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School lunches varied for me growing up. It generally ran the gamut of stereotypical American school-age lunches: Lunchables, Chef Boyardee Beefaroni, sandwiches, Hot Pockets, the occasional lunch provided by the school, and leftovers. Even when I was in elementary school, I think my favorite lunch was leftovers of the previous night’s dinner (yes, even more so than Pizza Friday).
Originally Posted At: https://breakingmuscle.com/feed/rss
Welcome to our brand new weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.
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Pickling mussels after they’re cooked is a good way to serve them as an appetizer. A large batch can be made the day before and set out at room temperature with toothpicks. Although, when the mussels are served with seared cherry tomatoes, you’ll need a spoon to scoop up all the garlicky, juicy goodness. And a fork will be necessary if you choose to eat the mussels and tomatoes over a bowl of salad greens, which is a fine idea, too.
When mussels are quick-pickled, for an hour or overnight, it gives them a vinegary kick, plus the heat of smoked paprika and red pepper flakes. The more ways you know to prepare and serve mussels, the better, since they’re a food that should regularly show up on your plate. Why? Mussels are nutrient-dense morsels filled with B vitamins, selenium, zinc, magnesium and manganese. You don’t need to eat a ton of mussels, or other shellfish, to get a healthy serving of nutrients. So share this batch of pickled mussels with friends, or cut the recipe in half for a smaller serving.
Servings: 4
Time in the Kitchen: 45 minutes, plus 2 hours to pickle
Ingredients:
Instructions:
In a shallow pot of boiling water, cook the mussels with a lid for 2 to 3 minutes until they open. Drain. Discard any shells that do not open. When the mussels are cool enough to handle, remove them from their shells. Discard the shells and refrigerate the mussels.
Heat 1/4 cup olive oil over medium heat. Add the shallots and cook until soft, 3 minutes. Add the vinegar, red pepper flakes, smoked paprika and salt and simmer for 5 minutes. Remove the liquid from heat and let cool for 10 minutes.
In a bowl or jar, pour the liquid over the mussels and refrigerate for at least 1 hour and up to 24 hours.
Before serving, set the mussels in their liquid on the counter to come up to room temperature.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat until the oil is very hot and shimmering. Add tomatoes and cook for 3 to 5 minutes, stirring only occasionally, until the tomatoes are blackened in places and begin to collapse.
Stir in garlic and cook only about 30 seconds, before the garlic burns. Season the tomatoes with salt and let cool.
Drain the mussels and toss with the tomatoes. Garnish with parsley.
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There’s more to microwaving than piling food on a plate and pushing start. Microwaves are not just for reheating leftovers and boiling water; they can actually be a super-helpful (and healthy) tool for quick and efficient cooking — as long as they’re used properly.
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One of the issues I had when living on the East Coast was that good Mexican food was harder to find. That meant that every trip home to San Francisco involved burritos, enchiladas, and piles of street tacos. Even now that I’m back out West, Mexican is still one of my favorite cuisines and something I can gladly eat for lunch almost every day!
Originally Posted At: https://breakingmuscle.com/feed/rss
If you are a performance athlete, it is likely you are supplementing your sport-specific training with some strength and conditioning in an effort to get stronger and increase your overall fitness. I can guess the type of routine you’re in. You hit the gym, do 3-5 sets of 8-12 reps with a minute or two of rest, then switch to the next exercise. You throw in some bicep curls, possibly shoulder press, and some leg extensions – because that’s what people do, right?
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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