Name: 一日に何を食べるか - 一緒に夕食を作る｜Dearly Bethany (What I Eat In A Day - Making Dinner Together | Dearly Bethany)
Uploaded: 2021-01-14T08:59:42.000Z
Duration: 18 min 4 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

現在進行形

So today I'm going to be cooking dinner with you.

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So this is going to be a meal that Zach and I normally eat.

But I want to be doing more of these type of videos just more frequently so it can show, like how my routines might change depending on what I'm doing for the day.

And then also, I just want to kind of use this to mix up my routines to kind of branch out of just my normal recipes I normally make.

But this one is definitely a go to for me.

We are more or less Pesca Terrians, Suzanne making mahi mahi broccoli.

So I like to season any fish that I have with Well, one of the things I like to do is use honey and Cajun spices.

So this was a trick that a friend of ours showed us, and we love it so much, Um, because when people make fish, if you don't like fish, it's probably because you haven't experimented yet with savory fish.

And so the honey really makes a difference because it's still sweet.

But then the savory part comes out with the Cajun.

So I like to just use honey as a base, because then it makes the Cajun stick really well to the fish.

All right, so I've got some Cajun spices.

You can just get these from, you know, any grocery store and I like to put a little like in a spoon or a dish or whatever, and then just kind of bounce my finger along it because that was even a little thick.

I don't like to go very thick on, and I'd like to just dust it.

There are some seasoning spices that I like to put on fish that maybe I'll show you at a different time.

Well, I mean, there's way more spices, but it doesn't take much with Cajun to really kick it up.

So I'm gonna go ahead and put this in the oven.

So I've got that oven set for 4 25 It's really gonna depend on when I've got my mic in my phone in my pocket.

And then I'm gonna put that in the middle pan for the middle rack.

Um, I've got that for 25 for about 20 minutes.

So I've got garlic, I've got some red pepper flakes and then I've also got a bunch of baby broccoli.

If I can find Baby Rocky, I definitely prefer that to regular broccoli.

Just because, um, the florets, if you will, they don't.

They're not as like dense, you know, they have more texture to them, and they feel a little bit more tender.

So I'm just gonna wash them a little bit more and I need to set a timer on my oven.

So that's going to run now back to my broccoli.

I want Thio really Just focus on having the florets.

I don't care too much for having the stock.

It's okay if you like the stocks, but they just get a little unnecessary.

And I also want to kind of break up these bigger pieces like that.

All right, I'm just going to get rid of the stocks here.

And the next thing that I want to do is heat up some oil in the pan, so I have exactly one pan in one pot.

And that's has been something that I've done ever since back.

I'm just heating this can up to medium, by the way.

And I'm using cold pressed olive oil, I'm down to my very last bit of it.

So I might have to mix in some butter as well, but should be okay.

Yeah, I want a little bit more than that, but yeah, anytime that you can get olive oil, that's cold.

Um, it doesn't matter as much if you're just going to be heating it up anyways.

But that's just kind of my preference, so I can use that, like one of making my salads.

I can link you guys in a card, so I always keep a little bit of softened butter out and ready to go.

In addition to my olive oil, this is real life, you guys.

Um okay, so the next thing that I'm gonna do is let that heat up and then I want to add some garlic and red pepper flakes and the broccoli.

Thio makes up what we cook for a vegetable with our what I have is a meal usually, which is the fish and rice.

Um, so sometimes I'll have a sweet potato or I will have, you know, broccoli is really a standard and go to Sometimes I'll have some like petite potatoes and cut those up and bake them if I have enough time.

But that can be a little bit much like, longer of a process.

Uh, I'm just gonna grab some of this garlic.

I This has been such a time saver for me.

Instead of peeling each and every garlic clove and having to mince it, which I never mentioned this good.

I just get the kind that's pre made pre cut up, I guess.

And that adds a lot more garlic to my my nutrition and what I try to eat in a day, then what I'd ever try to do if I was peeling everything myself.

I don't really need a lot of these because I don't like it, especially spicy food, but I love savory dinners, so I'm just gonna be lightly coating that as well.

Honestly, whenever we order pizza out, they always give us these red pepper flakes, and I save them so that I can use them later on and meals like this.

So I'm gonna let that I'm gonna stir it up quick.

Um, and then I'm just gonna stir that and then I'm just gonna let it sit for a couple minutes.

This waas a Martha Stewart way of cooking.

That's just been where I've gone to for quite a long time for any recipes.

Like I trust Martha Stewart's brand, everybody she works with implicitly when it comes to cooking or any recipe, I just follow it to a T.

So this is a really easy way to have bright broccoli that's not, like mushy or anything like that.

Much brighter and still tender if you cook it long enough.

Uh, so I've got another minute and 1/2 or so on the used maybe just a minute.

I don't know if I mentioned it, but I also have my brown rice just over here.

It's in one of those rice cookers, and that has been really good to like.

If you ever just want to add more rice or keen lot to or whatever else you like to your meals, it's looking easy.

Way to do that because you don't have to think about it and boil it in.

One of the things with my dietician is I went to her because I have PCOS and I manage it through my nutrition.

And so she's walked me through ways Thio make me be able to eat more vegetables throughout my day in a more effortless way.

Because if I'm gonna be, like again with the garlic close, if I'm gonna be, like peeling every single one and mincing it, finally, I'm just not gonna do it and then I'll throw it away because it went bad.

But if I can make it work for me, them all about it all right, I'm going to now add about half a cup of water, and then I'm basically just letting that boil more or less inside here somewhere, if you will.

And then I'm gonna let that sit for about 6 to 8 minutes and just kind of keep an eye on it.

So I am gonna have everything kind of be ready at the same time.

So now I guess I just want to get my lemon wedges going and kind of prepared for my like, I'm gonna play everything batteries.

And I like to use lemons whenever I am making broccoli or rice or fish, especially like fish and women's go together so well, So I just want to kind of cut one in half and then just lightly cut in the center there so that I can really squeeze it.

Squeeze is at the end, like over all of my food, and it's gonna be awesome.

Um, I also can take another little lemon and used them were decoratively, so I'm cutting off the end there and then just lightly cutting the rest of them.

To be honest, if it was just me and Zach, I wouldn't go to this much trouble.

But you guys were here, so I have to make it pretty.

That's pretty much it, um I think next I'm going to get the rice out because it might still be really hot.

By the time that I go to serve my meal, I'm gonna have hot food on top of it.