So the Shamrock Run 15K is just over a week away, and things were going unexpectedly well until after my 8.5 mile run a few weeks back. Since my longest run ever I’ve been struggling with piriformis issues, calf cramping, and side stitches. BLECH. Who says growth doesn’t hurt?! I’ve been taking it easy the last 2 weeks because of all of the flare ups and have been keeping it around 10-15 miles per week. Even limiting myself, my speed continues to increase. On my Thursday evening 3 mile jaunt, I worked to hold a consistently fast pace, and ended up with my fastest mile ever in my THIRD MILE. Cray. Granted, by the end I might have felt like throwing up a little, I was happy with myself for pushing the hardest in my last mile. I’ve decided that regardless of my ability to run the entire 15K track I will finish–and it will be a PR (personal record).
Ok…now on to what’s really important!
Portland Blogger Event
Bahaha I’m such a tease this week! Ok now food.
Food Lover’s Friday
Tom Ka (Gai) Soup
Tom Ka Gai Soup
- 1 1/2 qts. chicken stock
- 1 14 oz. can coconut milk
- 1/4 c lime juice
- 4 T fish sauce
- 5 large mushrooms
- 1 small zucchini
- Handful of chopped cilantro
- 1/2 can of baby corns
- 1 1/2 large carrots
- 2 small heads broccoli
- 1 handful bean sprouts
- 1 c green beans
- 1/2 c sugar peas
- 1 thumb ginger
- 1 stalk lemon grass
- 1lb chicken breast, thinly sliced (that’s what makes this Gai not just Tom Ka so I’ve learned)
- 2-3 Thai hot chilis (because we were out of sriracha! SAY IT AIN’T SO!?)
- 1-2 T brown sugar, optional (if you find the soup too bitter)
- Salt and pepper to taste
Heat your stock adding in the ginger and lemongrass (WHOLE) to just boiling. Steep stock for 30-40 minutes, then add the coconut milk, lime juice, diced peppers, and fish sauce. Taste the soup at this point–if it’s too sour add in the brown sugar. I love the difference this makes! Cook the broth on medium-high while you attempt the next step. Cut up all your vegetables and blanche the tougher ones (broccoli, carrots, pea pods, zucchini, and baby corns) for 2-3 minutes, depending on how crunchy you like your veggies. Fish the lemongrass out of your soup (as it’s much too chewy to eat, trust me). Spoon the veggies into the bowl and top with the milky broth. Serve hot!
|via TheSpicyBee Instagram|
Pretty good if I say so myself!
The jury is still out on this next share for Food Lover’s Friday, so I shall add my picture when we are done with dinner tonight!
Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach
Daydream Kitchen drew my attention because I love stuffed chicken breasts and spicy cheese! For our attempt I used jalapeño cheddar jack and an extra jalapeño for good measure. We found it very difficult to get the chicken down to a 1/4 inch thick, and then we rolled it “hamberger style,” using many toothpicks to keep it closed. COUNT YOUR TOOTHPICKS! I don’t want you eating one. We found it extremely difficult to match the prettiness of Daydream’s picture but the result was quite delicious. Don’t stress too much on the looks, go for stuffing your chicken as much as you can, tossing the leftover spinach and cheese on top–cook 40 minutes!
|via TheSpicyBee Instagram|
Past Food Lover’s Friday Posts
Spicy Stewed Beef & Panang Curry with Beef
Unrolled Cabbage Casserole & 40 Cloves of Garlic Soup
FAIL Pizza & Chipotle Meatballs +Guac Recipe
Chocolate Skillet Cake & Vietnamese Salad
Roast Chicken Legs & Moorish Paella