|Glen Godfrey Pit - Ironworld/Chisholm|
Picture taken from http://www.mesabitrail.com/
The day of we made our way to Grand Rapids bright and early, leaving our place at 6a. The shuttle bus left right at 8 and we were on the trail by 10. It was a cool start, slightly overcast but quickly clearing to become an absolutely gorgeous day.
It is a very interesting trail, making it's way through a landscape shaped by man. We wind around old mine pits now filled with aqua colored water and rimmed with aspen, huff and puff our way over old piles of discarded rock, wiggle through towns that were once thriving from the mining industry, and pass rusting abandoned mining equipment. S and J rode the 50 miles in 3:15, the Husband and I finished in 3:30.
And on Sunday, we rested....
The recipes from last week are:
Grilled Zucchini Caprese Sandwiches (Ckng Light August 2011)
I thought this was a great summer sandwich that uses items readily found in the garden. For example, I used a yellow squash in stead of zucchini. I think herbs could be swapped out too - a sprinkling of fresh oregano or thyme. Don't feel like buying fresh mozzarella? Substitute provolone or some goat cheese. I also served these open faced.
divided 1 garlic clove, minced
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
4 (2-ounce) ciabatta rolls, split and toasted
8 large fresh basil leaves
1 medium tomato, thinly sliced
6 ounces fresh mozzarella cheese, thinly sliced
1. Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
2. Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
3. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.
Jackie Newgent, Cooking Light
Rice Noodle Salad (Ckng Lght, August 2011)
I'm still on a bit of a pad thai kick, and this recipe was rather similar. My alterations are noted below, a few omissions and a couple substitutions. This turned out pretty good. I did over cook the noodles a bit (drat!), but I liked the flavors. It made good leftovers for lunches.
8 ounces uncooked wide rice sticks (banh pho)
2 tablespoons plus 1 teaspoon sesame oil, divided
|photo from cookinglight.com|
2 tablespoons lime juice
2 tablespoons lower-sodium soy sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 shallots, thinly sliced
2 large eggs, lightly beaten
2 cups fresh bean sprouts (skipped - sprouts turned into compost)
1 1/2 cups thinly sliced
1 1/2 cups matchstick-cut carrots
1/2 cup fresh basil leaves
1/2 cup chopped fresh cilantro
1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
3a. Cook tofu until lightly browned, set aside. Cook eggs until done, set aside.
4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
Sally Swift, Cooking Light