Throwback Thursday: Three Day Food and Networking Adventure: Healthy Food Expo/International Restaurant and Foodservice Expo and CoffeeFest

Hello everyone, it’s been a long time since I last posted, I don’t even remember when I wrote something here (that is really bad). I hope this post makes up for not posting since my review of this year’s NYC Winter Restaurant Week.

Over six weeks ago, I have had the privilege to attend my first Healthy Food Expo/International Restaurant and Foodservice Expo and CoffeeFest at the Jacob Javits Center in New York City. This was a three day event and it was the best three days I have had in a long long time. I was honored to meet and learn from empowering chefs and health care professionals. It was so much connecting and reconnecting with people who share the same passion in food and healthy eating. There were food tasting and presentations. I went to 6 presentations that day and they were all amazing and inspiring. For the Healthy Expo I attended the presentation(s) entitled:

FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time by Dr. Robert Graham who is a native New Yorker born and raised in Jackson Heights and now founder of Fresh Medicine an integrative health organization that address the root cause of medicine. FRESH Rx is made up of five components: food, relaxation, exercise, sleep and happiness – a recipe to health. The components are necessary to make the patient healthier. Check out their website and follow their Instagram and Twitter page: freshmednyc.

The Power Of Spices and Their Health Benefits by Dr. Kanchan Koya, Health Coach and founder of Spice Spice Baby which addresses evidence based science behind the health benefits of spices such as curcumin an active ingredient from in tumeric. Her presentation of spices and its health benefits are informative and resourceful. Check out her blog and follow her Instagram page: Chefspicemama and Twitter page: Kkoya.

For the International Restaurant and Foodservice Expo I attended four cooking demos by Chef Marcus Samuelson who made a pasta dish and a very tasty scallop dish while sharing his empowering and inspiring journey to pursuing his passion in the culinary arts. Now I am interested in reading his memoir titled “Yes, Chef: A Memoir” and hopefully one day this summer I can make a pit stop Red Rooster and try his famous fried chicken. Check out his website on his impressive accomplishments and follow him on Instagram and Twitter: marcuscooks.


SCALLOP CRUDO HIBISCUS, MACADAMIA

GARGANELLI SWEET POTATO, AYIB (sorry about the blurry photo, my hands were full)

The next day, I was ecstatic to attend cooking demos by thriving women chefs Anita Lo and Amanda Cohen. In addition, I learned how to make pasta in a food processor by Fabio Viviani and watched a Meatless Monday cooking competition. I enjoyed hearing Anita Lo talk and cook her awesome cauliflower chaat with almonds. Her story was inspiring because she is also a first generation Asian American who is living her passion. Unfortunately I did not make it to one of her initial restaurants Annisa, I was lucky to even win her new cookbook “Solo: A Modern Cookbook for a Party of One” and replicate some of the recipes. Check out her website and follow her on Instagram and Twitter: AnitaLoNYC.


CAULIFLOWER CHAAT WITH ALMONDS – amazing dish and she made look so easy to make no wonder why she is a Michelin Star Chef, Iron Chef Winner against Bobby Flay and a Top Chef Master

Next I stayed to listened to Amanda Cohen’s story behind the ups and downs of starting a vegetarian restaurant and maintaining it. Her persistence, creativity and passion for cooking vegetables is remarkable and I have learned so many ways to utilize a simple vegetable such as a carrot. I have yet to eat at Dirt Candy but all my peers and friends that have eaten there raved about it and told me to eat there. Yes, Dirt Candy is on my bucket list as one of the restaurants to go to this year (God willing). I was impressed how Amanda created her famous and popular dish Carrot Risotto and Carrot Dumplings. She utilizes a lot of science and technique to make this dish high end while utilizing ingredients on a budget. I have tasted this dish and it was amazing. Unfortunately, I failed to get a good clear photo of this beautiful dish. Luckily I won her cookbook “Dirt Candy: A Cookbook” which contains this recipe and I sense a calling to replicate this dish. Check her restaurant’s website and follow the restaurant’s Instagram: dirtcandynyc and Twitter: dirtcandy.

Chef Cohen’s cooking demo was followed by Chef Fabio Viviani’s cooking demo on making fresh fettuccine with roasted pine nuts and basil pesto. He made fresh pasta using a food processor, his method was 4 tablespoons of flour per 1 large egg. His demo made it look so easy as it took about two minutes to create the dough on the food processor. After the dough is made, if the dough is too sticky and wet add more flour and if the dough is too grainy and starchy add a little water. I was so excited of how simple and quick to make fresh pasta that I tried it at home. Luckily I won his cookbook “Fabio’s 30 minute Italian” which contained the recipe of replicating the fresh pasta. I have attempted to make the fresh pasta, but more on that later. I felt that the demo was rushed and quick due to time constraints. In addition, he was also the judge for the next food demo – The Rapid Fire Challenge, among three chefs themed Meatless Monday. The winner wins $1000.

On to the Rapid Fire Challenge the three way battle of the best Meatless Monday dish. The challenge was judged by: Maria Loi, Cookbook Author, Greek Food Ambassador, and Healthy Lifestyle Expert; Peggy Neu, President of The Monday Campaigns ; Gennaro Pecchia, Co-Host of Rolands Food Court at Sirius XM and Chef Fabio Viviani who is also a restaurateur. The challenge started with Chef Patricia Washuta from Orlando, FL who presented the following dish: Impossible Meatless Kefta, which was creative, tasty, healthy, low carb and budget friendly. Check out her audition video of the dish on YouTube.

Impossible Meatless Kefta

The second dish was presented by Chef Heidi Liv Tompkins from Heidi’s Health Kitchen in New York, NY who presented her dish: Mock Tuna Recipe. The dish is gluten free, plant based, organic, paleo and therefore, healthy.

Mock Tuna Recipe (apologies for the blurred photo)

The final dish was presented by Chef Lisa Sereda from Wine Time based in Chico, CA who presented her Walnut “Meat” Stuffed Anaheim Pepper, which was my personal favorite because of its presentation and taste.

Walnut “Meat” Stuffed Anaheim Pepper 

After tough judging from Maria Loi and debates about the origin of food among the judges, the winning dish of the Rapid Fire Challenge was the Mock Tuna by Chef Heidi Liv Tompkins. Congratulations Chef Heidi!

In addition to the amazing talks and demos I have had the privilege to experience, I get to sample various food products from new businesses who are seeking to sell their products in US markets. There were so many amazing new products out there are creative and healthy. It was a honor to be a participant in tasting these products before they go out to the distributor(s).

My favorite savory tastings from the expo were the:

  • Aliments Mello Inc – Smoked Meat Brisket Sandwich – the meat melts like butter in your mouth
  • Synear Shrimp Supreme Dumpling promoted by Walong Marketing – Dumpling is really good; the filling was amazing; this brand does not skimp on the shrimp.
  • Mama’s in the Kitchen Breaded Shrimp was the perfect balance of shrimp with breading. The breading can be purchased online. They also have breading for chicken and fish.
  • Chef Fun Foods seasoned fries using the shake bags: these fries shakened with various flavors. My favorites were BBQ, garlic parmesan and sour cream and onion.
  • BeItalian Meatballs and pecorino in cooked wine – these meatballs were freshly cooked and very authentic. The dish was a collaborative effort organized by Lombardia Fiere.
  • VegeWorld Vegetarian meats from Malaysia and I was impressed by the taste of the products. My favorites were the Vegetarian Lamb, Vege Roasted Chicken and Vege Hawaiian Chicken.
  • Gianni’s Chicken Burgers were awesome chicken burgers made locally in Long Island. Unfortunately I don’t have a picture, but I can testify that I will be ordering these burgers online. In addition, their burgers are sold at local supermarkets in White Plains and Huntington. My personal favorites were Jalapeno Popper Chicken Burgers and Original Chicken Spinach Burger.

My top 5 sweet tastings from the expo were the:

  • Mochidoki Green Tea and Passion Fruit Mochi Ice Cream – great healthy dessert; a perfect end to my savory food tastings. Mochidoki has 12 flavors and some of their products are sold at Turnstyle Underground Market and you can place an order online that includes all 12 flavors.
  • Carubies Decadent Carob Truffles from Heidi’s Health Kitchen is a healthy and tasty truffle. Who knew that these truffle chocolates are plant-based and gluten free? This means that the products are soy free, dairy free, and caffeine free. These truffles can be purchased online on their website. Personally the best buy is their original flavor for $20 which has 20 pieces.
  • Everyday Gourmet Bakery Cookies were so good. Did you know that they are vegan, kosher, non-GMO, and made with whole grains? In addition, they are nutritious with a good amount of protein and minerals such as calcium, magnesium, selenium, zinc, iron and manganese. These cookies can be purchased online and the best buy is the 2 box pack only for $5.
  • Wateke Foods is new company based in Florida who produces various products especially guacamole, acai, frozen fruits and beverages. I only tried the acai which was fresh and good. I have yet to try the guacamole, but based on their high tech technology, the product still looks fresh and I can’t wait to eat with my chips.
  • Pure Crumb is another local product developed by a NYC Fitness Trainer containing less calories and a perfect snack to satisfy a sweet craving. Plus, it’s gluten free and only 150 calories. They come in two flavors: banana bread and chocolate brownie. My favorite was the chocolate brownie. The products are sold online and are currently on sale for $24 for 8 pack and $44 for 16 pack.
  • Earth Effect Frozen Greek Yogurt is a local sustainable product that is healthy. They are a new company in search for partners and manufacturers to support their mission. The frozen yogurt comes in five flavors: tart with dates and pistachios, chocolate with coconut brittle and sliced almonds, Taihitian vanillia with strawberry jam and chocolate, maple and maple pecans and coffee with hazelnut butter and chocolate. I have had tried all five flavors and my favorites were: Taihitian vanillia with strawberry jam and chocolate, coffee with hazelnut butter and chocolate and chocolate with coconut brittle and sliced almonds.

After eating and sampling all the foods at the event, I have had to stay hydrated with drink samples from various companies both non-alcoholic and alcoholic. Below were my favorites:

  1. Figspresso is a plant-based, gluten-free beverage based in Long Island made from dried and roasted figs. This beverage is deceivingly healthy and it would serve as a great alternative for coffee and tea.
  2. Dandy Lion Tea is an organic tea made from dandylions and fruit. They come in two flavors: cherry and peach. It is kosher and organic. Did you know that dandelion is good for digestion and detox? I’ve tasted both flavors and my personal favorite was cherry.
  3. Saratoga Spring Sparkling Water is spring water made locally in Saratoga Springs. The company has been around since 1872!
  4. Cliffton Dry Wine Cider is a vegan, low calorie, low sugar, gluten free and low alcoholic beverage. It is a sparkling wine equivalent to prosecco but made with locally grown apples from the New York’s Finger Lakes Region. This beverage was really good and they’re accessible in some NYC restaurants and Whole Foods.
  5. Senor Sangria is sangria mixed with natural ingredients with either merlot for the red sangria, sauvignon blanc for white sangria and syrah for their new flavor: apple raspberry. I tried all three flavors and they all tasted great, but apple raspberry was my favorite. What’s interesting about their new flavor is that there is no sugar in this sangria making it more healthy.
  6. Brooklyn Crafted Herbal Teas and reTreat Juices are beverages manufactured by Brooklyn Food and Beverage, which is based in Bushwick community in Brooklyn. The herbal teas were pretty good; I have only tried the chrysanthemum and hibiscus herbal flavors. However, the reTreat juices were the standouts for me as the fruits came from places such Thailand. I was excited and enjoyed the mangosteen flavors of these juices. These teas and juices can be found in some local supermarkets.
  7. Brooklyn Crafted Ginger Beer is manufactured by Brooklyn Food and Beverage, which is based in Bushwick community in Brooklyn. The ginger beers were legit meaning is that they are made with real natural ingredients and cane sugar and has the right amount of kick for each level of spice intensity. They can be found in some markets in Brooklyn and used in some restaurants in the city to make cocktails such as the mule.
  8. Kelvin Slush Company is a local organic cocktail mix that is non-GMOs and has no high fructose corn syrup. It is also vegan, kosher and gluten free. So I had tasted some of the flavors, but my favorite was the aperol spritz and frose. The cocktail mix come in various flavors and they are all available on Amazon.
  9. Asarasi is sparkling tree water that is plant-based. This naturally produced water comes in five flavors. My favorites were mango and cherry. All five flavors are available for purchase on their website.
  10. Graft Cider is a company that makes gluten free ciders. These ciders are produced in New York by two siblings. I have had three flavors and my favorite was the Lost Tropic which is a hop mimosa cider. These ciders can be purchased at various restaurants and local markets.

There’s a lot more I have sampled, but unfortunately I did not have good pictures. Overall, it was a honor to connect with people who share the same passion of food, health and medicine. I hope that I will be able to see their products in the US markets and stores so people can enjoy them.

New York City Restaurant Week Winter 2019 Game Plan

Happy 2019! It’s been 21 days after the New Year but Chinese New Year is coming up. Anyways one of my goals for 2019 is to actively blog while fighting a health scare, working multiple projects and pursuing my next career move. Let’s begin 2019 with a game plan. This game plan is the Winter 2019 NYC Restaurant Week which runs today (January 21) thru Friday February 8.

This restaurant week was not heavily advertised and when I visited the website, I saw that American Express was no longer sponsoring the three week promotion. Well, after reviewing the 313 menus posted, I was more disappointed about the lower amount of discounts offered this season. In addition the timing was terrible on this end because Chinese New Year is on the week of February 4th so I really had to pick and choose my places this season. First, I am going to provide the total number of restaurants offering the best values for lunch, dinner and brunch based on our criteria.

For this season’s restaurant week, I have listed my recommendations for lunch, dinner and brunch.

Brunch: Catch for two and Rahi for two

Lunch: Frankie & Johnnies for one, The Dutch for one, Lure Fishbar for one and T Bar Steak and Lounge for one. For two people, La Pecora Blanca, Legasea, Mamo and Park Avenue Winter are my picks.

Dinner: For solo dinner nights my picks are Ilili, Delmonico’s, Rahi, Park Avenue Winter, Cesca and Gabriel’s. For two people, Maloney & Porcelli, Fine & Rare, Pig & Khao and Mamo. For three people, there’s Club A, Scarpetta and Burke and Wills. If you want to do a group dinner RiverPark, Woodpecker and David Burke Tavern are your best bets.

Stay tuned for upcoming posts and follow me on Instagram: tablespoonsandteaspoons and Twitter: spoonstt.

Cheers!!

Flashback Friday – 2018 NYC Summer Restaurant Week

TGIF — It’s Flashback Friday and it’s been over six weeks since I’ve last posted here.  Well, it’s restaurant week again and we are entering the last seven days of this high end eating on a budget event.  This year’s restaurant week started on July 23 and ends next Friday, August 17.

Did you know that NYC restaurant week started 26 years ago to welcome the Democratic National Convention (DNC)? We all know who won the election.  Anyways, back to food, NYC restaurant week started with 95 participating restaurants in 1992 to approximately quadrupling to 380 in 2018.  This season, few restaurants in Brooklyn, Queens and even Staten Island are jumping on the bandwagon for this budget friendly opportunity.  This season was disappointing because lunch/brunch meals are only two courses (appetizer with entree or dessert) for $26 and a three course dinner remains at $42.

After 3 weeks of thorough review of 317 menus out of the 380 restaurants, here are the logistics that are broken down into: best lunch, dinner and brunch for 1, 2, 3, 4 and 5+ people.  Our criteria is comparing what the restaurant is offering for restaurant week to their daily lunch/dinner/brunch menu; for example, if crudo is part of the regular lunch appetizer menu, we want to see if the restaurant is serving the same item on their restaurant week menu.  Some restaurants are even offering parts of their regular as part of restaurant week, which is a great way to go.

We will begin with the total number of restaurants that are offering the best value meals for lunch, dinner and brunch based on our criteria.

Slide1Personally one of the reasons why I have yet to participate in this year’s restaurant week is because I am on a diet, which I will disclose at some point this weekend. Therefore, we created another table that breaks down the overall number of best value meals to accommodate the vegetarians, pescatarians, people in low carb diets (that’s me) and comfort (those who want to YOLO)!

Slide2

Even though I am on a diet, I do plan to take advantage of restaurant week, which is easier said than done because there is no control of how the food is made.  However, with the comfort meal types, the appetizers are either on the vegetarian, pescatarian and low carb side.  The hard part is dessert, which in case, lunch is ideal, but due to my full time job, I can’t take advantage of the lunch offerings this season.

In the past, I have shared my experiences of eating at restaurants for restaurant week and if you need any ideas or suggestions,  below is the list of places I have eaten at for past restaurant weeks:

Capital Grille at all three New York City locations (Grand Central, West 50s and wall Street) their 14 ounce bone-in dry aged sirloin steak is still being offered for this restaurant week.  In addition from now until September 2, Capital Grille is also offering what they call a “Generous Pour”, which costs only $28 for a tasting of seven wines with the purchase of dinner.   The suggestion for this restaurant week:

Lunch for 1: Caesar Salad & Signature Cheeseburger with Truffle Fries

– Dinner for 2: Wedge of Bleu Cheese or Clam Chowder

Bone-In Dry Aged Sirloin Steak  (14oz) w/ Mashed Potatoes & Green Beans

Seared Citrus Glazed Salmon w/ Mashed Potatoes & Green Beans

Flourless Chocolate Espresso Cake and Creme Brulee

Fonda (Comfort Food) in the East Village has awesome happy hour specials, but for restaurant week it’s a good way to get four friends to get together for drinks and happy times.  Check out my post on what the guacamole, enchilada suizas and dessert (morenitas).

Blenheim (Comfort Food) a Michelin rated restaurant offers a stipulation from my experience eating here two years ago.  The menu changes frequently for the season, which makes it exciting.  This season, a solo dinner is the way to go with the following: Fried Chicken, Pork two ways and Chocolate cremeux.

Tavern 62 by David Burke (Comfort Food) located at the beginning of the Upper East Side is one of the few restaurants that are utilizing their regular menu have new customers try their food and feel that they belong. They have great happy hour specials, where there are $10 burgers and $8 fries.   Check out the pictures and previous write up about the transition from Fishtail to Tavern62 by clicking on the “Tavern 62 by David Burke” link.  I do plan on returning to this restaurant because I feel welcomed but more importantly it’s a great deal for restaurant week and the customer will get their money’s worth.

Other restaurants I definitely want to try are the following:

Smith & Wollensky – Dinner for 4 – Comfort Food

Appetizer: Mixed Green Salad, Caesar Salad, Calamari, and Pea Soup

Entree: Filet Mignon, Lemon Pepper Chicken,  Salmon Waldorf, and Pan Roasted Branzino

Dessert: Cheesecake, Bourbon Pecan Pie, Chocolate Mousse Cake and Coconut Layer Cake with Vanilla Ice Cream

Barraca – Dinner for 2 – Pescatarian/Vegetarian

Appetizer: Ensalada de Mercado and Pulpo a Feira

Entree: Paella de Verdura (minimum 2 people) and Paella de Calamares

Desserts: Churros de Rellanos and Corte de Helado

In addition, offering a great $18 wine pairing deal for restaurant.  They are also one of the few restaurants that are offering a three course lunch meal for restaurant week for $26.  Plus, they have a great $6 happy hour menu from 4pm to 7pm.

Nickel and Diner – Dinner for 1 – Pescatarian/Low Carb

Appetizer: Smoked Salmon Chowder

Entree: Ginger Crusted Halibut

Desserts: Honey Semifreddo

In addition, they have a great happy hour menu from 3pm to 7pm.

Lugo Cucina Italiana – Lunch for 2 – Low Carb/Pescatarian/Vegetarian

Appetizer: Kale Mango Salad, Mussels Fra Diavolo

Entree: Salmone Al Forno, Eggplant Parmagiana

Although I may have disappeared here on my own site, but I am posting on my Instragram page: tablespoonsandteaspoons.  Please follow me.

I will continue to strive to post more often here.  Stay tuned….

 

 

 

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)

This slideshow requires JavaScript.

 

Traditional Tuesday – Dumplings

This summer I was on a dumpling phase  where I’ve eaten at various restaurants that serve various dumplings.

Historically dumplings were developed during the Han Dynasty in China by Zhang Zhongjing. Zhongjing was considered the “Medicine Saint” in his village.

One year, the people’s ears were frostbitten and he took a piece of dough skin and filled it with mutton, chili and medicinal herbs, wrapped it up and boiled it. This popular winter concoction helped promote blood flow to warm the body.

Today there are varieties of dumplings:

Korea – Mandoo

Italy – Ravioli

Poland – Pierogi

Spain, Portugal, South and Central America – Empanada

India – Samosa

Japan – Gyoza

Turkey – Manti

Tibet/Nepal – Momo

Below are images of the various dumplings I have had within the last two years. I definitely all kinds, but unfortunately no pictures were taken.

Kung Fu Xiao Long Bao $6.95

Loofah Xiao Long Bao $7.95

Kung Fu Xiao Long Bao Chocolate Dumplings

Nan Xiang Xiao Long Bao – Steamed Pork Buns $5.25

Nan Xiang Xiao Long Bao – Steamed Vegetable Dumplings $4.50

Nan Xiang Xiao Long Bao Shanghai Shumai $2.95

Nan Xiang Xiao Long Bao – Steamed Crabmeat and Pork Buns $6.25

Shanghai Cafe Steamed Tiny Buns $4.95

Shanghai Cafe Steamed Tiny Buns with Crabmeat $6.95

 

Korean octopus dumplings and glutinous rice dumplings

David Burke Kitchen – BBQ Chicken Dumplings

Klimat Lounge – Polish Pierogi $11

Klimat Lounge – Sauerkraut & mushroom, Spinach Mixed Polish Pierogi $11

Manor Oktoberfest – Pierogies with sour cream $8

Mrs. P’s Pierogies $2.50 (on sale any supermarket)

Agozar Cuban Restaurant – Empanaditas $9

Momos – Himalayan Yak $7

Below is a recent dumpling recipe (Thank you Tasty Japan) I made for Mother’s Day back in May that was creative and very budget friendly.

This slideshow requires JavaScript.

This slideshow requires JavaScript.

wp-image-2126289168

 

Meatless Monday – 3 ingredient broccoli slaw

Happy Monday, it’s been a long while since I’ve posted a recipe here. 

Recently, during my food exploration, I visited Trader Joe’s and they were selling a 12 oz. bag of organic broccoli slaw for only $1.69.  In addition, my boyfriend and his friends visited Apple Festival at the Harbes Family Farm where he gave me Blondie apples, gala apples and honey crisp apples. Finally, I found leftover unopened pack of Dole Caesar Dressing Vinegrette from Caesar Salad Kit.  

With the three ingredients, one of each kind of apple was diced.  All of the broccoli slaw and apples are combined.  The dish was completed with the Caesar Dressing. 

It’s simple, quick way to utilize leftovers while using fresh healthy, organic ingredients. 

Meatless Monday – Vegetarian Friendly Restaurant Week Summer 2017 Game Plan

Happy Monday! With halfway through NYC restaurant week, I’m playing catch up. Over the last 3-4 weeks, I’ve been thoroughly reviewing 337 out of the 390 menus for this season’s restaurant week. This week I will be blogging my picks that I believe is the best bang for your buck.  

In addition, if you have an American Express credit card you can register your card to get an extra $5 off your meal purchase of $35 or more for up to 4x for restaurant week.  

If you have instagram you can take pictures of your prix fixe course and tag #NYCrestaurantweek for a daily chance of winning a $50 gift card. 

So let’s get to it:

Since it is Meatless Monday, I came up with seven (7) participating restaurants that you can enjoy a three course vegetarian meal for either $29 or $42. 

Here’s the game plan for vegetarians who want to enjoy NYC restaurant week:

Three course Prix Fixe Vegetarian Options picks for NYC Restaurant Week.

1) Acme – $42 3-course  dinner    

    Appetizer: Caesar Salad

    Entree: Baked Rigatoni 

    Dessert: Affrogato

2) Casa Lever – $42 3-course dinner 

    Appetizer: Caprese or Insalata Di  Barbabietole

    Entree: Gnudi or Cacio e Pepe or Arrabbiata

    Dessert: Mix Your Berries or Formaggi

3) Distilled NY – $29 brunch (Sunday)

     Appetizer: Housemade Granola or Fresh Start Salad

     Entree: Mushroom and Cheese Enchilada

     Dessert: Blueberry Semolina Cake or Earl Grey Panna Gotta

4) Empellon Taqueria – $42 dinner 

     Appetizer: Little Gem Lettuce with Toasted Corn or Carrots with Achiote and Coconut Crema

     Entree: Mixed Mushrooms with Pasilla Chile taco or Brussel Sprouts with Toasted Almond 

     Dessert: Passion Fruit Curd with Citrus, Mezcal and Meringue. 

5. Felice 64 – $29 lunch/$42 dinner (best to go during lunch)

    Appetizer: Arancini (lunch), Crostone Ricotta (dinner)

    Entree: Spaghetti al Pesto or Fusilli so Ferretto 

    Dessert: Gelati e Sorbetti

6) La Pecora Blanca –  $29 lunch/$42 dinner (best to go during lunch)

    Appetizer: Cauliflower (lunch) or Toscano (dinner)

    Entree: Toscano (lunch) or Orata (dinner)

    Dessert: Ricotta Cheesecake

7) Sant Ambroeus Soho  $29 lunch/$42 dinner (best to go during lunch)

    Appetizer: Tofu “Ricotta”

    Entree: Linguine Cacio e Pepe

    Dessert: Torta Do Frutta

Out of the 7 restaurants, I’ve only eaten at Empellon Taqueria and their Brussels sprouts with Toasted Almond taco was so good but the portions are very small, definitely pricey for $14 for 2 tacos. 

Looking forward to blogging more restaurant options this week. Enjoy and 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.

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

This slideshow requires JavaScript.

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!