COOK WITH ME (EASY FALL RECIPES): CARAWAY HONEST REVIEW - BAKEWARE SET
CLICK HERE: and shop this once-a-year event!! Don't miss your chance at savings up to 20% off!
Caraway Home is offering a tiered discount structure sitewide, where customers can save up to 20% on everything (Cookware & Bakeware Sets, Individual Cookware Pieces, Bundles & our most recent launches: Squareware and Prepset). NOTE: Stainless Steel is NOT eligible for discount
MY BAKEWARE: 11pc Bakeware Set in Cream
#cookwithme #caraway #cookingvideo
Hi Everyone,
In today's video I'm reviewing Caraway's non-stick, non-toxic 11pc bakeware set. I am preparing some easy and delicisious recipes that are perfect for fall and winter. I hope you all enjoy the video! Thanks for watching!
NOTE: This video is sponsored by Caraway. ALL thoughts and opinions expressed are honest and truthful based on my personal experiences and use of the products mentioned. Some affiliate links are noted, which means I may receive a small commission if they are used. Thank you for supporting my channel.
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Pickle PERFECTION! Crunchy Dill Pickle Recipe For Beginners - Baby Dill & Hamburger Pickles
Dave's mums nickname is Picky, short for pickles. No idea why! She does like her pickles, though. Anyways, here's a very simple recipe to make two types of dill pickles. Sliced dill pickle chips (hamburger pickles), and whole baby dill pickles. We're using a product called pickle crisp in this recipe. It's a great ingredient, especially for beginner canners, to help make your pickles as crunchy as they should be. Minimal ingredients in this recipe make it a great canning recipe for beginner canners. Stuff your jars full, add the simple pickle brine recipe and water bath for 10 minutes for a shelf stable canned dill pickle. The thickness of the hamburger pickles is VERY important!
#Wilderstead
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HONEY GARLIC BUTTER ROASTED CARROTS
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce. RECIPE:
Delicious and easy Armenian / Iranian holiday dishes and dessert with Caraway! Kookoo and napolean!
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About Lilian Tahmasian:
Lilian Tahmasian has been a marketing manager and content creator since 2009 and became a full time Digital creator as of 2014. With a BA in Marketing and a Masters Degree in Media, she has managed and produced content for some of the top companies worldwide. Becoming one of the most viewed channels in Australia, has allowed her to gain opportunities across the industry. Focused on Style, Beauty, Fashion, Health and Advice, Lilian continues to create videos regularly on her YouTube channel. Something that began as a fun hobby has landed Lilian in leading magazines. Currently she has over 8 Million Views on her Channel. She continues to create awareness on confidence, bullying and inner beauty along in her videos.
#caraway #holidaycooking #christmasfood #bestfriend #cooking #liliantahmasian
Gluten free meal prep! healthy & easy meal ideas (caraway food storage set review) 2023
Shout out to #Caraway for collaborating with me on today's video! Make sure you guys check out all of their non stick, non toxic products :)
“JAMIE10” for 10% off
Food storage (color: cream)
Tea Kettle (color: cream)
Cookware set (color: gray)
My in depth Caraway Cookware Review
Follow me on Instagram for daily gluten free inspo:
@trulyjamie
RECIPES
Honey mustard chicken
Sauce
2 tablespoons Dijon mustard
3 tablespoon honey
1/2 cup olive oil
2 tablespoons apple cider vinegar
Salt & pepper
Whisk all ingredients until combined
Chicken
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil extra virgin
1 tbsp paprika
1 tbsp garlic salt
1 tbsp garlic powder
2 tsp dried Italian seasoning
1 tbsp paprika
Salt & pepper, to taste
Preheat oven to 425F
Add chicken to sheet pan, drizzle with olive oil & add seasoning
Bake for 20 mins
Drizzle chicken with a few tablespoons of honey mustard sauce
Bake for another 5 mins
Save extra sauce for dipping!
Crispy Brussels & potatoes
1 lb. fresh brussels sprouts, halved
Golden potatoes, peeled & cubed
2-3 tbsp olive oil
garlic powder, salt and pepper to taste
Directions
Preheat the oven to 425 degrees F
Toss potatoes with olive oil, garlic powder, salt, and pepper.
Section potatoes to one side of sheet pan
Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper.
Arrange Brussels face down on other half of sheet pan- flip half way through
Bake for 20-25 minutes
Kale crunch salad
Dressing
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt & pepper
whisk together all ingredients
Salad
Kale
Dried cranberries
Shaved almonds
Hemp seeds
MASSAGE KALE WITH DRIZZLE OF OLIVE OIL! Kale is very fibrous & will taste bitter without this step. Do this step for at least 2-3 minutes
Add rest of toppings, dressing, toss & enjoy!
Hummus recipe
Chicken Sausage Sheet Pan
(All measured with love hehe)
chicken apple sausage, sliced
sweet potato, cubed
garbanzo beans, rinsed
red onion, sliced
Olive oil
Garlic powder
Salt, pepper
Toss all ingredients with olive oil & seasoning
Bake at 425 for 30-35 mins
Greek pasta salad
cooked gluten free rotini pasta, cooled
1-2 tablespoons olive oil
1 tablespoon balsamic vinegar
juice of 1 lemon
feta cheese
grape tomatoes, cut into quarters
persian cucumbers, pealed & chopped
red onion, finely chopped
kalamata olives, chopped
cavender’s all purpose greek seasoning, dried parsley, salt & pepper
Toss pasta with all veggies & feta cheese.
Add olive oil, balsamic vinegar & lemon.
Add seasoning, toss, & enjoy!
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Music by LOVELOVELOVE - ULTRAVIOLET -
Music by Reed Gaines - Tryhard -
Music by Public Library Commute - With Somebody -
Music by BETTER LIVVIN - Hold My Tongue -
Music by Damien Sebe - river bank -
Music by ZARG - Vacation -
Music by Mr. Jello - Sunrays -
0:00-0:50 intro
0:51-2:12 caraway
2:13-4:54 food storage
4:55-6:43 honey mustard chicken
6:44-7:41 kale crunch salad
7:42-8:46 hummus protein box
8:47-9:48 chicken sausage sheet pan
9:49-11:25 greek pasta salad
11:26-12:23 outro
Jomsvikings' Sauerkraut with Juniper and Caraway
During the Viking Age the Baltic Sea was extensively travelled by populations centred in what is now Middle and Southern Sweden, Denmark, and the Western islands of the Baltic such as Gotland. These people travelled and traded widely forming alliances with both Slavic and Finnic peoples. There were intermarriages and cultural exchanges, including an influence on the religious practices of the Old Norse people. In what is now the coast of Poland, lived the Wends, an independent Slavic people who had much contact with the Norse people. Notable Norse settlements amongst the Wends included the band of mercenaries, know at the Jomsvikings. Some scholars believe the technology of lacto-fermenting cabbage may have come to Western and Northern Europe by way of the more Easterly people’s such as the Slavs. Thus, tough warriors such as the Jomsvikings might have enjoyed the invigourating crunch of sauerkraut during times of the year when vegetables were scarce.
▻ RECIPE ◅
☼ 2 L white cabbage and curly kale (packed)
☼ 4.5 tsp gray salt [Purchase ☞
☼ 4 tsp juniper berry [Purchase ☞
☼ 4 tsp caraway seeds
☼ Pickle Packer [Purchase ☞
☼ German Style Fermentation Crock [Purchase ☞
☼ Mason Jar Fermentation Kit [Purchase ☞
Layer the cabbages, salt, and herbs in a fermentation vessel. Compact the vegetable matter very well. Seal the fermentation vessel, as per use instructions. Store your vessel at room temperature.
After a day check on the fermentation vessel. If the vegetables have not expressed enough liquid to cover them, add enough salt and water to rise just above the cabbages, ensuring that a 3% brine solution is maintained. (In my case, I needed to add 500 ml of water and about 15 grams of salt.)
Periodically, check on the flavour of your sauerkraut. When it has reached the level of tartness you like, put it in the refridgerator.
S1:E10 #NordicWay #HailandHorn
▻ COMMUNITY ◅
Facebook ☞
Instagram ☞
Twitter ☞
Tumblr ☞
▻ BOOKS ◅
“Sailors & Sauerkraut, Or, Recipes from Paradise, Or, Making Do with What You Have: A Reading Cook Book with Extracts from the Journals of William Anderson, Joseph Banks, James Cook, Thomas Edgar, Alexander Home, James King, David Samwell, and Recipes” (1978), by Barbara Burkhardt. [Purchase ☞
“Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” (2016; 2nd ed.), by Sandor Ellix Katz. [Purchase ☞
“The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World” (2012), by Sandor Ellix Katz. [Purchase ☞
▻ IMAGES ◅
Book cover images are fair use of copyright for educational purposes.
‘Captain Cook’, by Nathaniel Dance-Holland, from the National Maritime Museum, United Kingdom, Public Domain,
‘Harvesting cabbage, Tacuinum Sanitatis, 15th century’, Public Domain,
‘German Style Fermentation Crock, Interior’, fair use for educational purposes of the copyright by TSM Products,
‘Juniper’, by Rasbak at Dutch Wikipedia, CC BY-SA 3.0,
‘Caraway’, by Franz Eugen Köhler, Köhler's Medizinal-Pflanzen - List of Koehler Images, Public Domain,
‘Grey Salt’, by Own work, CC BY-SA 3.0,
‘Savoy Cabbage’, CC BY-SA 3.0,
▻ MUSIC ◅
The soundtrack music was “Bear’s Jig”, used with the permission of the amazing band “Fiddlehead Soup.” Visit for more.
The fast forward music was “Oyneng Yar”, used with the permission of the amazing band “Fiddlehead Soup.” Visit for more.