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...

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: Quinoa and veggies  1 serving prepared   Here's what I have: 1 cup Veggie broth  1/2 cup Quinoa  1/4 cup Parsley chopped  2 cups Cauliflower  1 cup Red cabbage  1/2 cup Sugar snap peas  1 tbsp Tones Tuscan garlic seasoning blend Not pictured: 1 tsp butter  Preperation: The kid who I was prepared first after boiling the broth. I put the quinoa in along with the butter and brought to a boil then cooked for 15 minutes simmering.  After the 15 minutes the Tuscan garlic seasoning and parsley were added and well mixed in. This was set to the side to finish absorbing the rest of the liquid while I got the vegetables ready for steaming. Using a steamer basket and about 3 cups of water brought to a boil the veggies were placed in the basket. These were steamed at high heat for 10 minutes before plating. Any additional salt,  oil or seasoning can be added at this point. The plate: This was a fast meatless meal ...

Making: Everything bagel potato veggie Bowl! Serves: 1 (2 servings if used as a side) Here's what I have: 1/4 cup White onion 1/2 cup potato  2 cups red cabbage 1/4 cups beets 1/4 cups parsley chopped 1/4 cups carrots  1 tbsp butter cut in half 2 tbsp everything bagel topping  1/4 cup broth  Preperation:  The cabbage and beets were steamed.  Because these veggies are cut pretty thin it only takes about 10 or 11 minutes after the water is brought to a boil. These can be cooked last.  I got the cast iron hot I put in half of the butter and the carrots as the butter melted I stirred the carrots around so they were coated in butter. Next in, the potatoes and onion.  These were cut small so they were cooked pretty much the same way you'd do any potato hash.  After allowing them to cook for a while I put in the broth and cooked until the potatoes and carrots were soft.  Next in, the parsley and I let everything cook down until mos...

Using some  pre prepped veggies and odds and ends from other meals I'm making a pot of my weekly Lunch soup. You can make it with whatever veggies you might have around. Here's what I have: 1 cup Asparagus stalks 1 cup Broccoli stalks  1/2 cup French beans (found last min!) 2 cups Carrot  2 cups Red cabbage  1 cup Onion/Shallot mix 4 cloves Garlic chopped  1 cup parsley  3 tbsp Bullion  1 tbsp Ginger  1/2 stick Butter 6.5 cups Liquid (water or stock) How I make it:  To start I get the butter in the pan and brown it just slightly before adding the onion and shallot mix. Those are cooked down and the garlic is added and cooked for a minute or so. The carrots are added next followed by the rest of the veggies. Next add 2 cups of liquid, the bullion and Ginger. The parsley goes in after that followed by the rest of the liquid, mix well.  The pot is brought to a boil and then turned down to medium or lower heat. Once t...