A dang food blog

Making: Roasted veggies and parm over steamed red cabbage  1 serving prepared  Here's what I have: 5.2 oz Red cabbage  2.8 oz Red onion  4.1 oz Tomato  4.8 oz Purple potato  1 oz Parsley  0.6 oz  Everything bagel seasoning  1 tbsp Basil oil  2 tbsp Balsamic vinegar  1.2 oz Parmesan Preparation: The red cabbage was held to the side and will be prepped last. The rest of the vegetables were tossed with the basil oil,  balsamic vinegar and Italian seasoning before putting in the oven to roast for 30 minutes at 375 degrees. During the last 10 minutes of cooking half of the parmesan was spread over the vegetables. Also the last 15 minutes of cooking the cabbage was steamed until cooked but slightly firm. Before plating it was tossed with the remaining vinegar, basil oil and topped with the rest of the parmesan.  The vegetables went on top of the steamed cabbage and then were topped with chopped parsley. The pla...

Reviewing: Balsamic tomato Parmesan risotto with basil oil and zucchini. 1 serving prepared  Here's what you get: Veggie stock concentrate  Arborio rice  Grape tomato  Basil oil  Parmesan cheese  Scallion  Tuscan heat spice  Zucchini  Balsamic vinegar The veggies: The veggies were roasted in the oven instead of pan cooked to save time. The temperature in time, 375°  for 15 minutes. They went in as the risotto was being prepared.  Before putting them in the oven I coated them in a little bit of avocado oil, vinegar and Tuscan heat spice.  The risotto: Since I'm only preparing one serving I only used two cups of water and the stock concentrate bringing them to a boil then reducing to a simmer. In a separate pan using avocado oil the scallion whites were cooked until soft, the Tuscan heat spice and rice was added. These were cooked until the scallions were translucent per the directions. Next the stock was added in 1...

Reviewing: Balsamic fig chicken with roasted potatoes and mixed greens. 1 serving prepared Here's what you get: Yukon Gold potato  Rosemary  Balsamic vinegar  Chicken stock  Lemon (not used) Shallot  Chicken breasts  Fig Jam  Mixed greens  Additions: Cucumber  Cherry tomatoes The potatoes: The potatoes were tossed with olive oil, some of the Rosemary and salt then roasted in the oven for 25 minutes at 450 The sauce: Like the lady recipe I decided to make this first. It went fairly quickly,  after heating up some oil and adding the shallot and rosemary I waited until the shallots were browned before adding the stock concentrate, vinegar, jam and a little bit of vegetable stock then reduced the sauce.  The protein: The chicken was started after the sauce was made. Adding a bit of pepper/salt then cooked for 7 minutes per side. The salad: I added some cucumber and cherry tomato to the salad and was unable to use the lemo...

Reviewing: Monterey Jack burger on a potato cake with sugar snap peas. 1 sering prepared - recipe heavily modified  Here's what you get: Balsamic vinegar   Monterey Jack cheese  Ketchup  Yellow onion  Mayonnaise  5 oz Ground beef  Sugar snap peas Steak spice  Not pictured/used:   Garlic  Zucchini  Dried oregano  Potato buns  Panko bread crumbs The protein: I started by mixing the burger with a teaspoon of mayo and the steak spice and then set it aside. After the onions were finished I cooked the burger for five minutes per side and then put the cheese on and let it melt per instructions. The peas: Zucchini that was sent was unusable so I substituted sugar snap peas. These were  cooked in a small pot. The sauce: This was quick to make and doing this before cooking the burger was easier as far as cleanup too. Extras: I made a potato cake for the burger to sit on.  The plate: I don't...

Making: Porkchop with balsamic onions,  green beans & sweet potato 1 serving prepared  Here's what I have: 4 oz Pork chop  1 medium sized Sweet potato  1.5 oz Balsamic vinegar  Steak seasoning  1/4 cup White onion  1 small Shallot  1/2 cup Green Bean  1 tbsp Bacon butter Preparation: After preheating the oven to 425 I rolled sweet potatoes in avocado oil and a little bit of salt. These went in for 25 minutes. The pork chop is prepared by coating in steak spice and a little bit of salt. About 10 minutes into the potatoes being in the oven I started the green beans by heating up a nonstick pan using a small portion of the bacon butterand steak spice to cook them. After the green beans were done the pork chop was cooked (high heat) with a dab of bacon butter in the same pan for 4 minutes each side and set to rest. While the pork chop was resting I used the remaining bacon butter to brown the onions. This took about 4 minutes a...

Reviewing: Cherry Balsamic chicken with almond rice and shaved carrots 1 serving prepared  Here's what you get: oops I forgot... Carrots  Garlic rice  Balsamic vinegar  Cherry Jam  Scallions  Almonds  Chicken breast  Chicken stock concentrate Add on: Brussel sprouts The rice and Brussels sprouts: I decided to add brussel sprouts, D's work at a small part with some vegetable broth until the most Polly finished and then left to steam. The rice is precooked leftovers from yesterday's meal.  I toasted the almonds in butter per directions and then added garlic when reheating the rice. The protein: The chicken doesn't take long to complete it was cooked for a total of 14 minutes turning halfway through. The carrots: I didn't get to try the shaved carrots in another meal so I decided to do that here and it made a time for these a lot easier. There were thrown in the pan after the sauce was done and heated up until tender....

Reviewing:  Amazing apricot chicken with roasted potatoes and green beans 1 serving prepared Here's what you get: Yukon Gold potato Shallot Thyme Apricot jam Green beans Chicken breast Balsamic vinegar Chicken stock concentrate The potatoes: These went into the oven first after dicing and getting a drizzle of oil, salt and pepper.  The protein: The chicken was cooked in the cast iron pan for 14 minutes total flipping halfway through and set to the side. The green beans: I decided to cook these in the cast iron after the chicken was done. The inductions say to roast with the potatoes but I don't like how they shrivel up in the oven. It's also a good way to get some of the leftover seasoning from the chicken without adding more salt to the dish. The sauce: I prepared this in a small saucepan after the shallots are cooked this goes pretty quickly. The plate: This was the second time I've had this meal so I like it already. There's a variati...

Reviewing: Balsamic fig chicken with roasted potatoes & lemony broccoli 1 serving prepared   Here's what you get: Yukon Gold potatoes  Rosemary  Balsamic vinegar  Chicken stock concentrate  Lemon shallot  Chicken breast  Fig Jam  Broccoli floret The potatoes: I prepped these by cutting and leaving these in water early in the day.  It helps the skin come out crisp during roasting. Per recipe these get tossed in oil with a small amount of salt and pepper.  I put them in the oven before continuing. Cook time was 26 mins.  The protein: The cutlets I got this time were bigger than usual.  I cooked them in the cast iron for 14 minutes after dusting with garlic and onion powder. Salt wasn't added because the vinegar based sauce usually comes out pretty strong and salty.   The broccoli: When the potatoes were at the 10 min mark I added the broccoli to the pan. These were cooked for 15 minutes total.  ...

Reviewing: Amazing Apricot chicken  1 serving prepared  Here's what you get: Oops, I forgot this in the ingredients pic... Chicken breast  Green beans  Apricot jam  Balsamic vinegar  Chicken stock Thyme  Not used: Jasmine rice  Substitutes: 1/2 cup Carrots  1 oz veggie broth  The greenbeans: Like most HF veggie preparation this was straightforward. You just roast them at 425 for 12-15 minutes. The protein: The chicken was an easy cook since the cut is not too thick it took me about 11 minutes cook time, around 5 minutes rest time Cartots!: I substituted carrots for the rice because they would cook quicker and I've had enough rice heavy meals lately. These were cooked in a small saucepan with one ounce of veggie broth  The sauce: The sauce was quick, since you get all of the ingredients you just have to cut the shallot combine everything in the pan after the chicken is done and reduce it a little. The plat...

Making:  Today is going to be a Burger day but I'm also prepping stuff that I'll use throughout the week in other dishes. First up: Bacon! Here's what I have: 5 strips Bacon  This is placed on a pan on my V rack and baked at 375 on conviction for 17 minutes. Next up: Balsamic red onions Here's what I have: 1/2 red onion  Salt  Pepper  1/4 cup Balsamic vinegar  2 tbsp Bacon butter In a stainless steel pot. I took 2 tablespoons of the bacon butter and got the pan hot. The red onions went in as soon as the grease was hot enough and I let them cook until semi-soft.  Next in was the balsamic vinegar and I let everything cook down until the onions were completely soft and I had a thick reduced liquid. Last in was the salt and pepper to taste. And now: Shitake mushrooms! here's what I have: One carton shiitake mushrooms chopped 2 oz Broth  1 tsp Onion flakes 1 tbsp Bacon butter  1/4 tsp Smoked baco...

Reviewing: Balsamic Pork with roasted green beans and rosemary potatoes. Serves 2 Here's what you get: Shallot  Yukon Gold potatoes  Green beans  Chicken stock concentrate  Rosemary  Pork tenderloin  Fig Jam  Balsamic vinegar This recipe is largely oven based which is nice if you have a day where you need to multitask. Like the first recipe from this box ingredients were pre-prepped and only one serving was prepared for this recipe. You can find the original recipe on the Hellofresh website. The potatoes:  While all of the potatoes were cut right out of the box I only used about a cup for tonight's dinner. Cooking is fairly easy you just pre-heat your oven,  get them prepared and put them in for the allotted time. I prepped and cooked the potatoes with a bit of shallots until mostly done in a cast iron skillet and removed them to continue on to the next step. *The rest of the prepped potatoes are refrigerated in water to be used ...