Thai Noodles with Turkey

Oh boy looks yummy!


I made this delicious noodle dish to warm up on very wintry day. It was created using ingredients that I had around the kitchen but believe variations could easily work. I added minced turkey for a heartier main course but it could easily be removed to create a vegetarian version of  a great noodle dish.


Serves 4

In a dutch oven over medium-low heat, sauté :

  • 1 Tbsp coconut oil (or vegetable oil)
  • 1 leek, whites only, thinly sliced
  • 2 medium carrots, grated
  • 2 garlic cloves, finely chopped

Continue stirring until vegetables are tender, then add:

  • 1 lb extra lean turkey, minced
  • 3 thai peppers (or 1/4 ghost pepper), finely chopped (optional)

Increase heat to medium. Stir the turkey-vegetable mixture occasionally until the turkey is cooked through. Be sure to break the minced turkey into bite sized pieces but not too small that it will be unmanageable to eat with chop sticks. Reduce heat…

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Weekly Exercise Roundup

A bit better of a week distance wise as I pushed a few more kilometers and ran twice outside. My pace outside wasn’t much to speak of but I also know that paces scale in the cold and snow so they probably weren’t as bad as I think.

Monday I went to the gym and performed some strength training on the legs for 45 minutes then hit the rowing machine for 3 km.

Wednesday I ran for 30 minutes on the treadmill at a 4% incline for around 4.3 km, i was following a workout I read about in Runners World on how to change up the treadmill runs. I ran 15 minutes at about a 12 minute/mile pace, then 10 minutes at 10:55 or so then 5 minutes at 10. Although the paces were slow the steady “climbing” had me puffing. When I did my cool down I felt like I was falling forward…interesting run.

Thursday I ran outside for around 10 km at a pokey 7 minute/kilometer pace.

Friday I strength trained for 30 minutes.

Saturday I ran 9 kilometers outside at a 6:28 minute/kilometer pace.

Total of 23.3 kilometers, modest but still climbing back.

The inside run was done in a pair of the original Brooks Pure Flow while the outside runs were done in the Skechers Gorun ride 3.

More inside runs this week than outside are planned with strength/core workouts anticipated.

I hope that you all have a fit week!

One foot in front of the other.


Recipe of the Week

Recipe of the Week – Vegetable Phyllo Roll with Red Pepper Coulis

This week’s recipe was vegetarian and came from the book This Food That Wine. With the recipes the book also suggests the type of wine that would be a good match…very handy!

This recipe was chosen for it’s appearance and it’s uniqueness, I have never used Phyllo before so it was a chance to learn something new.


The Recipe

If you have no idea what Phyllo is, well it’s basically a thin pastry shell; it is known also as Filo and Fillo. You can learn more here; Phyllo.

Now this recipe was originally intended to be tried on Friday night but between my tardiness and my inability to actually find Phyllo in the supermarket we tried it saturday night instead. This was probably a good idea as it takes a bit of prep time and you cannot be rushed as the Phyllo is fairly delicate.

Ingredients used: Garlic, onions, red bell pepper, carrots, zucchini, mushrooms, bread crumbs, basil, phyllo, shredded cheese, jar of roasted red peppers.

Cook time wasn’t very long with each step taking 5 minutes and the actual baking of the roll, 30 minutes. Preparation time, as always took the longest with the garlic, onions, carrots, zucchini, red pepper and mushrooms requiring chopping.


Beautiful Chef!

First, the onions were sautéed then the carrots were added and cooked….next the red peppers and zucchini were added and cooked. Finally the mushrooms were added and cooked. When all was cooked, the filling was set aside.




Vegetable Filling

The bread crumbs and garlic were combined and butter was melted. The Phyllo was laid flat on the counter and was covered with a damp dish cloth….this kept the Phyllo from drying out.


Bread Crumb/Garlic

Next, 2 sheets of Phyllo was placed on parchment paper, which itself was on a cookie sheet and the Phyllo was brushed with butter. The garlic/bread crumb mixture was then placed on the Phyllo then covered with 2 more sheets of Phyllo; this was repeated until all of the garlic/bread crumb mixture was used, then 2 final sheets of Phyllo were placed on top and butter was brushed on it…..then the vegetable mixture was evenly spread out. Enough room was left at the edges to allow for folding of the Phyllo and then it was gently rolled and the ends folded over. Now unfortunately the addition of the basil was forgotten earlier in the process and was added to the roll after cooking, which did add some nice flavor but would have been amazing in the mixture.


Phyllo with Bread/Garlic


Phyllo with Vegetable Filling

Volia! Vegetable Rolled Phyllo!


Ready to Bake!

It was placed in the oven for 30 minutes and the roasted red pepper coulis was made. The name sounds fancy but all we did was purée the peppers and add some cheese and salt and pepper. It should be noted that the cheese wasn’t supposed to be added here but in the excitement of the cooking it was forgotten earlier.

When the Phyllo was ready we drizzled the puréed red peppers on the plate and cut off a piece of the Phyllo…it was delicious, very heavy on the garlic…which we discovered afterwards was due to the fact that I had used about 10X the amount of garlic that was called for… and learn 🙂


Finished Phyllo

This dish was a success and we were suggesting other spices that we could have included or other ways that we could use the Phyllo.

The dish called to be paired with a Cabernet Franc, which is a cousin of the Cabernet Sauvignon grape. If you haven’t tried the Cab Franc grape give it a try, you will enjoy it! I purchased a Vineland estates winery, Niagara peninsula, Cabernet Franc from the Government liquor store in New Brunswick which had great fruit and a nice long finish, recommended!

Another successful night of cooking and drinking while a snow storm raged outside!

Thanks for stopping by!

I hope that you’re now hungry!


Weekly Exercise Roundup and Photo of the Week

It’s winter, who wants to run outside?

Last week I managed to run 3 times; twice outside and once on the treadmill for a total of 22 kilometers.

The treadmill run was of 7 kilometers with 5 kilometers of it at a 8:50 minute/mile pace and 2 kilometers at a 8:25 pace; both at a 1% incline. The other two runs were conducted outside, without a pace goal, for distances of 5 and 10 kilometers respectively. From the two outside runs it is apparent that I am not in winter running shape.

I also hiked in snowshoes for 2 kilometers.

Overall it was a fairly modest week but the two outside runs were my first ones of the winter, the three runs were the most in a week in about a month and the 10 kilometer run was my longest since last October.

I plan to continue to run three runs a week and build up my distances; I still plan on conducting most of my runs on the treadmill.

Photo of the week

My photo of the week is one that I took last Saturday afternoon as I snowshoed in the University of New Brunswick woodlot. It was very cold but sunny, which made for crisp image conditions.

I took the photo with a Nikon D7100 and a Nikkor 18-200 lens and I edited the photo in the Adobe Lightroom program.


You can also see this and all of my other photos at my 500px account.

I hope that you all have a great week, one foot in front of the other!



Recently, I have made it a point to try and prepare dinner once a week from a recipe gleaned from a cookbook or the internet. There are a number of reasons for this: 1) To spend quality time with my girlfriend Nicola 2) To discover new foods and flavors 3) To eat healthier and 4) To save money.

Most of the recipes have been vegetarian in nature, partially due to the fact that Nicola is a vegetarian but also due to my desire to eat more vegetables and other non-traditional foods and spices. And with the price of meat these days it seems like a good time to reduce my consumption of meat. That being said I am not giving up meat completely 🙂

Last nights recipe came from the cookbook I own called “The Best of Chef at Home, Essential Recipes for Today’s Kitchen” by Chef Michael Smith.

Sweet Potato Chickpea Curry

Ingredients: Onion, Garlic, Ginger, Curry Paste, Sweet Potatoes, Chickpeas, Coconut Milk, Orange Juice, Peanut or other type of nut butter, Sea Salt, Green Peas, Spinach and Cilantro.

Preparation was fairly simple, chopping up the ingredients and adding them at preset times.

IMG_8472 IMG_8471 IMG_8470

Of course wine always accompanies any food preparation!

The final meal produced a lot of food, enough for a couple of days of yummy leftovers! We added a side of Naan bread for additional goodness 🙂

IMG_8474 IMG_8475

The result was very flavorful but seemed to be missing a bit of a kick, whether it was another, stronger type of curry or something similar, is unclear, we both agreed that is needed something further.

To accompany the Curry dish I paired an 2010 Alsatian Riesling “7 talents” from Cave Vinicole De Hunawihr in France.


Overall, I would prepare this dish again, adding more Curry or something similar to boost the taste. However, as we are all aware the flavors tend to blend and permeate each other better over time so it’s possible that the dish may be just right with a bit of patience.

Thanks for stopping by, look for another creation next week.


Welcome Back!

It was almost exactly three years ago that I stopped blogging; I can’t tell you why I stopped. Perhaps there just wasn’t much to say, apparently I do not have that problem any longer.

The blog will mostly be about running with wine, travel and photography thrown in. I intend to post a photo a week, the odd “what am I drinking post” and my travels….when I get there.

So, let’s talk a bit about my running….

Last year was an amazing year, I ran over 1400 kilometers, which was a record for me. I ran in New Brunswick, Nova Scotia, PEI, Ontario and Chicago. I achieved PB’s in 5k, 10k and the half distances…and finished the Chicago marathon. Check out my review of Chicago here:

All without sustaining an injury…knock on wood.

More importantly I met some amazing friends through twitter through the hashtag #runatcan. A chat is held every Sunday night at 8at, come check it out!

This year I am forgoing a marathon to rest a bit and improve my shorter distances, specifically my half distance. I am experiencing a disconnect from the 10k onwards and want to explore the whys. My big spring race will be the half in Vancouver in May with another in June in Nova Scotia; after that the calendar will be filled as I see fit.

So I hope that you will join me in my re-awakening.

Take care, one foot in front of the other.