Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 187
KitchenKatalog: Blog 187
Sunday, April 02, 2017, 09:38 PM
This was a super easy and simple meal. We bought large shrimp at Costco (shell on but deveined) and skewered and grilled it. I used some Old-Bay which gave it some flavor, though most was lost on the shell. I did it on high for 2 minutes on the one side and just one on the other.
Meredith made broccolini like our anniversary (the broccolini) and with tahini sauce like 2017-02-26. She used the recipe from that page but added a bit extra water, lemon, and salt to help thin it.
And was a bit of leftover feta.
It was really good and super easy! We would do it again.
Saturday, April 01, 2017, 06:30 PM
Meredith and I hosted a game night for my work group. We wanted it to be low key and didn't do a ton of home made food.
We just made a few of the things. I made a batch of "Cava Style" Harissa as usual, though I really need to tune down the spice a bit.
Meredith made pub cheese and marinated feta. The pub cheese was based on How Sweet Eats (local1). She mostly just did it to taste but with the following notes:
For the feta, she read this post by David Lebovitz for the general idea but basically just did
Pictured:
Not Pictured:
U: guest, password: name of my boston terrier ↩
Thursday, March 30, 2017, 12:00 AM
We bought a really big bag of onions since they were cheap, but they were starting to go bad so I made a huge batch of caramelized onions with about 10 onions (and used the mandoline to make it doable).
I caramelized it on low temp for about 1.25 hours (it takes longer with a big batch)
Wednesday, March 29, 2017, 03:00 AM
I made the standard(ish) turkey taco skillets except I went heavy on the spices and used extra pepper and about 1.4 lbs of turkey. I kind of just winged it anyway. And then topped it with cilantro and cheese.
Not much else to say but it was pretty good as usual and gave us lunches too!
Tuesday, March 28, 2017, 02:37 AM
This was a pretty straightforward meal. I sliced up an onion and a half and sautéed it with three bell peppers. I added salt, Penzeys Mural of Flavor, and some cumin as I went.
I pounded out about 1.4 lbs of chicken and topped it with the same seasonings and did it in the grill pa (It wasn't very nice outside, otherwise I would have done it on the grill itself).
We served it wit some low-fat sour cream. Nothing super fancy or complex (our tortillas went bad) but it worked fine. The flavor was pretty good and we got lunch out of it too!
Sunday, March 26, 2017, 08:13 PM
This is largely a repeat of last Sunday except we just made koftas and I used Soyaki1 for the teriyaki sauce.
Meredith made the regular kofta recipe2 with turkey. She followed the (now updated) recipe pretty closely. I assembled them and figured out a trick to shaping them onto skewers: do it on a greased plate rather than trying to form it into a log in the air.
I made more harissa (yes, I am obsessed) and also assembled the mushrooms. I grilled everything as per the directions.
It all came out pretty good. The mushrooms were good (as usual) and we liked the koftas, though I think I liked the accidental mixing of koftas and keftas last week more.
I couldn't really tell the different teriyaki sauce but I also didn't really have enough of the Soyaki left either so it is really hard to tell.
Friday, March 24, 2017, 02:54 AM
I discovered a little bit ago that falafel freezes well so when I made it on 2016-11-16 I made a double batch and froze it.
We had it today with some (store bought) hummus and Cava Style Harissa (which was spicy but awesome)
Thursday, March 23, 2017, 02:39 AM
Not much to say about this except that I am continuing to use Cava Style Harissa (Which I just moved to my recipe book). I mixed it with some greek yogurt and then some almond milk to thin it.
It was pretty good. I did like it but not as much as the salsa with the cilantro stuff (which I should try with greek yogurt)...