These FIVE Foods Will Change the Way You Meal Prep

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LifebyMikeG

LifebyMikeG

Күн бұрын

Пікірлер: 3 400
@etjulien
@etjulien 3 жыл бұрын
Time Stamps: Homemade Granola Prep 0:58 Stock (Pho) Prep 4:00 All Purpose Salad Dressing Prep 7:52 Quick Veggie Pickle Prep 10:28 Smokey Tomato Sauce Prep 13:00
@Maorawrath
@Maorawrath 3 жыл бұрын
I was looking for this, thank you.
@etjulien
@etjulien 3 жыл бұрын
@@Maorawrath You're very welcome! 😊
@luudest
@luudest 3 жыл бұрын
thanks. Should be standard in the description of a video ...
@kishouarima3730
@kishouarima3730 3 жыл бұрын
Thanks I hate unnecessary talking about fluff for ad revenue.
@christ0pherc0lumbus
@christ0pherc0lumbus 3 жыл бұрын
With 0 Videos and 4 Subscribers, you seem to have all the insights on movie making! Maybe just keep these useless thoughts to yourself. Without story-telling between good bits, there would be no experience. Maybe all film makers should just start the movie with the main character dying, and then the credits can roll in straight away. No point in the rest of the movie anyway.......... am i right?
@doosrajawad
@doosrajawad 3 жыл бұрын
A generic Indian masala sauce. Saute onions, then garlic, ginger, jalapenos. Dry spices. Tomatoes. Maybe yogurt. Use it as a base for curries, marinades, biryanis etc.
@ayumelove
@ayumelove 3 жыл бұрын
i've never heard of jalapenos being used in traditional indian cooking though
@doosrajawad
@doosrajawad 3 жыл бұрын
@@ayumelove We are pre-making a generic sauce, so tradition is already out the window. You can use any kind of hot pepper, fresh or dried, green or red, chopped or whole, or you can skip them all together. You can also add some kind of green pepper at the end of the cooking process. I am sure India has many varieties of capsicum that many simply refer to as green chilli peppers.
@WinsomeWinslet
@WinsomeWinslet 3 жыл бұрын
Thanks for this!
@Corelila
@Corelila 3 жыл бұрын
100% agree. I like to make enormous batches of this, freeze it in large cubes then throw one or two into whatever I’m making. I typically will add in tomatoes and blend, but it’s such an easy shortcut with maximum flavor.
@WinsomeWinslet
@WinsomeWinslet 3 жыл бұрын
@@Corelila I love this idea. May have to borrow! :)
@Wesdotcool
@Wesdotcool 3 жыл бұрын
One of the most important lessons in home cooking here was when he said "I forgot the lemons on the shopping list so I'll settle for the apple cider". You gotta know what you can substitute because ingredients run out all the time!
@oh_itslindsay
@oh_itslindsay 3 жыл бұрын
Yes! I was cooking chicken in the crockpot for (shredded) chicken tacos, I didn't have broth I so took the juice from a can of black beans and some water and used that instead. Came out amazing!
@jdmInteriors
@jdmInteriors 3 жыл бұрын
Agreed!
@TheMsLisaF
@TheMsLisaF 2 жыл бұрын
Lol my husband is always baffled when I do this. “We don’t have that I’ll use this it will be fine”
@vlissblisskiss
@vlissblisskiss 2 жыл бұрын
omg! rich person with tons of time and money had a replacement for lemons!!!! waooowwww!!!!!!!!
@katherinefielder3415
@katherinefielder3415 2 жыл бұрын
@RedKing 50c wow! its actually way more expensive where I live
@insane_squirrel83
@insane_squirrel83 3 жыл бұрын
Future Topic: Different types of all-purpose sauces.
@chrissylove1739
@chrissylove1739 3 жыл бұрын
Yes!!! I see YT videos -- then draw a blank once I get in the kitchen.
@Tastygarybites
@Tastygarybites 2 жыл бұрын
You are so right with this . As long as you know the base components of food - salt , fat , acid , Carbohydrates it’s good to know 1 acid can be swapped for another - when I am creating dishes I use the model of ham eggs chips and ketchup - if you can replace each item in that meal you can build a great tasting dinner
@jodrew1845
@jodrew1845 2 жыл бұрын
I can share 3 of my go-to's. Tahini dressing; 1/2 lemon juice, 2 to 4 tablespoons of room temp water, sesame paste, s & p to taste, cumin it's optional. Wisk all ingredients until combined, it should be off white-ish. If it's too thick add more water but only a tablespoon at a time. Jar and refrigerrate. This one is stupid easy. Take a jar of roasted red bell pepper, place the peppers in a blender, now depending upon your tolerance of spice, add 1to 3 teaspoons of cayenne and an equal amount of the liquid those peppers were stored in🌶 Blend until smooth then jar and refrigerate. Last one, I call herbed oil. Take 2 cups of your favorite herbs, like parsley and dill for example🌿 place in a food processor and add4 to 6 cloves of garlic and 1 cup of evoo. Process until smooth, then jar and refrigerate. Your welcome🤗
@Cateret
@Cateret 2 жыл бұрын
That is top advice and top preparations. Thank you for this video😊. I particularly like the herbal sauce and the tomato one.
@claragomez9898
@claragomez9898 Жыл бұрын
He has a video like that already
@misacruzader
@misacruzader Жыл бұрын
Pickled red onions can go on top of almost any meal and take only ten minutes to make. Having a jar of them in your fridge at all times is the ultimate way to make your homemade meals more fresh and exciting, for sure.
@samanthaphipps4767
@samanthaphipps4767 2 ай бұрын
What is your go to meal? What do you put onions on?
@Gardencook5
@Gardencook5 Ай бұрын
@samanthaphipps4767 - Top a burger, beside a steak, roast, sometimes a bit added to stir fry but I don’t heat the onions, deli style sandwiches, or topping salad. Anything you would eat pickles or olives or want a lil bit of a tangy sidekick.
@hollycampbell1967
@hollycampbell1967 3 жыл бұрын
I LOVE that you don't hide "how" to get your recipes. So, many You Tube videos make it really difficult just to find the recipes, not sure why. Your ideas are really simple and easy to replicate. Thank you.
@marmotronica
@marmotronica 3 жыл бұрын
When my grandma was younger, she's 90, she always had frozen broth, caldillo (a flavorful mexican tomato broth non-spicy) and cooked beans. And let me tell you her cooking was always on point. Thank you for sharing this! I love cooking and loathe meal prepping your ideas make a lot of sense!!
@kevinmikulaj
@kevinmikulaj 3 жыл бұрын
Roasting the bones before starting the stock will add more flavor. Adding a mirepoix of carrot, celery, onion, and leek to the bones while roasting will add even more flavor. If you mix the veggies in about 2T of tomato paste it will add more depth. Don't waste flavor by pouring the water off. Instead, skim the scum off that forms on top. This is how you make a stock.
@bremervor
@bremervor 3 жыл бұрын
This is how our grannies were making a stock.
@Smaugette
@Smaugette 3 жыл бұрын
@@bremervor I'm not a granny but I make it this way too ☺ maybe I'm a granny at heart
@tfk5566
@tfk5566 3 жыл бұрын
Here it is ladies and gentlemen ✔️✔️✔️👌
@veryimportantperson3657
@veryimportantperson3657 3 жыл бұрын
I'm seeing a lot of cooks on youtube recommend pouring off the water from the first boil and the reason for this seems to be to get a perfectly clear broth, which I couldn't give a damn about personally. I make my broth from chicken feet, and I just dump them in, bring to a boil, and simmer for several hours. Sometimes I skim the fat off as it cooks, since chicken fat is wonderful and I'd rather it not get degraded by 8 hours of cooking, but other times I'm too lazy for that and I skim the fat off at the end. I don't worry about any scum that collects, and I strain the whole batch when I'm done so there's no ugly bits in the final product. The result is a broth that tastes amazing and looks perfectly appetizing--it's a nice light yellow, same color as chicken soup. It's opaque, rather than clear, but for the life of me, I can't see why that makes it inferior. I usually blend it into sauces, or add cream to it in soup, so there's no reason it needs to be clear anyway.
@kevinmikulaj
@kevinmikulaj 3 жыл бұрын
If you want a clear stock, you need to make a raft from ground beef, egg whites, diced carrots, diced celery, diced onion, and the egg shells. Mix the ingredients together, add to the cold, liquid Only stock and simmer (do Not boil) for at least 30 minutes. The raft will cook and rise to the surface with all of the impurities. Remove the stock from the heat. Put cheese cloth in a strainer over a separate pot. Cut a wedge out of the raft and use a ladle to pour the stock through the cheese cloth. Pass all of the stock through the cheese cloth and discard the cloth and raft. Then you will have a clear stock.
@sunday6930
@sunday6930 2 жыл бұрын
I am not a fan of granola because it always tastes of cardboard. This recipe was delicious! I followed his recipe almost to the T as far as measurements. I did the following changes based on what I had in my house: I mixed molasses with the coconut oil I used pumpkin seeds Used a chia/flaxseed mix I added orange zest during the last bit of cooking YUM The house smelled of cookies and people floated to the kitchen from all corners of the house. I overcooked it because it was still very moist and oily. IT WILL DRY OUT ON THE COUNTER DON’T TRY TO COOK THE OIL OUT. Do not burn your granola
@Josukegaming
@Josukegaming 3 жыл бұрын
I love you showing little random dishes you made throughout the week! It's more real on how you need to be creative to be, but it'd made a lot easier with good simple stuff you can add to any disg
@loril2466
@loril2466 2 жыл бұрын
Here is a tip I picked up from Ellie Krieger from the Food Network regarding the canned chiles in adobo sauce. Open the can and puree them in the blender. Then portion the sauce out into an ice cube tray and put them into the freezer. When frozen pop them out of the tray and into a container or freezer bag and you have perfectly proportioned chipotle cubes that you can easily add to your dishes when you want to add a little zip quickly. I do the same thing with pesto. This was a game changer for me.
@MadFlourish
@MadFlourish 2 жыл бұрын
this also works for broth if you want it in smaller amounts to add to pasta sauces etc.
@ChrisColeChicago
@ChrisColeChicago 2 жыл бұрын
This is a great tip. I have a small (and not very good) freezer in a 1BR apartment. (Think college size freezer.) I wish there were a better way to do this with a small freezer where you're also keeping bags of frozen food that don't stack like boxes. Any ideas?
@maeganfindley3542
@maeganfindley3542 2 жыл бұрын
@ChristopherColeChiTown yes! The best investment ever made for my family was the Food Saver! It vacuum seals everything you want to freeze into bags that you can make flat, then store. I freeze liquids in the bags prior to sealing them closed to keep them flat without air. I can now buy meat in bulk and food prep more and not worry about it all going bad in my fridge, AND not take up a ton of room in my freezer (bonus everything lasts 6+ months).
@Tam-te5nh
@Tam-te5nh Жыл бұрын
@@maeganfindley3542 To piggyback off of this, I bought an off-brand vacuum sealer, that works fantastic, from Amazon. I had read so many reviews on the expensive sealers about them not working properly or crapping out after a short time. I figured that if I spent less & it crapped out, I wouldn’t be as upset. So far, so good, but it hasn’t been a year yet.
@d.-beck7205
@d.-beck7205 Жыл бұрын
I pour lemon juice into ice cube bags and freeze it, to have tiny portions ready when I don't need so much of it that it would make sense to squeeze a whole lemon.
@inbalsivan
@inbalsivan 2 жыл бұрын
Granola tip: don't add the coconut from the start. Then you can put the oven on 150 degrees celsius and set a timer for 10 mins. Mix after 10 minutes. Mix again after 20 minutes and THEN add the coconut. Then put it in for another 10 minutes, and you granola is done in 30 minutes!
@AboutArchie
@AboutArchie 2 жыл бұрын
Great idea. Thanks!
@bm4867
@bm4867 2 жыл бұрын
That would have been the smart thing to do
@grappabionda
@grappabionda 2 жыл бұрын
Muy bueno, ahorrar es la clave también. 💯❤️🌹
@cljh5069
@cljh5069 2 жыл бұрын
The man took his salad out of a container with a lid poured his dressing over it to toss with tongs. Realized this man is not concerned with practical processes.
@sopriyebeverly5947
@sopriyebeverly5947 2 жыл бұрын
Was thinking the exact same thing!
@Grum872
@Grum872 3 жыл бұрын
I really recommend keeping a jar of julienned pickled (with sugar and salt) red onions. They're uber tasty as a topping or side addition to most dishes
@MsKathleenb
@MsKathleenb 3 жыл бұрын
If you want to make lactic acid fermented onions, be prepared for your kitchen to smell like rancid gym socks (or, for SCAdians, fighter funk) for a week or so. It can get overwhelming
@adelems5
@adelems5 3 жыл бұрын
I am always impressed by your cooking skills (that focaccia... seriously) AND the videos' quality deserves some sort of award. Let's acknowledge that
@Alexandr324
@Alexandr324 3 жыл бұрын
I'd love that focaccia recipe. Looks amazing.
@justpatty7328
@justpatty7328 3 жыл бұрын
Agree on both these comments! Yumminess!
@Anudorini-Talah
@Anudorini-Talah 3 жыл бұрын
This has nothing to do with reality. You have tons of space and money to make this work, this is the first point that has to be there in order to make it work. You are so much out of reality that you are blindfolded the entire time. Good luck for you on coming back onto a normal healthy way of life really.
@Anudorini-Talah
@Anudorini-Talah 3 жыл бұрын
Thats no focaccia thats just big fat white American flour compressed into your stomach. Get fat really..
@mathieubraun9529
@mathieubraun9529 3 жыл бұрын
Lately i've been discouraged to cook myself, didn't have any inspiration on what to cook, but you just boosted my confidence. That video helped a lot. THANK YOUUUU
@mrsage4489
@mrsage4489 3 жыл бұрын
I have been watching your videos for years but i think this one is one of your best. So much quality information and i agree 100% with you on the meal prep.
@samirivas9196
@samirivas9196 2 жыл бұрын
saving veggie peels like from carrots and even onion skins is a great way to make a good veggie stock. my mom always saves scraps in the freezer and makes super yummy broths with them :) no waste too!
@faynenicolemascarenhas5213
@faynenicolemascarenhas5213 2 жыл бұрын
and then you can toss the used peels in compost after!
@adinashaina9977
@adinashaina9977 2 жыл бұрын
... and watch out for mold on those onion skins! you newbs!
@adinashaina9977
@adinashaina9977 2 жыл бұрын
I save my vegi scraps in the freezer to be sure. But on those huge vegi prep days it can all be thrown together, fresh & frozen alike. After 12, 24, or 72 hours on a slow simmer (this means really low heat where occasionally just a few bubbles pop to the top) you've got a base to build upon. If you're a single soul living & preparing alone then 8 ounce containers might be right for you. Fill, LABEL (! always label with name of what it is & date - month/year -you completed the preparation) & freeze. "Vegi Broth 4/22". I make sure to push a few of my favs to the back of my freezer for sick days when all I can do is pull from freezer, defrost overnight in fridge to slowly warm in a pan on the stove top. BTW, kick your microwave out of the house - it causes energy losses in your mitochondrial cells (those are the guys who provide you with energy). And most of all, remember to have fun, pour your love into your food, and speak your gratitude to the great G-d who gives all good things. 👍
@lelia1240
@lelia1240 2 жыл бұрын
I do that too 😁
@jordanbabcock9349
@jordanbabcock9349 Жыл бұрын
​@@adinashaina9977no, don't ever do a veg stock for 72 hours. You're insane. 4 hours gets it done.. nothing more than 12 is needed with veggies. They'll start to fall apart and go bitter.
@ElianaGigena
@ElianaGigena 3 жыл бұрын
I got inspired by your all-purpose dressing and made one with parsley, garlic, lemon juice, avocado, chilli pepper and creme cheese (I added water as well). No salt or pepper, cause I tasted it and it was so perfect like that! Thanks for the inspiration!
@sallyfarb6151
@sallyfarb6151 3 жыл бұрын
try cilantro if you like it, and a roasted anaheim pepper and throw in all the other great stuff. Amazing!!
@Anudorini-Talah
@Anudorini-Talah 3 жыл бұрын
This has nothing to do with reality. You have tons of space and money to make this work, this is the first point that has to be there in order to make it work. You are so much out of reality that you are blindfolded the entire time. Good luck for you on coming back onto a normal healthy way of life really.
@ElianaGigena
@ElianaGigena 3 жыл бұрын
@@Anudorini-Talah Huh?
@Wumbology10
@Wumbology10 2 жыл бұрын
@@ElianaGigena Dude is tripping 🤣
@massis9069
@massis9069 2 жыл бұрын
Amazing low sodium option. It'd make an interesting TikTok
@ShoshiPlatypus
@ShoshiPlatypus 3 жыл бұрын
I have a weekly routine - curry on Monday, Middle-Eastern on Tuesday, hearty salad on Wednesday and Friday, various dishes on Thursday, pasta on Saturday, casserole on Sunday with any veggies which need eating up. I cook all these dishes in bulk and freeze them in portions for two. When I use the last one, I make another batch. For our lighter evening meal I serve home-made soups twice a week, and wraps twice a week, and crackers and hummus, and mushrooms in creamy white sauce on other days, served with home-made whole grain bread with added seeds. On Sunday afternoon I make my weekly meal plan. I have a selection of recipes for each category, and ring the changes, so we aren’t eating the same thing all the time. I then do my online grocery order. This way I buy what I need, and I am wasting far less food than previously. We also eat a good deal of leafy green salads with added nuts and seeds. I make up a big batch of this every few days with no dressing and it keeps well in the fridge, ready to spoon out to accompany any dishes we are eating, adding dressings as we eat it. For desserts we have a lot of stewed apple from our own tree, or rhubarb from the garden, or fresh fruit and soya yoghurt, and sometimes for a sweet treat I stuff a few Medjool dates with almond butter. I make my own hummus based on the pulp remaining from making almond milk, and home-made tahini. We eat while-food plant-based with no added oil or sugar. I dry-sauté and dry-roast loads of vegetables. For sweetness I use dates or bananas. Added refined oils and sugars have no nutritional benefit which cannot be obtained from whole-foods where you also get the fibre and phytonutrients essential for health. Without oil and sugar, one can maintain a healthy weight. It is all a question of low calorie density and high nutrient density which you do not get from a diet based on animal products. I also keep can-sized portions of legumes in the freezer, cooked in bulk in the pressure cooker and then portioned. Very handy to add to recipes which call for a can of beans or chickpeas etc, and also much cheaper. When I take out the last one, I cook another batch. I also do this with rice and other grains so there’s always something to hand to go with our various meals. For breakfast my hubby has porridge with almond milk. For myself I make up a Mason jar full of chia oat pudding which lasts several days, and a batch of smoothie bowl (different recipes to ring the changes) which includes berries or tropical fruits, with a handful of kale or spinach thrown in, and some flax seeds. I spoon some of this on top of some of the chia pudding, and then top it with fresh fruit, nuts and seeds, and home-made granola which is fairly similar to yours, but with no oil, and sweetened with a syrup made from dates blended with water and a little vanilla paste. I also throw in a portion of almond pulp from the almond milk. It is utterly delicious. Whenever I am prepping veggies, using my fabulous chef’s knife and chopping board, I scrub everything very well first, and then save all the peelings and off cuts which go in a bag in the freezer. When there’s enough, I throw this in the pressure cooker with some herbs, onion and garlic powders and cook to extract the goodness. This veg stock is stored in a bottle in the fridge so it’s easily available to add to soups etc. If I end up with too much, it freezes well. I eat a lot of fresh pineapple, and use the rind and core to make Tepache - a spiced lightly fermented drink which is delicious and full of probiotics. I also make kombucha weekly. I also make occasional mixed fruit and veg juices in my juicer but only for a treat - healthier to eat them whole. We’ve been living this lifestyle for over a year now and the doctor is amazed at the improvement in my hubby’s health - his weight, cholesterol and BP have plummeted to normal and he is no longer pre-diabetic. Cardiovascular disease and stroke, and morbid obesity, have run like a plague through his family but this is not genetic but due to lifestyle. He has bucked the trend and in his early 70s is healthier than the lot of them. My method of meal planning and prep works very well for our lifestyle and it means that I do not have to cook every day as there is always something healthy, sustaining and delicious to hand. Avoiding all animal products is conducive to the best possible health and eating whole-food plant-based has been proved to prevent and reverse chronic western diseases such as type 2 diabetes, certain cancers and cardiovascular disease. If I had known years ago what I know now, maybe I could have avoided 40 years of ulcerative colitis culminating in colon cancer 6 years ago, which has left me with a permanent ileostomy. I am a survivor and now rejoice in the most delicious food I’ve ever eaten, full of colour and variety, flavour and texture, and have embarked on an exciting new culinary adventure which I never expected to discover in my 60s.
@anuraaseret2007
@anuraaseret2007 3 жыл бұрын
This sounds amazing Shoshi, thanks for sharing, great tips!
@ShoshiPlatypus
@ShoshiPlatypus 3 жыл бұрын
@@anuraaseret2007 You’re welcome! I’m always happy to share what works for me. People can tweak it to suit themselves and their lifestyles. There are lots of videos and websites on meal prep and eating whole-food plant-based and eventually people settle into their own routine with this, to save time, energy and money.
@ChaplainMelanie
@ChaplainMelanie 3 жыл бұрын
Wow, Shoshi, sounds like you need your own show. If you haven't started already, I'd encourage you to show us what you've mentioned on your own KZbin channel.
@Hyperbolic_G
@Hyperbolic_G 3 жыл бұрын
... Never before have I wanted a good wife in all my life.
@TapDancerDood
@TapDancerDood 3 жыл бұрын
@Shoshi Platypus I hope you're eating plenty of pasture raised organic eggs. You are missing out big time on grass fed organic beef - one of the best & healthiest foods on earth.
@JaVi-wf1gl
@JaVi-wf1gl 2 жыл бұрын
As a single household, that’s exactly how I prep so I won’t waste food, or destroy my kitchen every day. Even my salad dressing is exactly the same … I add goat milk yogurt or kefir. Slightly proud of myself right now . Thank you ;) I also always have some grains prepared I add to salad or side dish.
@Nikolas_conk
@Nikolas_conk 2 жыл бұрын
Grain it's life right in the fridge
@sarahbasto6520
@sarahbasto6520 Жыл бұрын
Wdym by destroying it? I love using mine every single day!
@natalienewton3711
@natalienewton3711 Жыл бұрын
@@sarahbasto6520yes but cleaning up after making a huge meal takes a long time, it can be a lot if you work (or even if you don’t)
@Tinky1rs
@Tinky1rs 3 жыл бұрын
Just a note on that pickle: Equal parts vinegar:water + 2% salt is against botulism growth (I assume the US has similar acidity level requirements for vinegar). So this pickle doesn't store indefinitely and do keep it in the fridge. You cannot see/smell botulism.
@Randilynn66
@Randilynn66 3 жыл бұрын
Ours is 5 percent
@Tinky1rs
@Tinky1rs 3 жыл бұрын
@@Randilynn66 Yeah, that's the same then =)
@warriorson7979
@warriorson7979 3 жыл бұрын
You can however witness botulism symptoms. If you suspect food might contain botulinum toxin, just give some of it to a friend to eat...if they are still ok after a few hours, the food is safe.😌
@tedijevtic6756
@tedijevtic6756 3 жыл бұрын
what is botulism?
@warriorson7979
@warriorson7979 3 жыл бұрын
@@tedijevtic6756 Maybe Google will know...🤔😒
@theamethyst93
@theamethyst93 3 жыл бұрын
This channel is honestly so helpful, I actually learn stuff when I watch you and it’s just not just all about the optics. Ive actually tried watching a lot of different cooking channels and they may have 3 or 4 videos that are helpful but the rest don’t really do anything for me. Your content consistently gives me ideas and tips that are practical.
@reliquary45
@reliquary45 3 жыл бұрын
Watched the whole food prep playlist , today I cooked pork stock, slow cooked some chicken breasts (Kept the broth too) Roasted some vegies made tomato sauce, and made that green sauce from this video, and made 3 cups of rice just to toss in the fridge for the week. I have so many new ideas for things to cook now ! Thanks for this.
@michelleb1152
@michelleb1152 2 жыл бұрын
same! I wasn't event finished watching when I made some chicken breasts and onion, roasted veggies and a shopping list for the smokey tomato sauce and all purpose herb dressing. Love the inspiration!
@RunninUpThatHillh
@RunninUpThatHillh 8 ай бұрын
He removed the recipes from the site. WHY!?!? 😂😒😒😒
@kwasnakawa
@kwasnakawa 3 жыл бұрын
I love this "meal prep" series I need more!
@outdoorwanderer6748
@outdoorwanderer6748 3 жыл бұрын
Me too, this series is such an inspiration
@Anudorini-Talah
@Anudorini-Talah 3 жыл бұрын
This has nothing to do with reality. You have tons of space and money to make this work, this is the first point that has to be there in order to make it work. You are so much out of reality that you are blindfolded the entire time. Good luck for you on coming back onto a normal healthy way of life really.
@ekingston1694
@ekingston1694 2 жыл бұрын
@@Anudorini-Talah 🙄 I guess you didn’t see his videos with his brother .? He had zero space and he was making college food.
@nina1608
@nina1608 3 жыл бұрын
Veggie stock. I throw in celeriac root or celery, parsley, onions, and carrots, and I also use scraps that are left over from meal prep, eg the skins and ends from preparing a sofritto. It does not need as much prep and cooking time as chicken or bone broth and adds loads of flavour, eg to a risotto. I also try to have some gremolata (parsley, lemon zest and garlic) in the fridge at all times - it adds amazing taste to a lot of dishes.
@4ngellvc874
@4ngellvc874 3 жыл бұрын
thank u, im vegetarian and it helps :)
@natria7727
@natria7727 3 жыл бұрын
Yes!! Anytime I have scraps (onion tops, carrot peels, broccoli stems, mushroom stalks, kale stems) I chop & pop them into a freezer-safe bag (silicone) and when it's full, VEGGIE STOCK TIME. A pressure cooker makes it super fast. Sometimes I throw in a couple bay leaves and other seasonings.
@meldosify1085
@meldosify1085 3 жыл бұрын
Throw in a zucchini or some other summer squash to your veggie stock. The squash gives it a creamy texture. It's pretty amazing.
@ShoshiPlatypus
@ShoshiPlatypus 3 жыл бұрын
I make this stock too when the bag in the freezer has enough scraps in it. I’ve never heard of gremolata before - thanks for the heads-up on that one! It sounds delicious.
@melammutumultus4654
@melammutumultus4654 3 жыл бұрын
That sounds like an awesome broth. I was liking the video until the broth part, then it grossed me out.
@Raven-qe2zk
@Raven-qe2zk 2 жыл бұрын
This actually helped me out when I left the nest. I didn't know what to eat and ate a bunch of cheep ramen cups or hot pockets and I felt horrible. But now I try my best to cook and eat healthy and this channel has helped a lot!
@manju3802
@manju3802 3 жыл бұрын
I've been binge-watching your channel over the past few days, and I have to say it's brought back a spark of interest in cooking for me that I haven't felt in years! I love the way you approach and handle food and make it look effortless, yet delicious. I love the perspective of cooking as a survival guide. Please do more of the meal prep series in which you approach it in waves (planning/prep, cooking, survival)! It's really satisfying to see someone clean out a fridge! :D P.S: The yogurt-herb sauce is da bomb 😋
@horaciolerda
@horaciolerda 3 жыл бұрын
I like to buy a big amount of veggies, carrots, onions, broccoli, eggplants, etc. I chop them and cook them lightly just to have them "precooked". Then I chop them and then save them in ziplock or tuppers and to the freezer. Then I can do pasta with veggies, use them as a side dish with some meat or chicken. Stores have similar things but the savings you get from doing it yourself are like 80% off.
@kensei1984
@kensei1984 3 жыл бұрын
This is exactly what I do. It's really convenient and helps you bring a fresh home cooked meal to the table in record time.
@bernadettesandoval3990
@bernadettesandoval3990 3 жыл бұрын
Better to use glass
@zeruty
@zeruty 3 жыл бұрын
I would expect precooking them to make them even mushier when defrosted... Does it help some way I don't expect?
@kensei1984
@kensei1984 3 жыл бұрын
@@zeruty nope. U do have to pick your veggies well, but I do broccoli, green beans, cauliflower and onion and capsicum, and just blanch them. They are still very much undercooked. When I'm ready to use them I pop them in air fryer with a spray of olive oil, salt pepper and garlic powder or paprika
@horaciolerda
@horaciolerda 3 жыл бұрын
@@zeruty i mostly do It to kill bacteria before freezing. And the mushines depende on the veggie. Carrots as long as they don't go completly soft are fine. Eggplant, i boil It lightly after submerging It in salty water for 30 min to remove that bitterness It naturally has. The precooking depends on the product
@paulinerenkema4110
@paulinerenkema4110 2 жыл бұрын
After doing the weekly shop I like to chop all my veggies and store them in glass containers in the fridge at eye level. That way I look at them every time I open the fridge, and it’s so easy to put a meal together when everything is ready to go
@thatvalensteingirl
@thatvalensteingirl Жыл бұрын
I figured out that if I prep all my fruit and veg when I get home from shopping, I don't have an excuse not to eat them because it's there and ready to go. It's effortless when I'm being lazy or I'm convinced I'm just too tired to do something. Just grab a container and pop the lid off
@kani4826
@kani4826 3 жыл бұрын
a meal prep must for me is : kimchi ! a whole napa cabbage makes for a few good meals and best snacks ;)
@nickers7496
@nickers7496 3 жыл бұрын
Kimchi o hells ya
@stonecat676
@stonecat676 3 жыл бұрын
yeah, it's always a good idea to include probiotics in your diet, be it plain greek yoghurt or kimchi
@knottyseedling
@knottyseedling 3 жыл бұрын
Then you can make kimchi tuna jjigae pretty easily which is fantastic!
@ohdaUtube
@ohdaUtube 3 жыл бұрын
It also lasts for several months and not weeks
@richlinlaw
@richlinlaw 3 жыл бұрын
@@stonecat676 Is Kimchi Good For You? | NutritionFacts.org Search domain nutritionfacts.org/video/is-kimchi-good-for-you/nutritionfacts.org/video/is-kimchi-good-for-you/ Kimchi, a Korean dish usually made out of fermented cabbage. Harmful, harmless, helpful? Harmful, potentially doubling one's risk of breast cancer. And may increase the odds of getting prostate cancer ten-fold-just a spoonful a day.
@DononovanKeith
@DononovanKeith 2 жыл бұрын
Thank you so much for this video. My partner and I both watched it a few weeks ago and it really has changed how we approach meal prep. Rather than try to summon the energy to plan, purchase and then cook specific meals - we make 1-2 "meal components" in bulk and store them in Rubbermaid locking containers. We combine these components with others we've made - and cooking has become fun again. It's a bit like working in a restaurant and having all of the prep work done in advance - it frees us to be creative and doesn't require the same time or energy. We also seem to be eating healthier because we always have a fresh dressing on hand so salads are easier to make at lunch.
@corinnew6569
@corinnew6569 3 жыл бұрын
Our helper preps: Chopped jalapenos fermented in raw honey. Chopped ginger fermented in raw honey. Homemade sauerkraut is always ready. We keep one cooked and available: baked/roasted potatoes or pasta. Instant shepherd's pie, or a quick potato salad, or mashed potatoes, cold pasta salad, hot buttered pasta, spaghetti and meatballs etc. are ready in minutes.) We keep canned roast beef and tuna in the pantry. We keep chopped green onions in the freezer. We keep chopped yellow onions in the freezer. We often keep hard boiled, peeled onions in the refrigerator. We keep meatballs and fish fingers in the freezer. Meals are so quick and easy!!
@charliedavis8894
@charliedavis8894 7 ай бұрын
It'd be interesting to know how you make hard boiled and peeled onions to keep in the fridge.
@HarvestRidgeHomestead
@HarvestRidgeHomestead 3 жыл бұрын
This is the most practical meal prep video I have seen. I can’t wait to try the recipes! My husband and I temporarily live in a camper and I have been struggling with meal prep because of a lack of space. The freezer is barely bigger than the microwave! 😅 Thank you so much for the helpful information!
@tanyaseaman67
@tanyaseaman67 3 жыл бұрын
As a plant-based eater (and needing extra protein due to liver issues), I make a dressing similar to yours, but I make it as pesto. Instead of yogurt, I use tofu, and throw in a ton of greens -- kale and/or mustard greens, olives, and miso. It's a great way to get a lot of greens too. I love the idea of making the pickled veggies -- you make it look really easy. And the spicy tomato sauce looks delicious.
@vlorakleeb600
@vlorakleeb600 Жыл бұрын
Ooh good idea!
@jordanbabcock9349
@jordanbabcock9349 Жыл бұрын
That tofu veggie blend sounds AWFUL!
@Ryan-vn7de
@Ryan-vn7de 11 ай бұрын
@@jordanbabcock9349 way to hate it before even trying it.
@missmegany
@missmegany 11 ай бұрын
I'm assuming you use silken tofu?
@Trenchant468
@Trenchant468 11 ай бұрын
Silken tofu?
@jeanettepingel49
@jeanettepingel49 2 жыл бұрын
I loved watching this video. You prep like I prep! My friends always wonder how I can spontaneously throw a flavorful and delicious dinner together. Our fridge is a party waiting to happen, I tell them. And I never thought about why. You nailed it and I'm sharing with them. We usually grill veggies and meats on the weekend, using them in different combinations throughout the week. Add your favorite grain and fresh veggies and dinner is served! Having a variety of sauces and dressings on hand changes up the ho-hum of "left overs" and adds a lot of flair to weeknight dinners. Thanks for posting!
@MrsBee-uo2lc
@MrsBee-uo2lc 3 жыл бұрын
I would love to see a part two is this, like giving recipes for different variations on these five that we can do!. Thank you so much for sharing, I’m going to try this, looks like a game changer!👍
@CHEFPKR
@CHEFPKR 3 жыл бұрын
Very much agree. I like meal prepping lots of side dishes and proteins, then combine them in various ways.
@davidgraf4840
@davidgraf4840 3 жыл бұрын
This is our move. Big batch of rice, simply salt and pepper the protein, random vegetables, and sauce. Mix and match when it's meal time.
@antonboludo8886
@antonboludo8886 3 жыл бұрын
@@davidgraf4840 There you go. I do the same type of thing.
@praveenmurugesh147
@praveenmurugesh147 3 жыл бұрын
@@davidgraf4840 add a half boil to the mix
@FeloPastry
@FeloPastry 3 жыл бұрын
@@davidgraf4840 Is rice OK for that long though? I thought rice went bad really quickly (like within 2 days)
@KyliaSkydancer
@KyliaSkydancer 3 жыл бұрын
@@FeloPastry Rice is good for a long time. I'll often make a huge batch and, because I'm not having it every day, it'll last me the week. Rice can also be frozen quite well. It works best if your rice is a little dried out, keeps it from getting mushy when you thaw it or throw it onto the pan.
@videovuer
@videovuer 8 ай бұрын
I've been following you for many years & it's great to see how you've grown & stayed true to your roots at the same time. Very helpful & fun‼️
@davidgraf4840
@davidgraf4840 3 жыл бұрын
I like to keep caramelized onions on standby at all times. Plus quick pickled onions.
@Veritas666
@Veritas666 3 жыл бұрын
Is there an rough time how long you can store up these things? As this is pretty important to know I would say.
@EvanLeyis
@EvanLeyis 3 жыл бұрын
The homemade granola will generally be good for 2 weeks at least, stock will last almost indefinitely in the freezer, the dressing will also be good for about two weeks, the pickled veggies will last up to about 6 months if stored properly and refrigerated, and the sauce will last two weeks in the fridge or you can freeze it,
@jacobjenkins7362
@jacobjenkins7362 3 жыл бұрын
@@EvanLeyis assuming you wont eat it all before it goes bad eh? 😜
@qoqopepper
@qoqopepper 6 ай бұрын
Great tips. I just recently started roasting garlic in olive oil then purée it; spreading it in small pan and chill in the fridge to firm it up. Cut into cubes and freeze. Instant garlic bouillon.
@AmandainGeorgia
@AmandainGeorgia 3 жыл бұрын
I like to plan meals that evolve into others, as in planning how to use the leftovers in advance. I make a large sheet of baked veggies served up with some protein for night one, use some chopped roasted veggies cold Inna lunch salad the next day, and finish off with roasted veggie omelet for breakfast or dinner the next day. I’m kind of addicted to smoked paprika, so that’s often my main seasoning focus, but I do try to mix it up. Same thing with baked potatoes. Bake many potatoes for loaded baked potatoes night one, creamy potato and cheese soup night two, and potato patties alongside some protein for night three. And my favorite quick pickled thing lately is onion with turmeric and sumac. Such a flavor punch.
@autumneleaves
@autumneleaves 3 жыл бұрын
I have to agree on thinking about leftovers ahead of time! That’s why I really started getting into using sauces after watching the old Brother’s Green videos because I realized that I could cook something somewhat on the plain side (oil, salt, and pepper) and add sauces to the leftovers to change the meal completely from what I had the night before. I keep sauce ingredients in my pantry now all the time!
@TheEsky18
@TheEsky18 3 жыл бұрын
I made the smokey tomato sauce with "adobo sauce jalapenos in a can" and it came out super spicy because the seeds must have still been in it. No problem, I added some Greek yogurt to tone it down a bit. It's delicious! Tip: Melt a few spoons of creme cheese through it and you have yourself a fantastic dipping sauce similar to queso.
@On-Another-Ocean
@On-Another-Ocean 3 жыл бұрын
I use chipotle in adobo sauce often and I recommend slicing them in half to take out the seeds if you don't want your food as hot. There's almost always going to be seeds in those cans so be warned.
@A2forty
@A2forty 3 жыл бұрын
How long does the sauce last in the fridge
@elilivizfan
@elilivizfan 2 жыл бұрын
@@On-Another-Ocean love ur pfp
@laurenfoster6668
@laurenfoster6668 2 жыл бұрын
OMG! Thank you! I just made this and almost died. So spicy. In the process of roasting more vegg to dilute the spice a bit...Will add the greek yogurt to tone it down.
@sammyw.7131
@sammyw.7131 2 жыл бұрын
Thanks!
@leftbasis
@leftbasis 3 жыл бұрын
This is so practical. Makes more sense to mix and Match as you go so you don’t get sick of the same dish over and over. Thank you.
@raeinteriano4359
@raeinteriano4359 3 жыл бұрын
Homemade stock has been a lifesaver. Another meal prep staple I make once a month is sourdough pizza crust. I use the discard to make several pizza crusts that I partially bake then freeze. They're perfect for a quick weekday dinner.
@rubiademoraes
@rubiademoraes 3 жыл бұрын
Oooh any tips on making the crusts? 🤩
@user-nt7dv8ep9m
@user-nt7dv8ep9m 3 жыл бұрын
Yeah, how do you make it exactly
@M00nflowers
@M00nflowers 3 жыл бұрын
Tips on making the crust please!!! Thank you!
@erhtsee
@erhtsee 3 жыл бұрын
Hi pls pls respond, would love to know how you make it :)
@raeinteriano4359
@raeinteriano4359 3 жыл бұрын
I mostly follow the recipe on Little Spoon Farm here: littlespoonfarm.com/sourdough-pizza-crust-recipe/. You can bake the pizzas right away, freeze the dough, or partially bake the pizzas then freeze them for quick meal later:)
@susanjane4784
@susanjane4784 3 жыл бұрын
Pesto! I usually go with basil and spinach (more on the spinach side when I need to save money). I use pesto on pasta, of course, but I love it on sandwiches and in homemade soups. I always make extra and freeze some in ice cube trays. Oh, you don't need to make oil soup pesto!! I cover the blades in my blender with oil and add water as needed. Walnuts are great or no nuts at all.
@O2life
@O2life 3 жыл бұрын
This is great for people like me who do cook most days, but don't always have the energy to do extra things to make it great.
@JOwinehouse
@JOwinehouse 3 жыл бұрын
This is the best video I ever watched by mistake. I’m just happy to be here. Wow.
@veloveong632
@veloveong632 3 жыл бұрын
SAME!
@juliep1271
@juliep1271 3 жыл бұрын
Exactly!!
@yosebv
@yosebv 3 жыл бұрын
Please do more of these! Such a time save, i'd love to see more ideas like this. Doughs? Stir fry? Snacks? So many possibilities
@sallyrose9960
@sallyrose9960 3 жыл бұрын
My latest "mother sauces " are homemade Kewpie mayo which I use to make creamy sesame dressing. I also like to make a bunch of hard boiled eggs which I marinate in a soy-sugar-vinegar-sesame oil mix. The eggs get increasingly pickled and delish. I also marinate and bake tofu. I always make extra rice or pasta. Throw on some veggies, meat, avocado with the rice and sauces and it's a meal I never get tired of!
@ritasmith4335
@ritasmith4335 3 жыл бұрын
What is your tofu marinade made of ?
@franzitaduz
@franzitaduz 3 жыл бұрын
I just made Pho for the first time…..Forever is a word that comes to mind. I did the spices as I felt it and used shallots instead. Still perfection. The neighbor‘s doggie was very happy with the bones!
@saboragoins7431
@saboragoins7431 Жыл бұрын
I learned cooked bones are dangerous for dogs. Raw bones that have never been dried out from cooking won't splinter inside the animal's esophagus or intestine.
@lyiansoria1013
@lyiansoria1013 3 жыл бұрын
I need a video on a whole list of "all purpose" sauces I can cycle through
@amsn2723
@amsn2723 3 жыл бұрын
he actually has one that's older! or on his old channel!
@teklife
@teklife 3 жыл бұрын
make sure you make ur own mayo, super fast, simple, and so worth it. bump it up a notch, aioli, basically just add garlic
@Masked_muscle_mommy
@Masked_muscle_mommy 3 жыл бұрын
kzbin.info/www/bejne/jYu2YWqgipmIa5I idk if you saw this but yea
@Anudorini-Talah
@Anudorini-Talah 3 жыл бұрын
This has nothing to do with reality. You have tons of space and money to make this work, this is the first point that has to be there in order to make it work. You are so much out of reality that you are blindfolded the entire time. Good luck for you on coming back onto a normal healthy way of life really.
@danielalev8777
@danielalev8777 3 жыл бұрын
I made this granola tonight, it's amazing, thank you!!! I've been getting so bored of my own cooking in quarantine, you're a lifesaver!! Thank you!!
@juliahelo9270
@juliahelo9270 Жыл бұрын
I discovered your KZbin videos about two years ago, and you have been so inspirational and have "upped" my home cooking abilities so much. Improved cooking skills have translated to eating at home more--which has resulted in better health for my son and me. Thank you!!
@Petergarrettofficial-id
@Petergarrettofficial-id 2 ай бұрын
Hello 👋 did you try the recipe?
@jemgonzalez
@jemgonzalez 10 күн бұрын
@@Petergarrettofficial-id, yes! I tried the all-purpose dressing, quick picked carrots and radishes, and tomato sauce. All were wonderful.
@statisticallysound
@statisticallysound 3 жыл бұрын
Here in Arizona we call those dried chipotles “morita chilis/chiles” (Just in case you can’t find them, your grocery store may call them that too!)
@jessicabalderas3538
@jessicabalderas3538 3 жыл бұрын
That is the Mexican name! Jaja I am surprised you guys use the Spanish name!
@ColleenAltman405
@ColleenAltman405 2 жыл бұрын
I love how you cook it’s exactly the way I cook, my fridge is packed with similar hacked dressings, I love to add fish sauce to my tomato bases sauces, I also use the pickled olive juices from store bought red olives to make salad dressings instead of apple cider vinegar,
@amandaanderson9804
@amandaanderson9804 2 жыл бұрын
I love the added in reality checks, like a visual of the microphone and camera etc... love it. Obviously a pro but also a pro at showing for home chefs not just professionals.
@gingee316
@gingee316 3 жыл бұрын
I started making my own granola a couple of years ago and never looked back. Cheaper than cereal and so much nicer! Highly recommend trying this, even if you don’t like granola (I didn’t before I made my own). Can’t wait to try some of these other tips!
@Conniesen
@Conniesen 2 жыл бұрын
Me too!!!!
@michellev.8739
@michellev.8739 2 жыл бұрын
Do you have a good recipe for granola
@gingee316
@gingee316 2 жыл бұрын
@@michellev.8739 I do a cinnamon honey granola, a variation of a recipe I found about 5 years ago. If you want I can drop the ingredients I use below? I put in loads of nuts and seeds like almonds, hazelnuts and chia seeds. One batch can last me up to 2 weeks
@michellev.8739
@michellev.8739 2 жыл бұрын
@@gingee316 thanks 🙏
@ferniek5000
@ferniek5000 3 жыл бұрын
Two all purpose sauces I love for summer: -avocado herb dressing- similar to your herb dressing, any herbs, onion, garlic, avocado, lime and sometimes yogurt. -tahini sauce- with garlic, ginger, cilantro, optional fresh herbs, soy sauce, vinegar, and sesame seed, plus of course tahini. Both are extremely versatile and go on everything from noodles to salad, great as sauce, dip for meats or veggies, or to boost favor on summer rolls or sandwiches.
@TheJwrede
@TheJwrede 2 жыл бұрын
THE ALL PURPOSE SAUCE IS AMAZING! Wilted herbs transformed into flavorful deliciousness.. Thank you!!
@erikaschmidt9295
@erikaschmidt9295 3 жыл бұрын
This is so smart..works so much better than ready cooked meals for the whole week..I like to be creative with what I have.. this are such great tips ... thank you so much for sharing...
@ignotsii19
@ignotsii19 3 жыл бұрын
Love how the dressing is basically just ultra finely chopped Tabouleh with yogurt I love tabouleh so the revelation that I can put it ON anything I want is just.. 🤯
@vegardt3433
@vegardt3433 3 жыл бұрын
Dried mushrooms are my goto for adding umami to a dish. Porcini, chanterelles and yellowfoot. Preferably a mix of those. You don't need much, and you can either reconstitute them, and use them whole, or you can grind them to a powder and use them as a spice. It adds that "what's that taste" feeling to any European meat heavy or gamey dish, and also to wok recipes and noodle soups.
@nerdy1701
@nerdy1701 3 жыл бұрын
I get what you mean. I put mushroom powder in lots of savory dishes and it adds an awesome depth of flavor that you can't quite put your finger on. Great ingredient to use.
@chandaharkins4418
@chandaharkins4418 3 жыл бұрын
Do you dry your own or buy them? I used to find them at the local farmers' market, but I can't find them anywhere else. Thanks!
@adepated
@adepated 3 жыл бұрын
I like to do a blend of maple syrup and brown rice syrup. I find the rice syrup adds significantly more crunch and makes the granola clump more (which I love)
@YouKnowMeDuh
@YouKnowMeDuh 3 жыл бұрын
Took me a while to see that you meant instead of cooking whole meals early, you prepare certain components early so that the actual meal preparation is short when you need to do it. That's actually a pretty good tip, because not only do you stop limiting yourself to eating one meal for a few days, you don't have to carve out a ton of time at once just to contribute to one meal.
@cwbrownCaroline
@cwbrownCaroline 2 жыл бұрын
Roasted garlic in olive oil and caramelised onions are always in my refrigerator. Love your channel, I’m learning so much!
@toad_house_homestead
@toad_house_homestead 3 жыл бұрын
Hey! Just had a thought on the granola. Couldn't you add the coconut when you add the raisins or other dried fruit to prevent the coconut from over cooking? If you like it toasted you could do that separately. Then you could turn the heat up a bit without worrying too much :) thanks, Mike!
@YeshuaKingMessiah
@YeshuaKingMessiah 3 жыл бұрын
I add shredded coconut to the roasting pan but flakes I add at the end with dried fruit.
@misspiggy3606
@misspiggy3606 3 жыл бұрын
I add the coconut for thé last five or ten minutes. I prefer it lightly toasted and it does toast really quickly.
@code4chaosmobile
@code4chaosmobile 3 жыл бұрын
I am inspired. I have been into broth and stock for over a year and did my first Turkey and it's like I bottled Thanksgiving. Looks like its time to binge a few of your playlists. I first came across you on the show with your brother
@normasmall1746
@normasmall1746 3 жыл бұрын
P
@tanyamcdowell833
@tanyamcdowell833 2 жыл бұрын
Great video...I have been saving pulp from juicing vegetables and adding to soup stock and also pickling for a tasty and healthy condiment.
@Petergarrettofficial-id
@Petergarrettofficial-id 2 ай бұрын
Hello 👋 did you try the recipe?
@brauliomarroquin7723
@brauliomarroquin7723 3 жыл бұрын
I haven’t watched a video on this channel since the “Brothers Green” time. Had no clue where you guys went despite remaining subscribed. It’s cool to see they’ve rebranded but have kept the same attitude towards time-sensitive cooks!
@Hanna-bj6ug
@Hanna-bj6ug 2 жыл бұрын
I love how most items made sense to me as they are very similar to my food back home. I am from Pakistan, the salad dressing is basically a yogurt dip we prepare to eat with meals and the tomato sauce in the end is very similar to a simple curry base we basically cook everything in! I also prepare these 2 items and I can vouch that yup, they make your life easy and delicious!!!
@scarletskunkjob9842
@scarletskunkjob9842 2 жыл бұрын
I’m from Australia and thought the exact same thing. Mint yoghurt and a tomato base for curry. Classic recipe bases and condiments.
@magdalenn7525
@magdalenn7525 3 жыл бұрын
YO easy way to make that all purpose sauce thick, creamy, and dairy free: use aquafaba (liquid from canned chickpeas). This stuff thickens and aids in emulsification. Plus, keeping some chickpeas in the fridge for your lunch later is nice to have.
@MariaBareiss
@MariaBareiss 3 жыл бұрын
Wow, thank you! I use pasta and potato boiling water for thickening, too. I love chickpeas!
@tab9773
@tab9773 2 жыл бұрын
Your ideas look simple, affordable, appetizing and amazing. So glad I found this video!
@melaniehaslam3956
@melaniehaslam3956 3 жыл бұрын
Just made this granola! I had to substitute date nectar instead of syrup and pecans instead of almonds, but everything else in the recipe as described. Soooooo good! I've also made the tomato sauce-also a game changer for me. Thanks for the great recipes!
@jodrew1845
@jodrew1845 2 жыл бұрын
I always tru to keep tahini or another nut/seed butter dressing. The flavor profile can change dramatically from sesame paste to sunflower butter or almond or peanut butter. I also incorporate the herbs as well to create a green goddess dressing, perfect atop pasta, rice, or baked potatoes, when you are stumped for what to eat🌿 It may sound strange but I make something I call herbed oil. This concoction consists of 3 to 4 bunches of parsley, about 6 to 10 cloves of garlic and a cup of evoo. Everything goes in the blender and your done for the week.
@dmatahari
@dmatahari 2 жыл бұрын
I really love your meal prep series. Started out with the Mediterranean one and subscribed and started watching more. I love how you have people prepare several items, but it’s not 7 of the same meal. I get bored of eating the same thing all the time (or mostly bland foods) so your series is really something I want to watch more of. Would love ones focusing on different cuisines around the world.
@Bizzy-Bumble1131
@Bizzy-Bumble1131 2 жыл бұрын
I'm totally addicted after watching 4 videos in a row! This one is my favorite so far. I love those versatile sauces. Yum, can't wait to try the mint parsley sauce.
@claudias.2634
@claudias.2634 Жыл бұрын
me same
@adrianawillms8827
@adrianawillms8827 2 жыл бұрын
Zucchini pickles are awesome ! The best is to use the quick pickle technique, but you can also boil the jars for a bit. Not too long or it'll get too mushy (that's probably where you were getting). The pickling liquid I use is apple cider vinegar, mustard seeds, dill or terragon, with sugar. Super delicious in burgers.
@excel04
@excel04 3 жыл бұрын
Watching this in a tiny European city kitchen that's about the same size as an American walk-in pantry realising my foodie passion needs a bigger home. I'd love to learn how people with tiny homes maximise their space in situations like this.
@jennhoff03
@jennhoff03 3 жыл бұрын
It drives me NUTS how little kitchen & pantry space they build into houses! Do they expect us all to go grocery shopping every other day?? It makes no sense. My condolences, my friend.
@excel04
@excel04 3 жыл бұрын
@@jennhoff03 totally agree. My brother just moved into social housing in the UK. He told me legally the company only has to provide one floor cupboard and one wall cupboard in the whole of the very tiny kitchen. And then the government wonder why people live on take-out and there's an obesity crisis.
@jennhoff03
@jennhoff03 3 жыл бұрын
@@excel04 Wow, that's it? No wonder builders are so stingy- they get away with it!
@Esbbbb
@Esbbbb 3 жыл бұрын
Sometimes you just have to go with what you have... I also have a very small kitchen and quite a small fridge, so for me the key is organizing my stuff. If I make a nice batch of food I don't keep it in the big pot but instead put it in some plastic containers. I usually also try to have 2 food choices available, one for lunch one for dinner. I really like creating a big batch of salad and eating it with every single meal, and you can also use the salad in some cases as your dinner/lunch. I often have a nice batch of salad and then I buy some halloumi cheese. Then I might eat salad and halloumi for a light dinner. :) Salad is especially easy to turn into a meal if you add some nuts and other stuff but if you do a big workout then it naturally doesn't suffice... But yea I don't cook for the whole week at once, I usually make food so that I need to make more once during the week. :D
@excel04
@excel04 3 жыл бұрын
@@Esbbbb I hear you. I also love salad and I also have a small fridge and freezer. In terms of organisation I've been trying to think of innovative ideas like sticking magnets to storage jars and sticking them under wall cupboards so they are suspended. I'm trying to maximize every bit of space I have. I do find myself shopping more often than someone with more storage. Really I need to find a channel owner who has a tiny house or lives out a camper van and is also a foodie lol!
@juliatokiohotellover
@juliatokiohotellover 2 жыл бұрын
Pickled squash is actually one of my faves--my mom makes them so well and they're so crisp and delicious. She actually takes the time to pickle them traditionally, seal the jars, and all which makes all the difference. But defiantly not a good meal prep option if you have limited time!
@PreciousInGODSight
@PreciousInGODSight 3 жыл бұрын
LOVE this!! Thank you. I just re-Organized my pantry so I'm READY to go with these fresh sauces & goodies. Now I need to go shopping for veggies....
@MerryMaggie
@MerryMaggie 3 жыл бұрын
Thank you for these ideas! I have Sjogren's autoimmune disease and it diminishes my taste sensation quite a lot, so these flavorful sauces might be the solution to both the taste issue and also the dry mouth.
@TapDancerDood
@TapDancerDood 3 жыл бұрын
Buy cut price fruit & veggies, then dehydrate them, ideally in an official Dehydrator, but you could use hot sunshine, or a low oven. They last 12-18 months in separate jars. You can rehydrate them in stock or wine and add to cooking dishes. As a single man I no longer waste celery! I recommend the book "The Dehydrator bible".
@matthieuvolait7017
@matthieuvolait7017 3 жыл бұрын
these are good ideas indeed and I'll sure give them a try. I don't have that many meal preps myself, but one of my favorites is caramelized onions, which are fairly easy to batch cook and can be used any time you need onions -i.e. any time.
@azer0524
@azer0524 8 ай бұрын
brother u might just have the best kitchen i've ever seen
@Gilyarth
@Gilyarth 3 жыл бұрын
And here I was, preparing a humble shopping list for tomorrow, to make a nice Bolognese, maybe with some beans in it, some Sambal... -And then you come along with your homemade stock, artisan sourdough bread and those gorgeous roasted veggies, sauces to die for...Oh man you're killing me!
@CierraFua
@CierraFua 3 жыл бұрын
You are a godsend. Quickly becoming one of my top fave YT channels. Thanks for sharing your wisdom! 🙏
@maryegerton6848
@maryegerton6848 3 жыл бұрын
Omg this is soooo good. I use your sourdough pancake thing all the time. I had family over this weekend and made two giant ones in my cast iron skillets with green onions, and we dipped them in soy sauce, hoisin, sweet chilli heat, etc. They disappeared as fast as I put them on the table. I love all of these ideas and I will be using them. I had to pay my taxes this month so I didn’t have any money for groceries, so I am eating pantry and freezer stuff. I’m on a pension, so this is a life changer. Can I use canned tomatoes for the smoky red sauce? ☮️💕
@LeicLO
@LeicLO 3 жыл бұрын
I've been making my own granola and pesto for awhile now, but this video just gave me the inspiration to take it to the next level. So excited!! Thank you!
@wendym5086
@wendym5086 Жыл бұрын
Love this video! After you preboil bones for stock if you roast them before adding next set of water you'll increase the flavor!!
@Petergarrettofficial-id
@Petergarrettofficial-id 2 ай бұрын
Hello 👋 did you try the recipe?
@AboutArchie
@AboutArchie 2 жыл бұрын
I keep a good supply of dates on hand, generally mahjools, although they are somewhat pricey (hence, I purchase them in bulk from Organic Matters online.) I make a date paste by blending just water and dates. One of the things I use the date paste for is granola. It is the healthiest of all sweeteners and tastes excellent on the granola. Thanks for this video as it's been too long since I've made some and my wife absolutely loves it. I also have to make 3 more things today thanks to this video ; ) Gotta go now! Lots of meal prep to do.
@WhatsCookingAtMomsKitchen
@WhatsCookingAtMomsKitchen 3 жыл бұрын
This is absolutely brilliant! Having these five foods in one's kitchen, everyone will be eating quality food. Thanks.
@moonwolf3378
@moonwolf3378 2 жыл бұрын
My meal prep is putting beans in water to soften n sprout, making rue or bechamel sauce just butter n flour (got that 1 from Rachel ray..from there u can make Mac n chz or Alfredo sauce), prep salad batches using per towels, display all my herbs in fridge nicely (parsley cilantro chives jarred with water..no digging thru bags), freshen up my fruit nut n grain station to make it appetizing to grab…I love the granola idea and all purpose sauce. Thank you!
@FirstnameLastname-tv3vc
@FirstnameLastname-tv3vc 2 жыл бұрын
I'm depressed. My friend pointed out how all I was eating was cereal, sandwiches, and takeout. Started watching this channel again and got ideas on how to eat like a healthy person.
@alimamulma3sum14
@alimamulma3sum14 3 жыл бұрын
I lately started cooking for myself and boy I can't make any sense of why I spent so much money on take outs. Plus, I was never happy with any meal from outside, but home cooking comes with that priceless satisfaction 😍 Thanks man, You rock 💪
@britoronto6628
@britoronto6628 9 ай бұрын
I love the focus on ingredient prep so you can mix and match according to your mood. As I find cutting up veggies on weeknights to be relaxing, I don't feel the need to do this all on Sunday, and I hate re-eating the same things from bulk pre-cooking. The key is having a plan in place and doing all the shopping ahead. My pressure cooker though is a godsend for making stock, and speeding up weeknight braises, poaching chicken (20' for a whole chicken plus you get broth!), batch cooking beans, etc...
@andreasalfredrokkjr405
@andreasalfredrokkjr405 3 жыл бұрын
Great video man, love the dressing. If you only pulse the tomatoes instead of blending them, you wont trap so much air inside the sauce, and it will keep its deep red color :)
@natashaanderson8537
@natashaanderson8537 3 жыл бұрын
Awesome suggestions! My favorite is having a ton of roasted veggies. I add to eggs in the morning, hibachi, wraps, egg noodles. So many different flavors yet the base comes from one. Freezing some meals too. Example I might vacuum seal my stuff banana peppers cut up already cook with the marinara sauce. I can have for a much longer time . Just warm up and go.
@vigilantgamesllc
@vigilantgamesllc 2 жыл бұрын
This has helped me greatly, not just in making these recipes, but as inspiration for a better way to prep. Thank you so much!
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