Homemade pasta is something we tried for the first time recently. It was an attempt to find a healthier alternative to store bought pasta. We used a recipe we found online with one modification, 1/3 cup of flour substituted for whole wheat flour.
Making it was not complicated once we got used to the pasta machine. In terms of taste they tasted light and less starchy than store bought pasta. We will definitely try this option again another time.
One thing I will mention about them is that they are brittle once you dry them so you have to be careful of that. On a positive note, our kids were amused by the sight of noodles hanging to dry in the kitchen.
Tonight’s recipe is a relatively easy one to make. It requires a bit of preparation before you are ready to make the wraps. Our preparation involved reheating some leftover chicken, making pickled carrots and making homemade peanut sauce to dip the wraps in.
Once the preparation was done all that remained was to put the wraps together. The rice paper just needs to soak in warm water for a minute before they are ready. We put chicken in ours for a healthy source of protein but you could also add shrimp if you prefer.
This is also a fun meal to make. My kids enjoyed it and it made for great leftovers.
Tonight’s recipe is yet another vegetarian one. We did not plan it this way but my wife and I have been making more vegetarian meals lately. This one is an alternative to meatloaf.
Since this year is International Year of Pulses it is a good time to enjoy this recipe.
If you are are interested in this recipe you can find it on page 167 of the Oh She Glows Cookbook. We enjoyed it twice over the past week and a half. The best part is the apple sauce based glaze for the top.
Tonight’s recipe is a great option my wife tried this week. It was the first attempt to make Indian food in our house. If you are interested in trying these recipes you can find the chicken korma here and the naan here.
Our version was slightly different than the recipe posted. We used regular milk instead of coconut milk. To compensate 1/2 cup of unsweetened coconut was added. In addition a can of diced fire roasted tomatoes was used instead of 3 diced tomatoes. If you go with canned tomatoes I would recommend not adding the salt called for in the recipe. Finally, our version was made with chicken thighs instead of chicken breasts.
It might not be something you want to eat all the time but you can play around with the ingredients to suit your needs. It was a good choice for me after a tough run after work Monday.
If you are having an Indian dish Naan bread is a must. Our version was healthier because we chose not to brush it with butter and we used 1 cup of whole wheat flour with 3 cups of regular flour. It tasted great that way!
The recipe took some time to make but it used regular ingredients and did not include some of the unpronounceable ingredients you find in store bought products.
Tonight’s recipe is a vegetarian recipe we found in the Oh She Glows cookbook by Angela Liddon. This one is not as easy to make as some of the other recipes I have posted here but it is well worth the effort. The best part, in my opinion, is the avacado-cilantro sauce to put on the finished product.
I made the full recipe as per the recipe, including the enchillada sauce. None of it was complicated but it took me time to make because there were a lot of steps to go through.
Overall the meal was very popular in my house. It is one we will definitely be making again.
It’s time once again for another edition of Saturday Stories, a collection of some of my favourite stories and blog posts from the past week.
Here are this week’s stories…
10 things learned on long runs.
A study about the psychology of sore muscles.
Can running make you smarter?
A post about hydration.
Tonight’s recipe is one I tried recently because I thought it would be fun to try cooking with beer. It was also an excuse to get rid of a can of Molson Canadian that had been sitting in my fridge for a while. If you are interested you can find the full recipe here.
The first step of this meal involves bbq’ing the cabbage for 40-45 minutes…
Once ready it is time to put together the sandwiches. We used pretzel buns for our sandwiches. I would recommend that option if you can find them. Although the photo does not show it I made the coleslaw as per the recipe and it is a great addition to the sandwich.
Tonight’s recipe is my second attempt at making no-bake protein balls. This is another very easy recipe to make. In fact it took me about 5 minutes to put this together before I put them into the fridge. You only need 5 ingredients to make this one.
If you following exactly according to the recipe it will make 5-6 protein balls so if you want more you will want to add to the recipe. With my goal marathon less than two weeks away I will probably make more between now and the weekend for something to snack on.
If you want to try this recipe out you can check it out here.
Tonight’s recip comes from a book I got for Christmas. I am only now finally getting around to trying a recipe from it. I’m glad I did because the recipe I tried was a hit. The recipe can be found on p. 224. If you are interested in the book you can read more about it here.
The recipe I chose was a recipe for simple biryani which is a South Indian dish. I chose it because it seemed easy to make and I did have to grab many ingredients at the store. I added a chicken breast to my version and served it with lemon juice.
The recipe says it makes 4 servings but I had enough to feed myself and my kids (6 and 3). My girls both really enjoyed it. I also had leftovers for a few lunches after that which made my morning routine easier.
Tonight’s is my latest attempt at trying one of the recipes from Eat & Run by Scott Jurek. I was intrigued by this one due to the anti-inflammatory ingredients (pineapple, ginger and tumeric). I’m not nursing any injuries at the moment but I figured this would be a good recipe to try as I am heading into my heaviest weeks of training.
If you are interested in trying this recipe you can find it on page 173 of the book. I had to make a couple of substitutions to my version – a bit of soy sauce used instead of miso and a 3-6 blend of oil instead of 3-6-9.
My wife was not a big fan of how it looked when it was finished but my kids enjoyed some with me. It has a sweet taste to it due to all of the fruit in it and you can also taste the ginger.
The best part about it for me is that the recipe makes 3 servings. Even after having a serving and sharing some with my kids I still have a serving in the fridge to enjoy after tomorrow night’s run home from work.