Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 171
KitchenKatalog: Blog 171
Monday, October 23, 2017, 08:03 PM
This was basically 2017-09-27 but with butternut squash and less meat.
I used the same meatball recipe except with 1 lbs of turkey (so basically, I just went heavy on everything). I actually used fresh parsley this time, but again used garlic powder.
I spiralized a butternut squash. We bought one that was large with a straight end section. I cut off the ends and peeled it. I also microwaved it for just 1 min and it spiralized really well. (unlike last time).
I roasted them for about 6 min or so at 375°F with the meatballs.
Overall, it was pretty easy and good. Nothing spectacular, but I liked how spiralized butternut squash worked out. It was surprisingly easy!
Sunday, October 22, 2017, 08:06 PM
Meredith has a "Fiery Foods Potluck" at work so we made Armadillo Eggs. We used that recipe pretty closely and used the maple sausage.
The only real change is that we baked it at 300°F instead of 250°F which seemed to work well enough.
We ate one for [a small] dinner and they were really good as usual! It also wasn't as much work as we expected! We did it is stages: cut all of them, stuffed all of them, and then wrapped all of them.
Saturday, October 21, 2017, 08:09 PM
I made brown butter shortbread from Completely Delicious (LOCAL). I followed the basic recipe including using Kerrygold butter. The only thing I added was 2 tbsp of 2% milk (as per the comment on the local copy). I struggled to brown the butter as it never really got to popping and then kind of bubbled. I though I burned it but I think it was fine. Though I should have added the milk when it was a bit cooler as it started to boil with it.
Other than that, the cookies were pretty easy. I pressed it onto a spring-form pan so I could still get a knife under it to separate it. I also only cooked them for about 40 minutes (they were fine but could have used a tiny bit more). I forgot to poke holes, but I think it didn't matter too much.
The flavor was really good. You could taste the brown butter but it wasn't super strong. I do not think I would call this a regular thing, but I still liked it!
Wednesday, October 11, 2017, 08:04 PM
Meredith made pumpkin protein balls from Paleo Grubs (LOCAL). We used that recipe as a base, but made a ton of changes
They were good, but pretty moist. Tasted like pumpkin pie!
We put them in the freezer to help harden them.
Wednesday, October 11, 2017, 07:08 PM
Caprese made with homegrown tomatoes and burratta. Burratta is really good!
Monday, October 09, 2017, 07:39 PM
I made what is now becoming a standard enchilada lasagna. I sautéed onions, peppers (some of which were from the garden), and half a zucchini (also from the garden). I then added shredded chicken, lots of red sauce, and a bit of green chili.
To make the lasagna, I layered tortillas, chicken mixture, green chile, and cheese.
Not too bad, though it used a lot of pans (steam chicken, shred chicken, make filling, casserole dish). Made dinner and two lunches for both of us!
Sunday, October 08, 2017, 08:09 PM
We quickly threw together Japanese Curry. We used the same brand block from the first time but used "medium" since we got it at the supermarket and it's all they had.
We used:
We added the peppers to spicy it up but they didn't do much. Actually, in general, it needed more salt and some togarashi.
Also, I added about 1/3 cup of the water as sake. I don't think I really tasted it though.
Sunday, October 08, 2017, 02:38 PM
Meredith and I made Romesco Eggs Benedict for friends we were having over for brunch.
I made the same Hollandaise but added a big dollup of romesco sauce at the end. I also did with with about 3/5x times the eggs (basically, adjusted to 5 eggs).
Meredith poached the eggs (and also made the romesco) and I did the hollandaise. We also again did it with Boars Head Tavern Ham instead of thickly sliced canadian bacon.
I also made roasted potatoes from the canned potatoes. I did it with butter, garlic powder, and some salt. I started it at the 375°F but bumped it up to 450°F to crisp it up more (and faster).
It all came out really good, except too much sauce. I liked these modification though. I wonder what else we coud try with the hollandaise.