This weekend was productive and exhausting. We did a lot of food shopping since Friday, but it was mostly snacks and I defrosted lots of stuff from the freezer which took at least two days to defrost. So here’s this week’s plan:
Baked Hake Scrambled Eggs with Andouille Chicken Sausage Scrambled Eggs with Spinach Steamed Green Beans
Roasted Cauliflower Ravioli with a red pasta sauce Ramen with Spinach Avocado Toast (if the avocado ripen this week)
Ground beef enchilada for Saturday
Eight-nine dishes should be enough considering that I’ll be doing NYC Restaurant Week Lunch or Dinner tomorrow and maybe Thursday or Friday. The website for restaurant week was revamped resulting in less multitasking. I am hoping that two posts will cover it (one for Manhattan and the other for the remaining four boroughs). These restaurant week posts here are my wish list for each borough/neighborhood because I’ve been very busy juggling motherhood and my paid job, which financially funds this project for the last seven years. As of today (07/23/23), there are 548 restaurants participating and I’m reviewing so far 383 menus that have already been posted. Hopefully by the end of the week, I’ll post my restaurant week game plan wish list.
Back in May, I decided to take part in NurtureLife for the baby. We received 12 items, and it took about 1 – 1.5 months to consume it all because it takes about 2 days for this toddler to finish a meal.
There were some hits and misses for this first order. Below is an excerpt of the game plan I had in mind for the first order:
Sunday: Lunch or dinner, depending on which meal I get treated to. We will have some Swedish meatballs, broccoli, and egg noodles.
Review: Toddler loved this dish. This was the number one favorite out of all the items ordered.
Monday: Honoring Meatless Monday with: A jar of the Squash, Kale hash with bell peppers for breakfast and lunch. Then, for dinner, we will have the super veggie gnocchi with string beans.
Review: Toddler was not a fan of any of the jar foods and the babysitter, aka my mom commented that the gnocchi and string beans needed more seasoning. Ultimately, I ended up eating all this for dinner.
Tuesday: Honoring Taco Tuesday with Beef Taco Pockets with fiesta corn.
Review: Toddler did not like the corn but gradually enjoyed the Taco Pockets.
Wednesday: Honoring Wellness Wednesday and traditional Catholicism with a jar of salmon cakes with peas and potatoes.
Review: Toddler did not care for this jar, and yours truly ended up consuming this for lunch.
Thursday: A jar of roasted chicken with potato and broccoli medley. Dinner of chicken, tortellini, and broccoli.
Review: Toddler did not care for this jar, and yours truly ended up using it for stir fry. Meanwhile, the chicken, tortellini, and broccoli were overall toddler-approved.
Friday: Fish Friday time with teriyaki salmon and rainbow rice.
Review: Toddler actually enjoyed this meal, but it took about 2 plus days to finish.
After the consumption of eight meals, which took at least 16 plus days to consume, we defrosted the Presto pesto Ravioli with chicken and carrots; Squash, Kale hash and potatoes, Grilled Chicken with carrots, peas and potatoes and chicken and Mac.
Review: We ended up utilizing the two jars: Squash, Kale hash, and potatoes, and grilled chicken with carrots, peas, and potatoes to make omelets for breakfast that lasted a total of at least four days. However, the Presto Pesto Ravioli and chicken, and Mac were toddler approved. Both dishes took at least another four days to consume.
What nice about the boxed meals is that if they were placed in the freezer, it is good after 90 days of drop off.
In retrospect, twelve items are a bit much for the week, especially since I have a bunch of items in the fridge that need to be cooked. I gave my review of what’s good and not so good on NurtureLife website.
Fast forward to two days ago, we received another package from NurtureLife. This delivery is another set of 12 items. Six of them are smoothies, which are good until September, so that’s a plus. So far, we have frozen six items: Chicken and Mac, Beef Roast, Cheese Pizza pockets, Mighty Bites Chocolate Chip and Chocolate Duo. The remaining items will be consumed this week.
It’s been over a month since my last post, but a lot has happened in the last month with work and birthdays, so I haven’t been cooking as much. However, since my last post, I have actually completed all eight dishes during that week of the post.
I have posted pictures of my progress of the dishes I planned to make during that week on my Instagram stories (IG stories). Since IG stories only last 24 hours, a lot of followers haven’t seen the progress. Therefore, below are photos of what I’ve cooked since the last post.
Breakfast Egg MuffinsEgg Tomato Stir-fry Spinach and Cheese Frittata Banana BreadAvocado ToastCinnamon ApplesChinese Eggplant with Garlic SauceMaple Syrup Glazed Salmon
After cooking these eight dishes and finishing the leftovers, I’ve only cooked three more dishes. Only one of the three dishes was cooked on Father’s Day. Two of the three dishes were made off the cuff because we learned that the Prego Alfredo Sauce bottle had to be used up after three days of opening and refrigeration.
For the two pasta dishes, I used leftover cooked pasta and mixed them with the Alfredo sauce for a quick dinner after a long commute. I even paired the dish with Graham and Fisk white wine in a can.
Wine and Dine with Prego Alfredo pasta and Graham and Fisk white wine in a can
There was still a half bottle of Alfredo sauce, so I sauteed leftover cooked Perdue short cuts roast chicken slices, broccoli, and leftover pasta. Finally, I used up the remaining bottle of Alfredo sauce and concocted this dish that lasted at least 2-3 days.
Chicken, Broccoli Pasta Alfredo
Finally, on Father’s Day, I made skirt steak, and it came out really good that my parents took the leftovers home.
Ingredients used to marinade the skirt steak for 2-3 hours. Skirt Steaks right off the grill and restingTop section – well done Bottom section – medium
Last weekend, which was the holiday weekend, I decided to stay home and cooked a Butter Basted Rib Eye Steak.
Rib Eye SteakRib Eye Steak basting in butter, garlic, thyme and rosemaryButter Basted Rib Eye Steak resting
I know I won’t be cooking as much this week because my mom is going to bring her version of adobo, which will last two days. In addition, I’ll be participating in French Restaurant Week, which takes place during the week of Bastille Day. Finally, NurtureLife has supplied us with more products for the toddler to try and hopefully enjoy.
This weekend was a big food day for eggs and cheese. Yesterday (Saturday, June 3rd) was National Egg Day, and today (Sunday, June 4th) is National Cheese Day. So, to celebrate a weekend of eggs and cheese, I prepared a bunch of dishes for the week utilizing either eggs, cheese, or both.
Long Island Restaurant week began in 2006 as an annual fall promotion week long event. Five years later in April 2011, Spring Restaurant week launched and five years after in January 2016, Winter Restaurant week debuted due to popular customer and restauranteur’s demand.
Currently Long Island Restaurant week is celebrated three times a year. The goal is to promote businesses during slow periods and it literally last for eight days. Long Island Restaurant also includes Saturday participation but until 7pm. The website separates the list of participating restaurants in Nassau and Suffolk County. Starting today April 23rd thru next Sunday April 30th, participating restaurants are promoting either two course lunch prix fixe for $22 or three courses for $37 or $44 for dinner.
Normally, I’d be reviewing all the menus from participating restaurants, but I’ve only focused on Nassau County just because of the time I’ll be able to invest this week. Below is a list of restaurants that I would go for lunch or dinner along with the dishes I would order.
There were several restaurants that the menu was not posted and one of them was Maggiano’s Little Italy in Garden City.
Guess what!! First day of restaurant week today we went to Maggiano’s Little Italy because they give A LOT of food. My parents joined in and they loved it. My mom was really impressed. Below is the menu for their restaurant week and it includes a to-go classic pasta, which was amazing. I believe this is the only restaurant that is doing this promotion.
For the appetizers, we got one of everything:
As you can see the portions were huge and all four items were amazing. Let’s just say we were full by the end of appetizers.
When the entrees arrived, my parents ordered the salmon and the beef medallions which had supplemental charges. My husband decided to add chicken to the fettucine alfredo for an extra charge. I ended up ordering the chicken parmesan. My dad devoured his beef medallions, it tasted very tender because it was prepared medium rare. My mom was really full from the appetizers that she took the salmon and shrimp to go. She was not crazy about the sauce, but enjoyed the mashed potatoes and spinach. I enjoyed my chicken parmesan and the pasta was surprisingly tasty without having to add extra cheese. I took my dish to go because I was also full. My husband ate a third of his fettucine alfredo and took the leftover home too.
For dessert, we got one of everything:
The desserts thankfully were served sample size, which made everyone in the table happy. Finally, we ordered our to-go pastas and we ordered spaghetti and meatballs, four cheese ravioli and mom’s lasagna.
The executive sous chef came out to our table to thank us for coming in and enjoying the restaurant week menu. Staff and management were awesome. We will definitely be coming back.
Given the amount of leftovers we got, this week meals will be leftovers from Maggiano’s.
Cheers to eight days of Long Island Restaurant week.
Happy New Year! 2022 was a transformative year as I became a new mom. I’ve been active on Yelp and Seated writing restaurant reviews and hitting up Michelin rated restaurants. I’ve been struggling with Meta, which consists of Facebook and Instagram. My post has not been reaching out to a lot of people and businesses as if I’ve been ghosted or blacklisted. I know it’s a very competitive market out there. So, if anyone out there can provide input to help improve this account, that would be great.
Since it’s Sunday, I began the game plan last night on New Years Eve 2022 with my traditional lucky foods menu. Thanks to Instacart and Food Bazaar, I was able to achieve that. To start, I had my traditional 12 fruits, which I was able to obtain:
Oranges, clementine, banana, Apple, pear, plum, grapes, blackberries, blueberries, Kiwi, pomegranate, lemon and lime. That turned out I had 13, well to be fair. I had 12 pairs of fruits and 1 banana.
For my meals, I search recipes online to find inspiration with the ingredients I had to work with. So I made the following:
Cornbread, baked lentil pasta with collard greens and ricotta, Cappellini with tuna, ricotta and peas, Smithfield apple smoked pork loin topped with bacon.
Today, the celebration continues with Pacific foods lentil soup and maybe dumplings. In addition, I’ll go through recipes with my Beaba baby food blender and make stuff for the baby, which I’m very excited about.
Check out my posts on Instagram at @tablespoonsandteaspoons. Stay tuned for an exciting 2023.
NYC Restaurant Week began 30 years ago with 95 participating restaurants in 1992 to approximately over 600 restaurants today. This season’s restaurant week began on 07/18/22 and will end on 08/21/22 for most participating restaurants, but some of the well-known or higher end place will end their promotion on either 07/31/22 or 08/07/22. The price points this time are $30, $45 and $60. Mastercard is also a sponsor so if you have a Mastercard, you can register your credit card to get $10 credit back into your statement for purchases over $45 and you can purchase up to 3 meals; so in essence you’ll really paying $35 for an order, which is a pretty good deal.
As of 07/19/22 there are 660 participating restaurants. We reviewed 312 dinner and/or brunch menus of restaurants partnering with Mastercard offering $10 credit for meals $45 and over from July 18-31. During my review of 312 menus, which is based on the menu availability and whether they are participating in Mastercard promotion, below is a list of restaurants grouped by meal and number of people that is worth exploring:
Lunch for 1: Bistrot Leo ($30); Boucherie West Village ($45); Chelsea Table + Stage ($30); Lexington Brass ($30); Malii Gramercy ($30); Morton’s ($45); Rivercrest ($30); Sant Ambroeus ($45) and Side Door ($30)
Dinner for 1: Anassa Taverna ($60); Bar Boulud ($60), Chelsea Table + Stage ($60); David Burke Tavern ($45); Empire Burger House ($45); Festival ($60); French Roast ($45); Hangawi ($60); Il Fiorista ($60); Jue Lan Club ($45); Malii Gramercy ($45); Montebello Restaurant ($60); Morton’s Steakhouse ($60); The Ribbon ($45); Rivercrest ($30); Rosa Mexicano ($45) and Sac’s Place ($45)
Lunch for 2: Cibo e Vino ($30); Dos Caminos ($30); Empire Burger House ($30); Jue Lan Club ($30); Nice Matin ($45) and Yama Ramen ($30)
Dinner for 2: Ammos Estiatorio ($60); Boucherie Union Square ($45); Casa Lever ($60); Chateau 49 ($60); Ben & Jack’s Steakhouse ($60); Cibo e Vino ($60); Dos Caminos ($45); Claudette ($45); Essex ($45); Felice 56 ($45); Hoja Santa ($45); Hudson West ($45); Beauty & Essex ($60); La Pizza and La Pasta ($30); The Land Thai Kitchen ($45); Leuca ($60); Lexington Brass ($45); SenYa ($60); Santo Bruklin ($60); Nice Matin ($60); One 19 ($45); Philippe ($60); Redeye Grill ($60) and SeaFire Grill ($60).
Lunch for 3: Ben & Jack’s Steakhouse ($45); Cibo e Vino ($45); Empire Steakhouse ($45); Felice 56 ($30); Gentle Perch ($30); Amali ($30); Fulton ($45); ilili ($45); Jones Wood Foundry ($30); La Bonne Soupe ($30); Lattanzi Cucina Italiana ($45); Mable’s ($30); The Meatball Shop ($45); The Russian Tea Room ($45) and Tudor Steakhouse ($45)
Dinner for 3: Merakia ($60); Bistrot Leo ($60); Alice ($45); City Winery ($45); Copinette ($45); Danju ($60); Elea ($60); Empire Steakhouse ($60); Frankie and Johnnie’s Steakhouse ($60); Amali ($60); Jasmine’s Caribbean ($45); Jones Wood Foundtry ($45); Kellari Taverna ($60); L’Adresse Nomad ($60); La Bonne Soupe ($60); La Masseria ($60); Longo Bros ($60); Mable’s ($45); Pomp & Circumstance ($45); The Russian Tea Room ($60); Cull & Pistol ($45) and Il Falco ($45).
Lunch for 4: David Burke Tavern ($45); Kubeh ($45); Longo Bros ($30); Maggie’s Place ($30); Osteria 57 ($30); Quality Eats ($30); Redeye Grill ($30) and Zabb PuTown ($45)
Dinner for 4: Fine and Rare ($60); Flatiron Room ($60); Hortus ($60); Kurant ($45); Lattanzi Cucina ($60); Osteria 57 ($45); Pera Mediterranean ($60); Pera Soho ($60); Cathedrale ($60); Laut Singapura ($45) and Temple Court ($60)
Lunch for 5 or more: Ammos Estiatorio ($45); Blue Smoke ($30); Bowery Road ($30); Ci Siamo ($45); Montebello Restaurant ($45); Il Gradino ($30)
Dinner for 5 or more: Vallata ($60); Chazz Palmanteri ($60); Baar Baar ($60); Blue Smoke ($45); Bowery Road ($45); Casa Brazilian ($60); Altesi Downtown ($60); Kubeh ($45); Maggie’s Place ($45); Mazu ($45); Mint Marsala ($60); Perrine ($60); Cacio e Pepe ($45) and The Independent ($60)
Stay tuned and follow me on Instagram: @tablespoonsandteaspoons.
Happy New Year! We are nine days into the new year and 2021 was a year of reflection and life changing moments. I’ve been active on Yelp and Seated writing restaurant reviews and hitting up Michelin rated restaurants. But this is a New Year and I want to provide content that focused on my mission of why I started this blog. Therefore, I am working on developing more social media content and supporting businesses and products that help create that perfect dish.
So to start, I have drafted a plan to get through this week partly because I am running out of space in refrigerator, freezer and pantry because I tend to go on a grocery shopping spree.
Throughout the week, I’ll be posting more content on Instagram (tablespoonsandteaspoons). My goal for the week is to clean out my freezer and pantry. So here are the following dishes that I aim to recreate to get back on the horse.
Cappello’s Sweet Potato Gnocchi with butter
Cappello’s Spinach Ravioli with asparagus
Lentil Penne with jackfruit meatballs topped with Fody’s sauce
Slow cooked Chicken Gnocchi Soup
Cauliflower burgers
Tuna burgers
I’ll be posting on my Instagram account so stay tuned.
After 3.5 months of mostly working from home, I am officially returning to work on-site full time. This is going to be interesting. I have lots of reservations about taking the bus and subway once again despite reports that it’s immaculately clean. This is a four day week, so we have options for breakfast, lunch and dinner. I absolutely did not prep anything, however, this week, I am going to finish my leftovers: Savory Mushroom Bread Pudding that I froze because I made surplus of it. I am also defrosting my homemade Beef Broth, shrimp and pork chops. I have lots of carbs including English muffins, whole wheat bread and rice along with eggs, cheese wraps, chicken sausage, garlic, ginger, lemon, tomato paste and mushroom stock. We also have pantry items like pasta sauces, sardines, canned tomatoes, pasta and chips.
This week I am going to tackle the freezer, which is filled with a bunch of frozen foods, making egg breakfast dishes and building my immune system as I will be hydrating myself to last 10 hours wearing a N-95 mask.
Stay tuned as I try to post this week’s meals on Instagram: tablespoonsandteaspoons.
It’s been almost a month since the lockdown due to this ongoing pandemic spread. The previous game plan was posted over two weeks ago. Good news was that most of the stuff listed in the ingredients section of the game plan lasted over two weeks which was why there was no game plan for Week 3.
I am slowly eating out again to fulfill my food cravings but most of time I am behind the kitchen experimenting with the food I have.
Below are the images I posted on Instagram: tablespoonsandteaspoons.
Moving forward to the present and the rest of the week here’s my game plan for the upcoming week(s). This week is going to be different because I decided to venture into the meal prep kit from Sunbasket and even support local businesses in the area.
Stay turned for posts on Instagram at tablespoonsandteaspoons.
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Tablespoons and Teaspoons 