KitchenKatalog: Blog 191

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.

Breakfast Eggs

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:

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.

Snow Pea Shrimp Stir-Fry

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.

Salsa Chicken Salad

We made salsa chicken like the other days for lunch. I hammered down the chicken to be roughly uniform thickness and baked it at 375°F for 20-25 minutes. We sliced it up and again made a dressing with cilantro sauce.

Patatas Bravas with an egg

We spent about 4 hours preparing food for the week, but we also had to make ourselves a lunch. We went with our standard Patatas Bravas. I diced up a potato and a half of russets (it's rare I use russet but I went with it this time). I microwaved them for 7 minutes (which was a bit too long) and then roasted them for another 35 or so. They roasted nicely except they really tried to stick to the aluminum foil.

I made the sauce as usual, though I forgot about blending any of it (which was missed). The onion was really big and I did french cut instead of the usual dice so there were large onion pieces. I will dice it next time (and remember to blend some of it). I also forgot the wine vinegar. Wine vinegars are allowed on Whole30, but I just forgot them.

Sous Vide Sirloin with Chimichurri

We made steak with chimichurri. The chimichurri was from The Kitchn (LOCAL ¹). Meredith prepped it ahead following the same closely except using lemon instead of lime since we didn't have it.

I made the steak with the sous-vide using the same temp as 2016-07-01, that is 136°F for about an hour to an hour and half. This time, I salted it before since we missed it last time. I then seared it on the cast iron with ghee and a bit more salt.

Finally, we roasted some brussel sprouts at 400°F for 30 min or so with some fox point.

I liked the chimichurri a lot and I think it worked really well on steak. But I also think the steak was a bit tough. It could have been cooked at a bit lower and/or less time on the sear. It was still good, but could be better. It was also not the highest quality level of steak, so that may help in the future.

U: guest, P: name of my Boston Terrier, all lower case ↩

Whole30 Mayo

I made some Whole30 compatible mayo with the recipe from Whole30 (LOCAL ¹). I actually tried to make this last week but it failed. I used real, good olive oil and I didn't read all of their tips that they post below the recipe.

This time, I followed the tips. I made sure the egg was warm enough, I used a more neutral oil (sunflower) and I added it super slowly. And I then used a 1/2 lemon at the very end. It did seem to work. We got real mayo. I only ate a little bit, but it tasted like normal mayo except needed some sugar (which makes sense as to why it is so hard to find it)

U: guest, P: name of my Boston Terrier, all lower case ↩

Romesco Cod

Meredith made romesco cod. We used the regular recipe sans ciabatta (for Whole30). She did the cod by seasoning it with salt and pepper, and then dredged it in coconut. She sautéed it with ghee and then when it was mostly done, she spread on the romesco.