Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 54
KitchenKatalog: Blog 54
Friday, September 10, 2021, 12:56 PM
Meredith made a Lemon Meringue Latte from Liz Moody (LOCAL). She did 1/2 recipe, using mix of macadamia milk/coconut milk with a splash of vanilla extract. Subbed collagen for the gelatin.
She liked it. It’s not as sweet as expected, but pretty good.
Thursday, September 09, 2021, 12:18 PM
Meredith made Deli-Style Tuna Salad from A Beautiful Mess (LOCAL)
My cans were 5oz each, so went a little light on the tuna at 10oz. Also, skipped the cayenne in case Caroline wanted to try it. I needed to add a couple extra spoonfuls of mayo greek yogurt to get it to come together. And the cheese I think is shredded Monterey Jack.
Overall it reminds me of those little tuna salad packs they maybe still sell that have a tube of Mayo, a packet of sweet relish, and a can of tuna. You mix it all up with a wooden spoon and eat it with the crackers that come with it.
Thursday, September 09, 2021, 11:30 AM
Carrot Cake Breakfast Cookies [Healthier Together by Liz Moody]
Friday, September 03, 2021, 07:03 AM
Meredith made 5 Minute Blueberry Chia Lassi from Cook Republic (LOCAL)
Wednesday, September 01, 2021, 08:56 PM
Meredith made One-Pan Vegetarian Taco Pasta (LOCAL). She basically followed the recipe. It was super easy and really good!
I also made some chicken drumsticks. I kind of followed the general idea of Oven-Fried Buffalo Wings [Serious Eats] for dry-brining and resting. I baked it at about 425°F for about 40 minutes. I then mixed some butter with BBQ sauce to toss it and then baked it for a few more minutes
Monday, August 30, 2021, 12:45 PM
I made a simple grilled chicken salad. I grilled some chicken with Montreal Chicken Seasoning. I made the salad with spinach, leftover eggplant, crunched cheese crackers, red onion, and peanuts. I used the Bolthouse Farms Cilantro Avocado dressing. (I want to try to make my own of this kind sometime).
It was very good and very filling!
Sunday, August 29, 2021, 07:35 PM
I made Smash Burgers [The Food Lab/Serious Eats] for dinner for myself.
I sautéed a 1/4 of a red onion with salt to put on as well. I went a bit too heavy on the salt but it added a lot of flavor.
For the burger, I used a super-pre-heated baking steel on the grill. I used about 0.6 lbs of 85% beef. After putting all four balls on, I pressed them (bottom of a pan with non-stick aluminum foil). I salted them and let it go for about 45 second. I flipped them, added onions and cheese, and then basically took it off.
As you can see in the photo, they came out medium-rare/medium. A bit more rare than I was aiming for but really not too bad. I wanted to serve it on mini-tortillas but they went bad so I used ciabatta and did it open face.
They were really good. A tad salty but the onions really added a lot of flavor and it was, generally, really tasty. Probably the best ones I've made.
Also leftover Aloo Gobi Traybake
Sunday, August 29, 2021, 08:39 AM
Pumpkin Baked Oatmeal [Joy Food Sunshine]