Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 262
Sunday, March 30, 2014, 06:35 PM
I had a huge amount of zucchini and I was going out of town so I made zucchini bread. I followed the recipe from Smitten Kitchen (below). I tried to stay relatively true to the recipe except I also used almonds. And I forgot the vanilla.
However, I only had the bigger casserole dish which required me to cook it for a very long time. I didn't actually eat it so I do not know how it came up. I will ask how it came out. I did also make a mini one below and it was pretty good. Probably could have used some vanilla!
Zucchini Bread (from Smitten Kitchen)
Local copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 7732, 2014-03-30_183542
Sunday, March 30, 2014, 10:35 AM
I made this quickly and it was about a week ago so I do not remember it all but basically, I had some leftover zucchini and some shredded chicken so I made a stir-fry.I also threw a jalapeño and a bell pepper. I really do not remember anything else about it since it was so long ago. I don't even remember which sauce I used
Original Wordpress ID and Date: 7728, 2014-03-30_103501
Saturday, March 29, 2014, 08:30 PM
I made my regular cheese cake again doing a 4/3 multiplier for the ingredients plus the larger size for the crust. I also had to just use chopped the chocolate for the top just like you do for the inside. This is because I could only buy white chocolate chips. It actually worked pretty well for the top too. I also did something a little bit different. I ground the chocolate before I did the rest. It is of utmost importance that the food processor be dry for the chocolate but it is less crucial for the crust so I did it that way.
I do not know if it was because of the extra crust (see the picture below) but unlike last time, I didn't have extra filling like last time. It filled most of the way and was fine
Original Wordpress ID and Date: 7725, 2014-03-29_203019
Friday, March 28, 2014, 12:12 PM
(Jwinokur Note: This is Meredith's recipe but I encouraged her to let me post it since she was raving about it. Hence, it is published under her name)
Mix everything together and put in fridge to chill. Allow to rest for around 30 minutes. Form into cakes, dredge in flour, and bake around 350*F for 12 minutes on each side. The cakes will seem like there is no way they will hold together, but they will. Serve with Thai chili jam and a squirt of Sriracha.
Serve with a wedge of lime
Original Wordpress ID and Date: 7716, 2014-03-28_121237
Wednesday, March 26, 2014, 10:02 PM
I made the pretty standard cauliflower fritters again with a good amount (4 oz) of lite feta. Again, the feta really gives it a good amount of flavor! I also added a lot of dried onion, garlic powder, and pepper. Plus a little bit of sriracha. Finally, the only thing I did was to make them smaller.
They were really good! I actually intended it to be a double serving but I ate all of the fritters. I also had 2 and a half chicken sausages (100 cal/each).
Original Wordpress ID and Date: 7713, 2014-03-26_220224
Tuesday, March 25, 2014, 12:54 PM
This was unintentionally a complete repeat of 2014-01-13 where I had roasted kabocha squash (using the same procedure) and moussaka. I ate the squash skin and all. It was very good.
Original Wordpress ID and Date: 7709, 2014-03-25_125416
Sunday, March 23, 2014, 06:50 PM
I wasn't too hungry after making the Lentil Moussakka so I fried an egg and made a Gimme Lean Sausage patty. I had that with some leftover potatoes from the moussaka.
Nothing special but it was easy and did the job...
Original Wordpress ID and Date: 7705, 2014-03-23_185017
Sunday, March 23, 2014, 05:30 PM
(forgot to take a photo since I didn't eat it that night)
I made the pretty standard recipe except I discovered a few changes that really made life easier. Rather than broil the eggplant slices, I roasted them at 450 for 15 minutes. This way, I didn't have to watch it or flip it and I could do two trays at once. It_significantly_reduced the amount of work.
I think that broiling_is_ better since it makes them more crispy, but I am far from convinced that it would be notice able in the final product when you have it baked in a wet sauce for a while and the reduction in work is well worth it. (I will update the post to account for this change)
Also, I made it into my corning ware dish. I had a lot extra that I was able to make a large single serving (with sauce) and a small side-dished size without sauce.
Original Wordpress ID and Date: 7700, 2014-03-23_173056