Weekly Kitchen Reset & Restock | Meal Prep With Me
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- Опубликовано: 18 окт 2024
- Join me in my homestead kitchen for another weekly reset and homemade kitchen restock as I meal prep for the upcoming week. Today's video includes from scratch recipes for homemade cheese crackers, granola, avocado oil mayonnaise, pickled radishes from the garden and more.
Cheese Crackers:
2 cups shredded cheddar cheese
4 tbsp butter
1 tsp salt
1 cup flour (I have used GF all purpose flour, regular all purpose flour, oat flour or brown rice flour)
2-6 tbsp water
1/2 tsp cayenne (optional)
Add all ingredients except water to a food processor and pulse until crumbly. Add water 1 tbsp at a time until a dough forms. Form into a disk, wrap in parchment or beeswax wrap and chill in the fridge for 30 minutes to an hour. You can skip this step, but your crackers may not hold their shape as well. Roll out the dough to 1/8 inch thick and slice into squares. Bake at 375 for 15 minutes. Allow the crackers to fully cool on the baking sheet.
Almond Flour Cheese Crackers:
1 cup almond flour
1 cup shredded cheddar cheese
1 tbsp water
salt, pepper, garlic powder, dried parsley or paprika to taste
Add all ingredients into a food processor and pulse until a dough forms. Transfer to a parchment lined baking sheet and roll out to 1/8 inch thick. Slice into squares and bake at 350 12-15 mins. Allow to fully cool on the baking sheet.
Granola:
3 cups rolled oats
1 1/2 cups mix ins (nuts, seeds, dried fruit, buckwheat groats, coconut)
3/4 cup coconut oil
3/4 cup honey or maple syrup
1 tbsp vanilla extract
2 tsp cinnamon
pinch of salt
Melt coconut oil over low heat. Stir together all dry ingredients. If using dried fruit, leave it out to stir in after the granola is out of the oven. Add coconut oil, maple syrup and vanilla extract and mix well. Transfer to a parchment lined baking sheet. Bake at 400 for 15 minutes, stirring half way through. Allow the granola to fully cool on the baking sheet. It will look wet at first, but will crisp up as it cools.
Mayonnaise:
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Quick Pickled Radishes:
1/2 cup apple cider vinegar
1/2 cup water
2 tbsp honey
1 tsp salt
2 cloves garlic
Stir together all brine ingredients in a saucepan over medium heat. Allow to simmer for 2 minutes, then pour over sliced radishes. Best after a couple days, but they can be used right away. Will last in the fridge for at least a few weeks.
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I agree to use avocado oil for homemade mayo. Becoming a Farm Girl has a recipe for fermented mayo that T lasts up to 3 months in the fridge. I don’t use all her seasonings, but it is a really great basic mayo that you can actually use up before it goes bad which is important when using more expensive ingredients.
Love these weekly kitchen food prep videos!!
Thank you Karlyn!
Thank you, Abbey. Your videos are always so peaceful which makes them so nice to watch. I feel inspired to actually do something in the same day because I believe it’s something I can manage because of your calm demeanor. I watch other content that I also love but I have to work myself up to actually taking on the project that I want to try because in my mind it ‘looks’ like it may be to much for me.
I hope you have a great week and thank you for sharing with us. I need to go out to the freezer now and get a chicken!
Thank you for that Cheryl! Hope you have a great week as well :)
I like these weekly reset videos! Gives me new ideas 🎉
Thank you Shelley!
Ty❤
Thank you for the mayonnaise tip! I've been using my immersion blender, but I'm going to follow your method next time!
Super Abbey, thank you.
Thanks for watching!
I have learn so much from you!! Thank you!!😊
As always…..great recipes
Thank you Marcia :)
Abbey, what is the name of your stainless steel pots you are using? They look like good quality. Thank you from Lawrence, KS!!
7:08 I have heard that if you let your homecrafted mayonnaise ferment a bit, it will last much longer.
How long does the mayo last in refrigerator before it’s goes bad?
How long does the homemade mayo last?