Dinner with Help From Martha Stewart and Marley Spoon

Chicken Schnitzel with Potatoes and red cabbage.  (Photo by Marley Spoon)

I have been reluctant to try meals that are delivered in a box with all the ingredients one needs to make dinner.  But when I discovered Martha & Marley Spoon I decided to give it a try.  I am not disappointed.  The meats are from grass-fed animals and all the ingredients are organic.  The amount of each ingredient is just what is needed and there is no waste.  The packaging is recyclable, and did I mention delivery is free.

Marley Spoon is a good place to shop for good tasting meals with flexible subscription options. They offer clients the option of selecting from its list of new recipes weekly, which is a better option compared to standard meal delivery services which come with limited meal options. Overall, one of the best meal delivery services that offer a good mix of recipes at competitive prices. (https://www.consumersadvocate.org/meal-delivery/c/marley-spoon-review)
I opt for the 2 person 2 dinners.  I have found though that I can get three meals instead of two for each of the dinners. And I can freeze the extra dinner for a later time. There are new recipes each week and the choices are interesting ones with different flavors  depending on the seasonings.  
On a recent dinner, Chicken Schnitzel Potatoes and Red Cabbage, I figured what the ingredients would have cost me at the grocery for two dinners.  The total cost would have been $14.00 plus $5.00 if I had ordered on line and picked them up at Harris Teeter.  Since I get three meals out of what is supposed to serve two, the cost would have been $6.50 per meal whereas the cost for the three meals by Marley Spoon was $8.00 per meal. I'm willing to pay the extra cost for a few dinners now and then because the recipes by Martha Stewart are ones that I probably wouldn't be trying on my own. 

I recently had the Cheesy Ravioli and the Chick Pea Red Pepper Soup.  I'll be reordering the soup.  It has been one of my favorites.  
Cheesy Ravioli  (Photo by Marley Spoon)

Chick Pea and Red Pepper Soup (Photo by Marley Spoon)

I can skip weeks whenever I want, and I can pick from a wide variety of recipes.  And preparation is a snap because all the ingredients are measured out and there is a step by step instruction of how to prepare the meal.  Anyone can prepare a gourmet dinner this way.  Let's see, for dinner tonight I will be having French Onion Grilled Cheese with Caper Tarragon Green Beans. 
French Onion Grilled Cheese with Tarragon Green Beans (Photo by Marley Spoon)

Bangers and Mash with Onion Gravy

Since the first time Patrick went to England, Bangers and Mash has been one of his favorite British dishes.  I made this the other day and it was a big hit with him and actually with me too. 

For those of you who may not know this dish, it is simply mashed potatoes with sausage and onion gravy.  I made the Mash with Yukon Gold potatoes, one of my favorite potatoes.  Here's the recipe for the onion gravy.

2 medium onions , peeled and thinly sliced
2 Tbs butter
1 tsp sugar
1 tsp balsamic vinegar
4 tsp corn starch
4 tsp cold water
salt and pepper to taste

Melt the butter in a large skillet over medium heat.  Add the onion and cover with a lid.  Cook slowly until the onions are soft.  Add the sugar and balsamic vinegar to the onions and cover and cook for 5 more minutes. 

Add the stock and boil gently uncovered for 5 minutes.

Mix the corn starch with the cold water to form a thin paste.  Pour a little of the hot gravy into the starch mixture and mix thoroughly.  Pour into the gravy and boil for 10 minutes until the gravy is slightly thickened.  Keep warm until ready to serve. 

Cook the sausages.

All the ingredients for the onion gravy. 

Onion gravy. 

Ready to cook the sausages. 

Cooked sausages. 

Ready to eat. 

I'll have to try Yorkshire pudding next.

Asparagus Soup for a Cold Day or a Sore Throat

Simmering the asparagus and onion. 

It is a very cold day here in Raleigh, and I have a sore throat, so this soup fits the bill.  I highly recommend it for either. 

Asparagus Soup with Lemon and Parmesan
Servings: 4-6
 2 bunches asparsagus (about 2 pounds)   
 3 tablespoons unsalted butter
·        1 onion, chopped
·        3 cloves garlic, peeled and smashed
·        6 cups low sodium chicken broth
·        Salt
·        Freshly ground black pepper
·        2 tablespoons freshly squeezed lemon juice, from one lemon
·        1/4 cup grated Parmigiano-Reggiano
·        Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
1.     Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
2.     In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
3.     Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
4.     Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
5.     Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).

6.     Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.

Cut up asparagus except tips. 

Save the tips for garnish. 

Sauteing onions and garlic. 

Simmer the asparagus. 

Blend the cooked asparagus and onion. 
Ready to serve with a garnish of asparagus tips. 
This really hit the spot.
Yes, this is good for a cold day, a sore throat, or both!