Well, you know if you see
me in the kitchen by myself,
00:00:01.40\00:00:04.76
it doesn't me that,
Curtis, is not with me,
00:00:04.79\00:00:06.66
it means that it
is all cooking show.
00:00:06.69\00:00:09.91
Today, we're gonna do a program
called "The Hearty Grain."
00:00:09.94\00:00:12.92
You're gonna get
your paper and pencil,
00:00:12.95\00:00:15.03
call somebody on a
phone and tell them
00:00:15.06\00:00:16.43
that turn into
3ABN, "Abundant Living."
00:00:16.46\00:00:19.47
And we will see you in a minute.
00:00:19.50\00:00:21.27
Hi. Welcome to
"Abundant Living."
00:00:49.58\00:00:52.22
I am Paula Eakins, and this is?
00:00:52.25\00:00:56.72
Your husband, so you
should know my name, don't you?
00:00:56.75\00:00:58.76
Tell them your name, honey.
00:00:58.79\00:01:00.16
Oh, Curtis
Eakins. Yes. Aha, okay.
00:01:00.19\00:01:03.48
I glad you're
gonna say that for me.
00:01:03.51\00:01:05.22
No, no, no, no.
00:01:05.25\00:01:06.62
I thought you could
be your own thing on--
00:01:06.65\00:01:08.02
Okay, and I did.
00:01:08.05\00:01:09.42
So you know this is a
real good show. All cooking.
00:01:09.45\00:01:11.56
It's all cooking and it's
called "The Hearty Grain."
00:01:11.59\00:01:13.81
The Hearty Grain.
00:01:13.84\00:01:15.21
And the Hearty Grain,
because we're gonna concentrate,
00:01:15.24\00:01:17.00
believe it or not, on
the oat family. Oh, oats.
00:01:17.03\00:01:19.98
And in the oat family
00:01:20.01\00:01:21.78
there is a lot of
different types of grains. Okay.
00:01:21.81\00:01:24.19
But we're gonna
concentrate on two of them.
00:01:24.22\00:01:26.53
And these two, well, I guess
00:01:26.56\00:01:28.53
before I even
concentrate on those two,
00:01:28.56\00:01:30.29
is we kind of talk a little
00:01:30.32\00:01:31.69
about how they were done. Okay.
00:01:31.72\00:01:33.09
Because people get
these words kind of mixed up,
00:01:33.12\00:01:34.95
you know, steel
grain, old fashioned,
00:01:34.98\00:01:36.97
quick oats, groat oats.
00:01:37.00\00:01:39.04
All those name
together there but--
00:01:39.07\00:01:40.44
So can you break it down for us?
00:01:40.47\00:01:41.84
Well, basically all
the packages tell you,
00:01:41.87\00:01:43.24
it should tell you, you can tell
00:01:43.27\00:01:44.64
even if it said the certain name
00:01:44.67\00:01:46.04
as to the cooking time available
00:01:46.07\00:01:48.25
to that
particular product. Oh, okay.
00:01:48.28\00:01:49.91
But when you talk
about old fashioned
00:01:49.94\00:01:51.92
or the steel grain
oat, basically it's a wheat.
00:01:51.95\00:01:54.54
And then what happens is that
they roll it with the rollers.
00:01:54.57\00:01:57.29
And then when they
roll it with the rollers,
00:01:57.32\00:01:58.69
it mashes the
wheat actually down
00:01:58.72\00:02:00.83
into an actual oat flake.
00:02:00.86\00:02:02.50
And that oat flake then
goes through a steaming process
00:02:02.53\00:02:05.54
and then from there it goes
00:02:05.57\00:02:06.94
to a lightly toasted
situation or lightly toasted.
00:02:06.97\00:02:11.36
And then all of a sudden,
00:02:11.39\00:02:12.76
it's actually an old
fashioned or steel grain oat.
00:02:12.79\00:02:14.80
So old fashioned and
steel grain are the same thing.
00:02:14.83\00:02:17.34
They're kind of same
words, they're the same words,
00:02:17.37\00:02:19.72
because of their
time for cooking,
00:02:19.75\00:02:21.54
how long it take them to cook.
00:02:21.57\00:02:22.94
So the cooking time
determines the type of oat.
00:02:22.97\00:02:24.34
Right, now people
say, is instant oat
00:02:24.37\00:02:26.99
as good as steel
grain or old fashioned oat?
00:02:27.02\00:02:29.48
Well, the thing
is that what happens,
00:02:29.51\00:02:30.88
still the same wheat and
now it's going through a roller,
00:02:30.91\00:02:33.69
but this time it's fragmented.
00:02:33.72\00:02:35.50
So it's broken down
into a lot of smaller pieces
00:02:35.53\00:02:38.26
and then the smaller
pieces what happens is,
00:02:38.29\00:02:41.05
it's able to absorb
water a lot quicker and faster.
00:02:41.08\00:02:44.58
And so that fragmentation
once again steaming
00:02:44.61\00:02:47.16
and then also baked it
a little bit, it causes
00:02:47.19\00:02:49.87
because of so
much fragments there,
00:02:49.90\00:02:51.79
it actually once the water
hits it, it cooks right away.
00:02:51.82\00:02:54.51
Oh, okay. Okay.
00:02:54.54\00:02:55.91
Now is the quick oats
the same as-- Instant oats.
00:02:55.94\00:02:59.65
Instant oats? Yes.
00:02:59.68\00:03:01.05
'Cause that's another
question we get it quite often.
00:03:01.08\00:03:02.45
Yeah, instant oats
and then quick oats.
00:03:02.48\00:03:05.16
And then believe it
or not, one is even finer
00:03:05.19\00:03:07.66
than that is when
you-- like if you go--
00:03:07.69\00:03:10.49
well, sometimes you
see in the super market,
00:03:10.52\00:03:12.30
you will see a bags,
little packages of oats
00:03:12.33\00:03:15.39
that might have
blueberries or strawberries
00:03:15.42\00:03:17.36
or something in it, you
know, packaged and they say,
00:03:17.39\00:03:20.15
like add 2/3 to
1/2 cup of hot water
00:03:20.18\00:03:22.75
and the oats are ready that's
even more instant than instant.
00:03:22.78\00:03:26.41
Okay, because the minute
that hot water hits that,
00:03:26.44\00:03:28.30
remember now that's even
more fragmented than before.
00:03:28.33\00:03:31.46
Let me ask you a question now.
00:03:31.49\00:03:32.86
What about the nutritional value
00:03:32.89\00:03:34.26
of all of these
different types of oats?
00:03:34.29\00:03:35.66
Steel grains, quick,
00:03:35.69\00:03:38.09
same nutritional value
for them, definitely change?
00:03:38.12\00:03:39.49
Well, the nutritional
value, um, no, not really,
00:03:39.52\00:03:43.36
because still the same wheat.
00:03:43.39\00:03:45.12
Yes, the same wheat.
00:03:45.15\00:03:46.52
But the
temperatures, the rolling,
00:03:46.55\00:03:48.98
the fragmentation changes them
up as far as their cook ability.
00:03:49.01\00:03:53.12
Okay. All right.
00:03:53.15\00:03:54.52
But now--now I
don't really want to say
00:03:54.55\00:03:56.27
that the one is in
the little bag is not as,
00:03:56.30\00:03:59.61
is not as protein or
as nutritionally adequate
00:03:59.64\00:04:02.94
as the steel grain
because it really isn't.
00:04:02.97\00:04:04.84
I mean, it's
actually just almost down
00:04:04.87\00:04:06.90
to a flour base almost--
00:04:06.93\00:04:08.30
Just the way it's processed--
Just the way it's processed.
00:04:08.33\00:04:09.70
But still the oat, steel.
00:04:09.73\00:04:11.10
Yeah. But what's
the better one for you?
00:04:11.13\00:04:12.50
The better one for you is going
to be the old fashioned oat
00:04:12.53\00:04:15.06
or as you said
the steel grain oat.
00:04:15.09\00:04:16.46
Now I do want to say, I don't
want to get you real confused,
00:04:16.49\00:04:19.93
but if you see the one and says,
00:04:19.96\00:04:21.33
you'll see like
an oats in a can,
00:04:21.36\00:04:22.73
you'll see the oats
in a can and this is--
00:04:22.76\00:04:25.03
they'll say steel grain,
00:04:25.06\00:04:26.43
it takes even longer to cook
sometime than the old fashioned.
00:04:26.46\00:04:30.36
Okay. Okay.
00:04:30.39\00:04:31.76
But what you need to
know is that the oat family
00:04:31.79\00:04:33.16
is here to stay,
is got a lot going on,
00:04:33.19\00:04:35.44
it's got a lot of
medicinal properties
00:04:35.47\00:04:37.12
that can actually work on
00:04:37.15\00:04:38.57
and we're gonna be
doing in this program.
00:04:38.60\00:04:40.15
We're gonna be showing you ways
00:04:40.18\00:04:41.55
in which to take a
whole old fashioned oat
00:04:41.58\00:04:44.47
and then an instant oat.
00:04:44.50\00:04:45.87
And then we're gonna be
making things out of it.
00:04:45.90\00:04:47.43
This gonna be
really, really good.
00:04:47.46\00:04:49.77
That sounds really
interesting, honey.
00:04:49.80\00:04:51.75
Yes, it does. And so let's
look at that first ingratiates.
00:04:51.78\00:04:55.86
Okay, let's do it.
00:04:55.89\00:04:57.26
Baked Oatmeal with Blueberries.
00:04:57.29\00:04:59.17
Now, Curtis--
00:05:19.53\00:05:20.90
Okay, now lot of people,
00:05:20.93\00:05:22.30
they, you know eat
oat meal but just plain.
00:05:22.33\00:05:24.32
Yeah, I know.
00:05:24.35\00:05:25.72
So just the blueberry
00:05:25.75\00:05:27.12
and so you got some
other things in with this so--
00:05:27.15\00:05:29.73
So actually all
the stuff is there
00:05:29.76\00:05:31.15
but I have to say
it's not my recipe,
00:05:31.18\00:05:34.31
although you know how it goes.
00:05:34.34\00:05:36.06
Now this recipe came
from a friend of ours.
00:05:36.09\00:05:38.38
Oh, that's the-- Yes, yes.
00:05:38.41\00:05:41.08
I think Siloam
Springs, Arkansas.
00:05:41.11\00:05:43.49
Yeah, yep, yep.
Somewhere in that area.
00:05:43.52\00:05:45.08
Somewhere in that
area, somewhere in that area.
00:05:45.11\00:05:46.48
We went to their home.
00:05:46.51\00:05:47.88
We were doing a
big program there.
00:05:47.91\00:05:49.28
And what happened when they fix
us for breakfast. That's right.
00:05:49.31\00:05:50.93
So you know how it goes,
00:05:50.96\00:05:52.66
you know, as cooks
were always tweaking it
00:05:52.69\00:05:54.86
or changing it a little
bit or something like that.
00:05:54.89\00:05:56.78
And so we did a little bit of
tweaking on this particular one,
00:05:56.81\00:05:59.45
but it is so good,
because you don't have to add
00:05:59.48\00:06:01.35
anything extra to it,
actually once you make it up
00:06:01.38\00:06:04.19
and now it does
bake in the oven.
00:06:04.22\00:06:06.17
Okay. That's different.
00:06:06.20\00:06:07.57
Because lot of
people used to cooking
00:06:07.60\00:06:08.97
their oatmeal on top
of the stove. That's true.
00:06:09.00\00:06:10.37
This one bakes
inside the oven, okay. Okay.
00:06:10.40\00:06:11.83
And so I'm gonna
start putting things in,
00:06:11.86\00:06:13.77
this is the old fashioned
oats that we're gonna be using.
00:06:13.80\00:06:16.49
Old fashioned.
All right. All right.
00:06:16.52\00:06:17.98
And then what I want
you to do is go ahead
00:06:18.01\00:06:19.38
and we got this
dates, chopped dates,
00:06:19.41\00:06:20.78
and we gonna put dark
chopped dates in. Okay.
00:06:20.81\00:06:23.21
Okay. And it's a real good one.
00:06:23.24\00:06:26.53
We're gonna put in
the coconut. All right.
00:06:26.56\00:06:28.95
This shredded coconut
that we're gonna be using.
00:06:28.98\00:06:30.35
Shredded coconut.
This is unsweetened?
00:06:30.38\00:06:31.96
And this is
unsweetened coconut. Okay.
00:06:31.99\00:06:33.62
This is, okay.
00:06:33.65\00:06:35.02
And then we're gonna go
ahead on with that Curtis,
00:06:35.05\00:06:36.64
I got a couple of
things going on, number one--
00:06:36.67\00:06:38.04
Now you want me to fold that?
00:06:38.07\00:06:39.46
No, no, no,
I'll-- We're not folding?
00:06:39.49\00:06:40.86
I'll go ahead on
and get this together,
00:06:40.89\00:06:43.08
'cause I know
about you and folding.
00:06:43.11\00:06:44.48
You know, it's not a fold thing.
00:06:44.51\00:06:45.88
'Cause I can fold.
00:06:45.91\00:06:47.28
I know you can, you
can definitely fold.
00:06:47.31\00:06:48.68
But let's do this, while
we're busy trying to fold,
00:06:48.71\00:06:50.27
one we will add vanilla
to the almond milk, okay.
00:06:50.30\00:06:53.24
Oh, okay. All right.
00:06:53.27\00:06:54.64
Then after the
almond milk and then--
00:06:54.67\00:06:56.04
So you're keeping me busy.
00:06:56.07\00:06:57.44
Keeping you busy, and
then I'm gonna go ahead on,
00:06:57.47\00:06:58.84
I'm gonna put in the salt,
little bit salt off though.
00:06:58.87\00:07:00.73
All right. Okay.
00:07:00.76\00:07:02.35
And you want me
to stir this one out.
00:07:02.38\00:07:04.15
Yeah, you can stir little bit.
00:07:04.18\00:07:05.82
And then what I like
about this recipe, Curtis,
00:07:05.85\00:07:07.31
not only it's a quick
recipe, but it also is a recipe.
00:07:07.34\00:07:11.16
Now you can use,
believe it or not,
00:07:11.19\00:07:13.16
you can use almond
milk, you can use soy milk,
00:07:13.19\00:07:16.22
and you can use rice milk,
00:07:16.25\00:07:17.89
because basically all
these are just an agent
00:07:17.92\00:07:19.82
to give that liquid we need
to have for the oats to cook.
00:07:19.85\00:07:21.69
To absorb. Right.
00:07:21.72\00:07:23.09
So it depends
on your preference.
00:07:23.12\00:07:24.49
Sometime people say,
"Well, I can't do soy
00:07:24.52\00:07:26.04
or I can't do almond, there are
all different ones out there."
00:07:26.07\00:07:28.00
Rice milk's, yeah.
00:07:28.03\00:07:29.40
Rice milk, okay. Okay.
00:07:29.43\00:07:30.80
So you're gonna go ahead on
and pour it slowly. All right.
00:07:30.83\00:07:33.16
Can I get a different spoon too,
00:07:33.19\00:07:34.56
because this one
here is little bit larger
00:07:34.59\00:07:35.96
than I want to be. Okay.
00:07:35.99\00:07:37.36
Okay, go a head. Yep.
00:07:37.39\00:07:38.76
Yeah. Okay. All right.
00:07:38.79\00:07:40.16
That vanilla, that
vanilla is going in there
00:07:40.19\00:07:41.56
and that's a good,
good, good, good, okay.
00:07:41.59\00:07:44.89
And now we got
those fresh blueberries.
00:07:44.92\00:07:48.26
Let's go ahead and put those in.
00:07:48.29\00:07:49.66
Fresh
blueberries. Okay. All right.
00:07:49.69\00:07:52.04
We're gonna put those in,
00:07:52.07\00:07:53.44
this is one cup of
the fresh blueberries.
00:07:53.47\00:07:55.22
We're gonna put
some possess to oatmeal.
00:07:55.25\00:07:57.41
Oatmeal, we're gonna
change it up. Change it up.
00:07:57.44\00:07:59.94
I've got a couple of recipes
that we use a baking type thing
00:07:59.97\00:08:02.72
with the oatmeal and
we're using all kind of stuff
00:08:02.75\00:08:04.46
from orange
juices to apple juice
00:08:04.49\00:08:06.94
to all kind of goodies, okay.
00:08:06.97\00:08:08.82
And now we've already spray
that 8x8 dish, square dish.
00:08:08.85\00:08:12.80
And all we're gonna do.
00:08:12.83\00:08:14.20
Now I know you look
at this and you said,
00:08:14.23\00:08:15.82
that's gonna actually firm up.
00:08:15.85\00:08:17.37
You wait till the show is over
00:08:17.40\00:08:18.77
when you see
what happens to that.
00:08:18.80\00:08:20.17
All we're gonna do
is just actually pour it
00:08:20.20\00:08:21.85
into our 8x8 square dish.
00:08:21.88\00:08:24.94
So the milk is
going to absorb that oat.
00:08:24.97\00:08:29.01
The milk will absorb
it. And make it firm.
00:08:29.04\00:08:30.47
Make it firm.
00:08:30.50\00:08:31.87
And all you have to do
when you--after it bakes,
00:08:31.90\00:08:33.79
it's gonna bake
at-- what's our tempter?
00:08:33.82\00:08:35.53
We got 300, 350. 350.
00:08:35.56\00:08:37.12
We got 350 and
it takes 50 minutes
00:08:37.15\00:08:39.24
to an hour, okay. Okay.
00:08:39.27\00:08:40.95
Because it's old fashioned oat.
00:08:40.98\00:08:43.04
And all we're gonna do
is just mix that up. Okay.
00:08:43.07\00:08:46.00
It goes into the oven.
Okay. And it's going to bake.
00:08:46.03\00:08:51.08
That's quick and easy.
00:08:51.11\00:08:52.48
That is so quick and
easy. And you know what?
00:08:52.51\00:08:54.09
I tell you one
thing I like about this.
00:08:54.12\00:08:55.96
Let's say, you say,
I don't have 50 minutes
00:08:55.99\00:08:57.58
or I don't have an hour. Okay.
00:08:57.61\00:08:58.98
You can actually
put this in the oven
00:08:59.01\00:09:00.58
and put in on about 225 degrees
00:09:00.61\00:09:02.58
and it can actually
cook very low in the oven
00:09:02.61\00:09:04.64
and it will be
ready in the morning
00:09:04.67\00:09:06.04
when you get up. How
about that? Also overnight.
00:09:06.07\00:09:07.70
We do overnight
as well. Oh, okay.
00:09:07.73\00:09:09.76
Okay, so that's what I
like about this one, okay. Okay.
00:09:09.79\00:09:11.80
Now speaking of
oats, hearty oats,
00:09:11.83\00:09:14.19
and old fashioned oat. Okay.
00:09:14.22\00:09:15.64
How about making some
sausages, breakfast sausages--
00:09:15.67\00:09:19.29
You know, we're
talking about oatmeal.
00:09:19.32\00:09:20.69
We're gonna make
breakfast sausages
00:09:20.72\00:09:22.34
using the quick oats, okay.
00:09:22.37\00:09:25.05
You're talking about sausage?
00:09:25.08\00:09:26.45
That's what I'm
talking about, okay.
00:09:26.48\00:09:27.85
That's what
you're talking about.
00:09:27.88\00:09:29.25
Let's look at the
actual recipe itself.
00:09:29.28\00:09:30.65
Yeah, and I got to
see this one. All right.
00:09:30.68\00:09:32.05
Breakfast
"Sausage." It cost for.
00:09:32.08\00:09:33.62
Okay. Okay. Breakfast "Sausage."
00:10:02.64\00:10:05.33
This one is a good one.
00:10:05.36\00:10:06.78
I'm telling you, it's
done with the quick oats.
00:10:06.81\00:10:09.14
And we're gonna make it out,
actually make it right here on,
00:10:09.17\00:10:11.76
on this stove, how about that?
00:10:11.79\00:10:13.18
Okay, now lot of people,
they may say to themselves,
00:10:13.21\00:10:15.28
"Okay, how in the world,
00:10:15.31\00:10:16.68
you're gonna make
sausage out of oats?"
00:10:16.71\00:10:19.74
Well, we're gonna
show them right now,
00:10:19.77\00:10:21.14
'cause I'm gonna put
in my 2 cups of water.
00:10:21.17\00:10:23.06
That's how we're
gonna get started,
00:10:23.09\00:10:24.46
'cause remember now
those instant oats need to have
00:10:24.49\00:10:26.17
some thing to cause
it to stick together.
00:10:26.20\00:10:29.32
And the thing that makes this
recipe really unique, Curtis,
00:10:29.35\00:10:31.36
is all the seasonings. Okay.
00:10:31.39\00:10:32.94
Notice all the seasonings
that we're actually gonna be
00:10:32.97\00:10:34.73
using in this
product itself, all right,
00:10:34.76\00:10:36.63
in this particular one.
00:10:36.66\00:10:38.03
Now this sausage
has zero cholesterol.
00:10:38.06\00:10:39.97
No cholesterol whatsoever.
00:10:40.00\00:10:41.37
No saturated fat,
no trans fatty acids.
00:10:41.40\00:10:42.83
No saturated fat,
that's right, that's right.
00:10:42.86\00:10:44.23
Now what I'm gonna ask
you to do is I'm gonna ask you
00:10:45.32\00:10:47.30
to start putting
in different things.
00:10:47.33\00:10:48.70
So we're gonna first
put in our light soy sauce.
00:10:48.73\00:10:50.63
Light soy sauce. We're
gonna pour that in there.
00:10:50.66\00:10:52.07
No, no, no, over
here. Oh, in here.
00:10:52.10\00:10:53.47
Oh, yeah. Please
don't put in there.
00:10:53.50\00:10:54.87
Okay, fine.
That was close, baby.
00:10:54.90\00:10:56.27
All right, I know
it was. I know it was.
00:10:56.30\00:10:57.80
Let's go ahead and put
that olive oil in there.
00:10:57.83\00:10:59.55
We got the olive
oil going in. Olive oil.
00:10:59.58\00:11:02.53
Ah, okay, and then
we're gonna go ahead
00:11:02.56\00:11:05.08
and put in the
onion powder. Okay.
00:11:05.11\00:11:07.81
And that's the onion. Ah-ha.
00:11:07.84\00:11:10.04
Now we're gonna put
in the garlic powder.
00:11:10.07\00:11:12.92
Okay, that
supposed to garlic salt.
00:11:12.95\00:11:14.55
Yeah, that's
right. That's right.
00:11:14.58\00:11:16.49
And then we're
gonna put in our regular,
00:11:16.52\00:11:19.55
oh, that's Italian seasoning,
00:11:19.58\00:11:20.95
I am with the
Italian seasoning in.
00:11:20.98\00:11:22.35
Yes, thank you.
That's it, Italian seasoning.
00:11:22.38\00:11:24.81
This is what makes
it taste so good. Okay.
00:11:24.84\00:11:26.79
Okay, we've got the
sage. Let's put the sage in.
00:11:26.82\00:11:28.58
This is the sage. Okay.
00:11:28.61\00:11:31.09
All right. Add a little bit
of-- little bit of sea salt.
00:11:31.12\00:11:34.11
Let's go ahead and
put that in there as well.
00:11:34.14\00:11:35.61
Sea salt. Okay, I know that is.
00:11:35.64\00:11:37.01
Curtis, he's getting
very season right now. Okay.
00:11:37.04\00:11:38.41
And then we're gonna
put in that honey. Honey.
00:11:38.44\00:11:41.12
Okay, and that's
gonna take little while,
00:11:41.15\00:11:42.52
so you're gonna make sure,
00:11:42.55\00:11:43.92
you just get all
the goodies out there.
00:11:43.95\00:11:45.32
All the
goodies, all the goodies.
00:11:45.35\00:11:46.72
This gonna be a season.
00:11:46.75\00:11:48.42
A season-- Sausage.
00:11:48.45\00:11:50.30
And let me just do, let
me just do that. Out of oats.
00:11:50.33\00:11:53.57
It's already starting to smell
good, starting to smell good.
00:11:53.60\00:11:55.36
And a little kick.
00:11:55.39\00:11:56.76
A little bit of kick
with the cayenne, okay.
00:11:56.79\00:11:59.50
Cayenne, cayenne,
cayenne. Okay. Cayenne pepper.
00:11:59.53\00:12:03.44
Now I know you're
saying to yourself
00:12:03.47\00:12:06.30
there ain't
way. There is no way.
00:12:06.33\00:12:08.57
I know you're saying that but
I'm gonna tell you right now,
00:12:08.60\00:12:10.86
this recipe is
really unique. You're okay?
00:12:10.89\00:12:13.68
Because once this
water comes to boil,
00:12:13.71\00:12:15.89
we're gonna take
the instant oats.
00:12:15.92\00:12:17.29
Now remember
now the instant oat,
00:12:17.32\00:12:18.69
the minute it hits
water it coagulate. Right.
00:12:18.72\00:12:20.94
So actually it's gonna save us
00:12:20.97\00:12:22.54
from having to put
eggs in the recipe. Okay.
00:12:22.57\00:12:24.23
Okay. Yeah.
00:12:24.26\00:12:25.63
So we're gonna add
in the instant oats
00:12:25.66\00:12:27.35
and we add the instant oats in,
00:12:27.38\00:12:29.25
it's gonna get
thick, thicker and thicker.
00:12:29.28\00:12:31.36
And we're gonna
turn these into sausages.
00:12:31.39\00:12:33.79
Now we have to wait
until this boils first.
00:12:33.82\00:12:35.41
Well, it's just about
ready, it's just about there,
00:12:35.44\00:12:37.09
and it's just about there.
00:12:37.12\00:12:38.49
Okay. And I like boiling.
00:12:38.52\00:12:39.89
Yeah, that boil up a
little bit, there you go.
00:12:39.92\00:12:41.29
It's going it now. Okay.
00:12:41.32\00:12:42.69
So now we're gonna
ahead on and slowly add in,
00:12:42.72\00:12:44.58
let me use, let me
use this spoon here.
00:12:44.61\00:12:46.63
I like to use another spoon.
00:12:46.66\00:12:48.31
We're gonna slowly pour it
in, slowly pour it in. Slowly.
00:12:48.34\00:12:51.87
Okay. All right, all right.
00:12:51.90\00:12:55.14
And this is 2 cups
of the instant oats.
00:12:55.17\00:12:58.03
We use taking oats and
just adding some raisins
00:12:58.06\00:13:01.91
and apple and all
kind of fruit to it
00:13:01.94\00:13:06.31
and turning it into something
but we're gonna turn around--
00:13:06.34\00:13:07.71
We're gonna make a burger,
well, no, not burger sausage.
00:13:07.74\00:13:10.52
We're gonna make sausages. Yes.
00:13:10.55\00:13:12.29
Now look at that.
Look what happened already.
00:13:12.32\00:13:14.54
Okay, let's turn
this down a little bit.
00:13:14.57\00:13:17.43
Down a little bit. And--
00:13:17.46\00:13:21.69
Sausage out of oats. Yep.
00:13:21.72\00:13:23.43
And you got to
keep on stirring it.
00:13:23.46\00:13:24.93
You're gonna stir it,
00:13:24.96\00:13:26.33
because you don't want
to stick, okay. Oh, okay.
00:13:26.36\00:13:28.10
It only takes a few minutes
and then it's ready to go,
00:13:28.13\00:13:31.55
look at that, look at that.
00:13:31.58\00:13:32.96
See how thick, it is?
00:13:32.99\00:13:34.36
You've got this
recipe from the--,no--
00:13:34.39\00:13:36.07
No, no, no, no, no,
no. Oh, this is something.
00:13:36.10\00:13:37.47
No, this is a different recipe.
00:13:37.50\00:13:38.87
I got those, I got the
blueberries from them, okay.
00:13:38.90\00:13:42.74
Now the thing I
like about this, Curtis.
00:13:42.77\00:13:44.25
I have my little spray can here
00:13:44.28\00:13:46.48
and I also have my
little cookie scoop.
00:13:46.51\00:13:48.71
We want to make
sausages, how about that?
00:13:48.74\00:13:50.82
So I'm just gonna
spray the hot stick.
00:13:50.85\00:13:53.12
It's a hot
stick, it's a hot stick.
00:13:53.15\00:13:55.08
Okay. Kitchen type?
00:13:55.11\00:13:56.73
And normally what I do, I
let it sit for minutes. Okay.
00:13:56.76\00:13:59.25
But because of this is TV,
we're just gonna go ahead on
00:13:59.28\00:14:01.65
and we're gonna
just scoop. Scoop it up.
00:14:01.68\00:14:04.89
And we're gonna set
it on our tray. Oh, okay.
00:14:04.92\00:14:08.36
How about that? How about that?
00:14:08.39\00:14:10.03
Look at that. Look at that.
00:14:10.06\00:14:11.43
Okay. We're gonna
scoop it up. Set it on tray.
00:14:11.46\00:14:13.98
You made this
sausage for me just recently.
00:14:14.01\00:14:15.77
I make--yeah,
yeah-- For breakfast.
00:14:15.80\00:14:18.01
And you know, my son-in-law,
he's allergic to almonds
00:14:18.04\00:14:23.68
and stuff like
that so what happened--
00:14:23.71\00:14:26.07
I used to make these up
00:14:26.10\00:14:27.47
and put the pecan meal in it.
00:14:27.50\00:14:28.87
And then I found out that,
00:14:28.90\00:14:30.27
you know, he was
allergic to that kind of stuff.
00:14:30.30\00:14:31.67
So whenever we go to
our daughter's house,
00:14:31.70\00:14:33.80
I'll make these
up and take them in
00:14:33.83\00:14:35.20
and I'll actually make them
00:14:35.23\00:14:36.60
up without the pecan
meals, you can do that too.
00:14:36.63\00:14:39.08
To make it harder,
but you don't have to.
00:14:39.11\00:14:40.70
And my son-on-law.
00:14:40.73\00:14:42.10
Pecan has a nice
little texture to it.
00:14:42.13\00:14:43.50
It has a nice
texture the reason is
00:14:43.53\00:14:44.90
it just got more of a texture
like an actual sausage, okay.
00:14:44.93\00:14:50.16
But our
son-in-law was so excited
00:14:50.19\00:14:54.30
when he heard that
I'd actually made this
00:14:54.33\00:14:57.64
especially with
him in mind. Okay.
00:14:57.67\00:15:00.04
Now you look over,
you'll find a fork, Curtis.
00:15:00.07\00:15:02.54
In trays, you have a fork there.
00:15:02.57\00:15:04.53
There you go. Okay.
00:15:04.56\00:15:06.01
And I'm gonna show
you something what I do
00:15:06.04\00:15:07.86
and I'm just gonna
do a few more of them.
00:15:07.89\00:15:09.62
Now you can also turn
these into big sausages
00:15:09.65\00:15:12.25
but remember now these
are breakfast sausages,
00:15:12.28\00:15:13.88
they're gonna go with the
rest of our meal this morning,
00:15:13.91\00:15:15.59
like, you know,
in a morning time
00:15:15.62\00:15:16.99
or like I said you can
have them for dinner as well.
00:15:17.02\00:15:20.11
But what I'm gonna do--
00:15:20.14\00:15:21.79
if you want to make
them larger you can.
00:15:21.82\00:15:23.28
You can use the larger scoop,
00:15:23.31\00:15:24.82
but I'm gonna just take my fork.
00:15:24.85\00:15:26.68
And all I'm gonna
do is mash it down,
00:15:26.71\00:15:28.77
'cause I want it to
look like sausages, okay.
00:15:28.80\00:15:32.67
Is that nice? Is it spongy?
00:15:32.70\00:15:35.17
Okay, and this
gonna go in the oven
00:15:35.20\00:15:37.50
and it's gonna actually bake.
00:15:37.53\00:15:39.33
And I'll bake it on one
side for about 10 minutes
00:15:39.36\00:15:41.66
and then I'll turn it around
and bake it on the other side.
00:15:41.69\00:15:44.07
And so you're gonna be surprised
when you see what happens.
00:15:44.10\00:15:48.36
At the end of the program
when you see these sausages
00:15:48.39\00:15:50.63
that we have made.
00:15:50.66\00:15:52.03
Right now we're
gonna take a break
00:15:52.06\00:15:53.46
and we're gonna come back.
00:15:53.49\00:15:54.86
And we're gonna
do another recipe.
00:15:54.89\00:15:57.00