Whenever you see
me in kitchen all by
00:00:01.98\00:00:02.95
myself that means
that we're gonna do an
00:00:02.96\00:00:05.65
entire program on
nothing, but cooking but
00:00:05.66\00:00:08.46
I'm not alone
because Curtis is coming.
00:00:08.47\00:00:10.23
On today's show it's called
00:00:10.59\00:00:12.21
Let's Do Lunch, so stay by.
00:00:12.50\00:00:15.75
We wanna welcome
you to Abundant Living
00:00:43.57\00:00:45.54
where lots of action
is gonna be going on in
00:00:45.87\00:00:48.02
the kitchen today.
And my is Curtis Eakins
00:00:48.03\00:00:50.75
if those who are
wondering for the first
00:00:50.76\00:00:52.45
time. Already I told
them, I said when the show
00:00:52.46\00:00:54.58
comes on that you'll
be in the kitchen with me,
00:00:54.59\00:00:56.74
yeah, so they already
know you're coming in,
00:00:56.75\00:00:58.65
oh okay, it's okay if
you introduce yourself
00:00:58.80\00:01:00.16
just in case. Okay
I maybe another person
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okay. Right, right,
okay. Our very first recipe
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we're gonna be doing
because this is called
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Let's Do Lunch. Let's Do Lunch.
00:01:09.84\00:01:11.25
We're going to do a
cream of tomato soup.
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Let's look at the
ingredients, okay.
00:01:14.28\00:01:15.66
This recipe calls for
00:01:16.74\00:01:18.29
Okay save the
juice. Okay now you know
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one reason is why
that I really wanted to do
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this particular
recipe is because people just
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love soup. I love
soup, do you love soup?
00:01:45.03\00:01:46.94
I love all
soups, yeah all soups.
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And I like cream of tomato soup,
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and I love cream
of mushroom soup and
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you know what
cream of mushroom soup
00:01:52.15\00:01:53.43
is gonna be coming
on one of our shows,
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you've got to keep on
watching Abundant Living.
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Okay. But because
most time people like
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these soups they'll
buy the brand soups,
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tomato soups they have
high amounts of sodium,
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so we're gonna be
making this soup or you're
00:02:04.11\00:02:05.61
gonna see something
a little bit different.
00:02:05.62\00:02:07.13
It is absolutely delicious okay.
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The first thing
I'm gonna be doing is,
00:02:09.98\00:02:11.18
I'm gonna be sauteing
the celery and also the
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onions in a margarine base,
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a soy margarine base.
Now, there's two things
00:02:16.84\00:02:19.18
that are going on
here. One is that this is
00:02:19.19\00:02:21.27
a soy margarine
that is a stick margarine
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you can use and or
you can use this product
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which is called
smart balance, okay,
00:02:28.35\00:02:31.16
smart balance is
another product on the
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market now for those
who are trying to get
00:02:32.69\00:02:34.64
their cholesterols
down, no trans-fatty acids,
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no hydrogenated
fats at all okay, okay.
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So this works out
real well. Smart balance,
00:02:39.78\00:02:41.41
smart balance. I'm
gonna go ahead and put
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my margarine in.
And this is now in your
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major grocery
stores. In your major,
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all your grocery
stores have it okay, okay.
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And I'm going to
while this is heating up,
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lets go ahead on and
add in. I've got chopped
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celery already
that I'm putting in,
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I'm gonna put the
celery in, this is so that
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everything can get
nice and tender okay, okay
00:03:00.88\00:03:03.57
and along with that
we're gonna be adding of
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course what can
tomato soup be like without,
00:03:06.60\00:03:09.26
you have to add the onion.
00:03:09.29\00:03:10.26
The onions alright,
this is what makes it come
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to life not to
mention. We've said this before,
00:03:12.56\00:03:15.16
you're trying to
impress your family but
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you're really into a
lot of heavy cooking.
00:03:17.47\00:03:19.13
All you have to do
is get the onions going.
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Okay. Onions and
garlic will do it okay,
00:03:22.73\00:03:26.09
and this sautés
until it is actually tender
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and so it's gonna. It is
a, it take a little while
00:03:30.68\00:03:33.29
to make it, but I'll
tell you it's worth it,
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when you see the
finished product okay.
00:03:35.43\00:03:38.08
Now, how did you
come about this particular
00:03:38.09\00:03:39.70
recipe? I got this
recipe, it's problem there,
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no I got, well I
had tomato recipe,
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tomato soup
recipes, okay, and of course
00:03:45.53\00:03:47.95
they called for
whole milk, okay,
00:03:47.96\00:03:50.18
they called for whole
milk and they also call
00:03:50.19\00:03:51.87
for butter and so I
just once again believe
00:03:51.88\00:03:56.42
it or not there are lot
of recipes that you have
00:03:56.43\00:03:58.66
at home. People always
ask that I want to change
00:03:58.67\00:04:00.54
my diet, I'm not
sure how to do it,
00:04:00.55\00:04:02.43
but you've got a lot
of recipes at home that
00:04:02.63\00:04:04.58
you can still change
out. So rather than whole
00:04:04.59\00:04:06.52
milk, we're using
soymilk. Rather than
00:04:06.53\00:04:08.68
regular butter or
shortenings we're gonna
00:04:08.69\00:04:10.82
using even the
smart balance or a soy
00:04:10.83\00:04:13.34
margarine. That's the
first thing. So you can
00:04:13.35\00:04:14.40
keep your same
traditional type recipe.
00:04:14.41\00:04:16.51
Many times you can
use. Just take out those
00:04:16.52\00:04:18.25
ingredients. Take
those, just change them out,
00:04:18.26\00:04:20.04
right okay. And also
you can show them the
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flour Curtis also
because this is a unbleached
00:04:22.41\00:04:25.35
flour with the germ
still in it, with the germ
00:04:25.59\00:04:27.83
in it. It has a little
bit darker color than a
00:04:27.84\00:04:30.18
regular white flour
or your unbleached flour.
00:04:30.19\00:04:32.48
So this is unbleached,
but it has the germ in it.
00:04:32.49\00:04:34.85
That's right it has
the germ, the germ is been
00:04:34.96\00:04:36.78
in it. You can
actually find it also in your
00:04:36.79\00:04:38.92
natural food section of
your health food stores,
00:04:38.93\00:04:41.35
that's right, and
also well I meant in the
00:04:41.60\00:04:43.83
grocery stores, in
the grocery stores,
00:04:44.00\00:04:45.15
and you can also find
it at your health food
00:04:45.16\00:04:46.19
stores, health
food stores okay, okay.
00:04:46.20\00:04:47.57
And if they don't
have it guess what?
00:04:47.58\00:04:48.98
All you have to do is
say I saw it on 3ABN on
00:04:49.22\00:04:52.18
Abundant Living, same here,
00:04:52.19\00:04:53.76
would you give
that for me please?
00:04:53.77\00:04:54.74
With the sign up
sheets. Sign up sheets,
00:04:54.90\00:04:56.61
alright, sign up
sheet okay now while this is
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salting for few
more minutes Curtis what
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I want you to do is
this calls for four cups
00:05:00.36\00:05:03.54
of canned
tomatoes and we gonna save
00:05:03.57\00:05:05.03
the juice. Add a
little juice over there,
00:05:05.04\00:05:06.73
you're gonna
basically have to spoon those
00:05:06.89\00:05:08.51
big old tomatoes in
there, otherwise they
00:05:08.52\00:05:09.92
will splash
everywhere and we're gonna put
00:05:09.93\00:05:12.75
those in there, all
those tomatoes going in,
00:05:12.76\00:05:13.92
we need four cups
we're gonna make about
00:05:13.93\00:05:15.40
four cups okay,
okay. Now there's a real
00:05:15.41\00:05:19.24
secret to making
cream and tomato soup
00:05:19.25\00:05:21.05
and number one is that
the milk has to be nice
00:05:21.16\00:05:23.68
and hot, and the
tomatoes go in last and
00:05:23.69\00:05:27.56
not first, okay, okay
hold a bit, hold we got
00:05:27.57\00:05:30.42
quite a bit right now,
and pour a little liquid
00:05:30.43\00:05:32.43
in there first, a little
liquid, take out from the
00:05:32.44\00:05:34.86
tomatoes or what?
Take out maybe the top
00:05:35.19\00:05:36.63
tomato. The top
tomato, that's it one out,
00:05:36.64\00:05:38.48
okay, okay now
what's you're gonna do is
00:05:38.87\00:05:41.39
go ahead and spin
that around first and then
00:05:41.40\00:05:42.90
you can add, you can
add the rest of those
00:05:42.91\00:05:44.99
tomatoes in. Okay here we go.
00:05:45.00\00:05:46.81
Alright now we're
gonna add the rest in,
00:05:52.88\00:05:54.44
okay. Well I
didn't pour this in.
00:05:55.06\00:05:58.92
It would ruin our
aprons, especially yellow
00:05:59.91\00:06:03.32
aprons are out. We
have to do this way
00:06:03.33\00:06:05.25
you know just stand
back. So okay you're
00:06:05.26\00:06:08.58
gonna pour and now
give me all the juice.
00:06:08.59\00:06:10.18
And we want all the
juice in this one okay.
00:06:10.19\00:06:11.58
And one is there
also okay, and you can
00:06:11.65\00:06:14.55
actually buy your
tomatoes with no salt
00:06:14.56\00:06:20.11
added, so if you're
considered about extra
00:06:20.12\00:06:21.82
salt, also in this
recipe it's calling for celery,
00:06:21.83\00:06:24.99
celery and tomatoes
have their own natural
00:06:25.17\00:06:27.40
salts in them. The
creator God already put them
00:06:27.56\00:06:29.64
in, so that helps to
give any tomato base type
00:06:29.65\00:06:32.23
foods a little bit
more seasoning then you
00:06:32.24\00:06:34.00
would have to
sprinkle so much salt
00:06:34.01\00:06:35.83
in okay, okay, ready to go.
00:06:35.84\00:06:37.34
Alright okay, I did my
job I'm finished for today.
00:06:45.21\00:06:47.52
No, no not yet.
Okay, I got more to do,
00:06:47.53\00:06:49.77
this recipe also now
is calling for and I've
00:06:49.78\00:06:51.98
already got this is
nice and tender and now
00:06:51.99\00:06:54.24
we're gonna pour in
very slowly first the
00:06:54.25\00:06:57.13
flour, okay, oh
that will come later,
00:06:57.14\00:06:59.92
oh that's later.
We're gonna put the flour in
00:06:59.93\00:07:01.67
and the flour is
gonna help to give the
00:07:02.01\00:07:03.63
thickening to
the soup itself okay,
00:07:03.64\00:07:06.94
and the one way
that is going to do that
00:07:07.33\00:07:09.49
coating is that the
margarine itself is going
00:07:09.50\00:07:12.90
to coat now the flour
that I'm putting in to
00:07:12.91\00:07:16.72
kind of give it a,
it's going to be a gravy.
00:07:16.73\00:07:19.25
You know because it's
cream of mushroom soup
00:07:19.51\00:07:21.33
that we are making.
Right. Cream of mushroom
00:07:21.34\00:07:22.73
soup. And lot of
your soups on the market
00:07:22.74\00:07:24.00
now, they are
very high in sodium,
00:07:24.01\00:07:25.77
and which will raise
up the above pressure
00:07:26.18\00:07:27.94
construct those
artery so this would be
00:07:27.95\00:07:30.25
another alternative
and still have your soup.
00:07:30.26\00:07:32.77
Now what I've done
here honey is I've added
00:07:33.04\00:07:35.27
three cups this is
soymilk. What I want you
00:07:35.72\00:07:37.95
to do is very
slowly to pour that into my
00:07:37.96\00:07:40.04
pan as I'm starting
it around, very slowly,
00:07:40.05\00:07:42.10
slow that's three
cups, this is warm too,
00:07:42.30\00:07:44.02
of soymilk, okay.
Alright okay, alright.
00:07:44.17\00:07:54.18
It's slow
enough? Yeah it's slow.
00:07:54.49\00:07:56.17
Oh little bit or too
slow or little bit faster
00:07:56.84\00:07:59.36
okay I wasn't sure about that.
00:07:59.37\00:08:00.75
Alright, okay,
alright now. This is any
00:08:00.76\00:08:03.38
soymilk of a person's
preference that we made.
00:08:03.39\00:08:06.68
That's my favorite
soymilk, what's your?
00:08:06.69\00:08:07.92
My favorite
soymilk is white wave silk,
00:08:07.93\00:08:10.55
vanilla flavor.
They have a plan too,
00:08:11.40\00:08:13.19
but vanilla is what
we normally buy white
00:08:13.23\00:08:16.32
wave have to manufacture anyway
00:08:16.33\00:08:18.56
of course lot of
people like the Better Than
00:08:19.28\00:08:21.20
Milk comes in the
powder form also comes
00:08:21.21\00:08:24.14
in the all
readymade form as well.
00:08:24.15\00:08:26.36
How about? Oh okay
I mean you have this
00:08:26.42\00:08:28.66
alright. This is
Better Than Milk and this is
00:08:28.67\00:08:31.82
excellent and I can
get that turn just right
00:08:31.83\00:08:34.72
there okay, and this is
a soymilk base of course
00:08:34.73\00:08:38.05
casein free and
dairy free. No cholesterol,
00:08:39.51\00:08:43.00
no saturated fat
comes in a powdered form
00:08:43.01\00:08:45.66
and you can mix it to
your own liking to your
00:08:46.07\00:08:48.70
own texture and lot
of people like that,
00:08:48.71\00:08:50.64
so therefore they
have a nice richer texture,
00:08:51.16\00:08:53.85
they have more on the
powder and that's what
00:08:53.86\00:08:56.20
the water just
depends. Sometime we're
00:08:56.21\00:08:57.79
traveling and doing
a cooking school we'll
00:08:57.80\00:08:59.61
take this milk with
us because it's a dry
00:08:59.62\00:09:01.62
format, all we have
to do is add water to it,
00:09:01.63\00:09:04.08
shake it up we have a
shaker and we can have
00:09:04.38\00:09:06.25
our instance
soymilk. It was that,
00:09:06.26\00:09:08.65
this was a original
brand and they also have
00:09:08.66\00:09:11.43
vanilla, they have
different combinations and
00:09:11.44\00:09:13.17
you can find this
once again in your regular
00:09:13.18\00:09:14.90
supermarket, that's
right, and also in the
00:09:14.91\00:09:16.54
health food store. That's right.
00:09:16.55\00:09:17.52
This is a good time
to think about being an
00:09:17.77\00:09:19.29
vegetarian I'm
telling you there are so many
00:09:19.30\00:09:21.00
new foods in the
market with the cholesterols
00:09:21.01\00:09:23.31
completely gone, saturated fats,
00:09:23.32\00:09:24.77
if they're there
they're low amounts of
00:09:24.78\00:09:26.27
saturated fat, no
palm oil or any those kind
00:09:26.28\00:09:28.95
of things that are
injuries to the actual
00:09:28.96\00:09:31.03
artery itself, okay,
and so this is getting thick
00:09:31.04\00:09:35.08
and I'm gonna get it a
little bit thicker than
00:09:35.45\00:09:37.05
this before we began
to add that tomato to it,
00:09:37.06\00:09:39.44
so what's gonna
happen is I'm gonna ask
00:09:39.45\00:09:40.92
Curtis move it all
the way, because I'm going
00:09:40.93\00:09:42.65
to show you
something else I mean.
00:09:42.66\00:09:43.99
You want the seasonings here?
00:09:44.00\00:09:45.27
Leave the
seasoning. I've got, by the way
00:09:45.28\00:09:47.86
I did not, now I
know that you probably say
00:09:47.87\00:09:49.71
what happened to the fructose?
00:09:49.87\00:09:51.75
Here it is, I'm gonna
pour it in alright this
00:09:52.04\00:09:54.99
fructose is gonna
go inn and fructose is
00:09:55.00\00:09:58.45
basically a food
sugar that's being added to
00:09:58.46\00:10:02.58
this mixture to make
it a little bit sweeter.
00:10:02.59\00:10:04.86
You don't have to add
let me see on my recipe
00:10:05.20\00:10:07.44
it calls for one
tablespoon and you can
00:10:07.92\00:10:10.66
do a teaspoon if
you want to, but I want
00:10:10.67\00:10:12.94
this to be a nice
tasting soup cream of
00:10:12.95\00:10:15.67
mushroom, cream of tomato soup.
00:10:15.68\00:10:17.07
Cream of tomato
soup. Okay I'm going to
00:10:17.08\00:10:19.45
save my salt
until later okay. Okay.
00:10:19.46\00:10:22.52
Now if you're
worried there are speckles on
00:10:22.53\00:10:24.25
there, kind of wipe
the can off a little bit
00:10:24.26\00:10:25.78
for me honey? I
got the speckles.
00:10:25.79\00:10:26.76
And then you're gonna
bring me the next one,
00:10:26.77\00:10:29.25
because what I was
saying is when you're
00:10:29.45\00:10:31.65
doing soup, you
know you got to have some
00:10:31.66\00:10:34.18
Croutons to go
on top of it okay.
00:10:34.19\00:10:36.23
You must have
Croutons. And see look at that,
00:10:36.24\00:10:37.21
look at that how
that's getting, okay,
00:10:37.22\00:10:38.51
now what I'm going
to do is you want to
00:10:38.52\00:10:39.70
stir this up. You must
come this side or what.
00:10:39.71\00:10:41.07
You want me stir
this up? Come this side,
00:10:41.08\00:10:44.83
you stir that up,
okay, we're switching
00:10:44.84\00:10:45.81
places okay, okay.
And I'm gonna put this
00:10:45.82\00:10:47.92
over here by you. I
can do this, this is easy.
00:10:47.93\00:10:50.04
Just don't let it
burn baby. Okay you got
00:10:50.25\00:10:52.29
it baby. Now I'm
going to make some
00:10:52.30\00:10:56.88
Croutons, and you
know when you find the
00:10:56.89\00:10:59.14
Croutons in the
store a lot of times they
00:10:59.15\00:11:01.84
are made with
white bread. Why do we
00:11:01.85\00:11:04.86
make some Croutons
with some whole wheat
00:11:04.87\00:11:06.71
bread. Why not,
okay, whole wheat.
00:11:06.72\00:11:08.70
This is a very easy
recipe and so we need
00:11:09.00\00:11:11.61
to put anything on
board on it because I mean
00:11:11.62\00:11:13.33
I know this is
not hard to do okay.
00:11:13.34\00:11:15.34
I know that, I'll be
eating this one because
00:11:15.41\00:11:17.43
you don't like to
ends. I love to eat ends.
00:11:17.44\00:11:19.51
Well you do? Yes, I
do. Is that the reason why
00:11:19.52\00:11:21.80
I never see the
ends on the bread when I.
00:11:21.81\00:11:23.49
I thought you
didn't like the ends?
00:11:23.83\00:11:25.04
I love the ends. I
was looking out for you,
00:11:25.05\00:11:27.03
you're looking out for
me. It came all the way
00:11:27.04\00:11:28.19
here for television to find out.
00:11:28.20\00:11:30.08
Isn't this something,
I just found that out.
00:11:30.11\00:11:32.32
Okay so we bought
like it. Now if we're going
00:11:32.65\00:11:35.09
to try keep the amount
of fat down once again,
00:11:35.10\00:11:37.80
okay, rather than
taking and most of Croutons
00:11:37.90\00:11:40.11
have a margarine or
a butter that you dip
00:11:40.12\00:11:42.86
that bread into and
saturate it with the lot
00:11:42.87\00:11:45.14
of oil and butter and
then you actually put on
00:11:45.15\00:11:48.08
a cookie sheet and put
it in the oven and we're
00:11:48.09\00:11:50.90
gonna do it a
little bit different.
00:11:50.91\00:11:51.88
We got first of all
whole wheat bread and
00:11:51.89\00:11:53.05
you'll also notice on
your regular croutons if
00:11:53.06\00:11:54.98
you're making them.
They have the ends off,
00:11:54.99\00:11:58.79
we're not putting
the ends on. We're gonna
00:11:59.15\00:12:00.29
actually spray on both sides.
00:12:00.30\00:12:02.94
Now this, this is
spray. This is a regular,
00:12:04.31\00:12:06.08
a regular spray.
This is a butter flavored,
00:12:06.27\00:12:07.98
okay, alright and
it's fat free. Okay are you
00:12:07.99\00:12:13.78
stirring that
honey? Yes I'm baby.
00:12:13.79\00:12:15.32
Okay I think at this
point, at this point what
00:12:15.33\00:12:17.77
you can do now is
you can start taking and
00:12:17.78\00:12:21.04
turn this down, okay,
take your tomatoes now
00:12:21.05\00:12:22.89
you gonna slowly,
slowly, slowly very slowly
00:12:22.90\00:12:26.46
you gonna pour that inn
and you gonna stir while
00:12:26.47\00:12:28.79
you're doing it
slowly, okay very slow,
00:12:28.80\00:12:31.56
and now we're
gonna be making honey,
00:12:31.57\00:12:33.10
the think down lower,
okay. So it doesn't make
00:12:35.12\00:12:37.85
the splash. I'm
doing slowly, slow, slowly,
00:12:37.86\00:12:41.92
make sure you won't
get a close up on this
00:12:42.82\00:12:44.22
slowly okay. I
hope you're taping this,
00:12:44.49\00:12:49.32
because this is very
crucial right here very
00:12:49.33\00:12:52.83
slowly. Keep on
going. Keep on going,
00:12:52.84\00:12:56.39
okay you wanna make
sure that tomato stuff
00:12:56.40\00:12:58.23
does not stick to
the bottom of your pan.
00:12:58.24\00:12:59.80
I won't think it's
sticking baby. Okay.
00:12:59.81\00:13:01.54
Yeah, alright,
how am I doing baby?
00:13:01.91\00:13:04.56
Pretty, it's nice,
it looks good honey.
00:13:04.57\00:13:06.28
I tell you, I'll keep
you. Yeah well I'm planning
00:13:06.29\00:13:09.01
to keep you
too. I mean you know,
00:13:09.02\00:13:10.19
be working out,
alright. This is the only way
00:13:10.20\00:13:13.97
I get to eat, this
only way I get to eat so,
00:13:13.98\00:13:14.95
this is a rough
life, wonderful, wonderful,
00:13:14.96\00:13:16.31
wonderful. Okay,
okay did I do good?
00:13:16.32\00:13:18.88
You did, you did
good. You did good,
00:13:19.06\00:13:20.92
you did good, okay
now I'm going to while he
00:13:20.93\00:13:24.34
was doing I was putting this on.
00:13:24.35\00:13:25.59
Now is this off
now? Now keep it still,
00:13:25.60\00:13:27.55
let's leave it
on for few minutes.
00:13:27.56\00:13:28.99
I'm going to put my
garlic powder once again.
00:13:29.10\00:13:33.09
I've done on one
side, I'm gonna put on the
00:13:33.24\00:13:35.38
other side okay and
then oops, and then we're
00:13:35.39\00:13:39.52
gonna just take a
knife and we're gonna make
00:13:39.53\00:13:41.37
croutons out of it. Oh
croutons, okay, oh okay.
00:13:41.38\00:13:45.20
You mean all of this
is coming from your latest
00:13:46.06\00:13:48.20
cookbook Global
Vegetarian. Well this one
00:13:48.21\00:13:50.27
won't be in
there because I mean,
00:13:50.28\00:13:51.69
I mean anybody that
maybe, so people can just
00:13:51.70\00:13:53.34
figure this one
out, yeah I just thought,
00:13:53.35\00:13:54.88
okay you can even
put this in a cookbook.
00:13:54.89\00:13:55.86
I definitely
wanna have croutons.
00:13:55.87\00:13:57.07
Yeah we can just can
figure this part out.
00:13:57.08\00:13:58.65
Okay, and what you
gonna do now is take
00:13:58.66\00:14:01.01
the salty herb and
you can go ahead and
00:14:01.02\00:14:03.03
sprinkle the salt
inn, okay, and you can,
00:14:03.04\00:14:05.73
it's basically
finished now, okay.
00:14:06.18\00:14:08.07
It just heats up a
little bit and stir it up real
00:14:08.08\00:14:11.51
good honey, okay.
Okay alright, this is cream
00:14:11.52\00:14:15.43
of tomato soup.
That's right, excellent,
00:14:16.06\00:14:19.52
okay and what I've
done now is I got the
00:14:19.87\00:14:22.00
croutons ready to go.
I'm just gonna put them
00:14:22.01\00:14:24.20
on the pan. Okay.
And we're gonna flat
00:14:24.21\00:14:28.76
them out and this
goes in the oven at 400
00:14:28.77\00:14:32.68
degrees, okay, and
it's gonna in there for
00:14:33.52\00:14:36.63
at least five
minutes, 400 degree of five
00:14:36.64\00:14:41.53
minutes you can take
it faster and turn them
00:14:41.54\00:14:43.97
over and at the end
of the program you're
00:14:44.35\00:14:46.73
gonna see these
comeback out again and
00:14:46.74\00:14:49.60
they basically look
like that, and they have
00:14:50.02\00:14:51.38
so much prettier than
the regular white croutons.
00:14:51.39\00:14:54.16
And it's easy to do too.
00:14:54.17\00:14:55.14
Very easy to do
and very, very simple.
00:14:55.15\00:14:56.29
We got five minutes
are you ready to go?
00:14:56.30\00:14:57.27
Okay and you can
make these up by the way,
00:14:57.28\00:14:58.96
okay, well in
advance and when it cool down
00:14:58.97\00:15:01.98
you can store them
in a plastic container,
00:15:01.99\00:15:03.58
okay, and put them
up so therefore when
00:15:03.59\00:15:05.13
you're ready to do
croutons you don't have
00:15:05.14\00:15:06.47
to make them,
right, just you because you
00:15:06.48\00:15:07.74
don't do soup you
already had your croutons
00:15:07.75\00:15:09.29
ready to go. And they
go good on salad also.
00:15:09.30\00:15:11.80
Hey you're are so
smart, you're working out
00:15:11.81\00:15:14.63
just fine. Well I
think that, I think make what
00:15:14.64\00:15:17.98
take a little break
here? We need to take
00:15:17.99\00:15:19.13
a break, and
we'll be right back.
00:15:19.14\00:15:21.09
Would you like to
learn more about preparing
00:15:24.22\00:15:25.68
healthful vegetarian dishes?
00:15:25.69\00:15:27.19
If so then you
want to be sure to order
00:15:27.83\00:15:29.50
our free Abundant
Living Resource Sheet.
00:15:29.51\00:15:31.57
It contains useful
information about products
00:15:31.96\00:15:34.04
and cookbooks that
will help you to learn
00:15:34.05\00:15:35.92
more about this
natural way of cooking.
00:15:35.93\00:15:37.74
Along with your
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include a free
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In Shape, please
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00:15:53.82\00:15:58.50
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that number again
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00:16:00.53\00:16:04.70
Call and ask for
the special offer today.
00:16:05.16\00:16:07.53
Well, we're gonna do
our next recipe, okay,
00:16:09.59\00:16:11.94
which is going to be
Vegetarian Meatballs.
00:16:11.95\00:16:14.40
Vegetarian
Meatballs, alright let's look at
00:16:14.97\00:16:16.56
the ingredients on
this one, okay. It calls for
00:16:16.57\00:16:18.55
Okay, now I know
you say that's a last of
00:16:54.55\00:16:57.84
stuff this going to
be in those meatballs,
00:16:57.85\00:16:59.45
but we want some
real good taste of
00:16:59.46\00:17:01.16
meatballs, some
season meatballs,
00:17:01.17\00:17:03.04
so had to put
those seasonings inn.
00:17:03.05\00:17:04.02
One thing I've
discovered while people moving
00:17:04.13\00:17:05.65
to the vegetarian
diet they kind of through
00:17:05.66\00:17:07.85
everything and you
don't have to through
00:17:07.86\00:17:10.39
everything out, but
things like the seasoning
00:17:10.40\00:17:13.46
has to, has to stay
in there, go up and also
00:17:13.54\00:17:15.92
we will be
showing some new stuff,
00:17:15.93\00:17:17.05
we're talking you
might not have seen the
00:17:17.42\00:17:18.95
fennel seeds out
there, but there are fennel
00:17:18.96\00:17:20.51
seeds and Oreganos
and parsley's all of
00:17:20.52\00:17:24.05
those now are
things that we are putting
00:17:24.06\00:17:25.36
inside of are now
are now mock meats to
00:17:25.37\00:17:27.90
make them have more flavor.
00:17:27.91\00:17:29.29
Veggie
meatballs. Now we say TVP.
00:17:29.85\00:17:32.16
Now this maybe
new to lot of people.
00:17:32.17\00:17:34.10
What is TVP or
textured, TVP text where you go.
00:17:34.33\00:17:37.87
Texturized vegetable
protein, okay alright.
00:17:37.88\00:17:39.78
Now you know on the
shows I've been using
00:17:39.79\00:17:41.24
the forms of, that's
the simple ground beef.
00:17:41.25\00:17:43.96
That's it they just
like ground beef okay and on
00:17:43.97\00:17:47.04
the program
before what I was doing,
00:17:47.05\00:17:48.50
was I was bringing
the products like the
00:17:48.51\00:17:50.68
burger crumbles or
I might bringing TVP,
00:17:50.69\00:17:54.31
yeah like the trips all
that and so, all those are
00:17:55.22\00:17:58.11
actually already, we
need to put water in them
00:17:58.12\00:17:59.78
and then we
constitute them and put them
00:17:59.79\00:18:01.24
in packages for
us to go to store.
00:18:01.25\00:18:02.85
Now this one is the
dry form, we use to use
00:18:03.14\00:18:05.59
a little while back
I'm not gonna say it back
00:18:05.60\00:18:07.51
in a day because
you'll be trying to date me
00:18:07.52\00:18:09.15
and figure how
old we really are.
00:18:09.16\00:18:11.23
Well you can just email
me and I'll tell you, so
00:18:11.41\00:18:13.96
I mean that's the
probably thing they can do.
00:18:13.97\00:18:16.20
Let's move on with the recipe,
00:18:16.21\00:18:17.48
let's move on
with the recipe okay,
00:18:17.49\00:18:18.77
now this recipe TVP and
the hot water is already
00:18:19.01\00:18:21.85
added to it, now
Curtis would you go ahead on
00:18:22.34\00:18:24.69
and pour in the
breadcrumbs. Breadcrumbs
00:18:24.70\00:18:27.90
oh, breadcrumbs is there, okay,
00:18:27.91\00:18:30.42
just put it on in,
alright, and it's also is
00:18:30.43\00:18:33.72
coming for the other
seasonings that I think you
00:18:33.73\00:18:36.94
put them all together,
okay, let's do that flour
00:18:36.95\00:18:38.83
first. We got whole
wheat flour, okay, 1/4 cup
00:18:38.84\00:18:41.70
of whole wheat flour.
This is actually gonna get
00:18:41.71\00:18:43.61
the stain power
to the meatballs,
00:18:43.62\00:18:46.04
so that it'll stick
together. I have another
00:18:46.05\00:18:48.51
meatball that I used
to make and I still do
00:18:48.52\00:18:50.59
with my other
cookbook which made my
00:18:50.60\00:18:51.82
cooking made easy.
That book I had hot
00:18:51.83\00:18:54.42
onions and also I
use instant but now,
00:18:54.98\00:18:57.80
but now, oh remember
it, but now just to give
00:18:57.81\00:19:00.28
a little variation
we're changing these
00:19:00.29\00:19:01.60
meatballs up a
little bit okay. Okay,
00:19:01.61\00:19:03.02
now will this have a
different texture than the
00:19:03.03\00:19:04.94
other one was. Yes, 100 percent,
00:19:04.95\00:19:06.37
it will get
different texture. Okay.
00:19:06.71\00:19:08.16
Oh but still the
ground beef, it's like kind of
00:19:08.43\00:19:10.95
ground beef
texture in the mouth,
00:19:10.96\00:19:12.18
okay, okay mouth
filled. Now let's go ahead and
00:19:12.19\00:19:14.38
put in this the
other seasonings,
00:19:14.39\00:19:15.93
other seasonings,
which is the oregano,
00:19:15.94\00:19:17.63
the fennel, the
sage, the cayenne pepper
00:19:17.64\00:19:20.80
and the garlic
powder and the thyme.
00:19:21.32\00:19:23.61
Is that time of thyme? Thyme.
00:19:23.81\00:19:25.19
Thyme, is it time for thyme?
00:19:26.04\00:19:27.42
Yes put that in, okay
I put a little bit more
00:19:27.51\00:19:30.36
cayenne pepper just for
me, put it all in there.
00:19:30.37\00:19:34.40
Oh God you put,
I can't believe it,
00:19:34.41\00:19:37.91
yeah I want to
make sure that nobody is
00:19:37.92\00:19:38.89
gonna be eating this.
You are right about that.
00:19:38.90\00:19:40.44
Yeah so the chemical
maybe a little bit to hard.
00:19:40.45\00:19:41.97
Did you see how
much, he put in there.
00:19:42.42\00:19:45.29
Hey that's only
where I can guard myself,
00:19:45.30\00:19:46.64
that's why I have a good lunch.
00:19:46.65\00:19:47.86
I don't believe you
okay, now sometimes when
00:19:47.87\00:19:51.57
you're doing this, it
might get a little bit too
00:19:51.58\00:19:54.21
dry and make the
meatballs, but you should
00:19:54.22\00:19:56.78
be okay if it does
get a little bit too try.
00:19:56.79\00:19:59.10
What I usually do is
add a little bit more water
00:19:59.21\00:20:01.96
so that can have it in my hand.
00:20:02.31\00:20:03.72
Now this is the part
it gets kind of sticky.
00:20:04.02\00:20:05.54
Now what I'm gonna
do is I'm gonna make a
00:20:05.97\00:20:07.21
couple of
meatballs, the pan intended,
00:20:07.22\00:20:09.24
Curtis is going
to, what pan intended?
00:20:09.43\00:20:13.22
No, it's going to
get little sticky.
00:20:13.63\00:20:14.85
I said pan intended.
See you just fill by there
00:20:14.90\00:20:18.87
okay. You can see
he is full of laughter
00:20:19.66\00:20:22.44
and jokes today. Yes
you are, yes you are.
00:20:22.45\00:20:25.20
No, you and your
train of thought, I just.
00:20:25.21\00:20:26.57
I just spoke to
Trent, well let me show the
00:20:26.58\00:20:28.76
meatballs first if
we start that, okay.
00:20:28.77\00:20:30.05
What I usually take
is my olive oil and this
00:20:30.06\00:20:32.74
is the stuff I like and
I put it in my hand like
00:20:32.75\00:20:36.45
that okay and then I
grab some of the meat
00:20:36.46\00:20:40.59
and I start making meatballs.
00:20:42.00\00:20:44.02
Yeah this is
going a kind of sticky.
00:20:45.74\00:20:46.99
Yeah, yeah see and
then I mash it down
00:20:47.08\00:20:50.06
because this is
a baked item, okay,
00:20:50.17\00:20:52.05
and if you will show
that tray over there,
00:20:52.36\00:20:53.88
what tray, right
there. Oh this tray okay.
00:20:54.34\00:20:56.32
Okay this is the tray,
this is the tray and all
00:20:57.16\00:20:59.21
you gonna do is set
them on the tray, okay.
00:20:59.22\00:21:01.05
So if you go ahead and
have them start cutting
00:21:01.06\00:21:02.13
that out, if you move
this glass away and there I
00:21:02.14\00:21:04.44
can go ahead and
continue make the meatballs.
00:21:04.45\00:21:06.32
Alright, okay,
alright. Put it right there.
00:21:06.33\00:21:09.39
Yeah, notice now what
I did, I've sprayed my
00:21:09.56\00:21:13.09
cookie sheet or your
baking sheet with a little
00:21:13.10\00:21:15.49
bit of a spray,
any kind of spray,
00:21:15.50\00:21:17.29
we got quite few in
the market now to get olive
00:21:17.30\00:21:19.19
oil spray, canola
spray, regular sprays,
00:21:19.20\00:21:21.43
we got them with
butter and lemon everything
00:21:21.44\00:21:22.90
in them. We just do
a regular spray on your
00:21:22.91\00:21:25.64
sheet fan and
you'll lay down that down.
00:21:25.98\00:21:27.79
Now cut these in
strips, in strips okay,
00:21:28.10\00:21:30.47
green peppers cut in
stripes. Green peppers
00:21:30.48\00:21:31.93
cut in stripes and you
can make these meatballs
00:21:31.94\00:21:34.41
as large as you
wanna make them or as
00:21:37.07\00:21:38.04
small as you want
to make them depending
00:21:38.05\00:21:39.02
on what your, what
your preference is, okay,
00:21:39.03\00:21:40.77
if you're doing
something like lets say
00:21:40.98\00:21:43.39
spaghetti and
meatballs what I do is I will
00:21:44.04\00:21:46.18
make these up, make
the meatballs in advance,
00:21:46.19\00:21:48.67
bake them in the
oven and then when they
00:21:49.10\00:21:50.99
come out and I cool
them down, guess what
00:21:51.00\00:21:53.24
I do? Put them in a
zip lock bag and put them
00:21:53.25\00:21:56.10
inside the freezer
and freeze them until you
00:21:56.11\00:21:58.79
need them. That way
you'll have them ready
00:21:58.80\00:22:02.05
when you're
ready to go okay. Okay.
00:22:02.27\00:22:04.05
Now you keep on, just
the strips not in little
00:22:04.82\00:22:07.84
pieces, stripes
because that's forestethics,
00:22:07.85\00:22:10.02
forestethics, so it look
very nice when we put it.
00:22:10.44\00:22:12.89
We gonna put it on
the submarine rolls now
00:22:12.90\00:22:14.62
we're talking
about let's do lunch.
00:22:14.63\00:22:16.89
Let's do lunch, let's do lunch.
00:22:16.90\00:22:18.47
Always it's a
favorite phrase but no meat,
00:22:18.73\00:22:21.87
I lots with that
person. They'll say let's do
00:22:21.88\00:22:24.04
lunch but you never
really get together.
00:22:24.05\00:22:25.81
Well you know I tell
you what I've a girlfriend
00:22:26.03\00:22:27.57
that called me one
time I was at home I was
00:22:27.58\00:22:29.31
doing some reading and
just sitting around and
00:22:29.32\00:22:31.22
in the home, but
I was still reading,
00:22:31.23\00:22:32.53
I was very, very much
concerned and what was
00:22:32.54\00:22:34.36
going on and I got
a phone call from the
00:22:34.37\00:22:36.25
girlfriend mine I had
not seen in a while and
00:22:36.26\00:22:38.83
she said hey girl
haven't seen you while
00:22:38.95\00:22:41.45
let's do lunch and I
was very happy to hear
00:22:41.55\00:22:43.71
that word, by the
way let's do lunch.
00:22:43.72\00:22:45.02
Now did you
really do lunch with her?
00:22:45.03\00:22:46.56
Almost ready to do. Oh
okay well that's the way
00:22:46.57\00:22:48.35
of moment,
because she was paying.
00:22:48.36\00:22:49.62
Oh well now, she
paid the bill. Now do we
00:22:49.99\00:22:54.06
still have her
number because you may
00:22:54.07\00:22:55.38
wanna well, I mean
you know keep those
00:22:55.39\00:22:58.03
numbers handy of those people.
00:22:58.16\00:22:59.88
Some people just
don't follow through.
00:23:00.90\00:23:02.15
Curtis, Curtis, Curtis
okay. It was a girl think
00:23:02.30\00:23:06.99
at that time and I
guess, I guess have to call
00:23:07.00\00:23:09.12
her up and see if
she has a husband or
00:23:09.13\00:23:11.90
something now and
then, then we can do all
00:23:11.91\00:23:13.59
the four of us. We
can go as a couple.
00:23:13.60\00:23:15.62
Yeah okay that's
fine okay we'll talk.
00:23:15.63\00:23:17.47
Well one of the
things I think is really cute
00:23:17.48\00:23:19.63
here is that you can
make these in this large
00:23:19.64\00:23:21.43
meat bowl size like I
have here to go on a sub
00:23:21.44\00:23:23.53
bowl or you can make
very small one sometime
00:23:23.54\00:23:25.97
around the holidays
when I'm trying to do
00:23:25.98\00:23:27.50
something like a a
Swedish meat bowl and a
00:23:27.51\00:23:29.73
sauce then I make them
very, very small with the
00:23:29.74\00:23:32.06
small melon scoop and
they'll get even little.
00:23:32.07\00:23:34.69
This basically
makes anyway from oh I say
00:23:35.04\00:23:37.21
about maybe 25, 30
meatballs if you make the
00:23:37.22\00:23:40.30
smaller ones and if
you make this size you get
00:23:40.31\00:23:41.97
about anyway 16 or
18, so this is going in
00:23:41.98\00:23:45.69
oven it's gonna bake
at 350 degrees about five
00:23:45.70\00:23:49.27
minutes on one side
and five minutes on the
00:23:49.28\00:23:50.98
other side and then
I'm going to be saute
00:23:50.99\00:23:53.24
these onions, bell
peppers, I wanted to saute
00:23:53.25\00:23:56.89
the bell peppers,
yes green bell peppers.
00:23:56.90\00:23:58.56
And we're going to see
at the end of the program
00:23:58.57\00:24:00.48
what happened
when we put that soup
00:24:00.78\00:24:02.31
together with
those croutons and now
00:24:02.32\00:24:04.42
in vegetarian soup so stay by.
00:24:04.43\00:24:07.34
Would you like to
learn more about preparing
00:24:10.07\00:24:11.59
healthful vegetarian
dishes? If so then you
00:24:11.60\00:24:14.25
want to be sure to
order our free Abundant
00:24:14.26\00:24:16.41
Living Resource
Sheet. It contains useful
00:24:16.42\00:24:18.75
information about
products and cookbooks
00:24:18.76\00:24:20.75
that will help you
to learn more about this
00:24:21.10\00:24:22.45
natural way of
cooking. Along with your order
00:24:22.46\00:24:25.10
we would also like to
include a free copy of
00:24:25.26\00:24:27.14
the booklet, The
Natural Way To Keep In Shape.
00:24:27.15\00:24:29.59
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00:24:30.23\00:24:32.58
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00:24:32.59\00:24:34.96
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00:24:34.97\00:24:37.22
Resource Sheet and
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00:24:37.23\00:24:39.65
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00:24:39.66\00:24:44.33
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00:24:44.67\00:24:46.08
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00:24:46.48\00:24:50.49
Call and ask for
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00:24:50.95\00:24:53.19
Well look at this, this
is lunch. This is lunch,
00:24:55.41\00:24:58.98
honey let's do lunch
okay. Well one of the
00:24:58.99\00:25:02.93
things that we've
accomplished on this
00:25:02.94\00:25:04.48
program is our cream
of tomato soup, okay,
00:25:04.49\00:25:08.05
and also we've done
our meatballs and we
00:25:08.06\00:25:10.28
have a spaghetti
sauce and we also have
00:25:10.29\00:25:12.93
sauteed bell
peppers and we've done some
00:25:12.94\00:25:16.18
garlic croutons,
croutons okay it sounds good,
00:25:16.31\00:25:19.64
now this is, this
looks marvelous my dear
00:25:19.65\00:25:21.76
and placing this
everything is very
00:25:22.15\00:25:24.52
colorful too. Well
since we've already actually
00:25:24.53\00:25:27.12
buried the
meatballs inside of the tomato
00:25:27.25\00:25:30.58
sauce we thought you
would like to see what
00:25:30.59\00:25:32.35
it actually looks
like when it's finished.
00:25:32.36\00:25:34.39
It's very, very
round, it's nice and hard,
00:25:34.61\00:25:37.22
it's like this and
we have a whole bowl of
00:25:37.64\00:25:39.35
them and what I
usually do now is take these
00:25:39.36\00:25:42.16
and cool down some
and I put them inside of
00:25:42.17\00:25:45.57
a plastic bag and put
them inside the freezer
00:25:45.58\00:25:49.45
and that way you
can keep them until the
00:25:49.79\00:25:52.53
time you actually
need to use them, okay,
00:25:52.54\00:25:54.29
and you take them
out if you going to do
00:25:54.40\00:25:56.33
lets say a
spaghetti and meatballs,
00:25:56.34\00:25:58.24
you can take them out
and you can actually put
00:25:58.63\00:25:59.96
them into the
spaghetti sauce and they'll
00:25:59.97\00:26:02.75
thou out in the
sauce and you want to do
00:26:02.76\00:26:05.09
that way so they
don't won't break apart
00:26:05.10\00:26:06.68
remember now there is
no eggs in this product
00:26:06.83\00:26:08.69
whatsoever. We're
using the flour and we're
00:26:08.70\00:26:12.84
also using the
breadcrumbs that help give
00:26:12.85\00:26:14.88
the cohesiveness,
so that they can hold
00:26:14.89\00:26:16.59
together. You know
when I first started
00:26:16.60\00:26:18.44
doing vegetarian
foods and I was always
00:26:18.45\00:26:20.91
when I first got in
vegetarian, fine get a bad
00:26:20.92\00:26:22.90
burger together. I
was trying for a burger
00:26:22.91\00:26:24.57
together and I
discovered that it was not
00:26:24.58\00:26:26.86
working. When I got
rid of the egg and the
00:26:26.87\00:26:28.55
egg whites and really
I started off with using
00:26:28.56\00:26:31.67
whole eggs then I
got rid of the whole eggs
00:26:31.68\00:26:33.60
because of the
yoke, the yoke had the
00:26:33.61\00:26:35.24
cholesterol in it
and I went from there to
00:26:35.25\00:26:36.85
just the egg
whites, and now we are using
00:26:36.86\00:26:38.88
egg whites for while
and then of course with
00:26:38.89\00:26:40.93
all the stuff going
on with eggs and I said
00:26:40.94\00:26:42.63
okay that's not
working. Then finally I went
00:26:42.64\00:26:44.76
to the kitchens that
had free, free range,
00:26:44.77\00:26:48.28
free range, they
didn't have the all the
00:26:48.29\00:26:49.86
pesticides, so
they have better eggs,
00:26:50.02\00:26:51.35
better eggs. I
brought those they were so
00:26:51.94\00:26:54.14
expensive okay, and I
would put those in the
00:26:54.15\00:26:56.87
refrigerator and guess
what? That didn't worked
00:26:56.88\00:26:59.69
even so eventually I
just wound some other
00:26:59.70\00:27:01.58
way is the Holy
Spirit and I start to go
00:27:01.59\00:27:03.04
further, we
started making either.
00:27:03.05\00:27:04.61
Well I'll tell you
now people they see,
00:27:04.62\00:27:06.84
what this looks
like. I wanna know what
00:27:06.95\00:27:08.70
this taste like.
So can you, can you go
00:27:08.71\00:27:11.90
through with me on
this? After the show
00:27:11.91\00:27:12.88
Curtis, after the
show and now that's cool.
00:27:12.89\00:27:15.20
Let's see, that
is frozen, frozen.
00:27:15.59\00:27:18.76
Well that doesn't
stop me my tracks okay.
00:27:19.64\00:27:21.96
Well after this show
is over you can certain
00:27:21.97\00:27:23.79
have a bowl with me
and a sub sandwich how
00:27:23.80\00:27:26.15
about that? This
looks nice, this is nice
00:27:26.16\00:27:28.03
arrangement and
croutons, that's a nice stuff
00:27:28.04\00:27:30.20
with the croutons by the way.
00:27:30.21\00:27:31.22
Whole wheat
croutons, okay yeah okay now
00:27:31.39\00:27:33.05
again all this is in
your cookbook The Global
00:27:33.06\00:27:35.81
Vegetarian Cooking:
Quick & Easy cookbook.
00:27:35.82\00:27:37.85
You can just
contact 3ABN for that.
00:27:37.86\00:27:39.75
Well as always we
close with the verse of Jesus
00:27:40.21\00:27:42.26
Christ John 10:10 Jesus
said, I'll come that they
00:27:42.27\00:27:46.32
might have life and
have it more abundantly.
00:27:46.33\00:27:52.14