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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host. I'm Sophie Flay, and I'm Always Hungry.

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Speaker 1: Sophie and I gather around my stove to cook together. Well,

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Speaker 1: you cook, I asked the questions, and eat the food

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Speaker 1: if there's any food left. We come to the table

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Speaker 1: together to share a meal, connect as a family, and

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Speaker 1: tell the stories that matter to us. So today we're

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Speaker 1: talking about meal planning. You actually asked me, and you

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Speaker 1: asked me the other day about if I ever meal plan. Yeah,

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Speaker 1: I mean, meal planning is very popular. I feel like

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Speaker 1: among people who you know, want to be smarter with

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Speaker 1: spending their money and food and wanting to have a

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Speaker 1: healthy make healthy choices, have healthy meals ready. Um, but

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Speaker 1: I don't think I've ever really talked to you about

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Speaker 1: meal planning. So I was just curious on you know,

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Speaker 1: what what you do to to meal plan and why

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Speaker 1: you meal plan when you do well. Meal planning can

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Speaker 1: can be defined in lots of different ways, and I

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Speaker 1: think that professional chefs and cooks the meal plan by nature,

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Speaker 1: it's what we's It's one of the first things we're

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Speaker 1: taught when we're in when we're in professional kitchens is

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Speaker 1: how to utilize everything that you have in front of you. So,

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Speaker 1: for instance, this is a This is like the most

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Speaker 1: basic prime example of meal planning. You take a hole chicken,

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Speaker 1: you make soup out of it. The product of it

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Speaker 1: is chicken soup. Right. What you can do with that

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Speaker 1: chicken soup is you can make countless kinds of soup

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Speaker 1: with chicken breath. You can make chicken soup that's like

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Speaker 1: the Jewish chicken soup. You can make an Asian styled

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Speaker 1: chicken soup. You can make you know, you pick a culture,

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Speaker 1: you can you can make that version of chicken soup.

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Speaker 1: You can make avgolmono. You know what that is. That's

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Speaker 1: a Greek soup that has lemon. It's a chicken broth

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Speaker 1: with lemon and then egg drops in it. What do

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Speaker 1: you mean, what's egg drops? So you take you know

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Speaker 1: what egg drops? Egg drop soup is in Chinese food.

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Speaker 1: You don't know. I've never had it. That's so funny

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Speaker 1: because when I was a kid, egg drops soup was

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Speaker 1: the most popular soup, even more so than wanton soup. Yes, yes,

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Speaker 1: I don't know what that is. When when when we

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Speaker 1: used to go this is so funny, This is an

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Speaker 1: amazing story. When we used to so my family, my

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Speaker 1: grandfather Willie, would take all of us to like high

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Speaker 1: end Chinese restaurants on Sunday night. They don't really exist

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Speaker 1: that much anymore. Yeah, And there was a place called

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Speaker 1: the Gold Coin, and there was a couple of other places,

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Speaker 1: and he, you know, we all everybody, you know, we

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Speaker 1: went there every week and we would order you know,

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Speaker 1: I remember the order. What was it. It was egg

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Speaker 1: drop soup, wanton soup. And then sometimes they would ask

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Speaker 1: them to like put like half wanton half egg drops

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Speaker 1: soup in the same bowl. And like, I don't know

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Speaker 1: why anybody would do that, but I apologize for that

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Speaker 1: for that now. Um. And then Fantail Shrimp which released

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Speaker 1: fried shrimp something called barbecued a by pork, which was

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Speaker 1: basically pork tenderline that had this sort of this that

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Speaker 1: that red Chinese seasoning on it. Um spare ribs, chicken

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Speaker 1: wings Chinese chicken wings. I don't even know what that means.

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Speaker 1: And then um Chicken Show made no onions. This was

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Speaker 1: the order chicken chow Maine no onion, no onions. I

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Speaker 1: don't even know what chicken show mane is. Like, I've

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Speaker 1: haven't ordered it since the seventies. I mean, it's it's

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Speaker 1: really really funny. But this is like, you know, very

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Speaker 1: americanized Chinese food back in the dead and uh, but

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Speaker 1: egg drops soup was the most popular soup. It's like

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Speaker 1: it's it's broth, will you take and the broth is

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Speaker 1: like simmering, and you take scrambled eggs and you put

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Speaker 1: them through like a like a colander or something so

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Speaker 1: that they dropped like little at a time into the

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Speaker 1: broth and they cook very quickly, and they have and

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Speaker 1: they become very very silky. You know, it's almost like

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Speaker 1: saft scrambled eggs almost. You've never seen this. Avco Lomono

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Speaker 1: is a Greek soup that's lemon and chicken stock and

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Speaker 1: egg drops. Look up the drop soup. Wow, this is

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Speaker 1: so weird that I've never seen this before. It looks

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Speaker 1: so good. It is good. It's just for some reason,

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Speaker 1: it's sort of left the it's sort of left the

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Speaker 1: consciousness of people eating that dish and Chinese restaurants. I

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Speaker 1: don't know why it's good. I'll make it for you

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Speaker 1: one day. Okay, cool, and now I'm on Postmates up

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Speaker 1: and then okay. So that's just the soup part. Now,

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Speaker 1: the other thing is that you can also use the

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Speaker 1: chicken broth to do other things, to make sauces. You know,

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Speaker 1: it can be the base of like lots of different

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Speaker 1: sauces that you know. You can make a chicken dish

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Speaker 1: and use chicken broth in the I mean it's it's

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Speaker 1: it's chicken stock. It's really versatile. And then um, and

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Speaker 1: then don't forget you have an entire whole chicken in there.

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Speaker 1: So you take the overcooked chicken because it's really done.

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Speaker 1: Its work flavoring your broth and it's overcooked. But it's

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Speaker 1: not the end of the world because you can bring

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Speaker 1: it back to life. And here's how I do it.

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Speaker 1: I think the thing I make mostly is chicken salad.

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Speaker 1: You know, mayonnaise, dijon, mustard, diced up celery, diced up onions.

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Speaker 1: I usually put some fresh herbs in there, whatever I have.

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Speaker 1: If I have tarra gun, I use that, reagano, parsley, chives, scallions,

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Speaker 1: anything like that, and I just make sandwiches out of it,

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Speaker 1: or I put it in like lettuce cups. It's so good.

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Speaker 1: You during the quarantine, I had it in my refrigerator

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Speaker 1: every day because I was making chicken soup every three

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Speaker 1: days and that was I was meal planning like crazy

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Speaker 1: like everybody during quarantine. And you would come over to

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Speaker 1: my house and literally just raid my refrigerator for the

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Speaker 1: chicken salad. I think I eat like six, so good.

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Speaker 1: But then also, here's the other things you can do.

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Speaker 1: You can make chicken tacos with the chicken. Oh yeah, yeah, yeah,

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Speaker 1: you know. Just it's just beautifully shredded chicken. You have

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Speaker 1: some corn tortillas or flower tortillas, you know, put you

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Speaker 1: put some avocados in there, some pickled onions, I don't know,

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Speaker 1: some lettuces, some cheese, hot sauce. Boom, chicken tacos. What

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Speaker 1: do we make? Games? Okay, so I'm gonna make a

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Speaker 1: Jewish style chicken soup. Okay, it's it's what you can

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Speaker 1: soon take a long time. It takes three and a

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Speaker 1: half hours. It takes three I know. But I'm want

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Speaker 1: to share baked. But I already have some because I

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Speaker 1: basically always have something in my house because I love

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Speaker 1: I love having chicken broth. I just I love just

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Speaker 1: eating chicken soup. It's so comforting to me. But also

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Speaker 1: I use it. I can use chicken in different dish,

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Speaker 1: chicken stock at different dishes as well. But basically, um So,

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Speaker 1: my business partner, Lawrence best friend, his mom Dorothy, told

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Speaker 1: me a long time ago how to make her Jewish first,

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Speaker 1: her chicken too, and she used she basically She's like,

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Speaker 1: put the whole chicken in there. So basically that's what

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Speaker 1: we're doing. So we have a whole chicken. We have

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Speaker 1: a good, you know, good quality organic chicken, and we're

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Speaker 1: just putting it in some in some water, and you

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Speaker 1: make sure that the chicken is completely covered by the water, okay.

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Speaker 1: And then and then you have to put some aromatics.

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Speaker 1: And then the first thing, I'm gonna put two onions

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Speaker 1: in the first onion and he's a Spanish onion, so

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Speaker 1: it has like that golden skin on the outside. So

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Speaker 1: the first onion, I'm just putting it a whole with

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Speaker 1: the skin on, okay. And then the other onion I'm

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Speaker 1: gonna cut into fourth, but I'm actually using I'm gonna

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Speaker 1: keep the I'm gonna keep the h the skin on

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Speaker 1: this one as well, because the skin. And this was

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Speaker 1: something that I learned when I from Joe Nathan, who

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Speaker 1: is another amazing to cook um, and during throwdown, she

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Speaker 1: told me that she leaves the skin on the onions

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Speaker 1: because he gives that the chicken breath that golden hue.

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Speaker 1: Oh it really does and it really does work. So

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Speaker 1: you know, basically, cold water a whole chicken, raw um

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Speaker 1: the onions, and we're gonna take some carrots, just kind

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Speaker 1: of chopped them up, you know, to big pieces. This

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Speaker 1: is known as mirapoix in a French kitchen, but I'm

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Speaker 1: gonna call these just coarsely chopped carrots, okay. And then

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Speaker 1: we're gonna do the same thing with the cell read Um,

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Speaker 1: don't sleep on celery sell. He has a lot of flavor, Okay, yeah,

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Speaker 1: but you don't want to overdo it. It can be

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Speaker 1: very strong. I love it too. Um. So we're gonna

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Speaker 1: put the cellar in there, and these are all the

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Speaker 1: agreeents you find in the bottom you're refrigering a draw.

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Speaker 1: And then I put some white peppercorns in there, and

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Speaker 1: I put some bay leaves, okay, and that's it. That's

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Speaker 1: that's that's it. I and I cooked this longer than

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Speaker 1: most people. I cooked this for three hours. When I

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Speaker 1: say cook it, I bring it to a boil. I

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Speaker 1: turned it down. I led simmer for three hours. And

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Speaker 1: then what happens is you bring it to the boil

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Speaker 1: before to a boil, before you add anything. No, I

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Speaker 1: bring to I put everything in there. I bring to it,

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Speaker 1: and then I let it cook for three hours. And

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Speaker 1: then I let it cook for three hours, and and

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Speaker 1: then I take out the chicken. The chicken is completely overcooked,

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Speaker 1: but it's still great, and then like it falls apart.

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Speaker 1: You have to be careful. So what I do is

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Speaker 1: I take a spider and I just take it out, um,

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Speaker 1: and I let it cool. And then when it cools,

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Speaker 1: they take the skin off and I just get all

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Speaker 1: the pick all the chicken out of it. Like it's

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Speaker 1: like shredded chicken. And I can use that for lots

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Speaker 1: of other things. And so I'm assuming, for like, once

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Speaker 1: you've made like a big chicken soup, are you freezing

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Speaker 1: some of it just to have for you can for

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Speaker 1: sure it freezes perfectly, because like okay, I mean that's

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Speaker 1: that's a good example because you can really make it last.

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Speaker 1: But like when you're meal prepping other things, like, how

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Speaker 1: long are you meal prepping for? Like just a day?

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Speaker 1: Just two days a week? Like it depends what it is.

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Speaker 1: So ground beef, greate ingredient to meal plan. Obviously you

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Speaker 1: can make burgers right right. But what I like to

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Speaker 1: do is when I go to the butcher, I get

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Speaker 1: some ground beef and I get some ground pork. And

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Speaker 1: what that allows me to do is I can make

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Speaker 1: I can make burgners with the um with the ground beef.

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Speaker 1: But then I can take and I usually get a

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Speaker 1: little more ground beef than I do pork. You can

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Speaker 1: make meat loaf with the ground pork and the ground beef.

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Speaker 1: Then you have meat loaf sandwiches. The next day. You

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Speaker 1: can make meatballs with the ground pork and the ground

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Speaker 1: beef as well. And the great thing about meatballs is

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Speaker 1: you can make meatballs and you can make spaghetti meatballs.

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Speaker 1: Then you can take the meatballs two days later, sitting

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Speaker 1: in the sauce and make meat ball sliders. Melt some

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Speaker 1: of fresh mozarella on there, put it, you know, on

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Speaker 1: a nice soft bun, some fresh rugula. I mean, it's

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Speaker 1: a lunch. So when you go to the grocery store,

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Speaker 1: are you are you like in your head meal prepping

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Speaker 1: for the week. No, not really. I buy ingredients that

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Speaker 1: I want, and then I make sure that I have

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Speaker 1: a well stocked pantry, and then I can bring those

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Speaker 1: pantry items into the game. And look, it's a little

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Speaker 1: bit easier for me because I've been trained to do

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Speaker 1: it this way to make sure that we utilize every

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Speaker 1: single thing. I don't. I never want to throw anything

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Speaker 1: out if I don't have to. And so you know,

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Speaker 1: even in even in the chicken soup, it's like I'm

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Speaker 1: throwing the bones out after they've been extracted of while

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Speaker 1: there you know, flavor. But you know, the other thing

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Speaker 1: you can do is with the chicken, you can make

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Speaker 1: chicken enchiladas. Oh yeah, roll them in tortillas, sauce, cheese,

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Speaker 1: put them in a casserole dish. I mean, you know,

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Speaker 1: you're started with chicken soup and now you're eating chicken

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Speaker 1: enchiladas out of the same chicken. Right, I make this

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Speaker 1: chicken soup. I'm not kidding you. I think once a week,

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Speaker 1: really m hm. You you come into my house at

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Speaker 1: least once once about once every seven to ten days.

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Speaker 1: It smells like chicken soups in my house. Not bad, Okay,

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Speaker 1: but what's like a good what's like a good healthy

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Speaker 1: lunch that I could I could kneel prep for like

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Speaker 1: almost a week, like for the work week, a good

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Speaker 1: healthy lunch. What do you mean like something that has

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Speaker 1: protein but also like a vegetable or like do you

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Speaker 1: know what I'm saying? It's different because we have very

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Speaker 1: different lives, so like you, but that's but what do

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Speaker 1: you mean we have DoD very different lives you like, right,

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Speaker 1: like I work, Like Like wait a second, you're gonna

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Speaker 1: say you work longer than I do. No, I was

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Speaker 1: gonna say I work a corporate job. You don't and

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Speaker 1: really haven't. Like you have like your own schedule, like

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Speaker 1: you you can kind of play by your rules, Like

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Speaker 1: I have like one thirty minute lunch break like every

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Speaker 1: day and hopefully I'm getting to that. Usually I'm too busy.

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Speaker 1: Like what's something I can like meal prep ahead of

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Speaker 1: time to like make sure I have something like good

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Speaker 1: but also like healthy, ish and sustainable my work week?

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Speaker 1: You mean when you get home right after I'm going

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Speaker 1: out doing my shoot writing a script editing all that jazz.

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Speaker 1: I mean, I know you to be a sandwich person,

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Speaker 1: So like I would say, like you like chicken, Yeah,

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Speaker 1: I love chicken. Okay, so you can. So you can

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Speaker 1: make chicken millonnaise one night for dinner, and then the

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Speaker 1: next day you can use leftover cutlets and make a

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Speaker 1: chicken sandwich or chicken parm sandwich with the same Basically,

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Speaker 1: you just either you either eat it cold or you

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Speaker 1: can warm up the chicken. It's up to you. But

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Speaker 1: it's but it's completely done, or you can make a

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Speaker 1: salad out of it. Also, one of the one of

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Speaker 1: the things that is I think is really great the tooth.

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Speaker 1: To me, the two things that you have to have

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Speaker 1: in your kitchen and your pantry is you have to

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Speaker 1: have pasta and you have to have rice. Okay, because

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Speaker 1: anything that you have in your refrigerator, if it finds

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Speaker 1: pasta and rice, you can make it taste delicious, you

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Speaker 1: know what I'm saying. So you can make you're speaking

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Speaker 1: of chicken, you can make you know, leftover chicken. You

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Speaker 1: can make a rose compollo what chicken and rice like,

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Speaker 1: like like Puerto Rican chicken and rice. You take you

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Speaker 1: make some what you mean, it's not that hard, So no,

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Speaker 1: I know, it's not that hard. I can't believe I

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Speaker 1: didn't know what you were saying. Okay, no, that's good though.

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Speaker 1: So just like while you're making dinner, just make extra

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Speaker 1: just for the week, exactly right, so it doesn't feel

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Speaker 1: like an extra thing that I'm trying to plan out

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Speaker 1: for the week, which is nice exactly. You know, one

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Speaker 1: of the things I like to get and I use

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Speaker 1: the freezer some I use a freezing more than I

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Speaker 1: used to, especially for like fruits, berries, even for proteins.

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Speaker 1: I like buying those thin cut pork chops, you know,

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Speaker 1: the thin ones, because what's great about those is you

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Speaker 1: can freeze those and they and they far out quickly

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Speaker 1: because they're thin. Just make sure that you individually wrap

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Speaker 1: them so you can decide how many you want you

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Speaker 1: to see what I'm saying. So, now you take out

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Speaker 1: a couple of porch chops, you thaw them out like

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Speaker 1: in an hour or so, and then you know, you

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Speaker 1: cook them in in a pan or on top of

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Speaker 1: the grill. And what I do is, I like you

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Speaker 1: can make some sort of like some glaze out of it,

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Speaker 1: like like a pomegranic laze where you can do like

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Speaker 1: a chili and honey glaze, or you know, something along

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Speaker 1: those lines. And then what what's really great about them

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Speaker 1: about the porch chops is you can cut the bone

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Speaker 1: off and now you basically have like the loin and

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Speaker 1: it's boneless loin, and then you can make like milonnaise

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Speaker 1: or pricata or something like that where you can make

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Speaker 1: a sandwich out of it. You see what I'm saying.

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Speaker 1: I like those thing cut pork chops. I think they're

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Speaker 1: delicious and eat. They're easy to they're easy to utilize

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Speaker 1: as well. And then you know, in terms of using

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Speaker 1: the freezer, so I always have lots of berries and

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Speaker 1: fruits in my freezer. You know a lot of times

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Speaker 1: people say, oh, frozen food is not good. The bottom

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Speaker 1: line is that's not true. That that's not a blanket statement.

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Speaker 1: You know, some frozen food is not good. I'm sure,

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Speaker 1: like any any kind of food is not good. But

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Speaker 1: but basically us utilizing your freezer well is really important.

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Speaker 1: One thing, when the quarantine started, the pandemic hit and

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Speaker 1: the quarantine started, I got really nervous about the food supply.

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Speaker 1: I'm gonna be honest, because I I mean, nobody knew

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Speaker 1: what was going on, right, and so I was just wondering,

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Speaker 1: like if everybody's gonna have to like stay home. How

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Speaker 1: can we How are we going to grow food and

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Speaker 1: get a packaged and get it through right? So I

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Speaker 1: started thinking about, like I started freezing a lot of meats,

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Speaker 1: you know, steaks and porch chops and you know fish,

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Speaker 1: et cetera. And the bottom line is if if you

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Speaker 1: handle it well, it's it's it's a perfect product. And

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Speaker 1: you know, we pay a lot of money to go

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Speaker 1: eat sushi like everybody. By the way, most of that

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Speaker 1: fish has been frozen, and it's been Yes, it's been

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Speaker 1: frozen purposely because it's it's been caught on the boats

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Speaker 1: and they flash freeze it immediately. So basically they're freezing

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Speaker 1: it at its at its peak rate as opposed to

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Speaker 1: like it's sitting on a boat for days and days

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Speaker 1: and days and then bring it. You know, then it's

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Speaker 1: then all of a sudden, it's starting to get tired,

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Speaker 1: so to speak. You know what I'm saying. But freezing

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Speaker 1: fish is an art form and you eat it all

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Speaker 1: the time. Can I just go to my grocery store

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Speaker 1: and get a get salmon and put it in the freezer? Absolutely? Okay,

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Speaker 1: So that's fine, no question about it. But for how

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Speaker 1: long whenever. I don't know. I mean, at some point

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Speaker 1: it we'll get freezer burn on it. Probably there's no

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Speaker 1: I don't know what the real time is. But like

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Speaker 1: I'm sure, like you know, the the us d A,

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Speaker 1: the fd A, somebody will have some guidelines. But basically,

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Speaker 1: you know, a couple of months at that point, like

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Speaker 1: you forgot about it anyway, you know. So, But you know,

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Speaker 1: berries and fruits great for smoothies, greed to make, like

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Speaker 1: great to make like tarts and stuff like that. I mean,

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Speaker 1: don't let your fruits go bad. Freeze them. Yeah, what

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Speaker 1: about vegetables, Certain vegetables work, like you know, well, frozen

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Speaker 1: peas are better to me, frozen pizza better than fresh peas. Really,

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Speaker 1: they're sweeter because they've they've been they've been literally frozen,

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Speaker 1: and it's at their at their very peak time. The

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Speaker 1: problem with fresh pieces that once they get picked, it's

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Speaker 1: like corn. Once they get peaked picked, the starch begins

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Speaker 1: and they become starch. Here. Have you ever had like

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Speaker 1: frozen peas next to fresh peas? I don't think so. Really, Yeah,

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Speaker 1: well I wasn't really experimented. Christina Loves Loves green Peace.

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Speaker 1: There's always like two bags of frozen peas in my

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Speaker 1: in my freezer. Interesting, I just made a green Peace

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Speaker 1: soup the other day. Yeah, no, I know I haven't

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Speaker 1: tried that out. Maybe I'll give it a shot. Also,

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Speaker 1: it's you know, it's like I also have I also

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Speaker 1: have like, um, like pastry dough in the freeze. Yeah, yeah,

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Speaker 1: thought out you have some like you have some frozen

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Speaker 1: berries or some frozen peaches or whatever, and you have

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Speaker 1: frozen pastry dough. You can make like a world class dessert.

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Speaker 1: So how long can you leave pastry dough in therefore?

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Speaker 1: I mean again, like you know, a few months? Yeah,

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Speaker 1: like like the I like when you make some extra

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Speaker 1: chocolate chip cookie dough. Yeah, there's there's some of the

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Speaker 1: freezer right now. Can I have it? Yeah? It's not

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Speaker 1: mine though, whose is it? It's Brooke Williamson's. Yeah, can

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Speaker 1: I have it? Sure? Wait, Okay, that's what you want.

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Speaker 1: You got it? You know she has a great her car.

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Speaker 1: Her dough is insane. Um, sure you can have it. Fine,

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Speaker 1: take my take it. So I have I have like

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Speaker 1: a whole tray of brownies on the counter. Anyway, Well

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Speaker 1: do you want them? You want the brownies to? Yeah? Yeah,

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Speaker 1: take him, Okay, cool. Anyway, um, what about like like

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Speaker 1: meats and like sausages and yeah, I just said I

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Speaker 1: just said that, Like I mean, you know, uh, we

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Speaker 1: talked about pork, but like I said, steaks, Yeah, sausages absolutely,

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Speaker 1: even like roasts and things like that. You know, pork shoulder,

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Speaker 1: you know, lego lamb, anything like that freezes really well

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Speaker 1: as long as you handle it well okay, and you

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Speaker 1: have to cover it well so it doesn't get freezer burn.

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Speaker 1: Yeah you know what I'm saying. Yeah, yeah, yeah, yeah, yeah,

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Speaker 1: I always have This is so random. I always have

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Speaker 1: frozen at a mammy in my Yeah. But that that

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Speaker 1: it's so yeah, it's so great. It's so easy to

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Speaker 1: heat up and it's like the perfect snack. That's like

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Speaker 1: green peas the same thing. Yeah, what's some chicken soup? Yeah,

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Speaker 1: I'm heating up the soup now with the with the

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Speaker 1: leftover chicken and this is when I season it with

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Speaker 1: salt and pepper. And like what's great about this is

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Speaker 1: like if you wanted to do like an Asian chicken soup,

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Speaker 1: you can put like ginger and garlic and scions and

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Speaker 1: so I sauce oil um or you you know, this

385
00:21:34,160 --> 00:21:37,360
Speaker 1: is just like, this is just pure Like if I'm

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Speaker 1: not feeling good, I make this like if I'm like

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Speaker 1: a feeling under the weather either either a tiny bit

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Speaker 1: like it's just like pure on like to me, this

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Speaker 1: is like nature's cure smells so good. Chicken soup. Baby,

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Speaker 1: this one's not out of a box. Nacho loves this chicken.

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Speaker 1: That's that's a secretive to a success. Look, look, here's

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Speaker 1: the thing. Here's here's a good way to think of

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Speaker 1: meal planning. I think a lot of times people get

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Speaker 1: intimidated by the idea of meal planning because they think

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Speaker 1: they have to come up with these complicated dish all

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00:22:21,359 --> 00:22:25,840
Speaker 1: these complicated dishes. Basically, whatever protein you're using, think about

397
00:22:25,840 --> 00:22:28,200
Speaker 1: it this way. It could be some fish. It could

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00:22:28,200 --> 00:22:31,359
Speaker 1: be salmon. It could be some shrimp. I don't know.

399
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Speaker 1: It could be chicken breast, chicken thighs. It could be

400
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Speaker 1: pork chops, could be pork tenderloin. It could be a steak,

401
00:22:39,760 --> 00:22:42,879
Speaker 1: it could be whatever you want to think about a

402
00:22:43,000 --> 00:22:45,680
Speaker 1: certain you want to think about a few different things

403
00:22:46,080 --> 00:22:49,439
Speaker 1: in terms of vehicles for those things. So what does

404
00:22:49,480 --> 00:22:53,159
Speaker 1: that mean? I talked about it before. You can make

405
00:22:53,200 --> 00:22:55,119
Speaker 1: a pasta dish out of it. You can make a

406
00:22:55,200 --> 00:22:57,760
Speaker 1: rice dish out of it, or a risotto dish. You

407
00:22:57,760 --> 00:23:00,679
Speaker 1: can make a polenta or a great dish out of it.

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00:23:00,720 --> 00:23:02,840
Speaker 1: These are like these are like the foundations for the

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00:23:03,240 --> 00:23:06,399
Speaker 1: for these things that you're going to use. Again, you

410
00:23:06,400 --> 00:23:08,600
Speaker 1: can make a salad out of it, you see what

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00:23:08,600 --> 00:23:11,879
Speaker 1: I'm saying Like that, So just choose a protein or

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Speaker 1: like a base whatever if you're a vegan vegetarian um

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Speaker 1: and then work off of that exactly right. And then

414
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Speaker 1: basically what you want to do is like Column A

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00:23:22,359 --> 00:23:25,359
Speaker 1: is the proteins that you have. Column B are the

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00:23:25,480 --> 00:23:28,960
Speaker 1: vehicles that you can and then you just mix and

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00:23:28,960 --> 00:23:32,040
Speaker 1: matching it. That helps you with grocery shopping too, to

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00:23:32,080 --> 00:23:34,040
Speaker 1: think about it in that way, because then you can

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Speaker 1: get organized column A and just think about it this way.

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Speaker 1: Like being able to make a vitigrette isn't just for salads.

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00:23:43,440 --> 00:23:46,720
Speaker 1: It's it's good as sauces also, and it brings back

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00:23:46,840 --> 00:23:51,719
Speaker 1: leftovers back to life because it creates juiciness. It creates

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Speaker 1: that that that moisture that you're looking for, that extra

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Speaker 1: flavor I mean, because you're like you're you're you're dousing

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Speaker 1: whatever it is maybe maybe the chicken breasts got dry overnight,

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Speaker 1: you know, in the refrigerators, was a little dry. But

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Speaker 1: if you make a dressing and it has you know,

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Speaker 1: lemon or red wine, vinegar and some beautiful olive oil,

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Speaker 1: maybe some like some shallots in it and some mustard,

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Speaker 1: I mean, just think that's gonna wake it up. So

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Speaker 1: you can put it on top of a salad, put

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00:24:17,960 --> 00:24:20,080
Speaker 1: the dressing on top of it, or you can heat

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Speaker 1: up in the oven. Put it in some rice, you know,

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Speaker 1: would you know, make you make your own version of

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Speaker 1: chicken and rice. Pour the vinegrette on top of it.

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Speaker 1: It's gonna be delicious. When was the last time you

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Speaker 1: used a microwave? Uh? The last time I used a microwave?

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Speaker 1: I used it to heat up um, a fancy chocolate

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00:24:40,720 --> 00:24:46,480
Speaker 1: sauce in a in a jar like recently three years ago.

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Speaker 1: I used to have with my old house. It was

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Speaker 1: it came. It came with a microwave. I don't have

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Speaker 1: a microwave here, I know you do, whatever have a microwave. No,

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00:24:57,359 --> 00:24:59,600
Speaker 1: I don't have microwaves. I don't. I don't. I mean

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Speaker 1: I think that they're useful for certain things. I don't

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Speaker 1: want to like how do you make popcorn in a

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Speaker 1: pan in a pot teach zone? All right, thanks for

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Speaker 1: the tips, you got it. Always Hungry is created by

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Speaker 1: Bobby Flay and Sophie Flay. Our executive producer is Christopher Hasiotis.

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00:25:19,000 --> 00:25:22,280
Speaker 1: Always Hungry is produced, edited, and mixed by Jonathan Howks Dressler.

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00:25:22,400 --> 00:25:26,000
Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcast

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00:25:26,040 --> 00:25:28,640
Speaker 1: from My Heart Radio, visit the I Heart Radio app,

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00:25:28,720 --> 00:25:32,159
Speaker 1: Apple Podcast, or wherever you listen to your favorite shows.