Snow Day Supper; Mediterranean Sirloin

Well we had an incredible first week in March.  It was beautiful!  The temps got up into the 50's and even the low 60's!  I was able to run 3 days without fear of slipping on ice or being soaked by the rain. Oskar had a wonderful time running with me and has turned into a pretty amazing running partner.



This was taken about a mile from my house going up a challenging hill.  (Challenging for me, cake for Oskar.)  I really have been enjoying running with my pup.  He has constant energy and willingness.  When I get tired or want to slow down or walk his boundless energy and enjoyment of the run keeps me smiling and running onward.

Unfortunately, the fickle weather turned and then next week we had temperatures below zero and over a foot of snow fell in one day!  We were snowed in at the house I had to use some creativity to come up with a healthy dinner to keep us on program.

I was lucky to have some lean sirloin in the freezer, some left over jarred kalamata olives and jar of roasted red peppers.  I also had a few bits of left over feta crumbles.  I pounded out the sirloin about a 1/4 inch thick.  I chopped up the olives peppers and combined with the cheese.  I then portioned out 3 strips of steak and rolled the cheese mixture into the steak curling up the edges and securing with a toothpick.  I seared the steak on high heat and then put it in a pre-heated oven to 350* for about 15 minutes.  The result was a really delicious easy to make meal that we enjoyed with some frozen peas and mashed sweet potato.

 

I'm super hopeful that the weather improves!  They say March comes in like a lion and leaves like a lamb.... I'm ready for some lamb weather!

Be Nice!

I've always been an extrovert.  That is, I gain my energy from outside sources rather than an introvert who finds energy within.  As I have had the opportunity to be 'home' for a few days in Tucson AZ, I've been seeing those that mean the most to me.  I've been surrounded by thoughtful, compassionate, intelligent, people.  I've laughed, shed some tears, and received lots of hugs.

I like nice people who do nice things, and I want to make a commitment to be a nicer person... and do nicer things!  I want to actively create stronger relationships with my clients and friends back in Germany.  I've been very lucky that I get to follow my dreams and build a business that reflects my passions and beliefs.  I'm so grateful to everyone that supports me.

I'm thinking about how I can make not only myself but also Cherry Wellness and 360 Fit better.  I hope to express in this blog my personal as well as my professional journey to wellness.  Not every day is easy, but I'm going to try to reflect the best of me.  

Homemade Stock

Welcome back and thank you for taking the time to read this post.

I use homemade stock in many of my recipes.  I use it to make brown rice on a regular basis and in couscous as well as many bean dishes.  I love stock.  It makes everything taste like it’s been simmering all day.  People think stock is hard and time consuming.  They buy canned broth instead which often has added sodium or preservatives and really doesn’t pack the flavor punch to make it worth wile.  I make a big batch of stock weekly and use it throughout the week to add flavor to dishes without added calories, fat, or sodium.

My stock method is super cheap.  A few years ago I had a wonderful roommate who shared my love of cooking and taught me a really neat trick for making homemade stock.  He kept medium sized Tupperware container in the fridge for veggie bits and pieces all week long.  As we chopped the tops off onions and zucchinis and peeled carrots and potatoes we added all these ‘garbage’ pieces to the Tupperware container.  We added the bulbous ends of celery and the stems of herbs.  At the end of the week, we dumped the bits and pieces into a big pot and added water until the bits and pieces were just covered.  Bring to a boil and reduce heat to a simmer.  When the water had reduced by about a third, we strained out the veggie bits and pieces and had a gorgeous veggie stock to use all week long. 

My roommate was a vegetarian, and while I appreciate that lifestyle, I will forever be a meat eater.  During the week I save any and all bones that come from my meat, even if they have been cooked.  I just throw it in the freezer and dump whatever bones I’ve saved into the pot, still frozen, with the veggie bits and pieces. Then I make the meat stock using the same techniques as the veggie stock.  I cover the bones and veggies with water bring to a boil over high heat, then reduce the heat to medium and simmer until the water is reduced by about half.

I’ve been experimenting with stock for the past few years and have made it a regular chore in my kitchen.  On Monday mornings, I make a big batch of stock while I’m catching up on e-mail and doing the weekly shopping lists.  I’d urge you to find an hour in your life when you’re in the house but otherwise occupied to create a yummy stock.  There is no prep, no cutting or chopping, and you dirty only one pot and one strainer.

Things I use stock for:

1.       To sauté veggies to create a delicious side dish without oil or fat.

2.       To add flavor to brown rice or beans, use in place of water.

3.       As a base for a quick weekday soup.

4.       As a braising liquid for a low fat chicken or beef dish

5.       To deglaze a pan to create a delicious gravy.

As you can see, I have an opportunity to use stock for almost any meal.  The flavor can really elevate a meal and now stock is staple in my fridge.  If I have left over stock at the end of the week I pour it into ice trays and freeze it to use in the future.  I can pop out as many as I need to add to a recipe.