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 > 189
KitchenKatalog: Blog 189
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.
Friday, February 10, 2017, 07:00 PM
This was a two part meal. First, we had a phone date but were hungry so we made roasted potatoes from the can as we've done before. I tossed them with olive oil, salt, and smoked paprika and then did them at 400°F for an hour (on convection, turned half way). These were amazing as usual.
The other part was just a repeat of 2017-01-24 except it just wasn't as good. I didn't marinate the shrimp with the sauce and I do not think I did a good job mixing it all. Not bad, but not as good.
Thursday, February 09, 2017, 09:15 PM
I had originally made salsa chicken to take for lunches just like last week. We had extra so I used it for dinner. The biggest change is the dressing that Meredith figured out.
We made a really good dressing with roughly: ( SEE RECIPE BOOK PAGE)
I also tried to make it more interesting by using sunflower seeds and broken up plantain chips for crunch. I think that worked really well too.
I really was happy with this dressing. I think we would do this again!
Thursday, February 09, 2017, 09:07 PM
**Photo to come later**
I made a Whole30 version of our Taco Stew. We used the same basic recipe except without the corn or beans. I tried to bulk it up with extra peppers and I was supposed to add extra zucchini but I forgot and just had the one. I also added two jalapeños with the seeds and all. The only other bulk was some home-grown kohlrabi (which were a pain to chop)
I used the same spice mix as yesterday for the taco mix (all commercial ones have sugar, MSG, and/or corn flour).
It was actually pretty good. Spicy from the jalapeños but I liked it. It could have used more bulk. I wish I had used the other zucchini.
