A Bad Run Beats No Run

It's the truth.

This morning my alarm sounded at what felt like the middle of the night. Not an alarm to roll out of bed and get started on the day downstairs, or an alarm to get up and hop in the shower, or even an alarm to bundle up and head outside for a nice, even-paced run with Kate. It was an alarm to get up and outside into the dark, cold rain for a track workout!

I laid there in bed gripping my phone, and quickly sorted through all the reasons why I SHOULDN'T get up, out of bed, and out into the wet, dark cold to sprint, no less. I'd only been in bed for 4 hours! I was up changing sheets 2 hours ago!! I had a lot to do today and needed to save my energy!! I was feeling a little sick!! What if I'm too slow to keep up with everyone on the track??

Even though I KNEW from many, many, experiences that I would hate my decision later in the day, I still gave into the excuses and turned off the alarm. Was that extra hour of sleep worth it? Nope. Now I'm cranky about the rain outside, the fact that I'm a few steps behind the kids and my long to-do list, and my general lack of motivation.

On mornings like this one, I should have reminded myself that even a bad run would have beat no run! Whether you run, walk, do yoga, spin, swim, go out for a hike, or take a cardio class at your gym, I'm sure most people would agree its much better to start a long day with a little sweat, than a bad attitude! Even if its at the expense of a little sleep.

I was having the same train of thought last night. I was beat from the day and not really up to trying out the new recipe I had meal planned for dinner. Would all the work be worth it if it wasn't even good? But even a bad dinner would be better than no dinner!! Turns out it was a delicious new recipe! I would have never known, had I never tried!

Winter Mulligatawny Soup
(I grew up eating a lot of Indian food, and this didn't really taste like the Mulligatawny I've had in restaurants, but it was still REALLY tasty and I loved the use of the fall/winter produce!)

1 chicken breast (I cooked mine separately but you can brown it with veggies)
4-6 cups chicken broth (I used 4 but more is advised for more soupiness)
1 tbl butter
2 small apples
2 celery stalks
2-3 carrots
1 onion
couple cloves garlic and about an inch of chopped ginger (DOROT - huge time saver!!)
veg or chicken broth
3/4 cup lentils
2 tbl curry powder
1/8 tsp cayenne (leave it out if you can't take heat!)
3/4 cup light coconut milk (not pictured)
a cranky kid

I started by chopping all the veggies small. You could throw in a food processor if you don't feel like cutting with a knife, but I used my food chopper.

At the very least, it gave something for the cranky kid to do!
Melt butter in sauce pan first and add allllll the chopped veggies (saute the chicken first here if its not precooked)
Add in the garlic, ginger, curry powder, cayenne, and a little salt
Add in the chicken broth, and let it come to a slow boil before you add in the lentils

Chicken is read to be added in!

Let the lentils simmer for about 10 minutes before you add in the chicken

Then add about 3/4 cup of the coconut milk

I put some parsley on top because it was pretty and I had some!

The Best Meal Is...

...the one someone else makes for you!!

Two weeks ago my mom called out of the blue and offered to drive out for the afternoon to spend time with the boys so that I could rest or get some errands done. How awesome!! I went out to certain places that just stink to go to with kids (went to the bike shop and had the tires replaced on my double stroller, leisurely browsed around Barnes and Noble with a Starbucks cup, and lost myself in the two floors of Forever 21).

The greatest part of all is that my mom brought dinner with her!! There is nothing better in my mind than a home cooked meal you didn't have to make. I didn't have to plan it, buy stuff for it, make it, clean it up, or pay for someone else to make it. Therefore it could have been anything, and it would have been delicious!

But my mom is an excellent cook and we have the exact same "taste" when it comes to food so this really WAS delicious!

Two things. 1 - This is a great recipe to experiment with new flavors in your house. Although Biryani is traditionally an Indian dish, I think this recipe tones it down for the American palate so you get some bold new flavors, but not too spicy or overwhelming. Just different. Batman even loved it!

2 - Take the opportunity to build your spice cabinet!!! I always hate when a recipe calls for a spice I don't have, because I know that's an extra $5 on my grocery bill. But then its awesome the next time I make something and the spices are already in my cabinet.

Easy Chicken Biryani (from Cooking Light)

• 1 pound skinless, boneless chicken breast cut into 1 inch pieces
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and minced ...removing the seeds makes the jalapeno a lot less spicy. Just don't scratch your eye or nose until you've washed your hands :)
• a 1 inch piece of fresh minced ginger, a few cloves chopped garlic (or don't forget the Dorot cubes if raw ginger/garlic scares you!)
• Spices: 1 1/2 tsp garam masala, 3/4 tsp ground cumin, salt to taste
• About 2 plum tomatoes chopped (I'm sure you could sub 1 can diced tomatoes here)
• 1/3 cup golden raisins
• 14 oz chicken broth
• 1/4 cup chopped fresh cilantro
• 1 cup uncooked basmati rice
• 1/4 cup sliced almonds and lime wedges for garnish

Heat a tablespoon of olive oil over medium high heat. Add chicken and saute 3 minutes before adding onion and jalapeno. After three more minutes add the ginger, garlic, and spices. Let cook through a few more minutes then add in tomatoes, rice, raisins and broth. Bring to a boil, cover and reduce heat. Simmer for 15 minutes or until rice is tender! Stir in the cilantro, sprinkle with almonds and serve with lime wedges.

My mom also said she sometimes makes everything without the rice, and then spoons the chicken over separately cooked rice. Just a thought! I enjoy having only one pot to clean up myself :) Enjoy!

Sweet Potato Chicken Curry

Had some friends over last week for dinner. I love love that my friends are adventurous eaters. We decided to use up some of the last of my CSA seasonal produce and make this Sweet Potato Chicken Curry. I love anything you can cook in one pot!

Sweet Potato Chicken Curry

Combine 2 teaspoons curry powder, 1 tsp ground coriander, 1 tsp ground tumeric, 1/4 tsp ground red pepper, salt, pepper and a bay leaf in a small bowl.

Heat oil in a large nonstick pan, and add 1 1/2 pounds skinless, boneless chicken cut into 1 inch pieces. sautee 5 minutes or until browned.

Reduce heat to medium and add 1 1/2 cups sliced onions. Saute for a bit and then add in 2 tsp of fresh minced ginger (don't skip this) and 2 or so cloves chopped garlic. Add your curry powder mixture that you previously mixed.

Add 1 14 oz can of chicken broth and an undrained can of diced tomatoes. Bring to a boil, then cover, reduce heat and simmer. Throw in 2 cups of cubed, peeled sweet potato. (supposed to simmer for an hour, but I definitely only simmered for like 30 minutes or so). Throw in 1/2 cup of frozen peas about 10 min or so before serving.

Stir in a tablespoon of fresh lemon juice and garnish with cilantro. Serve over white or brown rice.

** The Verdict ** I really liked how the sweet potato balanced out the spicyness of the dish. Very yummy and a good fall dish!