Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 302
Sunday, October 21, 2012, 11:55 AM
I made the usual Moussaka. Despite what I noted last time, I again forgot how intense it is to make this. There really isn't a moment when you can stop.Especially when trying to keep the mess contained. I followed out adapted recipe pretty closely. However once the beef mixture was done, I tasted it and was lacking a bit so I added more spices. It didn't have the full affect since they didn't cook into it for 45+ minutes but it helped.
I again sliced the eggplant length-wise with the mandoline. That made it much easier. Also, I didn't worry about layering it a bit since the slices are pretty thin after being cooked. Another thing I did differently was, after laying out the potatoes, I sliced them to make cutting easier later.
It took so long to make that by the time it was in the oven and the kitchen cleaned, it was late. While it was cooking, I realized I wasn't that hungry. So I actually ate something else and just had a bit of this for dinner. It made 3 nice sized lunch portions, a large dinner portion (for the next day), and a smaller side-dish type portion which I froze.
The bit I ate was very good though, as I said above, the sauce could have used a bit more flavor. And maybe less salt.
Original Wordpress ID and Date: 2781, 2012-10-21_115509
Friday, October 19, 2012, 08:22 PM
The basic roasted veggies with chicken sausage. I used a lot of onion and pepper. About 1lbs of potato. I also used artichoke hearts
Original Wordpress ID and Date: 2777, 2012-10-19_202208
Thursday, October 18, 2012, 02:54 PM
I made spaghetti squash vindaloo. I had bought this vindaloo curry sauce (pictured below) a while ago but I have been hesitant to use it since the whole thing has 250 calories. But, I decided I could use it with spaghetti squash and be okay. So, I microwaved the squash (more on that below). As it was almost done, I mixed a bit more than a cup of water, this paste and some other seasonings (garlic powder, curry powder, crushed red pepper, minced onion, etc). I added the squash and let it boil away for a while. I probably could have let it go even longer but I grew impatient. It ended up being pretty good. Some spice but lots of flavor. Not the normal vindaloo flavor I expected, but still good. I originally saved some, but decided to eat it all. Basically, the only calories were from the sauce.
I also made zucchini chips, first noted here, and then done again here. Like the last time, I used the thicker setting (3mm). The interesting thing is they cooked very unevenly, even on the same tray. The ones that have a little bit of brown were incredible. They had a lot of sweetness, a nice crisp, and lots of flavor. The other ones were mushy and bad. I do not know why there was such disparity. I think next time, I'll go back to the thinner setting and watch them very closely.
_Note on the spaghetti squash:_As I did for the first time here, I cut it first, took out the seeds, and then microwave dit. I noted then that cutting it raw was hard. Well, I figured out the trick this time. I cut off the top and bottom, and then I was able to cut length-wise very easily. Taking out the seeds while it was cold was, again, so much easier.Definitely the way to go. I pammed it, put some salt and pepper on, and microwaved it, skin side down, for 13.5 minutes.
Original Wordpress ID and Date: 2330, 2012-10-18_145444
Wednesday, October 17, 2012, 01:11 PM
An orange meal! The salmon burgers were from Trader Joes. They weren't anywhere near as good as the ones from Costco. They had less flavor and cooked out a lot more fat.
I also made sweet potatoes like I do hash browns. I microwaved them for a bit, then I used a sauté pan.
Overall, it was a pretty mediocre meal
Original Wordpress ID and Date: 2322, 2012-10-17_131121
Monday, October 15, 2012, 09:08 PM
Meredith had pinned this recipe (below) a while back. We chose it since we wanted a fast, easy, and healthy meal. Basically you sauté broccoli rabe, then add beans. Then just make scallops on a hot pan. I was a bit uncertain about the scallops since it didn't seem hot enough and I had to leave them on for a while. However, thankfully they didn't turn out dry and were actually pretty good. All I did was slice a little bit on top, then add salt. Also, since we didn't feel like peeling garlic, we sliced up some roasted garlic and added that.Appropriately we bought the scallops and broccoli rabe at whole foods. Also, we bought 1 pound for two people which was a bit too much. Oh, and no lemon
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Seared Sea Scallops with Broccoli Rabe and White Beans (from Whole Foods)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2317, 2012-10-15_210810
Wednesday, October 10, 2012, 09:01 PM
I used the leftover chicken from 2012-08-12 but I didn't even try to use the grill and just used the cast-iron grill pan. I ate both pieces since it wasn't really that much and the pieces are small. I also had roasted broccoli It is my favorite way to make it and its so easy as long as I do not need the oven
Original Wordpress ID and Date: 2310, 2012-10-10_210103
Tuesday, October 09, 2012, 09:00 PM
I made taco stew. It seemed too thick so I added more water. That may have been a mistake as it was then very watery and more like taco soup than stew. Oh well. It made a lot but still not too bad calorically
Original Wordpress ID and Date: 2307, 2012-10-09_210050
Monday, October 08, 2012, 09:45 AM
I followed the basic recipe except I went very heavy on the parsley and cilantro, and I used minced onion since I was out of regular. They were pretty good, but a pain-in-the-ass to mash. I need to find a better way to mash to dough. They were also a bit dry today. I do not know what that is.
Original Wordpress ID and Date: 2294, 2012-10-08_094511