Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00165B
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00:01 Well, welcome back and we're gonna go to the actual
00:05 recipe a Mock Chicken Cacciatore. 00:07 Oh! This sounds good, honey. 00:08 It calls for; 00:30 Okay. Now Curtis, I. Chicken 00:32 Cacciatore. Mock, this is mock. 00:35 I want you to know that when I was really 00:38 into the meats and stuff before I got into 00:39 vegetarianism. Okay. 00:41 Chicken cacciatore was one of my favorite foods. 00:44 Umm! Was it really? 00:46 And I, when I got involved in cooking 00:48 vegetarian I could try and figure out 00:50 what can I exchange, you know, 00:51 we always talk about how you can make exchanges, 00:52 right. So in that making of exchange 00:55 I say wait a minute, wait a minute we need 00:57 something that is like white chicken breast. 00:59 Okay. Okay, and of course, 01:01 I came up with the extra firm tofu, 01:04 oh! okay, and now it's soft and everything 01:08 when it first get started, but guess what? 01:10 There is a way to actually go to have a texture 01:12 of white chicken breast. Okay, now, you 01:13 are telling audience that you taking 01:15 an Mori-Nu tofu that comes in a box. Yes, Yes. 01:17 Alright, and this is the, what extra firm is it. 01:20 The extra firm Okay, extra firm and you gonna 01:23 make chicken cacciatore out of 01:25 this tofu that comes in a box. Yeah, yeah, 01:29 because what's we have in chicken cacciatore is, 01:32 of course, chicken breast and then also 01:34 tomato sauce. Okay, And then bell peppers 01:37 and onions. And so we are gonna do the assimilation, 01:40 but now in order to do that, that the actual tofu 01:43 and change it over to that texture like a chicken 01:45 breast is a certain process that 01:47 you have to go through. And that is you actually 01:49 take the extra firm tofu and I'm gonna turn it 01:53 over because I'm gonna open it up, 01:55 and we got to get it out of here, 01:57 so that it stays in a square block 02:00 that is already in, okay. Now we take this off. 02:03 I already did the top one and then you cut through 02:07 and we are gonna get a little bit of liquid, 02:08 so let's just do this. 02:10 So, now this is one of your favorite dishes. 02:12 Yeah. We never had chicken cacciatore coming out. 02:15 Really. Never in my life. Okay, well. 02:18 Your going to have it on the show today, 02:20 I love that. I had it at home too. 02:22 Okay, now, okay, put that away for me. 02:26 Alright. Alright, 02:28 now you can do this a couple ways one. 02:31 You can actually just slice straight down, 02:33 okay, which you will see in a minute, 02:34 okay, or you just gonna make three slices. 02:36 You gonna go straight down in the middle, 02:37 umm! umm! with your knife. 02:40 And you gonna do it second time. 02:43 Nice and silky. Nice and silky. 02:45 And you get three pieces now. 02:47 With these three pieces, Curtis, 02:49 what we are gonna do is we are gonna take 02:52 our Saran Wrap and we are going to put each one 02:58 of those squares inside of the Saran Wrap okay, 03:03 just move it up here 03:05 and can you take that off it here. 03:09 Okay, no, no, honey what are you doing 03:11 is you will crack it. Oh! Cracking it, okay. 03:14 Let me just do that please. 03:15 Okay, I will do that way, Okay, 03:16 you gonna sitting in there. 03:18 I was trying to help out. It's okay. 03:19 That's alright baby. Then seal them 03:22 and then you are going to just fold it over like so. 03:28 Then you gonna put your next piece on 03:32 and you are gonna fold that one over 03:35 like so, and you are gonna wrap it up like that. 03:40 And we will do that last one and that's actually 03:42 gonna go in the freezer now, 03:43 it does take a while for it too get ready, 03:46 so it does... we say several days 03:49 about at least three days. Umm! Umm! 03:51 Three days, now, what I usually do is 03:53 I make this up and I know I'm gonna have chicken 03:54 cacciatore that week, so I will make it up on the 03:56 weekend and that way it's ready on this time, 03:59 okay, and it actually goes into the freezer. 04:01 Just like that. Just like this, okay. 04:04 Now you use extra firm. This is the extra firm. 04:07 Now so the soft 04:09 No extra firm. Or the firm is not going to 04:10 No, no, we got to get the chicken cacciatore. 04:12 Now let me show you something though 04:13 when it gets ready this is what it looks like. 04:16 Now, I just did it the long way and looks just like this 04:18 and let's just say, we took it out, okay, 04:22 and once you are ready for you unwrap it. 04:27 Now this has been in a freezer for three days, 04:29 for three days, Umm! Umm! 04:31 Okay and you take 04:33 unwrap it, Perhaps simulation of the meat 04:35 type texture. Yes, okay, 04:37 now you are gonna take a paper towel 04:38 because the excess water is still there 04:41 and what I usually do is just take a paper towel 04:43 and I just lean it on top. Umm! Okay. 04:46 To get the water out, so there is not so much 04:48 liquid there. It actually dried up 04:49 just like an actual chicken recipes. 04:53 Okay. You have not a whole lot, you are just 04:56 trying to get some of the moisture off of it, okay. 04:58 Umm! Umm! All ready. See the difference how it looks. 05:02 It's okay. Okay, and you do the same thing on 05:04 the back of that also and they are not gonna turn it right 05:05 the second. Now in the skillet, we've got the 05:09 oil. We've got the canola oil, 1 tablespoon of 05:11 canola oil and you are going to get those 05:13 peppers and stuff ready from me. Okay. 05:15 If you would just go ahead and start 05:17 chopping those up because it calls for a half 05:19 a cup of chopped green peppers and it calls 05:22 for a half a cup of onions alright chop. 05:24 And this spaghetti sauce is actually any 05:26 spaghetti sauce you can use. I just happened 05:30 to be using a spaghetti sauce that has garlic 05:31 and herbs already in it, okay. I'm gonna put 05:34 the oil in. It's again reminding the audience 05:38 that if you want to use less oil just turn the 05:41 skillet on and then let it be oil going in there 05:45 and you are getting that ready for me and I move 05:46 this all out the way, okay. And how did you prepare 05:50 chicken cacciatore, I mean, the regular way? 05:53 Well, the original chicken cacciatore is 05:54 actually, is fry, you fry the chicken, fry it 05:58 first, okay. And then once you fry the 06:01 chicken then you do the same thing you just 06:03 have your oil. You've got your peppers, your 06:05 onions, you can have garlic and you actually 06:08 put that altogether and sauté it and then you 06:10 pour your spaghetti sauce over top it. 06:12 You can bake it in the oven or leave on top 06:14 of the stove. In this case, we are gonna leave it on top 06:16 of the stove, okay. And so if you would 06:18 The onions too. The onions, umm! umm! 06:20 with onions and the peppers and that would 06:22 actually gives us that cacciatore flavor, okay. 06:29 Move these that your way because I'm going 06:30 to have these just go ahead on and put those 06:32 straight in here, okay. 06:36 Okay, just you wait for onions I am just waiting for you if 06:38 you finish that up, so I can put that and 06:41 everything out of your way. And you are just 06:42 gonna deliver straight over here to me. 06:46 Okay, there we go. Alright, right in here. 06:48 Get a little bit of faster on this. Yeah. 06:50 Because that's about few years doing this, 06:52 okay, here we go. Now, I know you're trying 07:00 probably wondering to yourself, okay, how 07:02 long, how long is that sit, when you bring 07:05 out of the freezer it has to sit for an hour or so, 07:08 so it can begin to thaw out. Okay, okay. 07:11 Otherwise you know, you're not gonna do a 07:12 frozen, so once you pat it down it's going to 07:15 because it's already has toured out like and 07:17 then you gonna to sauté your onions and your peppers. 07:21 Umm! Umm! Okay. This gives a nice smell 07:24 once again. We will start fanning that out so 07:27 that we let the camera crew. All the camera crew. 07:31 Smell it yeah Work it, baby, work it. 07:32 Yeah, yeah, yeah, yeah, okay, okay, and 07:35 after this sautés for few minutes, Curtis, then we 07:38 are gonna take the tomato sauce and we are 07:41 gonna put the tomato sauce. Okay. 07:43 Little bit of tomato sauce on top of that. 07:47 Any type of tomato sauce. Well, this one here is a 07:49 garlic and an herb type of a sauce. 07:53 This is all type out there. But, this one has garlic 07:55 already in it and it has extra herbs in it, so 07:58 I like that flavor it gives also, okay. 08:00 That's why I'm gonna use that on here. 08:01 Let me just move this around little bit more, 08:04 see that smell this coming up alike, umm! umm! 08:07 and I only use about half of the sauce to start off with, 08:16 Okay. And let that cacciatore just bask. 08:20 Oh! Yeah, get it ready for the pieces that 08:23 go on top of that, alright, and this also can 08:28 bake in the oven. If you put this in the oven 08:29 you will put it, you know, in your 9x13 glass 08:33 dish, you want to lie flat, it has to lie flat, 08:35 it can't sit on top of each other because you 08:37 know, once again you are dealing with the 08:38 delicate product, which is the tofu. 08:40 Alright, and now what we are gonna do is 08:43 we are gonna take the tofu and if you give me 08:45 that spatula right there, right here, this one, 08:47 and then we are just going to take each one of 08:49 these and we are just gonna lay them on top, 08:53 turn that down. So, now no seasoning has to 08:56 be added to this tofu, I mean it will pick up 09:00 the seasonings in that. It will pick up the seasoning 09:02 because of the tomato, because of tomato. 09:06 And you get smell good, is this smell good, 09:07 umm! umm! Now this is in one of your 09:12 first cookbook. This is in the first cookbook. 09:15 Your first cookbook. Umm! Okay 09:19 Okay, and it's gonna pick up the flavor of 09:22 this sauce itself, okay, then we take and just 09:25 pour the rest of the sauce on top. 09:26 Umm! Umm! Chicken cacciatore. 09:30 Mock chicken cacciatore. Serve this up with 09:33 the noodles or brown rice, okay, and what 09:37 we are gonna do, how does that look, this is going, 09:41 that's pretty good, in that special. 09:42 Oh! Here I got, I got, okay, get all the goodies out. 09:46 Yes. All the goodies, Mock Chicken Cacciatore. 09:51 And of course we just talked about the 09:54 inflammation process. One way to measure 09:56 that is the CRP, but one way to get that CRP 09:59 down inflammation process, of course, 10:01 is soy, the soy bean can lower that 10:06 inflammation process along with cholesterol 10:08 as well, so this is the way to go. Chicken cacciatore. 10:11 Alright. So, we want you to 10:13 stay by to see the finished product. |
Revised 2014-12-17