Blue Apron ~ Sesame Soba Noodles

I often try vegetarian dishes.  Tonight I made Sesame Soba Noodles with Gai Lan, Mushrooms topped with Ginger-Lime Peanuts.  Gai Lan is also known as Chinese Broccoli or Chinese Kale.  It is a leafy vegetable with thick broad leaves, much like the kale I have been using in recipes.

The soba noodles are generally served either cold or at room temperature.  This dish was served at room temperature.  After the noodles were cooked, they were mixed with sesame oil and a sweet chili sauce while the remainder of the meal was prepared.

Grated carrots and sliced cucumbers were marinated in lemon juice and ginger.  The mushrooms and gai lan were sautéed with ginger.  All of the vegetables were then mixed into the noodles, where were topped with roasted ginger-peanuts.  The end result was delicious.

Made:  July 4, 2017

5 Stars

Blue Apron ~ Seared Catfish with Udon Noodles, Mushrooms and Carrots

Tonight's meal of Seared Catfish was inspired by Japanese-style cooking.  The fish was topped with chopped green scallions and smoked and crumbled dulse.  That really topped of this dish of Udon noodles with sautéed mushrooms, carrots and celery.  Truly a delicious meal.

Made:  April 15, 2017

5 Stars

Blue Apron ~ Seared Salmon and Miso Soba Noodle Salad

I was a bit hesitant to try this dish because the reviews had been negative.  I am glad I tried it, however; it was very tasty.

We both love salmon, and that was seared in a pan, as we would normally prepare it.  The soba noodle salad was a new twist.  Soba noodles are a staple of Japanese cuisine.  This salad was made with a very spicy dressing made with Gochujang, which is a chili paste used in Korean foods.  It has a pretty powerful punch.  I used less than the recipe called for.  Fairy Tale eggplant was sautéed and added to the cooked miso and Gochujang dressing.  After the soba noodles were cooked and cooled, they were added to the dressing along with thin slices of cucumber and baby greens.  It made a delightful salad upon which the cooked salmon was placed.

4 Stars

Made:  August 28, 2016

Blue Apron ~ Black Garlic-Shoyu Ramen

Tonight's meal was a Japanese-style dish of Black Garlic-Shoyu Ramen noodles with Green Beans and Shiitake Mushrooms.  It was a vegetarian meal with black garlic.  I had never heard of black garlic before.  It is garlic that is aged under special conditions and when peeled, it is very soft.  I was afraid at first that it might have been spoiled.

The black garlic, however, had an interesting flavor.  It was cooked into the broth which contained ginger and shiitake mushrooms.  The broth was served over the ramen noodles, then the dish was topped with blanched green beans and soft-boiled eggs.  As a garnish, Furikake, a Japanese condiment made of crushed, dried seaweed and sesame seeds, and kosher sea salt.

My husband really enjoyed this dish.  I found it so-so.

Made June 28, 2016

3 Stars

Blue Apron ~ Hoisin and Shiitake Burgers

These Hoisin and Shiitake burgers with Miso-Mayonnaise and Roasted Sweet Potato Wedges were the best burgers yet.  The Shiitake mushrooms were dried, but rehydrated in hot water then chopped and added to the ground beef along with the hoisin sauce, garlic and scallion whites.  The burgers were then topped with ribbons of bok choy and a savory-sweet condiment made with mayo and a miso paste.  

The roasted sweet potatoes were the perfect accompaniment (and I am not a sweet potato fan).

Absolutely fabulous.

5 BIG Stars

Blue Apron ~ Summer Soba Salad

A hearty summer salad for a hot summer day.  This required only a little cooking, so didn't heat up the kitchen like some of the meals.  

I learned how to take fresh corn off the cob and lightly saute it with ginger and scallions.  The soba noodles are made with buckwheat and cool very quickly.  The salad consisted of, in addition to the noodles and corn, fresh cherry tomatoes and cucumber, with a dash of thai basil.

The dressing was a mix of rice wine vinegar, Soy Glaze and mirin.  Yummy!

4 Stars