Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 129
KitchenKatalog: Blog 129
Monday, September 30, 2019, 07:53 PM
Meredith made Buffalo Chicken Chili with the following notes: Subbed 2 red bell peppers for the celery, still used a jar of roasted red peppers. We were a little short on chili powder, so I used Northfire Woods to make up the difference. Then went a little light on the salt because of that addition. Waited until the end to add the chicken. Did the whole thing in the instantpot, using the sauté and then the slow cook features. Worked pretty well. Served with sliced green onion, shredded cheddar, and diced avocado.
I made the shredded chicken. I tried a different method form downshiftology (LOCAL). I think it worked okay except that I should have butterflied the chicken so it cooked more evenly. It was so thick that the outside was too cooked and didn't shred as well. I started with about 1.5 lbs of chicken which came out to a bit over 2 cups. We saved a bit on the side.
It was really good! I thought it had a lot of flavor and it made a ton of food!
Saturday, September 28, 2019, 07:24 PM
We made pizza for dinner.
Baked for 10 minutes at 475°F on the pizza steel
Monday, September 23, 2019, 07:53 PM
I made our (now) regular Soy Chorizo Ragu with Zucchini Noodles. I followed the basic recipe except I used dried oregano and went heavy on the garlic. I also discovered (and updated the recipe to reflect) that you should turn off the heat before mixing in the zucchini noodles. It has enough residual heat to slightly cook them but they do not become mush.
Sunday, September 22, 2019, 06:59 PM
(not a great picture...)
I made a big batch of Carne Adovada. I only had the HOT peppers so it came out very spicy. I did 1:1 of chile water to broth (should have gone lighter on the chili water). The only really big note is that I tried to add a roux. (will add amount later). I do think it thickened the sauce a little bit but not much. I do not think I will try that again.
With 4 lbs of pork loin, it made 9 servings. I baked it for a solid four hours!
Sunday, September 22, 2019, 12:54 PM
Meredith and I made a salad with just the dressing from this A Beautiful Plate recipe (LOCAL).
Meredith doubled the recipe so it would all fit in the blender. It came out super, super blah tasting with a sharp bitterness. The bitterness could have been from using older limes but we don't think so. She ended up adding more cilantro, a bit of salt, and more cumin. That helped a little. What really seemed to help was that it sat in the fridge for a few hours! It mellowed a lot more and was pretty good by then.
I made shrimp as the protein. I boiled a bit under a pound straight from frozen (even though they say not to) with some Old Bay in the water. Actually, even though I added the shrimp to boiling water, it never seemed to get all the way back to a boil before they were done! Anyway, after I drained the water, I topped them with a bit more Old Bay.
Meredith put (a lot of) sliced tomatoes in the salad along with avocado and broken up chips. We did not use onion (I took it for the carne adovada earlier).
Overall, we were pretty happy with this as a nice lunch at home! Especially after the dressing mellowed out enough.
Saturday, September 21, 2019, 08:06 PM
Meredith again used Indian Scrambled eggs (Bhurji) as inspiration for seasoning for turkey like last time. She also roasted petit multi-color carrots and cauliflower as a side.
It was pretty good! And nice and healthy.
Friday, September 20, 2019, 08:05 AM
Meredith made Butternut Squash Pancakes based on the recipe for Egg Pancakes from the book Born to Eat
Changes/Notes:
She cooked them on super low on the stove. They burned easily! Served with a dip of plain yogurt, Trader Joes chunky apples, and nut butter.
They were a hit with the baby!
Thursday, September 19, 2019, 07:36 PM
Meredith made salmon croquettes using the same recipe as last time. They biggest note is that she halved the salt on the recipe but actually doubled the recipe. So about 1/4 the recipe. And it did need salt!
But other than that, it was really good. We had them for dinner and lunch and then froze the rest for quick and easy future meals for Caroline.
These were bigger than last time but it worked fine!