Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 195
KitchenKatalog: Blog 195
Saturday, January 21, 2017, 09:45 AM
We prepped ahead and made turkey scotch eggs. We used the recipe from Stupid Easy Paleo (LOCAL) (and using their gingerbread spice -- local is on the other page).
We halved it with an extra 1/2 lbs of turkey from the night before with 3 hardboiled eggs.
They were surprisingly sausage tasting, though a bit dry. I would consider this again either for breakfast or using this sausage mix for other things.
I made these again later with 93% lean beef. I did everything else the same except I did the eggs for only 9.5 minutes so that the insides wouldn't get overcooked. As you can see in the second picture, they were a bit undercooked after everything.
I did my very best to wrap them all and it worked well enough, except when I cooked them, the beef pulled back on some of it.
I think I liked the turkey more. With the beef, the flavors didn't meld as well and gave it a less-enjoyable taste. Certainly not bad, but I would do Turkey (or maybe pork?) next time.
Friday, January 20, 2017, 08:00 PM
We made Coconut Curry Meatballs from Wholesomelicious (LOCAL). We used this as the base recipe but made a few changes because of what we had and general preference:
Between the lean meat (and no sausage), the difference of coconut flour (maybe?), and the egg, the meatballs were dry!. The flavor was good but they desperately needed some moisture!
For the sauce, we basically followed the recipe except that last 1/4 cup of coconut milk was the light kind.
The sauce came out very good but desperately needed some heat/spice. We should have thrown a bunch of chiles in there! The flavors were good, but this was just lacking the spice we like with Thai food.
We still liked it though. It made a lot of food with 50 meatballs (we ate half). We also did it on cauliflower rice (which I adjusted down the temperatures on that recipe).
We need to put more fat in the meatballs (higher fat content turkey, additional other, some kind of real turkey sausage). They were simply way too dry! Also, everything needed more spice. There was none in the sauce and barely any in the meatballs.
Also, we really should have been using Thai basil, not Italian basil.
Finally, we need to up the spice level.
Friday, January 20, 2017, 10:03 AM
I made turkey chorizo for breakfast using the Feasting at Home recipe (LOCAL). I do not think it is even intended to be a Whole30 recipe, but it worked fine for it. I thought it was a bit heavy on the seasoning, especially the oregano. Less in the future. And maybe more smoked paprika.
We also made (purple) sweet potato hash. I chopped them and microwaved them with a little bit of water for 5 minutes. I then crisped them on the cast iron with some ghee and added salt as I went.
It all came out pretty good. A nice breakfast. And we have some leftover chorizo for later.
Wednesday, January 18, 2017, 08:43 PM
Meredith and I made Buffalo Chicken Casserole from Jay's Baking Me Crazy (LOCAL). It is a Whole30 recipe but it is also pretty good being full of vegetables from the squash and carrots. I used this Kitchn recipe (LOCAL) with some Frank's as sauce.
We followed the recipe, but used the ranch from this recipe (LOCAL) which we'll use later. We had to buy chipotle-lime Whole30 compliant mayo since that is all we could find at the moment.
It was pretty good and made 5-6 meals worth. It was also pretty tasty, though overpowered by the Franks Red Hot.
All local recipes are U: guest, P: name of my small dog, lower case
Tuesday, January 17, 2017, 07:55 PM
Second day of Whole30. We made shakshuka as a simple meal that we could also do some prep ahead. We cut the onions and peppers ahead of time to make life easier.
We had:
We sautéed the onions and red bell peppers (with some salt and pepper) until they were started to caramelize. I used a mix of ghee and olive oil. I then added the tomatoes and then a ton of spices:
It let it cook down and then poached eggs in it.
It came out very good. Wasn't too much work with the prep. The roasted tomatoes also gave it a very nice flavor. I also liked the caramelized flavor.
Monday, January 16, 2017, 09:18 PM
This was our first day of Whole30 and decided to go with a chicken recipe. We used the recipe from Wholesomelicious (Local 1). We followed it pretty closely except we used two larger breasts. And, since we didn't scale the chicken, we had leftover walnuts so I mixed them with salt, pepper, and egg and made a small snack.
I think I had the pan on too hot and started to burn the walnuts. I had to take if off the heat and finish it in the oven. I then made the sauce (with tapioca starch instead of arrowroot).
We also quickly tossed the spiralized zucchini in the sauce for a little bit to soften it. Finally, Meredith topped it with some meyer lemon zest instead of parsley.
We liked it a lot. There was a lot of flavor; especially the walnuts got nice and crispy. The sauce was a bit lemony but not too bad. We would likely not make this off of Whole30 since it is a lot of walnuts but was great for dinner while doing it.
U: guest, P: name of my small dog, lower case ↩
Monday, January 16, 2017, 10:12 AM
Not much to this, and I do not have a real photo, but we bought this Whole30 pulled pork and mixed it with green chile to stuff into sweet potatoes.
We used this pork which worked fine, but it was a bit fatty. By cooking it on the stove, we rendered out some of the fat.
Not much to it, but it was pretty good.
Sunday, January 15, 2017, 09:32 PM
Meredith made a big thing of Egg Bhurji in a casserole form to be prep-ahead breakfasts for whole30. She followed the recipe pretty closely except went heavy on the ginger. We also don't know exactly how much egg we used. Probably a bit heavy on them but that's fine.
We also realized, after the fact, that there was soy lecithin in the pam but we decided that there was such a little amount that we would still eat it, but not use it again.
It worked out well as a breakfast thing. It's a lot of chopping, but we'd prep it again.