A dang food blog

Making: Roasted cauliflower and carrots with Ginger orange sauce 1 serving or 2 sides prepared  Here's what I have: 13.9 oz Cauliflower  1.4 oz Shallot  0.5 oz Garlic  4.1 oz Carrot  1 tbsp Honey  2 tsp Orange Ginger Spice  0.2 oz Scallion  4 oz Chicken broth  0.3 oz Avocado oil  1 tbsp Tamari sauce Preparation: The small convection oven is preheated to 425 degrees. The garlic was chopped. The cauliflower was roughly chopped and put in a bowl with the carrots. The avocado oil some of the orange Ginger Spice and a bit of salt was added and everything was tossed together.  After spreading out the vegetables on a baking sheet they were placed in the oven for 20 minutes. To make the sauce the shallots were cooked in a splash of the chicken broth until soft. Next the tamari and garlic was added. This was left to cook on medium-high heat for 2 minutes before adding the rest of the broth, honey and orange ginger spice mix....

Reviewing: Firecracker meatballs with roasted green bean & sesame rice  2 servings prepared  Here's what you get: Scallion  Ginger  Mayonnaise  Sour cream  Honey  Sriracha  Korean chili flakes  Sesame seed  Ground beef  Jasmine rice  Green beans  Not used: Panko bread crumb  Soy sauce  Substitutes: gluten-free bread crumb  tamari sauce The rice: This was prepared first I only cooked 1 quarter cup with 1/2 cup rice for 15 minutes and then continued preparation per the recipe. The protein: These are easy to put together just combine the breadcrumb, ginger, scallion, tamari sauce, salt and pepper. Then form into meatballs, these will be cooked in the oven along with the green beans. The greenbeans: To prep the green bean I added avocado oil, salt, pepper and some of the Korean chili flakes. The beans and meatballs went on a sheet together and were baked in the oven at 425 for 15 minutes. The ...

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...