Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 191
KitchenKatalog: Blog 191
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!
Tuesday, January 31, 2017, 07:59 PM
We made the Coconut Curry Turkey Meatballs like we did on 2017-01-20. They were so dry last time that I:
This seemed to work pretty well. Between those changes and making them a bit bigger (only made 34 this time). Like last time, I finely chopped some basil for the dried basil and, since it needed spice last time, I added a finely chopped serrano pepper.
I made the meatballs on Sunday. Today, Meredith made the sauce using the recipe with the only change being the addition of two serranos.
We really wanted to use Thai basil and Thai chile peppers, but didn't feel like going all the way to the asian market.
The extra fat helped and the spice was good, though it could have used more still.
We served it on cauliflower rice.
Good and easy meal!
Tuesday, January 31, 2017, 06:47 AM
Meredith had originally planned to make breakfast egg muffins. She spiralized a russet potato and put them at the bottom of a muffin tin and baked it to crisp it a bit. She sautéed:
then added egg beaters with green sauce. After baking it for ~30 min at 400°F.
Sadly, they stuck so badly. We could barely get them out!
There was still tons of leftover potato and veggies so this morning, I started by laying out a bunch of the potato spirals and letting them crips. I then added some real eggs, some egg beaters, more green sauce, and green chile. It worked surprisingly well! The potatoes added a nice texture and everything else tasted good. Green chile and green sauce go really well in eggs.
Monday, January 30, 2017, 08:15 PM
We made a really large portion of Whole30fied version of the snow pea stir-fry with cauliflower rice.
We used coconut aminos for the soy sauce and a mix of Trader Joes Harissa and Tabasco Sauce for the sriracha.
We made a ton of it. We used a bit under a pound of shrimp and a big cauliflower thing from Costco plus about a pound of shrimp.
I used a bit too much salt on cauliflower but I think that worked really well. Also, the sauce with cauliflower mixed well.
And it worked well for Whole30