Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 185
KitchenKatalog: Blog 185
Tuesday, March 28, 2017, 02:37 AM
This was a pretty straightforward meal. I sliced up an onion and a half and sautéed it with three bell peppers. I added salt, Penzeys Mural of Flavor, and some cumin as I went.
I pounded out about 1.4 lbs of chicken and topped it with the same seasonings and did it in the grill pa (It wasn't very nice outside, otherwise I would have done it on the grill itself).
We served it wit some low-fat sour cream. Nothing super fancy or complex (our tortillas went bad) but it worked fine. The flavor was pretty good and we got lunch out of it too!
Sunday, March 26, 2017, 08:13 PM
This is largely a repeat of last Sunday except we just made koftas and I used Soyaki1 for the teriyaki sauce.
Meredith made the regular kofta recipe2 with turkey. She followed the (now updated) recipe pretty closely. I assembled them and figured out a trick to shaping them onto skewers: do it on a greased plate rather than trying to form it into a log in the air.
I made more harissa (yes, I am obsessed) and also assembled the mushrooms. I grilled everything as per the directions.
It all came out pretty good. The mushrooms were good (as usual) and we liked the koftas, though I think I liked the accidental mixing of koftas and keftas last week more.
I couldn't really tell the different teriyaki sauce but I also didn't really have enough of the Soyaki left either so it is really hard to tell.
Friday, March 24, 2017, 02:54 AM
I discovered a little bit ago that falafel freezes well so when I made it on 2016-11-16 I made a double batch and froze it.
We had it today with some (store bought) hummus and Cava Style Harissa (which was spicy but awesome)
Thursday, March 23, 2017, 02:39 AM
Not much to say about this except that I am continuing to use Cava Style Harissa (Which I just moved to my recipe book). I mixed it with some greek yogurt and then some almond milk to thin it.
It was pretty good. I did like it but not as much as the salsa with the cilantro stuff (which I should try with greek yogurt)...
Tuesday, March 21, 2017, 08:58 PM
Meredith made a big batch of curry chicken salad with rotisserie chicken and made it about 6x the amount it calls for.
She followed the recipe pretty generally but accidentally used too much turmeric. It still worked pretty well. It had some spice from the cayenne and she used walnuts instead of cashews. Also, as usual used non-fat Greek Yogurt for the mayo.
Not too much else, but it was good as usual. And we have a ton of food for lunch for the next few days!
We also made broccoli with leftover tahini sauce from 2017-02-26. The broccoli was a bit overcooked and the sauce was old but it was fine.
Tuesday, March 21, 2017, 03:10 AM
Pretty simple meal of pita pizzas (and also some salad with leftover dressing). I made
And Meredith made: (both with fresh-from-the-garden oregano)
On both of them, we used some roasted garlic powder which was really good.
We baked them for 350°F for 15-20 minutes
Sunday, March 19, 2017, 09:35 PM
We were originally going to make half keftas and half koftas but somewhere in the process of making them, I got mixed up and started to mix the ingredients so I just made a big batch of both. Also, we decided to go with turkey instead since it was a great price, a good fat content (7%) and we thought it was a good change. The only problem was that it was a big thing of it (3.35 lbs). So I also eyeballed upping the spices.
I struggled to place it on 6 double-skewers. It was a lot and it was also very droopy. But, I managed to do it! I thought I'd have to grill it for a long time, but it ended up getting sufficiently cooked in time. I ended up keeping the heat on low while I worked on the mushrooms.
Anyway, they came out really good. I was worried that they would be too cooked but I think they held up really well. And, the flavors were a bit strange but they did worked. I mean, the koftas and keftas have very similar recipe (and origin?) so I think it worked pretty well!
Besides combining the recipes, I made a few small changes:
Again, these came together really well. Kind of surprisingly well!
We made the same mushrooms as yesterday since they were (a) really good, and (b) we had leftover teriyaki (though it was a bit too thick). They came out really good too. I think I figured out why: it is because it basically makes candies bacon!
Meredith also made fattoush though she basically just eyeballed everything. And, unfortunately the flatbread we bought went moldy (way too quickly!) so we also didn’t
Sunday, March 19, 2017, 01:46 PM
I really liked the harissa (now in my recipe book) from yesterday so I made a full batch. The only real changes I made was to pre-grind the crushed red pepper and I used about 1/3 cup oil instead of half. Grinding the crushed red pepper worked well enough, but it did get very, very hard to breathe in the kitchen! And, of course, it came out pretty spicy. I think it was fine with the lesser oil amount.
I also made our (now staple) Cilantro Chili Dip but used way too many peppers and didn't deseed them enough. It was spicy. I need to be more careful about the spice levels!