It is amazing what you can do when sleep deprived. The last two nights Mr. Henry has decided to host an all-night dance party. The problem is mom and dad were not really feeling it. Unfortunately for all of us, Henry gets to dictate the evening schedule right now and so we were up, up, UP all night with the little fellow. Yes, he did sleep a little but it wasn’t for long and by the time we fell back to sleep ourselves, he was rising out of his shallow slumber. Despite the last 48 hours of no sleep, we have still been able to shower, cook, and function more or less. Last night we cooked up this skirt steak with green beans and potatoes. It was super simple but if I had to do it again, I might not use skirt steak. I think a sirloin would have really heightened the meal. Fingers crossed that we are able to cook tonight before collapsing into a pile of sleepless jelly!
1lb Skirt Steak
6 Ounces Long Beans
4 Cloves Garlic
1 Bunch Thyme
1 Pound Russet Potatoes
Preheat the oven to 500°F. Place the potatoes on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. Arrange the seasoned potatoes in a single layer and roast in the oven for 20 to 22. season the steaks with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side. Remove the steaks from the pan and set aside. Add 2 teaspoons of olive oil to the pan and heat , dd the diced garlic cloves and cook. Add the long beans, tomato, half the thyme. Season with salt and pepper. Cook, stirring occasionally, for 4-5 minutes. Plate the dish by placing the potatoes first, top with greens, and lastly add the steak. Enjoy!
Our last Blue Apron recipe for the week was for Shrimp Summer Rolls. This was the one recipe that David was not too excited about. As a result, it has us questioning whether or not joining Blue Apron is right for us. While you can indicate generally what you want to eat via categories such as poultry, beef, and vegetarian, you don’t really get to specify what you want to eat in detail. So if you have selected to receive seafood, you are open to receiving then any type of seafood dish. Some you might really like and others you might be lukewarm about it. Even though David was not a fan of the summer rolls as an idea, once it was cooked up it was quite good. When we go to the Cheesecake Factory, I always like to have the summer roll for an appetizer so now being able to make these myself will satisfy my craving for this light and refreshing dish.
1 Bunch Cilantro
1 Bunch Mint
1 Head Red Leaf Lettuce
1 Kirby Cucumber
10 Ounces Peeled, Deveined Shrimp
2 Ounces Cellophane Noodles
1/4 Cup Peanut Butter
1 Tablespoon Mirin
1 Tablespoon Soy Sauce
1 Tablespoon Sriracha
10 Rice Paper Wrappers
Bring a small pot of water to boil. Turn the heat off and add the cellophane noodles. Allow the noodles to sit in the hot water to cook for 2-3 minutes. Drain, run under cold water for 30 seconds and set aside. In a pan, heat a tablespoon of olive oil, add the shrimp, season with salt and pepper, and saute until shrimp are cooked through approximately 4 minutes. Take the shrimp off the heat and place them on a plate in the refrigerator to cool down. Now it is time to assemble the roll. Cut the cucumber and carrot into thin strips, pull the mint and cilantro leaves from the stem, and wash the lettuce. In a swallow bowl of warm water dip the rice wrapper for 20-30 seconds. Lay the softened rice wrapper on a clean surface, place lettuce, carrot and cucumber strips, 3-4 shrimp, 1-2 mint leaves, 1-2 cilantro leaves, and cellophane noodles. Roll the wrapper like a burrito and place on a plate. Repeat the assembly line until you have used all of the ingredients.
Sauce: In a small bowl add the peanut butter, mirin, soy sauce, and sirarcha (to taste)
Our second Blue Apron meal was delicious this week. Oven Friend Chicken with Sauteed Green Beans and Corn really hit the spot and even David agreed that it was quite good! With two of our three meals digested, we are really really thinking about joining Blue Apron during this first year of new parenthood. Because, even though I can get the recipes from the service online, can I get all the ingredients for the price Blue Apron is offering, that is the question! David and I will try this week to buy three meals worth of ingredients for these Blue Apron recipes and see what it costs us from a regular grocery store. Anyway, back to cooking this meal. While Henry napped in his mamaroo, I cooked up this meal in 20 minutes. I seriously cannot believe how easy this company has made dinner time. Yes, I cooked it at 3PM and then let it sit on the oven until David got home and we reheated it for dinner, but it is the small victories in life as a new mom that matter! This meal will definitely join our meal rotation since it was super flavorful, easy, and the quick quick quick.
5 Ounces Green Beans
2 Boneless, Skinless Chicken Breasts
2 Ears Corn
1 Bunch Basil
1 Clove Garlic
1 1/2 Cups Panko Breadcrumbs
1 Cup Buttermilk
2 Teaspoon Fried Chicken Spice Blend (Smoked Paprika & Garlic Powder)
1 Tablespoon Butter
1 Mini Bottle Tabasco Hot Sauce
Preheat the oven at 450. Cut the chicken breast into three equal pieces. Dip the chicken in the buttermilk and then roll in the panko breadcrumbs and spices (which you should blend together in a little bowl). Place the breaded chicken on a lined baking sheet. Bake for about 15-20 minutes or until the chicken is cooked through and the breadcrumbs have browned. Meanwhile, in a pan on the stove, melt the butter and add a tablespoon of olive oil and saute the green beans (which you should cut into 2 inch pieces). Once the beans are a bright green, about 2-3 minutes, add the corn kernels that you removed from the cob, juice of half the lemon, salt, pepper, and basil. Saute all together for another 2 minutes. Add a 1/4 cup of water to thicken the mixture. Then plate the sauteed vegggies and top with the delicious chicken. They recommend adding Tabasco sauce to taste on the chicken but I skipped this part and it tasted fine.
We have been so lucky. Since Henry was born we have been able to avoid cooking in the kitchen for almost 3 weeks. Our nearest and dearest friends have taken amazing care of us and have brought over nutritious and delicious meals. From chicken pot pie, to kale salad, to fajitas, to lemon pepper chicken, to homemade pizzas, to stir fries, and so many more, we have truly been overwhelmed by the love and care of our friends. It cannot be stressed how amazing it was to not have to think about, worry about, or shop for dinner. We were really able to focus on Henry and figuring out his needs and were able to avoid the frenzy of cooking and juggling the baby. Unfortunately, preparing dinner has now become a daunting task and I feel quite shy about being in the kitchen and trying to make sure Henry isn’t having a meltdown. But timing dinner and naps is unreliable at this early stage. Thankfully, our friends, Lauren and Mark, have helped us with this big transition. They currently use Blue Apron as a weekly meal delivery service and generously gave us a free week trial of meals. We received our package yesterday and everything was fresh and perfectly portioned. All I needed to do was mix it up on the stove top and enjoy. With Henry as my sous chef, we prepped and cooked our first Blue Apron recipe and we loved it! It was so simple and the recipe was complete in 20 minutes. This service is perfect for new families and David and I are thinking about extending our membership now.
The service provides you with recipe cards for each meal that you can then use again in the future if you decide not to use the delivery service again. So it is a win-win situation!
Henry was an excellent sous chef in his rocking chair on the floor. I kept holding my breathe and hoping he would stay content while I told him what I was doing on the counter and stove top. Hopefully in the future he can help his momma out with a little more of a hands on approach.
3 cloves of garlic
1 bunch of mint
1 lemon (for zest and juice)
1 purple spring onion
8oz ground lamb
2 tablespoons butter
1/4 cup Parmesan cheese
Cook the pasta and reserve 1 cup of water. In a pan, heat up 1 tablespoon of olive oil and saute diced onion and diced garlic cloves for 2-3 minutes or until fragrant. Add the ground lamb and cook through. Season with salt and pepper. Add peas, 2 teaspoons of lemon zest, squeezed lemon juice, butter, Parmesan cheese, and cooked pasta. Add the reserved water slowly to create a light sauce. Cook together for 2-3 minutes, serve and enjoy!
Last night we were a little adventurous. We knew we wanted to cook something that could last a few nights but we wanted it to be a new recipe which is always a little risky. What if we make a huge batch of something nasty? Do we push through it all week long or decide to throw away a perfectly good meal because we don’t find it to our liking? Having had a lot of red meat lately (which I have been craving!), we settled on a chicken dish. A lot of pregnant women have an aversion to chicken. While I don’t hate it right now, neither do I go searching for it. This added an additional element of surprise to dinner: would I be able to even tolerate the meal based on its protein? The answer was thankfully a resounding yes. As a one pot meal, it practically cooked itself and it was so flavorful and simple to piece together that I am sure it will get added to our rotation of repeat meals.
6 bone in chicken thighs
3 cups of chicken stock
3 jars of salsa verde (approx 5-10oz)
1 jalapeno diced
1 carrot diced
3 garlic cloves diced
1 yellow onion diced
2 bay leaves
Salt and Pepper
Start by heating up a tablespoon of olive oil and a tablespoon of canola oil in a braising pot. When the oils are almost smoking, add the chicken thighs which should be seasoned with salt and pepper skin down until the skin is browned (approx 5-7 minutes). Flip the chicken over and add in the onion, jalapeno, garlic, bay leaves, carrot to the pot for about 5 minutes or until the garlic becomes fragrant. Add in the salsa verde and the chicken stock. Bring to a boil. Cover and reduce to a simmer for 1 hour. Serve in a bowl over rice and with warmed tortillas.
This week I have been SO hungry! I have just eaten through our pantry and refrigerator all day long. Perhaps it is a growing week for the baby or perhaps it is just me being a fatty-pants but my hunger has been insatiable. I just finished dinner and seriously could eat an entire bowl of macaroni and cheese if it were offered. Part of me even wants to beg David to make it now as I write this! I am starting my 37 week this week and have so far gained 33 pounds. It took awhile to get to a place where I just accepted the rising number on the scale but I am here now! That being said, I did feel it was important for us to make a healthy dinner choice tonight after my week of binging of salty and sweet treats. So we cooked up a quick and easy teriyaki baked salmon with our favorite kale salad.
12-16oz wild salmon
Mix together in a bowl the teriyaki sauce, chopped garlic cloves, and brown sugar. Marinate the salmon for at least 15 minutes in the marinade.
Place the salmon on a baking sheet and pre-heat the oven to 450. Bake for about 12-15 minutes or until the salmon is cooked through and flaky.
Then enjoy a super simple and delicious meal!
Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments. This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living.
1 box mezzaluna tortellini pasta
1 can 28oz diced tomatoes
6-8 cups vegetable stock
1 can white beans
1 bag of baby spinach
1 onion diced
3 garlic gloves diced
salt, pepper, red pepper flakes
In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.
Add the broth, spices to taste, diced tomatoes and bring to a boil. Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.
Serve with Parmesan cheese and enjoy!