Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 356
KitchenKatalog: Blog 356
Sunday, September 12, 2010, 07:13 PM
We made bread based off of the Joy of Cooking Whole Wheat recipe, with the addition of some rosemary (crushed with the mortar and pestle). Also, I proofed the yeast first. As I noted with the gnocchi recipe, I used the beater blade then the dough hook.
Overall, it was just okay. Not incredible. We need to play more. I had a pan of water to make a better crust but it was still not incredible. As you can see in the photo below, it did not form an nice of dough as I am used to. I did knead it a lot so that shouldn't have been an issue. I used the instant thermometer to tell when it was done which was convenient. Points below photo. We estimate it made about 16 slices.
2 cups real flour...800/0/0
2 cups Whole Wheat...880/2/24 (less than the older whole wheat I had)
2 tbsp butter...200/22/0
Total, 1880/24/24. per serving, 117.5/1.5/1.5-->2 points a slice.
Note that the flour had one less gram of fiber than my older one. Using that instead, it would be the same points but an even 2 grams per slice.
Original Wordpress ID and Date: 363, 2010-09-12_191325
Sunday, September 12, 2010, 07:12 PM
Meredith was in the mood for something sweet and this was the result. We based it off of this recipe (halved) but made some notable changes. We skipped the honey butter. We used apple sauce for oil (didn't have canola and EVOO may have been strange), we didn't use cloves (didn't have it) and we skipped the walnuts. Also, we used whole wheat flour and egg beaters. Finally, we went somewhat heavy on the spices
I was a bit surprised that the recipe calls for baking power and not baking soda considering it has buttermilk. Generally, when the recipe is acidic (from buttermilk), baking soda is fine. Only if it is not, do you use baking powder. And when it is semi acidic but not acidic enough, you use a combo. This just used baking powder.
Anyway, it was pretty good. We halved the recipe and it was just enough for two people.
Points (for 2):
Flour...440/2/16 (so 4/person)
1/2 cup Low Fat Buttermilk...1
Brown Sugar...1
egg beaters...0.5
extra/???...0.5
6 points/person is not bad. We topped them with apple sauce, nothing, fat free cool whip, and butter spray.
Original Wordpress ID and Date: 351, 2010-09-12_191220
Sunday, September 12, 2010, 07:12 PM
Not too special but I wanted to note the technique here. I put 3 Tbsp of popcorn kernel in the large glass bowl with the microwave cover loosely on top. I tried two batches. The first, I sprayed them with pam. The second without. While both popped well, the pammed ones held their seasonings (Emril Cajun) better than the unpammed (curry). Also, I had some un popped ones but I was afraid of burning the rest so I stopped. Next time, Kettle Corn (splenda!!)
Original Wordpress ID and Date: 353, 2010-09-12_191258
Saturday, September 11, 2010, 12:16 PM
The gimme lean was cut and cooked on the Griddler with the way my dad showed me. It worked well and they were good. I also made the zucchini chips again with the jerk seasoning and sesame seeds. It was pretty good but could have used a bit more time cooking. Finally, toast and some figs (which we needed to eat because they would go bad)
Original Wordpress ID and Date: 348, 2010-09-11_121648
Friday, September 10, 2010, 11:17 PM
I wanted to try something Italian and a bit more challenging. Since I saw this recipe (halved) recently, I figured I would give it a try. Honestly, it wasn't incredible. Lacked a bit of flavor but may not be too far from "real" gnocchi.
It was only mildly successful. First, I made a few substitutions of egg beaters for eggs and whole wheat flour.
I needed a LOT of flour and even then I am still not sure it was enough. I think I know the issue. The recipe calls for boiling potatoes and then peeling and cutting them. I pealed, cut and then boiled them to save time. I think this made them absorb too much water.
A trick I figured out to make them was to roll them to the long log the right thickness and then press with a fork with a small space between. Definitely not as nice as rolling each one, but much faster!
As for the spinach and mushrooms, this was my first total failure. I think I forgot that added salt already (maybe more than once) and what was a lot of work (peeling the mushrooms), ended up a salty mess. Also, it was the truffle salt so I may not have been accustomed the how much to use.
Points for Gnocchi. I halved the recipe and it made 3-4 servings.
1.5 lb Yukon Gold potatoes...10
~1 cup whole wheat flour...440/2/16
egg Beaters...>1
So each serving is about 2.5 for the potatoes, around 1.5 for flour and almost negligible for egg. Pretty low. And in the future, it needs less flour
Original Wordpress ID and Date: 344, 2010-09-10_231716
Friday, September 10, 2010, 11:36 AM
Very simple recipe but good. Sliced a banana in two, lightly drizzled honey and sprinkled with cinnamon and nutmeg. Baked for a bit at 300 (or so). Meredith said they were overcooked a bit but I didn't think it was too bad.
Banana...2
Honey...1 to 2. Depending on what you use.
Original Wordpress ID and Date: 339, 2010-09-10_113607
Friday, September 10, 2010, 11:25 AM
Meredith and I made moussaka roughly based of this recipe but with extra lean ground beef instead of lamb. It was very good but took a long time. We also cut down on some of the points. For example, for the béchamel (the recipe doesn't call it that but it is), we used fake butter stuff (smart balance I think), and skim milk with whole wheat flour. In the future we may try with evaporated milk. We also used egg beaters when appropriate. Finally, we salted the eggplant before broiling to remove some of the sourness. Also, as is usual, we adjusted the seasonings to taste. Oh, and less tomato.
It was very good but did take a long time. Also, as usual, we had trouble cutting something like this as can be seen below. The points are below that. It was pretty low for the entire thing.
1.1 lb extra lean ground beef...17
4 small potatoes...6
2 cups skim milk ...4
Tbsp fake butter ...1
Whole wheat flour...1.5
Egg beaters ...0.5
Whole thing...30. Made over 4 servings!
Original Wordpress ID and Date: 336, 2010-09-10_112512
Wednesday, September 08, 2010, 10:42 PM
Meredith and I made the Indian dish Beef Kheema from this recipe (LOCAL). It was okay. We did some substitutions but overall, it tasted a bit like taco meat. Probably too much cumin. Definitely something we will revisit. Also, modified it to make it healthier (no butter, etc). Served over brown rice.
We also made the baked whole wheat samosa again but with some changes to the recipe and method. To the recipe, we added garam masala (which we did last time too) and much more salt. For shaping, we tried a new method Meredith read about. We combined two servings worth of dough and made a big circle (or as close as possible). Then, cut that in half. With the semi circle, we folded it over and crimped the cut ends together. Then we stuffed it, stretched the dough over, and crimped that closed. It looks more authentic and different.
Finally, a good note for dough: rather than use the food processor then the dough hook, which makes a mess and takes longer, and rather than just use the dough hook, which doesn't work well and is slow, I used the beater blade (cookie blade) with the mixer to combine and then, after it was doughy, I switched to the hook to knead. Much faster, lower cleanup and more effective.
Points (per person):
Kheema (4 oz/beef per serving + peas, pam, etc)...5
Brown Rice (1/2 cup raw)...3
Samosa...2 each...4
Not bad for a good amount of food.
Original Wordpress ID and Date: 331, 2010-09-08_224258