May 1, 2016. Today's luncheon (and tomorrow's) from Blue Apron: zucchini and spinach quiche. I think the crust got a little over done. I need a decent oven.
I think I may have goofed up the recipe. They sent a big cluster of garlic, and I was enthusiastically dicing it all up, tossing it into the pot, and then I glanced at the recipe card again and realized: OMG I WAS ONLY SUPPOSED TO USE TWO CLOVES, NOT THE WHOLE DAMNED THING!
I tried to get most of it out, but in the end, it was just too garlicky. Not bad, but probably not as good as it should have been.
Still one of the prettiest things I've ever cooked!
April 29, 2016. My first meal from Blue Apron, one of those new food services that sends you a certain number of meals in a big box. They send you everything except salt, pepper and olive oil. I mean, they even sent me a tablespoon of butter! It's cute how everything comes in little packages.
I really like the lack of waste. I had kale in this but I didn't have to buy a huge bundle of it, just to have most of it rot in the fridge before I got around to eating it. I didn't have to buy a whole jar of Dijon mustard grain just to get two tablespoons for this recipe. It's hard cooking for one person, even with the occasional dinner guest.
This serving had about 700 calories. True, skin was on the chicken -- but my serving was kept to one chicken breast. And you only make enough for two meals at a time, so overeating would be limited if you actually had two people eating together. Me, I suppose I could have eaten both servings, but one made me really full.
One tablespoon of butter in whole thing, 4 teaspoons of olive oil. Everything was fresh, not frozen, not processed. And that's a huge difference for me, because I so often fall back on quick convenience foods.
The "intro special" for Blue Apron cost $30, for six individual meals. $5 a meal isn't bad at all, not when it's fresh and mostly healthy -- certainly healthier than I normally eat. The normal price is $50 for the package; that's a little over $8 a meal, which wouldn't be too bad if i could do it maybe once a month, instead of this every week deal.
While cooking, though, I had my doubts. How do you know when a purple potato is done, anyway? The veggie medley was certainly not a combination of things I'd ever tried: purple potatoes, onion, kale, one Granny Smith apple, almond slivers and Dijon mustard grain. It doesn't look good here, but it was surprisingly tasty. And it was an adventure, because I would never have come up with this on my own. (I could have done without the apple in it; for me, it was just one flavor too many.)
I'm not sure how the leftovers will reheat, though. This was really yummy because of the crispy seared skin. I'm so proud it came out well because I have this slight, uh, phobia about cooking chicken. I'm always afraid it's not done, and I'm sure it's due to a past brush with death brought on by bad chicken salad. Which actually came from a respectable restaurant in town, not something I'd cooked. But still, you only have to spend 24 hours puking your guts out and praying for death to be marked for life.
I just don't know if I can afford to stay with the program. This is probably very cost effective for people who are used to cooking. But I'm not. I'm cheap and lazy when I shop for groceries, and I fall into that trap that so many of us po' folk do, which is choosing cheap but filling crap instead of healthy. It's expensive to eat fresh and healthy. Corporate American wants us fat, depressed and dying.
Sigh. I hate money. Probably because I don't have it, but it just gets in the way of doing what you'd really like.
April 30, 2016. Tonight's dinner from Blue Apron: Grains of Paradise Crusted Steak with mashed plantain, collard greens and ginger peanuts.
I was really impressed with the collards -- i may be cooking them like this again - though I'll end up with a huge mess of greens that I can't possibly eat. Anybody want to split a mess of collards with me? The ginger peanuts, well, I had my doubts, but they were really good! The steak was a little fatty -- excellent flavor, but I've not eaten any kind of steak except for filet mignon in over a year -- I just got tired of crappy cuts of meat, and would rather go for three months without steak at all, so that when I did splurge, I could go for something that I really liked.
The "sauce" of olive oil, lime juice and parsley was a waste, though. Really had no use for it.
If you have noticed my postings recently on Facebook, you are aware of my current love affair with the plethora of food box services. They ship you fresh ingredients for meal recipes, you cook it. (And then you clean it up. Sigh.)
You may have noticed, too, that I’m promiscuous, spreading my affections around. I started just checking out different programs to see how they worked, if i liked them, if I could afford them. And taking advantage of first order discounts. I like discounts. Discounts are good. Discounts are my friend and Free is my soul-mate.
On the first few boxes, the estimate for “time to prepare” was a big fat lie. The first meal took me almost two hours -- but that’s because I almost never cook, and I had crappy tools, and I was really slow. Probably took me half an hour to peel and dice an onion. All that endless veggie washing and peeling and chopping. The prep is what takes the time, not the cooking. The first two recipes made me a little nervous, because for the first time in my life I had to “zest” a lemon, and then a lime. (I had to buy a zesting tool, of course; I could have used my grater, I suppose, but I was worried about ruining the whole thing by not zesting correctly.)
In the beginning, I spent a lot of time staring at the recipe, almost afraid to start for fear of mucking it up. But it's been a lot easier than I thought it would be, and with practice, I've gotten faster. The most recent meal took about an hour from prep to plate, and was ridiculously easy.
I've been impressed with how clear the instructions have been, because this has always been a stumbling block for me: recipes that assume everybody knows what “zesting” or “blanching” is, or how to make “creme fraiche.” If I, as a charter member of the Society for the Domestically Challenged, can say a recipe was simple, you can believe it really is.
I'm also finding that having the right tools helps enormously. I did not actually own a decent knife or frying pan when I started. Now I do, and the difference is amazing. Of course, I spent $200 at a kitchen store in Opry Mills, but that’s beside the point. I was suddenly compelled to buy a bunch of little prep bowls. And a salad spinner. And special kitchen scissors. A $60 ceramic frying pan. Two new knives that will take my fingers off. And a Keurig coffee maker. Which had nothing to do with my cooking projects, but it was there, you know? I wanted it for my desk at work.
I will overlook the $10 bucks I spent on a really crappy slap chopper. I’ll go old school and chop by hand. It’s just that possibly of losing a fingertip that has me concerned.
The benefits to this experiment are even more numerous that I anticipated:
Because people have asked about my culinary adventures, here is a breakdown of the ones I’ve tried so far:
Overall: the delivery, instructions, food freshness and recipes have all been very good.
MARLEY SPOON (MARTHA STEWART)
Absolutely AVOID. They do pre-prepared fresh food that you just microwave. I so wanted this to be good, because it sounded perfect for a single person who didn’t like to cook. But the food was barely edible, some downright nasty in taste and appearance. Really disappointing.
I will be following with postings of my dishes and critiques of their worthiness. Stay tuned.
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