Video summary
Bu videoda yazar, evlerinde sürekli tekrar eden ve mutfaklarının kalbi olan beş farklı aile tarifini paylaşmaktadır. Bu liste, hem pratiklik hem de lezzet açısından dengeli bir seçim içerir; arasında iki kez fırınlanmış patatesler, sosisli tek tavada hazırlanan sebzeli yemekler, çörek tohumlu mavi yonca muffinleri, un kullanılmayan kremsi brokoli peynir sosu ile yapılan lahana makarnası ve son olarak etli enchiladas yer almaktadır. Yazarın bu tariflerin neden özel olduğunu vurgulaması şudur; hepsi dondurucuda uzun süre saklanabilir durumda olup, ailece sıkça tüketilen klasiklerdir. Özellikle mutfak düzenlemesi yaparken zaman kazanmak isteyenler için bu yemekler hem yan yemeği olarak harika bir seçenek sunarlar hem de içine protein eklenerek tek başına tam bir öğün haline getirilebilirler.
Tariflerin hazırlanışı oldukça detaylı ve akıcı bir şekilde anlatılırken, her biri kendi benzersiz avantajlarıyla öne çıkmaktadır. Örneğin, iki kez fırınlanmış patateslerde cildin yumuşak kalması için folyo kullanımı önerilirken, içi boşaltılan kabuklar daha sonra tereyağı, ekşi krema ve istenirse bacon parçalarıyla doldurulur; bu işlem stand karıştırıcı ile yapıldığında hem kol yorgunluğu azalır hem de dolgu pürüzsüz bir kıvam alır. Diğer taraftan sosisli tek tavada yemek ise temizliği minimuma indirerek sebzelerin ve patateslerin karamelize olması için doğru şekilde yayılması gerektiğini hatırlatır; bu tarif gluten-destekleyici olduğu gibi ısıtıldığında da lezzetini korur. Muffinler kısmında yazar, çocukların en çok tercih ettiği mavi yonca muffinlerinin hem kahvaltı atıştırmalığı hem de akşam dessert'i olarak dondurucudan çıkarılıp sabah hazır hale getirilebileceğini belirtir; bazen yulaf unu veya gluten-destekleyici unlarla yapılan versiyonları da denendiği vurgulanır.
Videonun en dikkat çekici ve esnek bileşeni, lahana makarnasındaki un kullanılmayan peynir sosudur çünkü bu sos sadece makarna için değil aynı zamanda Alfredo salatası, brokoli cheddar çorbası gibi birçok farklı yemeğin temelini oluşturur. Hazırlanışı tereyağı ve sarımsakla başlar, ardından krema peyniri ve ağır kremadan oluşan bir karışımın yumuşak şekilde kaynatılmasıyla devam eder; bu aşamada ailelerin sevdiği cheddar veya mavi peynir gibi çeşitlilik gösteren malzemeler eklenebilir. En önemli kural ise peynirin eklenmesinden sonra sosun asla tamamen kaynamamasıdır, çünkü aksi takdirde kıvam bozulur ve taneli hale gelir; bu da onu pasta, sebzeli yemekler veya daldırma sosu olarak çok yönlü bir malzeme haline getirir.
Son tarif olan etli enchiladas ise yazarın dondurucuda en sık hazırladığı öğünlerden biri olup, hatta o kadar aşina olduğu ki uykusunda bile yapabileceğini ifade eder. Hazırlık sürecinde soğan ve sarımsakla birlikte kıyma eti kızartılır, taco baharatları veya evde yapılmış özel karışımlarla tatlandırılır; içine siyah fasulye, pinto fasulyesi veya donmuş mısır gibi malzemeler eklenerek bütçe dostu bir menü oluşturulur. Tortillalar bu harika soslu et karışımıyla doldurulup rulo haline getirilir ve yağlanmış tepsiye yerleştirildikten sonra üzerine tercih edilen yeşil, geleneksel veya acı çeşitlerden enchilada sosu dökülür; son olarak bolca
Read the full video transcript
Hey friends, welcome back. So, I put
together a recipe roundup for you guys
of five recipes that we go back to again
and again in our house. Twice baked
potatoes, a sausage sheet pan meal,
blueberry muffins, and an easy
cauliflower mac and cheese with a
flourless cheese sauce you are going to
want to use for everything. And beef
enchiladas to wrap it all up. These are
the things that are always in rotation
in our family, and I can't wait to share
them all with you. But before we get
started, I wanted to tell you all about
something I picked up for my
sister-in-law's dog, Biscuit. As much as
he is loved by our family, he is getting
up there in years, and we wanted to find
something that would give him all that
he needs during this portion of his
life. This is where Spot & Tango's
UnKibble came in, and a big thank you to
Spot & Tango for sponsoring today's
video. As you all know, here on my
channel, I'm always talking about the
ingredients that we're putting in our
food and what we're eating, and that
carries over to our pet and furry
friends. And so, it was really
interesting to find out that UnKibble is
a fresh dry dog food that is made with
human-grade ingredients. It's cooked or
fresh dried at low temperatures to
preserve 99%
of nutrients, flavor, and aroma. Not
only is it shelf-stable, but it's
customizable for your dog's unique needs
like Biscuit's, and it comes with a
scoop to make sure that you're tracking
those calories accurately. And since we
often talk about budget, UnKibble is
around 40% less expensive than other
fresh pet food brands. Every single
ingredient is written right on the front
of the bag, and if for some reason your
pup isn't crazy over it, Spot & Tango
will refund you. If you know a senior
dog like Biscuit that you want to live
their absolute golden years, you
definitely should check out Spot &
Tango. You can use my code Adeline60 to
get 60% off. Now, let's head back to our
meal prep and get all of this delicious
food made up. All right, first up we
have our twice baked potatoes. These are
such a go-to for us and they freeze
really well. First off, we're going to
clean our potatoes well and wrap them in
foil. I like to do these in foil just
because it helps to soften the skin, but
still keep it nice and sturdy to hold
the filling that we'll be making here in
a bit. You want them really done well so
that they scoop out easily. So, you may
want to bake them a bit longer than you
normally would your baked potatoes.
You're going to cut out the middle and
scoop the insides out carefully. Leave
enough skin so they hold their shape.
Then, we're going to mix up the filling.
You can really customize this, but the
basics I usually use are butter, sour
cream. You can add in some cheese, bacon
bits if you want to, and I also like to
add a bit of milk just to soften up the
potatoes. A great help is using a stand
mixer just because it helps to save your
arm and you can get everything nice and
fluffy. Now, you're going to spoon or
pipe the filling back into the potato
skins generously so they look nice and
full. We're going to top everything off
with cheddar and green onions, but you
can also use bacon bits or any other
toppings that sound good to you. And I
like to make these in my big batch
freezer preps because they freeze well,
like I said. These are a great side dish
or you can make them a full meal on
their own if you add in protein. Sausage
is really yummy in these as well.
Speaking of sausage, we're going to move
on to our sausage sheet pan meal. This
meal generally does not last very long
in our household. My family just loves
this. It's a one pan meal with minimal
cleanup. You know I'm always looking for
those, and you can do lots of
customizations with this. We're going to
chop our sweet potatoes, broccoli, and
sausage into smaller size pieces, and
you're going to mix in whatever
seasonings you want to use. it all with
olive oil or avocado oil, add in your
seasoning mix, and toss it all together
in a big bowl. You want to make sure
everything is spread out well on your
cookie sheet so that it roasts up
nicely. Otherwise, you're going to end
up with more steamed veggies than
roasted ones. You're going to roast
everything until your potatoes and other
veggies are nice and tender, and you're
getting some caramelized edges. That
caramelization on the sweet potatoes is
everything, so don't pull it out too
early. This is naturally a gluten-free
meal, and as you all know, we do eat
gluten-free friendly meals, and it is
something that works so good for meal
prep that you can reheat later. We make
this so often, and it's definitely on at
very least a monthly rotation for us.
Now for something a little sweet, we've
got blueberry muffins, and I wanted to
bring this recipe into this roundup
because muffins are so key in our
household when it comes to freezer meal
prep. Mostly because they're already
portioned out, and they work great as a
snack, a dessert, and a breakfast. So
you can use them in many different
areas. If you guys watch often, you
already know that I have made quite a
variety of muffins, but generally my
children still ask for blueberry
muffins, and we often go back to them.
Sometimes I make muffins that are with a
oat flour base. I did that in a video
recently. And sometimes I make it with a
gluten-free all-purpose flour base. If
you're going to make these for a
breakfast, you can grab a bag of these
from the freezer the night before, let
them sit out on the counter, and they
are ready for grab and go in the
morning. Okay, this next one I'm so
excited to share because it's not just
cauliflower mac and cheese. I want to
walk you through this flourless cheese
sauce because it's a sauce that I use
for so many different things. Once you
learn how to do it, you're going to be
able to use it in many recipes that you
maybe already make. So, to do the
cauliflower mac and cheese, I'm just
roasting up some cauliflower first, but
I also use this cheese sauce or cream
sauce type base for my Alfredo. I use it
for in soups, things like broccoli
cheddar soup, and that type of thing.
So, while those are roasting, we're
going to go ahead and dig right in.
We're going to start out with a fat base
of butter. We're going to melt that
down, and this is where you can add in
some nice minced garlic if you're
wanting to go in a garlic direction.
Once you have that garlic sautéed,
you're going to add in little blobs of
cream cheese. So, again, I don't have
exact measurements for all of this, but
as you're cooking it, you're going to
see where you need to add a little bit
more liquid or hold back. You're going
to add in heavy cream or milk and bring
everything to a really gentle simmer.
Then you can add in cheese by the
handful until you like the consistency,
and this is where you can customize it
and add cheddar. You can add even blue
cheese and whatever cheeses your family
enjoys the most. The key is to never let
it fully boil once the cheese is in,
because it'll get grainy and separate.
Now, you can season it with different
herbs or seasonings, and you can add
salt if your cheese needs it. Some
cheese is salty enough, so definitely
taste as you go. Like I said, I use this
sauce for pasta, veggies, dipping. It's
so versatile, and again, it's completely
gluten-free. [music]
>> [music]
[music]
>> And last, but definitely not least, beef
enchiladas. This is one of our most
repeated dinners in my freezer meal
preps, because it freezes so well, and I
honestly could probably make this in my
sleep at this point. So, first, you want
to sauté some onion and garlic if you
have it on hand, but a lot of times I
just make it with onions. You're going
to brown some ground beef, and you're
going to season it well. You can use the
packet taco seasoning, or if you go back
in my videos, I also make a homemade
taco seasoning that's really simple.
You're going to add salt and pepper, and
just prep your meat as you would for
tacos. You can also customize this to
your liking. We really like black beans,
but you could use pinto beans or
whatever you prefer. And then I like to
add in frozen corn as well if I have it
on hand. Then I'll dump in some salsa.
We just mix it all together. Really work
with what you have if you need to to
keep everything nice and
budget-friendly. [music]
>> [music]
[music]
>> And you're going to just load up your
tortillas, roll them up, put them in a
greased 9 by 13 pan, then pour the
enchilada sauce of your choice over the
top. There's a lot of different
varieties, so you can pick what you
like. Some people like green enchilada
sauce, some like traditional, some like
it spicy. Get whatever you like, and
then we go really heavy on the cheese.
Corey loves everything really cheesy,
and so I try to really load it up. All
right, friends. I hope you found at
least one recipe here that you want to
try. Give me a comment. Let me know what
caught your eye. And if you're new here,
subscribe. It's free, and I'll see you
guys in the next one.
>> [music]
>> Yeah.