I’m not even going to pretend to ignore the length of time between this and my last post. My level of crazy and busy was beyond this past month! Despite the busyness, one wonderful thing came out of it; Nate and I moved to downtown Indianapolis! Previously, we were living on the north end of Indy, about 20 minutes from downtown. We are already so in love with our new place and we’ve hardly been here three weeks. Instead of an apartment in a cold, boring complex, we are in a townhome that’s in a charming downtown neighborhood. I’m walking around like the “hands up” emotion with the caption “Upgraaaade!” lol. Anyways, it’s been a whirlwind and I’m working on some really cool home décor and DIY projects that I cannot wait to share with all of you!
Okay, now let’s leave the whole “my life is in shambles” storyline behind and get back to my “From Truck to Table” series! I’ve already reviewed Hello Fresh (read the post here) and this week I’m reviewing what is probably the most popular of the ingredient delivery services, Blue Apron. I hope it helps if you’re considering! 🙂
In the time that I ordered my box and have written this post, about 2 months, Blue Apron has made some changes that I wished for when I was making menu selections. Previously, Blue Apron only offered an omnivore box and a vegetarian box, each with three set meals each. It was quite frustrating because you couldn’t mix meat and vegetarian options, nor could you choose different meals. However, they must have read my mind, because now they have six meal options and the subscriber can choose any three! There are still three omnivore options and three vegetarian options, but you have the choice to make whatever combination of meals you would like. They come up with excellent recipes, as well, so you will have a hard time choosing!
Blue Apron was the lowest priced option, and made the idea of using the service every week a much more realistic option. At $59.99 a week for the “3 meals for 2 people” option (free shipping), it’s like a trip to the grocery store! Minus the trip to the grocery store, of course (which is worth around $100 a week, in my opinion, haha!).
From The Truck:
This is where Blue Apron didn’t exactly deliver on convenience. The ingredients were not grouped with each recipe, they were just loose in the box. The biggest benefit I’ve gotten from these ingredient delivery services was the convenience factor. I didn’t have to do much to gather all ingredients and prep them with the other services, but with Blue Apron I had to make sure I was using all the right ingredients with each recipe. It might sound picky, but at one point I spent a couple minutes making sure I was using a white onion instead of a purple onion (embarrassing yes, but hey, we’re not all Giada DeLaurentis). It felt less like I had ordered from a service and more like I was googling onion pictures at the store (my usual habit). However, the quality of the ingredients was impeccable, possibly the best of all three services.
Easy directions are a big one for me and Blue Apron nailed it. Cooking times were spot on and I was able to perfectly brown a piece of chicken, something I thought was never in the cards for me. The directions were very clear, and not too wordy. The simpler, the better!
To The Table:
Replication is huge to me, and although these recipes seemed difficult at the start, the outcome made it look easy! But, picky eaters beware, the recipes have an array of unusual ingredients (such as turnips and figs, neither of which I’ve used before). It didn’t bother me, I’ve never been picky and I love trying new things, but Nate isn’t open to strange food offerings so he passed on these recipes. However, Blue Apron is a great way to get out of a cooking rut if you’re looking to expand your culinary knowledge!
Seared Chicken & Autumn Vegetables with Apple Cider-Mustard Jus
I need to preface this recipe with the fact that I did NOT think I would like this. Even as I was making it I was considering opening up my Seamless app for an emergency sushi delivery. But, it was delicious, and you need to make it tonight. Trust me.
2 Boneless, Skin-On Chicken Thighs
1 Purple Top Turnip
1 Pound Cone Cabbage
1 Red Onion
1 Bunch Thyme
3 Tablespoons Chicken Demi-Glace
2 Tablespoons Butter
1 Ounce Dried Turkish Figs
1 Tablespoon Whole Grain Djion Mustard
¼ Cup Apple Cider
Large pan, Medium bowl, Tongs
1. Wash and dry the fresh produce. Peel and medium dice the turnip. Peel and medium dice the onion. Remove and discard the outer leaves of the cabbage; halve, core and medium dice. Pick the thyme leaves off the stems; discard the stems. Small dice the figs.
2. Pat the chicken dry with paper towels; season with salt and pepper on both sides.In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 6 to 8 minutes on the first side, or until the skin is browned and crispy. Flip and cook 2 to 3 minutes, or until just cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
3. Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly tender.
4. Add the onion, cabbage and all but a big pinch of the thyme to the pan of turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage is slightly wilted.
5. To the pan of vegetables, add the figs, mustard, demi-glace, apple cider, ⅓ cup of water and cooked chicken (along with any juices from the plate); season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume. Add the butter and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat.
6. Divide the finished vegetables and chicken between 2 dishes. Garnish with the remaining thyme. Enjoy!
685 calories per serving
Have you ever tried an ingredient delivery service, or plan on it? Comment and let me know what you think!