Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 239
Sunday, March 01, 2015, 08:35 PM
I made African peanut soup and cauliflower fritters. Nothing too special with either. For the soup, I followed the recipe and use collard greens which I let cook a bit in the soup. For the fritters, the main flavorings came from the 4oz feta, cumin and rosemary.
Original Wordpress ID and Date: 9684, 2015-03-01_203523
Saturday, February 28, 2015, 10:35 AM
I thought the waffles were ok. Not amazing but not really bad either. I was unhappy with the waffle maker which seemed to cook the edges a bit more as you can see from the photo. It wasn't a big deal but it is not desired.
Waffles (from The Pioneer Woman)
Local Copy password is the name of my Boston Terrier, all lower case
Original Wordpress ID and Date: 9678, 2015-02-28_103519
Tuesday, February 24, 2015, 10:10 PM
We made Lebanese Style Moussaka. A friend made this for us before so we used the recipe she used (linked below). We followed it pretty closely. The biggest changes were:
As I said in the changes, I (as usually) adjusted the seasonings for taste. I also ended up simmering it for longer. Most of the time, I did it covered as per the recipe but spent some time uncovered to reduce the liquid.
We also served it with roasted cauliflower rice (now on its own page) with parmesan cheese and topped with low-fat feta.
Meredith also made a dip with preserved lemons and sugar in fat free greek yogurt. She kind of just threw it together. I do not think she followed a specific recipe. It tasted like some more complex lemon yogurt you could buy in the supermarket. We served all of this with leftover pita from the other day. Photos below:
Lebanese Moussaka (from SparkPeople) Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9668, 2015-02-24_221019
Tuesday, February 24, 2015, 01:00 PM
I was scrambling to figure out lunch. We had some leftover Cruciferous Crunch Collection left over and some chicken sausage from the other day. I chopped the sausage then sautéd it and the veggies adding smoked paprika, salt, pepper and chipotle powder. I then topped it with a fried egg. It was pretty good and an easy meal.
Original Wordpress ID and Date: 9659, 2015-02-24_130010
Monday, February 23, 2015, 07:50 PM
We waffled falafel to make "Walafels" (for Falwaffles). I used falafel dough that I had apparently frozen from 2014-05-14. It was a bit freezer burned but it was otherwise fine.
One batch made two waffles. I waffled them for 7 minutes. I really liked the crispness. That is always my favorite part of the falafel anyway, so it worked really well in the iron.
We also served it with bread like we used for the Fall-Toush salad (2014-10-21). See below for the nutrition information but I am 99% sure, a serving is 2 oz, not 4. And Meredith made tzatziki (with real fat free greek yogurt). Very good as usual.
Original Wordpress ID and Date: 9637, 2015-02-23_195002
Saturday, February 21, 2015, 09:45 PM
We needed a quick meal that we could make with whatever we had on hand since we were snowed in. It was simply a mixture of Trader Joes Soy Chorizo with 3 eggs (plus a bit of almond milk), low-fat feta and capers. We served that over rye toast. They came out pretty good. Most of the flavor was from the soy chorizo and the brineyness of the feta and capers.
We also had kale sprouts like we did here. Meredith tossed them with garlic and parmesan. I liked them though they were maybe a bit more bitter than last time (and, from the pictures, a very different color)
Original Wordpress ID and Date: 9647, 2015-02-21_214518
Saturday, February 21, 2015, 02:35 PM
I made a stir-fry with the balsamic sauce. I made a lot which may have been my downfall. It was a mixture of broccoli and zucchini. I did them separately (as I would have) but the zucchini still let off too much water. it was very wet.
Still, it was a nice lunch on a snow day. The chicken was from fake chicken from Trader Joes
Original Wordpress ID and Date: 9634, 2015-02-21_143510
Saturday, February 21, 2015, 01:11 PM
I made BBQ beef jerky. I just kind of played around with it. It ended up with way too much liquid. This was my first time using solid meat. I was going to use flank but it was very expensive so I went with top round. It started as 1.49 lbs but by the time I trimmed the fat, it was just over 1 lbs + 3.5 oz (I didn't think I took that much off. Starting was from the package and the end was weighed at home).
The marinade was as follows: Note that if I do this again, it has to be a lot less liquid.
I marinated overnight then blotted off the beef (didn't rinse) and dried for about 5 hrs on 160.
Next time, I would dry at 160 for an hour then bring it down. I liked it a lot but it was a bit dry. I'd have to be more careful about lower temps though.
Original Wordpress ID and Date: 9639, 2015-02-21_131101