Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 329
KitchenKatalog: Blog 329
Thursday, July 07, 2011, 12:12 PM
Not really anything special. This is the same as what we did on 2010-10-27, again with beef instead of chicken. We did not have mixed frozen veggies so we just used a mix of frozen peas and corn. Not much else to say
Original Wordpress ID and Date: 1263, 2011-07-07_121207
Tuesday, July 05, 2011, 12:05 PM
I experimented a bit with how to cut the zucchini. I had three. The first I used a knife to cut long-ways. This left uneven and thick pieces. Next I used the mandoline to cut slices/rounds, the normal way. This was the control. Then, I trimmed the edges and used the mandoline to cut long-ways. I ended up liking the long cuts so much that I attempted, when possible, to trim my hand-cut ones with the mandoline. The longer cuts made it faster and easier to bread, flip and serve.Definitely my new way to do it. The fiber-one frying was the standard, but I want to look for still-healthy alternatives to fiber-one for frying.
For the fish, I took frozen tilapia, added slices of roasted red peppers and then topped it with salsa (Pace brand, very hot). Despite a long cooking time, it was not fully cooked and I had to microwave it for a while. I know you can just microwave the fish from the get-go but I do not like that as much. This worked fine.
With all of the zucchini, it was a lot of food!
Original Wordpress ID and Date: 1260, 2011-07-05_120537
Monday, July 04, 2011, 11:04 AM
I made the burger with lean ground beef and put garlic, a chopped habanero pepper, salt, pepper, and worcestershire sauce into the beef. I "grilled" it on the gridler but I left it for a bit too long. Still, it tasted fine. I bought a pretzel roll earlier in the day and it made for the perfect bread.
The baked fries were heavily seasoned with garlic powder, onion powder, paprika, chili powder, salt and pepper. I roasted them at 450 for about 35 minutes which was just a bit too long. Next time, only 30 minutes.
This meal made sense for the 4th of July!
Original Wordpress ID and Date: 1253, 2011-07-04_110440
Sunday, July 03, 2011, 09:44 PM
I made the mussels by sautéing onions and garlic, then adding about 1/2 cup of white wine. I just put the cleaned mussels in the pot without the steamer basket and let it go. I poured the whole thing into the dish and sprinkled it with fresh chopped parsley. I also bought a small baguette and used that to dip in the sauce. It was good and the mussels were flavorful but I have definitely had better sauce. I will need to work on it a bit.
The cauliflower was the usual from 2011-02-25 and I enjoyed it thoroughly. Though, eating a whole head alone was quite a bit of food.
Original Wordpress ID and Date: 1249, 2011-07-03_214458
Saturday, July 02, 2011, 05:12 PM
I made the bean filling with black beans and seasonings. I do not remember them all but there was cumin and curry powder. I also added some peanut oil for flavor. To give it some bite, I added habanero tabasco and then just white vinegar. Finally, I added corn. I rolled it into Habanero-Lime tortillas Meredith had bought, with some cheese. I toasted to make it burrito/taquito like.
The edamame was just frozen from TJ's
Original Wordpress ID and Date: 1245, 2011-07-02_171256
Friday, July 01, 2011, 05:09 PM
I semi-successfully butterflied a tuna steak and grilled it with salt and pepper. I put it on a toasted Arnolds roll with BBQ sauce. For the zucchini, I thin-sliced it and then spread them on a tray. I added salt, pepper, Emril Essence, and some sesame seeds. I roasted them at 450 for about 20 minutes.
The tuna was a bit overcooked and fishy tasking. The fishy-ness could come from the quick defrost. I have to remember to let tuna slowly defrost in the future.
Original Wordpress ID and Date: 1242, 2011-07-01_170948
Wednesday, June 29, 2011, 11:38 AM
After eating a lot of Donner Kabob in Germany, which is like Shawarma but in bread, I wanted to try it. I used the recipe below (halved) with fat free greek yogurt, extra garlic, and italian parsley (inspired by a different recipe). We found "thin" sliced lean beef at the grocery store so we used that. We cooked it in the broiler to more closely mimic being cooked by radiant heat when you get it for real. It marinated overnight.
I do not know what was the central cause but the beef was really tough. I may have overcooked it and it was probably not the highest quality. Also, it was not really thin sliced which may have added to it. We ended up having to cut it into pieces to put into the (whole wheat) pita. Even then, it wasn't great. It certain smelled good and I am not giving up on the shawarma idea but maybe with chicken next time since we can pound it really thin.
Meredith made fat free tzatziki to go with it which was very good. I do not know exactly what she did but I think she followed the same recipe from 2011-04-13.
Shawarma (from whats4eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1238, 2011-06-29_113837
Wednesday, June 29, 2011, 11:34 AM
We cooked chicken breast in the pressure cooker with some adobo and other seasonings. From there, Meredith did it so I am not 100% sure what was in it but this is what I remember. We shredded the chicken then added non-fat greek yogurt. There were other seasonings including more adobo, and a lot of cilantro. The cilantro was a bit strong but overall, I enjoyed the salad. Since the chicken was shredded, there was a lot of yogurt flavor but it was fat free so not bad.
Original Wordpress ID and Date: 1234, 2011-06-29_113439