Tag Archives: berries

Crab Rangoon Casserole

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Things from the week…

I’m not usually a big pear person but these Happi one’s are divine.

My best souvenirs from Scotland were Haribo gummies.

Crusted tofu – super-firm tofu baked coated in egg wash and food-processed kettle chips, seaweed, and gochugaru / broccoli salad – roasted and tossed in a sauce of food-processed roasted garlic and green onion, parsley, evoo, gochugaru, walnuts, dark soy sauce, fish sauce, and maple syrup.

Tuna cakes – canned tuna, panade, Kewpie, egg, and crunchy chili flakes; baked. With leftover broccoli salad.

Gooey grilled cheese – stuffed with a mix of cream cheese, blueberry preserves, gochujang, and smoked cheddar / with green beans that were steamed and then sauteed with soy sauce, maple syrup, and gochugaru.


Crab rangoon casserole (how have I never seen someone else make this yet?!) – Sauteed green onion with ginger, sugar, white pepper, soy sauce, sweet chili sauce, cream cheese, mozzarella cheese, and a mix of real crab meat and imitation crab; mixed with Goodle’s Loopdy-Loos; topped with panko bread crumbs toasted with crunchy chili flakes, and butter; and baked / roasted brussels sprouts sauteed with peanut butter, gochujang, sugar, and lime juice.

Banana-Rama

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It was a low-key weekend – Adam worked and I spent some quality time with Webster.

Some food highlights…

Banana Dalgona iced latte. Dalgona coffee with banana milk (in the blender – skim milk, half and half, frozen banana, cinnamon, and brown sugar).

See also – Starbucks iced espresso with caramel, cinnamon, and banana protein cold foam.

Skyr bowl with dulce de delche, cinnamon granola, and blueberries.

I tried a Shirley Temple Slice while I was out running errands – not bad.

Ben & Jerry’s Pumpkin Cheesecake ice cream is an 11/10; surprisingly it is one of their very best flavors. P.S. We also tried a Chip City Pumpkin Spice Whoopie Pie Thinwich that knocked our socks off.

Creamy pumpkin pasta. In the blender – canned pumpkin, gochujang, silken tofu, cream cheese, salt, white pepper, and evoo / with veggie rainbow rotini pasta. With sauteed asparagus.

Guac Shop salad take-out dinner. Romaine with tofu, roasted sweet potatoes, cabbage, corn, pico, and cheese. With chips and guacamole.

Haggis And Highlands

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No post from me last week because we were in SCOTLAND! We went with Adam’s brother and sister-in-law on a road trip and had a fabulous time. We tried haggis (I loved it!), got to pet a Highland Cow, saw a thousand castles, and stayed at a bread and breakfast with baby seals.

Less exciting but still fun things from this week back in the US included…

This week’s coffee combo – beans from our last vacation (Alaska) and dulce de leche.

Pumpkin spice Chobani with Whole Food’s cinnamon granola and blueberries.

Pumpkin smoothie – canned pumpkin with frozen banana, vanilla protein powder, cinnamon, nutmeg, maple sugar, and water.

Pumpkin chocolate chip cookies (this perfect rice from Hummingbird High).

P.S. I put cookies into the best dessert bowl – plain skyr, peanut butter, dulce de leche, crumbled cookies, and blueberries.

We brought home this tablet (basically a sweetened condensed milk fudge) from Scotland. We’re glad we didn’t try it until we left the country or we probably we would have bought another 20 bars!

This treat from America (Canada?) was also good – Trader Joe’s maple pancake flavored puffs.

Thai chicken satay inspired bowls. Brown rice / baked chicken – marinated in yogurt, coconut milk, lime juice, red curry, curry powder, and ginger / roasted broccoli / peanut sauce – peanut butter, red curry, lime juice, sugar, dark soy sauce, rice vinegar, and water / cucumber salad – cucumber, scallion, salt, sugar, rice vinegar, and chili oil.

Callaloo inspired bowls. Chopped spinach cooked down with crab, coconut milk, sauteed onion, ginger, ufra pepper, and habanero pepper. Plus roasted honeynut squash and delicata squash.

An easy soup. Leftover rice / shredded garlic-y baked chicken / sauteed dinosaur kale, green onion, garlic, and canned green chilis / chicken broth, dark soy sauce, fish sauce, and a little sesame oil.

Pastabilities

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Things from this week…

Yogurt bowl – plain Greek with Whole Food’s delicious cinnamon granola and blackberries.

Lucky Ox matcha lemonade sparkler (8/10 – we liked it but nowhere near as much as their pandan coconut sparkler).

Quinn peanut butter and honey filled pretzels (9.5/10).

Mellowcreme leaves in flavors such as maple, butterscotch, and caramel apple aka FALL CANDY (10/10).

Roast Sandwich House had two new seasonal specials so obviously we redid our dinner plans. Braised brisket grilled cheese with white cheddar, grilled red onion, hash brown, hot sauce aioli, and griddled sourdough and a chicken salad sandwich with cranberry jam and white cheddar on a croissant. Plus fries and veggies from home (cauliflower rice sauteed with spinach, minced garlic, garlic powder, onion, powder, gochugaru, and salt and pepper).

The rest of our dinners were all pasta salads! I made a box of sourdough fusilli and embraced a new theme. Chicken taco. Pasta / sauce – mashed avocado, mayo, Greek yogurt, lime juice, and taco seasoning / baked chicken / sauteed corn, scallion, and green bell pepper / sharp cheddar.

Bang bang shrimp. Pasta / sauce – mayo, Greek yogurt, sweet chili sauce, honey, and rice vinegar / quick-pickled cucumber / red bell pepper / scallion / shrimp.

Egg salad. Pasta / sauce – hard-boiled egg yolk, pickle juice, mayo, Greek yogurt, Dijon, and smoked paprika / hard-boiled egg white / scallion / poblano pepper / pickle. Plus green tomatoes as our veggie (dressed with TJ’s mango vinaigrette and chopped capers).

Kingston

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The highlight of our weekend was a trip upstate to Kingston! We thrifted, admired the wildflowers, and ate some truly fantastic food…

Rough Draft. Adam got a delicious tea latte and my coffee was just perfect – iced espresso with housemade concord grape syrup and vanilla cold foam.

We found a new-to-us flavor of Something or Nothing.

Pinkerton’s. This was the best breakfast sandwich we’ve ever eaten. Scrambled eggs, sharp white Cabot cheddar, and herb and garlic mayo dressing on their exceptional housemade English muffin.

Plus a slice of passionfruit meringue pie.

Kingston Bread + Bar. Vanilla cake with blackberry buttercream, peach compote, and strusel.

Kingston Standard Brewing. They make good beers and very good wood-oven sourdough pizza. We got a Compost – crushed tomato, pesto, mozarella, parmesan, red onion, and arugula.

Sonder. This is my 2nd favorite restaurant in all of New York! Housemade za’atar bread with tomato butter and browned honey butter. Plus sweet potato bisque.

Golden beets with jalopeno cream cheese and pretzel bites.

Dry aged strip steak with sweet potatoes.

Sonder burger with cornichons, special sauce, and American cheese. Plus fries. This is my 2nd favorite burger in all of New York.

We finished the meal/day with the best dessert I’ve eaten this decade – flourless chocolate cake with toasted marshmallow.

Catalina Crunch Wine Mixer

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Things from the week…

I tried a new canned coffee and was fairly impressed. It was not too weak or watery.

I did not like the key lime Barebells bar as much as I was expecting to though.

Triple berry yogurt. Plain Greek with chocolate coffee granola and blueberries, blackberries, and a few raspberries (which I hate but added to be festive).

Soursop juice!

I used it in a matcha spritz with lime seltzer.

We are fans of this bougie Chex Mix.

Seattle Chocolate Moon Rocks bar with pop rocks! We bought a bunch of mini bars from this company while were are at the Seattle airport on our last vacation and they made the flight home exponentially more pleasant.

Red curry tofu. I loosely followed this recipe for the sauce but used light coconut milk and more broth. We used firm tofu, scallions, red bell pepper, green beans, and basil.

Chicken and rice soup. Sauteed shitake mushrooms and dinosaur kale with scallions, garlic, ginger, and white pepper / leftover brown rice / baked chicken breast / chicken broth, light coconut milk, white miso, fish sauce, and Sriracha. I topped my bowl with chili oil.

Sea Cliff

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It wasn’t an exciting weekend; Adam worked and I spent a bunch of time working on a project for work. We did go out for a Sea Cliff date Friday night after work though! Some highlights…

My coffee needed more coffee, but the flavor of the milk in Dunkin’s new cereal milk iced latte is a 10/10!

This root beer float latte was ok, but less successful. Dr. Brown’s root beer (good, but possibly not sweet enough for this), espresso, and sweetened condensed milk.

Yogurt bowl du jour, skyr with blueberries and Rainer cherries, with Trader Joe’s chocolate coffee granola.

Sea Cliff Shave Ice! We shared cola and coffee with ice cream, mochi, and condensed milk.

Dinner at Sarin (our favorite Thai spot in Long Island). Tod Mun Pla fish cakes that came with an amazing plum sauce.

Pad Kee Mao with beef.

Leftover fish cake / sauteed green beans that were oddly terrible (I didn’t eat them!) / Trader Joe’s frozen scallion pancakes (one of my faves, super duper filling) with Kewpie and Sriracha.

Lavish Lavash

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Tasty things from the week…

Yogurt bowl! Plain Greek with blueberries, Rainer cherries, and cute Swedish gummies.

Iced matcha. With lime seltzer and strawberry and rose syrups.

Peach yogurt jelly gummies.

This baked chicken flatbread was the best thing we ate all week! Trader Joe’s whole-wheat lavash baked with evoo until crispy / topped with TJ’s Unexpected Cheddar / baked chicken breast / roasted red onions / and marinated artichoke hearts. Paired with great veggies – baby bok choy, brown beech mushrooms, and shallots sauteed with butter.

This taco turkey flatbread was also pretty good. Lavash / TJ’s shredded three cheese blend / ground turkey sauteed with taco seasoning / roasted veggies – yellow and orange bell pepper, white onion, zucchini, evoo, salt and pepper, Jamaican curry powder, smoked paprika, onion powder, and garlic powder. Served with smashed avocado (mashed with salt, gochugaru, and TJ’s mango vinaigrette).

Paired with chips and dip.

Nacho night! Mike’s Hot Honey kettle chips / all of the cheeses / three grain tempeh sauteed with salt and gochugaru until toasty / snap peas sauteed with pecans, piquante peppers, gochugaru, cheddar, and honey.

This plate of leftovers was as yummy as it was orange. Leftover roasted veggies / leftover cauliflower okonomiyaki from Olmsted / leftover Indian take-out from Varli – butter chicken momo, house-spiced fries with cheese and minced chicken, and Baingan Bharta (spicy eggplant).