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 > 288
KitchenKatalog: Blog 288
Monday, May 13, 2013, 07:24 PM
Another copy of the first time. It may be a copy, but it is also becoming one of my favorite meals. It is really easy and rather healthy. I would be interested in making a vegan version sometime with seitan and vegan oyster sauce
Original Wordpress ID and Date: 5807, 2013-05-13_192412
Sunday, May 12, 2013, 08:02 PM
I made a mixture of carrot "pasta" and regular. The carrot pasta was inspired by this Kitchn Post, but I didn't really follow anything specific. I used a vegetable peeler to slice down 4-5 carrots (after discarding the outside). Then, I put four cloves of minced garlic into about 1 tbsp of olive oil and a heaping scoop of Smart Balance (already hot). I also added a heaping pinch of crushed red pepper. After that went for about 30 seconds, I added the carrots and then one serving (2oz dry) of mostly cooked pasta. I mixed it all and added a bit of the pasta water. I also added garlic powder, salt and pepper. When I put it into the bowl, I added some cheese.
It came out very good. Much more bulk than just the pasta and a good amount of flavor. I liked it very much and I would definitely do it again. I may also find a way to get more of the carrot out of it. I still had a good amount of carrot left. Using thicker carrots would work much better but they didn't have them at the supermarket.
I also madezucchini fritters with with no major changes. I did let them cook a bit more to crisp them up.
Original Wordpress ID and Date: 5800, 2013-05-12_200245
Saturday, May 11, 2013, 10:54 PM
I wanted to make falafel (with the changes I noted on 2013-05-12) but I wanted enough for a lunch a day later. So instead of eating it all, I made them more into patties, then I served them open face on multi-grain, low-fat english muffins. I made a za'atar dip with za'atar, greek yogurt and garlic powder. I also served them with a thin slice of tomato.
They were extremely good as always these days. Nice crisp to them with lots of flavor. I liked them served this like too. I think I would use tzatziki instead of za'atar dip in the future if I didn't have to make it myself. Either way, I would also add a thin slice of cucumber.
Point-wise, it came out the same as just eating the whole thing but this is more interesting and makes more.
Made two servings. Here is the points for one (4 open-face things)
2x Multi-grain low fat english muffins...5.8
1/2 can chick peas...4.8
1/8 cup flour...1.4
1/2 tsp olive oil...0.6
4oz (1/2 serving) FF Greek Yogurt...1.6
---------------------------------------------------
14.2 or 14
Original Wordpress ID and Date: 5798, 2013-05-11_225440
Thursday, May 09, 2013, 09:42 AM
My original plan was to make taco cupcakes but for various reasons, I didn't end up cooking until 9:00pm. So I came up with this. I made a bunch of small burger patties from extra lean ground beef with lots of stuff mixed in. I do not remember everything, but there was: garlic powder; salt and pepper; crushed red pepper; 21 seasoning salute; and probably other things I am forgetting. I did them on the grill pan.
While they were grilling, I thickly sliced two graffiti eggplants, pammed them and then sprinkled them with salt (key ingredient with eggplants; though better if you can let it sit for a bit). I then broiled them for 5-6 minutes/side.
I used a bit of low sugar ketchup and some hoagie spread, then I put the seasoned burgers on top.
They came out very good though extra messy. I assume the liquid coming off of them was the eggplant since I used such lean beef and the patties dried out a bit. Still, I liked how fast and easy the meal was. It was also very healthy at just 5 or 6 points for the beef (1/3 lbs extra lean) and maybe one for the pam + low sugar ketchup.
Original Wordpress ID and Date: 5791, 2013-05-09_094200
Tuesday, May 07, 2013, 09:07 PM
I threw together shakshuka from the following:
I did the onions and shallots first, then added the peppers, then the rest. I let it cook for about 30 minutes or more and then poached eggs inside of it. I topped it with grated parm cheese. It came out very good. Lots of flavor. And the broccoli was nice and covered with the tomatoes. I probably could have cooked it a bit longer, but it was fine. It did have a nice spice to it, my guess is it was the jalapeño seeds.
I also tried to make something with the rest of the broccoli. I had the dipping sauce from tuna tataki(from 2013-05-02). I strained it to remove any chunks of stuff, including some old tuna that was there. I added some (actually, too much) corn starch. I then steamed broccoli a bit then added the sauce. As I said, it was too much corn starch and the whole thing thickened too much. That wasn't so bad, except that the sauce was extremely salt and way too lemony. It may work well for a tuna dipping but it pretty much failed for coating/stir-frying broccoli. I ate a few pieces and threw out the rest.
Original Wordpress ID and Date: 5787, 2013-05-07_210733
Monday, May 06, 2013, 02:16 PM
I basically did my normal falafel but I went heavy on the spices and added garlic powder and lots of za'atar. I also really let it cook for a long time (25 min/side). I do not know which change made the difference, but they came out exceptionally well! Lots of flavor, lots of crunch, etc. They even tasted like they were fried. I think making smaller balls helps that since there is just so much more surface area. Plus, then you get 20 little falafel which is more than enough food!
I also made za'atar-garlic dip. I just mixed a lot of za'atar and garlic powder in fat free greek yoghurt. It gave the meal some more protein and it tasted pretty good!
Original Wordpress ID and Date: 5782, 2013-05-06_141633
Thursday, May 02, 2013, 09:30 AM
This was a very, very special meal that had a lot of requirements. I needed to make something that was very fast and/or could be prepared earlier; I needed something Meredith loved; and I needed something that felt special. I ended up going with tuna tataki (link to earlier post). I prepped the sauce earlier and we just did the tuna when we were ready. It came out okay. We were distracted and talking on the phone while making it and I forgot to coat the tuna with some of the sauce fist. Still, it was pretty good (even though the presentation kind of failed).
I also purchased a red-velvet cupcake; a fruit tart; and a salted carmel tart for dessert. We just ate the cupcake and saved the others
Original Wordpress ID and Date: 5778, 2013-05-02_093001
Wednesday, May 01, 2013, 08:45 PM
I wanted to do something with corned beef but I was tired of just doing reuben things. I warmed/fried a bit of corned beef on the pan, put it on top of a whole grain english muffin and then topped it with a poached egg. I poached the eggs using the trick from Serious Eats where you strain away the very wet part of the egg. I forgot to use the strainer though to put the egg in the water. Still, it worked really well for one (closer in the pic) and pretty well for the other. I did cheat a bit with a tad of vinegar in the water.
The corned beef was from Whole Foods and didn't have any nitrates. I liked the idea of healthier corned beef and it was pretty good flavor wise but a bit too salty. Oh well.
I also had (too much) steamed sugar snap peas. I didn't calculate the points, but it wasn't too bad. 3 eggs (6) (only two pictured), 2 low-fat, whole grain english muffins (6) and 1/4 lbs corned beef (~4)
Original Wordpress ID and Date: 5772, 2013-05-01_204543