Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 94
KitchenKatalog: Blog 94
Sunday, August 23, 2020, 12:47 PM
We had Chicken Tawook for lunch. There was real difference than our usual except that it was a large serving (like last time) and we had tons of leftovers. Also, it only had about 3.5 hours of marinating time.
We served it with mini naan breads. They were delicious as always!
We also had grilled corn on the cob. We actually made it the other day and just reheated it.
Saturday, August 22, 2020, 07:53 PM
Meredith made iced sugar cookies. She used the Honeycomb Sugar Cookies from (LOCAL) A Beautiful Mess and their Vegan royal icing ( LOCAL) with about half the sugar (they call for so much)
This was our first attempt with this kind of thing. It worked pretty well though some of the balloons were a bit breakable. Especially ones that Caroline (impatiently) made.
The icing stored well and was used again for 2020-08-27
Friday, August 21, 2020, 06:55 PM
I made us Juicy Lucy Burgers using Impossible Beef. It was just 12 oz so I scaled everything down and made just three. Like last time I used snack blocks of cheese. They seemed to be “absorbed” more by the impossible meat than the turkey.
If I had real beef to compare, I suspect I’d get it right 99% of the time. If you gave it to me and told me it could be beef or impossible beef, I’d guess I’d get it right 70%. If I really thought it was beef, I’d suspect it would go unnoticed most of the time. Not bad!
Overall, I would absolutely do it again with the Impossible Beef but it is also by no means going to be my default or first choice.
I also grilled zucchini with Penzeys Ranch Powder. That was an interesting choice (by Meredith) but it worked okay.
Thursday, August 20, 2020, 08:00 PM
Meredith made a Spaghetti Squash Taco Bake from Eating Bird Food (LOCAL)
Her notes: Skipped jalapeño, added a few mini bell peppers, and didn’t use the whole spaghetti squash because that would have been too much. Also more turkey.
Also topped with a homegrown tomato
Presumably she used the Love and Lemons way to cook the squash
Wednesday, August 19, 2020, 07:42 PM
no photo
We made the typical grilled shrimp using Montreal Chicken Seasoning on 1 lbs of shrimp.
Meredith made mango salsa but because they weren't very ripe, it was more mango pico de gallo.
Meredith also made cauliflower rice with Badia Adobo Seasoning. Surprisingly, Caroline was all about the rice today and we ended up making more!
Wednesday, August 19, 2020, 03:08 PM
Meredith made blueberry protein donuts. She followed the same idea of last time with the matcha glazed donuts as a base.
The biggest note is that the matcha glazed donuts call for melted coconut oil but then you add it to cold ingredients. Instead, she used olive oil which worked really well.
She also baked it just a bit less. They were really good.
Tuesday, August 18, 2020, 08:30 PM
Meredith made Curried Shakshuka from Eating Bird Food (LOCAL). This was a suggestion from Emily and we really liked it.
Meredith followed most of the directions except she did not put feta inside and skipped the cayenne. It was still a bit spicy. Maybe from the pepper? Or the curry powder?
Either way, we liked it. Lot's of healthy bulk and very filling. Caroline ate some egg but wasn't super thrilled (not surprising). I liked the curry flavor as opposed to regular shakshuka!
Sunday, August 16, 2020, 12:20 PM
Meredith made vegetarian Thai Red Curry Soup with tofu puffs. She used a vegetarian base instead of Better Than Bouillon and also made more of it. The noodles were a mix of rice noodles and zucchini noodles.
We all liked it though, like last time, it needed more broth mix and more curry!