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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Lemon Garlic Shrimp

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

I made lemon garlic shrimp (which I coped to my recipe book) using less butter and oil. (Those changes are in my copy).

It worked fine enough with less fat and more garlic. There was still more than enough flavor! It was actually really good! We will make this in the rotation.

I also defrosted the shrimp directly in water which worked fine. I had read that shrimp do not get waterlogged and it seemed to work fine.

Meredith made broccolini (sans tahini sauce).

Great meal! One we will do again!


Matcha Pound Cake

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

Meredith was craving all things grean tea so she made Matcha Pound Cake (LOCAL)

She made a few adjustments for altitude including:

Despite the changes saying to do it for less time, it still seemed to need a good bit more than the recipe called for. Next time, I think we will just use some extra liquid but not make the other changes.

Anyway, it came out pretty good. The edges were a bit dry (potentially because of the extra time and heat...oh well). But the middle had a nice texture and was moist. The frosting was also really good. You could certainly taste the almond in it.


Tofu Satay

/posts/2018/05/2018-05-03_Tofu_Satay.md


Meredith and I made tofu satay for when my dad was visiting. We used regular recipe for the marinade (with orange juice) and Meredith made the sauce with "the easy version". We used Trader Joes "Super Firm" tofu (2 blocks for 4 people) and I cut it into large pieces.

It made 12 sewers of three. I grilled them for about 5 minutes per side on medium (actually, I mostly just did three of the sides). I brushed them with the sauce before and after turning.

The only other note is we used light coconut milk.

It was really good and well received. The tofu got a nice texture and was really flavorful. The sauce was also really good.

We served it with whole wheat bread (instead of white) and also leftover baked potato salad


Falafel

/posts/2018/05/2018-05-04_Falafel.md

I made falafel. Nothing special to go with it except Meredith made abbreviated tzatziki. She did the normal herbs and spices but just diced the cucumber instead of shredding it. It was still good, but didn’t have as much cucumber flavor. It was faster though.


Sausage and Asparagus

/posts/2018/05/2018-05-05_Sausage_and_Asparagus.md

Even though we just did it recenly, we decided to have sous vide sausage 1 again for dinner. Except this time, I decided to dice it up afterwards which I liked a lot. I sauteed them in the pan to get some texture which also made them easier to eat.

We got them from Whole Foods and they were smaller so we had some more. We had:

We also had roasted asparagus. 400°F for about 6 minutes (plus some time resting in the oven afterwards).

We served it with paisano rolls and mustard.


  1. 150°F for about 2 hours 


Bagels

/posts/2018/05/2018-05-06_Bagels.md

I made bagels agian using that recipe. I followed it pretty specifically but it was super, super, super sticky. Even with using some extra flour it was still too sticky.

I baked them at 425°F for about 30 minutes total which seemed to be enough this time.

I looked up some recipes for this type of dough and they use 1.5 to 2 times the ratio. Also, the recipe says 1 cup is 5 oz, while King Arthur says 4.25oz. I measured it as 6 oz and that was before I added extra.

I will need to figure this out. And next time, mess with the proportions


Koeftas and Harissa

/posts/2018/05/2018-05-06_Koeftas_and_Harissa.md

I made koeftas (which I finally added to my recipe book). I followed that recipe pretty closely (since I wrote/modified it while I was going). I did it with lean turkey (170cal/4oz) and then formed it into the skewers. I think next time I may try to form it onto the skewers on wax paper. This wasn't too bad since I made sure they could lift off the plate.

I grilled them for about 4-5 minutes on each side (just the two). I checked it with a thermometer and it was fine!

I also made harissa (though scaled down a tad). I forgot to grind the crushed red pepper so it was a bit less spicy.


Turkey Taco Skillets

/posts/2018/05/2018-05-08_Turkey_Taco_Skillets.md

Turkey Taco Skillets with (store bought) guac


Hashbrowns and Eggs

/posts/2018/05/2018-05-12_Hashbrowns_and_Eggs.md

I made hashbrowns and eggs (again). Really nothing special. Trader Joe’s frozen hashbrowns (just potatoes). And scrambled eggs with salsa and cheese


Turkey Meatballs and Zucchini Noodles

/posts/2018/05/2018-05-14_Turkey_Meatballs_and_Zucchini_Noodles.md

I made a double batch of Turkey Meatballs and served it with zuchinni noodles. I used the Delallo Sauce from Lasagna Soup. It was pretty good and pretty easy. And pretty easy too.


Koeftas

/posts/2018/05/2018-05-17_Koeftas.md

I made koeftas and grilled brocolinni. For the brocolini, I crowded it onto the side of the grill as much as I could and cooked it medium low, then low after flipping it. The koeftas were the normal recipe.

I also made harissa using a little bit less oil. I updated the recipe to reduce salt and oil. It was too salty


Sausage and Asparagus

/posts/2018/05/2018-05-19_Sausage_and_Asparagus.md

This was basically a repeat of a couple of weeks ago. It's a pretty easy and good meal. We each had different sausages. I had pork andouille and hot Italian chicken. Meredith had pork japaneo (and didn't like it) and Santa Fe green chile.

I did the normal sous vide at 150°F. Other than that, we again had asparagus cooked at 400°F for about 6 minutes


Falafel

/posts/2018/05/2018-05-20_Falafel.md

I made faladel with the second half of the last batch. Served it with harissa (leftover) and Trader Joes Eggplant Hummus (very good. A bit airy, but enjoyable). Had it with bread.


index

/posts/2018/05/index.md