These FIVE Foods Will Change the Way You Meal Prep

[@Wesdotcool]

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]

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]

Agreed!

[@TheMsLisaF]

Lol my husband is always baffled when I do this. “We don’t have that I’ll use this it will be fine”

[@vlissblisskiss]

omg! rich person with tons of time and money had a replacement for lemons!!!! waooowwww!!!!!!!!

[@katherinefielder3415]

@RedKing 50c wow! its actually way more expensive where I live

[@etjulien]

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]

I was looking for this, thank you.

[@etjulien]

@@Maorawrath You're very welcome! 😊

[@luudest]

thanks. Should be standard in the description of a video ...

[@kishouarima3730]

Thanks I hate unnecessary talking about fluff for ad revenue.

[@christ0pherc0lumbus]

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?

[@misacruzader]

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]

What is your go to meal? What do you put onions on?

[@Gardencook5]

@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.

[@insane_squirrel83]

Future Topic: Different types of all-purpose sauces.

[@chrissylove1739]

Yes!!! I see YT videos -- then draw a blank once I get in the kitchen.

[@Tastygarybites]

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]

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]

That is top advice and top preparations. Thank you for this video😊. I particularly like the herbal sauce and the tomato one.

[@claragomez9898]

He has a video like that already

[@doosrajawad]

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]

i've never heard of jalapenos being used in traditional indian cooking though

[@doosrajawad]

@@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]

Thanks for this!

[@Corelila]

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]

@@Corelila I love this idea. May have to borrow! :)

[@hollycampbell1967]

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]

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!!

[@Josukegaming]

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

[@kevinmikulaj]

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]

This is how our grannies were making a stock.

[@Smaugette]

@@bremervor I'm not a granny but I make it this way too ☺ maybe I'm a granny at heart

[@tfk5566]

Here it is ladies and gentlemen ✔️✔️✔️👌

[@veryimportantperson3657]

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]

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]

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

[@loril2466]

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]

this also works for broth if you want it in smaller amounts to add to pasta sauces etc.

[@ChrisColeChicago]

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]

@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]

@@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]

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.

[@adelems5]

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]

I'd love that focaccia recipe. Looks amazing.

[@justpatty7328]

Agree on both these comments! Yumminess!

[@Anudorini-Talah]

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]

Thats no focaccia thats just big fat white American flour compressed into your stomach. Get fat really..

[@kwasnakawa]

I love this "meal prep" series I need more!

[@outdoorwanderer6748]

Me too, this series is such an inspiration

[@Anudorini-Talah]

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]

@@Anudorini-Talah 🙄 I guess you didn’t see his videos with his brother .? He had zero space and he was making college food.

[@inbalsivan]

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]

Great idea. Thanks!

[@bm4867]

That would have been the smart thing to do

[@grappabionda]

Muy bueno, ahorrar es la clave también. 💯❤️🌹

[@cljh5069]

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]

Was thinking the exact same thing!

[@Grum872]

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]

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

[@mathieubraun9529]

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

[@JaVi-wf1gl]

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]

Grain it's life right in the fridge

[@sarahbasto6520]

Wdym by destroying it? I love using mine every single day!

[@natalienewton3711]

@@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)

[@theamethyst93]

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.

[@ShoshiPlatypus]

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]

This sounds amazing Shoshi, thanks for sharing, great tips!

[@ShoshiPlatypus]

@@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]

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]

... Never before have I wanted a good wife in all my life.

[@TapDancerDood]

@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.

[@Raven-qe2zk]

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!

[@lyiansoria1013]

I need a video on a whole list of "all purpose" sauces I can cycle through

[@amsn2723]

he actually has one that's older! or on his old channel!

[@teklife]

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]

kzbin.info/www/bejne/jYu2YWqgipmIa5I idk if you saw this but yea

[@Anudorini-Talah]

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]

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]

try cilantro if you like it, and a roasted anaheim pepper and throw in all the other great stuff. Amazing!!

[@Anudorini-Talah]

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]

@@Anudorini-Talah Huh?

[@Wumbology10]

@@ElianaGigena Dude is tripping 🤣

[@massis9069]

Amazing low sodium option. It'd make an interesting TikTok

[@reliquary45]

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]

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]

He removed the recipes from the site. WHY!?!? 😂😒😒😒

[@Tinky1rs]

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]

Ours is 5 percent

[@Tinky1rs]

@@Randilynn66 Yeah, that's the same then =)

[@warriorson7979]

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]

what is botulism?

[@warriorson7979]

@@tedijevtic6756 Maybe Google will know...🤔😒

[@mrsage4489]

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.

[@paulinerenkema4110]

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]

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

[@nina1608]

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]

thank u, im vegetarian and it helps :)

[@natria7727]

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]

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]

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]

That sounds like an awesome broth. I was liking the video until the broth part, then it grossed me out.

[@samirivas9196]

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]

and then you can toss the used peels in compost after!

[@adinashaina9977]

... and watch out for mold on those onion skins! you newbs!

[@adinashaina9977]

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]

I do that too 😁

[@jordanbabcock9349]

​@@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.

[@DononovanKeith]

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]

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]

It'd be interesting to know how you make hard boiled and peeled onions to keep in the fridge.

[@JOwinehouse]

This is the best video I ever watched by mistake. I’m just happy to be here. Wow.

[@veloveong632]

SAME!

[@juliep1271]

Exactly!!

[@tanyaseaman67]

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]

Ooh good idea!

[@jordanbabcock9349]

That tofu veggie blend sounds AWFUL!

[@Ryan-vn7de]

@@jordanbabcock9349 way to hate it before even trying it.

[@missmegany]

I'm assuming you use silken tofu?

[@Trenchant468]

Silken tofu?

[@manju3802]

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 😋

[@O2life]

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.

[@jeanettepingel49]

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!

[@horaciolerda]

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]

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]

Better to use glass

[@zeruty]

I would expect precooking them to make them even mushier when defrosted... Does it help some way I don't expect?

[@kensei1984]

@@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]

@@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

[@CHEFPKR]

Very much agree. I like meal prepping lots of side dishes and proteins, then combine them in various ways.

[@davidgraf4840]

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]

@@davidgraf4840 There you go. I do the same type of thing.

[@praveenmurugesh147]

@@davidgraf4840 add a half boil to the mix

[@FeloPastry]

@@davidgraf4840 Is rice OK for that long though? I thought rice went bad really quickly (like within 2 days)

[@KyliaSkydancer]

@@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.

[@qoqopepper]

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.

[@davidgraf4840]

I like to keep caramelized onions on standby at all times. Plus quick pickled onions.

[@kani4826]

a meal prep must for me is : kimchi ! a whole napa cabbage makes for a few good meals and best snacks ;)

[@nickers7496]

Kimchi o hells ya

[@stonecat676]

yeah, it's always a good idea to include probiotics in your diet, be it plain greek yoghurt or kimchi

[@knottyseedling]

Then you can make kimchi tuna jjigae pretty easily which is fantastic!

[@ohdaUtube]

It also lasts for several months and not weeks

[@richlinlaw]

@@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.

[@videovuer]

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‼️

[@leftbasis]

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.

[@MrsBee-uo2lc]

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!👍

[@FirstnameLastname-tv3vc]

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.

[@yosebv]

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

[@AmandainGeorgia]

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]

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!

[@YouKnowMeDuh]

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.

[@TheEsky18]

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]

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]

How long does the sauce last in the fridge

[@elilivizfan]

@@On-Another-Ocean love ur pfp

[@laurenfoster6668]

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.

[@ignotsii19]

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.. 🤯

[@franzitaduz]

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]

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.

[@HarvestRidgeHomestead]

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!

[@raeinteriano4359]

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]

Oooh any tips on making the crusts? 🤩

[@user-nt7dv8ep9m]

Yeah, how do you make it exactly

[@M00nflowers]

Tips on making the crust please!!! Thank you!

[@erhtsee]

Hi pls pls respond, would love to know how you make it :)

[@raeinteriano4359]

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]

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.

[@danielalev8777]

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]

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]

Hello 👋 did you try the recipe?

[@jemgonzalez]

@@Petergarrettofficial-id, yes! I tried the all-purpose dressing, quick picked carrots and radishes, and tomato sauce. All were wonderful.

[@brauliomarroquin7723]

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!

[@erikaschmidt9295]

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...

[@amandaanderson9804]

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.

[@sallyrose9960]

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]

What is your tofu marinade made of ?

[@Veritas666]

Is there an rough time how long you can store up these things? As this is pretty important to know I would say.

[@EvanLeyis]

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]

@@EvanLeyis assuming you wont eat it all before it goes bad eh? 😜

[@TheJwrede]

THE ALL PURPOSE SAUCE IS AMAZING! Wilted herbs transformed into flavorful deliciousness.. Thank you!!

[@WhatsCookingAtMomsKitchen]

This is absolutely brilliant! Having these five foods in one's kitchen, everyone will be eating quality food. Thanks.

[@conan_der_barbar]

idk what's different, but I really dig the vibe of this video

[@tammytlingit4662]

Yes!

[@tanyamcdowell833]

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]

Hello 👋 did you try the recipe?

[@dmatahari]

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.

[@azer0524]

brother u might just have the best kitchen i've ever seen

[@Bizzy-Bumble1131]

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]

me same

[@Gilyarth]

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!

[@gingee316]

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]

Me too!!!!

[@michellev.8739]

Do you have a good recipe for granola

[@gingee316]

@@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]

@@gingee316 thanks 🙏

[@cwbrownCaroline]

Roasted garlic in olive oil and caramelised onions are always in my refrigerator. Love your channel, I’m learning so much!

[@excel04]

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]

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]

@@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]

@@excel04 Wow, that's it? No wonder builders are so stingy- they get away with it!

[@Esbbbb]

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]

@@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!

[@statisticallysound]

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]

That is the Mexican name! Jaja I am surprised you guys use the Spanish name!

[@ColleenAltman405]

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,

[@alimamulma3sum14]

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 💪

[@ferniek5000]

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.

[@tab9773]

Your ideas look simple, affordable, appetizing and amazing. So glad I found this video!

[@code4chaosmobile]

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]

P

[@LeicLO]

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!

[@samanthaschurter747]

I roast garlic in bulk & then freeze the paste on a sheet pan. Once cut into cubes, it’s a great time-saving addition.

[@Petergarrettofficial-id]

did you try the recipe?

[@adrianawillms8827]

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.

[@vegardt3433]

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]

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]

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!

[@ODE19]

Excellent ideas! Imma make these this weekend. Here's my go to meal prep items: 1. Green Tahini - just blend up parsley, cilantro, garlic, good quality raw tahini, fresh lemon juice, salt and cold water. Works so well on salads, in sandwiches, on steak, on roasted veggies. Definitely an all purpose sauce. 2. Labneh - the easiest cheese to make at home. You just need a cheesecloth, half a gallon of yogurt (at least 6% fat), one cup of sour cream and a teaspoon of salt. You just mix the yogurt, cream and salt together in a bowl, transfer it into a cheesecloth and hang it to drip over a bowl for 8 hours. I love making this just before I go to bed, then I have fresh labneh for breakfast. 3. Pickled roasted bell peppers - roast lots of peppers in the oven or on the grill on high heat, when charred put them in a covered container for a few minutes (the steam helps separate the peel from the flesh), peel them, slice into thick slices, put them in a container with vegetable oil, white vinegar, salt, black peppercorns and roughly chopped garlic. Divine!! upgrades any sandwich and is also nice to blend into tomato sauce for pasta. 4. Cooked chickpeas - preparing these well is time consuming for sure, so unless I cook a whole bunch of them on the weekend, there is zero chance I will make any meal with chickpeas mid-week, which is a shame as they are SO GOOD and versatile. You need to soak the chickpeas overnight (unless you like being gassy) then cook them, I use a pressure cooker which cuts down cooking time by a lot. Once they are ready and drained I keep them in a container in the fridge with a little bit of water just so they don't dry up. I add them into any salad, make a smashed chickpea spread for sandwiches, use them in indian-style dishes (my favorite combo is cauliflower-potato-chickpeas in a fragrant tomato sauce, or spinach-potato-chickpeas with cream and spices), add them to a slow cooked beef/lamb and root veg stew, and off course make hummus out of them!

[@DarthSmirnoff]

10:00 "Thanks for the birthday dinner honey, imma just have to add flavour to it before I eat it."

[@LifebyMikeG]

let's call it a collab 😉

[@tysirrah]

😆😆😆😆 hey at least he ate it

[@calebmanuel17]

@@LifebyMikeG hey can you cook chicken biriyani please

[@dask7428]

Ikr, that was pretty weird

[@Smaugette]

@@dask7428 it's weird to add sauce to your dinner? 😳

[@TapDancerDood]

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".

[@dorothyellis2312]

When making stock from bones if you add a splash of vinegar it will cause a chemical reaction which releases the minerals from the bones. My mother taught me this. I really like your videos and learn a lot from them.

[@Petergarrettofficial-id]

Hello 👋 did you try the recipe?

[@pimianimavdo1523]

Cool video! :) About stock base, here is an easy alternative for non meat eaters : Being a part time vegan/full time vegetarian, I have a cool & simple trick for a soupe base that keeps for up to 1 week in the fridge. It all starts with me cooking some pasta in water in which I added some salt (Pink Himalayan salt is my fave), some herbs (Basil and/or Origano and/or Parsley, maybe a dash of paprika or even a spoonful of tomato paste. Then when my pasta has cooked (having been added to the ailing mixture of water and spices) I strain the pastas while having a metal bowl under the strainer to catch the liquid and excess spices that will fall in the bowl. I let this cool down and then, when it is a room temperature, I add a lid and place in the fridge. Voilà! I got a base I can use to make a soup on the fly whenever I want it. SideNotes : 1) as the collected pasta water cools down, it might/usually form a thin gooey starch pellicle on top. Nothing to it, its easily scooped out with a fork or spoon and simply disposed of in the compost bin. 2) should I not use this flavourful soup base for making soup before the next time I make pasta (rare, but it can happen, specially since I always cook more pasta than I need to be able to store some in the fridge for a on-the-fly meal or salad with vegies!), then I simply get rid of it and start collecting fresh soupe base during my new pasta cooking session. 3) When stating a soupe, I usually like a spoonful of olive oil with a sliced red oignon and even a dash of Sriracha and/or fresh grounded pepper and fresh herbs…even a spoonful of wine is nice to add to this. :) When all is smelling good and just before it gets to the caramelizing stage, its time to add a bit of fresh water with my selected vegetables and cook a bit more before adding the soup base I had kept in the fridge. Then, its just like making a regular soup. Simple and always tasty. Cheers! :)

[@Hanna-bj6ug]

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]

I’m from Australia and thought the exact same thing. Mint yoghurt and a tomato base for curry. Classic recipe bases and condiments.

[@magdalenn7525]

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]

Wow, thank you! I use pasta and potato boiling water for thickening, too. I love chickpeas!

[@adepated]

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)

[@maryegerton6848]

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? ☮️💕

[@juliatokiohotellover]

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!

[@warriorson7979]

When I meal prep for the week I deliberately only cater for Monday to Thursday so that I can get some takeout on Friday...😌

[@melaniehaslam3956]

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!

[@PreciousInGODSight]

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....

[@metalltitan]

I swear once I have a more dedicated kitchen with enough space for all the tools and jars and what-not, your channel is going to be my go place for items to stuff my fridge and pantry with. I'm already doing some basic stuff, but right now just lack the space and some things like an oven.

[@221b-Maker-Street]

Take a look at Rachel Khoo's The Little Paris Kitchen. Her Parisian 'flat' was minuscule, and she ran a restaurant for two in her living room, while making a full TV series. It can be done! 🇫🇷

[@jandavecampanera6491]

I really enjoyed your videos. It gives me some inspiration especially when I go experimental. The Acai blend looks like chocolate ice cream, now I crave some.

[@jodrew1845]

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.

[@DS-rt1ed]

Hands down, this is the BEST homemade granola I've ever had. I will be using your recipe from now until the end of time. THANK YOU!!!!!!

[@Stephanie-em2vq]

Did you cooke the quinoa before making the granola?

[@AboutArchie]

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.

[@sammyw.7131]

Thanks!