Using Up Last Years Harvest | What We Eat in a Week!
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- Опубліковано 8 вер 2024
- #AcreHomestead #FreezerMeals #DinnersOfTheWeek
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Cilantro Chicken Recipe - scratchpantry.com/recipes/202221/cilantro-chicken
Tikka Masala - scratchpantry.com/recipes/2021/5/tikka-masala?rq=tikka
If you havent gotten it already, the next time you do a mail haul. I sent you a cheese shredder game changer! Well it was for me! I literally LOVE shredding cheese now. And you can do a bunch and still save it and not have all the bulk and clean up of the food processor. Enjoy! Oh you can also do things like nuts and a cookie crumbles and stuff too but I mainly do CHEESE! 🤣
Another great video! So sorry about your glass bowl. When I break one, I go thrifting, they always have glass bowls for super cheap. I just hollered at my husband, "Becky doesn't have a grill!" My husband's response "That's not natural!!" I was cracking up laughing at him. You have to understand, he is in love with grilled meat (of any kind)! He does a big grill on Saturday or Sunday's (beef🐮, pork🐷, chicken🐔, fish🐟, vegetables🥕🥔🍆🍅🌽🌶 and even fruit🍍), whatever I ask for. We call it the Bucket O' Meat! and Yes, we grill all 52 weeks of the year! even when it's snowing and it's freezing out! Like I said, he loves his grilled meat!😂😂😂
Do you have the pickled onion recipe? My husband just started making them himself and I would love to see how you do it!
I was looking for the picked onion recipe, also. 😀
Thank you for sharing your vlog much appreciated by us all xxxx ❤️
I’m sure I’ve said it before in comments but one of the best things about you as a is that you show the mistakes/ accidents too. So people don’t have to try to be perfect. Sometimes dishes break, things spill or something gets burned. You are also teaching people to be brave to just try mixing things in recipes and that you don’t have to follow every recipe 100%
You are so sweet Holly! Thanks
Tip: when you’re rolling something in dough that needs to be put on a cookies sheet, roll it on the parchment paper. Then you just lift the parchment paper onto the cookie sheet.
Genius!
Thanks! Great tip
Yeah i just straight up roll it on the baking paper and pan and use that as my work bench that way im not moving anything and if my paper is too floury or whatever i just grab another pan with baking paper on it place it above the other dish paper side down and flip it so the clean paper it on the bottom and i can just put the dirty paper in the bin or bottom of the oven and the now empty and clean pan back in the cupboard 😊 idk if that makes sense but yeah i hate having the clean benches so i use trays as chopping boards too that way i can just pop it in the dishwasher and know its sanitised instead of scrubbing all the counters etc.
Excellent tip
Great idea!!
I cannot get over how much I love your “let’s just try it and see what happens” kind of attitude about everything. It is the best thing ever to see someone who is so resourceful and so self-sufficient just try stuff that you may not feel super comfortable with. It is inspiring!! I’ve learned so much from you and have even expanded my garden and started expanding my pantry to have long range food storage along with garden-to-table produce. Thank you for your absolutely wonderful attitude about trying new things and having fun doing it!!!
Becky, we do something like the stromboli here in Czech Republic. We just call it a savoury strudel. My tip to avoid the inside to burst open would be to use a fork and make some holes to the top part! That way the steam from the inside can escape. Thank you for the video,great one, as always.
I have 3 jars of peaches left that i canned in 2020 and that is it for my canned food. Last year I had emergency surgery end of June and everything but the beans died. I'm hoping for a bumper crop this year and prayers I stay healthy!
Good for you. May your garden flourish this year and may you be blessed with good health so you can harvest and process your bounty.
I’m sending blessings of abundance. 🙏🤞
When I make Stromboli there is no sauce inside. Instead there is a combination of olive oil, garlic and seasons brushed on the crust, cheese and toppings. Then after it is baked it is cut in slices and dipped in hot pizza sauce. Yum!
Same here. We slice and dip is sauce.
Same with us. We dip it in sauce. No sauce inside.
@@plot10homestead58 all types of calzone that I know of have sauce inside. It's just not rolled but instead is folded in half
@@plot10homestead58 True, love ❤️ Calzone , sauce inside n dipped also is too saucy for myself personally ❣️... I like the flavor of other ingredients 😋💭❣️
@@plot10homestead58 Could be, I wonder who makes real Calzone, if Italian restaurants in Italy and Germany don't. Is it one of those cases where the original recipe is not the standard anymore?
Hi Becky! You are doing a great job cooking and caring for your farm. I like that you made nice Indian curry - you are calling it “tiki” masala but the dish is called “tikka masala” 😊
BECKY!!!! Don’t ever make the mistake of inviting your subscribers in for a meal…- CAUSE WE WOULD ALL SHOW UP HUNNI 😄
You need to put slits on the top of the stromboli so the steam can escape and you'll have no explosions :)
I planted 21 tomatoes yesterday! That was one row, I have two more to do. It made me so excited to finally have tomatoes IN THE GROUND!
These all look so good. I love that you make sure the way you process the garden makes it easy to go straight to a meal.
HOW are you not hot?! You're killing me in these sweaters! 😂 It's miserably hot here in Arkansas today and I just came in from watering my new bucket garden!
I used to work at Chipotle and the way the cooks used to do it was add a bay leaf or two and a little sunflower or rice bran oil and water to the rice (depending on how much you make). Take out bay leaves when cooked. In a bowl add lemon lime juice mix, salt ,and cilantro and mix till salt is dissolved. Add slightly cooled rice to the cilantro lime mix and gently fold in. And it's ready!
By mixing the cilantro,lime, and salt before hand ensures even coating over rice.
Hope this helps.
I’ve always followed my grandma’s way to make Stromboli.
Things she did differently were…She pinched and folded the ends, used olive oil and seasonings instead of sauce, and always slashed the Stromboli several times after rolling before baking. Yours looked yummy!
this is helpful tips!
Yes❣️
Yes, the slicing is necessary to allow steam to release to prevent the blow up. They look delicious though.
We, Italians, only cover half the dough with ingredients fold it over and use a fork to close it! Waalaa! We also put the sauce on the side to dip. We also make pepperoni rolls and spinach rolls and roll them like you did! Also sauce on side! Our favorite is pepperoni and banana peppers roll and then I cut them into personal servings. Then bake. Sooo good!
👍🏼
I use the grater attachment on my kitchen-aid mixer for grating large amounts of cheese. It’s so helpful.
I also use my attachment but I use my food processor.
I am so hooked on your videos I can’t stop watching. 😂 You have motivated me to garden again. I became a widow at 47 and really lost the desire to garden and because if you I’m back at it and will be canning for the first time at 52, since helping my gram when I was a child. I love your positivity and get-er-done attitude. God bless you, sweetheart.
I loved when you said you didn’t have energy to cook so you had leftovers! We ALL have those days and I’m always thankful when I have leftovers to eat vs picking up some unhealthy fast food (although we do fast food occasionally bc it’s fun for the kids).
Omg I just saw your instant pot and remembered I had black beans in mine that were probably stewing to death on keep warm! I had to get out of bed to go rescue them! Thanks Becky!
Hey, you pulled a Becky!!
😂💯. I’ve done it.
Next time, plug 🔌 in the Instant Pot in the bedroom. Why not?! 😀
Your so gifted, your not afraid to try new recipes. You just for it.
When I was preparing for a surgery with a long recovery, I cooked double+ meals for a couple of weeks. After dinner each night, I packed up the leftovers and froze them in 2 serving containers. It turned out that I had almost 2 months of meals prepared! I need to do that again. Lol
“That’s all I have the bandwidth for!” Yes…I’ll be borrowing that! 😂😂
This is what I try to do. If I am up to cooking ( ongoing health issues) I try to make double, for the times I dont have the ability to cook. Makes life easier, and I feel I eat better overall doing this
Yes, bbq sauce, chicken, bacon, red onion is one of our favorites for pizza. So good! Also agree on shredding your own cheese, its not fun but it is so worth it.
Sounds good :)
We just had that pizza the other night from extra pizza dough I had in the freezer too. Sooo good especially with the bacon.
The stuffing fir the Strombolis look great. I've only ever had a Stromboli folded over like an empanada. Never had it jelly roll style.
Me too!
I thought folded over pizza was a calzoni ?? I'm confused about the names but not about pizza. I would eat it every day if my waist band would let me.
@@vanessarheadart9708 true. But also Strombolis. I think it's the filling that differentiates them. Calzones were basically just cheese or maybe it's vice versa. It's been so long, but I do know the ones I ate were never in jelly roll style. But either way I'm sure it's delicious. 🤤😋
Technically Stromboli are rolled like cinnamon rolls (American creation) vs calzones which are just folded in half like an empanada (Italian creation). Delicious regardless!
What a brilliant way to use cauliflower rice! I am definitely trying it out!
Cheesesteak Stromboli
Thin sliced steak, could be leftover
Caramelized onions
Black olives
Sweet pickled peppers
I use sliced provolone and American
Also think calzone or hand pie only larger. Start with a round of dough. With 3 or so slits in the top. I don't use sauce on the inside just on the side for dipping.
Yum!
I’m always blown away the amount of food you cook for two people. This looks like it’s for a family of 6. Thanks for sharing. You’re my favorite channel to watch!!
It probably does serve 6 though, as Becci has said in other videos they eat the leftovers for lunches or freeze half for another day, so they aren't having it between two in one sitting. We do the same as most recipes are for 4 or more so we cook the full amount and freeze the rest to save cooking another day.
My number one favourite as well.
Same but I don't think they eat it all in one meal but keep leftovers. I live with just my son who is 18 and it is just easier making huge meals and having leftovers than cooking just for 2.
I find it really hard to cook for two lol.
@@margaretbartlett5404 it is hard, I've only ever had 2 people to cook for and whilst it makes no sense that cooking for 2 is harder well it just is haha
Cellulose is any plant fiber, not just wood. All fruits and vegetables contain cellulose, thankfully. Fiber is necessary tof the digestive system.
it is INCREDIBLE seeing how you use up food/prep from the day before in your next meal! takes the mind of a true genius to think that far ahead!
Love all your videos!! And, your smile when you see Josh is the sweetest!
You can also make calzones...same ingredients just fold over
I absolutely love your channel! I enjoy when you & Josh taste and comment on your meals. I’d love to watch a few minutes of you setting at a table and enjoying your meal together. 🥰
This video was the perfect afternoon entertainment on a rainy day here in Denmark
Love watching these meals in a week and love watching you! You explain things so well!
Hey!! I work at chipotle and we make both of our rices the same
Rice bran oil, bay leaves, Cilantro, 50/50 lime/lemon juice, and salt!
I just wanted to say how inspiring you are to me. I cook almost everything from scratch for my family of 5. You've given me so many meal ideas. I'm so interested in your techniques, like deglazing and the browning of the chicken.I love your pie crusts! Thank you so much.
What a great video or videos I should say. You work so hard for everyone Becky and we appreciate your efforts so very much Don’t forget to take time for you too ❤️
You are my favourite youtube channel and an inspiration as a young mother. Thanks for your great knowledge and awesome energy!
by-product doesn't automatically = a bad thing. ALL plants have cellulose in them. However, if you feel it does change the texture, that's a fair opinion.
I think you did great on the Stromboli . What a great idea to make one tonight. Becky you are very creative in your cooking. Thanks for sharing !
OK it all look delicious! I'd never been a big fan of coriander, but at Christmas someone made a side dish of carrots cooked in orange juice with coriander, and it was amazing! It was such a different taste experience. Beautiful food, great growing advice and all round enjoyable videos, thanks Becky 😊 👍
ready for a MAILBOX HAUL! 😍
i adore seeing all the useful things your devoted fans sent out of sheer delight to help improve your experieces as you selflessly share your journey! 😊💝
Mushrooms, thin slices of tomatoes,artichoke hearts, garlic,pineapple. On either, garlic butter sauce,ranch, or BBQ sauce.
We do Stromboli with lunch meat and provolone.
We use Rhodes frozen bread loaves or a homemade recipe. Roll out into a rectangle. Cut strips along the two long sides about an inch wide. Place your sauce, just a little - if there’s too much the bottom won’t cook well- down the middle. Layer ham, turkey, pepperoni, and provolone. Fold up the ends and then braid the strips to hold it closed. Bake at 350 for about 40 min. We like to dip it in queso!
That sounds really tasty!
Ive been cooking with older frozen foods from our garden that get buried in the freezer. So yesterday I made a pot pie with frozen home grown green beens & celery (from 2019!) and carrots. I was very surprised by how nice this combo tasted. The green beans are not something I will normally use in a pot pie but their flavor is far superior to commercial canned and frozen. I made it in a rectangle Pyrex dish and gave it a rustic look by rolling the excess crust over and pressing it in. We love pie crust. This is a time when conserving what we have is more important than ever. Now Im inspired to make Stromboli.
I’ve noticed with my Instant Pot that the Rice setting is several minutes longer than the time called for in recipes and cheat guides. I have good results with 4 minutes.
For pizza topping, since I had gastric bypass years ago, I find myself more veggie minded, so my favorite combo is mushroom, spinach and garlic with lots of mozzarella cheese. So I usually order calzones instead of pizza. I'd love to learn how to make individual pizzas for my family, because we're all different.
we like a thick crust pizza so i make a scone dough, roll it out thin and it cooks up nice and crispy but still thick. blind bake before topping. we have canned spaghetti, chopped onion, chopped bacon, salami, diced mushroom, pineapple, covered in cheese
Our family is happy with pizza as long as it has mushrooms and olives. My daughter (6 years old) gets to order hot lunch pizza at school sometimes. She is always shocked that olive pizza isn't one of the options so I have to send her with a small container of olives so she can add them herself ❤️
I dislike cilantro the first 40 years of my life and then all of a sudden my tastes changed and now I absolutely love it
I learned from my mom that to get a caramel color in your chicken, you can add a teaspoon of sugar to the oil. It will smell DELICIOUS when its cooking.
That’s a great tip!
I really want to eat that pizza roll right now! And that chicken looks delicious, I love every single recipe that you make Becky, thank you for this video.
I make Stromboli 2 ways for family. One with ham, Swiss, sandwich pepperoni, sliced American, Genoa salami, Swiss & cappacola. The other way is Buffalo chicken strips, cheddar & broccoli. I also use an egg wash & no red sauce. I don’t roll mine, I wrap it lengthwise.
Time for a mail haul! I love seeing what your fans send you. A lot of things you get I've never seen before. I'm a southern lady & we do cook different down here, but I still like to watch you. I have never seen someone cook with so many different spices very intriguing.
I'm from the south too and it's all rice and gravy down here and the only seasoning we use is Tony's 😂
I'm from the UK and I love watching all these cooking videos because all the food is so different to what we eat here in the UK.
Arugula, red onion, prosciutto with an extra drizzle of olive oil and red pepper flakes.
My Favorit Pizza is 1. Mushrooms, Jalapenos and Pineapple and 2. Sweet Corn and Artishokes + Garlic 3. White Asparagus and Spinach
We make Stromboli with olive oil, ham or capicolla, salame, provolone, oregano and sliced peperoncinis. Flop the other half over and press the edges together with a fork. Then we brush it with more olive oil and sprinkle with more oregano.
A salad shooter is the best thing to grate cheese quickly.
Hey friend! Another great video! Thanks to you, we have actually started cooking double portions & freezing meals. Our freezer is now full & it has given us such peace of mind, especially with grocery costs rising 😊
Have you considered offering cooking workshops like Mimi Thorisson? I would definitely pay for a weekend of cooking classes. Thanks for the amazing content!!
Idk if it's "right" or not, but when I make stromboli I aim for somewhere between a cinnamon roll and a stuffed bread, and calizones I aim for hand pie style. Either way we put a smidge of sauce on the inside with toppings to keep the inside just moist, but serve with warm sauce on the side for dipping.
Stromboli is just folded in half. You only put your stuffing on half of it rolled out and the fold the half over on top of the of the stuffed side.
Hi Becky! This kind of off the topic of today but I wanted to thank you and your mother for the idea of using a pastry cutter to shred or cut up meat ! It works amazingly well and it made it easier to shred chicken while dealing with a shoulder injury! Thanks again! Take care!!
Oh love that! I’m glad
Strangely, I used to hate cilantro, but last year I made salsa from my own tomatoes and it totally changed my feelings about it. Love it now.
Get the shredder attachment for your stand mixer. You'll throw away the hand ones. Is so EASY!!!😁
Becky great video. But tip.... I managed a Chipotle. The rice is rinsed of starch then cooked with salt and a bay leaf. Then when ready to serve we ad lemon& lime juice salt to taste and cilantro thats all.
I invested in the grating attachment for the kitchen aid. Best investment ever. Easier to clean than the food processor.
I was going too say instead of putting all the sauce on the stromboli which looks delicious you could of put in a small bowl and heated it up in the microwave then soon on your plate as needed🌸🌼🌺🌸🌼🌺🌸
I've seen some food processors which have a section of the blade which can be used to shred cheese.Specifically, there was the normal blade and a separate slicing blade which had a flip side for grating. Might be worth checking out!
she used to have one of these…then some how ran over it with the car? was mentioned in a vid but i dont remember which one
Hi! Love your content! I wanted to point out that the curry you made is called tikka masala, not tiki masala. 🙃
Love the additions to the curry like the zucchini and peas! If you want a tip to make your rice a bit more flavorful for Indian curries, try adding a bit of whole cumin seeds to the uncooked rice, and cook it how you normally would!
I always buy the block cheese, then grate it all up with my processor. Then freeze it grated
My favorite pizza (before going 90% vegan) was a philly cheesesteak style pizza - thinly sliced beef, mushrooms, onions and peppers with mozzarella and provolone.
I make my dough in the bread maker. It turns out great every time. Thanks for all of your great videos.
@Revis S The dough I make is for stromboli.
@Revis S stromboli. 1 cup warm water. 4 tablespoons of vegetable oil. 1 teaspoon of sugar and salt. 2 1/2 teaspoons yeast 3 1/4 cups of flour. Place all ingredients in bread maker. Mix on dough setting. Divide dough in half. Roll out on floured surface. I top with my favorite meats and cheese. Roll up and bake at 350. Bake 30 to 40 minutes. You can use sauce for dipping. Enjoy.
About the cheese. You could shred the entire block and freeze it. You can take out a bit at a time and it defrosts allmost instantly. Cheese is great for the freezer.
I usually put provolone salami and ham. No sauce inside and I fold it over instead of rolling. I use pizza sauce to dip.
Since you don’t have a grill you can make really good chicken thighs by using your ovens broil function. It will get some charred bits and be like grilled sort of
Sometimes we do this and roll the dough like cinnamon buns. Then a light application of olive oil and Montreal steak seasoning sprinkled on top. Bake and slice. My kids call it garbage bread.
Becky and family. In my cooking yoghurt - buttermilk - sour cream - are interchangeable with allowance made for the water & fat content. Love seeing y'all JIM
When I make Stromboli I put ham, salami, pepperoni, onions, peppers, and mozzarella cheese! Then brush the crust with garlic butter and dip it in sauce, no sauce inside it!!
I use hot Italian sausage, pepperoni, Canadian bacon, mushrooms, black olives, onions, peppers and bacon in my stromboli. A massive rolled up log of pizza that is delicious. Spray the top with olive oil spray and sprinkle with oregano and garlic powder. YUM!
Favorite pizza combo is pepperoni, pineapple, jalapeno, and feta cheese. I managed a pizza restaurant for over 10 years so my husband and I have tons of combos we love!
Stoboli is like a giant hand pie with sause cheese and filling's of your choice after filling seal edges and put air holes on top
My rotary grater has been a life saver for shredding cheese!
becky a small tip garam masala we use it in the end a lil before taking the pot from the stove not with all other masala as all ingredients used in garam masala are already toasted till flavour comes out u try this method once n if possible let me knw the difference between both the recipes
I make really quick and easy naans, just equal amounts of all purpose flour and natural yoghurt, (pinch of salt) mix and leave it to sit for 30 mins, then roll out into rounds and fry them off in a dry pan. I keep garlic butter in the freezer to brush over them. They freeze well too.
Just a heads up but the term cellulose includes plant material of a lot of varieties including vegetable.
Good to know! Thanks!
We don't add sauce to the stromboli. It's normally served on the side so you don't have soggy leftovers.
I make stromboli similarly, but definitely less sauce lol. I make half with mushrooms and pepperoni, half just pepperoni. I always use the leftovers of multiple different cheeses so it ends up being three or four cheese. On top, after you butter the top, I sprinkle Italian seasoning and parmesan and garlic powder. You can put sauce sparingly inside, but heat up the rest and use it for dipping! Also...don't roll...put the stuffs in the middle and cut the sides into strips and sort of wrap those over top. I always had trouble with the rolling...the middle never cooked through like I wanted...so I started doing it like a cheese danish lol.
Haha! I also had a moment last week of making too much ground beef pasta sauce and using it as a base for pizza. We thought it was delicious! Thanks for a great “meals of the week” video!
Honey tip for you, family favorite I make it often...1 ) roll it square so you can roll a few more layers and 2) after you egg wash make 3 or 4 vent holes with a fork. My family's favorites are 1) sausage that I grind up after I brown it with Mozzarella and parm. 2) Spinach,(pre-sauteed with garlic and oil Mozzarella and Parmesan 3) Broccoli Rabe (made same as Spinach) LOVE your channel !
My recipe for stromboli says to fold it in thirds rather than roll it. Makes it easier.
I love mushrooms, olives, onions, Pepperoni & linquica
If you scrape your cutting board with the back of your knife,it’ll keep from dulling them so much. Everything looks delicious!
Im sorry for the long message, but i dont know how to message privately on UA-cam, or join your live events. That said, Ive watched your channel every day for months. This past year has been one of the hardest years of my life. For multiple reasons, and on multiple levels, watching your channel brings me peace, and someday, id love to do even a fraction of what you do here. Until then... if you only knew my story and how much your channel has helped me stay grounded mentally, spiritually, and somtimes, even emotionally.... Ive heard it said, "Remember..the same number of people you can help is the same number you can hurt." I dont participate much, but when you get discouraged, remember how many people you are helping by using all of the gifts (people talents, intellect, abilities, finances things, etc...) God has given you. Thank you, Josh, and your precious mom, so much for every time you all get tired, discouraged, frustrated, overwhelmed, disallusioned, etc...yet you still choose to keep moving forward, opening your hearts and lives up, to a certain degree to mostly strangers, working hard, and posting yet another video. Thank you from the bottom of my heart. Just for fun, here is a link to another influencer who has helped me so much during this extremely hard, very painful, season of my life. Im not in a place where i can do much of anything they do either..but just like i feel about you and your family, im so thankful that they can do it, bc i have been, and continue to be so incredibly blessed by it. Im praying that this just a season in my life, and that right now, i am learning as much possible, so that i can do some of the things you all continue to teach me.
ua-cam.com/video/akw_YklVIfs/v-deo.html
Hi Darla! I really appreciate your kind words and I'm so grateful to be a part of a community filled with people as kind, caring, and thoughtful as you! Sorry to hear that you've had a rough year. :( on a separate note: Doug and Stacy are awesome! Josh and I met them a couple of months ago and had some time to talk with them. They are truly and authentically kind people, even off-camera. :)
Thank you for your kind response❤️. You dont have to tell me how to message privately if your not comfortable with it, but i would love to join you live events. Can you tell me how to do that?
Ham, pepperoni, ground Italian sausage (cooked), Genoa salami, Mozzarella cheese, Parmesan cheese. layered down the middle. tuck the dough around the meat and serve with sauce on the side. Sometimes a line of mustard on top of the meat/cheese. Bake at 350 for 30-35 mins.
I love the rolled idea for the Stromboli. We roll our dough into an 8” circle, put pepperoni, salami, sliced tomatoes and American cheese! We fold over the dough, pinch the edges, put a couple slices in the top and bake it. So delicious 🤤!
Becky when I have to greet a lot of cheese, I use my food processor. Are use the shredding disc.
I made your no knead bread.....I'm no baker but that bread turned out amazing!! Thank you!
Favourite pizza topping: potato, parma ham, red onion, and pesto..
My kids go to pizza has kebab, ham, pepperoni, bacon and sausage on it..