Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 233
Sunday, June 07, 2015, 10:25 PM
Meredith and I made Larp, a Thai minced meat salad. We've had this a few times at Thai places and we've seen the recipe in Pok Pok, but it was much too complicated. Instead, we decided to go with the recipe from _Simple Thai Food: Classic Recipes from the Thai Home Kitchen. (Local)
We made the red chili powder from New Mexico Red Chills. We also followed her recipe for the toasted rice powder opting for long-grain even though they say the glutinous was preferred (the latter being hard to find). All recipes are about the same but her's was supposedly faster. I say supposedly since it ended up taking much longer than stated. Grinding the powder was hard. The food processor didn't really want to break it up well so we had to do it manually with a mortar and pestle.
Other than that, the only thing we really changed was to skip the cabbage.
We thought it was pretty good. Not the most amazing thing but usually Lap has a strong fish-sauce flavor and this didn't but the overall flavor was still a bit off.
I think we would do it again with some inspiration from Pok Pok to adjust the flavor.
We served it on white rice (1/4 cup dry each, very little) and a fried egg because we put egg on everything! It was a very low point meal. There is no oil and the only fat is from the egg.
Chicken Lap (from Simple Thai Food: Classic Recipes from the Thai Home Kitchen)
local Copy (password is the name of my dog, all lower case)
Original Wordpress ID and Date: 10005, 2015-06-07_222548
Friday, June 05, 2015, 10:45 PM
I threw this together based on the recipe from Inspiralized (and below). Theirs was certainly much prettier. I do not know what was this jicima, but it was super, super wet making getting nice spirals really hard. Also, we had regular cabbage instead of red.
I followed the basic recipe except I steamed the shrimp from frozen (~5 minutes...in ABQ) and I did the corn differently. I initially cooked it in the toaster and then I used the stove to char it a bit. I also mixed in the shrimp instead of topping it. It would have been prettier had I topped it with the shrimp. We also just used 1/2 lbs of shrimp for the two of us
The dressing and the rest are from the recipe. It was pretty good. Maybe a bit boring but it made a lot of bulk at very low points. And it was also pretty easy.
Chili-Lime Jicama and Corn Salad w/ Shrimp (from Inspiralized)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9997, 2015-06-05_224531
Tuesday, June 02, 2015, 10:25 PM
This was a pretty straight-forward meal. I made Walafels using the regular falafel dough. The only issue with that was that I forgot to add salt and it was missed. I did remember to coat the waffle iron in oil first and that helped it not stick very much so that was nice.
We served it with home-made tzatziki and leftover sauces (including tahini sauce) from the night before. We also had the leftover israeli salad which was a nice touch.
Original Wordpress ID and Date: 9992, 2015-06-02_222500
Monday, June 01, 2015, 11:05 PM
This meal was 98% Meredith cooking so I can't comment too much, but she made Sabih from the cookbook "Jerusalem: A Cookbook Hardcoverby Yotam Ottolenghi", along with the accompanying recipes. (see localcopy). For the main Sabih, I think she basically followed the recipe with the exception of the eggplant. She roasted half and still fried the other. We actually preferred the roasted so we'll just do that next time. Also, she went a lot lighter on the oil.
The other changes were that she sprinkled allepo pepper on the eggs (the eggs were my contribution. Also see their recipe page).
Other than that, she halved the tahini sauce and used the (surprisingly low point but delicious) jalapeno cheddar bread from Sprouts.
We really liked the meal. We were worried it wouldn't be enough food but between the leftover egg plant (which we ate most of), the bulk of the salad, and a few extra eggs, it was really more than enough.
Also pretty low in points. The main contributors are the tahini and the oil for the eggplant. Next time we'll just roast/broil it so that won't be a contributor.
Sabih + Tahini Sauce + Zhoug (from Jerusalem: A Cookbook Hard cover by Yotam Ottolenghi)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9980, 2015-06-01_230558
Sunday, May 31, 2015, 12:40 AM
Meredith and I made BLT Corn-Lettuce wraps [recipe] and prickly-chayote "calabacitas". Calabacitas (literally translate to zucchini, is essentially sautéd squash, onions, and pepper. I peeled the chayote (not easy to do and hurt) then cut it up (and removed the strange looking middle). I first sautéd onions and a jalapeño in butter, then added garlic, and finally the chopped squash. It was actually really good, though I probably used a bit too much butter.
For the lettuce wraps, we used "Little Gem" lettuce. We also skipped the olive oil and sour cream and served the avocado on the side. And we used 6 slices of thin center-cut bacon.
Original Wordpress ID and Date: 9967, 2015-05-31_004047
Saturday, May 30, 2015, 11:40 AM
I made a New Mexican breakfast. It was actually pretty simple. It was just scrambled eggs with some leftover rotisserie chicken and some roasted New Mexican green chili. I served it on pan-toasted tortillas and topped it with some grated ricotta salata.
Original Wordpress ID and Date: 9964, 2015-05-30_114012
Friday, May 29, 2015, 11:57 PM
I don't have a picture but I tried to make vanilla Atole, a mexican corn (masa) beverage. We had the chocolate kind (champurrado) at a latina market and it was so good. I actually made it twice. Once on Monday and then again today. Both recipes are below with the top being the newer one.
It was pretty good. Nowhere near as good as the super market one but really not bad. And pretty easy. I think this would make a great snow-day drink. And while it's not exactly low in points, it's not too high either. I estimate the recent to be about 5 PP.
I think the cinnamon should be reduced though.
Newer Version
Combine all ingredients in a Vitamix and run on high for 5-6 minutes to friction heat.
Original Version
Combine all ingredients in a Vitamix and run on high for 5-6 minutes to friction heat.
This one was less thick and didn't have the corn flavor as developed. The vanilla bean was probably more work than it was worth
Original Wordpress ID and Date: 9961, 2015-05-29_235756
Friday, May 29, 2015, 11:40 PM
This was a very nice but simple dinner. We made a baby kale caesar salad. We used the Skinny Taste caesar dressing (but with anchovy paste instead of fillets). Then we cut up slices of toasted jalapeño cheddar bread (only 2 pp/slice !!!) for croutons. And we had chopped rotisserie chicken breasts for protein. In mine, I also added some chopped red onion and shaved ricotta salata. The greens were the Costco Power Mix which is mostly baby kale.It was pretty good. The dressing was passable as caesar. Maybe too much lemon and anchovy but not bad. And the meal was nice and light. A hard-boiled egg would have been a nice touch. Next time
The above picture is it pre-mixed (done in a big metal bowl) and the below is it served
Creamy Caesar Dressing (from Skinny Taste)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9953, 2015-05-29_234009