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KitchenKatalog, page 2
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Sunday, September 16, 2018, 07:48 PM
I made this recipe from Spoon Fork Bacon (LOCAL) that Meredith had found. I followed the basic gist of it with some notable changes.
Pork: We couldn't find the smoked pork loin filet that they mentioned so we eneded up using a garlic and herb flavor. Also, I had no desire to deal with griling it so I sous-vide cooked it. It was hard to find pork loin filet souse-vide guides (all were for tenderloin) but I found one1 that said 137.5°F for about two hours. I ended up doing nearly 6 but I think that was fine. I finished it on a really hot grill at about one minutes per side.
Salsa: I followed the basic idea pretty closely except I didn't count the tomatoes and probably used a lot more and I did 1/2 an onion. Not much else changed but I do think it was just barely borderline too much lime. Heavy on the garlic.
Chimichurri: a "1/2 bunch" of basil is very undefined so you can see what I used below. I started with 1/4 cup of olive oil and it was more than wet enough so I just stopped there. Healthier and still tasty! Also, I went heavy on the garlic.
I already can't find it again! ↩
Sunday, September 16, 2018, 09:11 AM
We had a leftover serving of carne adovada so I made something like Migas (w/o frying the tortilla and with flour). I mixed 4 eggs with a little bit of 2% milk, and a serving of carne. As it cooked (w/ a little butter) I chopped up two “homemade style” flour tortillas and put them in. Finally, I mixed in some cheddar.
Friday, September 14, 2018, 06:22 PM
Meredith made Chocolate Chunk Oatmeal Cookie Bread from How Sweet Eats (LOCAL). She modified it to help promote lactaction and nursing:
Added 10 capsules of fenugreek and 1/4 cup brewers yeast to support lactation. Also added about 1/4 cup raisins because an oatmeal cookie without raisins just doesn’t feel right.
They needed a good bit more sugar! It was also a bit crumbly but I am not sure to change for that. Probably mix it a bit more to develop more gluten.
Spreading nutella on it helped a good bit!
Wednesday, September 12, 2018, 08:28 PM
Made a big batch of Carne Adovada again. Followed my regular recipe pretty normally. I did it with 2 cups of the pepper water to try to kick up the spice. I also (probably) went pretty heavy on the spcies.
Meredith put it in the oven and it cooked for like 4 hours and then I did another 1/2 hour uncovered.
Monday, September 10, 2018, 08:24 PM
Meredith prepped, and then I cooked, Singapore Noodles from Spoon Fork Bacon (LOCAL). The big note of changes were:
As I was cooking it, I added salt, and more of both powders, but it still needed more salt for next time. But, we liked it and would do it again! The burned crispy bits of the noodles were really good.
Wednesday, September 05, 2018, 07:56 PM
I made Enchilada Casserole the night before for us (including my mom). I made it with 2 lbs of ground turkey. The only thing I needed to do to accomidate my mom was to make sure the red chile sauce didn't have flour. That was not a problem since Santa Fe Ole was gluten free.
It made a lot of it and I used the entire jar of sauce. It came out really good, though way too wet. I also made two extra little ones (and the main one was way too full)
Sunday, September 02, 2018, 03:13 PM
** No Photo **
I didn't take a photo but I made a big thing of Carne Adovada. I basically followed the recipe but noted that you can adjust the heat with the amount of the water. I cut up the pork loin into smaller peices so they were bite sides. I liked it a lot and let it simmer for ~4 hours covered1 plus 1/2 an hour uncovered to reduce. It was really good!
I recall doing it at 310°F since I think the oven is a bit cool ↩
Saturday, September 01, 2018, 08:58 PM
I made huevos rancheros for Meredith and my mom. My mom doesn't like any runny egg so on hers (lower) I seperatly fried and fully cooked eggs. Meredith had a normal one and I had the small one since I wasn't too hungry. I did it with green chile and leftover rotisserie chicken.
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