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#vegan #healthy
Welcome everybody to while your weekend live cooking show we are live we are super live if you’re here for the first time if you’re here for a number of times we welcome you we’re doing our ever famous 10minute meals 10-minute meals are so popular on our Channel they’re highly requested you guys love
Them we love them too we love showing them to you and we’re going to do that today we’ve got Dylan in the kitchen hey you guys Hello everybody welcome I’m rebs I’m on the rebs cam I just float here above the screen the whole time I
Don’t know why sometimes you take up the whole sometimes I’m big hello everybody we are cooking live if you’re new to the live cooking show I hope you’ll sign up and join us we’re doing our free trial everybody waits for January with great excitement cuz we do
Our free trial and we are doing Today’s Show live on YouTube which is not this is very rare So if you want you want the recipes from today’s show there’s a link right on your screen where is it right there sign up it’s free to sign up right
Now and you’ll get you get access to every recipe that we have ever made all of our recipes are made for our membership audience we have a live cooking show membership if you’re new and uh this is our what 1333 episode so this is we’ve been doing
This for what five going on six years now holy smokes wow we had Reeves’s 100th episode recently yeah we are cooking 10-minute meals these are all meant to be really fast easy meals so that you can stick to this way of eating forever we eat a healthy whole plant
Food diet free of the animal products the process salt oil sugar junk food this is all real wholesome ingredients that will promote your health instead of diminish it so if you’d like to learn more about what we do please go sign up we’ll be talking about it all day here
On the show but go sign up and you’ll get the recipes in your inbox as soon as the show is done and uh we’d love to have you you’ll get access to everything we’ve ever done you also get a 10 10% off discount we’ll talk about it a
Little later but I don’t want to make you wait too long before we get started but yeah to our members who have already signed up we you don’t have these recipes yet they will come after the show we don’t do it as like a cookalong because I’ve I’ve prepared
Things that there’s no way you’ll keep up to me but these are 10-minute meals and I do believe you’ll be able to do them in about 10 minutes too and if it took you a couple extra minutes whoopy do so this is not a YouTube video by the
Way this is our long form hour and a half plus cooking show that we never put on YouTube but we’re doing it as a treat today so that you can learn more about what we actually do and uh hopefully support us now that you’ve signed up for
The free trial what I need to do is convince you to stick around for good so we are going to be doing the 10-minute meals today which is all about simple easy recipes making it very flavorful but really easy to get there and then next show in two weeks from today same
Time same place we’re going to be doing deconstructed meals here they are whoops that’s the rebs here they are both we’re doing there’s our show for today and then on the 19th deconstructed meals deconstructed meals just means uh you can explain it better than I can because
I just asked you to explain it to me now a few days ago it’s taking a recipe that takes a lot of steps and eliminating the steps so that you just get the flavors and you don’t have to go through all the trouble I mean stuffed pepper soup is
One of our examples why stuff the peppers when you can put in a soup and get all the ingredients there you go I love it uh I you’re the one who introduced me to the whole concept cep and boy is it a timesaver indeed we’ve made Sushi bowls we did the stuffed
Pepper soup of course our potato corn chowder that we put up on YouTube this week came from our very first ever 10 minute 10-minute meals cooking show we do this every January we do 10-minute meals and so uh you get access now to the really really popular potato corn
Chowder that we did we will be talking and hanging out in addition to cooking as you can see we haven’t been cooking yet but uh please uh get comfy if you haven’t eaten it’s really a good idea to eat first so that you don’t cause any kind of psychological turmoil along the
Away here because it can be tough when we’re eating four different meals today folks we are making an African peanut stew with all no chop no chop what’s well actually I have well we’ll talk about one thing I’m going to chop but it’s not part of the recipe it’s just a
Special surprise I made this for Rebecca this week and she absolutely loved it so um I’m thrilled to be showing you a really fast easy way to make this Rich creamy soup we’re going to use a little peanut butter but we’ll talk about different fat-free options along the way
For those of you that are EMB voiding any of the nuts and seeds and things like that CU you’re working on weight loss this month what else are we making we’re making a uh stuffed sweet potatoes we’re doing that second when we’re going to make a mushroom stroganov a play on
The old very unhealthy beef stroganov you know what I mean and it’s also a really fast easy meal just cook some pasta well you’ll see we’ll get to it and then we’re going to do a wrap we like to do a wrap at least a couple few
Times a year because it’s such a fast easy way to get the calories the healthy calories in so we will be talking about a wrap and we’ll modify that too oh I got forgot to pull out the Roma lettuce to make a little uh lettuce cup version
But we’ll we’ll play around I’m not going to be in a rush we’re going to be here as long as that takes to do a good job and if you have other 10-minute meal ideas send them our way we love to make them on the show we’re we’re working on
A whole entire 10-minute meals or maybe we’re calling it 20 minute meals to be safe cookbook it’ll be a whole cookbook of all these kinds of meals Rees is in the chat box if you wanted to read something loud just uh make it obvious and we’d be happy to talk about you can
Get me off the rails no problemo no paano it’s uh pretty easy to do so we we’ll we’ll try to cook and uh we’ll see what happens well you’re kind of a big Dill so you know we are cooking with dill today so did you tell the first
Timers how to get the recipes go ahead okay if you’ve already signed up for this show and that’s how you got the link you will receive the recipes after the show if you’re here live because you just happen to see us on YouTube you have to sign up wellerworld comom
Cooking show and then you’ll get the recipes after the show but we always tweak things along the way it’s a collaborative effort and so that’s why we don’t send the recipes out beforehand because we perfect them with your guys help absolutely many of you have named our recipes you’ve added ingredients
Along the way anything in my fridge is fair game and you know that fridge is full so uh if you got ideas along the way or or modifications call them out and we’ll talk about them uh please take advantage of the live chat or even the
Replay of the chat is so much fun there is so much to be learned our regulars in the chat I know that there are going to be a lot more people than even normal but our regulars in the chat are so awesome people come new to the show new
To this way of eating all the time asking tons of questions in the chat and it’s like getting free consultation from all the people who have been here for a long time suppor reporting us and know exactly what they’re doing so in addition to us reading some aloud we
Won’t get to everything so use the chat help each other out this is our January challenge month to Cass put a link to the January challenge if you haven’t done that uh this is where you know you’ll learn more about the J January challenge you can watch one of our
YouTube videos like two back okay let’s cook now let’s lay it back and just relax yeah just Rel I’ve done all my intro I hope that you ate already a lot of people said in the chat that they either made potato corn chowder for lunch today or for dinner yesterday so
Very nice well we made mushroom stroganov for dinner and you are going to love it I sure did but that’s not what we’re doing first we’re doing the African peanut Stew first I’m actually just going to get my pot I haven’t even like preheated this thing I’m going to
Put a lid on this I had some pasta water slightly warmed and we have some newbie questions I’m going to Pepper in please while you do it absolutely okay let’s get started this one it the prep on this is like a 5 minute meal but you have to
Cook it you have to heat it up and cook it which you can do in 10 minutes or you can do it in 30 minutes if you want to the more you cook it you know the more tender everything’s going to be the flavors are going to come together even
More but a lot of the time we who cares when you’re already at like 80% do you need to get to 85 90 95 like just the 10minute meals are so great for just getting food in fast but you can modify these you can use fresh ingredients obviously we’re going to use frozen
Sweet potatoes today for this African and peanut s but you could use fresh cooked sweet we have cooked sweet potatoes for one of our dishes as well mhm so don’t feel like you have to do it just like this we’re using Frozen onion so let’s just get right to it I’m going
To throw in this is a bag of Kroger chopped onions you can get them at Walmart you can get them at fries you can get a bag of frozen chopped onions almost any grocery store that I here in town anyway you know I don’t know how it
Is but your part of the world but I’m trying to use very accessible ingredients okay this is like a 12 oz bag if it was a 10 oz bag just the same just the same they just give you a couple extra free ounces you know what I mean but uh whatever works sometimes
There’s some little uh PE skins of the onion that didn’t quite get out you could pick through it but yeah whatever okay two bags of sweet potatoes check this out great product um sweet potatoes are a little bit harder to find everywhere I’ve noticed this is a a 10
Oz bag of frozen cubed sweet potatoes we’re going to use two of them um this brand was from the store Sprouts if you have one of those but if you have trouble finding the sweet potatoes get butternut squash delicious flavor it’s a little bit less calorie dense than sweet
Potatoes not that it matters when we’re talking about starches but uh U butternut squash is usually pretty easy to find everywhere why I don’t know is butternut I I would feel if I had to guess and I was an alien from another planet I would guess sweet potatoes
Should be the one all the stores should have but they don’t but you might find them uh but you’ll certainly find butternut squash look at how beautiful oh beautiful if if you let them thaw it’ll cook even faster but you don’t need to let’s throw this on I’m going to
Throw a quarter of stock on and we’ll get this heating up because this is a quart of low sodium veggie stock this is the brand I like but we’re coming out with a veggie broth powder very soon people can’t wait for that I really hope
It’s not more than about a month to two months at the most um but we’re really close on it but this is a nice low sodium I like the Pacific Brand actually I think the Box they might have done a Rebrand and the Box looks different
Now okay let’s go to the stove we’ll turn this on and get it started and we’ll throw some more stuff in I just you know if I was making this myself I just throw everything in and we’re done but I want to slow slow it down a little
For you so I’m doing these 10minute meals in a longer amount of time on purpose so you would just dump and go on this one you’re saying absolutely dump and go on this one there’s nothing that needs to go first second third or any of that so let’s keep talking about
Ingredients while that begins heating up what else have we got we did the onion we need some garlic let’s set all this on here and I’ll tell you what it is I’m not telling you all the amounts because we send out the recipes if you want the recipes make sure you’re signed up
There’s no cost to sign up you can cancel any time you can cancel before your month’s over if you don’t want to stick around but I’m going to try my hardest to convince you to stick around by doing a really good job on these recipes okay and if you haven’t gone
Back to our Christmas episode yet please do it’s like my proudest moment it was the last show we did here’s what we got garlic some cinnamon cumin coriander and a little bit of crush red pepper you don’t have to use the crush red pepper if you don’t want
It you could use a little black pepper or whatever a little bit of heat you like to go for let’s throw this in the pot looking good already yeah this is a really nice one it gets and it gets really rich and creamy and delicious hard to believe you can do
Something like this so quickly oh Ginger so I want to talk to you about that actually let me just give that a stir and then I’ll tell you more about Ginger so we had a couple people asking if we can’t watch it live can you watch a replay
Yes of this episode go ahead re you can answer that um if you are a member yes you can watch all 100 what will be 133 past episodes as long as you’re logged in um so sign up if you’re not a member if you are and you’re having trouble you
Can email us at any time our email is hello Atwell yourworld docomo that we got a Super Chat we got a Super Chat well thank you that’s very kind very very generous Karen for all your proud moments oh thank you Karen for all your proud moments I love it um
And then somebody else was asking when we go live is it random or how many times we typically go live we well we do go live twice a month for the cooking show and then the day before we go live um on YouTube for free MH but if you’re
On our email list you’re always going to know when we’re going live when you’re a member whether you’re whether you’re a um free trial member or or you already transitioned to paying the $15 a month you get access to every recipe we’ve ever made I mean you you if you wanted
To go to the trouble you could download every PDF I’m not going to make it so easy you hit one button and you get everything because the point of the way the membership Works isn’t for you to go download everything and then keep it on your computer in a big mess of files
It’s to be able to go and find the recipe you want on demand and grab it real quick maybe watch a little bit of the video if you had a question and and like that so but I just wanted to clarify like you get every recipe we’ve
Ever made every recipe that’s in our cookbooks every recipe if you sign up for the free trial plus our brand new recipes today when you see a cooking show they’re brand new recipes always and then maybe a year later we’ll put them on YouTube let’s go okay let’s talk
About the ginger like I was going to say so I tried this recipe this week using these adorable little cubes of uh Ginger that you can buy at Trader Joe’s where were you you were at Walmart yeah I was at Walmart I can’t believe Walmart had such a fancy little produ
But here is uh the crushed ginger in these little cubes that you can use I it’s why go to the trouble though if you got ginger powder if you want I didn’t find this to have a very potent flavor like using like truly fresh noer frozen Ginger is like a pretty strong flavor
And uh but I’m going to use ginger powder today and let’s figure out together how much we want to use maybe I’ll start with a half teaspoon but I have a feeling I’m going to want a whole teaspoon you know I was trying to look for these conversions online for ginger
And they’re like a tablespoon of fresh ginger is equal to a/4 teaspoon of P powder I’m like no there’s no way uh that sounds crazy I mean well the powder is strong the powder is strong but when you eat like us you need a little more flavor because we’re not getting it from
All the oil and garbage so I like a little bit of a little extra gingery flavor but let’s start with like a half teaspoon and we’ll this is a whole teaspoon so I’ll just half it kind of like that how about that and then when
We taste it we’ll see if we want to add a little bit more let’s just let this start heating up we can you use cooked sweet potatoes in this recipe as real what do you think absolutely yeah definitely I would I would batch cook all of your favorite starches so if you
Like sweet potatoes have them in the fridge regular potatoes brown rice we usually batch cook so yeah I put in a quart but I think it’s going to need more like six cups once it starts getting creamy so start with a quart and then you can just add you know always
With soups and stews you just add a little if you prefer it as a soup add a bunch if you prefer it as a stew don’t add so much it’s completely up to you if you let it get kind of thick and dry it’s almost just like a simple one pot
Meal let’s throw in a can of chickpeas try to find the no salt added this is from Sprouts they sell a no salt added chickpeas you can’t find garbanzos everywhere you can usually at least find the low sodium version of chickpea but uh give them a good rinse and you’ll
Get you’ll get a lot of salt off but not all of it let’s throw these in this was a really nice touch I have not made African peanut stew with chickpeas and we decided to add it just for some extra starchy mph and it was a really nice texture and obviously flavor
Too now when we did it this week we used a can of tomato paste I was going to use a can of diced tomatoes cuz I want it chunky and then maybe a can of sauce what do you think um I I just the reason
I liked the tomato paste was great but I want a little bit of tomato bite so I wanted to use at least a can of the dice Tomatoes these ones are from wico I love the store wico I’m going to be giving you all kinds of little tips tricks and
Hacks but no salt added tomatoes from wico wow what a deal you can get a stellar price on uh no no salt added pinto beans and black beans there too usually the pasta I like is sold there which I did not get my hands on we’re
Going to use a different one today I can’t find that pasta anywhere burilla like going out of business I’ll buy it because I want I would love to sell that pasta it is so good the red lentil the red lentil penet from burilla is so perfect and it doesn’t like fall apart
So easy let’s get the can opener and we’ll throw these in too any other questions I do have some questions and I’m just catching up um some people were talking about your products um how fast as they arrived and someone had a question about the cheese sauce saying
That they noticed calcium chloride is listed in the ingredients but the cheese sauce they must be looking at a different product because we don’t have anything like that no there’s nothing like that in our cheese sauce uh you got to be looking at somebody else’s something okay let’s go to the stove and
Throw in this can of sauce and can of tomatoes that’s going to add some juice too so when I said I used six cups of Veggie stock last time I might need need less now because I used the sauce and the diced tomatoes which are pretty liquidy so this is looking very
Nice and I’m happy with that yeah I think it might end up being just the four cups of the broth cuz it’s looking nice and soupy so set that aside oh here is so when we make this the long way if you want to call it that uh we use we
Toast some peanuts and I really like I’ll just show you that so you know um because it is a nice little tidbit see having peanuts in the house is very dangerous because you start with one handful and then you eat the rest of them and I really do not like the flavor
Of raw peanuts so I’m not going to grab a handful of raw peanuts and chew on them so we like to keep raw peanuts in the house and then I’ll just toast them up either for like a minute or two at 350 in the brevel or you can toast on
The stove whatever you prefer and then break them up and you can just throw those in the soup and you have like a little chunky peanut but we’re doing the 10-minute version so we’re going to use peanut butter yes you can also use whatever it’s called P pb2 uh things
Like that as long as they’re not you know I I don’t like highly processed things but it should be fine so uh you want to use a little PB pb2 to flavor it in a cuz they take some of the fat out you could do that
Back we’re going to to start with like a couple tablespoons I used I used a a lesser version excuse me a lesser amount than some of these other recipes doing at stews online that I used for my little research but uh it really does not require much peanut butter to make
This creamy and Flav just is a little hint of peanut butter flavor I put in like a third of a cup and it was like oops that was not the right amount so let’s go and let’s just play with like a couple of few tablespoons I can’t
Imagine we would ever need more than a/4 of a cup this is starting to get to a boil so I’ll turn it down just a little and we’re going to let it simmer we’re hanging out it’s been about 10 minutes and already this thing’s up to a boil so
It’s really just a matter of getting it to cook tenderly as you like tenderly there is a tablespoon of peanut butter you can Ripple it around if you want but it’s going to melt there’s two I’m going to start with two two it just looks like
So much yeah two looks like plenty Mark says my biggest struggle in sticking with Whole Food plant-based is I think what you call Amnesia when it comes to cooking I know variety is possible but all my attempts to cook kind of taste the same so I give up
Mhm why don’t you speak to that and I’ll clean up a little well get ready for today’s episode because I think that all of these are really different and what we try to do often is you know pull from different like ethnicities we’ve got an African peanut
Soup we’re going to be doing like a Latin or Mex Mexican inspired stuffed sweet potato so if you switch up the um spices you can have some variety there you can have some variety by segmenting it into like we have soup today we have
A wrap you could always do a salad or a bowl so or just you know download our meal Rotator and rotate out the recipes pick very few recipes and just do them over and over can you you won’t be able to see the inside of the pantry door but we
Have our cards from our uh meal Rotator PDF on there that’s a free document you can go to our website and get cat will put a link in the chat here so you can download it if you ever don’t get our email our things after you sign up to
Download one just send us an email and we’ll manually send it to you um so so yeah but that is the way to do it is to make sure oh thank you very much Ray hey Ray that’s so nice thank you thanks for the super chat um but yeah you just want
To have don’t have too many you know don’t buy our cookbooks thinking that you’re going to make one recipe every day you want to pick like five of your favorites and do them on repeat that’s going to be the best way uh and and like ree said you can get a few different
Ethnicities there’s a this is a pretty unique flavor of the stew we’re doing right now so I think you really like it let’s see how it’s doing it’s pretty much I mean we can let it sit and and answer a couple more questions or you could dig right in the the longer this
Sits the thicker it’s going to get it looks pretty soupy right now but it will thicken up go ahead what oh you laughed I thought maybe that meant you had something to say I just like to chuckle I’m just having a blast she’s a chuly
Lady oh we got to talk about this I forgot there’s one more ingredients oh you know I better look at my list and make sure I didn’t miss anything yeah we got all this the yeah yeah okay so one of the other the last ingredient which you could put
In now um or you could put it in after it Cooks a couple whatever oh this is starting to boil too much uh chopped kale you can buy Frozen you can also buy a bag of chopped collar greens oh you can use spinach we we got all we got
All kinds of options in the fridge folks so here’s a bag of just simple from this one was from Kroger I got the other day oh that’s in the fresh section in the fresh yeah mhm this is a bag of fresh chopped pre-chopped collared greens and
It does have some stems in there which if you’re doing this and you’re not going to cook it very long you might want to remove the stems but if you’re going to let it sit the stems cook and they soften and they’re really nice so you don’t need to remove the stems if
You’re if you’re more patient uh the other option would be a bag of frozen chopped kale from Great Value which is Walmart you can get uh they often have frozen collard greens also at Walmart not always but they do I looked for them yesterday and they didn’t have them baby spinach AKA tender
Spinach from uh kroger also you could just take a couple handfuls and throw it right in you could chop it a little oh you could use a frozen chopped spinach um you know I don’t like big pieces of greens cuz I don’t want to wipe my face
50 times when I eat but uh so I do like to chop them up which is what we’re we’re going to do and I’ll explain so I’m going to put these 10minute versions away this is how you do it for this is what our recipe is going to say is like
Use the Frozen chopped collards or chopped kale or fresh prepared greens whatever don’t put these in the freezer bro so yesterday on the live hangout for those of you who don’t know the day before our live cooking shows which are normally not aired on YouTube like this
One is but the day before we do a live free hangout Q&A where I’m just sitting and re is just sitting and we’re just talking about whatever and really the purpose is to be to have fun but also to make sure all of our equipment is working for today which is where people
Are actually giving us their money so definitely tune in for those they’re fun it’s uh a fun hangout we had Otis on yesterday who is now what almost going on 3 months old two and a half months mhm time flies the holidays were so fun with a little baby and one person said
Something about fresh chard my sister didn’t even hear this because she was watching Luca our one-year-old and uh by sheer coincidence she brought over some chard someone said something about fresh chard and I said how my sister is growing the most unbelievable how big that is and then
All of a sudden it’s here and she brought it over this morning can you believe it without even hearing and she didn’t even hear it and she brought fresh dill that she grew in her garden my grandmother would be so proud looks just like your shirt oh and it smells
Divine so we’ll be using using my sister’s fresh you could have held it up I blew the joke yeah you sure did so let’s get this off the uh stem you could just pull it off like that and now you got this you can put this in your veggie
Stock you can boil up some Veggie broth or something you can save these if you want uh it’s up to you but look how easy it comes out and Away you go that’s a that’s a lot let’s just start with two of these monster leaves but the stems
Are so good I know but I don’t it I’m not going to let it cook long enough I mean I could let it cook long enough but I need the stove for the rest of the show so I took the stems out so now let’s just chop these up cuz I’m picky
About like I said the size of the greens so check this out and you can see uh how I chop them up so I just chop them into long strands first wooo there we go veg dub says since I live alone I usually make a soup stew and then add the greens separately
When I heat up my serving for the day so they don’t get slimy yeah you can do that I don’t find I only find spinach gets slimy like that the other stuff I haven’t had an issue with so I I will be okay with uh putting it in before but I
Love that idea it’s a great idea you found something that works great for you to keep you liking the food and coming back happy to hear it now I’m just turning these leaves and cutting the other way okay nice big beautiful let’s just go right to the stove and throw it
In and we’ll do a little bit more how about it Kim says yum fresh homegrown greens how lucky winter needs to be done [Laughter] here our winter is like the best uh growing season it’s our summer that where you can like only grow basil and citrus well now the Citrus oh man we
Have a lot of really nice Citrus this year we got mandarins we got blood oranges we got sweet oranges we have two types of grapefruit the ruby red and the r that’s the only thing I can grow well I was growing other things but I keep killing everything mhm so I’m uh loving
The Citrus and we squeeze it for juice we we use it for cooking we have a really nice lemon tree that we use those lemons on the show probably will today I might have some carryovers from before the they just like Turned yellow and ripened like a week ago okay can I get
Can we get a round of applause in the chat for how beautiful that stew looks already Round of Applause emojis in the chat for my sister sister’s beautiful Swiss chard gorgeous I might even throw oops I might even throw in one more cuz I feel like I could use more grein in
This pot what do you think let’s do one more put it back on the stove oh whoops there it was I love those colors I love the green and the sweet potato here’s a yellow she had a yellow too because it was a rainbow chard nice so let’s do that
Is she getting some they Applause Emoji you’re getting Emoji over here there’s a little more here check it out this is smelling So Good by the way I think you know I’m going to have a taste for the ginger and for the richness from the peanut butter and by
The way you don’t need to put the peanut butter in we mentioned the pb2 as a lower fat option but you know it’s one of those things where if you leave it out we put in a ton of other flavors in you’re not going to like miss it so let
Me just I’m going to grab my uh my Asian soup spoon and just taste this broth oh my gosh that’s so good are you guys excited for this dump and go soup I mean so fast what did I start with a half I’m doing a whole teaspoon of
Ground ginger is that aggressive I don’t think it is I I like it it’s it’s good where it is but I could use a little more Ginger [Applause] let’s stir that in let’s turn this down a touch this is just beautiful now says she’s going to try it with almond butter
Oh yeah that would work great no no doubt about it cashew butter whatever you like is going to do wonders if some of you are coming off of a month of very unhealthy eating you may appreciate a little bit of richness in the food as your taste buds readjust to
A Healthy Pet um you might like a little bit of extra peanut butter in this because you’re coming down gradually from December that’s that’s a I’m glad you mentioned that dyl because a lot of people think you have to do like you go from like you know you’re either coming
From the standard American diet or you fell off course which happens to all of us it happens to me happens to Dylan it happens to us all and they think that you have to go into like strict SOS free you know salads yeah some drive that way
Some people might prefer that way some people might have to do it that way for health reasons but if you have the choice you can always do it a little gradually like you said mhm nice all right well I’m down to taste it just like it is oh we had a really nice
Comment from Judy tried several choices of cooking show subscriptions and blogs yours is the most practical for anyone who wants good healthy food quickly and not get caught up in diets calories and Ma Ma I can’t even even say it macronutrients macronutrients thank you so much that’s the world’s best
Compliment because that’s what we’re trying to be we are not trying to talk give you an education on every ingredient that we do we’re not trying to be food scientists here we’re not trying to be cheffy we’re just trying to get you the food as fast and easy as you
Can I don’t even like calling myself a chef I don’t consider myself a chef I just consider myself a smart cook with experience less experience than many of you and more experience than many of you and uh if I can help you to get to where
I am is f faster than I got here then every that’s what I wanted so uh but no we’re not the type to like um do the things that you complain about so thank you okay shall we what do you think rebs you’re going to need it
To cool down I mean yeah rebs can’t handle a hot food like me it has to be cooled down the same as our one-year-old son for my mouth with a I use a hair dryer on the cold setting to cool down Luca’s oatmeal in the morning for
Example and uh that works really well but I’ll have to start doing that for you too hey rebs maybe I’ll do it right now just kidding oh look at how beautiful that is oh my goodness and you know with this soup what I like to do sometimes is take
A potato masher and break up the chunks I don’t always love to do you want do that you want me to do that you can well if you want to show let let’s see how tender the potato has come out I’ll just t a piece of potato it makes it like a little
Creamier the potato is definitely could use a couple few more minutes of cooking um cuz it doesn’t come like you know cooked through like it would be for the baked potatoes mhm so you could let it cook a little bit longer or you could speed it along by doing the mash trick
Like ree just said that’ll that’ll cut some cook time down too let’s have a taste Batman says blend one cup and mix it back in mhm great idea for adding some creaminess this is so so good how does Dylan eat it so hot I don’t know uh I
Don’t know I I got it from my mom people are asking can you instant pot this recipe you can it probably only take a minute or two in the instant pot but I would I would think that to bring it up to pressure and then release the
Pressure would take longer than the 10 minutes it takes to cook it on the stove so if there’s a benefit for you doing it in the instant pot go ahead and try it definitely less peanutty than before MH so I could I could add a little bit more
Should I do it it it has enough but you could add I’m going to put on the recipe two to four tablespoons of peanut butter and then it’s totally up to you but this is great the greens are already nice andt but they’re not they’re like alente the greens I love it like
That what do you think raes you want to go for it sure it might be hot well actually not might but it is definitely hot I’ll just leave it over here for a moment okay I’m going to move it over here is anyone who who’s team Dylan that
Burns their mouth and who’s team Rees that like can handle it closer to room temperature I get a lot of comments from people don’t burn your mouth you’re going to burn your mouth it’s kind of a stick we do here is I eat the hot food
And sometimes it burns my face off but not I don’t do damage okay I don’t eat the whole Bowl hot I let it cool a little Ellen says you can serve a little peanut butter on the side for those who want it more Rich absolutely I look at the chat team
Rebs Scott says burn baby thanks Vicky appreciate the support Devon all right Kar says burn my mouth but related to you uh okay that’s number one what do you think should we go on to number two melt your teeth hot is the way to go number two is is the sweet potatoes let
Me grab the stuff and here it is did you guys like the first recipe yeah tell us what you thought of the first one is this something you’ll do please also make sure you’re in our well your world facebbook group cast you could drop a link in the chat but uh
That is where people share photo it’s a support group it’s not a customer support group for well your world it’s a support group for you as people uh supporting one another um so do most your recipes if you try these out of course you can give us a shout out if
You like the show tell people to join us it is a free trial after all um but uh yeah it’s an amazing group any questions you have they get answered so pretty awesome group love dumping heat recipes thanks can’t wait to make it does it freeze
Well well I mean why not do you freeze the stew if you can freeze the stew you can freeze this it’s going to come out a little even mushier but like I don’t freeze things I just eat them till they’re gone yeah I eat them till
They’re gone that’s not that big of a pot even if I was one person that’s that’ll be gone by tomorrow if it was just me it’ll be gone by today because it’s not just me but uh yeah I’m not much of a making but some people like to make many recipes in bulk
Then freeze and then they have a wide variety of things when they thought there’s nothing wrong with that whatever works for you you got to do I my go-to technique isn’t that but it it’s okay okay okay so in the brevel over here this is just a little oven it’s you
Can’t see me I’m Rees wait I have forearms oh wait I’ll get down further I’m grabbing some sweet potatoes out of the brevel that we cooked just this morning I recommend always having potatoes ready that’s why this is a 10-minute meal because it assumes that you already had the
Potatoes in the fridge ready to go and you could just microwave them to reheat them uh I do I did 415° on bake mode you know convection bake with uh and I started with 40 minutes and then I added 10 more so depends on the size of your sweet
Potatoes too of course so don’t uh don’t be afraid to bake sweet potatoes and store them in the fridge they are a real treat Luca loves them the kids love them so uh do it let’s put them on a plate and we’re going to make essentially what
We’re making is a stuffed sweet potato that is take a cooked sweet potato cut it open and put all kinds of deliciousness on top okay so that’s get to doing that and we’ll use this pan I guess KJ PB says okay I have to admit I can’t figure out the arugula never heard
Of herbivore shirt can someone explain it to me arugula never heard of her before did it did that help did I get you there there’s really nothing it could have been any first word yeah it could have been a sweet potato but most people have heard of a sweet potato it’s
Assuming that people think arugula is some random lady’s name because of the word herbivore yeah we sell all of our shirts on the was never supposed to get onto the website that was one where we made it and we do a vote on our Thursday hangout I was telling about uhhuh and everybody
Votes on the shirts and we’re like well that one we made so that it would be a one thumb or a one star or whatever we do for our rating scill and everybody loved it so we sell the shirt if you vote the shirt up we’ll sell it’s top selling
Shirt and I’m not trying to offend the person that didn’t get it you shouldn’t get it it’s dumb it’s not dumb but almost stuffed sweet potatoes we’re going to sauté up some veggies and some flavors we’re also going to make a little Chipotle aoli that we actually
Invented a couple shows back but it was so good that I want to bring it back a fly in the house how can this be shoot here’s here’s what we’re starting with maybe I’ll show you the bags um because especially for the peppers and onions cuz they’re more rare like you you can
Get this roasted corn that you see here at most places have a brand we always buy it at Trader Joe’s because they always have it but they also always have this which is a really nice touch for this recipe and it’s just a fire roasted bell peppers and onion one my favorite
And so it’s like fajita fajita veggie mix and it’s frozen and it’s really nice for this so I’ve got about a cup of this and some corn and we’re going to throw that in here and uh someone’s asking can you use rusted potatoes instead of sweet potatoes I
Don’t know if they’re asking for this recipe or the last because the answer is yes yeah definitely for this stuffed regular rust potato I love rusted potatoes I love I like rusted potatoes more than sweet potatoes broadly speaking mhm but uh that doesn’t mean I don’t like
Sweet potatoes but if I had to pick just one on my deserted island or whatever the thing is that’s the one okay uh so we threw in the corn the peppers here are the beans that I was telling you about that I get from wico they’re Sun Vista brand and they are no
Salt added pinto bean uh windco sells them and a black bean that way which is pretty nice I rinsed it I did did rinse and drain it first and we just put it back in the can so I I took the liquid out okay as you can see there okay we’re
Going to saut this up what else are we putting let’s get the let’s get the burner started and we’ll get it heating up now we’ll do it over here this is an induction cook top which is so nice because it doesn’t heat everything around the stove you can
Still enjoy all of the handles all this induction is so amazing if you’re ever if you’re ever uh on the market for any stove okay we got some flavor here and then these tomatoes are for after when we dress it all up okay and again I’m just going to use veggie stock during
The sauté to keep things from sticking simple simple and here’s what I’m going to throw in with those items let’s make sure I got everything we got the pinto beans and the corn and the bell peppers nice nice nice so now we’re going to do some cumin we got some cumin oregano crushed
Red pepper i some Smoky paprika it could be sweet paprika too whatever um a little black pepper and that’s what we’re going to throw in this mix this a very quick and easy little sauté we’re doing okay we’re practically just heating everything through cuz it’s already
Cooked enough yeah this is a recipe my husband will definitely want he’s always asking for stuffed sweet potatoes oh good good good good I hope you like the sauce it is so so so good this is kind of a Latin theme that we’re doing here with the stuff sweet this is just veggie
Stock I had left over um oh it smells so good already my goodness so we’ll just let this kind of heat through and soften oh I think I’m going to want more veggies I’m going to want more veggies I’m doubling the the veggies for this recipe
Nice the corn looks okay though I like the corn amount there’s about a half and I love those Peppers yeah I really like these Peppers you want me to use the whole bag look at this re do you want me use the whole bag can you see it on the screen yeah use
The whole bag we’re using the whole bag woo cuz you already have the starch from the sweet potato it’s a 14 oz bag of peppers and whatever I’m almost ready start my uh African peanut stew over here oh you’re going to do your taste oh man that smells so good
The smoke you can smell the Smoky paprika it Smoky paprika is nice one time I was talking to AJ when we did a show with her Chef AJ and she’s like I love smoke AFA I’m like I don’t care and then I’ve been using it ever since she
Said that more and it is pretty nice you know Smoky you have to add in more flavors and variety when you eliminate salt and sugar I love the Smoky flavor and I also like heat and spice and Dylan you always say like if you can’t stand
The heat you better start to learn to tolerate it because it’s an excellent way to add some Dynamic flavor to your dish so true uh you know you may not like heat and just just a mere thought of it bothers you but boy if you can
Just add a tiny bit of heat to your food and over time get a little bit of a tolerance it does in my opinion make eating this way so nice because we’re not looking we’re not hitting the fat from all that oil and all that salt like
Everything else you’ll ever eat out in the world pretty much yeah so it makes a big difference so to touch on some other things like Smokey mhm this is so delicious while you’re doing that I’m while you’re talking and tasting I’m going to chop up some cherry you got the peanut butter
Just right this time now you can see oh I’m a little I’m a little hidden oh in this in this view we’ll just keep it we’ll just keep it here whoops here you know you guys I what did you say about the peanut butter you thought
It was just right oh perfect oh good to know I almost brushed over that cuz I couldn’t hear you I always tell you guys at the beginning of the show that if you haven’t eaten before the show you need to I didn’t and I could devour this
Whole soup in a couple more bowls I swear you could just have these cherry tomatoes we’re just going to sprinkle them on our potatoes it’s we’re not doing anything else with them new knife my last knife I uh finally takes me about about a year to
Two years to go through a knife on the show from sharpening it over and over you know and I got a new knife and wow it’s just so much like wider than the one I was it was getting to where my knuckles were slamming into The Cutting
Board cuz you sharpened it we need I pulled out my sharpener in case you guys wanted to look at that knife sharpener today that we talked about on a few of the last shows I did pull it out it’s just a matter of how long do you want to go okay
How long do you want to go all right let’s go to the stove it’s a Sizzle nice and that’s that I mean this is ready to go there’s as soon as it’s heated up you’re done and boy does it smell good you can you can let this I
Added a fair amount of juice so you can let that uh boil off but you can also just not take the juice I mean there’s a lot of flavor in that juice though uh you can put it on you can put the juice right on the sweet potatoes heck what am
I talking about okay we’ve also got oh we can make that sauce which is really fast this is another sauce that you could have ready in the fridge to make this a 10-minute meal very easily we’re going to top it with some col slw mix didn’t have to chop or anything uh
You I’m I’m trying to minimize your need to chop though I do love to chop so let’s just turn this to low uh or lower anyway and we’ll just let it kind of simmer lightly you’re not going to really overcook it you know what I mean
Yeah so Pig moose says I love sweet potatoes we’ll have to try this pre- making potatoes was one of the best tips I’ve used from this show excellent oh good what other things like that I mean h having things ready in the fridge is is a definitely a game Cher mhm I don’t
Need the liquid from these cashews right no you don’t I just soaked them just because you don’t really have to but I did if you have a vitam mix you don’t need to soak your cashews we’re going to make a a bit of a creamy sauce here I’ll tell you everything that’s going
In Marley I I hope I’m saying your name right says I love having found you I’ve been dabbling for a while and joined recently because I love most of your recipes and especially presentation and commitment to those of us who are learning thank you that’s wonderful yes
That is our commitment indeed so we have some cashews and some soy milk I soaked the cashews in case you have a lower speed blender that’s not a Vitamix you might want to soak them to get them soft but in a vitam mix you definitely don’t
Need to it’s going to allow me to blend for a little bit shorter time on the show since we’re live and all mhm and then we’ve got a couple of dlet dates you could use our date powder is like our freaking world famous product now this is like has been my go-to ever
Since I had Luca I’ve really been using our date powder and you just kind of if it settles at all you just go like this and it’s a beautiful fine flower look you can see it coming out of the jar but it’s just a beautiful light Airy just
Flour that is a sugar replacement and so when I make his oatmeal Luca’s oatmeal in the morning I throw in some of this and my gosh he he eats a bigger bowl of oatmeal than us yeah he eats his and then comes after mine yeah that’s his definitely biggest meal he doesn’t he
Doesn’t eat as much in the evening um I don’t know what they’re giving him at school you know what I mean garlic diglets this is a CH Chipotle what do we call this an aoli is that is that what our final wording was yeah whatever that means I think an AOL
Usually has eggs obviously this does not um and then back to uh the Chipotle powder so for the Chipotle powder usually the way we find it is in the little chili pods which you can definitely buy on Amazon maybe Cass if you can find a link for people but uh
You buy the dry little chili pods and then you throw them in your vitam mix and turn it into powder and then I put it in a little spice blend jar spice jar uh and you’re ready to go so so that’s what we do for the Chipotle and chipotle
Is not too hot it’s it’s a it’s a smoked jalapeno so it definitely has less heat than a fresh jalapeno you know how that works cuz it’s kind of cooked out a little mhm and then let’s squeeze in one lime for a citrusy feel last time we did
This with a lemon today we’ll do it with a lime you could do it with your favorite vinegar a white wine vinegar apple cider vinegar whatever it it’s just acid and it gives it a nice little uh Tang so you want that we should be doing it with a lemon considering our
Tree we do have a very full lemon tree if anyone needs a lemon you let me know I’ll throw it in your box just kidding I can’t do that it’s not safe we’ve had quite a few uh viral sauces though somebody in the chat just said they always have McRee sauce in
Their fridge yeah and that’s not the first person I’ve heard say that the mcraes is really popular we also made a MC Dyan on a recent episode so a mcdill sauce and it didn’t even have Dill did it by the way am I missing anything um I
Don’t know we got everything in there off my list okay I’m going to blend this be patient with us for just a moment we might need to add a little water we’ll see I’ll grab I’ll get some ready I’ll speed that up [Applause] too uh a little bit just a just a tiny
Bit of water to get the creaminess you like let’s crank it oh it smells good I too I could smell it when I opened it everything on the stove let’s have a look at that ready to go okay how thick did we want we want it
Where you can like almost squeeze it out of a squirt bottle right rebs um how thick I could I could add a little water also I want to scrape down the Sid you want do like the drizzle on top so pretty pretty thick thck okay but
I see that a lot of my garlic didn’t get Blended up cuz it flew out the sides so wipe down your sides and then give it another little go also in your lid look my lid’s like totally full of goodness so you want to get that back in the pot and then just
Speed up gradually so you don’t throw it all over and it’ll all get Blended in I love vitam X if you don’t have a vitam x man it’s a a tool we use a lot of people were just asking in the chat if it’s worth it the investment yeah it is uh
Costco usually is a great place to buy it cuz uh you know they have a good return policy if it breaks but it’s not going to break I don’t know why I say that but it also buys you some time to try it out cuz Costco you can return it
Things a little later I’m not saying you should abuse the system but uh it is helpful when you’re making such a big investment to have a little extra time to decide if it’s going to fit into your way of cooking and eating and all of that I’m going to give this a rinse
Public Service Announcement please rinse your blender immediately after use so it doesn’t get all crusty and nasty no one likes a nasty blender wash that blender back to you rebs oh I’ll pour it into a uh this mason jar real quick oh people were asking about your mcdill sauce where is
It we do have a memb index I’ll drop it in the chat and uh you can search that you can do control F on a regular computer and command F on a Mac yep you can find it goes straight to the episode so we will in the early part of this
Year have a new website that will have a little bit of a better way cuz you know when we oh I’m on the wrong screen big time my bad oh we’re just looking at those beans way hey I produced the show myself we don’t have anybody else in here but the two of
Us but uh what was I saying you’re going to uh our new website oh it will have a little bit of a better way of searching for the recipes but like when we first started we only had a few episodes it’s unbelievable that we’ve been doing this
For so long to where now people are like hey we need a better way of searching the recipes and I’m like you’re not wrong I just never I never I guess thought of whoa what happens when we have 500 recipes on our show which is
Nuts boy am I doing the slow way of getting all this out these are a pretty nice uh spatula these little blender spatulas oh I just licked it and it’s real good oh that Smoky Chipotle flavor too love it okay I’m rinsing my blender sorry that’s okay but cuz people are thinking they’re
Missing out on the MC Dillan sauce I think that one because the McRee sauce is uses a little bit of ketchup and that one uses a little bit of barbecue do you have that squirt bottle not in a way I can grab it okay don’t worry about
It you can get a little you know reusable ketchup bottle squirt bottle from the store Walmart whatever and you could put the sauce in and then you could drizzle it on all Instagram cute but you know me I don’t have care about that oh I didn’t rinse my lid sorry
Always rinse your blender always don’t forget that lid we’re going to need it again anyway imagine if ID forgotten I would had to grab a whole other blender canister out of the cover still we have 760 people here with us holy smoker in our kitchen here in the
Kitchen well it’s great to have you thank you for being here don’t forget to sign up so you can get these recipes let’s dress up this sweet potato we are all ready to go we’ve been all on for almost an hour and we’ve made two 10-minute meals they really are 10-minute meals uh
I know we’ve been chatting we’ve just been hanging out and chatting so we sauteed which was like a two-minute thing we made a sauce which I admit takes a little extra time if you even want to go to that extra mile but now let’s dress up these
Potatoes and then we’ve still after this we’ve got two more recipes to make we’re making a mushroom stroganov which is going to absolutely blow your mind we’re doing that one next and then we’re going to make a really tasty BLT or MLT wrap whatever you want to call it we’re going
To make some tasty sauteed mushrooms to be our bee cuz we don’t do bee okay let’s cut open I got two sweet potatoes here is this a white one I guess so yeah right nice I uh was going to cut just a slit but I went right through it should
I try again this is meant to be a stuffed sweet potato oh I always think of stuffed on top okay oh so just like this it could be it could be either one okay then there you go you got you got two option cuz I usually don’t eat the skin I usually uh
Use the skin acts as a bowl almost so I don’t like go to the trouble of removing the skin but I usually like do it with a spoon or a fork and I just kind of scrape the skin and I don’t really eat the skin it doesn’t add much flavor so
And the people that are like oh all the nutritions in the skin yeah I don’t care I’m not buying it that’s called nutrient chasing and we don’t do that around here just eat healthy food and you’ll get all the nutrients you need mhm save a few exceptions and that’s between you and
Your doctor all right what are we doing we’re getting our sauté mixed let’s bring it over here I’m going to rinse this knife too Gina says I have to go back and watch the show because I’m in the chat a lot of people have to do that yeah we
Get that a lot is that they weren’t paying attention to me at all because they’re having so much fun in the chat I’m telling you the chat is an underrated feature of the show that people really should not read over that and be like oh a live chat we see that
All the time these people are special in our chat yeah let me get a little cork to set this pot on and let’s build a most beautiful stuffed potato okay here is oh that came out nice what else do I need I think I got everything I need so what goes first
We’re going to let me get a fork and a knife we love doing this show this is like the best part of our jobs because we can it’s it’s the time we get to spend with people uh because you know we’re not going to all the conferences
And and all that stuff cuz we’re just working around the clock and we made babies so this is our chance to really connect with people to see what they like and and what they want and uh so it’s the best okay let’s get a better spoon
Okay here we go okay Dylan the chef don’t use Chef getting Instagram Chef don’t you Chef me make a little divot you can have a couple bites of sweet potato if you want to make some space for your filling M that’s really good okay let’s get some
Veg how do you like them apples no apple in this one but you you know it’s one of those few phrases we can actually use oh too much no such thing there is no such thing there’s that one you guys now that one really is like a stuffed this one looks
Like a russet because it’s so small then you can throw on heck you could throw on some chopped fresh chard cuz you know I have a bunch of that but I wanted to show you a little bit of I would put a bunch of col saw on but I do
Want you to be able to see what’s I like a little crunch so normally I would put a big handful of cola on top okay and then we’ve got our tomatoes these were the tomatoes I chopped a few minutes ago I love fresh chopped tomatoes on things
You know I love Pico too um Pico fresh homemade Pico would be amazing on this too if you have it in your fridge already ready to go um and that’s in that’s on YouTube so and in our book our membership of course too okay let’s drizzle on that sauce that’s the last
Piece of the puzzle here bunch of people are saying I’m having this for dinner yeah we did one of the earliest shows was a sweet potato avocado is a request well this is creamy so you know we already got we’re about to do this you said that you would do the things
That people tell you to do we have one avocado here but is it ready yes it sure is we’ll throw on a little avocado okay give you some green color at the very least we’ll just do this little half that the little side I take a butter
Knife and then I can dice it in the skin just like that and then take a spoon and you can scrape it right out and we’ll scrape it right on top Janet says thank you for offering the free membership month I’m learning so much from you regarding how to cook plant-based more
Quickly oh thank you so much gosh you guys really know how to compliment are these Bots are you real people complimenting me so kindly it’s uh the greatest thing to hear so thank you so much we love we love good testimonials look at how good that looks I need to rinse my
Hands okay your avocado suggestion has happened Reves you were right but uh anybody who’s avoiding the fat you can make these choices for yourself whether you want to put in the avocado but avocado is faster than making a sauce so if you do want to keep to a 10-minute meal then you know
Avocado’s there for you okay we’re still doing a drizzle though I’m embarrassed about this because I’m really a bad drizzler let’s try it Reeds is just a much better drizzler than well not bad I’ve picked up some things from her it’s beautiful you’re not going to go wrong look at all the beautiful
Things on top and then I just like go like that and ruin all my work okay good we did it save this for lat okay there you have it y’all we’ve got the most gorgeous stuffed sweet potatoes there are potatoes under there I promise so definitely try this okay
Let’s let’s dig in do you want to come run over here for a bite yeah I want to come over there here you do first bite me well I got first bite last time it’s like you for those of you who didn’t know we are in the same room
She’s only two feet away from me yeah a lot of people ask is rebs in a different room I need a water while you’re or like why is she up in the corner okay I got to get a bite of the sauce and a bite of my filling you can also
Grab more sauce if you want oh that is so good o yeah you know me I always grab more sauce ah stuff sweet potato what a delicious idea it’s your idea mhm I ice do it I’m told perfect meal perfect let’s get a little more sauce get a sauce she’s a saucy remember
When I said I didn’t eat before the show this is what you’re seeing right now and now is when the all the people watching get upset because they’re not they’re like yeah or stop chewing into the microphone they don’t usually give us a hard time about that cuz they want us to
Taste the food that way they know whether to make it or not it’s so good well Dylan you did say we might be like cheating a little bit on this one because we did have the sweet potatoes cooked ahead of time but but if you do the potato trick then
It’s definitely not a cheat mhm a cheating let me get in here I need to get all the different flavors mhm there and potato you know in a recipe like this of course we give you the recipe after the show but we’re really just showing you
An idea you can put anything you want don’t tell them that you got to download the the recipe you do have to do that but we do get a lot of ideas in the chat box from other people what they like to top their stuff with yeah we sure do and
Did anybody say some other things I haven’t I haven’t looked well we’ve got almost this is literally perfect you said it right I know this is so good what did we forget a little cilantro oh my gosh I forgot the cilantro it’s right here I was going to
Throw on a little chopped cilantro silly guy TR it doesn’t need it let’s try again we’ll redo the whole taste just I wouldn’t remind doing the taste it definitely doesn’t need it and and if you have to get the cilantro out again if you have the cilantro rinsed and I
Like to rinse it so I use a salad spinner rinse it real nice and dry and then you can also throw a couple paper towels and wrap it in there too and it’ll absorb some of the moisture and then close it up tight and your cilantro last pretty well you’d be surprised some
People aren’t cilantro people oh there you go well then if you’re not a cilantro person you can either leave it off you could do parsley but this is kind of a Latin dish so I just leave it off okay I got to go in for my retaste
Okay just an excuse to retaste I’ll try a different potato I’ll I’ll show it up close with the the green too after with all the messy I get enough col saw I would definitely do more col saw if no one’s watching mhm but there you go a little hint of
Green on your potato plate that’s pretty it’s pretty okay I want another bite now too sorry hope no one’s offended serve this over rice and make it a bowl yes you could absolutely just throw rice in that is yeah you could put Frozen rice in there and then you don’t have to
Do the potatoes a couple of bags probably for that amount maybe two of those bags of the Frozen rice I think it’s down stairs otherwise I would have shown it to you mhm but Trader Joe’s sells frozen rice Sprouts sells frozen rice I even saw it at Kroger yesterday thanks still you’re
Welcome and uh that’s a really handy product because you know for those of you who don’t have stuff ready in advance like rice because rice takes a little longer to cook then having the freezer bags really opens the door to using rice without thinking ahead of
Time okay let’s save this for later I’ll be crushing this as soon as we get off the uh intern you just place it right in view where I can just stare at it and Sal for theat you can eat it just just don’t foret we’re on the
Clock here okay D you’ve done two 10-minute meals only two we’re we’re going sort of purposely slow people like when The Show Goes long yeah get out of here you’re a weirdo this is why I’m not allowed in the same kitchen shot as Dylan that’s not the reason the the architecture of the
Kitchen makes for this I’m just coming back into the chat so I might have Miss some stuff but okay Barbara says looks pretty cheffy to me D get out of town there was nothing cheffy about that all I did was cut open a potato and put some
Colorful things in it if that’s cheffy then boy could I Catch Me If You Can you know that movie with Leo yeah Sandy says how do I find the recipes from today well you have to be a member and you can sign up for free and we’ll email them after the show yes
Let’s take a moment to talk about our membership hi everybody we do a live cooking show membership normally this is not broadcast Live on YouTube this is not a YouTube video this is our live long form cooking show that goes for an hour and a half in this case we’ll
Probably be going at least 2 hours we’re about an hour and 10 minutes in but uh we make recipes all of our recipes that we do on YouTube and our cookbooks everything is developed here on the show first we are inventing it for you right
Now uh or this week you know but uh that’s how that’s how that works we go live two times a month just like this two Fridays a month you get access to all of our previous 130 something episodes our 500 EP uh recipes you get everything when you’re a member even if
You sign up just for the free trial and you get the free month and you can get access to everything so some of the other things by the way our next show is going to be deconstructed meals two weeks from today which is another along the lines and theme of making
Things really really easy and fast which is obviously 10-minute meals was and deconstructed meals is taking things that are a little more complicated and making an easy version of them that’s kind of what I say and then tell you a little bit about our show real quick two
Like two a month like I said you get a 10% member discount on everything in our store whether it’s a digital ebook cookbook or a food product or a t-shirt like the ones that we’re both wearing today those are 10% off everything we’re doing a bundle deal right now by the way
I’ll come back we’re doing a bundle deal right now 20% off well when you’re on your free trial or your regular membership you get an extra 10% off on top of that so it’s 30% off for seven of our items right now uh go to our website
And buy that bundle we also have uh like I say the community interaction is amazing I’ve been talking about that the whole show so and you can cancel any time we don’t do any Shenanigans with the cancelling we’re not Netflix we’ll actually let you cancel if you want to cancel
So uh we would love the support now my job is to convince you to keep keep going to keep watching our membership and to enjoy more of our show thank you so much Jennifer Super Chat wow thanks so much thanks for the recipe index congrats on your growth we’re super
Excited to try the new products and see your family growing thank you very much our work family is awesome our own family is awesome it’s been you you have helped us to live the dream so thank you so much and I’m so glad that our content is actually useful for for you that
Would be a real bummer if it wasn’t so next up what are we doing stroganof did I get this is not the stroganov is it no this is not the correct recipe we’ll come back to you but looking good thank you I love the trays here’s the
Stroganov you know I know we it’s our job to do a cooking show but putting the stuff out in advance is so helpful when you’re going to do a recipe Mis on Plus they call it but if you have a partner that’s like I can’t cook like honestly
You guys I I barely cook here but what I can do is set everything out for Dylan I love that you’re bringing this up that way we can share the load a little bit I can set it up for him and I could clean after he’s done because he’s so much
Faster at cooking than me so why wouldn’t he do that part of it that’s such a good point and it is so nice it just it just makes it that much emotionally easier to get the meal done when Rebecca’s like hey you know what I want for dinner first of all when rea
Says what she wants her dinner I love that because I can I have recipe Amnesia too and if you just tell me what to do I will do it I I’m a machine I will make it but then she’ll pull out all the ingredients she doesn’t even necessarily
Have to measure them for me but sometimes she does and that even saves even more time but uh having she’ll she’ll literally open the cookbook or because it’s usually we really only cook our recipes that’s why we made them we made them for us and we’re giving them to you too
But uh it is so nice to just come in she’s got the book bookmarked and then all the stuff sitting out and I can whip it up in like 15 minutes what would have taken me you know another extra 10 plus minutes of pulling things out of the
Cupboard or something in theory so thanks for ringing that up that is a great trick Misan PL whatever the heck that actually means is so nice um it’s so nice to have everything prepped and then like you cook it and you’re kind of cleaning along the way too and then it
Makes for it makes so that cuz you want as soon as your meal is ready you want to eat it and then after your meal you don’t really want to come back in the kitchen and have to clean up and then that’s what leads to dishes piling up
For days so definitely try to do it like us when where you’re kind of cleaning along the way while on the show we don’t clean along the way we have a to storm of dishes at the end of the show but that’s cool uh all the mess in its place that’s
Literally what it means I love that if that’s what it means then I I’m going to go learn French yeah I thought it meant everything in its place but I didn’t know it meant all the mess in its place I hope it means mess I I I really hope
Okay here’s what we’re doing folks I have some fresh mushrooms but they were pre-sliced and I just rinsed them and put them back in the container but this is a pound of mushrooms okay this is a mushroom stroganof we’re making if you don’t know what the stroganof is it’s
Like a creamy Gravy Sauce with pasta mushrooms oh I got to get the pasta going that’s part of the 10-minute meal here thank goodness I thought of that let’s get this water boiling let’s move some stuff out of the way this one’s going to go over
Here okay Sandy says I love watching the banter between you guys well it’s it’s between you guys too cuz you’re the ones that usually get us going you’re the one who get us going uh okay so I’ve talked to you about how I love the red lentil penet
Pasta I love uh especially from the burilla brand because it holds its texture even if you overcook it which is nice when you cook it in the instant pot but uh for this one for a strogen off it’s often those egg noodles that are like flimsy and spiral and stuff we’re
Going to use the fili pasta uh the little spirals is it fili or fous I never remember I don’t know I’m also not Italian Cassandra can you please let us know get back to me in a moment’s time she is Italian uh this is the chickpea pasta
We’re going to use it cuz it is the little spiral so it’ll be somewhat reminiscent of the egg noodles but not exactly last night I made it with penet pasta it was delightful you could have used a whole wheat or gluten-free um what’s it called elbows the shells I saw
In the other day in a chickpea form so they’re making a lot more in a gluten-free version these days and uh so that’s cool aside from that until the water is aoil here which we are very close I had like I said a pound of uh chopped
Mushrooms pre pre- chopped to save you time right just make sure you do rinse them still because they have dirt on them the water is boiling let’s [Applause] get an extra bag [Applause] why that’s a waste in my opinion but or whatever oh where’s my spoon someone
Says it’s fuel silly fly got it so I had it right the first try Deb says I received my order thanks for the quick shipment 6 minutes uh wait what did it say oh four minutes wow we got to we got to watch the pasta then but I do want to
Cook the pasta softer than Al Dente on this one is nice um cuz you don’t want you want this is kind of a you want it to be sort of a mushy dish for lack of a better word another bag of the chopped onions if you’re just joining us this is just a
Simple 12 oz bag of chopped onions from Kroger fries any almost any grocery store will have them and let’s get this heated up and we’ll rock and roll we’ll throw in all the other flavor here in a sec this is easily a 10-minute meal uh you know but we talked about pulling
Things out that’s the one of the challenges I suppose but you know it’s not hard still faster than going to the drive through grabbing some burrito or something like that okay and you’ll feel way better I’m going to do a little more pepper well we’ll do it right into the pot because
The I like this one has a peppery flavor we’re also going to use thyme so we got our garlic uh black pepper a little paprika some of our nutritional yeast let me go put some Veggie stock on the stove for this because it’s oh it’s mushrooms I’ll leave
It our nutritional yeast if you don’t know is also world famous people are always emailing us telling us that ours has the best flavor NCH is nonfortified it doesn’t have any of the added uh niin and all the other B vitamins that you don’t need but you still do need B12 in
Your diet regardless of whether you’re eating fortified n okay so make make sure you’re taking your V your b112 even the non-vegans need more B12 than they have uh than they’re getting so aruch is really really flavorful and tasty and awesome for all these dishes very popular product of
Ours okay I set all these so let’s throw them in oh you did have the I didn’t see your mustard and I grabbed another mustard so we’re also putting in a tablespoon of Deon mustard hopefully you can find a no salt version you might not
Be able to we have a a stockpile of the no salt westrey one but I don’t think they’re making it anymore so we’re going to run out and hopefully by that time we’ll be coming out with a mustard a will your world mustard we are that is
On the list but there it is a hefty list but we’ll get there as we grow it’s going to snowball and we’ll be be getting faster and faster at putting products out which is part of why we’re building uh a facility here in the very
New future so that we can make all of our own products and then we can R&D research and develop our own stuff like way faster so here we go back to the stove rebs keep us company okay uh Diana ask are your cheese sauce and NCH the
Same no the cheese sauce has lots of other things in there so that you can make a really fast easy cheese sauce that’s probably our most popular product in our entire store we’re going to add a little veggie salt just to keep this going that’s quite a Sizzle
M looking nice yeah our cheese sauce has n as an ingredient to make it have a Cheesy flavor mhm um but it’s got potatoes in there to thicken it up it’s got you know a little bit of uh garlic and onion some turmeric paprika um it has a little bit of
Mustard mustard you know ground mustard seed just a little and uh that’s what you know you can add water some cashews we add a little bit of uh crushed red pepper to give it some heat and it is a really fast easy cheese sauce that that see the on the show we
Don’t use products of ours that you can’t get so like our date powder well we didn’t actually use our date powder today but we use it all the time but date date Sugar is you can get from a regular grocery store where you are nutritionally if you can’t get ours you
Can still get it so we’ll use those products on our show but we don’t use like our own spice Blends we don’t use our salad dressings and thing and sauces and stuff like that because that wouldn’t be very fair many many of our members are not in the US and can’t get
Our stuff so you do not have to get our products to participate but when it when it makes sense I’m going to use like our NCH cuz you can get an offbrand version of that if you need to the pasta is beeping let’s throw in that paprika
Throw in the mustard the mustard does give it a really unique and tasty flavor so I would say don’t leave that out this looks so good oh we got a Super Chat oh thank you so much do you want to read any part of it well it’s a funny
One B says this is my payback because I felt guilty that somebody posted a membership recipe in the Facebook group for the pizza oats oh so yeah you got if you guys remember how viral the pizza oats went if you’re part of the membership even on the free trial even
On the free trial you can get that recipe yeah that was a really popular one everybody was posting their Pizza oats in the Facebook group and finally people were like okay I got to try it and that’s one you can use our products for mhm and save a little time
Uh with our Jarred pizza sauce that we sell an SOS free no salt oil sugar pizza sauce I’m just going to strain out my my noodles cuz they did seem like they were soft enough somebody’s asking for a recipe for the Indian sauce we do have a
Product guide that does have all while your word products in the recipes I’ll have Cassandra put that in the chat but usually in our Thursday email we’ll give you a recipe using our products as well mhm perfect uh white wine vinegar I’m going to throw a couple tablespoons of
What did I write down what did I do yesterday night two tablespoons or one oh I did only two teaspoons two tablespoons would be too much so up to a tablespoon would be fine let’s just throw this in this gives it a really nice flavor too I’ll go with a tablespoon
Whatever and then I want to grind in a little more black pepper I love the black pepper flavor in this I love the thyme flavor in this this is the worst grinder and we just refilled it I’m throwing this thing out okay we’re also going to throw in a
Little bit of soy milk to give it some creaminess and then optionally if you want to thicken it up like a thick stroganof gravy you can throw in some flour it could be a little bit of whole wheat flour it could be a little bit of chickpea flour whatever your go oat
Flour whatever your go-to flour is thicken things up you know it could be anything it could be Blended white beans it could be Blended cooked rusted potato whatever you like just to thicken things up a little bit but a little bit of flour is easy you can grab it fast I’ll
Throw well let’s see how we’re sautéing before I add more juice the mushrooms are going to give off a lot of liquid so uh we’ll see how much veggie stock I as I’m going to add soy milk and veggie stock to this and then we’re just throw in the noodles oh
I’ll chop some parsley while we’re kicking it here you got any more questions to go through there re Masa or TR says Masa flour makes a good thickener excellent idea I love Masa flow I love the flavor of masaf flour that would be great in this some of your
Mushroom gravy definitely our mushroom gravy mix is what I would use personally um that is an amazing product for thickening soups and stews we’re not using it like I said because not everybody can get this um but our mushroom gravy is a really awesome product we use it at Christmas at
Thanksgiving and every other time during the wintry months when I love roasted veggies mashed potatoes and gravy it’s like my favorite meal this time of year Susan’s asking uh are we going to go to any more conferences Susan we might eventually but I don’t think we will
This year because we just have so much on our plate with the two babies and we’re trying to get these products that we’ve been promising out to you yeah and so we have to like pick and choose what we want to focus on this year and as
Much as I’d love to see you guys I know how much you want like the veggie broth powder and as Salsas yeah so when when we we’re experiencing some pretty insane growth right now last year our business grew like over 60% which is crazy uh so it’s been
Really hard to keep up I I will say it has been rather stressful especially with uh Otis at home he’ll be going to daycare next year and we’ll be a little more productive next year next month mhm um which will help but it has been
Really hard to keep up but thank you so much for supporting us like you have and spreading the word CU we’ve never advertised before and now we’re shipping out so many boxes um so it it’s a dream come true but yeah once things really get up and
Run up up and going and we’re like not stressed out beyond all reason we will definitely start to do either conferences or lots of requests I’ve come in to do like a Meetup and you know the value of these kinds of like a Meetup isn’t because you get to meet us
It’s because you get to meet a lot of people and you get to be in the room with the people from the chat and you get to connect in face to face there’s power in that and uh also being around like-minded people and having sharing a
Meal we would obviously if we did a meet up it would include some food and being able to enjoy together and uh so we definitely want to do that it’s not that we’re against it it’s that we we have to manage our time so it’s it’s been wild
Okay I can hear it drying out a little bit over here so now that means my you can just hear the sizzle change you know when it runs out of liquid so I’m going to throw in a cup of soy milk and now I will since I did evaporate or boil off
All of the veggie sock I am going to throw this in and then we’re going to thicken it up with the flour oh that is looking now if you want if you were smart or you wanted to go take the extra time you could whisk up the flour in the veggie
Stock before I poured it in so that it doesn’t Clump otherwise just pepper it in a little at a time and then mix and and add a little bit as you go I have this whole Ramic in here is two tablespoons uh that’s how much I used
Last night but you don’t need to use any if you don’t want but it is a nice it is nice to make it thick what do you’all think can you make this yeah what do you think of this recipe Bonnie say say this the website is great same with the YouTube show I’ve
Enjoyed watching you grow I need the constant inspiration to stay plant-based some of my old food still tempt me yeah you’re not alone I mean even us it with all the access to our content that we have can get into trouble like I said yesterday the last week the last week of
The year last week was not as as healthy eating I mean I was still eating vegan stuff but it was more junky and now I’m like so excited for the January Chan challenge cuz it’s keeping us really really honest and accountable to you accountable to our little calendars that
We put our emojis on MH and I I just love it it’s the greatest challenge I think because we had so many people posting their challenge uh habits that they’re going after this month in the Facebook group and they did stuff like I want to knit and crochet more you know it wasn’t
Necessarily plant-based stuff in addition to some usually they’re always going to have a food or an exercise type of thing but there’s always some people that love to throw in you know go learn spend more time on the my app learning Spanish or uh do this that and the other
Call my friends more often call my call my mom at least uh twice a week or who knows what and I was I loved reading those because it inspired me cuz I thought you know what I’m going to make one of my uh challenges is to spend more
One-on-one time with Luca because I looked back at the year and I reflected you know I always have the baby I’m always breastfeeding I never get like one-on-one time with him anymore and so that’s that’s one of mine and I wouldn’t have thought of it unless I read other
People’s calendars in the group where they said they wanted to you know call their friend more or spend more time on their hobby it is really inspiring and it’s also really endearing and humanizing to be able to uh see what the real people that are part of our group
Are doing and how they take this and they they turn it into their own thing and it just like it just warms your heart you know mhm okay well this is thickening up really nicely anytime now you could just throw your pasta in and eat it um Sher says that looks so good
Get out another cooked potato and stuff it with that oh you want okay fine I’ll taste it with a little strogen off on top that actually does sound like a really good idea I’ll do it okay who was it Kathy did you Sher Sherry okay Sherry you asked for it you got it
Toyota what that’s a really old slogan for Toyota have it your way no that’s a different brand we don’t like that one okay there’s a sweet potato oh that’s so tender and soft and delicious and let’s take it over to the stove like you asked and we’ll put a little shogan off
On top sure why not and then I’ll taste it mhm what do you think delicious beautiful you could do this with a russet you could do this with really any starch it does not have to be pasta okay so let’s throw on a little bit of parsley oh boy is that what you
Wanted there you go you got an extra you got an extra recipe out of me okay now I got to taste it so we’ll come back to that you know there’s nothing wrong with letting these things like I have the ethiop the the African stew sitting here just on a low simmer
And I’ll just sip off of it all day long and 5sec meal 5sec meal it definitely goes together don’t ask me but you call it fairy that’s nice looks amaz I bet it’s super yummy says Kim here you go oh thanks a delight okay let’s throw
In the pasta Marlo says all the members are in control yeah the pasta when it sits like this that’s one thing about the gluten-free pasta is it does stick together a little more but we’ll break it up and mix it all in and we’ll be good that’s why I’ll often when I make
The this kind of pasta I’ll immediately put it back in the pan even if it’s a bowl B with a little bit of sauce just to keep it from clumping all up a lot of restaurants and stuff they’ll do that too but guess what they use oil they’ll
Use oil to stop everything sticking together and that’s not uh such a healthy option so a little bit of sauce like a marinara for making pasta and marinara I’ll put it back in the pan with a little sauce and then it won’t stick that looks beautiful I am going to get right to
Plating no messing around that only this is delicious yeah you like that combo good job Sher yes you’re hired it’s almost like Thanksgiving on a potato oh this is looking really good I’m going to turn that off cuz it is done yum okay let’s sprinkle on a
Little fresh parsley you don’t need to also if you want to save time and you don’t have the fresh stuff you can just do a little fresh uh or excuse me dried chives there you have it there you have it there you have it there you have it Great Value
From Walmart you could just sprinkle on some Chimes you could mix it into the pot too if you want mhm in fact that’s what I did last night okay let’s taste I tasted this yesterday and I was like you know it tastes good to me but I don’t remember what stroken enough
Tasted like this is exceptional oh boy it got me that time I was going to also tell you if you’re a salty person you can throw in a teaspoon or two of tamari or soy sauce or liquid aminos or the coconut aminos you could put in a tablespoon or
Less of miso paste which is great um if you do salt if you’re avoiding salt like I say nothing we make on this show needs the salt I didn’t put it in but uh you certainly could if you want a little bit of a salty flavor or you could just
Sprinkle a little bit of iodized salt if you don’t eat a lot of kelp getting a little iodized salt is a good way to get iodine so uh because otherwise you need to eat some some seaweed to get it this is this is I can’t say it’s my favorite cuz they’re all so
Good but right now this is really hitting the spot for me this is so good Mar said I used to make strun enough all the time before I became plant-based can’t wait to try this recipe awesome thank you and then while I try love it and you got plates piling up there I’ve
Got a ton to eat now I’m real excited about it Susan said I’ve seen a couple of comments in the chat about how hard it is to give up cheese can Dylan rant about that for a minute was it hard for us it was hard oops I’m
Spitting I’m tasting I did that long before I met rebs cuz I was vegan for 3 years but I was a junk food vegan from 2013 to 2016 oh my gosh I’ve been Ving for 11 years did I miss your vegan merary this month month yeah I started I went vegan
On like January 3rd or 4th or 5th of 2013 as soon as I got back from this New Year’s trip I was on in New Orleans of all places where I was not vegan mhm at that time and uh I went vegan and I
Thought I was doing it right but I was a junk food vegan for three years but uh it was hard to give up cheese but it was hard to give up all that stuff for a little while I mean if you’ve read a great resource for this honestly there’s
Not a lot to rant about the the the fact of the matter is if you never ate cheese you wouldn’t want cheese but you ate cheese a lot and so now you’re going to want cheese until the Cravings finally go away if you never done cocaine you never want cocaine I’ve never desired
Cocaine and I’ve never done it but if you get addicted and then you got to get off of it it’s really hard and then suddenly the most the thing you want most of all is that thing that you’re addicted to so uh that’s really the
Problem and so but at the end of the day if you go the longer you go the less you’re going to Crave it and you’ll always get those little memories that come back like 3 years later and you’re like oh cheese that does not happen to me anymore there’s zero of that because
I’m disgusted by cheese uh and that helps to be disgusted by something is very helpful so watch some documentaries about how disgusting cheese is and then you might find that you want it less what I was going to say because it is filthy disgusting garbage and if and I
Would get it out in my diet before meat mhm uh so anyway uh that’s what I have oh the book Neil Dr Neil Barnard has a book called cheese Trap please read that book he talks about the queso morphins and all the doctory stuff so if you want to learn
About why you’re addicted to cheese and why it’s so hard to give it up that is a really excellent resource highly recommend it great book love Dairy is scary I’m not sure I’ve heard of that one I haven’t heard of that one Darius scary I don’t know that one but it
Sounds scary like it might you might not want eat cheese after you know I I went plant-based because I stumbled upon a lecture from doct McDougall talking specifically about how gross Dairy is and I think I dumped my milk out that night and I never wanted to eat dairy
Again and I had loved Dairy and loved cheese but just watching that and knowing how disgusting it is like you said Dylan was more a motivator to me than dealing with a random craving for fed which I ate like all the time were you a feta person yeah I would eat feta and
Grapes like it was going out of style um were you were you did you tell me you got used to get a lot of infections because of dairy oh yeah I was a sickly kid I had ear infections bronchitis yeah I thought you told me that acne all over
It was very you can just look at a picture of me growing up and say yep that girl was eating a lot of pizza mhm I had but I didn’t know that that was the cause and my family didn’t know it was funny because growing up when I had
The acne and I was real embarrassed about it in high school my mom would be like you need to eat less oily food and so she actually had an inclination and I would I would try to eat less oily food and of course it would do nothing
Because I’m still eating so you she’s still cooking with some oil and fat excessive fat that is leading to this acne breakout and I she was right but she didn’t take it far enough and that’s just kind of funny that so it goes like that sometimes I had acne like until I
Was 24 25 years old and gave up the dairy I I just thought oh this must be genetic and something I have to deal with for all time no you don’t have to well mine did get better as soon as I left high school and didn’t eat school
Lunch MH and uh so that helped but then of course in college I wasn’t exactly eating all that healthy let’s make a fourth recipe we got one very fast easy recipe we’re going to whip together we’re going to make a very simple mushroom bacon we’re doing a BLT
Wrap we’re making a BLT wrap this is probably more more mushroom than I need we’ll see what happens you if you want you can clean out the you know how they have the the gills and the stem and stuff but I don’t bother I mean mushroom’s mushroom if it grows I’ll eat
It so I’m going to strip these and we’re going to make some like some kind of like mushroomy bacon strips we did a recipe very recently where we did a baked mushroom bacon which was really really tasty but you have to marinate it and uh you know it takes more time and
Whatnot so this is going to be our really fast 10-minute meal version okay I’m going to actually set these on a plate we’ll mix up our marinade in the pan or not marinade but our sauce in the pan first and then we’ll throw the mushrooms in once we’ve kind of heated a tiny
Bit but all I did was take a prepackage you know packaged ready to go uh portellas we just sliced them the easiest little choing maneuver I’m trying to make it so easy for you wow the just reading some of these stories in the chat people similar experience it’s really anything you want
To share well a lot of people just saying yeah it helped me clear up my adult acne too um some people said that they they used to assist with putting the tubes in the kids ears oh for the infection for infection and they used to actually say eat less Dairy and they
Never understood why they said it and now they understand that really that’s fascinating yeah okay I think I’ve got everything ready for this now we got we’re going to make our bacon here I’ve got a little liquid smoke some balsamic vinegar you can use apple cider vinegar
If you want um or any vinegar or lemon juice is great in this garlic powder onion powder paprika smoked or not does doesn’t matter and a lemon or lime we’re going to use a lemon a lime cuz why not okay so let’s do this let’s throw all this into
This well there’s not much to I I’m just going to go for it we’re just going to throw everything in the pan We’ll add a little veggie stock there we go I’ll go throw this on the stove I’ll squeeze in the line and we’ll be on our way let’s get it heated
Up there’s a little broth all right I was kind of saying I’d whisk this together before I threw the mushrooms in so you can kind of just go like that a little bit get everything it’s like a it’s a quick marinade yeah wash your whisk wash your whisk just like that blender crusty
Whisk is no fun for anyone Whiskey Business how much balsamic did I write down tablespoon or two it’s uh this is really one of those things you can just wing it I always do onion powder garlic powder and usually with this paprika too so you just like you know the
Ingredients you like and you just do it because this there’s nothing really complex or it’s not a long list or anything you know so let’s just throw we’ll just eyeball a little balsamic maybe a tablespoon or two it’s already boiling this stove is so fast we’ll throw in our
Mushrooms and we’ll just let them we’ll we’ll decide together how how much we want to cook them and how soft we want it to be they’re laughing at your tablespoon uh there’s a little thing in there that stop I don’t think I put in much more than that everybody thinks
That I have the world’s biggest handful of uh herbs and spices but I think I’m not that far off the camera adds 10 lb okay no that wasn’t funny for you reads fine I missed it you’re busy I get it okay the only thing I didn’t throw in
Yet is the liquid smoke so we can throw in a little dash of liquid smoke I really like this brand of liquid smoke rather than the one that has like caramel coloring and stuff this I’ll show you is the rights Liquid Smoke there got it and
It’s just the Smoky flavor and not any other ingredients and you could throw in I don’t know what I wrote down it’ll be on the recipe a half a teaspoon a teaspoon whatever the camera adds 10 lb that’s what you that’s what I missed yeah that’s what you
Missed they used to say that on in every sitcom ever made yeah they did and so now we’re this it doesn’t need to be quite so a boil but we’re just going to let this sauce kind of soak into our mushrooms we’re doing the fast way of making a marinade
Which is still going to have like 75% of the texture and flavor that you’re looking for so like sometimes it’s like why even go the extra mile that’s the whole point of these 10-minute meals I show you the hard way the easy way you decide and you can do anything in
Between the two you know where do you get the Liquid Smoke Anna’s asking I think we buy it at Sprouts it’s seen wmart most it’s usually at most stores uh I never knew of it until we started eating this way of course this is my sister’s Dill that she brought
From her garden this morning lovely I can’t wait to chop it up oh we’re making a dill uh a sauce right oh we’re making a dill sauce that’s going to be what else do I need to do here just the dill sauce and then we’ll do a little bit of chopping to
Make some fixings for our for our wrap but really the hard part’s this I’ll get ready with the sauce but I don’t want to ignore the stove for too long mushroom bacon so this is is just and you can add a little more veggie stock if you want
Your mushrooms to be like cooked soft after you can add a little veggie stock once this dries out and do one more round of uh boiling you know of simmering but this is really nice you can cover it if you want um you know it’s it’s up to you I’m
Not going to bother I want I like to hear it when we’re doing the show so I don’t embarrass myself and burn something if I cover it I won’t hear it your sister said she took some of that Dill like that and just put it in a vase in her
House hey it’s a proud of it’s a proud of accomplishment okay let’s throw together a little Tangy jalap you know what I’m going to wait on the sauce let’s do some chopping so I don’t do what I just said I could do do I still have chopped
Tomatoes from the sweet potato I can just use yes I do oh good oh I even have the avocado that I know I’m going to get asked for so we’ll do that okay yeah so now it’s starting to boil away it goes fast it goes fast I’ll
Throw in another Splash we’ll do one more round it goes 10minute meals fast yeah that was like five and then let’s Chop A Little Cucumber and red bell pepper what do you say here’s a little red bell we don’t need much cuz we’re just going to build
A couple wraps maybe one more or whatever I might as well prep it okay so we got some red bell we do what do you want slices yeah strips strips yeah this is another opportunity to just use the Frozen stuff and let it thaw to room temp sauté it with the mushrooms or
Sauté it with the mushrooms beautiful oh that would be delicious that’s a great time-saving tip right there would be the Frozen Char roasted that we showed on the stuffed sweet potato recipe I know a lot of people are coming in and out so I’m trying to reference okay we got that
Let’s do a little of an English cucumber maybe we’ll just do this much what do we make making cucumber strips as well do we want all this skin on it it’s an English cucumber so the skin is like a little less waxy mhm so I don’t bother
Uh removing it as as as religiously let’s just slice this and we’ll make some slices like that maybe we’ll make them a little thinner whatever your preference whatever your preference whatever you want in your wrap mhm there you go do we need we got the mushrooms
Do we need a a red onion or anything we’re also going throw on some shredded carrots no chopping needed CJ says thanks for showing how to make strug off it was my favorite thing I used to make my family now I can make a healthier version that’s awesome
That’s nice thank you for sharing that okay let’s check our mush rooms people are wondering if you did your knife sharpener yet no not yet you want me to we we have time if you want I don’t care okay these are done just just let the rest of this liquid go because
That’ll just thicken up see how there’s a your your garlic powder and your onion powder and all the little bit of fiber that was left in the powders and stuff is going to be here and it’s going to be add some nice clumpy flavor bursts to these mushrooms look at how gorgeous
These are they’ve gotten really nice and soft they’re just going to make for such a delicious and I didn’t add any salt to this you could add some tamari or soy sauce if you’re a salt person but you don’t need to that’s that I’m shutting her down shut her
Down okay y’all what do you say we uh for your built built mushroom bacon lettuce tomato oh I got to get the lettuce out this I would normally do before the show and I forgot do you want butter lettuce um no you could do a lettuce cup
For this if you don’t want to do it as a wrap yeah um it’s that’s really low calorie though I would not consider that a meal um because there’s literally no starch it’s just mushrooms and veggies so I I I would recommend including a wrap because it adds a filling Factor so
That you’re not starving in like 20 minutes okay two good questions okay I’ll rinse some leaves while you’re reading okay or do these are these already rinsed please say yes dang it dang it Russ says what is your trick to not getting food to stick to the pain pan
Liquid oh go ahead yeah that’s what I was going to say just make sure there’s enough liquid in the pan um water or veggie stock um as long as it doesn’t dry out completely it should never stick I always thought before I moved here with Dylan that you had to have nonstick
Coated cookwar and I didn’t even realize you could cook in just a regular stainless steel pan as long as you you know keep a little bit of liquid in there so it’s never fully drying out you should be fine my cooking style is a little different than others that use
The nonstick on their on their channels or shows or whatever they they’re going for a much drier kind of texture so you would need a nonstick if you’re not going to be adding veggie stock or liquid to keep it from sticking you need a non-stick for that sort of thing but I
Don’t care for that I don’t like non-stick pans they don’t last very long you end up having to throw them out and get new ones all the time you have to be extra careful with what kind of tools touch them so that you’re scraping off all the non-sticky stuff and like if I’m
Cleaning it what I love about the stainless is that I can take the steel the stainless steel scrubber and I can just go to town I don’t have I can treat every dish the same I don’t have to think about this versus that and how I
Clean it I just get in there put some uh screaming classical music on and wash the dishes I haven’t done that in a little while though now that the kids are around I I used to I used to get in the zone and clean yeah but MaryAnn’s asking
Do you also include gluten-free with some of your recipes well I would say that 98% of our recipes are just already gluten-free yeah of course when we do a wrap it’s obvious and like Dylan said you could do a lettuce cup for this one you can get some gluten-free wrappers
But they’re usually a lot of the the processed starches and stuff in order to make things stick together so I don’t prefer those I really this is the I should tell you this is the Trader Joe’s whole wheat lavache I’ve heard that some places have oil in theirs this one still
Does not uh if you look at the ingredients there is no oil there’s 110 calories for what is it half a sheet or a whole sheet a half a sheet so that’s 220 calories right here of starch now it is a little drier starch which means it
Might not fill you up as much as say all of the other dishes that we did but like a sweet potato might fill you up more and this is drier so it’s more calorie dense so you know don’t forget the simple principles of calorie density they are very important but uh because
This is the only starch in the whole meal I I find it to be very important that it’s there because I got to have my starch okay how we dressing this up Rees bacon lettuce tomato cucumber you got to do your sauce oh we got the sauce
Jeez Louise okay I’m looking at the ingredients and get this out of the way sorry that’s okay okay so the sauce is going to this is our new uh jalapeno dill sauce I don’t know mhm we need a name I guess hey I’m going to use you
Were like worried about a whole Jalapeno in this I wasn’t worried for me I was worried for you guys let’s start with a half taste it and add the rest because I’m pretty sure I want the whole thing some black pepper did I say where did I put it there it is black
Pepper we’ve got uh some tahini we’re this is a this has got a little bit of fat too we’ve been making a little bit richer sauces today like I said I know some of you are coming off of a very naughty month so we’re going to take you
Down gradually at least we’re giving you some healthier fats all right um I’ll put a little bit of water first so that the tahini doesn’t totally stick to the bottom of the uh uh canister that’s a nice little tip but you can always use you know white beans instead or cooked
Cauliflower or definitely definitely okay oops I need my spatula spatch yeah somebody pointed out that at their Trader Joe’s it does have some oil in it oh I was going to say though it’s probably really minimal like what is your grams of fat in a serving mine is
0.5 is yours any higher than that cuz if it’s not it’s probably a really negligible amount that might be used used in just like the cooking process um I don’t know I don’t know why it has it I really wish it didn’t and I’m not saying that it’s automatically fine to
Eat something with oil because we obviously promote a completely exclusively oilfree diet but it’s probably not as bad of an offender as say cooking with literally cooking with olive oil which is a lot of oil you know we’re talking tablespoon 2 tablespoons of oil which you don’t really
Want okay so what else there’s a couple garlic cloves oh jeez really it was right in only one garlic you can’t swoosh that okay garlic there we go uh Dill this one’s going to have that Dill we can take the dill right off the stem I don’t think the
Stems the stems still tastes like Dill wow what an amazing flavor Karen this is this is the nicest Dill just like what did I write down for the fresh dill like a tablespoon of It kind of packed tablespoon worth we’ll we’ll taste this I’m inventing this sauce
Right now with you yeah never made this sauce before we always like to make some things on the show for the very first time it adds a little bit of fun okay might need a little more water I’ll have it at the ready someone said you should call this dillapeno sauuce oh my
That is the absolute definitely name jalapeno sauce thank you who was that crit do thank you Tammy we did uh let’s make sure I got everything in hereo a lime I need a lime did I use the lime somewhere else no I think you just didn’t put out one
Lime I forgot one lime got it I thought I maybe stole it for a different recipe okay little lime juice couple tablespoons worth probably if you’re wondering yes there’s a garbage can in Hidden from sight and you’re not just throwing it on the floor it’s not like one of those bars with the
Peanut shells everywhere okay here we go let’s see what happens I’m definitely excited you could add the dill later if you want those cute darling little specks of Dill uh so that it doesn’t get totally creamied but I didn’t think of That oh that’s nice it needs a little bit more water though it’s very thick Diana says what about jillo keep you know keep workshopping that one but you’re close I I’ll taste it really fast to make sure it’s not too spicy cuz I really want to get the rest of that
Jalapeno in if you don’t like jalapeno if you don’t want any heat use a green chill a green chili a green pepper is the most mild a green a green chili is more mild than a red pepper red pepper yeah it’s going in we’re good Dapo
Dapo We’ll add a little more juice oh rocking I’m going to get my spatula which I cleaned so it wouldn’t get sticky oh nice okay so I probably added a tablespoon or two of water at the most look at this beautiful this is like a new Green
Goddess oh let me pour it in a jar a new green it’s got a really tasty jalapeno flavor does it need more Dill hold on let me taste this re absor did you go here I am this tahini is nice a little more Dill this is Dill to
Taste you know a tablespoon at least but a little more I’m going to put I like putting a little at the end because you can see the beautiful little green specks and the way it is now it’s liquefied you can’t see any Dill so just like put it on
Low and just kind of pulse it a little okay I could have used a tiny bit less water in my version you guys will do a better job I went a less not as thick as I did on the uh what the last sauce we
Made what do we call in that one aoli that’s oh yeah the aoli okay give it a rinse Rees back to you that one looks good though somebody said I bet Dylan is exhausted after the show I don’t know am I I mean we’re all exhausted cuz it’s a
Lot of work like we we start you know early well a lot of people ask what do you do with all that food you cook during the show does it last you all week like no it doesn’t even last us till 900 p.m. usually that’s about when
It ends is 9:00 p.m. and if there’s anything straggling then I’ll throw it in the fridge but we usually leave everything out and we’re just enjoying it cuz we still have after we’re done the show a few hours of work to clean up to prepare the recipes to send out to
Our members and uh everything like that well cooking show days I mean you I shouldn’t but sometimes I skip breakfast and then I skip lunch because we’re doing the show and then we like have an accidental omad day where we just like eat all of the recipes we made from the show
Yeah that looks that looks really nice it came out great it came out really tasty we got a new sauce on our hands it shows you how easy it is to make a sauce I mean and sauce makes everything so don’t omit here we go shall we build then
We’ll do for anyone who wants the stick around we’ll do the knife sharpener if you want to get out of here get out of here um you won’t hurt my feelings cuz we don’t usually go this long uh okay so let’s start with our mushrooms oh they look so good
They look so good okay we’re going to put it I’m really excited about this one how do we do this every every time we come back to wraps and I forget how to wrap a wrap is it going to be like that where everything’s on the inside we’ll figure it out it’s
Embarrassing let’s throw on some mushrooms I think this one’s pretty foolproof okay well sometimes we put ingredients all about and sometimes we just put them here and I never know what the difference is because once you once you fold it up then you immediately eat it and everything you did 5 minutes ago
Doesn’t matter anymore yeah does anyone have any wrap rolling techniques that were there like to share with the class there’s our MB okay now we got our L well let’s throw on our other things before our L we got our strips of red bell pepper optional this this is just
Fun now you do whatever you like uh some cucumber is fun I like to have you know a nice crunchy bite so I’ll throw in a fair amount of things here’s the Tomato we’re jumping to the tea sometimes I like a little bit of sliced red onion we didn’t do that today
Who cares you can uh do it next time somebody did said sliced red onion a pickled red onion oh we’ve done a pickled red onion on the show haven’t we yeah here’s a bag of shredded carrots and tasty starchy there we go carrots now is the only thing left
The lettuce and the sauce oh we could do a little avocado for you avocado lovers how about that so you’re telling me that this is an MBT PCC yeah it’s got a number a number of letters it’s it’s not as hard to pronounce as our recent what was it called
Pepper pickled pepper Peter Piper pick perfect plant-based perfect plant-based plant powered you guys Pita Pepita puree what what did we even make what was that thing you guys named it you made us keep that name and we did it has like 11p alliterations okay Andrea I think has
The answer here if you’re wanting to make pin Wheels then you spread it around what it is yeah if you’re just doing a burrito you can just put it all in the middle like you have okay awesome thank you good reminder okay lettuce this is probably enough well I like a lot of
Lettuce this is like one of the I don’t you know eat it in a salad very often so this is my faor it was the pita pesta pesto pasta the P plant par Pita pesto pasta and then we were joking about how it’s Peter Pipers Peter Pipers plant powered peppered Pita pasta
Let’s roll alphabet rap Sandra alphabet rap alphabet rap okay here we go folks don’t judge me what on my abilities so are you going to dip in the sauce or oh my gosh we’re opening this back up there it is looking gorgeous you can
Put in a ramkin and just do a little di you certainly can and believe me rebs will but we do need a little little bit inside here okay crisis averted folks I busted up my lavage a little but hey we’re good okay all right we need a knife and we’ll
Uh cut this on an adorable cheffy offset what do you guys think of this wrap I’ll show you up close yeah tell us your thoughts and opinions in this rep crisis averted ooh look at the inside and that diagonal how you like this yeah stack it
Cute that’s usually how I take my photo afterwards as a little stack look at that just look at it here I can put it on a motor for you put it on a little motor a little Lazy Susan a little yeah mhm but anyway look up close to the actual
Inside isn’t that gorgeous just look at all the colors yeah this is the best okay rebs come on over if you want you had me at mushrooms since Barbara I know right Marlo said New Year’s wrap it up you so much crunch you don’t need chips when you can crunch like that
Here you go that one got a little messy oh isn’t that good you got a lot of different flavors happening you know what D the sauce is good that sauce is good do you like it now that is a wrap [Laughter] cut I need to get I need to get a more
Specific uh Taste of theu [Applause] sauce you know me so good I love that I want more of a taste of the sauce too mhm mhm the tahini is nice tahini has such an interesting earthy flavor delicious that so good restaurant quality this is our live cooking show
This full this is not a normal YouTube video like we do this has been two over two hours now of us cooking hanging out in the chat with people just like us MH inventing new recipes together that you’re naming this is our new dillapeno sauuce and it is really exceptional
You’re going to love it mhm uh please join us to get these recipes you got to download we’re going to do the knife sharpening but I need to do my little Spiel okay so uh to get these recipes the link is right there no right there uh well world.com cooking show go
Download it we’re doing our free trial right now if you watch this next month we’re not doing our free trial but it’s still an amazing membership and I hope you join us but uh uh you can get it for free right now for one month and you get
Access to every recipe we have ever made all of the replays this is like episode what 33 yeah and so you get everything we’ve ever done since 2018 we do two shows every single month you get a 10% member discount even on your free trial right now folks so this
Is the time to take advantage we’re doing a huge beginner bundle it’s got our barbecue sauce our Asian our Italian our mushroom basil pasta sauce which we use every week Luca loves it Fiesta Stardust and Galaxy dust that’s our Mexican uh spice blend on the left the
Stardust and the Galaxy dust are like a salt salt substitute kind of a veggie blend the Galaxy is so so good for cooking and just putting on top of your meals Italian is like our one of our most popular salad dressings everybody seems to be loving it right now so I
Wanted to include that Asian is really popular it’s awesome for just stir frying a quick bit of frozen veggies like those charred veggies and put uh some some starch what like rice is usually what we do and a little bit of Asian Sauce boom you got a five minute
Meal like our our here we are making 10minute meals well our products make you 5 minute meals yeah and uh barbecue sauce is the other item that we’re including this time in The beginnner Bu we’ve done beginner bundles before but they’re always a little bit different
Mhm anyway we’d love to have you what else can I tell you the you can cancel any time we’re not jerks about that kind of thing uh you can cancel online in your account or you can email us whatever but we we really hope that what you’ve seen today will convince you to
Stick around whoops I keep putting your camera on to stick around for good mhm our show just keeps growing people love it so it must be must be solid what more do you need to say I mean you guys were here you were in the chat with us or you’re watching the
Replay and if you’re wondering what our next show will be it’s 2 weeks from today and we’re making deconstructed meals which is things like we don’t I’m not telling you what we’re making on that show yet did it again but we’re doing deconstructed meals is like taking a stuffed bell pepper and making
Something easy like a a pepper a stuffed pepper soup where you don’t have to go it’s corner it’s cutting Corners it’s Corner cutting yeah that’s all it is um so that’s what we’ll be doing on our next show the theme of January we always like to be keep it really really simple
So that you can get rid of some of those bad habits from uh December perhaps or maybe you’re just maintaining an excellent diet or maybe you’re new or maybe you’re brand new to this entire thing and our content popped up and here you are but we’re all about helping to
Promote your health by getting rid of the junk out of the diet and making the meals as simple and easy as possible so you actually stick to it forever and ever so that is our show we are going to do some bonus footage apparently we’re going to talk about a knife sharpener
Yes I’ve been I’ve been hinting at this for a while I would love another bite if I’m being honest making this strugging off tonight yum I’m so hungry now yep that’s why we tell you to eat before the show and maybe you did and maybe you still got
Hungry and that’s okay because you can eat to your heart’s content with these recipes we’ll be eating a bunch more wraps after the show mhm okay rebs tell me what questions come up and we’ll talk about knives that gonna stay I think it is do you want this item
Sure I’ll uh clean this off a little okay let’s see what we had to say here oh a lot of thank you for the show people said cleage so you you take the show for okay has anyone found a good vegan cheese that’s not made with oil
Ours well your world if you can order it and you’re in cheese sauce is that what it was yeah oh my gosh our cheese sauce mix is revolutionary our our cheese sauce mix saves my life multiple times a week when I didn’t have time to make
Something uh here it is comes in a nice little tank like this and all you do is there’s a little uh optional recipe on the back that we like which is to add some cashews and a little bit of chili chili pepper uh you know like crushed
Red pepper or whatever for heat and then just water sometimes we’ll do a little miso paste to give it a little saltiness but that’s that’s it and it just it’s really really simple stuff some people just only add water like if you have a really basic palet which is a heck of an
Accomplishment then uh you can just add water and it’ll be less you know fewer calories than if you put cashews in you got yeah since we are going live if you did want to ask a little bit more product questions that would be okay I
Mean going long long is what I meant to say yeah the show’s over the show’s over now we’re hanging out this is extra credit thanks I’ll just finished my starch Blaster and on with a responsible part of my day okay so let me plug this in this is
An electronic knife sharpener and I have found that it is so good so the the knife sharpener you might just have in your kitchen drawer simple simple that’s great but it doesn’t last very long it doesn’t keep you sharp for a whole very long time Cass if you could throw the
Link to this in the chat we’ll also put it in the description box of the video so you have access to it since it’s kind of a central now part of the show uh but this is the Chef’s Choice model 15 XV uh never heard of it before I did not
Buy it knowing anything about it I I’ve since heard that it’s like a wire cutter most popular or best best performing knife sharpener I didn’t know any of that I just bought it cuz I saw it and I wanted an electronic one because my normal knife sharpening now that you’re
Members if you go back to like episode 9 or something I do a whole whole entire knife sharpening demo with my uh knife sharpening kit with my wet stones and I have this I have this uh what are these called Camas and I have a bridge to put
Over it and then you put your wet stones on top and you scrape your knife on it to sharpen it that makes a unbelievably sharp knife and it lasts for a long time you only need to do it every couple few weeks or maybe every month but I haven’t even been having
Time for that and sometimes I’ll send my knives in or cuz there’s a place like literally a block from my house that sharpens knives and they are awful terrible the worst I mean it’s sharp for 5 minutes and so I had to stop doing that because it’s just like why am I
Spending money for nothing so I found this and it has provided like a very impressive sharpening so do you know what a burr is on a knife here you have it I’m just picking my knife is already sharp so I’m not going to sharpen it again and then you know cuz you’re
You’re you’re cutting off your metal is coming off the knife like if you look there’s a little catch on the bottom of this can I get it off with just my fingers yeah this is a magnet see if I can show you this is a magnet and all
The little grinds that come off are getting collected on this magnet so like you’re you’re taking knife off when you sharpen and after a year or so for me this is my job I run out a knife and then my Knuckles are hitting the table
So then it’s time to get a new knife and actually today that was my first time using my new my new uh knife so here’s one that this one’s already kind of pretty sharp too it’s just a regular any any cheap garbage knife you can sharpen with this you know
These ones that are kind of popular or were popular these colorful quez and art knives they’re pretty cheap and therefore they were pretty popular you can get it really sharp in fact I haven’t used it since I sharpened it and is unbelievably sharp still cuz why
Would I use this knife I should take it for camping or something yes okay so here’s the knife sharpener any questions no questions yet okay so this knife sharpener I don’t know if there’s any maintenance that ever needs to be done you got your power switch and
Your 1 two three there’s three stages to the Shar this is not a pitch I’m not I I’m not a sponsor this is nothing like that we might put our Amazon Link in the chat but like I get practically nothing for that um okay so like I’m not I don’t
Do any kind of a sponsor things with Brands I’ve never done it and I won’t be so I just want you to know that this this is cuz I actually like this tool um okay so for me now I’m a little backwards from you cuz I’m going to be
One two three right so what you do is you got a doll knife and you’re going to send this through like this each stage I guess has two sides because there’s two sides to the knife so this goes one side then you go like this then you like this
Then you go like this and for your first time uh sharpening a knife you may have to do it like 20 times each or more until you feel a burr and a burr H maybe I should draw this for you yeah a couple people were
Asking so if you take let’s let’s see if I can I’m going to have to do a couple drafts so like if you have a knife okay I’m going to have to do it this way so that you can see the knife okay ignore this bad so here is a knife right this
Is zoomed out this is this is if you’re looking at me like this right so there is your your your blade okay and it’s sharp like this so now when you start sharpening it on each side let’s let’s really zoom in and you’re going to
See what is the best way I’ve seen this drawn before but I haven’t seen it in a long time if this is your knife a burr is when the blade is so sharp that it starts to I’m not an artist is that it starts to bend over it starts to hook a
Little like that let me let me draw a bigger version so it starts to hook like that like if this is the blade and you were to like microscopically go in you see the end starts to bur and bend over because it’s so thin and sharp that and because that
That that would be like the KN the blade bending over like this okay on one side and then if you push your fingers like this which would never cut you or anything but if you feel a little a little bit of a scrape on your finger then there’s a bur there because you’re
Hitting the blade that’s bent over on the on the knife okay that’s what a burr is and we’re going for a burr in stage one so in stage one you’re going to go it’s you’re going to spend like three five even seconds we’ll call it three on
Each side so we’re going to get it we’re going to fire it up it’s pretty quiet which is cool except for when you’re grinding that that part’s loud and you just take your sweet time a few the directions that come with it explain this perfectly and you’re going to switch sides each
Time be pretty consistent with your timing but it if you’re not consistent and you’re like if you do it like this I’ll show you if you go like Fast slow fast slow like that you’re going to get like a little bit of a bur here but not
Here and then maybe a little bit of a burr here and not here you want to get an even Burr so that you can feel it and you can go like this and you can feel it everywhere okay and it’s only going to be on one side and then when you do it
The other way on on this this side now you’ll feel the bur going the other way so now I’m going to do that like 20 times well if your knife’s already like pretty sharp you’re not going to have to do it that many times like this knife is pretty
Sharp and now I can feel the bur already so when I go like this I can feel that this side of the knife and it’ll only be one side because obviously this side is curved down so on one side you won’t feel anything but smooth and the other
Side you’ll feel a little Burr and that’s what you want once you feel the Burr along the entire edge of the blade you’re ready to go to step two and step two is three to five passes no matter what cuz you’ve already done the hardest
Part in step one so then you go through and you do step two and read the directions it’ll tell you how long to make each swipe and you’ll do like three four five of these on stage two alternating sides like this and then you should feel there it
Is I feel a another Burr now that’s even sharper of a burr and I’m not saying sharp like you’re going to cut yourself checking here but you can feel going this way that there is definitely a burr all along the blade because I already had this quite consistently sharpened I
Cheated a little and then you can go on to stage three and on stage three you do a couple slow ones and then you do a couple fast ones this is like your strop whoops this is like your strop which is like some people use like a leather
Strap and they do this on it this is what three is like a very fine so it’s like Cor medium very fine on the third one and we’ll do a few slow ones this is what hones that finally that final sharpness that you want if you buy a new knife
Like I did you would jump to stage three and hone it a little bit except if your new knife isn’t a Japanese knife you need to go through stage one cuz it’s going to reshape your blade a little bit don’t want to push down on that it’s going to re shape your
Blade a little if you’ve if you’ve never sharpened with this sharpener it puts like a 15° or something something angle on the blade and if you bought a German knife that has a wider angle then when you start with this you you you’ll have to do 20 passes because you’re
Essentially reshaping the point of the blade you’re not harming your knife in fact you’re making it much sharper than what it was as a German blade uh you’re turning it into a Japanese style blade all all these words don’t matter just how to use the blade and I’m giving you
A little more education than I’m sure anybody cares about okay so then you go through the and you do a couple fast passes on number three and then you’re done and you got a sharpen braid and it lasts a long time like an impressively long time now the
Older your knife gets the how can I show you this can you see so you can see oh good okay so you see how it’s really thin at the bottom and it’s getting thicker and thicker and thicker well as you sharpen your knife for a year you’re going to be getting
Into the thicker zone right so the knife is not going to stay as sharp as long once you start wearing this knife down over time but that’s what a knife is for so you’re supposed to be sharpening your knife and enjoying its use and then get
A new one when you need to but you will find that the the deeper and deeper you get into your knife the less long it lasts sharp I’ve never read that nobody’s ever said that to me I could be completely full of crap but that is the observation
I’ve made when I have a knife getting older and older like a brand new knife I almost can go two three months without having to sharpen it I feel like sometimes if it’s a good knife like our Global what we use mainly on a show anyway that’s the sharpener uh any
Questions come from that Rees so after you do the fast passes there’s no more Burr right no cuz this the really fine one won’t create much of a burr it it’s taking the bur off because it’s so fine it’s like passing it over so say you had
That little Burr and then you take a piece of really really fine sandpaper and you’re just like almost taking the bur away so that’s what number three is doing is it’s just giving that final extreme sharpness excuse me please be very careful uh with a sharp knife it it’s
Much safer to chop with a sharp knife than it is a Dull Knife because a Dull Knife will slide off of waxy skins like a bell pepper or a tomato and could cut you a sharp knife goes EX exactly where your hand puts it if you put that sharp
Knife into your hand well then you have a problem but if you’re pretty good at it and you know how to I hate this knife this is a garbage knife the the pl I can’t even hold on to it whoever designed this knife doesn’t actually use
A knife uh but you can’t you where your pressure holds on a good knife is in your two fingers your your hand your palm of your hand isn’t actually do anything see this knife’s so good because it has more space here here for me to hold on to hold on to all the
Pressure is right here like I I could literally chop like this but you need some stability so you wrap your fingers around and then you can chop okay so you want to see what a a sharp knife can do let’s chop an onion yeah do a small chopping demo and
Everyone’s loving it sure there everyone’s saying thanks for this demonstration my pleasure and on the on old episodes of the show we’ve done straight up knife chopping techniques and things on the show I don’t know that we’ve done like a a theme of just that but we have done shows where we talk
More extensively and do more with the sharpening um so anyway let’s take this crappy knife and it just it just slides right through I mean it’s really sharp and you can hear the difference of a sharp knife you can hear in some of my videos when I’m not using a sharp knife
On like my regular YouTube videos if the knife’s not sharp you can hear the difference uh going through the vegetable there you can just like hear the friction and you’re going to not hear any of that right now a good cutting board is such a nice
Tool too this is a boost block uh Cass you could maybe throw a link but I well your world by everybody booze blocks for Christmas that works here and knives and a knife sharpener that was our Christmas gift to all of our staff members was a new knife sharpener a new Global knife
And a cutting board and then the other thing you’d really want as part of your kit is one of these s pads this is what stops your not your cutting board from sliding around look I’m this all over the place you this very dangerous and I
Used to use a wet a damp cloth like you could put a damp cloth under but that really does age your board a lot uh because it’s going to cause a lot of expansion expanding and Contracting of the wood and you don’t want that because it’ll cause your board to crack they
Said wow can I come work with you you guys oops uh okay let’s chop an onion here we are with our knife and so I just so this is the my issue with this is I can’t hold this knife right but here we go I mean it just slides through
You barely can hear the onion talking back to me and then I can spin it let’s give you a clean hand to look at shall we do you have to do anything to the booze block to keep it all good yeah you do you need to oil your board candra
Said I had a chopping party on Monday and cut up so many veggies with my new gear and it’s awesome get out of town I love it oh uh so here is the cheap knife here is my knife there’s actually this is actually sharper than my knife cuz I just used
This on the show and I didn’t hone it before I used it like I said you should do with a new knife this is incredibly sharp this cheap knife I don’t even know what this knife is but anyway it’s so sharp that I can barely slide it you know how when you’re
Chopping things and you uh are going like this right an onion I don’t do that way but like uh if I had some of that red bell pepper I could chop that up for you so you take the bell pepper and you chop it into strips and
Then you take those strips and you and you’re sliding your knife on the board it’s so sharp that it’s almost digging into the wood and I need to like dull it a little bit and then it’ll it’ll slide a little better so I found that actually
The best level of sharpness is what my current knife is uh because it slides better on the board so you can see like way less friction sliding and this one I can it’s getting stuck so a better a better sharpness is something something kind of a little less than perfect so
That you can still speed chop and get through you know really fast I can I can chop this so fast because my knife is sailing across the board the way that my hand is telling it to there’s a lot of muscle memory involved with becoming fast at chopping I didn’t become fast at
Chopping because I wanted to or because I tried to I did it because I ate this way all the time and I like fresh ingredients I like this kind of stuff and I like chopping I like you know I like working at it a little sometimes not just 10-minute meals but also this
Sort of thing it’s nice to have balance and variety so let’s let’s wet Let’s uh oil my other board so yeah a few people were saying if I get a nice board like this I want to make sure I’m oiling it properly and taking good care of it mhm and yeah cuz
This is I don’t remember it’s it’s not $100 but it was damn near it’s almost more important to just make sure that every time you wash it it’s fully dried oh yeah then to worry about the frequency of oiling here’s my board that I’ve used on the show for years this is
My new board cuz I got the Christmas present too did you w it for yourself from the company no I think you did no I didn’t wrap mine um so you first of all oh you hear that you can hear a little space because this board has warped slightly if that’s
The case then you can flip it over and now it’ll be cuz it’s it’ll be warped up the the concave side is this side it’s it’s very indistinguishable but that’s what happens when your board gets really old I got this Renee bought me this board years ago and it’s lasted years on
This show and I bought a replacement recently and uh but this is how you oil it so you oil your board and don’t worry that just because you’re oiling your board doesn’t mean that you’re getting your face is kind of cut off has it been
Light way oh no it’s just on the screen I just like went up to seea for a minute I got you uh it’s not like you’re ingesting oil in your food or something because you’ve oiled your board your board’s going to absorb the oil you’re
Not getting any oil so you don’t have to worry like oh I’m oil free I shouldn’t do that no it’s no big deal um not all oil is bad for all things you know what I mean mhm so I just take a big bunch of paper
Towels and another 2 and 1 half hour show wow two in a row and I just go like this put on some oil you’ll get the hang of how much you want to use I’ve done it where I use way too much and that does
Not matter it’s just a waste of oil and you just go like this and this is called cutting board oil but you could probably use mineral oil you might want to Google it I can’t remember if if there’s if this this may very well just be mineral
Oil for all I know this the mineral oil in this product so there you go it’s an edible it’s a food grade minimal mineral oil and you just take your paper towels and you just rub it in you can see the board darkening very nice very nice and
Then you want to get but you want to get everywhere you know cuz a cutting board is made out of a lot of pieces of wood glued together so you want to get all around the edges so then you can squirt some more oil right whoops onto don’t
Get oil on your granite because it will stain uh and then you just rub your sides real nice get into this little oops can you see there crack there get all up in everything so all around all these edges and both sides obviously and if you have a different
Tool than a plain old paper towel and use that I just it’s it’s a two-minute job so I don’t pay much attention to what I’m using cuz this is easier you just toss it oil is so nasty I don’t I don’t want like a dedicated cutting
Board Oiler because then I got to have it sitting around all the time and I don’t like the feeling of the slimy oil so this is kind of my maxed out amount of oil touching and that’s that the board is oiled and you want to do that every
Month or so and then like rebs was saying definitely make sure you don’t leave your your your cutting board wet uh use a plastic scraper like if you if you let your cutting board dry with some food ingredients on it from chopping you can use a plastic scraper like
That got oil all over my switcher and you can scrape it off and then for cleaning it and don’t ever immerse it in water you don’t you don’t want you want to keep as little water away from the a little water in contact with the board as possible you’re really only using
Water to and you can use this to scrape it so I’ll just you’re just using the water to clean it you don’t want to get your board saturated with water at any time so I’ll hold it kind of in the empty sink and I’ll scrape it and I’ll
Have the faucet on and I’ll get get everything off like I like and that’s good there may be stains on your board from when you did cranberry Pico or whatever but it does not matter a little stain on your board is character it means that you’re using your things and
That you’re a healthy person okay so there you have it an oiled board a sharpened knife and a happy healthy kitchen well just like with everything it’s not like it’s not like anything Goods like too dirty or you have to worry about you know mhm salmonella in
This kitchen right you don’t have to worry about cross contamination I get some people say oh what about the flavor of the garlic and the onions and your bored and is it going to transfer to the other things well what do I make that doesn’t have garlic and onion so how
Would I ever notice so I I don’t really have that worry but if you’re making like a lot of sweet stuff that you wouldn’t have garlic and onion in I suppose you might have some some flavor cross contamination from those things but boy do I not care so that’s that’s the scoop
On sharpening I think that the most important tools and then I just roll this up and I put it up with my cover uh cutting boards and my slots above the stove but uh cutting board a knife the sharpener is a great tool can you get buy with a cheap kitchen sharpener
Absolutely you can don’t let this be an excuse not to eat healthy don’t let a board be your excuse you saw this was 10minute meals we bought all the pre-chopped stuff all the Frozen stuff here’s the like $10 or less cutting board from Ikea that lasts not as long
Because it warps way faster this will last years this will last a few months for me uh in this climate I don’t know about you but this is the Ikea board which works perfectly fine you still need a Sil P under it uh so that it’s not sliding around cuz that’s very
Dangerous but uh you don’t have to have a fancy board is all I’m saying I prefer wood over like the plastic ones cuz the plastic ones are so loud when you get to chopping they’re really noisy um aside from that you know a decent stove or even a portable induction burner is fine
Most people aren’t using a bunch of burners at a time like we do on the show and then a decent set of stainless steel pots and pans like we talked about that versus nonstick let me get rid of this and my stainless steel pots and pans
It’s a set from Costco I don’t know if Co Costco currently sells a stainless steel but it says Kirkland Signature right there I got it in 2015 when I moved into this house and they’re spotless they’re perfect I why would I ever upgrade I mean they’re so
Good so uh and then you got you know aside from that you got your blender you got your instant pot maybe a food processor and once you have those things you know then you’re just getting frilly like the rebel smart of an air unless
You use it every day it’s it’s kind of a frill I mean it’s not a frill we use it all the time it’s very important for us I was if you if you’ve been around for a long time you remember that I fought it rebs wanted it and I’m like that’s
Ridiculous an oven we have a double oven well it’s actually exceptional it’s really a good product but it’s not needed the things I’m talking about are more needed than that so uh you know as you get invested over time you’re going to acquire things you know ask for this for Christmas and
Then next year another you’re going to eat this way forever you don’t have to have every toy and Gadget the day you get started everything we did here was on a cutting board with a knife and a stove you don’t need yes we Blended but
You could do what we did today in a little $20 Walmart Bullet blender the magic bullet’s like 20 bucks yeah and you could do it will it be this smooth and perfect to texture no but you’ll be getting healthy so that’s the difference so that’s my pre my preach on
The the tools thanks to those of you who stuck around uh for the demo thank you for being here for the live cooking show Rees come say goodbye okay we have some food to eat we got some food to eat and I can’t wait to get
Started what do we do today we made this delightful ethiop uh keep calling it Ethiopian Stew cuz I’ve heard it named that before but African uh stew is what we were going to call it but I don’t know um if you got names of course you
Always let us know we made a simple 10-minute stew which you can let simmer longer like we have we made I don’t even remember we made the stuffed sweet potatoes we made the mushroom stroganov and we made the most delightful uh mushroom bacon lettuce tomato and many other vegetables wrap the alphabet wrap
The alphabet wrap and it was really fun I hope that you take these recipes and apply them to your current meal rotation feel free to sub out some of the ones you were getting sick of but maybe you still got the potato corn chowder in there because it’s so good yeah and then
You swap the one out for the other and you’ve got just you know half a dozen recipes that are your go-to every day keep those ingredients in stock and then you don’t have to know what one you’re going to make tonight because you’ve got everything for all of them yeah so
That’s the ticket especially with this I mean you can have all the Frozen ingredients in the freezer ready to be grabbed we didn’t use any weird stuff you know we don’t always have Portell but if we were making this we would just use the regular mushrooms we already
Have in the fridge we did pellos cuz they’re cute and they’re strips and it’s really it’s nice looking but it doesn’t matter a Portell and a brown regular old button or crini or whatever they’re called is perfectly fine for that dish we did it on the San Francisco oats uh
Video recently and yeah so thank you all for joining us don’t forget to sign up for the free trial if you haven’t it’s only going on till the end of this month wellerworld cookinghow and all of these email uh all of these recipes will come straight to your inbox so we’d love to
Have you and yes you’ll have access to all of the replays including this one uh so you can come back to everything all right thank you all for being here I had fun thanks shares for all your support too and answering all the questions and we will see you next week well your
Weekend have a great time we love you thank you all for the support bye bye bye