Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 211
Tuesday, June 21, 2016, 11:37 AM
Meredith made the Black Bean and Feta salad (from 2016-03-09) with the same basic changes but without crab. I do not know what else she changed but it wasn't much. These were what we took for lunch two days this week
Tuesday, June 14, 2016, 12:00 AM
We made a quick dinner. I made the usual seared salmon with Meredith's cilantro sauce/dip. There wasn't much more to this one. Though I do not think I would waste the dip on this again since the flavors didn't really come through much.
Meredith the asparagus thing. It was really good and she said pretty easy. Here are her steps
Monday, June 13, 2016, 08:36 PM
We were again doing a Rotisserie chicken week. This was pretty easy. We used Costco's Power Green mix (Kale, swiss chard, and spinach). We used our regular healthier salad dressing (which I also went back and added a note about less lemon). We also had one extremely stale leftover bagel from the move. I cut it up, sprayed it with pam, topped it with salt and garlic powder, and toasted it. The bagel croutons came out really good!
We also topped the salad with tomatoes.
It came out pretty good! And easy!
Sunday, June 12, 2016, 08:28 PM
First meal in the new house! We needed something quick, easy, and healthy. We bought a Costco thing of rotisserie chicken earlier in the day and Smiths had a thing of 3 zucchini + 3 anaheim1 peppers on sale since it was getting old. We did those plus another zucchini.
We did what has become our regular calabacita trick: butter. We used 2-3 Tbsp butter (but it made 4 servings) plus some adobo powder, salt, and garlic powder.
When it was almost finished, we added ~12+ ounces of Rotisserie chicken.
It came out really good. Not a ton of food since we divided it into 4 but it was enough. Also, this was our first time getting to test both the new kitchen and also the new cast iron pan.
This is a guess! They kind of looked like very long and smooth banana peppers. But they were also old. We're really not sure ↩
Tuesday, June 07, 2016, 08:22 PM
We are moving in a few days and have packed just about everything that will be going or getting donated. We had a frozen tofurky and lots of vegetables so we decided to work with that.
You can see we used a aluminum lined cast-iron pan. The recipe for the baste calls for soy sauce, oil, and a bunch of other things. I had to work with the few things we kept around (and anything cold).
So I made a baste with chicken broth, oyster sauce (in place of soy), garlic powder, cumin, and pepper. I killed the whole vegetarian thing, but we didn't mind.
I also took a pound of frozen green beans and some frozen corn. I covered it well and put the whole thing in the oven at 350 for 1.5 hours. It calls for some other things, but I just winged it.
The whole thing is 5 servings but I just broke it up into 4.
Thursday, June 02, 2016, 09:17 PM
We needed a quick meal and wanted to use some of the tortillas and rotisserie chicken. So we made the usual Huevos Rancheros. Nothing really to it. Just used up the rotisserie and some smokey sauce
Wednesday, June 01, 2016, 08:00 PM
Our original plan was to make fresh/spring rolls, but we spent much of the night packing and just didn't feel like dealing with the rolls. So we made this into a salad.
As you can see in the picture below, we made the salad out of:
For meat, we had two things:
Like I said, the plan was to roll it up but we decided to turn the sauce into dressing and make it a salad. Much easier and very good.
Meredith made the dressing inspired by The Food Network though we really only used that as inspiration so I am not copying it locally.
Meredith used the following to taste:
We also made a cucumber salad with this Will Cook For Friends recipe (local). Meredith has done this before and it was good so she did it again. The only real change was the use the vegetable peeler on the carrots instead of the spiralizer. Also, she went on the light side of the honey.
Tuesday, May 31, 2016, 12:00 AM
We made a meal heavily inspired by this Serious Eats Recipe (local), though we really didn't follow it at all except (sort-of) for the onions.
We used rotisserie chicken breast instead of cooking chicken. I just chopped it up into small pieces and then sautéed it a bit with some smoked paprika and garlic powder. Nothing special
Meredith made her regular Romesco Sauce1 except she made her life much easier and used canned roasted peppers. Honestly, when they are in the sauce, you can't tell a difference and these were so much less work!
And for the onions, we did them on a sauté pan and seared them since they didn't fit on the grill pan. Other than being a bit hard to chew, they were really good.
Note to self, I should make the romesco it's own recipe page ↩