Monday, January 21, 2013
Lots of dining out
We ate out Friday through Sunday for dinner. That is a lot more often than normal for us. It also meant I was not making as many new meals. Friday started with cereal, banana and almond milk for breakfast. For lunch I had some leftover Penne al Forno. For dinner we went to Fleet Street Kitchen for the first time. The restaurant specializes in creating meals from local sources. This was a great place for me. One of the chefs is vegan and made a special dish for me. Browned shiitakes and enoki mushrooms were served over a saute of kale, peppers, pine nuts and baby turnips. For dessert I had the pomegranate sorbet. We had a Chablis with dinner. Afterwards, the sommelier gave us a tour of the wine cellar.
On Saturday I had a Mango Smoothie before Spin class. There were no blueberries in the smoothie, so it was not purple. It was made with mango, vanilla rice milk, lime juice, and a touch of maple syrup.
Lunch was a Creamy Tofu Palak 'Paneer'. Tofu was marinated in a ginger lime sauce then added to palak and served with spinach. I made some Herb Roti in the oven on the hot stone.
A friend had a birthday dinner at The Prime Rib that evening. That was a bit of a challenge. Every entree and appetizer are meat. Thankfully, they have a lot of side dishes. I made a veggie plate of grilled asparagus, baked sweet potato, and grilled artichokes. I added a salad dressing of white balsamic vinaigrette for some flavor variety. The waiter gave me a strange look when I said no butter or sauces on the veggies and didn't understand why I wanted the vinaigrette without the salad. I split some Raspberry Sorbet with Tommy.
Sunday morning I made a Vanilla French Toast for breakfast with some fresh strawberries on the side. The toast was cooked in a skillet with some spray cooking oil. It never gained that crispy outside that you get when it is cooked in butter. It was more of a soggy toast. Lunch was leftover Pasta al Forno and Herb Roti
The Ravens were playing at night so we went to Shiso Tavern on the square. They have a great menu for me. I started with a Tofu Capresse Salad. It was made of tomatoes, basil, and tofu replaced the traditional mozzarella.. The main course was a Vegetable Stir Fry with rice. It was too large to finish. Most importantly, The Ravens are going to the Super Bowl.
This morning, I reheated some leftover Apricot Oatmeal. At lunch I had a Beet Orange Salad with a Ginger Honey Vinaigrette and piece of pita bread.
Dinner was Aloo Gobi or Cauliflower and Potato Curry with Brown Bismati Rice. The rice was cooked with smoked cardamon pods, a cinnamon stick, and cloves. Excellent dish that paired with the Herb Roti.