Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 165
KitchenKatalog: Blog 165
Wednesday, January 24, 2018, 09:09 PM
Meredith made Southern Banana Pudding like we had done before. There really isn't too much to say except it felt like it took forever for the pudding to set on the stove. Eventually, Meredith gave up but it cooled to be thick enough. I am not sure how you can really tell, but just a note for next time that it takes a while.
The other issue is that we made the meringue and let it sit for a while before adding it. I think that is why it has the funky texture at the top. It should still taste good though!
Notes:
Monday, January 22, 2018, 07:57 PM
I made carne adovada soup. The original plan was just to make carne adovada it turned into soup after I added the broth (described below). I guess it is not technically carne adovada since I also added chicken. The original plan was just to use pork but I bought too much chicken so I added that too.
This is really "made simple" version since I used store bought (Cervantes) red chile sauce. For meat, it was a about 1.5 lbs of pork shoulder heavily trimmed (so much less than that) and a chicken breast.
I marinated it overnight in a whole jar of sauce and then put it in the slow cooker in before work. I added to it:
I ran it on low for about 11+ hours while at work but it was too long. I think the pork somewhat disintegrated (as you can see in the top picture). It turned a bit into soup and the liquid, while a bit fatty, was pretty good so I figured I would call it soup.
It ended up only making four servings, but I think it is fine.
Sunday, January 21, 2018, 08:22 PM
Meredith made pumpkin chocolate chip muffins from Ambitious Kitchen (LOCAL). She followed the recipe with minimal notes; mostly just options in the recipe:
They came out pretty good. I think it would have been even better with walnuts but Meredith disagrees. It was not overly sweet but not bad!
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.