A dang food blog

Making:    Pork tenderloin with cranberry sauce, mashed potatoes & roasted green beans  Here's what I have: 12 oz potato  12 oz of pork tenderloin  1 tbsp chicken stock  0.25 oz Rosemary  6 oz green bean  0.2 oz ginger  0.2 oz Garlic paste  1 whole lemon  4 tbsp sour cream  2 tbsp cranberry Jam  1/4 cup water  1 tsp Bacon butter  1 oz scallions  Preparation: The oven was set to preheat at 425 degrees.  The scallions were chopped up and separated by greens and whites. The potatoes were boiled for 20 minutes before draining the majority of water and mashing them into chunks. The sour cream was then added along with garlic paste and scallion whites. The potatoes were then whipped to a smooth consistency. The lemon was prepped by zesting and then cutting half into thin slices. The other half of the lemon was Juiced and the juice was tossed with the green beans,  salt and pepper. These were plac...

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: Sweetpotato wrap breakfast burrito  1 serving prepared  Here's what I have: Colby jack cheese Eggs Maple sausage  Pepper Scallions  Sourcream White onion GF Sweet potato wrap Preparation:  Everything was lightly seasoned with salt and pepper. The onion pepper were sauteed first until soft and then removed from the pan and set aside. The Eggs were scrambled in the same pan as the sausage. Once these were finished cooking sour cream was right on to the rap and the items were added with the egg going first, followed by the sausage and the onion pepper mix. Last it was topped with cheese and scallion.  The fruit was cut up into a small Ramekin. The plate! - Kris 

Making: Ginger cashew veggies with rice  1 serving prepared Here's what I have: 1/4 cup Rice  1/4 cup Sugar snap peas  1/4 cup Carrot  1/8 cup Cashew  1/4 cup Onion 1 tsp Ginger paste  1 tsp Honey  1 tsp Tamari  1 tbsp Scallions  Preparation:  The rice was prepared first by boiling a half cup of water and adding a little bit of avocado oil and rice vinegar before putting the rice in. That was brought back to a boil stirred and then turn to low and a timer was set for 15 minutes. In a non-stick pan I added a small drizzle of avocado oil and then put in the cashews, onion and carrots. This was cooked for about 5 minutes before adding the peas, tamari, honey and ginger paste. Everything was mixed well and then covered with the lid. The heat was set to low for another five minutes of cooking. The plate! - Kris 

Reviewing: Pork bulgogi meatballs with carrots & zucchini over rice  1 serving prepared - heavily modified  Here's what you get: Zucchini Ground pork Sesame oil Sriracha Scallions Shredded carrot Jasmine rice Sesame seeds Extras: Homemade bulgogi sauce  GF pretzel crumbs  Honey  Tamari Not pictured/used: Bulgogi sauce Panko bread crumbs Ginger (I didn't receive any) Lime     (I didn't receive any) The rice: This went on first. I cooked 1/4 cup of dry rice in 1/2 cup of water with avocado oil and rice vinegar for 15 minutes. The protein: The meatballs were prepared a few hours before dinner.  I had to substitute with my own bulgogi sauce and gf pretzel crumbs in place of the panko. These were mixed and set to rest in the fridge. The bulgogi sauce is the same as a previous recipe I made with the addition of pear. Check this out:  the Colonel's original recipe Total cook time on the meatballs was 12...

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 :   Szechuan pork and green Brean stir fry with peanuts and Jasmine rice 1 serving prepared   *Here's what you get: Ground pork  Green beans Ginger  Peanuts  Szechuan paste (not used) Jasmine rice  Scallions  Sweet soy glaze (not used) Substitutes: 1 tbsp Honey  1 tsp Orange and ginger seasoning 2 tbsp Tamari The rice: The full bag of rice was prepared because the other half will be used in tomorrow's dinner. This went pretty quick and was a 18-minute cook. The protein and green beans: The ground pork was quick to cook and was started during the second half of the rice cooking time so everything was completed around the same time.  The peanuts were run through a food processor to make cooking easier.  The honey was mixed with some tamari and the orange ginger seasoning before adding to the meat. The green beans were added during the second half of cooking time with the lid on. Some of the peanuts...

Making: It's a hodge podge dinner kinda day. Today I am using some leftover veggies, chicken and hellofresh warm and Smoky Southwest spice blend 1 serving prepared   Here's what I have: 1/2 cup Green beans chopped  1 small Sweet potato  5 oz Chicken  1/2 cup Red and Yellow bell pepper  Scallions 2 tbsp Sour cream HF warm and Smoky Southwest spice Preparation: After preheating the oven to 375 I drizzled the sweet potatoes in a little bit of oil and popped them in the oven for 25 minutes. The rest of the cook time is based around this. The sour cream has a bit of the spice blend added for dipping the fries and green beans. Italians will be added to the chicken pepper mix once it is finished cooking. I waited until the potatoes were in the oven for about 8 minutes before starting the rest. The chicken was tossed with the remaining Southwest spice blend and a little bit of salt. These were cooked in a non stick pan for 6 mins before adding the peppers. G...

Making: Onion soup 5? servings prepared  Here's what I have: The soup: 1 stick Butter Salt/Pepper - to taste  1 oz White wine vinegar  4 cloves Garlic  5 large Onions sliced thin 12 oz beef broth 1 tbsp Thyme  Preparation: In a large pot I caramelized the onions in two parts with half of the butter each round. After this was done all of the onions along with the rest of the liquid ingredients were added to the pot and set to simmer for 30 mins. Salt and pepper were added to taste once the soup is done simmering. Finishers for today's dinner: 1/4 cup Scallions  1 cup Broccoli  Salt/Pepper  1 tsp Paprika/Garlic/Onion powder mix 5 oz Chicken breast 1/4 cup Mozzarella  Preparation: I cut the chicken into small pieces and cooked them in the cast iron with the spices and a small chunk of butter. The broccoli was steamed for 8 mins. Once these were done I added some chicken to the bottom of the bowl followed by some soup and ...

Reviewing: Pork & Veggie Bibimbap with Zucchini, Carrots & Jasmine rice 1 serving prepared  Here's what you get: Jasmine rice  Carrots  Ginger  White wine vinegar  Sriracha (I used my big bottle) Ground pork -5 oz used  Scallions  Zucchini  Garlic  Sesame oil  Soy sauce (not used) Tamari (substitution) The rice: I only made a 1/4 cup, using a little over 3/4 cups of water and a tsp rice vinegar it took 15 mins total to cook. The sauce and scallion pickles: Both of these were easy prep and take just a few seconds to put together after the scallions are chopped. The veggies: The prep for these was pretty quick and I like the idea of thin slicing  for the carrots. Unfortunately I destroyed my potato perler and used a spiral cutter instead. I also decided to use a non stick pan this time and... nope.  The veggies came out fine but I didn't get the same char I like when using my cast iron pan.  The protein: ...

Reviewing:  Sweet & Smoky pork tenderloin with apple carrot slaw mashed potatoes & Cherry sauce 1 serving prepared  Here's what you get: Scallions (not pictured) White wine vinegar  Yukon Gold potatoes  Smoky cinnamon paprika spice  Cherry Jam  Mayonnaise  Shredded carrots  Pork tenderloin  Hudson River Fruit Snapdragon Apple  Sour cream The slaw: Since you don't have to shred the carrots yourself this is relatively easy, you just have the wet components to combine with the carrots.  The Apple comes in later in the process. Likely so it won't oxidize but I sliced mine early and set aside the larger chunks in some lime water. They kept just fine while I finished the rest of the process and were added last. The protein: This was straightforward, you just salt, pepper, add spice to the pork loin and pop it in the oven. The flavor came out very nice. The potatoes: While the pork was cooking I got the potatoes going...