Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 326
Tuesday, August 30, 2011, 03:00 PM
First, the black eyed peas stuff. We followed the same recipe as last time. Except I went overboard with the cayenne. I think I started with more than double the recipe and sprinkled more in. I also sprinkled dried ginger in addition to the real ginger I grated into it. Surprisingly, it was still not _too_spicy though it did have some kick. Overall, it was really tasty. We let it simmer for a while. Also, to make the crushed tomatoes, I sparingly used the immersion blender on diced tomatoes so that there were still some chunks. Again, I used smart balance on the bananas.
Meredith made the stuffed zucchini again (first time) from the recipe out of her Italian cookbook. She translated it below. These were also very good. The filling had a nice flavor to it and it makes zucchini, which is already delicious, even more interesting. She skipped the nuts and used fat free feta, as well as egg beaters.
Stuffed Zucchini (From Meredith's italian book, translated by her from Italian)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1376, 2011-08-30_150011
Monday, August 29, 2011, 09:28 PM
This was a very simple meal. We bought a pre-marinated/brined turkey tenderloin. Basically, I just put a meat thermometer in it and let it cook until it hit 165. The insides were still a good bit red so we microwaved it. I think they were fully cooked but we felt better when they were more turkey colored. Probably because of the brining, it was still juice. So next time, we will cook it longer. It was really easy and pretty delicious.
We also had steamed broccoli.
Original Wordpress ID and Date: 1373, 2011-08-29_212848
Sunday, August 28, 2011, 04:18 PM
This meal was quite an experiment. We made pasta by hand using the standard recipe (halved). We made a blush sauce basically by exactly following the vodka sauce recipe also on that page except with extra basil and water in place of vodka (to save calories). We again used fat free evaporated milk for cream and smart balance.
We pan seared sea scallops and added them to the sauce as well. It was a big meal but good! If we do it again, we will use a seafood mixture and maybe cook it longer so that the sauce becomes infused with the flavor of the seafood.
Original Wordpress ID and Date: 1366, 2011-08-28_161839
Saturday, August 27, 2011, 04:18 PM
This was our waiting-for-the-power-to-go-out meal. We madeborscht earlier. It was not our best. First of all, we didn't have carrots and the beet greens were not good so we didn't use them. Also, we used way too much potato. Then I added water but let it boil down too much. It was tasty but not incredible like it had been in the past. Especially the last time that was really good.
The hot dogs were intended so that if the power died while we were cooking them, we could eat them no matter what. We just used the griddler on the 97% fat free ones. Note that even the low fat have a huge amount of fat and calories but these have very, very little. They are 40 cal each! As I have noted in the past, I am now against using crappy buns so we used "focaccia rolls" we bought. I put it in quotes since it was really nothing more than ciabatta with seasoning. I was happy with that since it mean less oil.
Original Wordpress ID and Date: 1364, 2011-08-27_161800
Monday, August 22, 2011, 04:17 PM
I am not over week since updating this so I do not remember any specific details but it was the standard sloppy joes. I think we bought good bread to use for it instead of Arnolds rolls. They sloppy joes were good as usual. Much better than last time when I put way too much tomato in.
We also had (a lot) of steamed asparagus. It was standard but very good.
Original Wordpress ID and Date: 1362, 2011-08-22_161736
Saturday, August 20, 2011, 11:44 AM
First, the vegetables. This was inspired by the Vegetable Torta at Bertuccis. I french cut a few onions and super caramelized them with a lot of whole garlic cloves. This was actually done a few days in advance. Anyway, I cut up a WHOLE LOT of zucchini and yellow squash. Next, I used one graffiti eggplant. I then added a can of (rinsed) artichoke hearts and I bunch of cherry tomatoes which I first cut, and then squeezed over the sink to remove some of the juices. I mixed it all together with some olive oil and seasonings. I used cumin, rosemary (a lot), ground thyme, salt, pepper, and garlic and onion powder. I put them into two dishes and baked / roasted them for an hour at 400. I stirred them every 10-15 minutes. I was happy enough with how they turned out. They were good and flavorful but still not as good as the thing at Bertuccis. I think I used a bit too much zucchini and squash since it drowned out the presence of artichoke hearts. I will have to play a bit more with it. It was still delicious but not there yet. I think the Tian was better.
The falafel were made with the same recipe as last time except doubled since Emily was here. I used fresh cilantro this time. I did not add more red pepper but it still had a nice bite. They didn't come out as crispy this time despite being cooked at a higher temperature (needed for the vegetables). My theory is that with the oven so full, especially due to the vegetables, they steamed a bit more. Don't get me wrong, they were still very good. We served them with tahini and buffalo (as in the buffalo chicken) hummus.
Original Wordpress ID and Date: 1355, 2011-08-20_114434
Saturday, August 20, 2011, 11:43 AM
Emily was visiting so it had to be vegetarian. I caramelized some onions with a habanero pepper. I then added a bunch of Gimme Lean pieces. I tightly wrapped them in whole wheat tortillas with some low fat cheese. I baked them until they were crispy.
Original Wordpress ID and Date: 1353, 2011-08-20_114357
Wednesday, August 17, 2011, 11:42 AM
Because we had to go grocery shopping, we were running late and needed a quick and easy meal. This was the result. It was just sautéd onions, peppers (including one habanero). I added a can one black beans towards the end so they got heated but not mushed. We used McCormick Fajita seasonings.
Original Wordpress ID and Date: 1351, 2011-08-17_114259