Blue Apron Review: Sweet Potato Chili

I’ve been pretty uninspired lately when it comes to cooking. So I’ve been leaning on Blue Apron pretty heavily. My only complaint is that there is never enough. I get the 2 person package, and my husband is always still hungry after dinner. You might say that I should get the 4 person meals but I’m too cheap so here we are.

This recipe is actually really similar to my Black Bean Chili one just with sweet potatoes.

After cutting the potatoes, carrots, and onions, sauté in a pot with some olive oil and salt and pepper to taste. After they are softened a little, add the crushed tomatoes, black beans, and as much or as little chili paste as you like.

Add some water and stir everything together. Bring to boil and the simmer with a cover on it for like 45 min. Then serve! Super easy

You can serve with cheese and avocado on top.

 

and it’s even better for lunch the next day…I brought it to work with some Fritos nomnomnom 😋

Veggie Tikka Masala

Hiya!

I just tried a super easy recipe and want to share it. Mostly easy because it comes from a jar but, ya know, it’s the thought that counts. I found this particular brand at Whole Foods, but I’m sure there are other good ones out there.

Ingredients: Morning Star Chik’n strips, Masala Mama Tikka Masala, Jasmine Rice, frozen broccoli or other vegetables

Put the strips and the frozen vegetables in a pan with a little olive oil. When everything is tender, add the tikka masala sauce. If it’s too thick, add a little water or milk of your choosing (I tried a little almond milk).

While it’s simmering on a low heat, boil a pot of water for the Jasmine rice. You can also use a rice cooker. I’m not the best cooker of rice, so it turned out slightly over cooked.

I got naan bread from a local grocery store. Indian food doesn’t feel right without some naan.

The whole meal took less than an hour to make, and it’s so flavorful. It’s not too spicy, but you could add some spice if that’s what you like. I had a lot leftover for lunch the next day!

 

Simple Mac n Cheese

I have been on the hunt for an easy mac n cheese recipe for years. I found one that is satisfactory. I have decided that I will use it frequently BUT I will continue to experiment so I can have multiple options in my arsenal. In order to do a “quick” mac n cheese, people kept telling me to use velveeta; but something didn’t sit right with me…it tastes ok but it’s not real cheese! The following recipe was adapted from Tia Mowry’s YouTube tutorial (link below)

Ingredients: Cavatappi (so much better than elbow), half and half, Guyere, mild cheddar, butter, cream cheese, 1 egg (not pictured), salt and pepper

I got the cheeses from Trader Joe’s. I apologize in advance, I’m not great at measurements. Shred the cheeses (about 2 cups total) and put in a bowl. Then cube/tear the cheeses, about 1/2 c.

Preheat oven to 375 and grease a casserole dish with olive oil.

Boil water in a pot and cook 2-3 cups of cavatappi (follow the cooking instructions on the box). When finished, drain and set aside.

In a separate large frying pan/ wok type pan, melt 2-3 tablespoons of butter. Keep on a low heat. Add the cubed cheeses and constantly stir. Next, add about 1 c of half and half.

Keep stirring and add salt and pepper. Add the egg into the mixture and keep the heat low. Add the cooked pasta and 3 tablespoons of cream cheese.

After mixing everything together, transfer 1/2 to the casserole dish. Put 1/2 the shredded cheese over it and then layer the rest of the pasta on top.

Finally, add the rest of the shredded cheese on top and put it in the oven

Put in oven for at least 45 min or until top is golden.

Sooo cheesy and soooo good.

 

Here is the link to Tia’s channel:

And here’s the link to my fave 2017 Christmas song:

Santa’s Coming for Us – Sia

Happy Holidays and Happy New Year!!!

 

Spinach and Red Pepper Quiche

This dish is super easy and works perfectly for a light lunch.

Ingredients: baby spinach, red pepper, half an onion, 4 eggs, 1/2 c. almond milk, shredded cheddar cheese or crumbled feta, frozen pie crust, salt and pepper

Preheat the oven to 375 F. Cut the red pepper into strips and chop half an onion. Saute the red pepper first in a teaspoon of olive oil. When the peppers are a little soft, add the onions. After a little bit, add a couple hand fulls of spinach. Spinach is always hard to measure because of the way it wilts lol.

Add seasonings like salt, pepper, garlic powder, season salt. In a separate bowl, beat the 4 eggs and add the milk.

Add the spinach/pepper mixture to the pie crust. Sprinkle the cheese on top and then add the egg mixture over everything,

Put in oven and bake for 35 min, check to see if top is golden brown. After you take it out, let it cool.

I had it for dinner with some garlic bread, and I was also able to have the leftovers for lunch the next day. Sooooo good 🙂