Thanks for your video's, Becky. I'm from Perth, Western Australia. I'm a single 58 years old woman whose kids have all grown up and left home. I live with Fibromyalgia, which has changed everything about my life and makes it difficult to have many hobbies. Not only that, but I used to cook everything from scratch when my kids were younger. For years now, I gave up on cooking as there's just me by myself. Watching your video's has inspired me to get back into cooking. I love to cook simple, healthy meals for myself (Diabetes Type 2). Your recipes are easy to adapt for me. I swap out sugar for sweeter vegetables like red capsicum, snow peas, carrots etc. I love the idea of cooking enough so I can freeze individual meals for when I'm in too much discomfort and exhausted. So you've inspired me and I want to thank you for that. Plus, you seem like a lovely lady, whose intelligent and compassionate. I love that you cook for your family and friends. I'll be making up a double salad with vegetables from my other hobby, my vegetable garden, for my neigh bough for today. I'm going to try one of your chicken meals to go with that, and I can freeze the leftovers for dinners for next week. Keep up the great work, and thank you again.
Use a half of a potato to create a non-stick surface. Just cut a potato in half and rub the flesh of the potato on the hot grill grates. The starch from the potato creates a non-stick surface so your precious dinner won't stick! 🍔
Hi. I am watching from Sweden and I agree with many of your other subscribers that watching you is relaxing and your instructions are very clear. And I love that you show us your mistakes because that way we can relate to you. ❤
I caramelized large quantities of onions in my slow cooker or roaster and then freeze in quart bags. I can then pull out yummy onions when I don’t have a lot of time to prep
Whippoorwill Holler has a RUclips about canning caramelized onions that she cooks in her crockpot overnight. I cann them every year. So great to have on the shelf. Becky I really think you would like them. You are such an inspiration to us!
I did that too and it was great. I've tried a bunch of canning recipes for French onion soups and stuff and they all were horrible. But batch cooking and freezing the caramelized onions yields much better results. 😊
My recipe for slow cooking caramelized onions is 1 1/2 pounds onion, 1 T butter, 1 T olive oil, and salt and pepper. The cook 12 hours, or overnight and I freeze them in 2 cup containers. Happy cooking!
I use to work at a super fancy restaurant years ago that used caramelized onions.. the head chef taught me to add some baking soda to the onions when put in the pan.. it alters the pH balance and speeds up the Maillard reaction significantly shortening the time it takes to around half.. I know how much you and Josh LOVE all onions especially caramelized ❤❤
Becky you are deeply appreciated,I love all the things you do ,one little thing I love is how you get everything out of the bowl and don’t waste I’ve seen countless shows where they leave soo much behind,kind of a waste. And you are soooo kind and thoughtful of giving us all the recipes to the beautiful food you make! I enjoy every moment with you ,from shopping to cooking and harvesting keep up the good work you are a force to be reckoned with THANK YOU!!!
I plan my meals for a week according to what I have available. I put that list on my fridge and my husband (It is just him and I.) decides which meal he wants to have tomorrow. That way I can take anything out of the freezer and do whatever prep is necessary. He gets to pick what he is in the mood for and I plan from what I have in the freezer and pantry. Win/win.
You motivated me to start cooking things from scratch when I started watching you maybe 2 years ago. I think it’s funny because I am making pulled pork, homemade brioche buns, homemade barbecue sauce (one for the crockpot and the other for the sandwich) and homemade coleslaw today. Finishing everything while watching this!
Hi Becky, I know, I’m a little late to this video, but I found an interesting tip about minimizing bell pepper waste. It said to turn your pepper upside down or bottom up and cut down the sections (humps/feet) you get just a few seeds and mosh of the pepper. FYI… 1 stick of butter equals 113 grams, always weigh without wrapper.
Becky, love the brioche recipe! Just a thought, and something that I do when prepping for a recipe...get all of the needed ingredients out prior to actually beginning. Measure out each ingredient or have the required measuring cup or spoon right next to that ingredient or those that require the same amount, and put each one on the other side of your workplace when used, so that you don't have to question whether you used it or not. This makes things SO MUCH EASIER. 😊
You should pull all your rhubarb. They will get woody if you let them get too big. You can cut them up a put them in the freezer. They freeze very well. I usually do mine in a quart bag. You should look up a strawberry rhubarb sauce recipe. It’s so good.
You can definitely be her guest for dinner, but I would love to be her gardening buddy. I just had some raised beds made similar to the kind that she uses and I’m so excited to plant in them.
Your videos are literally a god send ! My little man has been pretty ill this week and the stress of top level. He is now asleep and I’m relaxing on the sofa watching this, thank you for taking our minds off some of life’s stress
If your water is from a well on your property, consider filling up your sink with the dishwashing water, rather than just letting the water run. This is our 34th year with never any problems with our well. Grew up in the country on a well and married a man from the country on a well. So knew the tricks to not waste water(also resources given that have come free to us from nature). Also saves on dish soap too!😊❤
Hi Becky from England. Brioche can be made with bread flour but it is better to use AP the reason been is because it is a cross between bread and pastry deriving from France. Pastries typically only use AP flour, so it makes sense. This is an enriched bread, not supposed to be chewy. Using high gluten flour would be a waste considering that you are going to coat the strands with butter fat anyway. I love rhubarb it is one of my favourite things to cook with. Indeed the leaves are poisonous for both human and animal. They do have some uses though. Rhubarb leaves work well for compost and organic pesticide, but they are also a great weed killer. A a concentrated rhubarb liquid can be used as a natural fertilizer or a safe pesticide spray. The ways in which it can be useful is they strengthen your plants: Use the brew to help your plants grow and make them more resilient. Also you can lay the leaves out in your garden, in your paths or by the plants, and watch as the weeds start to die and not come back. Rhubarb leaf spray recipe: Half fill a saucepan with rhubarb leaves. Fill remaining space with water and bring to the boil. Allow the leaves to simmer for 5 minutes before allowing to cool. Strain off the leaves and use a spray bottle to apply it to your plants.
You are such a bright spot in my day! I got my Bosch mixer 40 years ago! Still making 5 loaves at a time and freezing 4. I did get a new bowl and it is wonderful!
Hello, the lebanese way of making the rice and lentil dish is to make fried onions on top no cilantro and its usually served with basic salad of lettuces tomatoes and cucumbers. Dressing is made up of lemon, olive oil, salt and dried mint.
My neighbor used to sell her rhubarb they had a 40x 100 lot that had rhubarb plants all the way around the circumference and she would take the rhubarb leaves when she sold and put them over the top of her compost bin and tuck it in tight and the heat from the rhubarb leaves would bake the compost down unbelievably quick. Thought I would share a tip from an old-time Gardener in my neighborhood. I don't live all that far away from Becky I live in Oregon.
You can harvest rhubarb in the spring and again in the fall when the weather starts to cool down before the first frost.... My plant has gotten so big I harvest hard from it in spring and let the smaller stalks to grow for the summer, then I pull almost every stalk in the fall... it grows from the roots so it will go dormant then spring to life again in the spring... tip if your plant is a female plant cut off the flower heads so the plant puts it energy into the stalks rather than the flowers
We cut our enormous plant back a couple of months ago without actually planning to. It was our summer (we're in Australia) and we saw a snake dart into the shelter of all those stalks and leaves!! I kept watch while my husband grabbed a shovel to shoo Mr Brown Snake along, but after he chopped ALL the stalks off, leaving only the huge crown, there was no snake to be found! Here we are near the end of our autumn and the rhubarb plant has never looked healthier :)
My Gramma grew rhubarb. Watching you cook makes me think of weekends with Gramma. We used to cook together. I got to go out in her garden and harvest what we needed. Good memories. Thank you!💜
I grew up in Wyoming, 1 of 8 kids. We always had a garden, chickens, pigs, chores...one of my fondest memories was picking a rhubarb stalk, sitting on the grass with a little dish of sugar and chewing on that SOUR, stringy rhubarb with my siblings after weed and watering the garden.
Hi Becky! I want to say I have been watching you for years and I just turned 22 and am moving into my first apartment. I've always liked to bake and cook but now I will be putting my skills to the test everyday for my husband and I. I want to say thank you for always inspiring me! I can't wait to have my own kitchen (although small) and be able to recreate a lot of these recipes finally. Plus we will have a grill so I have to try it!
Love everything about you Becky and your channel, food, facial expressions when you taste something, or like how it turned out. Your scratch pantry blood/ recipe site is by far the BEST I’ve ever visited. Congratulations to you and whoever does that. Your recipes are easy to follow and print. Keep up the great work with your food and garden. You have taught this 70 year young lady many things. ❤❤❤❤
I made beef fajitas last night. Boy do I feel bummed! I baked the meat while stuffing the onions and peppers on the stove. Now, I learned I can prep it all and just bake it alk on a sheet pan (probably two because of the size of my family). Geniius!! Thanks Becky!
When my dad got his whole beef my mother took the short ribs floured and browned put in roasting pan put into oven,backed for awhile then covered with saur crout added a litte sugar, then toped with dumplings. Awesome meal for 10. One of my favorites as a kid. Mom was very invented in cooking and backing. Im now 84 and still remember so many of her amazing cooking. ALOHA from Hawaii
For your grill: there’s lots of gadgets out there and something that I really like is a grill mat. It’s woven silicone (I think) it’s heat resistant and allows for grilling things like marinated meats, fish, and smaller veggies without them sticking or falling through the grates
I just got one of the Bosch mixers mainly to make bread, and I got the bakers kit with it. I absolutely love it...I don't have to constantly watch it while it is kneading the bread like I did with my KitchenAid...it doesn't "walk" like that did. I always used King Arthur or White Lily bread flour until one day I had to buy Gold Medal....I think for bread flour, the Gold Medal is the best. Thanks for the stained glass test....I never knew that.
I think Becky meant to say window pane test for the bread dough. Although it might be called both things? I’ve only heard window pane. Hers looked perfect didn’t it.
I don’t know if it showed up. But you can cann caramelized onions that have been cooked in the crockpot overnight. I have been doing it for a couple of years and they taste great. I got my recipe from whippoorwill holler.
Becky, I was sitting in a dr office today watching this video with my ear phones. When you made the dip in your blender and you were talking about jalapeños and how they can be as mild as a green pepper or they can “kick your head off” I busted out loud laughing, I think it was not only what you said but just how u said it!! I’m sure everyone was wondering what the heck I was laughing at. You are so fun to watch, you are so mellow about everything. Thank you so much for the laugh today! Can’t wait to try these recipes! 💗😂
Becky, it’s much easier to put the chicken skewers in an oiled metal grill basket - the one where you “sandwich” the two sides with the handle lock. Then you can easily turn the skewers without them sticking.
If the Taste of Home magazine could have accepted nominations for their cover competition for people who love to and are passionate about cooking .. I’d have definitely nominated you😊
Hello Becky. I just wanted to thank you for the time you take to make these videos. You have helped me with many ideas on what to make for meals. I have lupus and fibromyalgia, so I have more bad days then good unfortunately. So when I'm feeling great I make a bunch of meals to help feed my family and to reduce my stress for the days I don't feel so hot. Just know you have changed my life as well as many others.
Becky, you are absolutely the cutest and the bestis !! You are so real and cute when you make a little boo boo with your cooking-so real--because this happens all the time when we are cooking, and you are so cute when you just say, "whoop," make a little face and just continue as if nothing ever happened! Thanks for being so real with us. I absolutely love watching your channel and check everyday to see if you have posted anything. I'm so happy when I see a new post- no matter what the topic is because I enjoy all of your posts. Keep bringing us the wonderful videos to us! Also, enjoy every minute with your little family!
Becky! Oh my goodness! I watched yesterday and you had me dying to try the Brioche recipe 😍 I made it today just like you did (buns and loaf) and it's absolutely delicious! My 6yr old daughter said it's 1000 out of 10, perfection! Thank you for sharing! We enjoy every one of your videos ❤️
The bbq sauce for the slow cooker chuck roast is 😋 delicious! So flavorful 💯 That’s such an easy, set it and forget it, type of recipe. Thank you for sharing and making the process so easy. 😊 I’ve made it twice so far (adding chipotle in adobe the second go round.) Definitely a keeper 🤩
If you put some wet paper towels next to where are chopping your onions it will cut down on the burning. Or you can put them in the freezer for five minutes, then chop them up it will cut down on the burning of your eyes. Hope this helps in the future.
This video is so inspirational. I can't wait to make all of these for my family. As a new Mom, making meals is always challenging, and I love this method. Thank you!!
Hello, i had a suggestion, not that you need one but i am going to give you one anyway. I am always running out of tasting spoons. What i did was I went to the dollar store and picked up a bunch of spoons and I keep them in a utensil jar, a small one, on my counter. I do find, however, they are pretty sharp but other than that, very helpful! Have a wonderful night!
The measured for butters and oils in grams will be the same as in milliliters, so 250g butter will be 250ml which is equivalent to 1 cup. Anything that can be in liquid form, lard, butter, coconut oil, etc can be measured this way. When hard and melted it's the same measure. Hope this helps ❤😊
I love to relax and watch Becky! I was meal-prepping the other day. made fish curry. such a busy week for me as well! on top of that there was a huge sale on strawberries so had to wash, prep and freeze on sheet pans then placed in freezer bags. cannot wait for my homegrown strawberries to come in but glad to find that sale to keep me going until then!
Becky, simply love all your recipes ❤ they must taste so delicious! I love adding yogurt into my chicken and I use chicken masala mix with fresh garlic, salt, lemon, and Greek yogurt. And I usually use chicken thighs and bake them. They taste so good! I also like to add some cut small potatoes in the tray. The yogurt definitely takes this dish to the next level. I’ll try this brioche recipe. And all the sauce you made also. Have a great day!
I made a basil salt today and i love it. The smell and the aroma is so wonderful. I made a Italian tomato soup and add some basil salt in it. I tell you, it was so delicous. The basil salt is so easy to make. Thank you fro sharing your recipies and good idea`s.
Made the street corn salsa tonight to go with dinner, it was so good!!!! Thank you so much for sharing! My husband and I loved it! Planning to make the kabobs with lentils and rice later this week. Can’t wait!
I pick rhubarb all season from my garden. I will pick this week and again 2-3 more times this summer. Never strip them down and fertilize them going into the fall along with mulching them good.
I’m so glad for your basil salt recipe. I’m not complaining but I have more basil than I know what to do with it! I was having a gnat problem on my peppers and I pulled some of the larger leaves and put them around my pepper plants…it helped greatly! 🙂
@@MelissaShogren oh, I don’t know if she has a written version but she told us how she made it : Basil and coarse salt in the food processor; lay out on sheet pans for a couple of days to dry, voila, basil salt! 🙂
The rice and lentils dish seems really yummy, I am gonna give it a try for sure. Just wanted to let you know that it just needs a veggie side for it to be a balnced meal, lentils are already a good source of pland protein, I understand that in many cultures legumes such as lentils, chickpeas, peas and dried beans are considered sides but they are rich in protein, I would suggest if you think that's not enough protein to add more lentils in that case if you fancy a meatless dinner ready to go based on a dish you and your family already like. EDIT: I haven't checked the description of the written recipe before commenting which says it can be a main dish as well but I'm keeping my comment on in case it can be of inspiration of anyone else reading it 😊
Becky, I've been following you since your big batch of pasta video and I always love your content. But when i first saw you make mujadara in one of your videos a while back i was so so happy and now even more delighted to see you make it again. It is a staple dish in Palestine where i'm from, and other Levant countries. Eating always reminds me of home. I highly recommend you try it with a side of salad (tomato, cucumber, olive oil, lemon juice, mint (dry or fresh), and sumac if you have it), and some good fresh tangy yogurt on the side (sheep yogurt is my favorite). Even sour cream would be okay too. Seeing you make this dish made me feel a bit closer to your kitchne and you to mine. Have a great day!
I’ve never understood the big draw for rhubarb. There certainly are a lot of people who look forward to eating it in spring. Most of the preparations I’ve seen include strawberries. Suggestion… when your out thrift shopping with your mother in law, look for odd spoons. I keep a bunch of them to use for tasting when cooking.
I love rhubarb because it is tart and delicious. It also brings back wonderful memories from my childhood. (I love tart/sweet recipes like rhubarb desserts and lemon meringue pie. I think that’s the draw for so many people.)
When I am in the kitchen cooking I caramelise a lot of onions and freeze them in bags. That way when I need them for a dish I don’t have to wait 30 minutes. They take a long time, but they don’t take a lot of attention. Also brioche dough is normally put in the fridge over night to prove….
The marinated chicken kabobs look so yummy. I have some chicken in my fridge that needs to be used and this looks like a winner. Yeats ago I brought metal skewers and they work very well for this sort of grill food.
I cannot believe how amazing you are. I will make the chicken fajitas for my son's family, except I will put portions in freezer bags instead of the cookie sheet. I hope it will work out fine.
I used to eat Shish Tawook at a Lebanese restaurant in Seattle. We called it Garlic Nirvana. Always had a salad with a dressing that had so much garlic it burned. Wonderful !
You always give me such great ideas! I am definitely going to make that crema and the chicken kabobs! I am a busy sports mamma, so having ingredients prepped is crucial to success for me.
Becky, wow those buns looked fantastic, beautifully browned, I’m going to have to try to make those. You are such a great inspiration when it comes to trying new things! Thank you for doing what you do.
Thanks for your video's, Becky. I'm from Perth, Western Australia. I'm a single 58 years old woman whose kids have all grown up and left home. I live with Fibromyalgia, which has changed everything about my life and makes it difficult to have many hobbies. Not only that, but I used to cook everything from scratch when my kids were younger. For years now, I gave up on cooking as there's just me by myself.
Watching your video's has inspired me to get back into cooking. I love to cook simple, healthy meals for myself (Diabetes Type 2). Your recipes are easy to adapt for me. I swap out sugar for sweeter vegetables like red capsicum, snow peas, carrots etc. I love the idea of cooking enough so I can freeze individual meals for when I'm in too much discomfort and exhausted.
So you've inspired me and I want to thank you for that. Plus, you seem like a lovely lady, whose intelligent and compassionate. I love that you cook for your family and friends. I'll be making up a double salad with vegetables from my other hobby, my vegetable garden, for my neigh bough for today. I'm going to try one of your chicken meals to go with that, and I can freeze the leftovers for dinners for next week.
Keep up the great work, and thank you again.
Use a half of a potato to create a non-stick surface. Just cut a potato in half and rub the flesh of the potato on the hot grill grates. The starch from the potato creates a non-stick surface so your precious dinner won't stick! 🍔
cool--thanks for that tip!
Wow! Thanks!
what a great tip! Thanks for the info!
Thanks for sharing!!!
I will be trying this. Thanks!
Hi. I am watching from Sweden and I agree with many of your other subscribers that watching you is relaxing and your instructions are very clear. And I love that you show us your mistakes because that way we can relate to you. ❤
I caramelized large quantities of onions in my slow cooker or roaster and then freeze in quart bags. I can then pull out yummy onions when I don’t have a lot of time to prep
Whippoorwill Holler has a RUclips about canning caramelized onions that she cooks in her crockpot overnight. I cann them every year. So great to have on the shelf. Becky I really think you would like them. You are such an inspiration to us!
I did that too and it was great. I've tried a bunch of canning recipes for French onion soups and stuff and they all were horrible. But batch cooking and freezing the caramelized onions yields much better results. 😊
Genius
Good idea!!! How long do you cook them for and how many do you use? I have large and small crock pots so just curious .
My recipe for slow cooking caramelized onions is 1 1/2 pounds onion, 1 T butter, 1 T olive oil, and salt and pepper. The cook 12 hours, or overnight and I freeze them in 2 cup containers. Happy cooking!
I use to work at a super fancy restaurant years ago that used caramelized onions.. the head chef taught me to add some baking soda to the onions when put in the pan.. it alters the pH balance and speeds up the Maillard reaction significantly shortening the time it takes to around half.. I know how much you and Josh LOVE all onions especially caramelized ❤❤
Please let us know how much baking soda to add to the onions
I did this and it turned my onions green and mushy 😭😭😭
Supposedly it's 1/8- 1/4 tsp per pound.. so like a pinch.. I dunno about the green and mushy tho 🤷🏼♀️🤷🏼♀️🤷🏼♀️
Becky you are deeply appreciated,I love all the things you do ,one little thing I love is how you get everything out of the bowl and don’t waste I’ve seen countless shows where they leave soo much behind,kind of a waste. And you are soooo kind and thoughtful of giving us all the recipes to the beautiful food you make! I enjoy every moment with you ,from shopping to cooking and harvesting keep up the good work you are a force to be reckoned with THANK YOU!!!
Keep up the good work!
You could use the brioche dough, cream cheese filling and rhubarb to make a really delicious babka.
I plan my meals for a week according to what I have available. I put that list on my fridge and my husband (It is just him and I.) decides which meal he wants to have tomorrow. That way I can take anything out of the freezer and do whatever prep is necessary. He gets to pick what he is in the mood for and I plan from what I have in the freezer and pantry. Win/win.
You motivated me to start cooking things from scratch when I started watching you maybe 2 years ago. I think it’s funny because I am making pulled pork, homemade brioche buns, homemade barbecue sauce (one for the crockpot and the other for the sandwich) and homemade coleslaw today. Finishing everything while watching this!
Becky truly inspires us all. your meal sounds delish.
Great minds think alike
Hi Becky, I know, I’m a little late to this video, but I found an interesting tip about minimizing bell pepper waste. It said to turn your pepper upside down or bottom up and cut down the sections (humps/feet) you get just a few seeds and mosh of the pepper. FYI… 1 stick of butter equals 113 grams, always weigh without wrapper.
Becky, love the brioche recipe! Just a thought, and something that I do when prepping for a recipe...get all of the needed ingredients out prior to actually beginning. Measure out each ingredient or have the required measuring cup or spoon right next to that ingredient or those that require the same amount, and put each one on the other side of your workplace when used, so that you don't have to question whether you used it or not. This makes things SO MUCH EASIER. 😊
You should pull all your rhubarb. They will get woody if you let them get too big. You can cut them up a put them in the freezer. They freeze very well. I usually do mine in a quart bag. You should look up a strawberry rhubarb sauce recipe. It’s so good.
Who else wants to be a guest at Becky’s for dinner? 😋 😋 😋
You can definitely be her guest for dinner, but I would love to be her gardening buddy. I just had some raised beds made similar to the kind that she uses and I’m so excited to plant in them.
Me me me!!!!!! ❤
I would love to be both.
What time is dinner?!😊
I do lol
I don’t know why but I love seeing the dogs walking around! These recipes look so good!
Me too!!! They are so cute
Same here, very homey seeing the dogs.
I love that they just wander around. My dog sits by me and drools!
Your videos are literally a god send ! My little man has been pretty ill this week and the stress of top level. He is now asleep and I’m relaxing on the sofa watching this, thank you for taking our minds off some of life’s stress
If your water is from a well on your property, consider filling up your sink with the dishwashing water, rather than just letting the water run. This is our 34th year with never any problems with our well. Grew up in the country on a well and married a man from the country on a well. So knew the tricks to not waste water(also resources given that have come free to us from nature). Also saves on dish soap too!😊❤
Hi Becky from England. Brioche can be made with bread flour but it is better to use AP the reason been is because it is a cross between bread and pastry deriving from France. Pastries typically only use AP flour, so it makes sense. This is an enriched bread, not supposed to be chewy. Using high gluten flour would be a waste considering that you are going to coat the strands with butter fat anyway. I love rhubarb it is one of my favourite things to cook with. Indeed the leaves are poisonous for both human and animal. They do have some uses though. Rhubarb leaves work well for compost and organic pesticide, but they are also a great weed killer. A a concentrated rhubarb liquid can be used as a natural fertilizer or a safe pesticide spray. The ways in which it can be useful is they strengthen your plants: Use the brew to help your plants grow and make them more resilient. Also you can lay the leaves out in your garden, in your paths or by the plants, and watch as the weeds start to die and not come back.
Rhubarb leaf spray recipe:
Half fill a saucepan with rhubarb leaves.
Fill remaining space with water and bring to the boil.
Allow the leaves to simmer for 5 minutes before allowing to cool.
Strain off the leaves and use a spray bottle to apply it to your plants.
Wow thanks for all the info❤
Thanks for the weed killer recipe!!!!
You are such a bright spot in my day! I got my Bosch mixer 40 years ago! Still making 5 loaves at a time and freezing 4. I did get a new bowl and it is wonderful!
Hello, the lebanese way of making the rice and lentil dish is to make fried onions on top no cilantro and its usually served with basic salad of lettuces tomatoes and cucumbers. Dressing is made up of lemon, olive oil, salt and dried mint.
My neighbor used to sell her rhubarb they had a 40x 100 lot that had rhubarb plants all the way around the circumference and she would take the rhubarb leaves when she sold and put them over the top of her compost bin and tuck it in tight and the heat from the rhubarb leaves would bake the compost down unbelievably quick. Thought I would share a tip from an old-time Gardener in my neighborhood. I don't live all that far away from Becky I live in Oregon.
You can harvest rhubarb in the spring and again in the fall when the weather starts to cool down before the first frost.... My plant has gotten so big I harvest hard from it in spring and let the smaller stalks to grow for the summer, then I pull almost every stalk in the fall... it grows from the roots so it will go dormant then spring to life again in the spring... tip if your plant is a female plant cut off the flower heads so the plant puts it energy into the stalks rather than the flowers
I live in Savannah, I get to harvest mine all year long!
We cut our enormous plant back a couple of months ago without actually planning to. It was our summer (we're in Australia) and we saw a snake dart into the shelter of all those stalks and leaves!!
I kept watch while my husband grabbed a shovel to shoo Mr Brown Snake along, but after he chopped ALL the stalks off, leaving only the huge crown, there was no snake to be found!
Here we are near the end of our autumn and the rhubarb plant has never looked healthier :)
My Gramma grew rhubarb. Watching you cook makes me think of weekends with Gramma. We used to cook together. I got to go out in her garden and harvest what we needed. Good memories. Thank you!💜
You are a fortunate person. Such wonderful memories
I grew up in Wyoming, 1 of 8 kids. We always had a garden, chickens, pigs, chores...one of my fondest memories was picking a rhubarb stalk, sitting on the grass with a little dish of sugar and chewing on that SOUR, stringy rhubarb with my siblings after weed and watering the garden.
Hi Becky! I want to say I have been watching you for years and I just turned 22 and am moving into my first apartment. I've always liked to bake and cook but now I will be putting my skills to the test everyday for my husband and I. I want to say thank you for always inspiring me! I can't wait to have my own kitchen (although small) and be able to recreate a lot of these recipes finally. Plus we will have a grill so I have to try it!
I make that corn relish but I add black beans and avocado chunks and lime juice yummy
Love everything about you Becky and your channel, food, facial expressions when you taste something, or like how it turned out. Your scratch pantry blood/ recipe site is by far the BEST I’ve ever visited. Congratulations to you and whoever does that. Your recipes are easy to follow and print. Keep up the great work with your food and garden. You have taught this 70 year young lady many things. ❤❤❤❤
Beck! You need to come out with some merch. You have such a huge heart, i would buy an apron even tho i dont cook often.
I made beef fajitas last night. Boy do I feel bummed! I baked the meat while stuffing the onions and peppers on the stove. Now, I learned I can prep it all and just bake it alk on a sheet pan (probably two because of the size of my family). Geniius!! Thanks Becky!
Sauteing
When my dad got his whole beef my mother took the short ribs floured and browned put in roasting pan put into oven,backed for awhile then covered with saur crout added a litte sugar, then toped with dumplings. Awesome meal for 10. One of my favorites as a kid. Mom was very invented in cooking and backing. Im now 84 and still remember so many of her amazing cooking. ALOHA from Hawaii
Love when you do meal prep videos! I made your cowboy caviar salad to go with supper tonight and it is delicious!
Oh good I got all the ingredients yesterday going to surprise hubby with it.
I made the cowboy caviar for a friend's kid's birthday party this afternoon.
You always explain and break down everything you make and do which is wonderful. Thank You
For your grill: there’s lots of gadgets out there and something that I really like is a grill mat. It’s woven silicone (I think) it’s heat resistant and allows for grilling things like marinated meats, fish, and smaller veggies without them sticking or falling through the grates
I just got one of the Bosch mixers mainly to make bread, and I got the bakers kit with it. I absolutely love it...I don't have to constantly watch it while it is kneading the bread like I did with my KitchenAid...it doesn't "walk" like that did. I always used King Arthur or White Lily bread flour until one day I had to buy Gold Medal....I think for bread flour, the Gold Medal is the best. Thanks for the stained glass test....I never knew that.
I think Becky meant to say window pane test for the bread dough. Although it might be called both things? I’ve only heard window pane. Hers looked perfect didn’t it.
It is so good to see that you scrap the bowls. I noticed that other people don't. That is a waste of money and goodness. Thank You
I don’t know if it showed up. But you can cann caramelized onions that have been cooked in the crockpot overnight. I have been doing it for a couple of years and they taste great. I got my recipe from whippoorwill holler.
She previously tried a canned caramelised onion recipe but it was BAD so I think it's put her off trying again.
I tried that same recipe and it was better than the first time I tried canning but we were still not fans. I prefer freezing them.
I used the canned carmelized onion recipe from 1870s Homestead. Delicious!
@@nixi-bixiShe omitted an ingredient in that recipe. I'd be curious for her to try it again with the exact recipe and see how it is.
Becky, I was sitting in a dr office today watching this video with my ear phones. When you made the dip in your blender and you were talking about jalapeños and how they can be as mild as a green pepper or they can “kick your head off” I busted out loud laughing, I think it was not only what you said but just how u said it!! I’m sure everyone was wondering what the heck I was laughing at. You are so fun to watch, you are so mellow about everything. Thank you so much for the laugh today! Can’t wait to try these recipes! 💗😂
I so need this video for next week! Perfect timing!!!!!!❤❤❤❤
Becky, it’s much easier to put the chicken skewers in an oiled metal grill basket - the one where you “sandwich” the two sides with the handle lock. Then you can easily turn the skewers without them sticking.
If the Taste of Home magazine could have accepted nominations for their cover competition for people who love to and are passionate about cooking .. I’d have definitely nominated you😊
Yay Becky! Have a wonderful rest of your weekend Becky and family.
בקי יקרה❤ תודה על הסירטונים שלך, אני נהנת מאוד לצפות, משהו מאוד מרגיע לראות אותך עובדת, את נותנת המון רעיונות וטיפים בשיטת העבודה שלך,המון תודה❤🌹
Thank you Becky for the Rice and Lentils recipe! We love it and its so easy. Really enjoy your content and how real you are - so encouraging.
Hello Becky. I just wanted to thank you for the time you take to make these videos. You have helped me with many ideas on what to make for meals. I have lupus and fibromyalgia, so I have more bad days then good unfortunately. So when I'm feeling great I make a bunch of meals to help feed my family and to reduce my stress for the days I don't feel so hot. Just know you have changed my life as well as many others.
Becky, you are absolutely the cutest and the bestis !! You are so real and cute when you make a little boo boo with your cooking-so real--because this happens all the time when we are cooking, and you are so cute when you just say, "whoop," make a little face and just continue as if nothing ever happened! Thanks for being so real with us. I absolutely love watching your channel and check everyday to see if you have posted anything. I'm so happy when I see a new post- no matter what the topic is because I enjoy all of your posts. Keep bringing us the wonderful videos to us! Also, enjoy every minute with your little family!
If you want a clear sauce for your rhubarb use arrowroot while cornflour is opaque or cloudy.
What a joy to watch. You always brighten my day want to try those rhubarb bars!
These are my favorite kind of videos! Thank you!
Becky! Oh my goodness! I watched yesterday and you had me dying to try the Brioche recipe 😍
I made it today just like you did (buns and loaf) and it's absolutely delicious! My 6yr old daughter said it's 1000 out of 10, perfection! Thank you for sharing! We enjoy every one of your videos ❤️
Yay a cooking video! Yr right on time 😊 ❤
Love your content! It's so motivating. ❤️
Becky, I’m always happy when I see you have a new video. I’d probably watch 6 a day if you could post that many!! Please keep them coming. ❤
You should save herbs stems for broth or stock making
The bbq sauce for the slow cooker chuck roast is 😋 delicious! So flavorful 💯 That’s such an easy, set it and forget it, type of recipe. Thank you for sharing and making the process so easy. 😊 I’ve made it twice so far (adding chipotle in adobe the second go round.) Definitely a keeper 🤩
If you put some wet paper towels next to where are chopping your onions it will cut down on the burning. Or you can put them in the freezer for five minutes, then chop them up it will cut down on the burning of your eyes. Hope this helps in the future.
It all looks so good. I love it when your two pups are in the kitchen. I miss my pup helping me to cook. He was 13 years old when he passed.
This video is so inspirational. I can't wait to make all of these for my family. As a new Mom, making meals is always challenging, and I love this method. Thank you!!
Hello, i had a suggestion, not that you need one but i am going to give you one anyway. I am always running out of tasting spoons. What i did was I went to the dollar store and picked up a bunch of spoons and I keep them in a utensil jar, a small one, on my counter. I do find, however, they are pretty sharp but other than that, very helpful! Have a wonderful night!
When I need soften butter/cream cheese I use the defrost on microwave that way its not so melted
Yeah!!!🎉🎉🎉🎉🎉 it's Becky❤❤I just came in from gardening to bake your bread recipe and you're literally baking with me!
The measured for butters and oils in grams will be the same as in milliliters, so 250g butter will be 250ml which is equivalent to 1 cup. Anything that can be in liquid form, lard, butter, coconut oil, etc can be measured this way. When hard and melted it's the same measure. Hope this helps ❤😊
I love to relax and watch Becky! I was meal-prepping the other day. made fish curry. such a busy week for me as well! on top of that there was a huge sale on strawberries so had to wash, prep and freeze on sheet pans then placed in freezer bags. cannot wait for my homegrown strawberries to come in but glad to find that sale to keep me going until then!
The braid is beautiful!
I love braided bread. It's so festive looking. Have a great day, Debbie Lavigne 😊
I'd always spray the grill grate when cooking chicken.
For your grill, after cleaning it take a high temp oiled paper towel and prep the grates then put meat on
Your mother in-law is something else. I hope she appreciates all you do for her. I hope she makes some food for your husband’s grandmother.
You could spritz the bread with water, & add sesame seeds. Or egg wash.
Becky, simply love all your recipes ❤ they must taste so delicious! I love adding yogurt into my chicken and I use chicken masala mix with fresh garlic, salt, lemon, and Greek yogurt. And I usually use chicken thighs and bake them. They taste so good! I also like to add some cut small potatoes in the tray. The yogurt definitely takes this dish to the next level. I’ll try this brioche recipe. And all the sauce you made also. Have a great day!
I make a similar yogurt sauce except I use limes and add coriander. Great idea to use the leftovers as a marinade!
Hi, Becky! Looking forward to watching this! I need all the help I can get.❤
Ive always been intimidated by Brioche dough, but that dough looks so lovely to work with! Geeat job Becky youre such an inspiration
I made a basil salt today and i love it. The smell and the aroma is so wonderful. I made a Italian tomato soup and add some basil salt in it. I tell you, it was so delicous. The basil salt is so easy to make. Thank you fro sharing your recipies and good idea`s.
Hey Becky!! Hope you’re having a great weekend!
Thanks for the recipe ideas! I got the same Bosch mixer a few months ago and I love it!
Mix strawberries with your rubarb when you make you sauce. My Grandma use to make this sauce.
Made the street corn salsa tonight to go with dinner, it was so good!!!! Thank you so much for sharing! My husband and I loved it! Planning to make the kabobs with lentils and rice later this week. Can’t wait!
Thanks. You've convinced me to make herb salts from the dehydrated plants I grew the last few months.
I make a similar rhubarb bar, but without the cream cheese layer. I also add a generous sprinkle of ground ginger and flaked almonds if I have them.
Oh wow, everything looks so amazing Becky, yum!
I pick rhubarb all season from my garden. I will pick this week and again 2-3 more times this summer. Never strip them down and fertilize them going into the fall along with mulching them good.
😆Oh my goodness! I Love watching your videos! You make me laugh out loud, and rewind!! You inspire me!!
Lentils are great proteins…. No need for another protein😊. Everything looks delicious🎉. Thanks for sharing your kitchen❤
I’m so glad for your basil salt recipe. I’m not complaining but I have more basil than I know what to do with it! I was having a gnat problem on my peppers and I pulled some of the larger leaves and put them around my pepper plants…it helped greatly! 🙂
Where is the basil salt recipe? I would LOVE it!
@@MelissaShogren oh, I don’t know if she has a written version but she told us how she made it : Basil and coarse salt in the food processor; lay out on sheet pans for a couple of days to dry, voila, basil salt! 🙂
Becky, How are your chickens doing we have not seem them in a year. It was so nice seeing them and your interaction with them.
The rice and lentils dish seems really yummy, I am gonna give it a try for sure. Just wanted to let you know that it just needs a veggie side for it to be a balnced meal, lentils are already a good source of pland protein, I understand that in many cultures legumes such as lentils, chickpeas, peas and dried beans are considered sides but they are rich in protein, I would suggest if you think that's not enough protein to add more lentils in that case if you fancy a meatless dinner ready to go based on a dish you and your family already like.
EDIT: I haven't checked the description of the written recipe before commenting which says it can be a main dish as well but I'm keeping my comment on in case it can be of inspiration of anyone else reading it 😊
Becky, I've been following you since your big batch of pasta video and I always love your content. But when i first saw you make mujadara in one of your videos a while back i was so so happy and now even more delighted to see you make it again. It is a staple dish in Palestine where i'm from, and other Levant countries. Eating always reminds me of home. I highly recommend you try it with a side of salad (tomato, cucumber, olive oil, lemon juice, mint (dry or fresh), and sumac if you have it), and some good fresh tangy yogurt on the side (sheep yogurt is my favorite). Even sour cream would be okay too. Seeing you make this dish made me feel a bit closer to your kitchne and you to mine. Have a great day!
All of the food looks delicious. Thanks again Becky.
Love rhubarb! I will splitting mine in the fall. Once I do that, my patch will be around 20 foot long by 20 foot wide.
❤❤❤ thank you for all the videos ❤❤❤
Tray bakes are so easy and so incredibly delicious!!! 🎉
Becky, I’m really enjoying this style video from you. 3 to 4 dinners is about the right amount to prep ahead in my opinion too.
I’ve never understood the big draw for rhubarb. There certainly are a lot of people who look forward to eating it in spring. Most of the preparations I’ve seen include strawberries. Suggestion… when your out thrift shopping with your mother in law, look for odd spoons. I keep a bunch of them to use for tasting when cooking.
I love rhubarb because it is tart and delicious. It also brings back wonderful memories from my childhood. (I love tart/sweet recipes like rhubarb desserts and lemon meringue pie. I think that’s the draw for so many people.)
Great idea about the tasting spoons!
It’s so funny the strawberry th8ng seems to be northern hemisphere… I’m in Australia and we mostly have it with apple.
When I am in the kitchen cooking I caramelise a lot of onions and freeze them in bags. That way when I need them for a dish I don’t have to wait 30 minutes. They take a long time, but they don’t take a lot of attention. Also brioche dough is normally put in the fridge over night to prove….
I LOVE rhubarb! I need to call my uncle and see if I can get some from him. My favorite spring treat!
it could have been the yogurt that made them stick, but they look super delishious. some fab dinners and a great dessert. xxx
The marinated chicken kabobs look so yummy. I have some chicken in my fridge that needs to be used and this looks like a winner.
Yeats ago I brought metal skewers and they work very well for this sort of grill food.
I cannot believe how amazing you are. I will make the chicken fajitas for my son's family, except I will put portions in freezer bags instead of the cookie sheet. I hope it will work out fine.
Clean those grill grates after every time you grill it will help with the sticking
I used to eat Shish Tawook at a Lebanese restaurant in Seattle. We called it Garlic Nirvana. Always had a salad with a dressing that had so much garlic it burned. Wonderful !
We oil our grill before grilling chicken. I take a paper towel dipped in a little oil and wipe the grates.
You always give me such great ideas! I am definitely going to make that crema and the chicken kabobs! I am a busy sports mamma, so having ingredients prepped is crucial to success for me.
Becky, wow those buns looked fantastic, beautifully browned, I’m going to have to try to make those. You are such a great inspiration when it comes to trying new things! Thank you for doing what you do.