Sep 7, 2015 | Food |
I’m not a huge fan of dessert pies but I do love me some savory pie. Tonight’s Blue Apron was just such a treat.
Tomatoes, goat cheese and sweet peppers among other ingredients made this a delicious treat.
2 slight issues – the recipe had you cook the pie for 22 min at 425 degrees which would have charred the whole thing. Luckily I checked after 10 minutes and realized the issue with enough time to turn down the heat to finish it properly.
The second was that the chef of Blue Apron loves to use vinegar, especially on onions, which lead to this being a very acidic dish.
Overall pretty good, with a few adjustments I would make this again.
Sep 7, 2015 | Food |
Blue Apron tonight and I wasn’t really looking forward to it as I didn’t think I would like catfish. It was much better than I thought which is why I love these Blue Apron meals – they allow me to try stuff outside my comfort zone.
Full meal was catfish, freekeh, and a corn-cherry tomato saute all garnished with marjoram. One serving is 650 calories.
Jun 28, 2015 | Food |
The Other got an outdoor wok station. It is 168000 btus of woky goodness.
It cooks food so fast and since its outdoors there is less cleanup. (Kinda – still pans and dishes but no grease/oil splatter that typically happens during stir fry cooking)
The best food so far is the fried rice. It’s pretty much restaurant quality. I could eat it every night.
The Other tells me we are not limited to stir fry. We can make anything that requires a pan over heat! (That’s a huge list! ) I’m told we can even deep fry. I’m just not sure if I should request cream cheese rangoons or french fries first. Maybe deep fried oreos…
May 14, 2015 | Food |
Sometimes you just have to admit that Charcuterie and Cheese is a perfectly acceptable dinner.
Apr 16, 2015 | Food, Tech |
So I finally bit the bullet and bough a Vitamix. Let me tell you its just as great as everyone says. It crushes ice like a Yeti making sno cones.
I have spend the last week having a delicious fruit smoothie for breakfast and its really helping to start my day off right. I will also admit to making some “adult beverages” in it and they were amazing. I might even have to have a frosty drink themed party!
[If you want to know my favorite frozen drink its a BBC. Here is the recipe. ProTip – add rum!]
I know there are other things it says you can do with it (make soup, use it as a food processor, etc) but I just wanted a good blender that can crush and blend frozen fruits and ice without whining about it. This totally does the job!
Mar 19, 2015 | Bright Ideas, Food |
I got this a while back as a gift from Brianna and it’s probably the most awesome specialty kitchen tool I own. It’s called a “herb stripper” and its $7.99 on Amazon
You take the herb you want to strip, which normally you would have to do by hand in a slow, painstaking manner and put the stem into a hole, then pull the step out the other side. The leaves fall into the little bowl and you are left with an empty stem – viola’!
It works great. I have used it on cilantro, rosemary, thyme, and parsley. I assume it works just as great with other herbs. I highly recommend it!
Aug 1, 2014 | Fashion, Food |
The Other and I were invited to an awesome lake side Grecian dinner tonight hosted by Cacao Sweets and Treats. Everything was homemade and the food was amazing! There was a strict dress code (girls in white dresses, men in white shirts/khaki pants) and it was fun to see everyone dressed up and looking so great!
Jun 24, 2014 | Business, Current Events, Food |
One more week until the Mariano’s opens in Gurnee – yay! yay! yay! yay! I’m a litte sad I will be out of town for the opening day fun but its okay. I am already planning my list of stuff to purchase when I get back!
Apr 30, 2014 | Food, Holidays, Travels |
I’m not big in to celebrating Easter except for the obvious reasons (food and candy). This Easter there was no big family get together so I decided to enlist The Other to make a lamb soup. Lamb, I have learned, is traditional on Easter but soup is not. This would be my first foray into a more adventurous soup from my Cook’s Illustrated Soup and Stew book.
The soup – officially called Irish Stew in the book – consisted of Lamb shoulder, and potatoes. There was a variant which included turnips and carrots which I decided to try. I thought this would add a little more variety to the soup. Although I love potatoes, my results with lamb have been mixed about 50/50. Brutus on the other hand was just excited meat was being cooked and decided to jump on the counter ( a no-no) and photo bomb while I was taking photos #throughglass
The bad news was that since it was Easter weekend and people like to eat lamb on Easter my butcher didn’t have any lamb shoulder and the Jewel had only 1 package left. I quickly called The Other to see if we could sucessfully scale down the soup from the required 4.5 pounds of lamb to just 1 pound. He said it could be done and was not worried.
My two tiny lamb shoulder chops
All that’s left after removing from the bone and trimming – it doesn’t look like enough!!!!
We successfully scaled down the recipe and made enough for about 4 servings of soup. It was awesomely delicious. The lamb was cook perfectly and so tender and flavorful it was by far my most favorite part of the soup (again just making me sad I didn’t have more lamb!) There was a weird aromatic in the soup which I think came from the turnips that I didn’t care for. It wasn’t enough to not eat it but if I made this again I would leave out the turnips and just do potatoes and carrots.
The cook book also listed a complimentary quick biscuit recipe which was supposed to be easier and faster than traditional biscuits. We did not scale down this recipe….
They turned out pretty good even though I forgot the salt during the mixing. They were easy to work with and cooked in about 15 minutes and for those doing Weight Watchers were about 3 points each. I am definitely going to keep this recipe on hand for get togethers and parties. I also liked that the biscuits were small (2.5″ round) so a good option for finger food or hors d’oeuvre.
Mar 1, 2014 | Food |
I can’t believe I’ve been doing this for a month! I expected to make 1 or 2 soups and get too busy so I’m really excited! For this SOUP-er Friday I wanted to expand my horizons and go outside my comfort zone a bit. I decided on Coq Au Vin (chicken braised in red wine).
Traditionally, its made with an old rooster but since I didn’t have access to an old rooster we choose to make it with all dark meat. I’m not a big fan of chicken, and when I do eat chicken I generally don’t eat dark meat so I was a little concerned that I wouldn’t like this soup.
But I shouldn’t have worried. If there is one thing I am learning for making stuff at home is that low slow cooking is like deep frying something. No matter what you put in, it comes out tender, juicy, and delicious!!
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