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 > 187
KitchenKatalog: Blog 187
Wednesday, March 15, 2017, 07:04 PM
Not a very pretty or complex meal, but I steamed shrimp from frozen and then made a quick sauce with some butter, green chile, and Cilantro Chili Dip.
It was actually pretty good, even if it wasn't particularly pretty...
Tuesday, March 14, 2017, 09:36 PM
We both wanted to make pies for Pi Day and we were both craving pie's from where we grew up so I went with Shoo Fly Pie and Meredith made Buttermilk Pie.
Meredith grew up with buttermilk pie and decided to try a twist on it with this Joy The Baker (local1). She followed the recipe pretty closely. Making the brown butter was a bit of an adventure and got butter everywhere. But otherwise worked pretty well. We did use store-bought crusts.
The recipe was good, but Meredith said it was not quite what she remembered. It was more about the apricot than the buttermilk so we would probably do a different recipe next time.
I followed the NY Times recipe (local1). I didn't have time for making the crust but we went with a store bought one.
The NY Times recipe was interesting. I've never heard of making a pie like this, but essentially you have a liquid in the pie and then add the crumb mixture on top. I was really unsure of what to expect from it, though I think it turned out ok. I do not remember what it is supposed to taste like, but this was kind of very heavy on the molasses. The texture was good though.
Tuesday, March 14, 2017, 09:17 PM
I prepped Asian Lettuce Wraps for dinner but we ended up saving it for lunch. We followed the recipe except used only half the noodles and did the rest with zucchini. I think it worked well with that and I would try it again. Maybe even replace all of the noodles.
Saturday, March 11, 2017, 07:00 PM
Part two of our Mad Science Party entry was an Orange Cornmeal Cake 1 (That is the local copy since the original is behind a login-wall). It was a cool idea but we struggled a bit. You have to make a carmel of sorts and we burned it the first time and gave it another shot. I think the second time was a bit better but, as you can see below, it got pretty burned looking in the oven. It tasted a bit burned but not too bad. I think we did it for about 10-20 minutes too long.
We used Blood oranges for the topping which was pretty...in theory and before cooking it. I think we would try it again but cook it for less time and maybe a bit lower (could be due to convention?)
It did taste pretty good. Not very sweet but still very good.
U: guest, P: name of my Boston Terrier ↩
Saturday, March 11, 2017, 02:47 PM
Left: Kangaroo (not sure why it was so white at the lines), Right: Beef
This was part one of what we made for a Mad Science Party. I made green chile kangaroo jerky. Yes, kangaroo! We had bought frozen kangaroo at the supermarket a while ago and used it for this.
I made green chile flavor with:
I did it in the food processor (better for not a lot of liquids). The only problem was that I aimed for about 2300 mg of sodium from the salt, but forgot about salt in the chile.
It started off very wet but oddly seemed to dry faster. I think the wetter the start, the dryer the finish. And in less time. (5 hours @ 160°F)
This came out pretty good. A bit salty and had some kick from the chile. A bit gamey but that is to be expected (I'm told).
I think I would try green chile like this again. Maybe also paint some on later.
We use our cilantro-chile dip on everything so why not also in jerky? I was a bit hesitant because it has some oil, but I have it a shot. All I did 5 Tbsp of the green chile dip and 3/4 tsp salt. It was about as easy as it can get.
It needed more time than the green chile (6.5 hours @ 160°F). It came out pretty good. Tasted strongly of a dip. Maybe a bit too much so next time I would use less so you also taste the beef. But easy!
Wednesday, March 08, 2017, 09:43 PM
(2018-09-05: My Recipe Book Version)
I prepped ahead last night an Enchilada Casserole / Lasagna. Did the same basic idea of 2016-10-12. I sautéed up some onions and mini-bell peppers. I used a lot of seasonings such as garlic powder, onion powder, cumin, salt, pepper, etc. I then did something new: I added some Laughing Cow. I added a ton of Santa Fe Ole red sauce.
I also steamed 4 (small) chicken breast after putting some salt on them and then shredded them in the mixer.
But, I was assembling the casserole and was thinking it was rather thin. That's when I noticed I completely forgot the chicken! I never mixed it with the onions, etc. So I just topped the middle layer with the chicken and more red sauce and then mixed the rest of the chicken in with the other half.
It was pretty good and worked well as a prepped ahead meal. I did bake it for about 25 minutes at 350°F.
Tuesday, March 07, 2017, 09:36 PM
I made salsa chicken salad as Meredith and I had done a bunch during Whole30. Meredith was kind of tired of it, but I liked it and she was out of town.
I baked a thinned piece of chicken, covered with Salsa, for about 23 minutes at 375°F. I then sliced it up and made a dressing like Meredith had done on 2017-02-09 (now Recipe Book). I think I used too much mayo but it was fine otherwise.
I also topped it with an egg and some chopped peppers. Again, too much mayo but I really liked it otherwise!
Monday, March 06, 2017, 07:50 PM
I made Broccoli Beef except without broccoli and without beef. I had a bag of brussel sprouts I needed to use up and some tofu (Trader Joes Super Firm) we bought last week but didn't get to eat.
I followed the recipe except used rice-wine vinegar instead of just rice-wine. I also briefly marinated to cubed tofu but without the corn starch (no need to velvet the brussel sprouts).
I quartered the brussel sprouts and super-hot stir-fried them. Then I separated sautéed the tofu and added it together. I had a bit too much sauce so it came out salty but otherwise really good. Lots of flavor from the brussel sprouts with high heat.