If anyone was curious about the Turkish "chicken spice", it's literally called that (tavuk baharatı "chicken spice" or tavuk harcı "chicken mix") and it has (just from one example) sweet chili powders, thyme, oregano, black pepper, ginger, nutmeg, clove, cardamom, onion and garlic powder, salt, cinnamon, safflower flower, cumin, coriander, fenugreek. Occasionaly breadcrumbs as a filler/binder, too. Good stuff, especially if you blend your own!
Thank you for explaining the reason behind why you do certain steps (example: cooking the aromatics) it’s really helped me step up my cooking because I can now use that knowledge to add more dimension to other dishes because I under stand the reasoning behind it lol so thank you!
Just in case you don't know Ethan Chlebowskis channel yet, explaining why exactly we do certain steps in home cooking is basically his whole deal. It's so great to learn all these techniques
I watch these videos knowing damn well that I will not be able to make these meals in 15 minutes, but that won’t stop me from trying. Always appreciate the inspiration and ideas!
12:20: Cutting the pak choi, and adding that to the pan: since the stems and leaves do cook very differently, what I do is to separate them into two piles on the chopping board (roughly- no need to be precise because it's tasty raw!), then chop up the stems and add (similar timings to peppers or mushrooms), then add the leaves 1 minute before the end (treat it almost like spinach).
That way, no "mush"! Also, it gives the stems time to have wilted down a little (and other ingredients like the mushrooms used here) and take up less pan space before the leaves go in (but you could always separate the leaf pile into half to add).
Also, if you're going to add water towards the end, why not add the thinner pak choi leaves closer to then? As you ended up kinda steaming your stirfry with that water while you got the rice bowled up (the leaves would be wilting more whatever the case, with any delay, because the mushrooms are holding a lot of humidity).
You and Adam Ragusea’s videos have helped me feel so much more comfortable just clanking things together and trusting my instincts. If it isn’t “official” it doesn’t matter. I was hungry and it ended up good.
very much often going freestyle in kitchen ends up good and it helps to develop your own taste so after while simply by looking at the recipe u can tell if u will end up liking it or not plus its easier to make adjustments
No doubt that early cooking was similar, just combining whatever had been hunted and gathered. Recipes came later, when we people could enjoy the luxury of obtaining specific ready-to-use ingredients.
That garden is amazing. I can't even get azaleas to grow here in NC. I got the Cosori Lite based on your recommendation and my life has been forever changed.
You are a very good cook. Lots of people here are saying it isn’t possible in fifteen minutes, but yes it actually is. Everything is prepped in advance, which is key, and you are fast. If you work slowly, then of course it will take longer. Also, you are organized with your time. If you know what you’re doing in advance, then absolutely yes! These are fifteen minute meals. Very well done, Mike 😀
MUCH better editing in this episode compared to the bombastic style of the previous video. Minimal, focused on technique, information, and the food. Love it.
I liked all the tips but especially your tip about freezing a chicken breast in a baggie then using the baggie to pound the breast to a uniform thickness. Just yesterday, I vac-packed pre-pounded breasts for cutlets (which I do frequently). But doing it your way, I have the option of using the un-pounded breast for other recipes and if I'm using for cutlets, it's quick and easy. Thanks.
Can you talk a little more about how you create your stir fry sauce combinations? I've learned so much from Pai at Hot Thai Kitchen in part because she points out that, for example, fish sauce is your salty, palm sugar is your sweet, and black vinegar is your sour, and how you want to balance your flavors to give complexity. It's all about WHY you choose the ingredients you did. That opens up a world of creativity when you have a flavor structure to aim for. Thanks!
It is so cool to see how far you've come from cooking in the tiny kitchen with Josh. I still watch those videos. You are always my go to when I need to recipe inspiration.
King Oyster Mushrooms with baby bok choy and egg fried rice is one of my favorite quick dinners to make! You also inspired me to ALWAYS create stock from leftover chicken and turkey carcass. So thank you!
Feeling you on the "there's way more reward in a half-decent homemade meal than a take-out one" for sure. Made *okay* lasagna last night, and while it didn't particularly blow me away, I'm still happy that I gave it a try. And now I have a new recipe for the future that I know I can make! Definitely better off having done that than ordering out again.
I cook constantly and kind of can't stand it (2 year-old and 4 year-old critics in-house) but without fail your videos make me motivated and interested again.
In the real world just the prep alone takes 15 min. So the concept of time is very subjective. Yet it’s nice to get all these fast home style cooking tips from a pro. TY!
I love that this isn't perfect - things are flying out of the pan sometimes and there are spills of sauce here and there - makes me feel better when not everything goes to plan when I try.
Watched you and your brother i would say over 5 years now maybe close to 8. You have a great teaching demeanor and I feel like you would do well as a cooking teacher. You basically taught all of us online including myself. The reason why I love to cook for my family (i am a dad). Happy Holidays!
I'm really enjoying how much you're embracing the garden I'm relatively new to the channel only a couple months but I had watched your fermenting videos I actually had watched quite a few before have you thought about doing something like a raised bed High tint for your go-to veggies during the winter months or maybe even a small aquaponics grow shed when I was learning to cook I found out that a lot of the times it's more about what you're cooking with than necessarily a great Style and if the veg is attractive you seem to go to more trouble to make it better keep up the great work brother and hit this TH-cam thing up for some high tent or aquaponic growing ideas if you go aquaponics think goldfish they can swim in water that has 4 inches of ice on top of it
I'm a fairly recent subscriber to your channel, and I just love your videos. You are so relaxed and personable and cook things that contain the kinds of ingredients I most enjoy using. I swear I can smell and taste each dish vicariously!
You should do a follow up video, or summary of your garden. So many things you would do differently, was it more work than you imagined? Stuff like that, I think it's really inspiring when I see your garden and how you can just walk outside and you've got the freshest of ingredients.
I don’t watch much TH-cam but when I do it usually cooking channels. Your videos always make me want to cook. Your such an inspiration the perfect motivation for why I cook. Thank you for the reminder.
The garden looks gorgeous ! The recipes are fabulous and delicious with different types of fresh vegetables, You are multi talented for prompt cooking, vegetable gardening. Enjoyed your video throughly. Thank you so much !
wow, I remember years and years ago watching this guy and his brother whip up stuff. I think it was “brothers green” lol I have always loved to cook and I am around their age and kind of have a “wing it” style in the kitchen so they were right up my alley. I honestly forgot about them but now this guy has 3+ million subs holy shit. I remember they inspired me to buy a bunch of plastic sauce bottles and I went on a crazy meatball kick from one of their vids.
You are my favorite cook of all time 👏🏼 I love how you pick the veggies from your own garden. And your positive vibe is contagious. I‘m watching your videos even on days when I‘m not planning to cook, because they are so insightful and entertaining. Thank you!
So glad I stumbled upon your channel during covid, now I watch regularly and now I love to regularly cook because I now know what I’m doing in the kitchen haha
You need a stump of wood about knee height to chop you wood on. It helps the lower back and helps from dulling the blade of the axe in the dirt. I like a stump about 3- 2 1/2 feet diameter. Once you start using a stump to chop you fire wood on you will kick your self in the back side for not doing it sooner. It far more ergonomic and efficient use of energy.
I love all your videos! The 15 minute meals are always a hit but sometimes in the winter I love to spend the day cooking one delicious over the top meal that you can smell all day. I’d love to see a video from you showcasing something like that!
I love these videos because while I might not be able to make these in 15 minutes they give great inspiration. And of course with some more practice I'll be able to reduce the time I need to make these dishes
I'm Nigerian and the sauce for the pasta reminds me of dishes back home. Instead of salt and pepper, we mainly use chicken and fish stock as seasoning, it's the best! I love seeing this pasta tangent. Will try it soon 😋
Seriously love this. That’s what I look like in the kitchen. Hectic and rushing. I so appreciate you doing “real life” cooking. You’ve inspired me. Thanks!!
I life this videos and your style cause you incarnate trial and error cooking and just being comfortable in the kitchen and slowly become a seasonal cook with the garden which I really like. Anyway thanks for the video
I agree with you on making many variations and perfecting your technique over years. My mom made the exact same pasta dish once a week or other week. Meanwhile, every time I make pasta, I improvise based on what I have on hand and what I am feeling that particular day. It's like a creative exercise every time. Definitely keeps cooking (and eating) interesting.
One of the things i learnt about the Choy family and mushroom in general is that, don’t hesitate to amp up the heat when you put the mush or choy in, it will give it a very nice burn (if u use cast iron) or just overly well cooked, tho 15s sounds about right cuz they’re easily over cooked! and stop the urge to add water in cuz… there’re so much water in the mushroom and the choy. Just vinegar, soy and seasoning liquids are more than enough 13:2413:37
Chicken & Salad Chicken Heat oil in pan, meanwhile flatten a chicken breast and pat it dry. Mix flour and chicken seasoning on a plate and coat the chicken breast. Cook the chicken on medium heat. Until golden brown then flip and cook the other side. Salad Rough chop any large greens. Mix together salad greens, baby arugula, baby kale, shredded carrot, shredded daikon, parmesan cheese, and sliced apple. Salad Dressing Juice a lemon over the salad add olive oil, honey, and capers. Toss the salad and serve. Stir Fry Rice Rinse 1 cup of long grain rice three times. Add 1 cup of water and Bring to a boil. Then turn the heat down and put a lid on the pot and cook for 15 minutes. Stir Fry Preheat oil in a frying pan, add some sliced ginger and garlic cloves, and cook for a couple minutes. Add sliced mushrooms of choice and cook them down. Add some rough chopped bok choy and them cook down as well. Add some soy sauce, cooking wine, and water, and let it reduce for 15 minutes. Serve on top of rice. Pasta Pasta Bring a pot of water to a boil. Cook pasta according to package. Sauce Preheat some oil in a frying pan and add sliced fennel stalks and 2 cloves of garlic. Add some butter and mushrooms and cook down. Add some white wine or chicken stock and some canned tomatoes. Add the pasta and some pasta water to the suace. Blanch some kale in the boiling water until wilted and rinse under cold water and add to the sauce with some fresh parsley. Top with parmesan and cracked pepper and serve.
Your pasta dish, I do a variation on that all the time, though I do not do GF ingredients, but am now adding legumes, more leafy greens etc to the dish. This is how the mediteranean diet works, add fiber, veggies and fruit to say, pasta and a protein, like chicken and you will have a balanced meal/dish. Health experts all like this as the fiber/protein helps reduce the potential for sugar spikes, so things like pasta, which many people think is high glycemic, is not as high as long grain white rice is, but both are high-ish. We need some carbs in our diets anyway, so adding fiber and protein will reduce the negative aspects of eating carbs. I can do a lot of this within 15-30 minutes, from start of prep to finished dish and is my kind of cooking.
Looking back, for me your most memorable video series was the 'Live like a vegan king on $50 a week'. It was your resourcefulness, your creativity and the waste-not-want-not approach that was so cool. Very down to earth. Loved that. Your homegrown veg looks wonderful, as do these dishes.
In hong kong we shred daikin, add rice flour and fillings and steam it into a thin cake. Then take slices and pan fry them to crisp them up. Its called lo bak go, you should check it out!
i realy like your asian style mushroom dish i recently made a quick pasta dish with mushrooms that i think you and your viewers might like too just sear some mushrooms of your choice in a very hot pan with some high smokepoint oil add a pinch of sugar and salt to make tham release their water after that you can add a bit of garlic and thyme and marjoram to deglaze the pan you use a big splash of madeira and you let the alcohole evaporate after that you can add some veg or beef stock to your liking and a bit butter to emulsify the sauce in the end you just add your pasta of choice (i like fettuccine or orecchiette) and let the sauce thicken even more from the starch a bit of parmesan chesse on top if you like and done. i love this disch it comes together in about 10-15 minutes and dosent need much ingridients and tastes phenomenal you should give it a try
I've been enjoying your videos so much and got so many new ideas for quick dinners. I'd always stick to a recipe and you have inspired me to combine leftover food and ingredients and make incredible dishes. No more food waste. THANK YOU! ❤
I scored the turkey bones from Christmas dinner and I made a Turkey bone broth. In my food box from our local market I got some Kale. I am going to make that Pasta dish for dinner tonight! I will check H-Mart on the way home to see if they have any of those mushrooms. Thanks for the idea!
Yes. I watched a video released 2 months ago with a lot animation and editing. There were many complaints/ constructive criticism in the comments. I'm happy he listened to his fans and dialed it back again. I have loved how calm and laid back he is, one of the things that drew me to him. All of my favorite cooking channel are like this. I don't care for the crazy antics of some creators. I love Kim at Sip and Feast for this reason.
Love your content, keep it up. On a side note get yourself a large round for chopping wood it will save your back, and the edge on your axe, as you are not hitting dirt and possibly stones/gravel with it.
For the pak choi dish, as a Chinese I will say you have done a pretty good job! Btw u can try to add some corn flour at the end to make the sauce thicker, so the veg can be wrapped into the tasty sauce. If you want an alteration from this dish, try add some fresh chili & some chicken breast meat in it, altogether taste wonderful!
Not only are these meals awesome, I love all your plates and bowls! Any chance you can share where they are from? Or if anyone else has any info on these dishes, please share!
I love the content you put up but sometimes it feels targeted to one person meal. I know you could multiply but a series on quick family meal would great!
Bok Choy is Cantonese word & in mandarin is pronounced as Bai Cai, basically bok or bai means white, choy or cai means vegetable😊 The smaller one is called siao Bai cai, xiao is small in mandarin. This is the first time I am seeing 4 diff types of Bai Choy, WOW…they all so beautiful grown, nice ones!! ❤❤
New subscriber. Love your channel and your use of veggies and the different cultural foods. Would love to see a gardening series in the future. I love how you showed the use of fresh garden veggies in various dishes.
I made gluten-free pasta yesterday with homemade tomato sauce, cream tomato sauce, actually with coconut milk so I was actively looking for something different today but of course, now that I’ve seen this, I wanna make another pasta dish because I do have frozen organic kale in the freezer but I think I’m gonna wait a couple of days to have some more pasta. Looks delicious though.
Yoooooooooo. I tried that stir fry this evening. I absolutely LOVED it. The mushroom variety was dope, the flavors were so good. My family, however, was NOT a fan. So I will be making this for my lunches from now on lol.
I made the pasta tonight and it even past the taste test with my fussy partner. The sauce was a bit watery though so I’ll work on that. And we agreed a little bit of sausage would go so well with this. I also personally don’t like leeks so subbed for celery. 🥳
If anyone was curious about the Turkish "chicken spice", it's literally called that (tavuk baharatı "chicken spice" or tavuk harcı "chicken mix") and it has (just from one example) sweet chili powders, thyme, oregano, black pepper, ginger, nutmeg, clove, cardamom, onion and garlic powder, salt, cinnamon, safflower flower, cumin, coriander, fenugreek. Occasionaly breadcrumbs as a filler/binder, too. Good stuff, especially if you blend your own!
Thank you. I will copy and paste it into a word document and experiment with it. 🙂
That sounds phenomenal and like it could spice up a whole lot more than just chicken! Thanks for the additional info.
@@freefoodchef7939 Totally, and there are different baharats for different things, like kofte baharat for meatballs, etc.
ahh thanks for the breakdown here and for reference for anyone seeing this comment, this was used in the first recipe for breading the chicken.
Thank you very much - I will make this recipe up!
Thank you for explaining the reason behind why you do certain steps (example: cooking the aromatics) it’s really helped me step up my cooking because I can now use that knowledge to add more dimension to other dishes because I under stand the reasoning behind it lol so thank you!
its all about building those skills over time so you can apply them to anything you are cooking!
Just in case you don't know Ethan Chlebowskis channel yet, explaining why exactly we do certain steps in home cooking is basically his whole deal. It's so great to learn all these techniques
It was one of the first things that really struck home with me! Aromatics and laying the seasonings - oh my! It works!
Your garden is amazing and it’s fun to see how happy and excited you are about it!❤
You’re literally living the life I want to live. Your videos are so beautiful and inspiring!
I feel the same way!! That garden… and all of the amazing food… all of the kitchen “toys…” Love it all so much!!
I would be very interested in a garden plan video where you take a tour in spring and show what you're putting in the ground.
I watch these videos knowing damn well that I will not be able to make these meals in 15 minutes, but that won’t stop me from trying. Always appreciate the inspiration and ideas!
Exactly, I know it will always take me twice as long but I love his recipes!
12:20: Cutting the pak choi, and adding that to the pan: since the stems and leaves do cook very differently, what I do is to separate them into two piles on the chopping board (roughly- no need to be precise because it's tasty raw!), then chop up the stems and add (similar timings to peppers or mushrooms), then add the leaves 1 minute before the end (treat it almost like spinach).
That way, no "mush"! Also, it gives the stems time to have wilted down a little (and other ingredients like the mushrooms used here) and take up less pan space before the leaves go in (but you could always separate the leaf pile into half to add).
Also, if you're going to add water towards the end, why not add the thinner pak choi leaves closer to then? As you ended up kinda steaming your stirfry with that water while you got the rice bowled up (the leaves would be wilting more whatever the case, with any delay, because the mushrooms are holding a lot of humidity).
You and Adam Ragusea’s videos have helped me feel so much more comfortable just clanking things together and trusting my instincts. If it isn’t “official” it doesn’t matter. I was hungry and it ended up good.
very much often going freestyle in kitchen ends up good and it helps to develop your own taste so after while simply by looking at the recipe u can tell if u will end up liking it or not plus its easier to make adjustments
No doubt that early cooking was similar, just combining whatever had been hunted and gathered. Recipes came later, when we people could enjoy the luxury of obtaining specific ready-to-use ingredients.
That garden is amazing. I can't even get azaleas to grow here in NC. I got the Cosori Lite based on your recommendation and my life has been forever changed.
yes! that little cosori has really been a game changer for me
You are a very good cook. Lots of people here are saying it isn’t possible in fifteen minutes, but yes it actually is. Everything is prepped in advance, which is key, and you are fast. If you work slowly, then of course it will take longer. Also, you are organized with your time. If you know what you’re doing in advance, then absolutely yes! These are fifteen minute meals. Very well done, Mike 😀
MUCH better editing in this episode compared to the bombastic style of the previous video. Minimal, focused on technique, information, and the food. Love it.
I liked all the tips but especially your tip about freezing a chicken breast in a baggie then using the baggie to pound the breast to a uniform thickness. Just yesterday, I vac-packed pre-pounded breasts for cutlets (which I do frequently). But doing it your way, I have the option of using the un-pounded breast for other recipes and if I'm using for cutlets, it's quick and easy. Thanks.
Can you talk a little more about how you create your stir fry sauce combinations? I've learned so much from Pai at Hot Thai Kitchen in part because she points out that, for example, fish sauce is your salty, palm sugar is your sweet, and black vinegar is your sour, and how you want to balance your flavors to give complexity. It's all about WHY you choose the ingredients you did. That opens up a world of creativity when you have a flavor structure to aim for. Thanks!
noted! I've covered a bit in past videos but I'll keep that in mind moving forward.
Great suggestion, that would indeed be very helpful!
It is so cool to see how far you've come from cooking in the tiny kitchen with Josh. I still watch those videos. You are always my go to when I need to recipe inspiration.
King Oyster Mushrooms with baby bok choy and egg fried rice is one of my favorite quick dinners to make! You also inspired me to ALWAYS create stock from leftover chicken and turkey carcass. So thank you!
Feeling you on the "there's way more reward in a half-decent homemade meal than a take-out one" for sure. Made *okay* lasagna last night, and while it didn't particularly blow me away, I'm still happy that I gave it a try. And now I have a new recipe for the future that I know I can make! Definitely better off having done that than ordering out again.
I cook constantly and kind of can't stand it (2 year-old and 4 year-old critics in-house) but without fail your videos make me motivated and interested again.
In the real world just the prep alone takes 15 min. So the concept of time is very subjective. Yet it’s nice to get all these fast home style cooking tips from a pro. TY!
I love that this isn't perfect - things are flying out of the pan sometimes and there are spills of sauce here and there - makes me feel better when not everything goes to plan when I try.
Watched you and your brother i would say over 5 years now maybe close to 8. You have a great teaching demeanor and I feel like you would do well as a cooking teacher. You basically taught all of us online including myself. The reason why I love to cook for my family (i am a dad). Happy Holidays!
I'm really enjoying how much you're embracing the garden I'm relatively new to the channel only a couple months but I had watched your fermenting videos I actually had watched quite a few before have you thought about doing something like a raised bed High tint for your go-to veggies during the winter months or maybe even a small aquaponics grow shed when I was learning to cook I found out that a lot of the times it's more about what you're cooking with than necessarily a great Style and if the veg is attractive you seem to go to more trouble to make it better keep up the great work brother and hit this TH-cam thing up for some high tent or aquaponic growing ideas if you go aquaponics think goldfish they can swim in water that has 4 inches of ice on top of it
I'm a fairly recent subscriber to your channel, and I just love your videos. You are so relaxed and personable and cook things that contain the kinds of ingredients I most enjoy using. I swear I can smell and taste each dish vicariously!
You should do a follow up video, or summary of your garden. So many things you would do differently, was it more work than you imagined? Stuff like that, I think it's really inspiring when I see your garden and how you can just walk outside and you've got the freshest of ingredients.
I don’t watch much TH-cam but when I do it usually cooking channels. Your videos always make me want to cook. Your such an inspiration the perfect motivation for why I cook. Thank you for the reminder.
The garden looks gorgeous ! The recipes are fabulous and delicious
with different types of fresh vegetables, You are multi talented for prompt cooking, vegetable gardening.
Enjoyed your video throughly.
Thank you so much !
wow, I remember years and years ago watching this guy and his brother whip up stuff. I think it was “brothers green” lol I have always loved to cook and I am around their age and kind of have a “wing it” style in the kitchen so they were right up my alley. I honestly forgot about them but now this guy has 3+ million subs holy shit. I remember they inspired me to buy a bunch of plastic sauce bottles and I went on a crazy meatball kick from one of their vids.
You are my favorite cook of all time 👏🏼 I love how you pick the veggies from your own garden. And your positive vibe is contagious. I‘m watching your videos even on days when I‘m not planning to cook, because they are so insightful and entertaining. Thank you!
So glad I stumbled upon your channel during covid, now I watch regularly and now I love to regularly cook because I now know what I’m doing in the kitchen haha
knowledge is power :)
Love the way you’re not too precious to show what really happened. Awesome garden too 👍👨🍳
I would love some videos about your garden! What you plant and when to ensure year round freshness for the cooking.
I always enjoy the recipes that are either dairy free, or can be easily adapted. So many recipes have dairy in them!
You need a stump of wood about knee height to chop you wood on. It helps the lower back and helps from dulling the blade of the axe in the dirt. I like a stump about 3- 2 1/2 feet diameter. Once you start using a stump to chop you fire wood on you will kick your self in the back side for not doing it sooner. It far more ergonomic and efficient use of energy.
never clicked so fast on a video! love these recipes. After 10 hours of work I just cannot stand in the kitchen for an hour!
I love all your videos! The 15 minute meals are always a hit but sometimes in the winter I love to spend the day cooking one delicious over the top meal that you can smell all day. I’d love to see a video from you showcasing something like that!
So many variations for salad dressings make the first dish creative every time. Love the chopped wood shelter!!
I love these videos because while I might not be able to make these in 15 minutes they give great inspiration. And of course with some more practice I'll be able to reduce the time I need to make these dishes
I'm Nigerian and the sauce for the pasta reminds me of dishes back home. Instead of salt and pepper, we mainly use chicken and fish stock as seasoning, it's the best!
I love seeing this pasta tangent. Will try it soon 😋
🎊 mate I have a (Mystery Box) package for you, Text the above username for acknowledgment
Seriously love this. That’s what I look like in the kitchen. Hectic and rushing. I so appreciate you doing “real life” cooking. You’ve inspired me. Thanks!!
Wait! I’m definitely going to need more information about your garden! How does it look so amazing and survive all the freezing temperatures??
I life this videos and your style cause you incarnate trial and error cooking and just being comfortable in the kitchen and slowly become a seasonal cook with the garden which I really like. Anyway thanks for the video
one thing i love to add to veggie stir fries to up the nutrition and satiation is toasting off some cashews in the pan with it all. so good!
OMG, YOUR STILL NUMBER ONE with these minute meals (and you included vegetables). SMILE.
comforting and light is also my favorite combo. Thanks for sharing your tips!!
I agree with you on making many variations and perfecting your technique over years. My mom made the exact same pasta dish once a week or other week. Meanwhile, every time I make pasta, I improvise based on what I have on hand and what I am feeling that particular day. It's like a creative exercise every time. Definitely keeps cooking (and eating) interesting.
One of the things i learnt about the Choy family and mushroom in general is that, don’t hesitate to amp up the heat when you put the mush or choy in, it will give it a very nice burn (if u use cast iron) or just overly well cooked, tho 15s sounds about right cuz they’re easily over cooked! and stop the urge to add water in cuz… there’re so much water in the mushroom and the choy. Just vinegar, soy and seasoning liquids are more than enough 13:24 13:37
There's an awesome lesson in here from taking small inspirations from other chefs. Love you iterating based on what you learned from Jim.
@sipandfeast with a little bit of red!
I love Jim's channel.
would love to see your take on recreating indian food - tikka masala and palak paneer!
I love the chaos in you videos, because that’s how it really is being a home chef.
if you like realistic chaos, wait until you see my next video....
Chicken & Salad
Chicken
Heat oil in pan, meanwhile flatten a chicken breast and pat it dry.
Mix flour and chicken seasoning on a plate and coat the chicken breast.
Cook the chicken on medium heat. Until golden brown then flip and cook the other side.
Salad
Rough chop any large greens. Mix together salad greens, baby arugula, baby kale, shredded carrot, shredded daikon, parmesan cheese, and sliced apple.
Salad Dressing
Juice a lemon over the salad add olive oil, honey, and capers. Toss the salad and serve.
Stir Fry
Rice
Rinse 1 cup of long grain rice three times. Add 1 cup of water and
Bring to a boil. Then turn the heat down and put a lid on the pot and cook for 15 minutes.
Stir Fry
Preheat oil in a frying pan, add some sliced ginger and garlic cloves, and cook for a couple minutes.
Add sliced mushrooms of choice and cook them down. Add some rough chopped bok choy and them cook down as well.
Add some soy sauce, cooking wine, and water, and let it reduce for 15 minutes. Serve on top of rice.
Pasta
Pasta
Bring a pot of water to a boil.
Cook pasta according to package.
Sauce
Preheat some oil in a frying pan and add sliced fennel stalks and 2 cloves of garlic.
Add some butter and mushrooms and cook down.
Add some white wine or chicken stock and some canned tomatoes.
Add the pasta and some pasta water to the suace.
Blanch some kale in the boiling water until wilted and rinse under cold water and add to the sauce with some fresh parsley.
Top with parmesan and cracked pepper and serve.
I hate to be the one to point out these are not in 15 minutes. Closer to 30. It won't stop me from making them, just not on a busy day.
Do you have a cookbook? If not, you should consider. You have the best recipes!
Your pasta dish, I do a variation on that all the time, though I do not do GF ingredients, but am now adding legumes, more leafy greens etc to the dish.
This is how the mediteranean diet works, add fiber, veggies and fruit to say, pasta and a protein, like chicken and you will have a balanced meal/dish. Health experts all like this as the fiber/protein helps reduce the potential for sugar spikes, so things like pasta, which many people think is high glycemic, is not as high as long grain white rice is, but both are high-ish. We need some carbs in our diets anyway, so adding fiber and protein will reduce the negative aspects of eating carbs.
I can do a lot of this within 15-30 minutes, from start of prep to finished dish and is my kind of cooking.
I love chicken with a coating of grated parmesan. You can only use parmesan or mix it with breat crumbs. Love your recipes!
love your vibe and freestyle mode without strict rules
Looking back, for me your most memorable video series was the 'Live like a vegan king on $50 a week'. It was your resourcefulness, your creativity and the waste-not-want-not approach that was so cool. Very down to earth. Loved that. Your homegrown veg looks wonderful, as do these dishes.
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I subscribed because you admitted the bok choy needed less time. It's refreshing to watch a video about food with honesty.
In hong kong we shred daikin, add rice flour and fillings and steam it into a thin cake. Then take slices and pan fry them to crisp them up. Its called lo bak go, you should check it out!
i realy like your asian style mushroom dish i recently made a quick pasta dish with mushrooms that i think you and your viewers might like too just sear some mushrooms of your choice in a very hot pan with some high smokepoint oil add a pinch of sugar and salt to make tham release their water after that you can add a bit of garlic and thyme and marjoram to deglaze the pan you use a big splash of madeira and you let the alcohole evaporate after that you can add some veg or beef stock to your liking and a bit butter to emulsify the sauce in the end you just add your pasta of choice (i like fettuccine or orecchiette) and let the sauce thicken even more from the starch a bit of parmesan chesse on top if you like and done. i love this disch it comes together in about 10-15 minutes and dosent need much ingridients and tastes phenomenal you should give it a try
I've been enjoying your videos so much and got so many new ideas for quick dinners. I'd always stick to a recipe and you have inspired me to combine leftover food and ingredients and make incredible dishes. No more food waste. THANK YOU! ❤
I scored the turkey bones from Christmas dinner and I made a Turkey bone broth. In my food box from our local market I got some Kale. I am going to make that Pasta dish for dinner tonight! I will check H-Mart on the way home to see if they have any of those mushrooms. Thanks for the idea!
Thank you for dialing back the animations. I can watch your videos again :)
Yes. I watched a video released 2 months ago with a lot animation and editing. There were many complaints/ constructive criticism in the comments. I'm happy he listened to his fans and dialed it back again. I have loved how calm and laid back he is, one of the things that drew me to him. All of my favorite cooking channel are like this. I don't care for the crazy antics of some creators. I love Kim at Sip and Feast for this reason.
I love your videos the vibe is amazing keep ip the amazing work and keep posting your videos god bless you and your family
Congrats! 👏👍
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Absolutely love your bok choy beds! Amazing!!
Love your content, keep it up. On a side note get yourself a large round for chopping wood it will save your back, and the edge on your axe, as you are not hitting dirt and possibly stones/gravel with it.
I may not be able to ever cook like Mike, but just watching his process -from harvesting to plating- is just mesmerizing ❤
Your style of cooking is right up my alley. Good stuff.
You’re inspiring me on my 2023 garden beds😊.
yay a new video!!! im in amish country. i get fresh produce most of the year. your garden is fantastic!
I love adding tons of veggies to my pasta!
Im chinese and i love mushy stirfry ^^; I let my cabbages and bok choys steam for an extra five minutes in the juices they extrude from the salt.
I love your garden so much! All That bok choy looks so beautiful
I absolutely love ALL of your videos - they are REAL!
For the pak choi dish, as a Chinese I will say you have done a pretty good job! Btw u can try to add some corn flour at the end to make the sauce thicker, so the veg can be wrapped into the tasty sauce. If you want an alteration from this dish, try add some fresh chili & some chicken breast meat in it, altogether taste wonderful!
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Not only are these meals awesome, I love all your plates and bowls! Any chance you can share where they are from? Or if anyone else has any info on these dishes, please share!
I love the content you put up but sometimes it feels targeted to one person meal. I know you could multiply but a series on quick family meal would great!
Your garden made me think of Thomas Keller's garden at French Laundry in a smaller scale. Great to have one just in your own backyard.
Great to see that the guy is still posting. Nothing but bangers
I love your videos, but why is every discount etc. only available in the US…….
Your garden is incredible! Have you ever made a “how to” video about gardening? I’m in NJ and would love to learn!
Bok Choy is Cantonese word & in mandarin is pronounced as Bai Cai, basically bok or bai means white, choy or cai means vegetable😊
The smaller one is called siao Bai cai, xiao is small in mandarin.
This is the first time I am seeing 4 diff types of Bai Choy, WOW…they all so beautiful grown, nice ones!! ❤❤
Always great content, and the different seasons also adds variety (especially to your salads). Thanks for this dressing and shaved daikon idea
New subscriber. Love your channel and your use of veggies and the different cultural foods. Would love to see a gardening series in the future. I love how you showed the use of fresh garden veggies in various dishes.
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Amazing Job! I love everything about this channel. 🎉
Nice vid!
Side note, when cutting logs, try do it on another bigger log instead of the ground, to prevent blunting of the axe
I made gluten-free pasta yesterday with homemade tomato sauce, cream tomato sauce, actually with coconut milk so I was actively looking for something different today but of course, now that I’ve seen this, I wanna make another pasta dish because I do have frozen organic kale in the freezer but I think I’m gonna wait a couple of days to have some more pasta. Looks delicious though.
I have found to season the chicken then flour it....works awesome and you don't lose any seasoning.
Could totally see you and Sip & Feast do a collab! Love you both!
Curious if you wash your leafy greens like bok choy when you harvest or before you cook, and why?
everything looked soooo good!!! can’t wait to try these
Mike, some inspo for next videos: love to see how you take care of your garden! Please show us some tips 😅
Muchas Gracias... se nota que cocinas en tu casa.. esto es lo que estaba buscando.
Just recently found you. Love your videos! Thank you. You are charming!
I know you probably dont wanna but microwave meals? For hotel staying. Maybe incorporate kettles. But no hotplate or air fryer.
Will you list your favorite vegetable varieties and where you get seed?
you know you can take those mushroom clump bases and dry them. Then grind them up into a powder for umami flavor.
ahh great idea
Nice Cooking Recipes. You have been creative. Thank you for sharing with us.
Yoooooooooo. I tried that stir fry this evening. I absolutely LOVED it. The mushroom variety was dope, the flavors were so good. My family, however, was NOT a fan. So I will be making this for my lunches from now on lol.
Love videos like these. MAKE MORE.
Your garden is gorgeous!
I made the pasta tonight and it even past the taste test with my fussy partner. The sauce was a bit watery though so I’ll work on that. And we agreed a little bit of sausage would go so well with this. I also personally don’t like leeks so subbed for celery. 🥳
Would have love to have that pasta with you 😊