Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 235
Monday, April 13, 2015, 07:20 PM
I made Koftas. They were pretty easy. I followed my usual recipe except I also added cilantro. Rather than do it on the stove with a pan, I made my life much, much easier and baked them at 350 for 15 minutes. (Much easier)
I also stir-fried cabbage and used dome Frank's Red Hot inspired by the stuffed peppers. The cabbage was too much. Should have gone lighter on the sauce and maybe added some oil.
Meredith made the Tzatziki using her usual method. We served them with tortillas.
Original Wordpress ID and Date: 9868, 2015-04-13_192055
Monday, April 13, 2015, 10:05 AM
I made these for Meredith for lunch. I never actually tried it but I did eat the filling. Pictured above is before being cooked. The recipe was from Primally Inspired(local below). We followed it for the general idea but with just one chicken breast and a quarter head of cabbage. I didn't have parsley or chives so I used some Italian mix. I also added garlic and probably heavy on the onions. Instead of butter, I made the buffalo sauce with mostly just the Frank's Red Hot. Some olive oil but not much.
However, I did make a pretty major mistake. I cooked the chicken in the toaster over and couldn't figure out why the chicken was never getting to temperature. I kept it cooking and then moved it to the oven since it just wasn't cooking. Except I had the thermometer in celsiusso I overcooked the crap out of it. From the small parts I tasted and Meredith's reports, it was fine.
Again, I didn't try it cooked but Meredith said we should do this again. Though not sure why they call it ranch. Maybe the spices? In that case, I would use some ranch mix.
Buffalo Ranch Stuffed Peppers (from Primally inspired)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9860, 2015-04-13_100524
Sunday, April 12, 2015, 09:15 PM
I made a pretty simple sauce for mussels. I sautéed onions and garlic then added white wine. Possibly some other spices but I do not remember exactly. I then added the mussels and let them steam for a little while (just in the bottom)
Original Wordpress ID and Date: 9853, 2015-04-12_211520
Saturday, April 11, 2015, 09:10 PM
This meal was inspired by this recipe but we really did our own thing. I used the Whole Foods instructions (See picture on bottom) to make the grits with 50/50 of water and almond milk. Actually, I started out without enough water and had to add more. It took a bit of time but I got it to work. I also added Osem to the mix instead of salt. With about a few minutes remaining, I added about 1/2 cup parmesan cheese. Oh, I also put about 1-2 Tbsp butter in the liquid.
I am not sure if I tasted the cheese, but the grits were really good and super simple.
We served it with scallops (3 each) and romesco sauce (plus extra to mix in). Finally, we also roasted some eggplant after letting it sit a bit with salt to remove bitterness.
Original Wordpress ID and Date: 9850, 2015-04-11_211040
Wednesday, April 08, 2015, 09:10 PM
Pretty simple Wednesday night meal. Miso fish (from Trader Joes) and roasted cauliflower (just roasted for at 400 or so. Not done like my usual curry-roasted version)
Original Wordpress ID and Date: 9847, 2015-04-08_211021
Tuesday, April 07, 2015, 09:35 PM
Meredith had pinned this to make for lunch. We essentially followed the recipe (linked and local below). I made quinoa on the stove and assembled the sauce. I went super light on the oil (just 1 Tbsp) and added some more water to thin it. I used agave nectar as the sweetener. And we used Bibb lettuce for the cups. I think I followed the sweet potatoes but I think a bit less. Finally, I used great northern beans instead of black beans.
We did a rough point calculation per (1/3) serving:
Quinoa ...4
Great Northern Beans ...2
Sweet Potato...1
Oil...1
Avocado...1 (or 2)
Sweetener...<1
Mexican Quinoa Salad Cups (from Minimalist Baker)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9834, 2015-04-07_213548
Tuesday, April 07, 2015, 08:25 PM
Meredith made romesco sauce from the Love and Lemons recipe (and local below). She made it so I do not know exactly what she did but it was at least based on the recipe but with much less olive oil. She used a mixture of cashews and sunflower seeds. Not sure what else. I think she may have doubled it too.
The veggies were roasted cauliflower and quickly roasted asparagus. We had a tiny bit of bread left and we fried an egg.
Romesco Sauce (from Love and Lemons)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9831, 2015-04-07_202525
Monday, April 06, 2015, 08:45 PM
I made Broccoli Beef, err fake chicken. I used my regular recipe with the Asian market's fake meat thing (though I want to start making seitan and freezing it when I move to ABQ since I may not have this stuff).
I actually made two batches since I had nearly 3 pounds of broccoli.
It ended up being pretty good. Maybe a bit too much ginger and garlic. I did end of using them later in the stir-fry so that it would be
Original Wordpress ID and Date: 9827, 2015-04-06_204536