Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 352
Sunday, September 19, 2010, 09:42 PM
The chicken saltimbocca was made roughly from Gina's Recipe except we made some modifications and made it smaller. We used tenderloins (the usual) and did not end up using any butter at the end. Also, we used much more fresh sage. The taste was very strong from the sage. I need to get better at controlling the heat of the pan. After the chicken was done (and slightly burned), the wine deglaze made the entire apartment fill with wine steam. Still, it was very good. Also, we forgot the salt and pepper but it was fine. Also, we used German prosciutto because it was much leaner and lower calories.
The soup was very roughly inspired by this but I really just used it for the ingredient list. I used a can (I think ~14 oz) diced tomatoes and then I filled the can with water and added that. I then used the immersion blender lightly to thicken it. I still left it very chunky. I then added a cubed yukon gold potato, asparagus (was going to go bad), frozen corn and frozen spinach. After simmering for a while, I added ~2/3 lb crab. I bought claw meat. While it looked less nice than whatever we got before, it was more flavorful. Also, I put some Old Bay in (of course!). And some Sriracha for a little bite. One nice thing is that since we were making it, we did not skimp on the crab like some restaurants.
The soup ended up a bit salty but very good. It was really thick. After dinner, I added almost 2.5 cups more water and some sodium free beef and chicken broth. That should stretch it a lot more.
Chicken Saltimbocca (per person):
Chicken...~4.5
Prosciutto...1.5
Soup (entire thing, over 6 servings)
Potato...~2
Corn+Peas...1
Crab....6
Chicken Saltimbocca (From Gina's Skinny Taste)
Local Copy-- password is the name of my dog, all lower case
Original Wordpress ID and Date: 422, 2010-09-19_214216
Sunday, September 19, 2010, 09:41 PM
No photo because I figured I would take a picture on the second batch but they burned. Basically, I made the microwave chips with sweet potato. They were very good with salt and pepper. I forgot to use less time for the smaller second batch, hence the burn.
Original Wordpress ID and Date: 414, 2010-09-19_214133
Sunday, September 19, 2010, 09:35 PM
This came from me testing out some microwave poached egg ideas for later in the week. I took egg beaters, whisked in some soy sauce, sriracha, ground ginger and anything else I felt like. Then I microwave poached it. Meanwhile, I took a piece (~1/4) of a red pepper, microwaved it for 20 sec to soften it and then I sautéed it. I then melted some cheese.
It was good and I hope to use some of the egg mixture type stuff later in the week.
Egg...~0.5
Cheese...1
1/2 Arnolds....0.5
Original Wordpress ID and Date: 412, 2010-09-19_213507
Saturday, September 18, 2010, 12:09 AM
The chicken is very loosely based on this but modified for much less chicken and with less oil. Also, I used tender pieces. After marinading and putting on a stick. I used the griddler. First on medium to cook it and then on high to get the lines. Next time, I should reverse that order. Put them on and then turn it down. I also flipped them half way so that the uneven pieces still get cooked.
The tzatziki was a seeded (really, deseeded) cucumber, 0% Greek yogurt, garlic, lemon juice and dill. It came out a bit watery. We added extra yogurt to counter that and then extra dill for flavor. Needs improvement still. I do not know that exact (if there was one) recipe that was used.
The squash doesn't really go but I wanted to use it up. It was roasted in the oven wit salt, pepper and oregano or rosemary (depending on the tray). They were all very good! Will do again.
We also had whole wheat pitas (store bought, but I want to make them in the future)
Points are less exact in this but probably around 3-4 for the chicken, 3 for the squash (maybe 4 or 5). The tzatziki was low. The pitas were 2 for the first and 3 after that.
Original Wordpress ID and Date: 409, 2010-09-18_000933
Thursday, September 16, 2010, 08:44 PM
I got inspired for this from a cooking show. First, I marinated cut up chicken pieces in a bowl with a can of "chipotles in Adobo." Then I sautéed the chicken with some of the sauce. After taking out the chicken, I sautéed onions and peppers in the same pot. Then, after they were browned, I added back the chicken and all the sauce, with a 1/2 to 3/4 cup of sodium free chicken broth. I let it cook down until it was very thick and then served it over brown rice and topped with FF cheddar
Overall, it was very good but also extremely spicy. I think I underestimated the spice of the chipotles in adobo. Still, it was a very good and easy meal. I made two servings and took the other for lunch.
Points:
Chicken...3
Brown Rice...3
Cheese...1
Peppers in adobo...1
Original Wordpress ID and Date: 406, 2010-09-16_204446
Wednesday, September 15, 2010, 08:53 PM
I was in the mood for a steak-type things and this what I came up with. I used about 6oz of very lean steak. It was not the highest quality, but it was fine. I marinated it in a bit of olive oil with white wine, balsamic vinegar, salt and pepper. I then cooked it on the griddler. I used high heat and it seemed to cook well with some red inside still. It was pretty good but the balsamic flavor was a bit too pronounced. I will work on that for the future. And, maybe higher quality steak cubes. I liked that they were extra lean though. Then, I put them on a lightly toasted whole wheat roll and used Weight Watcher's lite Colby Jack and Sargento light prov.
The broccoli was just steamed with some lite parm and garlic powder.
Steak...6 (it was very lean)
Cheese...3
Roll...3
Original Wordpress ID and Date: 403, 2010-09-15_205303
Tuesday, September 14, 2010, 08:30 PM
My goal was to cook at Meredith's without buying anything new and this was the end result. The main focus was the "cream" sauce. My original attempt was a bit of skim milk, water, and dry skim milk powder at a much higher concentration. Still getting used to gas, it boiled by accident so I had to try again but this time with just powder and water. I was fairly successful. After mixing the powder and water for a bit over medium-low, I added some whole wheat flour, some grated parmesan and then a lot of dijon mustard. Whisking it made it all come together nicely and I ended up with a fairly thick sauce. It was a bit gritty but that is to be expected. If I made a "cream" sauce again, I will use evaporated milk, but I didn't want to go and buy it.
The asparagus was cut into pieces and steamed. I sautéed the chicken with just salt and pepper.
The entire sauce as 7 points for the milk powder and 1 for the cheese. There was also some leftover so I will say 3/person. The chicken is 3-4 and the pasta is 3.
Original Wordpress ID and Date: 400, 2010-09-14_203059
Monday, September 13, 2010, 08:51 PM
I was in the mood to try something adventurous so I made dough pockets. I made the dough loosely based on this. I basically took 1/2 cup of whole wheat and 1/2 cup all purpose flour, a tiny bit of olive oil and egg beater, and yeast (of course). I added water and flour until it felt right. I am starting to get an idea of how it should feel. The dough was really, nice in the end. Also, I am a total convert to the beater blade then dough hook method. Good compromise of speed and cleanup.
Anyway, while it was rising, I sautéed some spinach, mushrooms and onions. Then I made italian seasoned chicken pieces, and some beef with jerk seasonings. I also sliced a peach, put some splenda and cinnamon on it, and then toasted that for 10 minutes. Finally, I microwave poached an egg.
I made a pocket with spinach mix and chicken, then I made one with the mix, some beef, some ricotta (skim) and FF cheddar. Then I made one combined with beef, chicken, spinach and cheese.
I made a breakfast pocket with the egg, canadian bacon, and cheese. For the dessert pocket, before the second rise, I kneaded some splenda and cinnamon into the dough and I sprinkled it with sugar after it was formed but before the oven. The rest got an egg/water wash.
I baked at 375 but I will go hotter next time because they grew in the oven more than they should have before cooking. Oh well. It could have also been from the relatively large amount of yeast.
They were all very good. I need to get better at rolling and forming the dough. Also, because I tried to stretch the amount I made, I made the dough too thin at times. Still, it was all very good.
On the plate is the three savory pockets with extra spinach and beef mixture topped with cheese. On the dessert plate is the dessert pocket with extra peach. For the peaches, I also tried to sprinkle some sugar on them and brulee them to mixed success.
The jerked beef was very good. Maybe next time I will just use that without spinach.
The photo below the dessert plate is all of the fillings. Points below that!
Points: The dough had 4 points of white flour, 3 of whole wheat and lets say one of oil and other. It made 5 potions so lets say the four was 6 points and the breakfast one tomorrow is 2.
There was 4 points of extra lean beef and 2 points of chicken. There was a total, including breakfast tomorrow, of 2 points FF cheddar and 1 points ricotta. The canadian bacon and the egg on tomorrows count as one.
So, for tonights dinner, there was 6 (dough), 4 (beef), 2 (chicken), 2 (cheeses), 1 (peach), 1 (extra sugar) for a total of 16. It was high but a lot of food. Could have gone with less.
Tomorrow's breakfast is 2 (dough), 1 (cheese), 1 (egg/bacon) for 4 points total.
Original Wordpress ID and Date: 394, 2010-09-13_205117