I wanted to share about our dinner at the East Village Asian Diner last weekend. It was actually our dinner on my big race day!
I really like eating out & trying new restaurants! I’m especially interested in locally sourced restaurants (though this one is not.. I don’t think). We try to keep eating out for ‘special occasions’ though the definition of special occasion can vary when we see fit. Really we try to not eat out too much to save some moolah!
Last Sunday after running my half marathon, celebrating at pizza port & then napping we were in no state to cook dinner.. so we went out! That’s a special occasion right!?
We decided to check out East Village Asian Diner in Encinitas.
We had a restaurant.com gift certificate to use. This is a great way to try out new restaurants!
We started dinner with a cucumber/seaweed salad. I don’t think I’ve had a bad seaweed salad to date.
Todd ordered the grilled korean short ribs plate
and I had the Monks Stone Pot with tofu. There was a lot of tofu on this dish. Unfortunately the tofu was just ok but it also had a fried runny egg that was fun! They make their own chili sauce that was pretty awesome & that’s saying something because you know my love for siracha!
We partook in a little AB (Arrogant Bastard) with dinner. It’s always a safe bet!
Overall, we weren’t overly thrilled with our food but it was decent! We both agreed we would go back to try another menu item. Especially with AB on tap!
Tonight I wanted to make a recipe Angela recently posted.
No Bake Peanut Butter Chocolate Crispies with PB Fudge
- 1/2 cup peanut or almond butter
- 1/2 cup brown rice syrup
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup sifted cocoa powder (unsweetened)
- 1/4-1/2 tsp kosher salt, to taste
- 3 cups crisp rice cereal
- chopped peanuts – I added two airline packets I’ve had forever!
- 1/2 cup dark chocolate chips
Dark Chocolate Coconut Peanut Butter ‘Fudge’:
- 2/3 cup peanut or almond butter
- 1/3 cup dark chocolate chips
- 1 tsp coconut oil
- Kosher salt, to taste
- 1/3 cup unsweetened coconut + coconut for sprinkling (optional)
Directions (from Angela)
1. Line an 8 inch square pan with 2 pieces of parchment paper going each way.
2. In a medium sized saucepan, stir together the peanut butter, brown rice syrup, vanilla, and almond milk together over low-medium heat. Once combined, slowly add in the sifted cocoa power and the kosher salt. Stir over low heat being careful not to burn.
3. Mix in the 3 cups of rice crispies and remove from heat. Now add I the 1/2 cup of chocolate chips and stir well. Spread this mixture into the square pan lined with parchment paper. Press down firmly and evenly. Place in the freezer for at least 10 minutes to firm up.
4. Meanwhile, make the Dark Chocolate Coconut Peanut Butter by melting the 1/2 cup chocolate chips and coconut oil in a small bowl in the microwave for 30-60 seconds. Be careful not to burn. Now stir in the 1 cup peanut butter, 1/3 cup coconut (optional), and kosher salt to taste. Mix until completely combined.
5. Remove the pan from the freezer when firm to touch and spread on as much of the Dark Chocolate PB ‘fudge’ as you prefer. I think I used about 3/4-1 cup. Sprinkle with coconut if desired.
6. Place in the freezer for 45-50 minutes until firm (yes it takes longer to firm up than you think!). Cut into squares and enjoy! Store in the freezer or fridge.
Happy Friday! Doing anything fun this weekend?!