Tag Archives: yogurt

Gochujang, Kimchi, Sichuan

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This week was yummy! Some highlights include…

Delicious birthday cake iced latte special from New York Beanery.

Trader Joe’s green tea and yuzu spread is pretty good. I shook some into an iced coffee with sweetened condensed milk (8/10).

Used it in a citrus matcha spritzer (9/10).

And stirred it into plain skyr (6/10 – too sweet) with Heritage Flakes, blueberries, and blackberries.

We are still loving/working our way through this giant bin of snack mix. If you spot it at Whole Foods buy it, it contains the best crunchy chickpeas I’ve ever had.

Sushi dinner that we plucked from a conveyer belt ourselves at Kura Revolving Sushi.

It was was a fun meal and the crunchy spicy handrolls were quite good.

Pre-gamed with a green (turquoise!) smoothie from home for some veggies – frozen spinach, banana, and blueberries with water and vanilla protein powder.

Leftover spinach and artichoke gnocchi casserole. We decided we need to make this again asap.

Homemade Dan Dan Noodles. I used ground turkey instead of pork, brown rice udon noodles, and skipped the peanuts but otherwise followed the recipe.

The best nachos I’ve ever made. Kettle sweet and spicy gochujang chips / extra-sharp cheddar cheese / baked chicken breast that was marinated in yogurt, gochujang, gochugaru, and lime juice / chopped radish kimchi and preserved mustard greens caramelized in a skillet with a bit of sugar. Plus steamed/sauteed asparagus with gochujang and sesame seeds on the side.

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.

Royale with Cheese

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Things from this week…

Yogurt bowl. Plain skyr with blueberries, blackberries, Love Crunch espresso vanilla granola, and Oat Haus brownie batter granola butter.

Loved this new pb&j trail mix Larabar. It had the perfect amount of savory to balance the sweet.

These Better Sours were a bit too healthy/fruit leather tasting for me but the calamansi flavor was so yummy I would probably buy them again.

An 11/10 snack plate. Peanut butter sandwich crackers, pimento cheese dip, leftover Nowon pizza, leftover broccoli, baby carrots, and amazing Rainier cherries.

July 11th aka 7-11 day aka free slurpee day is my favorite summer holiday. I got cola and blue raspberry.

I found pickle crisps so obviously I had to plan a whole cheeseburger-theme dinner week.

Listed from good to great. Fried rice. Leftover white rice stir-fried with soy sauce and rice vinegar / Sugar Bomb grape tomatoes / green onion / ground turkey / pickle crisps / egg / sharp cheddar / sesame seeds. Plus eggplant that I roasted and then sauteed with a spicy sesame honey mustard sauce (1 Tbsp each German mustard, goguchang, honey, rice vinegar, tahini, and water ) and topped with Kewpie and sesame seeds.

Salad. Shredded romaine lettuce / roasted broccoli / special sauce dressing (for two big servings – 3 Tbsp Greek yogurt, 1 Tbsp mayo, 1 Tbsp yellow mustard, 1 Tbsp ketchup, 1 Tbsp vinegar, 1 tsp sesame oil) / sauteed ground turkey and white onion / bread and butter pickles / Sugar Bomb grape tomatoes / pickle crisps / sharp cheddar / sesame seeds.

Cheese fries. Waffle fries / sharp cheddar / ground turkey sauteed with ketchup and mustard / diced green onion, heirloom tomato, and bread and butter pickles / special sauce (for three servings – 2 Tbsp Greek yogurt and 1 Tbsp each mayo, German mustard, yellow mustard, ketchup, and honey / side of roasted purple cauliflower.

Red, White, And Blueberry

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Things from the 1st week of July…

Peanut butter iced latte! I shook warm espresso in the last of a jar of peanut butter. Plus brown sugar and skim milk.

Yogurt bowls. Plain skyr with plucot, passionfruit, and chocolate cookie granola.

Skyr, plucot, blackberries, Fix and Fogg super crunchy peanut butter, and Love Crunch espresso vanilla cream granola.

PB&J with whole wheat bread and blueberry jam.

I didn’t eat anything red-white-and-blue this week but we did enjoy some fair-inspired foods. Dirt Cake ice cream. P.S. I put mini Jr Mints on this and the combination was delightful

Cotton candy.

An easy dinner. Trader Joe’s frozen nuggets + roasted broccoli and cauliflower + homemade Greek yogurt honey mustard sauce.

BBQ plate. Baked chicken breast that I tossed in Stubbs bbq sauce and chili crisp / roasted zucchini / esquites – fresh corn off the cob sauteed with green onion, fresno chili, and cojita cheese, tossed with mayo, Greek yogurt, lime juice, and smoked paprika, gochugaru.

Hash. Roasted purple sweet potato and brussels sprouts / sauteed yellow onion, orange bell pepper, and poblano pepper / cojita cheese / Seemore chili verde chicken sausage / fried egg.

Fourth of July. Chicken sausage on a brioche bun with mustard and ketchup / fresh watermelon / homemade cole slaw (shredded cabbage with Greek yogurt, mayo, dijon mustard, lemon juice, vinegar, sugar, and celery seed).

Passionately Crabby

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Good things from this week…

Yogurt bowl. Plain Greek with blueberries, passionfruit, and chocolate cookie granola.

Cookie dough protein yogurt bowl. Plain Greek with peanut butter, brown sugar, vanilla bean powder, vanilla protein powder, and chocolate chips. Blueberries on the side, of course.

Hojicha tea with yuzu curd and passionfruit syrup.

Bougie candies. Candy Kitten raspberry + guava (7/10) and Jom cola (10/10).

I really enjoyed this Buldak cheese spicy chicken ramen. This flavor wasn’t too spicy and the noodles were so bouncy! I added an egg and a slice of cheese to my bowl and it was great.

A take on callaloo. Frozen spinach cooked down with light coconut milk, yellow onion, habanero pepper, ginger, urfa pepper, salt, pepper, turkey bacon, and crab.

I topped my bowl with soursop hot sauce and paired it with hot mustard Doritos.

Sushi roll bowls. Brown rice and roasted riced cauliflower with furikake, white sugar, and rice vinegar / imitation crab with green onion, Greek yogurt, mayo, soy sauce, and Sriracha / cucumbers tossed with white pepper, Sichuan pepper, and rice vinegar / avocado / pickled ginger / seaweed snacks on the side.

Crab fried rice. Leftover cauliflower/rice stir-fried with soy sauce, fish sauce, ginger, green onion, crab meat, and eggs. Plus fairytale eggplants that I roasted and then sauteed with gojuchang, tahini, and sesame oil. We want to remake this eggplant immediately.

WBEC

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Things from the weekend…

I had a free drink at Starbucks so I took a chance on a Neapolitan-style cold brew and it ended up working out. Vanilla cold foam, mocha sauce, and raspberry popping boba. It was a bit too sweet but I thought the fruity boba paired nicely with coffee (the baristas were horrified).

Buzz’d Coffee‘s monthly special was a cake batter iced latte so of course I drove over.

I made brownies for a work party so of course I put one on a yogurt bowl. With plain skyr, plucot, and blueberries. P.S. My brownies always get rave reviews and they are just the Baker’s recipe using salted butter and adding a Tbsp of espresso powder and a cup of chocolate chips.

A more traditional yogurt bowl – pb&j. Plain skyr, fruit, peanut butter, and Chia Smash concord grape jam.

Lavash wrap with yellow mustard, bread and butter pickles, cheese, and leftover turkey meatballs.

Lunch at Honey’s Bistro, a cute spot in Glen Head. I had the “Eat a Jerk Don’t Be One” bowl and it was super satisfying and delicious. Jerk chicken, sweet plantains, mac salad, grilled zucchini, spicy corn, coleslaw, cilantro aioli, and white rice. P.S. The menu is rife with puns (Harissa Explains it All bowl!!).

Also a guava bomboloni.

And a coconut brown sugar cold foam cold brew.

This peanutty noodle bowl frozen meal from Trader Joe’s was edible but not enjoyable and I wouldn’t recommend it nor buy it again.

This dinner was simple but a total hit. Homemade coleslaw (shredded cabbage, Greek yogurt, mayo, Dijon mustard, rice vinegar, sugar, and celery seed) topped with buffalo chicken (baked chicken tossed in a skillet with butter, Franks, and ranch seasoning).

Waffle bacon egg and cheese, aka WBEC, aka the best meal of the weekend. Whole Foods buttermilk protein waffles as bread with sliced Kerrygold Dubliner cheese, soft-scrambled eggs, turkey bacon, and maple Sriracha sauce (with mayo and Dijon mustard). Plus roasted broccoli.

Lavish Lavash

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Highlights from a yummy week…

Yogurt bowl. Plain skry, Oat Haus cinnamon roll granola butter, Purely Elizabeth chocolate cookie granola, blueberries, and plucot.

Hard-boiled eggs with salt and gochugaru.

Everything kelp chips.

I really enjoyed this trail mix protein bar from Trader Joe’s. Too much added sugar to be an every day item but it was delicious and filling.

Hey Champ rice krispie bar with brown butter, miso caramel, and chocolate.

We decided last-minute to order take-out sushi for dinner one day and it was such a fun night. My favorite was the spicy tuna on crispy rice. (Carol, before you ask – the middle bottom row is a duck and cucumber wrap that they serve in a tortilla for some reason).

The meals we cooked tasted even better. Baked turkey meatballs (ground turkey, 1 egg and 1 egg yolk, panko bread crumbs with half and half, salt, pepper, paprika, cinnamon, roasted red bell pepper, marinated artichokes, and sauteed red onion) / roasted sweet potato / sauteed asparagus / homemade honey mustard (plain skry, mayo, yellow mustard, Dijon mustard, smoked paprika, rice vinegar). I thought I hated asparagus – we only ever cook it roasted – but apparently I loved it sauteed.

Trader Joe’s lavash bread makes a 10/10 base for dinner. Lavash, baked with evoo / tons of sharp cheddar / garlic baked chicken (basically this recipe) / sauteed red onion / marinated artichokes / roasted red pepper. Plus honey mustard green beans (steamed green beans tossed in a sauté pan with evoo, honey, yellow mustard, Dijon mustard, and rice vinegar).

Cheeseburger inspired. Lavash, baked with evoo / sharp cheddar / ground turkey / bread and butter pickles. Plus roasted cauliflower and honey mustard.

Passion, Peach, Persimmon

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Things from this week…

Yogurt bowls of note – Plain skyr with passionfruit syrup, white chocolate passionfruit truffle, blackberries, blueberries, and maple pecan granola.

Plain skyr with granola, strawberries, and persimmon.

Iced matcha with condensed milk and plum seltzer.

These Kodiak s’mores bars taste exactly like the Chewy bars from your childhood.

Abomination Brewery’s Fogsicle is obviously our new favorite summer beer – sour double IPA with peach, vanilla, and marshmallow.

I liked the flavor of this maple cardamom candied pecan ice cream but the texture was a little funky.

I finally hopped on the TikTok smashburger taco trend and it was worth the hype. With ground turkey, extra-sharp cheddar, and a house sauce on the side. Plus roasted cauliflower.

Dinner inspired by my favorite dish from Very Fresh Noodles. Buckwheat soba / quick cucumber salad with sugar and rice vinegar / in the food processor – crumbled super-firm tofu baked until crispy, roasted serrano pepper and green onion, basil, Sichuan peppercorn, extra-virgin olive oil, crunchy yellow peas / topped later with chili crisp.