Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 323
Thursday, October 20, 2011, 01:46 PM
We made pizza using the standard dough except I also added a bit of vital wheat gluten. I do not really know if it made a difference. I made the dough the night before, let it rise once, refrigerated it overnight and then took it out in the morning. By the time I got home, it was nicely warmed up but it didn't rise anywhere near as rapidly as before it went in. I do not know why that seems to happen to me but the pizza dough never rises as well after being in the fridge. I thought maybe the yeast was killed by the cold but everything I read says that shouldn't happen.
Anyway, pretty standard otherwise. Normal toppings including
Original Wordpress ID and Date: 1470, 2011-10-20_134653
Wednesday, October 19, 2011, 09:57 AM
This ended up being quite the meal. First, the enchilada casserole (first noted here). We did it the normal way except use 97% fat free cream of chicken instead of cream of celery. Also we added sautéed onions to the beef. I think it was better with the (97% FF) cream of celery. We will know for next time.
Meredith made the fresh guacamole so I will let her comment on what she did. I have no idea. The chips were made by cutting whole wheat tortillas, spraying them with pam, putting them on a tray and broiling them until just crispy. Normally I would bake them but we were in a hurry and this was faster.
Finally, the artichokes were just boiled. Meredith made a dipping sauce with non-fat greek yogurt and hot salsa. We had to cook them a bit longer because they were so big.
Overall, it was a rather successful meal. Fairly easy too.
Original Wordpress ID and Date: 1463, 2011-10-19_095738
Tuesday, October 18, 2011, 09:57 AM
I made seitan using the recipe in my dads book. It is basically 1 cup of vital wheat gluten and 3/4 cup of water. I used mostly water but added about a Tbsp or two of Franks Red Hot. I used the food processor with the dough blade. It came together a bit strangely and as a lot of pieces. Nothing like last time. But then again, last time it was a huge rubbery ball and this time it was more elastic. Anyway, I made a simmering liquid with mostly water, some white wine, and more Franks. After letting it simmer for 1:15, I cut it and topped it with a home-made buffalo sauce (that is, Franks red-hot and some melted Olivio). It definitely tasted like what you would expect for buffalo seitan however it was a bit salty. Still, quite tasty and I would say successful.
We also made sautéd dino kale.
Note that the seitan is about 6.5 Points Plus per person and it made a lot.
Original Wordpress ID and Date: 1461, 2011-10-18_095721
Thursday, October 13, 2011, 12:55 PM
We made the standard taco stew but I don't think we let it cook long enough. It was a bit watery and less flavorful. So, next time we need to let it cook a bit longer. We also made the standard roasted brussel sprouts. They were also not as good as usual. They were a bit old. Also, I think I overcrowded them on the tray.
So, this meal was good but not as much success as we have had with the same items.
Original Wordpress ID and Date: 1458, 2011-10-13_125558
Tuesday, October 11, 2011, 09:48 AM
We needed a really easy meal that was also rather light. This is about as light as you can get with homemade tomato sauce on butternutspaghetti squash. Really nothing to it. Kind of bland but overall, it was pretty good.
Original Wordpress ID and Date: 1455, 2011-10-11_094824
Monday, October 10, 2011, 02:27 PM
We made Moussaka with the recipe from here (which I have updated). It was extremely good. We did the normal changes listed on the recipe page. It was so incredibly good. We always really like it but it was just really, really flavorful today. Perfect amount of saltiness with all of the other flavors showing through very nicely. As usual, it had lots of leftovers. It easily makes 6-8 servings...or 4 if they are very big. I calculated the Points plus here to be less than 38 for all of it. So good!
Original Wordpress ID and Date: 1449, 2011-10-10_142738
Saturday, October 08, 2011, 02:22 PM
The intention of this meal was carb-loading before the Tour Du Port. We sautéd onions, added some frozen corn,peas and then fresh spinach. We then added whole wheat pasta and sprinkled some cheese on top (I forget the type of cheese).
We also had artichokes (not pictures). They were pretty old but good. I think it was my first time eating them not canned. We used a fat free ranch made with ranch powder a greek yogurt (beats the extra sweet bottled stuff) and a truffle-salt and garlic greek yogurt dip. The ranch was good. We didn't love the other very much.
Original Wordpress ID and Date: 1446, 2011-10-08_142200
Thursday, October 06, 2011, 04:18 PM
We made lentil soup following the same recipe as last time(in the comments). We did make a few changes including using three (instead of two) stalks of celery and carrots to make up for the fact that we were about 1/4 cup short on the lentils. Also we put a good amount of beef Better Than Bouillon in to give it a beef base. We used chicken last time. Finally, we used apple cider vinegar instead of plain white. Because we had to be somewhere, we let it simmer on the stover for a very long time which probably increased all of the flavors.
it was very good though I think I liked it more the last time (but that was almost exactly a year ago so who knows). I don't know why the color is so different from the two pictures. Note that we used regular brown lentils for both. The nutritional information is very different for different lentil types (at least that is what I remember last time I looked).
Other than the simmer time, this is an extremely easy meal. And it is enough for a meal without anything else! We will probably do this again soon!
Original Wordpress ID and Date: 1441, 2011-10-06_161857