This is a peanut sauce recipe that I modified, after following the recipe that came in this Hello Fresh kit. (It goes over a great lime-marinated beef and broccoli stir fry). I thought their version came out a little too thin and heavy on the soy sauce flavor, so here how I’ll make it if and when I make it again in the future:
(This will give you enough sauce to go over 2-3 servings of a stir-fry dish).
Start with 2 bulbs of scallions:
Separate the white tips from the green stems– the greens can be used later as a garnish.
To start, lightly pan fry the scallion whites in oil, along with one chopped glove of garlic, until slightly browned.
Then stir in:
5-6 tbsp of creamy peanut butter
2 tsp sugar
1 tsp soy sauce
Then, while gently stirring over low-medium heat, add approximately 1/2 cup water (or until sauce reaches desired consistency.
When I followed their recipe, it came out a little too watery for my liking. But still tasted good!
All in all, not a bad recipe, though one I would definitely tweak in the future.
Pinch of Yum is a really great food blog I’ve been following a long time. In addition to their wide range of recipes, Lindsay and Bjork also offer a lot of great advice on topics such as food photography and making an income with your blog.
Yesterday I followed their recipe for Chicken Bacon Wild Rice Soup. Obviously I can’t give you the whole recipe here, but I just wanted to save a few notes for myself (and you, if you’re interested) about what it was like to make this recipe.
One thing: This recipe makes a creamy soup with a lot of liquid. I ended up increasing some of the ingredients because I wanted more of a stew/one-pot meal. I used:
1.5 cups uncooked rice instead of 1/2 cup
an entire 1.25-lb package of chicken
It came out really, really good.
I really liked how easy it was to follow this recipe. As I made it, I realized there were basically three main steps, which could be adapted to make all different kinds of soups: (Yep… definitely still a beginner here!). Anyway:
1. Cook chicken broth, scallions, and rice
2. Make the creamy bechamel-inspired sauce
3. Combine everything at the end. For me, using pre-cooked chicken and bacon makes the recipe a little bit easier to follow, since I don’t have to worry about the meat getting fully cooked in the broth.
It came out great, and I’d definitely make it again. (I think next time I might add some chopped carrots in at step 3).
Anyway, that’s all for now! If you want to know more, be sure to check out the original recipe! Bon Appetit!
This lovely dish l was the second meal I cooked through Gobble. It featured fresh gnocchi pasta, pan-seared, along with a garnish of pesto, peas, radishes, and asparagus, all topped off with melting rounds of goat cheese.
Although the pasta came fresh, it needed to be boiled for a few minutes:
before it was seared in olive oil.
Next, the gnocchi were set aside to cool, while the tougher vegetables had some time to cook in the pan (radishes/asparagus):
before the peas and pesto were added:
And then, at the end, creamy, cool goat cheese medallions were added on top:
All in all, it was a great and easy to prepare meal. My only wish that the serving of goat cheese had been a little bit more generous. Other than that, it tasted great and I learned a few useful techniques I can return to to make similar dishes in the future. Thank you, Gobble!
Of all the Blue Apron and HelloFresh recipes I’ve ever tried, this steak bibimbap recipe might just be my favorite.
According to HelloFresh, bibimbap is a traditional Korean dish. The name literally means “mixed rice,” and rice and mixed vegetables generally form the base of the dish. They suggest adding a fried egg on top.
The particular recipe they sent me involved marinating the steak in a mixture of ginger, onion, soy sauce, and sugar to thicken it. Obviously I can’t give you the whole recipe here, so check out HelloFresh for the full details).
Basically, you saute the mushrooms, scallions, and zucchini in olive oil, before combining them with rice and the cooked (chopped) steak.
It was a really tasty dish, without too much effort, and with ingredients you might already have in your kitchen.
The only change I would suggest is that you use low-sodium soy sauce– I felt my dish was a little too salty in the end. I’ll be making that switch next time, but I definitely plan to make this recipe again and again!