The Home Cooking Survival Guide For Your Busy Work Week

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Welcome to part one of three of the home cooking survival guide to your busy work week. My goal is always to teach you how cooking can change your life in so many incredible ways, and I refuse to let my busy working schedule hold me back from cooking amazing food durning the week. In this mini series, I’ll be breaking down everything it takes to cook incredible work meals that will keep you feeling great throughout busy work week.

This video is brought to you by Daily Harvest and if you want to try it out yourself, make sure you click the link below for three free cups off your first box! In this video I enjoyed a Strawberry & Peach Smoothie topped with homemade Granola and the Sweet Potato and Wild Hash with Homemade Lamb Stock and topped with Crispy Turkey.

Im a huge fan of Daily Harvest because they deliver thoughtfully sourced, chef-crafted foods to your door, all built on fruits and vegetables that can be ready to enjoy in minutes!

Shopping Break Down
2:56- Pantry
3:43 -Farmers Market
5:14 -Local Grocery Store
6:09- Daily Harvest

Prep Breakdown
8:16 - Homemade Yogurt
11:01- Bone Broth
13:05- Homemade Granola
14:42- Homemade Almond/Cashew Milk
16:09 - Crispy Cured Turkey Thigh
18:15 - Salad Dressing
19:18 - Harvest Bowl

Music By Blue Wednesday and Epidemic Sound

[EthanChlebowski]

This video is killer and the intro is spot on: "This is not about cooking 16 chicken breasts and some veggies and stuffing them in tupperware."


I know it works for a lot of people but I cannot eat the same meals over and over. I need fresh ingredients, and new tastes for my meals.

[wendywoo]

Thank you so much for this helpful video. I'm a 60-year-old divorced grandma who used to love cooking/baking--and I was real good. I worked as a cook off & on for many years, but due to physical problems I had to stop 10 years ago. I now work as a receptionist & haven't cooked regularly since that time. I currently live alone in a small apartment w/a lousy kitchen, no range hood, no dishwasher, no garbage disposal, very little counter/cupboard space. Cooking was no fun any more; I just heated things up. I also live right down the street from my job, so I can go home for lunch, which is usually a sandwich or cheese & crackers. But my mother passed away last month & I'll be moving in w/my elderly father in a few weeks--15 miles from my job. I won't get home until 5:45 pm due to the traffic & then I'll have to scramble for dinner when I walk in the door. My mother waited on him hand & foot, making sure he had a good meal every night at 6 p.m . (she was a fantastic cook). Even though he was fending for himself due to her illness, I know he would like a decent meal in the evening. There's no way I'd say "absolutely not" to my dad--if he wants a meal at 6 pm, I'll make him one. But I'm dreading the whole thing. I don't plan menus, I just wander around the store & buy what I want, I don't even budget for food. All this is going to have to change. I can't remember how to cook anything & I'll be leaving the house at 5 a.m. to swim at the local pool--which is a mile away from my job--and then I'll be in the office at 6:20am (I don't have to be there until 8am), keeping breakfast foods available for me at work, I'll have to pack a lunch & sometimes buy TV dinners, then sitting in traffic, getting home around 5:45pm (if I'm lucky) and fixing dinner. My mind is reeling at what lies ahead of me--taking inventory of cupboards/fridge/freezer, keeping track of sales, planning menus, figuring out a food budget & staying within it, hauling it all home & putting it away, prepping as much as I can ahead of time, packing lunches, making dinners, cleaning up in kitchen. I'm so overwhelmed. But I notice that you have a small kitchen, no range hood, limited space, you manage to make great meals using the most basic ingredients, you are giving me hope! I have a crockpot & an Instapot but haven't used the latter yet because I'm scared of it. I have a feeling I'll be depending on those items. I'm trying to lose weigh (60 lbs) and my dad is a very basic, simple meat-and-potatoes man, I'm hoping I won't have to cook two kinds of meals. Since I leave so early in the morning for work, he's on his own for breakfast & lunch, but he's used to that. I just have dinner & weekends to worry about. I feel as though I'm a newlywed again starting all over in the kitchen. But I'm determined to do all this & do it well. Your videos inspire me & I'm sure they'll be a big help. Thanks so much!

[SSDD_NYC]

I could have watched an hour-long version of this and would have still craved more content. Keep this series going!

[cassigonzales]

I stray away from this channel and everytime I come back I can’t figure out why I ever stopped watching! Love this channel ❤️ thanks for all your hard work!

[palakchhabra]

A tip to make yogurt (or curd) at home without fancy ingredients/instruments- just use some leftover normal yogurt (like 1-2 tbsp), and top it with a cup or so of milk, leave it overnight in a warm and humid place and next day you are done!
Across India our moms and grandmoms make homemade curd almost every night. You do need some hit and trial with it thought so that you reach the consistency you desire.

[rafiquipug]

I've left maybe a total of 5 comments on YouTube videos in my life. And I must say: this video is freaking amazing. Thanks Mike for years of education and entertainment.

[ScarletLeo]

Hi! My mom grew up in a village in Greece without electricity, so her way of making yogurt is a great option for those without an Instant Pot. She boils he yogurt to 200°F, puts it in a large bowl with a lid while it's still hot and wraps it in a bunch of blankets or towels to keep the heat in as long as possible. She then places it in the warmest place in the house for a couple days and checks on it from time to time to see if it's the consistency she wants. And that's it!

[cpmc]

Honestly you could probably make this into an individual continuous series. Do a weekly episode showing what you'll be cooking for the work week, make it a longer video and have it as something people watch while they do the same and get some inspiration from you. Or maybe even a livestream weekly of this and upload that after the broadcast?

[hellooutthere]

I am a retired person and I would love to start this as my own side business. You inspired me to cook for myself. I couldn't boil water and spent will much on food and had much food waste. My food budget has been cut down to a quarter of wht it was. All owed to you guys.

[iseeawindow]

High school sophomore here! I just turned post notifications on so that I can watch your videos religiously and learn from the master lol. Preparing to survive alone in college. Thank you for this awesome video!

[nipunc]

Simply outstanding video. Below are some key recipes and ideas mentioned in the video -

8:15 - Yoghurt
10:59 - Bone Broth
13:05 - Granola
14:42 - Nut Milk
16:08 - Turkey Thigh
18:15 - Salad Dressing

[andrewmartin]

Dear Brothers Green, my dear Mother bought me an Instant Pot for Christmas, and this video just convinced me to try and make yogurt and bone broth.

If you could maybe consider creating an Instant Pot recipes video, I am sure many of us would be DELIGHTED.

Thanks for your inspired and inspiring work!

[TS-shxo]

My mom has been making yogurt FOREVER! She doesn’t use an instant pot, just a regular pot. Takes some practice and a watchful eye (I cleaned enough boiled over milk! Not fun). Her yogurt comes out more soury, we eat it with savory foods. And it’s so thick and creamy without straining. Refikas kitchen has a good tutorial.

[matthewgormley]

Dude I’ve just started watching your videos and you’ve changed my cooking life thank you. Also love to see another Philly guy out there killing it

[claudinecyr]

Yogourt: definitely don't need the instant pot. For those who would like to try homemade yogourt without having to buy an instant pot (or save said instant pot for cooking a main course instead) using masson jars and incubating in the oven (non-LED light on) is great too! I even saw a lady do the incubating in a cooler container, using hot water to maintain the temperature nice and warm.

[arnimellner]

oh my god is he using a single burner to demonstrate all these gourmet meals?
he just flexed on all of us

[synnerlig]

In my family we do extra servings when cooking dinner so we can make the next days lunch boxes 😊👍🏻

[annebelle]

I don’t typically comment, but thank you! Not only has them channel transformed with just you running it but also it’s helped me out so much! Every video I’ve watched is so relevant and delicious and easy to follow along to.

[katherineedwards]

I like to add a little gelatin to my homemade yogurt. You can't taste it, it increases the protein content, and it makes the yogurt thicker so you don't have to strain it. It makes the texture more jello-ey, but just whisk it up if you want a different consistency.

[judyofthewoods]

Batching can still be creative and not monotonous. Some great tips in here.

As for making yoghurt, you can make it with as little as a thermometer and a well insulated place - even a thermos will do (but add a bit more insulation like towels etc.). Just heat it up to pasteurisation, let it cool to the high end of the temperature required for fermenting as it will cool off a little. Put in a cosy place for the required time without adding any more power. Keep a few tablespoons to start the next batch. You can also use plant milks to make yoghurt. They all have their own distinctive flavour. If you happen to have some probiotic capsules they work as a starter, but are too expensive to buy just for that purpose, as you only need some for the first batch.