Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 295
Wednesday, February 06, 2013, 08:38 PM
First, I madezucchini fritters. I added the normal extra stuff, plus some chili powder and curry powder to mix it up. They came out pretty flavorless today. Maybe I need more salt and/or seasonings. I did use the Reynolds Wrap Non-Stick and I am a convert. No pam needed and they came up easily, which has never happened before. I think next time, I will cook them for longer at a lower temp to get the insides a bitmore done. They always seem to be somewhat mushy inside
I also made a Reuben(ish) panini on a Flatoush "wrap." I used about 0.3 lbs of corned beef slided thin and folded. I used slices of swiss which were pretty thick (and I do not think low fat, but I counted accordingly) and LF thousand island dressing. I used the panini press on medium-low for a while, but I think too long since the cheese kind of melted everywhere. Still, it was very, very good. It held together nicely and the flat-out bread was just thick enough. I also prepped another one and wrapped it tight in aluminum foil and froze it. I can easily just throw that on a (very low to defrost) panini press in the future for dinner.
Points plus for the zucchini
1/2 cup white whole wheat flour...6
Egg beater plus others...1
----------
7
Points plus for Reuben(ish) sandwich
Bread...[low] 3
Lite 1K Dressing...1.5
1/3 lbs Corned Beef...5
2x Swiss Cheese....4.5
---------
14 Points Plus
The sandwich came out pretty high, but I guess the whole meal at 21 isn't too bd
Original Wordpress ID and Date: 3135, 2013-02-06_203847
Tuesday, February 05, 2013, 06:59 PM
I made salmon again using the stove+oven technique I talked about here following the same technique and the same timings. I used salt, pepper and a bit of 21 Seasoning Salute. It was extremely good. Maybe a tad bit overdone, but very good never-the-less.
I also made green beanson the stove with Penzey's Sandwich Sprinkle. I put it on them and let the pan heat up. At a certain point, I added a little bit of water and put the cover on it. Then I kept tossing it as needed. There was some seasonings burned on the bottom of the pan but the green beans came out very good! I really liked them though I hate snipping the ends. I also had a perfect amount left for lunch the next day.
Original Wordpress ID and Date: 3131, 2013-02-05_185943
Monday, February 04, 2013, 08:23 PM
These were really good! I made a lot of filling with the recipe below...more or less. I used 9 oz of extra lean ground beef. I also used half an onion. I shredded a quarter of a large head of cabbage with the mandoline (on 3/16 of an inch instead of the usual 1/4). I also added a handful of bean sprouts and a bunch of carrots (though probably not a whole 1/2 cup). I added extra ginger. The ginger was very easy with using a spoon to scrape off the skin then the micro plane. I am glad I added extra ginger. It added lots of flavor. I probably went heavy on the oyster sauce (which, BTW, I bought about 2 years ago and it doesn't expire for another 3!). Finally, I added garlic powder, 21 seasoning salute and some Dave's Insanity (to really kick it up). I cooked them at the 400, but I let them go a bit longer. I forgot to use water to seal it but it worked fine. Also, I cooked the onions without oil using water to keep the temp in check. It's a great way to save on some fat.
As I said, they came out really, really good! They were very flavorful, very filling, and a great consistency. I kept having to turn on and off the heat since I was juggling the other dish. Still, everything cooked down really nicely. I'll definitely make this again! Oh, and it made 11 of them. I had 5 for dinner. I'll have 4 for lunch and I'll save two for sides with other meals.
I also made roasted cabbage as per usual (except again with 3/16" cut which I liked more). Again, I didn't add any oil until it was on the pan. I then added salt and spray then. Some of it was for lunch and the other for tonight. But I cooked it before the eggrolls and then put this pan back in for the last 4 minutes to warm it up.
Points Plus for the whole thing:
11 eggroll wrappers...16.5
2.5-3 tbsp oyster sauce...2
9 oz extra lean ground beef...9
---------------------------------
=27.5==>2.5 each (WW says a regular pork eggroll is 6)
There was (guessing) 5 servings (10 tsp) cheese in the cabbage so that whole thing was 3.
So dinner was 15 rounded!
Egg Roll Filling -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3125, 2013-02-04_202324
Friday, February 01, 2013, 09:00 AM
I made a quick pasta thing. I cooked the pasta (3 oz, 1.5 servings) and put it into the dish with a laughing cow wedge. I then added sprinkle cheese, Penzeys sandwich sprinkle, garlic powder and dried minced onion.
It was pretty good and fairly quick. However, I do not think it was really enough food. May have been better with a side.
Original Wordpress ID and Date: 3121, 2013-02-01_090005
Wednesday, January 30, 2013, 07:53 PM
I made spaghetti squash with leftover tomato sauce from the party. I defrosted some, plus some of the non-frozen leftovers. After doing the spaghetti squash the normal way (cut in half, deseed, spray with pam, sprinkle with salt+pepper, then 12 min in the microwave). I also defrosted some frozen chicken sausage. The chicken sausage was way overcooked by the time it was in, but that didn't matter much. I also added a bunch of ricotta and sprinkled cheese.
Point-wise I can only really guess since I do not know the tomato sauce. It was homemade so I know there wasn't much oil (4 tbsp olive oil + butter in the whole thing, 24 points). I'll figure I had about 3 points of that (1/8th). I also do not have measurements for the amount of the cheese . Figure 2 tbsp of low fat cheese. And maybe 2.5 servings of ricotta (guessing here).
Points plus:
Sausage (2 1/2 links)...5
LF Parm Cheese...1
Full Fat Ricotta...6
-------------------
12 for the two HUGE servings
Original Wordpress ID and Date: 3112, 2013-01-30_195329
Monday, January 28, 2013, 08:11 AM
I used the extra head of cauliflower to make buffalo cauliflower like we did for the party, using that recipe. I added a bit of spicy ranch powder to the batter. I also ended up needing more water to get a good texture as it was way too dry at first. I also used white whole wheat flour. I do not know what, if any, affect that had. I also used melted olivio instead of oil (and less of it I think)
They were still not very crispy, but they were good. I also made a salmon burger, and between that and a_whole head_ of cauliflower, I was rather full from the meal.
I also used non-stick aluminum foil, which I am beginning to really like. It doesn't have a chemical or oily feel, yet things really do not stick.
Original Wordpress ID and Date: 3108, 2013-01-28_081158
Friday, January 25, 2013, 12:09 PM
Meredith and I hosted a "Belated New Years" party. We originally planned for 11 people, including us, but 4 didn't make it. We would have had too much anyway, but with half the people, and many weren't hungry, we had WAY too much. Still, it ended up being a nice selection and Meredith and I enjoyed the variety. I will come back and edit this list as I remember things. I am also trying to note where we got the different things for future reference
The dinner was make your own pizza. The dough was from Trader Joes with each person getting half of a dough ball. For toppings, we had
Dessert was just cookies purchased at Target. Beer was a 24 mix pack from Costco, a mix of a few things from TJ's and a pack of Blue Moon Abbey Ale. (and there was lots and lots of leftovers)
Meredith made took charge of both the buffalo cauliflower and the bean dip. For the cauliflower we basically had to make a second batch of batter. I do not know why, but one didn't cut it. Also,unfortunately we had to let it sit out after being coated, before going back into the oven, since people hadn't arrived yet. I thought it was very good as is, but Meredith said it is even better when it doesn't sit out. I will definitely make this again for myself. I may also throw a bit of ranch dressing powder into the batter. Overall, it used a cup of flour for the whole thing so it wil have to be the main part of a meal, but it would probably be enough. Oh, and we used white flour instead of rice flour. I do not know what, if any, affect that had.
The bean dip was very good. We used low fat cheese and cream cheese to make it healthier It didn't cook fully in the time so I put it in a bit longer at a higher temp. Everything inside melted nicely but the top got a tad crispy. Meredith was the one who really made it so she may have more comments.
For the pizza sauce, I was inspired by the recipe below, but I didn't totally follow it. First of all, the recipe doesn't say what to do with the onion (though it implies that you take it out). I did approx 4x the recipe. I basically sautéd lots of garlic in a mix of butter and olive oil. I then added a #10 can of peeled San Marizono tomatoes (very cheap at Costco). I used the immersion blender to get rid of most of the chunks. I then let it cook down by a bit less than half. It was okay. Very acidic. I do not know how to fix that. Also, water definitely separated out on some pizzas. I think that means I need more oil, but I am hesitant to add that.
Cheesy Baked Black-Eyed Pea Dip (from The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Spicy Buffalo Cauliflower (from Day Dream Kitchen)
(2014-01-07 Note: This is now part of My Recipe Book)
New York Style Pizza Sauce (from Serious Eats)
Local Copy-- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3101, 2013-01-25_120958
Tuesday, January 22, 2013, 08:26 PM
I made grilled chicken and roasted brussel sprouts. I was playing with my new induction burner. I was able to heat up the cast iron pan in less than a minute. It cooked the chicken really well. I had just put some McCormick Montreal Chicken Seasoning. I took it off a little bit before it was at the right temp (I do not recall the number), but I let it sit in the hot pan for a while. The chicken was very good and moist.
After getting tired of the brussel sprouts at really high temp, I did them in the oven at 400 for 30-35 minutes (based on the WF link). They were very good. Maybe a bit mushy, but very flavorful. I will do them this way. I do not mind the mushy, but I didn't like the burned of the last few times.
Original Wordpress ID and Date: 3098, 2013-01-22_202647