July 2013 Archives

What I ate: July 31, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. It's been a while since I've taken a picture of it. This is 1.0 oz.

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Lunch: Grilled veggies and bread (new recipe).

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CSA Week #8!


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

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Dinner: 2 beef tacos and 1.0 oz. tortilla chips and Green Mountain Gringo salsa (spicy).

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And 2 glasses of Maipe malbec.

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Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.2 lbs.


CSA Week #8 (2013)

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This week:

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I selected:

lettuce
chard
carrots
zucchini
yellow summer squash
cucumber
cabbage
green bell pepper
yellow beans
garlic
tomato
jalapeño

All packaged and ready to refrigerate. I cleaned some of the lettuce and vacuum sealed it in a jar for salad. The rest I left whole for things like sandwiches. The garlic sits out on the windowsill to dry for a week before going into the 55°F cooler. The tomatoes go into the 55°F cooler right away. The beans I tipped and tailed and blanched for 2:30 before chilling and vacuum sealing. Everything else was just cleaned and put in zip-lock bags.

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I used the green pepper to make Veggie sausage and green pepper stir-fry.

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I used one of the carrots in Corn chowder.

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I used part of a tomato to make bruschetta.

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I used the rest of that tomato to make Whole wheat pasta with zucchini, tomato and prosciutto.

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I used part of the other tomato for Bagel, lox and cream cheese.

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I used some of the beans for a spicy bean side dish for my meatloaf.

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I used the lettuce for salad.

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Last week: CSA Week #7
Next week: CSA Week #9


Grilled veggies and bread

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I threw this together for a quick, very tasty and healthy lunch.

1/2 zucchini
grape tomatoes
red onion
green pepper

salt
freshly ground black pepper
garlic powder
balsamic vinegar
olive oil

homemade ciabatta bread


Assemble the vegetables on the skewers. Note the orientation of the zucchini - putting rounds skewered through the center does not work well because the seedy center is the weakest part, plus it doesn't sit on the grill well that way.

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Season both sides with salt, freshly ground black pepper, garlic powder, a drizzle of balsamic vinegar and olive oil.

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Grill for 2 minutes on each side. Maybe 2:30 if you wanted your veggies softer. Also put the bread on the grill and grill it on the cooler edges of the grill.

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Remove the veggies from the skewers. The bread was previously one big slice that I cut into 3 pieces after grilling. Serve with a little olive oil, salt and pepper for dipping the bread.

This was delicious! Also vegan and vegetarian.

I also made a version of this with beef: Grilled veggies, meat and bread.

What I ate: July 30, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. The actual picture was a little out of focus so here's last week's.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Grilled chicken Caesar salad with roll. I used lettuce from my CSA instead of Romaine. With Drew's Romano Caesar dressing. And a homemade whole wheat and oat roll (previously frozen) with butter.

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Homemade hummus (previously frozen) 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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Dinner: Bacon cheeseburger and potato salad. Grilled cheeseburger, reheated sous vide, Cabot cheddar cheese, bacon, homemade barbecue sauce and lettuce. That's the one serving of refrigerated potato salad that was good.

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And 2 glasses of Chimango malbec.


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

What I ate: July 29, 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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Finished the potato salad experiment. Answer: didn't really work.

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


Walked to the post office, a little more than a mile.


Lunch: Tofu, broccoli and scallion stir-fry. Normally I make this with extra-firm (Chinese-style) tofu, but today I made it was Mom's silken (Japanese-style) soft tofu. It's a little unwieldy to work with!

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Snack: 4 Late July crackers with pepper jack cheese and a half glass of Pongo New Zealand sauvignon blanc.

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Dinner: Homemade sausage and green pepper pizza. I made 2 small pizzas. I ate 3 slices, vacuum sealed and froze a package with 2 slices (lunch, or dinner with salad) and a package with 3 slices (dinner).

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And 2 glasses of Chimango malbec.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.4 lbs.


What I ate: July 28, 2013

Breakfast: Bagel, lox and cream cheese on a 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: Bacon, lettuce and tomato sandwich (BLT). This is a good lunch to have on a Sunday because I almost always cut a new tomato to make my bagel, lox and cream cheese. While I keep my whole tomatoes in the 55°F cooler where they stay fresh for weeks and taste much better than the refrigerator, I hesitate to keep a cut tomato in there for very long.

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Snack: 1.0 oz. pretzels and a Saranac pale ale.

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Snack: 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese. And a half glass of Pongo New Zealand sauvignon blanc.

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An experiment: Seeing if I can make a deconstructed potato salad that can be frozen and then quickly and easily be reconstituted into something tasty. It's frozen now, tomorrow I'll defrost one serving and compare it to the one I have only refrigerated and not frozen. Update: Did not work.

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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: 124.6 lbs.
Weight at the beginning of the next day: 124.8 lbs.

Potato salad #2 (experiment)

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I like potato salad, but I never make it, because really who makes potato salad for one person? It can't be frozen because of the mayonnaise. And it's not all that healthy, so I don't want to eat it all week long.

But looking more closely at the recipe it occurred to me that it probably can be frozen, as long as you keep the dressing separate from the potatoes and leave out the mayo. Then, when you go to make it, you defrost the separate vacuum sealed bags of potato and dressing base. Whisk together the dressing and mayo, and add the potatoes. Voila!

Warning: This did not work. There are notes along the way that explain what I think went wrong.

Tester recipe, makes 3 servings.

1 lb. potatoes

1/8 c. buttermilk
1 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
2 tbsp. fresh dill, finely chopped (measured after chopping)

1/4 c. celery, chopped (about 1 1/2 stalks)
1/4 c. red onion, chopped (about 1/4 onion)

1/3 c. mayonnaise or about 2 tbsp. per serving

Bring a pot of salted water to a boil.

Normally I'd use some small potatoes, but I have an abundance of these long white potatoes. This was about 1 pound:

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Peel and dice the potatoes. I think I probably should have cooked then diced the potatoes.

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Boil for 12 - 18 minutes or until just tender. Drain, then immediately chill the potatoes in cold water. Drain again. I over-cooked mine slightly, which did not help at all when freezing.

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Here's the celery, red onion, and dill, chopped.

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Make the dressing base: Mix together the buttermilk, two kinds of mustard and dill.

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Divide it into 3 servings and vacuum seal. I did this by weighing my Pyrex measuring cup empty (21.6 oz.) and after making the dressing (23.8 oz.) and determining that I had 2.2 oz. of dressing or 0.7 oz. per serving.

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Here are the potatoes, celery and onion combined.

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Divided into 3 servings (bowl = 13.6 oz., filled bowl = 26.9 oz., mixture = 13.3 oz., divided by 3 = 4.4 oz.) in vacuum bags.

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I froze 2 packages to vacuum seal later, since the potatoes were a little over-cooked and I didn't want to squish them. One package I lightly vacuum sealed for my refrigerator control.

A day later I defrosted the frozen packages to compare with the version I only refrigerated overnight.

Both dressing turned out great. The frozen was indistinguishable from the refrigerated, and because of the weird quantities and that I rarely have dill on hand, I'll definitely make extra dressing base (without mayo) and freeze it.

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The refrigerated one was great!

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The frozen potatoes, not so much. Way too soft and mushy.

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You can see the difference between the refrigerated (left) and previously frozen (left).

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The reason the frozen one is so much smaller is that there was so much mashed potato in the freezer bag!

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So the answer is: you can make the sauce ahead, minus the mayo, and it works great. Just don't make the potatoes ahead!

What I ate: July 27, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. I had breakfast at 5:30 AM!

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Walked to the grocery store, a little more than a mile.


Lunch: Jalapeño poppers and fried zucchini. And a Saranac IPA. On one hand, it's a plate of fried food. Though one serving contains a half of a zucchini and 2 jalapeños, so, vegetables.

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Made a batch of garlic mashed potatoes. Vacuum sealed and froze 5x 5.3 oz. packages.

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


Dinner: Grilled chicken quesadilla (new recipe) with salsa fresca and tortilla chips. With a glass of Pongo New Zealand sauvignon blanc.

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And 2 glasses of Hacienda Los Haroldos oak cask malbec.


Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 124.6 lbs.


Grilled chicken quesadilla

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I can't remember the last time I made one, but for some reason I was in the mood today.

3.0 oz. grilled chicken
shredded cheddar cheese
1 flour tortilla (medium, burrito sized)
salsa fresca (pico de gallo)

1.0 oz. tortilla chips

I grill, vacuum seal and freeze chicken which is perfect for recipes like this. I also use it in my chicken and cheese enchiladas and in grilled chicken Caesar salad. Vacuum sealed it's easy to defrost in a big bowl of cold water for an hour or so.

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Also start the salsa fresca ahead of time, since it should rest for 30 minutes and allow the flavors to meld.

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A lot of people use two tortillas, making a giant round quesadilla. I wanted less tortilla, so using one tortilla, folded in half, made more sense for me. Also, it's easier to flip.

To avoid breaking the tortilla warm it in the microwave for 0:30 in a damp towel. Normally for a hot tortilla, like in my chorizo breakfast burrito I heat for 0:40 but this one is going onto the griddle.

Add the sliced chicken, cheese and some salsa fresca to half, then fold over.

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I cooked it on my cast iron griddle pan, dry, which worked perfectly! Flip once with a large spatula.

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Due to the thickness I didn't get full melting before the outside was cooked, so I microwaved it for 0:15. It might work better to microwave it first, then brown it on the griddle.

Serve with tortilla chips, more salsa fresca and sour cream.

What I ate: July 26, 2013

Boiled and baked a batch of homemade whole wheat bagels. It was 53°F early this morning, perfect weather for baking bagels!

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Breakfast: Toasted bagel with butter and a side of bacon.

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Walked to the post office, a little over a mile.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Green bean risotto (updated post). And a half glass of Pongo New Zealand sauvignon blanc.

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Made a batch of homemade tomato pasta sauce, divided into 9 vacuum sealed packages and frozen.

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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: Braised beef short ribs with garlic mashed potatoes.

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And 2 glasses of Hacienda Los Haroldos oak cask malbec.

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Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 123.8 lbs.

What I ate: July 25, 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.


Lunch: Veggie sausage and green pepper stir-fry with rice.

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


Grilled a package of Hebrew National beef hot dogs. Individually vacuum sealed and frozen for future lunches.

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Mixed and formed a batch of homemade whole wheat bagels. I'll boil and bake them tomorrow morning.

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Dinner: Grilled filet mignon steak and sweet corn.

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And 2 glasses of Gougenheim malbec.


I ate the 4 ears above, but I still had 4 left! I roasted them on the grill, then removed the kernels from the cob, vacuum sealed and froze them in 2 packages for future recipes.

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Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 123.8 lbs.

What I ate: July 24, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Started the poolish and soaker to make homemade whole wheat bagels on Friday.

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After sitting out at room temperature for 3 hours, the poolish really expanded! After this, it went into the refrigerator overnight. The last time I made bagels they came out kind of flat because I didn't realize that my yeast had expired a few months prior. Oops!

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Made a batch of sweet and spicy garlic sauce for my lunch stir-fry and a future dinner.

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Lunch: Veggie and tempeh stir-fry with spicy garlic sauce (new post). With bok choy, carrots and broccoli and teriyaki marinated tempeh. It was delicious!

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CSA Week #7!


Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and 1/2 glass of Pongo New Zealand sauvignon blanc.

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Dinner: Japanese-style beef curry with rice.

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And 2 glasses of Gougenheim malbec.

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

CSA Week #7 (2013)

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This week:

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I selected:

lettuce
mizuna
cucumber
zucchini
yellow squash
tomato
green beans
bell pepper
shallots


Prepped and ready. The lettuce was washed, torn and vacuum sealed in a jar for salad. The green beans were tipped, tailed, blanched for 2:30, chilled and vacuum sealed. The tomato went into the 55°F chiller. The shallots will sit out for a week to dry out before going into the 55°F chiller. Everything else was washed and put in zip-lock bags for the refrigerator.

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I used the green pepper to make Veggie sausage and green pepper stir-fry.

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I used the tomato to make Bagel, lox and cream cheese and also a Bacon, lettuce and tomato sandwich (BLT).

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I used a handful of green beans to make green bean risotto.

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I used the lettuce to make a Grilled chicken Caesar salad.

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I used half of the zucchini for Whole wheat pasta with zucchini, tomato and prosciutto.

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Previous week: CSA Week #6
Next week: CSA Week #8




Veggie and tempeh stir-fry with spicy garlic sauce

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The actual contents of this stir-fry don't matter much. I knew I wanted to use the bok choy from CSA Week #6. I added carrot and broccoli since I had them on hand. And teriyaki tempeh (previously frozen).

The key to making this a really tasty lunch is the homemade sweet and spicy garlic sauce.

Here is the mise en place.

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Add oil to a sauté pan over medium-high heat. Add the carrots and cook for a minute. Add the broccoli and cook for a minute. Add the tempeh and stems of the bok choy and cook until tender.

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Add the leafy part of the bok choy. It looks like a lot!

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But it cooks down. Season with a little salt and freshly ground black pepper. Don't add too much salt now, because the sauce is somewhat salty.

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Turn off the heat and add the sauce and stir to mix. Serve with rice.


Broccoli, Brussels sprouts, and celeriac in sweet and spicy garlic sauce is basically the same as this dish, as is the version that I make with sesame tofu, broccoli and celeriac.

This dish should be vegan, and therefore dairy and egg-free and vegetarian.


Update June 28, 2014: I made this again and it was declicious. I used carrot, celery, bok choy this time.

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What I ate: July 23, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese (new post) with pickled jalapeños, seasoned French fries and a Saranac pale ale. I had a hot dog not that long ago, but today is apparently "National Hot Dog Day" so I thought I'd celebrate and go all the way with cheese, French fries and a beer!
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No snack today. I guess my lunch was big enough to last me until dinner!


Dinner: Pasta with Italian sausage, summer squash and marinara sauce. With a slice of homemade ciabatta bread with olive oil.

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And 2 glasses of Tinto Negro malbec.


Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 124.4 lbs.

Cheese hot dog #2

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It's National Hot Dog Day so I decided to try making a cheese hot dog again. My first attempt was okay, but this one turned out much better!

I freeze hot dog buns because there's no way I could eat a package fast enough. Wrap the bun in plastic wrap and let defrost at room temperature for an hour or two.

Cut 3 thin slices of Cabot cheddar cheese, wrap in plastic, and let come to room temperature for an hour or two. This helps the cheese melt during steaming rather than starting out from refrigerator temperature.

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I grill, vacuum seal and freeze my hot dogs so I can grab one any time. The easiest way to defrost and reheat them is to microwave in the vacuum bag, 25 seconds in my microwave, flipping once.

Preheat the deep fryer at 360°F.

Bring water in a pan with a steamer insert to a boil.

Start frying frozen French fries. I make 3.0 oz. of Cascadian organic shoestring French fries. Deep fry 2 minutes at 360°F.

Assemble the hot dog and cheese in a bun and put it in a parchment paper sling.

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Steam the hot dog for 90 seconds, covered. Here's the hot dog after it came out. It's probably a good idea to do this a minute or two in advance because the bun is very soft after steaming. But the cheese melted perfectly this time!

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Add mustard and pickled jalapeños. These are delicious and work much better than the raw ones I used last time.

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Remove the French fries from the fryer and season with salt, freshly ground black pepper, garlic powder and cayenne pepper. Serve with ketchup.

This was delicious!

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Update November 3, 2013: Most of the time I have it with potato chips so I don't have to use the deep fryer.

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Update January 23, 2014: Steaming really is the way to go. I thought I'd try a shortcut of using the microwave, but it's impossible to get the cheese to melt without overheating the bun. And there's nothing worse than over-microwaved bread, which goes from super soft to rock hard as it cools!

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What I ate: July 22, 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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I tried and failed to make kale chips.

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Cooked and froze 2 pounds of bacon. That worked.

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


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

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Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Mirassou California chardonnay.

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Dinner: Chicken fried steak, mashed potatoes and gravy.

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And 2 glasses of Tinto Negro malbec.

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Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.2 lbs.


Spicy kale chips #1

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Do not make this recipe! I'm only writing it up so I can remember what to change next time.

I decided to try making some kale chips. I started with this recipe which looked pretty good.

1 small bunch of kale, stemmed, torn into pieces, washed and dried
olive oil
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt

Preheat the oven to 275°F.

I went overboard with the spices! I realized this as I was sprinkling it on the kale, but unfortunately I kept going. I like things spicy, but this was ridiculous!

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Put the kale into a bowl. Here's how much I had.

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Add a little olive oil, toss, add some more, until lightly coated.

Sprinkle the seasoning on the kale, tossing to coat.

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Spread on a sheet pan.

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Bake for 10 minutes, flip over and bake for 10 minutes more.

It really didn't get super crispy. Or at least not all of it did. It might be the variety of kale that I used, too much oil, too much salt, or maybe I should bake it on a wire grid on a sheet pan instead of directly on the sheet pan. I'm leaning toward baking it on a grid and not flipping it next time.


What I ate: July 21, 2013

Pre-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter at home.

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Breakfast: Strawberries and 4 sausage links at the lake.

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Lunch: Mom's fried rice with the family at the lake.

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

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Dinner: Fried clams and French fries. I probably should have made a salad with this, but it was tasty and I was full, regardless.

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And 1 1/2-ish glasses of Eos cabernet sauvignon (what was left from yesterday).

 
Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 124.4 lbs.


What I ate: July 20, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa. This is normally my Sunday morning breakfast, but I won't be home for breakfast tomorrow so I thought I'd have it a day early.

I normally use my homemade whole wheat bagel but this one is from the grocery store and I only used half of it because it was so large. The weather has been way too hot to boil and bake fresh bagels! I'll make them this coming week.

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Post-breakfast: I had a half of a bagel sitting around, so I toasted it and ate it with butter a little later.

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Walked to the grocery store, a little over a mile.


Made a batch of Sriracha chex mix. The walk to the grocery store was for mixed nuts, which I was out of. Usually I keep enough ingredients on hand to make the next batch of Chex mix, but somehow I missed that.

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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 hot jalapeño chips. And a Saranac pale ale.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and 1/3 glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Mom's barbecued pork at the lake with the family.

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And 2 glasses of EOS cabernet sauvignon.

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Dessert: A slice of watermelon.


Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 123.8 lbs.

What I ate: July 19, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: The Depot restaurant in Oneonta, NY with Mom and my nephew. Cheesesteak and a Lake Placid Wolf Jaw Wit wheat beer. Very good!

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I split the sandwich in half before I started eating it, which was a good plan because I was full after eating half! I brought the remainder home, removed the filling from the roll, vacuum sealed and froze it. I always have sub rolls in my freezer, so I can put it on a nice fresh one when I reheat it. And make more French fries.

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Dinner: Having such a large and late lunch it completely confused my dinner schedule. I normally eat dinner at 4:00 PM, but I still wasn't hungry at 6:30 PM! I figured I ought to eat something, so I made bruschetta and it was delicious! Homemade ciabatta bread, olive oil, tomato, mozzarella, salt, and fresh basil. Delicious!

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And 2 glasses of Agua de Piedra malbec.


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

What I ate: July 18, 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.


Lunch: Beef with snow peas stir-fry and rice.

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Prepped salad veggies for this week's salads: celery, carrot, green pepper, red onion, mushroom and cucumber.

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Made a batch of homemade hummus.

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Snack: 1.0 oz. Stacy's pita chips with homemade hummus. I'm pretty sure I like the New York Style (brand) pita chips better. Part of that is flavor selection, since I happened to get the red hot chili pepper variety of New York Style and plain Stacy's. Stacy's are really light and crunchy, half way between a pita chip and potato chip. New York Style is what I'd imagine I'd get if I cut up a pita and toasted it. Both are good, though. And a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Fresh sweet corn, first of the season, from Johnson's Covered Bridge Farm Market in Unadilla, NY. And a salad with tomatoes and fresh mozzarella cheese and homemade balsamic vinaigrette. New recipe.

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And 2 glasses of Agua de Piedra malbec.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 124.4 lbs.


Corn on the cob with tomato and mozarella salad

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This is my first sweet corn of the year, from Johnson's Covered Bridge Farm Market in Unadilla, NY! I have this thing where I end up eating 3 or 4 ears of corn, so I usually keep the rest of the meal light. Here's what I came up with.


Corn on the cob

Bring a large pot of water to a rolling boil.

Remove the husks and silks.

Salt the water. Add the corn to the pot and bring back to rolling boil. Cover the pot, turn off the heat, and let sit for 5 minutes. Remove the corn from the hot water, butter, salt and serve immediately.

This works best if the pot is not overly crowded, because it will take too long to come back to a boil.

Here's the corn, with butter and salt. And I did eat all 4 ears.

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Balsamic salad dressing

In a small container mix together balsamic vinegar, extra virgin olive oil, a tiny bit of Dijon mustard, salt and freshly ground black pepper. The little Rubbermaid glass containers shown here work great for this, because you can just shake the dressing to mix.

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Salad

Serves 1, multiply as necessary:

a couple leaves of lettuce (mine was red leaf, but it doesn't matter)
5 "cherry size" balls of fresh mozzarella, halved
5 grape tomatoes, halved
1 large basil leaf, chopped


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I used this mozzarella, Bel Gioioso, but pick whatever kind you like. I used the "ciliegne" or "cherry size" 1/3 oz. balls.

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Dressed and ready to serve. It was delicious!

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What I ate: July 17, 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: Veggie sausage and green pepper stir-fry.

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CSA Week #6!


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

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Dinner: Mount Fuji Japanese Restaurant in Oneonta, NY, with my Mom and my nephew. Sushi regular platter.

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Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 125.2 lbs.

CSA Week #6 (2013)

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This week:

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I selected:

red leaf lettuce
green beans
scallions
zucchini
yellow summer squash
garlic
bok choy
kale

Here it is all cleaned and divided. I tipped, tailed and blanched the green beans (2:30), cooled and vacuum sealed. The kale is stemmed, cut and washed. The lettuce for salads is cut, washed and vacuum sealed.


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I used some of the lettuce to make an excellent tomato and mozzarella salad.

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I tried and failed to make kale chips.

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I used the yellow squash to make pasta with Italian sausage, summer squash and marinara sauce.

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I used the bok choy to make veggie and tempeh stir-fry with spicy garlic sauce.

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I used half of the zucchini for fried zucchini.

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And the other half for Grilled veggies and bread.

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I was away frequently last week so I didn't get a chance to consume everything. I froze the green beans that I previously blanched and vacuum sealed.


Last week: CSA Week #5
Next week: CSA Week #7





What I ate: July 16, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Jalapeño poppers and fried zucchini (new post). And a Saranac IPA to cut the heat from the jalapeños.

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


Dinner: Tingua poblana - pork with smoky tomato sauce and potatoes with a flour tortilla on the side.

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And 2 glasses of Milcampos tempranillo.


Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.0 lbs.

Fried zucchini

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I had a half of a small zucchini left over after making pasta with zucchini and meat sauce yesterday.

Serves 1 generously, scale as desired.

Cut the zucchini into appropriate pieces. Mine were about 4" long and 3/8" thick on average. I cut the zucchini into ninths-lengthwise. The middle piece was kind of seedy so I discarded it, making 8 pieces shown here.

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Season with salt, freshly ground pepper and garlic powder.

Dredge in flour thoroughly.

Dip in beaten egg, thinned with a little water or milk.

Dredge in seasoned breadcrumbs. It would probably also be good with panko breadcrumbs. Maybe even through some Parmesan in. But mine was regular seasoned breadcrumbs from 4C.

Deep fry for 1 minute at 360°F.

I didn't make a sauce for this one, since I had raspberry chipotle sauce for the jalapeño poppers I served it with, but I've successfully served it with marinara. Also with garlic aioli.


What I ate: July 15, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 2 1/2 slices of bacon. Normally it's 3 slices, but these were unusually large.

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Walked 2.31 miles in 39:41.


Snack: 1.0 oz. Sriracha chex mix.


Late breakfast snack: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. I ate breakfast at 5:30 AM, so I was hungry way before lunch!

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

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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 Cupcake New Zealand sauvignon blanc.

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Dinner: Pasta with zucchini, onion and meat sauce. And a half slice of home ciabatta bread with olive oil.

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And 2 glasses of Milcampos tempranillo.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: July 14, 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: Ham and Swiss cheese sandwich. With 3 slices of Black Forest ham, Swiss cheese and Dijon mustard on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chipshot jalapeño potato chips.

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

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Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom, Dad and my nephew.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.6 lbs.


What I ate: July 13, 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.


Lunch: Mom's shrimp and egg stir-fry at the lake with Mom and my nephew. I forgot to take a picture of it, but it looked like this.

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Dinner: The Angus and Ale in Sidney, NY, with Mom, Dad and my nephew. A house salad with ranch dressing and the crab cakes with a sriracha aioli. It was good! And a glass of cabernet sauvignon.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.


What I ate: July 12, 2013

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

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Post-Breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Snack: 1.0 oz. Sriracha chex mix.


Grilled my teriyaki marinated London broil (new recipe) that I marinated yesterday. It turned out great!

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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 hot jalapeño chips. And a Saranac pale ale.

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


Dinner: Teriyaki London broil, rice and salad. Salad with cucumber, carrot, celery, green pepper, red onion and tomato with Annie's Asian sesame with Olivia's butter and garlic croutons.

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And 2 glasses of Cholila Ranch malbec.


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.6 lbs.

Grilled teriyaki London broil

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I sort of made this up as I went along, and it turned out great. I started with a small-ish but thick-cut London broil - beef chuck shoulder steak. It was inexpensive ($ 4.29) and made two delicious dinner-sized portions with a little left over.

Make a teriyaki marinade. In a sauce pan, add:

soy sauce
sake
ginger
garlic
a little sugar

Bring to a boil, then remove from the heat a let cool.

I didn't list any quantities because I didn't measure them, and the amount of marinade you will need varies dramatically depending on whether you're vacuum marinating, marinating in a zip-lock bag or in a bowl.

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Trim excess fat from the beef.

I prefer to vacuum marinate because it really pulls the flavor into the food and uses very little marinade. Vacuum marinated it could be done in just a few hours, but I let mine sit, refrigerated, overnight for extra flavor.

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Out of the marinade and onto a hot grill for 3-4 minutes per side. At this point, it was grilled nicely but not fully cooked. The thick cut of meat was only about 84°F in the center. I like my meat rare, but not that rare!

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Strain the left-over marinade into a saucepan, bring to a boil, skim off the foam, and let cool.

Vacuum seal the meat in a new bag and cook for 90 minutes at 132°F in the sous vide. After removing from the sous vide, let cool in a bowl of cold water to help reabsorb the juices. [see note below]

Here are the two servings sliced and vacuum sealed for future dinners, with sauce on the side.

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This was delicious! Tender with lots of flavor. I'll definitely make this again. I served it with a salad and rice, with a little of the sauce drizzled on top and more in the little glass bowl.

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Update 4/9/2014: This is much easier if you use a thinner cut of London broil! I marinated it as above, but after 3 minutes per side on the grill it was completely cooked, perfect rare to medium rare. This saves a trip through the sous vide, and it's still tender and delicious. Also, I did not boil the sauce, I'll just make a fresh batch when I serve it.

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What I ate: July 11, 2013

Breakfast: Bacon, egg and cheese English muffin. With a Barowski's whole wheat English muffin, 3 slices of bacon, an organic egg and Cabot cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry (new recipe) with rice. This is the vegetarian version of my regular recipe and it's really good. It's so good I think I might make it this way from now on!

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Made pork for stir-fry. I prefer to use a boneless center cut pork roast, but my grocery store didn't have any today. It's difficult to find in the summer, presumably because most people don't roast pork in the summer. All they had was what they call a "Chef's Prime Roast." It looks normal at first.

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It's actually two different cuts with a really annoying layer of fat and stringy tissue between. The pile in back is the fat and tissue, to be discarded. The remainder is a white meat piece and two darker meat pieces.

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Seasoned, vacuum sealed and ready to go into the sous vide, 90 minutes to 2 hours at 155°F.

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Chilled, sliced, and divided into 6x 3.2 oz. servings sliced for stir-fry.

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Made a batch of garlic scape and basil pesto. Here's the mise en place.

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And 4 servings vacuum sealed and frozen. There is a possibility that 2.0 oz. is too much for a serving, but I forgot to weigh it when I made it in glass jars. I'm out of the mini-glass jars and the vacuum sealed packages take up less room in the freezer, anyway.

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Made a batch of homemade teriyaki sauce (soy sauce, sake, ginger, garlic and a little sugar).

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And used it to vacuum marinate a London broil. I'll grill it tomorrow.

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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 Cupcake New Zealand sauvignon blanc.

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Dinner: Salad and fried clams and French fries. Salad with cucumber, carrot, celery, green pepper, red onion and tomato with Annie's goddess dressing with Olivia's butter and garlic croutons.

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And 2 glasses of Cholila Ranch malbec.

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Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 124.6 lbs.


Veggie sausage and green pepper stir-fry

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This is basically my regular sausage and green pepper stir-fry made with vegetarian soy sausage. It's still delicious, and a bit healthier. I like this just as much as the one with real sausage and I think I'm going to make it this way from now on!

oil (canola, olive, peanut, whatever you like)
1 green pepper, cut into strips
3 veggie sausage links, diced
granulated garlic
cayenne pepper
soy sauce

Here's the cut green pepper.

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Add oil to a sauté pan (I use canola, but pretty much any oil is fine) over medium heat.

Cook the sliced green peppers for a few minutes.

I used 3 of the the MorningStar Farms breakfast sausage links.

ate.2013.07.11.c1.jpgCook them in the microwave for 50 seconds, then dice and add to the stir-fry. You may need to add more oil because the veggie sausage absorbs oil, unlike the real sausage, which releases it. Brown lightly.

Add the seasoning.

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Serve with rice. I usually have pre-cooked white sushi rice in the refrigerator. Put a serving on a plate, cover with plastic wrap and microwave for 40 seconds.

I used to make this with the veggie patties, but the veggie links work better, I think.

This dish is vegetarian. The MorningStar Farms breakfast links contain egg and milk products, so it's not vegan, but there might be a vegan alternative product you could use instead.

Update 7/25/2013
: I've made it this way several times and still love it this way. You can get by with 2 sausage links, too.

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What I ate: July 10, 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: Barbecued pork sandwich with Kettle Chips barbecue potato chips.

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CSA Week #5!


Snack: 1.0 oz. pretzels and a Saranac pale ale.

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Prepped salad veggies. This week's salads will have celery, carrot, green pepper, cucumber and red onion. Vacuum sealed in jars. 

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Dinner: Filet mignon steak, sautéed chard and risotto.

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I tried a new technique of making risotto in the sous vide machine (new recipe), which really doesn't work all that well. Live and learn. It was a two-sous vide day with steak cooking at 132°F and risotto at 182°F.

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And 2 glasses of Middle Sister malbec.


A green juice. With apple, pear, blueberries, green chard and ginger. I made it yesterday and vacuum sealed and refrigerated it. I was intending to drink it much earlier but I forgot. It had already lost some of its nutritional benefits, so I added some vodka. It was delicious!

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 123.6 lbs.


Risotto - sous vide - attempt #1

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I had this crazy idea that it might be possible to make risotto in the sous vide, thereby eliminating a lot of fussy cooking. Results from searching the Internet were mixed, and I didn't have a lot of hope, but I thought I'd give it a try anyway.

Answer: Didn't work. It was edible, but the texture was a little off.

 
Makes 1 serving, adjust appropriately.

1/2 tbsp. butter
1 small shallot, minced
1/2 cup arborio rice
1/2 cup white wine
1 cup chicken stock
salt
freshly ground pepper
Parmesan cheese, freshly grated

Preheat the sous vide machine to 182°F.

Melt the butter in a sauté pan and cook the shallots until softened but not browned.

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Add the arborio rice and stir to coat with butter. Let cook for a minute.

Add the white wine and cook until absorbed into the rice.

I used More Than Gourmet roasted chicken stock concentrate, about 1 tsp. in 1 cup of water. The thing is that you need to boil the water to get the concentrate to dissolve, which slightly complicates the vacuum sealing process.

Remove the rice from to pan and add to a vacuum bag. Add the chicken stock.

Since the bag was now very hot I chilled it briefly in cold water to make sure that the stock didn't boil in the low pressure environment of the vacuum sealer. This also only works in a chamber vacuum sealer; an external vacuum sealer like a FoodSaver would obviously suck the liquid out of the bag, making a big mess.

Here's my vacuum sealed bag of rice and stock.

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Cook in the sous vide for 40 minutes at 182°F. Though I regularly stick my hand in the 132°F sous vide, and even quickly pick things out at 155°F, it's probably best to not stick your hand in 182°F water. I used tongs.

Even though I used 50 % less liquid than one of the recipes I looked at, there was still an awful lot left after cooking sous vide!

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I cooked off the liquid in a sauté pan instead of attempting to drain it off, which seemed like weird method from one of the recipes. That also provided a convenient way to add the salt, pepper and Parmesan cheese.

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It wasn't bad, but it wasn't good, either. I can imagine that one might have worse risotto in a bad restaurant, but compared to my regular risotto made the normal way, this is not an acceptable substitute, yet.


Based off ideas from this recipe, this recipe and this recipe. And, of course, my regular risotto for one recipe that's cooked the normal way, on the stove.


CSA Week #5 (2013)

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This week:

csa.2013.05.2.jpgI selected:

lettuce
carrots
scallions
zucchini
garlic
baby chard
peas


All prepped: The lettuce, plus the remainder of the lettuce from last week made 3 salads, washed, spun dry and vacuum sealed in jars. I stemmed and cleaned the baby chard. Trimmed the greens from the carrots and washed. Trimmed the stalk from the garlic and washed. Washed and put the zucchini in a zip-lock bag. Trimmed and bagged the scallions. And shelled the peas.

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Shortly thereafter I decided to vacuum seal the peas in a jar to keep them fresher.

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I used 2 of the carrots to make salad veggies, and the lettuce to make salad.

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I used half of the zucchini to make penne with meat sauce and zucchini.

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And the other half to make fried zucchini.

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Previous week: CSA Week #4
Next week: CSA Week #6

What I ate: July 9, 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. This is normally my Monday breakfast, but I had Sunday's breakfast (bagel, lox and cream cheese) on Monday. I'm skipping Tuesday (blueberry muffin and bacon) and jumping back on schedule tomorrow (chorizo breakfast burrito).

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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


A green juice. With apple, pear, blueberries, green chard and ginger.

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Lunch: Salad with lettuce, celery, carrot, cucumber, red onion and fresh peas with Annie's Asian sesame dressing and Olivia's organic garlic and butter croutons. 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. Wavy Lays potato chips with bacon and horseradish sour cream dip.


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 Middle Sister malbec.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: July 8, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa. This is normally my Sunday breakfast, but I wasn't home on Sunday.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sautéed mizuna, sardines and rice. The recipe is for kale, but it works great with mizuna 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: Pork Spare Ribs with homemade barbecue sauce and salad. Salad with lettuce, celery, carrot, cucumber, red onion and fresh peas with Annie's Goddess dressing and Olivia's organic garlic and butter croutons.

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.8 lbs.


What I ate: July 7, 2013

Breakfast: Grapefruit and bacon at the lake.


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. Wavy Lays potato chips with bacon and horseradish sour cream dip and a Saranac pale ale.

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Prepped salad veggies for this week. Salads will have celery, carrot, cucumber, red onion and fresh peas (lightly blanched).

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And made a batch of homemade hummus.

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Dinner: Salad and pizza. The salad with lettuce, celery, carrot, cucumber, red onion and fresh peas with Annie's Tuscan Italian dressing and Olivia's organic garlic and butter croutons.

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And a Digiorno traditional crust supreme pizza. I got the personal size instead of the larger one, but I think I like the larger one, divided into thirds, better. The ratio of crust to pizza is off on the personal size, way too much crust. Or maybe I should just go back to making my own homemade pizza.

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And 2 glasses of Chimango malbec.

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What I ate: July 6, 2013

Breakfast: Strawberries and 3 link sausages at the lake.

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Lunch: Mom's shrimp and eggs.

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Dinner: Mom's tempura. Shrimp, fish, asparagus, green pepper and onion. And rice and salad. And assorted wine.

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What I ate: July 5, 2013

Pre-breakfast: A half slice of Barowski's organic wheat bread toast with Woodstock farms organic peanut butter, at home.

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Breakfast: Dunkin Donuts jelly doughnut and bacon. Actually, make that two doughnuts. At the lake.

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Lunch: Mom's salmon, rice and asparagus at the lake.

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Dinner: Mom's barbecued pork, broccoli and rice.

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And a couple glasses of Cycles Gladiator pinot noir and Cru cabernet sauvignon.


Dessert: Apple pie.

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Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 124.2 lbs.

What I ate: July 4, 2013

Pre-breakfast: A half slice of Barowski's organic wheat bread toast with Woodstock farms organic peanut butter.

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Breakfast: Strawberries. And 3 link sausages. At the lake.

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Lunch: Mom's tuna sashimi at the lake.

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Dinner: Mom's steak, asparagus, salad and rice at the lake. And 2 or 3 glasses of Zen on Zin zinfandel.

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Dessert: A small piece of ice cream cake.


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 123.2 lbs.


What I ate: July 3, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallions, broccoli and noodles.

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CSA Week #4!


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

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Made a batch of Japanese-style beef curry.

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Dinner: Mom's fried rice at the lake with Mom and Dad.

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And 3 glasses of Padrillos malbec.

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Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 124.4 lbs.

CSA Week #4 (2013)

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This week:

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I selected:

red leaf lettuce
chard
scallions
mizuna
beet greens
peas
garlic scapes


Here it is all cleaned and prepped.

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Lettuce and peas in my salads. I shelled the peas, put them in a heat-proof bowl and poured boiling water over them. Let sit for 30 seconds, rinsed with cold water, drained and then vacuum sealed in the salad jars. There is also celery, carrots and cucumber, but those aren't from the CSA.

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I sautéed the mizuna and seasoned with pepper, granulated garlic, a splash of vinegar, hana katsuo (Japanese dried bonito flakes) and soy sauce and served it as Sautéed mizuna, sardines and rice. The recipe is for kale, but it works great with mizuna too.

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I made pork with scallion and broccoli stir-fry with the scallions.

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Previous week: CSA Week #3
Next week: CSA Week #5


What I ate: July 2, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


A small omusbe (rice ball). And, later, 0.7 oz. peanuts.

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Lunch: Marinated tempeh fried wontons and a rice ball. This is tasty, but it's kind of a lot of fried food. I think I'm going to have to make lunch half that, and half something not fried, and probably a vegetable, in the future!

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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: Japanese-style chicken curry and rice.

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And 2 glasses of 90+ malbec.


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

What I ate: July 1, 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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Late breakfast snack: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Snack: 1.0 oz. Sriracha chex mix.


A green juice (new post). With apple, pear, blueberries, green chard and ginger.

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Lunch: Beef with snow peas stir-fry.

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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 90+ New Zealand sauvignon blanc. And, later, 0.7 oz. peanuts.


Dinner: Thai style pork with peppers and onions and rice. Normally, it has basil or cilantro in it, but I didn't have any, and it was still good without it! And a half glass of Pongo New Zealand sauvignon blanc. Definitely better with the sauvignon blanc than the malbec.

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And, later, 2 glasses of 90+ malbec.

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

Green juice #1

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With the upcoming 4th of July holiday I wanted to do a little refrigerator cleaning, so I decided to throw some stuff in the juicer and make some fresh juice. Here's what went into it; the actual contents are probably not that critical:

1 apple (Royal Gala)
2 pears (D'Anjou)
green chard
ginger
blueberries (about half of the amount pictured in the container)

Since I prepped the chard ahead of time, it was already washed and stemmed. It doesn't need to be stemmed to put it in the juicer, however.

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All of the ingredients went into the Hurom Slow Juicer, the leafy stuff interspersed with the fruit so it would feed properly.

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One of the problem of making juice for one is that it's time consuming and a pain to clean the juicer for one cup of juice. On the flip side, you don't want to make juice in advance, because many of the beneficial compounds degrade shortly after juicing.

My compromise is to vacuum seal the juice in 8 oz. wide-mouth canning jars. Without air in the jar, it won't degrade as fast, and refrigerated it should probably last 24 hours. Though this juice was really delicious; I'll probably have the other half this afternoon!

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By the way, I do know how to spell "juice." I just have bad handwriting. My "U" doesn't have a trailing downstroke and it merged with the "I". I did not write "juce." Really!

Update 7/9/2013: I made it again with only one pear and it was just as tasty, just a little less volume, about 12 oz. total. That would work for a big glass of juice, or two smaller glasses.

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