Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000209A
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00:01 I am by myself again and you know what that means.
00:03 This is an all cooking show 00:05 and a part of the Eight Natural Remedie series that we're doing. 00:08 In this program you have to get your paper and pencil 00:11 because we're going to be doing some delicious, nutritious 00:14 recipes that you will not be able to not prepare. 00:18 So I want you then just to stay by. 00:48 Well, welcome to Abundant Living. 00:51 My name is Paula Eakins and this is my husband. 00:55 Curtis Eakins. 00:56 Curtis Eakins and you're actually going to be 00:58 my helper in the kitchen today. Yes. 01:00 Doing all this cooking we got going on. 01:02 I would be your help meet. Help meet, okay. 01:04 And you know that because you've been 01:05 talking about the Eight Natural Remedies. That's right. 01:07 That we in this particular show 01:09 we're going to actually concentrate 01:10 on a natural disease. Oh. 01:12 And that is the disease of diabetes. 01:13 Oh, diabetes cooking. 01:15 Cooking for a dietetic, you know. 01:16 Cooking for the diabetic. 01:17 Looking at some good nutritious things 01:19 that we need to have as a part of their diet 01:21 that it will be really good for them. 01:23 And so I'm excited. 01:25 That we need as this is very important topic of-- 01:27 it has reached epidemic proportions. 01:29 It has. It has. 01:30 In last 10 years so that we're talking. 01:32 And I guess because of a fact or two 01:34 when we look at the whole diabetes 01:35 at one time it was to be talking 01:37 more about the adult on said diabetes. 01:39 As we look at people as they were moving 01:41 toward the more of the mature audience age. 01:45 Okay, but we're seeing now more and more, Curtis, 01:47 children, not just a type 1 type diabetic 01:52 but now type 2. Yes 01:53 And that type 2 is actually coming from fact of our children 01:56 are just becoming more and more sedentary. 02:00 Picking up a lot more weight and because of all of that, 02:02 that obese factor is with them as well. 02:05 Not going outside, not playing and that kind of thing 02:07 and so it causes some real issues. Yeah. 02:09 And so, this program is designed 02:12 to not only help that mother to get some good recipes out there 02:16 or their daddy to get those recipes out there. 02:18 But also guess what the children can help out with it too. 02:21 That's true, this is something that they can even do this 02:23 this right here, probably from where I see. 02:26 Now speaking of this dish right here. 02:28 Good speaking lets go ahead 02:29 and look at the actual more recipe with this particular. 02:33 Spinach Strawberry Salad. It calls for: 02:59 Now, Curtis, this is a real good recipe. 03:02 Good way to get the spinach in. 03:03 Yeah, because most time when people think about salads 03:05 they always just think about, you know, 03:06 lattice and tomatoes 03:07 and cucumbers and that kind of thing. 03:09 But this is a salad that is different, it's beautiful. 03:12 It tastes wonderful. Yes, it does. 03:14 And so we already have our spinach already washed 03:16 and ready to go as spinach leaves. 03:18 You gonna go ahead on for me and if you would. 03:20 Now this is spinach that you purchased already or you-- 03:22 Yeah, already purchased it. Okay. 03:24 And so what you thought I growed it? 03:27 You growed it or you grew it too. 03:34 Okay. Well, any way. 03:37 What now, I need a top for this. 03:39 No, no honey, you just do like that. 03:41 Okay, I got it. You'll be fine. 03:45 I'll be fine. You'll be fine, okay. 03:47 Now before I even do that part, 03:48 we're gonna let lettuce over a side 03:50 because we have our fresh strawberries already cut in half 03:53 and then while you're doing that 03:54 I am going to go ahead on and dug in this kiwi. 03:56 How much I need what, a tablespoon there. 03:58 Oh, that's gonna actually that, 03:59 that half there will make 2 tablespoons. 04:02 Oh, half of this. Oh, okay. 04:03 Oh, half of it. Okay. 04:05 So I like this, I like with the kiwi. 04:09 Every time I see kiwi I think of your sister. 04:13 Okay, I know that she was just diced so well that one right. 04:16 I'll let you tell it because this is your sister 04:18 I let you tell the story. 04:22 If my sister ever watches Abundant Living 04:24 she is going to say, I can't believe you said about me. 04:27 But you know I was in Philadelphia one time 04:28 and we were having kiwi 04:30 and my sister had not really seen that kiwi before. 04:34 And so she said, are we really going to eat that? 04:37 I said, absolutely. 04:38 She said, well, why are those ants 04:40 sitting in the middle of that? 04:42 Those are not ants but you know what, Curtis let me tell. 04:46 It wasn't too long ago. Illinois. 04:47 Now we didn't say you sister's name. 04:50 Now so you you call her name now see. 04:52 Because you're fellow sisters. Oh, yeah. 04:54 Because you just narrow down the field. 04:56 It's on you baby. Any way I've to cook. 04:58 Okay it was too late. Let's go. 04:59 What we are gonna do is 05:00 I am gonna ask you to take this, Curtis. Okay. 05:02 And we're going to put the orange juice in 05:03 because this is actually the dressing 05:05 that we going to make up. 05:06 Okay, going in here 05:07 A cup of olive oil is going to go in there. 05:08 Little bit of olive oil. 05:09 And we're using maple syrup 05:10 but you can use honey as well? 05:12 Okay. All right. 05:14 And then make sure you get all the goodies there. 05:16 Have you already put the lemon juice in there? 05:17 No, I have not. 05:18 Are you going to scrape that well good there? Okay. 05:21 And I am going to go ahead and put this in my bowl. 05:24 And the lemon juice here. 05:26 Lemon juice and then you're going to-- 05:29 It is about. It makes 2 tablespoons. 05:32 It kind of surprising, isn't it? 05:34 Yeah, you don't think you get that much. 05:35 I know. I like to use fresh lemon too. 05:38 While you are doing that I am going to go ahead and put the-- 05:41 So this is going to be the dressing. 05:42 This is the dressing, it's actually gonna go over it. 05:45 Yes. Okay. 05:47 Very, very good spinach, 05:51 instead of using iceberg lettuce. 05:53 With is what 98% water. 05:55 Absolutely. Absolutely. 05:57 And then with that in mind what we're going to do 05:59 is I am going to take-- one minute here. Okay. 06:01 Let me just make sure we've got all that together 06:04 and then I am going to slowly-- 06:06 You're going to drizzle. 06:07 Pour it over top of that lettuce. 06:10 I mean not lettuce the spinach. 06:11 Not lettuce, the spinach. 06:13 I think you're supposed to drizzle that. 06:15 Ah, well drizzle, pour. Pour, okay. 06:19 Name of the game is getting in on in here. 06:23 Okay, you used the last move there. 06:26 Okay, now what we're going to do 06:29 is we're going to actually put in the kiwi. 06:34 And we got those slivered almonds there. 06:40 And we're going to put in the strawberries. 06:43 Yummy, yummy. Very festive. 06:47 Oh, that was good. 06:50 How about another one, baby? 06:51 No, nom they has to go on the salad. Okay. 06:56 Is that pretty? You or the salad? 07:02 You're talking about the salad? Yes. 07:04 It's pretty too so are you. 07:06 Okay, thank you. No, thank you. 07:09 Okay, now-- Okay, now-- 07:11 Time for the almonds. 07:12 Yes, its time to put the almonds here. 07:16 Pay attention what you're doing. 07:20 You about to lose it. Again. 07:22 Oh, yeah, oh yeah, oh yeah. 07:24 Now you can tell. Now think about that. 07:25 Oh, yes. Okay. 07:27 They look colorful, honey. 07:28 And just before-- we just before-- 07:29 I usually put a plastic over top of it 07:32 and put in the refrigerator until its time to serve it up. 07:34 And then you just take your fork, 07:36 your salad fork and you just move it up. 07:38 And everybody gets a chance to have all of it. 07:40 They have the salad itself, the dressing, 07:42 the strawberries, little bit of the almonds and also the kiwi. 07:46 But it's absolutely gorgeous. 07:47 It's a real good way to start program off. 07:49 You've got to have that salad that on in there. 07:50 Good to have that fiber and the raw almonds 07:53 and strawberries and kiwi. That's fine. 07:56 Very nutritious and very colorful. 07:57 Nature's dessert is fruit. 07:59 Ah, well talking about the next one. 08:03 The next recipe we're going to doing. Another dessert? 08:05 No we're going actually to another recipe. Oh, okay. 08:07 So let's go and see what that recipe actually is. 08:09 It is calzones. It calls for: 08:30 Now Curtis this one here is one of those recipes 08:32 where we're gonna add some real good things. 08:33 We got unbleached flour with the germ in it. 08:36 Okay. We're gonna be using first. 08:37 And then we're going to go ahead 08:38 also I am putting that pastry flour. 08:40 Pastry flour. To this well. 08:41 This is little bit lighter. 08:42 It is lighter in texture and everything. Okay. 08:45 And then we have margarine. 08:46 We're going to actually putting in 08:47 and this is a part of that. 08:49 Let's go ahead on and mash that up. 08:52 Now, there's a couple things that I do 08:53 number one with this as you know you gonna mash it up 08:55 until it gets to be the size of the actual small crumbs 09:01 Right. Okay. 09:02 So that's what we're going to do. 09:03 We're going to bring this to end right now 09:06 because I want to go ahead and out in the parmesan. 09:10 Oh, okay, parmesan. 09:12 I want you to go ahead and put that salt in there. Salt. 09:15 And then I am just going to start mixing it. 09:19 Okay, I thought we were missing something. 09:22 No we're not miss anything. All right. 09:25 And what I do is this just-- 09:26 I'm gonna do this until it gets to a crumble. 09:28 So this is going to be the outer stale-- 09:31 Of the calzone. Of the calzone. 09:33 And you know when you see different calzones 09:34 out there in the marketplace 09:35 they're all done with the white flour and stuff. 09:38 So we've got the soy margarine 09:39 we replaced in the regular margarine. 09:41 And then we've also on top of that-- 09:43 The whole wheat pastry flour. That's right. 09:45 Flour with the germ. That's it. 09:47 To get the B vitamins. 09:48 So and you know we've been on a show quite a while so 09:51 but you know I wonder whether you remember 09:53 the difference between the pasty flour 09:55 and the regular 100% whole wheat flour. 09:57 Pasty flour, now, okay, we didn't rehearse this so. 10:00 Pasty flour is like the summer wheat. 10:03 Hey, that's right. 10:04 That's right. That's right. 10:05 Okay, I think I knew a few for a little while. 10:06 So it's a summer wheat flour is lighter in texture 10:10 and that's about where I stop. It's lighter. 10:12 Unless you want to add something to that. 10:13 And it's going to be softer than regular whole wheat flour. 10:15 And I use it a lot when I am doing any flatbreads 10:18 or if I'm using something like this 10:20 I want a lighter texture, you know. 10:22 So you can see how it looks like it has a crumble to it. 10:25 Now, why you mix the two together 10:27 the whole wheat pastry flour and flour with the germ, I mean. 10:30 Well actually the recipe-- the recipe, 10:32 when I first got this recipe 10:33 it was actually using them but regular white flour. 10:36 And so I did a combination half and half, okay. 10:39 Now we have got this going on here 10:40 and so what's gonna happen is I am gonna add that water to it. 10:44 Okay. I am doing it now. 10:45 Hold on one minute. Oh, okay. 10:47 See how it crumbles up. Okay. 10:49 All right so you're going to add that oil. 10:51 Let me just go and get my hands up first here. 10:53 We're going to use the fork from here on it. Okay. 10:55 Okay, go ahead and pour it slowly. 11:01 And I'll say it-- I say it anywhere 11:04 from 1/2 of a cup to 3/4 of a cup 11:08 and it all depends on how that dough is going to act on you. 11:11 Because once again because we're using a wheat flour 11:14 or pastry flour it's not going to be-- 11:16 it might be using need a little bit more liquid to it all right. 11:19 So we can see right now its doing okay. 11:22 Its doing okay. 11:24 I have some more water over here if you need it. 11:26 No, no this is the texture I am looking for. Okay. 11:28 This is what I am looking for and what I going to do 11:30 at this point is I'm gonna take this down. 11:34 So now you need a rolling pan or? No, no, no. 11:36 What's going to happen is actually just 11:38 I am gonna have you use that for me. 11:40 Okay, let's put this over here 11:41 because that's going to be something 11:42 I am gonna use later. Okay. 11:44 I am gonna actually make this dough up. 11:45 And when I make the dough up it actually has to-- 11:47 you know, you make into a bowl 11:49 you're going to put it in the plastic wrap 11:50 and then you're going to put in refrigerator. 11:52 And it has to go in refrigerator for at least 30 minutes. 11:56 So it can just solidify. 11:57 You know margarine is cold, the water is cold. 12:01 But once you put it together and put it back, 12:02 you know, as I am playing around with it-- 12:04 I call it manipulating it. 12:06 As I'm doing that it's actually melting somewhat. Okay. 12:08 When I put in the refrigerator it help it to be 12:11 not only more applicable 12:12 but we will also have the margarine to get harder. 12:14 Okay. So let's just see. 12:16 I am gonna go ahead and turn this. 12:21 Oh yeah, oh yeah, 12:22 this is exactly what I am looking for. 12:24 Okay, now I love it, I love it, 12:28 I love it just doing this thing. 12:29 The right texture, uh. Right texture. 12:32 I'll just pull it around so I get into a ball. 12:34 If you will go ahead and cut down nice piece of that foil. 12:38 I mean the surround wrap there. 12:41 Get everything in. 12:44 And you want to be wet 12:45 and have a texture just like you see it here. 12:46 Now I am going to put this on that complete 12:47 or chop this and roll it for you. 12:49 No, no, I am not going to roll it out. 12:50 It's going in the refrigerator. Okay. 12:52 Okay, so all I do is turn like this and this, 12:57 put it in the bowl. 12:58 Then you're going to actually wrap it up. 13:01 Okay, and its go in your refrigerator. 13:05 And that refrigerator because we going to actually 13:07 let it sit in there for 30 minutes. 13:10 While we're making the filling that goers with it. 13:12 Oh, the filling is next. Yeah, filling is next. 13:14 So why don't we look at that filling? Okay. 13:16 The calzone filling, it calls for: 13:50 Okay, all right. 13:54 Now we've done that crust and it's getting itself together 13:56 and I've already just taken a smaller part of it. 13:59 And it sit out here so that we can see 14:01 what the calzone is gonna look like 14:03 because we got to do the filling. Okay. 14:04 The filling while you're cutting those onions up there for me. 14:07 You want me to dice them up or what? 14:09 Yeah, you can dice it. Okay. 14:12 And while we're talking about the dicing of that 14:14 I know that someone might not be 14:16 familiar with also those beef crumbles. 14:19 That's another thing on a market right now too. 14:21 That you can use. 14:23 We're going to use inside of this calzone. 14:25 How about that? 14:27 So I am gonna ahead put oil in my pan. 14:34 All right. I love calzones. 14:37 You love calzones, I do too. 14:39 I do too. That's gonna go in. 14:43 I'm gonna stir this around a little bit. 14:47 I know how fine you want this, honey. 14:49 That's fine. Okay. 14:51 That's fine. You're ready? 14:52 Put them already? Put them all in my pan. 14:54 Okay let's do it. Put them in pan. 15:01 This is softer. Softer, makes too much noise. 15:05 Okay. All right. 15:06 So we've got that going on. 15:08 We're going to also go ahead 15:09 and put in the mushrooms as well with that. 15:15 Now the thing I like about this recipe also 15:17 is that normally you have the ground beef. Okay. 15:20 And the ground beef, you know, you'll say, 15:21 you know cook ground beef and then drain the oil off it. 15:24 But because we're using a mock crumble. 15:27 This is a mock beef crumble there is no fat. 15:29 There is nothing to do and it's already precooked. 15:31 So what we're going to do is just add it there 15:33 to the actual recipe itself. 15:35 And there's a lot of mock ground beef 15:38 there on the market as well. 15:40 And so this is at a regular food store chain. 15:43 Once again regular food store chain. 15:45 And they've got the crumbles up there. 15:47 And back then we see those beef-- 15:49 They come in a box. 15:51 I remember grand burger back in the days, okay. 15:52 Yeah, okay. Some time ago. 15:54 And we're going to go ahead and put in the crumbles. 15:58 Okay and these crumbles have a nice texture 16:02 and they hold their consistency too. 16:07 Yeah, they do. They do. 16:08 Now, this is the thing that makes it come alive 16:09 and that is adding all the other stuff to it, Curtis. 16:11 So what we're gonna do is 16:12 we're gonna go ahead and add in Italian seasoning. 16:15 Okay, it should be this. Yeah. 16:19 And we're going to go ahead and add in our salt to that. 16:26 Go add your onion and garlic powder. 16:28 Onion and garlic powder going in. 16:34 And then lastly believe or not we're going to throw in-- 16:38 let me just turn it before you put it there. Okay. 16:41 Okay, you can already tell 16:42 this gonna smell in the inside of the calzone. 16:45 And what it's going to be like. 16:46 So go ahead on and put in the parmesan. 16:51 Vegan parmesan alternative 16:54 which is also available at grocery store too. 16:57 Absolutely. Absolutely. 16:59 Now, to cover the sake of time. 17:01 One of the things is gonna happen 17:03 I let this cook down for just a half a second 17:05 and put that real low, okay, 17:10 and we can have a few minutes, 17:12 we have few minutes to go ahead and show 17:13 what's gonna on as far as making this crust. Okay. 17:16 Why don't you go ahead on 17:17 and pour little oil down on the counter for me. 17:21 Little bit. Okay that's enough. 17:23 A little bit down there. Yeah, we get a little bit. 17:25 And we spread it and then 17:26 we gonna put that wax paper down there 17:29 so we're gonna make it well. 17:30 It's the hand wrap down. Okay. 17:45 And what I like to do is just take it and make it into a ball. 17:49 Then I am going to make a round one. 17:50 This can go on top, right? 17:52 Yeah, we put that one on top. 17:53 Hold that one minute down. Okay. 17:57 So don't fall. Okay. 18:01 And then just very lightly, Curtis. 18:03 Very lightly. Very lightly. 18:04 We're going to just pat it down 18:06 because we're gonna make a circle out of it 18:09 to make calzone, okay. 18:11 Oh, okay. I'll hold it down a little bit. 18:13 Yeah, hold it down little bit for me. 18:19 So you can make it as big as you want 18:20 based on how large you want it. 18:22 That's right, that's right. Okay. 18:24 Let me go pattering and then come in this way. 18:26 Try to make it into a circle. 18:31 Okay let me take this off. And just finish this up. 18:36 We're making circle. Okay. 18:40 That's stuff a circle. Now-- 18:44 And you don't have to put this in the oven 18:45 you just put the filling inside and then it will bake. 18:48 Yeah, I want to show how in second 18:49 what to do with that, okay. 18:51 We want to make sure that's going to come up. 18:54 Okay, and if it sticks a little bit don't worry about it 18:56 you could always spray your Saran wrap 18:58 if you want to actually get it up. 19:00 And this is gonna take a little while. 19:01 So guess what, I have already got my sauce ready to go here. 19:05 And I have already got some of the actual filling 19:08 that we made up ahead of time 19:10 just so that you can see what it actually looks like. 19:12 Let me just turn this. 19:14 And we're going to move this over to the side there. 19:17 Doesn't it smell wonderful? 19:19 It does. Get it warmer. 19:22 I am going to move it over here 19:24 but basically I am actually finished with that. 19:26 Because guess what, It actually has to cold down 19:28 before you could even put it into your dough. 19:31 It's got to cool down otherwise it will burst through 19:34 and you won't have what you really want so. Okay. 19:36 I am already just going to move this out 19:37 and will take me a-- while we will take a fork. 19:41 We going to put little bit of the sauce. 19:47 Now this-- what tomatoes sauce? 19:49 What's this? It's the spaghetti sauce. 19:50 Spaghetti sauce, okay. 19:51 This is of onion, garlic, spaghetti sauce. 19:54 Just a small amount of it 19:56 and then if you'll give me this spoon here. 19:59 And this is already nice and cool. 20:00 So we're just going to set this right here in the middle. Okay. 20:05 Make sure it's cool before you do it. 20:07 That's right, that's right. This is just for sake of time. 20:10 Just sake of time 20:11 so they can get a chance to see what it looks like. Oh, okay. 20:13 And you can fill it as much as you want 20:16 but you need leave at least half of it open. Okay. 20:18 So if you can have-- let me just wipe this down. 20:20 You can leave half of it open 20:21 so that you can actually fold it over of that top. 20:25 Oh. Okay. 20:27 Then now you're gonna crimp it. Is that the term or what? 20:30 Yeah, that's the term you like to use doesn't it don't you. 20:33 Well that's the term I got from you. 20:35 Okay, and then all you gonna do is 20:37 you just gonna take your fork and you're gonna move it around. 20:40 Why don't you move those things out the way from me 20:42 so they can kinf of see what you gonna do. 20:47 And if the sauce comes out don't worry about it. 20:49 Because once it stars cooking it will get itself together. 20:54 It's going to go in the oven. 20:55 Its' going to bake in the oven 350 degrees 20:59 and it will actually turned a nice brown, a golden brown 21:02 and what I usually do with that is now take it out. 21:05 And i take a little bit of olive oil and use my butter-- 21:11 Brush. Brush, thank you. 21:13 You are welcome. 21:14 Get it brush, sprinkle a little paprika on it 21:16 and you know we going to go and take a break 21:18 and when we come back we still have two more recipes, stay-by. |
Revised 2014-12-17