Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 114
KitchenKatalog: Blog 114
Wednesday, April 22, 2020, 01:34 PM
This is a retry/adaption of what I was trying to do on Monday.
First, I diced up and sautéed (really just to heat) a bunch of leftover ham. I then took that off the stove and let the pan cool a bit. I then added two beaten eggs (with a splash of milk). Topped it with the ham then then some mozzarella. Finally, I put a tortilla on top and pressed down to try t get it to seal with the eggs.
I flipped it (carefully, in the air) and let the bottom cook for a bit. I used some more mozzarella and a bit of Adobo powder. I finally folded it.
It was good. I really enjoyed it. I wouldn't call it any great revelation in cooking but it was a nice change.
This is a better list of steps:
On a mostly-cool (see updated recipe), well-greased pan over medium, add two eggs scrambled with a splash of water or milk
Quickly add desired toppings. Toppings can be added here or at a later step. Cheese should go later. I like meat at this step
Place large flour tortilla on top and press into the egg. The egg should still be liquid on top
Cook until the tortilla is well "glued" to the egg. Carefully slide a spatula under the eggs to ensure it is loose. Spray the tortilla with pam
Carefully flip. Tossing it works well but be careful. Reduce heat to low or medium-low
Add additional toppings to one side of the egg. Generally, just cheese
Cover and let melt. Then fold.
Tuesday, April 21, 2020, 08:05 PM
Meredith used her normal recipe which she moved to its own recipe page.
Tuesday, April 21, 2020, 12:23 PM
Meredith made pesto chicken salad. It was based on Costco Rotisserie Chicken Breasts (about a 1/3 of a package) and Kirkland brand pesto. She used mostly mayo with some greek yogurt mixed in too. She also added some cucumber to add crunch and veggies.
It came out really good!
Monday, April 20, 2020, 07:30 PM
I made Huevos but I tried two new things. For both mine and Meredith's, we used a large flour tortilla since it's all we had.
I did Meredith's pretty much the normal way otherwise except I had to rely much more on the broiler since the tortilla was much larger and thicker so the eggs weren't cooking.
I tried to do mine differently. The plan was to put the tortilla on top of scrambled eggs but I didn't have my act together so the egg was too cooked. I will likely try again soon
Monday, April 20, 2020, 12:42 PM
Meredith made One-Pot Tomato Chickpeas and Orzo. We used a mix of great northern beans and chickpeas. We served it with some pesto since it calls for serving with parmesan and basil.
Sunday, April 19, 2020, 08:56 PM
Meredith made Vegan Ceviche as a side for dinner (just fish sticks). Only chance was to not use chile pepper in case Caroline has some.
Sunday, April 19, 2020, 09:25 AM
Meredith didn't feel like having pancakes so instead she made a Sheet Pan Pancake. She used the recipe from Krusteaz (LOCAL). She halved the recipe and used almond extract, lemon zest, and some blueberries.
I also cooked some bacon in the microwave.
Saturday, April 18, 2020, 07:22 PM
I made my dad's traditional passover Matzo (Matzoh) Ball Soup but less traditional.
For the soup, I added 3 carrots, 3 celery stalks and one whole onion to boiling water. For the onion, you cut off the top leaving the root intact and peel. This holds it together until the whole thing dissolves.
Anyway, I used Better than Bouillon and simmered it for about 10 hours (total). I was constantly playing though. I struggled to keep the simmer. It would either be too low or nearly rolling boil. Still, I tried my best. I also had to keep adding water as I went. I was going by taste to see how much Bouillon and how much water should be in there.
I also made a double batch of Knaidlach adding a handful of parsley (finely chopped) and a scant tsp of nutmeg. That at in the fridge for about 8.5 hours. I did use real butter (making it really not kosher)
I turned up the heat and individually formed each knaidlach then dropped them into a roll of the rolling boil. Once they were all in, I covered it and brought it back to a simmer (this time, erring on the side of too hot, not too cold). I let it cook for 1.5 hours, covered. It made about 20 medium-sized knaidlach.
It was really good. The onion all but dissolved. The carrots held on as did some celery. Caroline even really liked the cooled broth!
