Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 293
Saturday, March 02, 2013, 11:22 PM
Emily and I made two ingredient cookies. Basically, you mash up two bananas and a cup of quick oats, then cook them at 350 for 15 minutes. We also added a little bit of Splenda. And we kept having to add some more quick oats since it seemed a bit too wet (and they mentioned that you may need to do that). Also, they warn you about them sticking but I used a silpat and it worked fine.
They were okay. About what you would expect. It just tastes like bananas and oatmeal. Not all that good, but they may serve to be really good on something like a bike ride.
Two Ingredient Oatmeal Cookies (From The Burlap Bag)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3226, 2013-03-02_232222
Saturday, March 02, 2013, 11:03 PM
I made the carrot pudding again twice. Yesterday was the normal followed closely, and the second batch today, I cut the sugar in half and added 4-5 splenda packets. It came out good but less caramelized looking and slightly fake tasting. I think this is fine but I won't go lower on the
(Note, this recipe is now included in my Recipe Book)
Below is an updated recipe with a note on the two:
Either:
--- OR: ---
Put the milk and the smart balance in the pressure cooker. Heat/bring close to boil. Grate the carrots and add to hot milk mixture. Mix all the dry ingredients separately then add them to the carrots in batches stirring in between. Bring pressure cooker to full pressure on setting 2 for 15 minutes (that timing starts when the regulator starts venting).
Release the pressure quickly (just with the gauge). Then cook on medium to reduce until it is the desired consistency. You may have to scrape the pan a bit.
For the sugar, I found that the 100g/9 packets was very good with lots of caramelization and not too much "fake" flavor. A good mix. However, the 50g/13-14 packets is also still tasty, but tastes_slightly_ more fake and less carmely (in flavor and color). It comes down to whether you're will to add the calories. Obviously, a mix in between is fine too._
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Original Wordpress ID and Date: 3221, 2013-03-02_230334
Saturday, March 02, 2013, 10:47 PM
This was different. I made lentil Moussaka. I basically followed the standard recipe except instead of beef, I added 1-1/4 cup dry lentils. According to this Kitchn post you should be careful cooking lentils with acid because they can remain hard. I decided not to heed that and let it cook in the tomato sauce. Well, they were cooked but still noticeably crunchy. next time, I'll cook them separately and then add them towards the end. I also added more seasonings as I went since it didn't have the usual flavor.
Also, I made the béchamel with regular flour (no point change) but I used a more gentle heat. This worked well. I think I got a better sauce that tasted less floury.
Overall, it was pretty good. Nowhere near as good as the normal with meat, but not too bad either. I do think it needs more seasonings with the lentils.They are much healthier and vegetarian for Emily. Again, it made a lot. At least two big dinners and two nice size lunch type portions. And, as I said above. much lower points with the lentils
Original Wordpress ID and Date: 3218, 2013-03-02_224746
Friday, March 01, 2013, 07:13 PM
I kind of threw this together. I cut up most of a butternut squash into small pieces and then I kept tossing them in a medium-high temp cast iron pan. I just used pam as the oil. I kept tossing them, covering them some of the time and letting them cook down. I added lots of rosemary and some salt. As they got more finished, I put a thing of seitan into the mix. Finally, I cracked eggs into the pan and put it in the oven. I alternated between the oven at 450 and the broiler. I think I may have gone just a but too long as the yolks were more set than I would have liked, but not too bad.
The stuff was very good. I would definitely do it again. Other than cutting the squash, it wasn't too hard and made a nice, low(ish) point breakfast. I am not sure if you have to start counting the squash at a certain point or not.
Also, on Emily's suggestion, I tried roasted the squash skin. I ended up burning most of it, but the unburned pieces were surprisingly good. I expected them to be chewy and gross but they weren't
Original Wordpress ID and Date: 3211, 2013-03-01_191300
Thursday, February 28, 2013, 07:12 PM
Standard CurryCauliflower and then just plain shrimp done from frozen in the pan. Easy, simple, filling and low points
Original Wordpress ID and Date: 3208, 2013-02-28_191216
Wednesday, February 27, 2013, 08:18 PM
I made a very good seitan stir fry. I used the following:
It came out very good. It also made quite a bit but I enjoyed it. Lots of salt though.
Original Wordpress ID and Date: 3203, 2013-02-27_201826
Tuesday, February 26, 2013, 07:45 PM
I made the pretty standard seared salmon and pretty standard kale chips. I used Montreal Chicken seasoning on the salmon. This was also the first time I used salmon I bought from frozen. It didn't make any difference I guess. I wasn't sure if/how it would hold up to this cooking technique.
Kind of a boring meal I guess, but it was relatively fast, very easy, and low in points!
Original Wordpress ID and Date: 3199, 2013-02-26_194549
Monday, February 25, 2013, 07:46 PM
I made a Reuben-ish sandwich like last time. I did basically the same thing, except that I think this will come out with a bit lower points since I used less cheese and corned beef. It was only about 1.5 oz of lite Jarlsberg so 2.5 points Plus. And 1/4 lbs for 4 points Plus for the cheese. So I would say 11-12 points plus instead of 14.
I also made green beans. I used Sandwich Sprinkle and I kept it uncovered until the spices nicely got blackened. Then, only towards the very end, I added a bit of water and covered it.
Original Wordpress ID and Date: 3193, 2013-02-25_194631