Roasted Patty Pan & Tomatoes



You'll Need -

Patty Pan
Grape Tomatoes
Minced Garlic
Salt
Pepper
Olive Oil
Lemon

Preheat oven to 350. Half the patty pan and tomatoes and season them with a little bit of of olive oil, garlic, salt and pepper.  

Place on a baking sheet and roast for about 15 minutes. Garnish veggies with a squeeze of fresh lemon juice.




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Spicy Sausage & White Bean Soup

You'll Need - 

1lb of Spicy Italian Sausage (out of casings)

10 Cups of Chicken Stock

1 Bag of Baby Spinach 

1 19oz Can of Cannelloni Beans (drain most of the liquid)

1 Onion Chopped

2 Cloves of Garlic (minced)

Oregano 

Crushed Red Pepper 

Manchego Cheese (optional for garnish) 

Start by browning the sausage in a skillet, drain the fat and then set aside. Next, sauté the chopped onion until translucent. Add the sausage, cooked onion, stock, beans, and garlic into a large soup pot and simmer for about 20 minutes. Season with oregano and crushed red pepper to taste. Add the fresh spinach and stir to incorporate. As the soup simmers you'll lose some of the broth so just add in some water if the flavors get too concentrated! Garnish with manchego cheese if desired!

Makes About 8 Servings ( 2 cups per serving)

Approximate Nutritional Value per Serving - 

Calories - 216

Fat - 7.3 (Sat 2.3)

Carbs - 13.5

Fiber - 4

Protein - 23

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Yerba Buena

I loved this place and after reading some other reviews on Yerba Buena,

it seems that I’m not alone!

Yerba Buena puts a fresh spin on Latin American cuisine... My friend who lives in the East Village took me here for dinner and right away I was impressed. Everything on the menu sounded so good! Whenever I can't decide I'll ask the waiter or waitress about their favorites! Our waiter, who was fantastic, recommended the Moqueca. When the food arrived at our table the presentation was beautiful and our meal smelled absolutely delicious!

Moqueca is a traditional Brazilian stew.  Yerba Buena’s spin is that their Moqueca is a cross between stew and seafood paella! I loved this dish, it was packed full of delicious seafood, the green rice added a nice texture, and the broth was super flavorful and had a nice kick of spice!

 

 

Moqueca

brazilian paella + shrimp + clams + calamari + bacalao

crawfish + stewed in coconut milk + palm oil + arroz verde

My friend ordered the Lechon which was also quite decadent! The pulled pork was super tasty and just melted in your mouth! The yucca added a nice mildness to the habanero. I wondered if if the habanero would would be overpowering, but it wasn't at all! On top of the pork were a few a delicious slices of chicharron (crispy fried pork skin) which added nice texture to the dish! 

 

Lechon
suckling pig + yucca puree + habanero mojo de ajo + chicharro

We also shared a side of the plantains. They were sweet and sticky and added a nice contrast to the savory spiciness of my Moqueca and the richness of the Lechon! 



Platanos

sweet plantains + truffle crema

For dessert we shared the Churros! They came to the table piping hot and were soooo yummy!!!

Churros

dusted with Mexican cinnamon + dulce de leche

chocolate sauce

 

The service at Yerba Buena was just as fantastic as the food. Our waiter was fun and personable, the manager came to the table to check in, and we were sent a free round of drinks at the end of the meal! I'd absolutely recommend checking this place out!! 

Spinach Stuffed Chicken

You'll Need


2 Chicken Cutlets (pounded very thin)
1/2 bag of Fresh Spinach
I Clove of Garlic (minced)
4 Thick Slices Cheese
1 Scrambled Egg
Parmesean Breadcrumbs
Salt & Pepper

Start by sautéing the spinach in a little bit of water and once the spinach starts to wilt add the garlic. Continue to cook on low heat until most of the moisture has evaporated from the spinach.

Next, season both sides of the cutlets with salt and pepper. In the middle of the seasoned chicken place down one slice of cheese (I like habanero cheddar for a kick, but Gouda or fresh mozzarella would be great too). Add spinach on top of the cheese and then top with another slice of cheese.

Fold the chicken around the filling and secure with toothpicks or skewers. Make sure they are folded up nice and tight so that all of the cheese doesn't melt out! Next, dip chicken in the scrambled egg and then coat with breadcrumbs. Place on a greased baking sheet and give the top of the chicken a little sprits of cooking spray. 

Bake at 350 for about 30 minutes (time will vary depending on thickness of chicken)

Approximate Nutritional Info per Chicken Breast- 

Calories - 428

Fat – 23 (12 Sat)

Carbs - 10

Fiber - .5

Protein - 42

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Kin Shop

The executive chef at Kin Shop is Harold Dieterle who was made famous by winning Top Chef's Season One! He most recently opened Kin Shop in the West Village but he is also the chef/owner of Perilla which is just a few blocks away.

Chef Dieterle is known for intense flavors and now I know why! Kin shop serves a Thai-influenced menu of items that are meant to be shared and come to your table as they are ready.

We started with the Spicy Duck Laab Salad which may look like any standard lettuce wrap but once they are in your mouth you’ll realize that these are not your standard wrap at all…the spice is aggressive and I was thrilled! (I’m obsessed with spicy food and normally when something is marked spicy on the menu, I'm not impressed) This dish however caught me off guard, it was actually super spicy and soooo good! 

Spicy Duck Laab Salad -- toasted rice, ground chili & romaine hearts

The next thing we tried was the Bone Marrow which was served with some wonderful warm flatbread! I've been both freaked out and intrigued by bone marrow the last few months (here's my issue...my dog's favorite treat is a raw marrow bone but I've also seen them on multiple menus recently and have been told it's somewhat of a delicacy.) My curiously finally got to me and I ordered Truman's favorite snack for myself...yikes! The moral of the story is, I'm happy I gave it a shot because I'll try anything once and now I can knock this one off the bizarre food list! 

I'm sure in the world of bone marrow Harold did a fine job, the texture just isn't for me and I don't think I'll be ordering this again anytime soon!

 

Roasted Bone Marrow - crisp taro root, radish sprouts, roti & yellow bean sauce

Buttery Roti Flatbread

The last thing we ordered was the Northern Thai Style Curry Noodle. This also had nice clean and bold flavors. I expected this to be a noodle dish but it came out as more of a stew. The braised short ribs were served in a thick curry broth and a plate of additions came on the side. Fresh noodles, carrots, peanuts, bean sprouts and fresh herbs.

Northern Thai Style Curry Noodle - braised brisket, cucumber, peanuts, & fresh herbs

My friend and I had a great dinner here and I'm sure I'll be back! The menu is full of other things I'd like to try and the service was great...definitely my kind of place!

Lemon Chicken Couscous

You'll Need-

1 Large Chicken Breast (diced)
1 Cup Couscous (dry)
1 Cup Chicken Broth
1 Tbsp Butter
1 Lemon
1 Clove Garlic
1/2 Large Bag of Fresh Spinach


In a large saucepan add the chicken broth and butter and bring to a boil. Once boiling, add the couscous and stir. Cover and remove from heat. After 5 minutes remove lid and fluff couscous with a fork. While you are waiting on the couscous grab a large skillet and saute the diced chicken. Add the couscous into the skillet with the chicken and grate in one clove of garlic and add the juice and zest of one lemon. Top with the fresh spinach. Add about 1/2 cup of water and cover the skillet so that the spinach steams and starts to wilt. Once the spinach has started to wilt, remove lid and stir to incorporate into the couscous. Season with salt and pepper to taste. I also like to garnish with more fresh squeezed lemon juice on top!

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Food World's Mongolian BBQ

At first glance you’d think that Food World is just one of many large delis in midtown serving everything from soups, salads, and sandwiches to sushi, hot buffet items, and pizza…but there is something special about Food World…and it’s their Mongolian BBQ!

With so many fresh veggies, meats, pastas, and sauces you really could create a different and healthy meal everyday for a year...or longer! One of my favorite things is that you get to serve yourself…just walk in, grab a bowl and fill it up with exactly what you want.

(Before)

One thing that I dislike about most delis in midtown is the salad bars. They aren't help yourself and the attendant usually gives you a tiny ammount of each veggie, and if you want more than a few veggies the price goes up! I love that it's self service at the Mongolian BBQ bar!

Once you’ve created your masterpiece you simply hand your bowl to one of the chefs and they’ll cook it right in front of you! Another bonus is that they don’t use fat on the grill! It’s a huge circular flat top and they cook each bowl with just the sauce that you add to your bowl and steam.

(After)

Food World is located on East 46th between 5th and Madison...A delicious AND healthy lunch option for those who work in the area, like me!

Southwest Chicken Chili

One of my healthy and hearty favorites, I love making this chili on a cold snowy day! (recipe courtesy of my mom!!)

You'll Need -

1 Teaspoon of oil
4-5 Boneless/Skinless Chicken Breasts (shredded)
1 Medium Onion
3 Cups Chicken Broth
1 4oz Can of Chopped Green Chilis

1 Can Cannelloni Beans (undrained)
1 Tablespoon Chopped Garlic
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Cilantro
1/2 Teaspoon Crushed Red Pepper

Garnish with shredded cheese and scallions

Sauté the onion in oil, once the onion is translucent, add the chicken broth and remaining ingredients. Simmer for 15-20 minutes. Thicken by slowing adding in some flour if necessary!

Makes 6 Servings

Approximate Nutritional Information Per Serving

Calories - 243

Total Fat - 5 ( 0 Sat)

Carbs – 12

Fiber - 3

Protein - 36

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Swedish Meatballs

A LeRoux family favorite...if you've ever been to a party at our house, you've had these amazing meatballs! Everyone who has tried them, has loved them!!!!

You'll Need -

2 Lbs Lean Ground Beef or Turkey

1 Egg

1 Package of Onion Soup Mix

1/4 Cup of Parmesan Cheese

Sauce:

1 Can of Campbell's Cheddar Cheese Soup

2 Cans of Healthy Request Cream of Chicken Soup

In a mixing bowl, combine the beef, egg, cheese, and onion soup mix. Mix well and then form into small meatballs. With two pounds of meat I make 60. Place them on a baking sheet and bake for 15 minutes. Flip meatballs and bake for another 10 minutes.

 

In a separate oven safe bowl combine the soups. Once meatballs are nice and brown add them to the bowl and gently stir them into the soup, cover the bowl and bake on 375 for about 40 minutes.

Approximate Nutritional Information per Serving -

Calories - 379
Fat - 17 (Sat 7)
Carbs - 12
Fiber  - 1
Protein - 36

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Spinach Tortellini Soup

 

You'll Need -

1 Tsp Vegetable Oil

3 Stalks of Celery (chopped)

1 Medium Onion (chopped)

10 Baby Carrots (chopped)

2 Cloves of Garlic (one minced & one grated)

32 oz of Chicken Broth

16 oz of Water

1 14 oz Bag of Cheese Tortellini (Seviroli)

2 Bags of Baby Spinach

1/2 Cup of Parmesan Cheese
3 Bay Leaves
Crushed Red Pepper to taste

Salt and Pepper to taste

In a large soup pot, add the olive oil, celery, onion, carrot & minced garlic and sauté until veggies are al dente. Add the chicken broth, water, bay leaves, and grate in the second clove of garlic. Increase heat and to bring to a boil. Once the pot is boiling, add salt, pepper, crushed red pepper and tortellini. Simmer until tortellini cooks to al dente. Once the pasta is cooked add in the baby spinach and cheese and stir to combine.

Makes 8 servings

Approximate Nutrition Value Per Serving

Calories - 150

Fat  - 3.3 (1.8 Sat)

Carbs - 19

Fiber - 2

Protein - 11

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Mr. Chow - TriBeca

"To eat at a Mr Chow restaurant is to participate in a roving party, one that has migrated through four decades, three continents, & an awful lot of soup dumplings." -- NY Magazine

"Mr Chow is home to over-the-top everything, from the celebrity scene to the superior spin on Chinese cuisine." -- Zagat

The Tribeca location opened in 2006 by world famous restaurateur Michael Chow and the reviews and buzz about Mr. Chow have been fabulous!

I met some friends here after work one night and right off the bat I was ready to give this place five stars for service and decor! The dining room is stunning and the attention and service from the very beginning was great! When I arrived my friends were at the bar, as soon as we were ready to be seated we were offered their coat check the drinks we had ordered from the bar were taken and actually carried to our table for us!

Mr. Chow serves very upscale Chinese food, family style! The menu is large so I was happy that one of my friends had been there before and could make some recommendations!


We started with the Shanghai Little Dragon, Mr. Chow Noodles and Squab Lettuce Wraps...

Shanghai Little Dragon

Shanghai Little Dragon is simply steamed pork soup dumplings, they were served right out of the steaming baskets and came to the table super fresh and piping hot! They were reeeeally good!

Mr. Chow Noodles

These are classic handmade Beijing noodles. Mr. Chow introduced these to the west in 1968 as one of his signature dishes, so of course we wanted to try them! When they arrived at the table, the noodles were were a little too sticky and clumped together and were topped with what I would describe as an Asian Bolognese. I expected them to have a bit more flavor because they were a little bland, but after adding some of the spicy sauce that they had on the table, I enjoyed them!!

Squab Lettuce Wraps

Next, we had the Squab Lettuce Wraps. Squab is meat from a young pigeon and is very similar in taste to dark meat chicken. I love lettuce wraps and thought these were very good! Even with the meat being squab, they were very simple and light! I loved the plain iceberg lettuce as well…it was cold and crunchy and the perfect vehicle for the filling!  

Emperor's Crab

Because it's October and fresh crab is out of season our Emperor's Crab was made with sea bass instead. My friend had ordered this her first time at Mr. Chow and raved about it! When it got to the table the sight, slimy texture, and the raw egg kinda freaked me out! My friend and I are usually on the same wave length when it comes to food so I trusted her and dug right in!! At first, I was turned off by the texture but after a few bites I came around and really enjoyed this dish! One of my favorite things about eating out with other people is that you get to try so many things that you may have never ordered!

Sliced Pork With Chili

Our waiter recommended this dish and we were very happy with his selection. There was nothing really fancy about it, it was just wonderfully elevated Chinese food! The spices were bold, the pork was crispy on the outside and juicy on the inside and the mixed Asian veggies were fresh and delicious!

Sautéed Baby Bok Choy

Steamed Rice

The sides that we ordered... Bok Choy and Steamed Rice were both pretty standard!  Very good, but nothing really extraordinary about them either!

Overall this dinner was great... and I'm so happy that I've now experienced what the buzz is all about!!

Baked Onion

You'll Need -


Large Sweet Onion (Vidalias are my favorite)
2 Tsp of Light Butter
1 Beef Boullion Cube
1 Tsp of Minced Garlic


Preheat your oven to 400 degrees. Remove the ends and skin from your onion. Use a spoon to dig a hole into the center the onion...dig about halfway down.  Next, cut the onion into quarters from the top down, stopping within an inch of the bottom. Place the bouillon cube, butter and garlic into the hole. Wrap the onion tigltly in tin foil.

Bake for about 45 minutes to an hour...until your onion is nice and tender all the way through. Enjoy!!

Approximate Nutrition Information Per Onion

Calories - 93

Total Fat - 3.5 (1.4 Sat)

Carbs - 14

Fiber - 2.5

Protein - 1.6

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Grilled Pork Chops

You'll Need -


Pork Chops
McCormick Steak Seasoning
Minced Garlic
Worcestershire Sauce


Rub both sides of the pork chops with steak seasoning, garlic and worcestershire sauce and let marinate for at least 20 minutes.

Preheat grill (we used our Cuisinart Griddler) on high. When hot, arrange the seasoned pork chops on the lower grill plate. Close and grill for 5 to 6 minutes... grilling time will depend on your grill and thickness of the chops. Internal temperature of pork should be between 155°- 160°F when tested with a meat thermometer.

Serve with just about any veggie...asparagus, baked onions (see separate post), or corn on the cob are some of my favorites! Baked or mashed potatos are also a good match!

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The Penny Farthing

My friend lives around the corner from Penny's and 5 of us went there for a quick dinner on a Monday night! There was a small crowd at the bar and it seemed like a nice neighborhood gathering spot!

Steak & Potato Flatbread with onions, spinach, provolone & truffle oil...

I was not expecting the potatoes on this dish to be mashed! I thought they'd be sliced super thin and baked on top. Although I was surprised by the appearance, the flavors were spot on and the steak was delicious!

 Butternut Squash Risotto with pancetta, squash, sage & shrimp...

I'm a total sucker for risotto, and this one did not disappoint! The squash, pancetta, and sage created wonderful fall flavors!

Fish N' Chips - beer battered cod, malt vinegar & tartar sauce...

The batter was nice and crispy and fish was so light and flaky! I'd recommend trying this if you ever come to Penny's!

Steak Frites - 12oz. NY strip steak served with fries...

The steak came out cooked perfectly and the little shoe string fries were unexpectedly really really good!!

Meatloaf with roasted garlic mashed potatoes & veggie of the day...

I've never ordered Meatlaof while out to dinner...and I must admit, the last time I made it at home it was an epic fail! Penny's meatloaf was quite good and you could actually taste and see all of the fresh veggies that were baked in!

Gastropubs in Manhattan are a dime a dozen...I wouldn't venture to say that Penny's is one of the best...but it's worth trying if you're looking for upscale "pub grub" in the East Village.