Justin & Meredith Winokur's Kitchen Cooking Notebook

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Pumpkin Protien Balls

Wednesday, October 11, 2017, 08:04 PM

Meredith made pumpkin protien balls from Paleo Grubs (LOCAL). We used that recipe as a base, but made a ton of changes

They were good, but pretty moist. Tasted like pumpkin pie!

We put them in the freezer to help harden them.

Caprese with homegrown tomatoes

Wednesday, October 11, 2017, 07:08 PM

Caprese made with homegrown tomatoes and burratta. Burratta is really good!

Enchilada Lasagna

Monday, October 09, 2017, 07:39 PM

I made what is now becoming a standard enchilada lasagna. I sauteed onions, peppers (some of which were from the garden), and half a zucchini (also from the garden). I then added shredded chicken, lots of red sauce, and a bit of green chili.

To make the lasagna, I layered tortillas, chicken mixture, green chile, and cheese.

Not too bad, though it used a lot of pans (steam chicke, shred chicken, make filling, casserole dish). Made dinner and two lunches for both of us!

Japanese Curry

Sunday, October 08, 2017, 08:09 PM

We quickly threw together Japanese Curry. We used the same brand block from the first time but used "medium" since we got it at the supermarket and it's all they had.

We used:

We added the peppers to spicy it up but they didn't do much. Actually, in general, it needed more salt and some togarashi.

Also, I added about 1/3 cup of the water as sake. I don't think I really tasted it though.

Romesco Eggs Benedict and Roasted Potatoes

Sunday, October 08, 2017, 02:38 PM

Meredith and I made Romesco Eggs Benedict for friends we were having over for brunch.

I made the same Hollandaise but added a big dollup of romesco sauce at the end. I also did with with about 3/5x times the eggs (basically, adjusted to 5 eggs).

Meredith poached the eggs (and also made the romesco) and I did the hollandaise. We also again did it with Boars Head Tavern Ham instead of thickly sliced canadian bacon.

I also made roasted potatoes from the canned poatoes. I did it with butter, garlic powder, and some salt. I started it at the 375°F but bumped it up to 450°F to crisp it up more (and faster).

It all came out reall good, except too much sauce. I liked these modification though. I wonder what else we coud try with the hollansaise.

Sous Vide Carrots and Delicata Squash with Chicken Sausage

Saturday, October 07, 2017, 02:25 AM

I made sous vide carrots from Serious Eats (LOCAL). I basically followed those directions exactly except I heated the bag in the microwave for about a minute to loosed to hardened sauce. (I premade them earlier in the week)

The sauce eventually thickened and acted as a glaze, but I was kind of dissapointed. They tasted like...carrots! I was hoping they would have a stronger flavor and be a bit sweeter. It may be because they are older (or it may just be because they are carrots).

I also roasted delicata squash. I just did the same as I do for Kabocha: 375°F for 30 minutes, flipped half way. And chicken sausage.

Not too hard, but not amazing.

Broccoli + Chicken Pasta with a Home Made Pesto Cream Sauce

Thursday, October 05, 2017, 01:58 AM

I made pasta and chicken with a home-made pesto cream sauce.

The base of the sauce was béchamel sauce from The Kitchn (LOCAL). Followed their recipe for the base except, I used just 4 Tbsp butter (instead of 6). I also used 2% milk. I may have made the roux a bit too dark, but it is hard to tell. When I added the milk, it super bubbled up and boiled (nearly going over the pan). I feel like that is not supposed to happen, but it didn't curdle and eventually thickened.

To make it a pesto-cream sauce, I added a good bit of salt and some frozen pesto from Meredith's garden last year. Same we used here). I also added a tiny bit of parmesean cheese. (I had to adjust the pesto and salt and I went)

Meanwhile, I cut up rotisserie chicken (it's what we had) and prepared the pasta. We used a Zucchette pasta from Trader Joes (pictured below). I had also already steamed a decent amount of broccolli.

At the end, even with the reduced amount of flour, it was still a bit thick so I added some of the water from the pasta.

I added the chicken and the pasta and served Meredith's seperatly. I then added the rest of the broccoli and combined it all (and made a lunch porition. I hadn't planned on it, but it made a ton of food).

We were really happy with it. The cream sauce was pretty easy, and given that it was 2% milk, it wasn't too unhealthy. And the massive amount of broccoli helped bulk it up! I would do this again when we are in the mood for pasta. It was also nice having the frozen pesto to just throw in

The pasta:

Chicken Pot Pie

Monday, October 02, 2017, 08:33 PM

I premade the usual Chicken Pot Pie. I premade it last night and heated it up tonight. The basic notes were:

I think this was extremely good. I think it was the milk and the anchovy paste that really helped. I would hapily make this again with those changes!

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