Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 259
Monday, June 16, 2014, 01:05 PM
I needed to make something quickly and remembered that I had bought some tempeh. I also just got home from a trip so I was also just seeing what we had. Meredith had cut up some zucchini and yellow squash which I cut up.
I pan fried the tempeh for a bit then added the squash. I then added some sesame oil, some teriyaki sauce, and a bit of soy sauce. Finally I cracked two eggs into it and tossed it until it was all cooked. Once I took it off the heat, I added some chopped cilantro and avocado (it was still too warm and the cilantro lost some flavor and the avocado was warm).
It was pretty good for a quick thrown together meal.
I also wanted to do it in the new wok but it had to be cleaned and then seasoned. The regular pan had to do
Original Wordpress ID and Date: 7899, 2014-06-16_130533
Friday, May 30, 2014, 01:25 PM
Meredith and I made grain-stuffed peppers. I do not recall all of the details since it was a while ago but we used kamut, Meredith used some Mexican spices while making the kamut but I am not totally sure what they were. We cooked the kamut a day before we made the rest of the filling. But when we made it we added sautéd onion,zucchini and black beans.
We filled them into cubanelle peppers and cooked it for about 30 minutes.
They were pretty good. The grain mixture was interesting but not overwhelming flavor. We made it the night before with the idea being that most will be lunch and some for dinner.
However, for my dinner the next day, I chopped up the pepper, added the grain mixture (with the pretty-good amount of extra we had), threw in some low-fat feta and added salad greens. It made it a grain salad salad. I liked that more than the original stuff peppers
Original Wordpress ID and Date: 7895, 2014-05-30_132520
Tuesday, May 27, 2014, 08:35 PM
Meredith and I made garden spring rolls and roasted lotus root chips
There isn't too much more to say. The garden rolls were
The green mango was new but I liked it a lot. It tasted like tart, less-sweet mango. I would try to use it more in other things.
The lotus root chips were basically the linked recipe with the slicing being the second-smallest setting. We made a lot and probably a bit too much as they didn't crisp as well as I would have liked. But the flavors were really good. I like that spice mix!
Original Wordpress ID and Date: 7890, 2014-05-27_203552
Monday, May 26, 2014, 10:15 PM
Meredith and I made Asian Lettuce Wraps.. We made a few changes including extra cilantro, a but of plum vinegar and a tiny bit of honey. Actually, we used extra noodles since that is how the sizing of the packages worked. Finally, we used mixer-shredded poached chicken. The lettuce was Boston Bibb lettuce. They were really good. The noodles are a bit strange but I like the texture. And the flavor was really good. I do want to explore some more lettuce wraps fillers just to try something different.
And we made sweet Corn Gazpacho from the recipe below. We actually followed the recipe pretty closely other than using red tomatoes (hence the color) instead of yellow. And we used Osem for broth.
I thought it had something of an earthy flavor. Lots of onion (from the shallots?) and was a bit sharp. But I still enjoyed it. Meredith didn't love it. Uncooked corn worked surprisingly well but I do think some of the harsher flavors could have been toned down if it were cooked.
Sweet Corn Gazpacho (from Spoon Fork Bacon)
local copy -- password is the name of my dog, all lower case)
Original Wordpress ID and Date: 7876, 2014-05-26_221559
Sunday, May 25, 2014, 09:50 PM
We made mussels and crab cakes when my mom was here.
For the mussels, I sautéd some shallots in butter, added garlic, and then a cup of white wine. I steamed the mussels for about 5 minutes but saw they weren't fully open and gave them (a bit too much) more. I had cleaned and de-bearded the mussels but some still had the beards (were they tucked in the shell?). I was also surprised with how sandy some of them were despite being rinsed. These were from the asian market. I wonder if I need to soak them in the future to get rid of more sand. Either way, despite being a bit overcooked, they were really flavorful. And I would get them again from the asian market. They were cheap, had good flavor, good size, and only two mussels were dead (not bad!).
We also had Thai Crab Cakes using the linked recipe from 2014-03-28. We doubled the recipe but basically followed it otherwise. Maybe a bit too much hot pepper but that was about it. We didn't have thai chilli sauce which would have been better but it was still pretty flavorful. A very different flavor from regular crab cakes but I liked it a lot. I couldn't believe how much chopping goes into them (veggies is the majority of the filler) but the Slap chopper made it really easy
We had baked them and only the ones that started on the bottom rack got as brown as I would have liked. Next time (which will also be a non-doubled batch), we will try broiling
Original Wordpress ID and Date: 7872, 2014-05-25_215058
Saturday, May 24, 2014, 08:30 AM
This was a pretty simple breakfast. I spiralized a sweet potato and made it into hash. I started by just tossing a lot and then, when it was softer, I pressed it into the pan to try to develop some crispiness. Finally, I made a few holes and poached eggs in it. I put it under the broiler to try to cook it a bit but I may have over done it a bit. Some were a bit runny but not much.
Overall, it was pretty good and was surprisingly sweet. I would try with squash at some point in the future.
Original Wordpress ID and Date: 7868, 2014-05-24_083051
Friday, May 23, 2014, 09:05 PM
This was dinner with Emily visiting. I made my regular (but always delicious) seared salmon (with Fox Point). I know I was searing properly since I set off the smoke alarms...twice. Meredith made zucchini with peanut sauce with the recipe from 2014-04-18(Again with some peanuts for some of the peanut butter but this time without the heating the sauce). She used spiralize d zucchini and heated it on a dry non-stick skillet for a little bit. Finally, I roasted green beans (450 for 15-20 min) with some Sandwich Sprinkle
Everything was very good and pretty easy
Original Wordpress ID and Date: 7859, 2014-05-23_210542
Friday, May 23, 2014, 08:05 AM
I made the regular seitan chorizo (1.5x) except that I tried to figure out the weight measures. I again did the method where I didn't break it into pieces but instead chopped in the pan. It works well and is a lot easier except that you get some crumbs. I am also updating the main recipe to reflect both the weight measures and the two cooking techniques. I also used the immersion blender to really emulsify the liquid. That was nice as it spread it out better.
I also fried eggs and heated some of the leftover tortillas from the other night
Original Wordpress ID and Date: 7856, 2014-05-23_080538