Friday, June 17, 2016

Molasses Braised Brussel Sprouts


I need to be open and honest about something here today: I love brussel sprouts.


Right now, though - this isn't the most outlandish thing I could have said. Brussel sprouts are totally having their moment in the food world. People are learning to cook them in fun and interesting ways that doesn't leave you with a steamy pile of grey-ish green mush. These days are gone. Now, we are roasting, sauteeing, and grilling our sprouts until golden brown and crisp. We are cooking them with bacon and pancetta. We are glazing them in balsamic, fig compote, and honey. Sometimes, we are even having them raw, sliced thin and tossed in flavorful vinaigrettes to make new, unique slaws.


I'm so proud of us!! It's like we saved brussel sprouts from inevitable vegetable extinction.


Enough of all this drama, though. We need to talk about this simple side dish that will elevate any dinner menu to a whole new level. Molasses Braised Brussel Sprouts are easy to make and even easier to eat. Sweet, tangy, salty, crunchy. If your family thinks they don't like brussel sprouts, put these on the menu and watch them fly off the table!


My favorite way to cook brussel sprouts is by cutting them in half and searing in a hot pan until golden brown on the cut side, then covering the pan and allowing them to steam to finish cooking. It's foolproof, and it is the base of our cooking method for this recipe. Rather than steaming with a bit of water, however, we are going to make a delicious pan sauce using butter, apple cider vinegar, and molasses! I very rarely cook with molasses outside of holiday/gingerbread baking, but after one of my Blue Apron recipes used it, I couldn't wait to try it in different ways!

The molasses will thicken slightly while it cooks, leaving us with a wonderful glaze-like sauce. It is a little sweet and a little smokey, and the tang of the apple cider vinegar will add just the zip we need to balance that richness. I can't say enough about this side dish other than it is absolutely a new favorite in our house!


Brussel Sprouts, previously (photos leaving something to be desired): in pastaparmesan crusted

Here's what you need for Molasses Braised Brussel Sprouts* (Print Recipe!)

2 tablespoons olive oil
1 pound fresh brussel sprouts, stemmed and cut in half lengthwise
2 tablespoons butter
2 tablespoons apple cider vinegar
1 1/2 tablespoons molasses
1 teaspoon red pepper flakes
dash of nutmeg
salt and pepper to taste

Here's what you do

Heat a deep skillet that has a tight fitting lid over medium heat. Add the olive oil. Once shiny, add the brussel sprouts cut side down. Cook without stirring for about 5 minutes until deep golden brown. Toss and flip, cooking for another minute to brown the other side. Season with salt and pepper

Add the butter, vinegar, molasses, red pepper flakes and nutmeg. Stir to coat and release any browned bits from the bottom of the pan. Cover the pan and reduce heat to medium-low. Cook for 2 to 3 minutes, stirring occasionally until the brussels are coated and the liquid had reduced slightly. Keep warm until ready to serve.



*Adapted from Blue Apron

Saturday, June 11, 2016

Chicken Parmesan Meatballs


These meatballs make me all heart eyes emoji...



Are you sick of me stuffing things with cheese? If the answer is no, then I love you, and also pull up a chair because this recipe is the bomb.com.


When I first started dreaming up these Chicken Parmesan Meatballs, I knew there were a few essential elements that would make them truly reminiscent of chicken parm, a true comfort food classic. First, a crispy, buttery golden brown crust. That means we are pan frying these meatballs and we aren't sorry. Second, we needed mozzarella cheese, melted and gooey...but rather than on top of the dish, I'm putting it right in the center of each delicious meatball.


These meatballs aren't much different than most classic meatballs you've probably made a million times before...I am just amping them up a bit. The base will be lean ground chicken, in keeping with the theme of course. But I find ground chicken takes a little more TLC in order to really bind the meatballs, so I'm upping my usual breadcrumb to meat ratio to ensure they don't fall apart. For extra Italian flavor, the recipe is heavy-handed with grated parmesan cheese (duh) as well as fresh parsley and basil! I love fresh herbs this time of year - the flavor is unmatched!


For cooking, make sure you have either a dutch oven, cast iron skillet, or heavy-bottomed oven safe skillet - you essentially want something that is both burner and oven safe!


You are really going to love these meatballs! I served them for dinner with some whole wheat spaghetti and my favorite jarred marinara sauce (it's ok sometimes!!). You can also enjoy these as an appetizer with marinara on the side for dipping. No matter how you serve 'em, they are sure to be a crowd pleaser!

Wednesday, June 1, 2016

Recent Eats - Volume 1

A round-up of my favorite bites and other food drama from the past few weeks

It probably comes as no surprise that I love cooking, eating, and generally just spending time in the kitchen. I'm glad to be able to have a forum to share my food-ventures on the internet, but really what makes it onto the blog is only a fraction of what ultimately comes out of my kitchen. Because of that, I'm starting a new series called Recent Eats where I will share what I'm cooking and eating, and other food musings as I see fit! 

Birthday Brunch! 


My husband and I celebrate our birthdays two days apart (Me, May 17 and he, May 19) so we have gotten into a not-so-formal tradition of smashing our two birthdays together for some kind of celebration...usually at our place...usually with me doing most of the cooking. This year was no exception! And because we are trying to be hip at age 27, we decided this year called for brunch and a casual 8 bottles of champagne polished.
 

As for the food, I made a ridiculous amount of waffles from the Joy of Cooking cookbook (any home cook needs this! It's my bible!) with warm syrup, two types of quiche (sausage and peppers with cheddar, broccoli/spinach/mushroom with fontina), avocado toasts with marinated tomatoes and vanilla yogurt with berries and granola! 

Snapchat Crispy Gnocci BLT Salad


A few weeks ago, I started sharing some behind the scenes/bonus recipe and meal ideas on Snapchat (@jkomdabomb). Last night, I whipped up a Crispy Gnocchi BLT Salad and wow did you guys enjoy it! I have a few tweeks I want to make to the recipe before posting it here, but be sure to check it out before it disappears for some meal inspiration to get you through the week! 

Mango Salsa


My friend was in a "salsa-off" for Cinco de Mayo and we spent a couple of hours (no exaggeration) making, tweaking, and tasting a delicious mango salsa. It had everything you could want in a salsa: juicy tomatoes, spicy jalapenos, sweet and tangy mango, crunchy corn, black beans, lime juice, cilantro, garlic, yum! Just thinking about it makes me hungry again. We won't discuss whether or not he won the competition, but I like to think that, if nothing else, we personally won. Because we ate a lot of chips. And drank a lot of wine.

Roasted Cauliflower Soup


Although it looks like summer is finally here to stay, a few weeks ago there was still a chill in the air in Boston so I whipped up one last big pot of soup to bid adieu to winter. I made this amazing roasted cauliflower soup from Two Peas and Their Pod, but added some Italian sausage to the mix. It was so delicious! Two thumbs up for this recipe.

Dove Peanut Butter Squares Pudding Cookies


I am absolutely obsessed with pudding cookies - soft, cakey cookies that stay fresh for days thanks to a packet of dry pudding mix. Chocolate, vanilla, lemon, you name it! A few weeks ago I made my classic chocolate pudding cookie recipe but instead of chips, I chopped up Dove Peanut Butter Squares and mixed them into the dough. Wow. Decadent and delicious, I wish I had another!

Friday, May 27, 2016

Triple Berry Vanilla Yogurt Muffins


Guys, I'm obsessed with these sweet, juicy patriotic muffins for Memorial Day Weekend!


Tender and rich muffins are sweetened with a bit of vanilla yogurt and studded with juicy, fresh berries! If this doesn't scream summer comfort, I don't know what does.


Before gushing more over how much you NEED to make these muffins to kick off all your MDW festivities, I just want to thank you for the great feedback on my meal delivery review post - one of my most read to date! I'm glad so many of you were interested and I will be working on a second review next week. Be sure to share with any friends or family who may be thinking about signing up for one of these services. 

So, muffs, I love muffins. They are pure breakfast indulgence as far as I'm concerned. And these Triple Berry Vanilla Yogurt Muffins are no exception. Imagine a warm Saturday or Sunday morning, sitting outside in the sunshine, with a fresh cup of coffee and one of these gorgeous muffins. It's a match made in heaven! And like I said...you need to make them (sorry for being bossy).


Muffins have made an appearance on GSG twice before - in the banana oat and jumbo pistachio form. The recipe below is more closely related to the pistachio muffins in that we are using a whole stick of butter, for deliciousness and to keep 'em fresh, and we overfill our muffin cups to get beautifully big, round-topped muffins.


I used a combination of chopped strawberries, blueberries and raspberries, but you could certainly sub one of those for blackberries. My raspberries were a bit tart, so for extra sweetness I used brown sugar instead of white sugar and topped the muffins with a small sprinkle of turbinado sugar. From start to finish, these are a wonderful slow weekend breakfast.


I mean....look at that crumb!

P.S. Heading to a cookout this weekend? I'm positive these would make a lovely hostess gift - nothing better than having a home cooked breakfast the day after a party that they don't have to lift a finger for!

Sunday, May 22, 2016

Meal Delivery Service Review: Blue Apron

If you follow me on Facebook, then you may have seen that I have been trying a couple of meal delivery services to review here on the site! I thought it would be helpful for my readers to get a totally un-sponsored and unbiased review, considering these seem to be all the rage right now. Today, I am reviewing my experience with Blue Apron.


Before Cooking

As someone who loves cooking, eating, and trying new recipes/ingredients, I was definitely intrigued by Blue Apron. I have lots of friends who absolutely love everything about it! I can see the appeal and when my first box arrived, it was like a mini Christmas morning.


Upon first opening the box, one thing that stuck out to me was the excessive amount of packaging. Of course you have the outside box, and all the ingredients are then wrapped in an insulated bubble wrap bag. After that, nearly EVERY vegetable is in a labeled, zip top plastic bag. A bit concerned about my carbon footprint, I quickly looked for some information regarding the recycling of the Blue Apron materials. Turns out, everything they use is recyclable (great!) and after 2 or more shipments, you can pack up cleaned packaging and mail it back to them (awesome!).


I was a little concerned about how well the food would keep, especially since I got a notification that it was delivered well before I was going to be home. My concerns were quickly dispelled once I unpacked the box. From the top down, we start with a GIANT ice pack. Then you have all the vegetables and knick knacks (ie. spices, condiments, butter, dairy). Beneath a sturdy piece of cardboard is where you'll find your proteins--sidenote: when you sign up, you have the option of noting types of protein you don't like, or if you'd like a vegetarian plan. The proteins are well chilled by two more of these really large ice packs, and in fact, some of my meats had not fully defrosted which made me feel totally confident in the quality and safeness of the food.


The last important piece to this puzzle is the recipe cards. There is one 8x11 glossy recipe page for each meal. There is a picture of the completed dish, a list of the ingredients (including specific measurements so you can make it again on your own), the step by step instructions and a small photo to accompany each step. You can also go online and get the recipe, as well as more detailed information about preparation, handling, and sources of the ingredients and dish. There's also one ingredient "from the farm"...I didn't quite get this...it just seemed like a way to add another document that talked about a specific ingredient. I recycled these.

Overall, the packaging and documentation is very thorough, both physically as well as online.

The Ingredients

 A few of you asked specifically about the freshness and quality of the ingredients. I have done two deliveries with Blue Apron and I feel like all the produce has been very fresh. I had one bunch of asparagus that looked a little blotchy, but it tasted fine and cooked up to a bright green. I also had one meal that required an avocado, and the avocado was not yet ripe enough to cook so I had to prepare that meal later in the week. In terms of the proteins, I found them to be quality cuts of meat. The packaging all showed that they were organic and the fish was not farm-raised.


One of the big draws people find with these types of delivery services is that you get just the right amount of ingredients for the number of servings you choose (either a two-serving or four-serving family box). For example, one of our meals required two scallions and the box had exactly two scallions packed in a zip top bag. The protein is exactly portioned to two servings--even a pork tenderloin was portioned just for two!

Overall, I think we struggled with the serving sizes. My husband and I both have big appetites, especially since he bikes to and from work every day. While I did find it helpful for better understanding appropriate portions, some meals just seemed a little too small. I also don't mind having leftover vegetables, rice, pasta, etc. for meals later in the week. There are pros and cons to both sides, though. For example, we definitely had much less food waste (in fact, we really had no food waste at all).


I had a reader ask specifically if this service helped save money, and I would have to go with a hard no on this. Like most things our generation loves, it costs a bit more for the convenience of having food delivered to your door, saving a trip to the grocery store, and doing the meal planning for you. Based on the price of the box, you're essentially paying about $10 per meal. This price, as I mentioned, doesn't include any leftovers nor leftover ingredients. That means that you are likely paying more for dinner than you would if you shopped yourself, without any leftovers to use later in the week, and you will still need to either buy or prepare a separate lunch for the rest of the week.

Oh! I thought I would mention that, perhaps because I am crazy, I did measure a couple of the pre-packaged ingredients to see whether or not the amounts matched up with what the recipe card said. Turns out, they were very accurate! So, if you do want to make a recipe on your own, as long as you follow the amount on the recipe cards, you should get a very similar dish.


The Meals

Now that we got all that business out of the way, let's talk about what it is we are here for -- the food! I have received two Blue Apron deliveries, for a total of six meals. We have enjoyed most of the meals--the recipes are approachable and the food has almost always been tasty. However, when the meals haven't been so great, they have really been busts.


My favorite meals were those that used ingredients that I have either never heard of or don't use very often. One of the first meals I made was Pork Tteokbokki, which is Korean rice cakes with ground pork and asparagus in a black bean sauce and soy glaze. I had never heard of Korean rice cakes, but I thoroughly enjoyed cooking with and eating them! They are essentially thick, chewy rice noodles that are made from steamed rice that has been kneaded and pounded into cakes.


I also loved the molasses braised collard greens that accompanied a roasted pork tenderloin. I have eaten collard greens before but never prepared them myself. I also never used molasses for anything other than gingerbread, so this was a great way to learn how to use two more familiar ingredients in a unique and super tasty way.


My other favorite dish was General Tsao Chicken with Sugar Snap Peas. This is, of course, something I have eaten quite a bit from take-out restaurants, but I really loved the homemade version! I will definitely be making this dish again. It's great to know exactly what is going into your food, while still being able to indulge in some of your take-out favorites.


Some of the meals, while they still tasted great, didn't strike me as particularly unique or ground-breaking. As someone who cooks a lot and is always looking to try new things, some of the meals just felt plain boring. Others felt just like things I have cooked before. For someone who is just starting to cook, however, this wouldn't really be an issue.

As for the meal that fell flat, I actually had really high hopes for it going in. The recipe was Crispy Cod Tacos with a Chipotle Cabbage Slaw. It sounded delicious and just like something I'd order at a restaurant. Unfortunately, the batter used rice flour and water which just didn't crisp the way the picture showed, and it also stuck terribly to my pan. This was disappointing because I have made crispy battered fish before, so I know that I could do it. The technique was just off in my opinion. I also didn't care for the cabbage slaw, which was dressed in just plain mayonnaise and chipotles in adobo sauce. The corn tortillas were also not the best I've ever had. Quite frankly, I tossed more of this dish than I ate, and that is something I hardly ever do!


In terms of whether or not the meals are "healthy," I suppose the answer is yes and no. I think that the meals use fresh ingredients and are also simple in that they don't use a ton of condiments. However, I had one pasta dish and one dish with rice and both used regular pasta and white rice. In general, I try to eat whole wheat pasta and brown rice whenever possible. So while I don't think they promote the meals as adhering to any special type of diet, the portions are appropriate even though you might not be eating whole grains.

Summary

Well, that is probably way more information than you could have ever wanted! If you've made it this far, thanks for reading! And if you're more confused than when you first got here, let me try to summarize both the pros and cons of Blue Apron.

Pros - My favorite part of Blue Apron is being able to choose specific meals that use ingredients I have rarely or never used. It's a great learning experience, and the recipes also allow me to think more creatively about ingredients I use often. I had two deliveries made for weeks when I was either away the weekend before or was unable to make it to the grocery store. This made meal planning the next week much easier and I didn't succumb to the take out menu! The ingredients are fresh and keep well even if they sit out on your porch all day until you get home from work. And because each meal is exactly portioned to the number of servings you select, food waste is very minimal (as long as you like the meal!) Plus every piece of packaging is recyclable. So make sure you do recycle it all!!

Cons - Despite the recyclable nature of the packaging, I still feel that the amount was excessive. My biggest complaint is the portion sizes sometimes felt a little small--it was really just the inconsistency that was a little frustrating. Also, the meals can sometimes be a bit basic - in my opinion spending the extra money on something I could easily make and have made before on my own for a lower price is hard to justify. It's certainly not a cheap service and I wouldn't recommend it for anyone trying to save money. Lastly, although there are six meal options every week and you can choose the meals you want, not all meals are able to be combined. So, if you really want to try one of the dishes, it might block out another option that you are interested in. I don't quite understand why some can't be combined...perhaps it is a price thing...but from a consumer standpoint it's just a little annoying.

Overall, I thought the experience was more positive than I was expecting. It kept my refrigerator and pantry clean and organized, albeit a bit under-stocked. The food was good and recipes were mostly enjoyable. This would be a perfect way for someone who wants to cook at home more to get motivated and creative. Plus, any of my single readers would probably love to have dinner and a lunch the next day with the two serving box.

Are there any questions you still have about Blue Apron?! Leave a comment and I'll give you my honest opinion! Next review will be for Hello, Fresh! so I will try to incorporate any additional questions into the second review.


Sunday, May 15, 2016

Breakfast Fajita Quesadillas


I've made an interesting habit of spending my weekend mornings using whatever leftovers I have in my fridge to make crazy breakfast mash-ups that are filling and delicious.


Just the other day, I executed a perfect omelette stuffed with BBQ beef brisket from my favorite barbecue restaurant in Boston. I've made countless breakfast burritos with every vegetable and protein I can get my hands on. Why yes, I did take leftover blackberry simple syrup, mixed it up with maple syrup, and poured it all over crispy homemade waffles. The weekends are just the perfect time to spend a little extra time in the kitchen emptying our fridge and filling up our stomachs. 


After finding myself with a whole lot of bell peppers, I knew I needed some fajitas in my life. These Breakfast Fajita Quesadillas were everything I wanted and more. Bell peppers sauteed with a spicy blend of chili powder, paprika, cajun seasoning and lime juice. Perfect soft scrambled eggs, mixed with fresh cilantro. Lots and lots (and lots) of shredded cheddar and pepperjack cheese. All of this sandwiched between a crisped flour tortilla...well, mornings don't get much better than that! 


Now, I realized I named these "breakfast" quesadillas, but really you can enjoy these any time of day. Imagine these for dinner after a long day? They take barely 20 minutes to prepare but the flavors are out of this world.

Oh, and as with any quesadilla, don't skimp on the toppings! I had salsa, lime wedges, and cilantro on hand, but man do I wish I had some creamy avocado slices, tangy sour cream, a bit of fresh pico de gallo..mm, my mouth is watering all over again!


Friday, May 6, 2016

Sweet Potato Noodles in Chunky Tomato Ragu


Look at how hip we are!


We are spiralizing sweet potatoes - then gobbling them up with a delicious homemade tomato sauce! If all low-carb meals were this delicious...well, I'd probably be in much better shape. 


Let's get the elephant in the room out of the way from the start - sweet potatoes, or any vegetable for that matter, posing as pasta will not satisfy your carb cravings. And we shouldn't expect them to. Spiralized veggies are a delicious and healthy way to play with our food - literally! 


I especially love sweet potato noodles (swoodles? is that a thing? Should we make it one?) because the potatoes are robust and hold up significantly better in various methods of cooking than softer vegetables like zucchini or yellow squash. They also add a nice sweetness to the dish that gets better the longer it simmers, which complements the tart tomato sauce. 


My recipe for Sweet Potato Noodles in Chunky Tomato Ragu is a great alternative to your usual pasta night! It may be light on carbs but it is in no way light on flavor. Sweet potatoes are spiralized then sauteed in a great big pan with olive oil, salt and pepper. Once they start to soften a bit, we set them aside and right in the same pan get started on our delicious sauce. 


It starts like any good sauce should - with olive oil, butter, onions and garlic. Ground chicken is my protein of choice. A big can of whole San Marzano tomatoes is dumped in and we use a potato masher to create the perfect chunky sauce! For the right balance of flavor, I always add a touch of honey, lemon juice, and parmesan cheese and this recipe is no exception. 

I love this meal and I hope you do too! Let's get cooking,