Barley pilaf

I love barley like really love barley, I think it may be my favorite grain. It holds its texture and doesn't end up as mush.  I had a hard time finding it initially when I moved to Charlotte but have discovered an awesome healthy food store where I can buy it.  This recipe is super easy and cooks up creamy and delicious without the addition of any butter or cream. This is a great side dish or can be turned into a main dish by throwing a protein on top - I added some shrimp this evening.

Ingredients:

• Roughly 1 cup fresh sliced mushrooms - I think I may add extra next time but I love mushrooms
• 1 clove garlic - minced
• Roughly 2 tbsp chopped green onions (scallions)
• 1 cup pearl barley
• 3 cups vegetable broth
• 1/4 tsp crushed dried rosemary
• 2 tbsp grated fresh Parmesan cheese
• salt and pepper to taste - be careful salting initially as you will be adding the parm at the end

Methods:

1.  Saute mushrooms, garlic, and onions in a tbsp or 2 of broth until soft.

2.  Add rest of broth, barley, and rosemary. 

3. Bring mixture to a boil.  Reduce heat to low, cover, and simmer for 35-45 minutes until the broth is absorbed and the barley is soft.

4.  When finished stir in Parmesan cheese and salt and pepper to taste. 

Carrot ginger soup

I love this website and get many of my recipes from here.  This soup is super cheap, easy, and tasty and for the most part I didn't make many changes from the original.

Ingredients:

• 1 tbsp unsalted butter 
• 1 large white onion, chopped
• 1 clove garlic, minced
• 3 cups low sodium fat-free vegetable broth - I only had chicken broth on hand and it still turned out great
• 1 lb carrots, peeled and roughly chopped
• 1 tbsp grated fresh ginger - I used the big side of the grater and it worked great
• 1/4 cup fat-free sour cream - I added this but really don't think it's necessary and will prob leave it out next time
• salt and white pepper to taste

Methods:

1.  Melt butter in large saucepan or dutch oven and saute onions and garlic until soft.  If you are looking to reduce calories you can saute them in a little broth instead.

2. Add broth, carrots, and ginger and bring to a boil.  Reduce heat and simmer until carrots are soft, about 20-30 minutes.

3. Add sour cream, if desired, and then blend soup with immersion blend or transfer to blender if necessary.  Adjust salt and pepper to taste.

Veggie bean tacos

I got this recipe from my friend Pam's blog and it is really delicious and super healthy.  It is also easy to customize to whatever veggies you have in your fridge.  This recipe makes a lot probably around 20 tortillas or maybe even more.  I froze some of the mixture.

Ingredients:
1 onion - chopped
1/2 bell pepper (whichever color you like best) - chopped
2 cloves garlic - minced
1/2 green squash
1/2 yellow squash
1 1/2 c shredded cabbage
1/2 c spinach - chopped
4-5 mushrooms - sliced
1 can black beans - drained and rinsed
1 can refried beans
1/2 TBS cumin
salt and pepper to taste
1/2 c cooked rice
corn tortillas

Methods:
1. Preheat oven to 400 degrees. Saute onions, garlic, and colored pepper till slightly soft.
2. Add all of the rest of veggies, salt, and pepper,  and cook until al dente.
3. Add both kinds of beans and stir until well incorporated, add cumin to taste.  I like cumin alot so I probably added even more than 1/2 TBS.  The recipe called to also add the rice, but I didn't do this because I knew I was going to freeze some of the mixture and rice freezes weird.
4.  Place tortillas in microwave with a wet paper towel to soften them.  If they aren't softened enough they will split when you try to roll them.
5.  Place scoop a bean mixture and scoop of rice inside each tortilla and roll, place seam side down in baking dish.  Spray lightly with cooking spray and bake for 10-15 minutes until everything is heated through. I broiled them for the last few minutes to get the tortillas nice and crispy.
6.  Top with salsa, a little queso fresco, and cilantro.

Eggplant rolotini

This is pretty easy and doesn't take too much time to put together and it is delicious.  It doesn't even really taste like eggplant it is more like noodles just better for you.  I thought that the cottage cheese would be weird but once pureed it has the same consistency as ricotta and is probably better for you.  You can always add more veggies to this.  I sauteed some squash and mushrooms and put them into my sauce.  I think that spinach would be delicious added into the inside of the rolotini.  This made about 3 servings for me.

Ingredients:
1 eggplant - cut into 1/4 inch thick slices - this is easiest to do with a mandolin if you have one
2/3 c cottage cheese
1 cup shredded mozzarella cheese
1/4 c basil - minced
1/4 c parmesan
1 clove garlic - minced
1 tsp lemon zest
salt and pepper to taste
1-2 c spaghetti sauce depending on how saucy you like things

Methods:
1. Set water to boil in a large pot.
2.  While waiting for water to boil, puree cottage cheese, basil, garlic, and lemon zest.  When smooth, in a medium bowl stir in parmesan, salt and pepper, and 1/3 c mozzarella cheese.
3. Remove the stems from the eggplant and slice into 1/4 inch slices, I think I got about 10 out of mine.  It is important these are not thicker than 1/4 inch because then they will not roll well.
4. Preheat oven to 450 degrees
5.  Blanch eggplant slices in  boiling water for 2-3 minutes, making sure to stir them around, until they are pliable and tender. When done transfer to paper towel lined cookie sheet and dry thoroughly.
6.  Cover the bottom of an 8x8 dish with a thin layer of sauce.
7.  Spread a heaping TBS of cheese mixture onto each slice of eggplant, roll starting from the narrow end.  Place seam side down and pack tightly with other rolls in a single layer.
8. Cover rolls with remaining sauce, I like things saucy so I had a good bit but it depends on your tastes you can put less on and then serve extra on the side. Top with remaining mozzarella cheese and bake until golden brown and bubbly, 15-20 minutes.

Black bean hummus

This recipe is really easy to throw together, delicious, and super healthy especially if eaten with some veggies.

Ingredients:
1 cup canned black beans - drained and rinsed
1 garlic clove minced - roasting the garlic would most likely add some extra deliciousness
1 TBS olive oil
1 1/2 TBS lemon juice - I've used lime since that is what I normally have and it works well
1 TBS white wine vinegar
1/2 tsp cumin
salt and pepper to taste



Methods:
1. Place all ingredients into a food processor and blend until smooth.

*Depending how tangy you want your hummus you can either increase or decrease the lemon juice and vinegar.  I reduced it slightly from the original recipe.  I also decreased the amount of olive oil by half from the original because I didn't feel like 2 TBS was necessary.

cracked bulgur wheat

I've recently discovered bulgur and it is delicious.  You can get bulgur in a variety of sizes, smaller ones are typically for use in deserts while larger bulgur is more similar to couscous in size  Christina gave me a rice cooker for my birthday so I now try to cook most things in there.  It really makes life easier.

Ingredients:
1 c bulgur
2 c chicken broth or water
pat of butter
salt and pepper

You could saute some garlic and onions to throw in but I'm lazy.

Methods:
1. Place all ingredients into rice cooker and switch to on side.
2. Check your bulgur after about 10 minutes. My bulgur was done before the rice cooker switched to warm.
3. When it was about done, I unplugged my rice cooker and just left the lid on for about 10-15 minutes, but that was just because I wasn't ready to eat yet and it was delicious.  I'm not sure if it made any difference or not.

Black bean and corn salad

This is a delicious summer dish that can be used as a dip and eaten with chips or made more into a meal/side dish by eating it over bulgur.  You can really put in whatever summer veggies you like.  I think avocado would be delicious in it but Kevin is now allergic so I leave it out.  I didn't follow all the measurement guidelines in the recipe to a T I just added things until it looked like it was enough.  For example I think I only used like 3/4 of a can of beans.

Ingredients:
1/5 c lime juice
1/4 cup olive oil
1/2-1 clove garlic - minced
1/2 tsp salt
1/4 cup cilantro
small slice of jalapeno - remember you can always add more so I normally add a little at a time
1 ear fresh corn - cut kernels from cob
1/2 red bell pepper - chopped
1small  tomato - chopped
1 can black beans - drained and rinsed
3 green onions - chopped


Methods:
1. Place lime juice, olive oil, garlic, salt, cilantro, and jalapeno in a small blender or food processor and blend until smooth.
2. In a bowl combine all other ingredients, pour dressing over, stir, and serve.

To try - Goat cheese orzo

I haven't tried this recipe yet but I am looking forward to it.  This recipe is in the Cuisine at Home magazine and is recommended to go with the grilled ratatouille. It looks delicious.

Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped

Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined.  Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4.  Off heat stir in parsley and season with salt and pepper to taste.

Summer Orzo pasta salad

This is Kevin creation is a light delicious pasta salad for the summer.  We don't normally use measurements when we make this, because Kevin doesn't cook that way, so the ones below are a best guess.  Normally if there aren't enough veggies we just add some more.  You can really put in whatever summer veggies you love.  The last time we made it we threw in some fresh corn and it was delicious.  This is good with the grilled ratatouille recipe I posted earlier.


Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste


Methods:
1.  Cook the past according to box directions, drain, and cool with cold water.
2.  Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste

Grilled Ratatouile

This is a great healthy summer meal that is perfect for hot days when you do not want to heat up the kitchen. It comes from the Cuisine at home magazine which I can not recommend enough.

Ingredients:

You can sub in any veggies you prefer or have on hand, we used pipian squash instead of zucchini.

1 Japanese eggplant - halved lengthwise - you can use regular if that is all you've got
1 red bell pepper - seeded and quartered
1 red onion - cut into 1/2 inch thick rounds
1 tomato - halved and seeded
1/2 zucchini - cut lengthwise
1/2 yellow squash - cut lengthwise
3 TBS olive oil
2 tsp fresh chopped thyme - I used dried
2 tsp fresh lemon juice
1 tsp minced lemon zest


1. Preheat grill to medium.
2. Toss all of the veggies in 2TBS of olive oil and salt and pepper.
3. Grill vegetables covered until tender, ~ 3 minutes each side depending on how soft you like them.  We prefer them with a little crunch left.
4.  Chop all vegetables except for the tomato into bite size pieces and place in large bowl.
5. Puree tomato with 1 TBS olive oil, thyme, lemon juice and zest until smooth.
6.  Toss the veggies in the tomato puree.
7. Salt and pepper to taste.

We served our veggies over a light summer orzo pasta salad and topped it all off with mozzarella cheese.  The recipe suggest putting it on a creamy goat cheese orzo that I haven't tried yet.

Easy Peasy Pizza/stromboli Dough

This is a great pizza dough when you are getting things together last minute because you only need to let it rise for an hour and you are good to go. I've used this dough for both pizza and stromboli's and it is really good with both.  If you want to make it a little healthier you can swap out some of the white flour with whole wheat.

Ingredients:
1 pkg yeast
1 tsp sugar
1 TBS oil
1 c warm water
3 c flour
1 tsp salt

Directions:
1. Combine the yeast, sugar, oil, and water in a bowl.  Let it sit until it is foamy, about 5 minutes.
2. Combine salt and flour.
3.  Gradually add flour mixture to yeast mixture, mixing thoroughly, until a ball forms.
4.  Turn dough out onto a floured surface and knead until smooth about 3-5 minutes, adding more flour as necessary.
5. Oil a large bowl, place the dough in the bowl and turn to oil all sides.  Cover the bowl and set in a warm place (I normally just stick it in my cold oven) until it has doubled in size, about an hour.
When ready roll out a portion of the dough and either fill and fold for stromboli or put on your fav pizza toppings.  Bake in a preheated oven at 400 degrees for around 15 minutes.

Vegetable Polenta Bake

This is really good and a good recipe to use when you have lots of leftover vegetables in your fridge that you need to get rid of.  This is also Kevin approved.  In his words that means it doesn't taste like cardboard.  He was skeptical and then proceeded to eat half of an 8x8 dish of it.

Ingredients:

• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 cup spaghetti sauce - I used more than this but I like things saucy
• 1 can diced tomatoes - I didn't use the whole can but I wanted some chunky tomatoness in it.  
• 4 tablespoons olive oil
• 2 garlic cloves
• ground black pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese - I left this out because I didn't have any
• polenta sliced 1/2" thick

I didn't really follow the suggestions for the amount of vegetables very closely I just threw in things I had one hand.

1.  Cut up all veggies and saute them in olive oil until slight soft.  I cooked the carrots, onions, and peppers by themselves for a little and then added the squash and zucchini.  

2.  After veggies are cooked add the sauce and diced tomatoes to the skillet.

3.  Line an 8x8 pan with the polenta slices.

4.  Pour veggie sauce mixture on top of polenta and then cover with mozzarella cheese

5.  Bake for 30-40 at 350 degrees minutes until heated all the way through and bubbly.

Arroz Congri (Cuban Rice and Black Beans)

This is a tasty, easy, and super healthy dish.  I thought it was slightly bland (but Im an avid under seasoner) so I added some hot sauce when it was finished, but it may help to just add some more spices in the beginning. It is also Kevin approved.  He put cheese on top and really enjoyed it.

Ingredients:

• 2 tsp olive oil
• 1/2 cup chopped green bell pepper, chopped
• 1/2 cup chopped red bell pepper, chopped
• small onion, chopped
• 2 cloves garlic, minced
• 1 cup uncooked brown rice - the original recipe called for white but I only had brown
• 15 oz can black beans (don't drain)
• 1 1/2 cups water
• 1/2 tsp cumin
• 1 bay leaf
• pinch oregano
• salt and pepper to taste

Directions:

1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft

2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.

3. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

4. Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid)

Carrot Nut Bread

I used this recipe that I found online.  I made some changes to it and it turned out pretty good; Kevin really likes it with peanut butter on top.  I think next time instead of using all of the oil I am going to use mushy banana instead to make it more moist and healthy.  You could also use apple sauce if you don't have someone allergic to it in your household like I do.

Ingredients:

1 cup sugar

3/4 c oil

1 egg

1 tsp vanilla

1/4-1/3 c milk

1 1/2 c flour - I used 1 cup white flour and 1/2 c whole wheat flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon
1/2 c walnuts

1 cup carrots - about two large carrots

Directions:

1.  Cream together sugar and oil

2.  Add egg and vanilla and mix well

3.  In a small bowl combine flour, baking soda, salt, cinnamon, and nuts (i read if the nuts are coated in flour they are less likely to rise to the top of the bread)

4.  Add the flour mixture alternately with the milk until well blended.

5.  Fold in the carrots 

6.  Pour into a well greased bread pan

Bake for around 1 1/2 hours at 325 degrees

Let cool and remove from pan

Granola bars

I got this recipe from smitten kitchen and just adapted it a bit to what I like and had on hand.  I like that this recipe doesn't include any butter or corn syrup just good ol' honey.  The big thing I forgot to do was line the pan with parchment paper so I ended up with only a few bars and a bag of what looks like granola.  Nonetheless they are super delicious, so much better tasting then the store bought ones.  Also, if you buy some of the items in bulk really they are not very expensive to make, it really just depends on the nuts you choose to use. 


Ingredients:
2 cups old-fashioned oatmeal
1 cup nuts - sliced/chopped - you can whatever kind of nuts you want. I used a mixed variety.
1 cup shredded coconut, loosely packed (I could only find sweetened but it still turned out well)
1/4 cup ground flaxseed - the original recipe called for wheatgerm but I could not find that to save my life - not even at Trader Joe's
2/3 cup honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt - If you accidentally bought salted nuts like I did leave the salt out.
1 1/2 cup dried fruit - any mix you like works
1/4 cup mini chocolate chips

I bought a mixed bag of craisins, chocolate chips, and a variety of nuts just cause it was on sale for cheap. Then just seperated it by hands and chopped the nuts up some more.

Directions: 

1. Preheat your oven to 350°F. Butter an 8×12-inch baking dish (lacking this, I used a 9×13-inch) and line it with parchment paper. - this is very important

2. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flaxseed.

3. Reduce the oven temperature to 300°F.

4. While the mixture is still warm, stir in the honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and press, press, press it in - wet hands work best

5. Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares — your best serrated knife is great for this.

6. You can store these in an airtight container at room temperature for a week or two,or in the fridge since they get softer at room temp.  It all depends on what you like.

Eggplant and Goat cheese sandwich

I was looking for a way to eat more veggies and I stumbled across this sandwich and I am officially obsessed with it.  It is delicious especially on sourdough bread (another one of my current obsessions). This is the basic recipe but you can modify it and add whatever veggies it want.  I added cooked mushrooms, onions, summer squash, zucchini, and tomatoes.  All worked well. This recipe makes 2 smaller sandwiches

Ingredients:
4 (1/2 inch thick) eggplant slices
olive oil
1 red bell pepper
4 slices sourdough (or whatever you fav is)
2 TBS pesto - I just bought some at the store
1 cup spinach or arugula
pepper
soft goat cheese

Directions:
1. Arrange eggplant slices in a single layer on a foil lined baking sheet.  Brush both side of the eggplant with some olive oil and top with a little pepper.
2.  Cut bell pepper in half and discard seeds. Place these halves skin side up on the baking sheet with the eggplant; flatten then with your hand.
3. Broil for 4 minutes and turn over eggplant.  Don't turn over the pepper.  Broil for 4 additional minutes and then remove eggplant.
4.  Broil red pepper for 7 additional minutes or until blackened. Place pepper in a ziplock bag and seal. Let stand for 15 minutes; peel and discard skin.
5. Lightly toast bread.  Spread pesto on one slice and goat cheese on the other.  Place 2 slices of eggplant and 1 piece of bell pepper on each sandwich.
6. Toss spinach/arugula with 1 tsp olive oil and black pepper.  Divide this mixture between the two sandwiches

Sweet potato burritos

I know that the thought of sweet potatoes in burritos does not sound that appetizing but these ended up actually being pretty good not to mention super healthy.  They freeze really well, you can pop them straight into the microwave from the freezer and you are good to go.  They are especially good with a little fresh salsa.  This recipe makes 4 large burritos.

Ingredients:
vegetable oil
1 onion - chopped
2 clove garlic - minced
2 cups black beans - you can probably use whatever bean you like best, but black beans are my favorite
2/3 cup water
1 TBS chili powder
3/4 tsp cumin
1 1/4 tsp mustard
1 pinch cayenne pepper
1 TBS soy sauce
1 1/3 cups cooked and mashed sweet potatoes - I just cooked 1 large sweet potato in the microwave until it was soft and then removed the insides and mashed em together
4 (10 inch) flour tortillas
Cheddar cheese

Directions:
1. In a medium bowl, mash beans.  This sucks I like to use a pastry cutter but a fork works too.
2. Heat oil and saute onion and garlic until soft.  Stir in beans.
3. Gradually stir in the water and heat until warm
4. Remove from heat and stir in chili powder, cumin, mustard, cayenne pepper, and soy sauce.
5. Divide the bean mixture and mashed sweet potatoes evenly between the tortillas.  Top with cheese and fold up tortillas.
6. Place on a baking sheet and bake for 12 minutes in a oven preheated to 350 degrees.

Kevin approved black bean burger

This black bean burger is really tasty and was even approved by my manly meat eater, Kevin, so you know it must be tasty.  These are good fresh but also freeze really well.  So you can have your own cheaper and healthier version of frozen black bean burgers.

Ingredients:
2 cups black beans - I like to cook my own from dried beans but a 16 ounce can of beans works too just make sure you drain and rinse the beans
1/2 green bell pepper - cut into 2 inch pieces
1/2 onion - cut into wedges
2-3 cloves garlic - pressed
1 egg
1/2 to 1 TBS chili powder
1/2 to 1 TBS cumin
1 tsp hot sauce
1/2 c bread crumbs

Directions:
1. Mash black beans in a medium bowl.  This can be a pain in the butt, I like to use a pastry cutter but a fork works too.
2. In a food processor, finely chop the bell pepper and onion.  Stir this and the pressed garlic into the mashed beans.
3. In a small bowl, stir together egg, chili powder, cumin, and hot sauce. Add this mixture to the mashed bean mixture.
4.  Add the bread crumbs and mix well.
5.  Form into patties - you can make them big or small whatever you like.
6.  Grill or broil patties until browned and heated through.

To freeze:  Form patties and place them on a cookie sheet.  Place them in the freezer until firm, about an hour.  Wrap in plastic wrap and place in a ziplock bag. To cook:  take it straight from the freezer and throw it on the grill or under the broil and cook till heated through.

Healthy smoothies

There is no exact science to smoothies, you kind of just have to play around with them and figure out how you like them.  I prefer mine to be more on the frozen side so I regularly use fruit that I have frozen instead of ice because all the blenders I've had have never done well with ice.  You really can put almost any fruit or vegetable that is easily blended into a smoothie, you just have to figure out the best combination.  This recipe is based on one that I have been making a lot lately.  I've never actually measured the ingredients before so these are just my best guess.

Tip for using vegetables:  Always blend the vegetables first with your liquid so that they are sure to get really smooth.  I'm ok with getting a chunky bit of fruit in my mouth but chunky veggies in my smoothie skeeve me out.


Ingredients:
1/2 cup fresh spinach or more - I usually just fill up my magic bullet.  Remember if you are using frozen spinach that it has been cooked down so it really is a lot more spinach than when it is fresh so I would half the amount of it you use compared to fresh spinach.

1 carrot - I found the blender handles this best if it has been peeled and then shredded

1/4 cup to 1/2 cup of a liquid (juice, milk, V8 fusion, etc...) - I use orange juice because it masks any bitterness that could potentially be there from the spinach

2 - 4 TBS of yogurt - you can use a yogurt cup or I find it more cost effective to just buy a big guy of plain yogurt.

1/2 cup fresh or frozen fruit - As I mentioned above I prefer to use frozen fruit, just make sure you cut it into smaller pieces so it is easier for the blender to handle.  You can use any combination of fruit you want.  I usually use strawberries and something else.  I like to add peaches, cherries, grapefruit, blueberries, etc...  Blueberries help to take away the green color by the spinach. Depending on what fruit you use this smoothie can be interesting colors

1. Blend spinach and liquid until smooth.
2.  Add carrot, blend until smooth
3. Add yogurt and fruit and blend until smooth.  Add more liquid if it is too thick
4. Enjoy getting 1 1/2 servings of veggies and 1 serving a fruit or more depending on what you add!

Easy Cabbage

 Cabbage is super cheap and good for you.  This recipe is really simple and delicious.  Be careful, cabbage can be deadly on the stomach. :)

Ingredients:

• 1/4 cup butter
• 1/2 teaspoon seasoned salt
• 1 medium head cabbage, coarsely shredded
• 1/4 cup chopped onion
• 3 tablespoons vinegar
• 1 tablespoon granulated sugar

Preparation:

In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.