Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00187B
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00:02 Well, welcome back. Welcome back to our kitchen.
00:03 The recipe for the day is actually a polenta 00:06 with spaghetti sauce, okay, 00:08 let's look at the ingredients. 00:10 Alright. It calls for: 00:32 Okay now this polenta, now this again this may be 00:36 new to a lot of viewing audience so let's talk about 00:40 it and where can we get it and let's discuss it. 00:43 Well believe it or not, believe it or not. 00:45 I believe it already. Okay, this is polenta 00:47 and it actually is a Northern Italy, 00:50 okay, alright dish. They use a lot there, 00:54 food okay, it's actually 00:56 just cornmeal mush. It's made from just cornmeal. 00:58 Oh! Cornmeal. Made from cornmeal 00:59 and water it makes it up, that's what it is. 01:02 Most of the time people are used to doing 01:03 a cornmeal in the morning you know cornmeal and water. 01:06 You know, the Caribbean Isles 01:07 and stuff like that. Well this time it's made up 01:09 in and they actually come in different combinations 01:11 you have it in basil garlic and you just have 01:14 tomatoes in it, it's all different kind 01:16 of combinations. It actually takes the place 01:18 believe it or not Curtis of potatoes, 01:21 rice, okay, corn all those kind of things 01:25 is a main entree, okay, a main entree. 01:28 Now, so it can be used in combination with what? 01:31 Fruits grains or rice for It's actually can be used 01:32 By itself, in the place of your pasta, 01:36 oh! replace the pasta, or your rice or your potato. 01:38 Oh! Okay. You could still have, 01:40 you could still have a main entree with it, 01:43 but it can serve also in that place as well. 01:45 That's why it's so versatile. Polenta, okay. 01:48 That's why I like it. Now again where can 01:49 you purchase this, do you need to go 01:50 health food store or regular grocery store now. 01:52 Regular grocery store and now in a grocery store 01:55 if you are looking for it, you want to make sure 01:56 that you go in the area where you have like 01:58 all the corn tortillas you know you want to go 02:00 where you have the Mexican type foods, 02:02 okay, that's usually not in your refrigerators 02:04 usually once you cut it you do have to put 02:07 in a refrigerator and all I am going to do 02:09 with this one is just begin to slice it, 02:11 slice is very easy, see that look at it, 02:14 look at it, see that's it, that's it, 02:18 and I'm gonna go ahead on in. We got to screw it. 02:21 We got to screw it, there we go, 02:22 turn out little bit about 250, 02:24 yes near about 250 is fine. Okay. But I move it out, 02:27 I usually cut it into like a good 02:29 half inch slices. Oh! Okay. 02:33 You can make this yourself by the way, 02:35 you can make it, but why make it. 02:37 So, this would be in place of rice, potatoes and. 02:39 Right, right, right. Okay, now do you any 02:43 seasonings if you can mix. Absolutely, 02:44 we do have spaghetti sausage as do you have 02:46 our in your pan. 02:47 I just forget to pay attention yes. 02:49 We got the Italian seasonings. When we are trying 02:50 this up little bit too. Once you go ahead 02:52 and turn that on and get that ready. 02:53 See it has a nice sheen on it, yeah it does, 02:57 okay and you know the thing with this with the polenta 03:00 is that once again it's one of those items 03:02 that is the flavor is bland and lot of times when flavors 03:07 are bland you get a lot more work 03:08 you can do with it okay. Okay. So, 03:10 it has it's own personality, what we are gonna do 03:12 is we gonna go ahead and open that up 03:13 and we are gonna go ahead and start putting that in. 03:15 Okay. We are just going to sent in pan. 03:24 We are supposed to place it in couple, yes, 03:26 and then stop there, see it makes a nice amount. 03:32 Yeah. Okay normal, obviously with my hand, 03:38 we gonna round a little bit and we are gonna go. 03:41 So, we don't wait to get that wet, 03:42 nice and brown. It will get brown, 03:44 it will get brown, not really very, very brown, 03:46 but it will get brown on all sides okay 03:48 and now you have in your yours 03:50 you have the spaghetti sauce 03:52 that we have already got and started, 03:53 want to turn this up a little bit more 03:55 so you can get that browning and now I said 03:59 Italian spaghetti sauce. Make sure it's down honey, 04:02 it's too high because you know you don't want 04:04 to get that tomato sauce on that yellow apron. 04:07 No, I don't. Make another set of aprons. 04:12 Somebody called me, yes, they call me and asked me 04:14 do you guys sell your aprons. Yes, we get that quite often. 04:18 Can I get apron. No, no, 04:20 no, no, no. I said no, no, no. 04:22 The aprons are home made in our own home. 04:27 3ABN's special, 3ABN's special, 04:28 we just make them specially for the shows, okay. 04:31 Not for sale. Anyway, 04:32 so this serves really, really well up 04:35 with spaghetti sauce. Also in a book I have a recipe, 04:38 where I made this up and I take, 04:40 and here is veggie sausage on the market, 04:42 okay, and it's a veggie called Gimme Lean 04:45 and I will take that and sauté that some time 04:46 with onions and peppers and mushrooms 04:48 all that kind of stuff and then I'll put that 04:50 in a sauce and put that over top 04:52 of it as well, so it's very, 04:53 very versatile, okay. So, it Gimme Lean. 04:55 Yeah, you can use it, Gimme Lean. 04:57 Okay Not Jimmy Dean, no. Not Jimmy Dean. 05:00 So, this is going to turn a little bit more 05:01 of a golden color. Okay. You see that now 05:05 if you're concerned about of course lot of a fat 05:08 in a recipe you can actually do this by just spraying, 05:12 I bought the cooking spray on to so that you can see 05:15 what's going on with that. I understand that 05:20 on the package it was fat free so 05:22 we are not talking about, it's fat free, 05:23 okay and this is cornmeal, put the lid on top of it, 05:25 what honey, put the lid on top of it, 05:27 okay now what I was saying is that if you have a concern 05:32 about the oil amount or using oil 05:33 with it then you know you can use your spray 05:36 and what you would do is just spray both sides 05:38 of the actual polenta and then put it in the skillet 05:41 as well and do that, okay, but guess what you can 05:43 bake it, you can broil it, you can sauté it, 05:46 all those things can be done with this polenta alright. 05:49 Oh! Okay, one of those, one of those food 05:51 once again that people say I don't know about that, 05:53 but the name of the game is that you have food 05:56 and you know how to mix and match it with the right 05:58 kind of sauces and a proper way to cook it, 06:00 it can work out and you know what 06:02 I love trying new things, try something new. 06:06 And you know my wife she is always trying 06:08 something new with me, I mean, all the time, 06:10 so we just really, I am just really blessed 06:13 to be married to this wonderful lady right here, 06:15 recipe's always, I mean when it rains 06:18 she will cook all day long, absolutely, 06:20 I mean all day long. I have to taste all these recipes, 06:23 there are three things I love. 06:24 God first, can't argue with that one, then Curtis. 06:29 Hey! I'm, okay well I think you are higher 06:32 than God and last is cooking, but just in case 06:35 my children listen, yeah, grandchildren 06:36 you don't put those my children 06:38 and my grandchildren and then cooking, 06:40 yeah, okay now all I mean because 06:42 I can't get higher than that honey. 06:44 You can't get higher than that. You know what I'm saying 06:45 and so. Go ahead. Go ahead. So these combinations 06:49 of actually just getting in the kitchen 06:51 and working on a really when it's really rainy day, 06:54 cold day, I just love making recipes, 06:57 but God I have a thing in the kitchen 06:58 I love to get in the kitchen and work on recipe's, 07:00 get things done you know. Now we talked about PMS 07:04 and several botanical medicines about PMS. 07:06 We talked about red raspberry and this is a tea form. 07:09 We are not talking about capsule form, 07:11 that's right, a tea form for premenstrual 07:14 tension syndrome usually, maybe a week 07:16 before the cycle begins, it works wonders, 07:19 very important, calms the smooth muscles 07:20 and uterus as I mentioned before is a smooth muscle. 07:23 There are other herbs as well we can mention. 07:25 There is a herb called believe it or not cramp bark 07:28 alright and it is there based on clinical studies 07:31 this one called Squawvine, False Unicorn. 07:37 Go to a health food store and lot of these herbs 07:39 would be already in a formula, 07:40 that is already there so that the people 07:43 can purchase and take it that way, 07:44 so this are several herbs out there that can help 07:47 these PMS symptoms and that could be 07:50 very relieving to what women are experiencing 07:54 on a monthly basis. I know, one time 07:57 somebody asked me about red raspberry 07:58 and remember we talked about not no refined 08:00 sugars and stuff, so one of the ways 08:02 I do it red raspberry is I actually take apple juice 08:05 and that's without the sugar in it, 08:07 you know, right, and put the apple juice 08:08 in a pot and then I actually bring it to boil 08:11 and then I put the red raspberry leaves 08:12 and put a lid on top of it move it off the stove 08:15 and let it simmer for few minutes 08:16 without the heat and then I make it in a big pitcher 08:19 and put in a refrigerator and you know I like that 08:22 as sometime as a kind of a cool drink 08:23 not so much hot you know at night time 08:26 when you are going to bed you definitely want to drink 08:28 that little bit cooler at room temperature, 08:29 okay, you know, well one of the things 08:31 now you know I know what your interest 08:33 in seeing the final product, so we want you 08:35 you to just stay by. |
Revised 2014-12-17