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#grocerystoreobsessionjuly11

photo 3Take a good look at this picture.

**SCROLLING DOWN = SPOILER ALERT** 🙂

Take a good look at this picture. What do you see?

At first glance, it looks like breaded chicken cutlets, with broccoli and pasta.

As I have written in previous posts, sometimes I like to get my protein in other ways than meat.

Yes, there is pasta (Kroger Private Selection Gigli pasta), an easy butter sauce I made using Country Crock with calcium,  and broccoli (Green Giant Seasoned Steamers – Tuscan Broccoli), and shaved Parmesan cheese (which is from Kraft already pre-shaved).

This meal was made in about a 1/2 hour, using a combination of microwave and stove action.

But what looks like chicken cutlets, is not in fact, chicken.

It’s my latest grocery store obsession:

photo 1Meatless chick’n scallopini cutlets, lightly seasoned, by gardein.

I found this a few weeks back in the meatless frozen section in Kroger, and was very intrigued, especially at the fact that it says the protein is garden grown.

I also love the listing of the essentials: calories, protein, cholesterol, etc. on the FRONT.

Wondering what’s inside this masterpiece of “chicken” you see in the above pictures? Here’s the ingredient list from its website:

gardein chick’n: water, soy protein isolate*, vital wheat gluten*, expeller pressed/canola oil, organic ancient grain flour (kamut®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea salt, potato starch, organic cane sugar, onion powder, vinegar, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika and turmeric. rub: dehydrated vegetable (red bell pepper, garlic, onion), spices, organic cane sugar, salt. *non-genetically engineered soy and wheat.

You’re getting your soy in there yes, so a.k.a. some tofu-like qualities. But tofu, you do NOT taste in this, in fact this was one of the first meatless items besides meatless chicken tenders/nuggets where it actually had a similar texture to chicken (now not 100 % obviously, but similar). I’m impressed to see there’s quinoa in this as well, along with pea protein, carrot and beetroot fiber. I don’t know about you, but this product alone has opened up a whole new world of possibilities for QUICK meal ideas (and you know I love eating out of CONVENIENCE!).

And here’s how you cook it:

-Put some of your favorite cooking oil (I’ve used olive oil or vegetable oil) in a frying pan.

-Heat stove to medium high heat

-Cook by itself or in the picture up top, I cooked mine dredged in flour, and some herbs/spices (lemon pepper, paprika, garlic powder, etc)

-Saute on each side for about 2-3 minutes

photo 2

And voila!

The picture you see at the top of this post.

Now this may not be for everyone, I understand. I’m no vegetarian, but I do consider myself a vegivore from time to time.

But this find is exciting. And as you peruse Gardein’s website, you’ll find not only meatless chicken, but beef, fish filets and even holiday meals!

Bam. Easy, quick meal ideas.

**SIDENOTE: Another meatless #grocerystoreobsession I have right now, not pictured (because I ate them all!) are Kroger Simple Truth Meatless Chicken Tenders. Heat them up in the oven for 20 minutes and boom. Chicken minus the chicken. Delicious.

DAYTON: #grocerystoreobsessionsMay21

I love grocery stores.

I’m fascinated by them.

Ever since I was younger, I’ve always loved to browse the aisles for unique items.

I’ve done this with friends, I’ve done this flying solo (i.e. the 24 hour Wegman’s in Syracuse, and here, the 24 hour Kroger‘s).

As I’ve said before on this blog, for the most part I like to eat cheap, and eat out of convenience.

Sometimes that can get tough when you feel the need to jump on the healthy train.

But I’m on my latest healthy kick, and I’ll tell you, I have found some guilt-free items at the grocery store I am full on OBSESSING over! And if you tried them, I think you would too.

Without further ado, here they are:

1) SKINNYPOP – Ultra Lite White Cheddar flavor

photo 2(1)

POPCORN. It’s the movie time staple we all know. But when doused in a ton of movie theater butter (I’m guilty of this, trust me), calories can add up. But this popcorn is a guilt-free gold mine. If you love cheese, this is the popcorn for you. It’s just enough of a cheesy taste to fulfill a craving, but it doesn’t overdo it (and you won’t get orange or white powder on your hands!). According to its website, the ultra lite white cheddar has a serving size of 3.5 cups, which is generous! And at only 160 calories, 9 grams of fat and 95 mg of sodium per serving size , guilt-free is definitely the word. And as it says there’s “no artificial anything,” as well as zero trans fat and a good source of fiber, I say DIG IN and bring this to your movies (or try it as a snack anytime).

2) Green Giant Seasoned Steamers: Brussels Sprouts with Sea Salt and Cracked Pepper

photo 3

These are something that if you offered it to me as a kid, I would’ve said no. Brussels sprouts! The ultimate healthy green vegetable that you either like, or pass on. I grew into liking these green morsels in recent years, and came across these frozen ones at Kroger recently. Very easy to make, just microwave and when you open the bag they’re hot, steamy, and perfectly seasoned with the salt and pepper. The serving size is 3/4 cup at 3 grams of fat. The only thing to watch would be the sodium (at 250 mg).  But according to whfoods.com, brussels sprouts have special cholesterol-lowering benefits, and is also a great cancer protector!

3) KIND Bars

photo 1Have you ever had a protein bar? I’ve tried different kinds, from PowerBars to CLIF, and while not all of these are “protein” bars, they’re amazing for breakfast or as a dessert to resist eating sweets (and I’m a chocoholic, I love sweets!). In fact, it says on the bars’ packaging that “A recent study conducted by the Yale-Griffin Prevention Research Center found that two KIND bars a day can curb appetite and even help prevent weight gain.” The company is all about using ingredients you can actually pronounce, i.e. nuts. But many have nuts in them, so if you don’t like nuts or are allergic, be cautious at the store. There are so many sweet/savory combinations to choose from, but two of my favorites right now are Dark Chocolate Cherry Cashew + Antioxidants and Dark Chocolate Chili Almond. 

4) Brad’s Raw Crunchy Kale Chips, Vampire Killer flavor:

photo 4Friends, these kale chips are mind-blowing.

Mind-blowing.

So much so that as soon as I finished the first pack I bought a few days ago, I went out and bought another one tonight at Kroger. Right now they’re situated near the vegetable section.

Now you’re probably thinking, Vampire Killer?!What’s up with that!

I’m a huge garlic lover, and that’s exactly what Brad set out to do in this chip, bring out the garlic and cheese with a good crunch.

Here’s what makes up Vampire Killer chips, according to its website:

“Coated with red bell pepper, cashews, sunflower seeds, lemon juice, scallions, chickpea miso, garlic, and Himalayan sea salt, these kale chips may kill vampires, but they liven up your taste buds!”

Its website also points out that all flavors of Brad’s Raw Crunchy Kale is dehydrated, to preserve the nutrients that “enhance digestion and dramatically increase energy levels.”

Woohoo!If you’re looking for something fun to munch and crunch on guilt-free, this is IT. And to give you an idea of the fat content, serving size is 1 ounce, 7 grams of fat and 116 mg of sodium.And Brad’s story on the website is inspiring in itself, please check it out. Brad, if you read this, I give you MAJOR kudos to an awesome chip. —What are your current #grocerystoreobsessions?Comment below or tweet at me, @kathleenhessman!

MEATLESS MONDAY: Corn, corn, corn!

Corn, corn, corn. Photo credit: http://www.etftrends.com

Happy Monday!

I’m kicking off the week with an ode to corn.

Earlier Sunday afternoon I took a drive through the countryside here in Ohio. Music blasting, I’m driving through this almost tunnel like road lined with beautiful trees. The road winds around, and all of a sudden I’m driving through open space. Gorgeous open fields. Of corn.

So much green around me, I took it all in.

Which tonight got me thinking about the corn itself. Those golden yellow kernels, the butter, the little corn on the cob holders, and the little dishes you put the corn in. I flash back to my days in Connecticut, going to Stew Leonard’s with my family and picking out corn on the cob with them to have at dinner. We’d come home, and I’d always help out with shucking the cobs of their exterior green coats, and boiling all the cobs in a big pot of water, then eating it with just some butter on it, no salt or pepper or anything. The perfect summer food. Love. It.

I flash back to one point in time when my aunt (a wonderful chef), did something a little different with the corn one year at our house.  She made this chili lime butter and dipped the cooked corn on the cob in it,  rolled it in Parmesan cheese, then put it on a wooden skewer.

It was incredible. I’d never had anything like it. Since then, my dad and I still do the Parmesan cheese thing with the corn (but instead of chili lime butter, we melts butter with chives).

I love popcorn, I love corn on the cob, but I remember that chili lime butter Parmesan dipped corn being so cool. It was fun. To have corn in that different, more dressed up way.

But when it stands on its own, how does it benefit our health?

Here’s what whfoods.com has to say (I picked out a few noteworthy items):

  • It’s a good source of vitamin C.

  • Its good sources of fiber and protein help stabilize the passing of food through our digestive tracts; that helps make it easier to avoid sudden spikes/drops in our blood sugar.

Bottom line: corn IS good for our health.  But you don’t have to just eat it plain, up to you. It certainly has enough power to stand on its own, but there are so many different options with corn you can try!

Below are some fun recipes I came across for cooking with corn this summer! Happy eating.

http://www.seriouseats.com/2013/07/how-to-make-mexican-street-corn-elotes.html?ref=pop_serious_eats

http://www.marthastewart.com/356647/corn-salad

http://www.realsimple.com/food-recipes/browse-all-recipes/coconut-shrimp-corn-chowder-10000001167280/index.html

http://www.foodnetwork.com/recipes/paula-deen/corn-fritters-recipe/index.html

How do you like your corn? On the cob, off the cob, popcorn, fritters, soup, dessert? Join the conversation below!

Midnight Snack: ABO Balls

Ever since I recently wrote about the PBNO Balls I made, I haven’t stopped eating nut butters since.

(Nut butters meaning peanut and almond butter.)

After I wrote that post, I made my way to Trader Joe’s one night after work. My mission was clear: find some amazing almond butter to bring home.

I found myself in the nut butter part of one of its aisles staring at all of the different kinds of nut butters. I was fascinated. There were all kinds of varieties of not only nuts, but creamy or chunky choices too. I was then approached by a very friendly employee who guided me in my search. We spoke for several minutes about which almond butter I should choose: creamy, chunky, sea salt, no sea salt.

After showing me the several types the store had, I ended up choosing the creamy one with sea salt in it (see picture).

If you asked me if I prefer creamy or chunky nut butter, honestly I have no preference. I love both just the same.

I’ll admit, I was curious about the salt content in the butters while standing there speaking to the employee. However, the man assured me that there wasn’t a ton of salt in the salted almond butter if you’re watching your salt (if you’re curious now too, it has 60 mg of salt in a 2 tbsp serving, not bad!), and the non-salted one doesn’t have that same flavor the salty one has.

The night I bought it, I opened the jar and mixed it for awhile with a spoon (as the oil of the natural butter can separate). I haven’t had almond butter in a long time, and to take that first taste was magical. A very grainy texture, with a hint of that sweet-salt taste, but not overly sweet.

Rich.

Thick.

Delicious.

So now, I’ve been alternating these past few weeks, between having a spoonful of almond butter on occasion, or having a spoonful of peanut butter with an oreo placed in the middle of the spoon on another occasion.

Which brings me to tonight’s midnight craving. My love of chocolate was calling my name, and I immediately started thinking about the almond butter and how I could combine the two to make ABO Balls.

My next thought: “Hey, I can put these in the freezer to harden them up a bit!”

And here’s what resulted:

ABO Balls.

ABO Balls (a sister to PBNO Balls):

-1 heaping tablespoon of almond butter of your choice (I chose Trader Joe’s creamy almond butter with sea salt)

-2 chocolate sandwich cookies (I chose some Oreo Double Stuf’s. Oh, yes.)

-chocolate syrup (for decor)

Method:

1. Crush the chocolate sandwich cookies onto a plate.

2. Spoon the almond butter on top of the cookies.

3. Roll almond butter and oreo’s together to make two ABO Balls.

4. Place ABO Balls in freezer (covered in plastic wrap) for 20-30 minutes (you can even let them sit for longer if you want them a little crunchier).

5. Take ABO Balls out of freezer and spritz a little chocolate sauce on top for decor.

6. Enjoy!

These balls, like the PBNO Balls, had a great texture and a great balance of sweet and savory. Because this nut butter in particular was grainy and thicker than a regular store-bought nut-butter, it thickened up quickly and very well in the freezer. It had a good consistency to pick up in your hands and not get too messy.

You’ll still want that mug-o-milk to wash it all down!

A fun, quick, easy snack to make in the middle of the night, or any time of day.

Enjoy!

Live Tweet Food Reviews!

The waffle with the gingerbread spread - Wafels & Dinges NYC

Within the past week or so I’ve been trying out something new in addition to blogging. A new experiment per se, regarding my food reviews. I’ve been live tweeting reviews from restaurants and food trucks in my travels!

So far I’ve reviewed three places in NYC: the Morris Truck that serves delicious grilled cheeses and an amazing homemade hot chocolate with cinnamon fluff (that I’m obsessed with!), Korilla BBQ where I tried one of its burritos that reminded me of a mix between a fancy moo shu and a Vietnamese spring roll, Wafels and Dinges where I had one of its Belgian waffles covered in a gingerbread spread that reminded me of peanut butter minus the nuts, and tonight I reviewed the Bagels ‘N A Whole Lot More store in Stony Brook on route 347 which had an amazing crowd, a wonderful sandwich deal and great service.

 

The burrito I had at Korilla BBQ, NYC

I am having a blast writing these, as they’re even faster ways to let you know what I’m eating!

For all of my latest quick updates and foodie-tweets, please check out my Twitter, either at the link above in my blog at the top right hand corner, or click here.

I look forward to having you join the food conversation via another wonderful social network.

CONNECTICUT: Holiday treats (and veggie eats!) at Shake Shack Westport

The holidays may be over (for now!), but that doesn’t mean we can’t discuss what we ate!

Last week I was in CT visiting some friends with my brother.

We headed back to Shake Shack in Westport for some grub. (Here’s my previous post on the ‘Shack.)

Lo and behold, the custard menu was upon us. But not just any custard menu. The holiday flavors.

For every day of the week last month, you could try one of these 7 unique flavors:

Egg nog, figgy pudding, Christmas cookie, chocolate orange chestnut, gingerbread, candy cane crunch and apple spice cake.

I must say, ALL of these flavors sounded fantastic to me. I’ve heard about egg nog frappuccinos at Starbucks from a friend of mine, so I’m sure milkshake form would be incredible! I’ve always wanted to try figgy pudding after the famous Christmas song spoke highly of it. I’m a huge fan of gingerbread (and gingerbread lattes at Starbucks) so I know that’d make a great milkshake. Candy cane crunch sounds fantastic and if it’s similar to peppermint stick ice cream, it would definitely make a great milkshake. And the apple spice cake is making me think of the apple pie Cold Stone Creamery creation.

But as I was there on a Thursday, the flavor I got in milkshake form was the chocolate orange chestnut. This one had me really curious. Do you remember the chocolate balls the supermarkets used to sell where you whack them and it magically turns into orange-looking slices and it tastes like chocolate-orange? That’s exactly what I thought of when I was gearing up for this shake.

The addition of chestnuts I was most curious about. I’ve had water chestnuts in Chinese food, but never non-water chestnuts in my drink, or food for that matter. (I’m currently hearing the phrase “Chestnuts roasting on an open fire..”). Would my drink taste roasted?

Here’s what resulted:

This milkshake was amazing and here’s why:

1) It wasn’t too sweet.

-The chocolate frozen custard mixed with the tangy orange and strong appearance of robust chestnut made it a nice balance of flavor.

2) It was not too thick, and smooth.

-You’d think mixing a bunch of chestnuts in a shake you might feel the texture of the nuts in your mouth. Wrong. This was smooth sailing.

3) It was filling.

-While the cup size may have been small, this shake will fill you up fast, along with your meal.

Which now brings me to my second topic of discussion in this post: the ‘Shroom Burger.

I made the picture bigger for you all to take a close look at this wondrous creation.

For you vegetarians and vegivores out there, this is a MUST-TRY.

I took a bite of this, and literally said “WOW!” in a loud voice to my brother and our friends.

The ‘shroom burger is not an ordinary burger. Far from it. It takes a large Portabella mushroom, some Muenster cheese, batter. Then it’s fried into that beautiful looking patty you see above. Then add juicy tomatoes, crunchy, crisp lettuce and the creamy, tangy Shack Sauce. Presto!

The mushroom is a perfect substitute for meat. It’s meaty, juicy and filling. My bite into the burger was filled with crunch from the batter, meaty/juicy from the ‘shroom and then BAM! The melted, tangy cheese soars like a rocket into your mouth. Hence why I said “WOW!” so loudly in Shake Shack that day.

My friends have been telling me to try that burger for awhile now, and I completely understand why now. Holy moly what a burger.

So, if you’re near a Shake Shack and are feeling adventurous, try one of its unique custard flavors and the ‘Shroom burger. You won’t regret it!

Shake Shack

1849 Post Road E.

Westport, C.T., 06880

Hours:

Sun. – Wed. : 11 a.m.  – 10 p.m.

Thurs. – Sat. 11 a.m. – 11 p.m.

203-682-6570

LONG ISLAND — NATIONAL PIZZA MONTH – Vegetable Personal Pizza at Miller Place Pastaria

Have you ever had an “a-ha!” moment? That moment when you’re doing something (or eating something), where everything just clicks and you want to burst out and say “A-ha!”

This happened to me while eating pizza with my dad this afternoon.

One thing I’ll tell you about myself and my family: we have a lot of places we frequent in our area where we live. Is it the same for you all, where there is that group of familiar neighborhood restaurants you head to because they are just that amazing?

One place my family and I go to often is Miller Place Pastaria.

Not only does the pastaria have amazing Italian pasta dishes and entrees, but it also has fondue (which is very popular), amazing seafood dishes (salmon francese!), and of course, pizza.

This morning dad told me he was craving a vegetable pizza from the pastaria, so we immediately hopped in the car and headed over to the pastaria. We were greeted by the owner / chef, Charles Zein, who showed us our table.

We decided on splitting a personal sized veggie pizza, as the only other option was an 18″ large, which to us was way too big for two people.

This pizza was worth our wait:

Never have I tasted a vegetable pizza with vegetables tasting so…fresh…not salty…not processed or preserved. It was the perfect size for two, we each had three tiny slices that filled us right up. The broccoli was soft and texturally mixed well with the sweet red onions, tangy and sweet green peppers, and the meaty mushrooms. The sauce was sweet, tangy and flavorful, not too tart and not too sweet.

It was the crust and dough gave me the “A-ha!” moment, though.

The dough was so light, yet had a very slight crisp on the bottom at the same time. The crust was light with a slight crisp too, but it was particularly sweeter than most doughs I had. I actually thought of zeppole’s when I ate it. But I liked it.

“A-ha.”

Besides the pizza, the pastaria has a very warm, inviting atmosphere with the golden yellow hue on the walls, the gorgeous paintings and the soft classics playing on the speakers overhead. There are specials there almost everyday, including prix fixe Early Bird menus, Two-For-Tuesdays and different pizza specials throughout the week. Not to mention the amazing, friendly staff!

If you’re around the MP area, Miller Place Pastaria is a must try.

343 Route 25A

Miller Place, N.Y. 11764

1 631.928.4467

http://www.mppastaria.com

http://www.facebook.com/MillerPlacePastaria

LONG ISLAND — Finding Big Beefsteak Tomatoes in Bridgehampton!

Yesterday I decided to venture out into Hamptons-land. More specifically, South Fork-land.

Why, you ask?

I love exploring. I’ve been through the South Fork a few times, but I’ve only really stopped at a few towns there.

I saw many things in my travels, such as the Bridgehampton Candy Kitchen where Mr. Justin Bieber and Ms. Selena Gomez were about a month ago eating ice cream. “Oh that’s the place where Justin Bieber was!” I said to myself driving solo in my car, jamming out to the radio.

The greatest thing about my little exploratory drives?

You never know what you’re going to find, and you may just find a big, awesome surprise.

The first thing I found was this beautiful shopping plaza called “Bridgehampton Commons” in Bridgehampton, N.Y. The wooden sign made it seem like it was a condominium complex, but lo and behold it was a huge shopping center with stores you’d normally find at malls (i.e. Victoria’s Secret, American Eagle Outfitters, etc.) I spent a good hour walking around Bridgehampton Commons yesterday in the overcast cloudy weather and thoroughly enjoyed myself.

But the second surprise was on the way back home , right off of route 27.

Since 27 (and many of the Hamptons roads in general) is notorious for the one huge line of backed up, slow going traffic, my eyes lit up at a sign ahead for fresh corn and tomatoes.

If there’s two things that myself, my mom and dad eat a ton of, it’s fresh corn on the cob, and sliced tomatoes with Russian dressing.

Since the traffic was slow going anyway, I figured I’d take a stop off to this huge, amazing farm stand, Hayground Market, in Bridgehampton, N.Y., to see what I could find.

Once I found out they took all major credit cards, it was like hitting the jackpot! My eyes lit up widely as I perused the fresh fruit and vegetables. I saw HUGE eggplants, fresh cucumbers, plums, peaches and more. But those aside, I was really there for the corn and tomatoes.

Long, skinny, fresh ears of sweet corn were on sale for 55 cents an ear, so I got 6. That meant two each for mom, dad, and I for dinner that night.

And the tomatoes? I got four. Yes, it was almost $3 a pound for them, but you know what? It was SO worth spending a little extra. The woman behind the counter said she thought I found the biggest ones they had at the stand. I couldn’t agree more:

When my dad got home last night, he turns to me and says about the biggest one in the picture above, “This one must weigh over a pound!”

My parents and I loved the tomatoes so much, we were reminded of the amazing, huge New Jersey beefsteak tomatoes we used to get when I was really young. These local, Long Island beefsteak tomatoes were juicy, tangy yet so sweet. These melted in your mouth. It was an exciting dinner last night.

While I don’t have pictures of the corn, I can tell you, it was some of the sweetest, most delicious corn I’ve had all summer.

The total of my bill there was $18.18. However, you really are paying for the quality. These veggies were SO good.

So my friends, if you’re looking for an amazing, delicious addition to your meals and you happen to be out in the Hamptons this week or this weekend, please check out Hayground Market in Bridgehampton. You’ll recognize the market by its HUGE statue of Popeye in the parking lot.

And hey, who doesn’t love Popeye? It’s a great photo opportunity, as well.

Hayground Market

1616 Montauk Hwy.

Bridgehampton, N.Y. 11932

631-537-1676

 

SYRACUSE — Searching for the Winning Omelet…and Finding it at Stella’s.

Once upon a time, there were four omelets. The stinkbomb, the nostalgia, the ideal, and the winner.
The stinkbomb was disgusting.  I made it in the microwave when I was eight years old. I was curious: I wanted to know what beaten eggs mixed with random food would smell and taste like. It turned into a fluffy, yet smelly mess and I couldn’t eat it. I did not want to eat eggs for a long time.
It later grew on me to try scrambled eggs. Then I tried different variations of eggs, such as fried egg sandwiches in my college’s dining hall, and of course, omelets. I fell in love with vegetable omelets while at Quinnipiac University at the Acropolis Diner. I always think back to this omelet; for me, this is the nostalgia. The juicy vegetables mixed in with the fluffy eggs made my impression of omelets spark.
Then came the ideal. This was the omelet i saw on the internet. Chef Jacques Pepin explains how to make the ideal on the Travel Channel show “No Reservations:”

Crack open some eggs. Do it on a flat surface so the yolks don’t break. Put them in a  bowl with some salt and pepper. Break yolks with a fork. Beat them so there are no egg     whites left. Add fillings such as fresh chives. Pour mixture in frying pan coated with     butter. Make sure eggs that are solidifying get pushed around with a fork (did you know eggs cooked at high temperatures can toughen them?). Fold over when a crust starts to form. Plate when it gets just a little brown.

Compared to the nostalgia omelet, Jacques’ omelet is too soft. The nostalgia omelet is light, fluffy and just a tad brown.
The winner comes from Stella’s Diner, tucked away in the Northside section of Syracuse at 110 Wolf St. This diner won not only Best Diner this year in the Syracuse New Times, but also in Table Hopping.
The menu at Stella’s lists its omelettes (spelled the French way, where the dish originated in the mid-16th century) on the first page. The 14 omelets listed ($5.69-$6.59) take me on a culinary trip, including omelets such as the San Francisco, (broccoli, spinach, tomato and Swiss), and the one I found most unique: the New Orleans: onion, peppers, sausage, Cheddar and Creole sauce. I chose the “New Yorker” omelet (broccoli, mushrooms and Cheddar cheese).
This omelet is a winner: I’ve tasted tough, browned omelets before and omelets too soft for me. My “New Yorker” was a bright yellow half-moon pouf filled with broccoli and mushroom pieces cooked just right: not too tough, not too soft and just a tad brown. As I took each bite, I could clearly pick out the soft, yet textured green broccoli pieces from the meaty, gray mushrooms. What really surprised me was the sharpness and texture of the cheddar: I was not expecting it to taste so sharp and look so stringy versus gooey.
With tax and tip, I paid around $11 for my meal. Considering the large portions, not bad.
Omelets at Stella’s are a must. It is my winner. This omelet is no stinkbomb, and packs the punch of the omelet-to-try in the Syracuse area.

The winning omelet.

—-

Stella’s Diner

110 Wolf St.

Syracuse, N.Y.13208

HOURS:

5 a.m. – 2:30 p.m. (Mon. – Tues.)

5 a.m. – 9 p.m. (Wed. – Sun.)

(315) 425-0353

http://www.stellasdinersyracuse.com

(Note: the preceding is a food essay I wrote back in January, 2011 and am posting now.)

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