Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2015/06
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Sabih + Tahini Sauce + Zhoug -- back to top
This meal was 98% Meredith cooking so I can't comment too much, but she made Sabih from the cookbook "Jerusalem: A Cookbook Hardcoverby Yotam Ottolenghi", along with the accompanying recipes. (see localcopy). For the main Sabih, I think she basically followed the recipe with the exception of the eggplant. She roasted half and still fried the other. We actually preferred the roasted so we'll just do that next time. Also, she went a lot lighter on the oil.
The other changes were that she sprinkled allepo pepper on the eggs (the eggs were my contribution. Also see their recipe page).
Other than that, she halved the tahini sauce and used the (surprisingly low point but delicious) jalapeno cheddar bread from Sprouts.
We really liked the meal. We were worried it wouldn't be enough food but between the leftover egg plant (which we ate most of), the bulk of the salad, and a few extra eggs, it was really more than enough.
Also pretty low in points. The main contributors are the tahini and the oil for the eggplant. Next time we'll just roast/broil it so that won't be a contributor.
Sabih + Tahini Sauce + Zhoug (from Jerusalem: A Cookbook Hard cover by Yotam Ottolenghi)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9980, 2015-06-01_230558
Walafels with leftover sauce -- back to top
This was a pretty straight-forward meal. I made Walafels using the regular falafel dough. The only issue with that was that I forgot to add salt and it was missed. I did remember to coat the waffle iron in oil first and that helped it not stick very much so that was nice.
We served it with home-made tzatziki and leftover sauces (including tahini sauce) from the night before. We also had the leftover israeli salad which was a nice touch.
Original Wordpress ID and Date: 9992, 2015-06-02_222500
Chili-Lime Jicama and Corn Salad w/ Shrimp -- back to top
I threw this together based on the recipe from Inspiralized (and below). Theirs was certainly much prettier. I do not know what was this jicima, but it was super, super wet making getting nice spirals really hard. Also, we had regular cabbage instead of red.
I followed the basic recipe except I steamed the shrimp from frozen (~5 minutes...in ABQ) and I did the corn differently. I initially cooked it in the toaster and then I used the stove to char it a bit. I also mixed in the shrimp instead of topping it. It would have been prettier had I topped it with the shrimp. We also just used 1/2 lbs of shrimp for the two of us
The dressing and the rest are from the recipe. It was pretty good. Maybe a bit boring but it made a lot of bulk at very low points. And it was also pretty easy.
Chili-Lime Jicama and Corn Salad w/ Shrimp (from Inspiralized)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9997, 2015-06-05_224531
Meredith and I made Larp, a Thai minced meat salad. We've had this a few times at Thai places and we've seen the recipe in Pok Pok, but it was much too complicated. Instead, we decided to go with the recipe from _Simple Thai Food: Classic Recipes from the Thai Home Kitchen. (Local)
We made the red chili powder from New Mexico Red Chills. We also followed her recipe for the toasted rice powder opting for long-grain even though they say the glutinous was preferred (the latter being hard to find). All recipes are about the same but her's was supposedly faster. I say supposedly since it ended up taking much longer than stated. Grinding the powder was hard. The food processor didn't really want to break it up well so we had to do it manually with a mortar and pestle.
Other than that, the only thing we really changed was to skip the cabbage.
We thought it was pretty good. Not the most amazing thing but usually Lap has a strong fish-sauce flavor and this didn't but the overall flavor was still a bit off.
I think we would do it again with some inspiration from Pok Pok to adjust the flavor.
We served it on white rice (1/4 cup dry each, very little) and a fried egg because we put egg on everything! It was a very low point meal. There is no oil and the only fat is from the egg.
Chicken Lap (from Simple Thai Food: Classic Recipes from the Thai Home Kitchen)
local Copy (password is the name of my dog, all lower case)
Original Wordpress ID and Date: 10005, 2015-06-07_222548
Chicken Caesar Salad -- back to top
This was a basic repeat of the other day using the same dressing recipe. Meredith made the dressing this time and went light on the lemon. She also mixed it by hand giving it a bit chunkier texture but it was nice. We again used rotisserie chicken but used a spring mix instead. We also served it with hard "boiled" egg. I put some manchego cheese on mine and it was a bit too strong so I would use something different next time. And using the low-point jalapeno-cheddar bread from Sprouts worked well for croutons.
Otherwise, it's a pretty easy and low-point meal. Perfect for the summer.
Original Wordpress ID and Date: 10021, 2015-06-09_231000
Meredith made this and it was almost a week ago so I do not recall exactly what she did but I think it was essentially the recipe from recipe fromJerusalem: A Cookbook Hard cover by Yotam Ottolenghi. She did it with the buttermilk and used Trader Joes Middle Eastern Flat Bread (pictured below). There is probably more and, if I remember, I'll update it.
Fattoush (from Jerusalem: A Cookbook Hard cover by Yotam Ottolenghi)
Local Copy password is the name of my dog, all lower case
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 10026
Original WP Pub Date: 2015-06-11_214006
Calabacitas con Camarones -- back to top
When I made the Prickly-Chayote Calabacitas before, they were very good so we decided to just make regular calabacitas for dinner. There really isn't much to it. Just sautéed onions and jalapeños then add a ton of squash. But, there is a secret to why these were really good: butter. I used about 2-3 Tbsp in the whole thing so not too bad, but it made a big difference. And since the shrimp are such low points, it wasn't too bad as a meal.
The spices I used were salt, pepper, crushed red pepper, and garlic powder. I used it all to taste in the calabacitas and then also on the shrimp (steamed from frozen, about 4 minutes). I tossed it all together at the end.
A simple and fairly healthy meal!
Original Wordpress ID and Date: 10037, 2015-06-16_215552