KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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Sous Vide Fajitas

Wednesday, August 16, 2017, 09:12 PM

I made fajitas with the sous-vide cooker. I used this Homesick Texan recipe (local) for the marinate. I actually pre-made the marinade this weekend and then started it this morning. I threw it right in the sous vide cooker when I got home and did it at 131°F for about 2 hours and then semi-seared it as on the grill for 2 minutes per side.

I also pre-chopped all of the veggies except the mushrooms and got them started right away. All of this made it pretty easy! I also reduced the extra marinade to make a sauce. And Meredith made a quick version of guac.

With all that said, I was pretty disappointed with the meat. I got that temperature from a few websites, but I think it would have been much better if it were firmer and cooked hotter. It also would have been less chewy!

I do not know if I would rush to use this marinade again either. But the veggies were really good (I just used salt and Adobo seasoning)


Oyakodon

Tuesday, August 15, 2017, 08:58 PM

I made Oyakodon, a Japanese chicken and egg bowl. I used the Serious Eats recipe (local). I followed the recipe except with chicken breast. I also only had about 1 cup of rice total. (I pre-made the rice on the weekend).

It was actually pretty easy and not bad. I smelled really good and the taste wasn't bad though it was also not amazing. We liked it and would do it again, but it also didn't feel like anything special. I do think we could do it with tofu and make it mostly vegetarian.

Finished Simmering:


Salsa Chicken Salad

Tuesday, August 15, 2017, 02:51 PM

Meredith and I made Salsa Chicken for lunch with the dressing from here. I flattened the chicken and then topped it with some salt and salsa then baked it for about 20-25 min at 375°F.

We also had some tomatoes and avocados in there.

I really like this dressing. I think I would call it "Creamy Salsa Cilantro"!


Falafel

Monday, August 14, 2017, 09:05 PM

I made the usual falafel except I accidentally doubled the Za'atar which worked out really well. I am actually going to add that change.

I also made Harissa. Spicy as usual but really good. I went heavy on the garlic and black pepper which worked well too! (I probably used the right amount of pepper and usually go light).

The real star of the meal was actually Meredith's usual tzatziki. Except they were done with home-grown cucumbers! They were extra cucumbery (is that a word?). You could actually taste the extra flavor in the tzatziki!


Chicken Marsala (Meredith Style)

Sunday, August 13, 2017, 08:57 PM

Meredith and I made her "Meredith Style Chicken Marsala". It is based on the veggies from here and done with the chicken here

I do not think we really did anything differently. We sautéed the chicken separately in a little bit of butter and then added them later. We should have cooked the onions a bit longer before adding the mushrooms. That caused them to steam a little.

Making the chicken:


Milk Punch Cocktail

Saturday, August 12, 2017, 09:00 PM

Meredith made a Milk Punch Cocktail following NYTimes (Local). She followed the recipe doing half half-and-half and half milk. She also used lavender simple syrup (and less of it).

She liked it and would make it again.


Pesto Eggs Benedict

Saturday, August 12, 2017, 10:15 AM

This is nearly a 100% copy from earlier in the week using the same recipe. Again, we just fried the eggs and used Tavern (deli) ham instead of Canadian bacon


Japanese Curry

Friday, August 11, 2017, 08:38 PM

We make Japanese Curry. While we didn't make it from scratch, we used roux blocks which are very common in Japanese home cooking. They are really easy. You sauté the vegetables and then add 3 cups of water and half the package (or adjust as needed). Once they dissolve, it thickens a good bit.

We used:

And "superfirm" tofu for the protein...which worked well.

We actually ended up letting it simmer for longer since we wanted to soften the potatoes (and the carrots to a lesser extent).

We decided not to serve it on rice, but there was more than enough food. We could probably do it on rice (maybe cauliflower?) to bulk it up and make luches1. It was really good!

The curry we used:


  1. The whole package is 12 "servings" so 3 each (~330 cal) is not too bad considering the other veggies. 

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