November 2017 Archives

What I ate: November 23, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

ate.2017.11.23.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.11.23.s1.jpg
Various snacks including a lot of cashews, cheese and crackers, and spicy meatballs.


Dinner: Turkey, gravy, mashed potatoes, sweet potatoes, dressing, two kinds of green beans, salad, two kinds of cranberry.

ate.2017.11.23.d1.jpgate.2017.11.23.d2.jpg
Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 22, 2017

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

ate.2017.11.22.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

ate.2017.11.22.l.jpg
Dinner: Chili with beef and vegetables. And a Switchback Ale. And, later, a glass of Bota Box malbec.

ate.2017.11.22.d.jpg
Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: November 21, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

ate.2017.11.21.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

ate.2017.11.21.l.jpg
Dinner: Pork and vegetable Thai curry. And a half glass of New Zealand sauvignon blanc.

ate.2017.11.21.d.jpg
ate.2017.11.21.c7.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

Thanksgiving 2017

Here are my preparations for Thanksgiving dinner.


Friday

I did the first round of grocery shopping.

The turkey is big, 21 pounds, so I started it defrosting. Fortunately I have a spare beer kegerator that easily holds a 5 gallon bucket containing the turkey. It's set to 40°F.

I followed this guide which said 5 days, and it good to have it defrosted the day before, so that's perfect for cooking on Thursday.

When I removed the neck and gizzards on Wednesday night it seemed defrosted though there was still a little block of ice in the chest cavity when I rinsed it out, so the timing seems about right.

IMG_5140.jpg

Tuesday

More grocery shopping.


Sweet and spicy cocktail meatballs

I made a batch of homemade mini-meatballs (updated recipe). 1 lb. 7.4 oz. of beef made 56 mini-meatballs.

ate.2017.11.21.c1.jpgate.2017.11.21.c2.jpgate.2017.11.21.c3.jpgThe sauce will be the standard chili sauce and grape jelly, reheated in a small crockpot.

ate.2017.11.23.c04.jpg
I only combined the ingredients on Thursday morning, but I could have done it much earlier. I was undecided whether to just mix the contents right in the crockpot at cooking time or not, but I eventually decided it was easier to transport in a vacuum sealed bag.

ate.2017.11.23.c05.jpg

Cooked a batch of taco seasoned ground beef. Vacuum sealed and froze 5 packages of around 2.0 oz. each. This has nothing to do with Thanksgiving, but it is what I did with the rest of the ground beef in the package after making meatballs.

ate.2017.11.21.c5.jpg
Dinner roll prep

Started the poolish and soaker for homemade whole wheat and oat dinner rolls.

ate.2017.11.21.c6.jpg
Mama Steinberg's cranberry relish

I made a half batch of Mama Steinberg's cranberry relish. It's a famous recipe from NPR, that contains onion and horseradish! I've never tried it before, so I made a half batch.

1 cup cranberries (less than half a bag)
1/2 cup sugar
1/2 of a small onion, diced
1 tbsp. prepared horseradish

ate.2017.11.21.c8.jpg
I minced the onions a bit in the food processor. Then added the cranberries. Finally, at the very end I added the remaining ingredients and pulsed for a few times.

ate.2017.11.21.c9.jpg
That's it. It's not bad, but we'll see how it tastes after it gets frozen and the flavors meld some more.

ate.2017.11.21.c10.jpg
Breakfast sausage

I cooked a package of pork breakfast sausage. That's for Thanksgiving breakfast.

ate.2017.11.21.c11.jpg


Wednesday

Gravy

Defrosted 32 oz. of turkey stock. I vacuum sealed and froze it last year, and will be the base for the gravy.

The gravy is based on this recipe and is:

1/2 cup butter (1 stick)
1/2 cup all-purpose flour
32 oz. turkey stock
freshly ground black pepper (optional)
soy sauce (optional)

Add the butter to the pan and melt. And the flour and cook for 5 minutes or more to make a roux. It should smell slightly nutty, but not burnt.

ate.2017.11.22.c01.jpg

Add the turkey stock and combine. Stir for a few minutes until thickened. It will start out shockingly thin, but it thickens quickly.

I'm used to having soy sauce in my gravy because Mom always made it that way, so I add that too, a couple ounces.

Cool and refrigerate. Reheat in a large saucepan on the stove. Makes 4 cups.

4 cups easily fits in a 7 cup Pyrex container. It would be too full in a 4 cup/2 pint/1 quart container.

This was too thick after reheating; it makes much more gravy after adding water to make a better consistency.

ate.2017.11.22.c02.jpg

Mashed potatoes

I made 3 pounds of mashed potatoes.

ate.2017.11.22.c03.jpg

Peel and dice the potatoes.

Add to a pot of boiling water and cook for 20 minutes or until soft.

Drain in a colander, then crush in a potato ricer back into the pot.

ate.2017.11.22.c04.jpg
Add a stick of butter (4.0 oz.), diced.

Add a few ounces of heavy cream.

Season with salt and freshly ground white pepper.

3 pounds of mashed potatoes just fits in a 7 cup Pyrex container. Reheat in a pot on the stove over medium-low heat, adding a little cream or half and half if necessary, and stirring periodically.

It indeed is hard to reheat mashed potatoes. They didn't get hot enough in the oven so I had had to use the microwave at the last minute. I would have used the stove but the other large burner was broken.

There were 5x 5.0 oz. servings left.

ate.2017.11.22.c05.jpg

Green bean casserole

Prepped a traditional-ish green bean casserole, based on this recipe. Mine has fried jalapeños instead of fried onions, and Mexican-style cheese instead of cheddar, however. I made a half recipe.

1 can of green beans (14.4 oz.), drained and rinsed
1/2 can of condensed cream of mushroom soup (10.5 oz. can), not diluted
1/3 cup shredded Mexican cheese (I used Sargento 4-cheese Mexican)
1 cup fried jalapeños (reserve until almost cooked)

Combine the ingredients except the fried jalapeños in a bowl.

ate.2017.11.22.c07.jpg

Spray a 5x9 Pyrex loaf pan with oil, add the green bean mixtures, cover, and refrigerate until ready to cook.

ate.2017.11.22.c08.jpg

Bake for 1 hour at 325°F, adding the fried jalapeños during the last 10 minutes of cooking.

These are my fried jalapeños; you could substitute the regular fried onions instead. This made is spicier than I expected, but it was good!

ate.2017.11.22.c09.jpg

Whole wheat and oat dinner rolls

I made a batch of whole wheat and oat dinner rolls. I started the poolish and soaker yesterday. In addition to making the dough, there's a 3 hour rise and a 90 minute rise to fit in.

ate.2017.11.22.c06.jpg

Scaled out to 2.0 oz each and ready for the second rise before baking.

ate.2017.11.22.c10.jpg

Done! I made 13 and froze 4 of them for later since I didn't need all 13 for Thanksgiving. Actually, I didn't need any of them since there was too much food.

ate.2017.11.22.c17.jpg


Dressing

I used this recipe to make the dressing/stuffing. Stuffing, if I stuffed it in the turkey, which I don't.

There's 2 1/2 cups of Vidalia onion (one really large one) and 1 1/2 cups celery.

ate.2017.11.22.c11.jpg

Chopped bread after baking for 1 hour at 325°F. I used 1 pound of Heidelberg white bread, about 3/4 of a loaf.

ate.2017.11.22.c12.jpg

1 1/2 sticks of butter and the onions and celery is a lot. I probably should have used a bigger pan.

ate.2017.11.22.c13.jpg

The recipe calls for fresh sage, rosemary, and thyme. My grocery store conveniently has all three in a single bag labeled poultry blend.

ate.2017.11.22.c14.jpg

Minced. There should also be 1/2 cup of chopped parsley here. I had it, but forgot it!

ate.2017.11.22.c15.jpg

Combine in a big bowl.

ate.2017.11.22.c16.jpg

After baking. It will be baked once more, uncovered, tomorrow, when it will brown.

ate.2017.11.22.c18.jpg
Cranberry sauce

I made the Food Network cranberry sauce recipe. It's basically just a 12 oz. bag of fresh cranberries, 1 cup of sugar, and some lemon zest. We'll see how it tastes tomorrow.

ate.2017.11.22.c19.jpg
ate.2017.11.22.c30.jpg

Sweet potatoes

I made Mom's recipe for sweet potatoes. I used two very large sweet potatoes, peeled and cut into spears. I test fit them in the 9x13 Pyrex baking dish.

ate.2017.11.22.c20.jpg

The cut sweet potatoes keep better if you store them in water, or vacuum seal them, as I did here.

ate.2017.11.22.c21.jpg

Vacuum sealed bags of sweet potato, butter, and brown sugar, ready for use tomorrow.

ate.2017.11.22.c22.jpg

Fully packed and ready to go. It's stored in the refrigerator until tomorrow.

ate.2017.11.22.c23.jpg

Pineapple

Cut a whole pineapple for breakfasts.

ate.2017.11.22.c24.jpg

Spicy green beans

I made a batch of my spicy green beans. Fresh green beans, blanched for 4 minutes, then stir-fried with toasted sesame oil, hot pepper sesame, chili garlic sauce, and soy sauce. They're way lighter than the green been casserole above, but not exactly traditional.

ate.2017.11.22.c25.jpg

Done. They can be served cold, but I'll probably reheat them in the oven for a few minutes before serving.

ate.2017.11.22.c26.jpg
Turkey Prep

The turkey, insides removed, rinsed, and seasoned. It will sit uncovered in the refrigerator until ready to cook tomorrow morning at 10:30 AM. (This is based on the Michael Symon technique for cooking turkeys.)

ate.2017.11.22.c27.jpg

The neck, gizzards, and the other random stuff stored inside. Also the wing tips. Vacuum sealed and refrigerated until I make soup.

ate.2017.11.22.c28.jpg

Broccoli

Cut up a head of broccoli to boil tomorrow. That only gets a zip-lock bag because raw broccoli should never be vacuum sealed.

ate.2017.11.22.c29.jpg

Thursday

Prepped salad with lettuce mix, cucumber, grape tomatoes, celery, and carrot.

ate.2017.11.23.c01.jpg

The bowl was just to I could check the volume of the various ingredients; I transferred it to a zip-lock bag and will put in a different bowl to serve. No dressing yet, so it stays fresh.

ate.2017.11.23.c02.jpg

I'm doing a buffet, so I decided on a choice of dressings: Drew's chipotle ranch, Drew's roasted garlic and peppercorn, and Amy's Tuscany Italian. There's already French dressing at the lake.

ate.2017.11.23.c03.jpg

Prepped a cheese plate with horseradish cheddar, Cabot seriosuly sharp cheddar, herbed goat cheese, and Soppressata. This was a good amount, though goat cheese was the least favorite with this crowd.

ate.2017.11.23.c06.jpg

And crackers: roasted garlic Triscuits, Carr's peppered table water crackers, and ak-mak crackers. This was way more crackers than necessary.

ate.2017.11.23.c07.jpg

Heading out to the lake

All packed up and ready to go!

ate.2017.11.23.c08.jpg

Turkey was good after cooking for 4:30 at 325°F. I could have cooked a little less, even.

ate.2017.11.23.c09.jpg

I said everything would be ready at 4:00 and I was ready at 4:03. Not bad for my first solo Thanksgiving cooking, and not in my own kitchen!

ate.2017.11.23.c10.jpg

After dinner

The best parts separated out, and the carcass hacked apart to make stock and soup tomorrow.

ate.2017.11.23.c15.jpg

Dressing and mashed potatoes divided and vacuum sealed for future dinners.

ate.2017.11.23.c11.jpg

Gravy and turkey for dinner. 4x 4.0 oz. gravy and 5.0 oz. turkey.

ate.2017.11.23.c12.jpg

Turkey breast sliced for sandwich, and diced for stir-fry.

ate.2017.11.23.c13.jpg

Four dinner packages, with turkey, gravy, dressing and mashed potatoes.

ate.2017.11.23.c14.jpg

Friday

All that's left is to make the stock and turkey soup.

1 yellow onion
2 carrots
2 stalks of celery
2 bay leaves
1/2 tsp. salt
1/2 tsp. whole black peppercorns

ate.2017.11.24.c1.jpg
Into the Instant Pot for a soup pressure cooking cycle (30 minutes) with 80 oz. water. It was full!

ate.2017.11.24.c2.jpg
Let rest for 20 minutes after the cycle, the depressurize. Chill in a cold water. That's a sink full with about 5 pounds of ice.

ate.2017.11.24.c3.jpg

Most of the solids separated out. I just fish them out by hand before straining the stock through a mesh sieve.

ate.2017.11.24.c4.jpg

80 oz. of stock. Refrigerate so the fat rises to the top, then skim off the fat.

ate.2017.11.24.c5.jpg
Packaged into 2 packages of 16 oz. of turkey stock only.

ate.2017.11.24.c6.jpg

And 4 packages of 12 oz. stock with 3 oz. turkey for turkey soup.

ate.2017.11.24.c7.jpg
Now I'm really done!

What I ate: November 20, 2017

Breakfast: Kimchi scrambled eggs, this time with 2 eggs, on a bed of rice.

ate.2017.11.20.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

ate.2017.11.20.l.jpg
Snack: 1.0 oz. Stacy's roasted jalapeño pita chips.


Dinner: Tofu, broccoli and scallion stir-fry. And a glass of Bota Box malbec.

ate.2017.11.20.d.jpg
Bottled the hot pepper infused vodka.


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

What I ate: November 19, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen bagel with tomato and red onion. And a mimosa.

ate.2017.11.19.b.jpg
Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2017.11.19.c1.jpgate.2017.11.19.c2.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing. And a Switchback Ale.

ate.2017.11.19.l.jpg
Dinner: Nachos. And a Sauza Hornitos tequila.

ate.2017.11.19.d.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 18, 2017

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

ate.2017.11.18.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.  And, later, a Kind maple and pumpkin seed granola bar.

ate.2017.11.18.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing, and a Switchback Ale.

ate.2017.11.18.l.jpg
Started a batch of hot pepper infused vodka.

ate.2017.11.18.c1.jpg
Snack: 0.8 oz. peanuts.


Dinner: Szechuan veggie beef and a glass of Bota Box malbec.

ate.2017.11.18.d.jpgate.2017.11.18.c2.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: November 17, 2017

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

ate.2017.11.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

ate.2017.11.17.l.jpg
Cooked and froze 2 pounds of bacon.

ate.2017.11.17.c1.jpg
Dinner: Tonkatsu and rice. And a glass of Bota Box malbec.

ate.2017.11.17.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: November 16, 2017

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

ate.2017.11.16.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

ate.2017.11.16.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Veggie beef with snow peas and a glass of Bota Box malbec.

ate.2017.11.16.d.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 15, 2017

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

ate.2017.11.15.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken soup with soba noodles and spinach.

ate.2017.11.15.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Spaghetti with meatless balls.

ate.2017.11.15.d.jpg
And 2 glasses of Gianni Russo Montepulciano d'Abruzzo, 2012


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

What I ate: November 14, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

ate.2017.11.14.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

ate.2017.11.14.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Beef and zucchini lasagna.

ate.2017.11.14.d.jpg
And 2 glasses of Gianni Russo Montepulciano d'Abruzzo, 2012.

ate.2017.11.14.e1.jpg
Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 13, 2017

Breakfast: Kimchi scrambled eggs with 2 eggs, on a bed of rice.

ate.2017.11.13.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later 0.8 oz. peanuts.


Lunch: Bratwurst and sauerkraut and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

ate.2017.11.13.l.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Veggie chicken and broccoli teriyaki rice bowl. And a glass of Starborough New Zealand sauvignon blanc.

ate.2017.11.13.d.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: November 12, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen bagel with tomato and red onion. And a mimosa.

ate.2017.11.12.b.jpg
Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2017.11.12.c1.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.11.12.s1.jpg
Lunch: Spicy black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a Switchback Ale.

ate.2017.11.12.l.jpg
Dinner: 2 slices of Digiorno rising crust supreme frozen pizza. And 2 glasses of Bota Box malbec.

ate.2017.11.12.d.jpg
Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 11, 2017

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

ate.2017.11.11.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.11.11.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing, and a Switchback Ale.

ate.2017.11.11.l.jpg
Snack: 1.0 oz. potato chips and French onion dip.

ate.2017.11.11.s2.jpg
Dinner: Chicken and cheese enchiladas with Mexican rice and refried beans. And a margarita.

ate.2017.11.11.d.jpg
Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: November 10, 2017

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

ate.2017.11.10.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later a Kind maple and pumpkin seed granola bar.


Lunch: Tuna salad salad #3 (new recipe). This was a good; I didn't really miss the bread.

ate.2017.11.10.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Veggie chicken paprika and broccoli rice bowl (new recipe). This was really good! And a glass of Starborough New Zealand sauvignon blanc.

ate.2017.11.10.d.jpg
Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.

Veggie chicken paprika and broccoli rice bowl

ate.2017.11.10.d.jpg
This was really good! It's an (almost) vegetarian version of chicken paprika, in a rice bowl form-factor. I like it this way better.


I made it with 80 grams of gardein chick'n strips. The package says teriyaki, but they're plain if you don't use the sauce, and I did not use the teriyaki sauce in this recipe.

ate.2017.11.10.c10.jpg
That was 5 strips, though they vary in weight from package to package, so it might be more or less. Microwave for 30 seconds from frozen on high and then dice into bite-sized pieces.

ate.2017.11.10.c3.jpg
And the rest of the ingredients:

1/4 yellow onion, finely diced
1 clove of garlic, minced
broccoli, cut into bite-sized pieces
1/2 tbsp. hot paprika and 1/2 tbsp. sweet paprika, to taste
4 oz. concentrated chicken or veggie stock
80 grams veggie chicken, diced
1/8 cup sour cream

I used 1 tbsp. More than Gourmet chicken stock concentrate in 4 oz. of boiling water, which is why this recipe isn't vegetarian. However you could substitute veggie stock concentrate, or regular veggie stock and it should work just as well.

ate.2017.11.10.c4.jpg
Cook the onion and garlic, and the veggie chicken in a sauté pan until the onions are translucent and the veggie chicken browned.

ate.2017.11.10.c5.jpg
Add the paprika, chicken or veggie stock, and broccoli. Stir, then cover. Cook over medium low heat, covered, for 4 minutes.

ate.2017.11.10.c6.jpg

Serve over rice. I used pre-cooked white sushi rice, that I put in the bowl, and microwaved for 36 seconds.

ate.2017.11.10.c7.jpg

When the broccoli is cooked, uncover and check the liquid quantity. You want some, but not too much since it would make the sauce too watery. If there's too much, boil it off. If there's too little, add water.

ate.2017.11.10.c8.jpg

Push the veggie chicken and broccoli to the side then add the sour cream to the paprika stock. Once the sauce is thoroughly mixed, combine everything well.

ate.2017.11.10.c9.jpg

Serve over rice.

Tuna salad salad #3

ate.2017.11.10.l.jpg
This was good! It's a combination of spicy tuna salad sandwich and tuna salad salad #2.


I made my spicy tuna salad:

1/2 can of Wild Planet chunk light tuna
celery, finely diced
a few banana pepper rings, finely diced
salt
freshly ground pepper
sriracha
1 - 2 tbsp. mayonnaise

ate.2017.11.10.c1.jpg

And a basic garden salad with lettuce mix, cucumber, tomato, and celery.

ate.2017.11.10.c2.jpg

Dress the salad with Drew's chipotle ranch dressing and freshly ground pepper. Plate.

Add the tuna salad.

Add a few Olivia's garlic and butter croutons.

Serve.

What I ate: November 9, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

ate.2017.11.09.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

ate.2017.11.09.l.jpg
Snack: 0.8 oz. almonds.


Dinner: Szechuan veggie beef (new recipe). This was really good! And 2 glasses of Bota Box malbec.

ate.2017.11.09.d.jpg

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

Szechuan veggie beef

ate.2017.11.09.d.jpg
I made up a new recipe for Szechuan beef, based on my previous recipe, but this time made with veggie beef. It was really good, better than the original recipe!

It's made with 100 grams of gardein home style beefless tips. Microwave on high for 30 seconds, then slice each piece in half.

ate.2017.11.09.c1.jpg
carrot, sliced
green pepper, thinly sliced
2 Serrano peppers, sliced on the bias
2 scallions, white and green parts separated
garlic, minced


ate.2017.11.09.c2.jpg

Sauce:

1 tbsp. chili garlic sauce
1 tbsp. soy sauce
1/2 tsp. hot pepper sesame oil
1/2 tsp. toasted sesame oil
1/2 tsp. cornstarch
1.5 oz. water
1 tsp. Szechuan peppercorns, cracked


Stir fry the carrot white parts of the scallion for a a few minutes softened.

Add the green pepper and beef and cook for a few minutes.

Add the garlic and Serrano pepper.

Add the green parts of the scallion.

Add the sauce.

Serve with rice.


What I ate: November 8, 2017

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

ate.2017.11.08.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Sardines and spinach rice bowl.

ate.2017.11.08.l.jpgate.2017.11.08.c1.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Veggie chicken and broccoli teriyaki rice bowl (new recipe). And a half glass of Starborough New Zealand savignon blanc. And a half glass of Bota Box malbec.

ate.2017.11.08.d.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

Veggie chicken and broccoli teriyaki rice bowl

ate.2017.11.08.d.jpg
This was good! It's stir-fried broccoli and gardein chick'n strips. The frozen veggie chicken even comes with the pack of teriyaki sauce.

ate.2017.11.08.c2.jpg
Start the chopped broccoli cooking in a sauté pan.

Heat a 75 gram serving veggie chicken strips in the microwave for 30 seconds on high from frozen. Dice.

Add to the sauté pan and brown.

ate.2017.11.08.c3.jpg

Defrost the sauce packet in warm water. I only used a small amount of it and refrigerated the remainder.

Remove the pan from the heat and add the sauce.

Serve over rice.

What I ate: November 7, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

ate.2017.11.07.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

ate.2017.11.07.l.jpg
Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Roast beef, rice, gravy, and green beans. And a glass of Bota Box malbec.

ate.2017.11.07.d.jpg
Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 6, 2017

Breakfast: Kimchi scrambled eggs, this time with 2 eggs, on a bed of rice. This was really good!

ate.2017.11.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

ate.2017.11.06.l.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Spaghetti with meatless balls.

ate.2017.11.06.d.jpg
Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: November 5, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen bagel with tomato and red onion. And a mimosa.

ate.2017.11.05.b.jpg
Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2017.11.05.c1.jpg
Diced, vacuum sealed and froze the rest of the ham steak.

ate.2017.11.05.c2.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.11.05.s1.jpg
Made the dough and formed homemade whole wheat bagels. Also boiled and baked them; normally I do that the next day but I wanted to get the cooking over with during the weekend.

ate.2017.11.05.c3.jpg
Lunch: Clam chowder (previously frozen). And a side Caesar salad. And a half glass of Fernlands New Zealand sauvignon blanc.

ate.2017.11.05.l.jpg
Marinated the tofu for Thai curry.

ate.2017.11.05.c5.jpg
Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec. Actually, double that.

ate.2017.11.05.s2.jpg
Dinner: Tofu and vegetable Thai curry (new recipe). This was really good! And a half glass of Starborough New Zealand sauvignon blanc.

ate.2017.11.05.d.jpg
Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

Tofu and vegetable Thai curry

ate.2017.11.05.d.jpg
This is basically the same as my pork and vegetable Thai curry but made with tofu and it's really good!

I tried making it once with just plain tofu but it was, well, plain. This time I vacuum marinated the tofu for 4 hours in the refrigerator with:

1 tbsp. chili garlic sauce
1 tsp. toasted sesame oil
1 tsp. fish sauce (optional, omit to make vegetarian, or use vegetarian fish sauce, which is made from mushrooms)
1 tbsp. soy sauce

I used 1/3 of 15 oz. cake of extra firm tofu.

ate.2017.11.05.c4.jpgate.2017.11.05.c5.jpg
When ready to cook:

Heat a small sauté pan with oil to cook the tofu. Remove excess marinate and discard. I like my tofu lightly browned, and it takes longer to cook than the vegetables, so I like to start it first in a separate pan. You can cook it all in one pan if you prefer.

ate.2017.11.05.c7.jpg
1/2 small yellow onion, sliced
1 carrot, thinly sliced
1/2 small green pepper, sliced
1 tbsp. ginger, minced
1 tbsp. garlic, minced
spinach
cilantro
basil

ate.2017.11.05.c6.jpg
Add a little oil to the sauté pan. Cook the onion for a few minutes.

Add the carrot and cook for a few minutes.

Add green pepper, garlic, and ginger and cook for a few minutes.

ate.2017.11.05.c8.jpg
Combine in a bowl:

1 tbsp. Thai red curry paste
1 tbsp. chili garlic sauce (optional for added heat)
1 tsp. rice vinegar
1 tsp. soy sauce
4.0 oz. unsweetened coconut milk

Add to the sauté pan and cook for a few minutes. Add water if the sauce gets too thick.

Add the cooked tofu.

Add a minute before serving:

spinach

And right before serving:

cilantro and basil
freshly ground black pepper

ate.2017.11.05.c9.jpg
Serve with rice.

What I ate: November 4, 2017

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

ate.2017.11.04.b.jpg
Vacuum sealed and froze the rest of the can of Amy's refried black beans.

ate.2017.11.04.c1.jpg
Made the poolish and soaker for a batch of homemade whole wheat bagels.

ate.2017.11.04.c2.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.11.04.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing, and a Switchback Ale.

ate.2017.11.04.l.jpg
Dinner: 3 slices of Digiorno rising crust supreme frozen pizza. And 2 glasses of Bota Box malbec.

ate.2017.11.04.d.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: November 3, 2017

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

ate.2017.11.03.b.jpg
Made a batch of pickled jalapeños.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken soup with soba noodles and spinach.

ate.2017.11.03.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Nachos and a margarita.

ate.2017.11.03.d.jpg
Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 2, 2017

Breakfast: Canadian bacon, egg and cheese English muffin.

ate.2017.11.02.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, and Drew's chipotle ranch dressing.

ate.2017.11.02.l.jpg
Snack: 0.8 oz. peanuts.


Dinner: Veggie chicken kimchi and cabbage.

ate.2017.11.02.d.jpgate.2017.11.02.c1.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: November 1, 2017

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

ate.2017.11.01.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

ate.2017.11.01.l.jpg
Snack: 1.0 oz. pretzels with Chinese hot mustard.

ate.2017.11.01.s1.jpg
Dinner: Spicy peanut veggie chicken and broccoli (new recipe). This was good - basically the same as the regular one with chicken. With rice and a glass of Fernlands New Zealand sauvignon blanc.

ate.2017.11.01.d.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

Spicy peanut veggie chicken and broccoli

ate.2017.11.01.d.jpg
This is really good! It's basically spicy peanut chicken and broccoli but made with veggie chicken strips.

I like the Gardein chick'n strips. I don't use the teriyaki sauce in this recipe; it's in a separate pouch so you can easily ignore it.

ate.2017.11.01.c1.jpg
This is one serving of 75 grams, or 6 strips. I microwaved the frozen strips for 30 seconds, then diced them into bite-sized pieces.

The sauce is 2 tablespoons of peanut butter, 1 tbsp. chili garlic sauce, toasted sesame oil, hot pepper sesame oil, soy sauce, and water.

ate.2017.11.01.c2.jpg

Stir-fry the veggie chicken and broccoli. Remove from the heat and add the sauce. Serve with rice.

ate.2017.11.01.c3.jpg

According to the label, the Gardien veggie chicken is vegan, non-GMO, dairy-free, and kosher. So the recipe should be vegan.

About this Archive

This page is an archive of entries from November 2017 listed from newest to oldest.

October 2017 is the previous archive.

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

Monthly Archives