Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 237
Tuesday, March 24, 2015, 08:40 PM
We had a ton of veggies that we needed to cook before it went bad. I cut up a ton of yellow squash, zucchini, two kohlrabi, and two red peppers. I think I also added a few parsnips that we had around. I tossed it with olive oil then seasoned it with salt, pepper, Penzeys Italian mix and rosemary.
I roasted it at 450 for about 20-25 minutes, tossed it, and did another 20. I then chopped up some fake chicken (see this post), tossed it with some of the same seasonings, and added it to roast for another 10 minutes.
It was really good. Lots of veggies and a light meal. Good flavors and, after all of the chopping, pretty easy.
Original Wordpress ID and Date: 9775, 2015-03-24_204041
Saturday, March 21, 2015, 08:15 AM
I made a (big) breakfast by sautéing some veggies that were on their way out. It was some cauliflower, red pepper, and onions. I then added eggs and a small thing of soy chorizo. I put it on toasted pumpernickel and avocado. There may have been a few other things but I do not remember them all.
Original Wordpress ID and Date: 9771, 2015-03-21_081559
Friday, March 20, 2015, 08:15 PM
This was a quick and easy dinner. Meredith made a spread out of part-skim ricotta with house-preserved lemon peel, crushed red pepper, basil, and a bit of salt. We topped it with roasted broccolini and a fried egg (for mine). Garnished with a bit more chopped basil.
This was easy enough and, while a bit strange, was pretty good.
Original Wordpress ID and Date: 9768, 2015-03-20_201526
Wednesday, March 18, 2015, 07:25 PM
This was a pretty simple dinner. The cod was from Trader Joes. I just cooked it using their bake instructions.
I roasted the broccoli for 15 minutes at 450 then tossed it with parm and baked it at 375 with the cod for 12 minutes. pretty simple and not much to it. We both enjoyed the taste of the cheese though I probably could have done it for less time.
Original Wordpress ID and Date: 9762, 2015-03-18_192552
Tuesday, March 17, 2015, 09:20 PM
I made shepherd's pie for St. Patrick's Day. But I also wanted to make it healthier.
For the beef, I used 1 lbs of extra lean ground beef with two small onions sautéd. I couldn't find a frozen vegetables with corn, peas, and carrots so I got an Asian Vegetable blend of broccoli, carrots, mushrooms, onions, red pepper, water chestnuts and sugar snap peas. I also used the entire pack to really bulk up the beef without adding calories. I seasoning it heavily with pepper, oregano, 21 Seasoning Salute, garlic powder, plus Worcestershire and Soy sauce (salt and unami).
For the potatoes, I wanted to make it healthier by using 8oz of red-bliss potatoes and 1/2 a small-to-medium head of cauliflower. I boiled the potatoes and steamed the cauliflower above it. I was able to mash it all and make it smooth. I added greek yogurt, garlic powder, some popcorn butter stuff, and some real butter (1.5 Tbsp). The final product was a bit sour which may have been the greek yogurt or the cauliflower was a bit green. But, the combination of the potatoes and cauliflower worked well. I also topped it with smoked paprika. I cooked it for 20-25 minutes at 350.
This ended up also being a pretty low-cal meal. 8 oz of potatoes is about 6 points and the beef is about 16. Add some for the butter and everything else. Even if you figure it was 30 calories total, we got 6 good-sized servings!
The flavor was fine. Not the most amazing thing ever. I should read more and get better ideas for recipes. But this was pretty easy and low points.
You can see some photos below of the beef mix, the proportions of beef to potatoes (which was not the ideal ratio) and the final products:
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: 9755
Original WP Pub Date: 2015-03-17_212057
Monday, March 16, 2015, 08:03 PM
I made butternut squash croquettes. I used the same recipe as usual with feta. I made the dough the night before and tried to use it the next day.
I tried to waffle it. FAIL!!! It didn't come off the waffle iron which is now a pain in the ass to clean. I do not know if it was because of the cold dough or if this was just not made to be waffled. I did the other half in the oven.
Sadly, I forgot to take a picture.
Original Wordpress ID and Date: 9749, 2015-03-16_200344
Saturday, March 14, 2015, 09:52 AM
We had a variety of fillings. Some worked better than others. But what helped a lot was to have spacers on the rolling pin. It made rolling it out very easy.
Fillings:
I think that was about it. We cooked them on the tray with parchment. I wanted to use silpats but I cannot find them.
Original Wordpress ID and Date: 9745, 2015-03-14_095210
Presumably we used my dad's recipe?
Friday, March 13, 2015, 08:45 AM
I made real Belgium waffles. We used the recipe from King Arthur Flour with the following changes:
I made the batter the night before and left it out for an hour then refrigerated overnight. I used a bit less than 1 cup of batter which you can see was a bit low. Also, as I noted last time, the waffle maker doesn't cook perfectly evenly.
Still, they were very good. Lots of flavor and was fluffy. The yeasty flavor really shown through. You could also really taste the butter in the recipe. I would do this again as it was easy and good. Maybe with real milk and/or the right kind of yeast.
Belgian-Style Yeast Waffles (from King Arthur Flour)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9739, 2015-03-13_084530