Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 151
KitchenKatalog: Blog 151
Wednesday, October 03, 2018, 08:29 PM
Meredith made roasted vegetables and lentils as an easy lunch and/or backup meal. Her (slightly edited) notes:
Carrots: manav’s mom’s masala + ground ginger.
Beets: zaatar.
Cauliflower: curry powder + salt.Roasted everything at 425° for about 40-45 min.
Delicata Squash: Same temp. Don’t remember the spices on that. Maybe just garlic powder and salt? I actually may not have spiced the squash at all.
Lentils: cooked for about 15 min with a little better than bouillon.
Served everything over a handful of power greens with a healing spoonful of eggplant hummus and a drizzle of tahini. Later served with a scoop of ricotta.
Monday, October 01, 2018, 07:57 PM
I (attempted) to make Chicken Cordon Bleu but I have always been frustrated with flattening it. In the past, would butterfly the breasts and then flatten more. If I didn't cut well or even if it did, it often would not come out very good.
This time, I decided to try to flatten then cut. But, I think I got over-zealous (as you can see in the first picture) and it was a bit destroyed. I decided I needed a different approach.
I cut the chicken into small bits and, the next day, I made a casserole (of sorts). I dredged the chicken in seasoned flour and pan-fried/sautéed the pieces. I then layered it on the bottom of a pan and layed ham and swiss on top with dijon mustard. For the next layer, I did the same but made sure the cheese was on top so it could melt. I sprinkled some panko and baked at 375° for 15 minutes.
I wouldn't say it is my preferred way to make this, but I thought it was a good save!
We served it with some frozen grilled cauliflower. It was slightly better than had we done cauliflower ourselves but not amazing.
Sunday, September 30, 2018, 08:31 PM
Meredith made Banana Bread with the only change was doing it at 365° (since our oven is a bit cool)
Sunday, September 30, 2018, 07:56 PM
I made honey-mustard pork tenderloin from Two Peas and Their Pod (LOCAL). I followed the marinade closely except I used garlic powder instead of regular garlic.
I marinated it overnight and set it up cooking early on Sunday at 137.5°F. I think this may have been a case of too long in the sous vide. I seared it on the cast iron and, while it was good, it was almost too tender a mushy. I need to be better about not going as long next time.
I also made their sauce which wasn't bad!
We served it with some Trader Joes Frozen Grilled Veggies (meh, probably would have been better if baked, not microwaved) and, for dinner portions, leftover salad. It made quite a bit since it was a large tenderloin.
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