Monday, November 15, 2010

beautiful ohio.

I have not posted in for-ever! My apologies. Let's catch up, shall we?

In the past 10 days or so, you've missed:
  • I've decided to run a marathon. May 15, 2011 -  do it!
  • First week of pre-training for marathon training is complete; 12 weeks easy, 18 weeks hard.
  • I joined a gym.
  • Discovered NE Ohio has a national park...with a train! Who knew?!

Definitely need to take a ride on the Cuyahoga Valley Scenic Railroad before the season ends. Ohio is too beautiful to miss.

After a long hike around the park (and a nap), I was hungryyy...

Vegetable Stew
Based this recipe off one for Vegetable Chili from Reader's Digest.
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 sweet red or green pepper, diced
  • 3 or 4 small red skin potatoes
  • 1 can (15 ounces) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 a cooked pumpkin, 1/2 inch cubes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • cumin, cayenne, red pepper flake, salt and pepper, all to taste
1. In a Dutch oven, heat oil over moderate heat. Add onions and garlic; sauté, stirring, about 7 minutes or until softened and golden.

2. Add celery, carrots, sweet pepper, and potato, stirring frequently, 6 to 7 minutes or until softened. Season how ever you like.

3. Add tomatoes and broth; bring to a boil. Add pumpkin, black beans, and corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or until tender.

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