Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 309
Monday, June 25, 2012, 08:39 PM
I made black bean empanadas just as I have done before. I started with the normal dough. (though I accidentally used too much salt) I sautéd an onion, added a green bell pepper, a jalapeno pepper and some frozen corn. I figured out a trick with the beans. After adding them, I dropped a bit of water in the pan and covered it. It steamed them and make it really easy to mash with a potato masher. I added some crushed red pepper, habanero tobacco sauce, and a bunch on other seasonings. Finally, I added some white vinegar for an extra tang to it.
They came out really good. I liked the addition of the vinegar in the mix. And the salty dough was even better. I do not know if it was the extra peppers and stuff but I had leftover filling which was a nice appetizer while they cooked.
Of course, they didn't look as nice since I am nowhere near as good at folding and crimping them, but they were fine.
I also had some steamed edamame.
Original Wordpress ID and Date: 2059, 2012-06-25_203955
Sunday, June 24, 2012, 11:30 PM
I wanted something easy though I still spent quite a while on the onion jelly. I basically supersautédandcaramelizedred onions and then added some balsamic vinegar a little bit of sugar. I put it on salmon burgers.
Original Wordpress ID and Date: 2054, 2012-06-24_233006
Saturday, June 23, 2012, 08:19 AM
I made the similar thing that I first posted on 2011-10-24. Basically, it is just roasted potatoes except the addition of chicken sausage for the latter half of baking for some protein. I made a single portion so I just used two small potatoes. I also added beets (which died everything red), artichoke hearts, onion, green bell pepper and a jalapeño. I do not recall of the seasonings, but it was mainly rosemary, sage, TJ's 21 seasoning salute, salt, pepper, onion powder and garlic powder. I do not remember which type of sausage I used but I'll look it up when I get home.
It was so good. And it made the apartment smell really good. I like this meal. It is a lot of chopping but then you can set it and now worry about it until you have to add the sausage. I also rotated the racks when I added the sausage.
Original Wordpress ID and Date: 2051, 2012-06-23_081932
Thursday, June 21, 2012, 08:47 AM
I made lentils again similar to a few othertimes. I sautéed a half of an onion, well copped mushrooms, lots of carrots and lots of celery (including leaves). After they were cooked down a bit, I added chopped garlic. I then added 1 cup of lentils and about 2.25 cups of water/broth. That is higher than the normal 1:2 ratio, but I had a lot of veggies in it. I then added garlic powder, onion powder, 21 seasoning salute and some sriracha. I let it simmer in the dutch oven uncovered. Actually, as I saw that it was going to have absorbed/cooked off all of the water before my beet chips were done, I covered it for a bit.
The lentils were so good. I think the trick is the mushrooms but I do not know for sure. All I know is they every time I made this, it tastes great. And it is all of 12 points for the ENTIRE thing. Lots of flavor and protein, for low points!
I also made beet chips. I am not going to bother copying the recipe since all I did was slice the beets on the finest setting and then bake them for about 20 minutes at 350. I used parchment paper under them but I do not know if that made a difference. They were okay. Not incredible. Some burned and some were still soft which is strange since they were all fairly uniformly cut. The recipe called for using the thinnest setting, but I think I would use a slightly thicker one next time since they shrink so much while cooking.
Original Wordpress ID and Date: 2046, 2012-06-21_084748
Wednesday, June 20, 2012, 12:38 PM
I didn't feel like doing a lot of cooking so I took some frozen tilapia, put leftover magic dust form the other day on it and baked it in the toaster oven. I also made butternut squash fries. The mandolin had some trouble getting through the squash but it wasn't too bad in the end. They didn't come out very crispy but I still liked them.
Original Wordpress ID and Date: 2042, 2012-06-20_123833
Tuesday, June 19, 2012, 02:39 PM
I basically used the same idea for "cupcakes" as I have use many times before. This time, I made them buffalo chicken style. I sautéd onions and a green pepper, then I added the shredded chicken. I followed with a bunch of Franks Red Hot and then two laughing cow wedges. It probably could have used more Franks but I was weary of the saltiness.
As always, they were good. I like doing things cupcake style. It is easy and fun to eat.
Original Wordpress ID and Date: 2036, 2012-06-19_143905
Monday, June 18, 2012, 02:38 PM
I described theMoussaka yesterday. I had a portion of that and I tried to "fry "zucchini. I basically just sliced it thin (made easy with the new mandoline) and then I dipped it in egg beaters then Panko bread crumbs. The bread crumbs did not stay on very well. I guess I really should just use regular italian bread crumbs. Or, I may have been trying to skimp. Either way, I think it was better than the fiber-one kind. The zucchini kind of just tasted like baked zucchini. Not really a bad thing, but not as good as I was going for.
Original Wordpress ID and Date: 2033, 2012-06-18_143854
Monday, June 18, 2012, 11:36 AM
I made Mousakka though I accidentally deleted the picture. This was supposed to be dinner last night, lunch today and then two freezer portions. However, two things happened. The first is that it took WAY TOO LONG to make. I forgot how time and work intensive this meal is. Second, I misread the recipe and did too much onion, then I added a bit more beef than usual (I usually do 4/3 of a pound, but did a bit extra). I knew right away it was making a lot when it filled my pan and I had to move it to my new dutch oven. I also used the mandolin to slide the eggplant and potatoes. I had way too much eggplant and I misjudged the potatoes. So, I made two dishes worth (about 7 servings). I decided to 1.5 the seasonings given the extra size of it all. I was not able to do a very thick second beef layer, but that is fine.
It came out pretty good as usual. Such a good, and low point meal!
Oh, I also cut the eggplant length wise which made for an easier time lining the pan. And I gave them a really good broiling!
Original Wordpress ID and Date: 2027, 2012-06-18_113659