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Recipes:
00:00 Intro and Week Meal Plan
04:48 Butter Chicken Curry – https://www.indianhealthyrecipes.com/butter-chicken/
Naan Bread – https://grainsinsmallplaces.net/naan-with-fresh-milled-flour/#recipe
26:48 French Onion Roast – https://www.scratchpantry.com/recipes/french-onion-pot-roast
Sub Rolls – https://grainsinsmallplaces.net/sub-buns-with-fresh-milled-flour/
40:34 Stuffed Cabbage – https://www.dinneratthezoo.com/stuffed-cabbage-rolls/
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Fresh Milled Flour Cookbook – https://amzn.to/432goaf
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White Knife – https://amzn.to/3DVmgV2
Freeze Dryer — https://scrat.chat/harvest-right-medium
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Food Dehydrator – https://amzn.to/462o7UZ
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Canning Equipment Essential Supplies Kit — https://amzn.to/3eafXkv
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Online Seed Companies I Order From:
Azure Standard — Where I buy my organic bulk food from: New Customers use Code ACRE15 for 15% off your first order of $100 or more — https://scrat.chat/azure-standard
MI Gardener — https://scrat.chat/MI-gardener-seeds | Use code ACRE for 10% OFF!
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Online Seed Companies I Order From:
Hoss Tools Seeds — https://scrat.chat/hoss-seed-collection
MI Gardener — https://scrat.chat/MI-gardener-seeds | use code ACRE for 10% OFF!
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Roo Apron — https://scrat.chat/roo-apron
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35 Comments
Good morning, friends! This was a fun week full of delicious recipes—two that we knew we loved and one new one that has become a new favorite! It was also exciting to practice making two new recipes using 100% fresh-milled flour, and both turned out great! I hope this gives you a little dinner inspiration if you're feeling out of ideas on what to make for dinner.
Recipes:
00:00 Intro and Meal Plan
04:48 Butter Chicken Curry – https://www.indianhealthyrecipes.com/butter-chicken/
Naan Bread – https://grainsinsmallplaces.net/naan-with-fresh-milled-flour/#recipe
26:48 French Onion Roast – https://www.scratchpantry.com/recipes/french-onion-pot-roast
Sub Rolls – https://grainsinsmallplaces.net/sub-buns-with-fresh-milled-flour/
40:34 Stuffed Cabbage – https://www.dinneratthezoo.com/stuffed-cabbage-rolls/
Do you have kids? I have only seen you and Josh and your dog.
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OMG, I can hardly believe Becky is making traditional Polish "gołąbki" 😂 it's exactly how my Mom (and my Grandma before her) makes these, just didn't know the trick with freezing the cabbage – I'm definitely going to tell her of this trick as she always burns her fingers, handling piping hot cabbage ❤️ thanks so much, Becky – I love and watch all your videos, adore your recipes! Sending love from Poland 💓
Hey friend!!! Could you do a video on how you warm things from the freezer. I want to do a freezer stock up with the busy soccer season starting. I know how to cook but it’s the warming from the freezer than I have not a clue about. 😊
You should try growing fenugreek ( methi). It is a herb but it tastes savoury and fresh leaves are great in Indian style stir fried rice dishes and naan bread, parathas etc. It’s more of an umami flavour than a fresh herb flavour in my opinion and I think you would like it. It makes lovely sprouts and micro greens. The freeze dried leaves are used a lot in curries. Something different for you to add to your garden and kitchen.
Had a giggle at Josh's fork there!! Poised!! Ready and waiting!! LOl!!
If you save the bone out of your beef you can make beef broth. You have all that fat too that you cut off.
I use fresh milled flour exclusively and I love it! If I am converting a white flour recipe I look up the gram weight for the type of flour the recipe calls for and mill that weight of grains. I also add a autolease.
Next time you have cabbage as just a side. Season it with salt, butter and white pepper. The complex flavor from the white pepper takes the cabbage flavor to a WHOLE NEW LEVEL! It’s the only way my family will eat it now.
Love your videos! So happy I found your channel. You are such an inspiration to kitchens across the country! 🫶
Where did you get your griddle for you stove top from?
Becky love watching you, just a suggestion to peel ginger is so much easier to use a teaspoon and scrape it 😊
Ma'am I love your videos, I cook Indian food a lot, please Ma'am do not use Olive Oil or parsely in Indian cooking. Sunflower oil & coriander will give you the aroma & authenic taste of India. Btw, your tomatoes are perfect.
🎉🎉🎉 ME! I shared about freezing the cabbage!! Yes, I core it before freezing and thaw the night before. So glad you liked the technique
A lil slow cooker tip. High is usually used for 4 hours or less and low is used for 6+ hours. The reason your sauce thickened too fast and you had to keep opening and stirring so things didn't stick and burn is because the temp was too high for the time you had it cooking. If you're going to cook something for 8 hours try it on low and I bet you have a lot better results.
I grew up eating curry either homemade or Indian restaurant. Left over curry for breakfast or lunch is delicious even better than the night before
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You're very quickly becoming my favorite youtuber and the highlight to my background noise 👑 thank you for sharing your time with us 🙏🏼
I’ve always made cabbage rolls with ground pork. I might have to try beef.
Becky, thank you so much for this roast recipe. It is definitely on dinner list this week. I looks wonderful and I can't wait.
Next year when you are wondering how you will use your overwhelming onion harvest. I recommend that you can your own French Onion Soup. It's great for eating as soup and in recipes such as you made here today.
Liked, shared and commenting…. Hugs and love the videos from Esquimalt
My grandparents are from Poland, and she never used any tomatoe products or kepup in her Gołąbki (stuffed cabbage)
We have cabbage and onion and potatoes that you cook it together until the potatoes are soft. Drain the water and mash all together with salt pepper and butter. This is also so yummy 😋
Love the cabbage hack, thanks for sharing 😊 47:56
Hi Becky. I made something similar to your French onion pulled beef this week before I saw your video. I did have beef soup mix and onion soup mixes and used one packet of each one of these. I also caramelized 4 large onions and lots of fresh garlic, Worcestershire sauce, beef broth and some other seasonings. I cooked it low and slow in the oven for about 6 hours. Then I removed the roast from the drippings and divided it in half, keeping the biggest half for cold roast beef sandwiches, then added more broth and before making the gravy, I divided the broth mixture with all of the cooked onions and garlic in half. I set aside half of the drippings and used the other half to make a rich gravy. We ate some of the roast for supper that night. A couple nights later, I heated the remaining shredded roast beef with the drippings and left over gravy. I then made my hubby an open faced roast beef sandwich and made me a baked potato with butter, sour cream, cheese, beef with gravy on top of everything. It was absolutely delicious. I believe the trick was to caramelizing the onions first and also browning the roast before cooking it in the oven…low and slow. Yummy! Have a great week.
I wonder if you could provide a link for those adorable little long handled wooden honey spoons?
People “what in the world is wrong with the word “moist”? It’s a word that beautifully describes the texture of meat and cake/pastry etc when cooked or baked correctly.
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I make stuffed cabbage stew. I do not have patience to make the rolls. It tastes the same and is way faster
Peel ginger using a teaspoon it's a lot easier. 2🙂
You reminded me to make stuffed cabbage this month. 👍🏻I found a great recipe last year.
I use the left over cabbage leaves to make cabbage and noodles.
Becky, these recipes definitely look like winners, especially the butter chicken and chuck roast! I could just gladly just eat those sauces with homeade naan!!
The extra cabbage leaves I chop them up and sauté a large onion in olive oil add the cabbage when the onions are soft season with salt & pepper and we have it as a side with pork chops or baked chicken or fried. It’s a fab with my family.