Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 198
KitchenKatalog: Blog 198
Tuesday, November 15, 2016, 07:57 PM
I made Jerk Chicken Tacos with the extra jerk chicken from 2016-07-31. We had made a ton of it then and froze a bunch. (I think we have one left). I reheated it from frozen by lightly steaming it to let the extra water pour off. I then drained it and cooked it right over the heat with a bit of water. Not surprisingly, they were a bit chewy. But still very good!
I also made some stir-fried eggplant. It was the asian style. I cut it into longish pieces and stir fried them with a bit of salt until they were soft. I then added a little bit of Soy Veh. Just enough to cook onto it and add flavor. I liked it a lot, though Meredith thought it was a tad salty.
Wednesday, November 09, 2016, 07:31 PM
Meredith and I made what we've decided to call "Meredith Style" Chicken Marsala. It's not really classic chicken marsala, but we've decided that's what we'll call it.
Anyway, we followed the same idea as the first time. We had a ton of mushrooms so it was a bit too much but other than that, we liked it a lot!
Tuesday, November 08, 2016, 12:00 AM
Meredith and I made Beer house clams like we did before. We had to use frozen clams because its Albuquerque. We've used them before for mussels and they were fine, but these weren't as good. Some didn't open, some were sandy, some were fishy, but most were fine. I would (hesitantly) try the clams again. We steamed them a bit just to heat them up from frozen. This way we could still use the liquid later in the recipe.
We followed the general idea of the recipe except we didn't have green onions. We used a quarter of an onion for the white parts and some chopped up chives for the greens. And the Thai Basil was 100% home-grown (from seed). And we skipped the garlic. And we used serrano peppers (which filled the room with cough-inducing smoke).
The soup was the standard Roasted Broccoli Soup. There was a lot of broccoli so I used a lot of water...maybe too much. We again added a bit of soy sauce and worcestershire. I kept adding some more seasonings, but it was just a bit bland today, though a little bit of salt when we served it, it was fine.
Monday, November 07, 2016, 07:39 PM
Meredith and I made Kimchi Fried Rice from Food52 (local 1). We followed the recipe pretty closely but with less rice. Actually, we made 4 cups of dry brown rice and stored 3 bags in the freezer. I did the rice with 2:1 ratio water, to rice. Toasted the rice in butter for a bit then added water. Simmered covered for 50 minutes then rest for 10.
Anyway, we used 1/2 a pack of the Super Firm tofu cubed and stir-fried as the main meat. We also went heavy on the soy sauce. The Kimchi was the one pictured below.
We didn't have all of the other optional ingredients but we super, super bulked it up with 1/4 head of cabbage (plus a little) and a huge amount of sugar snap peas.
It made a lot of food though it was really just the rice ad tofu with calories/points.
I liked it a lot. It wasn't as good as the restaurant one Meredith had a little while ago but it was still good. I used nearly the full thing of kimchi. Next time I would use it all since this was pretty good.
And, we got to have meat-free Monday!
U: guest, P: name of my dog, all lower case ↩
Saturday, November 05, 2016, 05:46 PM
Apparently, one of the new hipster trends is sweet potato toast. You thinly (~1/4 in) slice a sweet potato and then toast it. We tried just that, you we had to run the toaster on the highest setting twice.
Anyway, we had done it earlier in the day with cream cheese (not pictured) and it was kind of cool so we tried it again with different toppings.
We did:
They were all pretty cool. Not sure if I would say they take the pace of real toast, but fun and new.
Thursday, November 03, 2016, 08:06 PM
We made a pretty simple meal: Delicata Squash and seared salmon.
The seared salmon using the regular recipe. I did it with a mixture of smoked paprika, salt, and penzeys' Roasted Garlic Powder.
Meredith did most of the delicata squash. She sprayed it with pam and then just topped it with brown sugar and ~1 Tbsp of crushed red pepper. She baked it at 350 for about 40 minutes total. usually she flips it but we just let it go this time.
It was a really nice meal. Pretty easy, delicious, and healthy!
Wednesday, November 02, 2016, 08:27 PM
This was a very simple but pretty good meal; especially for a weeknight. We pressed and then marinated tofu in some Soyaki (or Soy Vey) plus sriracha.
I halved a bunch of brussel sprouts and tossed them with some oil and salt. I preheated an oven to 450°F with a pan in there. Once it was up to temp, I roasted them cut-side down for 20 minutes. I then took them out and tossed it all with the tofu and more Soyaki and sriracha. I then roasted it for another 7.5 minutes.
Pretty simple and not too much work. Plus I think this is a pretty healthy meal!
Tuesday, November 01, 2016, 09:23 PM
Meredith and I teamed up to make chicken enchilada "lasagna" similar to last time. Meredith started it with half an onion and two red bell peppers plus cumin1, salt, pepper, and garlic powder.
We had to take a break in the middle because of a dog emergency. When we got back, I finished it by adding mushrooms, chicken (around 1 pound) and green chile.
I added a bunch of canned green chile (505 Brand -- and not the sauce, just chile). I added some to the mix of chicken and stuff and then when I was layering it, I added a very thin layer. The layers were two corn tortillas, chicken mix, green chile (again, light on it) and then lite cheese. I made two of them.
I liked this though I think I liked the flavors more last time (though Meredith disagrees). It was also a bit spicy!
Meredith was in charge. That means lots of cumin ↩