Last night I made the Calabrian Shrimp & Orzo with Tomatoes & Parmesan Cheese from Blue Apron.
The sauce was creamy and rich, the hot chili paste was great (I used all of it) and made it quite spicy. So it had salty (capers & cheese), sweet (tomatoes & shrimp) and hot (chili). I thought it was fantastic.
Greg didn’t seem as enthused as I was and said it needed a salad. That’s fair, there really wasn’t any veg in here other than the tomatoes which we all know are technically fruit.
If you want to try it, email me and I can get you a free box (if you’ve never used them before). I get nothing for referring you, you just get a free box.
Dinner tonight was Creamy Tuscan Sausage Gnocchi from Salt and Lavender. The only change I made was to switch out the sun-dried tomatoes for roasted red peppers.
I made this once before…sorta….I saw this recipe and wanted to try it, but basically all I had were the sun-dried tomatoes and the gnocchi. So I made, ahem, a few alterations at that time. Let’s just say it didn’t go well.
But I’m glad I tried it again, actually following the recipe because this was super delicious!!
This time, I switched out the sun-dried tomatoes for roasted red peppers because I had some on hand. So yummy and comforting!
The gnocchi, and spinach are from Imperfect Foods.
Original recipe here: https://www.saltandlavender.com/creamy-tuscan-sausage-gnocchi/
I made this Stovetop Mushroom Lasagna October 22, 2020. It’s from Bon Appetit, November 2020 issue. I saw the photos and was sold. Then a few days later I got both mushrooms and lasagna noodles from Imperfect Foods. So it was meant to be.
While I was making this I thought the 2+ cups of milk seemed like a lot, especially because it also called for water. I read the recipe several times because I could not believe that water was included. So I only used two cups milk then I added just enough water at the end, before simmering in order to submerge the noodles.
I noticed later that while the water was in the recipe directions, it is *not* in the list of ingredients. So I think this is an error.
Also, I didn’t have whole milk so I used unsweetened almond milk. Greg noticed and thought I’d added nutmeg! So eww, don’t do that! I thought it tasted OK but I’m sure it’s better with whole milk. Also that would have thickened it better.
In an attempt to thicken it, I added a bunch of shredded mozzarella before putting it in the oven to brown because what is lasagna if it doesn’t have CHEESE?!
I also added some umami seasoning to it at that time because it was bland.
The end result was delicious and I’d make it again for sure, but use whole milk and no water. I see everyone else on the BA site said it’s too soupy and bland too. But using less liquid and some extra seasonings make it really yummy!
The lasagna noodles, mushrooms, almond milk were from Imperfect Foods. Click here to get $10 off your first box (and full disclosure, I get $10 too!)
I made Chef John’s Jamaican Brown Stew Chicken. It was delicious!
I thought it was a tad bitter, but it did burn to the bottom a little so I think that was it. I used all the sugar in the marinade, but I didn’t add any in the final steps. It was not too sweet. I also used tomato sauce instead of ketchup because I was afraid of the sweetness.
If you make this, be aware…it’s not really 8 servings I don’t think.
I used only 5 thighs (that’s how many came in the package) but used full amounts for everything else. So I expected to get 4 servings, and that was about right (one of us had 2 pieces of chicken).
I don’t see how the sauce/stew would be enough for 8 people. I would double the sauce for 8 thighs.
Note peppers are not in the list of ingredients, but they are in the instructions. I used the tiny orange peppers from Imperfect Foods.
Carrots, peppers, green onions all from Imperfect Foods. Use my link and get $10 off your first box. Full disclosure, I get $10 too.