A dang food blog

Reviewing: Pork bulgogi meatballs with carrots & zucchini over rice  1 serving prepared - heavily modified  Here's what you get: Zucchini Ground pork Sesame oil Sriracha Scallions Shredded carrot Jasmine rice Sesame seeds Extras: Homemade bulgogi sauce  GF pretzel crumbs  Honey  Tamari Not pictured/used: Bulgogi sauce Panko bread crumbs Ginger (I didn't receive any) Lime     (I didn't receive any) The rice: This went on first. I cooked 1/4 cup of dry rice in 1/2 cup of water with avocado oil and rice vinegar for 15 minutes. The protein: The meatballs were prepared a few hours before dinner.  I had to substitute with my own bulgogi sauce and gf pretzel crumbs in place of the panko. These were mixed and set to rest in the fridge. The bulgogi sauce is the same as a previous recipe I made with the addition of pear. Check this out:  the Colonel's original recipe Total cook time on the meatballs was 12...

Making: Mostly veggie bowl with bacon 1 serving prepared  Here's what I have: 2.5 cups French beans  2 cups Button mushroom sliced 3 slices Bacon, cooked 3 cloves Garlic  1/2 cup Shredded carrot  1 tbsp Onion flakes  1 tbsp Stock oncentrate 1/2 tsp Bacon butter  *Not pictured  Mozzarella cheese  Broth or water Preperation: After heating up the cast iron I dropped in the mushrooms and bacon. These were took together until the bacon was warm and fat beginning to cook off into the pan. Next I added the onion flakes garlic and stock concentrate. These need to be cooked together until the mushrooms are thoroughly cooked, they will shrink slightly and become darker.  After these were cooked thoroughly I removed them from the pan and put in the 1/2 teaspoon of bacon butter followed by the French beans and shredded carrot. Since the carrots are shredded and the beans cooked quickly this won't take long. I added a bit of broth in this part...