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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Tahini-Date Energy Balls and Blueberry Muffin Bites

Monday, January 11, 2021, 05:14 PM

Meredith (and Caroline) made No-Bake Tahini-Date Energy Balls from The Kitchn (LOCAL).

And Meredith made Blueberry Muffin Bites from Feasting on Fruit (LOCAL)

Her notes: For these, I subbed 1/2 the coconut flour for vanilla protein powder. And since the protein powder is sweetened (monkfruit) I only used 2 tbsp of maple syrup. And I skipped the step to oven dry fresh blueberries, instead using 1/2 cup of already dried blueberries. Probably should have used more like 1/3 cup of blueberries, and could have gone a little heavier on the maple syrup. Also, almond butter for the nut butter.


Turkey Taco Stew

Sunday, January 10, 2021, 08:30 PM

I made turkey taco stew with somewhere between 3/4 and 1 lbs of lean turkey. I also used pinto beans as an experiment. I did the normal seasonings with the addition of some "Umami Mushroom Powder" from Trader Joes. I do not know if that was the cause, but it was pretty salty this time. Not inedibly but definitely more than I would have liked.


Whole Wheat No-Knead Bread

Sunday, January 10, 2021, 05:57 PM

I made "Almost No Knead Bread" again. This time, I tried to make it whole wheat by using 25% Gold Medal Whole Wheat Flour. I also used bread flour since that is what I saw in another No Knead book.

I upped the yeast a bit (~1/2+ tsp) as noted last time. And it again needed more water; perhaps even more than last time too.

I also proofed it for about 22 hours before shaping. After shaping, I made a "proofing box" with the oven. I boiled a few cups of water and put that, with the pan and all, in the oven with the bread in the dutch oven.

I cooked to about 198°F. It came out pretty good. Had a nice crust and good texture though I liked the flavor of the white bread more for sure! This one also came out bigger.


Armadillo Eggbites

Sunday, January 10, 2021, 03:02 PM

Meredith made Instant Pot Egg Bites inspired by armadillo eggs. She crumbled and browned Jimmy Dean Maple Sausage and chopped up pickled jalapeño peppers.

They puffed again while cooking which was annoying but otherwise, they were very good! An interesting twist!


Black Bean Sweet Potato Chili

Saturday, January 09, 2021, 09:03 PM

Meredith made her regular sweet potato chili. It was mostly a regular sweet potato with a small Japanese one we had leftover. We even got Caroline to eat it by putting some cheese on top!


Southern Deviled Eggs (healthier) Smokey Paprika Egg Salad

Saturday, January 09, 2021, 02:24 PM

Meredith made Southern Deviled Eggs and Smokey Paprika Egg Salad.

The original plan was to just have the deviled eggs but I made the mistake of letting Caroline "help" me put the eggs in the steamer basket. I think that caused a bunch to crack. I steamed the eggs for 15 minutes.

For the deviled eggs, she again did the trick with mostly greek yogurt and only a little bit of mayo. That worked really well! You couldn't even tell.

For the egg salad, Meredith again based it on Smokey Paprika Egg Salad using French's and also making it as egg salad.


Croque Monsieur

Thursday, January 07, 2021, 08:52 PM

We had fresh baked bread so we made our pretty-standard Croque Monsieurs. They were really good with the fresh bread


No Knead Rustic Bread

Thursday, January 07, 2021, 01:34 PM

I made No knead bread from America's Test Kitchen. I followed their recipe pretty closely. For the beer, I use "PBR Extra". I roughly measured the yeast; probably going a bit high. I also needed a bit more water to bring it together. I used King Arthur AP Flour

I really liked it though I also really struggled with the rise. No Knead bread uses a lot less yeast, but I think I would up it a bit next time. Interestingly, King Arthur Flour says to decrease the yeast! Anyway, I ended up letting it rise after shaping for nearly 4 hours.

The end result was very tasty! A bit dense still but I also think I should have gone to a slightly higher temp (they say 210°F which doesn't make sense in Albuquerque but I think the 196 was a tad low.

I've also looked at other recipes and they have you start with a hot dutch oven but less time. I was pretty happy with this and it was easier but I would consider that sometime too.

I think there is room for improvement and/or experimentation but I was, overall, very happy with this result. Only problem is that we basically ate the whole loaf with dinner


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