Justin & Meredith Winokur's Kitchen Cooking Notebook
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Chick-Pea and Corn Salad -- back to top
I threw together a corn and chick pea salad. I made it with the following:
I combined everything and adjusted the seasonings and added cilantro to taste. I ended up with a very big bowl of salad which made for a large meal plus about half of it leftover for other meals (give or take a little but I'll guess about half).
While the flavor was pretty good, I still think it was missing something. It may be that the cilantro was pretty old and lost some of its flavors. Or I am missing something else entirely. I will read up on other recipes in the mean time to try to figure it out.
Original Wordpress ID and Date: 8612, 2014-08-04_140706
We made fattoush again following the same recipe (including using the Trader Joes Flat Bread).
We followed the recipe pretty closely except went much lighter on the oil and added shiso. And less buttermilk (but it was still very wet). I also topped mine with some rotisserie chicken. And we used small tomatoes from the farmers market instead of big ones.
We liked it a lot. Lots of chopping but very little cooking and nice summery flavors. The only problem this time was the radishes, fresh from the farmer's market, were super bitter.
I am not sure if the salad is supposed to be so wet, but liked it regardless and followed the recipe or went lighter on the buttermilk so I guess this is what it's supposed to be.
Chicken Caesar Salad -- back to top
We made Skinny Caesar Salad (with this dressing). Pretty standard recipe though we keep making small changes. I will eventually move that into its own Recipe Book post. Until then, I think the biggest changes were to go lighter on the lemon and eyeball the anchovy paste. We do like this recipe a lot since it's a pretty good approximation.
You can see our toppings below including using toast for croutons. I also put some cucumber in mine to add bulk.
Insalata Caprese (with Homegrown Tomatoes and Basil) -- back to top
Meredith made a caprese salad out of tomatoes (Cherokee Purple variety) and basil she grew! Not much more to it, but it is really cool. And they were really good. She did have to cut the tomatoes at a strange angle because of the stupid birds/bunnies/phantoms/??? that has been trying to eat them.
The salad was:
Green Shrimp Salad -- back to top
Meredith did most of this so I will have to update it if I missed anything. Anyway, we had a shrimp salad. The main thing was Meredith made her favorite cilantro dip/sauce. She actually doubled it but only 1.5x the oil. Anyway, she marinated some shrimp in the sauce and then cooked it on the cast-iron grill-pan (see the photo below).
For the salad, she made a dressing with the green chili stuff, a bit more olive oil, some salt, and lemon juice. The salad also had cherry tomatoes and avocado. I put red-onion in mine but Meredith didn't have any.
It was a pretty good meal. Not too much work (especially for me :-) ) but also healthy and flavorful.
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
Thai Beef Salad -- back to top
Meredith and I made the regular Thai Beef Salad doing the usual extra tsp (total 1 tbsp) of fish sauce. Unlike the last few times, we skipped the Thai chili peppers and we also just happened to forget the cilantro.
The steak was also about 1/2 lbs (much less than called for) of (I think) Top Round1 that we marinated earlier that morning and then did on the grill pan.
Nothing too special but still a pretty good and easy meal. Not to mention, super low in points.
I think it was labeled London Broil but that can be a catch all. Either way, it was a lean cut. ↩
Black Bean Salad with Cucumber, Feta, and Crab -- back to top
Meredith had the idea to make a black-bean salad for lunch. It is heavily based on This Kitchn recipe (local). We essentially cut the recipe in 1/3 and made some minor tweaks.
It was pretty easy and made quite a bit of food and it tasted very good. Fresh flavors that went well together. We were a bit nervous about the crab but honestly, it was fine in the final result. I would consider doing this with canned tuna or something in the future. Basically, any way to add some protein.
In the future, we will also likely follow the Kitchn's note and add jalapeno. Also, Meredith pointed out that this would work really well with avocado.
[Smart] Points were also low. About 5 for the bean, 1-2 for the feta, and 0-1 for the crab.
Chilled Black Bean, Feta & Cucumber Salad (from The Kitchn)
Local Copy (U: guest, P: Name of my dog, all lower case)
Korean Tofu Spring Rolls and Jicama Fries -- back to top
I made korean tofu to be used in spring rolls. I used the regular Beef Bulgogi recipe, but again like 2016-02-25 and also added a (heaping) table spoon of Gochujang.
I did it with just tofu (half super extra firm and regular firm). I let it marinate for about 3 days. I then cooked it on the cast-iron pan. I also made curtido (with thai chiles instead of jalapeños).
We rolled them into spring rolls with lettuce, more Gochujang, pickled red onions, and the tofu. One nice thing about using tofu is that we were able to use the marinade as a dressing/dip. (Meredith made it as a salad as you can see).
I also made jicama fries. I had a few issues. I tried to spiralize it but it was both really dense and super wet. It kept jamming in the spiralizer and making a huge mess. I ended up doing it in the mandoline and it worked really well. I think I will do that in the future. I also then got rid of more liquid with the salad spinner (see all of the liquid below). Actually, it was super tasty!
The bigger mistake was that, I figured I was doubling it and still went way to heavy on the cayenne. I mean way too much. I also ran out of chili powder so I added some other stuff like Northwoods seasoning, and a few other things. I also did half garlic powder and half dried onion (ground more). It was super, super spicy. Kind of hard to taste through it. I will update the recipe to note that too.
Asian Style Salad & Cucumber Carrot Salad -- back to top
Our original plan was to make fresh/spring rolls, but we spent much of the night packing and just didn't feel like dealing with the rolls. So we made this into a salad.
As you can see in the picture below, we made the salad out of:
For meat, we had two things:
Like I said, the plan was to roll it up but we decided to turn the sauce into dressing and make it a salad. Much easier and very good.
Meredith made the dressing inspired by The Food Network though we really only used that as inspiration so I am not copying it locally.
Meredith used the following to taste:
We also made a cucumber salad with this Will Cook For Friends recipe (local). Meredith has done this before and it was good so she did it again. The only real change was the use the vegetable peeler on the carrots instead of the spiralizer. Also, she went on the light side of the honey.
Lite Baked Potato Salad -- back to top
Meredith and I made lite baked potato salad for an Independence Day Party. We basically played it by ear, but tried to boil the potatoes roughly based on Serious Eats. That is, add some vinegar and salt (and sugar but we skipped it) to the water (cold) and bring up the heat with the potatoes.
We used a mixture of low-fat sour cream and fat-free greek yogurt for the base. We mixed in Penzeys Ranch Powder, bacos (or some other non-meat bacon bits), part-skim cheddar, and scallions. Also two fresno peppers for some heat.
It worked out pretty well. It was lighter than a lot of other options and was pretty easy to make
Tofu and Broccoli Salad with Peanut Butter Dressing -- back to top
We made Tofu and Broccoli Salad with Peanut Butter Dressing from this The Kitchn Recipe (Local). We followed the general gist of it but made some changes to the dressing.
To cut down on the calories and fat in the dressing, we used half peanut butter (1/4 cup) and 1/4 cup of PB2, the powdered peanut butter. I was a bit weary since I know that you usually do a 2:1 PB2:water ratio but this was certainly still peanut buttery enough. You could even go a little higher and still save a ton of calories. We also did it in the Vitamix.
For the tofu, we just chopped up the Trader Joes "Super Firm" tofu which is really easy and very good. I think we figured about 9 points plus total for the whole thing.
Grilled Chicken Sausage with Caprese Salad and Veggies -- back to top
Simple grilled meal! We had purchased a thing of chicken sausage. They are already cooked so all I really had to do was reheat them. At the same time, we sliced up zucchini and grilled that with some leftover Teriyaki sauce.
Meredith also made a caprese salad with burrata. I liked it a lot with burrata even though it was messy. It had a creamier texture.
Everything was served on a bed of arugula.
Pomegranate and Wild Rice Salad with Walnuts and Feta -- back to top
I made the Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta, though with a mix of baby kale and arugula. I followed the recipe pretty closely though I used some butter for half or so of the oil. I also added a few cloves of garlic.
I think that was about it. It made a a good amount of salad but I was hungry so that was good.
Pomegranate and Wild Rice Salad with Walnuts and Feta (Prepped ahead) -- back to top
Meredith and I had to make a salad for a work party. We were actually told ot make for 40 people! So we doubled our usual Pomegranate and Wild Rice Salad with Walnuts and Feta. But we had planned to be at two other parties before this one (one was canceled). So we prepped everything ahead of time and split it up to assemble at the party.
We used 2 cups of dry rice -- a mix of brown and wild. We also ended up cooking it for too long since we lost track of the timer, but they were fine.
The rest was pretty standard. There was a good amount of dressing and it came out pretty good, as usual.
Salsa Chicken Salad with Dressing -- back to top
I had originally made salsa chicken to take for lunches just like last week. We had extra so I used it for dinner. The biggest change is the dressing that Meredith figured out.
We made a really good dressing with roughly: ( SEE RECIPE BOOK PAGE)
I also tried to make it more interesting by using sunflower seeds and broken up plantain chips for crunch. I think that worked really well too.
I really was happy with this dressing. I think we would do this again!
Salsa Chicken Salad -- back to top
I made salsa chicken salad as Meredith and I had done a bunch during Whole30. Meredith was kind of tired of it, but I liked it and she was out of town.
I baked a thinned piece of chicken, covered with Salsa, for about 23 minutes at 375°F. I then sliced it up and made a dressing like Meredith had done on 2017-02-09 (now Recipe Book). I think I used too much mayo but it was fine otherwise.
I also topped it with an egg and some chopped peppers. Again, too much mayo but I really liked it otherwise!