Pattypan Squash and Love

I just really like the name of this fall squash.

With leftover bacon grease from my escarole soup, I sautéed the pattypan squash with red onion, garlic and a dash of sweet smoked paprika powder.

I then added thinly-sliced bottom round steak, sautéed for a few more minutes, and finished it off with a bit of red wine cream sauce.

I really enjoyed my dinner last night.

Are you still “in love” with your significant other? I’m going to guess that at some point he or she was all you could think about. So if that’s not the case today, three, five or 10 years later, what happend?

All year round the lover is mad,
Unkempt, lovesick and in disgrace.
Without love there is nothing but grief.
In love… what else matters?”    RUMI

Miso Shrimp with Smoked Salmon, Spinach and Asparagus

I could start with a little “gym” rant this morning…but instead let me focus my attention on giving you a simple recipe and hopefully some straight forward instructions to make this dish.

  • 1 pound of shrimp
  • 3 small slices of smoked salmon, ripped/cut into small pieces
  • 2 cloves of garlic, chopped
  • 1 tablespoon onion, chopped
  • handful of spinach
  • 3  asparagus spears, thinly sliced
  • 1 teaspoon yellow miso paste
  • 1/3 cup of water

Saute the garlic and onion in butter. Add the thinly sliced asparagus and stir. Next add your cleaned shrimp (I deveined them and cut them into pieces). Cook for a minute or two, careful not to over cook the shrimp. While that’s cooking, mix the miso paste with the water in a small dish. When the shrimp is almost cooked, add the salmon and mix. Add the miso liquid, stirring to coat. Add spinach, and cook until it’s wilted, and serve.

Miso imparts such a nice flavor to this dish. Try it sometime and let me know how it comes out.

Does anyone know if Chris McDougall ran the NYC marathon barefoot or in his VFF? Does anyone know his time?

Be nice today….

Escarole Soup with Grass Fed Beef

It’s SO nice to have the farmers market back in my life. Not just for all the great food, but for my wallet too.

Yesterday morning I spent $85 for a week’s worth of food, (including two pounds of fresh shrimp) $35 of which was for grass fed beef, the bones and bacon from Whole Foods.

The local organic farm has a stand at the market and is loaded with goodies right now, one of my favorites being the “Asian cukes”. They don’t have a lot of seeds and are so full of freh cucumber flavor. They also had some tremendous looking escarole. Escarole is a little less bitter compared to endive and this simple escarole soup is easy to make and oh so delicious.

It’s cold here in sunny Florida. It was 59 degrees here yesterday. Cold right? 😉 Well I thought soup would be perfect for a crisp day.

Question; do we tolerate “roughage” better when cooked and pureed?

Try this…

Wash your escarole (and wash it well, especially if you picked it up at a farmers market, to get all the “sand” off) and break it into the pieces.  You do have a salad spinner don’t you?

Next slice up some shallots (or yellow onion) and scallions. Chop about 1 tablespoon of fresh rosemary or grind it with your mortar and pestle.  Also add some lemon zest and lemon juice, about a teaspoon of each.  Sauté the onions and fresh rosemary in butter, then add a  splash of olive oil when the onions are soft and translucent.

Now add your escarole (for this recipe use one large head of escarole). Mix togehter well and cook for about 2 minutes.

Add 3 cups of chicken stock and bring to a boil. Turn down heat and let the soup cool a bit.

Next I used my blender (if you have an immersion blender, use it right in the pot of soup) and pureed the soup. Return to the pan.

While the soup was cooking, I cooked some grass fed ground beef in a bit of butter sprinkled with sea salt, fresh gound pepper and red pepper flakes. Get yourself a nice looking soup bowl, ladel in your soup and add some cut/crumbled ground beef to it. Enjoy.

The rosemary and lemon blend working together with the escarole is what gives this soup it’s really intense flavor. You could add a potato for a thicker soup. I’ve tried heavy cream before, but the cream takes away a lot of the flavor of this soup.

This Sunday I have a 20K race to run. I’m looking forward to it.

Be nice…

Belief

Calling all experts, arm chair quarterbacks, captains on shore and opinionated bloggers.

Lately I’ve been stuck on a “thought”…and even though I’m thoroughly enjoying Robb Wolf’s new book , and spending time helping some people make the switch to paleo/primal, this is not the first time that this “thought” has occupied my thinking.

I guess I will just come out and say it. I think it’s possible that the beliefs you have about what you are eating, and how you are living your life, are far more important to examine than the actual activities of eating and exercising. Are your brain and body together capable of converting ANY fuel into healthy and happy cells?

I was once told, “if you can accept the fact that everything is energy…and that THOUGHT IS energy…then anything is really possible isn’t it? ”

As much as the paleo/primal crowd would not like to believe it…there are many happy, healthy and active vegetarians that live well into old age. Richard Nikoley just had a great post in regards to keeping it real. We “know” that grains and legumes are NOT an optimal fuel for our body…yet many suffer no ill effects from their daily consumption. How much does your “belief” play a role in what YOU think is good for YOU??? Paleo/primal doesn’t seem to work for everyone…WHY? Vegan/raw/south beach diet doesn’t work for everyone…WHY? I’m just thinking out loud and writing down some thoughts, but I think that maybe…just maybe, your belief in YOURSELF is what is going to make it “work” in the end. And lately I’ve been thinking a lot about if that BELIEF in yourself, is perhaps the most crucial factor.

Genetics? Or belief? Daily exercise? or belief? Paleo? Or belief?  I think the combination of “belief” plus REAL food makes for the best combination and most likely will give you the best results. And yet…there are plenty of folk that eat the standard american diet, smoke and drink and live into ripe old age with all their faculties. (obviously not the majority…but there ARE many) Is it genetics? I don’t think so. I’m no expert, so take all the above as simple ramblings of my mind 😉

Ok, fire away! Curious what you all might think about it.

The farmers market is back and I will be blessed with getting my hands on the freshest tastiest shrimp you can imagine. So Saturday night I made some “Shrimp Seville”. Don’t pay any attention to the name of that recipe…I just made it up. But I did use some “spanish” flavorings to make this dish. I sliced a few small dutch potatoes and boiled them (don’t boil them into mush). In butter saute some onion and garlic. Next add your cleaned shrimp. Stir and after a minute or so (shrimp should still be on the raw side) add a splash of white wine. Combine and next add a few cut up grape or cherry tomatoes. Mix well and now add your drained boiled potatoes and a tablespoon of tomato paste. Season with hot smoked paprika, fresh ground pepper and sea salt. Lastly add a splash of heavy cream or a table spoon of greek yogurt (I used yogurt). Serve and top with some scallions and cilantro.  I served it with a simple cucumber salad (cucumber, evoo, lemon juice, sea salt).

Stay centered today…BELIEVE in what you do and enjoy every second!