A dang food blog

Reviewing: Pork chops with zesty green onion salsa, green beans & cauliflower. 2 servings prepared  Here's what you get: Roma tomato Garlic  Scallion  Jasmine rice (not used) Pork chop  Lime  Black bean (not used) Southwest spice blend  Chicken stock concentrate  Sour cream Substitutes: Green bean  Cauliflower  The salsa: To make the salsa the scallions and Southwest spice were added to two tablespoons of avocado oil. A pinch of garlic and cast of juice from the lime we're also added. This was then salted and peppered to taste.  The cauliflower: The cauliflower with steamed for 15 minutes before mashing up to make a rice substitute.  Chicken stock concentrate, lime zest, tomato and lime juice where added. This was set aside and it pot with the lid on to keep warm. The protein: The pork was prepared by patting it dry and seasoning with Southwest spice blend, salt and pepper. In a medium high heat pan the cutlets were cooked for...

Making: Tenderloin with Apricot shallot sauce and roasted veggies  1 serving prepared  Here's what I have: 5.8 oz Pork tenderloin 7.2 oz Cauliflower 4.9 oz Brussel sprout 0.9 oz Shallot 1.2 oz Apricot jam 1 oz White wine vinegar 2 oz Chicken stock  0.3 oz Avocado oil  Pork seasoning: 1/4 tsp each   Salt Pepper Onion, powder Paprika Garlic powder Preparation: The oven is preheated to 425° The vegetables were coated in a bit of avocado oil along with some salt and pepper.  The pork tenderloin was seasoned all over with the seasoning mix and set aside. After heating up a nonstick oven safe Pan the vegetables were added on one side and the tenderloin placed on the other side. The tenderloin was browned for a total of 6 minutes before placing the pan in the oven for 15 mins.  To make the sauce, the shallots and garlic was heated up with a splash of vegetable stock until soft. The apricot jam, chicken stock and vinegar were added...

Reviewing: Mojo pork tacos with creamy cilantro slaw 2 servings prepared  Here's what you get: Lime Orange Cilantro Ground pork Cumin Chicken stock concentrate Dried oregano Garlic powder Coleslaw mix Mayonnaise Sour cream Flour tortilla (not used) Substitutes: Lime corn chips The Cilantro slaw: To make the slaw the mayonnaise, cilantro, sour cream, garlic powder and lime juice were added and tossed together. This was then salted and peppered to taste The protein: Half of the lime and all of the orange were juiced before cooking.  The orange and lime juice were added to the cumin, stock concentrate, 1/2 tsp sugar, oregano and half the garlic powder.  In a non-stick pan the pork was added and cooked until browned. The mojo sauce was then poured over this and cooked until the juices were reduced. The chips: Instead of doing a taco dish this was turned into nachos by using lime tortilla chips.  This was topped with a little bit of sour cream that had som...

Reviewing: Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion 1 serving prepared  Here's what you get: Garlic cloves Scallion Ginger Button mushroom Sesame seed Sesame oil Chili flake Ramen noodle (not used) Pork Ramen stock concentrate Chicken stock concentrate Soy sauce (not used) Chicken cutlet Spinach Crispy fried onion (not used) Substitutes: Rice noodles  Oven baked onion  Tamari sauce (not pictured) The broth: To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking. The Onion and garlic oil: To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side. To replace the crispy onion...

Reviewing: Pork carnitas tacos with pickled onion and Monterey Jack cheese. Except it's in a bowl with cauliflower. 1 serving prepared  Here's what you get: Yellow onion Cilantro Lime Ground pork Chicken stock concentrate Sour cream Poblano pepper Roma tomato White wine vinegar Southwest spice Tomato paste Chipotle powder Monterey Jack cheese Flour tortilla (not pictured/used) Substitute: Cauliflower The cauliflower: In a small saucepan the cauliflower was boiled with about a half cup of water first on high heat for about 2 minutes and then the heat was turned to medium low. A little bit more water was added while the meat was cooking and at the end I used a potato masher to break up the cauliflower and then mixed it with some lime juice and cilantro. The protein and veggies: The ground pork with started first in a pan with a little bit of avocado oil Browning and breaking it up as I went. This was about 6 minutes per the directions. The meat was ...

Reviewing: Middle Eastern steak and rice pilaf with Tzatziki almonds & Smoky roasted veggies 1 serving prepared  Here's what you get: Carrot Zucchini Persian cucumber Garlic Lemon Smoked paprika Basmati rice Chicken stock concentrate Yogurt Sour cream Middle Eastern spiced steak Sliced almonds Chili flake The roasted veggies: The oven was preheated to 450 degrees. The carrots and zucchini were tossed with olive oil paprika, salt and pepper and roasted for 22 minutes. The protein: In a non-stick pan with a tiny bit of oil was added. Cook time was about 5 minutes per side and then the meat was sent to the side to rest. The rice: In a small pot the almonds were toasted for about 2 minutes on high heat before setting aside. In the same pot bit of olive oil was added at medium-high heat and most of the garlic was tossed and holding aside a bit for the sauce. This was cooked until fragrant. After this the rice, water and stock concentrate were added.  The pot was ...

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared  Here's what you get: Forgot the cheese! Sweet potato  Kale  Italian chicken sausage mix  Chili flake  Yellow onion  Italian seasoning  Chicken stock concentrate  Parmesan cheese  Not used: Demi baguette  The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through.  Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris

Reviewing: Mexican pork and street corn tacos with lime Crema 2 servings prepared  Here's what you get: Shallot  Lime  Tex-Mex paste  Ground pork  Chicken stock concentrate  Jalapeno  Sour cream  Corn  Southwest spice blend  Flour tortillas (not used) Addition: Mission gluten-free spinach herb wrap Pickle veggies: This was another quick pickled veggie item. The shallot, lime, sugar and jalapeno was added and set aside.  Per instructions I occasionally stirred the veggie mix. The crema: For the crema sour cream  pepper lime zest, veggie stock and a pinch salt were combined.  The protein: A nonstick pan was used, after draining and drying the corn I charred with a little bit of avocado oil. After charring that was removed from the pan to a separate Bowl. The pork was cooked with a little bit of avocado oil with salt and pepper until completely browned and then they spice mix and paste were stirred in. A quarter...

Reviewing: Creamy chive chicken with lemony rice and Dijon apple salad 1 serving prepared   Here's what you get: Apple  Lemon  Mustard  Chicken stock concentrate  Mixed greens  Chives  Chicken cutlet  Sour cream  Jasmine rice (not used) Additions: Cherry tomato  Cucumber The protein: After seasoning the chicken I cooked at 5 minutes per side (non-stickpan) and then set aside to rest for 3 minutes. The sauce: I prepared this before the chicken all it took was adding the stock concentrate, mustard, vegetable stock, lemon juice, sour cream, and chives in a pan and reducing. I did not add any additional salt during this process. The salad: I actually received a bigger bag of salad with this kit so I didn't use the rice and went all salad instead, adding some cucumbers and cherry tomatoes. The salad dressing was made with avocado oil, lemon some of the mustard a little bit of sugar, pepper and chives. No additional...

Making: Pork and sweet potato bowl with kiwi salsa 1 serving prepared   Here's what I have: 4 oz Ground pork  3 Button Mushrooms sliced 2 tbsp White onion  1 Kiwi  1 Roma tomato  3 oz Sweet potato  2 tbsp Cilantro 1 Lime  1 tbsp Chicken stock concentrate  1 tbsp Garlic paste  1/4 tsp Paprika Preparation:  The oven was preheat it to 400 and after tossing the sweet potatoes with a little bit of olive oil they went in for 25 minutes. The salsa was prepared next by combining some of the onion with the kiwi, Cilantro, tomato. The line was Juiced and poured over then salt and pepper were added to taste. In a non-stick pan the ground pork remaining onion and mushroom were cooked for 5 minutes adding the stock mix last and set to simmer for 10 minutes. During plating I added some sour cream and more Cilantro.  The plate! - Kris 

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: Brown sugar bourbon pork chops with Apple Pan sauce scallion mashed potatoes and roasted brussel sprouts 1 serving prepared  Here's what you get: Yukon Gold potato - 1/2 cup Brussel sprouts Apple Scallion Pork chop - 6 oz McCormick Grill mates brown sugar bourbon seasoning Chicken stock concentrate Sour cream  The not Brussel sprous: These were roasted in the oven for 25 minuets at 425 after drizzling with oil, salt and pepper. Aaand they burned in 15 mins I should have adjusted cook time because these were really tiny. I replaced them with sugar snap peas. These were cooked in the same pan after the pork chop and sauce was done. Total cook time for the peas was around 6 minutes. The protein: This is a two part process cooking 12 minuets total and removing from the pan before adding again once the sauce is finished.  The potatoes: I cooked a half cup of diced potatoes because it's a smaller amount this takes less time to complete. The sauce: 1/...

Reviewing: Pork and poblano tacos with kiwi salsa & lime Crema 1 serving prepared Here's what you get: Shallot Toma tomato Cilantro Sour cream Ground pork (5 oz used) Tomato paste Poblano pepper Kiwi Lime Mexican spice blend Chicken stock concentrate Flour tortilla (not used) Substitution: Keto tortilla boats made using this recipe: Super easy   The salsa and crema: Preparing the produce is the most involved part of this process.  Once everything is chopped and the lime juiced you just mix the components.  The protein: The poblano needs to be cooked well before adding the shallots and ground pork. This taco dish has more components to add than the previous ones I've tried.  Even so, cook time was reasonable.  Extras: The tortillas provided were swapped out for homemade keto tortilla boats. The plate: Again!  The flavors in this dish were really great! I was skeptical about the addition of kiwi but it r...

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: Pulled pork Fiesta Bowl with tomato salsa bell pepper & Monterey Jack cheese 2 servings prepared Here's what you get: Jasmine rice Green bell pepper Cilantro Pulled pork Chicken stock concentrate Sour cream Shallot Roma tomato Lime Fajita spice blend Monterey Jack cheese The rice: I did the full amount of rice this time since my next meal calls for rice as well.  The protein: The pulled pork is already cooked so the preparation on this is mostly sauteing the veggies and then simmering the meat. I did the full amount because it was kind of awkward to measure out one serving. The rest of the fajita meat/veggies will be used for Nacho Thursday. The salsa: This one is a quick prep item you just cut/mix the veggies, add lime juice then salt and pepper to taste. Extras:  I added some lime to the sour cream before adding to the dish because I liked the flavor combination after having it in another meal.  The plate! The pre-cooked mea...

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...

Reviewing: Pork cutlets with a cranberry pan sauce and rosemary roasted root vegetables. 1 serving prepared  Here's what you get: Carrots  Parsnips  Rosemary  Red Onion  Pork cutlets  Cranberry Jam  White wine vinegar  Chicken stock concentrate Added:  Garlic Scallion (not pictured) The roasted veggies: This is a two-part process, the total cook time will be about 30 minutes. I had the carrots and parsnips prepared ahead of time I just needed to chop up the Rosemary and onion.  *The onion requires you to prep two different ways, one for the veggies and one for the pan sauce. The protein: This is pretty straightforward since the pork cutlet isnt very large. It just needs to be cooked on a pan for the allotted time, 6 minutes total. The cutlets were set aside after.  The sauce: After removing the pork cutlets from your pan you'll start the sauce. As long as you have everything nearby it's pretty easy to put one...