Honestly appreciate that you're mentioning how long stuff is gonna last in the fridge. It's often unclear for me and keeps me from making a bunch of sauces like here.
Yeah, but on the other hand he may be using yogurt with some preservatives and yours could be without them . Gotta always watch out for that, especially with heavily spiced dressings. On the other hand most yogurts can survive quite a while after opening, even of manufacturers tell you to "consume within 24h".
I used to find it hard to justify a can of chiptoles in adobo, but if you just blend the whole thing up and freeze it you have instant flavor to add to stuff. We freeze ours in ice cube trays.
You can also freeze them whole, so you know how many chilis you are getting when using them later. Line a baking sheet with parchment paper, plop the peppers down one at a time with plenty of space between the peppers. Use a spoon to divide up the remaining sauce between the peppers. Stick in the freezer for a couple hours, and then once they are solid enough you can put them into a container together and they won’t stick together. You can do the same with tomato paste since a lot of recipes call for 1 or 2T and most cans are 6oz.
I made the chili dressed noodles last night and they were so damn good. I went with pork instead of bison and went a little heavier with the garlic and black pepper. Super easy to put together, ton of flavor and veg.
@@mrtspencethats not as bad as the garbage they swim around in. Like gulf shrimp and some areas of Asia. Gulf shrimp have that cancer causing agent in them from when they cleaned the Huge oil spill with.
@@ashvinvaidyanathan7239 I'm sorry, Ashvin, but the broad medical consensus is still that it does. People with family histories of heart disease, atherosclerosis, etc still need to be careful about cholesterol.
I honestly feel so much more motivated to cook after I see these videos. Something about how you approach the recipes or explain them makes it seem less daunting and fun to try. Especially since Im trying to learn healthier recipes to for me and my family trying to lose weight.
Absolutely love your channel! How about a playlist of 30 quick easy delicious healthy satisfying go to meals that we can repeat month to month. Perhaps excess ingredients could be used in the next day's meal to eliminate waste. Hope you take up the challenge!
I love not just having pickled red onion on hand, but having the combo of pickled purple cabbage and red onions. Adds more healthy veggie volume and when both are pickled together the color is even more deep reddish purple. Looks awesome🤙
@@MMMbutofCOURSE Short answer? Half water, half white vinegar. The longer answer is, Ethan's go-to pickled onion recipe is pretty much this: Fill a vessel with your chopped up onions (Sliced pole to pole, of course,) and then fill the vessel with water. Pour out the water into a measuring cup and see how much fluid you need. Then boil half that amount of water with half the amount white distilled vinegar. Just get it to boiling and then pour it over your onions, in the vessel. You can augment this with sugar, peppercorns, garlic, herbs, whatever you like, but just water and vinegar is the classic. Refrigerate it for at least a few hours.
I can't thank you enough Ethan. This video is perfect inspiration for a real home cook that has busy daily life keeping them too busy to make healthy meals at home.
Love these ideas. The spicy noodles look right up my alley and I think I even have all the necessary ingredients already 🤯. Congrats on developing a signature editing style that still feels authentic without being gimmicky. Keep it up and you'll get to 2M in no time!
Once again some great recipes and ideas there mate! Before I watched your videos I'd seen a lot of cooking videos on youtube and they're good, but the major take away I got after watching your videos which I was missing from the others is mainly: That I shouldn't meal prep, but ingredient prep and just make sure everything can be thrown together in around 10-15 minutes. This combined with the very flavourful recipes you provide.. just bliss! Thanks Ethan!
I'm a big fan of ingredient prep! I love cooking, but don't always want to make a full meal or reheat meal prepped food, so it's a nice balance between the two.
I'm always sad when I see a delicious-looking salsa verde, you just can't reasonably get tomatillo in the UK. I'm also wondering for the purposes of this dish can I substitute Shrimp for Prawns?
I live in the Netherlands and Westlandpeppers sells them here. Just a quick Google shows Riverford in the UK also sells fresh tomatillo. You can just order a large quantity, make different salsas and freeze them. They freeze very well and last at least 6 months or even up to a year in the freezer.
I also don't enjoy cooking in the summer. It is so hot, that the last thing I want to do is being near more hot things :D The ideas look nice, I will go into detail now.
Dude! These videos have completely changed my life. Used to order so much takeout (because it was easy and quick), but now I’ve been rotating your healthy meals and honestly get stoked to cook them! Thanks for the awesome recipes ✌🏻
You are an inspiration. I love the complexity (breakdown) but also simplicity of your meals. Those Mexican poblano peppers were bangin’ and are now a part of my life.
Already loving the first recipe! A question I have for you: How do you (and others) estimate the "shelf life" of pre-made food in the refrigerator? I genuinely have no measuring stick or any other internal compass for how long food stays good before it goes bad. This seems like a really important and practical skill that I'd like to pick up, without having to be explicitly told by each recipe. Any advice would be appreciated!
@@RyanDudziak I see. So it's just something that happens, and then you learn from experience and remember for the future? Haha. I was hoping for a magic formula or something... but that's honestly a more realistic answer
@@ciscoortega9789 That' exactly how it i. You might get sick a couple times, you might just be like "oh shit that's not good anymore", but you'll learn through trial and error over time! If there was a magic formula, then I'm sure everyone would know it by now lol, you just gotta use your intuition, just like when flipping a pancake or eggs :p
For the yogurt sauce, you can start with the shelf life of the components. The yogurt should be good for a while. The olive oil won’t really go bad in any reasonable amount of time. The herbs and citrus have a useful flavor life. They’ll start to have worse flavor after several days. But that’s not a safety issue. I think the most likely source of danger is mold and bacteria from the herbs. Mold requires oxygen to grow, so you’ll see it on the surface. If you leave yogurt in the fridge for two months you’ll typically see mold grow on top. Clostridium botulinum (what causes botulism) requires an oxygen free environment, and I’m pretty sure it isn’t visible or aromatic. But it’s also prevented or slowed down by low temperature and high acid content. The yogurt is right on the edge of the acid cutoff, but adding lime brings it safely below that level. So botulism probably isn’t an issue to worry about. So it should taste good for about a week at least, and I bet it would likely be safe for a month or so if you don’t see or smell anything growing in it.
This is a tough one and I tend to agree with the other comments. If you have a very stable low fridge temperature, say less that ~2C, that doesn't get left open, you could expect up to a week for most dishes although it depends on what we're talking about if the texture/appearance will have suffered in that time. If your fridge isn't so great and gets opened frequently 2-3 days might be a safer guess. I generally lean towards the middle and do a sniff test if I've forgotten exactly when I stored some cooked food. It also depends how quickly you cooled your food and how long it was left at room temperature to begin with
@@noyanoamtal_music silken tofu can be eaten straight out of the box, it doesn't need heating or anything so it's great for summer! i just cut it into cubes and put it on top :)
Hey Ethan, on your site the lemon herb dressing calls for chives but the video mentions mint - what's correct or are they both really good but different recipes? Thanks!
@Ethan Chlebowski Really enjoyed these - haven't cooked with adobos in forever. But, thankfully I made it with the 2 grams of salt you specified in the video - the recipe called for 7 😱
Hi so maybe a dumb question but is it necessary to somehow cut off tails of those shrimps after cooking, and what about their insides. I heard that you are supposed to take them out? Or can I just skip it and be fine?
These are my favorite videos you make. Super relatable and easy to implement and end up adding something to my cooking regular rotation. Going to make all 3 of these!
Ethan, you are amazing. I love all your videos. You are super passionate and put out awesome content. But will you please trim your nose hair? You can see visible hairs stick out while you talk to the camera and it’s…. a bit much. I hope I didn’t come off as rude 😔
I haven't tried any of the recipes yet other then the chili vinaigrette, and all I can say is OMFG that's delicious. Used my home made chili crisp and I just added a new sauce to my favorite go to list.
I was always afraid of adding yogurt to my sauces, because I thought it would taste a little too sour for my taste, but I just made the herb lemon garlic yogurt sauce, and I gotta tell you, it tastes AWESOME. I followed the site recipe (which apparently substitutes the mint for chives), and it was perfectly balanced and just amazing with the chicken. This gotta be one of the best cooking channels out there, thank you so much for your content!
Every time I think I’m going to be too lazy to cook a new recipe because you showed me how to do easy chicken breasts super fast, you unleash another simple and quick as hell recipe to try…
Need this more🥲 I've tried your mayo chicken grilled recipe and damn it's juicy and tasty af I'm trying out different meals to have variety on my diet without feeling guilty so these kind of vid is always needed🖤
The thing is: rarely are his "healthy" recipes actually healthy because Ethan has a weird conception of healthy food (basically: high protein = healthy). The last recipe was actually pretty healthy (lots of vegetables is what it drives it there basically), but the others... Not so much. The shrimp recipe had barely any fibre or micro-nutrients (white flour, barely any vegetables) and the first one... Well, that really wasn't healthy at all, if anything it was actually unhealthy (thanks to the red meat). Yes, it's high in protein, but protein really, really, reeeeally isn't lacking in a western diet. Sobanoodles and the vegetables were good, but they don't offset the health risks by adding a bunch of red meat.
@@Tilmann5138 If you watch most of his videos his vision of "healthy" is really dependent on individual needs. He always mentions how it fits his current goals. What may be "healthy" for some is not the same for others. I doubt this is the only 3 meals he eats on regular basis. If it was, then your point would be valid.
@@Cam_Ske that has nothing to do with fitness goals. You barely need that much protein even if you wanna be a body builder (which Ethan clearly doesn't) and even body builders (well, especially them) need vitamins, minerals and fibre (so basically: vegetables). And your point about the rest of the meals is just dumb, sorry to say that. By that logic you could say that pancakes in the morning are healthy because you eat vegetables at lunch.
@@Tilmann5138 sorry you feel that way. I just feel like you are making assumptions of someone from some meal ideas. 😅 I hope your diet works great for you!
For some reason I always start craving shrimp during summer, so I may have to give that recipe a try. Also, that sauce of the last recipe sounds really good
I gotta say...I was skeptical of your channel a year or two ago but your channel is so solid. Loving it and definitely appreciate the production quality, nutrition info, etc.
You are top of your game right now. Your recipes are on point, practical, insightful but not overkill and amazing variety of delicious food across many different cuisines. Best cooking channel on RU-vid right now since you moved to Europe IMO.
Yo, the sauce recipe online says handful of chives and in the video it's a handful of mint. Just got back from the store and got chives instead of mint 😭
I absolutely love the fact that you're probably the channel which is most mindful about healthier cooking and knowledgeable about nutrient and caloric reality. It's definetly the direction all food channels should go. Food education needs to be spread
Thank you for the noodle dish! I've been thinking about doing something similar for hot days, this just solidified those ideas and gave more inspiration
Ethan, one awesome thing you could add to your shrimp tacos in place of your sour cream sauce in an effort to save cals: Greek yogurt, lime, and one of those chiles in adobo sauce (or just some of the sauce from that can if you’re looking for something more mild). It’s tangy, delicious, packed with protein, and 0 fat.
Sounds delicious. Only caveat ... Greek yogurt, normal type, is 10 % fat. But I've seen diet Greek yogurt at 0.1 %, and that's of course effectively zero percent as you say.
Those tacos are already pretty low fat though so I think this kind of substitution is really only necessary for people that are on pretty extreme calorie restriction diets. People who are maintaining can afford a little fat in the sauce.
Made the yogurt sauce, chicken and veggies tonight and my wife loved it! One thing to note though; the video says mint but the recipe on your website says chives. I made it with chives and it was great but wanted to point out the discrepancy
Sorry if this is a dumb question, but I just want to confirm. The noodle dish is meant to be eaten cold, correct? I only ask because generally when you fry most any kind of ground meat, it's going to have SOME fat, which then solidifies in the fridge. If eaten cold, you're going to have those solid bits of fat, which isn't a pleasant texture. Or am I just crazy lol
I just made the yogurt herb sauce and grilled chicken/veggies but added potatoes on the grill. You sir are not messing around! Never liked yogurt or cold dressings/sauces, but that changed with this! Like you said, this sauce goes so hard on grilled veggies! 10/10!!! Can`t believe I was not subscribed...
Holy $h1t, those vite ramens are $50 per 9 pack, that is almost $5/each! And that is without shipping too (I live in Europe), man these prices seem truly ridiculous to me. Especially considering 'normal' packets of ramen are $0.50 each, or perhaps $0.80 AT MOST but I don;t think I have ever seen them higher than a buck or so.
The packs of ramen that ethan recommended are healthy and have have better nutrition. The ones that you are possibly referring to are instant and have no nutritional ingredients. Since you are in europe, try checking some of the aisan sites on how to make your own noodles each month and freeze them, to use as needed. One that I know of is Souped up kitchen with Mandy.
Made the sauce from the first recipe and had it with chicken and rice. Very tasty, will be making again. Update: I had it with some veggies I typically cant stand and liked it enough to make it again the following day. This stuff is amazing, and will become part of my staples.
I made shrimp tacos like this the other day, so good! I like to add some red cabbage and thinly sliced small radish too for extra crunch and nutrition! Everything you make looks ace man, love it 👌🏼
Radish is a great call, that's a veggie that doesn't get nearly enough love here in the US. Radishes are delicious and will grow in just about any dirt hole you drop the seeds into provided you can keep the pests off of them.
We've made the noodle dish twice already and honestly, this is such a great recipe. I've been recommending the recipe and your channel to so many people. Easy to make, tons of flavour and so easy to adapt with different vegetables or meat. It's harder to find chili crunch here so I used Chipotle chili flakes and added a little more sesame oil. Thanks for making great content and keep doing what you do!
I love the adapted dandan noodle recipe. One adjustment you can make if you don't regularly have limes or lime juice around is to use vinegar in the vinaigrette. The original dandan noodle sauce uses Chinese vinegar but whatever you have on hand will work (and adjust for preference obviously).
Ethan, et al. Love this. Thanks for making some quick hitters with taste and health in mind, This is the content that helps me feel good about eating while getting other things done in my life. I love cooking. But I don't always have the time for an extravagant meal. So a tip here for a fridge sauce or a full meal go a long way.
what program do you use to track macros and calories? I'm about 3 weeks into trying to loose some weight and while there are about a million different calorie counters i would like to look into how my meals break down a little more then just calories.
Ethan, I made the chili dressed noodles tonight and used the Vite Ramen noodles. This was sooooo tasty and filling. It will be added to my go to meal list.Thank you!
Great inspiration! Only thing that left me wanting more was... those corn torillas really love a flame. Corn tortillas are sort of bland to start with, but you get some burnt bits on them and you can take those flavors to a whole 'nother level. It brings out the sweetness, adds some bitter notes, etc. I feel like it's hard to get that in a pan because by the time you get a little bit of burning the tortillas are usually too dried out. So a gas flame is a must. And if you do it just right you get little bubbles throughout which adds a whole new textural element. Toasting tortillas really is an art, but it's very quick and if you do it right you get a whole host of additional flavors "for free".
Glad I found this channel. The recipes are inspirational and I've already tried several of them. Just had soy-mirin-sesame marinated salmon with edamame and rice 👌
Having a Mexican wife has made me terribly critical of corn tortillas. Basically anything I've seen produced in the US is absolute junk compared to the real stuff. You can even make your own at home with some corn flour like Maseca and it'll always taste much better
Apart from the shrimp tacos, all these recipes could easily be vegetarian. You just need to substitute or even just skip the meat. You could use mushrooms or tofu cooked with the sauce for the noodle dish and have a grilled vegetable salad with your favourite meat substitute for the last one. The shrimp tacos can become a grilled veggie taco or a scramble egg taco but it would change the recipe a bit more significantly
Hey Ethan. Appreciate the recipes as always. I hate to be the calorie police, but it appears you didn't add the 60 or so calories on the shrimp tacos that would be attributed to using the mayo at the beginning of the recipe. Each taco would clock in closer to 190 calories. Am I wrong or missing something?
I would love to get the viteramen but the shipping is as much as the ramen itself :( 83 USD for the noodles ($120 AUS) + 80 shipping... $240 for a 15 variety pack of ramen...
I love tacos in the summer, corn tortillas are also lower in cals and higher in protein than flour, and i always keep frozen shrimp too!!!! I am defenitely gonna try that dan dan sauce. Another idea is summer rolls, chop all the veggies before hand and then roll the day, i like to use shrimp as the protein :) i make the peanut sauce with powdered PB
Chili crisp! Seriously bro,,,where do you find chili crisp? Lol. I love your videos, but honestly the most frustrating part is having to adjust the measurements from metric to imperial. I believe you are from the US and not Canada, but I don’t know for sure. I wish you would at the very least include an overlay of the imperial measurement along with the spoken metric measurement.The funny part is I believe you primarily use Fahrenheit when talking about temperature.
