Let's Cook Dinner Together! ｜｜ Making a vegetarian beef casserole and cheesy veggies 👩🍳
Episode Stats
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193.53387
Summary
Tonight we have some Beyond Meat and I m making a beef casserole. I m also making a cheesy veggie medley with some asparagus and cauliflower. It s going to be a yummy dinner!
Transcript
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Hello beautiful ladies and welcome to today's video where I'm going to be showing you what
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I'm cooking for dinner tonight. So tonight it's just going to be me and my husband but I have
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some Beyond Meat. So that's very exciting for us because normally we don't mix meat and dairy.
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That's a kosher rule that we observe. So we have to use fake meat, vegan meat if we want to have
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that cheese meat flavor together. So tonight we have some Beyond Meat. I'm going to be making
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some cheesy veggies and I'm going to be making a beef casserole and it's just going to be something
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easy for me to put together that's going to be delicious and we can just chat while I get
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everything ready. So let's get into it. So I'm going to be making some Brussels sprouts again.
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This time hopefully I won't be slicing them for as long as I did in my last cooking video
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but because I'm doing more of a veggie medley I'm not going to try and slice this into thirds like
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I normally do. I'm just going to cut them in half which will save a bunch of time. I'm also doing
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some asparagus and a few potatoes because I have some leftover and some cauliflower. So I'm just
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going to mix that all up and I'll show you what I'm doing while I do it. But what are you guys
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making for dinner tonight? Are you doing something nice for Friday night? Because it'll be Friday night
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when this goes up and I am curious if you're planning on going out for dinner or if you're doing a Shabbat
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dinner. That's what we're going to be doing on Friday night. It's not Friday night while I'm filming
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this. So unrelated. But I don't know if any restaurants are open in your area yet, if you're
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able to go to dinner. So today was a nice day. My husband and I went for a walk together. If you guys
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follow me on Instagram you know that I take a daily walk or I try to. And I try and get in around 6,000
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steps just because 10,000 steps is quite a lot if you're not somebody who's already active for your
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job. It takes about an hour and a half if you're just walking to get 10,000 steps in. But getting 6,000
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steps only takes about an hour and it can even take less depending on how quickly you're walking.
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And that's way more reasonable for us. So my husband joined me on our walk today. And it's just so nice
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when we get to do that because we can spend time together during the day and it's very hot out right
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now. But it wasn't too bad today. So that made it a lot easier. As far as how many Brussels sprouts
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I'm cutting up, I'm not going to cut up too many. Now as I said in my last cooking video, if you are only
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cooking Brussels sprouts, then you should probably be cooking quite a few because they do shrink.
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But because I'm making a medley, I don't need that many. So I've got about this many in here. If you
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can see it's about three handfuls. That's what I'll say. It's about three handfuls. And now I'm going to
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rinse the asparagus and chop that up. So I have a question. Have you seen the movie Ratatouille?
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Because I think I want to watch it again. Maybe tonight. Maybe I can convince Jacob to watch it
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with me or I'll just watch it on my own. And that movie made me want Ratatouille so much. Like the
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food. It looks so good in that movie. And it looks delicious. And I would love to learn how to make it
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make it look like that. Although that seems pretty fancy. But it looks so yummy. And it was one of those
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movies that made me look at veggies in a whole new way. So I really love that movie. And I've also been
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listening to one of the songs from the soundtrack. One second. Had to rinse the cauliflower. But I
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love listening to French music as I'm just getting ready during the day. It's kind of like the first
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thing I put on in the morning. It's relaxing. But it doesn't make me so relaxed that I fall back
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asleep. And I've been listening to one of the songs from the Ratatouille soundtrack, which is
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so pretty. I think it's called le festin. I think. So I'm only going to chop up half of this
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cauliflower. And I put in about 10 stalks of asparagus. Now when you're doing a veggie medley,
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you can really just put in whatever vegetables you like. You can put in whatever measurements of
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those vegetables that you want to. You don't have to use exact, okay, 10 stalks and only 10 stalks.
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Just put in what you want and cut it up and make it something that you'll like to eat.
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My husband bought us purple cauliflower, which is super pretty, but I've never really worked
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with it before. I hope it's exactly the same. I just never really ate purple cauliflower. So
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hopefully we like it. So like I did in my last cooking video, I just put all of the odds and
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ends in this bowl so I can just easily toss this out. Makes my life so much easier and
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been a really nice little tip that I've done. It's not like a hack. You're literally just putting a
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bowl next to you while you chop, but it just makes my life easier. So we'll pretend it's a hack.
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Now I've got all of my veggies in here, if you can see, and I'm just going to make a little
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concoction of cheese and spices. So I'm going to grab some spices and I'll show you what they are.
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So I've got our olive oil here and I'm just going to pop that open, put, you know, a little bit on
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there just to kind of get stuff to stick to it. And then I'm going to put some garlic powder.
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Just, yeah, that's probably good. And some onion powder.
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Now I'm just going to take off my wedding rings and I'm just going to go into this and mix it with
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my hands. And I'm just kind of tossing it to coat these veggies all in the cheese and in the spices.
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I realize I forgot the potatoes. So now I'm deciding whether or not I want to
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add them or if I just want to skip it tonight because we're having carbs anyway. We don't need
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potatoes tonight. We can have tomorrow night. So that's what I think I'm going to do. I'm just
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going to skip the potatoes for now, but you can always add potatoes if that's something you'd like
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to do. I've got my dairy pan here. I'm just going to grab a Reynolds wrap.
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So I've got this dairy pan lined with some Reynolds wrap and I'm going to
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take those veggies. Well, first I'm going to spray it down with some avocado oil. You can use olive
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oil, whatever spray you want to, just so they don't stick. And then I'm going to take those
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veggies and spread them out on here. Oh my gosh. I know they're not cooked yet, but they smell
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amazing. So I'm going to put these in the oven at 450 for about 20 minutes, 20 to 25 minutes,
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depending on your oven and how cooked you want it. And it'll just come out really crispy and
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delicious. I'll show you the results at the end. But of course, as I mentioned in my last cooking
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video, my oven is super loud. So if I can avoid putting it on during this video, I'm going to.
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So I'll just show you the results at the end, but I would put it in at 450 for about 20 to 25 minutes.
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All righty. So now that we're done with the veggies, we're going to move on to the main dish,
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which is going to be like a ground beef casserole, ziti kind of thing. Pretty easy,
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similar to any lasagna, noodles and meat situation. It's pretty simple. And I'll do it all right in
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front of you. This time I'm actually going to use my induction cooktop. Hopefully it's not too loud
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and you guys can still hear me, but the sound might be a little bit off. So again, I'll apologize
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in advance for that, but let's start. So I'm going to chop up a small onion here. My husband has been
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outside this evening cleaning our grill. He was very excited because he went to Menards, which is
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kind of like our Home Depot. And he went and bought a bunch of things so that he would be prepared to
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deal with chemicals. Got some new pants and a shirt and some goggles and he's very excited. So he's been
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outside cleaning the grill, which is great because girls can, you know, they're outside so they can rust
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and obviously that's not good for him. And then it doesn't make it super easy to make the food we
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want to make. So he has been outside enjoying that time and it feels like such a summer thing, right?
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Barbecues, men working outside. I don't know. All of that just feels so summery to me. So it's fun to
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see him do that because he didn't have an opportunity to do that when we lived in Virginia because we lived
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in an apartment. It was kind of like a townhome almost, but technically it was an apartment.
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It was three bedrooms and it had just a small balcony. So we couldn't have a grill on there.
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We weren't allowed to. So he didn't have the opportunity to do that kind of stuff where he
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was working outside and enjoying the heat. And although he would never tell you he enjoys the
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heat because he does not like it when it's that hot outside. I do. Although I will say sometimes it
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is too hot. Sometimes it can be too hot. And I feel bad admitting that because I feel like my whole life
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I've been saying that things just can't be too hot because I want people to know that I like the
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summertime and I do. But there are times when you really need a pool if it's going to be that hot
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outside. Okay, here it comes. The induction cooktop. Okay, so you can definitely hear it, but I don't think
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it's too loud, which is good. And I am going to be making my noodles on here. And I'm also going to
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be making the meat sauce mixture on here because I'm going to be making all of that stuff. And then
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I will be laying it out in the casserole pan to put in the oven. So I'll start off just by filling
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the pot with some water to boil the noodles. So I've got this all ready to boil. Hopefully it
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works. I'm not a pro with an induction cooktop. So hopefully that'll make sense. So let's move on
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to the meat sauce. So this is really easy, really simple. Most of the things I make in my kitchen are
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very easy, very simple. As I may have mentioned on my channel before, my mom is a two-step cook. If
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something has more than two steps, she's out. And I think I may have picked that up from her.
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But mostly it just comes down to practicality. Most of us don't have a ton of time to be making dinner
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and we get home from work at a certain time in the evening and we still have to cook. So we're not
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going to be making something that's really fancy, really intense. Probably the fanciest thing I've
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been making as of late are sous vide steaks. But the fact is sous vide is really simple and it just
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sounds fancy. And that's when you boil your meat. So it gets to the perfect temperature all the way
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through. Perfect for steak. But honestly, that's really as fancy as it gets lately. So it really
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just depends on the week. So let's continue because this is pretty simple. I've got it on
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medium high heat and I'm going to put in a little bit of olive oil. Let the pan heat up. So what I've
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read is that the oil will get a little bit shimmery or some small bubbles around the edge when the pan is
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actually hot. And then you can put in the onion. If you put the onions in before that, obviously it's
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not a huge deal. I've done that before, but it doesn't cook right on the spot. So I'm going to
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let this heat up and get to the temperature we want it. And while we're waiting, I'm just going to
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cut into the packaging for our Beyond Meat, put my veggies away, and now the pan is hot. So I'm just
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going to put this in here. Isn't that the best sound? The sound of sizzling food in the pan? It's like
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the best, right? Doesn't it smell amazing? Very fragrant. Wow. Smelling really good. And now I'm going
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to mince some garlic. So I'm going to grab my little bowl here and take off the outer layer so I can just
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grab one clove. This is a monster clove. Wow. Huge. Amazing. But don't worry. My husband really likes
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garlic, so he'll be very happy. Now I'm going to mince this garlic right into the pan.
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And I'm going to toss these right in there. And I'm just going to start breaking it up.
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I can't use my beautiful meat mincer, my wonderful meat breaker upper tool because it's not meat.
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This is fake meat. And I'm going to be putting dairy in here. And I can't use a utensil that I've
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used on meat in something I'm going to make with dairy. That's another kosher rule. So I have to just
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use my spatula. And at some point I need to splurge and get a meat mincer tool that I can just make
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for dairy. So do any of you guys make vegetarian meals or vegan meals? Because I know a lot of
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people don't. And that is totally a-okay with me. I am a big meat lover. I love me some steak and meat
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and all of that. But my husband and I do have to do vegetarian meals sometimes if we want to have cheese.
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We can't have meat and cheese together. So if you're the kind of person who does make vegetarian
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or vegan meals, I'd be super curious because y'all have to get creative. I mean, seriously,
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there are some awesome recipes that taste incredible. And you would never know that
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someone was substituting in one thing for another. I mean, there was a place in LA called Real Food
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Daily. And one of their locations was kosher. And you could go in and it was all vegan. And it was
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so good, like delicious. I remember I used to crave their salad. There was another dish I really liked
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and it was just so yummy to eat. And it's so amazing to me that we've come up with so many
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different options that can taste delicious and don't have meat at all. So if anyone is wondering
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why I'm barefoot in my kitchen, it's not a subtle hint about women being barefoot at the kitchen.
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It actually has more to do with the fact that we don't have a shoes household. My husband asks people
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to take off their shoes when they come in. Now, I'm not totally tied to that. I tend to think if
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you go to someone's house and you put on a whole outfit and the shoes go, you might not want to take
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off the shoes. So I kind of understand that philosophy. But I also understand my husband's
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philosophy, which is that he doesn't want our house to be dirty. He doesn't want the floors to be
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dirty. So if we're walking around barefoot, then we get to bed, our feet are messy and dirty because
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there were shoes on that floor. I totally get that too. So I understand where he's coming from.
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But that means that I don't usually wear shoes around the house. I will wear slippers or nothing.
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And to be completely honest, I'm not in the mood to wear slippers because it's just a little warm in
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here. So that's why I'm not wearing shoes in the kitchen. So this is all browning, which looks
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really good. The water is getting there. It's taking a little bit of time. And what I'm going to do
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is I'm going to be making this gorilla rigatoni, which I think I used in my last cooking video too.
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And normally I would use penny if I was going to be making a casserole, but because this is all I
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have, I'm going to use rigatoni and that is just fine. So use whatever's in your cabinet. I'm going
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to boil this for about 10 minutes because I don't want it totally cooked through because then it'll be
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mushy when it comes out of the oven. And I'm going to put it in at the same time as my veggies. So I
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just want the top really crispy because everything's already cooked. So it's not like things have to cook
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for it to taste good. We just want it to get crispy and crunchy and delicious. So I'm going to put it
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in at 450. I don't know if it's going to work, but hopefully it does. So while we're waiting, I may as
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well get started on the next step. So we have some shredded cheese here, but not as much as we would
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like. So I'm going to shred some of our mozzarella if I can get it open. There we go. And I am going to
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shred some of that. So we have stuff to spread on top. We're just going to do some cheddar and
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mozzarella mixed together and then some parmesan cheese. So I've got my little cheese grater
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here. I'm not going to do the small holes. I'm just going to do the big holes because it's all
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going to melt anyway. So the water is still not boiling. Hopefully we get there soon. What I'm
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going to do now is I'm going to use this vodka sauce and I'm going to put that in here. Now why am I
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using vodka sauce and not marinara? We don't often get to use a dairy sauce because we're using ground beef.
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So if we're going to be using fake meat, we might as well go whole hog and use all of my dairy
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products. So I popped this open and I'm just going to add it to here. Might as well just do the whole
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thing. And mix this together. And I'm just going to let it sit here for a little bit.
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Just get hot and let it absorb into the meat a little bit of flavor. So everything is kind of moved
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around and we had a slight technical difficulty. The induction cooktop wasn't getting the water hot
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enough to boil so I could make the noodles. So I actually had to move the pot over to my actual
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stove, boil the water there, boil the noodles there and cook them. So they're cooked. They are drained
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in the sink. I've moved this over so I can show you guys what I'm going to do next. So I'm going to grab
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my casserole dish. Like so. And I'm going to grab those noodles and put them in here.
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So as I mentioned, these guys are al dente. So they are not completely done because we don't want them
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to be so cooked that when we put them in the oven, they're mushy. So I got them to just about al dente
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and they are in here now. And what I'm going to do next is I'm going to put the fake meat mixture,
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which had the vodka sauce and the onions and the garlic. I'm going to take a spoon here and I'm
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just going to put this in here. And now I'm just going to mix it in the pan with the noodles.
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And now that we've got that really mixed in, I'm going to take this shredded cheese and just
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distribute it all over the top because we want to be really cheesy and crispy.
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And I'm just going to take that extra mozzarella cheese that I shredded and I'm going to put that
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right along the top too. Fill in any holes or gaps. And then I'm going to take the Parmesan cheese and
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sprinkle that on top too, just so we get a little bit of extra flavor. And for a little bit of extra
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taste, I'm going to put some Italian seasoning right along the top. So now I'm just going to pop
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these two dishes in the oven at 4.50 for about 20, 25 minutes. We'll see how this one does at 4.50.
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Hopefully we're all good. And then I will take it out of the oven, show you guys what it looks like
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So everything is finished. You can probably hear that the oven is still going on in the background.
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It ended up taking a little bit less time for the food to cook than I expected. So really just
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eyeball it. I would say sometime between 15 minutes and 25 minutes it will be in the sweet spot. But
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here's the food. It looks delicious and I can't wait to dig in. So I'm going to taste the veggies
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first. I'm going to have one of these Brussels sprouts. Really good and a little bit less crispy,
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but it has a really good flavor. And now I'm going to have some of the casserole.
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And that's everything. I hope you guys enjoyed today's video. Let me know if you try this in
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the comments or what you're making for dinner tonight. I'd love to know. Thank you so much
00:19:31.120
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