Wednesday, March 18, 2015

Blue Apron Again

The brown box with the blue apron arrived this morning. I haven't opened it yet. I know what's inside: today's shrimp dinner. And that's all I'm going to say about that. Why? Because I never mentioned what was in my previous box.

I had three delicious meals from the previous box and had them two or three times each. The portion size of each meal usually allows me at least three servings. Since I'm on the smallest plan (service for two) and I am the only one eating the meals, I cook three times and have enough to eat for at least six meals. More often it's seven or eight meals. I divide and freeze the leftovers for the next week or just refrigerate them for the next day or two. It's wonderful!

The previous box, two weeks ago, brought me Za'atar-Spiced Steaks, Italian Wedding Soup and Miso Zuzu-Glazed Cod and they were all enjoyable.

In recent weeks I've been trying to eat more fish and shellfish (or less meat, depending on how you think of it). I've designated Monday, Wednesday and Friday my "no meat" days. When I receive a Blue Apron box on Wednesday morning it works very well for cooking my Wednesday seafood dinner because there is always one seafood option in the box of my plan--Omnivore as opposed to Vegetarian.

I was thrown off last time because of winter's last hurrah, a final snowstorm, the worst. My box wasn't delivered until Thursday. I had to fend for myself for Wednesday's seafood. I ended up eating a  swai fillet from my freezer with stewed tomatoes (from a can) and a salad. 

I try really hard to make my meals as flavorful as the Blue Apron offerings. This one was close. I seasoned the fish and the panko bread crumbs with a little Kosher salt and some freshly ground pepper. I've found that layering seasoning makes a big difference. Not only do I eat well from Blue Apron, I also learn a thing or two for when I cook on my own.

Fried swai, stewed tomatoes and green salad
And now, on to the Blue Apron offerings.

Za'atar-Spiced Steaks
with Rutabaga-Barberry Tabbouleh & Labneh Cheese

I've done my job as my own sous chef.

The plated dish
with a glassof Sutter Home White Merlot

Miso Yuzu-Glazed Cod
with Black Rice & Water Spinach

Let the "sous cheffing" begin!

The plated dish
with a glass of Principato Pinot Grigio-Chardonnay

Italian Wedding Soup
with Fregola Sarda & Spinach

All the ingredients

After the preparation

The chicken meatballs

After reading reviews from others,
I decided to brown the meatballs for extra flavor.

Sautéing the aromatics
with the chicken meatballs

Finishing the soup

The plated dish
Although I liked it, I'm afraid this was one of my least favorite Blue Apron dishes. I love Italian Wedding Soup, but this one lacked flavor. Maybe the answer is using ground beef instead of ground poultry. However, I think more seasoning in the ground chicken would have made the difference. More onion, more garlic, more Parmesan cheese, and then sautéing the meatballs before adding them to the aromatics will be my solution when I make this dish again, on my own. Yes, I will make it again.

And now off to make Tum Yum-Style Shrimp & Noodles.

Kitchen to Kitchener

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