I have a confession to make. I’ve been alive a bazillion years at this point and can’t cook. I am awful at it. I measure recipes by how many times I have to open a window to let out the smoke. Thus I eat out or eat terribly and I wanted to change that.
One day I was browsing through Facebook and I got an ad for Blue Apron. It was $30 off my first order, so I decided why not? I’ve cooked four meals with them now and so far have really enjoyed it!
The first meal I cooked was Seared Chicken and Fregola Sarda with Salsa Verde, corn and tomato. I figured that these were ingredients at least that I had heard of, chicken, corn and the like, so let’s start with something easy.
What I learned from this experience was to read the steps before I wanted to start cooking. I added an hour onto my time by just being stumped by things. For instance – step one was preparing the ingredients. Awesome. Wash produce. Check. Heat some water. Got it. Chop the capers… wait what? Chop the capers? They are like the size of my pink nail, but round. Ok I can figure this out. Five confused minutes later I had chopped capers. Then things got really interested.
Finely chop the parsley leaves and stems. Okay. I don’t think I have ever used fresh herbs. So this was scary. I just knife them? With a big knife? Okay. Peel and mince the garlic. This one required a YouTube search. I stared at the garlic confused about how to get cloves out of it. But helpful video was helpful and I ended up with a garlic paste at the end (which was intended). The same sort of shenanigans followed with cutting corn off a cob and dicing a tomato.
Now it’s time to actually cook. Boiling pasta? Finally, something I am a master at. Throwing things in a pan and stirring until it looks cooked? Got that! Searing chicken… well. That was at least entertaining. And I didn’t completely dry out the chicken.
The dish was delicious in the end and I had enough for the next day’s lunch. I felt like a freaking goddess thinking that I had cooked such an awesome dish. It was so nice to have everything I needed in just the right portion sizes. The only downside is you have such a small window to cook everything in since it’s all pretty much thawed when it arrives in your box.
I was actually really surprised how much I liked the capers Salsa Verde. Also how delicious it tasted as leftovers.
I am excited for the next couple of recipes that are currently being shipped for me next week. Stayed tuned for more when I talk about the salmon disaster and the lick the plate good chicken.