Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 251
Friday, October 17, 2014, 09:15 AM
Very quick and simple lunch. I sautéed two (halved) chicken sausages and I made a double crisp egg. I cooked both with too high of a heat and they kind of burned. Still good though...
Original Wordpress ID and Date: 9022, 2014-10-17_091507
Thursday, October 16, 2014, 02:10 PM
Another day, another stir-fry. I threw a sauce together with the below ingredients and used it on green beans and (cooked) chicken sausage. It was pretty good though the green beans would have been better cut and the chicken sausage had so much flavor that it dominated the dish. Also, between not enough sauce and/or too much cornstarch, it didn't coat everything as well as I would have liked.
Also, I did the garlic and then discarded it but kept the oil. I do not know what I did wrong but it burned and cooked too quickly. I also cooked the sausage with two arbol chiles that I later discarded
Sauce:
Original Wordpress ID and Date: 9018, 2014-10-16_141045
Wednesday, October 15, 2014, 09:00 PM
Meredith and I made chili from the HomeSick Texan Recipe but with lots of changes for what we had around and what we wanted. The following is our list of changes to the base recipe:
With the following additions as well
Overall, it was pretty good. It was certainly cool making chili without any seasoning blend but it still lacked some of the flavors I really like in chili. I liked making my own (essentially) chili paste with real peppers as opposed to seasonings. The entire thing needed lots of salt too.
Still, it was a good starting point for more experimentation. And I expect the leftovers will be even better!
One Hour Chili (from The Homesick Texan)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9010, 2014-10-15_210055
Friday, October 10, 2014, 09:00 PM
I am again experimenting with stir-fried. Meredith wanted a different sauce so I read a few recipes and attempted a hot-sweet-and sour sauce. I did it with brussel sprouts which worked ok. I think I should have steamed or blanched (or roasted) them a bit more before I made it so they could get more cooked. I also had some kale leaves (but not stems).
The sauce is as follows:
The sauce wasn't anything amazing either way. I will explore using vinegar some more. The meat was about 3/4 lbs of chicken. I also did some minced garlic and ginger
Original Wordpress ID and Date: 9007, 2014-10-10_210033
Thursday, October 09, 2014, 02:45 PM
I made a broccoli stir-fry with a thrown together sauce. The broccoli was what was left from the other day. Actually, it was a bit slimy and I probably shouldn't have used it but it was fine. The "beef" was seitan I mentioned a little bit ago.
The sauce was as follows:
Plus, I minced and sautéd
I added them with their oil to the sauce.
Honestly, it was fine. Nothing amazing or as good as some other stir-fried I have done but it was nice to experiment and try something new. I did_not_ like the beef as much as the chicken though. And I wish the broccoli was fresher
Original Wordpress ID and Date: 8996, 2014-10-09_144540
Wednesday, October 08, 2014, 08:45 PM
This was a quick and light meal. The fish was mahi mahi from Whole Foods in a coconut sauce. Not exactly sure what the sauce. But I used my regular seared salmon technique. The only thing is that the fish was still a bit frozen inside so it didn't fully cook at first. I ended up putting it in the oven with the broiler on for a bit longer.
I also sautéd some swiss-chard. Not much to say. I used the wok to make it easier. I first did the onion, then added the stems, and then the leaves. Topped it with a bit of salt and pepper
Original Wordpress ID and Date: 8992, 2014-10-08_204541
Tuesday, October 07, 2014, 08:40 PM
I again made the balsamic stir-fry like last time. I actually followed the exact recipe. I used chopped but fresh broccoli (from Costco), some bell peppers and a few odds and ends in the fridge.
I made two batches with a pound of broccoli in both. That was about the right amount. I would say 1-1.25 lbs of veggies per batch.
For meat, I used cut-up rotisserie chicken. It was good and flavorful, but I want to try velveting some meat and using that next time (assuming I do not use seitan or something)
We topped it with culantro (similar to cilantro) and I liked that on top. I will start including that as a garnish.
Original Wordpress ID and Date: 8988, 2014-10-07_204025
Sunday, October 05, 2014, 11:05 AM
I made carrot-cake pancakes for breakfast. I used my regular recipe (which I have since made into its own page. Note that the spices are doubled). It came out really thick which made it tiresome to use on the non-stick. I actually tried one on the regular pans and they worked for the one side but then I burned the other. Still, I think that I do not have to just use non-stick. Maybe use extra cooking spray but should work otherwise.
I also made fake buttermilk with the recipe also on that page (from Joy The Baker). I used almond milk and coconut yogurt.
Finally, I baked bacon. It was a pound of center cut _bacon. According to the nutritional information, it should have only been about 75 calories (_cooked) per person. I used the oven and they came out nice and crispy.
I also served sliced pineapple
Original Wordpress ID and Date: 8974, 2014-10-05_110501