January 2015 Archives

What I ate: January 31, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. With salsa and green chiles.

ate.2015.01.31.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2015.01.31.s1.jpg
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

ate.2015.01.31.b2.jpg
Lunch: Turkey and cabbage stir-fry.

ate.2015.01.31.l.jpg
Snack: 1.9 oz. Doritos and a Bel Arbor malbec. There's 1.0 oz. in the picture. I had another 0.9 oz. later. And, later, 0.8 oz. peanuts.

ate.2015.01.31.s2.jpg
Dinner: Mom's roast beef (4.9 oz.) and gravy, previously frozen. Both reheated in the sous vide 133°F for 40 minutes. Reheated the rice in the microwave, 40 seconds. And the gravy finished in a saucepan on the stove to get it back to the right texture. And 2 glasses of Hardy's shiraz.

ate.2015.01.31.d.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 30, 2015

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

ate.2015.01.30.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

 
Made a batch of waffle batter. Normally I make this the night before, but I decided to make waffles for dinner, and there's enough time to let the yeast risen waffles rise by then.

ate.2015.01.30.c1.jpg
Lunch: Veggie sausage and green pepper stir-fry.

ate.2015.01.30.l.jpg
Made a batch of skillet jalapeño cornbread. I usually have this with chili. Cut into 8 wedges, wrapped in plastic wrap and frozen. I don't eat these as quickly as biscuits, and the plastic keeps it fresher. Also, it's a little crumbly so it helps prevent it from breaking in the freezer.

ate.2015.01.30.c2.jpgate.2015.01.30.c4.jpg
And a batch of buttermilk biscuits. I have these with my breakfast omelette or as a breakfast sandwich. Frozen.

ate.2015.01.30.c3.jpgate.2015.01.30.c5.jpg
Snack: Buttermilk biscuit with butter. Also, 0.8 oz. peanuts earlier.

ate.2015.01.30.s1.jpg
Dinner: Chicken and waffles (new post). I had never had this before, so I finally decided to make it. It was good, but I still prefer sausage. With a mimosa.

ate.2015.01.30.d.jpg
I froze two leftover waffles. There should have been a third, but I kind of mangled it getting it out of the waffle maker. Also, I dropped it on the floor.


And, later, 2 glasses of Hardy's shiraz. And red seedless grapes.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

Chicken and waffles

ate.2015.01.30.d.jpg
I first heard of this dish a handful of years ago, but never got around to making it. It's good, though honestly I still prefer my waffles with sausage. But fried chicken with maple syrup is surprisingly not bad!


Make a batch of waffle batter. If you're making this for breakfast, it's best to make it the night before. For dinner chicken and waffles you can make it in the morning. It does need to be made ahead, however, because it contains yeast.

ate.2015.01.30.c1.jpg
I made a single serving of buttermilk double-dip fried chicken. I used 2.8 oz. chicken breast tenders, which are a convenient size and easy to fry; they usually cook in 2 minutes at 360°F in the deep fryer, unless they're abnormally large.

Season with salt, freshly ground black pepper, garlic powder, cayenne pepper. Dredge in flour, dip in buttermilk, then back into the flour.

Deep fry for 2 - 3 minutes at 360°F or until the middle of the chicken reaches 160°F.

ate.2015.01.30.c6.jpg
For the waffles I used my Waring Pro waffle maker, which makes excellent Belgian-style waffles.


Serve with real maple syrup. I put mine in a ramekin so I can briefly heat it in the microwave (10 seconds) so it's not at refrigerator temperature. Also, I prefer to dip rather than pour so the waffle stays crispy.

Pictured above with a mimosa.


What I ate: January 29, 2015

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.

ate.2015.01.29.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

ate.2015.01.29.l.jpg
Diced, vacuum sealed and froze eye of round roast beef from Mom for stir-fry. 5 servings of 3.2 oz. each.

ate.2015.01.29.c1.jpg
Snack: 0.8 oz. smoked squid and 2 senbei (Japanese rice crackers).

ate.2015.01.29.s1.jpg
Dinner: Chili with beef (Mad River Glen recipe) and jalapeño cornbread (both previously frozen). With a Red Hook Long Hammer IPA.

ate.2015.01.29.d.jpg
And 2 glasses of Gianna Russo Montepulciano d'Abruzzo. And red seedless grapes.


Diced a ham steak for future omelette breakfasts. 4 packages, 2.0 oz. each, vacuum sealed and frozen.

ate.2015.01.29.c2.jpgate.2015.01.29.c3.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: January 28, 2015

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

ate.2015.01.28.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Japanese-style crushed hamburger. With 3.2 oz. beef, onion, garlic, ginger, sake and soy sauce. And rice.

ate.2015.01.28.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Spaghetti with Italian sausage and homemade garlic bread. With one spicy Italian sausage, 1.6 oz. spaghetti, 4.9 oz. organic marinara and multi-grain French bread.

ate.2015.01.28.d.jpg
And 2 glasses of Gianna Russo Montepulciano d'Abruzzo.

ate.2015.01.28.e.jpg
Dessert: Red seedless grapes.

ate.2015.01.28.t.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 27, 2015

Breakfast: Spicy western omelette. With a homemade buttermilk biscuit (previously frozen).

ate.2015.01.27.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2015.01.27.b2.jpg
Lunch: Pork with scallion and broccoli stir-fry and rice.

ate.2015.01.27.l.jpg
Snack: 0.8 oz. smoked squid and 2 senbei (Japanese rice crackers). And, later, 0.8 oz. peanuts.

ate.2015.01.27.s1.jpg
Dinner: Barbecued chicken (leg and thigh quarter) and a side Caesar salad with anchovies. Actually, the thigh and salad was enough and I saved the drumstick for later.

ate.2015.01.27.d.jpg
Dessert: Canaloupe and 2 glasses of Chateau Pech-Latt Corbieres, France 2012.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 26, 2015

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

ate.2015.01.26.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Potato leek soup (previously frozen) with homemade ciabatta bread (baked yesterday) with olive oil.

ate.2015.01.26.l.jpg
Made the filling for spicy western omelette with ham, onion, green pepper and jalapeño for Tuesday and the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday

ate.2015.01.26.c1.jpgate.2015.01.26.c2.jpg
Made a batch of homemade beer-battered fish sticks with some fresh cod I picked up today. Vacuum sealed and frozen.

ate.2015.01.26.c3.jpgate.2015.01.26.c4.jpgate.2015.01.26.c5.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip and the rest of the beer left over from making the fish.

ate.2015.01.26.s1.jpg
Dinner: Chicken paprika with sour cream sauce, broccoli and rice. And a half glass of Starborough New Zealand sauvignon blanc.

ate.2015.01.26.d.jpgate.2015.01.26.c6.jpg
Dessert: Canaloupe and 2 glasses of Chateau Pech-Latt Corbieres, France 2012.

ate.2015.01.26.e1.jpg
Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 25, 2015

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

ate.2015.01.25.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2015.01.25.s1.jpg
Baked a loaf of homemade ciabatta bread.

ate.2015.01.25.c1.jpgate.2015.01.25.c2.jpgate.2015.01.25.c3.jpgate.2015.01.25.c4.jpg
Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

ate.2015.01.25.l.jpg
Snack: Fresh bread with olive oil. And another piece, not pictured. And a glass of Bel Arbor malbec. And, later, 0.8 oz. peanuts.

ate.2015.01.25.s2.jpg
Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom and Dad.

ate.2015.01.25.d1.jpgate.2015.01.25.d2.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: January 24, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. With salsa and green chiles.

ate.2015.01.24.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2015.01.24.s1.jpg
Cooked and froze 2 pounds of bacon

ate.2015.01.24.c2.jpg
Lunch: Johnsonville smoked pork sausage with jalapeño and cheese sandwich with homemade pickled jalapeños, Kettle Chips hot jalapeño potato chips, and a Saranac legacy IPA.

ate.2015.01.24.l.jpg
Made a batch of ciabatta bread dough. It's a no-knead recipe so it needs to sit for 16-20 hours before forming, rising again, and baking.

ate.2015.01.24.c3.jpg
Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a half glass of Bel Arbor malbec.

ate.2015.01.24.s2.jpg
Dinner: Beef with snow peas stir-fry.

ate.2015.01.24.d.jpg
Dessert: Cantaloupe and 2 glasses of Bel Arbor malbec.

ate.2015.01.24.t.jpg
Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 23, 2015

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

ate.2015.01.23.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later. 0.8 oz. cashews.


Lunch: Zucchini and bacon stir-fry with rice.

ate.2015.01.23.l.jpg
Snack: 0.8 oz. smoked squid and 2 senbei (Japanese rice crackers).

ate.2015.01.23.s1.jpg
Walked 2.43 miles in 39:39.


Dinner: Japanese-style beef curry with rice. And 2 glasses of Banrock Station shiraz.

ate.2015.01.23.d.jpg
Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: January 22, 2015

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

ate.2015.01.22.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cooked an eye of round roast beef in the sous vide for stir-fry beef. Cooled, sliced and vacuum sealed 8 packages of 3.2 oz. each, plus some for Roscoe.

ate.2015.01.22.c1.jpg
Lunch: Veggie sausage and green pepper stir-fry.

ate.2015.01.22.l.jpg
Walked into town to run errands, 1.46 miles.


Cleaned and diced a cantaloupe.

ate.2015.01.22.c2.jpg
Snack: Wakame soup (instant) and a small omusbe (rice ball).

ate.2015.01.22.s1.jpg
Dinner: Reheat of the cheesesteak sandwich from yesterday.

ate.2015.01.22.d.jpg
With all of the parts separated on a sheet pan, ready to go into a 350°F oven for 9 minutes. During the last minute, add the plate as well so it will be warm.

ate.2015.01.22.c3.jpg
And a Red Hook audible ale.

ate.2015.01.22.e1.jpg
Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: January 21, 2015

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

ate.2015.01.21.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

ate.2015.01.21.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Brew pub Philly at Applebee's in Oneonta, NY, with Dad. And a Rebel IPA. This was good! "Sliced Montreal steak, American cheese, craft beer cheese, fried jalapeños, peppers and onions on a Ciabatta bun." With barbecue seasoned fries.

ate.2015.01.21.d.jpg
I ate half of it, which was probably a wise choice. Here are all of the parts disassembled at home. In particular, getting the bread away from the meat before refrigerating is key!

ate.2015.01.21.c1.jpg
And 2 glasses of Bel Arbor malbec.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: January 20, 2015

Boiled and baked a batch of homemade whole wheat bagels.

ate.2015.01.20.b.jpg
Breakfast: Toasted bagel with butter and a side of bacon.

ate.2015.01.20.c1.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Walked into town to run some errands, 1.85 miles.


Lunch: Chicken soup with soba noodles and spinach.

ate.2015.01.20.l.jpgate.2015.01.20.c2.jpg
Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers). And, later, 0.8 oz. peanuts.

ate.2015.01.20.s1.jpg
Dinner: Braised beef short ribs with garlic mashed potatoes.

ate.2015.01.20.d.jpg
And 2 glasses of Cantina Santadi Carignano del Sulcis.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 19, 2015

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

ate.2015.01.19.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Mixed, kneaded and formed homemade whole wheat bagels. They'll be boiled and baked on Tuesday.

ate.2015.01.19.c1.jpg
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. Normally I'd make the spicy western omelette filling as well, but I'm having a bagel tomorrow instead.

ate.2015.01.19.c2.jpg
Lunch: Pork with scallion and broccoli stir-fry.

ate.2015.01.19.l.jpg
Snack: 0.8 oz. cashews. And, later, 0.8 oz. peanuts.


Dinner: Beef lasagna. Previously vacuum sealed and frozen. Defrosted the vacuum sealed package in water, then reheated in the oven, 20 minutes at 350°F. With homemade ciabatta bread, previously frozen. Defrosted then warmed with the lasagna for the last 5 minutes. With fleur de sel and olive oil.

ate.2015.01.19.d.jpg
And 2 glasses of Cantina Santadi Carignano del Sulcis.

ate.2015.01.19.e1.jpg
Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: January 18, 2015

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

ate.2015.01.18.b.jpg
Walked 2.49 miles in 40:14. Actually a little less walking time than that, since I stopped for a 2 quick errands but left the timer running.


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

ate.2015.01.18.s1.jpg
Lunch: Roasted acorn squash soup with a piece of homemade ciabatta bread with fleur de sel and olive oil. And a glass of Starborough New Zealand sauvignon blanc.

ate.2015.01.18.l.jpg
The squash with olive oil, salt, and black pepper, ready to go into the oven.

ate.2015.01.18.c1.jpg
And most of the rest of the ingredients ready to make the soup.

ate.2015.01.18.c2.jpg
Vacuum sealed and froze the other serving.

ate.2015.01.18.c3.jpg
Made the poolish and soaker for homemade whole wheat bagels. They'll be mixed, kneaded and formed on Monday, boiled and baked on Tuesday.

ate.2015.01.18.c4.jpg
Snack: 0.8 oz. cashews.


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

ate.2015.01.18.d1.jpgate.2015.01.18.d2.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: January 17, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. With salsa and green chiles.

ate.2015.01.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2015.01.17.s1.jpg
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

ate.2015.01.17.b2.jpg
Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Saranac Adirondack lager.

ate.2015.01.17.l.jpg
Walked 2.47 miles in town. I forgot to stop the timer, but it was probably around 41:00. 24°F and sunny, but the wind chill of 15°F made it a little chilly at times!


Dinner: Japanese-style beef curry. And 2 glasses of Bel Arbor malbec.

ate.2015.01.17.d.jpg
Dessert: Cantaloupe.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: January 16, 2015

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

ate.2015.01.16.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Walked to the post office, 1.54 miles.


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

ate.2015.01.16.l.jpgate.2015.01.16.c1.jpg
Snack: 0.8 oz. peanuts.


Dinner: Chili with beef (Mad River Glen recipe) and jalapeño cornbread (both previously frozen). With a Red Hook Long Hammer IPA.

ate.2015.01.16.d.jpg
Dessert: Cantaloupe. And 2 glasses of Bel Arbor malbec.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: January 15, 2015

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.

ate.2015.01.15.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and cabbage stir-fry and rice.

ate.2015.01.15.l.jpg
Snack: 0.8 oz. peanuts.


Grilled the barbecued chicken that I started marinating yesterday. Vacuum sealed, one serving frozen, one for dinner tonight. It's not fully cooked through so it has to go into the sous vide for 45 minutes at 160°F.

ate.2015.01.15.c1.jpgate.2015.01.15.c2.jpg
Dinner: Barbecued chicken (leg and thigh quarter), 3.0 oz. Cascadian organic seasoned French fries. And 2 glasses of Bel Arbor malbec.

ate.2015.01.15.d.jpg
Dessert: Cantaloupe.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 14, 2015

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

ate.2015.01.14.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Made a whole pile of things from a whole chicken. Roasted chicken with gravy, marinated chicken for barbecued chicken, and chicken soup (new post).


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

ate.2015.11.14.l.jpg
There's a half can of tuna in the sandwich above; I vacuum seal and freeze the other half.

ate.2015.11.14.c10.jpg
Cleaned and diced a cantaloupe. The white bowl is for tonight; there should be 3 servings in the glass container.

ate.2015.11.14.c11.jpg
Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers). And, later, 0.8 oz. cashews.

ate.2015.11.14.s.jpg
Dinner: Roasted chicken, broccoli, gravy and rice. 5.0 oz. chicken and 6.0 oz. gravy. And a glass of Starborough New Zealand sauvignon blanc.

ate.2015.11.14.d.jpg
Dessert: Cantaloupe. And a glass of Folonari Montpulciano d'Abruzzo. Last glass from the box.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

Chicken roasted, barbecued and soup

ate.2015.11.14.d.jpg
I like to buy a whole chicken and use that as a starting point for several meals. I got a 5.11 lb. natural (no hormone, no antibiotic, vegetarian feed) whole chicken. It's a little expensive at $ 12.62, but it makes a lot of meals!

Here it is after splitting it into breasts (skin-on), breast tenders, leg/thigh quarters, wings, carcass, and remaining bits.

ate.2015.01.14.c1.jpg
Vacuum sealed and froze the chicken breast tenders (2.8 oz.) for a meal like chicken paprika or fried chicken fingers or boneless 'wings'.

Vacuum marinated the 2 leg and thigh quarters in Brooks chicken marinade for barbecued chicken, 2 more dinner servings.

ate.2015.01.14.c3.jpg
The barbecued chicken marinated overnight, then I grilled it for 6 minutes. It's not fully cooked through to it has to go into the sous vide for 45 minutes at 160°F. Vacuum sealed, one serving frozen.

ate.2015.01.15.c1.jpgate.2015.01.15.c2.jpg
Seasoned the breasts with salt, freshly ground black pepper, garlic powder and rubbed sage. Put everything remaining into a roasting pan, roast for 30 minutes at 400°F for the breasts, and 10 more minutes for everything else.

ate.2015.01.14.c2.jpg
Here are the roasted skin-on chicken breasts. Use an instant-read thermometer to make sure they get to 160°F in the middle.

ate.2015.11.14.c4.jpg
And everything else roasted. They'll be boiled in soup, so it's not necessary to check their temperature, but after 40 minutes they'll certainly be done, anyway.

ate.2015.11.14.c5.jpg
Save the drippings from the roasting pan! Combine 12 oz. cold water and 1/8 cup of all-purpose flour. Add to the chicken pan drippings and bring almost to a boil. Cook for 5 minutes on the stove. Season with soy sauce and salt to taste. Strain. This made about 12 oz., which is perfect so each breast serving can have 6 oz. of gravy. And it was really delicious!

ate.2015.11.14.c7.jpgate.2015.11.14.c8.jpgate.2015.11.14.c9.jpg
After the chicken breast has been cooled, sliced and vacuum sealed. One serving is for dinner tonight, the other frozen for a future dinner, both with gravy, and about 5.0 oz. each.

ate.2015.11.14.c12.jpgate.2015.11.14.c13.jpg
Made pressure cooker chicken soup with the roasted chicken bits, celery, carrot, onion, garlic, peppercorns, bay leaf and 48 oz. water.

ate.2015.11.14.c6.jpg
Let the cool for 15 minutes, release the pressure from the pressure cooker, then cool the pan. I usually put it in a sink partially filled with cold water, but it's 10°F outside with snow on the ground, and that works great too.

ate.2015.11.14.c14.jpg
Liquid drained off through a colander into a large measuring cup. I set it back outside to cool to make it easier to skim the fat off the top, but if it's cool enough you can use the refrigerator.

ate.2015.11.14.c16.jpg
Here are the solid bits of the stock. Putting it out a sheet pan makes it much easier to separate out the bones, fat, vegetable pieces, neck, gizzards, etc. (left) from the good meat for the soup (right).

ate.2015.11.14.c15.jpg
There was 10.5 oz. of good meat, enough for 3 servings with 3.5 oz. chicken and 16 oz. stock, a hearty bowl of soup for lunch!

Vacuum sealed and frozen.

ate.2015.11.14.c17.jpg
ate.2015.11.14.c18.jpg

And served, with soba noodles and spinach.

ate.2015.01.20.l.jpg
That works out to 5 dinners and 3 lunches, not bad for one chicken.

What I ate: January 13, 2015

Breakfast: Spicy western omelette with 2.0 oz. ham, green pepper, onion, jalapeño and 2 eggs. With a homemade buttermilk biscuit (previously frozen). This time I made the filling yesterday, warmed it in the microwave for 30 seconds (maybe it was 35) and only freshly made the egg part. Much easier in the morning and pretty much tastes the same.

ate.2015.01.13.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Beef with snow peas stir-fry.

ate.2015.01.13.l.jpg
Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers).

ate.2015.01.13.s.jpg
Dinner: Beef Stroganoff. This is a really quick and delicious meal. I'd say it takes about 17 minutes, start to finish.

ate.2015.01.13.d.jpg
And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 12, 2015

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

ate.2015.01.12.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2015.01.12.c4.jpg
Made the filling for spicy western omelette with ham, onion, green pepper and jalapeño for Tuesday.

ate.2015.01.12.c3.jpg
It occurred to me that it makes more sense to pre-cook both since they're so similar. Plus, it saves a lot of work on Tuesday mornings.
 
ate.2015.01.12.c1.jpgate.2015.01.12.c2.jpg
Lunch: Pork with scallion and broccoli stir-fry and rice.

ate.2015.01.12.l.jpg
Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers).

ate.2015.01.12.s1.jpg
Dinner: Spaghetti with Italian sausage. With 1.8 oz. spaghetti and 4.5 oz. organic marinara. With multigrain garlic bread.

ate.2015.01.12.d.jpg
And 2 glasses of Sartoria Valpolicella 2011.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: January 11, 2015

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

ate.2015.01.11.s2.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2015.01.11.b.jpg
Walked to the store, 1.44 miles. It was chilly, 15°F!


Snack: Shrimp egg roll. It was the one left over from when I made them for lunch a few days ago. Let warm up toward room temperature for a little while, then deep fried for 45 seconds. With a soy sauce and sriracha dipping sauce.

ate.2015.01.11.s1.jpg
Lunch: Summer sausage English muffin sandwich with Kettle Chips hot jalapeño potato chips. And a Red Hook Long Hammer IPA.

ate.2015.01.11.l.jpg
Snack: 1.0 oz. tortilla chips with homemade queso dip. And a Saranack Adirondack lager.

ate.2015.01.11.s3.jpg
Dinner: Iron Chef Chinese buffet in Oneonta, NY with Mom and Dad. I forgot to take a picture of my second plate, but really it looked the same as two weeks ago.

ate.2015.01.11.d1.jpgate.2014.12.28.d2.jpg
Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

Beef lasagna

ate.2015.01.11.c4.jpg
This is almost the same recipe as roasted summer squash lasagna but I like this version better. Makes 3 servings.

I also have a new version with beef and zucchini that I like better than this version.


8 oz. ground beef (90 % lean)
1/2 medium yellow onion, finely diced
1 clove of garlic, minced

Cook the ground beef, onion and garlic in sauté pan. I like to keep them separate; it makes it easier to brown the ground beef that way. You can also slide the pan to the side of the burner if necessary if the onions start to overcook. If you use 90/10 ground beef there probably won't be anything to drain, but if there's fat, drain that off. Season with salt and freshly ground black pepper. Then combine the beef and onions.

ate.2015.01.11.c1.jpg
In a bowl prepare the ricotta cheese mixture:

1 egg, beaten
3 oz. (by weight) ricotta cheese
a handful of micro-planed Parmesan cheese
1.5 oz. shredded mozzarella
Red pepper flakes

Should make 6 to 7 oz.

ate.2015.01.11.c2.jpg
And the rest of the ingredients for the layers:

3 sheets of no-boil lasagna
16 oz. (by weight) tomato sauce
2.0 oz. shredded mozzarella cheese
another handful of micro-planed Parmesan cheese

I like the DeCecco no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan.

Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

parchment paper sling (see below)
-- pasta (this is the bottom layer)
4.0 oz. sauce
3.5 oz. ricotta mixture
half of the beef and onion mixture, about 3.1 oz.
1.0 oz. mozzarella (can reduce this to 0.5 oz. if using finely-grated cheese, if you prefer)
4.0 oz. sauce
-- pasta
remainder of the ricotta mixture
half of the beef and onion mixture, about 3.1 oz.
4.0 oz. sauce
-- pasta
4.0 oz. sauce
1.0 oz. mozzarella
more micro-planed Parmesan cheese (this is the top layer)


The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

ate.2015.01.11.c3.jpg
Cook for 35-40 minutes at 350°F.


I've discovered that it's nearly impossible to get the lasagna out of such a deep pan without mangling it. Here's what happened without the sling:

ate.2014.12.24.d.jpg
Here's are the parchment paper slings, one for each serving. Don't make them too long, otherwise they'll flop over into the cheese.

ate.2015.02.04.c4.jpg
Here's the first serving popped out of the pan.

ate.2015.02.04.c5.jpg
Then, using a spatula, hold the lasagna while you pull the parchment paper out. Perfect!

ate.2015.02.04.d.jpg

The leftovers can be frozen then vacuum sealed. Freezing it first helps prevent squishing.

ate.2015.01.11.c5.jpg
I've also gotten much better at reheating it. Defrost the vacuum sealed package in water, then reheat in the oven, 25 minutes at 350°F. Here I used the parchment paper and it really helps with plating. Instead of trying to get the lasagna onto a spatula, then trying to get it off, all you do it slide the lasagna off the parchment paper onto your plate with a spatula. Much easier!

(In this case, I heated 20 minutes, which was enough to get it hot all the way through, but the cheese should melt a bit more at 25 minutes.)

ate.2015.01.11.c6.jpg
ate.2015.01.10.d.jpg

Updated 2/4/2014: The parchment paper sling method works great! I updated the instructions above.



What I ate: January 10, 2015

Breakfast: Refried black bean, egg and cheese burrito.

ate.2015.01.10.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. peanuts.


Lunch: Veggie sausage and green pepper stir-fry.

ate.2015.01.10.l.jpg
Snack: Tortilla chips with Green Mountain Gringo spicy salsa. And a Saranac Adirondack lager.

ate.2015.01.10.s1.jpg
Dinner: Beef lasagna. With beef, previously vacuum sealed and frozen. Defrosted the vacuum sealed package in water, then reheated in the oven, 20 minutes at 350°F. With homemade ciabatta bread, previously frozen. Defrosted then warmed with the lasagna for the last 5 minutes. With fleur de sel and olive oil.

ate.2015.01.10.d.jpg
And 2 glasses of Sartoria Valpolicella 2011. This was good!

ate.2015.01.10.e2.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: January 9, 2015

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

ate.2015.01.09.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Shrimp egg rolls (new recipe), fried wontons and rice. With Chinese hot mustard (for the wontons) and a mixture of soy sauce and sriracha (for the egg rolls). This was delicious, but kind of a lot of fried food for one meal!

ate.2015.01.09.l.jpg
Snack: Last of the evil popcorn. Well, there's some caramel left because I can't take that much sweet, but the butter and cheese are all gone.

ate.2015.01.09.s1.jpg
Dinner: Sausage sandwich. A Johnsonville jalapeño and cheese smoked pork sausage on a whole wheat hot dog bun with homemade pickled jalapeños. With sauerkraut and Kettle Chips hot jalapeño potato chips. And a Saranac legacy IPA.

ate.2015.01.09.d.jpg
Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

Shrimp egg rolls

ate.2015.01.09.l.jpg
These were good! I'll definitely make these again. I ended up making 4, but without measurements, you'll get anywhere from 3 to 5 I'd guess.

cabbage, thinly sliced, about a cup
1 carrot, shredded
1 clove garlic, minced
1 tbsp. ginger, minced
2 scallions, thinly sliced across, white and green part separated
3 oz. cooked shrimp, finely chopped (you could probably use half that amount)
soy sauce
black pepper

egg roll wrappers
oil for deep frying

Here's my mise en place:

ate.2015.01.09.c1.jpg
This page had great tips for making egg rolls. Definitely head over there and take a look. One great tip that I hadn't though of is that you should make the filling ahead of time and let it cool. The reason is that if the filling is hot, then the inside of the egg roll will get all moist instead of nice and crispy. Great tip!

Add a little oil to a sauté pan. Cook the white parts of the scallions, garlic and ginger for a minute. Add the cabbage and cook for a few minutes. Add the shredded carrot and pre-cooked shrimp. When almost done, add the green parts of the scallion, black pepper and a little soy sauce.

ate.2015.01.09.c2.jpg
Here's the filling. Very tasty!

ate.2015.01.09.c3.jpg
Roll the egg rolls, then deep fry for 1 to 2 minutes until golden brown. Serve immediately.

The picture at the top of the post has fried wontons, which are just an egg roll wrapper cut into strips and deep fried for a minute. The sauces are Chinese hot mustard (for the wontons) and a mixture of soy sauce and sriracha (for the egg rolls). Delicious!

What I ate: January 8, 2015

Breakfast: Bacon, egg and cheese English muffin. With 4 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.

ate.2015.01.08.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2015.01.08.b2.jpg
Lunch: Turkey and cabbage stir-fry with rice.

ate.2015.01.08.l.jpg
Snack: Cucumber, green pepper and celery with veggie sour cream dip. And, later, 0.8 oz. cashews.

ate.2015.01.08.s1.jpg
Made a batch of salsa fresca.

ate.2015.01.08.c1.jpg
Dinner: Grilled chicken quesadilla with salsa fresca and tortilla chips. And a margarita.

ate.2015.01.08.d.jpg
Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: January 7, 2015

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

ate.2015.01.07.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cleaned and diced a cantaloupe.

ate.2015.01.07.c1.jpg
Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Red Hook Long Hammer IPA.

ate.2015.01.07.l.jpg
Marinated the pork for Miso marinated pork (updated recipe).

ate.2015.01.07.c2.jpg
Cooked the rest of the pork in the sous vide, 90 minutes at 155°F. Cooled, sliced and vacuum sealed 6 packages, 3.2 oz. each.

ate.2015.01.07.c3.jpg
Dinner: Miso marinated pork and rice.

ate.2015.01.07.d.jpg
And a glass of Starborough New Zealand sauvignon blanc.

ate.2015.01.07.e1.jpg
Dessert: Cantaloupe. And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: January 6, 2015

Breakfast: Spicy western omelette. With a homemade buttermilk biscuit (previously frozen). Delicious!

ate.2015.01.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon

ate.2015.01.06.c1.jpg
Make a batch of Sriracha chex mix.

ate.2015.01.06.c2.jpg
Walked 2.56 miles in 41:56. It was even colder than yesterday, about 10°F, and snowing a little, but not bad since there was no wind to speak of.


Snack: 0.8 oz. cashews.


Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2015.01.06.c3.jpg
Lunch: Shrimp and onion stir-fry with spinach.

ate.2015.01.06.c4.jpgate.2015.01.06.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Pasta with meat sauce and zucchini with homemade garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

ate.2015.01.06.d.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 5, 2015

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

ate.2015.01.05.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2015.01.05.b2.jpg
Lunch: Pork with scallion and broccoli stir-fry and rice.

ate.2015.01.05.l.jpg
Snack: 0.8 oz. peanuts.


Walked 2.46 miles in 39:07. It was chilly! 18°F with a wind chill of 3°F.


Dinner: Mom's shrimp tempura, previosly vacuum sealed and frozen. Reheated on a sheet pan in the oven, 10 minutes at 350°F. And a glass of Fernlands New Zealand sauvignon blanc.

ate.2015.01.05.d.jpg
And, later, 2 bowls of evil popcorn.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 4, 2015

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

ate.2015.01.04.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2015.01.04.s1.jpg
Walked 2.74 miles in 43:03.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Red Hook Audible Ale.

ate.2015.01.04.l.jpg
Snack: 0.8 oz. peanuts. And a bowl of evil popcorn.


Dinner: Mom's fried rice. Previously vacuum sealed and frozen, reheated boil-in-bag for 18 minutes.

ate.2015.01.04.d.jpg
And 2 glasses of Folonari Montepulciano d'Abruzzo.


Dessert: Cantaloupe.


Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: January 3, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito.

ate.2015.01.03.b.jpg
Walked 2.64 miles in 41:49. I wanted to get out early before the snow, but it was chilly, 19°F.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2015.01.03.s1.jpg
Lunch: Zucchini and bacon stir-fry with rice.

ate.2015.01.03.l.jpg
Snack: 2 bowls of evil popcorn.

ate.2015.01.03.s2.jpg
Dinner: Sausage sandwich (new post). With a Johnsonville jalapeño and cheese smoked sausage, homemade pickled jalapeños, sauerkraut, Kettle Chips hot jalapeño potato chips and a Saranac Adirondack lager.

ate.2015.01.03.d.jpg
Dessert: Cantaloupe. And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.

Sausage sandwich dinner

ate.2015.01.03.d.jpg
That's a Johnsonville jalapeño and cheese pork smoked sausage, but it's also good with the plain stadium bratwurst. I grill, vacuum seal and freeze them. They can be microwaved right from frozen, but it works better to defrost the vacuum sealed package in water then it only takes 20 seconds to reheat.

It's on a whole wheat hot dog bun with Dijon mustard and topped with homemade pickled jalapeños.

Rounded out with some sauerkraut, Kettle Chips hot jalapeño potato chips, and a Saranac Adirondack lager it was a good-sized and delicious dinner.

What I ate: January 2, 2015

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

ate.2015.01.02.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Beef with snow peas stir-fry.

ate.2015.01.02.l.jpg
Walked 2.65 miles in 44:05. Slower pace today, it was icy!


Snack: 0.8 oz. peanuts.


Dinner: Porterhouse steak and a Caesar salad with anchovies.

ate.2015.01.02.d.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 1, 2015

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.

ate.2015.01.01.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Johnsonville jalapeño and cheddar smoked pork sausage on a whole wheat bun with Dijon mustard. And Kettle Chips hot jalapeño potato chips. The sausage was previously grilled, vacuum sealed and frozen. I defrosted the vacuum sealed package in water and microwaved it for 20 seconds to reheat. This was really good, I think I like this one better than the plain pork stadium bratwurst. Though I might add pickled jalapeños as well next time. With a Saranac Black Forest.

ate.2015.01.01.l.jpg
Walked 2.62 miles in 42:04.


Snack: 3 Late July organic crackers with Cabot extra sharp cheddar cheese. And a glass of Fernlands New Zealand sauvignon blanc.

ate.2015.01.01.s1.jpg
And, later, a bowl of evil popcorn.

ate.2015.01.01.s2.jpg
Dinner: Spicy Thai Basil with pork, #5 spicy (hottest) at Simply Thai in Oneonta, NY with Mom and Dad. This was delicious! And a glass of Schmitt Söhne Riesling.

ate.2015.01.01.d.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Archive

This page is an archive of entries from January 2015 listed from newest to oldest.

December 2014 is the previous archive.

February 2015 is the next archive.

Find recent content on the main index or look in the archives to find all content.