Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 334
KitchenKatalog: Blog 334
Wednesday, April 06, 2011, 12:15 PM
Meredith made this because I was home late and it takes some time. Pictured is the leftover made into a burger form for lunch (I forgot to photograph it).
Meredith followed the recipe below but I think she said she added garlic. She also used thyme instead of parsley (strange but good) and used sun-dried tomatoes not in oil. She said it took a while to prep but it probably could have been sped up with some more multitasking and two people.
It smelled really good as it baked. As for taste, it was slightly bland but not overly so. I added spray butter and that really brought out a lot of flavors. It kind of reminded me of stuffing, which given the ingredients, makes sense.
It was moldable and we made it into burgers for lunch. We ate about half for dinner (I was hungry, it could have been more) and used about a quarter for two sandwiches so it seems to be about a dinner and two lunches. Not bad.
Also, not that it is a big deal, but for the frozen vegetable side, I actually used the steamer basket. It was easier and only slightly slower than the microwave
Addendum: Meredith told me her changes
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Original Wordpress ID and Date: 1120, 2011-04-06_121553
Tuesday, April 05, 2011, 12:09 PM
We made the empanadas much the same we have have in the past with similar ingredients to 2011-01-09 and with the usual dough. However, I used all purpose instead of bread flour. I do not know if that was why, but the dough came together and rolled really nicely.
Meredith made the filling so if there are changes, she should comment. We rolled them a bit thicker and smaller but it was better. Both pictured are the ones Meredith folded. They came out great. Mine looked okay but nowhere near the same caliber.
We made 6 in all. We each ate two and had a leftover for lunch.
Original Wordpress ID and Date: 1115, 2011-04-05_120936
Sunday, April 03, 2011, 11:57 AM
I largely made up a marinade and I should have written down what I used. I was annoyed that all of the ones on the web had so much oil. This was has very little and by marinading in a bag, I didn't need much. I also used some water to add liquid. If I recall correctly, I put
We grilled the chicken thighs. Thankfully thighs are very forgiving because I am pretty sure we over cooked them. We also had cauliflower with curry powder. We did that in aluminum foil so it got more steamed than anything. It was still good but not like when we roasted them in the past
For dessert, I put apples with cinnamon, splenda, nutmeg and cardamom into aluminum foil and grilled that for a while. They were pretty good too.
Original Wordpress ID and Date: 1111, 2011-04-03_115721
Friday, April 01, 2011, 11:55 PM
We made this based off of the recipe below from Whole Foods. The only real change that I remember is that we used pam instead of oil for the main course and we use Olivio instead of butter for the bananas. I do not know if that had an affect, but the bananas we not crispy. Still, they were very good.
I liked how this meal had so few points. It was really just the beans and the fats used (olivio). It was pretty good. It was a while ago, but I think the biggest thing we need to do next time is to mix the ginger better. It was not uniform.
Black-eyed Peas and Tomatoes with Sautéed Bananas (From Whole Foods)
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Original Wordpress ID and Date: 1108, 2011-04-01_235557
Friday, April 01, 2011, 03:45 PM
We followed the recipe below from Gina's Skinny Taste. We basically followed it except we used whole wheat pasta (though still multi-colored) Also, we steamed the asparagus separately.
This was our first time poaching eggs (we used real eggs) and it worked pretty well. We may have let it cook a bit too long but we didn't want a runny white. We also didn't have a cheese slicer so we used a vegetable peeler.
The meal was not amazing but it was very fast and very easy. Always a nice combination.
Low in points too. Eggs are 2 I think. We weighed out the pasta and used about 3 oz each (1.5 "servings"). We also only used two eggs
**Asparagus and Poached Eggs over Pasta ** (From Gina's Skinny Taste)
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Original Wordpress ID and Date: 1102, 2011-04-01_154557
Wednesday, March 30, 2011, 03:45 PM
We made it from the same recipe as last time (see that post for recipe). The biggest addition we made was that we added broccoli. We also tripled the celery and doubled the carrots. Broccoli in a tomato sauce is so good.
We may have let it simmer for a bit too long because it was all very mushy but it wasn't bad. Just more cooked
We also used chicken thighs for the first time. I trimmed off as much fat as possible first (and it was a gross amount). The chicken was a lot more tender but I am not sure if I liked the flavor more or not. It definitely tasted like cheaper chicken. Also, Thighs do not look as nice but when we cut it into little pieces, it is fine. I liked the price more though! I think the answer is that when we are cutting the chicken into pieces to mix into something, then thighs may be the better option. When the main thing is chicken, then breasts are better.
Original Wordpress ID and Date: 1100, 2011-03-30_154532
Tuesday, March 29, 2011, 03:45 PM
This wasn't really interesting. We had ground beef but didn't really know what we wanted to do with it. So, we made a picadillo type thing with a zucchini that was about to go bad.
It wasn't very flavorful because we went really light on the salt too. We need to have more ideas of what to do with ground beef when we have it.
Original Wordpress ID and Date: 1098, 2011-03-29_154512
Sunday, March 27, 2011, 09:14 AM
We had bought fresh tuna and then we marinated it for a very long time. I really just threw the marinade together. I used soy sauce, vinegar, balsamic vinaigrette, garlic, fish sauce, and a bunch of other stuff.
It was fine but not incredible. We may have let it marinade for too long or cooked it on too hot of a temperature.
I think she should have done a butterfly cut on the tuna first.
Original Wordpress ID and Date: 1091, 2011-03-27_091402