A dang food blog

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: Crispy parmesan chicken with garlic herb couscous and Lemony roasted carrots 1 serving prepared, all gluten items omitted  Here's what you get: Carrots  Lemon  Scallion  Parmesan cheese  Hot smoked paprika  Chicken breast  Sour cream  Garlic herb butter  Not used: Israeli couscous  Panko bread crumbs  Substitute: Broccoli The carrots and broccoli: To save on time I decided to steam the vegetables that way they could be prepared towards the end of the chicken cooking. After getting a steam pot ready these were rolled with a little bit of scallion whites, lemon zest, paprika, salt and pepper. Steam time was 10 minutes.  The protein: After preheating the oven to 425 degrees the chicken was prepped and then roasted for 17 minutes and broiled for 3.  Extras: I omitted the gluten products from this recipe and did not replace the panko with gluten-free breadcrumbs instead I just used parmesan, sourcre...

Making: Veggie bowl with sun-dried tomato and Parmesan 1 serving prepared  Here's what I have: 3 cups Kale 1.5 cups Potato 1/4 cup Baby corn 1 Shallot  2 tbsp Sun dried tomatoes 1 tsp Chicken stock concentrate 1/2 tsp Garlic paste Not pictured: 2 oz Vegetable stock 1 oz Parmesan cheese 1/2 tsp Bacon butter Preparation: Using a hot non-stick pan I melted the bacon butter and add the potatoes. The potatoes were rolled in the butter to make sure they were well coated and the heat turn to medium. The light was placed on the pan and the potatoes allowed to cook for 10 minutes. After they've been cooking for 10 minutes I return the heat too high and added the shallot, stock concentrate and garlic. These are cooked until the shallots were going clear. Next I added 1 oz of vegetable stock and sun-dried tomato. These were cooked until the liquids were reduced and the potatoes are able to be poked easily with a fork. I've been removed this mixture from the pan.  The...

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