Blue Apron ~ Crispy Catfish with Dressed Root Vegetables

Instead of Thanksgiving leftovers, I made crispy catfish accompanied by dressed root vegetables.  The catfish was coated in rice flour and a catfish spice blend.  The spice blend consisted of equal parts of:
     Smoked Paprika

     Garlic Powder

     Onion Powder

     Cayenne

The vegetables included carrots, turnip and a red onion.  The vegetables were sautéed, then mixed with a creamy Dijon mustard sauce.  The end result was delicious.  

Made:  November 25, 2016

5 Stars

Blue Apron ~ Fresh Pumpkin Cavatella Pasta

I mixed two different meals to have a Fresh Pumpking Cavatella Pasta with Sautéed Cabbage and Chestnut Breadcrumbs, then made a salad of Marinated Radishes and Satsuma Mandarin.

Cavatella pasta is named because it has a little hollow "cave" in its center, which captures its sauce.  The accompanying sauce was made with mascarpone cheese with sautéed cabbage.  The dish was topped with a marinated radish and mandarin salad.  The salad combination sounds strange, but was really tasty.  The pasta dish was one of my hubby's favorites.

Made: November 23, 2016

4 Stars

Blue Apron ~ Marsala-Spiced Chicken

This was a very colorful meal of Marsala-Spiced Chicken with Kale and Lime Rice.  I think this is the first time I have had kale alone as a vegetable and not mixed with something else.

The chicken was inspired by classic Indian marsala-spiced tomato sauce.  It also was flavored with garlic and ginger.  It was a very nice touch.  I didn't make it quite as spicy as the recipe called for.  Any spice was tempered by the lime Jasmine rice.

I nice quick and easy meal.

Made: November 22, 2016

4 Stars

Blue Apron ~ Seared Barramundi

After nearly a month of travel, I am back home and cooking again.  I had never heard of Barrumundi.  Apparently it is a fish found in Northern Australia and Southeast Asia.  It is sometimes called Asian Sea Bass.  The name "barramundi" comes from an Aboriginal word meaning "large-scaled silver fish."

Seared Barrumundi was on the menu tonight.  It was served over a saute of fregola sarda pasta that was mixed with collard greens.  The fish was then topped with a shallot Agrodolce.  Agrodolce was another first for me.  It is a traditional sweet and sour sauce common in Italian cuisine.

This Agrodolce was made with Shallots, golden raisins, honey, red wine vinegar and red pepper flakes.  It was fabulous!  A definite winner.

Made:  November 20, 2016

5 Stars