Monday, March 15, 2010

Monday = Mid-Day Workout and Salsa Dinner

Mid-Day Monday Workout 
Ok, so the time change thing really sort of sucks. It was pitch black this morning when Jason's alarm went off at 5 am, at which time I promptly rolled over and dozed back off. It was STILL pitch black as I walked the 3 blocks to my office at 7 am. I know that I'll appreciate the additional sunshine tonight (especially since it is indeed sunny today), but the morning are really going to stink.

Since I didn't get up and do my workout this morning, I decided to do it during my lunch break. I went home and did Cathe's Shock Cardio Athletic Step and then an ab workout. It was nice to get the added boost of energy from a mid-day workout at least.

How is everyone else handling the time change?

Salsa Kind of Dinner
We bought a pineapple the other day so I decided to make a dish I haven't made in ages. It sort of reminds me of spring, probably the salsa aspect. Quorn Cutlets with Pineapple Salsa with Colorful Black Beans and Barley with Tomatoes. The recipe for the salsa is very approximate. It all depends on how much you want to make, how spicy you like your salsa, and whether or not you're a fan of onions.

Pineapple Salsa
Diced pineapple 
Diced red and green bell peppers
Minced jalapeno pepper (1-2 depending on how hot you like it)
Minced red onion 
Fresh orange juice (approximately 2 tbsp)
Lemon juice (to taste)
Salt to taste

Combine all ingredients then set aside in fridge to let flavors meld.

Colorful Black Beans
1/4 - 1/2 diced red bell pepper
1/4 - 1/2 diced green bell pepper
1 tbsp minced garlice
1/2 - 1 minced jalapeno
1 can black beans, rinsed and drained
1 green onion, diced
To taste: salt, pepper, cumin, cilantro, chili powder

In sauce pan, saute bell peppers, jalapeno, and garlic in small amount of olive oil just a couple of minutes. Stir in all ingredients but green onion. Let cook until beans are warmed through then stir in the onions and remove from heat.

Tomato Barley
1 cup barley
2 1/2 cups water or broth
2 green onions, diced
1 tomato seeded and diced
2 tsps minced garlic
To taste: salt, pepper, cumin, cilantro, lemon juice

In sauce pan, cook barely per package directions. Then stir in remaining ingredients. (note, I only used half the barley as I was saving the other half for another dish. If you use all of the barley, you will want to double the tomatoes and onions.)

Serve salsa over Quorn Naked Chik'n Cutlets (or other protein) with beans and barley on the side, or top the barley with the beans.
I love this salsa as it's so fresh. It's easy to make it as spicy or sweet as you like. I think it works really well paired with the black beans and barley.