Today Cooking

Taco-rific

Three Angels Broadcasting Network

Program transcript

Participants: The Micheff Sisters

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Series Code: TDYC

Program Code: TDYC016051A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I wanna spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I wanna spend my life
00:40 Mending broken people
00:45 I wanna spend my life
00:51 Mending broken people.
01:07 Welcome to another 3ABN cooking program.
01:11 We are The Micheff Sisters.
01:13 And I'm Linda.
01:15 I'm Brenda.
01:16 And I'm Cinda.
01:17 And we are really excited that you joined us today,
01:20 that we have a great program plan,
01:21 right, sisters?
01:23 That's right. We do.
01:24 In fact, it's called Taco-rific.
01:31 And I thought that was a great name
01:33 for today's program because it's all about tacos.
01:36 And I love tacos.
01:38 And you know what,
01:39 we're gonna give you
01:40 some interesting twist on tacos.
01:43 Maybe some tacos you've never heard of before.
01:45 Pretty sure you haven't.
01:46 Well, I had never heard of them before so...
01:49 We had some great fun really
01:51 just trying out different types of tacos
01:54 and I actually had quite a few recipes
01:56 that I'm gonna, you know, keep for my...
01:58 some of my favorites
01:59 that I would have never thought of it.
02:01 I look at my kitchen and go, okay, what could I do?
02:04 You know.
02:06 How could we make this
02:08 a little different and very special?
02:12 Well, let's show 'em what we have.
02:14 That's a good idea.
02:16 Linda's tacos.
02:19 Oh, yeah. Barbecue Chicken Tacos.
02:22 Those look deliciouses
02:24 and then we have Breakfast Tacos.
02:27 See, tacos aren't just for lunch or dinner.
02:29 We got some for breakfast.
02:30 That's right. That's right.
02:31 Oh, and then we have some Homemade Corn Tortillas.
02:36 Oh, and those are wonderful.
02:37 That's a good base for any starter of a taco.
02:40 We have a Hot Taco Casserole.
02:43 And thought about that twist
02:45 and then we have Sweet Tater Tacos.
02:48 Oh, I just like saying that.
02:50 I also like saying this.
02:51 We're having the Rockin' and Daco Taco.
02:54 No, Rockin' Tater Tacos.
02:56 Say that fast.
02:58 I don't think I can say that fast.
03:01 Rockin Tater Tac...
03:03 okay...
03:05 You try that. Anyways,
03:07 you all have to try and see what you think.
03:09 Well, our first recipe is the Barbecue Chicken Tacos.
03:13 So let's read the recipe.
03:15 Cinda, will you read the recipe for us?
03:16 Sure.
04:16 I think...
04:18 Yeah, you got, you got me with those jalapenos...
04:19 Yes, but I think I probably read that last line wrong,
04:22 it says a half a cup of jalapeno slices,
04:25 I probably should have said one and a half a cup.
04:28 Yeah, exactly.
04:29 No.
04:31 Okay, if you could turn the fire on.
04:33 All right.
04:34 And then we will put some spray in there.
04:37 Okay, this is a non stick cooking spray.
04:41 And we're gonna...
04:43 notice the colors.
04:45 I knew that was coming in.
04:46 We color our food like a rainbow,
04:49 we are gonna have a good nutrition.
04:50 That's right.
04:52 And I have... Healthy, healthy.
04:53 I have already precooked the onions
04:55 so they'll be good and done.
04:56 Yeah.
04:57 Nice to clear.
04:59 Give that to me.
05:00 We call this Micheff Sister onions.
05:02 Right.
05:03 Yeah, yeah, all of us really love our onions.
05:05 Red pepper flakes
05:08 and we're gonna put a little bit of salt in here
05:11 and we are going to put a little bit of water
05:15 and let them cook up.
05:17 So they're kind of steamed a little bit.
05:19 Yeah.
05:20 Look how they cooked.
05:21 Okay.
05:23 Yeah, I didn't put quite all of it
05:24 because I had precooked the onions
05:25 so if you do that,
05:27 you don't need as much of the water
05:29 but I also, I thought, you know what?
05:32 What kind of veggie chicken can I use in this?
05:37 And I found something in one of the huge big super markets,
05:40 it's called Myers,
05:42 it's kind like a warmer to, you know,
05:45 something like that,
05:46 any big chain that we can get just about anything
05:49 and here is the name of it.
05:51 It's right here, you can stead up,
05:53 it's called Tofurky and it's slow roasted chick'n.
05:59 And just say it.
06:00 And it's vegan
06:01 and it doesn't have a lot of ingredients in it.
06:03 And to just say, you know,
06:04 when we share a product with you,
06:06 we don't get anything
06:07 and we don't profit for in anyway,
06:10 3ABN doesn't profit anyway.
06:11 I mean if they want us then just certainly we can.
06:13 What we like to do is
06:15 if we find something that we really like
06:17 and if we stumble across something,
06:18 we like to just pass it on and share with you,
06:21 so that's the reason why we show it that way.
06:24 And I think what I liked about this one is because it had,
06:27 you tear it apart a little bit, see how it can just...
06:30 Oh, it shreds. It shreds.
06:32 And you just, you shred some of it,
06:34 kind of like that.
06:37 I know if it's good by itself but...
06:40 It's a nice texture too.
06:41 So I'll tell Cinda,
06:43 Cinda's gonna taste that for you.
06:44 So how do you like this, sis?
06:46 It's got a taste that when I get done with it.
06:48 Well, sis?
06:50 If it tastes good like that, it's gonna taste good.
06:53 Actually, it tastes pretty good,
06:55 just like that.
06:56 It is very good and I liked it
06:58 because it does not have many ingredients in it
07:01 so you just kind of break it up a little bit like that.
07:05 Here are the pieces.
07:06 And you know what, if you can't find this,
07:08 go online.
07:09 Put your favorite, put your favorite.
07:10 Go on, you can find anything online.
07:12 But you also can just put your favorite
07:14 veggie chicken in,
07:16 our mother uses what you call soy curls
07:19 and they're dried
07:20 and she soak some in whatever seasoning.
07:22 I use that a lot too. I love soy curls.
07:24 Yeah, and she puts that in here and there.
07:25 Of course.
07:27 And that is gluten free, if you use that.
07:28 This is delicious but you can't go by me
07:30 because I've never tasted meat in my life.
07:32 So I have no idea
07:34 but I can just tell you that it tastes good.
07:36 She can't tell you if it tastes like chicken or not.
07:38 I can't tell you that.
07:40 So she has no idea whether it does or not, so...
07:42 She's never eaten anything that has a mother.
07:46 That's true.
07:52 So not gonna, you know, I can't...
07:54 Or has a face.
07:55 Yeah, so I can't lie to you, I don't know if it compare,
07:58 how it compares to me
07:59 but I can tell you that
08:01 as a standalone product, it's good.
08:04 How's that?
08:05 That's a good stamp of approval right there.
08:07 That's a stamp of approval right there.
08:09 Yup.
08:11 So when these are getting tender,
08:12 now what do we do?
08:14 Well, they're starting to get tender,
08:15 so we're gonna put this Tofurky chicken stuff in it.
08:20 Okay, okay.
08:21 And then we're, continue cooking
08:23 and I wanna put a little Bragg's Liquid Aminos in it
08:26 and that's just...
08:28 A vegan tomato sauce.
08:30 Non ferminated, ferminal.
08:31 Yeah.
08:33 What do you have to say that? Fermented.
08:34 Fermented like soya sauce. Non fermented.
08:35 Yes.
08:37 And then there's a little sugar
08:39 and we're gonna put,
08:42 this is a...
08:44 you can put a fruit sweeten ketchup in it.
08:47 We do have a recipe for one in
08:49 one of our cook books, so...
08:53 And if you wanna know which one,
08:54 just buy all six and then figure out.
08:58 What are you gonna ask, write and ask?
09:00 Or call Melissa, Brenda's assistant.
09:02 She knows everything, not even kidding.
09:04 Yeah, she can, she's my right arm,
09:06 I got to tell you she can, she is the Google queen too.
09:10 When I'm talking about something
09:12 and I'm like, you know,
09:13 I'm not sure about something,
09:14 two seconds later she's got the answer
09:16 and gives it to me real quick.
09:17 Now that was a tomato sauce that we put in there
09:20 and now I'm gonna put some fruit sweetened apricot,
09:23 so that kind of gives it the sweet and sour.
09:25 Jam, like apricot jam.
09:27 We just made our own homemade barbecue,
09:29 is what we did.
09:30 Oh, okay. All right.
09:32 There we go.
09:34 So this here will cook up until the peppers are done
09:37 and you just kind of let it simmer together
09:39 and cook up
09:41 and then we have some right here
09:43 to show you what we do.
09:44 And you just garnish it with that Tofu,
09:47 the better than sour cream.
09:48 That I garnished it with the cheese,
09:51 the vegan cheese, also you can put some...
09:55 Tofutti.
09:56 Tofutti on it.
09:57 Better than sour cream.
09:59 And a jalapeno on top and there you have it.
10:02 Well, our next recipe... Excuse me.
10:03 Oh oh, oh oh, she's gonna try.
10:06 We need to try it.
10:07 I've had it with out the sauce, now I need it with it.
10:09 Well, we'll see what she says?
10:12 It's pretty hot.
10:15 That's good.
10:17 I like that, sis, well done.
10:19 Okay, thank you.
10:20 Well, our next recipe is my Breakfast Tacos.
10:22 Let me read the recipe.
10:24 For this you will need:
11:13 So we have two different kind of recipes going on here,
11:16 so we're gonna start with,
11:19 I think we'll start frying this up first, sis
11:20 and then we will move on to your sauce
11:22 and you help me with the sauce.
11:23 Okay.
11:25 And what we're doing now this here,
11:26 I have already precooked our onions...
11:30 Micheff sister onions. So they're really well done.
11:32 So, Linda, will you just put them?
11:33 You want any spray in there or not?
11:34 Nope, they don't need it 'cause you have some in here,
11:36 so just put those in there
11:38 and I'm then, I'm going to...
11:42 you can use any vegetarian bacon
11:46 that is your favorite kind you use.
11:48 And so this is just some that
11:50 I found on the store that was vegan.
11:52 Actually the one that we grew up with,
11:54 that we all loved is called Stripples
11:55 and we've used it for years but it's not,
11:58 it has some egg whites in it so that's not completely vegan.
12:01 So we did...
12:03 You want my big knife? But there...
12:04 Yeah, Cinda, why don't you just
12:05 make some baco chips out of that, will you?.
12:07 So we're gonna just dice that up,
12:09 just a slice of baco chips
12:10 and in fact, you can, you know,
12:12 the vegetarian baco chips,
12:14 you can use those in this recipe
12:16 as well and it's very good.
12:17 So either ways, if you say, "Wow, I don't really have any,
12:20 you know, vegetarian,
12:22 vegan bacon that I could put in there."
12:26 You can definitely use baco chips
12:28 and I do it quite frequently actually,
12:30 so she's ready with that,
12:32 we're just gonna throw that in there
12:34 and Linda's gonna just saute
12:35 and I like to saute this up with the onion,
12:37 it helps flavor it even more
12:39 and thank you, sis.
12:41 Welcome.
12:42 While she's doing this,
12:44 can you just cut open that avocado
12:46 and take the seed out for us?
12:49 And then you're gonna saute that up.
12:54 While she's doing that, I have a water- packed tofu,
12:57 they're extra firm.
12:59 You want just one or both? Both.
13:01 And what I'm going to do, in fact, Cinda,
13:04 while you're doing that, you can scoop out the avocado
13:07 and go and put it right in the blender.
13:09 So we're just gonna keep her busy, busy, busy.
13:12 See, I'm good. Oh, seriously.
13:13 I got to give her some work to do, right?
13:16 Oh, that's a beautiful avocado right there,
13:18 that is beautiful.
13:20 Now that there is, one pretty avocado.
13:22 You have to got to hold it still
13:23 if they're gonna get a shot of it?
13:26 Get more then.
13:27 I'm gonna see how,
13:28 I wanna see how good our camera people are?
13:30 They're terrific.
13:32 Yeah, they are. Yes, they are.
13:33 So now when she's all sautéing that up now,
13:37 now you can add just a little more of the spray
13:39 because I'm getting ready to take,
13:41 I've got a extra firm,
13:43 water-packed tofu that has been rich and drained
13:46 and if you wrap it up in a towel
13:48 and put some heavy on it,
13:50 you'll get really a lot of the water out of it.
13:52 And now I'm just gonna crumble it.
13:53 You don't want it extra fine but I'm just gonna crumble it
13:57 and because, and don't stir it too much
13:59 because it's gonna be like scrambled egg,
14:01 that's what we want it to turn out like.
14:04 Now, Linda, I actually learned my first time
14:07 I ever made tofus like scrambled egg
14:09 so I can scramble tofu,
14:11 it's actually from you, sis.
14:12 Really?
14:13 And she actually makes better scrambled tofu than
14:16 anybody I know.
14:18 Although you'll love this recipe too,
14:19 Linda makes awesome scrambled tofus.
14:22 Well, what's so...
14:24 What's kind of neat because
14:25 I think some of the best things that I do,
14:27 I've learned from you guys and from mom so,
14:29 you know, we can all learn from each other.
14:31 Exactly 'cause we all cook
14:32 a little bit different but we all,
14:36 we compliment each other.
14:37 We can learn from each other.
14:39 In fact,
14:40 speaking of learning from my mom...
14:42 oh, by the way when you add that tofu,
14:44 I want you to watch this really carefully now
14:47 because when I add this,
14:49 this is turmeric
14:50 and it's gonna make this look like scrambled egg,
14:52 so I want you to look and get a good shot of this pan,
14:55 you can get it down close and see the color,
14:57 now I want you to see this, what happens?
15:00 And I'm just gonna sprinkle that
15:01 turmeric all around and see,
15:05 now when you're doing that, you wanna make sure
15:07 you don't get it on your finger nails
15:10 because it will turn your finger nails yellow.
15:13 Guaranteed and it doesn't come off with soap.
15:16 It's just staying.
15:17 But look at the difference, you'd see...
15:19 Might have learnt that the hard way, just saying.
15:21 We're not saying.
15:22 Not saying I did, not saying I didn't.
15:26 But can you see in there
15:28 how quickly that turned that to like to scrambled eggs.
15:31 Now we're going to add our potatoes
15:34 and you just get your almonds look at,
15:36 I'm gonna just add that last potato
15:40 and then we're gonna put in our...
15:42 now this is a little more of the...
15:44 Oops!
15:46 I dropped a little bit.
15:48 Here are seasonings in here and we get that in there.
15:50 Linda peeled this.
15:54 Keep in there with some little red pepper flakes.
15:56 Red pepper flakes are optional.
15:57 It really doesn't make it spicy at all
16:00 but it just makes it good.
16:01 But if you really are not a fan,
16:03 leave it out,
16:04 it's not going to be a problem at all.
16:06 And so we're gonna,
16:08 now those potatoes when you boil
16:09 and these are already pre cooked by the way.
16:12 When you boil your potatoes,
16:13 you put some McKay's Chicken Style seasoning,
16:16 it's in the recipe,
16:17 in the water that you're cooking
16:19 and that seasons the potato, it's just wonderful.
16:23 And it makes it a much more flavorful dish,
16:26 so these are already been cooked
16:28 in the McKay's Chicken Style seasoning
16:31 and so that's all ready.
16:32 That's right.
16:33 So now that is all we need for this,
16:35 for the taco.
16:36 Wanna turn it off?
16:38 I think it's actually good so you could turn that off.
16:40 Now we're gonna turn our tint into our avocado sauce
16:43 because our avocado dressing is really
16:46 that secret ingredient for making,
16:49 that's whole dish coming together.
16:51 And you have to have a good avocado
16:54 'cause if you don't have a good avocado,
16:55 your sauce isn't gonna be good.
16:57 Let me give you up.
16:58 Paper towels, it's here.
16:59 And we got,
17:01 we keep handy paper towels under here.
17:03 We're fortunate, our floor director Josh,
17:05 she takes care of us,
17:06 she keeps it stocked under here, real good.
17:08 Thank you, Josh.
17:10 All right, so, Cinda,
17:11 you're going to take all those other ingredients
17:13 that we already read,
17:15 you're going to just put everything in this blender
17:17 and blend it up and that is all it takes,
17:21 so I'm gonna get rid of this over here
17:30 and just keep, blending,
17:31 just everything that's come.
17:32 The jalapenos too.
17:34 Everything, yup, jalapenos too
17:35 and the jalapenos really make this,
17:37 you can use less
17:38 if you don't like things too spicy.
17:41 Now close your ears because here we go.
17:44 Well, oh.
17:47 And you can blend it up pretty fast.
17:49 Actually, that's a pretty quiet one.
17:51 Yeah, it is, I started to plug my ears.
17:56 Can you make it faster?
17:59 Repulse it.
18:04 Yup, that's going really good, almost done.
18:11 Now I think that's, let's turn it off.
18:19 Let's give it a stir here
18:22 and oh, that's perfect.
18:24 That's absolutely,
18:25 in fact, I want you to just pour
18:27 a little bit in here, sis.
18:28 And now here is a really special part of this recipe.
18:34 Cinda is going to make us on this program
18:37 her Homemade Corn Tortillas...
18:38 That's good.
18:40 And instead of getting,
18:41 store bought tortillas for this recipe
18:43 which I would have normally done,
18:45 I'm gonna ask you if we can, you know,
18:47 have one of your tortillas.
18:48 Get maybe a two, three down,
18:50 that's really still warm in there a bit
18:51 Because she's gonna demonstrate 'em.
18:54 That's right and so that's perfect.
18:58 You want two of them or one?
18:59 Just give me one. Okay.
19:01 And then these are her homemade tortillas,
19:03 so we're gonna put one here and then look at these.
19:07 Aren't these beautiful?
19:08 Look at this.
19:10 It is beautiful.
19:11 It's just really nice
19:12 so we're going to just put a little in here and...
19:18 How's that? More?
19:20 Maybe a little bit more.
19:21 Just sort of put off a little bit
19:22 and this is what you're gonna have for your breakfast, see.
19:24 Now I like to just spoon it inside like this,
19:28 now this you could just eat with a fork.
19:31 That's good and then just fold it over,
19:34 you can do that or you can drizzle either way
19:37 but, sis, that's all there is to it.
19:41 Oop, she's going to take a bite,
19:42 watch this.
19:44 Okay, here we go.
19:45 Drum roll, here she is
19:52 and we have some right over here,
19:53 already on a plate for you,
19:55 so see how we garnished it with some tomato roses
19:58 and that's all.
20:01 It smells wonderful, I wish you could smell it.
20:04 So good, well, it's really good.
20:06 Guess what's coming up next.
20:08 My corn tortillas. Cinda's corn tortillas.
20:11 Oh, this is a long recipe,
20:13 it's gonna take me a while to read it,
20:15 so just, you know,
20:17 put your pens, pencils down
20:19 and just write me and ask me for the recipe
20:22 'cause this is the long.
20:23 Oh, she's kidding. It is short.
20:25 Three ingredients:
20:34 What that is, a short recipe.
20:37 It is a short recipe.
20:39 But what is masa harina you said?
20:41 Just corn. Oh, just corn.
20:42 Corn flour.
20:44 It's ground-up corn. Ground-up corn.
20:46 Now it's gluten free. Can't get easier than that.
20:47 And you'll notice that I don't have any oil in here,
20:52 no shortening.
20:53 They're our recipes that you can add that
20:55 but you don't need it
20:57 and certainly I don't think you all will miss it.
21:01 I actually made these,
21:03 Brenda's grandsons come over to my house all the time,
21:06 almost every day.
21:08 They live like a mile from our house, so...
21:09 So they are almost everyday
21:11 and I made these for them right before I came
21:14 and they ate every single one I made
21:17 and I was like, well, okay,
21:19 so I'm gonna teach them how to make it.
21:21 Can you get me that hot water out of the microwave?
21:24 I put the hot water in the microwave
21:26 to hot water,
21:27 I put the water in the microwave
21:28 to get it hot.
21:30 Yes. There you go.
21:31 So and I'm gonna use gloves.
21:34 Yeah, it's hot.
21:35 Now you can judge how you wanna nice,
21:40 it to be nice and pliable,
21:43 you want it so it doesn't crack.
21:45 No, no, no, leave it open
21:46 because I might have to use more
21:47 so just go ahead and open it for me.
21:49 I was just moving it
21:50 so they could see in the bowl better.
21:51 Oh, she was thinking, she was thinking about you.
21:53 I was thinking about you.
21:54 And you know that,
21:56 Brenda's always been, Linda is too.
21:57 I have two very, very faithful sisters.
21:59 They're much more thoughtful.
22:00 No, not anymore,
22:03 okay, so you work fast with this,
22:07 I'm gonna pour it all in.
22:10 You can pour less if you want.
22:13 It must thicken there something.
22:14 Yup, it starts.
22:16 You'll see it, it starts getting thick.
22:18 And if it doesn't, if it's not right,
22:20 you really could,
22:22 I should really could have just added less
22:25 and you'll need to like...
22:28 I have a different brand of the masa harina,
22:33 this is an instant one
22:34 and I have a different one at home
22:36 and so my recipe exactly takes the two cups
22:43 and this I might have to add a little bit more to it.
22:47 Okay, tell me when.
22:49 So if it's instant,
22:50 you might have to add a little bit.
22:51 Yeah, I just go like this.
22:56 And cause you want it to be,
22:58 we're gonna make it into...
22:59 Like into...
23:01 Let's see, you don't want it real, real mushy.
23:05 Let's put that back in, little bit more.
23:08 I'm sure mom wasn't looking at all, sis.
23:10 So actually it looks to me like
23:12 you added a little more than a fourth a cup.
23:16 Well, you just want it, you just want it to be pliable.
23:20 So and then we'll need it
23:22 just a little bit and make it into balls.
23:28 Speaking of mom, we talked with our mom today
23:31 and she's...
23:32 we told her we'd love for her to come,
23:33 we get so many letters from you
23:35 asking about our mom and how's she doing?
23:37 And, you know,
23:38 could she ever be on the program
23:40 and so we talked to our mom this morning before the program
23:43 and said, "Mom, would you ever think about
23:44 coming and doing a program with us together,
23:46 it's been a long time since you did that."
23:48 And she said, "You know, I think I will."
23:50 So we're gonna try to see if we can make that happen.
23:54 So we're really excited about it 'cause...
23:56 Yes, we are.
23:57 We love cooking with mom.
23:59 Well, mom's the reason that
24:00 we all fell in love with cooking really,
24:02 you know, there's so many people that are really,
24:06 you know, it's a kind of like a dying art,
24:08 people aren't cooking anymore.
24:10 They're like opening up a can
24:12 or opening up and fixing some out of the box and...
24:14 Put it in a microwave.
24:16 And I really credit mom for, you know,
24:17 teaching all three of us to cook
24:19 because first of all...
24:21 All three of us, our brothers too.
24:23 Our brothers cook too, that's right.
24:24 Mom had five kids. Mom taught all of us.
24:26 Yeah, that's like two brothers.
24:27 I have two kids,
24:29 David and Katy
24:31 and I taught both of them how to cook.
24:33 Well, she did but with her kids, you know,
24:38 that was one of their punishments if they...
24:41 I missed the bus but I loved her idea.
24:44 I can't even call it a punishment but...
24:46 Yes, it was. It was.
24:48 David, when he got to be a teenager,
24:50 if he would talk to me in a, with a smart mouth or word,
24:55 I'd say, "David, that's a recipe,
24:58 you're gonna have to make a recipe,"
25:00 I said, "Go look in my file."
25:02 And I had a folder full of different recipes
25:05 and I can't chose them
25:07 because I wanted them to be a little bit difficult.
25:10 And I would say,
25:12 "Okay, you go and make that recipe."
25:14 And guess what, it taught him he had to,
25:18 he couldn't sass me
25:19 because he had to read the directions,
25:21 it had to turn out like the picture,
25:23 they all came with pictures
25:24 and they had to turn it like the pictures.
25:25 Or she made him do it over.
25:27 Or he had to, he had to go buy the ingredients,
25:29 he had to pay for the ingredients
25:31 if it didn't.
25:32 Yeah, so I thought that was like,
25:34 what a great idea.
25:35 But he is an awesome cook.
25:36 Boy, is he a good cook today?
25:38 wow.
25:39 He'll tell you though, he'll tell you that
25:41 he learned that whenever 'cause I love to entertain,
25:44 I'm always having parties,
25:46 he learned that when I was having a party
25:47 he got in trouble a whole lot more.
25:51 That'll be two cakes right there.
25:54 Okay, you can make these as big as you want.
25:59 I'm gonna do just about like this, okay?
26:03 So...
26:04 By the way, just a few people know,
26:06 David is still a good, I mean cooking today,
26:08 he has a lots of people come over to his house,
26:11 they love his food and he entertains...
26:13 He's a physician at Loma Linda and I'm telling you that
26:16 he's a great doctor
26:17 but he's a really great good cook too.
26:19 Okay, Linda, if you wanna
26:21 keep making some little balls for me.
26:22 Okay.
26:23 I use a tortilla press.
26:25 They're easy to get,
26:27 you can get them at all kinds of stores,
26:29 you can get them at some
26:33 of the big discount stores.
26:36 I think Walmart has them, I mean,
26:38 so you can get them everywhere.
26:40 And this is a tortilla press
26:41 so, sis, if you can cut,
26:44 I need two pieces of...
26:46 Like this?
26:47 No, it's a little big but that's okay.
26:49 You know what, she told now, folks,
26:50 you know what,
26:52 what she didn't tell you this is fun,
26:53 it's like playing with play dough.
26:55 Oh, it is.
26:57 Feels kind of like play dough to me, I love it.
27:01 Okay, so I put,
27:03 make sure that you have two pieces of wax paper
27:08 because otherwise it will stick to your press
27:11 so put it in the middle.
27:12 Now this you can make as thin or thick
27:15 a tortilla as you want.
27:18 I bring it like this
27:20 and then I move it around a little bit
27:21 so that it doesn't bleed, I mean,
27:23 into the edges
27:26 and, Linda,
27:27 if you'll turn the fire up in that stove,
27:29 I'll show them how to do that.
27:32 You want a really hot skillet
27:35 and a dry skillet and like I said...
27:39 No, no oil. No oil.
27:41 You can make this
27:44 as thick or thin as you want.
27:48 My husband and I
27:49 and your grandsons like it a little thick.
27:53 And so I'm actually gonna have you hold that
27:56 because I wanna use this wax paper
27:58 to do another one that Brenda has.
28:02 I got you a special one over here.
28:08 I just thought she told me I could, you know,
28:09 I could make...
28:11 She's making a face.
28:12 Hello, do you like to have always a happy day?
28:17 I made you a happy face.
28:19 Yes, it kind of looks like me.
28:22 I bet it still works in there.
28:25 I told you how fun it was.
28:26 I think you had a apron sometime which is tiny tots.
28:29 This is a little big.
28:30 You know, I should make these with the tiny tots.
28:33 You really should,
28:35 they'd have fun with this.
28:36 Yeah, I think maybe I'll do that 'cause it's,
28:38 you see how easy it is.
28:40 It really is.
28:43 And like end,
28:44 the weight that you put on this,
28:46 in case, sis, you can put that in the skillet,
28:49 you can like I said the harder you press,
28:52 the thinner it is
28:54 and if you don't have one of these
28:56 and you don't want to get them,
28:58 you can just roll it up by hand with a rolling pen.
29:01 That's not a problem
29:02 and but honestly once you start making these,
29:07 they're so easy to make, I think you'll love them.
29:09 Absolutely.
29:10 Can you keep, do you keep them in refrigerator then
29:12 till you're ready to use?
29:13 Yes, and until, like until this is ready to use,
29:16 I keep them with a warm towel in it
29:18 or a tortilla keeper like this.
29:20 Wonder if I can make a nice dish
29:22 here like a pottery.
29:25 Well, I know who else can...
29:26 I know someone who can make a nice dish.
29:29 Oh, who is that? That's Linda.
29:30 That's right.
29:31 The Hot Tortilla Taco Casserole.
29:33 There you go.
29:34 All right, let's read the recipe.
29:36 For the Hot Taco Casserole, you will need:
30:32 Now this is one of my family's favorites.
30:36 They love casseroles
30:38 and you'll see you can even make it the day before
30:42 and bake it the next day and it's perfectly fine.
30:46 It's kind of neat that you can do that
30:47 and it is really...
30:49 when you see how simple it is.
30:50 So, sis, if you turn your fire on
30:53 and we're working over here...
30:54 That would be good for a Sabbath dinner.
30:56 Yup, it is.
30:57 She could make it on Friday and then put it in your oven,
30:59 bake it while you're in church.
31:00 That's right, that's right,
31:01 I'm gonna have you cut the fresh corn off the cob
31:06 and sis,
31:08 if you could put the onions in there
31:09 and you can spray
31:11 a little bit of spray in there too,
31:12 these are precooked onions
31:15 and then this is my favorite burger,
31:20 it's called Yves Burger,
31:23 put some of this in.
31:25 That gives a picture right here,
31:26 so you can see what it looks like
31:27 they changed their packaging,
31:29 it used to be a red on the packing not blue.
31:30 That's right.
31:31 So if you're wondering, wait a minute,
31:33 that doesn't look like what they told us before,
31:35 they've got a new packaging,
31:36 so we put out there so you can see.
31:38 It's my favorite burger too.
31:39 It's my favorite too. Mine too.
31:42 It doesn't have a strong flavor at all.
31:44 No.
31:46 So it takes on whatever flavor you give it,
31:47 so it doesn't fight your recipe and also it has a texture
31:53 that people tell us is very much like ham burger,
31:56 so it's a win-win.
31:58 Yeah, it really is very good.
32:00 Gonna put a little cumin in here
32:04 and a little bit of garlic powder.
32:09 That was garlic powder,
32:11 we're gonna put a little seasoned salt
32:14 and we're gonna put some red pepper flakes.
32:17 Okay.
32:18 And that's optional, if you don't want it,
32:20 you can leave it off.
32:21 I love red pepper flakes.
32:23 So while that's frying...
32:28 It's really good corn.
32:29 Oh, good, there's some corn,
32:31 I think we're gonna put that corn in here
32:32 while we still have some.
32:34 Hey, you are eating the corn.
32:35 It's really good.
32:37 I just love the little bit on there.
32:39 Yeah?
32:40 I figured that was my job, I have to do quality control.
32:45 I guess you do a good job at that?
32:46 Yup, she did.
32:48 I'm in quality control, that's what I say.
32:50 That's right.
32:52 Okay, a good job you're doing, sis.
32:54 Yes. You can count on me.
32:56 At home, you can just give her a little hand right there,
32:58 just give her a applaud or a little bit.
33:00 Okay, now we're going to make the beans.
33:02 It's that she needs any more encouragement.
33:04 So this is some refried beans
33:07 and if you're making homemade ones,
33:09 you just, refried ones, you just mash it.
33:12 So these are mashed beans
33:15 but I did use some canned ones
33:17 and this is chili beans and I blended them whole.
33:23 So you got some chili beans here
33:26 and then I have some salsa.
33:29 Okay.
33:31 And we're going to put a little chili powder on here,
33:36 there we go.
33:37 And then I have some Tofutti Better Than Sour Cream.
33:41 All right.
33:44 And that's just a vegan version of a cream cheese,
33:48 it's really a quite a good substitute.
33:49 Of a sour cream.
33:52 You could use whatever kind you want it
33:54 and if you have another brand.
33:56 If you live in a part of a country
33:58 that it's not even available and,
33:59 you know, just for your nutrition,
34:01 you need to eat dairy products,
34:03 then you serve regular sour cream.
34:06 So you just stir it all up like this.
34:11 Okay, now I need...
34:15 The capsule dish?
34:16 Can you spray it for me?
34:17 I will do that.
34:19 Okay.
34:21 I will spray it.
34:22 While she's spraying that,
34:24 we're gonna make our cheese sauce which,
34:26 I got the idea from Chef Miguel up at Camp au Sable,
34:31 he's an awesome cook.
34:33 If you ever get to Camp au Sable,
34:35 you are gonna enjoy a meal with this man.
34:37 He works for our brother Ken,
34:39 who's the youth director for Michigan
34:41 and of course, he is, you know,
34:42 up at Camp au Sable every summer and so...
34:46 Him and his assistant Richard, they come up with,
34:49 they actually at Camp au Sable,
34:51 I haven't even heard of this at another youth camp,
34:53 maybe they do.
34:55 But they make all vegan food and the options are,
35:01 there might be a bowl of cheese
35:03 somewhere whatever but everything
35:04 you go through your line is vegan.
35:06 Isn't that amazing? And that is nice.
35:07 And it is delicious.
35:09 I believe he used to have his own restaurant,
35:10 he's an amazing chef
35:12 and God really send him to Camp au Sable.
35:14 Oh, he's really good.
35:17 I spent a week up there working with him
35:19 and helping to train the bakers in
35:22 and I tell it's one...
35:25 it was a wonderful experience to eat his food
35:27 and also to be able to work with those young people,
35:30 they were some of the best kids.
35:32 I think I've ever, you know, worked with.
35:34 I mean they're just...
35:36 Be careful, sis,
35:37 'cause you go up every year
35:38 but last year you're gonna feel bad you said that.
35:40 Well, I say that every year.
35:42 For last year's kids, she loves you too.
35:44 That's right.
35:45 Every year she loves everybody.
35:48 I do.
35:50 I'm trying to assist that,
35:51 to get you in trouble over here.
35:52 I do but one thing that really touched my heart is like
35:56 I called them Nick, Sweets and Candy
36:01 and so it was really neat working with them
36:05 because they were just sweethearts.
36:08 Okay, we're going to take some,
36:11 these are white corn tortillas
36:16 and we are going to just place
36:18 just eight of 'em in the bottom.
36:19 Cinda's corn tortillas.
36:21 Oh my, yes. Well.
36:23 If you could make hers, yeah, I put those in there, okay,
36:26 here it is and then what we're going to do is
36:28 I'm gonna put a layer of the beans all over it.
36:33 Okay, you just swish it all over like that
36:36 and then Brenda,
36:38 I'm gonna go in this side
36:39 and you can start putting a little bit.
36:41 Okay, of the mixture over here?
36:43 Yup, we're gonna do three layers,
36:45 so just kind of save enough for that.
36:49 Just kind of divide that into third.
36:51 Yeah, you just divide it in thirds
36:53 and I'll just put like that,
36:55 okay and then you're gonna put more of this on.
36:58 I just wanna be able to show you the top.
37:00 Oh, we got time to show a little bit.
37:02 Okay, there we are.
37:04 Oops, okay,
37:07 all right, we'll spread that around.
37:09 Here you go.
37:11 I'm ready with this.
37:13 Well, hurry up sis, I'm getting that.
37:14 Okay, okay. It's over here.
37:16 She sure is. I got my third going on.
37:18 She sure does, I'll tell you,
37:20 she's not wasted anytime.
37:21 That's right,
37:23 We don't want that's going to nothing,
37:25 you know, mom's watching.
37:29 Okay, then we're gonna do the last layer and sis,
37:33 if you could put the last layer
37:35 all the beans are gonna go on top.
37:37 Okay.
37:39 I guess.
37:41 Oh, thanks.
37:43 Okay, you can pour them all and we stretch it,
37:46 we push it then to all, to the edge.
37:49 Okay, sis, so all the beans, all the burger.
37:54 I'm just gonna clean that up a little bit right there.
37:56 Good job.
37:59 There you go.
38:00 Okay, and see we had, we divided in thirds
38:03 but actually the top part
38:04 ends up having a little bit more
38:06 because you need to push it to the ends.
38:09 So you just do the burger on the edges than at this one?
38:12 No, you do it all over but there needs to be,
38:14 it needs to all over.
38:16 Mom, seeing the one,
38:17 we have baked right there and it's all in the edge.
38:19 No, you don't see underneath it.
38:20 Oh.
38:21 So spread it all around.
38:23 I'm going to get the job done.
38:24 Right. Okay.
38:26 Yup, we'll show you in a minute what it looks like
38:28 but I just wanna show you about the sauce.
38:30 She has a trick, sis.
38:31 She does, I'll tell you what.
38:33 This is Chef Miguel's... All right.
38:35 He probably adds some few more seasonings in his,
38:37 maybe...
38:39 Hey, I'm supposed to be third here, sis,
38:40 you know, now you're going to get me in trouble.
38:41 Yeah, go to the end. All right, there you go.
38:43 There you go. All right.
38:45 Now you're just gonna take this sauce...
38:47 Thank you.
38:49 Kind of like this.
38:51 Oh, nice, Linda, yeah.
38:55 Oh, the light's come on.
38:58 Okay, and when this is baked
39:00 it turns kind of like a yellowy,
39:03 so you just kind of leave the edges all the way around
39:06 'cause it just makes it look prettier
39:08 and you can see, you know,
39:10 what you have underneath
39:11 and we've got one here to show you
39:13 'cause you'll see it's turned a little bit of color.
39:15 And looks delicious.
39:17 It gets more like a cheesy color.
39:19 Okay, what's next?
39:20 Oh, I love saying this, Sweet Tater Tacos.
39:26 And let me read the recipe for you.
39:28 For this, you will need:
40:09 I love sweet potatoes.
40:10 So I'm always dreaming up recipes with sweet potatoes.
40:13 It's one of my favorite, I could just have a,
40:16 just a plain baked sweet potato.
40:17 Oh, I love that.
40:19 And be very, very happy.
40:20 Oh, they're delicious.
40:21 I really love them a lot.
40:23 And nutritious. It's a potato.
40:24 I love potatoes. So when we had a...
40:25 Sweet potatoes, regular potatoes...
40:27 So when we had a taco-rific,
40:28 you know, theme for the program.
40:30 And I'm thinking oh,
40:31 what can I do with this sweet potato.
40:33 And so what we have is we took the sweet potatoes
40:35 and by the way,
40:37 we just want to take one second to let you know,
40:39 if you're scrambling for your pen and paper,
40:40 don't worry about it.
40:42 We've have it all for you already on our website,
40:45 you just go to MicheffSisters.com
40:48 and you can get all of our recipes,
40:50 even a picture of the recipe.
40:52 So you see what it was supposed to look like
40:53 and you won't have any trouble at all.
40:55 So just enjoy the program.
40:56 You can also find it on 3abn.org.
40:58 So MicheffSisters.com or 3abn.org
41:03 and you can get it fine
41:04 So, Linda...
41:06 So. We are going to start...
41:07 yes, we'll make the sauce first for the sweet potatoes.
41:11 These sweet potatoes are already cubed
41:13 and you can see...
41:14 And cooked, you can see how tiny they are.
41:16 They're not big ones. They're tiny ones.
41:19 You've cubed them in them and put them in the oven.
41:21 Yes, they're already,
41:22 you cube them up and you put them in the oven
41:25 and you roast them until they're tender.
41:27 And they'll come out like this.
41:28 Do you spray your pan with the, with spray or something?
41:30 You spray your pan with a non-sticking spray
41:33 to put in the oven or you use a Cellpath
41:36 and I use the Cellpath because they...
41:38 I liked, I do too...
41:39 I really love the,
41:41 I'm really loving the Cellpaths.
41:42 You don't have to put anything in that.
41:44 So you don't have to put in oil or anything on it.
41:45 Want this on?
41:46 So we're going to turn this on
41:48 and Linda, you're going to put,
41:49 now you can use any barbecue sauce you want.
41:50 You're favorite brand of barbecue sauce,
41:52 this is why this goes together so fast.
41:55 So Linda,
41:56 we're just going to put your barbecue sauce in there
41:58 and guess what?
41:59 You add the ingredients for your sauce,
42:01 peanut butter.
42:02 Oh, and I love peanut butter.
42:03 You just can't go around without peanut butter.
42:05 So you're gonna put your peanut butter in there and,
42:06 and so peanuts
42:09 and barbecue sauce and sweet potatoes.
42:12 I really think you can't go wrong.
42:14 So Cinda, you're gonna make dressing.
42:16 She's gonna just stir that up and melt that into there
42:19 and when that gets hot and bubbly,
42:20 you're going to just toss in your potatoes.
42:22 Okay? That's it?
42:23 Sweet potatoes, that's it.
42:25 So while you're just melting that peanut butter
42:26 into the barbecue sauce,
42:28 you are going to put your vegenaise
42:31 and seasons here and mix it up
42:32 and for the dressing...
42:34 Okay, I can do that.
42:36 Okay, and that's all that's gonna take.
42:37 In here, in my big bowl, I'm gonna just put,
42:40 I've got some shredded cabbage,
42:43 green cabbage,
42:45 some shredded red cabbage and some julienned carrots.
42:50 And so just are shredded so you can put those in there.
42:53 And I'll push those over there
42:56 and I'm just going to toss those together
42:59 and make a cool sauce
43:00 so I don't really like the cool sauce mixes
43:02 that come in the bag,
43:04 I think it has kind of a fake taste to it.
43:06 I don't, I really don't like it at all.
43:08 And it doesn't take any time at all
43:10 just to get a fresh shredded cabbage
43:12 and some fresh carrots and just do it yourself.
43:15 So see how nice and fresh that is.
43:17 And Linda's adding the sweet potatoes
43:20 to the dish right there.
43:22 And while you're doing that, Linda,
43:24 can you turn that heat on right too
43:26 'cause we want a really hot skillet for that.
43:28 And we'll show you
43:29 how we're gonna have seasoned peanuts for garnish.
43:32 Now I have golden raisins that I like in here.
43:35 These are, just you can see,
43:36 just yellow raisins
43:38 and I really love that it gives a,
43:40 just a little sweet taste to it.
43:42 And so we're gonna just put that in there as well
43:45 and just mix it up.
43:46 And then, Cinda,
43:48 you're gonna take your dressing
43:49 and just go ahead and mix all that
43:51 and toss it up together.
43:52 Okay.
43:54 Now while...
43:55 get this nice and hot and bubbly and in fact,
43:57 I think I'll trade with you now
43:59 since we already have this going.
44:01 And we want this really nice and high.
44:03 Give me a little bit spray in here,
44:05 non-stick cooking spray.
44:08 And guess what we're gonna do?
44:09 We're gonna put out these, they're cocktail peanuts.
44:11 Now some people like those dry roasted peanuts
44:14 but I'm not a big fan of the dry roasted peanuts.
44:16 I just...
44:18 it's too dry for me
44:19 and so I use that what they call cocktail peanuts.
44:21 Will they have any cocktail peanuts?
44:23 And not the ones with the skins on it
44:25 but with the cocktail peanuts.
44:27 So we're just gonna put those right in there,
44:29 then we're gonna put our seasoning inside in here.
44:32 And a little bit of the cayenne pepper
44:35 and if you don't like anything raw or hot,
44:37 then you can leave that off
44:39 but I just like that...
44:41 that taste that gives it.
44:43 And now you're just going to just roast those
44:46 on this open skillet.
44:48 That's how we're gonna do it.
44:49 So you don't need to have dryers,
44:50 we're gonna roast it right here
44:52 and just toast them up real good
44:54 and all those nuts get real fragrant
44:57 and tastes just wonderful.
45:00 So now all we're gonna have to do is,
45:02 Linda, you can keep stirring
45:04 those for a moment for the peanuts.
45:05 They're very good.
45:07 She's eating my peanuts, look at that.
45:08 Here we have some hard taco shells
45:11 and all you're going to do is put some of this...
45:16 It's bubbling so I turned it off.
45:17 I have the sweet potato mixture
45:18 in the bottom right here
45:20 and then you're going to,
45:22 let me just get it right here
45:24 and I'm making a mess over here which,
45:27 you know, is not unusual.
45:28 Okay, so
45:30 now we're gonna just take some of our slaw
45:33 and put that right on there.
45:35 And notice you don't even need the chicken.
45:38 That looks really good.
45:39 Then you got your slaw in there and then you're just gonna
45:41 put some of these dry roasted, these are,
45:43 no, they're not dry roasted
45:44 but some of these peanuts on top
45:46 and it's ready to eat
45:48 and I have some here already prepared for you.
45:52 And you take a look
45:53 and I've got some sweet potato roses that I made.
45:55 So I just...
45:56 That's beautiful, sis.
45:58 That's right and our last but not least,
46:00 Cinda, is your recipe
46:02 and it is your Rockin' Tater Tacos.
46:06 Want me to read that recipe for ya.
46:09 Okay, she's busy eating.
46:10 So for this you'll need:
46:48 I love my Rockin' Potato Tacos.
46:52 I do too.
46:53 And it's really...
46:54 I haven't even tasted them yet but I know I love them.
46:58 I tasted them.
46:59 Because they're potatoes...
47:00 That's right.
47:02 You can't mess up with potatoes.
47:03 Well, I'm gonna get you going. All right.
47:05 Mom to actually...
47:07 So bye, bye and I'll see you later.
47:09 It's nice to knowing, yeah.
47:11 Not that kind of going.
47:12 We do our corn like mom does our corn.
47:16 We just throw, I cut the end off,
47:19 sometimes I'll even cut just this part off
47:21 and then stick it in the microwave
47:23 for three minutes.
47:24 And some times I'll do it like four ears at a time.
47:27 And it really does, do them really nice.
47:30 I love, that's my favorite to have it
47:32 because it's not a water logged,
47:34 if you've put in boiling water, it's all water logged.
47:37 The only other way I would eat it is
47:38 if I steam it,
47:40 you know, so I don't have, you know, that...
47:41 Yeah, but I really do like this way,
47:42 this is the best.
47:44 I do too.
47:45 Okay, so, Linda,
47:47 now what I've done is I've taken some,
47:49 you can take any size potato you want.
47:52 I took some dinner size potatoes and then,
47:56 actually in the sample I made ahead of time,
47:58 I did some smaller potatoes
48:00 just to show you that
48:02 you can do a little bit different.
48:04 You can make little,
48:06 you can do little tiny potatoes
48:07 if you want like an appetizer.
48:08 So you can do whatever kind you want.
48:10 But we baked these potatoes
48:12 until they're finished and then...
48:14 Excuse me, one moment.
48:16 Did you want to cut off the cob?
48:17 Yes, please. Okay.
48:19 And then it can go in the bowl.
48:20 All right.
48:22 I didn't want to start and then you're,
48:23 "no" and then I'd be in trouble so...
48:24 Oh, but that would've been fun.
48:27 Okay.
48:31 Okay, so,
48:33 no.
48:34 Oh, shit.
48:38 See, wasn't that fun?
48:40 Sorry, okay, carry on.
48:44 I have a knife in my hand now so let's be really careful.
48:48 I made sure you're doing that right.
48:49 Okay, how are we doing this?
48:51 Okay, you're gonna very, very gently go to the edge.
48:54 You don't want to go away to the edge
48:56 and then carve out a little bit of a center
48:59 'cause this is good, you're making a boat.
49:00 Okay.
49:02 Actually in this, in we're calling them tacos
49:04 but you're making...
49:06 Taco boats. Little taco boats.
49:08 Okay, and then take this and I saved this.
49:12 We'll put this in a bowl here.
49:15 This is the bowl.
49:18 Would just put them here.
49:19 And then very gently
49:21 you're gonna scoop out the center.
49:23 Okay?
49:25 So I'm gonna let Linda,
49:28 I mean, let you work on that
49:29 and you can put that in here.
49:31 So and then I'm going...
49:32 while she's doing that
49:34 I'm gonna explain that I have done,
49:37 I did some ahead of time
49:38 so that we would already have them.
49:41 So once you have your potato boats,
49:47 they're all filled at, they're all empty,
49:49 I spray them with a non stick baking spray.
49:53 And then I put them back into
49:56 a 375 to 400 degree oven for 15 minutes
50:00 and just let them crisp up a little bit.
50:02 Okay?
50:04 So these are ready to have our filling.
50:08 So I'll set this over right here.
50:11 And I'm gonna turn the flame up on this
50:14 because I want this to be boiling.
50:16 On the stove.
50:18 On the stove, this is just our water.
50:20 And I'm gonna start adding my ingredients.
50:24 I have the corn. Ready with this.
50:28 Oh, that looks good, doesn't it?
50:30 Oh, I love fresh corn on the cob, isn't it good?
50:36 Okay. That is so good.
50:37 Okay.
50:39 And tomatoes,
50:44 you can take our pinto beans.
50:47 You can drain them.
50:48 I didn't rinse them but you could if you want it.
50:51 I just don't.
50:54 I'm gonna break up this corn just a little bit.
50:57 I'd love to have seen little pieces,
50:59 the bigger pieces of the corn.
51:00 Yeah.
51:02 I'm leaving them some big
51:03 but I just didn't want them all.
51:05 Okay, because somebody like me when they eat this,
51:07 would go and pick out all the corns.
51:08 Hey, sis.
51:09 Just dump in the spices.
51:12 Okay, in here? All right.
51:13 And then I'm gonna put in
51:16 about two cups of our potato
51:20 because...
51:22 you could add more if you want it
51:23 but I think you won't,
51:27 the polenta won't cover it enough.
51:30 So what you could do is create a new recipe
51:34 with all the left over potato.
51:35 Okay?
51:36 So I don't take the...
51:42 I thought she'll see it.
51:44 I thought I'll...
51:45 Oh, she's kidding.
51:46 Oh, you know what I need you to do?
51:48 Dice that up for me, please.
51:49 Oh, please.
51:53 Oh, man.
51:55 Since you did that.
51:58 Say I really need that diced up.
52:00 So I'm gonna take two cups of this
52:06 and then what you do is
52:09 you're gonna take your polenta and this is instant polenta.
52:14 Polenta is just a 100 percent corn flour.
52:18 And this is an instant kind
52:19 and there may be different brands
52:22 where in the town you live
52:23 but this is the brand that's in mine.
52:26 I'm gonna turn my heat up way high
52:29 and you want boiling water.
52:33 And be careful 'cause this spits in bubbles and it hurts.
52:36 And it thickens quick.
52:38 Yeah, and it thickens really quick.
52:41 So we're gonna go ahead and start adding it.
52:46 I think, let me see, make sure I had the flame up.
52:48 Okay, so I'm gonna add the...
52:52 and add it slowly
52:53 and stir while you're adding it.
52:55 And I add it very slowly like this
53:00 and just let it...
53:02 because otherwise if you add it too fast,
53:04 it clumps.
53:06 And you do not want it do clump.
53:08 No clump people interfere. And you.
53:11 We have big clumps.
53:14 I love polenta.
53:16 As we stir that up.
53:17 I got your jalapeno in there, sis.
53:19 When we grew up, mom used to feed us with...
53:23 Italians call it Polenta
53:25 but mom called it cornmeal mush
53:27 and we grew up having cornmeal mush.
53:29 That's true.
53:30 And we all loved it.
53:32 And see how it's already getting thick.
53:34 And I still love cornmeal mush.
53:36 Our brother, Jim, loves cornmeal mush.
53:38 I love it.
53:40 And then that one way to do is after it's thickened,
53:42 you know, you refrigerate it
53:43 and then next day you can slice it off
53:45 and put in on your Cellpath or on a skillet
53:47 and then bake it in the oven.
53:48 It is so good. Oh, we love that.
53:51 Serve it with a little pure maple syrup over for breakfast.
53:53 Wow! It's that good.
53:55 And you wanna keep stirring because if you don't,
53:58 it will bubble up on you.
54:00 And it hurts. See how it's thick.
54:03 It's getting really thick and keep stirring it.
54:07 It's almost ready.
54:08 You wanna get it just a little bit thicker.
54:13 There you go.
54:14 Okay, throw it in here. Okay.
54:16 So now...
54:17 Let me hold it for here, sis.
54:19 Okay, let's put it in here.
54:22 That team work going on here.
54:25 Oh, you know what, I absolutely love this.
54:29 My favorite thing to do is to cook with my sisters.
54:32 Me too.
54:33 I absolutely love it.
54:35 And I think God...
54:37 What I love to is because I really love cooking
54:39 because they're always giving their opinions,
54:41 what do you think of this, is this too salty?
54:43 Is this too spicy? Is this that?
54:44 Some thing's missing in this,
54:46 what do you think I should add in?
54:47 That's just is so nice to be able to do that.
54:49 Hey, can you see this?
54:51 It's, we're mixing it all up like this.
54:55 Get it very mixed up
54:58 'cause otherwise you don't want to just have a big clump.
55:01 Okay?
55:02 And then you're gonna take a potato
55:05 and you're gonna fill it.
55:07 So and then after you fill it,
55:10 you're gonna put it back on your cookie sheet
55:14 and you will,
55:16 I spray it with a little bit of the non stick cooking spray.
55:19 And then you're gonna put it back in an oven.
55:21 You can either refrigerate it
55:23 if you're not gonna serve it that day
55:25 but if you're going to serve it right away,
55:27 put it in the oven at 375 degrees for it,
55:30 about 15 to 20 minutes.
55:33 And then I garnish it with a vegan sour cream...
55:35 In fact, let's take a look at your garnish right now.
55:37 And some salsa, avocado
55:40 and that's your Rockin' Potato Tacos.
55:46 Well, we have some cook books,
55:48 I think have we've six, isn't it?
55:49 Six cook books.
55:51 If you'd like to get one, here's how you can do it.
55:55 If you've enjoyed the recipes you've seen today
55:58 and would like to purchase your own copy
56:00 of one of their cook books including their new cook book,
56:02 Cooking with Kellogg's,
56:04 you can write to 3ABN, Post office Box 220,
56:08 West Frankfort, Illinois, 62896.
56:11 That's 3ABN, Post office Box 220,
56:14 West Frankfort, Illinois, 62896.
56:17 You can call (618) 627-4651.
56:22 That's (618) 627-4651.
56:25 Or if you'd like to contact the Micheff Sisters
56:28 for a speaking appointments or concerts,
56:30 you can do so at their website at micheffsisters.com.
56:34 That's m-i-c-h-e-f-f sisters.c-o-m.
56:43 Let's take one more look at the dishes
56:46 that we created for you today.
56:48 We have the Barbecue Chicken Tacos.
56:53 That's right and then we have the Sweet Tater Tacos
56:56 and my Breakfast Tacos
56:59 and our Rockin' Tater Tacos.
57:02 And the Hot Taco Casserole
57:06 and Homemade Corn Tortillas.
57:09 You know what,
57:10 I think this was a taco-rific program.
57:14 And we had a rocking good time.
57:18 If you have an idea for our program
57:19 you would like to see, write to us and let us know
57:22 and we would love to hear from you
57:24 and also to make your favorite.
57:26 Well, that's all the time we have for until now.
57:29 So until then,
57:30 may all your meals be seasoned with God's love.
57:34 Bye, bye.


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Revised 2016-09-26