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KitchenKatalog: Blog 282
Friday, July 26, 2013, 10:32 AM
I again made pumpkin bars. They were inspired by last time but I made a few changes, etc. I discovered a tip on doing the nuts. I had them in the dry pan and when they started to get a bit toasty, I took the pan off the heat and tossed the nuts around. The residual heat kept cooking them and I could control how much they browned.
I skipped all of the dried fruit but I added a bit more nuts.
Adding some baking powder and oil helped make this a bit more fluffy. They still had a bit of a goupy texture, but not too bad.
(This is now in my Recipe Book)
Item
x
Cal
Fat
Carbs
protein
fiber
per
Total
Oatmeal (1/2c)
4
150
2.50
28.00
5.00
4.00
3.82
15.28
Pumpkin
3.5
50
0.00
10.00
1.00
4.00
0.86
3.00
Almonds (1oz)
2
160
14.00
6.00
6.00
3.00
4.56
9.12
Total
1095.00
38.00
159.00
35.50
36.00
27.40
Per Serving
4
273.75
9.50
39.75
8.88
9.00
6.85
Original Wordpress ID and Date: 6347, 2013-07-26_103232
Thursday, July 25, 2013, 08:20 PM
I made something along the lines of broccoli chicken. I used the normal broccoli beef recipe but skipped marinading. I then just added a can of chicken (12 points plus). I didn't get a chance to buy beef so this was my best option.
It worked out okay. I did mess up the sauce a little bit and the chicken was a bit strange with being shredded and all. Still, it was pretty good.
Original Wordpress ID and Date: 6344, 2013-07-25_202040
Tuesday, July 23, 2013, 08:16 PM
I kind of-sort of-made falafel. What was special about this is that I actually made the dough on Sunday, vacuum sealed it and froze it. I then did a rapid defrost in hot water and was able to make them. It worked really, really well. The biggest and only real problem was that it got messy getting the defrosted dough out of the bag. To fix that, next time I will just cut a slit in the bag and either squeeze it all into a bowl or directly onto the pan.
For the dough, I followed the falafel recipe except doubled. I used a very big thing of parsley and as much cilantro as I could cut off.
It is nice to know that I can keep a few things of frozen falafel dough in the freezer and very quickly defrost for this.
Original Wordpress ID and Date: 6342, 2013-07-23_201630
Monday, July 22, 2013, 08:09 PM
I made chicken hash basically using the recipe below with a few changes (some on purpose, some by accident). Instead of 22oz of potatoes, I used a mix of 6 1/8 oz Daikon Radish, 7 5/8 oz celery and 8 oz yukon gold potato. I let the celery root cook longer in the water than the rest of the things. Instead of 1 lbs on chicken, I used 1/2 lbs chicken breast and a tiny chicken thigh (~0.15 lbs).
I also forgot to use paprika and turmeric. I just used the za'atar, salt and pepper for the spices. However, where I really messed up is I added the chicken, broth and everything when I added the potatoes so they didn't get the extra time to brown under a drier heat. Instead they cooked with everything. That basically meant that it was a bit mushy with less crisp bits, etc. I also cooked the eggs entirely sans oil.
Overall, I liked it a lot. The only thing I really didn't like was that the celery root was still very stringy and often fibrous. I ended up spitting a lot of those chunks out. The potato and the daikon radish sere largely indistinguishable! I would definitely do it again and I'd look into additional potato alternatives. The harissa added some spice, though less than I expected when I tasted it alone.
This recipe (with minor changes and notes) is now included in my recipe book
Original Wordpress ID and Date: 6337, 2013-07-22_200942
Sunday, July 21, 2013, 08:45 PM
I tried to make something like I did on 2013-07-09 but without the chick peas. I also (attempted) to use poached eggs. I messed up with the eggs and I overcooked them so they weren't very good. I also made the stuff and it was fine that night. However, the next day for lunch, it was actually pretty bad. I ended up not eating it. Maybe I'll do this again but I would be more careful with the flavors and letting all of the liquid out.
Original Wordpress ID and Date: 6333, 2013-07-21_204533
Thursday, July 18, 2013, 08:22 PM
It came out very good. I was a bit worried that I didn't have enough sauce but I kept stirring and really let it keep cooking all mixed it. That cause more liquid to come out of broccoli and I was able to get enough liquid.
As I note in the recipe, the dressing was thicker than last time. Also, it was less sweet than the Trader Joes ones but I think I liked this more. Saves calories and lets me control the sweetness more.
I don't think I would make any changes for next time. I just need to remember that more liquid will come out as it heats in the pan all mixed.
Note: This recipe is now in the Recipe Book
Balsamic broccoli chicken
Mix together:
Take out
Add everything back together and add
Set aside. Cut up
Steam the broccoli for 4 minutes or until mostly done. Possibly in batches
Meanwhile. cut
Into strips. Coat with flour as needed. Add just enough canola oil to the pan to coat most of it and then also use pan. When hot (set to about 8/10) add the chicken. Let it cook until mostly done. Add the broccoli and the sauce. Stir and let the broccoli cook more. Keep stirring as more liquid from the broccoli mixes. Reduce the heat to 4-5 and let it keep cooking down. Keep stirring until everything is well coated and most of the sauce is thick and mixed well.
Notes: As noted above, this was much thicker dressing but I liked it. It is also worth noting that there aren't any chemicals, etc in it. It's all pretty natural
Item
x
Cal
Fat
Carbs
Pro
fib
per
tot
Ff dressing
6.0
15
0.0
3.0
0.0
0.0
0.33
1.95
Flour coating
0.8
110
0.0
23.0
3.0
0.0
2.77
2.08
Canola (mixed and for pan)
2.0
120
14.0
0.0
0.0
0.0
3.60
7.20
Corn starch
1.5
30
0.0
7.0
0.0
0.0
0.76
1.14
Chicken
0.7
16.00
10.67
Total
457.50
28.00
45.75
2.25
0.00
23.04
Per Serving
2.0
228.75
14.00
22.88
1.13
0.00
11.52
Original Wordpress ID and Date: 6327, 2013-07-18_202253
Wednesday, July 17, 2013, 08:13 PM
I made pretty standard taco cupcakes (375 for 15-18 min). I didn't have any peppers or anything so I added a can of great northern beans. I added zucchini as usual, but I had to cut it up more manually since I set the mandoline incorrectly. I also added some pickled jalapeños. I didn't make too many other changes. It did make a lot of filling so I made the mini wontons (and the bigger one) pictured.
They were pretty good. Nothing too out of the ordinary.
The points are calculated below but they are especially high today because (a) I used beans (added 10) and I made those extra things with the wrappers. With all of that, I still had extra filling. So, high but not too, too bad. Maybe a bit higher than I'd like
Item
x
Cal
Fat
Carbs
protein
fiber
per
Total
Taco powder
6.00
20
0.00
4.00
0.00
0.00
0.43
2.61
Beans
3.50
110
0.00
20.00
7.00
7.00
2.25
7.88
Lf cheese
2.00
80
5.00
2.00
7.00
0.00
2.14
4.29
Beef
0.67
16.00
10.66
Wrappers
3.75
160
0.50
31.00
6.00
1.00
3.96
14.86
Total
1265.00
11.88
214.25
61.00
28.25
40.29
Per Serving
2
632.50
5.94
107.13
30.50
14.13
20.14
Original Wordpress ID and Date: 6324, 2013-07-17_201322
Tuesday, July 16, 2013, 08:31 PM
Pretty simple and quick meal. I roasted asparagus as per usual for 15 minutes at 425. I also put the fish in the same oven coated with cackalackysauce. That may have been a bit too long at that heat since the fish was over cooked. Fine, but overcooked. The asparagus was good.
Original Wordpress ID and Date: 6321, 2013-07-16_203140