5 EASY One-Pot Meals From Around The World
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- čas přidán 24. 06. 2024
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Thank you so much to Amra, Hailey, Danielle, Camona, and Joanna for sharing your stories with us!
The artist behind me is Maxine McCrann! Check out her page on my website: www.beryl.nyc/index.php/maxin...
Watch me make the Romanian polenta dish I mentioned, Mamaliga: • Trying 5 Comfort Foods...
RECIPES
Prženi Kupus sa Kobasicama: www.beryl.nyc/index.php/2024/...
Homemade Hamburger Helper: www.beryl.nyc/index.php/2024/...
Milho: www.beryl.nyc/index.php/2024/...
Fish Tea: www.beryl.nyc/index.php/2024/...
Spanakorizo: www.beryl.nyc/index.php/2024/...
CHAPTERS
00:00 Intro
02:41 Bosnian Prženi Kupus sa Kobasicama (Roasted Cabbage with Sausages)
06:05 Trying Prženi Kupus sa Kobasicama
08:46 USA Homemade Hamburger Helper
11:51 Trying Homemade Hamburger Helper
13:45 Jamaican Fish Tea
18:18 Trying Fish Tea
20:43 Portuguese Milho (Polenta Stew)
24:09 Trying Milho
25:48 Greek Spanakorizo (Spinach & Rice)
28:57 Trying Spanakorizo
#onepotmeals #easyrecipes #nocleanup
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
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Hey everyone my new PBS show it out!! Check it out here: czcams.com/video/g17Ctw-uHLY/video.htmlsi=nQnhjfnJlZBXa23Q
Please do another episode like this again. One pot meals are wonderful! Also, yes, please do a spinach episode! Thank you for a wonderful channel Beryl!
Good comment.
Yes, please, that would be fabulous!
Yes, spinach would be great! 😊
Spinach with black eyes peas rice is fabulous. I make it often
Please
I am a school bus driver and yesterday I had just finished my morning route and backed my bus into the its parking spot when I got the notification that Beryl had uploaded. I started to watch the video while I did paperwork in the driver seat, and then hit pause to go inside and return my keys and so on. All of a sudden, from my pocket, is the voice of Beryl yelling CHEESE MOUNTAIN. About 20 other drivers were sitting around in the breakroom who, upon hearing this, all erupted in laughter, wanting to know what CHEESE MOUNTAIN is all about. We watched the video together, Beryl, and I am guessing you suddenly have a good 15 or 20 new subscribers from Phoenix, Arizona.
Loved this ❤
Omg!!!!! Hahahahaha i love this!!!
And that’s how good brings people together❤
Food*
@jihanmatthew-perez9912 You can edit your comment with adding another comment with the *
Worship foods might be a good episode. Telugu and Tamil Hindus have a month long fast, as do Catholic and Orthodox Christians, and of course Ramadan and Yom Kippur, and Buddhists in Vietnam have a week long fast as well. And fasts are always followed by feasts, so covering both fasting meals and feasting meals for worship events would be really interesting, and it would be neat to see which foods are included/excluded.
She's already done some separate episodes, but doing an episode like you said would be amazing
I had the most amazing time of my life at an Event were we celebrated together. The Moslems were brealking their fast at ifthar in Ramadan. The juisch were celebrating shabbat an we were having holt communion in one Service and an amazing feast with foods from our religios and cultural backgrounds. The Christian food was ofcause coscha and hallal. I would love to See this Kind of togetherness like on that day in an Episode. ❤
I wish the world could celebrate, learn and appreciate each other like the viewers of Beryl's channel
I love this idea, bumping! Please, Beryl!
Ooh great idea! Would be cool to hear the traditions stories behind them
i've only watched four minutes of this but it has already confirmed to me that a sauerkraut episode would be a BANGER because while i'm personally not a fan of the product, beryl has talked about her love for it and pickled cabbage of various kinds so many times that i feel like she would enjoy it! so take this as my endorsement of a sauerkraut episode if you haven't made one yet
As someone who loves sauerkraut im curious too, i primarily use it for sandwiches or sausages
I wasn't too sure about sauerkraut until I had a pile of it with Swiss cheese melted on top of it -- melted to the point that it was as if the cabbage and the cheese became one. It was insanely delicious, and it paved the way for sauerkraut to become a necessity in the pantry. In case of emergency, we've got sauerkraut.
yeeees to the sauerkraut episode!
It could be even more of a banger if bangers were included with the sauerkraut teehee
yes!!!! please, there are so many good austrian and dutch recipes with it
I love that you mentioned freezer meals! What about make-ahead freezer meals from around the world?
The smoked beef you got is pretty damn fancy and honestly, not many of us in Bosnia would toss such a good cut of it into a dish like this. We usually put in the really fatty parts of the smoked meat in there or the really crusty end bits, so they soften up and become edible again, as well as to give off their smokey, meaty aroma to the rest of the dish. My uncle smokes his own meats, usually cow and sheep meat, whole muscles hanging off the beams. He also makes them super garlicky, which is great cause everyone in my family adores garlic!
I am very happy to see a Bosnian dish featured and I am very glad you liked it! I have lots of memories of my gran making this dish on our wood fire stove for lunch, usually for her and my dad, cause I had to be the odd one out of the family who dislikes pickled cabbage 😂 I'd open up my rooms window to air out the smell of roasting cabbage and she'd yell at me for airing all the warmth out of the house 😅 it was always pretty hard to get the house really warm in winter, because it was so old, made of stone and wood, with only 2 wood fire stoves to keep it all warm. One winter, it was so cold, my sister had to sleep with me in my room cause there were icicles starting to form in her room, which was the one furthest away from the core of the house and the warmth of the chimney.
And yeah, you're right Vegeta is basically a bullion powder, the a veggie one, we toss it into every single savoury dish, because its such a staple in every pantry.
Please make this a series, we need more one pot dishes in our lives! 😅
The amount of Aussies with our various backgrounds in this.
Yes thank you
So multicultural. Awesome
I was surprised Beryl had not had chayote/choko before. My DH and I are from different parts of Australia, but neither of us can look at them without shuddering - so many chokoes in our childhood!
my wife wont allow them in the house lol @@nashd8005
@@nashd8005 hate choko they are horrible 😊😊😊😊
if u ever make spanakorizo again, add some dill 2 mins before it's done and squeze lemon on top..it takes it to another level .Greetings from Greece!
I was coming here to say the same ❤
Yes I was also waiting for the dill and lemon.
Is it even spanakorizo without lemon and dill?
The intro was hilarious 😂
Oh my GODDESS!
I’m so excited! One-pot is my life since I am an empty-nester now! I didn’t think I would like an Insta pot but I love it! So now I make a stew or gumbo or something once a week. I divide it up into lunches for work and I’m good to go!
I haven’t even started watching the video yet and I’m already excited !
I’m so glad you came up with this one, Beryl!
when you say… “Pickled cabbage,” do you mean “sauerkraut”?
Signed:
A Chicagoan
I love the detail of 4:3 too. I just want whoever edited that to know that it was fantastic and nice job
@@nicolechafetz3904I'm going to say no for two reasons. 1. Sauerkraut is shredded and this is like whole leaves. 2. There may be some ingredients and seasonings that differ between versions (the label is *not* in German but you can sort of see it says "North Macedonia" on the label)
@@DasGanon thanks for the help! I can only read French!
Lol.
A Greek neighbor used to make the spinach and rice with lamb shank (no tomatoes) in a pressure cooker .when I was coming home from school you could smell it in the hallways. Her husband went to work at 5pm so she would give him dinner before he left. Sometimes she would hear me coming in from school and knock on the door to give me a bowl as an after-school treat. Rest of the family would be at work. I miss Mrs. X's cooking. (My mom was a good cook too, we ate irish/Italian meals). You should try that variation too.
Chef tip: I noticed while slicing the cured beef for the Bosnian dish that your cutting board jerked a bit when you sliced. Put a wet paper towel under your cutting board to prevent it from sliding around!
Absolutely love your content x
wet paper towels are unhygienic, use a silicone mat czcams.com/video/bx0BlXeNet0/video.html
Chayote is called "chuchu" in Brazil. It is said to be highly nutritious while low in calories, but it has basically no flavor. We tend to call it "the fourth state of water".
Called choko in Australia. Not all that much flavour, like zucchini or cucumber it is watery but not bad at adding bulk to a dish
“The fourth state of water” is a hilarious way to describe a tasteless veggie 😂😂
In Jamaica we call it Cho cho
In Trinidad and Tobago we call chayote/cho cho- christophene
That's really cute! I've become allergic to apples, so when I first tried chayote a few months ago, I was delighted that there was kind of a light apple+cucumber flavor and wonderful crunch! I love it in a spicy vinegar slaw with cabbage. New foods are so fun! 🎉
Just the view of the bosnian dish and the vegeta spice triggered something in my eastern european heart. My Polish mom always has that spice and when I was a child I used to dip my fingers in it. The flavour was so salty and yet so addictive haha
Also we eat a very similar dish in our home for Christmas Eve, we call it bigos. It's really nice seeing that people from other countries enjoy similar types of food as you :)
I thought of bigos too or what my mother called kapusniac (not sure of spelling) :)
Bigos is marvelous.
I don't have a Balkan/Bosnian grocery nearby, but I have a Polish grocery that's literally a five-minute walk from me, so I'm definitely going to pop in and see about getting the stuff to make the Bosnian recipe (or bigos!). The same grocery has also turned out to be an unexpectedly great source of frozen blintzes- I have to stay out of there, or I'd spend all my money on food.
@@SandraWyman Oh yes. Kapuśniak is very nice and refreshing. In simple terms if I was to explain the difference kapuśniak would be a soup and bigos would be a stew. Flavour profiles very different. Both yummy. The dish in this video is a third distinctive variation, popular in Poland too. Nice to hear that you have a taste for them. I love them all.
Big up FISH TEA!! MY FAV!! YUM!! The washing with Lemon cuts out the rawness of the fish (Used when washing meat also). Chayote is known as CHO CHO & is mostly peeled. Yellow yam is lush, doesnt really taste any different to white yam tbh. I use sweet potato in mine & green banana & some string/willow dumplings. (Jamaican style dumplings)
It's probably already been mentioned but the soup's "thickness" is most likely because of the okra. Fresh okra, especially when it's cut up, exudes a natural mucilage (glue) when it's made into a soup or stew and it thickens up pretty much any kind of broth (cooking with an acid--like tomato--can minimize the mucilage). None of the other vegetables that you put in the "fish tea" really causes any noticeable thickening of a broth (a yam or a chayote or a pumpkin put in a soup doesn't really thicken it up; those soups generally use some kind of flour or corn starch to thicken them up; okra, though, will pretty much thicken up almost any soup).
Seeing the transition from EXACT ingredients to the confident replacements that Beryl is making in this video is a testament to how cooking and stories opens us up!
That's honestly what I dislike. It's disrespectful to change a recipe before you've even tried it. She used to be so open minded and now it's like she knows best.
@@arosieworld interesting take. I struggled with identity as a person who grew up in a bicultural setting. I found myself wanting to create authentic dishes while being in a foreign place because that's the only food my parents could teach me knowing fully that my family and cousins elsewhere were eating altered versions of international foods based on local ingredients. I wouldn't know better, just different I suppose.
@@arosieworldit may also be a reflection of what's easily available to her. It also means the dish can be enjoyed by more people who dont have ethnic groceries as readily available.
Please do a Polenta Episode ❤
I second this ❤
Grew up up mamaliga with feta cheese crumbled into it.
@@laraq07Oh my god, I need to try this!
You mean "fancy grits"? LOL
My mom made a lot of hamburger helper growing up, and the only thing missing from your version is frozen peas or broccoli - that made it a complete meal with some veg. So yummy!
As you talked so much about polenta, now we need a polenta episode come on Beryl!!
The "Balkan seasoning" Vegeta, has been around for decades, used all over western/central/southern Europe. I used to use it on sandwiches. Beryl said it tastes kinda like a boulion cube and honestly I wouldnt be surprised if it kinda was that
We use it I'm australia too 😂
It's a mixture of dried root vegetables/onion/parsley/salt/ MSG/... It doesn't have any meat, milk, nuts, gluten, eggs, etc., so it's perfectly safe and vegan.
Dried Mirepoix, salt and MSG. Very handy and versatile.
loved mona's energy! she seems like such a lovely person. definitely going to try the fish tea!
Thank you! I hope you like it 😁
@@MonaMadeItI second that! I cannot wait to try Fish Tea because of you 🫶🏼
My fair lady Beryl I'm on my knees begging, please please please more plant based episodes 😭
Seconded for sure!
Yes!
This first dish reminds me so much of my favourite German cooked sauerkraut and smoked sausage dish! We add smoked bacon and onion to the sauerkraut and cook it to let all the flavours merge and brown the sausages, just like this recipe! I love it! Great topic for today’s video!
Add some white cabbage ( 1to1 ratio to sauerkraut), prunes, dry mushrooms, different cuts of meat (depending on the household), and juniper berries and you end up with Polish 'bigos'.
It's also kind of like Dutch Stamppot Zuurkool, we cook potatoes and sauerkraut in one pot, then drain and mash together, served with a smoked sausage that looks very similar to the one in the video.
For the fish tea, you don't need to crush the pimento, since it will steep in the tea and you can pick it out later. Also 1 whole scotch bonnet is so spicy for the average person, I was frightened when you dropped it in!
I use a habenero sauce like it ketchup (i am American, but the hot sauce from is Mexico, El Yucatero), and they are pretty close to Scotch Bonnet and I don't thinjk I could tolerate the volume. I tap out at a Ghost,-but, when we are so stuffed up our taste buds are often dulled a bit. I would defintiely have a bit if just to clear my sinuses.
Jamaican girl was so charming and charismatic! totally looks like it would be super fun to talk to
You're so sweet, thank you! 😁
you eating the polenta with the vinegar reminded me of how my family eats cheese grits with louisiana hot sauce. the vinegary base of the hot sauce cuts through the richness of the cheese and butter. also if you top the cheese grits with a sunnyside up egg and crumbled bacon, amazing! also, throw some chili crisp in there, too...just delicious and you will be full all morning.
Vinegar is everything ❤
@@priscillad8 I know, right? I have a specialty vinegar shop about an hour away from me and my absolute favorite is a Meyer lemon vinegar. I could just drink the stuff!
@@elvisneedsboatsbennett2455 sounds amazing
Grits are life!
In the Philippines, we peel Cyote then cut in quarters lengthwise then slice perpendicular like sliced carrots about 1/8 inch thick. Then brown some ground pork, with diced onion and garlic. Then add water with bullion or broth and simmer with the sliced cyote. Once the cyote is tender, drop in 6-8 chopped pealed shrimp and season with pepper and fish sauce. We eat it served over and mixed with white rice.
The dish I know them from IS Filipino too, tinolang manok, i Love it!
Yes I love coyotes
Squash in soups and in eggs 😋 and that recipe sounds so good!
In Louisiana, they cut them in half and slightly hollow out the centers, then stuff it with a mixture of shrimp, tomatoes, onions, the bits of squash you removed to make the hollow, and breadcrumbs and bake it.
@@j3anders0n We also are more likely to call them merlitons instead of chayotes.
Yes, in LA we prepare our mirliton with seafood or ground meat stuffing with seasoned bread. We also serve them, after boiling and cooling, as a salad. Pickled mirliton is another way to enjoy. The mirliton grows as a vine and can be seen in many home yards. Often, mirliton casserole is a holiday meal side vegetable. Very versatile vegetable.
Re: the thickness of fish tea, the okra is also doing some of that work.
I am excited to make the homemade hamburger helper recipe! I avoid the actual Hamburger Helper because of the high sodium but I love it. ALSO--every time I see you use the Vidalia Onion Chopper I gifted you it makes my culinary heart smile!
The Bosnian dish made me think of the Dutch "stamppot zuurkool met rookworst". Which is mashed potatoes, sauerkraut and our version of a smoked sausage. If we want to make it fancy, we'll add "spekjes"/bacon bits and some jus. Typically a winter dish and a Dutch staple. There are loads of variations of "stamppot" too, but all consisting of mashed potatoes, some kind of vegetable mixed in and a meat.
Love the idea of a spinach episode. Pretty much any fruit or veggie would be great! Always on the lookout for recipes that have produce as the star. :)
Yayy so glad my country Bosnia & Herzegovina was featured 😊
I'd like to nominate the national dish of Bahrain known as "Machboos" - a delicious one-pot pilaf. Happy to give you the recipe Beryl! Also I bet you've never done Bahraini food eh? Would love to have our little island kingdom represented!
Send to her
Machboos is very popular here in Qatar too.
Thank you so much for trying Fish Tea! It was such fun to watch you bring the recipe to life. You did GREAT! And yes, I am happy you tried it extra spicy lol! Cutting the scotch bonnet open and trying the chayote (chocho) raw is wild. You're braver than most Jamaicans 🤣!
I loved all of these dishes but Mona and the Fish Tea won me over. I can’t wait to make this!!
I hope you like it! 😄
Hey from Greece! For spanakorizo, normally is muuuuch less rice😊 Different ratios and dill and lemon as previously suggested above would end up in a totally different dish I think, for whoever wants to try!
Beryl, I think you should do an episode about chayote! It is commonly used in different countries and you'll probably get interesting suggestions. Here in the Philippines, we call it "sayote" and we usually stir fry it, but I also like stuffed sayote or sayote omelet.
In Trinidad and Tobago chayote is known as Christophene. Also used in stir fry.
I live in New Orleans and we call it mirliton and stuff it with rice dressing for thanksgiving!
Here in Hawaii we call it pipinola (beef balls) and use it in stews or make sweet pickles.
I see a lot of comments about different dishes using chayote here. That would be a great episode.
@@erinhowett3630I remember Emeril in his heyday using mirletons and saying it was thd samd as chayote
Mona's description made me really crave that Fish Tea! Lots of flavors that I've never had at all or never had in combination with each other :D
Thank you 😄I'm craving it now too Beryl made it look so delicious!
Polenta = grits.. I buy polenta because I prefer yellow grits. I often have grits seasoned with garlic powder and chives (and lots of butter). Lately, I've been adding cooked country sausage crumbles. Really good.
Agree. I live in the UK but I'm American. I use coarse corn meal to make cheese grits with crumbled bacon and fried eggs. It taste just like home.
@@writteninthesky I buy Bob's Red Mill polenta/ yellow grits... That's what it says on the package. I have a bowl full almost every day for breakfast .
@@writtenintheskyso, it's just ground finer than grits then?
Loved this episode and three people from Australia presented their recipies and how multi cultural Australia is ❤❤❤
I look forward to these videos every week. This one was particularly comforting 🥰
Your one pot meal video might be your new Toast video series: I foresee many many episodes, and I welcome them all! Wonderful recipes. Yum!
That Fish Tea recipe is right up my alley. I love a good spicy stew/soup. I need to try that one.
I made the hamburger helper for dinner tonight and my 1 year old loved it. I subbed the meat with pork, the cheddar with mozzarella and colby, and added broccoli. I was originally going to make mac n cheese with this stuff but this was far better. Thank you!
I lived in a camper van for a long time I had a Dutch oven and a frying pan. I made so many odd one pot dishes that people told me I should open a restaurant with the special daily being surprise glop. My favorite is haddock, squash bisque, thyme, rosemary, lemon, and black pepper.
I would love more 1-pot meal episodes! Same for a polenta episode and a spinach episode! I love learning about how other cultures cook!!
Girl not the metal whisk in your fancy enamelled cast iron pot 😭😂 Either way still taking notes for my meal planning this week, loved this vid! For the Bosnian dish, you could totally cook the potatoes in the pot with everything else and then just mash it all together in the end. But then it sort of becomes my favourite one pot meal, stamppot lol Dutch-Bosnian fusion cuisine!
I was thinking she could add potato chunks to the dish as well and slice the sausage to get more porky goodness all over everything
Berly for the Bosnian dish my mom always made plane boiled cubed potatoes as a side. Im from Slovenia and we eat it here too. It's sooo good in the winter time. Also the seasoning Vegeta you actually used a great amount. We use it in alot of the dishes. ❤
I love fish tea. My mom use to make it for me as a kid. This is making my mouth water.
I just got from from WOMADelaide which is a music and arts festival celebrating world music, dance and food. I went to celebrate my late fiancés and father of our 5yo first birthday since he died unexpectedly, he loved it so much and a dj he loved was playing. I’m feeling very heavy hearted yet full of love. I needed cheering up so I was Delighted to come home to some beryl to watch. Absolutely one of the most heart warming channels. Thank you beryl for all that you do. 💕
I am sorry for your loss, and what a lovely way to remember your love. Wish you lots of love, strength, happiness and prosperity.
OMGosh we are so going to make Camona's fish tea/fish soup. As well as Joanna's Spanakorizo and Danielle's Milho. We are a The Blue Zone(book)/Mediterranean food family and I bet they will be amazing. And because we observe Lent the Spanakorizo will be a nice addition to our food repertoire. 🙂
Great episode, Beryl and all contributors! I think this is the first time I've thought "I could make that!" about Every.Single.Recipe.
The fish tea looked so good! I don't think I could even get half of the vegetables where I live, but I can adapt the concept for what I can get here and make a spicy, starchy, fishy soup :)
The other recipes also looked really nice! Will try a few :)
The Greek dish looked so comforting and hearty. Like a warm blanket on a cold rainy night. I'm literally salivating thinking about the rice and tomatoes combo.
Fish tea looks amazing! I've had a lot of those root veg, okra and chayote 😋 but not a spicy fish soup....have try. Also, the cabbage and sausage oh my - one of my fave combos - need to make! ...and I love polenta ugh what an episode!
I’d definitely love to see a whole episode on sauerkraut!! It’s so yum.
Also one on slow cooker recipes!
I've just had my first bite of my version of Milho - I Frickin LOVE Polenta! Thank you Danielle and Beryl for introducing me to this lovely dish.
Awwwww you're welcome mate! I'm so glad you like it. Polenta is LIFE 😂. Did you try frying it too?
It didnt meet the one pot brief but my aunty will often make a tomato and tuna steak based style soup to top it with. Lots of oregano, thyme and GARLIC ❤
Yummmmmmmm. Pickled cabbage and all the smokey meat, yes, please!!! One pot meals always offer coziness and make home smell...well...homey! The snaps say it all. I absolutely love chayote. Since I keep carbs down, I have used it instead of apples for mock apple crumble. It is surprising how well it works. It's kind of slimy when raw, but so good cooked!
I am going to try every single one of these recipes!! 😍
Watching Beryl wash fish with lemon!! The culture hugs you today.
If you make milho again, shred the kale *super* fine….like ribbons. If you can get it the same consistency as couves used in caldo verde it’s perfect. If you can get to a Portuguese market and get it pre shredded even better! 😅
As a Bosnian I can say that the sausage and sauer kraut dish is a remnant of the Austrian and Hungarian empire. We do have it usually in autumn and it is served with lumpy potato mash and creamy dill sauce. It is awesome!🌎✌️🌍
I haven't had Hamberger Helper in years, but we used to eat it all the time when I was a kid! We were low on cash most of my childhood, and it was definitely super affordable for our family of 5. I'm definitely game to trying the homemade version!
So glad you’re OK! When there was no episode posted on a Thursday, I actually got worried. 🥴🥰
This was wonderful. I hope there's a part 2.
I love the stories & the comments from people. ❤ Your channel is so good!
I love this subject, and these recipes look fantastic.
Also, boy, that Jamaican accent is just so gorgeous.
Love the videos and the recipes. But tell me why Mona from Jamaica is the cutest and gives off the best vibe. She just seems totally my type of person, I couldn’t stop smiling after she appeared 🥰🤝
You're too sweet! I'll be smiling for the rest of the day now 😄
This needs a to be a series
Delightful episode! I love that you’re excited to try ingredients you’ve never had AND the cross-cultural variety is wonderful.
I always love to watch and this is the first time I plan to make every recipe you made. Every recipe looks so good!
Beryl another use for the smoked dried beef you might try is an old military favorite for some of us who served is chipped beef on toast aka SOS
You gotta tell her what to w SOS stands for-sh*t on the shingle. We used to make it with hamburger too.
SOS is my childhood ❤
You definitely should explore more polenta possibilities. I like to use chicken stock instead of water. And I make it creamier with a little heavy whipping cream at the end. Also, I make mine in a rice cooker. That's another video idea is rice cooker recipes. I once cooked an entire catfish in a rice cooker with a quart of soy sauce. It was the most tender, flavorful fish I'd ever eaten.
I grew up eating polenta. We also love left over polenta fried for breakfast. Like a corn pancake!
A rice cooker episode would be great!
So excited to try the Portuguese and Greek dishes!!
You should put affiliate links to the tools you use like the Chop Wizard. I would definitely buy them. Your recommendations are very trustworthy.
Ohhh ok!
@@BerylShereshewskyYes! And if you added a way to sign up for emails on your site, then sent out a newsletter for your posts on the different recipes. I was hoping you had something like this already. Let me know if you do! 😅
Hello Beryl Rajat Doggo and my fellow Shrewdies, I've been living in Mexico for the past 37 years and enjoy cooking for others. When it comes to cooking piquant food for a group which consists of those who enjoy very hot food and others who want dishes very mild - what I do is put the number of chilies I think I will need into the dish but WHOLE, and with the stem in tact. to be DOUBLY safe roast the chilies seperately in the oven rubbed with oil. when serving the dish remove the chiles and chop and serve separately (like a salsa) and thus everyone can add the amount of chili they want in their own plate. If the chilies don't burst they will NOT make the dish spicey at all. Happy One Pot cooking to all Jim
I love the Jamaican vibe👍
Thank you ! 😁
Love your openings sometimes keep it up. This is one of the many reasons why we love you!
Here in Brasil we have different polenta dishes… there is white polenta from Minas Gerais, regular yellow polenta and ground beef, ragu, chicken or sausages with it and also some cheeses… my father loves it!
I could listen to Mona talk all day
Awww, thank you! 😁
Greek here, my mum uses vegeta in almost everything …. Including her spanakorizo. I don’t use it myself, and talking about spanakorizo, I love to squeeze lemon over it and crumble feta over it. I also often replace passata for tomato paste when I am cooking it. Makes me want to make it now.
My best friend is Polish and she introduced me to Vegeta! It is one of my favorite seasoning blends because it is so herby and makes everything taste better!
The Jamaican fish tea made my mouth water, so many veggies I'd love to eat in one pot.
Aaand: please, please, please do that spinach episode. Spinach may be my all time fevourite legume of all time and I really would enjoy getting new ideas on how to prepare it.
Also, I could provide THE perfect spinach forward meal.
Yes please Beryl! Spinach episode💚 Kale, cabbage, and greens!
I’ve never had hamburger helper either Beryl, and I can’t wait to try this homemade version! And also yes please on a spinach episode!!
This was a great video! I've made homemade Hamburger Helper before and it is a go-to. So delicious! I'm definitely going to try the Milho. Looks so good!
I would make any of these...they look and sound sooooo good. My go-to feel better dish is hot and sour soup which I have never made. The Jamaican fish soup appeals to me the most. Big 👍 for all the one pots.
My families spin on the spinach and rice recipe is going pantry friendly. My mother makes this recipe using a can of undrained spinach, a can of undrained petit diced tomatoes, and a cup of uncooked rice. Just plop it all in a sauté pan, add your favorite herbs and seasonings and voila! I jazz mine up with some EVOO sautéed onions, salt, pepper, oregano, and crushed red pepper flakes and a squirt of lemon juice when serving.
We have a Bosnian market close to us here in Dallas. I am going to have to see if they have the dried smoked beef, and will make the sausage & cabbage dish one weekend. It sounds comforting and hearty.
It’s so fabulous!! I hope you try it!
HayDay is my favorite game!! I’ve been playing it since it first started over a decade ago 👍🏼👍🏼 You actually don’t not have to buy anything EVER in order to advance in the game. Plus, you can join neighborhoods to help each other win stuff from weekly “derbies”-There’s a reason it has stuck around so dang long! I wish I could play with you Beryl! Nice to know you are part of the HayDay community 🤟🏼
Agreed!!! I love that you can play it so casually!
Your intros are getting better and better and i love it❤as much as i love your videos❤
Spinach Episode:
In Austria we mostly eat creamed Spinach with Potatoes and an fried Egg.
But my favorite Spinach Dish is Italian: Spinach and Ricotta filled Manicotti. ❤
OMG, I want to try the fish tea/ soup. It looks so good!
I need to try the spinach one, too. And I would love a spinach episode.
ahhh these are the perfect thing to get me back into cooking! Thank you!
I love these one pot meals! Hope for a part 2!! 🙏
Beryl! Your intro was fire!
I just recently made chef John's "Italian braised beef and potato". (I used oxtail, btw) It's a winner! Also his chicken sloppy Joe's is a crowd pleaser. Has become a staple in my kitchen. One pot meals are amazing. Surely worth a series like the toast. (That maltese toast has become a staple, as well. Plus has become my maybe most shared recipe 🙂
Well I know what my shopping list is for the next week. LOL I always enjoy your videos Beryl. Much love to you and your Hubby. Your wedding video is such a beautiful peek into your private life but I digress. This video was great! I can’t wait to try the Fish Tea.