Justin & Meredith Winokur's Kitchen Cooking Notebook

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Miso Cod and Chermoula Caprese

Thursday, July 25, 2019, 07:34 PM

We made miso cod from a pre-marinated frozen pack from Trader Joes. Meredith assembled a caprese salad but used chermoula instead of oil and vinegar. Meredith actually made the chermoula for tomorrow's dinner but used it tonight too. The recipe is from NYTimes Cooking (LOCAL).

Chicken Tikka Marsala with Cauliflower

Wednesday, July 24, 2019, 08:15 PM

A nice and simple meal using a combination of store bought ingredients and some cooking. I cubed chicken and tossed it with flour like I do for Amba Chicken. I also sauteed an onion before adding the chicken. Then we added the sauce and let it simmer. We used a store-bought instant rice as a bottom layer. And some curry-roasted cauliflower.

Black Bean Salad

Wednesday, July 24, 2019, 12:52 PM

Meredith made Black Bean Salad from The Kitchn again.

Snow Pea Stir Fry

Tuesday, July 23, 2019, 09:18 PM

We hade Snow Pea Stir-Fry. Meredith did all of the prep work during the day except for defrosting shrimp (which we quick-defrosted in water). We also served it on quinoa since (a) we had it and (b) it cooks fast(er). All pretty simple and delicous meal. Very easy.

Puy lentil and Aubergine Stew

Friday, July 12, 2019, 08:47 PM

Meredith mae Puy Lentil and Aubergine (eggplant) Stew from Ottolenghi Simple via (LOCAL).

Changes: Did not remove (yellow) onion mixture from the pan before adding eggplant, etc. Skipped the wine. Used better than bullion. Used a combo of puy lentils and urad dal. And undercooked them.

It came out very good and easy to freeze for future meals. We will do this one again

Hummingbird Cake

Thursday, July 11, 2019, 07:34 PM

Mereditg nade the Hummingbird Cake from Southern Living (LOCAL). However, that recipe's frosting calls for an insane amount of powdered sugar so instead she used the recipe from Add a Pinch (LOCAL)

Eggplant Marinara with Grilled Chicken

Tuesday, July 09, 2019, 07:43 PM

Meredith made Eggplant Marinara Sauce with only a few minor changes including:

and I flattened then grilled chicken breasts. I did it with Montery Chicken Seasoning. I tried something different for coating the chicken. I used a brush with a small bowl of oil (so that I could double dip) to coat the chicken before adding the seasoning. I still oiled the grates (not that it mattered, it burns off immediatly) but this also helped keep things from sticking.

It all came out pretty good. Not too difficult of a meal; very healthy; and tasty.

Tofu with Chraimeh Sauce

Monday, July 08, 2019, 08:23 PM

We made Tofu and haricots verts (green beans) with chraimeh sauce from Ottolenghi Simple.

Meredith had prepped the spices a few days earlier but then we made the rest for dinner. We doubled the recipe and also steamed the green beans (~7 min)

While we basically otherwise followed the recipe, I think the pan was too hot when I added the spices. They started to smoke right away. We ended up adding a bit of water to them to try to cool it back down. The kitchen filled with cough-inducing smoke.

We ended up mixing it all with the tofu rather than afterwards. It made a good bit of food.

We mostly liked it. It was very spicy and burned to make it but the flavor was pretty good. Next time, Meredith wants to try it with smoked (but not hot) paprika to (a) change the flavor a bit and (b) tone down the heat.

While it is nice (and easier) to use tofu, I think this would be really good with chicken too.

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