Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00139B
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00:01 Well we wanna welcome you back and we're
00:02 gonna go to the very first recipe or the 00:05 only recipe we will be using on our show, 00:07 okay, all right, which is called a 00:08 Creole Brown Rice. It calls for 00:30 Okay, Creole Brown Rice 00:32 Creole Brown Rice. It sounds interesting 00:33 that Creole part now. That's right because 00:35 it's kind of, it gives that little bit of pizzazz, 00:37 more than just brown rice. Yeah it's got 00:38 more seasonings in it, you know. 00:39 So that's a Creole part, that's a Creole part, 00:41 okay. And the Creole really represents 00:42 basically the onions and the Cayenne pepper 00:45 to kind of gives little more pizzazz to the rest 00:47 of it. It gives a little kick to it. Yeah. 00:49 Now mentioned about the mock sausage and 00:51 that would. Now that's what I am gonna show 00:52 first. Because I wanted them to see this, this 00:54 is a put up by a Light Life Food it's called 00:57 a Gimme Lean Sausage it's a mock sausage. 01:00 It's not the real thing you know and we're 01:02 gonna put this in our recipe. Okay so now this 01:06 Gimme Lean; it would be better lower in 01:09 saturated fat and cholesterol. 01:10 Oh there's no cholesterol. 01:11 No cholesterol. No cholesterol at all. 01:13 Zero cholesterol. That's right and it's not a, 01:15 it's a carb item. Oh wow. Now what's gonna 01:17 happen is wow we already talked about the 01:20 Curtis get ready to do the onions and go 01:22 ahead finish chop them up for me. 01:23 He's chopping up the onions and also the 01:25 garlic to go into this. We have here olive oil 01:27 already heating here on the stove and I am 01:29 gonna go ahead and get the Gimme Lean 01:32 sausage ready as well. Now it does have a 01:35 different kind of texture it's very soft and 01:37 sometimes what I tell people to do is take 01:39 and put it inside the freezer if you wanna 01:42 make just sausage patties out of it. 01:44 In this case we wanna actually crumble it up, 01:46 alright. That Gimme Lean reminds me of 01:48 Jimmy Dean. Yes. I guess maybe that's this 01:51 kind of. Yes absolutely. I was just wondering 01:53 about that. It does, it does remind you of the 01:54 Jimmy Dean its best of course mimicking 01:57 Jimmy Dean type sausage. Okay. 01:58 Have you had Jimmy Dean? I did back in a day. 02:02 Back in a day and. I am gonna help with the 02:04 garlic. The back in the day means some time ago. 02:09 And I am supposed to answer that, 02:10 are you finished, with these onions? Well. 02:13 Back in the day means. Yeah sometime ago. 02:15 Exactly what I say it back in a day. 02:17 Oh my I am just you tell me. All right, are 02:19 we ready? Okay, just finished now. 02:23 See now you're so busy trying to say things 02:24 to me you're not doing your work that's 02:26 what's going on here. I'll finish that. 02:27 All right. Okay. All right we got onions and the 02:31 garlic in here. Two more here, just through 02:33 them. Two more and we're gonna go ahead 02:37 and turn this up and get that going. 02:40 And what I could do is get that sautéing a little 02:43 bit and once again because the sausage is 02:47 very soft, then usually you want to get some 02:49 kind of like a little bit of oil coating it, 02:51 because it actually crumbles up a lot better. 02:53 Alright. So now. Now. Just need to be somewhat 02:56 firm not all the way soft and you want to slice 02:59 it. No, I am gonna actually smash it up, 03:02 so since I'm gonna smash it up it doesn't 03:03 make any difference at all. Okay. 03:05 Now we're gonna go ahead and put it in there 03:06 because of the sake of our time factor and 03:10 notice once again. We have the stewed 03:11 tomatoes. Okay, that we're gonna be putting 03:13 in, also I said partially frozen peas. 03:16 These are peas that are frozen, thaw them out just 03:18 a little bit. Okay. They can go in dish as well 03:20 and of course we're talking about the carb, 03:22 why don't you make a comment as I'm doing 03:24 this, about why we have the brown rice. 03:26 We talk about real good carbs; we're talking 03:28 about having like things like the whole green 03:30 foods okay. Yeah sure, yeah. 03:32 Now again we're gonna be talking about carbs 03:33 for the next two times that we meet and next 03:37 program we're gonna be talking about the 03:38 good carbs and the bad carbs. 03:40 What makes a good carb bad and what makes 03:42 a bad carb bad as well. So we're gonna talk 03:44 about that but this is a good carb here brown 03:47 rice as opposed to white rice, so that's 03:50 what we're using this type of carbohydrate in 03:51 this food today. And we'll be talking about 03:54 also as she's doing that, glucose, 03:57 why the body needs glucose. 04:00 Why does the body could do sometimes ketones, 04:03 and ketoacidosis and what does the word 04:06 net carbs mean by definition and so we're 04:08 gonna go into all of those things with in the 04:11 next two times that we meet. Not like that, 04:13 you made some comments you net-carbs and 04:15 all of here. Yeah net - carbs, that's a term, 04:16 full manufacturer names, when you define the 04:18 word net-carb, okay, okay. How do they come up 04:20 with net-carbs, so that's coming up too as 04:22 well. So when we talk about some Biblical 04:24 principles and again it's not so much which are 04:26 not eating this low carb diet, because it's 04:28 definition is somebody new chance but also 04:30 what they allow you to eat. And some of 04:33 those foods are basically just unclean folks 04:36 based on scripture. Leviticus chapter 11 04:39 and Deuteronomy chapter 14 where a lot of 04:42 these low carb diets, also emphasize person's 04:45 eating of foods that are not clean in those 04:48 two chapters. Your sea foods or shrimp, 04:51 lobster, crabs and your pork and all those 04:54 foods are prohibited by scripture so is not 04:58 really Biblically sound as far as low carb diet 05:02 is concerned about what you're not eating 05:04 and what you do eat. Well I know one thing 05:06 for sure and is that the carbohydrate, 05:08 when we talk about that and going to get 05:10 into that like you said but I think when we 05:11 talk about like the brown rice is that it has 05:13 more staying power. Yes. If you really know 05:15 a lot time when you eat the carb foods 05:17 especially your complex carb, your whole 05:19 grains, your bread, your brown rice. 05:22 You have more staying power, you're actually 05:24 fuller for a longer period of time. 05:26 So you don't have the time where you're 05:27 actually cheating, right, where when you have 05:28 the refined type. You know white flour, 05:31 white rice and whatever, you're hungry. 05:33 That's right. Not too long after that okay. 05:35 Well this is getting going here. Okay. 05:37 And what I usually do is, let us cook down, 05:40 and when I say cook down, you wanna just 05:41 put the onions are gonna sauté a little bit 05:44 and the meat or this mock meat sauce, 05:47 and it smells like a meat sausage. 05:48 It really does, it has a nice smell to it now 05:50 again you can get this Gimme Lean at your 05:52 regular grocery store. Regular super market. 05:54 You don't have to go to a health food store 05:56 to get this Gimme Lean. No, no Okay. 05:57 And if they don't have it at your super 05:59 market, lobby. That's right. Yes, that's the 06:01 name again. Go ahead and sign up the sign 06:03 up sheet and they can really get that product 06:06 in there for you. But most grocery stores 06:09 we have seen when we travel, it does have the 06:11 Gimme Lean sausage in your regular major 06:15 grocery stores. And when I do this also 06:16 Curtis I can do chunks. I don't like it to be 06:18 really, really very fine 'cause I wanna make 06:21 sure that you have that texture in your mouth 06:24 when it's getting you know you're taking it in 06:26 okay. And I know but you're probably saying 06:28 okay am I gonna see this. I am gonna tell you 06:30 what's gonna happen. What's gonna happen 06:32 is this is gonna finish sautéing for few minutes 06:35 and we're gonna just go ahead and put a lid on 06:36 top of it. And it's gonna sauté and then 06:39 I am gonna take and add to that. Okay. 06:42 These two tomatoes. Two tomatoes, 06:43 and then the peas, and the peas, 06:45 I am gonna put these seasonings and then 06:47 I am gonna start rice in, okay and then you're 06:50 gonna get the opportunity when the show 06:52 ends to see the finished product. So stay by. |
Revised 2014-12-17