A 90 Day Fitness Challenge (Breakfast Day One)

I ran out of booze last night.  It is a rare occasion that I would let that happen but I did it on purpose.  Even though I miscalculated by a day or two and because I have no intention of replacing it for a while, this does nothing but allow me to start my fitness challenge early.

I am still not comfortable with those words, fitness challenge but I decided to take on the task for a lot of reasons.   There is money that will be donated to school lunch programs for one but mostly because I started my fitness journey almost 1 1/2 years ago and I have hit the wall over the past months.  As with everything in life lots of things get in the way, we loose interest, or gain interest in other pastimes but nonetheless it is easy to move onto other things.

I kept chiding myself though.  I wasn’t ready to give up on my fitness goals, I am not ready to settle for less then what I told myself I would accomplish,  nor am I ready to go into a maintenance mode where I don’t loose what I have gained but don’t gain anything either.  I want more.

Of course if you know me, or haven’t been around me for a while,  you would know these are foreign words coming out of my mouth but somehow I have really taken to the idea of being healthy from an exercise standpoint.

So the journey continues and for the next 90 days I am going to lift myself up each day and exercise, go the the gym, and run.  I am also going track my diet, make sure I am on track to eat healthy well rounded meals so that I don’t hurt my, uh hum, 50 year old body.

I think you will see I don’t plan on changing my diet a whole lot.  I do want to track my macro intake so I know my percentages of carbs, fats, and protein.  I want a good balance.  I also have no intention of weighing myself.  This challenge is about Body Mass Index (BMI) for me, it is not about losing weight.  The goal is to change my body shape by gaining muscle mass and building a stronger core.

My ultimate goal isn’t that I might live longer but my hopes are I will live better.

Poached Eggs, Roasted Asparagus and Crispy Prosciutto

4 eggs

1 bunch of asparagus

4 pieces of prosciutto, real prosciutto is cured with salt only and the ingredients list should reflect that, if you are trying to avoid sugar or additives make sure you read the list.

olive oil

red wine vinegar

1. Heat the oven to 425 degrees.

2. Place the asparagus onto a sheet tray and drizzle it with olive oil.  Roll, or toss them around being sure to give them a good coating of oil.  Salt and pepper the asparagus.

3. Separate the thin slices prosciutto and place them on top of the asparagus making sure to keep them from overlapping.

4. Fill a 3 1/2 quart sauce pan 2/3 full with water. Add 2 teaspoons of red wine vinegar.  Bring the water to a boil then reduce the heat to low.

5. Place the asparagus and prosciutto into the oven.  Roast for 15 minutes, or until the prosciutto is crispy and the asparagus tender.

6. Crack your first egg into a small bowl.  Using a slotted spoon stir the water vigorously so you create a water spout/tornado kind of effect.  As it slows carefully lower the small bowl to the center of the vortex with out letting the bowl touch.  Gently pour the egg into the center of the vortex.  Let it spin.  Poach the egg for 3 minutes.  Remove it to a plate and continue to poach the remaining eggs.

7.  When you have finished poaching all the eggs place them all back into the water to gently warm them.  Don’t leave them in the water to long or they will become hard.

8. Plate up the asparagus and prosciutto, top with two warm eggs and serve.

My Favorite Tofu Scramble

It’s not for a lack of eggs.  I raise chickens, I have more eggs then I can use most days.

So what drives me to this dish.  I especially like sprouted tofu, a lot.  It’s not just tofu though. I like the process, the feel of the tofu as I crumble it between my fingers onto a plate, the precision of cutting the potatoes into tiny squares so they cook faster but stay crispy on the outside while remaining creamy in the interior, the smell of the curry powder when I sprinkle it into the hot pan, or the sizzle of the tomato sauce.

I like this dish because it requires a few minutes to make but isn’t complicated to get to the table.

I like it because it is doable on a weekday morning.

I like it because it feels nutritious to eat, as if it is resetting something in my body.

I like it because after eating I am still hungry for the day.

Curried Tofu Scramble (2 servings)

10 ounces sprouted firm tofu, crumbled

1 russet potato, scrubbed and diced into 1/4 inch squares

peanut or grape seed oil

1 green onion, thinly sliced

1 jalapeno, chopped

1 tablespoon curry powder

1/4 cup tomato sauce

kosher salt and fresh ground pepper cilantro, optional

1. Place a 12 inch non-stick skillet over medium high heat.  Add enough oil to the pan to generously coat the bottom of the pan.  Add the potatoes.  Season them with salt and pepper.  Gently toss the potatoes in the pan until they are brown on all sides, crispy but still creamy in the center.

2. Add the tofu, jalapeno, and green onion to the pan.  Season again with salt and black pepper.  Stir to combine the sprinkle the curry powder over the tofu.  Stir again being sure to evenly stain all the pieces of tofu with the nice yellow color of the curry.  Add the tomato sauce and stir.  If need be add a tablespoon or more of water.

3. Once everything is heated through, the right consistency, and seasoned to your liking divide the scramble onto two plates, garnish with cilantro and serve.

A Simple Smoothie

DSC_0444“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.”  This is what I had to say on New Year’s Day.  I am still mulling over my words.

As is my usual, I didn’t make a resolution.  I am more likely to sit in a chair and assess last year rather then try to change the new one.  Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become physically fit. Continue reading “A Simple Smoothie”

Pancetta Lardons, Sorrel and Mushroom Quiche

I grow sorrel every year.  That’s not true, it’s a perennial so it comes back every year all on its own.  So I am not so sure I grow it as much as just let it be.  Either way I have access to it each spring.  The thing is I rarely use it.  It is one of those vegetables where you always say to yourself you will get around to it but never do.  I guess for me sorrel is like when I lived in New York City and I always said to myself I need to go to the top of the Empire Stare Building or get out to the Statue of Liberty and then moved away before I ever did any of those things.

Last year though I started to make pesto from sorrel and I found it exciting and delicious but after that I found other vegetables and pretty much left sorrel at the side of the dance floor.

This year so far has been different.  I have made a sorrel gratin, creamed sorrel and now this quiche.   Maybe sorrel is a vegetable that takes time to get to know before you can become close kitchen friends. Continue reading “Pancetta Lardons, Sorrel and Mushroom Quiche”

Scrapple

scrappleSort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free.

It is true when it comes to pig parts scrapple could be anything but the squeal but then that is up to the person making the dish. As with most charcuterie you are dealing with head to tail anyway so it is not a big jump to figure it is going to use pork liver. You don’t have to use pork liver but without it I am not sure you get the real gist of what is going on with the flavor and texture of scrapple. Generally after the liver the parts used are usually very flavorful cuts that need picked after being cooked and therefore wouldn’t normally be used except maybe in stews. Things like the cheeks or the snout. Pork ribs were used here because they are the most readily available to the general public.

Spicy, crispy, creamy and chock full of whole grain goodness. Give it a go and you won’t be disappointed.

Makes one 8 x 4 x 3 loaf

1 lb. meaty pork short ribs

6 oz. pork liver, if you can’t find it add more pork ribs

1 small carrot, peeled and sliced

2 green onions

1/4 cup yellow onion, chopped

4 cups water

2 teaspoons dried sage, toasted

1 teaspoon dried thyme

1 1/2 teaspoons fresh ground black pepper

1/2 cup cornmeal

1/3 cup buckwheat flour

a healthy pinch ground clove

kosher salt

1. Place the ribs, liver, carrot, green onions, and onion into a sauce pan where they will fit snuggly. Cover with the water and add pinch of salt.

2. Bring the liquid to a boil and reduce the heat to a simmer. Skim any foam that rises to the surface.

3. Simmer, covered, until the ribs are fall apart tender. Probably 2 hours, maybe 3.

4. Remove the meat to a tray. Strain the stock and measure it out. Wash the sauce pan. You will need 1 1/4 cup of liquid. If you have more than 1 1/4 cup put the broth back into the sauce pan reduce the liquid over high heat. If you have less add water to make 1 1/4 cup.

5. Pick the meat from the rib bones. Place half the rib meat and the liver into a food processor and grind it till it is finely chopped. Chop the rest of the rib meat with a knife so it is coarse but not big chunks.

6. Add 1 teaspoon of kosher salt, the broth and the spices to the sauce pan and bring it to a boil. Reduce the heat and while whisking add the cornmeal and buckwheat flour. Whisk until smooth.

7. The scrapple will thicken a lot at this point. Add the meat and mix it in while still cooking the scrapple. If it is really stiff you may want to add a tablespoon of water but don’t make it to thin.

8. Dump the mixture into a greased 8 x 4 x 3 loaf pan and smooth down the top with a rubber spatula. Push on it firmly with the spatula to get rid of air bubbles.

9. Place a piece of plastic wrap right on top of the scrapple and then wrap the pan. Place the scrapple in the fridge overnight.

10. When you are ready to fry it cut slices and either dredge it in cornmeal or flour. Shake off the excess and saute it in butter over medium to medium high heat until the exterior is crispy and brown on both side and the interior is hot. Serve

Note: excess scrapple can be frozen but when you go to fry it it won’t stay together in a nice block. It will not taste any different the shape is the only thing different.

Smoked Herring Salad

Smoked Herring Salad

Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or do we just have a lot of closet canned fish eaters in this country.

Canned fish is brilliant, don’t laugh, I am being totally serious. It is really tasty, it harmlessly sits in your pantry ready to be used and is as tasty as the day it was packed.

Maybe people don’t know how to use it or maybe when they were little their parents always told them they wouldn’t like it and so they never have. My guess is most people who say they don’t like it have never tried it or it has been served to them right out of the can bathed in some sort of funky sauce.

No, what I am talking about is fish packed in oil, be it, mackerel, herring or sardines, smoked and not smoked. The omega-3 dense bait fish, well not mackerel it is higher up the chain then the other two, but fish oil rich nonetheless.

It’s as if you have to go to Eastern Europe, Nordic countries or Russia for your recipes and I am good with that. These countries now what to do when it comes to canned fish. I trust them.

This recipe is of Dutch descent. Being the herring eaters they are you can count on them for good recipes.

Serves 4

1 1/2 tablespoons mayonnaise

1 teaspoon Dusseldorf mustard or Dijon

1 teaspoon whole grain mustard

1/2 teaspoon red wine vinegar

1 tin smoked herring or mackerel

2/3 cup celery, chopped

1 cup yukon gold potatoes, boiled and cubed

6 cornichons, chopped

2 to 3 beets, roasted, peeled and cubed

2 hard boiled eggs, shelled

a handful of peas, fresh or frozen

2 teaspoons chives, chopped

2 shallots, peeled and sliced into thin rounds

salt and fresh ground black pepper

1. Combine the mayonnaise, mustards and vinegar in a large mixing bowl. Whisk to combine.

2. Add the celery, potato, cornichons, peas and herring. Smash the eggs into chunks and add them to the bowl. Stir to combine. The herring will break up into small pieces with some hunks much like if you were making tuna salad. If you want big hunks of herring then garnish the salad with it.

3. Divide among 4 plates and garnish with the beets and shallot rings. Garnishing with the beets keeps the salad from turning pink.

4. Serve

Rösti with Gravlax and Caperberries

This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience in other words.

SERVES 4

1 1/4 pound russet potatoes, scubbed and roughly peeled

4 tablespoons unsalted butter

2 tablespoons grape seed oil

4 pieces gravlax style smoked salmon

4 caper berries

1/3 cup cultured sour cream

2 teaspoons prepared horseradish

kosher salt and fresh ground white pepper

1 tablespoon fresh chives minced

1. Place a clean towel under a mandoline and grate the potatoes using the julienned blade and let them fall right onto the towel. Bunch up the corner of the towel and rinse the potatoes under cold running water. Twist the towel forming a tight ball and keep twisting until all the moisture is removed.

2. Place the potatoes into a bowl and combine with the melted butter. Season with salt and white pepper.

3. Heat a 10 inch nonstick saute pan over medium heat. Add the grape seed oil and then place the potatoes evenly across the bottom of the pan.

4. It took me 8 minutes on medium flame then bumping it up to medium high for 6 minutes to get the right crust. Use that as a guide it is not an absolute.

5. When the rosti is ready to flip use an over size lid or pizza pan and cover the saute pan. Do this by the sink. Flip, without hesitation, while holding the pizza pan tightly to the pan, and them slide the cake carefully back into the pan. Cook the other side of the rosti until crispy.

6. Combine the sour cream with the horseradish and season it with salt and pepper. Roll the salmon slices attractively. Rinse the caper berries. Chop the chives.

7. Arrange the different elements attractively on the cake, cut, and serve.