Dinner

Inspiration

One of the things that I liked about doing Sunbasket for a few weeks, besides getting to try new things we wouldn’t normally try, is it inspired us to try some recipes on our own–like we used to do. When we first started dating, we’d get together on the weekends and try new recipes (our favorite cookbook was one of Martha Stewart’s) and we’d try new recipes each week. We’d open a bottle of wine and spend several hours in the kitchen cooking, talking, having fun.

That has obviously changed. Sadly, the leisurely cooking evenings kind of disappeared, especially when we had Logan. Quick dinners were a must. We definitely got into a rut with the same five or six meals and it got boring. So Sunbasket was a nice change.

In the spirit of that, we tried some fun recipes that were really good.

The first was one of the Sunbasket recipes in one of the books we got in our deliveries. It was slightly hard to follow the recipe because there weren’t measurements, but we were able to “wing it” and kind of guess on the amounts of stuff. And it was SO DELICIOUS! It might be one of my favorite meals we’ve had in a long time,

Salmon with Dijon sauce, quinoa, and green beans

The above is the recipe we worked off. Michael cooked the salmon and green beans and I made the dijon sauce (it was so so good!!). I subbed out wild rice instead of the quinoa because it was quick and easy.

Topped everything with the sauce, capers and chopped parsley.  Everything was so delicious. I am still thinking about that meal and the sauce was amazing. Like, want-to-lick-the-plate amazing. We will most definitely be making a variation of this recipe again soon!

The next recipe was kind of a “throw everything in the pot” kind of meal, but it turned out great. We had leftover chicken from when Michael smoked it, plus I had to use up the chicken broth and coconut milk from the previous recipe. So…coconut chicken curry soup!

I didn’t follow a recipe so I’ll just give a rough idea of what I did. What’s nice about this soup is that can add whatever veggies or meat you have on hand. Tofu would be great. Broccoli, spinach or kale would be good, too.

Saute in toasted sesame oil:

Diced onion

Diced Shallots

Cubed Sweet Potatoes

Chopped Carrots

Green Beans

Minced Garlic

Add 3 cups of chicken broth, 1 cup water and bring to a boil then reduce heat

Add a can of coconut milk (I used light coconut milk)

Add turmeric, curry powder, pepper and powdered ginger

Add 1 spoonful of Ground fresh chili paste

Dash of fish sauce

Let simmer for as long as you want

When you’re ready to eat the soup, squeeze some fresh lime juice in it and top with cilantro. 

The soup turned out great. I was really happy with it. It was savory, sweet and spicy–all my favorite things! And, I had the soup for lunch the next day and it was EVEN BETTER!

Finally, the last new recipe we tried was this one from The Kitchn:

Skillet Chipotle Chilaquiles with Eggs

The flavors in this dish were really tasty. We both loved the smokiness of the chipotle peppers and sauce.

We will most definitely make this dish again! The only flaw was our fault, the eggs were overdone so they weren’t runny and that kind of makes the dish.

 

Topped with cojita cheese, avocado chunks, diced red and white onions, cilantro and a little bit of lime juice. So so good! Another winner!

Sun Basket Week 3

This is the last post for awhile. We’ve done this experiment for three weeks and enjoyed the diversity and the unique recipes we wouldn’t normally try. But the cost was a little out of our budget and honestly, I was looking forward to being able to experiment more with new recipes on our own. That is not to say that I am quitting Sun Basket, but I am skipping the next few weeks of delivery and when I see a week that sounds really good to me, I might try it. I am thinking once a month this would be a good service to do.

Week Three

Spanish shrimp fritters with artichoke relish

420 calories, Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly

The first meal of this box we did the shrimp fritters. I did all the prep work and then Michael stepped in to make the fritters while I put Logan to bed.

There was a medium amount of prep involved in this particular dish, but it wasn’t too bad. We both really liked the texture and flavor of the roasted green beans. As for the fritters, I was especially excited about this recipe because it sounded so unique. I was a bit disappointed. The flavors were kind of bland. Michael thought the fritters needed to be cooked at a higher temperature next time and I agree. I wanted them to be slightly crispier.

The green beans were great. The relish was just ok. I liked the concept and would recreate it, but I would probably use a different flavor profile–like spicy/cajun seasoning for the fritters and a corn and onion relish instead.

The serving size for the green beans also seemed a bit big. We got three servings out of what they sent. Which was fine with me because I had the beans for lunch the next day!

Spicy Balinese chicken with cucumber-cabbage salad

530 calories, Paleo, Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly

We LOVED this one. It was pretty easy to make and it was absolutely delicious. It was definitely MY flavor profile (I love everything spicy and curry-ish) and Michael is less interested in those flavors. He is not a fan of Indian food but I love it and I keep trying to sneak in recipes that are SORT of Indian that I think he’ll like. I’m glad he liked this one.

The chicken was great (boneless chicken thighs) and delicious. Lots of flavor, lots of spice and the chicken wasn’t dry. I liked the cashew dressing and the chopped cashews on top.

I was a little nervous about the mint–mint can be really overpowering, but it worked. All of it was great. This was definitely a winner and we will definitely make it again! Be aware–it IS spicy! Which is nice, because most “spicy” recipes are not spicy at all. I thought it would be nice with a dollop of plain greek yogurt on top of the chicken, too.

Taiwanese noodle soup with pork and baby greens

470 calories, Dairy-Free

I was really looking forward to this recipe. The weather is turning cooler and darker and I am feeling more tired and like I’m possibly fighting off a cold. So a hearty, warm, flavorful soup sounded really good.

This recipe had a little more prep and more steps involved, but it was ok. First off– we both loved the freshly made ramen noodles. They were amazing! So much better than store-bought, dried noodles. Second, the kitchen smelled amazing.

How was the soup? It was pretty good! We both felt like it was missing something but it still tasted really good. We decided we’d make it again and use 2 cups of beef broth and 3 cups of water for the soup broth (instead of just 5 cups of water like the recipe said).

It was kinda like pho but not exactly. We topped the ramen and pork with fresh onions, raw minced garlic and the cilantro. All the flavors of the toppings were really nice in the soup. And we both added sriracha! It was a great fall soup for dinner.

I have a discount code, if you want to use it!