Participants:
Series Code: TDYC
Program Code: TDYC016052A
|
00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:07 Hello and welcome to our 3ABN today, 01:09 cooking program. 01:11 We are the Micheff Sisters. I'm Linda. 01:14 I'm Brenda. And I'm Cinda. 01:16 And we are so excited you've joined us today, 01:18 because we have one special program for you. 01:21 Ooh, I love this one, because... 01:24 It is called Summer Picnic. 01:27 And it can be summer in your heart 01:28 anytime here, right. 01:30 That's right. 01:31 And it is actually summer somewhere in the world. 01:33 That's right. Every day. 01:34 Well, actually, when my little boy was younger, 01:38 we played picnic all the time 01:40 if it was raining or if it was winter. 01:42 I would spread a blanket down in the living room floor, 01:48 and we would take all the picnic stuff 01:50 and we put it out there and we just pretend 01:52 that we were having a picnic. 01:53 So you can actually have this picnic anytime. 01:56 That's right. 01:58 And can I just say 01:59 Linda your favorite picnic in your house 02:02 that's the only way I really like it to have a picnic. 02:05 And me, I love going to the mountains 02:08 almost every Sabbath we go to... 02:10 with that I'm home. 02:12 We go to the mountains, 02:13 and we have a picnic and then we hike. 02:15 You know we'll take a, you know, 02:18 10 or 12 mile of hike and oh, I love that. 02:21 But the best part of our living room picnic 02:24 is there's no bugs, there's no critters, 02:27 there's no mosquitoes. 02:28 And there's nothing 02:29 that's gonna jump out of the bush at you. 02:31 And besides that if you forgot something, 02:32 you just run back to the kitchen and get it. 02:36 Exactly, it's a picnic forever one. 02:38 Even high maintenance woman like me. 02:40 Joe and I went on the hike in North Carolina 02:43 just recently and I came he was a quite... 02:48 he was behind me and I rounded a bend 02:50 and there in the middle was the biggest black bear. 02:54 I'm not kidding that I've ever seen and he looked at me, 02:57 and I looked at him and then I did 03:00 what everybody who knows me would do. 03:07 I was like, oh, I got to quick take a picture, 03:11 and then Joel came on the bend and as I did, he was... 03:15 the bear was running off and Joel said, 03:17 "Seriously Cinda, 03:18 the best big bear is coming is looking right at you 03:22 and you take a picture." 03:24 He goes, "Why don't you just 03:26 like back up slowly or something." 03:28 I go, "No, I got a get a pic." 03:30 He's like, "You're just lucky the bear went the other way." 03:34 But just to set the record straight 03:37 I really do love all God's nature, 03:39 I love it all, I love all the critters, 03:42 I love all the scenery, 03:44 I love everything about the nature. 03:46 I... just my favorite way to experience it 03:49 is from a car window or a video 03:51 and then I'm really excited about it. 03:56 But we haven't have a lots of really fun things 04:00 that you can take on a picnic some ideas 04:03 that you might want to have on your summer picnic 04:06 and let's just take a look at some of those things 04:08 that we're gonna prepare today. 04:10 We're gonna start with my Walnut Farro Salad 04:13 and this has lots of colors, 04:15 Linda, you're gonna love this salad, 04:16 it's got lots of colors in there for you. 04:19 Oh, that's important to color your plate like a rainbow. 04:21 And then you also have... 04:23 Summer Slaw and there's a lot of good color in there too. 04:26 That is too. I love the pose on. 04:28 I was gonna say speaking of the rainbow, 04:29 it looks like a rainbow too. 04:30 That's right. 04:32 And then we're gonna have Berry Clouds in a Jar. 04:35 That sounds really nice. And know it's beautiful too. 04:39 Then we have Avocado Chicken Salad Sandwiches 04:42 and of course you all know 04:43 that's gonna be a vegetarian chicken, right. 04:45 There's no cloak, cloak in that. 04:47 And then we're gonna have Swedish Meatballs. 04:51 And we all know the burger gonna be vegan too. 04:54 Yes, that's right. 04:56 And so we're gonna start off with my Farro Salad. 04:59 Let me read the recipe for you. 05:00 For this you will need: 05:28 Now... That sounds good. 05:29 I love... 05:31 Now tell me what is, what did you say pharaoh, 05:32 are you talking about Egypt. 05:33 Farro, farro Farro Faro, farro and that's a chewy. 05:36 That's drained, right here, we'll just get a look at this, 05:39 it's very similar to brown rice. 05:42 You just taste it. 05:44 I'll let you. 05:45 No, it's a... I know I love it. 05:47 I wanted to get them a close, close up shot of this 05:49 so that we can see, you see how that. 05:50 It's chewy. It's good. 05:53 Is it like brown rice? 05:55 Kind of... 05:56 It's very similar to brown rice. 05:58 But it's thicker and as you can see the grains 06:00 are bigger and it's chewer. 06:01 And I love the flavor, 06:03 and it actually has a whole lot more nutrition 06:05 than brown rice. 06:07 Crunches, it crunches when you eat it, you hear it. 06:09 Uh, yes, that's lovely, lovely. 06:15 And so it's actually lot more nutritious than brown rice, 06:18 it is, it goes all the way back to... 06:20 There it goes all the way back to Bible times 06:23 and the soldiers used to take it with them 06:26 when they travel off to war 06:28 and so they would, you know, give this to the soldiers 06:31 because they had such a high protein in it 06:33 and it would sustain them for their, 06:35 for their main food source... 06:36 So very nutritious. So it goes way back. 06:38 Yes, uh-huh, so it's very nutritious. 06:40 I actually use it in place of brown rice most of the time. 06:43 I do too. 06:44 I have to try that out on my family. 06:46 And I put it in my rice cooker, 06:47 it cooks up beautiful in there 06:49 and it just comes out perfect every time. 06:52 So it's wonderful. 06:53 So this recipe I've already cooked the farro. 06:56 So it's already cooked and ready to put in. 06:59 Cinda, if you dice up an apple for me 07:01 and just in small little diced up pieces. 07:05 And this is a very light dressing. 07:07 Now this is a great salad recipe 07:09 because there's no mayo in it, and there's no, 07:11 nothing in there that's gonna go bad on you. 07:14 So and even if you're out in the sun and it's really hot. 07:17 It's not gonna go bad. 07:19 So while Cinda is dicing up the apples. 07:21 Linda, I want you to take our lemon juice, 07:23 our canola oil and also our salt 07:27 and just whip that all that in together 07:29 until that salt is all dissolved. 07:31 That's all the dressing it goes in there. 07:33 While she's doing that, we're going to just... 07:35 Three ingredients. For all of our... 07:38 You know that, this was three ingredients. 07:40 We're going to just put all the... 07:42 excuse me, sis, let me reach around you. 07:46 This is not a knife for cutting. 07:48 I need to go get my big knife, I can't do this. 07:51 Let me go and get my big knife. 07:52 Okay, so we have celery, 07:56 walnuts and at sometimes 07:58 if you want to add something different, 07:59 sometimes I like put the shelled edamames in here 08:02 and that is a wonderful edition to the stew. 08:05 I actually couldn't find those 08:06 so when I was making the recipe. 08:09 But I love edamames and I know it look better in there too, 08:13 okay. 08:14 I guess so. 08:15 So we're just gonna whip that together, 08:17 just toss it together 08:18 and then we're going to just add. 08:20 This is good. 08:22 Yes, you can... Yeah, that's good sis... 08:23 Just until the salts incorporated 08:26 and then we're gonna just drizzle this all over. 08:29 And it's so, it's just a light tahini dressing. 08:31 I do want to tell you though 08:33 that the acid or the tartness of a lime 08:39 differs from the type of lime and from lime to lime. 08:42 So you can taste it 08:44 and you might sometimes want to add 08:45 just a touch more lime juice 08:46 as if you have a really potent, you know, sour lime, 08:49 you're gonna want to stick to my recipe 08:51 'cause that's what it came out. 08:52 How is it? 08:54 She'll give me hard time about that. 08:58 But you know it depends on the tartness of the lime, 09:00 so we're just gonna throw this together 09:03 and while Cinda is finishing up cutting up the apples 09:07 and see how that's just beautiful in there. 09:11 I put... you now look at the color this adds. 09:13 I think I would like the edamames in there, 09:14 that would look good. 09:16 Yes, it's... yeah, 09:17 it really is good with that in there. 09:19 So anyway, in fact you know 09:20 we might just add that to the recipe 09:21 because I love it in there. 09:23 Just so just add that when you're writing it down. 09:25 Yeah, there you go, 09:27 Melissa, well, she's my sister in off camera here. 09:29 Melissa, will you make sure you add that to the recipe, 09:31 we'll make sure it gets on our website. 09:33 And if you want any of your recipes today, 09:36 and of course you are gonna want them, 09:38 you don't have to worry about writing everything down, 09:40 just go to our website MicheffSisters.com, 09:46 and you can see even the recipe picture 09:50 of what we're doing and the recipe is right there. 09:52 It's not a problem at all. 09:53 So this is tossed, it's ready to serve, 09:56 this is not gonna go bad. 09:57 It's just a nice light refreshing picnic salad recipe. 10:02 And oh, Cinda's gonna try it for me right here, so... 10:05 Oh, I just feel like you know I need to. 10:07 Okay, well you already taste it. 10:14 That's a really good sound 10:16 when you got two umm-umm that's a wonderful sound. 10:20 I'd like to show you. 10:21 We've got the package that's for our picnic, 10:23 it's got a little lid 10:25 that will underneath I have a setting underneath it 10:27 but it fastens on tight 10:29 and you put it in your cooler and you're ready to serve, 10:32 just bring a big serving spoon in 10:34 and that's all the rest to it. 10:35 I make that. 10:37 Well... 10:38 Well good. I'm glad. 10:40 Hope you do too. 10:43 Well, we have another salad coming up 10:44 and that's Summer Slaw. 10:46 Yes. 10:47 And for that you will need: 11:15 All right. 11:16 And you do have an array of color here, sis. 11:18 Yes, I mean I... 11:20 It's beautiful. 11:21 God gave us so many colors of foods to eat. 11:23 It's amazing that we just want to eat, you know, 11:26 browns and you know 11:30 colors that don't even look good together, 11:31 you know, because of snacks and different things, 11:34 crackers and chips and all that stuff. 11:36 And God gave us all these wonderful colors. 11:39 So we don't even have to worry about good nutrition. 11:41 If we have a lot of different textures 11:44 and a lot of different colors, we are getting good nutrition. 11:47 All right, go ahead and say it. We know you're dying too. 11:49 Color your plate like a rainbow. 11:53 Okay, we're gonna have some cabbage here. 11:57 Shredded cabbage and I love cabbage. 11:59 It's just I love it cooked, raw, in cabbage rolls. 12:02 My favorite way to have cabbage is cabbage rolls. 12:04 Yeah, I did too. 12:05 Mom makes a pot of cabbage rolls 12:07 every time I come home and it's my you know that... 12:09 I know I love cabbage noodle she makes too 12:12 'cause grandma used to always make that. 12:14 I know I love it too. 12:15 And this is red cabbage, see how pretty that is. 12:19 And then we're gonna add some shredded carrots to it, 12:24 and we're gonna add some chop spinach 12:29 actually just kind of in long little slivers 12:31 as much as we could. 12:33 Okay. 12:35 And, sis, if you could be getting your gloves on, 12:37 I'm gonna have you mix this all up. 12:39 Oh, that sounds like fun. 12:40 And then craisins or cranberries. 12:43 Yeah, they're dried cranberries. 12:47 Probably look like raisins 12:49 so that's why they call them craisins. 12:50 May be. They're crazy raisins. 12:55 And you can even put... 12:57 I like to put the color in mandarin oranges 13:00 because it just looks so pretty. 13:03 But you can put sliced apples in it, 13:06 you can put your favorite fruit and it's wonderful. 13:09 Okay. 13:11 You better rescue your walnuts over there. 13:16 Okay, how I make these walnuts. 13:19 I take a skillet, 13:21 all I do is pour the maple syrup in it 13:24 and you got the recipe for it but I put the maple syrup in it 13:28 and then you just put the walnut pieces 13:32 in the skillet. 13:33 And you keep cooking 13:35 until there's no more maple syrup in it at all, 13:38 and then you just take it, lay it on a tray and crisp up 13:41 and this is what it looks like, 13:42 and actually that's for the very top of the salad. 13:45 That's really good. 13:47 It makes of nice topping for a salad 13:49 and it's very easy to do. 13:51 Okay, you can go ahead and mix that. 13:53 Sis, if you can put all of this together 13:55 and whip the dressings. 13:57 She said, she needs energy to do this. 13:58 She might have to have a few more of your walnuts. 14:00 Oh my. 14:01 Okay, there you go. All right. 14:03 So we're just mixing the dressing. 14:05 Brenda's mixing the dressing. 14:06 Put your... I like vegenaise, 14:08 that's my favorite vegan. 14:09 They're great, mine too. I like the low fat vegenaise. 14:12 I do too. I love it. 14:14 That's my favorite. 14:15 And the maple syrup and the poppy seeds, 14:18 it just gives it a nice taste. 14:22 Okay, you got it all mixed, 14:24 you're gonna have a little more to mix in just a minute. 14:26 Okay. 14:28 You give me such a little bowl. 14:31 Well, yeah. 14:32 My goodness, you challenging me? 14:35 You've got, you've got a lot of... 14:37 Got a few, a little bit on the outside here. 14:39 Anything good. 14:44 It's good to love all the foods that Jesus made us. 14:47 It really is. 14:48 Okay. Okay, sis, here you go. 14:50 All right, here you're ready to mix. 14:51 We're gonna give you some more to mix in. 14:53 Here is the dressing 14:54 and the dressing is that simple. 14:56 This should be a good recipe to make with your kids. 14:58 Yes, it is. 15:00 'Cause they could, you know, get in there and mix it too. 15:02 I think all recipes are good for kids. 15:04 Oh, I do too. 15:05 There's always something that you can find 15:06 that they could do and learn 15:08 because if they're in the kitchen with you, 15:10 they're gonna learn. 15:11 That's right. 15:12 It's always easier to do it yourself as a mother, 15:14 you're like, okay, just let the kids 15:16 get out of the kitchen and let me get it done. 15:18 But that's not the way to really teach your children 15:21 how to cook or also help them instill the love of cooking 15:24 and the joy of cooking. 15:26 It's kind of a lost art. 15:27 No, it's a lost art. 15:29 I had a college girl come over to visit me. 15:32 She didn't know how to make to put batter in a waffle iron. 15:37 I looked at her and I go, "What are you serious?" 15:41 She says, "But we've never made waffles, 15:43 you just buy them in the freezer section. 15:46 Buying them in the freezer section 15:48 they'll have waffles there? 15:53 Yeah, it is a lost art even knowing 15:56 how to keep our house clean and little things like that 15:58 because that's something that it's not taught anymore. 16:01 Mom had a chart, we had, we had... 16:03 We had chores to do. 16:05 Chores every week, and it changed every week. 16:08 Okay, before you take your gloves off, 16:10 I'm gonna have you do one more thing. 16:13 I'm gonna take one of these plates, 16:14 just put our serving on here in the middle. 16:17 No, not... A small serving. 16:21 Just a smaller serving. 16:23 Okay, all right. 16:24 And then you're just gonna sprinkle a few 16:26 of these walnuts on top. 16:29 And it's ready for your picnic... 16:30 And it's ready, 16:32 it's ready for the picnic to hand to somebody. 16:34 Oh, well, okay I found somebody. 16:38 Wow, you had to look hard. 16:44 You got to eat a walnut with that though, 16:45 that's a trick. 16:47 So you got to have another bite now 16:48 since I didn't see a walnut on that fork. 16:52 Yeah, to get the whole experience, 16:54 to see the whole pleasure in your mouth that's got to, 16:55 all go together. 16:57 There's the moment. 16:58 All right. 17:06 Well, you know, what else is umm-umm-umm, 17:08 good and that's Cinda's berry in the... 17:10 Berry in the Jar. 17:12 It says Berry Clouds in the Jar. 17:13 You let me read that recipe, sis. 17:16 All right, for her cake you will need: 18:09 I love light and fluffy desserts 18:13 and I also wanted something really different 18:16 to take out to picnic and my family loves this 18:20 will take this on the boat even. 18:22 Oh, wow. 18:23 Last time we were on the boat, we took them. 18:25 And I named them. 18:27 Did you notice I named him Berry Clouds... 18:30 That's right. 18:31 Because I thought while you were out in nature 18:33 and they kind of look like clouds. 18:37 So... They're light and fluffy like clouds. 18:38 Now I'm gonna, I'm giving, 18:40 I'm gonna show you an easy cake recipe, 18:44 but you can use your favorite cake. 18:46 If you have one, a tried and true recipe that you love, 18:50 you can use that and you'll see 18:52 when we're assembling what I mean. 18:54 So this is a very easy one. 18:57 Linda will love this one 18:58 because you don't have to have gadgets for our cake. 19:01 Okay. All right. 19:02 Yeah, this is a good one... 19:03 I'm not a gadget lady. 19:05 You're very... 19:06 This is what Linda would use for her mixture... 19:08 Not electric gadgets. Exactly. 19:11 Not electric gadgets. 19:13 Just this is very familiar to you. 19:15 Yes. Okay. 19:17 So we're gonna put... 19:19 We're the gadget queens here and Linda is not, 19:21 she likes more simple things. 19:23 Well, if it doesn't have the motor to it, 19:24 then I like it. 19:25 Yeah. There's a new gadget I wanted. 19:27 Expect something's I like. 19:29 Oh, really? 19:30 Are you holding that on us? I like my ninja. 19:34 What's that? 19:36 No, no, it's not that. 19:38 Oh, not that ninja. It's a blender. 19:43 I mean you're wondering what that was too. 19:45 I didn't know. 19:49 Okay, so I'm gonna put my baking powder in here 19:53 and let me see, oh, baking soda, 19:55 this is baking soda baking powder 19:57 and then I have some salt. 19:59 And so that's gonna go in here. 20:01 You want to just stir it around a little bit. 20:03 I'll do it. 20:05 And then you're gonna add your wet ingredients to here. 20:08 Okay. 20:09 We'll need this for later so don't... 20:11 Okay, I won't touch it. Try not to spill that. 20:13 I won't, I'll behave myself. 20:14 You think you can handle that little lady? 20:16 No. Okay. 20:18 I should try partner. 20:21 That's right, pony. 20:25 Okay, we're gonna take applesauce. 20:28 Now the three of us girls love to make our own applesauce 20:32 because that's what we grew up doing with our mother. 20:34 Yeah, and I still make it with mom every year. 20:37 And Brenda and I don't live in Michigan 20:39 so we make ours together. 20:41 That's right. So we're with you in spirit. 20:43 My husband actually builds me an applesauce table 20:46 and measured everything just like we want it 20:49 where the pan is gonna be and where the, 20:51 you know, what do you call it, 20:53 it slipped off my mind but you know the apple grinder. 20:58 And we all do it. 21:00 It's just for that process and it's awesome. 21:03 It really does. 21:04 I said, I don't care how many times we move, 21:05 that applesauce table is coming with us. 21:08 You can use the sweetener of your choice. 21:10 I'm using Truvia 21:11 which is a Stevia product all natural. 21:14 And then, I like, 21:17 I wanted to do a coconut oil so this is a coconut oil. 21:23 It is... 21:24 You just like the flavor of it. 21:25 Well, it's healthy, you know, 21:28 and so I was trying to make it even healthier 21:30 so and this is the pure vanilla. 21:33 So you're gonna mix that up first 21:36 and just kind of whip it up. 21:37 That's more wet ingredients there. 21:40 I just find a way to keep you on the toes there. 21:41 I know but, that you add last. 21:45 This is that tip right there you're waiting for it. 21:47 There you go. 21:48 This is pure lemon juice, 21:49 I mix all this other stuff up first 21:51 and then I add the lemon juice 21:54 and now if you'll add the flour. 21:57 You don't use electric mixer with this 21:59 and you don't beat it all the time, 22:00 I mean you don't beat it a lot. 22:04 You just want to get it mixed incorporate 22:07 the dry ingredients into the wet 22:10 and so it's very simple. 22:14 This is also an awesome recipe for your kids, they can, 22:19 it's an easy recipe so they can even, 22:21 you know, if you're getting some that already know 22:25 how to read they can even do this by themselves. 22:27 Well, my grandsons live near Cinda, 22:31 and they actually call her Aunty Cida, 22:33 and she has them before she would, you know, 22:37 let them take a box mix and make a cake or whatever 22:40 and now oops, sis, obviously now if that happens 22:43 and it's a clean counter. 22:45 Clean counter. There you go. 22:47 And what she does is 22:48 she just recently told my youngest grandson, 22:50 he doesn't get to have any more mixes she said, 22:52 "You got to read a recipe, " and I love that. 22:55 Yep. 22:57 I said you can read now Jaso. 22:59 His name is Jason but I call him Jaso. 23:02 And I said, "You can read now so you can take a recipe." 23:08 And you know he really did, I gave my cake recipe 23:11 and he did it all by himself and did an awesome job, 23:15 and your older grandson Michael, 23:18 he can now make a pie all by himself. 23:20 Wow. 23:21 He was so excited he goes, "Aunty". 23:23 He goes, "Let's make a pie, " and then he goes, 23:27 "When Uncle Joe comes home, he can have a piece." 23:30 And he was, "I want to make it all by myself." 23:35 And I said, "Okay, you make it all by yourself." 23:37 And he did awesome. 23:38 So you know the more you encourage your kid 23:41 to be in the kitchen, the better it is. 23:46 Okay, sis, if you want to spray this pan. 23:48 Okay. 23:50 And see we did not mix that a lot. 23:52 So it's a thicker batter. It's a thick batter. 23:54 See how thick this is, it's a very thick batter. 23:57 Now if you... 23:58 I used a 11x7 pan. 24:02 But if you can also use this in a 9x9 if you wanted. 24:07 I'm going to run a double recipe 24:08 if you did that. 24:10 A 9x9? Uh-huh. 24:11 Of the square? Yeah. 24:13 You probably. 24:14 You just wouldn't have to bake it as long. 24:15 Yeah. 24:17 So now I'm just gonna spread it out 24:21 and you don't have to... 24:23 You don't want to do like mash it down or anything. 24:29 We're just going to gently spread it out. 24:32 Just be patient. Okay, I'm being patient. 24:35 Little lady, you stay on the horse. 24:38 Okay, I'll try to hold my horses. 24:41 Slow and steady just hold on to the reins 24:44 and don't fall off. 24:45 I got it. 24:46 At the ranch we do need things a little different. 24:50 I wish I had a cowboy hat to put on your head. 24:55 Well, I'm sure Trinity's got one, 24:56 she can borrow our cam... one of our camera girls. 24:58 We are so excited 24:59 because our special friend Trinity 25:02 is in the studio with us today, so Tri... 25:04 We have a awesome crew. 25:06 This cake is just for you to try. 25:07 We have an awesome crew. 25:08 You kidding, we're gonna let our whole crew try it. 25:12 That's right. They're great. 25:13 Coming to that every time anyway. 25:15 That's right. You know. 25:17 Okay, so you want to just keep moving it around. 25:21 I'm doing a little slow here. 25:24 I wasn't gonna say anything. 25:26 Well... 25:30 You need to speed here or it's up then. 25:33 Okay, I'm sorry. 25:34 She's lost. 25:36 Just ask her, don't want you over there but... 25:38 There you go, okay, 25:40 you just want to spread it around like that. 25:42 You don't have to press it down, very good. 25:45 And now if you want to put it that in the oven. 25:48 Okay. Thank you. 25:50 And I have one, put that in the upper oven. 25:52 Oh, okay. 25:54 Because I have that one 25:55 that I've already baked ahead of time 25:58 that you can see what it looks like 26:00 and that we can use in our samples. 26:04 Okay, I'm getting messed here. 26:07 Okay, be careful. 26:11 Okay, set it right there and they will be cool in time 26:13 and I just take a knife 26:14 and just put a knife in the center. 26:16 We're gonna cut that up, so I'm not worried about, 26:18 you know, it looking good, 26:20 so I just put a knife in the center. 26:21 When it comes out clean, it's done, 26:23 you do not want to overdo this, okay. 26:26 Now for the filling, I'm gonna use a pudding mix. 26:32 Now I... 26:34 Now I got to admit that when she first told me 26:36 she was using a Jell-O pudding mix, 26:37 I was like, "What? 26:39 Wait a minute. You can't do that. 26:40 That's not vegan." 26:42 And I have to say I stand corrected. 26:44 It is totally vegan. 26:47 Because I... 26:48 And let me move it a little bit. 26:50 Oops that way, there you go. 26:52 It's totally vegan, 26:54 and which was made it so easy for me. 26:58 So we're going to... 26:59 If you want to find out if the product is vegan, 27:01 what do you do? 27:02 I Google it. 27:04 I Googled it and I even went on PETA website 27:07 and it was PETA approved 27:08 so I figured that was good enough for me. 27:11 But, actually I did even a whole lot of research. 27:13 If you could get me the coconut milk, sis? 27:15 Okay. 27:16 And the secret is 27:20 it says right on the box do not use soy milk. 27:23 I tried almond milk, 27:25 it didn't work as good with almond milk 27:27 but it worked beautiful with coconut milk 27:29 and not the canned coconut milk. 27:32 This was the coconut milk... 27:35 Do we have another spatula? 27:37 This was the coconut milk that... 27:43 In a carton just like the other soy milk. 27:45 Comes in the carton just like the other milk alternatives 27:49 like the almond and the soy. 27:51 Now you're using that vanilla, all right, see. 27:52 Now, I'm using the vanilla. 27:54 And I was patient holding my horses. 27:57 And, Linda, I don't want you to have that left off feeling, 27:59 so start on the low. 28:02 I'm standing back. 28:03 Start on the low. 28:05 Here we go, sis. 28:08 We're standing back. 28:10 I'm not that dangerous. 28:12 Okay, know what, I put it on high? 28:14 Oh, now, we're standing back. 28:19 Okay, okay. 28:21 Oh, no, you fall off your horse. 28:24 Okay. 28:27 It actually thickness up pretty fast. 28:28 Oh, it got me right in the eye. 28:32 I thought you're pretty careful over there. 28:34 I though so too. 28:35 You don't have to whip it around quite so fast, 28:38 very gently. 28:39 That might help. So steady as she goes. 28:41 You try to create your own whirlwind here. 28:44 You know, we don't need a whirlwind. 28:47 Okay. 28:48 You gonna give it just for a couple of minutes. 28:51 A couple of minutes, sis. 28:52 What? 28:54 Why did she choose again you doing that job? 28:56 And while you're doing that, I'm gonna get a... 29:01 in refrigerator, 29:03 I have a non dairy whip topping. 29:09 This is a non dairy whip topping 29:11 that we're gonna mix into it. 29:15 Okay. See how it's thickening up. 29:16 Yeah. 29:18 Oh, I forgot the secret is also with the coconut milk. 29:22 You want to add, 29:24 the box will call for two cups of milk. 29:28 I added one and a fourth cups of coconut milk. 29:32 So you don't add as much 29:36 and it thickens up beautifully. 29:40 See how it's thickening up, it's looking good. 29:45 Better now? Not yet. 29:49 Little whitey? 29:50 Yeah, I got to have you just a little bit patient 29:54 here on the ranch. 29:55 Holding on to my horses right here. 29:56 That's right. 29:58 There she goes. 29:59 Why don't you just look at those clouds up there 30:01 while we're doing this? 30:03 Oh, yes, it's lovely. 30:05 You could think of a cloud dessert. 30:09 Our child in us has never left us, 30:11 we used to use our imaginations like that a lot. 30:16 Well, we did make up our own games 30:18 and our own toys because mom, dad 30:20 couldn't afford any, you know... 30:22 No... The stuff you buy in the store. 30:23 So... 30:24 We made our dolls out of Hollyhock flowers. 30:26 I was just thinking of that, Hollyhock dolls. 30:29 And you know we had just as much fun as anybody 30:31 that had every new play out there. 30:33 We got a big box. 30:35 If somebody came home with a big box, 30:37 that was, that lasted for a long time. 30:39 You remember the neighbor lady found out we didn't have dolls, 30:43 so she gave us each a little doll? 30:45 Little tiny doll. 30:46 A little storybook doll and she gave us, 30:49 I don't have mine, I wish I did. 30:51 I have mine. Yeah, you have yours. 30:53 Yeah. 30:54 But not actually, I don't have it anymore, 30:56 I want to be honest. 30:57 Just last week I gave it to my daughter Becky. 31:03 That lady, she felt, she couldn't believe 31:05 that we didn't have any doll. 31:08 Okay, I think we did a fine job. 31:11 Wow. That's noisy. 31:15 That actually helps to appreciate quietness. 31:18 Yes, what! 31:20 Okay, so now we're gonna gently take our non dairy whip topping 31:25 and you don't have to use all of it if you don't want, 31:28 and we're gonna just fold this in. 31:32 And while I'm folding this in... 31:34 There's your curl, right there. 31:36 There you go. 31:38 While I'm folding this since, sis, 31:39 can you bring us each a jar. 31:43 Here you go, sis. And can you cut that cake? 31:47 I can. Into six sections. 31:50 Melissa, can I have a knife please? 31:52 This usually will make six jars. 31:54 But if you want to make yours... 31:57 So can you... 31:59 Oh, she's getting me. Melissa's getting me a knife. 32:01 Into six sections. 32:02 Okay. 32:04 Now... 32:05 And you'll crumble it or... 32:07 You will crumble... 32:09 Well, we're actually gonna put little bit of cream 32:12 in the bottom of each jar. 32:14 So let me do that for you. 32:16 Put a little bit of cream in the bottom. 32:19 Okay, hold on. 32:20 So six... 32:23 Six pieces. 32:27 'Cause you're gonna use a piece for each jar 32:34 and I don't think you. 32:36 Where's the jar? Oh, here. 32:38 Okay, so... 32:40 You don't need this? Get me a plate place. 32:42 I'm not sure but I don't think so. 32:44 So here's a little bit of cream in your jar. 32:47 Okay, now you're going to... 32:48 I'll set it on that. 32:50 Half your cake and put half in on that. 32:55 You break it up. Our counter is clean, sis. 32:57 You break it up? 32:58 Break it up, so now what you do, 33:00 can you see this? 33:01 You're gonna break it up. It's very moist cake. 33:04 Isn't it moist? 33:06 I'm surprised. 33:07 You can go ahead and sneak a little taste if you want. 33:11 That's all right. 33:12 I think you are our taster on the program, right? 33:14 Isn't that right, viewers? 33:15 She is our taster on the program. 33:16 She does a mighty fine job. 33:19 All right, so we're just... 33:20 How much of this? 33:22 Just half. Okay. 33:24 Put another little dollop of cream. 33:25 Oh, I'll always put... 33:26 Oh, here's... 33:28 Yeah, I broken it in half for you. 33:29 Okay, okay. 33:30 Now chose whatever fruits you have, 33:32 I've got a little bit of cream. 33:34 I want to put my fruit next and then my cream. 33:37 You can do that too. 33:38 You can do... Where's the spoon? 33:40 Here are some fruits. 33:41 I'm gonna put these in the middle. 33:42 Can you guys reach them all? 33:44 Yes. 33:45 So you want to put your layer 33:47 whatever fruit you want in the jar. 33:51 I love blackberries. 33:53 My husband has blackberries, he's got raspberries, 33:58 he's got blueberries. 34:00 And then press it down a little bit, 34:02 otherwise you won't get it in. 34:03 So see how I'm pressing it down a little bit. 34:05 I'm pressing it down. 34:07 Okay, and then you put your other half of cake in. 34:10 Okay. 34:12 And then more cream or any layer, 34:14 anyway you want your layers, you can do it. 34:17 Okay. 34:19 This cake is nice and moist. Isn't it? 34:21 For being such a thick batter... 34:23 I know, I was really surprised. 34:25 Yeah. See how full this gets. 34:28 And then all you have to do is put your lid on 34:34 and you and make sure 34:35 you keep these in a cooler, of course. 34:37 Okay. 34:39 And... Leave some of the cream on it. 34:40 Okay, there you go. 34:44 And now some fruit, you got cream. 34:49 And then all you have to do... 34:51 This is fun. 34:53 Is eat it. 34:55 And she's got some already over there for you to see. 34:58 How beautiful those look and they transport really easy 35:02 and everybody has their own little individual dessert. 35:05 Well, coming up next 35:07 is my Avocado Chicken Salad Sandwiches. 35:10 Let me read the recipe. 35:12 For this you will need: 35:49 Now this is a sandwich that can binge on a picnic, 35:53 for your lunch at work. 35:54 Packing for the kids for school or anytime actually. 35:57 'Cause sandwiches are good, 35:58 in fact if you're asking our daddy... 36:00 Oh, my. He loves them. 36:02 Sandwiches are for every meal. 36:03 Every meal, he likes the sandwich. 36:05 Mom can fix him the awesome meal 36:07 and then he'll say, 36:08 he'll get up and make himself a sandwich on top of that. 36:10 But you know what? Then there is Linda down here. 36:13 Just like daddy, just like daddy. 36:14 When it's her turn to cook 36:16 will fix us spaghetti sandwiches. 36:18 Yes. 36:19 They are wonderful, 36:20 don't knock it till you tried it. 36:22 No, they really are good. 36:23 Just spread a little vegan mayonnaise on your bread 36:25 and put that spaghetti mixed with the sauce 36:28 in your sandwich. 36:29 Oh, my, they're so good. 36:31 Yeah, I love it. 36:32 So she used to do them, but she's a lot like daddy. 36:33 She puts everything in bread. 36:35 Everything in bread, loves it. 36:36 But I don't eat as much bread as I used to. 36:38 It's kind of like the Hungarian thing that, 36:40 and she know we're Hungarians so... 36:42 Yeah. 36:43 All right, well, to start with this recipe, 36:45 I have already put our soy curls in here 36:48 with the hot water and the McKay's 36:49 chicken style seasoning... 36:51 Oh, yeah. It's hot. 36:52 And so it's soaking up in there. 36:53 So you let them curl. We'll let them soak up. 36:55 But I did have some, I want to just show you 36:58 maybe I'll put some here on the plate bread 36:59 and we can get our breads are direct in there. 37:01 If we could just get a shot of that to see, 37:04 you can see what they look like. 37:06 They're hard. 37:07 And then I want to show you how they snap. 37:10 I'm gonna put this down here, so that they snap in two. 37:13 So what I do since they come in big pieces like that, 37:17 I want small chicken pieces, 37:19 so to me it's a lot easier to just snap them 37:22 in two like this before you put them in that water 37:24 and if you forget that point, 37:26 otherwise you're gonna get 37:27 really big pieces of chicken in your sandwich 37:30 and I don't really like that. 37:32 You can put that... 37:33 I can just do out that, sis. Oh, no, no, no, mom's watching. 37:37 Set it aside. 37:39 Sorry, it's my fault, I told her to do it. 37:42 I need the plate though. 37:45 Okay, so what we're going to do 37:47 as far I was having, you know, put it aside for us, 37:52 so while that is soaking up there it's what it does is, 37:55 I'm seasoning it with that 37:57 McKay's chicken style seasoning. 37:59 So that is in there soaking. 38:02 One thing I love about soy curls, 38:03 first of all this gluten free 38:05 for those that are gluten intolerant. 38:06 They dehydrate. 38:08 And they dehydrate, they... 38:09 you do keep them in your freezer though, 38:11 I know some people will say put them on your shelf 38:13 and I have had some go bad on me on my shelf. 38:15 So I do put it in my freezer to store, 38:17 'cause I love it ahead a time. 38:19 But I can use this for soups, 38:20 I can make it be like a vegetarian beef product 38:23 where just season it with beef seasoning. 38:25 So you can, and it has a nice chewy texture to it, 38:28 but if you don't have that in your area 38:30 or you have a favorite meat substitute, 38:33 use what you're happy with. 38:34 Okay, but try this, it's really good. 38:37 All right, so now Cinda is over here gonna make, 38:40 she's gonna put our cannellini are great, 38:42 I think these are great northern beans, 38:43 that have been drained and jalapenos 38:47 and salt and lemon juice, it's really simple. 38:50 Linda, I'm gonna have you 38:52 if you just slice open that avocado for us, 38:54 and we're gonna just mash it here on the plate together. 38:59 You just wanted this puree grade? 39:01 Yes and it doesn't take long at all. 39:04 Okay, and I'm just gonna get a... 39:09 Are you gonna grow an avocado tree or anything? 39:11 No, we can throw the pit out and we'll just put this, 39:15 scrape all this of and... 39:18 Are you saving this? 39:19 And there is always a couple, 39:21 it's weird nowadays to find a... 39:24 Can you get rid of that for me? 39:25 Here's a... 39:27 to find an avocado that's perfect. 39:28 Sometimes it will be like some little black spots, 39:30 if that happens, the avocado is still good, 39:33 you use the rest of it. 39:34 So what I do is I just take them out 39:35 and put it in there. 39:37 You never know. 39:39 And so you can do one or two things, 39:40 you can either mash the avocado 39:42 or you can just go ahead and put in the food processor, 39:45 which I'm gonna do right now, I just decided. 39:47 Whoa! 39:49 Just made a mind 'cause you can do either one. 39:51 But you're doing such a fine job. 39:53 Fine job she's doing over there. 39:56 Thank you. 39:57 And so just mix that up and then, 39:59 Linda, can you drain our chicken for us? 40:03 All right. Okay. 40:04 I'm gonna take it to the sink and drain it. 40:06 Yeah, there you go. 40:09 And we'll put this, 40:10 let me just get rid of this over here. 40:14 And that's good, that's all we need, 40:17 that perfect. 40:19 So now Linda is gonna put our chicken in here 40:21 and then we're going to just mix up those ingredients, 40:25 it's really a easy recipe to make. 40:28 And I love the red color of the red peppers 40:30 and it gives it a little bit of a crunch 40:32 and the celery gives us some crunch 40:34 and I have green olives with pimentos, 40:38 that just add a nice spicy flavor to it. 40:41 So we're just gonna put that in here 40:43 and you can take that away. 40:45 And so now, look at our chicken in here, you see. 40:49 I probably got it little that was not quite, 40:51 if it's too big, you can do like this, 40:53 you can just, you know, tear it in half, 40:55 you could tear, it's real easy. 40:56 Or you can put it on the board 40:58 and chop it a little bit if you want. 40:59 But that's really good right there. 41:02 Now what we're gonna do, Linda, 41:04 is just gonna throw all those in there 41:06 and, Cinda, you can go ahead 41:09 and put the dressing in there and you can... 41:13 So we got the celery and the red peppers. 41:15 That's right. 41:17 And that avocado mixture is just... 41:22 the lemon juice in there helps to keep it green and... 41:27 so you can save a little bit for later if you want, sis. 41:32 There you go, that's good. 41:33 All right and so we're just going to toss that together 41:37 and now you can use a bread that you like. 41:41 You can use buns, 41:43 you could put it on a hamburger bun 41:45 if you want to, you could put it on. 41:47 I've chosen some wheat bread. Hot bread. 41:49 And actually I do need that, 41:51 Cinda, would you cut us out some slices of bread? 41:55 And... You need the cutting board. 41:57 I'll help getting the cutting board right here. 41:58 Thank you. 42:00 See, Melissa gave me a cutting board. 42:01 Now I know why I got that board on, 42:03 she is thinking about this see, she tries to... 42:05 She's always thinking ahead. That's right. 42:07 Okay, so now this is all ready and here we take our bread, 42:14 and I've got some whole grain bread here 42:16 and we're just going to put it right like that and sis... 42:23 Thank you. You get to do the honors. 42:24 Here's your, drum roll, here we go. 42:29 And... 42:35 Is it musty? 42:37 Must have some more? 42:41 That's what our daddy always says, 42:42 "It's kind of musty, must have some more." 42:46 I get that from dad. Yeah. 42:48 Because he will, he'll act like he's not sure 42:50 and then he takes another bite. 42:52 Well, then you got to take another bite, see I can't... 42:56 so? 42:58 Do we have a winner? 42:59 Got a winner. 43:00 All right, well, we have some already prepared for you, 43:02 you get to see, I've got some pretzel buns 43:03 that we put some in, some Ciabatta bread 43:08 and also our whole grain bread 43:09 and you can take a look right now, 43:11 we have it already for you. 43:14 That's delicious. 43:15 And you know, what's gonna go along with that? 43:17 It's gonna be awesome is Linda's Swedish Meatballs. 43:21 Okay, let's read the recipe. 43:22 For that we will need: 44:10 I have always loved mom's meatballs. 44:13 Ah, me too. Me too. 44:15 And this is kind of a spin off of that, 44:18 but it's a little different and... 44:19 We could say mom's actually made many kinds of meatballs. 44:22 Yes, she has. 44:23 So there chances are, 44:24 I don't think I have made a meatball, 44:26 I mean tasted a meatball, mom's I didn't like. 44:28 I know. I know. 44:29 I think I like everything she makes. 44:31 Yeah. 44:34 What we are trying to say is we have an amazing mother. 44:38 That's right. Yeah, we love you mom. 44:40 Love you. 44:41 But this one is a little bit different 44:43 because it's gluten free. 44:45 If you have to get a special kind of oats 44:48 for your gluten free, 44:49 if you needed then just take your gluten free oats 44:54 and if you can't find quick oats. 44:56 I'm gonna put that in my bowl. 44:57 Can I start putting my sauce together with you? 44:58 In just a little bit. Okay. 45:00 If you start getting the quick oats 45:02 and you can't get them gluten free, 45:04 like some people can use these 45:05 that are gluten free and some can't. 45:08 Just put them in your blender and blend them up a little bit 45:10 and you'll have like a quick oats. 45:12 Then that will be better for that. 45:14 Okay, I'm putting this in here along with my nuts. 45:17 I choose to use pecans today and my nutritional yeast. 45:21 You make Brenda happy. 45:22 That's your favorite kind of nut. 45:24 I love pecans. 45:25 And so what we're gonna do... 45:26 From what part of the country you come from, 45:28 I've been told it's pican or pecan. 45:31 Okay, whatever. 45:32 I'm gonna leave that mixed up right there, 45:34 and then Brenda is going to start 45:36 making her own barbeque sauce. 45:37 We're gonna take... 45:39 I'm actually making Linda's barbeque sauce. 45:41 Exactly. 45:43 It's gonna be two cups of tomato sauce. 45:46 We're gonna have some apricot jam. 45:49 We're gonna put Bragg's liquid aminos in it. 45:52 Okay. 45:53 We're going to have some lemon juice, 45:56 some red pepper flakes and some seasoned salt. 45:59 So she's gonna add all of that and cook it up and stir it. 46:03 It will get little bubbly but she'll turn it down 46:05 and let it simmer. 46:06 And this is a fruit sweetened apricot jam. 46:09 I love apricots puree and I dearly love apricot jam 46:12 and my very first trip to France, 46:16 I've tasted there apricot jam over there and I loved it, 46:20 loved it so much, 46:21 I think I threw out half the stuff from my suitcase 46:23 to bring some bunch back with me only to get home 46:27 and find out that my local grocery store carried it. 46:33 So do Walmart. I was like seriously. 46:36 You know, I can't believe it. 46:38 So over here we're gonna have Cinda. 46:40 Oh, that's me. 46:42 That's you. All right I'm here. 46:43 We're gonna have her whiz up the onions. 46:44 Now these are pre-cooked, 46:46 I like them pre-cooked but you don't have to, 46:48 just put raw onions in them and... 46:50 We call them Micheff Sister's onions 46:52 because they are pre-cooked till clear. 46:53 And well done. 46:55 And we didn't have the Mori-Nu-tofu 46:57 but you can use the regular block tofu. 47:01 Water packed tofu. 47:03 Water packed tofu. Put that in there. 47:05 Then would you want to use that extra firm or that silken? 47:07 It doesn't matter. Any kind. 47:08 I almost always just get extra firm 47:10 because I can just use it for anything then. 47:13 And tofutti better then cream cheese. 47:14 That's right. 47:16 We'll out that in, the whole carton. 47:17 And then we're gonna also put in some Bragg's liquid aminos 47:23 there and we've got our seasonings. 47:29 By the way can I just, 47:30 I forgot to mention about my soy curls. 47:35 I've used it before in the program 47:37 and people have asked me what type they are 47:40 and how do you get them. 47:41 So I want just to share it with you 47:43 that they are brought by Butler Foods out of Oregon 47:46 and you can even order and have them shipped to you 47:48 if you have a hard time finding in your area. 47:50 But I just want to let you know that. 47:52 Okay, while she was sharing that with you, 47:54 we put in the McKay's chicken style seasoning too. 47:58 So it's all in there. Cinda's gonna whiz it up. 48:00 When it's all creamy, she's gonna add the spinach 48:05 and she's gonna just chop it up a little bit more. 48:15 Perhaps I'm gonna try. 48:17 And she might have to stir it a little bit. 48:23 I think I definitely gonna have to stir that. 48:24 Or stir that thing a lot. 48:29 You can also use a food processor 48:31 which probably in this case might have worked even better. 48:35 But there it goes. 48:36 Oh, don't you worry, I will get at this. 48:44 There it goes. 48:52 Dog it, sis. 48:54 What? 48:55 Dog it! 48:59 Okay, it's pretty much mixed together 49:01 except just for the seasoning. 49:02 Let me just do one quick. 49:04 So we're gonna go ahead and put our spinach in. 49:07 We put some chop spinach 49:08 but we just wanted a little bit more. 49:10 Here we go. 49:17 Might have to stir the spinach. 49:24 I guess food processor would be good for this job than this. 49:27 Yeah, I've used either. 49:29 So my blender at home just, 49:31 I think works a little bit better. 49:33 This is a Vitamix though so it should get the job done. 49:42 It's struggling today. What? 49:44 Okay, let's stir it all up in there. 49:47 Yeah, stir it all up. 49:48 Push it down and it's just about done. 49:51 We're just about ready for it. 49:55 Don't you worry, we'll get it. 49:56 And it doesn't matter if you do not have a blender 49:59 or a food processor or anything. 50:01 I just grind everything up fine. 50:09 Hey, that's good. We can put it in here now. 50:13 Cinda's determine to make that work. 50:15 Hey, I was gonna get the job done. 50:17 That's why we give the job to her, 50:19 'cause she's gonna get it done. 50:20 That's right. 50:21 Okay, now... 50:27 Okay, we'll gonna get this done here. 50:29 Let me just scoop some more while you're stirring. 50:31 Yep, I can do that 50:33 and basically we're gonna mix it all together. 50:36 I actually mix this up the night before 50:39 and then I put it together. 50:41 I mean, I bake it the next day. 50:43 You can do that or you can do at the same day. 50:46 It soaks up and it gets all the flavors through it, 50:50 so I like to make it, put it in refrigerator, 50:52 make it up the night before 50:54 even and I put it in the refrigerator. 50:56 And so all you're gonna do at this point 50:58 and it will soak all this up if you do make it like that. 51:03 So we're gonna do that and then all you've to do, 51:07 the sauce is all made. 51:09 We have another half a cup. 51:10 So we're gonna roll this in a ball. 51:11 We're gonna roll this in a ball... 51:14 I'll get a little bit more. 51:16 We're gonna roll it in a ball 51:18 and we'll just do one over here for you real quick. 51:21 And we'll roll that in a ball and we just put it on a... 51:24 I like to use a silpat but if you don't have them, 51:26 just spray your pan, when they're all sprayed... 51:29 This will make a hundred of these little balls 51:32 and they're about a teaspoon a piece 51:34 and they do well like that, so... 51:36 I'm gonna turn this because I want to show you 51:38 what the silpat is down here, 51:39 people have asked us what it is, 51:41 we keep talking about a silpat. 51:42 It's made in France. 51:44 It's a mat and it will roll 51:46 and you don't have to use any oil 51:48 or spray or anything on the bottom of... 51:49 We get ours on Amazon, that's where I got mine. 51:51 Yes, so. And the sauce is made. 51:53 How long you bake it? 51:55 We bake it for 350 degrees 51:57 and it usually bakes about 45 minutes 52:00 somewhere in there, sometimes 50, 52:02 just, you'll be able to tell, 52:04 they'll be kind of gold and all the way around. 52:06 I sprayed the tops of them. 52:07 Oh, like Cinda's going on further. 52:08 And here is some that's already made. 52:12 And you put the... 52:13 when it come out of the oven, you put them in your pan, 52:16 put your barbeque sauce on it 52:17 and just bake it until it's hot and bubbly. 52:20 This really good. 52:22 Well, my sisters and I have six cookbooks out. 52:26 And right now, we'll like to show you 52:28 how you can get all six. 52:32 If you've enjoyed the recipes you've seen today 52:34 and would like to purchase your own copy 52:35 of one of their cookbooks, 52:37 including their new cookbook, Cooking with Kellogg's. 52:40 You can write to 3ABN PO Box 220, 52:43 West Frankfort, Illinois 62896. 52:47 That's 3ABN PO Box 220, West Frankfort, Illinois 62896. 52:53 You can call (618) 627-4651. 52:57 That's (618) 627-4651, 53:01 Or if you'd like to contact the Micheff Sisters 53:04 for a speaking appointment or concerts, 53:06 you can do show at their website 53:07 at MicheffSisters.com. 53:09 That's micheffsister.com. |
Revised 2016-09-29