Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 189
KitchenKatalog: Blog 189
Sunday, February 19, 2017, 08:52 PM
We made Shepherd's Pie (along with a ton of prep ahead stuff) for dinner. It was pretty standard but with some different veggies. We made the beef with ground beef (in a bit of butter). We took the beef out and sautéed an onion, a bell pepper, and then later two yellow squashes. We then added frozen peas (which is part of the "recipe", not that there is one).
We seasoned it with salt, pepper, oregano, garlic powder, onion powder and lots of 21 seasoning salute.
Meredith did most of the mashed potatoes. She used greek yogurt, salt,garlic powder (a lot), a little bit of butter, and scallions.
It came out really good. As with last time, it looked like it was all meat but when cooked and served, it actually seemed like mostly potato.
Either way, it was great comfort food but pretty healthy (4 oz potato and 2.6 oz of beef per serving)! We should keep it in mind more since it made 6 servings so we have lunches too!
Saturday, February 18, 2017, 03:51 PM
** No Photo **
We made deviled eggs for a party. We did the Smokey Deviled Eggs as we had done before except we made a few small changes. First, we actually did use mayonnaise1 since we wanted them to be dairy free. Also, since our friend at the part was on a restrictive diet, we did the frizzled onions on the side.
They worked really well. I think I actually liked them more with mayo. And we did steam them a bit longer (15 min at ABQ altitude) so we had a firmer yolk for the filling.
We used a bit of the remaining homemade mayo and then the rest was Avocado mayo ↩
Tuesday, February 14, 2017, 10:02 PM
This was both our last Whole30 dinner and Valentines, but we went pretty easy. I did my usual seared salmon with some Mural of Flavor (described on 2017-01-25). I also used ghee for the oil but I brushed it on first which worked well. The salmon was very good. I was afraid I overcooked it but it came out fine. Note that the higher temp was better.
Meredith also made the broccolini like she did on Sunday and that was, again, very good.
Overall, a very fast and quick meal that was pretty tasty!
Sunday, February 12, 2017, 09:57 PM
We had about 10oz of lean turkey leftover from yesterday and decided to make turkey chorizo like we did on 2017-01-20. We were originally going to also fry some eggs on the side but instead we decided we weren't too hungry and went with just sautêing two peppers first and adding spinach at the end. Since we had less than the 1 lbs it calls for, I went scant with the spices
As expected, this was actually pretty good and pretty easy. A quick meal we will keep in mind. Also, petty tasty
Sunday, February 12, 2017, 07:38 PM
While we made this a few times already this month (A,B), we made Coconut Turkey Meatballs but this time with green curry paste just to mix it up. We followed the same changes as last time to make it less dry (and again, coconut flour). We also used an extra bell pepper to bulk it up. Also, we only had one can of coconut milk (and it was low-fat) so we used the milk-substitute kind for the other 3/4 cups.
It was pretty good. I am not sure I could really taste the difference with the green vs red curry but the red has a nicer color for the future1.
Also, we meant to put hot peppers in but totally forgot. Oh well.
While we will make it again, once Whole30 is over, we'll probably make it less often since it is pretty caloric ↩
Sunday, February 12, 2017, 01:45 PM
We made our pretty regular Patatas Bravas for lunch. Last time, we had big pieces of onion and forgot to blend it. This time, Meredith super chopped the onions and we chose to skip blending it.
For the potatoes, I microwaved them for about 6 minutes before doing them in the pan for about 30 minutes at 400°F. After they got super stuck last time, I used the non-stick foil.
I liked it a lot as usual. Lots of smokiness from the paprika and a bit spicy, but very good.
Sunday, February 12, 2017, 10:19 AM
We usually like to go out for our Anniversary and stay in for Valentine's Day but Whole30 is making us flip that a bit.
We decided to make Surf 'n Turf for our special meal. We made lobster tail with our favorite green sauce but with ghee for butter. And for the steak, we used two small tenderloin pieces sous-vide at 133.5°F for about 2.5 hours and then seared.
Meredith made the broccolini and it came out really well. She used a bit of ghee with some
They were really good. Nice flavor and a bit of spice.
It was kind of a small meal but everything was really good. Especially the tenderloin which had a nice sear and was cooked perfectly inside.
Saturday, February 11, 2017, 12:19 PM
We've been making this a lot (exhibits A, B, and C). We did it again but had to use turkey bacon since we couldn't find Whole30 pork bacon. It actually worked fine since I had bacon fat left over from last week. I just used that while I was going. And we used French's since Dijon is not Whole30.
It was good as usual. This is becoming one of our favorite winter lunches. While it isn't a pantry meal, everything had a long shelf life which also makes it easy.