- 16 minutes ago
- #recipes
- #cooking
- #budgetmeals
- #familyfood
- #easymeals
September is here and wallets are hurting! In this video, we whip up 3 super tasty, budget-friendly recipes to keep your bellies full and your bank account happy. From pantry stews to epic rice and sausage dishes, you’ll find easy tricks to save money and eat well. Don’t forget to subscribe for more awesome recipes and drop a comment on which dish was your favorite! #recipes #cooking #budgetmeals #familyfood #easymeals
👉 This channel was created in collaboration with https://www.youtube.com/@lacocinadelaabuela
0:00 - Introduction and Budget Theme
0:23 - Pantry Chickpea Stew Recipe
4:44 - Rice with Pork Ribs Recipe
9:48 - Introduction to Meat Stew
11:02 - Preparing Ingredients for Meat Stew
13:36 - Cooking and Finishing Meat Stew
18:29 - Conclusion and Farewell
We're now available on Spotify! Listen now https://open.spotify.com/show/58XnsaQBkgin9QfKXkMWBB
👉 This channel was created in collaboration with https://www.youtube.com/@lacocinadelaabuela
0:00 - Introduction and Budget Theme
0:23 - Pantry Chickpea Stew Recipe
4:44 - Rice with Pork Ribs Recipe
9:48 - Introduction to Meat Stew
11:02 - Preparing Ingredients for Meat Stew
13:36 - Cooking and Finishing Meat Stew
18:29 - Conclusion and Farewell
We're now available on Spotify! Listen now https://open.spotify.com/show/58XnsaQBkgin9QfKXkMWBB
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LifestyleTranscript
00:01Today I'm bringing you a very special video. September has started and the
00:05credit cards are on fire after the summer. The bank accounts are in the red.
00:10The kids schools are asking for books and all sorts of things. And I'm gonna help
00:17you save a little. Three budget-friendly recipes to start September off on the
00:22right foot. First of all the easiest one, stew healthy and quick using canned
00:28goods. Here you have it. A stew made with canned ingredients. Let's get started.
00:34First of all as you've seen it's based on chickpeas. So we're gonna use a can of
00:39chickpeas. Canned. This can is 500 grams. It's very important to wash them well by
00:46hand carefully so they don't break or lose their skins. So here we go. First
00:53little trick essential to give your stew a homemade touch. Garlic. We're going to
00:58slice it. I'm going to use two cloves of garlic and we're heading to the pot. A
01:03generous splash of olive oil where we're going to brown our garlic. Don't hesitate.
01:07It's going to make it so much better. Next essential touch paprika. You can use hot
01:14or sweet. In my case sweet. A teaspoon. Like this. This really is pure gold.
01:26We add our spoonful of paprika. We stir. We have it here just about 20 seconds.
01:35The next canned ingredient tomato sauce or ratatouille in my case. Tomato ratatouille. Canned.
01:42We'll need four or five tablespoons. This is going to create a vegetable base for our amazing stew.
01:53You got it. I got it. 20 seconds have passed. In it goes. We don't want the paprika to burn.
02:00This
02:00is going to lower the temperature. It's going to stop the frying of that paprika and those garlic
02:05cloves and it's going to create a base for us. Wow. Look. That steam smells amazing.
02:1220 more seconds stirring.
02:17There it is. In goes our vegetable broth. Super flavorful. We stir until it's all mixed in.
02:23And now we're going to start adding the main ingredients.
02:28In goes the chickpeas. Next ingredient. One of these mixed vegetable cans.
02:34It has potatoes. It has carrots. It has a bunch of things. Peas.
02:40Of course, we also rinse it with water to remove the taste of the preservative.
02:46There we go. Careful not to break it. And straight into the pot to complete our dish.
02:53There it is. This can is also 500 grams. So we have a kilo of stew.
03:00The truth is, it's a super affordable dish. And it turns out really well. And it goes a long way.
03:07For at least four people. Salt to taste. This canned product has no salt added.
03:15We finish with half a glass of water. We stir. And that's how I want it to look.
03:22It should have enough water to cook, but not too much. Because we're going to cook it for a very
03:27short
03:27time. 10 minutes. See how fast that is. Pure magic. And in the meantime, let's use these 10 minutes to
03:35add a
03:36touch of protein to our dish. Protein, flavor, and color. Two boiled eggs for four people isn't bad.
03:45You know, 14 minutes in really hot water. And you'll have them just the way I like them.
03:52Let's go back to the pot. 10 minutes have passed. And it looks like this. Look how great it looks.
04:00Wow. Look, there it is. Don't move them too much or they'll lose their skin.
04:05Let's let it rest for two minutes. And it's ready. From here, we take it to a big serving dish
04:11to bring
04:11to the center of the table. We place the eggs we just halved. There. And we go straight to the
04:19table.
04:20Make sure it's hot. Because this is no good cold. Done. Pantry bean stew. Super fast.
04:28Wow. Super healthy. Super affordable. Who can beat that? Ready. It's amazing.
04:44Secondly, we couldn't leave out rice. Rice with ribs. With just a few ingredients. Enough to feed the whole
04:52family. What more could you want? It's delicious. Amazing. Amazing. We start our recipe with 500 grams,
05:02half a kilo of chopped pork ribs. We're going to add salt to taste. We'll also add a teaspoon of
05:10paprika,
05:11sweet paprika, about 10 grams or so. And we're going to mix it all well.
05:17From here, we move to a pot. Olive oil at the bottom. And as soon as it's hot, in they
05:23go. We're
05:23going to fry our ribs. And then we'll set them aside. Meanwhile, let's move on to the vegetables.
05:30We'll start with a red onion. There you have it. I love this onion. We're going to chop it up.
05:38And it's going to give us a fantastic touch of flavor and color. So we have the ribs frying there
05:45in the pot where we're going to prepare this fantastic rice. And in the meantime, we're chopping
05:50the vegetables. That will take a few minutes. And what we're looking for is for the vegetables to be
05:57diced. So they soften. So they give us an incredible vegetable base. So we're dicing our pepper. The easiest
06:05way. We cut them into strips. And then the other way. And that way, we'll have it diced.
06:14Besides the bell pepper, I'm also going to chop half an onion. In this case, a white one. We mix
06:20it
06:21all together. And here I have my base of veggies. Let's go back to the pot. The meat is well
06:27fried.
06:27And just like we said, we're going to set it aside. Don't throw away that sauce, that little bit of
06:32fat
06:33that's left there. Because that's going to be the flavor base for our fantastic rice with pork ribs.
06:42Medium heat. We add all those chopped veggies. We'll also add a pinch of salt. And we'll leave
06:49it here until it softens. It's going to take us a few minutes. We'll use that time to grate a
06:57tomato.
06:57Remember! We add the tomato and we'll cook it for 30 or 40 seconds. Meanwhile, let's get the next
07:09ingredient ready. A small glass of wine. And we cook for two more minutes so the alcohol evaporates.
07:18Time for the rice. In my case, I'm going to use 200 grams of short grain rice, which is the
07:24one I like
07:25the most. First trick to make it perfect. You have to use twice as much liquid as rice. If we've
07:31used
07:31one measure of rice, we'll need two measures of liquid. In this case, one of broth and one of water.
07:40There it is. So at this point, we'll finally add the rice in. We'll cook it for a minute.
07:48Well mixed with the rest of the ingredients. And there's the little trick. That minute will take
07:55your rice to another level. It'll be fluffy. It'll be super good.
08:02We add our ribs back in and we're going to give it aroma and flavor. With two bay leaves and
08:0950 grams of peas.
08:13We stir. Mix everything well. And now comes the next trick, which is as simple as making sure your
08:21broth is hot when you add it so it won't break the boil. In addition to the broth, we're going
08:28to add
08:31a pinch of coloring. A little bit of turmeric would also work. It gives it a great flavor.
08:38And if you're rich and powerful, why not? A few strands of saffron. There you go. Right after that,
08:44we'll add the water. And that will help it dissolve and spread throughout the whole pot.
08:50Medium heat. Cook for 17 minutes. Not 18, not 16, 17. And it'll be like this. Notice that. Bubbling,
09:01bubbling. Look how good it looks. And at this moment, we check with a little spoon.
09:07That the rice is fluffy and cooked through. And now we move on to the third trick, which is nothing
09:14more than covering it with paper. Here we go. Any kind of paper will do. My father used to use
09:21newspaper,
09:21although later people complained saying the ink was bad. So it's better to use paper towels or parchment
09:27paper. We let our rice rest. The satellite comes in. And little one, it's almost done. Hunt. Or if you
09:36get the rice rest. The meat stew. The tastiest and cheapest with sausages. Fantastic.
09:55the most affordable meat stew here you go look how amazing it looks for very
10:01little money super cheap super tasty fantastic you have to make it let's go
10:12with the ingredients of course sausages 200 grams of sausages two potatoes half
10:18an onion a green pepper I like the Italian kind two carrots two cloves of
10:30garlic a tablespoon of paprika of course the essential salt and will also need
10:42olive oil just a splash as always I want to remind you that I've listed the
10:49ingredients in detail below in the description box and if not you know just
10:54hit pause grab a pen and paper and copy them straight from the screen let's get
10:59started super easy recipe first step slice the garlic that's how I like it ping
11:09pang careful with your fingers and that's it garlic's ready let's keep
11:14chopping now it's the onions turn half an onion in this case which we're gonna
11:18cut like this into small cubes we want to be able to notice them in the stew because
11:25this is a very traditional dish that works much better this way pepper well
11:31washed and without seeds we chop it up and that's it an italian-style green pepper it's
11:42going to add color it's going to add flavor fantastic let's keep chopping we
11:48slice a carrot after peeling it here we go
11:55Bing bang as soon as you have your carrots chopped it's time for the potato as you
12:00can see we've peeled it and what we're going to do is break it up take your
12:05time this is the move a little slice you press down until it goes clack this way
12:15during cooking they'll release much more starch they rub against each other the
12:23stew broth will turn out much thicker and more flavorful there it is that's how it
12:30should look with lots of ridges lots of cuts completely irregular this is a great
12:36trick and it's the foundation of this recipe you have to do it you'll notice
12:41the difference it's way better than just cutting it into chunks for this amazing
12:46recipe we're going to use fresh sausages from the butcher in this case the white
12:51ones they're delicious you can use the red ones that have a spicy touch and
12:56they're also really good and if you don't have or don't want to use sausages
13:00this dish also turns out great with chicken breast with turkey or with pieces of
13:05pork so it's super versatile if you have something in the fridge and want to use
13:09it up with an affordable recipe this is the one for you this is going to turn
13:13out great for me let's keep going let's move on to the meat we're going to cut up
13:20the sausages like this into bite-sized pieces that's how I like it best like
13:26this let's go one by one until you have the whole pile remember it's 200 grams of
13:35sausage as soon as we have the meat well cut up we move to a large pot a drizzle
13:42of olive oil we wait for it to heat up and get hot then we add our sausages here
13:48we are going to brown them so they don't open up during cooking this trick from
13:55my grandmother works really well if you add enough oil and keep stirring while the
13:59sausages are browning they won't stick if not the skin might stick to the bottom
14:05of the pot then everything gets stuck there and it's a mess this little trick
14:10works it'll only take you 20 seconds to get them just right well we've already
14:16added the meat to the stew so I'll take this chance to tell those of you weren't
14:19subscribed yet just a few of you left since we're half a million already that's
14:23amazing do it you just have to hit the little red button down there that says
14:27subscribe right next to it there's a little bell if you turn it on you'll get
14:31notified every time I upload a video at least two a week and always I always end
14:36up posting a bunch more out of nowhere four five wow it's crazy of course it's
14:41totally free as soon as they're ready we take them out and set them aside and we
14:46don't throw away the oil because we're going to use it it's going to add a
14:50fantastic touch in goes the garlic we're going to keep it on the heat for about 20
14:57seconds medium-high heat until it starts to sizzle that's when we'll add our
15:03vegetables the onion and the pepper will give it a good stir we add salt just a
15:12pinch of salt to help it sweat and we give it a good stir to really pick up the
15:17flavors that were in the pot if you want to add more vegetables and turn this
15:21stew into a kind of vegetable medley that's no problem add them in Brussels
15:27sprouts a bit of zucchini more carrot whatever you want it'll turn out
15:31fantastic those little pieces you have in the fridge throw them in look how good
15:36it looks super easy adding the pepper and onion now besides letting them soften and
15:41turn out fantastic gives us something extra why because if you stir it over the
15:46bottom of the pot it will deglaze which is the term fantastic chefs use which means
15:53that all the flavor left in the pan from the meat we just sauteed will melt we'll
15:59mix with the onion and the pepper nothing will go to waste and our stew will turn
16:03out much tastier two minutes the onion is soft it started to get some color and now
16:10it's time for the paprika in my case sweet paprika but you can use half sweet
16:16spanish paprika and half hot spanish paprika or just paprika 20 seconds it will brown and
16:24won't burn that's when we add the potatoes and carrots to the pot we stir there let it
16:34start to get some color let it start to get some flavor 10 seconds no more
16:46we add salt to taste and cover with water in my case two glasses of water that's what I'm going
16:53to need
17:02recover it and simply cook for 10 minutes once the time is up it will look like what you see
17:13in the image time to add our meat
17:17meat the meat I used is really cheap really cheap if you use good beef or any other
17:21kind that's fine too don't worry if you want to spend a little money add another
17:28small glass of water stir cover it and cook for 20 more minutes so a total of half an hour
17:39to have this wonderful stew on your table
17:45we'll leave it like this slightly open on one side so some of that water can evaporate
17:54look how amazing it looks it's been a total of 25 minutes since the first potato went into the pot
18:00and
18:00it's fantastic look at the simmering the bubbling this dish is amazing and that's it straight to the table
18:09here you go it looks great let's add a little bit of fresh parsley which gives it aroma color flavor
18:16and it
18:17looks fantastic and that's it nothing more there you have it a little plate individual serving and with
18:23that nice finishing touch of parsley too wow fantastic you can't miss out on this well that's it for today's
18:32show I hope you like the three recipes you know tell me in the comments which one you like the
18:36most and I'll make
18:37more like that come on let's save a little and continue thanks for coming love you all see you in
18:46the next video
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