Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00173B
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00:01 Well this is a very colorful recipe
00:04 as I was saying before. And welcome back. 00:06 And we wanna welcome you back 00:07 and, that's right we wanna go to 00:08 the actual ingredients. Okay. 00:12 Its calls for: 00:42 Okay, so this is a skillet green beans 00:44 and tomatoes. Yes, yes, yes and there a lot 00:47 of other things going here, 'cause we got the 00:48 olives in here as well. You notice I have the 00:50 olive not too close to you Curtis. 00:52 And why is that? Because you are the olive man. 00:55 I'm the olive man. And what's you're gonna do. 00:57 I'm getting ready to cut up the last part 00:59 of the chopped onions and if you will go ahead 01:01 and get the skillet on and get that 01:02 olive oil going. Alright. Alright and now 01:05 we're gonna put in the onions and the garlic. 01:08 Okay fresh garlic. Make sure the heat turned 01:10 down a little bit. Yeah, turned down low okay. 01:13 How about that. Alright, alright, okay. 01:18 And we'll put some, well we have olive oil. 01:21 We got just 15 minutes, we got olive oil there. 01:22 We're using 2 tbsp. of the olive oil. 01:26 Alright. Alright and as soon as it hits that 01:30 heat it's gonna start spreading around. 01:31 Okay, okay now honey, don't be sad. 01:38 Now during the winter time, 01:39 we didn't mention this in the talking section, 01:41 but what do you do during the winter time 01:43 when well all year long really, but. 01:46 As soon as the rain comes or it's a cloudy day 01:51 I'm in the kitchen. That's right. 01:52 100 percent developing recipes 01:54 and working on it. The whole house 01:56 is just smelling good. Let's go ahead on 01:57 and just start move that around a little bit, 01:59 okay, because when it starts smoking 02:01 once you put in onions we'll be okay, 02:03 alright, alright. Turn it down a little bit more. 02:07 You just fire it down a little bit more, 02:12 okay. Just check it out. A little bit more. 02:18 Okay, alright, you go ahead and start to turn 02:20 that up, and I'm gonna go ahead, 02:22 I'm gonna go ahead on and put in the garlic. 02:23 The garlic's going in. Yeah and get all 02:25 the goodies, all the goodies in there. 02:28 I love to cook. I love to cook and 02:30 develop recipes. And love to eat. 02:31 I know, I know and so with all that in mind 02:35 you know there's always something cooking 02:37 in the kitchen. In our kitchen. 02:39 At Eakins home, that's right. 02:41 Now this recipe is really good because 02:42 it calls for the green beans and 02:44 I'm gonna go ahead on and serve it a 02:46 little bit more, little bit more over here 02:47 on the side there. Okay. I'm gonna go ahead 02:49 and start putting in the green beans, 02:50 because it's a very colorful recipe, 02:53 have lot of goodies in it. Okay. 02:55 That's the green beans going there. 02:56 Now shall I fold the green beans. Just go ahead 02:59 and stir it around a little bit there yeah. 03:01 Okay. You know I can't fold you know. 03:03 I know you learned how to fold. 03:05 And we gonna now put in corn. 03:07 Okay it's very colorful. Put the corn in there. 03:11 This is a wonderful dish. It's actually a one 03:14 meal dish. Oh okay. Alright baby got that, 03:17 oh oh one corn alright. And then we're going to, 03:23 we're gonna put in something that's one 03:24 of Curtis' favorite. Now do you want me to 03:27 put that in? No, I'll do it. We're gonna 03:30 put in the black olives. Okay. 03:36 Curtis did you take an olive honey? 03:38 Did I take a olive or more than one olive. 03:41 Okay you got, you can always e-mail me, 03:44 give me a call, give me a call, give me a call. 03:47 Now we're gonna put in the tomatoes. 03:49 Look at this dish. Well that camera shifts 03:51 right off of me at the right time, fantastic. 03:54 Now this is a colorful dish. 03:56 Let me just kind of hold that handle there. 03:58 Yeah, you do a little bit better than I. 03:59 Well I just wanna get all the, 04:03 mix it all in there together. Isn't that, 04:04 isn't that pretty. Isn't that pretty? 04:06 Yes, its looking good. 04:07 And now what we're gonna do is I'm gonna 04:09 put in the seasonings that go into this okay. 04:11 And normally what you do, it doesn't take that 04:13 long okay for this to get ready. 04:16 We're gonna go ahead on and then add 04:17 in the seasonings to that as well. 04:19 And we have the chives, okay, 04:22 this is when they go in, we also have the sea salt. 04:27 Alright now of course we use sea salt here, 04:30 but they can use if they can't find sea salt. 04:33 Then they can us the regular salt. 04:34 'Cause sea salt has a little bit more nutrients, 04:36 but again regular salt would be used. 04:38 And the thing that really brings us to life 04:39 is that sweet basil. Oh sweet basil okay. 04:43 Alright. Now most people when they cook 04:45 green beans, they just put little water 04:48 and swish it. Just soak it and that's it. 04:49 Yeah, yeah, yeah, soak it and go ahead 04:52 you can go ahead and turn that again, 04:54 so you can get all those goodies in. 04:57 You know there is another way to do 04:59 this dish and it is lots of fresh vegetables 05:05 when you think about it you know. 05:07 That's true. And then we got those beautiful 05:09 tomatoes in there as well. Yes, very colorful. 05:11 Very, very colorful. We eat according 05:13 to the rainbow. So your food should not look 05:16 all brown on the plate or the same color. 05:19 All the same color. 05:20 It should be different colors. 05:21 Now you know I serve this up with maybe 05:23 some cornbread or corn muffins 05:25 or a Whole Wheat Roll, we can have it with 05:28 a salad and believe it or not once again 05:30 it can serve as a one meal dish because 05:33 you got lots of vegetables in there as well okay 05:35 or of course a person could just actually 05:37 use that as their vegetable dish. 05:39 Alright. Oh alright. Let's go ahead and put that 05:41 lid on, let that there sauté for a few minutes 05:43 about 10 minutes or so okay and you know 05:47 what when we comeback you will get the chance 05:50 to see the final product, so stay by. |
Revised 2014-12-17