Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 321
Monday, November 14, 2011, 09:57 AM
I made a soup with carrots, celery, parsnips and one other that I can't remember. I don't know why, but it tasted a bit funky.
I also made the Chile Relleno. Maybe it was just an off day for me because it was also lacking in a lot of flavor. Oh well...
Original Wordpress ID and Date: 1539, 2011-11-14_095756
Wednesday, November 09, 2011, 09:57 AM
We basically did the same thing as we do for chicken saltimobocca except we used basil and we used black forrest ham. I like the crust you get when you dip in the flour and then sautê.
Original Wordpress ID and Date: 1537, 2011-11-09_095740
Tuesday, November 08, 2011, 09:57 AM
We wanted a quick, low point meal so we made the black eyed peas recipe from 2011-04-01, again using Olivio instead of butter (and less of it) for the bananas. Nothing else too special other than extra cayenne. We also had steamed edamame
Original Wordpress ID and Date: 1535, 2011-11-08_095712
Monday, November 07, 2011, 10:45 AM
We've been talking about doing a grain salad/mixture for awhile now, and tonight we finally did. We based it loosely on a recipe from a blog post Justin had sent me awhile ago, however it was different enough that I'm not going to bother linking that recipe. Its actually pretty simple to make.
Ingredients:
Dressing
Directions:
Preheat oven to 425 degrees. Place squash on a large baking sheet sprayed with nonstick cooking spray. Roast for 35 to 40 minutes, or until tender. Meanwhile, cook quinoa in the broth according to package directions. Whisk together the dressing ingredients in a large bowl, and add remaining ingredients. Add the cooked quinoa, the chard and onions to the bowl, tossing to coat with the dressing. Once the squash is done, scoop the stuffing into the center of the squash and serve.
Original Wordpress ID and Date: 1519, 2011-11-07_104529
Thursday, November 03, 2011, 12:40 PM
We used the recipe on my page from 2011-10-28 with the changes noted on the page (and in parentheses/italics on the recipe itself). We used petite diced tomatoes instead of regular. I do not know if it was due to that or anything else but the beef mixture was very watery. We let it cook down a lot but knowing it still had 1 hour left, hunger got the best of us. So, it was very, very watery today. Also, I think we need to increase the amount of béchamel but just a little to better cover the top. Again, we used graffiti eggplant and we broiled it for longer to really brown them.
As always, we thoroughly enjoyed this! And, again, it is ~38 Points plus for the entire thing which makes 5-8 (or more) servings. Not an easy or quick meal, but definitel ya favorite. I am still curious how it would work with veggie crumbles.
Original Wordpress ID and Date: 1512, 2011-11-03_124020
Tuesday, November 01, 2011, 11:18 AM
We needed a fast and easy meal and this is what we ended up with. We made a stir fry with frozen vegetables, instant rice (didn't have time to let real rice simmer, next time...) and two fakes proteins: seitan and tofu.
Let me just say this: Tofu: meh, kind of overrated. Seitan: so good! Should be used more!Underrated! We bought both pre made (again, no time to make our own seitan). I think the seitan was Westsoy brand
The stir fry sauce was a crazy and ad hoc mix of:
And probably other stuff I forget. It was good. Surprisingly, not too (too) salty. The tofu was okay. The mixed in seitan...amazing! Also, a very low point meal.
Original Wordpress ID and Date: 1508, 2011-11-01_111850
Monday, October 31, 2011, 11:13 AM
This meal came about because I had defrosted chicken but not really two servings worth on its own. Also I was craving soup. We didn't do anything special with the soup. It was pretty normal. A lot of onions. I probably should have used a bit more broth base but it was fine.
The taquitos were very similar to the ones I described on 2011-04-27 except without habanero or bell peppers. The real trick I think is to keep adding leftover liquid from pressure cooking the chicken. I add it, let it cook down, and then do it again as needed. They were very good, as usual!
Finally, the brussel sprouts were pretty standard. THey were very large. Also I cooked them at 375 instead of 400 and it was fine. Maybe even a bit better
Original Wordpress ID and Date: 1505, 2011-10-31_111320
Sunday, October 30, 2011, 11:22 AM
The real highlight of this meal was the Pasole soup made from the recipe from the Homesick Texan cookbook, page 146. We basically followed the direction except we used a bit more poblanos. The soup was very good. It had a lot of hominy in it which I hadn't had before. I liked it! I thought they tasted like little pieces of cornbread and gave the soup a dumpling like texture. The soup did have a kick from the poblanos. Since the soup also had tomatillos, I thought it tasted a bit like soupy salsa verde!
The shrimp were marinated in lime juice and then sprinkled with adobo seasoning, pepper, garlic and onion powder, some dried cilantro and oregano (by accident).We just grilled them on the griddler. They were very good and nicely flavorful. We intended to have shrimp tacos (hence the homemade guac), but forgot to bring in the tortillas until the last minute so we just had shrimp.
Original Wordpress ID and Date: 1497, 2011-10-30_112251