Archive for the 'Food' Category

Blue Apron follow up

September 17th, 2015

Last month, I wrote about Blue Apron, and I wanted to give an update on it! I’m not sure if I’ll do this for every delivery, but I know a few people were interested in seeing how this goes. (You can follow my food blog for photos of the food.) These are the last 3 deliveries I got!

Delivery #2

The 2nd delivery we got was a real winner. I mentioned in my previous post that we liked the main parts of the dishes, but the sides were a hit or miss. This time around, we enjoyed all 3 dishes, even the sides.

Seared Salmon with Panzanella
We love salmon, but we were afraid that the panzanella might be a repeat of the cucumber salad we didn’t like from before. That wasn’t the case! The panzanella was great. I think having a few cooked ingredients mixed in helped a lot. We really enjoyed this dish, and it felt fitting for the summer.


Spiced Meatballs
I don’t have a photo of this because uh… it didn’t turn out very pretty, haha. This one was really good as well. The squash salad was very lemony and the acidic flavor helped balance out the heavier meatballs. I love lemony things, but a whole lemon might have been too much lemon juice. If we do this again, we’ll use less of the lemon.

Stir-Fried Ginger-Basil Chicken
This was the least exciting looking one, but it ended up being our favorite of the three, and we did it twice! (The 2nd time, we had to shop for our own ingredients.) The coconut flavor was nice and subtle, while the stir fry part was delicious. When it was mixed together, everything just worked together really well.


Read the rest of this entry »

Onigirazu follow-up

August 18th, 2015

It makes me happy that several people have tried to make onigirazu since my entry on it and have been enjoying the results :D I’m still making them as well! I thought it’d be helpful to have a follow-up entry on things I’ve learned since then and the fillings I’ve tried.

First, I’ve found that the rice in onigirazu has been drying out when I store them already cut in half. Onigirazu is easier to eat when it’s halved, and while it’s probably ideal to cut it right before you eat it, it’s not practical if you’re bringing it to work like I do.

So, my new solution is to cut them in half, but then wrap them back together again. Think of it like a saran wrap bandage ;) This has helped a lot in keeping the moisture in. Even though I was using sealed tupperware before, the rice still dried up if I didn’t have saran wrap around the open area.


Second, I actually think onigirazu are better the next day! I normally make a few at a time, and then bring them into work the next few days. One time, I ate an onigirazu shortly after I made it, and it was harder to eat! The seaweed was harder to bite through, and the rice was still loose. When I wait until the next day to eat them, they seem to stay together better and the seaweed is softer.

Now for the fillings I’ve tried!

Tilapia (Fish)

If you’re not sure what to do with left overs, consider putting them in an onigirazu! Sometimes I spoil my turtles with fresh, raw tilapia, and as much as they’d love to eat the full fillet, it’s way too much food for them. (I am a responsible turtle mommy after all.) I had a half fillet left over, so I seasoned it, baked it, and then put it into an onigirazu with lettuce. Simple and easy!


Read the rest of this entry »

First Blue Apron delivery

August 11th, 2015

I had heard of Blue Apron before, but I didn’t give it a try until a friend gave me a promo code for one week free. (I mean, who can say no to free food?) Basically it’s a service that mails you 3 recipes a week and the ingredients you need to make those recipes.

You should know that they’re NOT pre-made meals. You have to do all the prep work and cooking yourself. The produce comes whole, so you need to cut them yourself, and the meat is raw and still needs to be cooked. Each dish comes with a recipe card with steps and photos on what to do.


You might wonder… what’s the point if you still have to do everything yourself? I feel like Blue Apron is great for people who want to cook BUT…

1. Has trouble finding the ingredients. You supply the salt, pepper, and oil yourself, but everything else for the recipes are provided for you and mailed to you.

2. Can’t decide what to make. Uh yeah *raises hand*. This is me and my husband. It’s kind of ridiculous how indecisive we are about food sometimes. Sometimes we can’t even decide on which restaurant to eat at.

You can imagine this is even worse when it comes to picking out new recipes to try. We frequently give up and cook something we’ve done many times before, so we end up with not much variety in our home cooked meals. Blue Apron is nice because they decide for you, and they don’t repeat any recipes in a year. (You fill out a survey ahead of time with your protein preferences.)

3. Don’t like to waste ingredients. This is another problem we face when we try a new recipe. For example, a recipe might call for a tablespoon of tomato paste, but all we can find are 12oz cans of it. We use a bit and then the rest goes to waste! The ingredients Blue Apron mails you are the exact amounts you need.

So… that’s basically us! We always want to cook more often but struggle with the above 3 problems. We got our first delivery recently, and here’s what I thought of the meals.

Read the rest of this entry »