October 2011 Archives

What I ate: October 31, 2011

Breakfast: Bacon, eggs and toast. Half slice of Barowski's whole wheat bread toast with Earth balance spread.

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Snack: 0.7 oz. peanuts.

Lunch: Stir-fry of beef with scallions and bean sprouts. And rice.

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Snack: Spicy V-8. And 2.0 oz. store-bought Chex Mix, which is not as good as my homemade Sriracha chex mix. I'm a little sick and I'm starting to crave junk food. This is a 1.0 oz. bowl.

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Dinner: Tonkatsu and rice. There's supposed to be sautéed cabbage on the plate, but I didn't feel like making it.

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And 2.0 oz. Doritos, 1 bite-sized Milky Way chocolate bar (it is Halloween, after all) and 2 glasses of Humberto Canale malbec, 2010.



Weight at beginning of the day: 113.6 lbs.
Weight at the beginning of the next day: 112.6 lbs.




What I ate: October 30, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, cream cheese, tomato and red onion. And a mimosa.

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

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Snack: A Saranac lager and 0.7 oz. peanuts.

Dinner: Iron Chef Chinese Buffet with Mom.

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Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 113.6 lbs.





What I ate: October 29, 2011

Breakfast: Waffles and sausage. I made a fresh batch of waffles and froze the rest for later.

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Snack: A Spicy V-8. And 0.7 oz. peanuts.

Lunch: Bacon, lettuce, tomato and avocado sandwich. On 1 slice of Barowski's wheat bread, cut in half.

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Snack: 3 Kashi roasted garlic crackers with Cabot extra sharp cheddar cheese.


Dinner: Spaghetti with Italian sausage and homemade marinara, wheat Italian bread with olive oil and Aguaribay malbec.

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Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate.

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 112.0 lbs.



What I ate: October 28, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. And since it's apparently global champagne day, a glass of Proscecco.

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Snack: A Spicy V-8.

Lunch: Spicy sesame beef with snow peas and rice.

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Snack: 0.7 oz. peanuts.

Beverage: An Ommegang Rare VOS, Belgian-style Amber Ale.

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Beverage: Momokawa pearl, cold saké.

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Dinner: Tuna sushi and sashimi platter. Spicy tuna and cucumber nori roll. Tuna, cucumber and avocado nori roll. And the same thing as an inside-out roll, which I had never made before and was only partially successful. I think it needs to be compressed a bit more.
 
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I finally got the regular rolls correctly coming out with the filling centered on the rice. I needed to make a slightly bigger sheet of rice. After cooking the rice, I add the sushi vinegar (vinegar and sugar) and spread it out on a sheet pan to cool. This makes three rolls:

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Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate. And 2 glasses of Aguaribay malbec.


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






What I ate: October 27, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen.

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Lunch: Sausage and green pepper stir-fry. With rice.

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Snack: 3 Kashi roasted garlic crackers with Cabot extra sharp cheddar cheese. And a half glass of Sebastiani chardonnay.

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Dinner: Chicken paprika, rice and broccoli. And a glass of Sebastiani chardonnay.

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Dessert: 3 strips of Dagoba lavender blueberry dark chocolate. And Humberto Canale pinot noir.

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


What I cooked: October 27, 2011

It was a cold and rainy day which made me want to cook. So I headed off to the grocery store and, 4 hours later I have a lot of food prepared and frozen. I'm not kidding.

I vacuum sealed and froze a nice piece of tuna that I'll use for a sushi in a day or two.

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And while normally freeze cooked meat, I do keep some frozen chicken because several of my favorite chicken dishes don't really freeze well cooked. I divided, vacuum sealed and froze some chicken breast.

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Now on to actually cooking something. How about a roasted pork? The key to a great bone-in roasted pork is trimming the meat to get rid of that big layer of fat on the right.

cooked.2011.10.27.7.jpg The finished roast:

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All cut, vacuum sealed and frozen. There are also two packages of stir-fry meat from the piece of meat I cut from the top of the roast.

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I grilled some filet mignon steaks; they're vacuum sealed and frozen and can be reheated in the sous vide to perfect medium rare when I'm in the mood for steak.

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And a batch of maple breakfast link sausage. Pre-cooked and frozen they can be reheated quickly in the microwave, sauté pan or oven.

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And a batch of homemade spicy breakfast sausage patties.

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And roasted rosemary lamb shanks...

cooked.2011.10.27.12.jpgThere's one 5.2 oz. sliced for roasted lamb dinner, and one 14 oz. package, diced, for making shepherd's pie later. Vacuum sealed and frozen.

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And I made chicken paprika for dinner.

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What I ate: October 26, 2011

Breakfast: Sausage, egg and cheese biscuit. With homemade sausage, an organic egg, Cabot extra sharp cheddar cheese and a homemade buttermilk biscuit.

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Snack: A Spicy V-8.

Lunch: Stir-fry of zucchini and 1 1/2 slices of bacon. With rice.

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Snack: 3 Kashi roasted garlic crackers with Cabot extra sharp cheddar cheese. And a half glass of Sebastiani chardonnay.

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Dinner: Fried chicken fingers, boneless Buffalo chicken 'wings' and seasoned French fries. And Humberto Canale pinot noir.

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Dessert: 6 squares (2 strips) of Green & Black's hazelnut currant dark chocolate.

And 1/8 cup popcorn, air popped with 1/2 tbsp. butter.

Weight at beginning of the day: 110.6 lbs.
Weight at the beginning of the next day: 110.2 lbs.

What I ate: October 25, 2011

Breakfast: Corned beef hash, egg and toast. I previously cooked a can of hash and split it into three servings, this is one of the previously vacuum sealed and frozen servings. I just defrosted it for 0:25 on high in the microwave and cooked it a little in the pan that I used to scramble the egg. With one half of a slice of Barowski's wheat bread with Earth Balance spread.

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Snack: 0.7 oz. peanuts and a Spicy V-8.


Lunch: Roast beef sandwich. 3.0 oz. eye round roast beef, medium rare. I prepare the roast beef in the sous vide, slice, divide, vacuum seal and freeze it. I only need to take out a single package and defrost it in its vacuum sealed bag in cold water in the morning and it's perfect for my lunch sandwich. On one slice of Barowski's wheat bread, cut in half, with mayo, horseradish, lettuce, salt and pepper. And Kettle Chips barbecue potato chips.

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Snack: A Saranac Adirondack lager. And 0.7 oz. peanuts.

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Dinner: Grilled wild coho salmon, sautéed cabbage and rice. With a glass of Sebastiani chardonnay. I previously seared the salmon on the grill, chilled, vacuum sealed and froze it. 45 minutes in the sous vide from frozen at 140°F and it was perfect.

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Dessert: 6 squares (2 strips) of Green & Black's hazelnut currant dark chocolate.


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





What I ate: October 24, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. A quick reheat of the filling I made a few days ago; I heated the tortilla in a damp kitchen towel for 0:45 in the microwave and the filling for 0:40 (separately). Quick and easy!

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Snack: 0.7 oz. peanuts and a Spicy V-8.


I cooked off two pounds of bacon. I bought it on Saturday and still have a little over from the last batch but you can never have too much pre-cooked bacon ready.

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Lunch: Stir-fry of shrimp, onions and spinach. With rice.

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Wine: Seven deadly zins, California zinfandel. Delicious, one of my favorite everyday wines!

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Dinner: Filet mignon steak, baked potato and broccoli. I grilled the steak a few days ago, vacuum sealed and froze, then defrosted and finished cooking it in the sous vide today. The potato is a salt and olive oil rubbed baked potato with Vermont butter and cheese cultured butter and Organic Valley sour cream on the side.

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Dessert: 3 strips of Dagoba xocolatl chocolate bar (9 squares).

And 1.0 oz. potato chips and dip. I need to stop eating the potato chips and dip.


Weight at beginning of the day: 111.6 lbs.
Weight at the beginning of the next day: 110.6 lbs.







What I ate: October 23, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, cream cheese, tomato and red onion. I really love this breakfast, I look forward to having it on Sunday morning all week!

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And a mimosa. I've found that a split (375 ml.) makes about 3, and I can have 1 1/2 on Saturday and 1 1/2 on Sunday and it works out perfectly!

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Snack: A Spicy V-8.

Lunch: Turkey club sandwich. So delicious! One slice of Barowski's wheat bread, cut in half and toasted. With 3.0 oz. roasted turkey (that I roasted yesterday), 2 slices of bacon, lettuce and mayo. With Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts. And an Ommegang Abbey Ale, a Belgian-style dubbel.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 111.6 lbs.

What I ate: October 22, 2011

Breakfast: Pancakes and bacon. With Vermont maple syrup. A new batch of pancakes today. And a mimosa.

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Normally Monday is my shopping and cooking day but the weather is not cooperating with my original plans to I switched it up and went first thing today.

I grilled some fresh wild coho salmon which will be vacuum sealed and frozen for future meals. It's just seasoned with salt, pepper, granulated garlic and olive oil and seared for 1:30 on each side on a very hot grill.

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I roasted a split turkey breast. And, in this case, I actually roasted it, in the oven, instead of faking it in the sous vide. The turkey was seasoned with salt, pepper, granulated garlic and sage and roasted for 60 minutes at 375°F in a roasting pan until the internal temperature reached 160°F.

ate.2011.10.22.c3.jpgEven though a split breast is a little expensive ($ 9.54), it made one 5.0 oz. serving for turkey and gravy, one 3.0 oz. serving for sandwich and three 3.2 oz. servings for stir-fry. Five meals is not bad.

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Snack: A Spicy V-8.


Lunch: Bacon, lettuce and tomato sandwich on one slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts.


Dinner: Japanese style chicken curry and rice. And 2 glasses of Hawk Crest cabernet sauvignon which isn't really the right pairing but it was left over from yesterday.

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Dessert: 2 strips of Green and Black's hazelnut current dark chocolate bar.


Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 109.8 lbs.




What I ate: October 21, 2011

Breakfast: French toast from homemade whole grain anadama bread with bacon and 0.6 oz. Vermont maple syrup.

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Lunch: Twice-cooked pork with broccoli and scallion stir-fry and rice.

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Snack: 0.7 oz. peanuts and a Spicy V-8.

Beverage: Hawk Crest cabernet sauvignon, California, 2006.

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Dinner: Bacon cheeseburger and French fries. The burger is a made from homemade ground beef made from chuck steak, grilled, vacuum sealed and frozen. I reheated it in the sous vide for 30 minutes at 133°F from frozen so it was still perfectly medium-rare. With 2 slices of bacon, Cabot extra sharp cheddar cheese and lettuce on a Barowski's wheat English muffin. With 4.5 oz. Cascadian organic French fries, deep fried for 2 minutes. And organic bread and butter pickles. So delicious, and why I really can't go out for a burger anymore - it's just not as good!

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Dessert: 2 strips of Dagoba lavender blueberry dark chocolate.

And 1.0 oz. potato chips and French onion dip. I really need to get rid of the potato chips and dip!

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


What I ate: October 20, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen.

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Snack: Spicy V-8 and 0.7 oz. peanuts.


Lunch: Turkey and cabbage stir-fry with rice. Actually, it's pork, not turkey, because I didn't realize that I didn't have any turkey for stir-fry in the freezer when I planned the menu.

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Snack: 2 Kashi roasted garlic crackers with Cabot extra sharp aged cheddar and a half glass of Redcliffe sauvignon blanc.

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Dinner: Rigatoni, prosciutto, broccoli and tomato in pepper vodka cream sauce. And more sauvignon blanc. Here's part of the mise en place for the meal:

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Dessert: 2 strips (6 squares) of Green and Black's cherry dark chocolate.

And 1.0 oz. potato chips and French onion dip. Fortunately the bag of potato chips is getting near the bottom because clearly I should not have potato chip and dip in the house.


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







What I ate: October 19, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. That's the filling for two burritos.

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I cooked off two pounds of bacon, shown here cooked, packaged and ready to freeze.

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Snack: A Spicy V-8 and 0.7 oz. peanuts.

Lunch: Twice-cooked pork with broccoli and scallions.

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Snack: 0.7 oz. peanuts. And a glass of Redcliffe savignon blanc.

Dinner: Fish and chips. Beer-battered fried haddock, with seasoned French fries and homemade tartar sauce. And a Saranac lager. Well, 9 oz. of one. The other 3 oz. was part of the beer batter. The French fries are 4.0 oz. Cascadian Farms organic frozen French fries, because I've been lazy about hand cutting my own recently.

I think I prefer the haddock to cod for my fish and chips. The haddock is thinner and tends to be more tender than the cod.

ate.2011.10.19.d.jpgDessert: 1 strip of Dagoba xocolatl chocolate bar and 2 strips (6 squares) of Green and Black's cherry dark chocolate bar.

And 1.0 oz. potato chips and dip.


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


What I ate: October 18, 2011

Breakfast: Gimme lean, egg and cheese English muffin. With 2.5 oz. Gimme lean vegetarian sausage patty on a Barowski's wheat English muffin. It was okay, but the homemade turkey sausage and homemade pork sausage versions are better. Forming the Gimme lean into patties, pre-cooking and freezing it works really well, however.

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Lunch: Stir-fry of zucchini and bacon and rice. With 1 small-to-medium zucchini and 1 1/2 slices of bacon.

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Snack: A Spicy V-8. And 0.7 oz. peanuts.

I grilled some filet mignon steak, partially cooking it, cooling it, vacuum sealing and freezing it for a future meal.

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I also made garlic mashed potatoes, which are normally way too labor intensive to make for one person. Fortunately, they're very good if you vacuum seal and freeze them. Reheating them boil-in-bag works perfectly and the texture is nearly indistinguishable from freshly made. I started with about 3 pounds of Yukon Gold potatoes and ended up with six servings of approximately 7 oz..

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Dinner: Braised beef short ribs and mashed potatoes.

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And 2 glasses of Notro malbec. I had the other half yesterday.

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Dessert: 6 squares (2 strips) of Green and Black's cherry dark chocolate bar.


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

What I ate: October 17, 2011

Breakfast: Bacon, eggs and toast. Half slice of Barowski's whole wheat bread toast with Earth balance spread.

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Lunch: Roast beef sandwich with mayo, horseradish and lettuce on one slice of Barowski's wheat bread, cut in half. And Kettle Chips barbecue potato chips. 3.0 oz. of homemade eye of round roast beef.

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Snack: 1.0 oz. potato chips and dip. And an Ommegang Abbey Ale.

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Dinner: At Mom and Dad's. Mom's miso soup.

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And Mom's sukiyaki. It's cooked at the table in waves of food which are difficult to photograph (as is also the case with tempura), but here are the cooked leftovers:

ate.2011.10.17.d2.jpgThere's spinach, tofu, konyaku, flank steak, onions and water chestnuts.

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






What I ate: October 16, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, cream cheese, tomato and red onion. Also, a mimosa, the New York Times and Lyle Mays "Fictionary" for music.

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Lunch: Bacon, lettuce and tomato sandwich on one slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. cashews.

I wanted potato chips and dip, but I didn't have any. Of course I should have known that I'd still want potato chips after having the cashews, but I did at least walk to the store to get chips and dip, about 1.5 miles total.

Snack: 1.0 oz. potato chips and French onion dip. And a Saranac Adirondack lager.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 110.6 lbs.




What I ate: October 15, 2011

Breakfast: Corned beef hash, 1 scrambled egg and 1/2 slice of Barowski's wheat bread toast with Earth Balance spread. That's 1/3 of a 15 oz. can of hash, which is actually the recommended serving size. And a mimosa.

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Note there is much less food on this plate than the corned beef hash with eggs, toast and home fries at The Wayside in Montpelier, Vermont.

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Lunch: Ham and cheese sandwich and Kettle Chips barbecue potato chips. 3.0 oz. ham on 1 slice of Barowski's wheat bread, cut in half.

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Walked to the Village Variety, 1.55 miles (total).

Snack: A Spicy V-8.

And later, two Kashi roasted garlic crackers ("natural Triscuits") with Cabot cheddar cheese and a half glass of Redcliffe sauvignon blanc.

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Dinner: Spaghetti with Italian sausage. With Aguaribay malbec.

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My original menu was roast beef, rice, gravy and broccoli but a friend mentioned on Facebook that she was having spaghetti for dinner and that sounded better. That's 1.9 oz. of pasta (dry weight, before cooking), 4.2 oz. Nature's Place marinara (previously frozen), 1 spicy Italian sausage (previously cooked and frozen) and 1 slice of wheat Italian bread (previously frozen) with olive oil. I have homemade pasta sauce in the freezer as well, but I figured I'd use up the rest of the jar sauce first.


Dessert: 2 strips of Dagoba lavender blueberry dark chocolate.

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

What I ate: October 14, 2011

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, an organic egg, Cabot cheddar cheese on a Barowski's wheat English muffin. This was a decidedly less attractive version of the dish, unlike my nearly perfect one, earlier.

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Snack: A Spicy V-8 and 0.7 oz. peanuts.

Lunch: Twice cooked pork with scallions and noodles (and broccoli).

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Dinner: Filet mignon steak, baked potato and broccoli. With Gianni Russo Montepulciano D'Abruzzo.

ate.2011.10.14.d.jpgThe steak was previously grilled (partially cooked), chilled, vacuum sealed and frozen. I reheated and finished cooking in the sous vide machine for 0:40 from frozen at 133°F.

Over the summer I cheated on my salt and olive oil rubbed baked potato and cooked it in the microwave. Now that it's cool again I cooked it in the oven, as a baked potato should be, and it was so much better! Well worth the hour in the oven. Served with Vermont Butter and Cheese cultured butter and sour cream.

Dessert: 2 strips (6 small squares) of Green and Black's cherry dark chocolate bar. And Aguaribay malbec. 


Weight at beginning of the day: 109.2 lbs.
Weight at the beginning of the next day: 110.2 lbs.

What I ate: October 13, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen.

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Snack: A Spicy V-8. And 0.7 oz. peanuts.

Lunch: Spicy sesame beef with snow peas and rice.

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A few glasses of Gianni Russo Montepulciano D'Abruzzo.

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Dinner: Homemade sausage and green pepper lasagna, a slice of wheat Italian bread with olive oil. I vacuum sealed and froze the lasagna then reheated it boil-in-bag for 22 minutes.

I could have made it look better by sticking in the oven or broiler for a few minutes to re-melt the cheese on the surface, but I was hungry.

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Dessert: 2 strips (6 small square) of Green and Black's cherry dark chocolate bar.


Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 109.2 lbs.




What I ate: October 12, 2011

Breakfast: Bacon, eggs and toast. Half slice of Barowski's whole wheat bread toast with Earth balance spread.

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I cooked and froze Gimme Lean vegetarian sausage patties. They're each 2.5 oz. and formed into a 3 1/2" cookie cutter. In retrospect, I could have probably used the 3" cutter because unlike pork sausage, Gimme Lean doesn't shrink when you cook it! Here they are sauteing in olive oil in a large sauté pan, medium-low heat, 5 minutes per side.

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Snack: A Spicy V-8 and 0.7 oz. peanuts.

Lunch: Stir-fry of sausage and green peppers with rice. There are two breakfast link sausages that I previously cooked and froze, defrosted in the microwave for 0:40, sliced and used in the stir-fry.

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Snack: A soy Chai latte and 0.7 oz. peanuts.

Dinner: Tingua poblano, a Mexican stew of pork, potatoes and smoky tomato sauce. Very delicious! With a side of a flour tortilla.

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And 2 glasses of Alamos malbec.

Dessert: 2 strips of Dagoba blueberry lavender dark chocolate.



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





Tingua poblana - Pork with smoky tomato sauce and potatoes #2

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This is an excellent Mexican stew! The recipe is from Authentic Mexican by Rick Bayless (p. 248) and it's a little bit of work to prepare but well worth it.

It takes almost an hour and a half to prepare but the flavors are so great that it's definitely worth it. This amount serves 4.

16 oz. boneless pork
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
3 bay leaves
10 oz. potatoes (I used red boiling potatoes)
28 oz. can of fire-roasted diced tomatoes, drained
4 oz. chorizo sausage
1 tbsp. vegetable oil
medium yellow onion, diced
1 clove garlic, peeled and minced
1/2 tsp. dried oregano
2 canned chipotles in adobo

I cut a section of pork sirloin roast into 1/2 to 3/4" cubes.

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Bring water to boil in a saucepan large enough to hold the pork. Add salt. Add the pork. Skim off any foam that forms on the surface. Add the herbs and bay leaf. Lower the heat and simmer for 45 minutes. When done, remove the pork then strain the broth, reserving 1 cup.

I peeled the potatoes, diced them, and then boiled them in salted water for 15 minutes. The recipe calls for the reverse order - boil, peel, dice, but I suppose both work.

Here's the boiling in progress:

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After draining the pork (and reserving 8 oz. of the liquid), I used the same pan to cook the chorizo. The first time I used regular store bought chorizo which became incredibly tough. This time I made my own homemade loose chorizo sausage which definitely worked better. You need to make the chorizo a day ahead, however.

Over medium heat add canola oil and cook the chorizo for 10 minutes. Remove the chorizo from the pan leaving the seasoned oil.

Add the onion and pork. Brown thoroughly, about 10 minutes.

Add the garlic and cook for a few minutes.

Add the drained canned chopped tomatoes, oregano, and the chorizo. Simmer for 5 minutes. Add the potatoes, 1 cup of reserved pork broth, chipotle pepper and adobo. Cook for 10 minutes.

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Season with salt and pepper.

I served about a 12 oz. serving in a bowl with a warm flour tortilla on the side. Ripping off a bit of the tortilla and wrapping a big of the pork and sauce is excellent. And the last bit of tortilla can be used to mop up the remainder of the sauce.

I ate one of the servings and vacuum sealed and froze the remaining 3. It reheats very well boil-in-bag. Take the frozen bag and place it in a pot of boiling water. Bring back to a boil, reduce the heat, and simmer for 22 minutes, flipping the bag over once.

What I ate: October 11, 2011

Breakfast: Pancakes and bacon. Both previously frozen. With Vermont maple syrup.

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I packaged the pork roast into 3.2 oz. servings for pork stir-fry.

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And the roast beef into 1 5.0 oz. serving for roast beef and gravy, 2 3.0 oz. servings for roast beef sandwich and 4 3.2 oz. servings for beef stir-fry. The roast was on sale for $ 7.61, so getting 7 meals out of it is a pretty good deal!

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Snack: A Spicy V-8 and 0.7 oz. peanuts.


Lunch: Bacon, lettuce and tomato sandwich on one slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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I finished braising the beef short ribs that I started yesterday - 90 minutes in a 350°F oven covered, then 45 more minutes uncovered.

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Snack: 1 glass of Red Cliffe sauvignon blanc and 0.7 oz. peanuts.

Dinner: Turkey, rice, gravy and broccoli. The 6.0 oz. turkey I previously cooked in the sous vide, vacuum sealed and froze. I defrosted that and reheated it in the microwave for 0:25. The rice I also reheated in the microwave (from refrigerator temperature) for 0:40. The gravy I made fresh though it was actually chicken gravy. The broccoli I microwaved for 1:20. All, in all, an easy meal. With 1 glass of Red Cliffe sauvignon blanc.

ate.2011.10.11.d.jpgDessert: 3 little squares (1 strips of Green and Black's hazelnut and currant dark chocolate. And 1 glass of Alamos malbec.

 

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



Braised beef short ribs #2

This is Tom Colicchio's braised short rib recipe from Food & Wine magazine. I made it before and it was excellent! I made a new batch, and here are the pictures:

I started with a much bigger package of beef short ribs this time. The recipe called for flanken style ribs, which are shorter, but these worked out fine.

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This is another style of short ribs that work, as well:

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Season the ribs with salt and freshly ground black pepper.


Here's they are browning (9 minutes per side) in a really large sauté pan.

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Here are even shorter short ribs browing. All of the types seem to work equally well.

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While those were cooking I chopped the vegetables for the mirepoix. That's

2 carrots, peeled and sliced
3 stalks celery, sliced
1 large yellow onion
3 cloves of garlic, peeled and cut in thick slices


You can cut the vegetables into a bigger pieces than this, and I do now, since they're really just there for flavor and are removed before serving.

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After removing the ribs from the sauté pan the vegetables go in over low heat for 20 minutes.

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The pan get deglazed with a bottle of wine and brought back to a boil. There's a "rule" that you should only cook with wine you'd drink, and this is sort of pushing the bounds a bit.

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Add 3 sprigs of fresh thyme or 1/2 tsp. dried thyme.


Ready to marinate in the wine overnight in the refrigerator. Flip once in the evening.

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The next day, with 3 cups of chicken broth added and ready to be brought back to a boil on the stove:

ate.2011.10.11.c8.jpgMeanwhile, preheat the oven to 350°F.

And after cooking in the oven for 90 minutes at 350°F covered. And another 45 minutes uncovered.

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The meat removed from the juice.

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I've found the best way to separate the juice, which has quite a bit of mirepoix in it, is to strain it through a colander into a big Pyrex measuring cup. Then strain it into a smaller measuring cup through a fine mesh strainer. There should be about 2 cups of juice. I suppose the multiple step process would not be necessary if I had a really big mesh strainer, but I don't.

Here is is vacuum sealed and ready for freezing - four servings of one rib and about 3.5 oz. juice. 

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This dish is excellent with garlic mashed potatoes. The frozen short ribs can be defrosted and reheated in 45 minutes in the sous vide at 150°F. The frozen mashed potatoes are reheated boil-in-bag.

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Homemade loose chorizo sausage

My grocery store if pretty well stocked but curiously they don't carry Chorizo sausage. I order it from amazon.com so I can make chorizo breakfast burritos. Tingua poblano requires quite a bit of chorizo and I didn't like how it came out with chunks of hard chorizo so I made my own from scratch.

There is a slightly updated version of this recipe that adjusts some spices and does not require a meat grinder.

The recipe is based on Rick Bayless' recipe in Authentic Mexican, pp. 54-55.


1 dried California chile, stemmed and seeded
2 dried pasilla chile, stemmed and seeded
1 dried habanero, stemmed and seeded
1/4 tsp. coriander seeds
1/4 tsp. black peppercorns
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
⅛ tsp. ground cloves
⅛ tsp. ground nutmeg
⅛ tsp. ground ginger
1 tbsp. paprika
1/2 tsp. salt
2 cloves garlic, minced
1.0 oz. cider vinegar
2.5 oz. salt pork cut into long strips, 1/2" square
10 oz. pork loin cut into long strips, ¾" square

The recipe should have been made one ancho and one pasilla but I discovered that I was out of ancho chiles so I substituted what I had on hand. And I made it spicier.

Stem and seed the chiles, then cut in half lengthwise so they lay flat. Places them on a medium skillet or griddle and flatten until they blister and change color. Break into pieces and grind in a spice grinder.

Grind the whole spices in the spice grinder.

Combine the ground peppers, ground whole spices and pre-ground spices in a bowl.

The meat grinder attachment for my Kitchen-Aid mixer says to use long strips instead of cubes. Here's the meat ready to be ground.

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Using the meat grinder, grind the fat and pork with the coarse grinding plate into the bowl with the spices. Combine meat and spices thoroughly. Cover and refrigerate overnight.

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It could obviously be stuffed into sausage casing at this point in time, and you'd probably want to use the original (double this amount) recipe if you were going through the trouble of stuffing sausage.

This turned out pretty good but it wasn't as spicy as I thought it would be.



What I ate: October 10, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. A quick reheat of the filling I made a few days ago, today.

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Lunch: Hot dog and seasoned French fries. A Hebrew National all-beef hot dog, previously grilled, vacuum sealed and frozen. On a Barowski's wheat hot dog bun. With mustard and relish. And a Saranac Adirondack lager.

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I plan my menu a week in advance and lunch was supposed to be spicy sesame beef with snow peas but after a marathon morning shopping trip (Home Depot, BJs, Wal-Mart, Bed Bath and Beyond, liquor store and grocery store) I was really in the mood for a hot dog. And beer.


I cooked a roast beef. Well, it's not actually roasted, but I trimmed, seasoned, vacuum sealed and cooked and eye round of beef in the sous vide for 2 hours at 133°F for a nice medium rare roast beef. It will be chilled then sliced into servings for roast beef and gravy, sandwiches, and stir-fry beef, vacuum sealed and frozen. Here it is ready to go into the immersion cooker.

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I did the first step of making braised beef short ribs which involves browning 3.2 lbs. beef short ribs, 9 minutes on each side:

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Cooking a mirepoix (onion, celery, carrot) and garlic for 20 minutes over low heat:

ate.2011.10.10.c3.jpgReady to marinate the ribs in wine overnight.

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And I cooked off two pounds of bacon which will be frozen for future meals.

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And I made a test batch of homemade loose chorizo sausage - I didn't stuff it into casing because it's going into tingua poblano later in the week. I'm not sure how it's going to work out - I'll post the recipe if it does. It doesn't look great here, but then again it's ground uncooked sausage, so I'm not really sure that ever looks appetizing.

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About 10 oz. of the pork came from 3.2 lb. pork loin roast. 1 lb. more will go into the tingua poblano. This left a nice chunk of center cut pork left over, which I seasoned, vacuum sealed, and cooked in the sous vide for 1:30 at 155°F. That will be chilled tonight and sliced into 3.2 oz. servings for stir-fry and vacuum sealed tomorrow.

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Dinner: Sushi plate. With spicy tuna nori roll (with tuna, cucumber and sriracha), and tuna, cucumber and avocado nori rolls. And a side of tuna sashimi. And a glass of Red Cliffe sauvignon blanc, New Zealand.

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Dessert: 6 little squares (2 strips) of Green and Black's hazelnut and currant dark chocolate. And 2 glasses of Septima malbec.

And a banana.

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


What I ate: October 9, 2011

Very relaxing Sunday...

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, cream cheese, tomato and red onion. And a mimosa and the New York Times.

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The rest of the orange juice with a little Absolut Mandarin, a screwdriver.

Lunch: Stir-fry of beef with broccoli and scallions. And rice. With 3.2 oz. of leftover steak, previously frozen.

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A Omegang Hennepin Belgian Ale. Consumed while listening to Hooverphonic, Belgian ambient pop music.

A glass of Urban Riesling. And the book Company by Max Barry.

Dinner: Chinese buffet at Iron Chef Buffet in Oneonta with Mom and Dad.

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Dessert: 6 little squares (2 strips) of Green and Black's hazelnut and currant dark chocolate. And a glass of Septima malbec.

And 1.7 oz. potato chips.

Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 110.8 lbs.

What I ate: October 8, 2011

Breakfast: Waffles and breakfast link sausage. Both previously cooked and frozen. With fresh blueberries and Vermont maple syrup. The blueberries were left over after making blueberry muffins earlier in the week.

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Lunch: Spicy vegetarian chili with jalapeño skillet cornbread.

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Dinner: Japanese-style lamb curry with rice.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar and 2 glasses of Cupcake cabernet sauvignon.

And 3 oz. of evil Doritos. And that's the end of the bag so at least I don't have to worry about them anymore.


Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 109.8 lbs.



What I ate: October 7, 2011

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

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Snack: 0.7 oz. peanuts. And a Spicy V-8.

Lunch: Twice cooked pork with broccoli and scallions stir-fry. With rice.

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Snack: 0.7 oz. peanuts.

Dinner: Fish and chips. Beer-battered fried haddock, with seasoned French fries and homemade tartar sauce. And a Saranac lager. Well, 9 oz. of one. The other 3 oz. was part of the beer batter. The French fries are Cascadian Farms organic frozen French fries, because I've been lazy about hand cutting my own recently.

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And 2 glasses of Cupcake cabernet sauvignon.

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


What I ate: October 6, 2011

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

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A Spicy V-8.

Lunch: Roast beef sandwich with mayo, horseradish and lettuce on one slice of Barowski's wheat bread, cut in half. And Kettle Chips barbecue potato chips. 3.0 oz. of homemade eye of round roast beef.

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Snack: 0.7 oz. peanuts.

Dinner: Wild sockeye salmon, spicy green beans and rice. I previously seared the salmon on the grill, then chilled, vacuum sealed and froze it. 45 minutes in the sous vide at 140°F from frozen. With 2 glasses of Don Cano malbec.

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Dessert: 6 little squares (2 strips) of Green and Black's hazelnut and currant dark chocolate.

And a little more than 1/8 cup (before popping) of air popped popcorn with 1 tbsp. butter and salt.

Weight at beginning of the day: 108.0 lbs.
Weight at the beginning of the next day: 110.2 lbs.

What I ate: October 5, 2011

Breakfast: Blueberry muffin and bacon. The muffin was the one I nearly dropped yesterday, and instead just squished between my apron and the counter, which is why it's so mangled.

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Snack: Spicy V-8.

I made a batch of homemade turkey sausage patties. The first batch was excellent and I only had one patty left.

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Lunch: Turkey and cabbage stir-fry with rice.

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Dinner: Bacon cheeseburger. Homemade ground beef, 5.0 oz. before cooking, grilled, frozen, then reheated and cooked sous vide. With Cabot cheddar cheese, bacon and lettuce on a Barowski's wheat hamburger bun. With seasoned French fries and bread and butter pickles. And a Saranac lager. This was really, really good.

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Dessert: 2 glasses of Dan Cano malbec and 6 little squares (2 strips) of Green and Black's hazelnut and currant dark chocolate.
 

Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 108.0 lbs.







What I ate: October 4, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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Snack: 0.7 oz. peanuts and a Spicy V-8.

Lunch: Bacon, lettuce and tomato sandwich on one slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts.

I baked a half dozen blueberry muffins. One of them is a little squished because it rolled off the rack when I was releasing them from the muffin pan. I caught it between my apron and the counter, but, unfortunately, kind of squished it in the process.

ate.2011.10.04.c1.jpgDinner: Chicken paprika, rice and broccoli with sour cream sauce. 5.2 oz. chicken (before cooking). And 1 glass of Urban Riesling.

ate.2011.10.04.d.jpgDessert: 2 strips of Dagoba xocolatl chocolate bar and 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 109.8 lbs.


What I ate: October 3, 2011

Back at home and my normal schedule...

Breakfast: Sausage egg and cheese biscuit. With homemade turkey sausage, homemade buttermilk biscuit an organic egg and Cabot cheddar cheese.

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Snack: Spicy V-8.

Lunch: Spicy sesame beef with snow peas and rice.

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Dinner: Dad dropped off an unexpected package of take-out sushi from Wegmans since he was in Binghamton. So change of menu to a tuna sushi platter and a glass of Momokawa pearl sake!

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Dessert: 2 strips of Dagoba lavender blueberry dark chocolate and 2 glasses of Aguaribay malbec.

 
Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 110.0 lbs.