Justin & Meredith Winokur's Kitchen Cooking Notebook
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Red Curry Spaghetti Squash and Zucchini Fritters -- back to top
The spaghetti squash was based very loosely on the recipe below. Basically, I just used it for tips on how to deal with red-curry paste. I wasn't making soup though, so I didn't really need the majority of it. Anyway, I used about 2 tbsp of red curry paste though I didn't measure so who knows. I followed the instructions on frying it a bit in olive oil. I used 1 cup of (Osem) chicken broth with splenda instead of sugar.
The one thing I need to keep in mind in the future is that it takes a long time for all of the water to cook down. I should plan for that better time wise. Also, maybe a cup of water is too much. With tomato sauce, you are putting it on top but with the curry, both this time and last, it is more about the flavoring.
For the fritters, I followed the standard recipe, again with extra seasonings (paprika, onion powder, garlic powder, TJ's 21 seasoning, etc). However, instead of onion, I used_a lot_ of minced, dried onion. Probably a bit too much as it took over the flavor, but that wasn't a big deal. I did my normal pressing of the zucchini between trays with paper towel, but it was still pretty wet. I ended up letting it cook a bit longer to dry it out more. Also, for the first time ever, I didn't have to scrape it off the tray to flip. I do not know what changed, but I am not complaining.
I just reread the recipe and I used twice the amount of egg. Oh well. I'll be more careful next time.
20-Minute Thai Red Curry Noodle Soup with Chicken (From Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2805, 2012-10-30_203909
Yam Tuna (Thai Tuna Salad) -- back to top
Meredith and I made Thai Tuna salad from the recipe on page 54 of Pok Pok.
We stayed pretty true to the recipe. We doubled it with the only changes being:
At first we were worried that it would be too fish-saucy from the smell, but with it all mixed in, it was actually perfectly good. The meal itself was delicious. Probably one of the better things I have ever made with canned tuna.
Recipe from PokPok. Local copy -- password is the name of my dog, all lower case)
Original Wordpress ID and Date: 8038, 2014-07-29_213547
Thai Stir-Fried Asparagus -- back to top
I threw together another asparagus stir-fry. It was roughly inspired by broccoli beef but with a Thai bent. In particular, for the sauce, I used:
I made the stir fry first by stir-frying (from frozen) 1/2 pack (125 grams) of Gardein "Beef" tips(5 pp total). Then I used a bit of oil and did half an onion with garlic towards the end. I then stir-fried about a pound of asparagus.
When I added the sauce, I quickly realized that it was too much. It thickened nicely but was too much of it. I will have to reduce it in the future.
It was actually pretty good though way too salty! I will work on that in the future.
Original Wordpress ID and Date: 9621, 2015-02-19_130525
Thai Style Sweet and Sour Seitan -- back to top
I made a Thai-Style sweet and sour stir-fry but with seitan (I forget the brand name) instead of meat (or tofu). I followed this recipe [local] pretty closely. My changes were:
Other than that, I basically did what it said. I was a bit worried that it (a) wouldn't be wet enough and (b) lack the flavors but I was pleasantly surprised. The tomatoes gave it a lot of moisture and the flavors were all there.
The jalapeños (incl. seeds) made it very spicy. I still really liked it. I think next time, I would use Thai peppers instead of jalapeno. And I would add red bell peppers. The recipe says you can also do broccoli, but I think, at leat for how I like to eat broccoli, I would want to up the sauce amounts too.
Sweet and sour chicken or tofu (Phad Prew Waan) (from Thai Farm Cooking School)
Local Copy -- U: guest, P: (name of my dog, all lower case)
Thai Style Sweet and Sour Seitan -- back to top
I made sweet and sour seitan from the same recipe as last time. I did have to make some changes. The recipe is not in a great order. I basically just divided it up into three things:
Basically the same changes as last time including the jalapeños, except I think I went overboard on the pineapple (probably around 3/4 of one) and the onion (around 1 cup or 4x). There was basically too much solids for the liquids and it wasn't as flavorful.
If I make it again, I will try to go lighter on the bulk. And probably turn it into its own recipe page....
Thai/Indian Stuffed Jalapeños plus Chinese Kohlrabi Stir-fry -- back to top
We had stuffed jalapeños at a restaurant and it seemed like something that was easy enough.
I decided to basically make Thit Bo Nuong La Lot like 2015-07-20 except fill them in halved-and-seeded jalapeños.
I wanted to use the first option on the recipe page but we couldn't find nice lemon-grass. So instead, I opted for the second option with a mix of spices (hence why it is also Indian). They are pictured below but were
I mixed them with the rest of the ingredients (plus chopped garlic). I also probably went heavy on the fish sauce.
It made a ton of peppers as you can see in the prep photos. And that was just about about 3/4 lbs of (lean) beef as opposed to a full pound!
I already knew roughly how the meat would turn out since I had a tiny bit left which I just pan-cooked. It was flavorful but SPICY (probably the tandoori chicken stuff).
I was unsure of exactly how long to do so I guessed at about 12-15 minutes at 350 (in the small convection oven). This turned out to be fine. They were cooked through for sure and maybe just a tiny bit overcooked but not bad. The real problem was that the meat shrank and then easily fell of the jalapeno. Not sure how ot prevent that in the future.
They came out pretty good. A bit dry but flavorful. And spicy. The meat mixture certainly had a kick but then add on the jalapeños (some were hotter than others) and it was hot!
I also made a simple Kohlrabi stir-fy. Essentially, just kohlrabi with the Broccoli Beef sauce.
It was a nice side. Lots of bulk without too many calories.
Spicy Thai Beef Salad -- back to top
Meredith and I made Thai Spicy Beef Salad. We again used this recipe (Originally: 2014-11-07). We made similar changes including heating the sauce and using an extra tsp of fish-sauce. We did not put chilies in the marinade but we still put them in the sauce.
We used about 10 oz of Top Round which is really lean. I never know with cooking it, but from the pictures, you can see that it was more rare to medium-rare than medium. I still liked it though! The whole dish was really good and rather low in points since it used lean-proteins.
Thai Beef Salad -- back to top
Meredith and I made the regular Thai Beef Salad doing the usual extra tsp (total 1 tbsp) of fish sauce. Unlike the last few times, we skipped the Thai chili peppers and we also just happened to forget the cilantro.
The steak was also about 1/2 lbs (much less than called for) of (I think) Top Round1 that we marinated earlier that morning and then did on the grill pan.
Nothing too special but still a pretty good and easy meal. Not to mention, super low in points.
I think it was labeled London Broil but that can be a catch all. Either way, it was a lean cut. ↩
Rotisserie Chicken Laap Salad -- back to top
Meredith made modified chicken laap for lunches.
She did the stated recipe (except very light on the fish sauce and replaced some with soy). Plus the following
Of course, everything was really done to taste, but this is the general idea.
The biggest thing was the (untoasted) ginger and the lack of bite from the fish sauce. Meredith really doesn't like it so she went very low on it, but I think it really needed the bite and saltiness. She replaced some of the fish sauce with soy but not completely. I would do that next time. It would no longe be as Thai flavored but should still be good. Also, the ginger was extremely strong.
But, it was still a pretty good lunch.
Foi Thong and then Ramen Rice Krispies -- back to top
Looks gross!?!?! Yep!
We were invited to a "Mad Science" party like last year. We tried to make Foi Thong from Siam Sizzles (local). The general idea is that you pour egg yolks into bubbling simple syrup.
Rather than do it with Jasmine syrup, we steeped the simple syrup with lavender. We made a bag with cheese cloth. The flavor of the lavender was really, really evident and good.
But, I do not know if it was the lavender, the cast iron pan, or something entirely else, but half (or more) came out black and icky. I mean, really, really icky colored. The syrup was not black at the end so I am really not sure how it came out so black.
Either way, it was really not something we wanted to serve. And, despite doubling it, there really wasn't enough.
So, we pivoted and made Ramen Rice Krispie. Sure it was something we've made before but it was certainly interesting and different so we went with it. We just followed the recipe except doubled the butter as noted. They came out pretty good. I like this recipe, even if it is strange
Thai Basil with Beef -- back to top
We made Thai Basil with Beef from the Shutterbean Recipe (Local 1). We followed the general idea for the beef (didn't do the slaw) and also added snow-peans and chopped bell pepper. Also, one semi-major change in how we cooked it was that I stir-fried it. This meant that beef cooked in about 2 minutes rather than the 10 or so and everything else just happened faster. Also, we used 2/3 of a pound of beef since we only planned 2 servings.
Since we didn't do the slaw, we just added the dressing at the very end with the heat off. The idea being that it would mix more easily. And then we still topped it with extra thai basil and scallions (we also added some scallions to the stir-fry)
We both thought it was pretty good. However, it was super lacking in spice! Next time, we will do a bunch of thai chili peppers instead of a jalapeno. I thought the sauce was good but maybe could have been a bit more pungent (read: a bit more fish sauce). It was hard enough to get Meredith to make the sauce with the specified amount, let alone add more!
U: guest, P: name of my dog, lower case ↩
Coconut Thai Meatballs -- back to top
We made the Coconut Curry Turkey Meatballs like we did on 2017-01-20. They were so dry last time that I:
This seemed to work pretty well. Between those changes and making them a bit bigger (only made 34 this time). Like last time, I finely chopped some basil for the dried basil and, since it needed spice last time, I added a finely chopped serrano pepper.
I made the meatballs on Sunday. Today, Meredith made the sauce using the recipe with the only change being the addition of two serranos.
We really wanted to use Thai basil and Thai chile peppers, but didn't feel like going all the way to the asian market.
The extra fat helped and the spice was good, though it could have used more still.
We served it on cauliflower rice.
Good and easy meal!