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Akdeniz

18 Jun

There is no shortage of greek food in NYC, especially falafel.  But it’s rare to find an affordable, quick, delicious one in the Theatre District that you can actually eat in without a reservation.  With those pre-qualifications, Akdeniz (on 46th Street between 5th and 6th Aves) never disappoints.  I have gone there with quite a few people, and it is usually a crowd pleaser.  

Mike chose the Sultan’s Delight this time which is “a classic ottoman dish made with chunks of chicken or lamb over smoked eggplant puree.”  He said it was good, however, see that lovely piece of death on the side of the plate?  That kept me far away due to my pepper allergy.

I went pretty simple and diet friendly with the Mediterranean Sea Bass (de-boned since I’m a wimp) which was served with arugula and shredded carrots. For such a “plain” dish, this was really delicious! And I estimated only about 6 points! WOO!

Overall, Akdeniz is quite reliable, fresh, and relatively inexpensive for Times Square (less than $20 per entree and some dishes on the menu for less than $10).

Total Nom Points: 6.5 out of 10

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Quantum Leap

16 Jun

Esther suggested we meet one night for dinner at Quantum Leap in the East Village.  It’s a restaurant that specializes vegetarian and organic dishes.  Usually not my thing (I like my meat), but Esther said it was good, so I gave it a shot.  Turns out it’s actually pescatarian and they also have vegan items.

It was a long day and I had eaten well, so I treated myself to a beer.  I went with the organic Georg Schneider’s Wiesen Edel-Weisse.  It was so good I took a picture of it.

I actually cannot for the life of me remember what Esther ordered.  Esther: If you read this, let me know!  I remember she liked it very much though.  It MAY have been this: Vegetarian Curry Stew a melange of seasonal vegetables and tofu slowly simmered in our south east asia curry spices. served with basmati-lentil rice

The rice was especially delicious.

I had the Seafood Scampi with skewers of broiled shrimp scallop, flounder and salmon in roasted fresh garlic. served with fettuccini and sauteed garden vegetables in a pesto sauce.

I really liked the seafood and the pasta taste was great, but a little extra oily.

Point estimation?  11 for dinner.

  • Beer ~ 3 points
  • 2 skewers ~ 5 points
  • 1 cup pasta ~ 3 points (I didn’t eat all on the plate)

I think this place was pretty good, and I certainly didn’t miss the “meat.”  I wasn’t overwhelmed, however, and don’t think I’d be chomping at the bit to go back.

Total Nom Points: 5.5 out of 10

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Hungry Girl’s S’Mores Stuffed Bananas

14 Jun

I bought Hungry Girl’s 1-2-3 cookbook and was tempted by many recipes, but none so much as the “easy oven-baked s’mores-stuffed bananas.” 

Easy? Love it!

Baked? Yes!

S’Mores? YES YES!

Stuffed Bananas? Definitely!

So you split the banana horizontally and then stuff it FULL with crumbled graham crackers and chocolate.

The you top it with marshmallows and wrap it all up in tinfoil.

Then you unwrap a delicious gift.

Just the banana + stuffing is only THREE points!  The dollop of fat free whip added 1 point.  What a great treat!

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RECIPE
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Hungry Girl’s Easy Oven-Baked S’Mores-Stuffed Bananas

Ingredients:

  • 2 Tbl mini semi-sweet chocolate chips
  • 1 sheet (4 crackers) low-fat honey graham crackers, crushed
  • 4 small bananas, unpeeled, ripe yet slightly firm
  • 1/4 cup mini marshmallows
  • Optional: Fat free reddi-wip

Directions:

  1. Preheat oven to 400 degrees F
  2. Mix chocolate chips with graham cracker crumbs in small bowl. Set aside.
  3. Lay bananas on a flat surface and cut a 3/4-inch-deep slit lengthwise in each from top to bottom.  Cut two small slits width-wise at the top and bottom of each banana, to make opening the fruit easier
  4. One at a time, use a fork to pry open bananas slightly and fill each with 1/4 of the chocolate-crumb mixture.  Evenly distribute marshmallows among the bananas, pressing them into the openings
  5. Thoroughly wrap each banana in foil that has been lightly sprayed with nonstick cooking spray, ensuring there are no openings for filling to escape.  Place bananas on a baking sheet.
  6. Bake in the oven for 10 to 12 minutes, until bananas feel very soft when gently squeezed with an oven mitt
  7. Serve immediately with spoons for scooping the gooey mixture out of the peels or, if you prefer, transfer the mixture from each banana peel into a bowl.  Top with Reddi-wip, if you like, and enjoy!

Makes 4 servings

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