A dang food blog

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: 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: 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: 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: ...