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Chicken Cordon Bleu Casserole

/posts/2018/10/2018-10-01_Chicken_Cordon_Bleu_Casserole.md
/_id/20181001195706

I (attempted) to make Chicken Cordon Bleu but I have always been frustrated with flattening it. In the past, would butterfly the breasts and then flatten more. If I didn't cut well or even if it did, it often would not come out very good.

This time, I decided to try to flatten then cut. But, I think I got over-zealous (as you can see in the first picture) and it was a bit destroyed. I decided I needed a different approach.

I cut the chicken into small bits and, the next day, I made a casserole (of sorts). I dredged the chicken in seasoned flour and pan-fried/sauteed the pieces. I then layered it on the bottom of a pan and layed ham and swiss on top with dijon mustard. For the next layer, I did the same but made sure the cheese was on top so it could melt. I sprinked some panko and baked at 375° for 15 minutes.

I wouldn't say it is my preffered way to make this, but I thought it was a good save!

We served it with some frozen grilled cauliflower. It was slightly better than had we done cauliflower ourselves but not amazing.


Lentil Veggie Bowls

/posts/2018/10/2018-10-03_Lentil_Veggie_Bowls.md
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Meredith made roasted vegetables and lentils as an easy lunch and/or backup meal. Her (slighly edited) notes:

Carrots: manav’s mom’s masala + ground ginger.
Beets: zaatar.
Cauliflower: curry powder + salt.

Roasted everything at 425° for about 40-45 min.

Delicata Squash: Same temp. Don’t remember the spices on that. Maybe just garlic powder and salt? I actually may not have spiced the squash at all.

Lentils: cooked for about 15 min with a little better than bouillon.

Served everything over a handful of power greens with a healing spoonful of eggplant hummus and a drizzle of tahini. Later served with a scoop of ricotta.


Meatball Marsala

/posts/2018/10/2018-10-04_Meatball_Marsala.md
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I made Meatball Marsala again baking the meatballs. I actually prepped them on Sunday, baked them, and had them ready to go which made it a lot easier.

For both the meatballs and the sause, I used half and half in place of milk (for the meatballs) and cream (fro the sauce). I also did two eggs and went slightly heavy on the breadcrumbs for the meatballs since I had 1.4 oz of meat (and it was lean turkey, not chicken).

I again did it with a mix of spiralized butternut squash (1 min in the microwave) and Zucchette.


2018-09-30_193112.jpeg

Prepped on Sunday


Roasted Gnocchi

/posts/2018/10/2018-10-08_Roasted_Gnocchi.md
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I made roasted gnocchi with that same recipe. It really was super simple. I did it with three (as opposed to the called-for two) peppers and roasted it for about 25 minutes. We should make this more often since it is so easy!


Banana-Pumpkin Bread

/posts/2018/10/2018-10-09_Banana-Pumpkin_Bread.md
/_id/20181009121426

Meredith made a mixed banana-pumpkin bread. She used the regular banana bread with the following notes:

She liked it but is interested to do an all pumpkin version


Lasagna Soup

/posts/2018/10/2018-10-09_Lasagna_Soup.md
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Lasagna Soup. Really good but a bit too salty this time.


Soy Chorizo and Cauliflower

/posts/2018/10/2018-10-12_Soy_Chorizo_and_Cauliflower.md
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Our semi-standard Soy Chorizo and Cauliflower except we didn't have capers. I did do (most) of half a red onion.

Served with some green chile bread from Trader Joes

Pretty easy and good.


Tacos and Brussel Sprouts

/posts/2018/10/2018-10-15_Tacos_and_Brussel_Sprouts.md
/_id/20181015195416

I made (semi) boring tacos. For the meat, I first sauteed half a large onion plus two zucchinis. I then added seperatly-browned lean ground beef and did the taco-seasoning + water mixture.

I made mustard brussel sprout hash with the other half an onion. I sauteed it and deglazed as needed with white wine. I then added brussel sprouts and let that go for a while before adding mustard.


index

/posts/2018/10/index.md