Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 165
KitchenKatalog: Blog 165
Tuesday, January 16, 2018, 08:36 PM
I made falafel from frozen dough (I forgot to note when) and also some harissa. I wasn't sure careful about the harissa (which I made on Sunday) and used too much parsley giving it a brownish color.
Meredith also whipped up a quick za'tar dip.
Monday, January 15, 2018, 08:38 PM
I [tried] to make baked potato ribbons by rotating them at 425°F for about 25 minutes. I had tossed some Everything Bagel Seasoning on them. It was mostly Yukon Gold with a few [old] sweet potatoes.
Saldy, the bottom ones got burned and the upper rack ones were undercooked. And none of them tasted like the seasoning.
FAILURE!
Sunday, January 14, 2018, 08:11 PM
I made our usual Taco Stew except with Quorn Crumbles instead of beef (and yellow squash instead of zucchini). It was pretty good and I like it being vegetarian style1. I would do that again...or just skip it all together.
It still had chicken soup base. ↩
Friday, January 12, 2018, 07:54 PM
I made the usual Lasagna Soup and added a few handfuls of spinach. I didn't taste it at all but it does add some nutrients. We also did it with roasted tomato basil ravioli
Wednesday, January 10, 2018, 08:53 PM
Meredith was having a pregnancy craving for muffins so she made herself some Peanut Butter Banana Muffins from Wholesome (LOCAL). She followed the basic recipe with the only changes being:
They needed to be baked a little longer than the recipe called for but were otherwise pretty good. The texture was a bit different than a regular muffin but not exactly bad.
Tuesday, January 09, 2018, 07:48 PM
I made turkey marsala. I used the same recipe as last time except I did it with ground turkey. I first browned a pound of lean turkey and set it aside. I then sautéed an onion and later added a big thing of mushrooms. After they were browned, I took them out of the pan and proceeded with the recipe for the sauce. (with 1/2 and 1/2 instead of cream)
Once the sauce was all together, I mixed back in the mean and veggies. While they were simmering, I made a serving or two of linguine and spiralized 3 yellow squash.
I mixed it all with the heat off so as to not cook the squash too much (which worked but did cool the sauce). It made four really big servings.
I liked it though it could have used a lot more salt! I liked how easy it was by not having to make the meatballs separately!
I would do this again. It really isn't too unhealthy. It was just 3 tbsp of butter in the whole thing.
Sunday, January 07, 2018, 08:48 PM
While I had reuben bowls, Meredith wanted [Pasteurized] Eggs benedict. I pasteurized the eggs in the sous vide at 135°F for 3 hours (actually, you're only supposed to do 2 but we were running around).
I followed the same hollandaise as I had been doing. I again did the pesto but I tried to add the pesto after making it but it didn't work well. Next time, I think I would go back to putting the pesto in the butter.
I did use a new trick. To add the butter without making a huge mess, I poured the butter onto the lid and let it seep down slowly!
Meredith fried up the poached eggs. We also heated the [no nitrates] turkey until it was steaming.
It was pretty good. A bit too lemony and I wish it were hotter (again, I added the frozen pesto afterwards)
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!
