I Made 8 Dinners For Two People On A $15 Budget (In NYC!)

hi all can i make a very exciting announcement thanks to all of you who watched budget eats fanatically we have been nominated for one of the best food videos on the internet if you want to make us win this award you gotta vote the link is in the description box and we would love it if you would thank you so much in advance i love you all yo it's monday happy monday and welcome to another episode of budget eats i don't know if you saw our last episode of twenty dollar budget eats where i thought because i was getting twenty percent less budget i would be making less food and i was very wrong i thought on twenty dollars i wouldn't be making nine meals plus two snacks but i did do you think next time we should go down to fifteen so today we're gonna be decreasing that budget even further this budget eats is 15 i'm very excited because i got a block of cheddar and i love cheese y'all as usual i went shopping around in my neighborhood finding the best deals and i did find quite a few dollar items and i'm very happy with them and yes for those of you who are wondering where does she shop to get these deals i live in woodside bordering jackson heights if you take a gander around the neighborhood there are a lot of deals waiting to be found so i recommend that if you have the time take a look take a walk and just grab up all those deals i know it's not very realistic to ask everyone to spend this much time looking for deals but for me shopping for food is truly one of the greatest joys i have now in life and without further ado let's take a look at what i found this week for our haul we got that cheddar for 188 we got some pinto beans we got some black beans we got two carrots a jar of marinara we got one bag of white hominy it's a little bit crushed we got some onions we got a huge bag of russet potatoes aaron hates potatoes i can't wait to feed him potatoes we got one bag of baby eggplants for a dollar this is when our dollar begins we got cauliflower for a dollar we got three beats with beat tops for a dollar we got three small avocados for a dollar and yes guys i know i bought cheap avocados before i guess you really do get what you pay for and they turned out to be horrible and yes i'm doing it again because i never learned from my mistakes we have one bag of not so great looking string beans for a dollar as well as one huge bag of red radishes for a dollar these i will probably need to take a look at today and probably cook off some of them because they don't look so hot still though not bad for 1506 baby and yes i recognize i am truly hashtag blessed to have these prices and produce available to me near me but your mileage may vary and you just gotta make do with what you have i know a lot of you guys were like why is she eating spleen why is she eating chicken hearts why can't she just eat normal things so this time i hope you're happy we're eating normal things whatever that means i'm also just gonna say if you haven't tried spleen or chicken hearts you owe it to yourself to experiment you're only here for one lifetime eat all the things i'm thinking in terms of prep for today we're going to rinse off all of our beans and then we're going to dry them i'm going to soak some of them and i'm going to dry some of them so that we can grind them into flour tomorrow that's right bean flour this is a great time to sort through your beans to take a look maybe pick out some that don't look so hot and that you don't want to be in your batch anymore i'm gonna spread them out on a sheet tray covered with paper towels i'm going to even them out so that they're in a single layer and then we'll just wait for them to dry overnight before we turn it into flour with the remaining half we will go ahead and soak these overnight so that we can boil them off tomorrow for some good mushy food when i'm soaking beans i really like to put in some baking soda just to help it soften up a little bit more so that the beans get more tender when we cook it i know some of you are like june what's the point in soaking this few beans and i'm like guys i don't know i don't know i don't know i also want to sort through some of these produce just to make sure that we get rid of the really bad ones so that they're not affecting the rest of the batch that is slightly more perky as i'm rinsing them if you see any that are blackened they're too transparent or they're just plain mushy go ahead and give a safe trim away from those bad spots if you see that a lot of the bean is not good throw that one away we want to be safe rather than sorry even if your bean looks pretty healthy and robust i still like to trim away the ends of them just because they're sometimes pretty fibrous [Music] some of these radishes look pretty nice some of them don't look so hot so i'll be peeling away with a vegetable peeler all of these blemishes until i can see that the flesh is completely creamy white smooth and not rotting alternatively if you think the blemish goes really deep toss the entire radish out you'll find that older radishes will sometimes have a give that's because they're a little bit dried out on the inside still good to eat but the texture is not very pleasing so i'm gonna be putting these and the less desirable radishes into a separate bowl and the better ones into a plastic container for longer storage it's time to grind some harmony i love grinding my own grains because it's always so nice and warm it's very lovely to hug just like snow so i ground two different kinds one is finer and one is a little bit coarser more close to the texture of polenta i would say and this one is more close to the texture of fine cornmeal and we still have a little bit of whole hominy i'm going to be treating the whole hominy kind of like i'm treating the beans i'm going to put in a jar i'm going to cover it with cold water and i'm going to let it rehydrate overnight so that it's ready for whatever use we want to put it into all right guys i think for meal number one we're gonna go simple let's go make some hustle back russet potatoes baked crispy on top creamy in the middle those string beans are begging to be cooked so i think i'm just gonna toss them in a little bit of olive oil and some condiments and spices and we'll roast them in at the same time as the potatoes are going so that we can be baking stuff together so that the oven heat is not wasted i'm going to be preheating my oven to 425 i think while the oven is preheating i'm going to leave my rinsed beans in there so that they can take that preheat heat and just like dry off faster to make our hustle back potatoes i'm going to put my hair up and then we're going to rinse the potatoes very carefully scrub them really clean because i want to keep the skin on and then i'm going to use two chopsticks to help me guide myself so that i don't slice all the way through on the potatoes i want to make sure that the potatoes are thinly sliced but not completely decapitated i don't really have any advice for you except to go slow go measured and try to go straight up and down instead of at an angle because that way you'll end up slicing some slices off it'll still be delicious it just won't look picture perfect but at the end of the day who is towards the end i like to hold the two ends make sure you're using a very sharp knife and just slice through the last few fans don't do this if you don't have a sharp knife you will end up slicing your finger and i don't want that to happen so we got some fanning up top all evenly sliced and then it's fully intact on the bottom once i have them sliced i'm going to put them on a sheet tray we're going to brush them with a little bit of olive oil we're going to season them very very simply salt pepper whatever you got i'm starting to smell the beans toast which means they are over drying so let's pull them [Music] and then we're going to roast them for half an hour at 4 25. in that time the little kind of slices will separate out into leaves and they'll start getting crispy so our beans definitely got a little toasty but you know oh no don't do that they are certainly dry though i'm going to transfer our toasted beans to another container while they cool off so i can use that sheet pan for our string beans at 30 minutes in we'll take them out we'll brush them again when you take out your potatoes to turn them you can try to gently splay them out a little bit to separate the slices and encourage the fanning out but if you're not careful you will break them just like i did well put them back in for maybe 30 more minutes until the tops are completely crispy golden like the most perfect kettle potato chip and then we're gonna put some little cheddar on there cheddar cheddar on everything oh my god i'm so excited for cheddar i'm gonna be adding a little bit of sliced onions to our string beans i'm going to add in olive oil soy sauce a little bit of black and white pepper smoked paprika some cumin seeds as well as some red pepper flakes that's it now if i weren't super lazy today i would separate this mixture onto two sheet trays that way they get evenly crispy they get nice and crunchy on the edges and they don't get soggy but i don't want to wash another tray today and so i'm just going to roast it on one tray and we'll cry about it later while the potatoes and the string beans are baking i'm also super excited to see just how bad these three for one avocados are so i'm gonna crack the softest one open we're gonna scoop it out oh my god it's usable we're gonna go in here with a little bit of vinegar a little bit of salt pepper as well as garlic powder we're gonna give this a little taste go me 40 minutes of string bean bake and we got some wrinkly but golden boys i think you knew this was coming guys new and improved if you ask me to tell you what msg brings to the table i would say unity and perfection and then you eat it together with this perfectly deeply golden crunchy onion they're like freaking toasty onion chips just the right amount of cancer once the cheddar is stuck into our sliced potato pieces we're going to put them back into the oven until the cheddar gets nice and toasty now that our beans are fully cool i'm thinking we can grind them into flour noise alert smells super beany guys [Music] alert i also have these really sad window herbs that are slowly dying and i have some scallions that are falling over and also dying so we're gonna chop some of those up and just toss them on there eat it if they're gonna die anyway they might as well die for a good cause in my belly because we're just having baked potatoes essentially for this meal i'm gonna jazz up our green beans a little bit and i'm just gonna microwave a little tiny bit of this marinara so that we can dip our green beans into it you know for a little extra tank to make it slightly fancier we got some nice flaky sea salt june these are beautiful do you want me to introduce to you what we have a hasselbeck potatoes green beans and a ketchup hot sauce mix it's just a marinara but you're welcome to add hot sauce okay i like those green beans okay i think i don't like this new camera of yours because now people can see my face what if they don't like my face well stand off to the back i'll just pretend i'm taller than i actually am oh and there's a bonus there's a little treat under here there's a secret bonus green paste there is secret bonus green paste is that like a pesto of some sort or green goddess what do you think can you taste it it tastes like delicious green paste yeah remember how yesterday when i learned you were making green beans and potatoes and i was like green beans and potatoes yeah it turns out i like them you did good no way i like that the green beans are well seasoned they remind me of chinese dojo texture which i like green beans i think too often mushy and just like you know vegetables matter but these like actually have a good chew because you dehydrated them almost one of the potatoes same thing because you so expertly sliced them so thin i did they have a ton of surface area which means they're very crispy can you taste the cheddar i think it just makes it look a little bit more fun which is cool i was a little stingy with it hey you're trying to stretch 15 over a week it's understandable i don't want it to be a whole week guys i need this to end sooner than a week is this not another week we're gonna shoot just whenever 15 dollars run out man so a year from now with your skills it's kind of like bastardized guac and salsa on a potato chip that's what these kind of are you kind of made potato chips but still attached to the potato they're like assemble your own bite by bite nachos this is a salad 8.1 okay yeah thanks chef i'm so hungry erin did you see the bottom of this crispiness of course no meal is complete without sriracha for aaron thank you for eating thank you for cooking i'd say our jobs are about equal food isn't food unless somebody eats it that's true so guys normally on day ones i take it easy i make one meal i go to sleep i wake up the next day we do it all over again but i can't stop thinking about these radishes that really look worse for wear i really think we need to do something with this today they look so gnarly i mean it tastes like a radish still it's just very pillowy in the middle one thing that i really don't like about radish is sometimes it's just a little too spicy and then it's very farty but if there's any form of radish anything that i love more than anything else it's radish cakes that you get a dim sum it's basically like a rice slurry steamed cake with lots of grated radish and like tiny bits of meats and shrimp and aromatics in there and then after it's steamed you cut into pieces and then you pan sear and it's like golden on the outside crispy on the edges and then you dip it in these little sauces and it's just like you know so i was thinking with our less than desirable looking radishes we could just grate them up and then make them into some sort of a radish cake thing that we can set overnight and then pans here tomorrow first thing the only issue is i don't really have rice flour but i do have another starchy thing which is potatoes so let's boil some potatoes i'm going to go ahead take two large russets i'm going to wash them i'm going to peel them i think we'll save the peel you know me and then we're going to cube up those potatoes and we're going to throw them in a pot of boiling slightly salted peppered water we're gonna let that potato go until it's nice and creamy and tender and easily mashable by your hand and then we're gonna reserve all the starchy water for later uses don't throw anything out here do we we're gonna clip some more of our window scallions that are looking really sad and limpy and bent over like me and then we're gonna dice them up and we're gonna throw them into a pot with some oil some red pepper flakes we're gonna let that oil go until it's nice and orangy and then we're gonna toss in half of a minced onion and we're gonna let that onion caramelize until it's almost like crispy golden instead of my normal low sodium soy sauce that i use i'm gonna go ahead and use this thick boy it's very aged it's more syrupy and it has a more funky flavor oyster sauce it adds a little bit of like seafoody saltiness a little bit sweetness but mostly because it already has msg in it a little bit of black pepper a little bit of white pepper we're going to stir it all together until it's nice and happy and then we're going to go into our vitamix with our radish half of a carrot and we're going to blitz that until everything is like pebbly a party we love machines until they overtake us then we're going to toss that entire radish and carrot mixture into our pot and we're going to stir until it's nice and caramelized [Music] definitely don't try to handle it when it's right out of the pot but you can see it's super mushy and ready that was about 15 minutes i had it at a rolling boil so there's basically no water left at all in this pot which is perfect because this means we can mash right in here we'll fold it into our radish mixture we'll let that combine until everything's nice and creamy and happy together beat the potatoes more than you think you ought to just in the event that it can make it slightly more gummy which we want in this case at this point i've turned the heat off and i'm just going to keep beating this mashed potato radish mixture until the texture just feels too tough to continue until it feels like my arm's about to fall off and then i think we'll we'll be done at this point it kind of just looks like mashed potato really tasty mashed potato mmm i'm mainly worried that when i steam it it'll just be steamed mashed potatoes and not really a radish cakey thing so we're going to add in some bean flour and some harmony flour but i want something that's a little bit like that because the steaming process will add more moisture i want this to be a little bit denser than i think i want it now going in with two more tablespoons of harmony flour and i would say this feels about right to me it's holding shape but it's not a solid ball we're going to brush our cake pan with a little bit of olive oil and then we're going to put in our radish cake batter into this cake pan i'm going to wash out the pan i'm going to make sure we get all of the edges so that nothing is sticky we're going to pat our cake evenly into this cake pan i'm going to use whatever oils left over on my brush and just brush it on top of the cake waste knot once your water comes up to a boil your plate will start protesting because it's not a steamer and you're making it be a steamer and at this point we're going to clamp a lid on it and it's going to be happy for maybe about 25 30 minutes in there i'm pretty sure this is a metaphor for our life somehow daylight is pretty much gone now it's almost 6 p.m but there's still one last thing i want to do for our very first day because i think it's just gonna jazz up our next few days you know so we're gonna make some beet pickled radish and onions beets are definitely not my first choice of veggies to eat but they are my number one choice of veggies to cook with why because my hands become so beautifully pink after working with them and it just delights me i choose you pikachu when it comes to making quick pickles the thinner your slices the faster they'll pickle and absorb all of that juice and vinegar that you're putting them in i've personally been feeling very chaotic so i'm just gonna chop them however and we're going to go ahead and peel this beet chop it up i mean if this doesn't scream i just killed somebody i don't know what does for my spice mix and our vinegar solution i'm gonna go in with caraway seeds fennel seeds and coriander seeds we're gonna add in a teaspoon of salt a little bit of ground pepper and i'm gonna add a little bit of msg right into our jar on a medium-low heat we're just gonna toast the spices until we can smell them maybe about one minute make sure we're swishing the pan pretty frequently to make sure nothing's burning everything's toasting evenly as soon as i smell it i'm gonna hit it with about a half cup of white vinegar and we're gonna bring that up to a boil with about two teaspoons of brown sugar some vinegar recipes call for using water to dilute the solution but because my jar is quite full and i'm not using a lot of vinegar to fill up the jar i'm just going to let the juice from the vegetables dilute the vinegar solution as soon as this is up to a boil we're going to throw in our beets we're going to turn off the heat and we're going to pour it over our veggies it's not a lot of liquid but once we clamp it with a lid we can shake it and make sure that it gets evenly coated in the veggies and overnight hopefully the moisture will increase in the jar and the vegetables will decrease in volume all right guys moment of truth let's see how our radish cake turned out the good news is it started peeling from the sides which is a really good sign for normal baked dessert cakes that it's done but the center still feels very unset my instincts are telling me to go a little bit longer so that's what i'm going to do i'm going to clamp the lid back on we're going to go for 15 minutes more and i'll check back with you then oh yeah much better our toothpick came out clean which means this cake is done i'm gonna let this cool at room temperature until it's like not sizzling hot anymore and then i'll slide it into the fridge and we'll rest it overnight folks welcome to tuesday yes we are going to be eating our radish cake today for brunch but first eggplant parm we have the baby eggplants we have some marinara sauce we don't really have like parm or white mozzarella cheese we do have some cheddar but we also do have some cauliflower which i think we can turn into like a creamy sauce type layer in our eggplant farm for eggplant parm what i'm going to do is wash all of my eggplants i'm going to slice them about maybe half an inch thick as always because my eggplants are not in tip top shape i will be trimming away the bad spots as i go and then i'm going to sprinkle them with a little bit of salt this will drop the water it will make the eggplants a little bit less astringent and then we're going to let them just sit for a couple of hours when it comes to working with cauliflower i always like to save the leaves i like to trim them off give them an extra rinse because sometimes near the stock where the leaves meet there is a lot of grit trapped in there so you want to make sure that you're washing all of that off for my cauliflower i'm going to trim off the large florets reserve them i'm going to chop up the stems now the stem slash core is totally edible and when you cook it long enough it turns super creamy but do note that it has stronger flavor than the florets and i'm going to measure out about three cups worth of cauliflower for our sauce just know that the finer your dice the quicker they'll cook for my cauliflower cream i'm going to use these spices a little bit of black pepper garlic powder white pepper coriander italian seasoning then we're going to go in with some water just enough to cover over the cauliflower bring it up to a medium heat to add salt i'm going to use the steak seasoning this way we can add flavor along with the salt and obviously this [Music] to prep our cauli leaves for another use i like to take these big fibrous boys cut away any random bad parts and then slice them down the middle and slice them really thin crosswise so that we get tiny little bites and they're not two fibers later on for these more tender leaves you can just slice them as you wish they're pretty tender for our cauliflower we're basically gonna cook it until the water is mostly disappeared then we will blend it until smooth at about half hour in you can start to see that the water is starting to bead up top that's the salt doing its job drawing that moisture out there has been enough moisture leaking out that our paper towels are completely soaked i'm gonna go ahead and flip them again and just very very lightly salt the other side again it's been an hour so i'm just gonna start dabbing the tops of these eggplants as the water draws out now let's cook off some radish cakes shall we for our radish cakes i'm just going to flip the cake out from the pan we're going to cut it into thin slices and we're going to sear it then i think we're going to make some condiments for it texture is a little bit denser than i wish for but i guess we should have put some baking powder in there or something or you know just maybe use rice flour it's nice it's spiced and spicy mushroom hmm what oh my god this tastes like a savory spicy version of red bean paste very disorienting but i think i like it to really get the radish cakes nice and crispy i'm going to toss them in a little bit of cornstarch before they hit that hot skillet with oil to serve with our radish cakes i'm going to have some hoisin sauce i'm also going to be making a sriracha mayo with the last of my qp mayo maybe use a bigger bowl than i am definitely use a bigger bowl than i do and i've also never done this before but i think i'm going to try to make some chinese style mustard where you just basically mix equal parts mustard powder and water with a little bit of oil and spices or seasonings if you want i think i'm going to pop a little bit of white pepper and salt into mine once that's all smoothed out i'm going to add in a touch of oil for aaron i think he's gonna like this one oh almost feels like savory french toast sticks let's try it on its own i can't really tell what it reminds me of it's like something super savory almost like chickeny like a little cross between a french fry and a chicken nugget i think we're gonna have to put some ketchup on this to find out don't know where this came from it's not part of the budget guys oh my god it is somehow i've managed to make um like if you took a chicken nugget and a french fry and you mash them into one thing it's like so delightful maybe with the sriracha mayo you're awake hello hi okay radish cake from yesterday literally tastes like chicken nugget and french fry had a baby what should i dip it in first okay so ketchup spicy no hoisin which is sweet and homemade chinese style mustard with citron oil and white pepper it's really potent yeah yeah this is great do you like it i love it i love it with the ketchup i don't know what it is but oh that mustard just hit me i told you it was potent yeah i should start listening to you with ketchup it tastes like i'm eating a healthier version of fast food do you agree yeah i do have to deduct a point for the texture because it's still just too mush a stick of mush but i love mush aaron i know you can give it a 10 if you want i would give it a uh 7.2 okay i'm gonna give it a freaking nine i love it especially with the dipping sauce oh my god i just ate too much mustard how how heavy did you go on that heavy enough all right i'm gonna do it again in solidarity with you i'm gonna go heavy this is for you jun no don't do that all right you ready for lunch yeah all right guys it has now been close to two hours since our eggplants have been salted i'm gonna dab off the rest of the moisture we're gonna toss them in a little bit of corn starch and then we're gonna pan fry them until they're nice and gold for a little bit of texture i'm also gonna add into our cornstarch a little bit of our hominy flour and then we're also gonna add in a little bit of black pepper because the eggplants are already salted no need to salt at this point if at any point you feel like your eggplants are still too juicy you can go ahead and just squeeze them a little bit in your paper towels so that the moisture can get pushed out even more this could be particularly helpful if you have a very loose sauce that you're going to be baking in this way the moisture from the eggplants won't dilute your already pretty loose and watery sauce [Music] i like to press the eggplants flat so that i'm making sure all of the bottom surface is making contact with the pan you get a nice even golden crust while our eggplants are searing i'm gonna go ahead and put our cooled cauliflower in our food processor and blend it until it's nice and creamy so after pureeing our cauliflower i found that it's very watery still it's a little bit looser than ricotta which makes me a little bit scared that it's gonna water down our entire bake so i think what i'm gonna do is pour this mixture back into the cast iron lift all of that eggplant fawn that's still in there and dehydrate it a little bit guys remember when we saved those beet peels yesterday what if we put them in now and they color the sauce pink probably should have put them in earlier when we were boiling the cauliflower to extract the most color but man it's gorgeous pretty i think i'm gonna pick out the beet skins because i don't think they're very tasty edible not great look at this beautiful color making sure that you have even layers of everything as much as possible so that there's no eggplant that's so sad and sauceless we want everything to be nicely wet moist luxurious what a beauty [Music] i think by now you know as well as i do i can't just bake one thing in the oven at a time i must bake two so what i think i'm gonna do is grab three russet potatoes poke them with some forks and then we're gonna throw them into the oven and just let them get nice and creamy on the inside because i think we're gonna make some potato nudes [Music] so every tuesday aaron goes to a place in elmhurst queens called indo-java and he buys a special indonesian lunch which is why he's not gonna be eating very much of my eggplant parm but you know what it's okay cause this food is delicious i'm gonna have some of it too every time i hear the june's cooking i go out to indo-java to get my own food so what do we have here today uh i don't know okay but it looks delicious instagram post all right well we're gonna eat my food first okay this is uh eggplant parm but with cheddar how did you use cut onion that then magic but how did you actually with a knife well that's impressive again this is mush food i don't think you're gonna like it mine hasn't cooled sufficiently but i love mush this is so creamy the little baby eggplants are so good they're so tender why don't we just wait a few minutes and then we both eat at the same time i'm hungry yeah i like this better than the taro strips today because the flavors are just more comforting i think it's basically just like you know vegetarian comfort food there's also cauliflower mash oh nice the slightly pink stuff is from beet peels and then we also have a little bit of marinara in there jarred i didn't do anything to it i think this is what they ate in the 50s gathered around the table yeah you know talking about what old johnny did at school today and whether timmy's joining the cheerleading squad i don't know what they did in the 50s i don't know did were there male cheerleaders in the 50s george w bush was a cheerleader really yes today i learned do you have a grade for me chef my grade is 8.3 wow i never expected that much out of you for for a mush dish well it's comfort food and it's comforting me and i need comfort i love it yeah [Music] are you comforted uh it's a little awkward but yeah thanks aaron gave this a pretty nice score and i'm pretty proud of it i like the mushiness i like the mashiness i love everything about it the marinara fits with the cauliflower the beet flavor isn't very noticeable if you get a little bite with a little cheddar on top it's extra nutty because it's pretty cheap cheddar it's not that noticeable of a taste but cheese is cheese so i just ate two lunches with aaron and i'm pretty full but i think we can still prep the next meal even if i can't eat right now there are these german potato noodles that have these wormy like shapes that i'm so attracted to i don't know why and i really want to try making them if you know how to pronounce this dish please let me know how to pronounce it i am not even going to attempt to so usually shuff noodles need egg yolks we don't have eggs this week so we're just gonna use whatever we have what i'm most excited about is to shape them into these thick little boys they're like gnocchi but with tapered ends and i look forward to that contrast and texture i'm hoping if we pansier just spray the edges will get super crispy and toasty and then i'm thinking we can melt some cheddar cheese right in that skillet so that we form a cheese crust on those noodles i'm also going to chop up half a carrot and boil it in some water and salt and pepper and i'm going to mash it i'm hoping that this kind of orangey color from the carrot will give it that yolkiness that we normally should get in a in a shr and you know what while we're at it let's just add in a little bit of beet too any chance i have of making my hands beat red again i'll take also gonna go in with a little bit of onion powder black pepper white pepper salt and magic we'll go in with a little bit of water and cook it until it's nice and creamy our potatoes are fully roasted i'm going to go ahead and peel them we're going to let that carrot mixture go until all the water has evaporated or been absorbed and it almost looks like that shredded piece is ready to be mushed with the force of your spatula and i know some of you are wondering june what are you going to do with potato skins guys you can toss out some things you know you don't have to use all of them but you can also eat them with the leftover straw chameleo from lunch that you didn't throw out because you knew you were gonna have a snack if you have some potato that's still attached to your skin it's like delectable i'm gonna add our carrot beet mixture to our potatoes work that in and then we're gonna go in with hominy one tablespoon at a time until the dough forms just because we still have it i'm gonna add some of this chinese style mustard into our shrimp noodle and we'll see if it makes that flavor even better and we might as well go in with some hoisin too huh okay you saw this coming we're gonna go in with the sriracha mayo too we made one really weird dough it's very mustardy but delicious i just really can't waste a thing you know i just sometimes to my detriment so after about six tablespoons of hominy flour we have a nice soft bouncy dough doesn't stick to stampin hands makes a very pleasing flapping sound we're just gonna let it rest in a bowl slightly covered for however long it takes for me to make our greens this way we'll give this ball a chance to hydrate so we have these beet greens that i want to use up we also have our cauliflower leaves that i want to use up i think these will make for a great braised greens to serve alongside our shrimp noodle is it wrong that i'm having so much joy from mispronouncing i should probably look up how to say it big greens are also notorious for trapping grit and sand so i'm going to go ahead cut them off from our beetroot and then we're going to wash these thoroughly for our greens cast iron skillet medium heat a little bit of oil i'm going to throw in rest of yesterday's onions a little bit of radish we're going to let those get a little bit softened before we go in with our cauliflower greens and our beet greens once those are in we're gonna go in with some spices keeping it simple a little bit of this a little bit of that [Applause] and then we're just going to toss until it's all nice and tender if ever you feel like your pan is running a little bit dry just give it a splash of water i saved some of these baby leaves for garnishing layer because just like how beautiful is the beet plant we need to appreciate the beet [Music] so to be honest with you because i don't really like eating beets that much i've never had beef greens it's got a very interesting flavor it's almost like increased salinity it's a little bit salty on its own even without seasoning all right guys it's time to shape our shrimp i'm going to divide my dough into quarters and i'm going to work with each log at one time we're going to try to make those little tapered bundles of joy we'll drop the noodles into the pot of boiling water let them cook for about maybe three minutes until they float they bloat we fish them out we drain them and then we sear them correction it only takes one minute for them to float why do i feel like i might have messed up okay guys it doesn't taste that bad it just kind of falls apart like textured mashed potatoes so i think we need to put more flour in there so uh to make sure our noodles don't turn into delicious mashed potatoes ah i kind of like these actually we're gonna add a little bit more hominin that's all the harmony that i have it seems like a more solid dough maybe if you use ap it'll hold together better than hominy because there's absolutely no gluten in here so all right shoof noodle take two i'm gonna go for smaller boys this time maybe they're less likely to fall apart too because they're just more together so basically what i do is take a heaping teaspoon of dough and i roll it in between my home right here your palm curves in which means the middle of your noodle will be a little bit thicker when you go to roll it like this and the edges of your palm are a little bit more protruding which means it'll naturally taper off the ends of the noodles so just use what nature gave you i'm keeping my heat on a medium low so that the forcefulness of a full boil doesn't hit the noodles and break them apart oh much better guys while this dough isn't particularly sticky be sure from time to time to scrape down your work surface because the dough will slowly become wiped on that surface and the gumminess on your board will prevent you from getting clean noodle shapings some of these still broke and i'm not sure why but to be honest with you i tasted some of this and then i tasted some of this again and i kind of like this more it has more of that mushy potato texture it's creamier and this one just feels like it's lacking some soul this one is my soul mate this one is just a stranger that i forget it looks silky they look smooth they don't look bumpy or too rustic or like a mistake some of them broke tastes like a noodle this one though this one is who i want to spend the rest of my life with all right guys to finish this off we're going to pan sear it with a little bit of olive oil we're going to get it nice and toasty and then we're going to throw some cheddar in there once your cheese is in you want to turn your heat to low you don't want this cheese to burn but you do want it to melt very gradually so that it can kind of sneak its way into the crevices between all of these noodles and form a little plate under them trying to make sure that we don't have any stray noodles we want all the noodles to get glued into this network of cheese to save time and my sanity i'm just gonna go ahead and microwave some of this marinara because i'm not gonna cook anything anymore nice and golden and then when you lift it nice and golden i'm gonna save the rest of our dough because we definitely can't eat all this tonight and i'm also gonna be saving our starchy cooking water because you just never know when it comes in handy you know erin i know you're probably not very hungry so do you want any veggies on your plate or just cheesy goodness uh i'll take a little bit of those veggies those look very appetizing very colorful very rich and i think if i'm just eating potatoes covered in cheese it does still make me feel a little bit better to have something right next to it okay do you like beets yeah i like them more than you i was surprised when you got them for this week since you're a uh avid behavior i'm not it looks like fries but weird shaped fries are they fries nope are they potato noodles yes is this gnocchi kind of is it weird gnocchi what i've i've loved every moment of mispronouncing this word i'm so sorry but it's brought me so much joy shumf noodle i like the cheesy crispy bits can i just only eat those yes okay you can that's why i made them i can't pick up any of them can you use your hand i don't why why are you so adverse to using your hand because i haven't washed my hand in three years i think it would have been just even happier if you just like put cheddar cheese in the pan and melted it into a crisp disc yeah but then there's potatoes i've tried oh you just want melted cheese crisp yeah okay that's not just 10 out of 10. thank you one thing about the vegetables way better than i thought they would be i love the different colors i love the different textures we got some tender greens we got some kind of creamy cauliflower root stems and then we got like slightly crunchy radishes and it's all this pretty green pink color combo i don't have any complaints uh my one complaint is it's very fennely which is a very strong flavor i do want the fennel flavor to come through because it's coming through it's here it's loud and it's proud and it's fennel but this is great i really like it with the marinara sauce i see why you insisted i dump a truckload of it on yours it reminds me of like something you would get from a local uh pizza joint you know not like dominoes or little caesars but like you know one-off independent pizza place in like a hometown and they just serve something cheesy and starchy covered in marinara sauce and this both tastes good and it's definitely unique so six trillion out of ten whoa that number does not exist try again eight point six thank you sir i like that you're making potatoes in ways i don't hate that's something that's big as a professed potato hater the fact that you haven't been like ew i hate this it's huge to me i finished my plate thank you for eating thank you for cooking guys aaron really did finish his plate look at this it's so clean i think this is the kind of food where even if you're not hungry you're like yeah let me just keep eating it because it's nice and i need it nutritious delicious i'm barely awake my hair is wild welcome to wacky wednesdays it's really bright outside uh and it's really cold so i think we're gonna start our day with some soup i've had these soaked for about two days now i've kept them in the fridge so they don't turn sour and i think it's time to cook them today i think we're gonna make a vegetarian bastardized version of pizzole pizzole a traditional super stew from mexican cuisine made from hominy with meat typically pork sometimes chicken seasoned and garnished with shredded lettuce cabbage peppers onions garlic radishes avocado salsa or limes pizzole can be prepared in many ways but all variations include a base of cooked hominy and broth so basically we're just gonna make a hominy bean vegetable soup so for our vegetarian pizole i'm gonna go in a pot with some olive oil we're going to hit that with a little bit of minced onion we're going to let that caramelize and throw in some garlic powder ground cumin ground coriander a little bit of dried oregano a little bit of crushed red pepper flakes and then black pepper salt maybe a hint of msg i don't know and we're gonna go until the onions are jammy and the herbs are bloomed and then we're gonna go in with our beans make sure that as you're cooking you're scraping the pond off of the bottom of the pot so that nothing's burning and then we're gonna go in with our veggies i'm thinking radishes carrots if your pot is as thin as mine is on the bottom chances are the spices will begin to burn in that case turn off the heat cover the bottom of the pot with your vegetables and just let them sit there for about three minutes the moisture from the vegetables will kind of press down on that fawn on the bottom and then you can scrape it up and lift it off before you turn the heat back on again to give our soup a delightful pink color i'm going to go in with a little bit of beet too alternatively if you don't want to wait for your fawn to lift you can just add a little bit of liquid it'll lift right off immediately [Music] baking soda [Music] on the controversial topic of do you salt your beans when you're cooking them i'm on team obviously i think the only instance that i wouldn't salt my beans is if i were making sweet red bean paste for all savory applications wouldn't you want your beans to be seasoned as i've noted before my preferred way of cooking beans is to bring them up to a boil for about five to ten minutes max and then i cover them turn off the heat and just let them sit for half an hour usually after that half an hour of off heat sitting the carry over residual heat will cook the beans enough that they're creamy it just saves i don't know cents off of my gas bill i guess but why waste the gas when you don't need to this also gives you a more gentle cooking process so that the beans don't blow apart and just kind of start fraying and disintegrating i also like to give that foam a skin because that will blow over run on your counter and stove top and it'll be a mess it's okay we'll clean it up [Music] later [Music] [Music] aaron isn't quite awake yet but i'm gonna plate up all of this up for myself we're gonna garnish it with a little bit of our pickles from monday and maybe a few more slices of radish and onion avocado number two out of three will it be good not bad guys [Music] i mean i don't know what you think but this looks pretty freaking beautiful to me guys the textures in here are amazing the beans are creamy the harmony is chewy but not you know like break your jaw chewy more just like tender bouncy chewy the colors are amazing the mouth feel of the soup itself is so silky it's like just the right amount of viscosity then you have that tart little spiced pickle that comes in with that refreshing caraway taste get a nice little bite with a crunchy fresh radish get a nice tender bite with the cooked radish get a nice creamy fatty bite with the avocado add a little nice pizzazz with your fresh raw onions and then admire your beautiful beet green leaf before devouring i need a refill guys every single bite of this soup with a different topping is like a different variation of the soup and it's all amazingly delicious and comforting for how simple this process was for how low maintenance the ingredients are i'm going to give the soup a 9 out of 10. it's just such big payoff for such little effort look at how much we made we made so much soup guys aaron is awake let's feed him did you pickle these radishes yourself i did nice aren't they beautiful do you like it mm-hmm i love the variety of stuff yeah there's a lot going on here do you want me to give you a better rating or a worse writing why do i have to choose because that depends on how much chili i put on this right now oh well give me the straight give me this straight okay bean soup with beans it's a really beanie it's so many beans freaking number i would say i would give you a nice grating you know that that's harmony that's not just beans there's corn bits in there too oh and corn um bean and corn soup bean corn i would give you a nice grade 6.9 did you calculate that with your shirt it's just a it's just a coincidence cancelled cancel him yeah so the reason i gave a 6.9 is because uh it's you know it's bean soup it tastes fine it tastes normal but i'm just kind of used to flavors from you being a bit more inventive a bit more experimental a bit more bold and this is i think more straight down the line bean soup and uh you know it's just i'm used to jun being like very creative and expressive in her cooking not just like have i eaten have i not told you to keep your expectations low my expectations are based on your past performance on the pains of being an overachiever so just drive yourself to impossible standards guys don't do this to yourself how does burgers and fries sound to you all right so for our burgers for the buns i'm thinking we take our remaining baby eggplant and we slice them about maybe three quarters of an inch thick okay maybe more like half an inch thick we slice off the ends so that they're nice and flat we salt them on both sides and we let them drain for about half an hour or so we don't want these completely dehydrated like we did with the eggplant parm we just want them slightly more tender on the inside and not so astringent tasting with the ends that i trim off i'm just gonna dice them up and throw them into our stir fry as well for the filling for our patties to make them a little bit more flavorful i think i'm gonna go in a pot with some olive oil and then i'm gonna throw in a bunch of veggies in there thinking maybe some beets potatoes carrots radishes all cubed up a little bit of onions a little bit of cauliflower let them get nice and toasty and slightly caramelized and while they're warm i'm gonna throw in some steak seasoning just to flavor it a little bit more of black pepper and some red pepper nice tasty for a little bit of a kick if your kitchen is getting smoky like mine if you're doing something right i want a little bit of smoky flavor infused into the veggies so that we can kind of mimic that grill burger taste once you start seeing that fond develop on the bottom of the pan about six minutes in turn off your heat and we're just gonna let the veggies coat over that fun we're gonna lift that fond off and we're gonna let the veggies cool and we're gonna food process it if you see that your eggplants are sweating give them a flip let that moisture soak into the paper towels and onwards we go and you know you can't really have a burger a burger without fries so we're gonna cut two of these babies up we're gonna roast them at 375 like string fries to flavor our fries keeping it simple a little bit of this mediterranean citrus blend with a little bit more black pepper for a little hit of spice and we'll go in with a little bit of spoked paprika on those fries to give it the number one rule to roasting anything if you want it crispy and crunchy is to take your time and spread them out i also like to put the chunky boys on the edges of the sheet pan the edges of the sheet pan will get heat a lot hotter than the middle of the sheet pan so you can play your pieces accordingly and you know me because i have the oven on i have to roast something else it's like a compulsion at this point now but we're gonna go in with some cauliflower and our remaining beet and we're just gonna let these roast until they're nice and golden and save them from another use we're also gonna toss in these potato peels that i saved and just cook them along with our fries probably gonna pull them a little bit early because they will cook much faster potato peels can go into the same oiled bowl no need to add more oil just make sure you soak up all that you left behind when you were tossing the fries [Music] halfway through the bake we give everyone a flip so that they're nicely golden all around [Music] [Applause] we're gonna fold it in our black beans we're gonna try to mush them a little bit so we're gonna just try to work it in with our hands and mush it halfway and then we're gonna set it in the fridge to chill while we work on our buns all right patty time if you accidentally pour too much oil into your pan because you only want a very thin layer just pour it off into a small bowl we'll use it on the next round once the eggplants are in i like to give them a nice little squish make sure it's making full contact with the pan for a nicely golden even toasted bun what you're looking for is a bright bright purple color surrounded by this kind of like auburn brown goldenness you want the middle of the eggplant to be soft and tender and you want it to be pretty bendy once it's cooked it should start looking translucent on the inside but it's totally okay if it's not on both sides we don't want this to fall apart into mush it should feel fairly soft and you shouldn't feel that much resistance but it should still be quite firm and not completely mush depending on how even you sliced your pieces some may take longer than others here are our buns our fries are out they are golden they are glorious and now they're just gonna go downhill so i'm gonna taste one while they're fresh oh hell yeah yeah of course these are awesome jun good stuff um do we need burgers when we have fries hard to try and do you need fries when you have potato skins oh so hard to say guys look at the bubble on this one because everything is already cooked i'm gonna go at a medium heat and we're just looking for a sear when shaping balls of dough or patties or whatever damp hands are your best friend it will give you a slightly nonstick surface and if we're gonna have burgers we're gonna have cheese guys to be our most extra cells i'm just going to make some little cheese crackers in the in between spaces on our pan cooking off some cheese on your cast iron skillet is also a great way to help you gauge how hot your bottom pan is that way if you see your cheese burning your patties probably are burning too i found some more mysterious packets of ketchup in my fridge and i'm so excited i also found this guac spread that we made on monday sure and i'm gonna be spreading these onto our cheeseburgers because why not to encourage our cheese to melt i'm gonna go ahead and just trap a little bit of the steam oh i think i made the patties too big [Music] i've outdone myself i truly have my goodness i'm so proud of myself the fries are a little limpy now but we knew they tasted good once upon a time i made way too many patties i miscalculated how many pieces of eggplant i had so i have two that don't have top buns but you know what that's okay because this one has a cheese crown as a top bun guys how cute is this guy he's so cute one bite whoa whoa jun this is an amazing looking dish this is what i'm talking about this is the inventiveness short camera oh my god look at that and look at this beautiful cheesy goodness oh my god look at 10 10. it's a one bite one biter everything's so beautiful here where did you get the idea to use eggplant as burger bun i looked at them and i was like i don't really like eggplants and then i wanted to make burgers but i didn't want to use potatoes as burgers and i thought what's something else round that i can cut and i was like i plants and they're so cute they look like freaking miniature krabby patties it tastes great it's a brilliant idea one problem is i have a tiny mouth so it's hard to eat all in one bite patty is still pretty mushy but i think it's so flavorful you know were you going for a white castle flavor here i wasn't going for anything except delicious well um i don't know i think this is pretty damn good erin i stole this from the pan the fries are my favorite thing here the sliders are really good they look beautiful they taste awesome i will deduct a little bit of pointage from the sliders for being a bit difficult to eat i'm just with the whole meal so happy with this i love that this is a 9.3 ah wow thank you favorite meal so far this week i agree i'm going to give myself like a 10 out of 10 because i honestly shocked myself and that almost never happens and it's just like what's shocking about it that it worked surprisingly on 15 we still have ingredients left so i will meet you back here tomorrow morning rise and shine and welcome to thursday i looked in the fridge we got beans we got marinara let's make meatballs and by meatballs i mean bean balls last night at approximately 10 39 pm i suddenly remembered while sorting through my written recipes that i still had my cauliflower in the oven that's what they look like they're not burnt they're just severely dehydrated and you know all that means is there's a lot of flavor in here so i'm thinking for our bean balls we're just going to blitz together a lot of our beans and veggies that are left over we're going to shape them into balls we're going to try to pan sear them and then we're going to serve them marinara but you know how erin was like june i'm used to you being inventive while like i was up last night and i was thinking how can i make meatballs interesting and i thought well we have a lot of bean flowers what can i do with those what if we tried to make black bean chips but made the chips into cups and then the cups held marinara with our bean balls so it'd be like being on bean action you know i think it might be a miserable failure but i'm still so excited to try so i think for a meatball mixture i'm going to go into our food processor in batches and just blend up a little bit of onions cauliflower carrots beets we got some radish cake that already tastes like chicken nuggets so we're gonna chunk some of that radish cake in and throw that in as well i'm thinking the radish cake will be a fantastic glue to have in there [Music] we're going to mash in our cooked pinto beans and meatballs we gotta flavor it so i'm gonna go in with a little bit of ground coriander a little bit of garlic powder a little bit of black pepper you know whatever hits me since everything is already cooked or edible raw we can go ahead and give this a taste and see how it is in terms of seasoning before we add more because our patties from yesterday didn't really hold up during cooking and fell apart quite easily i think i'm going to add some harmony flour to this just to bind it a little bit more and give it more integrity so that it doesn't crumble to pieces when we cook it i'm going to cover this with a plate we'll put it in the fridge we'll let it set while we make our little bean cups for our bean cups dough i'm just going to use our black bean flour i'm going to drizzle in a little bit of olive oil as well as go to garu for flavor and then we're going to add a little bit of salt a little msg and then we'll add in some water to bind it all together and instead of using just plain water we can use this bean liquid that we cooked our black beans in yesterday it's probably a little bit similar to agua faba so it probably has some binding properties i don't actually know kind of just looks like a refried beans i wonder how this tastes [Music] it tastes like raw bean don't know what i was expecting i'm gonna add in the rest of our hominy to give it more structure and a little bit of a different flavor profile so we have a cohesive dough it takes the shape of my hand it doesn't really stick to my hand i think this is great my only gripe with it is it tastes a little like dirt so i think we have to pump it up with a little bit more spices to get us closer to that meatball vibe i'm gonna go in with a little bit of italian seasoning as well as garlic powder you might be wondering june how are you making these into cups well guys with this this is a mini muffin tin loaf pan if i flip it upside down grease up these cups lay a thin layer of dough over them and bake it maybe just maybe we'll have black bean chip cups in the meantime we're going to preheat our oven to 375 and let that get nice and toasty so what i'm going to do is take about a heaping teaspoon of dough sandwich it between two small pieces of parchment paper and roll it out as thin as i can while still peeling it off of the parchment i'm gonna flip it directly onto our greased cupcake tin and hopefully it'll just drape over really important to get it as thin as you can so that you don't end up with like a jaw breaking brick of bean paste if you don't make sure that your bean paste is released from both pieces of parchment before you do the flip you'll have a headache and frustration and possibly tears i'm going to brush the tops very lightly with some olive oil to encourage crisping and then we can salt it a little bit on the top i like to stagger them so that there's no chip touching each other and they bake separately and this also gives them some room to bake and get toasty and evenly crispy [Music] for the rest of my dough i just rolled it out thin between two silicone mats and then peeled one off scored them into triangular shapes and maybe we'll just have black bean chips to eat on later [Music] same treatment we're gonna brush it lightly with oil salt it well our chips look okay we got some thicker boys that are less baked a little bit soft on the inside but still very dehydrated and then we got some edge pieces that got a little bit toasty are a little bit thinner and crunchy no no that didn't work out very well did it well they're not really cups anymore they dried up fell apart and cracked and fissured horribly there's maybe a couple that are salvageable but for the most part this is a fail can't say i'm too surprised but i am very disappointed they don't even taste that good oh no they're not quite crispy yet so i'm gonna throw them back in go for maybe about another seven or eight minutes and then we'll do something with them i don't think we have to toss out my idea completely because i still have this shuffle dough and i think maybe we can try to make some cups out of these the dough is just a little bit wet so maybe we'll add some bean flour to this i'm also going to add in a little bit of olive oil just to give it more chippiness fat never hurt anyone i think here is our dough not sticking to my fingers holding shape round two truly a sad day but you know what they're kind of nice i'm thinking maybe for our next batch of chips we'll decrease the oven to 350 just so that the heat is a little bit less intense maybe should we go higher higher temperature will cook faster lower temperature will cook slower which one leads to more cracking guys i honestly don't think it matters there's no gluten in these there's just this is gonna happen i'm just gonna leave that 375 why do i do anything on the second round i'm also opting for a bigger dough ball meaning thicker chips so maybe they won't crack as easily [Music] all right guys for our meatballs we're gonna shape we're gonna sear it's gonna be perfect everything will be great cast iron skillet medium heat drop of oil small meatball so they don't crumble and uh go until golden i guess unlike normal meatballs which has inherent fat from the meat these don't so i like to brush them with a little olive oil during the cooking process to facilitate both a clean release from the pan and also to help them crisp up and golden across all the surfaces these are pretty fragile meatballs so go lightly with your hand pretty cute huh they look better i guess not really they don't really look that much better as for our marinara i think i'm just gonna microwave it guys after all these fails i can't to plate i'm gonna put a cup with some sauce with some meatballs with some sauce that's it i lied we're also gonna be putting on some little tiny pieces of avocado just for a little creaminess because these meatballs aren't actually meatballs [Music] and we'll go in with a little bit of onion as well [Music] guys all in all not bad this is actually pretty decent especially with that creamy guac it's almost like salsa some of the cups are holding together fairly okay it's actually kind of a painful to eat this in one bite because the edges are a little bit sharp so i like to break my cup into pieces we're just gonna have a little bean dip as you can see it's pretty mushy on the inside so it's not really at all like a meatball and texture but with all the spices and then you add in the marinara it kind of tastes like one i think for sure this could have been better had i you know known how to make these cups not an eating hazard but this actually has way more of like a mexican flavor profile than an italian one not mad about it but i am extremely mad that i just did millennial speak gross yuck i can't wait to see what erin thinks of this much fest the black bean chip still tastes a little bit like dirt all in all i'm gonna give myself a seven i think this idea is fun but i don't think i executed that well i don't know what is the opposite of deconstructed but i feel like what i made here is the opposite of a deconstructed nacho because nachos are already deconstructed so i don't know what this is welcome i made some really gross lunch for you gross these look so cool yeah what do you think they are um like how many cups kind of why is it gross is that gross the beet balls just wasn't what i wanted but you know let me let me serve you cheers are you eating out of an avocado shell that's cool nature's bowls i'm scared you should be it's the worst thing i've ever tasted i told you no it's actually it's fine what are you talking about the shells just a little too dry you know i don't want to do dry they're fine it's fine why are you beating yourself up it's what i do best it's so mushy you lowered my expectations sufficiently i think i will definitely say like the white bean one better i agree yeah because it holds the shape better and it's thicker it is thicker it's good this is a fun dish definite bonus points for originality this is a um 8.7 what yeah these are the kinds of dishes i like seeing best for you because it best showcases your artistry and your originality my art history originality all right guys i think it's time to do our final meal let's take a look at everything that we have left in the fridge one cup of marinara half an onion quite a bit of pinto bean flour a little bit of beets some of our gorgeous pickles beans some of our veggie patty filling yesterday one avocado and one potato plus a little bit of cheddar we also have all these chips that we just made and some of our failures are you thinking what i'm thinking because i'm thinking nachos i think i'm going to turn our last spud into potato chips and then we'll add it with our other bean chips for the tortilla chip substitute in our nachos as far as the nachos go well i think we're just going to pile everything on the only thing that i think i still want to cook is this pinto bean flour when i was mixing the bean chip dough earlier i realized that if i just kept adding liquid to it and cook it it'll basically be bean hummus we could just make some refried beans out of this bean flour let's roast some chips i'm going to take our russet potato we're going to slice it as thin as i can go with my knife you want as even slices as possible so that they all bake at the same time now because i don't have the world's best knife skills my potato chips won't be even at all what i can do to compensate for that is putting the thicker slices potato on the edges of the pan the thinner pieces the smaller pieces go in the middle of the pan and if they're paper paper thin where you miss cut and it's like half as thin as the other ones you can even pile two chips on top of each other so that they don't burn after that we'll lay them on a sheet tray we'll brush them with a little bit of olive oil salt pepper into a 375 oven i think they're going to take anywhere from 10 to 20 minutes i'll just keep an eye on them because i love caramelized onions so much i'm going to cut up a quarter of our remaining onion and toss it on the tray with our chips so then they can get a little bit roasted and crispy as well halfway through we're going to flip these potato chips no we're not we're not going to flip these potato chips they are sticking to the tray we're going to put them back in and we're going to hope that they'll release i'm going to be putting the remaining quarter onion into our pinto bean mesh so for that pinto bean mash i'm gonna go into a pot with a little bit of olive oil we're going to go ahead and throw in those onions and let them get a little bit soft a little bit golden and then we'll throw in our spices going in with a little bit of ground cumin a little bit of smoked paprika gochugaru for spice and fragrance black pepper garlic powder and then maybe a touch more salt once those spices are nice and incorporated into our onions i'm going to go in with my pinto flour i'm looking for the bean flour to start smelling toasted and to look like it's getting a little bit of a golden color we don't want to burn it we just want to toast it stir it frequently stir it often no burning just toasting and then we'll pour in our water slowly [Music] salt msg maybe a dash of vinegar why use vinegar when you have this i'm gonna go ahead and use some of our pickle vinegar to go into our pinto beans because this one has a little bit more salt and sugar in it already [Music] oh i hope you like beans because we got a lot of beans some of these fatter ones still haven't cooked all the way through so i'm going to start pulling off some of these golden ones set them aside then we're gonna throw these back in for another five june these look awesome you wanna try one wow i love how thin they are they are they're so crispy man i love these i did pretty good man oh look at that they're beautiful look how thin they are how'd you get that thing is your answer just gonna be you cut it again you just used a knife and cut it that's amazing so we still have this block of cheddar and i'm thinking instead of just assembling our nachos putting this on top putting it all in the oven and letting it get melty and stuff let's just make some cheese crisps because aaron loves cheese crisps and to be honest who doesn't i'm just gonna pop these into my cast iron skillet we're gonna go on a medium-low heat until that nice cheese disk forms until those little holes emerge cooking the cheese off this way also means that i get to collect the grease from the cheese in the pan and then we can toast up our beans in that grease to make sure that my cheese crunchies are draining properly and getting toasty instead of just frying in their own fat i'm holding the pan off to one side so that the oil can run off into one corner and this can get nice and toasty to flavor our pan seared beans i'm going to go in with some taco seasoning it has chili powder garlic salt paprika all the good stuff to really wipe out all of our leftovers i'm going to pan sear the remaining vegetable patties and then we'll just pretend it's chorizo or something you know all right guys avocado three out of three will we make it okay i'll take it nice and creamy okay as is tradition for our last meal it's a assemble it yourself meal we have some vegetarian nachos cool we got chips we got mock chorizo we got cheese crunchies onions more onions with marinara pickles radish onions beet greens beans beans avocado do you not layer your nachos my dude you underestimate how lazy i am what a beauty i switched plates to a more idiot-proof container i think this is glorious guys these are such deep rich colors here you have to put it right here not that close really vibrant vibrant is the word for this just like you june not really it's hard for me to give an overall grade for your uh final you know uh random assortment meals of the week why is that because it's just sort of like everything we've been eating but just you know put together in a big pile so how are these as far as nachos go you think it's a lot of fun i think the main thing they're missing is gooey gooey cheesiness i know this is more like a salad i think than nachos just a weird salad isn't nachos basically a salad just like no actual vegetables tortilla chip salad yeah so that's what this is i love these cheese crunchies or i could live off these i just really like the choice and variety in here it just makes me feel like i'm having like fun eating i agree it is a lot of fun because even though other than the chips and the cheese crunchies which i really do love nothing is individually here is like blowing me away the whole thing is just a joy to eat so i'll give you the most joyful grade ever what's a joyous number zero why zero is my perfect favorite number because it's a full circle and it holds nothing and it's fine holding nothing okay well i'm not giving it to zero um unless you really want me to i want you to give me whatever you want to give me man can you do your grade first i feel like you're always making me go first for the grade yes i'm gonna give this a six that would be among the lowest i think the lowest anything's gotten this week if i'm being honest with myself it looks great it's fun to eat but it's just not that tasty i can fix that i'm just not getting that luxurious feeling here you know i like it i'm giving it a 7.7 that that is a joyous number hey june hey aaron 15 a week it didn't suck really yeah that means a lot okay so yesterday you gave a 9.3 to our veggie sliders yes that is hands down my favorite of the week as well as we're sort of decreasing in like overall flavor and like exciting ingredients in the budget week prices i think we're increasing in your artistry and creativity and that's right if you say artistry one more time i swear you're a artist you're you're yeah you are an artist in the kitchen june do you guys think she's not i mean she obviously is every everybody watching this right now will agree with me and the hot mess is what i am that's why people watch you you're so hot inventive thanks for another fun week too thanks for eating all of my weird things i look forward to five dollar week next week i hope you guys enjoyed this episode let me know down below which dish was your favorite and let me know if you try any of these recipes be my recipe tester let me know do they actually work [Music] [Applause] [Music] you

Channel: Delish

Views: 979,874

Rating: 4.9278522 out of 5

Keywords: kitchen lessons, delish, food, recipes, how to, how - to, food hacks, cooking, cook, delish recipe, june xie, june delish, budget eats, budget challenge, 8 dinners for $15, dinner challenge, cooking on a budget, june xie delish, june budget eats, cooking videos, cooking for two people, cheap recipes, cheap dinner, cheap, how to cook on a budget, grocery shopping, hasselback potatoes, how to cook eggplant

Id: ZpgK0Go4ehc

Length: 92min 46sec (5566 seconds)

Published: Wed May 05 2021