Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 213
Wednesday, April 06, 2016, 12:00 AM
We made our usual Chicken Pot Pie (which I have now made into it's own page). We did the recipe and added Green Chile. I skipped both the lemon juice and the franks red hot. I think that the acidity/brightness was missed. But the chile was pretty good. It was spicy but could have used more flavor.
We also topped it with toast which was fine. Not as good as real biscuits (or presumably the phyllo). Worth doing again in the future.
Tuesday, April 05, 2016, 09:30 PM
We were originally thinking of making our usual seared salmon but Meredith had the idea of doing an asian version. We used this Cook Republic Recipe (local) with a bunch of changes.
First, we seared the salmon using the usual method. That worked ok except that the sesame oil caused a ton of smoke. We also used half the amount of sesame oil. I went slightly light on the fish sauce but not much. (oh, as just used the micro plane to make ginger paste)
Meredith made the dressing and the salad. She went light on the oil but stayed with the general dressing.
For the salad, we skipped the glass noodles and used par-cooked asparagus in place of the snap peas. We also skipped the cucumber since ours went bad. And no pine nuts. The mint was fresh from the garden. She used a vegetable peeler to slice up the carrots which worked well.
Overall, it was pretty good. Other than the smoke, I liked doing the salmon like that. It was certainly very flavorful and the salad and dressing also worked out well.
We will certainly do this again when we want salmon.
Sticky Seared Salmon and Asian Crunch Salad (from Cook Republic)
Local Copy (U: guest. P: name of my dog, lower case)
Monday, April 04, 2016, 08:00 PM
We made Flat Out Pizza. Pretty simple and easy. We used Flatoush Flat Bread (~90 cal each).
I did one with BBQ sauce and one with Vodka sauce (the low cal one we often use for soup). I used rotisserie chicken and roasted red pepper with low fat mozzarella cheese. I also topped it with a bit of sriracha and salt (the cheese needed it).
Meredith also used the vodka sauce, red pepper, and rotisserie chicken capers plus the mozzarella.
I did it at 400°F for about 13 minutes.
Honestly, this is a pretty easy and mediocrely healthy. It is fast and the kind of perfect thing for a weeknight.
Monday, April 04, 2016, 08:00 AM
Meredith made modified chicken laap for lunches.
She did the stated recipe (except very light on the fish sauce and replaced some with soy). Plus the following
Of course, everything was really done to taste, but this is the general idea.
The biggest thing was the (untoasted) ginger and the lack of bite from the fish sauce. Meredith really doesn't like it so she went very low on it, but I think it really needed the bite and saltiness. She replaced some of the fish sauce with soy but not completely. I would do that next time. It would no longe be as Thai flavored but should still be good. Also, the ginger was extremely strong.
But, it was still a pretty good lunch.
Sunday, April 03, 2016, 12:16 PM
We made egg clouds based on the recipe from The Perfect Egg, by Teri Lyn Fisher & Jenny Park (LOCAL. We followed their recipe pretty closely and added chives fresh from the garden. It was actually pretty easy to do all of this. You just beat the eggs to medium-stiff peaks and then make a divot and add the yolk. We cooked it (on convection) for 11 minutes. I think next time, we'll do 8.
We also had it with some caprese salad.
Egg Clouds (From The Perfect Egg -- Book by Teri Lyn Fisher & Jenny Park)
Local Copy (U: guest, P: name of my dog, all lower case)
Saturday, April 02, 2016, 12:00 AM
I made my regular house (aka "No Name") jerky and a BBQ jerky.
I used the regular recipe except did half the apple cider and the other half water since this was unfiltered.
It come together and extruded normally, but for some reason, despite being the identical beef to the BBQ, this was so oily when I checked on it. I swear I couldn't even really blot it. I ended up at a certain point since it was late, turning it off, placing it open on a lined plate, and refrigerating it. It seems to have reabsorbed the oil or something since it was fine in the morning. As usual, I treat these as something you should refrigerate but can last some amount of time
I kept this super simple. I worked out the math on salt and went with:
I mixed the TQ and the water, then mixed it all. I know Sweet Baby Rays is super fake (first ingredient: high fructose corn syrup) but I like it a lot. These came out pretty good. Not overpowering amount of BBQ sauce and you could still taste beef, but also not super overpowering.
I marinated them both for about 3 hours, then started drying at 6:25pm at 145°F. At 10:45pm, they were super oily (especially the House) as mentioned above. After blotting them, I did another hour at 160 and then basically gave up. I think they worked out fine though.
Tuesday, March 29, 2016, 12:00 AM
(forgot the photo...)
We made our regular lasagna soup and used the sauce as noted here.
As we usually do, we used less chicken sausage and skipped the carbs. But this time, we also used a ton of vegetables. First, we added mushrooms which were really good and we'll do again. We also used 1.5 onions and 3 bell peppers (two red, one green). The extra vegetables really bulked it up as we like.
Certainly something we will consider next time too.
2016-05-18 Update: Recipe moved to its own page
Sunday, March 27, 2016, 12:00 AM
We had people over so we made the usual for breakfast. It was a bit of a juggle with four different pans, each with four slightly different versions but I think it came out ok.
We used "505 Hatch Valley Green Chile Honey Chipotle Salsa" pictured below (taken from the website)
