Participants: Nyse Collins (Host), Evita Tezeno, Kinjii Cuington
Series Code: TOP
Program Code: TOP000104
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00:01 Have you ever wondered how to cook a healthy, tasty meals
00:04 raw and cooked that actually taste good? 00:07 Well, stay tuned while Evita Tezeno and yours truly, 00:10 Nyse Collins, show you how to do so, and give you, 00:13 "A Taste of Paradise". 00:31 Grandma might get upset, Mom might want to stay home, 00:35 but this holiday season, we're making their recipes, our own. 00:40 Welcome to "A Taste of Paradise", I am Evita Tezeno 00:44 and this is the "Holiday Season", 00:47 and I am so excited, and look who I have in my kitchen today. 00:54 Hey Evita! Hey Kinjii! It's my dear friend 00:59 Kinjii Cuington, girl what brings you in my kitchen today? 01:03 Well, you know I am always coming to you for recipes right, 01:05 Right! But this time I need a desert, whatcha got? 01:08 Not Your Grandma's Cranberry Cookies. 01:12 Alright! -Yes! Let's go to the recipe. -OK! 01:16 The ingredients are: 01:43 Zest of one orange, 1 cup of Maple Syrup. 01:48 So we are going to start off with the apples, 01:51 and apples act like a binder, so we are going to make our own 01:56 apple sauce. -Nice! Yes! 02:09 And you want to make sure that you scrape the sides 02:12 because they tend to stick to the sides a little bit, 02:17 but you could just use any food processor. 02:22 Ok. Wow! That really breaks it down. -Yeah it does! 02:25 So you take this, and this is your oats, and you put it 02:34 right into the oats. Ok. 02:42 Real, real quick and simple. 02:45 And then you start adding all your ingredients. 02:50 So, we have the maple syrup. Ok, I never thought about using 02:56 maple syrup. -Yes, it is not raw but it's not really refined. 03:03 Ok. So it adds sweetener without all the refined qualities 03:08 that the sugar has, so um hum, yes. 03:11 Then we have our Coconut Oil, and Coconut Oil also acts like 03:21 a binder. -Ok, so you actually have two binders in this recipe. 03:25 Yes. Ok, so the apples and the Coconut Oil. Yes, uh huh. 03:28 And you know with the Coconut Oil also acts like margarine, 03:33 because you know there is margarine in cookies. -It is. 03:36 Yes, yes. So this is like your margarine. Alright. 03:39 Um hum. Orange zest, I love orange zest. 03:48 So does it give you kind of like a citrus flavor? Yes. 03:51 Yes it does. -Alright, oatmeal cookies with a twist. 03:54 Yes, with a twist. Then we have our fresh ginger, 03:59 and ginger is really warm during the cold months, 04:02 it warms your system up. - Ok. So you could do ginger tea, 04:06 and you can put ginger in your smoothies. 04:10 So it will warm you up, it is thermogenic. 04:12 Ok, and I actually heard that ginger acts as an 04:15 anti-inflammatory, is that true? -Yes it is, yes it does. 04:17 Oh, ok. Anti-inflammatory. Yeah, anti-inflammatory. 04:20 Yeah. Yeah -I need lots of those cookies. Yeah, ok. 04:25 We have our Vanilla Extract, our cranberries, and coriander 04:37 and cardamom. -Ok, now are they sisters, because I see those 04:40 together in every recipe. -They are sisters, 04:43 they go well together. 04:44 - They really are sisters and best friends. 04:47 So let's mix this together, and you know it's optional, but 04:54 if you want to put nuts in this, you can. -Ok. 04:57 Yeah, yeah, you can put walnuts or pecans if you want. Ok. 05:02 But this one we are just leaving it like it is. Ok, good. 05:06 And last but not least, we are using oat flour. 05:09 Ok, now I have a question, you use oats and oat flour, 05:13 is there a reason for that? 05:15 The oat flour kind of binds it also. -Ok. -It's a binder 05:18 and the way you make this, you just take some oats and 05:21 you just grind it up. -Ok. Now quick question. 05:24 I've seen you said binder, so what exactly is a binder? 05:27 A binder holds it together. - Ok. Yeah. 05:30 It just puts everything together and so it won't 05:33 fall apart. Ok, so that's a good way to keep raw cookies together 05:37 so it doesn't fall apart. Love it, this is awesome. 05:40 Yes! So you want to leave the oat flour for last, 05:47 because it kind of just sops up all of the liquid. Ok. Um hum. 05:53 So it gives it that extra benefit...Yes it does, 05:55 yes it does. -Finishing touch. - Finishing touch. 05:58 Finishing touch, and after they are all incorporated... 06:02 We are going to use our dehydrator today, 06:06 and that's going to be out oven. Ok. 06:09 Yes. -That looks so yummy Evita, that is... -Smell! 06:19 Ahhh! I got it. -Ok. - Ok, now, get me a sheet... 06:26 A get me a tray of the dehydrator, the one that has 06:30 a sheet in it. No, this one. Alrighty! -Yep. -Ok. -Yeah. 06:34 Alright, here we go. - And then you just take, 06:40 you know, you just take a little bit of it... 06:43 It would be better if I use this one right here. 06:50 - That would definitely work. - Yeah, that would work better 06:52 than a spatula. - Can I help you form the shape 06:55 of them alright. You can also use a little, small 06:58 ice cream scoop if you have it, that would work as well. 07:01 So you just want to put this on the dehydrator, 07:04 and then you take these and stick them in the dehydrator 07:09 over night. -Ok. So because of the miracle of television, 07:14 we already have some made. 07:16 - Oh my goodness, I am so excited. 07:19 - Here we go. -Evita, oh my goodness. 07:25 - Now don't they look like cooked cookies? 07:28 - They really do. -They look like oven baked cookies. 07:31 - They really do. Yeah, they do. Now, you can try one. 07:35 I want one, like now. -We going to take it to the face. 07:38 Alright, let's go. - Oh my goodness Evita, this is awesome. 07:44 Oh my goodness, this plate is coming with me. -No, you got 07:45 to make your own. -Ok, ok, alright. 07:48 So, you know what I always say. -Yes ma'am. 07:53 Remember to live life fresh. 08:03 The "Pompous Pumpkin", yes, that's what we are talking about. 08:07 That pumpkin always acts like it has it all together, 08:10 it's always the showpiece, it's in everything, 08:12 it's on people's porches... Everybody, when they see the 08:16 pumpkin, they know the holiday's are here, 08:17 so who couldn't do a program without the special pumpkin, 08:22 but this time we are going to give it all of the glory 08:25 it wants, and we are going to put it there as the Centerpiece, 08:28 the "Centerpiece" of our table, so we call it 08:31 the "Pompous Pumpkin Centerpiece". 08:33 This is something that you all can enjoy... 08:35 when you think of pumpkin, you think pumpkin, 08:37 you think of what? 08:38 Pumpkin Pie, you think of soups, different items of that nature. 08:42 Now we are going to give it a little twist to it 08:44 where it can truly show every body, "Hey, I am here". 08:48 So that's why we are going to make this beautiful centerpiece. 08:51 As you see them right there, we had to cut them up a little bit 08:53 we baked them down, we are going to show you some 08:56 simple ways that you can prepare this, 08:57 and a simple, simple recipe, but we have some of it's 09:01 own little servants to go along with him 09:04 cause you know the pumpkin and you have beets, 09:07 you have zucchini, you have all of these other guys 09:09 wanting to grow up one day to be like the pumpkin but 09:13 they have their own place. 09:15 So today we are going to do a nice little centerpiece that 09:17 you can put there, don't worry, it's not a Turkey, 09:19 or anything like that, but it is the "Pompous Pumpkin", 09:22 here it is, a simple recipe how you can make this your 09:25 centerpiece for your table for the Holidays. 09:27 All you need is: 09:45 Then you will need a little something to go along with that. 09:48 So we have the veggie stock that you will cook your lentils in 09:52 with one small onion and one Bay Leaf to go along with that. 09:56 But you also have to have for this nice little dressing that 10:00 we are going to make along with it. All you need is: 10:24 So there it is, that's all you need to get this thing going, 10:27 and we are going to have another...possibly 10:29 a special one for you, so. Basically you take that pumpkin, 10:32 you can either gut it out there...or you know what I mean, 10:35 peel it out and you can use... so what we did was there was 10:38 a nice part there in the middle that we cut out and we used 10:41 that and chopped it up here to make what is going to be 10:45 our...per se, our filling. So this is going to be our 10:48 "Centerpiece" that you could use, so... 10:50 We've chopped those items up, we've cut them up as you can 10:53 see here, and all we are going to do is we are going to 10:55 cook them down just a little bit there. 10:57 So you want to boil it, you want to bake it 10:59 just a little bit to get it nice and tender. 11:01 So I am going to transfer all of this into some nice warm 11:05 hot water as that gets running there. 11:08 So I'm going to put those in there and pumpkin man 11:12 is delicious so many different things you can do with it, 11:14 pumpkin and squash, and zucchini. 11:17 We talked about on several occasions how good it is 11:20 for you, and so, that's an item that you can enjoy... 11:24 so we are going to let that boil just a little bit there 11:27 and then we are going to make a nice little... 11:30 we are going to sauté' it up for you. 11:32 But let me show you how to do this simple dressing 11:34 that goes along with it, ok, as that gets rolling. 11:38 Basically you take your parsley there, you have your Rosemary, 11:45 Rosemary is so delicious when you put this thing in the oven, 11:49 the whole kitchen smells fantastic... 11:52 get that little bit of Olive Oil there as well. 11:56 Get that going and then we'll add our nice little sweetener 12:00 which can be honey, or maple syrup, that works fantastic. 12:04 This is going to be a dangerous dressing that everybody's 12:06 going to love. We add the lemon juice to get that rolling, 12:09 and also we are going to add a little bit of salt to that 12:13 to get that some nice kick, then the rest, when we get that 12:16 rolling, we have a chance to see that. 12:18 So let's mix that up for you and then we are going to have 12:23 our secret recipe coming up here so, we mix it up 12:26 and then you have a nice little dressing. 12:29 You want this... the reason I'm doing this now 12:30 is that you want this to sit for a little while so 12:33 all of those nice herbs and stuff can start marinating 12:37 and then when you put it all together, it's going to be 12:39 delicious and fantastic. So, we are going to push this to the 12:42 side here a little bit until we get that nice pumpkin there 12:46 going, and then we have... We have one that you will truly 12:52 enjoy... But just a quick item, you notice that we had the 12:54 veggie-stock there right? We use the veggie-stock 12:58 to cook our lentils... Ok, now you know lentils 13:00 take a little while. Sometimes people let it sit over night 13:03 and all of that stuff, so we went ahead and cooked it 13:05 in advance, but we used a veggie- stock to cook it in so it gets 13:08 that extra ump to the lentils. Lentils are fantastic for you 13:12 especially because of the protein that it has, 13:15 but also the fiber. Fiber is fantastic for you and lentils 13:19 is also good for a person who might be dealing with anemia 13:22 as well so go ahead and enjoy the lentils. 13:25 Those have already been cooked for you and we are going to get 13:27 back to that here in a moment. But here it is 13:31 the ones who want to be like the big pumpkin, 13:34 but may not be able to have that stature as you notice 13:37 the pumpkins are so big and boisterous and pompous as 13:41 you see there, but it's a simple one that you will enjoy 13:44 and it's the beets. Yes, I said the beets, 13:46 and we are going to show you a simple recipe that you can do 13:48 as a little exotic...actually this is from one of our 13:50 consultants, all the way in the far land of the U.K., 13:53 Shenille, she did some cooking class and she came up with 13:56 this fantastic recipe that we can enjoy here during 13:58 the holiday's, and it's called the Salt Dough Beet Root, 14:02 Salt Dough Beet Root, here's the simple recipe 14:05 to make this Salt Dough Baked Beet Root. 14:09 All you need is: 14:33 That's how simple and easy it is to make this Salt Dough 14:37 Beet Root, and everybody is like what, what is this 14:39 Salt Dough Baked Beet Root? 14:40 So, well, first, let's grab some of these items... 14:42 Basically you want to start here with some beets, as you see, 14:46 ah, I even grabbed some sweet potatoes, 14:50 you can probably do it with some sweet potatoes as well... 14:51 So we have the beets, then we are going to go ahead and chop 14:55 those up a little bit and clean them up and then we have our 14:58 flours. So basically with the beets...you know they make 15:01 a little mess...so we washed these already and a 15:05 we're just going to cut off the tail, the front, the back, 15:09 and get that going and we were talking about anemia here 15:12 a little ago. This is fantastic for anemics as well. 15:17 So we have two of those and make sure you get yourself 15:19 some sharp knives as you see here. 15:22 Um, and then you have about two or three of those 15:26 so I am going to put this aside, some people eat... 15:28 they don't waste this either, they take this, they wash it, 15:31 they sauté it, you can use this so many different ways 15:34 so don't waste anything. 15:35 Then we are going to make out Simple Salt Dough. 15:40 Ok, how is...Mr. Pumpkin, are you doing alright over there? 15:43 He's doing good. So to make this salt dough, 15:46 you take the flour, put the flour in there, then we are 15:52 going to add what? A three quarter cup of salt... 15:55 people say what? You trying to kill me? 15:58 You trying to run my blood pressure high? 16:00 Don't worry, don't worry about it, that's just going to take it 16:03 to the next level here. Alright, so we are not going to 16:06 eat that per se, but that's going to be our Salt Dough, 16:11 our salted dough. Then we are going to take some Thyme, 16:14 fantastic, if you get the fresh ones, even better. 16:17 You are going to have to pull those off here, 16:19 everybody can enjoy this. This is going to be a delicious... 16:23 This is going to be a home favorite, 16:24 it's going to be a little exotic too. 16:26 So we have our Thyme in here, you want to put about 16:30 it says about two tablespoons. Work with what you have. 16:34 I'm going to take those off, so just run that there. 16:36 We have the Rosemary as well, so we have the Rosemary. 16:41 The coolest thing about this if you have this in your home 16:43 garden, is you can just pull them out, mmm! 16:46 Whew, that smells good, this reminds me of that Italian 16:50 bread or Pizza, or something like that. 16:54 If you just pull that off and put that in there so you just 16:57 basically just Shhh, slide that down, so you take the whole 17:01 the whole stem there and you just go the other way 17:04 and all of those will come out. Let me get a little bit of that 17:08 Rosemary and then the Sage, we don't have any fresh Sage 17:13 so I'm going to just put a little bit of that in. 17:15 So you want to make about a combination of about 17:19 five tablespoons, of five tablespoons. 17:21 So here we go, we got that going, this one is flavoring 17:24 it up. You take about a tablespoon of the Sage 17:28 this is going to give it that nice flavor. Done. 17:32 And then...I'm trying not to get dirty, but... 17:37 You are going to have to make this dough, right, so, 17:40 you take that water, you pour the water in... 17:43 So basically you are making dough almost like you are making 17:47 bread or something of that nature. 17:49 So, you mix it up, it's going to get doughy... you have to get 17:52 in there, you have to wash your hands, but it's going to be 17:55 good. I'm going to show you what it's going to come out like 17:58 in a little bit, so I'm mixing up and then ultimately, 18:00 what do you do everybody? 18:02 You get your hands in there, I'm not getting my hands in there 18:04 cause, I'm not trying to get dirty. We already made this 18:06 a little bit in advance for you but look at what you get there, 18:10 so you are going to get like a dough, and I'm going to 18:12 show you what the dough looks like here shortly. 18:15 People are like, well what are you doing with this? 18:18 How does this relate to the actual beets? 18:23 Well, here's what we are going to do. So I'll put that to the 18:27 side and show you what it should look like when it's done. 18:32 So here it is, we have in cheese cloth and watch this. 18:37 Walla! You have the Salt Dough. So we will take the Salt Dough, 18:45 look at that, really nice. Almost like bread 18:49 as you see there. You are going to take a part of it 18:52 and you are going to roll it out a little bit, 18:56 see already, this is some exotic stuff. 19:01 You put it there, you roll it out, you flat it out 19:03 a little bit, you take a little rolling pin... 19:06 Alright, almost like we are going to be making some 19:11 Roti or dough per e, or pita's or something. 19:15 It breaks up just a little bit, but here we go. 19:19 Then I'm going to take what? I'm going to take an actual beet... 19:22 Now are you ready for this? I am going to take the beet, 19:24 put the beet in the middle of it and I am going to wrap it up. 19:29 So this is now what we call a Salted Dough. 19:38 People are like wait a second, what are we going to eat? 19:41 Are we going to eat the whole thing? No! 19:42 That's going to be too much salt and somebody's going to die 19:44 of a heart attack or a stroke or something. 19:45 But basically you get that going, put it on a tray, 19:50 Done. You ready? Want to try that one more time? 19:53 So I am going to take another one, and then, right... 20:01 roll it out a little bit. Roll it out just a little bit. 20:10 Then I'm going to take another what? I'm going to take another 20:13 beet as you see here. Bam, put it in the middle. 20:15 Of course these beets are washed. 20:17 You are going to roll it up. One person said it is almost 20:21 like Play- Dough, literally, that is almost what it is like. 20:24 And if you take that now, make sure it is in there nicely... 20:30 Be a good boy! Alright, and then, Done! 20:34 There it is, but you are not just going to stop and eat it 20:36 like that, alright. What we are going to do is take this, 20:39 we're going to put this in the oven, then we are going to 20:41 come back and get rolling with our pumpkin, so roll with me 20:44 over to the oven here real quick, you can put this again at about 20:47 350° about 30 to 45 minutes and those are going to get 20:52 nice and ready for you, and then I have one already in there 20:56 and I am going to show you what it should...Come... Well... 20:59 I actually have it out already, and then, this is what happens 21:04 when it comes out. Look at that. 21:06 So I cracked open one or two of those for you. 21:09 You all see that, it's looking like man, somebody got hurt 21:12 up in here. You take this and you put this as almost 21:15 like a little starter next to your main dish and I am going to 21:19 show you...This is how it comes out, basically like this. 21:22 So take a quick look at that, and you are like how do we get 21:25 to the inner piece of it? You take a knife, 21:28 hear that, it's a little hard, that's the salt dough. 21:31 And you are just going to chop away at it. 21:33 Alright now, be careful, don't hurt nobody up in here. 21:36 You got to chop away at it... People like all of that work, 21:40 I could have just seasoned the beets. 21:42 Well, just make dinner fun. Make dinner fun and it's very 21:47 tasty. So what's going to happen...and those herbs, 21:50 those herbs and stuff are going to infuse, infuse into the beets. 21:57 Can you see that here? It is open right there, there it is, 21:59 just take a quick look, you see that, it's going to infuse 22:03 into the beets and then all you do is take a fork, 22:07 or something like that, or get something like a spoon... 22:10 Can you see there? so you get a spoon, and then basically 22:15 you put this by their plate and what do they do? 22:17 They just...and they just eat a piece of that beet right there. 22:21 DO NOT EAT THE CRUST! Cause that crust, 22:23 that crust is a heavy hitter right there. 22:26 Somebody's blood pressure is going to go through the roof. 22:28 But now the flavors have infused into the beets and that doesn't 22:32 cost much. I know ya'all are like, we wasted all that dough.. 22:36 It's just Whole Wheat Flour and salt and salt is like 22:39 they give salt away and so now you have that, 22:41 and we are going to put that next to our Centerpiece. 22:43 So now let's get back to what we were making here before 22:45 with our Pompous Pumpkin, so we are going to get this rolling. 22:53 The pumpkin here has been boiling for quite a bit 22:56 so I am going to pour this out, alright, just the water at least. 22:59 So we are going to pour out the water, 23:02 if you have a strainer or something like that, 23:04 that will work too. You don't want to cook it too much 23:07 because you will end up with like, ah, mashed pumpkin 23:12 or something. You don't want to cook it too much. 23:14 You just want to cook it until it is tender, so here we go. 23:18 So when we get that going... I have this going, 23:20 what are we going to do? 23:21 We are going to come back here, we have a shallots here, 23:24 and then we have our garlic, so I'm going to crush that 23:30 garlic up just a tad...I have my little item... 23:34 Work with what you have in the kitchen. Crush that up 23:38 just a little bit. Because you know, I don't like to be 23:43 touching all this garlic and be smelling like garlic for 23:46 the rest of the day. So I'm going to take some of that 23:48 and put that over here... the shallots as well, 23:55 so you have the shallots there, and we are going to put 23:57 a little bit of oil to get that going. So we have the oil 24:00 and that's going to now start getting rolling and then 24:05 basically what we are going to do is we are going to 24:08 sauté' it. So I don't know if you 'all can see 24:11 let's see if I'm...Can you 'all see what I am doing here? 24:15 So here we go. So that's going to get rolling. 24:19 We're going to sauté' that just a little bit, 24:22 till it gets to where you can hear it, 24:25 and then at the same you are going to clean up because 24:27 you have to give that pumpkin it's "Grand Entrance"... 24:30 You forgot, it thinks it's all that, so you know 24:33 there's nothing wrong with giving the pumpkin a little 24:36 love up in here and pumpkin also is good for the 24:38 digestive tract, very good carbohydrates. 24:42 One person said is it fruit or veggie, I said look, 24:45 if it has a seed, it's a fruit. So, do you know that pumpkin 24:48 can possibly fall into the fruit family there, 24:52 and don't throw away those seeds, I threw them away 24:56 by mistake, but watch this. You throw away the seeds and 24:59 then you still have to go to the store and buy raw pumpkin 25:02 seeds when you have the seeds itself straight from the 25:04 pumpkin. So here we go. So let's warm it up nicely there. 25:09 Ah, Beautiful. And then we are just going to take that pumpkin 25:15 and we're going to put the pumpkin in. 25:17 So this takes a little bit of time, it takes about 25:19 20- 25 minutes because you have the pumpkin going... 25:23 Ahh, it smells good. Fantastic. Yes, it's ok, it's ok. 25:30 Alright, I want to get all of that in. Alright, here we go. 25:41 So when we get that going... What you want to do as well 25:45 as you possibly even cover it to get that, and then we got to 25:49 add some salt. Salt to taste. It's going to be nice. 25:59 I'm going to get that going. So now that sits there 26:01 for a little while, and then while that is getting rolling, 26:05 you want to grab your pumpkin and pull that out... 26:09 Make sure you gut it out properly, make sure it's nice 26:12 and clear, ready to go, and then, you can even plate 26:17 a little bit. So on a general plate you just put one of those 26:20 on there. You are going to have this as the centerpiece... 26:23 This is going to sauté' a little bit, it's going to 26:27 take a little while, so what I did was I went ahead and 26:28 prepared a nice little batch for you in advance. 26:32 Basically you will take the lentils...Everybody see the 26:35 lentils there, those are cooked lentils, ready, remember they 26:38 were cooked in a veggie stock and you will pull out of course 26:41 you know the Bay Leaf and stuff, so you have the cooked 26:44 lentils, you take those cooked lentils once this gets rolling 26:47 and it's nice and tender, you take it then you mix that up 26:52 along with the pumpkin. So you take the lentils and put that in 26:57 with the pumpkin. This is what it will come out like. 26:59 Look at that. Delicious, delicious, and you will take 27:04 this now and what will you do? You will put that right back 27:08 into the pumpkin. You can take this pumpkin and bake it 27:11 a little bit, so if you scrape off a part or two, 27:14 it's already cooked and man you have delicious, delicious 27:18 pumpkin. Watch this, you can actually put this on the main 27:21 table, cover it. People are like where's the food? 27:24 This is not even right. What do you do? 27:26 You say there is your "Centerpiece". 27:29 "The Pompous Pumpkin" and you can take... 27:32 Let me...What am I doing? I'm doing all of this stuff 27:35 and the poor "Baked Beet Root" is sitting there by itself. 27:39 You can put that on the side of a plate and did you know... 27:42 Oops, I made a mess. Did you know you have what is known 27:45 as a complete meal right here? 27:48 The "Baked Salt Dough Beet Root" and the "Pompous Pumpkin". 27:53 Enjoy! Have a Happy Holiday. |
Revised 2016-11-17