The Cooking Runner

The cooking runner pedicure lover

Miles run this month: 12.3 miles

Miles left to reach 2013 goal: 2000.7 miles

I think I might change my name to the one listed above!!!!!.

Met my SIL’s (yes I have a lot of SIL’s–3 soon to be 4, and yes I have seen them a lot in the past 60 days) for a pedicure this morning. We went to GL Nails in Grand Haven… um I will be returning. $25 and you get a massage chair, a pedicure, a leg rub that lasted FOREVER, and a paint job. Let me tell you how good a calf and foot rub feels after a long run…So the bad part? This is my second pedicure in less than a month… this can NOT become a habit…I will be broke.IMG_0520[1]

Since it was a rest day for me, well I will be riding bike later, so not a true rest day, but, any-who, I decided to cook. Get ready for picture city…

So I am going to call this…

Garlic chicken ravioli in a brown butter sauce

Basic Pasta Dough:

2 cups cake flour

4 large egg yolks

3 tablespoons EVOO

1/2 water

Blend all ingredients in electric mixer with dough hook. IMG_0504[1]You can do this by hand too. Keep blending until dough is smooth and elastic about 10 minutes. Add flour as needed. Once elastic, wrap dough in plastic and let it sit at room temp for an hour.    *** When you are cleaning up, wash everything in cold water to remove the dough, then in warm water as usual. The warm water activates the gluten in the dough and makes clean up a little more difficult.***

Ravioli filling

1 large chicken breast

2 medium shallots

1 clove garlic

1 tsp truffle salt

3 tablespoons truffle parmsean cheese ( you can use regular parmesean and add truffle oil to it)

1/4 c chardonnay

Cook the chicken in a pan with a couple tablespoons of olive oil and 1/4 cup Chardonnay. Once it is cook through chop it up and add it to the other ingredients in a large saute’ pan. Saute’ until the garlic and shallots are tender. (about 5 minutes) Remove from heat. IMG_0509[1]

Assembly

Using a pasta machine, start at 1 and work your way to 5. 5 is the perfect thickness for ravioli dough. Assemble the ravioli with about 1 tablespoon of filling. Using a ravioli cutter, seal the edges. Transfer to a plate and repeat until all the dough is gone. IMG_0510[1]IMG_0511[1]

Bring a pot of water, with a little salt and olive oil, to a boil. Drop ravioli into pot and cook for about 3 minutes or until they float. If you do not properly seal the ravioli, all the ingredients will come out when you boil them.

Remove from water and place in a large saute’ pan. Add 2 tablespoons of butter and saute’ until the edges start to brown. IMG_0516[1]

Top with chopped basil and fresh parmeasan cheese and  pour yourself a glass of that Chardonnay you used earlier.

I used Hawthorn Chardonnay from Traverse City area. K and I visited this winery/tasting room a week after it opened. They were only tasting 3 wines at the time, but they have something good going on!!!

Not my picture :-)

Not my picture 🙂

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On the fifth day of Christmas, my true love gave to me….

FIVE GOLDEN RINGS!!!!  (yes those are shouty caps) Finally, we are done with the birds! On the fifth day of Christmas I went downtown Chi-town,IMG_0409[1]  got a Mimosas and Mani Pedi’s with mom and my sister  M. We went to Mani Pedi on Southport. GO THERE Mon-Wed, buy a pedicure get a mani FREE!!! Ask for Min Jin, SHE.IS.AWESOME.IMG_0410[1]Then M and I went shopping on Michigan Ave. My favorite store yesterday? By far Lululemon, I want everything in that store! We went to Watertower to eat and shop. This awesome Lego creation was between the escalators.

Made out of Legos!

Made out of Legos!

We found Foodease Resturant Market. One word YUM. They had a salad bar, $8.19 per pound. Which, yes, reading that it seems expensive. But I do not power load on the dressing. So my salad was $5.00 and it was HUGE. They also have select restaurants around Chicago come in and make food, pre-made sandwiches, bottles of wine, SUSHI!!!!, fruit, and even gluten free items! They also sell quite a few local ingredients as well… BONUS!!!!  recommend it!

pic from Foodease website

pic from Foodease website

Ok here is your cookie recipe!!!!

IMG_0406[1]Spritz Cookies

1 C softened butter

1 C powedered Sugar

1 Egg

1 1/2 tsp Cpt Morgan spiced rum

2 1/2 C flour

In a blender, m ix butter and sugar. Add egg and run, beat until combined. Add flour. Mix until just combined. If the dough is too sticky, add alittle more flour. Wrap the dough in plastic wrap and chill for about 15 minutes. Using a cookie press, press out different shapes. Bake cookies at 375* for 6 minutes. These cookies will burn super fast.

 

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A little rain, a little sun, and some really good muffins

Miles today: Rest Day

Rain and cool autumn temperatures means snuggled up puppies, hot coffee & tea, and a great day for baking!!! We have this AMAZING coffee shop/roastery in the area, Magnum Coffee…one word YUMMM!!!! 

My splurge for tea is Tea Forte. I was introduced to Tea Forte at The Delmonte Spa, at the Delmonte Lodge in Pittsford, NY. (I highly recommend the massage and facial) My mom, sister, and I went last year. Anyways…Tea Forte…They have a cocktail line of teas…tea infuses in cold vodka…fabulous concept, fabulous cocktail too! But, on a cold day, the Lavender Citrus is amazing with hot water. It is so soothing, kinda makes you feel warm and fuzzy all over.

I had some bananas that were starting to brown so I decided to make Gluten Free Trail Mix Muffins. I used the recipe from the Detoxinista’s peanut butter banana muffins as a base and then tweaked it from there.

Gluten Free Trail Mix Muffins- 350* for 15-17 minutes, makes 18 muffins

1 cup reduced fat Jif peanut butter           1/4 cup honey

3 very ripe bananas, mashed                      1/2 c gluten free oatmeal

1 teaspoon baking soda                                 3 tablespoons flax seed

1 teaspoon vanilla extract                           3 tablespoons roasted salted sunflower seeds

3 whole eggs                                                      1/2-3/4 cup Trader Joe’s Golden Berry blend

1/2 Dark Chocolate chips

1. Peel and mash the bananas

2. Add the peanut butter, eggs, baking soda, vanilla, honey and gf oatmeal. Mix well

3. Add the remaining ingredients and stir until just combined.

4. Line 18 muffin tins with cupcake liners. Using a tablespoon measuring spoon put two heaping spoonfuls into each muffin hole.

5. Bake for 15-17 minutes or until the edges are lightly golden brown.

Remove muffins from tin immediately and cool on a wire rack.

ENJOY!!!!!

A military side note on Marriott hotels… Marriott gives a very substantial military discount on hotel stays. The Delmonte Lodge in Pittsford was 50% off when we stayed last December!!! THANK YOU MARRIOTT!!!!

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SkinnyRunner

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