Friday Food

Ah…Friday, and the weekend. Even better are autumn Fridays and weekends. Here’s to that time of year…and that time of week. Enjoy!

QUICK AND EASY MARINARA

This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.

1 pound plum tomatoes

4 garlic cloves

2 Tbls balsamic vinegar

oregano, salt & pepper, to taste

3 Tbls olive oil

In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.

Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.

Note: If you don’t have a food processor, you can do what I do and use a blender. (I’m really thinking of buying a food processor, though; if anyone has any recommendations for a good one – or a brand to steer clear of – let me know! Thanks!)

CILANTRO PUMPKIN PESTO

2 C cilantro

1/3 C roasted pumpkin seeds

1/3 C Parmesan

2 garlic cloves

juice of 1/2 a lemon

1/4 teaspoon salt

1/4 C olive oil

Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.

FIRE-ROASTED MEAT SAUCE

1 pound ground beef

1 chopped onion

1 copped bell pepper

3 minced garlic cloves

28-ounce can fire-roasted tomatoes

5-ounce can tomato paste

oregano, basil, chile flakes, salt, pepper, to taste

1/3 C red wine

1 Tbls sugar

Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.

CREAMY CASHEW MUSHROOM

1 C unsalted raw cashews

1 Tbls butter

1 chopped onion

3 C sliced mushrooms

1 tspn dried thyme

salt and pepper to taste

1 C low-fat milk

Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.

ANYTIME BLACK FOREST BLIZZARD

This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”

I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!

1 heaping cup frozen, dark sweet cherries

1 frozen banana, cut into chunks

1 C chocolate soymilk

1/4 C Greek yogurt

2 tsp honey or agave syrup

1/4 tsp almond extract

4 Famous Chocolate Wafers, crumbled

Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.

Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g

LITUANIAN APPLE CAKE

This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”

To view this online, click here.

Ingredients

Apples

5 medium apples, peeled and sliced

2 tablespoons of ground cinnamon

4 tablespoons of sugar

Batter

4 large eggs

1 cup of vegetable oil/melted margarine

1/4 cup of orange juice

2 teaspoons of vanilla extract

3 cups of sifted flour

2 cups of sugar

1 teaspoon of salt

3 tablespoons of baking powder

Powdered sugar

Dried apple slices (optional)

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake

Preparation

Preheat the oven to 350 F.

Mix apples with cinnamon and sugar and let stand in bowl.

In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.

Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.