I miss it already...

 

 the sun that is...

  

 Marina found a very interesting book at the library. 

  

 More sun fruit :)

  

 New Whidbey Island Bank location

  

 Sunny, but cold, above.  Now it is raining and wet. 

Peanut Butter Chocolate Chip Cookies

 Peanut butter cookies with chocolate chips

I should be making more of these cookies instead of writing this post.  We have already finished them, but I forgot to pick up fresh peanut butter from the store, so here I am.  They are that good.  You will want to make more right away. 

Peanut Butter Chocolate Chip Cookies
recipe adapted from Smitten Kitchen

1 1/4 cup all-purpose flour
3/4 teaspoon (tsp) baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature.  I used freshly ground peanut butter from our local grocery store, it is so much yummier!
2/3 cup sugar
1/2 cup firmly packed brown sugar
1 large egg, room temperature
1 tablespoon (TBS) milk
1 tsp vanilla extract
1 cup dark chocolate chips

Preheat oven to 350 F Bake.  In a bowl combine the flour, baking soda, baking powder, and the salt.  Set aside.

In another bowl:
1. Thoroughly mix the butter and peanut butter until fluffy.
2. Add the sugar adn the brown sugar, mix
3. Add the egg, mix.
4. Add milk and vanilla, mix.
5. Add the flour mixture. 
6. Add choclate chips, mix thoroughly.

 Mixing the peanut butter with the flour

Grease a cookie sheet.  I made my cookie about spoon-sized.  Make them into round balls, place on cookie sheet leaving some room between the cookies for expansion.  Take a fork and squish them down just a bit before cooking.  Your cooking time will depend on how big you make your cookies.  I cooked one batch for 12 minutes, and it wasn't quite enough.  the second batch I forgot about and cooked for 30 (!) minutes and they were pretty good, even still a  little soft in the middle.  So I would cook between 15-25 minutes, depending on the cookie's size. 

cookies ready to cook

Signs of Spring

My girls and I play a game on our walk.  We look for "Signs of Spring".  It motivates the girls to actually go on a walk, makes the walk fun and different, and teaches a lesson about the seasons.  As the girls point out signs of spring, I photograph them.

 

 Salmon berries are flowering

  

  

 Our climbing rose is leafing out

  

 Spring flowers coming up . . .

  

  

 Butterfly bush has leaves (above)

  

 Pussy willow, actually comes out in January (depending on the year).  This one is Stella's birth tree as she is a January baby and it was planted over her placenta.

  

 Maple trees have buds, soon to be leaves

  

 a few dandelions are blooming

  

 

Iris

  

  

 Nettles, ready to harvest

  

 Marina found something green

  

 Cat tails coming up in the pond

  

 Marina looking for signs of spring...

  

 Skunk Cabbage

Happy Baby Tea

This was one of the first pictures that I posted on my blog.  Stella was a infant and I came up with a tea that helps nursing moms enrich and increase their breast milk.  It is calming and nutritious as well.  The tea is also great for toddlers, just dilute it some. 

Happy Baby Tea
use equal parts dried:

Nettle
Chamomile
Fennel Seed

Seep in hot water for 5-10 minutes for mothers.  Seep for 2-5 minutes for toddlers.

How People Live to be 100+ TED talk

Gluten Free and Low-Fat Asparagus and Ground Turkey Lasagna

It all started because I couldn't find my book to read.  After searching the house fruitlessly I settled on Sunset magazine, opening up to their article, "Comfort Food Makeovers" with a big dish of lasagna staring up at me.  I must have been hungry, and it was just too much.  I thought, Wow I have never made lasagna.  The challenge was on.  

I adapted Sunset's recipe in several ways, although mainly to include asparagus, which is currently in season here in Washington.  Another big change was to do fewer layers of noodles and sauce.  I'm not sure how they worked the layering with the amounts listed except that I just did not have enough ragù to make the extra layers when all was said and done.  This turned out to be a blessing of sorts, as fewer layers was more than enough!  I also doubled the recipe and froze a pan full for later use.  I figured why both spend all the time cooking if I don't have a lot of leftovers? Although, it does make the preparation time longer.  The recipe I posted below is not doubled.

Despite the long preparation time, it was all worth it in the end, the lasagna was amazing!  This was due, at least in part, to the delicious ragu sauce which is made from scratch and entails reducing the liquids in the turkey and vegetable saute: first the milk, then the wine, then the tomatoes and tomato sauce.  This recipe is low fat and wheat-gluten free.  I usually don't care one way or another whether a recipe is low fat or not, but in this case, it is great as there is less cheese and dairy.  As it is, the recipe still uses Parmesan cheese, milk, and cottage cheese.  It still tastes rich and satisfying. 

Asparagus Lasagna with Ground Turkey Ragù Redux

Serves 6-8, Cooking time 2 hours, longer if doubled

2 TBS olive oil

1/2 cup chopped carrots

1/2 cup chopped celery

1 large onion

1 1/2 pound ground turkey

1/2 tsp salt

1 cup of milk

1/2 cup dry white wine, I used Pine and Post Chardonnay

1 can whole tomatoes with juices (chop or crush with your hands)

1 cup tomato sauce

1/4 tsp ground pepper or 1/2 tsp if you like it spicier

2.5 cups cottage cheese

2 eggs

1/2 cup freshly grated Parmesan cheese

1/4 tsp nutmeg

12 oz lasagna noodles, I used brown rice lasagna noodles (see pic below)

1 pound of asparagus, cut off hard ends then break into 1.5 inch pieces

Ragu

1. In a large saucepan on medium heat cook chopped onion in 1 TBS olive oil for about 4 minutes.  

2. Next add carrots and celery, cook for another 5 minutes.

3. Then add ground turkey, breaking it up in the pan as it changes color.  

4. When turkey is cooked, add milk and stir occasionally until it has evaporated.  This will take about 15 minutes.  

 Above: The turkey, carrots, celery and onions before milk, wine, and tomatoes are added

5. Add the wine and cook until reduced by half, then add tomatoes and tomato sauce.  Bring to a boil then lower to a simmer.  Cook for 30-35 minutes or until liquid reduces to a 1/3. 

Meanwhile make the White Cheese sauce: 

In a food processor add the cottage cheese, Parmesan cheese, eggs, pepper, and nutmeg.  Mix until smooth.  Set aside for layering with the noodles.

 Above: The white sauce, or cheese mixture

Stir Fry Asparagus

trim the asparagus ends by 2 inches or so, then break them into 1.5 inch pieces.  Heat pan with olive oil on medium heat.  Add asparagus and cook, stirring regularly for 5-8 minutes.  The asparagus should be firm.  It will cook in the oven as well, so it is better to cook it less.

 

Above: the asparagus

Preheat oven to 375 F Bake.  Now it's time to make the noodles.  Follow directions on package, being careful not to overcook.  Drain noodles and spread them flat on kitchen towels without touching each other.  

Above: brown rice lasagna, it was excellent in the recipe!

Layering Lasagna

Oil a 9x13" baking dish, below is the order of ingredients to add to the pan:

1. Spread a 1/2 inch layer of ragu, or about 1/3 of the ragu

2. Add a single layer of noodles (about 3 sheets per layer)

3. Spread another 1/2 inch of ragu (1/2 of the remaining mixture)

4. Another layer of noodles

5. Half the cheese mixture

6. Noodles

7. End with remaining ragu and cheese mixture.  Top with the stir fried asparagus.

 

Above: the layering

Cook for about 30 minutes at 375F Bake, or until thoroughly warmed up.  Let cool for 15 minutes and serve with a salad, or all by itself, if you are time-challenged like me!

Onion Chicken Soup with Sauteed Mushrooms

 Onion Chicken Soup with Sauteed Mushrooms

This was the most onion-y soup ever.  So much so that the shirt I was wearing when I made it was, well, stinky!  It smelled very strongly of onions and soup. But, wow oh wow, what a tasty soup, one of my all time favorites for sure.  If you like a flavorful soup or if you  like French Onion soup you will love this recipe. The soup is filled, I mean absolutely brimming with veggies, chicken, mushrooms, and of course onions.  cooking a whole chicken in water for several hours with fresh herbs lends the sou pa depth of flavor.  Sauteing the mushrooms and onions seals their tastes and assures that they will not be overcooked.

Onion Chicken Soup with Sauteed Mushrooms

1 small, whole chicken
3 large onions, I used one red and two yellow, cut onion in half and then slice into long strips
1 pound of mushrooms, quartered
4 carrots, chopped
4 stalks celery, chopped
3 russet potatoes, chopped
5 large leaves of chard, cut into small pieces
salt and pepper to taste (more pepper for more spice, yum)
4 bay leaves
4 sprigs of fresh thyme
Tamari or soy sauce served on the side as needed

Crusty bread (see below for suggestions)

I start with a 5 quart soup pan, filling it 2/3 with water.  Add a whole chicken and some salt, pepper, bay leaves, and thyme, bring to a boil.  The pan will be full of water once you add the chicken, but not so full that it overflows while it boils.  Once the soup is boiling reduce temperature until it cooks at a slow boil.  Continue to cook chicken for 2-3 hours.

After 2-3 hours, remove chicken from water, place on a plate and take all the meat off the bones, to add to the soup later.  I give the fat and gristle to my dogs.  Set meat aside to add when soup is almost done cooking.

Run a strainer through the soup to fish out any bones.  Also discard bay leaves and thyme stems.  Now you can add the chopped carrots, celery, and potatoes.  Cook until soft then you can add other ingredients, read on...

Meanwhile, you can saute the onions and mushrooms.  I cooked them separately, the onions in one pan and the mushrooms in another.  You can cut the onions into long, thin strips.  Cook them until they are browned and somewhat soft.  Quarter the mushrooms and cook them in olive oil until soft, but not mushy, as they will also cook in the pot of soup.  Set aside, and add once the veggies- the carrots, celery and potatoes- are soft in the big soup pan.

the organic mushrooms and sauteed onions pictured with chicken and chard

Once you have added the mushrooms and onions, add the chicken and chopped chard.  The chard will cook in the hot soup liquid.  Let chard sit in soup for 10 minutes or more and then serve the soup with a crusty bread like Essential Bakery's Potato bread or Parisian bread, toasted.  Essential Bakery is located in Seattle Washington, and offers delicious bread fresh every morning in many stores (including locally here in the Star Store and at Payless) and in their cafe. 

fresh chard

 

Essential Bakery's Potato Bread

This recipe will serve many people, a whole party in fact, or freeze some and have dinner and/or lunch made for several days.  

I am also considering making a spicy jalapeno version of this soup.  I just love spicy soups!

~~ Enjoy ~~

50K at the finsh line! Orcas Fat Ass 2010

 photo courtesy Erin Simms

Thanks Erin for the photos!  Snapped right at the finish of the Orcas Island 50K race, with my friend and co-runner Challis.  Just after the pic I noticed I was covered in salt, nice.  I also want to point out that I am not usually that stiff-looking in photos, but you know, considering the mileage (31-35) my arm is a bit stiff looking!!  This is a race that is well worth the time and expense to go to and participate in.  See you next year!

 

Photo courtesy of Erin Simms

Not quite sure where I was in this pic, but probably in the clouds!  Apparently glad to be done. . .

Cranberry and Walnut Oatmeal Cookies

This recipe is delicious and tastes healthy!  One of my daughters loves these cookies (Stella, 2 years old), and one doesn't (Marina 4 years old).  The one who doesn't is more of a cupcake/chocolate kinda girl.  She would prefer to have plain chocolate with no bread.  I love these cookies personally, as they are sweet, yet they have great ingredients: whole oats, cranberries, and more. The cookies are just slightly crunchy on the outside and soft in the inside.  Soft . . .
 
Recipe adapted from http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/

1 cup (2 sticks or 8 ounces) butter, softened
1 1/3 cup light brown sugar, packed
2 egg
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cup cranberries or raisins (or both)
1 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C)

The key to this recipe is to refrigerate the cookie dough after making it for 1 hour plus. I made the cookies into balls and then froze the balls in a plastic bag for an hour, then placed them on a buttered cookie sheet.  I made small-size cookies and they took about 12 minutes to cook.  Watch your cookies carefully as they cook quickly!  Let cool, then remove from cookie sheet.  

Cranberries and walnuts: the signature ingredients!  

You can also use raisins, which are excellent in the recipe as well.

It's springtime! Hyacinths are coming up in the garden.  I'm having fun photographing different settings

Orcas 50K in Story and Pictures

"This must be the last hill," I thought as I scrambled up the hillside using both my hands and feet.  Every time I thought that "last" hill thought, I was invariably not on the last hill, but more like half way up the hills.  A comforting thought nonetheless.  The Orcas Island 50K consisted of 4 major "climbs," four descents, and a fair amount of flat running around Mountain Lake and Cascade Lake.

The race begins with a climb up Pickett Mountain and a quick run down.  At around mile 11 you come to the first aid station at Camp Moran (also the start of the race).  I was feeling good at Mile 11, filled up my Nathan Hydration Pack and off I went, thinking, Okay, I am 1/3 of the way done!

 Smiling as I come into the first Aid Station at mile 11 (above), wearing my hydration pack

Marina and family greet me at Mile 11.  Filled up my pack with Nuun electrolyte water, which I used the entire race.  I went through 4 packs (2 liters per pack) of water throughout the 31+ miles.  I also brought my lightweight jacket, which I never needed, oops.

The next leg of the race was the toughest as we climbed multiple steep inclines, one after another, until we *finally* began our decent toward Mountain Lake, a welcome change from the uphill climb, but a painful one!  I rounded Mountain Lake wondering when I would reach the "water only" aid station at mile 21.  It is important to note that the miles were not marked at any point on the trails, and I was left feeling glad that I had studied the online maps so that I had some idea of my mileage at various points.

The trails were marked with red tape

As I rounded a corner I saw a bridge and about 20 gallon water jugs.  It was the water aid station, I must be at mile 21!  A mixed blessing considering we were about to climb Mt. Constitution.  I was feeling tired but upbeat at this point in the race.  As it turned out, the climb up Mt. Constitution was easier than the steeper climb right after mile 11.  A big relief to my legs and mind.  I arrived at the top of the mountain to an incredible sunny and clear view of Puget Sound, the San Juan Islands, and Aid Station #2 at mile 25-ish.  The climb worth every moment!  At the Aid Station I was informed that we had 7-9 more miles, and I thought, alright, only a little longer than I had planned on, but it's all downhill and flat so no problem.

 

Above and below: View from the top of Mt. Constitution 

  

Um, wrong!  We ran downhill for a mile or two before we began running uphill, again, for longer than I would wish on any runner after 28 miles.  The last downhill was excrutiating and I passed several runners who succumbed to the painful downhill and were limping and and some who were walking to the finish.  I was encouraged to blast through my pain by the fact that gravity was helping my tired legs and I knew to use the downhill to my advantage to meet my time goal of under 7 hours.

At the bottom of the mountain we crossed the road and began the last part of the run around Cascade Lake, a 2.5 mile stretch.  The last 400 meters was a small (but significant) uphill then a nice rolling downhill to the finish.  If you are planning to run this race, remember to run those last few uphills, you are almost there, and you'll be glad you did! 

I finished strong, in what felt to me like a sprint!  I felt incredibly good after the race.  I was more prepared for the distance and elevation than I expected.  The after-party at Camp Moran included soup, snacks, cookies, beer, juice, and the Blackberry Bushes String band.  We all relaxed and enjoyed the post race chill atmosphere.  I was lucky to get a chance to say goodbye to some of my friends who ran the 25K and my friend who also ran the 50K, all from Whidbey Island, as they were just leaving Orcas to head home. My girls enjoyed the juice and danced to the music, while Luc took the majority of the after party pics, with me enjoying sitting after the long run.  

 Above: bundled after the race in two coats, hat, and  . . . Stella!  I knew from previous experience to have lots of warm clothes waiting.  Pictured at Camp Moran.

Day after race update: walking was very difficult this morning, and still is as I write this, but sitting in my chair I can pretend like my legs feel fine.  My neck, jaw (what's up with that?), chest, throat, shoulders, arms, heck everything is sore to some degree!  The most painful time after a race, other than the inevitable gut wrenching, is when you wake up the next morning.  I noticed "day after" soreness phenom after the Seattle Marathon and today as well.   Yet, now that the worst soreness is over, I'm ready for the next big race!

 

 The Blackberry Bushes String Band, the after party

  

Stella, above and below, begins to warm up to the party and flashes her big smiles

  

 The apple juice, above, helped.

  

Above is a picture of the incredible lookout tower that is at the top of Mt. Constitution.  You can follow a stair case to the top.  It was built in the early 1900s.  

  

Above and below: Some views inside the tower

  

 

Above: my kids and their friends play cards on the Orcas island/ Anacortes Ferry.