Food Enthusiast

After my sister-in-law and best friend had both enthusiastically recommended me the Hello Fresh box, I could no longer ignore it. So hop on to the Hello Fresh site to order one. I was somewhat suspicious about it (as with almost all new things). Would it really be that fresh, tasty and "easy" ?! Well, I can tell you: I'm up! No worries about your dinner With a man at home who wants to eat low-carb / free food, a toddler son of 2.5 who decides on the spot whether he wants to eat and myself as an anti-stampot woman, it is really a drama in the supermarket every week. How in heaven's name do I put together a menu for the three of us in which I also mainly cook healthily? Hello Fresh offers me a solution: no longer putting together a menu, but simply receiving it in a beautiful booklet with accompanying ingredients. Freshly delivered at home In the supermarket it is quite a hassle to get everything together for such a great meal. And when my son interrupts my search for t...

Yield: 8 Tacos Ingredients: 2 Large Russet Potatoes 3/4 cup Sour Cream 2 cloves Minced Garlic 1/2 tsp Cumin Salt, to taste 1/2 tsp Oregano 8 Corn Tortillas Oil for Frying Optional Toppings: Sour Cream Salsa Cotija Cheese Cilantro Instructions: Thoroughly wash the potatoes & peel the skin off. Cut into smaller pieces and place in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper and mash until well combined. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break. On half of the tortilla, place about 1 Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas. Heat 1 inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about 2 minutes on each side. Once they have developed a golden...

Ingredients for 4 servings 1 flour tortilla ¼ cup  olive oil (60 mL) 1 lime, juiced 1 tablespoon  cumin 1 tablespoon  paprika 1 teaspoon  garlic powder 1 teaspoon  chili powder 1 teaspoon  salt 1 lb  flank steak (455 g) 1 tablespoon  olive oil 2 tablespoons  butter ½ onion, diced 2 jalapeñoes, seeded and diced 2 cloves garlic, minced 2 tablespoons  flour 1 cup  milk (240 mL) 4 cups  cheddar cheese (400 g) guacamole, to serve tomato, diced, to serve sour cream, to serve fresh cilantro, to serve tortilla chips, to serve Preparation Preheat an oven to 400˚F (200˚C). Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the...