Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 295
Monday, February 11, 2013, 08:04 PM
I made dirty (brown) rice in celebration of Mardi Gras this week. I followed this post for pressure cooking the rice (I used 1/2 cup dry rice) with chicken broth. While it was cooking, I sautéed an onion (using the technique where you use a dry pan and add water to deglaze/cool it). I then added sliced gimme lean (half a thing). Once the rice was done, I put sliced carrots and celery in the pressure cooker (since I forgot to add it earlier and let it cook so I needed to cook it faster). I also added lots of Emril's Essence to the vegetables, the rice and the whole combination when it was all done. It was very good but a bit salty. Maybe too much essence.
I also made kale chips using the notes from here except I went with them for only 18-19 minutes. They were extremely good. Also a bit salty, but a nice crisp, and lots of flavor. Kind of reminded me of the seaweed crisps I like to take for lunch but with a bit more mellow flavor.
Points plus for the rice:
1/2 cup dry brown rice...8.5
1/2 thing (3.5 servings) gimme lean...4
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Figure 13 points
Original Wordpress ID and Date: 3151, 2013-02-11_200456
Sunday, February 10, 2013, 08:10 PM
I made sloppy joes using the usual recipe. In addition to regular bell peppers, I also used a bunch of peppers that Meredith gave me (I'll add the kind later). They were really small so I just chopped them and let the seeds stay. They were a bit hot and I was constantly coughing while cooking, but the heat wasn't too bad while I was eating it. Not much more to add than that. I let it cook for a while and then topped it with a mass of spinach and arugula.
I also had curry cauliflower. I was careful to watch it so it didn't overcook. As per the usual, it was extremely good. A nice crisp and lots of flavor. It is also really easy and low in points.
Points plus for sloppy joes (all 4):
2/3 lbs extra lean beef...11
3/4 cup ketchup (I went light but I'll keep it)...8
4x Arnolds...10
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29 for 4 so figure 15 for dinner and 14 for lunch.
Update: They were Thai Birds Eye Chili
Original Wordpress ID and Date: 3146, 2013-02-10_201034
Friday, February 08, 2013, 06:05 PM
This was Meredith and my 4 year anniversary dinner. We had a big lunch, so we wanted something fancy but light. We started with some North Carolina Oysters. They were very good, or as good as oysters ever are. (I think I like the high-scale and fancy nature of them more than the oysters themselves). It was easier to open them than I remember.
The other part was tuna tataki. We used the recipe that Meredith had used in the past (it is below). We had a big piece of tuna and cut it, though we cut it wrong. We should have cut against the grain so that we could more easily slice it along the grain later. Anyway, it was very good. Meredith said it was on par with Wegmans which is a compliment (though she said it wasn't as good as last time she made it). It is certainly very easy. the sauce (which was very good) was more work than the tuna itself. Just goes to show how super simple it was.
We also made roasted broccoli soup like last time. I used homemade broth from a while ago (but I cannot seem to find the post). I needed to add salt to it,but I added too much. It wasn't so salty you couldn't eat it, but still too much. Luckily, it was really thick so I can add more water later.
(2014-01-07 Note. This was added to My Recipe Book)
Original Wordpress ID and Date: 3140, 2013-02-08_180553
Wednesday, February 06, 2013, 08:38 PM
First, I madezucchini fritters. I added the normal extra stuff, plus some chili powder and curry powder to mix it up. They came out pretty flavorless today. Maybe I need more salt and/or seasonings. I did use the Reynolds Wrap Non-Stick and I am a convert. No pam needed and they came up easily, which has never happened before. I think next time, I will cook them for longer at a lower temp to get the insides a bitmore done. They always seem to be somewhat mushy inside
I also made a Reuben(ish) panini on a Flatoush "wrap." I used about 0.3 lbs of corned beef slided thin and folded. I used slices of swiss which were pretty thick (and I do not think low fat, but I counted accordingly) and LF thousand island dressing. I used the panini press on medium-low for a while, but I think too long since the cheese kind of melted everywhere. Still, it was very, very good. It held together nicely and the flat-out bread was just thick enough. I also prepped another one and wrapped it tight in aluminum foil and froze it. I can easily just throw that on a (very low to defrost) panini press in the future for dinner.
Points plus for the zucchini
1/2 cup white whole wheat flour...6
Egg beater plus others...1
----------
7
Points plus for Reuben(ish) sandwich
Bread...[low] 3
Lite 1K Dressing...1.5
1/3 lbs Corned Beef...5
2x Swiss Cheese....4.5
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14 Points Plus
The sandwich came out pretty high, but I guess the whole meal at 21 isn't too bd
Original Wordpress ID and Date: 3135, 2013-02-06_203847
Tuesday, February 05, 2013, 06:59 PM
I made salmon again using the stove+oven technique I talked about here following the same technique and the same timings. I used salt, pepper and a bit of 21 Seasoning Salute. It was extremely good. Maybe a tad bit overdone, but very good never-the-less.
I also made green beanson the stove with Penzey's Sandwich Sprinkle. I put it on them and let the pan heat up. At a certain point, I added a little bit of water and put the cover on it. Then I kept tossing it as needed. There was some seasonings burned on the bottom of the pan but the green beans came out very good! I really liked them though I hate snipping the ends. I also had a perfect amount left for lunch the next day.
Original Wordpress ID and Date: 3131, 2013-02-05_185943
Monday, February 04, 2013, 08:23 PM
These were really good! I made a lot of filling with the recipe below...more or less. I used 9 oz of extra lean ground beef. I also used half an onion. I shredded a quarter of a large head of cabbage with the mandoline (on 3/16 of an inch instead of the usual 1/4). I also added a handful of bean sprouts and a bunch of carrots (though probably not a whole 1/2 cup). I added extra ginger. The ginger was very easy with using a spoon to scrape off the skin then the micro plane. I am glad I added extra ginger. It added lots of flavor. I probably went heavy on the oyster sauce (which, BTW, I bought about 2 years ago and it doesn't expire for another 3!). Finally, I added garlic powder, 21 seasoning salute and some Dave's Insanity (to really kick it up). I cooked them at the 400, but I let them go a bit longer. I forgot to use water to seal it but it worked fine. Also, I cooked the onions without oil using water to keep the temp in check. It's a great way to save on some fat.
As I said, they came out really, really good! They were very flavorful, very filling, and a great consistency. I kept having to turn on and off the heat since I was juggling the other dish. Still, everything cooked down really nicely. I'll definitely make this again! Oh, and it made 11 of them. I had 5 for dinner. I'll have 4 for lunch and I'll save two for sides with other meals.
I also made roasted cabbage as per usual (except again with 3/16" cut which I liked more). Again, I didn't add any oil until it was on the pan. I then added salt and spray then. Some of it was for lunch and the other for tonight. But I cooked it before the eggrolls and then put this pan back in for the last 4 minutes to warm it up.
Points Plus for the whole thing:
11 eggroll wrappers...16.5
2.5-3 tbsp oyster sauce...2
9 oz extra lean ground beef...9
---------------------------------
=27.5==>2.5 each (WW says a regular pork eggroll is 6)
There was (guessing) 5 servings (10 tsp) cheese in the cabbage so that whole thing was 3.
So dinner was 15 rounded!
Egg Roll Filling -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3125, 2013-02-04_202324
Friday, February 01, 2013, 09:00 AM
I made a quick pasta thing. I cooked the pasta (3 oz, 1.5 servings) and put it into the dish with a laughing cow wedge. I then added sprinkle cheese, Penzeys sandwich sprinkle, garlic powder and dried minced onion.
It was pretty good and fairly quick. However, I do not think it was really enough food. May have been better with a side.
Original Wordpress ID and Date: 3121, 2013-02-01_090005
Wednesday, January 30, 2013, 07:53 PM
I made spaghetti squash with leftover tomato sauce from the party. I defrosted some, plus some of the non-frozen leftovers. After doing the spaghetti squash the normal way (cut in half, deseed, spray with pam, sprinkle with salt+pepper, then 12 min in the microwave). I also defrosted some frozen chicken sausage. The chicken sausage was way overcooked by the time it was in, but that didn't matter much. I also added a bunch of ricotta and sprinkled cheese.
Point-wise I can only really guess since I do not know the tomato sauce. It was homemade so I know there wasn't much oil (4 tbsp olive oil + butter in the whole thing, 24 points). I'll figure I had about 3 points of that (1/8th). I also do not have measurements for the amount of the cheese . Figure 2 tbsp of low fat cheese. And maybe 2.5 servings of ricotta (guessing here).
Points plus:
Sausage (2 1/2 links)...5
LF Parm Cheese...1
Full Fat Ricotta...6
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12 for the two HUGE servings
Original Wordpress ID and Date: 3112, 2013-01-30_195329