Well, welcome back and
we're gonna go to the actual
00:00:01.96\00:00:05.13
recipe a Mock
Chicken Cacciatore.
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Oh! This sounds good, honey.
00:00:07.53\00:00:08.93
It calls for;
00:00:08.93\00:00:11.10
Okay. Now Curtis, I. Chicken
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Cacciatore. Mock, this is mock.
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I want you to know
that when I was really
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into the meats and
stuff before I got into
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vegetarianism. Okay.
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Chicken cacciatore was
one of my favorite foods.
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Umm! Was it really?
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And I, when I got
involved in cooking
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vegetarian I
could try and figure out
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what can I exchange, you know,
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we always talk about
how you can make exchanges,
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right. So in that
making of exchange
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I say wait a minute,
wait a minute we need
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something that is
like white chicken breast.
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Okay. Okay, and of course,
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I came up with
the extra firm tofu,
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oh! okay, and now
it's soft and everything
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when it first get
started, but guess what?
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There is a way to
actually go to have a texture
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of white chicken
breast. Okay, now, you
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are telling
audience that you taking
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an Mori-Nu tofu that
comes in a box. Yes, Yes.
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Alright, and this is
the, what extra firm is it.
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The extra firm Okay,
extra firm and you gonna
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make chicken cacciatore out of
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this tofu that comes
in a box. Yeah, yeah,
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because what's we have
in chicken cacciatore is,
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of course, chicken
breast and then also
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tomato sauce. Okay,
And then bell peppers
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and onions. And so we are
gonna do the assimilation,
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but now in order to do
that, that the actual tofu
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and change it over to
that texture like a chicken
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breast is a certain process that
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you have to go through.
And that is you actually
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take the extra firm
tofu and I'm gonna turn it
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over because I'm
gonna open it up,
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and we got to
get it out of here,
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so that it stays
in a square block
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that is already in,
okay. Now we take this off.
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I already did the top
one and then you cut through
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and we are gonna get
a little bit of liquid,
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so let's just do this.
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So, now this is one
of your favorite dishes.
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Yeah. We never had
chicken cacciatore coming out.
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Really. Never in
my life. Okay, well.
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Your going to have
it on the show today,
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I love that. I
had it at home too.
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Okay, now, okay,
put that away for me.
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Alright. Alright,
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now you can do
this a couple ways one.
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You can actually
just slice straight down,
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okay, which you
will see in a minute,
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okay, or you just
gonna make three slices.
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You gonna go
straight down in the middle,
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umm! umm! with your knife.
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And you gonna do it second time.
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Nice and silky. Nice and silky.
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And you get three pieces now.
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With these three pieces, Curtis,
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what we are gonna
do is we are gonna take
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our Saran Wrap and we
are going to put each one
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of those squares
inside of the Saran Wrap okay,
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just move it up here
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and can you take
that off it here.
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Okay, no, no,
honey what are you doing
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is you will crack it.
Oh! Cracking it, okay.
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Let me just do that please.
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Okay, I will do that way, Okay,
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you gonna sitting in there.
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I was trying to
help out. It's okay.
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That's alright
baby. Then seal them
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and then you are going to
just fold it over like so.
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Then you gonna
put your next piece on
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and you are gonna
fold that one over
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like so, and you are
gonna wrap it up like that.
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And we will do that
last one and that's actually
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gonna go in the freezer now,
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it does take a while
for it too get ready,
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so it does...
we say several days
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about at least
three days. Umm! Umm!
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Three days, now,
what I usually do is
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I make this up and I
know I'm gonna have chicken
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cacciatore that week,
so I will make it up on the
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weekend and that way
it's ready on this time,
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okay, and it actually
goes into the freezer.
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Just like that.
Just like this, okay.
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Now you use extra
firm. This is the extra firm.
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Now so the soft
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No extra firm. Or
the firm is not going to
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No, no, we got to get
the chicken cacciatore.
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Now let me show
you something though
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when it gets ready
this is what it looks like.
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Now, I just did it the long
way and looks just like this
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and let's just say,
we took it out, okay,
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and once you are
ready for you unwrap it.
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Now this has been in a
freezer for three days,
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for three days, Umm! Umm!
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Okay and you take
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unwrap it, Perhaps
simulation of the meat
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type texture. Yes, okay,
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now you are gonna
take a paper towel
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because the excess
water is still there
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and what I usually do
is just take a paper towel
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and I just lean
it on top. Umm! Okay.
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To get the water out,
so there is not so much
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liquid there. It
actually dried up
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just like an
actual chicken recipes.
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Okay. You have not a
whole lot, you are just
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trying to get some of
the moisture off of it, okay.
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Umm! Umm! All ready. See
the difference how it looks.
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It's okay. Okay, and
you do the same thing on
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the back of that also and
they are not gonna turn it right
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the second. Now in
the skillet, we've got the
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oil. We've got the
canola oil, 1 tablespoon of
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canola oil and you
are going to get those
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peppers and stuff
ready from me. Okay.
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If you would just
go ahead and start
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chopping those up
because it calls for a half
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a cup of chopped
green peppers and it calls
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for a half a cup of
onions alright chop.
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And this spaghetti
sauce is actually any
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spaghetti sauce you
can use. I just happened
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to be using a
spaghetti sauce that has garlic
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and herbs already in
it, okay. I'm gonna put
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the oil in. It's
again reminding the audience
00:05:34.30\00:05:38.00
that if you want to
use less oil just turn the
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skillet on and then let
it be oil going in there
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and you are getting
that ready for me and I move
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this all out the way,
okay. And how did you prepare
00:05:46.83\00:05:50.93
chicken cacciatore, I
mean, the regular way?
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Well, the original
chicken cacciatore is
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actually, is fry, you
fry the chicken, fry it
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first, okay. And
then once you fry the
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chicken then you do
the same thing you just
00:06:01.23\00:06:03.30
have your oil. You've
got your peppers, your
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onions, you can have
garlic and you actually
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put that altogether
and sauté it and then you
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pour your
spaghetti sauce over top it.
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You can bake it in
the oven or leave on top
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of the stove. In this case,
we are gonna leave it on top
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of the stove,
okay. And so if you would
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The onions too.
The onions, umm! umm!
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with onions and the
peppers and that would
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actually gives us that
cacciatore flavor, okay.
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Move these that your
way because I'm going
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to have these just go
ahead on and put those
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straight in here, okay.
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Okay, just you wait for onions
I am just waiting for you if
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you finish that up,
so I can put that and
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everything out of
your way. And you are just
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gonna deliver
straight over here to me.
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Okay, there we go.
Alright, right in here.
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Get a little bit of
faster on this. Yeah.
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Because that's about
few years doing this,
00:06:50.73\00:06:52.53
okay, here we go.
Now, I know you're trying
00:06:52.53\00:07:00.10
probably wondering
to yourself, okay, how
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long, how long is
that sit, when you bring
00:07:02.86\00:07:05.50
out of the freezer it
has to sit for an hour or so,
00:07:05.50\00:07:08.90
so it can begin to
thaw out. Okay, okay.
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Otherwise you know,
you're not gonna do a
00:07:11.26\00:07:12.93
frozen, so once you
pat it down it's going to
00:07:12.93\00:07:15.06
because it's already
has toured out like and
00:07:15.06\00:07:17.43
then you gonna to sauté
your onions and your peppers.
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Umm! Umm! Okay.
This gives a nice smell
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once again. We will
start fanning that out so
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that we let the camera
crew. All the camera crew.
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Smell it yeah
Work it, baby, work it.
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Yeah, yeah, yeah,
yeah, okay, okay, and
00:07:32.73\00:07:35.36
after this sautés for
few minutes, Curtis, then we
00:07:35.93\00:07:38.66
are gonna take the
tomato sauce and we are
00:07:38.66\00:07:41.70
gonna put the
tomato sauce. Okay.
00:07:41.70\00:07:43.36
Little bit of tomato
sauce on top of that.
00:07:43.36\00:07:45.86
Any type of tomato
sauce. Well, this one here is a
00:07:47.40\00:07:49.73
garlic and an
herb type of a sauce.
00:07:49.73\00:07:53.46
This is all type out
there. But, this one has garlic
00:07:53.46\00:07:55.96
already in it and it
has extra herbs in it, so
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I like that flavor
it gives also, okay.
00:07:58.00\00:08:00.06
That's why I'm
gonna use that on here.
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Let me just move this
around little bit more,
00:08:01.40\00:08:03.36
see that smell this
coming up alike, umm! umm!
00:08:04.20\00:08:07.60
and I only use about half
of the sauce to start off with,
00:08:07.60\00:08:10.23
Okay. And let that
cacciatore just bask.
00:08:16.50\00:08:20.13
Oh! Yeah, get it
ready for the pieces that
00:08:20.13\00:08:23.10
go on top of that,
alright, and this also can
00:08:23.10\00:08:28.06
bake in the oven. If
you put this in the oven
00:08:28.06\00:08:29.80
you will put it, you
know, in your 9x13 glass
00:08:29.80\00:08:33.20
dish, you want to lie
flat, it has to lie flat,
00:08:33.20\00:08:35.33
it can't sit on top
of each other because you
00:08:35.33\00:08:37.30
know, once again
you are dealing with the
00:08:37.30\00:08:38.70
delicate product,
which is the tofu.
00:08:38.70\00:08:40.96
Alright, and now
what we are gonna do is
00:08:40.96\00:08:43.43
we are gonna take the
tofu and if you give me
00:08:43.43\00:08:45.60
that spatula right
there, right here, this one,
00:08:45.60\00:08:47.80
and then we are just
going to take each one of
00:08:47.80\00:08:49.56
these and we are just
gonna lay them on top,
00:08:49.56\00:08:51.83
turn that down. So,
now no seasoning has to
00:08:53.46\00:08:56.96
be added to this
tofu, I mean it will pick up
00:08:56.96\00:09:00.40
the seasonings in that.
It will pick up the seasoning
00:09:00.40\00:09:02.23
because of the
tomato, because of tomato.
00:09:02.23\00:09:04.96
And you get smell
good, is this smell good,
00:09:06.30\00:09:07.70
umm! umm! Now
this is in one of your
00:09:07.70\00:09:12.96
first cookbook. This
is in the first cookbook.
00:09:12.96\00:09:15.46
Your first cookbook. Umm! Okay
00:09:15.46\00:09:16.83
Okay, and it's gonna
pick up the flavor of
00:09:19.63\00:09:22.66
this sauce itself,
okay, then we take and just
00:09:22.66\00:09:25.03
pour the rest of
the sauce on top.
00:09:25.03\00:09:26.86
Umm! Umm! Chicken cacciatore.
00:09:26.86\00:09:30.53
Mock chicken
cacciatore. Serve this up with
00:09:30.53\00:09:33.60
the noodles or
brown rice, okay, and what
00:09:33.60\00:09:37.83
we are gonna do, how
does that look, this is going,
00:09:37.83\00:09:41.10
that's pretty
good, in that special.
00:09:41.10\00:09:42.90
Oh! Here I got, I got,
okay, get all the goodies out.
00:09:42.90\00:09:46.53
Yes. All the goodies,
Mock Chicken Cacciatore.
00:09:46.53\00:09:51.53
And of course we
just talked about the
00:09:51.53\00:09:53.13
inflammation
process. One way to measure
00:09:54.30\00:09:56.73
that is the CRP, but
one way to get that CRP
00:09:56.73\00:09:59.93
down inflammation
process, of course,
00:09:59.93\00:10:01.80
is soy, the soy
bean can lower that
00:10:01.80\00:10:05.96
inflammation process
along with cholesterol
00:10:06.76\00:10:08.63
as well, so this is the
way to go. Chicken cacciatore.
00:10:08.63\00:10:11.60
Alright. So, we want you to
00:10:11.60\00:10:13.00
stay by to see
the finished product.
00:10:13.00\00:10:14.50