Thursday, January 23, 2014

Warm food for a cool night

Low temperatures in the 30s and 40s bring cool-weather vegetables to the table:

Roast chicken; baby bok choy sauteed with bacon and scallions; maple-glazed roasted carrots; cranberry sauce.

Wednesday, January 22, 2014

A couple of dinners

Meals lately have not been very photogenic - here are a couple that weren't too bad.

Stir-fried tofu with carrots, celery, peppers and peanuts:

I often make a sort of salad bar for dinner, where I put out a bunch of vegetables, fruit, meats, etc and all may serve themselves (this cuts down on complaints a bit):

My resulting plate: greens with edamame, peppers, and tomatoes; cottage cheese; watermelon; hard boiled eggs; turkey and salami.

Thursday, January 9, 2014

Curry duo

Two kinds of vegetarian curry with brown rice - cauliflower with chick peas, and paneer with beans.

Monday, January 6, 2014

Home Sweet Home

Vacations are always fun, but I'm glad to get back home, and back to humbler and healthier fare.
Baked potato with vegetarian chili, cheese, and sour cream:

Saturday, January 4, 2014

What Happens In Vegas

It is a truth universally acknowledged, that those who vacation in Las Vegas inevitably wind up gorging themselves on a buffet. Our last big meal of the trip was the buffet at the Bellagio.

Cured meats, cheese, croissant, sesame roll, fruit and roasted vegetables:

Egg Florentine, sausage, bacon, potatoes:

Oatmeal, dried cranberries, sunflower seeds, maple syrup, cinnamon:

Vanilla eclair, pecan tart, chocolate mint cake:

Thursday, January 2, 2014

All was quiet on New Year's Day

A quiet breakfast at Morels in the Palazzo:

Poached eggs, bacon, potatoes, and toast

And a quiet dinner at Sage in Aria:

Poached egg with potato puree and black truffle shaved on top

Bacon-wrapped roasted pork loin with fried pork shoulder, greens, and chestnut puree

This meal was definitely the best of the trip.

Wednesday, January 1, 2014

The chowdown continues

Monday lunch:
Sliders and tater tots at I Love Burgers

Monday dinner:
Duck spring rolls and vegetarian dumplings at Hakkasan

Tuesday lunch:
Crepe with ham, onions, mushrooms, Gruyere, and an egg at Jean-Phillipe

Tuesday dinner:
Beet and burrata salad and fettucine carbonara at Postrio