On behalf of Tablespoonsandteaspoons we want to wish you and your family a very Happy Easter.
Working on various projects including a publication. Stay tuned.
Meatless Monday – Game Plan – Meatless Budget Friendly Dishes Inspired by “Dinner with Georgia O’Keefe”
Two Mondays ago, on March 20, I’ve had the privilege to attend the launch of Assouline’s “Dinner with Georgia O’Keefe” at La Sirena located in the Meatpacking District in Manhattan. The event was well attended by local TV personalities and celebrities such as Carla Hall from ABC The Chew, Nicky Hilton Rothchild, Timo Weiland, Prosper Assouline, and Alexandre Assouline.
Artistic and natural images depicting the relationship between art and food were provided by Robyn Lea who was present to sign copies of the book. Recipes from the cookbook utilizes local and traditional ingredients inspired by the artist’s relationship of food and the New Mexican landscape.
More importantly I came there to explore and taste the food created by La Sirena’s Michelin starred chef Anthony Sasso. Cocktails were sponsored by VDKA600.
The food was overall tasty and natural. The recipes provided appear to be user friendly and ingredients are health-friendly and accessible at any supermarket. Unfortunately I was unable to taste everything because of the sacrificial commitment to give up meat for Lent.
Top: Miss Scarlet “O’Keefe” containing VD600Vodka in Mandarin orange. Bottom: The Tao Margherita
Chilled Gazpacho
Chickpea and Eggplant Casserole with Fresh Basil
Split Pea and Ham appetizer inspired from the Rancho de Abiquiu Split Pea and Ham recipe
Finger food version of the Spaghetti with Pesto Genovese
Steak tartare using ingredients from the Sizzling Bourbon steak with garlic and crushed peppercorn recipe
Pecan Delights
Finger foods inspired by recipes from the book
For the next two weeks, I will be seeking to test out the meatless version of this recipes such as the spaghetti and pesto Genovese and chickpea and eggplant casserole.
Meatless Monday – Purple Potatoes
Happy Monday! Happy First Day of Spring! It’s almost midnight and its been weeks since my last post. For the past several weeks I’ve been recovering from a herniated disc where sitting in one position was absolutely painful. On a brighter note, I’ve been working on mastering several dishes and reading more culinary cookbooks and science research for inspiration. But…
Back to business. It’s Meatless Monday and I want to add that since March 1st I’ve given up meat for forty (40) days for Lent. So for the next several weeks, majority of my posts will be mostly vegetarians and/or vegan.
For today, we will be focusing on one of the healthiest potatoes to consume: The Purple Potato. One weekend, I went to Fairway with my parents and came across a bag of small purple potatoes for $2.50 so I brought a bag because I heard really good things about them. During this research journey, I came across this image below from Dr. Axe summarizing the benefits of consuming purple potatoes.
After reading Dr. Axe’s summary on purple potatoes, I did a little investigation on to additional evidence based research within the last five (5) years. The following confirmed:
- Purple potatoes contained high level of anthocyanins, which prevent inflammation and inhibit cancer growth especially breast cancer, gastric cancer and colon adenocarcinoma (Sugata, M, Lin CY, and Shih, YC, 2016).
- Another study showed that baked potato extracts have reduced colon cancer stem cell growth along and lowered the number of tumors (Charepalli, et al, 2015)
- Anti-microbial potential against Bacillus cereus, Escherichia coli and Pseudomonas aeruginosa especially during consumption (Ombra, MN, 2015).
After the investigation of this native South American crop, I came across a recipe from Chef Aaron Sanchez, who by the way is this year’s honoree for the 12th Annual Taste of Hope.
1 bag of small Peruvian purple potatoes = 70 calories for 1/2 cup or 8 tablespoons.
8 tablespoons of olive oil = 120 calories/tablespoon (Pantry)
1 tablespoon of dried oregano = 15 calories/tablespoon
1 tablespoon of minced garlic = 15 calories/tablespoon
Dash of ground black pepper
1 tablespoon of dried cilantro = 5 calories/tablepoon
Overall taste of the potatoes were good and very flavorful especially with the olive oil, garlic, oregano and cilantro mixture. Plus all four mixture components carry health benefits as well. This is a very healthy, filling and budget friendly dish that can be consumed more than once. Stay tuned for more!
Throwback Thursday- Taste of Hope
Happy Thursday! It’s been a week since my last post plus I’ve been getting over a sinus infection/cold/sore throat. As a result my meals has been chicken soup and miso soup.
Anyways today’s Throwback Thursday post will be about a charity event that I am honored to be a part of the Benefit Committee for. It’s the American Cancer Society Taste of Hope. This year, they will be hosting their 12th Annual event on Tuesday May 9, 2017 in New York City. Early Bird tickets start at $175 for general admission, but the best deal is $450 for two premium tickets, which includes a gift bag.
Below are images from last year’s Taste of Hope event. I have had the privilege to purchase a ticket and donate to this great cause.
Bombay Sapphire Cocktail
Calle Ocho – Guava BBQ Meatball Slider
Triomphe – Foie Gras Mousse Hazelnut & Rooftop Greens
The Leopard at Des Artistes – Gnudi
Tito’s Handmade Vodka
Todd English Enterprises – Crispy Duck Buns
Delicatessen – Steamed Shrimp Dumplings
Nobu – Tuna Sashimi with Tofu Aioli
Magnolia Bakery – Banana Pudding, cupcakes, chocolate chunk cookies
BLT Prime – Salt Brick Beef with Aji Amarillo
Serendipity- Frrrozen Hot Chocolate
The food options were overwhelming but thanks to one of the honorees who provided direction that I was able to enjoy the best aspects of the food sampling. Obviously I was not paying attention on what was being consumed was healthy.
Another plus is some of the restaurants are also participating in NYC restaurant week. Stay tuned for a post containing my recommendations for this season’s restaurant week.
Throwback Thursday – Mixed Berries Dessert
This past Christmas my cousin made of the best cobblers ever and I’ve yet to order one from a restaurant. This week was the week to clean out the fridge and pantry. As a result, there were still leftover blueberries and strawberries from New Year’s and an old fashion fruit cobbler mix purchased on sale from Aldi. Therefore, a decision was made to made a mixed berry cobbler. Totally not being creative here but we followed directions outlined on the cobbler mix. Therefore, the look and taste definitely does not compared to the freshly made cobbler from scratch. Although this dessert is high on calories it carries some healthy ingredients that have demonstrated resourceful in healing, preventing and evening treating disease, two of which were mentioned in previous posts.
1 box of the old fashion fruit cobbler mix from Baker’s Corner = <$2 on sale = 110 calories/serving
1 large egg = 70 calories
6 strawberries, sliced = 24 calories
16 tbsp blueberries = 85 calories
2 tbsp sugar = 100 calories
6 tbsp melted butter = 300 calories (50 calories/tbsp.
Five ingredients used plus sugar
Mix egg with the dry mix using a fork until well blended.
Grease 8×8 pan and lay out the fruit
Sprinkle sugar over the fruit.
Place egg cobbler mixture on top and spread evenly to cover the fruit.
Sprinkle melted butter evenly on top of the cobbler. Place the dish in the over at 350 degrees for 40-45 minutes.
Good news: Cleaned out three leftover products from the fridge and pantry (strawberries, blueberries and cobbler mix).
Mediocre news: Definitely can tell that the taste of the end product came from a prepared mix.
Take home message: attempt to make a cobbler with available fruit from scratch.
Sunday Game Plan – Cleaning the Fridge/Pantry
For the second Sunday of 2017, we decided to devise this week’s game plan because we discovered that there is no more room in the fridge/Pantry. This week game plan may not be as healthy as one may think because it involves wine, cheese, chocolate brownie mix, cobbler mix and stir fry mix. Below is this week’s game plan of dishes to be made during the week. Two of the six dishes were made for Christmas. The good news is all the items purchased were on sale making the total cost of each meal less than $10. The next goal is to utilize all the New Year’s fruits and come up with different dishes for next week’s game plan. Stay tuned.
Throwback Thursday/Flashback Friday – Pork Dishes Filipino & Thai style
Today’s first Throwback Thursday and Flashback Friday post of 2017 is a double duo, filled with cultural and food experiences that I can identify with – Pork.
Although pork is forbidden in some cultures, it is also one of the most popular types of meat in eastern Asia especially in the Philippines and Thailand.
Pork, the product of the pig comes in a variety of forms and there are many ways of preparing them for consumption.
In the New Year, one of the lucky foods to consume is pork because the pork is said to be rotund, which signifies prosperity. Since it is derived from the pig, the animal itself “roots forward” symbolizing progress. Not only pork brings good luck it is also healthy.
Health Benefits of consuming pork include:
– Protein for growing and maintaining muscle
So, given this information for the occasion I decided to turn back time to several posts here as well as my own experiences to attempt a healthier yet authentic version of the Filipino adobo and Thai grilled pork (moo ping). Better yet the cost to make both of these dishes was under $10 and it serves 4 people plus leftovers.
Pork Belly Adobo
The pork belly was sliced and marinated in 4 tablespoons of soy sauce, 4 tablespoons of tamarind sauce, 4 tablespoons of datu puti, garlic, onions, ginger and bay leaves. The only addition added was star anise. The dish was marinated for 3-3.5 hours at room temperature. The dish was prepared as described in one of my earliest post: Chicken Thigh Adobo.
Moo Ping – Thai grilled pork
One of father’s favorite Thai dishes is moo ping, translated in Thai for grilled pork. Inspired by one of the best pork dishes at Ayada, I attempted to replicate the dish while keeping it healthy.
Pork shoulder was sliced and marinated in garlic, cilantro, fish sauce, soy sauce and sugar for 3-4 hours prior to grilling. Normally this dish is prepared in skewers.
So today we covered a throwback recipe and a flashback dish at a restaurant to make two lucky cultural pork dishes for the New Year. Hopefully this double duo will help Tablespoonsandteaspoons progress to bigger and better 2017. Cheers!
Meatless Monday/Traditional Tuesday – Sautéed Black Eyed Peas and Spinach
Welcome to Tablespoonsandteaspoons first Meatless Monday post of 2017. As part of this week’s game plan, we will be exploring what is considered lucky New Year’s foods that is also beneficial for one’s health. To start the year off, we will be working on another 5-ingredient dish that consists of two lucky foods that are also healthy: Black Eyed Peas and spinach.
Black eyed Peas – are the creamed colored bean with a black speckle on it almost resembling an eyeball. Consumption of this bean is considered good luck according to a Southern food tradition. For New Years, eating black eyed peas symbolizes coins, which brings in good luck and prosperity for the year.
Consumption of black eyed peas also has several health benefits including:
- Improving digestion and preventing constipation due to its high dietary fiber content
- May prevent anemia due to its high folate content, which is partly responsible to producing red blood cells
- May lower blood pressure thus potentially lower the risk of heart disease due to its high potassium, which balances blood pressure.
- Helps protect vision and skin due to its high vitamin A content.
Spinach – is a vegetable that are relatives with Swiss chard, kale, and collard greens. Eating spinach or any greens on New Year’s is good luck because the green color resembles money.
Consuming spinach has many healthy properties making it one of the best foods to consume to prevent and potentially treat illnesses. These include:
- Cancer prevention due to its high antioxidant & anti-carcinogrnic properties, protects the cells from DNA damage and oxidative stress.
- Reduces inflammation associated with heart disease in the long run and due to its high antioxidant content.
- Reduces cholesterol, improve circulation especially in blood vessels, and reduces blood pressure,
- Helps maintain a strong immune system thus reducing inflammation and protects eyes, skin and teeth.
- Helps protect against diabetes prior and even during diagnosis due to its protective steroid properties responsible for maintaining blood surgar levels in the body.
- Preserve and even protect macular degeneration due to its high vitamin A and carotenoids content
- Maintain strong bone due to its high vitamin K content, which also helps blood clots and reduces inflammation.
- Help prevent skin cancer
- Its high fiber content helps serves as a detox.
- Protect and even reduce neurological damage
- Contains magnesium which help regulate and control nerves and muscular functions
Given these two lucky and yet very healthy foods, here is a recipe that would be considered lucky while promoting good health.
Sautéed Black Eyed Peas and Spinach –
Serves at least 2
2 tablespoons of olive oil = 120 cal/tbsp.
1 tablespoons of minced garlic = 15 cal/tbsp.
1/2 red onion sliced = approx. 40 cal/100g
2 cups (32 tbsp.) spinach = 7 cal/16 tbsp.
1 can (15 oz.) Eden Organic black eyed peas = 90 cal/8 tbsp.
1) Sauté oil, garlic and onion for approximately 5 min.
2) Add spinach and stir until wilted (approximately 3-4 min).
3) Drain and rinse the canned black eyed peas (dried black eyed peas would be cheaper but due to time, we had to settle with the canned peas). Add them to the mixture. Stir until heated through.
Ready to serve.
Sunday Game Plan – Happy New Year – 2017 Good luck meals
Happy New Year 2017! As we approach the one year anniversary of Tablespoonsandteaspoons, this experiential journey was filled with trials and errors, mastering food photography, extensive food and health research and experimenting dishes.
As 2016 ends and 2017 begins, we decided to prepare meals utilizing what is considered lucky foods to consume for the New Year. After evaluating the significance of the lucky foods, there were some health benefits in consuming them.
This time around we were lucky enough to prepare these meals successfully ahead of time.
The lucky foods to consume New Year’s include:
Black Eyed Peas
Spinach (Greens)
Pork
Udon (buckwheat noodles)
Lentils
Below is our successful Game Plan for New Year 2017.
In addition to the game plan, we prepared our traditional 13 round fruits, a Filipino tradition because 13 was considered a lucky number.
So excited to share our meals for New Years with all of you.
Cheers to a happy, healthy, properous and successful 2017!
Meatless Monday – Roasted Brussel Sprouts
Recovering from yesterday’s holiday dinner, today I personally decided to eat my leftover brussel sprouts that were made in bulk using the recipe posted back in March.
Keep in mind that there will be a strong odor that is released when roasting brussel sprouts. Leftover brussel sprouts can be consumed either hot or cold and a salad can be created. Roasted brussel sprouts go well with other green vegetables such as kale or whole grains such as farro and quinoa. Brussel sprouts’ versatility offers a wide variety of options as a side dish, main entree light healthy vegan dish or even a snack.
Tablespoons and Teaspoons 