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KitchenKatalog: Blog 342
Thursday, January 06, 2011, 08:06 PM
We made the ravioli again with 1/3 the pasta recipe. Unlike last time with ravioli, this dough needed an extra tsp of water (so a full recipe would need 1 Tbsp).We made the filling by just sautêing spinach with garlic and then mixing in fat free ricotta, seasonings and a tad of egg beaters We made way too much filling and I do not know the exact points. Unlike last time, we made bigger edges and crimped them. Overall, it was really just okay. Not incredible. The filling did not have a lot of flavor. The pasta was good but it is just pasta so it doesn't have a ton of flavor either. I would want to try again but with a more flavorful filling. And probably smaller edges so we can make more. With the extra filling, I added more egg
The soup ended up being less like soup because both the dehydrated mushrooms and the barley reabsorbed everything. Still, it was quite good. We had carrots and celery in it as well. For about 7 cups of broth (with 3 beef cubes, 2 regular chicken cubes, plus a bunch of sodium free chicken powder), we had 3/4 cup of barely. We also added about 1/4 cup of sherry. I do not know the exact amount or information from the mushrooms but they were dehydrated and from Costco. Even though it was less like soup, it was really good with a nice flavor.
Points plus:
Pasta for the ravioli was 6 points each. Filling is low but I do not know exactly.
The barely in the soup was 12 points plus but that was for many servings.
Original Wordpress ID and Date: 865, 2011-01-06_200636
Wednesday, January 05, 2011, 10:54 PM
The chicken was from the recipe below off of the Whole Food Blog. We halved it and made a few changes. We halved it and used 5 chicken tenders. ALso, I do not know what the exact type of paprika we used but it is the normal, innocuous kind. Also, I used olive oil. Since we did not have white wine vinegar, I used half white wine and half apple cider vinegar.
Since it is boneless, skinless, lean chicken, I did not bother basting it. Plus, all of the chicken was under a rather hefty layer of onion and peppers. A note for the future, to coat the chicken with the paste, I put them all in a bowel and used my hand. Same with the onions.
It was okay. Certainly not incredible. I felt like the seasoning was a bit strong on the outside but the chicken could have used some kind of marinading. The onions and peppers on top were really good!
The Beets were pretty easy. I was crunched for time so I cut off the stem and base, then I microwaved them for 3.5 minutes. I then sprayed them with olive oil pam and put them in aluminum foil and baked it with the chicken at 425.
They were not cooked enough but we ate to eat them anyway. Also, peeling them was not as easy as many sites say. I cooked one of them more in the microwave but it had already been peeled. It developed a secondary skin in the microwave. Still, they were good
There are some points from the olive oil but it is relatively small. So the points really are only from the chicken.Beets are zero
Points plus:
Chicken (~3-4 oz)...4
Peruvian Chicken (Recipe from Whole Foods)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 861, 2011-01-05_225425
Wednesday, January 05, 2011, 08:55 AM
We bought beets with greens and all so we decided to use the greens today. (We will use the beets later in the week). We sautéed the stems for about 5 minutes and then added the rest of the leaves. There were about 4 cloves of garlic. Also, we topped it with low fat feta.
The burgers were from Trader Joes. We did not have the normal ones but these were okay. They tasted more salmon tasting than the normal ones from Costco but they were fine (I do not love the taste of salmon alone). When we get a chance, we will buy the Costco ones again. We topped them with Trader Joes 21 Seasoning Salute (like Mrs. Dash). A note for next time with these burgers: they drip a lot. Make sure to have a drip cup underneath the griddler.
Original Wordpress ID and Date: 858, 2011-01-05_085531
Monday, January 03, 2011, 10:52 PM
Meredith found some good recipes on the Whole Foods Blog so we decided to give one a try (and we plan to do another one on Wed). The recipe is copied below.
We basically followed the recipe for the stew but added a jalapeno pepper, used hot salsa, used extra garlic, and used 93% lean beef instead of 85%. Also, we let it simmer for longer than stated. The points were rather low but I did not calculate them exactly. It made 3-4 servings easily.
Since we were cutting time a bit closer on the potatoes, we cubed them and then microwaved them for a bit to soften them. We seasoned them with the classic, parsley (dried), sage (dried), rosemary (dried) and thyme (fresh). I also added some salt, black pepper, and garlic powder. Baked them on 400 for about 30 minutes.
See 2011-12-01 for Points plus
Mexican Taco Stew Recipe (from Whole Foods)
2014-01-07 Note: This has been added to My Recipe Book
Original Wordpress ID and Date: 853, 2011-01-03_225222
Monday, January 03, 2011, 09:09 PM
Original Wordpress ID and Date: 841, 2011-01-03_210904
Saturday, January 01, 2011, 08:01 PM
We made mini Samosa as a side dish for New Years Eve. For the most part, we just followed what we had done in the past but we used different spices because we were at my Dad's house. We made 3x the normal dough and cut it into 30 total.
The dough was the normal samosa/empanada dough (written up here).
I thought they were a bit over cooked. Also, the filling got a bit spicy due to too much . sriracha but I still liked it. We forgot onions so we used dried minced onions. On the bright side, for the first time, we did not over cook the potatoes first.
I do not know the exact points but each one had 1.2 points plus of dough then add the potatoes.
Original Wordpress ID and Date: 846, 2011-01-01_200151
Monday, December 27, 2010, 09:57 PM
I made a hamburger out of 93/7 lean ground beef. I added a bunch of seasonings and a tad of worcestershire but not too much. I think I overcooked it a bit but it was fine with me. I also made red-onion marmalade to go with it. I used red onions because Meredith is away and since she doesn't like them, I figured it was a good chance.
I made the fries by cutting yukon gold potatoes and pamming them. I sprinkled them with salt and pepper. I baked them at 375 for about 35 minutes. They were good but I made too many.
The burger was topped with low fat pepper jack. The burger was about 1/6 lb and very lean so it was only about 3 points plus each, plus the cheese, bun and fries.
Original Wordpress ID and Date: 836, 2010-12-27_215743
Friday, December 24, 2010, 03:55 PM
This worked out really well. It was a can of tomatoes with broccoli, peppers and a bunch of seasonings including crushed red pepper and other Italian seasonings. We put tilapia in as well but it got kind of broken up. It was still good though. We originally served the quinoa on the side but both Emily and I mixed it in.
It was really low in points and was pretty good. Also, it was easy and filling.
Original Wordpress ID and Date: 828, 2010-12-24_155512