Calorie Log

12/6/2015
450
800
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250

12/7/2015
125
650
1800

12/8/2015
350
250
1400

12/9/2015
150
200
1500

2000

2575

2000

1850

3.5 km Elliptical
est. 300 cal

none

3.75 km Elliptical
est. 320 cal

5km Elliptical
est. 400 cal

12/10/2015
375
350
200
1500

2425
none

12/11/2015
375

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8/10/2018

Baked Garlic Potato Fries with Cilantro Lime dipping sauce

Prep Time: 8 minutes
Cook Time: 40 minutes
Yields: About 3 Servings
4-5 medium sized potatoes - Red skinned are my favorite, but any
potatoes you might have laying around will do.
2
1
1
2
1

Tablespoons chopped garlic

Tablespoon Paprika
Tablespoon Onion Powder
Teaspoons Cayenne Pepper
Tablespoon Cornstarch

3 Tablespoons Olive Oil

Salt & Pepper
For the Sauce:
1 Cup Sour Cream
5 Tablespoons Lime juice or 1/2 of a juiced lime
Freshly Chopped Cilantro
Preheat Oven to 440 F
Chop your potatoes into medium sized cubes. Not so big they will
take a long time to cook fully, but not so small they will burn.
Pour olive oil into a medium sized bowl and add your chopped
garlic (or garlic powder if you're out of fresh garlic) and microwave
until just fragrant, about 30 seconds.
Add your potatoes to the bowl with the garlic oil, cover and toss
gently to coat the potatoes, then keep covered and microwave 5-7
minutes or until the edges of the potatoes are just becoming
translucent.
In a small bowl, mix together the corn starch, paprika, onion
powder, and cayenne pepper. Pour over potatoes when finished in
the microwave and shake to distribute evenly.
Grease a cookie sheet and spread the potatoes over it in a single
layer. Sprinkle on salt and freshly ground pepper.
Bake for 15-18 minutes then flip the potatoes to prevent burning
on one side, and set to cook for another 20 minutes.

While your potato fries are baking, stir your sour cream and add in
your lime juice. Not stirring your sour cream before adding the
lime will cause your sour cream to curdle! Then add in your
cilantro.
When the fries are done, remove them from the oven and allow to
cool for a few minutes.

Sunday Gravy
For the Sauce:
2tablespoonsolive oil
1lb meaty pork neck bones or 1 lb pork spareribs
1lb veal stew meat or 2 veal shoulder chops
1lbItalian sausage
4garlic cloves
14cuptomato paste
3(28 ounce) canspeeledItalian tomatoes
2cupswater
6leavesfresh basil, torn into small pieces
For the Meatballs:
1lbground beef(or combination of beef or pork)
12cup plain breadcrumbs
2largeeggs
1teaspoon finely mincedgarlic
12cup freshly gratedromano cheeseor12cupparmesan cheese
2tablespoons finely choppedfresh flat-leaf parsley
1teaspoonsalt
pepper
2tablespoonsolive oil
1 Pound Pasta
Directions: To make the sauce, heat the oil in a large heavy pot over medium heat.
Pat the pork dry and put the pieces in the pot.
Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
Transfer pork to a plate.
Brown the veal in the same way and add it to the plate.
Place the sausages in the pot and brown on all sides.
Set the sausages aside with the pork.
Drain off most of the fat from the pot.
Add the garlic and cook for about 2 minutes or until golden.
Remove and discard the garlic.
Stir in the tomato paste and cook for 1 minute.
With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
Or for a chunkier sauce, just chop up the tomatoes and add them.
Add the water; and salt and pepper to taste.
Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
If the sauce becomes too thick, add a little more water.
Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
Mix together thoroughly.
Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
Heat the oil in a large heavy skillet.
Add the meatballs and brown them well on all sides.

They will finish cooking in the sauce.

Transfer the meatballs to a plate.
After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sa
To serve, remove the meats from the sauce and set aside.
Toss the cooked pasta with the sauce.
Sprinkle with cheese.
Serve the meats as a second course, or reserve them for another day.

Fish Chowder
INGREDIENTS
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cupsStrong Fish Stock,Traditional Fish Stock,Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
1.
2.
3.
4.
5.
6.

Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a fe
Add the butter, onions, savory or thyme, and bay leaves to the pot and saut, stirring occasionally w
Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover
Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the
When ready to serve, reheat the chowder over low heat; don,et it boil. Warm the cracklings in a low
Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large sou

Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by

Soup

w tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted
with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
hem. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until t
hour, let it cool a bit, then refrigerate; cover the chowderafterit has chilled completely. Otherwise, let it sit for u
oven (200 F) for a few minutes.
p plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual serving

ar the best choice for this recipe. I urge you to make it, but if you can4here are alternatives listed in the recipe

Salad

Meat

Sides

Dessert

en brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, an

about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly
Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

er the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

tives listed in the recipe.

App

g the fat in the pot, and reserve until later.

hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or tw

d cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with sal

ason assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having

his point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5

cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minute

wder to sit for 10 minutes (the fish will finish cooking during this time).

Coq Au Vin
1 Bottle Red wine to taste (375ml-750)
1/4 Cup Cognac
1 Yellow Onion
~3-4 lbs of Chicken (Dark Meat preferred, but not necc.)
Carrots
Celery