A dang food blog

Making: Baked salmon with maple mustard sauce and roasted veggies  1 serving prepared  Here's what I have: Protein: 4.1 oz Salmon 1:1 seasoning 1/2 tbsp each  Salt Pepper Paprika Mustard powder Sauce: 0.6 oz Dijon mustard  0.9 oz Maple syrup  Veggies: 3.6 oz Carrots  2.7 oz Onion  3.8 oz Brussel sprout  0.2 oz Avocado oil  Preparation: The oven was preheated to 425 degrees. To prep the vegetables they were tossed with the avocado oil half of the spice mix and all of the minced garlic  and stirred until everything was coated well. The rest of the spice mix was used to coat the salmon fillet.   In a non-stick oven safe pan over medium-high heat the vegetables were added. These were cooked for about 8 minutes and then the salmon was added to the other side. The pan was put into the oven for 10 minutes. The sauce was prepared by heating up the stone ground mustard and syrup making sure to stir well until the mixtur...

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: Cilantro Ginger meatballs with veggie salad 1 serving prepared  Here's what I have: Cilantro Lemon juice Honey  Ginger Ground pork Tomatoes Cucumber Onion Garlic Avocado oil Almond flour Preparation: Half of the ginger and garlic were run through the food processor with some of the cilantro and honey. This was mixed with the ground meat and almond flour and then formed into meatballs. The meatballs were cooked in an oven preheated to 350 for 16 minutes. To make the salad the rest of the onion the cucumber and tomatoes were combined with some cilantro, avocado oil, and lemon juice.  The plate! - Kris 

Making: Chilli? Taking leftover hellofresh items and making chili with roasted potatoes.  2 servings of chili prepared 1 serving of potatoes prepared  Here's what I have: 8.5 oz Diced tomato 13.4 oz Black bean 7.6 oz Yellow onion 1.5 oz Tomato paste 1 tbps Beef stock concentrate (not pictured) 1 tbsp Garlic paste 6.9 oz Yukon Gold potato 0.4 oz Avocado oil 1 oz Sharp cheddar cheese 2 tbsp Scallion 1 tbsp Sour cream  Mexican spice blend (not used) Southwest spice blend Preparation: The oven was preheated to 425 degrees and the cheese and scallion were held to the side. To start the potatoes I tossed half of the avocado oil, some of the Southwest spice and a bit of salt. These went into the oven for 30 minutes. In a stainless steel pot the onions were brown using the rest of the avocado oil after this the tomato paste and remaining spices and beef stock were added and mixed well.    After this the diced tomato and black beans were added and the po...

Making: Roasted sweet potato, onion and red cabbage  1 serving prepared (2 servings if prepared as a side dish) Here's what I have: 11.5 oz Sweet potato  7.1 oz Yellow onion   2.2 oz Red cabbage  0.9 oz Monterey Jack cheese  0.2 oz Avocado oil  0.3 oz Beef bouillon concentrate  0.2 oz Scallion Preparation: The scallion and cheese were held to the side. This will go into the dish last. The oven was pre heated to 425. In a large bowl the Cabbage, onion and sweet potato or combined with the avocado oil and beef bouillon mix. A little bit of pepper was also added. After placing the veggies on the sheet pan these were placed in the oven for 35 minutes. The plate! - Kris 

Making: Sweet chili beef bowl 1 serving prepared  Here's what I have: 8.7 oz Beef round tip flat 2 tbsp Sweet chili sauce 2 tbsp Tamari 4.4 oz Carrot 2.3 oz Yellow onion 2.3 oz Red bell pepper 5.8 oz Cauliflower 1 small Scallion 1 tsp Avocado oil  Preparation: The beef was marinated in the chili sauce and tamari for a few hours before cooking. I got a pot for steaming the cauliflower and carrots ready by boiling some water. Once the water was boiling I put the veggies in the steamer basket and put the lid on. Next in a non-stick pan (medium-high heat) I the onion and bell pepper and avocado oil and once it was mostly done set it to the side. Next into the pan was the beef mix and this was cooked until mostly done and the veggies were added back to it to finish cooking. Total time was 15 minutes.  By the time the beef and veggie mix was finished cooking the veggies were done steaming. I removed the cauliflower from the basket and broke it up with a potato ...

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: Italian beef with roasted vegetables  1 serving prepared  Here's what I have: 7.4 oz Purple potatoes  3.7 oz Yellow onion  5.2 oz Ground beef  1 oz Parsley  2.9 oz Bell pepper  3.8 oz Baby corn  0.5 oz Parmesan  1 tbsp Italian seasoning  1 tsp Granulated Mushroom stock  1 tsp Avocado oil  Preparation: Preheat oven to 425 degrees, convection setting was used. The veggies and half of the parsley were mixed with a drizzle of avocado oil, salt and pepper then roasted for 30 minutes. After 20 minutes of cooking I began to prepare the beef by cooking in a non-stick pan along with the Italian seasoning anf mushroom stock concentrate. By the time the veggies were ready the beef was cooked through. During plating some Parmesan and more fresh parsley was added.  The plate! The only regret I have is not mixing the potatoes and other vegetables before plating. This meal is a quick prep and easy c...

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...