Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 236
Tuesday, April 07, 2015, 09:35 PM
Meredith had pinned this to make for lunch. We essentially followed the recipe (linked and local below). I made quinoa on the stove and assembled the sauce. I went super light on the oil (just 1 Tbsp) and added some more water to thin it. I used agave nectar as the sweetener. And we used Bibb lettuce for the cups. I think I followed the sweet potatoes but I think a bit less. Finally, I used great northern beans instead of black beans.
We did a rough point calculation per (1/3) serving:
Quinoa ...4
Great Northern Beans ...2
Sweet Potato...1
Oil...1
Avocado...1 (or 2)
Sweetener...<1
Mexican Quinoa Salad Cups (from Minimalist Baker)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9834, 2015-04-07_213548
Tuesday, April 07, 2015, 08:25 PM
Meredith made romesco sauce from the Love and Lemons recipe (and local below). She made it so I do not know exactly what she did but it was at least based on the recipe but with much less olive oil. She used a mixture of cashews and sunflower seeds. Not sure what else. I think she may have doubled it too.
The veggies were roasted cauliflower and quickly roasted asparagus. We had a tiny bit of bread left and we fried an egg.
Romesco Sauce (from Love and Lemons)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9831, 2015-04-07_202525
Monday, April 06, 2015, 08:45 PM
I made Broccoli Beef, err fake chicken. I used my regular recipe with the Asian market's fake meat thing (though I want to start making seitan and freezing it when I move to ABQ since I may not have this stuff).
I actually made two batches since I had nearly 3 pounds of broccoli.
It ended up being pretty good. Maybe a bit too much ginger and garlic. I did end of using them later in the stir-fry so that it would be
Original Wordpress ID and Date: 9827, 2015-04-06_204536
Sunday, April 05, 2015, 08:40 PM
Meredith and I made a vegan ceviche from a Karla's Closet Recipe(and local link below). We followed the recipe roughly except we added black eyed peas (to add bulk and make it a meal) and Meredith added cumin and some other pepper powder. We let it marinated for 1-2 hours. It was very simple and a nice light meal.
Vegan Ceviche ["NO SEAFOOD"] (from Karla's Closet)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9816, 2015-04-05_204016
Saturday, April 04, 2015, 12:40 PM
I made Maceringues (Macaroon-Meringues) for passover. I used the same recipe as last year. Last year, I said I was unhappy with how much I (didn't) froth the eggs. This year, I followed the suggestion in the recipe and did the meringue style. I toasted the 14oz bag (see last year for discussion) of sweetened coconut and followed the recipe otherwise. I think I let it go a bit longer than before to really get it cooked. It worked pretty well. Maybe a bit wet inside from the short cooking time for meringues but not bad.
Photos
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Original WP Post ID: 9813
Original WP Pub Date: 2015-04-04_124040
Thursday, April 02, 2015, 10:40 PM
I made walafels from frozen dough and topped it with a fried egg. The pictured one was fine but my first was horrible. It stuck so badly. From now on, I will always oil/pam the waffle maker. No exceptions!
Original Wordpress ID and Date: 9807, 2015-04-02_224031
Thursday, April 02, 2015, 08:40 PM
I prepped lunches for a few days. I made a large thing of cauliflower rice with cilantro and lime (but no cheese). I was only going to make two servings but there was so much rice that I extended the shrimp and made beans.
To the rice, I added shrimp which I sautéd with salt and a generous amount of chili powder. I sautéd beans with lots of garlic powder and dried onion. I also sautéed/fajitaed (yes, that is now a verb) onions and peppers. Topped it with cilantro and made a nice meal.
It was also supposed to be pretty low point. There was 2.5 oz of shrimp (2 pp), 1.4 can of beans (2pp) plus whatever for the oil (probably 2-3pp) per serving.
It actually came out really good! I also served it with Pakistani Flat Bread / Pita (see [1,2] for discussion). I cut it into 6 servings so 2.3 oz each, Say, 3 points each.
Original Wordpress ID and Date: 9804, 2015-04-02_204054
Tuesday, March 31, 2015, 10:32 AM
A pretty simple meal. I made some potatoes from one we had left over and I had fried eggs on toast with coriander spread.This was basically breakfast for dinner.
Original Wordpress ID and Date: 9795, 2015-03-31_103234