Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 227
Wednesday, September 16, 2015, 12:00 AM
This was a boring but fast and simple meal (ie, perfect for a weeknight when you don't feel like cooking or making what was originally planned). We simply sautéed the frozen salmon burgers and served it on toast with green chili sauce.
Tuesday, September 15, 2015, 09:45 PM
We wanted a quick and easy dinner since we had plans and knew we would be eating late. Also, Meredith had been wanting to use some of her ripe tomatoes from her garden. This seemed like a nice and easy meal.
We made BLTs by baking the bacon (though some pieces were still a bit fatty so we microwaved as needed). I had mine (1.5 sandwiches) with Trader Joes lite mayo.
Anyway, you can see the tomatoes better in the photos below. They came out super juicy and very, very flavorful. They also had a really cool structure to them.
Before cutting:
Slicing into them. Notice the structure and shape:
Assembling:
Monday, September 14, 2015, 12:00 AM
I made my regular broccoli beef, though I had some issues. I only had two heads of broccoli but they were huge and I wanted to use up the rest of some cabbage. And, I intended to use seitan but I had apparently finished it earlier. I used un-marinated tofu. Had I realized it sooner, I would have marinated it.
The issue with all of the veggies were at (a) I had to do it in two batches since there was so much. And (b) there was not enough sauce to go around. I tried to add some more of the constituent ingredients (ie, soy sauce, oyster sauce, and rice vinegar) but I think it was too-little-too-late.
Also, cabbage, while a good bulking vegetable, wilts too much and releases lots of water. So the end result was more watery and less flavorful.
Still acceptably good. I ate way too much of it though...
Saturday, September 12, 2015, 06:00 PM
Meredith and I were invited to a "Mad Scientist Party". The idea is that you bring (preferably make) something that you've never made/had before. And, you can go a bit out there. Well, Meredith has a whole pinterest board of ideas and we went with the broiled feta.
We based it on this recipe (local link). We followed it pretty closely except we planned to double or tripple it. However, we misread the thing and only bought 3 x 8-ounce feta blocks. We had actually also bought a lite feta for us so we decided to use that so we could double it. It is actually really interesting how much you can tell the difference in the pictures, especially the ones below.
Other than that, we stayed pretty true to the recipe. And it was both really good and really easy. It was better hot but fine room temperature too. I think it would be interesting to do with more honey in place of brown sugar and apples instead of pears to do some thing for Rosh Hashanah. Maybe in the future.
Few other notes: We used red pears since they are prettier (though you couldn't tell in the end) and we served it with Trader Joes mini pita crackers. They were fine but maybe a bit dry. Also, we didn't cut the blocks of feta.
Broiled Feta with Caramelized Cinnamon Pears (from How Sweet It Is)
Local Copy (U: guest P: name of my dog, all lower case)
Saturday, September 12, 2015, 11:40 AM
I made chicken salad using some rotisserie dark meat (hence the "ish" of "Lite(ish)"). I made the salad with non-fat Greek Yogurt instead of mayo (hence the "lite").
I put a whole bunch of things in there, all to taste. They are:
Again, it was all to taste but pretty good. I think using greek yogurt was fine and the rest of the flavors were a nice addition. We served it on some bread and also in lettuce cups.
Friday, September 11, 2015, 08:00 PM
As usual, when I say "green", I mean we used the green cilantro dip. There really wasn't too much to this meal since, after all of the shopping (and sampling/snacking) we were not that hungry. We had fried eggs (light amount of butter), Bresaola (from Whole Foods, but I want to try making it still) and various cheeses. I think it was some Hatch Green Chili Cheddar and Gouda.
Not a fancy meal by any standard but still, really good and simple
Thursday, September 10, 2015, 08:58 PM
I had made this a few times now. This was again inspired by the first time that I made it. This time, I used green chili sauce, rotisserie chicken, beans, and topped it with shredded gouda.
It didn't come off the plate very well this time. I think the sauce was a bit wet. I also tried to cut the tortillas differently to cover the pan. I liked the idea but between that and the fact that these ones seem to curl, it made it hard (plus, sometimes I just have better luck than others)
(I will eventually make a recipe book post about it and then come back and add the link)
Made into a Recipe Book Post
Wednesday, September 09, 2015, 09:00 PM
Meredith and I made korean beef tacos. We used this beef bulgogi recipe as the marinade. We actually made the marinade Sunday night but didn't add the beef until yesterday. We followed the recipe pretty closely except used less beef (0.675lbs -- see photos below) but the same amount of marinade. Anyway, we marinated it overnight and then cooked it on the grill pan (warmed up at 7-8/10). The grill pan was good since the marinade dripped down but it was still hard since I couldn't see the meat well. Actually, next time, I think I would cook a whole piece of meat, let it rest, then cut it.
Anyway, on my plate, I also quickly heated 3 corn tortillas (50 cal each) and had some lettuce. Meredith just had it on lettuce.
The rest of the toppings were:
Overall, it was pretty good. And rather low in points -- especially the ones served only on the lettuce, though the corn tortillas weren't too many points.
We will make this again!
Some of this I said above but in the future I would:
