Justin & Meredith Winokur's Kitchen Cooking Notebook
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Shakshuka and Roasted Pumpkin -- back to top
I made shakshuka but I didn't really follow any recipe. The key was I wanted to include lots of broccoli (I love broccoli in tomato sauce). I also used lots or peppers including a habanero seranno and fresno peppers (I nearly died of a coughing fit when they hit the pan). I also had carrots, plain green peppers, 1 28 oz and 14 oz can of tomatoes and a bunch of spices. I then poached 6 eggs into it (one serving for the next day). I also included fat free feta cheese.
I also made roasted pumpkin. I sliced it and roasted it at 425 for a while and then ate it off the skin. It was not very flavorful and not all that good. I won't make it like that again (though I probably won't be buying pumpkin again this season.
Original Wordpress ID and Date: 2862, 2012-12-05_213248
Meredith and I made Shakshuka. Pretty standard. It was too long ago for me to remember any specific details.
Original Wordpress ID and Date: 6840, 2013-10-29_091407
Roasted Veggies with Chicken Sausage -- back to top
Pretty simple meal. I used to do this pretty often.
I cut and roasted:
And probably other stuff I do not recall. I chopped it all, tossed it with olive oil, and seasoned it with salt, pepper, garlic powder, crushed red pepper, and rosemary.
I roasted it for 20-25 minutes at 425, then added diced chicken sausage, tossed it, and did another 20 minutes.
As usual, it came out very good. Lots of food but no starchy vegetables. It had a kick from the poblanos and the crushed red pepper (something I sadly found out were spicy after a trip to the bathroom....)
Mussels with Roasted Vegetables -- back to top
We had bought mussels for the day before but decided to save them. Given that we live in the dessert, our only real option was frozen ones. Actually, this is the first time I've seen frozen, unsauced mussels. If you read around online, they are generally looked down upon, but I thought they were pretty good.
We tried to make a sauce out of white wine, shallots, garlic (and maybe onion?). We also added some water as per some suggestions. When we steamed them, I think they released a ton of water. The mussels were really good (maybe a bit chewy but really not bad) but the sauce was super, super wet. We will work on that part of it.
We also roasted the following vegetables:
Really nothing too fancy but it was good.
Roasted Vegetables with Sausage -- back to top
This was a pretty simple and quick (prep-wise).It is the standard style roasted vegetables we've done a ton of times. I chopped up:
We tossed them with oil, salt, pepper, garlic powder, and rosemary. Roasted it for around 30 minutes at 400°F. We then cut up some fully-cooked jalapeño chicken sausage for another 10 minutes.
It was all very good. I especially liked the delicata squash! (That stuff is good!)