Steak Tacos - Blue Apron Week 1

Gift giving can be tough.  Period.

Some people make it look effortless.  Receiving a thoughtful gift, one that you hadn't even known you wanted, really makes you rethink how you decide what to give others.

I received a subscription to Blue Apron as a Christmas gift from my boss and his wife (the card was signed from the whole family, but let's just imagine the children had little influence on this fabulous choice).

Yes, you will see posts about the ingredients, recipes, and results of the meals prepared from Blue Apron.  However, I also really just want to marinade in (see what I did there) the thought process that goes into selecting a memorable, and appropriate gift for someone. I will slow down, not panic, and take just a few minutes to really think about the recipient on the next occasion I am the gift giver rather than choosing something that is easy or trendy.

On an otherwise ordinary Thursday, I arrived home from work to find the first delivery box on the porch.  Here's what most of the prepared ingredients for steak tacos looked like:

sliced avocado, sliced radishes, chopped cilantro, diced tomatillo and quartered lime

All of the ingredients arrived fresh, without bruising, blemishes or brown edges.  I was quite happy with their appearance.

Toasting Pepitas

(in my scratched non-stick pan)

A well seasoned steak

Tomatillos cooking down

A pan of steaming, seasoned goodness used to top the tacos

A view of a completed taco

So simple to prepare following the step-by-step instructions.  No measuring is necessary and here are my initial thoughts about why everyone should try this service at least once in their life:

1.  No thinking or worrying about what is for dinner.

2.  No wondering if you have all of the necessary ingredients.  You will need olive oil, salt & pepper.

3.  It is likely that you will either try a new food or new combination of ingredients with each box. I've eaten, but never prepared, tomatillos before and maybe I would not have been likely to slice radish on my steak taco if left to my own devices. And, honestly, I've never toasted a pepita (pumpkin seeds) in my life.

What was going on the night we enjoyed these steak tacos?  Well, it was Super Bowl Sunday. In fact, Lady Gaga had just completed her memorable performance of the National Anthem when we sat together in front of the television to watch the big game. We planned on being Fed Well, but how lucky we felt when indulging in our steak tacos.

I watched most of the first quarter before moving on to prepare the next meal from the first delivery box. You'll have to watch for the next Fed Well post to read all about it.

BBQ with Friends

What is the best recipe for a small gathering with friends? A mix of sun and shade, something refreshing to drink, a few good dishes (preferably something easily made in advance so you don't have to be scuttling about and leave your friends either wanting to help or alone while you slave away in the kitchen) and an easy atmosphere. The Mr. and I recently went to a friend's house and experienced the perfect barbecue.

I am not a wine enthusiast.  In fact, this is one culinary area where I suspect I would fail if I were to attend formal training.  I know red wines leave me with a pounding headache and I have a very narrow window of enjoyment between sweet and white wines.  My friend did pour me a nice white and didn't think twice when I asked for just a few ice cubes (I prefer it as cold as possible and if the ice dilutes the flavor, I'm perfectly fine).

The first bites we were given were prepared by the lady of the house; about a pound of bite size venison chunks which were seasoned and quickly grilled thus giving them the nickname, "speedies." Though game meat often has the reputation of being well, gamey.  These were identifiable as venison, but to me, they did not have any negative flavors tagging along.

Stories were told, one by one, and we took turns listening, commenting and enjoying as the time quickly passed and it was time for the main course.

Sausages and kielbasi were grilled by the man of the house while bowls of side dishes he prepared earlier, were passed around the table.

Corn Salad with Cilantro Lime Dressing

The corn salad was by far my favorite dish and though I have requested the recipe just to make sure I don't leave off an ingredient, as of now, I'd have to go by the items I can identify in the photo. Everyone is a little short on time these days and really, who wants to write out a recipe?

Grilled Mixed Veggies

Simply grill up the veggies you like and toss with a little balsamic. I'm sure our host did more seasoning then I am mentioning, but if you can keep the flavors simple, they really do sing on the tongue. This dish was gobbled up.

I brought a bowl of sliced tomatoes with a bit of onion in an Italian style dressing.

We had a wonderful meal on their back deck on a summer Sunday.  Everyone felt content, relaxed and Fed Well.  What could be better?

Quick Breakfast

I can't tell you how many times I have stood in front of an open refrigerator door or the pantry and just wanted a tasty food item to simply jump out at me, ready to go, easy to eat while satisfying my craving for either a particular flavor or simply the need to chew.  Sometimes, you simply have to be creative.

I gathered a wrap, a banana, the peanut butter and chocolate syrup.  In the past, I have substituted Nutella for the peanut butter and syrup.  I have also used honey instead of chocolate.  Thing is, you can do this with whatever ingredients you like and as a bonus, it is just as portable as a pre-packaged granola bar or breakfast bar.  

It only takes a minute to prepare yourself a health snack or breakfast that will leave you feeling Fed Well.

Philly Cheese Steak Stuffed Peppers

Yes, I also cook.  Frequently.  Thing is, I sometimes get so bored with my own cooking, I will eat go insane during a food/meal rut until I find my next creative dish and then I'm back on track.  The internet has a million food ideas and recipe sources, but an unlikely source for me has turned out to be Pinterest.  And that is how Philly Cheese Steak Stuffed Peppers were born.

For my version you will need the following for 4-5 servings depending on appetite sizes and if served with a side dish:

5 green bell peppers
1 lb. thinly sliced roast beef
2 small onions
1 pound sliced mushrooms
1/2 pound sliced, provolone cheese

To begin, I roasted 5 halved green bell peppers that were sprinkled with Kosher salt on a sheet pan in a 400 degree oven for 15 minutes.  I did not use any oils or cooking sprays, but you can do whatever makes you happy.

While the peppers softened, I sauteed the onions in olive oil in one pan (sprinkled with salt & pepper)

and the mushrooms in another:

Yes, you can brown everything all together.  However, if you have someone in your house that doesn't like either onion or mushrooms, this is an easy way to make separate servings.

You can also substitute the deli roast beef for whatever thinly sliced beef you want to make yourself or you can even use venison if desired.  I'm also sure sauteed chicken could work or omit any meat for a vegetarian dish.

Next, I drained the bit of pepper juice that pooled in the roasted peppers before layering in first a slice of cheese, then the beef and onions/mushrooms and finally topping with more cheese.

Back in the oven at the same 400 degree setting until the cheese is melty, ooey and brownish goodness.  We ate this as a main course with potato salad or chips (both were on the table) and decided the recipe is a keeper and may be cut into strips to be served as a party appetizer.

The finished product above highlights 2 pepper halves with black pepper to indicate they do not contain mushrooms.

It was a perfect weeknight quick and satisfying meal for 5 adults and my older son was able to take some to work today for lunch.  We were Fed Well and I am going back on-line to find the next dinner hit.

Brunch Featuring Toast Topped with Avocado and Crabmeat

Brunch.  A leisurely meal that lands between the hours of breakfast and lunch, is spent at a slower pace, lingering and relaxed.  That's my definition.  Yours may be different.  

On a recent weekend, I spent brunch with 2 (it was supposed to be 3) of my long time lady friends at one of their homes.  We've known each other since childhood and while some are closer than others, and we may drift without speaking for bursts of time, we are like moons that end up gravitating back together.  

For brunch, I wondered what to make for about 5 minutes. Pinterest is almost always the answer to food questions.  I simply clicked on the link for "Food" and the recipe I used as one of the top Pins on the page.

Though the photo suggested using toast rounds I first sliced the bread which happened to be baked in a round loaf (bread choice is up to you) then I cut the slices into triangles.  This allowed roughly 3 pieces per slice which can be toasted in a traditional toaster or broiled in the oven with a light coating of olive oil.  I chose the broiler with olive oil.  In a bowl I mashed 3 avocados with a generous pinch of salt and a skimpy pinch of garlic powder.  In a separate dish I tossed about 12 ounces of lump crab meat with the juice of 1/2 lime and perhaps a tablespoon or two of fresh mint sliced into small ribbons (chiffonade).  The avocado mix is then spread on the toast rounds and topped with the crab. Another option is to top with a sprinkle of cayenne pepper - I simply sprinkled some salt and black pepper.  Delish.

One of my girlfriends made finger sandwiches.  How cute! Half were ham with a Hawaiian spread that had a little bit of a kick and the other half were cucumber with dill.  So lady like.

The host girlfriend prepared a frittata in a cast iron pan with crispy bacon, ricotta and spinach.  It was so fluffy and creamy while maintaining the crunch of the bacon.  Yes, of course we had Mimosas!

A second gratuitous look at the frittata:

And this is what the table look like:

Yes, we chatted about the past and the present, our families, dogs, and well, food, the proper use of cameras and flash, Facebook and our upcoming high school reunion.  Good thing we had those Mimosas!

And what did our host prepare? Yes, a special dessert in footed green glass.  Berries topped with a scoop of vanilla pudding as well as a dollop of whipped cream.  This is no ordinary brunch.  These are no ordinary lady friends!

We were Fed Well and hugs were shared all around.  I look forward to the next brunch.  Wonder what I will make...

Dress up Pizza at Home

Pizza! Pizza!  

I love pizza on those nights when you get home from work, are just exhausted and have no idea what to do about dinner.  I usually love plain cheese.  Sometimes, we all want something different and on those nights, I hit the produce drawer and sautee veggies then add then on a person's slice once the pie is here.

On this particular night it was black olives (left over from holiday celebrating), sliced mushrooms and some onion.  

Heaven on a plate, little fussing and cheesey goodness!

What are some of your kitchen cheats to get you through a week night dinner?

Potato Waffles

What to do with holiday leftovers...At our house, a day or two after Thanksgiving means I will make Turkey Stew just like Grandpa Mac used to make - well, with less black pepper.  Basically, he took all of the holiday leftovers minus the cranberry sauce and dumped it into a pot, cooked dumplings on top and fed the family. I still mostly follow the same format, but this year I switched out the sinkers, I mean dumplings with re-purposed mashed potatoes.

I blended left over mashed potatoes with some garlic powder, onion powder, salt, pepper and a sprinkle of basil.  I spooned a generous palm size portion into the waffle iron and let it cook until browned.  The perfect new base for Grandpa's Turkey Stew.

You know left-overs are a win when your family wants you to prepare them on purpose.

We were Fed Well before, during and after the holidays this year.  Looking forward to a fabulous Christmas and Happy New Year!

Birthday Cooking

When it is your birthday, you generally call the shots from entertainment to dinner plans.  For my son's 25th birthday he wanted to go to Great Adventure, which we did and have the family over for a celebration, which we also did - the same weekend!

Since we were out of the house on Saturday, I had to prepare something fairly easy on Sunday.  Luckily, his pick was pulled pork.  Simple enough to season the meat (several pounds) then place in the dutch oven for about 6 hours, serve with barbecue sauce and hard rolls.  I also grilled chicken breasts for those who may not care for the pork.  The chicken could also be placed on a hard roll if one so desired.  But what else?  What makes it a party?

The classic vegetable platter is always a favorite.  My son tries to limit carbs and though he could never be 100% Paleo in this house (I could never go without my beloved carbohydrates), I do try to cut back. Veggies are bought at the farmers market when possible and I used a Pampered Chef gadget to create the crinkle cuts on the cucumbers.  So fancy!

A creamy and garlic hummus was side by side with a creamy french onion dip for both the veggie platter and a bowl of chips (what's more classic than simple and thinly sliced potato chips?).

For the main course, I wanted something different.  No potato or macaroni or pasta salads.  I still wanted the summer food vibe.  Hmmmm, more veggies... (imagine humming the Jeopardy theme song in your head for a moment.....) ah, what about grilled veggie skewers?  But the veggies don't cook at the same rate. (more Jeopardy song....)  I par boiled the potatoes and sweet potatoes so they would be slightly softer - although truth be known, I went a minute or two too far and broccoli actually wasn't a great idea at all.  I then set up an assembly line and voila!

Once they were place on skewers that had soaked for a few hours in a vase of water I sprinkled with olive oil, salt and pepper then let them wait on a foil lined pan until the guests arrived.

A buffet line was created in the kitchen.  Rolls, pulled pork, grilled chicken, the veggie skewers, the remaining raw veggies and dips, chips and oh yes, of course corn on the cob.

Dessert time.  We are not a huge birthday cake family and just like the rest of the meal, the celebrant selects the sweet course.  For our son, sliced strawberries, vanilla ice cream, whipped cream and brownies!

Not a single complaint. A fabulous day with friends and family.  Easy prep, easy clean up.  What more can anyone ask for on their birthday but to be with people they love and to be Fed Well!?!

First Time Waffles

I've hosted quite a few Mother's Day brunches and though the menu may change a bit from year to year, the tradition is found in the gathering of family, and the meal is almost always followed by outdoor festivities which may include wiffle ball, kickball and this year's badminton and volleyball games.  

I prepared a lovely pink lemonade with a bit of sparkling soda - for those who cared to add champagne I had that chilled and available as well.  Lovely.

For the food - my sister prepared a lovely sausage, egg and cheese casserole.  My adult sons had child-like giggles every time someone mentioned casserole.  They were brought back to this movie scene (warning: a bit of mild adult language) from a few years ago:  Casserole Argument from Stealing Harvard.  To avoid being drawn into the fray, my mother caught on and simply asked for someone to pass her the omelet at the table.  

I prepared a spiral ham and took my first steps into the world of waffles.  My nephew helped as we created an assembly line precision of spraying with non-stick spray, 2 1/2 ladles of batter, timer for 3 minutes, remove and reserve to warm oven.  Fabulous!

I also made baked veggie Stromboli-ish creation which included spinach, tomatoes and topped with mozzarella!

    

The bad news - using the disposable try on top of a standard cookie sheet (which I thought would be helpful for clean up) caused the bottom to not brown and crisp the same way as the top.  Lesson learned.

Waffles were served with blueberries, raspberries, strawberries, whipped cream, syrup and each diner's creativity in preparing their personalized dish.

Camera shy waffle

Seemed the meal was a hit (except for the soggy bottomed portion of the spinach Stromboli creation - though many simply pushed the unwanted bit aside on their plate).  Games were played, flowers and plants exchanged, cards were opened, smiles all around.  A fabulous holiday.  Or better to say a fabulous Sunday with family?  

After a few games, time for dessert.  A mini buffet with bite size sweets from our local supermarket's "fakery."  My older son's girlfriend works at the "fakery" and came up with the nickname for the bakery department which mostly bakes off prepared treats and breads (not from scratch).  Eclairs, cheesecake bites and blueberry rugula on one platter.

Half pies are a wonderful fakery invention.  I invest in a blueberry and an apple for the occasion.

Also on hand were the leftover berries and whipped cream.  Perfect.

I have some personal photos and video of the day.  It truly was memorable, relaxing, a time for bonding and eating.  Hope you had a Fed Well Mother's Day!

Eat Your Left Overs!

If I have enough left over anything that I plan on recreating or repurposing, I have learned it must be done immediately.  Otherwise it will either turn into a mystery substance in the refrigerator or it will be claimed by one person as a quick snack.

I prefer to use little bits of left-overs into one meal and so many items end up in stews or soups for winter, but during the warmer months that somehow seems inappropriate.

Cinco de Mayo fish tacos are turned into a pasta dish.  What?  Yes.

After all, what doesn't go with pasta?

Sliced black olives, chopped tomatoes, shrimp, cod are all mixed with thin spaghetti.  The fish is gently heated, but all other ingredients are tossed in with the hot pasta.  My serving uses just a spoonful of marinara with the fish juices.  The Mr. uses a heavier dose of marinara.  The salt, the carbs, perfection.

I truly despise wasting food so to be able to use up left-overs from one meal and turn them into something else (that is finished) is quite satisfying.  

It also turned into a bit of a date night at home for the Mr. and I.  We are in an in-between land of full house or empty nest nights.  Content and Fed Well.

Taco de Pescado

The 5th of May...a holiday?  Cinco de Mayo you say?  It taunts us from the calendar and sneaks into every available crack and crevice.  Advertising.  Story lines.  Even the cafeteria at work has a Spanish themed lunch special.  Sometimes, I just give in and go with it.

Fish tacos for dinner.

I have no particular culinary path in mind when I begin the journey at the seafood counter.

"I'd like to make fish tacos," I explain.  "Which kind of fish would you recommend?"

"Cod."

Well, not very exciting but when I look in the display case I realize I do not have many choices.  Tilapia?  Too thin.  Salmon is an obvious no for this family regardless of ability to switch things up or season them.  I am not a huge fan of salmon.  Various shell fish.  No.  Although, I know we all agree on grilled shrimp.  Some can have cod, others shrimp or one of each - mix and match.

I season the cod with cilantro, salt, pepper, garlic and a splash of olive oil before it is wrapped in foil and placed on the grill.

A similar treatment for the shrimp plus some Adobo.  Cinco de Mayo, remember?

Diced lettuce and tomato for freshness and crunch.

Also on the table were large soft shells to wrap the ingredients in.  I chose to instead mix everything together as a make-shift salad.  In honor of the holiday I know nothing about, the Mr. and I also split a Corona.  Yes, we split it.  Not a big drinking house.

But, we are also not Mexican and yet, we are indulging with a wink and a nod to a holiday we do not celebrate.

It doesn't matter.  All in the spirit of sharing a good meal with family (or friends) and so it is simply about being Fed Well.

Scallops and Chorizzo

It is the season to dine outside - al fresco if you will.  It is also a time when menus lighten up a bit and we crave those lighter foods rather than the heavy plates of winter. 

However, nothing beats a throw it all in one pot dinner for convenience sake.  On those nights when I am not sure what to make, I love to combine a number of things I just love and call it dinner.  Many aspects of this drive the Mr. crazy - as readers may remember, he prefers to a eat a dish with a name, sometimes asks where I got the recipe (that question usually means he is not crazy about it) and while he'd like to think otherwise, he is a moderately picky eater who could eat chicken 5 or more times per week.

Here's what I had in the house:
A bag of frozen bay scallops
One link of chorizzo
Fresh spinach
One can cannellini beans
Green bell pepper
Onion
Rice
Garlic
Chicken broth


Possible Variations/Additions 
White wine
Chopped tomatoes
Celery
Shrimp
Saffron
Brown rice
Quinoa

To begin, I cut everything to approximately the same size.  I use my favorite red dutch oven on the stove, heat a bit of olive oil and first soften the peppers and onions.  I season along the entire journey with salt and pepper.  Next, I add the scallops.

I may not know all the secrets to perfectly seared scallops...I continually strain and reserve the juice they leave behind until I can get a bit of a hard edge on them.  

Next, I add the diced chorizzo.  Any sausage, kielbasi or meat in that family would work.

Lastly, I mix in the drained beans and some freshly chopped garlic.  Once all are warm and cozy, they are coated with a spoonful of flour to thicken the sauce.  After the flour is lightly brown, I add the chicken broth until I think enough sauce has been made.

I line my bowl with the fresh spinach so the hot meal will wilt it slightly.  The Mr. has different thoughts:  he prefers a plate, rice on the side (he almost always coats it in Soy Sauce - he can't be stopped) and NO spinach.

Here is my interpretation:

We had a lovely dinner on the back deck.  It was a lovely surf and turf - we talked, ate and ended feeling Fed Well.

In Defense of Potato salad - MY Potato Salad

A red Sunday I suppose.  Red meat, red potatoes for the salad, tomatoes with mozzarella and fresh basil followed by the rosiest watermelon.

Funny part is, none of it was planned.  Well, I had every intention of making the tomato salad but the rest just fell into place.

A few weeks ago the Mr. told me he does not like my potato salad and needless to say that was not easy to hear.  He prefers the store bought, deli, pre-packaged, mass produced, glop in a plastic tub.  Can you tell I'm not over it?

It is especially difficult for me because I can't stand the version he likes and my ego took quite a blow to hear he doesn't like something I prepare.  Luckily it doesn't happen often or if it does, he grins and bears it.

A few large sliced mushrooms were also grilled for this happy end of the weekend meal.

I actually defended my potato salad when the Mr. told me he didn't like it.  I reminded him of the time my nephew told me it was the best potato salad he ever had in his life.  My bruised ego will heal.  The hard part will be forgetting about it every time I crave potato salad.  By the way, I did buy him the kind he prefers and he was the only one who ate it and I know in just a few more days I will be throwing away the uneaten portion.  

What's so special about my version?  It's just boiled red potatoes, some diced green bell pepper, diced celery, finely chopped onion, mayo, salt, and pepper.

Truth is, we all know being Fed Well is not just about the food.  Spending our Sunday and every other night's dinner together proves it.

Grilled Shrimp Salad

I first saw the phrase from the above cartoon about a year ago.  I laughed and posted the message on my Facebook.  Funny, right?  

Problem is, most of us (myself included) after say 20 or more years after graduation can maybe only fit into our high school earrings and ok, if we are completely honest - perhaps shoes and socks.  

While I am not overweight, I am no longer that skinny girl either and as each birthday passes, I'd rather not think of buying the next higher size in clothing.  I spend a lot of my time in a chair, at a desk and while I love to eat well, I am also prone to eating what feels and tastes good.  Not every meal, but the time has come to reel things in a bit and rather than take away the bad, add more of the healthy options.  Timing is perfect as the farmer's markets begin to open, the days are longer to allow more time for walking or being active outside.  

First simply prepared and healthier meal is a grilled shrimp salad.  I had it for dinner one day and then the leftovers for lunch the next.  The salad base was all of the available produce basically I had on hand.  Romaine, spinach, tomatoes, carrot, celery and green bell peppers.  The shrimp were marinated in cilantro, parsley, lime juice, salt, pepper and a splash of olive oil.

The vegetables are crisp, fresh and left undressed.  I continue to enjoy a naked salad.  The shrimp are firm, flavorful from the marinade and give the feelings of both lightness and satisfaction.  The Mr. does not feel the salad in any form can be an entree and so he fills two wraps with basically the same ingredients but if putting everything into a shell adds to the experience for him, so be it.  

I have also grown to love a sweet bite after a meal.  This very ripe cantaloupe satisfies the sweet tooth.

In my house I find the desire to be Fed Well is always present.  The final hurdle is in making sure the right foods are readily available.  It  must be just as easy to access as ripping open a bag of chips or else it will be looked over for convenience.  Grilled shrimp salad is as simple to prepare as a hamburger, but leaves me hoping I've made a slightly healthier choice and still feel Fed Well.

Use up the Veggies Pasta

It all comes down to using what you like when preparing a meal - the same as clothes shopping and house decorating.  Forcing something simply won't work because it won't be used, worn or eaten.  Given in to trends or adding exotics can backfire as well.  I try to accommodate the tastes of the four palettes that live here, but sometimes, I just give in to what I like when preparing dinner.  I have learned that they will like it or leave it.  Unfortunately, sometimes I buy things, like eggplant and then I think because I know the others do not like it I let it sit until it is almost too late.  In this case, I performed the eggplant rescue just in time on a weeknight when I barely felt like cooking.

I cubed the eggplant with skins on and sauteed in a splash of olive oil.

Some garlic, salt and pepper.  This cook's little black dress.

Then wilt in the spinach that can also turn quicker than used if I am not careful.  Spinach can be a classic cardigan - always in style.  When my sons were young and curious about what they were eating, I made a spinach and rice soup but told them the greens were "soup vegetable" to prevent them from forming a bias.  

I dice a tomato that I add after the mixture is removed from the heat.

Drain the pasta and stir everything together with another drizzle of olive oil.  Looking back, I could have added some onion and a splash of balsamic.  However, it was still fabulous.

I was the only one who ate this amazing dish.  I brought left-overs to work the next day for lunch.  The Mr. had the same pasta for dinner but with jarred sauce.  I certainly feel mine was the better choice.  Sometimes even foodies make mistakes, in the same way celebrities are shown in magazines with the caption, "What was she thinking?" or innocent pedestrians with a black rectangular bar over their eyes while wearing an outrageous garment.  Sometimes we are simply Fed Well.