Mason's

Yesterday we decided to check out Mason's in downtown for the family happy hour.  Shocker:  all the drinks are served in mason jars.  Except the beer which I thought was weird.  I'd sooner have a beer from a mason jar than wine.  But cocktails - of course.  It was surprisingly not busy for a happy hour in downtown, but I feel like the weather was the culprit.  It was uber chilly and Hennepin Ave served as a proper wind tunnel.  (Sad face)  Summer patio happy hours are officially over.  But that doesn't mean indoor happy hours aren't fun!  I very much enjoyed my pumpkin porter.  It was more of just a spiced porter than a strong pumpkin flavor, but it was really good.  I also enjoyed a glass, excuse me - mason jar, of wine.  I also ordered the caprese flatbread which was delicious - fresh moz, spinach, onions, sun dried tomatoes, balsamic.  Balsamic makes all the difference.  They don't have a huge happy hour list, but they have some good deals.  The flatbread was $6, wings are 60 cents, house wine is $3.  I would definitely head back there...except there are so many places to try that we rarely repeat!!

Pumpkins!

I would like to take this time to share my love for pumpkins.  Really it's all squash, but I'll just focus on pumpkins right now.  They are so very delicious.  Here are some of my favorite things to do with pumpkins.

Stuffed Pumpkins

Ingredients:

• Pie pumpkins
• ground beef
• celery
• onions
• carrots
• green peppers
• sour cream or 0% fat plain greek yogurt
• cheese
• egg
• seasoning:  parsley, chili powder, salt, curry powder

Cut the top off of the pumpkin and bake upside down in 1 inch of water at 375 for 1 hour.  In the meantime, fry the meat, celery, onions, carrots, and green peppers.   Season to taste.  Then add sour cream (or greek yogurt) and cheese until it's all mixed well.  It's kind of up to you how much to use.  Right then add a lightly beaten egg to the mixture and place inside the pumpkin.  Bake another 15 minutes.

Pumpkin Dip

Ingredients:

• puree pumpkin
• 2% greek yogurt
• bit of cream cheese
• bit of honey
• cinnamon

Just mix everything together to taste!  This is perfect for apples, graham crackers, or cinnamon pita chips!!!!  I guess I didn't try it, but maybe spreading on pita bread or a tortilla shell and adding apples and pears to the top and baking for a few minutes would be fun!!!

Carve Pumpkins

Last night we had friends over and carved pumpkins!  I have to say, I haven't done this since I was a little kid.  I decided to not actually carve, but just enjoy watching them.  I decided to be in charge of the seeds instead.  Here are the carvings they did!  My husband's is the batman one :)

Pumpkin Seeds

I tried 2 different methods.  #1 worked out the best for sure.

1.  Soak the pumpkin seeds in salt water.  Then saute them in a pan with coconut oil and sea salt.

2.  Soak the pumpkin seeds in salt water.  Then spread on a baking sheet and roast the seeds at 350 degrees.  Coat the seeds in olive oil and dust with sea salt.

I think it would have been good to try some with cinnamon and honey.  It also would have been fun to do some covered in ranch dip powder.  Next time.

Brussels Sprouts part 2

Several months ago I posted about an attempted (and failed) Brussels sprouts recipe.  I basically wrote off all Brussels sprouts thinking they were just one of those hopeless foods that nobody actually likes but feels compelled to eat anyway like bananas (common, who actually likes bananas and the inevitable...banana noise...when you chew.  It's the worst).  There are a million foods I actually like, so why bother.  My sister actually taught me how to make them properly, and I finally made the leap and purchased another bag this weekend.  So I made them last night.  And they were actually quite amazing.  So recant, I must.  The new and improved recipe is as follows:

Very important improvement #1:  Cut them into quarters - they'll cook better and more surface area will be exposed to coat with olive oil.  (I just roasted them whole last time)

Very important improvement #2:  After drizzling olive oil and sprinkling salt and Italian seasoning, roast the sprouts in the oven at 350 occasionally flipping.  Once they are fully cooked, broil to brown the skins. (I think I went straight to broiling)

Very important improvement #3:  It's inevitable.  I don't try to make a habit of eating cheese, but this is one food where cheese can make a huge improvement.  I sprinkled a little shredded pepper jack cheese over the sprouts as soon as I took them out of the oven.   (No cheese)

Yum.

Borscht

You may be wondering...Borscht is a Russian soup.  I found the recipe in the binder of recipes my mother-in-law gave us, and figured I'd try it and expand my soup options for this fall and winter.  I won't share the exact recipe, but it's made with beef, carrots, onions, celery, green pepper, vodka, veggie broth, tomatoes, cabbage, beets, and vinegar.  I've never cooked with beets before; never really eaten them before.  I think this was a good way to introduce beets - incorporated in soup instead of eating it straight up.  I like the earthiness and heartiness of the soup.  To make it even more hearty, you serve the soup over a dollop of sour cream (or greek yogurt).  Delicious.

Winery Tour

Saturday was such a gorgeous day, we decided we should go for a drive somewhere.  I was in the mood for a wine tasting so we researched which direction we should head.  We could go north to Winehaven, Dancing Dragonfly, Chateau, Wild Mountain Winery.  We could head west to Parley, Sovereign, Woodland Hills.  We could head southwest to Chankaska and Crofut.  Or we could head down the river valley to Maiden Rock Winery and Cidery, Falconer, and Alexis Bailly.  We decided to head down the river valley.  We went straight to Wisconsin because we were most excited to try hard cider, wine, and apples all at the same place.  We thoroughly enjoyed the scenery, fall colors, and windy roads on the way down.

Maiden Rock is also an orchard so we were able to get some apple products.  They actually sell wines from numerous wineries, but you get a free tasting of Maiden Rock products.  We tasted the cider and wine and decided to get a raspberry mead for Thanksgiving with my husband's family.  Everything was fairly good, but didn't knock our socks off.

Then we went back to Minnesota and did a tasting at Falconer Vineyards in Red Wing.  We had been here like 3 years ago and liked it then so we were excited to go back.  For $6, you can sample six of their wines.  Again, they were okay, but not amazing.  I am just going to attribute that to my changing tastes in wine.  Before, I preferred the super sweet moscato types, but now I'm more in the mood for dry reds.  Unfortunately, Minnesota grapes lend themselves more toward the moscato types of wines. 

I think if I'm in the mood for a wine tasting, the best vineyards in close proximity to the metro are the Stillwater wineries - St. Croix Vineyards and Northern Vineyards and then Cannon River Winery in Cannon Falls.  Each of these wineries does have a dry red to sample.  If you like sweet wine, you can pretty much head in any direction out of the Metro and not be too far away from a vineyard.      

Nicollet Island Inn

I have a favorite brunch place - it's the Nicollet Island Inn in Minneapolis.  My husband's parents like to give us a gift card to NII every so often and we always enjoy our experience there.  We went on Sunday morning for the 5 course Sunday brunch.  There are about three items to choose from in each category so we like to divide/conquer/share the food on the menu.  It did not disappoint.  Considering what you get, this is actually a really reasonably priced brunch.  High quality food and you definitely leave full. 

Course 1:  Pastries

Course 2:  Eggs Benedict for me and chocolate/raspberry french toast for the man

Course 3:  Smoked trout for me and shredded lobster/veggies/ avocado for the man

Course 4:  Salmon over cooked barley with spinach for me and beef stroganoff for the man

Course 5:  Chocolate ganache pie for the man and the most amazing dessert in the world - pumpkin creme brulee with shortbread crumbles and honey soaked raisins for me

We also enjoyed mimosas with our brunch.  These used to be included in the price of $29 per person, but I guess they changed that....  oops. 

It was a beautiful day outside so we decided to go for a long walk through the St. Anthony Main area after we ate.  What a perfect morning. 

Riverfront 5K race

Yesterday I ran the Riverfront 5K race which is always my last race of the year.  First of all it's beautiful - it starts at Boom Island Park in NE Minneapolis, runs along Father Hennepin park and across the Stone Arch Bridge, and makes its way back to Boom Island Park.  The Stone Arch Bridge is for sure one of my favorite spots in the city.  The second reason I like the race is because the runners have an opportunity to win a bunch of swag.  Overall finishers places 1-3 get a really nice gift card package to Mill City Running and a St. Anthony Main restaurant.  There is also a drawing for gift cards to tons of places in NE Mpls and St. Anthony Main that everybody is entered into.  Lastly, I always love when I have a reason to be in Minneapolis.  I made the most of my time by going to the Mill City Farmers Market and Angel Food bakery for cronuts (combo of a croissant and donut) before going home yesterday morning.

I ended my season with my fastest 5K time of the year.  I got 4th overall.  Most importantly, I enjoyed the race and am so very thankful that I was able to get through the season injury free.  Running is one of my strongest passions in life and I'm ultra competitive with myself.  I love running because it's another reason to be outside, it's a great way to explore new areas, it's a great way to stay fit, and depending on the workout, it can even be a little relaxing.  But, when I run the same routes and same races each year, I can't help but get competitive and keep trying to get faster and faster.  It's the achiever and intrinsically motivated traits in me.  It would have been nice to have PRed in the 5K, 10 mile, or half marathon this year because I trained so hard and certainly had the drive.  But I think it's also important to continue to just love running for what it is and not always have to see the best results.  All part of the maturing process I guess - while always striving for extraordinary, finding contentment in the ordinary. 

Hamp's Honey

I just want to take a minute to introduce you to my absolute favorite honey.  This is a true Minnesotan gem - bees raised and honey harvested near Fairmont, MN by friends of my family.  Currently it's only available in the harvester's chiropractic office, but I bet if you call the number they would ship it.  It's so smooth and delicious, the perfect topping to toast, ice cream, Greek yogurt, or just by the spoonful.  And remember, a benefit to eating local honey is that it helps fight allergies.

Stillwater

Stillwater is absolutely gorgeous right now.  The best fall colors I've seen yet.  Brilliant oranges and reds all over the city.  On Sunday afternoon, my husband and I spent the afternoon in Stillwater.  We parked and wandered up and down Main Street.  We stopped in for a pint at the brand new brewery - Maple Island.  Then we went to the kitchen shop - Cooks of Crocus Hill.  I am meaning to take a cooking class there at some point, but it's also fun just to wander through the store looking at the huge array of everything you'd ever need in your kitchen and also fun food items.  We also stopped at Tremblay's candy shop and he got a few pecan clusters. 

Some of our other favorite places in Stillwater are the spice and tea shop where you can buy basically any spice or type of loose leaf tea.  We also like Luna Rossa for gelato.  It is also a full restaurant and it hosts cave/wine tours in the adjoining cave.  We also frequent the olive oil store where you can sample all of their olive oils and balsamic vinegars.  There's Northern Vineyards winery where you can do a wine tasting for $5 and they apply the $5 to your purchase making it an awesome deal.  There are also a bunch of antique shops, boutiques, restaurants, ice cream shops.  Very fun to wander though the city and enjoy the view of the river.  We've also done the Stillwater River Cruise which starts right in Stillwater and meanders up the St. Croix. 

We ended the afternoon at Aamodts Apple Farm to stock up on apple brats, cider, creamed honey, and of course, Honeycrisps!! 

Twin Cities Marathon weekend

My beloved race - the Twin Cities 10 Mile.  Of all the distances available to race during marathon weekend (5K, 10K, 10 Mile, and Marathon), I much prefer the 10 mile.  I love so many things about this race - the expo, the spectators, the fall colors, running from Minneapolis to St. Paul, the distance (so much easier than a half marathon).  The last time I ran this race was two years ago.  I trained really hard for it and garnered a really impressive PR for myself - 1:12:56.  That's a pretty high bar, but I aimed to beat that record this year.

Marathon weekend kicks off with the race expo and packet pick up at the Xcel Energy Center.  We went on Friday night and I have to say, this was probably one of the best expos I've been to.  After picking up my packet, my husband and I wandered through the exhibitor hall.  Many places were giving away free samples - we got energy bars, protein bars, sports drinks, pretzels, chips, coffee, protein powder, coconut water, protein milk, chap stick...  It's always fun to get free things!

The 5K and 10K and kid races are on Saturday and the 10 mile and marathon are on Sunday morning.  Sunday morning was BRISK.  Once you start running you can easily warm up, but until you start running, you are constantly asking yourself why you do this every year...and look forward to it.  I woke up quite early and drove to Minneapolis.  I parked in a hotel's ramp so I could warm up in the lobby.  Clutch.  Then I jogged to the start line.  That's it, there's nothing more I can do to prepare but just run this race.  As the gun went off at 7:00 (before the sun came up) and we crossed the start line, I got kind of emotional.  I love running and this race so much and for the first few seconds, I was running with the elites.  My legs were on fire and I was way ahead of pace, but I couldn't slow down.  I was just so excited.  The first three miles were different than they were two years ago due to a landslide this summer.  I thought they were harder as there were more hills.  My pace was quite erratic for the first four miles as I tried to find the correct speed for the varying terrain.  I kept pushing and loved every second.  There are tons of people cheering you on the whole way, a pack of runners with you the whole way.  At about mile 7 I knew I wasn't going to hit a PR, but still wanted to finish strong and do the best I could that day.  I rejoiced at 9.5 miles as I began the decent to the capital.  That has to be the best finish line ever - running down a hill to the finish line, a huge crowd of people, and the capital in the distance.  Beautiful.  I crossed the line at 1:14:09.  Still extremely respectable.  I don't want to be one of those people who is not happy or unsatisfied with anything less than the best.  I am quite competitive with myself and love hitting a PR, but I reminded myself that I just love running period and I should be very happy with what I accomplished.

After the race you meander through the shute and get your medal, t-shirt, bagel, fruit, chips, salted nut roll, chocolate milk, water, powerade, coffee, and beer.  Then I met up with my husband and mother-in-law and watched my father-in-law cross the finish line.  He's a die hard for this race too.

Well, until next year, 10 Mile.  I'll run a sub-1:10 yet!

Popped Grains

Did you know that you could pop grains like sorghum and amaranth like popcorn?  I have a big race coming up and I've been looking for ways to carbo-load in a healthy way to fuel my body for long distance training runs and long races.  I had seen this idea on a cooking show a few years ago and then forgot about it until one night my husband and I were trying to figure out what to do with all of our grains and remembered this idea!  We had amaranth, millet, and barley on hand and only the amaranth really popped.  Then I bought sorghum on Amazon.com to try that out and they even make popping sorghum which has a slightly higher moisture content than regular sorghum you can buy in a grocery store.

I'm not going to lie, there is definitely a technique to doing this which we haven't fully mastered yet.  The amaranth popped best when placed on a really hot dry pan on the stove top and was just constantly swished around.  Amaranth is a really small grain so the popped result is also small.  We just added a little sea salt and ate it with a spoon.  It was actually delicious.

The sorghum requires coconut oil to be heated to a really high temperature in a pan on the stove top, pour in about an 1/8 cup of grain in the pan, cover with a plate to catch the flying grains when they pop, and swish the pan around after it starts popping.  Popped sorghum most resembles little popcorn kernels and tastes delicious.   It has soaked up a bit of the coconut oil so if you just add a little sea salt, it is quite delicious.

Why would someone go to all this work when they can just have popcorn you ask?  These grains have a much higher complex carb, protein, calcium, and iron content than regular popcorn.  Plus it's just fun to try something different. 

Pumpkin Soup

It's a soup day...

I decided to expand my squash repertoire and was excited when a friend gave me a recipe for pumpkin soup.  It was pretty good!  Sweeter than I thought it would be and a little thinner.  If I did it again, I'd put in less chicken broth and get a slightly bigger pumpkin.  I usually go for heartier soups, but this is a fun change - it's pureed so it's smooth and creamy with nothing to chew.  Besides the taste, the best thing about this soup is the calorie content - using my rough figures, I estimate one cup to be about 75 calories.

Ingredients:

• pie pumpkin (or 1 15oz can of pumpkin puree)
• 2 tbsp olive oil
• large onion
• 2 tbsp fresh ginger
• small jalapeno
• 3 garlic cloves
• 1 tsp lime zest
• 13.5 oz can light coconut milk
• 4 cups chicken broth
• salt (I also added chili powder, nutmeg)

Steps:
1.  In a pan, warm oil over medium-low heat.  Saute onion and ginger until soft, about 8 minutes.  Do not let brown.  Add jalapeno and garlic, cook for 3 minutes, stirring often.

2.  Stir in lime zest, pumpkin, coconut milk, and broth.  Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.  Season to taste and let cool slightly.  Then puree in a blender.  Serve hot.

Tip:  I like the idea of using an actual pumpkin.  I cut it into about 3 chunks, scooped out the seeds/guts, and baked for an hour.  Then it was soft enough to spoon out and into the soup.  I suppose I could have put just the pumpkin into the food processor first before adding to soup.