Goodfood Recap 32

Its been a month since our last box and we’re back to recap on last week’s meals. We have gotten in a relatively good routine without the Goodfood box weeks so having the boxes is a welcome change in pace to just have something already set during the week. Not to mention, this week was completely new recipes and a lot of of the recipes were meals that we’ve never had before so it was a fresh new experience.

Sheet Pan Chicken
with Maple-Cranberry Sauce, Roasted Potatoes, Brussel Sprouts & Green Beans

Sheet Pan Chicken Goodfood

Just like bowl meals, one pan meals are the best. They are efficient and delicious. With that said, this one was exactly that. And also the reason why I chose it for the first meal in the box to prepare to get back into the goodfood prep routine. After all, its the prep time that takes me longer than the actual cooking process. This one turned out really good. I’m not sure I’m a huge fan of the maple-cranberry sauce but the whole sheet pan experience with the potatoes and brussel sprouts and green beans worked really well together with the spices and the chicken.

Pork Chops
with Mustard-Citrus Vinaigrette & Radicchio-Orange Salad with Farro

pork chops goodfood

The husband was a big fan of this one. His words, if I remember correctly, is liking the way the flavorful hot food is mixed with the cool salad having this contrast that works really well together. I’m glad he did because he had it fresh. I ended up reheating mine the next day so my veggies were all warm. The only issue with recipes like this being reheated is the citrus (aka the orange) turns super bitter and it ruins the meal a little whenever its near where the orange is. However, the pork had lovely delicious seasoning and the radicchio and the vinaigrette was really good. The vinaigrette to myself was a pleasant surprise. I was a bit skeptical when I was making it so I’m glad it turned out better than I expected.

Mee Goreng
with Fresh Shanghai Noodles, Crunchy Vegetables & Spiced Peanuts 

Mee Goreng Goodfood

I’m not sure what Mee Goreng is. I don’t think I’ve had it before. However, this one just like many noodle things are quite easy to do. The only deal with why this one was hard was that it wasn’t my night and I cut my finger and then scraped my hand on the knife within 10 minutes so I tried to work with one finger less on one hand while trying to not cut myself again until the husband came to the rescue after he was done his stuff. So thanks to my husband, this meal made it here. I like shanghai noodles so this was obviously my choice. My husband is not so much into thick noodles so he thought it was okay. I thought the meal came together well plus making Asian meals always have the perk of doing a one pan sort of cooking style and that always is welcome. Delicious and efficient!

Sumac-Spiced Pork Strips Winter Fattoush Salad
with Crispy Chickpeas and Pita

Sumac-Spiced Pork Strips

I’ve avoided Fattoush Salad for a while, mostly because I wasn’t sure what it was. I think it has to do with chickpeas since this one had chickpeas and I remember other recipes have it also. If you know what it is, do correct me. This one was really good. However, since we did have a recall on lettuce the past few weeks, we decided to cook the lettuce and all the veggies just to be on the safe side. However, I’m not sure it made such a big difference because this one still turned out pretty good. They have the bite from the chickpeas and then the pita. The veggies had a lot of crunch and the pork strips were seasoned really well.

Overall, I can’t say anything meal last week that I loved.
But, they all had their pros more than cons and worked out to be pretty flavorful and tasted good.

Baking: Cherry-Cranberry Crumb Bars

Spring cooking date with my friend! Remember my road trip buddy that I hang out with for movies and baking dates? Well, we only had one baking date before Christmas last year where we made this and this. We’re back this time for the long Victoria’s Day weekend and with cherries and eggs, I went over to her place and we did some research and ended up making some Cherry-Cranberry Crumb Bars.

Cherry-Cranberry Crumb Bars
Adapted from: Blueberry Crumb Bars from Smitten Kitchen

Cherry Cranberry Crumb Bars

Ingredients

1 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold unsalted flour
1 egg
1/4 tsp salt
*zest and juice of one lime
4 cups *fresh cherries & cranberries
1/2 cup white sugar
4 tsp cornstarch

  1. Preheat over to 375F. Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup white sugar, 3 cups flour and baking powder. Mix in salt and lime zest. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half the dough into the prepared pan.
  3. In another bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the cherries and cranberries. Sprinkle the fruit mixture evenly over the crust. Crumble the remaining dough over the fruit layer.
  4. Bake in preheated over for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Cherry-Cranberry Crumb Bar

There were no substitutions for anything here. Although this one is already modified to how we made it.  There was only two ingredients from the original recipe that we’ve changed.  The first is that we made cherry and cranberry instead of blueberry and the other is that we used lime zest and juice instead of lemon.

The last time I made crumb bars was in 2012! Almost four years ago! That’s crazy! Last time was good but the pan was too small so the levels didn’t work out well in that sense.  However, these crumb bars were rather tart, probably because of the cranberries.  I personally love it like this more.  The pan we used was perfect and had a great texture in layers.  The fruity bits balanced well with the crumb on the top and when it cooled, it became firm enough to actually feel like a bar and didn’t fall apart.

This recipe is rather easy to do.  Of course, it would be less time consuming if you used blueberries.  We had a bit more prep time just because we had to pit the cherries.  Now, I am thinking of redoing the Strawberry-Rhubarb Crumb Bars I did four years ago but using the right sized pan and making it the perfect fit for this time of year, especially when my rhubarb plant is fabulously ready for harvesting! 🙂

What flavor do you like crumb bars or just granola bars or whatnot? 

Baking: Cranberry Bread!

Ever since last year around Christmas/December, I’ve been on the lookout for fresh cranberries.  Its great to make cranberry sauce if I had to make a turkey for the holidays. For baking, fresh cranberries may be more sour than dried ones but its so much more moist or just better texture when using fresh stuff.  That is why I bought three pouches of cranberries so after having a dessert that I did for New Year’s Eve with my best friend (forgot to take pictures), I still have room for some more baking adventures. The first one that I chose is Cranberry Bread!

cranberry bread

This is a variation of the Pumpkin Bread that I posted before HERE taken from Betty Crocker’s Christmas Cookbook.

Cranberry Bread

Makes 1 loaf of 9×5 inch pan

Ingredients:

1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
*2 tsp grated orange peel
*2 tsp vanilla
*4 eggs
*3 cups all purpose or whole wheat flour
*2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
*1/2 cup coarsely chopped nuts
3 cups fresh or frozen cranberries (thawed and drained)
1. Move oven rack to low position so that top of pan will be in center of oven.  Heat oven to 350F.  Grease bottom of pan with shortening or cooking spray (I use oil).

2. In large bowl, stir sugar, oil, milk, vanilla and eggs until well mixed.  Stir in remaining ingredients except nuts and cranberries.  Stir in cranberries and nuts.

3. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes in pan or wire rack.

4. Loosen sides of loaves from pan; remove from pan to wire rack.  Cool completely, about 2 hours, before slicing.  Wrap tightly and store in room temperature up to 4 days or refrigerate up to 10 days.

cranberry bread

Some modifications:

  • Didn’t have so omitted: baking soda, grated orange peel, vanilla.
  • Misread so didn’t add in chopped nuts.
  • Substitute almond milk instead of regular milk
  • Substitute flour with gluten-free flour
  • Used 3 eggs instead of 4

This cranberry bread was pretty good.  It was moist and very fluffy.  The cranberries are a little sour so I used vanilla yogourt with it and it actually turned out pretty good. A very simple recipe and easy to put together.  Loved it!

How do you use fresh cranberries? Loved to hear your ideas.  I need to use up 1.5 pouches of it 🙂

Christmas Baking(?): Cranberry Jam!

Okay okay, its not exactly baking but I promise the coming weekend, I’ll get back on it and I’ll bake A LOT!  I have a few things bookmarked to do already.

But, this weekend, I promised my mom that I’d try my hand at making some cranberry jam.  It not exactly Christmas related but its red so still feels very festive 🙂

Plus, jam is relatively easy to make.  Just need to stand around while it boils in water and the mixture gets a bit more solid.

Cranberry Jam

Cooking Cranberry Jam

Here’s the instructions adapted from a recipe on the Martha Stewart site:

http://www.marthastewart.com/343503/spicy-cranberry-jam?search_key=cranberry%20jam

This was originally a Spicy Cranberry Jam, however, my mom and I aren’t much of “spicy” people so we took out the jalapeno and compensated with a little bit more sugar, something like 1/2 cup to 1 cup more sugar to make it not so sour.

I tasted it with some whole wheat bread and it was pretty good. The consistency is perfect, just like fruit  jam/jelly. Its more a jelly form.  It tastes sour but not so much that its hard to swallow.

Healthy choice for sure 🙂

What jams do you like to make?