10 Delicious Family Recipes by Christine

the Kitchen Divas

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Transcript

00:00This is a realistic week in my kitchen cooking most of our food from scratch for my family of six.

00:08There was a time when I relied on processed food and didn't know much about cooking,

00:12but when I discovered cooking from scratch, something clicked.

00:16It not only saved us money, but we started eating better than ever.

00:20I found satisfaction in making wholesome meals for my family and learning from the wisdom of the past.

00:25Over time, I developed simple rhythms and habits that made from scratch cooking a natural part of our daily life.

00:32And here's how it really looks.

00:34Behind every from scratch meal, a kitchen that looks like chaos at some point.

00:40Well, I did say it was a realistic week of cooking, so.

00:46Oh my gosh, this is a mess.

00:49Why there is a rubber band ball in my grains, I can only guess.

00:52In the middle of the mess, there's something really beautiful happening.

00:56This video is a glimpse into that.

00:59Nourishing my family with simple from scratch meals, celebrating everyday life,

01:03and embracing the joy of a well-used, well-loved kitchen.

01:12I'm making a double batch of pizza dough right now, and I'm milling kamut wheat berries

01:17because I want to do a mostly kamut flour pizza dough.

01:20Into the mixer, you're going to do four cups of water and then four teaspoons of yeast,

01:25and that yeast just needs to sit for about 10 minutes to bloom.

01:29While I'm waiting for that, I wanted to make a healthy dessert to have on hand.

01:33I found this recipe for a healthy vegan chocolate fudge ice cream,

01:38and I thought I would give it a try.

01:39I'm saving it through an app that I just discovered called Recipe.

01:43It's pretty awesome.

01:44You share any real or recipe you find online with the app.

01:49It will transcribe the audio, even if there's no written recipe,

01:53and it will create a recipe card for you.

01:56So then you can easily find all the recipes that you were interested in in one place,

02:00and you can organize them.

02:01It's great for meal planning and just saving all the recipes that sparked your interest in one place.

02:07Into the blender, I did 11 dates, a can of full-fat coconut milk,

02:11half a cup of cream, and half a cup of whole milk,

02:14a half cup of peanut butter, a half cup of cocoa powder,

02:17two teaspoons of vanilla extract, a pinch of salt,

02:19and then blend that up and pour it into your ice cream maker.

02:22Make sure the bowl is frozen solid.

02:24I just keep it in the freezer at all times so it's ready to go.

02:28Churn that for about 20 to 25 minutes,

02:30and it turns into this thick and decadent healthy ice cream treat.

02:37Welcome to my busy Friday afternoon.

02:40I'm going to be making some food and just kind of take you along throughout the week.

02:44So tonight I'm making pizza.

02:46I really like this recipe, so I thought I would make it and share it with you guys.

02:50I was going to even call you.

02:51What do you want?

02:52I say let's do pizza.

02:55Good news for you.

02:56I'm doing pizza tonight.

02:57I love it.

02:58Now I'm adding six cups of flour.

03:02I'm using up all my Komoot, which ended up being three and a half cups,

03:06and the rest I'll do all-purpose flour.

03:12That's perfect.

03:18Yeah.

03:19Komoot is an ancient grain, so it's pretty healthy for you,

03:23and it tends to be a thirsty grain.

03:25So I noticed when I work with Komoot, I need to add extra water,

03:29and I also added extra oil.

03:31It's still pretty dense, but hopefully later on it will soften up and rise

03:36and work great for pizza dough.

03:38I'm just pulling some honey oat sandwich bread out of the oven.

03:41I shared this recipe in a previous video.

03:45It uses freshly milled hard white wheat flour and oats,

03:49and I'm just always trying to keep the bread flowing in our house.

03:53While I'm waiting for my dough to mix,

03:55I'm just doing some loads of laundry, hanging up close to dry.

03:59It's a busy housework day.

04:04My dough has been kneading for about 15 minutes.

04:07Now I'm going to give it a rest and go run my errands.

04:19I punched the dough down, and now I'm taking it out.

04:33I'm just going to oil the bowl and then kind of shape it into a round shape

04:36and put it back in the bowl and let it rise until I'm ready for it,

04:39which will be about 45 minutes.

04:42This just helps the dough doesn't stick and just helps it as it rises.

04:45So now I'm all dressed up because we're going to a wedding later.

04:49I have just enough time to get dinner on the table.

04:52I really wanted to use up my garden red peppers

04:55and make roasted red pepper sauce,

04:57which we'll use on the pizza,

04:59but also I use it in salmon rice bowls

05:02and other meals throughout the week.

05:04I'm going to roast these in the oven at 450 for about 20 minutes

05:17until they're nice and charred.

05:18So I'm just taking out the insides and halving them,

05:22and I'm also going to add in some of my garden tomatoes

05:24just to add a little more tomato flavor to the sauce.

05:28While that's happening,

05:40I'm going to clear the area and put my homemade bread away

05:43and make room for my pizza dough.

05:46I'm going to divide this dough into two pieces

06:02and then shape it into a round shape

06:04and then let them rest while I prepare the sauce.

06:07I'm also going to get my pizza stone

06:10and put it in the oven so it can start to preheat

06:12while the peppers are finishing.

06:15And when the peppers are finished,

06:17I'll turn the oven up to 500 degrees.

06:19This is the recipe I'm going off of.

06:22I like this nutty roasted red pepper sauce

06:24from this half-baked harvest cookbook.

06:27And as usual, I did modify this a little bit for our liking.

06:33The roasted red peppers turned out so beautiful.

06:36I think that it's best if you roast them longer than 20 minutes

06:39and maybe add a little bit of a lower temperature, like 400,

06:42that will allow them to soften a bit more.

06:45But you want to put a lid or a plate over that bowl

06:49and just let the steam release the skins from the red peppers

06:53and we'll remove those.

06:55So this is a half cup of walnuts that I toasted quickly.

06:58And now I'm adding in two cloves of garlic,

07:00a fourth cup of tomato paste,

07:03a teaspoon of smoked paprika,

07:05a fourth teaspoon of cayenne pepper,

07:07a tablespoon of apple cider vinegar,

07:09a tablespoon of honey,

07:11a fourth teaspoon of salt,

07:15and about a fourth cup of olive oil.

07:17Then you're going to add in your roasted red peppers.

07:19I was having a little bit of a hard time getting the skin off.

07:23And I think that's just because I was in a hurry.

07:26So I roasted it pretty quickly and it didn't sit as long as it needed to.

07:30But regardless, we ended up with this beautiful and tasty sauce.

07:34So for this pizza dough,

07:38I'm using a lot of,

07:40this is called semolina flour.

07:44And so you want to put it on the bottom,

07:47like a good bit on the bottom here.

07:49And then anytime it starts to stick,

07:52you just add more semolina flour.

07:54And then I'm going to put semolina flour on this pizza peel

07:58and slide the whole thing into the oven onto the hot pizza stone.

08:02And so the oven is set really high right now to like 500.

08:07And that's how you want it nice and hot.

08:11And hopefully it will cook really fast.

08:15I'm going to go kind of light on the toppings so that the pizza cooks nicely.

08:20Oh, no commute flour is just not as stretchy.

08:32I don't know if this is going to work.

08:42It's all sticking.

08:50Oh, my gosh.

08:51This is a mess.

08:52You know, if you use all-purpose flour,

08:56you won't have this problem.

08:57But I'm experimenting with commute,

08:59which just is making things a little more complicated for me.

09:03But I think it's still going to be tasty and cook up well.

09:06It's just a little harder to work with.

09:09You can't slide.

09:10It's not good.

09:11You know, it might not be my prettiest presentation,

09:39but in the end, the pizza turned out.

09:42You just got to get the toppings on there

09:44and be able to slide it onto the hot stone,

09:47and you should be good to go.

09:50You laugh, baby.

09:54You're a champ.

09:56Oh, you.

09:57That looks amazing.

09:58Oh, my gosh.

09:59It's terrifying.

10:00Nice.

10:02While my other pizza is in the oven,

10:10I am shaping my second pizza,

10:12and thankfully, this time around,

10:14it's going much smoother.

10:23This one's doing better.

10:25This one's doing better.

10:32My husband and I are about to leave

11:01for a wedding,

11:02but we cannot resist having at least one slice

11:05because no one likes showing up to an event starving.

11:12That's so good.

11:14Wow.

11:14Anything?

11:15It's like professional.

11:19Who wants to give me a bite?

11:24I like how the bread is really tasty.

11:25Yeah, the bread is thick.

11:27It's good.

11:27This is like professional, babe.

11:29I'm going to rock.

11:31This pizza was on the breadier side,

11:35which isn't my preference,

11:36but my husband and kids really liked it.

11:39All in all,

11:39it's a pretty simple pizza dough recipe

11:41using just flour, salt, and water.

11:44And if you have a jar of pizza sauce lying around,

11:46this can become an easy weeknight dinner.

11:48All right, so this is the next day,

11:55and I did want to show you some realistic cooking.

11:58And what I mean by that is I'm not planning ahead of time,

12:02but just come dinner time,

12:04I'm taking out my camera and coming up with dinner on the fly.

12:08And so I decided to do salmon rice bowls here into the instant pot.

12:13I'm doing two cups of white rice and two and a half cups of water and then a pinch of salt.

12:18And then I'm just going to put it on the white rice function in this instant pot.

12:23I really like this instant pot.

12:25I use it most for rice, dry beans, and stocks.

12:29I think it's a great tool to have for a cooking from scratch type of kitchen.

12:33My inspiration for tonight's dinner is the basil in my garden.

12:37It is growing so well.

12:38I have such an abundance of basil.

12:41And so I thought a good way to use it up would be to make some homemade pesto.

12:44I also cut some zinnias from my garden while I was out there.

12:48They're just so beautiful right now.

12:50Into the food processor, I did two cups of fresh basil,

12:53a handful of fresh parsley, a fourth cup of walnuts,

12:56and then a half cup of pecorino romano cheese,

12:59and then about a fourth teaspoon of salt.

13:02You can also use pine nuts, but those are pretty expensive.

13:05And I usually have walnuts at home.

13:07And so I used walnuts.

13:09I'm going to pulse this up pretty good and scrape down the sides as needed.

13:13And once it looks pretty well chopped up,

13:16I'm going to slowly add a half cup of olive oil.

13:19My food processor has this function where it slowly drizzles the oil in,

13:24and that's best.

13:25I'm also adding in half of a fresh lemon, just the juice.

13:29And just kind of adding to it as I go,

13:32I felt like it needed a little more salt, a little more lemon juice.

13:35So feel free to taste it and adjust as desired.

13:39I'm going to set this to the side and put it in the fridge while I prepare the rest of dinner.

13:43I fried some fresh oregano from my garden in some olive oil until it was nice and crispy.

13:53Don't have a rhyme or reason as to why I did that other than I felt like it.

13:58And I just added it on top of the salmon.

14:02I don't know if I probably should have just saved that for the end,

14:05but I am seasoning this salmon up with some garlic powder,

14:10smoked paprika, salt, pepper, and olive oil.

14:13And then I also added a little bit of honey

14:15because I thought that might add some caramelization.

14:18And I like working with salmon on nights when I just want something kind of easy

14:22so that I don't have to thaw a big piece of meat.

14:25So I usually have frozen salmon on hand for this reason,

14:29but I love working with fresh salmon when I have it.

14:32It is such a treat to cook fresh salmon.

14:35It's so easy.

14:35You don't have to thaw it.

14:37It takes flavor even better.

14:39But I like to use my air fryer for salmon.

14:42It gets it really well cooked, like flaky on the inside and crispy on the outside.

14:47I am making sure I don't crowd it when I cook the salmon.

14:51I put about three fillets in at a time and cook it at 400 for about 10 minutes.

14:58I love this air fryer.

14:59I know I have a lot of appliances,

15:01but they all have a purpose in my kitchen for different reasons.

15:06So I also had this asparagus I wanted to make sure I used up.

15:10So I decided I would toss it in some olive oil and some salt

15:13and then air fry those as well.

15:16I ended up realizing that I should probably cut them up into little pieces.

15:20to add into the rice bowls.

15:23And so that's what I did.

15:24I'm adding these to the air fryer

15:26and I'm going to cook them at 385 for 8 to 10 minutes.

15:30The rain started pouring down in the middle of cooking dinner.

15:33So it's feeling really moody and cool in this kitchen right now.

15:42No, not out.

15:44You brought that dinner too.

15:46Yeah, that's out.

15:50Oh, I love it.

15:51Oh.

16:02It's a summer storm.

16:12For these bowls, I started with rice

16:14and then I added the salmon.

16:15the skin just peels off really nicely and then i just added all the toppings that i thought would

16:21go well with it i had some garden tomatoes chopped those up i added the air fried asparagus some

16:28fresh avocado and then of course i added the pesto that i made and also the roasted red pepper sauce

16:35from the night before this had so much flavor i love making rice bowls in general you can put

16:42your own spin on it sometimes we do in asian style sometimes i try to make it like a sushi bowl

16:48other times we do chicken and rice so all you need is a good piece of meat a good sauce

16:53some veggies and some rice and you can put together a beautiful dinner

17:12on this beautiful monday morning i was making yogurt i'm heating up milk until just before

17:25boiling keeping a close eye on it and stirring it to prevent scorching on the bottom of the pan

17:30now i'm heating up ghee in a skillet and i'm about to cut out my english muffins this is sourdough english

17:38muffins and i made the dough the day before and pressed it flat in the pan the night before so

17:45it's been fermenting in the fridge overnight and now i'm just going to cut it out and cook it on a

17:51hot skillet for a few minutes on each side

18:09so that nothing

18:13sticks

18:14i'm filling up the sink with a bit of ice water because once the milk is finished

18:24i'm going to put it in the sink to let it cool down quickly

18:27i'm going to put it in the sink to put it in the sink to put it in the sink to put it in the sink

18:36yep

18:37yep

18:37do it

18:41yeah perfect

18:52boom

18:53boom

19:09can i cut these

19:23come on

19:29boom

19:33that's itchy

19:36oh

19:37this bug

19:41it's really nice and hard

19:47let's put this baby on here put it right here

19:50Okay, go put it upside down and kind of flip it in.

19:58Okay.

19:59Go for it.

20:00Good, Noah.

20:01No jam?

20:02Yeah.

20:03Okay, I'll just do jam.

20:04Yummy.

20:05Can I?

20:06Um.

20:07Now that my milk has cooled down, I'm adding about one-fourth cup of yogurt, Greek yogurt,

20:26into a little bowl and then spooning in about one-fourth to a half cup of that milk into

20:32the bowl and I'll whisk that up really well.

20:35The milk should be warm to the touch and no hotter when you add the yogurt because you

20:39don't want to kill those live cultures in there.

20:43So by adding a little bit of yogurt and mixing it really well, this is now allowing the whole

20:49pot of milk to turn into yogurt.

20:52Then I'll just put a lid on this, wrap it in some kitchen towels to keep it insulated and

20:57leave it on the counter for the next eight to twelve hours.

21:04I'm setting the milk near the stove since it tends to be a warmer area and my sourdough English

21:29muffins turned out so good.

21:31This recipe is from the tartine bread book, which I talk about all the time.

21:35I linked that in the description.

21:37I'm going to pack half of this away in the freezer and the rest will eat throughout the

21:40week.

21:41Now I'm moving on to making dinner first thing in the morning because I'm going to

21:45make a slow braised pork recipe and this will cook all day in my oven and I don't need

21:52to worry about it or fuss with it until dinner time.

21:56First I'm making my spice blend.

21:57So into a little bowl, add two teaspoons of cumin, two teaspoons of oregano, a teaspoon

22:03of allspice and a teaspoon of cinnamon.

22:06This is going to be a double recipe and it's for citrus braised pork tacos.

22:12So we're going to put that to the side and now move on to chopping up some onions and garlic.

22:17I'm using two onions here and chopping it nice and finely and doing the same with a whole

22:24head of garlic because I like lots of garlic.

22:26What I'm doing right now is called a mise en place, which is French for basically setting

22:32everything up ahead of time before you cook.

22:35I've gotten so much better about this ever since I started my YouTube channel because being

22:41organized is so important when you're filming.

22:43And I love the impact it has had on my cooking, having everything in its place and ready to

22:50go makes cooking so much more seamless and fun.

22:53So now I'm dealing with this big giant hunk of meat.

22:57I bought pork shoulder from Costco and it comes in a two pack.

23:01So I'm breaking it down for one of them.

23:03I'm cutting them into one to two inch chunks.

23:06And then the other one I'm cutting into two pieces, setting it in a freezer Ziploc bag and

23:12putting those in the freezer for another time.

23:15I had so much meat here that I realized I was going to need a bigger pan in order to

23:19season it up.

23:20It's great to have lots of baking sheets for moments like this.

23:23So this is about seven pounds of meat.

23:26Once I have trimmed it a bit, I'm seasoning it with three teaspoons or one tablespoon of

23:31salt and a little bit of pepper just to give that meat a little bit of extra boost before

23:38it goes in the pan.

23:39So now I'm going to saute in some avocado oil, the onions until those are browned and softened

23:46for about five to eight minutes.

23:49So now we're going to build on to this base, this flavor base for the braising of our meat.

23:55So add in your seasoning and give that about 30 seconds for those flavors to bloom.

24:01Add in your garlic and then do the same thing.

24:04And then after that, add in a whole can of tomato paste and just give it a stir and let

24:10the flavors kind of develop and cook just a little bit, maybe 30 seconds to a minute.

24:15And then you're going to add in three cups of water and it's going to start looking like

24:20something here now, add the juice and zest of three oranges, which of course I went ahead

24:34and juiced and zested beforehand and I had it ready to go.

24:38So it was super seamless when I was cooking, which is so much fun.

24:41Now those colors are looking so beautiful.

24:44It's starting to simmer.

24:45I'm going to add three tablespoons of distilled white vinegar and then three tablespoons of

24:52Worcestershire sauce.

24:54I've been told by my subscribers that that's how you say it, but I'm also noticing from

25:00different people that it's pronounced differently in different countries.

25:03So take it or leave it.

25:05I added in a half teaspoon of pepper and 10 whole bay leaves.

25:10Yes, I know that's a lot, but this is the recipe.

25:13Now add in all of your meat.

25:15It's going to be a lot.

25:16So it's going to take me a minute here.

25:18I think my favorite part about this recipe is that you don't need to sear the meat.

25:22It's great just plopping it in there.

25:24And because we're going to put it in the oven uncovered for three to four hours, that meat

25:30will brown and develop a crust the way we want.

25:34So that's the beauty of braising meat, low and slow.

25:46This is going into a 300 degree oven for the next three to four hours.

25:56When you come back to it later in the day, it should be nicely browned and fork tender.

26:04Before I shred the meat, I'm going to strain off some of this fat.

26:10This pork that I used did have a lot of fat in it.

26:14So you want to try to get rid of some of that.

26:16And then you take a potato masher and just start mashing and the meat will very easily just

26:21barely touching it.

26:23It will fall apart.

26:24And if it looks like there's a lot of liquid in the pot, just know it will all start to

26:28incorporate.

26:29And then we're going to turn on the heat and this will reduce down and turn into a thicker

26:34sauce.

26:35Don't forget to fish out those bay leaves.

26:37And while this is heating up and reducing down, I'm going to work on a side salad.

26:55I'm using whatever lettuces I have on hand.

26:58And then I have this jalapeno ranch that we made a couple of days ago and I added a little

27:03bit of honey to it.

27:04I don't know why I just thought it needed to be sweetened a little.

27:07And then I also added some fresh corn and this ended up being just a perfect salad.

27:12We serve this on the side with the tacos and then also inside the taco.

27:17Cause I like to add a little crunch.

27:18Making a cooking show.

27:20You mean like more like a bunch of videos that are cooking just like a series.

27:25Pretty much.

27:25Is that corn?

27:26Pretty much.

27:27Yeah.

27:27Making a salad with corn.

27:28I do this to eat, but I love some.

27:30Oh, pooh.

27:32Oh, pooh.

27:33I like to toast my tortillas either on a skillet or right over an open flame until they are charred

27:41and a little crispy.

27:47Just before serving, you can add another two tablespoons of distilled white vinegar, and

27:52then you're ready to serve up your tacos.

27:55These citrus braised pork tacos are so flavorful.

27:59The meat obviously is the star of the show.

28:02And then you just top it with some fresh garnishes.

28:05I have some quick pickled red onions here that I made.

28:08I just put some sliced red onions in mostly apple cider vinegar, and then some water and

28:14about a half teaspoon of salt.

28:16You can also add a little bit of sugar to that jar if you like them on the sweeter side.

28:25This was super delicious.

28:27And since I did a double batch, we had so much meat.

28:29And so we basically just had tacos for the rest of the week and no one had any complaints

28:33about it.

28:34All right.

28:44I have to take a bite before I serve up everyone else.

28:47So much flavor in this.

28:57I love braising meat because it slow cooks throughout the day and the flavor just increases so much.

29:04I'm going to experiment with more braising recipes.

29:09You can braise anything.

29:10You can braise vegetables, whole chickens, all sorts of cuts of beef.

29:15So I want to experiment because you can really formulate your own recipes and I don't see

29:22how it could turn out badly.

29:24Slow cooking all day in a Dutch oven like this.

29:27It's also just a very satisfying cooking process.

29:30It makes me feel really, I don't know, cozy and like an authentic cook.

29:35And it's just nice to be able to work from home and then smell the meat that is cooking

29:40throughout the day and ready for me at the end of the day.

29:43It's similar to slow cooking in your slow cooker, but this is, you know, how you can do it with

29:49your oven.

29:49So if you don't have a slow cooker, maybe you have a Dutch oven and I highly recommend you

29:54get one if you don't have one because it's definitely one of my number one most used kitchen

29:59items.

30:00But anyways, I hope you all enjoy this recipe.

30:03I'm going to put a link in the description.

30:04And my sister's doggie here has been begging me for a little piece of meat.

30:10Come here.

30:11Do you want some?

30:12Do you want a treat?

30:14This is buddy.

30:15He's very spoiled rotten.

30:17Aren't you?

30:18Do you want a little treat?

30:19Now, before I calm my family down, I'm going to peek on the yogurt I made this morning

30:29and see if it worked.

30:34Nervous.

30:38Oh my gosh.

30:39It works beautifully.

30:43Wow.

30:44That's some of the best yogurt I've ever made.

30:47Did you guys see how simple that was?

30:49I didn't use my Instant Pot.

30:50I didn't use any appliances.

30:52I just heated this up on the stove, the milk, let it cool down, added a little bit of yogurt,

30:58mixed it in really nicely.

31:00And then I wrapped it up in a kitchen towel and put it in a somewhat warm spot.

31:04So I had it next to my oven today since I was braising the meat.

31:08The oven was, the oven area was nice and warm.

31:11And so now it's cultured beautifully.

31:14I don't want to touch it because I don't want to disturb it.

31:16But it looks just totally firm and solid.

31:19So I'm actually going to put it in the refrigerator now for the next, I don't know, maybe just

31:25for the rest of the night.

31:26And then tomorrow morning I'm going to strain it through my Greek yogurt strainer that I

31:31have.

31:31And it should be really thick, creamy yogurt.

31:34And maybe I'll make some granola or something.

31:36And that will just serve us nicely throughout the rest of this week.

31:44Macy.

31:45Macy.

31:46Macy.

31:47Macy.

31:48Macy.

32:00Macy.

32:01Macy.

32:01When I was a new homemaker and learning everything from scratch, I discovered this blog post

32:08from the kitchen on how to make great granola every time.

32:11I have referenced this blog post so many times over the years, and so now I'm finally saving

32:16it to my recipe app.

32:18This is just one of those recipes I keep coming back to time and time again, and so I want

32:22to share it with you.

32:23It's really a great formula for any kind of granola that you'd like.

32:27You start off with three cups of old-fashioned rolled oats, and then two and a half cups

32:32of nuts and seeds of choice.

32:33I'm doing a cup of slithered almonds, and then a scant cup of chopped up walnuts, and then

32:39I'm going to finish it off with about a half cup of pumpkin seeds, and then three tablespoons

32:44of brown flax seed.

32:49Now you're going to add a teaspoon and a half of salt.

32:53I think that salt level really brings out the flavor.

32:56And then a teaspoon of cinnamon, and then also a half teaspoon of cardamom.

32:59I feel like I only have cardamom in my house because of this recipe.

33:04And then you're going to do a half cup of olive oil.

33:07Believe it or not, olive oil is such a good oil for this granola.

33:11And then a half cup of maple syrup.

33:16Now I'm adding a teaspoon of vanilla extract or vanilla bean paste.

33:20And then I'm also adding an egg white.

33:22This is not in the recipe, but when you add an egg white, it adds some extra crunch.

33:27It makes your granola a little bit more like clusters, which I like.

33:31And it also adds a bit more protein.

33:33So mix in your wet ingredients with your dry ingredients.

33:36Everything should be nicely coated and looking wet.

33:39If it looks overly wet, just keep adding a little bit more dry ingredients until it looks about

33:44right.

33:45It should be fairly wet, but not soaking wet.

33:55On a large baking sheet lined with parchment paper, spread out your granola so that it's

34:00nice and thin so all of the granola can get evenly browned.

34:07This is going to go into a 300 degree oven on the middle rack and set a timer for 15 minutes.

34:12Then come back and give it all a flip.

34:15Try not to disturb it too much and then put it back in for another 15 minutes or so.

34:20Sometimes it looks to me like it's browned, but it's just the oven light.

34:23So I check on it and then sometimes it stays in the oven a little longer.

34:27And then once it looks evenly browned and golden, it's ready.

34:32It does burn a little quickly if you don't keep an eye on it.

34:35So definitely set your timers and don't forget about it.

34:38Well, I did say it was a realistic week of cooking.

34:46So this is realistic for you.

34:48We've got a mess and that is just part of life.

34:56So good.

34:57I hope you enjoyed spending some time in the kitchen with me as I cooked from scratch for

35:02my family of six.

35:04This is all stuff that I learned when I was a new homemaker.

35:08I didn't know how to do any of this stuff and I've really enjoyed learning over the years.

35:12Cooking from scratch is something that has brought me a lot of joy and I hope that my

35:16videos provide a resource for you as you're learning and wanting to explore more of your

35:22skills in the kitchen.

35:24Not only does it save you a lot of money, but you end up eating healthier and it just provides

35:28so much satisfaction and the food is tastier.

35:31So if you like this sort of content, please like and subscribe and I'll see you in my next

35:35video.

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