Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 289
Friday, April 26, 2013, 11:16 AM
I wanted something pretty hands off and fast since I was also cooking for a friend. I made the regular curry-roasted cauliflower. I think I should have split it into two pans. Even after removing the foil, I feel like it may have steamed a bit too much. They were kind of soft.
I also made salmon burgers (from Costco) in the grill pan. I used light, whole-grain english muffins as bread. As a side note, I am no longer planning on buying Arnold's Sandwich Thins. The english muffins have very similar nutritional specs but are a lot more flavorful, and bigger. I like the extra crunch form the nooks and crannies. I put out all kinds of toppings for the burgers. I went with hoagie spread and BBQ sauce.
Original Wordpress ID and Date: 5760, 2013-04-26_111606
Tuesday, April 23, 2013, 10:14 PM
I made falafel (modifications are noted on that recipe page), again using rye flour for regular since I had it. They came out pretty good though a bit wet despite over 40 minutes cooking. It also seemed to make more than last time, but I think I am wrong.
I also roasted broccoli. I just put it in for the entire time the falafel was in (40 min at 375). They came out fine with the lower and slower roast.
Original Wordpress ID and Date: 5755, 2013-04-23_221421
Thursday, April 18, 2013, 08:55 PM
Standard roasted veggies with the addition of celery (since I had it) and something else (I don't recall. I'll come back and add it if I remember).
Pretty good though the celery was a bit strange. It is also very wet which I think impacted everything else.
Original Wordpress ID and Date: 5753, 2013-04-18_205509
Tuesday, April 16, 2013, 09:07 PM
I based this loosely on this recipe. Basically, I thinly sliced zucchini into little pieces using the mandolin. I then added a tad of olive oil and lots of salt and pepper. Then I added 1 serving of Whole Wheat Plus pasta. I added a bunch of grated ricotta salata. I mixed it all together and microwaved it to warm it up. After it was done, I added two "fried" eggs. (probably over-medium. No oil, just doesn't in the pan). I added more salt and pepper plus more cheese. It was really good. The egg flavor mixed well with the salt and pepper (and cheese).
I also made curried cauliflower. It was very good but way toooooooo salty. The salt shaker broke open a bit and poured in. Still, it was very good. Crispy as always and really good.
I didn't calculate the points, but it must be low. Just the pasta, a bit of oil, the eggs and the cheese.
Original Wordpress ID and Date: 5748, 2013-04-16_210707
Monday, April 15, 2013, 06:42 AM
I made Mushroom + Quinoa stuffed mushrooms. First, the filling. I started with sautéing half an onion using dry sherry to deglaze the pan. I then added a lot of finely chopped mushrooms. That included both the stems of the caps I stuffed and an additional pack of mushrooms. Basically, a lot. I kept adding sherry and letting it cook away. I then added_cooked_ quinoa (started as 1/2 cup dry, Osem in the water). Finally, I added lots of garlic powder and TJ's 21 seasoning salute.
For the mushroom caps, I pealed away the outer layer and then spread laughing cow into the inside. I cooked it for 25 minutes at 350 (see 2011-01-10). These mushrooms were a bit small making it difficult. And annoying to peel. I wonder if there is an easier way.
Anyway, they came out pretty good. They were small and not the most filling thing, but the laughing cow trick really gives it a lot of flavor. And the topping got nice a crispy, though a lot fell off the caps.
The points were 9 for the 1/2 cup dry quinoa, 3 for 5 wedges of Laughing cow, plus some for the sherry. It made two meals worth including extra filling. Even if you count the sherry as, say, 5, it is 17 for two meals. Not bad.
Original Wordpress ID and Date: 5745, 2013-04-15_064200
Sunday, April 14, 2013, 09:51 AM
I made broccoli beef based on the recipe below. I note my changes there as well.
Major changes: brisket for hanger steak. Used 0.6lbs. They were out of hanger and this was very lean so I figured I'd use it. I also steamed the broccoli. And went heavy on the marinade ingredients. Added sriracha to both marinade and sauce
Next time: Cut the beef even thinner. I'd use brisket again, but I'd trim the small fat layer on the bottom since it didn't cook off enough and made it hard to eat.
Thoughts: I liked the recipe a lot and it didn't need many changes. I was actually surprised that the sauce was enough to coat everything but it did. It made enough for a light-to-medium dinner and lunch. Plus, it's really healthy since I steamed instead of boiled the broccoli.
I also had TJ's wonton soup. The points were low with about 10 for the beef (it was lean), plus the small amount for everything else.
(This recipe is now in my Recipe Book [with changes noted])
Beef with Broccoli (Adapted from Serious Eats)
Original Wordpress ID and Date: 5740, 2013-04-14_095109
Friday, April 12, 2013, 09:09 AM
I made falafel. I based this on the regular falafel, but again using the food processor like last time. The biggest changes were that I went extremely heavy on the parsley and cilantro. I basically just chopped a bunch of each. That explains the very green color. I also went heavy on all of the spices. The other major change was that I used rye flour since I had it out and accessible. (I actually made the dough the night before and just formed/baked them today). I also used 3-4 tbsp of flour to counteract the extra wetness from the food processor method.
I also cooked it for 20-25 minutes per side instead of 15. And I did it on the silpat which worked very well. They were very, very good
. Lots and lots of flavor. And pretty easy too. I think refrigerating it overnight helped too.
I also had spinach+arugula salad with FF dressing and McCormick Salad crunchy things
Original Wordpress ID and Date: 3419, 2013-04-12_090920
Thursday, April 11, 2013, 09:01 PM
I wanted to try something different so I made baked reuben empanadas. I based the dough on the regular empanada dough but used rye flour instead of wheat. I also didn't have egg, but this site suggested I could used soy yogurt. Since I wasn't trying to be vegan, I used greek yogurt. The dough came out okay. Very sticky. Plus, making so little is hard with the mixer.
Anyway, I rolled them out, put a small coating of lite Thousand Island, some (squeezed out) sauerkraut, then sliced corned beef and finally, I topped it with half a slice of light swiss cheese. (see the picture at the bottom).
They came out okay. I think I liked the idea of them more. They didn't taste overly "reubeny". The dough tasted the same so next time, I think I'll throw some caraway seeds in it to make it more rye tasting. And I do not know what else to try to bring out the flavors. Also, I kind of forgot how intense and time consuming it is to make empanadas alone.
I also had corn. Most things said to do them in the oven for 30 min at 350 but I did them for 24 at 400 since I was doing the empanadas anyway.
Pointwise, I don't think it should be too bad. It made 6 empanadas (3 dinner/3 lunch). It was 12 pp for the dough, plus (3x1pp) for light swiss slices + 1/2 lbs corned beef (8 pp) and guess 2 for the dressing. That's 12+3+8+2=25 for 6 or 4 points plus each.
Original Wordpress ID and Date: 3414, 2013-04-11_210127