Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016053A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:08 Hello, and welcome to our 3ABN today, cooking program. 01:11 We are the Micheff Sisters. I'm Linda. 01:15 I'm Brenda. And I'm Cinda. 01:18 And we are so glad you joined us today 01:20 because we have one of our 01:21 favorite programs planned for you. 01:23 In fact, I think every single one of us 01:26 are nuts about the recipes today. 01:28 Because it is nuts about peanuts. 01:33 And peanuts is my favorite nut. Of all the nuts, 01:37 peanuts is my favorite. 01:38 And it's a close second for mine. 01:40 I still like the pecans but, oh, peanuts, you just... 01:43 Who doesn't love peanuts 01:44 and unfortunately I feel really bad 01:46 for the people who're allergic. 01:47 I was just gonna say, I am really glad 01:50 that I don't have a peanut allergy. 01:52 And I know that in our Tiny Tot kitchen I've had to, 01:56 you know, not have some kids on the show 01:58 because they have a peanut allergy, 02:00 when I'm having that kind of a recipe 02:03 and I felt so bad for them. 02:05 But sis, I love how you've actually changed a recipe. 02:08 So for if there was somebody with allergy, 02:10 you took that recipe off 02:11 and you just did that mouth on the spur of the moment 02:14 so they could be on the program 02:16 and I really love that about you. 02:18 They'll say... Lucy would say... 02:21 Lucy Neuharth, helps me in the Tiny Tot kitchen 02:24 and Lucy and... 02:26 I'd say, "We can't do this recipe." 02:28 And Lucy go, "What are we gonna do?" 02:31 And I said, "Just bring me some stuff from refrigerator. 02:33 I'll come up with something." 02:37 We're talking about Lucy Neuharth who is our... 02:39 She's actually our wardrobe director 02:41 for 3ABN Kids Network 02:43 and she does all our Bible costumes and... 02:45 Beautiful. 02:47 Yes, and just amazing so if you look at all of that, 02:49 the Bible stories on Kids' Time all those costumes 02:52 that really just make that program what it is, 02:54 it's a really huge thing to Lucy 02:56 'cause she not only designs them 02:59 but sews them herself. 03:00 So that's pretty amazing and then she comes 03:02 and help Cinda on Tiny Tots. 03:04 And in our Tiny Tot kitchen, Lucy's my right arm. 03:08 I just couldn't do without... You know, and also... 03:10 And Dick, her husband, Dick. 03:11 Her heart is so big, 03:13 she actually donates the costumes. 03:14 I mean, they're beautiful. 03:18 She donates a lot of the food 03:19 and supplies for our Tiny Tot kitchen too. 03:22 So... Her and her husband Dick. 03:24 So we are just really thankful to Lucy, 03:26 she is a precious friend and Dick and we love you guys, 03:30 very, very much. 03:31 In fact, she's the one that why we have 03:33 our Micheff Sister apron, so thank you, Lucy. 03:36 We love you, Lucy. 03:38 Well, we're gonna start today 03:39 with our Thai Sweet Potato Veggie Burgers 03:44 but before we do, I really think 03:46 we should let everyone have a look at 03:48 all of the recipes we're gonna do today. 03:50 Okay. What do you think about that? 03:51 So we're gonna start off with my Thai Veggie Burger... 03:56 Sweet Potato Veggie Burgers. Oh, right. 03:58 We don't wanna forget those sweet potatoes in there. 04:00 Oh, and they look so good. 04:02 They do. And then... 04:03 And then we're gonna do our Peanut Caramel Corn. 04:06 Next and that's absolutely delicious. 04:09 I had to sneak a little bit of that. 04:11 And then my Thai Rainbow Fusion Salad. 04:17 Actually, it's a Thai Fusion Rainbow salad 04:20 but I love it. 04:21 You say it anyway you want, it's good. 04:23 And then Peanut Butter Sandwich Cookies. 04:26 Oh, you're gonna really get... 04:27 It's like an Oreo cookie on the peanut butter, 04:30 with peanut butter filling. 04:31 Oh, it's so good. 04:32 Okay, and last but not least, 04:34 we're gonna do a Peanut Carob Cake. 04:36 Oh! 04:38 Oh, that looks so delicious, sis. 04:39 And I love how you garnish with all those peanuts. 04:41 Well, actually... The making. 04:43 That was Cinda. 04:45 Cinda's our garnish queen... We love... 04:47 We give her all the credit for that, 04:49 you know, we put a little crown right here 04:50 'cause she deserves that. 04:52 They crowned me, all right. 04:54 We told her she's the garnish queen. 04:57 Well, let's get started. Our first recipe. 04:59 Let me read the ingredients for you. 05:01 For the Thai Sweet Potato Veggie Burgers, you will need: 05:52 Now I have a couple of things going on. 05:54 We're gonna start. Let Cinda get over here. 05:56 If you would turn this burner on here 05:59 and we have our onions, 06:00 they are already chopped and sauteed and we're... 06:05 They're already really well done, 06:06 so we don't have to wait for them to cook. 06:08 And then we have our finely grated sweet potatoes 06:11 and if you look in here, you can see how finely grated, 06:14 that we've grate them. 06:15 They're really on a little tiny grater. 06:17 I'm gonna put 'em to this camera here, 06:18 so you can see how, you know, it looks almost like 06:21 a finely grated cheese, doesn't it? 06:24 But that's sweet potato. You want these in here. 06:26 I do and... 06:27 We call these Micheff sister onions. 06:29 Micheff sister onions are onions 06:32 that are cooked until clear before they're used. 06:35 So Micheff Sister onions. 06:37 And, sis, will you take and put them and squeeze 06:40 that in your garlic press, one clove of garlic in there 06:43 and then go ahead and after the garlic, 06:45 add the sweet potatoes 06:46 and she'll just get that cooking. 06:48 And this cooks, only you're just gonna saute 06:51 that just until the sweet potatoes are tender 06:53 and it doesn't really take long because... 06:58 Is that enough? 07:00 It doesn't take long because you see 07:02 how finally grated they are. 07:04 So it's gonna cook really nice. So you want that in here now? 07:06 If that's fine, put 'em right in there 07:08 and cook away, so have fun with that. 07:11 Now we are gonna go over to Linda 07:13 and she has the blender and this could actually... 07:16 I really don't use a blender for this, 07:17 I use the food processor 07:19 but I guess we've got a blender. 07:20 So we're gonna see how this works. 07:23 We're gonna put the chickpeas, 07:24 coconut milk, all of these things as in, 07:27 all of 'em right here and... 07:30 So you need a here you go. All right. 07:33 Thank you, looking for that? I am. 07:35 So get all that in there 07:37 and then you're just gonna blend that up 07:40 and this goes together so fast. 07:42 So... 07:44 Cilantro, huh. Cilantro? 07:47 And I just a little bit... 07:49 To be honest with you, I'm not a huge fan of cilantro, 07:52 I take it very sparingly... 07:54 Yeah, me too. 07:56 But there are some recipes that just demand it from me 07:59 and it's a small amount but I like just a touch. 08:02 And I know people who will take cilantro 08:04 and just eat it like a, you know, like they would, 08:08 what's something they'd eat really fast. 08:09 This goes in here? Yes, all together. 08:11 All kinds of sauces... 08:14 And salads... Oh, yeah. 08:16 People who're going to just eat it and eat it and eat it. 08:17 It's not that... 08:18 I don't feel the same way about it that way 08:20 but I use just a tiny bit. 08:23 And I tried making it without it 08:24 and it wasn't the same. 08:25 So, it's up to you. 08:27 I'm trying to eat it but I don't love it. 08:28 And lot of Thai food has a lot of cilantro in it, 08:31 so I've got now my cooked quinoa right here 08:35 and let me have a little bit of this, sis. 08:37 So do I blend this now? 08:38 Yes, you can blend it 08:40 and I'm just gonna have my quinoa 08:41 and my peanuts and my oats, all in here and my salt. 08:46 So we got just everything going on at once over here 08:49 and now go ahead, sis. 08:51 How long you want this cooked? 08:52 A little bit more. 08:57 Okay, turn it off and this is probably 09:00 gonna be better if you pulse it. 09:01 So we're just gonna do like this... 09:19 And this another stir. Give it another stir. 09:23 And I honestly, this'll be a lot faster 09:25 and I think do a better job in a food processor. 09:28 Well, let's do this. 09:31 That's coming along good now 09:33 and I'm gonna mix this up with my quinoa and you... 09:36 I like the red quinoa and you can just follow 09:41 the package direction on cooking it. 09:46 I do add a pinch of salt though in it 09:48 which doesn't call for on the package. 09:51 And there's lots of kinds of quinoa, 09:53 I just like the red. 09:55 Okay, let's see that's good and you can take that off. 09:58 Okay. 10:00 Now, sis, you can pour that in here 10:02 and then Cinda, you can put yours in there next 10:05 and turn that off. 10:08 Oops. 10:12 All right, wanna see in there... 10:14 That's what I'm dealing with. How about if I take over? 10:15 You see that, look what I'm dealing within here. 10:17 I would get a close up for that, 10:19 that's what I'm... 10:20 So... How about if I take over? 10:22 No, yeah, right. Here. Use this. 10:25 Let's see here, I'll probably get the next one stuck too. 10:27 I don't know what happened, I speared me a spatula. 10:31 I forgot, this is the blender that did that to me too. 10:33 It did. It loves spatulas... 10:35 How about a knife? 10:37 Can I have a better knife, Melissa? 10:38 Hey, we need to get a new blender, folks. 10:40 Anybody wanna send us a new blender 10:42 or and a food processor, we would love it. 10:45 Just send it right here, Micheff Sisters at 3ABN. 10:48 We'll be thrilled, I got to get all that out of here. 10:50 I need that. But we need it. 10:51 I need that. Oh, yeah, you need this. 10:53 Okay. I need a... You want this in here, right? 10:56 We'll see if a fork will work. Let this in here? 10:58 Yep, put it in there. We're gonna try to... 11:01 I do not know how to get this thing out of here. 11:05 Oh, good, we got it. Okay, there you go. 11:10 It's rescued right there. Yeah. 11:15 Folks, we keep it real here. 11:21 There we go. And to follow this recipe. 11:25 You will notice that you need to make sure 11:27 that you get a spatula caught into the blender 11:31 because that adds the flavor, that's part of the recipe. 11:36 And the fun in the kitchen. 11:39 Okay, mix that up, sis, if you would 11:41 and while she's doing that, I'll get on my gloves 11:44 and I'm just gonna tell you, you're gonna... 11:47 We're gonna just form these into patties 11:50 and I have a silpat 11:51 that we're gonna put them on here 11:53 and I'll just share with you what a silpat looks like 11:56 and it's just a... 11:58 You see how it just rolls up like this. 12:01 It... And it's... 12:04 And believe me, we get no money, 12:06 we're not advertising that, 12:07 just giving you a little cooking tip 12:09 and you don't have to use any non-stick cooking spray 12:12 or you don't have to grease your pan at all. 12:15 I love it. I love it too. 12:17 I have use them all the time. 12:19 So now let's take a look in our bowl 12:21 and see how that's coming together, so nice. 12:23 Now this is a little softer dough 12:27 than what you would normally have. 12:29 Okay, that's good. 12:30 So now I'm just gonna take and you can just let this set 12:34 for a few minutes if you want and that also... 12:37 Or you can just form it into a patty like that 12:41 and you're gonna bake it at 375 degree oven 12:45 for approximately 15 to 20 minutes per side 12:51 and you're going to then take it out, 12:54 flip it over and another 15-20 minutes 12:56 until it's really should be nice and golden 12:58 and I've got one right here for you to look at. 13:00 Oh, I can't wait to try those. 13:02 And you put the peanut sauce on that. 13:03 Oh, I didn't have time for my peanut sauce 13:05 but there's some peanut sauce next. 13:06 I gave you the recipe, you're just gonna mix up 13:08 all those ingredients and that's your peanut sauce. 13:10 You'll have the recipe. 13:12 Our next recipe though coming up 13:14 is Linda's Peanut Caramel Corn. 13:17 Linda, you wanna read the recipe. 13:18 For that you will need: 13:39 My husband is a big fan of caramel corn. 13:44 So is that Myrtle. She loves caramel corn. 13:47 Loves it and I don't make it for 'em very much at all 13:49 because he really doesn't eat hardly anything 13:53 that's sweet anymore. 13:54 So we really try hard with that but once in a while, 13:57 for those special occasions, we do. 14:00 And here is our peanuts 14:02 and I'm just gonna put these on here. 14:04 Now, this popcorn is air popped. 14:07 No oil at all in it 14:09 and if you use one that has oil in it, 14:11 your caramel corn won't turn out so well. 14:13 It'll just be like soggy and the bigger the kernels 14:17 of the popcorn, the better. 14:20 So you don't wanna do that. 14:23 Okay, we do turn up heat on high, 14:25 we're gonna melt our vegan margarine here. 14:28 You do two of the Micheff or at least one Micheff thing 14:31 'cause Micheff's family is known for loving popcorn. 14:34 Do you know, it never really seems like 14:36 Saturday night at our home without popcorn. 14:38 I can't' remember very many Saturday nights... 14:40 Mom would make, you know, fruit smoothies 14:43 and we'd have popcorn 14:44 and it was a real special treat. 14:46 Well, and company. Oh, and yes. 14:47 We always had company. Yeah. 14:49 And, you know, I always have popcorn in my car. 14:53 I always do 'cause it's... 14:55 I eat it when I'm driving a little long, 14:57 specially the long drives here. 14:59 I'll always have popcorn. 15:00 And as daddy always says, 15:02 "Popcorn sells the stomach, I hope he doesn't lie. 15:05 I'd always have popcorn in the aeroplane 15:06 when we fly 'cause we fly quite a bit. 15:09 And I always take popcorn. 15:11 Wow, this is some pure maple syrup, 15:14 we're gonna add that to it 15:17 and then we're gonna add molasses. 15:22 Now I got this from mom. 15:24 She says, "Oh, Caramel Corn is good with molasses." 15:26 Oh, yes. 15:28 So we got molasses and then we have some vanilla. 15:30 You didn't however get out the last drop 15:32 and mom is watching. 15:33 Well... So get it out the last drop. 15:37 All right, see that in there. That's a little bit hard. 15:38 I'm just keeping honest, folks. 15:40 Okay, and then here is the brown sugar 15:44 and so we're just gonna cook this for about... 15:48 Little vanilla, we're just gonna cook this. 15:52 When it's gonna bring to a boil for about 5-10 minutes 15:54 or until it starts to thicken. 15:57 And, you know, then we will add our baking soda 16:02 which makes it turn a light like color 16:05 and we pour it immediately over the popcorn. 16:07 So I'm gonna just stir away and you can finish your story. 16:11 Oh, there you go. 16:13 Here, I'll let you in the middle here. 16:14 Well, I was just gonna say that I just... 16:17 What Cinda said how that she always likes 16:19 to have popcorn in aeroplane. 16:21 Cinda's got a really, really kind heart and she... 16:25 Anytime we travel together, I know she's gonna 16:29 pull in her bag at some point of time, 16:31 she's got little zip block bags and she'll just smile... 16:33 She'll hand me one and she's got one for herself. 16:36 She's done one for me too and that is so sweet 16:39 and I love you, sis. 16:40 She's always thinking about somebody else 16:43 and I just love that about you, sis. 16:45 You've got a kind and giving heart. 16:47 Oh. You do. 16:49 A lot less load just to take some for yourself but... 16:52 Yeah, you know, she is, 16:53 you know, and you can only take so much on a plane 16:55 and, you know, that's not exactly some skinny, 16:57 you'll slip in anywhere, you know, 16:58 and she just hands him her popcorn. 17:01 And I know everybody around us is really jealous. 17:04 Well, you know, when I think of popcorn, 17:07 I think it's Saturday nights when dad and mom would just... 17:10 Our home was always open. 17:12 But people knew that and so they would always come 17:14 and mom would make a fruit salad 17:16 and she'd have popcorn 17:18 and we wouldn't have much else really. 17:20 And nobody really cared. 17:22 It was wonderful. No, no. 17:24 We've played games and... 17:25 Just enjoyed each other 17:26 and laughed and had a good time. 17:28 We have a good worship together, 17:29 as kids would take turns having the worship 17:31 and that was a lot of fun. 17:33 That was fun too. 17:34 Do you know what's really amazing is that 17:36 we grew up so dead poor. 17:37 We didn't have a, you know, I was 16 17:39 before I had my first store bought dress 17:41 and that was from Kmart. 17:43 I thought, "I really just really rose 17:46 in the rain stuff, you know. 17:47 When somebody gave mom curtains or whatever 17:49 and she'd make us clothes out of it or whatever. 17:52 And I never had my own dress. 17:54 I always had to have Linda's dress, 17:56 who would first go into Brenda and then I had the dress after. 18:00 And mine came from a garage seller or something... 18:02 I know and I got it the third time. 18:04 I still like to go garage selling. 18:05 I know. 18:06 But here's what's really ironic about that and sisters, 18:09 you can tell me if you feel the same way 18:11 but even though we grew up, we literally were so dead poor, 18:14 I didn't realize we were that poor. 18:16 We didn't know we were. I didn't know we were poor. 18:18 We were just happy. Yeah, I didn't know I was poor. 18:21 And, you know, daddy says, "You know, 18:22 when you are happy in the Lord, that's real joy." 18:25 I thought everybody's strung popcorn 18:27 and put it on our old tree that it felt, 18:28 and little strawberry you found outside. 18:31 I thought it was beautiful. 18:33 And played with our Hollyhock dolls... 18:34 You know what? 18:35 As poor as we were, we were always giving to others. 18:40 Mom would always make bread, 18:43 she made bread every week for us 18:45 but she'd always make extra loaves 18:47 and we would pass that out to our neighbors. 18:49 She was always teaching us to make little gifts. 18:52 If we make cookies, we always package some for, 18:55 oh, this family in the church or this lady in the church 18:59 or this man in the church 19:00 or these little kids in the church 19:01 or the neighbors. 19:03 They don't have any and or, you know, 19:05 they're really kinda down this week. 19:07 So let's take 'em something. And then I'd like... 19:09 So they taught us to constantly look 19:12 for people you can do something for. 19:14 That's right, and when we would 19:16 pass our bread to our neighbors 19:18 'cause we bake the bread and then... 19:19 Mom would have us kids at the table 19:21 and we would be writing down a little note, 19:23 you know, "Jesus loves you and we do too." 19:25 And putting all things on there and then we pass it out 19:28 and we used to have some literature 19:29 and stuff we'd pass with it and give 'em a great big smile. 19:32 Sometimes we'd knock on the door 19:33 and if somebody's really grumpy, 19:35 Linda'll go sing and so we sing 19:38 and when we leave, we give them the bread 19:41 and they weren't grumpy no more. 19:43 How can you be grumpy 19:45 with three little girls singing for you? 19:47 That's right. 19:48 And our matching look a like donkey dresses. 19:52 No, that's really true, we had these material that... 19:54 We had to show them that picture. 19:56 Yeah, we have a... In fact, let's do. 19:58 Let's show that picture for you. 19:59 We have a picture... Always have one of the donkeys. 20:02 We do. Yes, we do. 20:03 I'm gonna show it to them right now. 20:04 Okay, all right. 20:06 And it's all three of us when were little and mom had... 20:07 Someone gave mom some curtains 20:09 that had donkeys on the curtain, 20:10 so mom made little jumpers for all three of us. 20:13 There we are, look at that. 20:17 And Linda, I love how you ever said to me, 20:20 you know, when I get discouraged 20:21 about something or another, Linda go, 20:23 "Brenda, if God can use a donkey, 20:25 he can use us." 20:28 So I thought we started up, we're little as donkeys. 20:31 So, you know, donkey dresses so... 20:33 And it can't be that bad. 20:35 So how are we doing over here? 20:36 You can see that it's bubbling in here. 20:38 Okay, we're going to pour this in. 20:41 This is the baking soda and see how it gets... 20:43 Real frothy. Wow, wow, look at that. 20:47 Okay, now we're gonna have to work fast. 20:49 Oh, man. Okay, no more snitching. 20:52 No more snitching, here we go. Who is snitching? 20:56 Okay, you wanna get that out 20:57 'cause we're gonna have to stir it up. 20:59 Yeah, I think we'll come back. Okay. 21:02 Now stir it up. Okay. 21:04 All right, help me, sis. All right. 21:07 Get it all coated. 21:09 You know, every, every color and then when that's done, 21:12 you're gonna lay it on a cookie sheet tray, 21:15 don't spray the pan, 21:16 just lay it on the cookie sheet. 21:19 If add a silpat but if you don't have that, 21:21 you just lightly spray. 21:23 And then you will bake it at 250 for about 30-35 minutes. 21:29 Take it out, leave it on the tray, 21:31 it will crisp up and then you have 21:33 your Caramel Corn in just... 21:35 Just bag it and it'll last quite a while. 21:38 All right. 21:39 And we have some right here that you can see, 21:41 it's already finished. 21:43 Something else good, sis. What you have coming up next? 21:46 We have your Thai Fusion Rainbow Salad. 21:49 Thai Fusion Rainbow Salad, could you read that for us? 21:51 I'm a little busy. Okay, I'll read it. 21:54 For this you will need: 22:42 Linda, this recipe should make you very happy. 22:46 It's colorful. Just look at the name. 22:48 I know, I love it. 22:50 Color, and they're glowing like a rainbow. 22:54 It's gorgeous. 22:56 We have a rainbow going on today. 22:57 Yes, you do and it looks gorgeous. 22:59 And so, you know, this is a healthy salad. 23:02 So we have a lot of steps here, so it goes together fast 23:06 and like you could do things ahead of time too. 23:10 So we're gonna get Brenda going on our peanut sauce. 23:12 Okay. 23:13 So just take all of your these... 23:15 Your ingredients for your peanut sauce, 23:17 you don't have to put 'em together in any order. 23:21 You're just gonna put 'em in your pan here, 23:23 this is your coconut milk 23:24 and this is canned coconut milk, 23:26 not the cream. 23:28 It's just plain canned coconut milk. 23:29 So this can go into... 23:32 Okay, you'll need a spatula to get that out. 23:36 Okay, got it. 23:37 So you're gonna get going on that... 23:39 I'm going. And then what she's gonna do... 23:40 I'm really getting going. All right. 23:42 Might get up and go got up and went. 23:45 Well, let's just... That's how fast she is. 23:51 Daddy always says, "If you're waiting for me, 23:53 you're backing up." 23:56 Daddy always says that. 23:57 Yeah, daddy has lots of really cool things, I love the one. 24:00 "If you love Jesus, notify your face." 24:04 How many times have we heard that. 24:08 So if we smile too much, you know whose fault it is. 24:14 So you're gonna bring this to a boil, 24:16 turn the heat down 24:18 and let it simmer for 10-20 minutes 24:22 which we probably aren't gonna have that much time. 24:25 So we're just gonna... 24:26 I can pretty much guarantee... What do we do with this? 24:28 Okay, so that, what we're gonna do 24:33 is I'll get you started on that. 24:36 If you can spray that cookie sheet over there for me 24:39 with a non-stick baking spray. 24:46 Now what I'm gonna do is I'm going to cube our tofu. 24:51 So I'm just gonna cut it 24:55 like this and cut it again. 25:01 Now, you know, you can have any size cubes 25:05 that you want, 25:06 so you don't have to do the way I do it 25:09 but I don't want real big pieces 25:11 and so I'm just cutting them into little cubes. 25:16 And so, sis, you can take these cubes 25:19 and line them up on the tray. 25:21 Okay. Okay. 25:24 There you go and just line 'em up on your tray. 25:27 And then, what we're gonna do... 25:29 Let me get a paper towel here. 25:31 You're probably gonna need one too for you hands. 25:33 So I'll just get you a paper towel too, how's that? 25:36 Oh, thank you. There you go. 25:38 So you want me to bring this to boil, right? 25:39 Bring that to a boil and then turn it down to in... 25:43 just since you're here to stir it all the time, 25:45 if you're not there to... 25:47 Like you're assembling your other ingredients. 25:50 You turn it down to a simmer and stir pretty frequent 25:54 but you don't have to stir it continually. 25:57 So... I love peanut sauce. 25:58 Oh, I do too. You know what? 26:00 Peanut sauce, I forgot to tell you guys 26:02 that on my Thai Peanut Burger, that peanut sauce, 26:05 it goes on top of the burger. 26:07 That's where that goes, 26:08 I have some on the side for extra 26:10 but it actually goes when you put 26:11 your burger together, that goes on the burger. 26:13 So it goes in the sandwich. In the sandwich, yes, maam. 26:16 This peanut sauce is actually Catie's recipe, 26:19 my daughter Catie's recipe. 26:20 Oh, I've had this before then. 26:22 Yes. She's an amazing cook. 26:23 Yes, you have. 26:25 So while you're doing that, 26:26 I'm gonna take our shredded purple cabbage, 26:31 so we have that color going on. 26:33 We have red peppers, 26:35 we have yellow peppers, 26:40 we have green peppers now... 26:43 I can't eat green peppers, 26:45 green peppers bother my stomach. 26:46 Mine too. 26:48 I don't ever put it in any of my recipes. 26:50 I don't either. Okay, so we'll have that now. 26:54 So, Linda, when you're finished doing that, 26:57 I want you to spray it again... Spread the caps. 27:01 Can you guys see what she's doing? 27:03 She's just spreading this on a cookie sheet 27:06 and so I want you to spray this again 27:09 and then you're gonna sprinkle it. 27:10 Oh, I didn't get a close up I'm afraid. 27:12 I didn't put any... 27:15 I didn't put an amount 27:17 for Yves nutritional yeast flake 27:18 or your Mckay's chicken style seasoning which... 27:23 Because you're gonna just sprinkle it over the top. 27:26 Both of these. 27:28 However much you want. All right. 27:29 So that's why I didn't do that, so... 27:32 Little cayenne pepper on that would be good too. 27:35 Yeah, that actually would. 27:36 But you're gonna have cayenne pepper in there. 27:38 Oh, that's what I forgot to tell you. 27:40 You have a jar of cayenne pepper? 27:42 This is cayenne pepper to taste. 27:46 Now if you're a Micheff, you're gonna put a lot in. 27:50 So I just sprinkle this over the top. 27:52 Uh-huh. You can use your hand... 27:54 Did you see this? Did you spray it first? 27:55 Before I stirred in, you want to look 27:57 how much I'm putting in here. 27:59 Before you sprinkle. Okay. 28:00 I hope you can see that. It's starting to get thick. 28:05 Right in here, yep. 28:06 Okay, this is, you know, Brenda and I 28:08 love the gadgets 28:10 and this is one of my new favorite gadgets, 28:15 Veggetti and you can get them in all kinds of places now. 28:21 On the internet. You get them on the... 28:23 Amazon, you can get everything on Amazon. 28:26 And so I'm gonna cut the top 28:31 and the bottom of my zucchini 28:36 and then you put it in like this 28:42 and you push this in like that 28:45 and then you just start turning. 28:49 And, you know, I should... 28:50 Yeah, you can see it coming out there. 28:52 You go, see. Look at the long spirals. 28:55 Isn't that cool? 28:57 And I am using this instead of noodles. 29:00 This is... 29:01 And this is actually really good, zucchini, 29:06 instead of noodles, they're zucchini spirals. 29:09 I like to... 29:11 I like to cook this too 29:14 and put pasta sauce over it, instead of having pasta. 29:17 Yes, please. Generously spray. 29:20 So then I'll take this off, you want to try it, Linda? 29:25 I am not sure I could figure that out. 29:30 I'll try though. Okay, that's the spirit. 29:33 That's right. That's the spirit. 29:36 Okay, so, sis, here's what you do. 29:39 Cinda always tells her grandsons, 29:41 "Don't say you can't until you try it." 29:43 Exactly. That's right. 29:45 She's such a good aunty. 29:47 You push it in like that, push it in like that 29:50 and now when you're twirling, I put pressure here. 29:54 Okay. 29:56 I don't know why they have that handle there 29:57 because with this, you don't have to... 30:00 Watch your hand. 30:02 Brenda and you are doing a good job. 30:03 I don't know, I can't tell. 30:05 You think coming out each time. 30:07 Push a little bit more, push forward, 30:08 push forward as you're twirling. 30:11 There you go. Oh, push forward. 30:12 There you go. There you go. 30:16 It has some suction cups on the bottom 30:19 but I have this because of our... 30:21 This is our set. 30:22 I have this on a wooden cutting board, 30:25 so it doesn't secure it like it does on my kitchen counter. 30:31 Look at this, isn't this cool? Look at this. 30:32 And it's great exercise too, wow. 30:34 It sure it is. 30:36 Look at this, look at you're doing, Linda. 30:38 Oh, my. Oh, look. 30:40 How fun, it's raining zucchini. It's raining zucchini. 30:44 Very good, you're doing awesome. 30:47 Isn't that fun? You may want one of these. 30:50 I might. 30:53 Okay. I said, ain't no way. 30:59 I might. I don't know. 31:00 And, you know, actually this is what you end up with. 31:03 I actually take this and I just... 31:11 Okay, it's sort of down there. 31:16 Hey, I actually saute this and eat it. 31:19 Mom would always tell us to have fun in the kitchen. 31:23 It's fun. Okay, we need one more. 31:25 So, Linda... 31:27 Well, I don't want Brenda to miss out. 31:28 Oh, we're thinking alike. 31:31 That's right, it's Brenda's turn. 31:33 I've got to wipe this up now 31:34 'cause you're too slow on the draw. 31:36 Now I got it, it's gonna get dark, see. 31:38 So I got it, you told me to spray it generously I did... 31:40 but now we got a... Oh, sorry. 31:42 You go ahead and turn it off for just a minute then. 31:45 Okay. 31:46 Because we need to do one more zucchini. 31:49 Well, then you're not ready for this? 31:51 Okay, so... And we're gonna let you do. 31:53 Well, you know what, go ahead, leave it, leave it 31:55 and let me spray it 31:56 while you're doing the last zucchini. 31:58 Oh, I'm fine over here, I'm... 31:59 This is... Mow it all over. 32:04 I think that I really need it over there, sis. 32:06 You don't know until you try it. 32:08 Yes, but I never brought that line. 32:12 Okay, what I do to when I put it, 32:15 I'm gonna put it in the skillet and I let it toast up. 32:17 I break it apart a little bit because it's really long. 32:21 And it's gonna be really long in your salad. 32:24 I admit to feeling really safe over there. 32:27 Yes, we thought your... 32:28 Linda and I were thinking of... Getting all too comfortable. 32:30 Linda and I were thinking alike. 32:32 But don't want it, don't want you to miss out on the fun. 32:34 I'm breaking in some of that. 32:35 I'm not missing out on nothing, 32:37 I'm enjoying the whole experience. 32:39 Well, good. 32:42 This is why I enjoy the whole thing. 32:45 All right. 32:47 I should just leave this up here. 32:48 Okay, put that in, 32:50 I actually helped Linda do that. 32:53 So... Well, then, let's be fair. 32:54 I'll be fair, I'll be fair. 32:56 All right. What you do is? 32:57 You're gonna stick this in here, 32:59 see this little protrusion. 33:00 I got it, yep. It's sharp. 33:02 So you stick that in here, you push this in here. 33:04 Well, that looks painful. And turn. 33:08 I'll turn, thanks, sis. Okay, so we're gonna... 33:12 Now turn. 33:13 How long does a peanut sauce cook? 33:15 Little bit longer. Here we go. 33:18 You're gonna have to, oh, good job, good job. 33:22 See... All right, here we go. 33:25 I don't think we're racing here. 33:27 Well, is that not the trick 33:31 you wanted to have all bunch in there right away. 33:33 I don't think we're racing here but Linda wanted in here. 33:36 Okay, so now what do we got here? 33:38 Okay, so we'll take this and look at this. 33:41 That's awesome. 33:43 Oh, look what I've got under here. 33:44 There is your zucchini flower. 33:48 All right, here we go. So I'm gonna put this too. 33:52 You wanna see a pretty zucchini flower, look at that thing. 33:56 Isn't that pretty? 33:58 Okay, so what I'm doing here 34:01 is I'm just wilting it a little bit. 34:03 You don't really... Seriously. 34:06 I didn't actually notice. 34:17 I need you to do a carrot next. 34:19 Oh, thank you very much. Keep going, I need a carrot. 34:22 I think I need to be over there dealing with my peanut sauce. 34:25 Yeah, I think you need a carrot. 34:26 Oh, good. Okay. 34:29 I'm just letting this, you don't wanna do much 34:32 but I want to cook it just a little bit. 34:35 Okay. 34:38 Does a carrot, does a carrot go in here too to cook? 34:41 No, here. Oh, I got to help. 34:42 No, it doesn't... 34:43 Oh, you know a secret on the carrot? 34:45 Yeah, a carrot and a half. 34:46 No, well, you don't want that very tip 34:48 because it won't want... 34:49 It won't be able to fit in the spiral thing good. 34:53 So go like that. 34:55 Okay. We're doing that again. 34:57 Yes. Is this done now? 34:58 No, not yet. 35:00 Okay. 35:02 You don't wanna rush perfection. 35:04 And that is an awesome sauce. 35:10 Okay, good deal. 35:11 Okay, so now I have a little trouble over there. 35:13 So now trouble in paradise over here, you can take over. 35:16 What, she can't do this, what did you do? 35:20 I'm really noticing they credit whole thing. 35:22 I don't know but she's fixing it. 35:29 I tell you what am I gonna do with you? 35:31 Okay, let's go... Put the noodles in there. 35:36 In here now. Okay. 35:38 And go ahead and stir that. 35:41 All right, let's do it. 35:42 And this takes a little bit of the carrot. 35:44 Now on the recipe, I said that you could add, 35:47 you could saute some garlic in your skillet 35:51 before you add the zucchini and I did... 35:53 if you notice I did not do that 35:56 and the reason why I didn't do that is I did that at home 35:59 and my husband's not a real thing into garlic 36:03 and so I started leaving it out for him 36:07 and I just left it out today too. 36:09 So because... But you know what? 36:12 Our floor director Larry McLucas 36:13 is for a Kids Time, he is our floor director. 36:15 He loves garlic and now he would be 36:18 very disappointed to know 36:19 that you left the garlic out of this dish. 36:21 Well, we can wrap it up and give to him. 36:23 He loves it so much, he eats it raw. 36:25 I actually had to ban him 36:27 from eating raw garlic on the set 36:29 because when you go to talk to the kids 36:31 and give him instructions on what to do 36:33 and, you know, that kids are back and away. 36:35 And I said, "Just a very good sign, 36:36 you ate raw garlic." 36:38 Oh, no. 36:40 But I got to keep my husband happy, 36:42 so I didn't today. 36:44 So we're gonna do, yeah, if you'll just mix that up... 36:49 I'm getting my trusted gloves on. 36:51 So, Linda, you can turn the peanut sauce off. 36:54 That's good because I just did. 36:57 And, Brenda, I made some sauce earlier that... 37:02 This is cool 'cause, you know, the zucchini's hot enough 37:08 and so we'll just mix that together 37:10 and then we'll add our tofu after we bake it. 37:13 The tofu, you wanna put in a 400 degree oven 37:16 and you're gonna bake it for 15 minutes. 37:18 Turn it over, bake it another 15 minutes 37:21 and then you add that to that. 37:23 And that's your salad. 37:25 You've got one made right there. 37:26 And we have one already made. Doesn't that look delicious? 37:29 Now isn't that gorgeous and nutritious? 37:31 That's right. 37:32 You've got a full meal right there. 37:34 Something else that is delicious 37:36 and nutritious is my Peanut Butter Sandwich Cookies. 37:40 Let me read the recipe for you. 37:42 For this you will need: 38:10 For the filling, you'll need: 38:16 Now honestly, how could we have a Nuts about Peanuts program 38:19 without peanut butter cookies, right? 38:21 It's right. 38:23 And you know what I love about this? 38:25 It's double peanut butter. It's got a peanut butter cream. 38:28 That's right. Oh, yeah. 38:30 It does and I tell you this is one of those recipes 38:34 that you can make ahead of time and put in your freezer 38:37 and just pull out when you need it. 38:39 So... 38:40 Now, you know, I'm not saying I did 38:43 and I'm not saying I didn't. 38:44 We're in big trouble. 38:46 I may, I may know that these cookies are really good. 38:50 I may know. I'm saying... She knows. 38:53 Because I may have already tried it. 38:54 No, I'm not saying I didn't... She did. 38:56 Did I happen to see you've already given 38:58 some to the crew too? 39:00 Oh, well, she did good thing. 39:04 She shares, remember. Good thing I made a double bet. 39:08 She shares. 39:09 Well, for our very first thing that we're gonna do is, 39:13 Cinda, you're going to go ahead, 39:14 I'm going to let you just mix up that cream 39:16 and for that cream filling, it's just the peanut butter 39:18 and powdered sugar, that's it. 39:20 So you're gonna go ahead and do that, sis. 39:22 And, Linda, you got to go over here 39:24 and you're going to just... 39:27 We're gonna blend in your sugar 39:28 with your soya margarine and make that nice and fluffy. 39:35 Okay, and we're gonna put some over that. 39:41 Water in there... 39:45 And put my vanilla in there... 39:53 And now we're gonna put some... 39:55 See, it's getting nice and fluffy there. 39:58 Now let's put some peanut butter in here, 40:00 make a lot more interesting, sis, for you. 40:02 I like it down a little bit. Yeah. 40:08 Right, want to turn it off for a second. 40:11 I'm just gonna get some of this peanut butter in here for you. 40:14 All right. And now, okay, let her go. 40:23 And while she's doing that, 40:26 I have my dry ingredients that I'm just gonna... 40:29 Oh, this is my corn starch 40:31 and corn starch is taking the place, 40:33 normally you think of egg and cookies for a binder 40:37 and the corn starch does this very nicely. 40:39 So you don't have to have the egg at all 40:42 and, you know, how you always like to hear, 40:43 your kids like to snitch the cookie dough 40:46 but you don't really wanna do that 40:48 with most cookies dough is that because they have eggs in them 40:51 and it's not good for you. 40:52 Raw eggs is not a good thing 40:54 you're giving your kids than anybody else. 40:55 But guess what? 40:57 You don't have to worry, you can snitch 40:58 all the cookie dough you want in this one 40:59 because there is no egg. 41:04 Now make sure that you're getting your kids 41:06 into the kitchen, helping you make these cookies. 41:09 That's right. And if you know what? 41:11 If you don't have kids, invite some kids over 41:15 because not all parents cook and let their kids cook. 41:21 And now you can see... You can help 'em. 41:23 I'm gonna add with starting 41:24 a little bit of flour at a time. 41:26 And she's gonna start mixing that in. 41:32 All right, sis, we're just gonna wear 41:34 a essence of flour right now, it floats through the air. 41:39 That shows you had a great day in the kitchen. 41:42 That's true. 41:44 You guys don't have a little flour on your nose, 41:46 I mean, you know, I could help you all. 41:49 That's right. 41:53 And so I'll pass on that too, 41:55 you have to help me out with the flour on my nose 41:57 but, you know, I'll pass. 42:00 And just keep doing that, we're almost there. 42:05 Let's keep giving a little bit at a time 42:08 and I have a Bosch mixture at home, 42:12 if you have one of those, in our kitchen aid 42:14 where it spins around by itself while you're adding. 42:16 Those are always really helpful too 42:18 rather than hand mixture but... 42:20 This is all we have right now 42:23 and how are you doing with that? 42:27 Altogether, okay. Now, that is... 42:29 Yep. And just get it out of there. 42:33 All right. 42:34 Boy, I always like it when that sound goes over with. 42:37 Me too. Okay. 42:39 So now what you can do and if I have the time at home, 42:42 I like to make this dough up ahead of time 42:44 and put that to set in my refrigerator for a while. 42:47 But if you don't have that kinda time, 42:49 then don't worry about it, it will work this way too 42:52 and what you're going to do is, you're going to... 42:55 I have a scoop and if you don't care about 42:57 the precision then you don't have to use one. 43:01 But I like it because we're gonna make 43:03 sandwich cookies and so it's kind of important 43:05 that both the ends meet, you know, not the same size. 43:08 The size is uniform. So I take a scoop and I... 43:12 See how I put it on there like this. 43:14 So I flattened it out, 43:16 so make sure everybody is getting that, 43:18 you know, the same thing and then I put it on my silpat 43:20 over here and there you go. 43:23 And I'll do that. 43:24 Just keep filling that up 43:26 and then once you do that, you're going to... 43:29 What I do is, I take the palm of my hand here 43:33 and I just kind of tap it down each one 43:36 and if they don't look like they're the same size 43:40 then what I do is I take my butter knife 43:43 and I kinda just go around 43:45 and make sure they look like the same size if they needed. 43:48 And you just keep doing that, 43:49 you're gonna bake this at 375 for about 8-9 minutes, 43:53 check it because you don't to get it too crispy. 43:56 So if it looks just when it's nice 43:58 and starting to look golden on the bottom, 44:00 that's what you're going to do. 44:01 So when that comes out, 44:05 put it on a cooling rack and it's ready for... 44:07 Once they're cool, it's ready to fasten together. 44:10 And so, Cinda, if you take one of those 44:12 and Linda, you can take one of those 44:14 and here's that cookie, 44:16 you're gonna take, see the insides of it. 44:18 Just wanna show on this, Linda's got the inside 44:21 of the cookie, here's, Cinda, one for you 44:23 and here's your make right over there 44:24 and here's the top of the cookie 44:27 and you're just gonna put that filling in there. 44:29 See this is the bottom, here's the top 44:31 and when she gets that on it, 44:33 you just gonna go like that and put them together. 44:36 You know, you could do too... What? 44:39 You could put a little tiny bit of jelly right there. 44:42 If you want too, you sure could. 44:44 PB&J cookies. You sure could. 44:47 And oh, here comes the tastiest. 44:51 I'm waiting for this. 44:55 What do you think? 44:59 I don't even know how many ums that was 45:01 but sounds so pretty good and I have some right here 45:04 and if you were here in the studio, 45:05 we would give you one, right there. 45:08 Well, our last but not least recipe is Linda's recipe 45:13 and it is her Peanut Carob Cake. 45:17 And this is a delicious cake. 45:19 Linda, why don't you read the recipe? 45:21 For that you will need: 46:05 All right. Wow, and it kinda... 46:08 When it kinda sets up, it gets like fudge, 46:11 like a fudge type one. 46:13 Now, you know, I got to tell you. 46:16 You all, if those that really know Linda, 46:20 she doesn't need this stuff. 46:21 She really doesn't like, she's allergic to sweet. 46:23 She makes awesome deserts but she doesn't eat them. 46:26 Like how many pieces of this cake did you try 46:30 when you were testing this cake? 46:31 I had to taste it. 46:35 So if I think it's too sweet, then it's usually okay. 46:41 So anyways, I just don't like the sweet taste 46:47 but my husband got me eating somethings, so I try. 46:52 I do will try it but I don't always, 46:54 I just don't like it. 46:56 I don't like it. 46:58 For somebody who doesn't really care for sweet, 47:00 she makes amazing deserts. 47:02 And the best cinnamon rolls 47:03 you've ever had this Saturday, Sunday. 47:05 Just have an amazing husband that likes all that stuff. 47:09 Okay, now we're going to put all dry ingredients together. 47:13 Our flour, our sweetener, our baking powder, 47:17 our corn starch which is a substitute for eggs. 47:21 You don't have to mix it with water or anything, 47:24 just throw it in with the dry stuff. 47:27 Little bit of salt 47:28 and we're gonna mix the salt together 47:30 and the carob powder. 47:32 Okay. 47:34 That definitely is powder 47:35 and I chose to use Roma for the coffee substitute 47:40 and so now we're just gonna 47:42 blend that all together, like that. 47:45 Do you need a mixer, or this is all by hand? 47:47 Actually I do this by hand, this cake so... 47:51 That doesn't surprise us, does it? 47:52 As I say, does not surprise Cinda and I, uh-huh, 47:54 in the least. 47:56 I will use mixers and you can 47:58 if you like to use a mixer, just go for it. 48:00 If you can do some by hand, she's gonna do it by hand. 48:02 That's right, I tried this by hand. 48:04 Just like grand ma. 48:05 Yep, that's right, grand ma never had anything electric. 48:07 No, they can't, no. 48:09 And she used to broom handle for her rolling pin. 48:11 That's right. Well, it worked. 48:13 Good it made wonderful noodles. 48:14 In fact, Cinda has that rolling pin 48:17 and we have to bring this sometime, make some noodles. 48:21 I'm making a well in the bottom like 48:24 just a hole in my dry ingredients 48:26 and I'm gonna put my soya milk 48:29 and it could be your favorite kind 48:30 and I'm going to put... 48:34 This is my... 48:35 Do you want me to spray 48:37 this with the non-stick cooking spray? 48:38 That looks like your tofutti better than sour cream. 48:41 Yes, it is. Sis, let me spray this... 48:44 That's your vegan mayo. This is my vegan mayo. 48:47 Yes or no. Do it. 48:49 Yes, please spray it. Just checking on... 48:51 I was trying to... We're a little busy over here. 48:52 Yeah, we're a little busy. We got things going on. 48:55 Okay, we've got the maple syrup and maple syrup is just, 49:01 it's just really, it's one of my 49:02 husband's favorite sweeteners. 49:04 I probably use that more than anything. 49:07 Okay, we're going to just mix that together, 49:10 all the liquid ingredients 49:12 and then we'll slowly start adding the rest. 49:15 Okay. And now the... 49:16 What the vegan mayo does 49:18 and what the vegan sour cream does, 49:21 is it makes it moist. 49:23 Okay. 49:24 That's where, it just makes a nice moist cake. 49:27 And when I was putting it on the plate 49:29 and they have tasted some and... 49:32 Not saying you did. 49:34 Not saying you didn't 49:35 but it's really moist and very good. 49:42 Okay, we're gonna... 49:43 I kind of see you get some elbow grease in there, sis. 49:45 Oh, okay. Yeah, let's see that. 49:48 All right. I got some right here. 49:49 Oh, no. 49:52 I'll hold the bowl for ya. 49:56 Me and my big mouth. Okay. 49:59 Great, it's what the one I had in mind. 50:02 Okay, Cinda, if you can mix the frosting together, 50:05 I want you to put the peanut butter all around... 50:08 Okay. Up the sides... 50:10 We're just gonna show 'em how we do it 50:12 and we won't get it mike away for you but... 50:16 Well, we can. You want these in here. 50:18 No, we won't... yes. 50:21 So what you do is you make, you coat this 50:23 and then you put all of this in. 50:24 You'll go up the sides and make sure the bottom 50:26 and the sides of your bowl is covered 50:28 because otherwise your carob chips will burn. 50:31 So we're gonna put this in the microwave for how long? 50:33 You're gonna put it in the microwave 50:35 for about a minute and you won't put this in yet 50:38 and you just microwave it. 50:39 You've got to hold this for me. I might have it well. 50:41 Yeah, but you need to mix it a little bit more. 50:44 Let me give this to Melissa to microwave. 50:46 Okay. Here, Melissa. 50:49 And then after it's microwaved, then you add your maple syrup 50:53 and after you add your maple syrup, 50:56 then you just take and you whip together 50:59 the peanut butter, you whip together the chips 51:03 and then you put it in your pan. 51:05 Pour this in the pan and when it bakes, I put the... 51:08 Well, let's pour it in the pan. 51:09 I put the frosting in right away. 51:11 You had to hold this for me though. 51:12 I put the... You mean... 51:13 While the cake's still warm, you put the frosting on it. 51:16 Yes, yes, I do. 51:17 You take it out of the oven 51:18 and while the cake's still warm, 51:20 she puts the frosting on it. Right. 51:21 And it will... 51:23 You'll be surprised after you do it about a minute, 51:25 whip it up, it's nice and creamy. 51:26 You add the pure maple syrup and then when this bakes at 350 51:31 for about 40-45 minutes or until a toothpick, 51:36 you insert it in the middle or a knife or something, 51:39 comes out clean. 51:41 And that's all you have to do 51:42 and we have some right here for you to see. 51:44 Oh, doesn't look beautiful. It raises up so nice. 51:47 It is so moist and so good. I've already tasted that. 51:51 You know what? 51:53 My sisters and I have six cook books 51:56 and here is how you can get all six of them. 52:01 If you've enjoyed the recipes you've seen today 52:03 and would like to purchase your own copy 52:05 of one of their cookbooks, 52:06 including their new cookbook, Cooking with Kellogg's. 52:09 You can write to 3ABN P.O. Box 220 52:13 West Frankfort, IL 62896. 52:16 That's to 3ABN P.O. Box 220 West Frankfort, IL 62896. 52:23 You can call (618) 627-4651. 52:27 That's (618) 627-4651. 52:31 Or if you would like to contact the Micheff sisters 52:33 for a speaking appointments or concerts, 52:35 you can do so at their website, at micheffsisters.com. 52:39 That's micheffsister.com. |
Revised 2016-09-29