– English Lyrics

Lyrics & Translation

[English]

Easy onepot meals that don't suck that

you actually want to make that you'll

actually enjoy.

[Music]

Starting off breakfast with a potato and

sausage skillet. And at the heart of it

are Yukon Golds. Don't use a russet. If

you're going to use something different

than Yukon Golds, use like a fingerling

or something. But also don't use a

fingerling because they're like three or

four times the price of Yukon Golds and

it's not worth it. Start by cutting your

potatoes up into small little pieces. It

doesn't really matter how big they are,

but just keep in mind that the bigger

that you cut them, the longer they're

going to take to cook. You really just

want them all the same size so that way

they cook evenly.

And once you have all those cut up, you

just want to go ahead and rinse them

under some cool water a few times cuz as

you can see, that water is still really

starchy and we want to get rid of as

much of that as possible.

And once that water's running clear, go

ahead and strain them and then dry them

off.

The drier you can get the surface, the

better series you'll end up on each and

every potato. And we're just going to

move that back into the bowl.

Then we're just going to hit that with a

little bit of olive oil, some garlic

powder, a little smoked paprika. Oh, too

much smoked paprika. That's fine. It'll

taste the same. It won't, but it'll be

okay. And a little bit of oregano, and

then don't forget to salt. And they're

potatoes, so don't be afraid to salt

heavy because potatoes suck in the salt

and black pepper. And then just give

those a good toss until they're all nice

and evenly coated. And by all means, if

you just want to use a rub or a spice

mix, like do that. Like that's fine. I

use that stuff all the time. I just

today I decided not to. If you do it

yourself, you're just going to have a

little bit more control. But if you have

a spice blend that you really like, just

use that. It'll work.

Your potato should look evenly seasoned.

Now, we're going to cut up half of a

very large yellow onion. You could also

just do like one yellow onion if it was

a reasonable size yellow onion, but mine

was large, uncomfortably large. Then,

we're just going to roughly dice this by

cutting along the grains and then

cutting against the grains like this.

Then, we also have a red bell pepper

that I can't seem to rip the top off of.

Oh, there we go. Yank that bad boy out.

By all means, don't use a red one. Use

whatever color bell pepper you want.

Also, there's a trash can over there. I

don't want you to think I'm just like

dumping it out on the floor like a

madman. That would be ridiculous.

I'm going to pick those up now. And make

sure you cut out most of that inside

membrane. You don't really want that.

And then we're just going to roughly

chop it the same way we did the onion.

And again, it doesn't have to be

perfect. Just roughly the same size. So

that way it all cooks in roughly the

same amount of time. And last but not

least, our pulsa kasa.

Once you have them into cut in little

discs, you can leave them like this. I

prefer to cut them in half because I

think that that way you get a little bit

more. It's a little bit more bite-s

size. It's not so large. In every bite

of a breakfast skillet, you want to make

sure that you're getting even

distribution of everything.

And now for our one pot. I'm using cast

iron enamel. You can use cast iron. You

could use stainless. Don't use

non-stick, but you could use anything

you want. We're going to start by

bringing that up to a medium high heat.

And then while that's heating up, go

ahead and add in your sausage so that

way it slowly renders out all that fat

and you don't have to use anything

excess. Make sure they're nice and

spread so that way there's even coverage

all around. After a few minutes at high

heat and it really starts to sizzle, go

ahead and start moving it around and

make sure you get all the sides nice and

charred up. And after a few minutes and

once you've got that nice char built up,

go ahead and put them back in the bowl

once they came. And now depending on how

fatty of a meat that you just cooked,

you may need to add a little more oil.

So I'm just going to add in a little bit

more oil to make sure that my potatoes

don't stick and they get a nice crust.

All right, now we're just going to push

those all in. Spread them out nice and

even. And then bring your heat down to

medium to let them cook through. Want

your potatoes about 3/4 of the way

through. Make sure you scrape all those

flavor bits off the bottom.

Mine's looking a little dry, so I'm

going to add in a little bit more olive

oil. And then with our onions and

peppers. You might be thinking, man, it

took a really long time to cook your

potatoes. It's true. Potatoes take a

really long time on the stove. So if you

wanted to, you also have the option to

just put the whole thing in the oven,

especially if you're using cast iron.

That works fine. I just like to do that

because in the oven gets the house hot,

then I'm hot and it's not great. I don't

have air conditioning. Make sure those

are nicely mixed and broken up. You

don't want these to cook down too much

because you still want a little bit of

crunch from them since your potatoes

going to be soft and your meat's going

to be soft. And once those have started

to get just a little bit limp, go ahead

and took a bite and check for salt. In

my case, I need a little more salt. And

now that our potatoes are basically

cooked through and our onions and

peppers are almost right where we want

them, sausage. Get that nice and mixed

up. Then we're just going to reduce our

heat down a little bit. Get it nice and

evenly spread. Grate over top a nice

thin layer of melty cheese. Feel free to

use whatever you want. I'm using odo

vera, but really you can just use

whatever you want as long as it's nice

and melty. Now we'll just crack on some

eggs. Carefully placing them around.

Hit those with a little bit of salt. And

then we're just going to cover it and

let it cook just until the whites are

set. And then I totally forgot, but you

may also want to slice up some green

onions to garnish the top.

You don't have to, but the option's

there. And if you're having trouble with

your eggs setting and taking too long,

just pour a little bit of water down the

side just to add a little bit extra

steam.

And after about 4 minutes, your egg

should be nice and set. Oo, cheese

melty. And then garnish the top with

some of those green onions that you

totally remembered to cut up in the

beginning. The breakfast skillet.

[Music]

Next up for lunch, soy glazed chicken

and rice. It's not teriyak chicken. It's

sort of like teriyak chicken, but it's

not. You're going to start off with some

bone in skin on chicken thighs. If

you're really against bone in, skin on,

that's fine. You don't have to use bone

in skin on, but all this skin is flavor.

And that bone right there, it's also

flavor. You don't have to eat the bone,

though, obviously. And even though we're

going bone in, skin on, we're going to

still trim off some of these extra

little bits that we don't necessarily

want to be munching on. Like this little

extra piece of skin, which is totally

edible and you can use and cook with,

but it's just a small little piece that

I don't want to deal with today. Like

this piece right here. We don't want we

don't want that. That's a lot of skin.

It's a lot of fat.

You want them to be nice and uniform and

the skin to go edge to edge. Nothing

more, nothing less. Now, for our

marinade, you can definitely just do it

straight in the bowl, but we're using

sugar, so it's going to be hard to get

it all together and equally mixed up if

we're doing it with the chicken. So,

instead, we're using a different bowl.

Starting off with a good amount of soy,

about 1/4 cup, a few tablespoons of

brown sugar, a splash of mirin, some

grated ginger, and two to four cloves of

grated garlic, depending on how much you

like life. And of course, a bit of salt

and white pepper this time. And be very

gentle with white pepper because it goes

a long way. Then we're just going to mix

this all up until it's nice and evenly

combined. And if you stick your pinky

out, it scientifically works better. And

then once that sugar's mostly dissolved

in there, go ahead and pour that over

your chicken, making sure every single

piece is completely coated. And then

ideally, you would let this marinate in

your fridge overnight, but I'm just

going to give it about an hour. All

right. Now, after a full episode of Love

Island,

>> I have a secret to tell you,

>> Mommy.

>> Deep sauté pan on your stove completely

cold. Now, go ahead and place your

chicken thighs skin side down in your

pan. spread out evenly. Now, you're

going to slowly turn your heat up. I

mean, real slow.

>> Take your time. Work it up to low. Bring

it up to medium. Bring it up to medium

high. You want to give it time for the

fat and the skin to render out. That's

going to be our lubricant on our pan.

Obviously, we didn't put any oil in. So,

if it doesn't render out properly, then

everything's going to stick and

everything's going to be sad. And as

it's starting to heat up, don't be

afraid to move your chicken around so

that way you have even browning on all

sides. Cuz if not, you'll end up with

this. And also, if you're one of those

people who are like, I'm not going to

take it slow. I'm just going to do this

really fast cuz I'm that person. Don't

do it because remember there's fresh

garlic in here. Fresh garlic burns and

gets real gross. So don't do it. After

about 10 minutes on low, you're going to

move it to medium and that's when you're

really going to start to hear that

sizzle.

Then once your chicken is nice and

charred and a little bit sticky, just

like that, go ahead and flip them all

over and let them cook a little bit more

on this side. And don't worry about

cooking them all the way through because

we're actually going to remove them and

then put them back on top of the rice

while that cooks and that'll help steam

and bring them up to temp. And if you

notice that you're smelling char pretty

quickly, turn your heat down a little

bit. odds are you're too high and you're

burning your soy and your garlic and you

don't want that. Remember, this one is a

game of patience. Finally, after about

10 minutes on this side, you're going to

go ahead and just remove them and then

kill your heat. Now, this next part is

dependent on whether or not you actually

burned your garlic. It happens. It's

okay. It's not the end of the world, but

if you did, you're going to want to

rinse out your pan. You're going to want

to get it all cleaned out so that way

you don't have a burnt garlic rice. That

would suck. In my case, I didn't burn

it. So, I'm good to just plow on through

the next step, which is rice. Starting

with two American cups of rice because

there's a difference. If you're using

the rice cooker cups, those are

different. A rice cooker cup is actually

equivalent to like 3/4 American cup.

It's very different and it can mess you

up. So these are two American cups. And

then similar to the potatoes, you're

just going to want to give it a few

rinses to get all the excess starch off

of them. As you can see, that water is

gross and really, really starchy. So

just rinse it. After three or four

rinses and it's mostly clear, you can go

ahead and add it to your pot, making

sure you scrape down the edges because

you don't want to waste any. That would

just be a bummer. And then to that,

you're going to add 2 and 1/4 cup of

clean water. Now, I'm just going to give

that a little mix just to get it all

even and get some of that flavor off the

bottom mixed into the top.

You want your rice mostly even because

if you have a peak in a low spot, then

your rice won't cook evenly. Then, we're

just going to gently place our chicken

back on top, making sure not to disturb

our rice. Well, you're going to disturb

it a little bit. So, just just do your

best to not disturb it more than

necessary. Just like that. Nice and

even. Then, we're just going to offset a

lid and then bring it up to a boil. And

while we wait for this to boil, it feels

like a great time to tell you about my

recent medical diagnosis. found out that

I have plantar fasciitis and I got to

wear these real supportive slippers. So,

if you or someone you know has plantar

fasciitis and have some suggestions as

to not have hurt feet all day, please

tell me, please. And now, once your rice

has started to boil, well, not your

rice, your water. You're going to go

ahead and cover it and reduce your heat

down to low and let this cook untouched

for 15 minutes. No touch. And now that

you've patiently waited that 15 minutes,

you can go ahead and peek under the lid

a little bit. See if there's any water

remaining. In my case, there is. So, I'm

going to go ahead and cover it back up

and let it continue cooking until that

water is completely gone. And the way to

get around all of this babysitting if

you don't want to deal with it is just

buy a rice cooker cuz if you own a rice

cooker, then you could technically

speaking just do this in a rice cooker.

Granted, searing your chicken inside the

rice cooker is not as feasible due to

size constrictions. But, but it can be

done. But I also know the rice cookers

are expensive, so you don't have to have

one. You can just do it in a pan pot.

Well, a tall pan. It's been about

another 6 minutes. We're going to go

ahead and check it. Oh, yeah. Beautiful.

There's no more liquid. The rice is

cooked, but now we need to wait one more

time. Go ahead and kill your heat, cover

it, and just let it sit for another 10

minutes. And if you don't, I'll be very

disappointed in you. But you will. It's

like, there's no no need to worry. And

what kind of meal would it be if I

didn't forget till the very last minute

to cut up some green onions? Are you

happy now that I'm looking at these? Is

that what you wanted? Is that what you

wanted me to do? You wanted me to look

while I was cutting? And now, after

patiently waiting all this time, we can

finally reveal our masterpiece.

Looks pretty good. Cow, that lid is very

hot. Let's try a little bit of that.

It's good. Our chicken perfectly cooked.

Technically speaking, a little bit

overcooked, but that's okay because the

way we cooked it, it should retain a ton

of its moisture. And then we'll top it

off with our green onions. And there you

go. Soy glazed chicken.

[Music]

And finally, to finish it off, a creamy

tomato pasta with shrimp.

with shrimp. Which shrimp? Which shrimp?

It's going to be a good time. Starting

with about a half pound of shrimp.

Peeled and de vained. Mine are neither

peeled nor de vained. So, I'm just going

to have to do that first. You could

arguably leave them on if you want. I

know a lot of people like to do that. In

my experience, if you're going to be

eating them in a pasta, just peel them

and de vain them first. It's not worth

the effort. And by effort, I mean the

effort when you're in the middle of

eating. And for seasoning, we're going

to go super simple here. A little bit of

olive oil, a little garlic powder, a

little cayenne pepper. If you don't like

spicy, don't use cayenne pepper. Use

smoked paprika instead. Same color, not

as spicy. A nice pinch of salt and a few

cranks of pepper. And give that a good

toss just to make sure everything's nice

and coated. And we'll set that to the

side. Now, we're just going to roughly

crush and chop some garlic.

Doesn't have to be big, doesn't have to

be small. You want it rough and you want

it even. It's all that matters. Then

we're going to finally mince half a

shallot. You can also just do one

shallot if it's tiny.

We're just going to carefully slice down

the belly, making sure to watch our

fingertips. Then we're just going to go

lengthwise next to it lengthwise again

and just keep going all the way down.

Then square it up and thinly slice to

get nice tiny dice

like that. And don't stress if you can't

go fast. Take it slow. Now you're just

going to fill your pot with water. I'm

using a sauier because it's a little bit

wider and not as tall. If you have one,

great. If not, you can just use a

regular pot. It's fine. Either way,

bring that up to a boil. And then once

your water starts to boil, add in a

hefty pinch of salt. Add in a second

hefty pinch of salt. Let me give that a

quick stir just to make sure it's all

dissolved. And then add in your pasta,

which if you're looking for good pasta,

look for something with two ingredients:

flour and water. That's it.

And then cook according to your package

directions because they're going to be

different for everybody. Mine 9 minutes.

And now that my timer's up, there's two

ways you can check your pasta. There's a

way that everybody knows, right? You can

you can throw your piece of pasta at the

wall and see if it sticks. That's

boring. What you should do is just eat

it.

It's just a much more effective way to

know if your pasta is done. Mine's done.

I need to remove it now. I'm just going

to go ahead and remove it from the

water. Now you can dump the water.

And really quickly before we move on to

the shrimp, go ahead and toss your pasta

with just the lightest amount of olive

oil. Like seriously, super light. You

just don't want it to stick to itself,

but you also don't want so much that the

sauce doesn't stick to it. Now bring

your pot back up to about mediumigh

heat. Drizzle a little bit of olive oil

and then drop in your shrimp. Want to

make sure they're all evenly spread out

so there's nice and even coverage. And

then just let them sit. Cook on that

first side. Once they've started to curl

a little bit, you're going to want to

flip them all over. Some of these have

started to curl. So, I'm just going to

go ahead and flip them. You don't need

too hard of a sear on these. Look at

that color. That's what you want. It's

not too much. It's not too little. It's

just enough to make you say, "I'm going

to eat that." And once those all have

some nice color and a little bit of

curl, go ahead and remove. All right.

We're going to reduce our heat down to

medium low and drop in a whole stick of

KY Gold unsalted butter. You want

unsalted because you want to be able to

control the amount of salt you're using.

If you're not using unsalted,

it's okay. I mean, you just have less

control over the salt content, but

whatever you want to do, whatever. Don't

yell at me. Give that butter a good mix.

Make sure you get all that butter

melted, all that flavor inside your pot

from the shrimp. And then once you've

got a nice layer of melted butter, you

can add in your garlic and shallots. You

just want to sweat these out. You don't

want them to burn. You just want to get

that flavor going. You want you want

want it to be nice and aromatic, not

burn. And once that butter is melted,

make sure you keep all of it moving. You

just want the flavors to come out. Be

nice and gentle. Even turn that heat

down a little bit cuz I had mine too

hot, but yours was probably set

correctly. We got a little bit of color.

That butter is getting a little bit

brown.

Just like that. That's what you want.

And now we're going to add in our heavy

cream. I'm adding about two cups to

this. And I'm just going to mix this up.

Get it all nice and incorporated. And

you see all those little speckles, all

those little dots. That's all flavor

that's building into our sauce. Totally

crowd tomato paste. You should have

added this in before you add your cream

cuz you want to toast it off, but that's

okay. We're adding it now.

Try a tablespoon of that. It's totally

okay. Mistakes happen. You know what?

Still going to taste good. Get that

tomato paste broken up cuz you don't

want like a chunk of tomato paste in

your sauce. That would suck. Once you've

got that tomato paste all incorporated,

you're just going to let it come up to a

simmer nice and easy. And make sure you

keep it moving because you don't want

any of it to burn right in the center.

In my case, all my heat comes from the

center, so I need to make sure it stays

moving. And then after it's simmered for

a while and thickened up, turn it down

just a hair. Then grate in some fresh

parameo.

And this part is like Olive Garden. I

can tell you exactly how much I put into

it, but realistically speaking, you can

add however much you want. You're an

adult. You do you.

Then just fold all that cheese in. Mix

it all together until it's nicely melted

and incorporated. And this is a good

time to go ahead and taste it to make

sure your salt is good. Mine is not. I

need more salt, which makes sense

because I didn't salt it earlier is what

it is. You should be salting as you

cook, but sometimes your ADHD takes over

and you just forget. Much better. M. So

much good. So much good. And now that

that sauce is right where you want it,

I'm going to go ahead and toss in a

couple of these sundried tomatoes

because I think they'll add a nice

little pop. And now that those are all

nicely mixed in, go ahead and add back

in your pasta.

Go ahead and fold it all together.

And then because you want to plate it

real nice, you're going to go ahead and

move it over to a cleaner pot. So

technically speaking, it's no longer a

one pot meal, but that's okay because

I'm the one who's doing the dishes and

not you. And then I know I said we're

going to mix them in before, but I

really want to just put them right on

top or shrimp. And then we'll finish it

off with another round of freshly grated

parmesano vegano creamy tomato pasta

with shrimp.

And this, my friends, is arguably the

easiest and the most rewarding of

anything we made all day.

Oh yeah.

And with that, I say thank you so much

for liking, subscribing, and hitting

that bell. I appreciate every single one

of you, and I will see you next week.

Key Vocabulary

Vocabulary	Meanings
cook /kʊk/ A1	verb - to prepare food by heating it
taste /teɪst/ A1	verb - to perceive or distinguish the flavor of something noun - the sensation of flavor perceived in the mouth and throat on contact with a substance.
water /ˈwɔːtər/ A1	noun - a colorless, transparent, odorless, and tasteless liquid
oil /ɔɪl/ A1	noun - a viscous liquid derived from petroleum, especially for use as a fuel or lubricant.
heat /hiːt/ A2	noun - the quality of being hot; high temperature verb - make or become hot
clear /klɪər/ A2	adjective - easy to perceive, understand, or interpret adjective - not cloudy or opaque.
cut /kʌt/ A2	verb - divide with a sharp instrument
spice /spaɪs/ B1	noun - an aromatic or pungent vegetable substance used to flavor food
season /ˈsiːzən/ B1	verb - to add salt, herbs, pepper, or other substances to (food) to improve the flavor
blend /blend/ B1	noun - a mixture of different things or qualities verb - mix (a substance) with another so that they combine together as a mass
slice /slaɪs/ B1	verb - cut (something, especially food) into slices
spread /spred/ B1	verb - extend over a wide or increasingly wide area
melt /melt/ B1	verb - make or become liquefied by heat.
crush /krʌʃ/ B2	verb - violently compress or break (something) into fragments
roughly /ˈrʌfli/ B2	adverb - in an approximate way; not exactly.
garnish /ˈɡɑːrnɪʃ/ B2	verb - decorate or embellish (food)