food

Comidas Enlatadas e Outras Trazidas de Volta

Pão amanhecido, banana velha, comida enlatada, comida seca, tudo embrulhado mas ainda não é o fim! Não deixe essas coisas ficarem na despensa e não jogue fora porque o Frankie vai te ensinar a aproveitar tudo isso.

food

Comidas Enlatadas e Outras Trazidas de Volta

Pão amanhecido, banana velha, comida enlatada, comida seca, tudo embrulhado mas ainda não é o fim! Não deixe essas coisas ficarem na despensa e não jogue fora porque o Frankie vai te ensinar a aproveitar tudo isso.

Supplies

  • Leftover bread
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 soft apples, cubed
  • 1/4 cup pecans, chopped
  • 2 tablespoons butter

Passo a passo

  1. In a large mixing bowl, tear up leftover bread into 1-inch cubes.
  2. In a separate mixing bowl, whisk together eggs, cinnamon, nutmeg, sugar, milk and vanilla extract. Add bread and apples and toss until coated. Mix in pecans.
  3. Grease a 10-inch cast-iron pan with butter.
  4. Add bread mixture.
  5. Cover with foil and refrigerate overnight.
  6. Preheat oven to 400 degrees.
  7. Place casserole in oven and bake for 30 minutes or until bubbling and brown.

Supplies

Chicken Stock

  • 2 medium carrots, coarsely chopped
  • 2 medium celery stalks, coarsely chopped
  • 1 medium yellow onion, skin on, halved
  • 1/2 bunch parsley
  • 1/2 teaspoon whole black peppercorns
  • 1 roasted chicken carcass
  • 3 quarts water
  • Salt

Chicken Noodle Soup

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and small dice
  • 2 medium celery stalks, small dice
  • 1 small yellow onion, small dice
  • 1 teaspoon kosher salt
  • 2 cups shredded chicken meat
  • Chicken stock
  • 1 cup dried pasta

Passo a passo

Chicken Stock

  1. In a large stock pot, add carrots, celery, onions, parsley and peppercorns.
  2. Break up the chicken carcass into several smaller pieces and add to pot.
  3. Add enough water to completely cover ingredients and bring to a simmer.
  4. Cook for 1 1/2 hours.
  5. Remove veggies and chicken pieces, and strain stock through a sieve or paper towel. Salt to taste.
  6. Allow to cool completely, then store in fridge for up to 3 days or in freezer for up to 1 month.

Chicken Noodle Soup

  1. In a large stock pot over medium heat, add oil.
  2. When hot, add carrots, onion and celery. Add salt to taste.
  3. Sauté for 5 to 7 minutes.
  4. Add chicken breast and stir to combine.
  5. Add the stock and pasta.
  6. Bring to a boil and cook for 7 to 8 minutes until pasta is cooked through.

Supplies

  • 1 tablespoon butter
  • 2 teaspoons milk
  • 1 large egg
  • 1 ripe banana, mashed
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon chopped nuts

Passo a passo

  1. In a large mug, melt the butter in the microwave for 10 seconds.
  2. Add the milk, egg and mashed banana. Stir until combined.
  3. Add in sugar, baking powder, chocolate chips and nuts. Stir until fully mixed.
  4. Microwave for 1 to 2 minutes on high (time will depend on how your microwave cooks).
  5. Remove and let sit for 20 seconds before eating.

Supplies

  • 1/4 cup butter
  • 3 cups chicken stock
  • 1/2 onion, diced
  • 5 ounces baby bella mushrooms, sliced
  • 2 cloves garlic, smashed
  • 2 sage leaves, chopped
  • 1/2 cup barley

Passo a passo

  1. Melt butter in a sauce pot over medium meat.
  2. In a separate sauce pot, heat the chicken stock.
  3. To the pot with the butter, add onion, mushrooms, and garlic, and cook until soft. Stir in sage and barley.
  4. Add one cup of stock and simmer, stirring occasionally until liquid is absorbed.
  5. Continue adding stock 1/4 cup at a time, allowing each amount of liquid to absorb before adding more.
  6. Continue until all the stock is used and barley is done cooking, about 35 minutes.

Supplies

  • 1/2 butternut squash, cut into small cubes
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 3/4 pound barley
  • 1 lemon
  • 2 teaspoons cumin
  • 2 shallots, minced
  • 1/4 cup dried cranberries
  • 1/4 bunch of parsley, chopped

Passo a passo

  1. Heat oven to 400 degrees.
  2. Toss butternut squash with 1 tablespoon oil and spread on a baking sheet. Bake for 20 minutes until soft.
  3. Cook barley in salted, boiling water for 25 minutes. Drain well and pour into a large bowl.
  4. Whisk together 1/4 cup olive oil, lemon and cumin. Toss with roasted squash, shallots and barley.
  5. Garnish with parsley.

Supplies

  • 2 tablespoons oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 4 cups chicken stock
  • 1 pound dried white beans, soaked overnight
  • 1 tablespoon dried oregano
  • 1/2 butternut squash, peeled and cubed
  • 1 pound boneless, skinless chicken thighs, cubed
  • Salt to taste

Passo a passo

  1. Add oil to a large pot over medium heat.
  2. Add onion and garlic and sauté until soft.
  3. Stir in cumin, oregano, stock, and water.
  4. Add beans and simmer for 1 1/2 to 2 hours.
  5. In the last 1/2 hour of cooking, stir in squash and chicken.

Supplies

Chickpea Patties

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon peanut butter
  • 1/2 small red onion, finely chopped
  • 2 carrots, peeled and shredded
  • 1 teaspoon cumin
  • 1 clove garlic, grated
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 2 tablespoons canola oil
  • To Serve: Butter lettuce and sliced tomato

Sauce

  • 6 tablespoons peanut butter
  • 1 clove garlic, grated
  • 1 teaspoon freshly grated ginger
  • Zest of 1 lime
  • 3 packets soy sauce
  • 1 packet sugar

Passo a passo

Chickpea Patties

  1. In a medium bowl, add the chickpeas and mash with a fork.
  2. Add remaining patty ingredients except canola oil. Mix until well incorporated.
  3. Divide mixture in half and form into 4 patties. Place patties on a plate and set in refrigerator for 30 minutes.
  4. Preheat oven to 400 degrees.
  5. In a cast-iron skillet, add canola oil.
  6. When hot, add patties. Cook for 3 to 5 minutes on one side, until it has a crispy crust. Carefully flip, and then remove pan to oven.
  7. Let cook in oven for another 4 minutes. Remove and let sit for 1 minute.
  8. Place patties on butter lettuce and spread with 2 tablespoons of sauce.
  9. Top with tomatoes slices and serve.

Sauce

  1. In a small bowl, mix all ingredients for the sauce.
  2. Place in refrigerator until ready to use.

Supplies

Salmon Patties

  • 1 (6-ounce) can salmon
  • 1 small shallot, finely chopped
  • 2 tablespoons breadcrumbs, finely chopped
  • 1 egg
  • 2 tablespoons chopped dill
  • 2 packets mayonnaise
  • 1 packet mustard
  • Dash of hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • To serve: 2 buns

Avocado Salsa

  • 1 avocado, peeled and seeded
  • 1/4 cup cilantro
  • 1 teaspoon kosher salt
  • 1 lime

Passo a passo

Salmon Patties

  1. In a medium bowl, add all ingredients for the patties except canola oil. Mix until well incorporated.
  2. Divide mixture in half and form into 2 patties. Place patties on a plate and set in refrigerator for 30 minutes.
  3. Preheat oven to 400 degrees.
  4. In a cast iron skillet add canola oil. When hot add both patties. Cook for 3 to 5 minutes on one side until it has a crispy crust. Carefully flip and then remove pan to oven.
  5. Let cook in oven for another 4 minutes. Remove and let sit for 1 minute. Place patties on bun.

Avocado Salsa

  1. In a small bowl, add all ingredients for avocado salsa. Mash all ingredients together.
  2. Top each burger and serve.

Supplies

  • 2 tablespoons crushed salted potato chips
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons celery, finely chopped
  • 2 tablespoons minced flat-leaf parsley
  • 1 (5-ounce) can chunk tuna, drained
  • Dash of hot sauce
  • 1 packet mayonnaise
  • 1 packet mustard
  • 2 thick slices crusty Italian bread, about 5 inches long
  • 1 tomato, sliced
  • 4 tablespoons shredded sharp cheddar cheese
  • 1/8 teaspoon kosher salt

Passo a passo

  1. Set broiler on high (or use a toaster oven).
  2. In a medium bowl add chips, onion, celery, parsley, tuna, hot sauce, mayonnaise and mustard. Mix until well incorporated.
  3. Place 2 slices of bread on a sheet tray. Divide mixture in half and spread onto each slice.
  4. Top each piece of bread with 2 slices of tomatoes and sprinkle with cheddar cheese.
  5. Place in toaster oven or under broiler for 2 to 3 minutes until cheese is bubbling and melted.