Throwback Thursday – Thanksgiving for Two

On behalf of Tablespoonsandteaspoons we want to wish you and your family a happy Thanksgiving. Thank you to my followers for your continuing support. 

If you’re unable to celebrate Thanksgiving with your family, we came up with a meal that can be done in a hour and more importantly it’s budget friendly, healthy and low carb. 

Bacon Wrapped Turkey Cutlets with Brussels Sprout Casserole and Skinny Mashed Yams

Bacon Wrapped Turkey Cutlets – Recipe was adapted from Domesticated Wildchild and Grace Before Meals

Boneless Skinless Turkey Breast Cutlets $4.99/lb 

Bacon $3.99 

Salt

Pepper

1) Preheat oven to 375 degrees. 

2) Place aluminum foil on a baking sheet and lay 4 strips of bacon flat on the foiled baking sheet. 

3) Rinse 2-4 slices of turkey breast cutlets depending on size and place cutlets on top of the bacon. 

4) Season cutlets generously in salt, pepper and garlic powder.  Stack cutlets. 

5) Place the tips of the bacon to wrap around the cutlets and roll tightly. 

6) Place bacon wrapped turkey cutlets in the oven for one hour.  Rotate the baking sheets 180 degrees halfway. 

7) Remove from oven and let it cool for 10 minutes. 

Brussels Sprouts Casserole – Recipe was adapted from Grace Before Meals

1 tablespoon of butter (I used the Earth Balance Organic Whipped Butter) $3.50 

16 pieces of Brussels sprouts -$2.99/lb.

Ocean spray craisins  (dried cranberries) at 2 for $3 ($1.50)

1/4 cup of water 

1/4 cup of breadcrumbs $1.50

1) Rinse and cut Brussels sprouts into quarters.

2) Melt butter in a non stick pan

3) Add Brussels sprouts and let it cool for 4 mins. 

4) Add dried cranberries and water and let it cook until water is evaporated. 

5) Add breadcrumbs and mix until toasted. 

Skinny Mashed Yams – Recipe was adapted from Tasty Kitchen

2 yams washed and cubed = $0.59/lb

Cinnamon 

Salt

Butter

1) Wash and cut yams into cubes.

2) Add yams to boiling water and cook until fork tender. 

3) Drain yams. Mash yams and add cinnamon and butter as needed. 

There you have it, a date night/Thanksgiving meal for two that can be done in one hour with each dish requiring no more than five ingredients. 

From our family to yours, once again Happy Thanksgiving! Cheers! 

Flashback Friday – Chinese Noodle Soup Adventures

Since the temperature plummeted last week, I’ve been having cravings for noodle soup made from Chinese handmade noodles or homemade ramen specifically.  What I love about these noodles is that I don’t have the knowledge that the noodles are processed, what I mean is that it does not contain the durum wheat, which has been documented as a source for weight gain and obesity.  In addition to the healthy appearing noodles, the broth is made to perfection especially on a cold winter night.  

Below are places I’ve had ramen and or homemade Chinese Noodle soup that it’s worth the money spent and it’s filling. 

Mixed Lamb Noodle Soup $8 Uncle Zhou Elmhurst

Spicy Chicken Ramen Soup – $6.95 Cafe Water Water Street NYC

Beef Stew Hand Drawn Noodle Soup – Lao Bei Fang Dumpling House – Elmhurst

Wonton Hand Drawn Noodle Soup – Lao Bei Fang Dumpling House

Kuu Chili Ramen $14 with House Sake $6 during happy hour – Kuu Ramen – Financial District NYC

Mixed Lamb Noodle Soup $8 – Uncle Zhou – Elmhurst, NY

Spicy Beef Knife shaved noodle soup – Uncle Zhou – Elmhurst NY

Knife shaped noodles – Uncle Zhou – Elmhurst NY

Social Saturday: 24th Annual Japanese Food and Restaurant Expo 

We happily attended the 24th Annual Japanese Food and Restaurant Expo hosted by the New York Mutual Trading Company

This year’s expo had a better layout but fewer food vendors and sample products were smaller especially the ramen.  There were new products, but last year’s food sampling was better.  I felt that this year’s food expo highlighted the trend of shochu drinks, which is a type of liquor that can substitute for hard liquors such as vodka, rum and whiskey. There were more warm sake options. Below are highlights of event:


Throwback Thursday – Eat Up Drink Up Japan

Last weekend we have had the privilege to be invited by Japion to attend ChopsticksNY “Eat Up Drink Up Japan”.  

We attended the Dinner Session. Upon arrival, we were given a card containing circles each representing each of the six regions.  What I loved about this setup is that every attendee would have the opportunity to taste every dish as long as they present the card to the server at each station to be stamped. Once the card is stamped, a sample of each of the three dishes are served with a sake pairing of your choice or even try more sake. 

The event setup was well thought out where the attendee could feel that they are going on a food and drink journey through Japan.  

Our food journey began with dishes from Northeastern Japan – Hokkaido & Tohoku. This region is known for their seafood. Food samples paired with Gasaryu Kisaragi sake included: 

Salmon Teman-zushi – Favorite

Dashi Dofu (tofu) – vegetarian

Beef Tongue Roast

The second region we visited is the populated multicultural region of Kanto.  Food samples paired with Tsukinoi Taiyori Ginjo sake included: 

Peanut Miso atop Cucumber – vegetarian and favorite

Utsumomiya Gyoza (pan fried dumpling)

Deep fried monkfish 

We then traveled to Central Japan to experience the food and sake from the Chubu/Tokai region.  We decided to pair our food samples with Kubota Junmai Daiginjo sake. 

Sasa-Zushi (Favorite) – Rice is amazing

Nagoya Tebasaki (fried chicken wings)


Simmered Daikon with Yuzu Miso Sauce (vegetarian)

Finishing halfway through the food and sake journey, we moved on to the region called Kinki is considered the ancient capital of Japan. This region’s food also caters to the noble class. We paired our food samples with our favorite sake of the night: Umeoyado Yuzo Shu

Okonomiyaki (savory pancake) – favorite

Tekone – zushi (love the rice)

Nasu Dengaki – eggplant (vegetarian)

Next we head towards the warmer region of Chugoku and Shikoku. We paired our food samples with Suigei Junmai Ginjo Koiko No. 54 sake. 

Katsuo Tataki – favorite

Tai-meshi (love the rice once again)

Shoyu Mame (vegetarian)

Finally the sixth and final region is Kyushu located in southern Japan. The food presented is more common in most Japanese restaurants here.  We paired our food with the sake Yatsushika Tokubetsu Junmai

Roasted Wagyu Beef (favorite)

Pork Kaku-ni

Gane – vegetarian

After our six region meal, we visited the VIP section and tasted the “higher end” sake, which is unfiltered sake from the Daiginjo Counter.  The sake was served by sake sommelier Toshiyuki Koizumi of Wasan Brooklyn.  

The sake was definitely more refined and strong so the night end with consumption of three different degrees of matcha from Ippodo Tea Company and mochi ice cream. 

Meatless Monday – Udon Miso Noodle Soup

Happy Meatless Monday! Can’t believe October is almost ending and before we know 2017 is going to end and I am playing catch up with game plan recipes that we made this year to date.

On my New Year’s Day – Sunday Game Plan post there were a list of good luck foods to consume during the New Year.  One of these lucky foods is buckwheat noodles especially soba noodles.  Unfortunately, I ended up getting udon noodles, which also contains buckwheat.  In Japan, people consume long buckwheat noodles to signify good fortune.    Confession, I did not end my making the Udon Miso Noodle Soup until well after New Years due to leftovers and lack of room in my refrigerator.

Udon Noodles – introduced in the 9th century by the Buddhist priest Kudai is made up of buckwheat, which is considered a type of complex carbohydrates, which is documented to help with weight loss and prevent diabetes & heart disease.  They are also:

  • low in calories
  • easily digested – udon dissolves faster than regular pasta & three times faster than beef
  • due to its easy digestion and dissolving properties, it helps retain heat in the extremities during winter because blood is not rushing to the stomach.
  • contains four kinds of vitamin B:
    • Thiamine (Vitamin B1): plays a huge role in metabolism preventing headaches, fatigue, muscle weakness, nerve damage, brain disorders, especially Wernicke-Korsakoff syndrome (WKS), and memory disorders e.g. Alzheimer’s Disease, stress, inflammation and vision problems e.g. glaucoma.
    • Riboflavin (Vitamin B2): prevents cancers, migraines and hair/skin damage
    • Niacin (Vitamin B3): plays a role in improving cholesterol levels, lowering heart disease risks, joint pain, treating diabetes, preventing acne, headaches, migraines, Alzheimer’s disease, ADHD, memory loss, depression, motion sickness, insomnia, muscle weakness, digestive problems, alcohol dependence and erectile dysfunction.
    • Folate (Vitamin B9): plays a critical role in healthy pregnancy by preventing neural tube defects, which causes spina bifida, anencephaly, malformations of the limbs and heart complications, prevents cancers, anemia, heart attacks, strokes, dementia, Alzheimer’s, and depression.

So finally, here’s my recipe for Udon Miso Noodle Soup:

Obviously, I did not provide a calorie count for each of the ingredients because I cooked this dish in bulk (Serves 4 people).

2.5 cups of water

Left over mushrooms and kale (part of the spinach & greens family) (Mushrooms were 0.69 per package at Aldi, and kale was 0.99/lb on sale at local supermarket)

3 tablespoons of Yamajirushi Awase Miso ($4 lasts about a year)

1 package of Sunrise Extra Firm Tofu, cubed ($1.50 at Good Fortune Asian Supermarket)

1 red onion, sliced ($1.49 a bag at Good Fortune Asian Supermarket)

1 package of udon noodle (approximately  $3 or less if on sale for a pack at any Asian Supermarket)

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Meatless Monday – 2 ingredients – Sauteed spinach & Garlic

Here’s a quick pick-me-up that is cheap, healthy, gluten free, vegan, and vegetarian side dish.  Recently I brought a bag of Dole Baby Spinach, on sale at Shop & Shop (buy 1 get 1 free) and homemade minced garlic (thank you dad) and put a quick side dish together.

Spinach has many health properties, which were previously mentioned on a past Meatless Monday post.  In addition, spinach has one of the highest if not the highest level of folate, which helps prevent depression, neural tube disorders during pregnancy, and dementia.

 

Garlic has been considered to be medicine food especially in India and China.  It was used to aid respiration and digestion.  It helps reduce inflammation and even prevent cancers.  It also contains neuroprotective properties that helps with visual memory and performing executive functions.  It is also an immune system booster, which helps treat colds and flu.  It helps with high blood pressure and may help treat diabetes.

1 bag of Dole Baby Spinach, washed = 20 calories for 3 cups.

2 tablespoons of minced garlic = 30 calories

  1. Spray the pan with cooking spray

2. Add minced garlic and saute until starts becoming golden brown

3. Stir in spinach gradually until wilted

20171022_2006081419705258.jpg

At various Chinese restaurants I’ve eaten at, this dish or any other green vegetable dish and garlic would cost over $10 (family style) and they use vegetable oil, which is less healthier than olive oil, and grapeseed oil.  This dish can be made with other vegetables such as bok choy and watercress.

 

Social Saturday – Taste of Hope 2017 & Taste of Hope Comes to Broadway

Happy Saturday! Trying to stay cool on this end, I’ve recently had a brief meeting with the committee at the American Cancer Society and guess what?! They will be hosting another event – the first ever Taste of Hope Comes to Broadway this coming Monday July 24.  This is another opportunity for people who were unable to attend the 12th Annual Taste of Hope that took place on Tuesday May 9th.  Another plus to this Monday’s event is the cost of admission is only $50 and it’s 100% tax deductible.  Tickets to this event can be purchased here or at the door.

M Friedman Taste of Hope eblast v4Below are images from the 12th Annual Taste of Hope event that took place on May 9th.

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The food options were overwhelming but I was semi health conscious this time and did not consume as much carbs so I did not eat the sandwiches that was offered.   In addition, some of these restaurants are also participating in this season’s NYC restaurant week, which also starts on Monday and it goes until Friday August 18. Stay tuned for a post containing my recommendations for this season’s restaurant week.

Throwback Thursday – Villa Erasmo – Middle Village, NY

It is been awhile since I posted something food related. There were several projects that were going on simultaneously in the last six months. One of these projects was serving as a committee member for my local parish’s Jubilee gala. To celebrate the successful execution of the event, the committee was treated to a four course prix fixe dinner at Villa Erasmo located in Middle Village, N.Y.

Villa Erasmo (69-61 Juniper Blvd South Middle Village, NY 11379) is a secret find Italian restaurant located past Juniper Valley Park.  

We went on a Tuesday night and I was 45 minutes, thanks to a broken rail at one subway stops. Anyways, the four course meal was good overall, but have had better versions of each dish. The bread was very very good.  Portions of each dish were perfect where there were no leftovers. Service was overall great and very accommodating. I would personally like to return to thr restaurant and explore the rest of the menu. 

Here’s the four course meal that I ordered: 

Appetizers: Eggplant rollatini and butternut squash agnolotti. 

The eggplant rollatini was a good start to the dinner experience. It had a the right amount of cheese and eggplant balance. It hit the spot. 

Butternut squash agnolotti was something I did not expect. The dish looked like two ravioli, this was my least favorite dish. 

Entree: Veal with mushrooms and artichoke hearts

The veal entree was also unexpected but in a good and healthy way. The taste of the veal, mushroom and artichoke hearts all together in sauce was well balanced especially eating it together in one bite. 

Dessert: Tiramisu

The dessert definitely hit the spot with a great balance of whipped cream, cocoa and rum. The dessert definitely went well with a cup of tea to end the night as the restaurant was closing. 

Eggplant rollatini

Butternut squash

Veal entree with mushrooms and artichoke hearts

Tiramisu

Stay tuned for more food adventures both at home and on the road. 

Happy Mother’s Day from Tablespoons and teaspoons 

On behalf of Tablespoonsandteaspoons we want to wish all mothers are very happy Mother’s Day.  

My mother was a main inspiration to creating tablespoonsandteaspoons.  When she was diagnosed with rheumatoid arthritis in 2010, we were on a mission to find the best foods that would help treat the disease. This mission led to my thesis in 2014 the assessed current research on health literacy on rheumatic arthritis patients. 

This year as requested by my mother she wanted a home cooked meal. So to knock two birds with one stone I did research and found a get gift idea…

These homemade bouquet dumplings. The rose dumplings were made with pork and the leaves were made with vegetables.  

The total cost to make this creative gift is under $20. 

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.

PurplePotatoGraphic

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:

  1. 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).
  2. 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)
  3. 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

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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!