January 2011 Archives

What I ate: January 31, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Pork Pad Thai. The recipe is for shrimp, but just substitute 3.0 oz. of roasted pork for the shrimp.

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

And 2 glasses of Schmitt Söhne Riesling.

And 1.4 oz. potato chips.

Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 111.2 lbs.


What I ate: January 30, 2011

Breakfast: Homemade whole grain bagel half with 0.5 oz. Organic Valley cream cheese and half with Vermont Butter and Cheese cultured butter. And 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Half of a really big and tasty turkey club sandwich with bacon at Bolton Valley skiing. And French fries. And Switchback beer.

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. 2 glasses of Seaglass sauvignon blanc.

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


Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 110.2 lbs.


What I ate: January 29, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

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Snack: 0.6 oz. peanuts

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Crumb pork chops with rice and sautéed cabbage. The pork chops are very 1970s and involve mayo, crushed Ritz crackers and butter - a dish from my childhood.

ate.2011.01.29.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Sea Glass sauvignon blanc, New Zealand.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day:110.0 lbs.

Crumb pork chop

This is comfort food dish from when I was growing up. I can't quite figure out its origin because it's not quite Japanese deep fried panko breaded pork (tonkatsu) and not exactly an American pork chop either. It definitely has a 1970s vibe to it. I mean it has crushed Ritz crackers, mayonnaise and butter in it!

Start with one package of thin-sliced bone-in pork chops. Trim away the fat. These were unusually large pork chops; it actually work a little better with smaller ones. And the thinner the better.

crumbpork1.jpgCrush 3.0 oz. of Ritz-type crackers. I used Late July organic crackers. Crush them with a mallet or rolling pin. They should be somewhat coarse - don't grind them in the food processor. It works well do to this in a zip-lock bag, which also comes handy when breading the pork chops.

Season the pork chops with salt, pepper and garlic powder.

Lightly coat the pork chops with mayonnaise. This takes the place of using flour and egg in traditional breading, and actually works pretty well because the crumbs like to stick to it. Just be careful to not cross-contaminate your jar of mayo in this step. I use a tablespoon to scoop out of the jar and fling it at the pork chops, being careful not to touch anything. Then spread it with my hands.

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Bread the pork chops in the cracker crumbs.

Cook the pork chops until lightly browned. This can be done in a sauté pan, though it's hard to fit many in a normal-sized pan. A griddle works great. For the full effect, it works best to use butter. I used clarified butter because it's less likely to burn, but Mom uses regular butter.

I used my Cuisinart 3-in-one griddle which worked, except I found that it really doesn't hold temperature well at all. It took about 7 minutes per side, because setting the griddle to 375°F doesn't actually produce anywhere near that temperature. At times, parts of the griddle were as low as 280°F, which is rather disappointing because it's otherwise really neat that it's a griddle, indoor grill, and panini press all-in-one.

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Served with rice and sautéed cabbage.

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The pork chops can be vacuum sealed and frozen. The best way to reheat them is to defrost them and then heat them on a lightly oiled sheet pan in a 350°F oven for 12 to 15 minutes. The microwave does not work well. But really they're best fresh.

And the reason why smaller is better is that growing up they were a food you eat with your hands, holding on to the bone. And dipping in soy sauce. It wasn't until college that I realize that most people don't eat pork chops with their hands!

Update 3/22/2012
: I've decided that these just really aren't as good frozen because the breading gets mushy. Fortunately it really takes no time to cook one really thin pork chop in a sauté pan.

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What I ate: January 28, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo multi-grain organic tortilla (100 % whole grains). Reheat of the filling from earlier (microwave, 45 seconds) with a freshly heated tortilla (microwave, 35 seconds in a damp towel). Quick, easy and delicious!

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Lunch: Two thirds of a cheeseburger and Madhouse Munchies potato chips at Mad River Glen. And 2 Single Chair Ales.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With 2 glasses of Ruvei Barbera d'Alba, 2007.

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

1.4 oz. potato chips.

Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 111.0 lbs.

What I ate: January 27, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Sautéed spinach with hana katso, sardines and rice. I made this all the time over the summer, though this time I ate the entire tin of sardines instead of half. And it's crazy that that's the same amount of raw spinach as was in yesterday's spinach salad

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Spaghetti with Italian sausage. 2.0 oz. Barilla spaghetti, 4.7 oz. Bove's basil marinara (local, though from a jar), 1 Vermont Smoke and Cure hot Italian sausage, 1 slice of Red Hen Bakery ciabatta. I didn't use all of that olive oil - my hand slipped when pouring it!

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And 2 glasses of Ruvei Barbera d'Alba, 2007. Very delicious if you like very dry with tannins.

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

Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day: 110.4 lbs.









What I ate: January 26, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.


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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: 3.0 oz. Tangletown Farm roasted chicken soft taco with guacamole and lettuce on a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). And 1.0 oz. tortilla chips and more guacamole on the side.

ate.2011.01.26.d.jpgI should have warmed the leftover guacamole to room temperature because it was a little gelatinous, but it was still nice and green thanks to the vacuum sealer. I made it on Sunday.

With 2 glasses of Snoqualmie chardonnay, Washington, 2008. Not the best paring, but it was open in my refrigerator.

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

And 0.7 oz. potato chips. I threw out the last little bit of dip earlier in the day today, which was a wise decision!

Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 109.6 lbs.





What I ate: January 25, 2011

Breakfast: Homemade whole grain bagel with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Fried chicken, French fries and cole slaw at Bolton skiing. And 2 Switchback beers.


Dinner: Mom's shiskabobs (previously frozen, reheated in the sous vide), rice with furikake and sautéed spinach (with hana katso and soy sauce).

ate.2011.01.25.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Tiasta malbec.

1.4 oz. Wavy Lays potato chips and 1.5 oz. Cabot French onion dip. Both close to gone, and none to soon!

0.6 oz. peanuts

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 112.8 lbs.






What I ate: January 24, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon. I forgot to take a picture of it, but it looked like this.

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Lunch: Twice-cooked pork with scallions and rice.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Salmon, grilled, cooked sous vide, frozen, then cooked sous vide again, and still excellent! With sautéed spinach (with hana katsuo and soy sauce) and rice (with furikake).

ate.2011.01.24.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

And 1.3 oz. Wavy Lays potato chips and 1.5 oz. Cabot French onion dip. Very tasty but I'll be happy when it's gone. Too much temptation!

Weight at beginning of the day: 111.6 lbs.
Weight at the beginning of the next day: 111.4 lbs.



What I cooked: January 23, 2011

Since it was kind of ridiculously cold yesterday, it seemed appropriate to make a batch of granola.

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And a loaf of 9-grain bread, now 100 % whole grain.

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What I ate: January 23, 2011

Breakfast: Pancakes and 3 slices of Vermont Smoke and Cure bacon. A fresh batch of pancakes (from scratch) today; I ate two and froze three servings of 2 pancakes each. With 0.5 oz. Vermont maple syrup.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

ate.2011.01.23.l.jpgBig plate of nachos with taco seasoned Tangletown Farm ground beef, black beans, Cabot cheddar cheese, tomato, onion and jalapeños. And homemade spicy guacamole. And a Switchback beer.

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

2 glasses of Liberty School cabernet sauvignon.

1.4 oz. Wavy Lays potato chips and 1.7 oz. Cabot French onion dip.

2 chocolate chip cookies.


Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 111.6 lbs.






What I ate: January 22, 2011

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

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One of the nice things about pre-cooking and freezing bacon is that the fat is rendered out in the first cooking, so you can reheat the bacon and cook the French toast in the same pan.

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: 6.0 oz. Tangletown Farm sirloin tip steak seared on the grill, frozen, then cooked sous vide with an olive oil and salt rubbed baked potato and sauteéd spinach.

ate.2011.01.22.d.jpgAnd 2 glasses of Liberty School cabernet sauvignon.

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

And 1.0 oz. (1/8 cup) popcorn, air popped, with 1 tbsp. butter. And salt.

And 1.2 oz. Wavy Lays potato chips and 1.2 oz. Cabot French onion dip.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 112.0 lbs.


What I ate: January 21, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Chicken and snow pea stir-fry with rice.

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Snack: 0.7 oz. Wavy Lays potato chips and 0.9 oz. Cabot French onion dip.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With 2 glasses of Snoqualmie chardonnay, Washington, 2008.

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

Snack: 0.7 oz. Wavy Lays potato chips and 0.9 oz. Cabot French onion dip. Did I mention that I have a weakness for potato chips and dip? This is why I don't get them very often because they are evil! Actually, I ate that amount twice. I'm pretty sure that knowing the low temperature will be below -15°F for the next three days is a trigger for the brain to crave fat and carbs to build a protective layer of insulation!

Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 111.0 lbs.

I checked twice, and I still don't how that happened with the 3 bowls of potato chips and dip.







Chicken and snow peas


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This is quick, easy, and delicious stir-fry.

peanut, canola or other high-temperature oil

5.0 oz. snow peas, strung. Stringed? Remove the ends and the tough string that runs along one side of the snow pea.

1 clove garlic, minced
3.2 oz. roasted chicken

2 oz. water
1 tbsp. oyster sauce
1 tbsp. sake, rice wine or sherry
1 tbsp. soy sauce
1/4 tsp. sugar
1/2 tsp. cornstarch

Heat a sauté pan over medium-high heat. Add peanut, canola or other high-temperature oil.

Add the snow peas and cook for a few minutes.

Add the garlic and cooked chicken and cook for a few more minutes.

Stir the sauce ingredients together and add to the pan. Cook until the sauce thickens.

Serve with rice.



What I ate: January 20, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. Normally I take the muffin out the night before to defrost but I forgot last night so I used the microwave. The bacon is pre-cooked, and just takes a few minutes in a sauté pan to reheat perfectly.

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Lunch: Organic spinach salad with homemade sherry vinaigrette and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There should be goat cheese on it, but apparently I forgot to buy it.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: 5.0 oz. roast beef with 6.0 oz. gravy, rice and broccoli. The roast beef and gravy were previously frozen; I reheated the pre-sliced roast beef in the sous vide at 134°F for 40 minutes. I reheated the gravy on the stove in a saucepan, which is the only acceptable way to reheat frozen gravy. The rice was refrigerated; I put a serving on a plate, added a few drops of water, covered with plastic wrap and microwaved for 45 seconds. The broccoli was fresh; I cut it into small pieces, added a tablespoon of water, covered with plastic wrap and microwaved for 1:20.

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

And 2 glasses of Finca la Linda malbec.

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




What I cooked: January 20, 2011

Today I was in a cooking frenzy preparing for the onslaught of cold weather this weekend. No, seriously, cold even for Vermont:

Screen shot 2011-01-20 at 6.22.50 PM.jpgI had to celebrate the last "warm" (25°F) and sunny day by grilling! I grilled off a steak, chicken and burgers.

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The steak was a Tangletown Farm sirloin tip steak that I seasoned, lightly seared (1.5 minutes per side), divided, vacuum sealed and froze. When I decide to have steak for dinner I'll just drop the frozen vacuum bag right into the sous vide at 133°F and I'll have a perfectly cooked rare to medium rare steak.

The chicken was free-range antibiotic-free chicken, seasoned, vacuum sealed, cooked in the sous vide for an hour at 160°F, then grilled for 1.5 minutes per side. The sous vide does a great job of making a perfectly cooked, juicy chicken breast every time. The grilled chicken was then sliced, divided into 2.8 oz. portions, then vacuum sealed and frozen. I'll use that for chicken Caesar salad.

The burgers were local Boyden Farms beef, seasoned and formed into 6.2 oz. patties (before cooking) in a 4" cookie cutter. I just seared them for 1.5 minutes per side, so they're not fully cooked, but I then vacuum sealed and froze the burgers. They'll be finished off in the sous vide for 45 minutes or so (from frozen) at 133°F (for rare to medium-rare).

I also made a batch of Japanese-style curry since it's so satisfying after a day of skiing and I ate the last package yesterday.

And a double batch of maple candied walnuts since I've been using so many of them on my spinach salads, and I used the last of the last batch today.

 

What I ate: January 19, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Richard and Maria's multi-grain organic tortilla (100 % whole grains). Reheat of the filling from earlier (microwave, 45 seconds) with a freshly heated tortilla (microwave, 35 seconds in a damp towel). Quick, easy and delicious!

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Lunch: A small bowl of chili with cheese and a few Single Chair Ales at Mad River Glen skiing.

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. 2 glasses of Finca la Linda malbec.

ate.2011.01.19.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Snack: 1.2 oz. air popped popcorn with 1 tbsp. butter. And salt.

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


What I ate: January 18, 2011

Breakfast: Waffle and 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen and I reheated them on a lightly greased sheet pan in a 350°F oven for 8 minutes and they reheated very well.

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Lunch: Spicy vegetarian chili with jalapeño cornbread. I previously vacuum sealed and froze servings of chili; to reheat I boiled a pot of water, added the vacuum sealed bag, brought back to a boil, reduced the heat to simmer, and simmered for 22 minutes.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Thanksgiving, revisited. 5.0 oz. turkey, mashed potatoes, sweet potatoes, stuffing and gravy.

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These were all individually vacuum sealed after Thanksgiving. I heated the stuffing, mashed potatoes, and sweet potatoes for 20 minutes, boil-in-bag. The turkey reheated for 10 minutes boil-in-bag. And I defrosted the gravy for 10 minutes in the bag, then opened the bag and finished heating it on the stove in a saucepan to get the texture back to normal.

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And 2 glasses of The Lackey shiraz, Australia, 2006.


Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 112.2 lbs.




What I ate: January 17, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. smoked wild salmon, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: 3.0 oz. roast beef soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 2 glasses of The Lackey shiraz, Australia, 2006.

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

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 111.4 lbs.

What I ate: January 16, 2011

Breakfast: Homemade blueberry muffin, 1 1/2 Vermont Smoke and Cure breakfast sausage links.

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Lunch: A big plate of mussels with bacon, fennel and grilled bread at Bolton Valley while skiing. And some Switchback beer.

Dinner: Chicken paprika with sour cream sauce, broccoli and rice. And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

ate.2011.01.16.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.



Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 111.4 lbs.


What I ate: January 15, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

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Lunch: Pork stir-fry (3.0 oz. pork) with scallions and broccoli. Served with sushi rice.

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Snack: 2.7 oz. plain organic Greek yogurt with 0.2 oz. Vermont maple syrup and 0.8 oz. of homemade granola. And a small rice ball.


Dinner: Grilled salmon finished in the sous vide. Also vacuum sealed, frozen, then put directly into the 140°F sous vide for 45 minutes to defrost and reheat, after which is was still perfectly cooked and very juicy. Served with savoy cabbage sautéed with garlic. And sushi rice.

ate.2011.01.15.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

2 glasses of DaVinci chianti, 2007.

0.7 oz. Madhouse Munchies potato chips. And a cookie.

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 111.8 lbs.




Ciabatta Fail #2

My first attempt at making ciabatta was a failure and produced a nice white bread which was nothing like ciabatta. Because I'm a gluten for punishment (get the pun?) I decided to not only re-attempt ciabatta but also make a whole grain version. I'm really into whole grain bread these days.

Short version of the story: I produced a nice, very flat, loaf of wheat bread. But still not ciabatta. I should point out that I'm not even sure you can make a loaf of whole wheat ciabatta, but I'll keep trying.

I finally succeeded in making this, with Ciabatta #4!

Though a failure at producing ciabatta, this recipe would be great for making a whole wheat muffuletta.

Poolish:

5.6 oz. whole wheat flour
6 oz. water at 70°F
0.015 oz. instant yeast

Combine the ingredients until the flour is hydrated. Loosely cover and let ferment for 3 - 4 hours at room temperature until bubbly. Then refrigerate overnight.

Remove the poolish from the refrigerator 1 hour before you want to begin making the bread.

6.7 oz. King Arthur white whole wheat flour (100 % whole grain, winter wheat, unbleached, high gluten)
0.22 oz. salt
0.085 oz. instant yeast
1.5 oz. to 3.0 oz. water at 70°F

Stir together the ingredients in the mixer bowl along with the poolish.

Using the dough hook, a silicon spatula, and hand kneading incorporate all of the flour into the dough.

Then knead for 7 minutes in the electric mixer. The dough should be sticky; if too dry add water. If too sticky, add flour.

On a lightly floured board, form into a 3" x 6" x 1 1/2" high rectangle and let rest for 2 minutes.

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Grab the short sides of the rectangle and pull so the long dimension gets even longer - twice as long. Then fold it back upon itself in thirds (letter style) so it forms a rectangle again.Sprinkle the top with flour, mist with oil, then cover loosely with plastic. Let rest for 30 minutes.

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Repeat the stretch and fold again. Mist with oil again and sprinkle with flour.

Generously sprinkle semolina flour (or cornmeal) on a sheet pan and transfer the dough to the pan. Cover loosely with plastic and let rise for 2 to 3 hours. It should swell dramatically, but may not quite double in size.

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Preheat the oven to 500°F. Put a small roasting pan or other suitable steam pan in a rack below the rack where you'll be baking the bread.

Heat a kettle of water. You'll need about a cup of boiling water.

Put the sheet pan of bread in the oven. Pour about a cup of hot water in the steam pan. Be careful, as hot water may splash out.

Close the oven door and bake for 2 minutes at 500°F. Then lower the heat to 450°F and bake for 8 more minutes.

Rotate the sheet pan 180° and bake for 5 to 10 more minutes, or until the temperature of the center of the  bread reaches 205°F.

Let cool for 1 to 2 hours before slicing.

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Lessons learned: Now I know why you need a couche. My loaf was really flat. I think supporting the sides during the second rising would have made it taller, though there does exist the danger of degassing the loaf when transferring it from from the couche to the sheet pan.

Also, my seemingly brilliant plan of doing the second proof on the sheet pan didn't quite pan out since the bread stuck to the sheet pan. Though if doing the second rising in a couche it's sort of a moot point, anyway.

The original recipe is from The Bread Baker's Apprentice by Peter Reinhart, pp. 136-139, which has significantly more detailed instructions on how to make this bread (well, the traditional white flour version of it), and many others. I recommend it.



What I ate: January 14, 2011

Breakfast: Homemade whole wheat bagel, toasted, half with Earth Balance spread and half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Whole wheat pasta with zucchini, onion, Italian sausage and marinara sauce. Served with 1 slice of Red Hen ciabatta bread and 2 glasses of DaVinci Chianti, 2007.

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

Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day: 111.4 lbs.



Pasta with Italian sausage, zucchini, onions and marinara sauce

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I really like this dish! It's also pretty healthy, fairly diet friendly, satisfying and delicious.

Amounts are for 1 serving; multiply as necessary.

2.0 oz. whole wheat penne pasta
1/2 tbsp. olive oil
1/2 medium yellow onion
1 small zucchini
2.5 oz. hot Italian sausage (1 sausage link)
4.7 oz. marinara sauce

The key to this recipe is careful attention to serving sizes. From my previous experiment with one serving of spaghetti, the plate looks a little empty with just pasta and sauce. This recipe fills out the plate with healthy vegetables (zucchini and onion) instead of adding more pasta, ground beef, etc.. It does have Italian sausage in it, but a reasonable serving of 2.5 oz. (cooked weight), so even that is not bad. It's tasty and adds protein but you could certainly leave it out or add something else.

Cook the pasta according to package directions.

Thinly slice the onion.

Cut the zucchini into half rounds, about 1/8" thick.

Cut the Italian sausage into half rounds, about 1/8" thick, as well. When I get Italian sausages I fully cook two packages worth, then freeze them. They freeze well, and it allows me to pull one link out of the freezer and defrost it to make one serving. If using raw sausage, cook it first.

In sauté pan over medium heat, add olive oil and cook the onion until softened. Add the zucchini and cook for a few minutes. Lower the heat if necessary to prevent the onion from burning.

Add the cooked Italian sausage and heat for a few minutes. Lower the heat to medium low and add pasta sauce. I like to add some red pepper flakes at this point for a little extra spice.

I used Bove's basil marinara from a jar, but you can use any jar sauce, or even better yet, homemade. Pasta sauce keeps for quite a while in the refrigerator, but since I usually cook for one and sometimes go for a while without eating it, I divide it into serving sizes, vacuum seal, and freeze a couple servings from each jar. It keeps for months, even a year, that way, and I don't end up throwing away a partial jar of pasta sauce.

pasta2.jpgWhen the pasta is done, drain and add to the pan with the sauce and vegetables and mix thoroughly. Plate.

Served here with a slice of Red Hen ciabatta bread and a glass of DaVinci Chianti, 2007.

Here are the Nutrition Facts from caloriecount.about.com (not including the bread and wine). 616 calories for that big bowl of pasta! Not bad!

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Whole grain bagel #1

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My regular bagel recipe is excellent and makes a pretty authentic New York-style water bagel. But most of my other baked goods like whole wheat and oat dinner rolls and 9-grain bread are whole-grain and my bagels are, well, very white. This is attempt #1 at making a good whole grain bagel.  There's a whole mix of techniques including a soaker, poolish and retarded dough in order to get the most flavor and best texture out of a 100 % whole grain bagel. You pretty much have to start two days before you want bagels, so it's not exactly a quick recipe.

And, I have to say, it worked really well. It's remarkably light for a 100 % whole grain bread and has a nice flavor. I'm going to make these instead of the white bagels from now on.

Soaker:

4.5 oz. whole wheat flour
5 oz. water at 70°F

Prepare two days before you plan to make the bagels. Mix the whole wheat flour and water and let sit at room temperature until the next day when you make the dough. This is for flavor as the wheat flour will begin to ferment.

Poolish:

0.055 oz. instant yeast (1/2 tsp.)
2 oz. whole wheat flour
2.5 oz. King Arthur white whole wheat flour (high gluten winter wheat flour)
5 oz. water at 70°F

Prepare two days before you plan to make the bagels. Mix the ingredents together until the flour is fully hydrated but no longer. Let sit at room temperature for 2 to 4 hours, then refrigerate overnight. The poolish is for texture, as the gluten in the flour will be broken down.

Dough:

8.5 oz. King Arthur white whole wheat flour (high gluten winter wheat flour)
0.027 oz. instant yeast (1/4 tsp.)
0.300 oz. salt
0.250 oz. Barley malt syrup

Take the poolish out of the refrigerator 1 hour before making the dough.

Mix all of the ingredients together in the mixer bowl. I used a combination of the dough hook and some hand kneading to incorporate all of the dry flour into the dough. I also had to add a little water.

Using the dough hook knead for 6 to 8 minutes. The dough should not be sticky or tacky; if it is sticky add a little more flour.

Divide the dough into 3.0 oz. portions for small bagels. It should make 9. Cover with a damp kitchen towel and let rest for 20 minutes.


bagel1.jpgForm the balls into bagel shape; for small bagels using your thumb to make a hole in the middle and then turning it to form the proper shape works well.

Line a sheet pan with parchment paper and lightly oil. Place the bagels on the sheet pan and spritz with oil. Cover with plastic wrap and let sit for 30 minutes.

Do a float test by placing a bagel in a pan of water. It should float to the top within 10 seconds. If it doesn't, pat it dry and let the bagels sit for another 15 minutes and repeat the float test. The float test determines if the yeast has produced enough carbon dioxide embedded within the dough before retarding, since yeast doesn't work well in cold temperatures.

When the dough passes the float test, cover and refrigerate overnight, or for up to 2 days. You could skip the retarding and boil and bake now, especially since the dough is made from a soaker and poolish.

bagel2.jpg

When ready to cook, preheat the oven to 500°F. Bring a large pot of water to a boil.

Boil the bagels for 1 minute, flip over, and boil for 1 more minute. Place on sheet pan with parchment paper, lightly oiled, and dusted with semolina flour. It can be the same one you refrigerated the bagels on.

This is when you'd add salt, seeds, rehydrated dehydrated garlic or onions, etc. for flavored bagels.

Bake for 5 minutes. Rotate the sheet pan 180°, reduce the heat to 450°F, and bake for 5 more minutes.

Nice crumb:

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What I ate: January 13, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

ate.2011.01.13.d.jpg
Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: 3.0 oz. grilled steak soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 1 glass of Schmitt Söhne Riesling and 1 glass of Per Linda Trebbiano d'Abruzzi.

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

Snack: 0.7 oz. Madhouse Munchies sour cream and onion potato chips. And 1 Christmas cookie.


Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 109.6 lbs.

What I ate: January 12, 2011

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

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Snack: 0.7 oz. peanuts.

Dinner: Shrimp Scampi #3 (new recipe), 1 slice of Red Hen ciabatta bread. 1 glass of Schmitt Söhne Riesling.

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

1 bowl of Popcorn factory popcorn, mostly cheese and a little caramel.

Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 110.4 lbs.



Shrimp Scampi #3

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When I made Shrimp Scampi #2, a more diet-friendly version of Shrimp Scampi #1, I ran into a small problem. By drastically cutting down the amount of butter and olive oil, I reduced the fat and calories, but left the garlic and parsley vulnerable to burning under the broiler.

This recipe mixes in some elements of my Mussels fra diavolo recipe and eliminates the broiler and burned garlic and parsley.

1.5 oz. spinach linguini
1 tbsp. butter
1 tbsp. olive oil
2 cloves garlic, minced
1 oz. white wine
4 oz. shrimp, peeled, deveined, tails removed, and diced
1/4 tsp. crushed red pepper
0.5 oz. fresh parsley, chopped (1/4 c.)

Cook 1.5 oz. spinach linguini (or regular linguini) according to package directions.

Heat the butter and olive oil over medium heat until the butter melts. Add the garlic and cook until softened, but not burnt. Add the wine. Add the shrimp, crushed red pepper, and parsley.

Lower the heat, cover and cook for 5 minutes.

Drain the pasta and add to the sauté pan. Plate and serve with crusty bread. Pictured with a slice of Red Hen ciabatta bread.

What I ate: January 11, 2011

Breakfast: Homemade bagel with 1.0 oz. cream cheese, red onion, tomato and 2.0 oz. lox.

Lunch: A cheeseburger, pickle and potato chips. And 2 Single Chair Ales at Mad River Glen skiing. Way too much food!

Dinner: Salmon, grilled then cooked in the sous vide, sautéed kale and mushroom risotto. Too much food again. And I forgot to take a picture!

Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day:112.4  lbs.


What I ate: January 10, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

ate.2011.01.10.l.jpgSnack: 0.7 oz. peanuts.

Snack: 2.9 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Thai-style pork (3.2 oz.) with green pepper, onion, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Schmitt Söhne Riesling.

ate.2011.01.10.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 1 bowl of Popcorn Factory cheese and caramel popcorn. All out of plain. Almost out of cheese.

Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 109.6 lbs.



What I ate: January 9, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Richard and Maria's multi-grain organic tortilla (100 % whole grains). This is a reheat of the filling I made a few days ago, so it's quick. 45 seconds in the microwave for the filling and 35 minutes for the tortilla (in a damp kitchen towel).

ate.2011.01.09.b.jpg

Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Snack: Small rice ball.

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Dinner: Italian sausage, zucchini and onion with marinara over whole wheat penne pasta. With garlic bread. And 2 glasses of Per Linda Montepulciano d'Abruzzi.

ate.2011.01.09.d.jpgThat's one Vermont Smoke and Cure hot Italian sausage, a small zucchini, half a medium yellow onion, 4.4 oz. of Bove's basil marinara, and 2.0 oz. pasta. And one slice of Red Hen Bakery ciabatta bread cooked in olive oil, butter and garlic.

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


Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 110.2 lbs.




What I ate: January 8, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Celeriac and broccoli stir-fry with sweet and spicy garlic sauce and rice.

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Snack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup, 0.8 oz. of homemade granola and 0.6 oz. fresh blueberries.


Dinner: 5.2 oz. (before cooking) Tangletown Farm organic beef burger on a Barowski's wheat hamburger bun. With Cabot cheddar cheese, 1 slice of Vermont Smoke and Cure bacon, Richard's Vermont barbecue sauce. And 1.0 oz. Madhouse Munchies potato chips and a glass of Switchback beer.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Schmitt Söhne Riesling.

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.


Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 110.0 lbs.

What I ate: January 7, 2011

Breakfast: 2 pancakes (previously made then frozen) and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen).

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Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

ate.2011.01.07.l.jpgSnack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola. And a few blueberries.


Dinner: 5.0 oz. chicken (sous vide) with broccoli, rice and gravy. And 2 glasses of Ravenswood chardonnay.

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

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.

Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day: 110.2 lbs.

Sous vide chicken and gravy

One of the great things about the sous vide machine is that you can cook food that has a tendency to dry out (chicken breast and pork tenderloin come to mind) perfectly, every time.

I made one 6.0 oz. (uncooked weight) chicken breast. I seasoned it with salt, pepper, granulated garlic, and sealed it in a vacuum bag.

chicken1.jpgOne of the disadvantages of the sous vide is that it doesn't brown anything. So many things requires some cooking in an oven, on a grill, etc. before or after cooking. But a "roasted" sliced chicken with gravy doesn't need browning.

chicken2.jpgAnother disadvantage is the lack of pan juices for gravy, but I substituted 0.3 oz. More than Gourmet chicken stock concentrate dissolved in 6 oz. water and heated in a sauté pan. Once fully dissolved, add a slurry of 1/8 c. all-purpose flour and 6 oz. of water. Heat for at least 5 minutes over medium-low heat until the flour taste is gone. Add salt, pepper and soy sauce.

Served with rice and broccoli.

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What I cooked: January 7, 2011

Today wasn't planned as a big cooking day, but I prepared a few things anyway.

I made a half dozen blueberry muffins.

cooked.2011.01.07.1.jpg
Two 12 oz. packages of Vermont Smoke and Cure handcut bacon, cooked on sheet pans in the oven. Shown here cooling on a rack.

I put the fully cooked bacon in a ziplock bag in the freezer but sometimes it sticks together. I tried freezing the entire sheet pan before bagging, which, incidentally, does not work at all. The bacon froze to the sheet pan grid.

cooked.2011.01.07.2.jpgAnd finally a batch of maple candied walnuts for my spinach salads. This time I used Grade B syrup, sometimes called cooking syrup. It's not inferior to Grade A, it's just darker. And it works really well on the walnuts, giving them a nice darker brown color!

cooked.2011.01.07.3.jpg

What I ate: January 6, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

ate.2011.01.06.b.jpg
Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

ate.2011.01.06.l.jpg
Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Seared tuna soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 2 glasses of Schmitt Söhne Riesling.

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

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 109.6 lbs.





Seared tuna soft taco with salsa fresca

I make a soft taco with salsa fresca probably once a week. It might have grilled shrimp, pork, steak, grilled chicken, or, today, seared tuna!

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My salsa fresca is very healthy with just fresh tomato, onion, jalapeño, cilantro, lime juice and salt. It's quite a bit of chopping and it takes 30 minutes for the flavors to meld, but once you have it you'll never want salsa from a jar again!

I used to use a regular corn tortilla but I've become a fan of the Richard and Maria's 100 % whole grain, multi-grain, organic soft taco shells. Plus they heat very nicely in a damp kitchen towel in the microwave for 35 seconds. Much healthier than a fried U-shaped taco shell!

I was going to make a roasted duck taco today and had defrosted some roasted duck when I realized that I really wanted seared tuna instead, so I defrosted a piece of sushi-grade yellowfin tuna, instead.

I just seasoned it with Kosher salt, freshly ground pepper and granulated garlic and seared it in peanut oil over high heat.

tunataco1.jpgAnd the final taco all folded and ready to serve:

tunataco2.jpg


What I ate: January 5, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Snack: 0.7 oz. peanuts.

Lunch: Pork (3.2 oz.) stir-fry with broccoli and scallions, rice.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Mom's tempura (previously frozen), rice and sautéed Napa cabbage and garlic. And 2 glasses of Ravenswood chardonnay.

ate.2011.01.05.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn. 1 Christmas cookie. 1 apple. And 0.8 oz. Madhouse Munchies sour cream and onion potato chips

Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 110.8 lbs.

I probably should have skipped the snacks...





What I ate: January 4, 2011

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

ate.2011.01.04.b.jpg
Snack: 0.7 oz. peanuts.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

ate.2011.01.04.l.jpg
Snack: 3.0 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Chicken Parmesan (5 oz.), spaghetti (2.0 oz. before cooking), Bove's tomato basil sauce (4.6 oz.) and a slice of Red Hen ciabatta bread. With a glass of Per Linda Montepulciano d'Abruzzi.

ate.2011.01.04.d.jpg
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 110.4  lbs.



What I ate: January 3, 2011

Breakfast: Homemade bagel with 1.0 oz. cream cheese, red onion and 2.0 oz. lox.

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Lunch: Stir fry of a small zucchini and 1 slice of Vermont Smoke and Cure bacon and rice.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Chicken paprika with sour cream sauce, broccoli and rice. And a glass of Per Linda Trebbiano d'Aburzzi.

ate.2011.01.03.b.jpgI prepared this earlier in the day, along with vegetarian chili and chicken Parmesan. I reheated it in the sous vide at 160°F for about a half hour, which worked really well. I reheated the sauce on the stove.


Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Tilia malbec. And 3 Christmas cookies.

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.


Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 110.8 lbs.

I should have skipped the Christmas cookies!



Cooking prep: January 3, 2011

I have this weird thing where I love to cook, and I like to eat, but I don't like to do the two together! This is why I do so much food preparation ahead of time. Today:

Vegetarian chili. This is an excellent recipe, very delicious! It does, however, require quite a bit of vegetable chopping:

vegchili.jpgSix servings of chili vacuum sealed and frozen.


Chicken paprika. I made one serving of this ahead of time, which was a first. I reheated the chicken in the sous vide at 160°F for 30 minutes and reheated the sour cream sauce on the stove and it worked very well!

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Chicken Parmesan.

chickenparm.jpgA lot of the time I break down a whole chicken, or I buy local Misty Knoll chicken. Or get chicken in my CSA,

But today, there was no chicken breast at the Coop! I bought a package a Purdue "Naturals" antibiotic-free chicken breasts at the regular supermarket. I scaled out the half breasts and they were 9.1 oz.!

A reasonable portion of meat is 3.0 oz., but I'm not entirely reasonable and often a meat-centric meal that I make might be 5.0 or even 6.0 oz. of meat. But 9.1? That's excessive!

I divided up the 1.8 lb. package of chicken breast into four servings and froze two.


What I ate: January 2, 2011

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

ate.2011.01.02.b.jpgLunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Italian sausage, green pepper and onion deep-dish pizza. With 2 glasses of Per Linda Montepulciano d'Abruzzi. I only ate half of this pizza, though this size pan would be considered to be a personal pan pizza at Pizza Hut.

ate.2011.01.02.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.


Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 110.4 lbs.

I can't complain about that, seeing as I had delicious pizza for dinner!


What I ate: January 1, 2011

Breakfast: 2 beignets, 3 slices of Vermont Smoke and Cure bacon and a freshly squeezed orange juice mimosa.

beignet4.jpgLunch: Celeriac and broccoli stir-fry with sweet and spicy garlic sauce and rice.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Lemon and chili marinated grilled shrimp soft taco with salsa fresca and lettuce on a Richard and Maria's 100 % whole grain multi-grain tortilla. And half a Switchback beer.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a Tilia malbec.

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.


Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 110.2 lbs.





Beignets

This recipe makes a dozen light and delicious beignets.

8 oz. all-purpose flour (plus a little extra if necessary) (a little less than 1 1/2 cups)
0.05 oz. instant yeast (1/2 tsp.)
1.0 oz. granulated sugar (2 tbsp.)
0.05 oz. salt (1/4 tsp.)
1 oz. egg, beaten (really about 1/2 egg, but I used 1 egg)
3.0 oz. water
2 oz. evaporated milk
1 oz. shortening (2 tbsp.)
oil for deep frying
powdered sugar for dusting

In the mixer bowl, combine the flour, yeast, sugar and salt. Add the egg, half of the water, evaporated milk and shortening and blend using the paddle attachment in the mixer.

Add flour if necessary so dough forms a ball that isn't overly sticky.

Flour a work surface and remove the ball of dough from the mixer. Kneed lightly for a minute, and form into a ball. Dust with more flour if necessary to prevent it from sticking. Wrap loosely in plastic wrap or a plastic bag and store in the refrigerator overnight.

beignet1.jpg
Dust the work surface with flour and roll the dough out to 1/8" thickness. Cut into 2 1/2" to 3" squares. I found that a metal bladed dough scraper works better than a knife.

beignet2.jpg
Deep fry the squares at 360°F for 2 to 3 minutes until lightly browned on both sides.

Drain on a wire rack and dust with powdered sugar. Serve hot.

beignet3.jpg

Served with 3 slices of Vermont Smoke and Cure bacon, a fresh-squeezed orange juice mimosa and coffee.

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This recipe is scaled and modified from this recipe.


About this Archive

This page is an archive of entries from January 2011 listed from newest to oldest.

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