Try it out: Hellofresh 11

Reviewing:

Pork & Veggie Bibimbap with Zucchini, Carrots & Jasmine rice

1 serving prepared

Here's what you get:

Jasmine rice

Carrots

Ginger

White wine vinegar

Sriracha (I used my big bottle)

Ground pork -5 oz used

Scallions

Zucchini

Garlic

Sesame oil

Soy sauce (not used)

Tamari (substitution)

The rice:

I only made a 1/4 cup, using a little over 3/4 cups of water and a tsp rice vinegar it took 15 mins total to cook.

The sauce and scallion pickles:

Both of these were easy prep and take just a few seconds to put together after the scallions are chopped.

The veggies:

The prep for these was pretty quick and I like the idea of thin slicing for the carrots. Unfortunately I destroyed my potato perler and used a spiral cutter instead. I also decided to use a non stick pan this time and... nope. The veggies came out fine but I didn't get the same char I like when using my cast iron pan.

The protein:

This was as easy as making meat for tacos or Hamburger Helper. Because I was making a small amount the cook time was very quick.

The plate!

I really enjoyed the flavors on this one. Because of the white wine vinegar I didn't really need to add any vinegar to the rice during cooking but it didn't affect the flavor too much. This is one I'd definitely make again. There are some components and flavors from this dish that I will be utilizing to make other things.

Bonus food:

Currently working on perfecting an oatmeal/almond flour based chocolate chip cookie recipe :)

- Kris

Comments

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

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