KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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Lasagna Soup

Monday, October 29, 2018, 08:43 PM

I made lasagna soup. It wasn't as good as usual/last time which we think may be because I actually remembered the mushrooms. Next time we will skip them (intentionally) and see. Also, the sausage from Sprouts, which is our usual, seemed less flavorful (and lighter colored)


Hasselback Delicata

Sunday, October 28, 2018, 09:13 PM

Meredith tried hasselback delicata from Lifehacker (LOCAL). I think she followed the recipe pretty closely but may have more-than-par cooked them and had trouble not slicing all the way through. I liked the sauce though maybe it was a tad sweet.


Simple Turkey Tacos

Thursday, October 25, 2018, 01:34 PM

We had turkey originally for something else but decided to go for easier. I sautéed an onion and then did the taco seasoning with tomatoes. We served it with some defrosted (and freezer burned...yuk!) flat bread.


Taco Stew

Tuesday, October 23, 2018, 08:24 PM

I made standard taco stew except I went heavy on the zucchini (and updated the recipe to note that you can). I do not think I did anything special but it did come out really good!


Pumpkin Biscotti

Saturday, October 20, 2018, 04:44 PM

Planning

My Dad's biscotti recipe is very flexible but I wasn't sure about adding pumpkin puree and not changing anything (especially the oil/fat content). So I picked ten recipes from Google. Basically, any recipe that was not some special diet (e.g. low carb), and actually had pumpkin. Actually, I pikced roughly the top nine and then found The Kitchn's

table.png

See the excel sheet for more

A few clear notes:

So, looking at my dad's recipe, it is already very high fat and low sugar. So, with all of that, I think the conclusion is that looking at other recipes did not help at all! So, I will go with 1/3 cup oil (instead of 1/2, 33% reduction). And I will use 2/3 cup pumpkin.

As for spice levels, I think I will use 2 tsp pumpkin spice. The Kitchn uses 1 tsp cinnomen, 1/2 nutmeg, 1/4 clove and ginger. And King Arthur uses 1-1/4

(Also, the cups to weight conversion is way off from King Authur's. But I care most about grams.)

Results

I followed my plans except maybe a bit heavy on the nuts. I think the end result was tasty but still lacked the pumpkin flavor. I do not think adding more actual pumpkin is the answer but maybe more pumpkin spice. Or more of something to give it that flavor.

I am also not too happy with the big air pockets. My dad thinks it may be from the pumpking changing the texture but I do not know


Singapore Noodles

Thursday, October 18, 2018, 08:22 PM

Singapore Noodles using tofu and more spices like last time. I tried to use more salt but it still tasted like it needed more. It also wasn't as good this time but I am not sure what, if anything, I did differently or changed.


Roasted Gnocchi

Tuesday, October 16, 2018, 08:54 PM

Roasted Gnocchi


Tacos and Brussel Sprouts

Monday, October 15, 2018, 07:54 PM

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.

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