KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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Sweet Potato Quinoa Chili

Sunday, October 03, 2021, 08:39 PM

We made Black Bean Sweet Potato Chili [What's Gabby Cooking] to bring to the Pettit's house. We used the recipe roughly doubled. Meredith had made quinoa earlier in the week so we used that.

Using pre-made quinoa meant it didn’t get to absorb as much water so the whole thing was soupier than usual.

Otherwise very good as usual!


Brunch: Mochi Waffles, Baked Blueberry Muffin Oatmeal, and more

Sunday, October 03, 2021, 11:27 AM

We had friends over for brunch. People brought stuff and Meredith and I made things too.

We made mochi waffles, baked blueberry muffin oatmeal, and bacon. People brought an egg-bake, fruit salad, and some (leftover) sopapillas.

Mochi Waffles

We wanted to try to be gluten free but I've actually been wanting to make something like this for a while. I used Mochi Waffles [Keeping it Relle] as the starting point. The original plan was double it and also add 2 tbsp of oil (1 tbsp per recipe) and add 1/2 tsp of almond extract.

Originally measured and it was way too wet. Added half cup flour. Still too wet. Added whole bag. Too thick. Added half cup milk. Too wet. Oh well. So that was frustrating!

According to this site, that whole 1 lbs bag says is just over two cups. I suspect this was extra susceptible to measuring by volume vs weight.

They were wet but cooked up mostly okay. I had to premake and keep heated a bunch which didn't help. Some were nice and crispy, others were more chewy. But they were pretty good and different. Not as good as the Ube ones but not bad either.

Baked Blueberry Muffin Oatmeal

Meredith made Blueberry Muffin Oatmeal [A Beautiful Mess] with using almond flour for the crumb coating. It was very good and very popular!

We also did it with frozen blueberries making it super easy!


Spaghetti Squash Carbonara

Saturday, October 02, 2021, 07:13 PM

Baked Spaghetti Squash Carbonara [The Kitchn] with the noted (on the recipe page) use of a different way to make the spaghetti squash. The only major change was to replace half of the parmesan with mozzarella. It was really good. I am not sure why we don't make this more often!


Ramen with Gyoza

Friday, October 01, 2021, 08:49 PM

This was really just thrown together and not the kind of thing we would normally document but we wanted to for the first time. We had bought some boxed "ramen soup starters" which we used as the broth. And used frozen (really old, found in the freezer) gyoza as the meat. Using gyoza in the soup as the meat worked really well. We will do that again! We may or may not buy the ramen soup thing again. It was good but not much better than we could do with chicken broth and miso.

Served with corn, bean thread noodles and scallions.

Meredith also made Smacked Cucumber in Garlicky Sauce [Every Grain of Rice]


Turkey and Spaghetti Squash Taco Bake

Tuesday, September 28, 2021, 07:19 PM

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.


Miso Roasted Carrots

Monday, September 27, 2021, 07:54 PM

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.


Vegan Curried Pumpkin Lentil Soup

Monday, September 27, 2021, 07:21 PM

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.


Pumpkin Pie Smoothie

Monday, September 27, 2021, 07:57 AM

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.


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