Justin & Meredith Winokur's Kitchen Cooking Notebook
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Buffalo Seitan and Kale -- back to top
I made seitan using the recipe in my dads book. It is basically 1 cup of vital wheat gluten and 3/4 cup of water. I used mostly water but added about a Tbsp or two of Franks Red Hot. I used the food processor with the dough blade. It came together a bit strangely and as a lot of pieces. Nothing like last time. But then again, last time it was a huge rubbery ball and this time it was more elastic. Anyway, I made a simmering liquid with mostly water, some white wine, and more Franks. After letting it simmer for 1:15, I cut it and topped it with a home-made buffalo sauce (that is, Franks red-hot and some melted Olivio). It definitely tasted like what you would expect for buffalo seitan however it was a bit salty. Still, quite tasty and I would say successful.
We also made sautéd dino kale.
Note that the seitan is about 6.5 Points Plus per person and it made a lot.
Original Wordpress ID and Date: 1461, 2011-10-18_095721
Shrimp and Kale Pasta -- back to top
I kind of just threw this together. I sautéd some kale for a bit, then took it out of the pan and cooked shrimp. I resisted the urge to actually add oil and just used pam. While the shrimp was cooking, I threw in a bunch of crushed red pepper. Finally, as it was nearing completion, I added back the kale and let everything cook together. As the pasta was almost, but not completely done, I threw it in to let all the flavors meld. I also added salt, pepper, garlic powder and probably some other seasonings.
It ended up being pretty good and certainly eclectic looking. It probably could have used a big heaping thing of garlic but I didn't feel like chopping it. What I really loved was that it was a lot of food for very few points. There was half a pound of shrimp (which is a large serving) at 5 points and 1.5 servings of pasta (the "plus" kind with whole grain and extra protein) for about 7 points. Figure 1 point for the pam (if that) and I had a nice sized meal for 13 points (plus).
Original Wordpress ID and Date: 2136, 2012-07-24_110219
Kale and Tuna-Shrimp curry pasta -- back to top
First, the kale chips since they were better. I used dino/Lacinato/Tuscan kale. I cut off the stems but kept the leaves long. I used olive oil pam and and sprayed a tray, layed the kale on it, then pammed it again. I then sprinkled salt. Cooked them for 20 min @ 300°F. They really did crisp nicely, though I think they may have burned a bit. I like them a lot though they got rather "dust" as I ate them. I would definitely do it again. I wonder how it works with regular kale. Not that there is much to say about the kale, but I based it on this
I also made a rather awful tuna/shrimp/pasta concoction. I basically mixed canned tuna, canned shrimp (very tiny ones) and pasta with a lot of seasonings including curry powder. It was a dry higher-than-I-would-like point meal. Not to be done again without some improvement!
Original Wordpress ID and Date: 2161, 2012-07-31_140656
Spicy Hominy and Kale -- back to top
I followed the recipe below. I did not make many changes except I used serrano peppers (I think) and I used 4 or 5 of them. It didn't make it too spicy but it has a nice kick. I also no oil (or pam) and less cheese. Finally, I used fat free greek yogurt instead of sour cream. That had a large affect on the final product. Lower fat the milk, the more easily it curdles. So, this curdles quite a bit from the yogurt. It didn't affect the taste, but gave it a gritty and strange texture. I would make it again and I guess I would have to accept the curdled yogurt because that is the only way to keep the points down. (I didn't calculate them but they were not too bad. Something like 14 for the hominy plus everything else)
I also sautéed kale.
Spicy Hominy (from Dutch Oven Net)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2218, 2012-08-20_222422
Tacos (with Kale) and Zucchini Chips -- back to top
I made tacos using lean ground beef. I only used 2/3 lbs but used the while package of seasoning. I put a lot of garlic powder and some crushed red pepper into the seasoning water. This really helped to infuse the meat with the flavors. I again used kale instead of lettuce. I also had tomato and avocado. I use the taco shells I talked about on 2012-07-01 but cooked them a little less so they were softer.
I also tried making the zucchini chips again with the same recipe as before. I used the 2nd from smallest setting (3mm I think). They seemed to need longer to cook but that isn't surprising. I switched pans about half way through, but the_top_ pan (for the second half) seemed get much more done. Usually you expect that to be the bottom, but I wonder if, at such low heat (250), the hot air rising trumps the affect of radiative heating from the element. You can see in the picture the different amount they came out cooked. The brown ones were still good, but, had a slight burn taste. The green ones were still a tad soggy. I did give them 5 minutes to harden after being taken out.
Original Wordpress ID and Date: 2272, 2012-09-27_204743
Eggs + Tortillas (with Borracho Beans), Kale Salad, and Leftovers -- back to top
Not the greatest picture but...:
This was kind of a thrown together meal, except that it involved some pretty time intensive things that Meredith had made over the prior weekend.
The beans/eggs thing was a very quick version of Huevos Motulenos except that we used Borracho Beans that Meredith made earlier in the week. The borracho beans were from Homesick Texan variation on Jalapeno beans. Meredith thought they were pretty good but the beans needed salt. Conventional wisdom is to not salt them before cooking since it will turn the skin hard, but she has been reading up on alternative methods. More on that when she does them.
The kale salad (not yet pictured but will be soon) was from The Kitchn [local]. She basically followed the recipe except:
I thought it was pretty good. Meredith was getting tired of it since she had it for so many meals, but it was still tasty. And a good lunch since it has the quinoa.
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing (from The Kitchn)
Local Copy (U: "guest" P: name of my dog, all lower case)
Meredith made a kale salad for lunches. She used this Bon Appetit recipe (no local, See below) for the dressing only and then just did the rest herself. She massaged the dressing with the [Lacinato /"dino"] kale and topped with rotisserie chicken, sunflower seeds, and lite feta.
The sunflower seeds really added a lot of flavor and texture.
Rather than a local copy of the dressing recipe, she essentially just did as follows.
Combine in a mortar and pestle:
She then whisked in:
Massaged this into the kale and tossed in
Topped with other ingredients as noted above
Rotisserie Chicken Kale Caesar -- back to top
We were again doing a Rotisserie chicken week. This was pretty easy. We used Costco's Power Green mix (Kale, swiss chard, and spinach). We used our regular healthier salad dressing (which I also went back and added a note about less lemon). We also had one extremely stale leftover bagel from the move. I cut it up, sprayed it with pam, topped it with salt and garlic powder, and toasted it. The bagel croutons came out really good!
We also topped the salad with tomatoes.
It came out pretty good! And easy!
Kale Salad with Wild Rice -- back to top
We were invited to a Halloween party (Meredith's cool Halloween drink in a separate post) and we wanted a good but healthy option to eat while there. So we decided to go with the Pomegranate, Kale, and Wild-Rice salad we've done a few times before.
I followed the recipe pretty closely with only a few minor changes. I did the trick with the rice where you toast it a bit first. I sautéed it with some butter before adding the water. I also used a bit of butter while doing the shallots. I went heavy on the walnuts and (lite) feta and used a ton of salad.
I followed some guide on the rice that said to do about 4:1 (
As you can see in the photo below (all but the walnuts visible), it filled the bowl. Mixing it was really hard but I got it by moving it between two bowls. I also then took out an Alaskan Ulu and used that to chop the salad. That helped a lot! It was much easier to mix and I liked the consistency (Not really sure if the ulu was intended for use, but it did the job!).
The salad was very good. And we had tons of leftovers making for a nice lunch the next day (with a salmon or chicken burger for more protein).
