Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 298
Saturday, December 22, 2012, 12:41 PM
Again, no photo since I ended up putting it in the fridge and ate it the next day. I basically put butternut squash and carrots in the pressure cooker with water, soup base, crushed red pepper, cayenne pepper, nutmeg and pumpkin pie spice. I did it in the pressure cooker to speed it up. It was pretty good. A bit spicy but good
Original Wordpress ID and Date: 2920, 2012-12-22_124130
Thursday, December 20, 2012, 12:31 PM
Somehow I forgot to take a picture. I made tilapia in the oven with a sauce from Trader Joes (garlic and eggplant). I have always had issues cooking tilapia from frozen in the oven since it takes longer than I expect and I have to microwave it. So I defrosted it in the microwave first.
It was pretty good and pretty easy
Original Wordpress ID and Date: 2918, 2012-12-20_123152
Wednesday, December 19, 2012, 08:13 PM
I made taquitos using the pretty standard method. I pressure cooked chicken (there was a lot), with lots of onions, peppers, garlic, and spices. I did the standard stuff with adding the water from pressure cooking to the chicken. I also used some hot pace. I put sriracha in the water which I think gave the chicken a bit more flavor. I did the laughing cow thing too.
I do not know if it was that I do not usually use these smaller tortillas (not sure which ones I used to use), but this made 10 of them. Each tortilla has lots of fiber and only 45 calories.
Original Wordpress ID and Date: 2913, 2012-12-19_201350
Monday, December 17, 2012, 08:48 PM
I just threw this together. I sautéd onions then added a thing of seitan. I then added Pace Hot Salsa. I let it cook down and then added a bunch of low fat mexican cheese. I actually added way too much. I'll cut down on that next time. (to save calories and it wasn't needed)
I steamed broccoli (faster than roasting) and added some sprinkle cheese, and some white cheddar popcorn cheese stuff.
Original Wordpress ID and Date: 2910, 2012-12-17_204818
Sunday, December 16, 2012, 08:30 PM
I made this with Meredith at her house. We followed the recipes below. For the soup, we stayed pretty true to it except roasted the brocoli for 20 minutes. We also used a cheddar-gouda. The leek was very large that added extra flavoring. I am not sure if you could really taste the cheese. I would definitely make it again, but I'd try to reduce the cheese. We also used a yukon gold potato.
The shrimp was only loosely based on the recipe. We used more butter (instead of oil) than we regularly cook with but still not too much. We used the shrimp from frozen so we had to let it cook and dry out a bit more. We cooked the pepper (which we used a different kind, I just don't recall what kind), the garlic (used 10 cloves), and the crushed red pepper separately since the shrimp was going. We added it all together, added some sriracha, the paprika (we used hot smoked) and the parsley. It was very good. A bit spicy but not in a bad way. Lots of flavor and for one of the first times, I could really taste the garlic. We didn't have the banana ketchup.
We forgot the lemon on both recipes
Gambas al Ajillo (Spicy Shrimp and Garlic) (from Burnt Limpia)
Local Copy -- password is the name of my dog, all lower case
Roasted Broccoli & Cheddar Soup (from The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2905, 2012-12-16_203032
Friday, December 14, 2012, 08:13 PM
I made carrot pudding again. I am trying to work on the recipe. I actually made two batches where one was with half beets, half carrots. I am starting to get a feel for the recipe. The beet one tasted a bit metallic I think I put too much baking powder in so I cut it a lot for the next. I also did half sugar and half splenda. That made the carrot one (and maybe the beet) extra caramelized. I wonder if I could now cut back on the sugar a bit more. Interestingly, the carrot one was much wetter out of the pressure cooker.
Anyway, below is the latest iteration of the recipe. This is what I did for the carrots which were better. The only changes for the beets were I forgot the ginger, did 1 tbsp baking_soda_and obviously half beets.
The texture was still a bit of mush which I do not think I am going to be able to avoid without taking too much time. I do not mind it being mushy, but it is less authentic.
Carrot Pudding
Put the milk and the smart balance in the pressure cooker. Grate the carrots. Mix all the dry ingredients separately then add them to the carrots. Stir and then pressure cook on setting 2 for 15 minutes (that timing starts when the regulator starts venting).
Release the pressure quickly (just with the gauge). Then cook on medium to reduce until it is the desired consistency
Original Wordpress ID and Date: 2902, 2012-12-14_201354
Thursday, December 13, 2012, 08:08 PM
I wanted something quick and easy and I already had chicken thighs. I just baked them in the oven like 2012-11-29. I did one with a mix of rosemary, garlic powder, salt, pepper, and onion powder. The other one was Old Bay. The Old Bay was better.
I also sautéd spinach with garlic and minced onion
Original Wordpress ID and Date: 2899, 2012-12-13_200856
Monday, December 10, 2012, 09:27 PM
I am writing this a bit after the fact so I do not recall everything. I made the standard empanada dough. I do not think I followed all of the timing on the recipe, but it came out okay. I again steamed the beans for a bit like last time which made them easy to mash. I do not recall if I put Dave's Insanity in, but I think I did. I remember them being very spicy.
They were good but not all too notable but it was good. I always forget how much of a pain-in-the-ass it was to make empanadas but it was good.
Original Wordpress ID and Date: 2887, 2012-12-10_212710