Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 283
Saturday, July 13, 2013, 08:19 PM
I made my pretty standard roasted veggies but I used some different things, and I cooked it at a higher temp (425) but for less time (20 min, then 10-15 more). The didn't do any potatoes but instead did a giant celery root. I actually made enough that I saved a bunch for lunch the next day. The other veggies were jalapeno peppers, bell peppers, carrots, parsnips, turnips and onion.
Original Wordpress ID and Date: 6312, 2013-07-13_201903
Saturday, July 13, 2013, 04:19 PM
Meredith had mentioned a while ago that she thinks you could replace the banana with pumpkin in the 5(ish)-ingredient oat-banana bars. So, I used that as the basis for the recipe. I really just kind of made it up as I went. I added the pumpkin then I added oatmeal until it was the right consistency. Actually, I had to stop when I did since I ran out of oatmeal but I think it was actually the right amount. I then just threw things in from around the kitchen. I also had some nuts in the freezer so they went in too. Finally, I decided to really do it differently and add cayenne!
Comments before trying them: (ie, while they are baking). I could probably have used a bit more oatmeal next time. We'll see how they come out. The dried fruit really ratcheted up the points. I could cut that next time. Also, these have a lot of fiber. I made them for breakfast before a bike ride, but I may want to reconsider that much fiber before a long ride.
Comments on the thing itself: As I expected, it could probably have used more oatmeal. It was a bit mushy. Alternatively, maybe it needed longer than the 35 minutes I gave it. The flavor was very good. You could really taste the toasted nuts and the seasonings. Actually, the cayenne only gave it a spicy(ish) after-taste and not too much right on the tongue.
_Future Change: _More oatmeal (maybe 2 cups). Longer cook time. A bit of baking powder. Different fruits. More (or less) cayenne depending on what I want. More pumpkin pie spice
Spicy Pumpkin-Oat Breakfast Bars (by Justin Winokur)
Note: This is how I did it today. See above for comments:
Preheat oven to 350°F
Chop and toast the almonds in a dry pan until they are fragrant. Careful not to burn. Chop fruit into small pieces. Combine everything and mix well. A mixer with a beater attachment makes this very easy and gives a good, homogenous mix.
Spread into a pan and bake for 30-35 minutes
Makes 2-4 servings
Item
Quantity
Cal
Fat
Carbs
protein
fiber
per
Total
Oatmeal (1/2c)
3.5
150
2.50
28.00
5.00
4.00
3.82
13.37
Pumpkin
3.5
50
0.00
10.00
1.00
4.00
0.86
3.00
Almonds (1oz)
1.5
160
14.00
6.00
6.00
3.00
4.56
6.84
Mixed Fruit (40g)
1.25
110
0.00
26.00
1.00
3.00
2.67
3.34
Dried Figs
1.6
110
0.00
26.00
1.00
5.00
2.51
4.02
Total
1253.50
29.75
216.10
32.85
44.25
30.58
Per Serving
4
313.38
7.44
54.03
8.21
11.06
7.64
Original Wordpress ID and Date: 6301, 2013-07-13_161925
Thursday, July 11, 2013, 08:25 PM
This was a pretty simple and straight forward meal. I made asparagus the usual way and saved half for lunch. I also made sandwiches with turkey pastrami on multi-grain english muffins. Half of them had cackalacky,jalapeños and lite provolone The other two had whole-grain mustard, sweet & spicy pickles and also provolone cheese.
They were pretty good. Nothing special. Easy though
Original Wordpress ID and Date: 6299, 2013-07-11_202533
Wednesday, July 10, 2013, 09:06 PM
Pretty standard falafel. I used a lot of fresh garlic as well as powdered. I am not sure if the is why, but it was exceptionally good tonight. They did seem to flatten quite a bit. Maybe I over pulsed it in the food processor. The Za'atar dip was pretty standard: 1 serving (8 oz) yogurt plus a good amount of za'atar, garlic powder, and salt.
Points were 14 for the falafel plus 3 for the za'atar dip so 17. A bit high but I guess not awful.
Original Wordpress ID and Date: 6294, 2013-07-10_210652
Tuesday, July 09, 2013, 09:40 PM
The zucchini was the same ideas as what I had done on 2013-04-16.I started with a lot of zucchini julienned (I wish I had weighed them first but there were 5 small to medium ones) with some finely chopped mushrooms. I then added a can of washed garbanzo beans. I added 1 Tbsp of olive oil, a bit of balsamic vinegar, then some salt, pepper, garlic powder and minced onion. After I mixed it all together, I added some parmesan cheese. I finally topped it with an (accidentally overcooked) egg.
The okra was inspired bythis recipe. I followed the suggestions and roasted them whole and at 425. Maybe it was because they were whole, or maybe it was something else, but they took a very long time to get any type of crisp to them. Probably over 30 minutes. And, they really weren't that good. I guess I would try it again (maybe cut up though) but I am in no hurry. (Pictured is the whole thing but I took half for lunch)
Points Plus (for two large servings)
Olive Oil...3
Garbanzo beans...10
Eggs...8
Parm Cheese...4-5 (guesstimated)
--------------------------------------
26 for the whole thing, or 13 each night. Not bad for a lot of food.
Original Wordpress ID and Date: 6287, 2013-07-09_214041
Monday, July 08, 2013, 07:44 PM
I made reuben cupcakes using the usual cupcake idea (375 for 18-20, though I'd use less time next time). I made the filling by taking a bunch of sauerkraut, 1/2 lbs of sliced lean corned beef and cooking them in the pan for a while. I added a small julienned zucchini (for filling and bulking it up). I then added two Laughing Cow swiss cheese wedges and about 4 tbsp of Lite Thousand Island dressing. Finally, I added some crushed caraway seeds to get a bit of rye-like flavor. I topped the second layer with a quarter of a lite swiss cheese slice.
They worked pretty well. The bottom layer didn't stick too well since it didn't have much cheese but that wasn't too big of a deal. The flavor was pretty good. Definitely had the reuben flavor. Nice crunch as usual. I liked the addition of the caraway seed to help it seem like rye.
I was a bit disappointed by the nutrition numbers when I calculated them out. It made 12 so 2.5 each. I had 7 for dinner and 5 for lunch.
Item
Quantity
Cal
Fat
Carbs
protein
fiber
per
Total
2 oz corned beef*
4
70
3.00
3.00
11.00
0.00
2.10
8.41
Lite Swiss
3
70
4.00
0.00
6.00
0.00
1.58
4.73
Lite 1K island dressing
2
70
5.00
7.00
0.00
0.00
2.05
4.09
24 wonton wrappers
3
160
0.50
31.00
6.00
1.00
3.96
11.89
Cheese Wedges
2
35
1.50
1.00
2.00
0.00
0.68
1.35
Total
1180.00
38.50
121.00
84.00
3.00
30.48
30.48
*I have trouble with the Weight Watchers values because of the amount of fat they assume for lean corned beef. I could tell there was little fat. So I used nutritional information from here
Original Wordpress ID and Date: 6271, 2013-07-08_194449
Sunday, July 07, 2013, 08:22 PM
I made grilled chicken and salt and vinegar potatoes. For the chicken, I marinated chicken breasts (cut in half) in Sweet Baby Rays BBQ sauce and then cooked it on the grill. Nothing special. I did overcook them a bit, but I still enjoyed them. The sauce caramelized nicely.
I was originally going to make salt and vinegar butternut squash but my squash had gone bad so I used potatoes. I made lots of changes to the recipe. I used white potatoes instead of waxy, and I used apple cider vinegar since white wine vinegar was expensive. I assumed I could let it boil for less time since the potatoes were different so I only have them 3 minutes at a low boil and then turned off the heat. They were lacking a bit of the vinegar flavor so next time, I'll use a longer boil and maybe white vinegar instead. Since I suck at using a charcoal grill, some were more cooked than others. I had to move them to the center where it was noticeably hotter
I had two pieces of chicken for dinner and I ate the third for lunch on a multi-grain english muffin
Grilled Salt and Vinegar potatoes (From Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6261, 2013-07-07_202205
Saturday, July 06, 2013, 01:40 PM
Meredith and I had Wes and Rebecca over and we did a make your own pizza with oysters on the half shell as an appetizer. We bought 2 dozen (though they gave us more) and it was a nice sized appetizer. We all took turns shucking them and did a pretty good job with most. We served them with the regular stuff: tabasco, cocktail sauce, other hot sauces, lemon slices, etc.
For the pizza, we had frozen, leftover Trader Joes dough from a party. We defrosted that along with the leftover cheese. The sauce and all of the toppings were purchased though. The dough is a bit strange. It stretches really, really well but it doesn't really rise at all before the oven. Also, I cooked it at 400 instead of 350. Each pizza was made from half a 16oz dough ball.
Everyone got to make two pizzas however I only took pictures of the first. (and most saved the second for later)
They are:
Justin's first (Pictured lower left):
Justin's Second:
Meredith's First (Picture, top left). Tex-Mex style
Meredith's Second
Wes's First (Pictured, bottom right)
Wes's Second:
Rebecca's First (Pictured, top right)
Original Wordpress ID and Date: 6257, 2013-07-06_134033