Justin & Meredith Winokur's Kitchen Cooking Notebook

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Caprese Salad and Kabocha

Thursday, September 21, 2017, 07:15 PM

Not really much of a meal, but worth noting since Meredith grew both the tomaotes (beefsteak and cherry) and the basil. The caprese was made with burratta.

I also made Kabocha squash. 400°F for 30 minutes, flipped half way. The thinner pieces were fine but a few thick ones were undercooked. I need to be more consistent with the thickness in the future.

Just the tomatoes The squash

Lasagna Soup

Tuesday, September 19, 2017, 08:14 PM

Meredith and I made our typical lasagna soup with some tortelinni.

We basically followed the recipe pretty closely and including adding some garlic powder and other seasonings. We also threw some "Power Greens" mix into it before the simmer to add veggies but let them wilt down.

It made a nice amount of food. Dinner + lunch!

Note for next time: we should consider using anchovy paste instead of soy sauce for the glutamates. It is more style-appropriate.

Jerk Chicken and Calabacitas

Monday, September 18, 2017, 07:49 PM

Meredith and I made jerk chicken and calabacitas. I made the jerk chicken marinade on Sunday and marinaded a chicken (split in half). I then grilled it (recipe,temperatures) as two halves after a 24 hour marinade.

I think it worked out ok. The sauce kind of burt on it and made the whole thing look blackened, but all of the flavors were still there. It also made it stick pretty badly to the grill (I should have oiled it more). I also left it for too long on the second stage, but it was still moist.

Carving it was hard since I had already split the chicken, it was really hot, it was a small chicken, and it was hard to see it all under the blackened sauce. I still liked it, though I wish the marindade infused more. I also saved the marinade and boiled it to pasteurize it. Not sure what, if anything, I will do with it, but making it is so much work that I didn't want to toss it.

Meredith also made calabcitas where the zucchini and jalapeños were from her garden. She seasoned it with salt, pepper, and adobo powder. They were good, but the pan was a bit too filled and things kind of steamed.

Zucchini from the garden Ready to go on the grill
Blackened Carved

Pork Tenderloin and Kohlrabi Gratin

Sunday, September 17, 2017, 08:08 PM

I made sous vide pork tenderloin like I did back on 2017-07-28. I did the same basic thing: 145°F for about 3 hours with garlic and herbs. But I just seared it and skipped trying to make a sauce which worked out ok, though I liked the sauce last time.

I actually made two of them so we would have lunch. I like how easy and relatively healthy this meal is!

Meredith also made Greek-Style Kohlrabi Gratin with about 1.5x the recipe (but kept the onions the same). It really good and pretty healthy (especially since we used low-fat feta). We should keep the recipe in the rotation more!

Overall, pretty simple meal with lots of leftovers!

Turkey Taco Skillets

Wednesday, September 13, 2017, 07:51 PM

We made Turkey Taco Skillets. Nothing special but really good.

The only real note is that one of the peppers we used was from Meredith;s garden. I also bulked it up with a 1/4 head of cabbage but it mostly wilted down.

Japanese Curry

Tuesday, September 12, 2017, 08:09 PM

Meredith made Japanese Curry. She used the same curry blocks as we've used before, but used some extra which made it really good, but also really strong. (I think we used 4 the first time and 5 the next. She used 7). But it was good!

We used the same veggies: Carrots, potatoes, and onions. With Tofu

Turkey Larb with Zucchini

Monday, September 11, 2017, 08:20 PM

I made turkey larb/lap with similar changes to last time including doubling the recipe, using 1 tbsp (total) ground crushed red pepper, sauteeing the shallots, and using ginger. (though I forgot to add Thai Chile Peppers)

I also sautteed a from-the-garden zucchini and put that in there to add bulk and veggies.

I thought that this was as good as usual but Meredith found it to be too fish-sauces (even though it was the same amount). I liked the added bulk of the zucchini

Quorn Stir Fry

Friday, September 08, 2017, 08:44 PM

Emily had told me about Quorn. I bought a bag and made a quick stir fry with it and a kholrabi salad blend. I used Soy Vey teriyaki sauce.

There wasn't much to it. Simple and easy. I think I liked the Quorn and would try it again too.

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