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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Sometimes with Chefs Plate, you can learn a much easier way to cook something. This happened when I made tonkatsu. I had blogged about making tonkatsu in the past, but I usually baked it, used flour and cooked the panko beforehand.
This Chefs Plate recipe required just eggs and panko and could be done right in a heated frying pan with oil!It was delicious and juicy, not to mention quick. Both ways have their advantages, but when I’m hungry, I’ll definitely be doing this pan method.
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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!
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Tonight’s Chef’s Plate meal was a Cajun Tilapia served with quinoa, kale, tomatoes and corn.
It was easy to make and had a lot of seasonal ingredients. Everything tasted as colourful as it looked. This was such a perfect summer dish.
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This week I have two more meals from Chefs Plate. Tonight I made an Indian-style Saag. It was the first time doing something vegetarian from the boxes and I was afraid that it might not be enough food for us hungry pigs.
Anyways, the meal was relatively easy and I was cooked it in around 20 minutes. Weirdly the ingredients list had a pack of vegetable stock reduction, but I received an extra pack of masala spice mix instead. The result was still flavourful and tasty despite the missing vegetable stock.
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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.
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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!