Monday, June 12, 2017

MONDAY RECIPE POST


It has been a while since I put a recipe on here.  Not very long ago I mentioned we had started ordering from Blue Apron.  It is the two-person plan and comes in a box every Sunday morning.  You can get it delivered on any day but they started with Sunday and we decided to keep it that way.  

Yesterday our meal was Seared Steaks and Salsa Verde, with Fingerling Potatoes, Asparagus and Radishes

Cooking time: 15 to 25 minutes
Nutrition: 600 calories

2 top sirloin steaks
3 ounces radishes
2 cloves of garlic
1 pink lemon
1 bunch of asparagus
1/2 pound fingerling potatoes
1 bunch of parsley
1 tablespoon capers

Prepare the ingredients:

Preheat oven to 450 degrees F.

Wash and dry the fresh produce.

Halve the potatoes lengthwise.

Cut off and discard the ends of the radishes; quarter lengthwise.

Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the tips in tact.

Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles paste (or use a zester or even one of those garlic presses that I use.  It is great and makes fast work of a fiddly task).

Quarter and deseed the lemon. 

Roughly chop the parsley leaves and stems.

Roast the potatoes:

Place the potatoes on a sheet pan.  Drizzle with olive oil and season with salt and pepper.  Arrange in a single, even layer, cut side down.  Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork.  Remove from the oven and set aside in a warm place.

Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides.  In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.  Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doness.  Leaving any browned bits (or fond) in the pan, transfer to a cutting board.  Loosely cover the cooked steaks with aluminum foil and rest for at least 5 minutes.

Cook and finish the vegetables:

While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper.  (If the pan seems dry, add 1 teaspoon of olive oil).  Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes or until slightly softened.  Add the asparagus and season with salt and pepper.  Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened.  Add up to half the garlic paste and cook, stirring constantly for 30 seconds to 1 minute, or until fragrant.  Turn off the heat.  Stir in the roasted potatoes and the juice of 2 lemon wedges.

Make the salsa verde:

While the vegetables cook, in a medium bowl combine the parsley, capers, juice of the remaining lemon wedges, and as much of the remaining garlic paste as you like.  Slowly whisk in 2 tablespoons of olive oil until well combined.  Season with salt and pepper to taste.

Finish and plate your dish:

Find the grain on the steak and thinly slice crosswise against the grain.  Divide the finished vegetables and sliced steaks between two dishes.  Top the steaks with the salsa verde and enjoy!



What did we think?  This was one of our favorite dishes.  It was the second time Blue Apron (BA) had sent recipes with steak in them, and we enjoyed both tremendously.

The recipe calls for salt in most every step, but this can easily be left out if you are concerned.  

Not only do we love the meals but this is a fun project for us to do together.  While I read out the recipe Gregg enjoys doing the actual preparing and cooking.  I help by preparing the garlic and a few others things if there is a lot to do, and set the tables, drinks etc.  It is one of those things that if 40 years ago anyone would have told Gregg that he would love to cook, he would have looked at them a bit wryly.  He has done a lot of new things since retirement and this is only one of them.

Three meals a week from BA and the rest is open to whatever we want to do.  In the meantime we are trying different foods we probably would never have looked at twice before.  One of them was a dish that had Squid Ink Spaghetti.  Well, we were both skeptical - personally I was a little grossed out at the thought of eating Squid Ink Spaghetti, but Gregg has been a great player in trying these interesting ingredients and actually enjoying them.  For instance he would never eat Salmon before and always said he disliked the taste, but now he does.  The secret is in the seasonings and occasionally the sauces.  And that Squid Ink Spaghetti?  It didn't taste any different to us, if it did it was very subtle.  Most of the ingredients are what you would buy for yourself in the store.   The only thing BA doesn't supply is the olive oil, salt and pepper but we always those anyhow.

You can always change out meals with another if you just can't get round the idea.  I did that in the beginning but rarely do now as both of us are learning to be a little more adventurous.  And you can stop the food boxes when you go away on vacation, or even if you want a rest.  When we were away I did that.

The ingredients are all measured out for you and you're ready to go.

The food is fresh and arrives with large refrigerator packs, so you never have to worry about the summer heat.

It's great portion control because when you start out you think this is not enough for two people, but it actually is.  This has even helped us when preparing other meals as our portions are a lot smaller than they were, and if you are trying to eat healthy and lose weight, it is great for that.  I usually ask Gregg to take the larger.  I am not being magnanimous, being male he can take a larger portion and I can't and I eat more than enough.

No leftovers but that's okay :)

The instructions are great and step-by-step, with helpful hints and photographs, which you can see below.  Also, if you like a particular meal, and we have enjoyed many, you can pop on over to the grocery store and make it again.



I don't get anything from the company for advertising them on my blog.  I do like to tell people if we have had a successful experience, and this has certainly been a good one.  I do the same if we go to a restaurant we like.  

If we don't have a good experience I don't like to tell you about it because I feel that everyone has a bad day and maybe the next time we go, it will be much better.  There was a restaurant recently that was just awful, from the grumpy staff to the supposedly five star specialties we ordered.  This was an unusual experience for us as we had even checked on Yelp.  We traveled quite a ways to get there, on one of our mini road trips we like to go on.  Well, we're going to give them another chance if we find ourselves in that area again, and if it is still not a good experience we will just cross it off our list and wish them well.

If I think of anything else I will add it later.

38 comments:

  1. Oh yum! That looks so delicious and I'm sure you must enjoy receiving those handy boxes. I hope you have a wonderful and blessed week!

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    1. Thank you, and the same to you :) I enjoy receiving them and it is always fun to open each box.

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  2. Wow that sounds amazing, wish we had something like that, but we are adventurous with food and we do try all sorts of dishes. Nigel has been on 3 cookery courses since he retired, and at each one has come up with a couple of real cracker recipes that I would not have thought of trying. Makes life interesting :-) Diane

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    1. Thank you Diane and how wonderful that Nigel is interested in cooking. I agree, trying different recipes does make life interesting. I remember the foods in Normandy, and they were again different but absolutely delicious.

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  3. So interesting! It looks like BA is just perfect for you! So do the three meals come every other day? The plate looks really yummy! Such fun for you both!

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    1. Hi Ginny, the three meals come together in the one box and it is a lot of fun :)

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  4. What a great idea. Similar things are appearing here too.
    And I love that you only report the positives - though I hope you can tell the company concerned when/if they need to lift their game.

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    1. We thought about it but figured there was something upsetting the staff. Didn't know what it was but truly didn't want to add to any more bad karma.

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  5. Very delicious! I'll cook this recipe fr my husband and my kids tomorrow!!! Geat!!!

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    1. Thank you Schon :) I hope you enjoy the recipe.

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    1. It was excellent, one of our favorites :)

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  7. you see a lot of these plans advertised. nice to hear from someone who has tried one.

    wondering if it is cost comparable? also, we try to only eat organic. wonder if these, are organic?

    best part, to me, would be having exact amounts of prep. eliminates the bane of buying food.... not using it all.

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    1. Yes, there are several in our area but I am not sure about their prices. We were introduced to BA by our daughter-in-law who had been receiving the recipes for several months. I am not sure they are entirely organic but their sources are people who seem to use very healthy items with their customers in mind. I always buy organic when available. It is wonderful having food delivered to the door and having everything measured out for you, and it is fresher than what you buy in the supermarket.

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  8. That steak looked really good. I have never cooked steaks in a pan, so this is something new.

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    1. We haven't cooked it in the pan before either but we like doing it this way now. The pieces are not too thick.

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  9. That's nice of you to give them another chance. The food box looks like a good option for meals for two.

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  10. This looks so delicious and mouthwatering, Denise! We don't have this service here in Montreal, but we do have similar services. Thank you so much for sharing.

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    1. Thank you Linda and you are very welcome:)

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  11. This sounds interesting and good...Roger liked to cook before his stroke. Now he seldom does anything...he has a hard time remembering where things are in the kitchen, etc.

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    1. Thanks Rose and I think of you and Roger often.

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  12. looks delicious! We love a good steak!

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    1. Same here though we don't eat them that often these days :)

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  13. Thanks for the recipe and the tour of the nice gardens

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  14. Oh my...that looks way too tasty! I am a beef lover and that makes my mouth water. Thank goodness beef was added back to my diet at my 3 month check up after surgery! I was tired on chicken and fish!! Thanks for sharing, I am hungry now!

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    1. Thank you Pam, glad you are able to eat it now :) Hope you are feeling all better.

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  15. You do make THE most delicious looking meals!

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  16. Thanks for explaining about the delivered meals. I think it's a great idea, and nice how you both share the preparation. The company certainly think of everything. You're very understanding at how you approach a less than satisfactory dining experience. Cheers for now!

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    1. You are very welcome Sue. And thank you :)

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  17. Thanks Denise for posting this very ingormative review of Blue Apron. I have seen some deliveries to our apt building and thought about trying the service. We have been reducing portion sizes, cooking mostly fish, chicken and veggies and avoiding most pastas and breads and desserts too. Do you find that you are spending the same amount to buy and prepare meals when not getting the, from BA?

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    1. You are very welcome Beatrice. We thought about the cost. We are probably paying a little more for groceries but much less than a restaurant. There is less waste as we don't end up throwing anything out and nothing spoils as much as it used to in the fridge or in the fruit bowl. We have not regretted ordering and if you want a rest or are away on vacation, you just stop it by going online. There is a time limit for that so you do have to pay attention to their cut off time. They offer wine for each meal but that is extra. We don't drink a lot of wine with our meals so we didn't bother.

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  18. Looks a very tasty plate of food ...

    All the best Jan

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    1. Thank you Jan and all the best to you too :)

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