Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00185A
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00:01 Well, you know when you see me by myself,
00:03 that means that we're doing 00:04 an all cooking show. So, you want to get your 00:06 paper and pencil. And you want to make sure you stay 00:08 by for this program, because today 00:10 we're going to be doing a food that some people 00:14 don't care too much for and that's the 00:15 Squash family. The title of our program 00:18 today is called Squash it, stay by. 00:49 Well, hello, welcome to Abundant Living. 00:51 I am Paula Eakins. and this is my husband. 00:54 Well, if I'm your husband you should know my name. 00:58 Right. Curtis Eakins. 00:59 Curtis Eakins. Anyway 01:01 Oh! Squash it. 01:03 Squash it. Because a lot of people, quite a few 01:08 talk about the fact they just do not like Squash. 01:11 I just don't like to Squash. 01:12 Okay. And so on today's show. 01:13 Before they turn that down. 01:15 On today's show. We're going to kind of 01:16 show them, you know, once again these are 01:18 one of the foods that creator God has made 01:19 in such beautiful colors and arrays, and textures 01:23 and flavors, you know, it's one that needs to get 01:25 a real good, yeah. Alright. 01:28 It really doesn't get too much respect. 01:30 Doesn't get too much respect? Too much respect. 01:31 It is from the family of the gourd's. 01:34 They are those foods that have hard shells on them 01:38 and then of course there is two different 01:40 types of Squash. One of them is called 01:42 a summer squash and the other is called the 01:44 winter squash. When we look at these different squashes 01:47 they are prepared differently and they also are different 01:50 as far as their shells are concerned. 01:52 Alright. Okay. 01:53 For instance, we look at the summer squash 01:55 Curtis we're now looking at one like the zucchini 01:58 This is the Crook Neck. 02:00 Okay. Alright. 02:01 Crook Neck. And it's the yellow one. 02:03 And this one also has a green one, 02:05 which we called the green zucchini squash 02:07 That's also in the same family. 02:09 And this is just like the crook neck. 02:11 but, it's a different color. It's a long and green 02:13 and then the other one of course is, we called 02:15 the pipian squash. Pipian. 02:17 And these pipian squashes are summer 02:18 because they are also very, very soft. Alright, 02:21 and I'll tell you the reason for all them in a minute 02:23 okay and then we have a coyote squash. 02:25 This is another one that's, also because we call 02:26 summer, a summer squash as well. 02:28 Of course now that one look like a old man 02:29 without any teeth. It does look like that 02:31 and so people always say. Okay. 02:32 Now each one them of course are prepared 02:34 differently, but the summer squashes basically 02:38 have very thin skin. Okay. 02:39 And very soft insides. The insides of it 02:42 is very soft, a very very meaty. 02:44 And also on top of that the seeds itself 02:48 can be eaten along with that. 02:50 Totally different from the other type. 02:51 That's the summer. Right, that's called 02:52 the summer. Okay. 02:54 Basically they come out all year round. 02:55 But they are a lot better as you move to more 02:57 toward the autumn time frame. 02:58 If you're purchasing any, you want to purchase 03:00 them without any bruises on them. 03:02 And any mold or anything, that you might see 03:04 on them. That's very very important. 03:07 Then on top of that, along with that, let's look at 03:10 what the creator God actually put in them. 03:11 How about in these particular ones, 03:14 the summer squash. We have vitamin A 03:16 and vitamin C. We have niacin. And these are 03:20 in higher amounts. These are actually, in these 03:22 particular vegetables themselves, alright. 03:25 And they are so, so good for us and of course 03:28 because they are also perishable. 03:30 They have about a five day time frame if they're 03:32 inside of your refrigerator. You want to make sure 03:34 you refrigerate them rather than the other ones 03:37 which I am going to talk about in about a second. 03:38 Okay. And then of course 03:40 from that point on, you're going to rinse 03:42 them off. And then you're going to, you know, 03:43 go ahead on and turn something, make something 03:45 good from which I am going to be doing with 03:47 one of these particular ones. 03:48 And then the winter ones, they are different in that 03:51 they are, ones they are like our, we call 03:55 the peanut squash because it looks like a peanut 03:56 basically but it's a butternut squash. 03:59 Butternut squash always has a long cylindrical, 04:02 when you said peanut or butternut, shape, 04:04 but we call it peanut squash as well as 04:06 butternut I mean because it's shaped like a peanut. 04:08 Okay. You can get them almost 04:09 shaped exactly like peanuts when you see them. 04:11 They have a round circle here they kind of come down 04:13 in the middle then they, they also fan back out again. 04:15 So, actually it's called a butternut. 04:17 Alright, squash. And then we have the acorn squash. 04:21 The acorn squash comes in two colors. 04:23 It comes in a dark, dark green and then also it has 04:26 that orange and green combination. 04:28 The more riper they become rather than going bad 04:33 they actually just turn more orange 04:35 in color, alright. 04:36 And these two belong also with another called 04:39 the spaghetti squash. And the spaghetti squash 04:42 they are going to see that also in our program 04:44 as well. The Spaghetti squash is completely yellow 04:47 but has a hard skin. Now these squash 04:49 can actually sit out on the counter 04:52 in a cool place and they can last forever 04:54 almost. It seems like that they never go bad, 04:56 unless they actually get a bruise on them. 05:00 They will stay just like you see them. 05:01 Okay. Alright. 05:03 Now you can eat their seeds, now you can, of course 05:05 the pumpkins, you can roast their seeds, but basically 05:08 you would not be wanting to eat the seeds out of them. 05:10 Alright. Well, you can plant the seeds 05:12 and get more squash. Of course, well, you can 05:14 plant the seeds and get more from them. 05:15 But I mean basically they are not edibles inside. 05:17 Okay. They're not edible inside 05:19 Now how are these different? These are actually different 05:21 because basically when you talk about the pumpkin 05:26 squashes, which pumpkin is a part of a group too, 05:29 I don't have it here, but we're going to be showing that 05:30 on a program, but we have the pumpkin squash. 05:33 We also have the butter cup they call it. They call it 05:38 peanut squash or you know, you know, so butternuts, 05:43 so all these different nuts they are all 05:44 basically, kind of the same one 05:46 and then also acorn. They have anywhere from 05:49 a yellowish to a deep orange, meaty texture 05:53 on the inside. And along with that, guess what 05:55 it actually puts in more A and more vitamin C. 05:59 than the summer squashes because of the darkness 06:02 that vitamin A is really bumped up, you know, 06:04 the beta carotene. Yes. 06:05 And you can't eat your seeds so basically as you have 06:08 already noticed. I have one of them which is the 06:10 buttercup squash or butternut squash. 06:12 And once you cut it open then inside will be 06:17 a lot of seeds and that seed you're just going to 06:19 take a spoon. You're gonna scrape it out, scrape it out, 06:22 scrape it out until you get it down to what you see 06:24 right here. I'm thinking about this 06:26 right here to be an orange the color you're going to 06:30 have a lot of the carotenoids. Absolutely, absolutely 06:32 that's why its very high Vitamin A. 06:33 Right, okay. And another one also 06:36 it's a very good in Riboflavin. 06:38 Okay. Riboflavin and you know 06:39 what guess what. They are low in calories. 06:41 Talk about a food it has everything in it. 06:43 and you know on top of that 06:45 some of the ones are sweeter ones like the 06:46 butternut squashes. They are sweet and the pumpkin, 06:50 so that you don't have to use a lot of sugar 06:52 Okay, in them because the creator 06:54 God made them the way they are going to be but we are 06:56 going to be doing something special with that as well. 06:57 So, it's a lot of them in this whole family. 07:00 Today on the show we're going to be doing 07:02 a vegetable Boca Palif. We're going with one of 07:06 the squash, two squashes. We're going to be doing 07:08 also this butternut squash. We're going to 07:10 fix that up real nice for you and then on top of that 07:13 we're going to turn around take the spaghetti squash. 07:16 Some of you've never seen that one before. 07:18 We've already roasted it. We're going to make 07:19 something out of that, Primavera. 07:21 And then we're going to end the show 07:22 with a pumpkin pie. How about that? Alright. 07:25 That pumpkin is a squash? Pumpkin is a part of a 07:28 squash family as well. So all of them go together. 07:31 They're actually all apart of the gourd family. 07:33 Okay. The gourd family 07:35 incorporates all of them. And so. 07:36 You have done your home work? I tell you. 07:38 This was really fascinating. 07:40 And the colors are fascinating. 07:41 Yes, they are. God is fascinating. 07:43 Alright. Alright. 07:44 Let's look at the first recipe. 07:46 Okay. Let's do it. 07:48 It's entitled a Vegetable Burger Stir-Fry. 07:50 It calls for: 08:33 This is a recipe that seems like a lot of things 08:35 in it, but it's not. It's going to make it taste 08:38 real good. Okay. 08:39 Curtis is going to start off, I am going to go ahead 08:41 and cut the green onions up, get it ready 08:43 And while we're doing that You're going to go ahead 08:45 and put in the bulgur we got the bulgur 08:48 going in and we got the garlic going in as well 08:51 and also just half of the sesame seeds. 08:54 How about putting that in there. Okay. 08:55 Okay. Where can they get the 08:57 bulgur? At the regular grocery store. 09:02 Oh! Bulgur grocery store. Bulgur is nothing 09:04 more than cracked wheat. Want half of this honey 09:07 Just half of the sesame seeds, okay. And 09:09 we're going to just go ahead on and put the onions in. 09:12 Don't stir it too much honey 'cause it won't 09:13 get brown. Just go ahead and leave it there for a 09:16 few minutes. And of course, you know, we use that 09:18 I need another spatula or 09:21 something. Yeah. 09:23 Okay. I am going to go ahead and put the 09:27 onions in. One thing I like about this recipe 09:30 it's starts getting colorful right off the bat. 09:33 right off the bat. Alright. Right out there. 09:36 Now because of the fact and I want you to turn this down 09:39 a little bit, turn it down a little bit 09:40 Okay. We are gonna go ahead 09:41 on and put in the carrots next and the reason for that 09:43 is the carrots is going to take the longest amount 09:45 of time to cook and get ready, so we want 09:47 to make sure that we add in our carrots. 09:50 Well, that will take more time and because 09:52 they are sliced thin, they are not 09:54 going to take lot of time. But we are going to 09:55 put the carrots in. Very colorful. 09:58 Already. We haven't even done the rest of it yet. 10:00 Get all your nutrients, the more we see 10:03 the colorful things on our plate the more nutrients 10:06 we get. Absolutely, absolutely. 10:08 Because we eat with our eyes. Now, I talked already 10:11 about the two different types of squashes 10:12 I want to put this over for later on. 10:14 Because we have two. We have the yellow 10:16 crookneck squash, and of course, we also 10:19 have the greens. So this a yellow crookneck 10:21 This is the green and you got to slice them very, very 10:23 thin once again to actually go in there. 10:25 And you can see what I talked about before about the seeds 10:27 turn up a little bit, that the seeds are edible. 10:29 Alright. Okay. 10:30 Different from the other one. 10:32 so I am going to go ahead on and put in 10:33 That's one zucchini 10:35 Squash it. And that's one crookneck 10:39 That's one zucchini, alright. Okay. 10:42 Prepare and stir those around a little bit. 10:44 just a little bit there. Oh! I see a seed, 10:48 actually we don't want that in there. Okay. 10:50 Alright, okay. Now you can already smell 10:53 it and you haven't done anything yet. Okay. 10:55 Now with that in mind the next thing 10:58 we're going to do, we gonna go ahead and put 11:00 in also the mushrooms. Mushrooms, okay. 11:02 And this can be a one dish meal. 11:04 This is definitely a one dish meal. 11:06 Yes, whole wheat bread or whatever and. 11:08 Yeah. Good to go. 11:10 Turn up to 350. 350. 11:14 Okay. Now I have a combination 11:16 of things that's going to be go in next. 11:17 And that is the chicken style seasoning which is not 11:21 chicken style at all. Okay. 11:22 Okay. And then on top of that 11:24 We've got, just a little bit of salt and we have the 11:26 marjoram, which is a spice herb, also the oregano 11:30 and the sweet basil. All of those are 11:32 going to go in, give such a wonderful 11:34 flavor to this particular recipe. 11:39 I'm going to go ahead on Curtis and I'm going 11:40 start sprinkling on these seasonings. 11:42 What these seasoning is still going to be 11:46 relatively low in sodium. Oh! yeah, because 11:49 this is chicken style seasoning is the only 11:50 seasoning in there so. Right, okay. 11:52 Yeah. Absolutely, absolutely. 11:53 And that's sweet basil. This is basil, oregano and 11:56 also marjoram. Oh! Okay. 11:58 Okay. All of those go in. Okay, turn that down. 12:02 Just at 350. Okay, just go ahead and 12:04 turn that a little bit. Okay. 12:05 Now what I usually do is I actually I am going 12:07 to go ahead and put this, the water in 12:09 and it calls for when we talk about the 12:11 water amount. We're using in this recipe 12:14 how much water? 1 and 3/4 cups of water. 12:17 I am going to go ahead on in and lay it down flat 12:20 and let me start pouring in the water. 12:22 Get that all over the place... 12:28 I'm gonna rinse off the spatula, 12:30 go ahead and get back on there again. 12:32 Okay. Finish that, the front of it. 12:33 Oh! The front of it. 12:34 Okay, alright. now it's going to really get 12:37 cooking and what happens is as that's getting 12:41 itself together. It takes about a good 15 minutes, 12:44 bulgur does not take that long, it's a cracked 12:46 wheat, doesn't take that long to get ready. 12:48 It's going to swell up and then it's going to 12:50 be a part of that with the vegetables as well. 12:53 The last thing that we do to this recipe is we add in 12:55 the actual Broccoli. We put the Broccoli in last. 12:58 We want to keep the nutritional flavor there 13:00 and also it's going to get very, very colorful 13:03 when you add the broccoli to it. Look at all the vegetables 13:05 connected in that. But because of shortage 13:07 of time we are going go ahead and put the broccoli in. 13:09 So, we have just passed through our 15 minutes. 13:11 Yes, and we are going to put the top on of it. 13:12 At end of the program you will actually see this 13:14 Bulgur stir-fry. So we want to go ahead 13:18 and put it in. Okay. Broccoli is going in? 13:21 Now, 15 minutes has. 15 minutes has elapsed. 13:24 Expired, so, now the Broccoli Is going in. Put that in and 13:26 you gotta put your top on top of that. 13:28 Top is on. You're going to turn it down low 13:29 and we're going to and let's turn it around this way, so 13:33 it doesn't have to close shut on. 13:38 Okay. And we're gonna look at the next recipe. 13:41 Move to the next one. Next recipe is a 13:44 Roasted Butternut Squash; It calls for: 14:00 Well this one is another easy one. 14:02 It is the butternut squash and basically all 14:05 we have done is just taken that butternut squash, 14:07 you know, you're gonna take the seeds out of it 14:09 we cut it in half, take the seeds out of it 14:12 and then after you do that, you're gonna put 14:14 it into the oven, about 400 degrees turn 14:18 it, cut side down, okay. Oh, cut side down 14:23 and you wanna have water in the pan as well. 14:25 And that way within less then an hour. 14:27 It will be tender and very soft as you see 14:29 here, alright. Now we're gonna make this 14:31 into something a little bit more attractive of course 14:34 it tastes good just like it is. 14:36 What we're going to do is we gonna mix together 14:37 our margarine and we're gonna put our honey 14:39 in with the margarine. Okay. 14:43 Okay. And we're going to then add just a tad. 14:46 Just a tad. Just a tad. 14:47 A tad of salt, just a tad. 14:49 Just a tad. Just a tad. And then 14:53 we're going to stir it around, we're going to brush it, 14:54 and we are going to brush this on top. 14:56 Can I brush that baby? Absolutely. 14:58 Absolutely. Absolutely. 14:59 Absolutely. Okay. And normally we have 15:01 two of them. We already have one so. 15:02 you know, the other half, we are using it for 15:05 something else so, if you would just go ahead on and 15:07 go ahead and brush the inside and the, 15:09 outside of the top of that and that's going to go back 15:12 in the oven, believe it or not. 15:15 okay, go ahead, and put it on. 15:16 I'm not really brushing, this is called painting. 15:19 You call this painting, right. 15:20 Well, in a cooking circle it's called using a brush. 15:23 Oh! In a cooking circle we are using a brush. 15:25 That's right. We are not painting. 15:26 No. Okay. 15:28 I don't want children to run in the kitchen when 15:29 you want. Don't want any children to get the paint. 15:32 Okay. This is brushing children if you're watching. 15:34 Let's give a little bit more. Let's do a little more. 15:36 Saturate it, right. Yes, yes, yes. 15:38 Let it come all down to side. 15:40 Now, this is when it goes 15:41 back in the oven. It will go back in to the oven 15:42 at 400 degrees in about less than 10 minutes or 15:45 so, it is Oh! It is nice and it's got a nice little brown 15:49 kind of a crust from the fact of putting the margin 15:51 on top of it. and the honey, it is 15:54 absolutely fantastic. Absolutely. 15:55 A little bit on the inside there, that one basically 15:59 is the butternut squash. It also believe or not 16:01 can also serve as using it for a pumpkin pie 16:04 or sweet potato pie in the place of that as well. Okay. 16:07 Now, it goes in the oven again for. 400 degrees. 16:09 400 degrees. 400 degrees in about 16:11 10-15 minutes it'll actually get like a little 16:13 brown crust on top of it. 16:15 And it's ready to eat. It's ready to eat, 16:16 all you have to do is to take out the oven, 16:18 Yes. cut it up and then 16:20 just go at it. Alright. Hmm. Sounds good baby sounds good. 16:23 Alright. Well, we're actually going to take a break. 16:25 Okay. And we want you to stay by. |
Revised 2014-12-17