Abundant Living


Program transcript

Programs by Request

Participants: Curtis & Paula Eakins


Series Code: AL

Program Code: AL000203A

00:01 Well, you know if you see me in the kitchen by myself,
00:04 it doesn't me that, Curtis, is not with me,
00:06 it means that it is all cooking show.
00:09 Today, we're gonna do a program called "The Hearty Grain."
00:12 You're gonna get your paper and pencil,
00:15 call somebody on a phone and tell them
00:16 that turn into 3ABN, "Abundant Living."
00:19 And we will see you in a minute.
00:49 Hi. Welcome to "Abundant Living."
00:52 I am Paula Eakins, and this is?
00:56 Your husband, so you should know my name, don't you?
00:58 Tell them your name, honey.
01:00 Oh, Curtis Eakins. Yes. Aha, okay.
01:03 I glad you're gonna say that for me.
01:05 No, no, no, no.
01:06 I thought you could be your own thing on--
01:08 Okay, and I did.
01:09 So you know this is a real good show. All cooking.
01:11 It's all cooking and it's called "The Hearty Grain."
01:13 The Hearty Grain.
01:15 And the Hearty Grain, because we're gonna concentrate,
01:17 believe it or not, on the oat family. Oh, oats.
01:20 And in the oat family
01:21 there is a lot of different types of grains. Okay.
01:24 But we're gonna concentrate on two of them.
01:26 And these two, well, I guess
01:28 before I even concentrate on those two,
01:30 is we kind of talk a little
01:31 about how they were done. Okay.
01:33 Because people get these words kind of mixed up,
01:34 you know, steel grain, old fashioned,
01:37 quick oats, groat oats.
01:39 All those name together there but--
01:40 So can you break it down for us?
01:41 Well, basically all the packages tell you,
01:43 it should tell you, you can tell
01:44 even if it said the certain name
01:46 as to the cooking time available
01:48 to that particular product. Oh, okay.
01:49 But when you talk about old fashioned
01:51 or the steel grain oat, basically it's a wheat.
01:54 And then what happens is that they roll it with the rollers.
01:57 And then when they roll it with the rollers,
01:58 it mashes the wheat actually down
02:00 into an actual oat flake.
02:02 And that oat flake then goes through a steaming process
02:05 and then from there it goes
02:06 to a lightly toasted situation or lightly toasted.
02:11 And then all of a sudden,
02:12 it's actually an old fashioned or steel grain oat.
02:14 So old fashioned and steel grain are the same thing.
02:17 They're kind of same words, they're the same words,
02:19 because of their time for cooking,
02:21 how long it take them to cook.
02:22 So the cooking time determines the type of oat.
02:24 Right, now people say, is instant oat
02:27 as good as steel grain or old fashioned oat?
02:29 Well, the thing is that what happens,
02:30 still the same wheat and now it's going through a roller,
02:33 but this time it's fragmented.
02:35 So it's broken down into a lot of smaller pieces
02:38 and then the smaller pieces what happens is,
02:41 it's able to absorb water a lot quicker and faster.
02:44 And so that fragmentation once again steaming
02:47 and then also baked it a little bit, it causes
02:49 because of so much fragments there,
02:51 it actually once the water hits it, it cooks right away.
02:54 Oh, okay. Okay.
02:55 Now is the quick oats the same as-- Instant oats.
02:59 Instant oats? Yes.
03:01 'Cause that's another question we get it quite often.
03:02 Yeah, instant oats and then quick oats.
03:05 And then believe it or not, one is even finer
03:07 than that is when you-- like if you go--
03:10 well, sometimes you see in the super market,
03:12 you will see a bags, little packages of oats
03:15 that might have blueberries or strawberries
03:17 or something in it, you know, packaged and they say,
03:20 like add 2/3 to 1/2 cup of hot water
03:22 and the oats are ready that's even more instant than instant.
03:26 Okay, because the minute that hot water hits that,
03:28 remember now that's even more fragmented than before.
03:31 Let me ask you a question now.
03:32 What about the nutritional value
03:34 of all of these different types of oats?
03:35 Steel grains, quick,
03:38 same nutritional value for them, definitely change?
03:39 Well, the nutritional value, um, no, not really,
03:43 because still the same wheat.
03:45 Yes, the same wheat.
03:46 But the temperatures, the rolling,
03:49 the fragmentation changes them up as far as their cook ability.
03:53 Okay. All right.
03:54 But now--now I don't really want to say
03:56 that the one is in the little bag is not as,
03:59 is not as protein or as nutritionally adequate
04:02 as the steel grain because it really isn't.
04:04 I mean, it's actually just almost down
04:06 to a flour base almost--
04:08 Just the way it's processed-- Just the way it's processed.
04:09 But still the oat, steel.
04:11 Yeah. But what's the better one for you?
04:12 The better one for you is going to be the old fashioned oat
04:15 or as you said the steel grain oat.
04:16 Now I do want to say, I don't want to get you real confused,
04:19 but if you see the one and says,
04:21 you'll see like an oats in a can,
04:22 you'll see the oats in a can and this is--
04:25 they'll say steel grain,
04:26 it takes even longer to cook sometime than the old fashioned.
04:30 Okay. Okay.
04:31 But what you need to know is that the oat family
04:33 is here to stay, is got a lot going on,
04:35 it's got a lot of medicinal properties
04:37 that can actually work on
04:38 and we're gonna be doing in this program.
04:40 We're gonna be showing you ways
04:41 in which to take a whole old fashioned oat
04:44 and then an instant oat.
04:45 And then we're gonna be making things out of it.
04:47 This gonna be really, really good.
04:49 That sounds really interesting, honey.
04:51 Yes, it does. And so let's look at that first ingratiates.
04:55 Okay, let's do it.
04:57 Baked Oatmeal with Blueberries.
05:19 Now, Curtis--
05:20 Okay, now lot of people,
05:22 they, you know eat oat meal but just plain.
05:24 Yeah, I know.
05:25 So just the blueberry
05:27 and so you got some other things in with this so--
05:29 So actually all the stuff is there
05:31 but I have to say it's not my recipe,
05:34 although you know how it goes.
05:36 Now this recipe came from a friend of ours.
05:38 Oh, that's the-- Yes, yes.
05:41 I think Siloam Springs, Arkansas.
05:43 Yeah, yep, yep. Somewhere in that area.
05:45 Somewhere in that area, somewhere in that area.
05:46 We went to their home.
05:47 We were doing a big program there.
05:49 And what happened when they fix us for breakfast. That's right.
05:50 So you know how it goes,
05:52 you know, as cooks were always tweaking it
05:54 or changing it a little bit or something like that.
05:56 And so we did a little bit of tweaking on this particular one,
05:59 but it is so good, because you don't have to add
06:01 anything extra to it, actually once you make it up
06:04 and now it does bake in the oven.
06:06 Okay. That's different.
06:07 Because lot of people used to cooking
06:09 their oatmeal on top of the stove. That's true.
06:10 This one bakes inside the oven, okay. Okay.
06:11 And so I'm gonna start putting things in,
06:13 this is the old fashioned oats that we're gonna be using.
06:16 Old fashioned. All right. All right.
06:18 And then what I want you to do is go ahead
06:19 and we got this dates, chopped dates,
06:20 and we gonna put dark chopped dates in. Okay.
06:23 Okay. And it's a real good one.
06:26 We're gonna put in the coconut. All right.
06:28 This shredded coconut that we're gonna be using.
06:30 Shredded coconut. This is unsweetened?
06:31 And this is unsweetened coconut. Okay.
06:33 This is, okay.
06:35 And then we're gonna go ahead on with that Curtis,
06:36 I got a couple of things going on, number one--
06:38 Now you want me to fold that?
06:39 No, no, no, I'll-- We're not folding?
06:40 I'll go ahead on and get this together,
06:43 'cause I know about you and folding.
06:44 You know, it's not a fold thing.
06:45 'Cause I can fold.
06:47 I know you can, you can definitely fold.
06:48 But let's do this, while we're busy trying to fold,
06:50 one we will add vanilla to the almond milk, okay.
06:53 Oh, okay. All right.
06:54 Then after the almond milk and then--
06:56 So you're keeping me busy.
06:57 Keeping you busy, and then I'm gonna go ahead on,
06:58 I'm gonna put in the salt, little bit salt off though.
07:00 All right. Okay.
07:02 And you want me to stir this one out.
07:04 Yeah, you can stir little bit.
07:05 And then what I like about this recipe, Curtis,
07:07 not only it's a quick recipe, but it also is a recipe.
07:11 Now you can use, believe it or not,
07:13 you can use almond milk, you can use soy milk,
07:16 and you can use rice milk,
07:17 because basically all these are just an agent
07:19 to give that liquid we need to have for the oats to cook.
07:21 To absorb. Right.
07:23 So it depends on your preference.
07:24 Sometime people say, "Well, I can't do soy
07:26 or I can't do almond, there are all different ones out there."
07:28 Rice milk's, yeah.
07:29 Rice milk, okay. Okay.
07:30 So you're gonna go ahead on and pour it slowly. All right.
07:33 Can I get a different spoon too,
07:34 because this one here is little bit larger
07:35 than I want to be. Okay.
07:37 Okay, go a head. Yep.
07:38 Yeah. Okay. All right.
07:40 That vanilla, that vanilla is going in there
07:41 and that's a good, good, good, good, okay.
07:44 And now we got those fresh blueberries.
07:48 Let's go ahead and put those in.
07:49 Fresh blueberries. Okay. All right.
07:52 We're gonna put those in,
07:53 this is one cup of the fresh blueberries.
07:55 We're gonna put some possess to oatmeal.
07:57 Oatmeal, we're gonna change it up. Change it up.
07:59 I've got a couple of recipes that we use a baking type thing
08:02 with the oatmeal and we're using all kind of stuff
08:04 from orange juices to apple juice
08:06 to all kind of goodies, okay.
08:08 And now we've already spray that 8x8 dish, square dish.
08:12 And all we're gonna do.
08:14 Now I know you look at this and you said,
08:15 that's gonna actually firm up.
08:17 You wait till the show is over
08:18 when you see what happens to that.
08:20 All we're gonna do is just actually pour it
08:21 into our 8x8 square dish.
08:24 So the milk is going to absorb that oat.
08:29 The milk will absorb it. And make it firm.
08:30 Make it firm.
08:31 And all you have to do when you--after it bakes,
08:33 it's gonna bake at-- what's our tempter?
08:35 We got 300, 350. 350.
08:37 We got 350 and it takes 50 minutes
08:39 to an hour, okay. Okay.
08:40 Because it's old fashioned oat.
08:43 And all we're gonna do is just mix that up. Okay.
08:46 It goes into the oven. Okay. And it's going to bake.
08:51 That's quick and easy.
08:52 That is so quick and easy. And you know what?
08:54 I tell you one thing I like about this.
08:55 Let's say, you say, I don't have 50 minutes
08:57 or I don't have an hour. Okay.
08:59 You can actually put this in the oven
09:00 and put in on about 225 degrees
09:02 and it can actually cook very low in the oven
09:04 and it will be ready in the morning
09:06 when you get up. How about that? Also overnight.
09:07 We do overnight as well. Oh, okay.
09:09 Okay, so that's what I like about this one, okay. Okay.
09:11 Now speaking of oats, hearty oats,
09:14 and old fashioned oat. Okay.
09:15 How about making some sausages, breakfast sausages--
09:19 You know, we're talking about oatmeal.
09:20 We're gonna make breakfast sausages
09:22 using the quick oats, okay.
09:25 You're talking about sausage?
09:26 That's what I'm talking about, okay.
09:27 That's what you're talking about.
09:29 Let's look at the actual recipe itself.
09:30 Yeah, and I got to see this one. All right.
09:32 Breakfast "Sausage." It cost for.
10:02 Okay. Okay. Breakfast "Sausage."
10:05 This one is a good one.
10:06 I'm telling you, it's done with the quick oats.
10:09 And we're gonna make it out, actually make it right here on,
10:11 on this stove, how about that?
10:13 Okay, now lot of people, they may say to themselves,
10:15 "Okay, how in the world,
10:16 you're gonna make sausage out of oats?"
10:19 Well, we're gonna show them right now,
10:21 'cause I'm gonna put in my 2 cups of water.
10:23 That's how we're gonna get started,
10:24 'cause remember now those instant oats need to have
10:26 some thing to cause it to stick together.
10:29 And the thing that makes this recipe really unique, Curtis,
10:31 is all the seasonings. Okay.
10:32 Notice all the seasonings that we're actually gonna be
10:34 using in this product itself, all right,
10:36 in this particular one.
10:38 Now this sausage has zero cholesterol.
10:40 No cholesterol whatsoever.
10:41 No saturated fat, no trans fatty acids.
10:42 No saturated fat, that's right, that's right.
10:45 Now what I'm gonna ask you to do is I'm gonna ask you
10:47 to start putting in different things.
10:48 So we're gonna first put in our light soy sauce.
10:50 Light soy sauce. We're gonna pour that in there.
10:52 No, no, no, over here. Oh, in here.
10:53 Oh, yeah. Please don't put in there.
10:54 Okay, fine. That was close, baby.
10:56 All right, I know it was. I know it was.
10:57 Let's go ahead and put that olive oil in there.
10:59 We got the olive oil going in. Olive oil.
11:02 Ah, okay, and then we're gonna go ahead
11:05 and put in the onion powder. Okay.
11:07 And that's the onion. Ah-ha.
11:10 Now we're gonna put in the garlic powder.
11:12 Okay, that supposed to garlic salt.
11:14 Yeah, that's right. That's right.
11:16 And then we're gonna put in our regular,
11:19 oh, that's Italian seasoning,
11:20 I am with the Italian seasoning in.
11:22 Yes, thank you. That's it, Italian seasoning.
11:24 This is what makes it taste so good. Okay.
11:26 Okay, we've got the sage. Let's put the sage in.
11:28 This is the sage. Okay.
11:31 All right. Add a little bit of-- little bit of sea salt.
11:34 Let's go ahead and put that in there as well.
11:35 Sea salt. Okay, I know that is.
11:37 Curtis, he's getting very season right now. Okay.
11:38 And then we're gonna put in that honey. Honey.
11:41 Okay, and that's gonna take little while,
11:42 so you're gonna make sure,
11:43 you just get all the goodies out there.
11:45 All the goodies, all the goodies.
11:46 This gonna be a season.
11:48 A season-- Sausage.
11:50 And let me just do, let me just do that. Out of oats.
11:53 It's already starting to smell good, starting to smell good.
11:55 And a little kick.
11:56 A little bit of kick with the cayenne, okay.
11:59 Cayenne, cayenne, cayenne. Okay. Cayenne pepper.
12:03 Now I know you're saying to yourself
12:06 there ain't way. There is no way.
12:08 I know you're saying that but I'm gonna tell you right now,
12:10 this recipe is really unique. You're okay?
12:13 Because once this water comes to boil,
12:15 we're gonna take the instant oats.
12:17 Now remember now the instant oat,
12:18 the minute it hits water it coagulate. Right.
12:20 So actually it's gonna save us
12:22 from having to put eggs in the recipe. Okay.
12:24 Okay. Yeah.
12:25 So we're gonna add in the instant oats
12:27 and we add the instant oats in,
12:29 it's gonna get thick, thicker and thicker.
12:31 And we're gonna turn these into sausages.
12:33 Now we have to wait until this boils first.
12:35 Well, it's just about ready, it's just about there,
12:37 and it's just about there.
12:38 Okay. And I like boiling.
12:39 Yeah, that boil up a little bit, there you go.
12:41 It's going it now. Okay.
12:42 So now we're gonna ahead on and slowly add in,
12:44 let me use, let me use this spoon here.
12:46 I like to use another spoon.
12:48 We're gonna slowly pour it in, slowly pour it in. Slowly.
12:51 Okay. All right, all right.
12:55 And this is 2 cups of the instant oats.
12:58 We use taking oats and just adding some raisins
13:01 and apple and all kind of fruit to it
13:06 and turning it into something but we're gonna turn around--
13:07 We're gonna make a burger, well, no, not burger sausage.
13:10 We're gonna make sausages. Yes.
13:12 Now look at that. Look what happened already.
13:14 Okay, let's turn this down a little bit.
13:17 Down a little bit. And--
13:21 Sausage out of oats. Yep.
13:23 And you got to keep on stirring it.
13:24 You're gonna stir it,
13:26 because you don't want to stick, okay. Oh, okay.
13:28 It only takes a few minutes and then it's ready to go,
13:31 look at that, look at that.
13:32 See how thick, it is?
13:34 You've got this recipe from the--,no--
13:36 No, no, no, no, no, no. Oh, this is something.
13:37 No, this is a different recipe.
13:38 I got those, I got the blueberries from them, okay.
13:42 Now the thing I like about this, Curtis.
13:44 I have my little spray can here
13:46 and I also have my little cookie scoop.
13:48 We want to make sausages, how about that?
13:50 So I'm just gonna spray the hot stick.
13:53 It's a hot stick, it's a hot stick.
13:55 Okay. Kitchen type?
13:56 And normally what I do, I let it sit for minutes. Okay.
13:59 But because of this is TV, we're just gonna go ahead on
14:01 and we're gonna just scoop. Scoop it up.
14:04 And we're gonna set it on our tray. Oh, okay.
14:08 How about that? How about that?
14:10 Look at that. Look at that.
14:11 Okay. We're gonna scoop it up. Set it on tray.
14:14 You made this sausage for me just recently.
14:15 I make--yeah, yeah-- For breakfast.
14:18 And you know, my son-in-law, he's allergic to almonds
14:23 and stuff like that so what happened--
14:26 I used to make these up
14:27 and put the pecan meal in it.
14:28 And then I found out that,
14:30 you know, he was allergic to that kind of stuff.
14:31 So whenever we go to our daughter's house,
14:33 I'll make these up and take them in
14:35 and I'll actually make them
14:36 up without the pecan meals, you can do that too.
14:39 To make it harder, but you don't have to.
14:40 And my son-on-law.
14:42 Pecan has a nice little texture to it.
14:43 It has a nice texture the reason is
14:44 it just got more of a texture like an actual sausage, okay.
14:50 But our son-in-law was so excited
14:54 when he heard that I'd actually made this
14:57 especially with him in mind. Okay.
15:00 Now you look over, you'll find a fork, Curtis.
15:02 In trays, you have a fork there.
15:04 There you go. Okay.
15:06 And I'm gonna show you something what I do
15:07 and I'm just gonna do a few more of them.
15:09 Now you can also turn these into big sausages
15:12 but remember now these are breakfast sausages,
15:13 they're gonna go with the rest of our meal this morning,
15:15 like, you know, in a morning time
15:17 or like I said you can have them for dinner as well.
15:20 But what I'm gonna do--
15:21 if you want to make them larger you can.
15:23 You can use the larger scoop,
15:24 but I'm gonna just take my fork.
15:26 And all I'm gonna do is mash it down,
15:28 'cause I want it to look like sausages, okay.
15:32 Is that nice? Is it spongy?
15:35 Okay, and this gonna go in the oven
15:37 and it's gonna actually bake.
15:39 And I'll bake it on one side for about 10 minutes
15:41 and then I'll turn it around and bake it on the other side.
15:44 And so you're gonna be surprised when you see what happens.
15:48 At the end of the program when you see these sausages
15:50 that we have made.
15:52 Right now we're gonna take a break
15:53 and we're gonna come back.
15:54 And we're gonna do another recipe.


Revised 2013-07-25