planter. You are going to want to leave approx 2-3" of extra material that you can roll up the sides of the walls to hold it in place. The easiest way to do this is to roll out the material on the top of the frame and then cut to size. Once you have it the right size do all of the bending to make a sort of "tub" with the wire mesh. Bending ahead of time will save you a lot of heartache. I also notched the corners so that they would make a nice corner. Here is how I did that:<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfH2_sBAzD9zqk3cFekgk4FCcYIzyULX8_m0mJWptCPXL6qVzbxwCkGkP2KnbwEB0lWfKHnh6XfQMdN5vyZ_tgWWQOEJ2YDQy6i3CNQNnY0TApAvDIG9FewlIBBElsqiS1W5QtjKNaQEs/s1600/IMG_2832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfH2_sBAzD9zqk3cFekgk4FCcYIzyULX8_m0mJWptCPXL6qVzbxwCkGkP2KnbwEB0lWfKHnh6XfQMdN5vyZ_tgWWQOEJ2YDQy6i3CNQNnY0TApAvDIG9FewlIBBElsqiS1W5QtjKNaQEs/s320/IMG_2832.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8NGkwaTJn2dX5BOM58swwcVnOxnm_N55i8zTulV1nGaSxNsQaYzmACeSGP5WviVTElcdxBsajKioGPSr7t1SFXoFitNSdt40lPjVFkUO18bz12JufXAb0m22VTeSomDf1ps6vhhI5poD/s1600/IMG_2833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8NGkwaTJn2dX5BOM58swwcVnOxnm_N55i8zTulV1nGaSxNsQaYzmACeSGP5WviVTElcdxBsajKioGPSr7t1SFXoFitNSdt40lPjVFkUO18bz12JufXAb0m22VTeSomDf1ps6vhhI5poD/s320/IMG_2833.jpg" width="240" /></a></div><br /><br /> Once in place use your galvanized screws to screw the mesh in place. I used approx 4-5 screws on each side and then also screwed it down to the supports in the middle.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFtsJ8bXnsecKS6dvAvFekCWNd5I6rLolOymlLV4lAe5EZo8Kd_1Ze3o9KSptR9Ungu4PgGhqcbB7tmYKN-A8jZRO6BC5KVshScn_jxMdaSd6W5jaKV0PNgrK0MS9ooffFRfX9I6DCyUQ/s1600/IMG_2834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFtsJ8bXnsecKS6dvAvFekCWNd5I6rLolOymlLV4lAe5EZo8Kd_1Ze3o9KSptR9Ungu4PgGhqcbB7tmYKN-A8jZRO6BC5KVshScn_jxMdaSd6W5jaKV0PNgrK0MS9ooffFRfX9I6DCyUQ/s320/IMG_2834.jpg" width="320" /></a></div><br />Step 6: Add the corrugated steel. <br /><br />Using your tin snips cut down the corrugated steel into four pieces. Simply measure the right distance to cover your holes for the length, and for the height cut the piece directly in half. This will give you 13" of material which will be just right.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxbzNElkAC4aJRvn1oHbMVtVg2syS0GcykdkVMLGCLDukW6uclRaZbwpxYwiRcvtRAIQ9WJSk-QbH1VzBSWx4u63i_okpKyOehULg0uv8jUFO0eenvINHaegVsdPSgMd_zHBbnXWeBIN6/s1600/IMG_2788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxbzNElkAC4aJRvn1oHbMVtVg2syS0GcykdkVMLGCLDukW6uclRaZbwpxYwiRcvtRAIQ9WJSk-QbH1VzBSWx4u63i_okpKyOehULg0uv8jUFO0eenvINHaegVsdPSgMd_zHBbnXWeBIN6/s320/IMG_2788.JPG" width="320" /></a></div><br /> There are probably better ways to cut this steel but I used my tin Snips. It will be easy to cut the pieces down to length but it is a pain to cut in the other direction. If your cuts are not pretty don't worry about it, all of the cut sides will be hidden under the dirt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfOlfof1y0lmFfsRJ-rfAOGlZOSQX8SS-hBeIbDYetMRzdowQcQ2dtYX7_9Mnc1PvhGK1iyIY4yK1p_AX1AjOiY8666D9kizDJxTfjKWJsrQZZoq4DITb8tiFT8JMxfeJMFiGlzCgP0fr/s1600/IMG_2790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfOlfof1y0lmFfsRJ-rfAOGlZOSQX8SS-hBeIbDYetMRzdowQcQ2dtYX7_9Mnc1PvhGK1iyIY4yK1p_AX1AjOiY8666D9kizDJxTfjKWJsrQZZoq4DITb8tiFT8JMxfeJMFiGlzCgP0fr/s320/IMG_2790.jpg" width="240" /></a></div><br /><br />Once cut to size, drop the steel in place. Use care the make sure it is put in so that it sits "flush" along the top end. This will give it a cleaner look. You will probably need to drill a pilot hole through the steel first and then run your galvanized screws in to hold it in place. I used two on each end and then another three or so down across the bottom of each piece.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hE4v1hVJNEVMNXhIBWPaZXUjl78E7I7YrQzDO9ZMuqXVg7WuW8oE2llTZwUM7QP14wZoc5Um17kASxCH_ORUIt-IZQSQ6xLufgdY3cANWAsKeZ34LbvaGF2sgYQGXC3i8U5PKQcMuY8X/s1600/IMG_2836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hE4v1hVJNEVMNXhIBWPaZXUjl78E7I7YrQzDO9ZMuqXVg7WuW8oE2llTZwUM7QP14wZoc5Um17kASxCH_ORUIt-IZQSQ6xLufgdY3cANWAsKeZ34LbvaGF2sgYQGXC3i8U5PKQcMuY8X/s320/IMG_2836.JPG" width="320" /></a></div><br /><br />Step 7: Add the landscape fabric.<br /><br />Once the wire mesh is in place roll out the landscape fabric and cut to size to fit the bottom of the planter. This fabric will ensure that your dirt stays in place but that water can drain. You are again going to want to leave 2-3" of extra fabric on each side to allow the fabric to ride up the sides. Attach the fabric using staples.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUjuhkh5Z2CtE1hAehhUldeog2BvLb0MH0smXZP2QDJqK49vlu6jY3-hai-hMdu8SJj22Al1ArpkLz8YOejKuTtCng43cmcxPTxPoNCbsximxRLfllvRSUoqIjx16Ms_6d9xb90J-qif5/s1600/IMG_2837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUjuhkh5Z2CtE1hAehhUldeog2BvLb0MH0smXZP2QDJqK49vlu6jY3-hai-hMdu8SJj22Al1ArpkLz8YOejKuTtCng43cmcxPTxPoNCbsximxRLfllvRSUoqIjx16Ms_6d9xb90J-qif5/s320/IMG_2837.jpg" width="240" /></a></div><br /><br />Step 8: Fill with dirt and Plant away!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYxUJtONovdvkdbx-6YryewowiQX-lpcgcY3wjGl8WBhmTTqqwiaXXKk2qOM9VZBUpP1brN6gdYHh_s3TrEKA44aavy6GLQscqxBbot4O4erV3jHM0sU7J2NaRYpK0H_qej3_wvl5-_38/s1600/IMG_2840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYxUJtONovdvkdbx-6YryewowiQX-lpcgcY3wjGl8WBhmTTqqwiaXXKk2qOM9VZBUpP1brN6gdYHh_s3TrEKA44aavy6GLQscqxBbot4O4erV3jHM0sU7J2NaRYpK0H_qej3_wvl5-_38/s320/IMG_2840.JPG" width="320" /></a></div><br /><br />Now, that wasn't so bad was it? The only problem with building these beauties is that once you build one you are going to want more... that might be why I ended up with the second one. Overall I am very happy with the result. I hope you have as much fun building these as I did. Enjoy!<br /><br /><br /><span id="goog_1021569451"></span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_1021569450"></span>Anonymoushttp://www.blogger.com/profile/06078384066114792401noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-41786195086994190222015-04-21T09:08:00.002-07:002015-04-21T09:08:29.908-07:00Meal Plan 4/18-4/24This is my last week before I start my new job. It's bitter sweet. On one hand, I'm really excited about my new job, it's all the best parts from my old job without the worst parts. But on the other, it's been really nice spending so much time with my Tiny Boy (who isn't so tiny anymore).<br />
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Change is always hard. At least there is always the constant of great food!<br />
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Here's my plan for this week:<br />
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<b>Saturday</b>: Roasted salmon, sweet potatoes and a veg<br />
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<b>Sunday</b>: Greek Meatloaves and salad<br />
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<b>Monday: </b>Grilled flank steak, veg and cheese scrolls (freezer)<br />
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<b>Tuesday:</b> Ricotta spinach pasta (Cooking light April 2012)<br />
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<b>Wednesday:</b> Pepperoni and veg pizza (using <a href="http://www.runningandroasting.blogspot.com/2013/02/pizza-night.html" target="_blank">this dough</a>)<br />
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<b>Thursday:</b> Hummus cheesesteak hoagies<br />
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<b>Friday:</b> Out<br />
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<b>For the Freezer</b>:<br />
Slow cooker pork tenderloin x 2<br />
Honey mustard chicken x 2<br />
Chicken parm x 2<br />
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After we went shopping our plans changed a little and we ended up going out to eat Saturday night so the salmon got pushed to Sunday night and I'm saving the Greek meatloaves for another time. As much as I love to stay with our meal plan sometimes you need to be flexible and adapt to life. Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-56567908011418884222015-04-15T04:45:00.000-07:002015-04-15T04:45:02.761-07:00Cooking Dried Beans in the Crockpot<div class="separator" style="clear: both; text-align: center;">
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This past year from my CSA (Community Shared Agriculture) I got a lot of dried, local, organic beans towards the end of the year. In theory, dried beans are great but only if you take the time to cook them. Cooking beans on the stove just takes so long especially when you take into account the overnight soak ahead of time. I knew there had to be an easier way which is why I was pumped to see a crockpot soup recipe that actually starts with dried beans.<br />
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This soup was great. The beans were cooked perfectly and the broth had a really nice thickness to it. Plus, it made the house smell amazing. Even though the weather is starting to warm up I think this soup will still have a place in our meal planning rotation<br />
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<b>Slow Cooker Tuscan White Bean Soup</b>, slightly adapted from Cooking Light, March 2015<br />
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<b>Ingredients</b><br />
6 cups unsalted/low sodium chicken stock (I used homemade)<br />
1 large chopped onion<br />
1 cup diced carrot<br />
1 cup diced celery<br />
2 minced cloves of garlic<br />
4 fresh thyme sprigs<br />
1 bay leaf (I left this out when we made it the first time and the soup was still yummy)<br />
12 ounces dried white beans (any bean would be great in this soup BUT kidney beans need to be boiled for 10 minutes before being used in a crockpot due to toxins)<br />
3 cups greens (I used baby spinach but chopped kale or swiss chard would be great too)<br />
2 T tomato paste <br />
1lb Italian sausage (I used sweet but any variety would be great)<br />
2 T fresh lemon juice (I totally forgot to add this at the end)<br />
Salt and pepper to taste <br />
Grated Parmesan cheese to serve<br />
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<tr><td class="tr-caption" style="text-align: center;">I swear it's tastier than this picture makes it seem!</td></tr>
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<b>Directions</b><br />
1.) Add the chicken stock through beans to the crockpot and cook on low for 8 hours. Throw out thyme stems and bay leaf.<br />
2.) Stir in greens, tomato paste, salt and pepper into soup.<br />
3.) Remove sausage from the casing and form into little meatballs (I made about 30). Add to the soup, cover and cook on high for 30 minutes until meat is cooked)<br />
4.) Stir in juice (if you don't forget) and serve with cheese on top.<br />
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Enjoy!<br />
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Do you use dried beans?Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-34283094148067813502015-04-15T04:43:00.002-07:002015-04-15T04:43:54.951-07:00How to: Grill a Whole Chicken with Indirect HeatI know I've mentioned it before but I love grilling. Growing up, my dad always had at least 1 grill and a couple (or more) smokers and we used them pretty regularly. I haven't bought a smoker (yet) so I have to make due with my grill. A few summers ago, I started cooking whole chickens on the grill using indirect heat and they are so yummy. They have a slightly smoky flavor to them even though they are not smoked. It's also really easy. Think of it as the crockpot of summer.<br />
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<b>How to: Grill a Whole Chicken with Indirect Heat</b><br />
1.) Bring your chicken (4-5lb) to room temperature by taking it out of the refrigerator for about 30 minutes. This will help the chicken cook evenly.<br />
2.) Each grill is different so get to know yours! While the chicken is warming up, turn on all the burners on your grill. You want it to get to be about 500F. I have three burners on the grill. <br />
3.) Dry your chicken well with paper towels (dry chicken=crispy, brown skin). Seasoning is really up to you. I've used a mixture of fresh or dried herbs mixed in butter under the skin; lemon zest with herbs and butter under the skin; or just salt and pepper on top of the bird. Try different things and see what your family likes.<br />
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4.) Line a 1/4 sheet pan with foil and fit a small rack or broiler grate on top of the pan. Although the foil is optional, it really helps with clean up.<br />
5.) Place your seasoned chicken on the rack and tuck it's wings behind it's body. This helps the wings not get dried out.<br />
6.) Turn off on of the burners on your grill. Put the chicken on this side. After about 45 minutes rotate the pan so the other breast is towards the heat.<br />
7.) After another 30-45 minutes, check your birds temperature. I take the chicken off the grill when a thermometer reads 165F. If you don't have a thermometer wiggle the legs, if they seem really loose your chicken is probably done. Another way to tell without a thermometer is to poke a small hole near where the leg joins the body, if the fluids are clear the chicken is probably done.<br />
8.) Carefully (it will be really hot) take your chicken off the grill and tent with foil for about 10 minutes. This helps the juices soak back into the chicken so it won't be dry.<br />
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9.) Slice up your chicken and enjoy!<br />
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Do you grill with indirect heat? Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-3227566069350858972015-04-10T04:14:00.002-07:002015-04-10T04:14:43.221-07:00Meal Planning 4/11-4/17Every week I sit down with a pad of paper and plan out our meals for the next week. I do this for a few reasons but the biggest being I don't like going to the grocery store mid week. I'm not sure why but after work, I want to go home. I don't want to make any stops. So for the most part, unless it's an emergency (like running out of coffee) I won't go to the store mid week and we'll just make due with what we have. This is why it's important to make a pretty detailed list before we go shopping. Sometimes I may stray a little if I see a good deal and want to stock up on something but for the most part I stick with my list.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQ3Sa6CFX-uGcb-1ev0zsfd-lUclLrGQBgTePV0gAIEZG0RX_qWhar2z1T21TODDIhApwuhmyJGacABibF0b8pn-285vkYtMRPJOHWH1rBXmR2wEWVioKFesF-Y-2e5j9tnycY79gA_9Z/s1600/IMG_0100.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQ3Sa6CFX-uGcb-1ev0zsfd-lUclLrGQBgTePV0gAIEZG0RX_qWhar2z1T21TODDIhApwuhmyJGacABibF0b8pn-285vkYtMRPJOHWH1rBXmR2wEWVioKFesF-Y-2e5j9tnycY79gA_9Z/s1600/IMG_0100.jpg" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXdyfTNsdIEPG6Fie2ddxnlC0E9kIandDoiZdCTmvCUVdhaMwT_yNl35Zvuf9LnSkAXmXrwJmNI5HUKzz5QF-QM7HIKetUow_fBElCKmp65kJrNWCJzmh7xs9YnFq2LTRC4FtNAx92w0k/s1600/IMG_0099.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXdyfTNsdIEPG6Fie2ddxnlC0E9kIandDoiZdCTmvCUVdhaMwT_yNl35Zvuf9LnSkAXmXrwJmNI5HUKzz5QF-QM7HIKetUow_fBElCKmp65kJrNWCJzmh7xs9YnFq2LTRC4FtNAx92w0k/s1600/IMG_0099.jpg" height="320" width="240" /></a><br />
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The first thing I think of before we go shopping is what do I already
have on hand. I don't like wasting food or accumulating too much in our
cabinets. Our new house has a lot less storage than our Colorado house
so space is at a premium. Also, Costco (where we buy most of our meat)
is further away than we are used to so we won't be going there weekly
but instead every 3 weeks or maybe monthly. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHGSskHs9ZS5Q8h8BnrY7_QxyljO7UgHWANmmWUK-CQPqJkmhhm5QvplQW0KgldAE5pOGzZpo24mjN_qvj-ANdgCcVTXN5-hl2kIz5lRP2HWyaVgL2isjmL__58N9b-O41ob6atqHZLxU/s1600/IMG_0098.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHGSskHs9ZS5Q8h8BnrY7_QxyljO7UgHWANmmWUK-CQPqJkmhhm5QvplQW0KgldAE5pOGzZpo24mjN_qvj-ANdgCcVTXN5-hl2kIz5lRP2HWyaVgL2isjmL__58N9b-O41ob6atqHZLxU/s1600/IMG_0098.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, it's that empty by the end of the week</td></tr>
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The second thing I think of is what do we have going on that week. Do either Brian or I have a work event? Are we going out to eat? Do we want to make anything extra for the freezer? Right now I am trying to bulk up our freezer with meals, sides, different breads and breakfast items to make my going back to work transition a little easier. Even though I have always worked since having Jacob, between changing jobs and moving I will have been home for almost 2 months when I start my new job. Plus my hours are different so I will be getting home later than we're used to. For the next few weeks I have a goal of making 5 extra freezer meals and some sides/bread each week.<br />
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The third thing I think of is the weather. Wait, what? How does the weather impact cooking? The big question here, can we grill? I love grilling so if the weather is going to be nice you bet our grill is going to be on. Pittsburgh weather has a lot of afternoon/evening showers right now so grilling is a little iffy.<br />
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Trying to think of what to eat week after week can get a little daunting. Sometimes I get in a rut and we seem to eat the same things week after week. I like to have some favorites in the rotation but I also like to try a few new things ever week too. When I make my list I look at my stash of Cooking Light magazines and the Foodgawker app.<br />
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So, what are we eating this week?<br />
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Saturday: Slow cooker Tuscan white bean soup (Cooking Light, March 2015)<br />
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Sunday: Grilled whole chicken, potatoes and a vegetable<br />
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Monday: Chili Mac (Cooking Light, March 2014) I plan on doubling this recipe to have a few freezer meals<br />
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Tuesday: Beef tacos, slaw and a vegetable (Cooking Light, March 2015)<br />
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Wednesday: Roast pork tenderloin, thyme biscuits and a vegetable (Cooking Light, April 2015)<br />
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Thursday: Mini Greek style meatloaves, quinoa and a vegetable (Cooking Light, May 2013)<br />
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Friday: Out to eat<br />
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Freezer Extras:<br />
Light Wheat Tortillas x 3<br />
English Muffins<br />
Crockpot Lime Pork<br />
Tuscan Bean Soup<br />
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Grocery List:<br />
2lb wheat pasta 2lb mushrooms 4 bell peppers freezer pans<br />
veg x 4 tomato sauce wheat flour cabbage<br />
cilantro carrots baby spinach oranges<br />
2lb sausage pork tenderloin bread flour mint<br />
yogurt feta lemons fruit<br />
milk 2.5lb pork butt x 2 4 limes honey<br />
eggs<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrm_wc8m6usNbh3Aq410sM_S2xJHFEJlh1ZVOzoDeSxDjp79PpAyTCdV77DVriVNZZO1YdJXJaoyvf1i7jGzMv-yheq9CZLGTd-4b_RJJ6veSkR9cxkL6XL7fPRmIa-D64-buULB_eMADT/s1600/IMG_2381.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrm_wc8m6usNbh3Aq410sM_S2xJHFEJlh1ZVOzoDeSxDjp79PpAyTCdV77DVriVNZZO1YdJXJaoyvf1i7jGzMv-yheq9CZLGTd-4b_RJJ6veSkR9cxkL6XL7fPRmIa-D64-buULB_eMADT/s1600/IMG_2381.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did you ever think blueberry pancakes could be so messy?</td></tr>
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Do you meal plan?Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-16581842270573798212015-04-06T13:53:00.003-07:002015-04-06T13:53:53.730-07:00Chicago Marathon RecapBack in October I traveled to Chicago with Jacob to run the Chicago marathon. Brian was supposed to come with us but had to work at the last minute so instead I had my first solo flight with a 9 month old baby.<br />
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After a very delayed flight, we finally got to Chicago around 12:30 in the morning. With an over exhausted baby in tow, we took a cab from the airport to our hotel to check in. Unfortunately, the crib I requested was not in the room so we had a wait a while longer before we could get to bed. Jacob was really great on the flight even though it took much longer than expected.<br />
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In the morning, we met my sister and her husband Jeff who had also traveled to run. We met up with their friend Susanna and hit up the expo.<br />
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It was crazy. This year, when we do Chicago (Brian wants to actually run it) I am going to go to the Expo on Friday instead of Saturday. There were just too many people. Everywhere. People. People. People. And to top it all off, the vendors were sold out of anything marathon related. No jackets, shirts, anything that said Chicago Marathon. I'm not usually a huge Expo person but this one was really overwhelming. After eating lunch in the food court it took us another 30 or so minutes to get out of the building. Seriously, it was so confusing. Once we were finally back at the hotel it was time for a much needed nap before dinner.<br />
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For dinner we went to a great Italian restaurant that wasn't too far from where we were staying. Then it was early to bed for the big day.<br />
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My sister had an Auntie-Jacob day while I was running. She was a little nervous because it had been a while since she had taken care of a baby for that long but they had fun in the end. <br />
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<tr><td class="tr-caption" style="text-align: center;">In the hotel lobby before walking to the start</td></tr>
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Unlike other marathons I've done, Chicago starts much later so you can actually sleep until a reasonable time in the morning. Jeff was in an earlier start than Susanna and I so we said our goodbyes then took off to our separate starts.<br />
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<tr><td class="tr-caption" style="text-align: center;">Waiting for the gun to go off</td></tr>
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Even though there were a ton of people on the course it never felt too crowded. I was always able to get to a port-a potty in a reasonable amount of time and there was never a wait at any of the water stations. When I run I don't tend to take in a lot of the scenes so I don't honestly remember that much about the course except that it was nice and flat. There were barely any hills, which was a nice surprise after training in Colorado. There were also some solid food options at the water stops like bananas and pretzels that I really liked. The biggest bummer for me about the race was that my Garmin watch was not keeping my pace properly. I'm not sure if it's because it's getting old or due to the tall building or lots of people but my miles were way off making my pace not reliable. Oh well. After having a less than stellar train up for this race then having to travel by myself I was just really proud to be out running 9 months after having a baby.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spotted by my Sister!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Time to run again</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Finishers!</td></tr>
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After the race we went back to Jeff's Aunt's house for Mexican food. It was the perfect ending to a great day. <br />
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<tr><td class="tr-caption" style="text-align: center;">Jacob ate all the food.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So shiny</td></tr>
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Although I didn't PR on this race I was really happy with how I did. I finished in 4:42:47.<br />
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Overall, I would highly recommend this marathon. The course was flat and the support (both nutrition and crowd) was amazing. I can't wait to go back this year.<br />
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Then all I had to do was fly back to Colorado with a lap monkey....<br />
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<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-70566820258009991132015-04-06T13:20:00.001-07:002015-04-06T13:20:11.464-07:00I'm back....<br />
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So
over the past yearish life has gotten crazy and I got lazy and stopped
blogging. In the middle of April we found out I was pregnant (yay!).<br />
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Then I stopped cooking anything fun or imaginative and we ate out too often. By the time I was finally feeling creative again we were in the middle of moving from our apartment into a bigger house to make room for our new addition.<br />
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Then I was pregnant for what seemed like forever until our tiny baby finally made his appearance right after the new year.<br />
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We've spent the last year and a half enjoying our baby and learning how to be a family of three (four if you count Latte the cat) and there wasn't much extra time left over at the end of the day.<br />
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Now we are living in Pittsburgh, Pennsylvania and I have a new job that will hopefully leave me with much more time at the end of the day as well as energy.<br />
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I've still been cooking up a storm and have a lot of new ideas for this blog. So hopefully, if any readers are still out there and are looking for fun, healthy, local recipes to create in the kitchen please stay tuned! Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-85733696496782053402013-04-15T05:00:00.001-07:002013-04-15T05:00:36.497-07:00Ironman DreamsWhen I was running my first marathon in St. Louis I passed a guy with an Ironman tattoo. <br />
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<tr><td class="tr-caption" style="text-align: center;">The guy on the left had the tattoo</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Every since then I've always wondered, could I do an Ironman one day? Yesterday, Brian and I got one step closer by purchasing road bikes.<br />
<br />
Adding triathlons to our life seems like a natural transition (I was even a competitive swimmer in the past). We've been talking about bikes for so long that we just decided to do it. After a few weeks of research, and swallowing the price tags (biking is way more expensive than running!), we came home yesterday with two shiny bikes.<br />
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I ended up with the <a href="http://www.specialized.com/us/en/bikes/road/ruby/rubysportcompact" target="_blank">Specialized Ruby</a> after riding a few bikes. I really did not think I would feel a difference while riding and was going to make my decision on price, but man was I wrong. Some bikes were just uncomfortable. Others felt to short lengthwise. This one was just right. Think Goldilocks and the Three Bears.<br />
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When we got home we of course had to go out on a ride. Although the ride was short (I was tired from multiple test drives and my 8 mile run yesterday) it felt good and I can't wait to get more comfortable and really learn how to road bike.<br />
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Unfortunately, it is going to snow tomorrow and Wednesday so our riding dreams will need to be postponed until there is nicer weather. Thanks Colorado for never ending winter.<br />
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Does anyone have any Ironman advice? I am really considering this for a goal in the next few years.<br />
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In other news, my brother in law Jeff is running the Boston Marathon today! Go Jeff Go!! I wish I was there to run with him but hey, maybe next year right?<br />
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Alright I need to start getting ready for work, so I'll leave you will a weekly meal plan.<br />
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<b>Sunday</b><br />
Melon Mojito Fish Tacos with grilled corn<br />
<b> </b><br />
<b>Monday</b><br />
Raspberry chipotle Pork with salad<br />
<b> </b><br />
<b>Tuesday</b><br />
Leftovers<br />
<b> </b><br />
<b>Wednesday</b><br />
Mexican casserole with Broccoli<br />
<b> </b><br />
<b>Thursday</b><br />
Leftovers<br />
<b> </b><br />
<b>Friday</b><br />
Date Night<br />
<b> </b><br />
<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-31604323876600717912013-04-12T07:07:00.000-07:002013-04-12T07:07:56.469-07:00Salsa Verde ChickenI didn't go for a run this morning. I just couldn't drag myself out of bed...now that I'm up though I wish I had gotten up earlier. Oh well. Maybe I will go for a run after work instead.<br />
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The idea of running after work is a good one but unfortunately rarely happens because after standing for most of the day the last thing I feel like doing is running when I get home. Typically, my pajamas are calling my name and I just want to relax.<br />
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At least it's Friday right?<br />
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The other night for dinner I made Salsa Verde Chicken with <a href="http://www.runningandroasting.blogspot.com/2013/04/cilantro-lime-quinoa.html" target="_blank">Cilantro Lime Quinoa</a>. Brian had rave reviews of the meal, saying it tasted (and smelled) like something he would order in a restaurant. The meal was also incredible easy.<br />
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<b>Ingredients</b><br />
- 1 lb chicken tenders (chicken breasts/thighs would work well too)<br />
- 1/4 teaspoon paprika<br />
- 1/2 teaspoon dried oregano<br />
- 1 yellow onion thinly sliced<br />
- 1 green bell pepper thinly sliced<br />
- 2 teaspoons vegetable oil<br />
- 16 ounces salsa verde made with tomatillos (I used the Target brand)<br />
- salt and pepper to taste<br />
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1.) Heat 1 teaspoon of oil over medium high heat in a large saute pan<br />
2.) Add the chicken, season with paprika, oregano, salt and pepper and then brown on both sides (about 3-4 minutes per side). The chicken does not need to be cooked through at this point because it will cook more later.<br />
3.) Remove the chicken from the pan, add the second teaspoon of oil and add the onions and peppers<br />
4.) Saute the onions and peppers until browned and softened<br />
5.) Add the chicken back in the pan and cover with the salsa<br />
6.) Reduce the heat to a simmer, partially cover and cook for 10 minutes<br />
7.) Serve with quinoa or rice and Enjoy!<br />
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<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com1tag:blogger.com,1999:blog-2516808316842574027.post-3837332122406056832013-04-11T05:53:00.000-07:002013-04-11T05:53:57.450-07:00Cilantro Lime QuinoaDoes this week seem to be flying by to anyone else? I can't believe it's already Thursday. Not that I'm complaining, we're only really 2 days away from the weekend!<br />
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The weather here has been very cold and snowy so far but supposedly is going to warm up today through the weekend. I'm hoping to do some outdoor running tomorrow and on Saturday. So far this week I have done a 4 mile run on Tuesday and then a sprint workout yesterday. The workout yesterday was made up of 7-400 meter runs at 9min/mile pace with a 0.2 mile walking interval in between.<br />
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Running this week has been great so far. I'm hoping to continue the trend with a 3 mile run tomorrow and then an 8 mile run this weekend.<br />
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When it comes to cooking, I'm all about taking something you know and modifying it slightly to make it new.<br />
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<b>Cilantro Lime Quinoa Ingredients</b><br />
- 1 recipe <a href="http://www.runningandroasting.blogspot.com/2013/03/how-to-cook-perfect-quinoa.html" target="_blank">Perfect Quinoa</a><b> </b><br />
- 1/3 cup chopped fresh cilantro<br />
- zest and juice of 1 lime<br />
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1.) Cook the quinoa according the the directions<br />
2.) Once the quinoa is cooked, stir in the the cilantro, zest, juice and season with salt and pepper<br />
3.) Enjoy!<br />
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We enjoyed this quinoa along side Salsa Verde Chicken (recipe to follow tomorrow) <br />
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<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com1tag:blogger.com,1999:blog-2516808316842574027.post-1785283259221901312013-04-10T06:36:00.000-07:002013-04-10T06:36:30.042-07:00Greek burgers and homemade Tzatziki sauceA few years ago, Brian and I were given a free grill. The grill is not the nicest but it has worked pretty well over the past few years. We've always said that once we settle down we will purchase a nice grill but now I'm not sure if we can wait that long.<br />
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The starter was out when we got the grill so we've been lighting it with a long lighter. Over the weekend we decided to go to Lowe's and pick up some new grates and starter to improve the grilling experience. When we were cleaning out the grill, we found some massive holes on the bottom of the grill as well as the elements that release the gas. No big deal we thought, at least it was clean now right?<br />
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Wrong. Now that the grill is clean it seems 75% of the gas comes out the holes in the back of the grill leaving just about no gas to heat the front. Bummer. I think the time has come to buy a new grill.<br />
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<b>Anyone have any suggestions?</b><br />
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For these burgers, I whipped up some <a href="http://www.runningandroasting.blogspot.com/2013/03/homemade-light-wheat-burger-buns.html" target="_blank">homemade light wheat burger buns</a><b> </b>and some tzatziki sauce.<br />
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<b> </b><br />
Tzatziki sauce is one of the few condiments that I actually like. It just tastes so fresh that I can never get enough!<br />
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<b>Ingredients for Tzatziki sauce</b><br />
- 1 cup low fat plain yogurt (do not use flavored)<br />
- 1 grated, peeled cucumber<br />
- 3-4 tablespoons fresh chopped mint<br />
- salt and pepper to taste<br />
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1.) Using paper towels or a kitchen towel, squeeze the cucumber to release the majority of the liquid. After squeezing you should have about 3/4 cup of grated cucumber.<br />
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2.) Mix the yogurt, cucumber and 3 tablespoons of mint. Taste for salt and pepper and then add more mint if you'd like.<br />
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3.) Keep in the refrigerator until you are ready to use and then enjoy!<b> </b> <br />
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<b>Ingredients for Greek Burgers</b><br />
- 1 lb ground beef (mine was 88/12)<br />
- 1 cup crumbled feta cheese<br />
- 1 package frozen spinach, defrosted and squeeze dry<br />
- 2 tablespoons fresh chopped mint<br />
- pepper to taste<br />
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1.) Mix all the ingredients together and then divide into 4-6 burger patties (depending on how big you like them)<br />
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2.) Grill over medium high heat until cooked to your liking!<br />
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3.) Toast the buns then top with tzatziki and enjoy!<br />
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<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com2tag:blogger.com,1999:blog-2516808316842574027.post-3817440900855485992013-04-09T05:54:00.000-07:002013-04-09T05:54:08.948-07:00Turmeric rice with shrimpRemember this weekend when I went running outside? Well this morning it decided to snow and be winter again.<br />
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Don't get me wrong, I love snow and winter but enough is enough! I even bought a new pair of flip flops over the weekend! Oh well, knowing Colorado it will probably be warm and sunny this weekend anyways.<br />
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The only good part about this snow is that Brian was supposed to stay at work last night and sleep outside and due to weather he came home instead. Hooray! <br />
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This meal came together pretty quickly (if you don't count the time it takes the rice to cook) and was super delicious. The leftovers were even more flavorful if you can believe it.<br />
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<b>Ingredients</b><br />
- 1 cup uncooked brown rice<br />
- 1 teaspoon turmeric powder<br />
- 1/2 cup frozen peas<br />
- 1/2 cup frozen edamame<br />
- 2 teaspoons fresh grated ginger<br />
- 8 ounces deveined and shelled shrimp<br />
- 2 teaspoons olive oil<br />
- salt and pepper to taste <br />
<br />
1.) Bring 2 cups of water to a boil in a small stock pot and add the rice, turmeric and ginger<br />
2.) Reduce the heat to a low simmer and cook with the lid on until tender and all the water is absorbed (adding the peas and edamame when the rice is about 5 minutes away from being cooked)<br />
3.) When the rice is almost done, heat the oil in a small saute pan then add the shrimp<br />
4.) Season the shrimp with salt and pepper and cook until pink and cooked through<br />
5.) Divide the rice into bowls, top with the shrimp and enjoy!<br />
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<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-31739073253601723692013-04-08T04:49:00.000-07:002013-04-08T04:49:39.942-07:00Chicken Ziti BroccoliWhenever we go out for Italian food, I can pretty much guess what Brian is going to order. Chicken Parmesan or Chicken Ziti Broccoli. Occasionally he surprises me and orders something different but if either of those meals are on the menu it's almost a sure bet.<br />
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We didn't feel like going to the grocery store on Saturday morning like we usually do, so I was looking in the refrigerator/freezer/pantry to see what we could make up. When I mentioned that we had broccoli in the refrigerator and chicken in the freezer Brian requested some chicken ziti broccoli.<br />
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This recipe came together very quickly and was super delicious. This will definitely be making more appearances in our weekly menus.<br />
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<b>Ingdients</b><br />
<br />
- 1 lb chicken breasts<br />
- zest and juice of 1 lemon<br />
- 1 lb pasta (shape of choice)<br />
- 1 head of broccoli chopped in florets<br />
- 1 1/2 cups milk (I had whole on hand but any should work)<br />
- 4 ounces reduced fat cream cheese at room temperature<br />
- 1/2 grated parmesan cheese<br />
- salt and pepper to taste<br />
<br />
1.) Salt and pepper the chicken and then rub in about half of the lemon zest. Grill the chicken until cooked through then slice thinly<br />
2.) Cook the pasta according to the package directions adding the broccoli in the last 2 minutes of cooking time, save about 1 cup of cooking liquid before draining<br />
3.) After the pasta is cooked, use the same pot to heat the pasta water, milk, cream cheese and parmesan, whisking to combine<br />
4.) Simmer the sauce until bubbly and slightly thickened then stir in the remaining zest, lemon juice, salt and pepper to taste<br />
5.) In a large bowl, mix together all the ingredients and enjoy!<br />
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Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-50731743280002631782013-04-06T07:25:00.000-07:002013-04-06T07:25:13.393-07:00Vanilla Pastry Cream and a meal plan<div style="text-align: center;">
<b>Happy weekend! </b></div>
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This morning when I woke up, Brian asked what time I had to be at work. I had to remind him that it was the weekend! No work today!</div>
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This morning I'm going on a 7 mile run and then out to do some errands. We're trying to keep it low key this weekend and try to really relax.</div>
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Earlier in the week I posted about the <a href="http://www.runningandroasting.blogspot.com/2013/04/perfect-tart-shell-and-great-5k-for.html">Perfect Tart Shell</a>. Did you see that yummy creamy filling? It's a great vanilla pastry cream. Pastry cream is very versatile. Ever wonder what's inside an eclair? Pastry Cream. How about Boston cream donuts? Pastry Cream. Hmmm, fruit tarts? Pastry cream.</div>
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This is my go to filling for a vanilla creamy center. </div>
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<b>Ingredients</b>, recipe from <a href="http://smittenkitchen.com/blog/2007/06/two-of-tarts/">Smitten Kitchen</a></div>
- 1 1/4 cups whole milk (you really need whole milk, no skim milk here)<br />
- 1 teaspoon vanilla extract<br />
- 3 large egg yolks<br />
- 1/2 cup granulated sugar<br />
- 3 tablespoons cornstarch<br />
- 3 tablespoons room temperature unsalted butter<br />
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1.) In a saucepan, heat the milk to a simmer<br />
2.) Meanwhile, whisk the yolks, sugar and cornstarch until thick and pale<br />
3.) While whisking, slowly drizzle the hot milk mixture into the eggs (tempering). Continue to add milk until the yolks are warmed<br />
4.) Add the yolks to the saucepan and heat over medium heat while whisking until the mixture comes to a bowl (about 1-2 minutes). The mixture will thicken very quickly.<br />
5.) Pour the cream into a large bowl and mix in the vanilla extract<br />
6.) After about 3 minutes, stir in the butter until melted<br />
7.) Cover with plastic wrap, pressing the wrap against the surface of the cream (to prevent a skim from forming) and let cool in the refrigerator<br />
8.) After the cream is cooled, pour into the tart shell or use as a filling<br />
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<b>To assemble the fruit tart</b><br />
- you will also need a variety of fruit, I used a 1 pint of strawberries (washed, hulled and sliced), 1/2 pint blueberries and raspberries (washed and dried)<br />
- you will also need apricot jelly and a pastry brush: Apricot jelly is what gives the amazing shine to tarts. Simply brush the fruit and crust with strained apricot jelly. It helps if you warm up the jelly in the microwave for about 30 seconds to help it spread easily.<br />
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1.) Remove the tart shell from the tart pan and place a small amount of jelly on the center of your serving plate before placing the shell on the plate (this helps the tart to stay put and not slide around)<br />
2.) Fill the shell with the pastry cream, smoothing out the top<br />
3.) I start with a layer of strawberries, brush with apricot jelly<br />
4.) Continue to add the rest of your fruit, glazing and you go<br />
5.) Keep the tart in the refrigerator until you are ready to serve. Enjoy! <br />
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And now for the meal plan.<br />
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<b>Saturday</b><br />
Chicken Ziti Broccoli<br />
<b> </b><br />
<b> Sunday</b><br />
Greek Burgers with tzatziki sauce<br />
<b> </b><br />
<b>Monday</b><br />
<a href="http://www.runningandroasting.blogspot.com/2013/04/homemade-chicken-pot-pie.html">Homemade Chicken Pot Pie</a><b> </b>(remember I have an extra in the freezer)<br />
<b> </b><br />
<b>Tuesday</b><br />
Left overs<br />
<b> </b><br />
<b>Wednesday</b><br />
Chicken Chile Verde with <a href="http://www.runningandroasting.blogspot.com/2013/03/how-to-cook-perfect-quinoa.html">Perfect Quinoa</a><b> </b><br />
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<b>Thursday</b><br />
Roasted Salmon<br />
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<b>Friday</b><br />
Date Night!<br />
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<b>What are you weekend plans? Any Running?</b></div>
<b> </b><br />
Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com2tag:blogger.com,1999:blog-2516808316842574027.post-80476991304307008052013-04-04T17:57:00.001-07:002013-04-04T17:57:31.937-07:00Perfect Tart Shell and a Great 5k for Local RunnersOver the Easter weekend I made a fresh berry tart with vanilla pastry cream on a perfect tart shell. The perfect tart shell to me, tastes yummy, is easy to make and doesn't shrink too much. There is nothing worse than opening the oven and finding that your crust has shrunk so small that no filling will fit.<br />
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I've been using this recipe from <a href="http://smittenkitchen.com/blog/2008/11/the-great-unshrinkable-sweet-tart-shell/">Smitten Kitchen</a> for years and it has never failed me (even at high altitude).<br />
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<b>Ingredients</b><br />
- 1 1/2 cups all-purpose flour<br />
- 1/2 cup confectioner’s sugar<br />- 1/4 teaspoon kosher salt<br />
- 9 tablespoons (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces<br />
- 1 large egg<br />
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1.) Pulse the dry ingredients together in the bowl of a food
processor<br />
2.) Scatter the pieces of butter over the dry ingredients and
pulse until the butter is coarsely cut in <br />
3.) Add the yolk and process until the dough comes together into a ball<br />
4.) Press the dough into a fluted tart pan with a removable bottle (I use the bottom of a measuring cup to make sure it is even)<br />
5.) Freeze the crust for at least 30 minutes or longer<br />
6.) Pierce the dough with a fork (docking) all over to ensure air doesn't get trapped during baking<br />
7.) Preheat the oven to 375 F with a rack in the center<br />
8.) Butter the shiny side of a piece
of aluminum foil (or use nonstick foil) and fit the foil, buttered side
down, tightly against the crust.<br />
9.) Bake tart crust for 20 to 25 minutes then remove the foil (use a spoon to press down any parts that have puffed)<br />
10.) Bake the crust about 10 minutes longer
to fully bake it, or until it is firm and golden brown<br />
11.) Fully cool before filling and Enjoy!<br />
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For all you local runners here is a great run for a great cause <a href="http://freepdfhosting.com/40bd278ed5.pdf">All in 4 Aldridges 5k run/walk</a><br />
This run benefits the family of a fellow runner who recently passed away while running. Brian and I will be there so let me know if you are too! <br />
Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com2tag:blogger.com,1999:blog-2516808316842574027.post-39737503138031451962013-04-03T04:54:00.000-07:002013-04-03T04:54:00.331-07:00Homemade chicken pot pieChicken pot pie is one of those foods that I love but always seem to forget about. Maybe I have deemed it to be too "unhealthy" in my head or that it takes too long to make. I found a recipe that has no cream, was relatively quick to make and also super delicious.<br />
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This meal always easily doubles, which I would recommend because it freezes really well. If you're going to make the mess you might as well make a 2nd to stash in the freezer for a busy night. Or give a pot pie to a friend. I'm sure just about anyone (well except a vegetarian) would appreciate a pot pie gift.<br />
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The recipe was adapted from the March 2012 issue of Everyday Food. The directions called for a 2 quart baking dish, which was about the same size of my large pie plate. When I doubled the recipe it actually made enough filling for 3 pot pies (I used foil pie plates for the second and third pies) so now I had one for dinner, gave one to a friend and have one in my freezer. I consider that to be a success!<br />
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<b>Pie Crust Ingredients</b><br />
- 1 1/4 cups all purpose flour<br />
- 1 teaspoon sugar<br />
- 1/4 teaspoon kosher salt<br />
- 1/4 cup (4 ounces) cold unsalted butter<br />
- 3 to 5 tablespoons ice water<br />
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1.) In a food processor, combine the dry ingredients with a few pulses<b> </b><br />
2.) Cut the cold butter into cubes and scatter on top of the dry ingredients<br />
3.) Pulse the food processor until the butter is broken up and the mixture looks like course meal<br />
4.) Add the water a tablespoon at a time until the dough comes together into a ball. I only needed 3 tablespoons of water for my dough to come together.<br />
5.) Form the dough into a disk, cover with plastic wrap, and let chill in the refrigerator for about 1 hour.<b> </b> <br />
6.) When you are ready to top your pie, roll out the dough between 2 pieces of parchment paper until the circle is slightly larger than your pie<br />
7.) Tuck any extra dough under itself and cut a few steam vents on top<br />
<br />
<b>Pot Pie Ingredients</b><br />
- 5 tablespoons unsalted butter<br />
- 1 medium yellow onion diced<br />
- 4 medium carrots diced<br />
- 3 sticks of celery diced<br />
- 2 minced gloves of garlic<br />
- 1/2 cup all purpose flour<br />
- 4 cups low sodium chicken broth<br />
- 1 cup frozen peas<br />
- 3 cups shredded chicken<br />
- 1/3 cup chopped parsley<br />
<br />
1.) Melt the butter in a large pot then add the onions, carrots, celery and garlic<br />
2.) Saute about 8 minutes or until the vegetables begin to soften<br />
3.) Stir in the flour and cook for about 1 minute<br />
4.) Slowly whisk in the chicken stock until smooth<br />
5.) Bring to a boil then reduce to a simmer, whisk for about 5 minutes or until thickened<br />
6.) Stir in the peas, chicken and parsley then spoon into your dish and top with the pie crust<br />
7.) Bake in a preheated oven to 375 F on a baking sheet (in case it bubbles over) for 45-50 minutes until the crust is golden and the filling bubbling<br />
8.) Let rest for about 15 minutes and then enjoy!<br />
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<br />Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com2tag:blogger.com,1999:blog-2516808316842574027.post-5010976836518226132013-04-02T04:53:00.003-07:002013-04-02T04:53:56.797-07:00Race Recap: Hippity Hop 5KOn Saturday morning Brian and I ran the Hippity Hop 5k in Denver's Central Park. This was the first race we were doing together since last winter sometime? Brian left for a deployment last March and then I had my surgery in December so it had been quite a while since we were able to run a race together. And by together I mean doing one at the same time.<br />
<br />
The only times we really run together are on long runs (half marathon or longer) any distance shorter than that Brian is typically faster than me.<br />
<br />
It was the perfect day for a race, sunny and in the mid 60s. I underestimated how warm it was going to be a wore a long sleeve shirt, which I came to regret! Man it was hot! Next time I'm going to at least bring a tee shirt with me to change if it's warm.<br />
<br />
The race was very well organized. There was plenty of parking and it even had really bathrooms not just porta-potties (always a nice surprise). After getting our bibs and tee shirts we had plenty of time to drop our stuff off in the car and warm/up stretch.<br />
<br />
The beginning of the race was pretty narrow so it was difficult to break away from the crowd but by the first 1/2 mile there was plenty of space. The course was made up of 2 loops that covered paved side walks and some trial running. I liked the different parts of the course because it really broke the run up.<br />
<br />
The finish line was visible from the course, which I also like. I like to know exactly how much farther I need to go! At the finish line there were plenty of bottles of water and post race snacks including breakfast burritos.<br />
<br />
<br />
<br />
<br />Although this was not my fastest 5k by any means I met my goal pace. I've only been running again for about a month and want to get back into running slowly so I don't get hurt.<br />
<br />
<b>Here's my official time: </b><br />
Chip Time: 00:28:07 <br />Gun Time: 00:28:16 <br />Pace: 9:06 <br />Overall Place/Total: 47/200<br />Sexplace/Sextotal:19/121 <br />Divplace/Divtotal: 4/16 00:28:07 (only the top 3 in each age group got a medal...so close)<br />
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<tr><td class="tr-caption" style="text-align: center;">I'm in the white shirt</td></tr>
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I would definitely consider this race again next year and recommend it to any local runners. It was a nice flat course with easy parking. What more could you ask for?Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-56634405084736255272013-04-01T17:37:00.000-07:002013-04-01T17:37:21.704-07:00Fabulous Herb SauceNothing gets to me more than when you have a partially used bunch of herbs and you don't know what to do with the rest so they end up getting thrown away. I found myself in this situation far too often over the summer when I was getting multiple bunches of herbs through my CSA (community shared agriculture) share. It was time to get creative to make something wonderful.<br />
<br />
I decided to throw a bunch of herbs, lime zest and juice and olive oil in a food processor and to see what would happen. The result was a cross between a pesto and a chimichurri sauce.<br />
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This herb sauce is very flexible with it's ingredients. I try to stay with about 2 cups of fresh herbs and the zest of 1 citrus fruit. Play around with the flavors and use what you have on hand! This sauce also freezes really well. That way you can have jars of summer ready to brighten up any meal even in the dead of winter.<br />
<br />
<b>Ingredients</b><br />
- 1 cup parsley leaves/stems<br />
- 1 cup cilantro leaves/stems<br />
- 1/3 cup olive oil<br />
- 1/4 teaspoon red pepper flakes<br />
- zest and juice of 1 lime<br />
- salt and pepper to taste<br />
<br />
1.) Add all the ingredients in a food processor and run until a sauce is formed<br />
2.) Use as a dip, sauce, marinade, topping, etc and Enjoy!<br />
<br />
I used this sauce as a marinade for some pork tenderloins that we grilled as well as a sauce for the pork. It was also an amazing spread on a turkey sandwich.<br />
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Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com3tag:blogger.com,1999:blog-2516808316842574027.post-66938730192560376112013-03-31T20:41:00.000-07:002013-03-31T20:41:26.087-07:00Week Four Meal PlanSorry for the late meal plan post, we just got back from Easter Dinner at a friend's house and I can't believe how late it got!<br />
<br />
How does the weekend always go by so fast?<br />
<br />
This weekend we had a lot of fun. I ran my first 5k post-surgery (more about that later), cooked a ton and celebrated Easter.<br />
<br />The 5k was Saturday morning so we did our grocery shopping later in the day. Here's what I have planned for the week:<br />
<br />
<b>Sunday</b><br />
Herb marinated pork loin with roasted zucchini<br />
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<tr><td class="tr-caption" style="text-align: center;">Grilling and Chilling (That's what my dad always says)</td></tr>
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<b> </b><b>Monday</b><br />
Chicken Pot Pie and salad<br />
<b> </b><br />
<b>Tuesday</b><br />
Beef enchilada casserole<br />
<b> </b><br />
<b>Wednesday</b><br />
Leftovers<br />
<b> </b><br />
<b>Thursday</b><br />
Shrimp and Pea rice bowls<br />
<b> </b><br />
<b>Friday</b><br />
Date night!<br />
<b> </b><br />
On Friday night we used a groupon for dinner at Joseph's Fine Dining. The food was very good, I would definitely go back there again. I started my meal with goat cheese bruschetta with a side salad, which I liked but there was a little too much goat cheese per toasted bread. Then I had roasted salmon with risotto which was amazing. It was topped with an apple and horseradish dressing that I really enjoyed. I ended the meal with chocolate mousse that was so rich I couldn't even finish it. It's pretty rare that a dessert will beat me but I just couldn't do it!<br />
<br />
I would recommend this restaurant for anyone in the Colorado Springs area that would like some great food without needing to get dressed up.<br />
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Well, I guess I should start getting ready for tomorrow. I hope everyone's Monday goes well!Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-84842671156630152422013-03-31T20:23:00.000-07:002013-04-01T17:21:36.831-07:00Italian Easter bread (pina bread)When I married Brian, I became part of a huge family with tons of family recipes and traditions. One that we have adopted is the tradition of making Easter bread each year for Easter morning. Growing up, each person in the family gets their own loaf of this delicious, sweet Easter bread. Now that we have moved away from home we have started our own tradition and we usually give out a loaf to our friends in the local area. The recipe has been passed down over generations from Brian's great grandmother (and probably before that too). I think it is really cool to be able to cook something the same way they did so long ago. <br />
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Keep in mind that this recipe is written for making A LOT of bread (about 15 loaves) so halving it is recommended. That is what we did this year. Below are the full list of ingredients and the original instructions.<br />
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<b>Ingedients:</b><br />
- 7 lbs all purpose flour<br />
- 5 cups sugar<br />
- 3 teaspoons salt<br />
- 6 large eggs (room temp)<br />
- 2 yeast cakes (equivalent to 2 packets of yeast)<br />
- 1 1/2 pints milk (3 cups)<br />
- 1 1/2 pints water (3 cups)<br />
- 6 tablepsoons shortening (crisco)<br />
<br />
<b>Mixing:</b><br />
First sift flour (leave out one cup of flour to add to the dough when kneading), sugar, and salt into a large container. <br />
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With spoon make a nest in the center. Break eggs and beat them lightly with a fork then put them into the nest.<br />
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Then combine milk and water and scald (to scald bring slowly to a high temperature but keep it below the boiling point). Add the shortening to the hot liquid and set aside to cool to lukewarm. Test on wrist for temperature (yeast will not activate if too cool and too hot might kill it). Add crumbled yeast cakes into milk mixture and sprinkle with 2 tsp sugar to dissolve. Let the yeast sit for about 5-10 minutes until activated. Add yeast and liquid into nest.<br />
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<b>Kneading:</b><br />
Stir with spoon in gradually widening circles until all of the flour is combined with the liquid. Kneading may be started in the container and when well combined may be divided for help in kneading. Dough cannot be over kneaded but when kneaded sufficiently it should not stick to board or hands.<br />
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<b>Rising:</b><br />
Roll the ball of dough around in a greased bowl or container in which it is to rise in, to cover the entire surface lightly with grease. Cover with heavy towel and place in a warm spot. Keep away from drafts, leave there until dough doubles in bulk (3-4 hours) or may be left to rise over night.<br />
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Cover bowl with a warm jacket or blanket to keep in warmth. When done rising punch dough down by plunging fist into center to let gas escape.<br />
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<b>To shape loaves:</b><br />
Cut off several portions with a knife (will make about 15 loaves), round each portion into a ball to seal pores left after dough is cut. Set them on baking sheet to rest while you shape the first loaves. Shape the loaves into anything you like on a lightly greased cookie sheet (or lined with silpat/parchment paper). If eggs are used to decorate loaves they should be room temperature and held in place by thinner than pencil strips of dough which are rolled out with fingertips. Brush top of loaves lightly with and egg-wash of milk and egg yolk.<br />
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<b>Baking:</b><br />
Let the loaves rise in a warm spot for 1 hour. Bake in a preheated oven at 350 degrees until lightly brown (about 30 minutes depending on size). If both oven racks are used, switch sheets after the first 15 minutes. Cool on cooling racks before slicing. May be frozen.<br />
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This recipe takes some time and has a lot of steps but I think it is really important to keep family traditions. A few years ago for Christmas Brian's mom gave me a book of family recipes, including this recipe. Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com2tag:blogger.com,1999:blog-2516808316842574027.post-8799667726843199482013-03-28T17:53:00.000-07:002013-03-31T20:41:42.382-07:00Spring Pasta<div style="text-align: center;">
<b>Is it Friday yet? </b></div>
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Even though I had yesterday off from work today felt very long and now I'm counting down the minutes until the weekend. This weekend is going to be a weekend of eating. We are cashing in 2 groupons for nice restaurants in Colorado Springs that we've never been to before and it's Easter Sunday! </div>
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I'm cooking Easter Dinner and haven't finalized my menu yet. I have a bunch of ideas and a nice pork loin roast in the freezer that I think would be perfect. Spiral ham is typically the choice for Easter but I'm just not a fan of that type of pork. I think it has to do with the texture. I would rather a more natural piece of pork any day.</div>
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Tonight for dinner I made Spring Pasta in a creamy sauce with peas and asparagus. I'm normally not a creamy pasta girl but this sauce is amazing. I highly recommend making the toasted bread crumbs too, they add a great crunchy element to an otherwise creamy dish.</div>
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<a href="http://runningandroasting.blogspot.com/2013/03/spring-pasta.html#more">Read more »</a>Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-50102150823111804472013-03-27T18:13:00.000-07:002013-03-28T17:54:19.742-07:00Honey Roasted Peanut ButterToday was Brian's Change of Command Ceremony so I took the day off. During this ceremony he officially took over leading one of the companies at his base. I'm so proud of him and can't wait to see what he can accomplish.<br>
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I started my day with a work out that consisted of 6-400 meter repeats with a 150 meter rest in between. The run went pretty well. I think it helped that Boy Meets World and the Fresh Prince were on TV. I can't remember the last time I saw either of those shows.<br>
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After my run I got ready to go to his ceremony and drove down to his base. The ceremony was really nice and the weather held up which was great considering it was outside.<br>
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I spent the rest of the day with a fellow blogging friend who showed me some new tricks. What do you think of the blog redesign?<br>
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Over the weekend I made a variation on the peanut butter I had made the week before. Roasted peanuts were on sale so I decided to make some Honey Roasted Peanut butter. The result is amazing. The peanut butter is just slightly sweet and salty, making it the perfect compliment for a sandwich or even just on a spoon.<br>
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<a href="http://runningandroasting.blogspot.com/2013/03/honey-roasted-peanut-butter.html#more">Read more »</a>Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com2tag:blogger.com,1999:blog-2516808316842574027.post-51588986453682251462013-03-26T18:59:00.001-07:002013-03-27T14:10:17.796-07:00Roasted Cauliflower and Cheddar SoupToday I had a great run on the treadmill. I really feel like I'm getting back to where I was before surgery. I don't feel nearly as tired and I'm enjoying running again. One of the things I love about running the most is the great "me" time. I always have the best thinking time when I'm on a run. Or even better, when your mind just goes empty and you can just relax.<br>
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I'm running my first 5k post surgery this weekend and I couldn't be more excited. Even though I'm not the fastest (and probably wont ever be) I love road races so much. There's the excitement of racing mixed with being surrounded by people who love running as much as you do. I can't wait until Saturday!<br>
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One of the tricks I have learned to help get a great, home cooked dinner on the table almost every night is to use the weekend to make things in advanced. Things like soup really keep well and just need to be heated up when you get home for the day. Throw together a salad and all of a sudden you have dinner done with minimal effort.<br>
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<a href="http://runningandroasting.blogspot.com/2013/03/roasted-cauliflower-and-cheddar-soup.html#more">Read more »</a>Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com3tag:blogger.com,1999:blog-2516808316842574027.post-70758281030978539812013-03-25T19:10:00.000-07:002013-03-27T16:54:35.264-07:00Greek Style MeatloafMeatloaf brings up so many bad memories for people. Dry, dense slices of unflavored meat. Doesn't that sound appetizing?<br>
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I do not have bad memories of meatloaf. In fact, my mom makes great meatloaf. Her's is a traditional ground beef meatloaf with chopped onions, parsley, breadcrumbs and ketchup on top.<br>
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This meatloaf is a little different.<br>
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For starters, it's made out of turkey. Now before you run away thinking this will be dry let me assure you that it is anything but dry. I used half white meat ground turkey and half dark meat turkey making this the perfect blend of healthy and delicious.<br>
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This meatloaf can also serve double duty in two meals. One as sliced meatloaf, and the other dressed up in crunchy phyllo dough. Both are delicious and quick to make.<br>
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<a href="http://runningandroasting.blogspot.com/2013/03/greek-style-meatloaf.html#more">Read more »</a>Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0tag:blogger.com,1999:blog-2516808316842574027.post-88943534070230852262013-03-24T17:34:00.001-07:002013-03-27T16:54:51.132-07:00Homemade Mac and CheeseMac and cheese has always been a favorite of mine. Growing up I loved Annie's mac and cheese, in fact it was the only boxed kind I would eat! Now I have started making my own varieties and there are so many options!<br>
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This week I found a great recipe for a tomato based mac and cheese with wilted spinach. This is the more creamy style of macaroni and is not baked. However, you could easily bake this too if you love those crispy edges!<br>
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<a href="http://runningandroasting.blogspot.com/2013/03/homemade-mac-and-cheese.html#more">Read more »</a>Kimhttp://www.blogger.com/profile/03476736828453300607noreply@blogger.com0