Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2022/01
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Crispy Seared Salmon and Broccoli Soup -- back to top
I again made our super crispy seared salmon (which is now a page in our recipe book). I followed that guide including having to do the edges a bit.
I also made Roasted Broccoli Soup with about a doubled amount of broccoli and cheese.(well maybe not quite double the broccoli but about 7 oz of cheese. Maybe a tad too much). I didn't do anything too special on the soup. It came out very good as usual though maybe a bit thinner than I like.
See the smoke coming off the grill.
English Muffin Bread -- back to top
I made English Muffin Bread [King Arthur Flour] with no real changes to the recipe. My only note is that the rising dough stuck to the cover. Next time, I may just skip covering it. It seems like it makes less than the Trader Joes version. I will have to weigh them next time.
I used nearly all of it for Croque Monsieur (turkey and ham) on English Muffin Bread.
It wasn't bad. Not as good as Trader Joes' but still decent. And very, very easy!
Croque Monsieur (turkey and ham) on English Muffin Bread -- back to top
Standard Croque Monsieur [Bon Appétit] but with homemade bread and most of them with turkey instead of ham. (the two with a different orientation were ham). Delicious as always!
It did feel like it took a while to prep it all but it was also not very hard work.
Fried Sage in Brown Butter on Cacio e Pepe Ravioli and Vegetable Italian Stir-Fry -- back to top
This wasn't particularly notable except the stir-fry. Meredith made fried sage and brown butter a la 2020-11-14. I made a stir-fry of sorts by stir-frying broccoli and peppers and then added Rao's Tomato sauce, a bit of cream, and cheese. Nothing amazing but it was easy and tasty
Spaghetti Squash Carbonara -- back to top
Meredith made Baked Spaghetti Squash Carbonara [The Kitchn] with no real changes except that she used a different way to cook the squash where you cut it the short way and get longer strands.
We liked that though it wasn't a major difference.
Lemon Meringue Smoothie -- back to top
Lemon Meringue Pie Smoothie [Liz Moody]
Wild Boar Enchilada Casserole -- back to top
I made enchilada casserole out of (very old, frozen) wild boar. We bought this a long time ago but finally used it. I browned the meat (with a bit of bacon fat from Spaghetti Squash Carbonara). I also added an onion and a lot of frozen peppers and onions. I had to manually drain some of the liquid but it worked pretty well. I didn't add too much in the way of seasonings.
I eventually added a bunch of enchilada sauce and let it cook down and thicken.
To make it, I did a lay of corn tortillas (cut in half), a little but of cheese, half the meat, a lot of cheese, and then repeated again.
It was pretty good. Nowhere near as gamey as I expected so that was good.
I prepped it and then baked it a few days later
White Bean Chicken Chili -- back to top
Meredith and I made White Bean Chicken Chili [Eating Bird Food]. Rather than use rotisserie chicken, I sautéed breasts with salt and chili powder then chopped that up. Meredith followed the recipe otherwise.
Soy Chorizo Ragu -- back to top
Soy Chorizo Ragu w/ Zucchini Noodles
Polenta and Broccolini -- back to top
We had a pretty simple meal of Broccolini with tahini sauce on Creamy Oven Polenta [Mediterranean Every Day]. Also just had Morningstar Farms Sausage patties on the side
Seitan "Philly Style" -- back to top
This was just based on the box of seitan. I sautéed an onion and peppers. Then I cut the seitan from slices into strips, sautéed it all, and added cheese. All very simple but also very tasty!
Not much to say. Just onions and 1 lbs of ground turkey.
Lemmon Garlic Drumsticks -- back to top
As I did before, I made drumsticks following Oven-Fried Buffalo Wings [Serious Eats]. I baked them for about 40 minutes which was actually a bit too long. I decided to wing-it1 on the sauce. I made the sauce in a wider pan so I could mix it all there and cook it down. I like doing the sauce that way! But anyway, it was
Needed more sweetness and maybe less lemon? It was kind of bitter. But I liked the approach!
Too bad these weren't chicken wings. Then I'd have a good pun! ↩
Soy Chorizo Taco Pasta -- back to top
Vegetarian Taco Pasta [Shutterbean] with (whole wheat) farfalle. The farfalle worked really well with this sauce to hold it.
Breakfast Skewers -- back to top
Caroline saw these in her High Five Magazine (see below) and wanted them. We were going to do breakfast for dinner so we decided to do this instead. We used some (really old) frozen, store-bought leige waffles, some eggs (done kind of omelet style to make cuttable), some sausage, and tater tots. We forgot about doing hash browns but I remembered we had some tater tots. So I decided to go really "fancy" and fry them. They were good like that but I actually think I prefer them toasted/baked/air-fried more.
Also served some bacon.
They were fun. We would do this again!
Green Goddess Salad -- back to top
Meredith made Green Goddess Salad [Baked By Melissa] with only a few notes:
It was okay on its own but surprisingly good with some (heated) corn tortillas!
Pesto Egg on Croissant Bread -- back to top
Meredith made a Pesto Eggs [Amy Wilichowski via TikTok] and put it on toasted croissant bread. We got the bread from Burque Bakehouse and it is very good! It is basically a croissant in bread form.
Meredith also had some artichoke hearts with it.
Pulled Pork and Coleslaw -- back to top
Pulled pork from Pulled Pork1 with Duke’s Southern Coleslaw [Duke's Mayo]. The only problem was that we used Napa Cabbage. That was not as good. It was much less crispy and didn't hold up well.
Though I made note on the recipe of the improved freezing process. Well, over the course of the 10+ months, the seal still did not hold :-( ↩