Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 118
KitchenKatalog: Blog 118
Monday, March 30, 2020, 12:06 PM
Meredith made a One Pot Tomato and Orzo recipe (LOCAL) for lunch. We didn't have chickpeas so she used about 1.5 cans of pinto peans (we used part of a can earlier for something else). She also blitzed diced tomatoes to approximate crushed. She only ended up using 3 cups of broth. The fourth was ready to go, but didn’t seem necessary.
Instead of basil, we served it with the squeezy-tube basil. And meredith added chopped spinach to give it more veggies.
We both really liked it. And Caroline was even okay with it.
Sunday, March 29, 2020, 06:05 PM
I made meatball marsala but managed to mess up a bunch of stuff. I forgot the egg in the meatballs. I actually added a tiny bit of oil because they looked dry...why didn’t I think of the egg?!?! And I forgot the cream in the sauce! Neither were particularly missed.
Other changes/notes:
Honestly, despite all of the mistakes, it was fine. Had a lot of flavor, etc.
Saturday, March 28, 2020, 09:09 PM
I made our pretty typical Turkey Pistachio Arugula Patties with the normal modifications. I didn't like the meat mixed in last time in the food processor so I mixed it all in a bowl.
It was very good, as usual! And Caroline really liked it too
Thursday, March 26, 2020, 07:07 PM
Basically a combination of 2019-07-24 and 2019-11-20. We used the simmer sauce from the first time but with tofu like the second. We served it with saffron rice mixed with cauliflower rice. Other than needing salt, it was pretty good!
Wednesday, March 25, 2020, 12:12 PM
Tuesday, March 24, 2020, 08:27 PM
Meredith made our Soy Chorizo Ragu with a mix of spaghetti squash and regular pasta. Meredith even remembered to use wine in it. I do not know if it was the wine or the sugar, but I thought it came out very sweet. Still delicious!
Monday, March 23, 2020, 11:31 AM
This was heavily inspired by something inspiralized shared on Instagram (LOCAL).
I sautéed an onion with a bit of grated ginger in some canola oil. Then added 2 cans of drained chickpeas and some seasonings: curry powder, cumin, garlic powder, and chili powder. Salt to taste. Next I added maybe 1/2 cup of canned coconut milk. Simmered for about 10 min and then threw in several big handfuls of spinach. Easy and tasty!
Next time: chop the spinach first! Better for Caroline.
Sunday, March 22, 2020, 07:43 PM
I made Roasted Broccoli Soup. I did more than the recipe though I didn't keep careful track of exactly how much of a multiple. Probably 1.5 - 2 x. I used Trader Joe’s Cheddar Gruyere that Meredith had bought a long time ago. It was about 8 oz after cutting off the mold (There was a lot of mold!). So I likely went heavy on the cheese too.
I let it simmer for a pretty long time before blending. It came out really good. Especially since I likely went heavy on the cheese. Even then, it is still pretty low-calorie since it made a lot of servings at only 8 oz!
I topped it with some parmesan crisps which mostly just melted into it.
Caroline even liked it though feeding it to her was not easy!