A new month, a new hospital.
Yesterday I was (slightly) complaining about my upcoming commute from our new home. After today, a 10-12 km one-way commute seems like peanuts.
A last minute change in scheduling has me rotating at a hospital outside the downtown core for April. My total commute yesterday was 37 km. Almost 2 hours on the bike. The day’s schedule was a bit more erratic than normal, but basically my cycling looked like this:
8 km from home to downtown gym (0700 spinning class!)
10 km from downtown gym to uptown hospital (UPHILL!)
10 km from uptown hospital to downtown hospital
8 km from downtown hospital to home
Thank goodness it was broken up over the course of the day, but it was likely the spinning class that had me sore by lunch.
Considering I just started cycling to work last week, this is quite the lengthy commute. While I have been going to the gym ~5x week throughout the winter, I always find new muscles when I hop back on my bike in the spring. I made sure to wear my padded cycling shorts. ;)
I decided to make Sunday my rest day from the gym to give me a fresh start on Monday. While Rob went to a spinning class, I was in the kitchen making this high-protein alfredo sauce with white beans, soy milk and roasted cauliflower. I bookmarked the original recipe from Jess but finally made it after Johanna also had success. My changes were roasting the cauliflower, onion and garlic with some hazelnut oil and combining that with the beans and soy milk. The lemon juice, miso, nutritional yeast and smoked paprika added extra flavour that worked well with the simple additions of baby spinach and sun-dried tomatoes to the sauce. This is a nice, comforting creamy dish. Creamy in the non-oily, non-heavy, guiltless sense, though. Perfecto! I tossed this with kelp noodles, but feel free to use your favourite pasta.
Why do I call this high-protein? Assuming you use the entire batch of sauce for 4 people (it makes a ton of sauce!), each serving has: 245 calories, 33g carbs (11g fiber), 14g protein and 8g fat. Gotta love the 2:1 carb:protein ratio! Perfect following all this cycling. :)
Two years ago, I never would have thought I would be doing commutes like this. When I started biking to work, my (one-way) commute was 4 km. Because I was essentially sedentary, I thought that was far. When I switched to a downtown hospital, my commute was 7 km, at most. When I moved out East with Rob, my commute was 8 km. When I move out West, it will be 10-12 km depending on the hospital. Having the gradual increase in distance has made this become second nature, instead of daunting. It is definitely my preferred way of traversing the city – a fun way to exercise, a great way to de-stress, faster than transit, and better for the environment. Jen recently shared this fun pic about commuting with me, which definitely reinforces why I don’t drive a car to work.
With all this cycling, I imagine I will be ready for our cycle to Niagara Falls in no time, although I am trying to figure out a better way to combine my time at the gym and commuting to work so I am not on my bike 2 hours every day!
This is my submission to this week’s Presto Pasta Nights, hosted by Ruth, to this week’s Weekend Wellness, to this week’s Potluck Party with high-protein vegan meals, and to this month’s Bookmarked Recipes.
Thanks for all the encouragement guys after my last post. The comment didn’t phase me too much as I know when my recipes turn out well… I love being able to share that same joy I experience, hence the blog and hence hosting meals with friends.
Sometimes I feel like I am on a roll in the kitchen. A week filled with great dishes, each one working out perfectly.
And then, it dries up.
Last week, I did the unfathomable for me. I threw away food.
Over the Christmas holidays, I made homemade sauerkraut. I scoped out pickling salt after my grandmother’s insistence and followed the recipe to a T. 5 pounds of cabbage with 3 tbsp of salt. Nothing fancy. No seasonings. After its first night, it needed a bit more liquid to completely cover the cabbage, so I added some more salt water. I used a (very heavy) car battery [long story how I have that...] to really pack the cabbage down. And then I waited.
It said it would take 4-6 weeks.
After 2 weeks, it started to grow mold on the surface (also known as scum or bloom). Which I removed. Apparently it is normal?
Another 2 weeks went by, more scum. The cabbage tasted like cabbage. Not even that salty.
After another 2 weeks, the scum was making the house smell. I knew sauerkraut could make a house smell, but I figured it would smell like sauerkraut.
The cabbage still didn’t taste like anything more than cabbage in a muted salty broth. Six weeks in, no change and lots of mold. That’s enough.
So it got tossed.
I am a sauerkraut failure.
Oh well, I will have to shell out the big bucks for the really delicious Bubbie’s sauerkraut instead.
What else has been going on in my kitchen?
Sadly, my lackluster results were mostly the meals I had picked to share with friends. I hate it when that happens. Although I know I am my harshest critic when serving others.
I made the White Bean Farro Soup with Chickpea Parmigiano from Terry’s new cookbook. The soup itself was pleasant and my guests really enjoyed it (moreso than myself). It became more special when you added the chickpea flour parmigiano which added a lemony tang to the soup. The soup ended up improving as leftovers and Rob adored it atop his weekend besan chilla.
A few days later, I made this soup, a Roasted Garlic and White Bean Soup that I modified from Jessica. Like the last soup, this one didn’t wow me either. I always have high expectations when people say this was the “best dish ever”. I don’t think I seasoned it properly but it was still good. Just not GREAT. I liked the chunky yet creamy roasted garlic and white beans (I used marrow beans from Whole Foods). I omitted the nutritional yeast since my go-to vegetable broth powder includes nutritional yeast (I use Tess‘ delightful Chicky Baby Seasoning, by the way). I think kale would be better, but I substituted collard greens since they needed to be used.
And lastly, I made Sarah’s Split Pea Sunshine and Saffron Soup. I didn’t even photograph it because it turned an ugly murky green after being pureed thanks to the (unpeeled) kabocha squash. The soup had such promise- split peas, kabocha squash, carrots, leeks and a host of savoury spices including saffron. I even made the cute (but labour intensive) sunshine carrot cut-outs!
I used red split peas for the first time (courtesy of Whole Foods in Mississauga) and it took over 4 hours before they softened for my liking. It was gorgeous before I threw my handheld blender in there. That’s when the flecks of green were pretty. It was also pretty tasty in the little spoonfuls I tried. But the blender muddled the soup – in looks and taste, unfortunately.
Hopefully your cooking adventures have been better! :)
Any tips for homemade sauerkraut??