(funky intro music)
- What's up, y'all!
I dunno if you can see it,
but it looks like a Guns N' Roses' video with this steam.
It's amazing.
We are back with Anthony Anderson.
Y'all, give it up.
(audience applause)
Our next guests are quite the yin and yang as a couple.
She's a comedian whose latest Netflix special
is called "Iliza Shlesinger: Hot Forever".
And he's a James Beard nominated cookbook author.
Together they host the YouTube series, "Don't Panic Pantry."
- Even if you don't like pesto,
- even if you hate it,
it's really good.
- Who hates pesto and clicks the video and then makes it?
- It's really good.
- I love you. - I love you.
- What are you doing tonight?
(Noah laughs)
Now I'll put 'em in the oven at 425
and just blast them till they're heated through
and have melted cheese on top.
- I'm so (beep) amped for these.
No, I'm so good.
Someone's gonna get pizza milk.
- They have a new cookbook dropping today based on the show.
Let's welcome Iliza Shlesinger and her husband,
chef Noah Galuten.
(audience claps)
- Alright.
You all know each other- - That was a real baby?
- That was a real baby.
- You said that was a real baby?
- We have a cookbook together and a baby together.
- All right. - Yeah.
You do everything together.
- Equally important. - We are the best of friends.
Y'all know each other though, right?
- Me and... We've had sex.
Oh, me and Anthony. (group laughs)
- We've had sex. (laughter)
- I know Mr. Anderson;
I've lost on to tell the truth many a time.
Many a time.
- Well, what are we making today?
- Today we're making a rice noodle salad
with kale and edamame.
It's a super duper healthy, nutritious, fast light meal.
It's vegan, gluten free.
And you know, I think for me,
a lot of the things we had to do in this book
is people get so overwhelmed by what they're eating
and how to eat.
It's so personal.
There's all these issues you're dealing with.
And so this book's here to kind of help you
not worry about it too much.
That you can kind of just have us here
to help you get better at it, be encouraged, cook at home,
live a healthier, happier life
and not get too stressed about it.
- That's awesome.
(audience claps) - That's what we want.
- Alright. - Yes, we do.
Well get us started.
What do we do first?
- All right, so this is a really cool-
Basically all you're doing
is you're making a quick dressing in here.
You're gonna take-
these are, like, pad Thai noodles.
You can use whatever you want, but these are gluten free.
- Not whatever you want. (Kelly laughs)
- But, no.
A substitute, if you wanna- - For sure. Yeah.
- If you have spaghetti, you want to use spaghetti,
but we're keeping it gluten free today.
And you drop it right in.
Those are gonna boil for like-
- Can you break before you put 'em in
Or just put 'em in whole like this?
- You can, but when you pick it up to eat it
you want it to go all string up and be all tasty.
And what's cool about this recipe
is after it's boiling in there, when it's just about ready,
you drop in some frozen edamame,
some pulled up kale like this.
- And they cook right in there.
One pot, drain it, toss it together, and you're done.
It's, like, a super easy- - I think, too,
people see kale and they're like,
"Oh it's a garnish, or it's super healthy.
Like, what do I do?"
And so I feel like when you showed these meals,
like, oh my God, it can be something other than
in a salad or in my teeth.
- What she just said.
I'm happy we're proving that. - Yeah.
- That was my doubt.
- And it goes so fast.
You could use spinach, you could use frozen peas.
That's all about, like, using what you have.
Make yourself dinner, make your life easier.
- Okay.
- So now we're gonna take a little bit of tamari,
which is like a gluten `free soy sauce.
- Love.
- Put that right in the bowl right there.
- People hear gluten free and their ears prick up,
especially in LA,
so gather around. - I know, well,
it is good. (audience laughs)
It's a way to, you know, fight inflammation.
It's good. - Yeah.
- And it has kind of a roastier flavor, too.
And then you got some rice vinegar
and the (indistinct) soy sauce.
- Roastier. _ Roastier.
- And what's this one?
- This is sesame oil, which can give it, like,
a really nice kind of toasty flavor.
Take your little grater like this.
We're gonna take some fresh ginger and some fresh garlic
and just grate it right on in there.
- And I'm just here. - Like both of those.
Just hanging out. - I'm just here.
Much like at home, (Kelly laughs) I'm just here.
- And if you want a little extra spicy in that level,
you can go heavier on it.
But just a little bit of this, a little bit of that
- I love garlic. - Fresh, easy.
You don't have to chop anything.
You're just grading it right in there.
And there you go.
Basically you're just gonna whisk this in.
It's that simple.
Really, really, really simple.
Throw some other stuff in at the very end.
And then basically when this stuff's all ready, you just go,
okay, the edamame in, you dump that.
- Oh, okay.
- You dump your kale. - Let me do something.
(Kelly and audience laugh) - Hold that bowl.
(Kelly laughs) - This a bowl.
- This is a bowl.
This is for sale. - You dump your kale?
Okay. - Dump it right in.
- Kale goes in right in there.
And then basically you're just gonna pull it out.
But, just for the sake of time, we use a little TV magic.
- Yep. - And it's gonna swap out.
You run it under the sink, just to cool it off.
And you've got your kale, your rice noodles, your edamame.
All cooked together, all ready to go.
And you just dump it right into your dressing right here.
Just like this.
- Okay. - It is that simple, folks.
- I like simple.
I don't like spending a ton of time.
(audience claps)
There's, like, this is TV magic, so I'm putting this
down here.
- And then just take your little finish bowl.
You did a good job there, too. (group chatter)
If you wanna add some protein,
You can add that too.
- Somebody already put some chicken in mine.
- And then just take some of the (indistinct) noodles-
(stutter) Let me get your garnish there, Kelly.
- Oh, garnish.
Oh, shoot.
- You got some sesame seeds right there.
Just sprinkle those right on.
- Okay.
- Can I have garnish?
- Bam!
(audience laughs)
- Oh, no, no.
That's copyrighted. - You can't say that.
- We don't have the rights for that.
- I'm sorry.
- Boom!
(audience laughs)
And then a little,
little hair of lime juice. - So different.
- Right there.
- Okay, give her a squeeze.
- I got lime juice on everything.
- I know. I did it. I love it.
- Fight scurvy.
(indistinct) all worried out. (audience laughs)
- Really?
Fights scurvy?
Have you ever met someone with scurvy?
No.
(audience laughs) - Here's the thing,
I'm not gonna lie.
I walked over here from that couch a minute ago
and I was like, "Oh no."
'Cause I didn't know if I'd like it.
I did, and then,
this is delicious!
Is the logo camera tell them that.
Yeah - It's pretty.
- It's delicious. - It's so good.
Do you like it, Anthony?
- Huh?
He's still eating.
No, it's pretty tasty.
I got a little protein on mine.
Mine. - There you go.
- Oh, I did too.
Somebody put it on it 'cause they know I like some chicken.
This is super good.
No lie.
Thank you so much Eliza.
Thank you so much Noah.
This is awesome.
Thanks for having us.
The "Don't Panic Pantry" book is out today.
Y'all get it.
Wherever books are sold.
I love the "Lady in the Tramp" moment happening right now.
- I'm trying to make him do it.
- In fact, hit up a small bookstore if you can.
That is super important.
So "Don't Panic Pantry" has new episodes
every Monday on YouTube.