Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 295
KitchenKatalog: Blog 295
Saturday, March 02, 2013, 10:47 PM
This was different. I made lentil Moussaka. I basically followed the standard recipe except instead of beef, I added 1-1/4 cup dry lentils. According to this Kitchn post you should be careful cooking lentils with acid because they can remain hard. I decided not to heed that and let it cook in the tomato sauce. Well, they were cooked but still noticeably crunchy. next time, I'll cook them separately and then add them towards the end. I also added more seasonings as I went since it didn't have the usual flavor.
Also, I made the béchamel with regular flour (no point change) but I used a more gentle heat. This worked well. I think I got a better sauce that tasted less floury.
Overall, it was pretty good. Nowhere near as good as the normal with meat, but not too bad either. I do think it needs more seasonings with the lentils.They are much healthier and vegetarian for Emily. Again, it made a lot. At least two big dinners and two nice size lunch type portions. And, as I said above. much lower points with the lentils
Original Wordpress ID and Date: 3218, 2013-03-02_224746
Friday, March 01, 2013, 07:13 PM
I kind of threw this together. I cut up most of a butternut squash into small pieces and then I kept tossing them in a medium-high temp cast iron pan. I just used pam as the oil. I kept tossing them, covering them some of the time and letting them cook down. I added lots of rosemary and some salt. As they got more finished, I put a thing of seitan into the mix. Finally, I cracked eggs into the pan and put it in the oven. I alternated between the oven at 450 and the broiler. I think I may have gone just a but too long as the yolks were more set than I would have liked, but not too bad.
The stuff was very good. I would definitely do it again. Other than cutting the squash, it wasn't too hard and made a nice, low(ish) point breakfast. I am not sure if you have to start counting the squash at a certain point or not.
Also, on Emily's suggestion, I tried roasted the squash skin. I ended up burning most of it, but the unburned pieces were surprisingly good. I expected them to be chewy and gross but they weren't
Original Wordpress ID and Date: 3211, 2013-03-01_191300
Thursday, February 28, 2013, 07:12 PM
Standard CurryCauliflower and then just plain shrimp done from frozen in the pan. Easy, simple, filling and low points
Original Wordpress ID and Date: 3208, 2013-02-28_191216
Wednesday, February 27, 2013, 08:18 PM
I made a very good seitan stir fry. I used the following:
It came out very good. It also made quite a bit but I enjoyed it. Lots of salt though.
Original Wordpress ID and Date: 3203, 2013-02-27_201826
Tuesday, February 26, 2013, 07:45 PM
I made the pretty standard seared salmon and pretty standard kale chips. I used Montreal Chicken seasoning on the salmon. This was also the first time I used salmon I bought from frozen. It didn't make any difference I guess. I wasn't sure if/how it would hold up to this cooking technique.
Kind of a boring meal I guess, but it was relatively fast, very easy, and low in points!
Original Wordpress ID and Date: 3199, 2013-02-26_194549
Monday, February 25, 2013, 07:46 PM
I made a Reuben-ish sandwich like last time. I did basically the same thing, except that I think this will come out with a bit lower points since I used less cheese and corned beef. It was only about 1.5 oz of lite Jarlsberg so 2.5 points Plus. And 1/4 lbs for 4 points Plus for the cheese. So I would say 11-12 points plus instead of 14.
I also made green beans. I used Sandwich Sprinkle and I kept it uncovered until the spices nicely got blackened. Then, only towards the very end, I added a bit of water and covered it.
Original Wordpress ID and Date: 3193, 2013-02-25_194631
Saturday, February 23, 2013, 09:03 PM
I made roasted veggies and chicken sausage (except I used a turkey sausage)I used the following:
I mixed it all, added lots or rosemary, garlic powder, thyme,parsley sage and salt. I also cooked it on parchment paper since my dad told me that it helps to absorb extra water. The sausage was a bit different. It was plain turkey sausage from Kroger. I originally didn't think it tasted very good, but I actually came to really like it.
Carrots and parsnips were a nice and new addition.
Original Wordpress ID and Date: 3186, 2013-02-23_210340
Thursday, February 21, 2013, 08:45 PM
I had a soupy (and salty) meal. I made the pretty standard taco stew with no major changes. I might have used a bit too much broth and didn't let it cook down. It was a bit salty but pretty good. Point-wise, it was 11 for the beef, 8 for the beans, 4 for the corn so 24 for the whole thing. It made three large portions. I had about two for dinner and I have one for lunch. 8 each.
I also made French Onion Soup. I let 3 sweet onions caramelize with a bit of oil and Smart Balance. I let it go for a while covered then I turned up the heat and let it get nice and caramelized I then added 1 cup of wine and 3 cups of a broth (mixed 1/2 and 1/2 beef and chicken). It was also a bit too salty. (theme of the meal). I used the broiler to melt some swiss cheese on top. I do not know the points for this. Probably not too high as most of it just comes from the oil.
Original Wordpress ID and Date: 3179, 2013-02-21_204520