1 00:00:06,360 --> 00:00:09,160 Speaker 1: Hi everybody. I'm Kelsey Nixon and this is Kitchen Prescription, 2 00:00:09,320 --> 00:00:11,200 Speaker 1: the podcast you listen to when you don't know what 3 00:00:11,280 --> 00:00:14,920 Speaker 1: to make for dinner. Today is episode seventy nine, Spring 4 00:00:15,080 --> 00:00:19,000 Speaker 1: Pantry Refresh. It feels like we are smack dab in 5 00:00:19,040 --> 00:00:21,880 Speaker 1: the middle of spring, and my allergies won't let me 6 00:00:22,040 --> 00:00:25,400 Speaker 1: forget it. But aside from my allergies, the other things 7 00:00:25,440 --> 00:00:29,319 Speaker 1: reminding me of spring are blossoms on the trees, the 8 00:00:29,360 --> 00:00:32,919 Speaker 1: warmer weather, longer days, maybe a little bit of an 9 00:00:32,960 --> 00:00:35,199 Speaker 1: itch to spring clean or tidy up some of the 10 00:00:35,240 --> 00:00:38,600 Speaker 1: systems in my life. So today we're going to chat 11 00:00:38,800 --> 00:00:44,800 Speaker 1: about tidying up specifically your pantry for spring, and focusing 12 00:00:44,880 --> 00:00:47,879 Speaker 1: on a few shortcut ingredients I like to keep on 13 00:00:48,479 --> 00:00:50,440 Speaker 1: hand or in my pantry that turn into quick and 14 00:00:50,479 --> 00:00:54,360 Speaker 1: easy spring dinners that save me on extra busy nights. Now, 15 00:00:54,400 --> 00:00:59,640 Speaker 1: when I say pantry, it's inclusive of your dry pantry, 16 00:01:00,320 --> 00:01:03,400 Speaker 1: your fridge, and your freezer, because to me, anything that 17 00:01:03,440 --> 00:01:06,520 Speaker 1: lives in the pantry is something like that stays there 18 00:01:06,560 --> 00:01:09,440 Speaker 1: for a while, right, that's not going to go bad immediately. 19 00:01:09,480 --> 00:01:11,600 Speaker 1: So obviously we have things in both the fridge and 20 00:01:11,720 --> 00:01:14,200 Speaker 1: the freezer that can stick around for a while, but 21 00:01:14,240 --> 00:01:16,840 Speaker 1: I'm excited to kind of walk you through some of 22 00:01:16,880 --> 00:01:19,720 Speaker 1: those ingredients. But before we really get into it, what 23 00:01:19,800 --> 00:01:22,320 Speaker 1: I want to do is start this podcast the way 24 00:01:22,319 --> 00:01:25,920 Speaker 1: we always do by giving you three ideas of recipes 25 00:01:25,959 --> 00:01:27,960 Speaker 1: you could throw on your meal plan for the week. 26 00:01:28,319 --> 00:01:31,679 Speaker 1: We can almost all agree that the hardest part of 27 00:01:31,840 --> 00:01:35,000 Speaker 1: making dinner is simply deciding what to make, So hopefully 28 00:01:35,000 --> 00:01:37,240 Speaker 1: by sharing a few ideas with you guys every week, 29 00:01:37,319 --> 00:01:40,399 Speaker 1: it helps with your decision fatigue a bit. I swear 30 00:01:40,480 --> 00:01:43,760 Speaker 1: that mapping up my meals in advance has single handedly 31 00:01:43,840 --> 00:01:47,960 Speaker 1: been the most pivotal part of me getting dinner under 32 00:01:48,000 --> 00:01:50,960 Speaker 1: control in my house, and I think it's one of 33 00:01:51,000 --> 00:01:55,080 Speaker 1: the most valuable habits you can develop. So with that, 34 00:01:55,320 --> 00:01:57,840 Speaker 1: this is what we're making this week. First recipe. We 35 00:01:57,920 --> 00:02:01,880 Speaker 1: are making these keen waspyed potato with a lime basil vinegread. 36 00:02:02,440 --> 00:02:04,680 Speaker 1: And what you really need to know here is that 37 00:02:04,920 --> 00:02:09,120 Speaker 1: lime basil vinegread is out of this world delicious, so 38 00:02:09,120 --> 00:02:11,520 Speaker 1: so good. For the past year, I've tried to eat 39 00:02:11,520 --> 00:02:14,120 Speaker 1: a salad most days, like almost every day for lunch, 40 00:02:14,760 --> 00:02:17,440 Speaker 1: and I have just fallen in love with the simple 41 00:02:17,800 --> 00:02:20,519 Speaker 1: salad dressing that I make at home, so I'm constantly 42 00:02:21,200 --> 00:02:23,320 Speaker 1: kind of switching things up here and there. And I 43 00:02:23,320 --> 00:02:26,400 Speaker 1: have kind of a traditional basil vinegrete, but I swapped 44 00:02:26,960 --> 00:02:29,840 Speaker 1: the acid like the vinegar and the recipe for lime juice, 45 00:02:29,880 --> 00:02:33,000 Speaker 1: and oh jeez, it's so good, you guys. There's sweet 46 00:02:33,000 --> 00:02:36,639 Speaker 1: potatoes in this, there's black beans. I add pickled onions 47 00:02:36,680 --> 00:02:40,440 Speaker 1: to this as well, and that quinoa that you add 48 00:02:40,480 --> 00:02:43,960 Speaker 1: to a salad to make it heartier is awesome. In quinoa, 49 00:02:44,120 --> 00:02:47,080 Speaker 1: I believe, more than any other grain, has the most 50 00:02:47,320 --> 00:02:51,560 Speaker 1: protein per serving, So I like that aspect too. When 51 00:02:51,600 --> 00:02:56,400 Speaker 1: I don't want to do like a traditional protein, I 52 00:02:56,400 --> 00:02:59,200 Speaker 1: can add quinoa, and that with the beans makes this 53 00:02:59,600 --> 00:03:02,079 Speaker 1: a little bit more filling and substantial and kind of 54 00:03:02,160 --> 00:03:04,640 Speaker 1: hits more of those things that are important to me 55 00:03:04,720 --> 00:03:06,839 Speaker 1: when it comes to creating like a well rounded meal. 56 00:03:06,880 --> 00:03:09,280 Speaker 1: Those are good. It's really easy to deconstruct for my kids, 57 00:03:09,280 --> 00:03:13,520 Speaker 1: which is always super important to me. Next, I'm doing 58 00:03:13,800 --> 00:03:17,440 Speaker 1: a slow cooker recipe these Greek shredded pork ptas, and 59 00:03:17,520 --> 00:03:21,040 Speaker 1: I love this recipe because the shredded pork is kind 60 00:03:21,040 --> 00:03:23,200 Speaker 1: of like a bulk protein that I can use for 61 00:03:23,320 --> 00:03:26,000 Speaker 1: lots of things. So obviously I'm going to use this 62 00:03:26,040 --> 00:03:27,600 Speaker 1: to make the pedas, and I'm going to make like 63 00:03:27,600 --> 00:03:30,720 Speaker 1: a yummy yogurt zatziki sauce and a little cucumber salad 64 00:03:30,720 --> 00:03:33,840 Speaker 1: to go with it. But I can use the leftover 65 00:03:33,919 --> 00:03:37,320 Speaker 1: shredded pork for other recipes, which takes me to my 66 00:03:37,360 --> 00:03:40,400 Speaker 1: third recipe. I'm going to make these ginger pork and 67 00:03:40,480 --> 00:03:43,320 Speaker 1: rice bowls with pickled edgies. And the traditional way that 68 00:03:43,360 --> 00:03:45,880 Speaker 1: the recipe is written, like the way I wrote it initially, 69 00:03:46,040 --> 00:03:49,280 Speaker 1: is with ground pork, but since I'm going to have 70 00:03:49,360 --> 00:03:52,120 Speaker 1: leftover shredded pork, I'm just going to slightly modify the 71 00:03:52,160 --> 00:03:56,480 Speaker 1: recipe so that I don't have to make something completely new, 72 00:03:56,720 --> 00:03:59,320 Speaker 1: so I put that on the menu. Sometimes I'll do 73 00:03:59,360 --> 00:04:02,200 Speaker 1: that when I want to take advantage of kind of 74 00:04:02,320 --> 00:04:04,360 Speaker 1: getting it two for one meal where I make the 75 00:04:04,440 --> 00:04:06,520 Speaker 1: bulk of something one time and look, we're going like 76 00:04:06,560 --> 00:04:09,680 Speaker 1: with a Greek flavor profile, but then by just adding 77 00:04:09,680 --> 00:04:13,400 Speaker 1: a few slightly different ingredients to that same meat, I 78 00:04:13,440 --> 00:04:16,839 Speaker 1: get something totally different with that ginger pork and rice, 79 00:04:16,920 --> 00:04:19,839 Speaker 1: which is kind of the Asian flair. So that's what's 80 00:04:19,839 --> 00:04:23,280 Speaker 1: on my plan for the week. Hopefully that helps you 81 00:04:23,360 --> 00:04:25,200 Speaker 1: as you begin to think about what you're going to 82 00:04:25,200 --> 00:04:27,560 Speaker 1: plan for the upcoming week. You can find and print 83 00:04:27,560 --> 00:04:30,320 Speaker 1: all of these recipes and re spee Club individually or 84 00:04:30,360 --> 00:04:32,559 Speaker 1: in our weekly meal plan with our easy to follow 85 00:04:32,600 --> 00:04:36,240 Speaker 1: shopping list that's broken down by recipe. The difference between 86 00:04:36,320 --> 00:04:39,839 Speaker 1: Recipe Club and a standard food site or blog is 87 00:04:39,839 --> 00:04:42,400 Speaker 1: that it really is designed to be a simple dinner 88 00:04:42,480 --> 00:04:45,080 Speaker 1: system that you can return to over and over again 89 00:04:45,520 --> 00:04:48,080 Speaker 1: as you manage the ebbs and flows of your life. 90 00:04:48,279 --> 00:04:50,839 Speaker 1: You'll never see any ads or long blog posts or 91 00:04:50,920 --> 00:04:56,560 Speaker 1: drawn out stories about asparagus, just the recipes, simple resources, 92 00:04:56,839 --> 00:04:58,360 Speaker 1: and the meal plans you need to help you get 93 00:04:58,400 --> 00:05:01,720 Speaker 1: dinner on the table. So really love the resource and 94 00:05:01,800 --> 00:05:05,000 Speaker 1: it helps me so much manage this very big part 95 00:05:05,040 --> 00:05:07,760 Speaker 1: of my life, which is feeding me and my family. Okay, 96 00:05:07,839 --> 00:05:10,240 Speaker 1: let's jump into the back half of the podcast and 97 00:05:10,320 --> 00:05:18,599 Speaker 1: chat about giving your pantry a spring refreshing. So we 98 00:05:18,680 --> 00:05:21,400 Speaker 1: moved into our current home just about a little over 99 00:05:21,440 --> 00:05:24,640 Speaker 1: a year ago, and at that time I spent a 100 00:05:24,720 --> 00:05:27,479 Speaker 1: lot of time getting my kitchen in order. I knew 101 00:05:27,520 --> 00:05:29,320 Speaker 1: I was going to be working from home, and it 102 00:05:29,400 --> 00:05:32,200 Speaker 1: just was important to me to set up like smart systems. 103 00:05:32,839 --> 00:05:35,040 Speaker 1: In fact, if you scroll back through my Instagram feed, 104 00:05:35,080 --> 00:05:38,160 Speaker 1: you can see how I broke down every single cupboard 105 00:05:38,279 --> 00:05:40,880 Speaker 1: and cabinet drawer in my kitchen to show you the 106 00:05:41,000 --> 00:05:43,920 Speaker 1: essentials that I rely on every single day. But one 107 00:05:43,960 --> 00:05:47,600 Speaker 1: part of the series that I included was my pantry, naturally, 108 00:05:48,000 --> 00:05:50,120 Speaker 1: and it was time for me to give that a 109 00:05:50,200 --> 00:05:52,760 Speaker 1: bit of a refresh. Now, just like I talked at 110 00:05:52,800 --> 00:05:55,479 Speaker 1: the top of the episode, when I say pantry to me, 111 00:05:55,600 --> 00:05:57,680 Speaker 1: it includes three things. The fridge, the freezer, and the 112 00:05:57,720 --> 00:06:00,520 Speaker 1: dry pantry, So keep in mind, and that's what we're 113 00:06:00,520 --> 00:06:04,039 Speaker 1: going to reference here. We just in that dry pantry, 114 00:06:04,120 --> 00:06:06,239 Speaker 1: we had one too many loose bags of half eaten 115 00:06:06,279 --> 00:06:09,760 Speaker 1: chips in random snacks that my kids once loved and 116 00:06:09,839 --> 00:06:12,400 Speaker 1: have since decided they no longer like, and I just 117 00:06:12,440 --> 00:06:15,080 Speaker 1: needed to clean it out. So in doing so, I 118 00:06:15,240 --> 00:06:17,640 Speaker 1: made sure that I was stocked up on a few 119 00:06:17,800 --> 00:06:21,200 Speaker 1: ingredients that turn into quick and easy recipes for this 120 00:06:21,360 --> 00:06:24,120 Speaker 1: springy time of year. And I couldn't help myself from 121 00:06:24,120 --> 00:06:27,240 Speaker 1: thinking everyone knows about these, right, maybe we need to 122 00:06:27,279 --> 00:06:30,120 Speaker 1: record a podcast episode to make sure you've got some 123 00:06:30,240 --> 00:06:33,240 Speaker 1: of these spring staples on hand that really do turn 124 00:06:33,279 --> 00:06:36,440 Speaker 1: into the easiest dinners. So let's get into it. If 125 00:06:36,480 --> 00:06:39,040 Speaker 1: you are feeling the poll to really organize your pantry. 126 00:06:39,440 --> 00:06:42,640 Speaker 1: In Recipe Club, you'll find a complete guide to organizing 127 00:06:42,680 --> 00:06:45,239 Speaker 1: your fridge, freezer, and pantry that will walk you through 128 00:06:45,800 --> 00:06:47,880 Speaker 1: the simple steps you could take to do this over 129 00:06:47,920 --> 00:06:50,720 Speaker 1: a weekend, including all of the products I swear by, 130 00:06:50,960 --> 00:06:53,840 Speaker 1: how I like to label things, how you put actual 131 00:06:53,920 --> 00:06:56,840 Speaker 1: systems in place to make sure that the new organization 132 00:06:56,920 --> 00:07:01,440 Speaker 1: will work and it will benefit the dynamic of your household. 133 00:07:01,920 --> 00:07:06,000 Speaker 1: But regardless of whether things are physically organized, let's talk 134 00:07:06,040 --> 00:07:08,919 Speaker 1: about the few ingredients that you should really have on 135 00:07:09,000 --> 00:07:10,680 Speaker 1: hand this time of year, or at least the ones 136 00:07:10,680 --> 00:07:13,880 Speaker 1: that are working well for my family. So let's define 137 00:07:13,920 --> 00:07:18,440 Speaker 1: what I mean by shortcut ingredient. Basically, here are the 138 00:07:18,440 --> 00:07:21,080 Speaker 1: stipulations that I require for an ingredient to be considered 139 00:07:21,120 --> 00:07:23,960 Speaker 1: a shortcut ingredient. It needs to be something that lasts 140 00:07:23,960 --> 00:07:27,640 Speaker 1: a long time, or a shelf stable that can easily 141 00:07:27,680 --> 00:07:32,320 Speaker 1: initiate an idea for dinner that doesn't require many other ingredients, 142 00:07:32,880 --> 00:07:36,400 Speaker 1: meaning nothing runs the risk of expiring too quickly that 143 00:07:36,520 --> 00:07:38,800 Speaker 1: I'm gonna forget about. I'm going to break them down 144 00:07:38,800 --> 00:07:40,520 Speaker 1: into some category. So we're going to do it? What 145 00:07:40,640 --> 00:07:43,480 Speaker 1: five here? Maybe six? Or I'm gonna talk about a 146 00:07:43,480 --> 00:07:46,040 Speaker 1: sauce I keep on hand, a condiment I keep on hand, 147 00:07:46,080 --> 00:07:51,880 Speaker 1: a protein, a grain produce, and something canned. And we're 148 00:07:51,880 --> 00:07:55,120 Speaker 1: gonna start with sauce. So sauce for this time of year. Pesto. 149 00:07:56,200 --> 00:07:58,760 Speaker 1: Ooh how I love my pesto. And if you're wanting 150 00:07:58,800 --> 00:08:01,640 Speaker 1: to know, my favorite of all time is the Kirkland 151 00:08:01,640 --> 00:08:05,600 Speaker 1: brand pesto from Costco. I think it is great if 152 00:08:05,640 --> 00:08:09,440 Speaker 1: you're not a Costco shopper. I really like the walnut 153 00:08:09,600 --> 00:08:12,600 Speaker 1: kale pesto at Trader Joe's that's in the refrigerated section, 154 00:08:12,800 --> 00:08:15,400 Speaker 1: not the jarred pesto. It's not as good, but that's 155 00:08:15,400 --> 00:08:19,000 Speaker 1: another one I really like. But I feel like we 156 00:08:19,080 --> 00:08:21,440 Speaker 1: do weird big spaghetti fans here, Like I make a 157 00:08:21,440 --> 00:08:25,080 Speaker 1: lot of pasta. My kids love spaghetti, but I tend 158 00:08:25,120 --> 00:08:28,320 Speaker 1: to rely more on that jarred Marinera in the fall 159 00:08:28,400 --> 00:08:30,960 Speaker 1: and winter months, and I like to switch things up 160 00:08:30,960 --> 00:08:34,840 Speaker 1: with pesto in the spring and summer. It kind of 161 00:08:34,880 --> 00:08:37,079 Speaker 1: just feels like a nice way to mix up spaghetti nights. 162 00:08:37,520 --> 00:08:40,040 Speaker 1: And sometimes I will add like a splash of heavy 163 00:08:40,040 --> 00:08:43,240 Speaker 1: cream to pesto. So I'm literally putting like pesto in 164 00:08:43,280 --> 00:08:45,160 Speaker 1: the skillet with a little bit of cream and a 165 00:08:45,160 --> 00:08:47,760 Speaker 1: little bit of lemon and some parmesan, and I make 166 00:08:47,760 --> 00:08:50,920 Speaker 1: it into a sauce and it's delicious tossed with spaghetti. 167 00:08:51,480 --> 00:08:54,680 Speaker 1: It can also be a great marinad for meat. It 168 00:08:54,720 --> 00:08:56,920 Speaker 1: could be a great spread on a sandwich, especially if 169 00:08:56,920 --> 00:08:58,680 Speaker 1: you combine it with a little bit of Mannis to 170 00:08:58,720 --> 00:09:01,880 Speaker 1: make an aoli. Or it can be a base for 171 00:09:02,000 --> 00:09:05,640 Speaker 1: making a springy vinegarette or sauce. Like you could take 172 00:09:06,120 --> 00:09:08,480 Speaker 1: a tablespoon of pesto, put it in a mason jar, 173 00:09:09,000 --> 00:09:11,480 Speaker 1: add some red wine vinegar, add a little bit of 174 00:09:11,520 --> 00:09:15,800 Speaker 1: olive oil, add a shalat and salt and pepper, and 175 00:09:15,880 --> 00:09:18,320 Speaker 1: shake that baby up and you got yourself a pesto vinegrette, 176 00:09:18,320 --> 00:09:22,400 Speaker 1: which is going to be dealish. So Pesto's awesome. I 177 00:09:22,440 --> 00:09:24,720 Speaker 1: love it. I do tend to use it more in 178 00:09:24,760 --> 00:09:27,360 Speaker 1: the spring and summer. But if I look at it, 179 00:09:27,440 --> 00:09:32,560 Speaker 1: I know, oh I can do you know, roasted turkey 180 00:09:32,600 --> 00:09:35,439 Speaker 1: sandwiches with a little pesto aoli, And that's going to 181 00:09:35,480 --> 00:09:39,200 Speaker 1: feel more exciting than the grilled cheese sandwiches that we've 182 00:09:39,200 --> 00:09:42,040 Speaker 1: been had in rotation. Or I'm going to do this 183 00:09:43,160 --> 00:09:46,320 Speaker 1: pasta dish with the pesto cream and lemon. Or I'm 184 00:09:46,360 --> 00:09:49,840 Speaker 1: going to do Oh, I've got some chicken tenders in 185 00:09:50,040 --> 00:09:52,360 Speaker 1: the refrigerator that are raw. I'm going to add some 186 00:09:52,440 --> 00:09:55,840 Speaker 1: pesto and a squeeze of lemon and marinate those and 187 00:09:55,880 --> 00:09:58,880 Speaker 1: serve it with rice and sliced tomatoes. You see what 188 00:09:58,920 --> 00:10:00,920 Speaker 1: I mean? Do you see how like the one ingredient 189 00:10:01,040 --> 00:10:03,920 Speaker 1: just kind of initiates some ideas. So that's a pest 190 00:10:03,920 --> 00:10:08,679 Speaker 1: it does for me. The condiment Greek yogurt. Now this 191 00:10:09,000 --> 00:10:11,360 Speaker 1: I realized this is like pretty generic and most of 192 00:10:11,400 --> 00:10:13,640 Speaker 1: you are not opening your fridge looking at Greek yogurt 193 00:10:13,640 --> 00:10:15,600 Speaker 1: and saying, oh, now I know what to make for dinner, 194 00:10:16,040 --> 00:10:19,240 Speaker 1: but maybe you should be. So here's a couple of 195 00:10:19,280 --> 00:10:23,040 Speaker 1: things beyond building your yogurt parfe in the morning that 196 00:10:23,080 --> 00:10:25,920 Speaker 1: you can think of Greek yogurt when it comes to dinner. 197 00:10:26,280 --> 00:10:30,920 Speaker 1: It's great for marinating meat. It really is, like, especially 198 00:10:30,960 --> 00:10:35,520 Speaker 1: if you have like chicken or pork, you take a 199 00:10:35,559 --> 00:10:38,440 Speaker 1: couple spoonfuls of Greek yogurt and some sort of spice, 200 00:10:38,480 --> 00:10:42,160 Speaker 1: Like I love my Cavender's Greek seasoning and a squeeze 201 00:10:42,160 --> 00:10:44,360 Speaker 1: of lemon. I know, guys, I bet you can't guess 202 00:10:44,360 --> 00:10:48,079 Speaker 1: what produces I'm on a lemon cack, and I'm kind 203 00:10:48,080 --> 00:10:52,560 Speaker 1: of always on a lemon cack. But that to marinate 204 00:10:52,640 --> 00:10:55,920 Speaker 1: some chicken in so good. And then guess what that 205 00:10:56,080 --> 00:11:00,280 Speaker 1: exact same thing, the yogurt, the Greek seasoning, the splash 206 00:11:00,320 --> 00:11:02,920 Speaker 1: of lemon, the salt pepper. That can be a sauce 207 00:11:03,200 --> 00:11:07,120 Speaker 1: as well. That's a delicious yogurt sauce to serve with 208 00:11:07,200 --> 00:11:11,160 Speaker 1: the chicken. You grill after it's been marinating, and you 209 00:11:11,200 --> 00:11:13,959 Speaker 1: make some sort of grain, whether it's couscous or rice 210 00:11:14,080 --> 00:11:17,680 Speaker 1: or quinoa or whatever, and you do a little salad 211 00:11:17,679 --> 00:11:20,240 Speaker 1: of cucumbers and tomatoes and you got your yogurt sauce. Guys, 212 00:11:20,280 --> 00:11:22,600 Speaker 1: that is not hard, especially you do it once to 213 00:11:22,600 --> 00:11:25,080 Speaker 1: be're like, I got this. Think about yogurt when it 214 00:11:25,080 --> 00:11:27,960 Speaker 1: comes to marinads. Think about those really simple sauces you 215 00:11:28,000 --> 00:11:33,920 Speaker 1: can pull together. You also can use Greek yogurt as 216 00:11:33,960 --> 00:11:36,720 Speaker 1: a base for creamy dressings if you're doing grain bowls 217 00:11:36,760 --> 00:11:40,240 Speaker 1: or salads. But that is something to think about. Or 218 00:11:40,320 --> 00:11:42,400 Speaker 1: oh my gosh, I just did this. I just did 219 00:11:42,480 --> 00:11:45,960 Speaker 1: this hummus bowl. Talk about opening your fridge and being like, 220 00:11:46,040 --> 00:11:47,920 Speaker 1: what are things I always have in here? Hummus and 221 00:11:47,960 --> 00:11:52,600 Speaker 1: Greek yogurt. You take some shredded chicken, rotisserie chicken, some 222 00:11:52,640 --> 00:11:55,280 Speaker 1: sort of green a big old dollup of Greek yogurt, 223 00:11:55,360 --> 00:11:58,439 Speaker 1: a big old dollup of hummus, some cucumbers, some tomatoes. 224 00:11:58,440 --> 00:12:00,599 Speaker 1: You got yourself a hummus bowl delicious. Some beans for 225 00:12:00,760 --> 00:12:05,160 Speaker 1: some white beans in there? Yum? All right. Protein cubed panchetta. 226 00:12:05,240 --> 00:12:07,480 Speaker 1: Now this is something you probably don't have in your fridge, 227 00:12:07,559 --> 00:12:09,760 Speaker 1: but I have had a package or two of this 228 00:12:09,840 --> 00:12:13,040 Speaker 1: in my fridge for the past cup couple of years, 229 00:12:13,080 --> 00:12:16,160 Speaker 1: honestly because it's the easiest way to add a quick 230 00:12:16,400 --> 00:12:19,800 Speaker 1: protein element to a dish that satisfies the likes and 231 00:12:19,840 --> 00:12:23,360 Speaker 1: dislikes of everyone in my family. I use it so 232 00:12:23,600 --> 00:12:26,640 Speaker 1: often for topping pasta dishes, or I'll throw it in 233 00:12:26,640 --> 00:12:28,440 Speaker 1: a fritat. It's one of the main ingredients in my 234 00:12:28,480 --> 00:12:32,079 Speaker 1: five ingredient for Tata. I fed my veggie one. That's 235 00:12:32,080 --> 00:12:34,120 Speaker 1: so yummy. Oh it just made it. That really is 236 00:12:34,160 --> 00:12:35,960 Speaker 1: such a good recipe. If you're a messpeak club and 237 00:12:35,960 --> 00:12:38,280 Speaker 1: you've not made the veggie for Tata. Promise me you'll 238 00:12:38,280 --> 00:12:41,240 Speaker 1: do it this week. It's so good. But what it 239 00:12:41,280 --> 00:12:45,800 Speaker 1: is is it's like it's panchetta that's been diced really small, 240 00:12:45,880 --> 00:12:47,800 Speaker 1: and so you can just toss it into a skillet 241 00:12:47,800 --> 00:12:49,880 Speaker 1: and it crisps up and maybe like I don't know, 242 00:12:50,120 --> 00:12:53,520 Speaker 1: two to three minutes, and it's got like eleven grams 243 00:12:53,520 --> 00:12:56,560 Speaker 1: of protein in it, and it's salty and a little 244 00:12:56,600 --> 00:13:00,559 Speaker 1: bit fat like it just it's rich. It's so nice. 245 00:13:00,679 --> 00:13:05,160 Speaker 1: So it's great sprinkled over like a little like creamy 246 00:13:05,200 --> 00:13:09,439 Speaker 1: pasta dish or on a salad like I have a 247 00:13:09,520 --> 00:13:12,120 Speaker 1: lemon basil pasta salad. I actually just made it this 248 00:13:12,160 --> 00:13:15,520 Speaker 1: week and I put that on top of it. It's 249 00:13:15,559 --> 00:13:18,880 Speaker 1: just nice. It's like a it's like a fancy bacon bit, guys. 250 00:13:19,080 --> 00:13:21,960 Speaker 1: I have bought it at all sorts of different grocery stores. 251 00:13:22,240 --> 00:13:25,080 Speaker 1: I do get mine most often at Trader Joe's because 252 00:13:25,120 --> 00:13:27,680 Speaker 1: it's the cheapest. It's like three twenty nine for a package, 253 00:13:27,720 --> 00:13:30,000 Speaker 1: I think a five ounce package. But I've also bought 254 00:13:30,040 --> 00:13:32,200 Speaker 1: it at Albertson's. I have bought it at Pavilions. I 255 00:13:32,240 --> 00:13:34,480 Speaker 1: have bought it at Kroger. I've bought it at Walmart, 256 00:13:34,760 --> 00:13:37,040 Speaker 1: So just if you haven't used that product, you might 257 00:13:37,080 --> 00:13:40,280 Speaker 1: really like it. It's really easy to use. It's similar 258 00:13:40,360 --> 00:13:44,400 Speaker 1: to bacon, but it's already cut and I actually think 259 00:13:44,440 --> 00:13:46,400 Speaker 1: I prefer it's less fatty, and so I kind of 260 00:13:46,400 --> 00:13:49,840 Speaker 1: prefer the flavor better too, So Cube Panchetta love it. 261 00:13:50,520 --> 00:13:54,199 Speaker 1: For the grain quinoa. I already mentioned this earlier because 262 00:13:54,440 --> 00:13:58,200 Speaker 1: I genuinely am on a kick. I am loving Keenwah lately. 263 00:13:58,320 --> 00:14:01,360 Speaker 1: I love all the protein it hasn't it, So that 264 00:14:01,720 --> 00:14:04,880 Speaker 1: tends to be the grain I'm reaching for most right now. 265 00:14:05,320 --> 00:14:07,680 Speaker 1: Also because it cooks so fast. It cooks in like 266 00:14:07,800 --> 00:14:11,400 Speaker 1: under ten minutes. I mean that in couscusert, I mean 267 00:14:11,440 --> 00:14:14,280 Speaker 1: all these grains. Nothing takes really that long to cook. 268 00:14:14,280 --> 00:14:17,520 Speaker 1: Maybe a wild rice or even brown rice. But I 269 00:14:17,520 --> 00:14:19,760 Speaker 1: feel like in the fall, I do a lot of farrow, 270 00:14:20,440 --> 00:14:23,960 Speaker 1: and I've been doing a lot of just straight like 271 00:14:24,000 --> 00:14:26,520 Speaker 1: either white or brown rice lately. And now I'm on 272 00:14:26,560 --> 00:14:30,160 Speaker 1: my Quenwok kick, So that's when I'm reaching for the most. 273 00:14:30,160 --> 00:14:32,600 Speaker 1: My best tip there, And you could do this as 274 00:14:32,640 --> 00:14:36,320 Speaker 1: a side for you know, your grilled chicken or whatever, 275 00:14:36,760 --> 00:14:39,280 Speaker 1: or you could add this to any sort of bowl, 276 00:14:39,520 --> 00:14:44,040 Speaker 1: a buruta bowl, a salad bowl, your hummus bowl, and 277 00:14:44,120 --> 00:14:46,160 Speaker 1: it's just going to bulk it up a bit. But 278 00:14:46,280 --> 00:14:48,480 Speaker 1: when you cook it, you can cook the quin wat 279 00:14:48,520 --> 00:14:51,280 Speaker 1: in just straight water. That's probably how the package directions 280 00:14:51,280 --> 00:14:52,920 Speaker 1: are going to tell you to do it. But I 281 00:14:52,960 --> 00:14:57,200 Speaker 1: almost always like to cook my grains, especially quenoat in 282 00:14:57,600 --> 00:15:02,120 Speaker 1: broth that could be broth or stop chicken broth, beef 283 00:15:02,160 --> 00:15:05,760 Speaker 1: broth that it just it adds extra flavor and so 284 00:15:06,120 --> 00:15:08,080 Speaker 1: keep that in mind. And it's just the one to 285 00:15:08,120 --> 00:15:10,040 Speaker 1: one swap. So if it calls for a cup of water, 286 00:15:10,120 --> 00:15:12,000 Speaker 1: you do a cup of broth or stock, and it's 287 00:15:12,000 --> 00:15:17,040 Speaker 1: so yummy produce. I know, shocker lemon. I have a 288 00:15:17,080 --> 00:15:19,800 Speaker 1: reputation for loving lemons, and I won't apologize for it. 289 00:15:19,920 --> 00:15:22,960 Speaker 1: I'll admit that I have. I can't I can have 290 00:15:23,160 --> 00:15:25,960 Speaker 1: a heavy hand with lemon, but my goodness, I love 291 00:15:26,000 --> 00:15:30,640 Speaker 1: it when I see lemons in my pantry. I know 292 00:15:30,920 --> 00:15:34,520 Speaker 1: that I can make a quick catchio pepe, which is 293 00:15:34,600 --> 00:15:37,400 Speaker 1: a five ingredient pasta dish. It's an recipe club a 294 00:15:37,480 --> 00:15:40,800 Speaker 1: chicken pacata, which is a really basic lemon pant sauce, 295 00:15:41,320 --> 00:15:44,720 Speaker 1: or the simplest of all. I can make air fryer salmon, 296 00:15:45,040 --> 00:15:48,160 Speaker 1: squeeze a little lemon over the top, or shrimp. It's 297 00:15:48,200 --> 00:15:50,800 Speaker 1: great with shrimp too, and it is so fresh and light, 298 00:15:51,240 --> 00:15:53,720 Speaker 1: and hey, make that yogurt sauce. Make that yogurt sauce 299 00:15:53,760 --> 00:15:55,240 Speaker 1: to go on top of your salmon. It's gonna be 300 00:15:55,320 --> 00:15:59,400 Speaker 1: so good. Okay, And finally canned, this one feels a 301 00:15:59,480 --> 00:16:02,240 Speaker 1: little bit more or out of left field. Coconut milk. 302 00:16:02,640 --> 00:16:05,160 Speaker 1: I have loved adding a can of coconut milk to 303 00:16:05,360 --> 00:16:10,320 Speaker 1: like basic ramen, or let's say, like Costco has a 304 00:16:10,360 --> 00:16:13,200 Speaker 1: couple of curries. I'm trying to suky I think it's 305 00:16:13,200 --> 00:16:16,280 Speaker 1: Suki is the brand Suki's curries. She's got like a 306 00:16:16,360 --> 00:16:20,360 Speaker 1: mango one and a ticket masala. But sometimes they will 307 00:16:20,360 --> 00:16:23,040 Speaker 1: get that into stretch it. I will add a can 308 00:16:23,080 --> 00:16:27,640 Speaker 1: of coconut milk and like some cherry tomatoes, you could 309 00:16:27,640 --> 00:16:29,960 Speaker 1: throw some broccoli in there, and that ends up being 310 00:16:30,000 --> 00:16:34,000 Speaker 1: a really quick meal for me. Noodle bowls when we're 311 00:16:34,320 --> 00:16:37,400 Speaker 1: rice bowled out, or I have a coconut corn chowder 312 00:16:37,440 --> 00:16:40,760 Speaker 1: recipe that I usually have everything on hand for and 313 00:16:40,880 --> 00:16:42,920 Speaker 1: that's so great for kind of a chili spring day. 314 00:16:43,320 --> 00:16:47,040 Speaker 1: So canned coconut milk definitely one I'm reaching for often. 315 00:16:47,120 --> 00:16:49,680 Speaker 1: I also, if you're a Trader drove shopper, there's a 316 00:16:49,720 --> 00:16:54,160 Speaker 1: five ingredient recipe and recipe club for veggie coconut curry 317 00:16:54,400 --> 00:16:56,760 Speaker 1: and it you know it uses. They have a jar 318 00:16:56,920 --> 00:16:59,000 Speaker 1: of Thai yellow curry sauce. I use a can of 319 00:16:59,000 --> 00:17:03,240 Speaker 1: coconut milk. They have a sterfive veggie blend rice and 320 00:17:03,480 --> 00:17:05,800 Speaker 1: I think I throw Cilantro's that a fitth ingredient. But 321 00:17:05,960 --> 00:17:10,920 Speaker 1: that's a really easy meal that I will reach for often. Also, 322 00:17:10,920 --> 00:17:12,159 Speaker 1: I want to make sure that if you are in 323 00:17:12,160 --> 00:17:14,200 Speaker 1: the club, you know that we have a search by 324 00:17:14,320 --> 00:17:16,959 Speaker 1: ingredient function, so that when you click on any of 325 00:17:17,000 --> 00:17:20,119 Speaker 1: these ingredients or really most ingredients you can think of, 326 00:17:20,280 --> 00:17:22,800 Speaker 1: it will pull up a list of recipes that incorporate 327 00:17:23,280 --> 00:17:26,600 Speaker 1: that ingredient. So even if it is marinerosauce, it a 328 00:17:26,640 --> 00:17:28,600 Speaker 1: list all of the recipes and recipe club that use 329 00:17:28,640 --> 00:17:31,040 Speaker 1: marin Ao sauce, or a rotisserie chicken, it'll have all 330 00:17:31,080 --> 00:17:34,600 Speaker 1: of our rotissery chicken recipes listed, or coconut milk or 331 00:17:35,240 --> 00:17:38,960 Speaker 1: you know, pesto, And so that's a really nice way 332 00:17:39,080 --> 00:17:41,760 Speaker 1: if you're meal planning and you're looking at what you 333 00:17:41,840 --> 00:17:45,000 Speaker 1: have on hand first, which is what I recommend. Then 334 00:17:45,359 --> 00:17:47,840 Speaker 1: you can have some ideas for what I've got six 335 00:17:47,920 --> 00:17:50,040 Speaker 1: jars of marion aiosauce. I gotta start cooking through this. 336 00:17:50,160 --> 00:17:53,000 Speaker 1: What can I make with marinarosauce? And then we've broken 337 00:17:53,000 --> 00:17:56,000 Speaker 1: it down for you that way. So all right, Finally, 338 00:17:56,080 --> 00:17:58,720 Speaker 1: let's finish with the weekly gimme five. This is five 339 00:17:58,760 --> 00:18:01,600 Speaker 1: things that made my life easy are more enjoyable this week. 340 00:18:02,160 --> 00:18:05,679 Speaker 1: First up, kid knives. Now, I have taught a handful 341 00:18:05,720 --> 00:18:08,919 Speaker 1: of cooking classes lately for kid or youth groups in 342 00:18:08,960 --> 00:18:11,679 Speaker 1: my community, and I always find myself pulling out these 343 00:18:11,720 --> 00:18:14,640 Speaker 1: awesome kid knives that are so cheap. They're like ten 344 00:18:14,720 --> 00:18:17,840 Speaker 1: dollars and they have like twenty five thousand reviews. But 345 00:18:17,880 --> 00:18:19,840 Speaker 1: they're a great way to get kids comfortable with using 346 00:18:19,840 --> 00:18:22,760 Speaker 1: a knife in the kitchen when they're just beginning to 347 00:18:22,800 --> 00:18:25,479 Speaker 1: tackle some basic knife skills. I find that they are 348 00:18:25,560 --> 00:18:31,080 Speaker 1: best with soft things like strawberries or even cucumbers, and 349 00:18:31,160 --> 00:18:35,920 Speaker 1: like less great with things like sweet potato. But when 350 00:18:35,960 --> 00:18:38,879 Speaker 1: my kids want to help me, or when I'm holding 351 00:18:38,960 --> 00:18:40,919 Speaker 1: a class with kids, I will pull these out and 352 00:18:40,920 --> 00:18:42,760 Speaker 1: they're so great I've been so happy that I've had 353 00:18:42,800 --> 00:18:46,560 Speaker 1: them for these classes. So they are these nylon knives. 354 00:18:46,600 --> 00:18:50,679 Speaker 1: They're in nylon, they're white, but I think the actual 355 00:18:50,680 --> 00:18:55,920 Speaker 1: material is nylon. So next, magnetic measuring spoons. I traveled 356 00:18:55,920 --> 00:18:57,960 Speaker 1: this past week. I did a little girl's weekend with 357 00:18:58,000 --> 00:19:00,240 Speaker 1: friends from college, and we stayed at an Airbean be 358 00:19:01,040 --> 00:19:04,000 Speaker 1: And you know how when you're cooking it's at an 359 00:19:04,040 --> 00:19:07,159 Speaker 1: Airbnb kitchen and it's so frustrating. Well, this one in 360 00:19:07,200 --> 00:19:11,040 Speaker 1: particular was missing measuring spoons. They had a few loose 361 00:19:11,040 --> 00:19:12,959 Speaker 1: ones rolling around on a drawer, but they were the 362 00:19:13,000 --> 00:19:15,399 Speaker 1: most unhelpful sizes. It was like an eighth of a 363 00:19:15,440 --> 00:19:19,560 Speaker 1: teaspoon and like some random one and a half tablespoon size, 364 00:19:19,600 --> 00:19:22,199 Speaker 1: And I'm like, I just ate a tastepoon. But it 365 00:19:22,240 --> 00:19:24,439 Speaker 1: made me realize how much I really do love my 366 00:19:24,560 --> 00:19:28,240 Speaker 1: magnetic measuring spoons that all stick together. And it made 367 00:19:28,240 --> 00:19:30,720 Speaker 1: me think that all measuring spoons should be magnetic. I 368 00:19:30,760 --> 00:19:32,520 Speaker 1: am sure that they would have not lost all of 369 00:19:32,520 --> 00:19:35,439 Speaker 1: those other ones if they had a magnetic function. So 370 00:19:35,600 --> 00:19:40,200 Speaker 1: this is another really popular item on Amazon. Great stocking 371 00:19:40,240 --> 00:19:43,600 Speaker 1: stuff for great housewarming gift, great you know, thinking of 372 00:19:43,640 --> 00:19:48,040 Speaker 1: you present magnetic measuring spoons. They're the best. Speaking of 373 00:19:48,040 --> 00:19:49,600 Speaker 1: this group of friends that I spent a couple of 374 00:19:49,680 --> 00:19:52,399 Speaker 1: days with. You know how when you're with some friends 375 00:19:52,640 --> 00:19:56,240 Speaker 1: and someone walks out or sits down at the pool 376 00:19:56,400 --> 00:20:00,280 Speaker 1: and everyone says, hey, where did you get that? Well, 377 00:20:00,359 --> 00:20:02,800 Speaker 1: this happened with a friend and a swim cover up. 378 00:20:02,840 --> 00:20:06,200 Speaker 1: It was so chic and so cute, and she immediately 379 00:20:06,240 --> 00:20:08,640 Speaker 1: went into how it was so affordable and the best 380 00:20:08,640 --> 00:20:11,080 Speaker 1: part is that it dries so quickly and it's great 381 00:20:11,119 --> 00:20:14,680 Speaker 1: on any body type. And I'm pretty sure every single 382 00:20:14,720 --> 00:20:17,240 Speaker 1: one of us bought this like right away. So best 383 00:20:17,240 --> 00:20:19,240 Speaker 1: swim cover up. I'll share it on stories, do you 384 00:20:19,280 --> 00:20:21,200 Speaker 1: guys can see it? And then I'll also go out 385 00:20:21,640 --> 00:20:24,440 Speaker 1: in my give me five email that goes out on Fridays. 386 00:20:24,760 --> 00:20:27,720 Speaker 1: And this same friend, who was just on a roll, 387 00:20:28,600 --> 00:20:32,159 Speaker 1: she that night came out for dinner in these really 388 00:20:32,240 --> 00:20:36,919 Speaker 1: cute white legged white pants now a white pant depending 389 00:20:36,920 --> 00:20:39,040 Speaker 1: on where you live. It's not typically something you're gonna 390 00:20:39,040 --> 00:20:42,760 Speaker 1: wear all year round, but these were so cute. They 391 00:20:42,760 --> 00:20:45,480 Speaker 1: were like the perfect wide legged with without being too 392 00:20:45,880 --> 00:20:48,680 Speaker 1: wide leg or too skinny. And she's like, you, guys, 393 00:20:48,760 --> 00:20:52,560 Speaker 1: they cost twenty eight dollars. They're from Target. They're Universal threads. 394 00:20:52,880 --> 00:20:56,800 Speaker 1: They were a nice thick material, and I'm pretty sure 395 00:20:56,800 --> 00:20:58,880 Speaker 1: we all added those to our cards as well because 396 00:20:58,920 --> 00:21:02,000 Speaker 1: she looks so great them and it's a great way 397 00:21:02,040 --> 00:21:04,439 Speaker 1: to try I mean, I love it when, especially when 398 00:21:04,440 --> 00:21:08,000 Speaker 1: I'm going to invest or buy a piece for my 399 00:21:08,160 --> 00:21:10,879 Speaker 1: wardrobe that I know I won't use all year round, 400 00:21:11,920 --> 00:21:13,480 Speaker 1: that's a nice way to try out a trend or 401 00:21:13,520 --> 00:21:16,439 Speaker 1: maybe before I invest in a really expensive pair of something, 402 00:21:16,480 --> 00:21:18,560 Speaker 1: I try the trend first and something that's a little 403 00:21:18,560 --> 00:21:22,080 Speaker 1: more affordable. So these are so great. And then finally, 404 00:21:22,200 --> 00:21:24,280 Speaker 1: this was another Target find that had nothing to do 405 00:21:24,320 --> 00:21:27,960 Speaker 1: with my friends, but they I found these spring entertaining pieces. 406 00:21:28,440 --> 00:21:30,760 Speaker 1: They're like these baking dishes. They had one in a 407 00:21:30,880 --> 00:21:33,640 Speaker 1: nine x thirteen and one in an oval dish, and 408 00:21:33,840 --> 00:21:38,400 Speaker 1: they come with carriers, but like stylish carriers, so it's 409 00:21:38,440 --> 00:21:40,720 Speaker 1: like they've kind of got gold medal and then little 410 00:21:40,720 --> 00:21:44,400 Speaker 1: wood handles and it makes it so easy to transport dishes, 411 00:21:44,480 --> 00:21:47,720 Speaker 1: and also if you're having people over, it just makes 412 00:21:47,760 --> 00:21:49,960 Speaker 1: things look a little more put together. It's almost like 413 00:21:50,000 --> 00:21:53,040 Speaker 1: a holder for the dish. Love them. I think they're 414 00:21:53,080 --> 00:21:55,160 Speaker 1: like thirty something dollars each. I got two of them 415 00:21:55,200 --> 00:21:57,879 Speaker 1: because I thought I'm going to use these so much, 416 00:21:57,960 --> 00:22:00,800 Speaker 1: so I'll also link to those both on Instagram. I 417 00:22:00,840 --> 00:22:03,200 Speaker 1: have a Gimme five highlight where you can see all 418 00:22:03,240 --> 00:22:05,560 Speaker 1: of the previous Gimme fives, and then I send out 419 00:22:05,560 --> 00:22:09,399 Speaker 1: my Gimme five email on Fridays. That's it for today. 420 00:22:10,119 --> 00:22:12,320 Speaker 1: Make sure you are subscribed to the podcast so that 421 00:22:12,359 --> 00:22:15,200 Speaker 1: you never miss an episode. This podcast is always meant 422 00:22:15,200 --> 00:22:17,240 Speaker 1: to be a quick twenty to thirty minute listen while 423 00:22:17,240 --> 00:22:19,880 Speaker 1: you map out your own meals for the week, and 424 00:22:20,160 --> 00:22:22,040 Speaker 1: so that I can support helping you set up a 425 00:22:22,080 --> 00:22:26,520 Speaker 1: simple dinner system. Next week, we'll be doing Kitchen Office Hours, 426 00:22:26,680 --> 00:22:29,360 Speaker 1: a monthly episode I do where I answer your questions 427 00:22:29,400 --> 00:22:32,080 Speaker 1: about anything having to do with the kitchen or cooking, 428 00:22:32,880 --> 00:22:35,600 Speaker 1: and please feel free send me questions this week. You 429 00:22:35,640 --> 00:22:38,120 Speaker 1: can email me, you can send me a DM. I'll 430 00:22:38,119 --> 00:22:40,760 Speaker 1: be compiling those questions and I always look forward to 431 00:22:40,760 --> 00:22:43,600 Speaker 1: those episodes. Thank you so much for listening today. I'm 432 00:22:43,640 --> 00:22:46,720 Speaker 1: so glad you guys are here. Until next time, happy cooking. 433 00:22:47,080 --> 00:22:50,359 Speaker 1: I'm Kelty and look forward to chatting with you next week.