A week of homemade "Fast Food" dinners!

#AcreHomestead #FastDinnerIdeas #DinnersOfTheWeek
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[@maryschmidt6945]

A tip: do not hold your bottle of dehydrated food, herbs over your steaming cooking when measuring and adding to your cooking. You are adding humidity, moisture to your dried good.

[@annl.9942]

Not sure what you are saying. Please clarify.

[@lindsiejansen7335]

Ann L. Have you ever had older spices in a humid/damp climate? You know how they eventually clump because of the moisture? I think her point is saying that this will happen faster if she lets that water vapor absorb in from holding the open containers over the boiling/steaming food.

[@jeanniewahine5443]

@Ann L. The moisture getting into the dehydrated herbs will allow mold and yeasts to grow which in turn will speed up their deterioration. The reason we dehydrate them is to preserve them so we can still use them without worrying about them going bad. Once the water gets back in the dried product, then microorganisms can start growing in it.

[@serobinson1]

@@annl.9942 The steam coming off the pan is full of moisture or water basically. By holding a jar of dehydrated herbs over that pan that moisture or water is getting back into them. Which defeats the entire purpose of the hydrating them because that is a process of removing the water.

[@MaryDavidson911]

Negligible. It’s not going back through the cellular membrane. So it will just evaporate out again. Water takes the path of least resistance, aka, least amount of energy due to laws of thermodynamics.

[@chhardin2]

Becky, you are without a doubt the most versatile, imaginative, peppy cook since ...me! I'm 67, and so proud of you! Really! You give me hope for your generation. You are good, girl!

[@diananoonen2262]

I feel the same- very sweet comment.

[@JanicePhillips]

HAHAHA...right? I was just commenting how she cooks like I do! We women are pretty rare nowdays. I'm 49 and still have a bit of "pep" myself. ;-)

[@mimilam2618]

Becky , you are so inspiring . 74 always a city girl and started my garden farmstead. First time that Harvested and froze my bounty .I I am learning so much from you . Watching you is like hanging out with a girlfriend . Love you !

[@sharonaustin6944]

Josh gets lunches put together and does the dishes? No wonder you take him coffee in the morning...what a duo! You guys rock!

[@shirleyjjohnston5469]

Might I say I’ve notice that you always bring Josh’s name up when your preparing or cooking, cuz Josh likes this food and you want to make him happy. Your marriage is a real partnership and it’s wonderful to see. Your such a sweet young lady no wonder Josh is in love with you! ❤🇺🇸

[@alisonnewall1748]

That sauce doesn’t need ground beef, Becky. You can sauté up some mushrooms, onions, zucchini and go vegetarian with it, too.

[@nataly3492]

I love how you cook by feel and taste and not so much by following a recipe. While recipes are beneficial and I used them often, you have inspired me to be more creative in the kitchen and experiment with ingredients I have on hand. Thanks Becky! ❤️

[@twanquin788]

Nataly I love u. I think your amazing

[@Imjetta7]

Yes, this!

[@AcreHomestead]

My pleasure 😊 That make me so happy!

[@kimcritchfield5796]

Yes. Teaching me principles!!

[@michealellenburg2701]

I cook by smell and taste.

[@beezalbub7325]

Becky, nice job as usual. Food saver bags are expensive, they are also very robust. So if you cut across just below the seal you can easily wash and reuse them over and over until they become just to short for anything. (I usually oversize my bags when I make them so I can reuse them many times)

[@patriciamiller-schwartz6767]

I do the same thing with my plastic seal bags.

[@OldWorldNobility]

That’s a really good idea. Thanks for sharing.

[@lolad7779]

I do the same thing with my food saver bags too. I even have an onion bag and a cheese bag so flavors don’t get mixed when I reuse the bags.

[@thomasapayne1]

Me too!

[@emandeli1585]

Great tip!

[@shauniwarwick6091]

When you measure how much water needs to go in rice, put water in, then stick your finger in touching the top of the rice. If the water hits the first line on your finger, you know that’s enough water. Works like a charm every time.

[@mdi6792]

That's how asian people cook rice. Perfect every time!

[@shauniwarwick6091]

@@mdi6792 haha yep I’m Asian

[@mdi6792]

@@shauniwarwick6091 my husband is Asian and taught me the right way lol. I made it properly but measured out the water. Now I use the finger measure method

[@annabland1110]

I love a girl that actually seasons her food! 💕 So many people just put in tiny pinches of each spice.

[@tammiemonahan9644]

Is it just me or has Becky become more fun to watch? It has been so amazing to watch you grow this past year or so. Your confidence level, while being so down to earth and relatable, is inspiring ... I love when you post on IG when people make your recipes. I tell my kids all the time ... "My Becky says this and my Becky says that" ... "We have to do our 10 lbs of Garlic from Sam's that I bought on accident the way Becky says" ... LOL. I was just googling if I could just dump thin sliced onion and sliced radish into this huge jar of (the best thing on earth) pepperoncini juice (without heating it first) because I love pickled things with dinner and then poof - a pickled radish jar. It's fate I tell ya!

[@marylamphere2112]

Yes, I have been binging from the beginning and she has really grown as a presenter. She's put a lot of work in and it shows. Great channel.

[@nicholerich7666]

My husband packages up the leftovers after I cook too. I'm still working on getting him to do the dishes though. LOL I love your videos Becky! Every time I try something you've mentioned I tell my husband "Well my friend Becky said... "

[@AcreHomestead]

Thanks, Nichole! He doesn't wash the pot and pans so I do when I wake up but every bit helps lol

[@deannanudge9041]

I tell my husband the same thing Becky just is some one we all want to be friends with 👍

[@KikisCraftRoom]

Hahaha I talk about Becky so much in this house 🤣

[@uhhokaywhatthehell8354]

Ahahha! I talk about Becky like this too! My partner is now like “did Becky do that? Did Becky say that? Did you learn that from Becky?”

[@camilledupont-vezina5116]

Funny you call her your friend, my husband and I talk about Becky as my "home girl" 😅

[@catieb450]

Love the pasta trick. Don’t forget, you want to hear that suction and a bit of resistance when you open your jar. 35+ year canning person here.

[@christicepeda1264]

I really like the idea of canning foods. When and how did you start this process?

[@annemiller1244]

You & The Wads are my go to channels! Love that you all watch each other. It’s like two of my most favorite worlds colliding!

[@paulineclarke5388]

When I watch some KZbin channels who cook their stoves look like they are just out of the showroom, I love that you are so natural Becky and you obviously use your equipment as it should be used ❤️

[@nancysala7769]

Love Josh, he always sounds so appreciative of your cooking.

[@Amanda-gg6kz]

They really lucked out on each other, I love seeing her reaction to how he appreciates her cooking.

[@candiceduncan8177]

I told my husband about your video on canning meat. He could not wrap his head around it until I pointed out the concept of canned tuna and canned soup which sometimes has meat. It’s the same but instead of tin, you use glass. 😄

[@AcreHomestead]

That is awesome! It totally weirded me out too and my mother in law keeps doing it and she loved it so I finally tried it! I love it!

[@homefries5557]

Lol, my hubby too!

[@sknap2728]

Same with my husband. I reminded him he eats canned chili with beans. And, I reminded him Becky did say it was weird, but good. So, maybe we'll try that at some point.

[@kelligarza5199]

You should totally try roasted radishes!! They are low carb and roasting them changes the flavor from sharp to mild and yummy.

[@AcreHomestead]

Great idea!!

[@organicgreenpeace6360]

Been looking for a way to cook radish different, thanks friend.

[@elizabethsessions4486]

Yes. I do them in the airfryer with a butter and olive oil mix, salt, pepper, garlic, thyme. Omggg! So good

[@deborahhoward9495]

Or, be really Southern and saute in bacon grease. Yum!

[@rebeccajones9735]

I think roasted radishes taste like turnips...yum!

[@jezebel4550]

typical ratio for rice is 2X liquid to rice (1 cup of rice + 2 cups of liquid) - once the liquid comes to a boil - reduce heat & cover - simmer for 20 minutes (I usually turn it off at 15 then let it sit on the burner for the last 5 mins) my rice is always perfect, I don't rinse rice prior to cooking - with a dish with more ingredients it's hard to tell as some of the liquid may absorb into the other ingredients or other ingredients might produce liquid - when I see people stirring rice as it's cooking I cringe, my mother always told me DO NOT REMOVE THE LID until the 20 minutes is up. It was a rule, no peeking.

[@oldstuffbethtx8052]

Yes! That’s exactly how I learned to cook perfect rice. No peeking.😀

[@dawnmontoya4444]

Instant pot rice is closer 1 to 1; however, added ingredients make a difference.

[@jonap5740]

You can also make rice using way too much water, and drain it. It works out fine. Chetna Makan, on youtube here, says to always rinse the rice to get rid of the extra starch. Lots of ways to skin a cat, as my mother used to say!

[@Jules8294]

We just canned 5 quarts of beef stew and it was amazing! A GREAT channel to follow for freeze drying is Retired at 40, he’s taught us soooooo much! Our freeze dryer is constantly going!

[@AcreHomestead]

If you want to watch how Renee and I made the pasties the video is here! kzbin.info/www/bejne/aGe1lImcgpqEadk Pastie Recipe - scratchpantry.com/recipes/2022/3-authentic-up-pasties?rq=pasties

I'm from the Upper Peninsula of Michigan and grew up eating and making pasties. I was in 6th grade the first time I made them. You can eat them hot out of the oven, or cooked and cold from the fridge (great for taking with you on a road trip or out fishing). There are shops in the U.P. that sell pasties, but the best are homemade. 💚

[@jocelyncalvillo9354]

I love opening KZbin and being surprised by a video you post. It’s a great feeling and just what I needed for today. Have an amazing day! ❤️

[@AcreHomestead]

Thank you so much!

[@Imjetta7]

Me too! I was needing some Becky time, and there she was!

[@anettehjhus5737]

Me three. Have a great day. It's 10 o'clock a night here so sweet dreams to me 😊

[@jocelyncalvillo9354]

@@anettehjhus5737 I love how Becky’s videos cross borders! Here, it’s 4:23pm. Have a great night!

[@savanah1407]

Yesss red wine really makes pot roast “pop” as well. Also, I heard a benefit of adding cream/milk to tomato based sauces help minimize heartburn.

[@katieeckler7543]

Wow! That’s interesting.

[@nerlana1281]

I never knew what I was missing until I added wine to a pot roast the first time and WOW it really does help break down the fat and renders it into a beautiful sauce, my Hubby never really loved my pot roast until I started making that way and I do beef tips the same now!

[@nicollealphonso9189]

You can also cook the rice separately and then mix everything when it’s done

[@jennylam9402]

Or soak the rice first to cook faster.

[@rorie1326]

Your parents are wonderful!

[@AcreHomestead]

thanks! I think so too!

[@debc8402]

I broke my knee cap last weekend I think I'm going to be watching lots of your cooking ideas Thanks For feeding My mind! It helps alot!

[@AcreHomestead]

oh no! I hope you get better soon!

[@sylvies5848]

Oh Deb, I broke my kneecap out in my garden 4 weeks ago today. I’ve been watching all of Becky’s videos too. I’m so sorry you have to go through this-be patient and keep that leg rested!

[@monstermcboo7282]

Whenever I cook rice or quinoa in the IP, I use the rice setting regardless of what else is in the pot. It always comes out perfect. My favorite is to make chicken and quinoa on the rice setting because the chicken comes out throughly cooked but tender and juicy, and the quinoa turns out so flavorful and kind of fluffy.

[@lovelylisawarriorqueen7923]

I love how you let the tomatoe paste roast in the pan to carmelize a bit. My mom taught me this trick and really brings a lot of extra flavor

[@craftingandstuff]

Yesterday i made Korean bowls with ground meat, a dish i make frequently and i used your tip of really browning your meat until it’s caramelized. Wow was it the best tasting it’s ever been. Thank you so much for all of your amazing tips and cooking inspo!

[@lindajeanhouse6443]

I have only discovered your channel recently, but I am about ready to put life on hold and binge watch from your first podcast. I love what you do. Everything about it. You explain things so well, I don't have any questions. You use real ingredients that I have in my kitchen or have easy access to. You choose delicious meals from a variety of cuisines that I love. My only wish is that I lived in your community so we could plan some days to cook together. Or maybe a co-op to share large meals with other people. Meaning make a huge batch and break it into smaller servings to share. I'm totally fan girling here.

[@kimberlyhenry7717]

I don't know if you have a video on this already, but I would love to see how you dry your fresh herbs for use dried for the rest of the year. 🙂

[@Bnsmimi]

I have never looked forward to someone’s new videos as much as I do yours, Becky. I have watched all of your old videos and now I am rewatching some. You have taught this 59 year old grandma so much and have made me excited to cook again. Thank you!🌻

[@libbywilson3064]

I second what you said..and I'll be 59 soon...(8 weeks)...

[@norakorkalo3920]

My sister lived on the U.P. in Michigan. Some would use ketchup on theirs, others would have gravy (not spaghetti red sauce but beef gravy) and I would have sour cream.

[@lpschick7237]

Becky I have to say I REALLY enjoy these types videos. Working FT being able to make a quick delicious meal in a quick amount of time is even better. They all look delicious.

[@rebeccaleger1683]

I made the first meal, it was SO delicious. I didn't have any red wine, and it still turned out amazing!!! Thank you, Becky!

[@coolgirls4855]

You can always freeze left over wine in icecube trays, handy to add to any recipe.

[@AcreHomestead]

That's a great idea!

[@lisam5744]

What is this 'leftover wine' you speak of? LOL

[@savanah1407]

Genius!

[@kristenevans4557]

That’s what I do! Great for those recipes you only want a tablespoon or 2. I also use the Rubbermaid small containers you always get in the sets- probably for salad dressing, then you can freeze a 1/4 cup at a time.

[@norahalmquist9907]

Thanks I wondered that

[@tamarajeanmains]

A week of dinners has been my favorite video yet and the bar is high! Makes me want to cook out of my comfort zone!Please do more of these. My mouth was watering!

[@jmwoods1428]

Josh is always so sweet. He loves everything you cook. You are awesome Becky. Thanks for the great videos.

[@vegemitegirl1971]

Our boys are 21 and 23. When hubby and I travel together for his work I always leave meal kits for the boys. They both know how to cook from scratch but I prepare their favourite dinners as meal kits. All they need to do is reheat.

[@kellymueller9818]

I'm from the U.P. as well and now that I live 12 hours from there missing pastys is a real struggle.

[@gigawebsurfer]

I always like to add Worcestershire sauce to my bolognese, it adds some extra depth.

[@nicollealphonso9189]

Jambalaya is really a dish that was meant to use up whatever meat leftovers you had,you can use pork,chicken or seafood to it.

[@grannyhebert2262]

Celery, onions & peppers = trinity. Adding garlic makes it holy trinity.

[@bethsands7665]

You are so organized and knowledgeable in your culinary skills of flavors and spices that work well together. This was an awesome kitchen experience episode of easy and tasty meals which I appreciate. Thank you

[@katieeckler7543]

Wow! The canned meat is a game changer! The way you cook is so ingenious! I love learning new tips about how to work ‘smarter, not harder!’ You’re very efficient!

[@RiseandShineSuburbanHomestead]

Try roasting your radishes- amazingly delicious! We are Polish, so we eat golumpki (stuffed cabbage) very often!

[@jessicaharris4212]

The idea of canning meat has always been off putting to me but your videos have really opened up my eyes to all the ways that I can preserve food. Seems like I learn something new every time I watch and I love that!

[@AcreHomestead]

I totally felt the same way but it's really good and so so helpful!

[@angelal6700]

The home-canned ground beef is so VERSATILE! Taco seasoning, or chili; spaghetti, lasagna, ANY slowcooker recipe. A mushroom/brown gravy -casserole with mixed veges and a mash potato hat [cottage pie], (A1/steak sauce really adds a pop to this); drop the meat on rice, noodles, potato, and add veges. [Home canning. TIP#1-raw pack meat start lean as possible. TIP#2-time, time, time. Schedule the time. TIP#3-YT, YT, YT for the win.

[@deborahlawing2728]

I have canned chicken and pork on my pantry shelves (we ate all the beef) right now. Add a sauce, pour over some type of starch and supper is served. The chicken makes a great chicken and dumplings meal. The pork can be used in a stir fry or creamed over mashed potatoes, rice, or noodles. Canned meats are the best.

[@organicgreenpeace6360]

Thanks for a positive upload, it's been a bit of a hard day with different real world and personal world stresses, this is nice to just enjoy alongside everyone and feel like today we relax with cooking. I made a homemade greek yogurt dip today inspired by all you hard working wives making healthy meals, and cut up some organic fruits - I feel blessed to be able to afford food this week, and was so happy to serve my wonderful spouse some good food as well.

[@AcreHomestead]

Wow thank you for sharing!

[@RealLifeLiz]

Exactly how I feel.

[@MistyRaymond]

I’ve never put cream in spaghetti sauce. Looks and sounds amazing! Will try next time.

[@AD-rp8xw]

Becky you give me confidence to use the heck out of my spices! So much more flavor in my cooking! Thank you!

[@bethlewis9981]

I am not much of a wine drinker but I really do like to cook with it. So I buy those six-packs of little bottles of red and white wine and keep them on hand for when a recipe calls for it. Great and I never waste the rest of a big bottle when the recipe only needs a half cup or so.

[@dotcassilles1488]

I just freeze what's left, either in ice cube trays or in a small zip lock bag put inside a small plastic cup. Take the cup out when the wine is frozen.

[@MistyRaymond]

Another quick clean up tip. One I LOVE… line your baking sheet w heavy foil first then parchment paper. When done cooking, the clean up involves balling up the parchment and foil and putting it in the trash!! It’s a “game changer” as you say!

[@Mama_Nells_Garden]

I love these 'quick' meal ideas..... it's so helpful for those of us that are on the go constantly or just want something simple and delicious. Thank you!

[@clarissawagner9847]

I love how you and Kim talk about eachother in your videos. That is support 💕

[@wendybertie1395]

Hello Becky and Josh good to see you in the kitchen cooking again. God Bless you and Josh and your families from a viewer in Toronto Ontario Canada

[@mornarobbins7595]

Try using boxed wine that way it lasts a long time and you have red and white wine on hand at all times. I've been doing this for years and love this hack.

[@Amanda-gg6kz]

That was really awesome to see how your meat canning project translated to having to cook quick meals in real life situations. It feels like canning meat is a real game changer for you now. Thanks for showing us your journey in this. You've helped inspire me a lot in my kitchen since I discovered you in March.

[@lisawestmoreland9799]

I find that the canned burger is fantastic..I was so nervous to try it when I first canned it but now I see why people are canning it...great time saver

[@Garzavalli]

I love that you have "saucy" meals. I do not like meals that don't have enough. This looks great!

[@chelseajones4141]

Loved the "fast" food concept Becky! We need smell-ovision, everything looked delicious 🤤 Btw, if you prefer your rice less "gummy" and firmer texture, I recommend just rinsing it 2-3 times in a bowl in the sink and swishing the rice a bit with your hand to release the starches. It only takes about a minute, but is well worth the effort. I learned this technique from my Filipino friends families, and in the Japanese restaurant I worked in during college. You'd be surprised- the starch clouds up the water like milk. Hope that helps!

[@Alexis_9339]

Yep. I always always rinse my rice. So much better

[@judybennett6444]

Wow! That Kung Pao Chicken sounds really good. I would like to see a vid on how you process your herbs and spices from the garden. I would like to try that myself. Also, tell Josh what a peach he is! Would like to see more of him with you together. Love from Gresham, Judy

[@jamesbacon7415]

Becky, I love the way you roll your eyes when you taste your food and let us know how much you 😍

[@kellybesse4625]

❤️ Becky, absolutely love you, girl, but onions, peppers, and celery is trinity. Add garlic to the mix and it’s holy trinity. Much love from Cajun country. I’ve never seen jambalaya like this, but I’m here for it! It’s all about using what you’ve got. ❤️

[@carolmain9462]

Hello Becky Thank you for sharing your vlog much appreciated by us all please keep up with the great work that you do you are such a darling and share inspiration with us you have a heart of gold

[@colleenbellscanadiangarden9180]

Always enjoyable watching you in the kitchen and in the garden

[@jenniferjones1976]

You are a celebrity. I also follow Good Simple Living and a follower referenced your channel for food preservation and gardening. I was so excited they mentioned you. I love all your videos.

[@ammm6854]

You encourage me to get up and do, and give so many great ideas! Thank you!

[@janetdalby6076]

I do wish I had cooked ahead when my family was young and here at home. We had many nights dinner was PBJ or Breakfast :)

[@deborahlawing2728]

Nothing wrong with that. My kids all survived and even thrived on those meals. Now my 7 year old grandson loves pancakes and eggs for supper when he spends the night.

[@theresawilliams7327]

I am so glad you painted so you an FINALLY hang the original art you mentioned that you have collected over the years! How exciting! Think about spot lighting the art so it pops! There are many ways to light art easily. Search youtube! Bless you!

[@feliciaalbanese3338]

I agree with everything you said about using wine with cooking. Me personally I don’t care for wine in my everyday red sauce. But your sauce looks great. It’s amazing the emotion a red sauce can bring up inside a person

[@conniehubbard2142]

Oh my goodness, I have canned stew meat for forty years. I love it, I can make dinner for 15 people in twenty minutes. You are such a great teacher. I have never used wine in cooking.

[@hannahbaca1884]

I love your channel! So glad I discovered you. My grandmother taught me how to can and make pies when I was around 10 years old. I was so excited to find someone and learn new ways to do things. You are really easy to listen too and great content

[@kristalayers8483]

Michigan girl here🙋‍♀️ love me some pasties!!

[@susanjones3177]

Me, too born and raised. Susan, Becky’s Mom.

[@daniellemanning1458]

Everything looks delicious! I wish I would've seen this earlier today, because we harvested a bunch of radishes from our garden yesterday and I decided to try pickling some and your quick version would've been more simple. Anyway, this is our first year having out garden and our radishes are our first harvest. I was so excited!

[@Glitch68]

It was so exciting to hear you talk about Kim! I love her videos too! All those meals looked delicious, thanks for the ideas!

[@IrishQT07]

Stuffed cabbage (or Golabki in Polish) is one of my favorite things to make! If you have a Polish deli or grocery store near you, pick up some potato dumplings (kluski slaskie) to have on the side (slathered with butter). TOTAL comfort food and so, so yummy!

[@roxannegray2796]

A cooking spaghetti tip I saw on Facebook years ago is to use a deep skillet, cover your spaghetti with cool water and heat them together. The spaghetti cooks as the water is heating. Macaroni doesn't work the same. I've tried it. Great for spaghetti though and less heat in the kitchen in summer.

[@dianneD27]

Hi from Melbourne Australia Becky 👋👋👋 Having my breakfast and watching you cook , perfect way to start my day Xx

[@Mrs.Kat26]

I use my canned beef for tacos, sloppy Joe's, spaghetti and so much more! My kids are able to open a jar and add it to macaroni and cheese making themselves hamburger helper! Thanks for sharing!

[@leatonyaking1]

Thank you for your content.My family loves watching.

[@robnL1000]

My Cajun husband schooled me years ago on how to properly pronounce andouille. It’s “on-dew-we”. Love your videos.

[@va1445]

I love to watch your cooking videos, especially when you haven't shopped because I can relate to that so much! LOL You improvise and adapt to make dinner with what you have which give me some great ideas. I want to can meat now!!

[@AcreHomestead]

Thank you so much!!

[@carlittasnewlife4404]

😃yes, Kim has me eating roasted veggies!!! You two are my FAVORITE KZbin channel ❤

[@mrsdscraftdesk]

Hi from South Louisiana! Jambalaya traditionally does not have tomato. Smoked l’andouille (yes it gets the L as the word is French!) is used. The veggies are put in and a small roux is made. Then the liquid, meat, and rice is all added at once. Going with tradition, use whatever leftover meat you have- roast, burgers, ham, chicken, turkey- anything. Rice/water is a 1/2 ratio; add rice to equal your meat amount and half again. Then double that to get how much liquid you need to add. Cover and leave it for at least 30 minutes. Stir and cover for another 30 minutes. Too much stirring will let the liquid evaporate out, leaving crunchy rice. Some crazy variations are adding leftover red/white beans or using pasta instead of rice- that’s called pastalaya. You could also add leftover rice or leftover pasta to speed up cooking. Lastly, most jambalaya doesn’t include wine or paprika. I’ve never heard of putting lemon juice on it. (Just a side note, a dish with tomato is a coubion.) And it’s funny to me that you’re wearing sweaters and long sleeves- we’ve been swimming almost every day since mid-May!

[@rachelprice9768]

I swear I was just thinking I wish Becky would upload today! Thank you for great content!

[@AcreHomestead]

You're so welcome!

[@lorelireynolds3541]

I’d love to see a video on canning the cooked meat! Not sure if you already have one. Love your videos.

[@anettehjhus5737]

I watched one of your videos today. The one were you make strawberry jam. A tip I learned recently is to keep the sugar warm in the oven so when you add it to the fruit it will come to a boil faster. Thank you for sharing with us. I learn a lot.

[@marlonllewelyn9565]

Nice job , also rice usually takes about 20 minutes to completely cook as I have noticed 😀

[@texasproud8822]

Great ideas for fast meals. Josh is such a sweetie.

[@yeseniacannon6333]

I roasted potatoes, carrots, and red onions. I didn't have the Korean spices but it was still delicious! Thank you Becky for the inspiration. 🥔🥕🧄🍴🥤

[@sandrab4394]

Regular rice (not instant) is 2 parts liquid to 1 part rice for 20 minutes! Perfect! It looks amazing!! Love the chive flowers! Love love love your videos!!!

[@AMomNow]

I love how much season you use

[@diystuff608]

Becky! You're amazing. I'm so inspired by your 'can do' attitude, energy, creativity and ability to GET SO MUCH DONE. And, your ability to think WAY ahead regarding meals is inspiring and you have given me more ideas for our meals. Much love, health and happiness to you, Josh and your loved ones.

[@cindymackay-musso8317]

I love your channel and I really need to expand my garden now that I see how you are able to preserve your harvest. A tip for your rice, the ratio is twice the amount of fluid as rice. Keep up the excellent work!

[@michelleday6876]

My tip for a gourmet "fast food" meal and meal prepping: frozen pre-cooked mushrooms. While doing a big shop at a restaurant supply type store in March 2020. I decided to buy a 10 lb (or was it 15?) box of whole mushrooms to take home to pre-cook and freeze. Was it a lot of work to chop and saute? Kind of. I tried roasting in the oven instead and didn't like the texture of them as much so continued to saute. I freeze the mushrooms in 1/2 cup portions in ziplocs or freezer bags. Flatten out as much as possible for easy thawing. To thaw I will pop in the microwave for a minute or two or put in a bowl of warm water for 10-15 minutes if I've forgotten to take them out sooner. I like to toss them into a hot pan to warm up for a moment then add cream, garlic, etc for a nice sauce to put on top of steak or chicken or just for a pasta cream sauce. Put on burgers, pizza, etc. It's just so nice to have them available without any prep to elevate a dish.

[@cathyscroggins1420]

My grandmother was Polish and she used to cook cabbage rolls with rice and hamburger meat rolled in cabbage and then sauerkraut was pour all over it. It was a special dinner that we had at Christmas.

[@arch1752]

Thank you Becky xx

[@trishabarr5868]

The very first thing I canned was meat. To have ground meat,chunk venison and chunk chicken is a definite time saver!! I love it and will continue to do that.

[@kikilove1029]

Manual 4 minutes, then let sit aka natural release for 15 minutes. Perfect rice every time.

[@robinvarnadoe7434]

I would do the Kung Pao chicken the same way with the cornstarch but before you add it to the pan just toss it in a little more cornstarch.

[@arastarr4388]

I had to give it a like for your realness. I like that you showed that sometimes things don't always work out and we just have to adjust.