Last night I prepared our first meal from our first Home Chef shipment. I have to say, between NOT being a cook and having to remember to record or take pictures of my process while attempting to cook was quite interesting. In reality, I think it was more the preparing to record and take pictures part that was more difficult and time-consuming than actually preparing the meal.
Let’s get started.
I typically prepare dinner between 4 and 5 and have it all ready for us to sit down just after 5 pm. At 4:30, I was still planning how to do everything at once and what camera or video angles I would shoot from. I was off to a slow start.
It was about then I realized there was a “before you cook” section on the recipe card. Of course, the first thing it said was to read through the recipe before you start. I sure wished I had read that part sooner. None the less, they were right about it being time well spent.
As I got a pot of water boiling, added a little salt as directed and got to rinsing off and patting dry the produce, I got to thinking about how the little things that I have learned in my life always seem to resurface. For example, I once had to take a food safety class to be able to work part-time in a local high school kitchen and I used to work in a produce department in an Air Force Base Commissary. At least I have a little knowledge I can apply to preparing meals!
One of the things I liked best about the Home Chef recipe cards is the extra little things it provides. They include a “While You Cook” section, a “From the Chef” section, and a “did you know…” section with great little tidbits of information.
Today’s “While You Cook” area warned me about how both the white and the green parts of the green onions would be used at two different times during my preparation. Good tip! It also warned about the Sambal. Sambal is a paste made from chilies, garlic, ginger and other spices that add a kick to this dish.
The “From the Chef” section reminded me to make sure that my noodles were NOT completely cooked while boiling because they’d become overcooked by the end and would become mushy in the Pad Thai.
Did you know…
Pad thai didn’t become popular until the 1930’s when it was introduced by the Thai government. Cheap and fulfilling, the government spread recipes and encouraged street vendors and restarants to sell it.
This meal was basically a one-pan meal after cooking the noodles and preparing the vegetables and pretty much everything was included in my delivery.
The only things I needed from my own kitchen were
- Olive Oil
- Medium pot
- Large pan
This particular recipe was marked as “Easy” with a spice level of “Medium”. I concur with it being easy. Any difficulty I had with it was simply me trying to do too much at once or not reading it clearly. As far as the spice level…
We live in New Mexico and the state question is, “red or green” meaning the type of chili your prefer. We added all of the Sambal and thought, “if it is a scale of 1-3 and 1 was bland then yeah, this would qualify as medium.” There was a little hint of bite that was fabulous but, Michael and I thought it was mostly mild. It is certain that we will not be intimidated by any recipe that Home Chef will call hot.
As expected (because of my wanting to record), it did take me a little bit longer than I had planned. I believe we ended up eating somewhere near 5:20. Over all not too bad.
[pb_vidembed title=”” caption=”” url=”https://www.youtube.com/watch?v=KCTwoanmeT4″ type=”yt” w=”640″ h=”400″]
We hope you enjoyed the video – we certainly enjoyed our meal and would do it again! I left a comment over on Home Chef about the meal too stating how the portion size was generous. We had more than enough food for the two of us. I did not feel hungry the rest of the night.
Do you think that you might like to try Home Chef for yourself? I am pretty sure you’re going to like it too. Let me know if you decide to try it. I would love to hear what you picked for your meals.