Hi everyone. It seems like I’ve done a few of these “sorry I’ve been a slack-ass” posts lately, doesn’t it? So, to catch up since I’ve been lazy about posting anything, here are a few of the meals I’ve done lately.
Spaghetti Squash with Meat Sauce
So my wife and I decided to try to start eating healthier and being more active and although spaghetti isn’t the healthiest thing in the world, changing the BIGGEST no-no, the pasta, definitely doesn’t do anything but help one’s cause. So here, I made a homemade Italian-style meat sauce and served it in spaghetti squash halves.
So, first thing’s first. Cut the spaghetti squash in half, scoop out the seeds with a spoon, drizzle the cut sides with olive oil and season with salt and pepper. Put them cut-side-down on a baking sheet and bake at 400 degrees for about 50 minutes. Pull them out of the oven and use a fork to shred the insides of the squash, simply pulling the fork down the center and it will come out in strands like spaghetti noodles. Scoop some of the “noodles” out and either discard or save for something else and fill with whatever sauce you’d like. Top with shredded cheese and bake until the cheese is browned and bubbly.
To make my sauce, I diced a red onion and minced 3 cloves of fresh garlic and sauteed them in a pot with hot olive oil for about 60 seconds. Once they were a bit softer and aromatic, I put in a can of tomato sauce, a can of diced tomatoes with basil and olive oil, 1 lb of ground beef, salt, pepper, basil, oregano, thyme, and parsley. I stirred the mixture well and let the sauce simmer for about 2-3 hours. This was the final result:
Grilled Yellowfin Tuna Steak with Grilled Yellow Squash and Tomato, Cucumber, and Onion Salad
To marinate the tuna steak, put the following into a gallon-size Ziploc bag: 2 cloves of fresh minced garlic, soy sauce, lime juice, salt, pepper, fresh or dried thyme. Mix the marinade well and put the tuna steaks in the bag, pushing out all of the air and zipping it closed and covering the tuna steaks completely with the marinade. Let sit for at least 30 minutes and grill for about 2 minutes per side, leaving the center rare (as tuna is supposed to be served).
For the salad, just dice half an onion, 2 tomatoes, and 1 cucumber. Toss in a bowl with olive oil, Italian dressing (creamy if you have it), salt, pepper, oregano, basil, and thyme.
For the squash, simply slice the squash however you’d like so that it’s easy to grill, put in a bowl and drizzle with olive oil and season with salt and pepper.
Blue Apron: Thai Chili Chicken with Tinkerbell Peppers Over Rice
This meal was delicious. Blue Apron provided just the right amount of spice for someone like my wife who doesn’t like lots of heat, while delivering tons of Thai-inspired flavor. This was one of my absolute favorite meals that I’ve gotten from Blue Apron.
Blue Apron: Empanadas and Mexican Crema with Tomato, Cucumber, and Onion Salad
I had never tasted real Mexican empanadas before this dish; the only ones I’d had were the apple ones from Taco Bell haha! So, I was pleasantly surprised when these were filled with ground beef, Mexican spices, tomato paste, fresh diced tomatoes, and scallions all cooked together. The pastry dough was so flaky and delicious when they came out of the oven and the crema cut the spice of the empanada with its dairy and lime flavors. This dish also ranks high on my list of favorite Blue Apron meals.
Well, thank you for coming back to read, all! I know I’ve been sporadic with these postings and for that I apologize. I hope I don’t make you think that I’m just not that into this blog because that’s really not the case. I just need to make sure that I make time for it because I really do enjoy writing these posts for you all to read and I hope that I’ve been able to bring some of you some joy in new recipes and delicious food from my table to yours. Until next time…