Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 175
KitchenKatalog: Blog 175
Saturday, August 26, 2017, 02:55 PM
Meredith premade Fattoush for camping. She used home grown cucumbers to make it with gave them a really strong but good flavor. She also added a can of chickpeas to increase the protein and make it more of a meal.
We were a bit worried about it having gotten too warm (some milk we had soured) but I think it was fine (not that you could tell with buttermilk)
Friday, August 25, 2017, 10:02 PM
This was a simple camping meal. We used the grill pan to grill the halloumi and served it on some bread with our green sauce. And we had some pre-bagged salad. It was BBQ ranch from Sprouts.
Nice (enough) meal and nice eating with the fire.
Wednesday, August 23, 2017, 07:50 PM
I made Turkey Sloppy Joes using My Recipe Book version. I basically followed the recipe pretty closely except I doubled it. And, as it suggested, I did it with sriracha and balsamic.
I think it is time to look for a new recipe since this one has a disgusting amount of ketchup (which is especially obvious when you double it and do 1-1/2 cups of it!). But it was still pretty good.
I also made roasted broccoli by tossing it with smoked paprika, garlic powder, and salt. I roasted it at 425°F for 25 minutes.
Monday, August 21, 2017, 08:01 PM
We made Japanese Curry again. Like last time we used the same brand curry but we made a lot more of it. We used a lot of:
We also made rice for this meal. I did it with 5/8ths a pack of curry (that is supposedly 7.5 servings). I used 4 blocks (1/2 package) of "super hot"1 and the other 1/8th was just "hot" like last time.
While I did like the spice, I thought it was less flavorful this time. Meredith thinks it's because we served it on rice, but I think we diluted it a bit too much with the veggies.
It was still good though! We planned to make only 4 servings, but decided to make 6 so we have extra lunches!
I would still do this again, but probably with a bit more curry blocks.
It' wasn't ↩
Sunday, August 20, 2017, 08:50 PM
Meredith and I made Pork and Turkey larb. We used the Simple Thai Cooking Recipe for both the larb and the rice powder. It was pretty easy but we made a bunch of minor changes
We also served it with arborio rice.
I really liked it. The lime did well to cover the fish sauce and was otherwise very flavorful. The rice also helped cover some of the fish sauce. It was also pretty easy to make. Especially now that we have some extra toasted rice powder (stored it in the freezer this time)
The toasted rice powder:
Wednesday, August 16, 2017, 09:12 PM
I made fajitas with the sous-vide cooker. I used this Homesick Texan recipe (local) for the marinate. I actually pre-made the marinade this weekend and then started it this morning. I threw it right in the sous vide cooker when I got home and did it at 131°F for about 2 hours and then semi-seared it as on the grill for 2 minutes per side.
I also pre-chopped all of the veggies except the mushrooms and got them started right away. All of this made it pretty easy! I also reduced the extra marinade to make a sauce. And Meredith made a quick version of guac.
With all that said, I was pretty disappointed with the meat. I got that temperature from a few web sites, but I think it would have been much better if it were firmer and cooked hotter. It also would have been less chewy!
I do not know if I would rush to use this marinade again either. But the veggies were really good (I just used salt and Adobo seasoning)
Tuesday, August 15, 2017, 08:58 PM
I made Oyakodon, a Japanese chicken and egg bowl. I used the Serious Eats recipe (local). I followed the recipe except with chicken breast. I also only had about 1 cup of rice total. (I pre-made the rice on the weekend).
It was actually pretty easy and not bad. I smelled really good and the taste wasn't bad though it was also not amazing. We liked it and would do it again, but it also didn't feel like anything special. I do think we could do it with tofu and make it mostly vegetarian.
Finished Simmering:
Tuesday, August 15, 2017, 02:51 PM
Meredith and I made Salsa Chicken for lunch with Salsa Salad Dressing. I flattened the chicken and then topped it with some salt and salsa then baked it for about 20-25 min at 375°F.
We also had some tomatoes and avocados in there.
I really like this dressing. I think I would call it "Creamy Salsa Cilantro"!