I am by myself again and
you know what that means.
00:00:01.06\00:00:03.36
This is an all cooking show
00:00:03.39\00:00:05.31
and a part of the Eight Natural
Remedie series that we're doing.
00:00:05.34\00:00:08.60
In this program you have
to get your paper and pencil
00:00:08.63\00:00:11.47
because we're going to be
doing some delicious, nutritious
00:00:11.50\00:00:14.43
recipes that you will
not be able to not prepare.
00:00:14.46\00:00:18.43
So I want you
then just to stay by.
00:00:18.74\00:00:22.74
Well, welcome
to Abundant Living.
00:00:48.77\00:00:51.18
My name is Paula
Eakins and this is my husband.
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Curtis Eakins.
00:00:55.45\00:00:56.91
Curtis Eakins and
you're actually going to be
00:00:56.94\00:00:58.73
my helper in the
kitchen today. Yes.
00:00:58.76\00:01:00.24
Doing all this
cooking we got going on.
00:01:00.27\00:01:02.02
I would be your help
meet. Help meet, okay.
00:01:02.05\00:01:04.72
And you know that
because you've been
00:01:04.75\00:01:05.79
talking about the Eight
Natural Remedies. That's right.
00:01:05.82\00:01:07.55
That we in this particular show
00:01:07.58\00:01:09.22
we're going to
actually concentrate
00:01:09.25\00:01:10.39
on a natural disease. Oh.
00:01:10.42\00:01:12.19
And that is the
disease of diabetes.
00:01:12.22\00:01:13.77
Oh, diabetes cooking.
00:01:13.80\00:01:15.36
Cooking for a
dietetic, you know.
00:01:15.39\00:01:16.61
Cooking for the diabetic.
00:01:16.64\00:01:17.67
Looking at some
good nutritious things
00:01:17.70\00:01:19.29
that we need to have
as a part of their diet
00:01:19.32\00:01:21.49
that it will be
really good for them.
00:01:21.52\00:01:23.44
And so I'm excited.
00:01:23.47\00:01:25.22
That we need as this is
very important topic of--
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it has reached
epidemic proportions.
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It has. It has.
00:01:29.18\00:01:30.26
In last 10 years
so that we're talking.
00:01:30.29\00:01:32.50
And I guess
because of a fact or two
00:01:32.53\00:01:34.00
when we look at
the whole diabetes
00:01:34.03\00:01:35.48
at one time it was to be talking
00:01:35.51\00:01:37.56
more about the
adult on said diabetes.
00:01:37.59\00:01:39.45
As we look at
people as they were moving
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toward the more of
the mature audience age.
00:01:41.24\00:01:45.13
Okay, but we're seeing
now more and more, Curtis,
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children, not just
a type 1 type diabetic
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but now type 2. Yes
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And that type 2 is actually
coming from fact of our children
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are just becoming
more and more sedentary.
00:01:56.76\00:02:00.04
Picking up a lot more weight
and because of all of that,
00:02:00.07\00:02:02.92
that obese factor
is with them as well.
00:02:02.95\00:02:05.27
Not going outside, not
playing and that kind of thing
00:02:05.30\00:02:07.32
and so it causes
some real issues. Yeah.
00:02:07.35\00:02:09.58
And so, this program is designed
00:02:09.61\00:02:12.06
to not only help that mother to
get some good recipes out there
00:02:12.09\00:02:16.06
or their daddy to get
those recipes out there.
00:02:16.20\00:02:18.06
But also guess what the children
can help out with it too.
00:02:18.09\00:02:20.97
That's true, this is something
that they can even do this
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this right here,
probably from where I see.
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Now speaking of
this dish right here.
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Good speaking lets go ahead
00:02:28.38\00:02:29.63
and look at the actual more
recipe with this particular.
00:02:29.66\00:02:33.06
Spinach Strawberry
Salad. It calls for:
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Now, Curtis, this
is a real good recipe.
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Good way to get the spinach in.
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Yeah, because most time
when people think about salads
00:03:03.27\00:03:05.24
they always just
think about, you know,
00:03:05.27\00:03:06.30
lattice and tomatoes
00:03:06.33\00:03:07.70
and cucumbers and
that kind of thing.
00:03:07.73\00:03:09.36
But this is a salad that
is different, it's beautiful.
00:03:09.39\00:03:12.09
It tastes
wonderful. Yes, it does.
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And so we already have
our spinach already washed
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and ready to go
as spinach leaves.
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You gonna go ahead on
for me and if you would.
00:03:18.03\00:03:19.97
Now this is spinach that
you purchased already or you--
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Yeah, already
purchased it. Okay.
00:03:22.27\00:03:24.31
And so what you
thought I growed it?
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You growed it
or you grew it too.
00:03:27.23\00:03:31.20
Okay. Well, any way.
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What now, I need a top for this.
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No, no honey, you
just do like that.
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Okay, I got it. You'll be fine.
00:03:41.75\00:03:45.11
I'll be fine.
You'll be fine, okay.
00:03:45.14\00:03:47.18
Now before I even do that part,
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we're gonna let
lettuce over a side
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because we have our fresh
strawberries already cut in half
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and then while you're doing that
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I am going to go ahead
on and dug in this kiwi.
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How much I need
what, a tablespoon there.
00:03:56.38\00:03:58.05
Oh, that's gonna actually that,
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that half there
will make 2 tablespoons.
00:03:59.14\00:04:02.09
Oh, half of this. Oh, okay.
00:04:02.12\00:04:03.34
Oh, half of it. Okay.
00:04:03.37\00:04:05.89
So I like this, I
like with the kiwi.
00:04:05.92\00:04:09.08
Every time I see kiwi
I think of your sister.
00:04:09.11\00:04:13.08
Okay, I know that she was just
diced so well that one right.
00:04:13.26\00:04:16.37
I'll let you tell it
because this is your sister
00:04:16.40\00:04:18.78
I let you tell the story.
00:04:18.81\00:04:22.30
If my sister ever
watches Abundant Living
00:04:22.33\00:04:24.60
she is going to say, I
can't believe you said about me.
00:04:24.63\00:04:27.24
But you know I was
in Philadelphia one time
00:04:27.27\00:04:28.78
and we were having kiwi
00:04:28.81\00:04:30.69
and my sister had not
really seen that kiwi before.
00:04:30.72\00:04:34.38
And so she said, are we
really going to eat that?
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I said, absolutely.
00:04:37.48\00:04:38.77
She said, well,
why are those ants
00:04:38.80\00:04:40.46
sitting in the middle of that?
00:04:40.49\00:04:42.10
Those are not ants but you
know what, Curtis let me tell.
00:04:42.13\00:04:46.10
It wasn't too
long ago. Illinois.
00:04:46.30\00:04:47.91
Now we didn't say
you sister's name.
00:04:47.94\00:04:50.00
Now so you you
call her name now see.
00:04:50.03\00:04:52.17
Because you're
fellow sisters. Oh, yeah.
00:04:52.20\00:04:54.23
Because you just
narrow down the field.
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It's on you baby.
Any way I've to cook.
00:04:56.20\00:04:58.16
Okay it was too late. Let's go.
00:04:58.19\00:04:59.68
What we are gonna do is
00:04:59.71\00:05:00.74
I am gonna ask you to
take this, Curtis. Okay.
00:05:00.77\00:05:02.47
And we're going to
put the orange juice in
00:05:02.50\00:05:03.82
because this is
actually the dressing
00:05:03.85\00:05:05.24
that we going to make up.
00:05:05.27\00:05:06.42
Okay, going in here
00:05:06.45\00:05:07.56
A cup of olive oil
is going to go in there.
00:05:07.59\00:05:08.62
Little bit of olive oil.
00:05:08.65\00:05:09.68
And we're using maple syrup
00:05:09.71\00:05:10.80
but you can use honey as well?
00:05:10.83\00:05:12.64
Okay. All right.
00:05:12.67\00:05:14.20
And then make sure you
get all the goodies there.
00:05:14.23\00:05:16.01
Have you already put
the lemon juice in there?
00:05:16.04\00:05:17.64
No, I have not.
00:05:17.67\00:05:18.70
Are you going to scrape
that well good there? Okay.
00:05:18.73\00:05:21.78
And I am going to go
ahead and put this in my bowl.
00:05:21.81\00:05:24.35
And the lemon juice here.
00:05:24.38\00:05:26.26
Lemon juice and
then you're going to--
00:05:26.29\00:05:29.41
It is about. It
makes 2 tablespoons.
00:05:29.44\00:05:32.62
It kind of surprising, isn't it?
00:05:32.65\00:05:34.24
Yeah, you don't
think you get that much.
00:05:34.27\00:05:35.88
I know. I like to
use fresh lemon too.
00:05:35.91\00:05:38.08
While you are doing that I am
going to go ahead and put the--
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So this is going
to be the dressing.
00:05:41.07\00:05:42.84
This is the dressing,
it's actually gonna go over it.
00:05:42.87\00:05:45.11
Yes. Okay.
00:05:45.14\00:05:47.73
Very, very good spinach,
00:05:47.76\00:05:51.50
instead of
using iceberg lettuce.
00:05:51.53\00:05:53.90
With is what 98% water.
00:05:53.93\00:05:55.56
Absolutely. Absolutely.
00:05:55.59\00:05:57.39
And then with that in
mind what we're going to do
00:05:57.42\00:05:59.77
is I am going to
take-- one minute here. Okay.
00:05:59.80\00:06:01.61
Let me just make sure
we've got all that together
00:06:01.64\00:06:04.57
and then I am going to slowly--
00:06:04.60\00:06:06.00
You're going to drizzle.
00:06:06.03\00:06:07.56
Pour it over
top of that lettuce.
00:06:07.59\00:06:10.63
I mean not lettuce the spinach.
00:06:10.66\00:06:11.94
Not lettuce, the spinach.
00:06:11.97\00:06:13.46
I think you're
supposed to drizzle that.
00:06:13.49\00:06:15.12
Ah, well
drizzle, pour. Pour, okay.
00:06:15.15\00:06:19.12
Name of the game is
getting in on in here.
00:06:19.50\00:06:23.45
Okay, you used
the last move there.
00:06:23.48\00:06:26.93
Okay, now what we're going to do
00:06:26.96\00:06:29.09
is we're going to
actually put in the kiwi.
00:06:29.12\00:06:33.09
And we got those
slivered almonds there.
00:06:34.82\00:06:38.82
And we're going to
put in the strawberries.
00:06:40.20\00:06:43.58
Yummy, yummy. Very festive.
00:06:43.61\00:06:47.09
Oh, that was good.
00:06:47.12\00:06:50.06
How about another one, baby?
00:06:50.09\00:06:51.12
No, nom they has to
go on the salad. Okay.
00:06:51.15\00:06:55.09
Is that pretty?
You or the salad?
00:06:56.95\00:07:00.95
You're talking
about the salad? Yes.
00:07:02.55\00:07:04.35
It's pretty too so are you.
00:07:04.38\00:07:06.14
Okay, thank you. No, thank you.
00:07:06.17\00:07:09.79
Okay, now-- Okay, now--
00:07:09.82\00:07:11.39
Time for the almonds.
00:07:11.42\00:07:12.64
Yes, its time to
put the almonds here.
00:07:12.67\00:07:16.12
Pay attention what you're doing.
00:07:16.15\00:07:20.06
You about to lose it. Again.
00:07:20.09\00:07:22.54
Oh, yeah, oh yeah, oh yeah.
00:07:22.57\00:07:24.26
Now you can tell.
Now think about that.
00:07:24.29\00:07:25.79
Oh, yes. Okay.
00:07:25.82\00:07:27.24
They look colorful, honey.
00:07:27.27\00:07:28.30
And just
before-- we just before--
00:07:28.33\00:07:29.45
I usually put a
plastic over top of it
00:07:29.48\00:07:31.97
and put in the refrigerator
until its time to serve it up.
00:07:32.00\00:07:34.23
And then you
just take your fork,
00:07:34.26\00:07:36.34
your salad fork and
you just move it up.
00:07:36.37\00:07:38.10
And everybody gets a
chance to have all of it.
00:07:38.13\00:07:40.12
They have the salad
itself, the dressing,
00:07:40.15\00:07:42.62
the strawberries, little bit of
the almonds and also the kiwi.
00:07:42.65\00:07:46.55
But it's absolutely gorgeous.
00:07:46.58\00:07:47.64
It's a real good way
to start program off.
00:07:47.67\00:07:49.39
You've got to have
that salad that on in there.
00:07:49.42\00:07:50.93
Good to have that
fiber and the raw almonds
00:07:50.96\00:07:53.52
and strawberries
and kiwi. That's fine.
00:07:53.55\00:07:56.19
Very nutritious
and very colorful.
00:07:56.22\00:07:57.79
Nature's dessert is fruit.
00:07:57.82\00:07:59.86
Ah, well talking
about the next one.
00:07:59.89\00:08:03.22
The next recipe we're
going to doing. Another dessert?
00:08:03.25\00:08:05.16
No we're going actually
to another recipe. Oh, okay.
00:08:05.19\00:08:07.53
So let's go and see
what that recipe actually is.
00:08:07.56\00:08:09.87
It is calzones. It calls for:
00:08:09.90\00:08:12.95
Now Curtis this one
here is one of those recipes
00:08:30.06\00:08:32.65
where we're gonna add
some real good things.
00:08:32.68\00:08:33.95
We got unbleached
flour with the germ in it.
00:08:33.98\00:08:36.38
Okay. We're
gonna be using first.
00:08:36.41\00:08:37.53
And then we're going to go ahead
00:08:37.56\00:08:38.59
also I am putting
that pastry flour.
00:08:38.62\00:08:40.30
Pastry flour. To this well.
00:08:40.33\00:08:41.36
This is little bit lighter.
00:08:41.39\00:08:42.88
It is lighter in
texture and everything. Okay.
00:08:42.91\00:08:45.01
And then we have margarine.
00:08:45.04\00:08:46.33
We're going to
actually putting in
00:08:46.36\00:08:47.39
and this is a part of that.
00:08:47.42\00:08:49.18
Let's go ahead
on and mash that up.
00:08:49.21\00:08:52.20
Now, there's a
couple things that I do
00:08:52.23\00:08:53.51
number one with this as
you know you gonna mash it up
00:08:53.54\00:08:55.40
until it gets to be the
size of the actual small crumbs
00:08:55.43\00:08:59.40
Right. Okay.
00:09:01.53\00:09:02.60
So that's what
we're going to do.
00:09:02.63\00:09:03.66
We're going to bring
this to end right now
00:09:03.69\00:09:06.67
because I want to go
ahead and out in the parmesan.
00:09:06.70\00:09:09.99
Oh, okay, parmesan.
00:09:10.02\00:09:12.44
I want you to go ahead and
put that salt in there. Salt.
00:09:12.47\00:09:15.64
And then I am just
going to start mixing it.
00:09:15.67\00:09:19.62
Okay, I thought we
were missing something.
00:09:19.65\00:09:22.71
No we're not miss
anything. All right.
00:09:22.74\00:09:25.46
And what I do is this just--
00:09:25.49\00:09:26.52
I'm gonna do this
until it gets to a crumble.
00:09:26.55\00:09:28.82
So this is going to
be the outer stale--
00:09:28.85\00:09:31.34
Of the calzone. Of the calzone.
00:09:31.37\00:09:33.05
And you know when you
see different calzones
00:09:33.08\00:09:34.63
out there in the marketplace
00:09:34.66\00:09:35.70
they're all done with
the white flour and stuff.
00:09:35.73\00:09:37.97
So we've got the soy margarine
00:09:38.00\00:09:39.17
we replaced in
the regular margarine.
00:09:39.20\00:09:41.60
And then we've
also on top of that--
00:09:41.63\00:09:43.40
The whole wheat
pastry flour. That's right.
00:09:43.43\00:09:45.34
Flour with the germ. That's it.
00:09:45.37\00:09:47.10
To get the B vitamins.
00:09:47.13\00:09:48.56
So and you know we've
been on a show quite a while so
00:09:48.59\00:09:51.01
but you know I
wonder whether you remember
00:09:51.04\00:09:53.10
the difference
between the pasty flour
00:09:53.13\00:09:55.12
and the regular
100% whole wheat flour.
00:09:55.15\00:09:57.08
Pasty flour, now, okay,
we didn't rehearse this so.
00:09:57.11\00:10:00.76
Pasty flour is
like the summer wheat.
00:10:00.79\00:10:03.23
Hey, that's right.
00:10:03.26\00:10:04.29
That's right. That's right.
00:10:04.32\00:10:05.35
Okay, I think I knew a
few for a little while.
00:10:05.38\00:10:06.41
So it's a summer wheat
flour is lighter in texture
00:10:06.44\00:10:10.00
and that's about
where I stop. It's lighter.
00:10:10.03\00:10:12.19
Unless you want to
add something to that.
00:10:12.22\00:10:13.35
And it's going to be softer
than regular whole wheat flour.
00:10:13.38\00:10:15.85
And I use it a lot when
I am doing any flatbreads
00:10:15.88\00:10:18.22
or if I'm using
something like this
00:10:18.25\00:10:20.28
I want a lighter
texture, you know.
00:10:20.31\00:10:22.90
So you can see how it looks
like it has a crumble to it.
00:10:22.93\00:10:25.79
Now, why you
mix the two together
00:10:25.82\00:10:27.27
the whole wheat pastry flour
and flour with the germ, I mean.
00:10:27.30\00:10:30.38
Well actually the
recipe-- the recipe,
00:10:30.41\00:10:32.21
when I first got this recipe
00:10:32.24\00:10:33.45
it was actually using
them but regular white flour.
00:10:33.48\00:10:36.10
And so I did a
combination half and half, okay.
00:10:36.13\00:10:39.29
Now we have got
this going on here
00:10:39.32\00:10:40.79
and so what's gonna happen is
I am gonna add that water to it.
00:10:40.82\00:10:44.34
Okay. I am doing it now.
00:10:44.37\00:10:45.93
Hold on one minute. Oh, okay.
00:10:45.96\00:10:47.20
See how it crumbles up. Okay.
00:10:47.23\00:10:49.84
All right so you're
going to add that oil.
00:10:49.87\00:10:51.20
Let me just go and get
my hands up first here.
00:10:51.23\00:10:53.00
We're going to use the
fork from here on it. Okay.
00:10:53.03\00:10:55.48
Okay, go ahead
and pour it slowly.
00:10:55.51\00:10:59.48
And I'll say
it-- I say it anywhere
00:11:01.48\00:11:04.60
from 1/2 of a
cup to 3/4 of a cup
00:11:04.63\00:11:08.44
and it all depends on how that
dough is going to act on you.
00:11:08.47\00:11:11.02
Because once again because
we're using a wheat flour
00:11:11.05\00:11:14.39
or pastry flour
it's not going to be--
00:11:14.42\00:11:16.52
it might be using need a little
bit more liquid to it all right.
00:11:16.55\00:11:19.77
So we can see
right now its doing okay.
00:11:19.80\00:11:22.25
Its doing okay.
00:11:22.28\00:11:24.02
I have some more water
over here if you need it.
00:11:24.05\00:11:26.78
No, no this is the
texture I am looking for. Okay.
00:11:26.81\00:11:28.84
This is what I am looking
for and what I going to do
00:11:28.87\00:11:30.96
at this point is I'm
gonna take this down.
00:11:30.99\00:11:34.08
So now you need a
rolling pan or? No, no, no.
00:11:34.11\00:11:36.81
What's going to
happen is actually just
00:11:36.84\00:11:38.57
I am gonna have
you use that for me.
00:11:38.60\00:11:40.57
Okay, let's put this over here
00:11:40.60\00:11:41.63
because that's
going to be something
00:11:41.66\00:11:42.69
I am gonna use later. Okay.
00:11:42.72\00:11:44.07
I am gonna
actually make this dough up.
00:11:44.10\00:11:45.40
And when I make the
dough up it actually has to--
00:11:45.43\00:11:47.60
you know, you make into a bowl
00:11:47.63\00:11:49.03
you're going to put
it in the plastic wrap
00:11:49.06\00:11:50.75
and then you're going
to put in refrigerator.
00:11:50.78\00:11:52.90
And it has to go in refrigerator
for at least 30 minutes.
00:11:52.93\00:11:56.29
So it can just solidify.
00:11:56.32\00:11:57.80
You know margarine is
cold, the water is cold.
00:11:57.83\00:12:01.02
But once you put it
together and put it back,
00:12:01.05\00:12:02.75
you know, as I am
playing around with it--
00:12:02.78\00:12:04.38
I call it manipulating it.
00:12:04.41\00:12:06.24
As I'm doing that it's
actually melting somewhat. Okay.
00:12:06.27\00:12:08.72
When I put in the
refrigerator it help it to be
00:12:08.75\00:12:11.08
not only more applicable
00:12:11.11\00:12:12.43
but we will also have
the margarine to get harder.
00:12:12.46\00:12:14.89
Okay. So let's just see.
00:12:14.92\00:12:16.64
I am gonna go
ahead and turn this.
00:12:16.67\00:12:20.64
Oh yeah, oh yeah,
00:12:21.64\00:12:22.70
this is exactly
what I am looking for.
00:12:22.73\00:12:24.75
Okay, now I love it, I love it,
00:12:24.78\00:12:28.08
I love it just doing this thing.
00:12:28.11\00:12:29.88
The right
texture, uh. Right texture.
00:12:29.91\00:12:32.39
I'll just pull it
around so I get into a ball.
00:12:32.42\00:12:34.73
If you will go ahead and cut
down nice piece of that foil.
00:12:34.76\00:12:38.73
I mean the surround wrap there.
00:12:38.82\00:12:41.83
Get everything in.
00:12:41.86\00:12:44.32
And you want to be wet
00:12:44.35\00:12:45.38
and have a texture
just like you see it here.
00:12:45.41\00:12:46.85
Now I am going to
put this on that complete
00:12:46.88\00:12:47.91
or chop this
and roll it for you.
00:12:47.94\00:12:48.97
No, no, I am not
going to roll it out.
00:12:49.00\00:12:50.53
It's going in the
refrigerator. Okay.
00:12:50.56\00:12:52.27
Okay, so all I do is
turn like this and this,
00:12:52.30\00:12:56.27
put it in the bowl.
00:12:57.65\00:12:58.83
Then you're going
to actually wrap it up.
00:12:58.86\00:13:01.38
Okay, and its go
in your refrigerator.
00:13:01.41\00:13:05.35
And that refrigerator
because we going to actually
00:13:05.38\00:13:07.80
let it sit in
there for 30 minutes.
00:13:07.83\00:13:10.00
While we're making the
filling that goers with it.
00:13:10.03\00:13:12.62
Oh, the filling is
next. Yeah, filling is next.
00:13:12.65\00:13:14.63
So why don't we look
at that filling? Okay.
00:13:14.66\00:13:16.58
The calzone
filling, it calls for:
00:13:16.61\00:13:18.36
Okay, all right.
00:13:50.71\00:13:54.04
Now we've done that crust
and it's getting itself together
00:13:54.07\00:13:56.90
and I've already just
taken a smaller part of it.
00:13:56.93\00:13:59.78
And it sit out
here so that we can see
00:13:59.81\00:14:01.41
what the calzone
is gonna look like
00:14:01.44\00:14:02.97
because we got to
do the filling. Okay.
00:14:03.00\00:14:04.77
The filling while you're cutting
those onions up there for me.
00:14:04.80\00:14:07.56
You want me to
dice them up or what?
00:14:07.59\00:14:09.57
Yeah, you can dice it. Okay.
00:14:09.60\00:14:12.32
And while we're talking
about the dicing of that
00:14:12.35\00:14:14.91
I know that someone might not be
00:14:14.94\00:14:16.78
familiar with also
those beef crumbles.
00:14:16.81\00:14:19.05
That's another thing
on a market right now too.
00:14:19.08\00:14:21.80
That you can use.
00:14:21.83\00:14:23.53
We're going to use
inside of this calzone.
00:14:23.56\00:14:25.74
How about that?
00:14:25.77\00:14:26.97
So I am gonna
ahead put oil in my pan.
00:14:27.00\00:14:29.81
All right. I love calzones.
00:14:34.39\00:14:37.25
You love calzones, I do too.
00:14:37.28\00:14:39.12
I do too. That's gonna go in.
00:14:39.15\00:14:43.12
I'm gonna stir this
around a little bit.
00:14:43.66\00:14:47.07
I know how fine
you want this, honey.
00:14:47.10\00:14:49.03
That's fine. Okay.
00:14:49.06\00:14:51.31
That's fine. You're ready?
00:14:51.34\00:14:52.89
Put them already?
Put them all in my pan.
00:14:52.92\00:14:54.78
Okay let's do
it. Put them in pan.
00:14:54.81\00:14:58.78
This is softer.
Softer, makes too much noise.
00:15:01.95\00:15:05.48
Okay. All right.
00:15:05.51\00:15:06.63
So we've got that going on.
00:15:06.66\00:15:08.04
We're going to also go ahead
00:15:08.07\00:15:09.10
and put in the
mushrooms as well with that.
00:15:09.13\00:15:13.04
Now the thing I like
about this recipe also
00:15:15.11\00:15:17.23
is that normally you
have the ground beef. Okay.
00:15:17.26\00:15:20.20
And the ground beef,
you know, you'll say,
00:15:20.23\00:15:21.95
you know cook ground beef
and then drain the oil off it.
00:15:21.98\00:15:24.69
But because we're
using a mock crumble.
00:15:24.72\00:15:27.11
This is a mock beef
crumble there is no fat.
00:15:27.14\00:15:29.61
There is nothing to do
and it's already precooked.
00:15:29.64\00:15:31.76
So what we're going to
do is just add it there
00:15:31.79\00:15:33.75
to the actual recipe itself.
00:15:33.78\00:15:35.96
And there's a lot
of mock ground beef
00:15:35.99\00:15:38.36
there on the market as well.
00:15:38.39\00:15:40.36
And so this is at a
regular food store chain.
00:15:40.39\00:15:43.30
Once again
regular food store chain.
00:15:43.33\00:15:45.21
And they've got
the crumbles up there.
00:15:45.24\00:15:47.30
And back then
we see those beef--
00:15:47.33\00:15:49.43
They come in a box.
00:15:49.46\00:15:51.00
I remember grand
burger back in the days, okay.
00:15:51.03\00:15:52.93
Yeah, okay. Some time ago.
00:15:52.96\00:15:54.12
And we're going to go
ahead and put in the crumbles.
00:15:54.15\00:15:58.12
Okay and these
crumbles have a nice texture
00:15:58.49\00:16:02.29
and they hold
their consistency too.
00:16:02.32\00:16:06.29
Yeah, they do. They do.
00:16:07.03\00:16:08.22
Now, this is the thing
that makes it come alive
00:16:08.25\00:16:09.69
and that is adding all
the other stuff to it, Curtis.
00:16:09.72\00:16:11.78
So what we're gonna do is
00:16:11.81\00:16:12.84
we're gonna go ahead and
add in Italian seasoning.
00:16:12.87\00:16:15.85
Okay, it should be this. Yeah.
00:16:15.88\00:16:19.22
And we're going to go ahead
and add in our salt to that.
00:16:19.25\00:16:23.22
Go add your onion
and garlic powder.
00:16:26.15\00:16:28.52
Onion and
garlic powder going in.
00:16:28.55\00:16:32.52
And then lastly believe or
not we're going to throw in--
00:16:34.00\00:16:38.00
let me just turn it
before you put it there. Okay.
00:16:38.47\00:16:41.19
Okay, you can already tell
00:16:41.22\00:16:42.30
this gonna smell in
the inside of the calzone.
00:16:42.33\00:16:45.17
And what it's going to be like.
00:16:45.20\00:16:46.91
So go ahead on and
put in the parmesan.
00:16:46.94\00:16:50.91
Vegan parmesan alternative
00:16:51.22\00:16:54.89
which is also
available at grocery store too.
00:16:54.92\00:16:57.50
Absolutely. Absolutely.
00:16:57.53\00:16:59.69
Now, to cover the sake of time.
00:16:59.72\00:17:01.96
One of the
things is gonna happen
00:17:01.99\00:17:03.02
I let this cook down
for just a half a second
00:17:03.05\00:17:05.69
and put that real low, okay,
00:17:05.72\00:17:09.69
and we can have a few minutes,
00:17:10.76\00:17:12.83
we have few minutes
to go ahead and show
00:17:12.86\00:17:13.89
what's gonna on as far
as making this crust. Okay.
00:17:13.92\00:17:15.98
Why don't you go ahead on
00:17:16.01\00:17:17.04
and pour little oil
down on the counter for me.
00:17:17.07\00:17:18.81
Little bit. Okay that's enough.
00:17:21.08\00:17:23.47
A little bit down there.
Yeah, we get a little bit.
00:17:23.50\00:17:25.32
And we spread it and then
00:17:25.35\00:17:26.38
we gonna put that
wax paper down there
00:17:26.41\00:17:29.13
so we're gonna make it well.
00:17:29.16\00:17:30.55
It's the hand wrap down. Okay.
00:17:30.58\00:17:32.45
And what I like to do is just
take it and make it into a ball.
00:17:45.73\00:17:49.26
Then I am going
to make a round one.
00:17:49.29\00:17:50.82
This can go on top, right?
00:17:50.85\00:17:52.28
Yeah, we put that one on top.
00:17:52.31\00:17:53.49
Hold that one minute down. Okay.
00:17:53.52\00:17:56.99
So don't fall. Okay.
00:17:57.02\00:18:00.99
And then just
very lightly, Curtis.
00:18:01.32\00:18:03.33
Very lightly. Very lightly.
00:18:03.36\00:18:04.58
We're going to just pat it down
00:18:04.61\00:18:06.76
because we're gonna
make a circle out of it
00:18:06.79\00:18:09.21
to make calzone, okay.
00:18:09.24\00:18:10.98
Oh, okay. I'll hold
it down a little bit.
00:18:11.01\00:18:13.22
Yeah, hold it
down little bit for me.
00:18:13.25\00:18:17.22
So you can make
it as big as you want
00:18:19.12\00:18:20.47
based on how large you want it.
00:18:20.50\00:18:22.76
That's right,
that's right. Okay.
00:18:22.79\00:18:24.65
Let me go pattering
and then come in this way.
00:18:24.68\00:18:26.86
Try to make it into a circle.
00:18:26.89\00:18:28.84
Okay let me take this
off. And just finish this up.
00:18:31.96\00:18:35.96
We're making circle. Okay.
00:18:36.45\00:18:40.34
That's stuff a circle. Now--
00:18:40.37\00:18:44.34
And you don't have
to put this in the oven
00:18:44.55\00:18:45.70
you just put the filling
inside and then it will bake.
00:18:45.73\00:18:48.42
Yeah, I want to
show how in second
00:18:48.45\00:18:49.61
what to do with that, okay.
00:18:49.64\00:18:51.02
We want to make sure
that's going to come up.
00:18:51.05\00:18:54.40
Okay, and if it sticks a
little bit don't worry about it
00:18:54.43\00:18:56.24
you could always
spray your Saran wrap
00:18:56.27\00:18:58.31
if you want to
actually get it up.
00:18:58.34\00:19:00.52
And this is gonna
take a little while.
00:19:00.55\00:19:01.63
So guess what, I have already
got my sauce ready to go here.
00:19:01.66\00:19:05.63
And I have already got
some of the actual filling
00:19:05.69\00:19:08.44
that we made up ahead of time
00:19:08.47\00:19:10.27
just so that you can see
what it actually looks like.
00:19:10.30\00:19:12.83
Let me just turn this.
00:19:12.86\00:19:14.59
And we're going to move
this over to the side there.
00:19:14.62\00:19:17.94
Doesn't it smell wonderful?
00:19:17.97\00:19:19.14
It does. Get it warmer.
00:19:19.17\00:19:22.76
I am going to move it over here
00:19:22.79\00:19:24.12
but basically I am
actually finished with that.
00:19:24.15\00:19:26.12
Because guess what, It
actually has to cold down
00:19:26.15\00:19:28.89
before you could even
put it into your dough.
00:19:28.92\00:19:31.35
It's got to cool down
otherwise it will burst through
00:19:31.38\00:19:34.21
and you won't have what
you really want so. Okay.
00:19:34.24\00:19:36.12
I am already just
going to move this out
00:19:36.15\00:19:37.85
and will take me a--
while we will take a fork.
00:19:37.88\00:19:41.52
We going to put
little bit of the sauce.
00:19:41.55\00:19:45.52
Now this-- what tomatoes sauce?
00:19:47.14\00:19:49.13
What's this? It's
the spaghetti sauce.
00:19:49.16\00:19:50.22
Spaghetti sauce, okay.
00:19:50.25\00:19:51.28
This is of onion,
garlic, spaghetti sauce.
00:19:51.31\00:19:54.49
Just a small amount of it
00:19:54.52\00:19:56.21
and then if you'll
give me this spoon here.
00:19:56.24\00:19:58.97
And this is
already nice and cool.
00:19:59.00\00:20:00.89
So we're just going to set this
right here in the middle. Okay.
00:20:00.92\00:20:04.89
Make sure it's
cool before you do it.
00:20:05.63\00:20:07.82
That's right, that's right.
This is just for sake of time.
00:20:07.85\00:20:10.40
Just sake of time
00:20:10.43\00:20:11.46
so they can get a chance to see
what it looks like. Oh, okay.
00:20:11.49\00:20:13.93
And you can fill
it as much as you want
00:20:13.96\00:20:16.11
but you need leave at
least half of it open. Okay.
00:20:16.14\00:20:18.38
So if you can have--
let me just wipe this down.
00:20:18.41\00:20:20.07
You can leave half of it open
00:20:20.10\00:20:21.44
so that you can actually
fold it over of that top.
00:20:21.47\00:20:25.44
Oh. Okay.
00:20:25.95\00:20:27.81
Then now you're gonna crimp
it. Is that the term or what?
00:20:27.84\00:20:30.41
Yeah, that's the term you like
to use doesn't it don't you.
00:20:30.44\00:20:32.97
Well that's the
term I got from you.
00:20:33.00\00:20:35.56
Okay, and then
all you gonna do is
00:20:35.59\00:20:37.09
you just gonna take your fork
and you're gonna move it around.
00:20:37.12\00:20:40.59
Why don't you move those
things out the way from me
00:20:40.62\00:20:42.11
so they can kinf of
see what you gonna do.
00:20:42.14\00:20:47.13
And if the sauce comes
out don't worry about it.
00:20:47.16\00:20:49.29
Because once it stars cooking
it will get itself together.
00:20:49.32\00:20:54.74
It's going to go in the oven.
00:20:54.77\00:20:55.86
Its' going to bake
in the oven 350 degrees
00:20:55.89\00:20:59.23
and it will actually turned
a nice brown, a golden brown
00:20:59.26\00:21:02.54
and what I usually do
with that is now take it out.
00:21:02.57\00:21:05.01
And i take a little bit of
olive oil and use my butter--
00:21:05.04\00:21:11.12
Brush. Brush, thank you.
00:21:11.15\00:21:12.98
You are welcome.
00:21:13.01\00:21:14.04
Get it brush,
sprinkle a little paprika on it
00:21:14.07\00:21:16.64
and you know we going
to go and take a break
00:21:16.67\00:21:18.24
and when we come back we still
have two more recipes, stay-by.
00:21:18.27\00:21:21.75