Fun with New Recipes

Wednesday workout:
Run – 45 minute tempo run
Cross train – 30 minutes elliptical

I am totally in love with the Beet and Israeli Couscous salad we made last Friday.  I ate leftover salad for lunch on Sunday and Monday.

The couscous was looking pretty red by this point from being in the tupperware with the beets.  But don’t worry, it still tasted yummy.  Someone at school did ask me if I was eating pomegranate seeds, though:).  Check out Cook Train Eat Race for the recipe!:)

Since we had all of the ingredients still (including the beets, which weren’t going to stay good much longer since I had cooked more than I needed on Friday), we made some MORE for dinner again tonight.  Hey, don’t mess with a good thing, right??

While cooking, I did have one slight setback…

I know you’re not supposed to cry over spilled milk, but what about spilled red wine vinaigrette dressing?  Actually, I was more upset that I broke my small bowl:(.  Oh well, I was meaning to buy some more anyway (I use these little bowls all the time, but only have three two), yay shopping!

After dinner I realized something horrible.  We had NO dessert in our house.  This was an emergency that needed to be solved ASAP.  I remembered seeing a simple recipe for chocolate caramel peanut butter cups on Cotter Crunch, so I looked it up and got to work!

One cup peanut butter, one cup sugar (I used a stevia replacement), 1 egg, and 1/4 cup caramel chips.  I didn’t have caramel chips, so I just used chocolate.  I bet they would be even better with caramel!

Mix together, roll into little balls, press into the bottom of a muffin tin, and top with dark chocolate peanut butter.

Bake at 375 for about 15 minutes, or until edges are slightly brown.

And enjoy!!  They were very rich and yummy, but very thick.  They definitely needed some milk to wash them down.  Yum!  I am currently trying very hard to distract myself by writing this post so I don’t go back and eat the rest of them:).

Whew, okay, ready for one more recipe?  So much good food I can’t even handle it:).  Last night we made some Cashew Curry Chicken that was delicious.  I had it for lunch today and it was even better than yesterday.  Yum!

Cashew Curry Chicken
Saute 2 chopped cloves garlic, 1 chopped onion, and 1 cup mushrooms with 3 pounds cubed chicken breast in 2 tablespoons coconut oil for 5 minutes.  Season with 2 tablespoons curry powder, 1.5 teaspoons paprika or cayenne pepper, 1/4 teaspoon cumin. Add 1/2 cup raw cashews and 1/4 cup chopped cilantro. Cook for about 10 minutes.

Add 1 can coconut milk, 1 (14-ounce) can stewed tomatoes, 1 (8-ounce) can tomato sauce, and 2 tablespoons lemon juice and stir well. Let simmer 30 to 40 minutes. Optional: serve in a bowl over a generous handful of spinach or brown rice.

The final product!  Served over brown rice and with a side of chopped broccoli (note, when I bought the broccoli I did not realize that when it said “chopped” it really meant “pureed.”  Oh well, still tastes the same!)

Yum!  And as I said, even better for lunch today:).

I had a great tempo run today!  I ran on the treadmill (it was raining outside, and I didn’t feel like braving it) and watched a couple episodes of Glee on my iPhone:).  It’s funny how having Netflix on my iPhone has turned me from a treadmill hater into a treadmill frequenter (I still wouldn’t say I love the treadmill:).  It was great to have a good speed workout again.  Since the 10 miler I have only had one (failed) attempt at a speed workout–it was good to get back into the swing of things!

Do you have any new recipes to share with me for next week?  I am on a new recipe roll and loving every minute bite of it!:)

Do you get weird questions about your food when you eat it at work/school?
-It always seems like I get more questions/weird comments about my food the healthier it is.  I always get comments/questions about my Cocoa and Banana Oatmeal.

What is one food you have never cooked with but wish you had?
-I think for a long time I confused beets with radishes, and thought I didn’t like them.  But, a couple of years ago I had roasted beets on a salad and LOVED them, but had never made them myself until a few months ago.  Why is it that we are sometimes afraid of cooking new things?


About Erin @ untilyoutri

Runner, triathlete, food lover, and happy blogger!
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11 Responses to Fun with New Recipes

  1. Trisha says:

    peanut butter and chocolate…best combination EVER!

  2. lindsay says:

    now thats some good food! I definitely milk to wash those down. Or sometimes i dip them in greek yogurt!

  3. Lauren says:

    Those peanut butter cups sound amazing and I love how simple the recipe is! I can totally understand the crisis of not having dessert in the house and am always looking for quick, easy (delicious!) recipes to have on hand in order to avoid this disaster 🙂 This is definitely one I’m adding to the list!

  4. 321delish says:

    I love Indian food but often find that when i go to restaurants it is SO heavy that it leaves me feeling yuck…so this recipe looks great! I will definitely be trying it 🙂

    • I know what you mean! I don’t love food that’s very spicy so I don’t like some spicier Indian dishes. This dish was great in that it had a lot of flavor but was not TOO heavy/spicy/etc. Let me know if you make it and how it turns out!:)

  5. Dana says:

    Erin, those pictures are making me hungry! I feel like reading your blog is going to motivate me to learn to cook!

    • Aw, it’s not hard! You just have to start off with some easy recipes until you get more comfortable in the kitchen! I am still not an expert…I usually just follow the recipe, but I enjoy it!:)

  6. Patty says:

    Mmmmmmmm….PB & Chocolate! 😀

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