WEEKLY GROCERY HAUL | WHATS IN MY FRIDGE & FREEZER LEFTOVER MEAL IDEAS
WEEKLY GROCERY HAUL | WHATS IN MY FRIDGE & FREEZER LEFTOVER MEAL IDEAS
Hey guys!
I hope you are all doing well. Welcome back to my channel and to another grocery haul & meal ideas video. I find these so useful to film as it gives me the opportunity to have a rummage through out freezer to put together some meals.
Let me know what you think and if you have any freezer meal favourites!
Big love,
Luke x
THINGS IN THIS VIDEO:
- Ikea food containers:
- Re-usable freezer bags:
- ASDA Katsu 'chicken' Kievs:
- Waitrose mushroom & leek sausages:
- Meal planners:
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Smoked Kokanee Sandwiches
Kokanee is one of the tastiest fresh water fishes found in the Pacific Northwest. Smoking this fish brings out a unique flavor particularly when combined with southwest flavors served as a sandwich. Side dishes include a fresh cucumber salad and multi-colored new potatoes. A peach spritzer compliments the sandwiches, and a decadent peaches and cream finishes a wonderful meal.
Elk Stew
Slow Cooked Hearty Elk Stew
Have a recipe you would like us to make? Send us a message on Facebook or Twitter!
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Recipe:
Ingredients
2 lbs elk, cubed
1 onion, chopped
2 carrots, diced
1 red bell pepper, diced
5 cremini mushrooms, sliced
4 cloves garlic, minced
2 potatoes, cubed
3 tsp beef bouillon
2 tbsp tomato paste
2 cups water
1 cup red wine
1 tbsp oil (plus extra)
2 bay leaves
1 tbsp paprika
1 tsp Italian seasoning
1 tsp each salt & pepper
¼ cup vinegar
4 cups water
Directions
1. Soak elk pieces in mixture of 4 cups water and ¼ cup vinegar overnight.
2. Heat oil in heavy bottomed pot on med-high heat.
3. Dry meat well. Salt and pepper.
4. Sear meat in batches, careful not to overcrowd pan.
5. Set seared meat aside and to same pan, add onion and sauté 4-5 mins.
6. Add garlic, bell pepper, carrots, mushrooms, and seasonings. Sauté 1-2 minutes.
7. Add wine and reduce by half.
8. Add water, beef bouillon, tomato paste, potatoes, and seared elk, and thyme. Stir to coat.
9. Cover and bake at 300 degrees for 2.5 hours, until elk is tender.
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