Justin & Meredith Winokur's Kitchen Cooking Notebook

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Soy Chorizo Ragu with Zuchinni Noodles

Monday, September 23, 2019, 07:53 PM

I made our (now) regular Soy Chorizo Ragu with Zuchinni Noodles. I followed the basic recipe except I used dried oregano and went heavy on the garlic. I also discovered (and updated the recipe to reflect) that you should turn off the heat before mixing in the zuchinni noodles. It has enough residual heat to slightly cook them but they do not become mush.

Carne Adovada

Sunday, September 22, 2019, 06:59 PM

(not a great picture...)

I made a big batch of Carne Adovada. I only had the HOT peppers so it came out very spicy. I did 1:1 of chile water to broth (shoudl have gone lighter on the chili water). The only really big note is that I tried to add a roux. (will add amount later). I do think it thickened the sauce a little bit but not much. I do not think I will try that again.

With 4 lbs of pork loin, it made 9 servings. I baked it for a solid four hours!

Salad with Cilantro Lime Vinaigrette and Shrimp

Sunday, September 22, 2019, 12:54 PM

Meredith and I made a salad with just the dressing from this A Beautiful Plate recipe (LOCAL).

Meredith doubled the recipe so it would all fit in the blender. It came out super, super blah tasting with a sharp bitterness. The bitterness could have been from using older limes but we don't think so. She ended up adding more cilantro, a bit of salt, and more cumin. That helped a little. What really seemed to help was that it sat in the fridge for a few hours! It mellowed a lot more and was pretty good by then.

I made shrimp as the protien. I boiled a bit under a pound straight from frozen (even thoug they say not to) with some Old Bay in the water. Actually, even though I added the shrimp to boiling water, it never seemed to get all the way back to a boil before they were done! Anyway, after I drained the water, I topped them with a bit more Old Bay.

Meredith put (a lot of) sliced tomatoes in the salad along with avocado and broken up chips. We did not use onion (I took it for the carne adovada earlier).

Overall, we were pretty happy with this as a nice lunch at home! Especially after the dressing mellowed out enough.

Turkey Bhurji with Roasted Carrots & Cauliflower

Saturday, September 21, 2019, 08:06 PM

Meredith again used Indian Scrambled eggs (Bhurji) as inspiration for seasoning for turkey like last time. She also roasted petit multi-color carrots and cauliflower as a side.

It was pretty good! And nice and healthy.

Butternut Squash Pancakes

Friday, September 20, 2019, 08:05 AM

Meredith made Butternut Squash Pancakes based on the recipe for Egg Pancakes from the book Born to Eat


She cooked them on super low on the stove. They burned easily! Served with a dip of plain yogurt, Trader Joes chunky apples, and nut butter.

They were a hit with the baby!

Salmon Croquettes and Salad

Thursday, September 19, 2019, 07:36 PM

Meredith made salmon croquettes using the same recipe as last time. They biggest note is that she halved the salt on the recipe but actually doubled the recipe. So about 1/4 the recipe. And it did need salt!

But other than that, it was really good. We had them for dinner and lunch and then froze the rest for quick and easy future meals for Caroline.

These were bigger than last time but it worked fine!

Chai Spice Cake

Tuesday, September 17, 2019, 06:27 PM

Meredith made Chai Spice Cakes using the recipe from the new baking tin. She used a mix of regular and cake flour and swapped allspice for clove and no butter in glaze.

They were very moist and I liked them!

Soy Chorizo Ragu

Monday, September 16, 2019, 07:41 PM

Meredith made Soy Chorizo Ragu which we finally put in our recipe book with all of the notes and changes, including those for today

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