Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes


Home >
KitchenKatalog, page 1

<<<<     page 1     >>>>

Twice Baked Potatoes

Friday, January 05, 2018, 08:57 PM

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.

Turkey Taco Skillet

Wednesday, January 03, 2018, 07:54 PM

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)

Lasagna Soup

Tuesday, January 02, 2018, 09:12 PM

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

Japanese Curry

Monday, January 01, 2018, 07:45 PM

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.


Tuesday, December 26, 2017, 09:14 PM

I taught Ann how to make my Dad's Biscotti. Our goal was to follow the recipe pretty closely, but we ended up straying from it.

First, we struggled to grate the lemon peel so to make up for it, we used the juice of a whole lemon. It gave it a stronger lemon flavor.

The bigger issue was that I was helping to assemble and accidentally added a Tbsp of salt instead of tsp. To help counter it, we tried to add a bit more sugar. (1 1/2 instead of 1 1/3 cups)

It was not a dense of a dough as usual. I think it is because we did not use weight for the measures so it may have been a bit low. Either way, not too much different.

They did spread a bit while baking and also burned a bit (this is my first time making them at sea-level and it was a dark colored pan). But not too bad, We used a good knife to cut so that also helped a lot!

I think it came out pretty good overall! And it was fun to make.

Roasted Veggies

Wednesday, December 20, 2017, 09:16 PM

This is about as simple as it comes. We were packing to head out of town and this was easy. We bough pre-chopped butternut squash and broccoli. I then added chopped potatoes and sliced onions. Tossed with salt, olive oil, and lots of Penzeys Mural of Flavor

Roasted at 400°F for about 45 minutes and then added chopped jalapeno chicken sausage.

Pizza Beans

Monday, December 18, 2017, 08:27 PM

Meredith saw this recipe in the book at the store and we decided to give it a shot. We followed the basic idea but did 3 cans of canellini beans. And we used 2x14 oz cans of tomatoes (one of which was fire roasted). Also, instead of kale, we used leftover salad green. And added mushrooms.

But the basic idea was the same. Honestly, it sounded much better than it was. Not bad, but also not really amazing.

We got 6 large servings though!

Egg Boats

Sunday, December 17, 2017, 11:15 AM

Meredith made Egg Boats inspired by The Kitchn (LOCAL). She mostly was just inspired by the recipe and procedures but made the eggs with:

She used some crème fraise since we didn't have sour cream (and used less of it). The bread was a parcooked frozen bread from Costco that worked well too!

The only real issue was that it took way longer to cook them. Not sure why.

They were really good. They needed salt but other than that, it was like a fancy egg sandwich.

<<<<     page 1     >>>>