Justin & Meredith Winokur's Kitchen Cooking Notebook
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Miso Chicken over Bok Choy and Miso Soup -- back to top
The Miso chicken was roughly based off of this recipe except that I cooked it in the pan. It marinaded for about 8 hours which was really nice. Because the marinade was so salty, it was like brining the meat so it was also very moist. This was the best part of the meal but it was salty. It was served over garlic bok-choy based off of this. The bok choy was okay. Again, salty.
To add the salt fest that was this meal, we had miso soup. That was based off of this. It wasn't great. We may have used too much dashi or something, but either way, it was very fishy and very salty. I guess the saltiness was to be expected, but it was a bit much. We may try to find better recipes for all of the things in the future (if we decide to try them again).
Points were low (but not healthy with all the salt)
Chicken...4
Tofu in soup...~1
Original Wordpress ID and Date: 696, 2010-11-23_123852
Asian Lettuce Wraps and Asparagus -- back to top
We made Asian Lettuce Wraps following the same recipe from last time1 except we made a bit more. Also, we added a good amount of bean sprouts to give it crunch and more volume. Overall, it was fairly easy and pretty good. The cellophane noodles are strange but they worked fine for this. I wonder how it would be with some other noodle combination.
We also had steamed asparagus. I do not know why but the asparagus was extremely flavorful. We literally just steamed it. Must have just gotten lucky.
Original Wordpress ID and Date: 1435, 2011-10-03_161046
2016-05-07: Changed the link to the actual page ↩
Crab Rangoon and Lasagna Soup -- back to top
I am writing this up much after the fact so I do not remember all of the details. But, I will try anyway. We made crab Rangoon (baked) from a combination of recipes. We basically, mixed some fat free cream cheese, some low fat mayo (very little), some garlic and onion powder, some worcestershire, green onion and (obviously) crab. We tried two different methods. The first was folded over with some crab mix. It didn't work very well. Most leaked and you couldn't put much in. The second method was to use the muffin tin. We put a wrapper down, some crab mix, and then another layer. We baked them (I forget how long or at what temp) but basically until they were crispy. They were okay. Not incredible. It was nice how low point they were (especially compared to the fried, full fat version). The second method worked better since it didn't leak everywhere.
We also made Lasagna soup again with chicken sausage. We didn't use spinach like Meredith did last time. We also didn't have basil. I am not sure what else we changed since Meredith made it last time. It was good though not as good.
2016-05-18 Update: Recipe moved to its own page
Original Wordpress ID and Date: 1854, 2012-03-03_214622
Asian Lettuce Wraps -- back to top
We made asian lettuce wraps, I think using the recipe from here(in the comments). Meredith made them so I really do not know all the details. The bigger deal was how we shredded the chicken. Meredith baked the large chicken breast (I have no idea how long and at what temp), but then to shred it, we used the Kitchen Aide mixer with the beater blade. I do not remember where I first read it but it works really well. The trick is to make sure you are using warm chicken so it shreds easier (but I think that is true regardless of how you shred it).
It made quite a bit. We had enough for 1.5 lunches the next day! We also ate leftover soup from the night before.
Original Wordpress ID and Date: 1889, 2012-04-02_114002
This was a long time ago so I do not remember all of the details but we made stir fry with tofu (bought by accident). We used soy sauce, some teriyaki, and a bunch of other stuff.
We used real brown rice done in the pressure cooker. According to the timing chart at<http://missvickie.com/howto/grains/rice-cooking.htm>I was supposed to use 18 minutes and then a natural cool with a 1:2
Original Wordpress ID and Date: 1921, 2012-05-01_184452
Peanut Noodles, Cabbage, And Chicken Salad -- back to top
This was based on the below recipe except we used the griddler to grill the chicken and then sliced it. We also added some sliced carrot to the cabbage part. Instead of Soba noodles, we used brown rice noodles (and 1/2 pound instead of 3/4). I also think we skipped the scallions but I may be wrong.
It was very good and I really enjoyed the peanut sauce, especially when we mixed it all with the cabbage. It made 4 servings (lunch!) so overall, I do not think the meal was too bad in calories either. We didn't have chicken for the lunch. ALso, we used olive oil and less
Peanut Noodles, Cabbage, And Chicken Salad (from Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1959, 2012-05-11_124242
Calamari Stir Fry and Roasted Broccoli -- back to top
I had to use some frozen calamari I bought a while ago. The calamari was pretty gross. It was the whole tubes and the tentacles. I persevered and made a nice stir fry. I used scissors (my meat cutting tool of choice) to cut the tubes into rings and I kept the tentacles as is. Then I sautéd onions and peppers. I added the calamari and a bunch of garlic. I let it cook just until it seemed that they were all cooked. I wanted to avoid making them too rubbery. I then added rice (see 2012-05-01 for pressure cooking instructions). Then, I went a bit crazy with liquids. I added soy sauce, oyster sauce, a bunch of different hot sauces, sesame oil, rice vinegar and fish sauce.
Overall, it was actually pretty good. The tentacles still managed to give me the heebbie Jeebies, but I ate them anyway.
I also made rosted broccoli similar to here. It could have been cooked a bit more. I also made too much at 1.5 lbs. That is a lot of broccoli to eat all alone in one sitting.
Original Wordpress ID and Date: 1993, 2012-05-28_000645
Extra Lean Beef Baked Eggrolls and Roasted Cabbage -- back to top
These were really good! I made a lot of filling with the recipe below...more or less. I used 9 oz of extra lean ground beef. I also used half an onion. I shredded a quarter of a large head of cabbage with the mandoline (on 3/16 of an inch instead of the usual 1/4). I also added a handful of bean sprouts and a bunch of carrots (though probably not a whole 1/2 cup). I added extra ginger. The ginger was very easy with using a spoon to scrape off the skin then the micro plane. I am glad I added extra ginger. It added lots of flavor. I probably went heavy on the oyster sauce (which, BTW, I bought about 2 years ago and it doesn't expire for another 3!). Finally, I added garlic powder, 21 seasoning salute and some Dave's Insanity (to really kick it up). I cooked them at the 400, but I let them go a bit longer. I forgot to use water to seal it but it worked fine. Also, I cooked the onions without oil using water to keep the temp in check. It's a great way to save on some fat.
As I said, they came out really, really good! They were very flavorful, very filling, and a great consistency. I kept having to turn on and off the heat since I was juggling the other dish. Still, everything cooked down really nicely. I'll definitely make this again! Oh, and it made 11 of them. I had 5 for dinner. I'll have 4 for lunch and I'll save two for sides with other meals.
I also made roasted cabbage as per usual (except again with 3/16" cut which I liked more). Again, I didn't add any oil until it was on the pan. I then added salt and spray then. Some of it was for lunch and the other for tonight. But I cooked it before the eggrolls and then put this pan back in for the last 4 minutes to warm it up.
Points Plus for the whole thing:
11 eggroll wrappers...16.5
2.5-3 tbsp oyster sauce...2
9 oz extra lean ground beef...9
---------------------------------
=27.5==>2.5 each (WW says a regular pork eggroll is 6)
There was (guessing) 5 servings (10 tsp) cheese in the cabbage so that whole thing was 3.
So dinner was 15 rounded!
Egg Roll Filling -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3125, 2013-02-04_202324
Balsamic Broccoli Stir-Fry -- back to top
I made a balsamic broccoli stir-fry for a lunch side. I steamed some broccoli and then made a stir-fry sauce. It started with about a Tbsp of low sodium soy and maybe a tablespoon or two of balsamic. Then I added a bunch of garlic power and rosemary. Finally, a big scoop of corn starch. I do not know if it was the cornstarch or the heat of the pan, but I put it down and it sizzled then became solid. So, I made another batch but lighter on the corn starch and a cooler pan to start. I added the lightly steamed broccoli and tossed it a bunch when it was boiling. I then moved it to the container.
The sauce was acceptable but not as good as I wanted. I need to lookup difference recipes to see if something similar has been done and then modify them from there.
Original Wordpress ID and Date: 6147, 2013-05-28_205325
(Almost Vegan) Broccoli "Beef" with homemade (almost vegan) "Oyster" sauce -- back to top
I made a vegetarian (and extremely almost vegan) Broccoli "Beef".I replaced the beef with seitan strips (and I did still marinate it in the marinade). I bought 2x 8oz boxes (the WestSoy red boxes)
Replacing the oyster sauce was harder. I made a vegetarian (and almost vegan) oyster sauce from the recipe below. Instead of mushroom bouillon cubes, I used Better Than Bullion mushroom base. It has milk derivatives which is why this whole meal wasn't vegan. I used a garlic and black bean sauce instead of just black-bean. And finally, I used turbinado sugar instead of brown. I may have let it cook down a bit too much since it was rather thick but it was enough for what I needed.
Other than that, I followed the recipe pretty closely except doubled. I also used the mushroom base instead of chicken broth. I steamed the broccoli in the microwave. Alton Brown had mentioned that the microwave ruins the nutrients but based on the comments in this The Kitchn article and the linked NYtimes article, I decided it was probably still fine. (and considering I made over two pounds, it was really the only way)
Overall, I liked it very much. The seitan did perfectly well in place of the beef. I cannot say the sauce tasted identical, but it was either pretty close and/or perfectly good on its own.
The whole meal was pretty low point-wise. There were two boxes of seitan as the main points contributor. It made 2 Justin-size meals or one Justin size and two Meredith size (she had leftovers for lunch -- It wasn't that it was_that _much food, it's just that not everyone can eat a pound of broccoli). I would definitely do it vegan (or vegetarian) again.
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Vegan Oyster Sauce (from Food.com)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6194, 2013-06-17_215418
Beef with Brussel Sprouts (as opposed to Broccoli) -- back to top
I had this idea when I was at Costco. I decided to give it a shot making one of my favorite dishes,broccolibeef, but with brussel sprouts instead of broccoli. I didn't want to boil the brussel sprouts so I used the oven.
Even though (as I said here), I was tired of doing the brussel sprouts at the extremely high temp, I used it for this since I wanted them not too mushy but cooked. And I knew they would cook more in the sauce. So I did them for 15 minutes at that insane heat
I had used 1.5 times the normal amount of sauce since I thought I had so much vegetables but it turns out that two pounds of brussel sprouts takes much less space than two points of broccoli so I had too much sauce. It was okay though, it cooked down nicely enough. Just a bit more thick than usual. I also added crushed red pepper in both sauces but it wasn't too spicy.
All in all, this was an interesting approach. I wouldn't rush to do it again, but I am glad I tried something new
Original Wordpress ID and Date: 6242, 2013-07-02_203800
Broccoli Chicken -- back to top
I made broccoli chicken using the broccoli beef recipe. Unlike last time where I used canned chicken, I used real, sliced chicken this time. I had a lot of broccoli so I steamed half normally and I steamed the other half in the microwave (~3 min worked well). The only problem was that I didn't think to drain it and I poured the leftover microwave-steaming water into the pan. As you could imagine, things got watered down. I also used liquid aminos in place of soy sauce
Overall, it was pretty good other than being a bit watery. I will be more careful of that next time. I liked doing it with_real_ chicken. It's not as good as beef but my original plan was to use seitan and I ran out of time. I had chicken defrosted for a different meal so I used that instead.
Original Wordpress ID and Date: 6594, 2013-09-10_205428
Seitan (and Broccoli Seitan) -- back to top
I made seitan based on the same idea as last time. I really followed the same basic recipe for the dry. For the wet, I messed up and added some extra stuff that I meant to save for the broth. Oh well, it turned out okay though maybe a little bit sweet.
I made more broth and simmered the entire thing. I do not yet know how it is cool, but when warm and cut, it is much spongier. I need to read me to find out what to adjust to change that (not sure I want to, but I want to have the options). I didn't use cheese cloth but I will still keep it in the recipe.
Then, I made the regular broccoli beef (without the marinade) and with a purchased vegan oyster sauce. I decided to try the wok that I attempted to re-season. You could still see the rust underneath but could feel the layer of oil on top. I figured that the worst that could happen is there would be a little extra iron in our food.
Dry:
Wet:
Broth:
Combine dry ingredients. Combine wet ingredients. Slowly add the wet to the dry. Knead by hand to fully combine. Knead in the food processor for 30 seconds. Knead by hand to combine, then split into four servings. Knead to clean up the loaves,Wrap in cheesecloth (optional). Let sit for 15 minutes.
Combine broth ingredients and bring to a simmer. Add rested seitan blocks and simmer (2/10 on induction) for 60 minutes.
Note: This does not include the sesame oil since I often skip it and it does not count calories in the broth since they are negligible in the final product
Item
serv. size
x
Cal
Fat
Carbs
protein
fiber
per
Total
Vital Wheat Gluten
100g
2.5
370
1.80
14.00
75.00
0.60
8.79
21.98
Flour
100g
0.5
366
1.40
80.00
6.00
2.40
9.40
4.70
Nutritional Yeat
100g
0.2
281
3.00
31.00
50.00
25.00
6.71
1.34
Mirin
1 Tbsp
1
33.8
0.00
9.50
0.10
0.00
1.04
1.04
Total
1198.00
5.80
90.70
200.60
7.70
29.06
Per Serving
4
299.50
1.45
22.68
50.15
1.93
7.27
For the full meal, you would want to include the small addition from the (vegan) oyster sauce and the oil used in stir-frying. Maybe 6-8 points of oil total.
Original Wordpress ID and Date: 8880, 2014-09-26_073707
Orange Chicken with Broccoli -- back to top
Meredith and I made orange chicken but used broccoli instead of doing it on top of cauliflower rice.
I stir fried the broccoli first and then took it out and did the chicken (which I also tossed in some corn starch). I added it all together and let it boil down a lot.
Meredith did the sauce and basically followed the recipe except the recipe calls for 3 Tbsp of honey which is 12 smart points so we had to cut it down. We did it with 1 Tbsp of honey and 2 Splenda packets (which is equal to 1.5 Tbsp sugar). Full changes listed below
<==> 1.5Tbsp sugar) Seared Asian Salmon Salad -- back to top
We were originally thinking of making our usual seared salmon but Meredith had the idea of doing an asian version. We used this Cook Republic Recipe (local) with a bunch of changes.
First, we seared the salmon using the usual method. That worked ok except that the sesame oil caused a ton of smoke. We also used half the amount of sesame oil. I went slightly light on the fish sauce but not much. (oh, as just used the micro plane to make ginger paste)
Meredith made the dressing and the salad. She went light on the oil but stayed with the general dressing.
For the salad, we skipped the glass noodles and used par-cooked asparagus in place of the snap peas. We also skipped the cucumber since ours went bad. And no pine nuts. The mint was fresh from the garden. She used a vegetable peeler to slice up the carrots which worked well.
Overall, it was pretty good. Other than the smoke, I liked doing the salmon like that. It was certainly very flavorful and the salad and dressing also worked out well.
We will certainly do this again when we want salmon.
Sticky Seared Salmon and Asian Crunch Salad (from Cook Republic)
Local Copy (U: guest. P: name of my dog, lower case)
Asian Lettuce Wraps -- back to top
We made Asian Lettuce Wraps without many changes except to add green onion. And we used rotisserie chicken
These are so easy and really good. We should keep this in mind more often for fast meals (and possibly lunches)