Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2013/02
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Laughing Cow Pasta -- back to top
I made a quick pasta thing. I cooked the pasta (3 oz, 1.5 servings) and put it into the dish with a laughing cow wedge. I then added sprinkle cheese, Penzeys sandwich sprinkle, garlic powder and dried minced onion.
It was pretty good and fairly quick. However, I do not think it was really enough food. May have been better with a side.
Original Wordpress ID and Date: 3121, 2013-02-01_090005
Extra Lean Beef Baked Eggrolls and Roasted Cabbage -- back to top
These were really good! I made a lot of filling with the recipe below...more or less. I used 9 oz of extra lean ground beef. I also used half an onion. I shredded a quarter of a large head of cabbage with the mandoline (on 3/16 of an inch instead of the usual 1/4). I also added a handful of bean sprouts and a bunch of carrots (though probably not a whole 1/2 cup). I added extra ginger. The ginger was very easy with using a spoon to scrape off the skin then the micro plane. I am glad I added extra ginger. It added lots of flavor. I probably went heavy on the oyster sauce (which, BTW, I bought about 2 years ago and it doesn't expire for another 3!). Finally, I added garlic powder, 21 seasoning salute and some Dave's Insanity (to really kick it up). I cooked them at the 400, but I let them go a bit longer. I forgot to use water to seal it but it worked fine. Also, I cooked the onions without oil using water to keep the temp in check. It's a great way to save on some fat.
As I said, they came out really, really good! They were very flavorful, very filling, and a great consistency. I kept having to turn on and off the heat since I was juggling the other dish. Still, everything cooked down really nicely. I'll definitely make this again! Oh, and it made 11 of them. I had 5 for dinner. I'll have 4 for lunch and I'll save two for sides with other meals.
I also made roasted cabbage as per usual (except again with 3/16" cut which I liked more). Again, I didn't add any oil until it was on the pan. I then added salt and spray then. Some of it was for lunch and the other for tonight. But I cooked it before the eggrolls and then put this pan back in for the last 4 minutes to warm it up.
Points Plus for the whole thing:
11 eggroll wrappers...16.5
2.5-3 tbsp oyster sauce...2
9 oz extra lean ground beef...9
---------------------------------
=27.5==>2.5 each (WW says a regular pork eggroll is 6)
There was (guessing) 5 servings (10 tsp) cheese in the cabbage so that whole thing was 3.
So dinner was 15 rounded!
Egg Roll Filling -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3125, 2013-02-04_202324
Seared Salmon and Green Beans -- back to top
I made salmon again using the stove+oven technique I talked about here following the same technique and the same timings. I used salt, pepper and a bit of 21 Seasoning Salute. It was extremely good. Maybe a tad bit overdone, but very good never-the-less.
I also made green beanson the stove with Penzey's Sandwich Sprinkle. I put it on them and let the pan heat up. At a certain point, I added a little bit of water and put the cover on it. Then I kept tossing it as needed. There was some seasonings burned on the bottom of the pan but the green beans came out very good! I really liked them though I hate snipping the ends. I also had a perfect amount left for lunch the next day.
Original Wordpress ID and Date: 3131, 2013-02-05_185943
Zucchini Fritters and Reuben(ish) Sandwich -- back to top
First, I madezucchini fritters. I added the normal extra stuff, plus some chili powder and curry powder to mix it up. They came out pretty flavorless today. Maybe I need more salt and/or seasonings. I did use the Reynolds Wrap Non-Stick and I am a convert. No pam needed and they came up easily, which has never happened before. I think next time, I will cook them for longer at a lower temp to get the insides a bitmore done. They always seem to be somewhat mushy inside
I also made a Reuben(ish) panini on a Flatoush "wrap." I used about 0.3 lbs of corned beef slided thin and folded. I used slices of swiss which were pretty thick (and I do not think low fat, but I counted accordingly) and LF thousand island dressing. I used the panini press on medium-low for a while, but I think too long since the cheese kind of melted everywhere. Still, it was very, very good. It held together nicely and the flat-out bread was just thick enough. I also prepped another one and wrapped it tight in aluminum foil and froze it. I can easily just throw that on a (very low to defrost) panini press in the future for dinner.
Points plus for the zucchini
1/2 cup white whole wheat flour...6
Egg beater plus others...1
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7
Points plus for Reuben(ish) sandwich
Bread...[low] 3
Lite 1K Dressing...1.5
1/3 lbs Corned Beef...5
2x Swiss Cheese....4.5
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14 Points Plus
The sandwich came out pretty high, but I guess the whole meal at 21 isn't too bd
Original Wordpress ID and Date: 3135, 2013-02-06_203847
Oysters, Tuna Tataki and Broccoli soup -- back to top
This was Meredith and my 4 year anniversary dinner. We had a big lunch, so we wanted something fancy but light. We started with some North Carolina Oysters. They were very good, or as good as oysters ever are. (I think I like the high-scale and fancy nature of them more than the oysters themselves). It was easier to open them than I remember.
The other part was tuna tataki. We used the recipe that Meredith had used in the past (it is below). We had a big piece of tuna and cut it, though we cut it wrong. We should have cut against the grain so that we could more easily slice it along the grain later. Anyway, it was very good. Meredith said it was on par with Wegmans which is a compliment (though she said it wasn't as good as last time she made it). It is certainly very easy. the sauce (which was very good) was more work than the tuna itself. Just goes to show how super simple it was.
We also made roasted broccoli soup like last time. I used homemade broth from a while ago (but I cannot seem to find the post). I needed to add salt to it,but I added too much. It wasn't so salty you couldn't eat it, but still too much. Luckily, it was really thick so I can add more water later.
(2014-01-07 Note. This was added to My Recipe Book)
Original Wordpress ID and Date: 3140, 2013-02-08_180553
Sloppy Joes and Curry Cauliflower -- back to top
I made sloppy joes using the usual recipe. In addition to regular bell peppers, I also used a bunch of peppers that Meredith gave me (I'll add the kind later). They were really small so I just chopped them and let the seeds stay. They were a bit hot and I was constantly coughing while cooking, but the heat wasn't too bad while I was eating it. Not much more to add than that. I let it cook for a while and then topped it with a mass of spinach and arugula.
I also had curry cauliflower. I was careful to watch it so it didn't overcook. As per the usual, it was extremely good. A nice crisp and lots of flavor. It is also really easy and low in points.
Points plus for sloppy joes (all 4):
2/3 lbs extra lean beef...11
3/4 cup ketchup (I went light but I'll keep it)...8
4x Arnolds...10
--------------------------
29 for 4 so figure 15 for dinner and 14 for lunch.
Update: They were Thai Birds Eye Chili
Original Wordpress ID and Date: 3146, 2013-02-10_201034
Dirty Brown Rice and Kale Chips -- back to top
I made dirty (brown) rice in celebration of Mardi Gras this week. I followed this post for pressure cooking the rice (I used 1/2 cup dry rice) with chicken broth. While it was cooking, I sautéed an onion (using the technique where you use a dry pan and add water to deglaze/cool it). I then added sliced gimme lean (half a thing). Once the rice was done, I put sliced carrots and celery in the pressure cooker (since I forgot to add it earlier and let it cook so I needed to cook it faster). I also added lots of Emril's Essence to the vegetables, the rice and the whole combination when it was all done. It was very good but a bit salty. Maybe too much essence.
I also made kale chips using the notes from here except I went with them for only 18-19 minutes. They were extremely good. Also a bit salty, but a nice crisp, and lots of flavor. Kind of reminded me of the seaweed crisps I like to take for lunch but with a bit more mellow flavor.
Points plus for the rice:
1/2 cup dry brown rice...8.5
1/2 thing (3.5 servings) gimme lean...4
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Figure 13 points
Original Wordpress ID and Date: 3151, 2013-02-11_200456
Tilapia, Asparagus and Spinach + Arugula salad -- back to top
This was a rather boring meal. I cooked Sweet and Sour tilapia (purchased frozen at Whole Foods) in the pan. In the mean time, I steamed asparagus. Finally, I had spinach and arugula salad with fat free french dressing. I didn't calculate the points but it has to be ridiculously low
Original Wordpress ID and Date: 3155, 2013-02-12_200501
Chili and Roasted Eggplant -- back to top
Garlic powder chili powder cumin oregano
I followed the recipe below and I actually did a pretty good job sticking with it. I roughly halved it. I used 2/3 lbs extra lean beef. Rather than use half a bell pepper, I actually used two (as the extra vegetables). I also 5 Birds Eye Chili and one small dried bhut jolokia. THat was all it needed to make the whole apartment nearly toxic. I spent quite a bit of time coughing to it. Instead of salt, I used extra Better Than Bouillon in the broth. For the seasonings, I used chili powder, cumin, garlic powder and oregano. I didn't really measure it but it was probably more than it called for.
I kept adding extra beer as needed to keep it moist. Probably a bit over had a bottle by the end. I cooked it for about 30-40 minutes before adding the tomatoes, beans and 1/2 cup of corn.
It was very, very good. Spicy from the peppers but a lot of flavor. Maybe a bit dry for chili but not really too bad. It made two big bowls (one dinner; one lunch). I would definitely make this again.
I also made roasted eggplant. I cubed a big eggplant, sprinkled it with a bit of olive oils, salt and lots of rosemary. I roasted it for 20 minutes at 400; tossed it and then another 20 but at 425. They were cooked nicely they were pretty good. Maybe a bit dry but that was fine. It was rather easy to make and I would do it again.
Points Plus for the chili:
2/3 lbs extra lean beef...11
1 can beans...8
1/2 cup corn...2
~1/2 beer...3
------------
24 for two large servings
How To Make a Very Good Chili (From The Kitchn)
Ingredients:
Equipment:
Instructions
1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
2. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
3. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
4. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
5. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
6. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
7. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
Original Wordpress ID and Date: 3158, 2013-02-14_210739
Shrimp and Grits with Edamame -- back to top
I made shrimp and grits following the idea from the last time again doing 1/2 cup grits to 1.5 cups almond milk and 0.5 cup water. While it was cooking, I sautéd onions and peppers (including some Birds Eye Chiles) then added them. I also added lots of seasonings including some cayenne garlic powder, and 21 seasoning salute. I then added shrimp towards the end. I also added 2 wedges of laughing cow.
Again, the cheese still didn't add much flavor or creaminess (I think). It may be not worth the extra calories. Oh, and I had
Points plus:
1/2 cup grits...8
6 oz shrimp...3.5
2 wedges of laughing cow...1.5
------------------------------------
13 for a nice sized dinner (plus the edamame)
Original Wordpress ID and Date: 3165, 2013-02-16_125653
Lentils and Roasted Cabbage -- back to top
There wasn't too much (if any) innovation in this meal. I did the lentils like last time except I kept them vegan by using Osem for the broth. I also skipped the vinegar all together. They were pretty good, though I am getting a bit tired of this "recipe." I should look for others
And the normal roasted cabbage. Again, I sliced on 3/16". I quartered them, cut out the stem and then slices with the top going into the blade first (the usual way). I couldn't find a big head so I used two little ones (one here, pictures, and one for lunch made as a separate batch)
Original Wordpress ID and Date: 3168, 2013-02-18_075758
Teriyaki Mahi Mahi and Brussel Sprouts -- back to top
This was a pretty simple meal. I bought frozen teriyaki mahi mahi from whole foods and I baked them at 400 for about 20 minutes. I also did brussel sprouts at 400 for 30-35 minutes (see this post). Overall, it was quick, easy, and healthy. Though the mahi mahi was a bit over-cooked and somewhat fishy. Also, the brussel sprouts came out mushy, but I like them that way. While it was pretty good, it didn't really make very much as much of the weight of the fish was the marinade.
Original Wordpress ID and Date: 3173, 2013-02-19_101235
Taquitos and Brussel Sprouts -- back to top
I made pretty standard taquitos. They didn't really come out too good. I am not sure why, but I probably overcooked the onions and too much bell peppers. I used Trader Joes high fiber tortillas (1.25 points each). Normal pressure cooker chicken and used laughing cow. One thing that messed up the rest of the meal was not knowing the timing. I had never included it before. It is about 400°F for 15-18 minutes. Maybe I should have used more sauces and spices.
I also tried to make brussel sprouts in the cast iron pan.Because I wasn't sure of the timing of the taquitos, I kept having to mess with it, turing it on and off. I covered it and it basically steamed. I found something that mentioned balsamic vinegar so I tried using a bunch of that. It was still good all said and done, but mushy. I'd look into other recipes and methods (I looked at this one quickly while trying to do 1000 other things)
Original Wordpress ID and Date: 3177, 2013-02-20_204506
Taco Stew and French Onion Soup -- back to top
I had a soupy (and salty) meal. I made the pretty standard taco stew with no major changes. I might have used a bit too much broth and didn't let it cook down. It was a bit salty but pretty good. Point-wise, it was 11 for the beef, 8 for the beans, 4 for the corn so 24 for the whole thing. It made three large portions. I had about two for dinner and I have one for lunch. 8 each.
I also made French Onion Soup. I let 3 sweet onions caramelize with a bit of oil and Smart Balance. I let it go for a while covered then I turned up the heat and let it get nice and caramelized I then added 1 cup of wine and 3 cups of a broth (mixed 1/2 and 1/2 beef and chicken). It was also a bit too salty. (theme of the meal). I used the broiler to melt some swiss cheese on top. I do not know the points for this. Probably not too high as most of it just comes from the oil.
Original Wordpress ID and Date: 3179, 2013-02-21_204520
Roasted Potatoes and Turkey Sausage -- back to top
I made roasted veggies and chicken sausage (except I used a turkey sausage)I used the following:
I mixed it all, added lots or rosemary, garlic powder, thyme,parsley sage and salt. I also cooked it on parchment paper since my dad told me that it helps to absorb extra water. The sausage was a bit different. It was plain turkey sausage from Kroger. I originally didn't think it tasted very good, but I actually came to really like it.
Carrots and parsnips were a nice and new addition.
Original Wordpress ID and Date: 3186, 2013-02-23_210340
Reuben(ish) Sandwiches and Green Beans -- back to top
I made a Reuben-ish sandwich like last time. I did basically the same thing, except that I think this will come out with a bit lower points since I used less cheese and corned beef. It was only about 1.5 oz of lite Jarlsberg so 2.5 points Plus. And 1/4 lbs for 4 points Plus for the cheese. So I would say 11-12 points plus instead of 14.
I also made green beans. I used Sandwich Sprinkle and I kept it uncovered until the spices nicely got blackened. Then, only towards the very end, I added a bit of water and covered it.
Original Wordpress ID and Date: 3193, 2013-02-25_194631
Seared Salmon and Kale Chips -- back to top
I made the pretty standard seared salmon and pretty standard kale chips. I used Montreal Chicken seasoning on the salmon. This was also the first time I used salmon I bought from frozen. It didn't make any difference I guess. I wasn't sure if/how it would hold up to this cooking technique.
Kind of a boring meal I guess, but it was relatively fast, very easy, and low in points!
Original Wordpress ID and Date: 3199, 2013-02-26_194549
Seitan Stir-fry -- back to top
I made a very good seitan stir fry. I used the following:
It came out very good. It also made quite a bit but I enjoyed it. Lots of salt though.
Original Wordpress ID and Date: 3203, 2013-02-27_201826
Curry Cauliflower and Shrimp -- back to top
Standard CurryCauliflower and then just plain shrimp done from frozen in the pan. Easy, simple, filling and low points
Original Wordpress ID and Date: 3208, 2013-02-28_191216