Place beets in a large pot and bring to a boil. Once boiling, reduce heat to medium and simmer until beets are tender, about 30 minutes. Drain, then peel under cold running water.  Set aside to cool.  Trim the tops off the fennel and slice bulbs in half lengthwise. Remove core and slice bulbs lengthwise in 1/4-inch-thick strips.  Return the large pot to the stove, add olive oil and butter/butter substitute.  Once hot, add fennel, season well with salt and pepper, stirring occasionally, until just tender, about 5 minutes.  Add vermouth, mustard and lemon juice and bring to a simmer. Meanwhile, slice peeled beets into 1/4-inch-thick rounds. Add beets to the pot and cook until warmed through, about another 5 minutes. Stir in herbs, taste, and adjust seasoning as desired.

Kale Crostini

• 12 1/2 in. thick italian bread slices (each slice about 2×3 in.)
• 8 tbsp. olive oil
• 5 large garlic cloves, 1 halved and 4 minced
• 1/2 tsp dried crushed red pepper
• 1 lb. kale, thick ribs and stems removed, leaves sliced
• 3 1/2 cups veggie broth

Preparation:

Preheat oven to 375 F. Brush bread slices with 2 tbsp. olive oil; arrange bread on baking sheet.  Bake until beginning to color, about 5 mins.  Rub toasts with halved garlic.

Heat 4 tbsp. olive oil in heavy large pot over med. – high heat.  Add minced garlic and red pepper flakes, stir 30 seconds.  Add kale and broth and bring to boil.  Reduce heat, cover and simmer 15 mins.  Uncover and continue to simmer until the kale is tender and broth evaporated, stirring often, about 15 mins.  Salt and pepper to taste.  Top toasts with kale.  Drizzle with remaining olive and oil and serve.

Fresh Cranberry Sauce

• 2 c. fresh, local cranberries
• 6 tbsp. raisins
• 6 oz. frozen apple juice, undiluted
• 1/2 tsp. grated orange rind
• 1 tsp fresh, grated ginger

Preparation:

Combine all ingredients in a saucepan.  Simmer gently until cranberries are all popped.  You can make this ahead of time and re-warn or serve chilled.

The post Holiday Recipes appeared first on Jewels.

As with the hydration, the majority of the fuel support teams and volunteers offer comes in sealed packages, from Cliff bars to Rice Krispy bars to granola snacks to electrolyte chews. Eating upwards of 5,000+ calories in one day is difficult, so I quickly decide to skip attempting to decipher what I’m eating and commit to further investigation after I make it home.

So I’m very excited to try this pre-ride or pre-run snack bar recipe. If it’s as tasty as it looks, I’ll be enjoying the extra cash from not having to buy snack bars at $2-$3 a pop as well as the energy. (Source: Active.com.)

Coconut-Almond Bars

How To: Combine two cups rolled oats, one cup unsweetened coconut, and ½ cup each: dates (or raisins), raw almonds, sesame seeds, sunflower seeds, and cashews. Mix 1 ½ cups tahini (or natural peanut butter) with one cup honey and one teaspoon vanilla. Microwave for one minute. Combine wet and dry ingredients. On a greased baking sheet, spread mixture into a one-inch-high rectangle. Cut into 12 bars. Or, if time allows, bake at 350° F for 15 minutes.

How Come: This recipe for energy bars, adapted from The Bakery in New Paltz, New York, has powered runners, bikers, and climbers for nearly 30 years. The dates and honey provide quick carbs, while the nuts are high in healthy fats, which help sustain energy levels. “People doing the fat-free thing often find they’re hungry all the time,” says Cooke. The oats keep cholesterol in check, and research shows “the fiber in oats may offset the risk of upper-respiratory infections, which are common in runners,” says Dikos.

The post Homemade Snack Bars appeared first on Jewels.

When it comes to BBQ, I look to Billy Stubbs Texas Pit Master. He is my own mentor when it comes to grillin’, smokin’, chillin’. Stubbs schooled me in the way of the sauce like the Black Obi Wan Kenobi. I went with it. On faith. It works.

Traditionally, Texas barbecue is served with a homemade barbecue sauce, usually served warm. Below is a simple recipe for a Texas style barbecue sauce. This type sauce is usually a table condiment as opposed to a sauce used to baste the meat while cooking.

Ingredients

• 16 oz can tomato sauce
• 1/2 cup (4 oz) water
• 1/4 cup (2 oz) vinegar
• 2 tbs brown sugar
• 1/2 fresh onion – pureed or 2 tbs onion powder
• 2-4 fresh garlic pods or 1 tbs minced garlic-pureed, or 1 tbs garlic powder

• 2 tbs Worcestershire sauce
• 1 tbs coarse black pepper
• 1 tbs Paprika
• 1 tsp Tobasco sauce
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp liquid smoke
• 1 tsp salt or cajun seasoning

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Mix and Simmer:

• Puree the fresh onion and garlic, if using fresh.
• Add all ingredients to a thick walled pot.
• Simmer for 30 minutes, stirring occasionally.
• Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
• Makes a little over a pint , depending on how much you cook it down.
• Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.

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Comments:

• The sauce is best served warm for either dipping or poured over the meat.
• The sauce is also good to mix with diced brisket to make chopped brisket sandwiches.
• It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.

For an sub-excellent “Mopping and Dipping Sauce” check these neanderthals:
http://www.youtube.com/watch?v=yyHP1uzurxk

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