Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 298
Wednesday, December 26, 2012, 10:09 PM
I made carrot cake pancakes from the usual recipe. This time, I actually used walnuts which I had skipped in the past. I do not know what caused it, but it was super thick. Even before the carrots. With the carrots, it was still pretty dense. I tried to let it cook for a long time to make sure it was cooked through. Still, it ended up being a bit raw inside
I also made bacon in the oven. I used the "trick" where you use a cooling rack in the pan so that the bacon grease falls off while it is cooking. There was extra bacon so I cooked that in a pan as well but without the rack. Both came out very flat and well cooked, but the one without the rack was actually better. I guess because it kept frying in its own oil as opposed to it dripping down. I'll keep that in mind for next time and probably skip the rack.
Original Wordpress ID and Date: 2932, 2012-12-26_220928
Tuesday, December 25, 2012, 10:08 PM
My mom was visiting and we decided to cook. We started with french onion soup. We used the cast iron dutch oven and really, really caramelized the onions. I do not know what else we did differently, but it was probably the best french onion soup I have done before. About half and half chicken and beef base (maybe 6-8 cups) and a cup of white wine. We put slices of bread in and melted the provolone in the broiler.
The moussaka was the standard. It took a long time to cook down, but I am not sure it was more or less than the usual. I think I overcooked the béchamel since it was too thick. Based on my mom's comments, I should try to see if there are alternative more flavorful, yet healthy, ways to do the béchamel. It isn't a crucial part of the recipe, but I want it to be better.
Original Wordpress ID and Date: 2930, 2012-12-25_220844
Saturday, December 22, 2012, 10:16 PM
I made some strange type of pasta with garlic and peppers. I used a lot of garlic (with this tip), and I sautéd onions and poblano peppers. I added the pasta and a small can of chicken. It was okay. Despite a huge amount of garlic and even using oil with it, yet it was still not very garlicky I am not sure what I am doing wrong.
I also made the roasted cauliflower from here. It was very good, but I think I let it go a bit too long. I had to not eat a bunch of the little bits, but that is not a big deal. I'll definitely do it again, but I'll cook it less.
Original Wordpress ID and Date: 2926, 2012-12-22_221644
Saturday, December 22, 2012, 12:41 PM
Again, no photo since I ended up putting it in the fridge and ate it the next day. I basically put butternut squash and carrots in the pressure cooker with water, soup base, crushed red pepper, cayenne pepper, nutmeg and pumpkin pie spice. I did it in the pressure cooker to speed it up. It was pretty good. A bit spicy but good
Original Wordpress ID and Date: 2920, 2012-12-22_124130
Thursday, December 20, 2012, 12:31 PM
Somehow I forgot to take a picture. I made tilapia in the oven with a sauce from Trader Joes (garlic and eggplant). I have always had issues cooking tilapia from frozen in the oven since it takes longer than I expect and I have to microwave it. So I defrosted it in the microwave first.
It was pretty good and pretty easy
Original Wordpress ID and Date: 2918, 2012-12-20_123152
Wednesday, December 19, 2012, 08:13 PM
I made taquitos using the pretty standard method. I pressure cooked chicken (there was a lot), with lots of onions, peppers, garlic, and spices. I did the standard stuff with adding the water from pressure cooking to the chicken. I also used some hot pace. I put sriracha in the water which I think gave the chicken a bit more flavor. I did the laughing cow thing too.
I do not know if it was that I do not usually use these smaller tortillas (not sure which ones I used to use), but this made 10 of them. Each tortilla has lots of fiber and only 45 calories.
Original Wordpress ID and Date: 2913, 2012-12-19_201350
Monday, December 17, 2012, 08:48 PM
I just threw this together. I sautéd onions then added a thing of seitan. I then added Pace Hot Salsa. I let it cook down and then added a bunch of low fat mexican cheese. I actually added way too much. I'll cut down on that next time. (to save calories and it wasn't needed)
I steamed broccoli (faster than roasting) and added some sprinkle cheese, and some white cheddar popcorn cheese stuff.
Original Wordpress ID and Date: 2910, 2012-12-17_204818
Sunday, December 16, 2012, 08:30 PM
I made this with Meredith at her house. We followed the recipes below. For the soup, we stayed pretty true to it except roasted the brocoli for 20 minutes. We also used a cheddar-gouda. The leek was very large that added extra flavoring. I am not sure if you could really taste the cheese. I would definitely make it again, but I'd try to reduce the cheese. We also used a yukon gold potato.
The shrimp was only loosely based on the recipe. We used more butter (instead of oil) than we regularly cook with but still not too much. We used the shrimp from frozen so we had to let it cook and dry out a bit more. We cooked the pepper (which we used a different kind, I just don't recall what kind), the garlic (used 10 cloves), and the crushed red pepper separately since the shrimp was going. We added it all together, added some sriracha, the paprika (we used hot smoked) and the parsley. It was very good. A bit spicy but not in a bad way. Lots of flavor and for one of the first times, I could really taste the garlic. We didn't have the banana ketchup.
We forgot the lemon on both recipes
Gambas al Ajillo (Spicy Shrimp and Garlic) (from Burnt Limpia)
Local Copy -- password is the name of my dog, all lower case
Roasted Broccoli & Cheddar Soup (from The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2905, 2012-12-16_203032