Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 33
KitchenKatalog: Blog 33
Saturday, May 21, 2022, 06:36 PM
Barely counts here but I made about 7 lbs of wings. They were from Sprouts so I just grilled them. Delicious as always.
Thursday, May 19, 2022, 07:16 PM
Meredith made Quinoa and Halloumi "Keftedes" [Souvlaki for the Soul]. She used some similar changes as last time including
Meredith also made the dip this time (and I added it to the recipe).
I wasn't a huge fan of the dip but I really liked the keftedes! The flavor was subtle but really good!
Tuesday, May 17, 2022, 06:35 PM
Zucchini Breakfast Casserole [The Kitchn]
Monday, May 16, 2022, 07:18 PM
I made Creamy Spinach Artichoke Orzotto [The Kitchn] but used frozen spinach and regular onion instead of shallots. I also used a bit of a different pasta to get up to 12 oz. I otherwise followed the directions. I probably needed a tad more salt.
Saturday, May 14, 2022, 07:19 PM
I made a "mini-project" meal.
I do not know what inspired me but I made three types of turkey meatballs, Teriyaki, BBQ, Swedish.
I started with a full batch of the meatball part of IKEA Swedish Meatballs [IKEA & Washington Post], subbing 1.5 lbs of turkey for the meat. I also used only half an onion (which was probably about a medium one) and I sautéed the onion first.
I formed them (~1 tbsp each. smaller than our usual) and baked them at 400°F for about 20 min.
I halved the IKEA Swedish Meatballs [IKEA & Washington Post] sauce and used chicken broth. It all came together really fast so I may have overcooked things and/or messed up proportions. I ended up adding a bit more water and cream. It tasted good but was thick and goopy. I do not know if the extra 30 min in the oven would have helped?
For the teriyaki, I just used Soy Vey teriyaki sauce and tossed it in a pan to coat. I knew it was old but it smelled fine and there is so much salt there. Then Meredith looked and it was four years expired. Oops.
For the BBQ, I just used Sweet Baby Rays in the pan as well.
From the meatballs, I did half Swedish and a quarter each for the others.
I liked it overall!
This was based on 2017-06-23 but I had to go back to the source recipes, Elotes (Grilled Mexican Street Corn) [Serious Eats] and Elote with Zucchini Noodles [Inspiralized], to figure out what to do. I decided to write it down.
Note, there is no mayo in this. It was pretty good. I do think mayo would have been better but Meredith didn't want it. And we ate the whole things still!
Monday, May 09, 2022, 02:59 PM
Pasta Salad with Roasted Peppers, Tuna & Oregano [The Kitchn]
Sunday, May 08, 2022, 08:59 PM
I made a big batch (9 lbs 1 oz all said and done) of Sous Vide Barbecue Pulled Pork Shoulder [Serious Eats] using the noted changes at the top. It was pretty typical except that it was a lot. I also needed to cool it more before I could put it in the fridge (to be easier to package) so I layed it on a tray.
Saturday, May 07, 2022, 06:22 PM
Crispy Seared Salmon except I tried adding a dry-brine step since it's been bland in the past. I think it was a good addition as it added a lot of flavor and the texture was great! I added it to the recipe. I did it for about 3 hours but reading Serious Eats, that may have been too long.