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Green Chile Chicken

Wednesday, October 26, 2016, 08:17 PM

This was a super fast meal since we didn't really feel like cooking. I made green chile chicken by flattening and cutting two chicken breasts into pieces. I topped them with some salt and cumin. I then sautéed them and then added some white wine and a bit more cumin. After that cooked down, I added a ton of chopped of roasted green chile and (too much) lite cheese. That was really about all.

Super easy and really good. Maybe a bit too much cheese (and probably too much chicken). But other than that, and easy!

Lasagna Soup

Tuesday, October 25, 2016, 08:13 PM

I made our pretty typical lasagna soup. We made a few small changes but overall, it was the regular. We didn't have bell peppers so we used some roasted New Mexico Green Chile and I also added some carrots and zucchini to bulk it up. We also used extra mushrooms.

The other twist was that we used four cheese tortellini and skipped the mozzarella cheese. I think this worked pretty well, though it does add some calories.

It made a enough for dinner and lunch so that was nice.

Modified Hiroshima Okonomiyaki

Monday, October 24, 2016, 08:14 PM

Meredith and I made a modified Hiroshima Okonomiyaki. We used the same basic recipe as the first time but with rutabaga noodles like the last. We had to make some changes again such as:

I think it worked pretty well for the most part. I had trouble flipping mine. And everything else but the bacon worked well. The bacon in the past was a great substitute, but this one (green chile flavor from Whole Foods) was really thick and fatty. That made it really hard to cook it down well on the pan and was fatty. So other than that, we liked it. It was a good bit of work but kind of fun.

Meredith also made delicata squash with the same method she used on 2015-01-01 but with less sugar and oil. That cooked nicely though it didn't really go with the Okonomiyaki. Finally, we made roasted cauliflower with smoked paprika, salt, and garlic powder but we're saving that for lunch.

Phew! Intense cooking for a Monday!

Rutabaga noodles being stir-fried Afterwards with the sauce. Looks like lo-mein
The Japanese mayo and Okonomiyaki sauce All ingredients, ready to go
The squash The Cauliflower

Kale Salad with Wild Rice

Saturday, October 22, 2016, 08:53 PM

We were invited to a Halloween party (Meredith's cool Halloween drink in a separate post) and we wanted a good but healthy option to eat while there. So we decided to go with the Pomegranate, Kale, and Wild-Rice salad we've done a few times before.

I followed the recipe pretty closely with only a few minor changes. I did the trick with the rice where you toast it a bit first. I sautéed it with some butter before adding the water. I also used a bit of butter while doing the shallots. I went heavy on the walnuts and (lite) feta and used a ton of salad.

I followed some guide on the rice that said to do about 4:1 (water:rice) + salt and we did about a cup of dry rice. I simmered it for an hour and then it tasted find but I had to drain out the water. Too much. I did really like the flavor though.

As you can see in the photo below (all but the walnuts visible), it filled the bowl. Mixing it was really hard but I got it by moving it between two bowls. I also then took out an Alaskan Ulu and used that to chop the salad. That helped a lot! It was much easier to mix and I liked the consistency (Not really sure if the ulu was intended for use, but it did the job!).

The salad was very good. And we had tons of leftovers making for a nice lunch the next day (with a salmon or chicken burger for more protein).

Simmering the shallots and garlic Before mixing everything

Meredith Meal with Spicy Lentil Dip

Friday, October 21, 2016, 08:46 PM

We had a lite Meredith meal. The main focus was the spicy lentil dip, and other than that, everything was pretty standard (except they no longer have bresaola at Whole Foods).

The cheese was Cinnamon Toscano and a Parmasean-Gouda. We had a mix of a fresh green chile bread and some leftover little rolls from a restaurant, cut up. Finally, there was green apples and sopressata.

But the main hit was the Spicy Lentil Dip. We used the same recipe as when we made it a while ago on 2013-03-18. We followed the recipe pretty closely using the lite-vodka sauce for the tomato sauce. And I suspect Meredith went heavy on the cumin. I went a bit heavy on the Sriracha, but 3 Tbps is a lot already. And I think Meredith used either grits of polenta instead of cornmeal. Oh, and we used fresh-from-the-garden basil instead of parsley.

I liked it a lot! Spicy, but interesting and flavorful. It was still a bit gritty (from using grits instead of cornmeal?) but not too bad and well worth it. Intricate flavors of the lentils worked well with the spice. We will add this to our dips rotation! (and maybe [??] put it in our recipe book?)

Turkey Taco Skillets

Wednesday, October 19, 2016, 07:24 PM

Meredith and I made Turkey Taco Skillets as we did on 2016-08-30. As we stated then, we just cut the pepper very thinly.

We also again did something like double the recipe. I think the only other real change we made was the use frozen corn and a lot less of it. For the tomatoes, we squeezed them out to reduce the liquid and seeds. I am not sure if that really counts as deseeding them, but we didn't want to lose too much.

Also, I think we ended up with a bit more cheese than we would have otherwise since I added cheese, realized I forgot the tomato, decided to add that, stirred it, and then added some more. But I also liked how it gave it a good consistency.

The flavors were really good too. I bet we could just se this as a fajita seasoning in the future too. We also topped it with pre-made guac!

Ours made about 3-4 large servings which was perfect.

Green Chile Breakfast Casserole and Cauliflower

Tuesday, October 18, 2016, 09:00 PM

Meredith and I made Breakfast for Dinner for us and her parents. The main event was the Green Chile Breakfast Casserole using the same recipe from last time. I think we followed it pretty closely except Meredith also added some mushrooms since we still had some left. It actually made a ton, filling both the casserole dish (pictured below) and also another small dish. It was also pretty good. A bit spicy from the chiles and needed a little bit of salt, but I enjoyed it!

I also made cauliflower fritters. It was a bit different since I used some already-cut up cauliflower. I forgot that you do not "rice" it for this, so I really didn't need to use them, but it still made it a bit easier. I roughly doubled the recipe with a bit of extra egg on top of that to bring it all together. I used just about all of the seasonings I note on the page. Plus is sprinkled it with some smoked paprika. I made two trays. The bottom one cooked a lot more so next time, I need to be better about rotating sooner.

Grilled Sausage, Yuca, and Eggplant

Monday, October 17, 2016, 09:00 PM

I grilled a bunch of food for Meredith's parents who were visiting. There were two types of sausage, both chicken based and from Sprouts. I think they were green-chile and something else salsa related. I just grilled them, probably for too long. I think you're supposed to par cook sausage so that it doesn't spend so much time on the grill. I should look into that since these were a bit dry.

The eggplant was pretty typical.

The real "new" thing was grilled yuca. I had been using yuca a few times, but I decided to grill it. I read a few things and the general consensus was to simmer it for about 30 minutes and then finish it on the grill. I cut up two yucas, but one was really on its way out. I ended up cutting out a lot of chunks that were soft.

While, I do not know for sure, there seemed to be a mix in the resulting yuca of pieces that I thought were good and pieces that I though smelled like feet. YUCK! I really do not know why, but some of it just wasn't very good or enjoyable.

I do not think I would rush to gril it again, though it did seem to work fine in cooking it.


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