Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2015/02
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Avocado Basil Zucchini Noodles -- back to top
We made the same avocado-basil pesto thing (local copy) like last time except we skipped the greek yogurt. We used a little bit of olive oil and more avocado to try to make up the creaminess. We used too much lime giving the entire thing more of a lime taste than basil. We'll be more reserved next time. The shrimp were just sautéd. Nothing special
Original Wordpress ID and Date: 9592, 2015-02-02_193026
Balsamic Stir-Fry with fake meat -- back to top
I made a balsamic broccoli and zucchini stir-fry. I used my recipe here and made it in the dutch oven. I used a chicken thing from trader joes (7 points) making the whole meal pretty light. Maybe 10 points total. And so many veggies! I really like this recipe at this point.
Original Wordpress ID and Date: 9595, 2015-02-03_143047
Kale Sprouts, Shishitos and others -- back to top
Pretty simple dinner that was really all about the veggies. We had this new hybrid vegetable: kale-sprouts (kale + brussel sprouts). We roasted them for 7 minutes. We also did shishito papers. We made a dip with light mayo, olive oil, garlic powder, Sriracha and cayenne pepper. Finally, I also made a ham and egg open-face sandwich.
Original Wordpress ID and Date: 9601, 2015-02-04_193538
Asparagus Stir-Fry -- back to top
I made a stir fry using the "broccoli beef" recipe for the sauce with a pound of asparagus and a zucchini. The meat was the fake chicken from the asian market. I thought it was really good as usual. And it looks pretty as it was being cooked in the dutch oven.
Original Wordpress ID and Date: 9605, 2015-02-05_133508
Roasted Broccoli Soup with Waffled Parsnip and Waffled Brownies -- back to top
We had friends over and they bought us a waffle iron so we made two things waffled plus soup.
The soup was really, really good. We made it based on past soup recipes and I then wrote it up into its own recipe on my recipe book. We used Sargento Parmentino which is about 3.75 oz which is pretty low for the amount of soup.
There was not a lot of other flavors but it was still really flavorful. It needed the lime juice to brighten the flavors.
For the main meal, we made parsnip waffles. We had done them before but pancaked it. Now that we had the waffle iron, we used that. Meredith made it but I think she followed the recipe pretty well. It didn't pancake super well. I think we liked it more as a waffle. It had a nice flavor but wasn't anything out of this world. Also parsnips are really hard to waffle since they have such a thin tip.
Finally, we made brownies in the waffle iron. We used Ghirardelli dark Chocolate Mix with White Chocolate Chips. We tried doing smaller bunches but what worked best was to use a lot of batter and fill the iron. They needed 7 minutes. Also, they seemed to be very soft but they hardened at the end after they were out of the iron. And they were so good! Biggest issue was that we ate too many of them! But we will do this again.
Original Wordpress ID and Date: 9612, 2015-02-17_201529
Thai Stir-Fried Asparagus -- back to top
I threw together another asparagus stir-fry. It was roughly inspired by broccoli beef but with a Thai bent. In particular, for the sauce, I used:
I made the stir fry first by stir-frying (from frozen) 1/2 pack (125 grams) of Gardein "Beef" tips(5 pp total). Then I used a bit of oil and did half an onion with garlic towards the end. I then stir-fried about a pound of asparagus.
When I added the sauce, I quickly realized that it was too much. It thickened nicely but was too much of it. I will have to reduce it in the future.
It was actually pretty good though way too salty! I will work on that in the future.
Original Wordpress ID and Date: 9621, 2015-02-19_130525
Quick pho again. Still fine-tuning a reduced spice version of this. I made it with
Plus the normal 1/4 cup fish sauce at the end.
Original Wordpress ID and Date: 9631, 2015-02-19_191521
Patatas (and Rutabaga) Bravas -- back to top
I made a mixture of Potatas Bravas with half potatoes and half rutabagas. It was actually really easy. I tossed the potatoes and rutabagas with salt, pepper, smoked paprika, cayenne, and chipotle powder. Roasted at 425°F for around 40 minutes.
I roughly used our recipe for the sauce but roughly doubled. I blended some of the tomatoes and then just played with the seasonings. Again, mostly smoked paprika, chipotle powder, cayenne, a tiny bit of liquid smoke, and some vinegar.
We also had lemon-chipotle chicken sausage grilled. It was a nice compliment to the smokey meal.
Only problem was that I made way too much of it.
Original Wordpress ID and Date: 9628, 2015-02-20_201559
I made BBQ beef jerky. I just kind of played around with it. It ended up with way too much liquid. This was my first time using solid meat. I was going to use flank but it was very expensive so I went with top round. It started as 1.49 lbs but by the time I trimmed the fat, it was just over 1 lbs + 3.5 oz (I didn't think I took that much off. Starting was from the package and the end was weighed at home).
The marinade was as follows: Note that if I do this again, it has to be a lot less liquid.
I marinated overnight then blotted off the beef (didn't rinse) and dried for about 5 hrs on 160.
Next time, I would dry at 160 for an hour then bring it down. I liked it a lot but it was a bit dry. I'd have to be more careful about lower temps though.
Original Wordpress ID and Date: 9639, 2015-02-21_131101
Balsamic Stir-Fry -- back to top
I made a stir-fry with the balsamic sauce. I made a lot which may have been my downfall. It was a mixture of broccoli and zucchini. I did them separately (as I would have) but the zucchini still let off too much water. it was very wet.
Still, it was a nice lunch on a snow day. The chicken was from fake chicken from Trader Joes
Original Wordpress ID and Date: 9634, 2015-02-21_143510
Soy Chorizo dinner with Kale Sprouts -- back to top
We needed a quick meal that we could make with whatever we had on hand since we were snowed in. It was simply a mixture of Trader Joes Soy Chorizo with 3 eggs (plus a bit of almond milk), low-fat feta and capers. We served that over rye toast. They came out pretty good. Most of the flavor was from the soy chorizo and the brineyness of the feta and capers.
We also had kale sprouts like we did here. Meredith tossed them with garlic and parmesan. I liked them though they were maybe a bit more bitter than last time (and, from the pictures, a very different color)
Original Wordpress ID and Date: 9647, 2015-02-21_214518
Walafels (Waffled Falafels) -- back to top
We waffled falafel to make "Walafels" (for Falwaffles). I used falafel dough that I had apparently frozen from 2014-05-14. It was a bit freezer burned but it was otherwise fine.
One batch made two waffles. I waffled them for 7 minutes. I really liked the crispness. That is always my favorite part of the falafel anyway, so it worked really well in the iron.
We also served it with bread like we used for the Fall-Toush salad (2014-10-21). See below for the nutrition information but I am 99% sure, a serving is 2 oz, not 4. And Meredith made tzatziki (with real fat free greek yogurt). Very good as usual.
Original Wordpress ID and Date: 9637, 2015-02-23_195002
Sautéed Crucifers with Sausage and Egg -- back to top
I was scrambling to figure out lunch. We had some leftover Cruciferous Crunch Collection left over and some chicken sausage from the other day. I chopped the sausage then sautéd it and the veggies adding smoked paprika, salt, pepper and chipotle powder. I then topped it with a fried egg. It was pretty good and an easy meal.
Original Wordpress ID and Date: 9659, 2015-02-24_130010
Lebanese Moussaka with Cauliflower Rice/Couscous -- back to top
We made Lebanese Style Moussaka. A friend made this for us before so we used the recipe she used (linked below). We followed it pretty closely. The biggest changes were:
As I said in the changes, I (as usually) adjusted the seasonings for taste. I also ended up simmering it for longer. Most of the time, I did it covered as per the recipe but spent some time uncovered to reduce the liquid.
We also served it with roasted cauliflower rice (now on its own page) with parmesan cheese and topped with low-fat feta.
Meredith also made a dip with preserved lemons and sugar in fat free greek yogurt. She kind of just threw it together. I do not think she followed a specific recipe. It tasted like some more complex lemon yogurt you could buy in the supermarket. We served all of this with leftover pita from the other day. Photos below:
Lebanese Moussaka (from SparkPeople) Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9668, 2015-02-24_221019
Waffles and Bacon -- back to top
I thought the waffles were ok. Not amazing but not really bad either. I was unhappy with the waffle maker which seemed to cook the edges a bit more as you can see from the photo. It wasn't a big deal but it is not desired.
Waffles (from The Pioneer Woman)
Local Copy password is the name of my Boston Terrier, all lower case
Original Wordpress ID and Date: 9678, 2015-02-28_103519