Blue Apron ~ Persian-Style Chicken and Crispy Rice

I was really looking forward to tonight's dinner of Persian-style chicken and crispy rice with summer squash, currants and lemon yogurt.  I was not disappointed.  This dish has so many textures and flavors and is so delicious.  

The chicken was sautéed in a Persian Spice Mix.  Then the squash and onions were sautéed.  This was added to the chicken as well as chopped almonds.

While the chicken was cooking, I prepared the rice.  After all the water had absorbed, half of the rice was placed on a cooking sheet and baked until dry and crispy.  Then all the rice was combined, along with the currants, which had been marinated in lemon juice.  I didn't have currants, so used raisins instead.

The dish was topped with yogurt.  Delicious!

Made:  June 10, 2017

4.5 Stars

Persian Spice Mix:

     Ground Cardamon

     Ground Cumin

     Ground Turmeric

Blue Apron ~ Lemon Chicken and Green Beans

This dish of Lemon Chicken and Green Beans with Parmesan-Roasted Summer Squash and Potatoes did not sound all that thrilling.  I was also afraid that the dish would be too lemony.  Instead, I found it very delicious.  

The potatoes were small diced and roasted along with the summer squash, which was cut into rounds and topped with minced garlic and parmesan cheese.  The green beans were blanched then coated in a pan sauce of lemon and butter and the frond from the cooked chicken.

4 Stars

Made: July 25, 2016

Blue Apron ~ Crispy Cod and Summer Squash

Tonight's meal of Crispy Cod and Summer Squash with a Quinoa and Arugula Salad has to be on of my favorites.  I love quinoa and ate as much of it as I could when I was in Peru.

Quinoa is not technically a grain, but is the seed of a cereal grass.  It was cultivated in the Andes and is a staple in many South American cuisines.  This salad called for red quinoa.

The summer squash, which I love, was not cooked, but was marinated in a mustard, vinegar, garlic and olive oil dressing.  The left-over dressing from the marinade was then used as the dressing for the arugula and quinoa salad.

I just love the crispy fish, which is made crispy by first dredging in flour, then egg, and finally panko breadcrumbs.  The end result is a nice and crispy piece of fish, which tonight was cod.

Made: July 17, 2016

5 Stars