Cooking: An Early Look at Home Chef

Home Chef is a food delivery service.  You pick the number of meals you want from a variety of choices each week and they are delivered to your front doorstep.  Cristina’s sister, and Nola Nerd Couple guest blogger Cara, has been doing it for awhile now and loves it.  Each meal comes out to about $9.99 per person. This really isn’t that bad. In fact, on a recent road trip, I paid the same price for a crappy hamburger, fries, and coke.  This is much better than fast food.


I consider myself a fairly competent cook. I can take a recipe and follow it. Home Chef makes this easy especially since they send a binder with recipe cards that are very easy to read and contain plenty of pictures.  Some people will find value in that, but I find the value in the food delivery service.

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The Juicy Lucy from Home Chef with some WowWee sauce.  Came out delicious!

Now, yes I can go purchase most of these things at the store and save some money. So why do it?  Because when you cook for two, quite a bit goes to waste.  The first meal we cooked was “Juicy Lucy” stuffed hamburgers.  We rarely eat hamburgers, because we would only eat one.  That means we would have six other buns in a pack.  Now some people would say freeze it.  However, we have limited freezer space especially since we got the Big Green Egg.  I’m always looking for cheap meats to slow and low. So my only other option is to eat things on buns for at least four meals before they go bad. This means they usually go bad.

Another example of why I like this menu is that we did a meal called Grains of Paradise Crusted Sirloin Steaks.  This came with a sauce which was tasty and made the steaks different from how I usually cook them.  These are the ingredients I wouldn’t normally have on hand and would not pay for me to have for regular cooking: two green onions (I would probably have to buy more), sherry, veal demi-glace. Do I need those ingredients for this dish? Not really, but it is nice to have it and to have it only the amount I will use.

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Berbere Chicken Thighs with apricot-almond couscous and green beens.

This isn’t a service for everyone.  Larger families, it would probably make more sense to do the shopping themselves.  For a family of two it is perfect. We get to try new meals without throwing away unused portions of ingredients.

If you want to try it out, please use our link right here to get a $30 credit. You could easily get one meal for under that price just to try it out.

Challenging: New Year’s

It’s too easy to break my resolve. I’m weak willed. Therefore, I have resolved to call my resolutions challenges. It sounds better. It allows for me to fail because challenges are sometimes hard. Plus, there is always next year.

So what are my challenges for the New Year?

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Healing: Back on Track

The half marathon has come and gone. Our original plan was to take a week or two break from working out. Of course, this translates to a three-week break. In those three weeks, I’ve also took a break from watching what I eat. It’s amazing how ten pounds can come back on so quickly. It’s time to hit the gym again.

It’s also time to start cooking eighty percent of my meals again. It’s time to go back to the farmer’s market to load up on fruits and vegetables. Time to buy fish from trusted markets. If anybody from the bayou saw me fish they would demand my Cajun card back on the spot. In full confessional mode, I’ve only been fishing twice resulting in only four fish that were taken home. And I’ve never been hunting. Thank god for my Cajun blood lines because when I think about it, I’m a terrible Cajun.

But I digress.

I don’t believe that good food means bland food. I’m getting confident enough in my cooking skills that I feel I can alter any recipe to fit both our picky taste buds and our shrinking waistlines. Yet, I’m always looking for help.  One of the blogs I’ve been following lately is memeinge.  There are plenty of healthy recipes on her site that I can’t wait to try out…especially the healthier cookie dough dip.

How do you keep flavor in your dishes while keeping calories low?

Cooking: Baked Eggs? Not in the Microwave?

If you glance over to the Random Precision tag cloud for my website, you will see Mark Bittman’s name in very large, bold letters. I have to admit, I have a bit of a man crush. Until I received How to Cook Everything as a present, I didn’t realize to what extent I like to cook. Before I did it for fun on occasion; now, I do it because I almost feel compelled to cook.

One day, I was looking through the egg recipes. I knew you could fry, scramble, boil, and poach an egg. What I didn’t know was that you can bake an egg. The first time I tried the recipe I knew I had found a dish that had endless possibilities.

This is my favorite combination:

Ingredients:

  • 1 or 2 Eggs based on the size of your ramekins
  • Butter or Olive Oil as needed
  • Cream (preferable) or milk
  • Cheese (Cheddar and Parmesan)
  • Spinach
  • Cherry Tomatoes

Heat the oven to 375. Coat the bottom with a little butter or olive oil. Put a couple of teaspoons of cream on the bottom. I crumble some seaside or 1833 cheddar on to the bottom and place some spinach or cherry tomatoes (halved) on the bottom. Break open the eggs and let them fall as they may. I then grate some fresh parmesan cheese and add more spinach and tomatoes at the top. If I have fresh basil, I’ll chop some up and place that on top as well. Bake for 10-15 minutes until the egg whites are set. You can go longer if you want hard yolks…I like mine to run. They will cook for a little longer in the ramekin after you take them out. Also, if you are serving this for someone else, warn them the ramekin will be very hot. Season with salt and pepper and serve.