Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 313
Thursday, April 05, 2012, 09:11 AM
I made just lentils similar to what I did with the lentil stuffed cabbage. Again, I do not recall all of the details, but it was lentils, a lot of really finely chopped mushrooms (important), carrots, celery, onions, a whole bunch of seasonings and finally broth. I think I had to use extra broth since there was so much more than just the lentils.
They had a subtle, but really, really good flavor. Really filling and low in points! Also, the date is not exact.
Original Wordpress ID and Date: 1906, 2012-04-05_091155
Wednesday, April 04, 2012, 10:32 AM
First, the Zucchini Fritters: We used the standard recipe, again adding some cayenne, garlic powder, onion powder and other spices. I even put a _tiny_bit of dill. I did the usual pressing of the zucchini to get it really dry. Even though I pammed the pan really well, I had to really scrape to get them up to flip. The trick it to use the sharpest and thinnest spatula to scrape them up and flip. Doing that worked! They were really good. Next time I make them, I want to try to remember to grate the onion with the zucchini so I do not have to finely chop it. I meant to do it this time, but forgot.
I made the shrimp by putting them on the griddler from frozen. For future reference, this is not a good way to do it. Even with a low enough heat, they overcook to get the inside fully done. They shrink into tiny, overcooked shrimp. And, since they do not lie perfectly flat when frozen, they cook unevenly. Finally, since you cannot skewer them, they are hard to flip and check on (they stuck to the lid). Oh well, It was worth a shot. I also brushed the shrimp with a mixture of lemon juice, lime juice, seasonings and water before and right after putting them on the grill.
Original Wordpress ID and Date: 1895, 2012-04-04_103204
Tuesday, April 03, 2012, 05:52 PM
We made pizza using sandwich flat-breads we found that were pretty low in calories. It was a while ago so I do not recall all of the details, but the biggest thing was that I roasted/sautéed a bunch of artichokes with onions and garlic. It was pretty good. My pizza, (above) was just goat cheese, the artichokes mix, soppressata and then some low fat cheese on top.
Meredith's (below) was a more standard pizza also with some of the artichoke mix.
Original Wordpress ID and Date: 1900, 2012-04-03_175208
Monday, April 02, 2012, 11:40 AM
We made asian lettuce wraps, I think using the recipe from here(in the comments). Meredith made them so I really do not know all the details. The bigger deal was how we shredded the chicken. Meredith baked the large chicken breast (I have no idea how long and at what temp), but then to shred it, we used the Kitchen Aide mixer with the beater blade. I do not remember where I first read it but it works really well. The trick is to make sure you are using warm chicken so it shreds easier (but I think that is true regardless of how you shred it).
It made quite a bit. We had enough for 1.5 lunches the next day! We also ate leftover soup from the night before.
Original Wordpress ID and Date: 1889, 2012-04-02_114002
Saturday, March 31, 2012, 11:39 AM
We made the Crock Pot Enchilada soup basically following the recipe. Except, I kind of eye-balled it on the chipotles in adobo and I think I overdid it. The soup had a strong smoky taste and was pretty spicy. Not too much that you couldn't eat it but spicy.
The recipe says to cook on low for 4-6 hours. We let it cook on low for about 6.5, then on warm for about another 6. I checked the temp after being on warm and it was about 160 so I knew it was still safe to eat. I do not know what, if any, the affect of the longer cooking was but it worked out okay.
We also had bread since I needed carbs for the next day.
Original Wordpress ID and Date: 1886, 2012-03-31_113938
Wednesday, March 21, 2012, 09:43 AM
This was a new twist on an old favorite. I made Moussaka Cupcakes. I used ourmoussaka recipe to make the filling except I halved everything (therefore using the normal amount of seasonings). In addition, I chopped up potatoes and put them in at the beginning. Finally, I broiled eggplant and added it too. So basically, it was all the layers of moussaka as one filling. I also made the béchemel halved. We only had sweeter almond milk and vanilla unsweetened almond milk. Except that this brand's vanilla is more strong than the Almond Breeze or even Silk. I used extra salt to try to balance it out.
I then followed the general idea of Taco Cupcakes. I put down the wonton wrappers, then filled them halfway with moussaka. I put another wrapper on, filled more sauce, then I topped it with béchamel. Cooking them was the usual issue of the exposed wrapper getting too crispy while the unexposed was still soft.Thankfully and somewhat surprisingly, almost all of them came out of the cups nicely.
We also had bread since I needed carbs for my bike ride the next day.
Original Wordpress ID and Date: 1879, 2012-03-21_094322
Tuesday, March 20, 2012, 12:39 PM
We made lentil stuffed cabbage. I kind of just winged it on the lentils creating one of those never-going-to-be-able-to-repeat type fillings. It was also over a week ago so I do not remember the details, but I will try. I made the lentils following the idea from this Kitchn Post, basically using a 1:2
The lentils were really good. So much so that when we stuffed them in cabbage, we decided to skip the sauce so as to not drown out the flavor. Also, we steamed the cabbage leaves. I think boiling them as a head made it easier to remove last time.
We also had artichokes. I do not remember what dip we used.
Original Wordpress ID and Date: 1873, 2012-03-20_123941
Monday, March 19, 2012, 12:39 PM
I did this a long time ago, but we made Koftas (without bread or tzatziki) and the Norther Bean Bruschetta as we have in the past. We used regular eggplant this time instead of graffiti. I like the skin and the look of the graffiti more, but the regular had a nicer taste. However, the skin was extremely tough making it harder to eat.
Original Wordpress ID and Date: 1869, 2012-03-19_123911