Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00188A
|
00:01 Well, here I'm by myself again.
00:04 But, that does not mean that Curtis is not here. 00:06 It just means that it is an all cooking show. 00:10 Now have you discovered that because of 00:12 what's going on with your economy that you just 00:14 don't have enough money. And your are thinking 00:17 to yourself I'm is going to have to not get the 00:20 kind of fruits and vegetables I need on a 00:22 daily basis well guess what? This show is designed 00:26 especially for you. It is in entitled, 00:28 Cooking on a Budget stay by. 00:56 Well, welcome to Abundant Living. 00:58 My name is Paula Eakins and this is my husband, 01:03 Curtis Eakins, I guess you just waiting on me, right? 01:07 I was in a hold. Yeah, like a holding, you know, 01:09 okay it's Curtis, yeah, because sometime, yeah, 01:10 sometime I'm trying to figure out if I am going to finish 01:12 saying, yes, what you are gonna say or whatever. 01:14 But, today's program, Cooking on a Budget. 01:16 Cooking on a budget or modified spending plan. 01:19 oh, that's, where you got that from. We'll 01:25 make every dollar stand up and holler. 01:27 Absolutely, how about that? Absolutely, absolutely, 01:29 absolutely. Absolutely. And so you know 01:30 what we were doing, is we gonna be taking 01:33 certain foods and showing who we can stretch a dollar 01:35 by taking at same food, and using it with different 01:39 putting in different dishes. Right, okay, sounds good. 01:42 Well we need this all the time those who again have 01:46 low budget or have no budget. You should have a budget? 01:50 But, anyway how they stretch that dollar to 01:54 stand up and make it holler. Make it holler, there you go, 01:56 and one way to do that is by using one those groups that 01:59 I love the most, gives more staying power and that is the 02:02 the Bean Kingdom. Legumes, okay. 02:04 Legumes, so good for you. Good, good fiber and 02:07 then also it's got good nutrition and all the 02:09 vitamins, and they are normally not expensive, yes. 02:13 Well, now they used to be, they climbed up little bit, 02:15 and could be anywhere 60 and 70 cents but now 02:17 a $1.10, or whatever. 02:18 I think because on Abundant Living on 3ABN, 02:20 we talk a lot about those beans, maybe that was 02:22 making as prices go up, but not really. There is so many 02:26 different combinations out there. 02:27 I was teaching a class at Oakwood college, when I was 02:30 working over there and I know that my 02:32 students just always say to me, the only beans 02:34 I know, navy beans and pinto beans and black eyed peas. 02:38 And I said okay, okay enough of this, alright so 02:40 one of your days was actually a shopping spree. 02:42 Okay. I took them to the 02:44 grocery store, and we actually went through that area 02:47 with all the different kind of beans. 02:49 I, mean the creator God, you know what he is doing. 02:52 I bet your students were surprised. 02:54 They was absolutely shocked. Yes, absolutely shocked. 02:56 And so we did the beans, and not only that, we 02:58 went to area with apples were, we went to rice's were. 03:02 All the different foods, so it's amazing how we get 03:04 stuck sometime. Right, yeah. You know. 03:06 Open up that mind and so there are a lot of 03:08 legumes out there. So, we just going 03:10 work with today, we are going to work with couple of them. 03:12 We got a couple of beans we are going to be using 03:14 today, and one of them is one of my actual recipes 03:18 I've done before with a different bean, with 03:20 Garbanzo, okay, this time I'm doing it with a Soy bean. 03:22 Soya bean okay. Alright. So, we gonna look at the 03:24 very first a recipe which is Soybean Patties. Okay. 03:30 It calls for: 04:02 Alright. Okay lets see the last list. 04:04 But, always remember, always remember this recipe 04:07 does have a lot of ingredients. It does. 04:09 But, guess what? They are not expensive? 04:11 But, now we have these ingredients basically 04:13 you have in your closet most people in the cabinet 04:15 in the kitchen. In the cabinet noting the closet. 04:17 We talk about Cooking on a Budget were actually talking 04:19 about looking in that cabinet and seeing what's there. 04:22 Just use what you have already. And usually, 04:24 and that's really how I develop lot of my recipes. 04:25 Just kind of seeing what's in the cabinet. 04:27 So, most people will have oatmeal and, 04:29 they got the oats in there, and most people will have 04:30 let's say onions and, yes, and a lot of things they will have 04:32 already have, they will have. Now certain things you 04:34 mention you may not have. Yes we will do that as we 04:37 go through, because this one you actually 04:39 is gonna use your blender for this recipe, now 04:43 the Soybeans, you get them dry once again and you 04:48 gonna put it in a water, and put it in a refrigerator. 04:51 Okay, and one cup of Soy beans will turn out to be the 04:54 next day 2 and half cups. Okay. This one. 04:57 And Soybean is so small. It's so miraculous, yes, how 04:59 it swells up, it looks like a Navy bean when it's 05:02 finished. Right, okay. Now we gonna a go ahead 05:03 and pour those in. And get all the beans in, 05:08 has a protein, and we already got the water, 05:10 in there too, and we got the water in there as well, yes, 05:11 yeah that's going to be our protein, 05:13 okay, and I'm going to go ahead and 05:14 put in the onion as well. Alright. 05:17 And is this how I start it off, believe it or not? 05:20 And that is we gonna start off by blending this together. 05:22 Okay, lets do that. And you see that, 05:36 they have nice, one they about the Soybeans, 05:41 if they actually have a lot what we call suds, that's 05:44 part of the medicinal property of it, okay. 05:46 It creates his own kind of suds, which is 05:48 actually good for the digestive tract. 05:49 Okay, what I am going to do Curtis, I'm gonna take 05:52 and I'm gonna have you, now we got our skillet there? 05:54 Yes it is. Let me turn up little bit. You can go ahead 05:56 turn up a little bit. Till what about 300. 05:59 Above 3, yeah that's good that's good. Okay. 06:01 Okay, because what we are going to do is, there are lot 06:03 of things going to go on this recipe. Okay, I want to take the 06:05 Soybeans first, this is with the liquid. 06:08 Now we gonna go ahead and pour into a bowl. 06:12 Where can you get Soybeans I mean just. 06:14 In a regular grocery store. Oh regular grocery store 06:16 we have the Soybeans. Yes, yes. Okay. 06:17 If you find that you have a little bit more of the 06:19 Soybean left over, you can pour little bit water 06:22 and swish it around little bit swish it. 06:24 It's a kitchen term. A new kitchen term, 06:26 and swish it around little bit, swish. 06:28 Just made that up. Yes, indeed, well you know. 06:31 There you smell onions. Yes we do. Kind of good 06:33 okay, and what we are gonna do is I wanna have you start 06:35 adding in the other things we gonna need for this 06:37 recipe we can move that blender out the way. 06:41 Okay, we gonna set this down here also. 06:43 Out the way. Now look at that. You say 06:46 is that gonna make patties, yes it is. 06:48 Okay, what we are gonna do is we gonna 06:50 start adding in. Now if you would 06:51 just do are dry ingredients first pecan meal in. 06:54 Okay pecan meal this is yes, okay. 06:57 Pecan meal, and then I'm go to put in once again. 07:00 And where can a person get pecan meal again this. 07:02 At health food stores any... most general stores have 07:05 pecan meal and if not, you can always buy 07:07 pecans put them in blender and wallah, 07:09 pecan meal, okay. There you go. 07:11 This is the instant oats. Instant. 07:13 Alright. We can go ahead with, Old fashion. 07:15 Old fashion oats. All these things are right there 07:16 in your cabinet. Alright we are gonna go ahead 07:18 and put in we got the onion that's garlic powder 07:21 we gonna put in garlic and onion powder combination. 07:23 This is a good dish for those who have high cholesterol, 07:25 fine, and it's also there too. Okay and then we also 07:27 gonna putting in believe or not Italian seasoning 07:30 and little bit of salt and in too. 07:32 This all mixed up together. Yes, and then we gonna 07:34 put in the nutritional yeast. Alright. 07:37 And that you gonna have to buy at a health food store 07:40 or some of your regular grocery stores now 07:42 by have a health food section. Before I put that in 07:45 I'm going to now just start stirring it up. 07:47 Okay, you got your skillet ready? Now all the seasoning, 07:50 is, the skillet is warm, okay, turn it down, 07:52 turn it down, alright. Maybe 250, yeah that's fine. 07:56 Okay, Okay and now I'm now go ahead 07:59 and put in the soy sauce lite. 08:02 Soy sauce lite or Bragg's Liquid Amonio's which is about 08:06 the same amount of sodium. Right. Correct. 08:08 Same amount of sodium. Okay. I kind of like the depending 08:12 on what I'm making, I like the lite soy 08:14 because it has a kind of hickory flavor to it okay. 08:17 As opposed to the Bragg's Liquid Amino's 08:19 yes, yes, okay. Now one of the things 08:22 that happens when you do this recipe, it has to sit. 08:25 You know we always say let us sit for at least 08:28 a good 15 minutes. And that way the instant 08:31 oats get the opportunity to blend in and get that 08:36 cohesion to keep the burger together. 08:38 Okay. Okay. But, we don't have any 08:40 eggs in this. So does the oat meal that keeps it together. 08:42 Instant oats. Instant oats, okay. 08:44 And the thing that makes it have more of the 08:46 meaty flavor is the pecan meal? 08:47 Oh, okay. Okay, now you can see 08:49 how looks right now, because you know 08:52 once again because of TV I want you to see the finished 08:55 product looks as it sits. Oh, that was fast. 08:58 Notice the difference between the two colors. Okay, it has set 09:00 already for how long. For at least 15 minutes. 09:03 Okay. It gets real see that? 09:05 Okay, move this out the way. Out the way, that can 09:08 go ahead and keep sitting. And we have got to 09:10 skillet ready to go already. Already here, ready to go. 09:13 That's good, that's good. And now at this point 09:15 you can take a 1/3 or 1/4 scoop. 09:19 Okay, measuring scoop and we are going to 09:22 scoop out our burger. Time for the burgers. 09:24 Alright, let's put it in there and then we're 09:27 gonna mash it down. You can make these large, 09:30 you can make them small. I can make nice big round ones. 09:34 These are for the men size. Yes, manly burgers. 09:38 Manly burgers, manly burgers or man burgers. 09:42 Yes. Okay, lets get another one in here. 09:46 When did you decide 09:47 to get this recipe together? 09:49 Now you know what this funny. 09:51 I'm tell you, we like us before, I started 09:52 off with garbanzo, garbanzo beans okay. 09:55 I remember, yeah. At first and I was making 09:57 garbanzo beans up and I like the way 10:00 the flavor came out, when I was doing 10:02 garbanzo and I said, let's get a little 10:04 bit of oil more, Curtis... 10:06 Up here. Yeah, just tiny a bit, tiny a bit, little tiny bit. 10:10 Lets get all the goodies out, let's make a good burger. 10:13 Alright this okay, they go. Alright okay, now 10:17 let me get back to that subject. 10:19 Okay. Okay, so I was playing around with a garbanzo beans, 10:23 I made like garbanzo burgers and I used to do that with the sage, 10:25 and garbanzo patties also you can convert 10:27 over to making sausages, little round sausages, 10:31 or square sausages then I said wait a minute 10:33 what if I use soybeans. Oh okay. Soybeans and just change 10:36 out the seasonings which was Italian seasoning. 10:38 Okay. How about now I've done 10:39 pinto beans, how about I've done black beans, 10:43 so it just goes to show you. You could take those 10:45 beans and you could turn them into burgers all 10:47 of sort of things and so. And beans are what 10:49 60, 70, 80 cents a bag or, yeah, they 10:52 come up a little bit, since, yeah, we are on a 10:53 budget but basically. Is still on a good. 10:55 One bag of beans can actually serve up to 10:58 almost 8 to 9 people. One bag of beans. 11:01 It's a half a cup serving and you got 16 ounces 11:03 of dry beans, which multiplies itself once 11:06 you actually start cooking, which will show them 11:08 we go to our very next recipe. Now this is gonna brown 11:11 and both sides and because of the fact 11:13 that it is bean and we also it's raw, you 11:15 want to cook on at one side, at least a good 11:19 7 minutes or so before you start turning it. 11:21 It will turn a nice golden brown flip it 11:23 over and when I flip it over I usually put 11:25 the lid on top of it. Turn it down low and 11:28 let it continue to cook it. It's gonna make a 11:29 beautiful burger. I remember a friend 11:31 of ours said I don't believe you to make the burgers. 11:34 I don't know beans. Okay and even though 11:36 is got a beige color. It actually is gonna turn 11:38 to a nice golden brown color. Okay, but this is Cooking 11:43 on a Budget. It's definitely on a budget. 11:44 Or modified spending plan. Once you cook this up 11:48 all you have to do you can either serve it 11:49 but itself with some rice or potatoes or you 11:53 can turn around and put into a sandwich and make 11:56 it into a burger sandwich you know with the hamburger 11:58 bun, alright. It is so versatile, even if you 12:01 want to something like spaghetti? To make your 12:02 spaghetti and your marinara sauce you can 12:05 make this up too smaller burgers. 12:07 And then when do that you set it on the top of your 12:09 spaghetti and you have spaghetti and meat balls. 12:12 Okay, using the same recipe. Same recipe, same recipe. 12:15 Let's go to next recipe. What we have next? 12:17 Lets look at the very next recipe that we are gonna 12:19 be doing and that is Paula's Vegetarian Chili. 12:23 Okay. It calls for: 12:54 Now this is a favorite. Okay, Okay the chili. 12:57 The chili, Paula's chili. I've already made it up. 12:59 Oh it's already done. All the goodies are already 13:01 inside the chili. You already did it. 13:03 And you know the thing I like about that is 13:04 I cooked it in a cock pot. When you cook in a 13:07 crock pot, look at that, look at that, 13:08 look at that, look at that. Nice and hearty. 13:10 Cook it up in the crock pot and you got all 13:13 the tomatoes and the chili sauce and everything. 13:17 Oh, look at that. Now honey now that's 13:21 the chili now can we do something with this chili 13:23 to make this chili stretch and, we got to be 13:26 stretching it because you are going to 13:28 eat it right in a bowl. Right, and that's good 13:30 like it yes. And we can also do a Bean and Rice Burrito. 13:34 Oh, burrito, okay. We're going and do that now. 13:37 Yes lets look at the recipe. Okay lets do it. 13:42 It calls for: 13:58 Now we're gonna something else out of this. 14:01 We gonna make something else out of this and 14:02 what we are gonna do is Curtis, I'm gonna take... I've already 14:04 got my brown rice. Okay. Put it in my bowl. 14:09 Lets go back in their now honey. I'm not sure what 14:12 you did just then. What I did. See, you see that. 14:15 Oh, okay. Okay, okay. We won't even notice that, 14:19 that was alright to me. We are gonna a take 14:23 one cup of the chili. Okay and we are gonna 14:26 put in with the rice. Just a little more 14:32 same chili, same chili. It's a different dish. 14:35 Yeah, that was you that time baby. That was me, 14:38 okay, and now what we are gonna do is we are gonna stir it up. 14:43 See, now that can be another dish with the rice. 14:45 This is another dish, another dish, okay. 14:47 Have the chili by itself and the rice in the chili. 14:49 Right. Now you are gonna make a burrito from that. 14:52 Oh, yeah, I'm using my whole wheat, this is my whole wheat 14:54 shells I'm using and we got our little bowl right 14:57 here let's put that on top of that, 15:00 and I already got my shells, soft shells right here. 15:07 Whole wheat. And I'm going to put... 15:10 Tortilla shell, yeah. It goes right inside the 15:13 It goes right on in there, the tortilla shells. 15:14 Right on in there, right on in there. 15:16 Now this Cooking on the Budget. I mean using 15:18 the same chili now. You have the chili sauce, 15:20 same chili. Rice in a chili. now in the burrito. 15:23 And we're gonna role it up. Are you working not baby, 15:26 you work on that. And we gonna a get a 15:28 second one going there, move that one over. 15:31 And we just gonna, I mean you can just fill it 15:33 up depending on how much... you want to make sure 15:37 you can wrap it up. Yeah, you know they're made because that 15:39 would be mine. Okay this is yours. 15:41 That would be mine. You can also take in 15:42 lettuce and tomatoes and put that in there 15:44 also and olives, you know and work it. 15:47 Work it baby, work it. We got two of those 15:49 together there we are gonna put on top of that some salsa. 15:54 And you're working, now baby you're working it. 15:55 And then we gonna take and put on top 15:58 of that how about some Soy sour cream. 16:03 Soy sour cream. Sour cream supreme alright. 16:07 Soy based tofu sour cream. 16:11 So that's what we're using today. 16:12 That's what we're using. Okay. 16:14 That's what we're using and. 16:15 This is looking mighty, mighty good. 16:17 You can see that is ready to go and we'll put a 16:18 little bit chives on top of that. You know, 16:23 Oh, yeah this is really to consume. 16:25 And we're gonna be taking break Curtis because you're ready 16:29 to consume as I know. That's right I sure am baby. 16:31 And so for we would like the you then to just, stay by. |
Revised 2014-12-17