Justin & Meredith Winokur's Kitchen Cooking Notebook
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Lunch Tomorrow: Samosa Chicken Sandwich -- back to top
Meredith wanted to try something different...well, same considering the amount of samosa recently, but none-the-less, we made samosa chicken sandwiches.
We seasoned chicken with a wide range of spices including garam masala, curry powder, ginger powder, tumeric, cumin and some others. Then we sautéeded it and shredded it with a fork. We mixed in boiled potatoes (yukon gold), frozen peas and even more spices. We added some salt to bring out the flavors and some sriracha to give it a kick. We also added a bit of 1/2 and 1/2 to bind it. We wanted to use greek yogurt but we were out.
Just put it on Arnolds Rolls (pictured below) with some mint chutney. There was a bit leftover as well. Points below.
Chicken (extra lean+ trimmed more) ...5
Potato...3
1/2 and 1/2...1
other...1
So, each sandwich is about 4 of filling plus an arnolds. There was about 2 points of filling leftover.
Original Wordpress ID and Date: 314, 2010-08-31_204545
Kheema and Samosa -- back to top
The kheema was base off of a bunch of recipes which I will link to when/if Meredith sends them to me. Basically, it was extra lean ground beef, a bunch of Indian seasonings included coriander, cumin, garam masala and turmeric. Then there was sautéed onion, garlic, tomato paste, peas, and some fat free greek yogurt (just a bit)
The samosa was okay. We used the same dough that we had been using for the empanada. We filled them with a mix of potatoes, onions, peas and a wide mix of seasoning. Points are difficult to figure but I try below.
Points Plus: Kheema (per serving, made 4)
4.5 oz beef...4.5
Peas+yogurt...0.5 (probably, I do not know the new plan as well)
----------------------
5 per serving.
Samosa. These are hard because I did not measure the milk.
Dough (6 servings)
1/2 cup whole wheat flour...5.4
1/2 cup Bread Flour...5.5
Egg Beater...0.6
milk...~1 (skim is 2 per cup and I doubt I came close to a 1/2 cup but whatever)
smart balance...1.3
---------------------------
around 14. That made 6 dough pockets so 2 each.
around 1.25 lb potatoes...11.25
so 2 for them.
Therefore, figure each samosa was 4.
Original Wordpress ID and Date: 722, 2010-12-02_222621
Thai/Indian Stuffed Jalapeños plus Chinese Kohlrabi Stir-fry -- back to top
We had stuffed jalapeños at a restaurant and it seemed like something that was easy enough.
I decided to basically make Thit Bo Nuong La Lot like 2015-07-20 except fill them in halved-and-seeded jalapeños.
I wanted to use the first option on the recipe page but we couldn't find nice lemon-grass. So instead, I opted for the second option with a mix of spices (hence why it is also Indian). They are pictured below but were
I mixed them with the rest of the ingredients (plus chopped garlic). I also probably went heavy on the fish sauce.
It made a ton of peppers as you can see in the prep photos. And that was just about about 3/4 lbs of (lean) beef as opposed to a full pound!
I already knew roughly how the meat would turn out since I had a tiny bit left which I just pan-cooked. It was flavorful but SPICY (probably the tandoori chicken stuff).
I was unsure of exactly how long to do so I guessed at about 12-15 minutes at 350 (in the small convection oven). This turned out to be fine. They were cooked through for sure and maybe just a tiny bit overcooked but not bad. The real problem was that the meat shrank and then easily fell of the jalapeno. Not sure how ot prevent that in the future.
They came out pretty good. A bit dry but flavorful. And spicy. The meat mixture certainly had a kick but then add on the jalapeños (some were hotter than others) and it was hot!
I also made a simple Kohlrabi stir-fy. Essentially, just kohlrabi with the Broccoli Beef sauce.
It was a nice side. Lots of bulk without too many calories.
Saag Paneer (homemade), Lentil Soup, and Cauliflower -- back to top
We had a family friend visiting with a very restrictive diet but we decided to see what we could do. Here is the full list:
No soy, grains, bananas, coffee, chickpeas, peanuts, peas, tomatoes, bell peppers, eggplant, potatoes (sweets are ok), beta-glucan, mastic gum, gum arabic. Plus, [is a] vegetarian (no fish).
Add on that Meredith and I are trying to eat much more healthily and this becomes quite a challenge. We decided on Indian but this was also hard as tomatoes seem to be everywhere!!! I mean, we had to search through tons of recipes for ones that didn't call for them in the first place.
But, we ended up with:
I'll get to the saag panner soon, but first just the paneer. We wanted to make it low fat since otherwise, it is like eating cheese and that is a ton of points. By the way, in the future, we could do tofu in place of paneer and save a ton of calories and ease. But no soy for this meal.
I read a bunch of recipes but went with this "Food for 7 Stages of life" recipe (Local1). I liked that they went through all of the different options for curdling the milk and made it pretty clear that skim was ok.
However, we went with 1% (hence the really low fat but not quite fat free). We made some other changes as we went including:
The thing that really amazed me was low little it made. As you can see in the photos below, it made all of 7.25 ounces out for 1/2 gallon 1% milk (73 oz.). That is insane! You can see how much whey is left too (we saved some for other uses).
Oh, next time, I will use a larger pan. Once the milk started to boil, it made a huge mess!
How to make [Organic and Fat Free] Paneer at home? (from Food for 7 Stages of life)
Local Copy (U: guest P: name of my dog, lower case)
Again, we really struggled to find a recipe that didn’t call for (and seem to rely on) tomatoes. But eventually went with Vegetarian Times (Local).
We followed the recipe pretty closely except:
It worked out ok. Mostly tasted like sautéed spinach with a strong flavor of ginger and coriander. Essentially, like Indian sautéed spinach but not saag paneer. I think this is one of the recipes that really do benefit from heavy cream, etc. I do not know if I would attempt saag paneer again unless I am willing to use the cream.
Saag Paneer (from Vegetarian Times)
Local Copy (U: guest P: name of my dog, lower case)
We again struggled with the tomatoes, but eventually ended up with this Food.com recipe (Local) recipe. Actually, this was doubly difficult since we struggled to find vegetable (or vegetarian chicken) broth without tomatoes (see the photo below).
On the soup, we also stayed pretty true to the recipe except that we
We used all of the regular broth and half of the low sodium. It was pretty simple. Maybe a bit mushy but not bad. I think if we made this one again, we would go light on the cardamom. That flavor was a bit too strong.
Indian Lentil Soup (Dal Shorva) (from Food.com)
Local Copy (U: guest P: name of my dog, lower case)
We did our regular Curry Roasted Cauliflower Recipe again with the Tandoor Chicken Masala (same as used on 2015-11-11). We made a ton of it. Probably 2.5 heads worth. It was so much that, for the first time, I didn't finish what was left.
Also, I do not know if we didn't need it before or used it and forgot to note it, but we didn't add salt and it was missed. Good otherwise. Nice char and, as usual, lots of flavor
The original site has a good bit of useful pictures. Therefor, I also included a link to the PDF printout on the local page ↩
Indian Style Scrambled Eggs -- back to top
We had to be some place so this was a fast, easy, and healthy meal. Meredith made Indian Scrambled eggs from this The Kitchn recipe (local). She stayed pretty close to the recipe except skipped the cilantro and bird's eye chili (we were out cilantro and the bird's eye went bad) and used some Sriracha in place. She also did use the tumeric.
It needed some salt (she forgot to salt it as it went). Th ginger bites were actually really, really good.
We would do this again when we want something as easy as eggs but more interesting.
Indian Scrambled Eggs and Yuca Home Fries -- back to top
We made a pretty simple though oddly eclectic meal. Meredith made Indian Scrambled Eggs (Egg Bhurji) like we did before on 2016-04-13. I think she followed the recipe pretty closely. We used 3 chile peppers instead of one and it still wasn't too spicy. We also threw some (full-fat) yogurt (bought for a later meal) into the eggs kind of like cream. We also skipped the cilantro and added cumin. Meredith said she also went heavy (~2x) on the turmeric.
I also made yuca home fries. I had to peel the wax and then cube it. I cooked it in the cast iron with some oil and then later butter. I also threw some salt and pepper in too. I liked the flavor a lot but it was also pretty and kind of dry. I think that it may just be that yuca is a bit dry. I would still do this again.
Egg Bhurji Breakfast Casserole -- back to top
Meredith made a big thing of Egg Bhurji in a casserole form to be prep-ahead breakfasts for whole30. She followed the recipe pretty closely except went heavy on the ginger. We also don't know exactly how much egg we used. Probably a bit heavy on them but that's fine.
We also realized, after the fact, that there was soy lecithin in the pam but we decided that there was such a little amount that we would still eat it, but not use it again.
It worked out well as a breakfast thing. It's a lot of chopping, but we'd prep it again.