(light cheerful music) - Greetings, my beautiful lovelies. It's Emmy. How are you? It's great to see you and welcome back. Today we are making yet
another budget-friendly recipe and it has another beautiful name. It's called glop, G-L-O-P, glop. And when I searched for a recipe for this, there are many different versions. I even found a glop that
was more like a dip. But the version I'm gonna be making today is more like a stew, a little bit more like American
goulash or Hoover Stew. If you haven't seen those budget-friendly, hard times recipes, I'll put links to the videos down below. Hoover Stew was made in the 1930s during the Great Depression and uses many of the ingredients
that I'll be using today and I imagine it's gonna
have a similar flavor, but it has a different name, Hoover Stew rather than glop. And when something is called glop, doesn't that sound appetizing? It doesn't to me, but it can be a name that
has some affection, I think, and it is relatively budget friendly and it can feed a lot of people. So let's go ahead and
make some glop. (giggles) And I will put, like
always, in the description the original recipe that
I will be following. So I like making new
recipes for several reasons, number one, there's usually
something about a title or the name of the
recipe that's intriguing. This case, glop, yes, check that box. And my other reasons for
making this recipe today are that it's relatively inexpensive and it's quick to make. This whole recipe comes
together in 20 minutes and that includes all the cook time, so like that as well, and you can feed a good
number of people with it too. So that is a good thing. All righty, so I've got a big pot here and I'm gonna start preheating
it on medium high heat, and to that, I'm gonna add a
little bit of vegetable oil and we are going to be
browning up some ground turkey. I have one pound of ground turkey here, but I imagine any kind of
ground meat would work. If you've got beef, you've got pork, whatever you've got handy, chicken, I think would be just fine. This recipe calls for turkey. And we're just gonna brown this up until it goes kind of gray in color. The recipe doesn't call for it, but I'm gonna go ahead and season this with a little bit of salt and pepper, fresh cracked pepper and a pinch of salt. All right, that's cooking
up pretty quickly. I'm gonna cover this and allow it to simmer a little
bit to help it cook along. So a big part of why this
recipe comes together so quickly is because we're going to
be using canned vegetables. I've got a 16 ounce can or a
15.25 ounce can of sweet corn, I've got some chopped
Italian-style tomatoes, and I've got some mixed vegetables. Now this recipe called
for canned zucchini, but for the life of me, I could not find any canned zucchini and more specifically, it was supposed to be
Italian-style zucchini, which I could not find. I couldn't even find canned zucchini, so I'm substituting vegetable blend, and somehow I think my
hard times peeps would say that this would be an okay substitution, particularly since I'll be
using Italian-style tomatoes. So we're gonna get that Italian
seasoning flavor from here. So the tomatoes, I'm not gonna drain because that has all
our sauce and seasoning, but the vegetables, I think I shall. Let's open our cans of
vegetables and drain them. So this is the sweet corn. I'll be honest, I don't
use canned corn too often because I find it has a kind
of tinny, metallic taste to it, but I think when you cook
with it or put it in things, it doesn't taste as canned. Cool can opener, by the way. This was sent to me by a beautiful lovely. It creates a lid that has no sharp edges. Isn't that cool? It actually degums it, isn't that cool? It separates the can from here, and so there's no sharp edge here and there's no sharp edge here. There's that. I always liked stealing some corn niblets whenever my mom would open a can of corn. I don't know why. Just always loved that. Same thing with the vegetable blend. Here's the vegetables which is a blend of
Lima beans, green beans, carrots, and corn. So this is gonna have
lots of corn in this one. Let's try a Lima bean. Tastes like a bean! Tastes like canned beans. Okay. You can put these in recycling. Open the tomatoes too. Okay, let's check on our turkey, which I think should be close. Oh yeah. So our turkey is cooked -- no more pink, and we've got some turkey
broth at the bottom. The recipe says you may need
to add a little bit more water. Okay, so now we're gonna
dump our vegetables in and our can of Italian-style
tomatoes...that are diced. Pretty colorful... with the addition of that tomato and the yellow from the corn -- not too bad looking. Wow, that looks great! So, these vegetables are already cooked, so basically we have to
just warm them through and allow the flavors to meld together. And that's it. Gonna let this simmer. It says to let it simmer for how long? Okay, flavoring, reduced, simmer. Simmer, 10 minutes. Okay, so there's not a
lot of liquid in this, so I'm gonna add just
about a half cup of water to help make a sauce and then we're to add some hot sauce, about one teaspoon. I'm gonna add a little extra
because I like hot sauce. This is Rhed's. This is a Rhode Island hot sauce, and this is the Club Jalapeno. That, and we need three
tablespoons of chili powder. This chili powder's got some heat to it, so I'm just go with one tablespoon and then we'll taste it, and after that, if it needs
a little bit more of a kick, we can add more. Ooh, that adds a nice
chili scent to everything. Okay, so we're gonna bring this to a boil and we're gonna simmer this for 10 minutes and that's it. That's just enough time
to heat everything through and I'm sure that this
is one of these dishes that the longer it sits and everything gets to meld together, the better the flavor will be. So I imagine even tomorrow that
this will taste even better. (light music)
(sauce simmering) That's it for all the ingredients. So now I'm just gonna cover this and allow it to simmer for 10 minutes, and we shall come back
and give this a taste. (Emmy humming) Glop, it'll be glop time. (snickers) All righty, my lovelies, it's been about 10 minutes
and our glop should be ready, so let us unveil it. And while it has the name glop, it actually looks quite lovely. It doesn't make me think of glop at all. When I think of something gloppy, I think something pasty and gluey, but this is colorful
and hot and looks great. All righty, so I'm
gonna turn off the heat, and this looks great. Smells great too. Let's taste it for seasoning because we may need to add some salt. Well, let's just taste the sauce. I don't wanna give away the taste yet, so I'm just gonna taste the sauce. Yes, it does need some salt and one tablespoon of chili
powder was enough for this. It'll depend on the type of
chili powder you're using, but for me, that's enough. Don't wanna make it too spicy, otherwise the kiddos will
not be able to enjoy it. This came together super, super fast because there is practically
zero preparation. We just had to brown the meat. We didn't have to chop any vegetables, no blanching, nothing. Just dump everything in. And look, it's so colorful. Into my bowl, and I should have some
crackers or something to have this with, but I don't. All righty, so here we are. Here's my bowl of glop, and it doesn't look
gloppy to me whatsoever. Looks pretty good. All righty, it's super hot, so take a bite, a little bit of everything. Here we go. Itadakimasu! My first taste of glop. (laughs) Itadakimasu. Not bad. The turkey is completely cooked. The sauce has a nice
little spicy kick to it because of the chili powder and the little bit of hot sauce, but I'm gonna add some more hot sauce because hot sauce not
only adds a little heat, it also adds a little bit of tang because of the vinegar that's in there and, of course, some additional salt. Mm-hmm, I like that. I think Tabasco would also
go really well with this too. Tabasco is nice and smokey, I think it would go perfectly with this. Mm, the vegetables are tender, the corn has a little bit of crunch to it and it's pretty good. You can taste the Italian
seasoning a little bit, and the tomato definitely has
to be there, in my opinion. In terms of flavor, it's actually quite similar to Hoover Stew and American goulash. Both of them, all of them I think are in the same kind of family of canned,
throw-everything-together stews that are hearty, inexpensive,
and pretty tasty. All righty, my lovelies,
there you have it. That's how you can make homemade glop. Thanks so much for watching. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media,
like this video, subscribe, and I shall see you in the next one. Toodaloo! Take care! Bye! (light music) Oh my gosh, it's so
balmy and sticky today, my glasses are just extremely slippery. They're just sliding right off my nose even more so than usual. Well, that was fun, but now it is time for me to
pick strawberries with my kids.
