Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 292
Wednesday, March 20, 2013, 07:51 AM
The original plan was to make something like the buffalo chicken poblanos but I couldn't find poblanos and I only had a small piece of chicken. So I used green peppers and I made a filling with lots of vegetable fillers. First, I cut the pepper and baked it in the oven (425°F) while I was preppy the rest so it could pre-bake. I didn't time it but I'd say it was about 20 minutes. I made a filling with the following:
I used goat cheese instead of Laughing Cow wedges because I thought it would add more flavor. I didn't end up tasting it at all so I probably won't do that again. When this was all done, I filled the peppers, topped them with a bit more shredded cheese and baked them at 425 for half an hour.
It was very good but very wet. When I cut into the pepper, water basically poured everywhere. I ended up cutting it so it was basically like eating the filling with a bit more pepper. I still enjoyed it but I think I need to do a better job draining the drying the filling first. And maybe use fewer peppers in the filling so that the pepper shell's flavor didn't meld into it.
I also had a plain spinach salad.
Points Plus for the peppers:
Shredded Cheese...5
Goat Cheese...2
~9 oz chicken...8
-----------------------------
15 for two so figure 9 for last night (since I ate the extra filling) and 7 for lunch.
Original Wordpress ID and Date: 3293, 2013-03-20_075100
Tuesday, March 19, 2013, 10:15 AM
I made a very simple meal. I sprayed apiece of cod with pam, sprinkled it with McCormick chicken Seasoning, garlic powder and pepper, then baked it for 25-30 minutes at 400. I think I overcooked it a bit since it was a tad chewy, but not too bad. Still, it was pretty good and extremely simple! Nothing out-of-this-world, but definitely good enough.
I also steamed asparagus (cut into thirds) and sprinkled it with parmesan cheese. I bought the skinnier ones since they tend to be more flavorful. I do not know if it was the asparagus, cooking time, etc, but this was probably the most flavorful asparagus I have ever made. I didn't do anything special; it was just really, really good! And also very simple.
Original Wordpress ID and Date: 3288, 2013-03-19_101508
Monday, March 18, 2013, 08:40 PM
I had been wanting to try this for a bit. I basically started making normal Sloppy Joes without meat. While it was going, I cooked about 2/3-3/4 cups of dry lentils covered for a bit. I let the sloppy joe sauce simmer then, after the lentils were partially cooked (partially uncovered to cook down), I added them and let it cook. I basically stayed true to the recipe but with extra mustard, a bit of honey, splenda, lots of garlic powder and a tiny tad of Dave's Insanity (to really kick up the heat). I served it with spinach on top.
I liked it a lot. It was pretty easy and I think healthier than the regular one with beef. Last time I said it was 11 for the beef. Considering this was 9 for the lentils, I guess I didn't save too much. Still different and really good.
The green beans were done with Penzeys Sandwich Sprinkle. I started with just olive oil and the sprinkle and once it was a bit blackened, I added some water, with a lid to steam it and get it to cook all the way.
Original Wordpress ID and Date: 3280, 2013-03-18_204053
Monday, March 18, 2013, 06:38 PM
This was another recreation of something Meredith made a while ago. It was really easy too. We started by roasting chopped cauliflower at 450 for 20-30 minutes until it was starting to show some browning. Then, we sautéd half an onion and a lot of finely chopped mushrooms. After they had been well reduced and cooked, we added a thing of the Trader Joes Soy Chorizo (pictured below). We then immediately added the roasted cauliflower and mixed it together. We let it cook and get a bit crispy. We also added some capers and the brine. It gives it a bit of saltiness and more flavor. Extremely good and extremely easy. The chorizo is 4.85 servings at 3.9points plus per for 19 total. Add two or three for oil and incidentals. Basically, two large servings at 12 points each! I would definitely make this again. Also, the soy chorizo may be good when used in something else. I'll keep it in mind.
We also made a red-lentil dip from the recipe below. I think she followed the recipe pretty closely except she used grits in place of corn meal. I am honestly not sure if there is really any difference. It's interesting how the corn meal gets cooked by the lentils and not on its own. We also probably used extra sriracha. I liked it a lot. It was maybe a bit gritty but not too bad. I would go lighter on the parsley as well. I could imagine making this as a meal unto itself, or spreading it on some vegetable as a really nice side. It could also take the place of hummus
edit note: Added note to capers
Spicy Red Lentil Spread (from The First Mess)
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Soy Chorizo:
Original Wordpress ID and Date: 3265, 2013-03-18_183818
Tuesday, March 12, 2013, 06:25 PM
I made this at Adam's apartment. I used roughly the normal taco stew but we really just threw it together more than anything. I used extra zucchini, more meat, lots of salsa, etc. I also used peas instead of corn since that is all we had. There really isn't much more to tell about it. It was pretty standard. As a side note, we didn't have any sour-cream or yogurt so we used bleu-cheese dressing. It was actually a really different but nice flavor.
The brussel sprouts were done between 400 and 450 (I don't recall which we used, I think it was 450). They were pretty good!
Original Wordpress ID and Date: 3253, 2013-03-12_182534
Saturday, March 09, 2013, 05:55 PM
The main meal here was the mushroom thing based on the recipe below. Meredith had made it a while ago and we decided to do it again. We actually had planned it for the night before but scrapped it for lunch the next day so it had a long marinade. Meredith had found this mixed light-dark miso paste that was very good. We served it on a bed of arugula. It didn't make much but it was extremely flavorful. I would happily make it again, but I would make more. I think Meredith_may_ have used less oil.
Meredith also made chia pudding. I do not recall all of the details but basically chia seeds in vanilla almond or coconut milk and let it pud (yes, it's now a verb) in the fridge. We topped it with chopped pistachios. It is very good and pretty easy. It tasted a bit like tapioca pudding but much easier to make. I also added some splenda to mine to make it sweeter. Oh, and we also used dried fruits.
Finally, we threw together a banana bread. There is absolutely no chance we could make it again or even describe it. We were trying to make a banana filling with mashed banana, splenda, maple and some other syrups. It got way too soupy so we tried to add some corn starch. Still not much success. Finally, we gave up and made it into banana bread. Meredith did it and I do not recall the details but it got very puffy. Whatever Meredith looked up called for some cider vinegar. Of course, when we added the baking soda, it bubbled. So we added some baking powder. It was a bunch of adding this and that until we were satisfied. We divvied it up into mini-muffin tins and these ramekins. They came out a bit tough (probably too much mixing) but they were really good. I was happy with them!
Miso-Marinated Portobello Carpaccio [Vegan] (From SeriousEats)
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Original Wordpress ID and Date: 3242, 2013-03-09_175547
Sunday, March 03, 2013, 10:38 AM
We made chocolate drizzle popcorn. We basically air-popped a bunch of popcorn and the drizzled chocolate over it. We used just plain old (boring) hersheys melted in the microwave. We drizzled it on the popcorn as evenly as possible and then refrigerated it. They came out pretty good with a nice mix. There was just a little bit of chocolate on every piece.It was good though my hands got covered in chocolate.
Original Wordpress ID and Date: 3233, 2013-03-03_103854
Sunday, March 03, 2013, 10:22 AM
I made vegetable and egg fajitas for breakfast. I took a whole onion, a bunch of birds eye chiles, lots of mushrooms, a poblano and beans. I then added egg (beaters) at the end, and mixed it all in. I used salt, pepper and a bit of adobo seasoning.
It was very good but very spicy. We had it with low-cal tortillas.
Original Wordpress ID and Date: 3229, 2013-03-03_102252