|     |  

2011-02 - Rick's Food Blog

What I ate: February 1, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. The bacon is pre-cooked , and just takes a few minutes in a sauté pan to reheat perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Sushi and sashimi plate. Nori rolls (hosomaki): cucumber, carrot and avocado and tuna and cucumber. And tuna sashimi. It was a little big for a serving for one person but it was delicious!

What I ate: February 2, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. cream cheese, tomato and red onion.

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Spinach and basil lasagna . Defrosted then baked for 30 minutes at 350°F.

What I ate: February 3, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: 5.0 oz. Misty Knoll roasted turkey breast, homemade gravy (actually, it's chicken gravy ), broccoli and rice.

What I ate: February 4, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

Lunch: Mussels with bacon and fennel at Bolton Valley skiing. And Switchback beer.

Dinner: 2.0 oz. of spaghetti with a Vermont Smoke and Cure spicy Italian sausage and 4.7 oz. Bove's basil marinara. Also, a slice of Red Hen ciabatta bread and Sebastiani zinfandel.

What I cooked: February 5, 2011

What I ate: February 5, 2011

Breakfast: 1 organic scrambled egg, 2 small slices of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Dinner: Beef, bean sprout and scallion stir-fry. There's also a little spinach in there, because I had some left over after portioning a package of it for spinach salads. And rice. 2.8 oz. beef.

What I ate: February 6, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Super Bowl appetizer dinner: sweet potato fries, jalapeño poppers and Buffalo chicken wings, celery, and blue cheese dressing. And a small glass of Switchback beer.

What I ate: February 7, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Tofu with broccoli and scallions . I used extra-firm silken tofu which is more Japanese style. It's harder to work with because it's so fragile, however. There's 12.3 oz. of tofu in this serving for one, which is a quite a lot. It's one whole aseptic package. The nice thing about the aseptic packages is they keep for a really long time - usually 6 months or so, at room temperature, no less.

What I ate: February 8, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. The bacon is pre-cooked , and just takes a few minutes in a sauté pan to reheat perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

Dinner: 5.0 oz. roasted Misty Knoll turkey breast, sautéed cabbage, rice and gravy.

Shrimp scampi with spinach

What I ate: February 9, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

Lunch: At Mad River Glen, chili and Single Chair Ale.

Dinner: Shrimp scampi with spinach , spinach linguini and Red Hen Bakery Mad River Grain bread. And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

Crushed hamburger

What I ate: February 10, 2011

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

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

Dinner: 5.0 oz. crushed hamburger (Japanese style), rice and sautéed zucchini.

What I ate: February 11, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Big plate of mussels, fennel, bacon, some greens and a mysterious pickled vegetable that has never been in it before but was quite tasty at Bolton Valley skiing. And some grilled bread. And Switchback beer.

Dinner: I blame this entirely on Molly who put the idea of deep dish pizza in my mind this morning. Fortunately, I had frozen half of my last Italian sausage, green pepper and mushroom deep dish pizza so I just defrosted it and baked it for 15 minutes at 400°F. It doesn't look the best, but it was definitely tasty! 

Whole wheat and oat English muffins and dinner rolls

What I ate: February 12, 2011

Breakfast: Waffle and Vermont Smoke and Cure breakfast sausage. Both were previously frozen and I reheated them on a lightly greased sheet pan in a 350°F oven for 10 minutes and they reheated very well. I defrosted the sausage first. I only ate 3/4 of the waffle and 1 1/2 sausages and didn't use all of the 0.6 oz. of Vermont maple syrup.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

Dinner: Tonkatsu , rice and sautéed cabbage. And a glass of Per Linda trebbiano d'Abruzzi.

What I ate: February 13, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. cream cheese, tomato and red onion.

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter. I apparently forgot to take a picture of it, but looked like this.

Dinner: A 6.0 oz. (before cooking) Maple Leaf Farms hamburger, rare to medium rare, Cabot cheddar cheese, 1 slice of Vermont Smoke and Cure bacon, tomato and lettuce. I grilled the burger earlier and froze it; I defrosted it and finished cooking it in the sous vide for 45 minutes at 133°F. It's really the only way to reheat a medium rare burger or steak without overcooking it. And 1.0 oz. Doritos and 1 glass of Tiasta Malbec.

What I ate: February 14, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. I added a glass of grapefruit juice today, since that might help with the cold.

Lunch: Homemade chicken soup with soba noodles and spinach. And rice and furikake.

Dinner: Crumb pork chops (previously frozen) with rice and sautéed cabbage.

What I ate: February 15, 2011

Breakfast: The last of the sickness junk food: Pillsbury cinnamon rolls in the refrigerated tube.

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

Dinner: 5.2 oz. Tangletown farm organic sirloin tip steak, olive oil and salt-rubbed baked potato and a small spinach side salad with homemade sherry vinaigrette and maple candied walnuts . And 2 glasses of Tiasta malbec.

What I ate: February 16, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

Dinner: Chicken paprika with sour cream sauce, broccoli and rice.

What I ate: February 17, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Thai-style pork with green pepper, jalapeño, onion, hot pepper sesame oil, toasted sesame oil and chili garlic sauce. With rice. I somehow forgot to take a picture of it, but it looked like this:

What I ate: February 18, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

Lunch: Sautéed spinach with hana katso, sardines and rice.

Dinner: 5.0 oz. roast beef, rice, gravy and broccoli.

What I ate: February 19, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin . With homemade sausage.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin . With homemade sausage.

What I ate: February 20, 2011

Dinner: St. Louis ribs, spicy, with French fries and cole slaw at The Cider House .

What I ate: February 20, 2011

We're beginning our day with NECI Sunday Brunch, which, unfortunately, doesn't begin until 10:00 AM. Seeing as I normally eat breakfast at 7:15 AM and lunch at 11:00 AM, I wasn't quite sure what to do.

What I ate: February 21, 2011

Breakfast: Hash, scrambed eggs, wheat toast and home fried potatoes at The Wayside.

Lunch: Turkey chili in a boule at Bolton Valley. This was really good today - extra jalapeños! And Switchback beer.

Dinner: Crab-stuffed ravioli with shrimp and spinach in vodka cream sauce at Sarducci's. And Owen Roe cabernet sauvignon.

What I ate: February 22, 2011

Breakfast: Manghi's cinnamon raisin French toast with bacon at Coffee Corner.

Dinner: Some cheese plate ( Jasper Hill Bayley Hazen Blue and Von Trapp Oma ). And the rabbit at Hen of the Wood .

What I ate: February 23, 2011

Breakfast: Sausage, egg and cheese English muffin at Wayside.

Lunch: Mussels with bacon and braised fennel at Bolton Valley.

Dinner: Half of a personal carcass pizza (meatball, pepperoni, sausage and mushroom) at Positive Pie 2.

What I ate: February 24, 2011

Breakfast: Ham over easy crêpe at Skinny Pancake . That ham, egg and cheese, inside a crêpe.

Lunch: Spinach salad with red onions, toasted pine nuts and feta cheese at Bolton Valley.

Dinner: Porterhouse steak, baked potato, broccolini, squash, beets and a side salad at J. Morgan's steakhouse .

What I ate: February 25, 2011

Breakfast: Huevos rancheros with roasted root vegetables at Kismet .

Lunch: 1 slice of Positive Pie carcass (pepperoni, sausage, meatball and mushroom) pizza, reheated. I forgot to take a picture of it, but it looked like this:

Dinner: Braised lamb at NECI on Main (Main Street Grill).

What I ate: February 26, 2011

Breakfast: Ham and cheese croissant at La Brioche.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Stir-fry of tofu, broccoli and scallions. With rice. And Sea Glass New Zealand sauvignon blanc.

What I ate: February 27, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: 5.0 oz. roast beef, gravy, rice and broccoli. I reheated the frozen, vacuum sealed roast beef in the sous vide for 30 minutes at 133°F, the gravy on the stove in a sauce pan, the rice for 25 seconds in the microwave (from room temperature) and the broccoli for 1:20 in the microwave (tightly covered, with a little water).

What I ate: February 28, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Lobster soft taco with salsa fresca and lettuce on a Maria and Ricardo's multi-grain tortilla. With 1.0 oz. corn tortilla chips and the rest of the salsa fresca. With 1 small glass of Switchback beer.

  |     |