Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 243
KitchenKatalog: Blog 243
Thursday, January 08, 2015, 08:40 PM
We made Potsticker Meatball Soup from I Breathe...I'm Hungry. We basically followed their recipe for the meatballs (with turkey) and with regular flour. We also made their broth.
The biggest difference was that we used zucchini noodles instead of shirataki. And a ton of cabbage and other veggies.
The meatballs were ok. A bit dry but reminiscent of potstickers. The broth was also pretty good. Not amazing; but good. We did use too much crushed red pepper.
The real problem was that we had too many veggies and not enough broth. It became like eating nearly-raw veggies. If we make this again, we'll fix the proportions.
Photos:
Recipe
Potsticker Meatball Soup (from I Breathe...I'm Hungry)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9450, 2015-01-08_204020
Thursday, January 08, 2015, 01:40 PM
I made quick(er) pho! It was inspired by Serious Eats Kenji's recipe here. Basically, I used his idea to do the onions and ginger in the pan (they really smoked) and used the pressure cooker.
Other than that, I halved my quick Pho and did the pressure cooker for 30 minutes. After straining, I heated a pack (6 points) of fake chicken. I served it over zucchini noodles (not pre heated like rutabaga).
Doing the onions in the pan was nice but super smoky. The whole apartment filled with smoke and the oil was so burned that I had to clean out the pan! Other than that, the only real issue is that this was a ton of soup to eat alone! 1/2 gallon for lunch!
Original Wordpress ID and Date: 9445, 2015-01-08_134032
Wednesday, January 07, 2015, 08:40 PM
We made tuna tataki over zucchini noodles with avocado. We used our regular tataki recipe and just quickly sautéd the noodles. The whole thing was inspired by this.
It wasn't anything special but it was quick and easy
Original Wordpress ID and Date: 9442, 2015-01-07_204052
Wednesday, January 07, 2015, 01:40 PM
I threw together a chicken dish inspired by the chicken saltimboca . I flattened out a chicken breast, coated it with harissa and some sautéed greens, rolled it, and baked it. I had some trouble with temperatures, etc and I think I may have burned it. I need to figure out a better way to make stuffed chicken things. Maybe sear+oven?
Original Wordpress ID and Date: 9439, 2015-01-07_134031
Monday, January 05, 2015, 07:45 PM
Meredith and I made okonomiyaki again using the same basic recipe an the same basic changes. (see that post for a complete list, but basically we used mostly-cooked center-cut bacon instead of raw pork belly). However we did make a major change this time; we used rutabaga noodles!
It actually worked really well. We spiralized the noodles and then stir-fired them down until they were well cooked. We then used them like the regular ones including adding okonomiyaki sauce. They were slightly less crispy, but only by a little bit.
We would definitely do this again with these changes. Some prep but not too bad and lots of flavor.
A rough point calculation is (I didn't work it all out)
bacon ... 3
egg ... 2
flour ... 6
okonomiyaki sauce ... 1
Original Wordpress ID and Date: 9435, 2015-01-05_194519
Monday, January 05, 2015, 07:35 AM
I tried to make mushroom jerky. It was strange. I took about 10 large portabella caps, removed the stems and gills and made a marinade. The marinade was essentially exactly that ofMiso-Marinated Portobello Carpaccio(recipe) but with the following changes
I sliced the caps and marinated them over night. I then dried them on 135-145 until dry (~7 hours). They are strange to say the least. Not bad but weirdly chewy and rubbery.
I like the general idea and I will keep experimenting. Maybe ground up mushroom would work better.
Original Wordpress ID and Date: 9431, 2015-01-05_073555
Sunday, January 04, 2015, 07:25 PM
Meredith and I made Mie Goreng again (see recipe attached to that page). I think we made the same changes as last time except we used all cashews and realyue choy instead of American mustard greens. And we forgot the sprouts until the end.
The meal was a ton of work. Lots of chopping and prep plus all of the stir-frying (two batches) but it was worth it. Really good! The points were not as low as I would have hoped because of all of the sugar, nuts and oil used but they were still not too bad.
I am sure there were other changes and notes but I do not recall them now.
| Item | x | Cal | Fat | Carbs | protein | fiber | per | Total |
|---|---|---|---|---|---|---|---|---|
| Turbinado Sugar | 36 | 15 | 0.00 | 4.00 | 0.00 | 0.00 | 0.43 | 15.63 |
| Shrimp | 1 | 361 | 6.00 | 3.00 | 70.00 | 0.00 | 8.27 | 8.27 |
| Cashews | 1 | 150 | 12.00 | 8.00 | 5.00 | 1.00 | 4.33 | 4.33 |
| Oil | 3 | 3.00 | 9.00 | |||||
| Total | 1051.00 | 18.00 | 155.00 | 75.00 | 1.00 | 37.23 | ||
| Per Serving | 4 | 262.75 | 4.50 | 38.75 | 18.75 | 0.25 | 9.31 |
Original Wordpress ID and Date: 9424, 2015-01-04_192511
Saturday, January 03, 2015, 08:25 PM
Not much too it. I made fruit leather with the dehydrator and unsweetened apple sauce. Super easy and pretty good!
Original Wordpress ID and Date: 9421, 2015-01-03_202557