Participants: Paula & Curtis Eakins
Series Code: TDYC
Program Code: TDYC016032A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:07 Hi, welcome to, 3ABN today. 01:09 And I'm Curtis and that will be Paula. 01:14 How you doing today? I'm doing wonderful? 01:16 You're looking mighty good too. 01:17 Well, praise the Lord. 01:18 Yes, all right, another cooking show, my dear. 01:21 Another show, another 'Today' show. 01:23 Another today show with a lot of new recipes. 01:26 Some of these are new recipes, aren't they? 01:27 New, new, new recipe. 01:28 Okay, 'cause you are always developing 01:30 new recipes all the time 01:32 till the second coming of Jesus Christ. 01:33 Always in the kitchen. Always. 01:35 My first love God, second love Curtis, 01:38 third love the children, and forth love recipes. 01:41 Oh, I'm right behind God, yeah? That's right. 01:42 That's right behind somebody good. 01:44 Okay, I'll snoke with that, all right 01:46 but I know my wife 01:48 she'll always love to experiment 01:50 with recipes all the time 01:51 and so she's always in the kitchen, 01:53 always and of course, I always have to sample 01:56 these recipes and I'm the taste tester 01:58 but someone have to do it and I'm the one. 02:01 Well, people are always looking for easy quick ways. 02:04 They want to eat healthy, 02:05 but they want it quick and easy. 02:07 And so today's recipe... Right, and taste good. 02:08 Oh, it definitely got to taste good. 02:09 It's got to look good, taste good, 02:11 smell good all that together. 02:12 Yeah. 02:14 And then they say, "Also, don't forget about the money. 02:15 I don't want to spend a lot of money okay?" 02:17 And the good news is it's easy to get. 02:18 Easy to get. 02:19 Okay, so you don't have to, 02:21 you know, go to China and get the recipes or ingredients. 02:23 It's right here. 02:25 You don't, you don't, you don't. 02:26 Most of these are on regular grocery stores right here. 02:28 Most of them are from regular grocery stores. 02:29 Grocery stores have gotten to the point 02:31 now where they're actually bringing 02:32 in a lot of the health food section. 02:33 So you'll see things, like, you know, we used to only see, 02:36 like, let's say lasagna noodles, 02:37 that were semolina enriched. 02:40 Well, now you have the whole wheat noodles. 02:42 And look at the pasta, 02:43 all the different pastas out there now. 02:44 They're all done in a whole wheat blends 02:46 so, you know, a lot more different things out there. 02:48 A lot more they've changed, 02:49 like the cheeses have changed out. 02:53 Cream cheeses have changed now 02:54 and all because of the fact that the community, 02:56 the population is saying, 02:58 "I want to be more healthy right now." 02:59 Right, right, people are moving that way too as well, yeah. 03:01 And not to mention they want to get the money. 03:03 Yes, okay. 03:04 You know, as we are the South Central 03:06 Conference Health Ministry's director. 03:08 And that includes our Kentucky Tennessee, 03:10 Alabama, Mississippi, and Northwest part of Florida. 03:13 So we're talking about the South, the deep South 03:15 probably the most challenging area 03:18 in this nation. 03:19 And so when it comes to healthful living, 03:21 this is really the area that is really needed 03:23 in our territory, 03:25 and started a conference for health directors 03:27 so this is really needed. 03:28 It's needed and once again, like I said before, Curtis, 03:31 they are just saying, 03:33 "If it's going to be healthy I am running and ripping." 03:35 I don't know about you, 03:36 but everybody seems to be in a fast track everywhere. 03:39 And so if the food is available, 03:42 if it's ready, if it's, 03:43 you know, all you have to do is warm it up, 03:45 you know, or maybe prepare it within 35-45 minutes 03:48 then people are more inclined to go healthy otherwise. 03:51 And, you know, when you get hungry, 03:53 you're going to grab whatever is in place 03:55 and that means things in the refrigerator 03:57 and things you brought in because, one of mine... 03:58 And it's usually not healthy. 04:00 No, no. If you grab something else. 04:01 And then that evening you just start crying 04:04 because you realize that you ate a lot of stuff 04:05 you shouldn't have had. 04:07 Now you feel depressed, 04:08 and then you eat more 'cause you feel bad. 04:10 Oh, yeah. Oh, yeah. 04:11 And the Dominoes keeps rolling down the hill, 04:13 so, but these recipes today... 04:14 These are good, these are good. 04:16 These are actually... 04:17 Believe it or not, 04:19 you know, people are used to using the stove 04:22 over the oven for fixing their foods 04:24 and when they're fixing their foods in the stove 04:26 it's going to take not only more heat 04:27 but also a longer time. 04:29 Well, these recipes that we're presenting today 04:31 on Today Show are all quick and easy recipes 04:34 that you can repair on top 04:35 like our Easy Vegan Stovetop Lasagna 04:39 and then we're going to be doing a Sauteed Kale Greens 04:44 and you know, we're gonna go to that Skillet Shepherd's Pie 04:49 and when we finish that pie, 04:50 we're actually going to Chicken Fajitas. 04:53 Chicken Fajitas? 04:54 Yeah, with all the fixings on it 04:56 and we're gonna end our show 04:57 with an Apple Raisin Pecan Burritos. 05:01 Mmm. 05:02 Now chicken that's not the real chicken or not... 05:05 None of it's real. 05:06 My 3ABN audience know... 05:08 They know better. 05:09 They know, they know and those who are watching 05:10 for the very first time because one time... 05:12 New watchers, new viewers. 05:14 We had people saying, they were at a hotel room 05:16 and they turned their T.V. on 05:17 and they heard us laughing and they switched back 05:19 and they saw 3ABN 05:21 and so they might not know 05:23 that we're actually a program that does all... 05:24 Plant based. 05:26 Plant based cooking and so with that in mind, 05:28 yeah, we have to say that when we talk about everything. 05:30 It's either a mock beef crumble or a mock chicken crumble, 05:34 mock steaks. 05:36 Everything is done in a plant based format 05:38 but it looks like and acts like the real thing. 05:40 Okay, God's original diet. 05:43 God's original diet, okay. 05:44 All right, so therefore, 05:46 now these are the recipes on top of the stove, 05:48 so people are not turning on their ovens, correct? 05:50 No oven on and... 05:51 So they save electricity. 05:52 I know, one of my friends 05:54 when I told her we were doing this show, 05:55 she said, "Lasagna on top of the stove, 05:57 come, Paula, come on you know you got to go in that oven 05:59 with that Lasagna, 06:00 with all those three tiers and everything." 06:02 You know? Yes. 06:03 And I said, "No, you don't. 06:04 We're actually going to do Lasagna on top of the stove." 06:06 We're gonna save some people utility bills on this one. 06:09 Yes, yes, yes. Yes, all right. 06:10 And everybody's gonna be ready, 06:11 you know, this is one recipe that children can use as well. 06:14 So let's go to the actual recipe. 06:15 Okay, let's do it. 06:17 This recipe calls for three tablespoons of olive oil. 06:22 One package of mock beef crumbles. 06:24 One 24-ounce jar of spaghetti sauce. 06:27 One in three-fourth cups of water. 06:30 One-third cup of Italian dressing. 06:32 One teaspoon of parsley. 06:34 One teaspoon of Italian seasoning. 06:37 One teaspoon of garlic powder. 06:39 One teaspoon of onion powder. 06:41 One tablespoon of chicken style seasoning. 06:44 One and one-half cup of tofu, silken firm, crumbled. 06:48 Three garlic cloves, minced. 06:50 Eight whole wheat lasagna noodles 06:52 and one cup of Daiya cheddar style cheese. 06:56 Okay, now let's talk about some of these ingredients 06:59 because it maybe new to a lot of people. 07:02 The chicken style seasoning, let's talk about that for those 07:04 who maybe watching for the first time. 07:06 Chicken style seasoning...' 07:09 cause I can hear the question already, 07:10 chicken style seasoning. 07:11 Yeah, yeah, yeah, well, let me just say that, 07:13 well, as you know as you're gonna be seeing 07:14 as we're putting this together. 07:15 Okay. 07:17 The chicken style seasoning and beef style seasoning 07:18 or mock seasonings that look like 07:20 and basically they're actually seasonings 07:22 that do not have any chicken or beef in them whatsoever. 07:25 So these are mock? 07:26 Yeah, they have a brand out there called McKay's. 07:29 They've got a couple other brands out there also, 07:31 but when you go look for them in your supermarket, 07:32 you will see they're actually imitation chicken, 07:35 imitation beef so it will say on there. 07:37 And then in a regular grocery store, 07:39 you know, that was going to be in a health food store. 07:40 In a regular grocery store, in the natural food section. 07:41 Okay. 07:43 And if it's not there talk to the people there 07:45 and say, "You need a natural food section." 07:46 That's right. That's what we say, you know? 07:47 Okay. 07:49 I saw it on 3ABN 07:50 and I would like to get some chicken style seasoning, 07:53 beef style seasoning, all right? 07:54 Lobbying, all right. 07:55 Lobby for it, lobby for it, you know? 07:57 And, so, yeah we got that. 07:58 And also we have our beef crumbles 08:01 which is actually a ground beef 08:03 that looks like regular ground beef. 08:04 Now there's many brands or products 08:06 of ground beef mock. 08:08 Yes. Many variations, or... 08:10 This one, Curtis, comes frozen. 08:12 It actually comes frozen and so it's a better one. 08:14 We used use the TVP 08:15 now they've got a frozen one out there 08:17 that you can actually use. 08:18 A lot of companies are making the beef crumbles now. 08:20 That's optional to us as well. 08:21 And also we're using, believe it or not, 08:24 a whole wheat noodles 08:26 or lasagna noodles or a whole wheat noodle. 08:28 And we're gonna be using in this recipe 08:29 and I want to say that 08:30 when we did that whole wheat noodle before, 08:33 the actual... remember now on the programs, 08:35 people always ask me, "Are these your recipes? 08:37 Did you just come up with those?" 08:39 And so what I do is a lot of times 08:40 I will go into a recipe that I might have had in a book 08:43 from back in the day, that's back in the day. 08:45 That's some time ago... 08:46 And I will actually go in there 08:47 and I will transfer the things out. 08:49 So if it says, "Regular in rich pasta noodle, 08:51 " I will use a whole wheat pasta noodle. 08:53 If it says, "Regular ground beef, 08:54 " I will use the mock ground beef. 08:56 And so I'm able to switch things out that way. 08:58 And then some things, like for instance, 09:01 you will see also we will be using also a cheese, 09:04 it's called a daiya cheese, 09:05 which is a new cheese on the market. 09:07 That's actually a cheese that we use to simulate 09:09 that of regular cheese, okay? 09:11 Okay. 09:12 And for our cottage cheese, believe or not, 09:13 'cause we're actually going to be using our silken tofu. 09:15 Okay. 09:16 Because it has that resemblance, 09:17 as you're going to see in little bit, 09:19 you're going to see a resemblance 09:20 of how it looks like 09:22 actual cottage cheese, all right? 09:23 Okay, all right. 09:24 And so we're going to go ahead... 09:26 I think everything that you were actually asking me 09:27 that might be new or different. 09:28 Yes, I think the different are the daiya cheese, 09:30 and enrichened and whole wheat, 09:31 so we don't want to use enrich, or refine, all right? 09:34 No, enrich, no enrich. 09:35 'Cause that can lead to prediabetes. 09:38 Absolutely. 09:39 Refined carbohydrates, so we're using... 09:41 And we will talk about that too. 09:42 Yeah. Okay, so... 09:44 I'm gonna start off by putting in my olive oil 09:45 and my skillet to get it ready 09:47 so that I can do the mock ground beef. 09:49 So let me go here and... 09:50 Now how come this recipe on top of the stove, 09:51 I mean, did you just experiment this 09:53 or you saw it some place or... 09:54 Now believe it or not, I actually saw this one. 09:56 Oh. 09:57 Matter of fact, somebody 09:59 actually had a recipe for a stove top lasagna. 10:01 But it had all the other stuff. 10:03 All the other stuff that are not as healthy? 10:05 Yeah, and you know and I'm really thankful that, 10:08 you know, it's a God given gift. 10:11 He has actually said... 10:12 you know, I can go back in there and say, 10:13 "Well, I mean a stove top is a good idea 10:16 and quick and fast is a good idea. 10:17 And who don't like lasagna, you know? 10:19 So I just said to myself, "Let's see if we can make this 10:22 a little bit more healthier." 10:23 Okay. Plant based, all right? 10:25 What did self say in response? 10:26 Self said, "Go ahead and do it, girl." 10:28 That's what self said? 10:29 I did it, I did it and I'm telling you, 10:31 we already had it in a couple of people's house 10:32 and they were like, "What is that?" 10:34 And I said, "Stove top lasagna." 10:35 Yeah! What's those recipes? 10:37 Now of course, you know, some of my friends 10:39 that are not "vegans" 10:41 which means they had no milk, no eggs, no dairy. 10:44 I take that word vegan out 10:45 'cause that gets them all worked up. 10:47 So I just say stove top, you know, a skillet, 10:49 you know, lasagna okay. 10:50 And then they eat it and everything 10:52 and they're always like, "Girl, that was really good, 10:53 you know and how there's cheese and everything up in there." 10:56 And I just started laughing at them. 10:58 After they swallow... 11:00 Yeah, always let them eat first. 11:01 You have to swallow first. 11:02 Don't comment to people as they are eating things. 11:04 There's still food in their mouth. 11:05 Always wait till they eat. Yeah, that's too soon. 11:07 And then they ask you for a recipe 11:08 and then they look at the recipe and say, 11:10 "Hey, wait a minute. 11:11 What is that?" 11:12 Timing is critical. 11:14 Very much so. Yes, it is. 11:15 All right, so with that we're going to put it on 11:16 and we're going to put our ground beef in. 11:18 Okay, like I said before there is different... 11:19 that's mock ground beef in grocery store. 11:22 There's many brands out there. 11:24 So we usually wanted a mock ground beef. 11:26 One of the brands and I'm going to... 11:28 let me just get all the goodies out 11:29 'cause you know... 11:31 All right. 11:32 Matter of fact, we have a... 11:33 somebody calls on the phone one day and she said, 11:35 her daughter is about seven years old, 11:36 and every time this show comes on, "Abundant Living", 11:39 What she does is she runs and grabs 11:40 all her mother's appliances and stuff, 11:42 and she goes in the kitchen 11:43 and she says she copies exactly like me, 11:46 "All the goodies out, " everything. 11:48 I think she says, she has the hand on the hip 11:50 and got that head moving and everything 11:52 and by now she's probably in college by now 11:54 'cause that's sometime ago. 11:56 Probably so. Yeah, probably so. 11:57 And, Curtis, what I want you to do is to go ahead 11:59 and start mashing up that tofu for us with the fork. 12:01 Okay, all right. 12:02 And then you're going to be adding to that... 12:03 you're going to be adding up the ingredients 12:05 I have right in front of you, okay? 12:06 Now this is what? 12:08 Firm extra firm? 12:09 This is extra firm. Extra firm, okay. 12:11 Okay. 12:13 We're using a silken. 12:15 It's silken because we have that creamy look to it. 12:18 So this is the Mori-nu tofu that comes in a box? 12:21 Right, right. And they're also... 12:22 Now they actually have a 16 ounce 12:24 silken soft also 12:26 just look in there, you know, and do that. 12:28 Look in and get that together. 12:29 Now the reason why I also like this recipe 12:31 is because, guess what? 12:32 You do it on top of the stove in a skillet. 12:35 So it's done in a skillet. 12:37 It's very, very easy. 12:38 My first question is, how's it going to bake 12:40 through-and-through on top of the stove. 12:42 I mean, you know, 12:44 I guess you'll tell us as we walk through this. 12:46 You wait till you see the finished product. 12:48 You just wait. You just wait. 12:49 You just wait. 12:50 Okay, now this only takes a few minutes 12:52 'cause actually it's already done 12:53 and basically most of your frozen entree, like 12:56 let's say your beef crumbles or chicken crumbles. 12:57 They'll tell you just about two or three minutes 12:59 to make sure that they do get hot. 13:01 But because it's going to cook on a stove 13:02 it's going to do its thing. 13:04 So I'm going to go ahead and begin to add in 13:06 my spaghetti sauce. 13:09 And Curtis, if you will... 13:11 Okay, and is that mild or just... 13:13 Just any spaghetti, chunky or any kind of spaghetti sauce. 13:16 Whatever your favorite spaghetti sauces are 13:17 is what you use. 13:19 You can use the one with vegetables in it, 13:20 you can use the plain one, 13:21 you can use the ones with mushrooms in it. 13:23 Whatever your favorite sauce is, okay? 13:25 `I think ours is vegetable garden 13:26 or vegetable something like that. 13:28 Yeah, it's a garden vegetable. Yeah, garden vegetable. 13:29 And now you're going to go ahead 13:31 and add in here the stuff you've got. 13:32 Okay. 13:33 Garlic powder, you got your Italian seasoning. 13:35 You got your onion powder, garlic powder, 13:36 all those that are part of that. 13:37 I'm gonna now go ahead and put in my water. 13:41 So it's three and three-fourth cups of water. 13:42 All this is needed because... 13:44 Chicken style, honey? Yeah. 13:45 In? Okay. Yeah, that goes in there. 13:48 Now all this goes in here. 13:49 I'll just go ahead and change this out. 13:56 All this goes in 13:57 because we've got to put the noodles in. 13:58 The noodles are gonna have to cook 14:00 in the actual sauce itself. 14:04 So I'm going to want you to mix all that together, all right? 14:07 And you go ahead and put the parsley in here too. 14:08 Parsley in here too, okay. 14:10 All right, I'm going to go ahead 14:11 and put my Italian seasoning 14:12 and this is what helps to get an Italian dressing. 14:14 This is also what helps to give that flavor... 14:15 When do we put the... What's this...garlic? 14:18 That's with me, that's me. Oh, that's yours, okay. 14:19 All right, I'm going to put that in. 14:21 And we're going to go ahead and put in the garlic. 14:25 Now this takes the place of cottage cheese then, right? 14:28 Yep, that's taken the place of cottage cheese. 14:29 Okay. 14:31 Okay, so we got that garlic and onion. 14:34 So this is a cholesterol-free dish. 14:36 Absolutely. Absolutely. 14:37 Absolutely. 14:39 Now this is the part I like. 14:40 Now on a recipe, they ask for cottage cheese 14:44 and they ask for that to go in and I kept saying, 14:45 "What are we going to use 14:47 in the place of cottage cheese?" 14:48 So then, I said, "Wait a minute. 14:49 We can actually use the actual silken tofu." 14:52 So we're going to begin to put in 14:54 to the recipe the tofu. 14:58 Okay. 15:00 All right, remember now, 15:01 this is everything that's usually in the lasagna. 15:02 Right. 15:04 All right, you got the cottage cheese in there... 15:05 So you've got that 15:07 so you don't have the cholesterol, 15:08 you don't have the saturated fat. 15:09 That's right, that's right. 15:11 And the tofu is bland, 15:12 it has no taste so that's a good thing. 15:14 It picks up all the flavors 15:15 of the onion powder and garlic powder. 15:17 And how many times has a person actually made lasagna 15:20 and discovered that the three-tier layered lasagna 15:22 became one big mush. 15:24 'Cause there's tiers that did not stay 15:25 like they were supposed to. 15:27 Oh, yeah, it didn't stay up. 15:28 So what difference does it make the way it goes in? 15:29 As long as all the things that are supposed to be in there, 15:31 is actually in there, right? 15:32 Okay. All right, so here we go. 15:34 So we're going to put that in. 15:35 I'm going to get finished with the rest of this. 15:40 And we got to get all the goodies out. 15:42 Another whole wheat... 15:44 And I'm gonna say something about the whole wheat 15:45 but let me quickly put this in. 15:47 Okay. 15:48 And you can see that you've got to bring it to a boil 15:50 but I'm going to turn this down a little bit, okay? 15:52 Can you put that away for me? 15:54 And let me just go ahead and turn this down, all right. 15:57 Now I just take 15:59 and push them down a little bit. 16:01 Oh, I see. 16:02 Now on a recipe it called for regular noodles, right, 16:05 regular enriched noodles? 16:07 Well, I didn't want to use regular enriched noodles 16:09 so what I did was I got the whole wheat noodles 16:11 and in order to do the whole wheat noodles 16:13 because on your regular noodles, 16:15 they don't automatically... 16:16 they actually call it stove top or regular oven ready noodles 16:20 and enriched noodles. 16:21 So that means it only takes about 16:23 15 minutes for me to get it done. 16:24 Well, that's not going to happen 16:25 when you do your pasta noodles. 16:27 It takes a little bit longer. 16:28 So I actually cook my pasta noodles. 16:29 I want you to notice that I have my little squares 16:31 'cause it really... 16:32 and should you have to make little squares out of them 16:34 because you can't put the whole thing in there. 16:36 So all we're going to do is just actually 16:37 drop in the noodles. 16:40 Just put them on there... Oh, so whole wheat... 16:42 Okay, so when I get the whole noodle, yeah, 16:44 I get the whole noodle and I break into four pieces. 16:45 You just drop it and break it into four pieces 16:47 and just put them right there. 16:49 And it takes eight of them to actually make this dish up. 16:52 Eight fours is 32 so 32 noodles all together. 16:55 Mm-hm. 16:56 Okay, because we've got to get it done 16:58 and it's not going to get done if we do it this way 17:00 so all I'm going to do is just push them down. 17:01 So the noodles are already cooked? 17:04 Yes, for whole wheat, yes they're already cooked. 17:06 First and then you put them in there. 17:08 Then you put in you get them... 17:09 Then let them finish cooking up. 17:10 Right. Okay. 17:12 And I say al dente because we don't do the whole time 17:13 that the noodles are supposed to cook. 17:15 So therefore, you're just going to get them a little bit 17:17 to the point where they're actually... 17:18 In al dente means if a noodle takes about, 17:20 let's say, 12 minutes to get done. 17:22 Then you're going to go to about maybe eight, 17:24 and by that time... 17:25 Yeah, see that's a term I didn't know 17:26 growing up in Cleveland, al de... al dente? 17:28 What's that, al dente? 17:30 This means they're not completely cooked all the way. 17:31 Oh, okay. 17:33 I didn't use that word when I was growing up. 17:35 I understand, I understand. 17:36 Yeah, in the playground we didn't never said al dente. 17:38 So you see what we're doing? 17:39 We're actually just taking the noodles 17:40 and we're pushing them down inside 17:42 of the actual pan itself, okay? 17:44 Now... Okay, uh-huh. 17:46 Now is this one whole box or just eight? 17:48 No, no, no, eight noodles and cut into fours, 17:52 which gives you 32 noodles altogether. 17:54 And you're going to use a large skillet. 17:56 As you can see my skillet is large 17:57 or it's got to be a deep skillet 17:59 because you've got to be able to get in the noodles 18:00 into the recipe itself, okay? 18:02 Yeah, so now, when this is finished, 18:05 you're not going to have that 18:06 stand of three layer or tiers... 18:09 No, no, no, because it's actually called stove top. 18:11 Stove top. 18:13 But you don't have to turn the oven on 18:14 and you're still getting the same lasagna. 18:16 And you're saving electricity. And you're saving electricity. 18:17 Yes, you are. Yup, yup. 18:19 Now I'm going to finish these up 18:21 and all you do is just make a space 18:22 for the noodles to go down, all right? 18:24 So we've going to make sure they're covered so they can... 18:26 Noodles have to be completely covered, all right? 18:27 Okay. 18:29 And like I said before, this recipe is knocked down, 18:34 drag out delicious. 18:36 Okay, for those who may not be 18:37 familiar with that type of language, 18:39 what she means is, this recipe is scrumptious, 18:42 it is good. 18:44 For interpretation, just saying. 18:46 Okay, just saying, just saying, so let me tell you, 18:50 now I'm going to put the lid on 18:51 because you noticed that we talked about the cheese. 18:53 I'm going to mention that in the hot second 18:54 but we're going to put a lid on 18:57 and it goes for, like, 30 minutes. 18:59 It actually cooks on top of the stove for 30 minutes. 19:01 Wait a minute. Just 30 minutes? 19:03 You can get your salad ready, you can get your garlic bread 19:04 and stuff together. 19:05 You can get whatever you're going to have. 19:07 You can have your broccoli or your... 19:08 whatever your green vegetables, string beans. 19:10 You can have all that. 19:11 You can work on all that while the lasagna is getting ready. 19:13 So within 30 minutes, after you set your table, 19:16 this dish is ready to go. 19:17 Yeah. 19:19 Yeah, okay. 19:20 Now... 19:21 So now when do we put the cheese? 19:23 Now that's why the cheese is still here. 19:24 Okay. 19:26 Cheese does not go in till you get done. 19:27 Once the 30 minutes is up, 19:28 then you sprinkle your cheese on top, 19:30 and then you put the lid back on it 19:31 and it goes for about five minutes 19:32 and the cheese will melt on top of it. 19:34 And you will see this at the end of the program. 19:36 You will see what it looks like, 19:38 when we talk about melting cheese on top, 19:40 and I know you'll say, daiya, what is that? 19:42 There's all kind of cheeses on a market 19:44 that you can actually use now. 19:45 And daiya is a new one out in the market. 19:48 It's done with the tapioca. 19:50 You know tapioca, we used for tapioca pudding. 19:52 It's done with a tapioca 19:53 and that's what actually gives it the texture 19:55 and the melting it needs to have 19:57 rather than some of your other cheeses 19:58 that people talk about, all right? 20:00 So now this is not soy bases, it's not dairy based. 20:04 No, it's non-dairy. Non-dairy. 20:06 Non-dairy. Non-soy. 20:07 Right. But... 20:08 What does it look like? Yes, I mean... 20:10 It looks like regular cheddar cheese. 20:11 And it has a nice mouthfeel to it. 20:13 It has a wonderful mouthfeel. 20:15 Somebody asked me a question, one time, about, you know, 20:17 what about the pizzas I'm used to. 20:19 You know about my mac and cheese, okay. 20:21 Well, believe it or not, 20:22 those are the things that you can actually use. 20:24 Look around the market, 20:25 and test out some of the new things 20:26 on the market and try them out. 20:28 And you will see 20:29 that they really will work for you as well, all right? 20:30 Okay. 20:32 So that is our lasagna on top of the stove. 20:34 Lasagna on top of the stove. 20:35 All right. On top of the stove, okay. 20:37 And so we're now going to go to another one of my favorites 20:39 which is the Sauteed Kale Greens. 20:42 Okay. 20:44 It calls for two tablespoons of olive oil. 20:46 One-half medium onion, cut into strips. 20:49 One-half medium red pepper, cut into strips. 20:51 One-half medium yellow pepper, cut into strips. 20:55 One bunch of organic kale greens and salt to taste. 21:01 Now this is a really good recipe. 21:03 Okay. 21:04 You've been hearing a lot of stuff about kale. 21:05 People have been doing kale and they're going kale crazy. 21:08 Kale crazy. 21:09 You put kale in smoothies and kale in your salad... 21:11 Part of the green drinks, huh? 21:13 Yeah, part of the green drinks, but Kale's got some real good, 21:15 I mean, there's no properties to it. 21:17 It is actually a part of the cruciferous group. 21:19 Which is cruciferous is the cabbage family. 21:22 Like in the cabbage family you've got brussel sprouts 21:24 and kale in collard greens, and cauliflower, 21:26 all those are part of that kingdom. 21:28 These are all cancer preventers, 21:29 but this skillet, skillet Kale is different. 21:32 On the stove. 21:34 Yeah, yeah, once again on top of the stove. 21:35 Okay. 21:36 'Cause usually when you cook the kale 21:38 you usually cook it in a pot on a stove 21:39 if it is a long time. 21:40 Yeah, there's a lot of water and all that. 21:42 Once again, once again, once again 21:43 we're going to do it in a different way, so... 21:44 I see no water up here. 21:46 There's no water, there's no water. 21:47 We're going to turn this on, and start getting it ready 21:49 and it's actually going to take in that. 21:51 We're going to put our olive oil in. 21:53 Okay. 21:54 And let it get going. 21:55 All right. 21:57 This is one dish, a lot of people 21:59 may not like kale that much, 22:01 when it come to the food 22:03 cruciferous or brassica's family. 22:05 Sometimes it's called in the medical journals, 22:07 Brassica, 22:08 but it has a lot of medicinal properties. 22:10 My wife has said, chemo preventive. 22:14 So that's lot of the good properties for that. 22:15 Now what you gonna do while we're getting ready, 22:17 I would like for you to go ahead and start cutting those 22:19 peppers up for me. 22:20 Okay. 22:22 When I buy that kale 22:24 it actually comes in a large leaf, 22:26 and in order for you to be able to use it 22:28 in this particular recipe, 22:29 it's got a cord on it, 22:30 and you're gonna take that actual long stem, 22:32 what we call the quill out of it, 22:34 and so that it is in small bite-sized pieces 22:36 that's what you actually want on that, okay? 22:37 Okay. 22:39 So I'm gonna help you with that with my other knife there. 22:42 Oh, we got the yellow and we got the green. 22:44 All these are going at the same time 22:46 and also the onions 22:48 are going to go in there also as well, okay? 22:51 And this gives it color. 22:52 That's the reason I like to use the different colors in here. 22:54 You want all of these, honey? 22:56 Uh-huh, I want all of them and then we'll move these over. 22:58 Yup, okay. 23:00 I'm sorry, we eat with our eyes. 23:01 We eat with our eyes and this actually 23:03 is just as beautiful in this picture, you know? 23:05 We do the onions. 23:06 We're gonna slice the onions up in this way, okay? 23:11 And you're beautiful in this camera. 23:12 Thank you. 23:13 No, thank you. 23:15 Okay, 23:17 let's make sure we don't have any crazy ones up in there. 23:21 Undesirables. 23:22 Undesirables, okay. 23:24 Go ahead and do the rest of that for me. 23:25 And I'll go ahead and start putting that in. 23:27 Our olive oil is ready to go. 23:28 Okay. 23:30 Alrighty 23:31 and we're just going to go ahead and put them in. 23:35 I hear the sizzling. 23:36 Hear that sizzling, hear sizzling 23:39 and one the thing about this, you want to be a little careful 23:41 'cause you don't want them to get done way before 23:44 the actual kale gets done. 23:45 So we're kind of put them on a bottom 23:48 'cause we're actually sauteing or caramelizing them, 23:50 as they would say. 23:52 With a little bit more final. 23:53 And go ahead and give me those, just the onions. 23:56 All right. 23:58 Okay, and put that in. 23:59 This will give that flavor as well, all right? 24:02 Okay. 24:04 Now right now is when I'm going to actually go ahead on 24:07 and begin to put in the actual kale. 24:11 We already cut it up into bite-sized pieces remember now. 24:14 Got rid of main stock on it 24:16 and we're just going to put them in 24:17 because the water content of the kale 24:21 is actually going to shrink as it cooks, all right? 24:25 Now is this frozen or fresh? 24:28 Fresh. Fresh kale. 24:29 Fresh organic kale. 24:31 Okay. Okay. 24:32 So we got that going. 24:34 I usually put a lid on for a few minutes. 24:39 Okay? 24:41 And then a little bit... 24:42 What I'm going to do is I'm going to take my spatula... 24:44 And we still add the salt but that's later? 24:45 At the end. Oh, okay. 24:46 At the end we're going to use salt, okay? 24:48 And so this is really good 24:49 because, I mean, once you put the lid on it 24:51 and let it sit for a while 24:52 you're going to actually bring up 24:53 the onions and the peppers and everything on top of it. 24:56 So the name of the game is we going to, 24:57 you know, look and see because once you get started 24:59 believe it or not, because there's so much water 25:01 in the actual kale itself 25:03 that it begins to shrink right there. 25:05 Now tell me something, 25:06 how do people normally cook kale? 25:08 I mean how is it normally done? 25:09 Usually in water, they usually do it in water, a lot of water. 25:11 They do collard greens the same way, 25:12 mustard sprouts the same way... 25:14 With a lot of water... 25:15 A lot of water and cook it on top of the stove 25:16 till it gets tender. 25:18 Okay. But normally not sauteing. 25:19 This is sauteing... 25:20 So you're using kale's own natural water 25:22 that's already in the kale? 25:23 Right, right. Okay, no additional water? 25:25 No, additional water, okay? 25:26 Okay, so let's see what happens 25:27 when we pull it up and you can see. 25:29 Yeah! 25:30 There's already liquid there, okay? 25:31 I'm gonna set this right here for a minute. 25:33 It's already cooked down. It's already cooking down... 25:35 So now we're just gonna turn it. 25:36 And now we're just going to green up the color. 25:38 Oh, I see. 25:41 Hmm, it has a nice color to it. 25:45 Okay. 25:47 Okay, and you're going to cook this till tender, 25:48 it takes about 30 minutes. 25:50 Okay. 25:51 Now only on the stove when people are cooking kale 25:52 it takes longer, all right? 25:55 So now this is a 3ABN stove top 25:58 and little bit faster than 30 minutes. 25:59 This is a stove top, stove top, stove top... 26:02 So 30 minutes has just expired. 26:03 Yeah, you know, we had already did our lasagna. 26:05 And so now once again 26:07 this can be also an addition to the lasagna 26:09 that you're going to have that day. 26:11 You can actually do your kale green... 26:12 That's right 'cause lasagna's probably just about ready. 26:14 Yes, yes. And you're doing this too. 26:15 You can go ahead and get your greens ready, 26:17 get your salad ready, you know. 26:18 Isn't that pretty? 26:20 Okay, as it keeps down... 26:21 I'm gonna tell you something else too 26:22 I like about it is that it keeps 26:24 that dark, dark, dark green color. 26:25 It does. The color is still there, yes. 26:26 Okay, so I'm gonna put that. 26:28 Okay. I'm gonna put the lid back on. 26:29 Remember now, we're not going to... 26:30 Now, that been what 15-30 minutes or what? 26:33 Yeah, about 15 minutes or so right now. 26:35 Okay. 26:36 And then once you turn it over. Turn it over. 26:38 And then you're going to let it go 26:39 another 15 minutes, so, you know, you can check it. 26:40 You know, you can always just take and put a fork in there, 26:43 and test it to see if it's tender. 26:45 And let it go a little bit longer. 26:46 You want to make sure that you don't have your fire real high. 26:48 I started off with a medium fire 26:50 and I moved it down to a simmer and let it simmer. 26:52 Now don't add the salt until it's all finished, okay? 26:56 Now why salt at the end 26:58 as supposed to in the beginning? 26:59 What's the reason? There's no reason. 27:01 Well, I don't put salt on my first oily thing anyway. 27:03 I mean 'cause salt kind of keeps something from getting... 27:05 it's, like, it keeps it tough. 27:07 It doesn't allow this opportunity to get tender. 27:09 Okay. So salt toughens up everything. 27:10 It toughens up your beans, it toughens up your rice, 27:12 so I never add the salt in the recipe. 27:15 'Cause a lot of people do that before... 27:16 Right, it takes longer to cook. 27:18 And so you think I can get as smart 27:20 as you as far as cooking is concerned? 27:21 Do you think that's possible? 27:22 We'll have to see. 27:24 I mean, you know, you're coming along pretty well. 27:25 I'm coming along pretty well? 27:26 Mm-hm, as we go to the very next recipe. 27:28 How about that? Okay, let's do that. 27:29 All right, let's do that. 27:32 All right, we're making Skillet Shepherd Pie. 27:34 One 15 ounce can of kidney beans, drained. 27:38 One cup of mock beef crumbles. 27:40 One 16 ounce jar of thick and chunky salsa. 27:44 One cup of whole kernel corn. 27:46 One medium carrot, shredded. 27:48 Two cups of warm mashed potatoes. 27:51 Three tablespoons of soy parmesan cheese 27:54 and your chopped parsley. 27:57 Now, I like this particular recipe 28:00 because this shepherd's pie 28:02 normally when it's made is actually baked in the oven. 28:05 Oh, in the oven? 28:06 So again this is a new form of cooking for a lot of people. 28:10 Quick cooking once again. 28:12 Saving the electricity. 28:13 And using all the ingredients that usually goes in there. 28:15 Okay, now, why is it called shepherd's pie? 28:20 I mean why not mechanic's pie or... 28:24 Okay, it's called a shepherd's pie 28:26 because back in the day, from what I understand, 28:27 but don't quote me. 28:29 From what you understand. 28:30 That all the leftovers that was leftover, 28:32 you know in a field, like when a head crop 28:35 and stuff is left over, they had corn, 28:37 they had carrots, they had all these kind of stuff, 28:39 beans and they were putting it together 28:41 in a casserole dish. 28:42 Oh, okay. 28:44 With some kind of ground beef or something like that. 28:45 Okay. 28:47 And then they would put mashed potatoes on top of it, and... 28:49 So this is like leftovers 28:50 and just put some mashed potatoes on top 28:52 in this all one dish? 28:53 Mm-hm, one dish. 28:55 Okay, so now we're going do this on top of the stove. 28:58 On top of the stove 28:59 because if you put it in the oven 29:00 it's gonna take longer. 29:02 But we're going to put it on top of the stove 29:03 it's going to take just a few minutes 29:04 not as long as before. 29:06 Oh, so you save money and you save time. 29:07 Yes. Okay. 29:08 Yes, and then on top of that I've made some changes 29:10 as you know already in a shepherd's pie 29:12 we're actually going to be using a mock ground beef, 29:14 plant base. 29:16 And it looks just like regular ground beef. 29:17 We're going to use that instead of regular beef. 29:19 Okay. 29:20 And then we're also going to be using... 29:21 they usually have sauce, tomato sauce 29:23 or stewed tomatoes. 29:24 I'm going to be using salsa. 29:25 And salsa makes it have more of a twang to it. 29:28 It add a little spice to it. 29:29 Yeah, a little spice can just change it a little bit. 29:30 Just a little kick. 29:32 Is this, like, mild or? 29:33 It's just a mild, it's a mild salsa I'm using. 29:36 And then I got my regular... 29:38 Of course the kidney or the pinto beans 29:39 are always a part of that staple. 29:41 So is the corn and so is the carrots. 29:43 So you can use kidney or pinto. I mean, it doesn't matter. 29:45 Anyone but, I mean, for this recipe 29:46 because I'm trying to assimilate that 29:48 of what they used to that I'm using the actual red pinto. 29:52 Oh, okay. 29:53 Am I using a red Pinto? 29:55 I don't know, why you asked me that question 29:56 we're using red kidney. 29:58 Red kidney. You got it together. 29:59 Red kidney. Okay. 30:00 Okay, so I'm going to once again 30:02 go ahead and turn on the stove and this one, 30:04 believe it or not, I'm not using... 30:07 I'm not using any oil. 30:08 Yeah, I noticed that...so 30:10 The salsa is going to be on the old burner, on that one. 30:11 Oh, the salsa okay. 30:13 Okay? 30:14 So what we're going to do is I'm going to go ahead on... 30:15 I want to put the beef in first and of course once again 30:19 because of the fact that it's not real beef, 30:21 you know, we're just putting it in there 30:23 because it is a part of the recipe 30:24 but it's already pre-cooked. 30:25 Okay. 30:27 And then once again, once it cooks, 30:28 that which is not done we'll, continue on in here as well. 30:30 Now is just a frozen... there's many... 30:32 Once again... 30:33 Products, different types of non-ground beef, 30:35 this is a frozen... 30:36 I mean, when we first came on 3ABN, 30:38 oh, okay that was quite a while back. 30:40 Quite sometime. 30:41 Anyway, anyway, you know, that time all they had was TVP, 30:43 Textured Vegetable Protein. That's true. 30:45 And we would actually take it like little granules. 30:48 We add hot water to it, 30:49 and it would swell up and look like ground beef. 30:51 Well, now they've got so many companies 30:53 that have come out with ground beefs 30:54 looking like ground beef, already frozen 30:57 and they actually have less sodium, 30:59 they have no cholesterols, okay? 31:01 Some of them have really small amount of saturated fat, 31:04 all right? 31:05 And so therefore, 31:07 they are the more preferred 31:08 ones that people are using now, okay? 31:10 Already come in granular just like... 31:12 Already come, ready to go. 31:14 Some are frozen almost all frozen. 31:16 All them are frozen. 31:17 They have a mock beef, they've got chicken strips, 31:20 they've got beef strips, 31:21 all those are now on the market, okay? 31:23 In regular grocery stores? 31:24 In regular grocery stores, frozen food section 31:26 is where you will actually find this, once again. 31:28 So I'm not really into trying to get all the beef ground up. 31:31 I'm going to go ahead and put in my salsa. 31:33 So the salsa helps cook that thing? 31:35 Yes, that helps cook it up. 31:37 And if you would, I'm going to... 31:39 when I get this down and get all the goodies, 31:41 all the goodies, everything is important 31:43 and we're not going to leave anybody out, okay? 31:47 And then I'm going to go ahead and put in the beans. 31:53 This is also another very pretty dish. 31:55 And then, Curtis, I want you... 31:56 I'm going to go ahead and stir this around 31:59 and I want you to go ahead on it, 32:00 and put in it for me the actual corn. 32:03 The actual corn, okay. 32:04 Put the corn in. 32:06 Now this fresh, frozen doesn't really matter 32:09 or what's your preference... 32:11 No, whatever they're going to be using, 32:12 once again leftovers that makes this up, okay? 32:15 All right. 32:16 All right and then we going to put in... 32:18 Go ahead and put the carrots in. 32:19 Okay. Shredded carrots, okay? 32:21 Get the goodies out, okay? 32:24 And then we're just going to stir it all up. 32:27 And you can see... 32:28 And, you know, I've seen this also with green peppers in it, 32:32 you know, it's actually any kind of leftovers 32:34 that you have. 32:35 And because of the fact that beans are already done 32:38 and the salsa is already done, 32:40 it does not take a long time for this one to go, okay? 32:44 But it is a very pretty dish. 32:46 It's a very pretty dish. Mm-hm, very colorful. 32:48 You can see it's very, very colorful. 32:49 You know let's say, for instance, 32:51 if you want to do... I want to put the lid on. 32:52 Okay. 32:54 Let's say for instance if you have green peas, okay? 32:55 Or you might have string beans. 32:57 But anything that's a vegetable or...and you can put in here, 33:01 and this actually is kind of warming it up. 33:03 Now what you do not see is, 33:05 you don't see the mashed potatoes that I have 33:06 on it because first of all this has to go here on it and cook 33:09 and it takes about maybe 20-30 minutes. 33:11 And in the meanwhile, I'm making up my potatoes. 33:12 Then you know how to make mashed potatoes, 33:14 all you do is taking your potatoes and boiling them. 33:16 You mash it with your masher, your potato masher 33:18 and you're going to add 33:20 a little bit of margarine and milk to it. 33:21 And voila! 33:22 You have your mashed potatoes, 33:24 which is what's going to go on top of this. 33:25 But instead, Curtis, where normally in a baked one, 33:29 you actually spread the mashed potatoes 33:32 all across it to give it like a crust. 33:34 On first. Right. 33:35 Okay. 33:36 No, after you get down with this, you're going to, 33:38 you know, put your mashed potatoes 33:39 on top of it, all right? 33:41 Oh, okay. 33:42 And then you're going to sprinkle on your cheese. 33:43 Well, because I like the way this works out. 33:45 We're going to actually be doing it 33:46 and you'll see at the end 33:47 after I made my mashed potatoes up, 33:49 we're going to put scoops of mashed potatoes 33:50 on top of this and we're going to sprinkle on it the cheese. 33:53 Something a little bit different 33:55 and so instead of having the whole covering... 33:56 A little better presentation. Yes. 33:58 The first one was good but it's just that, 33:59 you know, I'm always trying to do things 34:01 a little bit different. 34:02 The Scoop, the scoop... 34:04 Something a little bit different, okay? 34:05 Mm-hm, okay. 34:06 So you get a chance to see at the end of the program 34:08 as you're already seeing now, it is now heating up. 34:10 And once it gets done and I would say anywhere 34:13 between 15-20 minutes is what we need 34:16 then we're going to add on the mashed potatoes 34:19 in a scoop, ice cream scoop. 34:21 And we're going to sprinkle on our soy cheese as well. 34:23 Mmm. 34:25 So once again is that a quick one or not? 34:26 Oh, yeah it's quick. On top of the stove skillet. 34:28 Shepherd's pie skillet. Shepherd's pie, absolutely. 34:31 On top of the stove. On top of the stove. 34:32 'Cause this is normally in the oven. 34:34 This just usually goes in the oven. 34:35 And if it is in the oven, it can go anywhere from, 34:36 I would say anywhere from, let's say 40 minutes, 34:39 40-45 minutes to cook inside the oven. 34:42 Not to mention you turn the stove on. 34:43 But listen, my friends keep saying, 34:45 "I want to eat healthy, Paula, 34:47 but you've got too many recipes. 34:48 It takes too long to cook." 34:50 So this recipe is dedicated to all my friends. 34:53 They keep saying they need something quick and fast 34:55 but healthy. 34:56 And save on your utility bills. 34:59 Save on our utility bills as well. 35:01 'Cause you're not turning on the oven. 35:02 Yes, and next one we're going to be using, 35:04 the next recipe is knock-down-drag-out. 35:06 knock-down-drag-out. 35:08 What we're going to be making next is Chicken Fajitas. 35:11 Chicken Fajitas. 35:12 One carton of mock chicken strips. 35:14 Two tablespoons of olive oil. 35:16 Two garlic cloves, chopped. 35:18 One medium onion, sliced. 35:20 One green pepper, sliced. 35:22 One red pepper, sliced 35:23 and four whole wheat tortilla shells, soft. 35:27 And we're going to have one cup of your favorite salsa. 35:30 Four tablespoons of soy sour cream 35:33 and one tablespoon of chives. 35:37 Now, this recipe is another quickie. 35:39 We're talking about trying new recipes 35:41 that you can do on top of the stove. 35:42 On top of the stove. 35:43 I mean who does not like Fajitas, okay? 35:46 I do. 35:47 I know, I know, I know, 35:49 and it's a quick and easy one once again. 35:50 Yes, it is. 35:51 It calls for very simple recipes 35:53 and once again, for this type of recipe, 35:55 really and truly you can precut up all your 35:57 bell peppers, your onions, and everything 35:59 and have them already ready to go. 36:01 And for this particular one what I did also... 36:03 well, this is a mock, 36:05 I'm using mock chicken strips once again. 36:07 Okay, now let's talk about this now, 36:08 of course there are many brands of mock chicken strips. 36:12 Yes, use your one particular brand. 36:13 Yes. This was a frozen version. 36:14 A frozen version. 36:16 They got them out there once again 36:17 they got mock chicken strips, 36:19 they got mock beef strips. 36:20 All those are out there on the market now. 36:21 They come frozen, they're lower in sodium. 36:24 They have no cholesterol whatsoever. 36:26 And basically, this is actually made from soy. 36:28 Right, soy base. Soy shreds right. 36:31 And so it's very, very good and I've already precooked it. 36:34 It only takes a few minutes but I already pre-cooked it. 36:36 So what you're going do is 36:38 you going to go ahead on and start getting... 36:39 Does it come already seasoned? 36:41 Now some of it comes with it's own seasoning. 36:43 Mm-hm. But this one is just... 36:44 All I did was just brown it a little bit of olive oil. 36:46 So it does come with a seasoning. 36:48 They have different flavorings like a teriyaki 36:50 or you might have a sweet and sour. 36:52 They actually come in their own packages 36:54 inside of the frozen item also as well, 36:56 that you put on when you get done. 36:58 Now you can get this again at your regular grocery store. 37:00 Regular grocery store. 37:01 You don't have to know 37:03 where to go to a health-food store for this. 37:04 In a frozen fruit section, frozen food section, all right? 37:06 Okay. 37:07 And so we have a lot of fun in Huntsville 37:09 'cause we have a lot of really good stores 37:10 that have come to Huntsville. 37:11 That's right. 37:13 So we're excited, you know, 37:14 to be able to have more variety available to us 37:17 than we've ever had before. 37:19 So what you're going to do is you go ahead 37:20 and get the onions ready for me. 37:21 I'm going to go ahead and turn the stove on 37:23 so I can get the olive oil going. 37:25 I'm going to warm that olive oil up 37:28 and we're going to begin to add to it. 37:29 This is another fast and quick recipe. 37:31 I want to go ahead and put in my olive oil. 37:34 Two tablespoons of olive oil is going in, all right? 37:38 I guess people are wondering, well, why not use chicken? 37:43 I mean, you know, sometimes you can take that for granted 37:46 that people know that chicken is not 37:49 one of the best foods to eat 37:51 'cause lot of hormones in there 37:53 and of course you've the cholesterol, saturated fat. 37:56 And so you have a lot of things along with the chicken 37:58 that is not really that beneficial for health. 38:01 And that's the main idea. So, yeah. 38:03 Not to mention... 38:04 And all diseases, Campylobacter or salmonella, 38:07 E.coli and so a lot of those things are in recall 38:10 just about every month or week. 38:12 Yeah. 38:13 Voluntary recall, 38:15 so that's why we want to go from a plant-based type 38:18 than a chicken itself 38:19 because you don't the cholesterol, saturated fat, 38:21 the E.coli, salmonella, etcetera, etcetera. 38:24 Well, that's the name of the game, 38:25 I mean, a lot of times we meet 38:27 because in our health lectures we talk... 38:28 we meet people who have a problem with high cholesterol 38:30 or sodium levels are very, very high, 38:32 might have had their first heart attack 38:34 or their first stroke 38:35 and they're trying to find something 38:36 that they can switch over to 38:38 and so that's what our whole ministry is about. 38:40 It is actually not taking away the superfood. 38:42 And by superfood, I mean by foods that people 38:44 are used to eating. 38:45 Not taking away their super food 38:46 but trying to adapt them to a lifestyle 38:49 of a more healthier version of the food. 38:52 Just want to give them something better. 38:53 Something better. This is something better. 38:55 Main thing is something better. This is something better. 38:56 So speaking of something better, 38:58 we're going to go ahead and put those onions in there 38:59 'cause we're talking something better. 39:00 All right, that'll do. Good job boiling. 39:02 That's fine. All right. 39:03 Okay, go ahead and put those peppers in now. 39:04 Till you put the peppers in... 39:06 These right here? 39:07 Yeah, I know, it needs to be chopped. 39:09 No, no I want to use these. 39:10 Oh, these. Oh, okay. 39:11 We're going to go ahead and do the peppers. 39:13 All this is going to be sauteed at the exact same time. 39:15 Once again, the name of the game 39:16 when it comes to cooking, 39:18 when it comes to food and what people see, 39:20 is actually all about the color. 39:22 Look at the color. 39:23 How beautiful this actually looks. 39:24 I'm going to go ahead and add a mock chicken to it. 39:26 Okay. 39:27 It has a very good color to it 39:29 and not to mention that in your yellow, 39:31 your red and your orange peppers, 39:34 you actually have a high amount of vitamin C. 39:36 That's right. 39:38 And so this is a part 39:39 in which it's quick and easy and it's colorful. 39:42 So you know don't negate using the orange 39:44 you can use your orange one. 39:46 Orange pepper, you can use the yellow pepper, 39:48 you can just make it really, really fancy 39:50 and very, very pretty, okay? 39:51 And now we're going to add in our strips, chicken strips. 39:56 This is a good mouthfeel, a good texture to it as well. 39:59 It is, it is, Curtis. 40:00 'Cause you used that for not just the heaters but, 40:02 I mean you should know, 40:03 how you can use that other than for heaters. 40:05 Well, believe it or not, I have also... 40:06 I put this in a salad. 40:07 You can, you know, if you have a recipe 40:09 that calls for chicken in a recipe... 40:11 Okay. 40:12 Then you can actually use that 40:14 and you can actually cut the chicken 40:15 into smaller pieces, smaller bite-sized pieces. 40:17 Don't have to be this large, okay? 40:19 So any place you'll normally use chicken, 40:21 you can use this in its place. 40:22 Right, any place that is calling 40:24 for your chicken strips, okay, chicken strips. 40:26 There are other things, that they have chicken loaves, 40:27 mock chicken loaves as well. 40:29 Now go ahead and put the garlic in here, baby? 40:30 They have chicken. Yeah. 40:32 They do I'm gonna move that in middle there. 40:34 Put that garlic in there. 40:36 I use my top for that one. 40:38 Is that everything in? Mm-hm. 40:39 Okay, oh, man. 40:41 Oh yeah, oh yeah. 40:42 Were gonna just fan this out here 40:44 so that Hannah. 40:45 Yeah, Hannah. 40:47 She can smell that. Yes, camera number three. 40:48 We're going to fan it her way. 40:50 Yes, but I'm saying... 40:51 You don't see, oh, boy, she is smiling. 40:52 Making her hungry, we're making her hungry 40:54 after she'll see it, okay? 40:56 I do see she has a napkin around her neck 40:58 and a fork in hand. 40:59 She's ready to go. She's ready to go. 41:00 All right. 41:02 All right, I just called you out. 41:04 Now and especially also these things are add-ons, okay? 41:08 And I'm going to do that in a hot second. 41:09 Okay. 41:11 Let's go ahead and take the tortilla shells out. 41:12 From this, okay. Take the shell out. 41:14 Okay, now this is whole wheat. 41:17 We don't want a good plant based diet. 41:20 Right here, we have refined tortilla shells. 41:23 So... 41:25 Right, I like the soft one and a lot of the times 41:26 when I'm making these up, 41:28 what I do is I actually go ahead and put the shell 41:30 over the top of the actual pan for a few minutes 41:33 so it actually warms right there. 41:35 We talk about quick and fast and easy, 41:37 don't want to have to go through... 41:38 That's a good trick right there, baby. 41:40 Just put it on top and it will help to heat 41:41 that tortilla shell up. 41:42 And then you're gonna just turn them over 41:44 on the other side 41:45 and the heat is actually going to make them more pliable 41:48 and we need that for us to be able to make these... 41:50 Some of those shells are a little bit too firm. 41:53 They are not as pliable. 41:55 It's really hard to work with. 41:56 Yeah, usually when I buy these, I buy soft ones. 41:57 Yeah. 41:59 Okay, all right so, 42:00 this is already nice and pliable. 42:02 And right here 42:03 and I'm going to move this one over 42:06 and we're going to go ahead on and fill up the shell. 42:11 Mm-hm. 42:14 Oh, yeah, this is going to be a good one. 42:16 Is that mine, right there, that you're making? 42:18 Yeah, this is yours. Okay, very good. 42:20 If Hannah doesn't take it from me. 42:22 Oh, no, Hannah is not going to take from me. 42:23 We are going to turn the heater off. 42:25 And what we gonna do is now, a couple of things I do, 42:27 number one, is that you can actually, 42:28 if you have a dressing, 42:30 you know a sour scream or whatever you want to use, 42:32 you can put it on the inside, 42:33 but I like to just go ahead and wrap it up 42:35 like so and then turn it over. 42:37 Oh, same side down. 42:39 Uh-huh and we got the same side down 42:40 and you could see how pliable the second one is 42:42 and so we're going to go ahead on 42:44 and put in this next one as well. 42:46 Now this makes like four, but I've already got some done, 42:49 you'll see it at the end of the show. 42:51 You can see how beautiful it is on the inside. 42:54 Now one of the things that I do also 42:56 and let's say for instance, 42:58 this might be the one thing we're gonna have that evening, 43:01 let me go ahead and fold it up like so. 43:04 Now we're gonna turn it over, same side down, all right? 43:08 And in this recipe what you will normally do... 43:11 Now you're gonna fix it up a little bit. 43:12 Is you'd take the actual salsa and put it on there. 43:16 Salsa. 43:17 You're working it out, baby. 43:20 Oh this the work right here. 43:22 So little bit there, bring it on down. 43:26 Okay. Okay. 43:27 And then we gonna take 43:29 and our other spoon here 43:32 and we gonna dab on it with soy sour cream. 43:33 Now that's the soy sour cream, 43:36 so again plant-based cholesterol-free. 43:38 Right, Right, Right. 43:39 Has a good mouthfeel for that, okay. 43:41 And then I'm gonna end it up with a little bit off 43:43 the chives on the top, okay? 43:47 And they'll see at that at the end of the show as well 43:49 but it's a really, really pretty dish 43:51 which we actually use 43:53 and with this you can serve it up with chips, 43:55 tortilla chips or baked chips. 43:56 Then on one of our shows too-- 43:58 We've taken the tortilla shell 44:01 and we've cut it with a pizza cutter 44:02 and we've sprinkled on some onion or garlic powder on them. 44:07 Tiny bit of salt 44:08 and we actually bake them in the oven 44:10 and we make our own chips from that as well. 44:12 All with this alone you can actually have that. 44:13 You can take beans and rice. 44:15 Do you want to make a big one? 44:16 You take beans and rice, your black beans and your rice. 44:19 You make that up and you're gonna put it inside 44:21 the tortilla shell with the chicken 44:23 and the bell peppers. 44:25 It makes a big one serving... 44:26 Oh, so that's a big, fat, thick, juicy fajitas. 44:29 Right, right, there you go. There you go. 44:30 All right. All right. 44:31 So, you know, we've done all this on top of the stove 44:33 but you know I've got one more on top of the stove. 44:35 One more on top of the stove. 44:36 Let's look at that. All right, let's do it, honey. 44:38 Apple Raisin Pecan Burritos. 44:40 Oh, have mercy. 44:41 Two Tablespoons of soy margarine. 44:43 One-half cup of maple syrup. 44:45 Two red delicious apples, sliced into strips. 44:48 Two granny smith apples sliced into strips. 44:51 Three-fourth cup of raisins. 44:54 Three- fourth cup of pecan, pieces. 44:56 One-fourth teaspoon of cinnamon 44:58 and Four soft whole wheat tortilla shells, warmed. 45:04 Okay, we're down towards the end here 45:06 and of course you remember Curtis, 45:08 I mean, we used to do these cooking classes 45:10 and I remember when I first got started, 45:11 I did not do desserts, okay? 45:13 And people said... 45:14 Then people kept saying, they said, 45:16 "Well, how come we don't have any desserts 45:18 in any of your programs. 45:19 Where is your desserts at? 45:20 And I said, you don't need no desserts 45:22 and the whole class together said, "Yes, we do." 45:25 And so from there we began working with desserts 45:28 because, you know, desserts are a lot harder to work with 45:30 because, you know, you got to do a lot of placing. 45:33 To make them healthy, replacing, yes... 45:34 Looking good and healthy 45:35 'cause, I mean, I've had a couple of things that... 45:37 okay, I have to tell you this. 45:38 No, more than two things, several desserts. 45:40 Okay, I've had a couple of desserts and stuff 45:42 and I know a couple of times 45:43 we've gone to the health food store. 45:45 Well, you know I know you've had this experience. 45:46 I know where this is going. 45:48 You go to the health food store, 45:49 you're kinda hungry 45:50 and you'll see some oat meal cookies, 45:52 or you'll see some kind of a fruit bar out there 45:54 or, you know, it cost about three or five dollars for one. 45:57 You know, you go ahead and grab it up, 45:59 because it's healthy and then you get in the car, 46:01 you pop it open and you start eating it, 46:03 and you're like, "Oh, my Goodness, 46:05 this thing is terrible, absolutely terrible. 46:08 And so for a long time I kept saying, 46:10 you know, until I can create good desserts, 46:13 I'm not going to 'cause I'm not that girl 46:15 that used to do that pound of cake 46:16 that had a pound of flour, a pound of butter, 46:18 a pound of sugar. 46:19 Yeah, that why I used to make it so good 46:21 and everybody knew me for those. 46:23 So I kept saying, I can't go out there playing around 46:25 and mess up stuff 'cause they'll talk about me, right? 46:27 And so these recipes that we began and God is awesome 46:31 because really everything belongs to him 46:33 and he as he began to move me into this ministry of cooking 46:37 and I kept saying, "Okay, Father 46:38 how are we going to replace the sugar? 46:39 What are we gonna use in the place of this 46:41 and what are we gonna use in the place of that?" 46:42 And Lord kept saying different things to me about 46:44 what to do as I began doing that, I began to see. 46:47 Is he awesome or what? 46:49 He began creating, 46:50 I mean, after all he's the creator of the world, 46:51 he knows everything, okay? 46:54 Cooking is the number one gift, 46:58 the number one talent. 47:02 Number one thing that we should give 47:04 high commendations to the art of cooking and I know why. 47:11 Really this ministry, 47:12 your gift, the talent that God has given you 47:15 is unappreciated, undeserved. 47:18 Well, I appreciate it 'cause I live with you. 47:20 But other people do not understand 47:23 the art of cooking and not just cooking 47:25 but cooking healthfully, tastefully 47:28 and also not expensive 47:30 and will not take a lot of time. 47:31 That takes an art 47:33 and God has given you that gift. 47:34 Well, this is a burrito 47:35 and is actually an Apple Raisin Pecan, 47:37 and all the good stuff inside of it is absolutely good 47:40 and it's on top of the stove, on top of the stove. 47:43 We are not turning oven on 47:44 whatsoever for these recipes that we've given you to take. 47:47 So everything is on the top of the stove, okay? 47:49 So what we're gonna do is we gonna go ahead on 47:50 and we're gonna cut that apple. 47:51 I've already got some done. 47:53 For time sake. Whoo! 47:54 That one was a knocking, yeah? 47:56 Sorry about that. 47:58 I think we got the wrong cutting board. 48:00 That's all right. 48:01 Let me just go ahead and use a lighter one 48:03 and Curtis, while I do that there... 48:04 Let me do the Granny Smith. 48:06 Yeah, you do the Granny smith for me. 48:07 Okay, I got the big one. 48:08 You know I got one smaller than that. 48:10 'Cause this is a knife, this doesn't play. 48:13 You can try that one there. 48:14 Okay, now I get a knife from big to small, okay? 48:17 Oh, oh, no, I meant I was gonna have you do this here, baby. 48:19 I will go ahead and take this. Oh, you'll take that one. 48:21 Then you got this. I got that one. 48:23 Okay. 48:24 And all I'm gonna do is just 48:25 take that middle out of it, okay? 48:27 We're gonna take the middle out 48:28 and then we're just gonna slice it, 48:29 thin slices, thin slices. 48:32 I already have a bowl here, bring it over here. 48:34 I'm gonna ahead and start putting them in here. 48:36 This part here can go in 48:38 and just throw it in that thing. 48:39 Oh, okay. 48:40 Okay, so all we're gonna do is just cut them slice, 48:42 slice them thin, okay? 48:43 Slice them thin 48:45 and we're not gonna do a whole lot of them. 48:47 We're just gonna... 48:49 I just want them to see 48:50 and you've already seen how to do that, okay? 48:52 And we'll do one more I guess. 48:54 One more, one more, all right? 48:57 And then name of the game, you want those two colors 48:59 and I like the fact that I have a granny smith apple, 49:01 but those who use it said, "Oh, my goodness, 49:03 she's cut that in her hand. 49:04 She's gonna cut her hand." 49:05 And let me just go ahead and do that. 49:07 The burrito way is both to do it. 49:08 Oh. I'm doing... 49:10 I don't want my little young people who are watching 49:11 and decide to make this burrito 49:13 want them to cut themselves, okay? 49:14 Am I doing the wrong way? 49:15 No, no, I'm talking about me, 49:17 the way I was cutting it in my hand, okay? 49:18 So you see these colors are very, very nice. 49:19 Once again we're gonna go ahead and get our skillet ready 49:24 and we're gonna get ready to put in our margarine 49:28 'cause this one calls for a margarine. 49:29 That's enough, huh? 49:31 Yeah. Okay. 49:32 Okay, this one calls for margarine 49:33 and I'm gonna go ahead and put that in 49:35 and get that going. 49:36 All right, this is soy margarine 49:38 and it also... 49:41 So we're gonna get that melted. 49:44 And with that we can move it around 49:46 get it nice and warm, okay? 49:49 Because now when you do the apples 49:51 you're gonna have to make sure that you put that apples 49:52 in some juice, okay? 49:54 They need to go in a juice, 49:56 so we can keep it from going bad, all right? 49:57 Okay, all right. 49:59 All right, so we're gonna go ahead 50:00 and put the maple syrup in. 50:02 All right. 50:03 This is your maple syrup. Your maple syrup. 50:05 We're gonna go ahead 50:06 and start putting the apples in, okay? 50:09 Granny smith and red delicious. Granny smith and red delicious. 50:12 Any of the apples will do or this is just your process? 50:14 This is the ones I like to do. 50:16 They can do with any other one, but I like this. 50:18 This is a better recipe. 50:19 Oh, you're not using the juice then? 50:20 No, I'm not using the juice. 50:22 Orange juice is just used to actually... 50:23 So, it won't turn. 50:25 It won't make the apples turn. 50:26 Okay. 50:28 We gonna go ahead and put in the raisins 50:31 another real nice dish 50:33 and we gonna put in pecans 50:39 and this recipe we gonna sprinkle on a tad bit. 50:47 Actual cinnamon, okay. 50:50 I can see right now this is gonna taste good. 50:52 Oh, yeah, you can tell that, right? 50:53 You tell it. Okay. 50:55 So this actually cooks for few minutes on top of the stove. 50:58 Just in time for the apples to get in tender. 51:00 What you gonna do and then once again, 51:02 you gonna into juice to that, 51:04 your actual, actual is my favorite word today. 51:09 I'm gonna do this, what I'm gonna do, 51:12 I'm gonna go ahead and put this inside the shell 51:15 and I'm gonna roll them over and I'm gonna put some on top, 51:17 so you feel the end of the program, 51:18 so we just need you to stay bye for that. 51:20 Cause we got to go ahead and cook them out. 51:23 Right we cook down and well half a few minutes. 51:26 Maybe about 10 minutes, okay about 10 minutes, 51:28 okay then after that you it inside the shell 51:31 like I did for heater, 51:32 we gonna put in the middle of the shell, 51:34 wrap it up and flip it over, that's quick and easy. 51:35 Oh, my goodness that's quick and also on top of the stove. 51:40 Okay, good. 51:41 On top of the stove, it's on the stove. 51:43 Right now lot of people maybe asking 51:44 how I can get these recipes, so we have a roll at right now, 51:47 so let's go the robot now 51:48 and this information that you need at this time. 51:53 If you want to contact the Eakins 51:55 to find out more about their ministry 51:57 or if you'd like to invite Curtis and Paula 51:59 to present seminars in your area, 52:02 then you can contact them 52:03 at Abundant Living, PO Box 2873, 52:07 Huntsville, Alabama, 35804. 52:10 That's Abundant Living, PO Box 2873, 52:14 Huntsville, Alabama, 35804. 52:18 You can call (256) 859-1982, 52:22 that's (256) 859-1982. 52:26 You may also order their products 52:28 or get their recipes online 52:30 at AbundantLivingTV.org. 52:33 That's AbundantLivingTV.org. |
Revised 2016-06-02