Justin & Meredith Winokur's Kitchen Cooking Notebook
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Salmon and Roasted Cabbage -- back to top
First, the salmon. I used the technique discussed on 2011-12-25 involving both the oven and a cast-iron pan. I figures that since the fish was thin, I figured it would need less time. When I was transferring the fish to plate I dropped a piece on the floor. I guess the good thing about that was I could see that it was woefully undercooked. Back in the oven it went! (and the floor piece became mostly lunch and partially Gracie's dinner). Overall, it was pretty good. Nothing special. I think higher quality fish would have helped.
I made the cabbage from the recipe below but completely skipping the bacon. Basically, I quartered it, cut the stem out, and cut it again. The pieces didn't stick together too well. I liked it a lot, but I had higher hopes. I figured that since I LOVE roasted brussel sprouts, I would love this. Well, I did like it, but again, it wasn't out-of-this-world. I think next time I will try to shred it (and then have to mix it more in the oven). I want more smaller pieces.
I was happy with the meal though. Lots of food for very few calories.
Original Wordpress ID and Date: 2281, 2012-10-01_220756
Roasted Cabbage with Parmesan and fake meat thing -- back to top
The main star of this meal was the cabbage. I followed the recipe below and I didn't need to make many changes except I used shredded cabbage. I think the only thing I did was let it cook a bit longer to brown. The cheese was very important as it enhanced the cabbage flavor. Otherwise, I think it may have just been bland. I used real ground parmesan as opposed to the fake stuff. I thought it came out really well. Some of the cabbage was more browned but there was a nice mix of flavor and char. And, as I said, the cheese really came through and brought out the flavor of the rest.
Shredding it was also really easy. I peeled the outer layers and then quartered it. I cut diagonally to remove the core. Then I used the mandolin to slice it along one of the flat edges. Super easy and quick.
I also threw together a protein part. It is basically sautéd onions with some Trader Joes fake beef strips. I added some red wine dijon sauce (used here and here). I do not love the beef strips, but I had them and wanted to use them up.
Roasted Savoy Cabbage with Parmesan (from Daily Unadventurous in Cooking)
(2014-01-08 Note: This recipe was added to My Recipe Book)
Original Wordpress ID and Date: 2811, 2012-10-31_202604
Taco Stew and Roasted Cabbage -- back to top
I made the normal taco stew. I also made more roasted cabbage like the other day. Again, both were very, very good. I love the roasted cabbage. And of course, the stew is easy and delicious
Original Wordpress ID and Date: 2816, 2012-11-06_200923
Chicken-Pasta-thing and Curry Roasted Cabbage -- back to top
This was another of my pasta-skillet-stuff creations. I pressure cooked a small chicken thigh and shredded it. I added that to well sautéd onions and garlic. I added the pasta and some water (from the pasta). I intentionally undercooked the pasta since it would keep cooking as I blended everything I added a laughing cow, some Franks Red Hot, some Sriracha and a buch of other stuff (I do not remember all). It was extremely good! Lots of flavor and pretty easy. Though with shredding the chicken in the mixer and the pressure cooker, there was a lot of cleanup for such a simple dish.
I also made the roasted cabbage from here but I added curry powder. It was pretty good as usual. I didn;t take a picture of it.
Original Wordpress ID and Date: 2855, 2012-11-30_202302
Sloppy Joes, Roasted Cabbage and Spinach Salad -- back to top
I made the pretty standard roasted cabbage(half a head). I did a few things slightly differently. First, when I quartered the head to slice on the mandoline, I made sure the "pointy" side of the quartered cabbage was hitting the blade first. This made it slice better and more fully. Also, while I sliced into a bowl to break it up and distribute, I didn't add any oil until I used the pam on it on the tray. Both worked well.
I also made sloppy joes. I used half a poblano instead of a bell pepper. I also added some balsamic vinegar and a tiny bit of Dave's Insanity hot sauce. I tried a different method to brown the onions based on this The Kitchn post where you do brown them dry first. I did that then added water and pam but it left a lot of residue on the pan. I think that caused the meat to burn more while simmering. I do not know for sure. I'll try it again but be more careful.
Also, I couldn't find Arnold's sandwich thins, so I used whole wheat english muffins. They have130 calories each vs 100 for the sandwich thins so there isn't much of a difference, but I liked them a lot for this. They were more bready and thicker. I would definitely use them again on sloppy joes
Oh, I also had a small spinach salad. Just spinach and (FF) dressing, nothing else, rather boring
Original Wordpress ID and Date: 2961, 2013-01-08_093403
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
Lentils and Roasted Cabbage -- back to top
There wasn't too much (if any) innovation in this meal. I did the lentils like last time except I kept them vegan by using Osem for the broth. I also skipped the vinegar all together. They were pretty good, though I am getting a bit tired of this "recipe." I should look for others
And the normal roasted cabbage. Again, I sliced on 3/16". I quartered them, cut out the stem and then slices with the top going into the blade first (the usual way). I couldn't find a big head so I used two little ones (one here, pictures, and one for lunch made as a separate batch)
Original Wordpress ID and Date: 3168, 2013-02-18_075758
Coconut Shrimp, Mussels and Roasted Cabbage -- back to top
This was mine and Meredith's anniversary dinner. We had eaten a large lunch earlier so we didn't want anything too heavy so we went with seafood. We had Filipino (I think) coconut shrimp, mussels in white wine and roasted cabbage + broccoli.
Mussels: I did this so I know more about it. I lightly sautéed a bunch of scallions in some oil. Then, as they were almost finished, I added 4-5 minced garlic cloves. When they were all aromatic, I added about half a bottle of cheap white wine (Three Buck Chuck). Finally, I added a bit of crushed red pepper. I used the steamer insert to steam the mussels. Later, I actually decided to do another few minutes to cook them a bit more (this time without the basket).
They were really good, though I was disappointed by the number of dead ones before and after. The sauce was really, really good with the crusty sour-dough bread we bought.
Shrimp: Meredith did this so I am less completes sure of what she did. I think she followed the recipe below with a few major changes.
When she combined it all, it seemed to curdle but that didn't affect the flavor. I really liked them. You could taste all of the coconut flavor (probably from the flakes). I would make this again in a heartbeat.
(as an aside, it calls for 1 lbs of shrimp for two people!!!)
Cabbage: This was nothing special. Just the normal roasted cabbage but with some (old) broccoli that I had around thrown in. Kind of a let down with the other stuff.
Head-On Coconut Shrimp (from Burnt Lumpia)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 7232, 2014-02-08_204217
Salmon Burgers with Roasted Cabbage -- back to top
We made a pretty quick meal. We had salmon burgers served on toast with a home-grown tomato (see photo below. Probably one of if not the last for the season). We also made roasted cabbage (3/4 head) with parmesan using the usual recipe
