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

Blue Apron ~ Caramelized Onion and Kale Quiches

The Caramelized Onion and Kale Quiches were not winners for me tonight.  Too much Kale and not enough egg.  The accompanying Frisee and Pear Salad, on the other hand was delicious.  The sherry vinegar dressing was just perfect with the tart pear.  I ate the salad and hubby ate my quiche.

2 stars

Made: October 24, 2016

Blue Apron ~ Pan-Seared Chicken

Tonight I made Pan-Seared Chicken with Roasted Honeynut Squash and Apple.  I would never have thought to combine and roast squash, apples, potato and shallot together.  It was delicious.  Today was the first real "Fall" day we have had, so this meal of autumn vegetable was just perfect.  The chicken was topped with a toasted almonds, sage and butter sauce.  I liked the crunch of the almonds, but the sage was a bit too strong.

4 Stars

October 23, 2016

Blue Apron ~ Crispy Catfish

Tonight's meal was a real winner.  Crisps catfish with Yellow Curry and Bird's Eye Chile Sauce.  It was inspired by Thai cuisine.  It was served with a hot chili sauce, that was tempered by the coconut palm sugar.  I am not generally a fan of hot, spicy foods, but this was excellent.  One of my favorites.

October 22, 2016

5 Stars