I love learning new techniques to cook fish, so I chose the Pescado Cubano recently from Chefs Plate. It was a tilapia dish that was marinated with a spicy kick.
I loved that the rice was also cooked with the spice with peppers. There was a fresh slaw with cilantro, onions and peppers on top of the fish that I also really liked and I cooked my fish perfectly. Now, I feel more confident to buy my own fish from the grocery store and include it more in our diets!
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For my previous Chef’s Plate, I accidentally chose a vegetarian and gluten-free option because I forgot to pick something. It was a Cauliflower Fried Rice & Guacamole Bowl. I thought that all the ingredients they sent us was fresh and vibrant in colour.
I didn’t know you could use Cauliflower heads as a rice replacement and it turned out perfectly. I liked the flavours of the goat cheese and basil pesto. These all made this healthy meal flavourful at every bite.
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I had a Chef’s Plate delivery last week. The first meal was Montreal Streak Strips. As always, the ingredients came handily measured and packaged. I always think that there’s not that much meat, but when I open the meat package, there’s actually more than I expected.
The steak strips were already in strips so I didn’t have to do any cutting and everything was very easy to cook. It was served with potatoes and green beans. There was a delicious honey mustard rosemary sauce that I highly enjoyed and I’m not usually a mustard person!
Try Chef’s Plate for free and get 3 free plates with my code 3platesfromtianafeng.
Our second Chefs Plate meal this week was a tumeric coconut salmon served with green beans and a side of cracked wheat and parsley.
This recipe was easy to follow and now I know the perfect amount of time to cook a piece of salmon. It’s also amazing how flavourful you can make something with a few easy steps.
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We’ve been moving and unpacking all this week so we didn’t really have too much time planning meals and getting groceries. Thankfully, Chefs Plate helped out and the box came to our door step the day we moved in.
Yesterday I cooked a Turkey Taco Salad. All the ingredients were fresh and it was full of flavour. I loved the cilantro sour cream, as well as the spices in the turkey. Plus, it felt like I was eating healthy, in comparison to the takeout I was eating all last week.
If you want to try Chefs Plate use this code for 3 free plates: #3platesfromtianafeng
Last week, Nash and I tried out Chef’s Plate with 3 meals for two people. The ingredients came separately packaged in paper bags with the meats under ice packs which kept it all fresh until I came home from work.
Nash made 2/3 of the meals because I started working a different schedule and ending late. The first was a Lemon & Pesto Chicken Pappardelle pasta.
While he didn’t finely chop the spices, the pasta was super flavourful and delicious. I loved the textural addition of seeds. Who knew that making your own pesto could be this simple? I’m definitely keeping this recipe in mind for future pasta-making.
The second meal he made was a Shaoxing-style steak with a lot of Asian flavours. It was served with flavourful sweet potatoes, snap peas and green beans.
This was a tiny bit more complicated than the first, but our meat turned out perfectly cooked!
On my day off, I decided to do the final package. It was a blackened basa. I like that it came with veggies in a variety of colours.
For the first time, my fish was perfectly cooked and not stuck to the pan. The millet salad felt super healthy but was filling and the lime, mango and honey a nice sweetness against the paprika in the fish.
I enjoyed all my Chef’s Plate selections that week and hope to use it occasionally on lazy weeks. It’s fun and gives you a new arsenal of recipe ideas for the future. Sometimes you want to cook new things, but it’s much easier if you don’t have to pick up the groceries too!
Get 3 plates free if you use my link to sign up for Chef’s plate! or you can use my code #3platesFromtianafeng. Happy cooking!
My last Miss Fresh recipe was Kimchi Braised Chicken. This one was super easy and the kimchi provided had just the right amount of texture. It gave the chicken a lot of flavour and wasn’t as spicy as I thought it would be.
I blanched my Chinese Broccoli instead of steaming it because I don’t have a steamer. It all turned out delicious!
I’m sad my box is over but I may return when I have more time to do it consistently! It was fun and made making dinner super efficient.
Today for lunch, I made a super simple recipe for Ash Reshteh, a Persian noodle soup.
Mine looked different from the photo because the delivery used Chinese egg noodles and the photo looks like vermicelli. Otherwise, it was a tasty, easy healthy lunch.
Tonight, I made the Asian Pork & Miso Eggplant Recipe from my Miss Fresh subscription.
Besides the broccoli (which wasn’t packaged), the ingredients were organized in baggies with sauces portioned out.
One thing I’ll have to say about these instructions were they were slightly vague. I had to look up the meaning of “deglaze” and it didn’t say what temperature (low, medium, high) I needed to pan cook the meat. I turned it up too high in the beginning and burned it a tiny bit. I ended up boiling the broccoli instead of steaming because I don’t have the proper pot for it.
Here’s my result! It doesn’t look pretty but it tasted great. I loved the eggplant marinated in miso, mirin, honey and soy sauce.
I’ve always wanted to try a Recipe Delivery service. There are so many in Toronto. I picked Miss Fresh because there was a relatively affordable Groupon Deal for 4 meals for 2 people. The slightly awkward thing is you have to order a week (or more depending on when you’re placing it) in advance. Orders made before Monday will be delivered the next week on Tuesday. If you miss that timeframe you won’t get it until the week after.
I usually can’t plan that far ahead because of the nature of the industry I work/live in. Also because I’m not home everyday these 4 meals will probably need to stretch a bit longer than a week.
It all arrived at my doorstep in one box, with individually labelled bags per recipe. There are even bottles of portioned out sauces! All the ingredients looked super fresh.
I had instructed the delivery person to leave them in front of my apartment door. Everything remained cold in their custom box with a reusable ice pack.
For my first meal, I made a Tarragon Citrus Crusted Salmon. The recipe had fennel 2 ways: as a salad and baked.
The meat and the ingredients came in separate little baggies.
The instructions were super simple. The only time it was slightly confusing was when it called for lemon & orange zest. It didn’t really say how much zest to use so I used the whole fruit.
The result was perfect. I loved the smell of the tarragon and fennel in the oven. Everything took under 30 minutes.
Can’t wait to try the next recipe tomorrow.
You can find the recipe here if you want to try it yourself.