A dang food blog

Making: Roasted veggies and parm over steamed red cabbage  1 serving prepared  Here's what I have: 5.2 oz Red cabbage  2.8 oz Red onion  4.1 oz Tomato  4.8 oz Purple potato  1 oz Parsley  0.6 oz  Everything bagel seasoning  1 tbsp Basil oil  2 tbsp Balsamic vinegar  1.2 oz Parmesan Preparation: The red cabbage was held to the side and will be prepped last. The rest of the vegetables were tossed with the basil oil,  balsamic vinegar and Italian seasoning before putting in the oven to roast for 30 minutes at 375 degrees. During the last 10 minutes of cooking half of the parmesan was spread over the vegetables. Also the last 15 minutes of cooking the cabbage was steamed until cooked but slightly firm. Before plating it was tossed with the remaining vinegar, basil oil and topped with the rest of the parmesan.  The vegetables went on top of the steamed cabbage and then were topped with chopped parsley. The pla...

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...