Blue Apron Recipes

Blue ApronBlue Apron is a wonderful service that provides you with the ingredients for 3 meals for 2 people all for $60 (or $10 per meal per person…which is pretty good). The FITgals tried it out and were very happy with the results. You don’t need to do get the delivery service to enjoy the delicious meals. You can always just buy the ingredients and replicate the recipe at home. We recommend giving Blue Apron a try though because you really can’t beat the price, and, best of all, they do all the measuring for you! It is like taking your own in-home cooking class. It also forces you to think outside the box when it comes to cooking. These recipes were not on our FITgal rotation, but will be now. Please note – for those of you on calorie restricted diets, the meals come in usually between 600 and 700 calories. You can still enjoy the meal, just watch your portions and make sure you have leftovers for the next day. Also – at this time, Blue Apron cannot accommodate allergies. You can request proteins not to receive (so Liz was able to remove pork and shellfish, but not nuts or soy). Because the ingredients come separate, you can choose not to use the ingredient that will bother you.

Hanger Steak with “Creamed Spinach” 

Ingredients

  • 2 Hanger Steaks
  • 2 Cloves Garlic
  • 1 Bunch Chives
  • 1 Lemon
  • 1/2 Pound Baby Purple Potatoes
  • 8 Ounces Baby Spinach
  • 2 Tablespoons Butter
  • 3 Tablespoons Parmesan Cheese
  • 1/4 Teaspoon Crushed Red Pepper Flakes

1. Prep Ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the steak from the refrigerator to bring to room temperature. Peel and mince the garlic. Finely chop the chives. Cut the lemon into quarters and remove the seeds. Cut the potatoes into large chunks.

2. Cook Potatoes: Once the water is boiling, add the potatoes. Cook 8 to 10 minutes, or until tender when pierced with a fork; drain and set aside.

3. Start the spinach: While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the spinach and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until completely wilted. Remove the wilted spinach from the pan and drain thoroughly; set aside. Wipe out the pan. When cool enough to handle, finely chop the drained spinach.

4. Make the steaks: While the spinach cools, pat the steaks dry with paper towels and season with salt and pepper on both sides. In the same pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks to the pan and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side for medium-rare, or until they reach your desired degree of doneness. Transfer the cooked steaks to a plate and let rest for at least 5 minutes. Wipe out the pan.

5. Finish the Potatoes: While the steaks rest, in the same pan used to cook the steaks, melt half the butter on medium-high. Add the drained potatoes and cook, tossing to coat, 1 to 2 minutes, or until thoroughly coated and lightly browned. Remove from heat and stir in the chives and the juice of 2 lemon wedges. Season with salt and pepper to taste and transfer the finished potatoes to a plate.

6. Finish Spinach and plate: In the same pan, melt the remaining butter on medium. Add the garlic, as much of the crushed red pepper flakes as you’d like and the chopped spinach. Cook, stirring frequently, 30 seconds to 1 minute. Turn off the heat and stir in 2 tablespoons of water and the Parmesan cheese. Stir until creamy. Season with salt and pepper to taste. To plate your dish, find the lines of muscle (or grain) of the steak. Slice the steak against the grain. Add any steak juices from the cutting board to the spinach and stir to combine. Divide the steak, potatoes and creamed spinach between 2 plates. Garnish with the remaining lemon wedges. Enjoy!

Hanger Steak with “Creamed” Spinach  & Lemon-Butter Purple Potatoes

Kung Pao Chicken Tacos

Ingredients

  • 10 Ounces Ground Chicken
  • 3 Cloves Garlic
  • 3 Tablespoons Peanuts
  • 1 Bunch Cilantro
  • 1 Red Bell Pepper
  • 1 Scallion
  • 1 Stalk Celery
  • 1 Tablespoon Sambal Oelek
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Honey
  • 1 Tablespoon Sesame Oil
  • 2 Teaspoons Rice Vinegar
  • 8 6-Inch Corn Tortillas

1. Prep Ingredients: Wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the peanuts. Pick the cilantro leaves off the stems; discard the stems. Remove the stem and seeds of the pepper. Cut the pepper into wide strips, then, on an angle, into bite-sized pieces. Thinly slice the celery on an angle. Thinly slice the scallion on an angle, separating the green tops and white bottoms.

2. Make stir-fry sauce: In a small bowl, combine the soy sauce, cornstarch, sesame oil, rice vinegar, honey and ½ cup of water. Stir in as much sambal oelek as you’d like, depending on how spicy you’d like the dish to be, tasting as you go.

3. Toast the Peanuts: Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the peanuts and toast for 2 to 4 minutes or until fragrant and lightly brown. Transfer the toasted peanuts to a small bowl and wipe out the pan.

5. Make the Chicken: Season the chicken with salt and pepper and mix to thoroughly combine. In the same pan used to toast the peanuts, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, frequently breaking apart the meat with a spoon, 4 to 5 minutes, or until browned and cooked through.

6. Cook the veggies: Add a couple more teaspoons of oil to the cooked chicken and stir in the garlic, red bell pepper,celery and white parts of the scallionseason with salt and pepper. Cook 1 to 2 minutes, or until slightly softened. Stir in the stir-fry sauce and cook, stirring frequently, 1 to 2 minutes, or until heated through and slightly thickened. Remove from heat and loosely cover the pan to keep warm. Set aside as you warm the tortillas.

7. Warm Tortillas and plate: Working one at a time, in a clean, dry pan, warm the tortillas on medium for 20 to 30 seconds per side, or until soft and pliable. (Keep the warmed tortillas under a paper towel to keep warm until plating.) To plate your dish, place 2 tortillas on each plate and fill with the chicken mixture. Garnish with the cilantro, green parts of the scallion and toasted peanuts. Enjoy!

Kung Pao Chicken Tacos

Blackened Drum over Cheddar Cheese Grits

Ingredients

  • 4 Sorrel Leaves
  • 2 Skinless Drum Fillets
  • 2 Ounces Cheddar Cheese
  • 2 Teaspoons Cajun Seasoning
  • 1 Bunch Chives
  • 1 Large Bunch Parsley
  • 1 Shallot
  • 1 Tablespoon Red Wine Vinegar
  • 3/4 Cup Quick Cooking Yellow Grits

1. Prep Ingredients: Wash and dry the fresh produce. Roughly chop the sorrel leaves. Grate the cheese. Chop the chives into ½-inch pieces. Pick the parsley leaves off the stems; discard the stems. Peel and mince the shallot. Place the minced shallot in a small bowl with the vinegar. Pat the drum fillets dry with a paper towel, then season both sides with salt and pepper and coat with as much of the Cajun seasoning as you’d like, depending on how spicy you’d like the dish to be.

2. Make vinaigrette: Season the shallot-vinegar mixture with salt and pepper, then slowly whisk in 2 tablespoons of olive oil until well combined.

3. Cook the fish: In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fillets and cook 2 to 3 minutes per side, or until the seasoning is blackened and the fish is cooked through. Transfer the cooked fish to a plate and set aside in a warm place.

4. Cook the Grits: In a medium pot, heat 3 cups of water to boiling on high. Once boiling, whisk in the grits and reduce the heat to low. Cook, whisking frequently, 3 to 4 minutes, or until the liquid is absorbed and the grits are tender. Remove from heat, stir in the cheese until thoroughly combined. Season with salt and pepper to taste. (If necessary, add a little more water to the grits to achieve your desired consistency.) Set aside in a warm place as you finish cooking.

5. Make the salad: In a medium bowl, combine the sorrel, parsley and chives; season with salt and pepper. Add in some of the vinaigrette (you may have extra vinaigrette) and toss to thoroughly coat.

6. Plate: Divide the cheese grits between 2 plates and top each with a blackened fish fillet and half the salad. Enjoy!

Blackened Drum over Cheddar Cheese Grits with Sorrel, Parsley & Chive Salad

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