Author Archives: Emily

Weekend Wrap-Up, Tres Días

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This weekend was nice and quiet, with an emphasis on the nice.  We kept things very low-key, with one day of errands and one day around the house, but had a nice time just being with each other.  I’m not saying we didn’t bicker {oh gosh, did we ever!} but we did really enjoy one another’s company.

On Saturday, we went on the best, most ridiculous, dinner date to the Cheesecake Factory.  I started out not being able to take pictures but by the end of the meal I didn’t even want to take pictures because it would have distracted from my time with the husband.  Sidenote – am I just getting old or do they keep it really dark in there?!  We were making each other laugh so hard.  We shared several things and came home with tons upon tons of leftovers.  Dessert (our second (third?!) of the day) was the best part.  The waitress came over to tell us about a s’mores cheesecake with ganache and toasted marshmallow fluff and I interrupted to say that we were exploding, but by the time she got back with the bill Adam ordered us a slice!  Ridiculous.  And delicious.

Here are some of the bites that I did manage to photograph…

Fall flavors yogurt bowl.

DSC053260% plain Fage topped with pumpkin butter, toasted pecans, and a drizzle of maple syrup.

DSC05329Fage is so nice and creamy.

Tropical trip yogurt bowl.

DSC05360Muller Pineapple Passion Fruit Greek Corner topped with half a banana and some chopped mango.

DSC05361I am very excited about the mango left in the fridge.

Brinner, aka breakfast for dinner.

DSC05336Potatoes, sliced and roasted in pink salt, dried rosemary, and olive oil.

DSC05343For the eggs; frozen spinach cooked in chicken broth with eggs scrambled in – eggs whisked with low-fat sour cream and smoked paprika – and a 2% Mexican 4-cheese blend tossed in towards the end.

DSC05346Lately I’ve been loving adding something creamy like cottage cheese or sour cream to my scrambled eggs.

Pumpkin beer.

DSC05334Sam Adam’s Fat Jack Double Pumpkin.

DSC05333Unfortunately I haven’t been loving the pumpkin brews this season; they all start to taste a sour to me a few sips in.  Adam got the lion’s share of this bottle.

Ice cream. Ben & Jerry Chocolate Peppermint Crunch.

DSC05348I bought this to make a milkshake for the husband with but I ate several bowls of it this weekend.  The chocolate is so dark and the mint swirl is just like the inside of a Jr Mint.

Tres Leches!!

DSC05349From the Buttercooky Bakery.  They served it with fruit on top and a layer of dulce de leche in the middle.

DSC05353Tres Leches is both of our number one favorite dessert (usually we prefer different sweet things, though I have gotten him sucked into my s’mores obsession).

Hot bar from Whole Foods.

DSC05324I did roasted broccoli, a small scoop of Cesar salad, a big scoop of kale salad, and two fried plantains for dessert.

DSC05318With a fancy bottled drink.  Plan Tea Organic Black Tea with Vanilla and Basil.

DSC05323The tea made this meal feel extra special!

Cheese plate.

DSC05365We each had our own.  Adam got asparagus and matzoh with his basics and my extras were green beans and persimmon. Honeycrisp.

DSC05375TJ’s Cheddar and Gruyere Mélange Cheese.

DSC05367Alter Eco Dark Velvet Truffle.

DSC05384Roasted green beans.

DSC05378And a nice, mushy persimmon.

DSC05381I really liked the flavor of the flesh (I’ve tried an unripe persimmon and it sucks all of the moisture out of your mouth), but I’m still not sure whether or not I was supposed to eat the hard skin.  I picked it off with my fingernails but it didn’t make for the nicest eating experience.

Next weekend my in-laws are coming for their first LI visit!  I just hope we have some nice week days in between.

Weekly Wrap-Up; Over The Bridge And Through The City

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I don’t have a ton to share, but I’ve got to do it in reverse because lunches were leftovers.  It was a boring week, but I’ve got some news to share coming up soon and the next three weekends are slated to be fun.

dessert

My mom sent us the Haribo Smurfs.

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I thought they were cuter than the were tasty, but Adam was crazy for them.

This ice cream was more my speed.

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Coffee, Coffee BuzzBuzzBuzz! is one of my B&J favorites that recently moved from scoop shop only to pints.  I normally hate chocolate chunks in ice cream but instead of being teeth crushingly frozen these are melty and crunchy with espresso.

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I ate this bowl with a giant diet soda while we watched “Teen Witch” and was in total heaven.

dinner

Green Curry Fritters from Cooking Light.

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We love this recipe.  I substituted ground turkey for chicken, skipped the sesame oil, and increased the portion size a bit, but otherwise followed the recipe.

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With a dipping sauce of ketchup, soy sauce, rice vinegar, sriracha, and brown sugar,

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and carrots on the side when my planned vegetable failed.

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Apparently spaghetti squash season is over.

Two bowls.

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My Turkey Reuben Mac & Cheese was a total recipe winner.

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And the greens we ate on the side weren’t half bad either.

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Frozen spinach and kale cooked in chicken broth with lemon juice and feta.

lunch

“Burger and fries.”

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Green beans roasted with pink salt and smoked paprika,

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plus an absolutely amazing sandwich.

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A green curry fritter on half a TJ’s soft pretzel stick with brie and pumpkin butter.

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The mix of flavors was out of this world.

Lunch to go – eaten on the subway in Manhattan.

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A sandwich repeat.

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A honeycrisp apple.

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And a serving of Dutch Cocoa Somersaults.

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The somersaults were my favorite component; they have a great roasty chocolate flavor without being sweet.

breakfast

Adam and I split a pumpkin pie bagel with NY cheesecake cream cheese from Panera.

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Just look at that streusel –

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This was delightful.

other

I bought the dog new food and water bowls.

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Such a silly thing, but they make me so happy!

A girlfriend and I walked across the Brooklyn Bridge on Wednesday.

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I love this city.

I love this city.

I love this city.

Turkey Reuben Mac & Cheese

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Is there nowhere that my love of turkey reubens won’t take me?

DSC05274This recipe is basically a turkey reuben sandwich in a bowl, except that it’s better than a sandwich because instead of bread you have a big bowl of pasta and you still get the rye bread taste thanks to the caraway seeds.

DSC05282You might notice that the ratio of ingredients seems a little different from most mac & cheese recipes – that’s because the sauce is less of a sauce and more of a big, gooey pile of melted cheese.  <– oh yeah!

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I know I haven’t been posting single meals much because of the weekly recaps (one’s coming tomorrow!) but this dinner was too good not to share immediately.

Turkey Reuben Mac & Cheese; serves 4 – 6

  • 7 oz macaroni noodles
  • 1 Tbsp dried caraway seeds
  • 5 oz thin sliced roasted turkey deli meat
  • 1 cup sauerkraut
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 cup fat-free milk
  • 6 oz shredded swiss cheese
  • 6 oz shredded gruyere
  1. Cook pasta according to package directions, then drain and set aside.
  2. While pasta is boiling, prep the rest of your ingredients.  Toast the caraway seeds, 1 – 2 minutes in a dry skillet over medium heat.  Dice the turkey into 1/2 inch squares; it’s easiest to stack the slices and cut them all at once.  Squeeze as much liquid as you can out of the sauerkraut.
  3. Melt the butter in a large saucepan over medium heat, swirling to coat the bottom of the pan.  Whisk flour into melted butter, then cook an additional 2 -3 minutes to get rid of the “raw” taste.  You are looking for the roux to take on a slightly brown color and start to smell amazing.
  4. Working in 4 batches, whisk the milk into the roux, whisking out all of the lumps.  Raise the heat slightly and bring the sauce to a simmer.
  5. Stir the swiss and gruyere into the sauce.  When the cheese has melted remove the pan from the heat.
  6. Fold cooked macaroni, sauerkraut, toasted caraway seeds, and diced turkey into the cheese.

DSC05279Potential Alterations:

  • If your family eats beef, you couldn’t go wrong subbing out the turkey for some corned beef like the original reuben
  • As it’s written, this recipe is very thick and gooey; you can add up to an additional cup of skim milk if you like your sauce a little looser
  • I didn’t want to squeeze any more calories into this, but stirring a little thousand island dressing into the sauce definitely wouldn’t be a bad thing

Loves Of Late

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Happy Hump Day!  <– I hate that expression but love the alliteration

I just wanted to pop in a share a few of the things that I’ve been especially jazzed about lately.

1.  nick reboot.

nick reboot

A site that streams Nickelodeon content (and commercials!!) from the 1990’s.  It is available 24 hours a day, free of charge.  You can’t select content or search for specific shows, but that’s pretty much how tv works.  I’ve watched Hey Dude, Don’t Be Afraid of the Dark, Salute Your Shots, and The Wild Thornberries.  You’ll thank me for this recommendation, but say goodbye to your productivity!

2.  The latest edition to my kitchen –

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Epicurean has a line of state shaped cutting boards and they recently added the great city of B-Lo.

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Note – The cutting board was sent to me free of charge.  I was not provided further compensation for this post.

We love it!  Adam and I both have missed Buffalo a ton since our move and it’s nice to have a visual reminder of “home.”  When we moved to Buffalo 4 years ago for Adam’s medical schooling he had to drag me kicking and screaming out of the city, but over the years Western New York definitely found a place in my heart.

3.  This series of pictures of Misha Collins being adorable with a pig.

misha collins and jensen ackles with a pig

I’ve blogged many times about my love of pigs, but did you know that Adam and I are newly obsessed with Supernatural?  We are catching up on Netflix and it just may be my new favorite show (after Scrubs and everything by Joss Whedon).

What was your favorite Nick show in the ’90’s?

Pumpkin Pie Facial Scrub

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It turns out that we threw away most of our Halloween decorations in the move, but I have managed to jazz up the apartment for the season in a few small ways –

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A hand towel here, a plastic pumpkin there, and we do plan on carving jack-o-lanterns.

Plus I’ve taken the pumpkin theme into my beauty routine,

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with Pumpkin Pie Facial Scrub.

Pumpkin is a great ingredient to use in products that go on your face (and in your face!) because it’s loaded with antioxidants and vitamin A and C.

I’ve seen a lot of DIY scrubs on Pinterest and other blogs, but they mostly utilize sugar or salt as the scrubber.  These larger grain options aren’t great for face scrubs because the crystals can actually make tiny tears in your skin.  Baking soda is a great exfoliant that is gentle enough on your skin to be used daily.

This scrub contains pumpkin, which means that it will have to be stored in the fridge between uses.  I separated mine into single-use containers (dressing cups) for convenience.

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You can play around with the amount of scrub that you make, just remember to keep the baking soda and pumpkin in a 3:1 ratio.

Pumpkin Pie Facial Scrub, makes enough approximately 12 uses

  • 3 Tbsp baking soda
  • 1 Tbsp pumpkin puree
  • 1/2 tsp honey

Mash all ingredients together until well combined.  Store in the refrigerator.

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Weekend Wrap-Up; Vampire Weekend

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It’s 2 in the afternoon, so allow me to say “good morning!”  Does that sound strange to anyone?  Adam worked nights Friday through Sunday so we’ve been keeping a vampire’s schedule.  There’s been a lot of this –

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I don’t like it when he’s gone, my sleep pattern is all out of whack and I definitely live like a teenager when he’s not around.  Case in point – Saturday night I watched terrible movies (“One for the Money” and “Abduction”) and ate candy (Sour Patch Kids and chocolate-covered gummi bears) for dinner.

I ate a lot (a lot) of junk this weekend, but I did manage to throw some pretty gourmet meals in there as well.  If last week was all about the jalapeño, this was the weekend of bacon!

breakfasts

On the go.

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We had to eat on the way while running errands so I made us something portable.  A terrible, god-awful smoothie.

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Pumpkin, frozen kale, frozen banana, Silk Vanilla Almond Milk, and a bit of maple.  This had such potential but the kale didn’t fully blend and chewing threw it was horrifying.  I forced down 90% for the nutrients, but did not enjoy it.

My TJ’s pumpkin cereal bar was much better.

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I thought the filling was great; sweet and spicy.  And how cute is the labeling?!

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We bought these when we were a little loopy from sleeplessness and Adam thought the pun was seriously the funniest thing ever.  We spent the rest of the evening making variations on this joke – “A strawberry asks a pumpkin on a date… what happens next?”

Another kale fail.

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I just could not win on the kale front this week.  Again, these eggs had potential, but there just seemed to be sooooo much kale and we both hated them.

Offending eggs.

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Delicious turkey bacon.

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Side of grapes.

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At least the other components were good.  And I shared many bites of egg with the dog, who was such a good boy about eating his greens!

lunches

On Saturday two of our good friends from Buffalo (who are now living in Rochester for medical residency) came up to visit.  We met up for a lovely lunch at Bareburger.

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I got the Western Burger, with a turkey burger, sans bun.  Smoked mozzarella / country turkey bacon / house-made Carolina slaw / smokehouse sauce / topped with a crispy, spicy pickle spear.

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So fricking good!  That hunk on the side was my pickle, which blew my mind.

A sandwich at home.

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A whole-wheat bagel thin with turkey bacon, brie, and pumpkin butter.

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This combo was ridiculous.

Plus the last of the grapes.

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I have not been eating enough fruit this fall and it was nice to have something other than apples in the house.

dinners

More greens, more grapes.

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A big pile of chicken salad.

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Kale chips.

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This was the only iteration of kale that I actually enjoyed this weekend.

The carb portion of dinner was consumed in the car on the way home from the store.

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Adam and I split a TJ’s soft pretzel stick and loved it.  Great chew!

I even whipped myself up a drink while I made dinner.

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October is National Caramel Month and Sobieski sent me some samples of their Karamel Vodka to celebrate.

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Note – I received the vodka samples free of charge.  I was not provided further compensation for this post.  All opinions are my own.

Here was my attempt at a Caramel Apple Cocktail –

  • 2 oz Sobieski Karamel Vodka
  • 2 oz Sour Apple Pucker
  • splash Polar Granny Smith Apple Seltzer

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The vodka was good, but next time I’d go with a 2:1 ratio of vodka to Pucker, the sour apple flavor was a little strong!

Soup’s up.

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Last night we ate big bowls of my Loaded Potato Soup.

Truffles for dessert.

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I’ve raved about Alter Eco’s Silk chocolate line in the past and they sweetly sent me some of their newest product – Dark Velvet Truffles.

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Note – I received the truffles free of charge.  I was not provided further compensation for this post.  All opinions are my own.

The truffles, which are also available in Black, are organic, fair trade, and non-GMO.  They are made with coconut oil, a more sustainable option than palm kernel oil (I didn’t taste any coconut flavor).

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I thought that the truffles were great; nice and creamy!  The husband hates dark chocolate as a rule, but loved the Silk bars so I will have him try one of the truffles and report back.

Have a great week!

Weekly Wrap-Up; Jalapeño Business

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Lots of repetition on the food front this week – eggs, cheese, kale, and jalapeño were the featured players! And this is another recap that’s light on content; lots of take-out and several late nights (and therefore late mornings) are to blame.  I’ve got the 10 items I did manage to photograph ranked increasingly by greatness.

{1} Pumpkin oats.

DSC05041Sadly this item was so far from greatness as to just be bad.  The bowl had such potential: oats, Silk Vanilla Almond Milk, chia seeds, cottage cheese, a smidge of vanilla extract and maple syrup, coconut, crunchy Barney Butter, and pumpkin.

DSC05036It was terrible.  The pumpkin was sooooooo savory and squashy.  And this was a fresh can of Libby’s too!?

{2} Baked tomatoes with egg and cheese with a side of kale chips.

DSC05092This was a recipe from Cooking Light but I threw away the magazine and I can’t find it online.

DSC05096DSC05099The dish turned out very well but apparently I’m not a huge fan of baked tomatoes.

{3} White Chocolate Candy Corn M&M’s.

DSC05113Regular m&m’s don’t really thrill me but this seasonal variety (along with the mint dark chocolate) is delicious.

{4} Taco night.

DSC05081Leftover taco shells topped with Ortega Thick and Chunky Salsa and stuffed with eggs – scrambled with spinach and jalapeños.  We continued to be impressed with the taco shells and the filling was delicious, including the little bit of extra I stuck on the side of my plate.

DSC05083DSC05076We definitely need to do taco night more often.

{5} Chicago Mix.

DSC05110Adam and I were obsessed with the caramel and cheddar “golden mix” from the popcorn shop and the Buffalo mall and this will substitute nicely.

{6} Eggs for breakfast.

DSC05116Eggs scrambled with sautéed kale, cottage cheese, and Parmesan.

DSC05121Plus a baby apple.

DSC05120This was a winner, and you’ll see most of the components again in #7.

{7} Cheesy mac.

DSC05107Annie’s Mac and Cheese with peas, Parmesan, and eggs (scrambled with cottage cheese and jalapeño).

DSC05104Stirring the eggs into the pasta was so genius, I’m never serving macaroni the traditional way again.  And the parm was grated by hand, making this feel extra fancy.

{8} Whole Foods hot bar.

DSC05042Kale salad with a bit of mac and cheese.  Plus fried plantains for dessert.

DSC05045Ugh, plantains are too good.  So sweet and chewy.

{9} Everything bagel with jalapeño cheddar cream cheese.

DSC05089DSC05085This was from La Bagel Delight, a spot in Park Slope that makes the best bagels in the city.  They blend the cream cheese in shop, look that those giant hunks –

DSC05087Fabulous.

{10} Homemade nachos with candied jalapeños.

DSC05056How could nachos with candied jalapeño possibly not be the single best thing I ate all week?

DSC05050Some roasted green beans,

DSC05058piled next to nachos.  Late July Multigrain Chips with 2% sharp cheddar and candied jalapeños.

DSC05062Yummmmmmm.

What was the single best thing you ate this week?

Do You Remember When People Used To Blog 3x A Day?

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Do you remember when people used to blog three times a day?  Yeah … I can’t even handle once a week!  I don’t have a wrap-up, but I did manage to get 2 – 3 items from each category, and the stuff I do have to share was all awesome.  Here we go –

breakfast

1. Pumpkin pie (crisp?) in a bowl.

DSC04900I topped some TJ’s low-fat pumpkin Greek yogurt (3/4 of the container or so; the serving seems oddly large to me) with some of my Simply Sweet Granola and a sprinkle of cinnamon.

DSC04898I made my oats a little too toasty, but I was very pleased with the yogurt.

2. Pumpkin Pie Through A Straw.

DSC04934That’s right, I cracked open my first can of pumpkin!

DSC04939I’ve made this smoothie for years and it is a total winner.  The husband is usually not as into the pumpkin thing as I am and he likes this even more than I do.

3. Sundae on a Wednesday.

DSC04967This was the most dessert-y of the “dessert” breakfasts but it was still pretty healthy.

DSC04970Wallaby low-fat maple yogurt topped with Crispy Green bananas (former freebie), and melted Biscoff Spread.

snacks

1. Cinnamon Crunch Somersaults and a caramel macchiato.

DSC04997I made so many updates to my coffee (a little more of this, a little less of that) that it was basically a big cup of espresso and caramel, aka perfection.

The crunchy portion of this snack was brought to you by this generous package I received from Somersaults:

somersaultsDSC04643I received this package free of charge.  I was not provided with further compensation for this post.  All opinions are my own.

They recently had their top flavors certified as GMO-free and expanded their retailer list to include Target and Costco and they’re trying to spread the word about their good news.  Fun snack facts – a serving of Somersaults has as much protein as a serving of almonds (with half of the fat) and they are a good source of fiber and vitamin E.  Also they are Adam’s very favorite snack!

DSC05000I thought that the Cinnamon Crunch (a new flavor this year) was great; a good blend of sweet and seedy.

2. Cinnamon Pumpkin Beer Bread.

DSC04961Just Beer Bread made with a pumpkin beer and a layer of cinnamon sugar (we used cinnamon maple sugar) on top.

DSC04959DSC04964Quite good with schmear of butter.

3. An actual sundae.

DSC04996Ben and Jerry’s Vanilla Honey Caramel Greek Frozen Yogurt with melted Biscoff Spread; I was all about the Biscoff this week.

DSC04993I bought the frozen yogurt by chance (I needed vanilla frozen yogurt for my pumpkin smoothie and this was all I could find at the store near my house) and ended up adoring it.  The flavor was so complex!

lunch

1. Sandwich success.

DSC04944I’ve been planning this sandwich combo for weeks, ever since a serendipitous trip to Trader Joe’s.

A whole wheat Bagel Thin topped with Applegate Farms roasted turkey, TJ’s pumpkin butter, and a TJ’s mini brie bite.

DSC04954DSC04952The brie and pumpkin butter mash-up was just as good as I thought it would be.

Roasted green beans on the side,

DSC04950and TJ’s Hawaiian Style BBQ Potato Chips.

DSC04946This was a fun lunch to munch through.

2. A trip to Chobani Bar in SoHo.

DSC04992A girlfriend and I took the train into the city from Queens.  We snacked on Somersaults on the way in.

DSC04980She had never tasted them before but was an instant fan.

A quick walk down Prince Street and we were at Chobani.

DSC04982DSC04983The space was very pretty, but strangely they had no seating.  We ended up finding a nice spot on a sunny stoop.

DSC04985DSC04988I ordered a half-size of toasted coconut and pineapple.  Plain yogurt topped with pineapple, toasted coconut, and Turkish hazelnuts.  It comes with light agave nectar but I asked that they leave it off.

DSC04990I was very impressed with my bowl; the pineapple was so sweet!  My friend got the same thing and I did and she liked it too.  We both agreed that we probably wouldn’t go back but that we were glad we went.

dinner

1. Mac and cheese, please.

DSC04921This combo of ingredients made for one heck of a dinner –

DSC04906While my mushrooms were browning…

DSC04910I ate some of the rest of the bbq chips,

DSC04905and opened a Pumking.

DSC04911I agree with what I’ve read online, this year’s batch wasn’t the best.  I really enjoyed it the first few minutes but after that I grew tired of the flavor.  In fact, most of the bottle ended up in my cinnamon pumpkin beer bread.  At least my dinner was good.

DSC04917Salads on the side.  A romaine blend dressed with a sprinkle of salt and 1 tsp each honey and olive oil.

DSC04931My salad was technically on the bottom, not the side.  I topped my greens with mac (Annie’s Shells and White Cheddar, with spinach, mushrooms, and Bela smoked sardines) and then topped my whole bowl with crumbled goat cheese.

2. Taco night.

DSC05008I recently received a package from Ortega to help me celebrate National Taco Day:

DSC04972I received this package free of charge.  I was not provided with further compensation for this post.  All opinions are my own.

They sent along some recipes on which they collaborated with Chef Aarón Sánchez, including this vegetarian one –

taco recipeI really liked the sound of it, but you know I had to put my own spin on the recipe.

Vegetarian Black Bean Tacos, serves 3

  1. Heat evoo in a large pan over medium heat.  Add onion and cook until softened and beginning to brown, 5 – 7 minutes.
  2. Add garlic and jalapeños and cook an additional 5 minutes.
  3. Stir in beans (liquid and all) and taco seasoning mix and cook an additional 10 minutes.  Mash up some of the beans with the side of your spatula while you stir.
  4. Heat taco shells according to package instructions.
  5. Stuff the bottom of each taco with spinach.  Spread the bean mixture evenly among the tacos on top of spinach.  Top tacos evenly with feta cheese.

DSC05014We loved them!  The beans were delicious, if I do say so myself.  And the taco shells were wonderful; they seemed to hold together much better than ones I’ve used in the past.

life

1. The house.

DSC04890Three full months of living here later, we finally bought shelving for the living room.

DSC04886There’s not a lot on them right now (I managed to find spaces for all of our books in the office in the interim) but it’s nice to have one less blank wall.

2. The man.

DSC05004I didn’t talk about it on the blog, but a month or so ago Webster had a cluster seizure.  It was very scary, and more importantly, it meant that we had to start medically treating his epilepsy.  He’s been on medication for more than a month now and he has been seizure-free the entire time (yay!).

DSC04882Feeling better has given him time to focus on his other interests, like sitting with his butt up in the air like a total weirdo.

What’s going on in your life?  Tell me something good from the last week?