Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 232
Sunday, July 19, 2015, 10:05 PM
We had Spicy Asian Lettuce Wraps. The only real change we made to them was that we thought we had sesame oil but didn't so we skipped that and we added green onion and rice paddy herb. We also probably used more chicken than it usually calls for but we also had leftovers.
We also roasted shishitos and made a simple sauce from the cilantro dip + greek yogurt.
Once the chicken is prepped (poach for 10 minutes in seasoned broth, let sit for 10-15 then shred in mixer), the remaining is very easy to do. Good weeknight meal.
Original Wordpress ID and Date: 10117, 2015-07-19_220557
Tuesday, July 14, 2015, 10:00 PM
This was a fast meal. I had a Fawafle (with leftover defrosted dough) topped with a fried egg. Meredith just had a salad eith roasted eggplant since she wasn't very hungry.
The hardest part was that Meredith made a bunch of dips earlier in the day. She made the cilantro-chili dip/sauce from cilantro egg-drop soup, Baba Ganoush (except that Meredith wasn't paying attention and used the full amount of tahini), and romesco.
Original Wordpress ID and Date: 10113, 2015-07-14_220057
Saturday, July 11, 2015, 10:00 PM
This was our first test of the baking steel. Sadly, we had to do it with store-bought dough and sauce but the baking steel still made a difference.
We made two little pizzas (1/4 lbs dough each) and one medium (1/2 lbs). The Whole foods purchased, whole-grain dough was very flavorful but super sticky and tore easily. That made forming these rather difficult.
We used fresh sauce purchased from Whole Foods (much better than the canned stuff) and then we used sliced smoked mozzarella,andbresaola, a very lean charcuterie made of beef. I really liked the bresaola itself since it was flavorful like prosciutto but lean, however, on the pizza, it was really just ok. We also had arugula and probably something else I can't recall.
Original Wordpress ID and Date: 10110, 2015-07-11_220034
Saturday, July 11, 2015, 12:15 AM
We were really not too hungry so a meal of basically mushrooms and arugula sounded in order. Meredith had started marinating mushrooms with the Miso-Marinated Portobello Carpaccio recipe (originally from here). The only difference being that she added some Sriracha and used sliced mushrooms.
Again, we wanted a light meal so this was pretty good in that regard. It got to be a bit much eating all of that mushroom though.
Original Wordpress ID and Date: 10048, 2015-07-11_001557
Tuesday, July 07, 2015, 08:38 PM
Despite just getting back from Thailand (plus Vietnam and Cambodia), we decided to make Thai food. We made beef Lap using the chicken recipe from last time. We didn't have all of the stuff so we made a few changes:
I am not 100% sure of other changes and seasonings other than adjustments to taste. We liked it a lot though it was much less spicy (and in some ways flavorful) than the stuff we actually had in Thailand.
Also, since we didn't feel like making rice, we served it on tortillas. Why not?
Picture as we prep the herbs:
Original Wordpress ID and Date: 10042, 2015-07-07_203845
Tuesday, June 16, 2015, 09:55 PM
When I made the Prickly-Chayote Calabacitas before, they were very good so we decided to just make regular calabacitas for dinner. There really isn't much to it. Just sautéed onions and jalapeños then add a ton of squash. But, there is a secret to why these were really good: butter. I used about 2-3 Tbsp in the whole thing so not too bad, but it made a big difference. And since the shrimp are such low points, it wasn't too bad as a meal.
The spices I used were salt, pepper, crushed red pepper, and garlic powder. I used it all to taste in the calabacitas and then also on the shrimp (steamed from frozen, about 4 minutes). I tossed it all together at the end.
A simple and fairly healthy meal!
Original Wordpress ID and Date: 10037, 2015-06-16_215552
Thursday, June 11, 2015, 09:40 PM
Meredith made this and it was almost a week ago so I do not recall exactly what she did but I think it was essentially the recipe from recipe fromJerusalem: A Cookbook Hard cover by Yotam Ottolenghi. She did it with the buttermilk and used Trader Joes Middle Eastern Flat Bread (pictured below). There is probably more and, if I remember, I'll update it.
Fattoush (from Jerusalem: A Cookbook Hard cover by Yotam Ottolenghi)
Local Copy password is the name of my dog, all lower case
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Original WP Post ID: 10026
Original WP Pub Date: 2015-06-11_214006
Tuesday, June 09, 2015, 11:10 PM
This was a basic repeat of the other day using the same dressing recipe. Meredith made the dressing this time and went light on the lemon. She also mixed it by hand giving it a bit chunkier texture but it was nice. We again used rotisserie chicken but used a spring mix instead. We also served it with hard "boiled" egg. I put some manchego cheese on mine and it was a bit too strong so I would use something different next time. And using the low-point jalapeno-cheddar bread from Sprouts worked well for croutons.
Otherwise, it's a pretty easy and low-point meal. Perfect for the summer.
Original Wordpress ID and Date: 10021, 2015-06-09_231000