Easy, Mess-Free Cooking with Ready. Chef. Go! Bags
Truth is, I would be cooking more if I don't have to wash so many pots and pans after preparing a meal. Recently, though, I tried something that helps cut down on dirty dishes. The Ready. Chef. Go! bags are steam cooking bags that make cooking easier. As you can put all the ingredients and cook it in the bag, you eliminate the need to use and clean pots and pans.
Each bag can hold 1 lb of food and the cooking directions for different proteins or vegetables are printed on the bag for easy reference.
White Fish with Spicy Tomato Sauce
Start with 1 lb of white fish filet, split into two Ready. Chef. Go! bags.
For the sauce:
1 can diced tomatoes
3 cloves of garlic
1 onion, chopped
oregano
chili flakes, to taste
salt to taste
Garnish: feta cheese
Mix the tomatoes, garlic, and onion in a bowl, sprinkle with oregano, chili flakes and salt.
After that, just put the mixture of tomatoes and onions on top of the fish filets
Seal the bag.
Cook it either in the microwave or oven, with the clear side up. The back of the bag prints how long you need to cook different proteins or vegetables.
Once it's done, just cut the bag open and serve! Easy, right? No mess (although every once in a while there might be a small hole created by the pressure in the bag, so be careful when taking it out of the oven). Finish off the recipe by sprinkling feta cheese on top.
Fish works quite well for steaming, but you can make all kinds of things with the bag. I actually had another HelloFresh meal to cook and decided to modify it to use these bags instead. Originally, I would need to sear the pork chops, boil potatoes, roast broccolini, and make onion gravy. Lots of pots and pans there. Instead, I cooked almost everything in these bags.
Steamed Pork Chop and Potatoes with Broccolini and Onion Gravy
Ingredients:
12 oz pork chop
1 potato
1/8 oz rosemary
6 oz broccolini
Salt and pepper each side of the pork chop(s).
Peel and dice the potato, then put both in a Ready. Chef. Go! bags.
I also put the broccolini in a bag.
Cook everything in a 350'F oven for 25-30 minutes.
In the meantime, make the onion gravy:
1 onion
1/8 oz rosemary
stock concentrate
flour
1 tbsp butter
Peel and thinly slice the onion.
Strip rosemary off the stems and chop.
Cook for 3-4 minutes or until softened, add butter then sprinkle flour on the onion.
Add stock concentrate with 1/4 cup water, then simmer until thickened.
When everything is done cooking, just take the pork, potatoes, and broccolini out of the bags. Plate, sprinkle rosemary on the potatoes, and serve with onion gravy on top.
Easy, right? Instead of washing multiple pots and pans, I only had a small sauce pan to wash from the onion gravy. The rest? After cutting the bags, just throw them away! Try these mess-free cooking bags for yourself, get them from Ready. Chef. Go!
Disclosure: this post is sponsored.
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