Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 182
KitchenKatalog: Blog 182
Tuesday, May 16, 2017, 09:08 PM
I've had to do this before and I did it again. I made Broccoli Beef but with (a) tofu and (b) brussel sprouts since Costco was out of broccoli.
I took two pounds of brussel sprouts and halved them and then stir-fried them. I cooked the tofu on the side since I didn't want to take the time to stir-fry them separately.
It was pretty good, though nothing special. Made lunch too.
Friday, April 28, 2017, 06:50 PM
This was a fast but fancy meal. I made lobster tails with the usual method using some melted ghee and some lemon juice.
I also used some ghee to sauté wild shrimp with salt and a bit of hot (but not smoked) paprika.
There isn't much to this meal. Kind of fancy but again, real easy. The shrimp had a lot of flavor even though the seasonings stayed with the shells more than anything
Thursday, April 27, 2017, 06:46 PM
Simple and fast meal. We bought green chile chicken and basil [something?] (not pictured) and I grilled.
Meredith made her usual spring pea stuff except with less salt and no prosciutto. It wasn't bad but was lacking in some flavors; probably mostly from the lack of salt.
Wednesday, April 26, 2017, 06:43 PM
This was not our usual turkey taco bowls. Rather, we needed to make something fast, easy, and to use up some peppers. So I did the same basic idea, but I just used store-bought taco seasoning. It was pretty easy and was good, though (thankfully) not as good as when we make our own taco seasoning with the other recipe
Tuesday, April 25, 2017, 06:38 PM
Pita Pizza for dinner
Monday, April 24, 2017, 08:23 PM
Meredith found a recipe for Moroccan Lemon and Cardamom Meatballs (local1) except we decided to do it on the grill with skewers instead of meatballs. We actually stayed surprisingly true to the recipe except we used ground turkey instead of lamb, went heavy on everything since we had more meat, and replaced the pine nuts with chopped walnuts. And we just used regular cardamom instead of toasted and fresh ground (and went a little light on it) We also used lite feta but otherwise stayed really true to it.
I thought it was pretty good though I kind of felt like the lemon over powering and I couldn't taste the cardamom. Meredith liked the lemon flavor though. It was also a lot of work, especially for a weekday, but I would consider it again.
U: guest, P: name of my Boston Terrier ↩
Saturday, April 22, 2017, 07:07 PM
I made grilled chicken again just like last time using the same basic methods. The only real difference was that this was a smaller chicken, I was better about temps (more on that below) and I used Mural of Flavor and salt as the seasoning.
I followed the same instructions as before, but this time I had a leave-in meat thermometer to help. It worked pretty well except I must have positioned it wrong. When it hit the right temp, I flipped the bird, repositioned the thermometer, and got a much lower reading. I had to flip it back and reposition again. It took a bit of playing but I think I managed to get it right.
The recipe's temperatures are much lower than I would expect and last time I went way too hot (by accident). This time, I just added 5-15°F to each set temp. Honestly, it still came out super moist. The only real issue is that I tore the skin a bit with the multiple flips.
But in the end, it was good. And pretty easy now that I know what I am doing with cutting it.
We served it with some hastily grilled broccolini
Tuesday, April 18, 2017, 08:38 PM
I made my usual falafel again doing it with apple cider vinegar. It was really good as usual. We served it with some harissa and some greek-yogurt-zatar dip. We also had some tomatoes and also some pita.
It was spicy from the harissa! But still good!