Hay Comida en la casa by Brian

The site is up and running

2018-11-09 13:08:07 UTC

Here is where you can post all your thoughts and opinions on the show. DISCLAIMER: POST ALL COMMENTS IN THE OPEN DISCUSSION TAB

Episode 1

ElBriBri — 2019-02-09 19:50:43 UTC

Basic Omelette

Ingredients:
- 2 eggs
- Pinch of salt
- Pinch of black pepper
- 1/2 onion, sliced
- 1/2 sweet pepper, sliced

Steps
1. Peel and slice onion.
2. Deseed and slice sweet pepper.
3. Spray or oil skillet. Heat over medium heat. Add onions and peppers and cook until onions turn translucent. Should take less than 5 minutes.
4. Whisk eggs, salt, and pepper.
5. Pour egg mixture into skillet.
6. Use a spatula to go around the rim of the egg as it slowly sets
7. Once the egg is only moist in the center of the top, fold over.
8. Continue cooking for 1-2 minutes.
9. Plate as you wish.

Tofu Scramble

Ingredients:
- 1/2 lb. firm tofu (225g)
- Pinch of salt
- 1/4 tsp of turmeric powder
- Pinch of black pepper

Steps
1. Drain and pat down tofu
2. Press out water for about 5 minutes
3. Chop and crumble tofu until similar in texture to a scrambled egg
4. Spray or oil skillet. Heat over medium-high heat. Add tofu with the spices
5. Stir frequently over a period of 5-10 minutes
6. Plate as you wish.

Chocolate Banana Oatmeal Pancakes

Ingredients:
- 1 cup of old-fashioned oats (not the same as instant oats)
- 3/4 cup of unsweetened almond milk (can be substituted with cashew milk)
- 1.5 tsp of baking powder (not the same as baking soda)
- 1/4 tsp of salt
- 2 Tbsp of cocoa powder
- 2 ripe large bananas

Steps:
1. Blend the bananas as halves or chunks with almond milk, until smooth.
2. Add oats, cocoa powder, salt, and baking powder. Blend again
3. Let rest as the batter thickens, leaving it for too long can however result in batter that is too thick and dry.
4. Spray or oil skillet. Heat over medium heat. Once hot enough, add batter using either a 1/4 cup or a 1/3 cup. It is important to wait until the heat is high enough in order to properly brown both sides of the pancake.
5. Cook for about 2 minutes, or until many bubbles appear on the surface.
6. Flip and cook for another 1-2 minutes.
7. Quickly plate before wiping the skillet and repeating Steps 4-6. Do this until the batter is finished.
8. Top as you please.

Episode 2

ElBriBri — 2019-02-09 19:50:50 UTC

One Pan Chicken and Potatoes

Ingredients:
- 3 boneless, skinless chicken breasts
- 2 medium potatoes, diced
- 2 heads of broccoli, cut into just florets
- 2 carrots, sliced
- 2 Tbsp of olive oil
- Salt and pepper to taste

Steps:
1. Heat oven to 400^oF(or 200^oC)
2. Chop off the head and ends of the carrots, before peeling them. Once peeled slice them length-wise and width-wise, so you end up with sticks.
3. Chop broccoli florets (tree-looking parts) off of the stalk (stem-looking parts).
4. Rinse potatoes. Once rinsed peel (Entirely optional). Slice length-wise, this should result in halved potatoes. Slice those halves length-wise, before chopping width-wise, leaving you with pieces similar to cubes.
5. Lay broccoli and carrots on one side, potatoes on the other, and the chicken in the center.
6. Oil before seasoning and mixing the vegetables with a wooden spoon and flipping the chicken breast with tongs to season the underside.
7. Bake for 35-40 minutes, ensuring that the potatoes are cooked throughly and the chicken's juices are clear (you can also test with a probe to verify if the center of the breast has reached 165^oF or 75^oC).
8. Plate as you wish

Chickpea Curry

Ingredients:
- 1/2 cup of basmati rice (any long-grain should work)
- 1 cup of water
- 2 pinches of salt (about 1/4 tsp) for curry
- 1/2 tsp of salt for rice
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 can of chickpeas (about 1lb.)
- 1 can of coconut milk (approximately 1.5 cups)
- 1 Tbsp of soy sauce
- A handful of cherry tomatoes, halved
- 2 Tbsp of olive oil
- 2 Tbsp of curry powder (or 1 Tbsp of curry paste)

Steps
1. Add rice, water, and salt to a small pot. Heat over medium heat uncovered. Cook until boiling, this should take about 15 minutes. Cover and let steam for 5-10 minutes.
2. Peel and chop onion into rough square pieces. Mince garlic by slicing length and width-wise many times until you're left with miniature chunks.
3. Oil a large pot. Heat over low-medium heat. Add onions and cook until translucent, this should take about 5 minutes.
4. Add garlic and cook for 2 minutes
5. Add curry paste/powder and coconut milk. Stir frequently and season.
6. Drain chickpeas and add to the pot with soy sauce.
7. Turn heat up to medium and cook for 5 minutes, bringing it to a boil.
8. Add cherry tomatoes and turn heat to low. Let simmer for 2 minutes before seasoning and stirring.
9. Plate with the basmati rice.

One Pot Lentil Soup

Ingredients:
- 2 Tbsp of your preferred cooking oil (Can replace with water)
- 2 cloves of garlic, minced or pressed
- 2 shallots, diced (Can replace with a large onion)
- 4 large carrots, sliced into rounds
- 4 stalks of celery (these are the individual branch-like parts), sliced thinly length-wise
- 1 cup of uncooked lentils (rinsed and drained but not cooked/dry)
- Salt and pepper to taste
- 1 lb. of baby potatoes, diced
- 3 sprigs of thyme
- 4 cups of vegetable broth (Can replace with water)

Steps:
1. Oil or add water to a large flat pot or casserole. Heat over medium heat. Once hot enough, add garlic, onions/shallots, carrots, and celery. Season as you go.
2. Cook until onions are translucent. Make sure not to burn the garlic in the process (garlic burns easily especially when pressed/minced).
3. Add diced potatoes, season, and cook while stirring frequently for 3 minutes.
4. Add broth and thyme, turn heat up to medium-high. Allow this to reach boiling, but not for long.
5. Add lentils, turn heat down to low and simmer until lentils are tender and potatoes are easily pierced by a fork. This should take about 15-20 minutes uncovered.
6. Season to taste, adding broth/water if too thick.
7. Plate as you wish.

Episode 3

ElBriBri — 2019-02-09 19:50:56 UTC

Penne 'n' Meatballs

Ingredients:
- 1 cup of tomato stock
- 1 cup of tomato puree
- 4 cloves of garlic, pressed
- 1 Tbsp wine vinegar (red or white)
- 1 tsp dried oregano
- 1 lb. of dried penne pasta
- 1 lb. of ground beef, preferably 85/15 (lean muscle to fat ratio)
- Salt and pepper to taste
- Olive oil, as necessary

Steps:
1. Heat oven 400^oF (or 200^oC)
2. Season ground beef and add about 1 Tbsp of olive oil, before rolling into golf ball-sized meatballs. Refrigerate for 10 minutes as they become more uniform and firm, but not until cold in the center.
3. Pour about a gallon of water into a small flat bottomed pot. Heat over medium heat until boiling. Salt lightly
4. While this water boils, oil a large flat bottomed pot or casserole. Heat over medium heat.
5. Add dried oregano, tomato stock and puree, wine vinegar, and garlic. Season and stir.
6. Heat until boiling at which point, turn down the heat to low and let simmer as the sauce reduces to about 2/3 its original volume (this means the sauce thickens and occupies less space in the pot).
7. Place the meatballs on a non-stick baking sheet and bake for 18-22 minutes without flipping. Let rest for 5-10 minutes once done.
8. Add penne to the pot of boiling water. Boil uncovered for about 11 minutes, or until the pasta is 'al dente" (meaning it is thoroughly cooked yet still firm when bitten)
9. Drain pasta in colander and set aside, not for too long as the pasta will dry out.
10. Add the meatballs to the tomato sauce and stir allowing them to absorb a bit of the sauce's flavor.
11. Add the pasta to the pot with the sauce and meatballs and stir over simmer for about 5 minutes before turning off the heat.
12. Plate as you wish.

Honey Curry Quinoa Salad

Ingredients:
- 1 cup of quinoa
- 1/2 cup of carrots, grated
- 1/4 cup of sultana raisins
- 1/4 cup of green pepper, diced
- 2 Tbsp of olive oil
- 2 Tbsp of honey
- 1 Tbsp of curry powder
- Juice of 1 lime

Steps:
1. Add quinoa to a small saucepan. Followed by twice as much water (1:2 ratio of quinoa:water). Heat uncovered for about 15 or boiling.
2. Once boiling, turn heat down to simmer and cover with lid for 5-10 minutes.
3. Let quinoa rest until it is about room temperature.
4. In the meanwhile, add olive oil, honey, curry powder and lime juice to a small bowl and mix until well combined.
5. Set aside and add the quinoa to a large bowl followed by the veggies and raisins.
6. Add the dressing and mix well to combine.
7. Chill before serving.

One Pot Black Bean Sweet Potato Chili

Ingredients:
- 1 large sweet potato, diced and peeled
- 1 large onion, diced
- 2 tsp of cayenne pepper (strongly advise using 1 tsp or 1/2 tsp if you have a low heat tolerance)
- 2 Tbsp of smoked paprika
- 1 tsp of dried thyme
- 1 tsp of ground cumin
- Salt and pepper to taste
- 3 1/2 cups of vegetable stock
- 1 can of black beans (about 2lb.), rinsed and drained
- 1 can of diced tomatoes (2 cups)
- 1/2 cup of dried quinoa

Steps:
1. Oil a large flat pot or casserole. Heat over medium-high heat. Once hot enough, add onions and sweet potato. Cook until onions soften
2. Add garlic and spices as well as salt. Stirring before adding stock, tomatoes, beans and quinoa.
3. Stir and heat until boiling. Turn heat down to low and cook for about 30-40 minutes covered.
4. Remove from heat and plate with lime.

Pilot

ElBriBri — 2019-02-09 19:51:00 UTC

For the pilot I decided to go with something simplistic. Not only is it simplistic, but it also didn't fit into Breakfast, Lunch, or Dinner. Because of this I decided to leave it out. I set out to make brownies, except there's only one attempt as I sought out a way to test a potential show format. I decided to "vegan-ize" the brownies as a way to test an alternative method as well as to make the journey a learning process.

Vegan-ized brownies

Ingredients:
- 1/3 cup of olive oil
- 3/4 cup of flour
- 1 Tbsp cocoa powder
- 1 cup of brown sugar
- Pinch of salt
- 1 cup of unsweetened almond milk

Steps
1. Heat oven to 350^oF, or 180^oC.
2. Spray or grease baking pan
3. Sieve flour and cocoa powder into a large. Add sugar and salt. Stir before adding the oil and milk. Stir until well combined.
4. Pour the mixture into the pan and level with a wooden or rubber spatula.
5. Bake for 25 minutes (might seem undercooked).
6. Let rest for 5-10 minutes before placing on a wire rack.
7. Serve.

DISCLAIMER: This is not one of the shows meal's nor this a healthy meal to make, it is simply a very simplistic recipe I decided to follow as the theme of my pilot episode.

What exactly is this place?

ElBriBri — 2019-02-09 20:03:39 UTC

This place can be described as an online hub that accompanies the show.

This isn't a forum
This isn't a blog
This isn't a tumblr account

This is simply the one-stop-shop for all the episodes, clips, additional information and images pertaining to the show which is not provided elsewhere.

Why a padlet?

ElBriBri — 2019-02-09 20:08:02 UTC

I found Padlet to be the least restrictive and easiest-to-learn page builder. Not only can it be used to make pages, but it can be used to share:

- media
- drawings
- files

And most importantly opinions, through chat and comments

What is the show's aim?

ElBriBri — 2019-02-09 20:14:47 UTC

As quite a foodie myself, I set out to create a show which I felt would reflect my passion for cooking and at the same time, teach me how to film and edit.

Along the journey, the purpose of the show shifted slightly but the main objective stayed the same, to educate adults (young and old) the ways in which they can organize their cooking habits in a way which will reduce or eliminate the reliance of a diet reliant on constant consumption of fast food.

In order to increase the efficiency of the show, I stuck to a simple omnivore, vegetarian, vegan meal plan for the episodes.

What does the name mean?

ElBriBri — 2019-02-09 20:20:31 UTC

The show's name is simply Spanish for 'there's food at home'. On the surface the name seems quite simplistic and truthfully it is.

The name encapsulates the everpresent message of the show which is, if you have made a nutritious meal for yourself to consume at home or to carry with you, there is a lower chance that you will resort to a quick unhealthy meal.

"But eating healthy is expensive. Everyone knows that."

ElBriBri — 2019-02-09 20:25:46 UTC

A common misconception that many people have is that eating healthily equates to spending more on groceries.

While in some cases this can be the case, that doesn't necessarily mean Healthy ≠ Affordable. Fruits and vegetables are often priced in seasons, yet even when out-of-season it is possible to find the greens you're looking for at affordable prices yet many individuals seem to equate 'healthy' with labels such as 'organic' which are more expensive than their counterparts.

Another way to combat this notion is to purchase frozen vegetables which often goes over many people heads as they think frozen means somehow negatively altered and this isn't true in most cases. Often times frozen vegetables are just as fresh and nutritious as their counterparts and in rare occasions the better option as they're either more accessible or higher quality.

"You mentioned vegetarian and vegan but everyone knows that you can't get all your protein and vitamins from plants"

ElBriBri — 2019-02-09 20:36:11 UTC

While it is true that most plant-based proteins lack all necessary amino-acids as well as a source of vitamin B12, this doesn't mean that every person that doesn't consume meat suffers of a deficiency. Below is a list of some of the most common dietary necessities that often go overlooked in many vegan and vegetarian diets yet are still available from plant-based sources.

- Vitamin B12 - available in supplement form as well as fortified milk alternatives such as almond.

- Omega-3 and Omega-6 - available in supplement form.

- Calcium - available in most dark green leafy vegetables.

- Selenium - available in brazil nuts and sunflower seeds as well as fortified grains.

As far as protein goes some of the best plant-based protein sources are as follows:

- Tofu and Tempeh - Soy based protein which is one of the only plant sources of protein with a complete amino acid profile.

- Lentils and Beans - Great sources of protein as well as fiber and iron.

- Chickpeas - Similar to lentils and beans except it is often served hot in stews and curries or cold as hummus.

- Nuts and seeds - Easy to consume sources of protein as well as unsaturated fats

- Whole grains - Whole grains have slightly higher protein content than their refined counterparts and have lower effects on blood sugar. In addition to the typical rices and pastas, here you will find 'quinoa' which is also a complete protein.

'I made tofu and it tastes very bland. I'm never making it again'

ElBriBri — 2019-02-09 21:12:18 UTC

Often times when people attempt to cook tofu, they take very little action to making it palatable. This is usually just a simple pat down with a towel before going to the cooking process.

The way you treat the tofu is majorly dependent on the texture of the tofu used, one of the most common being extra-firm. Many people refer to its texture as mushy and spongy and this is often because not many people take the extra step of pressing the moisture out, which will change the texture as well as how well it absorbs flavors.

ElBriBri — 2019-02-09 22:01:30 UTC

'Well I know that buying X from Y will cost $Z, but groceries aren't priced as easily'

ElBriBri — 2019-02-09 23:33:02 UTC

It is true that when comparing cooking at home or even in a restaurant it is much more difficult to calculate or estimate the price of a meal, which when compared to a pre-made meal seems arduous however it is not impossible.

An example of this would be a classic pancake recipe for 8 servings. This requires

- 1.5 cups of flour (all-purpose or whole wheat preferably). 10lb bag costs $4.88.
1.5 cups of flour = 0.4lb = ~$0.20 or 20¢

- 1 cup of milk (can substitute with soy milk). Gallon costs $2.88.
1 cup of milk = 1/16 gallon = $0.18 or 18¢

- 1 Tbsp of baking powder. 1lb canister costs $1.82
1 Tbsp of baking powder = 0.03lb = ~$0.05 or 5¢

- 1 egg (can substitute with a flax egg). Dozen costs $3.00
1 egg = 1/12 dozen = $0.25 or 25¢

- 1 tsp of salt. 1.6lb canister costs $0.84
1 tsp of salt = 0.013lb = $0.007 or <1¢

- 1 Tbsp of sugar. 10lb bag costs $5.42
1 Tbsp of sugar = 0.028lb = ~$0.02 or 2¢

- 3 Tbsp of butter (or 2.5 Tbsp of oil of preference). 3lb pack costs $5.60
3 Tbsp of butter = 0.094lb = ~$0.18 or 18¢

This means that you'd be spending about $24.44 (VAT included) for ingredients yet around $0.89 or 89¢ for the recipe for 8 servings. To get even more technical that would be about 11¢ per pancake.

Equipment List

ElBriBri — 2019-02-10 00:42:18 UTC

- JVC GZMG130 HDD Camcorder

- iPhone 7

- Final Cut Pro X

- Garageband

- HP 22cwa Monitor

- Seagate GoFlex Desk 2TB External Hard Drive

- Blue Snowball iCE microphone

- Targus Pro Series 3-Way Panhead and Bubble Level Tripod, 60-inch, Black (TG-P60T)

Editing Setup

ElBriBri — 2019-02-10 01:27:30 UTC

Editing Setup

ElBriBri — 2019-02-10 01:28:04 UTC

Open discussion

ElBriBri — 2019-02-10 01:34:17 UTC

'So you've suggested a few meals and I've noticed many of them were contained many servings'

ElBriBri — 2019-02-15 03:18:02 UTC

The reason why most of my recipes are built upon servings of 2-6 people are because I organized the recipes in a manner that would allow the individual following the recipe to make several servings with the idea of storing them in mind. This concept is known as meal prep. If you're unfamiliar with what that entails, I'd suggest you take a look at the video below

'Why have two different formats for displaying ingredients? Wouldn't this just create inconsistency?'

ElBriBri — 2019-02-15 03:44:55 UTC

The main ingredient format with the words on their own is mainly used for meals that don't contain a large number of ingredients. The second format with the words on the side is used for more complex dishes which simply have too many ingredients to fit on screen otherwise.