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

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!

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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

[ellymacrae]

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!!

[regard]

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.

[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 :)

[simonevitiello]

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.

[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!

[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!

[Davidmaxwell]

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

[itsDrew_K]

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

[JB]

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. ;)

[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.

[Amanda-dtkq]

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.

[adriennedull]

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! 😀😀😀

[punkbunny]

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

[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.

[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!

[junemcg]

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, makes your cooking videos all the more enjoyable :)

[Madchefu]

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

[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.

[rileyyyyyy]

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

[jameshasenjaeger]

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