Justin & Meredith Winokur's Kitchen Cooking Notebook

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Broccoli Quorn

Wednesday, October 09, 2019, 08:02 PM

I made Broccoli Quorn with no real changes except I threw a package of Quorn (pictured below) at the end. I think the only real issue was that the pan was so hot, so much of the sauce seemed to boil off. However, it still seemed to come out fine. It did make a lot!

Oven Fried Apricot Wings

Monday, October 07, 2019, 07:59 PM

I made oven-fried chicken wings. I used the sauce from a friend's recipe but I wanted to try a different way to cook the wings. I followed the directions from Serious Eats (LOCAL). I dried the wings (16 total) then tossed them with the salt and baking powder. I let them brine in the fridge for a good 25 hours!

I baked them for the 20 minutes on the first side; 25 when flipped; then two more flips at 6 min each. They came out super, super crispy! I actually set one aside without the sauce to see and it was really good.

I followed the sauce directions about halving it and adding crushed red pepper. Except that I added too much onion mix. I heated it all on the stove and tried to mix the wings into it in the pan. I ended up switching to a bowl which worked fine. It was still too much sauce as a lot of it was left in the bowl.

I really liked it. The wings were the crispiest I've ever had (or at least can remember). And the sauce was really good too though I wish I hadn't gone too heavy on the onion mix. And, like I said, I could have used less sauce. I will definitely bake the wings like this again!


Sunday, October 06, 2019, 08:12 PM

I made biscotti for work. I used the normal recipe with pistachios. I went about 15° higher on the temp for the initial bake and about 5° higher for toasting them. I also went a bit longer but not much. I also let them cool much more before cutting. I think that helped a lot (plus the extra time on the mixer that we added to the recipe).

They tasted good as usual. We will see how they go at work!

Butternut Squash, Brussel Sprouts, and Ham Hash

Sunday, October 06, 2019, 08:01 PM

I made a hash a la corned beef hash. I microwaved the squash for 1 min and then spiralized it. As it sauteed, I added brussel sprout hash to cook with it. I also chopped up the squash as I cooked it.

Towards the end, I realized I forgot the onion and the poblano so I sauteed them separately doing something like 15-minute caramelized onion.

I used ham steak (~0.85 lbs) instead of corned beef to make life easier, and because it was cheaper. It was actually pretty good! Not as good as corned beef, but not bad. I made lunch too!

Lasagna Soup

Thursday, October 03, 2019, 08:29 PM

Meredith put together our lasagna soup. The only real notes is that she used the InstaPot so she could make it and let it sit for a long time simmering. And she put some fresh spinach into it which worked well. We did it with tortellini.

Stuffed Mushroom Casserole with Beef

Tuesday, October 01, 2019, 07:30 PM

I made stuffed mushroom casserole. I used ground beef instead of chicken and that worked well. The only real other change is that I used some crunched up Stacey's Pita Chips for some, but not all, of the breadcrumbs. And shaved parmesean (it's what we had, but I do prefer grated in the future).

It came out pretty good. A bit rich from the butter, etc but I liked it!

Buffalo Chicken Chili

Monday, September 30, 2019, 07:53 PM

Meredith made Buffalo Chicken Chili with the following notes: Subbed 2 red bell peppers for the celery, still used a jar of roasted red peppers. We were a little short on chili powder, so I used Northfire Woods to make up the difference. Then went a little light on the salt because of that addition. Waited until the end to add the chicken. Did the whole thing in the instapot, using the sauté and then the slow cook features. Worked pretty well. Served with sliced green onion, shredded cheddar, and diced avocado.

I made the shredded chicken. I tried a different method form downshiftology (LOCAL). I think it worked okay except that I should have butterflied the chicken so it cooked more evenly. It was so thick that the outside was too cooked and didn't shred as well. I started with about 1.5 lbs of chicken which came out to a bit over 2 cups. We saved a bit on the side.

It was really good! I thought it had a lot of flavor and it made a ton of food!


Saturday, September 28, 2019, 07:24 PM

We made pizza for dinner.

Baked for 10 minutes at 475°F on the pizza steel

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