Try it out: Hellofresh

Reviewing: Hellofresh Baja Rockfish with yellow rice and salsa fresca. Serves 2

I only prepared a half serving for the salsa in this recipe but cooked all of the rice and Rockfish incase that didn't keep well uncooked. The chili pepper wasn't used because I'm a large baby about spicy stuff. You can find the full recipe on their website.

Here's what you get:

Grape tomatoes

Cilantro

Chili Pepper (not used)

Jasmine rice

Sour cream

Cumin

Scallions

Lime

Turmeric

Mushroom stock concentrate

Rockfish

The instructions, were pretty easy to follow. I did some pre-prep once I received the box so most of the ingredients that needed to be cut were ready to go. If you don't have a lemon zester, a cheese grater that has a spice grater section will work just fine.

The rice:

The package you receive will be about half a cup uncooked. This was pretty easy to prepare and should be the first thing you make per instructions, that way it is finished or near finished by the time you begin to cook the fish.

*The only downside is the amount of leftovers. If you have them you need to find something to pair with the scallion, turmeric, mushroom stock flavor to utilize this in another meal. I did eggs over rice for lunch the following day.

The protein:

Rockfish is not something I've had before, I was very happy with the results. It's a slightly firmer fish than most white fish I find in stores but still flaked well. A combination of cumin and turmeric on fish was new to me as well. I can't say it was my favorite for fish but it was good.

The salsa:

The Salsa Fresca was super easy and didn't require too much effort. The tomatoes were the only non cut item for this recipe. Since I only prepped half the work was quick and I didn't use the chili so that cut out a bit of prep time too. The Salsa Fresca sat unrefrigerated but covered while I finishing cooking.

The crema:

This part was super easy just don't squirt lime in your eye and you'll be fine. The crema recipe would work pretty well on other dishes and may be used for tacos or nachos in the future.

Extras:

After cooking the fish there was some good stuff in the bottom of the pan so I decided to make sauce. I just used a little bit of Veggie broth and some butter to achieve this. If you're into the spicy thing you could add some of the pepper at that end if you do this part.

Finished dish:

I decided not to plate it exactly the way the dish is pictured because I wanted to be able to see more of the individual colors.

The lime on my plate was going to be used over the fish, I squeezed it too hard and shot it across the room instead. Oops.

Overall this was a pretty good dish, I don't think it will be a repeat order but it was enjoyable.

-Kris

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

A dang food blog

Search This Blog