Blue Apron ~ Lemon-Caper Catfish with Spiced Lentils and Collard Greens

Tonight's catfish was coated in rice flour then pan-grilled in a caper and lemon sauce.  This was served on top a black-lentil, collard green and onion mixture.  The collard greens and onions had been sautéed with ras el hanout, a Moroccan spice mix.  The result was a very tasty dish.

Made: Jan. 16, 2017

5 Stars

Blue Apron ~ Empanadas de Picadillo

Empanadas de Picadillo are savory pastry turnovers.  These were served with a spiced ground beef and baked until a crispy golden brown.  This was served with a fresh tomato-cucumber salad and lime creme for dipping.  The cucumber was partially peeled, giving the salad both additional color and texture.

The Mexican Spice Blend consisted of equal parts:

     Ancho Chili Pepper
     Smoked Paprika

     Garlic Powder

     Ground Cumin

     Dried Oregano

Made: July 12

4 Stars