Justin & Meredith Winokur's Kitchen Cooking Notebook
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Spiralized Zucchini and Shrimp [Dinner] and Carrots -- back to top
Meredith was introducing me to her spiralizer. We used it to make a dinner and a lunch.
This was a long time ago but to the best of my recollection, the ingredients are below. Also note that we lightly baked the carrots in the oven around 400 for a few minutes. I will come back and add to these lists when I get Meredith's input:
These were both very good. I wish I wrote this post sooner so I could remember the stuff more but either way, we would attempt these again.
After the shrimp was sautéed, garlic was added and then white wine. As it reduced, all of the ingredients were added to the pan and were tossed with the heat on for a little bit.
Roasted the carrots for 5 minutes with za'atar sprinkled on top. Added the other stuff and topped with some more za'atar. I also added an egg and some parm cheese to mine. Note for the future: this would have gone well with some feta or ricotta salata.
Original Wordpress ID and Date: 7758, 2014-04-16_200001
Seared Salmon, Zucchini Noodles with a Peanut-Sesame Sauce, and Roasted Green Beans -- back to top
This was dinner with Emily visiting. I made my regular (but always delicious) seared salmon (with Fox Point). I know I was searing properly since I set off the smoke alarms...twice. Meredith made zucchini with peanut sauce with the recipe from 2014-04-18(Again with some peanuts for some of the peanut butter but this time without the heating the sauce). She used spiralize d zucchini and heated it on a dry non-stick skillet for a little bit. Finally, I roasted green beans (450 for 15-20 min) with some Sandwich Sprinkle
Everything was very good and pretty easy
Original Wordpress ID and Date: 7859, 2014-05-23_210542
Sweet potato hash -- back to top
This was a pretty simple breakfast. I spiralized a sweet potato and made it into hash. I started by just tossing a lot and then, when it was softer, I pressed it into the pan to try to develop some crispiness. Finally, I made a few holes and poached eggs in it. I put it under the broiler to try to cook it a bit but I may have over done it a bit. Some were a bit runny but not much.
Overall, it was pretty good and was surprisingly sweet. I would try with squash at some point in the future.
Original Wordpress ID and Date: 7868, 2014-05-24_083051
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
Shrimp Fra Diavolo with Zucchini Noodles -- back to top
I made shrimp fra diavolo with zucchini noodles. The idea was based on the
Lobster Tail Fra Diavolo With Zucchini Noodles except I used shrimp. I made the sauce in parallel with everything rather than one after the other. I sautéd the shallots in a tiny bit of oil for a minute. I then added lots of chopped garlic and a good amount of crushed red pepper and let sauté for a minute. I added the tomatoes (diced and not San Marzano) plus some salt, pepper, cayenne and TJ's 21 Seasoning Salute. I let the cook down.
I then spiralized 4zucchinis. I sautéd a pound of shrimp in a bit of oil and again added more crushed red pepper and finally added the zucchini to cook it a bit. I then combined it all.
Next time, I would just let the sauce do all of the cooking of the zucchini though this wasn't bad. I did over cook the shrimp but other than that, this wasn't bad. It was a lot of food and wasn't the best for lunch the next day but as a meal, it was fine. And really, pretty fast.
Lobster Tail Fra Diavolo with Zucchini Noodles (from Inspiralized)
Local copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 8231, 2014-07-31_201522
Shrimp Tacos with Cabbage Slaw and Pico de Gallo -- back to top
Meredith and I made shrimp tacos with lots of accouterments:
We got unpeeled shrimp so we had to manually peel and devein it. Honestly, it wasn't too bad but I do not think I would do it again for small ones. It just took too much time and effort. if we buy bigger shrimp, then it would be fine and worth it. Meredith sautéd them with some seasonings including cumin, chipotle powder, lime and salt.
I used the recipe from Serious Eats (_local link_) as a guide. I made a few changes including
It was pretty good. I would use this recipe again. I liked what they said about the [temperature] heat of the liquids that then get cooled. The only thing is that maybe it was too wet. Oh well. We did let it sit for about 2 hours. And it was even better the next day.
Curtido [Mexican Cabbage Slaw] (From Serious Eats)
Local Copy password is the name of my dog, all lower case
I used the recipe from The Kitchn mostly. The biggest changes were that I used a mix of plum tomatoes and some (old) chopped cherry tomatoes. They were a bit wet (as was warned). I also just used the entire lime rather than half. Finally, I likely went heavy on the cilantro. And I used red onion. I may have forgotten the jalapeños. Not 100% sure.
It was pretty good. Not as good as I have had in some restaurants but I do not feel like it was way too far off. Maybe I should be more reserved with the cilantro next time.
Pico de Gallo (from The Kitchn)
Local Copy password is the name of my dog, all lower case
We also served it with spiralized Shoe String Jicama Fries (Original Post, Local Recipe).
Meredith made the seasonings and they came out wonderfully. I think the heat was set a bit higher, maybe 425 and that worked well. They were a bit spicy though which Meredith had said before. We will certainly do this again! Also, quartering the jicima was a good way to spiralize it. I also chopped up the pieces the remained.
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 9030
Original WP Pub Date: 2014-10-17_212022
Spicy Moroccan Chickpeas with Beet Noodles and a Fried Egg -- back to top
This was so good and so easy! We used the recipe from Inspiralized (and local copy). We basically just followed the recipe except we added the onion at the end just so it could get nice and aromatic but not burned.
We also topped it with a fried egg. It made enough for two dinners but didn't really leave enough for lunch. We basically got 3 medium plates out of the topping (though we had some beets leftover). Honestly, the hardest part was peeling and spiralizing the beets followed by cleanup.
We forgot the mint so we need to make sure we don't forget it next time.
Spicy Moroccan Chickpeas with Beet Noodles (from Inspiralized)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9155, 2014-11-06_195513
Mie Goreng [Indonesian Fried Noodle] with Kohlrabi Noodles -- back to top
We made Mie Goreng, a Java Fried Noodle that Meredith had and loved when she visited Indonesia. The biggest thing we did though was to use spiralized kohlrabi for the noodles. We spiralized 3 of them and the stir-fried it in two batches until they were softer and beginning to cook.
For the rest, we made two batches of the recipe (lunch and dinner) and made the following changes to each batch:
It stir-fried well. I was a bit worried about the shrimp but I threw them in a few second before the greens and they cooked enough. I did have to scrape (with a wooden spatula) the bottom of the wok from the paste sticking. Making the paste was torture on the eyes from the shallots but other than that, the work of the meal was really just chopping.
And it came out really good. Meredith said that it was reminiscent of what she had in Indonesia. We'll make it again. And, it was pretty low points. Basically just from the shrimp, the oil and the sugar in the Kecap Manis.
Kecap Manis [Indonesian Sweet Soy Sauce] (from Fuss Free Cooking)
Local Copy password is the name of my dog, all lower case
Mie Goreng [Indonesian Fried Noodle] (from Wok With Ray)
Local Copy password is the name of my dog, all lower case
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 9201
Original WP Pub Date: 2014-11-10_203529
Fast [faux] Pho ga -- back to top
I was craving Pho but I didn't want to go out and get it and I didn't want to go crazy like last time. Instead, I tried to make an easier version at home.
I made one gallon using mostly the seasonings from last time (just the first addition). And, instead of making stock, I used light Better Than Bouillon (I usually go heavy. It calls for 1tsp/cup or 4 tsp/qt and I go heavy. This time, I used 3tsp=1Tbsp/qt).
Also, instead of all rice noodles, we used mostly spiralized kohlrabi. Once it softened, it was pretty good!
It worked out well but could be improved as I note below. I liked the fully developed flavor and it certainly tasted like mediocre pho. Not as good as the real thing, but honestly not bad either! And I think with my noted changes to be made next time it will be even better!
We also used the opportunity to poach chicken to shred for later in the week and some for the soup
Here are the ingredients I used this time with notes on what to change for next time (especially the black pepper). This really came together quickly! And it was pretty good.
In the broiler, char onions and ginger. Note that the ginger may need more time. Add to the broth when finished.
Make l stock out of the water and Better Than Bouillon or use purchased stock. Note that this represents a 1 Tbsp (3 tsp) to 4 cups (1 qt) ratio as opposed to what is called for.
Toast the whole spices (anise through fennel seeds) in a pan until aromatic. Add to the broth. Add the salt, sugar and cardamom.
Bring to a simmer. Add chicken and poach chicken for 13-18 minutes or until it has reached 160. Remove chicken and allow the soup to continue to simmer, covered, for an hour or so. Strain and serve
Serve with normal Pho things
The biggest thing is to cut the pepper as noted. The soup had a very strong pepper spice that kind of burned! Also, I will reduce the cinnamon and the star anise.
Original Wordpress ID and Date: 9258, 2014-11-16_173553
Chicken Sausage over Parsnip Pancakes -- back to top
This was a pretty simple meal, and made simpler since Meredith really did the hard part. She made parsnip pancakes. Actually, the original recipe (linked below) calls for waffles but we pancaked it. It actually worked pretty well. I do not know if she made any modifications to the recipe or not. I think the biggest thing was extra garlic powder and using Fox Point instead of chives.
We served it with pan-fried chicken andouille sausage from Whole Foods
Savory Parsnip Noodle Chive Waffles (from Inspiralized)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9372, 2014-12-15_104351
Mie Goreng with Kohlrabi Noodles -- back to top
Meredith and I made Mie Goreng again (see recipe attached to that page). I think we made the same changes as last time except we used all cashews and realyue choy instead of American mustard greens. And we forgot the sprouts until the end.
The meal was a ton of work. Lots of chopping and prep plus all of the stir-frying (two batches) but it was worth it. Really good! The points were not as low as I would have hoped because of all of the sugar, nuts and oil used but they were still not too bad.
I am sure there were other changes and notes but I do not recall them now.
| Item | x | Cal | Fat | Carbs | protein | fiber | per | Total |
|---|---|---|---|---|---|---|---|---|
| Turbinado Sugar | 36 | 15 | 0.00 | 4.00 | 0.00 | 0.00 | 0.43 | 15.63 |
| Shrimp | 1 | 361 | 6.00 | 3.00 | 70.00 | 0.00 | 8.27 | 8.27 |
| Cashews | 1 | 150 | 12.00 | 8.00 | 5.00 | 1.00 | 4.33 | 4.33 |
| Oil | 3 | 3.00 | 9.00 | |||||
| Total | 1051.00 | 18.00 | 155.00 | 75.00 | 1.00 | 37.23 | ||
| Per Serving | 4 | 262.75 | 4.50 | 38.75 | 18.75 | 0.25 | 9.31 |
Original Wordpress ID and Date: 9424, 2015-01-04_192511
Okonomiyaki with Rutabaga Noodles -- back to top
Meredith and I made okonomiyaki again using the same basic recipe an the same basic changes. (see that post for a complete list, but basically we used mostly-cooked center-cut bacon instead of raw pork belly). However we did make a major change this time; we used rutabaga noodles!
It actually worked really well. We spiralized the noodles and then stir-fired them down until they were well cooked. We then used them like the regular ones including adding okonomiyaki sauce. They were slightly less crispy, but only by a little bit.
We would definitely do this again with these changes. Some prep but not too bad and lots of flavor.
A rough point calculation is (I didn't work it all out)
bacon ... 3
egg ... 2
flour ... 6
okonomiyaki sauce ... 1
Original Wordpress ID and Date: 9435, 2015-01-05_194519
Tuna Tataki over Zucchini Noodles -- back to top
We made tuna tataki over zucchini noodles with avocado. We used our regular tataki recipe and just quickly sautéd the noodles. The whole thing was inspired by this.
It wasn't anything special but it was quick and easy
Original Wordpress ID and Date: 9442, 2015-01-07_204052
Avocado Basil Zucchini Noodles -- back to top
We made the same avocado-basil pesto thing (local copy) like last time except we skipped the greek yogurt. We used a little bit of olive oil and more avocado to try to make up the creaminess. We used too much lime giving the entire thing more of a lime taste than basil. We'll be more reserved next time. The shrimp were just sautéd. Nothing special
Original Wordpress ID and Date: 9592, 2015-02-02_193026
Avocado Basil Zucchini Noodles with Shrimp -- back to top
We wanted to get this in before we got too far into fall. We made the pretty standard Avocado-Basil Zucchini Noodles (w/o corn) and had it with zucchini noodles and shrimp (steamed for frozen, about 4 minutes). There wasn't too much to this. I basically followed the recipe (using 1 lime despite saying 3/4 last time)
It came out pretty good. A very tasty. The only points are from the avocado (8 total) plus the greek yogurt (<1 point). Overall, really not too bad!
Seared Scallops over Butternut Squash Noodles -- back to top
We made a pretty quick meal. Meredith seared the scallops and they were good but there isn't too much to say about them.
I tried making butternut squash pasta with the spiralizer. Most recipes I saw online just said to cut it smaller and do it with some force. I am not generally opposed to that but a friend told me she did it with microwaving it for 5 minutes first. I cut the main part in hald and tried that.
It only partially worked. On both of them, it was too soft and the spinner part would tear it up. See the photos below. I wonder if I wasn't supposed to do 5 minutes. I'll have to ask.
Anyway, I sautéed it with butter (~1 Tbsp), garlic, and crushed red pepper. Came out garlicky and good.
Zucchini Noodles with Peanut-Sesame Sauce -- back to top
Meredith did all of the work on this one. She used the normal Peanut Sesame Noodle recipe. She followed the recipe itself for the sauce (at least roughly) and used the rest for inspiration (pepper, etc). The noodles were from two zucchinis.
Then we added chopped rotisserie chicken.
Other than the chopping, this is a pretty easy and good meal. It is not exactly low in points but also isn't too high either (around 24 for the entire thing from the peanut butter).
We would consider it for lunches as long as it don't let it sit too long.
Bell Pepper (Turkey) Taco Skillet -- back to top
Meredith and I made the Bell Pepper Taco Skillet from Inspiralized (Local 1). This was our first time spiralizing the peppers. Despite what the video showed, we found it best to core it and then use enough pressure on the balde to get the edges through. This way, we got the strips but didn't have to go through the needlessly hard center.
Anyway, the only real change we made was to double it and use turkey. I think Meredith also replaced some paprika with chipotles and tumeric. And we just microwaved the corn.
I do not know if it was that we did a double batch so it was crowded or if it was the super-thin pepper, but there was a lot of liquid. We ended up separating the batches and trying to get some of the liquid off.
I think they were pretty good. There was certainly a nice kick but also flavorful. I do think I prefer peppers non-spiralized and slightly bigger but this was different. It also made a lot of food!
U: guest, P: name of my dog, all lower case ↩