Skip to main content

Try it out: Hellofresh 54

Reviewing:

Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion

1 serving prepared 

Here's what you get:



Garlic cloves
Scallion
Ginger
Button mushroom
Sesame seed
Sesame oil
Chili flake
Ramen noodle (not used)
Pork Ramen stock concentrate
Chicken stock concentrate
Soy sauce (not used)
Chicken cutlet
Spinach
Crispy fried onion (not used)

Substitutes:
Rice noodles 
Oven baked onion 
Tamari sauce (not pictured)



The broth:

To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking.


The Onion and garlic oil:

To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side.

To replace the crispy onion I made some of my own by coating onions in gluten-free breadcrumb and brown rice flour before baking. Recipe here

The protein:

The chicken was lightly salted before cooking in a pan for about 5 minutes per side once it was done it was coated in sesame oil.

The mushrooms and spinach:

After the chicken was set aside the mushrooms were added to the pan along with a little bit of the raw and cooked until completely soft.

After removing the mushrooms from the pan the spinach was then added along with broth again and cooked until wilted.

The noodles:

Since I'm substituting with rice noodles these were prepared neear the end by heating a pot of water and letting the noodles sitting then for about 10 minutes. After draining they were coated in some Sesame oil. 


The bowl:
- Kris
Labels:

Comments

Post a Comment

Popular posts from this blog

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 
Post a Comment
Read more

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...
Post a Comment
Read more

Dinner on Spice Islands

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared  Here's what I have: 1/2  Cup Broth  6 oz Pork chops  1/2  Cup Sweet potato cubed 8 oz Asparagus  1/4  Cup White onion  ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside.   The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...
Post a Comment
Read more