Category: HOTR Eats
Eating Local Means Eating Healthy, Right?
| August 17, 2012 | Posted by Lauren under HOTR Eats, LifeontheRun |
Ever since moving to Vermont, Evan and I have really been taking advantage of local foods and homemade cooking. Which would be super awesome and healthy…if that local fare wasn’t primarily cheddar cheese, bread, and our new favorite craft beer. And the homemade stuff wasn’t primarily baked goods.
Okay, so there’s been some healthy stuff mixed in there too. We try to buy local produce whenever we can and we always get our eggs from a local farm. We rarely eat out and never get take out (even if that’s only because take out doesn’t actually exist up here…).
We’ve also been experimenting with new recipes. My love for cooking has been rekindled now that I have a partner to help out/cook for. And Evan has gotten into it too — by making his own pasta sauce, vegetable broth, and even trying out homemade seitan (I’ll post the recipe if/when we ever perfect it!).
But for all the healthy foods, there’s been plenty of unhealthy stuff too. We pretty much live off of cheese, have taken it upon ourselves to keep the local bread bakery in business, and have made it our mission to sample every single kind of McNeill’s brew on the market.
You can’t really blame us though. When you live right near the absolute best cheddar cheese in all of the United States, how can you not consume a pound a week?
(Source)
Plus, the bakery offers different types of breads on Mondays, Wednesdays and Fridays. So I go on Monday to get my Maple Oat bread, Wednesday to get my Ciabatta, and by Friday, that Cinnamon Raisin is looking pretty good. (I mean — you’ve got to have variety, right??)
Add to that the fact that I got this beautiful new toy as a wedding gift from my sister-in-law, and you can see how there’s been an overabundance of baked goods, saturated fats, and delicious carbohydrates in this house ever since.
I probably would have gone on my merry cheese-eating, beer drinking, dessert-inhaling ways for months if I hadn’t made a startling discovery the other day. As I went to get dressed for a run, I realized that my running shorts — pants that are supposed to be roomy and comfortable — were starting to get just a little too snug.
Now I’m really not someone who obsesses over weight. I don’t own a scale and I accepted the way my body was built a long time ago. But…when your running shorts stop fitting you so well, you know you have a bit of a problem.
I’ve read enough about people gaining weight after they got married to know that it’s a pretty common thing. But for whatever reason I just sort of figured I was immune to it. After all, I cooked for Evan all the time even before the wedding, I knew how to eat healthy, and I’m training for a marathon. Clearly running more means I can eat whatever I want…right? Plus, like I said — we’re more focused on eating local and cooking meals at home now than ever before. And I thought all local and homemade foods were healthy! Isn’t that what the blogging world sort of tells you anyway?
Obviously I know that just because something is made in my own kitchen or a kitchen down the street doesn’t mean that it should be consumed in large quantities. But my point is that it can be easy to fall into that trap. I didn’t actually think we were eating all that poorly until I took a step back and looked at just how much of my favorite foods I was consuming.
I’m not going to stop eating cheese (that would be sad) or buying fresh bread, but it might be time to cut back on the baked goods just a little bit. And it probably wouldn’t hurt to try to be more mindful the next time I want to consume an entire block of cheddar in one sitting.
…not until after this weekend, though. I’m heading back to Rhode Island for a special someone’s wedding, and I think that calls for celebrating with unlimited cheese and dessert, don’t you?
EC’s Mini {Red Pepper Stuffed} Mushrooms
| June 10, 2011 | Posted by Lauren under Dinner, HOTR Eats |
It’s been awhile since I’ve posted a recipe. The truth is, for awhile I thought I might give up posting them altogether. Because-let’s be honest-I’m no gourmet chef. And when it comes to my favorite things to make, it’s pretty hard to top {ontherun} Carrot Cake.
If a blogger wanted to go out with a bang, that would definitely be the way to go.
But then the other night, EC helped me create something that was both so incredibly delicious and simple to make, I thought I would be doing you all a disservice not to share it. The only problem – EC. As you may remember from the {Ontherun} Carrot Cake recipe, he has a “thing” against sharing {what he thinks should be} family recipes. And he doesn’t quite understand why I have this need to give away all my secrets.
Photo via cyclonebill on Flickr
But with a few threats to never cook him dinner again a little convincing, he agreed to let me share it – on two conditions. The first is that despite all the really simple recipes you read on this blog, if you ever come over for dinner, let’s just both pretend that I made you something incredibly complicated. You know, because I’m such a great cook and all. The second, is that I am going to tell you that these amazing stuffed mushrooms contain a secret ingredient*. Because every recipe sounds cooler when you say there’s a “secret ingredient”, don’t you think?
EC’s Mini {Red Pepper Stuffed} Mushrooms
(a.k.a. Incredibly Addicting Mushroom Bites)
The star of the recipe is this balsamic glaze that EC found at our local grocery store. It is thick and syrupy with a slightly sweet taste – and I would go so far as to say that this is the best balsamic I’ve ever tasted! Worth every penny (and believe me, it cost quite a few of them).
SInce I don’t usually advocate for buying a specific, slightly expensive ingredient for a recipe, you could probably substitute the glaze for a balsamic reduction. The key is that the balsamic you use should be thick and syrupy, without the usual acidic taste.
Ingredients
- 2 packs of mini portobello mushrooms, whole
- 1 roasted red pepper (I just used a jar, but you could roast your own)
- Olive oil
- Gorgonzola cheese
- 4 – 5 leaves of basil
- 3 cloves of garlic
- 1/4 cup breadcrumbs
- Balsamic Glaze
- Secret ingredient*
Directions
1.) Preheat oven to 400 degrees and cover a large baking sheet with aluminum foil.
2.) Wash your mushrooms and remove stems. Place in a bowl and drizzle a little olive oil (~2 tsp) over top. Mix well to coat evenly.
3.) Line up on baking sheet, stem side down. Cook for 8 – 10 minutes, until mushrooms start to brown.
4.) Meanwhile, start chopping! Chop the garlic, basil, and roasted red pepper up into very small pieces.
5.) Slowly heat 1 TBS of olive oil (enough to cover the bottom) and chopped garlic in a small frying pan over medium heat for 1 – 2 minutes until soft. Add in basil and red peppers. Saute over medium heat for another 1 – 2 minutes, stirring frequently. Finally, add in your breadcrumbs and ~ 1/4 cup Gorgonzola (more or less depending on how cheesy you would like the dish). Stir and heat until cheese has softened and mixture has started to clump together.
6.) Remove mushrooms from the oven, flip so that the stem side is now facing up. With a small teaspoon, stuff each mushroom with the filling. Sprinkle a drop of balsamic glaze on each mushroom cap.
7.) Return to oven and bake for another 10 minutes, until the filling is golden brown.
8.) Remove from oven, place on serving dish, and add a drizzle of balsamic glaze. Enjoy!
*There is no secret ingredient. But do me a favor and don’t tell EC. Ok??
Giveaway: Vermont Peanut Butter!
| March 21, 2011 | Posted by Lauren under HOTR Eats |
Because it’s marathon week…
Because I recently celebrated a blog milestone…
Because I’m thankful for all of you who read these rambling posts of mine…
Because Mother Nature celebrated spring in New England by dumping fresh snow on the ground…
And because if there ever were a peanut butter that I’d describe as life-changing, this would be it….
…I think it’s time for the first-ever HOTR Giveaway!! And what better product to start with than something I am pretty much addicted to: nut butter.
Don’t be fooled, though. I’m not just giving away any nut butter. Nope – I’m offering you the chance to win what is quite possibly the best nut butter I’ve ever tasted in my life. And I don’t make statements like that lightly.
I recently stumbled upon a nut butter gem that was tucked away in a corner of my local grocery store: Vermont Peanut Butter. This small New England company makes all natural nut butter from organic nuts and adds in extra protein.
From the website:
The Vermont Peanut Butter Company brings the freshest ORGANIC nuts, the healthiest dried fruits, and fun nut butter creations to a new “peak”. With additional protein , mostly ORGANIC ingredients and All NATURAL goodness in every jar…we have created the perfect super food for any peanut butter or almond butter lover! The perfect snack with sliced apples, pretzels or with a spoon right out of the jar. Carry a jar hiking, camping or road tripping and you will be so happy you did. So healthy, so natural and fun. Oh….and by the way….they taste absolutely incredible!
From my very first bite of Good Karma, I was hooked. I love the taste and texture, and I love that they use organic nuts. To top it all off, the nut butters aren’t overly sweet like some of the other flavored ones you see out there…which to me means that you can eat even more before feeling sick. 
Because Vermont Peanut Butter is only available in select stores throughout New England, I thought I’d spread the nut butter love with a chance for you to win TWO jars of your very own. Entering the giveaway is easy, and you don’t need to be a blogger to participate. The only stipulation is that is open to US residents only (sorry International readers!).
You may enter the giveaway up to THREE times (leave a separate comment for each entry).
- Choose it! There are 10 different types of nut butters (including almond and peanut varieties) to choose from. So go look at all the options and then leave a comment letting me know what TWO jars you would want if you win. (one entry)
- Share it! For a bonus entry, tell someone about the giveaway! I don’t care how – Tweet it, Facebook it, blog about it, email it to your mom…it doesn’t matter to me. Just share this with someone and leave a separate comment letting me know what you did. You can share up to two different ways, with each one giving you a separate entry. (up to two entries)
The giveaway will run through Sunday, March 27th (as in, enter before midnight). I’ll randomly choose ONE winner on Monday the 28th!
**This giveaway is sponsored solely by me. I have no relationship with Vermont Peanut Butter Co. and am not getting anything out of doing this giveaway or promoting the product…other than the chance to share a product that I truly love with all of you.
{ontherun} Carrot Cake
| March 9, 2011 | Posted by Lauren under Desserts, HOTR Eats |
A little over a month ago, I made a bold proclamation. In front of all the multitudes on the internet, I claimed to be an expert carrot cake baker (though I’ve also previously admitted to not being a good baker, so there’s a chance you might want to take that proclamation with a grain of salt). At the time, I had no intentions of actually sharing my carrot cake recipe. It’s one thing to tell you all I believe my carrot cake to be the best thing since baby carrots – another to give you the recipe and have you actually judge for yourselves. But after months of agonized debate (or just a few recipe requests), I’ve decided that it’s finally time to put my money where my mouth is. It’s time to share the {ontherun} carrot cake recipe.
It should be stated, however, that I am doing this against EC’s better judgement and advice. He believes there are some things that are so special, so sacred, that they don’t deserve to be shared. Instead they need to be held secret, passed along only through generations of the ontherun family.
But I disagree. As you’ll see, this recipe is really nothing special. And carrot cake love must be shared. It’s the ontherun way.
{ontherun} Carrot Cake
This recipe is neither healthy, nor running fuel (though it makes the perfect post-race treat!). But it’s packed with carrots and fruit, so that’s got to count for a full serving of produce, right?
2 Keys to the Perfect Carrot Cake
I believe the keys to the perfect carrot cake aren’t the carrots – it’s everything else you add in. I like my carrot cake the way I love my ice cream – packed to the brim with different mix-ins. The result: a moist cake bursting with a multitude of different flavors.
Whether or not you’re a fan of all the additions, there are two key things I believe you must do to have a perfect carrot cake.
1.) Soak your raisins
Soaking the raisins in warm water for a few minutes before adding them to the batter plumps them right up, making them extra delicious.
2.) Plenty of pineapple
Pineapple is the secret to making the cake extra moist. And it perfectly compliments the other flavors, transforming your cake from pretty good to perfection.
Ingredients
For the cake:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 (heaping!) teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups shredded carrots (appx 5 medium or one regular-sized bag of baby carrots)
- 1 cup coarsely chopped walnuts
- 1 cup raisins
- 1 container diced pineapple, drained
- 1 cup of shredded coconut
For the cream cheese frosting:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
Directions
For the cake:
- Preheat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with cooking spray (or butter) and lightly flour.
- Before preparing the batter, fill a cup with warm water and soak raisins for at least 10 minutes. Drain pineapple.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed for about 30 seconds or until blended. Stir in vanilla. Set aside.
- In a separate bowl, mix flour, cinnamon, baking soda, and the salt.
- Add dry ingredients to wet and beat on low speed for 1 minute, until well combined.
- Stir in carrots, nuts, raisins, pineapple, and coconut just until combined. Pour into pan(s).
Bake in a 13×9-inch pan for 40 to 45 minutes, or round pans 30 to 35 minutes, until toothpick inserted in center comes out clean. Top will be dark.
For the frosting:
- In medium bowl, combine cream cheese, butter, and vanilla and beat with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Wait until cooled completely (at least 1 hour) to frost.
Tip: if frosting seems too think, slowly add 1 – 2 tablespoons of milk to thin it out
Slice and devour!
Lentil Tacos Remix
| January 27, 2011 | Posted by Lauren under Dinner, HOTR Eats |
To be completely honest, I probably shouldn’t even be posting this. I mean, it’s hardly a recipe, and it doesn’t even look pretty. But the truth is, this pile of mush is the most delicious dinner I’ve had in awhile. And I’m the type of person who, once I’ve discovered a new combination, has a strong urge to share it with the world as if I’m the only person in the history of the earth who has ever thought to mix these things together. So let’s just pretend I am for a minute, okay?
It started out just like any other night. I had a strong craving for lentil tacos, so I took out a pot to boil some water. But somewhere along the way, I got distracted by the sweet potatoes in the cupboard, and I suddenly needed to have one immediately. And that, my friends, is where creative genius was born.
Since I employed my favorite cooking method (the dump and pour), there really isn’t a great recipe to share. But I assure you, this is one of the easiest things you could ever make. The toughest part is waiting for everything to cook! Not only that, but the ingredients are inexpensive, and it’s a nutritional powerhouse! Packed with protein, fiber, and vitamins…and extremely low in fat. What more could a person ask for?
Lentil Taco Remix
What You’ll Need
- 1/2 cup cooked lentils
- 12 oz can of black beans
- 1 sweet potato
- Spices
- Salt
- Paprika
- Chili powder
- Cumin
- Dash of crushed red pepper
Directions
1.) Preheat oven to 425 degrees. Wash sweet potato and poke with a fork several times. Wrap tightly in aluminum foil and place directly on oven rack. Bake until soft, or about 1 hour. You’ll know it’s done when you see little bubbles of liquid coming out of the holes (that’s the sugar!).
2.) Meanwhile, bring a large pot of water to boil to cook the lentils. For a tip, see my no fail lentil prep – it works great every time! But the secret is to use a lot of water. Cook the lentils like pasta — don’t worry about having extra water at the end. It’s also helpful to cook extra lentils all at once, to have them on hand for the rest of the week.
3.) When the lentils are close to being done, place about 3/4 of the can of beans into a small pot. Cook over medium heat, stirring frequently, for about 5 minutes, until heated through.
4.) Remove sweet potato from the oven, take off the skin, and mash.
5.) Once lentils are soft (after about 30 – 45 minutes), drain excess water. Place about a 1/2 cup in a bowl with sweet potato and black beans.
6.) Now it’s time to season! I honestly just wing it, but the trick is to use a lot of paprika and cumin, slightly less chili powder, and just a dash of crushed red pepper — unless you like things extra spicy. It’s really up to you. Everyone has a different “spice tolerance” so feel free to taste-test as you go. I’m told all the best chefs do it.
**Hint: if the sweet potato is taking too long to cook for your liking, you can always put it in the microwave. Microwaving a sweet potato is so easy! Just poke holes as you would if you were going to bake it. Place on a paper towel and microwave on high for 5 minutes. Flip over and repeat. You’ll know it’s done when it’s soft and bubbly.**
Enjoy! Depending on how you serve it, this can definitely make enough to serve two. Use as filling in a burrito, combine with other taco fillings, eat plain as a side dish (or meal), or enjoy as a salad!
Massaged kale (drizzle of olive oil + salt), tomato, lentil taco remix, and cheddar cheese
It’s delicious no matter how you eat it. Just get creative…that way maybe you can convince people that your meal took forever to make and should probably be considered a culinary masterpiece for all the work you put in.
This might become a new obsession. I’ve already decided how I’m going to use it next.
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By the way, if you’re actually looking for something substantial to read, I suggest you read my very strong opinion about convenience store drive-thrus and weigh in here! There are definitely some great thoughts in the comments.
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