15 minute dinner recipe

Find out your best easy recipe and delicious cuisine in less than two minutes

Find All Easy Recipe — it's free
Healthier
More Variety
More Delicious
BACK

These 15 Minute Dinners Will Change Your Life

i'm guessing when people come to this,channel for the first time they probably,think being a pro home cook means you're,making bread for two days straight or,you're cooking up meals that take hours,to produce,but the truth is i'm busy just like all,of you and a lot of times my meals do,not look like that at all i get home,from a busy day and i'm just trying to,produce a meal in 15 minutes and that's,what a pro home cook is still showing up,when you're tired when you're busy to,put food on the table and that's what,today is all about i'm gonna be showing,you my top four 15 minute meals those,dishes that are super customizable that,i continue to go back to when i'm either,busy when i'm lazy or i just want a,really delicious meal in a short period,of time,so first off here's the new set the new,chrome cook set it won't look like this,for long and i'm not getting rid of the,studio i'll explain all of that later,but here's what we're working with now i,wanted to film a video here before i,renovate and make this more within the,pro home cook style just to have a,little before to compare it to the after,but that's coming over the next few,months for now let's get into the,recipes and the first recipe we're doing,is a 15 minute pasta just a quick tomato,sauce and most people in a flash would,go for a can of tomato sauce like this,or jar but today is about making,15-minute dinners that are still,completely made from scratch that's the,challenge and the best way to accomplish,that are these babies right here cherry,tomatoes why because they are packed,with flavor they're packed with sugar,you don't need to stew them down for,hours and hours to get a lot of flavor,it's going to take a very short period,of time first things first let's get a,pot of water on the burner and just,bring that up to a boil for the pasta,next i'm gonna get a pan on a burner,preheating on a low heat i'm gonna dice,up an onion nice and small so it cooks,quickly and i'll dump in a good bit of,olive oil to coat the bottom of the pan,and there's really not many ingredients,so a high quality olive oil is really,going to help you out so i'll throw the,onions into the pan and start sweating,them down and in the meantime i'll chop,up some garlic and generally i'll just,slice it because it's quicker and i find,that it's a little easier to protect,from burning when you've got those,bigger chunks i'll toss that in with the,onions and cook everything down for a,few minutes,so i'm just sweating the onions and,garlic you can see i'm not really,getting too much color but that is a lot,of flavor now a lot of things are about,to happen salty dump in these tomatoes,whole they'll pop they'll stew down,put a lid on that so they start to break,down now my water is boiling,so i've got some penne here use whatever,you want throw that in there i'm,guessing that's like seven or eight,minutes 12 to 14 minutes that seems,aggressive this is a pretty vigorous,boil i don't think it's going to take,that long if it does we're already,breaking rules so i'm going to keep my,eye on that i'm going to keep my eye on,that in the meantime i'm going to chop,up some parsley you can use basil if you,want and some parmesan so typically i,would microplane the parmesan right into,the pasta but i don't have one right now,i think that works sort of,yeah good not good so let's take a peek,here so those tomatoes look amazing and,typically i would take like a potato,masher but i only have a few tools right,now in this kitchen so let's see like,this might work and i just want to smash,it's really going to speed up the,process,i'll turn that down to very low,i'm telling you that took no time and i,mean that looks pretty damn good to me i,don't even have a spoon to try i'm using,the spatula,so sweet already incredible that's why i,love those cherries a little bit more,salt cracked pepper can i do this with,one hand,not very well check in on the pasta,cooking away so that was like 10 minutes,and this is definitely al dente so watch,how this comes together this is looking,amazing even though that's reduced a lot,totally fine because we're going to add,a lot of liquid right now pasta right,into,sauce,just a little bit of that for now now we,really want the noodles to suck up that,sauce and to create a creaminess with,all of that extra starch like right now,that's looking a little bit weak noodles,look a little bare take a little more of,this create more sauce let that reduce,and get thick okay now we'll get that,cheesy in there,a little more pasta water,now it's looking so much better when,it's at that point we'll add the fresh,you can use basil too a little water to,just thin it out a bit transformation,little pepper,i don't even have a goddamn fork,bon appetit,now don't expect 15 minutes the very,first time you make this anytime you try,something new it's gonna take some time,to get into the flow but this pasta dish,right here is an absolute crowd pleaser,the tomato sauce is loaded with depth of,

These 15 minute dinners are GUARANTEED inspiration

These 15 minute dinners are GUARANTEED inspiration

all right so it's been about one year,since I put out the first 15 minute,dinner video and in that video I,mentioned that I have about 10 go-to,meals when I need a quick dinner but the,truth is being a prom cook is about,showing up day after day to put,home-cooked food on the table and in,order to do that successfully and,actually stay inspired well you need to,be able to make those little alterations,to keep things interesting and that's,what this video is going to be all about,I'm bringing you three unique dinner,options that all come together in under,15 minutes that are all very easy to,customize to keep things fresh and,speaking of fresh we're first going to,take a little field trip to the Garden,because it is the very end of the season,but the garden is still pumping out a,late fall abundance of produce I'm gonna,rummage around and see what I can,collect to use in these three meals the,first thing I'm going to get are some,carrots right here I've got some,multi-colored carrots planted one of my,favorite things ever because the ground,is just like a refrigerator and they get,sweeter as it gets colder over here,you've seen me use this a lot I've got a,bed of some Daikon radish so versatile I,will be fermenting some of this in an,upcoming video but I could use this for,a salad now and then I've got some yummy,fennel over here you can see the tops,have gone droopy because it's so cold,the base is still intact and ready to be,cooked or used raw over here I've got a,lot of baby kale that I'm gonna Harvest,that's good for a salad I also have,bigger like kale trees that have,basically been growing the whole summer,I think that's good for these beds let's,head over to the in-ground bed I planted,a bunch of greens you can see spinach,here lettuce here and arugula so right,here I'm gonna Harvest some of this baby,arugula for a salad look at these nice,gem lettuces starting to take some Frost,damage I gotta get rid of those and,finally my favorite bed of all the bok,choy bed oh this bed just has like four,different varieties of bok choy look at,this just in this patch you have the,purple and then right over here we have,some topsoy growing in like this floret,amazing so I'm gonna Harvest a bunch of,these for a stir-fry I've been eating so,much bok choy if you know how to cook it,right which I'll teach you in a second,it's one of the best stir-fry vegetables,and you can find it these days in pretty,much every Market that is a fall Harvest,if I've ever seen it I'm gonna go inside,I'm gonna process all of these and we'll,start cooking up some 15-Minute Meals so,this first dish is roughly roughly,inspired by a chicken Milanese the,classic Italian Dish from Milan where,you've got a breaded chicken generally,served up with a side salad and I love,the concept of this dish because it's so,easy to make but it's a complete dinner,all you need is a chicken and a salad,and you're good go and what I like,having at my house is a bunch of sort of,single serve pieces of frozen chicken so,if I know I'm going to need a protein,for the next day I'll just pop that out,throw it in the fridge and let it,defrost overnight and boom this nice,chicken breast is enough to support a,meal and I'll keep it right in the,plastic bag and just pound it out nice,and thin like a classic chicken cutlet,well we destroyed that bag we're,bursting out of the seams I'll get that,right on a howl to remove any excess,moisture you know what this is a piece,of fat I'm gonna render that to cook the,chicken in so we're gonna move this to,the side and we'll get our burner on,because we need to preheat a pan of,course you can use non-stick stainless,steel I've got a carbon steel pan here,which will give us a really nice sear,and right away like I said I'm just,gonna chop up this extra piece of,chicken fat get that frying and an,additional bonus remember from the air,fryer video that Schmaltz chicken fat,we'll get that in there just to help,render off that fat chicken fat on,chicken fat now since this is a 15,minute meal I don't have time right now,to do a traditional three-part breading,so I'm going to do a much more,simplified version add a little bit of,flour to a plate we got chicken spice my,parents were traveling actually in,Turkey they brought me back a spice mix,that just said chicken on it smells,incredible I've used it before I'm just,gonna hit that there so we're already,off the Italian wave but that's fine,season things however you want a little,bit of salt just mix that up we've got,our breading got a coating there we go,now we have a really nice simply,seasoned and breaded chicken,and we will turn this and these don't,have to be totally rendered off before,you start frying because they can,continue to render off on the side there,while we pop in this chicken on a just a,nice medium heat we still have some,thickness here so we don't want to go,too high because we want to cook that,chicken through and develop across it's,all about that balance of heat

6 Pro Chefs Make Their Favorite 15-Minute Meal | Test Kitchen Talks | Bon Appétit

6 Pro Chefs Make Their Favorite 15-Minute Meal | Test Kitchen Talks | Bon Appétit

today we're in the test kitchen making,15-Minute Meals I think 15 minutes is,plenty of time efficient cooking is all,about A well-stocked Pantry pulling out,little secret weapons that can kind of,just Elevate day-to-day normal,ingredients it's methods and techniques,that you have at the ready,damn actually this is really good being,able to whip some up quick yeah it's a,good tool set to have,today I'm making scallion fried rice,with a fried egg on top this is like,everything went wrong on my commute home,kind of dish and I got home at 8 30 and,I need to eat now it really speaks to,things that I already have on hand the,rice is key here because obviously a lot,of the work is already done for me and,I'm just amping it up so the fried egg,is going to add a lot of bulk these,sauces are going to add a lot of flavor,and the alliums are going to help anchor,it and give it depth so I'm just going,to start by slicing the whites from the,scallions if you wanted to use an onion,you could but it's definitely gonna make,the prep a little bit longer and I like,to keep things fast a few cloves of,garlic I measure with my heart and then,I'm just gonna grab like two tablespoons,of the butter and I'm gonna put it on,like medium medium high heat drop the,butter in add the garlic and the,scallions and I want the butter to Brown,a little bit that's going to give us,like a Nutty toasty flavor that's just,going to amp up the sesame oil a bit,it's all about just getting as much,flavor from the ingredients that you're,using as you can you can see there's,some color on the garlic now is a really,great time to add the rice,the soy sauce,whatever feels right I'm gonna do a few,dashes the sriracha,and like a dash of the sesame oil,once the rice looks nice and coated I,like to just tap it down and this is,going to allow it to crisp up a little,bit and give it a little bit of extra,texture you'll hear like a dry pop,coming from the skillet and that's how I,know that like the rice has frisked up,I'm gonna add like a tablespoon or two,of oil I'm going to show you my little,trick for getting a a white that's,completely cooked without like,sacrificing the yolk so if you tear,little air pockets into that like,thicker white part you'll get like a,very evenly cooked,white so just tip,and pour the oil on top also to cook,that thicker white part the white is,cooked I know the yolk is going to stay,runny and now it's just about color,I'm done,add some of those scallions on top a few,dashes of soy sauce to season the egg,and some sesame seeds,it's all about the runny yolk for me,it's so good you got the like little,crispy bits from like searing off the,rice a little bit of richness from the,yolk and lots of depth from the,scallions and garlic so this is the kind,of dish that I like would look forward,to at the end of a long day that comes,together super fast it all happens in,one pan like the rice and the Egg and,you don't really have to measure,anything just keep tasting as you go and,you'll be fine,this is a style of Curry that plays,mostly into the sort of Japanese,tradition of Curry specifically using,these like s b,Roux blocks I found that these do an,amazing job of creating this Rich Curry,base with almost no effort I can put the,rice cakes right in there they can just,cook through to bouncy chewy tenderness,this is like the true genius and the,true solve in terms of how you turn a,bunch of disparate elements into a dish,all right I'm just soaking my rice cakes,I never actually know if this does,anything but I'm using um rice cakes,that I've been keeping in the freezer,and they just need to be defrosted,things like ginger and garlic adds so,much flavor to whatever dish they hit so,I'm taking sausage out of the casing I,could use ground meat but using sausage,speeds things up fast trimming the green,beans you don't need to take the tail,off just just the top when they're in,bigger pieces like this I'll just do,like a real fast half chop there there I,just want to cut up my Curry blocks this,is sweet Italian sausage I like to use,sausage because it's seasoned and ready,to go just breaking it up,now for our aromatics that's our Ginger,and our garlic,green beans can go in,all right,that's the roux going in,I want to let these dissolve I want to,make sure like I've got plenty of,thickening power and tightness here,rice cakes can go in,throw a lid on it they're already,starting to soften now,but I want them to be kind of submerged,and coated because that's what's going,to soften them fully all right I think,we're just about there,hmm,little extra pop of salt,I'm gonna put in a piece of butter,a little bit of toasted sesame oil to,finish,is going to bring this thing home,good to go,usually I mean I would frankly just eat,this right out of the skillet call it a,day a little cilantro going on curry,rice cakes green beans a little sausage,so much flavor to have created in such a,little amount of time I think like the,real solve is like just being able

15 minute dinners for busy nights: fast + healthy

15 minute dinners for busy nights: fast + healthy

we have all been there you get home it's,late you're tired it's been a busy week,you're hungry you open the fridge hoping,Something's Gonna jump out of you and,you end up spending 15 minutes just,staring into it and honestly in that,time you could have just made something,really simple and easy these are three,of my favorite meals that I make all the,time I know I can make them in 15,minutes or less this juicy boast tomato,pasta black bean tacos with a little,twist and Teriyaki inspired sticky sweet,tofu we're gonna start with the pasta,and the first step is finely chopping an,onion honestly it's probably the most,work of the entire meal very soon you,will see those cherry tomatoes bursting,in the pan,with the weather getting a little bit,colder now where I am I am just craving,the juicy bowl of pasta I'm not a,professional onion chopper so we're just,going to go back over it,the point is that if you want this to,cook really quickly and have the most,flavor from it you need to cut these,really finely,ah once you have tears in your eyes then,you know it's done we're gonna do four,tablespoons of olive oil in here you can,also use avocado oil but olive oil is,very Italian that's getting hot a few,more chops good luck,starting to sizzle already we have to,get the pasta on the stove that's step,number two,so I'm gonna cut some fresh basil while,we're waiting for that water to boil I,recently got a few fresh herbs to keep,inside here parsley got some cilantro,got some mint leaves got some basil I am,gonna cut some of this,I get a whole lot of those,I gotta check my onions,and so that they don't burn,so the water is boiling the pasta is,ready to go in oil going in some salt,that's the season the pasta but,and now the spaghetti goes in,you can take some tongs and you can fold,this in,so that spaghetti is gonna take eight,minutes,I like to measure out all the,ingredients so that I can tell you exact,amounts I am doing half a cup of walnuts,roughly chopped it adds a little bit of,a crunch a little bit of protein some,healthy fats this one's exciting lemon,we're going to use the zest and we're,going to use the juice I think this is,called a micropane grater,I mean you can skip this but I wouldn't,recommend it it's so easy to add in it's,the finishing touch,so before we add in the tomatoes we're,going to add a quarter teaspoon of dried,chili flakes it's gonna give it a little,bit of a kick a little bit of pepper,a bit of salt keep that mixed in this is,the secret to this pasta we're not even,chopping these Tomatoes we're not even,slicing them up because that can,actually take a lot of time when you,bite into the pasta you're just going to,get these bursts of flavor I'm not going,to stir them around because you don't,want to make it mushy oh it's a good,lemon okay once they've start to burst,on the one side you can,start to just move them around a little,bit get them cooked all over,Athletics right I'm gonna drain the,spaghetti here,so really just the main ingredients are,the tomato,the onion the oil and the pasta that's,how simple this is everything else is,extras everything else is toppings toss,this around a bit,gonna get that flavor all over the pasta,so now the best part,serving it out,as I said this is not authentic Italian,this is only a little bit Italian,I'm only a little bit Italian I'm gonna,swirl this around here a little bit some,lemon squeezed on here,salt if you want Peppa Walnut pieces I,just want to just stir it in there a,little bit to a little bit of basil and,if you don't have any fresh herbs you,can just add some oregano to the pasta,when you're cooking it or any kind of,Italian herb then one of my favorite,Parts the lemon zest,sprinkle a little bit of that on top I,made my gluten-free and dairy free by,using gluten-free pasta and vegan,parmesan,you can make it however you like it and,that is it,15 minute burst tomato spaghetti one of,my favorite meals just look how juicy,this looks look at that,have you seen this,the chili the lemon juice the lemon,juice the basil the Tomatoes The Onion,I'm very passionate about tomato,spaghetti,maybe you can talk,I'm gonna go enjoy this pasta,okay I'm back it's a new day how I went,out last night there was a big storm but,we're gonna get right into this I'm,gonna show you some delicious black bean,tacos These Are Juicy they're fresh,they're tasty I love Mexican food these,are Mexican inspired but there's a,little twist on them the Twisters and,the sauce just gonna wash these and chop,them and get started,foreign,oh why never left so the Special Sauce,this is my little twistle nut two,tablespoons of tahini you can Roll Along,to get it a little juicier we're gonna,use juice from one lime we're gonna do a,bit of salt,some paprika,I don't think I had too much tiny punch,of cayenne and then about two,tablespoons of water,sauce is ready just big enough away,let's use the caramelly flavor I meant,to only cut up half a ball pepper so get,that in there,and then one medium

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

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

all right so you want more quick dinners,i get it but remember i only have about,10 of these i'm not giving out dishes,that i'm just making up on the spot,these are the meals that,i use in my everyday life that are,customizable with the ingredients i have,in my fridge and pantry that are diverse,in flavors and most importantly that,come together in 15 minutes so that's,what you're getting in part two four,more 15 minute dinners that hopefully,you can master one or two of them and,add them to your own docket so you're,still eating great homemade dinners even,in your busy life,we're starting this one off with another,one of my favorite pasta dishes and of,course pasta is just the perfect,15-minute meal because it's just one,thing for a meal you don't need a ton of,different elements to bring this,together really if you've got some fresh,sausage and some herbs you can make some,version of this pasta of course first,step get the water boiling so this type,of wider saute pot with a high lip is,perfect for pasta because when we boil,our noodles and put it in there it'll,actually fit and not spill over so i'm,just going to get that on a medium heat,we'll get a little bit of olive oil in,there to start the action now with these,sausages i like to just slice them right,open always take that casing off and,just boom dab it in there that's gonna,render and get nice and crispy wash my,hands we've got some cremini mushrooms,right here but this is a great dish to,use whatever you have in your fridge,wonderful with roccolini spinach peppers,i don't care the goal is to customize it,with your own ingredients okay now this,is what you're looking for doesn't take,long to get some really nice browning on,that in the meantime thanks to the power,of induction that should be on high,we're pretty much at a boil so we'll pop,in,our pasty and let that go this is,tagliatelli i believe you can use,fettuccine again anything you want i,don't care and now i will work on my,pesto so i turn that on like a,medium-low i'm monitoring that pan in,the meantime i'm gonna make a really,quick pesto super simple fresh herbs,i've got some parsley here traditional,pesto is basil which i have as well but,i like throwing in some extra herb,nothing wrong with some extra flavor in,there outside of italians getting very,upset but what aren't italians upset,with when it comes to traditional food,making okay i'm gonna grate in a little,bit of lemon zest extra flavor never,hurt and i'll also go in with the juice,of half of the lemon,ah karate chop one garlic clove now most,of you know that pine nuts are very,expensive and i rarely have them in my,house i'm using some almonds my culinary,team highly suggested using walnuts and,not almonds because they have more oil,in them like pine nuts but i really like,an almond pesto,oil,let's start streaming in some oil,so instead of going crazy with the oil,i'm just going to take a little bit of,pasta water not the pasta the pasta,water we're gonna make it a little more,liquidy with that pasta water,boom,much better,okay that is looking great ready to go,into our saucepan see how that is cooked,down and look at those little brown bits,of goodness right there that's what,you're looking for all that flavor on,the bottom of the pan that will also,come up,pesto in sure you get it all ah smells,amazing we're just gonna cook that pesto,for about 30 seconds and then our,noodles should be perfect how you doing,noodles pasta don't get mad at me you,know where pasta came from it came from,china where noodles were created so,there's your tradition now this is why i,suggest a pot like this we're all,contained it's not flying around all,over the place food processor stills,plenty of pesto in there into the pasta,water need a little more of that oh wow,finally go in with some fresh parm salt,pepper a little bit more pasta water to,lubricate cook for another 30 seconds,and we serve,dude not only will i call pasta noodles,but i'll eat pasta with chopsticks that,is everything you want in a pasta dish,creamy meaty flavorful tangy,so good you've got two pasta dishes now,that you can make under 15 minutes,so sorry for the uh the set change here,but i just did a little quick renovation,took off the front doors of the cabinets,and this is exciting how much better,does it look already just a little,brighter kind of preparing getting in,the mindset of this renovation i'm gonna,do doesn't that look better but back to,the next recipe which is actually,inspired by my brother who told me one,of his favorite 15-minute meals is a sog,an indian side and it reminded me that i,do an indian coconut curry dish with,tomatoes all of the time it's like my,quick go-to curry so i'm going to use a,little inspiration from his dish combine,it with what i do and show you i'm using,a 10-inch non-stick pot for this but,something of this size will work great,get that on a medium flame most indian,curries start off with a ginger garlic,paste i'm not going to make a p

10 Minute Recipes | Gordon Ramsay

10 Minute Recipes | Gordon Ramsay

starting with my delicious mushroom and,leek pasta,this fantastic fast and simple pasta,dish made with everyday ingredients just,goes to prove you can eat good food,whenever you want,really important put the water on first,so you can just have it gently simmering,away ready for the pasta,while the water comes to the boil start,the sauce by slicing mushrooms first off,fingers one in front two behind,up and down,then add olive oil to a hot frying pan,i want that nice color on the mushrooms,off the heat literally 10 seconds,and when you toss something really,important you get all the ingredients at,the end of the pan,push down and pull back,that noise that,that's all the water coming out of the,mushrooms,next finely chop a fat clove of garlic,then prepare your leeks,just take your knife,and go down,through the center turn it over,and again into quarters so you've got,all that opening up and then just rinse,the top of that to get rid of any,potential dirt or sand,it just breaks up into nice little,quarters,add,all that leek,into those mushrooms,beautiful,and now the secret is to get rid of that,water inside the leek,as it cooks down all the water's gone,you just left that really nice intense,flavor,garlic's got nice and crispy now we're,going to add a touch of chicken stock in,there,beautiful,lasagna sheets just going to drop the,sheets,in to the water,lasagna sheets are an unusual choice for,a dish like this but they work,brilliantly although any type of pasta,you've got in the cupboard will do,and just twist that pan,that stops any pasta actually sticking,to the bottom of the pan,chicken start to reduce down by half,and it's almost delays the bottom of the,pan basically washed all that wonderful,flavor off turn the gas down,and add a couple of tablespoons of cream,this just enriches the dish bring it,back up to the bowl and let it simmer,for three to four minutes,now the secret with the pasta is just,taking it out a little early,so you've got that nice texture,hold up the sheet and just nip it,and you can feel your fingers in the,center it's ready,turn the sauce down,and lay,these beautiful sheets,of lasagna into that sauce,i'm just gonna turn the gas off now,and let the pasta sit in there and,absorb that amazing,sauce finish with chopped fresh tarragon,it's a delicious herb it goes,brilliantly well mushrooms and leeks,just let that sit and almost sort of,infuse,to serve i'm making a quick bruschetta,by toasting fresh chipata bread two nice,slices drizzle that,in olive oil,a little bit of garlic,just rub the bread,the crust as well crust is what really,takes that garlic,now,pan for the bread a little touch of,olive oil,as it starts to smoke,bread in,but look at the pasta now it's been,stained by that amazing sauce to serve,on a nice spoon of my mushrooms leeks,and cream then i'll take my pasta,just twist it,and let it sit on top,that tarragon has just lifted everything,bread on,and that's the beauty about something so,simple they can be done in 20 minutes,with everyday ingredients a stunning,pasta dish,adding easy and versatile dishes like,this to your repertoire is what cooking,at home is all about so you can always,make great tasting food at the drop of a,hat my next tasty dish uses simple and,cheap store covered ingredients with,stunning results and takes minutes to,make,sweet corn fritters and yogurt dip it's,brilliant to have a number of great,recipes up your sleeve to rely on and,let's be honest we've all got a tin of,sweetcorn somewhere so i'm going to show,you how to make the most amazing fritter,first off the mixture,take your flour sieve,really important to sieve the flour that,stops the mixture from having any lumps,in there,just before you get to the end,i want to put,half a teaspoon of baking powder the,baking powder gives the mixture some,lift,in,and just sieve that through,a touch of salt,and pepper,next an egg about four tablespoons of,milk,and give that a little whisk,now just put a little drizzle,of olive oil in there that helps to,relax the mixture,whisk that in make sure we got rid of,all those lumps,so that i want a nice smooth,almost like a cake mixture okay next,take the seeds out of a chili to lower,the heat roll the chilli so give it a,really good,shake,tap them out,slice,in half,into quarter,and each quarter,in half,and chop through,it's a really nice quick way,of slicing a chili,into the mixture spring onion,take off that outside layer of the,spring onion top and tail slice it in an,angle,it's a little bit of texture running,through the mixture i want that nice,crunch,in coriander,just slice through,nice and gently,and get that in there,next to the sweetcorn now drain it from,the tin and just pat it dry so it,doesn't make the mixture too wet,give that a nice mix,you can see now i've got two thirds,ingredients and one third of the mixture,to bind together that's the secret of a,good freighter so you're,you're biting into excitement and not,sort of dough,pan on,olive oil in,nice and h

20 Minute Japanese Dinners that Will Change Your Life... or maybe 25

20 Minute Japanese Dinners that Will Change Your Life... or maybe 25

hello from seoul you really think ramen,is the thing only restaurants can make,really but what if i say you can't make,the proper bowl of ramen in 15 minutes,don't worry about it i'm not talking,about that kind of instant ramen today,i'm talking about weird japanese miso,ramen alright are you guys ready let's,get started,first of all let's start with chashu soy,sauce sprays pork belly now some of you,might say what chashu within 15 minutes,are you sure about that don't worry,about it if you follow my lead you can,make it happen for this you will need,pork belly that's it but if you could,add some garlic and ginger that's gonna,be more awesome and here make sure to,get this kind of thinly sliced pork so,you can cook faster if you didn't take,my advice and it took more than 30,minutes only for chashu i'm not,responsible for the sauce put one,tablespoon of soy sauce half a,tablespoon of oyster sauce one,tablespoon of mirin half a tablespoon of,sugar half a tablespoon of corn syrup a,quarter teaspoon of dark soy sauce one,teaspoon of minced garlic half a,teaspoon of grated ginger two,tablespoons of water and give it a good,mix pretty simple right but if you want,to get that restaurant taste then bring,this bad boy over here and add a,generous pinch of,steak,now get your pan on a medium heat and,add half a tablespoon of cooking oil,once it gets nice and hot add 180 grams,of thinly sliced pork belly this way we,can dramatically reduce the cooking time,compared to the traditional recipe,remember our greatest enemy in this,episode is a time consuming process and,a lot of dishes to wash once it's cooked,through pour the sauce we made and just,cook it for three minutes that's it and,if you want that smoky flavor then take,out your blow torch or sears are well,it's not necessary but it will make you,look super cool this time let's make,soft boiled eggs one of the most,important toppings for japanese ramen,fill a pot with 6 cups of water and,bring it to a gentle boil now place your,five eggs and boil without a lid for,seven minutes when time's up take them,out and immediately drop them into ice,water that's it it's way easier than you,think right for information if you,really want to get things done within 15,minutes you gotta cook the eggs and,chuchu simultaneously otherwise it's,gonna take forever maybe next year now,some of you might wanna say aaron i,wanna get the beautiful brown colored,ramen eggs like the one from restaurants,sorry about that my friend it's,impossible to do that within 15 minutes,but don't worry about it have i ever let,you down with a little bit of a trick we,can make it happen in a small mixing,bowl put one teaspoon of dark soy sauce,and a generous pinch of sugar and then,add in your eggs and just mix them,around that's it of course it's gonna,taste different from the authentic one,but trust me nobody would know just by,looking at it alright our main toppings,are done let's make our ramen broth for,this you will need miso green onion and,ground pork that's it it's way simpler,than you think right but the taste don't,worry about it it's gonna be fantastic,first let's chop some green onion i'm,gonna use the white part for broth and,the green part for garnish so make sure,to include both parts and set them aside,next in a large mixing bowl combine four,cups of water one tablespoon of chicken,bouillon powder and one teaspoon of,hondashii these two bad boys will make,it possible to make ramen within 15,minutes yeah that will make your life a,lot easier now into a warm add one and a,half tablespoons of lard and heat it,over medium heat and then add one,tablespoon of minced garlic half a,teaspoon of grated ginger 30 grams of,chopped green onions and give it a few,stirs once you can smell the amazing,aroma add 150 grams of ground pork a,quarter teaspoon of white pepper and,stir-fry for 3 minutes and here make,sure to break it up so that they don't,clump together when the pork is cooked,through reduce it down to a low heat and,add one tablespoon of mirin two,tablespoons of sugar four tablespoons of,miso and one teaspoon of chinese chili,bean paste now you're just gonna mix,this in together for about two minutes,here you're not stir frying it with big,big fire just gently mix it please don't,be a chef in thai or chinese restaurants,once everything is well incorporated add,in the stock and put it on a gentle heat,the broth doesn't have to boil or simmer,just get it warm that's the key now,bring a spoon and give it a quick taste,and add a pinch of salt if it's,necessary but mine is perfect once,that's done cover it the lid and keep it,warm until ready to use next let's stir,fry some mung bean sprouts for the,toppings put 1 tbsp of lard in a pan and,heat it over high heat once it gets nice,and hot add in some mung bean sprouts,and quickly stir fry them for less than,a minute here of course you could just,blanch it in hot water but if you stir,fry this with some lard like this it's,gonna be amazingly flavorf

These 15 Minute Lunches Will Change Your Life

These 15 Minute Lunches Will Change Your Life

i think lunch is one of the hardest,meals to really nail down and get right,and it's the reason why so many people,end up resorting to takeout in the,middle of the day but i don't want you,spending all of your money on takeout i,want you making delicious homemade,lunches that you can transport to,wherever you're going that are delicious,but also light so you'll stay energized,throughout the day and most importantly,all of these homemade lunches come,together in under 15 minutes,so we're starting off with a dish that,i've been trying to crack the 15-minute,coat on for a while now and i think i,got something that you're all going to,enjoy we all know this dish right here,chicken and broccoli one of the most,popular takeout items at least in the,u.s because sometimes you're just,craving those flavors your body just,needs it but what your body doesn't need,is the takeout version we want a,homemade version and we want it quick,and you know in this series i try to,make pretty much everything completely,from scratch so you might be wondering,how am i gonna make rice under 15,minutes impossible voila,finally i figured out how to make rice,under 50 minutes and it's pretty damn,good this right here is a pressure,cooker or an instant pot and what i'm,gonna do is take two cups of rice give,the rice a quick wash to get off some of,that starchy water into the pressure,cooker with two cups of water so that's,a one-to-one ratio plus a little bit,more and i'm gonna set that on a high,pressure cook for four minutes that's,all you need it's going to take about,three minutes to come up to pressure,then it's gonna cook at four minutes,under pressure then i'll release the,steam and just let that sit there and,it'll be ready to go once the rest of,the dish is done now two more things to,do very quickly get some type of saute,skillet preheating on a low heat fill up,a little saucepan with water we're going,to blanch our broccoli in here so just,get that on the burner and bring that up,to a simmer so since this is lunch and,this dish can definitely be a bit heavy,i'm switching out the chicken for tofu,plus i have a chicken dish coming later,on i've got some firm tofu here and i'm,going to cut it into about half inch,slices and this stuff still has a lot of,moisture so i'm going to take a clean,dish towel you can use a paper towel as,well get it in that dish towel and get,as much moisture out of that as possible,then we're going to salt and pepper both,sides and at this point my pan is nice,and preheated so i'll get some oil in,there and start frying that tofu on one,side,i'm going to chop up my aromatics well,oops so this just beeps our four minutes,is up so what i'll do is i'll release,the steam,boom,and i'll just let that chill out how you,doing well this is frying and chop up my,aromatics really simple fresh ginger,garlic,smash,slice to the garlic slice the ginger and,then i'll dice these together running my,knife through them until they're super,fine or fine enough for a 50 minute meal,preserve that and we'll work on the,broccoli slice off the florets,small piece big piece we'll cut the big,pieces in half so they're even with the,small pieces now about half of this is,good stuff it's kind of like asparagus,there's a point where it gets tough,that's compost or chicken and i'll just,slice around i love broccoli stuffed,veggies prepped all we really need to do,is the sauce at this point but these are,ready to be turned oh yeah it's all,about that medium-low heat you don't,want to burn that just nice and crispy,we'll let that cook for another four,minutes and we'll work on our beautiful,brown sauce now disclaimer do not be,discouraged if you don't have one of,these pantry ingredients this right here,is by no means traditional but really a,good chinese brown sauce it is just some,combination of what you have in your,pantry we're gonna go three spoons of,soy two spoons of chinese cooking wine,two spoons of hoisin spoon of honey for,some extra sweetness one spoon of sesame,oil now it's important to bulk this,sauce up a bit i'm using some chicken,stock quarter cup to a third of a cup,something you can't skip out on well i,guess you could if you want your sauce,to be liquidy about one spoon of,cornstarch that's gonna thicken,everything up when it hits the pan boom,there's your brown sauce in like a,minute okay now when that sauce is done,these should be perfect and oh that just,flipped over to show me that it is,perfect wow you can see i've got some,residual oil in there your pan is dry,add some more oil,but we're going to fry off that garlic,and ginger,and we'll take this not with one hand,like an idiot right into that water to,blanch for like two minutes back for,more yeah,and finally,once that's nice and toasted right in,with our sauce,and that should thicken up pretty,quickly watch this transformation here,we go,boom look at that,turn that down broccoli blanch nice and,green slice up our tofu quick side note,the first three dishes i