A dang food blog

Making: Tenderloin with Apricot shallot sauce and roasted veggies  1 serving prepared  Here's what I have: 5.8 oz Pork tenderloin 7.2 oz Cauliflower 4.9 oz Brussel sprout 0.9 oz Shallot 1.2 oz Apricot jam 1 oz White wine vinegar 2 oz Chicken stock  0.3 oz Avocado oil  Pork seasoning: 1/4 tsp each   Salt Pepper Onion, powder Paprika Garlic powder Preparation: The oven is preheated to 425° The vegetables were coated in a bit of avocado oil along with some salt and pepper.  The pork tenderloin was seasoned all over with the seasoning mix and set aside. After heating up a nonstick oven safe Pan the vegetables were added on one side and the tenderloin placed on the other side. The tenderloin was browned for a total of 6 minutes before placing the pan in the oven for 15 mins.  To make the sauce, the shallots and garlic was heated up with a splash of vegetable stock until soft. The apricot jam, chicken stock and vinegar were added...

Reviewing: Mojo pork tacos with creamy cilantro slaw 2 servings prepared  Here's what you get: Lime Orange Cilantro Ground pork Cumin Chicken stock concentrate Dried oregano Garlic powder Coleslaw mix Mayonnaise Sour cream Flour tortilla (not used) Substitutes: Lime corn chips The Cilantro slaw: To make the slaw the mayonnaise, cilantro, sour cream, garlic powder and lime juice were added and tossed together. This was then salted and peppered to taste The protein: Half of the lime and all of the orange were juiced before cooking.  The orange and lime juice were added to the cumin, stock concentrate, 1/2 tsp sugar, oregano and half the garlic powder.  In a non-stick pan the pork was added and cooked until browned. The mojo sauce was then poured over this and cooked until the juices were reduced. The chips: Instead of doing a taco dish this was turned into nachos by using lime tortilla chips.  This was topped with a little bit of sour cream that had som...

Making: Roasted mushrooms for toppings, soups and sides. 6 servings prepared  Here's what I have: 12.2 oz Mushrooms 1 oz Olive oil 1 tbsp Paprika 2 tsp Pepper 1 tbsp Garlic powder 1 tbsp Onion powder 2 tsp Salt Preparation:  A small convection oven was heated to 450 degrees. The mushrooms woke up for a total of 25 minutes. The mushrooms were coated in the olive oil first in a large bowl turning to make sure every piece had a bit of oil on it. After this the dry mix was added until again all the pieces were coated.  Mushrooms are then spread as thin as possible on a foil-lined pan and put into the oven turning the mushrooms every once in a while during bake time. The plate! Right out of the oven the mushrooms have a chewy consistency and they took on the flavor from the spices really well. I think any type of space could be used and maybe even wet marinades depending on what you want to use the mushrooms for. - Kris 

Reviewing: Shawarma spiced chicken with Persian salad cauliflower rice & creamy dill sauce 2 servings prepared  Here's what you get: Chicken cutlet  Yogurt  Shawarma spice blend  Garlic powder  Persian cucumber  Roma tomato  Lemon  Shallot  Dill  Sour cream  Not used: Jasmine rice  Substitute: Cauliflower  The salad:  The ingredients were prepped by: dicing the cucumber, tomato, chopping the fronds of Dill, slicing half the shallot and having the lemon. The veggies and half of the dill were combined with avocado oil and lemon juice. After mixing well they we're finished off with salt and pepper before setting aside. The protein: After patting the Chicken dry some avocado oil, garlic powder and shawarma spice were added to half of the yogurt and mixed well. The chicken was then coated in this mixture.  The chicken was then cooked in a pan for five minutes per side until done and then transfered...

Making: Apple pork Burger with bacon and a side of vegetables. 1 serving prepared  Here's what I have: 1.5 cups Broccoli  1/4 cup Carrot  1/4 of an Apple sliced 1/4 cup White onion  1 tsp Worcestershire sauce  Spices about 1/4 tsp each  Paprika  Garlic powder  Onion powder  Brown sugar  Salt  Pepper  5 oz Ground pork  3 strips Bacon Not pictured: 1 slice Mozzarella cheese  Mesquite BBQ sauce Preparation: The patty:  To make the burger mix I combined some apple onions along with a Worcestershire sauce and spices in a food processor and bllended them well.  This mixture is combined with the meat until well mixed. And then set aside. Next I began to boil some water and got a non-stick pan ready to cook the bacon.  Veggies and toppings: Once the pan was hot I put the bacon in for about a minute and a half per side and then put them on a paper towel to dry.  Half of the rendered Bacon F...

Reviewing: Chicken katsu with roasted green beans and ginger rice 1 Serving prepared  Here's what you get: Ginger (not pictured/used) Green bean Garlic powder Cornstarch Katsu sauce (not pictured/used) Jasmine rice Chicken cutlets Panko bread crumbs (not pictured/used) Sour cream Sesame seed Substitutes: Home made GF katsu sauce Glutino GF pretzel sticks, processed to make crumb coating. The rice: This was a reheat of yesterday's leftover rice.  I was unable to use the ginger provided as it arrived squishy and unusable. To substitute I used ginger paste I have on hand.  The protein: The chicken was baked instead of fried to reduce oil use. I prepped tje same way the recipe suggested, then baked 400 degrees for 18 mins. The greenbeans: These were cooked in the cast iron pan with 1/2 tsp butter instead of roasting. Total cook time was 8 mins. The sauce: I had to substitute the katsu sauce that came with the kit as I have to omit gluten products. Since I ha...

Reviewing: Pork schnitzel with roasted veggies & a creamy mustard Dipper 1 serving prepared  Here's what you get: Carrots  Limoneira pink lemon  Honey  Fry seasoning  Garlic powder  Pork cutlets  Yukon Gold potato  Mayonnaise  Dijon mustard  Panko bread crumbs (not pictured, not used) Sour cream  Parmesan (substitution) The protein: To omit gluten I mixed the garlic powder with parmesan for the coating. Instead of pan frying I added the pork to the veggie pan during the last 13 mins of cooking. Everything was broiled for 3 mins to brown up the parm coating. The veggies: I tossed all the veggies in oil and coated with the fry seasoning. These were roasted at 425 for 25 mins total.  The sauce: This was easy as usual.  Mix the mayo, honey and mustard then set to the side.  Extras: The lemon, why? I don't know.  It's a good lemon though, I used it to make a glass of lemonade saving one wedge for...

Making: Orange ginger pork soup  2 servings prepared  Here's what I have: 7.3 oz Ground pork  1.5 cups Red cabbage  1/4 cup Parsnips  1/4 cup Broccoli  1 tbsp Scallions  1 tsp Stock concentrate  1 tsp Sesame  1 tsp Orange  Ginger powder  1 tbsp Ginger paste  1 tsp Garlic powder  3 cups Stock or water Preperation: In a stainless steel pot I cooked the pork meat until mostly done and then added my spices, sesame, half of the scallions and ginger paste along with the stock concentrate and one cup of broth.  These were cooked together for a minute more before adding the remaining broth, parsnips and cabbage. The broccoli went into the pot for 10 minutes at the end. The soup was topped with the remaining scallions. Total cook time was around 20-25 mins.  The bowl!  Because I used over 7 oz of ground pork this came out to two servings instead of one. To make a single serve you can cut that ...

Reviewing: Sesame beef tacos, with quick pickled veggies and chili sour cream  1 serving prepared   Here's what you get: Radish  Scallion  Persian cucumber  Cilantro  Red cabbage  Korean chili flakes  Garlic powder  White wine vinegar  Sour cream  Sesame oil   Substituting: 5 oz Ground Bison Baby level hot sriracha  1/4 cup Rice Tamari sauce  Lime juice  Not used: Soy sauce  Actual hot sriracha  Flour tortilla  Ground Beef  The pickles: Pickled veggies were very quick prep I would suggest adding the vinegar and sugar together and stirring them until the sugar dissolves. Once that was done I added the mixture to the sliced veggies and then did the salt/pepper. This prevents having granulated sugar dropping to the bottom of the bowl. The protein: I substituted the ground beef for bison in this recipe. Using 5 oz total. The cook on this was relatively easy. I was warned that th...