TWIRL: Week 4

Sunday: 11/22/15

  • 3 miles of some speed intervals.¬† I can run in the 8:20s for about .25 of a mile without pain. ūüôā
  • 60/60/60, hip flexor rehab
  • Feeling grateful for my dad.¬† He was just really awesome today.

Monday: 11/23/15

  • 30/30/30
  • Feeling grateful for my friends–had a really nice chat with them and it just felt very life fulfilling.

Tuesday: 11/24/15

  • 30/30/30
  • 2.11 miles (essentially did the 15 minute rule)
  • Feeling grateful that I didn’t quit or beat myself up after my crappy run.¬† Normally I would do both.¬† Instead I hopped on the bike and realized I could try again tomorrow. ūüôā

Wednesday: 11/25/15

  • 30/30/30
  • Feeling grateful for taking the night off from the gym.¬† Really wasn’t in the mood and so I just opted to take a rest night–it was divine. ūüôā

Thursday: 11/26/15

  • Swimming Class (approx. 1KM)
  • We did our first official 100M IM Relay. Butterfly (or in my case dying manatee, back crawl, breast stroke and freestyle).
  • Feeling grateful for getting back into swimming, despite my nerves.

Friday: 11/27/15

  • 3.12 miles (essentialy a 5K)
  • 45/45/45 (forgot yesterday and am tired today so I am splitting it).
  • Curling Class (90 minutes)-
  • Feeling grateful that it is the weekend–this week has felt incredibly long.

Saturday: 11/28/15:

  • ¬†30/30/30, hip flexor rehab
  • 4.25 mile walk (super sore hip flexor after curling)
  • Feeling grateful that I had a luxurious facial this afternoon- so relaxing!

Total mileage for the week: 12.48

Total mileage for Nov/Dec 2015: 48.75

I Baked: Apple Pie

I did a whole lotta cooking/baking this weekend.¬† I made my chicken pot pie and I also made an apple pie.¬† ūüôā¬† Fortunately my apple pie work was made easy thanks one of my staff giving me prepped, frozen apples (sliced and peeled) from her tree.¬† They were so easy (though, admittedly, not very appetizing looking as they thawed as they turned rather brown and had a weird consistency…but the cooked up tremendously and made for one delicious pie.


This pie filling is adapted from a recipe from the New York Times.  It is an amazing, wonderful, delicious thing.  I cannot say enough about how good this is.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 ¬Ĺ pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
  • ¬ľ teaspoon ground allspice ( NOTE: I didn’t add this¬†as I didn’t have it in the house, hence why my recipe is adapted.¬† I replaced it with 1/8 teaspoon of ginger and 1/8 teaspoon of nutmeg and it was YUM)
  • ¬Ĺ teaspoon ground cinnamon
  • ¬ľ teaspoon kosher salt
  • ¬ĺ cup plus 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 tablespoon apple cider vinegar
  • 1 recipe of pie dough (I like my Martha Recipe, but remember to add the sugar)

Preparation

Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.) NOTE: it is VERY, VERY important to cool down the apples completely or it will melt your pie crust.

Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2 to an inch overhang. Place this plate, with the dough, in the fridge until firm (or the freezer for about 15-20 mins if you are impatient).

Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter and put it into the fridge.

Remove original pie crust from freezer and put the cooled pie filling into it. Grab other rolled out crust from the fridge and cover your pie.  Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.

Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. If you notice the crust is browning too much, cover it with foil for the remainder of it’s cooking time. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

¬†I popped some ice cream on mine because I had to do some emergency work for work while I ate my last slice.¬† So. Damn. Good. ūüôā

 

Enjoy!

~Princess Lisa

I Cooked: Chicken Pot Pie (The Filling)

So yesterday I posted the yummy crust.¬† Today I post on the filling , which I adapted from one of my favourite baking blogs called Sally’s Baking Addiction

It turned out fabulously.

My only “adaptation” was to add extra veggies and to the baking time/temp.

She says not to add all the veggies…and well, I did but in smaller quantities…partially because I used a deep dish pie plate but also because damnit, I wanted lots of veggies.¬† I included: carrots, celery, onion, mushrooms, baby potatoes, corn and peas.

I also changed the temperature and time for baking.¬† 40 minutes at 425 gave me a great crust and barely warm filling.¬† No Bueno.¬† I adapted it to make it closer to a sweet pie’s baking instructions.

Ingredients:

  • 1 double pie crust – try my recipe from yesterday
  • 1¬†pound skinless boneless chicken breast, cubed
  • 1¬†cup sliced carrots (about 2 carrots)
  • 1/2¬†cup sliced celery (about 1 stalk)
  • 1/3¬†cup unsalted butter
  • 1/3¬†cup chopped onion
  • 1 teaspoon minced garlic
  • 1/3¬†cup all-purpose flour¬†(measured correctly)
  • 1 teaspoon salt
  • 1/2¬†teaspoon black pepper
  • 1/2 teaspoon¬†dried thyme
  • 1 and 3/4¬†cups chicken broth
  • 2/3¬†cup¬†half-and-half2
  • 1 cup frozen peas
  • 1 large egg, beaten
  • sprigs of fresh thyme for decor, optional (I didn’t do this)

Directions:

Prepare the pie crust as directed¬† in my recipe (well Martha Stewart’s).

In a large saucepan, combine chicken, carrots, (potatoes if you want) and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside. Watch this super closely or you may end up overcooking your chicken a tad like I did.

In a large skillet, cook the butter, onions, and garlic (and mushrooms if you want to use them) over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside to cool completely.

Preheat oven to 425F degrees.

After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas (and frozen corn). Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.

Bake for 20 minutes at 425 and then reduce the temperature to 375 and bake for another 30-40 minutes.  If you notice the rust is getting a little too golden, cover it with foil.  Cool for 10-15 minutes before serving. Makes amazing leftoversРthe filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

Bon Appetit!

~Princess Lisa