These 15 Minute Lunches Will Change Your Life
ฝัง
- เผยแพร่เมื่อ 27 พ.ค. 2024
- Get all of my “15 Minute Meal” recipes in my FREE Cookbook: prohomecooksu.com/15-minute-m...
Want to level up your home cooking skills? Then check out my online course, Conquer The Kitchen, which is currently $110 OFF the regular price! ➡️ prohomecooksu.com/ctk-special/
00:00 - Intro
00:31 - Tofu & Brocoli
07:53 - Crispy Chicken & Tortilla Salad
11:34 - Peanut Noodle
16:35 - Leftover Special
Shop the gear in this video below!
Instant Pot Duo Evo Plus 9 -1: amzn.to/30UijMH
Cuisinart 14-Cup Food processor: amzn.to/39z8szL
Carbon Steel Skillet: amzn.to/40LJyaJ
Misen NonStick Pan: amzn.to/47oywe2
Misen Pairing Knife: amzn.to/47Grzoi
Misen 8” chef knife: amzn.to/47pczLJ
--
The complete breakdown and recipes for this video
prohomecooks.com/recipes/15-m...
More 15 Minute Meals - • These 15 Minute Dinner...
Follow me on instagram @lifebymikeg for behind the scenes action
All music provided royalty free by Epidemic Music
Blue Wednesday - Track Title Q
open.spotify.com/artist/7185Q...
Video Credits
Creator and Host - Mike G
Co-Editor and Producer - Hayden H @haydenhoyl
Blog Writer - Alex C @threehungrybellies - แนวปฏิบัติและการใช้ชีวิต
I made the broccoli and tofu in the brown sauce and it's unbelievably good! I could not believe that I made it! Thank you for this amazing recipe 😊
There’s no way you made it in 15 minutes though. He is full of shit.
@@anti-ethniccleansing465 practice and time management gets it under 20ish minutes, and close to 15 minutes if you have no wasted time. 15 minutes doesn't mean exactly 15 because you need time to make that certain types of food, but these recipes are way faster than typical 30 minute recipes that often take over 35+ minutes, so I would take the title with a grain of salt. But I'm no expert in the kitchen, I just respect these videos for making easy recipes without any lengthy prep
@@moomooha234
I would never be able to make these dishes in 15 minutes. I don’t think the majority of people who try them will be able to do so either.
@@anti-ethniccleansing465 I completely agree that although he can make it in 15 mins, the majority of people, including myself, won't be able to after watching the video, but I would say in making these videos he tries to balance taste and time efficiency and when he personally gets it in 15 minutes he makes the video. This obviously doesn't scale 1 to 1 for the average person, but he wouldn't want to generalize the average population's cooking speed because that requires estimation while 15 minutes is completely precise with the one data point he has which is his own time. If he were to make accurate 15 minute recipes it would likely take him 10-12 minutes which he wouldn't be motivated to do.
Sorry for the wall of text, I just wrote everything in my brain.
@@moomooha234
The thing is though, there is even a point in the video where he is super rushing and makes note of the fact that he is almost up on his 15 minute time frame he allotted himself, so he has to rush even more than he had been (if even a seasoned cook is rushing to meet this arbitrary 15 minutes he’s allotted, then yeah-fucking-right that the average viewer will be able to do it). Nobody cooks like that.
When I saw him do that, I instantly felt like I was watching a video gamer do a speed run of a game lol!
If we are pressed for time, we aren’t going to make a dish with this many ingredients and steps in it, you know? We’re just going to throw together a peanut butter and banana sandwich or something simple.
Also, funny that he doesn’t include how long it takes to wash veggies/dry them or clean up/do the dishes/pans/clean his food processor etc etc. That also adds a ton of time and is a main factor of why people go for basic meals when they are short on time or don’t feel like cooking. Hell, I even think he used some fresh garlic in one of these dishes iirc. When I see that in a recipe, I know right away that it’s not going to be a quick meal to throw together lol.
As a time reference: it took me about 40 minutes to make the tofu and brokkoli dish while also cleaning the cooking equipment in between steps and setting the table. Not the quickest recipe in my book, but definetly worth it and still easy and quick enough for an after-work-dish.
I guess he has more experience in cooking and also has a pretty nice kitchen so
@@paulinepeters6443 and don’t forget his sharp knife 🔪
Yeah, I was wondering what universe the pressure cooker comes to pressure in three minutes. 😅
I've made the tofu broccoli a few times. When you make it more than one time, it gets faster!
Yeah, that kind of thing frustrates me. It ain’t a 15-minute meal to my mind.
I mean this sincerely: this is hands down the best cooking tutorial I've ever seen (and I watch a lot of cooking vids). I learned so many new skills from this one video: 1. fuss-free pan-fried tofu (instead of dealing with a bunch of cubes and turning and turning--honestly brilliant to just fry 4 slabs THEN cut into cubes; 2. a quick, healthy avocado-cilantro dressing; 3. how to effectively deal with rice paper (thank you!); 4. why soba noodles taste best with peanut sauce--oh and also how to make a quick peanut sauce! and why you should cook it for a little bit. AWESOME vid. Thank you!
the fuss free pain fried tofu was the greatest hack Ive seen. I can't believe I have been frying tofu wrong this whole time!! no more turning and turning cubes!
These guys have always done amaziinnmggg recipes! The Thai style coconut soup from years ago is a total staple in my house!!!!
This guy is simply amazing, he's a great teacher. The amount of info I learned about cooking from just a few of his videos in just one day is incredible. And I love how he doesn't need to do everything perfectly and can sometimes show his mistakes and just adapts like we normally have to do when we're cooking.
you need to watch more tutorials
AGREE STRONGLY!!!
For the broccoli dish, don't add the cornstarch in at the start. Mix it with a bit of water to form a slurry and add it about 30-60s before you kill the heat, otherwise the sauce browns too quickly
I am allergic to corn starch.
@@leesteal4458 arrowroot is a good option too, I prefer it to cornstarch as it gives a clearer, less cloudy sauce
@@chelelight5107 Thank you.
What’s the point? It’s going to be brown anyways since he used soy sauce and mostly brown-colored stuff.
He can use flour instead of cornstarch it's the same as we use in France for the roux (butter and flour mixed and cooked to add density into a sauce). Furthermore flour is cheaper 😉
I finally know why my mom loves her instant pot so much
Quick tip when using pressure to cook rice. If you don't open the lid after releasing pressure, the residual steam inside the cooker will continue to create mild pressure that will flatten and shmoosh the rice together. So once pressure is released, open lid, fluff gently with a fork to separate cooked grains, then close lid to keep the rice hot. This way you get perfect rice everytime!
Thank you! I was about to make some rice in the pressure cooker so this is great to know : )
I do that even with my non-cool, old-style rice cooker.
I’m super old school, and don’t have a rice cooker but have a pressure cooker, thank you for the tip cuz one pot rice I find is draining lol
Additional advice..put a drop of cooking oil into the pot ...not too much water... otherwise rice will turn soft soggy ...cooked rice ...easy to scoop..easy to wash n no rice crumbs ...
@@samiakuma
Yep. Turning that “keep warm” button off is KEY!
I always like the fact that you're not a gate keeper when it comes to food. You encourage people to add in what they like.
i've never watched cooking videos on youtube but i was super invested in this whole thing. i love how you show the little things, and even include small mistakes. it just makes everything feel so much more real and true to the experience of actually cooking. plus the break you took to work in your yard was so wholesome!
When you were talking about your garden and things "surviving the winter" I had to chuckle out loud.
Down here in Florida the only time that we can grow cilantro, cabbage, and broccoli is during the winter.
dude you have come so far since "brothers" and i love how simple ingredients and basic techniques and frankly frugal living makes for good food.
You make cooking feel so much easier and less overwhelming. I cannot wait to make these recipes this week. Thank you!
The Tofu broccoli is amazing. I added some shallots and spring onions to it and added some Sambal Badjak and Tamarind concentrate to the sauce but left out any sweeteners. It's better than any takeout I've had no cap.
I made this first dish tonight. T H I S S A U C E …SLAPS! My gawddd, thank you! I made it with carrots, celery, and onions instead of broccoli because I had it in my fridge.
love the adjustment, that's called being a Pro Home Cook 👌
Did you use cooking wine? Or can you go without it
@@OOSKicks you can always substitute any stock for wine!
@@ProHomeCooks Use 1 and 1/4 c of water per cup of rice. Cook 2 to 3 mins in instantpot. Let it sit 10 minutes and then release pressure. TOTALLY GONNA TRY THAT TOFU STIRFRY. 👍🏾
I love the way you put it together, I wish you was my husband I'd be soooo happy Lol !!! Happy New Year and thanks for your amazing kitchen skills 🎊🎉🥂♥️You Rock!!!!
Really enjoy your additional footage of the plants, animals, gardening and DIY!
Please continue !!! Or even separate videos would be great
You make me excited to cook again. I’m a full time working mother of three, so this is saying something. Thanks for the fast recipes that are so tasty and fresh
These are the kind of Americans who embrace other cultures via food. No easy feat since food is utterly sacred, divisive, and contentious in many parts of the world. Such foodie folks give me hope, we can do much just by opening our kitchens and minds. Subd and thank you for what you do.
"This isn't walnut, but this is an example of a bowl."
Ah. Yes. The famous bowls I've heard so much about. Finally, I get to see one with my own eyes. 😂
its been worth the wait.
This video reminds me of the time when I was learning how to cook. I had just got the diet plan (created it from NextLevel Diet) at the age of 25, and started preparing my own meals from the food I got in the plan. I was so motivated back then. I broke my barriers when it comes to amount of food I can eat in a day, resulting in noticeable gains for a newbie. I recommend everyone to take care of their diet first, the rest will come naturally.
As a woodworker, that walnut tree was the biggest treasure of the whole video! I'm super jealous. Also loved the trick to cook rice quickly in the instapot, thanks!
as a chinese, when i cook most of my sauces come from oyster sauce, soya sauce and sesame oil. if you cant get all those, these 3 should get you through a lot of chinese cooking. sometimes i use chinese cooking wine and mirin, depending on what i cook. really enjoyed watching your videos since I discovered your channel!
I absolutely ADORE how you don't try to make the process of cooking look perfect like most other videos. They usually edit it out or take their time when handling stuff but you're so realistic I love it so much. Thank you 🥲🥰 don't change!
I agree!!!!
This. So much. Also... how he always says "use whatever you have on hand". He does a fantastic job of embodying real home cooking. He's obviously way higher skilled than I am, but he presents himself as my equal. A sign of a real master of the craft.
You are awesome, best cook ever!
Super impressed with the development of the content of your channel. The vision is crystal clear, your production quality has steadily improved, and the content, tempo, and delivery is awesome. You should be super proud! Happy 2021!
thanks Matt
@@susanweber5089 I think telling someone that they have improved is a GREAT compliment! No one wants to think they haven't made any progress after doing something for a while! To me, this channel has gone from one I check in on occasionally to one I make an effort to not miss a single episode!
Okkkkokk
@@sortathesame8701 exactly.. Just saying u are the best seems like u are just saying to maje others feel good.. I like compliments like these bcz everyone strives to be better and if I am getting better then what I was then that's the best compliment.. If the channel wasn't good then I would not be watching it for such a long time to notice the growth
@@susanweber5089 I actually think this comment was the best compliment I read in the entire video! It’s honest, not a generalisation while still acknowledging the amount of work that was put into the vision of the channel
Quick tip for the rice paper: use a pan filled with water instead of a bowl. That way the paper can't break. Beautiful video! I enjoyed it a lot!
Good tip
I like the fact taht you are not afraid to show and make little "mistakes" in the vid - God bless - all great techniques, tips and recipes.
Have you considered making a video on how you prep and store your fresh produce? For example, you always seem to have fresh green onions, but mine seem to go limp quickly. Interested in your method for this, since it's a vital skill for home cooks.
For green onions, leave the roots on and store in plastic bag or ziplock with moist paper towel or kitchen cloth (I soak the corner of the towel, it needs to not be wet). The important thing is to reduce air in the bag as that allows the vegetables to ripen or decompose. I left for three weeks over the winter break and came back to fresh green onions. This method works great for lettuce too.
this is actually all covered in my Conquer the Kitchen course but I can try to incorporate more of this in the TH-cam content moving forward.
Best way I've found is just put them in a glass, cover the roots w/ water and set them in my kitchen window. They will last at least a month if u you change out the water regularly and if you use only the green part, it will regrow.
I’ve planted green onions outside in a pot about two years again and they have continued to grow through two whole winters and I haven’t maintained them really at all! If you cut them off right above the base they will continue to grow
put the green onions in a glass of water on the window sill, just cut off what you need, they will stay fresh and keep growing for a long while eventually you may want to plant them.
The cooking show that's never boring. You can make boiling an egg exciting from the suspense of what you'll do with it afterwards.
Thank you so much for what you do is a service to regular people trying to learn how to cook for themselves. My husband watches a lot of cooking videos but they,re all about some master chef creating some ultimate meal and they do not inspire me at all to cook but just make it look more stressful and complicated. I love how encouraging you are to people who might be intimidated by cooking and are just trying to put something healthy on the table. My mom never taught me to cook, because she was tired after work, and just needed some quiet time in the kitchen. I never realized what a handicap this was until later in life. But you allow me to believe I can start from the beginning and learn even as an adult and still fit it into my busy life. Thanks and keep doing these. I don’t think the videos have to be always quick beautiful and exciting. I actually like your first videos best where it feels like just a normal guy cooking in a normal kitchen and going through all the steps. Thanks again for your encouraging attitude.
My 10 year old son is OBSESSED with your shrimp tostadas ! Thank you for your work!
All of your recipes take me a good hour to make as I'm still learning to be a quicker home cook prepping everything, but I love all the tips on how to cut things and how to use what you have. Thank you so much for everything you provide!
Yeah had, the same here. What helped me a lot was mise en place. Taken out and slice everything beforehand so that you can work fast when you are at the stove.
Just keep practicing. You’ll get better and better and pretty soon you’ll be multitasking like a pro.
@@toastymcgee9788 I made a full chicken in my pressure cooker today (after learning from one of the other pro home cook vids). Second time making it so far and it comes out so good! Takes a long time still but I'm getting a better hang of it! 😁
You'll get quicker and the food will come out better every single time you do it! Just keep practicing.
dont worry it used to take me a really long time too!
Ok…the trip outside to hang with you in the yard and garden while you chit chat and harvest your veggies, was a real treat!! Love how your videos continue to evolve!
I think you understand Chinese and Korean home cooking well. Thumbs up! That’s almost exactly how we cook here in Asia.
Thank God you saved the lumber. Walnut is beautiful.
You’re a boss in the kitchen! I love how you don’t waste anything! I’ve been on the fence about chickens but I should just do it. Perfect composters!
Yes! we have 5 hens. No roosters so no complaints from the neighbors. I live in suburban development but I'm lucky because the back yard has 6' fence around. I let them free range in my backyard. Any veggie scrapes elicit an immediate dash from the hens. Payoff is beautiful yellow yolk eggs and chicken poop fertilizer. Good luck and I hope you enjoy them as much as I have.
I have 4 hens, and I say go for it! I have them in my garage this week because we have temperatures below 0° F, but other than that they have been so easy, so lovely, so worth it. And yes, they are great composters!
I've been looking for an easy way to incorporate more meatless options esp at lunch time. This was a huge help. Thanks so much.
If you freeze and then thaw the tofu again before cooking it, it will have more of a "chicken like" or "meaty" texture. ☺
So happy to have found this channel! More 15 min meals, please!! 🥳
I love that you don’t act like you’re perfect and everything ends up perfect. It’s refreshing 🥰 great recipes!
It's kinda cool to see you go from a small New York apartment to a big beautiful country looking home, with your own chickens and garden. That's exactly that way I want to live.
Just prepared the first recipe and it came out well! Regarding the sauce, I made some modifications. I didn't have Chinese cooking wine (or any cooking wine for that matter), so I skipped that. I also didn't have honey, so I used one tablespoon of apricot jam. Also swapped out the chicken stock for low-sodium veggie broth. And instead of chopped garlic and ginger, I used 3/4 teaspoon of ginger-garlic paste (can be found in South Asian stores). In terms of consistency and flavor, the sauce was the same as the takeout kind! Thank you, Mike! Happy new year!
all wine can be cooking wine.
Thank you so much for this!
Thanks so much, I go through big spells of having no appetite and was looking through youtube to try and get it back when I saw your video. I got excited and shopped for all the ingredients and made the broccoli and tofu in brown sauce. I ate for the first time in a few days and loved it, and feel so much better. I've batched out the leftovers for the week too. You're a gent, thanks for sharing your skills.
I completely agree about the spring rolls! I love making them with whatever leftovers I need to use up 😋
I love the 15 min meal ideas. Because when I think about it, that’s how I want to cook most of the time. I also love that your recipes avoid sugar. My inflammation issues improved when I tried avoiding things that spike my sugar. Awesome job!!!!
Agreed
I gotta say, your video editing is so well done, cuts all lags and idle times, keeps the action constantly moving and interesting.
Your channel has totally changed the way I eat for a week... same price at the store, but incredibly value-added diverse entrees. Thank you!
As someone who loves cooking and woodworking as soon as you said it was a walnut tree made this video so much better.
An easier method for lunches when working at the office: plan your weekly menu, cook your evening meals with extra portion(s) for lunch the next day. This way you control your portion size, the food for your diet (eg., kosher, diabetes, celiac etc) and saves a ton of money.
This is what I do. I just make bigger dinners and take the extras to work.
That never occurred to me before, I'll be giving that a shot considering my lunches are basically dinner themed anyway. Thanks
I've been taking note of the recipes I make and how many servings they are for me so it's easy to plan down to the wire on how much food I'll need. It works until someone wants to eat MY food instead of theirs 😅
My daughter and I are always thrilled with your content. Learned so much already and we splurged on an air fryer this holiday season. Thank you for all you share and have a wonderful holiday season.
finally a cooking video with someone cooking like me - never measuring, splashing things around, cooking by the feeling. SO REALISTIC. thank you, man
Very relatable video. Eat, run outside do yard work come back inside to eat, runaway garlic, can't find a utensil, using items on hand to get the job done (pan smashing), combining leftovers to make a meal. 👍🏿👍🏿
A friend of mine taught me a pretty similar dish to the Peanut noodels. He uses tahini (Sesame paste) instead of Peanut butter. He adds more or less the same flavour components to it. Such a tasty and fast meal
Thank you for that tip about tahini. I liked the recipe but my roommate is allergic to PB. Now I can make with tahini not pb.
Not allergic but pb gives me real bad digestions, tahini is ok tho so I must try too.
Love this series! I remember you mentioning the challenge of cooking rice in 15 minutes. I'm Indian and of course, pressure cookers are the best way. But as a student, I never had one, so I found a better hack:
If you can soak it even for 15 minutes before you begin cooking, perfect. If not, just wash well, dump in a pan with tons of water, some salt, and boil it pasta-style. Drain off when done, lid on to steam if you have the time. With most white rice varieties, it's perfect in 7 to 11 minutes. Guaranteed.
Great tip! Thank you 😊
Yes Ive seen a lot of Europeans get hate for boiling rice, but you can drain the water at the perfect doneness and get rice cooker quality rice quicker and without a rice cooker.
I have been watching your videos for a long time. You inspired me to do a lot more meal prep. Thank you for all the great tips! Keep em coming!
Looks great! I love that you keep in some of the realness…like forgetting some thing or realizing that maybe you’d do something different. You’re fun to watch.
I really appreciate these quick, healthy meal prep tutorials. They are perfect for people who have busy lives and can't spend too much time in the kitchen. Bravo!
The peanut noodle recipe was unbelievably a delicious dish. I made it in just about 30 minutes, but I definitely plan to make it in the future. Thanks for sharing!
For those who don’t have a pressure cooker:
1. Wash the rice
2. Fill a pan with cold water (relative to how much rice you’re using I.e. more rice = more water
3. Put washed rice in pan, put lid on and bring to a boil
4. Once boiling, turn heat down and simmer for 4 mins with the lid half on the pan
5. Drain the rice and enjoy
Thankyou
yall drain rice?
@@glueball9511 Yes, you should wash your rice unless the recipe says otherwise (paella). But after you cook the rice you shouldn't have any water left to drain. If you added the correct amount of water.
@@yarpenzigrin1893 lol yes this is definately true. final step on the comment is to 'drain the rice' tho lol it makes it sound like rice is pasta
I've been watching PHC videos so long and my life has changed so many times I can't even keep track anymore!
I made the peanut noodles and it literally came together SO fast, was SO easy, and the MOST delicious noodle dish I have ever made!!! I’m absolutely amazed. It was SOOOO good. Please please make that dish for yourselves!
I used sriracha instead of sambal sauce. Instead of mushrooms and cabbage, I just used spinach. I am not the biggest spinach fan but with the noodles, you don’t even taste it. And I used whole grain spaghetti for my noodles instead of soba. And I added chicken. This is literally such a great way to get in veggies, protein, and healthy grains. 🤩
IM PUMPED
Just FYI, "appalled" is the wrong word to use (in this context). I get what you mean though
@@swedishshortsnout5610 I just looked up the definition and realized you’re right woops 🥴 the fact I’ve used that word wrong in so many essays is bad but whatever haha. Ty!
For the spring rolls at the end, I recommend finely chopping up the stems to the lettuce and using them up too. They add more freshness to the rolls than just having the leaves.
I learn something new in every single one of your videos! I love to cook at home but had a baby last year so don't have as much time as I'd like to cook. Thank you for your inspiration and making learning to cook fun again!
Let’s be honest, what’s 15 min for a chef is more like 30-45 for the rest of us! you’re working so quickly and cutting with a speed of light like you’re on Bobby flay competition!
love love your videos! instead of blanching the broccoli (in the first recipe), what my family likes to do is steam it in the same pan (similar technique to cooking pan-fried dumplings/ gyozas). add the broccoli in the pan, saute for some colour, then add water and cover with a lid for a few minutes to steam until it becomes a vibrant green. afterwards, add the sauce to thicken. saves the effort of bringing a whole pot to boil!
I was going to suggest putting it on a tall trivet above the rice. It will be perfectly steamed at when the rice is done.
And the broccoli tastes better that way. Blanching reduces flavor too much for me.
As Asian, we don't do any of those, just add it to the pan, leave it for 5 mins and is ready. But I can understand many people don't like the smell or taste of the broccoli and precook it.
@@Marianna2877 Anytime I ate broccoli while living overseas it had a slightly sweet taste and not as pungent as in the USA. In fact, many of the fruits and vegetables in the USA either have no taste or are very bitter/sour. I think it is because they are shipped too far and are too old. Things just aren't fresh unless you live in a farming community or buy in an Asian market in the USA. Your average American uses canned or frozen vegetables and prewashed salad. I didn't know until I moved away from home that there were fresh versions of vegetables. My mom never went in that section of the store.
@@happycook6737 ah I see why many of Westerners always over cooked the veggies.
We Asian are very lucky to have wonderful fresh veggies and fruits that we can enjoy all year long and yes, most of them have wonderful flavour too.
I’ve never watched your videos before but this was a great introduction. I appreciate so much how you recognize and address small things you could have done differently, like cutting the summer rolls straight in half instead of at an angle, this was so informative and actually inspiring enough to try making these on my own. Thank you!
I ordered the ingredients as I watched this. He is so good with describing everything and makes everything so easy. Absolutely loved this video.
Just made the rice brocoli dish with chicken. I'm 20 and live with my parents, no disrespect but they're both not skilled at cooking and always cooked boring local dishes and never change their dishes so its always the same every week. I've always been quiet talented at cutting greens, meat, etc which is where my cooking interest came from. I cooked for myself today and they ate soup from a can earlier on :p. He never saw me cook or experienced my cooking, so he kinda assumed I couldn't cook or was just bad at it. When I was preparing the ingredients, my dad came in the kitchen and said "Wow you're going all out!" while I just had the most necessary ones. Ultimately I showed my dad the result and he was speechless, he just kept eating and I had asked him if it's good. Well, what you think his answer was? Hahaha thank you for this video man. I'm gonna keep on cooking.
I love that chaos, improvise energy, not bound to recipe kinda vibe that you always give in every videos. I've been following you since years a go.
I've craving tofu these days, and that sauce is REALLY GOOD. I don't know about 15 minutes, but I'ma making that sauce in bulk..
You are so fun to watch. I appreciate the new recipes for my tofu.
How it all came together into that ending dish was just magical! That was impressive. I want to try to make those summer rolls now!
Great video poppin with flavor. Thank y'all. Blessings, julie
You could save some part of that walnut trunk to seed it with some oyster mushrooms or whatever kind you like, seems perfect for that! :-)
Thanks for the great inspirations on "fast food"!
Do you know if the mushrooms will have a different flavor based on wood type?
@@jessicaevans2564 no, I don't know that much about it unfortunately. If someone here knows, please tell us, would be interesting!
Do you ever save the green onion bottoms and plant them? They'll regrow!
Thanks for meal ideas & more.
Great video. I also enjoyed the garden bit in the video too. Thanks !
All these recipes look amazing, and you are great at explaining how to prepare them, without feeling overwhelming. Can't wait to try this recipes. Thank you :)
the rice paper leftover special is the thing we love in my family - the funny thing is I make exactly the same sauce - I just never thought about cooking it so I need to try that. Thanks for a bunch of awesome inspirations - as always!
Love your channel and, as a journeyman cabinetmaker from way back, sending mad respect for milling up that walnut tree!
Wow!!! What an amazing discovery and treat :) Love the ingenuity and homesteading
First meal in and I like it! The food, the editing, the simplicity, how everything is shot, and the cook!
I’ve made soba noodles with peanut sauce before but this recipe changed my life because the herbs really make a world of difference!!!!! I made it with mushrooms, baby bok choy, and spinach and it was delicious and so filling.
I have been watching since your channel with your brother. It's been so cool to see you progress and I just wanted to say your channel is what inspired me to pursue professional cooking almost a decade ago. If it wasn't for you, I don't know that I would have thought I was capable enough to be successful. Thank you for everything you do and for keeping the authenticity all these years and subscribers later.
Like the vibe in the that kitchen. Lighting is placed well.
Love the energy and passion for your cooking! Also good food to pair up with exercises!🔥
Always thankful for your content. Thank you for sharing the yummy goodness!! 🙌🏽
With my instant pot, my rice comes out perfectly with equal parts rice/water, cook for 3 minutes high and 10 minutes natural release (then quick pressure release). Unless my rice is actually garbage and I don't notice it, that's my go to perfect rice.
I think equal parts water and rice is too much water. Even just in a pan on stove I use 1 1/3 cups water to cup of rice.
Great inspiration! Thank you ! 🥦 ❤
I’ve tried all the recipes last week except the rolls and omg the flavour the feeling after eating healthy mess has been a game changer, thank you! Please do more breakfast and dinner!!!
You are really hitting your stride! How amazing to see how much work you've done to make these videos more and more professional and appealing. You've come a long way from your early vids. Congratulations! I wish you many more years of great work.
Mike, you are the energizer bunny, you just never stop, always going. Love your whole philosophy. Fun watching you changing your game over and over getting better and better every show. Thanks for bringing your mojo to my life. Great recipes. Definitely professional consumer, prosumer. You are the man.
Each meal is a vibe istg it goes with your entire set up I love it
Thank you for sharing ! Great ideas!
Love the authenticity. Love that you went with the messed up rice instead of being a perfectionist! The videos are consistently improving!!
Beautiful colours ❤
Love your videos because you give great information in a timely, funny and creative manner. It shows you respect other peoples time with great prep work and editing. TY!
This is one of your best videos, I really like the vlog segments between the meals, it’s nice to see what other projects you’re working on outside of the kitchen. Keep the content coming!
I have never in my entire life tried tofu and I don’t know why it seems like the wildest thing to try in my brain, but these recipes all looked incredible and so delicious. You have to tell me where you got your dishes from because I love them!!! Thanks for another great video Mike!
give them a try! Ive been collecting ceramics over the years but the ones featured in this video are from Noble Plateware
I super agree with both comments i.e. tofu & plates! The creamy-white shallow plate is just beautiful. On Etsy they also have nice ceramics.
Tofu is really nice. It is literally "cheese" made from soybeans. I also like tofu that has been drained, pressed, frozen and then fried. It gives a meaty texture. If you make his recipe consider coating the tofu in potato starch just before frying. Gives added crispy texture.
@@happycook6737 or corn startch ☺
@@KaseyHester Yes but potato starch has a better taste. Corn starch is cheaper so that's a bonus nowadays.
Love the idea of taking left overs from previous dishes for a final dish! I recommend adding a little sugar, salt, and vinegar to the cucumber and carrots inside the spring roll! Kind of like Bahn mi style 🤤Super yummy
Man your channel is so great! Can’t wait to try these out
I know I won’t used these recipes for a while but I like watching you make it
Ok, I’ve made both the broccoli one and the peanut one so far and have LOVED them! They are going on my short list to perfect so they don’t take me so long because wow!! They are amazing! I will try the salad sauce but it will have to wait, I ate my avocado for breakfast because I forgot I needed it for the recipe 😂
Just made the peanut noodles; I used yellow peppers instead of leafy veg, shiitake and enoki mushrooms instead of brown button mushrooms. It was SO yummy I had to start praying and come back on here to *thank you* for this recipe (while still eating)! Still can't believe I actually cooked something so tasty.
Love these 15 min recopies. Thanks.
Pro-level unlocked! Enjoyed watching every minute of this video. Thank you for making me excited about home cooking! I am definitely making the leftover special!