Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 357
KitchenKatalog: Blog 357
Friday, August 13, 2010, 10:01 PM
First of all, I do understand that they do not really all go together but we wanted to eat the squash before it went bad.
The turkey burgers were made with all sorts of seasonings including a bit of sesame seed oil, worcestershire sauce and tabasco sauce. The chips were the usual. More ground black pepper than usual giving it a bite.
The soup was more interesting. I originally used too much cinnamon but added extra bouillon base to even that out. I also used nutmeg and ginger. Finally, I put some Splenda in to give it an extra sweetness lacking in it.
(Approx.) Point Values:
Turkey Burgers...~1 point per oz (93% lean). Each [small] burger was 2 oz
Arnolds Rolls...1 for 1. 3 for 2
LF prov. Cheese (1/2 slice per burger)...1/slice
Potato "chips". Around 4 total. Maybe 5
Butternut squash is harder to figure out for sure. I am guessing about 2 per bowl.
Original Wordpress ID and Date: 204, 2010-08-13_220117
Thursday, August 12, 2010, 07:22 PM
We used this recipe for the black bean stuffed poblanos (we halved it). The stuffing was good but the tomato sauce inundated the flavor. We cooked the extra stuffing in a separate dish and that was great. The peppers themselves would have been better with less sauce. Maybe next time we will use salsa. Also, we drained and rinsed the beans to cut some salt
The salsa verde was too watery because we ran out of tomatillos. We used non fat Greek yogurt instead of sour cream. The chicken which was just sautéed with taco seasoning was good but was also exactly what you would expect.
So, notes for next time are salsa instead if sauce (and less if it) and thicker salsa Verde.
Also, I tried using the cast iron for the chicken. It was really nice but you couldn't cover it. Not really an issue for tenders which cook quickly but if I were using whole breasts, I would want the lid.
Approximate points:
Peppers
Beans...3
LF cheese...3
Corn meal...2
Chicken...~1.5 (or less) per oz
Salsa Verde... (not much and as barely ate it)
Original Wordpress ID and Date: 201, 2010-08-12_192236
Wednesday, August 11, 2010, 09:30 PM
We made a quiche like thing. It was imitation crab, onion, peppers and a bit of potato. I mixed all of the ingredients with a lot of seasonings (and some Tabasco). I then put it in the ramekins and poured an egg beater and fat free half and half mixture in. I think the problem was I didn't season the egg mixture enough. It was just not all that flavorful. It is topped with a piece of Jarlsberg.
We also made fiber one fried pickles. We had had fried dill pickles at the Houston Rodeo and they were amazing. Well, we tried with the Hungry Girl fiber one frying. It was good! Salty but good. Not as good as the real one in Houston but still good.
Points value (approximate) and for 2-4 servings
Original Wordpress ID and Date: 193, 2010-08-11_213043
Tuesday, August 10, 2010, 08:45 PM
Trident Salmon burger with Montreal Chicken seasoning cooked on the griddler. The peppers were a mix of sweet multi-colored peppers, onions and habanero. They were extremely hot. I was careful not to touch the seeds but the fumes it gave off in the sauté pan had me and Meredith literally choking. I cooked them heavily to try to mellow them out.
Original Wordpress ID and Date: 187, 2010-08-10_204533
Monday, August 09, 2010, 07:44 PM
These were made from this recipe on Weight watchers.com. They were ok. Not great. I thought the sauce was a bit too salty and generally not amazing. Using a non-stick pan was much nicer for scallops. It is good to know for next time I make them.
We also had steamed broccoli
Thai-Style Sea Scallops (From Weight watchers)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 178, 2010-08-09_194405
Monday, August 09, 2010, 07:44 PM
It was based on this recipe from The Kitchn, but we changed a bit. Instead of cream, we used fat free or sugar free (I do not remember which one) Cool Whip. Except, we forgot to take it out of the freezer so we tried microwaving it. That basically melted it so we tried whisking it. Not much success. So, in the end, we had a semi thick liquid to fold into the jello.
It is not clear how, if at all, successful the jello was. It didn't seem to get to the state described no matter how much we beat it. Whisking by hand worked better because it got lower in the pan.
If I make it again, I would try something different for the cream, or defrosted cool whip. And, I would use splenda in the jello.
Coffee Fluff (From The Kitchn)
Local Copy (U: guest, P: name of my dog, all lower case)
Original Wordpress ID and Date: 180, 2010-08-09_194445
Monday, August 09, 2010, 01:59 AM
We made everything reasonable from scratch. We made the pizza dough with this recipe, cut in half. We made the sauce too. We made the sauce a bit spicy which was good
The following is a picture of all of the toppings:
Both Meredith and I made a "Full Size" pizza for dinner and a half for lunch tomorrow.
I made what Meredith dubbed a "Shreuben Pizza." It is like a reuben but instead of corned beef, I used the much healthier Canadian bacon and sliced jarlsberg. By using sliced cheese, I created a much thinner layer with less cheese. I also used FF 1000 Island and sauerkraut. It was pretty good. Not amazing, but pretty good.
My lunch pizza was more normal with the homemade tomato sauce, some spinach, peppers and basil. I topped it with low fat provolone. I also experimented with using a cast iron skillet instead of a baking sheet ($10 @ IKEA)
Meredith's dinner pizza was tomato sauce, peppers, spinach, tomato, and basil. Half was low fat provolone and the other half had doll ups of Low fat (or fat free?) ricotta. Her lunch pizza was more interesting. It had BBQ sauce, Canadian bacon, peppers and sprouts.
Below is a picture of Meredith's then mine.
Original Wordpress ID and Date: 151, 2010-08-09_015926
Saturday, August 07, 2010, 08:57 PM
See the recipe page for notes and our changes. Bottom image is served with FroYo
Original Wordpress ID and Date: 125, 2010-08-07_205717