| Get Out N Play Newsletter |
| | Assembling the 2013 Season | January 2013 |
| Do you know someone who is looking for improvements in their triathlon performance? Get Out N Play is accepting athletes striving to reach their goals. |
| | | Assembling the 2013 Season | | Aubrey pre-run at Fleet Feet |
It's an exciting time right now in the Get Out N Play office. We are days away from a few big announcements. The revamped website, with its searchable recipes and content, is close to being unveiled. The final details are being ironed out for a fall marathon training program. (Destination hint: It's about a six hour drive from Hartford.) Another weekend training camp is in the works. Plus my fingers are crossed for a bi-weekly race series.
It's going to be a great 2013! I hope you'll join along on the ride. |
| Book Review: Melissa Clark's In the Kitchen with a Good Appetite It's rare for me to be so enamored with a cookbook I borrowed from the library. I checked it out on a whim after a few of the recipes caught my attention. While the recipes are clearly the stars, Clark's narrative preceding each recipe is captivating. For example, her grandmother's affinity for barley soup led to Clark's desire to shake up the recipe with North African inspired spices of coriander and paprika. The final version, Spicy Chicken Barley Soup with Sweet Potato and Spinach, is a hearty soup and a satisfying meal all on its own. The cookbook features 12 sections and contains 150 recipes. Breakfast, sandwiches, vegetables, chicken, beef, seafood, cheese, desserts and other topics are highlighted. Reading through the section titled Learning to Like Fish, I was surprised to find one of my weeknight staples taken from a food blog somewhere on the interwebs, Roasted Shrimp and Broccoli. I loved the cookbook even more when I saw this cookbook is the origin of my favorite granola recipe, Olive Oil Granola with Dried Apricots and Pistachios (or as I affectionately call it, Granola Crack). The best named recipe is the Figgy, Piggy Drumsticks, which featured drumsticks served with bacon and figs. It's almost time for me to return the library book. However this will be the next cookbook I buy, so I can constantly have her delicious recipes at my fingertips. |
Recipe: Roasted Broccoli and Shrimp I've made 10 recipes from the above mentioned cookbook by Melissa Clark. Every shrimp-loving cook should have this recipe in his or her repertoire. The meal comes together in under 30 minutes, perfect for the middle of the week. Ingredients - 2 lbs broccoli, cut into bite-sized florets
- Olive Oil
- 1 tsp coriander
- 1 tsp cumin
- Sea Salt
- Freshly ground pepper
- 1/8 chili powder or dash of red pepper flakes
- 1 lb large shrimp, shelled and de-veined
- Zest from 1 large lemon
- Juice from the lemon
Directions - Preheat oven to 425. In a large bowl, toss the broccoli with olive oil, coriander, cumin, salt, pepper and chili powder.
- In a separate bowl, combine shrimp, olive oil, lemon zest, salt and pepper.
- Spread the broccoli on baking sheet and roast for 10 minutes.
- Add the shrimp to the baking sheet and toss with broccoli. Roast about 10 minutes, tossing once halfway through, until the shrimp are just opaque and broccoli is tender.
- Serve immediately with lemon squeezed over the broccoli and shrimp.
Source: Melissa Clark's In the Kitchen with a Good Appetite |
| Thank you for spending the time learning to nourish your health.
Sincerely,
Aubrey Schulz
Get Out N Play |
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