Justin & Meredith Winokur's Kitchen Cooking Notebook

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Cilantro Egg-Drop Soup -- back to top

NOTE: The dip part of this is now in My Recipe Book

Meredith has been talking about this soup for a while so I finally decided to give it a try. First of all, I am not totally sure what it is supposed to be called so I'll stick with my boring name (but it will always be Meredith's Soup in my book).

Anyway, I followed the recipe below with the following general changes:

• I made the croutons out of 2 slices of rye. I also skipped the anchovies and only used 1 Tbsp of olive oil (instead of butter). After sautéing the garlic, I tossed the cubed rye into the garlic-oil mix. I then sprayed them with pam, added a bit of salt and toasted them for 7 minutes or so (see the photo below).
• I used about 8 oz of stew meat. I think it is the same cut but not sure. That made it a bit chewy since it wasn't stewed but between the "marinade" and the small pieces, it was fine.
• I used almond-coconut milk instead of whole milk. I actually really liked that since the coconut milk gave it some creaminess still
• I used egg beaters (yellow) instead of whites. Also, I used 1/2 a cup which is equivalent to two whole eggs and not just two egg whites. Oh well, it was a bit thicker but good
• I used seranno peppers instead "long green chiles." I was nervous that they would be super spice so I seeded them but it was actually a perfect amount of spice!

As far as following recipes goes, I guess I was pretty close (I even used real garlic when called and actually grated it as best I could)

The soup was incredibly good. Lots of flavor and complexity. It was also pretty hearty as a meal given the egg and the beef. It would actually probably be fine with ground beef in the future and maybe (just maybe!) lentils (not really sure)

I was debating trying to lower the olive oil and I still may try to do so but honestly, I didn't think that 1/8 cups == 2 Tbsp (plus whatever else from the rest) was really_that_ bad.

I would definitely do it again. And I imagine soon enough, I will be adding it to my recipe book once I tweak it to be where I want it.

2014-03-12 Update: A few notes having eaten this for lunch two days later. The first is that I shouldn't have added the croutons for lunch until I was about to eat. They just disintegrated. The second is that it was a bit....for lack of a better word... udgy cold. Too much oil and a strange texture. I'll heat it up next time.

Photos:

The West Lake Hybrid (from Lady and Pups)

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 7590, 2014-03-10_202529

Cauliflower Burrito Bowls with Cilantro-Lime Chicken -- back to top

I made cauliflower burrito bowls again. There were a bunch of components to these so I will break it up into the different parts

Cauliflower "Rice" (Cilantro Lime)

I again followed Joy The Baker's idea but I also did it differently to improve it. My recipe is below:

• 1 head of cauliflower
• 2 limes (including zest)
• 1 medium bunch of cilantro
• 1 Tbsp canola or olive oil
• Salt and pepper to taste

Chop the cauliflower including the stems. Grate (with food processor or box grater) into "rice" (This is as opposed to Joy The Baker's method).

Heat the oil on the stove and add the cauliflower. Keep stirring and cook for about 5-6 minutes on medium until it has softened. Remove from heat and place in a big bowl. Allow to cool slightly

Once the cauliflower has cooled slightly, add the zest of one lime and the juice of both (roll the lime prior to juicing it to loosen the juice). Finely chop the cilantro and add that. You do not want to add it if the cauliflower is too hot since it will diminish the flavors and aroma.

Mix well and salt and pepper to taste.

Cilantro Lime Chicken

I used the recipe from Simply Recipesto make the marinade. However, I only used one tbsp of oil. And I heated the lemon-juice with the sugar (I used turbinado) to dissolve.

I also used chicken tenders and about 1.5 lbs instead of two. I let it marinate for 3-4 hours. I broiled it for 5 minutes on each side. It was cooked well (not too dry) but really could have used some browning. Next time, I think I will try it on the stove. It is just hard to do for that many breasts.

There was a lot of flavor to this marinade. The only thing I would change is to add some garlic and maybe some hot pepper

Grilled Cilantro Lime Chicken (from Simply Recipes)

Local Copy -- password is the name of my dog, all lower case

Beans

The black beans were pretty simple but very good. I started with about a Tbsp of canola oil and sautéd (for 1-2 min) 4 minced cloves of garlic. I added one rinsed can of black beans and tossed to warm them up and infuse the flavor

Fajita Vegetables:

This was also pretty easy. I thoroughly warmed up the cast iron skillet (set it on a constant temp with the induction for 10 minutes or so). I then added half of an onion and two bell peppers (I meant to do the whole onion but somehow forgot). I had about a tbsp of oil to start but added more. Actually, I accidentally added a lot more but it was really good. I used salt and pepper to taste. I let this go for a long time. The onions got really caramelized and good. I only wished I had more.

Additional Photos:

Points Plus

I do not know exactly what the points are for the meal but I can make a quick guess. The main things are the chicken, beans, avocado and all of the oil added throughout.

1.5 lbs lean chicken: 24

1 can beans: 8

Oil [guess] (3.6 pp/tbsp x 4 tbsp): 14

Avocado: 8

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54total and 13.5 per serving (though I made two larger dinners and smaller lunches). I'd say 16 for dinner and 11for lunch.

Original Wordpress ID and Date: 8617, 2014-08-05_202844

Cilantro Sabih -- back to top

Meredith and I made Sabih since we wanted to use up the tahini sauce from Thursday. However, we made a major change to the general idea. Instead of parsley, we used cilantro.

The Sabih calls for Zhoug (both recipes here, but instead, we used Meredith's (favorite) Cilantro Chili Dip. And then we used cilantro in the salad it self.

We roasted the eggplant but forgot to pam/oil them so they look a bit strange and were hard to get off the pan. But other than that, this was a pretty good meal. And low points. Around 2-3 (Smart points) for the tahini sauce and 2 for each egg and maybe 1-2 for the cilantro stuff.