400 - DITL Off Grid Kitchen, from scratch, budget, large family, monthly grocery haul - Australia
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- čas přidán 11. 09. 2024
- Hey Everyone!
I minced up the beef trim and made a big batch of bolognese for some easy meals! pulled all the carcasses out of the freezer to make chicken stock and canned some, reduced some to jelly and used some to make Quirky Cooking's Brown rice and chicken soup!
I also did my last test run of the french bread using my DIY bread proofer :D
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I'm really appreciating your videos with your down to earth nature. your tips are great and I love how you "wingit" so to speak and make such wholesome food. Keep up the great efforts
Amazing, as always! You continually fascinate me with how you let “nothing go to waste”! So many Americans could really learn how to make the most of what they purchase from grocery shops if they would only take the time to do so. The amount of food waste in America is truly shameful. Continue your wonderful food preparation videos, I don’t think you realize how truly inspiring you are👍 Kudos!
Spaghetti bolognese has been a traditional fav with my kids every Friday nights, they're adults now. We still get together on some Friday nights to have it. Always will be our family favourite.
Same!!! Loved by so many
I'm loving watching how you use what you've preserved
Everything looks delicious! I really like the bowl with the strainer.
Thank you Nyssa 😊 i love watching you cook, you always inspire me to try making something new. Have a great day ❤
Thanks for video. You have a parcel waiting to be picked up at post office. Have a good weekend.
Oh my goodness so many ideas to use ❤️❤️❤️ Thank you Nyssa wonderful video as always ❤❤❤❤❤
I love your new stove you deserve it.
I love watching you cook and preserve.
Really enjoyed the video ❤ The French bread looks 😋😋😋😋 well done all the hard work is paying off 👏👏👏As always a pleasure to watch 🎉🎉🎉🎉🎉🎉🎉 Love from the UK x
I’m really happy with the consistent results I get now and the garlic butter is just so good on it!
Just loved your videos. And the food looks delicious. And you make it easy to follow your instructions on how to. Hope your build will soon become more successful. Keep up the great work.
Love your content!!….I get confused for the first 5 seconds wondering why on earth you have on a beanie and sweater when I am absolutely sweltering in the Pittsburgh area of the states. (Pittsburgh is in the Eastern part of the US, North west of DC or south west of New York City) Then I remember, it’s winter in the Southern Hemisphere.
Hehe, and our days whilst not as cold as a lot of places have been staying really chilly, not getting much above 15ish lately, which is low for us!
Yet another fantastic video that makes me very hungry...The soup & Spag bowl looked so yummy plus your french bread.. Nyssa you are a wiz in your kitchen, you could publish a book !!!! Healthy wholesome large quantity meals , that's if you had the time.. Happy weekend 🎉
I don’t care for cooking before shopping cause I am wiped completely out. Trying to come up with meals when I am out of key ingredients sucks haha! You make everything look so good! TFS!!!❤
It is always so much more work lol, I get very very over it towards the end lol, but everyone still demands to be fed heh.
I love watching you make bolognese. Great video once again.
I run my stock through a colander then a nut milk bag (super fine mesh) but don't bother cooling it or removing the fat. I don't mind it cloudy because it's an ingredient anyway. I like the idea of the concentrated cubes though!
Excellent ideas..educational..as always, I take something to learn..regards Karolyn Melbourne
I love your videos, i used to enjoy large batch cooking but now im on my own i dont bother, I might do a pot for 2days or freeze the rest but i forget to write on the bags and now have a freezer with guess the contents😂😂 look forward to the next video❤🇬🇧
i agree with you on the pearl barley, i add it to all my bolognaise/ chilli/ soups/stews, i do also add tinned green lentils, that way i know they are soft(if i have them), but always have my pearl barley in xx.
The pearl barley just has a really great texture I feel, its similar to little grains of beef, whereas no matter what I do with the lentils, they either dissolve into nothing, which isn't a bad thing, or they have that slightly firm centre in them! These particular ones I used really aren't meant for this mind you lol, but it was all I had on the shelf!
Love freezing soups.
They make for such easy filling and tasty meals!
Could you do a video on how you ration budget v needs v wants with the kids ?
Example do they look over the kmart or big w websites before you go to do the big shop and make a list of necessities (clothing etc) versus wants (art supplies or toys etc) and how you are balancing that with less income, inflation costs with 6 growing kids?
I will make a note to cover it in the planning, there's definitely a compromise there isn't there, they tell me their wants and we compromise down to needs etc lol.
If you take your Bolognese and at dinner time add some chili powder, and cumin you would have almost a american chili. Chili is interesting here (I am in the US) because depending on where and who made it is so different. In CO you have chili with green chilis instead of tomatoes, in OH, it is meat based with sugar and cinnamon and it is ate over pasta with cheese, beans, and onions, in TX it is a bowl of meat with some onions chilis and masa.
The soup looked delicious 😋. Your bread is gorgeous 😍. Can't wait for the recipe!!!
Loved the proofer
I recently tried using silicone eggs bites forms to freeze salsa, rice. It worked great, with the snap on lid. It freezes 3 TBSP portions.
I'll have a look for them! :D Thank you :D
Another great video you do a wonderful job and make everything look simple but nutritious Take care
The chicken stock looked rich and delicious. You are great at mega-batch cooking.
I love using bones from roasted and marinated chicken, it adds a whole extra level of flavour to the stock :D
Loved this video! I like to watch you cook. Lol
Hehe, I sometimes feel like why would anyone want to watch!
She’s the Australian female version of Gordon Ramsey 💁♀️☺️
Great video :) I’m finally going to try the chicken and rice soup after your recommendations. And your reduced stock jelly looks amazing. Much inspo from this video. ❤
That soup is so so good in winter, its just a big warm hug, we do love it.
I've been wondering how you've been proofing your bread in this cold winter we are having. Home made proofing box, clever 😊
It's not quite enough to get my sourdough going though, it still gets a bit too cold overnight, I am looking at putting one inside as well, the temps inside being much warmer than outside with the fire going!
I am looking forward to getting your French bread recipe 😋. Those look beautiful.
Hi Nyssa. I haven't yet watched the current video but I forgot to comment about your frozen veg... just steam or defrost them and then add to the dish you are making.. They only take a few minutes to cook.. I will get back to watching you this arvo.. 😊
I've tried steaming them as well, but they still end up mushy, I wonder if I blanched them too long, but the ones that aren't blanched are much better!
I never blanch mine if I have abundance , next time just flash freeze them as see how that goes. 👍
@@user-qd2wd7ns9uAnnie yeah, that’s why I tried both ways, some blanched and some not to see if there was a preference, we def prefer the unblanched ones
Well done processing all those bits for dog food. I’ve got some zucchini’s left to use up. Perhaps in a soup.
Meant to mention this the last time you done your Bolognese Nyssa. Have you thought about blending the lentils more to a powder to add !
Oh, I hadn’t thought of that! I might do a trial and see how it affects the texture!
Ooo. Also. Also. Proofing box. I don't need it for the warmth (except for this 3w of winter) but definitely for flies out. Please tell me you've done a short on it
I will after I come back from the trip, I need a rack or something to go on top of the heat mat so that I can get two layers in there, so once I measure it up and find something that fits, I'll share the bits and pieces, I think I want a smaller one for just my sourdough starter too, I'm trying really hard to get it working again but the temps are just so low!
@OurSmallFootprint nothing compared to how you guys are going but man I am not enjoying our below 20 mornings
I ended up getting the silicone large ice cube trays at Kmart (Australia $1.78) and they have well and truly earnt their keep in just a few weeks. Lids would be amazing but I generally use them for portion/initial freeze and then pop into a bigger tub with lid. So far in the deep freeze they are not sticking together 🙂
That’s totally what I mostly use, I do love the lids though! And yeah I find so long as you freeze them solid initially they don’t stick after
Red lentils are great for bol sauce
I normally have red, but for some reason I only had the yellow and nothing else! Something else to add to the list heh
Another informative and entertaining video!
Hi Nyssa, love watching your videos over the last year or so! I have a question..and you were the first person I thought to ask😅 I recently discovered I may have inflammatory issues with dairy, so I plan on switching things to coconut milk/ cream. Does it taste like coconut in your dishes? I can see that might be a great flavor for certain things, but probably not for Italian style pastas? Thanks for your expertise!
Also, have you tried goat cheese on your family as opposed to regular?
I don't know if this would work? but you could grind the lentils on the thermomix like the brown rice in the soup.
Someone else suggested that, I hadn't really thought of it! I'll have to try it and see what it does for the texture.
Thanks!
❤❤❤❤
I wish u lived n Canada I’ve been asking my friends to teach me how to can but they’re usually too busy too
CZcams has some great tutorials, I'm not very good at showing exact start to finish processes, but a couple of my videos do, but its always more comforting to have someone in person showing you! Its scary at first, but after you have a couple of successes it all just feels super easy!
What about lassana?
use half lentils and barley in your sause
True, I could use a mix of both :D
What is the dark liquid you poured into the bolognese, just after the yellow lentils please.
Homemade Worcestershire sauce :)
I'm afraid to preserve anything that I'll poison myself.
There is definitely fear and apprehension in the beginning and the first time we canned chicken and then opened it lol, it would have been funny watching us taste it! But if you follow the guidelines and understand the process it’s perfectly safe, you just have to jump in and get more comfortable with it!
Hi Nyssa I was wondering where your funky pants are from?
ExoticAthletica :). I love the prints, I love that they have pockets, but the quality has gone downhill over the years, but I still buy them when they're on sale!
@@OurSmallFootprint thank you :) I’ve seen their ads for years but never could commit to purchasing
@@Alicesgardenau They are super comfy and other than jeans in winter or when I need the protection, just about all I wear, but I did get sad when they stopped making them here and the quality decreased but the price went up. But they have some really heavy discounts on sales, so I just wait for that and buy what is avail in my sizing, means I don't always get the prints I want, but its a compromoise!
@@OurSmallFootprint that does sound like what I’m after! I am trying to prioritise more eco conscious clothing decisions but I am plus sized so sometimes have to choose the lesser of two evils 😉