Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 220
KitchenKatalog: Blog 220
Wednesday, January 13, 2016, 12:00 AM
I was out late for something so Meredith made the cauliflower. She used the same seasonings I used on 2016-01-06 though I do not think she followed my method (I think she used less oil and a lower temp). Still, they came out fine. We topped it with a fried egg and Sriracha. Super simple!
Tuesday, January 12, 2016, 08:00 PM
I made broccoli seitan. Everything was pretty run-of-the-mill except that I made my own seitan.
I did not use my regular recipe which I am rethinking anyway.
I followed the guidance from this recipe (local) which is also on YouTube. I actually didn't use her recipe, but I used her numbers, at least to start, but the big thing was that I used her method to cook it. I rolled it up in aluminum foil and steamed it but for 90 minutes to account for altitude. I still want to keep playing with it, but I liked this cooking method. I didn't have to deal with simmering, I could control the size and shape, and I was able to basically set-and-forget it (though I had to add water).
The flavors were pretty good. I thought it needed more salt and/or flavor. I will add some wine next time and more savory things like more soy sauce or some miso paste. And it was also less spongy (for better or worse)
The key differences I was trying besides the cooking method was to combine and knead by hand to avoid making it too springy. I also wanted to make it with more water. As such, I started with just 200g of vital wheat gluten but I added 20 more as I was kneading. I also added the gluten to the liquid as opposed to the other way around.
Combine all but the gluten1 in the blender. Pour liquid into a bowl and slowly add the gluten and incorporate.
Knead for 1-2 minutes. Spray aluminum foil in pam. For the dough into log and wrap with the foil. Let rest in the fridge for 20-30 minutes. Steam for 60-90 minutes.
I cannot remember if I added the nutritional yeast to the blender or the gluten. I think I did the blender but next time, I'd just do the gluten ↩
Monday, January 11, 2016, 08:00 PM
Meredith and I made "tortilla" (without any tortilla) soup since we wanted to keep using the rotisserie chicken. We decided to follow Aaron Sanchez' (Local).
With the additional spices, I think it came out pretty good. It still needed more salt though. While we did like it, I still think it kind of lacked flavor. I wouldn't say this is "our recipe" but may be a good jumping off point in the future.
We also made a (1.5-2x) batch of Spicy Spiralized Shoe String Jicama Fries. We probably went heavy on the seasonings. Also, since they were so wet and we had the space, we used two trays to allow them to crisp more. They were really good.
Tortilla Soup (from Aaron Sanchez via The Examiner)
Local Copy (U: guest, P: name of my dog, all lower case)
Monday, January 11, 2016, 11:00 AM
Meredith made chicken lap for lunches. She used Costco rotisserie chicken (sold separately as just breast meat) and this recipe as a basis. In addition to the recipe, she added:
It worked out well. Petty low points and a nice size lunch. Only down side was that it gave us both onion (shallot?) breath for the rest of the day.
Sunday, January 10, 2016, 05:10 PM
Meredith and I made Thai Spicy Beef Salad. We again used this recipe (Originally: 2014-11-07). We made similar changes including heating the sauce and using an extra tsp of fish-sauce. We did not put chilies in the marinade but we still put them in the sauce.
We used about 10 oz of Top Round which is really lean. I never know with cooking it, but from the pictures, you can see that it was more rare to medium-rare than medium. I still liked it though! The whole dish was really good and rather low in points since it used lean-proteins.
Sunday, January 10, 2016, 01:00 PM
I made more jerky so we would have a good bit for the week.
I made them the night before. I heated the marinade to dissolve the sugar and marry the flavors. I let them sit for about 30-60 minutes, then I added the beef/bison (around 7:45pm on 2016-01-09). Then, around 2:30pm today (2016-01-10), I had it going at 145
I actually left the house and was out for longer than anticipated. Therefore, I did not blot it or anything. I came back around 7:00pm and stopped it. Therefore, it was about 18.75 hours marinating and 4.5 drying.
As I noted the first time, I wanted to try making the same basic recipe again but with less beef and keeping the rest the same.
That is essentially what I did. Below is the recipe. It again came out really good with lots of flavor. But, too much juniper. I would cut it to a scant 3/4 tsp next time but the rest can stay the same. The salt level was perfect
Heated all but the beef just until the sugar was dissolved then let sit for about 30 min to an hour.
(2016-02-19: Final version of this recipe is now here)
I debated exactly how I wanted to do this, but eventually decided on the following. I considered a Thai Chili pepper but decided against it since I was afraid the heat would be inconsistent. I wish I had done it as it was not very hot. I just thought of it now, but next time, I would use the blender to break it up.
The final result was good though. Maybe a tad salty but not bad. Not sure yet if the rice powder added anything
Again, heated all for a bit to combine. See above for comments and times.
Saturday, January 09, 2016, 12:00 AM
Meredith and I made Sabih since we wanted to use up the tahini sauce from Thursday. However, we made a major change to the general idea. Instead of parsley, we used cilantro.
The Sabih calls for Zhoug (both recipes here, but instead, we used Meredith's (favorite) Cilantro Chili Dip. And then we used cilantro in the salad it self.
We roasted the eggplant but forgot to pam/oil them so they look a bit strange and were hard to get off the pan. But other than that, this was a pretty good meal. And low points. Around 2-3 (Smart points) for the tahini sauce and 2 for each egg and maybe 1-2 for the cilantro stuff.
Friday, January 08, 2016, 12:00 AM
Meredith made us these for brunch. We used the recipe from Inspiralized Cookbook (Local Copy). She followed the recipe pretty closely except she used extra cinnamon and an extra egg.
It was pretty easy and the end result was fine. I do not think you would have convinced anyone they were waffles, but they were enjoyable unto themselves. And, they were pretty low points with just the potatoes and egg (and maybe some incidental oil on the waffle iron).
Meredith also made broiled grapefruit. She put some brown sugar (not much) on them and broiled on high for about 10 minutes.
Finally, we had leftover kale salad
Sweet Potato Waffles (From Inspiralized)
Local Copy (U: guest, P: name of my dog, lower case)