A dang food blog

Making: Italian sausage and tomato over steamed vegetables 1 serving prepared  Here's what I have: 5.7 oz Cauliflower 2.5 oz Red cabbage  6.1 oz Mild Italian sausage  2.7 oz Tomato  0.5 oz Parmesan  1 tsp Tuscan garlic seasoning  1 oz Veggie broth  0.1 oz Scallion  0.4 oz Shallot Preparation: The cauliflower and red cabbage or steamed while the meat was prepared. To prepare the meat the scallions was added she's a nonstick pan and cook until slightly charred. The Italian sausage was added next and cooked while breaking it up into pieces until mostly browned, the Tomato was then added to the pan. Last n was the broth and seasoning everything was cooked until the liquid was mostly reduced.  by the time the we just finished cooking the cauliflower was soft enough to be broken up. This was done in a separate bowl and then it was mixed with the standard cabbage. The steamed vegetables were added to the Bowl first and then topped w...

Making: Creamy tomato soup with smashed Parmesan potatoes 1 serving prepared  Here's what I have: Soup 13.5 oz Tomato 2 cloves Garlic 1.5 oz Shallot 0.6 oz Butter 0.3 oz Scallion 1 oz Heavy whipping cream Smashed potatoes  1 tsp Garlic bread seasoning 1/4 tsp Salt 8.3 oz Potato 0.6 oz Butter 1 oz Parmesan Preparation: The potatoes were steamed until soft and then smashed down on a baking sheet. Some melted butter was added to some of the garlic bread seasoning.  The potatoes were brushed with The Season's butter and topped with some Parmesan. These are then placed under the broiler so the cheese could melt. The vegetables were prepared by chopping the  scallion and garlic into thin slices and  the tomatoes into chunks.  The remaining butter was melted in a small pot and a garlic and shallots were added. This was allowed to cook until soft and then the tomato was added. On medium Heat the tomatoes cooked until they were completely soft and a...

Making: Roasted cauliflower and carrots with Ginger orange sauce 1 serving or 2 sides prepared  Here's what I have: 13.9 oz Cauliflower  1.4 oz Shallot  0.5 oz Garlic  4.1 oz Carrot  1 tbsp Honey  2 tsp Orange Ginger Spice  0.2 oz Scallion  4 oz Chicken broth  0.3 oz Avocado oil  1 tbsp Tamari sauce Preparation: The small convection oven is preheated to 425 degrees. The garlic was chopped. The cauliflower was roughly chopped and put in a bowl with the carrots. The avocado oil some of the orange Ginger Spice and a bit of salt was added and everything was tossed together.  After spreading out the vegetables on a baking sheet they were placed in the oven for 20 minutes. To make the sauce the shallots were cooked in a splash of the chicken broth until soft. Next the tamari and garlic was added. This was left to cook on medium-high heat for 2 minutes before adding the rest of the broth, honey and orange ginger spice mix....

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...

Making: Poblano, lime beef tacos  1 serving prepared  Here's what I have: 5.5 oz Beef 1.6 oz Poblano pepper 0.8 oz Shallot 1 oz Sour cream 1 Lime 0.5 oz Sharp cheddar 3 Corn tortilla 1 oz Scallion Spice mix 1/4 tsp each: Chili Pepper Garlic Oregano Cumin Salt Preparation: The shallots and poblano were cooked first in a non-stick pan until soft. These were then removed from the pan. Next the beef was cooked with the spices and some lime juice. While the beef was cooking the taco shells were placed into the small convection oven to warm on a low heat setting. After the beef was thoroughly cooked through it was turned to a medium low heat setting.  Next I combined some of the sour cream with a little bit more lime juice. After everything was finished cooking the taco shells were removed from the oven and placed in a form. The cooked ingredients for then added. The plate! - Kris 

Making: Tomato basil chicken dinner 1 serving prepared  Here's what I have: 6 oz Boneless skinless chicken breast  1 small bunch Basil  2 tbsp Tomato paste  4.2 oz Roma tomato  6 oz Cauliflower  0.6 oz Shallot  0.9 oz Parmesan  1 oz Heavy cream  1/4 cup Veggie broth Garlic salt Salt/Pepper  Preparation:  The cauliflower was started first by boiling water in a small saucepan and the cauliflower was left to cook on medium low heat. These will be cooking for most of the prep time for the other ingredients. At the end it will be mashed up. Half of the parmesan and some shredded! basil will be added along with a tiny bit of garlic salt to taste. While the cauliflower is cooking the chicken was cooked for 5 minutes per side. Once the chicken was finished it was placed on the plate and covered while the chunky tomato was being prepared. To make the chunky tomatoes, The Roma tomatoes and shallots were added to the non-stick ...

Reviewing: Shawarma spiced chicken with Persian salad cauliflower rice & creamy dill sauce 2 servings prepared  Here's what you get: Chicken cutlet  Yogurt  Shawarma spice blend  Garlic powder  Persian cucumber  Roma tomato  Lemon  Shallot  Dill  Sour cream  Not used: Jasmine rice  Substitute: Cauliflower  The salad:  The ingredients were prepped by: dicing the cucumber, tomato, chopping the fronds of Dill, slicing half the shallot and having the lemon. The veggies and half of the dill were combined with avocado oil and lemon juice. After mixing well they we're finished off with salt and pepper before setting aside. The protein: After patting the Chicken dry some avocado oil, garlic powder and shawarma spice were added to half of the yogurt and mixed well. The chicken was then coated in this mixture.  The chicken was then cooked in a pan for five minutes per side until done and then transfered...

Making: Honey butter chicken and veggies 1 serving prepared   Here's what I have: Salt, Pepper, Mustard powder (to taste) 5.6 oz Chicken  2.7 oz Carrots  1 oz Scallion  3.1 oz Potato  0.2 oz Shallot  0.3 oz Honey  0.3 oz Roasted garlic herb butter Avocado oil (not pictured) Preparation: After preheating the oven to 425 I put half of the seasoning on the chicken. The vegetables and scallion whites were prepped with a drizzle of avocado oil and the rest of the seasoning. These went on the same sheet pan into the oven for 18 minutes. Once the chicken and veggies were at the five minute mark I got a small pan hot and added the shallot along with the honey butter and cooked this mix until the shallots were soft. This was done just in time to pull the food out of the oven. During plating the honey butter shallot mix was the topping for the chicken and the plate was sprinkled with scallion greens. The plate! - Kris 

Making: Sweet kale chicken bowl 1 serving prepared  Here's what I have: 5 oz Broccoli slaw  4 oz Chicken - sliced thin 1 oz Poppy seed dressing  1 oz Sunflower  1 oz Cranberry  1.1 oz Shallot  Not pictured: 0.1 oz Bacon butter Preparation: After melting the bacon butter in a non-stick pan the chicken was added and cooked through (medium high heat) for about 4 minutes total. Next, the kale broccoli slaw was added to the pan and a lid placed on top. This was allowed to cook at medium heat for about 3 minutes until the veggies were tender. Last the poppy seed dressing  and pumpkin seed cranberry mix was added and everything mixed well. The bowl! This one was a smaller quick prep meal. It wasvpretty filling but I would have liked more of the broccoli slaw mix. - Kris 

Making: Chicken cutlet with creamy Dijon sauce, brussel sprout and carrots 1 serving prepared Here's what I have: 5 oz Chicken cutlet  1 tbsp Bacon butter  2 tbsp Vegetable broth  1 Scallion   1 tbsp Sour cream  1 tbsp Dijon mustard  1/4 cup Carrot  1/4 cup Brussel sprout  1 small Shallot Preparation: The carrots and brussel sprouts were steamed together and a pot for 10 minutes. To make the sauce I combined the Dijon mustard, sour cream, scallion and vegetable broth. Stirring until well combined and then set to the side. The chicken was cooked in a non-stick pan for 10 minutes total. The first side wasvcooked for 5 minutes and then flipped after this I added the shallot to the pan to brown them while the chicken finished cooking. The plate! - Kris 

Making: Cilantro lime shrimp salad  1 serving prepared Here's what I have: 11 oz Shrimp  2 cups Mixed salad greens  1/4 cup Cucumber  1 dmall Roma tomato diced 2 tbsp Cilantro  Salt  Pepper  1 tsp Honey  1 tsp Garlic paste  1 Lime  1/4 cup Shallot Preparation: The tomato, cucumber, half of the shallots and Cilantro were combined with the juice from half of the lime and a little bit of salt and pepper. I set them aside starring them occasionally while preparing the shrimp. In a non-stick pan I cooked the shrimp for about 2 minutes. At this point I added the rest of the shallot, cilantro, juice from the other lime half, the honey and Ginger. The rest of the salt and pepper was added last. This was mixed well and heat turned down low to finish cooking. Total time 8 minutes.  To Plate, the salad greens were put into the bowl first followed by the tomato cucumber mix and in the shrimp. The plate! - Kris...

Making : Dijon mustard chicken salad  1 serving prepared Here's what I have: 1.5 cup Mixed greens 1/4 cup Cherry tomato 1/4 cup Cucumber 1/4 cup roasted potato 1 tbsp Dijon mustard 1 tsp Bacon butter 1 tsp Shallot sliced thin  5 oz Chicken sliced thin 1 tsp Carolina bold and Tangy seasoning Preparation: The salad greens tomato cucumber and a little bit of shalidor laid out in the plate and set aside. The potatoes were leftovers that had been roasted for 30 minutes at 400 degrees. The chicken was cooked in the bacon butter ar medium heat until mostly cooked. The potato was added along with the Dijon mustard spice mix.  The heat was turned to low and everything was mixed well to ensure it was coated in the mustard mix. Total cook time was 8 minutes. The plate! - 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: 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...

Making: Everything bagel meatballs with cucumber and tomatoe salad. 1 serving prepared   Here's what I have: 1 Cucumber  7 oz Tomatoes  1 Shallot  Basil balsamic seasoning  1 tbsp Parmesan  1 tsp Gluten-free pretzel crumbs  1 tsp Worcestershire sauce  1 tbsp Everything bagel seasoning  5 oz Ground beef Preparation:  For the meatballs I combined the parm, crumbs, Worcestershire, bagel seasoning and beef. This was split into 8 small meatballs and left to rest for 2 minuets.  These were cooked in a nonstick pan for 8 minuets.  To make the salad I combined the veggies with some of the balsamic seasoning to taste.  The plate! These were tasty but I had an issue with the meatballs wanting to fall apart. Egg and a bit of rice or potato flour would have helped bind them together better.  - Kris 

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: Steakhouse pork chops with a creamy shallot pan sauce & Lemony green beans 1 serving prepared  Here's what you get: Yukon Gold potato  Lemon  Pork chop  Beef stock concentrate  Shallot  Sour cream  Bold and savory steak spice  Green beans The potatoes: As usual these are and easy prep and cook so they were started first and the rest of the meal was prepared while they were boiling. No salt was added during cooking. The protein: The only thing you have to do here is coated with the seasoning and then pan-fry it. Cook time was 10 minutes with a five minute rest period. The green beans: These were steamed (8 mins) and instead of adding butter, sat and pepper during the finishing portion I mixed it with lemon juice and zest. The sauce: Preparing the sauce is very similar to doing the balsamic sauces. Instead of vinegar you add the sour cream after reducing. The plate: Because I didn't add any salt to the pot...

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...