Broccoli Wockly

Phew, what a weekend. I was literally running around the whole time so bear with me as I try to remember everything!

So my plan on Friday was to squeeze my 10 mile run in after bootcamp and before putting in a few hours of work. Bootcamp trainer clearly had something else in mind. Since there were only two of us at class that morning, he decided to take us on a quick 3 mile run (I mapped it today - 3.4 miles) AFTER I told him my plan for the day. AGH. It was gorgeous out and our run took us down to the monuments and up the stairs at the Lincoln. I almost forgot how nice the monuments are when they are free of tourists...now if only I could motivate myself to get out and running that early!

After that, I did decided to take a breakfast/work break before heading back out to get my 10 mile run in. This route took me all over the place and I realized I should start paying attention to the elevation feature on MapMyRun. Massachusetts Avenue is definitely NOT flat :( http://www.mapmyrun.com/run/united-states/dc/washington/891124197333683656

Friday evening Jamie and I were Leesburg-bound for his co-worker's rehearsal dinner at Vintage 50. The dinner was buffet style with mostly comfort foods like mashed potatoes, a tortellini w/cream sauce and prime rib (sorry, I was a little preoccupied with the beer and forgot some of the other dishes). It was exactly what I needed considering that all day I only had a banana, bagel and some fruit salad. The beer list was fun - I tried the Point of Rocks Pale Ale and the Catoctin Kolsch - two thumbs up for both.

Here's the one decent picture I had on my camera from the night...

Jamie left this morning for a business trip so I'm cooking for one this week. I really don't like cooking meals for just me, but I'm looking at this week as an opportunity to bring back my favorite green - BROCCOLI! Since Jamie despises it so much, all things broccoli-related aren't allowed in the house. BOO. Anyway, I walked up to Whole Foods this afternoon and picked up an awesome bunch of broccoli rabe (even though it's not really broccoli, it's still blacklisted) and broccolini for dinners this week.

I decided tonight's dinner would be a twist on a trusty standby - Pasta with Broccoli Rabe and Cremini Mushrooms. I think my mom made this dish once upon a time (sans pasta) and I eventually used it as the basis for this pasta recipe. I usually like to do this with whole wheat penne, but I saw a package of fresh egg linguine and thought I'd give it a try.

Here is the broccoli rabe (I wonder if Jamie would have given it a try if I just called it rapini...) in all its glory:
No, I did not use that whole bunch...I probably used about 2/3 of it ;)

The other ingredients invited to the party (cremini mushrooms, parrano cheese, garlic, anchovies):
Yes, I think I'm on an anchovy kick. I kinda love them lately and I don't know why I never gave them a chance before. I like the saltiness they bring to a dish and I don't find them all that fishy when used in small doses.

Parrano cheese is one of my favorites. I think I came across it a few years ago while sampling cheeses at Whole Foods (this is one that they always have out). Sometimes I prefer it to parmesan because it's slightly sweeter and nuttier.

Everyone combined:

And dinner time!

YUM! While everything was cooking, I decided maybe the crushed red pepper wasn't the heat I was looking for so I reached for this:

I know it's a random addition, but I love this sauce. It's pretty versatile and adds flavor AND heat to a dish, unlike the crushed red pepper.

Dessert was the tail end of a massive fruit salad I made:

Stay tuned for this week's dinner experiments!

Pasta with Broccoli Rabe & Cremini Mushrooms
1/2 package pasta, cooked and drained
2 tbsp olive oil
3 cloves garlic, minced
4 flat anchovy fillets, chopped
1/4 tsp crushed red pepper flakes (or 1/2 tsp chili garlic sauce)
2/3 bunch broccoli rabe, cut into 1 inch pieces
1 c cremini mushrooms, sliced
4 tbsp chicken broth or water
2 tbsp parrano cheese (or parmesan), grated

Heat oil in a pan and saute garlic, anchovies and red pepper flakes. Add mushrooms and cook til softened. Add broccoli rabe and broth, mix and cover for 3-5 minutes or until broccoli rabe is a rich green. Toss with pasta and cheese. Serve immediately.