28
Feb
11

post-Mexico, curried squash and lentil soup, tofu.

This Winter has been quite the little bitch. She’s made me near antisocial with her ice storms, blizzards and general temperatures comparable to a witch’s teat as of late. It seems like she’ll start to warm, and suddenly we’re hit with more unsavory degrees. Everyone’s pretty pissed at her.

I got a few days of reprieve last weekend, when my friend got married in Playa del Carmen, Mexico. The bride and groom are from outside Chicago, met in New York and currently live in London, but they thought Mexico would be the most reasonable climate for a February wedding. I had to tear myself away from the then-16 degree weather, but somehow I made it. Ohh, sarcasm. I’m a fan.

I spent several weeks trying to beat my lumpy post-holiday frame into submission, but it was resisting me pretty hard. I was spending, like, hours at the gym on the daily, getting to know the treadmills, bikes and elliptical machines better than any member of my family.  By the time I unwillingly shed my cover-up while poolside, I felt improved but far from satisfied. According to my beach read, Women’s Health magazine, I should try working out in intervals. I had a brief flirtation with interval training a few years ago, but I quickly abandoned it for being far too challenging. I prefer my workouts sweat-free and routine, thank you. I don’t care for results. Allow me to plug away for months and see absolutely no change in physique. That sounds productive.

Playa del Carmen

Beginning in the resort gym, I started doing intervals which look something like this: walk for one minute at 3.6 speed, increase to a speed of 8 for 30 seconds and run as if Nicholas Cage is chasing you, decrease back down to 3.6, and repeat. Do the whole sequence about 20 times. Hello, sweat? Yeah, you found me. Heart, I’m feeling the pound.

 

Interval training is also effective with hills, which I’ve done just once at this point because it’s so, well, intimidating. To run at a 5% incline while not tripping over one’s feet at a speed of 8 is deserving of a medal. I’ve been alternating the two for about a week now, and I think results are on their way.

I did not hold back whilst (go with it) in Mexico, and at a certain point there was more guacamole shooting through my veins than blood. That’s hardly an exaggeration. It was barely a three-day trip, but I left not being able to zip my pants. I am more motivated than ever, so I’ve decided to try this trendy workout that Kelly Ripa touts. I went to my first class Saturday, and I’m sold. It’s safe on the joints, geared towards woman, and I’m all kinds of sore today. Bring it, muscles. Let’s do this thing.

As the spicy goes, I made this great soup a few nights ago.

Ingredients:

butternut squash and lentil soup

3 tbsp vegetable oil
2 tbsp unsalted butter
1.5 lbs butternut squash, peeled and cut into chunks
1 carrot, chopped
1 large onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tbsp minced peeled ginger
1 tbsp curry powder (I used cumin)
1 c red lentils (I used yellow)
2 quarts water
1 tsp lemon juice (I used a whole lemon)
1 tsp Greek yogurt (my addition)
chopped cilantro, to taste

 

Heat oil and butter in a large heavy pot over medium high heat and then cook squash, onion, carrot, celery, garlic, ginger and 1 tsp salt for 15-20 minutes. Stir in cumin and ¼ tsp pepper, stirring for 2 minutes. Add lentils and water and simmer, covered, for 25-40 minutes. Stir in lemon juice and season with salt and pepper. I served atop this wild rice and quinoa mix, and topped with a little Greek yogurt and chopped cilantro.

I had to lay my immersion blender to rest a few weeks ago when it died mid-salsa blend, so I didn’t even have the option to puree. I’ve pureed nearly every soup I’ve made for months now, so it was an odd sensation eating soup with texture. The rice combined with the vegetables, lentils and dollop of yogurt was really tasty. I highly enjoyed.

Now back to the sweaty…I recently watched “Singin’ in the Rain” and became infatuated with tap dancing. I got myself pretty excited and decided to try an intro tap class at my dance studio. I’ve taken tap before, but my former dance studio transitioned you to clogging pretty rapidly. I never even got to wear the sexy heeled tap shoes and dance with a chair, and for that I’ve always been a little bitter.

Flash forward to present day, and I bought myself a pair of Mary Jane-style shoes and showed up ready to Time Step my face off. Unfortunately, no one else shared my determination, as I was the only one who came to class. As a result, I got a private lesson from the teacher, who had been studying tap for years and filled me in on the social and political reasons why tap stood so low in the already lowest discipline of the art world. Also, I learned the Sham-Sham, which is a totally fun staple known by all tap dancers. The teacher also told me how tap’s roots were intertwined with jazz. It was pretty fascinating, but I can’t decide if I want to actually pursue.

Now back to spicy…in keeping with my post-Mexican low-calorie consumption, I found this fun tofu dish on Epicurious:

randon tap pic

Ingredients:

1 14 oz package firm tofu
½ c whole grain Dijon mustard
4 tbsp vegetable oil
½ medium onion, sliced
1 tbsp minced peeled fresh ginger
1 bunch kale, sliced crosswise
1 small red-skinned sweet potato, peeled, halved and sliced
2 tbsp lime juice
hot sauce, to taste (my addition)

 

You start by cutting the tofu into eight ½-inch slices. Drain on paper towels, and spread both sides with mustard. Heat two tbsp oil in a skillet over medium high heat. Add onion and ginger and sauté one minute. Add kale, sweet potato and lime juice. Cover, reduce heat to low and cook for about 12 minutes.

Meanwhile, heat remaining two tbsp oil in another skillet, add the tofu, and cook for a few minutes on each side. Serve the tofu atop the vegetables, and devour. It really is the most low calorie dish I could imagine, and it had good flavor thanks to the mustard and hot sauce. See below:

mustard crusted tofu with kale and sweet potatoes.

 

 

Advertisements

0 Responses to “post-Mexico, curried squash and lentil soup, tofu.”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


February 2011
M T W T F S S
« Jan   Mar »
 123456
78910111213
14151617181920
21222324252627
28  

Categories


%d bloggers like this: