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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Huevos

/posts/2018/09/2018-09-01_Huevos.md
/_id/20180901205826

I made huevos rancheros for Meredith and my mom. My mom doesn't like any runny egg so on hers (lower) I seperatly fried and fully cooked eggs. Meredith had a normal one and I had the small one since I wasn't too hungry. I did it with green chile and leftover rotisserie chicken.


Carne Adovada

/posts/2018/09/2018-09-03_Carne_Adovada.md
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** No Photo **

I didn't take a photo but I made a big thing of Carne Adovada. I basically followed the recipe but noted that you can adjust the heat with the amount of the water. I cut up the pork loin into smaller peices so they were bite sides. I liked it a lot and let it simmer for ~4 hours covered1 plus 1/2 an hour uncovered to reduce. It was really good!


  1. I recall doing it at 310°F since I think the oven is a bit cool 


Enchilada Casserole

/posts/2018/09/2018-09-05_Enchilada_Casserole.md
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I made Enchilada Casserole the night before for us (including my mom). I made it with 2 lbs of ground turkey. The only thing I needed to do to accomidate my mom was to make sure the red chile sauce didn't have flour. That was not a problem since Santa Fe Ole was gluten free.

It made a lot of it and I used the entire jar of sauce. It came out really good, though way too wet. I also made two extra little ones (and the main one was way too full)


Singapore Noodles

/posts/2018/09/2018-09-10_Singapore_Noodles.md
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Meredith prepped, and then I cooked, Singapore Noodles from Spoon Fork Bacon (LOCAL). The big note of changes were:

As I was cooking it, I added salt, and more of both powders, but it still needed more salt for next time. But, we liked it and would do it again! The burned crispy bits of the noodles were really good.


Carne Adovada

/posts/2018/09/2018-09-12_Carne_Adovada.md
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Made a big batch of Carne Adovada again. Followed my regular recipe pretty normally. I did it with 2 cups of the pepper water to try to kick up the spice. I also (probably) went pretty heavy on the spcies.

Meredith put it in the oven and it cooked for like 4 hours and then I did another 1/2 hour uncovered.


Chocolate Chunk Oatmeal Cookie Bread

/posts/2018/09/2018-09-14_Chocolate_Chunk_Oatmeal_Cookie_Bread.md
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Meredith made Chocolate Chunk Oatmeal Cookie Bread from How Sweet Eats (LOCAL). She modified it to help promote lactaction and nursing:

Added 10 capsules of fenugreek and 1/4 cup brewers yeast to support lactation. Also added about 1/4 cup raisins because an oatmeal cookie without raisins just doesn’t feel right.

They needed a good bit more sugar! It was also a bit crumbly but I am not sure to change for that. Probably mix it a bit more to develop more gluten.

Spreading nutella on it helped a good bit!


Carne Adovada Migas

/posts/2018/09/2018-09-16_Carne_Adovada_Migas.md
/_id/20180916091123

We had a leftover serving of carne adovada so I made something like Migas (w/o frying the tortilla and with flour). I mixed 4 eggs with a little bit of 2% milk, and a serving of carne. As it cooked (w/ a little butter) I chopped up two “homemade style” flour tortillas and put them in. Finally, I mixed in some cheddar.


Pork Loin with Corn Salsa and Chimichurri

/posts/2018/09/2018-09-16_Pork_Loin_with_Corn_Salsa_and_Chimichurri.md
/_id/20180916194837

I made this recipe from Spoon Fork Bacon (LOCAL) that Meredith had found. I followed the basic gist of it with some notable changes.

Pork: We couldn't find the smoked pork loin filet that they mentioned so we eneded up using a garlic and herb flavor. Also, I had no desire to deal with griling it so I sous-vide cooked it. It was hard to find pork loin filet souse-vide guides (all were for tenderloin) but I found one1 that said 137.5°F for about two hours. I ended up doing nearly 6 but I think that was fine. I finished it on a really hot grill at about one minutes per side.

Salsa: I followed the basic idea pretty closely except I didn't count the tomatoes and probably used a lot more and I did 1/2 an onion. Not much else changed but I do think it was just barely borderline too much lime. Heavy on the garlic.

Chimichurri: a "1/2 bunch" of basil is very undefined so you can see what I used below. I started with 1/4 cup of olive oil and it was more than wet enough so I just stopped there. Healthier and still tasty! Also, I went heavy on the garlic.


  1. I already can't find it again! 


Lemon Shrimp

/posts/2018/09/2018-09-17_Lemon_Shrimp.md
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Lemon Garlic Shrimp with a little bit less butter. I also only cooked it for 10 minutes which seemed to be perfect. They came out really good!

Served with sauteed brocollini with salt, pepper, garlic powder, and onion powder.


Fattoush

/posts/2018/09/2018-09-20_Fattoush.md
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Meredith made Fattoush with Costco rottisserie chicken breast. I think she followed the recipe pretty closely except she kept the Naan on the side and skipped the dried mint. It was really good!


Koefta Meatballs

/posts/2018/09/2018-09-24_Koefta_Meatballs.md
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I made koefta meatballs, again.

I actually prepped this on Sunday, mixed it all, and then baked it yesterday. Because we were so busy with the baby, we did not serve it with anything in particular except a salad mix from Costco


Pumpkin Baked Oatmeal

/posts/2018/09/2018-09-25_Pumpkin_Baked_Oatmeal.md
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Meredith made pumpkin baked oatmeal from Joy Food Sunshine (LOCAL)

Her comments:

Switched maple syrup for regular sugar in the oatmeal but used the maple in the glaze. Added a little more almond milk per King Arthur suggestions on the maple swap. Also added chocolate chips mostly to use them up.


Taco Skillets

/posts/2018/09/2018-09-25_Taco_Skillets.md
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I premade four servings of Turkey SKillets for lunch and dinner through the week


Banana Bread

/posts/2018/09/2018-09-30_Banana_Bread.md
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Meredith made Banana Bread with the only change was doing it at 365° (since our oven is a bit cool)


Honey Mustard Pork Tenderloin

/posts/2018/09/2018-09-30_Honey_Mustard_Pork_Tenderloin.md
/_id/20180930195646

I made honey-mustard pork tenerloin from Two Peas and Their Pod (LOCAL). I followed the marinade closely except I used garlic powder instead of regular garlic.

I marinated it overnight and set it up cooking early on Sunday at 137.5°F. I think this may have been a case of too long in the sous vide. I seared it on the cast iron and, while it was good, it was almost too tender a mushy. I need to be better about not going as long next time.

I also made their sauce which wasn't bad!

We served it with some Trader Joes Frozen Grilled Veggies (meh, probably would have been better if baked, not microwaved) and, for dinner portions, leftover salad. It made quite a bit since it was a large tenderloin.


Pumpkin Spice Syrup

/posts/2018/09/2018-09-30_Pumpkin_Spice_Syrup.md
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Meredith made Pumpkin Spice Syrup (LOCAL):

Added one star anise, and 3 whole cloves in place of the ground. The anise took over. It’s definitely the predominant flavor and I would not do that again.


index

/posts/2018/09/index.md