Sunday, February 8, 2009

Sunday food

So, quiche and protein shake as usual.

Then we went out errand-running, and had a tall whole milk latté at Starbucks (I stole this picture from them because I liked it). A rare treat, 14 carbs, really too many. This is not going to turn out to be a great carb day.

Came home and had this, which is salad plus about 4 ounces of seafood salad from the store (surimi, mostly).

Somehow we didn't notice the time until about 6 again, and so I started dinner, which took a while, and had a cracker and about 1/2 ounce cheese (same stuff as yesterday except half the amount, about 3 carbs).

For dinner, we had our fussy meal of the week... I've been trying to actually make something new every week; this is miso-glazed steak and oyster mushrooms. With it are some green beans and just a few very thin-sliced roasted potatoes, something we rarely eat at all, but it seemed like the thing to have with this. It's funny... I was thinking as I was slicing the potatoes paper-thin with the mandoline... I used to make potatoes like this, and for three of us, I'd slice, oh, maybe six potatoes. Tonight I sliced one medium-sized potato, and Michael and I each had, oh, maybe 1/4 of it, and my son had the rest, and that seemed like an absolute ton of potatoes. It's funny how things change. The steak, too... I sliced a 1 lb. steak and portioned it between the three of us, again mostly to my son. There was a time when probably we would each have eaten a steak that size. Which, I suppose, explains a lot... but still. We live in a vastly over-portioned world. Go out to dinner here, and the most common steak choice is a New York strip... and it's going to be 8 ounces, or maybe 16, and you're going to eat it, right? Because it's there.

Anyway, this recipe was terrific... it's from Rocco DiSpirito's cookbook, Flavor... written before he became totally commercially saturated. It's a 2003 book, but it looks so weirdly dated that if you picked it up at a flea market, you'd swear that it was printed in the 60s or 70s (something to think about when writing a cookbook... really, pass on the cute graphics and pick something classic!). The steak is seared, then miso-glazed and roasted, and served with a sauce of oyster mushrooms. Very good, and quite easy, although it was about an hour prep time all in all.

I had a sugar-free chocolate for dessert, and since I am planning on not eating anything stupid and nonessential tonight, I'm just going to post this.


Crabby McSlacker said...

I totally agree about how hugely oversized portions have gotten--but how easy it is to end up eating everything on your plate!

I can control it at home, but I have to consciously think about it when I go out to eat. Leftovers are awesome! I have to remind myself of how much more I'll enjoy the food the next day if I take it home instead of stuffing it down when I'm already full.

Melissa said...

Oh golly, food porn.....

Hey, thin-sliced roasted potatoes! That sounds fantastic. I'm going to have to buy a mandoline.

Big portions don't make a lot of sense to me, but I rarely try to eat all of anything. I just ask for a "go box." My daughter and I, when we were traveling, finally got wise and ordered one salad and one entree, and then split it. It was just enough!