foodtag:blog.rickk.com,2009-12-11:/food//32012-05-15T13:52:24ZRick's cooking and food blogMovable Type 5.12What I ate: May 14, 2012tag:blog.rickk.com,2012:/food//3.10382012-05-15T02:00:00Z2012-05-15T13:52:24ZBreakfast: Egg, toast and bacon. And a mimosa.Snack: 1.0 oz. Sriracha chex mix. Lunch: Chana masala and rice. I made a fresh batch, which is two servings and vacuum sealed and froze the second serving.I should probably start making this...Rick Kasguma
Egg, toast and bacon. And a mimosa.
Weight at beginning of the day: 120.8 lbs. Weight at the beginning of the next day: 120.4 lbs.
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What I ate: May 13, 2012tag:blog.rickk.com,2012:/food//3.10372012-05-14T02:00:00Z2012-05-14T11:11:57ZBreakfast: Bagel, lox and cream cheese. On a homemade whole wheat bagel with tomato and red onion. And a mimosa.Lunch: Beef, broccoli and scallion stir-fry with rice.Snack: A Saranac Pale Ale. And 0.5 oz. pretzels.Cooked a batch of breakfast sausage...Rick Kasguma
Bagel, lox and cream cheese. On a homemade whole wheat bagel with tomato and red onion. And a mimosa.
Cooked a batch of breakfast sausage links. I bought them last Thursday and forgot about them until I went to get the lox for this morning's breakfast and discovered a package of sausage.
Dinner: Iron Chef Chinese buffet with Mom and Dad. On account of Mother's Day the buffet had a whole pile of additional items. Unfortunately, I forgot to take a picture of them.
Weight at beginning of the day: 119.8 lbs. Weight at the beginning of the next day: 120.6 lbs.
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What I ate: May 12, 2012tag:blog.rickk.com,2012:/food//3.10362012-05-13T02:00:00Z2012-05-13T12:19:23ZBreakfast: Chorizo breakfast burrito. Quick reheat of the leftover filling from last Wednesday on a freshly heated tortilla.Snack: 1.0 oz. Sriracha chex mix.Lunch: Tofu, broccoli and scallion stir-fry with rice.Snack: 0.8 oz. peanuts. And a Saranac IPA.Dinner: Pork spare ribs...Rick Kasguma
Chorizo breakfast burrito. Quick reheat of the leftover filling from last Wednesday on a freshly heated tortilla.
Snack: 0.8 oz. peanuts. And a Saranac IPA. Dinner: Pork spare ribs and seasoned French fries. With homemade barbecue sauce and an incredibly complex cooking method. These ribs are so unbelievably moist, tender and delicious. And 2 glasses of Tomaiolo Toscana.
Weight at beginning of the day: 120.2 lbs. Weight at the beginning of the next day: 119.8 lbs.
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What I ate: May 11, 2012tag:blog.rickk.com,2012:/food//3.10352012-05-12T02:00:00Z2012-05-12T11:38:00ZBreakfast: Corned beef hash, eggs and toast.Snack: 1.0 oz. Sriracha chex mix. Lunch: Japanese-style "crushed hamburger" and rice. Snack: 0.7 oz. peanuts.Dinner: Spaghetti with Italian sausage. With 2.0 oz. of Barilla spaghetti and homemade tomato sauce. With a slice of...Rick Kasguma
Corned beef hash, eggs and toast.
Dinner: Spaghetti with Italian sausage. With 2.0 oz. of Barilla spaghetti and homemade tomato sauce. With a slice of wheat Italian bread with olive oil.
And 2 glasses of Tomaiolo Toscana.
Weight at beginning of the day: 118.8 lbs. Weight at the beginning of the next day: 120.2 lbs.
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What I ate: May 10, 2012tag:blog.rickk.com,2012:/food//3.10342012-05-11T02:00:00Z2012-05-11T11:10:02ZBreakfast: Sausage, egg and cheese English muffin.Lunch: Sardines, sautéed spinach with hana katsuo and rice with furikake. I grilled a batch of wild Sockeye salmon, then chilled, vacuum sealed and froze the fish for a future dinner.Did some walk/run intervals...Rick Kasguma
Sausage, egg and cheese English muffin.
I grilled a batch of wild Sockeye salmon, then chilled, vacuum sealed and froze the fish for a future dinner.
Did some walk/run intervals on the treadmill. Ease into 5K, Week 4,
Day 3. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the
run
intervals.
With 1 glass of Monkey Bay sauvignon blanc, New Zealand.
And 2 glasses of The Seeker malbec.
Weight at beginning of the day: 120.2 lbs. Weight at the beginning of the next day: 118.8 lbs.
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What I ate: May 9, 2012tag:blog.rickk.com,2012:/food//3.10322012-05-10T02:00:00Z2012-05-10T11:33:39ZBreakfast: Chorizo breakfast burrito with chorizo sausage, green pepper, jalapeño, onion and egg. And a glass of orange juice.Snack: 1.0 oz. Sriracha chex mix. And a Spicy V-8.Lunch: Bacon, lettuce and tomato sandwich. On one slice of Barowski's wheat bread,...Rick Kasguma
Chorizo breakfast burrito with chorizo sausage, green pepper, jalapeño, onion and egg. And a glass of orange juice.
Dinner: Grilled salmon, rice and green beans. These are just plain green beans, not the spicy ones, and there aren't too many of them because I used most of them making pasta with prosciutto and green beans.
And 2 glasses of The Seeker malbec.
Weight at beginning of the day: 119.0 lbs. Weight at the beginning of the next day: 120.2 lbs.
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What I ate: May 8, 2012tag:blog.rickk.com,2012:/food//3.10312012-05-09T02:00:00Z2012-05-09T11:27:42ZBoiled and baked a batch of homemade whole wheat bagels.Breakfast: Toasted bagel with butter and a side of bacon.Snack: 1.0 oz. Sriracha chex mix. Lunch: Chicken soup with soba noodles.Snack: 0.8 oz. peanuts. And later, 4 Wheat Thins garden veggie...Rick Kasguma
homemade whole wheat bagels.
Breakfast: Toasted bagel with butter and a side of bacon.
Snack: 0.8 oz. peanuts. And later, 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese.
Did some walk/run intervals on the treadmill. Ease into 5K, Week 4,
Day 2. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the
run
intervals.
Dinner: Roast beef, rice, gravy and broccoli. I reheated the previously cooked, sliced, vacuum sealed and frozen eye of round roast beef in the sous vide, microwaved the broccoli, cooked the rice in the rice cooker and reheated the previously made gravy in a saucepan on the stove.
And 2 glasses of Blackstone pinot noir, California, 2010.
Weight at beginning of the day: 120.2 lbs. Weight at the beginning of the next day: 119.0 lbs.
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What I ate: May 7, 2012tag:blog.rickk.com,2012:/food//3.10302012-05-08T02:00:00Z2012-05-08T10:11:18ZBreakfast: Egg, toast and bacon.Snack: 1.0 oz. Sriracha chex mix. Lunch: Sausage and green pepper stir-fry.Snack: 0.7 oz. peanuts and 9 oz. of Saranac Adirondack Lager (the rest of the bottle is for the beer batter for the fish and...Rick Kasguma
Egg, toast and bacon.
Snack: 0.7 oz. peanuts and 9 oz. of Saranac Adirondack Lager (the rest of the bottle is for the beer batter for the fish and chips).
Dinner: Fish and chips. With homemade beer-battered haddock, homemade tartar sauce, and 3.2 oz. Cascadian organic French fries.
And 2 glasses of Blackstone pinot noir, California, 2010.
Weight at beginning of the day: 120.6 lbs. Weight at the beginning of the next day: 120.2 lbs.
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What I ate: May 6, 2012tag:blog.rickk.com,2012:/food//3.10292012-05-07T02:00:00Z2012-05-08T18:52:18Z Breakfast: Bagel, lox and cream cheese. On a homemade whole wheat bagel with tomato and red onion. And a mimosa.Snack: 1.0 oz. Sriracha chex mix.Lunch: Beef with broccoli and scallion stir-fry.Snack: 4 Garden valley veggie Wheat Thins toasted crisps...Rick Kasguma
Bagel, lox and cream cheese. On a homemade whole wheat bagel with tomato and red onion. And a mimosa.
Did some walk/run intervals on the treadmill. Ease into 5K, Week 4,
Day 1. 2.10 miles in 26 minutes. 3.2 MPH on the walk and 6.2 MPH on the
run
intervals. This was tougher - the run intervals were 4, 6, and 4 minutes.
Dinner: Iron Chef Chinese buffet with Mom and Dad.
Weight at beginning of the day: 118.8 lbs. Weight at the beginning of the next day: 120.6 lbs.
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What I ate: May 5, 2012tag:blog.rickk.com,2012:/food//3.10282012-05-06T02:00:00Z2012-05-06T12:51:14ZBreakfast: Chorizo breakfast burrito.Lunch: Chicken and snow pea stir-fry.Snack: 0.7 oz. peanuts.A Saranac IPA. I should have run yesterday and today, but two days ago I tripped while getting off scaffolding and sort of twisted my knee. In any case,...Rick Kasguma
Chorizo breakfast burrito.
A Saranac IPA. I should have run yesterday and today, but two days ago I tripped while getting off scaffolding and sort of twisted my knee. In any case, I'm still painting, which for some reason makes me crave beer.
Dinner: Green bean prosciutto pasta. This was a last minute meal change. In the past I've made it with asparagus, but I didn't have any, as it's not the season for good baby asparagus. I figured green beans would be just as good, and it is!
And 2 glasses of Chimango malbec.
Weight at beginning of the day: 120.2 lbs. Weight at the beginning of the next day: 118.8 lbs.
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What I ate: May 4, 2012tag:blog.rickk.com,2012:/food//3.10272012-05-05T02:00:00Z2012-05-05T11:06:32ZBreakfast: Pancakes and bacon. Both previously frozen so it was just an 8 minute reheat on a sheet pan in a 350°F oven. The picture appears to have disappeared, but it looked the same as usual.Snack: 1.0 oz. Sriracha chex...Rick Kasguma
Pancakes and bacon. Both previously frozen so it was just an 8 minute reheat on a sheet pan in a 350°F oven. The picture appears to have disappeared, but it looked the same as usual.
Weight at beginning of the day: 120.2 lbs. Weight at the beginning of the next day: 120.2 lbs.
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What I ate: May 3, 2012tag:blog.rickk.com,2012:/food//3.10242012-05-04T02:00:00Z2012-05-04T10:54:53ZBreakfast: Bacon, egg and cheese English muffin. And a glass of orange juice.Lunch: Summer sausage English muffin sandwich. With Vermont Smoke and Cure summer sausage on a Barowski's wheat English muffin. Yes, I realize my breakfast and lunch look very...Rick Kasguma
Bacon, egg and cheese English muffin. And a glass of orange juice.
Lunch: Summer sausage English muffin sandwich. With Vermont Smoke and Cure summer sausage on a Barowski's wheat English muffin. Yes, I realize my breakfast and lunch look very similar. But I had a sudden craving for this lunch for some reason.
I have to stay home tomorrow morning to wait for repair people, so I moved my grocery shopping up a day. Grocery store day is also cooking day and I went a little crazy today!
I roasted a split breast of turkey to make 3 servings of sliced turkey dinner and 1 serving of turkey for stir-fry. That's a new recipe that only uses the oven, no sous vide this time.
All sliced, vacuum sealed and ready for the freezer.
I prepared a batch of tonkatsu, Japanese panko-breaded pork. It's delicious and one of my favorites, but so much work to make!
It starts with a center-cut pork loin roast. I thinly slice it, then pound the slices even thinner.
Seasoned and breaded. There are two layers here.
Deep fried. They're so thin they only take 2 minutes at 360°F.
All done!
Well, except for packaging in zip-lock bag in layers separated by wax paper for freezing.
And finally a pot of my favorite vegetarian chili. There's a slightly ridiculous amount of chopping involve with the green pepper, red pepper, jalapeño, onion, carrot, celery and garlic. Here is is cooked and cooling in the sink. (There should be ice in the sink as well, but the little ice maker in my freezer doesn't make enough ice to do that effectively.)
And all vacuum sealed and ready for the freezer.
Dinner: Tuna sushi plate. With a glass of Momokawa pearl sake. Not a glass of milk.
And 2 glasses of Aguaribay Malbec.
Weight at beginning of the day: 119.4 lbs. Weight at the beginning of the next day: 120.2 lbs.
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Roasted split turkey breasttag:blog.rickk.com,2012:/food//3.10262012-05-03T22:47:33Z2012-05-03T23:09:53ZI like having turkey on hand for roasted turkey and gravy, turkey and cabbage stir-fry and turkey club sandwiches. I get a split breast because a full turkey is waaay too much turkey for one person!Here's my split breast from...Rick Kasguma I like having turkey on hand for roasted turkey and gravy, turkey and cabbage stir-fry and turkey club sandwiches. I get a split breast because a full turkey is waaay too much turkey for one person!
Here's my split breast from the supermarket. It's a little expensive, but this will make 3 dinners and a lunch, so it's not that bad.
Preheat the oven to 375°F.
Season with salt, pepper, granulated garlic and rubbed sage.
Roast for 15 minutes, then add 8 oz. water to the pan. Roast for 30 minutes. Add more water if necessary and rotate the pan 180°. Roast for 15 more minutes and check the internal temperature. Remove when the internal temperature is around 157°F and let rest for a half hour.
Slice.
Divide the large slices in to 5.0 oz. servings for sliced turkey dinner. I didn't make any this time, but 3.0 oz. servings are good for turkey sandwiches. And 3.2 oz. of the little pieces are good for stir-fry.
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Summer sausage English muffin sandwichtag:blog.rickk.com,2012:/food//3.10252012-05-03T22:33:06Z2012-05-03T22:38:52ZThis is a simple but tasty lunch sandwich. Mom used to make this with Hickory Farms "beef stick" though this one is made from a Vermont Smoke and Cure summer sausage. Just toast an English muffin and while that's going,...Rick KasgumaThis is a simple but tasty lunch sandwich. Mom used to make this with Hickory Farms "beef stick" though this one is made from a Vermont Smoke and Cure summer sausage.
Just toast an English muffin and while that's going, thinly slice the sausage and lightly brown in a sauté pan. That's it.
Pictured with Kettle Chips barbecue potato chips. The English muffin is a Barowski's wheat English muffin.
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What I ate: May 2, 2012tag:blog.rickk.com,2012:/food//3.10232012-05-03T02:00:00Z2012-05-10T17:59:38ZBreakfast: Chorizo breakfast burrito with chorizo sausage, green pepper, jalapeño, onion and egg. And a glass of orange juice.Lunch: Japanese-style crushed hamburger and rice.Snack: 0.7 oz. peanuts.Walked to the Village Variety, 1.55 miles (total).Did some walk/run intervals on the treadmill....Rick Kasguma
Chorizo breakfast burrito with chorizo sausage, green pepper, jalapeño, onion and egg. And a glass of orange juice.
Walked to the Village Variety, 1.55 miles (total).
Did some walk/run intervals on the treadmill. Ease into 5K, Week 3,
Day 2. 1.69 miles in 23 minutes. 3.2 MPH on the walk and 6.2 MPH on the
run
intervals.
This is a simple but tasty lunch sandwich. Mom used to make this with Hickory Farms "beef stick" though this one is made from a Vermont Smoke and Cure summer sausage. 
