A dang food blog

Making: Roasted cabbage with parmesan, red onion asparagus & carrot 1 serving prepared   *How to make:  bacon butter   Here's what I have: 7.9 oz Red cabbage 3 oz Red Onion 3.2 oz Carrot 4.4 oz Asparagus 1 oz Parmesan 0.5 oz Bacon butter melted 1 tbsp Dried mushroom stock 1/4 tsp Paprika  1/4 tsp Pepper  0.5 oz Dried cranberries (not pictured) Preparation: The  oven was preheated to 400°. Total cook time: 30 minutes. The Red Onion carrot and asparagus were coated in melted bacon butter half of the dried mushroom stock, paprika and pepper. These were placed on the baking sheet. The Cabbage was brushed with melted bacon butter on both sides and then sprinkled with dried mushroom stock. Everything was placed in the oven for 25 minutes. The oven was set to boil and the cabbage was topped parmesan cheese after 5 mins the pan was removed from the oven. During plating I added some cranberries for a bit of sweetness. The plate! Th...

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...

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared  Here's what I have: 1/2  Cup Broth  6 oz Pork chops  1/2  Cup Sweet potato cubed 8 oz Asparagus  1/4  Cup White onion  ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside.   The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...

Using some  pre prepped veggies and odds and ends from other meals I'm making a pot of my weekly Lunch soup. You can make it with whatever veggies you might have around. Here's what I have: 1 cup Asparagus stalks 1 cup Broccoli stalks  1/2 cup French beans (found last min!) 2 cups Carrot  2 cups Red cabbage  1 cup Onion/Shallot mix 4 cloves Garlic chopped  1 cup parsley  3 tbsp Bullion  1 tbsp Ginger  1/2 stick Butter 6.5 cups Liquid (water or stock) How I make it:  To start I get the butter in the pan and brown it just slightly before adding the onion and shallot mix. Those are cooked down and the garlic is added and cooked for a minute or so. The carrots are added next followed by the rest of the veggies. Next add 2 cups of liquid, the bullion and Ginger. The parsley goes in after that followed by the rest of the liquid, mix well.  The pot is brought to a boil and then turned down to medium or lower heat. Once t...

Roasted chicken leg and vegetables Serves 1 **Preheat oven to 425 degrees Here's what I have: One chicken leg  To season: Paprika  ginger powder  pink sea salt  pepper 1 tsp butter cut in half 1 cup of asparagus  1/2 cup potato  1/4 cup onion  1/8 cup sweetie pepper 1 tsp honey  1/4 tsp Minced garlic  To start I combined all of my spices and season the chicken and then set that to the side. In a cast iron skillet I took half a teaspoon of butter and added the onion and other vegetables. These were cooked for about 5 minutes and then pushed one side of the pan. The remaining butter was then added until melted and the chicken placed on the other side of the pan. The chicken and vegetables were then cooked for 30 minutes. At the 25-minute Mark add the honey garlic mix to the top of the chicken and let brown. At the end I decided to add some homemade fermented shredded beets.