A dang food blog

Making: Bacon wrapped chicken tenders salad  1 serving prepared  Here's what I have: Protein: 6.1 oz Chicken tenders  3 strips Thick cut bacon  Pepper/Paprika (not pictured) Vegetables: 4 oz Red cabbage  3.8 oz Cherry tomato  2 oz Persian cucumber   1.1 oz Yellow pepper  2 tsp Everything bagel Topping  1 oz White wine vinegar  Preparation: Small convection oven was preheated to 425 degrees on convection setting. To prep the chicken it was wrapped in the bacon and secured with toothpicks. Pepper and paprika were sprinkled on. Using a cast iron pan it was first heated up on the Stove Top and the chicken was added and allowed to cook for a few seconds before placing the pan into the oven for 22 minutes. While the chicken was cooking the salad was prepared by combining the white wine vinegar and everything bagel seasoning to the red cabbage covering it then setting aside. The tomatoes were sliced and also set aside wit...

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: Roasted sweet potato, onion and red cabbage  1 serving prepared (2 servings if prepared as a side dish) Here's what I have: 11.5 oz Sweet potato  7.1 oz Yellow onion   2.2 oz Red cabbage  0.9 oz Monterey Jack cheese  0.2 oz Avocado oil  0.3 oz Beef bouillon concentrate  0.2 oz Scallion Preparation: The scallion and cheese were held to the side. This will go into the dish last. The oven was pre heated to 425. In a large bowl the Cabbage, onion and sweet potato or combined with the avocado oil and beef bouillon mix. A little bit of pepper was also added. After placing the veggies on the sheet pan these were placed in the oven for 35 minutes. The plate! - Kris 

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: 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: 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...

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...

Making: Today I'm experimenting with Montana Mex Sweet Salt and accidentally turning red cabbage into a super Gothic side dish. Here's what I have: 2 strips Bacon 6 oz Pork loin  1/4 tsp Montana Mex sweet salt  1/4 tsp Garlic powder  1/4 tsp Onion powder 4 toothpicks  First I mixed all of the spices together and rolled the pork loin in it and then wrapped the pork in the bacon and used any remaining spices over the bacon. Secure any loose ends of the bacon to the pork with toothpicks. Here is the prepared pork loin. It will go in an oven preheated to 450 for 20 minutes total. And then 5 minutes to rest. Sides! here's what I have: 1/4 cup White onion 1/2 cup Red cabbage  1/2 cup Broccoli  1/4 cup Diced carrots  1/4 cup broth 1 tbsp butter cut in half To make the sides I got the cast iron hot and put half the butter in followed by the carrots. These were cooked until mostly done and then I added the red ca...

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...

Pork Bulgogi  Serves 1 My first attempt to make bulgogi with a limited amount of ingredients. Day 1 Here's what I have: * Marinade 1/4 cup tamari  2 tbsp brown sugar  2 tbsp sesame oil  3 cloves of garlic - pressed  1 tbsp Ginger 1 tsp red pepper flakes  1/4 tsp pepper  6 oz pork loin Frozen for 45 minutes and thinly sliced. The pork was marinated overnight, the recipes I found stated you could do so for an hour or two and be just fine. For this recipe I am missing red pear and red pepper paste. I'll make a second attempt when I can get those and compare.  Day 2 Prep your finishers, I'm adding shitake mushrooms to the meat. Today I'm doing rice and red cabbage as sides. What I have: Marinated pork  2 green onions sliced  1 tbsp sesame seeds  1/4 cup green onions white/green 1 cup red cabbage  1 cup shitake mushrooms  1/4 cup rice When your rice or other sides are nearly done heat...