Refreshing Avocado Salsa

After eating avocados Sunday night, I had a taste for them. Yes, I'm weird like that. I wanted something refreshing, instead of something wrapped. Avocados don't have much flavor, if anything they remind me of water. Nothing much, yet they do have a great amount of goodness and their soft texture makes it easy to mix in with other ingredients.

I wish I could say I thought of this recipe, but alas, I did a search on my favorite recipe site and decided to make a Salsa. Something that is quick and easy to eat, yet I won't have to do too much to make it (lazy cook, remember). Although the ingredient list is long, I didn't mind. I had many of them already. I will say that I could have added some Jalapeños and a bit more seasoning to it, but it came out tasty and catered to my vegetarian side.

The recipe is a vinaigrette, consisting of garlic, cilantro, lime, olive oil, and cider vinegar, that you marinate the vegetables in up to 8 hrs or overnight then before serving add your avocados. Dice red bell peppers, red onion, firm tomato, add a small can of black olives. I added 3/4 of a can of black beans and fresh corn that I cut off a cob. I didn't marinate it long enough before I took the picture, but I was hungry and it was the only thing quick and actually filled me up. The red onions were a bit strong although I only used 1/4 of the bulb. I will make this again, but add a bit more of oil to the vinaigrette.

I know my little brother will love this, so I'll probably share this with my siblings as they are still vegetarians and need more good healthy recipes to add to their daily menu/life. It was suggested to use this salsa in a soft corn tortilla with grilled chicken or fish. I'm inclined to believe this will taste even better. Can't wait to try it next time.

Mmmm, what else can I make with Avocados now?

Japanese Curry - Tomohide Style!

Dinner at Tomo's was Japanese Curry. I've made JC before, it's a different taste than West Indian Curry, but to me it still is good. The ingredient list is similar to Indian Curries, the spices are much more subtle. It has more of a licorice taste than the strong taste of the Masala curries which can range from sweet to spicy. Japanese-style curries also use bouillon like cubes that need water or broth. While Indian curries are usually made using a mix of seasoning that are ground together.

Tomo added avocado on top, which was a first for me, but since avocados don't have a strong flavor it was a nice accompaniment. Although now I want an Avocado salad. Also he sautéed his vegetables prior to putting them in the pot, which most just dump all the ingredients in the water. He made a vegetarian curry, with mushrooms as the "meat", I didn't miss the meat (I'm slightly vegetarian already).

Really, you can't mess up Japanese curry unless you just aren't savvy in the kitchen. The directions are on the bouillon cube box and suggestions for ingredients also are there.

Arigato, Tomo! Oishii-desu... ;D

Black Beans and Rice w/ Chicken

Mmmmm, what's healthy and you only need rice to accompany it! ;D Black beans and Chicken...well, my black beans and chicken...;D

My boys love this dish. Yes, it's another quick one pot meal. I have a ton of them. It also cooks in less than 45 mintues and you can make everything in one pot (not the rice though) without messing up a load of dishes. My daughter thanks me.

The ingredient list is also small and not at all costly. This dish cost me only $6-7 dollars or if you don't have the seasonings, about $10-12. Either way, it's a staple, a healthy one at that in my home.

I usually use chicken breasts, lean and healthy, but occasionally I'll use boneless/skinless chicken thighs (trim all the fat also). Season with Goya Adobo and pan fry until done. Next, one can of black beans, 1/2 cup of chicken broth, and about 2-3 tbls spoons of Goya Sofrito. Sofrito is a tomato base seasoning full of wholesome goodness, it has onions, bell pepper, and tomato with other seasonings until it becomes a loose paste. I haven't ventured into other realms yet on ways to utilize it, but I'm sure there is a lot of ways I can.

Bring the beans to a light simmer, then add the chicken. Cover and simmer for about five minutes and serve over cooked rice. Wallah! There are always requests for seconds!

You can't go wrong with this. Really, you can't!

Seaweed and Tofo Salad/ Onigiri

One of my best language partners, turned into party partner, Miwa, was from Japan. She and I would hit a few spots every other weekend and talk. I'm sure she's not partying too much where she's at now. Actually, she told me that it would not be happening. She threw a cute, going away party with all of her international friends that she'd met. It was an Okonomiyaki party...hehehe. That may seem silly to Japanese people, but for us, it was the opportunity to have the popular Japanese style pizza. I've had it before, but it was nothing like Miwa's. She had come prepared and along with the pizza's being made we enjoyed a Sesame Seaweed Salad, with Tofu.

My first taste of seaweed and the dressing she made was heaven. We all bent around a huge bowl of it and went in on that as if it was the only thing she prepared. Eventually the Okonomiyaki came out and it wasn't coming out fast enough, altho we all shared a slice of the good stuff. After all the pizza's were done. I'm not even sure Miwa got a slice. ;D She made a traditional Rolled Omelet. That was delish too. I've since made it myself since it's so easy.

So, I've been craving for the Sesame Seaweed and Tofu salad she'd made. Simple ingredients involved, but I was hesitant to destroy it. I just dug in and made a quick recipe going by taste. Sesame oil, Rice vinegar, and Soy. I think that's what she said also, although I'm not sure of the exact measurements, after mixing and allowing the seaweed and tofu to marinate in the dressing, as well as chill, it tasted very nice, altho not as good as Miwa's. Obviously I need to work on my dressing.

Also, I'm trying to perfect my rice making. Yes, some days it's great. I pat myself on the back dealing with this sticky rice. Not to make sushi rolls, but just because I love rice, especially the short grain rice. I have no problem making my Jasmine and Basmati Rice, which I also love. The short grain sticky rice baffles me sometimes.

Tonight I wanted to make rice, so I decided to make Onigiri to utilize it. Besides, I had nothing else on hand to really make a rice bowl and I didn't feel like making Curry. I barely prevented it from burning. It was slightly brown tho, so I'm sure it's flavor is now a nutty taste. O.o I made my Onigiri, using bonito flakes since I don't have plums. They came out just fine, I think.

I've also made another batch of Bulgogi. ;D Mmmmm, hopefully it comes out as good as the first time. I'm sure it will.

Spice Market and The Standard

Last week, I was escorted to two places in celebration for my birthday. The Standard Hotel, which is located in the Meat-packing district of New York. It has several restaurants/lounges attached to it, but the newly renovated rooftop area and club are the newest additions. This is the look of a nice upscale hotel, where hob knobbing is actually supported. One thing I will say is that this hotel wants to appear upscale with its visual aids in the elevator, while the car is dark, there is a screen displaying a Willy Wonka type rotating pictorial. It's attention grabbing. Upon entering the area where we have a reservation, the hostess and waitresses were dressed in curiously styled beige dresses and the men wore what reminded me of a bell-hops uniform. They were courteous and besides the big, gruff looking security guy, service was nice. The lounge area that we entered had a very good view of the Manhattan skyline (picture above). They had a piano and trumpet player and the bar was centered in the room surrounded by bottles of wine and almost every kind of liquor you'd want. We sat down with a great view and prepared to order our drinks after being handed two lists. The Wine bottle list and the Cocktail and wine by the glass list. The prices were pretty average for Manhattan, with a few dollars more than what you would pay for had we gone Uptown or Midtown. The wine choices for the glass were not many, although for the bottle was extensive it was very pricey. The red wine I ordered was not worth the $15. I've had better, but the view and company didn't make it a big deal. We only came here for drinks and the great view, so when done we went off to our next destination.

The Standard has only two things really going for it. It's awesome view and the ladies room. Otherwise, the feel was more of a look of upscale and classy. My friend asked me if he was to bring a date here would she like it. I told him, yes. She would be impressed by it. I felt it was nice, but it lacked a certain air and quality that would come naturally to a hotel that was upscale and classy. For those who look at just the top layer, they would be very impressed and feel as if they are keeping up with the celebrities, but for those that enjoy the high-life and tastefulness of places like these, would be disappointed. Overall, I give The Standard Lounge area a 3 out of 5 stars..


SPICE MARKET

After The Standard we walked about a block or so to a restaurant called Spice Market. This was a casual dining restaurant with upstairs and downstairs seating as well as an option to dine outside. When you walk in the colors of stained wood and deep coral reddish colored drapes. The staff were welcoming and the waiters/waitresses were attentive. I told my friend that it had the feel of a Buddhist temple. The dress of the waiters/waitresses were of a deep coral orange dresses or comfortable cotton Mediterranean styled shirts with drawstring pants. The simplicity and relaxed representation was welcoming. The wooden beams and architectural design on the inside was nothing you would expect while walking by from outside.

The restaurant is Asian inspired. Thai, Chinese, Indian, Japanese, etc. The dishes are fresh! This is one thing I do love in a restaurant. The fish was great quality and thick serving size. The dishes are served family style, so you are encouraged to share your meal and given enough of the serving to do so. We had their take on a Japanese sashimi style dish, Tuna and avocado. They used Salmon tartar on top of fresh chopped avocados and served it on a ginger dressing that was heavenly. It was amazing! For my appetizer I ordered a lobster roll with a tangy sweet yet spicy dressing wrapped in rice paper. It wasn't as divine as the salmon tartar, but it was refreshing. Ray ordered a chicken dish and I ordered a Red Snapper with coconut jasmine rice wrapped in banana leaf on the side. It was sweet, but went very well with the garlic and cilantro that garnished the fish. Very light, yet satisfying meal. For drinks they didn't have the regular fare of most restaurant. They had homemade house soda's. I had Jasmine and lime soda, which was very tasty. Ray had a Sangria that had fresh fruits, including pineapple, oranges, and blackberries. It was very good so we ordered a pitcher. The pitcher was on the pricey side but it gave us about three drinks a piece.

Overall, I would definitely visit Spice Market again just to eat the Salmon and avocado tartar with a glass of their Sangria, also to look at the diversity of a staff. My only dislike of the place was the lighting. It was too dark for me, especially with the dark color of the wood, which adds to the darkening atmosphere. Although the paper lanterns casted a nice glow, I still would like to see what I'm eating. 4 out of 5 stars.

Compared to The Standard, which represents "high-class", Spice Market was the better pick of the evening, even if the view at The Standard was breathtaking.

Dokebi, The Standard, and Spice Market

I've been to a few restaurants over the past year and a half here in NYC. I've had several opportunities to eat at very upscale restaurants with meals ending in the spending of hundreds of dollars and a few relaxed, nicely priced for the middle class, eatery spots. Over my birthday weekend, and a few days after, I ate and drank at three new spots that I was impressed with and plan on going back to enjoy.

I'm a foodie! I like good food...food that is fresh, nicely seasoned, and entertains my palate as well as satisfying my stomach. I enjoy TASTING food. It is one of those lost arts you might say. Does anyone ENJOY eating anymore?

On the fourth, my very nice Tomohide took me to a Korean BBQ place in Williamsburg, Brooklyn called Dokebi. We've eaten at another restaurant that is not far from Dokebi, I'll post that in a later review. Now if you've been to Korean Way, on 32st in Manhattan, there are a ton of Korean BBQ's and so-called "fusion" restaurants. They do Korean-style food a disservice, I think, by not taking pride in the food they put out. They stay packed though, as they are open 24hrs and hungry drunk tourist, college students, and Manhattanites, love a good bowl of spicy noodles to help with the hunger pangs and hangover. I've eaten at two of these places and each time have been disappointed. So I was surprised to taste fresh traditional side dishes, although not as spicy for American's delicate palates. Nonetheless it was freshly made in house and more than enough for both of us to enjoy while we waited for our dishes we had ordered. The pickeled spicy daikon radish, bean sprouts, fish cake?, Kimchee, and zucchini all were tasty as we waited for our food.

Now, of course it's the Fourth, so not many people are in when we walk through the door. We are greeted by the host/waiter and allowed to pick a comfortable spot. The restaurant is similar to most Korean BBQ's, with a stove in the center of the table, and since they also do Shabu Shabu style meals it has a double purpose. Tomohide and I decided to order individual meals as he craved BiBimbap.

The music was nice also I noticed, no elevator music, but hip, up-to-date music that made the experience for me enjoyable. I did comment on this also. The wood benches and table were pleasant to sit on and the beautiful art pieces on the far wall kept my attention. I'm very observant and I tend to look at everything! The waiter took our order, I had the Pork Stir-Fry which came with rice, Tomohide had the BiBimBap in a hot stoneware, he also ordered a Tuna and avocado sashimi salad. It was garnished with watercrest and had a very nice refreshing ginger dressing on it. The fish was fresh and tasty. My stir-fry was filled with lots of vegetables still crunchy allowing the flavors to mingle, yet keep the wholesome goodness of fresh vegetables. I knew I was eating a very healthy meal. It wasn't too salty or rich. Tomohide's Bibimbap was delicious, for a moment I wanted to reorder, but it was far too late. Filled with lots of wholesome goodness, as well as topped with an undercooked egg (that was cooked even more in the hot stone bowl). The hot pepper paste/sauce was on the sweet side, but not as spicy that is normally expected, it still complimented the Bibimbap very well. The proportions were typical American portions and very fulfilling. We didn't need dessert or after dinner coffee. It was enough. We both left satisfied with the food, surroundings, and company.

The service was excellent. Plates were cleared when asked if needed, water glasses were kept filled, and the hostess was polite to ask how we were enjoying our meal. Service may have been better because of the lack of customers, but you never know on a busy day.

Although it wasn't mind blowing, it was comfortable and the food was good. This is a nice place to take the family for a good family style dining experience or a night out to eat before going to one of the lounges or bars nearby. Dokebi is also equipped with a full service bar, maybe next time I'll check it out...I'll also get my own BiBimBap! ;D 3.5 out of 5 Stars.


The Standard and Spice Market will be reviewed on another post....

Chicken Pot Pie....

So, I made chicken pot pie last night, unfortunately I was going out so I didn't get a chance to take a picture. Alas, my little greedy monsters didn't leave any potpie to even take a day after picture. This is always the case though. It's an easy dish though. I first made this after Thanksgiving to use leftover turkey meat, which made it taste delicious as the turkey had been seasoned the day before. I got this recipe from Emeril Lagasse's Live show and was very impressed with it.

It starts with a roux of celery and onion sautéed in butter, then added flour, cooking until a light brown. Season with salt and pepper as you add your ingredients is key. Chicken stock and heavy cream is then added and cooked until thickened. This is where you also dump the rest of the filling...shredded/cubed turkey, chicken, or beef pieces (if making beef potpie, use beef stock). Cooked peas and carrots, as well as boiled cubes of potatoes (I leave this out as the crust seems to be enough to me). Place in pie crusted deep dish bowl/stoneware, I normally use pre-made pie crust the ones that have no added sugar are great for savory or sweet pies. Bake for about 30 min, which is until crust is browned. Let sit for about ten minutes and then serve.

I'll make this again, as my monsters really, really love this and look forward to eating it. It also makes me feel good that they are getting a full course meal in one. Meat, starch, veggies, and dairy! ;D

Acorn Squash Soup

It's been very hot lately. That's an understatement, the East coast has gone through a heatwave of massive proportions this past week. I want soup, cold soup actually. Will this taste good as a soup? I'm not sure, but it tastes awesome as a warm one. This is my first foray into a creamed soup using Acorn Squash. I'm not a big Squash person, as i don't eat it often. Yellow and green squash were about as close to it as I got.

I bought an Acorn squash a couple of shopping trips ago as I like Acorn squash. It's naturally sweet and most people will just put brown sugar and butter on it. I had this in a Shabu Shabu style Thai Restaurant with other good veggies. It was so delicious as it soaked up the savory Thai soup mixed with it's sweetness. I had to make something with it on my own!

It was hot today, but my Acorn Squash had been sitting waiting to be cut and utilized for some culinary enjoyment. Searching through a few of my fav recipe sites, I found a simple savory recipe that I wondered if it would taste refreshing cold. I also had the opportunity to use the many kitchen gadgets...my hand blender...the one you use in a pot to make chunky things creamy...hehehe. I was very happy to use it!

The ingredient list isn't that long and this should only take about twenty minutes to put together before you can serve it. I roasted my squash in the oven for about an hour. Scooped out all the soft insides (this also makes it very easy to peel the skin off and retain much of the "meat" as the peel is very thin). In a sauce pan, celery, onions, and butter are sauteed until translucent, then flour is added. Chicken broth (I utilized a Bouillon cube and water) and milk (or cream), bring to a boil until thickened. Seasonings to add for flavor, curry, dill, salt/pepper, cayenne. I just added curry and salt/pepper. Add the squash and simmer for a few moments before blending into a creamy soup. The only thing I didn't like too much was the lack of sweetness of the squash. It wasn't "ripe" yet I guess. The sweetness would have enhanced the already great flavor this soup has.

I would have garnished this like a pro. A dollop of sour cream swirled in a neat design with parsley in the center, but I didn't have any of those hanging around in my fridge. ;D


ITADAKIMASU!!!!

Chicken Quesadillas -- Mild.....

Rachel Ray doesn't have anything on me when it comes to quick meals in minutes. Especially when it's past dinnertime and I'm in a crunch to get the household fed and in bed in less than an hour.

Chicken Quesadilla's are the quickest and easiest, besides kids loooooove this. Cheese, bread, and chicken lightly seasoned! You can never go wrong with this, believe me. It's a winner with everyone.

This is the mild version of my CQ's, because of my picky eaters. The normal version contains a can of Rotelle (Lime, Tomato, Jalapeños, and Cilantro) or a freshly made salsa. Chicken breasts are seasoned with Goya Adobo and pepper then sauteed in oil, chopped/pulled. Flour tortilla's (I use the burrito size ones) and Shredded Four cheese Mexican cheeses. A lightly oiled pan (or I usually baste my tortilla's with the leftover juices/oils from the sauteed chicken. Spread Chicken and cheese, fold, and cook on low until cheese is melted and/or tortillas are browned. This should only take about a couple of minutes.

Serve with a side of Sour cream and/or Guacamole. This is a very fulfilling meal. Lunch or Dinner. One serving will fill my youngest up and two tortilla's will do it for the oldest.

You can use seasoned beef, turkey, or tofu instead of chicken. The flavor of the Rotelle will absorb into the meat for added flavor and spice.

Grocery Shopping...

So I stopped at HMart today. The neighborhood Korean Supermarket. They have a great selection of fresh vegetables and fruits as well as cut meat and fish. I usually only spend about $70 bucks in there, which is damn good, given I'm feeding two almost adult teens and one growing boy whose always hungry! ;D So, my menu is half planned as I shopped and thought of dishes to make with them all.

Next posts coming up:

Seaweed and Tofu Salad (Yummy!)

Chicken Pot Pie

Beef Curry (Japanese style, maybe, not quite sure yet)

Onigiri (Rice balls)

This is in no particular order, but just what I hope to post in the coming week or so if I feel up to it.

Have a great 4th of July!

Don't worry, I'm still cooking!

It isn't "exotic" tho...;D

The past couple of nights have been my off nights of kitchen duty. Chicken and Rice, a poor man's staple that my Grandmother used to make when I was young, Fried (unbreaded) Pork with regular side dishes, and tonight will be Spaghetti. Yeup, I'm not trying to work too much this weekend.

Making a Menu...

This is what I need to start doing. Usually, I look in my freezer or refrigerator the evening before or that morning/afternoon and try to decide what I will cook for dinner. It winds up being a "should I do this...or should I do that..." battle. Then I breakdown and just take orders. Like a waitress in a restaurant, my children each want something different before they have to decide to either starve or agree on what "I" should cook to fill their little tummies.

Since I took orders yesterday, my next post will be a Chicken Pot Pie Recipe that I just adore. It is THE favorite homemade meal in this household. So, until then, it is regular American fare and nothing too difficult. Although, all of the previous posts haven't been that difficult to begin with. Did I mention I was a lazy cook?