Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 300
Wednesday, November 28, 2012, 08:15 PM
Meredith had bought all of the stuff to make borscht but wasn't able to use it before galavanting across the world and gave it to me. I decided to let the ingredients fulfill their original purpose and make it.
I followed the recipe except I only used one potato (since Meredith only bought one). Instead of brown sugar, I used 2 splenda packets. I do not know what I did before, but the 1/2 cup of apple cider vinegar was very good. I also used fresh mushrooms (and an extra cup of water). I skipped the lemon juice. And used parsley as the green. Finally, I used FF greek yogurt for sour cream. Oh, and I added sriracha at the end (but not too much)
I do not remember what it usually taste like since it has been so long since I made it, but this was very, very good. Sweet and flavorful. I wasn't sure if it would be enough food but it made quite a bit and was very filling (plus the protein in the greek yogurt)
Original Wordpress ID and Date: 2847, 2012-11-28_201510
Thursday, November 15, 2012, 11:34 AM
I made this a while ago based on the recipe below. I followed it pretty closely including the oil (since there isn't much else in it). It was interesting to used fried sage leaves but I do not think I really tasted them too much. Honestly, I was disappointed by this. It kind of just steamed the brussel sprouts (which I bough chopped already). Maybe I needed to use a bigger pan so as to have more in contact with it. I think if you cannot get a good char on the sprouts, then you miss so much of the flavor.
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs (from Serious Eats)
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Original Wordpress ID and Date: 2840, 2012-11-15_113403
Wednesday, November 14, 2012, 08:47 PM
This was a long time ago so I do not remember everything. I think it was the regular pozole but with lots more tomatillos. I think I also used a Bhut Jolokia pepper so it was HOT!
Original Wordpress ID and Date: 2834, 2012-11-14_204707
Tuesday, November 13, 2012, 08:25 AM
This was inspired by the recipe below, but I did make a lot of changes. I halved the sausage and used turkey sausage. I also completely skipped the sun dried tomatoes. I halved the broth and wine though I ended up adding more (since I still used a full squash). I also used dino kale. I also combined the squash with everything (including the sausage) in the pan at the end. I also did the squash in the microwave instead of the oven. There was no need for a slotted spoon since the turkey sausage was low in fat, there was no need for a slotted spoon. The basil and the parm cheese really brought it all together. (yes, I used fresh basil, but I skipped all of the mozzarella).
Everything was very good. Lots of food with lots of veggies and really not too many calories. I would be curious how it would be with sun-dried tomatoes (though I still wouldn't use the oil). I'd definitely make it again though.
Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes (From Serious Eats)
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Original Wordpress ID and Date: 2829, 2012-11-13_082553
Friday, November 09, 2012, 10:14 AM
I wanted something quick and easy. I do not remember everything I did but I made a sauce with salsa, garlic and tuna (for flavor and protein. I added the pasta and used some of the water to incorporate it. I aslo added two wedges of laughing cow
Original Wordpress ID and Date: 2825, 2012-11-09_101429
Wednesday, November 07, 2012, 08:09 PM
I wanted to continue the trend of roasting vegetables. I didn't follow any specific recipes but read a bunch. They are all pretty similar. Roast asparagus at 425 for about 10-15minutes I did that, but I also turned on the broiler for a little bit at the end to get some more crisp.
I do not know I overcooked it or what, but it was crispy on the outside and a bit mushy on the inside (though I like mushy asparagus). Still, it wasn't as good as other roasted vegetables (broccoli, cabbage, brussels sprout, cauliflower).
And on that note, I had another half a head of cabbage and I was still hungry (I did also have a noodle-type bowl), so I made more roasted cabbage (not pictured)
Original Wordpress ID and Date: 2819, 2012-11-07_200947
Tuesday, November 06, 2012, 08:09 PM
I made the normal taco stew. I also made more roasted cabbage like the other day. Again, both were very, very good. I love the roasted cabbage. And of course, the stew is easy and delicious
Original Wordpress ID and Date: 2816, 2012-11-06_200923
Wednesday, October 31, 2012, 08:26 PM
The main star of this meal was the cabbage. I followed the recipe below and I didn't need to make many changes except I used shredded cabbage. I think the only thing I did was let it cook a bit longer to brown. The cheese was very important as it enhanced the cabbage flavor. Otherwise, I think it may have just been bland. I used real ground parmesan as opposed to the fake stuff. I thought it came out really well. Some of the cabbage was more browned but there was a nice mix of flavor and char. And, as I said, the cheese really came through and brought out the flavor of the rest.
Shredding it was also really easy. I peeled the outer layers and then quartered it. I cut diagonally to remove the core. Then I used the mandolin to slice it along one of the flat edges. Super easy and quick.
I also threw together a protein part. It is basically sautéd onions with some Trader Joes fake beef strips. I added some red wine dijon sauce (used here and here). I do not love the beef strips, but I had them and wanted to use them up.
Roasted Savoy Cabbage with Parmesan (from Daily Unadventurous in Cooking)
(2014-01-08 Note: This recipe was added to My Recipe Book)
Original Wordpress ID and Date: 2811, 2012-10-31_202604