Justin & Meredith Winokur's Kitchen Cooking Notebook

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Patty Melts and Rutabaga Chips -- back to top

I made low-fat patty melts and rutabaga chips. To make the patty melts, I made two 1/3 lbs patties. After they were done, I sautéd onions in the same pan. I kept having to deglaze with wine but it worked well enough. The onions didn't really caramelize too much but they had a lot of flavor. I then assembled with fat-free thousand island and a bit of shredded cheese. I spread Brummel and Brown "butter" on the outside of the bread and I tried to grill it. It worked better when everything was warm. (I had made lunch for the next day and refrigerated the stuff and then assembled dinner the next day). As you can see from the picture, it came out a bit messy. I was afraid of over-cooking the bread (I burned a slice the day before) and I was just having issues all around. Oh well, it still came out pretty good.

The rutabaga chips were also really good. I played with slice thickness and settled on the second-from-the-smallest (3/8" I think 1/8"). I baked them at 425 for 30 minutes. I flipped them and did another 5. Unlike potatoes, these crisped up really nicely. I wouldn't say they were better since rutabaga has a very different flavor, but I liked them a lot. I will do it again! (note, I may be wrong about the times. I seem to have lost my notes so I am using the best of my recollection)

Original Wordpress ID and Date: 7244, 2014-02-11_083607

Rutabaga Chicken Hash -- back to top

I made chicken hash with rutabaga instead of potato. I followed the recipe pretty closely including the seasonings and timings. The only things I did differently was I added a bit of extra broth to the pan before the chicken went in because it was getting too hot and cooked. I also added a chopped tomato since I had it.

It came out really good. Lots of flavor and pretty easy to make. I should put this into more standard rotation.

Original Wordpress ID and Date: 7562, 2014-03-05_101220

Beef Koftas and Spicy Shoestring Jicama Fries -- back to top

We made beef koftas and shoe-string jicama fries.

The koftas were from our regular recipe. We did toast the coriander seeds but only had ground cumin so we tossed it onto the hot pan at the last second. Other than that, we stayed pretty true to the recipe. We used Meredith's mint and we used what the recipe called for though I would have liked a bit more. And for the onions, we used finely chopped red onions. The beef was 90/10 ground beef (5 points plus/4 oz) and we used exactly a pound for four meals.

The other thing was jicama fries. We followed the recipe below from Inspiralized though we went light on the cayenne since Meredith said it was too much last time. We also just used the seasonings as a guide. I added some garlic powder, omitted the onion powder, added some smoked paprika, etc. We cooked them as it said but ended up giving them another 5 minutes to really crisp. Tip for next time: quartering the peeled jicama made it much easier and efficient to spiralize.

The texture was interesting. They felt limp but the natural crisp of jicama gave them a crunch. And they were just really good all around. We will do this again.

Meredith also made tzatziki with cultured almond milk (aka almond yogurt). It beat the soy version hands down

I did not calculate the exact points. The beef was 5. There was probably another 1-2 or so of miscellaneous oil. And I am not sure about the fries.

Recipe moved to separate page. Password is the name of my dog in all lower-case.

Original Wordpress ID and Date: 8024, 2014-07-28_202027

Rutabagas Bravas and Turkey Cutlets -- back to top

Meredith is out of town and I had been wanting to make something with rutabagas for a while so I went with this idea. I had done patatas bravas with rutabagas before on 2013-11-05 so I did the same thing, again using my regular sauce (but made spicy). Pretty straight forward. I did the rutabagas for 45 min at 425. It was tossed with some salt, pepper, smoked paprika, and some smoked salt. Actually, the smoked salt kind-of opened on me and poured in but I was able to get most of it out.

I read somewhere about baking turkey cutlets and they suggested an oven at 425 and doing so on a wire rack (probably because they are fake frying). I was already using that temperature so I went with it. I topped them with smoked paprika and McCormick Montreal Chicken Seasoning like I did on 2016-01-06 (except this time in the oven). Even with just 15 minutes, they were a bit over cooked.

Still, this was a very light and tasty. Not too much work either.