Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 357
KitchenKatalog: Blog 357
Tuesday, August 10, 2010, 08:45 PM
Trident Salmon burger with Montreal Chicken seasoning cooked on the griddler. The peppers were a mix of sweet multi-colored peppers, onions and habanero. They were extremely hot. I was careful not to touch the seeds but the fumes it gave off in the sauté pan had me and Meredith literally choking. I cooked them heavily to try to mellow them out.
Original Wordpress ID and Date: 187, 2010-08-10_204533
Monday, August 09, 2010, 07:44 PM
These were made from this recipe on Weight watchers.com. They were ok. Not great. I thought the sauce was a bit too salty and generally not amazing. Using a non-stick pan was much nicer for scallops. It is good to know for next time I make them.
We also had steamed broccoli
Thai-Style Sea Scallops (From Weight watchers)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 178, 2010-08-09_194405
Monday, August 09, 2010, 07:44 PM
It was based on this recipe from The Kitchn, but we changed a bit. Instead of cream, we used fat free or sugar free (I do not remember which one) Cool Whip. Except, we forgot to take it out of the freezer so we tried microwaving it. That basically melted it so we tried whisking it. Not much success. So, in the end, we had a semi thick liquid to fold into the jello.
It is not clear how, if at all, successful the jello was. It didn't seem to get to the state described no matter how much we beat it. Whisking by hand worked better because it got lower in the pan.
If I make it again, I would try something different for the cream, or defrosted cool whip. And, I would use splenda in the jello.
Coffee Fluff (From The Kitchn)
Local Copy (U: guest, P: name of my dog, all lower case)
Original Wordpress ID and Date: 180, 2010-08-09_194445
Monday, August 09, 2010, 01:59 AM
We made everything reasonable from scratch. We made the pizza dough with this recipe, cut in half. We made the sauce too. We made the sauce a bit spicy which was good
The following is a picture of all of the toppings:
Both Meredith and I made a "Full Size" pizza for dinner and a half for lunch tomorrow.
I made what Meredith dubbed a "Shreuben Pizza." It is like a reuben but instead of corned beef, I used the much healthier Canadian bacon and sliced jarlsberg. By using sliced cheese, I created a much thinner layer with less cheese. I also used FF 1000 Island and sauerkraut. It was pretty good. Not amazing, but pretty good.
My lunch pizza was more normal with the homemade tomato sauce, some spinach, peppers and basil. I topped it with low fat provolone. I also experimented with using a cast iron skillet instead of a baking sheet ($10 @ IKEA)
Meredith's dinner pizza was tomato sauce, peppers, spinach, tomato, and basil. Half was low fat provolone and the other half had doll ups of Low fat (or fat free?) ricotta. Her lunch pizza was more interesting. It had BBQ sauce, Canadian bacon, peppers and sprouts.
Below is a picture of Meredith's then mine.
Original Wordpress ID and Date: 151, 2010-08-09_015926
Saturday, August 07, 2010, 08:57 PM
See the recipe page for notes and our changes. Bottom image is served with FroYo
Original Wordpress ID and Date: 125, 2010-08-07_205717
Saturday, August 07, 2010, 08:56 PM
Made grilled shrimp with Old Bay on the new Griddler. It was about a pound of deveined shrimp that we peeled. Zucchini was the recipe used before linked here.
Point Values (per person)
Original Wordpress ID and Date: 122, 2010-08-07_205626
Friday, August 06, 2010, 08:50 PM
Steak fajitas with onions and a mix of hot and bell peppers. Condiments were normal with FF Greek yogurt instead if sour cream. Brown seasoned rice on the side but it wasn't good
Original Wordpress ID and Date: 118, 2010-08-06_205031
Thursday, August 05, 2010, 06:45 PM
Tuna marinated then (sort of) seared. Chips again (yes...obsessed). They were not as good this time.
Tuna was really cheap from market. It was a bit fishy but not too bad. Used Kikkoman low-salt teriyaki sauce
Original Wordpress ID and Date: 111, 2010-08-05_184508