Justin & Meredith Winokur's Kitchen Cooking Notebook
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Baked Salsa Cod and Green Beans -- back to top
I made a pretty simple meal. I baked (defrosted) cod topped with hot salsa for 20-25 minutes at 350. And, I also made green beans with blackened Penzeys sandwich sprinkle.
After my failure last time with the cod, I didn't want to microwave it so I baked it. I actually bought it this time at Target and I was pretty happy with it. I got the baking time and temp from their recipe. It was very good though a bit overcooked. I didn't mind that too much since the salsa gives it a lot of flavor and sufficient liquid.
The green beans were pretty standard. I gave them more time in the pan at a lower temp so that I didn't have to add water and steam them at all. I think that made a big difference. That was made easier by the fact that I didn't make my usual gross amount of them. The spices got nicely blackened on them
Original Wordpress ID and Date: 6208, 2013-06-25_195401
Roasted Green Beans and Sautéed Shrimp -- back to top
I made a pretty simple meal. I roasted two (!!) pounds of french green beans. I tossed them with a little bit of olive oil then (too much) Penzeys Sandwich Sprinkle. I simply roasted them for 15 minutes at 450. This was a lot easier than sautéing! Next time, I will go much lighter on the seasonings.It was very salty. I like using the french green beans from Costco since you don't really have to cut off the stems.
I also sautéed about 2/3 lbs of shrimp with a little bit of olive oil and some salt, pepper, crushed red pepper, and garlic powder. The shrimp were not shelled as I had thought but I just pealed them while I ate. They were pretty good though maybe a bit overdone.
Not a lot to this meal except a large mass of green beans.About 20 minutes total and much of that time was passive!
Original Wordpress ID and Date: 7680, 2014-03-18_160435
Fajita Tacos and Green Beans -- back to top
I made fajita tacos since we wanted something (relatively) quick and not too many calories.
I made the fajita mix with:
I combined everything but the hatch peppers in the cast iron with some oil and cooked them. At a certain point, I added about 1/2 Tbsp of butter. As it was closer to being finished, I peeled the hatch chiles and added them.
We also had about 1/2 lbs of bottom round, grass-fed steak. As you can see in the photos below, I cooked the whole thing on the pan. I really struggled with the steak. First, the pan was way too hot and the oil just burned. Then, despite thinking I had overcooked it, as you can see in the photos, it was super, super rare. I had to cook it a little but more. The net result was an acceptably done but very tough steak. I used McCormick Grill Mates Montreal Chicken Seasoning on the steak.
I served them on two pan-heated corn tortillas (50cal each) with extra filling in a bowl.
Finally, for me, I also roasted green beans. I did them at 450°F in the convection toaster oven. When they were finished, I was distracted and they sat in the oven (off but still warm) for a little while. I do not know if it was due to not adjusting the heat for the convection or if it was the extra time, but they were overcooked. And I forgot to season them going in so the seasoning didn't stick well and they lacked flavor. Not my best showing.....
