Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 299
Sunday, December 09, 2012, 08:02 PM
I made sloppy joes based off my normal recipe but I added a bunch of seasonings. I also used splenda instead of sugar. I also adjusted down to about 2/3 of a lbs for the beef. I let it simmer for a long time (which I think is extremely important). I also added Dave's Insanity which made it pretty hot. It was extremely good. I also put spinach on it to get some extra nutrients.
I also made zucchini latkes for chanuka. I followed the recipe (but I corrected the mistake with the flour on it) and with dried minced onion instead of real. I intended to make this earlier but didn't have everything so the zucchini got extra time to dry out. So, I do not know if that is why, but they were really dry (the onion probably didn't help either). I also think I over-cooked them a little. Oh well, I know for next time
Original Wordpress ID and Date: 2890, 2012-12-09_200205
Sunday, December 09, 2012, 10:13 AM
I made the carrot pudding again. I didn't have enough carrots so I cut it and kept most of the other stuff. Again, below is a list of what I did and maybe I'll add some more notes on the way.
For the most part, it was good, but I do not think it was as good as last time. Maybe I was just less excited about it. I think that next time, I may use half sugar and half splenda to give it a more real feel. I also used less butter. I think that is okay, but it is a bit less rich. Maybe I 'll try about 45 grams next time. I originally cut the splenda, but I added two more packets (back to a total of 18)..
I am not sure if I taste the other spices. I will probably keep them to see if I get the same flavors. I tried to cut the milk, but I chickened out as the carrots absorbed it all immediately and I was worried about it burning
Also, I had a good idea: I want to try half beets and half carrots. It should work fine or even better as beets have a lot of natural sugar too.
Oh, and I combined all of the spices first then added them (Except the baking powder which I forgot and added after the others).
Anyway
Cook for 15 minutes (of VENTING, not total). Then do a quick (not water) release
Then cook on medium for 10 minutes. (I timed it to a good texture)
Original Wordpress ID and Date: 2880, 2012-12-09_101319
Friday, December 07, 2012, 07:46 PM
I steamed about half a pound of shrimp and did the microwave thing with shirataki noodles. I added a wedge of laughing cow, some parm cheese and garlic powder. Nobody can say that shirataki noodles can take the place of real pasta nor it is that good, but it did the job. So it ended up being a pretty big but low point meal. Again, not the greatest meal, but it was easy and fast.
Original Wordpress ID and Date: 2873, 2012-12-07_194623
Thursday, December 06, 2012, 09:35 PM
I had bought these 100 calorie "Flatoush Wraps" things and decided they were better than tortillas both in health and size for an easy pizza. I also bought some cheap cans of tomato sauce. So I made really easy pizza. The pepperoni was low-fat turkey pepperoni and certainty tasted like it. Meh.
So, anyway, this was pretty easy, fast and tasted okay. Not amazing, but okay.
Original Wordpress ID and Date: 2870, 2012-12-06_213515
Wednesday, December 05, 2012, 09:34 PM
I finally made the gajar halwa I have been thinking about for a while. It is very good but it is remarkably unhealthy when you follow the normal recipes. I read a few recipes, most notably this one and with using the pressure cooker and baking powder as suggested in the Modernist Cuisine for soup.
It was very good. Not as good as stuff I have had previously but better than some restaurants. According to my indian friend, if he had it and wasn't told it was made healthier, he would have believed it, but he also agreed it isn't as good as the traditional versions he has had.
I took notes on exactly what I did and they are below. But, in the future, this is not the way I will do it. The biggest changes are I will use less salt (it was way too salty), a bit more cardamom, and much less liquid. I ended up having to keep it cooking without the lid for a while to cook off the excess. I do not know if I can reduce the butter but I may try. I also may try adding some cinnamon and nutmeg. Not much but a little.
Here are my notes. They are not exactly as I took them since I consolidated amounts (adding more cooking time or more seasonings). Also, I took the notes fast. I think I forgot to record some things which I have since corrected.
Some additional notes: A lot of recipes talk about not letting it turn to mush. I personally like it a bit mushy. It is more pudding like in my opinion. To each his own I guess. Also, some recipes talk about a hint of cardamom. I like cardamom so I do not mind piling it on. And I may try a bit of ginger powder too. Finally, I am not a huge fan of raisins in things so I cut that, but I would consider some cashews next time.
Pressure Cooker Healthier Gajar Halwa (aka Carrot Pudding)
Again, these are my notes of what I did, with notes on what I'll do next time.
In the pressure cooker, combine
Put in pressure cooker for 15 minutes. Note, the lock when on quickly, but steam only started to escape after 5 minutes for 10 minutes at pressure. I'll increase this by 3-5 minutes next time.
Release the pressure and simmer over medium heat, stirring occasionally until it is at the desired consistency. I kept went a total of 19 minutes simmering.
Original Wordpress ID and Date: 2867, 2012-12-05_213408
Wednesday, December 05, 2012, 09:32 PM
I made shakshuka but I didn't really follow any recipe. The key was I wanted to include lots of broccoli (I love broccoli in tomato sauce). I also used lots or peppers including a habanero seranno and fresno peppers (I nearly died of a coughing fit when they hit the pan). I also had carrots, plain green peppers, 1 28 oz and 14 oz can of tomatoes and a bunch of spices. I then poached 6 eggs into it (one serving for the next day). I also included fat free feta cheese.
I also made roasted pumpkin. I sliced it and roasted it at 425 for a while and then ate it off the skin. It was not very flavorful and not all that good. I won't make it like that again (though I probably won't be buying pumpkin again this season.
Original Wordpress ID and Date: 2862, 2012-12-05_213248
Friday, November 30, 2012, 08:23 PM
This was another of my pasta-skillet-stuff creations. I pressure cooked a small chicken thigh and shredded it. I added that to well sautéd onions and garlic. I added the pasta and some water (from the pasta). I intentionally undercooked the pasta since it would keep cooking as I blended everything I added a laughing cow, some Franks Red Hot, some Sriracha and a buch of other stuff (I do not remember all). It was extremely good! Lots of flavor and pretty easy. Though with shredding the chicken in the mixer and the pressure cooker, there was a lot of cleanup for such a simple dish.
I also made the roasted cabbage from here but I added curry powder. It was pretty good as usual. I didn;t take a picture of it.
Original Wordpress ID and Date: 2855, 2012-11-30_202302
Thursday, November 29, 2012, 08:22 PM
I baked chicken thighs using the notes on the recipe below (not that it is all that hard), It really only needed 20 minutes. I used Penzeys Sandwich Sprinkle on one and the rest of the "Magic Dust" from 2012-06-15. Both were very good, though I liked the sandwich one more. They shrunk a lot in cooking so I am glad that I made two (and I think the Weight Watcher's points is for cooked. I also trimmed all the fat I could). It was also very easy so I will certainly do it again. And since I lined the [small] pan with aluminum foil (and then used that to cover it), there was basically no cleanup
2016-08-14 Update: Moved Recipe
Original Wordpress ID and Date: 2852, 2012-11-29_202247