What We've Been Up To

Lobster Apron Meal #3

I guess success doesn't last forever, the third blue apron recipe was such a failure that it ended up in the compost bin. I also didn't get any pictures, but I can say that everything I loved about the other two recipes didn't even exist in this one. The flavor profile was completely unbalanced and the serving of protein was tiny.

Recipe 3 was fish with some buckwheat pasta (soba) coated in a miso sauce/dressing and some sauteed tomatoes and other flavors. The instructions for the pasta ended with very mushy, flavorless pasta. Then, the miso sauce/dressing completely overpowered the flavor of everything else. Also, the sauce needed to be thinner. Needless to say I ended up with 2 very small pieces of fish and a bowl of flavorless mush. 

To make up for this disaster of a meal, I made one of my own favorite dishes (made up from my head) a couple days later.

  • 1/2 onion
  • a clove or two of garlic
  • 1 can of beans, drained and rinsed
  • 1 can of diced tomatoes 
  • 3-4 eggs (however many can fit in the pan) 

Sautee the onion and garlic with plenty of salt and pepper. Add the tomatoes and beans. Stir. Gently crack (or crack into a bowl and gently pour) eggs onto the top of the tomato/bean mixture. Turn heat to medium and cover. Simmer until eggs are cooked. Serve alone or over rice or on toast or over some salad greens, top with a touch of cheese. 

beantomatoegg

A couple of things I love about this dish are its cost (even cheaper if I do my own beans) and and its changeability. Nothing is overwhelming in flavor so if I want to make it with a mexican flair I add some salsa and server it with tortillas, if I want and indian flair I add curry powder, try chickpeas instead of beans. Last night I added some ginger, soy sauce and a dollop of hoisin for an asian bent. Super easy to change and honestly delicious. I love this dish and make it all the time.