Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2015/04
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Cauliflower Rice Bowls -- back to top
I prepped lunches for a few days. I made a large thing of cauliflower rice with cilantro and lime (but no cheese). I was only going to make two servings but there was so much rice that I extended the shrimp and made beans.
To the rice, I added shrimp which I sautéd with salt and a generous amount of chili powder. I sautéd beans with lots of garlic powder and dried onion. I also sautéed/fajitaed (yes, that is now a verb) onions and peppers. Topped it with cilantro and made a nice meal.
It was also supposed to be pretty low point. There was 2.5 oz of shrimp (2 pp), 1.4 can of beans (2pp) plus whatever for the oil (probably 2-3pp) per serving.
It actually came out really good! I also served it with Pakistani Flat Bread / Pita (see [1,2] for discussion). I cut it into 6 servings so 2.3 oz each, Say, 3 points each.
Original Wordpress ID and Date: 9804, 2015-04-02_204054
I made walafels from frozen dough and topped it with a fried egg. The pictured one was fine but my first was horrible. It stuck so badly. From now on, I will always oil/pam the waffle maker. No exceptions!
Original Wordpress ID and Date: 9807, 2015-04-02_224031
Maceringues (Macaroon-Meringues) -- back to top
I made Maceringues (Macaroon-Meringues) for passover. I used the same recipe as last year. Last year, I said I was unhappy with how much I (didn't) froth the eggs. This year, I followed the suggestion in the recipe and did the meringue style. I toasted the 14oz bag (see last year for discussion) of sweetened coconut and followed the recipe otherwise. I think I let it go a bit longer than before to really get it cooked. It worked pretty well. Maybe a bit wet inside from the short cooking time for meringues but not bad.
Photos
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Original WP Post ID: 9813
Original WP Pub Date: 2015-04-04_124040
Meredith and I made a vegan ceviche from a Karla's Closet Recipe(and local link below). We followed the recipe roughly except we added black eyed peas (to add bulk and make it a meal) and Meredith added cumin and some other pepper powder. We let it marinated for 1-2 hours. It was very simple and a nice light meal.
Vegan Ceviche ["NO SEAFOOD"] (from Karla's Closet)
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Original Wordpress ID and Date: 9816, 2015-04-05_204016
Broccoli Fake Chicken -- back to top
I made Broccoli Beef, err fake chicken. I used my regular recipe with the Asian market's fake meat thing (though I want to start making seitan and freezing it when I move to ABQ since I may not have this stuff).
I actually made two batches since I had nearly 3 pounds of broccoli.
It ended up being pretty good. Maybe a bit too much ginger and garlic. I did end of using them later in the stir-fry so that it would be
Original Wordpress ID and Date: 9827, 2015-04-06_204536
Romesco Sauce with Roasted Veggies and a Fried Egg -- back to top
Meredith made romesco sauce from the Love and Lemons recipe (and local below). She made it so I do not know exactly what she did but it was at least based on the recipe but with much less olive oil. She used a mixture of cashews and sunflower seeds. Not sure what else. I think she may have doubled it too.
The veggies were roasted cauliflower and quickly roasted asparagus. We had a tiny bit of bread left and we fried an egg.
Romesco Sauce (from Love and Lemons)
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Original Wordpress ID and Date: 9831, 2015-04-07_202525
Mexican Quinoa Salad Cups -- back to top
Meredith had pinned this to make for lunch. We essentially followed the recipe (linked and local below). I made quinoa on the stove and assembled the sauce. I went super light on the oil (just 1 Tbsp) and added some more water to thin it. I used agave nectar as the sweetener. And we used Bibb lettuce for the cups. I think I followed the sweet potatoes but I think a bit less. Finally, I used great northern beans instead of black beans.
We did a rough point calculation per (1/3) serving:
Quinoa ...4
Great Northern Beans ...2
Sweet Potato...1
Oil...1
Avocado...1 (or 2)
Sweetener...<1
Mexican Quinoa Salad Cups (from Minimalist Baker)
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Original Wordpress ID and Date: 9834, 2015-04-07_213548
Roasted Cauliflower and Mahi Mahi -- back to top
Pretty simple Wednesday night meal. Miso fish (from Trader Joes) and roasted cauliflower (just roasted for at 400 or so. Not done like my usual curry-roasted version)
Original Wordpress ID and Date: 9847, 2015-04-08_211021
Scallops and Grits with Romesco Sauce plus eggplant -- back to top
This meal was inspired by this recipe but we really did our own thing. I used the Whole Foods instructions (See picture on bottom) to make the grits with 50/50 of water and almond milk. Actually, I started out without enough water and had to add more. It took a bit of time but I got it to work. I also added Osem to the mix instead of salt. With about a few minutes remaining, I added about 1/2 cup parmesan cheese. Oh, I also put about 1-2 Tbsp butter in the liquid.
I am not sure if I tasted the cheese, but the grits were really good and super simple.
We served it with scallops (3 each) and romesco sauce (plus extra to mix in). Finally, we also roasted some eggplant after letting it sit a bit with salt to remove bitterness.
Original Wordpress ID and Date: 9850, 2015-04-11_211040
I made a pretty simple sauce for mussels. I sautéed onions and garlic then added white wine. Possibly some other spices but I do not remember exactly. I then added the mussels and let them steam for a little while (just in the bottom)
Original Wordpress ID and Date: 9853, 2015-04-12_211520
Buffalo Chicken Stuffed Peppers -- back to top
I made these for Meredith for lunch. I never actually tried it but I did eat the filling. Pictured above is before being cooked. The recipe was from Primally Inspired(local below). We followed it for the general idea but with just one chicken breast and a quarter head of cabbage. I didn't have parsley or chives so I used some Italian mix. I also added garlic and probably heavy on the onions. Instead of butter, I made the buffalo sauce with mostly just the Frank's Red Hot. Some olive oil but not much.
However, I did make a pretty major mistake. I cooked the chicken in the toaster over and couldn't figure out why the chicken was never getting to temperature. I kept it cooking and then moved it to the oven since it just wasn't cooking. Except I had the thermometer in celsiusso I overcooked the crap out of it. From the small parts I tasted and Meredith's reports, it was fine.
Again, I didn't try it cooked but Meredith said we should do this again. Though not sure why they call it ranch. Maybe the spices? In that case, I would use some ranch mix.
Buffalo Ranch Stuffed Peppers (from Primally inspired)
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Original Wordpress ID and Date: 9860, 2015-04-13_100524
Koftas with Buffalo Cabbage -- back to top
I made Koftas. They were pretty easy. I followed my usual recipe except I also added cilantro. Rather than do it on the stove with a pan, I made my life much, much easier and baked them at 350 for 15 minutes. (Much easier)
I also stir-fried cabbage and used dome Frank's Red Hot inspired by the stuffed peppers. The cabbage was too much. Should have gone lighter on the sauce and maybe added some oil.
Meredith made the Tzatziki using her usual method. We served them with tortillas.
Original Wordpress ID and Date: 9868, 2015-04-13_192055
Tuna Tataki and Roasted Asparagus -- back to top
We made Tuna Tataki with roasted asparagus. I do not know why, but I couldn't get the ginger crust to stick. Still came out really good.
Original Wordpress ID and Date: 9872, 2015-04-15_212523
Chicken Burrito Bowls with Cauliflower Rice -- back to top
I made burrito bowls. They were pretty simple. I did cauliflower rice with the parm. The parm version is much better than cilantro lime. It worked better. I sautéd (fajitaed?) onions and peppers really well. The meat was a chicken thing from Trader Joes (see photos below). The directions were to grill it but I decided to bake it at 400 for about 10-15 minutes until it was cooked. I am sure grilled would be better but this was much easier. Finally, we topped it with chopped cilantro, mint and a slice of avocado.
It worked well as usual. The mint was a bit strange and I wouldn't do it again but it was fun to experiment. The chicken worked well. There were a few fatty pieces here and there but not too bad. Again, it would have been better grilled. And it would have been nice to have beans but we didn't have any on hand.
Photos of the chicken:
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Original WP Post ID: 9877
Original WP Pub Date: 2015-04-17_212019
Shrimp and Grits -- back to top
I forgot to take a picture but (2017-09-10 Found one) I made shrimp and grits for friends. It was super easy. As per the regular recipe (which I made into its own page). I made it with butter and parmesan cheese. Meredith made the shrimp but I do not know exactly what she did.
As usual, these grits came out really good and they are just so simple! Also, it is not too unhealthy. Would make easily again.
Original Wordpress ID and Date: 9882, 2015-04-18_193558
Dry Ice Ice Cream -- back to top
I made ice cream for friends. We made two flavors: chocolate and honey-lavender. We used the recipes linked below to make the batter. We basically followed the recipe and instructions exactly. The only note is that the last step with reheating, we went to 170-175°F based on Alton Brown's recipe (more exact then "sticks to a spoon"). We also topped the chocolate with maldon salt.
To actually make the ice cream we did the dry ice trick. The first batch got kind of messed up. I added too much too quickly and next thing I knew, ice cream was being thrown around the kitchen...literally. For the second one, I figured out some tips and tricks as follows:
The idea is to get the dry ice as powdered as possible. But it is important to not try to get it all at once. You'll waste time and heat up the dry ice too much.
The technique worked pretty well. We certainly had ice cream at the end. The second batch done better was more carbonated than the first but the first was better (though that may have been the actual ice cream). What I do not know is how to control overrun (ie, the air mixed into the batter). It came out super rich.
Rich Chocolate Ice Cream (from Chow)
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Honey Lavender Ice Cream (from Martha Stewart)
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Original WP Post ID: 9893
Original WP Pub Date: 2015-04-18_214506
Belgium Waffles and Home Made Whipped Cream -- back to top
I made Belgium Waffles for our guests. I just used the same recipe as last time. I also made the same changes except I used agave nectar instead of syrup in the recipe. I let it sit for a but then in the fridge overnight. It seemed to separate a little bit but worked otherwise (though again, you can see the issues with the iron and that it may not have been enough batter).
I also made whipped cream with the leftover cream. I just kind of winged it by whipping heavy (but not "whipping") cream and added powdered sugar, vanilla and almond extract. I just played around. Thankfully, it didn't turn to butter!
Original Wordpress ID and Date: 9903, 2015-04-19_100004