April 2011 Archives

What I ate: April 30, 2011

Breakfast: 2 small ham and cheese croissants from La Brioche. They came out unexpectedly small today, so they were 2-for-1.

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Snack: 0.7 oz. organic peanuts with salt.

Lunch: Stir-fry of beef (3.0 oz. leftover steak, actually), scallions and bean sprouts. With rice.

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Snack: 4 Late July organic crackers with Mt. Mansfield gondolier herbed Havarti cheese.

ate.2011.04.30.s.jpgDinner: Roasted pork (6.0 oz.) with gravy, rice and steamed broccoli.

ate.2011.04.30.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Seven Deadly Zins zinfandel.

And 2 homemade chocolate chip cookies (previously frozen). And 0.7 oz. Madhouse Munchies sour cream and onion potato chips.


Weight at beginning of the day: 111.6 lbs.
Weight at the beginning of the next day: 113.0 lbs.


What I ate: April 29, 2011

Breakfast: Sausage, egg, and cheese on a Barowski's whole wheat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

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Lunch: Pork, broccoli and scallion stir-fry. With rice.

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Dinner: Brook's barbecue chicken and a loaded salt and olive oil rubbed baked potato (with butter, sour cream, broccoli, cheddar cheese and bacon). I only ate one of the quarter chickens on the plate. And 2 glasses of Switchback beer.

ate.2011.04.29.d.jpgI vacuum sealed and froze the chicken during my trip to New York and reheated it in the sous vide for 45 minutes at 155°F.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of 7 Deadly Zins zinfandel.


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


What I ate: April 28, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter 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 0.6 oz. of homemade granola.


Dinner: Stir-fry of snow peas, scallions, bean sprouts and pork. With rice. And 1 glass of Per Linda trebbiano d'Abruzzi.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Cannonball cabernet sauvignon.


Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 112.0 lbs.





What I ate: April 27, 2011

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

ate.2011.04.27.b.jpgNumber of jalapeños consumed during my week at Mom and Dad's: 0
Number of jalapeños consumed in the previous two meals since returning to my own house: 2


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

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


Dinner: Sirloin steak, baked potato and steamed broccoli. With 2 glasses of Cannonball cabernet sauvignon.

ate.2011.04.27.d.jpgThat's about 6 oz. of my previously grilled and frozen North Hollow Farms sirloin steak, reheated in the sous vide for 45 minutes at 133°F. And it's only half of a salt and olive oil rubbed baked potato with Vermont Butter and Cheese cultured butter.

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


Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 111.2 lbs.

What I ate: April 26, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance buttery spread 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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Dinner: Thai-style pork (3.2 oz.) with green pepper, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Per Linda trebbiano d'Abruzzi.

ate.2011.04.26.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Las Rocas of San Alejandro garancha, Spain 2008.


Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 110.8 lbs.



What I ate: April 20 - 25, 2011

This is my trip to Mom and Dad's for my nephew's visit to Camp Grandma and Grandpa for his spring break. And I forgot to take a bunch of pictures, so I consolidated a bunch of days into one posting.

Wednesday, April 20, 2011

Breakfast: Slice of melon and 2 link sausages.

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Lunch: Brook's Bar-B-Q chicken in Oneonta, New York. Also bread, a small salad and French fries. Too much food for lunch but very good.
Dinner: Sushi regular platter at Tokyo Tavern in Oneonta. Quite delicious.
Dessert: Strawberries

Thursday, April 21, 2011

Breakfast: Bacon, grapefruit, piece of cinnamon roll.
Lunch: Mom's shrimp, egg and scallion stir-fry with rice.

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Dinner: Mom's tempura (shrimp, fish, asparagus, green pepper and onion) and rice. And salad.
Dessert: Pumpkin pie

Friday, April 22, 2011

Breakfast: Sausage links, melon and a piece of cinnamon roll.
Lunch: Mom's fried rice.
Dinner: Mom's spare ribs, rice and broccoli.

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Dessert: Pumpkin pie

Saturday, April 23, 2011

Breakfast: Western omelet at Denny's.

ate.2011.04.23.b.jpgLunch: Mom's teriyaki mackerel and rice. 
Dinner: Mom's steak, rice, salad, and broccoli.
Dessert: Pineapple

Sunday, April 24, 2011

Breakfast: Sausage, melon and a piece of cinnamon roll.
Lunch: Mom's tuna sashimi and rice
Dinner: Mom's Barbecued pork and rice,

ate.2011.04.24.d.jpgDessert: Strawberries

Monday, April 25, 2011

Breakfast: Half a grapefruit and 3 slices of bacon.
Lunch: McDonalds quarter pounder with cheese, medium fries, Diet coke while traveling between New York and Vermont.
Dinner: Back Home! Stir-fry of turkey (3.0 oz.) and cabbage with rice. Returning to healthy food but my refrigerator is mostly bare except for the cabbage I left before my trip since it keeps so long.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Las Rocas of San Alejandro garancha, Spain 2008.


Weight at beginning of the day: 110.6 lbs. (April 17, the morning I left Vermont)
Weight at the beginning of the next day: 111.4 (April 26, my first morning back in Vermont)

I think that's the smallest amount of weight I've ever gained after staying at Mom and Dad's!

What I ate: April 19, 2011

Breakfast: Half a grapefruit, 3 slices of bacon and a piece of Manghi's cinnamon bun.

Lunch: Philly cheesesteak and fries at Main Street Grill and Bakery. But this Main Street Grill was the one in Afton, New York, not the one in Montpelier!

ate.2011.04.19.l.jpgDinner: Iron Chef Chinese Buffet in Oneonta. I forgot to take pictures.



What I ate: April 18, 2011

Breakfast: 3 slices of bacon. And a Dunkin Donuts raspberry donut. Yes, my diet is different when I'm at Mom and Dad's.

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Lunch: Mom's fried fish and rice. Also some raw cucumber, green pepper and carrots.

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Dinner: Mom's shiskabobs, rice and asparagus.

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Dessert: A little piece of Manghi's cinnamon roll. And some blueberries.

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What I ate: April 17, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

ate.2011.04.13.b.jpgThat's not the actual one, but it looked like that. I'm on my way to Mom and Dad's for my nephew's spring break week. The picture is on my camera and I forgot to back a USB cable for my camera in my bag. I have a spare one in my car; I'll get it later.

Lunch: McDonalds. Really! About four times a year I eat at McDonalds, which correspond to the four times a year that I drive between Vermont and upstate New York. I've found that if you don't eat it at least every 3 months or so you lose your tolerance to it. Since the last trip was Thanksgiving, that's nearly 5 months and my stomach was a little grumbly in the afternoon. That's a quarter pounder with cheese and a Diet coke.

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Dinner: Mom's roast beef, gravy, rice and broccoli. And salad. And I had a little bit of seconds.

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Dessert: Some strawberries.

Weight at beginning of the day: 110.6 lbs.
Weight at the beginning of the next day: 110.0 lbs. (approximate and likely incorrect)

What I ate: April 16, 2011

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

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Lunch: 2 jalapeño poppers and 2 fried chicken nuggets (from a few days ago) and tempeh fried wontons (previously frozen). Sauces are raspberry chipotle, barbecue and soy sauce with scallions.

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Snack: 3 small rice balls (omusbe) with nori and wasabi soy sauce.

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Dinner: Japanese style curry with rice. And steamed broccoli.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Liberty School cabernet sauvignon.


Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 110.6 lbs.




What I ate: April 15, 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: 0.7 oz. organic peanuts with salt.

Lunch: Stir fry of pork (3.0 oz.), scallions, snow peas and bean sprouts with rice. I'm cleaning out my refrigerator as my nephew is heading to Camp Grandma and Grandpa next week for his spring break and I'm heading there too to help out. The stir-fry was quite delicious, as well.

ate.2011.04.15.l.jpgSnack: 1.7 oz. Greek yogurt, maple syrup and 1.2 oz. homemade granola. Normally there's more yogurt and less granola, but that was the last of the container.

I was going to have Japanese style curry for dinner but when I went to get a frozen serving I discovered chana masala so I decided I was more in the mood for Indian. This is the beauty of having a well-stocked freezer!

Dinner: Chana masala (chickpeas), vegetable pakora with green chutney dipping sauce, rice and nan. And a Switchback beer. This was too much food; I probably should have eaten half the pakora and skipped the nan!

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Liberty School cabernet sauvignon.

Steps: 8,862

Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 112.0 lbs.





What I ate: April 14, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Turkey and cabbage stir-fry with rice. 2.8 oz. Misty Knoll roasted turkey.

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


Dinner: Plate of fried food! Jalapeño poppers, fried chicken fingers and boneless chicken Buffalo "wings." And 2 12 oz. glasses of Switchback beer.

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

And I cooked and froze two packages of Vermont Smoke and Cure bacon (12 oz. each).

Steps: 12,362

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 111.2 lbs.

What I ate: April 13, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

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Snack: 0.7 oz. organic peanuts with salt.

Lunch: Beef (3.1 oz.) with bean sprout and scallion stir-fry. With 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: 5.0 oz. roasted turkey, asparagus, rice and gravy. And 1 glass of Tiasta Torrontes white wine, Argentina 2010.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Per Linda Montepulciano d'Aburuzzi.

And 0.7 oz. Madhouse Munchies potato chips.

Steps: 9,514

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

What I ate: April 12, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). I reheated the filling for 45 seconds in the microwave and the tortilla wrapped in a damp kitchen towel for 35 seconds.

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Lunch: Chicken and snow pea stir-fry with 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: Mussels fra diavalo with a slice of Red Hen Bakery Mad River Grain bread. And 1 glass of Tiasta Torrontes white wine, Argentina 2010.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Finca la Linda Malbec.

Snack: 0.5 oz. pretzels. This is the last of the evil pretzels left over from making the more evil sriracha chex mix.

0.3 oz. Madhouse Munchies sour cream and onion potato chips (end of bag). And 1 chocolate chip cookie.

Steps:10.,193

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 111.6 lbs.



What I ate: April 11, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon.

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Snack: 0.7 oz. organic peanuts with salt.

Lunch: Beef with broccoli and scallion stir-fry with rice.

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

Snack: 2 Kashi heart to heart roasted garlic crackers with Cabot cheddar cheese.

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Dinner: Roasted pork, sautéed cabbage and rice. The pork was previously vacuum sealed and frozen, and I reheated it for 45 minutes at 150°F in the sous vide (from frozen). And 1 glass of Tiasta Torrontes white wine, Argentina 2010.

ate.2011.04.11.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Finca la Linda Malbec.

Snack: 0.7 oz. pretzels.

Steps: 6,013 (it was rainy most of the day)

Weight at beginning of the day: 110.6 lbs.
Weight at the beginning of the next day: 110.8 lbs.





What I ate: April 10, 2011

Breakfast: Waffles and 3 slices of Vermont Smoke and Cure bacon (both previously frozen). Reheated on a sheet pan in the oven, 8 minutes at 350°F.

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Snack: 0.7 oz. organic peanuts with salt.

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.

Snack: 2 Late July buttery crackers with Cabot extra sharp cheddar cheese.

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Dinner: 5.0 oz. roasted turkey, asparagus, rice and gravy. And 1 glass of Tiasta Torrontes white wine, Argentina 2010.

ate.2011.04.10.d.jpgThe Misty Knoll turkey was previously roasted, sliced, vacuum sealed and frozen. I reheated it in the sous vide for 45 minutes at 150°F from frozen. I also defrosted the vacuum sealed gravy in the sous vide, though I finished it in a saucepan on the stove because frozen gravy needs to be boiled (gently) again to restore the proper texture, which is why you can't reheat gravy in the sous vide or microwave. I boiled the very nice thin baby asparagus for 3 minutes.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Tiasta Malbec.

Steps: 8,033

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 110.6 lbs.


What I ate: April 9, 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: Twice-cooked pork with scallions and broccoli and rice. 3.2 oz. pork.

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


Dinner: Grilled Maple Leaf Farms hamburger (6.0 oz. before cooking) with Cabot cheddar cheese, Vermont Smoke and Cure bacon and lettuce on a wheat hamburger bun. With homemade seasoned steak fries. And a glass of Switchback beer.

ate.2011.04.09.d.jpg Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Tiasta Malbec.


Steps: 7,110

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 111.0 lbs.

What I ate: April 8, 2011

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

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Lunch: Roasted turkey and cabbage stir-fry with garlic. And rice. 3.0 oz. Misty Knoll turkey.

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


Dinner: 5.5 oz. roast beef with rice, gravy and asparagus. And 2 glasses of Parker Station pinor noir.

ate.2011.04.08.d.jpgNormally when I make a roast beef like Mom makes I use an eye of round roast but pickings were slim at the grocery store this morning so I settled for a chuck roast. I seasoned at and roasted it at 350°F for 1 hour. After 20 minutes I added 8 oz. of water to the pan and drizzled soy sauce on the roast.

ate.2011.04.08.c1.jpg When I ended up doing was hacking apart the roast along the internal fat lines, trimming off the fat, then thinly slicing for serving. I got two 6.0 oz. servings of sliced roast beef and five servings of 3.1 oz. of small pieces for stir-fry. I also made pan gravy with the pan dripping and about 0.3 oz. of More than Gourmet demi glace stock base along with 1/4 cup flour in 12 oz. water.

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

Snack: 0.7 oz. pretzels, 0.7 oz. Madhouse Munchies sour cream and onion potato chips and s chocolate chip cookie.

Steps: 9,118

Weight at beginning of the day: 111.6 lbs.
Weight at the beginning of the next day: 110.8 lbs.


What I ate: April 7, 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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Lunch: Beef (3.3 oz.) with broccoli stir-fry 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.


And I grilled a North Hollow Farms sirloin steak, about 1:30 on each side just to sear it, then I cooled, vacuum sealed, and froze it for a future dinner. 45 minutes from frozen in the sous vide at 133°F for a perfect medium rare steak.

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Dinner: 5.0 oz. roasted chicken, rice, broccoli and gravy. And 2 glasses of Parker Station pinor noir.

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

Snack: 0.7 oz. pretzels.

Steps: 14,750. Yes, I definitely walk a lot on Thursdays!

Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 111.6 lbs.


What I ate: April 6, 2011

Breakfast: 1 organic egg scrambled, 3 slices of Vermont Smoke and Cure bacon and 1 slice of homemade whole wheat cinnamon raisin walnuts bread with Vermont Butter and Cheese cultured butter.

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And I finished my homemade whole wheat bagels. They get boiled for 2 minutes then baked for 10 minutes.

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Lunch: Twice-cooked pork with scallions. And rice.

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Snack: 0.7 oz. organic peanuts with salt.


Dinner: Indian tonight: Chana masala (chickpeas), vegetable pakora with green chutney dipping sauce. And a Switchback beer.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Finca la Linda malbec.

Snack: 0.7 oz. pretzels.

Steps: 6,210

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 112.4 lbs.

What I ate: April 5, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

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

ate.2011.04.05.l.jpgSnack: 1 vegetable pakora as I was cooking.

Dinner: Mb'atten, a Libyan dish of deep-fried potato stuffed with lamb, herbs and peppers. I'd never had it before, but the recipe that I made was delicious! Served with sriracha (not authentic, obviously, but tasty) and a glass of Switchback beer.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Finca la Linda malbec.

Snack: 0.7 oz. pretzels.


Steps: 7,986

Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 110.8 lbs.


What I cooked: April 5, 2011

Today was a big cooking day!

Day two of the three-day process for making homemade whole wheat bagels: kneading the dough and forming the bagels. Yesterday I started the poolish and soaker. Tomorrow they'll be boiled and baked.

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I made mb'atten, a Libyan dish with potato, lamb and herbs. It was really good! There's a separate post for that dish with the recipe and more pictures.

mbatten6.jpgSince I was using the deep fryer for mb'atten, I thought I'd also make a batch of vegetable pakora for tomorrow.

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And a batch of green (hari) chutney for the dipping sauce:

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I also cooked off a package of Vermont Smoke and Cure breakfast sausage links and froze them:

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And made a batch of homemade spicy breakfast sausage patties, cooked and froze them as well:

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And I also went to the wine store, liquor store, returned deposit bottles, went to the ATM and got my hair cut. It was a good day.

Oh, and I conditioned my cutting board and sharpened my knives too.


Mb'atten (Libyan stuffed potato)

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Every now and then I pick a random country and make a dish I've never had before. This is always a challenge, since, of course, I have no idea what it's supposed to taste like. The Ethiopian food experiment turned out okay (despite a possible near poisoning), but I wouldn't repeat it.

I decided to make Libyan food. I decided on Mb'atten which is a fried potato stuffed with herbs, hot peppers and lamb, which sounded pretty good to me. And, in fact, it was really delicious!

Serves 1. Multiply as necessary.

0.5 small onion, minced
1 clove garlic, minced
1 jalapeño, stemmed then minced
1 scallion (white part), minced
3.7 oz. lamb, minced (or ground)
⅛ tsp. red chili pepper flakes
⅛ tsp. turmeric
a touch of cinnamon
1 tsp. tomato paste
salt
pepper

0.25 cup parsley, minced
0.25 cup cilantro, minced
1 scallion (green part), minced
1/4 egg

1 large potato, like a russet, peeled and sliced in a special way (see below)
the rest of the egg
all-purpose flour

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Heat a sauté pan over medium heat. When hot, add olive oil. Apparently olives and olive oil are common in Libyan food.

Add the onion, garlic, white part of the scallion and jalapeño and cook until softened. There is probably a hot pepper that is more authentic, but it's somewhat of a moot point because I don't see much other than jalapeños and the occasional serano and habanero here in the winter.

Add the lamb and cook until partially done. Add the red chili pepper flakes, tumeric and a dash of cinnamon and finish cooking the lamb. Add the tomato paste and salt and pepper to taste. Let cool slightly.

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Mince the herbs including cilantro (coriander leaves), parsley and the green parts of the scallions.

In a bowl, add the minced herbs, some egg, and the lamb mixture and mix thoroughly.

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Peel the potato and cut to make little pockets. Or maybe it's sort of like a clam shell. In any case, you cut across the potato but only 3/4 of the way through, about 1/8" thick. Then you make another cut all the way across the potato. You want to have something with two 1/8" thick  slices of potato connected by a hinge of potato.

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Stuff the potato with the lamb and herb mixture. Dip the open side of the potato only in the egg, then in flour.

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Deep fry for about 3 minutes at 360°F until golden brown and done. Remove from the fryer and salt.

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Cute! Little meat and herb-stuffed deep-fried potato sandwiches. And really quite tasty! I'd make them again.

There's a preparation that involves cooking them with tomato sauce, but it seemed like they would get all soggy so I just served mine with sriracha. Authentic? No. But quite tasty!

This recipe is sort of based on this recipe, but scaled smaller.


What I ate: April 4, 2011

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

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Lunch: Sausage and green pepper stir-fry with rice. There one Vermont Smoke and Cure breakfast sausage, cut into small pieces, and one green pepper in the serving below.

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Snack: 0.7 oz. organic peanuts

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

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

Steps: 8,117. It was also snowing and/or raining most of the day. Not the best of days to walk!

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

What I ate: April 3, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon.

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Snack: 0.7 oz. peanuts.

Lunch: Roasted turkey and cabbage stir-fry with garlic. And rice. 3.0 oz. Misty Knoll turkey.

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


Dinner: North Hollow Farms strip steak grilled, vacuum sealed, frozen, the reheated in the sous vide to perfect medium rare. With a salt and olive oil rubbed baked potato. And steamed broccoli.

ate.2011.04.03.d.jpgNote that this is how my steak is supposed to look, unlike the unsuccessful indoor steak attempt. Also the potato was left over, vacuum sealed, frozen, and reheated for 22 minutes boil-in-bag. It was good, better than a microwaved baked potato (I think) but definitely not as good as fresh from the oven. I'll reserve the freezing technique only for when I have extra baked potatoes rather than as an alternative to baking a fresh potato.

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

Snack: 0.7 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 114.4 lbs.
Weight at the beginning of the next day: 111.8 lbs.

What I ate: April 2, 2011

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

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Lunch: Grilled ham and cheese with bacon with French fries. At Bolton Valley skiing.

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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.

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And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria. That's really the wrong pairing, but I was going to have Chicken paprika with sour cream sauce for dinner tonight and that's the wine that would have gone really well with that dish.

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

Snack: 0.7 oz. pretzels. 0.7 oz. tortilla chips and salsa. And 1 chocolate chip cookie.

Steps: 7777 (really!) Also, I went skiing so that was some exercise without any steps.
 
Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 114.4  lbs.

What I ate: April 1, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). I reheated the filling for 45 seconds in the microwave and the tortilla wrapped in a damp kitchen towel for 35 seconds.

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Lunch: Stir-fry of 2.8 oz. turkey and cabbage. With rice.

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And I roasted a pork, in the oven, old school. The end result was a 5.0 oz. package of thinly sliced roasted pork for a roasted pork dinner and 3 3.0 oz. packages for stir-fry. And a little left over for Roscoe.

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Snack: 1.5 oz. of roasted pork trimmings from making the pork roast.

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Beverage: Soy chai latte.

Dinner: Mussels fra diavalo with spinach. It's my regular recipe, but I threw in a minced jalapeño for a little extra diavalo, 2 cups of spinach to make it a little healthier. I also added an extra half ounce of wine (totaling 1.5 oz.). And it was delicious! And 2 glasses of Casal Garcia Vinho Verde, Portugal.

ate.2011.04.01.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 0.7 oz. pretzels.

Steps: 10,348
Weight at beginning of the day: 113.2 lbs.
Weight at the beginning of the next day: 111.2 lbs.