Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 131
KitchenKatalog: Blog 131
Thursday, June 27, 2019, 10:45 AM
Meredith made her usual Banana Bread. When I asked about notes, she said
365° for an eternity
It came out looking a bit more burned but didn't taste burned. I actually think this was better than usual (though I always thought it was good)
Wednesday, June 26, 2019, 08:17 PM
Meredith made her (now usual???) Lamb Meatloaf, but sans lamb (as per the first time). She used grated parm cheese so it didn't taste like sheep as it did last time
Saturday, June 22, 2019, 08:29 PM
I made a big (2x) batch of Butter Chicken. I followed the changes of Last time except I forgot the ground cumin in the chicken and a few other notes:
I used the serrano since we could get them more easily but I didn't like it as much. It was hard to gauge the spice level and they were spicy. Also, half-and-half was a nice experiment but I think it failed. I liked it more with real cream. I am not sure if the onions did anything though I do appreciate bulk.
I liked it but I seem to recall enjoying it more before. Not sure if the flavor was that different or not. This time tasted sweeter (even though still only half the honey). And it was super spicy!
I think in the future, I will continue to evolve with last time's changes.
I also made about 2 cups (dry) of rice. I made four frozen and four served (Meredith's parents were visiting) servings.
Wednesday, June 19, 2019, 09:03 PM
Seared Salmon and leftover corn salad
Tuesday, June 18, 2019, 08:16 PM
Meredith made corn salad from The Kitchn (LOCAL). She used a combo of green onion and shallot in place of the red onion. Did about half the cider vinegar and half the olive oil. Used squeezy tube basil instead of fresh.
It was really good and made a ton!
Monday, June 17, 2019, 08:42 PM
Meredith had the idea to try Beef La Lot meatballs. We used the seasoning option #2 using McCormick curry powder. We just made the meat and skipped the sauces. Also we didn't wrap them and instead just made them into meatballs. Baked in the oven at 375°F for about 15-18 minutes.
The biggest change was that we tried to use lemongrass from a tube. We went light. I think this was certainly not as good as using real lemongrass (at least as much as I can recall). Maybe we just needed to use more? We use the tubes of basil without issue but I do not remember thinking that the lemongrass smelled particularly lemongrassy.
We also roasted broccolini with salt, pepper, and roasted garlic powder for about the same amount of time.
They certainly weren't bad but very fish-saucy.
Friday, June 14, 2019, 08:09 PM
I made Fajitas using the same seasonings as last time (Montery Chicken, Badia Adobo, Roasted Garlic Powder). This time I froze half for future lunches. There was less chicken this time so I used an additional pepper to add more bulk.
They were pretty good though last time they were better
Thursday, June 13, 2019, 06:26 PM
Meredith made a (vegetarian) Chorizo Ragu (she changed the name since "Bolognese" is really something different) using the modified recipe from Donna Hay (LOCAL)
Changes: soy chorizo, which is more of a Mexican style chorizo. That led to swapping oregano for the rosemary. Also, no added salt, and only did 1tbsp of the sugar. Topping it with burrata, and did a zucchini noodle/real pasta mix.
2019-09-18 Update: The recipe with more changes and notes is now in our recipe book