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t s wonderful the previous box two weeks ago brought me za atar spiced steaks italian wedding soup and miso zuzu glazed cod and they were all enjoyable in recent weeks i ve been trying to eat more fish and shellfish or less meat depending on how you think of it i ve designated monday wednesday and friday my no meat days when i receive a blue apron box on wednesday morning it works very well for cooking my wednesday seafood dinner because there is always one seafood option in the box of my plan omnivore as opposed to vegetarian i was thrown off last time because of winter s last hurrah a final snowstorm the worst my box wasn t delivered until thursday i had to fend for myself for wednesday s seafood i ended up eating a swai fillet from my freezer with stewed tomatoes from a can and a salad i try really hard to make my meals as flavorful as the blue apron offerings this one was close i seasoned the fish and the panko bread crumbs with a little kosher salt and some freshly ground pepper i ve found that layering seasoning makes a big difference not only do i eat well from blue apron i also learn a thing or two for when i cook on my own fried swai stewed tomatoes and green salad and now on to the blue apron offerings za atar spiced steaks with rutabaga barberry tabbouleh labneh cheese i ve done my job as my own sous chef the plated dish with a glassof sutter home white merlot miso yuzu glazed cod with black rice water spinach let the sous cheffing begin the plated dish with a glass of principato pinot grigio chardonnay italian wedding soup with fregola sarda spinach all the ingredients after the preparation the chicken meatballs after reading reviews from others i decided to brown the meatballs for extra flavor sautéing the aromatics with the chicken meatballs finishing the soup the plated dish although i liked it i m afraid this was one of my least favorite blue apron dishes i love italian wedding soup but this one lacked flavor maybe the answer is using ground beef instead of ground poultry however i think more seasoning in the ground chicken would have made the difference more onion more garlic more parmesan cheese and then sautéing the meatballs before adding them to the aromatics will be my solution when i make this dish again on my own yes i will make it again and now off to make tum yum style shrimp noodles marilyn kitchen to kitchener posted by bona fide knitter at 1 30 pm no comments email this blogthis share to x share to facebook share to pinterest labels blue apron italian wedding soup swai fillet monday march 2 2015 catching up eating up it s almost time for another blue apron delivery and i realize i failed to post about the last one not only that some other kitchen events were photographed and never made it any farther than facebook maybe a collection of pictures with a few words will suffice in january i revisited my obsession with mason jars ball brand mason jars i got these little short squat ones for making and storing individual desserts they worked well strawberry shortcake and tiramisu i had some more wonderful meals thanks to blue apron there was crispy chicken thighs with kumquat relish freekeh salad crispy chicken thigh center cut pork chops with beet heirloom carrot hazelnut salad and center cut pork chop pan roasted salmon ramen with spicy miso broth wakame pan seared salmon ramen all three were a snap to prepare and i can t decide which was my favorite each brought something new to the table i enjoyed every bit i took some time to bake for my baby peanut butter dog bones maybe i d better explain who my baby is he is my little bichon mix i rescued last march when he was 2 4 years old he acts like a two year old puppy however i will go with the birthdate the rescue organization gave him 03 07 2010 i named him snowman snowman one day at the super market while searching through the frozen foods for peas and carrots i discovered this asian style rice with carrots peas edamame and onions along with some frozen shrimp from my freezer and using sesame oil it made a very good asian style shrimp fried rice i was intrigued by a recipe for spaghetti and sand that i stumbled across on the internet i m on a low er carb kick for a while so i brought out one of my favorite gadgets the paderno brand spiralizer and made zu ghetti to use zucchini to replace the pasta i roasted some root veggies to go with it spaghetti and sand is made with spaghetti breadcrumbs olive oil minced garlic and red pepper flakes then sprinkled with plenty of parmesan cheese a little parsley sprinkled on top doesn t hurt another snow ice storm overnight leaves me housebound i wonder what trouble i will get into in the kitchen today i have some fresh strawberries marinating in sugar shortcake ice cream both maybe it would be better if i just knit and watch cooking shows on tv marilyn kitchener to kitchen posted by bona fide knitter at 8 54 am no comments email this blogthis share to x share to facebook share to pinterest labels asian style shrimp fried rice ball jars blue apron dog bones individual desserts mason jars snowman spiralizer tuesday february 17 2015 pancake day it s shrove tuesday pancake day i got off to a good start by making a slight adjustment to the popular dish chicken n waffles by having chicken and pancakes the liddle griddle by presto yummy i don t get credit for frying chicken i never fry chicken anymore i buy it from the super market hot out of the fryer i can t even take credit for buying the chicken this morning i took it from my freezer vacuum packed and frozen last june i did make the pancakes though from a box mix krusteaz just one cup of mix and 3 4 cup cold water and i have four nicely sized fluffy delicious pancakes that means i ll have two left over for a breakfast this weekend unfortunately there is only one lone chicken wing left oh well actually today s drumstick and thigh were enough fried chicken calories for a while a long while marilyn kitchener to kitchen posted by bona fide knitter at 10 02 am no comments email this blogthis share to x share to facebook share to pinterest labels fried chicken krusteaz liddle griddle by presto pancake day pancakes shrove tuesday monday february 2 2015 and cake i ve been baking a cake a week for many more weeks than i should have there have been seven cakes the first cake glazed with a lemon syrup actually there were six cakes and a pie each time except for the pie i was attempting to bake a cake that was really good really delicious like the ones my grandmother and my aunt edith used to bake the kind baked by others that i couldn t seem to duplicate nothing fancy just goooood you know the kind i mean those other bakers seem to know the recipe and just throw the ingredients together transfer them to a tube pan throw it in the oven and out comes a beautiful golden lofty delicious cake no icing needed the second cake plain another cake right out of the oven cooled and ready for glaze covered in an orange liqueur glaze and another let them eat cake perfect texture a strawberry glaze makes it ideal and one with a dusting of powdered sugar through trial and error i can now make a good delicious cake the crazy thing is the recipe has been around forever and it came from the swans down cake flour box many decades ago i ve tried a lot of recipes i even have a more intricate one that i had declared the one some years ago this recipe that i will share with you is my new the one the one with lemon glaze it is a version of the swansdown s 1 2 3 4 cake aha the secret to my success i made a few tweaks but my cake is based on the original you can find the original recipe at swansdown com and many other variations on the internet my recipe follows 1 2 3 4 cake ingredients 1 cup 2 sticks unsalted butter 2 cups white granulated sugar 3 cups sifted cake flour 4 large eggs at room temperature 1 cup milk 2 tsp baking powder 1 4 tsp salt 1 tps vanilla extract 1 tps lemon extract directions preheat oven to 325 degrees butter and lightly flour a 10 inch tube pan or bundt pan sift the cake flour then lightly spoon into measuring cup for 3 cups in large mixing bowl cream butter and gradually add sugar creaming until light and fluffy add eggs one at a time to creamed mixture blending after each addition sift the sifted cake flour with baking powder and salt add the extracts to the milk add flour mixture alternately with milk mixture to the creamed mixture just until combined starting and ending with flour three additions of flour two of milk do not over mix the batter it will make the cake dry pour into prepared pan bake at 325 degrees for approximately 1 hour and 15 minutes or until a tester inserted into the cake comes out clean cool in pan 15 minutes on a wire rack remove from pan and continue cooling on rack that s it you can serve it plain ice it or glaze it your choices are unlimited i vary the amounts and flavors of extracts depending the flavor cake i m making my usual formula is 1 tsp vanilla and 1 tbs of lemon because i am partial to lemon cakes on which i drizzle a lemon glaze easy lemon glaze 2 cups confectioners sugar 3 to 4 tbs freshly squeezed lemon juice start with 3 tbs adjust based on desired consistency combine and use a wire whisk to mix until smooth drizzle it over the cake the one i may have gotten the pictures out of order i do know that somewhere along the way i discovered the secret and finally baked the one the lemon glazed one above pictured twice is one of the ones i made from my tweaked version of the 1 2 3 4 cake last week i gave you ice cream this week i give you the cake enjoy marilyn kitchener to kitchen posted by bona fide knitter at 12 27 pm no comments email this blogthis share to x share to facebook share to pinterest labels 1 2 3 4 cake cake lemon glaze swans down cake flour sunday january 25 2015 ice cream and some time ago i went through a homemade ice cream phase i became quite good at it even if i do say so myself i bought a few ice cream cookbooks cookbook buying is always a prerequisite to my going gung ho on a culinary idea i won t bore you with the book list i ll just say my absolute favorite and go to book is ben jerry s ice cream dessert boo k yes that ben and jerry warning contains raw eggs this is an older book copyright 1987 without going into all the controversy about eating raw eggs that developed and died down since then just know that one of the three ice cream base recipes the best one of all imho calls for raw eggs if you have an aversion or dietary objections to raw eggs you should consider making one of the other two ice cream bases in the book they are philadelphia style ice cream which requires no eggs or use a recipe in another favorite book of mine the perfect scoop by david lebovitz in which all the recipes call for cooking the eggs i experimented with a lighter lite recipe for strawberry ice cream based on sweet ice cream base 1 from the ben and jerry s book i said i would share the recipe if the ice cream was any good it s more than good i think it s delicious so here is the recipe lite strawberry ice cream makes 1 quart strawberry puree 1 pint fresh strawberries hulled and sliced 1 3 cup sugar 2 tbs fresh lemon juice combine strawberries sugar and lemon juice in a bowl cover and refrigerate for at least one hour you will be using just half of it in the ice cream mash half the sliced strawberries and juice into a puree save the other sliced half and juice for a topping mash half the sliced strawberries into a puree save the other half in slices for a topping ice cream 3 tbs egg beaters or you can use one large egg 1 3 cup sugar 1 cup half and half 1 2 cup milk in medium bowl whisk egg beaters until light and fluffy in medium bowl whisk egg beaters until light and fluffy whisk in the sugar a little at a time and continue whisking until completely blended pour in the half and half and the milk and whisk to blend completely add the strawberry puree and stir transfer the mixture to an ice cream maker and freeze following the manufacturer s instructions transfer mixture to ice cream maker when the ice cream reaches soft serve consistency i transfer it to a freezer container cover and freeze for about an hour or until it reaches desired firmness i like mine scoopable without having to use much muscle power i like mine scoopable without having to use much muscle power a scoop of ice cream on a slice of cake with a drizzle of leftover strawberries yummy eat up and do it soon after you make it since this contains much less butterfat it will be less creamy more icy over time that s why i make only a quart at a time after a day or two in the freezer you might want to let it soften stir until creamy again and refreeze however it shouldn t last that long enjoy marilyn kitchener to kitchen posted by bona fide knitter at 1 58 pm 2 comments email this blogthis share to x share to facebook share to pinterest labels ben jerry s david leibovitz ice cream the perfect scoop sunday january 18 2015 back to blue apron i completed the remaining two meals from my first blue apron shipment they were completed and eaten some days ago and i m just getting around to telling you about them so much cooking eating blogging so little time the second dish i made was thai coconut shrimp sour with lemongrass red curry it was so tasty and wonderful on a chilly winter day the ingredients and recipe card after being my own sous chef and cutting the peppers less thin than suggested they all get sautéed in a pot coconut milk lemongrass and red curry paste get added i had never used lemongrass before the outer fiberous layers had to be removed to get to the inner pliable cores one core was minced and added to the soup the other was cut lengthwise and each piece smashed with the back of the knife those are the two smashed halves being steeped in the soup i ended up cutting them to make them shorter to fit in the broth better shrimp are added the completed dish the completed dish with rice a sprinkle of cilantro and a wedge of lime made a beautiful and delicious meal i could hardly wait to have it again for another meal and another four times altogether a few days later i made the last dish pulled chicken tacos with jicama avocado cilantro salad another winner the ingredients the ingredients after sous chef action i had never worked with or tasted jicama before i had to cut it into matchsticks the first ones that i did on a mandoline were better than the last ones that i had to cut by hand jicama is crunchy and has a refreshing clean almost citrusy flavor it made a great salad with the avocado and slices of red onion i will be using it again if i can find it in my nearby markets so far i haven t found any i will have to go farther afield a quick sauté of the aromatics the tomato sauce was added and here the chicken goes in pulling apart the chicken breasts the finished plate yummy yummy yummy it made three meals for me and could have been four the spice blend gave t...