Tag Archives: leftovers

Pastabilities

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Highlights from the week…

Yogurt bowl. Plain skyr with butterscotch syrup, blueberries and blackberries, Heritage Flakes, and peanut butter.

I tried my first yellow dragon fruit and it was delicious; way more flavorful than the pink ones.

99 Ranch snacks. The seaweed crisps were actually too spicy for me but Calbee honey butter chips are always a hit.

They clearly have a lot going on but these grape green tea and cheese ice cream bars are possibly the most satisfying frozen dessert I’ve ever eaten. The mix of creamy and chewy is perfection.

Leftover turkey lasagna with roasted broccoli.

I used leftover lasagna noodles to make (otherwise authentic) chicken pad see ew. This recipe (sidenote, I adore Recipe Tin Eats, everything we’ve tried from her site has been perfect) but I used chicken breasts instead of thighs and six-times more Chinese broccoli.

Mandu bulgogi chicken frozen dumplings – delicious – pan-fried with tons of sharp cheddar plus chili crisp and leftover sauteed Chinese broccoli.

Roast‘s weekly special was lobster rolls so we obviously had to get them. We shared a Maine and a Connecticut-style.

Plus fries and an Abomination Brewing double IPA brewed with lobster! We did not taste any crustaceans but it was a great IPA.

Bowled Over

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No post from me last week because we were on VACATION. It was perfect! We went home to the Virgin Islands and got to start every single morning with a run and/or iced coffee and/or breakfast right on the water. Then we came back to New York and had a fancy stay at the Wall Street Hotel and an amazing meal at their restaurant (La Marchande).

Highlights from this week included…

Valentine’s things! Like heart-shaped candies.

Chocolate cherry protein bar from 88 Acres.

Chocolate covered cherry smoothie – plain Greek yogurt, frozen dark cherries, and chocolate milk.

Chocolate cherry cookies – this recipe with the addition of chopped cocktail cherries.

I paired this wonderfully pink peach apricot rose soda with vodka and edible glitter!

Do these winter citrus fruits count as on-theme because I love them? My last two juicy crunch tangerines were a bit lackluster though, so sumo mandarins have regained the number one spot in my heart.

Yogurt bowl with juicy crunch tangerine, canned peaches, blueberry jam, and granola.

Snack plate – pimento cheese dip scooped with mini cucumbers, baby carrots, and white cheddar popcorn chips.

This week’s dinners were all – a) fantastic and b) served in bowls. Butter chicken inspired tofu. Extra-firm tofu marinated in tomato sauce, olive oil, ginger, curry powder, and smoked paprika then sauteed. For the sauce I cooked the marinade with yellow onion, fresno chili, butter, tomato paste, and a big splash of half and half. Served with a quick cucumber and tomato salad (tossed with lemon juice, olive oil, pepper, and Sichuan pepper salt) and a blend of brown rice and riced cauliflower.

Cava inspired bowls. Leftover rice/cauliflower / leftover cucumber tomato salad / marinated grilled artichoke hearts / honey harissa baked chicken (we use this recipe as our base and it is perfect) / baby corn / Cava crazy feta dip.

Bowls very-loosely inspired by Bún thịt nướng. Whole-wheat vermicelli noodles / roasted brussel sprouts / tomatoes / chicken breast cooked in the crockpot with water, soy sauce, lime juice, honey, and ginger / topped with Nước chấm sauce and chili crisp.

Over, Left Not Underwhelmed

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It genuinely took until Sunday morning but I finally feel completely back to normal! I even enjoyed a run. It was a very low-key weekend with some yummy bites. Highlights include…

I really enjoyed this instant espresso sachet from Blue Bottle.

Banana protein coffee (in the blender – brewed coffee, half and half, frozen banana, vanilla protein powder, cinnamon, and brown sugar).

I knew I was well because both coffee and booze appealed to me. Two new-to-me tries – Lagunita’s classic IPA and a Flying Embers hard kombucha.

Yogurt bowl perfection – plain skyr, Bear Naked vanilla almond crisp granola, blackberries, and a Juicy Crunch tangerine (aka my new favorite fruit; this was seedless and so sweet and wonderful).

The perfect chips and dip combo – 12 Tides everything-seasoned puffed kelp chips with smoked salmon salad.

Chia “pudding.” I didn’t give this enough time to gel but it made a delicious drink (chia seeds, skim milk, salt, cinnamon, and brown sugar).

It is super nice to have leftovers and easy items for quick dinners. Leftover chicken chili with green onion, plain skyr, sharp cheddar, and Trader Joe’s sweet and hot pickled jalapenos.

Plus roasted baby cauliflower and toasted beer bread with honey and butter.

Leftover sheet-pan breakfast tots topped with Kewpie, Sriracha, and furikake.

Trader Joe’s frozen chicken taquitos with roasted rainbow cauliflower. I ordered chicken fingers for lunch after that Kombucha (lol) and I had a plethora of leftover dipping sauces so this was a great dinner.

Mishmash

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Our dinners all knocked it out of the park this week. Highlights…

This week’s coffee combo. Note – I give both a 7.5 for flavor but I did have to add half and half with the creamer to get it as creamy as I’d like and dark roast to the coffee to get it as roasty as I’d like.

This drink started out butterfly pea tea blue, then turned purple when I added lemon juice and seltzer, then turned swamp monster when I added matcha.

I have no idea where I found this Jamaican cookie-flavored protein drink but it was tasty and I would buy it again if I found it.

Grapefruit sodas; these both made for great cocktails.

Fun Asian Kit-Kats my cousin sent me from a trip.

Bubbie’s passionfruit ice cream mochi. Hands-down my favorite mochi brand.

Adam and I have both been loving yogurt bowls lately. This one was plain skyr, sugar cookie granola, chia seeds, persimmon, and blueberries.

Congee made with brown rice and turkey broth. Topped with meatballs (turkey with panade, garlic, gochugaru, and fish sauce), sauteed red chard, and chili crisp.

This bowl was a wonderful mishmash – leftover congee / sauteed fairytale eggplant / Korean steamed eggs / vegan tuna salad / green onion / sesame seeds / chili crisp.

Amazing tofu (Trader Joe’s sprouted extra-firm tofu, baked until crispy and then tossed in toasted rice powder, white pepper, and Sichuan pepper salt) / Ming Bings plant-based sausage egg and cheese bing (10/10 – will buy again) / roasted romanesco.

Bunches And Tons

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Posting a day early because it’s our wedding anniversary (!!) and we are going out to a camera-free dinner! 

Yummy things from this week…

I made cinnamon chestnut scones. 

Gnubees lemon coconut fruit shake. Not super exciting but a pleasant flavor and a good pre-gym snack for us.

I really liked the new bananas foster Chobani Greek yogurt. It was a tiny bit too sweet for toppings but a really nice flavor. With persimmon, tangerine, and sugar cookie granola.

No one is surprised that I’ve expanded fancy holiday nachos to include red and green nachos for Christmas! These were loaded – and giant – and delicious. Potato chips / sharp cheddar / sauteed dinosaur kale / chopped broccoli rabe sauteed with tons of garlic / red baby bell peppers sauteed with Trader Joe’s sweet and hot pickled jalapeños / fennel duck sausage.

Sushi roll (ish) bowls. Brown rice mixed with roasted cauliflower rice and rice vinegar — we loved this and want to do it again / furikake / canned tuna and salmon with Kewpie and Sriracha / chopped baby cucumbers with sauteed orange bell pepper, rice vinegar, sugar, and Sriracha / avocado / sesame seeds / pickled ginger.

We turned our leftovers (cauliflower/rice, kale, garlic broccoli rabe, and duck sausage plus eggs, soy sauce, and Sriracha) into the best fried rice!

‘Twas The Week Before Christmas

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Highlights…

I made an affogato with vanilla frozen yogurt and it was an excellent idea! With tons of caramel and sprinkles.

My parents sent us such a fun box of Christmas goodies! Including homemade caramels, toffees, and seven layer bars.

I saved up my most obscure Christmas beverages – pine cone alcohol / eggnog protein shake / holiday cheer kombucha.

Brunch at Mekelburg’s. Guava cinnamon iced latte.

Smashed burger with cheddar, pickles, and charred onions.

Pizza from Taglio – buffalo chicken and a vodka slice – smothered in chili crisp.

Giant burrito from Burrito Blvd. With rice, pinto beans, chicken, zucchini, corn, tomatoes, cheese, and sour cream. Roasted zucchini makes this hands-down my favorite Mexican spot in Long Island.

Crispy beans. Butter beans tossed in evoo, ranch seasoning, gochugaru, furikake, and panko and baked until crispy. Plus roasted cauliflower and pimento cheese for dipping.

Creamy mushroom pasta. Cut noodles tossed with tons of mushrooms, ground turkey, sour cream, tomato paste, paprika, and urfa chile.

A winning plate of leftovers. Pasta (topped later with Sriracha and furikake), cauliflower, and steak (from a fun dinner last weekend at Bowery Meat Company).

(Pepper)Mint To Be

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Highlights from a tasty week…

Peppermint coffee – candy cane cold brew from Blank Street.

This week’s home coffee combo wasn’t my best. I did not care for the Browny cold brew, too sour. The Ronnybrook egg nog was crazy thick, almost too thick, so it was good but not my favorite.

Peppermint breakfast – a chocolate mint Perfect Bar and a peppermint mocha La Colombe can.

Peppermint doughnut – Doughnut Project‘s peppermint bark.

Peppermint watermelon is my favorite Aura Bora seltzer flavor.

Peppermint booze – Smirnoff peppermint vodka with lime and club soda (and food coloring!).

Six Point Bone Chill pear and spruce double IPA (8.5/10).

Peppermint mini meringues – from Trader Joes. 

Peppermint ice cream – with candy cane bits, fudge, and cookies.

I had the day off on Thursday and spent the afternoon admiring decorations in the city and got lunch at Chelsea Market. Very Fresh Noodles‘ very spicy vegan dan dan mian. These were super spicy and numbing and wonderful and topped with crunchy soybeans and cucumber salad that were the perfect foils.

It was Adam’s birthday on Monday and his dinner choice was Subway. I got a tuna salad sub with mustard, pickles, banana peppers, and cheese. Plus leftovers from Sunday in Brooklyn – brussel sprouts and the amazing roast chicken.

And I made him his favorite cinnamon brownies – just the Bakers Chocolate one-bowl recipe with 1 cup of chocolate chips instead of nuts and 2 tsp of cinnamon extract instead of vanilla.

Salad #1 – romaine / homemade ranch dressing – sour cream, dijon mustard, ranch seasoning / red bell pepper / pickled banana peppers / homemade croutons / baked chicken – marinated in Greek yogurt and banana pepper juice.

Salad #2 – romaine / homemade ranch dressing – sour cream, Cholula, lime, ranch seasoning / sauteed ground turkey with Rotel / avocado / hot honey cashews.

Salad #3 – mixed greens / homemade miso dressing – with brown sugar, lime, rice vinegar, and soy sauce / homemade baked wonton crisps with togarashi / cucumber / water chestnuts / baked extra-firm tofu coated in a mix of honey mustard pretzel and roasted seaweed.

Egg(nog)head

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Food things from the 1st week of December – good dinners / baked goods my parents brought us from home during their visit / EGGNOG! Highlights included…

Jelly doughnut iced coffee! Iced coffee with blueberry jam and a cold foam with cinnamon, brown sugar, and cocoa powder.

As much as I adore plums and plucots I think I am most excited for mandarin season each year. These are seedless and the peel slips right off so they are so easy to eat.

Trader Joe’s spicy tempura seaweed snack. This is heavy on togarashi, which I love.

Eggnog in my coffees, of course.

Eggnog iced matcha latte.

Trader Joe’s eggnog Greek yogurt (my favorite) with nutmeg, fresh persimmon, and Target sugar cookie granola.

Chobani eggnog yogurt with cinnamon, blackberries, and coffee cake (from my mom).

Boozy tiramisu eggnog from Dante West Village.

Abomination Brewing‘s best beer – Fog Nog, a double IPA with spices and lactose.

Xi’an Famous Foods‘ spicy cumin lamb hand-ripped noodles are consistently an 11/10.

A take on the broccoli salad we are obsessed with. Roasted broccoli / sauteed green onion / crispy baked tofu / dried cranberries / food-processed sauce: evoo, serrano pepper, parsley, peanuts, smoked sardines, soy sauce, rice vinegar, gochugaru, and brown sugar. Plus pumpkin bread (from my aunt) toasted with butter.

Roast‘s weekly special was a short-rib grilled cheese so we obviously had to get it, with cheddar and crispy onions on sourdough. Plus leftover broccoli salad and leftover roasted cabbage with Sriracha and Sriracha-ranch peanuts.

A 1st night of Hannukah feast. Trader Joe’s cheese blintzes topped with blackberries, blueberry jam, and Greek yogurt with lemon and brown sugar. Plus Trader Joe’s latkes, roasted brussel sprouts, and a honey Sriracha dipping sauce.

P.S. Happy Hannukah to all of my readers who celebrate!