Posted in Cooking, Everyday Life

My Blue Apron Journey Continues: Crispy Catfish with Freekeh

I started a new job so things have been hectic around my house. I’m still working on finding the balance between writing, the new job, and taking an online class, not to mention finding time to enjoy my hobbies. My meal choices are once again reverting back to the standard meals I made when my children were younger and we had sport commitments. The food I’m cooking is good, but I had been looking forward to branching out and making more “elaborate” meals. Thank goodness for Blue Apron. This service allows me to have three days during the week when I can try new recipes and some new foods.

I have a half a shelf in the fridge dedicated to the Blue Apron food so no one uses those ingredients for something else. I group the ingredients for the meals together, placing the vegetables into a storage bag so I won’t have to hunt for them. As I can’t start dinner until later in the evening, it’s nice having everything sorted so I can collect the items needed for the recipe and just start cooking.

2015-09-03 20.14.45From our newest order, our favorite meal was Crispy Catfish with Freekeh. My husband and I had never had freekeh before and I’ll admit we weren’t that excited about trying it and kind of put it into the category of something we wouldn’t enjoy. We were wrong. It was one of our favorite parts of the meal. The combination of the freekeh with the vegetables was outstanding.

My husband usually isn’t a fan of tomatoes, matter-of-fact he avoids them unless they are a part of a Blue Apron meal. The combination of spices and additional ingredients added with the tomatoes (or tomatoes are added to) turns this once hated vegetable into a favorite of my husband’s.

While I was preparing the side dishes, my husband was cooking the catfish. (Sidenote: I have to say my favorite thing about Blue Apron is that it’s turning into a lovely hobby my husband and I share.) He read the directions a few times to make sure the catfish was only to be coated on one side. He’s cooked fish many times and this was the first time a recipe said to only flour one side. The fish turned out wonderful. We both enjoyed having the bottom of the fish crispy while the top remained tender.

I can’t week for our next meals to arrive. Stay tuned for more adventures in what is turning out to be a new hobby. I am thoroughly enjoying cooking again.

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Mystery and Romantic Suspense Author

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