Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 351
KitchenKatalog: Blog 351
Tuesday, September 28, 2010, 11:29 AM
I made the chipotle chicken just like last time. Really, I do not think I made a single change to the recipe. Oh well.
Meredith made a corn and poblano chowder. We used unsweetened plain almond milk because we did not have skim milk. I will link to a recipe later. It came out really sweet, probably from the corn. We added all kinds of spices to try to bring out more flavor to mixed success. It was worth trying but not incredible.
See older post for chicken points. I am not sure about the chowder but it is probably around 2-3/person considering it was just corn and almond milk.
Original Wordpress ID and Date: 479, 2010-09-28_112939
Tuesday, September 28, 2010, 08:47 AM
We made pizza with the usual crust recipe but with bread flour and the recipe cut in half. I also made sure to extra knead the crust. Despite the extra kneading, I had trouble stretching it. I ended up having to roll it out. Meredith was able to stretch hers. We each made a larger pizza with thicker crust. To make the thicker crust we did not roll it as much and let it rise a bit afer being formed.
We also made two smaller pizzas. Meredith rolled hers out flat so it was actually the same size but a really thin crust (and looks like Texas).
We also made our own sauce which ended up being really good but a bit spicy.
I will come back and update/correct the toppings/types later
My larger one was the tomato sauce, skim ricotta cheese, prosciutto (cut in pieces), sautéed chili serannos, and then FF cheddar and cut pieces of low fat colby jack. (top picture)
Meredith's larger one was: Tomato sauce, eggplant, turkey bacon bits, and FF cheddar cheese
My small one was BBQ sauce, thin slices (and partially cooked) of sweet potato, turkey bacon bits and again, a mixture of FF cheddar and pieces of Colby jack.(second from bottom picture)
Meredith's smaller (Texas) pizza was a no-sauce pizza with orange balsamic vinegar, spinach, slices of baby bell cheese and some other stuff I do not remember. Her's is the very bottom picture.
Rough points below photo.
As we figured out last time, the dough was about 5 for the large pizzas, 3 for each small one. Toppings varied, but in general, a slice of prosciutto is 1 (leaner than most), turkey bacon is really low at 1 point for 4 slices (we used two on each pizza with it). The sauce is zero but BBQ is one. So in general, it was not a low meal but not too bad.
Original Wordpress ID and Date: 475, 2010-09-28_084715
Thursday, September 23, 2010, 08:04 PM
Very easy, very fast, and very good. We bought a frozen seafood combination of calamari, bay scallops and shrimp. We sautéed it, with broccoli and grape tomatoes (very good) with a some seasonings including parsley, salt, pepper and garlic powder. The ice/water on the seafood made it cook a bit too much while waiting for it to boil away, but it was very good. And very easy! I will definitely be getting some more of the mix to keep on hand.
Seafood (per person)...3
Whole Wheat Pasta...4
Original Wordpress ID and Date: 447, 2010-09-23_200412
Wednesday, September 22, 2010, 11:13 PM
I was putting away some 92/8 ground beef and I decided to make lunch for me and Meredith tomorrow. I do not know how they will taste yet, but I used all kinds of things in the burgers including tabasco, sriracha, serrano chillies, worcestershire and other stuff. I also grilled some serrano pepper to put under the cheese.I may have overcooked the burgers a little.
We will see how it it. There is about 2-3oz so about 2-3 points.
Original Wordpress ID and Date: 443, 2010-09-22_231356
Wednesday, September 22, 2010, 10:56 PM
This meal was inadvertently largely from Hungry Girl. The chicken was roughly the recipe from "Hungry Girl 1-2-3" (p.94) with some modifications. First of all, I used tenders instead of a big chicken breast. And, I used prosciutto instead of ham because we had it leftover. Ham is lower points than prosciutto so I used very little compared to what I would have liked to use. Finally, After they were rolled, I rolled them in Fiber One bread crumbs (also, a la Hungry Girl).
The zucchini was based on the same one I always use. Except I kind of just winged it with some other spices as well. I used the mandoline to slice them thin. While slicing was faster, it took a long time to egg and "bread" crumb that many. I twas well worth it because they were much better with the thin slices.
Chicken was (per person):
Prosciutto...2
Laughing Cow...1
Chicken...4
Zucchini...1
Original Wordpress ID and Date: 440, 2010-09-22_225643
Tuesday, September 21, 2010, 10:32 PM
Okay, I am at war with making gnocchi. I do not know why I have so much trouble with it. I roasted butternut squash halves, then I took it off the peel. After mashing it, I added a tiny bit of egg and then I started to add flour. The different recipes said 8 oz to 2 cups of flour. I lost count on about 5 or 6 cups. Plus, I beat it so long trying to get it, it became very stringy and elastic. I split off half and kept going. I finally started to form it.
They had almost no butternut squash taste. I was so full of flour that it masked it. I need to read a lot more watch videos and what not. I am determined to make it better and to get it. Not that I actually like gnocchi all that much, but I want to get it. Also, they were dense.
Meredith made the fake cream sauce. It was very good. She roughly followed this recipe. But, she used evaporated skim milk. It was great.
The mushrooms were an interesting experiment. We mixed crab (from the other day) with some laughing cow cheese and some bread crumbs. Usually when we do stuffed mushrooms, we spread the laughing cow on the mushrooms but I wanted to try it in the mix. It was not as good. I really like the way it melts into the mushrooms. This did not do that. So, I know for next time not to try it.
It is hard to figure out the points but since there was so much flour but we cut it and have lunch, it was not too bad. The mushrooms were pretty low. The "cream" sauce was 6 total and we ate very little of it.
Original Wordpress ID and Date: 436, 2010-09-21_223249
Tuesday, September 21, 2010, 05:16 PM
The home fries were very good. I cut the potatoes into small pieces and then I sautéed them with some hogie spread, and some Serrano peppers. They added heat but not until my lip started burning after eating it.
The ham steak was just plain and simple.
The ham steak was 2 and the potatoes were 2.
Original Wordpress ID and Date: 432, 2010-09-21_171637
Monday, September 20, 2010, 09:40 PM
The empanada idea was roughly from this and the dough was roughly inspired by this. For the dough I used 1/2 cups all-purpose and 1/2 cup whole wheat flour. I added ~1 Tbsp melted Smart Balance light, a Tbsp of egg beaters and salt. I then added skim milk until it came together. I ended up adding too much so I added another 1/4 cup whole wheat. I let the mixer knead it for a pretty long time. In the end, the dough was very nice. Easily rolled and pliable. There were no holes in the final product either. Extra kneading did a lot. The dough did have a nice buttery taste and was soft. And, still low points. I think I may use this on Samosa next time.
The filling was 6 oz 92/8 ground beef and 2 oz extra lean ground turkey. We added a lot of Adobo powder (very good!), some cumin and oregano. We also sautéed 1/2 an onion, some garlic and a bunch of minced Serrano chilli and some frozen corn. The chile did not add as much flavor as we expected but in the end, it was very, very good. The adobo was a nice new flavor (though, for better or for worse, it has MSG).
Even though it does not necessarily go with it, we had steamed edamame. Very good!
Dough (total, made 6): Around 4 points all purpose plus 4 for whole wheat. Around 1 for butter and egg. Around 2 for skim milk.
The filling was 8 total for the meat. So, 19 total or 3/empanada
Original Wordpress ID and Date: 428, 2010-09-20_214034