KitchenKatalog

Justin Winokur's Kitchen Cooking Notebook

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Moroccan Lemon and Cardamom Skewers

Monday, April 24, 2017, 08:23 PM

Meredith found a recipe for Moroccan Lemon and Cardamom Meatballs (local1) except we decided to do it on the grill with skewers instead of meatballs. We actually stayed surprisingly true to the recipe except we used ground turkey instead of lamb, went heavy on everything since we had more meat, and replaced the pine nuts with chopped walnuts. And we just used regular cardamom instead of toasted and fresh ground (and went a little light on it) We also used lite feta but otherwise stayed really true to it.

I thought it was pretty good though I kind of felt like the lemon over powering and I couldn't taste the cardamom. Meredith liked the lemon flavor though. It was also a lot of work, especially for a weekday, but I would consider it again.


  1. U: guest, P: name of my Boston Terrier  


Grilled Chicken

Saturday, April 22, 2017, 07:07 PM

I made grilled chicken again just like last time using the same basic methods. The only real difference was that this was a smaller chicken, I was better about temps (more on that below) and I used Mural of Flavor and salt as the seasoning.

I followed the same instructions as before, but this time I had a leave-in meat thermometer to help. It worked pretty well except I must have positioned it wrong. When it hit the right temp, I flipped the bird, repositioned the thermometer, and got a much lower reading. I had to flip it back and reposition again. It took a bit of playing but I think I managed to get it right.

The recipe's temperatures are much lower than I would expect and last time I went way too hot (by accident). This time, I just added 5-15°F to each set temp. Honestly, it still came out super moist. The only real issue is that I tore the skin a bit with the multiple flips.

But in the end, it was good. And pretty easy now that I know what I am doing with cutting it.

We served it with some hastily grilled broccolini

on the grill Ready to carve

Falafel

Tuesday, April 18, 2017, 08:38 PM

I made my usual falafel again doing it with apple cider vinegar. It was really good as usual. We served it with some harissa and some greek-yogurt-zatar dip. We also had some tomatoes and also some pita.

It was spicy from the harissa! But still good!


Jerk Tofu

Monday, April 17, 2017, 08:54 PM

I made jerk tofu. I used the same recipe I have been using for a while and marinated tofu cubes (after super pressing them) over night. I made skewers with jalapeño, onion, and bell peppers.

Skewering them was really hard since the larger skewers were big. I did try the smaller ones since I needed two more and they weren't much better.

I grilled them for about 15 minutes turning and adding extra marinade every once in a while.

They came out good, but very spicy. I think I like with chicken more, but I would still consider doing this again. It's nice to have some vegetarian meals too.

Photos

Assembled Skewers On the grill
Just about done Finished skewers

Chicken Sausage and Asparagus

Sunday, April 16, 2017, 08:12 PM

There isn't much to this meal. We grilled some green chile chicken sausage, some Hawaiian hot dog buns with havarti. I also grilled some asparagus in the pan that goes on the grill. I just used some smoked salt


Fattoush

Sunday, April 16, 2017, 08:12 PM

Meredith made the usual fattoush but added half a thing of Costco rotisserie chicken. This way, it is the main course on 4 lunches.

It was good as usual. She really likes this recipe and this is a good way to extend it to a meal


Sriracha Mac, Cauliflower and Cheese

Saturday, April 15, 2017, 04:48 PM

We were bringing a side dish to a friends house and decided to make sriacha mac and cheese with cauliflower. Meredith had made this in the past with all cauliflower, but we decided to do a mix of shells and cauliflower.

We followed Shutterbean (local1) except used less pasta (about 1/2 lbs) and a whole steamed head of cauliflower. We followed the recipe pretty closely except we skipped with green onion. And we used sliced havarti but used about the same amount by weight (maybe a bit more...)

It came out really good! Very indulgent but it had cauliflower so of course it was healthy! In all seriousness, it was good but not the kind of thing we would make very often.


  1. U: guest P: name of my boston terrier  


Grilled Cheese

Friday, April 14, 2017, 09:20 PM

Meredith made us grilled cheese for dinner. She used Trader Joes multigrain bread. We used a mix of cheese including cheddar and some others (but it was a little while ago). There really wasn't anything too notable, but it was good!

She also used some leftover harissa marinade. That added a nice spice and flavor.

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