March 22, 2022 • 25 mins
In this episode of “Always Hungry”, Sophie grills Bobby for all of his best meal planning tips. Sophie asks about what’s on Bobby’s mind when he goes to the grocery store. Then Bobby reveals how he makes meals stretch without wasting anything. Finally, Bobby show’s Sophie a chicken soup recipe that’s perfect for making great meals for the whole week.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Sophie Flay, and I'm Always Hungry.
Sophie and I gather around my stove to cook together. Well,
you cook, I asked the questions, and eat the food
if there's any food left. We come to the table
together to share a meal, connect as a family, and
tell the stories that matter to us. So today we're
(00:27):
talking about meal planning. You actually asked me, and you
asked me the other day about if I ever meal plan. Yeah,
I mean, meal planning is very popular. I feel like
among people who you know, want to be smarter with
spending their money and food and wanting to have a
healthy make healthy choices, have healthy meals ready. Um, but
(00:47):
I don't think I've ever really talked to you about
meal planning. So I was just curious on you know,
what what you do to to meal plan and why
you meal plan when you do well. Meal planning can
can be defined in lots of different ways, and I
think that professional chefs and cooks the meal plan by nature,
it's what we's It's one of the first things we're
taught when we're in when we're in professional kitchens is
(01:09):
how to utilize everything that you have in front of you. So,
for instance, this is a This is like the most
basic prime example of meal planning. You take a hole chicken,
you make soup out of it. The product of it
is chicken soup. Right. What you can do with that
chicken soup is you can make countless kinds of soup
(01:31):
with chicken breath. You can make chicken soup that's like
the Jewish chicken soup. You can make an Asian styled
chicken soup. You can make you know, you pick a culture,
you can you can make that version of chicken soup.
You can make avgolmono. You know what that is. That's
a Greek soup that has lemon. It's a chicken broth
with lemon and then egg drops in it. What do
(01:52):
you mean, what's egg drops? So you take you know
what egg drops? Egg drop soup is in Chinese food.
You don't know. I've never had it. That's so funny
because when I was a kid, egg drops soup was
the most popular soup, even more so than wanton soup. Yes, yes,
I don't know what that is. When when when we
used to go this is so funny, This is an
amazing story. When we used to so my family, my
(02:14):
grandfather Willie, would take all of us to like high
end Chinese restaurants on Sunday night. They don't really exist
that much anymore. Yeah, And there was a place called
the Gold Coin, and there was a couple of other places,
and he, you know, we all everybody, you know, we
went there every week and we would order you know,
(02:35):
I remember the order. What was it. It was egg
drop soup, wanton soup. And then sometimes they would ask
them to like put like half wanton half egg drops
soup in the same bowl. And like, I don't know
why anybody would do that, but I apologize for that
for that now. Um. And then Fantail Shrimp which released
(02:57):
fried shrimp something called barbecued a by pork, which was
basically pork tenderline that had this sort of this that
that red Chinese seasoning on it. Um spare ribs, chicken
wings Chinese chicken wings. I don't even know what that means.
And then um Chicken Show made no onions. This was
(03:18):
the order chicken chow Maine no onion, no onions. I
don't even know what chicken show mane is. Like, I've
haven't ordered it since the seventies. I mean, it's it's
really really funny. But this is like, you know, very
americanized Chinese food back in the dead and uh, but
egg drops soup was the most popular soup. It's like
(03:40):
it's it's broth, will you take and the broth is
like simmering, and you take scrambled eggs and you put
them through like a like a colander or something so
that they dropped like little at a time into the
broth and they cook very quickly, and they have and
they become very very silky. You know, it's almost like
(04:00):
saft scrambled eggs almost. You've never seen this. Avco Lomono
is a Greek soup that's lemon and chicken stock and
egg drops. Look up the drop soup. Wow, this is
so weird that I've never seen this before. It looks
so good. It is good. It's just for some reason,
it's sort of left the it's sort of left the
consciousness of people eating that dish and Chinese restaurants. I
(04:25):
don't know why it's good. I'll make it for you
one day. Okay, cool, and now I'm on Postmates up
and then okay. So that's just the soup part. Now,
the other thing is that you can also use the
chicken broth to do other things, to make sauces. You know,
it can be the base of like lots of different
(04:46):
sauces that you know. You can make a chicken dish
and use chicken broth in the I mean it's it's
it's chicken stock. It's really versatile. And then um, and
then don't forget you have an entire whole chicken in there.
So you take the overcooked chicken because it's really done.
Its work flavoring your broth and it's overcooked. But it's
not the end of the world because you can bring
(05:07):
it back to life. And here's how I do it.
I think the thing I make mostly is chicken salad.
You know, mayonnaise, dijon, mustard, diced up celery, diced up onions.
I usually put some fresh herbs in there, whatever I have.
If I have tarra gun, I use that, reagano, parsley, chives, scallions,
anything like that, and I just make sandwiches out of it,
(05:29):
or I put it in like lettuce cups. It's so good.
You during the quarantine, I had it in my refrigerator
every day because I was making chicken soup every three
days and that was I was meal planning like crazy
like everybody during quarantine. And you would come over to
my house and literally just raid my refrigerator for the
chicken salad. I think I eat like six, so good.
(05:54):
But then also, here's the other things you can do.
You can make chicken tacos with the chicken. Oh yeah, yeah, yeah,
you know. Just it's just beautifully shredded chicken. You have
some corn tortillas or flower tortillas, you know, put you
put some avocados in there, some pickled onions, I don't know,
some lettuces, some cheese, hot sauce. Boom, chicken tacos. What
(06:22):
do we make? Games? Okay, so I'm gonna make a
Jewish style chicken soup. Okay, it's it's what you can
soon take a long time. It takes three and a
half hours. It takes three I know. But I'm want
to share baked. But I already have some because I
basically always have something in my house because I love
(06:43):
I love having chicken broth. I just I love just
eating chicken soup. It's so comforting to me. But also
I use it. I can use chicken in different dish,
chicken stock at different dishes as well. But basically, um So,
my business partner, Lawrence best friend, his mom Dorothy, told
(07:03):
me a long time ago how to make her Jewish first,
her chicken too, and she used she basically She's like,
put the whole chicken in there. So basically that's what
we're doing. So we have a whole chicken. We have
a good, you know, good quality organic chicken, and we're
just putting it in some in some water, and you
make sure that the chicken is completely covered by the water, okay.
(07:27):
And then and then you have to put some aromatics.
And then the first thing, I'm gonna put two onions
in the first onion and he's a Spanish onion, so
it has like that golden skin on the outside. So
the first onion, I'm just putting it a whole with
the skin on, okay. And then the other onion I'm
gonna cut into fourth, but I'm actually using I'm gonna
keep the I'm gonna keep the h the skin on
(07:50):
this one as well, because the skin. And this was
something that I learned when I from Joe Nathan, who
is another amazing to cook um, and during throwdown, she
told me that she leaves the skin on the onions
because he gives that the chicken breath that golden hue.
Oh it really does and it really does work. So
(08:13):
you know, basically, cold water a whole chicken, raw um
the onions, and we're gonna take some carrots, just kind
of chopped them up, you know, to big pieces. This
is known as mirapoix in a French kitchen, but I'm
gonna call these just coarsely chopped carrots, okay. And then
(08:34):
we're gonna do the same thing with the cell read Um,
don't sleep on celery sell. He has a lot of flavor, Okay, yeah,
but you don't want to overdo it. It can be
very strong. I love it too. Um. So we're gonna
put the cellar in there, and these are all the
agreeents you find in the bottom you're refrigering a draw.
(08:57):
And then I put some white peppercorns in there, and
I put some bay leaves, okay, and that's it. That's
that's that's it. I and I cooked this longer than
most people. I cooked this for three hours. When I
say cook it, I bring it to a boil. I
turned it down. I led simmer for three hours. And
(09:18):
then what happens is you bring it to the boil
before to a boil, before you add anything. No, I
bring to I put everything in there. I bring to it,
and then I let it cook for three hours. And
then I let it cook for three hours, and and
then I take out the chicken. The chicken is completely overcooked,
but it's still great, and then like it falls apart.
(09:39):
You have to be careful. So what I do is
I take a spider and I just take it out, um,
and I let it cool. And then when it cools,
they take the skin off and I just get all
the pick all the chicken out of it. Like it's
like shredded chicken. And I can use that for lots
of other things. And so I'm assuming, for like, once
(10:17):
you've made like a big chicken soup, are you freezing
some of it just to have for you can for
sure it freezes perfectly, because like okay, I mean that's
that's a good example because you can really make it last.
But like when you're meal prepping other things, like, how
long are you meal prepping for? Like just a day?
Just two days a week? Like it depends what it is.
(10:39):
So ground beef, greate ingredient to meal plan. Obviously you
can make burgers right right. But what I like to
do is when I go to the butcher, I get
some ground beef and I get some ground pork. And
what that allows me to do is I can make
I can make burgners with the um with the ground beef.
But then I can take and I usually get a
little more ground beef than I do pork. You can
(11:01):
make meat loaf with the ground pork and the ground beef.
Then you have meat loaf sandwiches. The next day. You
can make meatballs with the ground pork and the ground
beef as well. And the great thing about meatballs is
you can make meatballs and you can make spaghetti meatballs.
Then you can take the meatballs two days later, sitting
in the sauce and make meat ball sliders. Melt some
of fresh mozarella on there, put it, you know, on
(11:24):
a nice soft bun, some fresh rugula. I mean, it's
a lunch. So when you go to the grocery store,
are you are you like in your head meal prepping
for the week. No, not really. I buy ingredients that
I want, and then I make sure that I have
a well stocked pantry, and then I can bring those
pantry items into the game. And look, it's a little
(11:45):
bit easier for me because I've been trained to do
it this way to make sure that we utilize every
single thing. I don't. I never want to throw anything
out if I don't have to. And so you know,
even in even in the chicken soup, it's like I'm
throwing the bones out after they've been extracted of while
there you know, flavor. But you know, the other thing
you can do is with the chicken, you can make
(12:06):
chicken enchiladas. Oh yeah, roll them in tortillas, sauce, cheese,
put them in a casserole dish. I mean, you know,
you're started with chicken soup and now you're eating chicken
enchiladas out of the same chicken. Right, I make this
chicken soup. I'm not kidding you. I think once a week,
really m hm. You you come into my house at
(12:27):
least once once about once every seven to ten days.
It smells like chicken soups in my house. Not bad, Okay,
but what's like a good what's like a good healthy
lunch that I could I could kneel prep for like
almost a week, like for the work week, a good
healthy lunch. What do you mean like something that has
protein but also like a vegetable or like do you
(12:50):
know what I'm saying? It's different because we have very
different lives, so like you, but that's but what do
you mean we have DoD very different lives you like, right,
like I work, Like Like wait a second, you're gonna
say you work longer than I do. No, I was
gonna say I work a corporate job. You don't and
really haven't. Like you have like your own schedule, like
(13:10):
you you can kind of play by your rules, Like
I have like one thirty minute lunch break like every
day and hopefully I'm getting to that. Usually I'm too busy.
Like what's something I can like meal prep ahead of
time to like make sure I have something like good
but also like healthy, ish and sustainable my work week?
You mean when you get home right after I'm going
(13:30):
out doing my shoot writing a script editing all that jazz.
I mean, I know you to be a sandwich person,
So like I would say, like you like chicken, Yeah,
I love chicken. Okay, so you can. So you can
make chicken millonnaise one night for dinner, and then the
next day you can use leftover cutlets and make a
(13:53):
chicken sandwich or chicken parm sandwich with the same Basically,
you just either you either eat it cold or you
can warm up the chicken. It's up to you. But
it's but it's completely done, or you can make a
salad out of it. Also, one of the one of
the things that is I think is really great the tooth.
To me, the two things that you have to have
(14:14):
in your kitchen and your pantry is you have to
have pasta and you have to have rice. Okay, because
anything that you have in your refrigerator, if it finds
pasta and rice, you can make it taste delicious, you
know what I'm saying. So you can make you're speaking
of chicken, you can make you know, leftover chicken. You
(14:35):
can make a rose compollo what chicken and rice like,
like like Puerto Rican chicken and rice. You take you
make some what you mean, it's not that hard, So no,
I know, it's not that hard. I can't believe I
didn't know what you were saying. Okay, no, that's good though.
So just like while you're making dinner, just make extra
(14:55):
just for the week, exactly right, so it doesn't feel
like an extra thing that I'm trying to plan out
for the week, which is nice exactly. You know, one
of the things I like to get and I use
the freezer some I use a freezing more than I
used to, especially for like fruits, berries, even for proteins.
I like buying those thin cut pork chops, you know,
(15:16):
the thin ones, because what's great about those is you
can freeze those and they and they far out quickly
because they're thin. Just make sure that you individually wrap
them so you can decide how many you want you
to see what I'm saying. So, now you take out
a couple of porch chops, you thaw them out like
(15:37):
in an hour or so, and then you know, you
cook them in in a pan or on top of
the grill. And what I do is, I like you
can make some sort of like some glaze out of it,
like like a pomegranic laze where you can do like
a chili and honey glaze, or you know, something along
those lines. And then what what's really great about them
about the porch chops is you can cut the bone
(15:58):
off and now you basically have like the loin and
it's boneless loin, and then you can make like milonnaise
or pricata or something like that where you can make
a sandwich out of it. You see what I'm saying.
I like those thing cut pork chops. I think they're
delicious and eat. They're easy to they're easy to utilize
as well. And then you know, in terms of using
(16:22):
the freezer, so I always have lots of berries and
fruits in my freezer. You know a lot of times
people say, oh, frozen food is not good. The bottom
line is that's not true. That that's not a blanket statement.
You know, some frozen food is not good. I'm sure,
like any any kind of food is not good. But
but basically us utilizing your freezer well is really important.
One thing, when the quarantine started, the pandemic hit and
(16:43):
the quarantine started, I got really nervous about the food supply.
I'm gonna be honest, because I I mean, nobody knew
what was going on, right, and so I was just wondering,
like if everybody's gonna have to like stay home. How
can we How are we going to grow food and
get a packaged and get it through right? So I
started thinking about, like I started freezing a lot of meats,
you know, steaks and porch chops and you know fish,
(17:05):
et cetera. And the bottom line is if if you
handle it well, it's it's it's a perfect product. And
you know, we pay a lot of money to go
eat sushi like everybody. By the way, most of that
fish has been frozen, and it's been Yes, it's been
frozen purposely because it's it's been caught on the boats
and they flash freeze it immediately. So basically they're freezing
(17:28):
it at its at its peak rate as opposed to
like it's sitting on a boat for days and days
and days and then bring it. You know, then it's
then all of a sudden, it's starting to get tired,
so to speak. You know what I'm saying. But freezing
fish is an art form and you eat it all
the time. Can I just go to my grocery store
and get a get salmon and put it in the freezer? Absolutely? Okay,
(17:52):
So that's fine, no question about it. But for how
long whenever. I don't know. I mean, at some point
it we'll get freezer burn on it. Probably there's no
I don't know what the real time is. But like
I'm sure, like you know, the the us d A,
the fd A, somebody will have some guidelines. But basically,
you know, a couple of months at that point, like
(18:13):
you forgot about it anyway, you know. So, But you know,
berries and fruits great for smoothies, greed to make, like
great to make like tarts and stuff like that. I mean,
don't let your fruits go bad. Freeze them. Yeah, what
about vegetables, Certain vegetables work, like you know, well, frozen
(18:34):
peas are better to me, frozen pizza better than fresh peas. Really,
they're sweeter because they've they've been they've been literally frozen,
and it's at their at their very peak time. The
problem with fresh pieces that once they get picked, it's
like corn. Once they get peaked picked, the starch begins
and they become starch. Here. Have you ever had like
frozen peas next to fresh peas? I don't think so. Really, Yeah,
(18:57):
well I wasn't really experimented. Christina Loves Loves green Peace.
There's always like two bags of frozen peas in my
in my freezer. Interesting, I just made a green Peace
soup the other day. Yeah, no, I know I haven't
tried that out. Maybe I'll give it a shot. Also,
it's you know, it's like I also have I also
have like, um, like pastry dough in the freeze. Yeah, yeah,
(19:20):
thought out you have some like you have some frozen
berries or some frozen peaches or whatever, and you have
frozen pastry dough. You can make like a world class dessert.
So how long can you leave pastry dough in therefore?
I mean again, like you know, a few months? Yeah,
like like the I like when you make some extra
chocolate chip cookie dough. Yeah, there's there's some of the
(19:41):
freezer right now. Can I have it? Yeah? It's not
mine though, whose is it? It's Brooke Williamson's. Yeah, can
I have it? Sure? Wait, Okay, that's what you want.
You got it? You know she has a great her car.
Her dough is insane. Um, sure you can have it. Fine,
(20:01):
take my take it. So I have I have like
a whole tray of brownies on the counter. Anyway, Well
do you want them? You want the brownies to? Yeah? Yeah,
take him, Okay, cool. Anyway, um, what about like like
meats and like sausages and yeah, I just said I
(20:22):
just said that, Like I mean, you know, uh, we
talked about pork, but like I said, steaks, Yeah, sausages absolutely,
even like roasts and things like that. You know, pork shoulder,
you know, lego lamb, anything like that freezes really well
as long as you handle it well okay, and you
have to cover it well so it doesn't get freezer burn.
Yeah you know what I'm saying. Yeah, yeah, yeah, yeah, yeah,
(20:44):
I always have This is so random. I always have
frozen at a mammy in my Yeah. But that that
it's so yeah, it's so great. It's so easy to
heat up and it's like the perfect snack. That's like
green peas the same thing. Yeah, what's some chicken soup? Yeah,
(21:15):
I'm heating up the soup now with the with the
leftover chicken and this is when I season it with
salt and pepper. And like what's great about this is
like if you wanted to do like an Asian chicken soup,
you can put like ginger and garlic and scions and
so I sauce oil um or you you know, this
is just like, this is just pure Like if I'm
(21:37):
not feeling good, I make this like if I'm like
a feeling under the weather either either a tiny bit
like it's just like pure on like to me, this
is like nature's cure smells so good. Chicken soup. Baby,
this one's not out of a box. Nacho loves this chicken.
(22:04):
That's that's a secretive to a success. Look, look, here's
the thing. Here's here's a good way to think of
meal planning. I think a lot of times people get
intimidated by the idea of meal planning because they think
they have to come up with these complicated dish all
these complicated dishes. Basically, whatever protein you're using, think about
(22:25):
it this way. It could be some fish. It could
be salmon. It could be some shrimp. I don't know.
It could be chicken breast, chicken thighs. It could be
pork chops, could be pork tenderloin. It could be a steak,
it could be whatever you want to think about a
certain you want to think about a few different things
(22:46):
in terms of vehicles for those things. So what does
that mean? I talked about it before. You can make
a pasta dish out of it. You can make a
rice dish out of it, or a risotto dish. You
can make a polenta or a great dish out of it.
These are like these are like the foundations for the
for these things that you're going to use. Again, you
(23:06):
can make a salad out of it, you see what
I'm saying Like that, So just choose a protein or
like a base whatever if you're a vegan vegetarian um
and then work off of that exactly right. And then
basically what you want to do is like Column A
is the proteins that you have. Column B are the
vehicles that you can and then you just mix and
(23:28):
matching it. That helps you with grocery shopping too, to
think about it in that way, because then you can
get organized column A and just think about it this way.
Like being able to make a vitigrette isn't just for salads.
It's it's good as sauces also, and it brings back
leftovers back to life because it creates juiciness. It creates
(23:51):
that that that moisture that you're looking for, that extra
flavor I mean, because you're like you're you're you're dousing
whatever it is maybe maybe the chicken breasts got dry overnight,
you know, in the refrigerators, was a little dry. But
if you make a dressing and it has you know,
lemon or red wine, vinegar and some beautiful olive oil,
maybe some like some shallots in it and some mustard,
(24:13):
I mean, just think that's gonna wake it up. So
you can put it on top of a salad, put
the dressing on top of it, or you can heat
up in the oven. Put it in some rice, you know,
would you know, make you make your own version of
chicken and rice. Pour the vinegrette on top of it.
It's gonna be delicious. When was the last time you
used a microwave? Uh? The last time I used a microwave?
(24:36):
I used it to heat up um, a fancy chocolate
sauce in a in a jar like recently three years ago.
I used to have with my old house. It was
it came. It came with a microwave. I don't have
a microwave here, I know you do, whatever have a microwave. No,
(24:57):
I don't have microwaves. I don't. I don't. I mean
I think that they're useful for certain things. I don't
want to like how do you make popcorn in a
pan in a pot teach zone? All right, thanks for
the tips, you got it. Always Hungry is created by
Bobby Flay and Sophie Flay. Our executive producer is Christopher Hasiotis.
(25:19):
Always Hungry is produced, edited, and mixed by Jonathan Howks Dressler.
Always Hungry is engineered by Sophie Flay. For more podcast
from My Heart Radio, visit the I Heart Radio app,
Apple Podcast, or wherever you listen to your favorite shows.
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Sophie Flay, and I'm Always Hungry.
Sophie and I gather around my stove to cook together. Well,
you cook, I asked the questions, and eat the food
if there's any food left. We come to the table
together to share a meal, connect as a family, and
tell the stories that matter to us. So today we're
(00:27):
talking about meal planning. You actually asked me, and you
asked me the other day about if I ever meal plan. Yeah,
I mean, meal planning is very popular. I feel like
among people who you know, want to be smarter with
spending their money and food and wanting to have a
healthy make healthy choices, have healthy meals ready. Um, but
(00:47):
I don't think I've ever really talked to you about
meal planning. So I was just curious on you know,
what what you do to to meal plan and why
you meal plan when you do well. Meal planning can
can be defined in lots of different ways, and I
think that professional chefs and cooks the meal plan by nature,
it's what we's It's one of the first things we're
taught when we're in when we're in professional kitchens is
(01:09):
how to utilize everything that you have in front of you. So,
for instance, this is a This is like the most
basic prime example of meal planning. You take a hole chicken,
you make soup out of it. The product of it
is chicken soup. Right. What you can do with that
chicken soup is you can make countless kinds of soup
(01:31):
with chicken breath. You can make chicken soup that's like
the Jewish chicken soup. You can make an Asian styled
chicken soup. You can make you know, you pick a culture,
you can you can make that version of chicken soup.
You can make avgolmono. You know what that is. That's
a Greek soup that has lemon. It's a chicken broth
with lemon and then egg drops in it. What do
(01:52):
you mean, what's egg drops? So you take you know
what egg drops? Egg drop soup is in Chinese food.
You don't know. I've never had it. That's so funny
because when I was a kid, egg drops soup was
the most popular soup, even more so than wanton soup. Yes, yes,
I don't know what that is. When when when we
used to go this is so funny, This is an
amazing story. When we used to so my family, my
(02:14):
grandfather Willie, would take all of us to like high
end Chinese restaurants on Sunday night. They don't really exist
that much anymore. Yeah, And there was a place called
the Gold Coin, and there was a couple of other places,
and he, you know, we all everybody, you know, we
went there every week and we would order you know,
(02:35):
I remember the order. What was it. It was egg
drop soup, wanton soup. And then sometimes they would ask
them to like put like half wanton half egg drops
soup in the same bowl. And like, I don't know
why anybody would do that, but I apologize for that
for that now. Um. And then Fantail Shrimp which released
(02:57):
fried shrimp something called barbecued a by pork, which was
basically pork tenderline that had this sort of this that
that red Chinese seasoning on it. Um spare ribs, chicken
wings Chinese chicken wings. I don't even know what that means.
And then um Chicken Show made no onions. This was
(03:18):
the order chicken chow Maine no onion, no onions. I
don't even know what chicken show mane is. Like, I've
haven't ordered it since the seventies. I mean, it's it's
really really funny. But this is like, you know, very
americanized Chinese food back in the dead and uh, but
egg drops soup was the most popular soup. It's like
(03:40):
it's it's broth, will you take and the broth is
like simmering, and you take scrambled eggs and you put
them through like a like a colander or something so
that they dropped like little at a time into the
broth and they cook very quickly, and they have and
they become very very silky. You know, it's almost like
(04:00):
saft scrambled eggs almost. You've never seen this. Avco Lomono
is a Greek soup that's lemon and chicken stock and
egg drops. Look up the drop soup. Wow, this is
so weird that I've never seen this before. It looks
so good. It is good. It's just for some reason,
it's sort of left the it's sort of left the
consciousness of people eating that dish and Chinese restaurants. I
(04:25):
don't know why it's good. I'll make it for you
one day. Okay, cool, and now I'm on Postmates up
and then okay. So that's just the soup part. Now,
the other thing is that you can also use the
chicken broth to do other things, to make sauces. You know,
it can be the base of like lots of different
(04:46):
sauces that you know. You can make a chicken dish
and use chicken broth in the I mean it's it's
it's chicken stock. It's really versatile. And then um, and
then don't forget you have an entire whole chicken in there.
So you take the overcooked chicken because it's really done.
Its work flavoring your broth and it's overcooked. But it's
not the end of the world because you can bring
(05:07):
it back to life. And here's how I do it.
I think the thing I make mostly is chicken salad.
You know, mayonnaise, dijon, mustard, diced up celery, diced up onions.
I usually put some fresh herbs in there, whatever I have.
If I have tarra gun, I use that, reagano, parsley, chives, scallions,
anything like that, and I just make sandwiches out of it,
(05:29):
or I put it in like lettuce cups. It's so good.
You during the quarantine, I had it in my refrigerator
every day because I was making chicken soup every three
days and that was I was meal planning like crazy
like everybody during quarantine. And you would come over to
my house and literally just raid my refrigerator for the
chicken salad. I think I eat like six, so good.
(05:54):
But then also, here's the other things you can do.
You can make chicken tacos with the chicken. Oh yeah, yeah, yeah,
you know. Just it's just beautifully shredded chicken. You have
some corn tortillas or flower tortillas, you know, put you
put some avocados in there, some pickled onions, I don't know,
some lettuces, some cheese, hot sauce. Boom, chicken tacos. What
(06:22):
do we make? Games? Okay, so I'm gonna make a
Jewish style chicken soup. Okay, it's it's what you can
soon take a long time. It takes three and a
half hours. It takes three I know. But I'm want
to share baked. But I already have some because I
basically always have something in my house because I love
(06:43):
I love having chicken broth. I just I love just
eating chicken soup. It's so comforting to me. But also
I use it. I can use chicken in different dish,
chicken stock at different dishes as well. But basically, um So,
my business partner, Lawrence best friend, his mom Dorothy, told
(07:03):
me a long time ago how to make her Jewish first,
her chicken too, and she used she basically She's like,
put the whole chicken in there. So basically that's what
we're doing. So we have a whole chicken. We have
a good, you know, good quality organic chicken, and we're
just putting it in some in some water, and you
make sure that the chicken is completely covered by the water, okay.
(07:27):
And then and then you have to put some aromatics.
And then the first thing, I'm gonna put two onions
in the first onion and he's a Spanish onion, so
it has like that golden skin on the outside. So
the first onion, I'm just putting it a whole with
the skin on, okay. And then the other onion I'm
gonna cut into fourth, but I'm actually using I'm gonna
keep the I'm gonna keep the h the skin on
(07:50):
this one as well, because the skin. And this was
something that I learned when I from Joe Nathan, who
is another amazing to cook um, and during throwdown, she
told me that she leaves the skin on the onions
because he gives that the chicken breath that golden hue.
Oh it really does and it really does work. So
(08:13):
you know, basically, cold water a whole chicken, raw um
the onions, and we're gonna take some carrots, just kind
of chopped them up, you know, to big pieces. This
is known as mirapoix in a French kitchen, but I'm
gonna call these just coarsely chopped carrots, okay. And then
(08:34):
we're gonna do the same thing with the cell read Um,
don't sleep on celery sell. He has a lot of flavor, Okay, yeah,
but you don't want to overdo it. It can be
very strong. I love it too. Um. So we're gonna
put the cellar in there, and these are all the
agreeents you find in the bottom you're refrigering a draw.
(08:57):
And then I put some white peppercorns in there, and
I put some bay leaves, okay, and that's it. That's
that's that's it. I and I cooked this longer than
most people. I cooked this for three hours. When I
say cook it, I bring it to a boil. I
turned it down. I led simmer for three hours. And
(09:18):
then what happens is you bring it to the boil
before to a boil, before you add anything. No, I
bring to I put everything in there. I bring to it,
and then I let it cook for three hours. And
then I let it cook for three hours, and and
then I take out the chicken. The chicken is completely overcooked,
but it's still great, and then like it falls apart.
(09:39):
You have to be careful. So what I do is
I take a spider and I just take it out, um,
and I let it cool. And then when it cools,
they take the skin off and I just get all
the pick all the chicken out of it. Like it's
like shredded chicken. And I can use that for lots
of other things. And so I'm assuming, for like, once
(10:17):
you've made like a big chicken soup, are you freezing
some of it just to have for you can for
sure it freezes perfectly, because like okay, I mean that's
that's a good example because you can really make it last.
But like when you're meal prepping other things, like, how
long are you meal prepping for? Like just a day?
Just two days a week? Like it depends what it is.
(10:39):
So ground beef, greate ingredient to meal plan. Obviously you
can make burgers right right. But what I like to
do is when I go to the butcher, I get
some ground beef and I get some ground pork. And
what that allows me to do is I can make
I can make burgners with the um with the ground beef.
But then I can take and I usually get a
little more ground beef than I do pork. You can
(11:01):
make meat loaf with the ground pork and the ground beef.
Then you have meat loaf sandwiches. The next day. You
can make meatballs with the ground pork and the ground
beef as well. And the great thing about meatballs is
you can make meatballs and you can make spaghetti meatballs.
Then you can take the meatballs two days later, sitting
in the sauce and make meat ball sliders. Melt some
of fresh mozarella on there, put it, you know, on
(11:24):
a nice soft bun, some fresh rugula. I mean, it's
a lunch. So when you go to the grocery store,
are you are you like in your head meal prepping
for the week. No, not really. I buy ingredients that
I want, and then I make sure that I have
a well stocked pantry, and then I can bring those
pantry items into the game. And look, it's a little
(11:45):
bit easier for me because I've been trained to do
it this way to make sure that we utilize every
single thing. I don't. I never want to throw anything
out if I don't have to. And so you know,
even in even in the chicken soup, it's like I'm
throwing the bones out after they've been extracted of while
there you know, flavor. But you know, the other thing
you can do is with the chicken, you can make
(12:06):
chicken enchiladas. Oh yeah, roll them in tortillas, sauce, cheese,
put them in a casserole dish. I mean, you know,
you're started with chicken soup and now you're eating chicken
enchiladas out of the same chicken. Right, I make this
chicken soup. I'm not kidding you. I think once a week,
really m hm. You you come into my house at
(12:27):
least once once about once every seven to ten days.
It smells like chicken soups in my house. Not bad, Okay,
but what's like a good what's like a good healthy
lunch that I could I could kneel prep for like
almost a week, like for the work week, a good
healthy lunch. What do you mean like something that has
protein but also like a vegetable or like do you
(12:50):
know what I'm saying? It's different because we have very
different lives, so like you, but that's but what do
you mean we have DoD very different lives you like, right,
like I work, Like Like wait a second, you're gonna
say you work longer than I do. No, I was
gonna say I work a corporate job. You don't and
really haven't. Like you have like your own schedule, like
(13:10):
you you can kind of play by your rules, Like
I have like one thirty minute lunch break like every
day and hopefully I'm getting to that. Usually I'm too busy.
Like what's something I can like meal prep ahead of
time to like make sure I have something like good
but also like healthy, ish and sustainable my work week?
You mean when you get home right after I'm going
(13:30):
out doing my shoot writing a script editing all that jazz.
I mean, I know you to be a sandwich person,
So like I would say, like you like chicken, Yeah,
I love chicken. Okay, so you can. So you can
make chicken millonnaise one night for dinner, and then the
next day you can use leftover cutlets and make a
(13:53):
chicken sandwich or chicken parm sandwich with the same Basically,
you just either you either eat it cold or you
can warm up the chicken. It's up to you. But
it's but it's completely done, or you can make a
salad out of it. Also, one of the one of
the things that is I think is really great the tooth.
To me, the two things that you have to have
(14:14):
in your kitchen and your pantry is you have to
have pasta and you have to have rice. Okay, because
anything that you have in your refrigerator, if it finds
pasta and rice, you can make it taste delicious, you
know what I'm saying. So you can make you're speaking
of chicken, you can make you know, leftover chicken. You
(14:35):
can make a rose compollo what chicken and rice like,
like like Puerto Rican chicken and rice. You take you
make some what you mean, it's not that hard, So no,
I know, it's not that hard. I can't believe I
didn't know what you were saying. Okay, no, that's good though.
So just like while you're making dinner, just make extra
(14:55):
just for the week, exactly right, so it doesn't feel
like an extra thing that I'm trying to plan out
for the week, which is nice exactly. You know, one
of the things I like to get and I use
the freezer some I use a freezing more than I
used to, especially for like fruits, berries, even for proteins.
I like buying those thin cut pork chops, you know,
(15:16):
the thin ones, because what's great about those is you
can freeze those and they and they far out quickly
because they're thin. Just make sure that you individually wrap
them so you can decide how many you want you
to see what I'm saying. So, now you take out
a couple of porch chops, you thaw them out like
(15:37):
in an hour or so, and then you know, you
cook them in in a pan or on top of
the grill. And what I do is, I like you
can make some sort of like some glaze out of it,
like like a pomegranic laze where you can do like
a chili and honey glaze, or you know, something along
those lines. And then what what's really great about them
about the porch chops is you can cut the bone
(15:58):
off and now you basically have like the loin and
it's boneless loin, and then you can make like milonnaise
or pricata or something like that where you can make
a sandwich out of it. You see what I'm saying.
I like those thing cut pork chops. I think they're
delicious and eat. They're easy to they're easy to utilize
as well. And then you know, in terms of using
(16:22):
the freezer, so I always have lots of berries and
fruits in my freezer. You know a lot of times
people say, oh, frozen food is not good. The bottom
line is that's not true. That that's not a blanket statement.
You know, some frozen food is not good. I'm sure,
like any any kind of food is not good. But
but basically us utilizing your freezer well is really important.
One thing, when the quarantine started, the pandemic hit and
(16:43):
the quarantine started, I got really nervous about the food supply.
I'm gonna be honest, because I I mean, nobody knew
what was going on, right, and so I was just wondering,
like if everybody's gonna have to like stay home. How
can we How are we going to grow food and
get a packaged and get it through right? So I
started thinking about, like I started freezing a lot of meats,
you know, steaks and porch chops and you know fish,
(17:05):
et cetera. And the bottom line is if if you
handle it well, it's it's it's a perfect product. And
you know, we pay a lot of money to go
eat sushi like everybody. By the way, most of that
fish has been frozen, and it's been Yes, it's been
frozen purposely because it's it's been caught on the boats
and they flash freeze it immediately. So basically they're freezing
(17:28):
it at its at its peak rate as opposed to
like it's sitting on a boat for days and days
and days and then bring it. You know, then it's
then all of a sudden, it's starting to get tired,
so to speak. You know what I'm saying. But freezing
fish is an art form and you eat it all
the time. Can I just go to my grocery store
and get a get salmon and put it in the freezer? Absolutely? Okay,
(17:52):
So that's fine, no question about it. But for how
long whenever. I don't know. I mean, at some point
it we'll get freezer burn on it. Probably there's no
I don't know what the real time is. But like
I'm sure, like you know, the the us d A,
the fd A, somebody will have some guidelines. But basically,
you know, a couple of months at that point, like
(18:13):
you forgot about it anyway, you know. So, But you know,
berries and fruits great for smoothies, greed to make, like
great to make like tarts and stuff like that. I mean,
don't let your fruits go bad. Freeze them. Yeah, what
about vegetables, Certain vegetables work, like you know, well, frozen
(18:34):
peas are better to me, frozen pizza better than fresh peas. Really,
they're sweeter because they've they've been they've been literally frozen,
and it's at their at their very peak time. The
problem with fresh pieces that once they get picked, it's
like corn. Once they get peaked picked, the starch begins
and they become starch. Here. Have you ever had like
frozen peas next to fresh peas? I don't think so. Really, Yeah,
(18:57):
well I wasn't really experimented. Christina Loves Loves green Peace.
There's always like two bags of frozen peas in my
in my freezer. Interesting, I just made a green Peace
soup the other day. Yeah, no, I know I haven't
tried that out. Maybe I'll give it a shot. Also,
it's you know, it's like I also have I also
have like, um, like pastry dough in the freeze. Yeah, yeah,
(19:20):
thought out you have some like you have some frozen
berries or some frozen peaches or whatever, and you have
frozen pastry dough. You can make like a world class dessert.
So how long can you leave pastry dough in therefore?
I mean again, like you know, a few months? Yeah,
like like the I like when you make some extra
chocolate chip cookie dough. Yeah, there's there's some of the
(19:41):
freezer right now. Can I have it? Yeah? It's not
mine though, whose is it? It's Brooke Williamson's. Yeah, can
I have it? Sure? Wait, Okay, that's what you want.
You got it? You know she has a great her car.
Her dough is insane. Um, sure you can have it. Fine,
(20:01):
take my take it. So I have I have like
a whole tray of brownies on the counter. Anyway, Well
do you want them? You want the brownies to? Yeah? Yeah,
take him, Okay, cool. Anyway, um, what about like like
meats and like sausages and yeah, I just said I
(20:22):
just said that, Like I mean, you know, uh, we
talked about pork, but like I said, steaks, Yeah, sausages absolutely,
even like roasts and things like that. You know, pork shoulder,
you know, lego lamb, anything like that freezes really well
as long as you handle it well okay, and you
have to cover it well so it doesn't get freezer burn.
Yeah you know what I'm saying. Yeah, yeah, yeah, yeah, yeah,
(20:44):
I always have This is so random. I always have
frozen at a mammy in my Yeah. But that that
it's so yeah, it's so great. It's so easy to
heat up and it's like the perfect snack. That's like
green peas the same thing. Yeah, what's some chicken soup? Yeah,
(21:15):
I'm heating up the soup now with the with the
leftover chicken and this is when I season it with
salt and pepper. And like what's great about this is
like if you wanted to do like an Asian chicken soup,
you can put like ginger and garlic and scions and
so I sauce oil um or you you know, this
is just like, this is just pure Like if I'm
(21:37):
not feeling good, I make this like if I'm like
a feeling under the weather either either a tiny bit
like it's just like pure on like to me, this
is like nature's cure smells so good. Chicken soup. Baby,
this one's not out of a box. Nacho loves this chicken.
(22:04):
That's that's a secretive to a success. Look, look, here's
the thing. Here's here's a good way to think of
meal planning. I think a lot of times people get
intimidated by the idea of meal planning because they think
they have to come up with these complicated dish all
these complicated dishes. Basically, whatever protein you're using, think about
(22:25):
it this way. It could be some fish. It could
be salmon. It could be some shrimp. I don't know.
It could be chicken breast, chicken thighs. It could be
pork chops, could be pork tenderloin. It could be a steak,
it could be whatever you want to think about a
certain you want to think about a few different things
(22:46):
in terms of vehicles for those things. So what does
that mean? I talked about it before. You can make
a pasta dish out of it. You can make a
rice dish out of it, or a risotto dish. You
can make a polenta or a great dish out of it.
These are like these are like the foundations for the
for these things that you're going to use. Again, you
(23:06):
can make a salad out of it, you see what
I'm saying Like that, So just choose a protein or
like a base whatever if you're a vegan vegetarian um
and then work off of that exactly right. And then
basically what you want to do is like Column A
is the proteins that you have. Column B are the
vehicles that you can and then you just mix and
(23:28):
matching it. That helps you with grocery shopping too, to
think about it in that way, because then you can
get organized column A and just think about it this way.
Like being able to make a vitigrette isn't just for salads.
It's it's good as sauces also, and it brings back
leftovers back to life because it creates juiciness. It creates
(23:51):
that that that moisture that you're looking for, that extra
flavor I mean, because you're like you're you're you're dousing
whatever it is maybe maybe the chicken breasts got dry overnight,
you know, in the refrigerators, was a little dry. But
if you make a dressing and it has you know,
lemon or red wine, vinegar and some beautiful olive oil,
maybe some like some shallots in it and some mustard,
(24:13):
I mean, just think that's gonna wake it up. So
you can put it on top of a salad, put
the dressing on top of it, or you can heat
up in the oven. Put it in some rice, you know,
would you know, make you make your own version of
chicken and rice. Pour the vinegrette on top of it.
It's gonna be delicious. When was the last time you
used a microwave? Uh? The last time I used a microwave?
(24:36):
I used it to heat up um, a fancy chocolate
sauce in a in a jar like recently three years ago.
I used to have with my old house. It was
it came. It came with a microwave. I don't have
a microwave here, I know you do, whatever have a microwave. No,
(24:57):
I don't have microwaves. I don't. I don't. I mean
I think that they're useful for certain things. I don't
want to like how do you make popcorn in a
pan in a pot teach zone? All right, thanks for
the tips, you got it. Always Hungry is created by
Bobby Flay and Sophie Flay. Our executive producer is Christopher Hasiotis.
(25:19):
Always Hungry is produced, edited, and mixed by Jonathan Howks Dressler.
Always Hungry is engineered by Sophie Flay. For more podcast
from My Heart Radio, visit the I Heart Radio app,
Apple Podcast, or wherever you listen to your favorite shows.
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