Justin & Meredith Winokur's Kitchen Cooking Notebook

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Crab Rangoon and Lasagna Soup -- back to top

I am writing this up much after the fact so I do not remember all of the details. But, I will try anyway. We made crab Rangoon (baked) from a combination of recipes. We basically, mixed some fat free cream cheese, some low fat mayo (very little), some garlic and onion powder, some worcestershire, green onion and (obviously) crab. We tried two different methods. The first was folded over with some crab mix. It didn't work very well. Most leaked and you couldn't put much in. The second method was to use the muffin tin. We put a wrapper down, some crab mix, and then another layer. We baked them (I forget how long or at what temp) but basically until they were crispy. They were okay. Not incredible. It was nice how low point they were (especially compared to the fried, full fat version). The second method worked better since it didn't leak everywhere.

We also made Lasagna soup again with chicken sausage. We didn't use spinach like Meredith did last time. We also didn't have basil. I am not sure what else we changed since Meredith made it last time. It was good though not as good.

2016-05-18 Update: Recipe moved to its own page

Original Wordpress ID and Date: 1854, 2012-03-03_214622

Taco Stew -- back to top

Normal taco stew. Nothing special. It was good.

Original Wordpress ID and Date: 1857, 2012-03-08_214639

Black Bean Soup -- back to top

Meredith made black bean soup. I have no idea what she did, but it was good.

Original Wordpress ID and Date: 1860, 2012-03-12_214652

Koftas and White Bean Eggplant -- back to top

I did this a long time ago, but we made Koftas (without bread or tzatziki) and the Norther Bean Bruschetta as we have in the past. We used regular eggplant this time instead of graffiti. I like the skin and the look of the graffiti more, but the regular had a nicer taste. However, the skin was extremely tough making it harder to eat.

Original Wordpress ID and Date: 1869, 2012-03-19_123911

Lentil Stuffed Cabbage and Artichokes -- back to top

We made lentil stuffed cabbage. I kind of just winged it on the lentils creating one of those never-going-to-be-able-to-repeat type fillings. It was also over a week ago so I do not remember the details, but I will try. I made the lentils following the idea from this Kitchn Post, basically using a 1:2 ratio. I only used 1/2 a cup of lentils making it really healthy. I used chicken base and a whole lot of seasonings including Trader Joes 21 Seasoning Salute, a _lot_of garlic powder, some onion powder, crushed red pepper, etc. I also finely chopped mushrooms and added them. The mushrooms added a nice amount of flavor and since they were chopped, the texture was nice too. I think I added more, but I don't remember. I also added some white vinegar when they were done since I knew the lentil soup recipe called for it and I like the tang.

The lentils were really good. So much so that when we stuffed them in cabbage, we decided to skip the sauce so as to not drown out the flavor. Also, we steamed the cabbage leaves. I think boiling them as a head made it easier to remove last time.

We also had artichokes. I do not remember what dip we used.

Original Wordpress ID and Date: 1873, 2012-03-20_123941

Moussaka Cupcakes -- back to top

This was a new twist on an old favorite. I made Moussaka Cupcakes. I used ourmoussaka recipe to make the filling except I halved everything (therefore using the normal amount of seasonings). In addition, I chopped up potatoes and put them in at the beginning. Finally, I broiled eggplant and added it too. So basically, it was all the layers of moussaka as one filling. I also made the béchemel halved. We only had sweeter almond milk and vanilla unsweetened almond milk. Except that this brand's vanilla is more strong than the Almond Breeze or even Silk. I used extra salt to try to balance it out.

I then followed the general idea of Taco Cupcakes. I put down the wonton wrappers, then filled them halfway with moussaka. I put another wrapper on, filled more sauce, then I topped it with béchamel. Cooking them was the usual issue of the exposed wrapper getting too crispy while the unexposed was still soft.Thankfully and somewhat surprisingly, almost all of them came out of the cups nicely.

We also had bread since I needed carbs for my bike ride the next day.

Original Wordpress ID and Date: 1879, 2012-03-21_094322

Chicken Enchilada Soup -- back to top

We made the Crock Pot Enchilada soup basically following the recipe. Except, I kind of eye-balled it on the chipotles in adobo and I think I overdid it. The soup had a strong smoky taste and was pretty spicy. Not too much that you couldn't eat it but spicy.

The recipe says to cook on low for 4-6 hours. We let it cook on low for about 6.5, then on warm for about another 6. I checked the temp after being on warm and it was about 160 so I knew it was still safe to eat. I do not know what, if any, the affect of the longer cooking was but it worked out okay.

We also had bread since I needed carbs for the next day.

Original Wordpress ID and Date: 1886, 2012-03-31_113938