Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 349
KitchenKatalog: Blog 349
Tuesday, October 12, 2010, 09:23 AM
In an effort to not leave the apartment all day, this is the dinner we ended up with. We had one frozen potion of steak and one frozen portion of chicken. So, we made them and split it. They were both lightly seasoned with salt and pepper. The chicken also had some italian herbs. The chicken was sautéed and the steak was grilled the usual way.
The swiss chard was sautéed with pre-roasted garlic. It was pretty good. I do not think I have had swiss chard in a while so it was a nice change of pace. Wegmans was selling a HUGE bunch for very little. We made about half of it.
The french onion soup was pretty good too. We did not have vadalia onions so we used yellow. Interestingly though, it was a very sweet soup and we didn't add any sugar. It was 6 cups water and 1 cup white wine. We used 3 of both chicken and beef cubes plus a Tbsp of sodium free chicken and a packet of sodium free beef. This gave it extra flavor without too much salt. The soup was still salty but not too bad. Also, when making the onions, I added a Tbsp of Smart Balance. It adds a point but really made them cook nicely.
Points:
Chard...0 or maybe 1
Soup...1 for cheese, almost zero for soup
Steak...4/piece as cut (small and very lean)
Chicken...2 or 3
--------------------------
8 point meal.
Original Wordpress ID and Date: 556, 2010-10-12_092342
Monday, October 11, 2010, 03:55 PM
I was partially trying to clean out the fridge and I also just wanted to try something new and quick so I made a stir fry. It had some Trader Joes fake beef (seitan) and a leftover extra lean hot-dog (strange, I know). I added onions, pepper and peas. I made the brown rice with beef bouillon to add some flavor. Once I mixed it all, I added low sodium soy sauce, a tad of sesame oil and peanut oil, some fish sauce, freshly grated ginger, sriracha, and worcestershire. I may have added other stuff but I do not remember.
It was pretty good. I will look into some more stir fry recipes in the future.
The whole thing was two servings with:
rice...6
"beef"...5
Hot dog...1
peas...0.5
oils and other misc...1.5
-----------------------------
14==> 7/person.
Original Wordpress ID and Date: 552, 2010-10-11_155508
Sunday, October 10, 2010, 11:52 PM
'We ate at Bertucci's the night before and Meredith ordered something like this. They called it a torta, but I do not think that is the correct name for it. It was very good and conceivably pretty healthy so we wanted to try to make it ourselves. We used the normal pizza dough recipe (1/2). We grilled graffiti eggplant and zucchini. We sautéed onions and red pepper. And finally, we salted some fresh garlic cloves, wrapped it in an aluminum foil pocket, and toasted it for a while. We also made our own sauce (without oil).
After rolling dough as flat as possible, we put all of the toppings in the center and out to the edge leaving a larger than normal crust. We then folded the extra dough over and pinched it closed.
It was pretty good though not as good as what Meredith had for dinner. We need to use a higher heat to get the dough to be more authentic. Also, we need to season the veggies more. Maybe roast them next time.
We made two of them and with the leftover dough, we made small pizzas (below). The one on the left is Meredith's. She coated the outside edge with laughing cow and then folded it over making a stuffed crust. We topped it with sauce, skim ricotta and FF cheddar and Mozz mix. On mine, I just used sauce, ricotta, pieces of provolone and lean ham. I then also used FF cheddar and mozz (4 cheese)
The points for the main thing were not bad at all. Doing a rough estimate, each 1/4 cup of flour has 2 points minus one for using half whole wheat. There are 6 of them. Plus a bit of olive oil. So, figure 12-13 for the whole crust. Previously, I said it was 5 for the large and 3 for the small. I am thinking it may be a bit less.
Anyway, the vegetable were basically all crust plus 0.5 for the FF cheese we lightly put under it.
The small pizzas are more because they have toppings. Probably 2-3 for the dough plus 2-3 for the cheese. 0.5 for the ham on mine and about the same for the laughing cow on Meredith's
Original Wordpress ID and Date: 545, 2010-10-10_235217
Saturday, October 09, 2010, 02:38 PM
The dough was the same as we used in the empanadas. For the filling, I started with turkey bacon and peppers. Once it was pretty cooked I added pieces of canadian bacon. Finally, I scrambled an egg into it. I also used a touch of adobo for some flavor. I was sure to let it knead for about 10 minutes. I used white whole wheat and bread flour.
We filled the dough and did everything else just like the empanadas for the first four. There was leftover filling which I put in a ramekin, sprinkled with cheese and baked (see center).
Then, for the other 2, we took some leftover canned pumpkin, added a touch of half and half, then cinnamon, splenda ginger and nutmeg until it tasted right. We filled the dough and sprinkled it with sugar. They were mini hand pies. With the leftover of that, I added a bit of egg beaters and put it in a ramekin and topped with Craklin Oat bran. The pumpkin pies are below
The whole wheat flour has 4 grams of fiber per serving and we used 2 servings. So, with the regular flour and the butter, it was about 5 for all the dough (that may be an over estimate). Then the pumkin filling was really low, say 1/person. The egg and meat filling was about 3 total so say 2 per person to be safe.
Therefore, for 2 breakfast pockets, the pie pocket and 1/2 the two mini casseroles there was 5+1+3=9 points. Not bad at all for this much.
Original Wordpress ID and Date: 541, 2010-10-09_143828
Saturday, October 09, 2010, 12:41 PM
The chicken was the same basic recipe as last time except we used lite jarlsberg. It was much easier with that but I didn't like it as much. First of all, it leaked more and second of all, it congealed in it. Also, 2 of them were with Canadian bacon and not prosciutto because we ran out.
We also had the leftover moussaka from a while ago and leftover lentil soup from yesterday (it was so good).
See all referenced links for points (this meal had 2 leftovers and a repeat)
Original Wordpress ID and Date: 537, 2010-10-09_124110
Thursday, October 07, 2010, 09:48 PM
This meal was a "meat-free" meal. But, it wasn't really because we used chicken bouillon. But, it could have been! And there was no meat dish.
The soup was incredible! I roughly followed this but I ended up adding water to thicken. I also immersion blended some of it as per Alton Brown's suggestion. I do not totally understand their calorie count but I did not use oil so that would reduce it. See below for points. Also, we used frozen spinach mixed in at the beginning. It was fine. And we threw some parsnips in too.
The root vegetables were potatoes (same mix as the other day), carrots, parsnips, and turnips. I think they were under seasoned a bit and needed salt but they were still good. The purple potatoes really added to the color of the dish.
The calories in the soup were almost entirely from the lentils. We used about 2.25 cups and it is 160/0/6 for each 1/4 cup. So, total it had 1440/0/54. That is a lot but we made 10 cups. It was at least 6-8 servings so each serving was 240/0/9 or 4 points/servings.
Veggies are harder to count but figure they are all as bad as potato (they aren't) so even it out to 6 points/pound. It was probably 3 pounds which made 4-6 servings so 3/serving
Lentil Soup (from AllRecipes)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 532, 2010-10-07_214821
Wednesday, October 06, 2010, 10:31 PM
I made the carne asada marinade roughly following this recipe including the kiwi. I did not have cilantro and I used lime juice. I also used splenda. I added too much lime and it was noticable but not too bad. I forget the cut of meat, but it was very lean. One nice thing is that it marinated for over 24 hours so it did have the flavor (even if it was too much lime). I cooked it on the griddler with the thermometer method (so easy!)
The pepper are red bell and poblanos. Poblanos are more flavorful and spicier than green bell peppers. The onion was a vidalia onion. I mixed in a bit of fajita seasoning to give it all flavor.
The steak was 10 for the meat and probably some for whatever oil stayed from the marinade. The wraps were 1 each (La Tortilla Factory).
Original Wordpress ID and Date: 529, 2010-10-06_223128
Tuesday, October 05, 2010, 10:15 PM
The patatas bravas recipe was from this site. It was pretty good. And spicy. We used hot, smoked paprika which really added some spice. It was served over potatoes which was a mix of yukon gold, some purple kind (I forget the name) and some others. We got the mix at TJ's.
The Salmon burgers were the normal with Trader Joes 21 Seasoning Salute (like Mrs Dash). I didn't want a salty seasoning so that sounded good. And, I made onion marmalade to put on top. I caramelized 1.5 onions and added a packet of splenda. I then used balsamic vinegar and Orange Muscat Champagne Vinegar from Trader Joe's (a lot of TJ's in this meal). It was really good. I ate the leftover with a fork (and hopefully, I will not smell too much later)
The potatoes were about 4 each, and each salmon was 4 each. Two burgers was more than enough for 1 person (for future reference).
Original Wordpress ID and Date: 525, 2010-10-05_221507