Recap: Goodfood #8

These Goodfood boxes have captured us lately and we’re trying really hard to eat healthier, meaning less processed food. The last month was pretty nice and overall, its already feeling much better. Especially with me starting back up the whole workout process. I’ll talk about that in the upcoming Weekly Adventures segment instead. Who knows, maybe we’ll start back up the old segment for workout roundups. We’ll see, right?

Last week’s Goodfood was a lot of interesting experiences to say the least. Let’s check it out!

Japanese 7-Spiced Pork Ramen with Lacinato Kale

7 spiced pork ramen

Its pretty common to start off with the ramen recipes a lot of times because its usually the simplest to put together. Its why I love making them so much. This one was a little crazy since we had to cook the pork chops with the seasoning. Its one of those instructions that I never quite understand the process of and am trying how to pat a meat dry and then season them. My husband says we season it in the pan but that doesn’t make sense since we should season it outside and then put it in the pan. Regardless, the main deal with this one was when I cooked up the pork chops, I think the spices were super spicy because we both started coughing like crazy. I’ve been having allergies and sinus problems so it was a slower reaction for myself. This plate was pretty spicy even without the sambal added in. However, it was also super delicious and my hunch is that the spiciness comes naturally from the ginger cooked with the kale.

Chicken Cacciatore with Seared King Oyster Mushrooms & Mashed Potatoes

chicken cacciatore

I had originally wanted to make changes to the Chicken Cacciatore so that I could have it also. While I did for a part of it, I decided to make the mashed potatoes as is. My plate had the chicken and the mushrooms while my husband had what it was supposed to be like in the picture above. The highlight of this dish was trying out the king oyster mushrooms. I can’t say that I’m particularly in love with it. We’re both much more into portobello mushrooms. However, this one does have a distinctive taste to it, maybe a sweeter taste but a more spongy texture because its cap is so tiny. However, I love how we simmer the chicken in sauce because it makes it super tender and while takes longer, is one of my favorite ways to cook chicken.

Spiced Beef Platter with Hummus, Chopped Salad & Pita

spiced beef platter

My husband was the only one who ate this one however, I did prepare it. This is probably one of the easiest meals to prepare since we got any of these meal boxes. It said 20 minutes to do and was pretty much on point. Its not a lot of chopping. The multitasking potential for this one is so high as you can get the pita in the oven and cook the beef and everything almost side to side. I had a timer for one task and my eye on the pan while plating in the final stages. It was pretty fun to do and didn’t take too much time which is what I love as a break from some of these more elaborate meals.

Individual Vegetarian Pot Pies with Cremini Mushrooms & Broccoli

Vegetarian pot pies

Pot pies without any dairy products? Count me in! These vegetarian pot pies were pretty decent. For myself, I thought it was pretty good. Its a little time consuming because there is a ton of stuff to chop and then cook and then bake. I also didn’t quite understand the idea of only having the crust on the top to cover and the bottom not having it. I guess the concept of pot pies is that the bottom of the pie is in a pot? We had aluminium bottoms which I do appreciate Goodfood team for providing. However, it does remain that there is a blandness to it. My husband thought so because of the lack of spices. I thought it was a nice balance to the week full of crazy flavors. I can see myself doing this recipe again but adding some meat in it since I get the concept of how to make it now.

That’s it for last week’s Goodfood box!
A few new ingredients we tried out and learned a few new recipes that we’d probably try again with our own twist.
My fave does go to the 7-spiced pork ramen. It was perfect for the weather and while it was spicy, it was really satisfying.

One thought on “Recap: Goodfood #8

  1. If I am not mistaken, pat a meat dry means putting the meat on paper towel(s) to absorb most of the moisture and then, you season it. I should be doing it more often as it makes meats less soggy for pan fry… but too lazy.

    Like

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