June 2013 Archives

What I ate: June 30, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Lunch: McDonalds quarter pounder with cheese and French fries. I had a sudden craving, so I picked some up instead of my planned meal of beef with snow peas stir-fry. I'm about 10 minutes away from the McDonalds so it wasn't particularly hot when I got home so I spread the fries out on a sheet pan and set the burger, whole, on the pan and put it in to oven at 350°F for 8 minutes. I didn't preheat, though my oven will reach 350°F in about 8 minutes. It worked pretty well, it definitely improved the fries.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: June 29, 2013

Breakfast: Corned beef hash, egg and toast. And a mimosa.

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Walked 2.33 miles in 38:29. There was also a minute of running in there, as I heard a train in the distance and didn't want to get stuck waiting for it to pass. Turns out it was way in the distance and the running was entirely unnecessary.


Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. peanuts.


Lunch: Sautéed chard, sardines and rice. The recipe is for kale, but it works great with beet greens and chard, too.

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Snack: Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc.

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Dinner: Beef and zucchini penne goulash with homemade tomato sauce. And a half slice of homemade ciabatta bread with olive oil.

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And 2 glasses of Norton Barrel Select malbec.


Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: June 28, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I previously cooked in a freshly heated tortilla.

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I ate breakfast so early I was hungry by 7:45 AM so I had a half slice of Barowski's wheat bread with Woodstock Farms organic peanut butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sautéed beet greens, sardines and rice. The recipe is for kale, but it works great with beet greens and chard, too.

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Snack: Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc.

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Dinner: Salad and barbecued chicken. A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Tuscan Italian salad dressing and Olvia's garlic and butter croutons.

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And a quarter of Brooks barbecued chicken, breast and wing. Or at least I think it's Brooks. It was from a library fund-raiser and it's that style, regardless. In any case, I had vacuum sealed it, and 50 minutes in the sous vide from frozen at 150°F makes a perfectly reheated chicken! Still moist and tender. With a side of Brooks barbecue sauce (from a jar). Delicious!

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And 2 glasses of Norton Barrel Select malbec.

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Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.8 lbs.

What I ate: June 27, 2013

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

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Made a batch of homemade hummus. I've been making a batch, from one 15 oz. can of chickpeas, every week. It's delicious and healthy!

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Snack: 0.7 oz. peanuts. And, later 1.0 oz. Sriracha chex mix.


Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's goddess salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of 90+ New Zealand sauvignon blanc.

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Seared filet mignon steaks, divided, vacuum sealed and froze. They'll be finished in the sous vide when I want steak.

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Grilled some more natural (no antibiotic, no hormone, vegetable feed) chicken breast tenders, vacuum sealed and froze.

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Snack: Rice with nori.

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Dinner: Spaghetti and Italian sausage. And garlic bread made from my homemade ciabatta bread.

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And 2 glasses of Trapiche malbec.

Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 122.8 lbs.

Repairing a wine chiller

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I have two of these Edgestar 28-bottle free-standing thermoelectric wine chillers. One has wine, the other I use as cool food storage. It usually stays around 55°F and is perfect for things like onions, potatoes, tomatoes, chocolate and other things that like it cool, but not cold. It works like a root cellar.

The one with food failed. I suspected something was wrong for a few days, but one day I opened it and it was decidedly warm, moist, and musty. Not good! I lost four onions and some basil :-(.

While there is a repair number on the back plate, it's a weird item to repair. It's way too large and heavy to mail off for repair, but it's inexpensive enough that I can't imagine sending a repair person out can be cost-effective. A new one costs $ 230, with free shipping! I think this one is at least 6 years old, but it's still in good condition and I hate to just throw it out.

Plus, I have three custom-cut plexiglass shelves that fit perfectly over the wine rack shelves so the food doesn't fall through.

Since I had nothing to lose I set out to repair it myself. How hard could it be?

Update: In this post, I replaced the Peltier because the fan and lights still worked, but there was just no cold. There is another post where I replace the power supply/logic board. And also one on replacing the exterior fans.

There are a pile of screws holding on the back panel. Removed.

All of the fans were working. There are 3 of them. The front fan on the other chiller, the one with wine, broke and I had previously replaced that. It's easy and you can do it from the front.

Once you remove the back cover you can see that there are two more fans on the outside. I did not know that! All of the fans are inexpensive 12 VDC computer-type fans and can inexpensively replaced if needed.

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Tracing the wires I found the wires that go to the Peltier chilling unit. I stripped back a little insulation from the wires and put a volt meter on them. 12.2 VDC. This was good, because I needed to know the voltage of Peltier, and also to make sure the power supply and thermostat were working. It almost certainly was the Peltier. I didn't take a picture at the time, but I'll point out the wires to check later.

A quick search on eBay found a new, genuine, Edgestar/Koldfront Peltier for $ 57. That seemed very expensive, especially since there was a possibility that this wouldn't actually fix the problem. Maybe if I take it apart further I can substitute a generic unit.

Removed the heat sink back cover (black cover on the silver thing). Two screws on each side, easy.

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There are two screws in the gap in the middle of the heatsink holding it to the chassis. The unit pokes through the back wall of the chiller so you need to pull straight back. And at this point, I clipped the wires to the Peltier at a convenient location a couple inches from the heatsink to splice them back together later.

On the outside heatsink next to the chassis screws were a couple big blobs of sealant with screws under it. I removed the sealant and unscrewed the screws and that did it - it separated the little heatsink (inside the chiller) with the great big heatsink (in the back). And, sandwiched in between, the Peltier!

It's about 1.5 inches square. A quick search on Digi-Key found what looks like a good replacement: 40mm x 40mm x 3.7mm 8.5A at 15.4V for $ 15.38. The data sheet shows that it runs correctly at lower voltages, consuming less current, though making less cold. I'm willing to spend $ 19 (with shipping and sales tax) and possibly fix it!

At least on the east coast, if you order something that fits in a tiny envelope from Digi-Key, you can get the ridiculously cheap first class USPS postage and it still arrives in 2 to 3 days! I ordered it on Tuesday and got it on Thursday.

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Actually, later on, I found this exact unit, a TEC1-12706 at Amazon for $ 8.99. It's 12V 92 watt. That would have worked too.

I also ordered some thermal compound, a.k.a. heatsink grease, to make sure there was a good thermal bond between the new Peltier and the heat sinks. It was $ 8.25 at Amazon. I also could have ordered it from Digi-Key, but I submitted the order before remembering that I needed it.

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Here's the new chiller unit and its data sheet. Pay close attention to the cold side orientation. This one has the label and red and black wires opposite of the TEC1-12706! Putting it in backwards will make a hot box instead of a cold box!

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Heatsink grease applied to both sides and the heatsink unit put back together. The little heatsink goes into the chiller unit, the big heatsink is in the outside back.

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Chiller unit and heatsinks reinstalled. I used gray wire nuts to connect the leads of the new Peltier to the existing leads. The red and black wires with the gray wire nuts right under the circuit board are the ones to test to make sure the thermostat and power supply are functioning.

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I tested it out, and after a few minutes the outside heat sink seemed warm and there seemed to be a cool breeze inside. After an hour it had dropped to 60°F inside. Success!

Here it is with my food in it again!

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What I ate: June 26, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Chana Masala and rice. And a Saranac rye IPA.

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CSA Week #3!


Weekly salad prep. This week's salads contain carrot, celery, green pepper, cucumber and red onion. Vacuum sealed in glass jars they'll stay fresh for at least 5 days.

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Dinner: Rib-eye steak, risotto and a salad. Salad with carrot, celery, green pepper, cucumber, red onion and tomatoes with Annie's Tuscan Italian dressing.

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The steak I previously seared on the grill, vacuum sealed and froze. 45 minutes in the sous vide from frozen at 132°F and it's perfectly rare to medium-rare. I made the risotto from scratch; it takes about 30 minutes and requires attention every couple minutes. It sure is delicious, though!

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And 2 glasses of Trapiche malbec.

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Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 124.4 lbs.


CSA Week #3 (2013)

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This week:

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I selected:

1 bag baby lettuce
1 red leaf lettuce
1 bunch scallions
1 bunch Swiss chard
1 bunch beet greens
1 bunch garlic scapes

All of the baby lettuce and most of the red leaf lettuce made the salads. Tear, wash, spin dry and vacuum seal.

Stem, cut, wash, spin dry the chard and put it in a zip-lock bag. Same for the beet greens.

All cleaned up and ready to go into the refrigerator:

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I made salads.

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Sautéed beet greens, sardines and rice.

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And the same thing with chard.

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A green juice (new post). With apple, pear, blueberries, green chard and ginger. That was the last of the chard.

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With the scalate.2013.07.03.l.jpglions I made pork with scallions, broccoli and noodles.



Previous week: CSA Week #2
Next week: CSA Week #4


What I ate: June 25, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Grilled chicken sandwich (new post) with a whole wheat bun, wasabi mayo and lettuce. And a salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Asian sesame salad dressing.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish dip. And, later, a Saranac pale ale.


Dinner: Shrimp pad Thai. And a half glass of 90+ sauvignon blanc.

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There are a lot of ingredients in this dish, but it's delicious!

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And 2 glasses of Maipe malbec.


Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 123.6 lbs.


Grilled chicken sandwich with wasabi mayo

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I thought this would make a good lunch, and healthier than the version I make with fried chicken strips and French fries!

I mixed a little dry wasabi powder with water and let it sit for 15 minutes or so. Then added a little mayonnaise, and spread it on the bun.

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It's about 3.2 oz. of grilled chicken breast tenders on a whole wheat hamburger bun.

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The rest was just a few pieces of lettuce. Delicious!

I even had it was a salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Asian sesame salad dressing instead of having it with potato chips!

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What I ate: June 24, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with bean sprouts and scallion stir-fry and rice. Actually, it's made with shallot greens from CSA Week #2.

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Ran 4 minutes at 7.1 MPH, 0.49 miles, for the The 4-Minute Workout.


Snack: Homemade hummus with 1.0 oz. Stacy's baked pita chips. And a half glass of 90+ Cellars New Zealand sauvignon blanc.

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Dinner: Whole wheat penne with grilled chicken, zucchini and garlic scape pesto. With homemade ciabatta bread.

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And 2 glasses of Maipe malbec.

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Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 124.2 lbs.


What I ate: June 23, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Ideally I would not be spending the morning baking with a high temperature of 84°F forecast, but for some reason I ran out of a bunch of things that require baking all at once. And it's summer and it's going to be hot all week. Good thing I have air conditioning!


Made Ciabatta Bread #4. And it worked this time, and it is delicious!

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Cooked and froze 2 pounds of bacon.

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Make a batch of blueberry muffins.

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Made a batch of Sriracha chex mix.

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In case you're wondering, the bread had to go in first based on when it was done with its second rising. It was baked at 425°F. The rest followed based on decreasing temperature: 400°F, 375°F and 250°F. This took a long time; I don't have four ovens!


Snack: A slice of my fresh ciabatta bread with olive oil. It was really, really good!

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Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips. And a Saranac pale ale. I was originally going to make the healthier beef with bean sprouts and scallion stir-fry but I didn't feel like it after cooking all morning.

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Snack: 1.0 oz. Tostitos tortilla chips with Green Mountain Gringo salsa (spicy) and a Saranac wild hop pils.

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Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom.

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Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 124.2 lbs.


Ciabatta bread #4

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I have a long history of failing to make this bread: #3, #2 and #1. I got a tip to try out this recipe from Food Wishes, with a helpful video. Well it looks really simple from the video, and it is! And it worked!

There's now a version #5 which is a slightly tweaked version of this recipe that worked even better.

3 1/2 cups unbleached bread flour
1/2 cup whole wheat flour
1/4 tsp instant ("bread machine") yeast
2 cups warm water
1 1/2 tsp salt

That is a basic no-knead recipe, though I did mix it in the Kitchen Aid mixer because it's easier than doing it by hand. The dough is very sticky!

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The video says let it rise for 18 hours in a cool place, covered with foil. It's summer, and while I have air conditioning, I like it hot, so it's usually 80°F here. It's about 70°F in my basement, so that will have to do. Fortunately it worked great!

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Oil a half sheet pan with olive oil and dust with cornmeal. I suspect that semolina flour is more authentic, but I did use cornmeal. I could have used a little more than this, as the bread stuck a little, but not badly.

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The dough is extremely sticky! I used the technique of dampening your cutting board and covering it with plastic wrap, which worked great. I lightly floured the surface, but it's best to put the flour in a separate little bowl rather than a pile on the plastic wrap, as I did, for reasons that will become obvious two steps from now.

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Formed into a nice loaf shape and floured on top.

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Thanks to the plastic wrap, you can just pick up the whole loaf and flip it over onto the sheet pan. This works well for such a large, sticky loaf. And why you don't want a pile of excess flour on top of the plastic wrap.

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Left rise for 2 hours. The video says to cover with a towel but it's so sticky I used loose plastic wrap. The video also mentions that the loaf will grow more horizontally than vertically, and he's not kidding!

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Into a preheated 425°F oven for 35 to 45 minutes. Mine looked done at 35 minutes. Holy moley, that's a huge loaf of bread. It's the right shape and it has a nice crust, though.

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It was delicious, too!

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What I ate: June 22, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I previously cooked in a freshly heated tortilla. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later 0.7 oz. peanuts.

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I tried the The 4-Minute Workout again, running 4 minutes at 7 MPH, 0.46 miles. I skipped the warm-up and cool-down on the treadmill this time. It sure is quick! Here's my heart rate graph, the first 4 minutes were the workout, and minutes 4 - 8 were cooling down. I had a 3 minute period above 162 BPM, which is 90 % of the maximum heart rate for my age of 180 BPM, so I think I'm running fast enough.

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Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Asian sesame salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc.

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Started a recipe of ciabatta bread. I have a long, horrible history of making this bread, or, more accurately, failing to make this bread. This recipe is completely different, so we'll see.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac white IPA.

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Dinner: Mount Fuji Japanese restaurant in Oneonta, New York, with Mom.

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And a glass of Kendall Jackson chardonnay. And 2 glasses of Agua de Piedra malbec at home.


Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: June 21, 2013

Breakfast: Pancakes and bacon. Both previously frozen, a quick reheat in the oven, 8 minutes at 375°F on a sheet pan.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Kale with chorizo, jalapeño and quinoa (new recipe). This was good but great. I think next time I make something like this I'll leave out the quinoa and just use it as a spicy kale side dish.

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a half glass of 90+ Cellars New Zealand sauvignon blanc.

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Walked 2.3 miles in 39:07.


Dinner: Salad and fried clams and French fries (new post). Salad with cucumber, carrot, celery, green pepper, red onion and tomato with Annie's Tuscan Italian dressing with Olivia's butter and garlic croutons.

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After figuring out how much work it is to make fried clams from scratch I just bought a box of SeaPak frozen fried clams strips. With 3.0 oz. Cascadian organic French fries, seasoned with salt, pepper, garlic power and cayenne pepper. And ketchup and homemade tartar sauce.

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And 2 glasses of Agua de Piedra malbec.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 123.6 lbs.


Fried clams and French fries

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This is probably not the healthiest meal, and it's not from scratch, but it is tasty.

After discovering how ridiculously difficult it is to make fried clams from scratch, I just bought a box of SeaPak frozen fried clam strips. Way easier! Each box is approximately 3 servings of the suggested size, 3.0 oz. (shown above).

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While you can cook them in the oven, the deep fryer is the way to go. 1 minute at 360°F. Perfect! I served it with homemade tartar sauce, recipe below.


The French fries are Cascadian organic shoestring French fries, 3.0 oz.. Those also could be made in the oven, but are so much better after just 2 minutes from frozen in the deep fryer. They're seasoned with salt, pepper, granulated garlic and cayenne pepper in the picture above and served with ketchup.


A nice salad is a good accompaniment to this meal, like this one with cucumber, carrot, celery, green pepper, red onion and tomato.

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Homemade tartar sauce

minced shallot (can substitute onion)
1 tbsp. pickle relish
2-3 tbsp. mayonnaise 
salt
pepper

It should probably have a little lemon juice in it, but I hate to juice a lemon for 1 tsp. of lemon juice, and I find that it makes it kind of watery. So I usually just leave it out.



Kale with chorizo, jalapeño and quinoa

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This was good, but not great. I think it would be better without the quinoa as a spicy kale side dish.

Serves 1 to 2. I intended to make 1 serving, but it was a lot more voluminous than I expected, probably because there was more kale than I thought in the bag. The serving on the plate, above, is about half of it.

1/2 cup quinoa (before cooking)
2 oz. chorizo sausage, diced
1 clove of garlic, minced
1 jalapeño, minced
kale (or Swiss chard, etc.)
a splash of champagne vinegar
Freshly ground black pepper
salt

Prepare 1/2 cup of quinoa and 1 cup of water. This is enough quinoa for 2 servings, as it's hard to make really small quantities of quinoa (or rice, for that matter). I prepared it in my rice maker, but it's easy to prepare on the stove as well.

Here's the chorizo, diced. I use the plastic cutting board because chorizo can stain your wood cutting board, at least temporarily.

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Cook the diced chorizo in a sauté pan until cooked through and the fat rendered.

Add the garlic and minced jalapeño. I include the ribs and seeds for extra hotness, but you could leave them out to make the dish milder.

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Add the kale and cook for a few minutes until wilted. Add a splash of vinegar.

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Add the quinoa. Or not.

Season with salt and pepper.


I've made a bunch of variations on this recipe, including:

Sautéed baby Swiss chard with pancetta
Swiss chard with pancetta and quinoa
Quinoa with prosciutto, garlic, tomato and chard
Quinoa with chorizo and peppers


What I ate: June 20, 2013

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

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Snack: 0.7 oz. peanuts. And, later 1.0 oz. Sriracha chex mix.


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

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Grilled some natural (no antibiotic, no hormone, vegetarian feed) chicken breast tenders. Vacuum sealed and froze 4 servings for future grilled chicken Caesar salads or chicken and cheese enchiladas. I prefer the tenders over the full breasts on the grill because it's easier to get it to cook all the way through without burning the outside or drying it out too much.

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Made a batch of garlic scape pesto.

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I read an interesting blog post in the New York Times, The 4-Minute Workout, that talks about a fascinating research study that showed improved heath, though not necessarily weight loss, with only 4 minutes of intense physical activity, 3 times a week! Today I gave it a try on the treadmill: 1 minute warmup at 3.5 MPH, 4 minutes running at 7.0 MPH, 1 minute walking cool-down. Total distance was 0.58 miles. Next time I do it I'll put my heart rate monitor on make sure I'm getting it high enough.


Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a half glass of 90+ Cellars New Zealand sauvignon blanc.

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Dinner: Salad, chicken and mushrooms with balsamic sauce and wild rice mix. Salad with cucumber, carrot, celery, green pepper, red onion and tomato with Annie's Tuscan Italian dressing.

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And 2 glasses of La Flor malbec.


Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 122.4 lbs.

Rice mix

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Being Japanese, I'm more of a white sushi rice sort of person, but I thought I'd mix things up a little and bought a container of this rice blend (white, brown, wild and red).

Note: there is an updated, and better, version of this recipe as Rice mix #2.

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As it turns out, you really can just follow the package direction, scaling down to a single serving, making it in a small saucepan.

1/3 cup rice mix
1/2 cup water
salt
a small pat of butter

Combine. Bring to a boil. Stir once. Cover. Reduce heat to simmer. Simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.

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Worked perfectly and it was quite tasty. It goes better with chicken and mushrooms with balsamic sauce than plain white rice does.


What I ate: June 19, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. A, later, a bowl of instant wakame soup.


Made a batch of homemade hummus.

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Lunch: Beef with snow peas stir-fry.

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CSA Week #2!


Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a half glass of Ponga New Zealand sauvignon blanc.

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Prepped salads veggies. This week's salads will have cucumber, carrot, celery, green pepper and red onion. Vacuum sealed they'll still be good 5+ days from now.

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Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce. I love this dish. Too bad it's not particularly healthy :-(

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And 2 glasses of La Flor malbec.

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Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 122.6 lbs.

CSA Week #2 (2013)

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This week:

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I selected lettuce (some sort of red leaf and some sort of bibb), kale, shallot greens, garlic scapes, rhubarb and popcorn.

Here it is all cleaned and prepped for the refrigerator. The leaf lettuce and some of the bibb went into making 4 salads for the week, vacuum sealed in jars. The kale is stemmed, cut and washed. Everything else is just cut up to fit in reasonably sized bags.

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Salads with the lettuce:

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A batch of garlic scape pesto:

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I used the jar to make Whole wheat pasta with grilled chicken, zucchini and garlic scape pesto.

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Kale with chorizo, jalapeño and quinoa:

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Beef with bean sprouts and shallot green stir-fry:

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I used a little lettuce on my Grilled chicken sandwich.

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I used the last of the shallot greens to make Shrimp pad Thai.

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Previous week: CSA Week #1
Next week: CSA Week #3





What I ate: June 18, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a bowl of instant wakame soup.

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Lunch: Pork with scallion and broccoli stir-fry made with shallot greens.

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Walked 2.26 miles in 40:33.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Woodchuck winter cider. That's the last of the winter, bring on the summer!


Dinner: Tingua poblana - Pork with smoky tomato sauce and potatoes. With a flour tortilla.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 123.2 lbs.


What I ate: June 17, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's 12-grain bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper and red onion with Annie's Asian sesame salad dressing. And sautéed teriyaki tempeh. With a homemade whole wheat and oat dinner roll with butter. This was really good! The tempeh was tasty and goes well with the dressing. It's something a little filling and full of protein without being meat.

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Snack: 0.7 oz. peanuts. And, later Homemade hummus with 0.8 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc. It was the last of the batch of hummus and the ramekin wasn't full so I reduced the amount of pita chips.

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Dinner: Chicken and cheese enchilada. With 3.0 oz. grilled chicken and salsa fresca. With 1.0 oz. corn tortilla chips.

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 123.6 lbs.

What I ate: June 16, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Mom's sushi and tofu with kamaboku and scallions at Mom and Dad's.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac Session ale.


Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 123.4 lbs.

What I ate: June 15, 2013

Breakfast: Corned beef hash, egg and toast. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Kale with pancetta and quinoa. The recipe is for Swiss chard, but it works just as well with kale.

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It's not difficult to cook diced pancetta, but it is time consuming, especially compared to defrosting a package of stir-fry meat or a pre-cooked sausage for 35 seconds in the microwave! This time I decided to cook the whole 3.0 oz. package and freeze half of it. We'll see how it works.

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a glass of Ponga New Zealand sauvignon blanc.

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Dinner: Cheesesteak sandwich and Kettle Chips barbecue potato chips.

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And 2 glasses of Kaiken malbec.


Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 122.6 lbs.

What I ate: June 14, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I previously cooked in a freshly heated tortilla.

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I ate breakfast kind of early again today, so I added a 7:45 AM half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety and the drug store, about 1.6 miles.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips. And a Saranac wild hop pils beer. I freeze hot dog buns, but in retrospect I should probably separate them before freezing. I really mangled that one separating it from a frozen block of buns!

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Salad and barbecued chicken. Salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Tuscan Italian dressing and Olivia's butter and garlic organic croutons.

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I currently live in a town with no restaurants. This is a huge change from when I lived in Montpelier, Vermont, where I was surrounded by excellent restaurants and food carts, and they were a 5 minute walk away. So when library was doing a fund-raiser selling barbecued chicken as part of the Flag Day celebrations, I took a 10 minute walk into town to pick some up! That was my second walk of the day, about 1.7 miles.

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And 2 glasses of Kaiken malbec.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.4 lbs.

What I ate: June 13, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Cooked and froze 2 pounds of bacon.

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Made a batch of homemade spicy pork breakfast sausage.

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Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Asian sesame salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc.

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From what I've read, hummus can be frozen. I packaged up 2.5 oz. by weight, which is the amount to fill a 2 oz. ramekin, like the one above. We'll see how it works.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar.
 
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Dinner: Japanese-style chicken curry and rice.

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And, later, 2 glasses of Cholila Ranch malbec.


Dessert: 5.0 oz. of homemade apple rhubarb ginger sorbet. I used the rhubarb from CSA Week #1 and it was delicious!

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.4 lbs.


Rhubarb apple ginger sorbet

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As I was thinking about what to do with the rhubarb in CSA Week #1 I realized that I have a new kitchen appliance that could make rhubarb sorbet no longer something that requires boiling and a food mill. That's right, I now have the Hurom Slow Juicer!

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And then craziness broke out, possibly because of the wine I had been drinking. Ginger. I bet ginger would be good with rhubarb. And apples? Isn't apple-rhubarb pie a real thing?

5.2 oz. rhubarb (there is a possibility it was 8.2 oz. rhubarb, remember, I had been drinking)
1 apple (it was a Royal Gala apple, but it probably doesn't matter much)
ginger (about the size of my thumb to the first joint)

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Throw that stuff into the juicer. I got 10-11 oz. of juice from that. Warning: rhubarb is ridiculously fibrous and may choke your juicer. The Hurom handled that much, but it did clog the solids exit chute before it was done.

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Add some sweetener. I added 5 oz. of bar simple syrup. That's equal weights of sugar and water, boiled and cooled. I keep it in my refrigerator for margaritas and mojitos, but it comes in handy for things like this, too. Not having to boil the mixture to dissolve the sugar makes chilling it to make the sorbet all the easier!

I also added a splash of vodka. I heard it's good for gelato and sorbet to keep it from freezing solid, and who am I to argue with adding vodka to something.

Into the Musso Lussino 4080 ice cream maker it went, and 20 minutes later, sorbet!

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That's a 5.0 oz. serving in the picture at the top, right out of the ice cream maker. It looks better after spending some time in the freezer. The taste is excellent, regardless. Keep in mind I like things tart - you may want to add more sugar!

What I ate: June 12, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. I made the filling yesterday, and it only takes 40 seconds to reheat in the microwave. Another 40 seconds for the tortilla, in a damp kitchen towel, and that's it.

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Snack: 1.0 oz. Sriracha chex mix.


Walked around town, 3.96 miles in 1:06:33


Lunch: Ham and Swiss cheese sandwich. With 3 slices of Black Forest ham, Swiss cheese and Dijon mustard on one slice of Barowski's 12-grain bread, cut in half. With Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. pretzels and a Saranac rye IPA.

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It's CSA Week #1!


Since I prepared salad greens from the CSA, I needed some salad veggies to go with it. Today it's carrots, celery, green pepper, cucumber and red onion.

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Vacuum sealed they'll be good for 5 days, maybe a little more. Incidentally, I have no problems vacuum sealing the wide mouth 16 oz. mason jars in my chamber vacuum sealer, but the 8 oz. and 4 oz. normal mouth jars can be problematic. Flipping the jar upside down works sometimes, at least if there isn't any liquid in the jar, of course. I've since determined that putting on the screw ring fairly tight is the solution. Intuitively I thought it should be loose so the air would come out of the jar, but really, somewhat tight works much, much better. Go figure. No need for the rings after the seal is made, that top is vacuumed on so tight you pretty much need a screwdriver to get it off.

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And I made a new batch of homemade hummus since I went to the grocery store today and got some more pita chips. I was intending to go shopping tomorrow morning but there is heavy rain forecast, so I thought I'd get it done today instead.

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Dinner: Chicken paprika with rice and broccoli. I haven't made this in a while and I suddenly had a craving while contemplating what to have for dinner tonight.

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And 1 glass of Ponga New Zealand sauvignon blanc, since it went much better than my usual malbec.

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And, later, 2 glasses of Cholila Ranch malbec.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.


CSA Week #1 (2013)

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It's the beginning of a new CSA season! This is from Earth's Harvest Farm in Morris, New York.

This week:

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I selected: 1 red leaf lettuce, 1 bunch kale, 1 bag baby lettuce, 1 bunch rhubarb, 2 popcorn and 1 bunch of shallot greens (which looks just like a scallion).

Here's the kale stemmed, roughly chopped, washed, spun dry and bagged.

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And all of the baby lettuce and most of the red leaf lettuce torn, washed, spun dry, divided and vacuum sealed in jars for 4 future salads.

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With the rhubarb I made rhubarb apple ginger sorbet (new recipe) and it was delicious!

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And some delicious salads.

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Kale with pancetta and quinoa.

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Pork with scallion and broccoli stir-fry made with shallot greens.

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Next week: CSA Week #2


What I ate: June 11, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Snack: A half slice of Barowski's organic 12-grain bread with Woodstock Farms organic peanut butter. I woke up at 4:00 AM, ate breakfast at 5:00 AM, so by 7:30 AM I was ready for lunch. I decided to have some toast instead.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Loaded baked potato with bacon, broccoli and cheese (updated recipe).

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Walk/run intervals, 1.09 miles in 0:15:00, on the treadmill. Walk, 3.4 MPH. Run, 6.4 MPH. I did half of a normal 30 minute cycle since I was trying out different shoes and didn't want to temporarily disable myself if they didn't work out. So far so good.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


I made a batch of chorizo breakfast burrito filling with chorizo, onion, green pepper, jalapeño and egg. I eat this twice a week; I normally make a batch on Wednesday morning and then have the leftover filling on Friday or Saturday. It reheats really well, 40 seconds in the microwave for the filling and 40 seconds for the tortilla, so reheat day is a quick and easy breakfast. But cooking day takes a good 20 minutes and requires quite a bit of chopping.

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I'm not sure why it never occurred to me to make the filling when I'm otherwise in the kitchen cooking on Monday or Tuesday. That way both breakfasts are quick and easy!

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Dinner: Salad and spaghetti and meatballs. Salad with lettuce, carrot, celery, cucumber, green pepper, mushrooms and tomatoes with Annie's Tuscan Italian salad dressing.

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And 1.8 oz. Barilla spaghetti, 6.0 oz. homemade sauce and homemade meatballs (2.2 oz. each, before cooking). The sauce and meatballs were previously frozen.

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And 2 glasses of Trapiche malbec.


That's the last vacuum sealed jar of prepared salad veggies for the week, but tomorrow is the first day of CSA season!


Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 121.4 lbs.

What I ate: June 10, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's 12-grain bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy Vegetarian Chili and jalapeño skillet cornbread. Something happened and the chili turned out really soupy today. Maybe there was a bad seal on the vacuum bag and some cooking water leaked in? It's never happened to me before, but it's possible. It was still tasty, however.

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Made a batch of sautéed teriyaki tempeh (new recipe). This was an experiment to see if it could be a replacement for grilled chicken in my grilled chicken Caesar salad. This was really good and I'll definitely make it this way again!

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar. And a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Homemade chicken fingers (previously frozen) with Cascadian organic seasoned French fries.

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And 2 glasses of Trapiche malbec.

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Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 123.0 lbs.

Sautéed teriyaki tempeh

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This was an experiment to see if I could use tempeh instead of chicken in my grilled chicken Caesar salad. I haven't tried it in a salad yet, but by itself it's excellent! It's delicious and it has a nice texture. I'll definitely make it this way again.

I started by making a little homemade teriyaki marinade:

soy sauce (shoyu)
sake
1 tbsp. sugar
1 clove of garlic, minced
ginger, minced

Heat in a small sauce pan until it boils, then remove from the heat. I didn't list some of the quantities because I didn't measure them, and the amount of marinade you'll need varies dramatically if you're not vacuum marinating the tempeh.

Incidentally, teriyaki sauce in a jar is far to thick and probably too sweet, at least for me. You'd need to thin it down somehow, but it's probably easier to just whip up something like this.

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I used Light Life three grain organic tempeh with soybeans, millet, brown rice and barley. It comes in an 8 oz. package and the serving size is supposed to be 4.0 oz., 2 per package, but that seemed pretty large.

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I cut it into thirds to make a little smaller serving.

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Then cut each piece in half, then cut those pieces in half again to make 3 servings of 4 sticks. I hadn't yet made the last two cuts when I took this picture.

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Since I have a chamber vacuum sealer, that's the easiest and most efficient way to marinate things, especially tofu and tempeh that really soak up the marinade in a vacuum.

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This probably wouldn't work well with an external vacuum sealer, like the FoodSaver, because it would suck the marinade out of the bag. Also, it's generally safe to vacuum seal soy sauce marinade even when it's still hot. Anything water-based will boil if you vacuum seal it hot and will make a huge mess and not vacuum very well.

Vacuum marinated in the refrigerator it only takes an hour or two of marinating. You probably should marinate longer just in a pan or plastic bag.

When ready to cook, heat a sauté pan over medium-low to medium heat. Add a thin layer of oil to cover the bottom of the pan. I used canola oil, but it doesn't really matter.

Remove the marinated tempeh from the bag and pick off any garlic or ginger bits. Add to the pan. Cook until lightly browned. I browned all four sides, using tongs to pick up the sticks and flip them. The tempeh absorbs oil, so you may need to add a little more as you go to prevent sticking. It only takes a minute or two per side.

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Tempeh can be frozen so I vacuum sealed two servings and froze them.

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This dish is vegan, and therefore also vegetarian and dairy-free and lactose-free.

This particular variety of tempeh is not listed as gluten-free, nor is the soy sauce, so this version of the dish contains wheat gluten. With a different kind of tempeh (Turtle Island brands are) and wheat-free soy sauce you could make a gluten-free version.

I served it with a salad with Annie's Asian sesame dressing and it was excellent! I'll definitely have it that way again.

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I also used it in Veggie and tempeh stir-fry with spicy garlic sauce and it was excellent!

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It was also excellent in Tempeh and vegetable brown rice bowl.

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What I ate: June 9, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Walked around town, 3.94 miles in 1:08:57.


Lunch: Beef with scallion and broccoli stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac session ale. And, later, 0.7 oz. peanuts.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 123.2 lbs.



What I ate: June 8, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla. And a mimosa.

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Walked to the post office and the grocery store, about 1.5 miles.


Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts and a spicy Blood Mary.


Made a batch of chana masala (new recipe) and froze 5 servings. The new recipe is really the same as the old one, but all of the quantities are doubled and there are more pictures this time.

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Lunch: Sautéed salame Toscano sandwich on a toasted Barowski's whole wheat English muffin with Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a Saranac white IPA. That was the last of the batch of hummus, which is just as well because I'm almost out of pita chips and they don't have them in the little grocery store in town so they'll have to wait until my trip to the big grocery store next Thursday.

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Dinner: Salad with lettuce, carrot, celery, cucumber, green pepper, mushrooms and tomatoes with Annie's Tuscan Italian salad dressing.

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And 1/3 of a DiGiorno rising crust supreme frozen pizza. 18 minutes at 425°F on a sheet pan.

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And 2 glasses of H3 Horse Heaven Hills (by Columbia Crest) cabernet sauvignon.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.


Chana Masala #2

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This tasty and healthy dish isn't quite authentic, but I still enjoy it very much. It's the same recipe as Chana Masala #1 but I've doubled it because it's so good, but a little labor-intensive to make.

1 tbsp. butter
1 medium onion, diced
3-4 garlic cloves, minced

1 tbsp. coriander, ground
2 tsp. cumin, ground
1 tsp. cayenne pepper, ground
1 tsp. turmeric, ground

1 medium tomato, diced
6 oz. to 8 oz. water
2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed (can also use 2 19 oz. cans)

2 tsp. paprika
1 tsp. garam masala
1 tsp. salt

1 lemon, juiced
2 jalapeños, stemmed and minced
2 tbsp. ginger, minced

Here's the mise en place, except for the chickpeas. The green stuff is minced jalapeños, with ribs and seeds. This might be a little spicy!

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Melt butter in a sauté pan over medium heat.

Add the onion and cook until translucent, about 5 minutes.

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Add the garlic and cook for another minute.

Add the coriander, cumin, cayenne, turmeric. Stir thoroughly and heat for 30 seconds.

Add the tomatoes, cook for a minute.

Add the water and chickpeas, increase the heat to bring to boil. If using 19 oz. cans of chickpeas you'll probably need closer to 8 oz. water.

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Reduce the heat to simmer, add the paprika, garam masala, salt, lemon juice, jalapeño, and ginger. Cook for 10 minutes.

Serves 4. If you make it with 19 oz. cans of chickpeas you can get 5 servings leaving everything else the same.

If the sauce is too thin at the end, you can crush a few of the chickpeas with a spoon and stir into the sauce to thicken it, or just let it simmer a little longer. There should be a little liquid still, but not soup. Like this:

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Since I was going to vacuum seal and freeze the servings, the easiest thing to do is just put the whole pot in a sink full of cold water. The liquid will congeal, making it easier to divide the servings, too.

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Garam masala is a dried spice mixture that can be found in Indian markets.

This recipe was based off a recipe on seriouseats.com, which I can no longer find. That recipe, however, was based off: http://www.recipezaar.com/Channa-Masala-17471

I vacuum seal and freeze the portions. Each was about 8.0 oz. in this batch. I flatten them out as much as possible (without crushing the chickpeas, of course), because they fit in the freezer better that way, and also reheat more easily.

To reheat, bring a pot of water to a boil. Add the frozen vacuum-sealed bag and bring back to a boil. Lower the heat to simmer, cover and cook for 20 minutes. This makes a great quick lunch when reheated.

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Update 10/17/2013: I've since reduced the portion size to 6.0 oz., making five portions with two 15 oz. cans of chickpeas, and that seems like a big enough portion for me.

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What I ate: June 7, 2013

Breakfast: Pancakes and bacon. Both previously cooked and frozen; a quick reheat in the oven, 8 minutes at 350°F on a sheet pan.

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Snack: 1.0 oz. Sriracha chex mix. I don't normally have a second morning snack, but I was really hungry this morning so I also had 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. My hummus is a little garlicy for early morning, however. Good thing I work home alone!

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Lunch: Chana Masala and rice. And a Saranac pale ale.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar.

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Dinner: Rib-eye steak, baked potato and a salad with lettuce, carrot, celery, cucumber, green pepper, mushrooms and tomatoes with Annie's Tuscan Italian salad dressing. This was a little much food, but still much less than you'd get in a restaurant! Delicious, however.

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I made an extra salt and olive oil-rubbed baked potato today. I'll use it to make a loaded baked potato with bacon, broccoli and cheese for lunch in the near future.

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And 2 glasses of H3 Horse Heaven Hills (by Columbia Crest) cabernet sauvignon. This is pretty inoffensive. It's mild, almost like a pinot noir, but a little more jammy. You could safely serve this at a dinner party.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.4 lbs.

What I ate: June 6, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


I made a batch of hummus (new recipe). I can't remember the last time I made it. But this was really good and I'll definitely be making this again.

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Prepped salad veggies. I haven't done this since last summer; I guess it's summer again! Today we have: carrot, celery, cucumber, green pepper and mushrooms. Vacuum sealed in glass jars they'll last for 5 days, maybe a week. It would be insanity to do all this work for one salad for one person, but amortized across 4 salads, it's not so bad.

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And lettuce for salad, washed, cut, divided and vacuum sealed. Romaine lettuce keeps really well vacuum sealed, at least a week, maybe even two, even after cutting.

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Lunch: Something completely different and pretty healthy! A salad with lettuce, carrot, celery, cucumber, green pepper and mushrooms with Annie's Tuscan Italian salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Cupcake New Zealand sauvignon blanc.

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. The 2 oz. ramekin is perfect for a single serving of hummus, too. This is much healthier than my potato chips with bacon and horseradish sour cream dip. The pita chips are baked not fried and the hummus is basically just chickpeas and a tiny bit of olive oil.
 
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Dinner: Chicken and mushrooms with balsamic sauce and risotto. It only takes a half hour, but it's a busy half hour because both dishes need to be cooked at the same time and both require quite a bit of attention. It is delicious, however.

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.


Hummus

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I can't remember the last time I made hummus. I recently read an article about how good beans for you so I decided to make some again. This was delicious and I'll definitely make it again.

I have a new Hummus #2 recipe made from dried chickpeas and using the pressure cooker. It's basically the same as this recipe, except for the initial steps. I like the version from dried chickpeas better.


This is a half recipe of the "Hummus Bi Tahini" recipe from the excellent cookbook: Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! by Crescent Dragonwagon.

1 can (15 oz.) of chickpeas (garbanzo beans)
1 1/2 tbsp. tahini
1 tbsp. extra virgin olive oil
2 cloves of garlic, minced
juice of 1 lemon
salt
freshly ground pepper

I use Eden organic chickpeas as their cans are not lined with BPA.

Drain the can of beans but reserve the liquid.

If you skin the chickpeas it makes for a smoother hummus, and it's not that hard or time consuming, at least with a small recipe. Just put them on kitchen towel, fold it in half, and rub them a bit. You don't want to squish them, but put enough pressure and the skins just fall off. Pick them out and that's it.

Add the ingredients to the food processor and purée. Add the liquid from the chickpeas as necessary, an ounce or two will probably do it. You can also just use plain water; it makes the resulting hummus taste and smell less "beany."

I served it with New York Style (brand) red hot chili pepper flavor baked pita chips. It was excellent! A 2 oz. ramekin with 1.0 oz. chips is a perfect generous single serving size. The hummus is drizzled with a little olive oil and a dash of smoked paprika.

ate.2013.06.06.s.jpgOne 15 oz. can of chickpeas makes about 4 individual servings (above, using the 2 oz. ramekin).


Update 6/13/2013: I read that hummus can be frozen, so I packaged up one serving, 2.5 oz. by weight, the amount in the 2 oz. ramekin, above. We'll see how it works.

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Update 7/30/2013: Oh yea, freezing works great. Almost indistinguishable from before. Maybe a tiny bit softer, but not at all objectionable. Tastes the same.

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What I ate: June 5, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with snow peas stir-fry.

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I cooked a roast beef. It's not actually roasted, it's an eye of round roast cooked in the sous vide at 132°F for a couple hours, cooled, then sliced. I started with an unusually large (for me) 3.88 lb. eye of round roast beef. The listed price was $ 20.14, but there was an instant $ 6.00 coupon, and this is what I got for $ 14.14:

8x stir-fry meat (3.2 oz.)
2x sliced for sandwich (3.2 oz.)
2x sliced for dinner (5.2 oz.)
1x leftover for Roscoe (3.1 oz.)

That's about 9 lunches and 3 dinners, so that's a pretty good deal after all!

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Walked around town, 2.86 miles in 50:33.


Snack: 1.0 oz. pretzels and a Saranac Kölsch German-style ale. And, later, 0.7 oz. peanuts.

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Dinner: Meatloaf, rice and gravy.

And 2 glasses of Chimango malbec.


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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.4 lbs.

What I ate: June 4, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the post office, plus a little more. 2.1 miles in 35:51.


Lunch: Asian lettuce wrap, minus the lettuce. It's the spicy beef filling, served with rice instead of lettuce, a tasty variation of crushed hamburger.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish dip and a Woodchuck winter cider.


Dinner: Tonkatsu, rice and sautéed cabbage. And 2 glasses of Eagle's Rock malbec.

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Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 122.0 lbs.

What I ate: June 3, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich and Kettle Chips barbecue potato chips. With one slice of Barowski's 12-grain bread, cut in half, Dijon mustard, 1 slice of Swiss cheese and 3 slices of Black Forest ham.

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Walked to the Village Variety, about 1.6 miles.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish dip and a Woodchuck winter cider. The cider is a little out of season, but I just realized that I had three bottles left in my beverage refrigerator and wanted to reclaim the slot for something more seasonal. Plus, it's cold compared to the last few days.

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Dinner: Whole wheat pasta with zucchini, tomato and prosciutto. This was delicious!

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And 2 glasses of Eagle's Rock malbec.

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Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 123.0 lbs.


What I ate: June 2, 2013

Pre-breakfast: A half slice of Barowski's 12-grain toast with peanut butter. I got up at 4:00 AM today, and I decided that eating my actual breakfast at 4:45 AM was a bit ridiculous, and also causes me to want to move lunch and dinner even earlier, so I thought I'd try this.

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Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


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

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Snack: 1.0 oz. Garden of Eatin' blue corn tortilla chips with Green Mountain Gringo salsa. And a Saranac pale ale.

And, later, 3 Late July organic crackers with Cabot extra sharp cheddar cheese and a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese Buffer with Mom and Dad.

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Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: June 1, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog roll with Dijon mustard and pickle relish. And Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. pretzels and a Saranac pale ale.


Dinner: 1/3 of a DiGiorno rising crust supreme frozen pizza. This time it was much better because I didn't undercook it. 18 minutes at 425°F on a sheet pan.

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And 2 glasses of Auspicion cabernet sauvignon.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 123.4 lbs.

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