Dinners of the Week | Tried and True and Something New
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- Опубликовано: 2 окт 2024
- #AcreHomestead #FreezerMeals #WhatWeEatInAWeek #DinnersOfTheWeek
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Recipes -
Season Salt - scratchpantry....
Tomato Soup - scratchpantry....
No-Knead Bread - scratchpantry....
Caramelized Onion Fig Balsamic Jam - • Canning Caramelized On...
ButcherBox - scrat.chat/but... | Sign up through my link to get two (2) 100% grass-fed NY strip steaks and raw cold cracked lobster meat for free in your first box!
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Online Seed Companies I Order From:
Hoss Tools Seeds - scrat.chat/hos...
MI Gardener - scrat.chat/MI-... | use code ACRE for 10% OFF!
Seeds for Generations - scrat.chat/see...
Azure Standard - scrat.chat/azu... | Where I buy bulk organic food and supplies
Green Stalk (Use Code ACRE for $10 an Order of $75+) - lddy.no/13ezw
Harvest Right Freeze Dryer -affiliates.har...
Favorite Cooking Equipment Here!
Microplane - amzn.to/3y6oPQz
Rubber Spatulas - amzn.to/3EDF0r8
OXO Cookie Scoops - amzn.to/3dLgvwp
OXO Whisk - amzn.to/3pEV05E
OXO Good Grip Cutting Board - amzn.to/3GjlzEe
Zwilling J.A. Henckel 5 inch Chef's Knife - amzn.to/3y6d2Sd
Zwilling J.A. Henckel Chef's Set Knife - amzn.to/3Dz6MDy
Kitchen Shears - amzn.to/3lKvcUu
Boos Oils - amzn.to/3DBrdjc
Boos Cutting Board - amzn.to/3oyt0RV
Kitchen Aid Stand Mixer - amzn.to/3GpH32j
All-Clad 6 Piece Stainless Steel Cooking Tool Set - amzn.to/3GrS4jx
All-Clad 3.5 quart Pot - amzn.to/3GrS1Em
Le Creuset Enameled 7.5qt. Dutch Oven - amzn.to/3lMjBo1
Books!
American Test Kitchen Cooking School Cookbook- amzn.to/3sFYlC3
Nourishing Traditions - amzn.to/3Gr3fJr
Ball Canning Cookbook - amzn.to/3oyRM4o
Canning Supplies I Used:
Ball Canning Cookbook (My Favorite!!) - amzn.to/3w2SZlX
Oster 22 Quart Roaster Pan - amzn.to/2SjodX0
Stainless Steel Strainers - amzn.to/3eaM8As
Presto Pressure Canner - amzn.to/2Riy3YJ
Canning Equipment Essential Supplies Kit - amzn.to/3eafXkv
Redmond Real Salt (Fine) - scrat.chat/sea...
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This past fall when I still had too many tomatoes, I made my tomato soup with the fresh tomatoes and all the extra veggies and spices, only I left out the cream. I was then able to pressure can the soup and have it shelf stable. Throughout the winter when I wanted tomato soup, I just popped open a jar and added the cream when the soup was at room temp. No curdling that way, and I did not have to handle canning the tomatoes twice (once from the garden and then after making the soup). Hope this tip inspires someone!
Smart!
Thank you! Great tip!!
Did you pressure in pints or quarts?
thank you. God's blessings
That's a great tip that I will be sure to use from now on! Thanks so much for sharing!
Thank you im going to try
To clean your ceramic/cast iron pots, fill with water and boil it with baking soda while using a wooden spoon to scrape.
GAME CHANGER! Mine was so dark and it cleaned up so nice!
If you do bulk cooking to avoid the necessity of cooking every day when it becomes a chore, you probably would not enjoy menu planning either, because it would feel like a restriction and you could lose all interest in this menu just out of principle. I'm like that.
Truth!
Me too!
@@plot10homestead58 this also makes sense!
I don't call it meal planning, I like to call it meal suggestions. Because you know...life happens.
@@lauramaillie3745 I get it, but still, if I have it written down, I automatically don't wanna do this
I just love your reactions to tasting your own food, it brings a smile to my face 😊
I love Josh’s comments. Wish he wanted to be in the videos, the looks Becky gives him, I’d love to see what’s coming her way.
I only grow two to three tomato plants in my tiny yard. Tomato soup is one of my favorites. I put my tomatoes on a sheet pan with rough chopped onion and whole garlic cloves with olive oil and salt and pepper. Bake till everything is caramelized. Puree in blender with milk or cream. Pour through a strainer. Amazing flavor. Yum!
I love your videos! One thing i do to avoid adding sugar to acidic foods is adding baking soda (less than a teaspoon) it foams for a second but it neutralizes acid and in small amounts it is undetectable. I do it with acidic tea and coffee too. Might be worth a try!
We made one of your chicken freezer meals and my hubby gave mad props. He took some as left overs and he microwaved it. His coworkers were asking because it smelled so good. Thanks!!
Which recipe was it? :)
Which one?
Which one did you make?
@@aimee1744 honey ginger marinade
@@michelleboedeker1799 honey ginger marinade
When you tasted your food, the expression was priceless! I thought: you need to have an emoji that we can all use that says "This is EXCELLENT! Bon Appetit' " You have a wonderful way of teaching and imparting knowledge that sticks to your "knower" about foods that are not really in your "Wheel House" of foods bought, much less eaten before. You have taught me much. Thank you. Gale Flowers
What was priceless is.."I shouldn't cook before I have had my cup of coffee..", lol!!!
💯% agree with all you wrote ☺️
Just found your video's this past week and have been binge watching them. Love your energy. You are an amazing young lady. I am 80 years young and have been making ahead meals and freezing them for awhile now. Usually, make individual servings as there is just me. Make Shepherd's pie, chicken pot pie and lasagna. Also a marinara sauce. I never thought of prepping meat , veggies and sauce for stir fry. Great idea and will also add that to my repertoire. Thank you for the suggestions. I'm not always up to cooking every night, not after having done it for 60 plus years. I tried to go to Butcher Box through the link you put up but it wouldn't go through. Really enjoy you. Thank you for taking your time to share your talents with us.
Absolutely love your videos 😍 I found your channel by chance only a few weeks ago and I've binge watched everything 🤭
I've tried quite a few of your recipes and they have gone down a treat with my family 😊
Be fabulous if you included a print options on your website 😍
In England we call that cheese on toast. And when we have them sandwiched together it's a toasted (cheese) sandwich or toastie.
You're an inspiration to us all. Stay fabulous 💕💕💕
I would abandon the thought of cooking in order to see a sweet new baby too 👶🏼 💕 It's a good thing you made the extra burgers 🍔
I absolutely love your face when you enjoy your food! ❤️🙏❤️🙏
I'm disabled I found a recipe for it you can do in the instant pot so I'm going to try that I'll let you know how it goes! 🙏🤞
Love your videos! I’m a new sub and never thought I could cook the way you do for two, but I CAN! We eat out so much, especially on days I don’t feel like cooking. A tip for the cilantro, keep it in a small jar of water, cover it with the bag it came with and stick it in the fridge! It will last the two weeks. 😄 Just change out the water every few days.
The Full Monty, a Reisling from Lakewood winery in the Finger Lakes NY. My husband and I go twice a year to the finger lakes - Admiral Peabody's - dog friendly too. Enjoy!
Another great vlog congratulations on 250k subscribers you deserve it xx
Everything looks delicious, but especially that wine and risotto alla carbonara looked absolutely amazing! I love how you are not afraid to try something new! I’m the same way, love trying new recipes!
I recommend growing your own shallots…. They are so delicious and easy to grow and they cook up like carmelized onions only faster 😊
Just a tidbit from the nurse here,when you cook tomatoes you unlock loads of licopene(which is key for eye health) from the tomatoes,which cannot be used when tomatoes are eaten raw..super healthy to eat cooked tomatoes..
I cannot believe you mentioned pasties & the UP of Michigan! I grew up there. Gosh that made me happy. 🤣🤣❤️❤️❤️
2 Absolute game-changers I found when making Tomato soup.
I use halved, fresh tomatoes, and roast them in the oven until they start to slightly brown, instead of a tomato sauce/pulp.
I also use a small handful of cooked white beans to thicken the soup, and add a creamy, silky texture without needing any dairy, and also negating the need for any artificial thickener / flour.
Just combine it all with caramelised onions, basil + garlic and blend with a stick blender.
Lovely video once again, thanks for welcoming us into your home :)
That’s a great idea. I have a bag of “instant” (sort of) food service refried beans and they’re not bad, but it finally did occur to me that they could thicken some foods.
Now I really WILL!
I love Josh's taste test opinions! He really thinks about what he is eating. Not just good because you made it.
I love all your videos! Your amazing! I dream of a garden like that and i loved canning with my mom but dont have anything to do it now or the garden space living in town has its draw backs...
But i absolutely loved the string that was in your hair while you were doing the tomato soup... It shows your human and you dont constantly look in the mirror when you do your videos. I idealize you.
I always called an open grilled cheese ;cheese toast because it doesn't have the second piece of bread on the other side
In the uk, we call grilled cheese sandwiches - cheese toasties and an open grilled cheese sandwich is called - cheese on toast 😊
It's always to try something new!
I’d like to say thank you and I Love watching your videos 😌 I find them (and you) super inspiring and wholesome, I think you meant Pasties I live in Cornwall in the U.K. the origin of the pasty, Cornwall is famous for them! 🙂
Im getting nothing done lol. All I do is watch you!! I love momma too!! She is a beast in the kitchen and you have both really helped me alot!!! We are never too old to learn!!!
Becky I just love you...how your eyes open wide with wonder and excitement when you taste your food and it's delicious. LOL...just golden.
if you put your cilantro or parsley into a glass of water in the fridge (stems in the water like flowers) then they last a very long time.
Becky I love how real you are in your videos.
Hi Becky, I LOVE your channel! In fact you're my favorite. I really look forward to seeing you every week. I hope you gain more and more subscribers!
Pasties, I think that's what you ment.
Yams are starchy and have a rough, brown exterior. They can grow up to 45 feet long and are eaten in parts of Latin America, West Africa, the Caribbean, and Asia. Sweet potatoes are a New World root vegetable, have a softer, reddish skin, a creamier interior, and often, a darker interior.
To be honest, I don't think I could tell the difference in taste between yam and sweet potato but I don't have a great sense of taste.
And yams must be eaten cooked because it eaten raw can be toxic.
I love that you’re taking us along with you on your wine journey!
Becky, I have so enjoyed watching you these last two weeks I have caught up I think on most everything you've put online. I have not seen that you have riced cauliflower and tried preserving it and was wondering if that's something you might try and show us? I've had rice cauliflower from the freezer section and I've made fresh riced cauliflower and love it but I'm trying to figure out what is the best way to store it for future use. My freezer space is very limited as I've had to downsize. 🤗
Congrats to your family. I'm sure they are appreciating the freezer meals you made. Loved your reaction to the risotto.i love how you keep it real, we all make oopsys. My husband just saw a few of your videos, now he wants to get and extra freezer and a vacuum sealer. Love your videos.
What you are calling yams are just another variety of sweet potato. You can get them in different shades of orange and white. Yams are another plant altogether. They grow in Africa and the Caribbean Islands. They are huge and not sweet.
Thanks for sharing! For the tomato soup, two words - Immersion.Blender. LOL, it will change your life! Oh, one other word - Sherry!
Becky can I ask .... how much of your food stores did you actually get through during the pantry challenge? Were you able to clear out all your garden food stores? Just curious about that.
Everything looks so good! I can't wait to try the risotto.
I wonder if you've ever used an immersion blender before for soups? It's been a game changer for me. It makes way less mess than using my blender.
I don't even use my blender, I use only the immersion blender to blend soup. It's so easy. And you blend it directly in the pot.
If you haven't tried an immersion blender, I'd recommend one. Much easier clean up than the big blender and it doesn't whip air bubbles into it. I love my Vitamix for smoothies, but not soup.
what beautiful pups
I’m made the risotto today with a twist. I added some carrots and celery and it was amazing. I made 3 cups so we could have left overs and we don’t have any. Thank you so much for the encouragement to try new recipes. I love you videos and your expressions they make my day. I’m always so excited to see your videos.
I really wish I would have looked up your fancy cast iron pan before becoming addicted to your fabulous videos🤦🏻♀️. Just teasing! So happy your channel was suggested for me!
OH MY GOODNESS! This soup/ bread looks so good! You never disappoint!
Hi Becky! I love your videos because not only the dishes you make are yummy, but also your videos are a joy to watch because they're informative.
I just have a question: do you have any video that shows how you distribute your bulk cooking over the course of a month? I am really curious because I want to know how you plan out your meals based on what you've already cooked. :)
Thank you! I don’t but that’s a great idea
Hi Becky, I’m loving those subscriber numbers going up, up, and up. 👏👏👏👏👏👏👏👏
Love the way you style your hair and your jumpers (Sweaters).
Lizzy from Aus.
🧡👍🐨🦘😊
That soup and toasted cheese looks so tasty I could just eat that now !! 💗
You are such a joy to watch and listen to! You have inspired me to spend more time in my kitchen, and my hubby and daughter are loving the “new’ me.
I found if you part boil sweat or yams makes it easier to peel & cut.
This was amazing to watch get put together. It looks yummy!
My Bonus son is a wonderful cook and he makes delicious risotto and I never even thought i could try it.But thanks to your video I might
I think I need to make the risotto. It looked amazing.
Love the meals they look amazing Becky. xxx
Love watching your excitement over good food!!!
Risotto is also EXCELLENT in the Instant Pot and takes little to no effort. It's a risotto game changer.
Sweet potatoes we normally use for sweet potatoes pies and candied yams things like that and yams are used in a lot of Caribbean Ital cooking for like soups and things like that. Ital stew is really good too. Yams are harder than sweet potatoes too
An immersion blender would great for this soup, looks yummy!😊
Amazing hon!! You looked very happy this video, so glad to see!!! Food looks amazing as usual! 🥰
Love your Tibby and Orbit,they are so cute cuddly,and well behaved..your tomato soup looks fantastic,and with your open face sandwiches, must be in heaven.I bet your house smelled amazing !
Hi Becky, please add your aprons to your loved list. Today's is too cute! Also, that big jar of greens, do you have a demo on how to make one? Thank you for being such a great idea maker and teacher! 😁
Organization, rosemary, or Italian seasoning from Clubhouse Italian with red lid only. I can't have pepper spices so no black pepper, white, red, cayenne, paprika, sage, & poultry seasoning. Deadly allergic to them. But can have vegetable peppers decept really hot peppers.
Risotto carbonara il mio preferito! Sei bravissima in cucina. 😍
I love Risotto. I’ve been trying to think what to make with some beautiful smoked link sausage. I usually fix O’Brien potatoes, but Risotto is exactly what would make it perfect.
Been loving your recipes! Have you tried freezing your egg whites in ice cube trays? One white usually fits per cube and that makes it easier to measure into a recipe later. Once frozen I just drop the cubes into a ziploc freezer bag. (I don't use that tray for anything else either, so no cross contamination risk)
My dad was Italian and he used local honey to balance tomato sauces and soup. I
I love how you explain every single part of your cooking!! If you had a class I would definitely sign up!... :)
Risotto is AMAZING in the InstantPot! It may be my favorite thing.
I just made risotto for the second time myself this week. Mine was a little simpler than yours as I used onions, garlic, mushrooms, asparagus and Parmesan cheese. (Basically, no real recipe) It was delicious! There wasn't any left because my husband went back a few times for more. I agree that it's not hard but takes a bit of time tending to it. It is worth the time, though!
We had hamburgers this week as well and I bought some bacon jam that someone had made and it was DELICIOUS!! It was homemade canned and it was soooo good and I need to get their recipe.
You are such an adventurous cooker! I wish I had that kind of gumption. I just don’t. I hate cooking. I want to love it… I just don’t. I’m proud of you for trying new stuff! That’s cool! And it looks delicious!!!!!! 💙💙💙
Your courage in wearing that fluffy white coat while cooking tomato soup... 🙏
Oh, that risotto looks amazing 🤤
Pasty or Pastie ) Have them alot live in the UP Michigan very tasty .
I always add baking soda, just a smidge, when I cook with tomatoes. Fresh, canned, frozen or home canned, because it is a base and will reduce the pH of the product and make it sweeter and amplify the tomato flavor! It will fizz up when the chemical reaction occurs but it works like a charm!😁
Wow, I will have to try this. About how much do you add per can?
Careful with reducing the PH, modern tomatoes are already borderline acidic, and you might be lowering it to an unsafe level.
That is how we make tomato soup so the milk don’t curdle. ❤️
@@samanthasullivan4251 it’s ok, she’s using the tomatoes in a meal. Perfectly safe.I always add a pinch of baking soda when I’m cooking onions it helps them melt down a little.
@@samanthasullivan4251 tomatoes are acidic and baking soda is a base, so they actually neutralize each other, not make it more acidic, so it's great for tomato soup. I always add a bit of baking soda so my cream doesn't curdle!
The instant pot makes really great risotto
Pancetta is bacon the Italian way….you give regional herbs to it like sage or rosemary and some smoke it lightly…..just for information
As far as not wanting to flip your grilled cheese, you can heat 2 of your cooking sheets in the oven, spray them add the cheese sandwiches too one, place the other on top, sprayed side on them, place a heavy oven proof pan on top, and bake for 10-12 minutes on 350° and then remove the top sheet, check for doneness, to your liking..... no flip ....just DONT FORGET THEM!! BECKY SET A TIMER!🤣😂😅😆
I love watching you
Love your videos, Becky! The risotto looks yummy…tip: I’ve had great luck making risotto in my Instant Pot, no stirring 😊
Yes! I also love a quick risotto in my Instant Pot. It's a game changer!
How do you make it??
Aww, you and Josh doing a tasting of the wine with the food at the end was just sooooo cute. ^_^ Love this video and I hope you keep us updated on your explorations with wine!
The risotto looks amazing and I really love the cast iron pan that Josh got for you ❤️
Great content! Excellent, I could almost smell the risotto.
Love ❤️ your Videos , what see your new house and you living in it
In the UK we call it cheese on toast.... Cheese toastie🇬🇧🇬🇧 great with soup yummy
You have so much energy, what kind of coffee do you make
Blessings
Your risotto recipe looks amazing! Pressure cooker risotto is also delicious and you don't have to babysit it.
Don't let all those egg shells go to waste. Crush them up and spread over your garden beds to stop slugs and snails.
I don't like dry Riesling but I will try it.
Becky can you try a real carbonara if you get the guanchiale ? It tastes totally different then heavy cream variation.
You are pushing me out of my comfort zone Becky...trying Risotto next
So happy with your subscriptions growing ❤️❤️
i've put baking soda in tomato soup and I think that is supposed to take the acid out of it
That looked delicious! You are such a cutie, I love watching your videos!
I love the name your dogs have. What made you choose their names?
I'm Italian, and I can say that you use guanciale for every type of carbonara. The real recipe has pecorino, not parmigiano cheese and it doesn't mix the sauce with heavy cream but with guanciale grease as the liquid part. yours looks great anyways, but I wouldn't have added the peas.
I put my cilantro in my fridge in a water filled Kerr jar. It has stayed fresh up to three plus weeks. Like a cilantro bouquet.