Thursday, February 14, 2013

Making the most of leftovers


Hash browns made from leftover mashed potatoes, and an egg over easy.


Sliced filet mignon with dijon mustard on ciabatta bread.

Wednesday, February 13, 2013

Out to Dinner: 131 Main

We decided to have dinner out tonight rather than battle the Valentine's Day weekend crowds. We went to 131 Main, a reliable restaurant about three miles from home.

I started with a house salad, dressing on the side:

Main course was filet mignon, medium, with mashed potatoes.


...and after:

The leftovers are in the refrigerator, awaiting tomorrow's breakfast and lunch.


A warm brownie covered with vanilla ice cream and chocolate and caramel sauces. How does this fit into healthy eating? This is what I ate:

One perfect bite, and I left the rest for the menfolk to finish.

Tuesday, February 12, 2013

Hungry Month

I've felt less inspiration to blog lately, because my meals have been uninspired. I think it has something to do with it being February - nadir of the food calendar in this neck of the woods. But the daffodils are up, and trees are coming into bloom. I'll do my best to muddle through the last of winter and early spring, but my eyes are on mid-April and the first of the local strawberries. Then it'll really be time to let the good times roll.

Saturday, February 9, 2013

Out to Lunch: Malaya Kitchen

I had an errand to run at the Arboretum yesterday, so ended up at Malaya Kitchen for lunch. They had a special on the menu I couldn't resist: Hong Kong style duck soup with baby bok choy and egg noodles.

This was spectacular - the broth was rich and sweet, and the duck was tender and tasty. My only quibble was that it was kind of challenging to eat, as the pieces of duck included bones. A very hearty meal - I had to leave half of it behind.

Asian bites

Chicken satay skewers with peanut sauce, chicken pot stickers (Trader Joe's), vegetarian spring rolls (homemade), and edamame

Spring roll recipe:

14 oz. tofu
1 oz. soy sauce
6 whole basil leaves 
1/4 cup minced basil
1/4 cup minced mint
1 cup shredded iceberg lettuce
1 cup shredded carrots
1 cup mung bean sprouts
6 rice paper wrappers

Cut the tofu lengthwise into 12 1/2 inch strips (slice into four rectangles, then each rectangle into three strips). Marinate in the soy sauce and bake for 1/2 hour. Let cool.

Assemble all the prepared ingredients in a row. Wet four paper towels in warm water, then stack with three rice papers, starting with a paper towel on the bottom, alternating towels and rice papers, ending with a paper towel on the top. When the stack is finished, flip it over and remove the top paper towel; the first rice paper should now be pliable enough to roll. Place the dampened rice paper on a separate plate, and in the center place first the whole basil leaf, then two tofu strips, then small amounts of the remaining ingredients in a narrow pile. Fold the top and bottom over the filling, then the left side, then roll right to finish the roll (as if you were rolling a burrito.) Repeat with the remaining two damp rice papers, then repeat the paper towel stack with the remaining dry rice papers and fill them. Refrigerate the rolls until ready to serve. Serve with peanut sauce or hoisin sauce.

Makes six rolls, 75 calories per roll.

Tuesday, February 5, 2013

My favorite thing about a turkey dinner

The Leftover Turkey Sandwich.

2 slices rye
2 oz. roast turkey breast
2 tbsp. cranberry sauce
300 calories

Monday, February 4, 2013

Out to Lunch: Panera

Met the husband for lunch today - we went to Panera. I love that they list the calories right on the menu board - a great way to take the guesswork out of the situation.

You Pick Two, cup of chicken noodle soup, and 1/2 ham and swiss sandwich:

Chicken noodle soup: 80 calories
Ham and swiss on rye: 290 calories
Baguette side: 180 calories

A Colorful Plate

I've always heard that eating lots of different colors means you're getting lots of different nutrients. (If only that worked when eating M&M's!)

Roast turkey breast with mashed sweet potatoes, green beans, and cranberry sauce:

4 oz. roast turkey breast: 150 calories
4 oz. mashed sweet potatoes: 86 calories
1/4 cup cranberry sauce: 110 calories
1 cup green beans: 44 calories

Saturday, February 2, 2013

Happy Groundhog Day

In honor of Groundhog Day, today's breakfast is... no, not a groundhog, of course not! It does, however, include some ground hog.

Toasted English muffin with egg, American cheese, and pork sausage: 335 calories