A dang food blog

Making: Spicy beef over roasted sweet potato & asparagus 1 serving prepared  Here's what I have: 4.2 oz Sirloin tip  4.5 oz Sweet potato  3.7 oz Onion  2.7 oz Asparagus  1 tsp Honey  1 tsp Sriracha  1 tsp Ginger paste  2 tsp Tamari  1 oz Veggie broth  1/2 tbsp Avocado oil Preparation: The small convection was preheated to 425 degrees.  The sweet potatoes and asparagus were tossed into avocado oil and salt and pepper was at it before adding them to the oven to roast for 25 minutes. When the potato asparagus mixed got to the 10-minute Mark I started on the beef. In a non-stick pan (medium-high heat) The Onion was added in browned and then the beef with the added and cooked fully before adding the sriracha mix. This was mixed thoroughly with the beef, the veggie broth was added, the lid put on the pot and the heat turned to simmer. Once the veggies were done I turnef the heat back up on the pan to reduce the look w...

Reviewing: Firecracker meatballs with roasted green bean & sesame rice  2 servings prepared  Here's what you get: Scallion  Ginger  Mayonnaise  Sour cream  Honey  Sriracha  Korean chili flakes  Sesame seed  Ground beef  Jasmine rice  Green beans  Not used: Panko bread crumb  Soy sauce  Substitutes: gluten-free bread crumb  tamari sauce The rice: This was prepared first I only cooked 1 quarter cup with 1/2 cup rice for 15 minutes and then continued preparation per the recipe. The protein: These are easy to put together just combine the breadcrumb, ginger, scallion, tamari sauce, salt and pepper. Then form into meatballs, these will be cooked in the oven along with the green beans. The greenbeans: To prep the green bean I added avocado oil, salt, pepper and some of the Korean chili flakes. The beans and meatballs went on a sheet together and were baked in the oven at 425 for 15 minutes. The ...

Reviewing: Beef bulgogi meatballs with roasted carrots Ginger rice and Sriracha Crema Here's what you get: Carrot  Scallion  Ginger  Ground beef  Sriracha  Sesame seed  Sour cream  Not used: Bulgogi sauce  Panko bread crumb  Jasmine rice  Substitutes:  Avocado oil  Brussel sprouts The vegetables: The oven was preheated to 425 degrees  Instead of making a jasmine rice I decided to add some brussel sprouts. The brussel sprouts and carrots were tossed with the scallion whites, avocado oil, sesame seeds and minced ginger. These were roasted for 25 minutes. The protein: The meatballs were prepped earlier the day using the bulgogi sauce recipe I came up with. It can be found  here The meatballs were put into the oven 10 minutes after the vegetables have been roasting. So everything would be complete at the same time. Once they were done the meatballs were rolled in the remaining home made bulgogi sauce as the...

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: Gouda pork burgers with caramelized Sriracha onion and potato wedges 1 double burger with sides prepared  Here's what you get: Yellow onion Garlic Yukon Gold potato Sriracha, gouda cheese Sour cream Lime Potato buns (not pictured/used) Smoked paprika Ground pork Mayonnaise The potato: These were cut early in the day and left to soak in water and a bit of baking soda at room temperature. Roasting instructions; 450 degrees for 20-25 mins.  The protein: I'm doing a double paddy today so the entire 10 oz of pork was used. During the patty prep I added some sirracha. The burgers were set aside to rest while I prepared the rest of the components. When ready the patties were cooked for 6 minds each side before adding the cheese and coveringfor 3 minutes. The sauce and onion: There's a suggestion on the card to add a pinch of baking soda to the onions while cooking so I tried this out. There must be a sweet spot for this because my onions went...

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: Sesame beef tacos, with quick pickled veggies and chili sour cream  1 serving prepared   Here's what you get: Radish  Scallion  Persian cucumber  Cilantro  Red cabbage  Korean chili flakes  Garlic powder  White wine vinegar  Sour cream  Sesame oil   Substituting: 5 oz Ground Bison Baby level hot sriracha  1/4 cup Rice Tamari sauce  Lime juice  Not used: Soy sauce  Actual hot sriracha  Flour tortilla  Ground Beef  The pickles: Pickled veggies were very quick prep I would suggest adding the vinegar and sugar together and stirring them until the sugar dissolves. Once that was done I added the mixture to the sliced veggies and then did the salt/pepper. This prevents having granulated sugar dropping to the bottom of the bowl. The protein: I substituted the ground beef for bison in this recipe. Using 5 oz total. The cook on this was relatively easy. I was warned that th...