KitchenKatalog: Blog 207

Pretty standard Huevos without much in the way of toppings. Mine had some honey-roasted turkey but the others didn't.

My mom was visiting and she can't stand runny eggs so I scrambled hers and just put it on top. Other than that, it was just the 505 Roasted Green Chile¹

They apparently make a distinction between just the green chile condiment and a sauce. This was the condiment version. Mostly just the chile with a few other things ↩

Breakfast Omelets / Scramble

The original intent was omelets but after two of them failed, I made the last one (pictured) a scramble.

I sautéed mushrooms, onions, and peppers in a bit of oil. When ready, I added the eggs and scrambled them. Also served with some oven-baked, center-cut, bacon.

Eggplant Poached Eggs

Not the prettiest meal, but we made a very quick meal of Trader Joes Grecian Style Eggplant and poached eggs. Just put the eggs in the stuff on a hot pan and served it over bread. It was very easy, very quick, and pretty good. The eggplant stuff is not exactly healthy (lots of oil) but we don't use too much of it.

I also made myself a very quick salad of tofu and roasted red pepper (also both from Trader Joes...) in some green mix. Not much to the salad either.

Additional Photos

Tofu and Broccoli Salad with Peanut Butter Dressing

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.

Salad with Salmon (Sous-Vide)

We tried to make salmon from frozen with Sous-Vide at 130°F. I didn't know this could really happen but it got super overcooked. I guess with salmon, we have to be more careful. It got super white and kind of gross.

We scraped off the skin and tried to flake it to make a salad. We put some mozzarella balls, some romesco sauce and some croutons made with really old bread.

The salmon was pretty dead and overcooked but overall, it really was a fine meal. We'll just be better about the salmon next time.

Lite Baked Potato Salad

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

Green Chile Chorizo Huevos Rancheros

I wanted to make everyone breakfast but we didn't really have any meat so I ran out and got some pork chorizo (about the same calories as soy, much less than beef???) I sautéed that and then made my regular huevos rancheros with 505 Green Chile Sauce.

Sous Vide Sirloin

The original plan was to do something of a Meredith meal with some sous-vide steak too but we ended up not being very hungry so we just had the steak.

We went with a sirloin. Our favorite of sous-vide steaks was the tenderloin, our least favorite was the Delmonico. This one seemed pretty lean and was also a good price.

It was pretty good. The problem was it needed salt. I forgot it until the steak was already in the bag. I tried to add some salt but since it was in the bag, only some got salted. Those were the better parts. I do not know the pros and cons of salting before or after cooking, but either way, it could have used more.