How in the world have we reached the end of January? I'm still waiting for 2012 to begin, and here we're already 1/12 of the way finished. Yikes!
So how did I do with my health and fitness goals this month? Middling, at best, to be honest (which I have to be, since what's the point otherwise?). Let's take a more specific look:
1) Complete a 45 minute cardio workout at least 3 times a week.
Yup, this was a very good goal. Definitely didn't make it, though. Started the month off with a sinus infection and allowed that to be an excuse for much longer than strictly needed. I did learn some things, however, which is the point. First, it's much easier to get a workout in on the weekends, because Stan and I often hike or do things together. So apparently I need a buddy. Second, if I haven't worked out by 10 a.m., I am just plain not going to do it. Once the day gets rolling, there are too many excuses. Therefore, I need to get my workout out of the way first thing.
I'm taking these lessons into February, where I hope I can show improvement.
2) Drink at least 6 (8 oz) glasses of water a day.
I did much better here for someone who drinks basically nothing at all (except wine - I'm very good at that). 21/31 days I managed to drink all six of my glasses, with only minimal whining and complaining. However, and here's the really impressive thing, I managed to drink SOME water every single day. I'm ordering - and actually drinking - more water out at restaurants, and basically paying more attention all the way around.
So while perfection wasn't achieved, I'm feeling much more mindful about my fluid consumption and optimistic about my continued success drinking water. I make no promises about the whining, though!
Look for my February goals tomorrow!
Tuesday, January 31, 2012
Sunday, January 22, 2012
Recipe #3: Fennel and Pork Stew
I don't think we usually eat this much pork, but cold-ish, and certainly rainy, weather finally rolled in to NoCal, so comfort food sounded fabulous this weekend. I was planning on cooking this Friday, but we went out with friends instead. Then it was destined for Saturday dinner, but we ate lunch too late. Turns out it made a perfectly lovely - and hearty - Sunday lunch.
Fennel and Pork Stew
adapted from Eating Well magazine, February 2012
8 cups thinly sliced fennel (2-3 med bulbs)
1 med onion, halved and thinly sliced
2.5 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1.5 tsp salt
1.5 teaspoons pepper
3/4 cup dry white wine (I used a cheap Sauvignon Blanc)
4 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
2 tsp finely chopped fresh oregano
1 28-oz can whole tomatoes, drained (next time I'll just use diced)
1) Spread fennel and onion in an even layer in a 5-6 quart slow cooker. Add pork to the top.
2) Sprinkle port with salt, pepper, garlic, rosemary, and oregano. Top with white wine and tomatoes.
3) Cover and cook for 4-5 hours on high or 7-8 hours on low.
Confession: the original recipe said to brown the pork in 2 tbsp olive oil, then use the wine to deglaze the pan. I have tried crock pot recipes both ways (browning and not), and I find that usually the meat is more tender if you don't brown it, with minimal change in flavor. Plus, the point of using a crock pot is convenience, and having to dirty extra pans and take the extra time is NOT convenient. So I didn't do it. But you can if you want.
I served this over a hearty, textured polenta (lightly flavored with parmesan), which was the perfect foil for the rich herb-and-fennel flavor. The original recipe says this serves 8, and I would concur. I froze half, so I'll update if there are any problems after freezing.
Fennel and Pork Stew
adapted from Eating Well magazine, February 2012
8 cups thinly sliced fennel (2-3 med bulbs)
1 med onion, halved and thinly sliced
2.5 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1.5 tsp salt
1.5 teaspoons pepper
3/4 cup dry white wine (I used a cheap Sauvignon Blanc)
4 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
2 tsp finely chopped fresh oregano
1 28-oz can whole tomatoes, drained (next time I'll just use diced)
1) Spread fennel and onion in an even layer in a 5-6 quart slow cooker. Add pork to the top.
2) Sprinkle port with salt, pepper, garlic, rosemary, and oregano. Top with white wine and tomatoes.
3) Cover and cook for 4-5 hours on high or 7-8 hours on low.
Confession: the original recipe said to brown the pork in 2 tbsp olive oil, then use the wine to deglaze the pan. I have tried crock pot recipes both ways (browning and not), and I find that usually the meat is more tender if you don't brown it, with minimal change in flavor. Plus, the point of using a crock pot is convenience, and having to dirty extra pans and take the extra time is NOT convenient. So I didn't do it. But you can if you want.
I served this over a hearty, textured polenta (lightly flavored with parmesan), which was the perfect foil for the rich herb-and-fennel flavor. The original recipe says this serves 8, and I would concur. I froze half, so I'll update if there are any problems after freezing.
Saturday, January 21, 2012
Recipe #2: Fennel Crusted Pork Loin with Roasted Potatoes and Pears
With company coming over on a weekday last week, I was in search of a recipe that was tasty, hearty, and had virtually no last minute components to take me away from my guests. And, as always, it had to be something my husband would enjoy as well. This was a decided hit and so simple that I will definitely be repeating it.
Fennel Crusted Pork Loin with Roasted Potatoes and Pears
from Real Simple magazine, October 2007 (and yes, I clipped this recipe that long ago and had stashed it in another cookbook!)
1 tbsp fennel seeds
2 cloves garlic, minced
4 tbsp olive oil
salt and pepper
2 pounds boneless pork loin
2 onions (red or yellow) cut into quarters or eighths
1 pound small white potatoes, washed and quartered
3 firm, ripe pears (Bosc worked well), cored and quartered
1) Heat the oven to 400 degrees.
2) Crush the fennel seeds (mortar and pestle, bottom of a heavy pan, spice grinder). Mix the seeds, garlic, 1 tsp of salt, 1/4 tsp of pepper, and 2 tbsp of olive oil. Rub the mixture over the pork, then place the pork in a roasting pan.
3) In a large ziplock bag (or a bowl, if you want to wash more dishes) toss the onion, potatoes, and pears with the remaining olive oil, plus 1 tsp salt and 1/4 tsp black pepper. Scatter around the pork.
4) Roast until thoroughly cooked, about 70 minutes. (I took mine out when the internal temp was 140 and let it rest for about 10 min to finish cooking.) Serve with the roasted vegetables/fruit.
I followed the directions almost exactly, although I doubled the fennel-garlic rub (everything except the oil). The results were delicious, and the prep was super easy.
Fennel Crusted Pork Loin with Roasted Potatoes and Pears
from Real Simple magazine, October 2007 (and yes, I clipped this recipe that long ago and had stashed it in another cookbook!)
1 tbsp fennel seeds
2 cloves garlic, minced
4 tbsp olive oil
salt and pepper
2 pounds boneless pork loin
2 onions (red or yellow) cut into quarters or eighths
1 pound small white potatoes, washed and quartered
3 firm, ripe pears (Bosc worked well), cored and quartered
1) Heat the oven to 400 degrees.
2) Crush the fennel seeds (mortar and pestle, bottom of a heavy pan, spice grinder). Mix the seeds, garlic, 1 tsp of salt, 1/4 tsp of pepper, and 2 tbsp of olive oil. Rub the mixture over the pork, then place the pork in a roasting pan.
3) In a large ziplock bag (or a bowl, if you want to wash more dishes) toss the onion, potatoes, and pears with the remaining olive oil, plus 1 tsp salt and 1/4 tsp black pepper. Scatter around the pork.
4) Roast until thoroughly cooked, about 70 minutes. (I took mine out when the internal temp was 140 and let it rest for about 10 min to finish cooking.) Serve with the roasted vegetables/fruit.
I followed the directions almost exactly, although I doubled the fennel-garlic rub (everything except the oil). The results were delicious, and the prep was super easy.
Friday, January 6, 2012
Recipe #1: Curried Vegetable Pot Pies
I did not set out to start with a vegetarian recipe, since my husband's response to vegetables is usually lackluster at best, but I was flipping through never-used wedding cookbooks, and this just caught my eye. Pot pie always sounds so warm and cozy in the winter, plus it actually was all vegetables my husband eats (minus the peas). Score! So here you are:
Curried Vegetable Pot Pies
adapted from Martha Stewart's Dinner at Home
Curried Vegetable Pot Pies
adapted from Martha Stewart's Dinner at Home
- 1 package frozen puff pastry dough, thawed according to package instructions
- 3 tbsp unsalted butter
- 1 leek, white and pale green parts only, cut into 1/2" half moons, washed well
- 3 parsnips, peeled and cut into 1" pieces
- 2 carrots, peeled and cut into 1" pieces
- 3 tbsp all-purpose flour
- 4 cups milk, plus more for brushing
- 1 russet potato (8 oz) peeled and cut into 2" by 1/2" matchsticks
- 1 tbsp plus 1 tsp curry powder
- 1 cup frozen peas
1) Preheat oven to 400 degrees F. Cut pastry dough into four squares (just large enough to cover the top of each 10 oz baking dish). Make several vents for steam in each piece. Chill on a baking sheet until firm.
2) Meanwhile, melt butter in a 4-quart saucepan over medium high heat. Cook leeks, parsnips, and carrots with 1 tsp salt, stirring frequently until slightly soft (3-5 min). Add flour; cook, stirring, until golden (2-3 min).
3) Whisking constantly, stir in milk, potato, and curry powder. Bring to a boil. Reduce heat and simmer gently until potato is tender, stirring occasionally (8-10 min). Season with salt and pepper
4) Stir in frozen peas. Divide cooked mixture evenly among baking dishes and top with pastry. Brush pastry with milk. Place on a baking sheet and bake until crust is golden and filling is bubbly. 22-25 min. Let cool 10 min before serving.
My Variations/Notes
- I don't do matchsticks - who has the time? So I just chopped the veggies into small enough pieces that I thought they would cook in roughly 10 min.
- I added 1 cup frozen pearl onions. I love them. I'll put them in anything that will hold still long enough.
- I used small Yukon gold potatoes, unpeeled and diced, instead of russet.
- I topped mine with a biscuit topping instead of puff pastry - just as yummy, slightly healthier.
- I only did 3 cups of milk - four would have been veggie soup!
- Next time I will replace some of the milk with light coconut milk.
- I baked it in one container rather than small ones. I'm lazy about dishes.
All in all, I thought this was a good but not fabulous recipe. I'm always thrilled to find something vegetarian my husband wouldn't mind me serving again (although I think you could add diced chicken to this), and I'm certain I will try it again. Definitely with coconut milk. And in individual containers, so I can have peas in mine!
Sunday, January 1, 2012
January Health and Fitness Goals
Happy New Year, everyone!
It feels productive to be posting on January 1. It feels productive to be doing pretty much anything on a Sunday morning, especially a holiday morning.
Without further ado, my health and fitness goals for the month of January...
1) Complete a 45 minute cardio workout at least 3 times a week.
I'm blithely ignoring the fact that this should already be happening, because that way lies self-recrimination and perceived failure. Instead, I'm reaffirming that, as a small step in the correct direction, what a wonderful habit I'll have established in the next 31 days. And hey, I have a free gym with this apartment. Might as well use it before we find that dream house!
2) Drink at least 6 (8 oz) glasses of water each day.
I'm horrible about drinking water. Or anything, really. I'm sure I spend my life partially dehydrated. However, every time I commit to drinking more water, it also means I commit to spending more time running to the loo. I've heard your body adjusts, but when your body is expected in a classroom to deter mayhem, you don't always have time for adjustments ;-) But now I do. So. Water. In January. Lots of it. At least, lots for me.
It feels productive to be posting on January 1. It feels productive to be doing pretty much anything on a Sunday morning, especially a holiday morning.
Without further ado, my health and fitness goals for the month of January...
1) Complete a 45 minute cardio workout at least 3 times a week.
I'm blithely ignoring the fact that this should already be happening, because that way lies self-recrimination and perceived failure. Instead, I'm reaffirming that, as a small step in the correct direction, what a wonderful habit I'll have established in the next 31 days. And hey, I have a free gym with this apartment. Might as well use it before we find that dream house!
2) Drink at least 6 (8 oz) glasses of water each day.
I'm horrible about drinking water. Or anything, really. I'm sure I spend my life partially dehydrated. However, every time I commit to drinking more water, it also means I commit to spending more time running to the loo. I've heard your body adjusts, but when your body is expected in a classroom to deter mayhem, you don't always have time for adjustments ;-) But now I do. So. Water. In January. Lots of it. At least, lots for me.
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