Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 190
KitchenKatalog: Blog 190
Tuesday, February 07, 2017, 07:49 PM
We made Turkey Taco Skillets. We actually made a 2-4x batch. It calls for 1/2 pound of beef turkey but we used 2 lbs and extra veggies. We obviously skipped the corn and cheese for Whole30. But overall, it worked pretty well. Maybe a bit too much veggies in the pan that I had to turn up the heat to try to boil off some of the liquid.
It was pretty good and made 6 reasonable (though not huge) servings.
Meredith realized we also forgot the tomatoes.
Monday, February 06, 2017, 08:40 PM
Pretty standard and simple meal. I cut up
I tossed them with olive oil, garlic powder, onion pepper, salt, and pepper. I roasted them for about 30 minutes and then added whole30 compatible chicken sausage.
I think I should have spread this out into two trays. It was good but it kind of steamed. I like how easy this meal is!
Monday, February 06, 2017, 08:15 PM
We made Crab and Avocado Hand Rolls (Temaki) from The Kitchn (local). It is pretty simple. We used Whole30 Mayo.
We followed the recipe pretty closely except we didn't have scallions or micro greens. We also used seaweed snacks instead of nori. That worked pretty well, though it was hard to fold so we kind of just did it like a cracker.
I liked it though it got a bit too gross from the crab. I think that flavor can be a bit strong not baked into something.
We figured this is a good most pantry style meal we should keep around. And it was nice getting to eat outside.
Sunday, February 05, 2017, 08:28 PM
Meredith had keftas in Epcot when she went Disney last fall. We decided to make them since the work fine for Whole 30.
We used this Serious Eats Recipe (local) but with just beef (and just 1 lbs). We also finely chopped the red onion instead of grating it. This worked fine enough.
We also grilled the eggplant with some of the similar spices.
We liked them, though Meredith would have preferred it without the mint. I didn't have anything to compare it to.
Saturday, February 04, 2017, 08:10 AM
We made eggs and (paleo/whole30) bacon. We used the same stuff as last time. It worked out well. I like this mix for breakfast a lot.
Friday, February 03, 2017, 07:02 PM
We made Chicken Piccata using the same recipe as the first time. Last time we had to pan a bit too hot but it came out okay. This time, it was more of a train wreck. The walnuts didn't stick. Maybe they were too large pieces or because they were frozen. But they didn't work well.
Then they started to burn a bit more so we had to pull it off and get it in the oven. Also, when making the sauce, it was (a) burned and (b) a bit sour because of getting a bit too much caper juice.
I think this gave it a bad taste. I would certainly make it again since it was so good before, but this was not a good example of the recipe.
Thursday, February 02, 2017, 09:03 PM
We made a Whole30 version of the brussel sprout hash we made before. The differences were that we used regular (French's) mustard since Dijon is not Whole30 and we deglazed with broth. Of course, we had to find sugar free bacon:
Other than that, we followed the steps and idea as last time 1.
It came out really good. You could tell it was a different mustard but not in a bad way. I would say this is a quick-ish meal and pretty good and easy!
Actually, I even baked delicata squash but they were old and didn't taste very good. ↩
Wednesday, February 01, 2017, 08:53 PM
We tried to make a Whole30 version of our Chicken Pot Pie. We also wanted to make a larger thing of it to have lunch.
To bulk it up, we also added half of a spaghetti squash. And since we couldn't have Better Than Bouillon, we used chicken broth for some of the milk and for any extra liquid. We also used coconut flour. We obviously skipped the peas. Also, the carrots were from Meredith's garden.
Finally, I forgot the thyme. And I added a bit of green chile.
Actually, Meredith did all of the chopping for the dish as seen below:
Overall, it was not amazing. I am not really sure why. I suspect it was the spaghetti squash or the flour, but I really not sure.
It did make a ton of food!