Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 325
KitchenKatalog: Blog 325
Sunday, September 11, 2011, 12:15 PM
As butternut squash comes into season, we made the lasagna again. The recipe is from here and the time after that is here. We actually had/bought swiss chard for this and it was really good. We were just a bit short on the chard but we spread it thin.
Because we didn't have time, we used Barilla no-bake lasagna noodles which worked just fine. I do not know if it was having too much squash or not using enough milk (almond), but the butternut stuff was thicker than usual. We decided we liked that more since it made it easier to cut and hold its shape. We used low fat mozz for the two inner layers but had to used sliced swiss for the top since we ran out of the mozz. It gave it a nice mellow flavor still and we definitely liked it. I do not think we would do the swiss again unless we have to, but it wasn't bad by any means. We again used the glass lid in place of the foil so no cheese stuck.
What is also nice about this meal is it gives us our vegetables and lunch the next day. Unfortunately, it is lacking in protein.
Original Wordpress ID and Date: 1396, 2011-09-11_121533
Thursday, September 08, 2011, 12:05 PM
We did the koftas without any tzatziki or bread. We just ate them with a fork and knife. We followed the same recipe as last time except we didn't use too much salt. The mint was wintergreen I think and maybe I used more since they were mintier than before. I still really liked them. It is just not an expected flavor inside of beef.
The stew was based on the recipe below. It was a bit disappointing. Not too many flavors came out. I think one thing was the pot with everything but the eggplant was too crowded so we didn't get the flavors to develop as well. Also, we went lighter on the sauce since were using the leftovers from the pizza and it was all we had.After reading about Harissa, we used Sriracha instead. We actually had and used fresh parsley and cilantro. No hurry to make this again!
Chickpea Stew With Eggplants, Tomatoes, And Peppers (From Serious Eats)
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Original Wordpress ID and Date: 1391, 2011-09-08_120546
Tuesday, September 06, 2011, 12:00 PM
The salmon was made with a foil-packet using lemon, rosemary and other seasonings. It was good, moist and basically, exactly what you would expect. Not overly exciting but good and easy.
The soup was based on the recipe below. On first pass, it was absolutely flavorless. With the addition of a lot more seasonings, we got some more flavor to it just didn't live up to expectation. I guess it shouldn't be too surprising seeing as summer squash just doesn't have a ton of flavor anyway. Oh well.
Simple Summer Squash Soup (from The Kitchn)
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Original Wordpress ID and Date: 1388, 2011-09-06_120022
Monday, September 05, 2011, 02:25 PM
We made pizza using the normal crust (half) and a variety of toppings. This time, instead of splitting the dough into 2 large and 2 small, we made 4 medium pizzas. My first was a reuben pizza with FF thousand island dressing, some pastrami,sauerkraut and light swiss. It was okay but not as good as ones I have had before. If I do this again, I want to use rye flour!
Meredith's first was soppressata, FF ricotta, home made sauce and cheese. (both first ones are on top). My second was soppressata, light goat cheese, tomatoes, sauce and cheese. Meredith's second was sauce, ricotta, mini bell pepper rings and tomatoes
Original Wordpress ID and Date: 1383, 2011-09-05_142526
Saturday, September 03, 2011, 10:12 PM
Note, I am writing this about a week or two after we made them so I may be a bit off.
These turned out very good. We did our normal pressure cooking then shredding of the chicken. We then super caramelized finely chopped onions with a jalapeño. Added the chicken, used some of the broth to deglaze and keep every thing moist. We then added a lot of Franks Red Hot. I didn't measure how much exactly. I added a little bit of smart balance since buffalo sauce is hot sauce with butter. Finally, 3 melted laughing cow wedges. The filling was very, very good. Maybe a bit salty from the hot sauce. We then stuffed them into poblano halves, topped it with part-skim cheese, and baked it for something like 30 minutes. They were delicious! I really like using shredded chicken!
Original Wordpress ID and Date: 1379, 2011-09-03_221238
Tuesday, August 30, 2011, 03:00 PM
First, the black eyed peas stuff. We followed the same recipe as last time. Except I went overboard with the cayenne. I think I started with more than double the recipe and sprinkled more in. I also sprinkled dried ginger in addition to the real ginger I grated into it. Surprisingly, it was still not _too_spicy though it did have some kick. Overall, it was really tasty. We let it simmer for a while. Also, to make the crushed tomatoes, I sparingly used the immersion blender on diced tomatoes so that there were still some chunks. Again, I used smart balance on the bananas.
Meredith made the stuffed zucchini again (first time) from the recipe out of her Italian cookbook. She translated it below. These were also very good. The filling had a nice flavor to it and it makes zucchini, which is already delicious, even more interesting. She skipped the nuts and used fat free feta, as well as egg beaters.
Stuffed Zucchini (From Meredith's italian book, translated by her from Italian)
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Original Wordpress ID and Date: 1376, 2011-08-30_150011
Monday, August 29, 2011, 09:28 PM
This was a very simple meal. We bought a pre-marinated/brined turkey tenderloin. Basically, I just put a meat thermometer in it and let it cook until it hit 165. The insides were still a good bit red so we microwaved it. I think they were fully cooked but we felt better when they were more turkey colored. Probably because of the brining, it was still juice. So next time, we will cook it longer. It was really easy and pretty delicious.
We also had steamed broccoli.
Original Wordpress ID and Date: 1373, 2011-08-29_212848
Sunday, August 28, 2011, 04:18 PM
This meal was quite an experiment. We made pasta by hand using the standard recipe (halved). We made a blush sauce basically by exactly following the vodka sauce recipe also on that page except with extra basil and water in place of vodka (to save calories). We again used fat free evaporated milk for cream and smart balance.
We pan seared sea scallops and added them to the sauce as well. It was a big meal but good! If we do it again, we will use a seafood mixture and maybe cook it longer so that the sauce becomes infused with the flavor of the seafood.
Original Wordpress ID and Date: 1366, 2011-08-28_161839