Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 241
Wednesday, February 04, 2015, 07:35 PM
Pretty simple dinner that was really all about the veggies. We had this new hybrid vegetable: kale-sprouts (kale + brussel sprouts). We roasted them for 7 minutes. We also did shishito papers. We made a dip with light mayo, olive oil, garlic powder, Sriracha and cayenne pepper. Finally, I also made a ham and egg open-face sandwich.
Original Wordpress ID and Date: 9601, 2015-02-04_193538
Tuesday, February 03, 2015, 02:30 PM
I made a balsamic broccoli and zucchini stir-fry. I used my recipe here and made it in the dutch oven. I used a chicken thing from trader joes (7 points) making the whole meal pretty light. Maybe 10 points total. And so many veggies! I really like this recipe at this point.
Original Wordpress ID and Date: 9595, 2015-02-03_143047
Monday, February 02, 2015, 07:30 PM
We made the same avocado-basil pesto thing (local copy) like last time except we skipped the greek yogurt. We used a little bit of olive oil and more avocado to try to make up the creaminess. We used too much lime giving the entire thing more of a lime taste than basil. We'll be more reserved next time. The shrimp were just sautéd. Nothing special
Original Wordpress ID and Date: 9592, 2015-02-02_193026
Saturday, January 31, 2015, 08:45 PM
We wanted a pretty simple but "comfort" food type dinner so we made seared salmon and roasted cauliflower. I love roasted cauliflower but I can only really do it in the winter since it requires a 500 degree oven for an hour.
The cauliflower was seasoned with salt and a spice mix from my Indian friend's mother. The salmon was done with Emril's Cajun seasoning.
Original Wordpress ID and Date: 9585, 2015-01-31_204506
Thursday, January 29, 2015, 01:33 PM
I wanted to make food that I could freeze for lunches so I made taco burritos with roasted cauliflower rice.
I made the rice and beef then assembled on multi grain (but regular fiber) tortillas (3 p+ each) with cilantro and spinach. The only real problem was that a bunch of of the tortillas ripped when folding. I noted them so we know they may be messy.
I made the rice by grating whole florets of cauliflower then spreading it thin on a covered and greased baking sheet. I salted it and roasted for 20 minutes until it was starting to brown. I think this worked well. I would do it again
I sautéd an onion with some mini-bell peppers. I then added the beef (96/4) and chopped and cooked that. I added a zucchini for bulk and then the spices. I doctored the spices by, in addition to the taco seasoning packet, adding garlic powder, sriracha and a bit of liquid smoke. I think the smoke was actually really good. You could taste it at the end and it was nice. I would use that again!
Skip whole-grain tortillas. They simply do not fold well. Also, I'll make sure to heat them more to be more pliable. And we'll see how the defrost. Maybe I'll cook them a bit next time and wrap them in something other than aluminum foil
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Original WP Post ID: 9581
Original WP Pub Date: 2015-01-29_133304
Wednesday, January 28, 2015, 08:55 PM
We made a kohlrabi orzo dish from Inspiralized. We decided to skip the spiralizing then dicing and instead tried just used the grater on the food processor. It extracted a lot of liquid too so we used the salad spinner to dry it.
We also misread the thing about arugula being a replacement for Egyptian spinach and instead used regular. We also forgot the lemon juice.
Honestly, the meal was fine but rather boring! There wasn't much flavor to the orzo. The scallops were good enough to stand on their own but the base was just boring. Oh well.
Kohlrabi and Egyptian Spinach Creamy "Orzo" with Seared Lemon Scallops (from Inspiralized)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9562, 2015-01-28_205522
Monday, January 26, 2015, 09:00 PM
We made quick pho again but on Meredith's behest, we went super light on the spices. I think it was 1/2 tsp coriander and 2-3 star anise. We still charred the ginger and onions (in the pan) and used the fish sauce at the end. I think it was fine with fewer spices. I would say more coriander and some cinnamon. Skipping the pepper, clove, additional salt, and cardamom were fine; especially reducing the salt. Also it is debatable if toasting the spices make a difference.
We served it with rutabaga noodles and just egg (no other protein). We also super-finely sliced onion and added that with the fish sauce to wilt. We also forgot the gelatin. Not sure if that mattered or not but it was fine. I would add it next time.
I updated the recipe page with the instructions on2015-01-28. I may (in the future) update with these lower spice amounts. See "changes" section on that page for details.
Original Wordpress ID and Date: 9559, 2015-01-26_210054
Saturday, January 24, 2015, 01:30 PM
Meredith had leftover clams from when I was out of town so we tried this lady and pups recipe. I think we followed the recipe pretty closely though these were significantly larger than the ones in her picture.
We also did the de-sanding which seemed to be useful. They were pretty good. We took them off as soon as they started to open since we didn't want to over cook them but I think we should have used the induction to get a stronger boil and more steam. The likely would have opened more.
For the toppings/vegetable part, we used a super heated cast iron dutch oven as my "wok" (high heat like a wok but slow response unlike a wok). We skipped the MSG and the extra dark soy sauce. The real problem was the thai chili pepper made us cough and gag but other than that,success! I think I would use her sauce idea with mussels. The clams were fine but I prefer mussels.
Also, we got the cooking rice wine she suggests and it was super super salty. I would prefer regular sake and adding salt as needed next time!
Taiwan Beer-House Woked Clams (from Lady and Pups)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9553, 2015-01-24_133047