Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 291
KitchenKatalog: Blog 291
Tuesday, March 26, 2013, 07:48 PM
Standard seared salmon with the stove-oven technique. I do not know if I just had my timing perfect, or if it was the fish (from TJ's, frozen), but this was the best salmon I think I have ever made. I used sandwich sprinkle on it as well, which was good, but I'm not sure it added too much flavor.
I was also going to make kale chips but I opted for just sautéing t instead.
Original Wordpress ID and Date: 3355, 2013-03-26_194819
Monday, March 25, 2013, 08:45 PM
I made falafel based on my regular recipe. I again went very heavy on the cilantro and parsley. I also went very heavy on the crushed red pepper. Though I forgot the salt but that was fine. The real breakthrough was using the food processor (using pulse) to break up the chickpeas and bring it all together. The worked really, really well to mix it and save my having to crush the chick peas.
But it made it very, very wet. I had to add a bit more flour. It was still very wet. I cooked it for 15 minutes as directed but when I flipped them, I let them go for 30 minutes (2x the recipe) to get them to dry out more. They flattened a lot and gave a strange shape as you can see. That worked fine but I need to plan for the timing.
They were really good. I liked them more than the previous ones and they were so easy (at least compared to the old way).
I also made steamed asparagus. Pretty standard.
Point wise was pretty low.
1 can chick peas...9
1/4 flour...3
1 tsp Olive Oil...1
--------------------------
13 for the whole thing isn't bad!
Original Wordpress ID and Date: 3350, 2013-03-25_204526
Sunday, March 24, 2013, 08:28 PM
I made shakshuka in a manner combining the first time and last time. I started with some fennel (which I need to read up on the propper way to cut) and onion. I added to that a habanero pepper, a poblano pepper,broccoli, carrots, celery then a 28 and 14 oz can of tomatoes (once all the other veggies were well softened). I also used a bunch of paprika, hot hungarian paprika, oregano,parsley garlic powder, salt, pepper and probably other stuff I don't remember. I let it cook uncovered for about 25 minutes. I then poached 6 eggs into it and let them cook. I ended up turning up the heat to try to get rid of more liquid. It burned the bottom pretty badly, but it wasn't a big deal. when it was done, I added 4oz of light feta.
It was very good. No overly strong flavors (not even the anise) but it was a lot of food with some good flavor. And I especially love when broccoli cooks in tomato sauce! The whole thing was 4 points for the feta, plus 12 for the eggs for 16 total. It made a large dinner and lunch so 8 for both! Not bad.
I also roasted some of the extra broccoli. It was good.
Original Wordpress ID and Date: 3344, 2013-03-24_202844
Saturday, March 23, 2013, 09:42 PM
I made steak and roasted cauliflower. The steak was an 11oz NY strip. I rubbed a bit of olive oil on it and then used salt and pepper. I did it on a hot cast-iron grill pan. I did about 6 minutes on the fist side and 5 on the other. I was aiming for medium. See the photo below. It came out about right but I think the outside could have been a bit more cooked with this redness inside. I wonder if I should have used a hotter pan (this was around setting 8 on the induction). After it was done, I covered it with aluminum foil and let it rest for 5 minutes.
I think this is the best steak I have ever made, though I have most certainly had better. It was pretty juicy; not overcooked and tender. I'd definitely try making it again.
I also made roasted cauliflower. I used the curry cauliflower recipe but with a mixture of chili powder and cayenne (with a bit of olive oil)
Original Wordpress ID and Date: 3329, 2013-03-23_214237
Thursday, March 21, 2013, 10:23 AM
I made oven-fried zucchini as a side (leftovers from yesterday were the main meal). I sliced a long zucchini in half, the. I used the mandolins on the largest setting to make slices. I breaded it with egg beaters and bread crumbs then baked then on a silpat, in the oven at 475. I flipped them at a about 15 min and the gave them 10 more.
They were very good and you could easily think they were fried! I enjoyed them very much. Unfortunately, bread crumbs are not very low in points. I should look for an alternative (NOT fiber one). Also, using the silpat worked very well. I should use it more!
Original Wordpress ID and Date: 3297, 2013-03-21_102348
Wednesday, March 20, 2013, 07:51 AM
The original plan was to make something like the buffalo chicken poblanos but I couldn't find poblanos and I only had a small piece of chicken. So I used green peppers and I made a filling with lots of vegetable fillers. First, I cut the pepper and baked it in the oven (425°F) while I was preppy the rest so it could pre-bake. I didn't time it but I'd say it was about 20 minutes. I made a filling with the following:
I used goat cheese instead of Laughing Cow wedges because I thought it would add more flavor. I didn't end up tasting it at all so I probably won't do that again. When this was all done, I filled the peppers, topped them with a bit more shredded cheese and baked them at 425 for half an hour.
It was very good but very wet. When I cut into the pepper, water basically poured everywhere. I ended up cutting it so it was basically like eating the filling with a bit more pepper. I still enjoyed it but I think I need to do a better job draining the drying the filling first. And maybe use fewer peppers in the filling so that the pepper shell's flavor didn't meld into it.
I also had a plain spinach salad.
Points Plus for the peppers:
Shredded Cheese...5
Goat Cheese...2
~9 oz chicken...8
-----------------------------
15 for two so figure 9 for last night (since I ate the extra filling) and 7 for lunch.
Original Wordpress ID and Date: 3293, 2013-03-20_075100
Tuesday, March 19, 2013, 10:15 AM
I made a very simple meal. I sprayed apiece of cod with pam, sprinkled it with McCormick chicken Seasoning, garlic powder and pepper, then baked it for 25-30 minutes at 400. I think I overcooked it a bit since it was a tad chewy, but not too bad. Still, it was pretty good and extremely simple! Nothing out-of-this-world, but definitely good enough.
I also steamed asparagus (cut into thirds) and sprinkled it with parmesan cheese. I bought the skinnier ones since they tend to be more flavorful. I do not know if it was the asparagus, cooking time, etc, but this was probably the most flavorful asparagus I have ever made. I didn't do anything special; it was just really, really good! And also very simple.
Original Wordpress ID and Date: 3288, 2013-03-19_101508
Monday, March 18, 2013, 08:40 PM
I had been wanting to try this for a bit. I basically started making normal Sloppy Joes without meat. While it was going, I cooked about 2/3-3/4 cups of dry lentils covered for a bit. I let the sloppy joe sauce simmer then, after the lentils were partially cooked (partially uncovered to cook down), I added them and let it cook. I basically stayed true to the recipe but with extra mustard, a bit of honey, splenda, lots of garlic powder and a tiny tad of Dave's Insanity (to really kick up the heat). I served it with spinach on top.
I liked it a lot. It was pretty easy and I think healthier than the regular one with beef. Last time I said it was 11 for the beef. Considering this was 9 for the lentils, I guess I didn't save too much. Still different and really good.
The green beans were done with Penzeys Sandwich Sprinkle. I started with just olive oil and the sprinkle and once it was a bit blackened, I added some water, with a lid to steam it and get it to cook all the way.
Original Wordpress ID and Date: 3280, 2013-03-18_204053