So Spätzle is a southern german specialty and they are my favorite thing on earth. You can make some with that press you used for the potatoes too.. what you’ve done with the chicken is Schnitzel.. and the original schnitzel is from Vienna and made with veal.. pork schnitzel is called schnitzel Viennese style.. both veal and pork schnitzel usually is served with potato salad or French fries.. Much love from Southern Germany
What would never happen to Schnitzel in Vienna would be the sauce. Though I can imagine it to taste great ( I love capers). It really shows how much Becky cooks when she doesn‘t consider it a lot of effort. I personally think it‘s a pain - dirty, smelly and quite an effort… 😁 I prefer eating it (with potatoe salad of fries of course)!
I love that you are so honest about the wins and the fails. There was a channel I was watching for locarb recipes where everything was constantly a 10 out of 10. I quit watching her because no one has perfection all the time, and it made me not trust her recipes. When you tell us something tastes great, I know that I can trust you. Also, your mistakes make you so relatable. Thank you for including those. Your honesty is part of your charm. I'm so excited for you on how quickly your channel has grown. You definitely deserve it.😊❤
I've watched vloggers like that where everything they try is the best thing they've ever eaten. Not realistic. I love though How She said she's hard on herself , Me too!
Yes I feel the same way when I watch low carb love.. seems way to unrealistic that everything was a hit. In real life you can make a recipe that you know is great but can taste different each time you make it. That’s just life 🤷🏻♀️
“Just had a thought…that was super dangerous….humm “ 🤣 The looks you give are priceless! This is why I love your channel Becky, you are real and funny! Oh, everything you make looks delicious! I’ve always been a little creative in my cooking because my mom cooked with what you she had, so she was very creative in feeding a family of seven (5 kids plus her and dad) and any neighbors kid that came over hungry. She never turned anybody away at meal times. Anyway, as I watch your videos I find myself starting to be more creative than ever before. Thank you!
@@JeanneBook ...during the 22 min, while she was pounding the chicken with a glass jar, and, then again later in the video, , when she poured the hot oil into the glass jar after frying the chicken.
“Smells like a hug in a bowl” love that so much! Thank you for all the videos! I am a mom of 4 and love that I can watch your videos with my children. They always ask if mommy’s friend Becky has made a video. I love that they think we are real friends not just a TH-cam channel.
Old Nana trick. Put a metal tablespoon in that mason jar BEFORE pouring hot oil into it. The spoon will prevent any possible thermal breaking of the glass. I have had mason jar crack on me at the oil line when I was young...and my Mama Rene told me how to prevent it. I have not had the issue since. And I always pour oil and bacon grease into mason jars...
@@Glitch68 I fill up small amounts every few days and only if the pint jar is full do I put it in the frig. However your home might be warmer than mine. I can leave mine out till I use it up except maybe August. I stay below 70 in home most of the year with no air conditioning. The spoon is not needed IF you already have a fair amount of room temp fat in the bottom of the jar. The spoon is needed for a new empty jar started. I do keep bacon fat in frig AND in freezer when I have a lot of fat...but my regular fat jars sits on counter. (Bacon and Ghee) I buy bacon 3 lbs at time...so occasionally I will cook it all to freeze bacon for recipes. Those are the times when I am careful to make sure I have a spoon in place before adding more than a few Tbsps. Another hint...you do not need to filter bacon fat. Pour the hot/warm fat into jar and let it sit. So I might have multiple small additions. BEFORE I store in frigerator...I microwave till completely melted. Any bits will drop to bottom of jar. When room temp...put in frig or freezer. No need to thaw to take out some of the frozen fat. A butter knife will allow you to cut off a chunk of pure white lard for seasoning your beans or pot of gumbo.
@@tanyabriggs8969 thanks so much for all your info! Unfortunately I live in the south so I would have to store in the fridge when it starts to warm up.
@@Glitch68 I've always kept my bacon grease for cooking and I keep it in the fridge. If you strain the grease to get all the little bacon bits, it can be kept on the counter. (I don't bother.) They make bacon grease keepers that are metal and have built in strainers. They look like tiny teapots, so you can heat the grease up on the stove and easily pour a few spoonfuls into your pan.
If potato gnocchi soup is a hug in a bowl then you are a hug in a video! I swear, your videos bring me so much comfort and inspiration. I absolutely love this channel and all I have learned so far! Thank you :)
this woman is so cute to watch. I love the genuine surprise and pleasure on her face when she tastes her own food. Like, "Ooh! What do you know? It worked out!"
Hi from germany! :) As someone has already commented - it's called Schnitzel. ♥ You can certainly make Schnitzel from chicken, that's actually pretty common, also from pork or even veal meat. Also, you can totally use a heavy pot or a pan to flatten your meat - I did that for years because I didn't want to invest into a meat tenderizer, it worked well! :) EDIT: You can also totally use all different kinds of crumbs for Schnitzel. Some even use crushed cornflakes. :)
You can freeze the mash potatoes as is but the hollar homestead dream of left over neok. But you dont have time they can be frozen. For fish pie, sheapard's, cottage pies or what ever you like. Loove leftover mash potatoes.
I was confused, thought spaetzle was noodles. It is. You had schnitzel. Everything looked great! I silently cheer for you every time you empty a jar on your pantry challenge. Blessings
Quick tip: When ricing potatoes - there is a lip sticking out of the forward end of the press - you can rest that and the bottom of the press right across your pot giving you easier leverage to press the potatoes through.
Don’t know if it’s been mentioned, but I never check grease temp. I usually just toss a tiny bit of flour in it. If it sizzles it’s ready. Not sure if this is a Midwest thing or not, but that’s how I do it.
That soup looks like a keeper! Have you thought about canning most of your soup into pint jars just for you since it’s not a thing Josh enjoys? I’d fish out the gnocchi before canning and add some from frozen when reheated.
Hey Becky!!! The next time you cook 1 medium head of red cabbage add 3 medium cooking apples-cored, peeled, and chopped, along with one large onion - chopped. 1/4 cup butter, 1/4 cup of red wine vinegar, 1-1/2 tsp salt, and a tablespoon of sugar. GAME CHANGER!! Cook on low for 30 minutes or longer. Delicious 😋😋
A “trick” that my family does is adding some nutmeg to the breadcrumbs. It gives it a really authentic taste… a little nutmeg in the gnocchi dough works well too and, if you want a really German experience, make big balls with your gnocchi dough and simmer, gently, for about 20 minutes in broth or salted water and serve with gravy or buttered bread crumbs on top…
Mashed potatoes, chicken/pork cutlets and some kind of cabbage side is soooo Polish style dinner :D We eat mashed potatoes like crazy;) (In fact potatoes are main source of vitamin C in Poland despite the fact that they contain not a lot of it... xD) ...and we make those kind of gnocchi from mashed potatoes (called 'kopytka') as well- we serve them typically with a pork lard with crackings or just a beef goulash:) YUM!
Hi Becky, Yes! Korean Red chilli flakes (aka Gochugaru) are awesome to keep on hand. They're essential to making kimchee, homemade spicy chili oil and so many other Korean and Asian foods. Since COVID I've really worked to keep a well-stocked pantry of various core Asian grocery staples and spices on-hand (a lot of their foods are typically dried, preserved or fermented - which is excellent for gut heath - and have a long shelf life for homesteaders like us) . Traditional Asian foods also give a you a chance to mix up the flavor profiles and foods you're making in your kitchen. I've been focusing mostly on Thai, Chinese, Japanese, Korean and Indian foods as of late. I also now have a curated Asian herb and vegetable section in my garden (with Thai basil, lemon grass, cilantro galangal, mint, shiso (sesame leaves), Japanese bunching onions, boy choy, red carrots, Asian lettuces - and so on. (I also have built out separate Meditteranian, Indian and Hispanic sections over the years.) Over the years, I learned being prepared and spending time learning about food in the cultures I love, let's me prepare something delicious quickly, less expensively, and ofter more tasty than going out to eat. I've been able to find two great (well priced) Asian grocery stores that will send me everything I need for free for orders over $35 and they guarantee freshness - including herbs, fruits, seaweeds, veggies, fresh noodles, any condiments or sauces I want, etc. They'll ship anywhere in the mainland US. (Lotus Food Online and Weee Asian Grocery.) A couple of super flavorful things to think about having on hand, that last forever if stored properly, as they're fermented are: white, yellow and/or red miso (great for SO many things, and as a marinade.., I'm addicted to miso butter scrambled eggs), gochujang, and doenjang...YT has lots of great recipes you can find to check out what to make with them. (I'm surprised you don't already make your own Kimchi..."Maangchi" is my favorite YT Korean chief - she's old-school, makes things easy, does everything from scratch and is fun to watch. I love your style and watching you do everything you do in your kitchen and to prep....especially your thoughtfullness/mindfulness, good planning - and still having fun and being creative. Keep up the good work!!
Thank you Suzanne for all your recommendations! I grow all of those except for shiso (which I just came across in a recipe on YT yesterday when I was doing research for my easy kimchi video I just filmed. Do you know where can I get seeds for growing my own shiso? I will check out Maangchi…
@@GreenhavenFarmandHomestead Hi, I use Kitazawa Seed. They also have great edible pollinator flowers and some unusual seeds I can grow and use in my Ayurvedic/homeopathic medicine/wellness garden. I do both dirt and hydroponic gardening. Hydroponic is newer for me, and has been fun because I almost always am able to rig some adhoc containers even while I'm deployed and grow some stuff. Some of the fun things I found there and I'm growing now, or will plant this spring, are: -Onion Seeds - Evergreen White Bunching Nebuka - Pepper Seeds - Sweet - Himo Togarashi - Pepper Seeds - Hot - Thai - Prik Mun - Squash Seeds, Winter - Calabaza de Castilla - Squash Seeds - Japanese, Winter - Hokkori - Hybrid - Broccoli Raab Seeds - Spring Rapini - Sage Seeds - Broad Leaved - Pollinator Flower Seeds - Honey Bee Mix - Burdock Seeds - Salada Musume - Burdock Seeds - Gobo Takinogawa - Kale Seeds - Black Tuscan (Lacinato) - Lemon Balm Seeds - Chives Seeds - Garlic - Japanese Mugwort - Yomogi - Shiso Herb Seeds (Perilla) - Hojiso - Shiso Herb Seeds (Perilla) - Green Ohba Ao Shiso -Amaranth Seeds, Red Beauty -Amaranth - Red Garnet - Microgreens Seeds -Nasturtium Seeds - Alaska Gold Dwarf -Nasturtium Seeds - Jewel Mix -Chamomile Seeds - German -Chamomile Seeds - Roman Also, LotusFoodsOnline will ship fresh shiso leaves if you need some now. (I forgot to mention their website is in Chinese, you can toggle it to English if you click the "E" at the top right side of the page. I like this store the best for my Asian grocery needs, because they're family owned and have the best overall selection. They also have a free points program.) Hope that helps! Enjoy 🍜🍙🍣🥟🌿🥢
Hey Becky. Another Stunning Video...😁 Edit to the Red cabbage recipe: try to add some bayleave, a Clove and an Apple. It's a very Common recipe in Western Germany. Maybe you Like a pinch of cinnemon too, nice forn the Holidays. Funfact: add acid and Red stays Red, add Base it will Turn blue/violett.😋 Thats why this Type of cabbage has various names in Germany. Depending on the recipes used: "Rotkohl"- Red cabbage, or "Blaukraut" Blue Cabbage...
I laughed when you said not to be intimidated making the gnocchi…you are fearless in the kitchen! It surprised me whenever you say that you’ve never done something! We all have different levels of experience and experiences in life and in the kitchen. It’s a joy to watch you in the kitchen. I’m rambling…I hope this makes sense! ♥️👍🙏🇺🇸🤓
I would LOVE an uploaded recipe on Scratch Pantry of the gnocchi recipe. I've struggled for years making this. It's edible but it's always either to sticky or to chewy lol I'm building my homestead and learning so much from you on how to preserve the foods besides just canning it straight forward.
I agree too❣ That makes 3 hits and also a Home Run 😁👍❣ Becky, you're amazingly energetic, an awesome friend, with a super supportive & loving family, and an amazingly wonderfully helpful husband; it all adds up to an incredibly terrific & full life 🥰 ❣ You deserve it too for all you do to make them all feel your love through your cooked (with love 💝) gifts❣ Then the 🍒 cherry on top: You're a blessing to all of your viewers too❣ You are so loved by everyone 🤗🥰 ❣ If you could bottle up some of your energy, there would be a huge line of us waiting to buy one or more (especially us older ones with orthopedic troubles) 🤭🤗🥰❣ Blessings dear sweet Becky, family & everyone in your life & your You Tube family too❣🙆♀️🙋♀️
Well said 💞. I’ll 2nd that 👍. I’ve been scratch cooking for many years, with those years behind me all my additives to the pot is never measured- it’s called - by guess and by golly- 😆😄😂. I made all my own baby food for my kids, all home grown, and wee Becky here makes me feel like I wanna do it all again 😊. Only regret is they grew up WAY too fast! But ladies ♥️ I’m expecting my first grandchild in March ♥️ I canNOT wait🙏😊. They live in Calgary so I won’t get to see him often but WHEN I DO 😃😃😃😃 I’m packing lunches and taking him on hikes in the back woods, fish for our lunch and cook it over a outdoor fire 😊🤗
In Poland, the perfect recipe for potato dumplings is as follows: divide boiled potatoes into 4 parts, remove 1 part and add flour. 😉 and also use 1-3 tablespoons of potato flour or another name for potato starch
My Polish Grandmother would saute a little finely minced onion and bread crumbs in butter until lightly browned. She then tossed in the cooked potato dumplings. It is a delicious side dish or eaten by itself.
I love these videos! I come from a farming mindset as my family lives far out of any city and was in the farming business for years. Your videos remind me alot of how my grandma and mother used to cook on the farm yearround and during harvest. Now that I live in the city I still have the stockpiling habit from living far out of town! Thank you for showing and teaching people this way of life😁
Omg! (I can't believe I'm going to admit this to the public, but it's so hilarious to me 🤣) Until this video, I've always thought that "Gnocchi" was pronounced "G-nosh"! 😅😂🤣 So I learned how to make it and gained the knowledge and now have the ability to tell someone what it is that I made! 👍😉 Thank you! You are awesome and I am now going to take a nap 😴! It's tiring watching you go go go! 😁 Happy wife, happy life, Josh! Don't feel a bit guilty because you are making one of Becky's love's even more enjoyable for her. She is going to cook regardless, so why not make it easier, quicker, healthier and more special, any time you have the chance?! 😉 A great husband, a great wife, make such a GREAT TEAM! 💯😇❤ Y'all have a great week ahead and God bless.
@@salvease yep, it's hard to know sometimes. It's like helping someone in their garden and they tell you that the tools are in the shed. You see one that is fit for the job but to your surprise it was a past family members and only to be used by other family members. 😆 Just because it's there doesn't mean availability. 🤣 You have to know a silent participant when you see one. I don't remember learning or maybe I just didn't retain the knowledge of "rules for silent letters". But hey, I just look on the bright side of it.......maybe I can give someone else a reason to smile and God knows nowadays we need as many reasons as we can get. Have a great week and God bless. 😇
@Life, Love and Mental Illness a vlog channel I know that feeling. 😆 But I'd go back, you never know, it's possible that your "mispronunciation" that day could have been the only reason for the person to "form" a smile that day or week even 😊. You have a great week and God bless. P.S. Sorry I'm late on a reply, my notifications are not timely lately 🙃.
@@suehinson1629 You are too funny Sue. I remember as a kid at the New Orleans Square in Disneyland ordering a "fancy" kids drink, the Mardi Gras. Of course not knowing French pronunciation I ordered a "Mardi Grass". My sister makes fun of me for it to this day. That plus my eagerness of ordering an exotic drink😆. One can always count on family for that.
It's really helpful and shows how great you are when showing your 'fails' , it teaches us and we love you even more. I didn't know about using eye potatoes, I've thrown them away also I'm fed up of cabbage going In the bin, didnt know it was okay in fridge. Also, use a wooden rolling pin or a smaller le Crueset pan 😘 in place of a meat tenderizer. I'm very impressed you can lift the large le Crueset, filled with spuds AND water 🤗 I'll be trying some of these recipes Stay safe and well 🎉
I literally just started watching and I already know that I’m going to be making and tripling this recipe for our family of 7! We recently have sweet potato gnocchi and all the kids ate them so quickly!
Looks great Chicken works just as well as pork. Veal makes a fantastic schnitzel. Have you ever made german red cabbage with apples and cloves? It can also be canned for future meals. Thanks for showing the steps for gnocchi.
My mother used to make the cabbage with apples and onions. She knife shredded the cabbage and sautéed it in a pan. She added a liquid but I don’t remember what it was. For some reason cider vinegar comes to mind
@@jennifermoisan9914 depending on head, quarter to half cup cider vinegar. You can substitute with stock if not canning. 2 to 3 cloves and 1 granny Smith peeled and chopped in tiny cubes. We started with quarter cup lard but I use butter and less grape seed to soften cabbage after glazing red onion, Apple and spice.
@@pjk1714 thank you for the help with the ingredients. My memory from when I was a kid is a bit vague lol. I remember the vinegar smell. Mom said it helped to sweeten and at the same time add a bit of sour. I’m going to try making it this week
You making me laugh in the kitchen makes my day. Especially when you just did something Super Dangerous. Or when you mess something up and just change the recipe. Thank you so much for sharing! Becky you give so many of us the courage to cook from scratch and try new things. I love how you connect the garden, the preservation and the preparation all together.
Spatzle is like dumplings, made with egg and flour. You're thinking of Schnitzle, which is made with pork or veal. But I've made it with chicken. Spatzle in chicken soup, instead of noodles is my ultimate comfort food! My Momo made it all the time. She was Bohemian, and called it something different, but I can't pronounce it or spell it. German, Bohemian/Chezch have a lot of similar foods.
I'm so glad your husband appreciates you and the effort that you put into homemaking! It's so cute and you deserve it! Love your videos. You help motivate my tired pregnant self to get things done around the house while the toddlers sleep
Hi Becky i was always taught to put a large metal spoon in jar first, then the oil. It has never cracked or broken on me. I thoroughly enjoy your videos.
I just started canning this year. The first food item I canned was caramelized onions. I found a TH-cam video on how to caramelize onions using a crockpot. So easy. Now I have half pint jars of caramelized onions available to use at a moments notice.Another time saver.
My Mom use to get very furious, if you gave her anything for the household, as a gift. I, on the other hand, actually love it, as it helps me help my family and have not only the things I need but a few “wants” as well. It makes my life easier, and allows more time for sharing with family and friends, and doing more. It makes us all happier.
My left over soup I put into meal portion containers and freeze. Then remove from container and vacuum seal so it is ready for a really quick lunch or dinner.
Hey beautiful SoilSista! I am a huge potato lover. OMG! I need to try this recipe. I'm so excited about growing multiple varieties of potato and sweet potato this year especially the purple potatoes. Thanks for being so awesome and sharing your kitchen with us. Many blessings to you SoilSista 🙏🏾
Schnitzel super common in Australia , try them served in rolls with lettuce and topped with cheese .. Mu hubbys fav dinner or lunch on the run or in summer serve with salad and some home cooked fries
The gnocchi looks awesome. Quick tip for storing potatos, other root crops, tubers and just about anything else is to use Styrofoam coolers. I live in a climate that gets cold in the winter and keep the coolers in my garage. Around 1 month before planting season ( for me it is May) things start trying to grow and that is ok. Good luck.
@@cynthiafisher9907 nope. The only root crop I have had problems with are sweet potatoes. I believe I didn't cure them that well and it got way to cold as that year it got down to -11 and they were on the bottom of a stacked coolers. I do go through the containers and search for items that are starting to show signs of rot and pitch those, but to be honest not that much gets pitched. My cannas and other delicates are in coolers also and I keep those in a room that isn't heated in the house at about 50 degrees and they are ready to be replanted every year also.
If your used oil has an odor...(as sometimes happens) heat the used oil...and add fresh ginger...stir...and allow it to linger a few 5-6 minutes...PRESTO...it freshens it right up!!!😊
I just want to say thank you for your videos. I get really lonely working from home alone, so I'll listen to you in the background as I'm working, or sometimes I'll watch your food prep videos while I'm cooking. It feels like I have a friend to cook with!
Becky Becky Becky, please please please never ever use a glass product to pound meat again, I have a 7 inch scar on my palm from basically what you just did. I wished I would have gotten the meat hammer at Walmart I’d been eyeing or on Amazon but nope I didn’t, now I’m scarred for life and almost ended up not being able to use my hand. So please, get the proper tool my dear, it’s with the $10 bucks.
@@afterthought72 I would compare it to crushed red pepper flakes it’s not extremely hot 🥵 the more u add yes but I’m not heavy handed when it comes to spiced seasonings
Is the size of your Le Creuset Dutch oven stamped on the bottom? My wife loves how you use it routinely as a stock pot and would like to get a comparable size. We love your vlogs, keep up the great work!
here in germany, we like to cook pieces of apple in our red cabbage. the apple pieces are not mushy when served. maybe you want to try it. best wishes and again, great video
Cascadia Snap Peas are my absolute favorite thing to grow in the spring! These are the peas have edible pods - that’s where the sweetness juiciness is! I double plant so I can use one row for pinching off the pea shoots using one or two set of leaves for salad eats - they taste just like the sweetest petite peas, very tender, too! Then when I’ve had my fill off pea shoots, I’ll let them grow to produce a later crop of snap peas.
I love caramelized onions as well but they always take a good chunk of time + babying so what I've started to do within the last year or so is make onion jam and freeze little servings. I've done them in ice cube trays and dollops and then when I'm cooking I'll just pop them in the dish, usually frozen but sometimes I'll microwave them. You could also can it and have an open jar in the fridge to use which I plan to do once I feel confident in myself to not give myself botulism lol. I find them to be little umami bombs and are great for vegetarians. I use martha stewart's recipe but if you plan on canning it I think ball has a recipe if I remember correctly. Thanks for all the great videos and recipes :)
add 2 small bay leaves and a half of a small red apple peeled to the red cabbage while you cook it, That is how German people make it, You will taste the difference it is awesome.
It must be so satisfying to have all the food you've grown and prepared. The gnocchi sounds so good. I agree with carmelizing onions. I use onions in so many dishes, and often double the amount usually called for in a recipe. That and garlic are such flavor.
Great video ! I want to try my hand at gnocchi sometime. I don’t fry often either but an Aunt taught me to throw 3-4 popcorn kernels in the oil while it’s heatingand when they pop it’s ready.
Oh dear...I tried that once as a young wife and with the popped kernels I had a big splatter of oil on my wrist. Never tried that again. Now I just use a thermometer OR a chop stick.
Am I crazy or did I read somewhere that you could actually just plant the roots growing off your potatoes and end up getting potatoes? I bet you could just dig out the eyes and plant those and be successful. Does anyone know this stuff for a fact? Just wondering.
Hi Becky 👋 so good to see you. I’ve decided after making it through the pantry challenge for January, I’m going to keep going through February, I’m actually loving this.
To use up potatoes in the future you should try making potato and cheese pierogi - they freeze wonderfully! King Arthur has a super simple and clean recipe.
BECKY!!!! PLEASE TELL ME WHAT BREED YOUR CHICKENS ARE, PRETTY PLEASE I WANT TO HAVE JOY LIKE YOU!!!!!!! my husband is really considering getting us some chickens, and building us a coop, so i need all the good vibes y'all
My husband built us an awesome chicken tractor last year. Much better than a coop as you can move it around (I know because we have both and I LOVE the easy clean up from a chicken tractor. Check out the video on our channel if your husband wants to know how to build one. I hope you get some chickens!!! They are awesome!
Seeing you do the things you are doing totally is super cool! I love making Gnocchi! Super on making the Schnitzel! 2 Thumbs up! I enjoy watching you usually when I am making something...today it was Dakgalbi..a Korean Dish with Chicken. Mmmmmm! It also uses the Red Pepper Flakes! 2 Thumbs up! Have an amazing day!
Thanks for the video I will try gnocchi this week. I also have potatoes from the garden I need to use up and it will nice to have gnocchi on hand in the freezer...I can’t wait to try it
Saludos desde mexicali baja california mexico me encantan susu galletas y el pay de calabaza deliciosos hice las de nuez y la corteza del pay y son perfectos gracias por compartir.
Yum! Love these videos and I adore your methods too. Something that I do with my mashed potatoes (which has been passed down 4 generations) is chuck 1-2 eggs in the mashed potatoes while they're hot and stir quickly to incorporate, so it doesn't turn to scrambled egg...it adds another level of richness and creaminess. That, with a good amount of salt, pepper and a bit of butter and there's no need to for cheese!
Whenever my Sicilian father-in-law would make gnocchi the whole family sits around the table to shape them. He would just keep making and cutting dough - every counter in the kitchen would be covered with gnocchi!! This brought back good memories for me... and homemade gnocchi are so delicious so I am hungry for that taste.
I always put parchment paper on my cooking sheets. I buy really nice cookie sheets because over the years I have found cheap sheets warp. But parchment keeps my nice pans looking nice.
This is also how I run my instant pot the few times I bust it out.. its like starting a rocket ship! 🤣🤣 I'm like let's press this and set it for this time.. yep, sounds good! 🤣
We love schnitzel (chicken or pork) & German sauerkraut is so very good. I always thought sauerkraut sounded gross til I ate some prepared like it is in Germany. Yum!
You could also make those chicken schnitzels into chicken parmas which are a staple in Aussie bistros. Basically top the schnitzel with a tomato based sauce, add ham on top of that and add lots of cheese.
In our house we rate everything on a 1-10 scale in our house....food, deciding if we want to go somewhere, how good a movie is....EVERYTHING! If anything below a 7, it's a no LOL! Good video
Becky I bought a huge bag of shredded coconut to use in my almond cow it’s to make plant based milk. I’m dying to make macaroons. I’m not a huge baker. What is your go to recipe. Thank you
I have been watching you for some time, you are an inspiration in so many ways... I love how real you are as a person, in the garden, and in the kitchen! Keep up the good work and never change! Now I want to make gnocchi and that delicious looking soup, see what you do... Continued blessings! 💕
That crunch was wonderful! Not only are you in the middle of a pantry challenge, but you are staying on track with holiday themed foods, AND trying super creative multicultural inspired meals. That is the epitome of awesome! Thanks for sharing your successes and fails as well. Experimenting is one of the best things about life. It doesn't always come out good, but you'll never know what works if you don't try. Some of the best things in life have been mere mistakes or experiments 🙂
Ahh Becky, loaf tin baking... I made a lemon loaf cake the other day and refused to let the outside burn so took it out when I thought it was done. A couple hrs later when I sliced it the middle was completely raw and had hollowed out to a giant hole despite the top keeping its shape. The ONE TIME I try to cheat the system and not test with a skewer 😂
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So Spätzle is a southern german specialty and they are my favorite thing on earth. You can make some with that press you used for the potatoes too.. what you’ve done with the chicken is Schnitzel.. and the original schnitzel is from Vienna and made with veal.. pork schnitzel is called schnitzel Viennese style.. both veal and pork schnitzel usually is served with potato salad or French fries.. Much love from Southern Germany
So respectful & informative 👏 Thank you! I genuinely learned something & appreciate it!
So did I - thanks for the info!
I was thinking she should do Schnitzel with noodles, like mentioned in My Favorite Things song.
What would never happen to Schnitzel in Vienna would be the sauce. Though I can imagine it to taste great ( I love capers).
It really shows how much Becky cooks when she doesn‘t consider it a lot of effort. I personally think it‘s a pain - dirty, smelly and quite an effort… 😁
I prefer eating it (with potatoe salad of fries of course)!
My family is full of hunters and we make schnitzel with cubed dear steaks. It is a favorite for our family.
I love that you are so honest about the wins and the fails. There was a channel I was watching for locarb recipes where everything was constantly a 10 out of 10. I quit watching her because no one has perfection all the time, and it made me not trust her recipes.
When you tell us something tastes great, I know that I can trust you. Also, your mistakes make you so relatable. Thank you for including those. Your honesty is part of your charm. I'm so excited for you on how quickly your channel has grown. You definitely deserve it.😊❤
I've watched vloggers like that where everything they try is the best thing they've ever eaten. Not realistic. I love though How She said she's hard on herself , Me too!
Yes, exactly!
Yes I feel the same way when I watch low carb love.. seems way to unrealistic that everything was a hit. In real life you can make a recipe that you know is great but can taste different each time you make it. That’s just life 🤷🏻♀️
You say a year's worth... I say a days worth ;-)
Haha I didn’t think that sounded as good in the title lol
🤣🤣🤣
I watch both of you on TH-cam and you guys are my favorite
Family size would definitely make a difference.😀😉🤣
“Just had a thought…that was super dangerous….humm “ 🤣 The looks you give are priceless! This is why I love your channel Becky, you are real and funny! Oh, everything you make looks delicious! I’ve always been a little creative in my cooking because my mom cooked with what you she had, so she was very creative in feeding a family of seven (5 kids plus her and dad) and any neighbors kid that came over hungry. She never turned anybody away at meal times. Anyway, as I watch your videos I find myself starting to be more creative than ever before. Thank you!
Time stamp? I think i missed it
@@JeanneBook ...during the 22 min, while she was pounding the chicken with a glass jar, and, then again later in the video, , when she poured the hot oil into the glass jar after frying the chicken.
I was thinking that same thing about both of those moments... like 😬
Haha she’s great!
Christine - Such a sweet story about your mom feeding the neighbors. 💖
“Smells like a hug in a bowl” love that so much! Thank you for all the videos! I am a mom of 4 and love that I can watch your videos with my children. They always ask if mommy’s friend Becky has made a video. I love that they think we are real friends not just a TH-cam channel.
That's so cute!
That's so adorable OMG 😍
haha I'm Australian and thought she said "hog in a bowl" 🤭🙄😏 I much prefer THE HUG
Old Nana trick. Put a metal tablespoon in that mason jar BEFORE pouring hot oil into it. The spoon will prevent any possible thermal breaking of the glass. I have had mason jar crack on me at the oil line when I was young...and my Mama Rene told me how to prevent it. I have not had the issue since. And I always pour oil and bacon grease into mason jars...
Really cool!
Do you keep your bacon grease in the fridge?
Thanks for this tip!
@@Glitch68 I fill up small amounts every few days and only if the pint jar is full do I put it in the frig. However your home might be warmer than mine. I can leave mine out till I use it up except maybe August. I stay below 70 in home most of the year with no air conditioning. The spoon is not needed IF you already have a fair amount of room temp fat in the bottom of the jar. The spoon is needed for a new empty jar started. I do keep bacon fat in frig AND in freezer when I have a lot of fat...but my regular fat jars sits on counter. (Bacon and Ghee) I buy bacon 3 lbs at time...so occasionally I will cook it all to freeze bacon for recipes. Those are the times when I am careful to make sure I have a spoon in place before adding more than a few Tbsps. Another hint...you do not need to filter bacon fat. Pour the hot/warm fat into jar and let it sit. So I might have multiple small additions. BEFORE I store in frigerator...I microwave till completely
melted. Any bits will drop to bottom of jar. When room temp...put in frig or freezer. No need to thaw to take out some of the frozen fat. A butter knife will allow you to cut off a chunk of pure white lard for seasoning your beans or pot of gumbo.
@@tanyabriggs8969 thanks so much for all your info! Unfortunately I live in the south so I would have to store in the fridge when it starts to warm up.
@@Glitch68 I've always kept my bacon grease for cooking and I keep it in the fridge. If you strain the grease to get all the little bacon bits, it can be kept on the counter. (I don't bother.) They make bacon grease keepers that are metal and have built in strainers. They look like tiny teapots, so you can heat the grease up on the stove and easily pour a few spoonfuls into your pan.
I not only have tried the Korean red pepper flakes but I buy them by the pound.
I think you're thinking of schnitzel. Spatzle is kinda like a pasta
If potato gnocchi soup is a hug in a bowl then you are a hug in a video! I swear, your videos bring me so much comfort and inspiration. I absolutely love this channel and all I have learned so far! Thank you :)
this woman is so cute to watch. I love the genuine surprise and pleasure on her face when she tastes her own food. Like, "Ooh! What do you know? It worked out!"
Thank you!
Hi from germany! :) As someone has already commented - it's called Schnitzel. ♥ You can certainly make Schnitzel from chicken, that's actually pretty common, also from pork or even veal meat.
Also, you can totally use a heavy pot or a pan to flatten your meat - I did that for years because I didn't want to invest into a meat tenderizer, it worked well! :)
EDIT: You can also totally use all different kinds of crumbs for Schnitzel. Some even use crushed cornflakes. :)
Wow Thank you!
@@AcreHomestead You're welcome! I rarely ever comment, but I love your videos and that Schnitzel made me smile. I bet it was delicious.
I was going to pretty much say the same thing :) No need for Panko. Breadcrumbs are the traditional way of making Schnitzel and any meat really goes.
Must have in the pantry is corn flakes. One of my family’s favourites is curried cauliflower topped with crushed corn flakes. SOOoooo yummy
You can freeze the mash potatoes as is but the hollar homestead dream of left over neok. But you dont have time they can be frozen. For fish pie, sheapard's, cottage pies or what ever you like. Loove leftover mash potatoes.
I was confused, thought spaetzle was noodles. It is. You had schnitzel. Everything looked great! I silently cheer for you every time you empty a jar on your pantry challenge. Blessings
Yes! I was thinking the same thing as she was saying that- I was having a hard time remembering the name though
Yes. This!
Haha ditto 😅 I was thinking the same thing - looks delicious though!
Schnitzel is a breaded pork cutlet. Wasn’t this chicken? No spetzle. I think she changed her mind.?
Schnitzel fs!!!
Quick tip: When ricing potatoes - there is a lip sticking out of the forward end of the press - you can rest that and the bottom of the press right across your pot giving you easier leverage to press the potatoes through.
Thank you👍
Don’t know if it’s been mentioned, but I never check grease temp. I usually just toss a tiny bit of flour in it. If it sizzles it’s ready. Not sure if this is a Midwest thing or not, but that’s how I do it.
Me too.. it’s how my Momma did it.
That’s how I do it. I don’t even own a thermometer Haha
That’s the way everywhere.
That soup looks like a keeper! Have you thought about canning most of your soup into pint jars just for you since it’s not a thing Josh enjoys? I’d fish out the gnocchi before canning and add some from frozen when reheated.
Hey Becky!!! The next time you cook 1 medium head of red cabbage add 3 medium cooking apples-cored, peeled, and chopped, along with one large onion - chopped. 1/4 cup butter, 1/4 cup of red wine vinegar, 1-1/2 tsp salt, and a tablespoon of sugar. GAME CHANGER!! Cook on low for 30 minutes or longer. Delicious 😋😋
I wanted to suggest apples as well. So much better!
@@martinawismer8235 Absolutely 👍🏻🌸
Definately…
Apples and a little elderberries juice - so delicious! That's the way my grandma cooked red cabbage 😊 I love it!
@@melanieburbach3138 sounds delicious 😋
A “trick” that my family does is adding some nutmeg to the breadcrumbs. It gives it a really authentic taste… a little nutmeg in the gnocchi dough works well too and, if you want a really German experience, make big balls with your gnocchi dough and simmer, gently, for about 20 minutes in broth or salted water and serve with gravy or buttered bread crumbs on top…
Your face after realizing pouring the hot oil was not a good idea made me laugh so hard. We all do things that are not thought out sometimes. ❤
For pounding the chicken you can I use a rolling pin or a metal cup, or a pan!
Love your videos!
I use my rolling pin all the time
I remember the “Frugal Gourmet “ would pull a two foot piece of 2x4 from under the counter and pound away. Was funny as heck at the time! :)
@@katemcpherson3492 lol that's awesome!!
Mashed potatoes, chicken/pork cutlets and some kind of cabbage side is soooo Polish style dinner :D We eat mashed potatoes like crazy;) (In fact potatoes are main source of vitamin C in Poland despite the fact that they contain not a lot of it... xD)
...and we make those kind of gnocchi from mashed potatoes (called 'kopytka') as well- we serve them typically with a pork lard with crackings or just a beef goulash:) YUM!
Czescz!
🤤 I need to go to Poland.
Yes I remember lots of boiled potatoes with parsley when I was in Poland. And delicious soup and fruit tea.
Yummmm crackings
Hi Becky, Yes! Korean Red chilli flakes (aka Gochugaru) are awesome to keep on hand. They're essential to making kimchee, homemade spicy chili oil and so many other Korean and Asian foods. Since COVID I've really worked to keep a well-stocked pantry of various core Asian grocery staples and spices on-hand (a lot of their foods are typically dried, preserved or fermented - which is excellent for gut heath - and have a long shelf life for homesteaders like us) . Traditional Asian foods also give a you a chance to mix up the flavor profiles and foods you're making in your kitchen. I've been focusing mostly on Thai, Chinese, Japanese, Korean and Indian foods as of late. I also now have a curated Asian herb and vegetable section in my garden (with Thai basil, lemon grass, cilantro galangal, mint, shiso (sesame leaves), Japanese bunching onions, boy choy, red carrots, Asian lettuces - and so on. (I also have built out separate Meditteranian, Indian and Hispanic sections over the years.) Over the years, I learned being prepared and spending time learning about food in the cultures I love, let's me prepare something delicious quickly, less expensively, and ofter more tasty than going out to eat.
I've been able to find two great (well priced) Asian grocery stores that will send me everything I need for free for orders over $35 and they guarantee freshness - including herbs, fruits, seaweeds, veggies, fresh noodles, any condiments or sauces I want, etc. They'll ship anywhere in the mainland US. (Lotus Food Online and Weee Asian Grocery.) A couple of super flavorful things to think about having on hand, that last forever if stored properly, as they're fermented are: white, yellow and/or red miso (great for SO many things, and as a marinade.., I'm addicted to miso butter scrambled eggs), gochujang, and doenjang...YT has lots of great recipes you can find to check out what to make with them. (I'm surprised you don't already make your own Kimchi..."Maangchi" is my favorite YT Korean chief - she's old-school, makes things easy, does everything from scratch and is fun to watch.
I love your style and watching you do everything you do in your kitchen and to prep....especially your thoughtfullness/mindfulness, good planning - and still having fun and being creative. Keep up the good work!!
Thank you Suzanne for all your recommendations! I grow all of those except for shiso (which I just came across in a recipe on YT yesterday when I was doing research for my easy kimchi video I just filmed. Do you know where can I get seeds for growing my own shiso? I will check out Maangchi…
Thank you for taking the time to make this comment. I’m definitely going to check out your suggestions.
@@GreenhavenFarmandHomestead Hi, I use Kitazawa Seed. They also have great edible pollinator flowers and some unusual seeds I can grow and use in my Ayurvedic/homeopathic medicine/wellness garden. I do both dirt and hydroponic gardening. Hydroponic is newer for me, and has been fun because I almost always am able to rig some adhoc containers even while I'm deployed and grow some stuff. Some of the fun things I found there and I'm growing now, or will plant this spring, are:
-Onion Seeds - Evergreen White Bunching Nebuka
- Pepper Seeds - Sweet - Himo Togarashi
- Pepper Seeds - Hot - Thai - Prik Mun
- Squash Seeds, Winter - Calabaza de Castilla
- Squash Seeds - Japanese, Winter - Hokkori - Hybrid
- Broccoli Raab Seeds - Spring Rapini
- Sage Seeds - Broad Leaved
- Pollinator Flower Seeds - Honey Bee Mix
- Burdock Seeds - Salada Musume
- Burdock Seeds - Gobo Takinogawa
- Kale Seeds - Black Tuscan (Lacinato)
- Lemon Balm Seeds
- Chives Seeds - Garlic
- Japanese Mugwort - Yomogi
- Shiso Herb Seeds (Perilla) - Hojiso
- Shiso Herb Seeds (Perilla) - Green Ohba Ao Shiso
-Amaranth Seeds, Red Beauty
-Amaranth - Red Garnet - Microgreens Seeds
-Nasturtium Seeds - Alaska Gold Dwarf
-Nasturtium Seeds - Jewel Mix
-Chamomile Seeds - German
-Chamomile Seeds - Roman
Also, LotusFoodsOnline will ship fresh shiso leaves if you need some now. (I forgot to mention their website is in Chinese, you can toggle it to English if you click the "E" at the top right side of the page. I like this store the best for my Asian grocery needs, because they're family owned and have the best overall selection. They also have a free points program.) Hope that helps! Enjoy 🍜🍙🍣🥟🌿🥢
What’s the site? My closest Asian grocery store is 40 min from me.
Hey Becky. Another Stunning Video...😁
Edit to the Red cabbage recipe: try to add some bayleave, a Clove and an Apple. It's a very Common recipe in Western Germany. Maybe you Like a pinch of cinnemon too, nice forn the Holidays.
Funfact: add acid and Red stays Red, add Base it will Turn blue/violett.😋 Thats why this Type of cabbage has various names in Germany. Depending on the recipes used: "Rotkohl"- Red cabbage, or "Blaukraut" Blue Cabbage...
I laughed when you said not to be intimidated making the gnocchi…you are fearless in the kitchen! It surprised me whenever you say that you’ve never done something! We all have different levels of experience and experiences in life and in the kitchen. It’s a joy to watch you in the kitchen. I’m rambling…I hope this makes sense!
♥️👍🙏🇺🇸🤓
For your red cabbage.. my oma’s recipe calls for goose fat, red wine vinegar, apples and sugar
That sounds awesome!
I would LOVE an uploaded recipe on Scratch Pantry of the gnocchi recipe. I've struggled for years making this. It's edible but it's always either to sticky or to chewy lol I'm building my homestead and learning so much from you on how to preserve the foods besides just canning it straight forward.
I really admire you making all this.. you are such a blessing for your husband, family and friends
I agree Becky. You are a blessing to those you love. You are sooo sweet to your husband and your care for him. 💕
I agree too❣
That makes 3 hits and also a Home Run 😁👍❣
Becky, you're amazingly energetic, an awesome friend, with a super supportive & loving family, and an amazingly wonderfully helpful husband; it all adds up to an incredibly terrific & full life 🥰 ❣
You deserve it too for all you do to make them all feel your love through your cooked (with love 💝) gifts❣
Then the 🍒 cherry on top:
You're a blessing to all of your viewers too❣
You are so loved by everyone 🤗🥰 ❣
If you could bottle up some of your energy, there would be a huge line of us waiting to buy one or more (especially us older ones with orthopedic troubles) 🤭🤗🥰❣
Blessings dear sweet Becky, family & everyone in your life & your You Tube family too❣🙆♀️🙋♀️
Every time I watch your videos, it lights a fire under me! Love these!!!❤️❤️❤️
Well said 💞. I’ll 2nd that 👍. I’ve been scratch cooking for many years, with those years behind me all my additives to the pot is never measured- it’s called - by guess and by golly- 😆😄😂. I made all my own baby food for my kids, all home grown, and wee Becky here makes me feel like I wanna do it all again 😊. Only regret is they grew up WAY too fast! But ladies ♥️ I’m expecting my first grandchild in March ♥️ I canNOT wait🙏😊. They live in Calgary so I won’t get to see him often but WHEN I DO 😃😃😃😃 I’m packing lunches and taking him on hikes in the back woods, fish for our lunch and cook it over a outdoor fire 😊🤗
@@katehopkinsbrent5573 congratulations. Grand babies are a blessing more than our children. I don’t know why but you’ll see. God bless.
In Poland, the perfect recipe for potato dumplings is as follows: divide boiled potatoes into 4 parts, remove 1 part and add flour. 😉 and also use 1-3 tablespoons of potato flour or another name for potato starch
Czeszc
Yum 😋
Definitely yum... I will be trying this!
What is potato starch, is it dried potatoes,?
My Polish Grandmother would saute a little finely minced onion and bread crumbs in butter until lightly browned. She then tossed in the cooked potato dumplings. It is a delicious side dish or eaten by itself.
I love these videos! I come from a farming mindset as my family lives far out of any city and was in the farming business for years. Your videos remind me alot of how my grandma and mother used to cook on the farm yearround and during harvest. Now that I live in the city I still have the stockpiling habit from living far out of town! Thank you for showing and teaching people this way of life😁
Omg! (I can't believe I'm going to admit this to the public, but it's so hilarious to me 🤣)
Until this video, I've always thought that "Gnocchi" was pronounced "G-nosh"! 😅😂🤣
So I learned how to make it and gained the knowledge and now have the ability to tell someone what it is that I made! 👍😉
Thank you! You are awesome and I am now going to take a nap 😴! It's tiring watching you go go go! 😁
Happy wife, happy life, Josh! Don't feel a bit guilty because you are making one of Becky's love's even more enjoyable for her. She is going to cook regardless, so why not make it easier, quicker, healthier and more special, any time you have the chance?! 😉
A great husband, a great wife, make such a GREAT TEAM! 💯😇❤
Y'all have a great week ahead and God bless.
Sue, the first step is admitting you have a problem with pronunciation. 😊
@@salvease yep, it's hard to know sometimes. It's like helping someone in their garden and they tell you that the tools are in the shed. You see one that is fit for the job but to your surprise it was a past family members and only to be used by other family members. 😆 Just because it's there doesn't mean availability. 🤣 You have to know a silent participant when you see one. I don't remember learning or maybe I just didn't retain the knowledge of "rules for silent letters". But hey, I just look on the bright side of it.......maybe I can give someone else a reason to smile and God knows nowadays we need as many reasons as we can get. Have a great week and God bless. 😇
@Life, Love and Mental Illness a vlog channel I know that feeling. 😆 But I'd go back, you never know, it's possible that your "mispronunciation" that day could have been the only reason for the person to "form" a smile that day or week even 😊. You have a great week and God bless. P.S. Sorry I'm late on a reply, my notifications are not timely lately 🙃.
@@suehinson1629 You are too funny Sue.
I remember as a kid at the New Orleans Square in Disneyland ordering a "fancy" kids drink, the Mardi Gras. Of course not knowing French pronunciation I ordered a "Mardi Grass". My sister makes fun of me for it to this day. That plus my eagerness of ordering an exotic drink😆. One can always count on family for that.
@@salvease Ha ha 😂. So true with my sister too. The winner of the longest "shelf life" is definitely "Embarrassing Moments"!
Any chance u can do a video with ur baked oatmeal? Would love measurements Thanks
Capers do bring the dinner game up a notch!😂 It's kind of like when you get something laminated...
There's nothing better than cooked carrots and roasted cabbage! Yours looks delicious!
You got that right! Thank you!!
It's really helpful and shows how great you are when showing your 'fails' , it teaches us and we love you even more.
I didn't know about using eye potatoes, I've thrown them away also I'm fed up of cabbage going In the bin, didnt know it was okay in fridge.
Also, use a wooden rolling pin or a smaller le Crueset pan 😘 in place of a meat tenderizer.
I'm very impressed you can lift the large le Crueset, filled with spuds AND water 🤗
I'll be trying some of these recipes
Stay safe and well 🎉
You're not supposed to eat green or eye potatoes. Green = poisonous/dangerous to eat.
I literally just started watching and I already know that I’m going to be making and tripling this recipe for our family of 7! We recently have sweet potato gnocchi and all the kids ate them so quickly!
Looks great
Chicken works just as well as pork. Veal makes a fantastic schnitzel.
Have you ever made german red cabbage with apples and cloves?
It can also be canned for future meals.
Thanks for showing the steps for gnocchi.
My mother used to make the cabbage with apples and onions. She knife shredded the cabbage and sautéed it in a pan. She added a liquid but I don’t remember what it was. For some reason cider vinegar comes to mind
@@jennifermoisan9914 depending on head, quarter to half cup cider vinegar. You can substitute with stock if not canning.
2 to 3 cloves and 1 granny Smith peeled and chopped in tiny cubes.
We started with quarter cup lard but I use butter and less grape seed to soften cabbage after glazing red onion, Apple and spice.
@@pjk1714 thank you for the help with the ingredients. My memory from when I was a kid is a bit vague lol. I remember the vinegar smell. Mom said it helped to sweeten and at the same time add a bit of sour. I’m going to try making it this week
Hej!! In spanish we say milanesas and we eat a lot of them the same day together with rice sallad. Highly appreciated dish!!
You making me laugh in the kitchen makes my day. Especially when you just did something Super Dangerous. Or when you mess something up and just change the recipe. Thank you so much for sharing! Becky you give so many of us the courage to cook from scratch and try new things. I love how you connect the garden, the preservation and the preparation all together.
Spatzle is like dumplings, made with egg and flour. You're thinking of Schnitzle, which is made with pork or veal. But I've made it with chicken. Spatzle in chicken soup, instead of noodles is my ultimate comfort food! My Momo made it all the time. She was Bohemian, and called it something different, but I can't pronounce it or spell it. German, Bohemian/Chezch have a lot of similar foods.
I'm so glad your husband appreciates you and the effort that you put into homemaking! It's so cute and you deserve it! Love your videos. You help motivate my tired pregnant self to get things done around the house while the toddlers sleep
Hi Becky i was always taught to put a large metal spoon in jar first, then the oil. It has never cracked or broken on me. I thoroughly enjoy your videos.
I just started canning this year. The first food item I canned was caramelized onions. I found a TH-cam video on how to caramelize onions using a crockpot. So easy. Now I have half pint jars of caramelized onions available to use at a moments notice.Another time saver.
my mom always says to put a metal spoon in a glass container when pouring hot oil. works every time :)
I love how Josh is so supportive of you and finds all your meals yummy! ❤️
My Mom use to get very furious, if you gave her anything for the household, as a gift.
I, on the other hand, actually love it, as it helps me help my family and have not only the things I need but a few “wants” as well.
It makes my life easier, and allows more time for sharing with family and friends, and doing more. It makes us all happier.
My left over soup I put into meal portion containers and freeze. Then remove from container and vacuum seal so it is ready for a really quick lunch or dinner.
Hey beautiful SoilSista! I am a huge potato lover. OMG! I need to try this recipe. I'm so excited about growing multiple varieties of potato and sweet potato this year especially the purple potatoes. Thanks for being so awesome and sharing your kitchen with us. Many blessings to you SoilSista 🙏🏾
Schnitzel super common in Australia , try them served in rolls with lettuce and topped with cheese .. Mu hubbys fav dinner or lunch on the run or in summer serve with salad and some home cooked fries
The gnocchi looks awesome. Quick tip for storing potatos, other root crops, tubers and just about anything else is to use Styrofoam coolers. I live in a climate that gets cold in the winter and keep the coolers in my garage. Around 1 month before planting season ( for me it is May) things start trying to grow and that is ok. Good luck.
I'm going to try this next winter. I can never get my potatoes to store long enough to plant and always have to buy seed potatoes. Thank you!!
@@cynthiafisher9907 nope. The only root crop I have had problems with are sweet potatoes. I believe I didn't cure them that well and it got way to cold as that year it got down to -11 and they were on the bottom of a stacked coolers. I do go through the containers and search for items that are starting to show signs of rot and pitch those, but to be honest not that much gets pitched. My cannas and other delicates are in coolers also and I keep those in a room that isn't heated in the house at about 50 degrees and they are ready to be replanted every year also.
If your used oil has an odor...(as sometimes happens) heat the used oil...and add fresh ginger...stir...and allow it to linger a few 5-6 minutes...PRESTO...it freshens it right up!!!😊
I just want to say thank you for your videos. I get really lonely working from home alone, so I'll listen to you in the background as I'm working, or sometimes I'll watch your food prep videos while I'm cooking. It feels like I have a friend to cook with!
Becky Becky Becky, please please please never ever use a glass product to pound meat again, I have a 7 inch scar on my palm from basically what you just did. I wished I would have gotten the meat hammer at Walmart I’d been eyeing or on Amazon but nope I didn’t, now I’m scarred for life and almost ended up not being able to use my hand. So please, get the proper tool my dear, it’s with the $10 bucks.
I think that I have missed the oatmeal recipe. It looks simple and delicious! Can you post the link again, please?
Becky, You are my hero! You're just so real and at the same time so productive.
Yesss! I do use Gochugaru flakes ( I’m half Korean ) but either way it’s a great staple to have in the kitchen . Much love ❤️ from KSA
How hot is Gochugaru ? What would you compare the taste to ?
@@afterthought72 I would compare it to crushed red pepper flakes it’s not extremely hot 🥵 the more u add yes but I’m not heavy handed when it comes to spiced seasonings
Is the size of your Le Creuset Dutch oven stamped on the bottom? My wife loves how you use it routinely as a stock pot and would like to get a comparable size. We love your vlogs, keep up the great work!
I use a wooden rolling pin to tenderize meat as I don't have a meat tenderizer either. Thank you for another great video :D
sweet potato, squash, or pumpkin all make yummy gnocchi as well.
So many great ideas, thank you Becky, love everything you doing!
here in germany, we like to cook pieces of apple in our red cabbage. the apple pieces are not mushy when served. maybe you want to try it. best wishes and again, great video
Cascadia Snap Peas are my absolute favorite thing to grow in the spring! These are the peas have edible pods - that’s where the sweetness juiciness is! I double plant so I can use one row for pinching off the pea shoots using one or two set of leaves for salad eats - they taste just like the sweetest petite peas, very tender, too! Then when I’ve had my fill off pea shoots, I’ll let them grow to produce a later crop of snap peas.
I love caramelized onions as well but they always take a good chunk of time + babying so what I've started to do within the last year or so is make onion jam and freeze little servings. I've done them in ice cube trays and dollops and then when I'm cooking I'll just pop them in the dish, usually frozen but sometimes I'll microwave them. You could also can it and have an open jar in the fridge to use which I plan to do once I feel confident in myself to not give myself botulism lol. I find them to be little umami bombs and are great for vegetarians. I use martha stewart's recipe but if you plan on canning it I think ball has a recipe if I remember correctly. Thanks for all the great videos and recipes :)
You are an inspiration to those of us who are challenged in the kitchen area. I have made vanilla and bone broth since watching you. 💗
fancy friday dinner is a normal dinner in Poland - ziemniaki, kotlet i kapusta ;)
It’s so rewarding to make a meal out of things you grew yourself ❤️ that’s why I’m going to expand my garden this year
add 2 small bay leaves and a half of a small red apple peeled to the red cabbage while you cook it, That is how German people make it, You will taste the difference it is awesome.
It must be so satisfying to have all the food you've grown and prepared. The gnocchi sounds so good. I agree with carmelizing onions. I use onions in so many dishes, and often double the amount usually called for in a recipe. That and garlic are such flavor.
Watching this episode on Jan 39, 2023 planning my Gnocchi making day.
Becky for your marinated meats for freezer meals - do you thaw, marinate and re freeze? Or does butcher box come refrigerated?
I’m assuming she does. I receive my meat from butcher box as well and it does come frozen. I’m Canadian though so maybe it’s different in the states??
You can reuse oil even if you don't strain it my mom used to have a bowl of oil on the kitchen counter where she fried plantains and breakfast stuff.
Great video ! I want to try my hand at gnocchi sometime. I don’t fry often either but an Aunt taught me to throw 3-4 popcorn kernels in the oil while it’s heatingand when they pop it’s ready.
Oh dear...I tried that once as a young wife and with the popped kernels I had a big splatter of oil on my wrist. Never tried that again. Now I just use a thermometer OR a chop stick.
Am I crazy or did I read somewhere that you could actually just plant the roots growing off your potatoes and end up getting potatoes? I bet you could just dig out the eyes and plant those and be successful. Does anyone know this stuff for a fact? Just wondering.
The plants are stronger if they have some potato still available. The strings aren't as productive as planting a golf ball sized chunk.
Hi Becky 👋 so good to see you. I’ve decided after making it through the pantry challenge for January, I’m going to keep going through February, I’m actually loving this.
Schnitzel is awesome!
You are amazing. I am always so thrilled for new Becky videos to watch, save and re-watch. I’ve learned so much from you. Thank you 🙏 ❤️🤗
I'll have to try making these. I cannot eat the prepacked ones because the ridges make them look like grubs
To use up potatoes in the future you should try making potato and cheese pierogi - they freeze wonderfully! King Arthur has a super simple and clean recipe.
BECKY!!!! PLEASE TELL ME WHAT BREED YOUR CHICKENS ARE, PRETTY PLEASE I WANT TO HAVE JOY LIKE YOU!!!!!!!
my husband is really considering getting us some chickens, and building us a coop, so i need all the good vibes y'all
My husband built us an awesome chicken tractor last year. Much better than a coop as you can move it around (I know because we have both and I LOVE the easy clean up from a chicken tractor. Check out the video on our channel if your husband wants to know how to build one. I hope you get some chickens!!! They are awesome!
Yes you have inspired me to make potato Gnocchi that was awesome to watch being put together
I just put some crumbs in the oil and if they fry it’s ready
I had schnitzel last week. One of my favorites.
I go back and forth between Urfa Birber and the Korean red pepper...I can't decide what is my favorite.
You can freeze dry your leftover soups for quick lunches.
Seeing you do the things you are doing totally is super cool! I love making Gnocchi! Super on making the Schnitzel! 2 Thumbs up! I enjoy watching you usually when I am making something...today it was Dakgalbi..a Korean Dish with Chicken. Mmmmmm! It also uses the Red Pepper Flakes! 2 Thumbs up! Have an amazing day!
Thanks for the video I will try gnocchi this week. I also have potatoes from the garden I need to use up and it will nice to have gnocchi on hand in the freezer...I can’t wait to try it
Saludos desde mexicali baja california mexico me encantan susu galletas y el pay de calabaza deliciosos hice las de nuez y la corteza del pay y son perfectos gracias por compartir.
Yum! Love these videos and I adore your methods too. Something that I do with my mashed potatoes (which has been passed down 4 generations) is chuck 1-2 eggs in the mashed potatoes while they're hot and stir quickly to incorporate, so it doesn't turn to scrambled egg...it adds another level of richness and creaminess. That, with a good amount of salt, pepper and a bit of butter and there's no need to for cheese!
Whenever my Sicilian father-in-law would make gnocchi the whole family sits around the table to shape them. He would just keep making and cutting dough - every counter in the kitchen would be covered with gnocchi!! This brought back good memories for me... and homemade gnocchi are so delicious so I am hungry for that taste.
Becky can i get the recipe for the baked oatmeal..the same size and way you made it in this video with the blueberries?
I always put parchment paper on my cooking sheets. I buy really nice cookie sheets because over the years I have found cheap sheets warp. But parchment keeps my nice pans looking nice.
This is also how I run my instant pot the few times I bust it out.. its like starting a rocket ship! 🤣🤣 I'm like let's press this and set it for this time.. yep, sounds good! 🤣
I am exhausted just watching all that you do. You’re super woman! Enjoy watching.
We love schnitzel (chicken or pork) & German sauerkraut is so very good. I always thought sauerkraut sounded gross til I ate some prepared like it is in Germany. Yum!
Yum! Great video. You made magnificent schnitzel. Spaetzle are noodles/tiny dumplings.
Sweetheart a good alternative to a meat mallet is a rolling pin.
Those potatos are still ok? They don’t look great!!
You could also make those chicken schnitzels into chicken parmas which are a staple in Aussie bistros. Basically top the schnitzel with a tomato based sauce, add ham on top of that and add lots of cheese.
In our house we rate everything on a 1-10 scale in our house....food, deciding if we want to go somewhere, how good a movie is....EVERYTHING! If anything below a 7, it's a no LOL! Good video
Becky I bought a huge bag of shredded coconut to use in my almond cow it’s to make plant based milk. I’m dying to make macaroons. I’m not a huge baker. What is your go to recipe. Thank you
I have been watching you for some time, you are an inspiration in so many ways... I love how real you are as a person, in the garden, and in the kitchen! Keep up the good work and never change! Now I want to make gnocchi and that delicious looking soup, see what you do... Continued blessings! 💕
That crunch was wonderful! Not only are you in the middle of a pantry challenge, but you are staying on track with holiday themed foods, AND trying super creative multicultural inspired meals. That is the epitome of awesome! Thanks for sharing your successes and fails as well. Experimenting is one of the best things about life. It doesn't always come out good, but you'll never know what works if you don't try. Some of the best things in life have been mere mistakes or experiments 🙂
Ahh Becky, loaf tin baking... I made a lemon loaf cake the other day and refused to let the outside burn so took it out when I thought it was done. A couple hrs later when I sliced it the middle was completely raw and had hollowed out to a giant hole despite the top keeping its shape. The ONE TIME I try to cheat the system and not test with a skewer 😂