Blue Apron Empanadas de Picadillo as told by a guy who still doesn’t quite know how to cook.

Empanadas de Picadillo with Tomato-Cucumber Salad & Lime Crema

This was the last of my 3 meals that came in my first Blue Apron order. Although something I should say right off the bat: I made this meal probably 10 days after the box arrived. The cucumber was kinda shriveled on part of it, and I had to rummage through my fridge to figure out where I put all of the ingredients.

I think this points to a problem with Blue Apron and the guys like me: we’re bad at planning meals to the point that even if the ingredients are there and laid out for us, we’ll still be bad about making them. I swear I had to convince myself to get amped up to chop all of these veggies after work. I seriously contemplated ordering a General Tso’s Chicken combo meal from the place right here on my block. (They recognize my voice when I call in. I don’t even have to say what my name is.)

Another thing I should say before we get started is that I’m writing this a day after I cooked it. I know, I know, where’s the urgency? It went completely into watching the remaining two episodes of Stranger Things on Netflix (a fantastic homage to the two Stephens- King and Spielberg. Seriously, go watch it) and the latest episode of Preacher on AMC (Oh man, this show is so good. It’s brutal and horrific and funny).

Okay with all of that said, let’s jump into it. You can follow along here if you want.

Step 1:


This step was mostly easy with the exception of chopping the tomato. I swear I’ve done this before even though it didn’t seem like I had. Tacos were a meal my brother and I, latch-key kids, used to make when our dad was working one of his two jobs. Despite that, I sort of felt the same way about this that I did about cutting chicken. My trusty huge bread knife probably wasn’t suave enough to do this step justice, so I wound up getting a lot of tomato schmutz everywhere.

This step asks you to medium slice one half of the tomato, and small dice one half. Listen, Blue Apron, we are not people who do this regularly. You’ve gotta say things like: “Dice one half of the tomato into 1 inch squares, and the other into half-inch squares.” Give me measurements, not these ambiguous descriptors.

Scallions were easy. I tackled those bad boys in the previous meals.

Why did they ask me to leave alternating strips of cucumber intact when I chopped it up? I don’t get it. I diced it up like it told me to, but it still left me scratching my head. (I washed my hands after.) 

Okay, I really didn’t do what it told me to for creating the lime zest. I had a peeler and tried about two flimsy pieces of it, but then the description they had just totally baffled me. I looked up “how to create lime zest” on Youtube and got this video from someone named Mayet’s Kitchen. I think her method of using this grater tool is way easier than putzing around with chopping things up like a schmuck. My lime was kinda weird colored in some spots. I avoided zestifying those.  Thus there’s no way I had enough zest for two table spoons, but I got by.

My chopped up ingredients. I used lids and containers from my Chinese food take-out because I’m not fancy and don’t have those magic glass bowls.


That crema was super tasty. It was basically some form of sour cream. I’m going to add lime and salt to my sour cream every damn time now.

Step 2:


Every bachelor knows how to do this step. Well, usually I don’t add olive oil before I brown ground beef, but other than that, this was super easy.

Step 3:


This step was pretty straightforward, too. Cook for 1 to 2 minutes. (Again, don’t tell us to cook it until it’s “fragrant”. That’s super unclear.) I added the bits of veggies like they told me to.

Step 4:


Before I jump into step 4, I should say that Blue Apron thinks everyone is a speed demon when it comes to chopping things up and preparing things. They tell you to preheat the oven in step 1. No way, don’t do that. Preheat the oven in this step. I remember how rushed I was in the other meals when I started boiling things way too soon. Nope, just preheat your oven in this step and you’ll be fine.

Filling the empanadas was pretty easy. I was careful not to overstuff them. Again, if you’re a bachelor, then chances are you’ve made yourself soft tacos before. As a kid, I’d shove as much as I could into those shells and wound up eating 70 percent of the filling off of my plate. So I was pretty conscious about making a pretty looking empanada. I think they came out as they should have. Even the one that looked wonky before it went into the oven came out looking great.

Step 5:


You do exactly what it says. This is a step even I can follow.

See? Not bad, huh?
Step 6:


I combined my salad just like it said. Actually I left out the olive oil. The veggies alone were tasty enough. (Why do cooking shows and recipes like the word “drizzle” so much? “Drip” works fine. So does “put”. It’s just one of those words I hate. “Drizzle.” Yech.)

There was not nearly enough of that lime crema stuff to go around. I ate leftovers today and ad-hoc’d some greek yogurt and pickle juice. So many of you are going to scoff at this, but I’m telling you it was pretty damn good.

Okay, so here’s my end result:


Compare to theirs:


Final thoughts about Blue Apron after a week:

I still can’t get over how much packaging is involved in this. I know that you can send the stuff back to them to get it recycled, but that would mean an extra trip to the post office for me. I live in an apartment and can’t easily leave large packages like that for my mailman.

I really like their instructions despite my kind of making fun of them here. They do a good job of explaining things to people who don’t cook and I like that each meal has a corresponding web page with a few videos for things that are tricky.

I dislike having to subscribe at all to this service. If I could just perpetually put this on hold, and then select one or two meals whenever I want it, then this might work. As it is, I’m finding it difficult to do this level of cooking for one person three times a week.

The price point is a little steep, also. It’s 20 bucks per meal. I liked the meals okay, but I think I’d be willing to pay more like $15 per meal.

This would probably be way more beneficial for a cohabiting couple. Then you wouldn’t have to worry so much about planning things or getting your personal food plans derailed by dates and outings to go hang out with your friends. I’d recommend you try it. You’re probably less stingy than I am.

I think I’ll hunt down some other free meal trials and review those. There were a couple of you weirdos out there who said you actually read these things, so I’ll try to do more.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s