Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 162
Sunday, January 07, 2018, 08:28 PM
I've been looking to make this for a while! It is basically a reuben in a bowl. I started with rye berries (had ot buy them on Amazon) and cooked them (1 cup) with the directions on the bag. I drained a thing of sauerkraut and then mixed it with some frozen caramelized onions. I chopped up a bit over a 1/2 pound of Boars Head Corned Beef and lacy (low fat) swiss. Finally, I used Kraft Fat Free Thousand Island.
I liked the idea and it was fine. Not the most amazing thing by far. Not sure if it healthier than a real sandwich. I was actually originally going to make two servings out of it, but it grew so I made three!
Friday, January 05, 2018, 08:57 PM
Meredith made twice baked potatoes as she had done before.
After baking them for ~1.5 hr at 400°F, and letting them cool, she hollowed them out and made the filling with:
We skipped the horseradish since it was past it's date and we played it safe.
Meredith did the second bake at 350°F for 30-40 minutes.
I made a quick topping by sautêing some (no nitrates added) roast beef and then some spinach. We topped them with some leftover cheddar
They were really good. Meredith did a really good job with the filling! Carb filled meal but still not too bad.
Next time, I would add some caramelized onion.
Wednesday, January 03, 2018, 07:54 PM
Turkey Tacos using store bought taco seasoning. As like the last time we used premade seasoning we prefer the orginal's seasoning more
I forgot cilantro. And I went heavier than the cheese; both in it and on top (but still not too much)
Tuesday, January 02, 2018, 09:12 PM
Lasgna Soup with some tortellini. Nothing else special except this was my first time using the enameled cast iron pan
Monday, January 01, 2018, 07:45 PM
I made extra spicy Japanese curry. Well, they claimed it was extra spicy but it could use more even after adding 10 Thai Chili’s and Togarashi.
I just used onions, potatoes and carrots.
I also made brown rice at 2:1 with some butter to start. I did it for about 50 minutes.
Tuesday, December 26, 2017, 09:14 PM
I taught Ann how to make my Dad's Biscotti. Our goal was to follow the recipe pretty closely, but we ended up straying from it.
First, we struggled to grate the lemon peel so to make up for it, we used the juice of a whole lemon. It gave it a stronger lemon flavor.
The bigger issue was that I was helping to assemble and accidentally added a Tbsp of salt instead of tsp. To help counter it, we tried to add a bit more sugar. (1 1/2 instead of 1 1/3 cups)
It was not a dense of a dough as usual. I think it is because we did not use weight for the measures so it may have been a bit low. Either way, not too much different.
They did spread a bit while baking and also burned a bit (this is my first time making them at sea-level and it was a dark colored pan). But not too bad, We used a good knife to cut so that also helped a lot!
I think it came out pretty good overall! And it was fun to make.
Wednesday, December 20, 2017, 09:16 PM
This is about as simple as it comes. We were packing to head out of town and this was easy. We bough pre-chopped butternut squash and broccoli. I then added chopped potatoes and sliced onions. Tossed with salt, olive oil, and lots of Penzeys Mural of Flavor
Roasted at 400°F for about 45 minutes and then added chopped jalapeno chicken sausage.
Monday, December 18, 2017, 08:27 PM
Meredith saw this recipe in the book at the store and we decided to give it a shot. We followed the basic idea but did 3 cans of cannellini beans. And we used 2x14 oz cans of tomatoes (one of which was fire roasted). Also, instead of kale, we used leftover salad green. And added mushrooms.
But the basic idea was the same. Honestly, it sounded much better than it was. Not bad, but also not really amazing.
We got 6 large servings though!