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2014-06 - Rick's Food Blog

What I ate: June 1, 2014

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

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's 12-grain bread, cut in half.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom.

What I ate: June 2, 2014

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

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Brooklyn Summer Ale.

Dinner: Fried clams with homemade fried fish with Cascadian organic French fries. Since I had potatoes twice today already, I reduced my French fry serving to 2.0 oz. (normally 3.0 oz.), clams to 2.0 oz. (normally 3.0 oz.) and added a piece of homemade fried fish. Okay, it's still all fried, but less starchy this way and still delicious.

What I ate: June 3, 2014

Breakfast: Toasted bagel with butter and a side of bacon . This is the mini-bagel, 2.5 oz. instead of 3.0 oz., the remainder of the dough after making the 9 normal-sized ones.

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

Dinner: Mon's tempura, previously frozen. 3 shrimp, 3 fish, onion and green bean. With rice.

Bratwurst and sauerkraut

What I ate: June 4, 2014

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

Lunch: Bratwurst and sauerkraut (new post). I don't think I've ever made this before, but it's delicious. The sauerkraut is definitely healthier than potato chips, too!

Dinner: Salmon with risotto .

What I ate: June 5, 2014

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.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Pasta with meat sauce and zucchini . With 2.0 oz. whole wheat penne pasta, 1.8 oz. ground beef with onions and garlic (previously frozen), 5.0 oz. organic pasta sauce (previously frozen) and a half of a small zucchini.

What I ate: June 6, 2014

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

Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion and mushrooms and Annie's Tuscany Italian dressing.

Dinner: Bratwurst on a whole wheat bun with sauerkraut . I really enjoyed this a few days ago for lunch, but by the time you add in a side salad and a beer, it's kind of a lot for lunch. This worked out really well for dinner!

What I ate: June 7, 2014

Breakfast: Corned beef hash, egg and toast .

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Chana masala with rice.

What I ate: June 8, 2014

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

Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion, tomatoes and mushrooms and Annie's Asian sesame dressing. And Olivia's croutons.

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

What I ate: June 9, 2014

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

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Brooks' barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide, 45 minutes at 150°F from frozen, then deep fried for 20 seconds to crisp. With 3.0 oz. Cascadian organic French fries, seasoned.

What I ate: June 10, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's 12-grain bread, cut in half.

Dinner: Japanese-style crushed hamburger .

CSA Week #1 (2014)

Pork for stir-fry

What I ate: June 11, 2014

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

Lunch: Tofu, broccoli, and scallions with rice.

Dinner: Bratwurst on a whole wheat bun with sauerkraut and a side salad.

Sort of Greek salad with sardines

What I ate: June 12, 2014

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

Lunch: Sort of Greek salad with sardines (new recipe). This was really good! Arugula, tomato, cucumber, red onion, chickpeas, Feta cheese and sardines with a lemon and olive oil dressing.

Dinner: Brooks' barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide, 45 minutes at 150°F from frozen. Normally I deep fry for 20 seconds to crisp, but since I wasn't making French fries today, I didn't bother. Plus, because this piece was the breast, most of the delicious crispy skin was a lost when I removed the leg and thigh.

What I ate: June 13, 2014

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

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Steak and baked potato . Mom's filet mignon steak, previously grilled, vacuum sealed and frozen, reheated in the sous vide 45 minutes at 132°F from frozen. The steak was 4.6 oz (cooked weight). but I cut off a bit for Roscoe (my dog), so the amount pictured and what I ate was a little less. And that was a tiny Yukon gold potato. There wasn't anything green, but I did eat an entire green pepper for lunch.

What I ate: June 14, 2014

Breakfast: Waffles and bacon, both previously frozen. Reheated on a sheet pan in the oven, 8 minutes at 350°F.

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, sauerkraut and a Brooklyn summer ale.

Dinner: Thai style pork with peppers, onions, and basil .

What I ate: June 15, 2014

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

Lunch: Mom's sushi and tofu with kamaboku and scallions.

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

Tempeh and vegetable brown rice bowl

What I ate: June 15, 2014

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

Lunch: Bratwurst and sauerkraut and a Saranac wild hop pils. That was my treat for mowing and weed whacking this morning.

Dinner: Tempeh and vegetable brown rice bowl (new recipe). This was delicious! I'll definitely make this again. Also healthy and vegetarian. Vegan, actually.

What I ate: June 16, 2014

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

Lunch: Bratwurst and sauerkraut and a Saranac wild hop pils. That was my treat for mowing and weed whacking this morning.

Dinner: Tempeh and vegetable brown rice bowl (new recipe). This was delicious! I'll definitely make this again. Also healthy and vegetarian. Vegan, actually.

What I ate: June 17, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Pork with shallot green and broccoli stir-fry .

Dinner: Pasta with meat sauce and zucchini . With 2.0 oz. whole wheat penne pasta, 1.8 oz. ground beef with onions and garlic (previously frozen), 5.0 oz. organic pasta sauce (previously frozen) and 1/3 of a medium zucchini.

CSA Week #2 (2014)

What I ate: June 18, 2014

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

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Chicken Parmesan sandwich at Roma Italian Restaurant in Morris, NY, with Dad. And a glass of Chianti. I ate half - it was huge!

Teriyaki tempeh Caesar salad

What I ate: June 19, 2014

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.

Lunch: Teriyaki tempeh Caesar salad (new post) and a whole wheat and oat dinner roll with butter.

Dinner: Brook's Barbecued Chicken (previously frozen).

Spicy shrimp and vegetable rice bowl

What I ate: June 20, 2014

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

Lunch: Tofu, broccoli and scallion stir-fry .

Dinner: Spicy shrimp rice bowl (new recipe). With carrot, celery, green pepper, and red onion. Over brown rice. Delicious! With a glass of 90+ New Zealand sauvignon blanc.

What I ate: June 21, 2014

Breakfast: Beignets and bacon. I previously made and froze the beignet dough. Defrosted overnight in the refrigerator and 1:30 in the deep fryer at 360°F to cook them and that's it! Delicious, too.

Lunch: Spinach salad with homemade maple candied walnuts , goat cheese and homemade champagne vinaigrette. And a homemade whole wheat and oat roll with butter. And a half glass of 90+ New Zealand sauvignon blanc.

Dinner: Pork spare ribs with homemade barbecue sauce.

What I ate: June 22, 2014

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

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

Dinner: Iron Chef Chinese buffet with Mom and Dad.

What I ate: June 23, 2014

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

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Barbecued pork sandwich and salad.

What I ate: June 24, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Tat soi with pancetta and quinoa .

Dinner: Pasta with meat sauce and zucchini . With 1/3 of a medium zucchini, 1.8 oz. whole wheat penne, 1.8 oz. beef with onions and garlic, and 5.0 oz. marinara.

CSA Week #3 (2014)

What I ate: June 25, 2014

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

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Bratwurst and sauerkraut and a salad.

What I ate: June 26, 2014

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

Lunch: Sort of Greek salad with sardines . Spinach, tomato, cucumber, red onion, chickpeas, Feta cheese and sardines with a lemon and olive oil dressing. And a half glass of 90+ New Zealand sauvignon blanc.

Dinner: Brook's barbecued chicken (previously vacuum sealed and frozen, reheated sous vide 45 minutes at 150°F from frozen) and a salad.

What I ate: June 27, 2014

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

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Red Hook Long Hammer IPA. I spent the morning scraping and painting outside, and painting always make me want a beer!

Dinner: Chicken Parmesan sandwich and a salad.

What I ate: June 28, 2014

Breakfast: Pancakes and bacon. Both previously cooked and frozen, reheated on a sheet pan in the oven at 350°F for 8 minutes.

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

Dinner: Veggie and tempeh stir-fry with sweet and spicy garlic sauce. With carrots, celery, bok choy and teriyaki marinated sautéed tempeh. With Japanese sushi rice. And a half glass of 90+ New Zealand sauvignon blanc.

What I ate: June 29, 2014

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

Lunch: Beet greens with pancetta and quinoa .

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

What I ate: June 30, 2014

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's 12-grain bread toast with butter and 3 slices of bacon.

Lunch: Bratwurst and sauerkraut and a Sierra Nevada summerfest. That was my treat for mowing and weed whacking this morning. The grocery store was out of whole wheat hot dog buns so that's a plain white bread one.

Dinner: Japanese-style beef curry .

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