Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 324
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
Saturday, October 29, 2011, 11:19 AM
The tacos were filled with a simple egg, black beans, onions and cheese mixture. We put them into homemade tortillas done like we did here. I do not remember what we did last time, but for these, we split the recipe and then made 6 (instead of 4). We also used almond milk and olive oil
Original Wordpress ID and Date: 1494, 2011-10-29_111923
Friday, October 28, 2011, 11:18 AM
We made the chicken saltimbocca as we had here except we used black forrest ham instead of prosciutto to make it even healthier. It was pretty good but a bit overpowered by the sage. Less sage next time! I like dredging in flour and then sautéing. It gives the chicken a nice texture. We may make other "stuffed" chicken things like this.
The swiss chard was just sautéd with garlic.
Original Wordpress ID and Date: 1492, 2011-10-28_111832
Wednesday, October 26, 2011, 11:17 AM
We made chili using a bunch of different seasonings. We also ended up using a good amount of taco seasonings. In the end, we decided it tasted a bit like our much beloved taco stew. Not a bad thing but not really chili either.One of these days, we will perfect a chili recipe!
The mashed potatoes were made the healthy way. We used non-fat greek yogurt, Olivio (only a bit) and Molly Mc Butter. That, along with garlic and onion powders. They were a bit dry but pretty tasty.
Original Wordpress ID and Date: 1490, 2011-10-26_111728
Monday, October 24, 2011, 01:56 PM
This was inspired largely by the Gina's recipe below. The major changes were we used pre-cooked chicken sausage and I also added artichoke hearts. I also definitely used more rosemary than she called for. It made a lot but I was trying to use up potatoes before they went bad.
It was pretty good. I think maybe a bit too starchy alone for a meal. Not many veggies and a lot of potato. It may be better as a side in the future.
**Roasted Potatoes, Chicken Sausage and Peppers ** (from Gina's Skinny Taste)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1478, 2011-10-24_135614
Saturday, October 22, 2011, 01:52 PM
We made a pomegranate pumpkin Oatmeal Brulee like we did last year except we were in a rush so I basically just made quick oats, added pumpkin, a bunch of seasonings, then I did the brulee thing. It was not as good so maybe next time I will follow the recipe better.
Original Wordpress ID and Date: 1475, 2011-10-22_135256
Thursday, October 20, 2011, 01:46 PM
We made pizza using the standard dough except I also added a bit of vital wheat gluten. I do not really know if it made a difference. I made the dough the night before, let it rise once, refrigerated it overnight and then took it out in the morning. By the time I got home, it was nicely warmed up but it didn't rise anywhere near as rapidly as before it went in. I do not know why that seems to happen to me but the pizza dough never rises as well after being in the fridge. I thought maybe the yeast was killed by the cold but everything I read says that shouldn't happen.
Anyway, pretty standard otherwise. Normal toppings including
Original Wordpress ID and Date: 1470, 2011-10-20_134653
Wednesday, October 19, 2011, 09:57 AM
This ended up being quite the meal. First, the enchilada casserole (first noted here). We did it the normal way except use 97% fat free cream of chicken instead of cream of celery. Also we added sautéed onions to the beef. I think it was better with the (97% FF) cream of celery. We will know for next time.
Meredith made the fresh guacamole so I will let her comment on what she did. I have no idea. The chips were made by cutting whole wheat tortillas, spraying them with pam, putting them on a tray and broiling them until just crispy. Normally I would bake them but we were in a hurry and this was faster.
Finally, the artichokes were just boiled. Meredith made a dipping sauce with non-fat greek yogurt and hot salsa. We had to cook them a bit longer because they were so big.
Overall, it was a rather successful meal. Fairly easy too.
Original Wordpress ID and Date: 1463, 2011-10-19_095738