Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 330
Thursday, July 14, 2011, 12:20 PM
We grilled for this meal and it was very good. First we used 98% low fat hot dogs. They are very skinny but only 40 calories each and 1 gram of fat so eating 2-3 is not really bad. However, we were sick of crappy hot dog buns. Instead we bought thin/small baguettes at Trader Joes. They were the ones that needed to cook a bit more. We let them sit in the top rack of the grill. We tore them into thirds, used a knife to hollow out a hole, added mustard and ketchup, and put the hot-dog in them. Not the healthiest of options but really, really good. Real crust and no crappy buns (I have become opposed to crappy, airy bread with no crust since my Germany trip).
The grilled eggplant caprese was based on a recipe Meredith read. We didn't really follow it at all so I am not copying it. It was sliced grape tomatoes,pieces of mozzarella, basic and big pieces of grilled Neon eggplant. She tossed it with a tad of oil and some balsamic vinegar. We used pretty low quality (and low fat) mozzarella. Next time we should buy buffalo mozzarella or any more gourmet kind. Or, make it ourselves. Either way, the dish was still very good. The eggplant got a bit dried out. I have since read that you should soak eggplant before grilling to prevent that. Noted!
The zucchini was thin sliced in the mandoline. I figured this was the best way to do it on 2011-07-05. After pamming them, I added salt, pepper, and garlic powder. They were really good. It was hard to slice them because they were big and the mandoline is a pretty junky one but it did the job. I love zucchini,especially when it is grilled.
Original Wordpress ID and Date: 1277, 2011-07-14_122050
Wednesday, July 13, 2011, 12:18 PM
We were in a hurry so this meal was fast. It is just salmon burgers with onion marmalade. Basically, the way we always do salmon burgers. We also had a Buffalo Chicken rice side dish thing. That did not taste much like buffalo chicken and we will probably not get it again.
Original Wordpress ID and Date: 1274, 2011-07-13_121833
Tuesday, July 12, 2011, 12:14 PM
The chicken was thin cut chicken with McCormick Montreal Chicken Seasoning. We grilled it on the griddler. It was think cut so it cooked faster than we expected. I'll have to keep that in mind next time. The peppers were thin sliced and sautéed with a seasoning (pictured below) Meredith got a long time ago in Italy. It is a pretty standard mix of italian seasonings and it works well. Maybe a bit salty but not too bad.
Original Wordpress ID and Date: 1271, 2011-07-12_121426
Sunday, July 10, 2011, 12:15 PM
This was an interesting meal. Everything we made was the first time we tried it.
First, the Jicaletas. The recipe is below. These are a traditional mexican street food. We did not have the type of chili powder it called for so we just used regular chili powder. Maybe we didn't do it properly, but neither Meredith nor I were overly impressed. I think it was my first time eating jicima. It had a texture not unlike water chestnuts. We may play with this but no hurry.
The roasted asparagus tacos were really good. We basically followed the recipe as stated. We used a caribbean tofu on it which we put in with the cherries. We picked that one simply because it was a firm variety. The thing was, the asparagus got very mushy and springy. I do not know how to really avoid this, but next time we make it, we will chop them first so you do not pull them all out. We meant to top them with some cheese but forgot.
Finally, we made the asparagus salsa as suggested. We really followed this one recipe pretty closely. We added a bit more salt to taste. It was not the most flavorful thing but it wasn't bad. It was a nice addition to the tacos. Maybe next time we will use hotter peppers to give it some zing.
This meal was big and fairly low in calories!
**Jicaletas ** (From The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Roasted Asparagus and Cherry Tacos (From The Kitchn))
Local Copy -- password is the name of my dog, all lower case
**Asparagus Salsa ** (From The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1266, 2011-07-10_121513
Thursday, July 07, 2011, 12:12 PM
Not really anything special. This is the same as what we did on 2010-10-27, again with beef instead of chicken. We did not have mixed frozen veggies so we just used a mix of frozen peas and corn. Not much else to say
Original Wordpress ID and Date: 1263, 2011-07-07_121207
Tuesday, July 05, 2011, 12:05 PM
I experimented a bit with how to cut the zucchini. I had three. The first I used a knife to cut long-ways. This left uneven and thick pieces. Next I used the mandoline to cut slices/rounds, the normal way. This was the control. Then, I trimmed the edges and used the mandoline to cut long-ways. I ended up liking the long cuts so much that I attempted, when possible, to trim my hand-cut ones with the mandoline. The longer cuts made it faster and easier to bread, flip and serve.Definitely my new way to do it. The fiber-one frying was the standard, but I want to look for still-healthy alternatives to fiber-one for frying.
For the fish, I took frozen tilapia, added slices of roasted red peppers and then topped it with salsa (Pace brand, very hot). Despite a long cooking time, it was not fully cooked and I had to microwave it for a while. I know you can just microwave the fish from the get-go but I do not like that as much. This worked fine.
With all of the zucchini, it was a lot of food!
Original Wordpress ID and Date: 1260, 2011-07-05_120537
Monday, July 04, 2011, 11:04 AM
I made the burger with lean ground beef and put garlic, a chopped habanero pepper, salt, pepper, and worcestershire sauce into the beef. I "grilled" it on the gridler but I left it for a bit too long. Still, it tasted fine. I bought a pretzel roll earlier in the day and it made for the perfect bread.
The baked fries were heavily seasoned with garlic powder, onion powder, paprika, chili powder, salt and pepper. I roasted them at 450 for about 35 minutes which was just a bit too long. Next time, only 30 minutes.
This meal made sense for the 4th of July!
Original Wordpress ID and Date: 1253, 2011-07-04_110440
Sunday, July 03, 2011, 09:44 PM
I made the mussels by sautéing onions and garlic, then adding about 1/2 cup of white wine. I just put the cleaned mussels in the pot without the steamer basket and let it go. I poured the whole thing into the dish and sprinkled it with fresh chopped parsley. I also bought a small baguette and used that to dip in the sauce. It was good and the mussels were flavorful but I have definitely had better sauce. I will need to work on it a bit.
The cauliflower was the usual from 2011-02-25 and I enjoyed it thoroughly. Though, eating a whole head alone was quite a bit of food.
Original Wordpress ID and Date: 1249, 2011-07-03_214458