Blue Apron: Roasted Poblano Chilaquiles

I’m way behind on recapping my three recipes from last week (and more food comes today!) because work has been a pain factory this week.  But things seem to be easing up (or I’m just fooling myself) so I thought I’d take a minute to write about what we had for dinner LAST SATURDAY.

I’m not a huge fan of eggs, so I’m suspicious when I see them in recipes, but if there’s enough other stuff with them such that you can’t really taste the egg, I’m OK with it!

My assistant was busy trying on her father’s shoe and being upset that she couldn’t walk around in it, so she was unavailable to help me this time.


This recipe involved roasting poblano peppers (hence the name), making a sauce with tomato, onions, etc., making tortilla chips, mixing the sauce and chips together with the peppers, and topping with cheese, cilantro, avocado, lime and the egg.

This is totally what everyone’s kitchen workspace looks like, right?


You can’t really see the sauce part, but it did turn out well.  Making the chips was really easy and they were really good, and I should probably do this generally more often.  It was a bit spicy but not overwhelming.  Definitely filling and tasty.


I can’t get the recipe picture to turn straight, but you can go to the link above to look at the recipe if this bothers you.



Blue Apron: Sweet Potato & Farro Salad

The first recipe I tried from this week’s Blue Apron shipment was Sumac-Roasted Sweet Potato & Farro Salad.  We decided to make this on Saturday.  Elena was at Disney on Ice, and Zoe and I had just returned from a play date.  Ben was at the grocery store buying our non-Blue Apron food.  Based on these factors, I chose this recipe as likely to be the easiest.

Plus, I had my kitchen helper.  Zoe wasn’t too helpful with chopping up the sweet potatoes (since you need a sharp knife to do that, and you need to not be 18 months old to use a sharp knife), but she actually did help with ripping the kale into small pieces.


I realize that talking about my toddler prepping kale makes me seem like a Crazy Health Nut Mom and I promise that I am not.  Literally at the same time we were doing this, Elena was eating McDonald’s with her grandparents.

One of the garnishes for this salad were hazelnuts, which I love, but as I mentioned in my last post, Ben does not like in food. (Why? You can take this up with him if you care about why.  We’re approaching 10 years together and his “no nuts with food” hangup is something that I have chosen not to argue about.  Anymore.)  Anyway, the nuts were supposed to be chopped, but since it was just me and the kale-ripper, I decided to take a shortcut and use this old-school nut chopper.


In our Torts class in law school, we read about a woman who mangled her hand with one of these, and ever since then I’ve been cautious about using it as it’s gone the way of the metal-tipped lawn jarts.  This model is one I inherited from my grandmother (by which I mean I took it when we were cleaning out her house) and it did the job and I still have use of both my hands.

The recipe called for roasting the sweet potatoes in sumac (hence the name of the recipe), pickling the onions, boiling the farro, and then mixing everything together.


Garnishes included the hazelnuts along with cheese and mint.

There’s a fancy picture of the final product on the recipe card:


And here’s how mine turned out:


Not too different!  It tasted good (I LOVE mint generally, and sweet potatoes and hazelnuts are generally good).  We’ve had recipes with kale I think three weeks in a row, but as long as it’s cooked I don’t mind it.  Eating raw kale is literally a workout.

Zoe was not interested in anything that was cooked, but she did eat the uncooked sweet potatoes and kale.  I guess she’s one of those people that prefers crunchy things.

Blue Apron

I love to cook but cooking as I would like has generally taken a backseat amid work and childcare and other things that I’ve chosen to prioritize and do in my free time.* A few months ago, Stacey mentioned that she got Frank a gift subscription to Blue Apron for Christmas.  This is a service that sends you ingredients to make three meals for yourself at home, along with step by step recipes.  Stacey reported back that (1) Frank seemed to have no trouble with the recipes**, (2) the food was good, and (3) importantly, they were satisfied with the amount of food received.  I felt comfortable that enough food for Frank and Stacey would be enough food for Ben and Sandy, so we decided to give it a try.

So every Friday we get a box of food and we have three recipes to try over the weekend, when we have a bit more time to try them.  Generally they are easy to prepare and not super time consuming (although I spent about 45 minutes cutting a butternut squash on Saturday).  We have been disappointed in one or two of the recipes, out of a total of I think 12 so far.  They’ve sent a few weird things our way and it’s been cool to try things we never would have tried otherwise.  One week they forgot to include something and we got a nice credit to our account, so the customer service was good too.

This weekend’s menu includes Roasted Poblano Chilaquiles with sunny side-up eggs and avocado; Sumac-Roasted Sweet Potato & Farro Salad with pickled onions and hazelnuts***; and Roasted Butternut Squash**** with stewed white beans, gremolata and Brussels sprouts.  I will blog our cooking adventures with respect to these items.

I should mention that this is not a sponsored post, although why anyone would think that it might be sponsored is beyond me.  My readership is at like 20*****.


*I don’t think your personal life is over just because you have kids.  You can still do things for yourself.  You just can’t do everything that you may want to do for yourself.  I’ve chosen to spend my free time playing hockey as opposed to trying as many new recipes as I’d like.  This choice is unfortunate, but I’ve also chosen to never play softball again, which is an enjoyable choice.

**Frank being able to manage the recipes was not really a question but it was good to know.

***We will likely serve the hazelnuts on the side.  Ben does not like nuts in food.

****I hope this one does not take 45 minutes to chop.

*****But I love and appreciate all 20 of you.