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KitchenKatalog: Blog 262
Monday, April 14, 2014, 07:55 AM
This was also a long time ago but Meredith and I made Macarons and Macaroons for passover. I do not have the recipe for the macarons but it was from Martha Stewart. We followed them pretty closely for the "mocha" variation. We made a filling with walnut butter, cocoa and some date-based sweetener.
I also wanted to make macaroons since they_can_ be very good. I followed the recipe below from The Kitchn using something of the modification for making them "crispier". They say to increase the coconut to 5 cups from 3. However, all I did was use the whole 14 oz bag. I measured it to be a bit over 4 cups. Note that if you go by the nutritional label's density, the bag should only be 3. However, King Arthur Flour's Conversion Chart seems to agree with my measures. I also toasted the coconut as per the recipe suggestion you can (on a silpat)
I liked them aa lot but next time, I want to beat the eggs a bit more. And more coconut if I have it but that doesn't really matter. Note that I made these at my dads with is convection oven. It should still work fine in a regular one. The picture below show the eggs
Coconut Macaroons
How to Make the Easiest Coconut Macaroons (from The Kitchn)
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Original Wordpress ID and Date: 7751, 2014-04-14_075526
Friday, April 11, 2014, 07:50 AM
Meredith and I made a snack and dinner to go on the road.
The snack was lotus root chips. As you can see, they look really cool. They were also really good. We used the seasonings below. I would absolutely do these again. And, I would consider this seasoning for other chips. Note that this post is very old at this point so I do not remember the details. The mandoline would have been nice for slicing the chips
The sandwiches were an arugula pesto, bacon, tomato and I think oven roasted asparagus (lightly)
Cumin Spiced, Baked Lotus Chips (from Spoon Fork Bacon)
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Original Wordpress ID and Date: 7746, 2014-04-11_075041
Tuesday, April 08, 2014, 08:11 PM
I made tacos. I really should start making tacos more often since they are a pretty easy and (can be) healthy meal.
These were smoked turkey sausage tacos. I started by sautéing an onion and then adding a jalapeño, sliced smoked turkey sausage (6 links) and something else but I do not remember. I seasoned this with chipotle powder and smoked paprika (more smokiness) and a bit of salt and pepper.
I used small (80 cal) tortillas. I let them warm up in the oven, though I prefer to warm them on the stove. I assembled with the meat, then some low-fat feta and some cilantro. I made 10 of them which was for two dinners and a snack.
I also steamed broccoli and tossed it with more of the smoked paprika and chipotle
Original Wordpress ID and Date: 7740, 2014-04-08_201128
Sunday, March 30, 2014, 06:35 PM
I had a huge amount of zucchini and I was going out of town so I made zucchini bread. I followed the recipe from Smitten Kitchen (below). I tried to stay relatively true to the recipe except I also used almonds. And I forgot the vanilla.
However, I only had the bigger casserole dish which required me to cook it for a very long time. I didn't actually eat it so I do not know how it came up. I will ask how it came out. I did also make a mini one below and it was pretty good. Probably could have used some vanilla!
Zucchini Bread (from Smitten Kitchen)
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Original Wordpress ID and Date: 7732, 2014-03-30_183542
Sunday, March 30, 2014, 10:35 AM
I made this quickly and it was about a week ago so I do not remember it all but basically, I had some leftover zucchini and some shredded chicken so I made a stir-fry.I also threw a jalapeño and a bell pepper. I really do not remember anything else about it since it was so long ago. I don't even remember which sauce I used
Original Wordpress ID and Date: 7728, 2014-03-30_103501
Saturday, March 29, 2014, 08:30 PM
I made my regular cheese cake again doing a 4/3 multiplier for the ingredients plus the larger size for the crust. I also had to just use chopped the chocolate for the top just like you do for the inside. This is because I could only buy white chocolate chips. It actually worked pretty well for the top too. I also did something a little bit different. I ground the chocolate before I did the rest. It is of utmost importance that the food processor be dry for the chocolate but it is less crucial for the crust so I did it that way.
I do not know if it was because of the extra crust (see the picture below) but unlike last time, I didn't have extra filling like last time. It filled most of the way and was fine
Original Wordpress ID and Date: 7725, 2014-03-29_203019
Friday, March 28, 2014, 12:12 PM
(Jwinokur Note: This is Meredith's recipe but I encouraged her to let me post it since she was raving about it. Hence, it is published under her name)
Mix everything together and put in fridge to chill. Allow to rest for around 30 minutes. Form into cakes, dredge in flour, and bake around 350*F for 12 minutes on each side. The cakes will seem like there is no way they will hold together, but they will. Serve with Thai chili jam and a squirt of Sriracha.
Serve with a wedge of lime
Original Wordpress ID and Date: 7716, 2014-03-28_121237
Wednesday, March 26, 2014, 10:02 PM
I made the pretty standard cauliflower fritters again with a good amount (4 oz) of lite feta. Again, the feta really gives it a good amount of flavor! I also added a lot of dried onion, garlic powder, and pepper. Plus a little bit of sriracha. Finally, the only thing I did was to make them smaller.
They were really good! I actually intended it to be a double serving but I ate all of the fritters. I also had 2 and a half chicken sausages (100 cal/each).
Original Wordpress ID and Date: 7713, 2014-03-26_220224