Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 246
Saturday, December 06, 2014, 10:10 PM
I was in the mood for lots of food but not a lot of calories so I made a stir-fry with Wegmans fake chicken. The stir-fry was mostly broccoli, yellow squash and I think peppers.
I did it in the cast iron and at one point added some water to help cook the broccoli. It was not a lot of water but between that and the insane amount of water released by the veggies (much more than expected) and the fact that I overfilled the pan (probably biggest culprit), it was basically boiled/steamed veggies. The sauce was an Orange Chicken sauce from Wegmans. It was surprisingly only 2Tbsp/1point. (I used probably 2-3 points worth).
Really, this was just disappointing. I think I need to be careful not to over-fill the pot.
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Original WP Post ID: 9330
Original WP Pub Date: 2014-12-06_221044
Friday, December 05, 2014, 09:10 PM
I was on my own so I made steak and roasted kabocha squash (30 minutes at 400, flipped half way). The steak was supposedly a NY strip steak but I am not sure.
And I had lots of issues cooking it. Something about the way it was cut, the fat line that is usually down the side was only half there. When I cooked the steak on one side, something about that caused it to essentially bubble. I had to trim off this protruding steak so I could cook the rest. Actually, it came out pretty good but that was super strange!
Original Wordpress ID and Date: 9325, 2014-12-05_211021
Friday, December 05, 2014, 12:10 PM
I am very much behind and catching up. This was a stir-fry with my balsamic stir-fry recipe.
I do not know if it was the induction burner, the wok or both but it basically stopped working well so I finished this off in a cast-iron dutch oven
Original Wordpress ID and Date: 9322, 2014-12-05_121057
Thursday, November 27, 2014, 01:20 PM
For Thanksgiving, I made vegetarian Fesenjan and caramelized butternut squash.
The fesenjan was the same recipe as last time but vegetarian. I used Osem for the chicken (following the guidelines roughly on amount) and for protein I had chick peas (1 large and 1 small can) with more toasted whole walnut. It was good like last time but the color was different. Maybe it was me not using the dutch oven or maybe it had to do with the chicken stuff. We made double and tried to thicken it more. It was really good but a bit rich. Fine for Thanksgiving style side dish.
I also made caramelized butternut squash. I didn't choose the recipe but I made it. The recipe is from Ina Garden. I basically followed it with the changes being
It was very popular though I thought it was a bit mushy. Still, I'd make it again for a special occasion.
Caramelized Butternut Squash (from Ina Garten)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9309, 2014-11-27_132041
Tuesday, November 25, 2014, 09:20 PM
I again mixed home-made with pre-made. We had some store-bought veggies samosas. They were small but you got a good amount in a serving that was only ~250 calories. Not bad.
And we made tuna tataki. We had some issues with the pan not being hot enough or something like that but it came out pretty good. Not as good as last time but the fish was probably inferior. The crust on these is really good and adds a lot.
Original Wordpress ID and Date: 9306, 2014-11-25_212023
Monday, November 24, 2014, 08:20 PM
I made chicken pho which is now part of my recipe book. As I noted last time, I cut the pepper and some of the spices. I was out of fennel seeds but that didn't matter much. Also, adding a packet of gelatin was nice. It have it some more mouth feel.
See the recipe for the most up to date on how I like to do this. This time, we also used real rice noodles. And some veggies and a fried egg
Original Wordpress ID and Date: 9303, 2014-11-24_202028
Monday, November 24, 2014, 01:20 PM
This was a quick stir-fry of broccoli and brussel sprouts with some miso ginger dressing. For protein, I diced some tempeh. It was a while ago so I do not recall everything. But my wok kept craping out with the induction so I heated and used the cast-iron dutch oven. I think I will try to use this from now on or a while over the wok. We'll see how well it works
Original Wordpress ID and Date: 9300, 2014-11-24_132006
Sunday, November 23, 2014, 08:20 PM
I will come back and update this but Meredith made smokey cauliflower fritters. Mashed roasted cauliflower and added some smokey seasonings. We also had store bought (frozen) steamed chicken Shumai. Pretty good meal. I kind of liked the combination of store bought and home made. It make life easier but still felt like we cooked
Original Wordpress ID and Date: 9297, 2014-11-23_202029