Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 190
KitchenKatalog: Blog 190
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I had originally made salsa chicken to take for lunches just like last week.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.
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.
