Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 321
Saturday, November 19, 2011, 10:00 AM
We made mussels with white wine, garlic and onions. It was a lot of mussels so we steamed them in them in a really big pot. We used a whole wheat baguette for dipping, It was about 5 lbs of mussels!
We also had roasted beets as a side.
Original Wordpress ID and Date: 1570, 2011-11-19_100041
Thursday, November 17, 2011, 12:40 PM
We made Chile Verde from the recipe below from Serious Eats. We made a few changes including using 1.5 Poblanos (and cutting them before roasting), more garlic while roasting, ~3/4 lbs of lean beef instead of pork and added garlic and onion powder. We also browned the onions and then directly added the meat which is what we usually do (since we use such lean beef, this works better). Also, instead of using a blender, I mixed the ingredients to be blended with the chicken stock and used the immersion blender. It was much faster and easier. We had to broil everything for almost twice as long as it called for. I do not know why. Maybe our broiler is less intense. Oh, and we forgot oregano. We also let it simmer for almost an hour.
The chile was very good but also a bit strange. Meredith and I quickly noticed a sweetness but we are not really sure where it came from. Maybe the tomatillos or the poblanos. Not really sure. I did like it though. And it was certainly different.
We also had roasted sweet potatoes. I peeled then par-boiled them and then roasted them at 425 for about 40 minutes. I should flip them next time half. The bottoms got crispy but the rest didn't. Still, they were extremely good! Must have been really good potatoes.
Chile Verde [Quick] (from Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1563, 2011-11-17_124025
Tuesday, November 15, 2011, 01:05 PM
This idea was inspired by something Meredith and I had at a restaurant. We pre-baked tortillas, after spraying them with Pam, for about 10 minutes at 425 (which was too long, shorter next time). Then we topped them. The tortillas were whole wheat from Costco. They are pretty low in points.
Meredith made guacamole (see her comment here) which we used as the base (very thin layer). We then added cheese and other toppings. We used a can of 99% fat free Wolf brand turkey chili though it wasn't great. I also added some goat cheese and soppressata. I am not sure what else Meredith added. We served it with Pace picanté salsa and greek yogurt.
As I said above, I pre cooked the tortilla for too long so next time, I will do less. This is certainly not as good as real pizza but it was fast and easy.
Oh, we also had leftoverMoussaka
Original Wordpress ID and Date: 1550, 2011-11-15_130514
Monday, November 14, 2011, 09:57 AM
I made a soup with carrots, celery, parsnips and one other that I can't remember. I don't know why, but it tasted a bit funky.
I also made the Chile Relleno. Maybe it was just an off day for me because it was also lacking in a lot of flavor. Oh well...
Original Wordpress ID and Date: 1539, 2011-11-14_095756
Wednesday, November 09, 2011, 09:57 AM
We basically did the same thing as we do for chicken saltimobocca except we used basil and we used black forrest ham. I like the crust you get when you dip in the flour and then sautê.
Original Wordpress ID and Date: 1537, 2011-11-09_095740
Tuesday, November 08, 2011, 09:57 AM
We wanted a quick, low point meal so we made the black eyed peas recipe from 2011-04-01, again using Olivio instead of butter (and less of it) for the bananas. Nothing else too special other than extra cayenne. We also had steamed edamame
Original Wordpress ID and Date: 1535, 2011-11-08_095712
Monday, November 07, 2011, 10:45 AM
We've been talking about doing a grain salad/mixture for awhile now, and tonight we finally did. We based it loosely on a recipe from a blog post Justin had sent me awhile ago, however it was different enough that I'm not going to bother linking that recipe. Its actually pretty simple to make.
Ingredients:
Dressing
Directions:
Preheat oven to 425 degrees. Place squash on a large baking sheet sprayed with nonstick cooking spray. Roast for 35 to 40 minutes, or until tender. Meanwhile, cook quinoa in the broth according to package directions. Whisk together the dressing ingredients in a large bowl, and add remaining ingredients. Add the cooked quinoa, the chard and onions to the bowl, tossing to coat with the dressing. Once the squash is done, scoop the stuffing into the center of the squash and serve.
Original Wordpress ID and Date: 1519, 2011-11-07_104529
Thursday, November 03, 2011, 12:40 PM
We used the recipe on my page from 2011-10-28 with the changes noted on the page (and in parentheses/italics on the recipe itself). We used petite diced tomatoes instead of regular. I do not know if it was due to that or anything else but the beef mixture was very watery. We let it cook down a lot but knowing it still had 1 hour left, hunger got the best of us. So, it was very, very watery today. Also, I think we need to increase the amount of béchamel but just a little to better cover the top. Again, we used graffiti eggplant and we broiled it for longer to really brown them.
As always, we thoroughly enjoyed this! And, again, it is ~38 Points plus for the entire thing which makes 5-8 (or more) servings. Not an easy or quick meal, but definitel ya favorite. I am still curious how it would work with veggie crumbles.
Original Wordpress ID and Date: 1512, 2011-11-03_124020