The kitchen is one of my favorite places to be. It is a relaxing and creative place for me where I can forget about whatever else is going on at that moment. Life has been so crazy lately that I haven’t spent much time in my happy place. Since I’ve been on this break from overtraining I’ve found myself keeping busy in the kitchen. It feels so good to be back at what I love – cooking and baking.
Since my self-imposed halt in marathon training I’ve…
Baked Sinckerdoodle blondies for friends coming over to watch the game and actually had time to be a hostess and put together a well thought out food spread.
Made Sunday breakfast for my husband for the first time in months. I’ve been too busy getting myself to the yoga studio or on the road first thing weekend mornings.
Spent most of the day Sunday making pita bread. Is there anything more therapeutic than working with yeast?
Cooked a nice Sunday dinner and tried two new recipes as part of our meal. Sauteed trout with pecans, brown rice and veggie pilaf and green beans.
Whipped up the first Fall inspired dish of the season for Monday night’s dinner. Island pork tenderloin on the Big Green Egg over pumpkin polenta. A salad with brie, apples, mushrooms, almonds and balsamic vinaigrette on the side.
I’m off to get ready for work now but I leave you with the recipe for the pumpkin polenta. It was requested in the weekly menu plan! Have a great day everyone – I’ll be back at you tonight with some new abdominal exercises using the stability ball!
(Recipe adapted from Taste of Home)
2 1/2 cups chicken stock
1/2 cup yellow cornmeal
1/2 cup pumpkin puree
1/4 cup cream cheese
Bring chicken stock to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to a simmer. (If your cornmeal is lumpy you may want to run it through a sifter before adding.) Cook, stirring very frequently, until polenta has thickened and is starting to pull away from the sides of the pan. This should take about 20 minutes.
Stir in pumpkin and cream cheese. Season with salt if needed – mine did not need salt since I used chicken stock.
Yield: 3-4 servings