Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2019/11
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African Peanut Soup -- back to top
Meredith made African Peanut Soup. She added a can of chick peas which worked well to make it a bit more substantial.
Also, we didn’t roast the nuts. It made four servings which is nice to have for lunch.
I made The Kitchn's French Toast like Meredith did before. Trader Joes didn't have their brioche bread but they had some kind of french "milk rolls" which is basically the same thing. So she bought them. I followed the recipe except instead of a cup of cream, I did 1/2 cup sweet cream coffee creamer and 1/2 cup 2% milk. That seemed to work well!
Roasted Gnocchi -- back to top
Roasted Gnocchi with fennel as well. Left it in a bit too long since we were putting Caroline down for bed.
Pumpkin-Banana Bread -- back to top
Meredith made pumpkin-banana bread. She followed the regular recipe except Meredith had just one banana so she subbed the pumpkin for the rest. Pecans instead of walnuts
(no photo)
Oatmeal Cookies -- back to top
Meredith made oatmeal cookies from Bravetart. She just used the whole wheat flour option instead of oat flour. Subbed rolled oats for the steel cuts (so all rolled oats). So they were really just single oatmeal cookies.
Also raisins for craisins.
Easy Chicken Tikka Masala -- back to top
Basically same as before. Boring but tasty!
Buffalo [Fake] Chicken Chili -- back to top
Meredith made what is becoming our regular Buffalo Chicken Chili except we used Quorn chicken pieces. We like making this vegetarian. It is just so easy!
Cranberry Crumb Bars -- back to top
Meredith made Cranberry Crumb Bars as part of our contribution to Thanksgiving. She use the Smitten Kitchen Recipe and I think she followed it pretty closely except she used extra orange zest.
Overall, we liked them but I do not think they will be come a staple!
Lemon Sugar Cookies -- back to top
I made lemon sugar cookies for Thanksgiving. I decided to check some of my cookbooks and found them in America's Test Kitchen. That recipe talked about how they can be finicky but their recipe was not. And it did seem pretty easy so I used theirs.
To make them Lemon Sugar Cookies, I added the zest of two lemons. I added the zest of one with the dry ingredients and then remembered that Meredith and I had discussed a different strategy. For the second lemon, I took a bit of the sugar and pressed the lemon with it in a mortar and pestle. It is impossible to know which one worked better but in the future, I will just do the mortar and pestle method. I suspect that was the main one.
The recipe said it would be a soft dough and they were not kidding! It came out super, super, super soft. I thought it was going to turn to soup. I did use room temperature cream cheese. It helped it blend better but I wonder if it would have done better with firmer.
I did follow the directions of baking them in batches. Not sure if it was needed since I used convection.
Other notes:
Thanksgiving Sides -- back to top
We were tasked with three sides for Thanksgiving at a friend's house. Salad, mashed potatoes, and a dessert.
For the salad, I made the Pomegranate, Kale and Wild Rice Salad. We were running low on time so I skipped the optional step of lowering the bite of the dressing by cooking the shallots. MISTAKE. I am glad we were serving the dressing on the side since it was super intense. I didn't like it!
I used a 5 lbs bag of small, waxy potatoes from Costco. All I used in them was butter (~1 stick), sour cream (~6 oz I think...half a small container), and salt. We didn't use garlic or anything since we had people who don't eat it.
We were told to be one dessert so we made a cookie tray...of two types. Each has its own post.
We actually planned a third (Lavender shortbread) but ran out of time1. It was fine though. We had more than enough.
I was still getting over a cold or something and needed a nap! ↩
Meredith made Easy Pumpkin Bread. She basically followed the directions directly.
The orange was just enough! Meredith said this will become her new go to pumpkin bread!
-- back to top