New Years Lucky Food With Foodtastic Mom

Jill Faulder, Foodtastic Mom, tells Mindy and Mikaela the lucky foods for the New Year.

Episode Transcript

(00:01):
So for years we've heard, oh, you should eat this on New Year's
Day, and if you do,good health and wealth and fortune will come
your way. You'll have a greator a fantastic New Year. I mean,
we love a good superstition around here. So sign us up, sign
us up. If that's the case, make it easy, and maybe my

(00:22):
kids will even get involved in doingit. So there's an Ohio woman who
we had to reach out to tofind out what exactly we should be eating
to make all of our dreams cometrue. Fantastic is what we want to
say, but it's really food tastic. Food Tastic Mom, otherwise known as
Jill Falder. Jill, is thatthe right way to say your last name?

(00:44):
It is Jill Falder. People messit up my entire life and you
got it. Yeah, So weare coming to you because people want to
know what to eat tomorrow so theycan have a great twenty twenty four.
And how did you get the namefood tastic? That's just fantastic? Thank
you. You know. I'm tryingto remember it's been twelve years since I

(01:07):
started my website. I think atthe time the FM the F is my
maiden but now my current last name, and the M at the time was
my married name, so I thinkI was thinking of those initials, and
I don't know, that's just whatI came up with. And then the
footastic mom, for some reason tome sounded kind of like a superhero.

(01:30):
Yeah, line is, I wantyou to feel super in your kitchen because
my kitchen has always been the placewhere I go to feel the best,
to relax and you know, bestressed after a long day. And so
that's that's kind of where I don'tknow if you've seen my logo on the

(01:52):
website, but it's a it's akitchen aid mixer that's painted to look like
a wonder woman. I've been checkingyou out on Instagram since we knew you
were coming on, so I'm definitelygonna have to take a look at that,
Jill, and the Instagram pictures aredelicious and delightful. To May's points,
before we talk a little bit moreabout what you do on a regular
basis with this, what are thethings that might be easy to make and

(02:15):
good for us to make tomorrow ifwe like lean into those superstitions of good
fortune, luck all those things.Yeah, so well, my recipe for
slow cooker pork and saur kraut.If you type that in, it's going
to pop up on page one ofGoogle. And so you could make it
now and have plenty of time forthe slow cooker to do the work overnight

(02:39):
and eat it tomorrow. So it'sjust a three tome for thunderlying roast with
some onion pour kraut. I putapple butter in mine. I'm a really
big fan of combining sweet and savorytogether. Mustard, garlic, toy sauce.
That's it. You just mix theseasonings of sour kraut at the porkin

(03:00):
top it with the sauer kraut.Heard it on low heat, eight ten
hours done. What about green eyedpeas? Green eyed peas are supposed to
bring fortune. Black eyed peas Ilooked up. I did look up some
of the other foods. I personallynever grew up eating black eyed peas,
but apparently putting those over some collaredgreens. The greens first of all represent

(03:25):
good fortune, money, money,So that's a great idea. The other
way I've the way I've had blackeyed peas in the past is in cowboy
caviar. Have you heard of that? Like it's like a Texas dial salsa.

(03:46):
So it's got corn and tomatoes andchopped onions and jalapino and some vinegar
and then the black eyed peas areat it. Yeah, I've had that
at parties before. It's really goodand so easy. You just you know,
you're just kind of mixing up somecans of things and popping up a
few vegetables and done so. SoCowboy caviat is an option doing stuff with

(04:10):
black eyed peas. I love,I love. I literally was writing down
the ingredients and I'm gonna search itup. I love that you put apple
butter in this roast, and youknow, it's it's the lore of this,
right and I remember hearing about thisyears ago. It's actually like a
Pennsylvania Dutch story because pigs when theyroot around for food on the ground,
signifies like a moving forward in life. And that's pork is a favorable meat

(04:32):
to enjoy to start the year offon the right track. So I might
be picking up a pork on myroast, pork roast on my way home
tonight. You know what, readingthis, you totally should. Yeah,
that's that's everything. When I wasresearching for that recipe, that's everything.
That I found the pig roots forward. You want to keep moving ahead,
you want to make your own luck, you want to adapt to change in

(04:53):
the next year. So that's kindof where it comes from. This is
kind of going off of that.It says people in Pennsylvania and Ohio bring
good luck to the new year withpork and sauer kraut. Like you guys
are saying, the pork is goodluck and the sauer kraut brings riches,
prosperity and a long life. Sois there a new twist we can do
for sauer kraut because a lot ofpeople don't like sauer kraut. I love

(05:15):
it on a Reuben sandwich. Yeah, that's my favorite way to eat it.
I know that there's recipes out thereto make like a sweet and sour
cabbage, which is very similar.It's just you're not, you know,
opening a jar of sauerkraut. You'restarting with a fresh head of cabbage and
cooking it down with some butter andcaraway seeds, brown sugar, some vinegar.

(05:43):
It's kind of the same idea.It's just not fermented. I mean,
it's still cabbage. I think,Yeah, that sounds like it would
be an option. Uh huh,how did you ever get started in this?
You said you've been doing it forwhat about twelve years? The food
Tastic mom and you're down in theCincinnati area, right, That is correct?
Yes, I live in Cincinnati.I was working part time my two

(06:05):
children, my son's freshman in collegenow and my daughter is a junior in
high school. But they were reallysmall and I was working, and so
I had always done catering as aside hustle. I always joke with everybody
that I really should have gone toculinary school instead of a traditional four year
school. So people were always askingfor my recipes, and so that's how

(06:30):
I started, is because I wanteda central location to just point people to,
like here, here's the link tothis, rather than piping it out
every time. But then I wasfollowing other people who had blogs and was
like, I think I can dothis myself. So two years in I
was getting contracts from people like OhioBeach Council, OHIOGG and Poultry Ohio Pork

(06:58):
Association. They were paying me tocreate recipes for them and to promote their
products. And then I was alsogetting jobs with like Kroger and Walmart to
create recipes, and so that's kindof how it started, and as I've
gone along. Now my main salaryis actually through my ad network, which
is called Raptive because my traffic issuch but I'm essentially good advertising space.

(07:27):
You got sixty thousand followers on Facebook. Sixty thousand followers on Facebook, and
we've looked it up, and thepictures that you show and the recipes that
you share, they are really wonderful. And I think you're a big believer
of that croc pot. I it, yes, very much. So.
I mean, so when I firststarted too, I was in addition to
recipes that I had catered. I'vecatered a wedding, I've catered various parties

(07:51):
over the years. I've catered forfootball teams. So in addition to those
recipes, I was always carrying therecipes that I was actually seating my family
at the time. And so yeah, I mean, the crockpot has always
been a favorite tool, although Iwill say the airfier it took me a
while to get used to it,but that's been really It's it's kind of

(08:20):
one and two tied with the I'mwith you the same, Like I put
so few things in the oven.Now that do so much better in the
air fryer. And I wasn't aperson who had any kind of fryar did
a lot with oil prior to that, you know, on my stove,
because I always was I was goingto have said something on fire. I
was putting oil in the pot.But the air fier is a game changer.

(08:41):
It is. It is well,and especially because you know, my
kids are older, sometimes they're nothere, or sometimes it's just my daughter
and I. So especially for likea smaller family, it's just so convenient.
Maybe she turned like last night andI had steak, and I do.
I cook my steak in my airfryer a little bit in a little

(09:07):
bit of butter in the skillet first, and then I put it in the
airfire to slow roast it to cometo temperature. And then so what's left
over in the pan, the renderingsfrom the steak and the butter. I
add a little bit of wine,some shallats. Sometimes I mix in some
borsen or you know, different typesof ingredients and makes it super quick pan

(09:30):
sauce and then you just pour itover the steak when it's done. The
thing about the airfire too, isthat you can control the internal temperature of
the steak pretty easily. You know, you're not over cooking it. Or
if like he likes hers more rarethan I do, so I can pull
hers out, but I can keepcooking mine. And then it's just the
airfire, it's not the whole oventhat's being turned off. You would have

(09:52):
saved my Christmas day, Jill.I made steaks in a skillet and then
put them into the oven, andit was they were really dry. That
would have saved my Christmas day.Oh well, I hope, I mean,
I hope you try it. I'mgoing to We're so glad that you
joined us. And I know thata lot of people do these traditions and

(10:13):
hope for a great new year,and we thought who better than to talk
to than the food tastic mom.Jill. Thank you so much for joining
us. And happy New Year too. Yeah, thank you, Happy New
Year to you. I really appreciateyou asking me to talk to you.
Yeah, you guys, look herup food tastic mom. Sharp lady.
I love your picture. I likethe curly do and all that. Thank

(10:33):
you. This is what matters Onsix' ten WTV