Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 173
KitchenKatalog: Blog 173
Monday, October 02, 2017, 08:33 PM
I premade the usual Chicken Pot Pie. I premade it last night and heated it up tonight. The basic notes were:
I think this was extremely good. I think it was the milk and the anchovy paste that really helped. I would happily make this again with those changes!
Sunday, October 01, 2017, 08:40 PM
Meredith made Thai Crab Cakes following that recipe except actually using (home-grown) thai chile peppers instead of jalapeños and some of a larger bell pepper instead of little ones.
Not much more to it. They held together pretty well.
Sunday, October 01, 2017, 08:16 PM
Meredith made pumkin bread (local).
Her changes were:
It was pretty good but could be sweeter. And our baking soda may have been past its best by date. It didn't puff up very much, but it was still pretty fluffy.
Saturday, September 30, 2017, 07:36 PM
Meredith and I made green chile stew like last time. We again based it on the this recipe but also added cumin and, this time, we used anchovy paste for some glutamates. We didn't write down or specifically follow any of the recipes, but went by taste. (and basically doubled everything, plus used turkey). We also didn't use tomatoes.
I also used about 2 cups of fresh roasted green chile (with probably more seeds than we should have left). We let it simmer for about an hour. A lot of this, maybe too much, was by taste and I do not remember everything we used in it. I do think the anchovy paste worked ok for the glutamates.
Friday, September 29, 2017, 10:54 AM
Meredith and I made turkey meatballs with sweet potato spaghetti. We used this Inspiralized recipe (local). We actually just used the meatballs from that recipe with a few minor changes:
We also spiralized some sweet potato and cooked it with the meatballs to soften them. We then tossed it all with the Delallo sauce.
It was actually pretty easy. I think we would do that again.
Monday, September 25, 2017, 07:01 PM
This meal was nearly entirely Meredith's making. She made a double batch of Frijoles a la Charra (with Jalapeno pinto beans). We did the usual pressure cooker beans, using the natural release. next time we will cook it for longer at pressure and then do a quick release since they mostly got a bit mushy!. But other than that, they were really good.
Meredith also made caprese again using basil and tomatoes from the garden. We used burratta cheese which is a bit messier but really good!
Thursday, September 21, 2017, 07:15 PM
Not really much of a meal, but worth noting since Meredith grew both the tomatoes (beefsteak and cherry) and the basil. The caprese was made with burratta.
I also made Kabocha squash. 400°F for 30 minutes, flipped half way. The thinner pieces were fine but a few thick ones were undercooked. I need to be more consistent with the thickness in the future.
Tuesday, September 19, 2017, 08:14 PM
Meredith and I made our typical lasagna soup with some tortellini.
We basically followed the recipe pretty closely and including adding some garlic powder and other seasonings. We also threw some "Power Greens" mix into it before the simmer to add veggies but let them wilt down.
It made a nice amount of food. Dinner + lunch!
Note for next time: we should consider using anchovy paste instead of soy sauce for the glutamates. It is more style-appropriate.