Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2012/11
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Taco Stew and Roasted Cabbage -- back to top
I made the normal taco stew. I also made more roasted cabbage like the other day. Again, both were very, very good. I love the roasted cabbage. And of course, the stew is easy and delicious
Original Wordpress ID and Date: 2816, 2012-11-06_200923
Roasted Asparagus (and other stuff) -- back to top
I wanted to continue the trend of roasting vegetables. I didn't follow any specific recipes but read a bunch. They are all pretty similar. Roast asparagus at 425 for about 10-15minutes I did that, but I also turned on the broiler for a little bit at the end to get some more crisp.
I do not know I overcooked it or what, but it was crispy on the outside and a bit mushy on the inside (though I like mushy asparagus). Still, it wasn't as good as other roasted vegetables (broccoli, cabbage, brussels sprout, cauliflower).
And on that note, I had another half a head of cabbage and I was still hungry (I did also have a noodle-type bowl), so I made more roasted cabbage (not pictured)
Original Wordpress ID and Date: 2819, 2012-11-07_200947
Tuna Salsa pasta -- back to top
I wanted something quick and easy. I do not remember everything I did but I made a sauce with salsa, garlic and tuna (for flavor and protein. I added the pasta and used some of the water to incorporate it. I aslo added two wedges of laughing cow
Original Wordpress ID and Date: 2825, 2012-11-09_101429
Spaghetti Squash with Sausage and Kale -- back to top
This was inspired by the recipe below, but I did make a lot of changes. I halved the sausage and used turkey sausage. I also completely skipped the sun dried tomatoes. I halved the broth and wine though I ended up adding more (since I still used a full squash). I also used dino kale. I also combined the squash with everything (including the sausage) in the pan at the end. I also did the squash in the microwave instead of the oven. There was no need for a slotted spoon since the turkey sausage was low in fat, there was no need for a slotted spoon. The basil and the parm cheese really brought it all together. (yes, I used fresh basil, but I skipped all of the mozzarella).
Everything was very good. Lots of food with lots of veggies and really not too many calories. I would be curious how it would be with sun-dried tomatoes (though I still wouldn't use the oil). I'd definitely make it again though.
Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes (From Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2829, 2012-11-13_082553
Extra Spicy Pozole -- back to top
This was a long time ago so I do not remember everything. I think it was the regular pozole but with lots more tomatillos. I think I also used a Bhut Jolokia pepper so it was HOT!
Original Wordpress ID and Date: 2834, 2012-11-14_204707
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs -- back to top
I made this a while ago based on the recipe below. I followed it pretty closely including the oil (since there isn't much else in it). It was interesting to used fried sage leaves but I do not think I really tasted them too much. Honestly, I was disappointed by this. It kind of just steamed the brussel sprouts (which I bough chopped already). Maybe I needed to use a bigger pan so as to have more in contact with it. I think if you cannot get a good char on the sprouts, then you miss so much of the flavor.
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs (from Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2840, 2012-11-15_113403
Meredith had bought all of the stuff to make borscht but wasn't able to use it before galavanting across the world and gave it to me. I decided to let the ingredients fulfill their original purpose and make it.
I followed the recipe except I only used one potato (since Meredith only bought one). Instead of brown sugar, I used 2 splenda packets. I do not know what I did before, but the 1/2 cup of apple cider vinegar was very good. I also used fresh mushrooms (and an extra cup of water). I skipped the lemon juice. And used parsley as the green. Finally, I used FF greek yogurt for sour cream. Oh, and I added sriracha at the end (but not too much)
I do not remember what it usually taste like since it has been so long since I made it, but this was very, very good. Sweet and flavorful. I wasn't sure if it would be enough food but it made quite a bit and was very filling (plus the protein in the greek yogurt)
Original Wordpress ID and Date: 2847, 2012-11-28_201510
Baked Chicken Thighs -- back to top
I baked chicken thighs using the notes on the recipe below (not that it is all that hard), It really only needed 20 minutes. I used Penzeys Sandwich Sprinkle on one and the rest of the "Magic Dust" from 2012-06-15. Both were very good, though I liked the sandwich one more. They shrunk a lot in cooking so I am glad that I made two (and I think the Weight Watcher's points is for cooked. I also trimmed all the fat I could). It was also very easy so I will certainly do it again. And since I lined the [small] pan with aluminum foil (and then used that to cover it), there was basically no cleanup
2016-08-14 Update: Moved Recipe
Original Wordpress ID and Date: 2852, 2012-11-29_202247
Chicken-Pasta-thing and Curry Roasted Cabbage -- back to top
This was another of my pasta-skillet-stuff creations. I pressure cooked a small chicken thigh and shredded it. I added that to well sautéd onions and garlic. I added the pasta and some water (from the pasta). I intentionally undercooked the pasta since it would keep cooking as I blended everything I added a laughing cow, some Franks Red Hot, some Sriracha and a buch of other stuff (I do not remember all). It was extremely good! Lots of flavor and pretty easy. Though with shredding the chicken in the mixer and the pressure cooker, there was a lot of cleanup for such a simple dish.
I also made the roasted cabbage from here but I added curry powder. It was pretty good as usual. I didn;t take a picture of it.
Original Wordpress ID and Date: 2855, 2012-11-30_202302