Well, you know when
you see me by myself,
00:00:01.98\00:00:03.35
that means that we're doing
00:00:03.38\00:00:04.75
an all cooking show.
So, you want to get your
00:00:04.78\00:00:06.20
paper and pencil. And you
want to make sure you stay
00:00:06.23\00:00:08.20
by for this
program, because today
00:00:08.23\00:00:10.17
we're going to be
doing a food that some people
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don't care too
much for and that's the
00:00:14.26\00:00:15.73
Squash family. The
title of our program
00:00:15.76\00:00:17.98
today is called
Squash it, stay by.
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Well, hello,
welcome to Abundant Living.
00:00:49.10\00:00:51.58
I am Paula Eakins.
and this is my husband.
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Well, if I'm your
husband you should know my name.
00:00:54.70\00:00:58.09
Right. Curtis Eakins.
00:00:58.12\00:00:59.61
Curtis Eakins. Anyway
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Oh! Squash it.
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Squash it. Because a
lot of people, quite a few
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talk about the fact
they just do not like Squash.
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I just don't like to Squash.
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Okay. And so on today's show.
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Before they turn that down.
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On today's show.
We're going to kind of
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show them, you
know, once again these are
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one of the foods
that creator God has made
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in such beautiful
colors and arrays, and textures
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and flavors, you know,
it's one that needs to get
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a real good, yeah. Alright.
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It really doesn't
get too much respect.
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Doesn't get too much
respect? Too much respect.
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It is from the
family of the gourd's.
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They are those foods
that have hard shells on them
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and then of course
there is two different
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types of Squash.
One of them is called
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a summer squash and
the other is called the
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winter squash. When we
look at these different squashes
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they are prepared differently
and they also are different
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as far as their
shells are concerned.
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Alright. Okay.
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For instance, we
look at the summer squash
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Curtis we're now
looking at one like the zucchini
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This is the Crook Neck.
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Okay. Alright.
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Crook Neck. And
it's the yellow one.
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And this one
also has a green one,
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which we called the
green zucchini squash
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That's also in the same family.
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And this is just
like the crook neck.
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but, it's a different
color. It's a long and green
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and then the other one
of course is, we called
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the pipian squash. Pipian.
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And these pipian
squashes are summer
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because they are also
very, very soft. Alright,
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and I'll tell you the
reason for all them in a minute
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okay and then we
have a coyote squash.
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This is another one
that's, also because we call
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summer, a summer squash as well.
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Of course now that
one look like a old man
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without any teeth.
It does look like that
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and so people always say. Okay.
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Now each one them
of course are prepared
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differently, but the
summer squashes basically
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have very thin skin. Okay.
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And very soft
insides. The insides of it
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is very soft, a very very meaty.
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And also on top of
that the seeds itself
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can be eaten along with that.
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Totally different
from the other type.
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That's the summer.
Right, that's called
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the summer. Okay.
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Basically they
come out all year round.
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But they are a lot
better as you move to more
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toward the autumn time frame.
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If you're purchasing
any, you want to purchase
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them without
any bruises on them.
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And any mold or
anything, that you might see
00:03:02.15\00:03:04.46
on them. That's
very very important.
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Then on top of that,
along with that, let's look at
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what the creator God
actually put in them.
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How about in
these particular ones,
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the summer
squash. We have vitamin A
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and vitamin C. We
have niacin. And these are
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in higher amounts.
These are actually, in these
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particular
vegetables themselves, alright.
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And they are so, so
good for us and of course
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because they
are also perishable.
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They have about a five
day time frame if they're
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inside of your refrigerator.
You want to make sure
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you refrigerate them
rather than the other ones
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which I am going to
talk about in about a second.
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Okay. And then of course
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from that point on,
you're going to rinse
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them off. And then
you're going to, you know,
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go ahead on and turn
something, make something
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good from which I am
going to be doing with
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one of these particular ones.
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And then the winter ones,
they are different in that
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they are, ones they
are like our, we call
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the peanut squash
because it looks like a peanut
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basically but it's
a butternut squash.
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Butternut squash
always has a long cylindrical,
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when you said
peanut or butternut, shape,
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but we call it
peanut squash as well as
00:04:04.28\00:04:05.65
butternut I mean because
it's shaped like a peanut.
00:04:06.08\00:04:08.15
Okay. You can get them almost
00:04:08.18\00:04:09.55
shaped exactly like
peanuts when you see them.
00:04:09.58\00:04:11.12
They have a round circle
here they kind of come down
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in the middle then they,
they also fan back out again.
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So, actually it's
called a butternut.
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Alright, squash. And
then we have the acorn squash.
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The acorn squash
comes in two colors.
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It comes in a dark, dark
green and then also it has
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that orange and
green combination.
00:04:26.73\00:04:28.74
The more riper they
become rather than going bad
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they actually
just turn more orange
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in color, alright.
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And these two belong
also with another called
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the spaghetti squash.
And the spaghetti squash
00:04:39.76\00:04:42.87
they are going to see
that also in our program
00:04:42.90\00:04:44.92
as well. The Spaghetti
squash is completely yellow
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but has a hard
skin. Now these squash
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can actually sit
out on the counter
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in a cool place and
they can last forever
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almost. It seems like
that they never go bad,
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unless they actually
get a bruise on them.
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They will stay
just like you see them.
00:05:00.09\00:05:01.92
Okay. Alright.
00:05:01.95\00:05:03.32
Now you can eat their
seeds, now you can, of course
00:05:03.35\00:05:05.45
the pumpkins, you can
roast their seeds, but basically
00:05:05.48\00:05:08.79
you would not be wanting
to eat the seeds out of them.
00:05:08.82\00:05:10.57
Alright. Well, you
can plant the seeds
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and get more squash.
Of course, well, you can
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plant the seeds
and get more from them.
00:05:14.33\00:05:15.70
But I mean basically
they are not edibles inside.
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Okay. They're not edible inside
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Now how are these different?
These are actually different
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because basically when
you talk about the pumpkin
00:05:21.67\00:05:26.58
squashes, which pumpkin
is a part of a group too,
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I don't have it here, but
we're going to be showing that
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on a program, but we
have the pumpkin squash.
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We also have the butter
cup they call it. They call it
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peanut squash or you
know, you know, so butternuts,
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so all these
different nuts they are all
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basically, kind of the same one
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and then also acorn.
They have anywhere from
00:05:46.42\00:05:49.56
a yellowish to a
deep orange, meaty texture
00:05:49.59\00:05:53.14
on the inside. And
along with that, guess what
00:05:53.17\00:05:55.48
it actually puts in
more A and more vitamin C.
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than the summer
squashes because of the darkness
00:05:59.32\00:06:02.51
that vitamin A is
really bumped up, you know,
00:06:02.54\00:06:04.31
the beta carotene. Yes.
00:06:04.34\00:06:05.71
And you can't eat your
seeds so basically as you have
00:06:05.74\00:06:08.61
already noticed. I have
one of them which is the
00:06:08.64\00:06:10.91
buttercup squash
or butternut squash.
00:06:10.94\00:06:12.82
And once you cut it
open then inside will be
00:06:12.85\00:06:17.48
a lot of seeds and that
seed you're just going to
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take a spoon. You're gonna
scrape it out, scrape it out,
00:06:19.81\00:06:22.08
scrape it out until you
get it down to what you see
00:06:22.11\00:06:24.46
right here. I'm
thinking about this
00:06:24.49\00:06:26.13
right here to be an
orange the color you're going to
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have a lot of the carotenoids.
Absolutely, absolutely
00:06:30.29\00:06:32.00
that's why its
very high Vitamin A.
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Right, okay.
And another one also
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it's a very good in Riboflavin.
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Okay. Riboflavin and you know
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what guess what.
They are low in calories.
00:06:39.63\00:06:41.29
Talk about a food it
has everything in it.
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and you know on top of that
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some of the ones are
sweeter ones like the
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butternut squashes. They
are sweet and the pumpkin,
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so that you don't
have to use a lot of sugar
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Okay, in them
because the creator
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God made them the way
they are going to be but we are
00:06:54.10\00:06:56.31
going to be doing something
special with that as well.
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So, it's a lot of
them in this whole family.
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Today on the show
we're going to be doing
00:07:00.48\00:07:02.85
a vegetable Boca
Palif. We're going with one of
00:07:02.88\00:07:06.17
the squash, two squashes.
We're going to be doing
00:07:06.20\00:07:08.34
also this butternut
squash. We're going to
00:07:08.37\00:07:10.93
fix that up real nice for
you and then on top of that
00:07:10.96\00:07:13.89
we're going to turn around
take the spaghetti squash.
00:07:13.92\00:07:16.43
Some of you've never
seen that one before.
00:07:16.46\00:07:18.01
We've already roasted
it. We're going to make
00:07:18.04\00:07:19.54
something out
of that, Primavera.
00:07:19.57\00:07:21.39
And then we're
going to end the show
00:07:21.42\00:07:22.93
with a pumpkin pie.
How about that? Alright.
00:07:22.96\00:07:25.48
That pumpkin is a
squash? Pumpkin is a part of a
00:07:25.51\00:07:28.90
squash family as well.
So all of them go together.
00:07:28.93\00:07:31.12
They're actually all
apart of the gourd family.
00:07:31.15\00:07:33.77
Okay. The gourd family
00:07:33.80\00:07:35.17
incorporates
all of them. And so.
00:07:35.20\00:07:36.74
You have done your
home work? I tell you.
00:07:36.77\00:07:38.90
This was really fascinating.
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And the colors are fascinating.
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Yes, they are.
God is fascinating.
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Alright. Alright.
00:07:43.13\00:07:44.50
Let's look at the first recipe.
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Okay. Let's do it.
00:07:46.60\00:07:47.97
It's entitled a
Vegetable Burger Stir-Fry.
00:07:48.00\00:07:50.75
It calls for:
00:07:50.78\00:07:53.17
This is a recipe that
seems like a lot of things
00:08:33.30\00:08:35.96
in it, but it's not.
It's going to make it taste
00:08:35.99\00:08:38.22
real good. Okay.
00:08:38.25\00:08:39.62
Curtis is going to start
off, I am going to go ahead
00:08:39.65\00:08:41.38
and cut the green
onions up, get it ready
00:08:41.41\00:08:43.77
And while we're doing
that You're going to go ahead
00:08:43.80\00:08:45.58
and put in the
bulgur we got the bulgur
00:08:45.61\00:08:48.12
going in and we got
the garlic going in as well
00:08:48.15\00:08:50.84
and also just half
of the sesame seeds.
00:08:51.78\00:08:54.42
How about putting
that in there. Okay.
00:08:54.45\00:08:55.82
Okay. Where can they get the
00:08:55.85\00:08:57.26
bulgur? At the
regular grocery store.
00:08:57.29\00:09:02.47
Oh! Bulgur grocery
store. Bulgur is nothing
00:09:02.50\00:09:04.80
more than cracked
wheat. Want half of this honey
00:09:04.83\00:09:07.56
Just half of the
sesame seeds, okay. And
00:09:07.59\00:09:09.50
we're going to just go
ahead on and put the onions in.
00:09:09.53\00:09:12.11
Don't stir it too
much honey 'cause it won't
00:09:12.14\00:09:13.94
get brown. Just go
ahead and leave it there for a
00:09:13.97\00:09:16.02
few minutes. And of
course, you know, we use that
00:09:16.05\00:09:18.96
I need another spatula or
00:09:18.99\00:09:21.05
something. Yeah.
00:09:21.08\00:09:23.47
Okay. I am going to
go ahead and put the
00:09:23.50\00:09:27.63
onions in. One thing
I like about this recipe
00:09:27.66\00:09:30.72
it's starts getting
colorful right off the bat.
00:09:30.75\00:09:33.02
right off the bat.
Alright. Right out there.
00:09:33.05\00:09:36.69
Now because of the fact and
I want you to turn this down
00:09:36.72\00:09:39.09
a little bit, turn
it down a little bit
00:09:39.12\00:09:40.49
Okay. We are gonna go ahead
00:09:40.52\00:09:41.89
on and put in the carrots
next and the reason for that
00:09:41.92\00:09:43.75
is the carrots is going
to take the longest amount
00:09:43.78\00:09:45.49
of time to cook and
get ready, so we want
00:09:45.52\00:09:47.86
to make sure that
we add in our carrots.
00:09:47.89\00:09:50.41
Well, that will take
more time and because
00:09:50.44\00:09:52.88
they are sliced
thin, they are not
00:09:52.91\00:09:54.28
going to take lot of
time. But we are going to
00:09:54.31\00:09:55.68
put the carrots
in. Very colorful.
00:09:55.71\00:09:58.04
Already. We haven't
even done the rest of it yet.
00:09:58.07\00:10:00.12
Get all your
nutrients, the more we see
00:10:00.15\00:10:03.08
the colorful things on
our plate the more nutrients
00:10:03.11\00:10:06.58
we get. Absolutely, absolutely.
00:10:06.61\00:10:08.16
Because we eat with our
eyes. Now, I talked already
00:10:08.19\00:10:11.05
about the two
different types of squashes
00:10:11.08\00:10:12.87
I want to put
this over for later on.
00:10:12.90\00:10:14.27
Because we have
two. We have the yellow
00:10:14.30\00:10:16.02
crookneck squash,
and of course, we also
00:10:16.05\00:10:19.36
have the greens. So
this a yellow crookneck
00:10:19.39\00:10:21.04
This is the green and you
got to slice them very, very
00:10:21.07\00:10:23.16
thin once again to
actually go in there.
00:10:23.19\00:10:25.11
And you can see what I talked
about before about the seeds
00:10:25.14\00:10:27.52
turn up a little bit,
that the seeds are edible.
00:10:27.55\00:10:29.55
Alright. Okay.
00:10:29.58\00:10:30.95
Different from the other one.
00:10:30.98\00:10:32.35
so I am going to
go ahead on and put in
00:10:32.38\00:10:33.75
That's one zucchini
00:10:33.78\00:10:35.44
Squash it. And
that's one crookneck
00:10:35.47\00:10:39.55
That's one
zucchini, alright. Okay.
00:10:39.58\00:10:42.79
Prepare and stir
those around a little bit.
00:10:42.82\00:10:44.48
just a little bit
there. Oh! I see a seed,
00:10:44.51\00:10:47.99
actually we don't
want that in there. Okay.
00:10:48.02\00:10:49.65
Alright, okay. Now
you can already smell
00:10:50.40\00:10:53.66
it and you haven't
done anything yet. Okay.
00:10:53.69\00:10:55.70
Now with that in
mind the next thing
00:10:55.73\00:10:58.70
we're going to do, we
gonna go ahead and put
00:10:58.73\00:11:00.10
in also the
mushrooms. Mushrooms, okay.
00:11:00.13\00:11:02.79
And this can be a one dish meal.
00:11:02.82\00:11:04.76
This is
definitely a one dish meal.
00:11:04.79\00:11:06.57
Yes, whole wheat
bread or whatever and.
00:11:06.60\00:11:08.23
Yeah. Good to go.
00:11:08.26\00:11:10.17
Turn up to 350. 350.
00:11:10.20\00:11:13.85
Okay. Now I have a combination
00:11:14.86\00:11:16.23
of things that's
going to be go in next.
00:11:16.26\00:11:17.72
And that is the chicken
style seasoning which is not
00:11:17.75\00:11:20.97
chicken style at all. Okay.
00:11:21.00\00:11:22.56
Okay. And then on top of that
00:11:22.59\00:11:24.20
We've got, just a little
bit of salt and we have the
00:11:24.23\00:11:26.69
marjoram, which is a
spice herb, also the oregano
00:11:26.72\00:11:30.21
and the sweet
basil. All of those are
00:11:30.24\00:11:32.71
going to go in,
give such a wonderful
00:11:32.74\00:11:34.68
flavor to this
particular recipe.
00:11:34.71\00:11:37.47
I'm going to go ahead
on Curtis and I'm going
00:11:39.48\00:11:40.85
start sprinkling
on these seasonings.
00:11:40.88\00:11:42.59
What these
seasoning is still going to be
00:11:42.62\00:11:46.81
relatively low in
sodium. Oh! yeah, because
00:11:46.84\00:11:49.28
this is chicken
style seasoning is the only
00:11:49.31\00:11:50.68
seasoning in
there so. Right, okay.
00:11:50.71\00:11:52.53
Yeah. Absolutely, absolutely.
00:11:52.56\00:11:53.93
And that's sweet basil.
This is basil, oregano and
00:11:53.96\00:11:56.60
also marjoram. Oh! Okay.
00:11:56.63\00:11:58.07
Okay. All of those go
in. Okay, turn that down.
00:11:58.10\00:12:02.51
Just at 350.
Okay, just go ahead and
00:12:02.54\00:12:04.06
turn that a little bit. Okay.
00:12:04.09\00:12:05.46
Now what I usually do
is I actually I am going
00:12:05.49\00:12:07.66
to go ahead and
put this, the water in
00:12:07.69\00:12:09.41
and it calls for
when we talk about the
00:12:09.44\00:12:11.90
water amount. We're
using in this recipe
00:12:11.93\00:12:14.29
how much water? 1
and 3/4 cups of water.
00:12:14.32\00:12:17.67
I am going to go ahead
on in and lay it down flat
00:12:17.70\00:12:20.30
and let me start
pouring in the water.
00:12:20.33\00:12:22.72
Get that all over the place...
00:12:22.75\00:12:28.50
I'm gonna rinse off the spatula,
00:12:28.53\00:12:30.59
go ahead and get
back on there again.
00:12:30.62\00:12:31.99
Okay. Finish
that, the front of it.
00:12:32.02\00:12:33.39
Oh! The front of it.
00:12:33.42\00:12:34.79
Okay, alright. now
it's going to really get
00:12:34.82\00:12:37.68
cooking and what
happens is as that's getting
00:12:37.71\00:12:41.20
itself together. It
takes about a good 15 minutes,
00:12:41.23\00:12:44.06
bulgur does not take
that long, it's a cracked
00:12:44.09\00:12:46.55
wheat, doesn't take
that long to get ready.
00:12:46.58\00:12:48.02
It's going to swell
up and then it's going to
00:12:48.05\00:12:50.14
be a part of that with
the vegetables as well.
00:12:50.17\00:12:52.97
The last thing that we do
to this recipe is we add in
00:12:53.00\00:12:55.94
the actual Broccoli. We
put the Broccoli in last.
00:12:55.97\00:12:58.85
We want to keep the
nutritional flavor there
00:12:58.88\00:13:00.47
and also it's going to
get very, very colorful
00:13:00.50\00:13:03.36
when you add the broccoli to
it. Look at all the vegetables
00:13:03.39\00:13:05.04
connected in that.
But because of shortage
00:13:05.07\00:13:07.12
of time we are going go
ahead and put the broccoli in.
00:13:07.15\00:13:09.40
So, we have just
passed through our 15 minutes.
00:13:09.43\00:13:11.11
Yes, and we are going
to put the top on of it.
00:13:11.14\00:13:12.51
At end of the program
you will actually see this
00:13:12.54\00:13:14.78
Bulgur stir-fry.
So we want to go ahead
00:13:14.81\00:13:18.17
and put it in. Okay.
Broccoli is going in?
00:13:18.20\00:13:21.83
Now, 15 minutes has.
15 minutes has elapsed.
00:13:21.86\00:13:24.59
Expired, so, now the Broccoli
Is going in. Put that in and
00:13:24.62\00:13:26.90
you gotta put your
top on top of that.
00:13:26.93\00:13:28.30
Top is on. You're
going to turn it down low
00:13:28.33\00:13:29.88
and we're going to and let's
turn it around this way, so
00:13:29.91\00:13:33.17
it doesn't have
to close shut on.
00:13:33.20\00:13:35.26
Okay. And we're gonna
look at the next recipe.
00:13:38.19\00:13:41.20
Move to the next
one. Next recipe is a
00:13:41.23\00:13:44.16
Roasted Butternut
Squash; It calls for:
00:13:44.19\00:13:46.80
Well this one is
another easy one.
00:14:00.51\00:14:02.44
It is the butternut
squash and basically all
00:14:02.47\00:14:05.59
we have done is just
taken that butternut squash,
00:14:05.62\00:14:07.50
you know, you're gonna
take the seeds out of it
00:14:07.53\00:14:09.71
we cut it in half,
take the seeds out of it
00:14:09.74\00:14:12.07
and then after you do
that, you're gonna put
00:14:12.10\00:14:14.43
it into the oven,
about 400 degrees turn
00:14:14.46\00:14:18.15
it, cut side down,
okay. Oh, cut side down
00:14:18.18\00:14:23.03
and you wanna have
water in the pan as well.
00:14:23.06\00:14:25.34
And that way
within less then an hour.
00:14:25.84\00:14:27.46
It will be tender
and very soft as you see
00:14:27.49\00:14:29.89
here, alright. Now
we're gonna make this
00:14:29.92\00:14:31.76
into something a little
bit more attractive of course
00:14:31.79\00:14:34.73
it tastes good just like it is.
00:14:34.76\00:14:36.13
What we're going to do
is we gonna mix together
00:14:36.16\00:14:37.86
our margarine and
we're gonna put our honey
00:14:37.89\00:14:39.84
in with the margarine. Okay.
00:14:39.87\00:14:43.17
Okay. And we're going
to then add just a tad.
00:14:43.20\00:14:46.23
Just a tad. Just a tad.
00:14:46.26\00:14:47.63
A tad of salt, just a tad.
00:14:47.66\00:14:49.91
Just a tad. Just a tad. And then
00:14:49.94\00:14:53.10
we're going to stir it
around, we're going to brush it,
00:14:53.13\00:14:54.50
and we are going
to brush this on top.
00:14:54.53\00:14:56.68
Can I brush that
baby? Absolutely.
00:14:56.71\00:14:58.37
Absolutely. Absolutely.
00:14:58.40\00:14:59.77
Absolutely. Okay.
And normally we have
00:14:59.95\00:15:01.32
two of them. We
already have one so.
00:15:01.35\00:15:02.72
you know, the other
half, we are using it for
00:15:02.75\00:15:05.08
something else so, if you
would just go ahead on and
00:15:05.11\00:15:07.33
go ahead and brush
the inside and the,
00:15:07.36\00:15:09.23
outside of the top of that
and that's going to go back
00:15:09.26\00:15:12.80
in the oven, believe it or not.
00:15:12.83\00:15:14.20
okay, go ahead, and put it on.
00:15:15.31\00:15:16.68
I'm not really brushing,
this is called painting.
00:15:16.71\00:15:18.08
You call this painting, right.
00:15:19.52\00:15:20.89
Well, in a cooking circle
it's called using a brush.
00:15:20.92\00:15:23.43
Oh! In a cooking
circle we are using a brush.
00:15:23.46\00:15:25.50
That's right. We
are not painting.
00:15:25.53\00:15:26.90
No. Okay.
00:15:26.93\00:15:28.30
I don't want children
to run in the kitchen when
00:15:28.33\00:15:29.70
you want. Don't want any
children to get the paint.
00:15:29.73\00:15:32.54
Okay. This is brushing
children if you're watching.
00:15:32.57\00:15:34.08
Let's give a little bit
more. Let's do a little more.
00:15:34.11\00:15:36.71
Saturate it,
right. Yes, yes, yes.
00:15:36.74\00:15:38.72
Let it come all down to side.
00:15:38.76\00:15:40.13
Now, this is when it goes
00:15:40.16\00:15:41.53
back in the oven. It
will go back in to the oven
00:15:41.56\00:15:42.93
at 400 degrees in
about less than 10 minutes or
00:15:42.96\00:15:45.92
so, it is Oh! It is nice
and it's got a nice little brown
00:15:45.95\00:15:49.61
kind of a crust from the
fact of putting the margin
00:15:49.64\00:15:51.87
on top of it.
and the honey, it is
00:15:51.90\00:15:54.00
absolutely
fantastic. Absolutely.
00:15:54.03\00:15:55.88
A little bit on the
inside there, that one basically
00:15:55.91\00:15:59.40
is the butternut
squash. It also believe or not
00:15:59.43\00:16:01.09
can also serve as
using it for a pumpkin pie
00:16:01.12\00:16:04.76
or sweet potato pie in the
place of that as well. Okay.
00:16:04.79\00:16:07.14
Now, it goes in the
oven again for. 400 degrees.
00:16:07.17\00:16:09.71
400 degrees.
400 degrees in about
00:16:09.74\00:16:11.11
10-15 minutes it'll
actually get like a little
00:16:11.14\00:16:13.00
brown crust on top of it.
00:16:13.03\00:16:14.40
And it's ready to
eat. It's ready to eat,
00:16:15.14\00:16:16.81
all you have to do
is to take out the oven,
00:16:16.84\00:16:18.57
Yes. cut it up and then
00:16:18.60\00:16:19.97
just go at it. Alright. Hmm.
Sounds good baby sounds good.
00:16:20.00\00:16:22.68
Alright. Well, we're
actually going to take a break.
00:16:23.63\00:16:25.11
Okay. And we
want you to stay by.
00:16:25.14\00:16:27.47