Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016078A
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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 00:29 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 cooking program. 01:10 We are the Micheff Sisters. 01:12 I'm Linda. I'm Brenda. 01:14 And I'm Cinda. 01:15 And we are so excited to have you join us today 01:18 for our very special program which is Meal in a Bowl. 01:24 You're like oh, okay, 01:26 well that's an obvious, you know... 01:28 But, you know what? 01:29 That's very popular right now in lot of restaurants. 01:34 We just got back from Iceland 01:36 and even in Iceland there on the menu Meal in a Bowl. 01:41 And so it's very popular 01:43 because you order one thing 01:45 and it's got everything in it 01:47 that you need for nutrition so. 01:49 I first had, my first experience 01:51 with the whole restaurant 01:52 that was the Meal in the Bowl 01:54 when I was with our brother Jim 01:56 and our friends Bonnie and Don Lang 01:59 who we call Bonnie, we call her Benda. 02:01 And James. 02:03 And James, that's right. 02:04 It's not his name but we call him that. 02:06 It's a long story. 02:07 Because he is the best chauffeur ever. 02:09 Even has the cap to prove it that we gave it to him. 02:13 And we love him, yeah and he is very humble guy 02:15 even though he is a vice president of Pacific Press, 02:17 you know, he lets us call him James. 02:20 Even with the good sport we bought him chauffeur cap 02:23 and we're doing an event together 02:24 and he got up there and was acting like 02:26 he was chauffeuring as we got the big cab. 02:28 It was really... 02:30 We love Benda and James. They're fun. 02:31 But anyway we went to this restaurant, 02:34 everything in the restaurant was meal in the bowl 02:36 and you chose they had very creative names 02:39 for the bowls and we choose, you know, which one we wanted. 02:43 And very creative types of bowls. 02:45 Yes. 02:46 There is Asian bowls, there are so balls, there is, 02:49 I mean it's just incredible. 02:51 It really is. 02:52 How many different kinds are 02:54 and I think you're gonna find that 02:56 we've got some incredible bowls for you today. 02:59 That's right. 03:00 Maybe we should take a look at 03:02 what the bowls we're preparing today. 03:04 Which we're gonna start off with my fried chicken 03:07 and mashed potato bowl. 03:09 You can't go wrong with that. 03:11 Then we're gonna have Italian pasta bread bowl. 03:14 You can't go wrong with that either. 03:16 That sounds good. 03:17 Ooh, and ratatouille polenta bowl. 03:20 I saw you making that. That looked good. 03:23 Then we're gonna top it off with chili cornbread bowl. 03:28 Maybe we're not topping it, right? 03:29 Home on the range. Yeah, home on the range. 03:34 Well... 03:35 I might go and get my cowboy hat. 03:37 I want to see that. 03:38 Actually we did a program years ago 03:40 when we had you come out in a cowboy hat. 03:42 Oh, I had. 03:44 Robbie Dee has some chaps, 03:47 some real chaps and I wore Robbie Dee's chap 03:50 and hat and her bandana and everything. 03:52 Robbie Dee is in charge of our design department here at 3ABN 03:56 and she is the most creative person 03:57 and for her but she also loves horses. 04:00 And so we thought, well, 04:01 we all are just having fun 04:02 so the whole program 04:04 I think was a home on the range program, 04:05 and Cinda walks into the room with her cowboy hat 04:09 wearing Robbie Dee's chaps and what did you say, 04:12 she kicks open the door and goes. 04:14 I just went Howdie... 04:19 And we said howdie back. 04:20 Get out of it partner. 04:22 Do you know our daughter Catie loves horses 04:25 and so she's had horses ever since she was little. 04:28 Well, I just got back from Iceland 04:30 and I rode an Icelandic horse 04:33 and in Iceland you know how when you're using... 04:35 They ride different, do they? 04:36 Well, you know, when you're riding... 04:38 oh, you wouldn't know. 04:39 When you're riding a horse, 04:41 you kind of, you know like this, 04:42 you know, you just riding away. 04:44 Icelandic horses, 04:45 you could have a little spot of tea 04:47 as you ride because Icelandic horses had, 04:50 they teach them a special gait 04:53 as you're not going up and down like this, 04:55 it's just smooth. 04:56 You really could, oh, 04:58 so what's going on in your world. 05:01 Slow it down there, slow it down little chop. 05:05 Yeah, it was amazing... 05:08 I mean I loved it. 05:10 It was so fun. 05:12 But you know, we had some of our Kids Time crew over. 05:15 Danny Shelton has horses 05:17 and we were over his place and I said, 05:19 I want to ride, he said do you know how to ride, 05:21 I said oh, yeah. 05:22 I said I'm gonna ride in that crawl just run around. 05:24 There is just dirt in there and all that dust is gonna... 05:25 Oh, no. 05:27 So he says, you get on horses... 05:29 I told the story. He'll never let her on again. 05:33 And I just went choo and he was racing, 05:36 I had to stop, stop. 05:37 My daughter Catie was with you and she is... 05:40 Catie has won national championships 05:43 for her English style riding and jumping. 05:46 And she was scared to death. 05:48 I guess you're not supposed to be this far of the saddle, 05:49 I guess no. 05:50 She was scared to death. 05:52 And she goes, Aunty, 05:53 she said, you almost went off the top of that horse. 05:57 So I'm not allowed to be on horse again, I guess. 06:00 And no one will teach me. I will hope so. 06:02 But I love horses. 06:04 It's the one animal I really do love, you know, 06:06 that I'm not afraid off. 06:07 You will love the horse I was on in Iceland because we... 06:10 Where some friends of ours... 06:12 Well, not quite. 06:14 The horse I was on all the sudden 06:17 it threw me forward and it was all I could do, 06:20 I almost got bucked off the front of him 06:23 and he kept doing it... 06:25 Well, the tea would have fell and fallen too? 06:26 And I was telling the guy that was with us, 06:29 I'm saying what is it doing, 06:31 it is bucking me and he goes, oh, 06:33 he is not bucking you dear, 06:34 he doesn't like the horse behind you 06:36 and he is kicking him. 06:38 I said but he is still bucking me. 06:43 So literally I almost got thrown off several times. 06:46 So your tea went forward and spilled all over amateur. 06:49 Yes, that didn't my tea. 06:53 Well, let me our first recipe for you which, 06:57 you know what, you can just, 06:58 you can eat this at home on the range if you want 07:00 because it's a fried chicken and mashed potato bowl. 07:03 Let me read the recipe for you. 07:05 For this you will need... 07:57 So... 07:58 Um, that sounds wonderful. 08:00 Well, it seems like a lot to it but really isn't. 08:02 You know, you can... 08:04 If people really wanted to say to throw some together 08:07 and they say, you know what, 08:08 I don't have fresh green beans. 08:10 Well, then use you canned green beans, 08:11 your frozen green beans. 08:12 You know same with the corn, 08:14 if you don't have it go ahead and use that. 08:16 And honestly, if you say and you know what 08:18 I just don't have time to make the mashed potatoes, 08:21 you know... 08:22 Do it anyways. 08:24 They're so good. 08:25 It's something my favorite, 08:27 especially if I'm coming. 08:28 Go to the effort. 08:30 I think she was gonna say, well, 08:31 just use a box when they are Cinda says... 08:32 I was cutting her of her path 'cause I was like, 08:35 I don't want those box things. 08:38 And then also you can use the vege meat of your choice. 08:42 I love this particular product for this recipe. 08:47 It comes in roll, 08:48 you can see I've already got half of it off here, 08:50 but it's made by Cedar Lake 08:52 and it's just a vegan chicken roll. 08:54 Which is really Heritage Foods. 08:56 Yeah, so it's Heritage. 08:57 I was just going to say 08:59 Heritage Food has just purchased it, 09:00 it used to be Cedar Lake, 09:01 Cedar Lake is still on this label 09:03 but which you can't see because it's torn off. 09:06 Well, it's torn off, 09:07 there is nothing left to see in there, 09:09 it's torn off. 09:10 But it's still on this label 09:13 but it's all being switched over 09:14 because it was just recently 09:15 purchased by Heritage Foods which amazing. 09:19 Oh, my word, they have such 09:20 a large variety of all different kinds of 09:23 and really healthy. 09:24 They're trying to put the healthy back 09:26 in the health foods. 09:27 And so I use this one 09:29 and I'm gonna show you why because 09:31 we're gonna get little creative with that be fun. 09:33 You don't have to is what I'm gonna tell you. 09:34 You can use any vegan vegetarian meat you want 09:37 and still go through the same process 09:39 for your fried chicken mashed potato bowl. 09:41 But sure then it get more for the money with this one 09:43 because it's a roll. 09:44 Just make sure if you're going to do this recipe 09:47 and fry up some chicken, 09:49 make sure it doesn't say cluckadoodle first. 09:53 Make sure cluck, cluck, cluck, cluck. 09:54 Make sure it doesn't. 09:56 All right, so I'm gonna move these just over here. 09:58 Linda, can we just move those right over there. 10:01 Can you get my temperature going on this one so we have, 10:04 we put. 10:06 Now, this is fried chicken 10:08 so we're gonna have some canola oil 10:10 or vegetable oil that we're gonna fry in. 10:13 And one thing you'll know is that 10:15 we rarely show you anything that is fried, 10:18 so it's not something we do everyday 10:20 but this is so amazing. 10:22 This is down home comfort food people. 10:25 Yeah. 10:26 So every now and then to treat yourself, 10:28 I think you're gonna be okay. 10:29 It's the once in a while birthday dinner. 10:30 Just to make your hair shine. 10:32 Okay, put this over here for right now 10:33 'cause I want to just leave the path clear for this. 10:35 All right, so Linda, you're gonna watch this 10:37 'cause I don't want this to get too hot, 10:39 I want them once it gets heated up, 10:41 we're gonna turn it down just to medium. 10:43 Cinda already has some cooked corn on the cob 10:47 and she is going to cut it off the cob for us 10:49 and put it in this bowl over here, 10:51 and that's get that going. 10:53 Our green beans have already been cooked. 10:55 Our mashed potatoes have already been cooked 10:57 and made so just follow the directions 10:59 on the mashed potatoes. 11:00 I figure you guys know how to make mashed potatoes. 11:02 I gave you the recipe 11:03 but just cook mashed potatoes 11:05 just gonna go in the bowl, that's ready. 11:07 I want to quick focus on the chicken 11:09 and also teach you how to make gravy 11:12 'cause I have heard from so many people 11:13 that say, you know, 11:15 I haven't made homemade gravy in my life. 11:16 It's easy. 11:18 I've tasted gravy in a jar once and I did not like it. 11:22 It taste like from a jar to me. 11:24 I mean, wouldn't you say or no? 11:26 What? Gravy in a jar. 11:28 I'm sorry, I was concentrating on this. 11:29 Oh, okay. 11:31 Gravy in a jar. 11:33 Oh, no. No, no. 11:34 I knew she was gonna say that. 11:37 What I was gonna say is 11:39 when you're cutting corn off the cob, 11:41 make sure that after you cut it off like this, 11:43 take your knife and run it down the sides like this 11:48 because you're gonna get that sweet milky corn. 11:53 So make sure you do that before you do that. 11:57 Okay, so I want to get going on this 11:59 because I don't want to run out of time 12:01 and then you don't get to see the gravy. 12:03 Okay, I have gravy meat just in case that happens 12:07 but I'm hoping I get to it, okay. 12:09 So now here is your roll, 12:10 I've taken off and I'm going to just make about that thick, 12:15 about, what is that, a half an inch. 12:17 And I'll make couple of these, 12:21 and then here we're gonna get creative. 12:26 I'm gonna show you one that I've already done, 12:28 if you hand me the chicken over here 12:30 and not just the bowl, the piece, yeah. 12:33 Yup, I'm just gonna show you the ones I've already done, 12:36 so that you can see I've shaped them 12:37 into the shape of like chicken drummettes, okay. 12:41 So that's what we're gonna do here, 12:43 and so I'm just gonna take the curve 12:47 and I'm taking these pieces, 12:48 and don't throw out these pieces. 12:50 These are really good, 12:51 save them for some good chicken salad. 12:53 In fact... 12:54 Well, also you can put it in a chicken noodle soup. 12:58 Oh, that sounds good or chicken noodle casserole. 13:01 That's a Micheff Family favorite. 13:03 Can you see that? 13:05 Now, we made just like a little, 13:07 and then I'll make another one over here. 13:11 I'm just like a... 13:12 You can get creative, 13:14 oh, it can be fun, you could even... 13:16 To make bigger or larger pieces. 13:17 You can make bigger or larger pieces, 13:19 I'm just making smaller ones 13:23 and you can even use, 13:25 maybe this would be our little... 13:29 I'm just gonna shape this around 13:34 and here we go like this. 13:37 All right, so you got a couple of these and now... 13:43 Okay, now I'm just gonna make a couple of, 13:45 let's see. 13:46 Can I have my bowl... 13:47 let's put this over here, Cinda, 13:50 and here we go. 13:54 Linda, you're gonna heat up my oil in here 13:57 and just start getting that little bit hot, 13:59 and I'm gonna get simultaneously 14:02 couple of things done. 14:03 We're going to make our gravy over here 14:06 so that we can see the whole process. 14:08 So you put that oil just one tablespoon of canola oil 14:11 and three tablespoons of regular all-purpose flour 14:15 but if you have... 14:16 Do you want me to whip this in there now? 14:18 No, you're not gonna whip it in, 14:19 just put in there, 14:20 and I'm gonna show them to do something. 14:22 Okay. 14:23 What I do is, I just mix up that flour 14:26 and if you want it to be dry, 14:29 if it's not dry, 14:30 you're gonna wanna little more flour. 14:32 Some flour that is... 14:34 I'm gonna need little more flour Mellisa. 14:37 So while we're waiting for her to bring us some more flour 14:39 because I want you to see this. 14:40 See if it does that, 14:43 it's not ready, if it does that. 14:46 So you wanted to be, you know what, 14:49 I've got little flour here. 14:50 I'll just borrow from this 14:52 so this you can see how exact this has to be not. 14:55 So and Linda... 15:01 So I'm gonna show you, 15:02 you're just gonna keep mashing this around 15:05 and you're gonna get all the lumps up Linda with this, 15:10 okay. 15:11 And you wanted to be just 15:13 so there is no big lumps 15:15 and let's see. 15:19 Mellisa brought me the flour but we're doing good, okay, 15:23 over here, thank you. 15:24 All right so keep mashing those out 15:26 and you're gonna get the big lumps out of there, 15:28 and to see how our oil is getting ready in the pan, 15:31 let's look in here. 15:32 I'm gonna show you if we get a sizzle out of here now. 15:33 Let's take a look at this pan, and I'm gonna drop this in, 15:37 let's see. 15:38 Oh, did you see that sizzle, that means it's ready, 15:41 that means I got to get busy. 15:43 Let's hurry it up. 15:44 So I'm gonna get my gloves on and... 15:48 How is this looking over here? 15:50 Well, you got it, that's looking good. 15:52 Now just keep stirring it around, 15:54 you can even turn the heat up a little bit. 15:57 Make sure you show 'em 15:58 when you get like the color you want. 16:00 Right, I want to show you this now. 16:02 Let's look in here... 16:04 Am I browning this? 16:05 And can you get down really closer there you can see. 16:08 That's the way you want it to be, 16:10 you want it to be the... 16:13 I'll turn it like this so we can see better, 16:16 but you see how it's all like a little, 16:18 it's all even the flour now you're going to keep mashing 16:22 and as it's churning our color. 16:24 And you stop when it gets the color 16:26 you want for you gravy. 16:28 That's when you're gonna start adding your water. 16:30 Okay, so let me turn this down sis, so that... 16:34 Oops, hold on a minute. 16:37 Let me turn this down 'cause I don't want... 16:41 Grandma Micheff... 16:42 I'll cut more pieces for you. 16:43 Oh, that would be perfect. 16:45 Can you do that over here? 16:47 No, I prefer this board, I'm kind of attached to it. 16:50 Well, you know what? 16:51 I'm gonna let you do that thing. 16:56 Make me some more pieces over there 16:58 and then here's another here too 17:00 in if you need more. 17:03 No, no, no, no, I like that size. 17:07 No, I like that size, that was... 17:09 You got to make it look like a drumstick. 17:11 Now, girls, mom would say it's her chicken. 17:12 Do you know my rule 17:14 when I have kids and your grandkids 17:16 and my kids in the kitchen, what's my rule? 17:18 I know, but... 17:20 What's my, what's my rule. 17:21 I know what I should. 17:22 I know what our sister rule is. 17:24 What? 17:25 Whosoever recipe it is, we do it they want it. 17:27 Ain't no. There we go. 17:31 My rule when the kids are cooking with me is 17:33 if they're making something that I'm teaching them 17:37 and they don't make it quite the way I make it... 17:39 Hold that thought, we get to do it. 17:41 Hold that thought. 17:42 Okay, we got the almond milk. 17:44 Here is the trick and this is what Grandma Micheff taught me. 17:46 Okay, I put it into the flour, guess what? 17:50 Back into the almond milk, back into the flour, 17:54 and I really just push it in there like that 17:57 and put it all around it 17:59 and then look at how it breaded so nice, 18:01 and now we're gonna sizzle it right in there. 18:04 Okay, sis, get busy 'cause I need more. 18:06 This one looks like a guitar sizzling now. 18:09 Well, in my defense I never had meat in my life. 18:13 This is true. 18:14 So how would I know what a drumstick looks like? 18:17 To me, it's something you beat on a drum. 18:24 Okay, sis, I need more, hurry up. 18:26 That wouldn't make much sound. 18:27 This looks like-- 18:30 That looks like fish. I said it's true. 18:35 Just make it all this creative shapes I tell ya. 18:40 Okay my gravy, my stuff is browning here. 18:43 You wanna take a look? 18:44 We're gonna fry the fish just so you know. 18:45 It says that browning, you wanna take a look, 18:47 Oh yeah. 18:48 I think that's better. Okay, so hold on. 18:50 It's getting pretty brown. 18:52 Okay, I'm gonna just put this in right here, 18:55 and now let me take these off and let me move over, sis, 19:00 so you make sure... 19:01 hold on, it's just been, oh, this is getting awesome. 19:04 This is perfect, perfect, perfect. 19:07 Oh, careful. 19:10 Okay. 19:11 I just sprayed that all over. 19:13 Okay, I want you to look and see in this, 19:16 how beautiful that is, 19:17 that's the right color over here in the gravy. 19:21 If can get a close up for this gravy 19:24 'cause I'm just gonna bring it up so you can see it. 19:27 Can you see that right there? 19:29 Yeah, okay, that's the color we want 19:31 so now I'm just gonna turn this off for a second 19:34 'cause I need to let that down. 19:36 Now, I'm gonna change utensils and with my wire whisk, 19:41 I'm gonna pour in some of my water... 19:45 She is gonna redo her hair. 19:46 Yeah. It's true. 19:50 Okay, all that steam 19:53 and what I do is see there is no lumps, 19:56 that's how you get a lump free gravy. 19:58 You pour in a little bit at a time 20:00 and then stir it and then add as it thickens, 20:03 add just as you need as you go 20:05 instead of adding it all at once. 20:06 I'm gonna add my seasonings with my beef style seasoning. 20:12 And Braggs liquid aminos. 20:13 Braggs liquid aminos 20:15 and put that in there and stir that up. 20:19 Now I'm going to... 20:22 Look at that. 20:24 Okay, put that in there and... 20:29 And I continue stirring. 20:31 And we're gonna get this, look at this is, 20:33 look at this right here, 20:35 how this is starting to get golden right here, 20:36 look at that. 20:38 Ain't that beautiful? 20:39 It's beautiful. 20:40 Then you can just put it in your bowl and... 20:44 She is eating over there. 20:45 You just put your chicken, your potatoes, 20:47 your green beans, 20:49 and everything in a bowl, 20:50 I have one right here with chicken on skewers 20:52 that you can look at 20:53 and that folks is all there is to it. 20:56 Take a look. 20:57 Doesn't that look good enough to eat? 20:58 You put that gravy all over those mashed potatoes. 21:00 You know what? 21:01 That looks good enough to eat. 21:03 You've been eating. 21:05 She is eating my chicken. 21:08 It looks good enough to eat, don't you think? 21:11 Well, you know something else is good enough to eat, 21:13 you're gonna think so too is our next recipe. 21:15 Sis, what are you fixing? 21:16 We are fixing Italian pasta bowl. 21:20 All right. 21:21 Okay, for that you will need: 21:56 I love pasta. 21:59 Just throw out any kind of pasta 22:01 and I love French bread, 22:03 and I don't know, 22:04 the two just kind of go together 22:06 so we've got, we're gonna do pasta bread bowl 22:11 is what we're gonna make today. 22:12 And this one is very simple. I love bread bowls. 22:14 I do too. 22:15 You can put any kind of your favorite pasta in, 22:18 and I've chosen these little mini 22:23 penne to put in pastas, 22:25 and we've already pre-cooked the onions. 22:28 So I'm gonna have Cinda get started right away with peppers 22:31 and, Brenda, if you could turn this on 22:33 and put some spray on it. 22:36 We're gonna just do some vegetable spray 22:37 and then I'm gonna have her put the garlic in, 22:41 and we'll continue cooking onions a little more, 22:44 you can't cook onions too much. 22:47 Not for us anyway. 22:48 They all need, they can just keep on cooking 22:51 as far I'm concerned and I like 'em cooked. 22:54 How do you want this cooked, you wanna diced, 22:56 how do you want this peppers? 22:58 Yeah, it can be small diced. 23:02 And you can really... 23:03 Uh-huh, you can cut 'em anyway 23:04 people want to but I want to 23:06 get 'em done a little quicker. 23:07 Well, at least they don't have to shape them some special way, 23:09 I mean, they wanted stars all of them or something. 23:13 She is making really good guitars out of those chicken... 23:18 Okay, here is some mushrooms... 23:20 I was waiting for the musical instruments, sis. 23:22 Here are some mushrooms and then... 23:24 Like this little? 23:26 Yeah, that's good. 23:27 Or bigger? No, that's good. 23:30 I tell you what, she is a lot easier now. 23:32 I know. 23:35 Brenda won't let me come up with my own thing. 23:36 But isn't that the truth, 23:38 we have us a Micheff sister rule. 23:39 We do, that's true. We do. 23:41 We say whoever's recipe it is, 23:43 we support whether 23:44 we think we have a better way of doing it or not, 23:46 we do it today their recipes. 23:48 Well, the truth is we all cook different 23:51 and we're all creative... 23:53 And there's more than one way to do something. 23:54 And our minds are always going like this all the time. 23:56 Right. 23:57 So even when I'm eating at a restaurant, 23:59 I'm thinking this is delicious, 24:01 how could I make this different at home 24:03 and healthier, 24:05 and so you're constantly thinking 24:07 how could I make this to fit my taste. 24:09 That was the Italian seasoning that I put in, little bit, 24:12 not a lot. 24:14 And this is just some sea salt. 24:16 With your burger. 24:18 And I want to put this one in first. 24:20 But I do have a rule when I'm with kids. 24:24 That rule doesn't apply with sisters, 24:26 but does apply with kids. 24:27 I agree with you over kids. 24:29 If that was my grandsons help me, 24:30 I wouldn't have said a word. 24:31 She wouldn't have. 24:35 And you said we all make stuff different. 24:36 Like I have a gravy recipe 24:38 that I start right from all cold ingredients. 24:41 Well, I didn't get to try Brenda's dress gravy 24:44 but I'm going to during the break 24:47 but Linda's gravy, I can eat it as soup. 24:51 So, and Brenda's smell is really good. 24:55 I don't know, it's in... 24:57 It's in one of your cookbooks. 24:58 Well, thank you, sis. 25:00 I did bake today and everything 25:01 so she said I smelled really good. 25:03 Yeah, your gravy smell good too. 25:07 So if that's gonna simmer and she is add have the orange, 25:11 and if you want to really put some more color in it, 25:14 you could add... 25:15 I have the red tomato sauce that I'm gonna put in it but, 25:19 you know, it's important to eat, 25:21 we eat with out eyes so we do wanna color it like a rainbow 25:24 and if I make something like a pasta dish like this, 25:27 then what I'm going to do is 25:30 I'm gonna make a beautiful garden salad 25:32 with all rich colors in it so that... 25:35 You're going to... 25:36 Color your plate like a rainbow. 25:40 And then you know you have good nutrition 25:42 so if you have something, 25:44 a dish that isn't as bright and colorful, 25:46 make a beautiful salad, 25:47 a raw vegetable salad to go with it 25:49 and you will have good nutrition. 25:52 You know sis, recently was in Berrien Springs, Michigan 25:56 for our first ever live 25:59 Kids Time program that we did live 26:01 and this little girl came up to me and she said... 26:05 She said, "When you see Aunty Linda, 26:07 would you give her a message for me please." 26:09 And I said, "Well, sure honey." 26:10 She said, "Tell her I color my plate like a rainbow." 26:15 Honey, I'm so thankful you do and thank you for sharing that 26:20 'cause that makes me really happy. 26:23 And she goes that my mom says she is right. 26:28 And if mom says that you know that's how we go by it. 26:31 Well, now, I'm going to let this simmer. 26:34 Here I'm gonna ask Cinda to cut the bread bowl for us 26:37 and show you how to scoop that out. 26:39 And while she is doing that, 26:41 I'm gonna add this to our burger 26:46 and vegetable and all this stuff here. 26:48 So we'll let this simmer while Cinda shows you how to make... 26:51 Now what if this starts to spit at me, 26:52 what we're gonna do? 26:54 Just turn it down just a little bit. 26:55 All right, so you want to cut the top off 26:57 like I just cut the top of this 27:00 and then what you're gonna do is 27:03 score it all the way around, 27:07 and you want to make sure 27:09 you don't get too much of into the edge 27:12 because you want that nice sturdy edge 27:15 and then you pull out the middle, 27:18 reach to the bottom. 27:19 And don't throw it away 'cause it's really good. 27:21 It's good in dressing and stuff like that. 27:25 Yeah, here it is good. 27:27 So you don't want to waste anything. 27:28 They missed that, I think you ate, 27:30 we gonna need a shot of you eating, sis, you know, 27:32 I mean there you go. 27:35 So see how I'm making, 27:37 actually making a bowl and don't get... 27:39 leave some in the bottom. 27:41 You know, you don't want to get too much see. 27:44 There you go... Okay. 27:46 And this here needs to simmer and this is what it looks like 27:49 when it isn't and all you do is you just fill it up. 27:54 You heat it, fill it up 27:55 and you can give individual servings 27:58 if you want smaller fills, 27:59 then just do like a dinner roll 28:02 or something and scoop that out 28:04 and put that in it, 28:05 and then you have a dish and make a nice salad 28:07 and you have a meal. 28:09 And we have some that Cinda has garnished for me over here. 28:11 And actually it's really nice 28:13 when you take the top like this. 28:15 Well, I want you to see that the beautiful picture, 28:18 but you can take the top like this 28:20 and tear it off little bit 28:23 and you can use this to scoop and eat. 28:29 Knew she'd think of something. 28:30 I knew you'd want that tip right there. 28:33 Okay, what do we got next? 28:34 I give important tips. 28:36 Yeah, all what she does. No question about it. 28:37 I think you have something for us next? 28:42 Can, Brenda you're the closest to it, 28:44 can you read the recipe for me? 28:45 I sure will. 28:46 For her ratatouille polenta bowl you will need: 29:35 Wow! 29:38 That was a mouthful. 29:39 If you're wondering what ratatouille is? 29:43 Ratatouille is a traditional French dish 29:46 and now arguably it's originated in Nice, 29:52 but like I said arguably depends on who you talk to, 29:57 what historian you're talking to but it is not a soup. 30:03 You could probably more define it 30:06 as a very thick stew, 30:07 it always has eggplant, and onion, 30:11 and garlic and lots of vegetables in it. 30:15 So Linda is gonna absolutely love this recipe 30:20 because I'm coloring your plate like a rainbow. 30:24 Awesome! 30:25 Look at these gorgeous colors 30:27 and God made 'em all for us to enjoy. 30:29 That's right. 30:30 So let's get started 30:32 'cause it looks like it's a lot of ingredients, 30:34 and I know you think nine cups of eggplant 30:40 but it cooks way down, 30:42 so you're gonna want every bit of that and, 30:45 it's really only two medium eggplants 30:47 as you can see right here. 30:49 What am I doing over here? 30:51 You don't have to peel the eggplants 30:53 so I don't peel the eggplant 30:54 but you can if you want, but... 30:57 I've got my gloves on, I'm ready for work. 31:00 Well, way to go. 31:03 Okay, we'll get you started on first... 31:06 Just do the corn 31:07 and you can put it back in this bowl 31:09 because that will go in our polenta. 31:11 So when you are finished with that, 31:12 just set it over by the polenta. 31:14 All right, I'll do. 31:15 And I'm gonna cut the very end of this, 31:18 and there is a little spot where it got bruise, 31:21 and I don't want that. 31:22 And I'm gonna cut. 31:24 Now, again if you don't want the peelings, 31:26 you can peel it if you want. 31:30 Do I need to put anything in the skillet, I'm sorry. 31:32 Oh, yes, thank you. 31:34 Go ahead and put our Micheff Sister onions in. 31:37 Micheff Sister onions by the way are onions 31:40 that have been precooked 31:42 and they're translucent or clear. 31:45 And then we cook 'em some more. 31:46 And cook 'em some more. Some more. 31:48 And then I've already diced up the mini red peppers 31:51 and I wanted to show you 31:53 there are many tri colored peppers. 31:55 There're little orange, green, 31:57 I mean not green 31:58 'cause I can't eat green peppers. 32:00 They bother my stomach and a lot of people can't 32:03 but these don't bother my stomach. 32:05 So they're red, yellow and orange. 32:09 And so I just chop them up fine 32:12 and we'll get those started sautéing. 32:16 You can go ahead and turn on the water for the polenta too, 32:20 but you can crank the heat up high in this 32:23 and I'll get the eggplant. 32:25 Now the eggplant, I cut a little bit bigger 32:28 because eggplant cooks way down 32:31 and I like to bite into a piece of eggplant. 32:35 If you cut it littler, it's gonna almost, 32:39 disintegrate into your dish 32:41 and you won't have a definitive piece of eggplant. 32:45 And I like that piece, I like that, so if you don't, 32:49 then you can cut it littler, 32:51 but here is how I cut it. 32:55 And what am I doing with the zucchini 32:56 and the squash? 32:58 Okay, I'm gonna cut this a little bit bigger. 33:01 Say I have nice big chunks here. 33:05 Do you want the garlic in there now or throw it later? 33:08 No, you can go ahead and put the garlic in. 33:11 But you're gonna want to mince your garlic 33:14 so that you don't have like this big clove in it. 33:18 You're gonna have garlic that spread throughout your dish. 33:22 Okay, what am I doing over here, sis? 33:23 Okay, you're going to do the yellow squash 33:26 and you're gonna do it in just chunky medium sized pieces. 33:30 I think, I shot it out on the counter too. 33:34 Think about, think... 33:35 When you're doing your vegetables there is no... 33:37 That chunky or little less? Less. 33:39 Like that? 33:41 Yes, perfect for me. 33:43 There is really no right or wrong size 33:46 or that you can cut your vegetables, 33:49 it's, think about what you like to eat. 33:52 Do you like to have a nice big piece of a vegetable? 33:55 My husband would like to see the vegetable. 33:57 He doesn't want this little micro piece in there 33:59 that he is going, what? 34:01 You know, he wants; he likes a lot of vegetables. 34:04 And my husband Tim likes it small 34:06 'cause he doesn't want to cut it. 34:07 He wants to just have a fit in his fork or spoon, 34:10 he needed like that. Joe' wants it mouth. 34:11 Joel wants it mouthful. 34:14 He wants it in there. 34:15 My husband just wants to eat it. 34:18 He doesn't care. 34:21 So getting all types here. 34:22 And this... 34:24 Like I said this is not a soup so... 34:29 And if you look up ratatouille, 34:31 you're gonna see 34:33 a lot of different ways to prepare it. 34:36 You can use different herbs, you can use it... 34:40 And again it varies on what tradition me, 34:43 you know, the tradition is, 34:45 but lot of fresh herbs go into it. 34:48 I'm going to use my own fresh herbs 34:51 that I got from the garden. 34:53 Oh, she grows wonderful ones, right outside her house. 34:56 And she brings some and we can have it for garnish, 34:59 it's so beautiful and used for cooking and seasoning. 35:02 Do I put the mushrooms in now? 35:03 Not yet. 35:04 Oh, not yet, okay. 35:06 I want to get the eggplant, 35:08 what you want to do is 35:09 get your eggplant cook down a little bit... 35:15 Because the eggplant takes the longest to cook, 35:18 and so you're gonna want to cook 35:22 the vegetable that takes the longest to cook, 35:25 cook that first. 35:26 So I let it get it just a touch tender 35:31 and then 35:34 and then we'll add the mushrooms. 35:36 And we'll add actually all the rest of the vegetables. 35:41 So I'm gonna cut a few of these smaller 35:46 just because it will give it a little bit different, 35:50 add a couple of different textures in there. 35:53 So change it up. 35:55 So like you said, it doesn't really matter. 35:56 No, it doesn't. 35:58 I just like it, I just like. 36:00 I use, in fact that usually what I do. 36:03 I cut my first eggplant in big chunks 36:06 and then I cut my second one in a little bit littler chunks 36:10 and you'll see at the end how it cooks down. 36:16 You're thinking this is an awful lot of vegetables, 36:20 but if you're feeding your family of four, 36:24 you're gonna want all this. 36:26 Four or six. 36:27 Four or six, yeah, depending on what... 36:30 This would absolutely feed six. 36:33 And what I was gonna say is there is different... 36:35 And you want this in there? Not yet, almost. 36:38 Okay. 36:40 You could go ahead and start the zucchini. 36:44 Well, I'm not done with the yellow squash first. 36:46 I'm still... 36:47 I just want to know if I... 36:48 How far behind I was. 36:52 I'm measuring my meter here how I'm done. 36:56 That's perfect. 36:57 Absolutely perfect. 36:59 Does the salt go in last? 37:00 I like that name, I'll take that. 37:01 No. Thank you, Linda is keeping me honest. 37:04 You're gonna... 37:05 This doesn't have a lot of seasonings in it. 37:07 The seasonings are is just salt and your fresh herb. 37:10 Now that's not measured, 37:11 so you can just take 37:13 and keep sprinkling every once in a while. 37:16 You'll probably use all of that but... 37:21 And we probably would even use a little bit more. 37:24 I also which I didn't put in the recipe, 37:27 but when I was making it in a prep kitchen, 37:33 I love Vege-Sal, 37:36 it's an all-purpose seasoning. 37:38 It's my favorite and, there it is. 37:42 And so I sprinkle a little bit of it in the prep kitchen 37:46 and I went, oh, I like that, 37:48 that's good so, 37:51 that's a little. 37:52 So you can add that too. 37:53 So you can basically add your own seasonings there 37:55 if you want to. 37:56 Okay, so I'm kind of... 37:58 I'm gonna get kind of filled up over here. 38:01 Seriously? 38:03 Well... 38:06 Just give me the bowl. Put them in the bowls. 38:08 Okay. 38:09 Because I'm gonna start, 38:11 I'm gonna start on tomatoes. 38:12 Now the tomatoes are the last thing 38:15 you're going to add. 38:17 In fact, you know what, sis, 38:19 I'll add some of this to it and let it cook down. 38:23 Okay. 38:25 So I can do the mushrooms now? 38:26 Sure. 38:28 She really wants to do those mushrooms. 38:30 Let's let her do that, 38:31 that's not even gonna hurt a thing if you do it. 38:33 So for somebody that doesn't have this size pan at home, 38:35 what are they gonna do? 38:37 You actually could cut it down, 38:38 you could do one eggplant 38:40 and one zucchini and one, you know... 38:43 Yeah, just half it, half the recipe. 38:44 Exactly, half the recipe or you know do it 38:47 just a portion of the recipe. 38:49 If it's a smaller family or whatever they can half it. 38:52 Exactly because as you can see... 38:54 Yeah, bite size. Bite size. 38:56 Bite size, and I mean, some of these you don't, 38:59 you can just break in half, you know, it doesn't matter. 39:05 This will create as the vegetables are cooking, 39:08 it will create a little bit of a broth. 39:10 If it starts to stick a little bit, 39:12 you can spray it with a nonstick cooking spray, 39:17 or if you really want to, 39:19 you could do the traditional way in France 39:21 is you add a little bit of extra virgin olive oil 39:24 and you can do that too. 39:25 I didn't do that 39:27 because I was trying to cut down 39:28 on the fat and calorie. 39:32 I proceeded not knowing 39:33 what shape to do this since so... 39:35 Same thing. 39:38 I was like I might have ruined it right now. 39:40 I'm used to... 39:42 Here is the deal. Okay. 39:43 I'm used to cooking because we don't get... 39:47 Us sister don't really get together 39:49 and cook that much. 39:51 We don't live near each other to do it. 39:52 So I cook with your grandsons all the time. 39:56 So I would need the same thing. 39:57 They can drill the whole thing and I go, 39:59 okay, that's good 40:01 'cause they're helping me. 40:02 Ever since they were little even, 40:04 they could never make a mistake at Aunty Cinda's house. 40:07 Jason had flour all over the place one time 40:10 and she goes don't move, don't move, 40:12 and he is looking terrified like 40:13 he is going to get in trouble 40:15 and then he goes, nah, it's gonna be okay. 40:17 She runs and gets a camera to take pictures. 40:20 He says, I knew Aunty Cinda was gonna take a picture. 40:25 Hey I seriously, I know, 40:27 I say that on Tiny Tots all the time that 40:29 anytime you can be in the kitchen, it's fun. 40:33 I truly mean that. 40:34 Anytime you can be in the kitchen, 40:36 make it fun. 40:37 That's right. 40:39 And you know because... 40:40 Mom taught us that. 40:41 Fun doesn't always just happen, 40:43 you have to help make it happen. 40:44 Exactly, it's like you don't sit here and go. 40:47 Okay when does the fun start? 40:49 Come on, let's have the fun started. 40:51 You don't say here and go, that's a guitar. 40:55 Exactly, 40:57 that's what I'm talking about. 41:04 I almost took a bite of that. 41:06 She's lost a tomato for her dish. 41:08 I don't like it too. 41:11 I don't think she is really worried about that. 41:12 Your water is boiling over here. 41:14 Oh, just turn it off 41:16 because I'm not ready for that. 41:18 Although, actually... 41:19 You want it back on? 41:21 You know what? 41:23 I actually could, Brenda when you are... 41:25 I may be done. 41:27 I'm gonna go ahead and do the polenta 41:28 while it's boiling. 41:29 Yeah. 41:31 Um, but I need that. 41:36 Okay, that's good, that will work. 41:39 Okay, so we'll go ahead and do the polenta. 41:42 Now, I don't know what type of polenta 41:44 you have it at in your... 41:49 Wherever you live 41:51 but this is the type of polenta that I have. 41:53 It's a instant polenta 41:55 and you don't have to show the brand 41:56 because it's just an instant polenta. 42:00 And I mean, it seriously cooks up fast. 42:04 If you can open it, it cooks up fast. 42:10 It probably cooks faster than it opens. 42:16 Actually, whoa, hello! 42:19 I want to say that. 42:21 Okay, I'm gonna put my salt in, 42:25 and then be careful because this bubbles up and... 42:31 So you're gonna wanna put it in slow, 42:33 you just stir it slowly in as continues pour 42:37 as you're stirring, 42:38 otherwise you're gonna end up with the big clump of polenta. 42:45 And you know, when we were growing up, 42:46 mom would make this for breakfast 42:48 and she called it cornmeal mush. 42:50 That's true. And we loved it. 42:51 And I liked it afterward she would pour it into... 42:54 like the bread pan 42:55 and put it in the refrigerator overnight 42:57 and then... 42:59 Slice it. 43:00 In the morning for breakfast she would slice it 43:02 and Linda is throwing mushrooms over here. 43:06 And she would slice it and then she would, you know, 43:08 just put a little oil in the pan and fry it, 43:11 and we'd have it with the maple syrup 43:13 over in the morning and that was delicious. 43:14 Yeah, everybody loved that. 43:16 And stand back 43:17 and I'm not even kidding about this 43:19 because it does bubble up and spit up, 43:22 so really I even stand back. 43:24 A nice wooden long spoon would be really nice but I love... 43:28 I always cook with these high heat spatulas 43:33 because they're... 43:35 It's about right at the spitting stage. 43:37 Yes. 43:39 See how fast it cooks up. 43:42 Just that's it. 43:45 You want it to... I actually... 43:47 If you want it a little thinner, 43:49 add another half cup of water. 43:51 And so make it five cups of water 43:53 if you want it a little bit thinner 43:56 because it does cook up thick. 43:58 So after this, sis, 44:00 when the polenta is done like that, 44:02 you've got this cooked... 44:03 So what you want to do is you add, 44:05 watch out it spit and see. 44:08 But it's done. You can turn it off now. 44:09 You're gonna put your diced tomatoes in there? 44:11 So what you're gonna do is you're gonna dice up your... 44:15 This keeps cooking down and as it cooks down, 44:17 keep sprinkling with salt, keep sprinkling it with the... 44:23 If you season with salt if you want 44:25 and then cut up, dice up your tomatoes 44:29 and keep adding that, 44:31 and then when it gets a little bit tender... 44:33 I've already got some prepared 44:35 and you can see what it looks like already made. 44:37 You put your polenta down first as you can see in the bowl... 44:40 And how it cooks down. 44:42 All this looks like a lot but it cooks down. 44:45 And you know what I did forget to show you is 44:48 to add your fresh herbs 44:50 and I picked the whole bunch 44:52 that I'm getting out of the refrigerator right now. 44:55 I picked the whole bunch of fresh herbs from my garden 44:58 and so you want to break some of this time 45:03 and cut some of the basal in it. 45:05 That's it. 45:07 And coming up next is Linda's chilly cornbread bowl. 45:12 All right, for that you will need: 46:07 This recipe is kind of a take off of our childhood 46:10 because we grew up on cornbread and beans. 46:13 Yes, we did. 46:15 And we all still like cornbread and beans. 46:18 Actually we grew up on any food 46:21 that we got given to us or we could grow in a garden. 46:26 And that's why we have a lot of cornbread and beans 46:28 because it was given to grandpa who gave it to our family, 46:32 big bags of beans that mom cooked 46:34 from scratch and cornmeal. 46:36 Yeah. 46:37 She could really stretch it too. 46:39 Oh, yeah. 46:40 She could do just about anything. 46:42 Well, this here, 46:43 we're gonna have Cinda start on the cornbread 46:45 and you'll notice this 46:46 cornbread recipe does not have, 46:49 and you can start putting all the dry ingredients in, 46:52 the flour and the cornmeal. 46:53 It does not have any soymilk in it or eggs, 46:59 and we don't even have to... 47:01 So no dairy, no eggs, completely vegan. 47:04 We don't even have to have an egg replacer for this one. 47:06 Oh, wow. Wow. 47:08 So no cornstarch? That's nice. 47:11 And then here is the salt and I stir that all around 47:14 and get it all thoroughly mixed and make a well in the middle 47:19 and what we will do, we'll put the oil in, 47:23 the pure maple syrup and then the secret ingredient 47:26 for the moisture is creamed corn. 47:30 Ooh, that sounds good. Put it in. 47:32 Remember when mom made cream 47:33 corn over toast for supper sometime. 47:35 She would. She love that. 47:37 I forgot about that. 47:38 I always like that. 47:39 I did tantalize, I saw that 47:41 when you were thinking cream corn goodness, 47:42 like it, wow, it's been long time 47:44 since I had mom's cream corn over toast. 47:46 She would do cream to spare it as over toast too. 47:49 While she is doing this, can you spray those pan, 47:52 all 12 of them. 47:53 And there was always her homemade 47:55 whole wheat bread for toast which were, oh, so good. 47:59 And notice, I'm not using a mixer, so... 48:02 She's using a sister. 48:03 I'm using a sister. 48:06 So if you can go ahead and mix all that together and then, 48:09 sis, what we're gonna have you do is 48:11 divided up between these 12 muffins here 48:16 and we'll have her wipe off the top 48:19 and then Brenda and I are gonna get... 48:21 You can wipe off the top of that, 48:23 then Brenda and I are gonna get started with the chilly 48:25 and our precooked onions. 48:27 Yes, our Micheff Sisters secret ingredient 48:31 anything with onions in it. 48:32 Right, and then we're gonna put our tomatoes. 48:36 And I used mom's home can tomatoes. 48:41 I would just speak at a church and they had a potluck 48:43 and as they were getting ready to have prayer 48:45 to start the potluck, 48:46 and they said in Miss Brenda, 48:48 we have Micheff Sisters onion serve today. 48:51 I was like thank you. 48:54 Yeah, that's always blessing. 48:56 Okay, you can put any kind of beans in here. 48:59 I chose three different kinds 49:01 but you can put four or five different kinds 49:03 if you like beans. 49:04 Excuse me, is this 49:05 what I'm supposed to use for this. 49:07 Um, no you just use like a spoon 49:09 and you can actually use this spoon, 49:11 let me rinse it off. 49:12 I'll do it for you. 49:14 Okay, and we're gonna put some chili beans in there. 49:17 So we've got two different kinds of beans 49:18 and the chili beans have their juice with them. 49:21 It does, the chili beans do have the juice with it 49:23 and you can... 49:25 It's just part of the seasoning. 49:26 If you are just putting beans and you don't have a juice, 49:27 well, then add just a little bit of water 49:31 like a half of cup of water to your beans. 49:33 You got some fresh corn going on here 49:36 and then you can put a little chili powder 49:40 and a little seasoning in that 49:41 but this here is just a little bit of seasoned salt. 49:45 I love that, first corn off the cob here. 49:47 Tiny bit of red peppers and a little onion powder 49:53 and what we still insist and a little sea salt. 49:54 There is nothing like Michigan fresh corn on the cob 49:59 and I have to tell you that for my birthday, 50:05 this year Brenda, 50:08 and mom and dad, and Mellisa got together, 50:11 they were all in Michigan at mom and dad's... 50:14 And they got together and for my birthday 50:17 they put up 60 quarts of frozen corn for me. 50:21 That's right, 60. 50:23 And a lot of love into that. 50:25 And then they packed them into big coolers 50:27 and Mellisa's mom Pam 50:30 and her friend drove them to my house 50:33 and he delivered them. 50:35 It was... 50:37 It seriously that is the best birthday. 50:39 Oh, that is the best birthday present. 50:41 To me gifts of love are the best gifts anyway. 50:44 I mean, it was hard to think of what would, can I get, 50:48 you know, what can we get Cinda for her birthday. 50:51 What can we get, and then I was like I know, 50:54 I know what she would want. 50:55 Okay, for the last little bit 50:58 and everything they are saying is wonderful. 51:00 That's the last little bit, 51:01 what you do after these are baked 51:03 before you take 'em out they're hot, 51:05 take 'em out of the oven, 51:07 take a bottom of this scoop 51:09 and just go like this 51:11 and that's how you make the bowls. 51:14 And then after you... 51:15 While they are hot. While they are hot. 51:17 And when it's all done, 51:18 you just take a little bit of knife 51:19 and take them out and they are like this, 51:21 and you scoop your chili into it, 51:24 and we have some right here for you to see. 51:26 She topped them off with sour cream 51:30 from Wayfair Foods and go just go to wayfarefoods.com 51:33 for the most amazing sour cream you've ever tasted. 51:36 Wayfarefoods.com. 51:38 I'm gonna see if it's the most amazing, this is... 51:47 I think that was a two thumbs up, sis. 51:50 Right now my... 51:52 My sisters and I have six cookbooks out 51:55 and we'd like to show you how you can get all six. 52:00 If you've enjoyed the recipes you've seen today 52:02 and would like to purchase your own copy 52:04 of one of their cookbooks, 52:05 including their new cookbook, Cooking with Kellogg's, 52:09 you can write to 3ABN, PO Box 220, 52:12 West Frankfort, Illinois 62896. 52:16 That's 3ABN, PO Box 220, 52:19 West Frankfort, Illinois 62896. 52:22 You can call 618-627-4651. 52:26 That's 618-627-4651. 52:30 Or if you would like to contact the Mischief Sisters 52:32 for a speaking appointments or concerts, 52:34 you can do so at their website at MicheffSisters.com. 52:38 That's MicheffSisters.com. |
Revised 2016-12-08