A dang food blog

Making: Cilantro Ginger meatballs with veggie salad 1 serving prepared  Here's what I have: Cilantro Lemon juice Honey  Ginger Ground pork Tomatoes Cucumber Onion Garlic Avocado oil Almond flour Preparation: Half of the ginger and garlic were run through the food processor with some of the cilantro and honey. This was mixed with the ground meat and almond flour and then formed into meatballs. The meatballs were cooked in an oven preheated to 350 for 16 minutes. To make the salad the rest of the onion the cucumber and tomatoes were combined with some cilantro, avocado oil, and lemon juice.  The plate! - Kris 

Making: Everything bagel meatballs with cucumber and tomatoe salad. 1 serving prepared   Here's what I have: 1 Cucumber  7 oz Tomatoes  1 Shallot  Basil balsamic seasoning  1 tbsp Parmesan  1 tsp Gluten-free pretzel crumbs  1 tsp Worcestershire sauce  1 tbsp Everything bagel seasoning  5 oz Ground beef Preparation:  For the meatballs I combined the parm, crumbs, Worcestershire, bagel seasoning and beef. This was split into 8 small meatballs and left to rest for 2 minuets.  These were cooked in a nonstick pan for 8 minuets.  To make the salad I combined the veggies with some of the balsamic seasoning to taste.  The plate! These were tasty but I had an issue with the meatballs wanting to fall apart. Egg and a bit of rice or potato flour would have helped bind them together better.  - Kris 

Making: Herbs de Provence Tomato soup with potato dippers Here's what I have: 1 tbsp Butter cut in half 1.5 cups Tomatoes  1/8 cups Heavy cream  Salt  Pepper  1 tbsp Herbs de Provence  Not pictured: 1.5 small Yukon gold Potatoes  Olive oil Mozzarella cheese  Preperation: Last minute I decided to add some potato dippers. I cut up some Yukon Gold potatoes, drizzled them with olive oil and seasoned with salt and pepper. These went into the small convection oven at 375 for 25 minutes. To make the soup in a small pan I added half the butter with the tomatoes cooked at medium heat until the tomatoes were soft. Taking a spoon I mashed up the tomatoes in the pan while cooking and then added the salt, pepper, remaining butter and heavy cream. Stirred well and turned to low heat. Once the potatoes were 5 minutes away from being done I added the Herbs de Provence, stirred again and let the soup rest.  During plating a bit of mozzarella was added ...