restaurant: Fuji Ya

I. love. sushi. If I could, I would be fine eating it every day for the rest of my life.  And while I am patiently waiting for someone to start making the sushi with brown rice in Minneapolis I guess I will just suffer through it for the time being ;)  I guess it still has some great health benefits….

One of my favorite places in the cities for sushi is Fuji Ya. Now there are many great spots but this one has the BEST Spicy Salmon and Spicy Tuna and those are my favorite. I like sticking to the basics for most of the sushi and then getting one or two fun/interesting rolls to try.

The latest trip to Fuji Ya was for Megan’s Birthday (Holla Megan!) and we had a blast in the side room where you sit at a traditional table (you sit on the floor – and no shoes allowed in the room)

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The food was as always amazing…

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some miso soup – because i love it and needed a little bacteria in my life

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spicy tuna, spicy salmon, caterpillar and tuna sashimi and an oily white fish sashimi (can’t remember, sorry!)

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It was such a great night with friends and cake of course! Happy Birthday Megan!

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the taster & raw pasta

As you know, the taster is pretty open to healthy foods, vegetables, etc. (To my surprise he actually picked up a piece of kale to munch on the other day) and while he loves his veggies, he also loves “frying stuff”.  Sigh.

One place he has not ventured is into the Raw Foods world. He’ll try things out when I make them from time to time and is sometimes surprised (Notcho Cheese and Gena’s soft serve) but an entire raw meal? Never happened.  I’ve been making some raw pasta for lunches recently with some great sauces and I knew this would be a good opportunity for him to try.

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Marinara and alfredo sauce a top a bed of zucchini noodles. I could eat this every day.

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All mixed together for the perfectly raw “Vodka Sauce”!

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Hey, I’m realistic, ok? The noodles are even slightly sauteed….couldn’t convince him that raw zucchini noodles were a good idea! ;)

Taster Quote on Raw Pasta: Meh.

Even though he’s not in love with them if there is anyone out there who still wants to give them a try I’ll include the recipes below!

Zucchini Noodles: I actually don’t own a Spirooli or Spiralizer. I have a contraption from the Minnesota State Fair (who would have ever thought) that is basically like a mandoline slicer but it slices into thin strips. It works for me.

Marinara Sauce:

3 tomatoes, sliced

1 green pepper (the spicy kind) Thanks Dad! (mine came from his garden)

4 sun-dried tomatoes, reconstituted

4 olives

1 Tbsp olive oil

garlic salt, sage, thyme

Pulse or blend until combined.


Alfredo Sauce:

1/2 cup pine nuts, soaked overnight

1/4 cup cashews, soaked overnight

1 Tbsp olive oil

garlic salt, sage, thyme and a bit of soaking water

Blend until smoooooooooooth.

in my cupboard: helen’s kitchen bbq tofu steaks

I really love good tofu. Some may gawk at that but it really is true. I don’t eat much soy, but my favorite way comes in the form of edamame (preferably alongside some fabulous sushi) and tofu. Unfortunately I have not yet mastered the tofu. For some reason it is never crispy enough, chewy enough and the list goes on. Basically it is slimy and yuck.

When I saw Helen’s Kitchen BBQ tofu I grabbed it immediately. I haven’t found a Helen’s item that I didn’t like so I figured I would also be a fan of this one.

productB_bbqtofuI had the taster grill one with his steak. Tofu steaks and cow steaks. Nothing wrong with that! :) (Sorry taster, I will admit, I did kind of try to hide the meat, but I swear that is just because it never looks very pretty!!)

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I thought they were great, they were really chewy and not at ALL slimy and had a great BBQ flavor. I did serve mine with some Annie’s Organic BBQ sauce on the side, because, well,  I love my sauces.

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Hmmm…..how should I have my next tofu steaks? Any great ideas for me??

spinach & mushroom quiche

I had been wanting to make a quiche for sometime, it is a quick, inexpensive dinner – perfect for weeknights! When I saw some whole wheat pie crusts at Whole Foods I knew it was destined to be. (I’ve never taken note of pie crusts before because I wasn’t a baker until Sunday)

For some reason spinach and mushrooms immediately come to mind so I went with it. And since I generally have a drawer of cheese I rolled with gouda leftover from the Barbeclette because I knew it would melt well. I served it with an herb salad with some kale added in for good measure.

It was delicious and I will definitely be adding quiches to my weeknight meal rotation. The combinations are endless!

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Recipe:

1 Whole Grain Pie Crust

2 portobella mushrooms, chopped

3 cups spinach

1 shallot, sliced

4 eggs, beat

1/4 cup Half & Half

1/2 cup gouda, chopped

salt & pepper

*Organic when possible

Preheat oven to 375 degrees. Spray pan with olive oil or cooking spray.

Saute shallot, mushrooms and add spinach at the end until wilted. Cool.

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Beat eggs with half & half and salt & pepper. Pour egg mixture into the pie crust and sprinkle vegetables evenly in pan, followed by cheese.

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Bake for about 30 minutes or until golden brown.

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