Hot and Sour Soup, Cold and Sweet Day

Yes another Soup Post. And I'm making soup again tonight. I can't help it, have you been outside?! This freezing cold weather basically begs you to make soup. Although today felt like a warm spring morning after the past few mornings. Yesterday was to date, the coldest running morning of the year - make that the past 2 years. I called Kate the night before and asked her if she wanted to go or not because according to weather.com the temp at 5:45 was going to be 12 degrees... feels like 6. BUT no wind.

As soon as we were running it felt fine, like any other morning - I tell you its that wind that really stinks the most. I did however totally WIPE OUT on my run. No not from ice, and not from the dark (I have a headlamp) just from plain old Karen clumsiness. It was the kind of cold morning where the hot shower actually kind of hurts your skin at first but once your body adjusts it takes a lot, A LOT of effort to make yourself turn the shower off and get out. I was 15 minutes late for my 6 month OB check up because I was stuck in the hot hot shower :)

By the way the 6 month check up was the "sweet" part of the day - I brought both boys and it made my heart fill with joy when Batman got to hold the heartbeat monitor wand on my belly. His eyes were wide with amazement and he kept saying, "baby, baby!" Superman, in typical Superman fashion, was more into his trains to notice what was going on on the exam table.

So I was excited to try this recipe last night - it was the perfect Hot Soup for a very Cold Day.

*Recipe is from Cooking Light, with my own adjustments

Hot and Sour Soup with Shrimp

3 cups Chicken Broth

1 tbl White Vinegar

1/2 c. sliced mushrooms

Soy sauce

2 1/2 tbl lemon juice

black pepper

8 oz diced tofu

2 large cloves fresh garlic or 1 tsp powder

1 tbl flour whisked in 2 tbl cold water

6-12 oz frozen raw shrimp

Spinach

1 egg white

green onions

Red Chili flakes or Chili Oil

Combine 3 cups chicken broth, 1 tbl white vinegar, 1/2 cup of sliced mushrooms, and 2 to 3 tablespoons os soy sauce (I'm a salt addict... I did 3 or 4. Taste at the end and add more according to your preference).

Bring to a boil and then reduce heat and simmer. Add 2 1/2 tbl of fresh lemon juice (don't skimp, this is the "sour" part!), black pepper, chopped fresh garlic, and 8 oz of diced tofu (or more if you like). Stir in your thickening agent (1 tbl of flour whisked with 2 tbl cold water).

Bring back up to a slow boil and add 6 oz of raw shrimp (I put in about half a 12 oz package of frozen raw tail off shrimp - recipe called for a pound and a half but shrimp is expensive - I opted to add more tofu and extra veggies and save the other 6 oz of shrimp for another night).

Whisk one egg white in a bowl. Truth be told I'm actually anti-egg white because I always buy the overpriced organic eggs and it makes me mad to waste half the egg. Anyway slowly stir the whisked egg or egg white in the soup to make an egg drop soup of sorts.

Drop in about a half bag of baby spinach leaves, chopped, and let wilt in hot soup. Reduce to a simmer. From the picture above you can see I added my spinach way too early in the process which made it lose its beautiful bright green color. Stir in chopped green onion for garnish, and 1/2 tbl of chile oil. I didn't have chile oil so I sprinkled Red Chili Flakes. Add as much or as little heat as you can take (a little goes a long way) but I will say the heat + sour really makes the soup.

I served the soup over rice so that my very carnivorous husband wouldn't complain about the lack of red meat or chicken in dinner. Worked like a charm, he didn't. :)

Favorite Time of Day, Favorite Soup!

It's 6:30 am and I'm just walking in the door from an excellent run with Kate. Its about 24 degrees out, pitch black dark, and my pace has slowed to about 9:15 to 9:30 according to my Garmin, but I still feel really happy right now. This is definitely the best part of my day. I feel like I am operating on stolen time. The rest of the houses on my street are dark and only a few cars are making their way to work. The bitter cold, which will seem miserable the rest of the day, felt amazing to breathe into my lungs for 45 minutes this morning while my heart was pumping and my temperature was up.

No one is fighting, begging for chocolate milk, making a mess that needs cleaning, needing to be anywhere at any time, or needing me for anything in general. I remember my friend Jean (mother of 6) telling me she used to get up at 5 am to read the paper and sip her coffee as her quiet time. I used to think she was nuts but now I totally get it!!

Don't get me wrong, I HATE my alarm - I want to throw it against the wall - when it goes off at 5:22. The whole time I'm getting dressed I think about how freaking cold it is and how much I hate that I'm awake and about to be outside and how I'm not going to do this again this week and how I stay up too late every night. You just gotta hold on to the feeling of how good its going to be when you're done. And I realize I'm pretty lucky to not have to rush anyone to the bus for kindergarten that leaves at 7:30 or bustle into the shower quickly to be at work by 7 or hurry home to a husband who is leaving for work and kids who sleep in until 7:15! I'm grateful for this stolen time.

Anyway enough monologuing - Kate and I were talking about SOUP (MY FAVORITE!!) and I wanted to share this amazing recipe I love for its ease and its uniqueness. I actually made this 2 nights ago but my camera was in my room, so no pictures but a stolen one :) The recipe is compliments of Cooking Light magazine (here is the way they do it), with a few of my own changes.

Thai Coconut Curry Chicken Soup

The recipe calls for boiling the noodles and spinach separately but that's just more time and more dishes so I skip that. Instead, I start with heating olive oil over medium heat in a soup pan. Add:

• 1 thinly sliced small white/yellow onion


• 3 cloves chopped garlic


• about a 1 inch piece chopped ginger


• (If you're using raw chicken then add chopped chicken breast here, I prefer to use leftover chicken I've shredded or a rotisserie chicken for ease)


• 2 tsp red curry paste (more if you like heat)


• 1-1/2 tsp curry powder


• 1/2 tsp ground turmeric


• 1/2 tsp ground coriander

Add 6 cups (1 carton) of chicken broth and bring to a boil.

Add 1 14 oz can of light coconut milk, reduce heat and simmer for 5 minutes.

Add 3-4 cups of spinach and let wilt.

Add 1 handful of Pad Thai noodles (I've also used wide lo-mein noodles when Pad Thai noodles weren't available) and cook for 3 minutes before adding shredded chicken (if using leftovers or rotisserie)

Stir in 2 tbl sugar, 2 tbl fish sauce, the juice from 1 lime, fresh cilantro to taste, and a dash of crushed red pepper.

Reset Run

I wanted to share this passage from a a blog I like to read written by Kristin Armstrong (Lance's ex-wife). I love the way she thinks, lives and writes and this particular blog about a Reset Run was a beautiful way to articulate the many ways that running helps to make me a better mom, wife, and friend.

"Here it is, already somehow the day before New Year's Eve. The idea of a Reset Run as a transition between 2009 and 2010 sounds appealing so I am planning one for the morning of January 1st. I have to do some thinking before I hit the pavement that day. I want to spend some time considering the things I want to leave behind so I can tread lightly this year, as well as the things I want to run toward. I want to leave behind things like any form of lingering guilt, any resentments, any relationships that weigh me down, any worries that hold me back, any old definitions of myself that I've outgrown, any fears that limit my view.

And I want to run ahead into beautiful things like freedom, friendship, contentment, joy, love and understanding. I wish we could all go together on a Reset Run."

I did attempt a Reset Run Saturday, the first weekend run of 2010, but I came home feeling demoralized. Running into strong headfirst winds, on one of the coldest mornings of the year, with a bowling ball in my uterus proved to be a rotten combination. This morning I was still itching to get in a good Reset Run to start the year off. But yet again I was daunted by the prospect of winds and cold at 5:45 am and skipped it. Thankfully, my friends who happen to be both moms and runners truly understand the need to get out and *pound the pavement* and watched the kids so I could go when the sun was shining. I came home feeling uplifted about the coming year, hopeful about running through these cold winter months as I get rounder and rounder, and ready to tackle the long list of things to be done in the next few months before a baby girl enters our lives.

And now, I leave you with a recipe. A good crock pot recipe for an icy cold winter day like today. My friend Jackie made this for my girlfriends and I last night and both the chili and the company were fantastic!

Black and White Chili

• Brown 1 lb of chicken breast cut into 3/4 in pieces and 1 chopped onion in pan
• Dump 1 can black beans, 1 can Great Northern beans, 1 can stewed tomatoes, and 2 tbl chili powder in your crock pot
• Add two cloves fresh garlic and 1 chopped yellow zucchini for some extra flavor and color
• Cook on LOW for 4-5 hours
• Garnish with Green Onions and Cheddar Cheese and ENJOY!

Trying Again in 2010

I realize I've fallen off the wagon in the past month. Ive been a tad discouraged that my camera STINKS and makes the food I create look bland and not so appetizing when in actuality the dishes are much more appealing in person, I swear!! Well, no more excuses in 2010! You either get bland looking pictures, a picture stolen off the Internet, or no pictures at all, but I'll at least post some recipes!

Part of growing your marriage and family is combining each other's family traditions, as well as creating some new ones in the process that your kids will hopefully carry down to their families one day. I was thinking about that last night as I made tea sandwiches for Kevin and I and some friends we had over. My mom always made tea sandwiches and chocolate fondue on New Years Eve, and it seemed totally natural to be making that for my own family and friends now. A couple years ago Kevin and I started having grilled jumbo shrimp on New Years Eve as well. Then on New Years Day Kevin's family always has Pork and Sauerkraut. This dish is a tribute to Kevin's Grandma Fisher, who made this year after year on New Years Day for the Haddon family. I love that we are keeping her memory alive and teaching our kids a little bit about their great grandparents by recreating this dish on New Years Day.

So here is a hodge-podge of very simple recipes for you!

Tea Sandwiches
(a member of our running club made these particular sandwiches for us last week and I thought they were very yummy)

Wheat Bread, Chive and Onion Cream Cheese, Ham or Turkey
What Bread, Chive and Onion Cream Cheese, Sliced Cucumbers, Smoked Salmon

Spicy Grilled Shrimp

2 pounds of raw, tail on, peeled jumbo shrimp
Place in a shallow pan and cover with

• Worcestershire sauce (enough to cover top)
• About half a bottle of "Pick-A-Pepper" sauce (this is key - you can find it in any grocery store)
• One freshly squeezed lemon
• About 2 tbl olive oil
• Freshly grated pepper and Italian seasonings (basil, oregano)
• Chopped garlic
• A dash or more of cayenne pepper

Let marinate for at least one hour, skewer, and grill. We also did Scallops this year, which I think are done the best in the simplest form: toss in olive oil and salt and bake for 12 minutes at 425, then broil for 5 minutes on high. Serve your scallops and shrimp with salad, rice, or whatever accompaniment you like!

Pork and Sauerkraut

And finally, what is currently in my crock pot: People this couldn't be easier!
1.5 pounds of Crown Roast Pork Loin. Place in a crock pot with a half cup of water. Salt, pepper and garlic powder to taste. Throw on a bag of sauerkraut and let it cook all day!


Kate and I are about to head out for a nice long run to kick off 2010. Theres nothing better than getting back home around dinner time to realize that the house smells amazing, someone made dinner and its almost ready to eat! (Oh yeah, I did that hours ago in the crock pot...)

Happy New Year to All!! Do you have any New Years Eve or Day meals that are tradition in your family??

Breakfast For Dinner with a Twist

My girlfriend made this for dinner for me the other night and I was instantly won over by how easy and yummy it was! Even Zach gobbled it up.

Huevos Rancheros

For the sauce: simply heat in a saucepan 1 can of red enchilada sauce and 1 can of diced tomatoes and green chiles (like Rotel). Stir in 1 tbl of lime juice and some fresh chopped cilantro.

For the beans: Rinse and drain 1 can of pinto beans. In a microwarve safe bowl heat with 2 tbl of water for 2 minutes. Mash with a fork. I added some salt, galic powder and cumin for some flavor.

Top a heated tortilla (flour or corn, your preference) with beans, then with a fried egg (or scrambled, or egg white, again your preference!) then top with the red sauce. Sprinkle with queso fresco or simply mexican cheese if that is what you have on hand!


The entire meal was so quick and easy to prepare and clean up, and was so quickly devoured, that my camera didn't stand a chance. Enjoy!

Pregnant Salmon

I got this recipe out of a Healthy Pregnancy cookbook way back when I was pregnant with Drew. I really liked it and continued to make it over the years, and it has since come to earn the title Pregnant Salmon. I've been making it a lot lately because its super easy and super healthy - rich in folate, vitamin D/C, calcium and iron . Don't worry, I'm pretty sure the recipe won't actually make you pregnant. :)

Whisk together the following ingredients for the marinade for the salmon:

• 2 tbl soy sauce
• 2 tsp sesame oil
• 1/2 tsp Chinese 5 spice powder
• (I think this particular time I added a squeezed orange too because I felt like it)

Preheat the oven to 400*F

Heat 1 tbl peanut oil (I usually use olive oil) until it is very hot. add the salmon and cook for 3 minutes then transfer to the preheated oven and cook for 5 minutes. Allow to stand for 2 to 3 minutes. Preferably, I skip this altogether and hand it off to Kevin to grill :)

To cook the greens, heat peanut oil (again, I use olive oil) until very hot, and add 1 or more cloves of chopped garlic, and a chopped 1 inch piece of gingeroot. Stir fry for a minute, and then add the greens. You can use bok choy, or chinese cabbage. Personally I like to use 1-1/2 to 2 huge bags of spinach. Yes, two!! I love spinach because it cooks down so much. Kevin and I can easily eat 2 bags.

Back to the greens - so stir fry the greens until just wilted and then add 1 tbl of rice wine, and the recipe calls for 1 tsp of sugar. I like to squeeze one orange instead for some natural sweetness. Remove from heat and toss in 2 tsp soy sauce and 1 tsp sesame oil. Serve immediately with a side of brown rice.

This particualar picture was NOT served immediately. I made it before a track workout and ate it when I got home a few hours later. Still yummy :)

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!