Justin & Meredith Winokur's Kitchen Cooking Notebook

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Enchilada Casserole, Homemade Guacamole and Artichokes -- back to top

This ended up being quite the meal. First, the enchilada casserole (first noted here). We did it the normal way except use 97% fat free cream of chicken instead of cream of celery. Also we added sautéed onions to the beef. I think it was better with the (97% FF) cream of celery. We will know for next time.

Meredith made the fresh guacamole so I will let her comment on what she did. I have no idea. The chips were made by cutting whole wheat tortillas, spraying them with pam, putting them on a tray and broiling them until just crispy. Normally I would bake them but we were in a hurry and this was faster.

Finally, the artichokes were just boiled. Meredith made a dipping sauce with non-fat greek yogurt and hot salsa. We had to cook them a bit longer because they were so big.

Overall, it was a rather successful meal. Fairly easy too.

Original Wordpress ID and Date: 1463, 2011-10-19_095738

Lentil Stuffed Cabbage and Artichokes -- back to top

We made lentil stuffed cabbage. I kind of just winged it on the lentils creating one of those never-going-to-be-able-to-repeat type fillings. It was also over a week ago so I do not remember the details, but I will try. I made the lentils following the idea from this Kitchn Post, basically using a 1:2 ratio. I only used 1/2 a cup of lentils making it really healthy. I used chicken base and a whole lot of seasonings including Trader Joes 21 Seasoning Salute, a _lot_of garlic powder, some onion powder, crushed red pepper, etc. I also finely chopped mushrooms and added them. The mushrooms added a nice amount of flavor and since they were chopped, the texture was nice too. I think I added more, but I don't remember. I also added some white vinegar when they were done since I knew the lentil soup recipe called for it and I like the tang.

The lentils were really good. So much so that when we stuffed them in cabbage, we decided to skip the sauce so as to not drown out the flavor. Also, we steamed the cabbage leaves. I think boiling them as a head made it easier to remove last time.

We also had artichokes. I do not remember what dip we used.

Original Wordpress ID and Date: 1873, 2012-03-20_123941

Grilled Scallops with Mint Pesto and Tequila Lime Roasted Artichokes -- back to top

Meredith and I made this together. First, the scallops were from the recipe below. We stayed pretty true to it but note that it makes lots of pesto so we aren't eating the whole 1/2 cups of olive oil. We used fresh mint from the farmers market. I used the cast iron grill pan that I let fully warm to medium-high. The scallops all seemed to be well cooked. Even the very large ones. I did cook down the balsamic vinegar too much. It turned into balsamic vinegar taffy. Kind of strange. I'll be more careful next time. When I first saw this recipe, my immediate reaction as that it was calling Meredith's name

We did the artichokes also with the recipe below. We couldn't get baby artichokes so we used small ones and scraped out the choke. Most, but not all, of the leaves were edible but we definitely had to leave some. Meredith also trimmed the stem so that whole part was edible. The only other change I know of was using greek yogurt for mayonnaise. It was still good with that, but a very different taste.

The bread was also from the farmers market.

Grilled Scallops with Mint Pesto and Balsamic Syrup (from Serious Eats)

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Tequila Lime Roasted Artichokes (from Family spice: recipe,post)

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Original Wordpress ID and Date: 2228, 2012-09-02_093133