Tag Archives: marathon

Boston Marathon & Food Matters Project #37: Central American Red Beans & Rice

The blog post below was ready to be published when I found out about what happened at the Boston Marathon.  I’m having a hard time wrapping my head around this tragedy and devastation.  Although I blog about food, my other hobby is running.  Running races are a time when runners can celebrate all of the hard work they put into their training, and their family and friends can support them.  During races the amount of energy, comradery, and excitement is like nothing I have every experienced before- this is the reason I continue to sign up for races, cheer my friends on, and volunteer.  My heart goes out to all those affected by yesterday’s events.

If you’d like to read more, here are some blog posts which resonated with me.  There are more posts being published by the minute, so if you find one that touched you, please share in the comments below.

Health on the Run
Pavement Runner
Run to Eat
Sweet Life Ericka

Or, check out these articles:

If you are losing faith in human nature, go out and watch a marathon – The Washington Post
The Meaning of the Boston Marathon – The New Yorker

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The start of the week means a new post from the Food Matters Project!  This week our host is Aura, of Dinner with Aura.  Aura lives in Michigan, so she was happy to make a warm and comforting dish for a cold, rainy day.  Fortunately, DC has had better weather the last couple of weeks- spring is finally here!

Aura chose Mark Bittman’s recipe for Super-Lemony Kidney Beans, from his Food Matters Cookbook.  Definitely check out her Lubia Chalow-Afghan Lemon Kidney Beans, as she stuck to the original recipe in the cookbook.  The photos are beautiful, and now I can’t wait to try this recipe.  Make sure to stop over and check out what other Food Matters Project participants made here.

Aura mentioned this in her post, and I agree with her, I have a hard time imagining what each recipe will look like, since there are no photos in Mark Bittman’s cookbook.  As I’ve been doing this project for over a year now (this page has the list of all of the FMP posts we participated in), I realized that I skip over many recipes in other cookbooks just because I can’t visualize them- changing this might have to be a new resolution when it comes to cooking!

I read the ingredients.  Then I went to the grocery store, and rather than buying a bag of kidney beans, I was intrigued by the Central American Red Beans.  So I got a little side tracked, and the Afghan flavors turned into South American one’s…so I didn’t follow Mark Bittman’s recipe!  The beans are great, perfect when incorporated with the rice- but they do take a little to cook (although it’s worth the time and effort).

Central American Red Beans & Rice

Central American Red Beans & Rice
Fifth Floor Kitchen Original

This recipe makes a lot!  We had friends over for dinner, and only half was eaten- so be prepared to eat it for a week, or halve the recipe.  We started with chips and salsa, and paired this with some steak in chimichurri sauce which was made on the grill.

1 lb Central American Red Beans (although you can use any dried beans)
water
2 cups of uncooked rice
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeño, chopped
1 tbsp adobo sauce
1 tsp cumin
1 tbsp salt
1 tsp pepper
green onions (optional)
cilantro (optional)

Add the beans to a large pot, then add water so it covers all of the beans.  Bring to a boil, then turn down to medium heat.  Cook the beans until they start to be soft (once cooked, these are bit harder than black beans or garbanzo’s).  I had to add additional water while cooking, so keep an eye out for them.  The cooking process should take about 5 hours.

Cook rice per package directions.

Once the beans are close to being done, add the onion, garlic, jalapeño, adobo sauce, cumin, salt, and pepper.  Continue to cook for about an hour, then take off heat and mix in with the rice.

Feel free to sprinkle with green onions and cilantro for additional flavor.

Sausage, Egg & Cheese Breakfast Casserole

As I’ve mentioned before, Sam and I do a lot of running.  Currently, we’re training for the Rock ‘n Roll USA Half Marathon, which is held in DC in March!  Are any of you running it?  I would love to see some bloggers and readers out there!

For me, the hardest part about training for distance races (halfs, fulls, etc) is providing your body with enough nutrition and energy.  Specifically, the day you do your long run- ours tend to be Saturdays.  What can you eat after a run during which you’ve burned over 1,000 calories?  A burger definitely hits the spot, but I some mornings all I want are eggs.

A couple of weeks ago, I was perusing my Google Reader and I saw the perfect post-long run breakfast dish.  It was from Liza, of (a)Musing Foodie- a fellow blogger I met at the Eat, Write, Retreat Food Blog Conference.  The best part was, it’s a dish you put together the night before, and just pop it into the oven in the morning.

Sausage, Egg & Cheese Breakfast Casserole

Even if you don’t have a long run planned for this Saturday, this is a perfect dish for your brunch guests.  Easy, delicious and very versatile!

Sausage, Egg & Cheese Breakfast Casserole

Sausage, Egg & Cheese Breakfast Casserole
Adapted from: (a)Musing Foodie

Liza used a baguette, I did not have one on hand- so I used leftover whole-wheat bread from Trader Joe’s that had flaxseeds and sunflowers seeds in it.  Feel free to use what you have in your bread box!  Additionally, use any type of milk product for the 2 1/2 cups of liquid (regular milk, soy milk, almond milk, etc)- I ran out of the soy milk so I substituted the rest with the half ‘n half.

2 cups of bread, cubed
6 slices of bacon
1 large onion, chopped
5 garlic cloves, minced
1 jalapeño, chopped (optional)
1 lb Polish sausage, cut into small pieces
8 oz sharp cheddar cheese, grated
2 cups fresh spinach, roughly chopped
1/4 cup green onions, chopped
10 large eggs
2 cups soy milk
1/2 cup half ‘n half
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper

Spray a 9×13” baking dish with cooking spray. Then spread the bread cubes on the bottom of the baking dish.

Heat up a large skillet, place the bacon on it and heat it up until crispy on both sides.  Set aside on a paper towel, but leave the bacon grease in the pan.  Then add in the onion, let it cook until translucent over medium heat, about 5 minutes.  Stir in the garlic and jalapeño, cook for another 2-3 minutes.  Next, add in the sausage and cook for about 5-10 minutes, until it begins to brown.  Add all of these ingredients into a large bowl.

Once the bacon has cooled off, chop it up and add it to the bowl.  Then mix in cheese, spinach, and green onions.  Once the meats and vegetables are mixed, spread this out over the bread cubes in the baking dish.

Next, in a medium bowl whisk together the eggs, soy milk, half and half, Worcestershire sauce, salt, and pepper.  Then pour this mixture over the layers in the casserole dish, and gently press down so the liquid drips down.

Cover the casserole, and let it sit overnight in the fridge.

Once you’re ready to cook it, preheat the oven to 375ºF.  Bake the casserole covered with aluminum foil for 45 minutes.  Then uncover it, and bake it for another 15 minutes when it starts to bubble.

Let it rest for 10-15 minutes before serving.