Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 249
Tuesday, November 04, 2014, 07:50 AM
I wanted a stir fry so I tried to throw a Thai one together. But, not only did the sauce suck (more on that later) but I messed up and basically steamed the broccoli. The (bad) sauce was
It was too salty and a bit gross. Especially with the messed up
We also made shoestring jicama fries but the Jicima was so wet that it (a) didn't spiralize well and (b) didn't crisp. Not a good example of either meals
Original Wordpress ID and Date: 9146, 2014-11-04_075033
Monday, November 03, 2014, 06:20 PM
I had been wanting to make tomato soup for a while but I also didn't want to use cream.
I ended up using The Kitchn's recipe with a few minor changes. The biggest was that I had leftover carrots from a long time ago. I put them in with the onions. Other than that, I used a medium jar of peppers but I think the size was probably about right. I also just skipped the lime.
I also poached two chicken breasts in broth (which I then used that extra-flavorful broth for the soup) and shredded them in the mixer. They were fine. Not a ton of flavor but were good in the soup.
Roasted Pepper and Tomato Soup (from The Kitchn)
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Original Wordpress ID and Date: 9133, 2014-11-03_182046
Sunday, November 02, 2014, 10:20 AM
I wanted to make a breakfast hash and I wanted to save some calories so I made a hash with gimme lean. The rest of a mix of purple potatoes and sweet potatoes. Nothing else to it really. Topped with a fried [crisp?] egg~
Original Wordpress ID and Date: 9130, 2014-11-02_102018
Friday, October 31, 2014, 07:20 PM
We were supposed to make something a bit more intense but we made last-minute alternative plans and needed something fast. I simply pounded down a large chicken breast, seasoned it, and cooked it on the grill pan. We served it with pita and a salad.
Original Wordpress ID and Date: 9127, 2014-10-31_192058
Thursday, October 30, 2014, 06:10 PM
We both worked too late to make our original dinner plan and we were too hungry so we threw something together.
Meredith scrambled the eggs with a bit of fox point. I stir-fried half a head of cabbage. I didn't add any sauce. Just salt and pepper but it was really good. You could taste that it was stir-fried. Certainly an easy way to make cabbage. A lot faster and less residual heat than the oven!
Original Wordpress ID and Date: 9122, 2014-10-30_181050
Wednesday, October 29, 2014, 06:05 PM
This was a pretty simple and light meal. I had defrosted two Mahi Mahi steaks. I put some FoxPoint on it and cooked it with my regular salmon technique. I was afraid that I overcooked it but it was fine. Maybe just slightly overdone but only slightly. I think this technique works well but is better with fattier fish than Mahi Mahi. And when there is skin on the fish.
We served it over salad greens with balsamic vinegar
Original Wordpress ID and Date: 9119, 2014-10-29_180533
Tuesday, October 28, 2014, 04:10 PM
I wanted a stir-fry and always love the broccoli beef. Meredith however was sick of too much broccoli. And I used home-made seitan instead of beef. I actually ended up doubling the seitan and froze four of the logs. This was not my intention but I messed up so I had to add more.
The veggies were:
I used the regular broccoli beef recipe. I made this in two separate batches for lunch and dinner. For both, they got 1/2 of the seitan recipe (1/4 per person) but I think I could go lighter next time to save the oil. Stir-frying the seitan first didn't seem to make a difference. I was a bit concerned since the broccoli was cooking slower than the other ingredients but I just moved things around so that it was on the bottom.
No real other notes here. Nothing too special but the meal was very good. And, except for all of the chopping, pretty easy!
Original Wordpress ID and Date: 9114, 2014-10-28_161014
Monday, October 27, 2014, 09:35 PM
We made a really good meal of African Peanut Soup and a carrot salad
We followed our general soup recipe from my recipe book. For the most part, we stuck with it but I decided to use more peanut butter. I think I essentially 1.5x the peanut butter and it was too much. A bit over powering. Still very good but not as good as in the past. Next time, I'll stick with the recipe more.
Meredith made most of this but we basically followed the Smitten Kitchen Recipe (and linked locally below). We only topped one with feta and the other with olives and capers (to still give the briney bite that feta has). This was so good. Super simple and really healthy.
Meredith made her own harissa. She is still working out the recipe but below is the one we followed. This is not exactly like the harissa you see in the store. It is a bit sweeter and more flavorful (as opposed to just heat). It is largely inspired by the harissa from Cava. It has stewed (and sun dried) tomatoes to temper the heat and bring out a bit of the flavors. The version Meredith made for this was very good but a little smokey.
We doubled the recipe (but quarter the oil). The complete list of changes are
Other than that, we stayed pretty true to the recipe. We used big carrots that we grated into as-long-as-possible strands with the food processor. We considered spiralizing but opted not to since the carrots may be too thick then. Also, not sure if we have it the full hour to infuse but it did have some time.
Carrot Salad with Harissa, Feta and Mint (From The Smitten Kitchen)
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De-seed and de-stem the chiles and place in a heat-proof bowl. Pour hot water to cover them and let soak for about half an hour. Meanwhile, toast the whole seeds over medium-high heat until they start to pop and dance and smell fragrant. Remove them from the heat and grind them with a mortar and pestle or spice grinder (lame). Add everything but the olive oil, salt, and sugar to the bowl of a food processor and grind until smooth. Taste, and add salt and sugar, as/if needed. Grind some more. When the flavor is where you want it to be, add the olive oil and pulse to combine.
Original Wordpress ID and Date: 9101, 2014-10-27_213502