Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2016/03
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Pretty simple meal since we were pretty late in starting. We just sautéed shrimp with Old Bay. Not much more to it.
Crab Rangoon Style Stuffed Jalapeños -- back to top
Meredith had been wanting to do this for a while. She made a healthier version of crab rangoon filling and stuffed it into raw jalapeños. To make it healthier, we used a Greek Yogurt cream cheese that saves a lot of points (pictured below)
Meredith's original recipe is below but she ended up playing it a bit by ear. She did:
She mixed it all together and filled in seeded jalapeños
They were pretty good and easy to make and were good. And it was a pretty low in points.
Black Bean Salad with Cucumber, Feta, and Crab -- back to top
Meredith had the idea to make a black-bean salad for lunch. It is heavily based on This Kitchn recipe (local). We essentially cut the recipe in 1/3 and made some minor tweaks.
It was pretty easy and made quite a bit of food and it tasted very good. Fresh flavors that went well together. We were a bit nervous about the crab but honestly, it was fine in the final result. I would consider doing this with canned tuna or something in the future. Basically, any way to add some protein.
In the future, we will also likely follow the Kitchn's note and add jalapeno. Also, Meredith pointed out that this would work really well with avocado.
[Smart] Points were also low. About 5 for the bean, 1-2 for the feta, and 0-1 for the crab.
Chilled Black Bean, Feta & Cucumber Salad (from The Kitchn)
Local Copy (U: guest, P: Name of my dog, all lower case)
Salmon Burgers with Stuffed Sweet Potatoes -- back to top
Emily made stuffed sweet potatoes. She roasted the potatoes and hallowed it out. She then caramelized onions, put in the potatoes, and added cumin. She topped it with some cheese and baked it all again.
I also made salmon burgers in the oven. They are better on a pan but this was fine.
Overall, it was a good meal and great since we didn't have to make it...
Korean Tofu Spring Rolls and Jicama Fries -- back to top
I made korean tofu to be used in spring rolls. I used the regular Beef Bulgogi recipe, but again like 2016-02-25 and also added a (heaping) table spoon of Gochujang.
I did it with just tofu (half super extra firm and regular firm). I let it marinate for about 3 days. I then cooked it on the cast-iron pan. I also made curtido (with thai chiles instead of jalapeños).
We rolled them into spring rolls with lettuce, more Gochujang, pickled red onions, and the tofu. One nice thing about using tofu is that we were able to use the marinade as a dressing/dip. (Meredith made it as a salad as you can see).
I also made jicama fries. I had a few issues. I tried to spiralize it but it was both really dense and super wet. It kept jamming in the spiralizer and making a huge mess. I ended up doing it in the mandoline and it worked really well. I think I will do that in the future. I also then got rid of more liquid with the salad spinner (see all of the liquid below). Actually, it was super tasty!
The bigger mistake was that, I figured I was doubling it and still went way to heavy on the cayenne. I mean way too much. I also ran out of chili powder so I added some other stuff like Northwoods seasoning, and a few other things. I also did half garlic powder and half dried onion (ground more). It was super, super spicy. Kind of hard to taste through it. I will update the recipe to note that too.
Sautéed Curry Cauliflower and Sausage -- back to top
I am writing this way after the fact, but I think I threw together a meal to use up the cauliflower. I simply sautéed it (no time for a real roasting) with tons of Indian spices then topped it with some grilled sausage. The sausage, pictured below, was actually pretty good. It had some spice to it and was expensive, but I liked it.
./eb
Huevos Rancheros -- back to top
We had people over so we made the usual for breakfast. It was a bit of a juggle with four different pans, each with four slightly different versions but I think it came out ok.
We used "505 Hatch Valley Green Chile Honey Chipotle Salsa" pictured below (taken from the website)
(forgot the photo...)
We made our regular lasagna soup and used the sauce as noted here.
As we usually do, we used less chicken sausage and skipped the carbs. But this time, we also used a ton of vegetables. First, we added mushrooms which were really good and we'll do again. We also used 1.5 onions and 3 bell peppers (two red, one green). The extra vegetables really bulked it up as we like.
Certainly something we will consider next time too.
2016-05-18 Update: Recipe moved to its own page