A dang food blog

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...

Making: Today I'm making a tiny taco bar using leftovers from the fridge.  1 serving prepared  Here's what I have: 1/4 tsp of each: Onion powder  Granulated garlic  Cumin powder  Cayenne pepper  Chili powder  Black pepper  Better than bouillon mushroom base 5 - Mission street tacos white corn tortilla 5.3 oz Beef  1.5 oz Sour cream  2.6 oz Red/Green pepper  1.1 oz Scallion  1.8 oz Baby corn  1 Lime Preparation: The first thing I prepared was the veggie mix sauteing until they were soft using a splash of vegetable broth and lime juice.  It took about eight minutes to thoroughly cook everything and then this was set to the side. Next I prepared the meat browning until mostly cooked, added the seasoning and continued to cook until everything was mixed well. This took about 10 mins at medium high heat. Last I steamed the tortilla to warm them up.  They were placed in a steamer basket over boiling wat...

Making: Veggie bowl with sun-dried tomato and Parmesan 1 serving prepared  Here's what I have: 3 cups Kale 1.5 cups Potato 1/4 cup Baby corn 1 Shallot  2 tbsp Sun dried tomatoes 1 tsp Chicken stock concentrate 1/2 tsp Garlic paste Not pictured: 2 oz Vegetable stock 1 oz Parmesan cheese 1/2 tsp Bacon butter Preparation: Using a hot non-stick pan I melted the bacon butter and add the potatoes. The potatoes were rolled in the butter to make sure they were well coated and the heat turn to medium. The light was placed on the pan and the potatoes allowed to cook for 10 minutes. After they've been cooking for 10 minutes I return the heat too high and added the shallot, stock concentrate and garlic. These are cooked until the shallots were going clear. Next I added 1 oz of vegetable stock and sun-dried tomato. These were cooked until the liquids were reduced and the potatoes are able to be poked easily with a fork. I've been removed this mixture from the pan.  The...