food

Viagem ao Supermercado

Frankie mostra como fazer refeições para uma semana em uma única viagem ao supermercado e, em seguida, ensina três opções de pratos para os dias de piquenique, viagem e futebol!

food

Viagem ao Supermercado

Frankie mostra como fazer refeições para uma semana em uma única viagem ao supermercado e, em seguida, ensina três opções de pratos para os dias de piquenique, viagem e futebol!

Supplies

Homemade Cold Brew

  • 3/4 cup coffee
  • 3 cups water
  • Half-and-half
  • Sugar (optional)

Crispy Chickpeas

  • 1 (15-ounce) can chickpeas
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

Egg Salad Wrap

  • 5 eggs
  • 3 packets (3 tablespoons) mayonnaise
  • 1 packet (1 teaspoon) yellow mustard
  • 2 green onions, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 cup shredded romaine lettuce
  • 1 teaspoon hot sauce
  • 2 (12-inch) tortillas

Passo a passo

Homemade Cold Brew

  1. In an airtight container, add coffee and water. Stir to make sure all grounds are wet.
  2. Cover with lid and place in the refrigerator for 12 hours or more.
  3. Remove coffee from refrigerator.
  4. Place a strainer over a large cup. Pour coffee through. Discard grounds. Lay a paper towel in the strainer and strain again. Discard grounds.
  5. Pour into glasses with ice, add half-and-half and sugar if desired.

Crispy Chickpeas

  1. Preheat oven to 375 degrees.
  2. Drain and rinse the chickpeas well.
  3. Pour onto sheet tray lined with paper towels. Top with another paper towel and pat dry.
  4. Remove paper towel from sheet tray.
  5. Drizzle with oil, salt and garlic powder and coat by tossing with your hands.
  6. Place in oven and bake for 30 minutes.
  7. Turn off oven and keep chickpeas in oven for 1 hour. Do not open the oven. Let cool completely before packing up.

Egg Salad Wrap

  1. In a saucepan, add eggs and cold water and cover. Bring to a boil. Remove from heat. Let sit for 12 minutes.
  2. Place in bowl with ice and water to cool. Remove shells while in water.
  3. In a bowl, chop eggs.
  4. Add mayo, mustard, green onions, salt, pepper, paprika and hot sauce.
  5. With a fork, mash until everything is combined.
  6. Place tortilla on a work surface.
  7. Divide egg mixture into 2 equal parts.
  8. Place in the center of the tortilla, top with 1/2 cup shredded romaine.
  9. Fold 2 inches of each side toward the center, then roll up from the bottom.

Supplies

Caramel Popcorn

  • 1/4 cup popcorn kernels
  • 2 tablespoons coconut oil
  • 1 cup honey roasted peanuts
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Quick Sauerkraut

  • 1/2 cup water
  • 1/2 cup distilled white vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 head cabbage, cored and thinly shredded
  • 2 hot dogs
  • 2 hot dog buns
  • 1 packet mustard
  • 1 packet ketchup

Passo a passo

Caramel Popcorn

  1. In a large, heavy-bottom pan, add oil and 3 kernels
  2. Turn heat to medium-high. Top with lid, wait for the first few kernels to pop, then remove lid and add remaining kernels. Place lid on pot and shake every 10 to 15 seconds.
  3. When the popping slows down to a pop every 2 to 3 seconds, turn heat off. Shake for another 10 seconds. Pour popcorn onto a baking sheet.
  4. Preheat oven to 200 degrees.
  5. In a high-sided saucepan on medium heat, melt butter.
  6. Add brown sugar and salt.
  7. Bring to a boil, stirring to melt sugars. Boil for 3 minutes, without stirring. Turn off heat and whisk.
  8. Add baking powder and whisk again.
  9. Sprinkle peanuts over popcorn, then pour sugar mixture over the top. Stir to coat.
  10. Bake for 30 minutes, stirring popcorn every 10 minutes, scraping up sugar, if necessary, from bottom of pan.
  11. Remove from oven, break up any big clumps before sugar cools. Let cool completely.
  12. Store in an airtight container for 3 days at room temperature.

Quick Sauerkraut

  1. In a sauce pot, whisk together water, vinegar, salt and garlic powder over high heat. Bring to a boil and dissolve salt.
  2. Add cabbage and toss until coated.
  3. Place hot dogs on top of cabbage.
  4. Cover and simmer for 10 to 15 minutes, until cabbage is wilted and hot dogs are warm. Remove from heat.
  5. Place hot dogs in buns and top with sauerkraut.
  6. Add a packet of ketchup or mustard to each and wrap in aluminum foil.

Supplies

Salad

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, sliced in half
  • 1 small carrot, finely chopped
  • 6 slices salami
  • 4 slices turkey
  • 4 slices provolone
  • 3 cups baby greens

Lemonade

  • 8 packets (1/2 cup) sugar
  • 2 lemons
  • 2 1/2 cups water

Passo a passo

Salad

  1. In resealable plastic bags set inside quart containers, add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt and black pepper to each.
  2. Divide and layer the remaining ingredients among the 2 bags, ending with baby greens. Seal and refrigerate until ready to serve.
  3. When you are ready to eat the salad, give the jar a shake and eat directly out of jar or dump into a bowl.

Lemonade

  1. In a small saucepan on medium heat, add 1/2 cup water and sugar.
  2. Bring to a simmer until sugar dissolves. Remove from heat and let cool.
  3. In Mason jars, squeeze lemons.
  4. Divide simple syrup, add ice and fill with water.
  5. Tighten lid and shake. Refrigerate until ready to serve.

Supplies

Sweet Potato & Sausage Frittata

  • 3 turkey sausages, cooked
  • 10 eggs
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan
  • 2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 2 packets (2 tablespoons) butter
  • 1 large yellow onion, quartered and roasted
  • 1 red bell pepper, cut into strips and roasted
  • 1 small sweet potato, cut into 1/2-inch cubes and roasted

Spicy Toast

  • 1/2 baguette, sliced into 1/2-inch pieces
  • 3 packets (3 tablespoons) butter
  • 1 packet (1 teaspoon) chili flakes
  • 1/4 teaspoon kosher salt

Kale Salad

  • 1 bunch kale, chopped
  • Juice of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

Passo a passo

Sweet Potato & Sausage Frittata

  1. Preheat oven to 350 degrees.
  2. Slice sausages in 1/4-inch rounds. Set aside.
  3. In a large bowl, crack all eggs. Whisk with heavy cream, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
  4. In a cast-iron skillet on medium-low heat, add butter. Swirl to coat entire pan.
  5. Add cooked vegetables and sausages, spread evenly in pan.
  6. Pour in egg mixture and stir to combine.
  7. Allow eggs to begin to set, then transfer pan to the oven for 15 minutes until center is set.
  8. Remove and allow to cool.

Spicy Toast

  1. Spread room temperature butter on each baguette slice.
  2. Top with chili flakes and salt.
  3. Toast in oven for 2 to 4 minutes. Remove and set aside.

Kale Salad

  1. Place kale in bowl and add oil. Massage until becomes soft.
  2. Squeeze lemon and sprinkle salt. Toss until coated.
  3. Cut frittata into wedges.
  4. Serve with kale salad and toast.

Supplies

  • 1 large yellow onion, quartered and roasted
  • 3 turkey sausages, cooked
  • 3 tablespoons extra-virgin olive oil
  • 2 small sweet potatoes, cut into 1/2-inch cubes and roasted
  • 4 cups chicken stock
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 Parmesan rind
  • 1 sprig fresh rosemary
  • 1 bunch kale leaves, small chopped
  • 3/4 cup heavy whipping cream
  • 1/4 cup shaved Parmesan
  • 1/2 French baguette, sliced

Passo a passo

  1. Chop onions and sausage into smaller pieces, set aside.
  2. In a large stock pot, add oil, chopped onions, sweet potatoes, sausage, stock, water, salt, pepper, Parmesan rind and rosemary.
  3. Bring to a simmer, add kale and cover.
  4. Cook until wilted, about 15 minutes. Stir in heavy cream.
  5. Ladle into bowl and top with shaved Parmesan. Serve with bread.

Supplies

  • 2 small sweet potatoes, cut into 1/2-inch pieces
  • 1 pound turkey sausage
  • 2 red bell peppers, cut 1-inch-wide strips
  • 1 large onion, cut into wedges
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon coarsely chopped rosemary
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 packet mustard

Passo a passo

  1. Preheat the oven to 425 degrees.
  2. On a rimmed sheet tray, add onions, sweet potatoes, bell peppers and sausages. Poke a hole in each sausage.
  3. Drizzle with oil, salt, pepper, paprika, garlic powder and rosemary. Gently toss with your hands to coat. Spread in a single layer.
  4. Roast for 20 to 25 minutes, tossing halfway.
  5. Remove from oven, and allow to cool slightly.
  6. Serve with mustard.