Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 95
KitchenKatalog: Blog 95
Thursday, July 30, 2020, 07:23 PM
Our pretty-typical Arugula Patties. The turkey was 1-2/3 lbs so we roughly doubled everything (and 4x the arugula). They were good as usual!
Meredith made tzatziki instead of the regular sauce. The tzatziki was good but we didn't like it as much with the patties. The dill over-powered a lot of it. So we won't do that again!
Meredith also oven-roasted Okra which we ended up mostly snacking on while cooking and barely served any! (and without sauce!). Even Caroline ate a few!
Wednesday, July 29, 2020, 08:25 PM
Meredith made Hawaiian Rolls for leftover, defrosted, pulled pork. The rolls were very good, especially with the pork.
For the pork, I crisped it up in a pan. It was nowhere near as greasy as last time I crisped it but it still gave it a nice texture in the pan. I also added the BBQ sauce (Sweet Baby Rays) and cooked that onto it in the pan.
Meredith also made coleslaw and we added a note in the right amount of sugar.
Wednesday, July 29, 2020, 12:26 PM
Tuna Pasta Salad with similar notes/changes to the first time
Tuesday, July 28, 2020, 08:22 PM
Potsticker Stir-Fry. Not sure why but it was not as good today. The sugar snap peas needed to be cooked more but even then, it was less flavorful.
Tuesday, July 28, 2020, 12:20 PM
Caprese Salad using (mostly) Meredith's home-grown tomatoes
Monday, July 27, 2020, 08:18 PM
We made Egg-stuff tortillas using leftover, defrosted pulled pork. They were really good as usual! I like doing these with the pork!
Sunday, July 26, 2020, 03:22 PM
Meredith made zucchini bread with the recipe from Alexandria Cooks (LOCAL). Her main note was replaced about half the oil with unsweetened applesauce and added about a cup of walnuts.
It took forever to cook and even then, Meredith pulled it out a bit earlier since it seemed like it was burning a bit.
But it came out really good! Super moist. And I didn't notice the apple sauce
Sunday, July 26, 2020, 12:07 PM
Meredith made caprese quiche using Kirkland Pesto. Last time, she had the realization that the pesto is fairly salty with all the parmesan, and reduced the salt accordingly. This time, it slipped her mind, so she did the full 2tsp of kosher salt and it was definitely on the salty side. Also, she pammed the quiche pan which worked really well! I updated the recipe to include that.
This was with Trader Joes crust