Pork & Papaya with Couscous

Adapted from Clean Eating

Chef’s Notes: Having only met papaya twice this year, I know at least one thing about it. Papaya requires a little heat to remove the bitterness. I can't explain away it's rhubarb-like qualities, but when I saw the original recipe stirred it in raw: quick change! We loved the way this turned out! With the added sweetness from the papaya and stir-fry sauce along with that little kick of Szechuan heat. Magnifique!

1. Cook couscous

2. Saute Pork

3. Combine

Ingredients for 2:

½ C water

½ C couscous

1 tsp olive oil

1 tsp low-sodium soy sauce

¼ tsp ground ginger

1 Tbsp Szechuan stir-fry sauce

2 garlic cloves, minced

8 oz pork tenderloin, sliced into 1/2” strips

1 Tbsp lime juice

¼ C fresh cilantro, minced

2 green onions, diced

½ Hawaiian papaya, peeled, seeded and cubed

Instructions:

1. In a sauté pan bring ½ C water to a boil. Remove from heat and add couscous. Cover and allow to set for at least 5 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add garlic; sauté 1 minute
3. Add pork, ginger, soy sauce and stir-fry sauce; reduce heat to medium and cook until pork is done (about 5-7 minutes)
4. Add cilantro and papaya and cook for another 1 minute
5. Remove from heat and stir in green onions.
6. Fluff couscous with a fork and divide into 2 bowls
7. Top with pork mixture
8. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Baked Ziti with Bacon & Summer Veggies

Adapted from Cooking Light

Chef’s Notes: After much care and talking to my zucchini plants, we FINALLY got a squatty zucchini! I would have used one of our tomatoes, but the BIRDS KEEP EATING THEM; not that I’m angry about it or anything.

Plan of Attack:

1. Cook Pasta

2. Saute Veggies

3. Combine

4. Bake

Ingredients for 2-3:

2.5 oz uncooked ziti

2 slices bacon

1 yellow squash, chopped

1 zucchini, chopped

1 large tomato, chopped

2 garlic clove, minced

½ yellow onion, chopped

2 oz shredded mozzarella, divided (about ½ C)

1 Tbsp fresh basil, chopped

½ tsp dried oregano

½ tsp Italian Seasoning

1/8 C part-skim ricotta cheese

1 medium egg

¼ + 1/8 tsp salt

1/8 tsp red pepper flakes

Cooking spray

Instructions:

1. Preheat oven to 400 degrees, cook pasta according to package directions and spray a baking dish with cooking spray.
2. Heat a large skillet over medium-high heat; fry bacon until crisp. Remove from pan, chop & set aside
3. Add squash, zucchini & onion; sauté about 10 minutes. While veggies cook in a small bowl whisk together ricotta cheese, egg, ¼ tsp salt & red pepper flakes; set aside
4. Add garlic & tomatoes; sauté about 5 minutes
5. Remove skillet from heat and stir in ¼ C shredded mozzarella, bacon, salt to taste, basil, oregano & Italian Seasoning
6. Then stir in ricotta mixture & pasta into the veggies. Spoon into prepared baking dish, sprinkle with rest of shredded mozzarella cheese and bake for 15 minutes
7. Enjoy!

Food for Fridays!

the SupperSmiths, forging one meal at a time

Thursday- Roast Pork Loin with Plum BBQ Sauce

Adapted from Cooking Light

Chef’s Notes: Is this week over yet? Geez Louise! It’s drug on forever! SmithCale and I took a must needed respite and watched our beloved waiting new Netflix movie, “The King’s Speech”. Being a fanboy/girl of the English actor fanclub as we are, we absolutely loved it! All our favorites were there: Colin Firth, Helena Bonham Carter, Dumbledore, and Peter Pettigrew. SmithCale was so moved by the movie; he promptly shot up afterwards and DID THE DISHES! Friday, I’m officially ready for you!

Plan of Attack:

1. Prep/simmer BBQ sauce

2. Brown pork

3. Roast

Ingredients for 2:

1 tsp olive oil

8 oz pork loin

Salt and pepper to taste

BBQ sauce-

12 oz plums, seeded and roughly chopped

1 Tbsp canola oil

¼ C red onion, finely chopped

1 garlic clove, minced

1/8 C brown sugar

1/8 C rice wine vinegar

1/8 C ketchup

1 Tbsp low-sodium soy sauce

1 tsp dry mustard

½ tsp ground ginger

1 whole clove

1 star anise

Sprinkle red & black pepper

Instructions:

1. Preheat oven to 450 degrees
2. In a small saucepan heat canola oil, then add the onion & garlic; sauté 5 minutes
3. Then add plums, sugar, vinegar, ketchup, mustard, ginger, peppers, star anise & clove. Bring mixture to a boil, lower heat and simmer for about 30 minutes
4. In the final 10 minutes of the BBQ sauce simmer: heat olive oil in an oven-proof skillet (or ready a sprayed baking dish).
5. Salt and Pepper the pork loin then brown on all sides in the skillet for about 5-7 minutes (then move to baking dish if needed)
6. Top pork loin pieces with ½C plum BBQ sauce and roast in the oven for 10-15 minutes or until the pork reaches 155-160 degrees
7. Enjoy!

Black Bean Bonanza

SmithCale and I love, among many things, an affinity for beans. All beans and legumes. Well, I do like lentils far more than he does, but no one really likes THAT much fiber except the clinically insane.

Monday was a tribute to what everyone seemed to be talking about at the reunion:

the Black Bean Burger

Today was another oldie: Cajun Beans'n Rice. Except I did make a few changes. First, I cooked by 1/3 C dried black beans and 1/2 C Texmati rice in the crockpot, and then proceeded as normal.

I changed today's menu for one reason...Cornbread. You may proceed to make and enjoy.

Jalapeno Skillet Cornbread

Plan of Attack:

1. Mix Dry Ingredients

2. Mix Wet Ingredients

3. Combine and Bake

Ingredients for 8-10 servings (1 skillet worth):

Dry Ingredients-

1 C yellow cornmeal

¾ C all-purpose flour

1 C frozen corn kernals

½ tsp baking soda

¼ C granulated sugar

½ tsp salt

1 medium/large jalapeno, chopped

Wet Ingredients-

1 C greek yogurt

2 medium eggs

¼ C unsalted butter, melted

¼ C milk

1.5 oz shredded baby gouda

Instructions:

1. Preheat oven to 400 degrees
2. Combine dry ingredients in a large mixing bowl
3. Whisk together wet ingredients in another bowl
4. Add wet ingredients to the dry ingredient bowl and stir until just combined
5. Pour batter into a greased 10” cast-iron skillet
6. Bake 25-30 minutes
7. Enjoy!

Tuesday- Spiced Bacon Frittata

Chef’s Notes: Looking back, we had our ham frittata on a Tuesday as well. I’m thinking about always eating our fritattas on Tuesdays. It could be like ½ priced hamburgers at Sonic, but way more awesome (and better on the tummy). I love it when SmithCale requests meals it makes meal planning far more enjoyable. I really love it when he requests something and deliriously enjoys what I make!

Plan of Attack:

1. Brown onions & pepper

2. Mix eggs mixture

3. Combine & Bake

Ingredients for 2:

3 slices bacon

3 cloves garlic, minced

2 small jalapenos

¼ C red onion, chopped

¼ tsp cumin

¼ tsp chili powder

3 eggs

½ C milk

¼ C all-purpose flour

¼ C shredded baby gouda

Salt and pepper to taste

2 slices No-Knead bread

Instructions:

1. Preheat oven to 425 degrees
2. Fry bacon in a cast-iron skillet until crispy; remove, chop and set aside
3. In the bacon grease add onion, garlic, cumin, chili powder & jalapeno; sauté 2-3 minutes, remove from heat.
4. In another bowl whisk together eggs, milk, flour, baby gouda, salt & pepper
5. Spray 2 ramekins or other oven-safe dish with cooking spray.
6. Tear bread into pieces and place in the bottom of each dish
7. Top ½ of the onion/garlic/jalapeno mixture
8. Sprinkle with ½ of the crispy bacon
9. Add ½ of the egg mixture and shake ramekin to even contents
10. Bake for 20 minutes
11. Allow to rest for 3-5 minutes
12. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Thursday- Teriyaki-Mango Pork

Adapted from Clean Eating

Chef’s Notes: I’ve been on a huge mango bender. It has been my evening dessert for about 2-3 weeks now. I really did like the mango in the stir-fry, it kind of melted like peaches in a cobbler! Don’t be grossed out by that, it was quite tasty. But because of this recipe we are now all out of mangoes for the week; excuse me whilst I weep!

Plan of Attack:

1. Cook all in ONE pan

Ingredients for 2:

4 oz thai rice noodles, cooked according to package directions

2 tsp wok oil

¼ C red onion, roughly chopped

2 cloves garlic, minced

8 oz pork loin, thinly sliced

½ C chicken broth

1 ½ Tbsp teriyaki sauce

1 bok choy (or 2 baby bok choys), chopped

1 mango, peeled and cubed

½ C sliced water chestnuts

Instructions:

1. Before starting, in a small bowl whisk together chicken broth & teriyaki sauce; set aside
2. Heat wok oil in wok to medium-high heat
3. Add garlic & onion; sauté 2 minutes
4. Add pork; sauté 2 ½-3 minutes
5. Pour in teriyaki mixture and bring to a simmer
6. Finally add bok choy, mango & water chestnuts and cook 1-2 minutes more
7. Toss in the cooked noodles and warm through
8. Enjoy!

Remember by threat to the Squash yesterday?

Fruition.

Or should I say SquashPickle-ition.

Since it is a sacred family recipe shared with us by Lolo, I won't be sharing it. Maybe I'll just share a jar with you, since I have more cucumbers just begging for the same fate.

Food for the Winter,

the SupperSmiths, forging one meal at a time

Tuesday- Thai Spicy Pork Soup

Adapted from Clean Eating

Chef’s Notes: Man alive! It’s hot outside! I would like to pardon my abundant over-squash use. Feel free to leave it out, but if you happen to have a bumper squash crop like I do outside, let me show you how to use it up!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2-3:

1 Tbsp olive oil

8 oz boneless pork loin, trimmed and cubed

8 oz mushrooms

¼ C red onion, chopped

1 roma tomato, diced

1 C chicken broth

¼ C red wine

¼ C water

1 jalapeno, minced

1 yellow squash, cut into rings

¾ C light coconut milk

1 tbsp pressed ginger (ginger sent through a garlic press)

½ tsp brown sugar

Fresh cilantro, chopped

Salt to taste

1 Tbsp lime juice

Instructions:

1. Heat ½ Tbsp olive oil large pot over medium-high heat. Add pork and cook for 2-3 minutes until lightly browned. Then remove from pan; set aside
2. Add other ½ Tbsp olive oil to pot. Then sauté mushrooms & red onion for 2-3 minutes
3. Return the pork back to the pan along with tomato, squash, jalapeno, water, red wine, chicken broth and salt.
4. Bring to a boil, reduce heat, cover and simmer for 10 minutes
5. Uncover and add coconut milk, ginger, brown sugar and cilantro; simmer a final 5 minutes
6. Season with lime juice and Enjoy!

On a random aside, because I know you secretly love them. SmithCale squealed with glee (which really sounded more like the loud yelling of a curse (one vice healing at a time, I guess)) when he opened his latest issue of his arty magazine to see he got 450 pounds (British mag.) of FREE FONTS!

A gift only a graphic designer could love.

Food for Life,

the SupperSmiths, forging one meal at a time

Tuesday: Peachy Pork with Jalapeno Couscous

Chef’s Notes: Now that our garden is slowly starting to supply produce, I want to find ways to use them as soon as their ready by incorporating them into what I’ve planned. I noticed that a jalapeno was ready to go yesterday, so I tossed it in our couscous and it was a really good idea!

I’d like to thank SmithCale for helping me make dinner. I had a scalding chicken stock pour onto my hand incident that day and was truly in a lot more pain that I thought I was. I even cancelled our run due to the need to keep my hand iced. Don’t worry! It’s doing much better now, no need for further medical attention! But, be careful, cooking can be dangerous(ly delicious).

Plan of Attack:

1. Cook Pork

2. Make Couscous

3. Cook Peaches

Ingredients for 2:

1 tsp olive oil

8 oz pork loin, cut into two filets

Salt and pepper to taste

1 peach, cut into wedges (our local Brookshires carries LOCAL peaches. Hint hint)

½ C chicken broth

¼ C white wine

¼ C red onion, sliced

Fresh thyme, chopped

Couscous:

1/3 C couscous

1/3 C chicken broth

1 jalapeno, chopped

¼ C red onion

1/8 tsp cumin

Salt to taste

Instructions:

1. Heat olive oil in a skillet to medium-high heat
2. Salt and pepper both sides of the pork, and cook 3-4 minutes per side until it reaches an internal temperature of 160 degrees. Remove from pan, cover with foil to keep warm
3. While pork pan is warming, heat olive oil in another small pot to medium-high heat. Add jalapeno and onion; sauté 2-3 minutes. Add cumin and salt; sauté another minute.
4. Add 1/3 C chicken broth and couscous. Cover and remove from heat and allow to set for 5 minutes (or until pork and peaches are done).
5. After pork is removed from the skillet add the ¼ C red onion, thyme and peaches to the pan; sauté for 2 minutes
6. Add white wine and ½ C chicken broth and simmer for about 1 minute
7. Fluff couscous with fork and divide between 2 plates, top with pork and peaches
8. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Tuesday: Basil Pesto Sausage Puttanesca

Although there's no purple in today's meal, the addition we did buy from Fresh was a Basil Pesto Sausage.

Holy cow. Delicious. And there were at least 15 other varieties that we HAVE to try now.

I subbed the fresh sausage and wilted in a few handfuls of fresh spinach from my previous pasta alla puttanesca recipe and voila!

Tomorrow: purple cauliflower. Get excited!

Food for Convenience,

the SupperSmiths, forging one meal at a time

Wednesday: Ham Hash

Chef's Notes: To be honest, this week has been stressful. Most of it eustress, but some not. We have made some big financial decisions this week (I'll fill you in this weekend!). So I really just wanted to use the meat in our freezer to save money. I can think no better way to use already salty meat than making hash. SmithCale has convinced himself that he can only eat hash in the picnic position. So we busted out the lap trays and ate on the couch and watched cartoons!

Ingredients:

1 recipe Corned-Beef Hash (sub ham & red potatoes)

Food for Cheapness,

the SupperSmiths, forging one meal at a time

Meated Monday- Creamy Potato & Ham Soup

Adapted from recipe submitted to AllRecipes.com by Ellie11

Chef’s Notes: What do you do when you have leftover ham, stopped by a roadside stand and bought homegrown red potatoes/onions and the high was in the 50s today with rain? MAKE SOUP! Even if the temperature this week is in the 80s, make this soup I will personally guarantee everyone will love it!

Plan of Attack:

1. Boil Soup

2. Make thickener

3. Combine & Simmer

Ingredients for 4:

1 ½ lb red potatoes, cubed

6 oz ham, cubed

½ C frozen green peas

1 onion, chopped

4 C water

1 ½ Tbsp chicken bouillon

Pepper to taste

4 Tbsp unsalted butter

4 ½ Tbsp all-purpose flour

1 C milk

½ C water

Instructions:

1. In a large pot add potatoes, onion, peas, ham and water. Boil for 15 minutes. Then add chicken bouillon and pepper
2. When potatoes only have about 7 minutes left, heat butter in a skillet over medium heat
3. Add flour and whisk until smooth and until all is added, about 1 minute in all
4. Then add the milk and water and whisk until thickened (3 ½-4 minutes total)
5. Add milk mixture to the soup pot, and simmer on medium-low heat for 45 minutes- 1 hour
6. Enjoy!

This past wedding weekend, I only fell down the stairs once sans wine.

Afterwards SmithCale and I did some decompression and headed Dave & Buster's

And some things just shouldn't be can't be explained.

Food for Life,

the SupperSmiths, forging one meal at a time

Tuesday- Ham Frittata

Chef’s Notes:

Dear Diary,

Day 2 of no grocery store (with the exception of a quick run and grab of an onion, chips, salsa & one lunch apple).

It’s looking bleak, but luckily there is plenty of leftover ham from Easter.

I tell SmithCale that eggs are good for him, but really I’m just trying to use them up before their due date on the 28th (T-2 days).

The native is restless, and the daily evening thunderstorms don’t help my anti-store drive.

One more meal down, but store visit is becoming imminent.

Love,

Blythe

Plan of Attack:

1. Brown onions & pepper

2. Mix eggs mixture

3. Combine & Bake

Ingredients for 2:

4 oz ham, diced

1 tsp olive oil

½ green bell pepper, diced

¼ C red onion, chopped

3 eggs

½ C milk

¼ C all-purpose flour

1 Tbsp grated parmesan

2 oz Monterey Jack cheese, shredded, divided

¼ tsp dried tarragon

Salt and pepper to taste

2 homemade tortillas

Instructions:

1. Preheat oven to 425 degrees
2. Heat olive oil in skillet over medium-high heat
3. Add onion & bell pepper; sauté 8-10 minutes until softened & browned
4. Remove from heat and add ham; set aside
5. In another bowl whisk together eggs, milk, flour, tarragon, parmesan, 1.5 oz Monterey Jack cheese, salt & pepper
6. Spray 2 ramekins or other oven-safe dish with cooking spray.
7. Tear tortilla in half and place in the bottom of each dish
8. Top ½ of the onion/bell pepper/ ham mixture
9. Add ½ of the egg mixture and shake ramekin to even contents
10. Then top with other ½ of the tortilla and more shredded cheese
11. Bake for 20 minutes
12. Allow to rest for 3-5 minutes
13. Enjoy!

Food before the storm hits (it's tornado-y here),

the SupperSmiths, forging one meal at a time

Thursday- Chipotle Pork Tacos

Adapted from cooking light

Chef’s Notes: You know what I love about spring and summer dishes? They’re easy. Not a lot of cooking and simmering. God really knew what he was doing when he picked what fruits and veggies to be in season. The winter veggies needs to be softened and cooked so that you’ll have something warm, but in the hotter months they’re cool and refreshing! Be sure to check out my Jicamole salad. Jicama should be your new friend; it’s a cross between a water chestnut and a pear! Seriously, don’t be scared of the brown UFO in the veggie section.

Plan of Attack:

1. Combine in one bowl

2. Cook until done

Ingredients for 2:

½ lb pork tenderloin

1 tsp orange zest

½ Tbsp lime juice

1 tsp dried oregano

½ tsp brown sugar

2 tsp adobo sauce + ½ one pepper in adobo sauce

1 garlic clove, minced

Pinch of salt

1 tsp olive oil

Jicamole Salad

4 homemade tortillas

Instructions:

1. Cover pork in either foil or plastic wrap and beat with a mallet until flattened (it won’t be completely flat, just do the best you can); then slice thinly
2. In a bowl combine all other ingredients and toss in sliced pork pieces until well coated
3. Heat olive oil in a medium skillet over medium-high heat
4. Cook pork until done (about 4-5 minutes)
5. Enjoy!

Wednesday- Szechuan Fever Stir-Fry

Chef's Notes: Have you ever just needed a night off? Today SmithCale and I needed a night off, but not from cooking of course. Have you ever seen that Joe's Crab Shack commercial where he asks his co-workers, "You want to take the family out for some sad, greasy food?", that's kind of how SmithCale and I feel about eating out now. I've ruined us. You can't find this kind of awesomeness just anywhere! SmithCale asked for a Szechuan-flavored dish last week, so I made one up! It was delicious and beautiful! Now on to more relaxation, because tomorrow involves more work and running.

Plan of Attack:

1. Cook all in one Wok

Ingredients for 2:

1 Tbsp wok oil

4 oz thai rice noodles, soften to package directions

1 garlic clove, minced

1 red bell pepper, julienned

8 oz pork loin, thinly sliced

1 package Trumpet Mushroom, thinly sliced length-wise

Handful red onion slices

¼ C Szechuan Sauce

2 green onions, thinly sliced

Instructions:

1. Heat wok oil in a large wok over high heat
2. Add garlic and cook for 15 seconds
3. Add pork loin and red bell pepper; sauté 2 minutes
4. Add trumpet mushrooms and red onion; sauté another 2 minutes
5. Cover with a lid and steam for 3 ½ minutes
6. Add Szechuan sauce and noodles, cook a final 2 minutes
7. Top with green onions
8. Enjoy!

Make way for the King of the Trumpet Mushrooms!

Thursday- Chickpeas ‘n Greens

Adapted from Cooking Light

Chef's Notes: I could have kicked myself, I have THREE loaves of homemade bread in the freezer. But did ANY of them find their way out to be eaten with this meal?? NO! It really is a shame, but I won't be too harsh on myself. Even though I think it's written somewhere that you shouldn't eat a heapin' bowl of greens without some kind of homemade carb along side. Next time, Greens, I won't be out smartest so easily!

Plan of Attack:

1. Cook all in one pan

Ingredients for 3:

2 slices bacon

½ C dried chickpeas cooked according to package directions or 1 can chickpeas, drained and rinsed (I threw my dried chickpeas in the crockpot this morning with 4 C water and a little salt. Low cookin' 8 hours later they were perfectly done!)

2 carrots, roughly chopped

½ onion, roughly chopped

2 garlic cloves, minced

½ tsp paprika

½ tsp cumin

¼ tsp red pepper flakes

Salt and pepper to taste

2 ½ C chicken broth

1 C water

1 bunch collard greens, trimmed and chopped

1 Tbsp sour cream for garnish

Instructions:

1. Heat a large pot over medium-high heat
2. Add bacon and cook until crisp, remove from pot and crumble; set aside
3. Add onions and carrots to the pot with the bacon drippings; sauté 4 minutes
4. Add garlic; sauté 1 minute
5. Add paprika, cumin and red pepper flakes and sauté 30 seconds stirring frequently
6. Pour in chicken broth and water then add the collards and season with salt and pepper
7. Bring to a boil, reduce heat and simmer for 15 minutes
8. Add chickpeas and bacon and simmer a final 15 minutes
9. Enjoy!

SmithCale has gotten a new toy, a real honest to goodness camera. It started when my Cousin Kate, who is getting married in T-23 days, asked us to video her wedding. I mean, I did get a degree in it, may as well dust off that skill.

But SmithCale spiraled into a maze of cameras, tutorial videos and reviews. He finally found the camera he thought would be the best. Right now, he's NOT playing on his computer, he's READING THE MANUALS. I'm telling you, it's serious.

Here's some of his shots from the camera's maiden voyage.

See? I really do cook all the food!

Food for Life,

the SupperSmiths, forging one meal at a time

Wednesday- Smoked Paprika Pork

Adapted from Clean Eating

Chef’s Notes: Pork was on sale, but yet we still spend $15 on a pork loin. Before the gasping begins, we are going to get 6 meals out of that bad boy, starting with this one! Whenever we buy big hunk o’ meat like that, I weigh it and tell him how many servings to slice, then SmithCale (AKA my in house butcher, especially for whole chickens because I feel like TOO much of a carnivore breaking it’s widdle bones) cuts it. We bag, tag, label and freeze!

Plan of Attack:

1. Cook all in one pan

Ingredients for 2:

8 oz pork loin

1 tsp olive oil

Smoked Paprika to taste

Salt and pepper to taste

Instructions:

1. Heat olive oil in skillet over medium-high heat
2. Sprinkle both sides of the pork loin with smoked paprika, salt and pepper
3. Cook for about 3-5 minutes on each side or until the internal temperature is 160 degrees.
4. Enjoy over Succotash con Edamame

Food for Life,

the SupperSmiths, forging one meal at a time

Wednesday- Asparacetta Pasta

Stayed tuned until the bottom to meet my new running companion, and learn about one I have recently banned!

Chef’s Notes: What do you get when you combine Asparagus/Pancetta/Pasta. I think you know :) Our run got rained out yesterday so we did our quick 3 miles today and thus I moved our carbier to tonight to replenish our glycogen stores. So I read my sports nutrition textbooks from college? I paid am paying good money for them, may as well use them to our advantage!

Plan of Attack:

1. Reconstitute mushrooms

2. Bake Pancetta

3. Boil noodles & asparagus

Ingredients for 2:

4 oz pasta of choice cooked according to package directions

4 slices pancetta

½ bundle of asparagus, trimmed and cut into ½” pieces (the rest will be made into this on Friday)

1 oz dried oyster mushrooms (or 4 oz fresh)

2 garlic cloves, minced

Pecorino Romano, grated

Dressing-

1 Tbsp olive oil

1 ½ Tbsp red wine vinegar

1 tsp lemon juice

Salt & pepper to taste

Instructions:

1. Preheat oven to 475 degrees
2. Reconstitute mushrooms according to package
3. Boil according to package directions adding asparagus to the pot during the last 3 ½ minutes. Drain; and add to skillet
4. Bake pancetta for 6 minutes. Carefully diced and add to pasta mixture
5. In a small bowl combine dressing ingredients: olive oil, red wine vinegar, lemon juice, salt & pepper
6. Add dressing, mushrooms and garlic to the pasta and toss to coat
7. Enjoy!

I have been bugging SmithCale about this watch for literally weeks. I had been using a free running app on my iPhone, but it soon became painfully obvious it was really off. Case in point, on our first 5K it said I only ran 2.98 miles...

SmithCale found that it was on MAJOR sale on Amazon, so we jumped on it! Lemme tell you, it's amazing!

So what if it gives me cancer? What in our society WON'T give me cancer.

Also, I've been keeping something secret: I'm a recovering gum addict.

I'm now on day #6 of being gum-free.

Why give up gum? Well I was chewing like 3 packs a week. I know, crazy. But, also while reading my nifty textbooks it said that if you're suffering from the feeling of "rapid transit" while running (Yes, you assume correctly what that means), that it may because of the sweetner Sorbitol used in sugarless gum.

Since I stopped cold turkey last week, I haven't had that feeling anymore while running. That's including our long run (4.5 mi.) on Sunday which has usually been my most "rapid" feeling runs. As an added bonus it has also cut my snack cravings until they barely exist.

Just something to chew on.

Food for Life,

the SupperSmiths, forging one meal at a time

Thursday- Thai Meatcups

Adapted from Clean Eating

Personal Note: Another thing missing from our latest diet; meatloaf! I don’t eat your “normal” meatloaf, I like it to be packed with flavor from mushrooms, garlic and herbs rather than relying on kethup, soups or other not-so-natural additions. And since I was only making 2 servings, I knew that if I put the loaf in a pan, it would look a little pathetic. So I sprayed up a muffin tin and baked away! Also, the recipe included crispy-baked noodles, and so I made them with high hopes only to be disappointed. So, no sad noodle recipe for you! (But it did make for a nice picture)

Plan of Attack:

1. Brown mushrooms

2. Combine meatloaf ingredients

3. Bake for 25 minutes

Ingredients for 2:

1 tsp olive oil

Cooking spray

1 package (10 oz) baby bella mushrooms, sliced

2 cloves garlic, chopped

½ lb lean beef (or pork)

½ yellow onion, diced

1 egg

2 Tbsp panko bread crumbs

½ tsp ground ginger

1 tsp soy sauce

Handful fresh cilantro, minced

Instructions:

1. Preheat oven to 350 degrees
2. Heat olive oil in skillet to medium heat, add sliced mushrooms and cook for 5-7 minutes until mushrooms have browned and decreased in size; set aside
3. Spray muffin tin with cooking spray
4. In a bowl combine beef, onion, garlic, egg, bread crumbs, ground ginger and cilantro
5. Using your hands combine until well incorporated (takes a minute or two)
6. Add in reserved mushrooms and mix again
7. Divide the mixture into 4 equal portions and form each portion into a ball and place in the muffin tin
8. Bake for 25 minutes or until internal temperature reaches 160 degrees
9. Enjoy!

Wednesday- Sausage, Tomato & Arugula Fettuccine

Adapted from Cooking Light

Personal Note: Since I always know what I eat for dinner, I had started to notice a frightening pattern: Not enough pasta! Allow to share another aspect of my growth. There was a time, not too long ago, where Italian food only equaled one thing, pasta smothered in marinara. I still do thoroughly enjoy marinara, but SmithCale is quite stoked I have branched out into the world of non-marinara-smothered pasta!

Plan of Attack:

1. Boil Pasta

2. Cook sausage and tomatoes

3. Toss together with arugula

Ingredients for 2:

4 oz spinach fettuccine, cooked according to package directions (or any fettuccine or pasta you desire)

½ Tbsp olive oil

2 oz Italian ground sausage

1 clove garlic, minced

1 pint cherry/grape tomatoes

Salt and pepper to taste

2 handfuls baby arugula leaves

Sprinkling of grated romano cheese

Instructions:

1. Cook pasta, reserve 1/3 C of cooking water then strain; set aside
2. Heat olive oil in skillet over medium-high heat. Crumble sausage (not too small) and add to pan and brown for 3 minutes
3. Add garlic; sauté 30 seconds
4. Add tomatoes, salt and pepper; cover and cook 3 minutes shaking the pan occasionally
5. Lightly mash the tomatoes with your spatula, and cover and cook a final 3 minutes
6. Remove pan from heat, add reserved pasta liquid, add in pasta and arugula. Stir until arugula wilts
7. Sprinkle with romano cheese
8. Enjoy!

Wednesday- Italian Stracciatella with Mini Meatballs, Tortellini & Spinach

Adapted from Nadia G.

Chef’s Notes : Nadia G. on B*tchin’ Kitchen knows what she’s doing and that’s all I have to say.

Plan of Attack:

1. Prep Mini Meatballs

2. Simmer

Ingredients for 4:

Mini Meatballs-

½ lb ground pork

1 egg

1 tsp dried parsley

½ tsp dried oregano

½ tsp Italian seasoning

¼ C panko breadcrumbs

1/8 C parmesan cheese

1 clove garlic, minced

1/8 tsp salt

5 C chicken broth

1 C water

1 package (4 serving size) cheese tortellini

1 egg

Pinch of salt

1 5oz package fresh spinach

Instructions:

1. In a bowl combine ground pork, parsley, oregano, Italian seasoning, breadcrumbs, parmesan cheese, egg and salt. Form into marble-sized meatballs, set aside.
2. Bring a large pot with chicken broth and water to a simmer
3. Add meatballs a couple at a time along with tortellini; simmer 8-10 minutes
4. In a small bowl whisk 1 egg and salt
5. While stirring the soup quickly with a fork, SLOWLY add the egg mixture to form stracciatella
6. Place a handful of fresh spinach in each serving bowl and ladle hot soup on top to wilt spinach
7. Enjoy!