A little help

Yesterday I got an email reminding me that the Shamrock Shuffle is a mere 53 (52 at this point) days away. It was good to know, but also daunting because I have felt very unmotivated lately... Beyond running on Friday and Saturday, I've done nothing since to help move forward. This lack of motivation is seriously bumming me out. I think a bit of music would help... Music has that amazing ability to inspire us, calm us and speak to and for us when we seem otherwise unable to find words.

I realized that while I don't need an mp3 player (especially since I know Dan and I have killed 2 since being married), I'd really like one. But then I thought about what I'd like to put on it. What are some songs you love to listen to while cleaning, working out, running or driving? I listen to a pretty eclectic mix of stuff, but trying to figure out what would really keep me going was a bit hard as most of it is pretty mellow. I know my bluegrass stuff would have enough pep to keep me a-runnin', but I thought I'd turn to my friends for suggestions of their favorites.

(Also, though somewhat of a sidenote, I'm trying to find some albums that feature hymns. But not over-produced or overdone. Just simple, so that I can sing along as I go through the day. I find so many are either big productions or lousy quality. Anyone have some great ones they love?)

And in return, readers, I will share this delicious recipe. We tried it over the weekend and I can assure you that I was looking forward to leftovers once the meal ended! A great vegetarian option, too, for those who are so inclined.

Cavatappi with Spinach, Garbanzo Beans, and Feta

Yield: 12 servings (serving size: 1 1/3 cups)

Ingredients

• 8  cups  coarsely chopped spinach
• 8  cups  hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
• 1  cup  (4 ounces) crumbled feta cheese
• 1/4  cup  olive oil
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 2  (19-ounce) cans chickpeas (garbanzo beans) or other white beans, drained
• 4  garlic cloves, crushed
• Freshly ground pepper
• Lemon wedges (optional)

Preparation

Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.

Nutritional Information

Calories:288 (27% from fat)

Fat:8.6g (sat 2.3g,mono 4.2g,poly 1.3g)

Protein:11.2g

Carbohydrate:42.2g

Fiber:4.4g

Cholesterol:9mg

Iron:3.6mg

Sodium:334mg

Calcium:106mg

Cooking Light, JUNE 1998

 

Rollin' Rollin'

My mother-in-law got me a Cooking Light subscription for Christmas. I was really excited. I like their recipes a ton, primarily because I find them delicious. The first time I had even looked through some was at my sister-in-law's last Christmas. Since then, I've been hooked. They are just plain yummy and I'd recommend them to you all.

*note: I am not paid by Cooking Light. They don't even know I exist beyond the fact that now they mail me a magazine. But I'll still push 'em on ya. I'm good for free advertising like that.

So this is one of the new favorites in our house. I had it saved in my electronic recipe box for a while, but never got the chance to try it. I LOVE Chinese food. It's probably the second most missed food on my "Foods I Miss From NJ" (right after gyros, or just about anything from a diner). I have often eaten  leftover egg rolls for breakfast; they are more tasty that way, I promise.

So anyway, I found this recipe and thought I had to give it a try - a baked alternative to the grease laden fried version. I was skeptical, but I had to know, would it be good? Well, I assure you, friend, yes! Yes they are good.

Dan even went so far as to say that he likes them even better than the real thing. WHAT!? I told him to close that lying mouth, and to stop speaking falsehood. But there's a testimonial for you.

Oh, I should probably mention that I find it hard to ever follow a recipe exactly, so I'll put some notes in italics along the way...

BAKED EGG ROLLS

Egg rolls:
2/3 cup coarsely chopped celery   - I omit the celery
2/3 cup coarsely chopped carrot  - and just shred up a bunch of carrots. Like 1 1/2 cups.
2 cups shredded cabbage  - and increase this too. In fact, I've read notes that some use cole slaw mix
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger  - I use ground because it's what I have
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

Sauce:    We don't even use the sauce, so I can't attest to its tastiness
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)

Preheat oven to 425°.

Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
Since I use shredded carrot, I skip that step up there

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. I don't trim. It seems totally unnecessary to me

Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling.

Fold in trimmed corners. Moisten top corner of wrapper with egg white I use water here instead; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.

To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.


Yield:  14 servings (serving size: 1 roll and about 1 tablespoon sauce)

CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g,mono 0.9g,poly 1.1g); IRON 0.9mg; CHOLESTEROL 11mg; CALCIUM 18mg; CARBOHYDRATE 8g; SODIUM 532mg; PROTEIN 5.7g; FIBER 0.7g

Cooking Light, MARCH 2001