Author Archives: kbecker57

Red lentil, tomato, and spinach soup

I was inspired to make a red lentil soup based on two vegan recipes I came across. However comma, I went the opposite of vegan and used chicken broth and added crumbled bacon! I always have a hard time estimating ingredients from the bulk bins and this time was no different – I ended up with a little more than 1 cup of red lentils instead of 2 cups. They also took quite a bit longer to cook than the 20-25 minutes specified in the recipe. Feel free to adjust the amount of broth based on the consistency of soup you like. I started out with just 4 cups of broth, and then ended up adding an additional 2 cups of water as the soup cooked and thickened up. 
It turns out I really needed some soup to help me recover from a nasty cold that sidelined me for a few days. This soup was warm and hearty and a good substitute for chicken soup.
Red lentil, tomato, and spinach soup
Adapted from Oh She Glows and Vegan in the Freezer

Serves: 6-8
Recovery soup

Ingredients
1 Tablespoon olive oil
1 clove garlic, minced
1 medium onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup crumbled bacon
1 (14.5-ounce) can petite diced tomatoes
1 (6-ounce) can tomato paste
6 cups vegetable or chicken broth
2 cups red lentils
3 ounces baby spinach
Directions
1. In a large pot, heat the olive oil over medium-high heat. Sauté the onion and garlic for about 5 minutes. Add the celery and carrots and sauté for a few minutes more. Add the spices (cumin, chili powder, paprika, cayenne pepper) and the bacon and stir to combine.
2. Stir in the diced tomatoes, tomato paste, broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, for 20-25 minutes (or until lentils are cooked through).
3. Stir in spinach and enjoy!

Butternut squash, kale, and pancetta hash

Pinterest is really starting to interfere with the original purpose of this blog, which was to clear out some of the recipes I hoard (like years of Everyday Food magazines and other things I have ripped out of magazines over the years). But I keep finding fun things I want to make on Pinterest and that interferes with my progress on the paper recipe pile. 

Cubed pancetta
In case you are wondering, you can get pancetta at the deli counter (not the meat counter, which is where I went first). I asked for “thick slices” and he asked me how many slices I wanted – I opted for two slices and that seemed to work out just fine. I’m not sure how I felt about the sherry vinegar, but all in all I think it turned out pretty well. I served it (for myself) with an over-easy egg, and the rest I donated to a friend who I was visiting.

Butternut squash, kale, and pancetta hash
Serves: 4-6
Saute action
Source: In Sock Monkey Slippers via Pinterest

Ingredients
1 pound butternut squash, peeled and cubed
1 bunch kale, cut into bite-sized pieces
1 garlic clove, minced
1/4 pound thick sliced pancetta, cut into small cubes
1/4 cup water
2 teaspoons sherry vinegar
Salt and pepper to taste

Directions
Dinner (or breakfast)!
1. Place the cubed pancetta in a large saute pan over medium-high heat. Cook until the fat in the pancetta has rendered and the pancetta becomes crisp. While keeping the renderings in the pan, remove the pancetta to a plate and set aside.

2. Place the butternut squash and garlic in the saute pan and reduce heat to medium. Saute the squash, stirring frequently, until the squash is tender but not yet cooked completely, about 10-15 minutes.

3. Add the kale, water, and vinegar; stir and scrape the bottom of the pan to remove any cooked bits. Cook until the water has absorbed, the kale has wilted, and the squash is fork tender, about 5 minutes. Return the pancetta to the pan and stir to combine. 
Add salt and pepper to taste, and enjoy!

Boston Marathon training – Week 15

Sunny and warm on the river

It’s March in Boston which means short-sleeve weather one day, and snow and ice two days later. Luckily I took advantage of the beautiful weather on Tuesday to go for a run on the river in the evening. 

I started to get a scratchy throat earlier this week…I gargled with salt water (Charlie would be so proud) and did my best to ward off an illness. I don’t have time to be sick! But those germs had a mind of their own and I woke up on Saturday morning feeling like garbage. And I’ve spent most of the weekend alternating between my couch and my bed. I did make some “recovery soup” (red lentil and spinach, recipe coming soon).

Recovery soup

Instead of the 19-mile run I was supposed to do on Saturday, I got a record low of < 500 steps. I did manage to venture out on Sunday to stock up on more tissues and cough medicine.

Am I bummed about missing my long run? Of course. But I also know it was the right decision, and that I will be a-OK even with this unintentional step-back in mileage. 

In other news, if you want to come to an awesome party at Royale on April 3, join us for Taper Madness, a party for runners and the people who tolerate them. You can get $5 off with the coupon code: 4CHARITY. Also, be sure to list my name in the “someone you know” field: Kara Becker. There is going to be an awesome band and lots of cool prizes (like an African safari)!

Total distance covered
13 miles (supposed to be 36…yikes!)

Donors of the week
Julie Spanos

Goals for next week
Get healthy and get back out on the roads

Visit my web site for more information or if you’d like to make a donation!


Winter borscht

Beet skin!

This is the other recipe I had planned to make to celebrate the Olympics. I like the low number of ingredients (five in the original recipe), but I was also skeptical about how good it would actually taste. I would have added some sauteed onion and garlic, but I didn’t have any on hand. So I threw in some onion and garlic powder. I typically use the “Better than Bouillon” brand of base to make broth. I did use beef broth, but this could easily be made vegetarian using a vegetable stock instead.

Borscht

The verdict? I give it a B. The flavor was surprisingly decent, but the potatoes got mushy. I tried it with both plain Greek yogurt and light sour cream and I think the sour cream slightly edged out the yogurt. The major downside was that I will be eating this for days and it is difficult to transport for lunches because I’m afraid of it spilling and getting beet broth everywhere. Plus eating a magenta-colored soup just feels a little unnatural. I don’t think I’d make this again, unless I need a Russian-themed recipe for a potluck or large dinner party.

Winter borscht
Serves: 6-8
Source: Claire Robsinson via the Food Network

Ingredients
8 cups beef broth
1/4 tsp garlic powder
1/4 tsp onion powder
4 large beets, peeled and chopped
2 large russet potatoes, peeled and cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3 Tablespoons red wine vinegar
Freshly ground black pepper
Plain Greek yogurt or sour cream

Directions
1. Put the broth, garlic powder, onion powder, beets, and
potatoes in a large heavy-bottomed pot and bring it to a boil. 
Cover and reduce heat to a simmer and cook until the 
vegetables are tender, about 20 minutes.

2. Uncover and stir in the cabbage and red wine vinegar. 
Season, to taste, with pepper. Simmer uncovered for 
another 15 minutes, stirring occasionally. 

3. Ladle the soup in servings bowls and top with a dollop
of Greek yogurt or sour cream. Enjoy!

Peanut butter banana bread

Bananas are not my favorite fruit, and I don’t often buy them…unless my parents are visiting (Charlie likes a banana every morning with breakfast) or I want to bake. I recently bought a bunch of bananas just so I could make this banana bread. 


I think I have to thank Pinterest for the inspiration, and this web site for help with the conversions from weight to volume. That was a bit interesting…I did my best, and definitely broke some middle school home economics class rules about baking being super precise. 

The original recipe was supposed to make one loaf, but when I transferred the batter to the loaf pan I realized it was going to be too much for a single loaf. Luckily I inherited a second loaf pan when I was home for Christmas and turned it into two smaller loaves. If I were to make this again, I think I’d try to adjust the ingredients to make two regular-sized loaves, perhaps another banana and a little more flour and sugar.

I had one banana left, which I sliced and threw in the freezer. I used it to make a delicious smoothie for breakfast (1/2 cup plain Greek yogurt, 1 teaspoon honey, 1/2 frozen banana, 1/4 cup each of frozen pineapple, mango, and peach, plus water to achieve your desired consistency). Two recipes for the price of one!


Trifecta of ingredients
Peanut butter banana bread
Makes: 2 small-ish loaves
Source: adapted from Alida Ryder’s recipe on Simply Delicious

Ingredients
1/2 cup butter (1 stick), softened
1 cup sugar
2 eggs
4 very ripe bananas
1 teaspoon vanilla extract
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter
1 cup semisweet chocolate chips

PB batter on the left, chocolate chip on the right

Directions
1. Preheat the oven to 350 degrees F. Grease two loaf pans (I used Pam for baking spray)

2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then add the bananas and vanilla extract. Mix well. Sift in the flour, baking powder, and salt.

3. Place 1 1/2 cups of the batter in a smaller bowl, then mix in the peanut butter. Mix in the chocolate chips in the batter without the peanut butter.

The finished products
4. Divide the batter with the chocolate chips between the two prepared pans, then dollop in the peanut butter-flavored batter (again dividing between the two pans). With a knife or the back of a spoon, swirl the batters together (do not overswirl; you do not want the batters to blend together completely).

5. Place the loaf pans in the oven and bake for 40-50 minutes or until a skewer inserted comes out clean. If the loaf is browning too much, place a piece of foil over it about halfway through the baking time.

6. Remove the loaves from the oven and allow to cool in the pans for 20 minutes before turning out onto a cooling rack. 
Allow to cool completely, slice and enjoy!

Boston Marathon training – Week 14

Saw this in Downtown Crossing

So there I was, running along the river on Tuesday, when that dreaded feeling hit me…I needed a bathroom. I wondered, could I hold it? Nope. Could I find someplace on the river to go where no one would see me? Double nope. I took a detour through Beacon Hill and popped into the Starbucks at the bottom (top?) of Charles Street, the one closest to the Common and the Public Garden. And that is twice this week I had to stop for a bio break – on Saturday I stopped at the Holiday Inn on Beacon Street. If you go in the entrance on Beacon Street, you can head straight downstairs and bypass the hotel lobby. Other restrooms of choice that I’ve discovered by trial and error include the Lenox Hotel in Copley and the Whole Foods in Wellesley. Of course there are Starbucks practically everywhere, but I am one of those people who feels bad using their restroom without buying something (though strangely I don’t feel that way about hotel restrooms). Plus it’s always hard to tell if you have to ask the barista for a key. I once had a hare-brained idea that someone should create access to restrooms through a subscription-based program with a code or key card (kind of like city toilets for runners) as well as partnering with local businesses. When you gotta go, you gotta go – do you have any secret ninja places you like to stop?

I also have to share that 10 miles on a weekday is no joke. I try to do my longer weekday run on the day I work from home, and it was just really tough to fit it in.

I lasted 10 minutes in the ice bath this week. I guess the first time (of the season) and the first two minutes are the hardest. After that I was just numb, obvi, and distracted myself with a hot beverage and my phone…Facebook, Instagram, and writing notes for this post. Want to read more about ice baths? I found a few interesting articles:

Total distance covered
31 miles

Donors of the week
Sharon Darak
Sandy and Chris Carlberg
Brittany Martel
Katie Smith


Goals for next week
Team run!

Visit my web site for more information or if you’d like to make a donation!

Boston Marathon training – Week 13

Yeah, this happened

The hardest part of today’s long run (18 miles) was the post-run ice bath. Yes, I was on my feet for almost three hours, but those 2.5 minutes I managed to spend with two bags of ice seemed a whole lot more brutal. But my legs already feel better than they did after the Love your Liver run and the half marathon last weekend, so I really do believe the benefits outweigh the temporary pain. Do you use ice baths in your training? If so, I’d love to hear your strategies – feel free to post in the comments below. 

Boston Strong at El Pelon


So, how did I manage to run 18 miles and finish at El Pelon for a pescado burrito? I mentally broke it up into three segments, starting with the yuge (on the river from the BU bridge to the Museum of Science), then running the course on Beacon Street, and finally out-and-back on those infamous hills. While the BC area was my least favorite part of the course on marathon day (too many obnoxious, drunk college kids yelling at you to run faster), the BC chapel is a welcome sight when I am ending a run at El Pelon. I also got to try out my new Boston Strong headband, a pressie from Julie McGee!

I think this was also the first time I really noticed the Johnny Kelley statue. The plaque reads:

Johnny Kelley statue

Young at Heart, by Rich Muno

This sculpture immortalizes the spirit of Johnny Kelley, Boston’s Marathon Man. The two runners triumphantly holding hands represent Johnny Kelley when he first won Boston at age 27 and again at age 84 when he finished his 58th Boston Marathon. Johnny Kelley won the Boston Marathon in 1935 and 1945, finished second seven times, and placed in the top ten eighteen times. Beyond the personal achievements of one man, this sculpture is a dedication to the spirit of everyone who is YOUNG AT HEART.

Total distance covered
32 miles

Donors of the week
Robin Swanson
Jill and Greg Yurasek
Nada Cuvalo
Kim Dong
Nick Bolt


Goals for next week
Mid-week 10.5 mile run, fitting that in should be interesting

Visit my web site for more information or if you’d like to make a donation!

February RC – Row 34

February RC, aka the early bird special RC. I guess a 5:30 reservation for 10 people is to be expected for a restaurant that was just named #22 on GQ’s 25 Best New Restaurants in America 2014 list. It also got a pretty good review in the Boston Globe (Oysters, beer, good cheer: Row 34 is hard to beat). 

The team behind Island Creek Oyster Bar (and Lineage and Eastern Standard) opened this Fort Point restaurant in November. It calls itself a “workingman’s oyster bar”. Btw I can’t mention Island Creek without giving a shout-out to the oyster slider, one of my favorite things to order there.

ROW 34 is a workingman’s oyster bar. We serve great oysters and pour unique beer in one of Boston’s best neighborhoods.

Oysters for everyone!
White wine mussels with scallion butter

The space is brick and warehouse-y, and the prep stations and whiteboard with staff notes are part of the decor. We had a wine, water, and roll station right behind our table. Oh yes, and I’m supposed to give a shout out to the rolls, which were peppery and delicious. The bar area seemed lively, though I didn’t get to spend any time there due to our early bird reservation and some public transportation woes on my evening commute. By the time I arrived, I had already been “checked in” to the restaurant on Facebook, the table had been seated, and drinks and oysters had been ordered. I loved that I didn’t have to make any decisions! The multiple bottles of Sancerre (Serge Laporte 2012) were also one of the best white wines I (and Julie Spanos) has ever had.


Bucatini with clams and garlic crumbs

We started out with, you guessed it, oysters. Oysters for everyone (except Mark who got ceviche)! We tried five different kinds: Row 34 (Duxbury), Island Creek (Duxbury), Big Rock (East Dennis), Katana Bay (Martha’s Vineyard), and Northern Cross (VA). We also tried littlenecks from VA which were a little disappointing after such yummy oysters. I’m always a fan of Island Creeks, and those were the favorite for about half the table. I also really liked the Katana Bay. Two people voted for “the oysters” as their favorite…as in all of them. Sometimes it’s just too hard to pick just one favorite.


Fried clams

Next came…everything. Well maybe not everything, but it seems like we definitely made a dent in the menu because we ordered 1-2 of everything and shared it all. From the starters we had white wine mussels with scallion butter and ordered a shrimp slider (with chipotle and b&b pickles) for everyone. I had high hopes for the slider (see comment above about oyster slider), but it was one of the lowlights of the meal. It was all bun and pickles, and I didn’t finish it…though I did like the pickles. The mussels were tasty, especially the broth which I might have enjoyed more than the mussels themselves! 

Dessert!

From the fried portion of the menu we ordered hand dug clams and beer battered fish and chips. I super loved the clams, and the spicy ketchup and the black pepper aioli we ordered to go with them. For a main dish we ordered the housemade bucatini with clams and garlic crumbs. The garlic crumbs tasted like butter, so what’s not to love about that? I really liked this dish as well, especially the broth. Great sauces and broths seem to be a theme here. For sides we ordered the roasted cauliflower, brussel sprouts, and broccoli. The cauliflower and brussel sprouts get two thumbs up. The broccoli gets a thumb down – it was mushy and underwhelming.


For dessert we ordered one (or two!) each. My favorite was the chocolate peanut candy bar with salted toffee. I also liked butterscotch pudding with puffed rice, especially with a little bit of the salted caramel that came with the fried apple pie. 

Welcome to the neighborhood Row 34…we are glad to have you!

The damage
$84 per person

The rundown
Row 34
383 Congress Street, Boston
@row34

Beef stroganoff

I attempted to organize an Olympics potluck, but life (and work and school and marathon training) got in the way. It’s kind of a good thing because I was a little disappointed in the way this dish turned out, which was supposed to represent Russia. I just don’t cook meat that well…this time the beef got overcooked. Apparently in Russia this dish is served with fried potatoes. I decided to make it with egg noodles instead.

When I was trying to figure out what to make for the potluck that wasn’t meant to be, I searched for “Russian recipes”. I found a recipe I liked on Ruscuisine.com (which claims to be “authentic Russian recipes, cuisine, and cooking”), but for the life of me I could not figure out what was meant by this part of the instructions: “fry 1 tb flour pounded with butter for few minutes”. Was I supposed to pound flour into butter? Or butter into flour? How much butter? 

If I had a do-over, I would probably decrease the beef to 1 pound, add mushrooms, and use the slow cooker. I think I could probably reduce the sour cream as well.

Beef Stroganoff

Beef browning action

Source: adapted from Ruscuisine.com and Food Network
Serves: 6

Ingredients
2 pounds top sirloin roast, trimmed
Salt and fresh cracked black pepper
1/4 cup all-purpose flour
3 Tablespoons olive oil
1 onion, chopped
1 cup beef stock
1/4 cup ketchup
1 cup light sour cream

Directions

Finished product

1. Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper. Place beef strips in a gallon ziploc bag with flour and toss to coat.

2. In a large saute pan, heat 1 Tablespoon of olive oil over medium-high heat. Add half of the beef strips and brown on all sides, about 3-5 minutes. Transfer the meat to a large bowl. Repeat process with the rest of the beef.

3. Add another Tablespoon of olive oil to the saute pan, if needed, and add the chopped onion. Cook until light golden, stirring and adding 1/4 cup beef stock to deglaze the pan. Stir in the remaining beef stock and add the beef with any resting juices back to the skillet. Simmer for 5-7 minutes.

4. Stir in the ketchup and sour cream and heat through, but do not boil. Transfer the stroganoff to a serving platter and enjoy!


Boston Marathon training – Week 12

Hyannis finisher!

It was so great to see the sun this weekend, and enjoy some mild temperatures. I ran the Hyannis half marathon in short-sleeves and capri pants. I was a little nervous about being cold, but it turned out just fine and there were a lot of overdressed peeps at the race this morning.

Duck fat fried potato cake

I’ve always said that the half marathon (13.1 miles) is my favorite distance. It requires training, but the training is not as overwhelming a commitment as the training required for a full marathon. My first half marathon was the BAA half in 2006, and that’s the PR I’ve been chasing ever since. I think about it every time I line up for a half, but it hasn’t really seemed possible so I just vow to do the best I can do in that moment. And today, I felt great and wanted to see what I could do – and voila, I cut more than three minutes off my PR. The stars were aligned, the weather was great, and perhaps I should also give credit to my pre-race meal at Fairsted Kitchen in Brookline. 

My pre-race meal included a delicious cheese plate, a duck fat fried potato cake, ricotta gnocchi with duck confit and kohlrabi, a young chicken, and a couple glasses of wine. We couldn’t resist the “coffee tower” for dessert – and the dessert wine that came highly recommended by one of the servers.

Coffee tower


Only two more weeks until daylight savings time!

Total distance covered
27.1 miles

Donors of the week
Chris Balduino
Lisa and Keith Welch


Goals for next week
18-miler, perhaps another burrito run

Visit my web site for more information or if you’d like to make a donation!