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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Japanese Curry

/posts/2018/01/2018-01-01_Japanese_Curry.md

I made extra spicy Japanese curry. Well, they claimed it was extra spicy but it could use more even after adding 10 Thai Chili’s and Togarashi.

I just used onions, potatoes and carrots.

I also made brown rice at 2:1 with some butter to start. I did it for about 50 minutes.


Lasagna Soup

/posts/2018/01/2018-01-02_Lasagna_Soup.md

Lasgna Soup with some torettlini. Nothing else special except this was my first time using the enameled cast iron pan


Turkey Taco Skillet

/posts/2018/01/2018-01-03_Turkey_Taco_Skillet.md

Turkey Tacos using store bought taco seasoning. As like the last time we used premade seasoning we prefer the orginal's seasoning more

I forgot cilantro. And I went heavier than the cheese; both in it and on top (but still not too much)


Twice Baked Potatoes

/posts/2018/01/2018-01-05_Twice_Baked_Potatoes.md


Meredith made twice baked potatoes as she had done before.

After baking them for ~1.5 hr at 400°F, and letting them cool, she hollowed them out and made the filling with:

We skipped the horseradish since it was past it's date and we played it safe.

Meredith did the second bake at 350°F for 30-40 minutes.

I made a quick topping by sauteeing some (no nitrates added) roast beef and then some spinanach. We topped them with some leftover cheddar

They were really good. Meredith did a really good job with the filling! Carb filled meal but still not too bad.

Next time, I woudl add some caramelized onion.


Pesto Eggs Benedict (Pasteurized)

/posts/2018/01/2018-01-07_Eggs_Benedict.md

While I had reuben bowls, Meredith wanted [Pasteurized] Eggs benedict. I pasteurized the eggs in the sous vide at 135°F for 3 hours (actually, you're only supposed to do 2 but we were running around).

I followed the same hollandaise as I had been doing. I again did the pesto but I tried to add the pesto after making it but it didn't work well. Next time, I think I would go back to putting the pesto in the butter.

I did use a new trick. To add the butter without making a huge mess, I poured the butter onto the lid and let it seep down slowly!

Meredith fried up the poached eggs. We also heated the [no nitrates] turkey until it was steaming.

It was pretty good. A bit too lemony and I wish it were hotter (again, I added the frozen pesto afterwards)


Reuben Bowl

/posts/2018/01/2018-01-07_Reuben_Bowl.md

I've been looking to make this for a while! It is basically a reuben in a bowl. I started with rye berries (had ot buy them on Amazon) and cooked them (1 cup) with the directions on the bag. I drained a thing of sauerkraut and then mixed it with some frozen caramelized onions. I chopped up a bit over a 1/2 pound of Boars Head Corned Beef and lacy (low fat) swiss. Finally, I used Kraft Fat Free Thousand Island.

I liked the idea and it was fine. Not the most amazing thing by far. Not sure if it healthier than a real sandwich. I was actually originally going to make two servings out of it, but it grew so I made three!


Turkey Marsala

/posts/2018/01/2018-01-09_Turkey_Marsala.md

I made turkey marsala. I used the same recipe as last time except I did it with ground turkey. I first browned a pound of lean turkey and set it aside. I then sauteed an onion and later added a big thing of mushrooms. After they were browned, I took them out of the pan and proceeded with the recipe for the sauce. (with 1/2 and 1/2 instead of cream)

Once the sauce was all together, I mixed back in the mean and veggies. While they were simmering, I made a serving or two of linguine and spiralized 3 yellow squash.

I mixed it all with the heat off so as to not cook the squash too much (which worked but did cool the sauce). It made four really big servings.

I liked it though it could have used a lot more salt! I liked how easy it was by not having to make the meatballs seperatly!

I would do this again. It really isn't too unhealthy. It was just 3 tbsp of butter in the whole thing.


Peanut Butter Banana Muffins

/posts/2018/01/2018-01-10_Peanut_Butter_Banana_Muffins.md

Meredith was having a pregnancy craving for muffins so she made herself some Peanut Butter Banana Muffins from Wholesome (LOCAL). She followed the basic recipe with the only changes being:

They needed to be baked a little longer than the recipe called for but were otherwise pretty good. The texture was a bit different than a regular muffin but not exactly bad.


Lasagna Soup Flourentine

/posts/2018/01/2018-01-12_Lasagna_Soup.md

I made the usual Lasagna Soup and added a few handfuls of spinach. I didn't taste it at all but it does add some nutrients. We also did it with roasted tomato basil ravioli


Taco Stew

/posts/2018/01/2018-01-14_Taco_Stew.md

I made our usual Taco Stew except with Quorn Crumbles instead of beef (and yellow squash instead of zucinni). It was pretty good and I like it being vegetarian style1. I would do that again...or just skip it all together.


  1. It still had chicken soup base. 


Potato Ribbons

/posts/2018/01/2018-01-15_Potato_Ribbons.md

I [tried] to make baked potato ribbons by roating them at 425°F for about 25 minutes. I had tossed some Everything Bagel Seasoning on them. It was mostly Yukon Gold with a few [old] sweet potatoes.

Saldy, the bottom ones got burned and the upper rack ones were undercooked. And none of them tasted like the seasoning.

FAILURE!


Falafel

/posts/2018/01/2018-01-16_Falafel.md

I made falafel from frozen dough (I forgot to note when) and also some harissa. I wasn't sure careful about the harissa (which I made on Sunday) and used too much parsely giving it a brownish color.

Meredith also whipped up a quick za'tar dip.


index

/posts/2018/01/index.md