Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2018/06
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Another of what is becoming a pretty good and simple meal (if we plan slightly ahead). Sous Vide Sausage cooked at 150° for about 2-3 hours (this time) and then cut and finished in a pan.
Turkey Taco Skillets -- back to top
Standard Turkey Taco Skillets. We used one big onion and 3 peppers. Salted more as we went at all steps. Also added a zucchini. Interestingly, I found we had frozen roasted corn. We must have used that before too...
Served with Wholly Guacamole
I made us tofu satay like I had before. Not much too it. I did it on the metal skewers this time (the thinner ones actually worked better). I also grilled eggplant. It was fine, but I seem to recall liking it more last time. Still, it was pretty good and a low-calorie meal. We used some leftover sauce from last time and skipped all of the other stuff (we were hungry and it was late).
We had the leftovers on Sunday and made more sauce and cucumbers.
Garlic Shrimp and Broccoli -- back to top
I made our now-usual lemon-garlic shrimp. I followed the tip on that page and did a quick defrost. Between frozen shrimp and the other stuff we usually have around, this is a super-easy “pantry”(ish) meal.
I also roasted broccoli. I tossed the broccoli with oil then added salt and Trader Joe’s 21 Seasoning Salute. I roasted it at 400°F covered for about 15 minutes then uncovered for a little less than 25 (last 12 with the shrimp in the oven).
Overall, it was a lot of food but really good and (relatively) healthy
Boring Tacos and Broccoli -- back to top
I made "Boring Tacos", that is, just ground meat, onions, beans, and taco seasoning. We had to use black eyed peas since we were out of black beans. It was pretty low key and easy. We served it on small "street taco" flour shells and served it with some sour cream, Wholly Guacamole and cheese. I also put Diablo Sauce on mine.
It was actually pretty good. Easy and not super special, but good!
Also, I roasted 3 lbs (Costco!!!) of broccoli with some Mural of Flavors and salt. I may have done it a bit too long or the costco broccoli is less fresh. Not sure which..
Springroll Salad with Shrimp -- back to top
Meredith and I made Spring Roll Salad like we did a few weeks ago. We did the same basic thing but actually used cellophane noodles instead of zucchini. Meredith tripled the dressing but only doubled the sugar. And used lite coconut milk (making the whole thing pretty healthy). Again, we used pre-cut cabbage and carrots.
I made the shrimp by fast defrosting (directly in water) and then tossing them with a bit of oil, salt, and Penzeys Singapore Seasoning. I then baked it for about 12 minutes at 400°F. The shrimp came out really good!
I liked it and, like I said, I think it was pretty healthy (since we did it with lite coconut milk).
Smores Brownies -- back to top
Meredith made S'more Brownies from Joy The Baker (LOCAL). It was a while ago and I do not know what, if any, changes were made.
Sausage and Spinach Cheddar Casserole -- back to top
Meredith made Sausage and Spinach Cheddar Casserole (LOCAL). She at least used the recipe for inspiration but made it much easier by using Trader Joes Mashed Cauliflower (see picture below).
The other minor changes were:
It was pretty good and not too hard. Mixing everything was cumbersome; especially since the mashed potatoes were so thick. But that wasn't too bad. And it made 6 servings making it not too bad.
Turkey Taco Skillets -- back to top
I made us Turkey Taco Skillets which I finally put into their own book post. I made some tweaks to the seasoning (usually Meredith makes it and follows the directions. I just eye-balled it). My tweaks are in the final version.
We liked it a lot. The only issue is I want to try to do a better job sautêing the veggies so they come out a little less steamed (bigger pan? batches? hotter?)
Meredith made Pimento cheese from a different recipe 1. We interpreted "grated" as shredded for both the cheddar and the parmesan (which we purchased whole and shredded).
We liked it a lot. I think they may be our "standard" for at least a little bit. It also made a much more reasonable amount
They call it "Pimiento" cheese. A different spelling. ↩
Shrimp and Elotes Salad -- back to top
Meredith and I made shrimp and elotes salad for her family.
I did the shrimp based on the lemon-garlic shrimp. I did it with 2 lbs of shrimp and about 1.5x the recipe. It was certainly not as good as it often is. I did it all on one small pan that over-crowded the shrimp. Plus, I didn't dry them well enough nor were they really defrosted enough. This all led to more steaming, less roasting, more liquid release, and generally less flavor. Oops! Also, they needed salt....
Meredith made the same elotes salad we made before (actually, for the same company). She did the same basic recipe. It was well received, though I do not think I love raw zucchini. But it was still good.
I made koefta tacos. I used the recipe for koeftas as the spices and mixed them into the meat as it was simmering. I included the dried dill in that and then added mint later. I also used a bit of onion powder. We didn't have any parsley or cilantro so we skipped that.
We served it with Trader Joes Tzatziki and some tomatoes on Trader Joes "Homemade" tortillas. Meredith also sprinkled some zatar (and I think something else?) on them.
It was pretty good. I think I prefer regular koeftas but this was much easier and faster. I also wish I had made harissa.
I also made stir-fried sugar snap peas using an extremely hot cast-iron pain with just some salt. They were also pretty good.
Sausage and Broccolini -- back to top
Sous Vide Sausage (150°F for about 2 hours) and roasted broccolini (350°F for about 40 minutes). As I have been doing, I sliced the sausage and quickly got some sear from the pan.
These were Trader Joes Sicilian Chicken Sausage. They were okay, but we liked some of the others from Sprouts more.
Cake French Toast -- back to top
Meredith made french toast from leftover (and probably) stale Baby Shower cake from Sunday.
The cake was really stale so she let it soak for a while in the egg mixture. Also, the buttercream melted a bit on the heat adding extra flavor as you "fry" it in buttercream.
The eggs mixture was:
Halloumi and Corn -- back to top
Pretty simple meal. We grilled halloumi and corn. For the halloumi, I had it on the grill over low heat for about 4 minutes and then flipped it and turned the heat off while the corn kept grilling. We microwaved the corn (5 minutes for 3 ears), shucked it, and then grilled it all. We used spray butter and some smoked paprika.
We served the halloumi on Trader Joes Pasiano Rolls with Indian Mint Chutney
We made "Boring Tacos" again. That is, just plain taco meat (beef this time). Except, I mixed it up a bit. Instead of the water the taco seasoning says to use, I used about 1/2 cup of Pace Salsa. I think that gave it a bit more "sloppy joe" style to the meat, but I liked it overall. As usual, it was pretty easy! And, with 1lbs of meat, we got 3 servings.
I also accidentally heated an extra tortilla so I made a quesadilla was some cheddar, cotija, salt, and garlic powder (too much of it actually)
-- back to top