Justin & Meredith Winokur's Kitchen Cooking Notebook
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Chicken Enchilada Soup -- back to top
We made the Crock Pot Enchilada soup basically following the recipe. Except, I kind of eye-balled it on the chipotles in adobo and I think I overdid it. The soup had a strong smoky taste and was pretty spicy. Not too much that you couldn't eat it but spicy.
The recipe says to cook on low for 4-6 hours. We let it cook on low for about 6.5, then on warm for about another 6. I checked the temp after being on warm and it was about 160 so I knew it was still safe to eat. I do not know what, if any, the affect of the longer cooking was but it worked out okay.
We also had bread since I needed carbs for the next day.
Original Wordpress ID and Date: 1886, 2012-03-31_113938
Horchata and Horchata Bites -- back to top
Meredith and I made horchata from the recipe below (tripled). However, we felt like that was too much sugar (3 cups!) so we only did two and figured we could add splenda later if we had to (but we didn't). We also dissolved the sugar in when the water was hot. We used a mixture of thai black rice, and a few others (giving it all a dark color). We added the almonds and let it soak overnight.
The immersion blender was struggling to get through it all so we added some more water and blended it all. We strained it and saved the leftover almond meal.
Here is the real cool thing we did. We took the almond/rice meal, added a bunch of flour (over a cup), about 2 Tbsp baking powder, and 2 beaten eggs. We added flour until it was a nice mixture. We then laid it out on a baking sheet (lined entirely with Non-Stick aluminum foil) and baked it at 350 until it felt done. Basically, entirely by feel. Note that the color comes from the thai rice. There is no coco powder, etc.
The flavor of those bars were really interesting. They didn't taste too sweet at first (almost like it needed more) but then they had a really nice finish and after taste. The rice, being not really cooked, gave it a nice bite and the almond added some good taste. Of course, this is the kind of thing I could NEVER do again. We just played it by ear too much!
The horchata was also good. I liked the flavor and it was better than what I have had in restaurants. Still, it seems like you can buy rice milk and almond milk then infuse cinnamon and sugar for the same basic idea
Horchata De Almendra (From Chef Bud)
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Original Wordpress ID and Date: 6252, 2013-07-04_144005
Mexican Night: Lentil Tacos, Home Made Guac, Sweet Potato Fritters, and Roasted Artichokes -- back to top
This was quite the meal. Emily wanted mexican so this is what we came up with. In no particular order:
I had read a few sites on artichokes and decided to simply cut it in half, trim the stem, coat with garlic and small slice of lime. I roasted them for about 40 minutes at about 400. I had to take them out because they were burning.
When we tried to eat them, they were still too undercooked. We couldn't get to the meat of the artichoke. I microwaved them for 5 minutes which helped a bit but not really enough.
I like the idea of using dry heat but it just didn't seem to cook them enough. I will look into steaming them and_then_ roasting. Or, I saw something that used a foil packet. Maybe, I simply need a lower temperature.
Meredith made the dips too. They were both fat-free greek yogurt based. One was honey mustard where she mixed mustard and honey (duh) into the yogurt.The other was tequila-lime (which tasted a bit like margaritas). Both were good though the honey mustard was more popular.
These were based on the recipe below. The idea is that you boil sweet potatoes and then press them (smash them?) flat. However, it became clear pretty early on that they were not smashing well. I do not know if they were too big or if I had done something else wrong, but they weren't really working. So, we microwaved them a bit more and mashed them. Then, we used the seasoning mix (doubled) and coated both sides. We baked them for about 25 minutes at 400.
They came out really good. The sweet potatoes themselves had a lot of flavor and the seasoning mix was spot-on. We will do them again
Meredith made the guac and it was absolutely amazing. She can come back and comment on exactly what she did, but it had some different ingredients than usual. Most notably, I very finely chopped some onion, cilantro and jalapeño peppers. I do not know what other seasonings she used but it was amazing!
I made the taco filling. First, I cooked lentils like I do for the moussakka. I separately sautéd an onion and a whole container of finely chopped mushrooms. I combined them all. I used taco seasoning but I also added garlic powder, pepper and crushed red pepper to the mix. I let it all cook down together.
We served it with chopped onion, cilantro, FF greek yogurt (as sour cream), cheese, low-carb tortillas (gummy. Would not rush to get again) and mini tomatoes.
Everything was very good except the chewy artichokes. The meal was a lot of work but it was fun. There was lots of collaboration and everyone (Emily was there too) working together.
Crash Hot Sweet Potatoes (from The Creek Side Cook)
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Original Wordpress ID and Date: 6763, 2013-10-14_230214
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
I again followed Joy The Baker's idea but I also did it differently to improve it. My recipe is below:
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.
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)
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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
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.
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
---------------------------------------------
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
Smokey Tortilla Soup and Roasted Delicata Squash -- back to top
[Written later after the fact]. I made the Smokey Tortilla Soup
originally from 2014-11-22. We didn't have fire roasted tomatoes so I just regular canned ones. I think I may have added a tiny bit of liquid smoke. I also didn't have ground clove so I omitted it. I use some leftover tortilla chips in making it and on presentation.
I also started to make a squash dish with feta from How Sweet Eats. I ended up skipping everything but the squash prep so I'll just include that here.
I heated
I though the sugar would melt into the oil but it didn't (Is sugar lipophobic?). I then poured this (homogeneous) mixture onto de-seeded and sliced delicata squash. Baked at 375 for 40 minutes, flipped half way.
They cam out really, really good. Thankfully a lot of oil was left behind too, but I am sure it got a good number of extra points from the addition of the oil and sugar, but oh well.
Original Wordpress ID and Date: 9404, 2015-01-01_162518