Jog in Ocean

Vegetarians

2011-11-29T12:32:00.001-08:00

Lately, I've been meeting a very large influx of vegetarians and picky eaters. Now, I have nothing against any of those except that I don't like limiting myself when it comes to food. And, I've always subscribed to having a very balanced diet especially if I'm in the middle of training. That being said, as much as I love fresh fruits and vegetables, most of the time I prefer to eat them very simply prepared and unprocessed. So, my own experience in vegetarian cooking is limited to say the last.

So, keeping with the whole balanced philosophy; I decided to cook a vegetarian meal after the meat fest that was Thanksgiving. I took advantage of being within walking distance of a fantastic farmer's market, where the fruits and veggies are always in season, fresh, and colorful. And most people don't realize that if you treat your vegetable dishes with the same care as a main course meat dish, then you don't really miss the meat. I truly didn't miss it, then again, sometimes I can be oddly vegan myself. At least I'm ready to cook these new vegetarians dinner if they decide to come over. Stay tuned for the slow-cooked pot roast that balances this last meal out.

Pan-Roasted Mustard and Sage Cauliflower; Caramelized Lemon Brussel Sprouts with Pecorino Romano

Happy Thanksgiving!

2011-11-28T15:12:00.001-08:00

Ok gang, time to revive the dead blog a little. A lot has happened since the last post 2 years ago. I've been to hell and haven't quite made it back yet, but I'm working on it. It's true that life never turns out the way that you plan it; and the true test of character comes post disaster. Picking up the pieces of your life; remembering to breathe, and rising again has always been my definition of strength. And most of the time, I remind myself that I'm a survivor. Even still, the first holiday after your life seemingly falls apart will never be easy.

That's when I was faced with two choices. 1. Succumb to the urge to crumble. Spend the 4 day weekend weeping on the ground, drunk and constantly thinking about how just 5 months ago my life made sense. Letting the waves of pain grow, mutate, and continuously pierce the deepest hidden parts of my psyche that I just spent the last 5 months healing. OR 2. Be present. Bury the pain that I know I have control over, and protect my still-healing wounds. Open my eyes, and do my best to surround myself with love and do something I really love to do: cook for hours. And at the very least, run a couple miles every day, not only to symbolically run from my self-imposed torture, but to chase the giant light at the end of the tunnel.

Well, I can't say that I really chose an option. In my opinion, I did a little bit of both. But luckily, much more of #2 than #1, as evidence proves from the photos below. Yes, I suppose that I got carried away with making an 8 course meal for just 2 people. But, that's what happens when you have a quirky roommate who will randomly crave many things. One day, hopefully soon, I'll feel like myself and a whole person again. Until then though...I thankfully won't be hungry. Hope you all had a good thanksgiving.

Thanksgiving Day Menu - Pumpkin Waffles, Cranberry Compote, Pumpkin Mochi, Herbs de Provence Turkey/gravy, Garlic Mashed Potatoes, Gouda Macaroni and Cheese, Maple Bacon Brussel Sprouts, Sauteed Kale with Garlic

Grilled Pizzas

2010-03-29T11:11:00.000-07:00

What better way to end an adventurous puppy weekend full of dog park dates, dog brunches, and dog training than inviting my friends over to play with Kaika while I grill them home-made pizzas? My cousin, Jenny (Jeff's sister), has very graciously given me the secret to her home-made pizza dough, here. And if there is anyone to trust for a good pizza recipe, it would be Jenny. Jeff was an extremely well-versed pizza aficionado and it seems to have run in the family. Jenny has gone through several recipes and experiments to find the perfect pizza dough recipe, and I'm reaping the fruits of her labor.

Knowing that I have no skills in forming a good pizza, I made enough dough to allow for mistakes. In fact, you can tell from the photos that I posted, that my pizzas went from a thicker crust (the top photo) to a crispy, thin, and chewy in the middle crust (the bottom photo), after I started to get the hang of it. Here's the method that worked for me (with a few tips from Bobby Flay):

Grilled Pizza

Pre-heat the grill to high. Generously flour your work surface. Begin stretching out your pre-made dough on the surface using gravity and sort of shaking it mid-air. I try to make an oblong shape. If you're comfortable spinning/flinging the dough in the air, give it a try. Once the dough is as evenly thin as you can get without seeing through it, place it on a pre-oiled cookie sheet. Brush olive oil on both sides and further stretch out the dough on the cookie sheet to your thickness preference.

Here's the tricky part: Try to gently place the dough directly on the grill without breaking it or mucking it up. Let it grill for a minute or two and it will be relatively easy to flip over. There should be grill marks on the first side. Remove after another minute or two of grilling.

Place the finished dough on foil, then top it with toppings. Place it back on the grill with the foil and cover for about 3 minutes till cheese melts. The dough is already cooked, so the foil helps to keep it from cooking more, but it will crisp the bottom. And trust me, it truly does crisp because it will give you a very satisfying crunch as you cut through it.

For our toppings, I used goat cheese (dotted in an artful blob distribution on the dough), prosciutto, figs, grilled asparagus, and arugula on one pizza. For the other, I used shredded fontina cheese, goat cheese, grilled chicken, grilled asparagus, grilled peppers, and home-made pesto. The verdict for this recipe: hands down the best grilled pizza I've ever made. Thanks Jenny!

P.S. With all this cooking, I often wonder why I don't make my darling little puppy boy some of his own organic gourmet food, since I always go through that effort for me and my friends. And then I watch him lick dirt, sniff other puppies' poop, and swiftly stop him from eating dead animals on our walks......so perhaps not.

Chicken Mole Enchilada

2010-03-29T09:49:00.001-07:00

I just finished a fun little weekend bonding with my new puppy, Ikaika, while Raquel was out getting dirty in the wilderness on a climbing trip with her friends. For the most part, we had a good time except for some minor hiccups, ie. Kaika puking in my car, and me slamming my finger in the car door. I think my motherly instinct is starting to kick in, because I didn't even feel the pain of my finger when I "saved" my pup from getting run over by a car. Oh well, at least I can still type, sorta.

So, I spent Friday night doing what any other young, swinging, single-for-the-weekend woman would do. I stayed home, crate-trained my puppy, watched TV, and made Chicken Mole Enchiladas. Alright I admit it, my party days are long gone and I get tired by 9. It's ok, I gave up the illusion that I can still live like a college student a long time ago. And thank goodness, because I was either starving or eating crap back then. This home-made quick mole sauce was much more enjoyable than a night of getting wasted and watching bad decisions being made around me. I've always wanted to truly make mole from scratch, and some day I will. This recipe doesn't exactly count, because I only used one type of chile and took some short cuts. The process of making a genuinely complex and traditional mole takes days of toasting, grinding, and simmering a million ingredients. But, for a shortcut, this recipe was fantastic!

And as I sat there post-dinner, watching bad reality TV and reminiscing my old party days, I fully embraced beginning this new chapter of my life. Because, I can't describe the huge satisfaction I felt when at the end of the night, Kaika gave me a sleepy look and walked into his crate and laid down to sleep by himself. Here's hoping that I can keep up a good job as a new dog mommy.

Seafood Feast

2010-03-26T14:43:00.000-07:00

You ever have one of those days where you stand at the seafood counter and want to buy everything, because it's on sale and looks fresh? This day was that day for me. I came home with Mahi Mahi filets, a whole-intact Sea Bass, and a dozen raw oysters but with no plan to prepare any of it. So, I fell back on the motto that simple is best, which definitely turned out true for this meal. And despite the fact that there was only 3 of us, we polished the majority of the platter and all of they oysters.

Firstly, I seasoned the Mahi Mahi with cumin, sea salt, pepper, and olive oil. Then, grilled it for 3-4 minutes per side to juicy, flaky, done-ness. Then, I tackled the whole sea bass. Now, don't let a whole fish intimidate you. Because, if you have the seafood monger de-scale and gut it, you'll have the most flavorful tender fish ever. The skin crisps up nicely, and meat is flavored by the bones that it's still attached to. All you need to grill it is olive oil, sea salt, pepper, a good pair of tongs, and a long spatula. Grill it on medium heat for 6 minutes per side, and be really careful when you flip it. And since, it makes a prettier presentation, and Raquel is a wuss about eating fish off the bone, it's a cinch to gently remove the head, tail, and bones once it's finished. Lastly, I didn't realize how easy it is to bbq oysters. Wash them, and pop them on the grill at high heat, then cover it. As soon as they pop off their own shell (about 3-4 minutes), they're done. Grill up a couple of lemons, and sprinkle a bit of juice on the finished platter. Serve it with a side of arugula salad, grilled bread, guacamole, mango pico de gallo, and a bottle of chilled white wine and you've got yourself a happy little dinner party. The only thing that would've made it more perfect would've been to eat it on the beach, barefoot.

Lamb Kebabs, Saffron Rice, and Yogurt Sauce

2010-03-26T14:37:00.000-07:00

Spring is most definitely here. And what better way to celebrate than to break out the grill with refreshing spring produce and grilled meats! I'm not going to post this recipe, because I still want to perfect it. First of all, the quality of the lamb wasn't that great and came out overly gamey. And, the spices that went into the yogurt sauce wasn't a great combination. All in all, my favorite part of the meal was the arugula salad with avocados. But, it still made for a pretty picture. Looks yummy, huh? Psych...it wasn't. Oh well, lessons learned. I'll post a recipe when I figure it out.

Mussels and White Fish in a Light Saffron Tomato Coconut Broth

2010-03-26T11:36:00.000-07:00

My next Vij's Seafood attempt was his version of Moules Mariniere. This was more of my response to Raquel saying she was craving Moules Mariniere (one of her favorite dishes). While I'm certainly a fan of the classic French preparation of mussels, I found the spicy, robust, full-flavored Indian version more exciting. Because even though the broth was light, it enhanced the plump, juicy mussels to a whole new level. Of course, it also helps that I threw in tons of jalapenos, paprika, and cayenne pepper. Yes, I like my food spicy.

For the record, this goes well with grilled bread, a spring salad, and big cold mug of beer.

Roasted Cashews, Sauteed Spinach, and Paneer in Tomato Yogurt Sauce; Broiled Butterfish in Tomato Coconut Curry

2010-03-26T10:51:00.000-07:00

I treated myself, and my friends, to another decadent Vij's meal. Only this time, I'm knee deep the seafood section of the cookbook. Which, if you know me, is my favorite category. I was really interested in seeing an Indian interpretation on Hawaiian Butterfish (Black Cod or Sablefish). In fact, outside of Misoyaki Butterfish I hadn't really tried butterfish cooked any differently. I should've known that the delicate milky texture of the fish can easily blend with a rainbow of flavors. In this case, it was a light tomato coconut curry, which I personally associate more with Thai cuisine than Indian. Still, the dish was mouth-watering deliciousness!

For a side dish, I used one of Vij's interesting appetizers. I've never seen a combination of paneer, cashews, spinach, and yogurt sauce. But, wow! That was a really great idea! I don't know if that's a traditional Indian dish, but it's certainly a yummy one.

I'm really glad that I'm cooking my way through this cookbook. It's not only an adventure and tribute, but it's introducing a whole new wave of flavors to my palette.

Pasta Primavera

2010-03-04T10:14:00.000-08:00

Lately, I've felt the need to lighten our meals a bit, ie. cook less meat. Mainly, because a lot of the meals that I cooked in honor of Jeff were meat heavy, and I'm also taking the start of this year's half-marathon training more seriously than before. So, I put together a vegetarian meal based roughly off of this recipe: Rigatoni with Eggplant Puree. I added my own spin by grilling all the vegetables first instead of roasting, because it's quicker and I'm impatient when I'm hungry. Also, instead of puree-ing everything, I reserved half of the vegetables to sautee so that there would be more texture and you could see what went into the sauce. Lastly, I used whole wheat penne.

You'd think that a meal like that would send Raquel to the taqueria down the street, but she actually really liked it! In fact, she took leftovers for lunch the next day. Seeing as how she normally needs meat in most meals and she's not a huge fan of wheat pasta, it's a miracle that she even finished her meal. Just from that healthy transformation, I feel like my work here is done. Amazingly, she said she didn't miss the meat. Here were my changes:

Modifications:
-use whole wheat pasta
-substitute red bell pepper for the tomatoes (that's just cause Raquel doesn't like tomatoes)
-grill the eggplant and bell peppers, reserve half to sautee at end. *
-blanch broccoli, and sautee in white wine, garlic, onions, and red pepper flakes.
-Add reserved veggies, cooked pasta, and pureed vegetables to sautee pan at end to throw everything together.
-use half the amount of Parmesan suggested, the veggies already have enough flavor.

*Nota bene -
Don't make the same rookie mistake I made. I had to taste test the wine before adding it to the sauce, just to make sure it was ok. That involved finishing a glass before grilling and getting tipsy. Thus, making it easier to burn your hand on the grill lid and missing the handle. So while war wounds sound cool, having a huge burn scar across three fingers is unattractive. I'd also like to note that burning your hand is a very quick way to get sober.

Barbari

2010-03-01T14:39:00.000-08:00

Coming from a Chinese family, I'm lucky to be surrounded by many fantastic cooks; my aunty, my mom, and my grandmothers were big influences. And I know that's where my passion for food truly began. But, I'm also lucky that my extended family shared and expanded the culinary tradition. In particular, one of my Canadian aunties, who married a truly charming Persian man, excels in Mediterranean cuisine. So you can imagine my delight when I happened to move one city away from my cousin, who receives frequent visits from her mom. We've been fortunate to join in several of my aunty's dinner parties. And Raquel is still giving me a hard time for not bringing home leftovers from the great Lamb Kebab cookout that she couldn't make.

But, there was one perfect brunch which keeps resonating for both of us: Barbari. It's Persian bread that my aunty makes from scratch and serves with fruits, meats, cheeses, various spreads, and cups of tea. It was a perfectly balanced light meal, that would be ideal after a workout. We happened to have this meal before a workout, and it still didn't really hinder us. The bread was the star of the meal. It's hard for me to describe, but I felt like it was light and hearty at the same time, if that even makes sense.

So, I bugged my cousin for her mom's recipe. Which, I successfully finangled from my last visit with her. Raquel and I feasted on this bread last weekend, and I served it with tomatoes, apples, salami, and goat cheese. She loved it, it's now her favorite breakfast. And I can't get over how many possibilities the recipe has. My aunty even used the bread as pizza dough, which I'm definitely going to have to try. And naturally, I couldn't resist making a healthier version by substituting 100% whole wheat flour for the regular flour. It added this nutty warmth to the bread that the original version didn't have. But, next time I'll try adding some honey to the wheat to balance out the slightly bitter wheat flavor. I'll probably also make tzaziki and hummus to go with it. Thanks Cuz!

Barbari

1 cup warm water
1 Tb quick acting/instant yeast
1/2 Tb sugar
1/2 Tb salt
2 cups flour
3-4 Tb olive oil

Dissolve sugar in warm water. Add yeast to sugar water. Let sit for 5 minutes. Add salt to flour in a medium/large bowl. Make a well in flour and add olive oil. Add yeast/water mixture to flour and combine with hands to make dough(having olive oil on your hands will help to keep the dough from getting too sticky on your hands). Cover the dough with paper towel (you can put olive oil on the paper towel so when the dough rises it doesn't get stuck to the paper towel). Leave the dough in the bowl in a warm place (I usually turn an element on low and leave the bowl nearby) for 30 minutes. Spread the dough on a cook sheet (13 X 9 ??) that has been prepped with olive oil and dusted with flour. Leave the dough for another 30 minutes. Heat oven to 350 F. Bake in centre rack for 10-15 minutes (all ovens are different so just watch your bread). You may want to take the bread off the pan and bake for another minute or so to crisp the bottom, and/or turn the oven on broil to brown the top a wee bit.

Optional: Do an egg wash on the bread and sprinkle with sesame seeds, poppy seeds, onion flakes (anything!). You can score the bread with a knife before baking, so that when the bread is done it is easy to pull apart the pieces.

Grilled Lamb Chops with Fenugreek Sauce and Tumeric New Potatoes

2010-02-22T21:52:00.000-08:00

To continue my Vij's tribute to Jeff, tonight I cooked his all-time favorite dish from that restaurant: Vij's Lamb Popsicles. To give you a sense of the flavor, I marinated the lamb in a mustard and sweet white wine mixture before I grilled them. The fenugreek sauce is cream-based with a mixture of Indian spices, ginger, and peppers. Finally, the potato dish is a mixture of sauteed potatoes, cauliflower, spinach, and masala. I can see why this is their signature dish. It's clear that Vij really spent time working on this dish to achieve the optimum flavor combination between each element. The soft meaty texture, the luxurious spice-filled cream sauce, and the satisfying hearty warmth of the vegetables complemented each other in a manner which brought each element to a new taste level. The effect was like Gestalt Theory. It really made the dish sing. I think Jeff would've been proud...and full.

On a side note, I wanted to share another Jeff memory with this post that I didn't mention in my official eulogy. One of my fondest memories of Jeff was during his Bay Area visit. He arrived on the same night as my second date with Raquel. Once I informed him of this, here is the conversation that followed:

Jeff: "ooooh, you're going out with that girl again? nice. should I take a cab back from the airport instead?"

Me: "don't be silly Jeff. my family comes first".

Jeff: "it's ok. perhaps I should find a hotel for the week? ;)"

Me: "Cut it out. It's just a second date. That's not how I roll".

The second date went well enough that Raquel and I continued to text throughout the week. When Jeff noticed, he started reading her texts and my responses over my shoulder. As usual, he couldn't help but tease me about how I have no game. So, he then proceeded to act as my Cyrano de Bergerac and fed me my flirty lines. Raquel and I have been together for almost three years now, and I'd like to think Jeff had a hand in it in the beginning. But, when I asked Raquel if any of his lines actually worked, she thought I just wanted to be friends during those texts. Ouch. Sorry Jeff, guess we both didn't have game.

Indian Lamb Stew, Yogurt-Marinated Cabbage, Cumin Basmati Rice

2010-02-22T10:29:00.001-08:00

I'm heartbroken to say that I lost my dearest cousin, Jeff, to complications with his leukemia treatment two weeks ago. He was only 33 years old. Jeff and I were very close. He'd often jokingly say, "You're the perfect female version of myself. We're a bit narcissistic in our relationship that way. As long as you like yourself a little bit, you'll like me". I love him very much and I deeply miss him. These past two weeks have gone by ridiculously fast, and I'm still having a hard time accepting the permanence of him not being here.

So this year, I've decided to pay tribute to him in a combination of ways. As I gear up again to run the 2010 Nike Women's Half Marathon, I will join Team in Training for the first time with a few of my other cousins in tow. Our goal is to raise money for the Leukemia and Lymphoma Society, and to donate the money in his memory. I know his presence will be with us on that day.

Aside from chatting with him online or catching up on the phone, we'd often have adventures with hiking, biking, and eating. One of his favorite Vancouver restaurants, was Vij's. So, my other tribute has been to cook my way through Vij's cookbook. And my first attempt was the Cinnamon-scented Lamb Stew, Yogurt-Marinated Cabbage, and Cumin Basmati Rice. Unfortunately, I don't think I'm allowed to post the recipes here. But, I can probably give the general idea of how it tastes.

Jeff was rightfully enamored with the rich depth of these flavors. Although, I probably altered the taste since I didn't use any ghee, and I only used non-fat plain yogurt. The combination of spices are strong enough to not need any help from ghee or heavy yogurt. I thought it was a fantastic meal worthy of Jeff's praise. And apparently, my friends agreed since they cleaned out my stockpot. Look Jeff, no leftovers! And leave it to me to make rich Indian food healthy.

For those who'd like to try out the recipes, this lamb stew and this cabbage recipe look close to Vij's. For the rice, just add cooked onions and whole cumin seed to the basmati rice while it's cooking. Stay tuned for Jeff's favorite Vij's dish: lamb popsicles.

Coconut Shrimp and Chipotle Mango Sauce

2010-02-01T21:44:00.000-08:00

Ok, I realize that a large amount of my recent posts have somehow involved shrimp. Well, there's a simple reason for that. If you buy a huge bag of frozen raw EZ-peel shrimp, you're going to have a convenient and nutritious protein source always at your fingers. So, I'm sure my next several posts will still be about shrimp. And surprisingly, Raquel isn't tired of it. Anyway, tonight was a heavy workout night so we weren't in the mood for anything heavy afterwards. Thus, this dinner could be summed up as Happy Hour (minus the alcohol) at Surfrunner and Raquel's house.

The star of the menu was the Coconut Shrimp and Mango Sauce from Cooking Light. It was so flavorful, crunchy, and relatively healthy that Raquel has added this dish to the list of dishes that she wants me to cook for her parents. That's saying a lot considering Raquel takes days to figure out what restaurants to take her parents to when they visit. The rest of the menu was rounded out by home-made guacamole, home-made hummus, carrot sticks, cucumber sticks, and bell pepper sticks. I love finger foods after a tough workout, because I always feel like I get more bang for my buck. Now, if I only could have had a beer....

Home-made Guacamole

-1 lime, juiced

-1 avocado

-1/4 onion (finely minced)

-2 Tb cilantro (chopped)

-Hawaiian Sea Salt, to taste

Throw all ingredients together and mash.

Home-made Hummus

-1 can of garbanzo beans, drained

-about 6 garlic gloves, chopped

-1 lemon, juiced (optional)

-2 Tb Extra Virgin Olive Oil

-Hawaiian Sea Salt, to taste

Put all ingredients into a food processor and blend. Add water as needed to thin it out. You can also add Tahini if you have it, but I didn't.

Modifications to Mango Sauce:

(Note - I didn't have Scotch Bonnet Peppers so I substituted my own)

-Add 2 chopped chipotle peppers in blender at end. (I used the canned chipotles in adobo sauce)

-Add 2 Tb cilantro in blender at end

-Add 1 serrano chile (chopped) in to saute with garlic.

Shrimp Stuffed Poblano Chiles

2010-01-29T20:48:00.000-08:00

I'm a huge fan of stuffed poblano chiles, but only if they are not deep-fried like they traditionally are. So, I've collected a few recipes that usually just involves just broiling or baking. Here's one of the newer ones I found from Cooking Light. Yum-o. It may look like a cheese/cream sauce, but it's really light with the suggestions they make. Plus, I just loved the combination of fresh seafood, creamy avocados, and the smokiness of the poblano chile. I'll definitely make it again, but perhaps not for Raquel because she can be occasionally lactose-intolerant. Here were my modifications:

Modifications

-use garlic, cilantro, and chopped serrano chiles as the base for the sauce

-add chopped avocado for texture

-don't broil the red bell pepper, chop it up and use it in the sauce fresh. it adds crisp texture.

Eggs Benedict with Chipotle Hollaindaise Sauce

2010-01-28T09:27:00.001-08:00

Last night's dinner was dedicated to Mayumi, whom I consider an expert in eggs benedict. Originally, her blog began as the eggs benedict chronicles, where she traveled all over San Francisco and New York City cataloging and rating every eggs benedict she came across. I was lucky enough to accompany her in some of those tasty adventures, and in turn introduced this dish to Raquel for the first time a year ago. Since then, Raquel has hopped on to the eggs benedict train.

So, I decided to have a breakfast for dinner night. Last Saturday, Raquel and I saw the premier of a new food network show, Mexican Made Easy, starring a new chef, Marcela Valladolid. Raquel and I think this show has a lot of potential, because we really liked some of her tips, the balanced nutrition in her food, and most of all her food itself. It doesn't hurt that she's cute too... Anyway, I gave her Eggs Benedicto a try. Wow...I loved it. And so did Raquel. If you know Raquel, you know that it's a huge deal if she actually went for seconds. The sauce was so light and flavorful, and the use of prosciutto and croissants is really a good idea. I did lighten it up a little with a few minor changes, and a side salad. But, it's good enough that Raquel has been nagging me to cook this for Mayumi the next time she stops by. I just might take her up on that.

Modifications:

-I'm lucky enough to live by a bakery that makes 100% whole wheat croissants.

-I only need 1 slice of prosciutto per croissant half. And while you're at it, throw the prosciutto on the croissant while you toast it, it's nice to have crispy prosciutto.

-I only needed 1/2 a stick of butter (1/4 of what is suggested).

-I used 2 yolks instead of 3.

-I prefer to drizzle the sauce instead of smothering it, like most eggs benedict. So, I probably added more hot water at the end than most to gain that consistency.

Seafood Saffron Soup

2010-01-27T17:15:00.000-08:00

I kinda have been on the lookout for a good seafood soup recipe, because I'm freezing right now. So, I adapted this wonderful Creamy Garlic Soup from Cooking Light. Holy Moley, this one is definitely a keeper. It's just the right amount of heat, flavor, and nutritional balance that I usually go for. And I can't say enough how great it is to make your own soup stock, so I love that they incorporated that into this dish. Making your own stock really isn't as hard as it sounds, you can always just leave it on the stove to simmer down while you're watching TV, which is what I did. Although, I must say that I was surprised that the Cooking Light recipe lacked vegetables. So I added my own at the last minute, to keep the freshness and crunch. And since Raquel wasn't feeling very well before I made this, then felt better after she had this, I can honestly say it's good for what ails you.

Modifications:

-add sugar snap peas

-add baby carrots

-add minced garlic to soup in addition to the soup stock

-add minced serrano chile

-add basil

Kabocha Pumpkin and Sweet Potato Salad

2010-01-27T17:05:00.000-08:00

This dish was inspired by a recent trip home to Hawaii, specifically one of my lunches at Shirokiya. I had a salad that was very similar to it, so I tried to re-invent it. I used it as a side dish for this dinner: Misoyaki Butterfish. But, judging from Raquel's reaction, this was more like the star of the meal. That's saying a lot, because she's not big on potato salad in general because of the mayo. But, I used Japanese mayo (Kewpie) instead of regular mayo. It tastes a little different because they use rice vinegar instead of white vinegar, and soy oil instead of regular oil. Also, you just can't beat at how pretty this dish is. It's so colorful!

Japanese Kabocha Pumpkin/Potato Salad

(all ingredients can be found at any Japanese Supermarket, like...Marukai or Nijiya)

-1 Kabocha Squash/Pumpkin (seeded and cut into 1-inch chunks, keep the skin. you're going to need a sharp knife and be careful, because this sucker is hard to cut)

-1 Medium Japanese Purple Sweet Potato (Cut into 1-inch chunks w/ skin on)

-1.5 cup Sugar Snap Peas (raw and chopped)

-1.5 cup Carrots (raw and chopped)

-2 Tb Cilantro (chopped)

-1 cup Corn (optional)

-1 cup Peas (optional

-approximately 3-4 Tb Japanese Mayo

-Hawaiian Sea Salt (can substitute kosher salt)

-Pepper

Boil Kabocha Pumpkin and Sweet Potato in water salted with sea salt for around 10 minutes till tender. Drain and Cool. Mix all vegetables together with Japanese mayo. Add sea salt and pepper to taste, and more mayo if desired. Chill.

Kabocha Pumpkin and Shrimp Stir-fry

2010-01-27T16:45:00.000-08:00

I think I'm starting to become obsessed with Kabocha Pumpkin. But, I can't help it because it's the perfect nutritional seasonal (winter) ingredient right now. Not to mention, it's so versatile. Anyway, I can't take credit for this dish because it was Raquel's idea. She loves Thai Red Curry, but sometimes she's not in the mood for the coconut milk. So she posed the idea of using the red curry paste in a stir-fry. Lo and behold, this is what I came up with. Serve it with brown rice, and it becomes a delightful healthy alternative to an otherwise heavy dish. Don't forget to leave the skin on, because that's where all the major nutrition is. The orange flesh may add a slight sweetness and smooth texture to the dish, but I'm not sure if it has a lot of health benefit.

Kabocha Pumpkin and Shrimp Stir-fry

-1 kabocha pumpkin, seeded and diced with skin on

-1 red bell pepper, sliced

-2-3 stalks green onion, minced

-4-6 cloves of garlic, minced

-1 bunch of cilantro, minced

-1 cup of green beans, halved

-2 jalapenos, minced

-1 pound of shrimp, shelled

-sesame oil

-thai red curry paste, 2-3 Tb

-fish sauce (nuoc mam or patis), 1/4 cup

-1 lime

-1 cup water or chicken broth

-hawaiian sea salt and pepper

Season shrimp with salt and pepper, set aside. Heat wok to high with sesame oil. Saute green onion, garlic, jalapenos, and 1/2 the cilantro for a minute. Add thai red curry paste and kabocha pumpkin, saute for a minute. Add chicken broth or water, then cover for about 3 minutes. When pumpkin is tender, add shrimp, bell pepper, beans, lime juice, and fish sauce. Stir-fry until shrimps are cooked through. Garnish with other half of cilantro. Serve.

Braised Short Ribs, Mashed Sweet Potatoes, and Creamed Spinach

2009-12-07T14:11:00.000-08:00

My friends and I have a monthly Mahjong party that we take turns hosting. This month was my month, so I decided to make a holiday meal complete with christmas flavors, spiced mulled wine, fresh gingrebread cookies, and christmas music. So, I settled on adapting this Braised Short Ribs recipe, because I haven't had short ribs in a long time, it's a relatively inexpensive cut of meat that can feed a crowd, and I didn't feel like roasting a whole turkey to be festive. But instead of shredding it and serving it w/ it's juices over penne, I decided to let the meat stand for itself and serve it as is after it finishes braising in the oven. This dish tastes remarkably like my mom's lamb shank stew, except with short ribs. It was one of my favorite dishes that she made when I was little. And Lo and Behold, I've inadvertently stumbled over the secret to that flavor. HA! I can honestly say this was probably a hit with my friends too, because I have no leftovers. Always a good sign.

Arroz Con Pollo

2009-12-04T09:24:00.000-08:00

One of my favorite parts of our Florida Thanksgiving Vacation was exploring Little Havana. I love Cuban food. I was first introduced to it when I was in grad school in NYC, which also has a huge Cuban population. And to be honest, Cuban food got this poor starving college kid through school. Every weekend, I'd walk down the street to the cuban cafe, and ordered yellow rice, black beans, and chorizo with a cup of cafe con leche, which is probably just as yummy and strong as the Vietnamese Cafe Sua Da, for about 3 bucks for everything.

So, when we arrived in Miami I wanted to see the difference between NYC Cuban cuisine and Miamian Cuban cuisine. After exploring every tiny cuban neighborhood in Miami, my conclusion is that NYC got it pretty darn close. In the process, I also made Raquel a huge fan of cuban food. So, I decided to try my hand in making one of the dishes since we're seriously lacking in authentic cuban food in the bay area.

Now, I've made Arroz Con Pollo (Rice and Chicken) before, but it never tasted quite right. So, I scoured the net for a new recipe, and found this one. It's from La Fonda Boricua, so it's obviously not Cuban, it's Puerto Rican, but I was game to try it anyway. Holy moley, we loved it! I think the key was to add beer! Ah beer....what a great ingredient. It added a very distinct tang and kept the rice moist.

I also added my own enhancements to the sofrito by adding a serrano chile. And, I ended up giving my adobo spice blend a kick with ancho chile powder. Finally, I added some fresh trimmed green beans in at the last minute for that added crunch and freshness. Raquel thought it was missing something, which it was, because I didn't have any annatto oil or achiote powder, since that's a local cuban ingredient. But, it was still close. Although, it did make me proud that Raquel has developed such a discerning palette since she's met me. She's come a long way from purely eating pho and power bars.

Mmm.. now if I could only get my hands on some cuban espresso.

Pork and Pozole Stew

2009-12-04T08:52:00.000-08:00

So, it's seriously cold right now. I'm freezing! So, I started looking for a dish that would warm us all up. Also, we were celebrating one of our favorite holiday traditions, The Victoria's Secret Fashion Show! It's a tradition that started a couple of years ago, when my good friend, Anthony, came over and introduced me to the show. Every time we watch, we end up critiquing the stage set, the fashion, the girls' walks, and the authenticity of their boobies.

Anyway, I settled on another dish from Cooking Light, which is slowly becoming my new favorite publication, Pork and Pozole stew. The meat was so tender and flavor, we loved it. Also, I don't normally use pozole, or hominy, in my dishes. But, I will now! You can get a massive can of it at Safeway for just a buck, it adds a nice texture to the stew, and has a load of vitamins and minerals. Plus, it's local. You just can't beat that. Lastly and most importantly, it was muy caliente, to reflect the muy caliente girls on tv, and to warm up the muy caliente girls watching them.

Pan-Roasted Pork Tenderloin in Pomegranate Sauce, Brussel Sprouts w/ Pancetta, and Sweet Potato Gratin

2009-12-02T14:26:00.000-08:00

Holy wow, if there ever was a meal for seasonal cooking in Autumn, this would be it. Unfortunately, I can't post a link to the recipes, because I got them out of the Cooking Light magazine. But, I can guarantee you that it's easy and every element of each course was in season. Pan-roasting a pork tenderloin is a really good way to sear the meat and keep it juicy, and you can't go wrong with using the leftover juices and pomegranate juice to make a light au jus.

Also, I never expected to like the brussel sprouts as much as I did, because whenever my mom made brussel sprouts when I was a kid, I hated it. I always thought it had a strange flavor. But, if you flavor it with pancetta, dijon mustard, maple syrup, and apple cider vinegar, it creates a perfect creamy emulsion to complement the flavor of the brussel sprout's bitterness.

Finally, I really feel like sweet potato is a super food. It has a huge amount of nutrients, and is healthier for you than regular potatoes or even white rice. I'm not sure how it compares to brown rice, but the sweet potato gratin was a better fit for this meal. I'll definitely be making this meal again this season.

Beef Stew and Brown Rice

2009-12-02T14:15:00.000-08:00

No, I haven't abandoned my blog. I've just been kinda busy with work and vacationing in South Beach, Florida for Thanksgiving. In any case, I thought I'd post a couple of my back-logged meals here. It's true that I don't have a lot of red meat in my diet. But, after a brief consultation with Sidewalk Monkey, who is a licensed acupuncturist, apparently I have a slight blood deficiency from the lack of iron. So per her suggestion, I cooked some lean beef.

Growing up in Hawaii, I was used to a tomato-based beef stew. But, now that I've moved to the Bay Area, I've discovered that there's a lot of beef stew here that's red wine based, so I experimented with this Beef Stew. YUM-OH! I used extra lean beef, added a few more veggies, and served it over brown rice. The depth of flavor is so different from the tomato based stew. And this particular recipe even adds a zesty orangey tangy note to it. Give it a shot, and you'll see what I mean.

Pumpkin Pasta with Sausage, Cauliflower, and Green Beans

2009-11-02T19:47:00.000-08:00

The next dish that I discovered in my seasonal autumn food hunt, landed me with pumpkin pasta. Honestly, I've only heard of using pumpkin in drinks, curries, ice cream, pies, pancakes, and other baked goods. So, the idea of using it in another savory dish was totally intriguing to me. Neat! I ended up adapting Paula Deen's Pumpkin Baked Ziti dish. To me, it was like October on a plate. Normally, I associate all of the elements in that dish with pre-Thanksgiving season. So, to have them all jumbled into one dish was unique and tasty.

Modifications:

-use chicken maple sausage

-add a head of chopped cauliflower (it's really delightful when baked and goes well in this dish)

-add chopped green beans

-use fat-free half and half

Chocolate Strawberry Stuffed French Toast, Turkey Bacon, Herbed Egg Scramble

2009-11-02T19:17:00.000-08:00

Raquel and I decided to try our first free Vinyasa yoga class offered by our gym over the weekend. Wowie! Even though it was a beginner class, that seriously tired both of us out. And I've been finding it interesting how the two of us are focusing on different points of the class. I was partial to how the whole time felt like a very long, calming stretch for my muscles that get tight after runs. So, even though I was tired, I was also relaxed.

On the flip side, as a climber, Raquel saw it as a workout and it helped her to focus on teaching her climbing muscles better control. Apparently, she felt like the class was an hour and a half of slow brutal push-ups. Thus, she was exhausted, sore and sweaty by the end.

Either way, we felt like a hearty brunch after class. So, I thumbed through my recipes and settled on Ellie's Chocolate Strawberry Stuffed French Toast. I decided on adding a side of 97% fat free black peppered turkey bacon, and herbed scrambled eggs made from my herb garden. My favorite part of this meal is that it was indeed hearty, but it didn't have a ton of calories. Hopefully, it didn't add on the calories that we lost from the yoga session.

Chiles en Nogada, Chiles Stuffed with Caramelized Sweet Potatoes

2009-11-02T18:59:00.001-08:00

Ever since the weather started to turn cold, I've been on a hunt to find original seasonal autumnal food. So, that search lead me to the autumn cuisine from our Mexican neighbors. A couple of days ago, I came across these amazing recipes on the SF Gate website: Chiles en Nogada (chiles with walnuts), and Chiles stuffed with Caramelized Sweet Potatoes. The recipes are creations from Jacqueline Higuera McMahan and they are simple delicious!

Chiles en Nogada is a traditional dish from Puebla. In this version, the chile is stuffed with roasted pears, toasted nuts, and chipotle-marinated roast pork tenderloin. It's topped off with a mexican crema sauce combined with toasted walnuts, and drizzled with fresh pomegranates. I have to say that just the idea of those flavors made me drool.

Both dishes are similar to chile rellenos, however I've always kind of shied away from that because chile rellenos are traditionally fried. But, these stuffed chiles are baked! Even the ingredients that were stuffed into the peppers were so creative, healthy, and packed with flavor. My own twist was to mix the sweet potatoes with okinawan sweet potatoes. All I have to say is I've found a new favorite fall dish, and this was it.

Chicken Apple Sausage Scramble, Sweet Potato Hash, Pumpkin Walnut Chocolate Chip Pancakes, Pear Bellini

2009-10-28T10:47:00.000-07:00

I had some special guests from highschool staying with us this past weekend, so I wanted to create a really special brunch for them. My main goal was to use seasonal ingredients with a Fall theme. So my final menu became: Chocolate Chip Walnut Pumpkin Pancakes, Chicken Apple Sausage Scramble, Sweet Potato Hash, Roasted Pear Bellini, and fruit. I was also lucky enough to have fancy photos from the brunch, since one of my guest's friends decided to bring her fancy camera and send me the pics.

As you can see, the pics came out great! And now I'm seriously considering getting my own fancy camera. I think everything came out great, since I made enough food to feed about 10 and we nearly polished off all the food between the 6 of us. Although, I must say that I'm convinced the pancakes were a crowd favorite having seen everybody have nearly 4 pancakes each. But, it wasn't anything a nice brisk fall hike couldn't take care of post-meal.

Chicken Apple Sausage Scramble

-eggs

-cream or milk

-yellow onion (chopped)

-green onion (chopped)

-tomatoes (seeded and chopped)

-mushrooms (sliced)

-chicken apple sausage (diced)

-gouda cheese (grated)

-salt and pepper

Whisk eggs with a bit of cream or milk and season with some salt/pepper. Heat pan to medium high. Saute yellow onions, 1/2 the green onions, and mushrooms. Toss in sausage and brown. Lower heat to medium, pour in egg mixture. After 2 minutes or so, add cheese and tomatoes. Gently stir eggs until soft scrambled. Garnish with rest of green onions.

Note: I toasted walnuts, then ground them to put in the original pancake recipe. I also added chocolate chips to the batter.

Macadamia Nut-Crusted Mahi Mahi over Sauteed Spinach and Garlic

2009-10-23T13:48:00.001-07:00

The first meal I ever cooked for Raquel was Macadamia Nut-Crusted Mahi Mahi, and I guess it was good because she's stayed with me for over two years and counting. This recipe is a Surfrunner original recipe that's been morphing into it's present state since my starving college days. I've always thought it was the perfect date meal, because it's semi-fancy, fast, flavorful, and not overly heavy. So I decided to make it last night, because she's been craving it for weeks. I served it over a bed of sauteed garlic spinach and a side of the leftover garbanzo zucchini salad. And now that her craving is finally satisfied, I re-hashed the leftovers to make a killer mahi mahi sandwich on toasted whole wheat bread for lunch the next day. yum.

Macadamia Nut-Crusted Mahi Mahi

-mahi mahi filets

-wasabi mayonnaise

-panko bread crumbs

-macadamia nuts (ground to approximately the same size as the bread crumbs)

-sea salt and pepper

Heat pan to medium high with a bit of extra virgin olive oil. Pre-heat oven to 375 degrees. Mix panko, mac nuts, salt, and pepper together. Season the fish with salt and pepper. Lightly spread the mayo on the filets. Dredge the fish with the nut/panko mixture. Pan-fry the fish on both sides, until fish is seared and crust is golden brown. Bake seared fish on greased pan for 12-14 minutes.

Spice Rubbed Salmon, Tzaziki, and Garbanzo Zucchini Salad

2009-10-22T14:08:00.000-07:00

Lately, Raquel has been making a solid effort to get into better shape. I'm not sure if it's because I inspired her with my race, or if she's attempting to look better for our beach vacation next month. I'd vote for the latter. Anyway, to support her effort I decided to make a light and healthy meal for us: Spice-rubbed Salmon, Tzaziki, Whole Wheat Pita, and Garbanzo Zucchini Salad. I'd like to say that I pulled this off successfully, but I hit road blocks the whole night, ie. spending half an hour trying to get our broken grill to work. Grilling is probably my favorite method of cooking, because it's healthy, the meat gets a crust/sear which traps in flavor, and it's outside. So as a compromise, I decided to pan-sear it, then cook it on low. But, somehow the texture didn't turn out quite right, and now my whole house smells like fish. Not only that, Raquel apparently didn't like the flat-leaf parsley that I used to season most of the dinner. So, note to self: don't use parsley next time, and bake the salmon. Oh well, at least Raquel appreciated the effort.

Spice-Rubbed Salmon

Rub salmon filet with convenient spice rub, and grill on high: 4 minutes per side.

Tzaziki

Throw garlic, mint, parsley, greek yogurt, lemon juice, salt, pepper in a food processor and mix.

Stuffed Pasta Shells

2009-10-22T13:54:00.000-07:00

To celebrate the first pruning of my basil plant, I wanted to showcase the basil. My top pick was a simple tomato, mozzarella, basil salad. However, Raquel veto-ed it because she doesn't care for raw tomatoes that much. So, it morphed into Giada's Stuffed Pasta Shells, since that's one of her favorites. I love it too. Now, I have to admit that it was such a trip to wander over to my planter in the middle of cooking, snip off some leaves, and throw them into dinner. It's making me a huge fan of eating what you grow, and some day I hope to have a huge garden where I'll never have to go to the grocery store to buy produce.

The main difference between my homegrown basil and store-bought basil was texture. My basil was still packed with flavor, but somehow the leaves seemed thinner and crisper. I'm not sure if later on it will develop a deeper, earthier flavor/texture, but I hope it does. It wasn't bad, it was just different. Although, I don't think Raquel could tell the difference, because she had three plates full.

Herb Garden Update

2009-10-22T13:42:00.000-07:00

Dill

Thyme

Chives

Purple Basil

Mint

Basil

It seems my little herbs have a mind of their own. They are growing like weeds, especially the basil. Which was exciting, because it meant that it was time to start pruning the basil a bit and using the clippings in my next dish. So, check out the next post to see what Raquel requested me to make with it.

Last Minute Pre-Race Thoughts

2009-10-12T11:35:00.000-07:00

During my junior year in highschool, I was notorious amongst my friends for faking the flu every time we had an AP Physics exam. I have no idea why my teacher let me get away with that, but usually I'd be able to take my "sick" day and cram enough to muster a passing grade the next day. With the big race (SF Nike Women's Half Marathon) being only 4 days away, I'm starting to feel that same desperate need to postpone and last minute cram. Unfortunately, it doesn't work that way for an organized race. On the other hand, I've still managed to cram my last bit of training into this past month.

My original goal for this race, was a finishing time of 2:30 or under. Considering that the average runner finishes a half marathon in under 2 hours, it didn't seem like a tall order. However, my fastest half-marathon time so far has been 2:50, so in regards to my ability this was a stretch. Over the last couple of weeks (approximately 17 miles every weekend), I can't say that my pace has greatly improved. So I'm adjusting my time goal to just beat my best time, 2:50. Even though I've trained more this time around than I have with the last two half-marathons, I'm still feeling nervous, un-prepared, and mildly discouraged. I know it's not the positive inspiration that you'd usually expect from me pre-race, but I'm somewhat doubtful of my abilities after my last 11-mile long run last Sunday.

After the first three miles, I couldn't maintain a steady pace anymore and resorted to running brutal intervals for the rest of the run. And since I'm not used to running intervals for such a long distance, I was left dreadfully exhausted with extreme muscle soreness. To top it all off, around mile 5 I was passed by a very sprite and healthy old man who was.....walking....with a cane! It doesn't engender the most self-confidence, but at least I managed to shave off 20 minutes off my best 10-mile time since I was sprinting.

In any case, I'm going through the exercise of creating a list of running tips to get me through the race. This is definitely more for my benefit, but I hope that some of these points are useful for all you fellow racing procrastinators. As for me, I'll be mentally scrolling through this mantra during the race.

Surfrunner's Last Minute Race Tips:

Back Straight, Head High. - Believe it or not, having good posture is good running form. You won't be as sore, and you won't tire as quickly. It also encourages you to properly breathe through your diaphragm, like a singer, which will lend more efficiency to your breath.
Break the Distance into Chunks. - Everyone has heard of the philosophy to break a large task into little ones to complete, so the whole job doesn't seem overwhelming. That's definitely an idea which applies to running long distance. Personally, I like to break the race into 4 three-mile runs with some change, because I'm comfortable with a three-mile run. After a while, I'll begin to think "Hey, that last run wasn't so bad. I'm game for another".
Pick Visual End Points. - This kind of goes hand in hand with the last point. It's my mind-over-body exercise. When I start to feel my legs burning, I'll pick a spot far ahead of me to run to, before I stop for a walk break. It can be anything, like a tree, a lamp post, or even a moving person. Although, I don't choose a moving target unless I've got enough steam in the engine.
Feed Off the Crowd Energy. - I'm not the only crazy person to wake up at an ungodly hour to run an insane distance. There are 20,000 (at least in this race) other people who are just as nuts and happy to be doing it. I can literally feel their energy as they warm-up or pass me by. Don't let that energy go to waste and try to transfer the feeling of that camaraderie to your legs. It even works for the annoying little highschool students who stand on the sidelines to cheer you on. Granted, they are always erroneously yelling "Keep going!! This is the LAST HILL!", which it never is. So, I'll inevitably want to transfer their energy to smacking their earnest little heads. But, maybe I'll feel differently this time around.
Enjoy the Scenery. - Racing shouldn't be a chore, it's just a glorious end to the last few months of culminated hard training. So, take a moment to revel in the hard work. Pay attention to the race course, because it's beautiful and you don't always get a chance to run like this through closed streets every day.

Ok everyone, wish me luck! As my pudding buddy says, "You can't do anything more than your best". You're right dude. I'll try to remember that. And who knows,..maybe if I keep up the training/racing, I might end up as agile and healthy as the old man with the cane.

Happy Belated Moon Festival!

2009-10-09T10:17:00.000-07:00

I know what you're thinking, what is with all the food posts? Where are the running posts? Sorry folks, I was just lazy and found it easier to cook, take pics, and share that instead of posting about my ongoing training torture. And the truth is that there wasn't much running to write about in September, since I took time off to entertain my visiting parents as well as nurse myself back to health from a cold. So did that month off put a chink in my training schedule? Indeed it did!

You'd think that I've learned by now how to take a break, i.e., maintain a base level of fitness with regular 2-mile runs. But, I've always been one to learn things the hard way. So, yet again I've had to build up my fitness level from scratch with just a month and a half left before the big race (Nike Women's Half Marathon 2009). Despite the setback, I've been determined to build myself back up the right way: slow and steady. I decided to restart my training with the Palo Alto Moonlight 5K Run.

There are races that I run as an annual tradition: SF Nike Women's Half Marathon; there are races that I run to assess my fitness level: SF 5K race; and there are races that I run for the pure enjoyment of it: Palo Alto Moonlight 5K Run. The moonlight run winds through the Palo Alto marshes at 8:30 pm, so your path is only lit by the moonlight. Thus, the need for the runners to have some sort of flashlight on their bodies. It's such a unique experience, and the best part for me is the group of friends, including Raquel, who I'm always running with for this event.

For the most part, my friends will run at their own pace so I don't have to worry about keeping up or slowing down. But, just knowing that they are also present on the course makes me smile. This year's run actually wasn't as bad/painful as I originally thought it would be with the shape I was in. In fact, I improved my previous time by three minutes! So on that note, I'd like to say that it was a great jump-start back to my training.

Race Highlights

I didn't need to wear a headlamp, since Raquel decided to run at my pace and literally light my way. Isn't that what a girlfriend is for?
Watching the unique ways that every runner decided to light their path. My personal favorite: the runner who wrapped himself in Christmas lights.
Finding a new and fun way to celebrate Chinese Moon Festival other than eating moon cakes, which are a very calorie-dense dessert.

Introducing My New Herb Garden!

2009-10-08T13:37:00.000-07:00

Thanks to my brother, I'm now the proud new owner of this cute little indoor herb garden! With the amount of cooking that I do, I've always wanted to have one of these. So, I'm happy to have this opportunity. My only hang-up has been that I'm a horrible gardener with a black thumb. But, the beauty of this garden is that it is entirely automated: the lights are timed, and it will tell you when it needs more water or nutrients. So basically, the herbs will take care of themselves. My kind of garden! As you can see, the garden contains Chives, Mint, Italian Basil, Purple Basil, Dill, and Thyme. There's also parsley, but it hasn't sprouted yet. Anyway, stay tuned as I post pictures of my herb garden diary, and hopefully a lot of dishes featuring my harvests!

Chocolate Chip Pumpkin Bread

2009-10-08T13:16:00.000-07:00

There's nothing better to end a bad cooking streak than dessert! With the next half-marathon only being about a week and a half away, I've been greatly taxing my body with the relentless training. So, I figured that it was time for a semi-healthy post-run treat: Chocolate Chip Pumpkin Bread, posted by none other than Runner's World themselves. But, even this recipe could stand for a bit of alteration. The original recipe makes two very large loaves of bread, but in my opinion it doesn't need three cups of sugar. So, I brought it down to 2 cups, and substituted one of those cups with brown sugar. Also, I substituted half of the flour with whole-wheat flour. Finally, for a more spicy flavor I added 1 tsp. of ground ginger to the dry mix. I can't express how much I love this recipe. It's so moist, flavorful, and holds all the quintessential flavors of Autumn. It's the perfect end to a brisk autumn run.

Pad Thai with Tofu and Prawns, Blanched Vegetables with Peanut Sauce

2009-10-08T12:59:00.000-07:00

I needed to use up the Thai ingredients that I've collected in the refrigerator, so last night's dinner was Pad Thai with Tofu and Prawns, with a side of Blanched Vegetables and Peanut Sauce. For the Pad Thai, I sort of did a hybrid of Alton Brown's Pad Thai recipe and Thai Table's Pad Thai recipe. My problem with the dish was that I didn't soak the noodles long enough in hot water. So, I definitely messed up the texture of the pad thai. Note to self, next time soak the noodles for twice as long. Also, I can't believe how hard it is to find tamarind paste in 99 ranch market! After 20 minutes, I gave up and settled on the ready-made pad thai paste from Thailand, which seemed to be a combination of the common pad thai seasonings. As a rule, I'm not a fan of ready-made pastes and this was no exception. So, the next time I make this dish, I'll have to ask someone where to get the right paste.

The only saving grace to this meal was the blanched vegetables drizzled with yesterday's left-over peanut sauce. At least I got some thing right!

Thai Chicken Satay with Peanut Sauce

2009-10-08T12:23:00.000-07:00

I don't seem to be having a good cooking week, based on some of the mistakes I've been making in recent meals. So I went back to an old reliable recipe that I've re-created several times to break the bad streak. Unfortunately, the cooking muse just isn't cooperating with me this week. I moderately ended up overcooking the chicken, and the peanut sauce was slightly too salty and not peanut-ey enough. Oh well, I'm still not throwing out this recipe:

Thai Chicken Satay

Marinade:

-1/2 can unsweetened coconut milk

-1.5 Tb soy sauce

-cilantro

-garlic

-1 tsp turmeric

-1 Tb curry powder

-2 Tb fish sauce

-2 Tb brown sugar

-2 tsp white pepper

Marinate chicken (works best with chicken thighs) overnight. Grill on medium high till juices run clear.

I pretty much used Ellie Kriger's peanut sauce recipe. But, next time I'm going to adjust the amount of peanut butter that goes into it.

Chicken Adobo, Cabbage Stir-fry, and Brown Rice

2009-10-07T19:23:00.001-07:00

In my zeal to makeover common meals to be more healthy and nutritious, I may have taken it a little far with this meal. I've never been able to obtain a decent Chicken Adobo recipe, and all of my previous experiments have ended in barely edible lumps. I'm happy to say that this last attempt actually tasted alright. Well, at least I didn't mind eating the leftovers. The concept is quite simple, really:

Brown meat and set aside.
Caramelize garlic, onions.
Fill pot with 1 handful of peppercorns, 2 bay leaves, white vinegar, soy sauce, and water.
Bring to a boil.
Return meat to pot.
Cover and lower heat to simmer for an hour or two till meat falls off the bone.
Eat.

My problem has always been trying to figure out the ratio of the liquids. This time, I tried to keep the balance by using a 1:1:1 ratio. The liquid has to cover the meat when simmering, thus requiring a cup each of the liquids. Also, my new twist was to use boneless, skinless chicken breast and thighs, which essentially removes all fat from this dish. In the end, the chicken was still very moist since it was simmering in liquid for so long. However, for some reason I think it favored the soy sauce more than the vinegar or water. In essence, I created Chinese Shoyu Chicken. Which isn't bad, except for the fact that Raquel isn't a fan. Sigh.. Oh well, back to the drawing board. The next time I try this, I'll ask Raquel to snag her grandma's recipe.

On the other hand, the cabbage stir-fry came out great! Basically, it's just a wok stir-fry of garlic, green onions, cilantro, eggs, cabbage, and fish sauce. It's my fastest and simplest side dish to make. And Raquel loves it. Then again, put enough fish sauce (patis / nuoc mam) on anything and Raquel will be all over it.

Spaghetti with Roasted Eggplant

2009-10-02T18:43:00.000-07:00

I overestimated how much eggplant and tomato sauce I needed for last night's eggplant parmesan, so I had a bunch of leftover ingredients. Since I have a 5K race coming up tonight, I decided to carb up a little with Tyler Florence's Spaghetti with Roasted Eggplant recipe. And just to throw in some protein and a bit more flavor, I added some turkey bacon, prosciutto, oregano, thyme, a bay leaf, and red pepper flakes. It was a delightfully light and tasty meal that will hopefully keep me warm through tonight's run. Brr...

Eggplant Parmesan, Pear and Arugula Salad with Honey Dijon Vinaigrette

2009-10-01T18:55:00.001-07:00

It's Fall! Hooray!! For running, this is my favorite time of year. The air has turned crisp and cold, and I revel in the sound of crunching leaves under my feet. So, the best fuel for these autumnal runs for me are heartier warm meals with the in-season vegetables. Tonight's menu was Eggplant Parmesan with a side of Pear and Arugula Salad dressed with a Honey Dijon Vinaigrette. Essentially, I adapted Giada's Vegetable Parmesan. And my favorite part of this recipe is that the eggplant is grilled instead of it being traditionally breaded then pan-fried. With this method, the texture and true flavor of the eggplant really comes through. Also, I got to control how much low-fat cheese goes into the dish. To jazz up the flavor, I added onions, garlic powder, oregano, prosciutto, chili pepper, fresh basil, and panko bread crumbs (instead of regular bread crumbs) along the top of the last layer. This meal totally hit the spot!

Lastly, don't underestimate the value of making your own vinaigrette. It's really easy, all-natural, healthier, and much tastier. Tonight's vinaigrette was just dijon mustard, honey, white wine vinegar, olive oil, salt, and pepper whisked together. Zesty, fresh, and the perfect accompaniment to the meal.

Swordfish with Citrus Pesto, Quinoa with Basil and Pine Nuts

2009-09-25T13:17:00.000-07:00

I know...I really need to work on my plating skills, because that picture doesn't look appetizing. But, let me assure you that it was SO delicious. Nothing tastes better than in-season fish, especially because it's cheaper. So, last night's dinner was Swordfish with Citrus Pesto a la Giada de Laurentiis. All I can say is yum. It was so tender, juicy, and fresh. And I'm always a fan of making my own pesto, because I can control the level of oil that goes in it.

I'm also becoming an increasingly enthusiastic fan of quinoa as a rice alternative. Normally, I'll use brown rice as a side carb, but that's very nutty and hearty. If I want something much lighter, I'll reach for quinoa because it's just as good for you, but isn't as heavy. It's also very absorbant of other flavors, so I cooked it with some sauteed onions. Then, folded toasted pecans and leftover chopped basil in the end for freshness and crunch. Grilled fish and light grains = summery yummy goodness.

Moules a la Mariniere, Salad with White Wine Vinaigrette

2009-09-18T13:01:00.000-07:00

Last night was all about cooking with wine, because I had a bunch of open bottles in the fridge. Plus, I didn't feel like getting wasted on a thursday night. Who knew that it would be so flavorful, healthy, and most of all...easy! We're lucky enough to be living down the street from a 99 ranch market that sells a heap of fresh seafood for cheap. So, we ended up with Moules a la Mariniere (Steamed Mussels in White Wine) and a Fresh Salad with White Wine Vinaigrette. My mussels recipe ended up being a hybrid of Emeril's recipe and Bobby Flay's recipe. It didn't have any butter or heavy cream, but it had all of Emeril's spices plus Bobby's spices. The end product turned out to be this spicy, extremely flavorful broth. And trust me...it's all about the broth with this dish because it flavors the mussels too. I loved it. And, the absolutely delighted look that Raquel gave me when she walked through the door to our place smelling like a French bistro was priceless.

Chocolate Mocha Panna Cotta

2009-09-16T20:44:00.000-07:00

A decadent meal needs a decadent dessert. And this Chocolate Mocha Panna Cotta, adapted from Giada's Espresso Panna Cotta, rounded out our dinner from the last post. There is no real way to make this dessert that healthy, other than to share one serving. But, I did use skim milk, light cream, and added fresh blueberries to the original recipe. Also, I don't have anything against using espresso, but I know that Raquel would be awake till 3 am if I used it. So, I substituted chocolate mocha cocoa powder. Luckily, all the changes didn't really sacrifice flavor or texture. The dessert was delightfully light, silky, and creamy. Judging from how Raquel was wolfing it down, I don't think I'm going to get away with sharing only one serving next time.

Prosciutto Wrapped Dates, Asparagus Riesling Risotto, and Cauliflower Bacon Gratin

2009-09-16T18:36:00.000-07:00

Tonight's dinner was definitely very decadent. But, I went all out for two reasons: 1. I've been sick for 5 days and haven't eaten much of anything, 2. I wanted to give Raquel a big thank you for taking care of me when I was sick. However, even though I wanted to indulge, it wasn't completely over the top with the minor adjustments I made to each recipe. Here's the menu: Prosciutto-wrapped Dates, Asparagus Riesling Risotto, Cauliflower Bacon Gratin . All of the recipes were courtesy of Giada de Laurentiis, and I have to admit that I'm becoming a real fan of her food (so is Raquel). Also, I know it seems that there was a lot of bacon in the meal, but in actuality I used a lot of prosciutto and turkey bacon. Prosciutto still has that nice saltiness to it, but with a lot less fat than bacon since it's dry cured. Plus, since it's so thinly sliced, I think it crisps up better. Onto my modifications:

Prosciutto-Wrapped Dates:

Throw them in the oven at 450 degrees for 10-12 minutes.

Asparagus Riesling Risotto:

-I didn't have champagne lying around, so I used dry riesling. Any white wine will do.

-This recipe is perfect, I'd follow it exactly.

Cauliflower Bacon Gratin:

-use 98% fat free turkey bacon

-use light cream

-skip the bread crumbs

-skip the olive oil at the end

-use low-fat sharp cheddar instead of gruyere

I do realize that the Cauliflower Bacon Gratin pic isn't that appetizing. Next time, I'll work on the plating. It's good to be well again....Note to self, don't go for long runs in the rain, my immune system won't hold up.

Misoyaki Butterfish

2009-09-09T23:27:00.000-07:00

So it seems that my brother has finally decided to cave into blogging. And like the good sister that I am, I'll trumpet Goo Grindz birth to the blog world and am welcoming it with open arms. Welcome Gogo! But, let it also be known that I got here a year and a half before him. ;) Funnily enough, his blog is also food-centric, but in a different way from Jog In Ocean. It must run in the family.

Anyway, in honor of his blogging attempts to promote the regional Hawaiian cuisine, I'm posting this recipe for Misoyaki Butterfish. When I was growing up, this was my favorite bento item to pick up from Shirokiya. It's definitely named butterfish for a reason, because it always flakes off and practically melts on my tongue. So when I saw Sablefish or Black Cod (also known as butterfish) on sale, I had to cook it and introduce the dish to Raquel. She loved it, and it's been filed in her top three favorite dishes. I knew I pick a girl with good taste. Serve it with a side of crisp, fresh salad topped with my Miso Vinaigrette, and you've got yourself a little taste of my childhood.

Rotini with Vegetable Bolognese

2009-08-25T18:24:00.000-07:00

I've been feeling a distinct lack of carbs lately, and I think it's been showing in my last couple of runs. It's that draggy, exhausted, heavy-limbed feeling I get after not properly fueling before a run. Anyway, tonight I tried to remedy that with carb-loading. On the other hand, I didn't want anything overly fatty, yet still hearty. So, I settled on this wonderful recipe from Giada de Laurentiis: Rigatoni with Vegetable Bolognese. It was fantastic!! The beauty of this dish is that it truly tasted like meat sauce, yet the dish was completely vegetarian. It's packed with all the bonus vitamins/minerals in vegetables, and lacking the fat from any kind of meat. I didn't even notice that it didn't have meat. Not only that, but Raquel, a carnivore who misses a meaty flavor in vegetarian dishes, couldn't get enough of it. She even went for seconds. Try it guys, you'll be really surprised.

Modifications:
-left out the porcini mushrooms, cause I'm cheap.
-substitute the mushroom liquid with low-sodium, fat-free chicken broth
-use half the mascarpone cheese. it still gets nice and creamy.

Hopefully, my next run will turn out better.

Grilled Swordfish with Coconut Sauce and Tri-colored Orzo Salad

2009-08-24T22:17:00.000-07:00

I made this dish on a really hot summer day, because it was so light and flavorful. A perfect ending to the perfect day. Grilled Swordfish with Coconut Chile Sauce and Tri-Colored Orzo. The only thing with swordfish is that it's usually a high-ticket item. So, I'm going to stick to making this dish when swordfish is in season and on sale. Then again, it's not like Raquel and I need large portions, so maybe we can stick it to special occasions. In any case, I loved this interpretation of swordfish with a light Thai spin. The ginger and chile really go well with fish. In fact, I'm drooling again after staring at this picture.

As for the orzo dish, I loved it. But, I think I'll need to make it more Raquel-friendly next time. She apparently isn't a fan of fresh arugula in a pasta dish. So next time, I'll probably substitute some sauteed spinach. And, since I'm not a fan of dried cherries, I substituted roasted red bell peppers for the dried cherries. Admittedly, it changed the intended sweet/salty balance of the dish. But, as far as flavor spectrum goes for pasta dishes, I've always favored the salty end.

BBQ!

2009-08-24T22:05:00.000-07:00

While I'm at it, I'll post up the recipes from our last BBQ party. These recipes were DEFINITELY a hit, considering the number of full-bellied guests that were lounging around on our apartment floor. I love it when our guests are happy and well-fed. Menu:

Basalmic BBQ Chicken - tip: don't start basting the chicken with the sauce until it's about 5 minutes to finish. Otherwise, the sauce will make the chicken burn in the beginning due to the sugar in the sauce.

Honey Cornbread Muffins - That item went so fast, that I should've made double. YUM!

Italian style Baked Beans - I personally loved the tanginess of this. Thanks Giada.

Corn, Tomato, Avocado Salad - It was so refreshing and healthy.

Definitely one of my better BBQ's. Next time, I'll post pics of the Kona Coffee glazed Ribs BBQ.

Paella and Tapas

2009-08-24T20:05:00.000-07:00

I'm definitely overdue for a food post. Well, this meal isn't very training-friendly. So, it's a good thing that I invited a lot of people over to play mahjong and help me eat the food. This meal was my indulgence after my 8.5 mile long run. My feet and knees are killing me, but my tummy is extremely happy. Plus, I got to play with my brand new paella pan, which feeds 8 people. Anyway, onto the menu: Seafood Paella, Prosciutto-wrapped Stuffed Dates, and Kahlua Flan.

I know the format of the photos aren't the same, but that's because I got lazy and didn't feel like taking pics. So, these are all photos that I've stolen from one of my guests and cropped. Overall, it looked like everyone enjoyed the meal, since I don't have any leftovers (always a good sign). And surprisingly, the meal was painless and easy to cook! But, that's because I've figured out how to utilize my live-in sous chef. Thanks honey!

Here are my modifications:

Seafood Paella

-swap chorizo with portugese sausage (linguica). It's hard to find spanish chorizo here instead of mexican chorizo. And Raquel loves portugese sausage

-I only needed 2 cups of rice to 4 cups of hot water. It was the perfect amount for a 15" paella pan. Also, make 1 cup of that rice, brown rice. You seriously can't tell the difference, and it's healthier.

-bloom the saffron in the water first for a minute. Then, throw all in with the water instead of later on in the recipe. It permeates the paella better.

-I didn't buy the lobster, cause I'm cheap.

-make sure to not add the shrimp too early. It cooks fast, and is easy to overcook. I'd wait till the water has almost completely disappeared.

Prosciutto-wrapped Stuffed Dates

-cook the finished product in the oven at 400 degrees for 8-9 minutes. It crisps the prosciutto and slightly melts and warms the cheese.

Give it a shot, it's easier than it looks. And your guests will be happy!

I Believe!

2009-08-10T09:56:00.000-07:00

Apologies all around for my absence! Jog In Ocean took a couple of months of hiatus to take some summer camping trips, get settled in a work promotion, and ramp up on training for the Nike Women's Half Marathon (Oct. '09), But, I'm officially back. And, I'd like to start off with a shout-out to Sidewalk Monkey for joining our little pre-breakfast running club, and to Mayumi for being hard-core about her runs despite the ridiculous heat out on the east coast. I've also heard that there are a handful of new people who've started to read my blog. So, welcome to the intrepid web wanderers who stumbled onto my page!

I'm happy to say that my half-marathon training is currently in full swing. And, I've pumped up my schedule this year with more interval workouts, since I've added the pressure of a time goal. But, today's post isn't going to be about my last interval run, it's about my last long run yesterday (7.5 miles). Why? Well, because it was so bad that I felt compelled to blog about it. I began the day with the proper nutrition and hydration for a long run, but other circumstances hindered me from hitting the trail until high noon. I can't stress enough how much that's a BAD IDEA!

Unfortunately, yesterday's high temperature was in the 90's, and I could literally see the waves of heat curling up from the trail. Well, it was either that or I was starting to get blurry-eyed, which was also highly probable. So, yesterday's running goal swiftly turned from finishing in a respectable time to simply finishing (ie...a run/walk). I'm happy to say that I did manage to run/walk the full distance, but not without arriving at my car utterly drained, out of breath, and dizzy. Next time, I'll try to bring a small bottle of water. Since, I usually don't drink during a run, but in that heat you have to. I think that would've made a world of difference.

Also, Here is the one highlight of my run. I recently introduced a new song into my running rotation: "I Believe" by Yolanda Adams, from the Honey Soundtrack. Thanks to Mayumi, queen of dance movies, I watched the Honey movie, starring Jessica Alba, and loved the soundtrack. You never realize how much one song can affect you until you're running with it. Check out the lyrics:

They said you wouldn't make it so far.

And ever since they said it, it's been hard

But nevermind the nights you had to cry

Cause you have never let it go inside

You worked real hard

And you know exactly what you want and need

So believe and you can never give up

You can reach your goals

Just talk to your soul and say…

(Chorus:)I believe I can (I can)

I believe I will (I will)

I believe I know my dreams are real (know my dreams are real)

I believe I'll stand (Oh yea)

I believe I'll dance I believe I'll grow real soon and (That's why)

That is what I do believe

Your goals are just a thing in your soul

And you know that your moves will let them show

You keep creating pictures in your mind

So just believe they will come true in time

It will be fine

Leave all of your cares and stress behind

Just let it go

Let the music flow inside

Forget all your pain

And just start to believe

Chorus

Nevermind what people say

Hold your head high and turn away

With all our hopes and dreams I will believe

Even though it seems it's not for me

I won't give up

I'll keep it up

Look into the sky I will achieve all my needs

I will always believe…

Chorus

So yes, this may sound cheesy, but you truly feel the meaning of the words when you're pushing yourself to your physical limit. Every single phrase counts, every single phrase sinks in and fizzles down to your toes. My body literally started tingling, and I sprinted off, feeling weightless for the majority of that song. For a very brief 3 minutes and 43 seconds, I felt like I could sprint all the way back to my car (I was only at the 4 mile marker). My speed even kicked up an extra notch by the time I hit the last chorus, because that's when they bring in a children's choir to sing in the background. And I know that affected me because I grew up singing in a youth chorus. Then the song ended, and 2 minutes later I was back to plodding along again at a slow rate with the heat waves smacking me in the forehead. But, it just shows me how important music is for me on these runs. So what songs work for you out there? How does it make you feel?

Alright, that's all I have for this post. But, let me leave you with some additional tips to run in heat:

TIPS:

If there is extreme heat in your area, try to run in the mornings or the evenings.
If you have to run when it's really hot, try wrapping a light towel soaked in ice cold water around your neck.
Wear light-colored clothing, hats, sunglasses, and sunscreen (protect your skin).
If the heat is so bad that it's making your limbs feel heavy, try a run/walk. Jog at a comfortable pace through the shaded areas and walk through the uncovered sections to recover. If there are no shaded regions, jog for 10 minutes and walk for 4 minutes. Repeat.
Hydrate an hour before the run and take water with you on the run.

Grilled Scallops, Spicy Chickpea Salad, and Caramelized Beet with Arugula Salad

2009-05-13T21:52:00.000-07:00

Imagine my shock when I saw a sale for scallops in Safeway for a pack(12) of these large scallops for just $6. That pretty much guaranteed that we'd be dining on big, juicy scallops for dinner. Anyway, I scoured the food network site for a good recipe, and found this one: Cumin Grilled Scallops. It even had a nifty chickpea salad side dish. Loved it!! And as for an appetizer, I found this amazing Beet and Goat Cheese Arugula Salad. Perfect, because beets are in season.

Here were my modifications:

Scallops

-substituted green onions for chives

-added one grilled red pepper for color

-I didn't care for the tahini vinaigrette, so I made a Parsley Walnut Pesto instead

-grind some lemon juice, italian parsley, olive oil, salt, pepper, garlic, and walnuts together in food processor for pesto

All in all, it was a really healthy meal, not to mention colorful.

Spicy Grilled Mahimahi with Chile Lime Risotto

2009-05-12T17:22:00.000-07:00

This meal was inspired by a recent visit to Roy's, one of my favorite Hawaiian Fusion restaurants. I ended up taking Raquel for a night out there, because she's actually never sampled that genre of cuisine. And she LOVED it, especially their yummy drinks. Anyway, I happened to find mahimahi on sale that weekend, and couldn't resist recreating a gourmet meal for 2, for just $15. Also, she wanted to get in on the cooking too. So, she ended up making the tasty appetizer/salad in the second photo. I'm so proud of her.

Grilled Mahimahi

-mahi mahi filets

-hawaiian sea salt, pepper

-ancho chili powder

-avocado slices

-extra virgin olive oil

Season filets with oil, salt, pepper, and chili. Heat grill to high. Grill for about 4 minutes, flesh side down first. Then grill on the other skin side on medium-high for approximately 4 more minutes. Garnish with avocado slices.

Chile Lime Risotto

-1/2 cup arborio rice

-2 cups low-sodium chicken stock, heated

-1 serrano chile, chopped

-1/2 lime (juiced)

-lime zest from 1 lime

-half an onion, diced

-3 cloves of garlic, minced

-extra virgin olive oil

Heat small pot with olive oil to medium heat. Saute the garlic, onion, and chile until onions are translucent (about a minute or two). Toss in and coat rice grains with mix for a minute (this also slightly toasts the rice). Lower the heat to medium-low. Add in the chicken stock in thirds, while stirring often. Only add more chicken stock, once the rice has absorbed all of the liquid that was previously added. It will be done after 15-20 minutes, and should have a creamy, fluffy consistency. Stir in the lime zest and juice right before serving.

Pork Chops in a Fennel Sauce, and Farro Salad with Grilled Eggplants

2009-05-11T14:31:00.000-07:00

I'm always on the lookout for a healthy pork chop or pork tenderloin recipe. Mainly, because I love my pork, but pork chops that are smothered in some kind of gravy isn't always good when you're training. Anyway, I found this delightfuly fresh recipe from Giada de Laurentis: Pork Chops with Fennel, which seemed to pair well with Bobby Flay's Farro Salad with Grilled Eggplant. Personally, I liked the flavors of the fennel sauce and the succulent, juicy pork. But, I probably won't make it again because it turns out that Raquel isn't a fan of fennel or capers (we figured it out that night). Oh well.

My legs feel like jelly

2009-04-28T22:38:00.000-07:00

(photo courtesy of Pilates Digest)

(photo courtesy of getfitsource)

The above photos are the two instruments of toture that my personal trainer selected today to try to break me. But, there is much to say about pride and pure stubbornness. Both of which, I've been told, are prominent traits in my family that I've inherited. And I'm convinced that it's with these traits that I'm going to make it through the intense program that my trainer has designed for my half-marathon goals. Because, even though the bosu ball and glider discs (pictured above) seem harmless, I can assure you that they are evil and will continue to painfully sculpt my body for the next couple of weeks.

Now, if you're lucky enough to have these things in your gym and don't know how to use them, let me enlighten you on some of their fun exercises.

Glider Discs

(the little purple plates)

-Pushups: place your hands on each disc, and separate them as you lower yourself. Your elbows should go behind your shoulders. Then, push your hands together towards the center of your body as you push up. This will work your upper body....and the next day your boobs will hurt.

-Mountain Climbing: Get into pushup position, but instead put the discs on your feet. Then keep your upper body still as your feet slide back and forth on the ground, like ice skating. Keep it up for a minute. This works your legs.

Bosu Ball

-Squats: Hold out your arms to the front to balance yourself. As steady as you can, do squats standing on the ball, while keeping your back straight. This is why my legs feel like jelly. It also works your core.

-Crunches: Do crunches while lying on the ball to support your lower back. Make sure to not let your hips drop while you sit up. Instead, use your stomach muscles. This mainly works your core.

-Plyometrics: Stand with one leg on the ball, and one leg off (The Captain Morgan pose). Then, jump sideways, switching your feet on the ball, and landing on the other side with the Captain Morgain pose again. Keep jumping and switching for a minute. This increases flexibility and works your muscles for lateral movement. Of all the exercises, I think this one is the most beneficial to runners.

Alright, that's all I have for now. I'm sure I'll have more exercises in the next session. But, even though I'm sore, I'm looking forward to it. If this makes any sense, this is the good kind of sore.

I have Haole feet*.

2009-04-23T20:49:00.000-07:00

(photo courtesy of Vibram Five Fingers)

Thanks to my cousin, Jeff, this article about modern running shoes being a waste of money, was brought to my attention. The whole article was basically a strong scientific argument that running shoes are not only better when they're cheap, but that they also increase your risk of injury. Apparently, humans were designed to run without shoes. Our toes, arches, and muscle-skeletal structure are already naturally woven together to create an elegant solution for quickly getting from point A to point B. And according to those scientists, we're ruining mother nature's design by running long distances in fancy designer shoes.

Ok, being an engineer, does that mean I'm going to throw out my shoes and change my running style since these claims are backed by hard scientific evidence? Not really. The article also states that if we've already grown up wearing shoes, then converting back to barefoot running will also injure us. The way I see it, it's all a matter of smart shopping. After cycling through several shoes in the last 3-4 years, I've figured out what's comfortable for my feet. In fact, I chose my latest pair of shoes specifically because I felt like I could feel the ground better due to the thinner rubber sole. Which coincidentally, is what the article suggested is a desirable feature in a running shoe. Go figure.

Although, I must say that my lack of barefoot running ability did somehow make me feel less rugged, less hard-core, even less worthy of being called a true runner. In essence, it made me feel like I have Haole feet. I've seen several groups of people trying to get back to barefoot running in all of the races I've run. And I've even seen a handful of people running in FiveFingers shoes (pictured above), which is essentially a glove on your feet that simulates running barefoot while still maintaining protection against the elements. So why can't I start doing the same? Well, because I'm not crazy and I'm ok with having Haole feet.

I actually think that running shoes are a great invention. Running in today's environment isn't the same as running through the forests thousands of years ago. Asphalt is hard! They may not be the perfect design yet, but every invention needs progressive improvement. For example, take the very first marathon runner. The legend is that the Greeks sent a soldier from Marathon to Greece (26 miles) to announce their victory over the Persians. You know what happened to that guy? He died from exhaustion right after he gave that announcement. I will guarantee you that I have better running shoes than he had. So, I may not be able to outrun a barefoot runner from the Tarahumara tribe in Mexico, who are evidently the best long distance runners in the world. But, I do have pretty, comfortable, functional running shoes that do seem to enhance my running experience.

*Note: Local Hawaii kids like to refer to more delicate feet as Haole feet. Haole is Hawaiian slang for a caucasian person. But in this connotation, it refers to someone who hasn't grown up walking barefoot all around the island.

Poked, Prodded, Weighed, and Measured Like Cattle

2009-04-23T14:02:00.000-07:00

I'm lucky enough to be working for a company that isn't doing too horribly in this economy. Because, they can still maintain the luxury of having our own private gym on campus. And I'm even more lucky that it offers personal training at a greatly discounted rate. So with the upcoming NWM in November, I decided to enlist some help in my training. Albeit, my trainer isn't going to come on any of my runs, but I've asked him to focus on my core strength which will ultimately improve my endurance and speed.

Today was my first day so I excitedly showed up early to workout. Little did I know that the first day of training equated to personal assessment day, ie. putting me through multiple tests to acquire my baseline of fitness. The first part was exactly like a doctor's appointment, but without a cute nurse. He just took my blood pressure, heart rate, weight, etc. But, I don't think I was quite ready for the part where my 2% body-fat, muscular trainer broke out the fat calipers and tape measure. In my head, I was picturing that I was at an Over-Eaters Anonymous meeting and saying "Hi, I'm Surfrunner, and I'm a fattie". Everyone together now, "Hi Fattie Surfrunner".

Now, I understand that he needs some kind of measurement to help me quantify my goal. But, that little girl in me who once looked like the Stay Puft Marshmallow Man was seriously cringing. It's my constant internal battle to convince myself that I've made it past that stage in my life, and that I'm not going back. I'm even alright with occasionally getting a little more doughy than normal, as long as it doesn't drastically alter my appearance or health. However, it's entirely different when muscle-boy trainer pinches as much fat as he can from my arms, belly (thanks beer), and thighs, then promptly squashes it between the fat calipers. Can't I just measure my success rate by my finishing time at NWM? I could've done without the embarrassment.

Anyway, I got over it and tried my hardest to rip through the subsequent cardio and strength tests. I definitely had something to prove to Mr. "I don't look like I've ever eaten a french fry" trainer. And because of that, I think my results turned out somewhat skewed. It seems my body statistics are of an overweight, lazy engineer. But, my performance statistics displayed scores closer to a normal athlete. HUZZAH! In any case, I really would like to improve my body stats, so we'll see how this trainer works out. Keep in mind, that I'm saying this after I've eaten two wedges of Quiche for dinner and an entire pint of strawberries for dessert. Maybe what I really need is Jenny Craig.

Caramelized Onion, Mushroom, and Asparagus Quiche with Grilled Asparagus

2009-04-22T18:19:00.000-07:00

This meal was inspired by one of the meals that Raquel, Mayumi, and I had in NYC. It was the day that May and I were showing Raquel around the financial district, and May directed us to a cute little patisserie that had some amazing quiche. Anyway, I've been wanting to create that meal, but with a healthy spin. I usually like to defer to Ellie Krieger for healthy recipe makeovers, and this is what I found: Mushroom and Onion Quiche.

She actually managed to cut most of the calories, utilize a healthy oat crust, and pack it with vitamins without cutting flavor. That's my kind of makeover! My only change was to add some asparagus since they're in season. Luckily, I had enough leftover asparagus to grill them and sprinkle some Pecorino Romano cheese on top. I'm going to take a wild guess that Raquel liked it, because she washed the dishes.

Grilled Miso Marinated Salmon and a Spring Salad with Miso Vinaigrette

2009-04-20T21:28:00.000-07:00

I needed a good meal today. A light and healthy meal that would pick up some spirits. A meal that would rejuvenate us after a hot 95 degree Farenheit day. And a meal that would cheer up Raquel after her first day back to work after a 2 week vacation. I finally settled on Bobby Flay's Miso-Ginger Grilled Salmon with a spring salad. Boy, did that hit the spot. It pretty much hit all my criteria points, and I was definitely impressed with the flavor of the salmon.

I sort of made up the spring salad, but that was wonderfully refreshing too.

Spring Salad
-spring salad mix
-silken tofu
-shelled edamame
-minced ginger/green onions
-avocado (they're in season)
-juice from half a lemon (it keeps the salad fresh, and keeps avocadoes from turning brown)

Miso Vinaigrette
-minced ginger/green onions
-1 Tbsp white miso
-1 Tbsp peanut butter
-1 teaspoon honey
-1 Tbsp dijon mustard
-dash of rice wine vinegar
-dash of dark sesame oil
-juice from half a lemon
-whisk in vegetable oil until you reach consistency desired for dressing (not more than 1/4 cup).

We ended the meal with a light/fresh dessert of strawberries(they're in season), honey, and a pinch of salt. I swear, those strawberries were like a hand fruit. They were almost as big as small apples. I love seasonal cooking.

Grilled Pork Tenderloin with Spicy Chile Coconut Tomato Salad

2009-04-17T12:21:00.000-07:00

Today hasn't been a very good day. We both have the post-vacation in NYC blues, and Raquel got into a little fender-bender in the parking lot. So, I decided to make Raquel's all-time favorite meal to cheer the both of us up: Tyler Florence's Grilled Pork Tenderloin with Tomato Salad. Unfortunately, I didn't have heirloom tomatoes. So I just used plum and large hot house tomatoes instead. Also, I prefer the coconut un-toasted, and added pine nuts into the salad for crunch. And lastly, since it's avocado season, I threw in some really yummy avocado.

I can't say that Raquel is completely cheered up. We might have to adopt a puppy, because she REALLY misses Nahe. But, at least she has a smile on her face after that meal.

My New Goal: NWM 2009!

2009-04-03T15:00:00.000-07:00

In 2007, my introduction to the world of racing and half-marathon training started with the SF Nike Women's Half Marathon. And I can honestly say that the whole experience: the training, the way I eat, and the race itself changed my life. It got me hooked on to a sporty, active, healthy lifestyle. So, I wanted to make that experience an annual tradition for as long as I lived in Northern California. But, the popularity of that particular race forced the organizers to institute a lottery to sign up for it. I can definitely understand it's popularity, because who wouldn't be enticed into running a marathon that offered free massages, chocolates, a Tiffany's necklace, and countless other freebies? I mean, if you're going to put yourself through that torture, there had better be a good reward, right?

Unfortunately, that also meant I couldn't make it an annual tradition because it's not like I'm going to win the lottery every year. So, in 2008, I decided to find other marathons to run, while trying to improve my performance. I started reading the Runner's World magazine, browsed the runner's forums online, and invested in a better pair of running shoes. It's suffice to say that I did improve my technique and nutrition from all that research. But, my finishing times for the next two races were abysmal compared to NWM '07.

But today, I'm happy to announce that I made it through the 2009 lottery a couple of days ago and am now locked in to run my favorite race again this year! And believe me, I can already tell I'm coming back with a vengeance. In the last couple of days, I've already logged over 10 miles, and I haven't slowed down yet. It's like this race has put a fire under my butt, and I'm running with the same exuberance that I originally trained with in 2007. This year I'm also adding a personal time goal. If I cross that finish line in under 2 hours and 30 minutes, I'll be ridiculously happy. Wish me luck, folks!

Stuffed Pork Chops with Spinach and Roasted Bell Peppers

2009-04-03T12:01:00.000-07:00

Omg, *drool*....this is truly an amazing recipe: Giada's Pork Chops stuffed with Spinach and Sun Dried Tomatoes. I loved the flavor combination, and center-cut pork chops are nice and lean. These cuts do tend to be pretty thick, so I finished it in the oven after I cooked it on the stove-top. Yet, they still came out tender and juicy. Raquel and I ended up splitting one pork chop, because we really didn't want a huge hunk of meat. And, if you supplement the meal with a fresh spring salad, then you've got a great balance of protein and carbs.

Here are my modifications:

-I used roasted bell peppers instead of sun-dried tomatoes, because Raquel just isn't a huge fan of sun-dried tomatoes.

-Substitute low-skim mozzarella instead of goat cheese.

-Substitute low-fat cottage cheese instead of cream cheese. I've always found that cottage cheese still adds that creamy quality, but without the fat.

-I had some pine nuts lying around, so I threw them into the vegetable mix for added crunch.

Kona Coffee Chocolate Brownie Bites

2009-04-03T11:52:00.000-07:00

It was another cranky Raquel monday, and I had to find another chocolate-y dessert recipe to soothe the beast. We found a winner, folks. Giada's Espresso Brownies. I can't believe it, but Raquel has already eaten almost half the pan by herself. These really are amazing brownies. Unfortunately, I didn't have any espresso beans, so I used ground Kona Coffee. But, since we both love that flavor, it wasn't a problem for us. Yes, since the ground is larger than espresso, the granules don't completely dissolve, but I didn't mind that. It kind of reminded me of munching on chocolate covered coffee beans. The only modification I made was to make my own brownie mix instead of buying a store-bought one, because you never know what they put in that. All you need is 1 1/4 cups of cocoa and 1/2 cup of flour, both sifted. It's not necessary to add sugar to the mix, because the glaze is already sweet enough. The one down-side of the recipe: Raquel was bouncing off the walls for the entire night. So I'd recommend not eating them before you go to bed.

Grilled Halibut with Grilled Caponata

2009-04-03T11:47:00.000-07:00

I love my grill. Check out this yummy, healthy, Grilled Swordfish and Caponata. No modifications needed.

Semi-Freddo (Home-made Cookies and Cream)

2009-04-03T11:32:00.000-07:00

Lately, I've gotten into this bad habit of making some kind of sweet, bad for you, dessert on Mondays. Because, that's the day Raquel gets her allergy shots and comes home miserable and grouchy. And, while I was wandering around the internet, I found this awesome recipe for Cookies and Cream, courtesy of Tyler Florence. This turned out to be perfect in so many ways, because I needed to get rid of our leftover Oatmeal Chocolate Chip Cookies from the week before and I LOVE Cookies and Cream. It used to be my favorite ice cream before I discovered Green Tea. I'm not sure if Raquel was a huge fan, because nowadays she prefers frozen yogurt. But, personally I thought it was fantastic.

Here were my healthy modifications:

-skip the caramel. The ice cream already had so much flavor, it didn't really need more toppings. Instead, we drizzled a little organic honey over it.

-Instead of molasses, I also mixed in a little honey into the ice cream.

-I ended up substituting the healthier oatmeal cookies that I made before, instead of store-bought gingersnaps. You can control the sugar content more this way.

Eating Right

2009-04-03T09:13:00.000-07:00

Yesterday, Mayumi sent me a link to a NY Times article about the current debate between meat and climate. Essentially, they were talking about the farming industry and how livestock is bad for the environment, releasing more greenhouse gases than cars. I didn't think I get so riled up after reading it, but evidently I did. And Mayumi has requested for me to post my response.

Disclaimer: I never meant to offend anyone with my response. So please don't take me seriously.

"bah.. I think there is a definite line between environmentally-friendly people (who actively try to do things in their lives to be green) and radical, "the sky is falling, run for your lives", hippie extremists.

I think it's all about balance and healthy living. I agree that if a huge amount of the population consumes a ridiculous amount of one resource: gas, meat, water, etc., faster than the earth and nature can replenish it; then yes, I think we're definitely hurting the environment. And that's a sign that we're unbalanced and need to take a step back in the opposite direction: ride your bike every once in a while; eat more grains/veggies than meat a couple nights a week; conserve your water. Humans shouldn't act like spoiled children, thinking that their parents' money (in this case, earth's natural resources) are inexhaustible. And embarrassingly, I think the one nation that has this attitude the most is the US. Anyway, I think if we put more effort into figuring out sustainable methods/technology for our resources, then we wouldn't have to go to an extreme and just completely deny ourselves any particular resource.

Because, in the long run, getting everyone to deny themselves one resource isn't the answer either. A huge part of the population is employed by that industry, and there would probably be an enormous consequence to taking it down. It's not about hitting the industry source to improve the environment. I think there should be more education to the general masses about health-conscious eating. That way we're not only improving the environment, we're improving the health of the general public. Maybe more popular restaurants should take it a step further and prepare more health-conscious meals that require less meat product. The solutions are numerous if the big-wigs were just willing to do some research. In the end, I think that adjusting the average American diet would be more effective than unleashing an unholy amount of angry would-be vegetarians who are trying to save the world, when they'd rather just have a burger.

sorry, that was a long rant. but, I just wanted to give my take on the article. =)

Besides...if I don't eat the cow/chicken/pig/fish, then the cow/chicken/pig/fish is going to try to eat me. it's all about survival, dude. ;)"

Spaghetti and Meatballs

2009-03-25T23:08:00.000-07:00

Lately I have been having this hard core craving for Spaghetti and Meatballs, so I just had to make it. This recipe has definitely become one of my faves! Never underestimate making your own tomato sauce, because you can control the flavor and the fat. And it doesn't really take that long either. Completely worth it! Serve it with a light, fresh salad to balance out the meal. Here are my modifications:

-Use the leanest meat you can find. I had 93/7 beef, and 90/10 pork. It's also great that the recipe calls for baking the meatballs, instead of finishing it off in the sauce. Baking it will pull out the fat into the baking dish, and you can scoop out the meat with a slotted spoon.
-Use half the amount of Parmigiano-Reggiano in the meatballs.
-Add mushrooms to the sauce.
-Use skim milk.
-Use whole wheat bread instead of the white bread.
-Use low-fat, low-sodium mozzarella
-Use whole wheat pasta, if you don't mind the flavor.

Buon Appetit!

Grilled Chicken, Grilled Vegetables, and Saffron Rice

2009-03-25T22:56:00.000-07:00

The sun finally came out after weeks of raining here! So naturally, I had to break out the grill to celebrate. I think the beauty of this meal is in it's simplicity. All I had to do was rub some olive oil, hawaiian salt, pepper, and tequila lime rub (courtesy of Kinder's) on the chicken breasts. Then, grill it for about 13 minutes on high. It comes out wonderfully juicy. As for the vegetables, just cut up some red peppers, zucchini, and eggplant. Toss with olive oil, salt, and pepper. Then, grill it for about 5-6 minutes on high. The saffron rice is simply arborio rice cooked in a pinch of saffron and low sodium chicken broth. It's a completely flavorful, healthy, and balanced meal.

Oatmeal Chocolate Chip Cookies

2009-03-25T22:49:00.000-07:00

Alright, there is nothing like chocolate to cheer up Raquel when she's had a bad day and is stuck on cranky. But, just because I'm making her chocolate chip cookies doesn't mean it has to be super bad for you. I lucked out on finding this Oatmeal Chocolate Chip Cookie recipe, and I didn't even need to make any modifications! Love it.

Spaghetti Carbonara

2009-03-25T22:31:00.000-07:00

Oy Vey....I can see that I've neglected my blog for a while. Sorry folks. Well, I'm finally catching up right now with a heap of foodie posts that I didn't get a chance to write about this last month. You'll notice that the next couple will be very focused on carbs. Well, that's basically because I've decided to double my weekly running mileage in preparation for the fall marathons. And don't forget, carbs=energy.

This particular recipe isn't entirely healthy for you, but I had to do something with my leftover turkey bacon. Essentially, I modified Tyler Florence's Spaghetti Carbonara. And it was a total hit with me and Raquel. Although, you never can go wrong with bacon. Here are my modifications:

-Use turkey bacon, and make sure to drain out the fat. When he says to toss the pasta in the bacon fat, use a bit of olive oil instead.
-Add an onion, asparagus, and mushrooms. It adds color and a bunch of vitamins/nutrients that lightens up the meal.
-Use half the amount of cheese. if it's not salty/cheesy enough, you can always add a little bit to your own plate.
-Note: I can't actually do this last modification in my dishes, because Raquel hates whole wheat pasta. But, if you can get away with it, I'd highly recommend it.

Try it out folks. Essentially, this dish is bacon and eggs, except on pasta!

Readjusting My Focus

2009-02-19T09:36:00.000-08:00

Yesterday, Raquel asked me how I used to stay so focused on my running when we first started dating, and why it seems like my focus has shifted since then. After giving her the initial quizzical "duh" stare, I told her the truth. It may seem like my focus has shifted since we started dating, but that's because I was better at masking my real priorities back then. Besides, what better way to impress a girl than being in shape and showing some dedication to fitness? After you get the girl, you tend to be less worried about impressing her. Unfortunately. And in all honesty, my weekly running mileage decreased by about a half after we met.

Naturally, that begged the question of how I stayed so focused before we met. Of course, I did touch on my early motivation that I share with most of my friends, but this time Raquel was the one asking. And I believe in full disclosure when it comes to my girlfriend. So she helped me realize something while I was being honest with her. My best running performance was fueled by anger and bitterness from a previous breakup. It's true. I'm sad to say that the peak of my running career occurred between my previous relationship and Raquel. It explains everything about my running style during that time: balled-fisted, teeth-gritting, angry music pavement pounding (that was probably grammatically wrong, but you get the point).

In essence, I think I was literally running away from my own fears: fear that I handled the relationship badly, fear of my own sexuality, and fear that my career was going nowhere after years of schooling. Hey, some people have therapy, and I guess I had running, which allotted me miles of sweating and quiet reflection. At least it was free and not to mention the beneficial side effect of getting in shape. After 856 miles (according to my Nike+ account), I'd like to think that I've sorted out those issues and more. I'm not saying that running is going to be a magical remedy for everyone, but it does work for some.

So where am I going from here? Well, I now know that running will always be there to help me sort through my problems. But, I don't want it to be associated with negative emotions. And maybe it's time to use it as an expression of how happy I am that I've found someone who's perfect for me. I'm not going to run away from my fears anymore. Instead, I'm going to run towards a dazzingly bright future, that I never thought was possible or deserved. It's just a matter of seeing where my feet take me.

Valentine's Day Breakfasts: Banana Pecan Buttermilk Pancakes, Blueberry Strawberry Scones

2009-02-09T20:06:00.000-08:00

I was trying my best to figure out two good breakfasts to cook for our Valentine's Day Weekend. And I came up with Banana Pecan Buttermilk Pancakes for one day, and Blueberry Strawberry Scones for the second day. They were both a hit! Especially topped with fresh strawberries and blueberries. I can't say they were the most healthy recipes, considering we could have probably had fruits and oatmeal. But, it was our Valentine's Day celebration and I wanted to splurge a little. Plus, Raquel completely loved it, so it was worth it. Hopefully, we worked it off with the hike we took afterwards.

Chocolate Haupia Pie

2009-02-06T21:40:00.000-08:00

At the moment, this is what love looks like for us. Sure, it may not be Ted's Chocolate Haupia Pie. But, it was made with love for a very specific person. Raquel and I decided not to celebrate Valentine's Day on the actual day, because it would be impossible to go anywhere and do something fun with the crowds. So, we're celebrating this weekend and this was my first gift to her: my own home-made Chocolate Haupia Pie. And, the huge smile that she gave me when she first saw the pie in the fridge is worth every calorie that we're going to consume. Happy Valentine's Day everybody!

Mac and Cheese with Bacon

2009-02-06T20:17:00.001-08:00

You gotta love home-made Mac and Cheese. Lately, I've been on this kick to cook unhealthy, all-american, comfort food. And after last week's jalapeno burgers, I was in the mood for something warm and satisfying. So, I tried out Tyler Florence's Mac and Cheese with Bacon. Now, I'm actually a huge fan of Tyler Florence, because I just love his style. He lives in Nor-Cal and it shows in his cooking. Plus, you can never go wrong with bacon. But, it's me folks... I needed balance it out somehow. So, I substituted turkey bacon for the real bacon, and added in two diced red bell peppers. Also, I left out 1.5 cups of cheese and used skim milk. But, it still hit the spot! It's great training fuel and carb-a-rific.

Rosemary Chicken, Roasted Rosemary Potatoes, and Wilted Spinach Salad

2009-02-06T20:01:00.000-08:00

So, what do you do when you have a surplus in herbs? Well, for me it becomes Iron Chef time! And the secret ingredient for this meal was rosemary. But, honestly I didn't feel very creative, so I got some inspiration from Rachel Ray with her Rosemary Chicken and Wilted Spinach Salad. I also added some Rosemary Roasted Potatoes for some good carbs. I've got to say that's a killer chicken recipe, it was so moist! Give it a try folks.

Roast Beef Tenderloin and Roasted Vegetables

2009-02-06T19:50:00.000-08:00

Raquel and I have moved to a new place! So, I wanted our first meal in our new place to be special and healthy. I finally narrowed the menu down to Roast Beef Tenderloin in a Chocolate Red Wine Sauce, Roasted Vegetables, and Mashed Sweet Potatoes with Orange Essence. Thanks Ellie Krieger. I love how she puts all of her nutritional information alongside all of her recipes. The down-side to this meal was that I got the stomach flu after it. And let me just say that I probably won't ever cook this again after that experience.

Thanks Nike....

2009-01-13T09:24:00.001-08:00

So, as you may have seen, my spiffy new mini-me on the side of my page has been harrassing me for the last couple of weeks. And every time I log onto my page, I can't help but be amused at her comments. Nike really didn't hold back when they programmed the mini-me's to kick people into gear. Here are some of my favorite comments from Mini-Surfrunner:
"I'm stuck in a rut! What I wouldn't give for a run!"
"I've turned into a couch potato. I need to run."
and my all-time favorite:
"This ball is getting more exercise than I am", whilst playing with a paddleboard ball. This particular comment is even enhanced, because Mini-Surfrunner is wearing a loose-fitting shirt and is slightly sticking her tummy out. So, she looks fatter. Good Job Nike, that's pretty effective.

The funniest part of this situation is that I've been running like a madwoman with a vengeance. I've started hard-core training for the winter since before Christmas. I'm just too lazy to plug my iPod into my laptop to upload all my runs to the server. Thus, poor Mini-Surfrunner is stuck in limbo. If I were to give Nike any kind of technical recommendation, it would be that runs were automatically uploaded to the server wirelessly after every run. We're tired enough already from the run, you can't ask us to fiddle with our equipment when all we want to do is fuel up with chocolate milk and food, then sleep after a run.

But, since they haven't made that particular technological enhancement yet, I promise to upload my runs tonight. Mini-Surfrunner is probably hoarse from the whining.

Happy New Year!

2009-01-08T13:37:00.000-08:00

Raquel and I ended up celebrating our New Year's by throwing a party. Well, that and of course going for some runs and climbs. But, for this post I don't have any fun photos to go along with the runs or the climbs, so you're going to get pics of the party food instead. Happy New Year!!

This has got to be one of my favorite xmas gifts: a brand new chocolate fountain.

Steamed Mussels in White Wine

Grilled Habanero Shrimp in Cilantro Sauce

Goat Cheese and Asparagus Tarts

Paella

More Tweaks

2008-12-18T09:19:00.000-08:00

As you can see from the new addition on my right sidebar, I've successfully been able to attach my Nike+ Mini-me to my blog! I've also removed my "last run" feature, because it already displays that info in the mini-me feature, as well as my running statistics and history. It still kind of blows my mind that I've run 800+ miles since I've gotten this system. It's amazing what the human body can accomplish.

But, while the statistics and animated mini-me are cute, I have to admit that the things coming out of her mouth can be a tad obnoxious and annoying. So please don't mind what she says because I'm not the one that programmed her to do that.

Mexican/Cuban Fried Rice

2008-12-17T14:58:00.000-08:00

I love "work from home" days. I get to be relatively productive while the TV is on in the background. But, my favorite part is that I can play in the kitchen for lunch. Today I was unwilling to eat a bunch of yesterday's leftovers, so I decided to make a different meal from it. Here's what I came up with:

Ingredients
2 cups chicken stock (I used the leftover broth from yesterday)
5 stalks celery, minced
1 small yellow onion, minced
2 jalapeno peppers, seeded and minced
3 cloves of garlic, minced
1 can of black beans, rinsed and drained
1 cup of uncooked rice
1 cup of shredded cooked chicken (leftovers from yesterday)
pinch of Hawaiian Sea Salt
1 tablespoon of cumin
1/4 bunch of fresh thyme
1/4 cup of chopped cilantro

Saute the garlic, onions, and jalapenos in extra virgin olive oil on medium high heat. When the onions are translucent, toss in the chicken, salt, cumin, celery, and black beans. Stir fry for 5 minutes. Stir in rice. After rice has been coated with all ingredients, pour in the stock. Turn down the heat to medium and simmer covered for 15-20 minutes. Stir in cilantro before serving.

Mexican Tortilla Chicken Soup

2008-12-16T20:46:00.000-08:00

I was cold...
So I made soup....Thanks Tyler Florence!

Mexican Tortilla Chicken Soup

Well, soup and chicken quesadillas, but the quesadillas don't make an exciting pic. As for the soup, don't ever underestimate the power of making your own chicken stock! Also, I baked the tortilla chips instead of frying them. They tend to hold up better in the soup.

Stay warm out there folks.

Tis the Season..

2008-12-08T10:08:00.000-08:00

I've decided to take another approach to describe the events of what happened yesterday by modifying "The Night Before Christmas" by Clement Clark Moore.

Twas the day before monday, and all through the apartment
we were itching to hike, even though it was foggy;
We found a short route, close to SF,
not knowing St. Nicholas soon would be there;
We wrapped ourselves up all snug in our coats,
While visions of the Bay Area danced in our heads;
Raquel with the Nalgene, and I with the pack,
set out on Mussel Rock Trail to a paragliding camp,
When out on the cliff there arose such a clatter,
I sprinted towards the beach to see what was the matter.
When, what to my wondering eyes should appear,
But a little old paraglider, so lively and quick,
I knew in a moment it must be St. Nick.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot.
His eyes -- how they twinkled! His dimples how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
and the beard of his chin was as white as the snow.
He had a broad face and a little round belly,
That shook, when he laughed like a bowful of jelly.
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself.
He jumped off the cliff, to his team gave a whistle,
and paraglided down like the down of a thistle.
But I heard him exclaim, as he drove out of sight,
"Happy Christmas to all, and to all a good night".

It was definitely one of our more exciting hikes. I still have no idea how that paraglider manuevered the equipment with the entire costume, the fat suit, AND the hair/beard on. But then again, Santa is magic. So maybe he is just getting some relaxation time before the big night. That's my kind of Santa.

Thanksgiving Vegetarian Loco Moco

2008-11-30T10:40:00.000-08:00

This morning, Raquel and I woke up completely sore and beat up from our Thanksgiving workouts. Apparently, Raquel biked 18 miles and I hiked a collective 12 miles over the weekend. So we were looking for a little treat for breakfast, when Raquel had an ingenious idea to make a unique loco moco. She suggested that we use the Mashed Potato Polpetti and gravy from the Thanksgiving leftovers. Then, fry up some sunny-side up eggs to assemble the loco moco. I'm sure that meal completely negated our workouts, but it was sooo worth it.

Thanksgiving Leftovers

2008-11-29T00:11:00.000-08:00

I watch, by far, way too much Food Network. If I'm sitting at home and fiddling with my computer, Food Network will always be on in the background. But, I think it's totally worth it and came in handy today. One of my favorite Food Network Chefs is Michael Chiarello, who specializes in Napa style cooking. So tonight's dinner was inspired by Michael Chiarello and last night's recycled dinner.

Turkey Soup

Mashed Potato Polpetti

(this was similar to croquettes)

I think it came out great, and completely trumps turkey sandwiches. It's also very nutritious and low in fat, so it's perfect for training. Here's to a low in guilt Thanksgiving.

The Day after Thanksgiving

2008-11-28T19:38:00.000-08:00

This morning I woke up completely bleary-eyed and still tired, it was almost like being hungover. But, last night I only had 2 glasses of wine. So now I'm convinced that I was suffering from a turkey hangover; way too much of a good thing. I have to admit that a full Thanksgiving dinner somewhat deters me from recovering my old running skill. Thus, it's double workout day. At least Thanksgiving dinner is nutritous and as I have said before, I can still use it as a starting block for a run.

I set out for a 5 mile hike after a meager breakfast of warm pita bread, cucumber salad, yogurt sauce, and coffee. There is a wildlife preserve nearby that I was itching to explore. And as an added bonus, today was perfect autumn hiking weather. But, as I started hiking I realized that I forgot to charge my trusty iPod, which forced me to hike the old-fashioned way (sans music).

So what did I notice? I felt the cold, crisp, blustery fall wind. I heard my labored breathing, random forest noises, and other people's conversations about their crazy cousins stealing their best Thanksgiving dinner recipes. I smelled the rich, earthy, bruised vegetation that got even stronger when I crushed leaves with each step (Raquel likes to refer to that scent as the natural Pottery Barn). It literally felt like I was a living, breathing Nature Valley commercial.

And while that felt amazing, I somehow managed to freak myself out around mile 3, because I was hiking alone in the wilderness. "What if I get lost?" "Have I watched enough survival shows to survive on my own if I get hurt?" "What do I do if a mountain lion attacks me?" "It feels like I might stumble upon the 'Pit of Despair' (7:18) from Princess Bride". Therefore, the next time I decide to go hiking, I think I'll take a buddy.

Thankfully, I made it home safely with just enough time to eat a hearty, yet sensible supper of leftover turkey soup, before I headed back out to the gym. My guilt meter has definitely been lowered after today's hike, treadmill run, and strength training. But, I'm sure that my body will still hate me tomorrow morning.

Happy Thanksgiving!

2008-11-28T11:02:00.001-08:00

Last night was the first time I've ever cooked the entire Thanksgiving meal. Lordie, that was a lot of hard work. I actually ended up cooking part of the "Thanksgiving with a twist" menu from Food Network. Thankfully, it turned out great and my friends were really happy and well fed. In the end, that's all I really want. Here's a glimpse of the menu.

Turkey with Herbs de Provence and Citrus

Spice Parmesan Green Beans and Kale

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

(I have to say that making all the gnocchi from scratch took FOREVER)

Garlic Mashed Potatoes

Chocolate Hazelnut Pie w/ Coffee Ice Cream

Happy Thanksgiving Everyone!

Blackened Tilapia, Sauteed Baby Spinach, Blanched Broccoli, and Wasabi Mashed Potatoes

2008-11-25T12:08:00.001-08:00

I'm seriously getting excited about Thanksgiving, especially since I'm hosting it this year and am planning a fancy menu. But, I wanted to eat lighter and healthier to balance out Turkey Day dinner. So last night, I ended up cooking Blackened Tilapia, Sauteed Baby Spinach, Blanched Broccoli, and Wasabi Mashed Potatoes. I must say that this meal was perfect for a light bite.

Blackened Tilapia
Ingredients:
-1/2 tsp chili powder
-1/2 tsp paprika
-1/2 tsp cayenne pepper
-1/2 tsp. white pepper
-2 pinches of Hawaiian Sea Salt
-2 Tilapia filets

Mix the top 5 ingredients together to create a dry rub. Season both sides of the Tilapia filets and pan fry the fish on medium high in extra virgin olive oil for 3-4 minutes per side.

Wasabi Mashed Potatoes
Ingredients:
-3 Tbsp. wasabi
-2 lbs. new white potatoes (peeled and quartered)
-a splash of buttermilk
-2 Tbsp. sour cream
-1 Tbsp. "I can't believe it's not Butter"
-Hawaiian Sea Salt and pepper to taste

Boil the potatoes for 10-15 minutes. Drain. Mash with the rest of the ingredients.

Unfortunately, I forgot to take a picture of dinner. But don't worry, I won't forget to take a picture of Thanksgiving Dinner.

The First Step

2008-11-25T09:09:00.000-08:00

As I mentioned in my last post, I've been taking an extended running break. And I still stand by the viewpoint, that every runner needs to take a break once in a while between training. But, that doesn't mean a break comes without a price. If you don't maintain some level of fitness during the break, you can't expect to jump back to the same level of running easily. In fact, that could be downright painful and you'd have to start all over again. So, did all of the surfing, hiking, and climbing during my break help with the maintenance? Sort of...

Last night was my first training run for the winter. I can honestly say that it wasn't as painful as it could have been, but my body was dreading it with all the recalcitrance it could muster. For some reason, my feet felt like 10 pound lead weights for the first mile. That's when you supposedly have to buckle down and focus on your motivation points. But really, I tried my best to zone out and get through it, kind of like giving blood or getting an immunization. On the other hand, while I may not have had a great run, my body did feel amazing afterwards. My skin was tingling, my heart was racing, and I was completely out of breath. And it felt like my body had gone through some sort of awakening from hibernation.

No matter what, starting over at the beginning is going to be hard for anything, especially when I've already reached a certain level. But, I'm going to have to start somewhere and the sooner I take that first step, the sooner I can get back to where I want to be. It's just a good thing my lazy ass has a backup plan, aka...Raquel nagging me every 10 minutes to go for a run that I said I'd do, but would allow myself to get deterred by a House marathon.

I'm back!

2008-11-17T17:39:00.000-08:00

Apologies all around for my absence, folks. It's been a very busy couple of weeks: finishing one of my projects at work, moving offices, and taking a nice long vacation with Raquel. But, don't think that I've been lazing around and giving up on workouts just because life is busy. While home in Hawaii, I did manage to either do a hike, snorkel, or surf every day. Sadly, none of those workouts involved running unless you count running through the mall to buy macadamia nut chocolates. Thus, I've luxuriated in a three-week vacation from running.

Now, I wish I could say that I've enjoyed this vacation without any regrets or guilt. But this vacation included my mom, and she has a knack for guilting me into feeling that I'm not living up to my potential. I am, by no means, criticizing my mom for being overly critical of me. Because I know that there is no one else in this world who can push me beyond my limits (in a good way) like her, except for myself. However, her delivery could use some work. Telling me that I've gained all my weight back, and that my fashion style has become masculine due to that weight gain is not very nice, although effective. Incidentally folks, taking a break between races is ok. It gives your body a chance for some well-deserved, much-needed rest.

Anyway, it's back to training for me, especially to counteract the holiday meal effects. Now, I know that I've explained my motivation to run before. But, I think it's a good exercise to revisit and expand on those reasons. I'm running because I want to live long enough to enjoy life with my future wife and kids. I'm running because I want to one day inspire my kids to try hard to accomplish their goals. I'm running because after a good workout, life magically becomes more manageable. But most of all, I'm running for myself; not to please other people, like my mom. To me, running is a sport that is just between you and the road. And the only thing that should ever be between you and the road is a pair of socks and running shoes.

Page 56

2008-10-22T10:13:00.000-07:00

Sorry gang, I think I've been a bit absent from my blog lately. It's because I haven't had that many inspiring runs or taken any pictures of the food I've cooked. So here's my fun, random post of the day inspired by Sidewalk Monkey's last post.

Here are the rules:
* Grab the nearest book.
* Open the book to page 56.
* Find the fifth sentence.
* Post the text of the next sentence in your blog along with these instructions.
* Don’t dig for your favorite book, the cool book, or the intellectual one: pick the CLOSEST.

Here's mine:
"If the command is 'done', the code does a break to terminate the loop". --Chris Spear, System Verilog for Verification, 2006.

That sounded poetic, right? In a nerdy sort of way? Maybe? Shucks, I wish I was at home when I posted this entry, because I actually do have an interesting book that I'm reading there instead of my geeky one at work.

P.S. Thanks for giving both of us the idea, May!

Runners are gassy

2008-10-14T09:56:00.000-07:00

I've had my annoying share of gym faux pas committed to me during treadmill days: sweat flung on me and intensive BO emanating from my neighbor. But last night's incident, while still gross, was inevitable. After taking a week of break after the SJ Half Marathon, I dragged my butt back to the gym to start over from the basics. The plan was to run an easy 5K to stretch my legs and reawaken my stubborn drive to succeed in endurance sports. So naturally, the day that I decided to jump back on the bandwagon was the day that the gym became ridiculously packed.

After waiting for 15 minutes, I finally finagled a free treadmill by staring the last runner down. And excited with my acquisition, I hopped on without noting what kind of treadmill neighbor I had. However, his presence soon waved it's ugly head at me during my second mile, when he started passing gas. I have no idea what that man had for dinner, but it was darn potent. Now, I'm not going to get mad at the guy because sometimes that isn't something you can control. But, usually I'll only have to endure the torture for just a minute or two. I could smell this guy's gas for half a mile of running! Thankfully, he was finished with his run when I was at mile 2.5. Unfortunately, that's when the man on the other side of me started with his gaseous performance until I finished my run.

I must say that despite feeling like I was running through a sewer plant, that was one of the best runs I've had in a while. In fact, I think I mangaged to hit a "runner's high" moment for myself, because I felt like my legs could go on forever and I physically felt like I was floating. I love it when this happens, especially because it's rather rare for me. Yippie! Although, I have absolutely no suggestions on how to overcome the gassy neighbor obstacle. If there aren't any other free treadmills, I don't know what to do. But, I'm open to suggestions.

Game Face

2008-10-09T09:42:00.001-07:00

Yesterday I just received the pictures taken of me during the SJ Rock and Roll Half Marathon. I must say that I'm a lot happier with these photos than I was with the SF Half Marathon. Why? Well, because I don't look constipated in these photos like I do in the last ones. But more specifically, it allowed me an opportunity to see a snapshot of my running form/technique.

In these photos, I've managed to relax my shoulders and upper body while running, which is something that I've been consciously trying to improve for my form. I know it sounds backwards, but many elite athletes try to be zen and relaxed while they are competing. It not only improves performance, but also is more efficient for your body. And I know I sound like an obsessed little fan girl right now, but Michael Phelps is a master at relaxing while competing and look where that got him. In any case, even though I'm not trying to be an elite athlete, I would still like to be performing at my best and have minimal pain after a workout.

These pictures show that I am truly "running tall" towards the finish line as opposed to my SF Marathon photos where my shoulders were scrunched up to my cheeks. I'll take this small victory as the one saving grace from this race. Now all I have to do is work on my game face, because I think I look a little too angry.

Recipe of the Day: Thai Pumpkin Curry

2008-10-06T22:43:00.000-07:00

One of Raquel's favorite thai restaurants is Osha Thai Restaurant in San Francisco. And tonight's dinner was inspired by our favorite dish there: Thai Kabocha Pumpkin Curry. I ended up searching the internet and modifying this Thai Red Curry recipe. Now, I've never cooked with Kabocha Pumpkin before. So as I was preparing it, it felt like doing battle with a brick! Here's a tip I found elsewhere that will help in the preparation: Before cutting the pumpkin, place the whole pumpkin in 1/2 an inch of boiling water for about 5-10 minutes. Then, you can cut it up after it has cooled.

Here are the modifications I made for this particular recipe:

-use light (reduced fat) coconut milk
-use low sodium chicken broth
-I ended up using chicken instead of shrimp, but that's just cause I didn't have any shrimp
-add bamboo, and sliced red bell pepper instead of tomatoes and frozen peas
-add a handful of fresh basil
-add garlic to season the chicken (saute the chicken before you start the curry, and set it aside till the end)
-serve it over brown rice instead of white rice

Raquel loved my recreation of Osha's dish, and I thought it was tasty too. In my opinion, I don't think it's to their level of yummy goodness, but at least I don't feel as guilty when I eat it.

Recipe of the Day: Chocolate Chip Pecan Cookies

2008-10-06T22:35:00.001-07:00

Last week I had to take a sick day because of a massive headache. I'm not sure what caused it, but I've never been able to sit still when I'm sick at home. So, I ended up baking a healthier version of Food Network's Chocolate Chip Cookies. How is it healthy? Well, you've got to know the tips for healthy baking. For this batch, here's what I substituted:

-add roasted pecans for healthy protein.

-use dark chocolate chips instead of semi-sweet chocolate (dark chocolate is better for you as far as sweets go)

-use half the amount of regular flour and substitute whole wheat flour for the rest of it.

-use "I can't believe it's not butter" instead of real butter

As you can see, the color turns out darker than it normally does, but I can assure you that it tastes just as good. Give it a shot!

San Jose Rock and Roll Half Marathon Race Review

2008-10-06T10:03:00.000-07:00

After the San Francisco Half Marathon that I finished two months ago, I wanted to focus on getting a better finishing time in yesterday's San Jose Rock and Roll Half Marathon. Unfortunately, I can't say that my intended plan worked. My atrocious finishing time for the SF race can be attritbuted to my lack of proper training. I had only been completing my usual minimal running routine, without building up on distance. So after that fiasco, did I turn things around? Truthfully, no. Yet again, I let the excuses pile up: my birthday, Reno Ribs Fest, a climbing trip, etc. and I never made it a priority to fit in my long runs. So, not only did I not beat my finish time for the SF race, I made it worse:

SF Half Marathon (8/03/08) - 3:18:02
SJ Half Marathon (10/05/08) - 3:25:45

I think I'm mildly depressed now and it's all my fault. Finishing a race like that always gives me a rush and a huge sense of accomplishment. But this time when I crossed the finish line, I couldn't help but feel a big let-down. The only thing that I proved to myself was how bad my time can be when I attempt to run a race out of shape and ill-prepared. Not to mention that my body is in a world of pain that I've never felt before now. I think it's time to retreat and let my wounds heal before I attempt another race. I've always thought of myself as a positive person, so I'm determined to start over with the basics and remember why I loved to push myself this hard. But for now, I'm feeling the full force of my own disappointment.

There are good races and bad races for every runner. Obviously this was a bad one for me, but I didn't want to let this one go without a review. So here are my highlights:

Highlights:

I finally got one of my friends, Victor, to run a race with me. However, Victor has been a serious cross country runner since highschool, and he took off. Also, with the way the course is laid out (double-backs on itself), you can see people on their way back to the finish line. So I caught up with Victor when I was at mile 6, while it was his mile 11. As I saw him waving and cheering me on at that intersection, I wanted nothing more than to kick him in the ass for being so fast. Oops, I mean cheer him on all the way to the finish. Yeah, that's what I meant...
The world-famous Kenyans ran this race! I had the pleasure of seeing them charging towards the finish while I was maybe on mile 5 or so. Gilbert Okari's finish time: 1:01:46.
I also got to see the winning female from Japan whiz by me. Yuri Kano's finish time: 1:10:03.
The race course was flat. That was a refreshing reprieve from all the hills in SF.
There was a live rock band performing at every other mile.
I saw these two women runners, dressed in silver sequins, stop at every stage and dance around like disco balls. Obviously, they had a blast.

Alright folks, that's my recap. FYI, my next race will probably be next year, but I haven't decided yet.

Wick Away

2008-09-26T10:52:00.000-07:00

Last night I was unfortunately stuck running in the gym again instead of outside. Now, I've never really had a problem treadmill running before, especially if something is good on TV. But, it really doesn't beat running on a trail and smelling the newly blooming summer blossoms. And considering last night's incident, I'm overdue for a nice outdoor peaceful run.

Upon arriving at the gym, I found only one treadmill available. So I immediately hopped on even though it was between two very big, potentially smelly men. I just didn't want to wait another half an hour to get my workout started. For the first mile or so, I didn't have any complaints because my running neighbors seemed to be taking it easy. But, halfway into the second mile I started to smell a peculiar odor coming from my left. And on top of that, I began to feel little specks of wetness landing on me from the same direction. Ok folks, body odor is one thing, but when my running neighbor starts sweating so profusely that he starts sprinkling on me with every step that's crossing the line! He invaded the sanctity of my treadmill bubble.

Luckily, I behaved myself and even finished a three mile run before giving up and going home. For that feat alone, I would like to be rewarded with many brownie points and universal good karma. I think I was so traumatized afterwards, that I scrubbed extra hard during my shower. Shouldn't there be gym-going etiquette included with every membership packet? Wear deodarant or wick-away clothes that absorb your sweat as a courtesy to the runner next to you! Alright, I'm done with my rant. Maybe I'm over-reacting. There are some sports where people pay to be sweated on by other people, like Bikram Yoga. So I apologize if I come off as judgemental. It's just my reaction to being grossed-out. It could've been worse, he could've been gassy too.

Cause I would walk 500 (thousand) miles...

2008-09-24T11:28:00.000-07:00

As some of you may have noticed, my latest goal bar over the last few weeks has been empty since I put it up. It's not really because I've been slacking in my running (although, I sort of have been), it's because I haven't uploaded any of my recent runs to the Nike+ system. Well, that's about to change because I just found a new form of motivation. Instead of prescribing my own running goals, I'm going to enter free Nike+ challenges that are hosted by Nike.

This particular one is the Nike+ Marathon Charity Challenge. The big-wigs are slated to donate up to $100,000 to the Children's Memorial Hospital and the Imerman Angels. But, that total amount only gets sent pending on Nike+ runners hitting 500,000 miles by 10/12/08. Now that's pressure. I think that's a great cause to be running for and I can't think of better motivation to run than helping out a sick child. If any of you out there on the internet have the Nike+ system, please consider jumping on this bandwagon, especially if you're going to go out and run anyway. Stay tuned to the Latest Goal Bar over the next couple of weeks to monitor our collective effort.

Recipe of the Day: Zippy's Chili

2008-09-23T21:24:00.001-07:00

So for the last couple of days I've found myself pretty homesick for Hawaii's Zippy's Chili. But, what am I going to do when I'm about 2000 miles away from home, unwilling to eat the frozen stuff, and in need of a healthier version of it for training? Well, I went online and found a Zippy's style chili and modified it to my needs. As you can see, it turned out pretty close to the original chili! And after inhaling a bowl full of it over brown rice, I can attest that it tastes extremely close to the original as well. Give it a try!

Here's the base recipe that I modified: Zippy's style chili.

And here are my modifications:
-No MSG
-4x the amount of vegetables listed
-No chili beans to leave more space for the increase in vegetables
-use 93/7 beef. After the beef is browned, drain the rest of the 7% fat out so that you're just left with 100% beef.
-substitute cajun sausage for portugese sausage. I only did this because I didn't have time to run to 99 Ranch market to get portugese sausage.
-No ketchup
-use 2x as much ginger. I just did this because ginger is good for you.

Thank you AlohaWorld for being a fabulous source of local recipes for this homesick girl!

I'm old and lucky

2008-09-22T10:39:00.000-07:00

Jog In Ocean is going to take a little detour today to do some celebrating. Today is my birthday. Now, I normally hate a big hullaballoo made about myself. But, I'm lucky enough to have a girlfriend who can cater a whole weekend involving things I like to do while everyone else is having fun in the process.

Before I get into that though, one of my dearest friends has decided to interview me today. So have a gander at my interview. Thanks May for making me feel like a special celebrity!

Now, on to the festivities...The weekend started off with dinner and drinks with a bunch of my closest friends currently in the Bay area. Dinner was a smattering of Hawaiian food and brightly colored drinks at the Hukilau in San Jose. Then, we wandered over to Hunter's to have some more drinks and unexpectedly watched a bachelor/bachelorette auction for charity there. Raquel and I didn't buy anyone, but we seriously considered certain muscular men to clean our house. I love drinks with entertainment.

On Saturday, she took me to an amazing breakfast at Los Gatos Cafe. This is a place that is known for their Omelette Souffles. I had the Crab one, and it was amazing. They had whole chunks of real crab and the hollandaise sauce was perfect. They also came with sides from the bakery: Kahlua Pound Cake (amazing) and a Peanut Butter Chocolate Muffin (just the right amount of peanut butter). Even Raquel loved this breakfast, and that's saying a lot because she doesn't like breakfast foods. Then, we went to go work some of that food off on the lake next door at Vasona Park by paddle-boating. As expected, Raquel got tired after a bit and I ended up peddling us around the lake, but it was still a lovely afternoon.

On Sunday, Raquel took us on an excursion to Monterey Bay. We drove down and explored the town, watched the locals, and wandered around Monterey Bay Aquarium. Now, as you can tell from my username, I LOVE surfing and the ocean. Any time I get to be near the water and learn about it's creatures, I'm going to be giddy. I must say that I was pretty impressed with their aquarium, but I haven't seen Maui's aquarium yet either. Finally, we ended the day with an amazing place that we found on Yelp: Monterey's Fish House. Now, if I yelped I would've given this place 5 stars. It was outstanding. If you ever find yourself in Monterey, you should definitely go here, but go early because it gets packed late at night.

Alright folks, that was my weekend. I'm extremely happy, well-fed, and pooped. Raquel even gave me enough time to go for a little run, so I at least got 4 miles in. Thank you Raquel, I had a wonderful time.

Recipe of the Day: Koto Kapama and Quinoa

2008-09-17T10:04:00.001-07:00

After our little race, I was searching around for a good post-race meal to refuel us for another week of training. I have to say that Runner's World has never failed me. Koto Kapama is a greek cinnamon chicken dish, and this particular version was created by one of my role models, Iron Chef Cat Cora. Essentially, it's stewed cinnamon chicken and onions in a greek tomato sauce. I loved the flavors so much, that I doubt I'll only be eating this after a run.

Chef Cora recommended that it be served with quinoa. Ok, move over brown rice and whole wheat..Farro and Quinoa are definitely my new favorite grains. If you haven't tried it, try it! I also had an arugula salad (not pictured) with Tyler Florence's ultimate vinaigrette, as another shout-out to the Arugula Gap.

Quinoa Pilaf
Ingredients:
1.5 cups Quinoa (rinsed)
a handful of pine nuts
1 tsp of chopped fresh dill
a handful of sliced grape tomatoes
3 cups low-sodium chicken broth

Boil the quinoa in the chicken broth on medium high for about 15 minutes, until all of the liquid is absorbed. Toss in nuts, dill, and tomatoes. Stir and serve.

Recipe of the Day: Blackened Chicken Pasta

2008-09-17T10:04:00.000-07:00

In anticipation for the increased running and race that I did last week, I was definitely in the mood for some carbs. So I sort of invented this dish on the spot. It's actually inspired by this cajun restaurant in Palo Alto, called Nola's, which Raquel loves. They make an amazing Cajun Chicken Pasta that has just the right balance between creamy and spicy. And while we love to frequent this place, I'm sure this particular dish is loaded with fat and bad calories. So, here's my version. I think it was a reasonable facsimile and at least I don't feel as guilty. Try it out!

Ingredients:
For the Chicken:
Chicken
Keawe rock salt /pepper
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
extra virgin olive oil

For the Pasta:
about a pound of pasta (your choice)
couple cloves of minced garlic
1 sweet onion, roughly chopped
1 bag of frozen peas
1 cup grated Parmesan cheese
3 cups heavy cream (I actually used light cream)
Hawaiian Sea Salt and pepper to taste

For the Chicken:
Pre-heat the grill to medium high. Season the chicken with the spice rub and olive oil. Grill for about 5 minutes per side. Set aside to rest for a few minutes, then slice.

For the Pasta:
Cook the pasta and set aside. Saute garlic for a minute. Throw in peas and onion and cook till onion is caramelized. Turn up the heat and pour in the cream. Add in the sliced chicken. Simmer the sauce until it has reduced to the consistency of your liking. When the sauce is done, turn off the stove and stir in the cheese, pasta, salt, and pepper.