A dang food blog

Making: Veggie bowl with sun-dried tomato and Parmesan 1 serving prepared  Here's what I have: 3 cups Kale 1.5 cups Potato 1/4 cup Baby corn 1 Shallot  2 tbsp Sun dried tomatoes 1 tsp Chicken stock concentrate 1/2 tsp Garlic paste Not pictured: 2 oz Vegetable stock 1 oz Parmesan cheese 1/2 tsp Bacon butter Preparation: Using a hot non-stick pan I melted the bacon butter and add the potatoes. The potatoes were rolled in the butter to make sure they were well coated and the heat turn to medium. The light was placed on the pan and the potatoes allowed to cook for 10 minutes. After they've been cooking for 10 minutes I return the heat too high and added the shallot, stock concentrate and garlic. These are cooked until the shallots were going clear. Next I added 1 oz of vegetable stock and sun-dried tomato. These were cooked until the liquids were reduced and the potatoes are able to be poked easily with a fork. I've been removed this mixture from the pan.  The...

Making: Ranch Nachos! 1 large serving prepared  Here's what I have: 1/4 cup Mexican cheese blend  4 oz Ground beef  1/4 cup Tomato  1/4 cup Green pepper  1/4 cup White onion  1/4 cup Sour cream  1 tsp Stock concentrate  1/4 tsp Garlic powder  1/4 tsp Pepper  1/2 tsp Ranch seasoning  Ranch flavored Norito chips Preperation: First I made the ranch sourcream by adding 1/4 ranch seasoning to the sourcream and set it aside. After heating up the cast iron pan I added the burger to begin browning. Halfway through I added the white onion, stock concentrate, 1/4 teaspoon ranch seasoning, garlic powder, pepper and cooked until done. Once all the ingredients were cooked, in the bowl I put the ground beef along with the other toppings adding the sourcream at the end.  The bowl!  Usually nachos are my Thursday thing if I'm having junk food and bad movie night. The flavors for the meat, chips and sourcream can be...

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 ...