Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2020/03
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Thai Basil Tofu -- back to top
Meredith made Thai Basil Tofu from Shutterbean (LOCAL). The biggest difference is that she withheld the peppers until the end after removing some for Caroline, and also used serrano.
It was okay. Certainly not bad but could have used more flavor. That may be also because we used spaghetti squash instead of rice and that absorbed more of the sauce. She also used soy sauce instead of tamari but that shouldn't have made any difference
Drunken Spaghetti Squash -- back to top
I made spaghetti squash Pad Kee Mao. I followed that recipe except I added spaghetti squash at the end instead of noodles. I also went slightly light on the fish sauce and heavy on the lime. I also did zero peppers since Caroline was supposed to have it for dinner too.
Despite that, neither Meredith nor Caroline were very interested in eating it. I still liked it though not as much as before
Chocolate Chunk Tahini Blondies -- back to top
Meredith made Tahini Blondies from Washington Post (LOCAL). The only real changes were vanilla extract instead of paste, and she just used semi sweet chocolate chips since we that was what we had.
Brown Butter Miso Walnut Dark Chocolate Blondies -- back to top
Meredith continued her baking kick this week and made Brown Butter Miso Walnut Dark Chocolate Blondies from The Brick Kitchen (LOCAL).
They weren't bad but they "weren't awesome" either. Also more work than they are worth
Cornflake Marshmallow Cookies -- back to top
Meredith again made cornflake marshmallow cookies from Shutterbean. She used butterscotch chips since she couldn't find peanut butter.
They were delicious as usual. They get a nice carmel flavor from the sugar and butter melting.
She also discovered that this recipe is quite different from the original Milk Bar one. She may try that one next time.
Meredith made fattoush except with chick-peas instead of any other meat. And we served bread (defrosted, toasted, ciabatta) on the side and dipped it in the sauce.
Nice, healthy, lunch.
Pizza -- back to top
We made pizza using Trader Joes' dough. For toppings we had some burratta, sun dried tomatoes, and "squeezy-tube" basil. The basil was a bit strong but overall, it was very good. I did resort to a rolling pin since I struggled to get the dough well rolled out.
Meredith made Anzac Biscuits for the plane trip this week. They hold together well and do not crumb much making them ideal for travel
Roasted Gnocchi -- back to top
Roasted Gnocchi. No fennel because we forgot. We used a capers sausage from Smiths’ that was very good!
I made Salsa Salad Dressing using a batch of Cilantro Chili Sauce I also made. I used the amount of peppers suggested but it was really spicy, though it didn't linger. Update: Meredith pointed out that the recipe calls for about 7 long green chiles and not 7 serrano peppers. Could be why it was so hot.
It was a pretty boring salad. I used vegetarian chicken strips since the stores were out of real chicken (Coronavirus) and for some crunch I used black-sesame cheese crisps. I just had baby kale as the greens. Not the most exciting but it was tasty!
Broccoli Beef & Stuff -- back to top
I made a broccoli beef like meal. I used some broccoli but also added a thing of shredded brussel sprouts that were still in the fridge. And the rest of the baby kale. I also used the other half of the fake chicken from yesterday.
It certainly wasn't bad but I also got kind of tired of it by the end. I also used too much Better Than Bouillon making it a bit salty.
Meredith made Fattoush without bread and added some beans. The biggest difference is she kept the dressing separate which worked really well to not have it get all mush as we ate it over a few days.
Roasted Broccoli Soup -- back to top
I made Roasted Broccoli Soup. I did more than the recipe though I didn't keep careful track of exactly how much of a multiple. Probably 1.5 - 2 x. I used Trader Joe’s Cheddar Gruyere that Meredith had bought a long time ago. It was about 8 oz after cutting off the mold (There was a lot of mold!). So I likely went heavy on the cheese too.
I let it simmer for a pretty long time before blending. It came out really good. Especially since I likely went heavy on the cheese. Even then, it is still pretty low-calorie since it made a lot of servings at only 8 oz!
I topped it with some parmesan crisps which mostly just melted into it.
Caroline even liked it though feeding it to her was not easy!
Curried Chickpeas -- back to top
This was heavily inspired by something inspiralized shared on Instagram (LOCAL).
I sautéed an onion with a bit of grated ginger in some canola oil. Then added 2 cans of drained chickpeas and some seasonings: curry powder, cumin, garlic powder, and chili powder. Salt to taste. Next I added maybe 1/2 cup of canned coconut milk. Simmered for about 10 min and then threw in several big handfuls of spinach. Easy and tasty!
Next time: chop the spinach first! Better for Caroline.
Spaghetti Squash Soy Chorizo Ragu -- back to top
Meredith made our Soy Chorizo Ragu with a mix of spaghetti squash and regular pasta. Meredith even remembered to use wine in it. I do not know if it was the wine or the sugar, but I thought it came out very sweet. Still delicious!
Chocolate Chip Banana Bread -- back to top
Tofu Tikka Masala (easy) -- back to top
Basically a combination of 2019-07-24 and 2019-11-20. We used the simmer sauce from the first time but with tofu like the second. We served it with saffron rice mixed with cauliflower rice. Other than needing salt, it was pretty good!
Turkey Pistachio Arugula Patties -- back to top
I made our pretty typical Turkey Pistachio Arugula Patties with the normal modifications. I didn't like the meat mixed in last time in the food processor so I mixed it all in a bowl.
It was very good, as usual! And Caroline really liked it too
Meatball Marsala -- back to top
I made meatball marsala but managed to mess up a bunch of stuff. I forgot the egg in the meatballs. I actually added a tiny bit of oil because they looked dry...why didn’t I think of the egg?!?! And I forgot the cream in the sauce! Neither were particularly missed.
Other changes/notes:
Honestly, despite all of the mistakes, it was fine. Had a lot of flavor, etc.
Tomato, Beans, and Orzo -- back to top
Meredith made a One Pot Tomato and Orzo recipe (LOCAL) for lunch. We didn't have chickpeas so she used about 1.5 cans of pinto peans (we used part of a can earlier for something else). She also blitzed diced tomatoes to approximate crushed. She only ended up using 3 cups of broth. The fourth was ready to go, but didn’t seem necessary.
Instead of basil, we served it with the squeezy-tube basil. And meredith added chopped spinach to give it more veggies.
We both really liked it. And Caroline was even okay with it.
Pesto Snap Peas with Mozzarella -- back to top
Meredith made pest snap peas based on this recipe from Southern Kitchen (LOCAL). She used some really old frozen pesto which tasted a bit like the dried basil.
Roasted Gnocchi -- back to top
Roasted Gnocchi with a mix or yellow and red onion and two bell peppers
-- back to top