Blue Apron ~ Shrimp and Fresh Gnocchi

I'm back to the cooking again.  Tonight's meal was Shrimp and Fresh Gnocchi with fresh corn, basil and cherry tomatoes.  Although I liked the flavors of the sauce for the shrimp and gnocchi, I found the pasta to be overwhelming.  The sauce was made with fresh corn and roasted tomatoes with a touch of red pepper flakes, cooked in a bit of butter.  This was very flavorful over the shrimp.

Made: July 29, 2017

3 Stars

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 ~ Chicken and Honey-Glazed Peach

Tonight's meal was a tasty dish  of chicken topped with fresh peaches sautéed with honey, vinegar and just a touch of spicy red pepper.  The meal was paired with wilted spinach and coconut-infused  mashed sweet potato.  Yummy!

Made:  July 3, 2017

4 Stars

Blue Apron ~ Cod and Tomatillo Salsa

Tonight's meal was Cod and Tomatillo Salsa with a Summer Squash and Sweet Potato Hash.  The sweet potato and summer squash hash was spiced with scallions and garlic, and made a nice accompaniment to the jalapeño pepper tomatillo salsa.  A cool sour cream-lemon mixture provided just enough coolness for the dish.  We enjoyed this meal.

Made:  July 1, 2017

4 Stars

Blue Apron ~ Smoked Trout and Asparagus Salad

I was really looking forward to this Smoked Trout and Asparagus Salad with fingerling potatoes and garlic croutons.  I was not disappointed.  

I loved smoked fish, and this smoked trout was delicious.  The salad was made with boiled fingerling potatoes and vegetables.  The vegetables ~ asparagus and red onion ~ were sautéed in a pickled mustard seed dressing that was made by boiling the mustard seeds with vinegar and a tad of sugar.  The dressing went well with the smoky fish.

Definitely a favorite hardy salad.

Made:  June 19, 2017

5 Stars

Blue Apron ~ Chicken and Napa Cabbage Salad

For a hot summer night, nothing is better than a nice, hardy salad.  Tonight's meal was a Chicken and Napa Cabbage Salad with Cucumber, Asparagus and Cashews. The salad had a Chinese twist, as the vegetables (cabbage, carrots and cucumbers) were marinated in a sesame oil and rice vinegar dressing.  The chicken was cooked in a miso-paste and soy sauce, which added a nice flavor.  The salad was topped with blanched asparagus and cashews.

Made:  June 17, 2017

4 Stars

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