Sheltering In Place, Monday, March 30th, 2020
As a cookbook author, I love experimenting in the kitchen. I have been doing a lot of that during the Corona Virus Pandemic, however, I am not a BIG fan these days of grocery stores because of the GERMS. So I have been doing a lot of online ordering and got really screwed by Sam's Club yesterday charging $40.00 for shipping charges. Having an account these days with them doesn't cut the mustard, they want you to be like a PRIME member (and pay the prime costs). Anyhow, about two months ago, ahead of the game, I reactivated my Hello Fresh Account. I work full-time and have a hungry teen who likes to experiment in the kitchen. He also, ahead of the curve, we started homeschooling 1 1/2 months before the rest of the world. Another story for later. Back to The Corona Virus Cooking Chronicles.
Well this latest Hello Fresh recipe, which my son made yesterday, disturbed him sooo much that he actually demanded I take him to his dad's house to EAT, teenagers!
Up until the meltdown and the sit down, I was in the middle of eating my dinner when he abruptly wanted me, which I did drive him to his dad's house. It's true my son had been working hard in the kitchen for over an hour on this recipe. I might be getting off track here, but it's hard enough sheltering in one place as an adult, socially distancing myself from my significant other and completely distancing myself from friends and family--so no one said life would be easy, let alone, during a pandemic, but we have to think about the things that we are doing to instill family routine, and normalcy in our youth and teenagers lives. Especially children of divorce who still are supposed to shuffle back and forth between homes, since they have more than one shelter legally, morally, and technically.
So, when he came to mama bears' shelter yesterday and volunteered to make the Teriyaki Pork Luau Bowls, of which he personally chose as the dish he wanted to prepare and me to order for us.For a family of two, like we are, we chose three meals per week. It was kind of like a scene from a movie or an urban legend that is actually true, like couples who try to put Ikea Products together, don't stay together.
Well this Teriyaki Pork Luau Bowl was the pitts.
Anyhow, to complain, the amount of rice was really sad, my son showed me my portion and his, way too little. The kiwi that came with it, somehow ended up on the floor, the pork was easy enough for his to cook but the color of their pork in the picture, no where near the color. The flavor was sort of confusing and the cost of the meal verses going away hungry, a BIG zero!
Good luck and hope you have better luck. Son is back now and just said, "not sure if I have the energy to cook one of those Hello Fresh meals." We went on a LONG bike ride and eventually one of us will muster up the courage to cook this evening.
Taco Salmon perhaps?
https://www.ginameyers.com
InstructionsPDF
1
Wash and dry all produce. Peel and dice kiwi. Core, deseed, and thinly slice green pepper crosswise. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Dice tomato. Mince garlic. Zest and quarter lime.
2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add rice and stir to coat. Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add remaining garlic and stir until fragrant, 30 seconds to 1 minute. Transfer veggies to a plate.
5
Add a drizzle of oil to pan used for veggies. Add pork and season with salt and pepper. Using a spatula, press into an even layer. Cook without stirring until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Return cooked veggies to pan. Stir in teriyaki sauce, 1 tsp sugar (1½ tsp for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook until thickened, 1-2 minutes.
6
Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls and top with pork mixture. Top with kiwi salsa and lime crema. Serve with remaining lime wedges on the side.
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