Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 337
Tuesday, March 22, 2011, 02:35 PM
This was the day we adopted our Boston Terrier
We made breakfast for dinner. There were a bunch of components. First the pancakes. We followed a recipe for red-velvet pancakes with a bunch of changes including egg-whites, Smart Balance for butter, splenda for sugar and almond milk+1 Tbsp lemon juice for buttermilk. The pancakes were somewhat flavorless but then again, how flavorful do pancakes tend to be anyway. I will copy or link to the recipe when I get it from Meredith.
I totally made up the cream cheese icing as I went. I basically used a whisk on fat free cream cheese and added some almond milk and splenda until it was good. I started it in the stand mixer but the quantity was too small so once it was more smooth, I finished it by hand. You could tell it was made with fat free cream cheese but it fulfilled its purpose. Maybe next time I will actually look at some recipes to adapt. I think I should have added some corn starch to make up for not using powdered sugar.
The potatoes were pretty much my standard home fries. I microwave the small potatoes cubes for about two minutes then I add them to the pan. I toss very frequently. When I am making them just for myself, I use a frying pan so I can toss really easily.Because this was a bigger batch, I used the sauce pan (I think thats the one) and was not able to toss as well. I do not know if it is related or not, but they were a bit mushier than usually. I usually let them get pretty crispy. Towards the end, I add salt, pepper, rosemary and thyme.
We did not make very much gimme lean because we had a lot of food but we wanted some protein. We just did that on the stove.
Original Wordpress ID and Date: 1084, 2011-03-22_143538
Thursday, March 17, 2011, 02:31 PM
This was pretty standard. We made the casserole with the same recipe from Hungry Girl noted on 2010-12-12. The swiss chard was just sautéd with garlic
The casserole is nice because it is pretty tasty and really rather easy to do. My only complaint is the saltiness of it. I wonder if there is a 98% fat free low sodium soup we could use instead.
Original Wordpress ID and Date: 1081, 2011-03-17_143146
Thursday, March 17, 2011, 09:01 AM
I do not really know what to call this but it is something Meredith used to make. We basically take chicken, put some basil on it, wrap it in prosciutto and then bake it. I cut out the giant chunks of fat out of the prosciutto to cut some calories.
We had to use Thai basil because that is all we had which added a slightly strange flavor to it but not really bad. I want to use real basil next time. Also, I am not sure how much I like prosciutto. It is really salty. I want to explore wrapping this with other things.
I liked that this was an easy meal. We also served it with frozen vegetables and salsa
Original Wordpress ID and Date: 1075, 2011-03-17_090109
Monday, March 14, 2011, 10:20 PM
We wanted something really fast and easy because we had a lot of stuff to do. Sloppy Joes fit the bill really nicely. I basically used the same recipe as last time with some more peppers. The other main addition was that we put arugula on them, which was a really nice addition.
I want to start looking for recipes that use less ketchup and maybe more tomatoes to cut the sugar from the ketchup.
This is such a quick and easy recipe though.
Original Wordpress ID and Date: 1071, 2011-03-14_222011
Friday, March 11, 2011, 03:28 PM
This was unintentionally the exact combination as last time. Like last time, we made the same modifications with the recipe including the garlic, pepper and beef. We also used a bit extra taco seasoning.
This recipe is very flavorful and rather easy. My one complaint is that I do not like to use the premade taco seasonings. I want to start making my own to use in the recipe.
Other than that, we also had roasted potatoes. They were mostly the purple ones with a white one thrown in for contrast.
We will definitely be making the taco stew again. See the post from 2011-01-03 for the recipe.
Original Wordpress ID and Date: 1068, 2011-03-11_152843
Wednesday, March 09, 2011, 09:02 AM
We made shrimp gumbo in honor of Mardi Gras. We used the recipe below as a base only. A lot of the comments suggested adding different things so we followed some of them. We also used less shrimp (because there were only two of us). We also added the shrimp at the very end giving it just enough time to cook. When we added the shrimp, we also added some brown rice.
Some of the other additions include some chili powder (as per a review), crushed red pepper,cayenne powder, garlic and onion powders. I didn't think of it until I was eating a lot of it, but I added some Emril Essence. That was a nice flavor addition.
We let it simmer for a while. It was really good. I do not know what the dominant flavor came from but my guess is the okra. I was a bit surprised that it smelled so much like gumbo I remembered. Either way, it was very good and there was a lot for leftovers. My biggest complaint would be that it is salty. Healthy, but salty.
I did something really interesting. I made the roux with olivio instead of oil. Even if we used olive oil, this cut the fat by about 18 grams (14/tablespoon of olive oil vs 5 and it calls for 2 Tbsp).
**Shrimp Gumbo ** (From AllRecipies)
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Original Wordpress ID and Date: 1065, 2011-03-09_090255
Monday, March 07, 2011, 09:16 AM
We made chicken korma off the recipe below but with a bunch of changes. They included
The Korma good, not great. It had some flavor but also a strange texture. Possibly caused by the yogurt (which may have curdled)
We also made the chick pea thing but didn't really follow any specific recipe. it was just chickpeas with some tomatoes and a bunch of spices. I also put some Sriracha in which made it very spicy. This was pretty good but not incredible.
Chicken Korma (from Serious Eats)
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Original Wordpress ID and Date: 1061, 2011-03-07_091622
Sunday, March 06, 2011, 07:55 AM
We tried making pizza again but in an attempt to finally get it right, we used a different pizza recipe with all white flour. The dough stuck to the hook so I kneaded it by hand. Either way, it was much nicer dough but we still had problems. We tried to just stretch it and not use a rolling pin but both of outstretched un-evenly and we had a hole.
We both ended up using the rolling pin which was hard because the dough was very springy and kept springing back. Also, the shape of my pizza came out really bad.Because I was doing it on the back of a cast iron pan, the strange shape made it fall over on the edges. Oh well.
We used low fat mozzarella cheese. They were out of the fat free cheese but the low fat wasn't awful nutritionally and it was really good. I also made the pizza sauce. It was canned tomato which I immersion blended mostly. I then added some tomato paste, and a bunch of dried oregano and basil. I also added garlic powder, onion powder, salt and pepper.
Meredith's pizza was just cheese, sauce and arugula. We first cooked the pizza then added the arugula and threw it back in the oven for a minute. My pizza was cheese, sauce, brussel sprouts, sliced tomato, and lean ham.
The toppings on mine were good but I was not happy that so much slid off. Meredith's pizza was also good. The arugula adds a nice and unique flavor.
The dough recipe is below.
Pizza Dough (from AllRecipes)
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Original Wordpress ID and Date: 1051, 2011-03-06_075549