Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 175
KitchenKatalog: Blog 175
Tuesday, August 29, 2017, 09:35 PM
I made zucchinni fritters with fresh zucchini from Meredith's garden. They were pretty big but were also very flavorful. You could see that I got a lot of water out of them (and gave the water to the dog, who really liked it).
I used an extra egg which I think was a mistake. It was still pretty wet inside but cooked all of the way through still.
Monday, August 28, 2017, 07:50 PM
I made myself a reuben for dinner. I had thinly sliced corned beef1 and fat free thousand island dressing and Lacey Swiss. I tried a trick I had read about which is to use some mayo on the bread to toast it on the pan. It actually worked pretty well, though I made have slightly overcooked it (but the rye was marble rye so it may also just have been dark). Pretty good as usual! And easy too!
I ask for "Thin but not shaven" ↩
Sunday, August 27, 2017, 09:23 AM
Camping breakfast. Scrambled eggs with green sauce and cheese pieces of bacon
Saturday, August 26, 2017, 02:55 PM
Meredith premade Fattoush for camping. She used home grown cucumbers to make it with gave them a really strong but good flavor. She also added a can of chickpeas to increase the protein and make it more of a meal.
We were a bit worried about it having gotten too warm (some milk we had soured) but I think it was fine (not that you could tell with buttermilk)
Friday, August 25, 2017, 10:02 PM
This was a simple camping meal. We used the grill pan to grill the halloumi and served it on some bread with our green sauce. And we had some pre-bagged salad. It was BBQ ranch from Sprouts.
Nice (enough) meal and nice eating with the fire.
Wednesday, August 23, 2017, 07:50 PM
I made Turkey Sloppy Joes using My Recipe Book version. I basically followed the recipe pretty closely except I doubled it. And, as it suggested, I did it with sriracha and balsamic.
I think it is time to look for a new recipe since this one has a disgusting amount of ketchup (which is especially obvious when you double it and do 1-1/2 cups of it!). But it was still pretty good.
I also made roasted broccoli by tossing it with smoked paprika, garlic powder, and salt. I roasted it at 425°F for 25 minutes.
Monday, August 21, 2017, 08:01 PM
We made Japanese Curry again. Like last time we used the same brand curry but we made a lot more of it. We used a lot of:
We also made rice for this meal. I did it with 5/8ths a pack of curry (that is supposedly 7.5 servings). I used 4 blocks (1/2 package) of "super hot"1 and the other 1/8th was just "hot" like last time.
While I did like the spice, I thought it was less flavorful this time. Meredith thinks it's because we served it on rice, but I think we diluted it a bit too much with the veggies.
It was still good though! We planned to make only 4 servings, but decided to make 6 so we have extra lunches!
I would still do this again, but probably with a bit more curry blocks.
It' wasn't ↩
Sunday, August 20, 2017, 08:50 PM
Meredith and I made Pork and Turkey larb. We used the Simple Thai Cooking Recipe for both the larb and the rice powder. It was pretty easy but we made a bunch of minor changes
We also served it with arborio rice.
I really liked it. The lime did well to cover the fish sauce and was otherwise very flavorful. The rice also helped cover some of the fish sauce. It was also pretty easy to make. Especially now that we have some extra toasted rice powder (stored it in the freezer this time)
The toasted rice powder:
