Monday, September 17, 2007

Give Anchovies a Chance

If you think you don't like anchovies, or have never tried them, give them a chance! Yes, they're salty (that's the point!), but use them sparingly and the smaller you mince/chop them, the easier it is to enjoy what they offer...lots of flavor!

Cherry Tomato and Anchovy Salad with Spaghetti and Spinach


olive oil, 2-6 tbl., (depnding on servings)
anchovy fillets, 4-8 (minced)
garlic cloves, 2 (minced)
red wine vinegar 2-6 tsp. (again depending on servings)
red pepper flakes, a generous pinch (or more!)

Wait until you smell this, everyone within 50 feet of me at work came to see what smelled so good!


cherry tomatoes, as many as you want to use!
parsley, 1/4 c. chopped
pasta, 4-80z., cooked
spinach, optional
protein optional (chicken, tuna, cheese)

Make dressing and toss with tomatoes and parsley while pasta is cooking. Once the pasta is al dente you can rinse under cold water breifly (to stop cooking), or add it hot, to tomato mixture, (I like it both ways). Toss with some spinach leaves and top with additional anchovies. (If using the pasta hot, it will cook and wilt the spinach...the above salad was cold/room temp, so the spinach stayed crisp)

Well, here is the end of last weeks tomatoes, a little over-ripe so I threw them on a sheet pan and roasted them @325 for a couple of hours, drizzled w/2tbl. olive oil (I measured it!) and S& P. When Mark smelled them he asked, "Are you making pizza?"

My plan is to toss these tomatoes w/their juices with some spaghetti squash and a little parmesean. Although I did make some polenta last night to cut into squares, or to make "polenta croutons", I won't know until tonight!

I'll be stocking up on more tomatoes and other veggies from Wayne's garden, we'll see what he has to offer today! (hopefully Romas for sauce)


Claudia said...


Thank you for taking the time to blog about your day. I am new to kettlebells and it's been very motivating to me. I am actually going back to 2006 and reading all of the posts. :) Congratulations on your commitment and determination and ,subsequently, on all the success you have had.

I was curious as to what you do on your rest periods between sets. Do you mind sharing a little bit about that?

Thank you and have a great day!


Tracy Reifkind said...


I catch my breath!!! LOL

I always have music on, and I try and not rest too long, seriously, rest periods, for me, should be just long enough to recover from the previous set.

I gauge the difficulty of a set based on how I feel at the end of a rest period. If the rest seems too long, I increase the difficulty of the exercise, OR I make the set longer w/shorter rest.

Thaks so much for taking the time to comment...blogging is alot of work, and although, ultimately, it's for my own look back on what I've keeps me motivated knowing that others appreciate it!

Thanks again, Tracy

Royce said...

Hells yeah load up on the anchovies. Just a few anchovies sauteed down to liquid in a pasta sauce makes all the difference in the world!

christina said...

I've got a tin of anchovies I bought a little while back that I haven't gotten the "nerve" up to cook, but this recipe looks so yummy I think I might be breaking them out soon to cook.

I agree that I am too am enjoying your blog. Being new to KB's as well I have found the video posts you do quite useful to "see" how a move is done. I am hoping to get into an intro class at some point but in the meantime your blog is helping a lot! Plus your recipes and food posts are a plus!

Mark Reifkind said...

arghhh, anchovies, hate those little stinky things!LOL.

Colette said...

Yummmmm that looks wonderful!!
Anchovies...only in cesar dressing ;)

On a different note, I was wondering...could I use a medicine ball and/or dumbbells in place of a kettlebell??

Tracy Reifkind said...


Right on, I knew you would know how to "get your grub on!"

Tracy Reifkind said...

Mark! Quit trying to be funny, I could serve you up some anchovies and you wouldn't even know it! LOL

Tracy Reifkind said...


Do not be afraid! Seriously, most recipes only call for 2 anchovy fillets, minced, hardly noticeable!

But once you start using them, it's always nice to have them in your pantry to, as Royce does, "punch up" the flavor of tomato sauces, dressings and salads, etc.

Tracy Reifkind said...


No! Sorry! Not that you couldn't get a workout with these things, it's just that the bells swing and's a dynamic moving object.

Royce said...

Rif, LOL! I am the only person who likes anchovies in my family.