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Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 329
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Tuesday, August 09, 2011, 05:02 PM
We again made taquitos following the same principle as the past time, and the time before that (linked from the past one). Except this time, they were even more flavorful. I started with onion and a very, very finely chopped habanero (I really like it like this since it only gives it a small kick but a lot of flavor). I let them sauté but I used a bit more oil (still not very much though). I then added some pepper strips, garlic and corn (new addition). Meanwhile, I pressure cooked the chicken with a sodium-free brother and pepper. When that was done, I added the broth to the onions to let them cook down while Meredith was shredding the chicken. I kept adding more as it cooked.
Once I added the chicken, also added a bit of salsa, a tad of hot sauce, and then melted Laughing Cow wedges.
We got new whole wheat tortillas at Costco (100 cal each which is low). The worked fine in the oven except they took a bit longer to crisp. Like the previous times, we cooked them at about 375 then broiled them for a bit more.
The taquitos were extremely flavorful. We thoroughly enjoyed them. Letting it cook with the broth and the bit of extra oil to help really reduce the onions made a big difference.
Oh, we also served them with a Pasta Side. (Note, we had vegetables at lunch so it wasn't a fully vegetable-free day)
Original Wordpress ID and Date: 1340, 2011-08-09_170205
Monday, August 08, 2011, 04:59 PM
We made a chicken and vegetable thing just like last time. We basically just sautéed bunch of onions, then added eggplant,zucchini and yellow squash. We learned this time to cook the chicken separately and add it at the end so as to not overcook it.
I love this meal because it is a lot of food for very, very little calories/points
Original Wordpress ID and Date: 1337, 2011-08-08_165912
Thursday, August 04, 2011, 04:09 PM
We made pizza again. We used the same dough recipe (1/2, normal swap) though I had some issues. I made it the night before, let it rise once, then punched it down and refrigerated it overnight. I took it out the next morning and despite being out for a while, I didn't think it really "came alive" very much at all. Maybe it was the cold or maybe it was just bad yeast (though the first rise was normal). I do not know. Either way, it made for harder to spread pizza (I always use a rolling pin but Meredith is usually able to avoid it) and more a cracker crust. The crust was still good.
Today's sauce was really good. I did basically the normal of onions but I added one habanero pepper (chopped really, really finely). I sautéd them, then added blended tomatoes and tomato paste. I added some salt and pepper then let it cook away much of the water. It was very flavorful.
My two pizzas (one small, one big) were pretty similar. They were both sauce, part skim mozzarella, and soppressata. My first one (top photo right) also had zucchini and some goat cheese which gave it a really nice bite...or if you ask Meredith, made it inedible. My second one (very bottom photo) had cut cherry tomatoes and some dried rosemary on top.
Meredith's were much more interesting. Hopefully I get it right. Her first (top left) was a greek pizza. She made a fat free tzatziki instead of sauce and then used olives and cucumbers. I do not know if there was feta. Her second (below) was a mexican pizza. She mixed the tomato sauce and Pace hot salsa. Then she topped it with pieces of avocado with sprinkled cumin, as well as corn, some soppressata and I think something else but I do not remember. Hers was VERY GOOD! I liked it more than when she just uses salsa
Original Wordpress ID and Date: 1334, 2011-08-04_160921
Tuesday, August 02, 2011, 02:12 PM
The main meal was the stuffed poblanos which we did about a year ago. Meredith did most of this so I do not know exactly, but I think we followed the same recipe except a lot less tomato sauce as we stated lasted time. They were very good except they needed more salt. I am copying the recipe below since I didn't last time.
The side dish was called Tomato-Zucchini Tian. We followed the recipe (copied below) except we didn't have eggplant so we skipped that part. We also didn't really have Herbs de Provence so we looked it up and just sprinkled the top (haphazardly) with
- rosemary
- thyme
- oregano
- basil
It was very, very good. I really liked it all cooked together. Maybe it was just us, but this also needed more salt. I also used yellow squash intermixed with tomatoes. While the dish was great, what was not great was dropping the soapy dish while cleaning it and shattering the ceramic (sad!!!)
Stuffed Poblanos (from Shutterbean)
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**Tomato-Zucchini Tian ** (From Lanas Cooking)
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Original Wordpress ID and Date: 1326, 2011-08-02_141250
Monday, August 01, 2011, 12:09 PM
We made this similar to other times(w/o broccoli). We used the seafood mix from Trader Joes. One thing I did differently is I cooked the seafood in a separate pot and constantly drained the water so I didn't overcook everything else. I sautéd onions and garlic then added the tomatoes. I used fresh and dried basil, TJ's 21 seasoning salite, and normal seasonings. Once the pasta and seafood were mostly done, we combined them all and let it cook. I then shaved some fresh cheese (I forget which kind. Meredith, can you comment on the kind) over it all. I felt like it was not very flavorful. I need to season it more next time and perhaps a bit more salt.
Meredith made steamed asparagus with a soy sauce concoction over it. It was about 1 Tbsp of low sodium soy, some sesame oil and cayenne pepper. It was good!
Original Wordpress ID and Date: 1323, 2011-08-01_120933
Sunday, July 31, 2011, 08:27 AM
The taco stew was the usual recipe only we used patty-pan squash instead of the main zucchini chunks. We did have some leftover thin-sliced zucchini from the bruschetta so I chopped that finer and put it in. It was great as usual. We love this recipe. And we had lunch for the next day
The Baked Basil fries were an idea we had for the B themed meal but didn't do. It is from the recipe below. I also added some fresh basil and I really just eyeballed the rest. They got really, really crispy but I think it was the sprinkled parm cheese that crisped. Maybe a bit too much cheese. I didn't really taste any basil but they were still good. Roasted potatoes and slightly burned cheese. You really can't go wrong.
**Baked Basil Fries ** (From AllRecipes)
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Original Wordpress ID and Date: 1319, 2011-07-31_082711
Saturday, July 30, 2011, 08:26 AM
Nothing too special here. We used the griddler to grill hotdogs (too hot outside). As with last time, we used the use of crappy hot dog buns. But good bun alternatives were not easy to find so as to avoid too much bread. So, we used ciabatta where we just stuffed two hot dogs in each with a bunch sticking out. The hotdogs are really light in calories and fat so you can have a few.
I also broiled zucchini and hot banana peppers. The peppers were really hot but I enjoyed them. For the zucchini, I sliced it on the mandoline.Unfortunately, I broke the number one rule of mandoline use and didn't use the guard. OUCH!!!
Original Wordpress ID and Date: 1317, 2011-07-30_082639
Thursday, July 28, 2011, 11:45 AM
We had friends over for dinner and Meredith and I decided on a B theme.
First, the bruschetta. Meredith made two types from the recipes below. They were Mediterranean and Zucchini Ricotta. For both, we used fat free ricotta and we used a garlic parmesan baguette toasted. Also light on the olive oil. They were both very, very good. We will definitely make them again! Oh, and we skipped the olives (Yuk!!!)
The main course was beef bourguignon with the same recipe. We started it the night before and stopped right before adding the wine. We refrigerated it overnight and then we simply warmed it up and kept going from where we left off. It was good though I think I liked it the first time more. It was less thick than previously. I do not imagine it had to do with breaking up the cooking but maybe. It was still flavorful and good.
The broccoli rabe was basically made with a recipe by Mario Batali. It simply involved sautéing garlic and crushed red pepper then adding the broccoli rabe and letting it cook for 20-25 minutes. First of all, I put too much pepper in. It was HOT. Also, maybe it was the cooking time or the method but it tasted a bit dead. It didn't have the nice bite and bitterness of just normally sautéed broccoli rabe (which may be a good thing to some people but I like the bitterness). Next time I will just do it like spinach.
Finally, the rice pudding. I do not have the recipe but Meredith said she followed a very basic fat free recipe. It called for honey but we replaces about 1/2 (Meredith- please confirm) with Splenda. Then she added her touches includes slivered almonds, raisins and cardamom. I liked it very much event though I am actually not a huge raisins-in-pudding fan. The cardamom was a nice touch giving it an indian flavor.
Mediterranean Bruschetta (From Food Network)
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Zucchini-Ricotta Salata Bruschetta (From Food Network)
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Original Wordpress ID and Date: 1313, 2011-07-28_114522
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