Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 195
KitchenKatalog: Blog 195
Thursday, December 15, 2016, 07:03 PM
Meredith and I made Armadillo Eggs, one of her favorite christmas foods from home. We made them for a potluck later in the week.
It is basically stuffed pickled jalapeños surrounded by maple sausage.
Meredith's Mom wrote up some instructions HERE (but we're not sure about the times and temp).
We followed that pretty closely. It was kind of hard to do and took a two pounds of sausage to cover the jalapeños from the one can. I think we did it pretty well and close to the recipe though we had to cook it for much longer.
We did the 250°F for the hour and then turned it up to 300°F and had to do another 40 minutes for it to look done (all on convection).
Some of them seemed to explode a bit. We may have not done a good job with cutting them and/or sealing them. Or, it may have to do with trying neufchatel instead of cream cheese.
Thursday, December 15, 2016, 06:52 PM
I made Ramen Rice Krispies again. There really wasn't too much to it including us doubling the butter as we now say in the recipe (though I am going to change it to 6-8 Tbsp). The other thing was I figured I could mix the furikake into dry ingredients and that worked well and made life easier.
I ate a few while putting them away and I liked them as usual. I do think we should change the butter to 6 Tbsp since I am afraid they will all stick by the time we serve them.
I really like this recipe since it is kind of odd but also tasty.
Wednesday, December 14, 2016, 07:51 PM
I made what has become something of a common meal for us. It's just so simple. I did the same basic thing as 2016-11-02. I roasted 2 lbs of halved brussel sprouts on preheated pan at 450°F (face down) for 22-1/2 minutes. This was reduced from last time and I think it was close to right. Maybe about just 20 minutes next time.
I then tossed them with some Trader Joes Korean BBQ sauce (pictured below) along with 1/2 a pack of super firm tofu and then tossed them back in the oven for another 5 minutes. I tried to use a minimal amount of the sauce since it isn't ver healthy.
Still, it was pretty good. Quick, easy, and pretty healthy
Wednesday, December 14, 2016, 06:03 PM
I didn't really make this but I wanted to record this. I found the above at Costco and decided to give it a try for lunch prep.
I followed what they said and did it in the slower cooker for about 12 hours on low with water to just cover it. (Fat side up).
After it was cooked, I trimmed the fat off as much as possible and cut it up/shredded it. It made only about 1 to 1-1/4 lbs of meat. (I ate a bunch while bagging it). I then froze two potions of it. I am kind of surprised how much cooked off and/or was cut off with the fat.
What I ate of it (which was probably way too much) was really good. I don't really get credit since it was mostly store made. But it kind of makes me want to try to make it myself (and maybe with sous vide)
Tuesday, December 13, 2016, 08:36 PM
Not much to this. Our standard roasted cauliflower with soy chorizo. I tossed cauliflower with some oil and smoked paprika. Once it was roasted for about 30 min at 400°F (with convection). Meredith then heated up about half of a pack of soy chorizo with a bit of oil and capers (plus juice).
It was quick and easy!
Tuesday, December 13, 2016, 08:34 PM
(I only took a photo of it before cooking)
Meredith and I made Rosemary Shortbread for our respective work pot-lucks. We used the same recipe (with rosemary) as the first time (and our unsuccessful last time). We used fresh rosemary from the garden.
We doubled the recipe which was a bit of work but it eventually came together.
I do not know if it needed more rosemary of what, but we didn't think it was as good. It wasn't bad per se, but didn't have the strong, earthy flavor we liked so much before. Also, I think it needed to be cooked a tad bit longer.
We again tried like last time to roll it out and slice it (and baked it on silpats) but thankfully, it didn't spread out as much!
We also skipped the egg wash and sugar on top. I do not think that made too much of a difference but Meredith liked how it looked more without it.
Sunday, December 11, 2016, 09:00 PM
We made our regular Patatas Bravas. Meredith made the sauce, though it came out really spicy.
The new thing was trying to use canned potatoes. It was had to find the diced ones but we eventually found them. We really liked them on 2016-12-03 so we decided to try diced. I drained, rinsed, and dried them (with the salad spinner), then tossed them with oil. I used some smoked paprika and a tiny bit of salt (though they are really salty already so I went light). I was worried they wouldn't come out very good since they all stuck on the tray, but I think they worked fine. They had a similar texture to the full-sized ones. Sure enough, they had a nice crunch with some creamy interior.
I ended up doing them at 375°F (on convection) for 45 minutes.
Once the sauce was done (Meredith followed the recipe but it was super spicy) we topped it and then put on a fried egg.
The potatoes alone:
Saturday, December 10, 2016, 09:04 AM
A very quick breakfast. I baked the bacon at 350°F (convection) for about 18 minutes and then let had them on paper towel. Meredith made some fried eggs with green chile.
Not much else to say. Easy and fast breakfast.