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 > 289
KitchenKatalog: Blog 289
Tuesday, April 30, 2013, 07:30 AM
I wanted to make a very light meal. I cooked mahi-mahi in the oven at 400 for about 25 minutes. I think that was too long. It got kind of dried out and lost flavor. I'll do less next time. And I made kale chips. The interesting thing with them was that I still had leftover kale so I tried microwaving them on parchment paper. It seemed to work. I got kale chips from the microwave as well.
Extremely low points. It was about 8 oz of fish (raw) for 4 points and nothing (or just a bit) for the kale.
Original Wordpress ID and Date: 5770, 2013-04-30_073023
Monday, April 29, 2013, 09:00 PM
I made lentil sloppy joes like last time. I used 2/3 cups of lentils with a 2:1
I also used mostly low-sugar ketchup to reduce the points. I served them on low-fat, whole grain english muffins. I do not know why but they were pretty mediocre. Maybe a bit too mushy, maybe it was the different ketchup, maybe the seasonings.
I also had asparagus
Original Wordpress ID and Date: 5768, 2013-04-29_210035
Sunday, April 28, 2013, 07:35 PM
This was an exact copy of the last/first time I did this. I used the recipe on that page except that I used "Beef Top Round London Broil" which I liked even more. There wasn't a big layer of fat and I was very easily able to cut off what was left. I sliced it thinner too. I froze it for 25 minutes and then very carefully sliced it as thin as I could.
It would very well. The whole meal was very good though the soup was a but less flavorful than usual.
Original Wordpress ID and Date: 5764, 2013-04-28_193517
Friday, April 26, 2013, 11:16 AM
I wanted something pretty hands off and fast since I was also cooking for a friend. I made the regular curry-roasted cauliflower. I think I should have split it into two pans. Even after removing the foil, I feel like it may have steamed a bit too much. They were kind of soft.
I also made salmon burgers (from Costco) in the grill pan. I used light, whole-grain english muffins as bread. As a side note, I am no longer planning on buying Arnold's Sandwich Thins. The english muffins have very similar nutritional specs but are a lot more flavorful, and bigger. I like the extra crunch form the nooks and crannies. I put out all kinds of toppings for the burgers. I went with hoagie spread and BBQ sauce.
Original Wordpress ID and Date: 5760, 2013-04-26_111606
Tuesday, April 23, 2013, 10:14 PM
I made falafel (modifications are noted on that recipe page), again using rye flour for regular since I had it. They came out pretty good though a bit wet despite over 40 minutes cooking. It also seemed to make more than last time, but I think I am wrong.
I also roasted broccoli. I just put it in for the entire time the falafel was in (40 min at 375). They came out fine with the lower and slower roast.
Original Wordpress ID and Date: 5755, 2013-04-23_221421
Thursday, April 18, 2013, 08:55 PM
Standard roasted veggies with the addition of celery (since I had it) and something else (I don't recall. I'll come back and add it if I remember).
Pretty good though the celery was a bit strange. It is also very wet which I think impacted everything else.
Original Wordpress ID and Date: 5753, 2013-04-18_205509
Tuesday, April 16, 2013, 09:07 PM
I based this loosely on this recipe. Basically, I thinly sliced zucchini into little pieces using the mandolin. I then added a tad of olive oil and lots of salt and pepper. Then I added 1 serving of Whole Wheat Plus pasta. I added a bunch of grated ricotta salata. I mixed it all together and microwaved it to warm it up. After it was done, I added two "fried" eggs. (probably over-medium. No oil, just doesn't in the pan). I added more salt and pepper plus more cheese. It was really good. The egg flavor mixed well with the salt and pepper (and cheese).
I also made curried cauliflower. It was very good but way toooooooo salty. The salt shaker broke open a bit and poured in. Still, it was very good. Crispy as always and really good.
I didn't calculate the points, but it must be low. Just the pasta, a bit of oil, the eggs and the cheese.
Original Wordpress ID and Date: 5748, 2013-04-16_210707
Monday, April 15, 2013, 06:42 AM
I made Mushroom + Quinoa stuffed mushrooms. First, the filling. I started with sautéing half an onion using dry sherry to deglaze the pan. I then added a lot of finely chopped mushrooms. That included both the stems of the caps I stuffed and an additional pack of mushrooms. Basically, a lot. I kept adding sherry and letting it cook away. I then added_cooked_ quinoa (started as 1/2 cup dry, Osem in the water). Finally, I added lots of garlic powder and TJ's 21 seasoning salute.
For the mushroom caps, I pealed away the outer layer and then spread laughing cow into the inside. I cooked it for 25 minutes at 350 (see 2011-01-10). These mushrooms were a bit small making it difficult. And annoying to peel. I wonder if there is an easier way.
Anyway, they came out pretty good. They were small and not the most filling thing, but the laughing cow trick really gives it a lot of flavor. And the topping got nice a crispy, though a lot fell off the caps.
The points were 9 for the 1/2 cup dry quinoa, 3 for 5 wedges of Laughing cow, plus some for the sherry. It made two meals worth including extra filling. Even if you count the sherry as, say, 5, it is 17 for two meals. Not bad.
Original Wordpress ID and Date: 5745, 2013-04-15_064200