Blue Apron ~ Spicy Smoked Trout Sandwiches

Tonight's meal was an easy dish of smoked trout sandwiches with cole slaw and roasted sweet potato.  The sweet potato was tossed with a bit of olive oil and a smattering of Chesapeake Spice Blend, then roasted at 450F for 18 minutes.

The smoked trout was flaked, then mixed with mayo and thinly sliced shallot.

The cole slaw was red cabbage marinated in red wine vinegar and a tad of sugar.  A spot of the cole slaw was added to the sandwich.  The end result was a delicious meal.

Chesapeake Spice Blend, blend equal parts:

     Sweet Paprika

     Ground Yellow Mustard

     Celery Seeds

     Ground Bay Leaves   

Made:  December 27, 2017

5 Stars

Blue Apron ~ Thai Chicken Curry

I am back to cooking again!  Tonight a made a wonderful dish of Thai Chicken Curry with Carrots and Bok Choy.  This dish combined mildly yellow curry paste with coconut milk with sautéed pieces of chicken breasts.  This was served on top of Jasmine rice.  I served this in a bowl, but the rice absorbed much of the curry-coconut sauce.  The end result was delicious!

5 Stars

Made:  Christmas Dinner

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