Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 284
KitchenKatalog: Blog 284
Thursday, July 04, 2013, 02:40 PM
Meredith and I made horchata from the recipe below (tripled). However, we felt like that was too much sugar (3 cups!) so we only did two and figured we could add splenda later if we had to (but we didn't). We also dissolved the sugar in when the water was hot. We used a mixture of thai black rice, and a few others (giving it all a dark color). We added the almonds and let it soak overnight.
The immersion blender was struggling to get through it all so we added some more water and blended it all. We strained it and saved the leftover almond meal.
Here is the real cool thing we did. We took the almond/rice meal, added a bunch of flour (over a cup), about 2 Tbsp baking powder, and 2 beaten eggs. We added flour until it was a nice mixture. We then laid it out on a baking sheet (lined entirely with Non-Stick aluminum foil) and baked it at 350 until it felt done. Basically, entirely by feel. Note that the color comes from the thai rice. There is no coco powder, etc.
The flavor of those bars were really interesting. They didn't taste too sweet at first (almost like it needed more) but then they had a really nice finish and after taste. The rice, being not really cooked, gave it a nice bite and the almond added some good taste. Of course, this is the kind of thing I could NEVER do again. We just played it by ear too much!
The horchata was also good. I liked the flavor and it was better than what I have had in restaurants. Still, it seems like you can buy rice milk and almond milk then infuse cinnamon and sugar for the same basic idea
Horchata De Almendra (From Chef Bud)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6252, 2013-07-04_144005
Thursday, July 04, 2013, 01:40 PM
Meredith made scones. I helped a bit, but it was really all her. She followed the idea of the recipe but used sliced cherries and chocolate instead of those fillings.
Also, Meredith cooked it all together (but sliced), then then sliced it. That meant it needed more time. And, we then cut it and baked them a bit more.
Lavender Blackberry Scones (from Joy The Baker)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6248, 2013-07-04_134016
Wednesday, July 03, 2013, 01:35 PM
This was my standard seared salmon with just salt and pepper. Meredith was getting in late so I had this ready as a fast and easy meal. It was good as usual. Maybe it was the salmon, or the cooking time but it had an almost buttery texture and taste.
I also tried pan frying the remaining salmon skin to make the "bacon of the sea." Once you get past the idea that you were eating fried fish skin, it was pretty good. Still, most of it went to the dog who liked it more than us.
Original Wordpress ID and Date: 6246, 2013-07-03_133549
Tuesday, July 02, 2013, 08:38 PM
I had this idea when I was at Costco. I decided to give it a shot making one of my favorite dishes,broccolibeef, but with brussel sprouts instead of broccoli. I didn't want to boil the brussel sprouts so I used the oven.
Even though (as I said here), I was tired of doing the brussel sprouts at the extremely high temp, I used it for this since I wanted them not too mushy but cooked. And I knew they would cook more in the sauce. So I did them for 15 minutes at that insane heat
I had used 1.5 times the normal amount of sauce since I thought I had so much vegetables but it turns out that two pounds of brussel sprouts takes much less space than two points of broccoli so I had too much sauce. It was okay though, it cooked down nicely enough. Just a bit more thick than usual. I also added crushed red pepper in both sauces but it wasn't too spicy.
All in all, this was an interesting approach. I wouldn't rush to do it again, but I am glad I tried something new
Original Wordpress ID and Date: 6242, 2013-07-02_203800
Sunday, June 30, 2013, 09:19 PM
I was trying to make something out of leftovers and other things I had around so I came up with this meal. I started by browning half an onion. I then added 1/3 of the soy chorizo (from the other day), and I dumped in a bunch of salsa. In the mean time, I cooked up 1.5 servings of "Plus" pasta. As that was almost done, I added two wedges of laughing cow. I mixed in the pasta and topped it with half an avocado.
It was actually really good and super simple. Probably mediocre in terms of points but I didn't calculate it specifically.
Original Wordpress ID and Date: 6237, 2013-06-30_211933
Friday, June 28, 2013, 08:44 PM
It was roughly inspired by the idea of salt and pepper kugel though I didn't actually use any recipes. I started by chopping up a ham steak into cubes, then sautêing that with sliced pepperoncini. I then added 1.5 servings of "Plus" pasta. I also added lots of salt, pepper and garlic powder.
I put them into muffin tins (below). I then mixed up a big thing of egg beaters with more salt, pepper, garlic powder, plus a tiny bit of olive oil, and a big squeeze of sriracha. That ended up being only enough for 5. So I made more of the egg mix but skipped the olive oil and sriracha. Notice how much more those puffed up (right two). I cooked them at 375 for 25-30 minutes.
Overall, they were very good. Flavorful and very tasty. Maybe a bit salty, but still very good. I would do them again, though they were a bit high on points (see below) at 22. I could eat fewer of them and save it for another meal.
(2015-12-15: Nutrition moved to separate page)
Original Wordpress ID and Date: 6232, 2013-06-28_204438
Thursday, June 27, 2013, 07:57 PM
I made the vegan soy chorizoand roastedcauliflower again. I basically did the same thing as before. About 2/3 of the thing of soy chorizo with some roasted cauliflower (450 for ~30 minutes). Then add capers and caper juice. I also sautéd an onion (not sure if I did that last time) and, in addition to capers, I added chopped pepperoncini and juice. I do not know if that made much of a difference but the entire thing was very flavorful like last time. It make two servings. It wasn't an incredible amount of food, but it was enough
Original Wordpress ID and Date: 6217, 2013-06-27_195711
Wednesday, June 26, 2013, 07:56 PM
I made taco cupcakes doing the pretty standard mixture. I used 2/3 lbs lean beef and a whole zucchini julienned. I also added beans (which I don't usually do but I have done in the past). I added salsa (which I do not recall if I usually do) and corn. In the taco seasoning, I also added garlic powder, onion powder,cayenne, 21 seasoning salute, and a few other things. The salsa gave it a bit more heat than usual but I really liked it.
I again didn't use cheese on the bottom layer but I did use low-fat mexican cheese on the top. I was a bit worried since the shells were past the expiration but they seemed okay.
I also made oven-fried zucchini with the extra zucchini but this time I actually used the right temperature (475). They actually were a bit over-cooked. I'll be more careful next time
Original Wordpress ID and Date: 6215, 2013-06-26_195627