15 Minute Dinners that Will Change Your Life (part 2)

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
00:53 - Sausage & Pesto Pasta
04:33 - Tomato Coconut Curry
09:52 - Lettuce Wraps
13:40 - Cauliflower Fried Rice
Shop the gear in this video below!
Misen 8” chef knife: amzn.to/47pczLJ
Hex Clad 8 inch Non Stick Pan: amzn.to/47AjnXa
Sardel 12” stainless steel skillet: amzn.to/3MViKiF
Sardel 4 QT Saute Pan:amzn.to/46sojfl
Cusinart Food Processor: amzn.to/3ujG3Mo
Mash Potato Masher: amzn.to/3uwYZY8
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Watch Part One Here Here - • These 15 Minute Dinner...
Follow me on instagram @lifebymikeg for behind the scenes action
All music provided royalty free by Epidemic Music
Video Credits
Creator and Host - Mike G
Co-Editor and Producer - Hayden H @haydenhoyl
Blog Writer - Alex C @threehungrybellies

[@ellymacrae792]

If you're running out of under-15 minute ideas, I'd be equally as interested in learning some of your favourite 30-45 minute recipes too!!

[@rosez7870]

Lol

[@emileezeck5451]

Would definitely watch 30min recipes!

[@YouKnowMeDuh]

@@emileezeck5451 Yeah. 30 minutes is fine, but I'm too spoiled for 45 minutes lol 😂

[@Justamommy86]

Lol, I don't know why this comment made me giggle. But totally agree & me too!! 😊

[@nocalvessprinter]

kzbin.info/www/bejne/npSVfI2pr9yiqqs

[@regard321]

My favorite detail about these videos is that the guy never hides his mistakes, or if he tried something and didn't come out like he thought, he says so and makes suggestions on how to adjust. It's really consistent with the message that home cooking does not need some Michelin level of perfection to be delicious. You're tired, things are happening in the household, you make a little mistake. So what? Just keep going and it'll be fine.

[@jeanineskitchen2607]

Just read what you said and as a new KZbin cooking channel, I thought my natural style and mistake filled recipes, would be time to throw in the towel, thanks for this, I'll try to improve, but I like honest real cooks that's why I watch him, I learn so much, I got scared when my pasta dripped onto the stove, but not anymore! TY!!

[@angelinagarcia3748]

So right .... Keep it moving 💯💯😊❤️

[@simonevitiello1448]

Quick tip from an Italian on the pesto. Yours looks quite light green. If you are looking for a bright dark green pesto (fine...with whatever herms you want). It is important to keep very low the temperature, otherwise you will not keep the chlorophyll. Instead of adding the hot water from the pasta (which has salt and some gluten....which are actually nice!) add some ice cubes from the beginning (it will also avoid the heating from the mixing). Your pesto will be creamy and will have an amazing color. then of corse make sure to add it last into the overall mix (also after the pasta), once you have already turned off the heat (don't cook the pesto). Extra tip, whatever nuts you add, toast them a few minutes on a pen before adding them (no need to add any fat). it will bring up the nutty taste. Keep up the good work. Love from italy.

[@MatheusSouza-hy1fm]

Right!! Whatever he was doing with that pesto was killing me!!!

[@gabrielesalvatori6804]

grazie

[@mariacamilaserranomelo6307]

Kind of missing the point with this tips…

[@obsidianwing]

oh i saw that too such a waste adding hot water to it

[@maritzanc]

yeah never add hot liquids to herb sauces...

[@tbray]

I used to love cooking, then depression and anxiety kind of took over and I had a lot of frozen dinners - because easy, right? After watching many of your videos, I now want to get back into cooking, and you're showing everyone how easy and delicious it can be. Thank you for that :)

[@melissawillems7937]

This bro!

[@shayshaymann113]

I too went through this for about 10 months. I’ve only been recently inspired to get back into it again, and will definitely be trying some of these

[@ruthrelyea7388]

I'm so happy to hear that your interested in cooking once again 1. You will be eating better 2. It will cost less 3. Your depression will be a bit less 4. You can have fun with it I love the brothers videos cause they have fun and make yummy meals that are quick and easy plus use regular foods you can find in any store you buy regular groceries at Please enjoy

[@tashataufek6748]

Used to have that problem too. Well let's be honest, still having it once in a while. Hope you're getting better and happy cooking!

[@UmYeaHi]

Yes!!! Every time I feel "uninterested in food" (biggest 🚩 of a depressive episode) I watch these videos!! Such wonderful inspiration to find the *zest* in life 💖

[@adriennedull332]

So, nobody told me that being adult meant you have to think of what to make for dinner was going to be such a strain!!! Thank you for helping with ideas without me spending all afternoon cooking! 😀😀😀

[@LennefalkStudios]

once you realize it can actually be fun and healthy it's a completely different story 🤗

[@sortathesame8701]

Every one of these recipes sound delicious and they don't break the bank even if you are serving a lot of people!

[@alexeimaterov3226]

Always think ahead, you can reuse a lot things. For example my favorite is to make pulled pork in a crock pot. Pork shoulders are quite cheap and very versatile. You can make Pulled Pork, Rice, Black Beans, and Friend Planeness for some Cuban cuisine. Freeze rest of the pulled pork in separate bags for later and defrost as needed. Then you can make Carnitas Tacos or Burritos, carnitas wet burrito for example. You can also mix pulled pork with some home made BBQ sauce and make pulled pork sandwiches with some Cole Slaw and Corn on the side. Or you can take the pulled pork, ground it up and add it to some caramelized onions and pasta to make the good old Russian Makarony Po Flotski. There are so many dishes, just pick your favorite 3-4 and you can use the entire pork shoulder.

[@sierrakearney8886]

@@alexeimaterov3226 thank you! 🙏

[@lindaf114]

Oh my god, right? Why do I have 6 eyeballs staring at me every night at 5pm? Actually make that 8 eyeballs because you know mom has to feed the dog too. 🤦‍♀️ Can't someone else help me out?! Good grief it's the WORST

[@inskeeprulerable]

I love that you left in the mistakes in this video. It's so relatable to when I cook. Is it the worst thing ever to forget a spice until a little later in the cooking? Not really. It's still gonna be delicious, and I'll remember for the next time I cook. Great video!

[@jeanineskitchen2607]

yep,I love he doesnt try to be perfect ever,his hair is a mess he moves fast,luv it all and his end result always hits spot!!! been watching him for years since he was with his brother from the start, man im old!!!🤔

[@MrErizid]

I'm a little late to this party, but my main barrier to cooking with fresh ingredients isn't usually the time to cook. The problem is I don't eat enough on my own to be able to stock a fridge without 75% of it spoiling before I can use it. Most of my cooking ends up being making big pots of Chili, stews or Pot Roasts that last me 3-5 days. I go to the store and buy the ingredients for that one cook. I simply can't stock fresh herbs and vegetables without them spoiling or going to the grocery store every 2 days.

[@annakareninacamara6580]

I also struggle a bit with this. One option is buying frozen things (like frozen spinnach, as he showed). Or I try to adapt my recipies so I buy (not many) certain vegetables that I expect to use in 3 or 4 different dishes along the week or so, so they don't spoil. Also if there's not enough to make a whole other meal sometimes I make a bigger quantity than I need for myself, then freeze the reamining dish so I have something ready in the future. I didn't bring waste to zero yet but it helped reducing it a lot.

[@teampenguin20]

I lived alone for over a decade, and what I would do is find recipes that use similar fresh ingredients, or make a plan to use the leftover freshness in a salad or stir fry or add the veggies to a lunch sandwich or as a side. I also would make a regular sized recipe and divide it up into serving sizes and freeze several portions. Then it didn't go bad, I didn't have to eat the same thing many nights in a row, AND I had several meals in the freezer that just needed reheating on busy nights and then coukd skip the fast food! You can definitely eat fresh! Cooking for one isn't bad, it just takes thinking about it differently!

[@numra25]

It’s important to store fruits and vegetables in a way that extends their freshness. You can’t alway leave it in the container it comes in, food spoils faster that way I’ve found.

[@sickmit3481]

​@@numra25also some fruit and vege actually spoils faster when cooled.

[@grooviechickie]

Frozen vegetables are an excellent option. You can use dried herbs in some instances too.

[@LeviVaagenes]

The thing I love most about your content is that you rarely say we need to stick to a specific recipe, you're always customizing the recipe based on what you have available which makes cooking so much less stressful and accessible to people like me haha LOVE your videos man!

[@itsDrew_K]

Easiest flatbread recipe I've ever learned: equal parts plain greek yogurt and flour, pinch of salt, fry in pan.

[@MimiNwabuokuMD]

Thanks, Drew Kaleto! I am absolutely doing this tonight.

[@itsDrew_K]

@@MimiNwabuokuMD if you’re feeling saucy, add garlic powder and parsley and you have garlic and herb flatbread…

[@jesidillon4593]

Sounds super interesting will try!

[@anh0eline]

I wonder if regular yogurt and extra flour will work as well.

[@itsDrew_K]

@@anh0eline haven’t tried it. Please let me know one way or the other if you do!

[@Davidmaxwell07]

Something I learned throughout my chef career when I forget to add spices like you did in your case. Just move the tomatoes to the side and bloom/toast the spices for a bit. Then mix together

[@canchero724]

Worth scrolling down the comments for this tip. I'm definitely using this the next time I forget to bloom my spices before adding the wet veggies

[@ProHomeCooks]

ahh thats genius, thanks for the tip!

[@dreamervanroom]

@@ProHomeCooks Great! ... and move your pan to one side so the blooming side of the pan gets more of the heat.

[@jaydrathbun]

I was thinking this exact same thing as I watched him do that

[@Davidmaxwell07]

@@ProHomeCooks it’s only one from to your 1000s for me. Thanks 🙏🏼

[@JB12132]

Came across this channel, 4 hours later I had cooked the sausage and pesto pasta. IT WAS INSANE!! Thank you. My wife has added it to the approved list. ;)

[@queenofidlis]

I love your cooking style- so spontaneous! Italian-ish pesto, Indian-ish 'curry', Thai-ish wraps- so nice to use these cuisines as a starting point and then riff on that.

[@teresabl8680]

“Pine nuts are incredibly expensive” toooo real! Glad to know the almond trick now

[@meurteltje]

try sunflower seeds!

[@tony_25or6to4]

They're not that expensive at Costco. I vacuum pack in 1 cup portions and they last years.

[@North63Point]

I know.. I tried to make Pesto at home..it called for pine nuts..

[@scrapnewyork]

As if almonds aren't also expensive

[@loati94]

I just use those mixed nuts snacks that come untoasted and blend a bunch. They give the nutty taste and once mixed with the herbs and oil you can't tell if they were almonds, cashews, walnuts or all of them

[@182punkbunny]

You know gotta respect that he didn’t edit out when he messed up .. cause in every kitchen any cook can mess up at any time and it shows how you just have to roll with it and keep going Which it discourages people from cooking again cause they want to be perfect first time

[@chickenmuffin]

This guy could be bigger than Gordon Ramsay. This is complete fun, relatable, and most importantly useful. Never have I made a Ramsay or Oliver or any “celebrity “ recipe that worked as advertised. This curry was incredible, and I look forward to trying the other dishes.

[@North63Point]

"If you ride for perfection, be tolerant of shame to ride shotgun" 'Don't let perfection be the enemy of the good"-Obama..

[@rileyyyyyy9025]

love your authenticity & “mistakes” - makes cooking & trying new recipes way less intimidating, thankyou!

[@TexasFloridaGirl]

Thank you so much for this! I have all but stopped cooking because I have cooked for 50 years and its just me and my husband now (were in our 60s) and retired and honestly, I cant think of what to cook anymore and I get overwhelmed. This has inspired me to cook these easy and tasty looking recipes! I love how quick your videos are too, not too long to watch and easy to write down the ingredients. Keep em coming. And yes, good idea to being on guest! Thank you so much!

[@junemcg3334]

i love that you take us out to the garden to harvest the veggies and make a trade with the girls (veggie scraps for some eggs --- thank you, ladies!).....it makes your cooking videos all the more enjoyable :)

[@pavel9652]

They need more than veggie scraps. A fully grown chicken typically eats about 120 grams of layers pellets a day. Pellets normally contain wheat, salt, maize, sunflower seed, and oats, and addition of the right amount of protein and minerals. So this is almost 1kg of food a week per chicken. They might need less if they are free-range and can pick insects in the garden.

[@monykalynf3604]

@@pavel9652 mine free range, get scraps and still eat a ton! lol

[@pavel9652]

​@@monykalynf3604 Haha! Don't forget birds are dinosaurs, so they eat a lot, see Jurassic Park ;) Their non-avian brothers and sisters are long extinct since K/T impact event, but birds are going strong and eat a lot ;) I wish we did not exploit the birds so much. They deserve better.

[@Amanda-dt7kq]

Absolutely love your videos. This one is a favorite not just because it is a 15-minute. I love the small "mistakes," adding seasonings late, burning butter. Feels real and relatable. Thank you for the recipes.

[@brandonfullenkamp4723]

Unsure why you came across my feed, but I'm glad you did! This (and the first of this kind) feels actually doable. I love that you show the entire process, not just snapshots of each step. Thank you!

[@jameshasenjaeger5181]

With the cauliflower rice, squeeze the water out just like you do with potatoes when making hash browns, it won’t get as soft and mushy because it will fry more than steam, love all your stuff, really inspires me in the kitchen

[@Madchef8u]

Frittata. That’s a huge go-to for me. With the right gear and experience they help clean out your fridge of all the odd bits of veg and meat trimmings. So satisfying as well

[@kaylagarman]

Yess I always add cherry tomatoes that are on their way out and some pesto and it’s SO GOOD

[@SoloPerICommenti]

the problem of your pesto isn't the different herbs you used (it's a common variant) but the fact that you started cooking it. This way you'll compromise the flavours and it will get bitter. I recommend you to just add the starchy water to the pan and deglaze, add the pasta, mix and turn off the heat. NOW you can add your pesto and mix again.

[@Chaseh1616]

I agree. I’ve noticed pesto tastes more bitter and less exciting when you cook the sauce. Overall, makes it that fresh original taste decline.

[@jessysmith7953]

Exactly

[@cato3277]

Also much better if you grind it with a mortar and pestle. A food processor doesn’t extract all the flavor from the basil like grinding it does.

[@doctorofletters8412]

tried this but I didn't like the fact the pesto was cold.

[@kp6804]

Love your enthusiasm and energy

[@user-ui8sp5th4g]

What a gem of a channel thank you so much!!!!

[@TheKmacialin]

Being Hispanic, when I'm in a rush for dinner I gravitate towards chilaquiles, quesadillas, bean burritos, bean tostadas or a variation thereof. Have you ever heard of entomatadas??! Super easy and super delicious!! 👌

[@ProHomeCooks]

totally agree, did you see my video on Mexican meal prep and why its the best? the only thing is that you need some pre-made salsas or condiments to really make it work so its tricky when your making everything from scratch like in this series

[@North63Point]

entomatadas ? easy fer you to say..

[@hayimemaishtee]

entomatadas salen rapido y facil

[@drewmagnus3564]

I’m really enjoying you cooking with minimal implements, a great reminder we don’t need to wait until we have the latest gadgets. Although it does kinda look like you had to escape your last studio under cover of darkness, leaving behind all your precious equipment!

[@majoroldladyakamom6948]

He had a time frame to move. Two weeks. You can be assured that his kitchen equipment is behind those cupboard doors... 🤣

[@pavel9652]

I also don't believe he left the equipment behind ;) It is a cool story, though, and I find it amusing to see a blackbelt kitchen ninja has less stuff than such kiddo like myself and has to struggle a little bit like everyone else ;) It is a great opportunity to present the stuff from the sponsor. The rest might be buried under a vast pyramid of cardboard boxes somewhere in the storage room.

[@pavel9652]

​@@KikiThaerigen Looks like the last few videos have been filmed in the new location.

[@dr.braxygilkeycruises1460]

I dearly love this channel now and it's only my 3rd video! I adore the way he's able to forget some ingredient (the way WE do!) and then show he forgot and how to incorporate it afterwards. I love how simple yet somehow still intricate the dishes are, too! 🤗

[@paigemurray9073]

Really love your recipes! Been watching your channel for about 6-7 years now! Thank you for teaching us the joy of cooking! :)

[@andrewlee4278]

I love seeing you cook this because I can see the normal cooking process (not just edited cinematic shots). I can definitely see myself using this

[@Tamiiiiina]

I‘d recommend to put a can of chickpeas into the curry, absolutely delicious!

[@Tommygrl1327]

I appreciate that you aren't too precise for these recipes! This is what it's like cooking quickly at home!

[@jessicaesplin]

I love this dude's chaotic energy. This is exactly how I cook. So relatable.

[@WombatMuffler]

Pro tip for any cook out there: If you want your pan to be non stick, always heat up your pan first, then add cold-room temp oil to the pan. Your pan will now be non stick for whatever your cooking. This works especially well with cast iron.

[@lesliedriggers3497]

Does this work even if your cast iron isn’t seasoned well yet?

[@WombatMuffler]

@@lesliedriggers3497 yes

[@woody350ep1]

And carbon steel as well!

[@pavel9652]

Why is this? Does the bit of oil in the contact with the hot surface burn and coat the pan?

[@WombatMuffler]

@@pavel9652 not 100% sure, but that is roughly what I thought the reason it worked was.

[@michellegousios566]

I discovered your channel about a year or so ago and I really love it!! I’m so jealous of anyone who has a veggie garden and CHICKENS!! That’s my dream! Thanks for sharing.

[@tobybryant8597]

I love watching you cuz your real and speak your mind!! thank you!!

[@jocelynsloan7801]

Love your commentary-it’s real!

[@gulnaazafzal8650]

Love your recipes, man! Also, as an Indo-Iranian who ate rice all her life, making rice under 15 mins is absolutely possible. Just rinse rice, add water (about 2-3inches beyond rice level) and bring it to boil and it medium-low simmer for 10-15 mins, you got delicious rice! For an extra oomph, my secret is to add some oil & milk. It makes the rice fluffier and more delicious.

[@bfftalk123]

queen shit

[@helenw495]

Absolutely! Alternatively you can cook rice in the microwave. I do both. Add one whole mug (Great Britain!) of rice, into a large pyrex dish. Then add 1.5 mugs of boiling water. Cover and cook on high for 10 mins. Voila! Whatever made you say that you couldn't cook rice under 15 mins?

[@laurenslameris]

I totally agree! Also you can make a big amount of rice in the weekend, store in the fridge and throw some rice into the curry sauce at the end to warm it back up. Tastes great, some would say even better than fresh cooked rice!

[@EndzMoney]

@Arcadia Does it taste the same?

[@sasi5841]

@Arcadia washing helps get rid of arsenic and starches

[@Ymer85]

I made the tomato curry dish. My curry powder, I think, was a bit dull, so I ended up adding some garam masala as well, and put some canned lentils in there instead of rice or bread. And it was delicious, and very importantly ADHD friendly. I highly recommend. Thank you for the recipe! 🙏

[@Sai-zt6kc]

What is an adhd friendly recipe about?

[@Ymer85]

@@Sai-zt6kc I have ADHD, which can make me miss steps in overly complicated recipes or recipes with too many steps, so when I try out a recipe I also find it important how my ADHD symptoms are during and after. If I get overwhelmed or tired, and in this case, I was totally fine both during and after.

[@FrozenRoti]

Made the basil pesto pasta today. Excellent instruction and very tasty!

[@elenora2024]

you not making everything perfectly and forgetting something here and there made this video sooo enjoyable and really motivating to actually cook something and not worry about doing it wrong. Thank you so much!!!

[@Magziesfuntime]

I know it isn't home made but they have those 2 servings microwave bags of rice that take like 90 sec to heat up you could use those.

[@ricardomorejon9655]

Hey… I love how you left the mistakes on the cooking adventure to foster creative outcomes. Super good video, thanks! And nice to see a bit of Josh ideas from the past :)

[@thabisign8712]

It’s so nice to learn how to cook watching your videos. I love that you use so many vegetables 🥦, and you genuinely look like your having fun.

[@ajay-vu6or]

Wow I just came across tour site this afternoon. Have I ever been missing out!! So happy to find it even though am watching older videos at moment. Working my way through them all. Have cooked all my life but goes to show you are never to old to learn something new? I am learning so much from you! Amazing site!!

[@D7cooper]

Thanks for this batch of quick recipes. I particularly like the Tomato Coconut Curry, the Lettuce Wrap, and the Cauliflower Fried Rice. I'd enjoy seeing guest chefs sharing their quick, go-to meals.

[@shannonr4360]

New subscriber here. I really love this series and they way you present with simple ingredients and really focusing on adding healthy veggies wherever you can. I also love the fact that you show your veggie garden and chickens! It's so satisfying cooking with ingredients from your own backyard!

[@aidamontalvo9443]

The open cabinet shelves are awesome .... keep going.

[@eduardovasconcellos4727]

These recipes are so lovely and approachable. Thanks so much for putting this together!

[@raschelleybear69]

Just made the curry and wow! My whole family loved it!! Thank you!!! Definitely a staple meal in our home now.

[@baylindeloach9938]

I watched you guys endlessly as "The Brother's Green". My life now demands I finally use the skills you taught me, and it's amazing that while you guys broke up you're still producing such awesome content. Thank you so much!!!

[@kriskuhn7524]

I will be revisiting these two videos for sure! Thank you!

[@sandraoxford883]

Loving how care free you are, nothing too specific or over the top. And slight humour too :D Yum!! I'm going to make everyone of these. They look amazing!

[@entertainment6630]

Cook part is never the issue for me, it’s ALWAYS the wash and clean part that stop me from cooking

[@annebeck2208]

If you are doing some of the ones he is doing...2 pans, a cutting board, knives, a stirring thing and blender thing (although he basically cleans it with pasta water in the first one)...if you are just hating clean up....put some in the fridge and eat out of the pan.

[@manicoo]

Alot of meds can be avoided with prepping and cleaning as you go. When you have a few minutes, wash up the dishes you've used so far. Then when it's done there's not 600 pots, pans, spoons and bowls lol

[@DoArtTheMovement]

Lazy af. Clean as you go. I never have anything to clean up afterwards because I literally do all the cleaning as I go. Learn to multitask. It's helpful in all life experiences

[@ravenserpent31]

I love how everything that looks delicious gets the honorary "duuude" just before serving xD 💜

[@DS-wt5yn]

Haha omg yes I never noticed that! He's been doing this for years

[@zebontheweb]

You love that? I hate it.

[@Maplecook]

This is hilarious!

[@RecipesRumble]

Very very nice recipes...loved ur type of customization methods...nice healthy versions

[@Arberler]

Just the pesto sauce alone was worth watching this video! So helpful! Learning the how and why without specific amounts makes you such a better cook. Thank you!!!

[@elkepool3861]

when I need a portion of rice quickly, I get out my fully cooked and frozen rice, reheat it in microwave it comes out fluffy and fresh. The same with pasta.

[@Kai-rc8cj]

Awesome idea!!!

[@jennyjenjen1633]

Never thought of freezing rice, definitely trying it 😃

[@LisaGG]

Careful! The Italians might come for you! ;p

[@kingintrainin]

There's nothing like what you bring to the table (ha!) The enjoyment and passion speaks volumes and I'm sure many would agree. Cooking always seems like a long and difficult process but it actually isn't and your videos are PROOF! Thank you as always!

[@susinok]

One of my standard winter soups is beans, cabbage, and sausage. So satisfying. The wraps look great! I tried the risotto style pasta, and it worked wonderfully.

[@_.A7777]

So much respect to you. I can't even bring myself to thinking of starting a channel and you're crushing it without a can opener!? Mind blown. Thank you for all the inspiration.

[@hugogautier8539]

I'll defenitely add the cauliflower fried rice to my docket looks delicious and super healthy !! Top quality video again thanks :)

[@emilioduarte7089]

Here in Brazil we got something like that. Farofa check it out. But over here we use a lot of bacon and sausage

[@Maplecook]

I saw that at Costco today, and wondered if I should get it

[@Coryswotek]

I just backed their brand new kickstarter that ended a few weeks ago. I'm extremely excited to use their stuff for the first time. I got the whole 12-piece set, and their utensils that go well for them!

[@kat2878]

so glad i found you - best cooking channel i have ever found!!!!

[@johnnys136]

You are a phenomenal Cheff! I love watching and making meals that you present. You make it easy to make such flavorful dishes Thank you for sharing! 🙌🏼

[@kristyreal489]

Love this series! Two of my fave fast dinners: scrambled eggs with swiss cheese, spinach and parmesan (and maybe mushrooms & onions if I have time) or stir-fried asparagus with sunny side up eggs.

[@redbirdsrising]

Cabbage is amazing stuff. I once used shredded cabbage as a substitute for bean sprouts in Pad Thai and it worked brilliantly. I guess considering all the different versions of brassica out there, it’s no surprise any one of them are extremely versatile.

[@tobiasrasmussen4347]

Dude, I’ve just stumbled into your channel, and your casualness about ingredients and using whatever you have available is so refreshing. I’ve read cooking books where whole meals would falls apart if you didn’t have ox tail (who has that available unless you know a butcher?), and you’re just switching out nuts in your pesto like whatever. It’s SO refreshing.

[@michaelhowell7960]

Just made the sausage and pesto pasta... absolutely delicious... thank you so much! (London, UK).

[@Moni-wq1yt]

Can you make a video on how you plan your shopping? What is your rationale, how often do you shop for (fresh) food, etc? How do you organize, etc. Loveeeee your channel!!!!!

[@fheering]

I really loved this video. The recipes are great and I'll surely try each and every one of them. The impromptu script kind of acted as the finishing salt of the whole piece. More than anything, I really liked the "organized chaotic" vibe of the video which, complemented by Mike's recall on his brother Josh, took me back to their joined videos during the Brothers Green period. Cheers from São Paulo, Brazil!

[@cboyle707]

I agree!

[@carlagustka325]

Love all your videos. Thank you.

[@mollhollm]

Much appreciated again, I will be making the lettuce wraps for my family tonight!

[@rwatson25]

I want to say that I stumbled onto your videos, starting with your kitchen organization. I am also a chef and appreciate your knowledge. I am a private chef and so much of what you are passing on is so on point! Thanks you!

[@juliamourdid8696]

Curious, what does a private chef do?

[@rwatson25]

@@juliamourdid8696 Well Julia, in my case I have a few choice clients that I design menus and cook meals for specific tastes and diets. I am constantly in a quest for new recipe designs as well as ingredients. I also will do intimate dinner parties for special occasions.

[@lacemoon8645]

A rustic kitchen is my favorite. Like your studio with the iron piping under the wood shelving.

[@valerieperez8649]

Thank you! Great ideas. Thanks for leaving the missteps in the video. Encouraging!

[@OaklynShea]

I am loving these 15 min meals! You have taught me so much! Thank you so much

[@diditeofilova]

Beginner chef here :) Love your recipes, lots of color and flavor! Thanks for the great videos.

[@hoarexloux5563]

Keep going and goodluck

[@leighlou5345]

I miss your amazing little kitchen, but I love this new place. My first time seeing it. And now you have a bomb ass yard, got your trees, garden, chicken coop, and all. You're set! Love it.

[@voidcheque7019]

Love cooking, but I always just wing it and throw things together. Definitely learning a lot from your channel, and I greatly appreciate it!

[@user-cd5zc1qx5l]

Just made the tomato coconut curry dish and served it with bulgur. It was incredibly delicious and my husband and I ate the entire pot in less than 10 minutes. That's just how amazing it was. Making the falafel tonight following your recipe. Your videos have been so helpful recently and every single thing I tried is worth adding to our weekly list of quick dinners. As soon as I grow enough spinach in my garden I'm making another curry (since I don't like using frozen one). Can't wait!

[@ajxuereb]

Does Misen have a can opener? Asking for a friend.

[@ProHomeCooks]

not yet...

[@collinbarker]

@@ProHomeCooks Not sure if the company exists where you are, but Starfrit is the only can opener that makes the can open with a safe metal disc as the final rather than the standard sidewinder which cuts through the lid, this removes it.

[@hijodelaisla275]

@@collinbarker Sounds great for children.

[@collinbarker]

@@hijodelaisla275 Great for adults too, as the force is biting the lid, rather pushing on the side of the can down on a wonky angle. I have flipped soup cans with a sidewinder, and never an issue with a starfrit

[@brendanrandle]

@@collinbarker tupperware do one that style as well if that's any easier to get

[@notthere83]

Man, thank you so much for that pesto pasta recipe! One can do so many variations of that that it never gets boring. I just tried one with Pesto Rosso, spinach and vegan white sausage and Parmigianino and it's amazing!

[@jsio3820]

Thanks again! great stuff!

[@AllTooHumus]

Made the pasta this evening and MATE it is LUSH. Definitely going to be making that one a regular event, thanks!

[@Joe-kc1eg]

I would love to see more 30 minute to an hour dinners for weekdays and weekends. Thanks

[@ETrevizu]

Thank u. That looks great.

[@elisabethkruger8882]

Thankyou!!!! Very good ideas.

[@FleaChristenson]

Pecans, oilier than walnuts, are amazing in pesto. So far my favorite.

[@dorkwell]

Macadamias too. A great sweetness to them

[@hijodelaisla275]

"amazing"

[@pistolen87]

@@dorkwell Macadamia nuts are even more expensive than pine nuts where I live.

[@FleaChristenson]

Macadamia are cost prohibitive for me. We have pecan trees all over the place.

[@dorkwell]

@@pistolen87 ah I see, I'm in Australia, we grow a lot here

[@cavymomma]

Love that your 'backyard grocery store' looks a lot like mine. You've given me a great idea for using up some eggs and bok choy :-) (Crazy that critters go for the purple bok choy here too, but tend to leave the green ones alone)

[@fluffypenguinbabe]

All of these look amazing, thank you 😁

[@paolasagoni9843]

Italian lady here! Your dishes are amazing. Something doesn't have to be traditional to be good and fantasy is key in the kitchen! I would have added some parmigiano in the pesto before putting it in the pan, but i'm not sure it would have made that much of a difference :)

[@greta8555]

se avesse messo il parmigiano avrebbe cagliato con il calore della padella!

[@burdenslifted]

Love the 15 minute meals. One modification of the Tomato Coconut curry with more veggies, add coconut milk, pumpkin/squash and a little ochro, or substitute the tomato with pumpkin altogether if it's preferred. In Trinidad we have a dish called callaloo which is spinach based, looks similar to your dish but without the curry and tomatoes.

[@AmazonEstherIbia]

Your recipes are insanely lovely. I'm trying so many of them this year in my new home once I move. Thanks for sharing.

[@robbieklein6162]

Such a great teacher! Not recipe-based, it's concept based presented clearly and concisely. 4 mil makes sense.

[@sanjayg377]

There's 1 comment on rice already here, but using a microwave. I haven't tried that myself, since i use a traditional indian pressure cooker, that actually cooks rice in 10 minutes! I cook either basmati rice or the smaller grain 'sona masuri' rice. I believe 1:1.5 cups for basmati vs. water; and 1:2 cups for 'sona masuri' vs. water. Always add some salt and lime juice/extract to ensure rice doesn't stick (unless you like sticky rice). People use oil too but i chose otherwise. If you want some flavor, you can add oil alongwith cumin seeds and other ground spices! Other uses of pressure cooker? Going back to Indian cuisine, there's potato curries, lentils/dal, and numerous other veggie combinations. Go wild!

[@ReeceSpencer]

I never considered freezing spinach before, it basically totally wilts down anyway so I guess the freezing process breaking it down doesn't really matter. It's always one of those ingredients that seems to go bad before you can use it all.

[@coltykuu]

This series actually has changed my life. So much healthier. Thank you!

[@bradleespear]

thank you! great video

[@aaronv244]

I like how he's a professional chef and yet barely got a smasher and hasn't gotten a can opener.

[@jordanneedscoffee]

You must be new here lol

[@onzeeotherside3848]

it's damn fun to watch you cook, it's inspiring and energizing :) i have a bit of a hard time right now, but your content is motivating to stand up and do something