Pizza, Pasta, and Pinot

Fueling is a very important part of the marathon training process.  While every runner has to find their own balance, which takes a lot of trial and error and listening to your body, one thing that is essential is carbohydrates.  This has been a huge mental hurdle for me since I spent the last year or so learning to eat lower carb to maintain a major weight loss.  But, after a couple of crushingly painful long runs, I've learned my lesson and embraced my favorite carb-y foods.

Some of you may know that one of my hobbies is cooking.  I love to cook, whether it's a quick weeknight dinner or a marathon holiday meal.  Just being in the kitchen makes me happy, especially when it is full of warmth and yummy aromas.  So today, instead of talking up the wonderful 9 mile run I did this morning in the blessedly cool weather, I'm going to share a couple of recipes.

First up, pizza.  This is no ordinary pizza, as it's influence comes from a Runner's World cookbook, and it is delicious!  You can use refrigerated pizza dough, or you can make the best whole wheat pizza dough I've ever come across:

Ingredients

1 teaspoon sugar

1 1/2 cups water - (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface.

Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

So great, now you have a crust worth writing home about.  What goes on top?  Well, I top mine with a little olive oil and pressed garlic.  None of the red sauce on this version.  You can have it if you must, but try one without it.  You can thank me later.  Then I like a little spinach or arugula, just about 1-1/2 cups, followed by a little Italian turkey sausage.  Follow that with a cheese trio - I like smoked Provolone, reduced fat Feta, and part-skim Mozzarella.  Finally, very thinly sliced red onion; it turns sweet as it cooks and adds a nice texture.  Bake as described above and enjoy.

Next up: Pasta.  I could share so many pasta recipes, but I'm going to pick my favorite simple weeknight recipe for one.  Just double, triple, quadruple, etc. for however many mouths you have to feed.
 

5 oz  chicken breast

1 egg white - whisked

1/4 cup bread crumbs - whole wheat

1/2 cup canned tomato sauce - no salt added

2 tablespoons shredded parmesan cheese

1/3 cup shredded part skim mozzarella cheese

2 oz whole wheat linguine

Preheat oven to 375 degrees.  Dip chicken breast in egg white and dredge in bread crumbs.  Place in baking dish and bake the chicken for about 15 minutes, until almost cooked through.  Pull chicken out of the oven and top with tomato sauce and cheeses.  Bake again for 15 minutes, until cheese melts and chicken is cooked through.  Meanwhile, cook pasta according to package directions. Serve chicken and sauce over hot pasta.

Okay now, so what about that last part of the post title?  Well, that's the ideal partner to go with either of these dishes - Pinot Noir.  I have a few favorites, and recently I found a new one at the Wine Fest held at Brenners a few weeks ago.  Benzinger Family Vineyards Pinot Noir is  absolutely delicious, with just the right amount of body and structure to hold up to Italian style foods.  If you can't find that one, no worries, just ask for recommendations in the wine department wherever you happen to shop.  Tutto bene!

Until next time..... Start slow, finish strong.