Justin & Meredith Winokur's Kitchen Cooking Notebook
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Stuffed Poblanos and Tomato-Zucchini Tian -- back to top
The main meal was the stuffed poblanos which we did about a year ago. Meredith did most of this so I do not know exactly, but I think we followed the same recipe except a lot less tomato sauce as we stated lasted time. They were very good except they needed more salt. I am copying the recipe below since I didn't last time.
The side dish was called Tomato-Zucchini Tian. We followed the recipe (copied below) except we didn't have eggplant so we skipped that part. We also didn't really have Herbs de Provence so we looked it up and just sprinkled the top (haphazardly) with
It was very, very good. I really liked it all cooked together. Maybe it was just us, but this also needed more salt. I also used yellow squash intermixed with tomatoes. While the dish was great, what was not great was dropping the soapy dish while cleaning it and shattering the ceramic (sad!!!)
Stuffed Poblanos (from Shutterbean)
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Tomato-Zucchini Tian (From Lanas Cooking)
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Original Wordpress ID and Date: 1326, 2011-08-02_141250
Roasted Potatoes, Chicken Sausage and Peppers -- back to top
This was inspired largely by the Gina's recipe below. The major changes were we used pre-cooked chicken sausage and I also added artichoke hearts. I also definitely used more rosemary than she called for. It made a lot but I was trying to use up potatoes before they went bad.
It was pretty good. I think maybe a bit too starchy alone for a meal. Not many veggies and a lot of potato. It may be better as a side in the future.
Roasted Potatoes, Chicken Sausage and Peppers (from Gina's Skinny Taste)
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Original Wordpress ID and Date: 1478, 2011-10-24_135614
Roasted Veggies with Chicken Sausage -- back to top
I made the similar thing that I first posted on 2011-10-24. Basically, it is just roasted potatoes except the addition of chicken sausage for the latter half of baking for some protein. I made a single portion so I just used two small potatoes. I also added beets (which died everything red), artichoke hearts, onion, green bell pepper and a jalapeño. I do not recall of the seasonings, but it was mainly rosemary, sage, TJ's 21 seasoning salute, salt, pepper, onion powder and garlic powder. I do not remember which type of sausage I used but I'll look it up when I get home.
It was so good. And it made the apartment smell really good. I like this meal. It is a lot of chopping but then you can set it and now worry about it until you have to add the sausage. I also rotated the racks when I added the sausage.
Original Wordpress ID and Date: 2051, 2012-06-23_081932
Roasted Veggies and chicken sausage -- back to top
I made the roasted veggie thing with chicken sausage from here. I went light on the potatoes. I also put in some broccoli instead of using artichoke hearts. It came out pretty good!
Original Wordpress ID and Date: 2114, 2012-07-13_184756
Roasted Vegetables and Chicken Sausage -- back to top
I made the roasted veggie and chicken sausage thing with italian chicken sausage. It was pretty good though I went light on the potatoes to save some calories. I liked it a lot but I think I preferred it with other types of sausage. I used artichokes, onions,potatoes and a bit of sweet potatoes.
Original Wordpress ID and Date: 2187, 2012-08-08_194100
Chicken Sausage and Roasted Veggies -- back to top
The basic roasted veggies with chicken sausage. I used a lot of onion and pepper. About 1lbs of potato. I also used artichoke hearts
Original Wordpress ID and Date: 2777, 2012-10-19_202208
Soy Chorizo Roasted Cauliflower and Spice Red Lentil Spread -- back to top
This was another recreation of something Meredith made a while ago. It was really easy too. We started by roasting chopped cauliflower at 450 for 20-30 minutes until it was starting to show some browning. Then, we sautéd half an onion and a lot of finely chopped mushrooms. After they had been well reduced and cooked, we added a thing of the Trader Joes Soy Chorizo (pictured below). We then immediately added the roasted cauliflower and mixed it together. We let it cook and get a bit crispy. We also added some capers and the brine. It gives it a bit of saltiness and more flavor. Extremely good and extremely easy. The chorizo is 4.85 servings at 3.9points plus per for 19 total. Add two or three for oil and incidentals. Basically, two large servings at 12 points each! I would definitely make this again. Also, the soy chorizo may be good when used in something else. I'll keep it in mind.
We also made a red-lentil dip from the recipe below. I think she followed the recipe pretty closely except she used grits in place of corn meal. I am honestly not sure if there is really any difference. It's interesting how the corn meal gets cooked by the lentils and not on its own. We also probably used extra sriracha. I liked it a lot. It was maybe a bit gritty but not too bad. I would go lighter on the parsley as well. I could imagine making this as a meal unto itself, or spreading it on some vegetable as a really nice side. It could also take the place of hummus
edit note: Added note to capers
Spicy Red Lentil Spread (from The First Mess)
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Soy Chorizo:
Original Wordpress ID and Date: 3265, 2013-03-18_183818
Tacos and Roasted Cabbage -- back to top
I made tacos and roasted cabbage. I used red cabbage to mix it up this time though it didn't affect the flavor. It was good as usual though I think I am getting a bit sick of it. I should look for alternative cabbage recipes or just give it a break for a bit.
I also made taco meat with beef, onions, 1/2 a bell pepper and a bunch of spices (including taco powder). The meat was pretty standard and fine. The problem was I tried to put it in wraps that were too old and too big. It just didn't hold together well. I think I prefer when I make hard shells out of smaller tortillas and use them.
Oh, and I used a spinach-arugula mixture inside of it too.
Original Wordpress ID and Date: 3368, 2013-03-28_210737
Roasted Vegetables and Sausage -- back to top
I made my pretty standard roasted veggies with sausage. I used the same smoked turkey sausage as last time. Again, I didn't like it at first but the flavor really grew one me.
This came out pretty spicy. I do not know if it was the poblano or the crushed red pepper. I should note that other than salt, I put all of the spices in a mortar and pestle to mix and crush. In the thing, I used:
And spices:
Original Wordpress ID and Date: 3376, 2013-03-31_073526
Slow-Cooked Curry Chicken Over Wheat Berries and Roasted Broccoli -- back to top
I made curry chicken and served it over wheat berries (instead of brown rice) with roasted broccoli. This was an interesting meal since I used both very slow cooking for the chicken and very fast [pressure] cooking for the wheat-berries.
I did the chicken in the slow-cooker. I made the sauce the night before.In a bit of oil, I lightly browned grated ginger, garlic (two cloves), curry powder, and a bunch of red-curry paste. I used 3 cups of almond-coconut milk with some ginger chuncks and a bit more curry powder. I also added salt and pepper. I cut the chicken into pieces and marinated in mix overnight then put the whole thing in the slow-cooker in the morning on low.
I do not understand what curdled in it since there was no dairy, but something did, as you can see. Overall, the chicken was overcooked. I think even with 3 cups of milk, there wasn't enough to fill the cooker so it was a bit too hot. And the whole thing wasn't incredibly flavorful as I had hoped.
For the wheat berries,I read a few different things but I finally just kind of made it up. I skipped the presoak as I had in the past which seemed fine. I mixed 1 cup of dry wheat berries with 2 or so cups of water. I pressure cooked it on high for 12-15 minutes and then released. They were cooked but a bit chewy. I drained the excess water.
I also roasted broccoli (425 for about 25-30 min, rotated once) which came out pretty good!
Original Wordpress ID and Date: 3383, 2013-04-01_212811
Roasted Vegetables and Sausage -- back to top
Standard roasted veggies with the addition of celery (since I had it) and something else (I don't recall. I'll come back and add it if I remember).
Pretty good though the celery was a bit strange. It is also very wet which I think impacted everything else.
Original Wordpress ID and Date: 5753, 2013-04-18_205509
Roasted Green Beans and Sautéed Shrimp -- back to top
I made a pretty simple meal. I roasted two (!!) pounds of french green beans. I tossed them with a little bit of olive oil then (too much) Penzeys Sandwich Sprinkle. I simply roasted them for 15 minutes at 450. This was a lot easier than sautéing! Next time, I will go much lighter on the seasonings.It was very salty. I like using the french green beans from Costco since you don't really have to cut off the stems.
I also sautéed about 2/3 lbs of shrimp with a little bit of olive oil and some salt, pepper, crushed red pepper, and garlic powder. The shrimp were not shelled as I had thought but I just pealed them while I ate. They were pretty good though maybe a bit overdone.
Not a lot to this meal except a large mass of green beans.About 20 minutes total and much of that time was passive!
Original Wordpress ID and Date: 7680, 2014-03-18_160435