The Joy of Sim's Delicious and Affordable Meals

I am thrilled to share with you our journey through cooking and sharing meals that are not only delicious but also healthy and affordable. From scratch, we started creating recipes that have become a staple in many households. In just 20 minutes, we can prepare a meal that is incredibly nutritious and packed with anti-inflammatory properties.

One of the standout features of Sim's recipes is their affordability. With this particular dish, we were able to feed six people for under five dollars, making it an economical option for families or individuals on a budget. The sweet potatoes and beans provide a great source of fiber, while the coconut and turmeric add a boost of anti-inflammatory properties.

One of the most common questions asked is whether dried herbs can be used instead of fresh ones in the recipe. The answer is yes, but with some adjustments to the measurements. Dried herbs have a more concentrated flavor than their fresh counterparts, so it's best to reduce the amount by two-thirds to three-quarters to avoid overpowering the dish.

It's also worth noting that dried herbs and spices can lose their potency over time. Most spices and herbs will retain their flavor for about a year, after which they start to degrade. It's essential to taste them regularly to determine their quality and adjust accordingly.

Now, let's take a closer look at our recipe, featuring sweet potatoes, beans, coconut, turmeric, and rice. The addition of fresh lime juice adds a touch of acidity that elevates the dish to new heights. This stew is perfect for meat-eaters and vegetarians alike, as it's hearty and rich without the need for added protein.

We also want to thank our lovely fans who have been engaging with us throughout this cooking journey. We've seen many creative variations on our recipes, which has made the experience even more enjoyable. If you'd like to share your own creations using Sim's recipes, please use the hashtag #simdinner and we'll feature them on our social media pages.

As a special treat, we're excited to announce that tomorrow's recipe is one of my personal favorites – Pappas' Braised Pork Ribs with Split Peas and Ham. This classic dish has been passed down through generations and is sure to become a staple in your household. With its rich flavors and tender meat, this recipe is a must-try for anyone looking to expand their culinary horizons.

In conclusion, Sim's meals are not just about sustenance; they're about connection, love, and community. By sharing our recipes with you, we hope to inspire you to cook from scratch and nourish the people you care about most. Join us tomorrow at 5 pm as we dive into Pappas' Braised Pork Ribs, and don't forget to tune in regularly for more delicious and affordable meals that will become a part of your culinary journey.

"WEBVTTKind: captionsLanguage: enhey everybody how are you doing today happy friday um so go and do one of my kind of favorite dishes and i know a lot of you are going to go what do you mean your favorite dishes here a carnivore and this is a vegetable dish but i'm doing it for a couple reasons one as some of you may or may not know i have some inflammation issues i have ra and um external lupus so it gives me some inflammation my triggers are sugar and dairy which i'm typically pretty good about not eating but being trapped at home and liz baking a little bit more and me eating things that i shouldn't eat i've been a little flare-up let's just say we're just going to call flared up and so this is a great kind of reset dish for me it is a sweet potato um and bean stew now sometimes i'll make this with chickpeas i'll make it with white beans um today i had some dried um some dried black beans that i cooked in some water and and beans are super easy to cook guys and i actually find it you know i've been using a lot of campings because when i first went to the stores that was all that was available now i'm out of all those canned beans and we're into some dried beans so with the dry beans i just rinse them and then they go in cold water and then after the uh about three times water to beans don't salt them and then i put in like a chunk of onion garlic clove bay leaf you could put in some herbs if you want and i just simmer them in there until they're tender and they're ready to use so sweet potatoes we haven't been peeling potatoes and beets and stuff everybody keeps asking why so today i'm gonna peel we're gonna make the peelers happy today it's all about making the peelers happy so first thing that we're going to do is i have one onion here that i cut up in a dice so it was a medium to large item so about a cup of onion i'm going to put in a couple tablespoons oil i'm using olive today and the onion's gonna go in and we're gonna let that onion start to sweat so pan gets hot you add some fat the fat gets hot we add what we're cooking in this case onions with the onions we're going to put in a little pinch of salt bob's asking would you ever soak the beans overnight yeah you could soak the beans overnight um i i don't see much difference in the texture and so forth of the beans but um if you so if you soak them the word on the street is it um they're less flatulent which is never a bad thing i guess depending on how many people you currently have in your house that could be a very good thing if you're we have three here if you have ten soak the beans so then two cloves of garlic you could slice it smash it uh mince it grate it however you want to do it i'm just gonna put a little thin slice on this um and then that's gonna go in with our onion i always start the garlic a second after the onions because the garlic cooks a little quicker you don't want the garlic to burn or else it is gonna get bitter and we don't want better garlic so in goes the garlic we have any other questions lives yes sinclair is wondering would you ever consider putting a meat in this dish yeah i mean if you wanted to do a meat here you could do a meat you could do a braised meat or ground meat you would brown the meat first and then build the dish exactly how we are it would be a much longer cooking time if it was a stew-style meat you'd need about 90 minutes of cooking time to get that meat tender if it's a ground meat you could probably keep the cooking time just about the same without much problem so now we have our sweet potatoes i have four these are like i'd say medium in size we're just going to put a large dice on it if you're here's a little trick i'm not doing it right now but if you're nervous because potatoes shake a little bit you just shave off a little and gives you a flat base and then a little easier to cut jeffrey's wondering how often you sharpen your knives um i sharpen my knives on a wet stone usually about once a week um but i cook a lot uh you could get a whetstone if you go to corn um they sell whetstones there and they show videos for classes uh they're fantastic the best way to sharpen a knife if there's also some electric sharpeners out there that i've heard good things about i don't personally use them so it's hard for me to say 100 and once we get back to business as usual um a lot of markets and hardware stores offer knife sharpening so all those methods i think work well just depending on what you want to do remember though a steel doesn't sharpen a knife the steel just hones it and helps it hold its edge but it doesn't necessarily it doesn't actually put an edge on the knife so you're going to want to get a wet stone or something professionally a little sweet potato fell on the floor which is making norman very happy i'm going to start adding sweet potatoes which will slow down the onions and the garlic from cooking darlene is wondering if she could use coconut cream instead of coconut milk sure you're going to want to look for something that's unsweetened though i'm using coconut here because i don't want to use dairy but any nut milk will work also so there's a lot of options on what you could you could use there darlene jumping ahead i like it go darlene go what else we got liv as i'm cutting away um amber's wondering how do you keep the potatoes and beans from cooking down too much cook them less there you go you know it's just just keep an eye on it and you know if you need to reduce your simmer drop the temperature get it to the thickness that you want with the tenderness of the vegetable you want and you'll be in pretty good shape um we have angie asking how she can store garlic for a longer shelf cool to dark place it'll last for a while or you could get it all peeled and put it in olive oil and stick it in your fridge and then you have a couple months with it all right so the rest of these sweet potatoes go in and then i have a mixture here these are the spices that i'm using again lots for anti-inflammation situation so i have two tablespoons of turmeric one tablespoon of cracked black pepper which activates the turmeric and then um ground coriander one tablespoon all those are gonna go in now and we're gonna start mixing them so they could toast and open up in the olive oil which is gonna really give them full flavor if so i always throw my dried spices in with the oil in the beginning of the cooking because that way they they'll they hit the oil and dry spices are a lot of oil so they open up and you really get full impact flavor with them shannon is wondering if you would do anything different with frozen diced sweet potatoes no i would do it the same exact way careful with turmeric and stains something that's not in the recipe guys but you could add um i didn't put it in i kind of forgot but it's a nice addition is if you have some fresh ginger or ginger powder um ginger goes really nice with this so you just peel ginger with the spoon i have a grater here i'm gonna grate some of that fresh ginger right in there and it's gonna go really nice with the coconut and the coriander and the onions and the garlic and the sweet potatoes they all play very nice together um kelly's wondering would this process also be the same with regular potatoes if that's all she has yes you could do the same exact thing with regular potatoes no problem at all so now i have veg stock one cup bloodstock's gonna go in when you drop the veg stock take your wooden spoon scrape the bottom of your pan get all those kind of caramelized goodies and the spices and everything to work back into your broth eric is wondering if she could mix sweet potatoes and butternut squash if she doesn't have enough sweet potatoes yes i see you guys have got it now now you're rolling one can of tomato i'm using crushed if you're using whole peeled you just if you're using a whole field you just crush them up you know you could if you didn't have either you just had tomato paste you could use a little bit of tomato paste and a whole bunch of water um that would work also about four ounces of tomato paste to 24 ounces or so water and you'll get a nice tomato flavor um joey's wondering after the stew is complete how long can i keep it refrigerated for this will refrigerate for a week no problem and it freezes great six months in the freezer and now we're gonna put in our coconut milk unsweetened that's gonna give us a good amount of body kathy's wondering if she could have used curry powder instead of turmeric yeah curry powder would be fantastic any spices that you guys have if there's spices that you love that you think work nice with let's just say the predominant flavor here sweet potato and coconut so if there's spices that you think would work nice with that you should go for it cumin would be a nice one curry would be nice ginger garlic onion would be nice smoky paprika something spicy would be good so you could just kind of really customize it and make it your own a couple of fans have asked if they don't like nut milks could they use dairy or would it change the flavor too no you could use dairy no problem i'm not putting dairy in this because dairy causes me personally inflammation so if i'm making something for myself that's anti-inflammatory i'm not gonna put in a trigger um like dairy for me like when i went through my my book um fix it with food and i discovered what my triggers were during the reset it turns out they were sugar and dairy so i you know i still have them but i try to avoid them most of the time but when i'm not good like um i made the birthday cake for liz a couple days ago we ate that then she made oatmeal cookies with raisinets in them i ate all those and then she made biscuits yesterday i ate way too many of those why are you giving me dirty looks this is trying to get me don't tell anybody she's trying to get me all right so this is coming up to a simmer i chopped these walnuts we're gonna add those they don't have to be toasted you could do toasted or untoasted um if they're not toasted they're gonna make the soup a little bit thicker um but if they're toasted they're gonna obviously have a little bit more of a nutty flavor um sarah is wondering she opens uh sometimes when she opens a can of coconut milk it has discoloration does that mean it's spoiled oh gosh i don't know it's never happened to me i would say your nose rarely lies so smell it if it doesn't smell like coconut it smells like something else be concerned and maybe just give it the smallest of tastes not enough to you know hurt you but just enough to know what's going on out of salt if you're using dairy instead of a nut milk does the timing of everything still stay the same everything stays the same you don't have to change anything you don't have to change anything with the technique it all stays the same two pinches of salt i over spilled my salt so a couple people watched your chicken broth video or stock video and they're wondering if vegetable is made the same way minus the chicken yeah but also with the vegetable you could put in some dried mushrooms you could put in some tomatoes you could put in some peppers um but yeah same exact concept a chicken stock cooks for eight hours i cook a vegetable stock for about an hour um any dried vegetables um work very well in a vegetable based stock all right so now this is going pretty good we're gonna start to add our beans so i have beans back here that i beans take about an hour and a half to cook so the beans were cooking obviously i didn't use canned and again i took the beans i rinsed them really good under hot water and then put them in cold water with an onion clove of garlic two bay leaves and we just let those simmer at the very like barely blurble simmer just until they were tender and then they're ready to go and at this point you could drain off your excess liquid and the beans will hold in your fridge for about a week so you could do beans ahead of time if you would like don't put any salt in there when you're cooking them or the beans take too long to get tender um a couple people are wondering if you could exclude the the walnuts that you put on top or they have yeah people have a nut allergy don't put in the nuts or a different knot if they prefer i mean not you could put any nut you want peanuts are delicious in this walnuts are delicious in this pistachios are fantastic in this almonds picking up any nut pecans con all good so that's going to simmer and now i'll start getting some of my little garnishes ready so we have if you have cilantro we're talking about this the other day if you want to if you get cilantro and you want to store um you could wrap it in a damp towel in your fridge it'll hold pretty well there but a couple wraps with the damp towel you can store it on your counter like you would flowers with a little bit of water trim the stems at the bottom place a bag on top and you get a little greenhouse effect and it stays relatively fresh so that's a good trick with herbs for you guys at home i think a lot of times people are afraid to get fresh herbs because they get them and then they they get bad quick i bought these over 10 days ago and they're still holding up good i had them wrap the towel and i just brought them out to the counter and they're in good shape i'm gonna give this a little rough cut we have a fan asking what kind of beans you use today um this is it was a large style black bean but you know any bean works chickpeas black beans cannellini beans pinto beans they all work you know the great thing about beans is beans are inexpensive they have a lot of protein for people that are um vegetarians that are trying to get protein in their diet a lot of proteins and beans and a lot of fiber to me beans are really one of the most complete things you could have in your pantry like i think as a general statement we don't eat enough of them uh you know you get a protein you get fiber you get kind of the whole package so they're really really really good for you i know everybody that's on the keto diet is gonna send me an email that says beans are deaf but in my opinion beans are really really good for you you can see how it's thickening up now because of the tomato the beans the walnuts and the potatoes releasing a little bit of their starch this is really thickening up nicely another thing that we could do if you want to serve this over is on my chef simon instagram page we did that 101 class on rice pilaf so because we've been cooking so much i've been doing like double recipes of peel off so i just have some peel off in the fridge when i need it so i have a little bit of leftover rice pilaf here that could go on the bottom of this stew um if you want to roll any other questions left yes a couple people are asking if there's anything they could do with the liquid from the can of beans the canopies know you rinse it off it's salty it's nasty just get rid of it i have seen people use the chickpea liquid to huh aquafaba and they whip it and i don't know what the hell they do with this weird stuff um yeah i'll look it up listen listen look it up it's a great trick i don't know what scares me anything that's been i don't it's not my jam all right oh tails are almost tender got about 30 more seconds needs a touch of salt it's got really the thing i love about this is you know we started from start to finish here guys and pretty much in 20 minutes you have a dinner that is incredibly healthy um great anti-inflammatory stuff in there if you're doing that kind of thing um and insanely inexpensive like you could feed six people with this and you probably have five dollars in the whole dish so that's that's pretty darn pretty darn good i think all right so i'm going to take a little bit of my rice um we have a fan asking if they're using dried herbs instead of fresh do the measurements stay the same no measurements change dramatically for um if you're using dry herbs instead of fresh you want to cut the cut it down by about two thirds to three quarters driers are going to have especially if they're it's gonna sound weird fresh dry herbs if they're not dry herbs that weren't in the container for like 72 years they're gonna they're gonna have because as they dry the liquid goes away as the flavor intensifies so you're gonna get a bigger lift um from them so two thirds to three quarters um they're gone and you know with most spices dry spices dry herbs after a year their flavor is pretty much gone so if you know if there's stuff that's been in your spice cabinet for i mean my mom is my mom's watching she watches every night thank you mom um but if there's something that's been in your spice cabinet she has stuff in her spice cabinet since i was in high school it's not an exaggeration oh honey it's fine they're dried they taste like not like you you could no chef could discernibly no human could discernably taste what it actually is in the little plastic container so after a year they're pretty much shot so you don't really need them at that point i mean i know everybody's got a lot of time on their hands and a lot of projects on their hands so maybe a thing to do right now is to clean out the you know go through them taste them see which ones still have pop to them see which ones have nothing left and work your way through all right so we take this beautiful stew the sweet potatoes and the beans coconut turmeric right on top there whoa i wouldn't have done that i know jeez liz wouldn't have done it i know i know i know it's you guys are better than me that's a given that's just a given in general um a lot of people are asking for a reminder on where they can find these recipes all right so here's the deal you could find these recipes on my instagram page at chef simon with the y um on my facebook page at chef simon with the y on the food network kitchen facebook page and that's it also if there's a ton of great recipes on the food network kitchen app so if you guys need more stuff that's a great place to go for more stuff that's it and then if you're cooking and you guys have been so great about this what's making me so happy if you do the hashtag simon dinners we get to see what you were making we post it it's great because i love like you know when we started doing these almost 20 days ago now night i think this is the 19th one um people were just making the dish exactly the same and now they're doing like the riffs on it and they're using the technique to customize it to their what they have in their pantry and what they're able to get and it really makes it fun and and that's you know what cooking is all about you know you have some fun with it you feed the people that you love and you know life is good all right again the rice isn't a necessity but if you wanted to do it it's it's a great way to stretch it too it turns out like six meal into a 10 a 10 meal kind of thing now we're down to like 60 cents a person yeah it's really great um has a sweetness from the sweet potatoes and a little bit or that coconut those spices are really coming through nicely um the acidity of the lime at the end just pops it up and even for meat eaters like myself because of the beans and the potatoes it's really hearty and really rich you don't miss the meat which is something that i almost never say so thanks guys we will see you tomorrow saturday um tomorrow we go i'm making my paps my grandfather's um uh braised pork ribs with split peas and ham and oh my god this is one of those other dishes that i grew up eating it is a home run so tomorrow at five i'll be making pap's dish thank you for tuning in tuning in date of time dish at a time we're gonna get through it we are gonna get through it guys hang in therehey everybody how are you doing today happy friday um so go and do one of my kind of favorite dishes and i know a lot of you are going to go what do you mean your favorite dishes here a carnivore and this is a vegetable dish but i'm doing it for a couple reasons one as some of you may or may not know i have some inflammation issues i have ra and um external lupus so it gives me some inflammation my triggers are sugar and dairy which i'm typically pretty good about not eating but being trapped at home and liz baking a little bit more and me eating things that i shouldn't eat i've been a little flare-up let's just say we're just going to call flared up and so this is a great kind of reset dish for me it is a sweet potato um and bean stew now sometimes i'll make this with chickpeas i'll make it with white beans um today i had some dried um some dried black beans that i cooked in some water and and beans are super easy to cook guys and i actually find it you know i've been using a lot of campings because when i first went to the stores that was all that was available now i'm out of all those canned beans and we're into some dried beans so with the dry beans i just rinse them and then they go in cold water and then after the uh about three times water to beans don't salt them and then i put in like a chunk of onion garlic clove bay leaf you could put in some herbs if you want and i just simmer them in there until they're tender and they're ready to use so sweet potatoes we haven't been peeling potatoes and beets and stuff everybody keeps asking why so today i'm gonna peel we're gonna make the peelers happy today it's all about making the peelers happy so first thing that we're going to do is i have one onion here that i cut up in a dice so it was a medium to large item so about a cup of onion i'm going to put in a couple tablespoons oil i'm using olive today and the onion's gonna go in and we're gonna let that onion start to sweat so pan gets hot you add some fat the fat gets hot we add what we're cooking in this case onions with the onions we're going to put in a little pinch of salt bob's asking would you ever soak the beans overnight yeah you could soak the beans overnight um i i don't see much difference in the texture and so forth of the beans but um if you so if you soak them the word on the street is it um they're less flatulent which is never a bad thing i guess depending on how many people you currently have in your house that could be a very good thing if you're we have three here if you have ten soak the beans so then two cloves of garlic you could slice it smash it uh mince it grate it however you want to do it i'm just gonna put a little thin slice on this um and then that's gonna go in with our onion i always start the garlic a second after the onions because the garlic cooks a little quicker you don't want the garlic to burn or else it is gonna get bitter and we don't want better garlic so in goes the garlic we have any other questions lives yes sinclair is wondering would you ever consider putting a meat in this dish yeah i mean if you wanted to do a meat here you could do a meat you could do a braised meat or ground meat you would brown the meat first and then build the dish exactly how we are it would be a much longer cooking time if it was a stew-style meat you'd need about 90 minutes of cooking time to get that meat tender if it's a ground meat you could probably keep the cooking time just about the same without much problem so now we have our sweet potatoes i have four these are like i'd say medium in size we're just going to put a large dice on it if you're here's a little trick i'm not doing it right now but if you're nervous because potatoes shake a little bit you just shave off a little and gives you a flat base and then a little easier to cut jeffrey's wondering how often you sharpen your knives um i sharpen my knives on a wet stone usually about once a week um but i cook a lot uh you could get a whetstone if you go to corn um they sell whetstones there and they show videos for classes uh they're fantastic the best way to sharpen a knife if there's also some electric sharpeners out there that i've heard good things about i don't personally use them so it's hard for me to say 100 and once we get back to business as usual um a lot of markets and hardware stores offer knife sharpening so all those methods i think work well just depending on what you want to do remember though a steel doesn't sharpen a knife the steel just hones it and helps it hold its edge but it doesn't necessarily it doesn't actually put an edge on the knife so you're going to want to get a wet stone or something professionally a little sweet potato fell on the floor which is making norman very happy i'm going to start adding sweet potatoes which will slow down the onions and the garlic from cooking darlene is wondering if she could use coconut cream instead of coconut milk sure you're going to want to look for something that's unsweetened though i'm using coconut here because i don't want to use dairy but any nut milk will work also so there's a lot of options on what you could you could use there darlene jumping ahead i like it go darlene go what else we got liv as i'm cutting away um amber's wondering how do you keep the potatoes and beans from cooking down too much cook them less there you go you know it's just just keep an eye on it and you know if you need to reduce your simmer drop the temperature get it to the thickness that you want with the tenderness of the vegetable you want and you'll be in pretty good shape um we have angie asking how she can store garlic for a longer shelf cool to dark place it'll last for a while or you could get it all peeled and put it in olive oil and stick it in your fridge and then you have a couple months with it all right so the rest of these sweet potatoes go in and then i have a mixture here these are the spices that i'm using again lots for anti-inflammation situation so i have two tablespoons of turmeric one tablespoon of cracked black pepper which activates the turmeric and then um ground coriander one tablespoon all those are gonna go in now and we're gonna start mixing them so they could toast and open up in the olive oil which is gonna really give them full flavor if so i always throw my dried spices in with the oil in the beginning of the cooking because that way they they'll they hit the oil and dry spices are a lot of oil so they open up and you really get full impact flavor with them shannon is wondering if you would do anything different with frozen diced sweet potatoes no i would do it the same exact way careful with turmeric and stains something that's not in the recipe guys but you could add um i didn't put it in i kind of forgot but it's a nice addition is if you have some fresh ginger or ginger powder um ginger goes really nice with this so you just peel ginger with the spoon i have a grater here i'm gonna grate some of that fresh ginger right in there and it's gonna go really nice with the coconut and the coriander and the onions and the garlic and the sweet potatoes they all play very nice together um kelly's wondering would this process also be the same with regular potatoes if that's all she has yes you could do the same exact thing with regular potatoes no problem at all so now i have veg stock one cup bloodstock's gonna go in when you drop the veg stock take your wooden spoon scrape the bottom of your pan get all those kind of caramelized goodies and the spices and everything to work back into your broth eric is wondering if she could mix sweet potatoes and butternut squash if she doesn't have enough sweet potatoes yes i see you guys have got it now now you're rolling one can of tomato i'm using crushed if you're using whole peeled you just if you're using a whole field you just crush them up you know you could if you didn't have either you just had tomato paste you could use a little bit of tomato paste and a whole bunch of water um that would work also about four ounces of tomato paste to 24 ounces or so water and you'll get a nice tomato flavor um joey's wondering after the stew is complete how long can i keep it refrigerated for this will refrigerate for a week no problem and it freezes great six months in the freezer and now we're gonna put in our coconut milk unsweetened that's gonna give us a good amount of body kathy's wondering if she could have used curry powder instead of turmeric yeah curry powder would be fantastic any spices that you guys have if there's spices that you love that you think work nice with let's just say the predominant flavor here sweet potato and coconut so if there's spices that you think would work nice with that you should go for it cumin would be a nice one curry would be nice ginger garlic onion would be nice smoky paprika something spicy would be good so you could just kind of really customize it and make it your own a couple of fans have asked if they don't like nut milks could they use dairy or would it change the flavor too no you could use dairy no problem i'm not putting dairy in this because dairy causes me personally inflammation so if i'm making something for myself that's anti-inflammatory i'm not gonna put in a trigger um like dairy for me like when i went through my my book um fix it with food and i discovered what my triggers were during the reset it turns out they were sugar and dairy so i you know i still have them but i try to avoid them most of the time but when i'm not good like um i made the birthday cake for liz a couple days ago we ate that then she made oatmeal cookies with raisinets in them i ate all those and then she made biscuits yesterday i ate way too many of those why are you giving me dirty looks this is trying to get me don't tell anybody she's trying to get me all right so this is coming up to a simmer i chopped these walnuts we're gonna add those they don't have to be toasted you could do toasted or untoasted um if they're not toasted they're gonna make the soup a little bit thicker um but if they're toasted they're gonna obviously have a little bit more of a nutty flavor um sarah is wondering she opens uh sometimes when she opens a can of coconut milk it has discoloration does that mean it's spoiled oh gosh i don't know it's never happened to me i would say your nose rarely lies so smell it if it doesn't smell like coconut it smells like something else be concerned and maybe just give it the smallest of tastes not enough to you know hurt you but just enough to know what's going on out of salt if you're using dairy instead of a nut milk does the timing of everything still stay the same everything stays the same you don't have to change anything you don't have to change anything with the technique it all stays the same two pinches of salt i over spilled my salt so a couple people watched your chicken broth video or stock video and they're wondering if vegetable is made the same way minus the chicken yeah but also with the vegetable you could put in some dried mushrooms you could put in some tomatoes you could put in some peppers um but yeah same exact concept a chicken stock cooks for eight hours i cook a vegetable stock for about an hour um any dried vegetables um work very well in a vegetable based stock all right so now this is going pretty good we're gonna start to add our beans so i have beans back here that i beans take about an hour and a half to cook so the beans were cooking obviously i didn't use canned and again i took the beans i rinsed them really good under hot water and then put them in cold water with an onion clove of garlic two bay leaves and we just let those simmer at the very like barely blurble simmer just until they were tender and then they're ready to go and at this point you could drain off your excess liquid and the beans will hold in your fridge for about a week so you could do beans ahead of time if you would like don't put any salt in there when you're cooking them or the beans take too long to get tender um a couple people are wondering if you could exclude the the walnuts that you put on top or they have yeah people have a nut allergy don't put in the nuts or a different knot if they prefer i mean not you could put any nut you want peanuts are delicious in this walnuts are delicious in this pistachios are fantastic in this almonds picking up any nut pecans con all good so that's going to simmer and now i'll start getting some of my little garnishes ready so we have if you have cilantro we're talking about this the other day if you want to if you get cilantro and you want to store um you could wrap it in a damp towel in your fridge it'll hold pretty well there but a couple wraps with the damp towel you can store it on your counter like you would flowers with a little bit of water trim the stems at the bottom place a bag on top and you get a little greenhouse effect and it stays relatively fresh so that's a good trick with herbs for you guys at home i think a lot of times people are afraid to get fresh herbs because they get them and then they they get bad quick i bought these over 10 days ago and they're still holding up good i had them wrap the towel and i just brought them out to the counter and they're in good shape i'm gonna give this a little rough cut we have a fan asking what kind of beans you use today um this is it was a large style black bean but you know any bean works chickpeas black beans cannellini beans pinto beans they all work you know the great thing about beans is beans are inexpensive they have a lot of protein for people that are um vegetarians that are trying to get protein in their diet a lot of proteins and beans and a lot of fiber to me beans are really one of the most complete things you could have in your pantry like i think as a general statement we don't eat enough of them uh you know you get a protein you get fiber you get kind of the whole package so they're really really really good for you i know everybody that's on the keto diet is gonna send me an email that says beans are deaf but in my opinion beans are really really good for you you can see how it's thickening up now because of the tomato the beans the walnuts and the potatoes releasing a little bit of their starch this is really thickening up nicely another thing that we could do if you want to serve this over is on my chef simon instagram page we did that 101 class on rice pilaf so because we've been cooking so much i've been doing like double recipes of peel off so i just have some peel off in the fridge when i need it so i have a little bit of leftover rice pilaf here that could go on the bottom of this stew um if you want to roll any other questions left yes a couple people are asking if there's anything they could do with the liquid from the can of beans the canopies know you rinse it off it's salty it's nasty just get rid of it i have seen people use the chickpea liquid to huh aquafaba and they whip it and i don't know what the hell they do with this weird stuff um yeah i'll look it up listen listen look it up it's a great trick i don't know what scares me anything that's been i don't it's not my jam all right oh tails are almost tender got about 30 more seconds needs a touch of salt it's got really the thing i love about this is you know we started from start to finish here guys and pretty much in 20 minutes you have a dinner that is incredibly healthy um great anti-inflammatory stuff in there if you're doing that kind of thing um and insanely inexpensive like you could feed six people with this and you probably have five dollars in the whole dish so that's that's pretty darn pretty darn good i think all right so i'm going to take a little bit of my rice um we have a fan asking if they're using dried herbs instead of fresh do the measurements stay the same no measurements change dramatically for um if you're using dry herbs instead of fresh you want to cut the cut it down by about two thirds to three quarters driers are going to have especially if they're it's gonna sound weird fresh dry herbs if they're not dry herbs that weren't in the container for like 72 years they're gonna they're gonna have because as they dry the liquid goes away as the flavor intensifies so you're gonna get a bigger lift um from them so two thirds to three quarters um they're gone and you know with most spices dry spices dry herbs after a year their flavor is pretty much gone so if you know if there's stuff that's been in your spice cabinet for i mean my mom is my mom's watching she watches every night thank you mom um but if there's something that's been in your spice cabinet she has stuff in her spice cabinet since i was in high school it's not an exaggeration oh honey it's fine they're dried they taste like not like you you could no chef could discernibly no human could discernably taste what it actually is in the little plastic container so after a year they're pretty much shot so you don't really need them at that point i mean i know everybody's got a lot of time on their hands and a lot of projects on their hands so maybe a thing to do right now is to clean out the you know go through them taste them see which ones still have pop to them see which ones have nothing left and work your way through all right so we take this beautiful stew the sweet potatoes and the beans coconut turmeric right on top there whoa i wouldn't have done that i know jeez liz wouldn't have done it i know i know i know it's you guys are better than me that's a given that's just a given in general um a lot of people are asking for a reminder on where they can find these recipes all right so here's the deal you could find these recipes on my instagram page at chef simon with the y um on my facebook page at chef simon with the y on the food network kitchen facebook page and that's it also if there's a ton of great recipes on the food network kitchen app so if you guys need more stuff that's a great place to go for more stuff that's it and then if you're cooking and you guys have been so great about this what's making me so happy if you do the hashtag simon dinners we get to see what you were making we post it it's great because i love like you know when we started doing these almost 20 days ago now night i think this is the 19th one um people were just making the dish exactly the same and now they're doing like the riffs on it and they're using the technique to customize it to their what they have in their pantry and what they're able to get and it really makes it fun and and that's you know what cooking is all about you know you have some fun with it you feed the people that you love and you know life is good all right again the rice isn't a necessity but if you wanted to do it it's it's a great way to stretch it too it turns out like six meal into a 10 a 10 meal kind of thing now we're down to like 60 cents a person yeah it's really great um has a sweetness from the sweet potatoes and a little bit or that coconut those spices are really coming through nicely um the acidity of the lime at the end just pops it up and even for meat eaters like myself because of the beans and the potatoes it's really hearty and really rich you don't miss the meat which is something that i almost never say so thanks guys we will see you tomorrow saturday um tomorrow we go i'm making my paps my grandfather's um uh braised pork ribs with split peas and ham and oh my god this is one of those other dishes that i grew up eating it is a home run so tomorrow at five i'll be making pap's dish thank you for tuning in tuning in date of time dish at a time we're gonna get through it we are gonna get through it guys hang in there\n"