So annoying when the internet is down! Thanks to my friend, Charlie, for posting a link on my facebook that showed me how to reset my server!
My day was spent at the library…joy.
Late lunch/afternoon snack: Pita, carrot sticks and hummus.
I tentatively planned out my week’s meals and shopped accordingly on Friday. I want to try making some new dishes/using the cookbooks that have been gathering dust on my kitchen counter. 🙂 So last Thursday night I pulled a few recipes I wanted to try this week.
New Recipe #1: Sesame Peanut Noodles
I got the recipe from the cookbook “Cooking Yourself Thin.”
Here’s what the book looks like (Source).
The recipe is located on p. 133. But I’ll summarize it below.
Calories per serving: 308
For the Noodles:
8 oz whole wheat spaghetti
For the dressing: I cut this in half because I was originally going to make just half of what the recipe called for…BUT I kinda messed this up. I’ll explain below
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup peanut butter
2 tablespoons grated ginger
1 tablespoon dark sesame oil
1 teaspoon brown sugar
Juice of one lime
1/2 cup hot water
For the assembly:
1/2 bag store-bought coleslaw mix (I used TJ’s)
1/2 cup red pepper (I used about 3/4 cup fire roasted peppers and onions)
1/2 cup cilanto, chopped
1/2 lime, squeezed
1/2 cup apple (I used a whole apple)
1/2 cup jicama (I used a whole jicama)
1 teaspoon toasted sesame seeds
2 scallions, julienne (I just cut these regular)
For the garnish:
1/2 cup dry-roasted peanuts
I didn’t want to make a 6 serving portion, so I cut most of the ingredients in half. Well, at least for the dressing portion. I had no idea what 4 oz of spaghetti looks like so I just kinda winged it. And I made too much (see below). And I also accidentally didn’t half the hot water so I used a full 1/2 cup when I should have used 1/4 cup. I also didn’t want to just use half an apple, half the jicama, or half the bag of slaw (would go bad soon) so I just used all of those ingredients. Needless to say my plan to make half the recipe blew up in my face.
Cook the pasta. Drain and run under cold water.
Combine all the dressing ingredients in a mixing bowl and whisk. Add the dressing to the pasta and mix it upppppppp! Then add in the coleslaw mix, red pepper, and cilantro. Squeeze half a lime and mix it upppppppp again.
Add the rest of the ingredients (apple, jicma, scallions, cilantro, sesame seeds) and mix it upppppp one last time! Throw it in the fridge for an hour (please, like I lasted that long, I only did it for 30 min). Garnish with dry-roasted peanuts, chopped cilantro, and lime wedges.
SO MUCH FOOD. Who want’s leftovers??? 😉
My review: It was good and probably would have been better had I followed the directions more closely. I just have way too much leftover…and I have no idea how long it will keep…I have a sinking feeling the apples are going to be brown and mushy by tomorrow morning. We’ll see!
In other news…
Week #2 for Austin starts tomorrow! My week’s plan goes as follows…I don’t have an off day scheduled yet…I might take it tomorrow (Monday) depending on how I feel in the morning.
Monday: 3 miles + strength
Tuesday: 7 x 400 at 5k pace (8:30/mile)
Wednesday: Nate’s class (plan calls for 3 miles + weights)
Thursday: Joe’s spin class (FINALLY!!!) (Plan calls for 45 min tempo).
Friday: Nate’s class (plan calls for an off day and if I haven’t used it yet I’ll likely skip Nate’s class).
Saturday: Erica’s class + 3 miles pace (8:50/mile)
Sunday: 90 minute run
In other other news…
My last two days of class are tomorrow and Tuesday! Eeeek the cat!