When I started receiving Blue Apron meals, I found that I was really enjoying the process of cooking. The recipes were so detailed that you felt really confident in them, and then when the meal turned out with absolutely spectacular flavors, as most of them do, it was such positive feedback. I learned new techniques, and became more comfortable with techniques I'd used before.
Today I shared this post with Rob on Facebook:
I'm happy that the making isn't so much a "con" anymore. :-)
So in addition to the Blue Apron meals, I've been cooking some other meals as well. Sometimes it's just using ingredients in a way that I learned through Blue Apron, but combining that dish with other things we happen to have in the house. Sometimes I actually plan enough that I pick up ingredients while grocery shopping for a specific recipe.
One of my favorite Mexican meals is enchiladas with a cheesy sour cream sauce, instead of a red sauce. Enchiladas are good without onions or garlic, they don't call for nuts, and they make great left-overs. In looking for a recipe for the sauce, I came across the Pioneer Woman's recipe, and tried it out. It turned out very yummy, but Emma thought it needed more spiciness, and I agreed it could use something else in the filling.
So today I made the enchiladas again, but modified the recipe a bit. And while the end result is delicious, I also really enjoyed the process. Shredding chicken, roasting a poblano pepper, dicing a jalapeno pepper, chopping fresh cilantro. Grating the cheese, adding the spices, spooning the filling into the tortillas and rolling them up, and finally pouring that cheesy sour cream sauce all over the pan of enchiladas and putting them in the oven.
|Yum! and the remaining cilantro looks so pretty and green :-)|