Abundant Living

Squash It

Three Angels Broadcasting Network

Program transcript

Participants: Curtis & Paula Eakins


Series Code: AL

Program Code: AL00185A

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