Ypsi Citi Link

Yesterday

@ Work:
Annie Chun's Thai Peanut Noodle Bowl
Faygo Diet Red Pop
A Couple Licorice bites

@ Home:
Tacos
Potatos
Oberon

On the Couch:
Tea
A Few Chocolate Covered Cashews

On June 2nd

I realized I hdn't done this for a cople days so I figured I'd better get back to it ASAP.

Breakfast @ The Bomber:
2 Blueberry Pancakes
Rye Toast
1 Poached Egg
A little bit of Stephanie's Hash Browns

Lunch:
Some Sweet Potato Fries
1 Newcastle
1/2 peanutbutter sandwich

Dinner:
Tempeh Reuben
Small amount of noodles

Later:
Bite of chocolate
Tea

I ate some good things and some bad things on May 28th

@ Plum Market:
a few Austrailian red licorice samples
leftover pizza
Faygo diet red pop

@ the gas station while changng and fixing the tire:
A few station snacks including peanuts, a Zebra cake and some cookies

@ home:
Tofu w/ veggies in a mango coconut sauce
rice

Watching Against All Flags:
tea
milk
PB&J

5-26-09

@ Work:
A couple Australian Red Licorice samples

@ Home:
Leftovere Tamales w/ Beans
Faygo Diet Orange

@ Tower Inn:
Diet Pepsi
Spinach Feta Triangles
A few fries

@ Home:
Home Made Pizza
Pasta w/ Pesto
Tea
A bite of Maya Gold Chocolate

On the 26th Day of May

Breakfast:
1 bowl of cereal
1 cup of tea

Lunch:
Lentil Burger
Faygo diet red pop

Snack:
1 1/2 little crackers w/ peanut butter


Dinner:
Tamales
Beans & rice

Watching a movie:
2 bites of Maya Gold
Tea

May 25th... I ate more stuff

@ Work:
Tofu
Noodles
Onion Rings
Faygo Diet Red Pop

@ Home:
Peanut Butter Sandwich

@ a Memorial Day Neighborhood Party:
Chips & Salsa
1 Newcastle (in honor of Newcastle being relegated)
1 Sierra Nevada
1 Corona

@ Hom:
Lentil Burger

Bad Eats: May 24, 2009

Breakfast:
Chocolate Milk
Little Debbie Cherry Pie

Lunch:
Noodles
Tofu
Rice
Coke

Parents' House:
Chips
Dip
Cheese
Veggie Burger
Beans
Molson
Wine
Faygo Rock & Rye

Overall:
Shit!

Things that went in me on May 23, 2009

Breakfast:
Toast
Eggs
Veggie Sausage
Potatos
tea

Lunch:
Peanut Butter Sandwich
Milk

Sweet Treat at Luwak:
A single in a waffle cone (1/2 chocolate; 1/2 strawberrry)

Dinner:
Veggie Dogs
Baked Beans

Watching The Three Amigos:
Tea

The things I ate on May 22nd

@ Work:
2 cashews
A handful of sugar free gummi bears
Ravioli
Faygo Grape

Afternoon:
1 Sam Adams
2/3 Sierra Nevada

Dinner:
Huevos Rancheros
Salad

Later:
Tea
A bite of Maya Gold Chocolate

Thing that went into my gut on 5/21/09

Breakfast:
Peanutbutter toast
Tea

Errands:
Medium Coke

Lunch:
Tempeh Rueben

3 Hour Walk:
Faygo Rock & Rye

Dinner:
Ravioli
Garlic Bread
Salad

Corner Brewery:
2 Alt 22s
a couple handfulls of peanuts

While watching The Office:
Tea
1 square of Maya Gold Dark Chacolate

What I Ate: 5/20/09

@ Work:
Cup of Chili
Faygo Rock & Rye
1 sample of dark chocolate
1 sample of dark chocolate w/ mint

@ Home:
1 Negra Modelo

2 slices of homemade pizza
salad w/ poppyseed dressing
homemade brownbread w/ cheese
1 Blackhawk Stout

1 cup of tea

What I Ate: 5-19-09

Lunch:
Tempeh Reuben
2 pickled pearl onions

Snack:
spoon of a fancy new peanut butter

Dinner:
Tacos
1/2 a potato

While Watching Lost:
2 cups of tea
Bite of dark Chocolate

Food Log

Here's a re-vampedd version of Tastes of Ypsi. I'm gonna post a list of everything I eat in hopes that I'l be less likely to eat junk knowing that my diet is public knowledge. Here's the 1st list:
18 May 2009

Early snack @ work
5 small peanut butter covered pretzels

Lunch @ work
1 small bowl of chili
1 Faygo Orange Soda

1 glass Chocolate milk

Dinner @ work
1 falafel
1 cup of lentil soup
1 Coke

1 more Coke

At home after work
1 glass of milk
1 peant butter sandwich
1 cup of tea

Breakfast Pizza

2 canisters instant crescent rolls
6 eggs
1/2 package of Veggie Sausage
1/2 lb grated Cheddar cheese

Spread the crescent rolls out flat on a cookie tray and bake for 10 minutes
Scramble the eggs
Sauté the sausage (meat sausage will obviously work as well if you're so inclined.
Crumble the eggs & sauage on the crescent roll crust
Cover w/ cheese & bake until melted
Season w/ ranch dressing, hot sauce & herbs to taste

Zucchini-Feta Pancakes

4 cups packed, coarsely grated zucchini (3 about medium zucchini)
4 eggs, separated
1 heaping cup finely-crumbled feta
½ cup minced green onions
¾ tsp dried or 1 tablespoon fresh mint
Salt and pepper
1/3 cup flour (yes, I used whole wheat and it is fine)
Plain yogurt (I thoroughly endorse Trader Joe’s Greek yogurt) or sour cream

Put zucchini in a colander, salt it, and let it sit for 15 minutes. Rinse and squeeze out most of the moisture.

Combine squeezed zucchini, egg yolks, feta, green onions, flour and spices.

Beat the egg whites to soft peaks. Fold into zucchini mixture (very gently, try not to deflate the egg whites since they add the loft to the pancakes).

Fry on a lightly oiled griddle (butter or canola oil work best) until both sides are golden. Serve with yogurt for dolloping on top.

Yet more thanks go out to Georgina (via The Original Moosewood Cookbook) (serves 4)

Polenta, Spinach and Baked Eggs

Polenta:
4 cups good veggie broth
1 cup dry polenta (Whole Foods had great stuff in bulk) or stone-ground yellow cornmeal (don’t use white!)
Salt
½ to 1 cup grated extra sharp cheddar (optional, but it really is better)

Bring broth to a boil in medium saucepan (I prefer non-stick and a size that allows for the expansion and bubbling of the polenta). Slowly sprinkle the cornmeal into the boiling broth (if you dump, it will clump). Over medium heat, whisk the polenta often (some say the stirring should be constant but I’ve never ever done that), esp. as it bubbles and thickens. You are done when it is good and thick and about 25-30 minutes of stirring have passed. Stir in salt and remove from heat. Stir the cheese (if you’re using it) in once it is off the heat.

The rest of the dish:
2 bags or about 2 pounds of fresh spinach (I suppose you could use a couple of packages of frozen spinach too, but I haven’t tried it – do thaw and drain it first)
4 large eggs


Wash and stem the spinach. Throw the wet spinach in a pot and steam until it is just bright green. Drain and chop coarsely. Put spinach in the bottom of an 8- or 9-inch baking dish. Spread hot polenta over the top of the spinach. Make four wells in the polenta and carefully crack an egg into each indentation. Season with salt and pepper, as desired. Bake (uncovered) in a pre-heated 350 degree over until whites have set and yolks are firm (or however you like your eggs!). Note: baked eggs are deceptively shiny even when they are well cooked. Give them a little poke to see how well they are really setting up. I like my eggs well-done so I tend to leave this in the oven for 15-20 minutes. People who like eggs with a little more jiggle should be checking them at 8 minutes.

From Georgina (based on a recipe in Diana Shaw’s The Essential Vegetarian Cookbook) (serves four)

“Grate” Zucchini Bread

¾ cup whole wheat flour
¾ cup unbleached white flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1/3 teaspoon nutmeg
¼ teaspoon ground cloves
1 egg white
1 whole egg
3/8 cup (6 tablespoons) vegetable oil
1 ¼ cups packed, finely grated unpeeled zucchini (about 1 medium)
1 teaspoon vanilla
½ cup finely chopped nuts
1/3 cup raisins

In a large bowl combine flours, sugar, baking powder, baking soda, and all spices. In a smaller bowl, mix eggs, oil, zucchini, and vanilla. Add the latter to the former and combine well. Mix in nuts and raisins. Pour batter in greased loaf pan (will work in muffin pans, but stays moister as a loaf). Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in the center comes out clean.

From Georgina (from Jane Brody’s Good Food Book) (makes 1 loaf)

Stuffed Jalapeños

22 to 25 Jalapeños
1 lb breakfast sausage (for example, Jimmy Dean... or for the veggie types like me, Gimmie Lean... I would suggest the veggie type because w/ the cheese and jalapenos I can't imagine anyone would be able to tell the difference.)
1 package cream cheese
1 cup shredded parmesan cheese
1/4 tsp garlic powder
salt and pepper to taste

Cut the jalapeños in half long-ways. Hallow out the seeds (I just use a spoon to scoop the stuff out) so you have little jalapeño boats. This is where the gloves very much come in handy.
Cook the sausage, making sure that it is broken up into nice and little pieces. Let it cool a bit.
Mix up everything else in a bowl. When all of that is well combined, add in the cooked sausage and mix that in well, too.
Spoon the cheese/sausage mixture into each jalapeño half/boat/shell, about a half teaspoon per shell, depending on the size of your jalapeños.
Put them in a baking dish or a cookie sheet. You can easily make these a day ahead of time and pull them out of the fridge when you’re ready to cook them.
Cook them in a 350 degree pre-heated oven for about 12-15 minutes until the cheese on top of them is just starting to turn brown.
Eat them.

Thanks to Steve and his blog for this recipe. I haven't tried them yet, but he made them the other day and they looked fantastic.

Butternut Squash and Ginger Soup

1.5 lbs butternut or winter squash, peeled and cut into chunks (i.e. 1 squash)
2 tbsp butter (margarine if ye be vegan)
1-2 tsp roughly chopped ginger (or if you like ginger like I like ginger, 8-9 tsp)
1-3 tsp brown sugar

1) Steam the squash chunks until very tender (20 mins or so) - a collender/strainer above 1" of boiling water in a large pot works well, but keep an eye on the water level.
2) While hot (ouch! careful! those are hot!) put the squash chunks in a food processor with the butter/marg, brown sugar, and ginger (and salt/pepper if that's how you roll) and frappé until smooth.
3) Eat. (or refrigerate. 1 squash makes about 4-5 servings, and keeps well in the fridge)

Thanks to Andy!