THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!
CJ
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INGREDIENTS:
1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed
METHOD:
add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
BRAZILIAN SEASONING SPICE BLEND
INGREDIENTS:
A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded - optional
METHOD:
Roughly cut the onions and the red bell pepper into chunks,
add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)
Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
If you want to freeze it, do not add salt
???? PRINTABLE RECIPE:
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL recipe by Chef Jana Pinheiro
DIY Cream Chicken Soup Mix - Hoosier Hill Farm Cream Powder Prepper Pantry
DIY Cream Chicken Soup Mix - How To Use Hoosier Hill Farm Cream Powder Prepper Pantry Hoosier Hill Farm Cream Powder Master Mixes Save money and rotate foods in your prepper pantry long term food storage with homemade cream of chicken soup mix recipe. Learn to use the foods you have to make the foods you need. Stock your prepper pantry with single ingredient foods for them to last the longest. Make your own mixes from your stored food when you want or need it. The more ways you know how to use the foods you have, the more variety of foods you actually have.
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Great Depression Cooking - The Poorman's Meal - Higher Resolution
Clara's Poorman's Meal is one of my favorite dishes. It was the reason we began this channel. I could never remember just how Nana made it, and being a visual person, what better way to have the recipe than as a video.
This is a higher resolution version of Clara's Poorman's Meal video. It was shot in SD and now up-resed to HD. Not perfect, but a big improvement from the 2007 YouTube standard of 144p!
This was the very first meal we filmed for her show. We'll leave up the original and enjoy this one for improved clarity as well as a new ending message from Clara.
I recently rediscovered the original tape, dated April 10, 2007, just days away from its thirteenth anniversary. On June 2007 I posted it as the 4th video of our initial posts (saving the best for last, of course). At the time there were very few concept YouTube channels and it wasn't yet owned by Google.
As a filmmaker, I tried convincing TV studios that this was a great show idea. I was told that there wasn't really an appetite for a cooking show about the history of the Great Depression, hosted by an unknown 91 year old Grandmother.
I saw YouTube as a place I could make the show anyway and let people decide for themselves if they wanted to learn meals from the Depression and meet my amazing Grandmother. And you did decide. Thanks for watching and I'll try to continue to share Clara and her incredible cooking as best I can.
-Christopher
Three Cheese Bean Soup
This is a delicious healthy soup that you can feel good about eating ..A good alternative to using potatoes..Use this basic recipe and make it the way your family likes it…
Recipe
2 cups chicken broth
1 cup diced onions
1 cup diced celery…if you don’t like celery…leave it out
1/2 cup finely sliced carrots
1/3 cups diced sweet peppers
1 1/2 cups cooked chopped chicken or meat of your choice or you can leave it out
1 cup cream of chicken soup
2 cups heavy cream
1 cup sour cream
1 teaspoons salt
1 teaspoons garlic powder
1/2 teaspoons black pepper
3 cans white beans..I used navy beans and cannellini beans
1 can rotel tomatoes
3 cups white cheese…I used white cheddar, Monterey Jack, and pepper Jack
Few dashes hot sauce to taste…optional
In a large saucepan add your 2 cups broth, celery, onions, carrots, and peppers…cook about 5 minutes or until tender..Whisk sour cream into heavy cream…Add to veggies along with the other ingredients except cheese …simmer for about 15 minutes…add cheese and let cook another 5 minutes…Serve hot
Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes
I’ve enjoyed a lot of Irish stews in my day, but this might be my all-time favorite. If you’re a fan of sausage and potatoes, you will love this slow-cooked, comfort food classic. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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How to Can Bean and Spam Soup | Canning Beans in the Nesco Smart Canner | #CozyFallSoup
In this video I show you how to can bean and Spam soup. I specifically demonstrate canning beans in the Nesco Smart Canner, but you can also pressure can this ham and bean soup in any pressure canner such as a stove top Presto pressure canner.
This bean soup recipe was part of the #CozyFallSoup open collaboration hosted by Gail’s Southern Living. You can watch all of the videos in this collaboration here:
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This video is NOT sponsored. Some product links are affiliate links which means if you buy something we'll receive a small commission.
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Ball Jam and Jelly Maker:
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Carey Smart Canner (same as Nesco, but sometimes cheaper):
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Ball Classic Pectin:
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Canning Jars – Made in the USA (Lehman’s):
Canning Lids (Amazon):
Canning Lids – Made in the USA (Lehman’s):
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Canning headspace tool:
Canning jar lifter:
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Jams and Jellies: Preserving by the Pint in Minutes:
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Ball Canning Back to Basics:
RECIPE
For 4 quart jars:
1 lb navy beans rinsed.
1 can of Spam (or other such as Great Value canned luncheon meat), cubed. (You’ll put ¼ of the can into each jar)
2 cups of carrots (1/2 cup in each jar)
2 cups celery (1/2 cup in each jar)
1 large onion, chopped (1/4 of an onion in each jar)
2 tablespoons mashed potatoes or potato flakes (optional) - in each jar
Salt and pepper to taste. Omit salt if using broth that has salt in it. Remember Spam is also salty, so go easy on the salt. ????
2 t. garlic powder (½ teaspoon in each jar)
2 t. onion powder (½ teaspoon in each jar)
Fill jars to 1” headspace with broth or water.
Pressure can for 90 minutes.
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To replay this video, How to Can Bean and Spam Soup, go here: