In The Kitchen With Dan

Hey, everybody, it's Dan. For those of you who know me, hey, hey. And for those of you who don't, I am Dan, the organizer man. And I am a life organization and culinary coach here in Cadre. So welcome to in the kitchen with Dan. I have an exciting, it's always exciting. I start every live with that. I'm very excited because food and health and wellness and how they go together with organization really does make me excited. There's so many different tips and tricks and processes and everything that you can, that you can implement to make life easier, especially around the house in the kitchen.

Hello, Brian. Good to see you. So I've got a great lineup today. We're going to do a couple things different. I'm going to try this on all my lives from now on. So throughout the live today, I'm going to offer three tips and tricks that don't have to do with what I'm making. So these are just random tips and tricks. Tips and tricks, maybe tips and tricks that you can utilize, that you can put into practice around the house, in the kitchen, outside work, in the office, whatever. And the first tip is that I need to get another mount.

I think this has happened every week. Alright. I hope this stays. Okay. So three tips stretched throughout the live today. And the recipe that we're gonna work on today is egg roll in a bowl. It is a fantastic low carb, high health bang for the b***. You can use it with ground pork, ground turkey, ground beef, and it is absolutely delicious. And it's very easy, especially when you implement the shortcut that I'm going to teach you today. Unless you know it already, which you might. This is not a new recipe.

It's been around for a long time. There's some different variations. So let's go. First thing I do is I press my ground meat down in the pan. I don't chop it first. And the reason I do that is I cook it like one big, huge burger and flip it over and we get more brown on the surface. If you chop it up like that, the meat tends to steam right away and it doesn't get the nice brown flavor that you get when you do this. Then once I have it all cooked on both sides, I use the ground meat chopper. And this is fantastic.

I'm gonna lift this up. It's rattling for getting everything chopped up nice. And now this is brown on both sides. We've got a lot of crisp. Excuse the noise. Yeah, it's like a big ground turkey steak. We're getting noisy in here today. And that camera might drop again. Might drop again. If it does, I'll be right back with you. The reason I've kept this device is it's got a suction cup on it and I can put it right on the window. But I don't think it's a great plan because it has fallen down on me almost as we can.

So I gotta figure something else out. I gotta test it every now and then to make sure she's okay. So we got the ground meat ready to roll. It's all ground up and it's browned on both sides. We got a lot browning, lots of flavor. Okay, now this is the shortcut. Slaw mix. Grab slaw mix and add it. If you want to go the old school route, you can slice out of cabbage, add some carrots and do it that route too. I love this way to go because you save so much time. It's economical. The bags of slaw are just a little over a dollar, I think, and they make things much easier.

And then the other thing too is sometimes with the cabbage and the carrot and everything else we buy to make this, we have a lot left over. Now you can utilize that in other recipes. But you know, a lot of times, especially with busy people, just making the amount that you need works well because you're not storing a bunch of leftovers. Okay. But if you are, here's the first tip of three today. Okay, storage. And if you make too much or you have leftovers, get silicone muffin pans and say, fast forward to the end of today's live and we're all finished with making the egg roll in the bowl.

We have some leftover, right. We're going to put this. So you want to fill this muffin pan. And I'm going to do this for real because it is such a great tip. And I'm going to have two batches of this. So I am going to have leftovers. And we're going to fill the muffin pan. Each little section. Two more to go. We might only have enough for one more, which is fine. Maybe not even for one. Alright, now the dealio is you take your leftovers, right, and you put this in the freezer. And when these are frozen, you pop them out and you put them in a ziploc bag back in the freezer labeled so you know what they are when you made them.

And now you've got single portions that you can microwave, a thaw, heat in a pan, whatever way you want to do it. All ready to go. In the freezer. Mark, the great thing about this tip is that with all of the leftovers you have, say you have a ton of leftover potatoes or you have leftover veggies. Whatever you've got leftover from the meal can be frozen in individual, we call them food pucks. And each bag contains a bunch of food pucks. The same type, right? So you pull the bag of potatoes out, you pull your bag of veggie pucks out, you pull your egg roll in a bowl.

You've got kids, you've got people who want different things. Picky eaters, really fast on the go dinner. Everybody is happy because everybody gets to build their own meal with their own pucks. Now, don't let the kids only load it up with your leftover Mac and cheese and potatoes. Make sure they get a little veggies too. All right? Now, as this cooks down, which it does generally pretty fast, especially once we get the spices in. All right, so egg roll in a bowl. One of the first things we put in is garlic and ginger.

Now, the old school recipe calls for two cloves of garlic and a teaspoon of grated ginger. This recipe is going to be in the comments after we finish the live. So if you're watching it back, look in the comments. Instead of doing that, I'm going to do a tablespoon of ground garlic and ginger. Love this stuff. You can find this in indian, we have an indian grocery. Find this in indian groceries or look for the international food aisle in your grocery store. This paste is so handy. Garlic and ginger.

So many of the recipes in asian cooking call for garlic and ginger. And this is a great shortcut. Okay, but that doesn't count as one of the tips. Wait till you hear the next tip. It's coming up. Don't go anywhere. Oh, it smells so good too. Garlic and ginger. Alright, next we want two tablespoons of soy sauce. I'm gonna go eyeball, but for the recipe's sake, two tablespoons. I just like to get it wet with soy and you can hear, oh, look at the steam that that's making. That's gonna help cook this slaw mix down so good.

I wish you guys could smell this. It smells delicious. Well, hey, Cadre, what a great day to watch the organizer man. Let's go. Hi. Yes, it's a great day to watch egg roll in a bowl. If you're just joining us, egg roll in a bowl. Today we have added ground turkey, browned on both sides and then chopped up coleslaw mix with cabbage and carrot. We just added a tablespoon of our garlic and ginger paste and I splashed in some soy sauce. Next up is rice wine vinegar. One tablespoon of the rice wine vinegar.

All right. And then next we have sesame oil. This is so good for flavor. It's one of the most flavorful oils I use. And it is, it is so powerful in flavor, you just only need a little bit. The recipe calls for one tablespoon of the oil as well. I'm looking up here because they never do this veg recipe. It says one teaspoon of sesame oil. That's probably about what we put in. Okay. And there's just a few more things to go in this. We've done our soy, we've done our garlic and ginger. We have done our rice wine vine.

I'm sorry, our rice vinegar. A little bit of sriracha for the kick. If you want to hold that out, you can. And also, I like a sugar substitute. You can use sugar as well, straight up. But we're just going to do a little bit of stevia and it just gives it a touch. Tiny little bit of sweet. So you get another layer of flavor when you're cooking. You want to blend different layers of flavor from different flavor types. You've got sweet, you've got bitter, you've got edamame. It's umame edamame. I wish that was just one flavor.

That's really good, too. And actually, it's a great thing to serve with them, soybeans. So, yeah, you want to blend and layer all the different flavors that you can. You got savory, you got sweet, tangy olive. All right, now look at that. Absolutely delicious. All right, it's time for the second random tip. And in the kitchen with Dan and I like, I like this one a lot. Ready? Spice racks. You can find these empty all over there. I can find them in garage sales, thrifting. And you can even purchase blank ones with no bottles, I imagine.

But these are fantastic. Not for spices, but in the bathroom, I'm going to paint this and I'm going to repurpose it. I'm going to put on all the shelves, you know, different things for a women's bathroom. These are great for nail polish. You know, all sorts of different items for the bathroom. You can use this in the office. Think about other places around the home that you can utilize. A spice rack like this. We have a drawer, a spice drawer here. I'll show you that in another light. But think about these, and it's a great way to keep things out of the landfill to upcycle.

And you can get them in a bunch of different materials. But think about spice racks and how you can utilize them around the house, especially in the bathroom. All right, we got one more tip coming, but before we do, we have to try our egg roll in a bowl. All right, if you're just joining us, we did ground turkey. We threw in a little coleslaw mix. So the ground turkey I think was about $3 and the slaw mix was a dollar. So for $4 plus our spices, we have this big pot of healthy egg roll in a bowl.

The things we added to the slaw mix and the ground turkey, we added ginger and garlic. We added sesame oil, rice vinegar, soy sauce, sriracha and a little bit of sweet. We used stevia. All right, now for the finishing touch. And we're done with the oven. So we're going to slide that over and change places with cutting board. Dan, the organizer man. Cutting board. I made this my very own self. Okay, we slice up some scallions. All right. And you just finish the top with scallions. Sometimes you add a little extra sriracha, right.

And let's give it a taste. Mmm. Oh, my God. The ginger and the garlic. Mmm. Oh, man, it's so good. Really flavorful, really inexpensive, really quick. I mean, we cooked it and it's been 15 minutes on the live. I got a little head start on the meat, but this is really good. And again, you can use chicken, pork, beef, whatever you've got on hand. A slaw mix. Whoo. All right. Ready for the last tip? What is that? Oh, yeah, here it is. So a lot of times in the kitchen or anywhere else, you don't have space for a bulletin board.

Here's what you do. You open the cabinet, inside the cabinet door, paint, chalkboard paint, or just put up a bulletin cork with adhesive. Now you've got kind of a command center, but it's hidden inside the cabinet. So think about inside the cabinet surface for hanging, low profile, shallow things. Remember, when you close the door, whatever you have hanging is going to push whatever's in the card. Chalkboard paint. We're going to do it here. So I'll show you next week. All right. There you had it.

Three tips, one recipe, a whole lot of health. And look for more of that this week. We've got a lot of lives coming up tonight at 730. We've got an AA meeting. For those of you in recovery or interested in recovery, we have Monday motivation with Luke. Friendship is the topic this week. And that's Monday and Tuesday. We have at 03:00 we have girls mentorship. What's in your toolbox? Mary and Jill. Break it down. Then we have a Cadre support group at 03:00 on Wednesday. And these are all lives coming up this week.

We have Katie with shift happens at 1130 on Thursday and Luke with tales from leadership at 530 on Thursday. So that's what we've got lined up so far on the schedule. Thank you guys for stopping by. It was great having you, Brian and Luke, and whoever is out there watching. We will see you around right here in Cadre. Bye. I gotta eat some egg roll in a bowl. Lord, it.