Justin & Meredith Winokur's Kitchen Cooking Notebook

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Pasta Ai Frutti Di Mare (fruit of the sea) -- back to top

Very easy, very fast, and very good. We bought a frozen seafood combination of calamari, bay scallops and shrimp. We sautéed it, with broccoli and grape tomatoes (very good) with a some seasonings including parsley, salt, pepper and garlic powder. The ice/water on the seafood made it cook a bit too much while waiting for it to boil away, but it was very good. And very easy! I will definitely be getting some more of the mix to keep on hand.

Seafood (per person)...3

Whole Wheat Pasta...4

Original Wordpress ID and Date: 447, 2010-09-23_200412

Balsamic Chicken with Pasta and Broccoli -- back to top

I made a balsamic chicken marinade but it was a long time ago and I do not recall the recipe. I thought we had more chicken but I was wrong so to stretch the dish, we added whole wheat pasta and steamed broccoli. It was pretty good and the chicken came out pretty nicely. We had some leftover parmesan cheese which we put on too

Original Wordpress ID and Date: 1160, 2011-05-02_121443

Chicken Saltimbocca and Swiss Chard -- back to top

We made the chicken saltimbocca as we had here except we used black forrest ham instead of prosciutto to make it even healthier. It was pretty good but a bit overpowered by the sage. Less sage next time! I like dredging in flour and then sautéing. It gives the chicken a nice texture. We may make other "stuffed" chicken things like this.

The swiss chard was just sautéd with garlic.

Original Wordpress ID and Date: 1492, 2011-10-28_111832

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