In The Kitchen With Dan

Hey, guys. Welcome. I gotta show you this new gadget I have. I love it so much, it just shreds with the turn of a crank. Hey, everybody. For those of you who don't know me, I'm Dan and I'm a coach here in Cadre. I'm a life culinary and organization coach. And every week, every Sunday, I'm here live on Cadre, and you're in the kitchen with Dan. So I share recipes, healthy recipes, and tips and tricks. Katie. Hello, junk food junkie. What's up? Big ticket? Luke. Hi. Hi. It was so nice last night. So I left the windows open, all the windows in the house open, and it got really, really hot in here.

And I realized, oh, that's like 85 degrees outside. So big ticket got a little hot and turned on the air. But I am really excited today, you guys. So a while ago, Luke, who's right here in the comments, gave me a suggestion to, to share some quick lunch recipes and processes. Thanks you. Thanks you, Luke. Thanks you. Quick lunches. Healthy lunches for busy people. And one of the ones I talked about was Mason jars. Mason jar salads. Mason jar soups. And so today we're actually going to build one.

And I've made one ahead, so we can have that at the end, but excuse my swapping up the sweat. All right, you guys, you ready? So, of course you need a Mason jar. The first thing for this, this is going to be an asian vermicelli, really thin rice noodle and veggie. And so we're gonna make an asian inspired flavored mason jar soup. These are so great. You can fill them up, throw them in the fridge. If you're doing a veggie, they last in the fridge for five days. If you've got protein in, you probably want to use it within the first two.

You can always add your protein in just before you hit the door or, you know, if you're having it at home, of course. Okay, so you need Mason jar and a tight fitting lid. You can use the lids that come with. I like the plastic ones. Cause they're just easier for me to handle. Okay. So the first thing you wanna do is throw in a little soy and you're kinda measuring with your heart here, right? There's no real, you know, I could probably come up with some measurements, but, you know, you're talking about one serving of soup here, a little squirt of sriracha if you like it hot.

And sesame oil. Just a tiny bit of the oil. A little bit goes a long way and it has the best flavor. It just, boom, stands out and kind of explodes in your mouth. Delicious. Okay, so we've got the three wet in there first. Now, the recipe that I looked at called for scallions, but I didn't have any, so I thought I'd put in some dehydrated onion and maybe a little onion powder. Okay, so we got that. Hold on. Feel a sweat drip down my. Okay, next. What's next? Oh, yeah, the noodles. The noodles. Okay, so these are really, really.

It happened again. Are you guys still there? You're still there. Yay. I gotta get a better system here. Okay, back. If you fall again, I'll pick you up again. Okay, so you want to put the noodles in, and these are really, really messy, so try to do all the breaking in the bag. And if you get these, get them home, put them in the bag. Because it's rare, you'll use all of them at once and just go slow. Or you can put a towel down when you're working with these, but they really do like, it's like, almost like glitter or confetti, you know, it just spreads everywhere.

So a nice hunk of noodles. And then now it's time for the veggies. Excuse me. I had no idea how hot it was. All right, we're gonna get our little shredder out of the way. If you guys want info on this, message me, and I'll let you know where you can find that. I shredded a bunch of cheese last night. It's much healthier to shred it yourself. And in a flash, I just pushed it in that thing, and it was kind of fun, actually. Okay, veggies. Next. So today, and you can put any veggies in you want. But one tip is that you want them really sliced thin, small, so that they soften up and cook quicker.

You don't want big chunks of veggies in here, because when you pour in the boiling water, when you're ready to eat, it's going to take a lot longer for those to loosen up. All right, so we have some peppers. I'm going to put in a sprinkle of carrot. This is so healthy. All this spinach, some cilantro. Really good flavor in cilantro. You'll find it a lot in indian and asian cuisines. Hispanic and mexican dishes too. I love cilantro. Now you can leave this whole. I like to kind of crunch mine up a little bit, and then now we'll talk about the bouillon.

All right, this is what you're flavoring your water with. There are many different ways to go. There's better than bouillon. This is fantastic. It's a product I highly recommend. Comes in a bunch of different flavors. You can get it vegetarian. I think this is, yeah, this is roasted chicken base. There's bouillon that you can use. So anything that you want, beef bouillon. But for this recipe, we're gonna use chicken, and I'm gonna use the powder. If you're using the paste or the bouillon cube, put this in first, you know, with that other stuff.

And you want about a tablespoon. Now. Something to say also, if you are, if you need to adjust the strength of your broth, just take a packet of, like, the ramen noodle broth. If you've got any leftover that you didn't use, or a bouillon cube, you know, you'll get used to how strong you like the broth. If you like it with a punch or a little bit more on the weaker side. All right, so we got the broth, then a little lime juice, and we put the cap on now, actually, I will. We will pour some water in when we make this.

So this is the one I made. It's so good. And now this you store in the fridge. Just put the cap on, store it in the fridge. Five days. There's no protein in this. If I want to add protein at the end, I can and. All right, so let's get a bowl. I want my. I'm gonna get a bigger bowl. That's some big soups. All right, you guys ready? Now, if you're eating this in front of folks, get ready to make a bunch of water. Bring it, because people are going to be so envious, first thing, they're going to get hit with the smell of that asian flavored broth, the Sesame, the cilantro.

Oh, man. Spoon ton. Sorry, I'm walking away so much today. All right, I want you to get a close up. Look at this. It smells so good. All the veggies are cooked. The peppers look soft. The spinach is wilted. Let's give it a taste. Wow. That's the big ticket. So, so good. Mmm. Noodles are cooked through. I let this sit, I put boiling water in this, let it sit for ten minutes, and. And it's ready to go. So just before you're ready for lunch, boil some water, microwave some water, throw it in your mason jar that you've already prepped, and you're ready to go.

You can also do a salad hey, Chris, let's read some comments here. When I am on the go to grab one of the prep salads, I always have tins of smoked sardines on hand and grab one and add it to my salad for protein. That's a good idea. Caesar salad. I always think of Caesar when I hear sardines. But that's anchovies that go in a caesar. But anyway, it makes me think of the same thing. So, you guys, that's it. It's as simple as that. You're going to always put either the dressing or your wet ingredients on the bottom.

Noodles, next, veggies, and then any lime juice or whatever. I always like to have a little extra lime on the side. And that's it. It was great having you all here. I hope you tried this. I am going to start putting recipes in the live comments after the live. And again, if you want any of the products that I use today, these are magnetic measuring spoons that make organization for these really easy. We talked about the shredder. This is great for cheese or carrots. And they also have a slicer attachment for it, too.

So. All right, you guys, I love you all. Thanks for checking in. And we'll see you next week in the kitchen with Dan here on Cadre. Bye, guys. All right, who wants soup?