Quinoa Harvest Soup "Late Soup"

Food fads come and go just about as quickly as diet fads. Pomegranate was the miracle fruit. Bananas were good for everything from working out to curing hangovers. Pork was the other white meat. Beef was what's for dinner. Now there's quinoa. Or, as Andy likes to call it from the Bud Light commercial, "quee-no."

I bought some quinoa a few weeks ago at the grocery store, thinking it would be a healthy alternative to rice. There aren't many foods these days that I just plain don't like, so I figured it was worth a shot. High in fiber and protein, I thought I had surely found a super-food side. Well, while quinoa may be a super food, it is also super gross. (In my opinion). It is bland, sticky, and tastes like you're eating cardboard. Not to mention, it isn't the cheapest food on the shelf. So we were left with one bag of quinoa, and neither of us were going to touch it.

Andy found a recipe for a soup to put it in, and he hit the nail on the head. Quinoa has little to no flavor when prepared on its own (even when it claims to be "Mediterranean Flavored," but in the soup he made, it was a healthy, protein filled filler.

We started calling it late soup because it seems that every time we have it, we don't eat until 10:00 at night. Now anyone who knows us, knows that Andy/Kate time is at least 30-45 minutes behind schedule. That being said, the first time he made the soup, Andy underestimated the amount of time it would take to defrost chicken breasts and chop up all of the vegetables. About 9:30pm, I asked if he thought it'd be done any time soon. He wasn't very sure. But it was definitely well-worth the wait. It is a hearty, thick soup chock full of veggies & healthiness.

The second time we had Late Soup, we were helping my dad move offices. Of particular importance is the fact that I'm pretty sure that my dad runs on Andy time, and what was supposed to take about 30 minutes turned into a two hour adventure. Sweet Andy is always willing to help out, but I am seriously thinking about getting him this bumper sticker for his truck.

So all of that being said, gather up your ingredients and start early. It is a great fall/winter soup, but it does take some time to prepare and cook. Or don't start early, and you can keep up the tradition of Late Soup, too. 

Quinoa Harvest Soup "Late Soup"
Servings: 4

Ingredients:

• 1 Tablespoon extra virgin olive oil
• 1 carrot, chopped (1/2 cup)
• 1/2 medium onion, chopped
• salt & pepper
• 1 large garlic clove, minced
• 8 cups chicken stock
• 1 teaspoon parsley flakes
• 1/2 teaspoon dried thyme
• Red pepper flakes
• 2 large chicken breasts, cut in half
• 1 large sweet potato, peeled and chopped into 1/2″ cubes
• 1 large russet potato, peeled and chopped into 1/2″ cubes
• 1 cup quinoa
• 1/4 cup shredded cheese

Directions:

1. Heat oil in large soup pot over medium heat. 
2. Add carrot and onion, season with salt and pepper, then saute until tender, about 10 minutes. 
3. Add garlic, season with more salt and pepper, then saute for 2 more minutes. 
4. Add chicken stock, parsley flakes, dried thyme, and red pepper flakes, then bring to a boil.
5. Add chicken breasts to the pot then cook for 10 minutes just below boil, or until no longer pink in the center. 
6. Remove chicken breasts to a plate then add sweet potato, russet potato, and quinoa to boiling broth. 
7. Place a lid on top, lower heat to medium, then cook for 15 minutes or until potatoes are tender and quinoa is cooked. 
8. Meanwhile shred chicken.
9. Add shredded chicken back to the soup, then add cheese and stir to combine.

Keep on cookin'!

-Katherine & Andy

Chile Pork Verde

Me, Michael, Becca, Elise, Mallory, Lani, Amanda, Ryan, and Ray
at Guitars and Cadillacs at the FW Kickball End of Season Party for the Winter 2013 season

One night a few years ago, Andy and I went on a double date with our friends, Michael & Becca to Salsa Fuego. It is an old drive-through restaurant (what it use to be escapes me now), and it is a little hole in the wall here in Fort Worth.

Andy, me, Becca, and Michael at the American Aquarium show at Magnolia Motorlounge in May 2013

Andy ordered Chile Pork Verde, and he couldn't stop raving about it. He was bound and determined to figure out a recipe so we could try it out ourselves. So the day came when (shocked face- in awe) Andy went to... wait for it... the grocery store!! Usually I do all of our grocery shopping, but Andy took charge so he could figure out how to make the mysterious pork.

Michael, Becca, and me with Jesse, Will, Chris, and Chelsea on the 4th of July 2013 at Cabana #3

He bought all of the ingredients to make the pork, and started cooking about 5:00. About 7:00, my stomach was a-rumbling, and I asked Andy when he thought dinner would be done. "Well, the recipe says 6 hours." What! Turns out, Andy thought the 6 hours included prep & cook time, but it did not. The pork was suppose to cook for a grand total of 6 hours. Meanwhile, my stomach was eating itself. Alas, we conceded to go grab take out from Pei Wei and have the pork the next time. Good thing, too, because it was done about midnight that night.

Becca and me (and Andy and Me) celebrating my first two runs in kickball

Despite having it the day after we cooked it, the Chile Pork Verde was crazy-good. Another mishap- Andy thought the rice he'd bought was "plain white rice" but it was gumbo rice and pre-seasoned. "Not white like the picture on the box!" Andy disappointedly told me.  Oh well, we now know for next time- start cooking it early! And the rice turned out to be much more tasty than any plain white rice would have been anyway. I saved the leftover ingredients to make my own Verde Salsa the next night, and we scarfed down the long-awaited Chile Pork Verde. And, yes, I think it was much better than Salsa Fuego's!

Chile Pork Verde
Servings: 6; Weight Watchers PointsPlus Value:

Chile Pork Verde

1.5-2lb pork shoulder, fat trimmed
1.5-2 tbsp of oil for browning pork (coconut oil or extra virgin olive oil recommended)
2/3 tsp chile powder
2/3 tsp dried oregano
1/3 tbsp salt
1/3 tsp garlic powder
1/3 tsp cumin

1/2 onion, chopped
.75-1lb tomatillos, husked and rinsed
1 1/3 medium garlic cloves
1 Serrano pepper, minced (leave seeds for some spice)
1 tbsp oregano
1/2 tsp cumin
1 1/2 tsp salt
1/8 cup finely chopped fresh cilantro
1/2 lime, squeezed juice
2 cups water

1 small can chopped green chiles (with liquid)
1 jalapeño pepper, chopped and seeded
1 Serrano pepper, chopped and seeded
Rice
Tobasco


1.  In a small bowl, mix chile powder, dried oregano, salt, garlic powder, and cumin.  

2. Rub spice mixture into pork shoulder and let sit at room temperature 20-30 minutes.
3.  Place tomatillos, onion, garlic, and Serrano pepper into a pot.  Season with oregano, cilantro, cumin, and salt; squeeze lime and pour in water.  

4. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the tomatillos are soft, 10-15 minutes.  

5. Press tomatillos against the side of the pot to crush and stir often while simmering.
6.  Brown the pork in oil over medium-high heat for approximately 10 minutes.
7.  Using a blender, or immersion blender, carefully puree the tomatillo mix until smooth consistency.
8.  Drain meat and add to pot.  

9. Add chopped green chiles, jalapeño pepper and Serrano pepper.  

10. Continue to simmer for next 2 1/2 to 3 1/2 hours, or until pork shreds easily.
11.  Serve the pork chile verde warm in bowls with steamed rice. 

12.  Season with cilantro, Tabasco, lime wedges, and salt and pepper to taste.  

Keepn on cookin'!

-Katherine and Andy

Roasted Butternut Squash

Andy hates going to the grocery store with me. He typically just gives me his list of usual items- G2, Special K Breakfast Bars, water, Nesquick chocolate milk, and eggs- and off I go. Sometimes he varies it up and wants the Planters Heart Healthy nut mix. What can I say, he's a creature of habit.  One Sunday I convinced him to go to the grocery store with me, which took much coercion. I drug his moping self to Kroger (I didn't even make him go to Wal-Mart, he should be thankful!) where we started in the fruit/veggie department.
I told him a few things to grab- bananas, Cutie clementines, and a butternut squash. Now, I'll admit, I asked him to get the squash because I didn't know what a butternut squash looked like. He didn't either, but he pointed the the squash section. I picked up "1 squash" as my recipe below called for, but it lacked the "large" component. Or was it large? I didn't know... I hadn't seen a picture of one, so I wasn't really sure which type of squash was which. We threw it in the basket and moved on to the drink aisle.

I should've had this image at the grocery store!

When we got home, I was confused as to why the squash in the recipe's picture was orange, and this squash was a greenish yellow. Finally, I Googled "butternut squash" and, come to find out, both Andy and I were way off with what we bought. Yes, we bought a squash, but it wasn't the huge gourd that I was going to need to make Roasted Butternut Squash. I went back to the store the next day and found a squash that looked much more like my Google image, and whipped up this side. For more info on the tons of different kinds of squashes, click here.

I don't remember ever having squash before- remember, I didn't each vegetables as a child, but this was awesomely delicious. It was light enough for a side, but hefty enough to be filling. It was nutty and fresh, and all kinds of yum. We made it again when I made Parmesan Crusted Chicken, and it really seems to be a side that pairs well with anything.

Roasted Butternut Squash
Servings: 4; Weight Watchers PointsPlus Value: 2



Butternut Squash

• 1 large butternut squash, peeled, seeded and diced to 1-inch *Read how to prepare a butternut squash here.
• Pam Olive oil spray
• 1 tbsp chopped thyme (I usually use ground thyme)
• 2 tsp salt
• 1 tsp ground black pepper

1. Heat oven to 400
2. Coat a rimmed baking sheet with olive oil spray
3. Spread squash out on sheet
4. Lightly coat squash in olive oil spray
5. Sprinkle with thyme, salt, and pepper- tossing to coat
6. Roast until tender, turning once during cooking
7. Roast 30-40min

Keep on cookin'!

-Katherine  

Man-Pleasing Chicken

Andy's new "Man Room"

After having dated for two years, Andy and I took the plunge in 2012 and moved in together.  In addition to saving money (from having two places), saving gas (from driving back and forth to spend time at each others' places), and time, we felt we were ready to take the next step in our relationship.  After my throat/sinus surgeries in February of 2012, Andy had practically been living at my house anyway, so why not make it "our" house?

Andy's new Man Room- I prefer to call it the "Sports Room"

Living with a boy takes some time to adjust.  When my friend, Keri, married her husband, Bradley, she had a "Things Every Bride Needs" shower.  I wrote Keri a note that said I didn't know what every bride needed, but I had learned a thing or two about what every woman living with a man needed.

1. Febreeze Room Deodorizer: cause living with a boy can be stinky.
2. Positive Affirmations (a dish towel from Francesa's that says, "When I count my blessings, I count you twice"): cause sometimes we girls forget to look on the bright side of things.
3. Wine Opener: cause nothing is more frustrating than not having one when you really need want a glass of wine.

Andy's Sports Room

We moved Andy in the Summer of 2012.  It was a muggy summer day, but we were able to get most of Andy's things over in a day or so.  He sold a lot of the big furniture items on Craig's List or to friends, so there wasn't a ton to move.  Since I have been cooking for two for a while now, I figured "Man Pleasing Chicken" was a good place to start for the new man in my home.  I saw the recipe on Pinterest, and it sounded like an interesting title, so I gave it a go.  It was really juice & moist, and the rosemary was picked from from our garden.

Andy's Sports Room

I'm happy to report that Andy and I have been successful roommates for a few months now.  I was quick to hang up his super cool Texas map in the living room and put a "J" on the wall in replace of my "K"s.  Andy wanted to turn the front office room into a "man room," which I agreed to on two conditions: 1) We would call it the "sports room" and not "man cave" and 2) I could turn the closet in said "sports room" into a craft closet.  Fine by Andy- that just means less glitter & wreath bobbles laying around without a place to be stored. 

My craft closet in the sports room

As it turns out, living together is pretty great.  He makes fabulous baked potatoes to go with my Katherine in the Kitchen meals, and he doesn't mind sweeping or doing yard work.  I think I'll keep him around ;-)

Man-Pleasing Chicken

Servings: 2

Man-Pleasing Chicken and Rosemary Red Potatoes

• 2 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/4 cup maple syrup
• 1 tbsp rice wine vinegar
• 2 tbsp fresh rosemary (I have PLENTY if you want some!)

1. Put the chicken thighs into the oven, and let them bake for 40 minutes at 450° 
2. Baste the tops of the chicken with more sauce half way through. 
3. Let the chicken rest for 5 minutes before serving. 
4. Plate the chicken, making sure to spoon some extra sauce over the top. 
5. Sprinkle some fresh rosemary on top.

Keep on cookin'!

-Katherine

Cowboy Breakfast Sandwiches

I recently published Andy's post on a thread on the Runners World website about his training and perseverance to complete his first half-marathon.  Now, as a sequel, here is "the other side of the story."  When Andy and I first met, he was quite the runner.  Our social life took an impact on his running schedule, and he soon fell out of his routine.  Once he was talked into training for the Cowtown Half-Marathon by a co-worker, there was no going back.

MY winner of the half-marathon

Andy was soon training on a regular schedule (the details of which are in his entry along with my Lemon Herb Chicken), and he was slowly increasing his running length, while simultaneously decreasing his time.  One morning, he woke up, ran 10 miles, and came to my house- I was still in bed asleep.  Determination had quickly replaced Lysle as Andy's middle name.  After a few short months of training, Andy was ready to go on February 26, 2012. 

Ted Brewer, 90 ran the Cowtown Marathon this year
Photo by Carolyn Poirot

We woke up at 5:30am (which I ONLY do for work days or if I'm leaving for vacation), got dressed, and headed to the race starting line.  I dropped off Andy in the dark and went to find a parking place.  Lucky me, my mom had decided to write an article about the Cowtown Marathon (which includes a fun (1 mi) run, 5k, 10k, half-marathon, marathon, and ultra-marathon).  This meant she had access to the media room, and I was designated both her and the Fort Worth Business Press' unofficial photographer.  We looked for Andy among the hundreds of starters, but we weren't able to find him amongst the many runners.  I had his phone, so there was no contacting him, so I figured I'd wait and greet him at the end.

While we were idling around during the first hour of the race, I overheard the announcer say that 47 of the 50 states were represented at the Cowtown this year.  The male winner of the half-marathon set a Cowtown record of 1:09, and the female winner boasted a time of 1:24.  I took their pictures, but the one picture I wanted the most was Andy crossing the finish line.  Sporting my media badge meant I was able to go inside of the corrals, and straight in front of the finish line for my shot.  I captured some of the wheel chair "runners" as they crossed, some of the crowd, and then I saw Andy- still donning his Texas Rangers hoodie- making his way down the home stretch.  As cheesy as it is, I just got tears in my eyes as I am editing this- I'm still so proud of him!

Brothers Koby and Kolin Styles just after the Cowtown Marathon on Feb. 26
Photo by Carolyn Poirot

I asked the volunteers handing out the medals if I could have Andy's to give him as he crossed.  The lady was hesitant, but then the nice man next to her laughed and said, "Let the lady give her man a medal! Here ya go, baby! Go get 'im!"  In a few short months, Andy had set what seemed to be a far-fetched goal (no offense, Andy, but that was a LOT of training in a very short time!), persevered, and made it.  He had his days of sore muscles, frustration, and tough (cold!) runs, but he had made it across that finish line.  I snapped my pictures, and I threw that medal around his neck like it was a gold medal in the Olympics.  Andy's IT band was killing him, he was out of breath and exhausted, but he had conquered, and surpassed, his goal.  Andy wanted to finish in less than two hours, and he finished in 1:59:43.  17 seconds shorter than his goal time.  He wasn't in the media room with the first and place winners.  His blisters weren't bleeding like those on the feet of the marathon winner, and his arms weren't aching to the degree I'm sure the wheelchair runners' were, but Andy had crossed his finish line and earned his medal with he rest of 'em.  Despite Andy's initial claims that he was "done with half-marathons," I have a feeling this is just the first of many for my runner man- and I will be there, snapping pictures and beaming, at the finish line of every single race.


Runner Boy found a recipe for breakfast sandwiches one morning, and in true KITK fashion, modified it to best fit our tastes.  They were very filling (perfect for re-fueling after a run!) and had a spicy kick to them to get you up and at 'em. 

Cowboy Breakfast Sandwiches
Andy Jennings
Servings: 2

Cowboy Breakfast Sandiwches

• 4 slices Texas toast (or thick cut bread)
• Butter
• 1/4 pound breakfast sausage, cut into 2 patties
• 3 eggs
• 1/8 cup half-and-half
• Salt and ground black pepper
• 1/4 c jarred jalapeno slices
• 2 slices cheese, such as American, Cheddar or Cheddar-Jack

1. Cook Texas toast either on stovetop or toast in the oven (we buy one called Texas Toast Lite that's already buttered but otherwise you'll need to butter it before tosting).  Set aside.
2. Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
3. Mix the eggs, half-and-half and pinch of salt and pepper in a separate bowl. 
4. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 2 squares and set aside on a plate.
5. Increase the heat, then put the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
6. Pile the sandwiches as following:
1. 1 slice Texas toast
2. Sausage patty
3. Eggs 
4. Slice of cheese and some jalapenos
5. 2nd slice of Texas toast

Keep on cookin'!

-Katherine

Lemon Garlic Chicken

On your mark... get set... go!

The night before Andy's first half-marathon, he needed something light and healthy.  I made him lemon garlic chicken- the recipe for which I 20% based off of a recipe I found on Pinterest, and 80% made up on my own as I went.  I paired it with a long-grain and wild rice mix, and Andy added a piece of Texas toast to his plate.  The next day was the longest run of Andy's life.  Instead of me posting about his half-marathon, I figured I'd let Andy do the writing.

Sunrise over Will Rogers... reminds me of "We're Texas" commercials! but Fort Worth style

See, later that night, Andy came across a thread on the Runner's World website that was geared towards "Half-Marathons for Mortals"- a thread for first time half-marathoners or those thinking of running a half.  With his new sense of enthusiasm and still aching muscles, Andy posted his own inspirational story.  So, instead of me posting (and bragging) about Andy's amazing achievement, I thought I'd let him narrate this post through his post on the thread.  Congratulations, Andy, on your dedication and perseverance- I could not be more proud of you!

Here he comes!

"Funny, I would find this post a few hours after running my first half marathon.  My goal was actually under 2 hours, and I barely made it at 1:59:43. 

Crossing the finish line

I'm so glad I did it now, but the last 3 miles of the race and the first couple hours after running it made me think it would be my last.  I had to use every ounce of determination and will to keep my legs churning after 10 miles.  Right hip flexor, right knee, right ankle, left hip, both feet..everything was tightening up.  I wanted to walk so bad, but I knew if I did, I would not only kill my chance at meeting my goal, but also put myself in jeopardy of even finishing the race. 

I ran a handful of CC races in high school 10 years ago, and ran 2 5Ks in 2010, when I decided to give running a chance again after gaining some unwanted pounds after joining the real world, and sitting for 10 hours a day, 8 at a desk and 2 in the car.  I trained for those races the only way I knew how, run 2-4 miles 3-5 times a week, and run them fast.  I tried to run every training run pretty much as fast as I could.  I was lucky to stay injury free, training 8 weeks for my first, which I ran in 20:30, and following it up 7 weeks later with my second, ran in 20:40.  Most of those training runs were outdoors, as I've always dreaded the treadmill.  1.  It always seems to make me run longer to achieve same miles as outside, and 2.  The treadmill causes more impact on my joints.  Those 5Ks were so much fun, the second one got me 3rd place in my age group, and most importatnly, I loved running again...or so I thought...

I got to give him his medal!

Done and done!

Over the next 20 months I went in and out of training, didn't enter any races, and lost what I had momentarily regained.  The longer you're out, the easier it is to stay out.  In December 2011, a friend at work suggested I run the Cowtown Half Marathon with him in late February.  I have always had dreams of running longer races, as my father ran marathons and was a member of the local running club for almost all of my adolescent life.  But, I hadn't even run a 10K before, and I was considering 13+ miles?  It seemed ridiculous when he suggested it, but after a few days of giving it some thought, being completely sick of being lazy, and making a rash decision, I told him I was in. 

So, after I got my feel of indulging in holiday fun, food, and drink, I started training on December 27, 2011, when I went out for a 5 mile run.  It took me 49:02.  Mind you, I had not run at all since July 6th, and had logged a total of 83 miles in all of 2011, 68 of those miles completed January through March.  I did not walk, I felt good during the run, and I told myself, "Hey, I can do this."  I stuck to a Runner's World beginner HM training plan in about an 85-90% capacity, mostly skipping an easy run some weeks so I could have more rest and not run back to back days.  This included a 5K in week 3, which I ran in 24:37.  Man, had I gotten slow(er) over the last two years. 

Finished sub 2 hours- beat his goal!

I went through ups and downs, had some IT band trouble, fell in love with using a foam roller and taking ice baths, began seeing a chiropractor because of back and neck pain caused by running, broke in my first double digit run (10 miles, twice) in training, and lost my Grandmother on Tuesday night before the race.  She was a sweetheart for holding on until the taper week.  So, after beginning recovery today, I already know that today was not my first and last half marathon.  It was my first, and the next time I run one, I'm going to set a PR. 
I know that some who read this may not identify with running a sub 2 hour HM their first time out, or ever expect to run a sub 2 hour half.  But, I just wanted to share my experience for anyone who gets out of the groove from time to time or finds something or someone or some excuse to keep them from accomplishing something they want to do.  Make a plan, stick to it, and believe in yourself!  And I'm sorry this was so long.  God bless anyone who reads it all.  Have fun and follow your dreams."   -Andy

Lemon Garlic Chicken
Servings: 2; Weight Watchers PointsPlus Value:
Pinterest.com; modified by Kate Strickland





Lemon Garlic Chicken, Texas toast, and long-grain/wild rice mix


• 2 boneless, skinless chicken breasts
• 1 lemon, cut into 6-8 wedges
• 1/4 c fat-free chicken broth
• 8 cloves minced garlic
• 1/3 c white wine
• zest from 2 lemons
• 2 tbs lemon juice, plus a bit extra for bottom of the pan
• 1 1/2 tsp dried oregano
• 1/2 tsp ground thyme (or 1 tsp minced fresh thyme leaves)
• Salt & pepper

1. Preheat oven to 425°
2. Dry chicken breasts
3. Place chicken in a 9x13 lightly greased baking pan
4. Squirt a bit of lemon juice in the bottom of pan- just enough for the chicken to sit in it
5. Sprinkle the breasts on both sides lightly with salt & pepper
6. Place lemon wedges around the chicken breasts
7. In a small sauce pan, warm the chicken broth over medium-low heat
8. Once broth is warm, add minced garlic- stir constantly for 5-8 mins
9. Turn heat off of the pan and add the wine, zest, lemon juice, oregano, and thyme
10. Stir ingredients to combine well
11. Pour mixture over the chicken breasts in the pan
12. Bake uncovered for 30 mins- flip, continue baking for 15 more mins
13. Allow to rest for 10 mins before serving
14. Serve with sauce mixture spooned atop the chicken

Keep on cookin'!
-Katherine and Andy