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KitchenKatalog: Blog 294
Saturday, February 23, 2013, 09:03 PM
I made roasted veggies and chicken sausage (except I used a turkey sausage)I used the following:
I mixed it all, added lots or rosemary, garlic powder, thyme,parsley sage and salt. I also cooked it on parchment paper since my dad told me that it helps to absorb extra water. The sausage was a bit different. It was plain turkey sausage from Kroger. I originally didn't think it tasted very good, but I actually came to really like it.
Carrots and parsnips were a nice and new addition.
Original Wordpress ID and Date: 3186, 2013-02-23_210340
Thursday, February 21, 2013, 08:45 PM
I had a soupy (and salty) meal. I made the pretty standard taco stew with no major changes. I might have used a bit too much broth and didn't let it cook down. It was a bit salty but pretty good. Point-wise, it was 11 for the beef, 8 for the beans, 4 for the corn so 24 for the whole thing. It made three large portions. I had about two for dinner and I have one for lunch. 8 each.
I also made French Onion Soup. I let 3 sweet onions caramelize with a bit of oil and Smart Balance. I let it go for a while covered then I turned up the heat and let it get nice and caramelized I then added 1 cup of wine and 3 cups of a broth (mixed 1/2 and 1/2 beef and chicken). It was also a bit too salty. (theme of the meal). I used the broiler to melt some swiss cheese on top. I do not know the points for this. Probably not too high as most of it just comes from the oil.
Original Wordpress ID and Date: 3179, 2013-02-21_204520
Wednesday, February 20, 2013, 08:45 PM
I made pretty standard taquitos. They didn't really come out too good. I am not sure why, but I probably overcooked the onions and too much bell peppers. I used Trader Joes high fiber tortillas (1.25 points each). Normal pressure cooker chicken and used laughing cow. One thing that messed up the rest of the meal was not knowing the timing. I had never included it before. It is about 400°F for 15-18 minutes. Maybe I should have used more sauces and spices.
I also tried to make brussel sprouts in the cast iron pan.Because I wasn't sure of the timing of the taquitos, I kept having to mess with it, turing it on and off. I covered it and it basically steamed. I found something that mentioned balsamic vinegar so I tried using a bunch of that. It was still good all said and done, but mushy. I'd look into other recipes and methods (I looked at this one quickly while trying to do 1000 other things)
Original Wordpress ID and Date: 3177, 2013-02-20_204506
Tuesday, February 19, 2013, 10:12 AM
This was a pretty simple meal. I bought frozen teriyaki mahi mahi from whole foods and I baked them at 400 for about 20 minutes. I also did brussel sprouts at 400 for 30-35 minutes (see this post). Overall, it was quick, easy, and healthy. Though the mahi mahi was a bit over-cooked and somewhat fishy. Also, the brussel sprouts came out mushy, but I like them that way. While it was pretty good, it didn't really make very much as much of the weight of the fish was the marinade.
Original Wordpress ID and Date: 3173, 2013-02-19_101235
Monday, February 18, 2013, 07:57 AM
There wasn't too much (if any) innovation in this meal. I did the lentils like last time except I kept them vegan by using Osem for the broth. I also skipped the vinegar all together. They were pretty good, though I am getting a bit tired of this "recipe." I should look for others
And the normal roasted cabbage. Again, I sliced on 3/16". I quartered them, cut out the stem and then slices with the top going into the blade first (the usual way). I couldn't find a big head so I used two little ones (one here, pictures, and one for lunch made as a separate batch)
Original Wordpress ID and Date: 3168, 2013-02-18_075758
Saturday, February 16, 2013, 12:56 PM
I made shrimp and grits following the idea from the last time again doing 1/2 cup grits to 1.5 cups almond milk and 0.5 cup water. While it was cooking, I sautéd onions and peppers (including some Birds Eye Chiles) then added them. I also added lots of seasonings including some cayenne garlic powder, and 21 seasoning salute. I then added shrimp towards the end. I also added 2 wedges of laughing cow.
Again, the cheese still didn't add much flavor or creaminess (I think). It may be not worth the extra calories. Oh, and I had
Points plus:
1/2 cup grits...8
6 oz shrimp...3.5
2 wedges of laughing cow...1.5
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13 for a nice sized dinner (plus the edamame)
Original Wordpress ID and Date: 3165, 2013-02-16_125653
Thursday, February 14, 2013, 09:07 PM
Garlic powder chili powder cumin oregano
I followed the recipe below and I actually did a pretty good job sticking with it. I roughly halved it. I used 2/3 lbs extra lean beef. Rather than use half a bell pepper, I actually used two (as the extra vegetables). I also 5 Birds Eye Chili and one small dried bhut jolokia. THat was all it needed to make the whole apartment nearly toxic. I spent quite a bit of time coughing to it. Instead of salt, I used extra Better Than Bouillon in the broth. For the seasonings, I used chili powder, cumin, garlic powder and oregano. I didn't really measure it but it was probably more than it called for.
I kept adding extra beer as needed to keep it moist. Probably a bit over had a bottle by the end. I cooked it for about 30-40 minutes before adding the tomatoes, beans and 1/2 cup of corn.
It was very, very good. Spicy from the peppers but a lot of flavor. Maybe a bit dry for chili but not really too bad. It made two big bowls (one dinner; one lunch). I would definitely make this again.
I also made roasted eggplant. I cubed a big eggplant, sprinkled it with a bit of olive oils, salt and lots of rosemary. I roasted it for 20 minutes at 400; tossed it and then another 20 but at 425. They were cooked nicely they were pretty good. Maybe a bit dry but that was fine. It was rather easy to make and I would do it again.
Points Plus for the chili:
2/3 lbs extra lean beef...11
1 can beans...8
1/2 cup corn...2
~1/2 beer...3
------------
24 for two large servings
How To Make a Very Good Chili (From The Kitchn)
Ingredients:
Equipment:
Instructions
1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
2. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
3. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
4. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
5. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
6. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
7. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
Original Wordpress ID and Date: 3158, 2013-02-14_210739
Tuesday, February 12, 2013, 08:05 PM
This was a rather boring meal. I cooked Sweet and Sour tilapia (purchased frozen at Whole Foods) in the pan. In the mean time, I steamed asparagus. Finally, I had spinach and arugula salad with fat free french dressing. I didn't calculate the points but it has to be ridiculously low
Original Wordpress ID and Date: 3155, 2013-02-12_200501