Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 307
Wednesday, July 25, 2012, 10:44 PM
I made salmon burgers and steamed edamame. It was fast and easy_!_I let the salmon burgers cook for about 4-5 min on each side. I think I like them more cooked. They taste less juicy, but have a better texture.
Original Wordpress ID and Date: 2141, 2012-07-25_224426
Tuesday, July 24, 2012, 11:02 AM
I kind of just threw this together. I sautéd some kale for a bit, then took it out of the pan and cooked shrimp. I resisted the urge to actually add oil and just used pam. While the shrimp was cooking, I threw in a bunch of crushed red pepper. Finally, as it was nearing completion, I added back the kale and let everything cook together. As the pasta was almost, but not completely done, I threw it in to let all the flavors meld. I also added salt, pepper, garlic powder and probably some other seasonings.
It ended up being pretty good and certainly eclectic looking. It probably could have used a big heaping thing of garlic but I didn't feel like chopping it. What I really loved was that it was a lot of food for very few points. There was half a pound of shrimp (which is a large serving) at 5 points and 1.5 servings of pasta (the "plus" kind with whole grain and extra protein) for about 7 points. Figure 1 point for the pam (if that) and I had a nice sized meal for 13 points (plus).
Original Wordpress ID and Date: 2136, 2012-07-24_110219
Monday, July 23, 2012, 03:18 PM
This was the standard taco stew. I kept it pretty darn close to the recipe. I think the only thing was I just put the whole seasoning packet in for extra flavor and ease.
Original Wordpress ID and Date: 2130, 2012-07-23_151807
Wednesday, July 18, 2012, 03:17 PM
I made baked falafel, however, it would be more correct to call this baked bean patties. I was distracted as I was making it and opened a can of great northern beans instead of chick peas. Oh well, it still came out pretty good. I actually prepared the whole thing the night before since I knew I was going to be getting back on the later side. So, all I had to do was form them into balls, and bake.
They came out pretty good. They were easier to make and mash with the beans but also a bit wetter. I wouldn't aim to use the northern beans again, but it wasn't a big deal.
Original Wordpress ID and Date: 2127, 2012-07-18_151748
Sunday, July 15, 2012, 09:54 PM
I made the normal zuchinni fritters using the standard recipe. I wasn't overly hungry so this was all I had. I did a few thing differently. Most notable is that I put about a tsp o salt on the zucchini before pressing it. This was the draw pi more moisture. As usual, I added a bunch more seasonings including garlic powder, onion powder, cayenne pepper, etc. Oh, I also used a lot of minced dried onion in place of onion all together. It was different and certainly easier not having to chop and drain onion.
I had to scrape them off but I am getting pretty good at that and it wasn't all that difficult. They were pretty good and a perfect low point meal since I wasn't too hungry
Original Wordpress ID and Date: 2123, 2012-07-15_215425
Friday, July 13, 2012, 06:47 PM
I made the roasted veggie thing with chicken sausage from here. I went light on the potatoes. I also put in some broccoli instead of using artichoke hearts. It came out pretty good!
Original Wordpress ID and Date: 2114, 2012-07-13_184756
Thursday, July 12, 2012, 06:47 PM
I made the lentils in what is now becoming pretty standard. I sautéd half an onion and added lots of veggies. I added chopped mushrooms (lots) carrots, celery and parsnips. The latter being new this time. There were so much vegetables.I then added a 1/5 cups dry lentils (about 18 points plus). Then I added about 5 cups of water (more than regular ratio) and let it cook down until it was mostly dry and the lentils were cooked. Probably about 45 minutes. Oh, and a crapload of onion and garlic powder, plus lots of other seasoning. And crushed red pepper for some heat
The thing made two HUGE portions. I would say each portion was about 10 points plus to account for anything else I added.
They were so good. I do not know what the main trick is, but it makes a lot of food and only 10 points! That is really not too bad
Original Wordpress ID and Date: 2111, 2012-07-12_184739
Tuesday, July 10, 2012, 06:47 PM
I basically followed the same seitan recipe from my dad. I again used the food processor. I made the regular dark simmering liquid. I also added a bunch of different seasonings to the dough including some sriracha to the liquid part.
Overall, it was pretty good, but nowhere near as good as either the store bought, or my dads. Both the flavor and, more importantly, the texture. He uses the same recipe so I need to talk to him about_exactly_ what he does.
I also made a garlic and oil sauce and mixed in some leftover spaghetti squash.Unfortunately, it turns out the points of the olive oil (estimated about 7) were higher than the seitan (about 6 for half the recipe). Oh well. Still a low dinner.
Original Wordpress ID and Date: 2108, 2012-07-10_184720