Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 147
KitchenKatalog: Blog 147
Sunday, September 30, 2018, 04:07 PM
Meredith made Pumpkin Spice Syrup (LOCAL):
Added one star anise, and 3 whole cloves in place of the ground. The anise took over. It’s definitely the predominant flavor and I would not do that again.
Tuesday, September 25, 2018, 06:04 PM
Meredith made pumpkin baked oatmeal from Joy Food Sunshine (LOCAL)
Her comments:
Switched maple syrup for regular sugar in the oatmeal but used the maple in the glaze. Added a little more almond milk per King Arthur suggestions on the maple swap. Also added chocolate chips mostly to use them up.
Monday, September 24, 2018, 08:26 PM
I made koefta meatballs, again.
I actually prepped this on Sunday, mixed it all, and then baked it yesterday. Because we were so busy with the baby, we did not serve it with anything in particular except a salad mix from Costco
Monday, September 24, 2018, 07:11 AM
I premade four servings of Turkey SKillets for lunch and dinner through the week
Thursday, September 20, 2018, 08:47 PM
Meredith made Fattoush with Costco rotisserie chicken breast. I think she followed the recipe pretty closely except she kept the Naan on the side and skipped the dried mint. It was really good!
Monday, September 17, 2018, 08:11 PM
Lemon Garlic Shrimp with a little bit less butter. I also only cooked it for 10 minutes which seemed to be perfect. They came out really good!
Served with sautéed broccolini with salt, pepper, garlic powder, and onion powder.
Sunday, September 16, 2018, 07:48 PM
I made this recipe from Spoon Fork Bacon (LOCAL) that Meredith had found. I followed the basic gist of it with some notable changes.
Pork: We couldn't find the smoked pork loin filet that they mentioned so we ended up using a garlic and herb flavor. Also, I had no desire to deal with grilling it so I sous-vide cooked it. It was hard to find pork loin filet souse-vide guides (all were for tenderloin) but I found one1 that said 137.5°F for about two hours. I ended up doing nearly 6 but I think that was fine. I finished it on a really hot grill at about one minutes per side.
Salsa: I followed the basic idea pretty closely except I didn't count the tomatoes and probably used a lot more and I did 1/2 an onion. Not much else changed but I do think it was just barely borderline too much lime. Heavy on the garlic.
Chimichurri: a "1/2 bunch" of basil is very undefined so you can see what I used below. I started with 1/4 cup of olive oil and it was more than wet enough so I just stopped there. Healthier and still tasty! Also, I went heavy on the garlic.
I already can't find it again! ↩
Sunday, September 16, 2018, 09:11 AM
We had a leftover serving of carne adovada so I made something like Migas (w/o frying the tortilla and with flour). I mixed 4 eggs with a little bit of 2% milk, and a serving of carne. As it cooked (w/ a little butter) I chopped up two “homemade style” flour tortillas and put them in. Finally, I mixed in some cheddar.