A dang food blog

Making: Italian sausage and tomato over steamed vegetables 1 serving prepared  Here's what I have: 5.7 oz Cauliflower 2.5 oz Red cabbage  6.1 oz Mild Italian sausage  2.7 oz Tomato  0.5 oz Parmesan  1 tsp Tuscan garlic seasoning  1 oz Veggie broth  0.1 oz Scallion  0.4 oz Shallot Preparation: The cauliflower and red cabbage or steamed while the meat was prepared. To prepare the meat the scallions was added she's a nonstick pan and cook until slightly charred. The Italian sausage was added next and cooked while breaking it up into pieces until mostly browned, the Tomato was then added to the pan. Last n was the broth and seasoning everything was cooked until the liquid was mostly reduced.  by the time the we just finished cooking the cauliflower was soft enough to be broken up. This was done in a separate bowl and then it was mixed with the standard cabbage. The steamed vegetables were added to the Bowl first and then topped w...

Making: Creamy tomato soup with smashed Parmesan potatoes 1 serving prepared  Here's what I have: Soup 13.5 oz Tomato 2 cloves Garlic 1.5 oz Shallot 0.6 oz Butter 0.3 oz Scallion 1 oz Heavy whipping cream Smashed potatoes  1 tsp Garlic bread seasoning 1/4 tsp Salt 8.3 oz Potato 0.6 oz Butter 1 oz Parmesan Preparation: The potatoes were steamed until soft and then smashed down on a baking sheet. Some melted butter was added to some of the garlic bread seasoning.  The potatoes were brushed with The Season's butter and topped with some Parmesan. These are then placed under the broiler so the cheese could melt. The vegetables were prepared by chopping the  scallion and garlic into thin slices and  the tomatoes into chunks.  The remaining butter was melted in a small pot and a garlic and shallots were added. This was allowed to cook until soft and then the tomato was added. On medium Heat the tomatoes cooked until they were completely soft and a...

Making: Tomato basil chicken dinner 1 serving prepared  Here's what I have: 6 oz Boneless skinless chicken breast  1 small bunch Basil  2 tbsp Tomato paste  4.2 oz Roma tomato  6 oz Cauliflower  0.6 oz Shallot  0.9 oz Parmesan  1 oz Heavy cream  1/4 cup Veggie broth Garlic salt Salt/Pepper  Preparation:  The cauliflower was started first by boiling water in a small saucepan and the cauliflower was left to cook on medium low heat. These will be cooking for most of the prep time for the other ingredients. At the end it will be mashed up. Half of the parmesan and some shredded! basil will be added along with a tiny bit of garlic salt to taste. While the cauliflower is cooking the chicken was cooked for 5 minutes per side. Once the chicken was finished it was placed on the plate and covered while the chunky tomato was being prepared. To make the chunky tomatoes, The Roma tomatoes and shallots were added to the non-stick ...

Making: Baked parmesan chicken & vegetables  1 serving prepared  Here's what I have: 8.8 oz Chicken  5.6 oz Red cabbage  5.1 oz Carrot  0.5 oz Bacon butter  1 tsp Mushroom stock (dry) 1/4 tsp Pepper  1 oz Parmesan  1 tbsp Sour cream 1 small Scallion  Preparation: The oven was preheated to 425 degrees. The bacon butter was melted and a little bit of the mushroom stock pepper mix was added to it before tossing the carrots and scallions white and some of it. The rest was used to brush the cabbage. Once these were ready to go I put them in the oven and set the timer for 25 minutes. Next the chicken was coated in the rest of the mushrooms/pepper mix and the tops were coated with sour cream and Parmesan. These went onto the same baking sheet with the vegetables once they had been in the oven for 7 minutes. Total cook time on the chicken was 18 minutes.  During plating the vegetables were topped with the scallion greens. T...

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: 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...

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: Hamburger with parmesan, caramelized onion, parsley potatoes & green beans  1 serving prepared  Here's what I have: 6.9 oz Potatoes  5 oz Ground beef  1.5 oz Parsley  0.7 oz Butter  3.1 oz Green bean  3.2 oz Onion  O.3 oz Beef bullion  O.7 oz Parmesan 1 oz Veggie broth (not pictured)   Preparation: To start I got a pot of water hot so I could boil the potatoes. These were set on a timer for 15 minutes. Once the timer is up I just let the potatoes sit in the water while I prepared the onions. After the potatoes were done boiling I start at the onion mix by putting a bit of the butter in a hot pan along with the onions. The onions were cooked until slightly Brown and then the veggie broth and bullion were added. Everything was cooked together until the liquid was reduced. At the end I tossed and some of the parsley and mixed well then removed everything from the pan. Back to the potatoes, I drained the water of...

Making: Everything bagel meatballs with cucumber and tomatoe salad. 1 serving prepared   Here's what I have: 1 Cucumber  7 oz Tomatoes  1 Shallot  Basil balsamic seasoning  1 tbsp Parmesan  1 tsp Gluten-free pretzel crumbs  1 tsp Worcestershire sauce  1 tbsp Everything bagel seasoning  5 oz Ground beef Preparation:  For the meatballs I combined the parm, crumbs, Worcestershire, bagel seasoning and beef. This was split into 8 small meatballs and left to rest for 2 minuets.  These were cooked in a nonstick pan for 8 minuets.  To make the salad I combined the veggies with some of the balsamic seasoning to taste.  The plate! These were tasty but I had an issue with the meatballs wanting to fall apart. Egg and a bit of rice or potato flour would have helped bind them together better.  - Kris 

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...

Reviewing: Spicy Maple chicken with mashed sweet potatoes & roasted green beans 1 serving prepared   Here's what you get: Sweet potato  Panko brand crumb (not used) Sour cream  Maple syrup  Chicken breast  Fry easoning  Green bean  Chili flake Substitution: Parmesan  The sweet potatoes: I steamed mine over high heat for 10 minutes before mashing. This eliminates the need for additional salt and the potatoes don't lose thier flavor. The protein: The panko wasn't used so this went fairly quick. The parmesan mixes well with the fry seasoning. I  didn't add any additional salt like the instructions call for because cheese was used. The cut of chicken cooks quickly as well since it is a smaller portion than store packaged meats. The green beans: I should have steamed these as well, in my smaller oven they tend to go extra wrinkly even with the short cooking time. The sauce: This didn't take much effort you just put some of the ...

Today I'm playing with Chēbē cheese bread mix, one half will be turned into pizza dough today. Here's what I have: 1 box  cheese bread mix 2 tbsp Arrowroot flour  2 Eggs 2 tbsp Butter  4 tbsp Heavy cream water mix To make the dough I combine the Chēbē and arrowroot. Next the egg & heavy creme/water are mixed together in the bowl. Once these are well mixed I add in the flour mixture and mix until it has a crumble consistency. Next the butter goes into the bowl and then mixed until completely combined dough ball is formed. The dough is cut in half. Pizza additions: 1 tbsp Rosemary garlic spice  2 tbsp Almond flour  2 tbsp Parmesan I broke the dough half into smaller pieces and mixed the spice and almond flour into the dough. The mixed dough was broken up again and the parmesan was added then mixed again. When the third mix is completed you'll have your pizza dough. I used a dou...

Reviewing:   Crispy Buffalo spice chicken with blue cheese sauce, sour cream 'n' chive mashed potatoes and roasted carrots. 1 serving prepared One modification was made to eliminate gluten. This recipe is largely oven based making it perfect if you have other tasks to complete. The recipe can be found on the Hellofresh website.  Here's what you get: Yukon Gold potatoes  Carrots  Chives  Fry seasoning  Sour cream  Chicken cutlet  Panko bread crumbs (not used) **1/4 cup parmesan substituted  Frank's RedHot original seasoning blend Blue cheese dressing  Cholula hot sauce The potatoes: These were super easy to put together, I made them smoother than the picture suggested I ended up boiling and waiting until everything else was nearly done to finish them. Out of all the prep this took the most time to complete. The protein: Since I can't have panko, parmesan became the breading substitute. I didn't need to use butter for the...