Welcome to Week #5! It was a great week and I feel like I'm starting to make some progress on BUILDING A PANTRY! I got some great deals on BUDGET GROCERIES and had fun trying some INTERESTING RECIPES IDEAS! I hope you enjoy the MEAL IDEA! I'll be looking for a few more ingredients for my 5000 subscriber video and hoping to get that up this coming week separate from next week's GROCERY CHALLENGE! 🧡
LOVE this series so much! It makes me stop and think. It inspires me. I encourages me to experiment. I do think I'; try the pea wraps and then use them to make a lasagna. What could go wrong? LOL QUESTION: After all the pea things, have you ever considered making a sweet version for a dessert?
Hi Mary! I'm so glad you're enjoying this series! :D I don't have too many split peas left but what an interesting idea to use them in a dessert type recipe! I'll have to look and see what I can find! Thanks for the idea :)
I was thinking you could have made BBQ Chicken Pizza. You could have made the pizza crust with your flour (baking powder and salt if needed) and yogurt...I thought about this for myself, as I'm not a garam masala fan. Did you find a recipe for homemade crackers? I've seen several, but the basic ingredients for a small batch are within your ingredients: flour, butter, milk (I thought you could try using can milk), and salt and egg white wash for the tops. I love this series and how it makes me think of ways I'd use the same ingredients! 😀
I love your thoughtful ideas! 👍🏼😁 Ack, I just used the last of my evaporated milk but I’ll eventually grab some more! I’m always on the lookout for more cheese!
My suggestion for your new series is Expanding my palate. I am interested to watch you on your food discovery. When I was growing up, my mother bought a new food evey pay for us to try. She wasn't trying to get us to like everything, but she wanted us to be able to say I tied it and I like or don't like it. She never wanted us to say I don't like it or I don't want to eat it because I don't like the look or smell. Loving your grocert challenge.
The perogi noodles are just like the homemade noodles I grew up on (German/Russian heritage). We make a dough with flour, a little salt and water. Mix then let rest 30 minutes or so. Roll out 1/8” thick then use a pizza cutter to cut strips about 1/2” wide and 1 1/2” long. Toss in boiling salted water and cook or, add into boiling cubed potatoes. Serve with sour cream thinned with vinegar plus salt & pepper. My favourite was always the leftovers which were fried so the potatoes and noodles got a bit browned and crispy. We call these type of noodles knöpfle (pronounced ca-nip-fla).
That all sounds wonderful! I really enjoyed the noodles (minus the filling that wasn't my cup of tea) and I think making them would be tons of fun! Thank you for sharing the info and the pronunciation too boot! I'll have to try the sour cream and vinegar combo!
With the leftover chicken backs, the frozen vegetables, and the noodles you can make a chicken casserole with the cream of mushroom soup. Or, instead of the noodles and the mushroom soup, you could just use some of the flour to make dumplings along with your vegetable bouillon.
I learn something new every week. Split peas into tortillas, amazing. Could they be made into tortilla chips? I also use coffee filters to separate fat, I use a rubber band to hold it in place on the jar. "Making uncomfortable foods into comfort food" as your new vlog title?
Used to make lentil tortillas or flatbreads all the time when on a diet. Same thing, just use red lentils instead of split peas. Recipe all over the internet. They definitely get better and less fragile after sitting in the fridge at least overnight to settle. It's a thing.
what a great job on the split pea tortillas! I think instead of an enchilada; I think I would do a stacked Mexican casserole using meat, cooked Rice or black beans with that left over jalapeno diced fine & a little of the cheese and use your salsa and after baked top with tomatoes
Hmmm...could you have made the tortillas into breakfast quesadillas, to hold the filling together? (not sure if you had any cheese to bind it together) The crispy chicken skin looked yummy. Especially if you had some sweet chili dipping sauce. I think you are doing an excellent job making 21 meals. It shows it can be done.
I was thinking that would work really well...if I had had some cheese! Ohh sweet chili dipping sauce would be excellent with those crispy tasty tidbits! :D
Have you ever tried stuffed cabbage casserole? It's delicious and you will get quite a bit of servings out of it It's basically hamburger, cabbage, rice, canned tomatoes and beef broth. You don't stuff the cabbage. You slice it thinly and put everything into a casserole dish and bake it.
Chicken soup looks heavenly! I have now sat and watched this series of yours from No. 1, while my husband has made a beef stew which also smells fantastic 😋
That’s a fair amount left. Extra eggs and meat and a start of spices will help in the future. Ever consider doing something with sourdough starter? Good luck!
I’m hoping that I can pick up more staples for the pantry with a cushion of meat and eggs! I haven’t tried sourdough starter but I think it requires a lot of feeding? It’s something I could maybe try in a separate video!
Regrow and Eat Again If you buy a head of lettuce like Romaine or bibb, you can regrow another head for dinner in a few weeks! Cut the leaves off leaving one to two inches of the base of the plant intact. Fill a shallow dish with water and stick the lettuce stem in as if it were soil. Refresh and refill the water every few days and watch baby leaves emerge. Lil cuties. You can also do this with the end of celery head end
Thanks for the tips! I've actually tried this with a few different things and it hasn't worked out very well for me. I could easily just plant them out in my garden though! :P
Another version of this recipe is to use red lentils-2 cups of lentils and 1 cup water. You are doing fine for a first attempt. These wraps are cheap to make, gluten free and tasty.
Homemade Bisquick Baking Mix Ingredients: 4 cups all-purpose flour 2 Tbsp. baking powder 1 ½ tsp. salt 2 tsp. sugar ½ cup melted butter (you can use shortening if you don’t want to refrigerate your mix if you prefer) Directions: 1. In a stand mixer combine flour, baking powder, sugar, and salt until well mixed. 2. While mixer is going slowly pour melted butter into bowl to distribute evenly. If you are using shortening, cut in the shortening. 3. Allow to mix for 1 full minute. 4. You can mix this by hand, and I have, but I find using my stand mixer gives it a more even distribution- especially the butter. This will give you more consistent results in your baking. 5. Transfer to an airtight container like a mason jar or freezer bag and store in refrigerator or freezer for 3-4 weeks. Homemade Bisquick makes 1 cup Ingredients 1 cup all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 tablespoon butter Directions Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined. Tips Shortening or oil can be used in place of butter, if desired. If using melted butter, be sure to evenly disperse the butter as much as possible. BISQUICK OVEN FRIED CHICKEN 1 tablespoon butter 2/3 cup Bisquick™ Original Pancake & Baking Mix 1 1/2 teaspoons paprika 1 1/4 teaspoons salt 1/4 teaspoon pepper 3 to 3 1/2 lb bone-in, skin-on chicken pieces (breasts, drumsticks, thighs) Prep. Start by preheating your oven to 425°F (218°C) and line a baking sheet with parchment paper. Next, rinse 2 pounds of chicken pieces and pat dry, then set aside on a clean plate. *Make sure to sanitize your sink! Make Breading. In a bowl large enough to dip your chicken, crack two eggs into a bowl and whisk well. Then in another bowl that will fit the chicken pieces, combine ⅔ cup of Bisquick, ¼ cup of Panko breadcrumbs, 1 ½ teaspoon paprika, and 1 teaspoon each of salt and pepper (or to taste). BREAD & BAKE THE CHICKEN PIECES Process photo 2 coat the chicken with egg then breading.2 Proces sphoto 3 breaded chicken in baking dish on wire rack.3 Bread Chicken. Dip each chicken piece into the beaten eggs, then dip into the Bisquick mixture, fully coating the chicken. Bake. Place the coated pieces onto the prepared baking sheet and put into the middle of your oven’s center rack. Bake at 425°F (218°C) for 40 to 50 minutes or until the internal temperature reaches 165°F (74°C)in the deepest part of your thickest chicken piece. Serve. When done, remove the chicken from the oven and let it cool slightly before serving. You can transfer the chicken to a wire cooling rack if desired to help keep the crispiness. Dumplings Ingredients 2 cups Original Bisquick™ Baking Mix 2/3 cup milk Steps #1. Stir ingredients until soft dough forms. #2. Drop by spoonfuls onto boiling stew; reduce heat. #3. Cook uncovered 10 minutes. Cover and cook 10 minutes. tip 1. Be sure the stew is boiling when you drop in the dumplings, so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren’t soggy and doughy in the center. tip 2. Accurately measure out the dry baking mix by spooning it into a standard dry-ingredient measuring cup, then leveling the top with a straight-edge metal spatula or knife; don’t scoop it or pack it down. This ensures the dough will be soft and just the right consistency to cook up light and fluffy rather than dense and chewy. tip 3. Stir in a couple teaspoons of a favorite dried herb or a seasoning blend into the dry mix before adding the milk, or sprinkle the dumplings with grated Parmesan cheese at the end of cooking time for a savory finish.
Great video! I love the split pea tortilla idea! I have made red lentil tortillas and enjoyed them. 1 cup cleaned and rinsed red lentils to 2 cups of water, soak 6-12 hours blend until smooth and then fry in a well seasoned skillet. I will have to try the split pea ones. Have a great day! :)
Yay! I'm glad you liked the video Jo! I had heard of the red lentil ones, thanks for sharing your recipe! The split pea ones were new to me but I was pretty happy with them!
I've thought about that a lot. That's pretty much our regular grocery budget. With that much money it does allow for better deals on bulk buying that are harder to get with $21 a week. I do enjoy the challenge of trying to make $1 meals :D Last year I was doing the "Grocery Haul and Meal Ideas" series where I was trying to keep my grocery prices down and make meals for both of us and that was a great series :D I could start up the "Meal Ideas This Week" part again maybe after this challenge is over...but I really need a Freezer Challenge LOL So many great cooking ideas...not enough time :P
I use leftover bread and make croutons. They are great in an air fryer if you have one. A little oil and some salt and you have a lovely addition to salads and just snacking. It was also one of four ingredients in a spinach and sausage casserole.
i think you basically just made indian dosas, they are usually made with lentils (and some flour) but i've seen them made from split peas as well!! you can even ferment the batter for a deeper flavor as well :) so next time serve them with potatoes and a dal and you got yourself a pretty good indian meal
I was thinking the same thing: essentially, dosa! When I’ve made them, I use ground dal and ground rice together. It helps hold them together to add the ground rice. I’m also think they are best eaten when cooked fresh. I refrigerate the batter and cook them as needed. They don’t get so soft that way. I also would not store them in a plastic bag because of the way that makes it sweat
Crackers are very easy and can be made with sourdough starter :) if you want to start some. I leave mine in the fridge to limit the feedings and use the discard as part of the crackers. King Arthur has done great recipes. I’ve made them with butter and margarine (for my vegan friends) they are a delicious treat and can be addicting!
Have you tried banana “ice cream” which is just a frozen banana put in the blender? It really feels like you’re eating soft ice cream. You don’t even have to add sugar. (Although you can)
Down south we call those bits of fat "crackling". Go even further down south (South Florida) we call them chicharrones de pollo. Basically fried chicken skin lol they are delicious. Restaurants serve them with some meat attached
@@JessicaWanders I have to admit I laughed a bit when you said "chitlins" in the video...those are a different thing, made of (usually) pig intestines!
I could think about doing that! Mostly I scour the flyers to see what I can get on sale and go from there. I use some apps to see what I can buy things for and then I check flashfood to see if they have any great deals :) Then I build recipes from that!
The tortilla texture seems more like a crepe since it was softer and you spread it in the pan like a crepe. I was totally thinking enchiladas too. Maybe you could toast or fry you tortilla to use as a cracker substitute. I have seen some made with flour and baking powder but never made them myself. If you write on those plastic containers with a sharpie, you can scrub off when you clean to reuse but you will know what you have 😁
It would be fun to try making tortilla chips out of them! Fix my cracker craving! Yes...labelling...too often I just squirrel stuff away for later really quickly and don't label! Great tip!
Jessica, have you ever ground up split peas into a flour? It works great for making instant split pea cup of soup too. Are you able to maintain your weight doing this challenge?
Once I made the chicken broth before I made soup I would make Bisquick dumping's ( but them I love dumping's). I did notice you did have a little greaze on the soup so I would refrigerate fo cool and skim off the fat and then reheat the soup
You could definitely do that to get all the fat off the soup! I love dumplings! Boy it's been awhile since I had them...on a nice beef stew is my favourite!
@@JessicaWanders this is a perfect for the summer: I have been making this since I first got my first Rival crock pot and this recipe was in the recipe book that was included maybe 30 or more years - I now use Panko crumbs instead of bread crumbs usually Bachelor Stew (serving 6)Rival Crock-Pot cookbook Ingredients: 2 lb. Beef Chuck 1/3 cup dry bread crumbs 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon leaf basil 1/3 cup quick-cooking tapioca 1 can (4 oz.) sliced mushrooms or stems & pieces 2 cans (10 3/4 oz. each) condensed Tomato soup 1 cup beef broth or water to rinse out the can from soup. 1 large onion, cut into eighths 3 carrots pared, split lengthwise and cut into 4 inch strips 4 celery stalks, cut into 1-inch pieces I usually add 1 or 2 potatoes pared & cut to about the size other vegetables 1 teaspoon Kitchen Bouquet I have used other sauces instead or Worcester sauce. Recipe instructions: Wipe beef cubes well Combine bread crumbs with salt, pepper and toss with beef. Place coated beef cubes in Crock Pot and other ingredients; stir well. Cover and cook on Low setting for 10 to 12 hours. (on high 3 to 4 hours). I like to put it together in the evening and let it cook all night or in the morning and forget it till dinner time.
There are two sayings that pop into my mind about your next series, my mother use to say them all the time: Nothing Ventured Nothing Gained or Never Be The Failure But To Try! The last one was from an elderly man in Louisiana. On the chicken and noodles dish…you are suppose to cook your chicken and ( egg noodles that are cut into strips), like chicken and dumplings. Plus, not add peas to it. I think it would have been better if you had used the spiral pasta in the soup and used the pierogi dough in the chicken and noodle dish. Plus it was basically suppose to be flavored like the soup you made, but the flour from the noodles thicken the broth. The dish is kinda like the same consistency of chicken and dumplings ( not soupy, but not dry). That kind of pasta is really best for pasta salad. I have a pasta salad recipe that was handed down to me that would have been great and makes a lot. Little pricy for this series, but for next would be great for Mediterranean meal or side. It has artichoke hearts, black olives, bell pepper, red onion, etc and a bottle of Kraft Zesty Italian salad dressing in it. My family always ask me to bring it to family occasions.
Thanks for your ideas Nancy! Of course, I just use suggestions as guidelines and, like everything, only manage to loosely follow along LOL I use spiral pasta for a lot of things and I really enjoy it! Everyone does things differently but I really enjoyed the dish. I'm not the biggest fan of pasta salad but your sounds delicious! Thanks for sharing!
I'm so glad you are enjoying the series! :) I did lay out my rules for the challenge... I am making 21 meals for 21 dollars but I share with Mr. Wanders so this is not the only thing that I am eating all week. It's always great to see fellow Canadians! We have such different grocery prices than in the USA!
You need to melt cheese on them in the microwave then the eggs won’t break them apart. The key is to use shredded cheese so the cheese covers the whole tortilla
We eat breakfast tacos often they are always flour tortillas and never super thin so i have no advice in holding together. When i get fragile tortillas i make quesadillas because you heat them flat and they don't have to fold.
Also as an American latina I’m extremely offended that you removed the seeds and only used some of the jalapeño I was in in actual literal shock 😂😂😂 not only do we leave all the seeds but we use like 6/7 of the spicer skinny ones to make it as spicy as possible ahahaha jk not actually offended love your videos ❤️🥰
Too funny! I'm not at all careful with cayenne pepper but for some reason I an really sensitive to jalapenos!! I think that I must be some kind of allergic to them! If it's a cayenne I'm good to go! lol I'm so glad you're enjoying the videos and I love the comments :D
I was wondering how the oats would taste cooked in one of those cartons of that grape juice; for me I would replace all the water with apple juice to cook it in and then add chopped apple
As someone who eats gluten free, I wonder if half a teaspoon of xanthan gum would help those tortillas stay together? It can be purchased for relatively cheap in bulk, but you’ll only really use it if you’re baking gluten free. Probably not a great addition to this challenge but possible solution to anyone wanting to try the recipe!
I didn't! I don't usually keep cabbage cores...I guess I should, I would use them in a broth that I was going to use for a borsch maybe! Otherwise I find them a bit strong.
@@JessicaWanders When ever I cook I save any ends or peels or vegetables that are looking a little old till full. I also save any bones from roasted or from COSTCO or a local grocery stores have Roasted chicken for $5.00 I buy 2 take them home and take all the meat off the chicken and either freeze the bones or make broth/stock as soon as possible in my crock pot. I love to combine all my frozen vegetable scraps with the chicken bones and make a really great broth! Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free! Root to Stalk Vegetable Broth Homemade broth Serves: makes approximately 1 gallon broth Ingredients ⦁ 3-4 leeks, green parts and ends ⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green) ⦁ 1 zucchini, roughly chopped ⦁ 1 bunch of celery, tops and bottoms ⦁ 1 large onion, quartered or 3 onions tops and bottoms ⦁ 1 handful parsley ⦁ 1 handful thyme ⦁ 2 cloves garlic, peeled Instructions Directions: ⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out. ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro
Hahaha on the overstuffing of the tortillas. Universal problem right there. Half the stuffing or double the tortilla size. Easier said than done, the bigger the tortilla the more overstuffing potential. Ask me how I know. 🙄
Hey girl, I just subscribed. My only advice to you, is to please make your videos shorter. I think you could be losing views because many people do not want to click on a video that is 50 + minutes long. Please make each one of them about 26 minutes tops.
Hey Millie! Thanks for subscribing :D I hope that you're able to skip to the parts of the video that you enjoy if it's a bit too long for you. You might enjoy the first $21 A Week Grocery Challenge! The videos were shorter. You do have to get past the first few episodes where I was getting better at recording and editing! Many people do enjoy the longer videos but, of course, each person is different
Haha call your deal around the world in 80 meals a day haha..and what the heck who cares if you share with mr wanders your supposed to guinea pig him..i think it falls under for better or worst..and your tortillas are ok but you actually just made a roti more or less..ive never heard of split pea tortillas and im in one of the epicenters for Mexican food outside mexico haha..just like im sure Montreal is probably the only place outside france and Louisiana for decent french food..and im not being a snob or a karen i just no second to bbq Mexican is one of the things were known for..😅and your tortilla dough actually needs to be the consistency of say a thin crust pizza dough but a little thicker..and you really dont spread it like a pancake or a crepe ( im not dogging or dissing im just being thoughtful here) and your supposed to roll them with a rolling pin first after you tossed them a couple of times like you might pizza dough but not as fast or furious you want to go slow and flip them back and forth about 2-3 times then place them on a lightly floured surface and roll them and you keep them in between lightly floured wax paper...if you go to cook them your better off with a flat pancake griddle and and about 6 tbsp of butter or oil or bacon fat you get your griddle hot like on medium hi and you put your tortillas on the griddle wait 4-5 mins let them puff up a bit then after 5 mins youll be able to flip them..if you get a chance to watch a tutorial on Navajo fry bread or native American fry bread thats another cheap delicous thing you can try our first nations here make it but the same technique for making fry bread you can use for tortillas..😊and you did good for a first try..and ive been enjoying your videos and getting ideas..and wow if thats cheap for jalapenos and romas i feel for you..theyre like .14¢ for the Jalapeno's and.19¢ for the romas but I think thats at our latin foods mart..but if your able to do a box garden they're really easy to grow.. and you can always make a ham and pea soup with chicken and your noodles..haha .. you can always try making your own garlic and onion powder..you can dry them in the oven and run them through a spice grinder...but so far i like your stuff and definitely been getting some ideas haha and hope the tortilla pointers help you out.. and have fun trying new things and attempting stuff you can also take your tomatoes and make a sweet fruit spread out of them its not as weird as youd think lol..tomatoes can take on any fruit and pectin you put with it 😊they make a surprising good simple syrup or jam..
How about "Jessica Ponders (new foods)"?
Ohh I like it!
Love this! So creative
“Conquering intimidating foods” for the series. Or “using up one-time ingredients”. Or “I wander if I’ll like this”. ;). Looking forward to it.
Some great and fun ideas! Thanks for sharing :D
"I wander if I'll like this" is a great suggestion!
I like how you use every single scrap to enhance the flavors and stretch the meal.
Thank you Louise 🧡
Me too! There may be a others doing these challenges but nobody does it as well as Jessica. It's all so refreshingly unique.
Welcome to Week #5! It was a great week and I feel like I'm starting to make some progress on BUILDING A PANTRY! I got some great deals on BUDGET GROCERIES and had fun trying some INTERESTING RECIPES IDEAS! I hope you enjoy the MEAL IDEA! I'll be looking for a few more ingredients for my 5000 subscriber video and hoping to get that up this coming week separate from next week's GROCERY CHALLENGE! 🧡
Love your plan. It’s so much more realistic and truly helpful to people who are struggling.
Thank you so much Joyce! I'm so glad you're enjoying the series :D
LOVE this series so much! It makes me stop and think. It inspires me. I encourages me to experiment. I do think I'; try the pea wraps and then use them to make a lasagna. What could go wrong? LOL QUESTION: After all the pea things, have you ever considered making a sweet version for a dessert?
Hi Mary! I'm so glad you're enjoying this series! :D I don't have too many split peas left but what an interesting idea to use them in a dessert type recipe! I'll have to look and see what I can find! Thanks for the idea :)
I think you should call your series “Unfear the Food”.
Good one! Thanks for sharing your idea! :D
I was thinking you could have made BBQ Chicken Pizza. You could have made the pizza crust with your flour (baking powder and salt if needed) and yogurt...I thought about this for myself, as I'm not a garam masala fan. Did you find a recipe for homemade crackers? I've seen several, but the basic ingredients for a small batch are within your ingredients: flour, butter, milk (I thought you could try using can milk), and salt and egg white wash for the tops. I love this series and how it makes me think of ways I'd use the same ingredients! 😀
I love your thoughtful ideas! 👍🏼😁 Ack, I just used the last of my evaporated milk but I’ll eventually grab some more! I’m always on the lookout for more cheese!
My suggestion for your new series is Expanding my palate.
I am interested to watch you on your food discovery. When I was growing up, my mother bought a new food evey pay for us to try. She wasn't trying to get us to like everything, but she wanted us to be able to say I tied it and I like or don't like it. She never wanted us to say I don't like it or I don't want to eat it because I don't like the look or smell.
Loving your grocert challenge.
Thank you for your suggestion! That's a great approach as a parent! I'm so glad you're enjoying the challenge :D
The perogi noodles are just like the homemade noodles I grew up on (German/Russian heritage). We make a dough with flour, a little salt and water. Mix then let rest 30 minutes or so. Roll out 1/8” thick then use a pizza cutter to cut strips about 1/2” wide and 1 1/2” long. Toss in boiling salted water and cook or, add into boiling cubed potatoes. Serve with sour cream thinned with vinegar plus salt & pepper. My favourite was always the leftovers which were fried so the potatoes and noodles got a bit browned and crispy. We call these type of noodles knöpfle (pronounced ca-nip-fla).
That all sounds wonderful! I really enjoyed the noodles (minus the filling that wasn't my cup of tea) and I think making them would be tons of fun! Thank you for sharing the info and the pronunciation too boot! I'll have to try the sour cream and vinegar combo!
With the leftover chicken backs, the frozen vegetables, and the noodles you can make a chicken casserole with the cream of mushroom soup. Or, instead of the noodles and the mushroom soup, you could just use some of the flour to make dumplings along with your vegetable bouillon.
Mmm great ideas! Chicken and dumplings sounds very! Thanks for sharing your ideas 👍🏼🧡
"Food Adventures"- love this series!
Love it! :D
Everything looked awesome!
Thank you!
Another excellent use of every scrap of your groceries. The haluski looks so good and I’ve not tried it so it will be for supper soon. 🤩 thank you.
Thank you! The haulski is great, we eat it a lot in various forms!
I learn something new every week.
Split peas into tortillas, amazing. Could they be made into tortilla chips?
I also use coffee filters to separate fat, I use a rubber band to hold it in place on the jar.
"Making uncomfortable foods into comfort food" as your new vlog title?
I'm so glad you found something new this week! :D I'm going to have to try turning those tortillas into chips! I love your ideas! Thanks for sharing!
Used to make lentil tortillas or flatbreads all the time when on a diet.
Same thing, just use red lentils instead of split peas. Recipe all over the internet.
They definitely get better and less fragile after sitting in the fridge at least overnight to settle.
It's a thing.
I have seen the red lentil recipes! I need to give that a try too! :D
what a great job on the split pea tortillas! I think instead of an enchilada; I think I would do a stacked Mexican casserole using meat, cooked Rice or black beans with that left over jalapeno diced fine & a little of the cheese and use your salsa and after baked top with tomatoes
Thanks Lorita! A layered casserole type thing would work perfect with them! Great idea :)
Hmmm...could you have made the tortillas into breakfast quesadillas, to hold the filling together? (not sure if you had any cheese to bind it together)
The crispy chicken skin looked yummy. Especially if you had some sweet chili dipping sauce.
I think you are doing an excellent job making 21 meals. It shows it can be done.
I was thinking that would work really well...if I had had some cheese! Ohh sweet chili dipping sauce would be excellent with those crispy tasty tidbits! :D
Have you ever tried stuffed cabbage casserole? It's delicious and you will get quite a bit of servings out of it It's basically hamburger, cabbage, rice, canned tomatoes and beef broth. You don't stuff the cabbage. You slice it thinly and put everything into a casserole dish and bake it.
Sounds really good and a lot easier than cabbage rolls, for sure! Thanks for sharing :D
If you buy some vegetable oil next week, you can use the eggs and vinegar to make some mayo! Loving this series. You are so inventive 😊
Oh that's a great idea! Thanks for the suggestion! I'm so glad you're enjoying the series :D
Thank you so much for making videos. I'm enjoying new and old while recovering from surgery. I'm on day two and not use to resting so much...
Ohh I’m glad to be entertaining you! I hope you have a speedy recovery 🧡
Chicken soup looks heavenly! I have now sat and watched this series of yours from No. 1, while my husband has made a beef stew which also smells fantastic 😋
That is awesome! Chicken soups are always so budget friendly and tasty! :D
@@JessicaWanders These beautiful little glistening fat beads are in themselves a joy to look at! Because you know that there is flavor in the soup!
That’s a fair amount left. Extra eggs and meat and a start of spices will help in the future. Ever consider doing something with sourdough starter? Good luck!
I’m hoping that I can pick up more staples for the pantry with a cushion of meat and eggs!
I haven’t tried sourdough starter but I think it requires a lot of feeding? It’s something I could maybe try in a separate video!
Regrow and Eat Again
If you buy a head of lettuce like Romaine or bibb, you can regrow another head for dinner in a few weeks! Cut the leaves off leaving one to two inches of the base of the plant intact. Fill a shallow dish with water and stick the lettuce stem in as if it were soil. Refresh and refill the water every few days and watch baby leaves emerge. Lil cuties. You can also do this with the end of celery head end
Thanks for the tips! I've actually tried this with a few different things and it hasn't worked out very well for me. I could easily just plant them out in my garden though! :P
Another version of this recipe is to use red lentils-2 cups of lentils and 1 cup water. You are doing fine for a first attempt. These wraps are cheap to make, gluten free and tasty.
I definitely want to try the red lentils eventually! It does seem so cheap and I really enjoyed them! :)
Homemade Bisquick Baking Mix
Ingredients:
4 cups all-purpose flour
2 Tbsp. baking powder
1 ½ tsp. salt
2 tsp. sugar
½ cup melted butter (you can use shortening if you don’t want to refrigerate your mix if you prefer)
Directions:
1. In a stand mixer combine flour, baking powder, sugar, and salt until well mixed.
2. While mixer is going slowly pour melted butter into bowl to distribute evenly. If you are using shortening, cut in the shortening. 3. Allow to mix for 1 full minute.
4. You can mix this by hand, and I have, but I find using my stand mixer gives it a more even distribution- especially the butter. This will give you more consistent results in your baking.
5. Transfer to an airtight container like a mason jar or freezer bag and store in refrigerator or freezer for 3-4 weeks.
Homemade Bisquick makes 1 cup
Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter
Directions
Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated.
Cut butter into flour mixture using a pastry cutter until evenly combined.
Tips
Shortening or oil can be used in place of butter, if desired. If using melted butter, be sure to evenly disperse the butter as much as possible.
BISQUICK OVEN FRIED CHICKEN
1 tablespoon butter
2/3 cup Bisquick™ Original Pancake & Baking Mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2 lb bone-in, skin-on chicken pieces (breasts, drumsticks, thighs)
Prep. Start by preheating your oven to 425°F (218°C) and line a baking sheet with parchment paper. Next, rinse 2 pounds of chicken pieces and pat dry, then set aside on a clean plate. *Make sure to sanitize your sink!
Make Breading. In a bowl large enough to dip your chicken, crack two eggs into a bowl and whisk well. Then in another bowl that will fit the chicken pieces, combine ⅔ cup of Bisquick, ¼ cup of Panko breadcrumbs, 1 ½ teaspoon paprika, and 1 teaspoon each of salt and pepper (or to taste).
BREAD & BAKE THE CHICKEN PIECES
Process photo 2 coat the chicken with egg then breading.2
Proces sphoto 3 breaded chicken in baking dish on wire rack.3
Bread Chicken. Dip each chicken piece into the beaten eggs, then dip into the Bisquick mixture, fully coating the chicken.
Bake. Place the coated pieces onto the prepared baking sheet and put into the middle of your oven’s center rack. Bake at 425°F (218°C) for 40 to 50 minutes or until the internal temperature reaches 165°F (74°C)in the deepest part of your thickest chicken piece.
Serve. When done, remove the chicken from the oven and let it cool slightly before serving. You can transfer the chicken to a wire cooling rack if desired to help keep the crispiness.
Dumplings
Ingredients
2 cups Original Bisquick™ Baking Mix
2/3 cup milk
Steps
#1. Stir ingredients until soft dough forms.
#2. Drop by spoonfuls onto boiling stew; reduce heat.
#3. Cook uncovered 10 minutes. Cover and cook 10 minutes.
tip 1. Be sure the stew is boiling when you drop in the dumplings, so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren’t soggy and doughy in the center.
tip 2. Accurately measure out the dry baking mix by spooning it into a standard dry-ingredient measuring cup, then leveling the top with a straight-edge metal spatula or knife; don’t scoop it or pack it down. This ensures the dough will be soft and just the right consistency to cook up light and fluffy rather than dense and chewy.
tip 3. Stir in a couple teaspoons of a favorite dried herb or a seasoning blend into the dry mix before adding the milk, or sprinkle the dumplings with grated Parmesan cheese at the end of cooking time for a savory finish.
Awesome! I've made this before and it's great! Thanks for sharing :)
Split pea tortillas? I had no idea these existed. 😮
I didn’t know either! 😂 I just had to give it a try!
I wonder if soaking a half cup of flour and some extra water with the peas would provide enough gluten to hold them together better.
The Yiddish word for the fried chicken skin is gribenes. My grandmother used to fry the skin with onions. The onions would be caramelized.
I think I'm going to have to try it with onions next time! Thanks for sharing :)
Great video! I love the split pea tortilla idea! I have made red lentil tortillas and enjoyed them. 1 cup cleaned and rinsed red lentils to 2 cups of water, soak 6-12 hours blend until smooth and then fry in a well seasoned skillet. I will have to try the split pea ones. Have a great day! :)
Yay! I'm glad you liked the video Jo! I had heard of the red lentil ones, thanks for sharing your recipe! The split pea ones were new to me but I was pretty happy with them!
"new to me" might be a good name
Nice one! Thanks for sharing your idea :D
For your next challenge, you could do a $42 challenge and make food for you and Mr. Wanders. ;)
I've thought about that a lot. That's pretty much our regular grocery budget. With that much money it does allow for better deals on bulk buying that are harder to get with $21 a week. I do enjoy the challenge of trying to make $1 meals :D Last year I was doing the "Grocery Haul and Meal Ideas" series where I was trying to keep my grocery prices down and make meals for both of us and that was a great series :D I could start up the "Meal Ideas This Week" part again maybe after this challenge is over...but I really need a Freezer Challenge LOL So many great cooking ideas...not enough time :P
I use leftover bread and make croutons. They are great in an air fryer if you have one. A little oil and some salt and you have a lovely addition to salads and just snacking. It was also one of four ingredients in a spinach and sausage casserole.
Sounds lovely! Croutons are great to have on hand and buying them is so expensive! I’ll have to check out that casserole!
i think you basically just made indian dosas, they are usually made with lentils (and some flour) but i've seen them made from split peas as well!! you can even ferment the batter for a deeper flavor as well :) so next time serve them with potatoes and a dal and you got yourself a pretty good indian meal
Excellent 😃 I love a good Indian meal 🥘
I was thinking the same thing: essentially, dosa! When I’ve made them, I use ground dal and ground rice together. It helps hold them together to add the ground rice. I’m also think they are best eaten when cooked fresh. I refrigerate the batter and cook them as needed. They don’t get so soft that way. I also would not store them in a plastic bag because of the way that makes it sweat
I love the idea of split pea tortillas! You do so good with so little!
Thank you! It was a fun recipe to try :)
The split pea tortillas 🤯🤯 I had no idea that was a thing! So neat
It was fun to try it out and it turned our better than I thought! :D
Crackers are very easy and can be made with sourdough starter :) if you want to start some. I leave mine in the fridge to limit the feedings and use the discard as part of the crackers. King Arthur has done great recipes. I’ve made them with butter and margarine (for my vegan friends) they are a delicious treat and can be addicting!
Awesome, thanks for sharing! One day I'll have to give sourdough a try :)
Have you tried banana “ice cream” which is just a frozen banana put in the blender? It really feels like you’re eating soft ice cream. You don’t even have to add sugar. (Although you can)
I've heard of it but I've never tried it! I would definitely add some syrup to that ;)
I’m guessing if you put those tortillas in a low low oven or air fryer, you could make them super crisp. Like a cracker.
Great idea, tortilla chips! :)
Down south we call those bits of fat "crackling". Go even further down south (South Florida) we call them chicharrones de pollo. Basically fried chicken skin lol they are delicious. Restaurants serve them with some meat attached
I've heard "crackling" before but I wasn't sure it was the same thing! Thanks for sharing! :)
@@JessicaWanders I have to admit I laughed a bit when you said "chitlins" in the video...those are a different thing, made of (usually) pig intestines!
Oh i am absolutely going to try the tortillas!!!
Have fun! If I can get something half decent then it's worth a go! Haha I was pretty impressed :D
Hi Jessica, is it maybe possible to show us how you plan these $21 weeks. How do you plan, etc etc😘
I could think about doing that! Mostly I scour the flyers to see what I can get on sale and go from there. I use some apps to see what I can buy things for and then I check flashfood to see if they have any great deals :) Then I build recipes from that!
Love the schmaltz hint.
Awesome :)
Try it, I might like it series. 😏
lol that reminds me of that commercial for LIFE cereal "Hey Mikey, he likes it!" I try it, I might like it! :D
How about "Brave Food Challenge?" for the series?
I am feeling pretty brave! :D Great idea!
The tortilla texture seems more like a crepe since it was softer and you spread it in the pan like a crepe. I was totally thinking enchiladas too. Maybe you could toast or fry you tortilla to use as a cracker substitute. I have seen some made with flour and baking powder but never made them myself. If you write on those plastic containers with a sharpie, you can scrub off when you clean to reuse but you will know what you have 😁
It would be fun to try making tortilla chips out of them! Fix my cracker craving! Yes...labelling...too often I just squirrel stuff away for later really quickly and don't label! Great tip!
You are hilarious!!!
Thanks :) I'm glad you're enjoying the videos!
Jessica, have you ever ground up split peas into a flour? It works great for making instant split pea cup of soup too.
Are you able to maintain your weight doing this challenge?
I have seen that you can grind up the peas into pea flour but I haven't tried it yet! I'll have to give it a try :)
What if you cooked foods from around the world on a budget?
That would be fun too! Great idea :D
Once I made the chicken broth before I made soup I would make Bisquick dumping's ( but them I love dumping's). I did notice you did have a little greaze on the soup so I would refrigerate fo cool and skim off the fat and then reheat the soup
You could definitely do that to get all the fat off the soup! I love dumplings! Boy it's been awhile since I had them...on a nice beef stew is my favourite!
@@JessicaWanders this is a perfect for the summer: I have been making this since I first got my first Rival crock pot and this recipe was in the recipe book that was included maybe 30 or more years - I now use Panko crumbs instead of bread crumbs usually
Bachelor Stew (serving 6)Rival Crock-Pot cookbook
Ingredients:
2 lb. Beef Chuck
1/3 cup dry bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon leaf basil
1/3 cup quick-cooking tapioca
1 can (4 oz.) sliced mushrooms or stems & pieces
2 cans (10 3/4 oz. each) condensed Tomato soup
1 cup beef broth or water to rinse out the can from soup.
1 large onion, cut into eighths
3 carrots pared, split lengthwise and cut into 4 inch strips
4 celery stalks, cut into 1-inch pieces
I usually add 1 or 2 potatoes pared & cut to about the size other vegetables
1 teaspoon Kitchen Bouquet I have used other sauces instead or Worcester sauce.
Recipe instructions: Wipe beef cubes well Combine bread crumbs with salt, pepper and toss with beef. Place coated beef cubes in Crock Pot and other ingredients; stir well. Cover and cook on Low setting for 10 to 12 hours. (on high 3 to 4 hours). I like to put it together in the evening and let it cook all night or in the morning and forget it till dinner time.
There are two sayings that pop into my mind about your next series, my mother use to say them all the time: Nothing Ventured Nothing Gained or Never Be The Failure But To Try! The last one was from an elderly man in Louisiana. On the chicken and noodles dish…you are suppose to cook your chicken and ( egg noodles that are cut into strips), like chicken and dumplings. Plus, not add peas to it. I think it would have been better if you had used the spiral pasta in the soup and used the pierogi dough in the chicken and noodle dish. Plus it was basically suppose to be flavored like the soup you made, but the flour from the noodles thicken the broth. The dish is kinda like the same consistency of chicken and dumplings ( not soupy, but not dry). That kind of pasta is really best for pasta salad. I have a pasta salad recipe that was handed down to me that would have been great and makes a lot. Little pricy for this series, but for next would be great for Mediterranean meal or side. It has artichoke hearts, black olives, bell pepper, red onion, etc and a bottle of Kraft Zesty Italian salad dressing in it. My family always ask me to bring it to family occasions.
Thanks for your ideas Nancy! Of course, I just use suggestions as guidelines and, like everything, only manage to loosely follow along LOL I use spiral pasta for a lot of things and I really enjoy it! Everyone does things differently but I really enjoyed the dish. I'm not the biggest fan of pasta salad but your sounds delicious! Thanks for sharing!
You could mix the grape juice with a bit of yogurt to make popsicles. I know it's not a meal but dessert is always nice.
I don't usually include treats but sometimes I consider them meals lol That's a fun idea :D
@@JessicaWanders sounds like a yummy breakfast for the summer months for sure.
Love your creativity. Love the tortilla
Thank you
Fried Chicken skin is called "cracklings". Definitely not Chittlerlings are small intestines from domestic animals, usually pigs. 💜
It sounds like it's not something I'm in a hurry to try but...you never know...I do eat sausage so...lol Thanks for helping to clarify! :D
Hi Jessica i have really enjoyed this $21 series as a fellow BC'er. I gotta know, are you maintaining your health, and has there been weight loss?
I'm so glad you are enjoying the series! :) I did lay out my rules for the challenge... I am making 21 meals for 21 dollars but I share with Mr. Wanders so this is not the only thing that I am eating all week. It's always great to see fellow Canadians! We have such different grocery prices than in the USA!
How about “The Ingredient Adventure”
Oh fun! Thanks for sharing your idea :D
Maybe if you simmered that grape juice and reduce it, you can make some kind of a jello or desert sauce with it. Does bulk barn carry gelatin?
Great idea! I’ll have to check 👍🏼🧡
I Love all your challenges!
Yay! Thank you :) I'm so happy you're enjoying the videos!
New series: "Into the Unknown Challenge"
Awesome! Thanks for your idea :D
Undiscovered wonders! By Jessica Wanders
Love these
The bits of crispy chicken skin left after making Schmaltz are called gribenes.
Hi Roxanne :D Thanks for the info! I've never heard that term before!
@@JessicaWanders I hadn't either until I was Googling how to make Schmaltz from chicken skins last year. That's when I saw it.
I have never heard of Halousky before.
You'll have to give it a try!
Would making something like unleavened bread to cracker like texture work as a cracker?
Maybe 🤔 like a pita bread? I’ve made pita chips before, they might do well as a cracker substitute.
if you make the wraps again, try adding some flour.
I think that could help things (as well as a bit of practice!) 🙂
"Wandering around the grocery store "
I’m sure there could be lots of that! 😁
Crispy bacon fat would be called cracklings so the chicken fat probably would too. Chitlins are intestines I believe
That's what I was thinking too but I hear it has a few it's own names too!
wandering the deals… and you find a bargain new ingredient to use in a meal
I agree! I love getting boxes of new things to try out that are on sale :)
You need to melt cheese on them in the microwave then the eggs won’t break them apart. The key is to use shredded cheese so the cheese covers the whole tortilla
Hi Tara! Ohh that sounds wonderful! When you have cheese you have so many options! I’ll be looking to grab some more soon! 😃
name idea for series: Jessica Wanders into new recipes
Nice! Thanks for your idea!
We eat breakfast tacos often they are always flour tortillas and never super thin so i have no advice in holding together. When i get fragile tortillas i make quesadillas because you heat them flat and they don't have to fold.
Great idea!! I think that would have works nicely! They did taste pretty good though…just a bit messy lol
I wonder if you added just a wee bit of flour to the tortillas if it would "strengthen" them a bit?
I think I'll have to try that sometime! :D
Chitlins or chitterlings are actually fried pig intestines. Fried chicken skin is cracklings or also called gribenes
Thanks for sharing! :D
Also as an American latina I’m extremely offended that you removed the seeds and only used some of the jalapeño I was in in actual literal shock 😂😂😂 not only do we leave all the seeds but we use like 6/7 of the spicer skinny ones to make it as spicy as possible ahahaha jk not actually offended love your videos ❤️🥰
Too funny! I'm not at all careful with cayenne pepper but for some reason I an really sensitive to jalapenos!! I think that I must be some kind of allergic to them! If it's a cayenne I'm good to go! lol I'm so glad you're enjoying the videos and I love the comments :D
@@JessicaWanders Jessica would have a problem with using the ends of the jalapeno in a soup?
I was wondering how the oats would taste cooked in one of those cartons of that grape juice; for me I would replace all the water with apple juice to cook it in and then add chopped apple
It might be really nice! Appl and grape go well together, right? :)
As someone who eats gluten free, I wonder if half a teaspoon of xanthan gum would help those tortillas stay together? It can be purchased for relatively cheap in bulk, but you’ll only really use it if you’re baking gluten free. Probably not a great addition to this challenge but possible solution to anyone wanting to try the recipe!
Interesting! Thank you for sharing that tip, it’s not an ingredient I’ve used 👍🏼🧡
I hope you saved your cabbage core and keep in your zip-lock bag in the freezer for the next soup
I didn't! I don't usually keep cabbage cores...I guess I should, I would use them in a broth that I was going to use for a borsch maybe! Otherwise I find them a bit strong.
@@JessicaWanders When ever I cook I save any ends or peels or vegetables that are looking a little old till full. I also save any bones from roasted or from COSTCO or a local grocery stores have Roasted chicken for $5.00 I buy 2 take them home and take all the meat off the chicken and either freeze the bones or make broth/stock as soon as possible in my crock pot. I love to combine all my frozen vegetable scraps with the chicken bones and make a really great broth!
Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free!
Root to Stalk Vegetable Broth Homemade broth
Serves: makes approximately 1 gallon broth Ingredients
⦁ 3-4 leeks, green parts and ends
⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green)
⦁ 1 zucchini, roughly chopped
⦁ 1 bunch of celery, tops and bottoms
⦁ 1 large onion, quartered or 3 onions tops and bottoms
⦁ 1 handful parsley
⦁ 1 handful thyme
⦁ 2 cloves garlic, peeled Instructions
Directions:
⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out. ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro
You could use your perogie noodles for this soup
You read my mind
I watched a cooking show when they called the skinned from the chicken chicken bacon
Mmm chicken bacon :D
Watching your channel is making me fat. I’m literally always hungry after I watch 😭😩🥴
I love it when people ask if I'm losing weight...I'm cooking all the time...nope, no weight loss over here haha
Series called.." Trying weird or wacky foods"
Good idea :) Thanks for your idea!
From around the world test tasting
Good idea Jodie :)
I think I've heard those chicken skin bits called chick-charrons.
I've never heard of this either! Thanks for sharing :)
Put the new ingredients on a piece of paper and draw one each week.
Ohh Interesting idea!
Hahaha on the overstuffing of the tortillas. Universal problem right there. Half the stuffing or double the tortilla size. Easier said than done, the bigger the tortilla the more overstuffing potential. Ask me how I know. 🙄
😂 I’m sure I’d have the same problem with bigger tortillas too! Maybe just more tortillas… 🤔
"jessica wonders"
Ohh I DO Wonder :D
"Frightening Food" may work.
Oh haha Nice! People might think I'm doing some kind of Fear Factor lol Geez...I loved that show too haha
@@JessicaWanders It's could work. A little bit of alliteration with just a touch of click bait. Or perhaps we should call it algorithm bait. Lol
@@JessicaWanders Of course you could top it off with the obligatory, B movie style horror flick thumbnail. 👌 Algorithm gold.
Fight Food Fright???
Nice! Great idea :)
Hey girl, I just subscribed. My only advice to you, is to please make your videos shorter. I think you could be losing views because many people do not want to click on a video that is 50 + minutes long. Please make each one of them about 26 minutes tops.
Hey Millie! Thanks for subscribing :D I hope that you're able to skip to the parts of the video that you enjoy if it's a bit too long for you. You might enjoy the first $21 A Week Grocery Challenge! The videos were shorter. You do have to get past the first few episodes where I was getting better at recording and editing! Many people do enjoy the longer videos but, of course, each person is different
Another option is to increase playback speed. I watch almost everything on 2x speed.
Those were chicken thighs not backs.
The package says "chicken leg back attached'...so, I'm not sure why that would be?
I think they're what we call chicken quarters in the USA.
There's part of the back attached to the thigh.
One way to tell - thighs are dark meat, backs are white
@@br1136 Thighs have just one bone though eh? Not all those little bones like the backs? Maybe my anatomy isn't on point haha
Interesting week! Not chitlins..real southern chitlins are made from intestines...ewwww.
Ohhh interesting! Thanks for clearing that up :) I knew I'd heard that word before but that'd have to go in a "Trying New Food" episode LOL
Haha call your deal around the world in 80 meals a day haha..and what the heck who cares if you share with mr wanders your supposed to guinea pig him..i think it falls under for better or worst..and your tortillas are ok but you actually just made a roti more or less..ive never heard of split pea tortillas and im in one of the epicenters for Mexican food outside mexico haha..just like im sure Montreal is probably the only place outside france and Louisiana for decent french food..and im not being a snob or a karen i just no second to bbq Mexican is one of the things were known for..😅and your tortilla dough actually needs to be the consistency of say a thin crust pizza dough but a little thicker..and you really dont spread it like a pancake or a crepe ( im not dogging or dissing im just being thoughtful here) and your supposed to roll them with a rolling pin first after you tossed them a couple of times like you might pizza dough but not as fast or furious you want to go slow and flip them back and forth about 2-3 times then place them on a lightly floured surface and roll them and you keep them in between lightly floured wax paper...if you go to cook them your better off with a flat pancake griddle and and about 6 tbsp of butter or oil or bacon fat you get your griddle hot like on medium hi and you put your tortillas on the griddle wait 4-5 mins let them puff up a bit then after 5 mins youll be able to flip them..if you get a chance to watch a tutorial on Navajo fry bread or native American fry bread thats another cheap delicous thing you can try our first nations here make it but the same technique for making fry bread you can use for tortillas..😊and you did good for a first try..and ive been enjoying your videos and getting ideas..and wow if thats cheap for jalapenos and romas i feel for you..theyre like .14¢ for the Jalapeno's and.19¢ for the romas but I think thats at our latin foods mart..but if your able to do a box garden they're really easy to grow.. and you can always make a ham and pea soup with chicken and your noodles..haha .. you can always try making your own garlic and onion powder..you can dry them in the oven and run them through a spice grinder...but so far i like your stuff and definitely been getting some ideas haha and hope the tortilla pointers help you out.. and have fun trying new things and attempting stuff you can also take your tomatoes and make a sweet fruit spread out of them its not as weird as youd think lol..tomatoes can take on any fruit and pectin you put with it 😊they make a surprising good simple syrup or jam..