Post # 46
I cannot wait to read through all of these delicious meals! We occasionally order from hello fresh and recently had the best meal ever. We’ve made it on our own at least 4 times since and it’s amazing and simple every time. For some reason it won’t let me leave the link from my phone. It is called Melty Monterey Jack Burgers. Seriously the best!
Post # 47
I’ve seen this reciepe repeated on many different sites, we’ve made it a few times now and it’s SO good. In addition to the spices mentioned, it’s also good with a bit of cumin and ginger if you like more kick.
Post # 48
I am a half-hearted cook at the best of times but I try to do a lot of Instant Pot soups that Fiance can eat throughout the week when I am out of town. This is pretty close to my go-to recipe (minus the tapioca): https://pinchofyum.com/instant-pot-beef-stew
BalletParker : I have been thinking of getting a sous vide device for a while now! Unfortunately, I haven’t been able to justify (to myself; Fiance would totally be on board, ha!) another kitchen gadget when I don’t cook that much to begin with. Do you find yours easy to use or was there a learning curve? And do you think that the results are usually as perfect and consistent as all of the reviews say?
Post # 49
therefore : honestly if you love good food, it’s worth it. It’s easy to use, and what I love is when you store the container you can out the Sous vide and a bunch of other things in with it.
I have the Anova, which has an app with recipes. You just tap the recipe you want, it gets the water ready, you drop in the food. It beeps when it’s done.
i use it to make vegetables like broccoli (they come out bright green, still crisp but cooked) too. I haven’t made a dessert in it yet.
things I wish someone had told me: you will need tongs sometimes to push the bags down or fish them out and little mini Sous vide weights. You can use the zipper zip lock bags if you want, it will take a few times to learn how to get all of the air out but they work. Never add uncooked garlic to a Sous vide bag no matter what the recipe says (BTDT and it’s horrid).
Post # 50
I made homemade French onion soup the other day and it was SO fantastic. Wayyyy better than I was expecting. You can find recipes on Pinterest, most seemed pretty similar. Super easy, but the key is to caramelize the onions before you put them in the broth, which takes a good 45 minutes to an hour.
I was also pleasantly surprised with the chimichangas I made last week. My husband loved them so much he keeps asking when I’m going to make them again. I think the trick is to brush the tortillas with butter, then a combo of bake/ broil to get them to that yummy, crunchy texture without deep frying. But to make the “mix”, I shred chicken, a combo of 3/4 mozzarella and 1/4 cheddar cheese, cumin, salt, black pepper, green onions, and a splash of salsa. Then after they’re done baking, I top with sour cream, shredded lettuce, diced tomatoes and sliced avocado.
I also love the prosciutto and asparagus linguine I make. Sometimes I’ll add in chicken or shrimp. We have a massive garden out back with tons of tomatoes, so we always make our own sauce and it does make a difference in taste and texture.
Unfortunately I don’t really do recipes haha, I kind of just cook up things and experiment with different flavours and spices, throw in an amount that I *think* is about right… then tweak it if I have to until it tastes how I pictured it to taste.
Post # 51
I am obsessed with this recipe. It takes longer than 10 minutes (why do recipe writers do this???) but it is super quick nontheless.
10-Minute Thai Basil Chicken (Easy Gai Pad Krapow)
We like it spicy so I use more chilis.
Post # 52
BalletParker : I will have to investigate this more seriously! I love that the Anova line doesn’t seem to take up much space, which is great as we’ll be moving again soon. Thank you for all of your tips, especially the one about garlic. 🙂
Post # 53
I’m a pescetarian but most of the food I make is vegan. I eat fish maybe once a week and avoid dairy. I just made Oh She Glows vegan lasagne. https://ohsheglows.com/2011/11/07/vegan-lasagna-with-basil-cashew-cheeze/
Heres a picture! It’s delish!
Post # 54
I made a bolognese with chicken mince and tons of shredded veggies cooked down. Homemade tomato sauce with lots of garlic. I loved it with chicken mince, tasted much lighter and less oily than beef mince, so I could eat more 🙂
Post # 55
whytneynicole : I vouch for that vegan lasagna! I’m not vegan but make it for meat free days, it’s delish!
Post # 56
BalletParker : LOVE my Anova Sous Vide. It makes the most perfect melt-in-your-mouth salmon! And perfect steak! Just flash fry and you’re good.
Fiance got it for me last year for my birthday. He has this habit of buying me kitchen gadgets cause he knows I love them – kitchenaid mixer, pasta machine, fancy food processor etc – But they’re selfish gifts. Because he gets the fruit of my labour. Onto his game I am….
Post # 57
sbl99 : I swear, that thing is a game changer! Such a small little dude but so big re taste. I made Fiance organic chicken in the Sous vide and he said it was the best chicken he’d ever had. Seared it when it was done so it had crispy skin with tender meat inside. To die for!