Justin & Meredith Winokur's Kitchen Cooking Notebook
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Caprese Salad and Tofu -- back to top
This was a quick meal we prepped mostly ahead of time. I marinated tofu in Soyaki and grilled it last night when I cooked everything else. Meredith made caprese salad with the rest of the buratta.
Pretty easy and quick meal.
Chili (Big Batch) -- back to top
I made a double batch of Kenji's Chili using roughly the same changes as the first time. That is, essentially make his chili paste but but do the rest on my own.
Meredith was working on other things so I struggled a bit with the dried peppers. I ended up doing about 5-6 (for the double batch) of:
That was the major change on the paste. Otherwise, I kept the paste pretty much to his standards.
I did end up making other changes. I do not recall them all, but some are:
I was a bit worried as it wasn't super flavorful at the start of the simmer. I added some soy sauce, salt, and pepper. That seemed to help a little, but after it simmered down for about 2-3 hours, I tasted it again and was very happy with it.
We got two dinners (with one being a larger portion) and 5 lunches, 3 of which are getting frozen for the future.
I didn't really make this but I wanted to record this. I found the above at Costco and decided to give it a try for lunch prep.
I followed what they said and did it in the slower cooker for about 12 hours on low with water to just cover it. (Fat side up).
After it was cooked, I trimmed the fat off as much as possible and cut it up/shredded it. It made only about 1 to 1-1/4 lbs of meat. (I ate a bunch while bagging it). I then froze two potions of it. I am kind of surprised how much cooked off and/or was cut off with the fat.
What I ate of it (which was probably way too much) was really good. I don't really get credit since it was mostly store made. But it kind of makes me want to try to make it myself (and maybe with sous vide)
Pomegranate and Wild Rice Salad with Walnuts and Feta (Prepped ahead) -- back to top
Meredith and I had to make a salad for a work party. We were actually told ot make for 40 people! So we doubled our usual Pomegranate and Wild Rice Salad with Walnuts and Feta. But we had planned to be at two other parties before this one (one was canceled). So we prepped everything ahead of time and split it up to assemble at the party.
We used 2 cups of dry rice -- a mix of brown and wild. We also ended up cooking it for too long since we lost track of the timer, but they were fine.
The rest was pretty standard. There was a good amount of dressing and it came out pretty good, as usual.
Egg Bhurji Breakfast Casserole -- back to top
Meredith made a big thing of Egg Bhurji in a casserole form to be prep-ahead breakfasts for whole30. She followed the recipe pretty closely except went heavy on the ginger. We also don't know exactly how much egg we used. Probably a bit heavy on them but that's fine.
We also realized, after the fact, that there was soy lecithin in the pam but we decided that there was such a little amount that we would still eat it, but not use it again.
It worked out well as a breakfast thing. It's a lot of chopping, but we'd prep it again.
Pulled Pork Stuffed Sweet Potato -- back to top
Not much to this, and I do not have a real photo, but we bought this Whole30 pulled pork and mixed it with green chile to stuff into sweet potatoes.
We used this pork which worked fine, but it was a bit fatty. By cooking it on the stove, we rendered out some of the fat.
Not much to it, but it was pretty good.
Salsa Chicken Salad -- back to top
We made salsa chicken like the other days for lunch. I hammered down the chicken to be roughly uniform thickness and baked it at 375°F for 20-25 minutes. We sliced it up and again made a dressing with cilantro sauce.
Twice Baked Potatoes with Roast Beef -- back to top
We made (and prepped ahead) healthy twice baked potatoes. We didn't follow any specific recipes, though we looked around for times. We roasted the potato for about 1.25 hours at 400°F rotating it ever 20 min or so. After they cooled, we hallowed the out and Meredith made horseradish mashed potatoes.
We used a mixture of greek yogurt, some butter, a little bit of mayo (for creaminess), salt, pepper, garlic powder, and lots (and lots) of horseradish. We also threw some scallions and "Unexpected Cheddar" from Trader Joes.
We stuffed them into the potatoes and cooked them (I forget how long). Meanwhile, we super caramelized onions. We french cut them and used butter and salt as appropriate. Also, while we used a low heat, we also deglazed as needed with white wine.
Finally, when we reheated the, we topped it with roast beef and some spinach sautéed with Mural of Flavor.
It was pretty good. Kind of fun to make and also pretty easy. We would do this kind of thing again! And the onions were also really good.
Curry Chicken Salad and Broccoli -- back to top
Meredith made a big batch of curry chicken salad with rotisserie chicken and made it about 6x the amount it calls for.
She followed the recipe pretty generally but accidentally used too much turmeric. It still worked pretty well. It had some spice from the cayenne and she used walnuts instead of cashews. Also, as usual used non-fat Greek Yogurt for the mayo.
Not too much else, but it was good as usual. And we have a ton of food for lunch for the next few days!
We also made broccoli with leftover tahini sauce from 2017-02-26. The broccoli was a bit overcooked and the sauce was old but it was fine.