Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 351
KitchenKatalog: Blog 351
Friday, October 01, 2010, 10:37 PM
We tried to make it with this recipe but with turkey bacon, chicken tenders and some other modifications, including no mushrooms but using peppers. Also, we were trying to use up some riesling which was extremely sweet even though it called for dry.
Anyway, we left it simmer at too high of a heat and forgot to check it. It was pretty burned on the bottom and most of the onions and mushrooms were gone. It wasn't awful but it was pretty dry. Also, we did not make the sauce so we lost that extra flavor.
I do want to try this, or a recipe like it (maybe croq au vin), again sometime. The idea was to use the riesling. Still, I would give it a shot. I just will not simmer it so high. (I am starting to really dislike electric)
Points were low though. Really only the chicken. Maybe some for the wine but it all cooked off. About 6-7 for the entire chicken portion (two servings)
Original Wordpress ID and Date: 502, 2010-10-01_223745
Thursday, September 30, 2010, 09:43 PM
We tried to make a healthier version of Pad Thai based off a HG recipe from the emails on September 21, 2010 and off this. We basically used the latter with the shirataki noodles suggested by HG. We also significantly cut the peanuts and the peanut oil. Also, we used egg beaters and chicken instead of real eggs and shrimp
It was okay. Not great. I think you can only make pad thai so healthy. For example, peanut oil has a lot of flavor and by cutting it, we lost some of that. Also, I do not know about the tamarind sauce. It was very tangy. Maybe next time we will go with the HG version entirely. Also, the actual flavor from the peanuts were lost entirely but still contributed to the points. :-(
I can only really get a rough point count but I think it is something like the following for two servings:
Chicken...7
Peanuts...4
Peanut Oil...4
Other stuff...2-3
Shirataki...2 (yes, they are very low!)
So, I guess 8-10 or so per person isn't awful. More experimentation to come. Especially because Meredith really likes Pad Thai and I want to get it right.
Original Wordpress ID and Date: 486, 2010-09-30_214305
Wednesday, September 29, 2010, 09:05 PM
I read a few scallops recipes and then kind of did my own thing. I first made some canadian bacon. Then I sautéed/seared scallops in the pan. After taking them out, I added fresh minced garlic and scallions with white wine. After it reduced a bit, I added the bacon pieces cut on and the scallops. Served it over pasta.
The pasta and the sauce from the reduction with the bacon were really good. A lot of flavor and very tasty. But, for some reason the scallops were just flavorless! I do not think it had to do with how I cooked them. I just think we did not get good scallops for one reason or another. So, instead of eating flavorless scallops, I quickly made my backup quick dish.
I sprayed frozen tilapia with butter pam, and sprinkled Montreal Chicken seasoning. After wrapping in cling wrap, I microwaved it. It is so easy, tasty and really fast. A four minute main meal. I didn't take a picture.
Points (per person)
Bacon...0.5
Pasta...3-4
Scallops...about 2-4 (didn't finish them)
1/2 tilapia piece...1.5
Original Wordpress ID and Date: 483, 2010-09-29_210532
Tuesday, September 28, 2010, 11:29 AM
I made the chipotle chicken just like last time. Really, I do not think I made a single change to the recipe. Oh well.
Meredith made a corn and poblano chowder. We used unsweetened plain almond milk because we did not have skim milk. I will link to a recipe later. It came out really sweet, probably from the corn. We added all kinds of spices to try to bring out more flavor to mixed success. It was worth trying but not incredible.
See older post for chicken points. I am not sure about the chowder but it is probably around 2-3/person considering it was just corn and almond milk.
Original Wordpress ID and Date: 479, 2010-09-28_112939
Tuesday, September 28, 2010, 08:47 AM
We made pizza with the usual crust recipe but with bread flour and the recipe cut in half. I also made sure to extra knead the crust. Despite the extra kneading, I had trouble stretching it. I ended up having to roll it out. Meredith was able to stretch hers. We each made a larger pizza with thicker crust. To make the thicker crust we did not roll it as much and let it rise a bit afer being formed.
We also made two smaller pizzas. Meredith rolled hers out flat so it was actually the same size but a really thin crust (and looks like Texas).
We also made our own sauce which ended up being really good but a bit spicy.
I will come back and update/correct the toppings/types later
My larger one was the tomato sauce, skim ricotta cheese, prosciutto (cut in pieces), sautéed chili serannos, and then FF cheddar and cut pieces of low fat colby jack. (top picture)
Meredith's larger one was: Tomato sauce, eggplant, turkey bacon bits, and FF cheddar cheese
My small one was BBQ sauce, thin slices (and partially cooked) of sweet potato, turkey bacon bits and again, a mixture of FF cheddar and pieces of Colby jack.(second from bottom picture)
Meredith's smaller (Texas) pizza was a no-sauce pizza with orange balsamic vinegar, spinach, slices of baby bell cheese and some other stuff I do not remember. Her's is the very bottom picture.
Rough points below photo.
As we figured out last time, the dough was about 5 for the large pizzas, 3 for each small one. Toppings varied, but in general, a slice of prosciutto is 1 (leaner than most), turkey bacon is really low at 1 point for 4 slices (we used two on each pizza with it). The sauce is zero but BBQ is one. So in general, it was not a low meal but not too bad.
Original Wordpress ID and Date: 475, 2010-09-28_084715
Thursday, September 23, 2010, 08:04 PM
Very easy, very fast, and very good. We bought a frozen seafood combination of calamari, bay scallops and shrimp. We sautéed it, with broccoli and grape tomatoes (very good) with a some seasonings including parsley, salt, pepper and garlic powder. The ice/water on the seafood made it cook a bit too much while waiting for it to boil away, but it was very good. And very easy! I will definitely be getting some more of the mix to keep on hand.
Seafood (per person)...3
Whole Wheat Pasta...4
Original Wordpress ID and Date: 447, 2010-09-23_200412
Wednesday, September 22, 2010, 11:13 PM
I was putting away some 92/8 ground beef and I decided to make lunch for me and Meredith tomorrow. I do not know how they will taste yet, but I used all kinds of things in the burgers including tabasco, sriracha, serrano chillies, worcestershire and other stuff. I also grilled some serrano pepper to put under the cheese.I may have overcooked the burgers a little.
We will see how it it. There is about 2-3oz so about 2-3 points.
Original Wordpress ID and Date: 443, 2010-09-22_231356
Wednesday, September 22, 2010, 10:56 PM
This meal was inadvertently largely from Hungry Girl. The chicken was roughly the recipe from "Hungry Girl 1-2-3" (p.94) with some modifications. First of all, I used tenders instead of a big chicken breast. And, I used prosciutto instead of ham because we had it leftover. Ham is lower points than prosciutto so I used very little compared to what I would have liked to use. Finally, After they were rolled, I rolled them in Fiber One bread crumbs (also, a la Hungry Girl).
The zucchini was based on the same one I always use. Except I kind of just winged it with some other spices as well. I used the mandoline to slice them thin. While slicing was faster, it took a long time to egg and "bread" crumb that many. I twas well worth it because they were much better with the thin slices.
Chicken was (per person):
Prosciutto...2
Laughing Cow...1
Chicken...4
Zucchini...1
Original Wordpress ID and Date: 440, 2010-09-22_225643