November 2010 Archives

What I ate: November 30, 2010

Breakfast: 2 pancakes, 3 slices of Vermont Smoke and Cure bacon, and 0.5 oz. Vermont maple syrup. This is an old picture, but it looked just like this:

ate.20101110.b.jpgLunch: Beef with broccoli.

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Dinner: 4.2 oz. pork shoulder with red wine demi glace, sautéed cabbage and rice. And 2 1/2 glasses of Sebastiani zinfandel.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

No running, but I did walk to the Coop again (1.5 miles) and also to Montpelier Discount Beverage to pick up a new keg of Switchback beer.

Weight at beginning of the day: 114.6 lbs.
Weight at the beginning of the next day: 113.4 lbs.



Pork for stir-fry

In case you haven't noticed, the meat portion of my diet consist primarily of pork. Aside from the pork from my meat CSA, the last holdout from switching from mass-produced grocery store meat to local meat is pork roast.

I decided to try using a local pork shoulder roast, a less-expensive cut of meat. Still, my 3.1 lb. pork roast at $ 5.99/pound cost $ 18.57, which seems like a lot. Fortunately, I got 10 servings out of it, so it's not really that expensive, per serving.

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I cut the pieces into reasonably-sized pieces that would fit in a vacuum sealer bag, seasoned with salt, pepper, and granulated garlic, and vacuum sealed.

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I cooked the pieces in the sous vide at 155°F for 3 hours, then let rest for 20 minutes to reabsorb some of the juices.

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I ate one serving as 4.2 oz. of pork shoulder with red wine demi glace.

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I also packaged another serving of that for a future dinner. The rest was seven 3.0 oz. packages of pre-cut stir-fry meat and one remaining 2.2 oz. package. Here it is all vacuum sealed and ready for the freezer.

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What I ate: November 29, 2010

Breakfast: 1 egg, scrambled, 1 slice of Vermont Bread Company whole wheat bread with Earth Balance spread, and 3 slices of Vermont smoke and cure bacon.

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Lunch: Turkey (3.0 oz.) and Napa cabbage stir-fry with rice.

ate.20101129.l.jpgSnack: 0.5 oz. peanuts and a banana.

Dinner: Leftover turkey (6.0 oz.), stuffing, mashed potatoes, sweet potatoes and gravy. This, fortunately, is the last of the leftovers that haven't been frozen so it's back to normal dinners after this.

ate.20101129.d.jpgDessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.

And 2 glasses of Polka Dot Riesling.

Running: 30 minutes on the treadmill with walk/run intervals at 3.6/6.6 MPH. 2.56 miles.

Also walked to the Coop (1.5 miles total round-trip) to restock groceries from my week away.

Weight at beginning of the day: 115.6 lbs.
Weight at the beginning of the next day: 114.6 lbs.

After nearly a week of eating Mom's cooking and Thanksgiving dinner I gained 4 pounds. That doesn't sound like a lot, but I haven't been 115.6 pounds since September 28, so I have a some work to do to undo the effects of last week. The first pound wasn't so bad, but I think the rest might be harder.

What I ate: November 22, 2010

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Breakfast: Homemade bagel, toasted, with Vermont Butter and Cheese company cultured butter and 3 slices of Vermont Smoke and Cure bacon.

ate.20101122.b.jpgSnack: 0.7 oz. peanuts.

Lunch: 3.0 oz. beef with broccoli, scallions, and rice.

ate.20101122.l.jpgSnack: A pear. And a rice ball.

Dinner: 5.0 oz. roasted pork with gravy, broccoli, and rice.

ate.20101122.d.jpgAnd 2 1/2 glasses of Sea glass sauvignon blanc, New Zealand.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.

Running: Walk/run intervals 2.44 miles at 3.2/6.2 MPH for 30 minutes on treadmill.

Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 112.6 lbs.


Fresh bagels

Sunday was also fresh homemade bagel day. Very delicious, chewy New York-style water bagel...

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Defrosted my freezer!



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What I ate: November 21, 2010

Breakfast: Homemade bagel with 0.7 oz. cream cheese, tomato, onion, and 2.0 oz. lox. This is an older picture:

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Snack: Empire apple

Lunch: 1 slices of (previously frozen) Positive Pie "carcass" pizza (pepperoni, sausage, meatball and mushroom) and a glass of Switchback beer. This isn't the piece, but it looked like this:

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Snack: Two Kashi roasted garlic crackers with Blue Ledge farms pepper chevre.

Dinner: 2 grilled chicken tacos with salsa fresca on steamed corn tortillas with Napa cabbage, 1.0 oz. tortilla chips and the rest of the salsa fresca. And 2 1/2 glasses of Sea glass sauvignon blanc, New Zealand.

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Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.


Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 112.4 lbs.


I want this dishwasher

Anyone who's used a commercial (restaurant) dishwasher knows how great it is to be able to run through a rack of dishes, glasses, pans, whatever, in 1 to 2 minutes.

For those who haven't, that's not a typo. My home dishwasher churns away for an hour and 20 minutes for a load of dishes, without a heated drying cycle. With a 2 minute cycle dishwasher you throw stuff in, whatever doesn't come off you scrub off, then run it through again!

Unfortunately there have always been a number of impediments that made using a commercial dishwasher impractical for use in a home. Until now.

I want this dishwasher:

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* It's an undercounter unit that is the size of a regular household dishwasher. It's not huge.

* It has a 2 minute cycle time. Not the more than an hour for a home dishwasher!

* It takes normal 21 7/8" commercial dishwasher racks for easy running of glasses in glass racks, dishes, pans, etc.

* It runs on normal household power (120V/20A). The really big commercial dishwashers require much higher voltage, current, and sometimes 3-phase.

* It takes normal household water (1/2" water supply at 140°F). High temperature commercial dishwashers require 180°F water, which isn't practical in homes.

* It has a pumped drain. Many commercial dishwashers assume floor drains which are typical in restaurants and not so much in homes. This unit has a 1" drain and pumps into a normal household sink drain.

* It can start the first cycle after filling in less than 30 seconds. Most commercial dishwashers have to heat for 15 to 20 minutes.

* It's a full water exchange machine. The rinse water from the previous cycle is used as the wash water for a cycle, then the water is discarded and 1.7 gallons of new water is used for rinsing. This is nice when you mix greasy pans and glassware in the same machine.

* It's actually pretty energy efficient. It's energy star rated.

OK, it's not flawless. It's noisy. And it only holds one rack, so accumulating a few days worth of glasses, silverware, and plates is a little tricky. And technically it's not rated for home use, which sort of makes it illegal.

But on days like today, which is my semi-annual glass cleaning day, where I run every bit of glassware in the house through the dishwasher, it certainly would speed up the process. I hate grabbing a lesser-used glass and have it be filmy so every glass, cup, and mug gets washed every 6 months. This year it took three loads! This would have been significantly faster with this dishwasher!

What I ate: November 20, 2010

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout French toast, 3 slices of Vermont Smoke and Cure bacon.

ate.20101120.b.jpgSnack: A pear

Lunch: Spicy vegetarian chili with jalapeño cornbread.

ate.20101120.l.jpgSnack: 0.5 oz. peanuts

Dinner: 3 shiitake mushroom, Napa cabbage and carrot egg rolls, 6 marinated tempeh fried wontons and rice.

ate.20101120.d.jpgAnd 2 1/2 glasses of Crossroad sauvignon blanc, New Zealand.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.


Weight at beginning of the day: 112.6 lbs.
Weight at the beginning of the next day: 112.8 lbs.



What I ate: November 19, 2010

Breakfast: Chorizo, green pepper, onion, jalapeño, and egg breakfast burrito. This is the picture from a couple days ago, but it looked just like this:

ate.20101117.b.jpgSnack: 0.6 oz. peanuts and a banana.

Lunch: Pork with scallion stir fry with rice.

ate.20101119.l.jpgSnack: Two Kashi roasted garlic crackers with Blue Ledge farms pepper chevre.

ate.20101119.s.jpgDinner: Barbecued teriyaki pork, rice, and sautéed zucchini.

ate.20101119.d.jpgAnd 2 1/2 glasses of Crossroad sauvignon blanc, New Zealand.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.


Weight at beginning of the day: 113.2 lbs.
Weight at the beginning of the next day: 112.6 lbs.



What I ate: November 18, 2010

Breakfast: 3 slices of Vermont Smoke and Cure bacon, 1 Pete and Gerry's organic egg, scrambled, and 1 slice of Vermont Bread Company whole wheat toast with Earth Balance spread.

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Snack: 2.6 oz. plain Greek yogurt, 0.2 oz. Vermont maple syrup, and 0.8 oz. homemade granola (1/6 c.).

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Lunch: Tofu, broccoli, and scallion stir-fry with rice.

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Snack: An empire apple. And 0.5 oz. peanuts.

Dinner: Meatloaf, broccoli, rice, and gravy. And several glasses of Finca La Linda malbec.

ate.20101118.d.jpgDessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.


Weight at beginning of the day: 113.0 lbs.
Weight at the beginning of the next day: 113.2 lbs.




What I ate: November 17, 2010

Breakfast: Chorizo, green pepper, onion, jalapeño, and egg breakfast burrito.

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Lunch: Spinach salad with raspberry vinaigrette, maple candied walnuts and goat cheese. There's about 0.5 oz. cheese on the salad. And a whole wheat and oat roll with butter.

ate.20101117.l.jpgSnack: 0.5 oz. peanuts and a banana.

Snack: Rice ball.

Dinner: Szechuan sesame shrimp and rice. And two glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria. Not the best pairing, but it was open.

szechuanshrimp6.jpgDessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar and one glass of Tiasta Malbec, 2008, Argentina.

Running: Walk/run intervals 2.44 miles at 3.2/6.2 MPH for 30 minutes on treadmill.

I also walked to the Hunger Mountain Coop (1.5 miles round-trip) and the Shaws (less than a mile).

Weight at beginning of the day: 113.6 lbs.
Weight at the beginning of the next day: 113.0 lbs.

Szechuan sesame shrimp

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This is a spicy seafood relative of my Szechuan sesame tofu. It was really good but spicy, despite the lack of authentic hot peppers. The only unusual ingredient are the Szechuan peppercorns, which I order from Whole Spice.

Unlike most of my recipes, this is a recipe to serve 4 if served with other food.

1 lb. shrimp, peeled and deveined, uncooked
salt
black pepper
granulated garlic
chili powder
sesame seeds
all-purpose flour
canola oil
toasted sesame oil

Clean the shrimp and season the shrimp with the salt, pepper, granulated garlic and chili powder. I used fairly large white Gulf of California wild shrimp, which are fairly sustainable. Since they were so large I cut each one in half.

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Mix the sesame seeds and flour and dredge the shrimp in the flour.

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Heat a sauté pan over medium-high heat. Add canola and toasted sesame oil to the pan. Add the shrimp and cook through, flipping once. Set aside.

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1/2 yellow onion, thinly sliced
2 scallions - white part
carrot - thinly slice
1 green pepper, thinly sliced
3 hot peppers, I used jalapeños, sliced thinly on the bias, seeds and ribs included
ginger
garlic
2 scallions - green part
hot pepper sesame oil
Szechuan peppercorns (1 tbsp.)

The actual ingredients are pretty flexible. The hot pepper selection in Vermont is a little thin in the winter usually consisting of jalapeños and sometimes habaneros. Fortunately, the Hunger Mountain Coop has really good, hot jalapeños, so I used three of those and it was pretty spicy. The hot pepper sesame oil and the Szechuan peppercorns didn't hurt, either.


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Heat some high-temperature oil, such as peanut oil, in a sauté pan or wok. Add the onion and white parts of the scallions and cook for a few minutes. Add the carrot and cook for a few minutes. Add the green pepper, hot peppers, ginger and garlic and cook for a few minutes. Add the green parts of the scallions, the hot pepper sesame oil, the Szechuan peppercorns and the shrimp and cook for a few minutes.

When fully cooked, transfer the contents of the pan into a bowl.

To the pan add:

8 oz. vegetable broth (or 0.4 oz. veggie stock gold mixed with 8 oz. hot water)
2 tsp. sugar
1 tbsp. cornstarch mixed with a small amount of water

Stir the sauce over medium high heat until thickened. Add the sauce to the bowl and toss to coat.

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What I ate: November 16, 2010

Breakfast: Homemade bagel, toasted, with Earth balance buttery spread. And three slices of Vermont Smoke & Cure bacon.

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Snack: 2.6 oz. plain Greek yogurt, 0.2 oz. Vermont maple syrup, and 1/6 c. homemade granola.

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Lunch: Tofu, broccoli, and scallion stir-fry with rice.

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Snack: 1 part whole wheat and oat dinner roll, freshly baked, with Vermont Butter and Cheese cultured butter. The is possibly the best healthy but light and fluffy dinner roll recipe, ever.

Dinner: Shrimp scampi and a dinner roll. And two glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

ate.20101116.d.jpg Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar and one glass of Tiasta Malbec, 2008, Argentina.

And a banana.

Weight at beginning of the day: 113.8 lbs.
Weight at the beginning of the next day: 113.6 lbs.




What I ate: November 15, 2010

Breakfast: Sausage, egg, and cheese on a whole wheat English muffin.

ate.20101115.b.jpgSnack: Empire apple.

Lunch: Roasted guinea fowl, Napa cabbage, and garlic stir-fry. And rice.

ate.20101115.l.jpgSnacks: A banana, a small rice ball and two Kashi roasted garlic and herb crackers with Blue Ledge farms pepper chevre cheese (about 0.5 oz.).

ate.20101115.s2.jpgDinner: 2 steak tacos (2.5 oz. beef) with salsa fresca and shredded Napa cabbage on steamed corn tortillas and 1.0 oz. tortilla chips.

ate.20101115.d.jpgAnd two glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar and one glass of Tiasta Malbec, 2008, Argentina.

Snack: Smoked squid and a small rice ball.

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Weight at beginning of the day: 113.2 lbs.
Weight at the beginning of the next day: 113.8 lbs.

I'm still trying to figure out how much food to add to keep my weight right around here. Apparently, a little less; I probably should have skipped the evening squid and rice ball!



Diet tip: let your dog lick your plate

It's funny; I actually do this but I never thought of it as a diet tip until I saw it as a comment on a New York Times blog post.

"I have my dog lick my plate when I'm done eating, which really helps me stop and think about how badly I want seconds (which would require me to get up and get another plate). Just be careful- one time I let my dog lick my ice cream bowl then went and got seconds, only realizing after that I forgot to get a new bowl!"
-- Rebecca




What I ate: November 14, 2010

Breakfast: Chorizo, green pepper, onion, jalapeño, and egg breakfast burrito. The picture was from a few days ago, but it looked like this:

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Snack: 0.5 oz. peanuts and a banana

Lunch: Mom's mackerel and rice. I was still in the middle of construction so I didn't want to take time to cook something so I just got this out of the freezer and microwaved it. And yes, despite my own near constant cooking, Mom still sends food home with me when I visit...

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Snack: 3.5 oz. raw carrots, celery, and broccoli with 1 oz. Cabot garden veggie sour-cream dip. The dip is only 50 calories per serving, and that's one serving (28 grams = 1 oz.).

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Dinner: Tangletown farm T-bone steak, baked potato and broccoli. Vermont Butter and Cheese cultured butter on the baked potato. And the baked potato was rubbed with olive oil and kosher salt before cooking.

ate.20101114.d.jpgAnd 2 glasses of Per Linda montepulciano d'Aburzzi red wine.

And 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.

Snack: 1.2 oz. popcorn, air popped, with 1/2 tbsp. butter. And 0.7 oz. potato chips.

Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 113.2 lbs.




What I ate: November 13, 2010

Breakfast: 1 1/2 slices of Vermont Bread Company French toast, 3 slices of Vermont Smoke and Cure bacon, and 0.5 oz. Vermont maple syrup.

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Snack: An empire apple.

Lunch: 1 slice of Positive Pie 2 "carcass" pizza (pepperoni, sausage, meatball, and mushroom). Today I was working on a construction project building a new staircase to my attic, so I didn't feel like taking time out for cooking lunch.

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Dinner: Thai-style pork with green pepper, onion and rice. 1 glass of Switchback beer.

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Dessert: 1 glass of Per Linda Montepulciano d'Abruzzi red wine and 1 square of Lake Champlain dark chocolate raspberry truffle.


Running: Saturday is not normally a running day, but I was in a running mood so I did 30 minutes on the treadmill of walk/run intervals at 3.4/6.4 MPH. This is a bump of 0.2 MPH for each, and pushed my distance up to 2.45 miles. I'm still short of the distance I run outside, so I still have a speed bump or two to go.

Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 111.8 lbs.


What I ate: November 12, 2010

Breakfast: Chorizo, green pepper, onion, jalapeño, and egg breakfast burrito.

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Snack: 2.6 oz. plain Greek yogurt with 1 tsp. maple syrup and 1/6 cup of homemade granola.

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Lunch: Spinach salad with raspberry vinaigrette, maple candied walnuts and goat cheese. There's about 0.5 oz. cheese on the salad.

spinachsalad.jpgSnack: 0.5 oz. roasted peanuts and an organic banana.

Snack: Blue Ledge farms pepper chevre on 2 Kashi roasted garlic and herb crackers. That's about 0.5 oz. of cheese.

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Dinner: Fish and chips, fried zucchini and garlic aioli. And a glass of Switchback beer.

fishandchips1.jpgDessert: A square of Lake Champlain chocolate raspberry dark truffle and a glass of Alamos malbec.

Snacks: A rice ball. Later, a small plate of smoked squid.

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Running: Walk/Run intervals 2.34 miles at 3.2/6.2 MPH for 30 minutes on treadmill.

Weight at beginning of the day: 113.0 lbs.
Weight at the beginning of the next day: 112.8 lbs.

The interesting thing about this is that I ate an unusually large variety of food. I could have used a few more vegetables, but I ate quite a variety of whole grains (in the granola and crackers), nuts (granola, walnuts, peanuts), fruits (banana, dried fruit in granola), vegetables (peppers, onions in the burrito, spinach in the salad, zucchini with the fish), starches (flour tortilla, potato, rice), dairy (yogurt, cheese), egg, seafood (cod, squid), and meat (chorizo pork sausage).




Fish and chips, fried zucchini and garlic aioli

fishandchips1.jpgThis is a delicious meal. It's not particularly healthy and is ridiculously pan-intensive, which, fortunately, is what keeps me from making it very often!

I prepared a recipe of lemon and garlic aioli as my dipping sauce. Basically homemade mayonnaise, it consists of a mix of olive and canola oil, an egg, garlic, and lemon juice.

I prepared a recipe of beer batter from this recipe.

Make a recipe of steak fries. This has to be done first because the potatoes are first blanched in 270°F oil before doing the final cooking at 360°F.

For the fried zucchini, cut into pieces and season with salt, pepper, and garlic powder. Dredge in flour, then the beer batter and deep fry for a few minutes.

For the fish, I used Alaskan cod. While Atlantic cod is "closer" it has been over-fished for decades. It also tends to be fished by bottom trawling which results in significant by-catch and damage to bottom habitats.

Cut the fish to reasonably sized pieces. This is about a pound of fish:

fishandchips2.jpgSeason with salt, pepper, and garlic powder. Dredge in flour then in the beer batter and deep fry for about 4 minutes for thin pieces, and longer for thick pieces.

And this is why I don't make this very often:

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I've been trying to eat more raw vegetables so I thought I'd make myself a spinach salad for lunch today.

The raspberry vinaigrette is raspberry vinegar, olive oil, a little Dijon mustard, salt, and pepper.

The maple candied walnut recipe is here.

The goat cheese is just a little Vermont Butter and Cheese goat cheese.


Maple candied walnuts for salad

candiedwalnuts1.jpgThese sweet and spicy walnuts are great on a spinach salad! This is a small recipe - it could easily be doubled.

2.4 oz. walnuts
0.8 oz. maple syrup (a little less than 2 tbsp.)
pinch salt
ground pepper
pinch cayenne pepper

Preheat oven to 325°F

Coat walnuts with syrup and spices in a small bowl.

Transfer to a sheet pan with a silpat.

candiedwalnuts2.jpgTry to get as much syrup as possible to stick the the walnuts, but discard any remainder. Dumping it over them on the silpat isn't very effective, and mostly just makes a mess.

Bake at 325°F for about 15 minutes until golden colored, candied and bubbling

Based loosely on this recipe.



What I ate: November 11, 2010

Breakfast: Sausage, egg, and cheese on a whole wheat English muffin.

ate.20101111.b.jpgSnack: Empire apple.

Lunch: 2.0 oz. beef with broccoli and scallions, rice.

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Snack: 0.5 oz. roasted peanuts and an organic, fair trade banana.

Dinner: Super spicy Thai-style pork with peppers, onion, garlic, cilantro, and chili sauce. And rice. And a glass of Switchback beer, my best guess of what would put out the fire in my mouth!

thaipork1.jpgAnd a glass of Origins Riesling.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate.

And 0.7 oz. Madhouse munchies sour cream and onion potato chips.

Weight at beginning of the day: 112.2 lbs.
Weight at the beginning of the next day: 113.0 lbs.



Breakfast sausage patties

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I was just about out of Tangletown Farm sausage for my sausage, egg, and cheese breakfast sandwiches.

I had a couple packages of their ground pork, however, so I decided to make my own breakfast sausage:

1.0 lbs. ground pork. I try to get 90/10, 10 % fat.

3/4 tsp. whole black peppercorns
1 tsp. sage
1 tsp. thyme
1/4 tsp. rosemary
1/2 tsp. red pepper flakes

1/4 tsp. nutmeg
1/2 tsp. cayenne pepper
1/2 tbsp. brown sugar
1 tsp. salt

Combine the first group of spices in a spice grinder and grind. Add the remaining powdered spices in the second group. I use whole sage; if using rubbed sage you can add it with the second group, instead.

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Put the pork in a bowl, add salt, the spices, and brown sugar. Portion into 2.0 oz. portions and flatten into a 3 1/2" cutter.

Cook on a 375°F grilled, 6 minutes per side.

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The spices are a slightly spicier (and scaled) version of Alton Brown's recipe. I like it - the sage and thyme (I think) give it as "this is breakfast sausage" taste but the extra cayenne and red pepper give it a bite. But it's definitely not, "There's hot Italian sausage on my breakfast sandwich."

I think this might be a winner, possibly with a little more tweaking.


Update July 23, 2015: Minor edits.

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This started out pretty much the same as my regular recipe for Thai-style pork with green peppers, onions, garlic, cilantro, and chili sauce.

I had a couple soon-to-be-expiring serrano peppers. I thinly sliced them on the bias, seeds, ribs, and all and threw them in.

Now when you start coughing and your nose starts running while you're cooking, there's a pretty good chance you made something unusually spicy.

Serrano peppers range from 8,000 to 22,000 Scoville units, compared to 2,500 to 8,000 for a jalapeño. But a bird's eye (Thai chili pepper) is 50,000 to 225,000, so how bad could a couple serranos be?

Answer: hot. Not quite to uncontrollably sweating, but my mouth was on fire and my nose was running! And perhaps putting two in one serving might be the source of the problem.

What I ate: November 10, 2010

Breakfast: 2 pancakes (previously frozen), 3 slices of Vermont Smoke and Cure bacon, and 0.5 oz. Vermont maple syrup.

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Snack: Empire apple.

Lunch: 1 medium zucchini and 1 slice of bacon in a stir-fry, and rice.

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Snack: Some raw carrots, broccoli, and celery with Cabot garden veggie dip. I'll measure and take a picture next time.

Dinner: Mussels fra diavolo, 1 slice of Red Hen Bakery ciabatta bread, and 2 glasses of Origin Riesling.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Snack: 1.2 oz. air popped popcorn with 1/2 tbsp. butter.

Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 112.2 lbs.



What I ate: November 9, 2010

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Breakfast: Chorizo, green pepper, jalapeño, and egg breakfast burrito. 426 calories.

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Snack: D'Anjou pear. Not quite ripe.

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Lunch: Turkey and Napa cabbage stir-fry with rice.

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Snack: 0.5 oz. peanuts and a banana.

Dinner: Lime, garlic, and chili pepper marinated grilled shrimp taco with salsa fresca and shredded Napa cabbage.

ate.20101109.d.jpgAnd 2 glasses of Starborough sauvignon blanc, New Zealand, 2009.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories.

Snack: 0.7 oz. Madhouse Munchies sour cream and onion potato chips (made in Vermont).

Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 111.8 lbs.



What I ate: November 8, 2010

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Breakfast: Homemade bagel, 0.7 oz. cream cheese, 2.0 oz. wild smoked salmon, tomato, and red onion. 420 calories.

ate.20101108.b.jpgSnack: An empire apple.

ate.20101108.s1.jpgLunch: 2.5 oz. beef with scallions and bean sprouts with rice. I had bean sprouts left over from making shrimp pad Thai and this was a tasty way to use a bunch of them up.

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Snack: 0.5 oz. peanuts. And an organic, fair-trade banana.

Dinner: Meatloaf, gravy, rice, and green beans. It's cold, with a mixture of snow, sleet, and rain here today. Meatloaf seemed appropriate. I basically remade my regular recipe.

ate.20101108.d.jpgAnd 2 glasses of Alamos malbec.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories.

Snack: 1.2 oz. popcorn, 1/2 tbsp. butter, and salt.
 
Also one chocolate chip cookie.

Running: Walk/Run intervals 2.34 miles at 3.2/6.2 MPH for 30 minutes on treadmill.

Weight at beginning of the day: 112.6 lbs.
Weight at the beginning of the next day: 112.8 lbs.

I'm kind of surprised it didn't increase more with the big plate of meatloaf and the snacks!




What I ate: November 7, 2010

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Breakfast: 1 1/2 slices of Vermont Bread Company French toast, 3 slices of Vermont Smoke and Cure bacon, and 0.5 oz. Vermont maple syrup.

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Snack: 2.6 oz. plain Greek yogurt with 1 tsp. maple syrup and 1/6 cup homemade granola.

ate.20101107.s1.jpgLunch: Tofu, broccoli, and scallion stir-fry with rice. Yes, this is what I had yesterday, as well. But it's really good. I think this is why I stopped making it for years... I think I made it so much I got sick of it!

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Snack: 0.5 oz. peanuts. And an organic, fair-trade banana.

Dinner: Shrimp pad Thai and a glass of Starborough sauvignon blanc, New Zealand, 2009.

padthai1.jpgDessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories. Also a glass of Liberty School cabernet sauvignon.


Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 112.6 lbs.

The weight gain is not surprising since that was a giant serving of pad Thai!


Shrimp pad Thai

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padthai1.jpg
I'm not sure how authentic it is, but it's tasty! It's a modified version of the recipe on the back of a box of Annie Chung's Pad Thai noodles. I scaled it to make a serving for 1, adjusting some of the quantities a bit.

Sauce

1 tbsp. lime juice (juice of half a lime)
1/2 tbsp. fish sauce
1/2 tbsp. sugar [9/25/2014: previously 1 tbsp.]
1 tbsp. chili garlic sauce

Combine the ingredients for the sauce in a small bowl and set aside. I used Lee Kum Kee chili garlic sauce, and 1 tbsp. will make the pad Thai a little spicy.

This thing is great for juicing fresh lemons and limes. It has two different sized compartments for it, but in one handy tool. It's amazing how much juice you can get out compared to just trying to squeeze it with your hand!

padthai3.jpg It's a good idea to include the fish sauce because it adds a nice flavor, but it could be omitted.

The completed sauce:

padthai4.jpg

Pad Thai

1.4 oz. rice noodles (originally 2.0 oz, but that was a little too much)

toasted sesame oil
1 clove garlic, minced
1 shallot, thinly sliced
4.0 oz. shrimp, peeled and deveined, then chopped into half inch pieces
1/2 egg, lightly beaten (originally 1 egg, but that was a little too much)
1.6 oz. fresh bean sprouts (a little more than a half cup)
1 or 2 scallions, finely chopped, white and green parts separated
hot pepper sesame oil
1 tbsp. fresh cilantro, finely chopped (can substitute basil, or just add more scallion)
1 tbsp. roasted peanuts, chopped
soy sauce

I use large (U 20) shrimp, here they are cleaned and ready to be cut into 1/2" pieces:

padthai2.jpgThe rest of the mise en place:

padthai6.jpg
Cook the rice noodles according to package directions.

Heat a sauté pan over medium heat. Add the toasted sesame oil (or other oil).

Cook the garlic, shallots, and white part of the scallions for a few minutes. If you don't have shallots you could substitute yellow or red onion.

Add the shrimp and cook for a few more minutes.

Push the contents of the pan to the side and add add the beaten egg and scramble. When the egg is almost cooked, add the bean sprouts then stir all of the ingredients together. Cook for a few minutes.

Add the green parts of the scallions.

Add a few dashes of hot pepper sesame oil. Remove from the heat.

Add the noodles, cilantro, and peanuts and stir to combine.

Serve.

I served it with a glass of Starborough sauvignon blanc, New Zeland, 2009.

This dish is pescatarian.

It can be made gluten-free by using gluten-free soy sauce, or omitting it and adding a little salt.

It could be made vegetarian by using "vegetarian fish sauce" (it does exist) and substituting something like tofu for the shrimp.

It could be made vegan by using the vegetarian fish sauce, tofu, and leaving out the egg. But the dish is starting to veer pretty far from traditional Pad Thai by this point. But it probably would still be pretty good.

It's also good with pork instead of shrimp:

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And here it is with the slightly smaller serving size:

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Updated September 25, 2014: Small edits, as noted.

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What I ate: November 6, 2010

Breakfast: Chorizo, green pepper, jalapeño, and egg breakfast burrito. 426 calories.

ate.20101106.b.jpgSnack: Banana. 105 calories.

Lunch: Tofu, broccoli, and scallion stir-fry with rice.

tofubroccoliscallion1.jpg Snack: 2.6 oz. plain Greek yogurt with 1 tsp. maple syrup and 1/6 cup homemade granola.

Dinner: 4.1 oz. roast beef, rice, gravy, and broccoli.

roastbeef1.jpgAnd 2 glasses of Liberty School cabernet sauvignon, Paso Robles, California, 2007.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories.

Snack: 1 empire apple. And 1.4 oz. popcorn, air popped, with 1/2 tbsp. butter.


Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 112.0 lbs.


Roast beef, gravy, rice and broccoli

roastbeef1.jpgMom's famous roast beef and gravy is made from an eye of round beef roast. I happened to have eye of round steaks from my Meat CSA. They're much thinner than a roast, but worked just fine using the sous vide.

Season the beef with salt, pepper, and granulated garlic on both sides.

roastbeef2.jpg
Heat a sauté pan. Lightly oil, then sear the steak on both sides. Rapidly chill, vacuum seal, then sous vide for 1 hour at 133°F. Remove from the sous vide and let sit, in the bag, for at least 15 minutes so the juices can re-absorb.

Mix 0.5 oz. of More than Gourmet demi glace gold (beef stock concentrate) with 8 oz. of hot water. Once fully dissolved, add to the pan used to sear the meat. Bring the pan to a boil.

Mix about 1/4 cup of all-purpose flour with 8 oz. of cold water and thoroughly mix. Add the flour-water slurry to the hot pan of stock. Stir constantly for 5 minutes over medium heat. Add more water if the gravy gets too thick. Season with freshly ground pepper and soy sauce.

Perfectly medium rare beef from the sous vide:

roastbeef3.jpgOne serving of very thinly sliced beef (4.1 oz.):

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Served with Liberty School cabernet sauvignon, Paso Robles, California, 2007.

Tofu, broccoli, and scallions

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I used to make this dish all the time, and for some reason I stopped. I'm not sure why, because it's very tasty, healthy, and quick to make.

For a serving for one I used half of a cake of extra firm tofu. Slice into bite-sized pieces.

To store the other half, put it in a container of water, covered, in the refrigerator. If you change the water every few days it will last a week.

Slice 5 scallions into 1" pieces, separating the green and white parts. Also cut broccoli into small pieces.

Heat canola or peanut oil in a non-stick sauté pan over medium high heat.

Add the white part of the scallion and cook for a minute.

Add the tofu and cook for a few minutes. Add the broccoli.

Season the tofu with lots of freshly ground pepper and garlic powder.

When browned, flip each piece of tofu over. Season the other side with more black pepper and garlic powder. Add the green parts of the scallions.

tofubroccoliscallion2.jpg
When the tofu is browned on the other side, lower the heat, add some stir fry sauce (I used Lee Kum Kee vegetarian stir fry sauce, shiitake mushroom flavor) and some soy sauce.

Serve with rice.

Depending on the stir-fry sauce, this should be vegetarian and vegan.

What I ate: November 5, 2010

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Breakfast: 2 pancakes, 3 slices of Vermont Smoke and Cure bacon, and 0.5 oz. Vermont maple syrup. The pancakes I previously made, froze, and vacuum sealed. Lightly grease a sheet pan with a little spray oil and heat the pancakes and pre-cooked frozen bacon for 8 to 10 minutes in a 350°F oven.
 
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Lunch: Turkey and cabbage stir-fry with rice.

ate.20101105.l.jpgSnack: 0.5 oz. peanuts (108 calories) and a banana (105 calories). 213 calories.

Dinner: Two roasted pork tacos with salsa fresca and shredded Napa cabbage on steamed corn tortillas. With 0.7 oz. tortilla chips and more salsa fresca. A little more than 450 calories.

ate.20101105.d.jpgAnd 2 glasses of Starborough sauvignon blanc, New Zealand, 2009. And a glass of Cupcake malbec.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories.

Snack: 0.7 oz. Kettle spicy Thai potato chips

Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 111.8 lbs.

I'm really not trying to lose more weight, but I haven't quite figured out how much food to eat to maintain my weight. Apparently, more than today but less than the day I had pizza.

What I ate: November 4, 2010

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Breakfast: Homemade bagel, 0.7 oz. cream cheese, 2.0 oz. lox, tomato, and red onion. 420 calories.

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Lunch: Spinach, hana katsuo, sardines, and rice with furikake. 221 calories. Not today's picture but it looked like this:

ate.20101027.l.jpgSnack: 0.5 oz. peanuts (108 calories) and a banana (105 calories). 213 calories.

Dinner: Tangletown farm porterhouse steak, rice, and spicy green beans. I previously grilled the steak, only searing the outside, chilled, vacuum sealed, and froze it. Reheating it in the sous vide finishes off the cooking and allows it to come out perfectly medium rare in about an hour, directly from the freezer!

ate.20101104.d.jpgAnd 2 glasses of Cupcake Malbec.

Snack: 1.2 oz. popcorn, 1/2 tbsp. butter, and salt.

Weight at beginning of the day: 113.0 lbs.
Weight at the beginning of the next day: 112.4 lbs.

This is a graph of my weight 9/7/2010 - 11/4/2010. It does go up and down a lot from day to day!

weightgraph.jpg



What I ate: November 3, 2010

Breakfast: Chorizo, green pepper, onion, jalapeño, and egg breakfast burrito. 423 calories. This is an older picture, but it looked just like this:

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Snack: An empire apple. 74 calories. This is yesterday's apple, but it looked just like this:

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Lunch: 1 small zucchini stir-fry with 1 slice of Vermont Smoke and Cure bacon, and rice.

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Snack: A banana. And 0.5 oz. peanuts. I'm trying to add more raw fruit and vegetables into my diet.

Dinner: Fried chicken, French fries, and jalapeño poppers. I ate a few more French fries and part of a chicken thigh in addition to that's on the plate here.

chickenpopperfries1.jpg

The poppers were so insanely spicy I drank 1 1/2 small (12 oz.) glasses of Switchback beer.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories.

Also, 2 glasses of Cannonball Cabernet Sauvignon.

And a small rice ball.

Run/Walk: 2.21 miles in 30 minutes on treadmill (3 MPH walking, 6 MPH running).

Weight at beginning of the day: 114.0 lbs.
Weight at the beginning of the next day:  113.0 lbs.

I really can't explain that, but I won't complain!


Fresh green beans

One of the things I like to do when I get fresh green beans is to immediately snap off the ends, wash, blanch, and chill them. I vacuum seal them, but that's not strictly necessary.

The reason is that one of my favorite dishes, spicy green beans, really requires that the beans be blanched first. But it's enough effort to clean and blanch them that I'd let the beans sit in the refrigerator until I ended up composting them.

On the other hand, if I prepare them far enough that all I have to do is toss them in a pan of hot sesame oil and add hot pepper sesame oil and chili sauce, that I can do no problem. And also, after expending the effort to prep the beans I have much more of an incentive to not just throw them out!

greenbeans.jpg

Fried chicken, French fries, and jalapeño poppers

chickenpopperfries1.jpgThis is a very delicious meal that's not particularly healthy. But it fits with my "you can have French fries anytime you want as long as you hand cut them, fry them, and clean the deep fryer each time you make them" rule.

Fried chicken

The fried chicken I had made earlier, vacuum sealed, and frozen. To reheat, take the frozen package and drop it into the sous vide at 160°F for an hour. To crisp it back up again, deep fry it again for a minute.

French fries

The French fries are hand cut then soaked for 15 minutes or so in cold water. I happened to have an abundance of red potatoes so I used one of those. Dry thoroughly. Deep fry for 4 minutes at 270°F then drain. Then deep fry for 3 minutes at 365°F. Drain, then season with salt, pepper, garlic powder, and cayenne pepper.

Poppers

Stem then halve the jalapeños. Remove the seeds and some of the rib. These are particularly hot jalapeños so I only minced about half of the seeds and ribs to put back in (that's the hot part). And they were still supper spicy!

Mince the shallots and garlic and combine with some of the minced seeds and ribs.

poppers1.jpgAdd 1.1 oz. cream cheese, salt, and pepper and stuff back into the halved jalapeños. 

poppers2.jpg
Beat an egg, thinning with a little water or milk. Dip the stuffed jalapeños in the egg, then into seasoned breadcrumbs. Fresh breadcrumbs are best, but I used a prepared Italian seasoned breadcrumb for this batch.

These were tiny jalapeños but I was also serving them with French fries and fried chicken, so my serving size was six halves per person though they were so spicy I only ate three!

Cook in the deep fryer for a couple minutes at 360°F until browned.

This is a similar but slightly more traditional recipe than this one.

And here's the cooking schedule:

2:10 PM Pre-heat sous vide to 160°F
3:10 PM Frozen chicken into sous vide
3:55 PM Prepare potatoes and soak
4:00 PM Preheat deep fryer to 270°F
Prepare jalapeños
4:08 PM Blanch potatoes for fries 4 minutes at 270°F
4:10 PM Chicken out of sous vide, let dry a bit.
4:14 PM Raise fryer temperature to 360°F
4:20 PM Food into fryer
4:30 PM Dinner




What I ate: November 2, 2010

Breakfast: 5.3 oz. Greek yogurt, 1/2 oz. maple syrup, 1/3 c. homemade granola. And 3 slices of Vermont Smoke and Cure bacon. 476 calories.

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Snack: An empire apple. 74 calories.

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Lunch: Twice-cooked pork with scallions and rice. 407 calories.

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Snack: Two Late July crackers with Mt. Mansfield gondolier cheese. About 75 calories. Not today's picture, but it looked like this:

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Dinner: Tom Collichio's braised short ribs and 4.0 oz. garlic mashed potatoes. The short ribs were previously vaccum sealed and frozen and reheated for 45 minutes at 140°F in the sous vide. The mashed potatoes were also previously made, vacuum sealed, and frozen. I reheated the vacuum sealed package in simmering water for 20 minutes, which is really the only way to successfully reheat frozen mashed potatoes.

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And two glasses of Cannonball Cabernet Sauvignon, California, 2007.

Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar. 60 calories.

Run/Walk: 2.24 miles in 30 minutes on treadmill (3 MPH walking, 6 MPH running). I should have done this on Monday but was feeling lazy on Monday (also last Friday).

Weight at beginning of the day: 114.6 lbs.
Weight at the beginning of the next day: 114.0 lbs.

That's better!

What I ate: November 1, 2010

Breakfast: Homemade bagel, 0.7 oz. cream cheese, 2.0 oz. lox, tomato, and red onion. This is really so much food, I think I might make half this amount next time!

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Snack: 0.4 oz. peanuts. 86 calories.

Lunch: Spinach, hana katsuo, sardines, and rice with furikake. 221 calories. Not today's picture but it looked like this:

ate.20101027.l.jpg
Snack: Two Late July crackers with Mt. Mansfield gondolier cheese. About 75 calories. Not today's picture, but it looked like this:

ate.20101029.s.jpgSnack: 0.4 oz. peanuts. 86 calories.

Dinner: Positive Pie "Carcass" pizza: sausage, meatball, and pepperoni. I like pizza but I rarely have it. This pizza is so good I'm pretty sure I can't duplicate it at home.

ate.20101101.d.jpgSnack: 1.4 oz. popcorn with 1/2 tbsp. butter and salt. 171 calories.

Weight at beginning of the day: 113.6 lbs.
Weight at the beginning of the next day: 114.6 lbs.

Apparently I should not have had the pizza! Or all the snacks.

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