Abundant Living

Delicious, Nutritious Recipes

Three Angels Broadcasting Network

Program transcript

Participants: Curtis & Paula Eakins


Series Code: AL

Program Code: AL000209A

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