Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00170B
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00:01 Well, welcome back okay, this particular
00:04 recipe is one of our favorites and we are 00:06 gonna go to the screen and do this squash 00:09 casserole. Okay it sounds good honey. 00:12 It calls for: 00:42 Okay, squash, now a lot of people 00:45 may not like squash this is casserole so, 00:48 but you know squash is in that family of good 00:51 foods for us to eat you know, that's right, 00:52 we got the fiber there and it is really is a 00:54 matter of knowing how to work an actual 00:57 squash recipe, okay, almost similar to 01:00 people talk about same thing, we talk 01:01 about egg plant as well, we've got some 01:03 egg plant recipes this is a real good 01:05 one, they came actually from some 01:06 friends of ours in Florence we were 01:08 visiting yeah, doing our program, Killen, 01:11 Alabama, Killen, Alabama, also his 01:12 wife, yes, yeah, we doing we were 01:14 visiting, doing a week end of health out there and 01:17 his wonderful wife and the pastor fixed us real 01:20 good food everyday. One of them was this 01:22 squash one. And we have a squash 01:25 recipe in our book, this was a new one in 01:27 our supplemental pack alright, now 01:29 I remember, not only that we have squash 01:31 I have remember that's our first time 01:33 eating yellow watermelon. Yes, we had yellow 01:36 watermelon as well, that was, yeah, it was 01:38 great, it was great. Now, this recipe starts 01:40 off with using a soy margarine and you're 01:44 gonna go ahead on and chop up the rest 01:46 of those onions, 'cause about a cup of 01:47 onions go in there. I already showed you 01:49 how much we're gonna have and while 01:50 you're doing that I'm gonna go ahead on 01:52 and put in this our margarine and this 01:55 margarine is 2 tbsps and we're gonna also 01:58 add our fructose and this is 1 tsp of 02:04 fructose and also 1 tsp of the sea salt. 02:09 I am getting fast with this, you're getting 02:10 better, you getting better, you're getting 02:12 better, sure, we're gonna stir this around 02:13 a little bit 'cause I'm waiting for you to 02:15 give those onions and you can get those to 02:16 me, and yeah, they're gonna go in there, 02:17 okay, just go ahead and put them inside that, alright. 02:20 Put the fructose and with the rest of the 02:23 onions to that. Yes, please, alright, 02:25 so we've got those all going together and if 02:27 you would you have to get all the 02:28 goodies out, if you would give me nice a 02:31 spoon right there, give me a spoon a white 02:33 one right there please? This one, so we got 02:35 the spoon going, you know I have passed 02:37 the spoon to you, I noticed that. 02:39 Yes, okay, then I am gonna go ahead on 02:41 and put in the rest of the ingredients which 02:43 is going to be the bread crumbs, 02:46 season bread crumbs we're also gonna put 02:49 in our whole wheat pastry flour. 02:51 Now, these bread crumbs that you get 02:53 them already seasoned I mean you don't have 02:54 to, get them already seasoned but if there 02:56 is, if you know, really and truly a lot of 02:58 times I would make up my own you know 03:00 we have got the extra bread left, 03:02 laying around the crust of the bread or 03:06 you know bread pieces are a day old, 03:08 whatever, okay, you know I just put them 03:09 inside the oven you cut them up, put them 03:11 in oven, cut them up, you know brown 03:13 them on both sides, put a little bit of 03:14 seasoning inside of it and you've got own 03:16 bread crumbs, so, okay, you know either 03:18 way, okay, either way, and then I am 03:19 gonna go ahead on now and I am gonna 03:21 put in and this is a soy margarine a soy 03:24 mayonnaise, I am using, there's 03:26 many in the market so. Yeah, we're trying to 03:29 of course you know because we do all 03:31 vegan cooking, we're gonna go ahead and 03:33 put in, no animal products, no animal 03:35 products. Nothing that has a face or a 03:37 mother, hey you know what I am saying, 03:39 you know what I am saying, or cousin or 03:40 relative. That means uncle and aunt, okay. 03:44 I think they got the idea. I think they did 03:46 too, take those away from me, how you put 03:47 those down a little bit lower there and I'm 03:49 gonna go ahead and just stir this up, 03:51 like I said, it's a quick recipe easy and it's 03:53 very colorful it has the color of two 03:56 combinations of the yellow crookneck and 04:00 a zucchini as well. And the reason why 04:02 you had the two colors, just for statics or 04:05 I mean just, no that's actually how she 04:06 made the recipe up, oh that's okay, 04:07 you know with the two combinations, okay. 04:09 And I'm telling you the thing that's so 04:11 amazing is when you put in the zucchini 04:14 I am gonna have you go ahead and slowly 04:16 put the crooked, the yellow squash for me, 04:18 just go ahead and put it in. 04:19 Okay, okay, and we are just gonna stir that up 04:22 a little bit there oh, give me all the 04:24 goodies. Oh! Thank you, you're welcome. 04:27 And then we're gonna go ahead from here 04:29 and we're gonna put in that zucchini, well 04:32 you want to make sure which you coat 04:34 this squash itself, you want to coat it and 04:37 then lets go ahead and put in that zucchini. 04:39 Put in the zucchini, that went in without, 04:43 without any, trying to host it in there and 04:47 you know at this point what we're gonna do 04:49 is gonna take it and it goes in the oven, 04:52 its gonna go in the oven, I've got here 04:54 believe it or not a combination you 04:56 wanna save a little bit of your bread crumbs 04:58 because you're gonna mix that with a vegan 05:00 Parmesan alternative and then you're gonna 05:02 sprinkle that on top of your casserole. 05:04 So what we're gonna do it takes 350 05:05 degrees and you're not gonna cover it you 05:07 actually put it in the oven for about 30 05:09 minutes and it will be ready to go so when we 05:12 come back you will see the 05:13 finished product so stay by. |
Revised 2014-12-17