Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2021/09
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Soy Chorizo Taco Pasta and Chicken Drumsticks -- back to top
Meredith made One-Pan Vegetarian Taco Pasta (LOCAL). She basically followed the recipe. It was super easy and really good!
I also made some chicken drumsticks. I kind of followed the general idea of Oven-Fried Buffalo Wings [Serious Eats] for dry-brining and resting. I baked it at about 425°F for about 40 minutes. I then mixed some butter with BBQ sauce to toss it and then baked it for a few more minutes
Blueberry Chia Lassi -- back to top
Meredith made 5 Minute Blueberry Chia Lassi from Cook Republic (LOCAL)
Carrot Cake Breakfast Cookies -- back to top
Carrot Cake Breakfast Cookies [Healthier Together by Liz Moody]
Deli-Style Tuna Salad -- back to top
Meredith made Deli-Style Tuna Salad from A Beautiful Mess (LOCAL)
My cans were 5oz each, so went a little light on the tuna at 10oz. Also, skipped the cayenne in case Caroline wanted to try it. I needed to add a couple extra spoonfuls of mayo greek yogurt to get it to come together. And the cheese I think is shredded Monterey Jack.
Overall it reminds me of those little tuna salad packs they maybe still sell that have a tube of Mayo, a packet of sweet relish, and a can of tuna. You mix it all up with a wooden spoon and eat it with the crackers that come with it.
Enchilada Zucchini Turkey Meatballs -- back to top
Meredith made a One-Pot Enchilada Zucchini Turkey Meatballs from Ambitious Kitchen (LOCAL).
First and foremost, the timing on the recipe was way off. It took nearly an hour to get all to cooking the meatballs. We ended up cooking half (to eat at the meal) in the pan and baking the rest (way easier!).
We also decided to use cauliflower rice. Since regular rice absorbs liquid to get bigger, we went heavy on the rice. However, we did not reduce the liquid so it was super wet. We will use a grain next time (quinoa?) to help with that.
We would make it again for sure! But (a) plan longer, and (b) bake the meatballs.
Lemon Meringue Latte -- back to top
Meredith made a Lemon Meringue Latte from Liz Moody (LOCAL). She did 1/2 recipe, using mix of macadamia milk/coconut milk with a splash of vanilla extract. Subbed collagen for the gelatin.
She liked it. It’s not as sweet as expected, but pretty good.
Grilled Chicken and Cilantro-Yogurt Dressing -- back to top
I just grilled chicken with Montreal Chicken Seasoning
For the dressing, it was loosely based on the Peruvian chicken sauce. It was a rough attempt but needs work.
I added the mayo later and wish I hadn't. It didn't add much other than calories. I think next time, I would use greek yogurt to thicken it rather than regular. And maybe a few more seasonings.
Chickpea Chaat Salad -- back to top
Meredith made Chickpea Chaat Salad [Cook Republic] except since it took so long to chop last time, she used the food processor for everything but the tomatoes. Much easier.
It was good like last time. The crunchiness of the toppings really help bring it together.
Turkey, Basil, and Pistachio Patties -- back to top
I made a new adaptation of the Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] (which we already usually do with turkey). Using 1.5 lbs of lean turkey, instead of arugula, I used 40-601 grams of garden-fresh basil. I also did about 1.5x the pistachios (which is also common).
I actually prepared them on Sunday and then shaped and baked them today in the oven.
We thought we went too heavy on the basil but it was perfect. Strong but nowhere near overpowering flavor. We served them with jarred marinara sauce and it was delicious. We will do this again to use up basil
The uncertainty is because we aren't sure if the scale was properly tared. ↩
Blueberry Muffin Oatmeal -- back to top
Meredith made Overnight Baked Blueberry Muffin Oatmeal from A Beautiful Mess (LOCAL). We all really liked it; especially Caroline!
Birthday Cake Batter Banana Bread -- back to top
Meredith made Birthday Cake Batter Banana Bread from Liz Moody (LOCAL)
She subbed sunflower seed butter for cashew butter and brown sugar for coconut sugar.
It was pretty good. Oddly green at times (from the sunflower seed butter?) but tasty.
BBQ Pork Nachos -- back to top
We made barbecue pork nachos continuing our trend of how to use pulled pork. This was the end of the batch from 2021-03-19. We assembled it at the Peittit's house and in doing so, forgot to put more BBQ sauce inside so it was a tad dry.
And, not pictured, Meredith made Duke’s Southern Coleslaw [Duke's Mayo]
Seared Crispy Salmon -- back to top
We again repeated Grilled/Seared Salmon using the rub from Spiced Salmon Kebabs [Bon Appétit via Epicurious]. I rubbed the salmon and then cut it and seared it on the baking steel. Super, super hot.
Update: See our recipe book for an updated description
It was okay. Not as good as before. Maybe a tad overcooked in places. And it needed more salt even though I did remember it (unlike Thanksgiving 2020).
Meredith also made zucchini noodles with Trader Joes' Cacio e Pepe sauce. The Kitchn and others loved the sauce but we both thought it tasted like peppery Alfredo and were much less impressed.
Aloo Gobi Traybake -- back to top
Aloo Gobi Traybake [Cook Republic]. A little heavy on the cauliflower and light on the tomato. Very tasty. Surprisingly spicy!
Turkey, Basil, and Pistachio Patties -- back to top
I made Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] with our usual changes except also did it with basil like last time. We did about 70 grams of basil which was fine. Certainly not too much.
Miso Roasted Carrots -- back to top
Meredith made Miso Roasted Carrots from Cook Republic (LOCAL)
She used just under a pound of carrots. Used half the olive oil, 1/4 tsp of table salt, a little light on the maple syrup. Skipped the black pepper, parsley, thyme, and sesame seeds in the hopes that Caroline might eat it.
We needed to cook it a very long time in the oven to get it to soften so we ended up not even eating it with dinner. We tasted a few and they were very good, though also very garlicky.
Pumpkin Pie Smoothie -- back to top
Meredith made a pumpkin pie smoothie from Ambitious Kitchen (LOCAL)
She skipped the yogurt, used 1/3 of a banana, frozen pumpkin purée, and double the (coconut) milk. It turned out SUPER thick. Also, added a bit of liquid stevia. Also added protein powder.
Vegan Curried Pumpkin Lentil Soup -- back to top
Meredith made Vegan Curried Pumpkin Lentil Soup from Ambitious Kitchen (LOCAL). As we noted on the local copy, it needed way more salt. Like nearly double. And then we also added a bit of soy sauce to up the umami.
It was pretty good. Especially when served with hot sauce as the vinegar added some brightness.
Turkey and Spaghetti Squash Taco Bake -- back to top
Meredith made Spaghetti Squash Taco Bake [Eating Bird Food] using ~1.5 lbs turkey. We also had leftover Miso Roasted Carrots. We served this with pickles a la pickle tacos.