Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 198
KitchenKatalog: Blog 198
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 ↩
Monday, October 31, 2016, 07:57 PM
I made the pretty standard chicken pot pie with only a few modifications. We had a few extra leaks leftover so I used them along with a packet of green chile. Since there was already the green chile, I skipped the Franks and added some apple-cider vinegar (we were out of lemons). Finally, I added a bit of worcestershire sauce for more savory flavors.
I think that is about it. It was really good as usual. Served it some sliced bread to make it a really nice meal.
Wednesday, October 26, 2016, 08:17 PM
This was a super fast meal since we didn't really feel like cooking. I made green chile chicken by flattening and cutting two chicken breasts into pieces. I topped them with some salt and cumin. I then sautéed them and then added some white wine and a bit more cumin. After that cooked down, I added a ton of chopped of roasted green chile and (too much) lite cheese. That was really about all.
Super easy and really good. Maybe a bit too much cheese (and probably too much chicken). But other than that, and easy!
Tuesday, October 25, 2016, 08:13 PM
I made our pretty typical lasagna soup. We made a few small changes but overall, it was the regular. We didn't have bell peppers so we used some roasted New Mexico Green Chile and I also added some carrots and zucchini to bulk it up. We also used extra mushrooms.
The other twist was that we used four cheese tortellini and skipped the mozzarella cheese. I think this worked pretty well, though it does add some calories.
It made a enough for dinner and lunch so that was nice.
Monday, October 24, 2016, 08:14 PM
Meredith and I made a modified Hiroshima Okonomiyaki. We used the same basic recipe as the first time but with rutabaga noodles like the last. We had to make some changes again such as:
I think it worked pretty well for the most part. I had trouble flipping mine. And everything else but the bacon worked well. The bacon in the past was a great substitute, but this one (green chile flavor from Whole Foods) was really thick and fatty. That made it really hard to cook it down well on the pan and was fatty. So other than that, we liked it. It was a good bit of work but kind of fun.
Meredith also made delicata squash with the same method she used on 2015-01-01 but with less sugar and oil. That cooked nicely though it didn't really go with the Okonomiyaki. Finally, we made roasted cauliflower with smoked paprika, salt, and garlic powder but we're saving that for lunch.
Phew! Intense cooking for a Monday!
Saturday, October 22, 2016, 08:53 PM
We were invited to a Halloween party (Meredith's cool Halloween drink in a separate post) and we wanted a good but healthy option to eat while there. So we decided to go with the Pomegranate, Kale, and Wild-Rice salad we've done a few times before.
I followed the recipe pretty closely with only a few minor changes. I did the trick with the rice where you toast it a bit first. I sautéed it with some butter before adding the water. I also used a bit of butter while doing the shallots. I went heavy on the walnuts and (lite) feta and used a ton of salad.
I followed some guide on the rice that said to do about 4:1 (
As you can see in the photo below (all but the walnuts visible), it filled the bowl. Mixing it was really hard but I got it by moving it between two bowls. I also then took out an Alaskan Ulu and used that to chop the salad. That helped a lot! It was much easier to mix and I liked the consistency (Not really sure if the ulu was intended for use, but it did the job!).
The salad was very good. And we had tons of leftovers making for a nice lunch the next day (with a salmon or chicken burger for more protein).
