Well, welcome back.
Welcome back to our kitchen.
00:00:02.16\00:00:03.56
The recipe for the
day is actually a polenta
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with spaghetti sauce, okay,
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let's look at the ingredients.
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Alright. It calls for:
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Okay now this polenta,
now this again this may be
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new to a lot of viewing
audience so let's talk about
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it and where can we get
it and let's discuss it.
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Well believe it or
not, believe it or not.
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I believe it
already. Okay, this is polenta
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and it actually
is a Northern Italy,
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okay, alright dish.
They use a lot there,
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food okay, it's actually
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just cornmeal mush.
It's made from just cornmeal.
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Oh! Cornmeal. Made from cornmeal
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and water it makes it
up, that's what it is.
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Most of the time
people are used to doing
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a cornmeal in the morning
you know cornmeal and water.
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You know, the Caribbean Isles
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and stuff like that.
Well this time it's made up
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in and they actually
come in different combinations
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you have it in basil
garlic and you just have
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tomatoes in it,
it's all different kind
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of combinations. It
actually takes the place
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believe it or not
Curtis of potatoes,
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rice, okay, corn
all those kind of things
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is a main entree,
okay, a main entree.
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Now, so it can be used
in combination with what?
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Fruits grains or rice
for It's actually can be used
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By itself, in the
place of your pasta,
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oh! replace the pasta,
or your rice or your potato.
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Oh! Okay. You could still have,
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you could still have
a main entree with it,
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but it can serve also
in that place as well.
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That's why it's so
versatile. Polenta, okay.
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That's why I like
it. Now again where can
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you purchase
this, do you need to go
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health food store or
regular grocery store now.
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Regular grocery store
and now in a grocery store
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if you are looking for
it, you want to make sure
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that you go in the
area where you have like
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all the corn tortillas
you know you want to go
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where you have the
Mexican type foods,
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okay, that's usually
not in your refrigerators
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usually once you cut
it you do have to put
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in a refrigerator
and all I am going to do
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with this one is
just begin to slice it,
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slice is very easy,
see that look at it,
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look at it, see
that's it, that's it,
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and I'm gonna go ahead
on in. We got to screw it.
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We got to screw it, there we go,
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turn out little bit about 250,
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yes near about 250 is
fine. Okay. But I move it out,
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I usually cut
it into like a good
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half inch slices. Oh! Okay.
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You can make this
yourself by the way,
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you can make
it, but why make it.
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So, this would be in
place of rice, potatoes and.
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Right, right,
right. Okay, now do you any
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seasonings if you
can mix. Absolutely,
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we do have spaghetti
sausage as do you have
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our in your pan.
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I just forget to
pay attention yes.
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We got the Italian
seasonings. When we are trying
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this up little bit
too. Once you go ahead
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and turn that on
and get that ready.
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See it has a nice
sheen on it, yeah it does,
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okay and you know the
thing with this with the polenta
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is that once again
it's one of those items
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that is the flavor is bland
and lot of times when flavors
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are bland you
get a lot more work
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you can do with
it okay. Okay. So,
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it has it's own personality,
what we are gonna do
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is we gonna go
ahead and open that up
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and we are gonna go ahead
and start putting that in.
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Okay. We are just
going to sent in pan.
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We are supposed to
place it in couple, yes,
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and then stop there,
see it makes a nice amount.
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Yeah. Okay normal,
obviously with my hand,
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we gonna round a little
bit and we are gonna go.
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So, we don't
wait to get that wet,
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nice and brown.
It will get brown,
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it will get brown, not
really very, very brown,
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but it will get
brown on all sides okay
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and now you have in your yours
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you have the spaghetti sauce
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that we have
already got and started,
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want to turn this
up a little bit more
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so you can get that
browning and now I said
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Italian spaghetti sauce.
Make sure it's down honey,
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it's too high because
you know you don't want
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to get that tomato
sauce on that yellow apron.
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No, I don't. Make
another set of aprons.
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Somebody called me, yes,
they call me and asked me
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do you guys sell your aprons.
Yes, we get that quite often.
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Can I get apron. No, no,
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no, no, no. I said no, no, no.
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The aprons are home
made in our own home.
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3ABN's special, 3ABN's special,
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we just make them
specially for the shows, okay.
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Not for sale. Anyway,
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so this serves
really, really well up
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with spaghetti sauce.
Also in a book I have a recipe,
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where I made this up and I take,
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and here is veggie
sausage on the market,
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okay, and it's a
veggie called Gimme Lean
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and I will take that
and sauté that some time
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with onions and
peppers and mushrooms
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all that kind of
stuff and then I'll put that
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in a sauce and put that over top
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of it as well, so it's very,
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very versatile,
okay. So, it Gimme Lean.
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Yeah, you can
use it, Gimme Lean.
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Okay Not Jimmy
Dean, no. Not Jimmy Dean.
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So, this is going to
turn a little bit more
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of a golden color.
Okay. You see that now
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if you're concerned
about of course lot of a fat
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in a recipe you can actually
do this by just spraying,
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I bought the cooking
spray on to so that you can see
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what's going on with
that. I understand that
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on the package
it was fat free so
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we are not talking
about, it's fat free,
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okay and this is cornmeal,
put the lid on top of it,
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what honey, put
the lid on top of it,
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okay now what I was saying
is that if you have a concern
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about the oil
amount or using oil
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with it then you know
you can use your spray
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and what you would do
is just spray both sides
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of the actual polenta and
then put it in the skillet
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as well and do that,
okay, but guess what you can
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bake it, you can
broil it, you can sauté it,
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all those things can be
done with this polenta alright.
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Oh! Okay, one of
those, one of those food
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once again that people
say I don't know about that,
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but the name of the
game is that you have food
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and you know how to mix
and match it with the right
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kind of sauces and a
proper way to cook it,
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it can work out
and you know what
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I love trying new
things, try something new.
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And you know my
wife she is always trying
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something new with
me, I mean, all the time,
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so we just really, I
am just really blessed
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to be married to this
wonderful lady right here,
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recipe's always,
I mean when it rains
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she will cook all
day long, absolutely,
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I mean all day long. I
have to taste all these recipes,
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there are three things I love.
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God first, can't argue
with that one, then Curtis.
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Hey! I'm, okay well
I think you are higher
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than God and last is
cooking, but just in case
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my children
listen, yeah, grandchildren
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you don't put those my children
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and my
grandchildren and then cooking,
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yeah, okay now
all I mean because
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I can't get
higher than that honey.
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You can't get higher than
that. You know what I'm saying
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and so. Go ahead. Go
ahead. So these combinations
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of actually just
getting in the kitchen
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and working on a really
when it's really rainy day,
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cold day, I just
love making recipes,
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but God I have a
thing in the kitchen
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I love to get in the
kitchen and work on recipe's,
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get things done you
know. Now we talked about PMS
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and several
botanical medicines about PMS.
00:07:04.13\00:07:06.90
We talked about red raspberry
and this is a tea form.
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We are not talking
about capsule form,
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that's right, a tea
form for premenstrual
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tension syndrome
usually, maybe a week
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before the cycle
begins, it works wonders,
00:07:16.26\00:07:19.20
very important,
calms the smooth muscles
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and uterus as I mentioned
before is a smooth muscle.
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There are other herbs
as well we can mention.
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There is a herb called
believe it or not cramp bark
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alright and it is there
based on clinical studies
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this one called
Squawvine, False Unicorn.
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Go to a health food
store and lot of these herbs
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would be already in a formula,
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that is already
there so that the people
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can purchase and
take it that way,
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so this are several
herbs out there that can help
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these PMS
symptoms and that could be
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very relieving to
what women are experiencing
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on a monthly
basis. I know, one time
00:07:54.80\00:07:57.10
somebody asked me
about red raspberry
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and remember we
talked about not no refined
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sugars and stuff,
so one of the ways
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I do it red raspberry is
I actually take apple juice
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and that's
without the sugar in it,
00:08:05.56\00:08:07.10
you know, right,
and put the apple juice
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in a pot and then I
actually bring it to boil
00:08:08.63\00:08:11.33
and then I put the
red raspberry leaves
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and put a lid on top of
it move it off the stove
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and let it
simmer for few minutes
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without the heat and then
I make it in a big pitcher
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and put in a refrigerator
and you know I like that
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as sometime as a
kind of a cool drink
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not so much hot
you know at night time
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when you are going to bed
you definitely want to drink
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that little bit
cooler at room temperature,
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okay, you know,
well one of the things
00:08:29.83\00:08:31.76
now you know I
know what your interest
00:08:31.76\00:08:33.53
in seeing the final
product, so we want you
00:08:33.53\00:08:35.36
you to just stay by.
00:08:35.36\00:08:38.60