Taste of Paradise

Rainbow Noodles/Rainbow Rice and Jerk Tofu

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Donna-Marie Lindsay, Evita Tezeno

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Series Code: TOP

Program Code: TOP000083


00:15 Welcome to the "Taste of Paradise."
00:17 My name is Evita Tezeno.
00:20 You know I love spicy food, I just love it.
00:23 And I try to come up with some recipes
00:26 that incorporate spicy and sweat and savory
00:31 and I have another one for you.
00:34 I have a spicy new dish that has an almond sauce
00:41 and it is fabulous, fabulous, fabulous.
00:45 That's also colorful,
00:47 you know, you eat with your eyes first.
00:49 So if something doesn't look good
00:52 you're not going to want to eat it.
00:53 So let's see what the ingredients are
00:57 and let's go through the recipe.
01:00 For the Noodles we need.
01:56 So we're gonna do the dressing first.
02:01 And I just love tahini.
02:03 Tahini is my favorite.
02:05 It is delicious and tahini is made out of sesame seeds,
02:11 it's sesame seeds butter.
02:13 So that's what tahini is.
02:16 And we have our orange juice
02:17 and you can use water but orange juice
02:20 adds that flavor to the recipe.
02:25 We have almond butter.
02:29 And going back to tahini,
02:30 it's really hard to find raw tahini,
02:33 so most of the--
02:34 In most of the stores
02:35 it's roasted sesame seed butter.
02:39 So don't sweat the small stuff.
02:41 If you can't find raw tahini
02:43 just go head and get the roasted one.
02:47 We don't want to make things difficult for you.
02:50 So we have our date, our clove of garlic,
02:56 our yeast flakes, our cayenne with--
03:02 I love cayenne, our chili pepper.
03:09 Our black sesame seeds very, very simple.
03:15 And we're going to blend this.
03:40 Now in a previous recipe I--
03:44 In our previous program, sorry about that
03:46 I made these wonderful carrots by using a vegetable peeler.
03:53 And so this is how it's used
03:54 you just take a vegetable peeler
03:56 and you just continue to peel the carrot
04:00 and it comes out with these wonderful Julian slices.
04:03 Now for the zucchini,
04:08 the way we get them
04:09 into wonderful noodle shape like this
04:13 is I use this wonderful tool.
04:14 This is called a spiralizer.
04:16 Now you can get this online you can order it online,
04:22 you just put in the search engine
04:25 and put spiralizer and this will come up.
04:29 Make sure it looks like this
04:30 because the other brands they tend to be a little wonky.
04:34 So you want to use this one, you want get this one.
04:36 Oh, they have some that's a little more expensive
04:39 and they're made out of stainless steel
04:41 but they really, really are expensive.
04:43 So this one very you know,
04:45 under $40 it's great and it work fabulous.
04:49 So I am gonna show you how to use it.
04:51 You cut the two ends off of the zucchini
04:54 and what I like to do
04:55 is I like to cut the zucchinis in half,
04:58 so the noodles don't be as long.
05:01 And you just plug it in
05:03 and what's so cool about this little contraption here,
05:09 it has different noodle sizes,
05:12 little blades that you could do different noodle sizes.
05:14 So it comes all compact it's just wonderful.
05:18 So I am using the small blade
05:21 and you just do it like this.
05:29 And look at that, amazing.
05:32 Just wonderful noodles and you could use this
05:35 when morning spaghetti if you are low carb diet,
05:39 you can use this
05:40 in place if your spaghetti and it tastes,
05:45 I am telling you your mind thinks it's spaghetti.
05:47 It tastes just like you're eating noodles.
05:49 So don't fear because it's delicious,
05:54 it's really, really good.
05:55 And if you don't like the kind of raw taste zucchini
05:59 you can sprinkle little salt on it
06:00 and just wait for a couple of hours
06:02 and it will soften a little bit
06:05 and it's just like pasta, just like it.
06:11 So now we're gonna just combine it,
06:13 it's just a real simple recipe.
06:17 You take the noodles.
06:23 And you combine the carrots.
06:27 And this is also a recipe
06:29 that is very simple, simple ingredients
06:33 you can make it.
06:36 You could go home you can run out
06:38 and make it today, very, very simple ingredients.
06:45 I am making a mess here.
06:48 You know, I like to use my hands,
06:50 so I am using these tongs right now
06:53 and it's not working for me.
06:57 So now you want to take your sauce.
07:09 And if you want the sauce a little thinner,
07:12 you could put a little more orange juice in it.
07:16 It's just depending on your taste
07:20 and how much you want it coated.
07:30 So you're going to toss this surround
07:32 make sure that the sauce is incorporated in the noodles.
07:49 Okay.
07:55 You know, you have to always have a pretty presentation.
08:15 Now you take a little cilantro and I just love cilantro.
08:20 And you just toss it around,
08:23 have your green olives and these olives are not raw
08:27 they came out of a can.
08:28 But it's very difficult to find olives
08:32 that are not curative vinegar or red wine vinegar.
08:37 So I usually buy the can olives because it just water, salt.
08:42 So get this out of the way.
08:47 And then I am gonna use hemp seed,
08:49 hemp seed is a complete protein.
08:51 And it's very wonderful.
08:54 It has nutty flavor,
08:57 so I love to drizzle hemp seed on my salads
09:01 it makes things nutty tasting and you getting packed
09:06 tons and tons of protein when you do that.
09:12 Now look at that.
09:14 This is a dish fit for a king or a queen.
09:21 I did it again another fabulous recipe
09:26 coming from the Taste of Paradise kitchen
09:29 with your own Evita Tezeno
09:32 and you know what I say at the end,
09:34 remember to live life fresh.
09:44 Welcome back "Taste of Paradise"
09:46 you know how we do it here.
09:47 We do it really good
09:48 we're going to add a little heat of this
09:50 but in particular we can make a special
09:53 and tasty just for you.
09:55 Now, now --
09:59 we're gonna do something that has never been done before
10:02 at least "healthy way I think."
10:04 We're gonna make one of my other favorite recipes
10:08 all the way from a special Island
10:11 in the Caribbean and we call it JA,
10:13 we're talking about Jamaica.
10:15 Now when you think of Jamaica
10:16 you think of fantastic recipes,
10:17 you think of good taste of food some of it spicy
10:21 but you know, we all subscribe to use in the hot items
10:26 and one particular item is Jerk,
10:28 Jerk sauce, Jerk seasoning, Jerk chicken,
10:32 Jerk this there jerking people out there.
10:35 It's all kind of stuff and if you notice
10:36 let's take look over here why
10:37 because we brought in our jerk specialist from JA.
10:42 Well, she is from JA she's actually one of the,
10:44 you know, associate consultant on our team
10:46 her name is Donna-Marie Lindsay you've seen her before Donna.
10:49 How's it going.
10:50 Good, good's to be back.
10:51 Amen, amen.
10:53 I heard the oven going off.
10:54 You're cooking up a storm up here.
10:56 So we want to welcome Donna back
10:58 you know, I would say all the way from JA
11:01 but Donna you are originally from JA, no?
11:03 Yes, originally from JA, Jamaica Kingston.
11:05 From, from Kingston, Kingston, watch it now.
11:09 You know, they say there are rude boys--
11:10 Be careful.
11:11 And carry on, amen.
11:14 Well, I am from the Island of Brookland.
11:18 You know what it mean?
11:19 So in Brookland we have a lot of good fun
11:22 and there's a lot people from the West Indies there,
11:24 especially the Jamaicans.
11:27 Oh, they like run in place
11:29 nice wagwan and all little stuff--
11:31 In San Jose
11:32 we call it Kingston 21.
11:34 Kingston 21, this is--
11:37 That's Brooklyn though? Yes.
11:38 All right, good news, good news.
11:40 Well, today we're going to make some Jerk Tofu.
11:45 That's right, that is correct, Jerk Tofu.
11:48 But you see thing is making Jerk Tofu
11:50 is actually not that hard.
11:52 No, it's not that hard if you have the right ingredients.
11:55 The right ingredients because normally when people
11:57 make Jerk Tofu all I do is to take the same Jerk seasoning
12:00 and put it on the tofu. Put on it, right.
12:01 But you know, here at "Taste of Paradise"
12:03 we try to lower people blood pressure
12:04 not raise their pressure. Exactly.
12:06 Because Jerk seasoning,
12:07 original Jerk seasoning has what in it?
12:09 It has Scotch bonnet pepper,
12:12 the red pepper really hot pepper.
12:14 But it also has like nutmeg, all spice,
12:18 you know all those species that you know
12:19 we traditionally bake with
12:20 but we also put it in the seasoning too,
12:23 to give it that nice little flavor,
12:25 so you have that hot
12:27 but you also have that special hints of nutmeg
12:30 and all spice and that sort of thing,
12:31 that's also in the traditional Jerk sauce
12:35 or Jerk seasoning.
12:36 Right, right.
12:37 And we know that the nutmeg
12:39 you know, if you keep a eye on the season here
12:42 we're gonna talk about nutmeg.
12:43 Nutmeg can actually be considered poisonous
12:46 because it's toxic alkaloid.
12:48 But don't, don't, don't get too angry right now.
12:50 Let's make sure you watch all other programs
12:52 that you'll understand for yourself.
12:54 And you know, things we can use instead of that
12:56 you know instead of nutmeg--
12:57 There are things we can use cayenne.
12:59 Coriander, cardamom
13:01 which are not as strong, you know what I mean?
13:04 But still flavorful.
13:05 But still flavorful and tasty
13:08 and if you heard that jerk seasoning,
13:09 they has lot of everything the pepper will slowly
13:12 but surely over consistent period of time
13:14 will raise your blood pressure.
13:15 Right, right.
13:16 And then I remember because when I used to do
13:18 a little jerk seasoning and stuff
13:20 I always used to you know,
13:21 taste it a little bit and it has a lot of what it?
13:24 Pep.
13:25 A lot of pepper and salt
13:26 and yes a lot of other flavorings
13:29 and species and stuff.
13:30 So the key here,
13:32 there is nothing difficult about making that jerk tofu
13:36 but here we're try make that jerk seasoning
13:39 so go along with the tofu
13:40 that will be helpful and healthy for you.
13:42 It is not just gonna go just like that
13:45 you can't just eat jerk tofu all day,
13:47 what else we're going to make with that.
13:48 We're gonna make some rice.
13:50 But not just plain rice, we're going to rainbow rice.
13:53 Rainbow rice with some jerk tofu.
13:56 Man before you know,
13:58 I make some parties or something like that.
14:00 Woops.
14:02 Too much, too much, too much information there.
14:05 All right, so what we're gonna do
14:06 we're gonna over these quick simple recipes write it down,
14:09 especially the jerk one and also the rainbow rice.
14:12 Here is your recipes today for that.
14:16 For the jerk tofu all we gonna use is...
15:09 So here it is.
15:10 This is the key to making some great jerk--
15:14 Jerk seasoning. Yes, jerk seasoning--
15:16 Look at her, you see so both
15:19 you see that man we see normally
15:21 when you make be carefully
15:23 because there are pepper and all that stuff.
15:25 This is a simple way on how you can make
15:27 that jerk seasoning and so how do we do that here?
15:31 All right, well what we're gonna do is
15:34 we're gonna make our seasoning first
15:37 by blending all our species together.
15:41 So what we have here is some diced tomatoes,
15:45 not tomatoes onions.
15:46 All right, so we have the diced onions there.
15:48 Onions and we also have some scallions
15:51 or our green onions is what they call it
15:52 here in the United States.
15:53 Green onion or scallions.
15:55 Scallions is what we know it as.
15:57 And we also have some minced garlic.
16:02 And you have the garlic in there.
16:03 So you cut it all up you put it in a bowl
16:05 and basically we're just gonna put that.
16:07 Some people add ginger.
16:08 Some people also use ginger.
16:10 Now ginger you use it once in a blue,
16:12 once in a blue but everyday too much,
16:14 too much it's a fiery item,
16:17 so you don't want use that on a consistent basis.
16:19 So just use it for special occasion, amen.
16:21 So I am gonna go ahead
16:22 and add the little cardamom, coriander.
16:26 Cardamom, coriander
16:29 and that's true normally we will add these items here
16:31 to do what to do...
16:33 In place of the...
16:35 Baking item here.
16:36 Baking item, so we're adding this
16:37 in place of you know the...
16:39 Is that nutmeg and cinnamon extract--
16:42 And olive spice and that sort of thing. Okay.
16:44 And I am gonna add our sweetener,
16:45 our Florida can juice crystals.
16:47 All right.
16:48 I am gonna add the thyme.
16:52 So thyme is very--
16:54 Not thyme.
16:55 Thyme, put some thyme in there.
16:58 All right and what else?
16:59 I also have paprika.
17:02 Paprika. Is that--
17:03 It's just dried red bell peppers.
17:04 All right. And once that--I go to--
17:06 Thing that you can also use is the small version,
17:08 that gives it a nice little you know grilled...
17:13 Right the flavor stuff.
17:15 All right, so you have that,
17:16 all the bell peppers, the red bell peppers
17:19 because that's what basically paprika is dry red bell peppers
17:23 and as we learn over and over
17:25 this one of highest sources of Vitamin,
17:27 Vitamin-C, okay?
17:29 Then you're adding juice to this,
17:31 this is what is interesting,
17:32 that I didn't realize here is that the--
17:36 That the jerk seasoning has fruit juices in it also, okay.
17:43 We are tropical you know,
17:44 so we have to add a little flavors too.
17:47 And that right there.
17:48 No that is so instead of using braggs
17:51 what you can do is use a little a beef style.
17:54 Beef style seasoning
17:55 or as you see if you don't have that the braggs as well.
17:58 So then what we're gonna do is blend this all up.
18:00 We're gonna blend this all up
18:02 hopefully it will go through nuts. All right.
18:06 Go ahead.
18:27 Mercy, mercy look at this.
18:30 This is looking like that.
18:34 Looking like some jerk--
18:35 Some serious jerk seasoning there.
18:37 All right can pore it all
18:39 so people can have nice look at what...
18:41 All right, so here we go here is our jerk.
18:44 Man, because the normally
18:46 the jerk is really what dark or--
18:48 Dark right.
18:49 Or something like that so that...
18:50 It has a good little color to it
18:53 and good consistency as well if you buy it in the stores,
18:56 sometimes because you use it to kind of marinate your meat,
19:02 sorry your substitute so...
19:04 What we have here is tofu.
19:08 Man we're going to jerk down some tofu.
19:10 Right, so we've already started the process.
19:15 Okay, so we have the tofu here.
19:18 Right. And then.
19:19 So what I am gonna do it to just slice it
19:23 and slice is here just across.
19:25 And the good news is you can take this jerk seasoning here
19:28 you just make good little batch of it
19:30 and you could add to different recipe
19:33 just like regular jerk seasoning
19:35 that you will buy at the store whatever like that.
19:37 Or you can use it for nut just tofu
19:39 you can use it from many different recipes
19:42 that is around.
19:44 So go ahead you can make yourself a nice little batch
19:46 put it in the jar and you are good to go.
19:50 Right. Good to go.
19:51 So we've sliced it there,
19:52 so what we want to do right now
19:55 is to actually have it marinate for a while
19:58 because that's one of the keys when you are cooking.
20:00 You know, any of you, you'll need substitutes
20:02 you want it to retain the flavor
20:04 whatever you are seasoning it with.
20:06 Man, man.
20:07 So what I would do is probably do it early in the morning
20:12 and probably or have it soaking over night.
20:14 Wait, wait, Donna you have to let to get
20:16 the Jerk seasoning in there, you're putting pound and pound.
20:19 I know but I am gonna mix it around.
20:22 And actually marinate.
20:23 Marinate in tofu,
20:26 all right she's gonna jerk down the thing,
20:28 put it inside you know, because long time ago
20:31 long time ago when I used to do the jerk seasoning
20:34 I get in there I get into my food
20:36 and it get to what I used to...
20:38 Yeah, you have to be very careful
20:39 you can't do that jerking because tofu is delicate, nice.
20:43 You're going to--
20:44 You're not going to end up with--
20:45 We use to slap it and...
20:46 You're going to have jerk tumbles.
20:48 Yeah, tofu is a little gentler,
20:51 you see so by living a healthy lifestyle
20:53 that teach you not to just beat up things
20:55 and stuff like that,
20:56 you have to take time and patience, all right?
20:59 So I would leave this there to marinate probably for few hours
21:04 or over night even better, the longer the better it is.
21:06 What?
21:07 Well, check this out, here, you're looking.
21:11 Look, man.
21:12 And so you have the--
21:15 But now watch it the key to the jerk seasoning
21:17 and stuff like that is the spice.
21:19 So what--
21:20 What do we do here to keep that heat going.
21:24 So what do we do we've added garlic?
21:27 Garlic is actually very potent
21:30 it does have that nice kick
21:32 but without the side effects
21:33 you know, the harmful side effects.
21:34 And garlic has many you know nutritional
21:37 or health benefits you know
21:38 a lot of person know for high blood pressure
21:41 you know, they say the garlic but you don't take it,
21:43 it would caution, you know.
21:44 Yes, that's true, that's true.
21:46 Because a lot of times people go ahead
21:48 and they use this garlic and they just find out
21:51 you know, I call it street ambulance,
21:53 you know, somebody say, oh, you have blood pressure
21:55 come then two piece of clove and boil it down
21:58 and break it down and drink it down
22:01 and they don't know
22:02 that the person has already taken blood thinners.
22:04 and so now that they go ahead
22:06 and use additional raw garlic it can cause other problems.
22:11 It can cause other problems. So please follow along closely.
22:13 Follow along closely but the garlic does
22:15 add some good flavor there
22:16 for a jerk seasoning as you see this.
22:18 So this is a good item to add that little kick, right.
22:21 Good kick and it's also healthy as we said.
22:23 And is healthy, so what we're going to do,
22:26 a matter of fact this garlic is for the other recipe.
22:28 Yes, the rainbow rice,
22:29 so let's see we can put it on quickly because.
22:31 So check this out rainbow rice
22:33 write it down real quick all you need is.
23:02 Oh, man there it is.
23:04 You try to get a rainbow this is like a double rainbow.
23:07 All right, well the more colors the better right?
23:09 All right, so we're going to get that going
23:11 and basically what you're going to do
23:13 you're just going to pour those items in, yeah?
23:15 So we're going to go with the rice,
23:17 it's already been on, so what I am gonna add--
23:19 And what's this, why you doing that?
23:21 She was supposed to marinate this here, yeah. Right.
23:23 She literally tried to baptize this.
23:25 I am gonna take this put this in the fridge real quick.
23:28 While he does that,
23:29 I am just gonna go ahead and add these items here,
23:32 so we're adding salts, we're adding peppers,
23:39 we're adding...
23:40 Mercy, mercy, mercy.
23:42 So what do you have now?
23:44 Well, I have what you've been marinating all night here,
23:47 but I'm like can't show you all until she's--
23:50 Until she's finished here.
23:51 So basically this is a flavorful rice as the garlic
23:54 and all other good stuff in it, even some broccoli, mercy.
23:59 So you have all of the colors you have the red, orange,
24:01 no, I don't see no blue in there though.
24:03 Well, you know what...
24:04 Yeah, we can't put blueberries in it, all right.
24:06 So we're gonna cover that we're going to let that
24:07 and it's going to go to a boil,
24:09 once it starts boiling put it on low heat
24:11 and just let it sink, and it'll do its own thing.
24:13 So here we are what do we have here?
24:15 Well. We have the what?
24:17 We have some of the tofu here already been sitting in
24:21 our special sauce for quite a while.
24:23 So what I am gonna do is going to have a little oven,
24:26 we're going to put it in the oven. Okay.
24:28 So some people they put it on the stove top.
24:31 But we're trying to you know,
24:32 do things little healthier here, right?
24:35 That's our theme.
24:37 So what I am gonna do I am just greasing this lightly
24:40 and then I am just gonna place out little slices.
24:46 Man that tofu suck up the jerk seasoning there.
24:49 Right.
24:50 And that's what we want
24:52 because that way it will have all the flavors
24:55 that we want it to have, right?
24:58 So we have to take our time
25:00 sometimes people to get it a little firm
25:04 they may double boil it,
25:05 I don't know if you guys are familiar with double boiling
25:07 that helps it to stay a little firm.
25:10 And if you do you know, take it
25:12 and it doesn't have the same you know,
25:14 a little covering on it we can face them...
25:17 They have a little on top. Right.
25:20 Yeah, fix up nice. Look at that.
25:22 So you have that and then basically
25:25 we could just take a piece of that and eat that, no?
25:27 No, we want to put it in the oven. Of course.
25:30 Oh, this is falling apart but not--
25:32 It's fall in part but I may need to test it.
25:34 And let me see a little piece.
25:36 You see the coolest thing is when you have the jerk tofu
25:39 and stuff like that you don't really have to worry,
25:42 you know, with the chicken and stuff you have to.
25:46 So this is just, this is tofu.
25:49 Because is our natural ingredients here.
25:52 Very nice, ooh, has a nice little.
25:53 No adhesives, no perspectives.
25:57 It's tofu you can't do with chicken.
26:00 You have to let that kick, uh, cook
26:02 because if you're going to eat that raw chicken
26:04 you may get a kick for real in your belly
26:07 and they will take this and put this where.
26:09 Put it in the oven. In oven.
26:10 And then you have a couple in oven already, no?
26:12 Yes I do.
26:14 Mercy, so let me get something to hold
26:17 or it's going to burn me.
26:19 We're in a kitchen,
26:20 so we're gonna fix up here for you all.
26:23 All right, so we get this going.
26:26 All right so here couple less pieces there
26:29 and then now you have your jerk tofu,
26:33 literally that thing look like some...
26:37 Let me try, let me try real quick for you all.
26:42 Oh, wow.
26:44 Why are your pretty skin up so?
26:45 I am trying to...
26:47 Like she want a piece.
26:49 This is really good
26:50 because now that's really thick really consistency there
26:54 and just like you know our chicken dry up...
26:56 I want to hear what you gonna say was you know...
26:59 You know, fix up and it has a nice little kick to it.
27:02 You went ahead already.
27:03 And we have some rice.
27:05 And you made some rice already.
27:06 So let's get a spoon there too.
27:08 Wow very good, Donna, man.
27:11 She brought Jamaica to our set here
27:16 so now you have the rice very nice,
27:19 pretty it is colorful.
27:21 And then you have some jerk
27:24 some jerk tofu to go along with that.
27:27 And then you could probably make a nice
27:28 little gravy or something.
27:30 And it fix up there.
27:33 Man, I wish where is all my stuff here
27:36 this is looking good.
27:37 So if you all can take quick look
27:40 you have your jerk tofu with let me see
27:45 if you all can take a look at that.
27:47 The jerk tofu with some rainbow rice
27:50 and you fix up good.
27:52 There is no reason why we need to use all of this spicy stuff
27:55 and hurting ourselves at the same time.
27:57 You could just make a good recipe
27:59 that you heard it here on "Taste of Paradise"
28:01 thank you so much.


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Revised 2014-12-17