Week of Blue Apron Meals - 9/1
I'm trying to reference the stores you can find the more unique ingredients from highly recommend looking in your cabinets because you might often already have these ingredients. I also will be supplementing chicken in all the vegetarian meals and will be pairing the Tomato Pie and Tomato Plum salad together as one meal and removing the baguette.
Beefsteak Tomato Pie with Goat Cheese Basil with Heirloom Tomato Plum Salad with Pickled Onion
Meat
Bag of Frozen Boneless, Skinless Chicken Breasts
2 Catfish Fillets (I bought on sale Cod)
Vegetable
3 Tomatoes
½ Pound Tomatillos
9 Ounces Multicolored Cherry Tomatoes (two meals)
12 Ounces Sweet Peppers
1 Red Bell Pepper(If saving money go green)
1 Green Bell Pepper
1 Avocado
1 Eggplant (two meals)
3 ear of corn
4 Lime
3 Scallions
2 Shallot (I find these difficult to find, can use green onions or thinly slices yellow onions)
11 Cloves Garlic
1 1-Inch Piece Ginger
1 Yellow Onion
3 Red Onion
6 Ounces Arugula
1 Romaine Heart
1 15-Ounce Can Crushed Tomatoes
Fruit
3 Stone Fruit Herbs
Herbs
1 Large Bunch Cilantro (2 meals)
1 Bunch Marjoram
1 Bunch Mint
1 Large Bunch Parsley
1 Bunch Basil (three meals)
2 Teaspoons Tostada Spice Blend (Ancho Chile Powder, Ground Cumin, Ground Mexican Oregano & Garlic Powder)
1½ Tablespoons Tomato Pie Spice Blend (All-Purpose Flour, Mustard Powder & Dried Thyme)
1 Tablespoon Chicken Tinga Spice Blend (Ground Cumin, Ground Mexican Oregano, Ancho Chile Powder & Ground Coriander
Bread
12 Corn Tortillas(two meals)
1 Pie Crust
½ Pound Wide Rice Noodles
2 Ciabatta Rolls (Sometimes in the bakery section they have smaller quantities on sale)
Dairy
1 Tablespoon Butter
¼ Cup Mexican Crema (Near Cheese in dairy section of grocery)
1 Cup Crumbled Goat Cheese (2 meals - I'm using the left overs from last week)
½ Cup Grated Parmesan Cheese
½ Pound Fresh Mozzarella Cheese
½ Cup Sour Cream(I skipped this and used the Crema)
⅓ Cup Grated Cotija Cheese (I'm using the leftover Feta from last week)
Grain
½ Cup Cracked Freekeh (Whole Foods like store, I'm using Quinoa)
Misc
Tablespoons All-Purpose Flour
¼ Cup Panko Breadcrumbs
1 Tablespoon Sherry Vinegar
1 Tablespoon White Wine Vinegar
1 Tablespoon Red Wine Vinegar
Tablespoon Dijon Mustard
2 Tablespoons Golden Mountain Sauce(Asian food store - Thai sauce)
1 Tablespoon Rice Vinegar
2 Tablespoons Soy Glaze (soy sauce, mirin and sugar simmered to a thicker sauce)
1 Tablespoon Sambal Oelek (Raw chili paste - try Asian food store)
1 Tablespoon Honey (It's national honey month!)
Left over food: Corn Tortillas
Thoughts after the meal: This was my first time cooking with Crema and its very tasty. Kind of like a sour cream/butter/heavy cream hybrid. It came in a large bag to my surprise! I used the crema in the Chicken Tinga Taco recipe instead of Sour Cream. We also fried the Corn Tortillas instead of baking them in the oven. Crema with Lime juice is beyond tasty. I also accidentally bought egg noodles instead of Rice noodles for the Chicken Pad Kee Mao. IT tasted find, but if its easier make that substitution!
(So good I ate most of it before taking a picture!)
Meat
Bag of Frozen Boneless, Skinless Chicken Breasts
Vegetable
3 Tomatoes
½ Pound Tomatillos
9 Ounces Multicolored Cherry Tomatoes (two meals)
12 Ounces Sweet Peppers
1 Red Bell Pepper(If saving money go green)
1 Green Bell Pepper
1 Avocado
1 Eggplant (two meals)
3 ear of corn
4 Lime
3 Scallions
2 Shallot (I find these difficult to find, can use green onions or thinly slices yellow onions)
11 Cloves Garlic
1 1-Inch Piece Ginger
1 Yellow Onion
3 Red Onion
6 Ounces Arugula
1 Romaine Heart
1 15-Ounce Can Crushed Tomatoes
Fruit
3 Stone Fruit Herbs
Herbs
1 Large Bunch Cilantro (2 meals)
1 Bunch Marjoram
1 Bunch Mint
1 Large Bunch Parsley
1 Bunch Basil (three meals)
2 Teaspoons Tostada Spice Blend (Ancho Chile Powder, Ground Cumin, Ground Mexican Oregano & Garlic Powder)
1½ Tablespoons Tomato Pie Spice Blend (All-Purpose Flour, Mustard Powder & Dried Thyme)
1 Tablespoon Chicken Tinga Spice Blend (Ground Cumin, Ground Mexican Oregano, Ancho Chile Powder & Ground Coriander
Bread
12 Corn Tortillas(two meals)
1 Pie Crust
½ Pound Wide Rice Noodles
2 Ciabatta Rolls (Sometimes in the bakery section they have smaller quantities on sale)
Dairy
1 Tablespoon Butter
¼ Cup Mexican Crema (Near Cheese in dairy section of grocery)
1 Cup Crumbled Goat Cheese (2 meals - I'm using the left overs from last week)
½ Cup Grated Parmesan Cheese
½ Pound Fresh Mozzarella Cheese
½ Cup Sour Cream(I skipped this and used the Crema)
⅓ Cup Grated Cotija Cheese (I'm using the leftover Feta from last week)
Grain
½ Cup Cracked Freekeh (Whole Foods like store, I'm using Quinoa)
Misc
Tablespoons All-Purpose Flour
¼ Cup Panko Breadcrumbs
1 Tablespoon Sherry Vinegar
1 Tablespoon White Wine Vinegar
1 Tablespoon Red Wine Vinegar
Tablespoon Dijon Mustard
2 Tablespoons Golden Mountain Sauce(Asian food store - Thai sauce)
1 Tablespoon Rice Vinegar
2 Tablespoons Soy Glaze (soy sauce, mirin and sugar simmered to a thicker sauce)
1 Tablespoon Sambal Oelek (Raw chili paste - try Asian food store)
1 Tablespoon Honey (It's national honey month!)
Left over food: Corn Tortillas
Thoughts after the meal: This was my first time cooking with Crema and its very tasty. Kind of like a sour cream/butter/heavy cream hybrid. It came in a large bag to my surprise! I used the crema in the Chicken Tinga Taco recipe instead of Sour Cream. We also fried the Corn Tortillas instead of baking them in the oven. Crema with Lime juice is beyond tasty. I also accidentally bought egg noodles instead of Rice noodles for the Chicken Pad Kee Mao. IT tasted find, but if its easier make that substitution!
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