Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2013/04
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Slow-Cooked Curry Chicken Over Wheat Berries and Roasted Broccoli -- back to top
I made curry chicken and served it over wheat berries (instead of brown rice) with roasted broccoli. This was an interesting meal since I used both very slow cooking for the chicken and very fast [pressure] cooking for the wheat-berries.
I did the chicken in the slow-cooker. I made the sauce the night before.In a bit of oil, I lightly browned grated ginger, garlic (two cloves), curry powder, and a bunch of red-curry paste. I used 3 cups of almond-coconut milk with some ginger chuncks and a bit more curry powder. I also added salt and pepper. I cut the chicken into pieces and marinated in mix overnight then put the whole thing in the slow-cooker in the morning on low.
I do not understand what curdled in it since there was no dairy, but something did, as you can see. Overall, the chicken was overcooked. I think even with 3 cups of milk, there wasn't enough to fill the cooker so it was a bit too hot. And the whole thing wasn't incredibly flavorful as I had hoped.
For the wheat berries,I read a few different things but I finally just kind of made it up. I skipped the presoak as I had in the past which seemed fine. I mixed 1 cup of dry wheat berries with 2 or so cups of water. I pressure cooked it on high for 12-15 minutes and then released. They were cooked but a bit chewy. I drained the excess water.
I also roasted broccoli (425 for about 25-30 min, rotated once) which came out pretty good!
Original Wordpress ID and Date: 3383, 2013-04-01_212811
Blue-Hubbard Squash Croquettes -- back to top
Meredith and I made Blue-Hubbard squash croquettes following the recipe below with a few changes. Note that she directed so I may miss a thing or two:
Changes:
As usual, we used the recipe but didn't exactly measure everything. They came out very good. A bit reminiscent of butter-nut squash falafel more than anything else. The bacon got a bit lost in the mix which was unfortunate since it was so good alone. It was a good way to use up the squash which was kind of lacking in flavor alone.
We also added some asparagus to the pan for the last eight minutes or so
Butternut Squash Croquettes (from Love and Lemons)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3389, 2013-04-05_101930
Spaghetti Squash with Italian Chicken Sausage -- back to top
I was going to eat out when I remember I had a spaghetti squash I haven't eaten. I bought a pack of Italian chicken sausage at Target (2.2 points plus/link and 5 links/package). I also bought Classico Tomato Basil sauce (1 point plus/serving, 5 for the whole thing. Lowest one available). I halved the raw squash, deseeded it, lammed it, added salt and pepper, and microwaved it for 13 minutes. Pretty standard. I sliced the sausage into pieces and did it in the pan for a while. It was cooking too much on the bottom and not enough all around so I threw it in the broiler. Once the squash was done, I microwaved the sauce. Once it was all done, I mixed it all together with some parm cheese. It made two very large servings! It was also extremely good. I do not know if it was the sauce; the sausage or the mix, but I liked it a lot and very low points! ( (2.2+1)*5+(some for the cheese)=~18 total). So 9 points for each meal!
Original Wordpress ID and Date: 3393, 2013-04-08_210542
Salmon Burger, Steamed Shrimp and Snap-Peas -- back to top
I made a pretty simple meal. I grilled (with the grill pan) a salmon burger and I steamed about 4 oz of frozen shrimp. The shrimp were overcooked a lost a lot of flavor. I think this is because I cooked them from frozen.I also steamed a bunch of sugar snap peas. Many sites (and Meredith) recommended de-stringing them. I could t figure out how to do that nor did I taste a string. So I just ate then as is. I liked how simple they were to make (I ate cutting green beans). I may try doing them in the pan next time.
Points for the meal were 4 for the salmon burger and 2 for shrimp. Not bad!!!
Original Wordpress ID and Date: 3400, 2013-04-09_142049
Cauliflower Steaks -- back to top
I made cauliflower steaks. I sliced about 1-inch thick pieces. Of course, I was really only able to get two or three steaks and the rest fell apart. I tried cooking them two different ways and I tried with BBQ sauce (Sweet Baby Rays) and just salt and pepper. The ones BBQ ones are the right and the plain are left. I did it with the grill pan and in the broiler. Obviously, the ones with lines are the grill pan.
For both with and without BBQ sauce, the broiler did a better job. It has more charring, was more cooked through, and had better flavor. For the ones with the BBQ sauce, the broiler was noticeably better! The sauce caramelized better and it was more flavorful. I did them for 13 minutes on the first side and about 12 on the second
One thing I discovered when eating a few pieces raw was that salt is really key to bringing out the sweetness of the cauliflower. While these were pretty good, I still think the curry kind is better!
Original Wordpress ID and Date: 3409, 2013-04-10_081742
Reuben Empanadas and Corn -- back to top
I wanted to try something different so I made baked reuben empanadas. I based the dough on the regular empanada dough but used rye flour instead of wheat. I also didn't have egg, but this site suggested I could used soy yogurt. Since I wasn't trying to be vegan, I used greek yogurt. The dough came out okay. Very sticky. Plus, making so little is hard with the mixer.
Anyway, I rolled them out, put a small coating of lite Thousand Island, some (squeezed out) sauerkraut, then sliced corned beef and finally, I topped it with half a slice of light swiss cheese. (see the picture at the bottom).
They came out okay. I think I liked the idea of them more. They didn't taste overly "reubeny". The dough tasted the same so next time, I think I'll throw some caraway seeds in it to make it more rye tasting. And I do not know what else to try to bring out the flavors. Also, I kind of forgot how intense and time consuming it is to make empanadas alone.
I also had corn. Most things said to do them in the oven for 30 min at 350 but I did them for 24 at 400 since I was doing the empanadas anyway.
Pointwise, I don't think it should be too bad. It made 6 empanadas (3 dinner/3 lunch). It was 12 pp for the dough, plus (3x1pp) for light swiss slices + 1/2 lbs corned beef (8 pp) and guess 2 for the dressing. That's 12+3+8+2=25 for 6 or 4 points plus each.
Original Wordpress ID and Date: 3414, 2013-04-11_210127
Falafel and Spinach Salad -- back to top
I made falafel. I based this on the regular falafel, but again using the food processor like last time. The biggest changes were that I went extremely heavy on the parsley and cilantro. I basically just chopped a bunch of each. That explains the very green color. I also went heavy on all of the spices. The other major change was that I used rye flour since I had it out and accessible. (I actually made the dough the night before and just formed/baked them today). I also used 3-4 tbsp of flour to counteract the extra wetness from the food processor method.
I also cooked it for 20-25 minutes per side instead of 15. And I did it on the silpat which worked very well. They were very, very good
. Lots and lots of flavor. And pretty easy too. I think refrigerating it overnight helped too.
I also had spinach+arugula salad with FF dressing and McCormick Salad crunchy things
Original Wordpress ID and Date: 3419, 2013-04-12_090920
Beef with Broccoli and Wonton Soup -- back to top
I made broccoli beef based on the recipe below. I note my changes there as well.
Major changes: brisket for hanger steak. Used 0.6lbs. They were out of hanger and this was very lean so I figured I'd use it. I also steamed the broccoli. And went heavy on the marinade ingredients. Added sriracha to both marinade and sauce
Next time: Cut the beef even thinner. I'd use brisket again, but I'd trim the small fat layer on the bottom since it didn't cook off enough and made it hard to eat.
Thoughts: I liked the recipe a lot and it didn't need many changes. I was actually surprised that the sauce was enough to coat everything but it did. It made enough for a light-to-medium dinner and lunch. Plus, it's really healthy since I steamed instead of boiled the broccoli.
I also had TJ's wonton soup. The points were low with about 10 for the beef (it was lean), plus the small amount for everything else.
(This recipe is now in my Recipe Book [with changes noted])
Beef with Broccoli (Adapted from Serious Eats)
Original Wordpress ID and Date: 5740, 2013-04-14_095109
Mushroom + Quinoa Stuffed Mushrooms -- back to top
I made Mushroom + Quinoa stuffed mushrooms. First, the filling. I started with sautéing half an onion using dry sherry to deglaze the pan. I then added a lot of finely chopped mushrooms. That included both the stems of the caps I stuffed and an additional pack of mushrooms. Basically, a lot. I kept adding sherry and letting it cook away. I then added_cooked_ quinoa (started as 1/2 cup dry, Osem in the water). Finally, I added lots of garlic powder and TJ's 21 seasoning salute.
For the mushroom caps, I pealed away the outer layer and then spread laughing cow into the inside. I cooked it for 25 minutes at 350 (see 2011-01-10). These mushrooms were a bit small making it difficult. And annoying to peel. I wonder if there is an easier way.
Anyway, they came out pretty good. They were small and not the most filling thing, but the laughing cow trick really gives it a lot of flavor. And the topping got nice a crispy, though a lot fell off the caps.
The points were 9 for the 1/2 cup dry quinoa, 3 for 5 wedges of Laughing cow, plus some for the sherry. It made two meals worth including extra filling. Even if you count the sherry as, say, 5, it is 17 for two meals. Not bad.
Original Wordpress ID and Date: 5745, 2013-04-15_064200
Zucchini+Pasta with a Fried egg and Roasted Curry Cauliflower -- back to top
I based this loosely on this recipe. Basically, I thinly sliced zucchini into little pieces using the mandolin. I then added a tad of olive oil and lots of salt and pepper. Then I added 1 serving of Whole Wheat Plus pasta. I added a bunch of grated ricotta salata. I mixed it all together and microwaved it to warm it up. After it was done, I added two "fried" eggs. (probably over-medium. No oil, just doesn't in the pan). I added more salt and pepper plus more cheese. It was really good. The egg flavor mixed well with the salt and pepper (and cheese).
I also made curried cauliflower. It was very good but way toooooooo salty. The salt shaker broke open a bit and poured in. Still, it was very good. Crispy as always and really good.
I didn't calculate the points, but it must be low. Just the pasta, a bit of oil, the eggs and the cheese.
Original Wordpress ID and Date: 5748, 2013-04-16_210707
Roasted Vegetables and Sausage -- back to top
Standard roasted veggies with the addition of celery (since I had it) and something else (I don't recall. I'll come back and add it if I remember).
Pretty good though the celery was a bit strange. It is also very wet which I think impacted everything else.
Original Wordpress ID and Date: 5753, 2013-04-18_205509
Falafel and Broccoli -- back to top
I made falafel (modifications are noted on that recipe page), again using rye flour for regular since I had it. They came out pretty good though a bit wet despite over 40 minutes cooking. It also seemed to make more than last time, but I think I am wrong.
I also roasted broccoli. I just put it in for the entire time the falafel was in (40 min at 375). They came out fine with the lower and slower roast.
Original Wordpress ID and Date: 5755, 2013-04-23_221421
Salmon Burgers and Curry-Roasted Cauliflower -- back to top
I wanted something pretty hands off and fast since I was also cooking for a friend. I made the regular curry-roasted cauliflower. I think I should have split it into two pans. Even after removing the foil, I feel like it may have steamed a bit too much. They were kind of soft.
I also made salmon burgers (from Costco) in the grill pan. I used light, whole-grain english muffins as bread. As a side note, I am no longer planning on buying Arnold's Sandwich Thins. The english muffins have very similar nutritional specs but are a lot more flavorful, and bigger. I like the extra crunch form the nooks and crannies. I put out all kinds of toppings for the burgers. I went with hoagie spread and BBQ sauce.
Original Wordpress ID and Date: 5760, 2013-04-26_111606
Beef with Broccoli and Wonton Soup -- back to top
This was an exact copy of the last/first time I did this. I used the recipe on that page except that I used "Beef Top Round London Broil" which I liked even more. There wasn't a big layer of fat and I was very easily able to cut off what was left. I sliced it thinner too. I froze it for 25 minutes and then very carefully sliced it as thin as I could.
It would very well. The whole meal was very good though the soup was a but less flavorful than usual.
Original Wordpress ID and Date: 5764, 2013-04-28_193517
Lentil Sloppy Joes and Asparagus -- back to top
I made lentil sloppy joes like last time. I used 2/3 cups of lentils with a 2:1
I also used mostly low-sugar ketchup to reduce the points. I served them on low-fat, whole grain english muffins. I do not know why but they were pretty mediocre. Maybe a bit too mushy, maybe it was the different ketchup, maybe the seasonings.
I also had asparagus
Original Wordpress ID and Date: 5768, 2013-04-29_210035
Mahi Mahi and Kale Chips -- back to top
I wanted to make a very light meal. I cooked mahi-mahi in the oven at 400 for about 25 minutes. I think that was too long. It got kind of dried out and lost flavor. I'll do less next time. And I made kale chips. The interesting thing with them was that I still had leftover kale so I tried microwaving them on parchment paper. It seemed to work. I got kale chips from the microwave as well.
Extremely low points. It was about 8 oz of fish (raw) for 4 points and nothing (or just a bit) for the kale.
Original Wordpress ID and Date: 5770, 2013-04-30_073023