As you can see, whenever
you see me in the kitchen
00:00:01.98\00:00:03.79
with the apron on, at
the beginning of the program,
00:00:03.80\00:00:05.75
that means the entire show
is going to be all cooking.
00:00:05.76\00:00:09.16
Now Curtis is going to join us,
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because today, we're
going to do fish and slaw
00:00:10.41\00:00:14.71
and French fries, so stay by.
00:00:14.72\00:00:18.03
Well, we want to
welcome you to Abundant Living.
00:00:46.58\00:00:48.80
We're so glad that
you've joined us today.
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Entire program in the kitchen.
00:00:50.87\00:00:52.64
Whole time, I am
Paula Eakins and this is.
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I am Curtis Eakins, we
are married, amen, hallelujah!
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Well, you know, one
of the things that I like
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before I got involved
in vegetarian diet was fish
00:01:03.18\00:01:06.46
and coleslaw and
also French fries,
00:01:06.47\00:01:09.20
I mean use to love it.
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As matter of fact, as I
made a transition out to
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the vegetarian diet, the
fish and the chicken were
00:01:12.64\00:01:15.74
the hardest things
for me to let go off.
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Well, now the fish
was the hardest thing
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for me to let go.
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Is that right? Oh yeah
that's, but I did eventually.
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Yeah, yeah,
because the main thing
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with vegetarianism is
you've got to find replacements
00:01:24.87\00:01:27.60
of things you like
and if you can see it,
00:01:27.61\00:01:29.64
it looks good,
tastes good, smell good,
00:01:29.65\00:01:31.87
then the transition
is not quite as bad.
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Now people ask me
about fish for a long time
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and it was no way
that I could part-fried
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duplicate a fish type
of a taste or texture.
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And till we went to
visit some friends of ours
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and their mother-in-law,
this was a friend of ours.
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The Herbert's.
The Herbert's family--
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Yes, in Washington
D.C., in that area.
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Yeah, his
mother-in-law was there
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and she was also a
dietician, home-economist
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and she was telling me
about this fish recipe she had
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and I said, go friend
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give me the fish
recipe, I'm taking on the show--
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She's has put in little
Charo bean or Charro Bean.
00:02:02.52\00:02:04.99
I'm not good with Charro Bean
00:02:05.00\00:02:06.55
and also along with
that I went looked around
00:02:06.56\00:02:09.09
some of my books and found,
00:02:09.10\00:02:10.30
if we're going to
do like this from her,
00:02:10.31\00:02:11.82
from the Islands.
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While we do a coleslaw
also, the Caribbean coleslaw.
00:02:12.82\00:02:15.84
Make a meal out of it.
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So we're going to
our very first recipe
00:02:17.06\00:02:19.69
which is our fish sticks, okay,
00:02:19.70\00:02:21.44
sounds goods, or fish cakes.
00:02:21.45\00:02:24.39
[recipes on screen]
00:02:24.40\00:02:30.13
All right, all right.
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Now that Kelp
powder is one of the things
00:02:59.95\00:03:03.09
that help to give this
a fish cake. Fish flavor--
00:03:03.10\00:03:06.63
A actual fish texture
and taste in the mouth, okay.
00:03:06.64\00:03:12.02
These has the
lot of things in it.
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Now you said, all that
stuff, I can't probably,
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yes, you can, you
could do it, You can do it.
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You can do it. Stay with us.
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First of all let
them see the main item
00:03:17.94\00:03:20.37
that we're going to be using.
00:03:20.38\00:03:21.35
Is the yellow split
peas, probably have seen that,
00:03:21.36\00:03:23.63
but for those who have not,
00:03:23.64\00:03:26.02
the yellow split peas are
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what we're going to be using.
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Now what I usually do is
take the yellow split peas
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and rinse them off
and put them inside
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a container filled up with water
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and let it sit overnight.
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As it sits
overnight, the yellow split peas
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will actually
swell up a little bit
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and then you are gonna
take out the appropriate amount
00:03:42.52\00:03:44.13
you will need, because you will
00:03:44.14\00:03:45.11
not be using the entire bag,
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its actually one cup
and when it swells up
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you want it to be in two
cups of the yellow split peas.
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This is raw.
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Now we're going also put
in this our food processor,
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because
everything is going to go in.
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I've got fresh parsley as well.
00:03:58.90\00:04:01.13
We're going to put
the fresh parsley in
00:04:01.14\00:04:03.92
and as I'm doing that,
00:04:03.93\00:04:04.90
what Curtis is going to be doing
00:04:04.91\00:04:06.20
is he is going
cut up the celery,
00:04:06.21\00:04:07.95
because it calls
for one stalk of celery,
00:04:07.96\00:04:10.51
not big chunks Curtis, you know,
00:04:10.52\00:04:12.74
I'm sorry not small
chunks, but some large chunks.
00:04:12.75\00:04:15.13
Large chunks of celery--
Yeah, everything is going
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to go in the food processor,
okay. I think, I can do that.
00:04:17.16\00:04:19.12
All right, I'm going to ahead
00:04:19.13\00:04:20.26
and put the split
peas in and the parsley.
00:04:20.27\00:04:25.43
Now this recipe
actually came from our friend
00:04:25.44\00:04:27.47
like we told you
before of ours and so it,
00:04:27.48\00:04:30.47
we took it to
home and we tried out
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and it is
absolutely delicious, Curtis.
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Yeah, it was. It was.
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It was excellent.
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And it is, it was, it is, okay.
00:04:37.49\00:04:39.73
And with these also, we're
going to be adding the oats,
00:04:39.74\00:04:44.15
I'm going to put those in
and these are instant oats
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that helps to
give the cohesiveness
00:04:46.32\00:04:47.94
or the gluten or kind of a glue
00:04:47.95\00:04:51.19
that will actually
hold the patties together.
00:04:51.20\00:04:53.86
And we're going to put
in all of our seasonings
00:04:53.87\00:04:55.73
and these seasonings once again
00:04:55.74\00:04:57.11
is we're using
chives, thyme, lime juice
00:04:57.12\00:05:01.92
which I have here also,
00:05:01.93\00:05:03.30
kelp powder,
coconut and pimentos.
00:05:03.31\00:05:07.19
And that coconut also
gives a nice mouth feel--
00:05:07.20\00:05:10.52
The coconut is the real secret.
00:05:10.53\00:05:12.05
The coconut, you know,
when you bite into a fish,
00:05:12.06\00:05:15.17
you always get kind of like a,
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you can almost taste
the meaty portion of it.
00:05:17.56\00:05:20.12
Well guess what,
coconut in the mouth
00:05:20.13\00:05:22.49
gives the resemblance of
that same texture that fish has,
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okay, so we gonna put that in.
00:05:25.83\00:05:27.74
The smaller or
what? That's fine.
00:05:27.75\00:05:29.83
I was hoping you say that.
00:05:29.84\00:05:30.81
Okay, and let's go ahead on,
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let's go ahead
and put it now, okay.
00:05:32.81\00:05:33.78
I'm going to go ahead
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and spin this around. All right.
00:05:34.77\00:05:35.97
You know, you can
prepare all this ahead of time.
00:05:35.98\00:05:38.03
Once again you can make your
batter up of this combination
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you don't have to
do it all at one time,
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make it all up and then
put it in a refrigerator
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and it will be
ready when it's time
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for you to use it, okay.
00:05:46.15\00:05:47.97
All right, we're
going go ahead and also,
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let's go ahead and put in
00:05:49.56\00:05:50.55
the onions too. Onions going in.
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Put onions in it, put
everything on in there,
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okay, let's just do a big
old mount there. And coconut.
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All right, not yet,
let's hold on to coconut
00:05:56.23\00:05:58.15
and let's go ahead
and put a little bit
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of juice in
there, this is the lime.
00:05:59.17\00:06:00.14
Now this is the
lime juice, okay.
00:06:00.15\00:06:02.62
Okay, the lime also
helps to give the taste
00:06:02.63\00:06:05.29
and texture it needs to have.
00:06:05.30\00:06:07.21
I'm gonna see if I can
just find my top, okay.
00:06:07.22\00:06:10.60
And let's go ahead
on and get that spin in.
00:06:10.61\00:06:12.98
Fish cakes. Fish cakes.
00:06:12.99\00:06:15.11
Now let's take that
off and now go ahead
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and give me a spatula
00:06:28.69\00:06:30.31
and we're gonna just
turn this around little bit
00:06:30.32\00:06:34.76
and get it down.
00:06:34.77\00:06:35.74
Fresh lime juice
or doesn't matter.
00:06:35.75\00:06:38.48
It doesn't make a
difference, no. Okay, doesn't.
00:06:38.49\00:06:40.44
Okay, you want to put
those in till it gels,
00:06:40.45\00:06:43.25
you know, we're gonna
keep on we're gonna spin
00:06:43.26\00:06:44.49
a little bit more, you
don't want to get too mushy,
00:06:44.50\00:06:46.50
you want because it got to have
00:06:46.51\00:06:47.48
that kind of a
texture of fish. Right.
00:06:47.49\00:06:49.27
So go ahead and
put your pimentos in,
00:06:49.28\00:06:50.74
that kind of gives the color,
00:06:50.75\00:06:52.18
because right now it
doesn't look too much like that,
00:06:52.19\00:06:54.13
but that pimentos
is gonna help out.
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Baby, get all the goodies.
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Get all the goodies out there.
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And we're going
also put the coconut,
00:06:58.58\00:07:01.47
let's go ahead and
put the coconut in there.
00:07:01.48\00:07:02.52
Okay, start putting
the lime and coconut,
00:07:02.53\00:07:03.96
put the coconut
and lime. There you go.
00:07:03.97\00:07:06.30
That too, all right. All right.
00:07:06.31\00:07:08.45
We got
everything in here we need--
00:07:08.46\00:07:09.54
I think that's it. Okay.
00:07:09.55\00:07:10.61
All jars are empty.
00:07:10.62\00:07:11.84
All right, let's go
ahead on and close this
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and let it rip, all right.
00:07:14.27\00:07:18.34
Curtis is moving
out the way for us,
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so you can see
this is going to happen,
00:07:43.79\00:07:45.83
I'm gonna bring this all
into the ball when I get done.
00:07:45.84\00:07:48.85
We have a little bit of
green still showing at the top,
00:07:48.86\00:07:52.52
okay and like I said,
you can make this up now.
00:07:52.53\00:07:54.91
By the way, we make this
up into not only fish patties,
00:07:54.92\00:07:58.18
but you can also make
this into fish sticks, okay.
00:07:58.19\00:08:02.17
This is the very last time
that we're going to go around
00:08:02.18\00:08:04.38
and then we're
going make them into
00:08:04.39\00:08:06.48
patties and fish
stick. How about that?
00:08:06.49\00:08:08.52
So doesn't matter
how you want to shape it.
00:08:08.53\00:08:09.98
That's right. Okay. Okay.
00:08:09.99\00:08:11.77
All right, now Curtis, if
you will, you gonna go ahead on
00:08:19.67\00:08:23.12
and spoon that
into a large bowl there,
00:08:23.13\00:08:25.76
actually we
won't get that blade.
00:08:25.77\00:08:27.40
We don't get the
blade, we're making them.
00:08:27.41\00:08:28.49
I want to take the blade out?
00:08:28.50\00:08:29.47
I'm going to
turn the skillet on,
00:08:29.48\00:08:33.24
so as you can get, I
always say about may be
00:08:33.25\00:08:35.91
about 275 to start off with.
00:08:35.92\00:08:39.38
We're going to put
our oil also in the pan
00:08:39.39\00:08:42.63
and you can use canola
oil, you can use olive oil.
00:08:42.64\00:08:47.18
On this recipe, I'll probably
use canola oil for recipe,
00:08:47.19\00:08:50.56
because I don't want that
olive oil kind of a texture,
00:08:50.57\00:08:52.48
so we're going go
ahead and put that in.
00:08:52.49\00:08:56.82
Okay, and one
thing I notice that
00:08:56.83\00:08:58.46
when you make this recipe up,
is that the fish patties just
00:08:58.47\00:09:01.40
kind of grab with the
oil right way, because,
00:09:01.41\00:09:03.42
you know, so far we haven't,
00:09:03.43\00:09:04.40
there is no oil in
this recipe. Right, okay.
00:09:04.41\00:09:06.70
Honey get
everything out here baby.
00:09:06.71\00:09:08.19
Okay baby. Okay.
00:09:08.20\00:09:09.58
Okay, baby.
00:09:09.59\00:09:11.16
Now we're going to
get the oil ready to go,
00:09:11.17\00:09:14.65
and this is the
part where the things
00:09:14.66\00:09:18.11
start getting a little messy.
00:09:18.12\00:09:20.44
We stop playing this is patty
cakes. A little messy here.
00:09:20.45\00:09:23.64
We move this off away so
they can get a real good.
00:09:23.65\00:09:26.17
Messy a little bit.
00:09:26.18\00:09:27.63
Now I find that,
if I would just take
00:09:27.64\00:09:29.58
and put little oil on
my hand to start off with.
00:09:29.59\00:09:33.43
Okay, remove this blade, okay.
00:09:33.44\00:09:37.03
And that will keep your.
00:09:37.04\00:09:38.18
And this kind of
helps me a little bit here,
00:09:38.19\00:09:39.73
okay yeah, and then
you just going to take that
00:09:39.74\00:09:42.06
same spoon you have there. Okay.
00:09:42.07\00:09:44.42
And I'm going to
put it in my hand. Okay.
00:09:44.43\00:09:48.42
And the name of the game
is to make a fish stick, okay.
00:09:48.43\00:09:53.50
Very interesting.
00:09:56.69\00:09:58.04
And you are just
going to lay it in the pan.
00:09:58.05\00:10:04.36
All right, now I noticed that.
00:10:04.37\00:10:06.81
I want let you do
this, I will just watch you
00:10:06.82\00:10:08.64
and listen because you
have oil in your hand, you know.
00:10:08.65\00:10:12.03
What you can do that too Curtis,
00:10:12.04\00:10:13.20
Curtis, I want you
make us some patties. Okay.
00:10:13.21\00:10:15.59
And how much oil?
00:10:15.60\00:10:17.05
Let's just take
and put on your hands
00:10:17.06\00:10:18.51
in the middle, there you go.
00:10:18.52\00:10:19.98
I have big hands,
well, I can make two patties
00:10:19.99\00:10:21.83
at one time, what?
00:10:21.84\00:10:23.47
No, just make a nice
size patty, all right.
00:10:23.48\00:10:31.10
You are making a stick
or you are making a patty.
00:10:31.11\00:10:33.51
I don't know what.
That looks like a stick.
00:10:33.52\00:10:35.47
Okay and then
this gonna a stick.
00:10:35.48\00:10:36.62
Okay, then I will
make a patty. Okay.
00:10:36.63\00:10:38.37
Now the patty is
going to make a circle,
00:10:38.38\00:10:39.57
now stick is a little bit,
00:10:39.58\00:10:41.29
circle and then you are
just going to pat it. Okay.
00:10:41.30\00:10:45.63
How about that?
00:10:47.58\00:10:48.89
You want to flat it
now little bit I guess.
00:10:48.90\00:10:50.65
That's a big, well
that's make that into a patty
00:10:50.66\00:10:52.44
because that exactly what
that looks like honey. Okay.
00:10:52.45\00:10:54.03
I won't plan on
doing, won't you? Okay.
00:10:54.04\00:10:57.88
I think that
because of the fact that
00:10:57.89\00:10:59.51
lets just do one more.
00:10:59.52\00:11:00.61
Yeah, I'll let
you do this one, yeah,
00:11:00.62\00:11:01.69
this would be
the last one, yeah.
00:11:01.70\00:11:03.08
I kind of just turn in
my hand like this. Yeah.
00:11:03.09\00:11:05.24
Until and you
are kind of making it
00:11:05.25\00:11:08.09
and then you just flat it out.
00:11:08.10\00:11:09.95
So you can make patties
00:11:09.96\00:11:11.05
or sticks it
doesn't really matter--
00:11:11.06\00:11:12.89
Yeah, it's
gonna get like I said,
00:11:12.90\00:11:14.15
yeah mow patties or sticks.
00:11:14.16\00:11:16.03
Okay, now I think that,
00:11:16.04\00:11:18.44
we need to
probably take us a break,
00:11:18.45\00:11:19.79
what do you think?
00:11:19.80\00:11:20.83
Because these are
going to have get done. Okay.
00:11:20.84\00:11:22.51
Well, by the way what we do
00:11:22.52\00:11:24.08
is we let them
brown on both sides,
00:11:24.09\00:11:25.60
it's not going to
cook them internally,
00:11:25.61\00:11:27.33
it's going to
brown on both sides
00:11:27.34\00:11:28.50
and while it's
browning and getting brown,
00:11:28.51\00:11:30.64
we're going to actually
put it on a cookie sheet,
00:11:30.65\00:11:33.08
put it in the oven and
we're going to bake these
00:11:33.09\00:11:35.69
for at 375 degrees for
about 15 minutes, okay.
00:11:35.70\00:11:42.55
That way it will
get done on the inside.
00:11:42.56\00:11:44.84
Ooh, you go Curtis, let's see.
00:11:44.85\00:11:46.63
Little bit better, honey.
00:11:46.64\00:11:47.61
Yeah, go ahead now, lay it down.
00:11:47.62\00:11:49.28
Place it, wow. All right.
00:11:49.29\00:11:51.64
The skillet is hot too.
00:11:51.65\00:11:54.00
And so what we want
you to do is just stay by.
00:11:54.01\00:11:58.87
Would you like to
learn more about preparing
00:12:04.96\00:12:06.59
healthful vegetarian dishes?
00:12:06.60\00:12:08.53
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00:12:08.54\00:12:10.83
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00:12:10.84\00:12:12.76
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00:12:12.77\00:12:14.52
products and
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00:12:14.53\00:12:16.56
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00:12:16.57\00:12:19.13
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00:12:19.14\00:12:21.09
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00:12:21.10\00:12:22.95
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00:12:22.96\00:12:25.12
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00:12:25.13\00:12:27.30
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00:12:27.31\00:12:29.55
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00:12:30.77\00:12:32.81
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00:12:35.36\00:12:39.51
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00:12:39.52\00:12:41.29
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00:12:41.30\00:12:45.86
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00:12:45.87\00:12:48.25
Well, we want to
welcome you back,
00:12:49.90\00:12:51.49
and we've got those fish cakes
00:12:51.50\00:12:53.69
and those fish sticks in
the oven getting ready. Okay.
00:12:53.70\00:12:57.61
And you know, Curtis
have to feed last time,
00:12:57.62\00:12:59.12
because he said, I
shouldn't have him do that.
00:12:59.13\00:13:01.27
I wasn't plan on
playing misses patty cakes.
00:13:01.28\00:13:04.71
Now my hands are clean.
00:13:04.72\00:13:05.69
I didn't want tell
you that you do have to do
00:13:05.70\00:13:07.09
have to do a little
work every now and then.
00:13:07.10\00:13:08.07
Yeah, well, I
wasn't expecting it,
00:13:08.08\00:13:09.05
but it worked
out, it worked out.
00:13:09.06\00:13:10.59
Okay, well,
we're going to make now
00:13:10.60\00:13:12.30
a Caribbean coleslaw,
and we'll also going to do
00:13:12.31\00:13:15.39
a orange-mango dressing. Okay.
00:13:15.40\00:13:17.20
Let's look at the ingredients.
00:13:17.21\00:13:19.42
[recipes on screen]
00:13:19.43\00:13:25.13
Okay, now. Caribbean style.
00:14:08.95\00:14:10.96
No, no, no, this is wonderful,
00:14:10.97\00:14:13.71
it taste absolutely good,
00:14:13.72\00:14:15.35
especially with those fish cakes
00:14:15.36\00:14:16.33
we made a little bit earlier.
00:14:16.34\00:14:17.50
This will come from
your latest cookbook.
00:14:17.51\00:14:19.22
Latest cookbook.
Global Vegetarian.
00:14:19.23\00:14:21.59
So now where we
are going to start.
00:14:21.60\00:14:22.65
Now we are going to
start off with the sauce,
00:14:22.66\00:14:23.67
how about that?
Just sauce, okay.
00:14:23.68\00:14:24.68
You could see
what that looks like,
00:14:24.69\00:14:25.69
it's very, very
simple and easy to prepare.
00:14:25.70\00:14:28.14
We are going to
throw in our tofu,
00:14:28.15\00:14:30.70
soft tofu, all right.
00:14:30.71\00:14:33.10
And can I have
the spatula honey?
00:14:33.11\00:14:34.72
You need a
spatula. And we're going to.
00:14:34.73\00:14:37.18
Oh, honey give that
spatula, you notice that.
00:14:37.19\00:14:41.70
No, felt that.
Oh, you felt it, yeah.
00:14:41.71\00:14:44.29
I just had a
flat like an surgery.
00:14:44.30\00:14:46.28
I know that's, that's
why didn't say anything.
00:14:46.29\00:14:50.09
Okay, now we are going
to go ahead and put it in,
00:14:50.10\00:14:51.95
let's go ahead
and get our mango,
00:14:51.96\00:14:53.66
this is the
mangoes going in with that.
00:14:53.67\00:14:56.83
Oh, I love mangoes. I
love mangoes too, dear.
00:14:56.84\00:14:59.98
Yes indeed, all different types,
00:14:59.99\00:15:01.55
different combinations
and then we are going to
00:15:01.56\00:15:03.81
put in our, just put the
orange juice in last, okay.
00:15:03.82\00:15:07.16
Let's go ahead and
fill in some onions
00:15:07.17\00:15:11.07
and we are going
to fill in our ginger.
00:15:11.08\00:15:14.74
All right, and let's that.
00:15:14.75\00:15:16.71
Is that about a dash of ginger?
00:15:16.72\00:15:18.12
Not yet, I have not
done the hot stuff yet.
00:15:18.13\00:15:21.17
Okay. Okay, here we go.
00:15:21.18\00:15:22.61
It's looking
good, it's looking good,
00:15:39.01\00:15:40.80
and it's looking good.
00:15:40.81\00:15:42.16
Okay, now we are going
to add in the rest of it.
00:15:42.17\00:15:47.12
We're going to put
in the banana peppers
00:15:47.13\00:15:49.21
and we're going to put in
the orange juice and then,
00:15:49.22\00:15:53.18
we got a little surprise for you
00:15:53.19\00:15:54.67
and something we found that
we're going to be using also.
00:15:54.68\00:15:57.70
Okay here we go.
00:15:57.71\00:15:58.70
Okay, now I am going to
00:15:58.71\00:16:00.20
put in that
little small hole there.
00:16:00.21\00:16:01.41
Yes honey, put in there.
00:16:01.42\00:16:03.01
You want me to do it now
00:16:03.02\00:16:03.99
or wait till you
start. I turn it on.
00:16:04.00\00:16:05.07
And by the way,
oh, that is not good,
00:16:29.01\00:16:31.79
it smells wonderful,
that's the orange juice
00:16:31.80\00:16:33.91
and also the
lime, oh my goodness.
00:16:33.92\00:16:37.14
Let's pass it so that the camera
00:16:37.15\00:16:38.46
crew can smell it also.
00:16:38.47\00:16:39.48
And may be for the
people at home too,
00:16:39.49\00:16:40.95
if you can get some
of this. You smell that.
00:16:40.96\00:16:43.97
Yes, smell a vision.
Take our word for you.
00:16:43.98\00:16:46.43
Take our word it
is ooh, good, good.
00:16:46.44\00:16:48.38
Okay, I'm going to do the
one last time now, guess what.
00:16:48.39\00:16:51.32
The thing I was telling
you how were going to save
00:16:51.33\00:16:53.34
for you is that we
have to put in here
00:16:53.35\00:16:57.16
like one fourth of
a teaspoon of cayenne.
00:16:57.17\00:17:00.51
One fourth of a teaspoon--
00:17:00.52\00:17:01.68
Some times people say,
00:17:01.69\00:17:02.69
that cayenne is a
little bit too hot.
00:17:02.70\00:17:04.59
So viewers can put me a forth
00:17:04.60\00:17:06.07
and if you don't want to
do a, you know, a eighth,
00:17:06.08\00:17:09.55
because we already had a fourth,
00:17:09.56\00:17:10.55
we're gonna go
down to an eighth.
00:17:10.56\00:17:11.97
A eighth of a
teaspoon. How would we.
00:17:11.98\00:17:13.87
Wait a minute that's
going to be hard to tell them
00:17:13.88\00:17:16.30
and put in the eighth teaspoon.
00:17:16.31\00:17:19.33
Some of them actually
come like that already ready,
00:17:19.34\00:17:21.51
but show them some of
thing that we actually found.
00:17:21.52\00:17:23.83
Now that may be a dash.
00:17:23.84\00:17:25.66
This believe it or
not this is a dash.
00:17:25.67\00:17:30.57
This is a-- we
found it in Huntsville,
00:17:30.58\00:17:32.46
someone gave us to us.
I think this is a dash.
00:17:32.47\00:17:35.37
Now if you want something
that's smaller than a dash,
00:17:35.38\00:17:37.23
guess what folks.
00:17:37.24\00:17:38.64
This is called a
pinch, all right, a pinch,
00:17:38.65\00:17:43.13
so any recipe that call
for pinch you want to use this.
00:17:43.14\00:17:45.61
But guess what, if you want
something smaller than that,
00:17:45.62\00:17:48.16
we have something else,
00:17:48.17\00:17:49.40
this is called as it has
words right here a smidgen,
00:17:49.41\00:17:54.96
but you can't can see the word,
00:17:54.97\00:17:56.47
but take my word
for it, it says smidgen,
00:17:56.48\00:17:59.26
so you have a
dash, you have a pinch,
00:17:59.27\00:18:01.37
you have a smidgen.
00:18:01.38\00:18:03.13
Well you know,
it's really funny,
00:18:03.14\00:18:04.24
because I was talking to some
friends of ours in Huntsville
00:18:04.25\00:18:06.81
and I was telling them about how
00:18:06.82\00:18:07.94
when I used to cook
back in the day. In a day.
00:18:07.95\00:18:09.82
That you would see,
that is a long time ago--
00:18:09.83\00:18:11.68
we used to say a
pinch or a smidgen about,
00:18:11.69\00:18:14.09
I'm only saw first on cookbook
00:18:14.10\00:18:15.49
so I kept trying to figure out
00:18:15.50\00:18:16.47
how am I gonna figure out,
00:18:16.48\00:18:17.45
how to write down
exactly what to use in a recipe?
00:18:17.46\00:18:20.94
And so we had to convert
00:18:20.95\00:18:21.93
all those things
over to real words.
00:18:21.94\00:18:24.38
And till we went to our
friends house and she said
00:18:24.39\00:18:25.91
there is actually
measuring spoons out
00:18:25.92\00:18:27.64
called a smidgen,
a dash and a pinch.
00:18:27.65\00:18:30.33
Any way they do
have your amounts
00:18:30.34\00:18:31.56
that's supposedly
be with those but--
00:18:31.57\00:18:32.73
You can find these in any--
00:18:32.74\00:18:34.66
No, she got it
from a gift place.
00:18:34.67\00:18:36.01
Especially tea shops so.
00:18:36.02\00:18:37.51
So don't email us
asking about them,
00:18:37.52\00:18:39.19
because we don't
have any more information.
00:18:39.20\00:18:41.80
No, I'm kidding especially,
00:18:41.81\00:18:42.78
there is especially
novelty book, you can guy.
00:18:42.79\00:18:44.90
I mean, you can get
and has those things in it.
00:18:44.91\00:18:46.82
Alberto home, I think.
00:18:46.83\00:18:47.94
Yeah, Alberto, well we're
gonna go ahead and put in,
00:18:47.95\00:18:50.66
go ahead and put it, you put it,
00:18:50.67\00:18:52.15
we want a dash, just a dash,
00:18:52.16\00:18:53.99
I'm gonna turn it back
on and I'm gonna do a dash
00:18:54.00\00:18:55.32
and this sauce is
gonna be ready, okay.
00:18:55.33\00:18:56.93
We don't want all of this,
00:18:56.94\00:18:58.02
just a dash, just a dash, okay.
00:18:58.03\00:18:59.55
I think, its
well inside the sauce
00:19:11.34\00:19:14.17
not know its there, okay--
00:19:14.18\00:19:16.43
Not a pinch, not a smidgen--
00:19:16.44\00:19:17.51
Okay, let's take that out,
00:19:17.52\00:19:19.26
I want you to put into a
bowl you have right there
00:19:19.27\00:19:21.53
and we're gonna move
then to the other portion
00:19:21.54\00:19:23.62
that is to actually make
the coleslaw itself, okay,
00:19:23.63\00:19:26.14
I move this out of the way.
00:19:26.15\00:19:28.55
This is very
delicious coleslaw, okay.
00:19:28.56\00:19:32.67
Has a different
kind of twist to it
00:19:32.68\00:19:34.70
than what people are
used to, I move this cayenne
00:19:34.71\00:19:37.04
just in case I want to
putting it in the slaw also.
00:19:37.05\00:19:41.58
We don't want any
cayenne in coleslaw.
00:19:41.59\00:19:44.94
That's already in there.
00:19:44.95\00:19:47.06
Oh, okay. Okay.
00:19:47.07\00:19:48.33
We don't want more of that.
00:19:48.34\00:19:49.31
Okay, how are
you doing with that?
00:19:49.32\00:19:50.97
I am going pretty good.
00:19:50.98\00:19:51.96
Okay, we'll just
move that over here then.
00:19:51.97\00:19:54.63
Trying to get
all the goodies out.
00:19:54.64\00:19:55.96
All the goodies
out. All the goodies out.
00:19:55.97\00:19:59.04
Okay, there we are. Okay.
00:19:59.05\00:20:01.29
Let's move that over here, okay
00:20:01.30\00:20:04.44
and move this out of the way.
00:20:04.45\00:20:05.65
Don't they smell wonderful?
00:20:05.66\00:20:07.21
Now this is really
easy to do from here on.
00:20:07.22\00:20:09.25
What Curtis is
going to do for you,
00:20:09.26\00:20:10.90
you already seen now
what that sauce looks like,
00:20:10.91\00:20:13.53
really very pretty,
that's going inside of this.
00:20:13.54\00:20:16.20
Curtis is gonna
take the yellow pepper
00:20:16.21\00:20:18.40
and the green pepper.
00:20:18.41\00:20:19.98
Now I was suppose
to have red pepper too,
00:20:19.99\00:20:21.60
but I ran out because
00:20:21.61\00:20:22.63
I've been doing so
many program being Curtis,
00:20:22.64\00:20:24.03
so we are going to use green
peppers in this recipe, okay.
00:20:24.04\00:20:26.93
Just think red.
Think red, think red.
00:20:26.94\00:20:29.62
Okay, now give me a spoon
honey and you can go ahead
00:20:29.63\00:20:32.19
and get those cut up.
00:20:32.20\00:20:33.27
Now you want to
use in what cubes or--
00:20:33.28\00:20:36.24
Like this, like
that, a very dense, okay.
00:20:36.25\00:20:39.00
I think I can
do that. All right.
00:20:39.01\00:20:40.32
What I'm going to do is
I'm just going to take the slaw
00:20:40.33\00:20:43.30
and the mango and I'm going
to mix that together. Okay.
00:20:43.31\00:20:47.46
And this is a nice
spicy slaw and I did a slaw
00:20:47.47\00:20:51.21
with my food
processor with the blade,
00:20:51.22\00:20:53.73
so it's not
hard to make that up.
00:20:53.74\00:20:54.96
You can buy a slaw already
shredded if you want too,
00:20:54.97\00:20:58.09
but I like the buy the cabbage
00:20:58.10\00:20:59.43
and put in the food processor
and shred it myself, okay.
00:20:59.44\00:21:02.57
Okay, now, which is
also we're going to be adding
00:21:02.58\00:21:05.36
and Curtis is finishing that up.
00:21:05.37\00:21:06.68
We're going to add a
combination of the yellow
00:21:06.69\00:21:08.49
and the green peppers.
00:21:08.50\00:21:10.06
This is very, a very
colorful dish also. All right.
00:21:10.07\00:21:14.45
You have a lot of nutrients,
00:21:14.46\00:21:15.43
because you have
different colors.
00:21:15.44\00:21:17.56
Each color
represents a nutrient.
00:21:17.57\00:21:19.99
And now I've the green scallions
00:21:20.00\00:21:22.33
that we are also
going to putting in as well.
00:21:22.34\00:21:26.22
All right, you said
that you had a hard time
00:21:26.23\00:21:29.76
with getting off fish
also is that not true.
00:21:29.77\00:21:33.62
Yes, it is, that
was my last flesh foods
00:21:33.63\00:21:37.71
that I had to give
up, but did have to
00:21:37.72\00:21:40.37
but I chose to
give up all flesh foods,
00:21:40.38\00:21:43.97
that was the last
one. Well you know.
00:21:43.98\00:21:46.09
Praise God, I won the victory.
00:21:46.10\00:21:47.23
I find out a lot times
00:21:47.24\00:21:49.03
when people try to
make the transition.
00:21:49.04\00:21:50.89
They are just at a
loss, you can put that in,
00:21:50.90\00:21:52.78
given a loss is to how to
make that transition over.
00:21:52.79\00:21:55.44
We sell on other programs
00:21:55.45\00:21:56.42
and once again it's still true.
00:21:56.43\00:21:58.06
Look in your cookbooks
and see what you already have
00:21:58.07\00:22:01.09
and you can switch
those recipes out as for as
00:22:01.10\00:22:03.98
if you are
something is calling for milk
00:22:03.99\00:22:06.71
then you can use soymilk,
that's something's common
00:22:06.72\00:22:08.67
for butter then you
can use soy margarine,
00:22:08.68\00:22:11.09
it's calling in for cheeses
00:22:11.10\00:22:13.23
they are soy
cheese on the market.
00:22:13.24\00:22:15.08
Anything that
has a custard base,
00:22:15.09\00:22:16.57
you can use soaked
and tofu food for that.
00:22:16.58\00:22:18.76
Mayonnaise you can also make,
00:22:18.77\00:22:20.13
we have mayonnaise in
our book along with coleslaws
00:22:20.14\00:22:23.63
and even tartar sauce is
all those part of that as well.
00:22:23.64\00:22:26.42
Now the last thing Curtis,
00:22:26.43\00:22:28.17
that I want you to do
this is cilantro fresh,
00:22:28.18\00:22:30.13
cilantro and we're
going to just mince that up,
00:22:30.14\00:22:33.22
so we can cut in also. Okay.
00:22:33.23\00:22:35.64
Now, you know,
what happened last time
00:22:35.65\00:22:36.71
when I told you that.
00:22:36.72\00:22:37.74
Pass some scissors, can I
use some scissors with those?
00:22:37.75\00:22:39.01
You know, I know you
were going to do that, so I,
00:22:39.02\00:22:40.63
just go ahead and
leave it in the bowl
00:22:40.64\00:22:41.84
and he is going to do
that, well I begin to.
00:22:41.85\00:22:44.53
A scissor is now a kitchen tool.
00:22:44.54\00:22:46.65
Yeah, well those are scissors,
00:22:46.66\00:22:47.94
actually
scissors for the kitchen.
00:22:47.95\00:22:49.35
Oh, scissors for the kitchen.
00:22:49.36\00:22:50.67
Oh, okay kitchen scissors, okay.
00:22:50.68\00:22:53.42
Okay, now what
I'm going to do is,
00:22:53.43\00:22:57.47
he is doing his chopping away.
00:22:57.48\00:22:59.54
That's a lot easier than
taking a knife I'll tell you.
00:22:59.55\00:23:03.03
I did that one time on a program
00:23:03.04\00:23:04.17
and you said,
hey, wait a minute.
00:23:04.18\00:23:06.03
Now these scissors
are only for kitchen,
00:23:06.04\00:23:07.50
I mean you don't use
this scissor for any other.
00:23:07.51\00:23:09.62
No honey, I have two
pair, I keep in the box.
00:23:09.63\00:23:11.83
These are the
kitchen scissors, okay,
00:23:11.84\00:23:13.56
I just want to sure
we're using the right ones.
00:23:13.57\00:23:15.47
That's right, okay.
00:23:15.48\00:23:16.93
Now I shouldn't
tell you where it works,
00:23:16.94\00:23:17.95
you might go and start
messing with those scissors
00:23:17.96\00:23:19.85
but I'm not going to
worry myself with that. Okay.
00:23:19.86\00:23:22.41
All right, how are
you doing? Coming down.
00:23:22.42\00:23:24.79
Coming down, coming
down and so let's go ahead on
00:23:24.80\00:23:28.95
and then you put that in,
00:23:28.96\00:23:30.23
because you know
what you want to do?
00:23:30.24\00:23:31.60
Now I just telling about chips,
00:23:31.61\00:23:32.85
why don't you show
them how you make some chips
00:23:32.86\00:23:34.26
up real quick Curtis over there?
00:23:34.27\00:23:36.19
I wasn't expecting that.
00:23:36.20\00:23:38.17
Just go through the
motion don't make them,
00:23:38.18\00:23:39.41
we are just going to show them
00:23:39.42\00:23:40.39
what we use to
make our potatoes.
00:23:40.40\00:23:43.34
Okay, ladies and gentleman,
00:23:43.35\00:23:45.91
this is what we call
a potato and as you see
00:23:45.92\00:23:49.13
this color and
this size as well.
00:23:49.14\00:23:51.15
This is a potato
peeler, what's wrong honey.
00:23:51.16\00:23:53.67
Honey, they are
not potato peeler.
00:23:53.68\00:23:54.93
Well some maybe watching
for the first time I'm not sure.
00:23:54.94\00:23:57.38
Never use the potato before.
00:23:57.39\00:23:58.97
Well I don't know,
00:23:58.98\00:24:00.31
you're breaking my
chain of thought here.
00:24:00.32\00:24:01.99
You will go
ahead and wash it off
00:24:02.00\00:24:03.75
and then use a
potato peeler and peel this
00:24:03.76\00:24:05.96
and then you will cut
these potatoes in nice long,
00:24:05.97\00:24:13.61
can you help me out
with this one. Okay.
00:24:13.62\00:24:19.09
Just show that we'll be
talking that every show.
00:24:19.10\00:24:21.56
Why you start up for me.
00:24:21.57\00:24:23.23
You know, she was
supposed to do after that.
00:24:23.24\00:24:25.20
This is a baking potato, you
can you make chips out of it.
00:24:25.21\00:24:28.32
You can leave the skin
on but you have to scrub it
00:24:28.33\00:24:29.72
down real good or
you can take the skin off
00:24:29.73\00:24:32.98
with the potato peeler
as Curtis already said,
00:24:32.99\00:24:35.03
spread your cookie sheet.
00:24:35.04\00:24:36.23
And you can actually
cut across in thin layers
00:24:36.24\00:24:38.22
and make circles like you
would if you were doing disk
00:24:38.23\00:24:41.71
or circle fries or you
can cut them in long strips
00:24:41.72\00:24:45.63
like you would see
a regular French fry
00:24:45.64\00:24:48.39
and then you bake it
in the oven for about
00:24:48.40\00:24:49.92
at 400 degrees for
about maybe five, ten minutes
00:24:49.93\00:24:54.77
until you begin to
see the potato turn brown.
00:24:54.78\00:24:57.12
I often basically say
the same thing but yeah.
00:24:57.13\00:24:58.51
I knew you will.
00:24:58.52\00:24:59.59
You say it more better than me.
00:24:59.60\00:25:00.57
Well you can see this looks
00:25:00.58\00:25:01.96
absolutely delicious, oh, yes.
00:25:01.97\00:25:04.79
Now I tell you what
we're going to go away
00:25:04.80\00:25:06.64
and when we comeback,
00:25:06.65\00:25:08.07
you get a chance to
see everything finished,
00:25:08.08\00:25:10.74
the fish cakes,
the slaw and the fries.
00:25:10.75\00:25:14.61
Have mercy. Stay by.
00:25:14.62\00:25:18.64
Would you like to
learn more about preparing
00:25:18.65\00:25:20.21
healthful vegetarian dishes?
00:25:20.22\00:25:22.21
If so then you want to
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00:25:26.61\00:25:28.15
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that will help you learn more
00:25:28.16\00:25:30.69
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00:25:55.03\00:25:59.69
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00:25:59.70\00:26:03.07
Well look at
this, oh, look at this.
00:26:03.08\00:26:06.08
Look at this spread.
00:26:06.09\00:26:07.34
We have a first of all, we
have team, team, team, team.
00:26:07.35\00:26:11.29
We made the actual coleslaw
00:26:11.30\00:26:14.84
and we made a honey dressing
00:26:14.85\00:26:18.84
that has the mango
and also the lime juice
00:26:18.85\00:26:21.84
and everything in
it go with our fish,
00:26:21.85\00:26:24.19
because we began
with the fish cakes
00:26:24.20\00:26:27.01
Fish patties, all right.
00:26:27.02\00:26:28.32
Does the fish cake looks
it like fish cake fish patties
00:26:28.33\00:26:30.02
and we made some long ones also
00:26:30.03\00:26:31.90
and this goes on a
wholly burnt with your lettuce.
00:26:31.91\00:26:35.54
And then we
also made some fries,
00:26:35.55\00:26:38.95
because remember
Curtis will try to tell you
00:26:38.96\00:26:39.93
how to make
those, we have some fries
00:26:39.94\00:26:41.33
we made up for you.
00:26:41.34\00:26:42.34
And this one of
course you didn't see us make
00:26:42.35\00:26:44.16
but that's a tartar sauce
00:26:44.17\00:26:45.81
that also goes along with this,
00:26:45.82\00:26:47.17
I mean, what the fish
dinner without a tartar sauce.
00:26:47.18\00:26:50.07
You have to have tartar sauce.
00:26:50.08\00:26:51.05
Now, of course, Randy says,
00:26:51.06\00:26:52.03
she doesn't like tartar sauce.
00:26:52.04\00:26:53.87
That's too bad for Randy.
00:26:53.88\00:26:54.85
And that's okay Randy, and I'm.
00:26:54.86\00:26:57.06
We're just
calling up people names.
00:26:57.07\00:26:58.42
You don't where Randy
is but she is upstairs.
00:26:58.43\00:27:00.22
But Randy still
please fix my mic for me
00:27:00.23\00:27:02.30
when I come,
I'll appreciate that.
00:27:02.31\00:27:03.83
Now this is
everything it looks so gorgeous.
00:27:03.84\00:27:06.80
And I kind of brought
something with me. What.
00:27:06.81\00:27:09.35
Because we don't
know, you see the sea shells
00:27:09.36\00:27:11.31
and you see all the
blue layer is because someone
00:27:11.32\00:27:14.38
brought this to me
from Hawaii, Hin hin,
00:27:14.39\00:27:17.60
Mr. Eakins. Yes, Sister Eakins.
00:27:17.61\00:27:19.71
It maybe, you might
want to consider after seeing
00:27:19.72\00:27:22.50
a dish like this of
taking me to the island.
00:27:22.51\00:27:26.37
Hey, go ahead and book it.
00:27:26.38\00:27:29.21
You kind of owe me girl,
you just stay with me. Okay.
00:27:29.22\00:27:31.48
Okay, you stay with me,
they can go, they can go.
00:27:31.49\00:27:33.48
Okay, okay, you
heard it, you heard it.
00:27:33.49\00:27:36.72
Yeah, I'm just gonna take
one of these here and excellent.
00:27:36.73\00:27:41.32
Since I'm going to Hawaii,
00:27:41.33\00:27:42.64
I don't care you
can eat all of it.
00:27:42.65\00:27:43.79
Well John 10:10,
Jesus said I come
00:27:43.80\00:27:46.23
that they might have life
and have it more abundantly.
00:27:46.24\00:27:53.11