Thursday, December 23, 2010

Tuna Aglio Olio e Peperoncino

It’s the holiday season and whether we like it or not, one cannot avoid over-indulging with the sumptuous meals prepared during the Noche Buena or the Media Noche. During this season, all take on diet is forgotten. There's this Company Party you're attending to, Night out with the Barkadas, high school reunion, college reunion, family reunion, dinner with the boyfriend, fiance/e, in-laws... and all these entails what else, but  delectable, tempting, gastronomic, mouth-watering FOOD. And whether we like it or not, it's on our Filipino culture to feast during special occasions.

I have here a recipe of one of my favorite pasta dishes that is healthy and light that I wanted to share with you. I usually make this as a “baon-to-share” when going to work and I usually got positive reviews from my colleagues. They've been asking me to give them the recipe so I made this into a food blog entry so that other people could try to cook this at home. Also, I usually cook this during my CARBO LOADING phase before a run.

I hope you will find time to try my recipe and maybe try to improvise it and make it your own.

This is my own version of: 

Tuna Aglio Olio e Peperoncino

You will need:

Spaghetti or Linguini (1 kg)
1-2 bulbs of Garlic, crushed then minced (I prefer to make mine with more garlic)
2 cans of canned Tuna (in vegetable oil or the spicy one)
1 tsp of Chilli flakes (peperoncino) or as desired
1 can of Mushroom (pieces and stems)
Extra Virgin Olive oil
Chopped Parsley (optional)
Chopped Basil (optional) (I make mine with lots of Basil! I sooo love the aroma of a fresh basil leaf)
Salt and Pepper to taste

•    First, cook Linguini or spaghetti following package direction. Make sure it is al dente.
•    Set aside.

•    In a hot skillet, pour at least ¼ cup of extra virgin olive oil.
•    Sauté minced garlic and peperoncino until brown.
•    Add the canned tuna and continue to cook until tuna begin to break apart.
•    Add the mushroom and let it simmer.
•    Add parsley, basil, pepper and salt to taste.
•    Toss the cooked Linguini into the skillet. You can add more olive oil as desired.

This one I made last Christmas Eve for the Noche Buena. Tuna and Shrimp Aglio Olio e Peperoncino





I also tried making Aglio Olio with shrimp or with shrimp and tuna to make it richer. But for those who don’t want their love handles protruding in layers, you can stick with the tuna. And please,  stick with Olive oil as it is beneficial to your health. Don't try to use  another alternative for it. Try also putting on black pitted olives, capers and anchovies.

Enjoy!


Spaghetti Aglio, Olio e Peperoncino

Wednesday, December 15, 2010

Pikermi

I was looking at the website of Runner’s World this morning when I happened to saw this online poll regarding what other name should a half marathon be called.

Here are the options:

1.    13.1 miler
2.    21-K
3.    Pikermi

The first two options were a no-brainer but I was drawn to the 3rd option- PIKERMI. I was so curious why a half marathon should be called as such so I began to Google it and here’s what I found out:

A marathon run as we all know is a race that is 26.2 miles (equal to 26 miles 385 yards, or 42.2 kilometers) long and originated when Pheiddipides, a greek messenger, ran from the Plains of Marathon to Athens to proclaim the Greek’s victory in battle. He ran the entire distance without stopping and burst into the assembly exclaiming "We have Won!" before collapsing and dying. A race was then organized annually over the supposed original route and is known as the Athens Marathon.

The town of Pikermi  is situated halfway between the town of Marathon and Athens- a distance of about 13.1 miles (equal to 21 kilometers).

The idea behind the need of giving the "half marathon" it's own name is based on the thought that the accomplishment of running a race of 13.1 miles should not be diminished by describing it as "only half" of something else because it is a very respectable distance. It does not make one half of a runner when one runs a half. – This, I stumbled upon the blog Good luck on that Pikermi! written by Pochero in Runner’s world and it helped me a lot to understand why a half mary is much better named as Pikermi!
Also, try to click this link if you wanted to join or wanted to know more about Team Pikermi or you could search their group on facebook. =)

Here is a sample photo of Team Pikermi shirt: 










Tuesday, December 14, 2010

Farewell to Running... (or not)

I recently resigned from my nursing job in my beloved St. Luke’s Medical Center (Quezon City) to seek “greener pasture” abroad. You see, for a single mom like me, my salary is not enough to cover all our daily expenses. And just like the millions of parents out there, I want to give my daughter the best things that life (and I) can offer. Even if it means, being away from her.

I have less than a month before my expected departure on January and I am trying to enjoy every last minute of it since the country I would be going to is not a free country and is restricted by the laws of Islam. Soon I will be one of the thousands of women wearing abaya, who cannot have conversation with guys in public and will not be allowed to travel alone. The saddest part is being away from my daughter, my family and friends and of course, I will not be able to run as freely as I am running the pavements here in the Philippines. No more running events to join and to prepare for... My runs will be restricted to the confines of the compound where I'll live. My best friend would be the treadmill lying in a Gym somewhere that I will soon discover... 

Then maybe, I will learn to love running in a treadmill or running round and round the compound. One thing’s for sure though, I wouldn’t stop running and wouldn’t stop preparing for the next Run that I will be joining when I came back after a year of working abroad. Half Mary or Full Mary---let’s see... =)

But for now, I will run as free and as long as my feet can take. I will savor every running moment that I have.