Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 354
KitchenKatalog: Blog 354
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
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