Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 197
Monday, November 21, 2016, 07:45 PM
This was a quick meal. Meredith had the idea to use up the rest of the vodka sauce. We had some chicken tenders so we cut them up, tossed them in some flour (with salt and pepper). I heated up some oil with a little bit of butter and sautéed it for a bit. When it was close to being finished, I tossed in the rest of the sauce and some zucchini noodles (there wasn't much left but it was enough). I let that simmer for a bit
We also roasted some Broccolini with just salt and pepper and roasted at 400°F for about 18 minutes.
I liked it enough. I think we should have used a bit more salt on the chicken and maybe a little less sauce.
Sunday, November 20, 2016, 07:53 PM
In the craziness of making food earlier, I was also making Moussaka. I followed the general recipe. There wasn't too much to change or anything, but this came out super watery. I let it simmer for a long time and it was still very wet when it was cooked.
Still, it was good as usual. I like that the entire thing had only 1.5 pounds beef. We cut it up to 8 servings and are freezing some of them.
Sunday, November 20, 2016, 02:54 PM
I made the Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta, though with a mix of baby kale and arugula. I followed the recipe pretty closely though I used some butter for half or so of the oil. I also added a few cloves of garlic.
I think that was about it. It made a a good amount of salad but I was hungry so that was good.
Sunday, November 20, 2016, 11:54 AM
Meredith and I made Pavlova like we've done once before. We followed the recipe basically to the letter on both the meringue (which we made in the morning) and the whipped cream. I did end up going an extra 10 minutes in the oven since it didn't look done.
We topped it with pomegranate and some sliced persimmon, sliced to try and show the star-pattern inside.
I thought it worked pretty well. To quote Meredith, it isn't an indulgent dessert, but it is pretty good. And, pretty healthy as far as desserts go! It was also surprisingly easy, other than having to wait around for the 70+ minutes to cook.
You can kind of see from the picture that it really does get crispy on the outside but nicely gooey inside.
Saturday, November 19, 2016, 04:10 PM
Meredith and I made brussels sprout hash with bacon. We started with four slices of Whole Food Black Forrest Bacon which we fried up in the pan. When that was getting crisp, we threw in a bag of sliced brussel sprouts plus
She also deglazed it as we went with some white wine.
It was a nice, quick, and easy lunch. We didn't want or need a ton of food since it was late, so this worked well.
Friday, November 18, 2016, 09:17 PM
We had a Meredith Meal and also some calabacitas. We usually have more veggies but this time we did the calabacitas.
For the "Meredith Meal", we had the the following:
The calabacitas were our pretty typical ones. Like I talked about here the trick is to use butter. Not to go crazy on it, but just to not skimp either. I did onions and three (!!!) serranos plus a bunch of squash. I let it go until the onions have nicely caramelized.
Whole Foods will apparently cut off the fat for you. It was great! They could cut it super thin and you aren't paying for what you don't want. ↩
Thursday, November 17, 2016, 07:58 PM
I've had a lot of really good fried brussel sprouts with different seasons at some restaurants. They always had a bit of a SE Asian flavor, I figured we could get close by roasting them and then using some seasonings. I roasted them at 450, face down, on pre-heated pans.
I made the Vietnamese Wings Sauce, again not actually doing it on wings like last time I basically halved it with a little extra water. I did do the garlic water and stuff but I fried them with a lot less oil. I ground the sugar in the spice/coffee grinder which worked.
I cooked down the sauce (though not enough) and then put the roasted sprouts and tried to let it cook down some more. It kind of worked, though they got a bit water logged. I should have cooked down the sauce a bit more so it coated more and soaked less. Next time...maybe. We may try to find some other sauces too. Especially since Meredith doesn't like the smell of the fish sauce.
Meredith also made scallops. They were on sale so we got a good bit and seared them with some salt and pepper. I think we know why they were on sale. Only a few had a lot of flavor. It wasn't Meredith's cooking; it was just kind of bland scallops.
Wednesday, November 16, 2016, 07:34 PM
I made the usual falafel. I actually made it yesterday and made a double batch and froze half. It was pretty standard except I used apple cider vinegar instead of the lemon and I went heavy on the oil and spices. I actually made these changes to the recipe. Meredith liked it a lot and I thought it was pretty good too.
I also made kabocha squash (400°F 30 min w/ a flip 1/2 way). And Meredith made her normal Tzatziki