Okay, I'm really excited
about this particular recipe
00:00:06.47\00:00:08.74
because it's got a
lot of stuff in it,
00:00:08.77\00:00:11.14
it's actually a one meal dish.
00:00:11.17\00:00:12.51
Oh, one meal? Right.
00:00:12.54\00:00:13.88
One meal dish.
Everything is one meal.
00:00:13.91\00:00:15.24
Okay, so let's
look at the ingredients.
00:00:15.28\00:00:17.45
Let's go for it, Honey.
00:00:17.48\00:00:18.81
Sea salt to taste.
00:00:55.98\00:00:57.39
Now... Okay.
00:00:57.42\00:00:58.75
Yeah, before I
start doing my stuff,
00:00:58.79\00:01:00.12
I do wanna say, I know
that you saw on a recipe use
00:01:00.16\00:01:02.19
that I said three cups
of brown rice and turmeric.
00:01:02.22\00:01:06.53
All right?
00:01:06.56\00:01:07.90
So this is one of the
things you've been doing.
00:01:07.93\00:01:09.26
I don't know if you ever
thought about really want
00:01:09.30\00:01:10.63
yellow rice instead
of just a brown rice,
00:01:10.67\00:01:12.00
you know, you
kind of tired of it.
00:01:12.03\00:01:13.67
You guess what? I
have a secret for you.
00:01:13.70\00:01:15.27
If you're doing your brown rice,
00:01:15.30\00:01:17.07
then all you have to do
is put the turmeric powder
00:01:17.11\00:01:19.87
in the water.
00:01:19.91\00:01:21.24
Oh. Okay.
00:01:21.28\00:01:22.61
And it will turn
that rice yellow.
00:01:22.64\00:01:24.71
Oh, I like that.
00:01:24.75\00:01:26.08
How about that
one? How about that one?
00:01:26.11\00:01:27.45
How did you figure that one out?
00:01:27.48\00:01:28.82
Well, I was playing around
with those things for a while
00:01:28.85\00:01:30.19
because I love
yellow rice, you know...
00:01:30.22\00:01:31.55
Okay. Yellow rice on a market.
00:01:31.59\00:01:32.92
It's bad news, got
a lot of sodium in it.
00:01:32.95\00:01:34.72
So you got the medicinal
properties of turmeric...
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And talking about the
seven powerful healers.
00:01:37.63\00:01:40.60
Turmeric is one of
those healers as well.
00:01:40.63\00:01:42.46
Anti-inflammatory, cancer, yeah.
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Now you have the
mock sausage. Yep.
00:01:44.73\00:01:46.94
Let's go ahead
00:01:46.97\00:01:48.30
and now different types of
mock sausages on the market...
00:01:48.34\00:01:50.61
There's a lot of
more in the market.
00:01:50.64\00:01:51.97
So which one is the...
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Well, I'll just
say, you go check it out.
00:01:53.38\00:01:54.78
Yeah, because if I say,
you know, just check out,
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look over in a
section where you have the...
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Now all the vegetarian
options is so much out there now
00:01:59.61\00:02:02.65
and they actually have
different sausages out there.
00:02:02.68\00:02:05.65
You know, of
course, on one of our shows
00:02:05.69\00:02:07.02
we actually made with the seitan
00:02:07.06\00:02:09.96
which was the one we did use
the vital wheat gluten flour.
00:02:09.99\00:02:12.49
We made our own sausage up
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before I want to,
so that's in our book.
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That's right. I
remembered that. Yeah.
00:02:15.26\00:02:16.60
But this one I
actually purchased in a store.
00:02:16.63\00:02:17.97
So it's actually
out there as well.
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Actually, actually,
I'm putting in is olive oil
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'cause I wanna get
the sausages brown...
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So you just cut that up...
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Just make this is...
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Yeah, just gonna
cut them in a circle.
00:02:28.78\00:02:30.11
Okay.
00:02:30.15\00:02:31.48
Okay, we'll let them get
brown for a few minutes there.
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And notice that the
other thing I have on here also
00:02:33.05\00:02:35.62
is I had the red
beans, red kidney beans.
00:02:35.65\00:02:39.45
I got the bay leaf
going on in here as well.
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All these are medicinal.
00:02:41.86\00:02:43.46
I've got the thyme.
00:02:43.49\00:02:45.13
A lot of herbs in here.
00:02:45.16\00:02:46.49
Oh, yeah, yeah, and
garlic is in there as well.
00:02:46.53\00:02:49.13
So all of those are
part of this recipe,
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but you talk about
knock-down drag out.
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Yeah, yeah. Yeah, yeah.
00:02:54.84\00:02:56.74
All right.
00:02:56.77\00:02:58.54
That means it's really good?
00:02:58.57\00:02:59.91
It means it's really good. Okay.
00:02:59.94\00:03:01.28
So what we're gonna do
is because of the time sake,
00:03:01.31\00:03:03.11
we're brining our
sausage on both sides.
00:03:03.14\00:03:05.35
Okay.
00:03:05.38\00:03:06.72
And then we're
gonna be adding to that,
00:03:06.75\00:03:09.32
half a cup of onions.
00:03:09.35\00:03:10.69
Yeah. All right.
00:03:10.72\00:03:12.29
And then we're
gonna add to that,
00:03:12.32\00:03:13.66
I want you go ahead
and put in those peppers.
00:03:13.69\00:03:16.46
I like green
peppers coming here.
00:03:16.49\00:03:17.83
A cup of peppers
going in from the garden.
00:03:17.86\00:03:19.93
That peppers are from my garden.
00:03:19.96\00:03:21.46
Yeah, we're gonna be
talking about that later on
00:03:21.50\00:03:23.83
during the series.
00:03:23.87\00:03:25.53
And the celery going in
there. Celery, all right.
00:03:25.57\00:03:27.30
That's going in as well.
00:03:27.34\00:03:29.00
Hopefully that's the one
raise that's really nice.
00:03:29.04\00:03:30.94
Okay, we're gonna
back those over there.
00:03:30.97\00:03:32.31
You look pretty
too, honey. Thank you.
00:03:32.34\00:03:33.68
No, thank you. You're welcome.
00:03:33.71\00:03:35.04
You're welcome. Oh,
I'm fully saying it.
00:03:35.08\00:03:36.41
Yeah, okay.
Well, I say it for you.
00:03:36.44\00:03:39.01
Okay, now so you gonna
let that salt to taste.
00:03:39.05\00:03:41.05
We're browning that
00:03:41.08\00:03:42.58
as because we want the onions
00:03:42.62\00:03:44.89
and I'm gonna just move
this around a little bit here.
00:03:44.92\00:03:46.86
Matter of fact, one
of the things going on,
00:03:46.89\00:03:48.42
I need to turn my, my pull up.
00:03:48.46\00:03:50.23
Turn up a little
bit. Up a little bit.
00:03:50.26\00:03:51.79
Let's do that.
00:03:51.83\00:03:53.40
Okay.
00:03:53.43\00:03:54.76
Oh, yeah. All right.
00:03:54.80\00:03:56.13
Now that's gonna
make a difference.
00:03:56.16\00:03:57.60
Go ahead, and
low it first. Okay.
00:03:57.63\00:04:00.37
And sometimes people ask
me questions like they'll say,
00:04:00.40\00:04:02.60
"Paula, you know,
00:04:02.64\00:04:03.97
I noticed you use
olive oil and canola oil
00:04:04.01\00:04:06.21
and all those
different oils and stuff
00:04:06.24\00:04:07.58
and we should be
cutting back on those and,
00:04:07.61\00:04:09.24
you know, we're
concerned about the fact
00:04:09.28\00:04:10.61
that all of that goes
into a lot of high temperatures
00:04:10.65\00:04:13.18
gonna lose his potency
and all that kind of stuff.
00:04:13.21\00:04:15.88
We're not really frying things
like we do when we're frying
00:04:15.92\00:04:18.92
chicken back in the
day and stuff like that.
00:04:18.95\00:04:20.99
So we just
sauteing for hot second
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until things start get
a little bit translucent,
00:04:22.52\00:04:24.86
you know, and from there...
00:04:24.89\00:04:26.93
And, you know,
we're always in the Bible.
00:04:26.96\00:04:28.50
I mean, you know,
00:04:28.53\00:04:29.86
we're not
talking about deep fried.
00:04:29.90\00:04:31.43
So they just a
little saute just...
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But someone did
asked me that question.
00:04:33.00\00:04:34.34
Yeah, I know that.
00:04:34.37\00:04:35.70
Yeah, well, you know,
those questions do come up.
00:04:35.74\00:04:37.77
Look how pretty that is. Yes.
00:04:37.81\00:04:39.91
Okay, now, here
comes the good stuff,
00:04:39.94\00:04:42.54
more, more good
stuff, more good stuff.
00:04:42.58\00:04:44.01
More to seasonings.
00:04:44.05\00:04:45.38
So now we're gonna go ahead
and add in the pinto beans.
00:04:45.41\00:04:48.18
Pinto, let's add in a kidney.
00:04:48.22\00:04:49.55
With those two.
00:04:49.58\00:04:50.92
Yeah, the kidneys
beans on this show.
00:04:50.95\00:04:52.29
Okay. Oh, whoa.
00:04:52.32\00:04:53.66
Take your time, baby.
00:04:53.69\00:04:55.02
Slow it down. Slow
it down. That was hot.
00:04:55.06\00:04:58.46
My finger hit the pot. Did it?
00:04:58.49\00:04:59.93
Yes, it did.
00:04:59.96\00:05:01.30
It's all right.
00:05:01.33\00:05:02.66
Do you wanna kiss it for me?
00:05:02.70\00:05:05.57
All right, feels better already.
00:05:05.60\00:05:06.94
Yeah. Okay, all right.
00:05:06.97\00:05:08.30
That's my mom used
to do all the time.
00:05:08.34\00:05:09.67
I used to come in here
talking about I had things
00:05:09.70\00:05:11.04
it was going on me I'd
be hurting here and there.
00:05:11.07\00:05:13.34
She say bring
it over here. Yeah.
00:05:13.38\00:05:15.74
And let me kiss it for you.
00:05:15.78\00:05:18.08
You know, when I got older
00:05:18.11\00:05:19.45
I realized that
did not really work
00:05:19.48\00:05:20.82
but she liked that
she thought was good.
00:05:20.85\00:05:22.18
So hey, let's do it.
00:05:22.22\00:05:23.55
Look how pretty it
is. Look good, gorgeous.
00:05:23.59\00:05:24.92
Oh, yes. Okay.
00:05:24.95\00:05:26.29
One part, this is one dish meal.
00:05:26.32\00:05:27.89
This is one dish meal.
00:05:27.92\00:05:29.26
You smell it, we have some...
Everything is right here.
00:05:29.29\00:05:30.63
We put all these
seasonings, yeah.
00:05:30.66\00:05:32.33
Okay, so now what
you're going to do now,
00:05:32.36\00:05:33.70
Curtis, is you're
going to go ahead on slowly.
00:05:33.73\00:05:35.20
Let's go ahead
and put the garlic in.
00:05:35.23\00:05:36.56
Okay, garlic. All right.
00:05:36.60\00:05:38.33
And it's gonna take a
little bit of time here.
00:05:38.37\00:05:40.67
So let's go ahead
and get our fork out.
00:05:40.70\00:05:42.37
Help a brother out.
00:05:42.40\00:05:43.74
Help a brother out.
00:05:43.77\00:05:45.11
All right, there we go. Okay.
00:05:45.14\00:05:47.31
We need to get
everything out of there.
00:05:47.34\00:05:51.25
Okay.
00:05:51.28\00:05:52.61
That's what I'm
talking about. Okay.
00:05:52.65\00:05:53.98
So it's the garlic going in.
00:05:54.02\00:05:55.35
That's the garlic.
00:05:55.38\00:05:56.72
Okay. Okay.
00:05:56.75\00:05:58.09
And then we're gonna put the...
00:05:58.12\00:05:59.45
You got the garlic
powder. That's going in too.
00:05:59.49\00:06:00.82
Okay. Mm-hmm.
00:06:00.86\00:06:02.89
Sprinkle,
sprinkle, yeah, yeah, yeah.
00:06:02.92\00:06:04.79
That's what I'm talking about.
That's what I'm talking about.
00:06:04.83\00:06:07.16
Okay, here we go.
00:06:07.20\00:06:08.53
Just a little bit.
00:06:08.56\00:06:10.13
Okay, okay, we
got it. All right.
00:06:10.17\00:06:11.67
Okay, now we're gonna go
ahead and put the oregano
00:06:11.70\00:06:14.04
in, I mean, that's thyme.
00:06:14.07\00:06:15.40
All right, is
that time or thyme?
00:06:15.44\00:06:18.17
Time, thyme,
whatever you wanna call it.
00:06:18.21\00:06:20.24
Just put it in. Get it
in the pot. That's all.
00:06:20.28\00:06:22.04
And then our salt.
00:06:22.08\00:06:23.41
Hold up, now there're
two things happen once again,
00:06:23.45\00:06:25.41
wanna remind you that
we're doing a salt to taste.
00:06:25.45\00:06:27.72
Okay, so yeah,
everybody got different taste.
00:06:27.75\00:06:30.42
So should I taste this now
00:06:30.45\00:06:31.79
and determine how
much salt you put in.
00:06:31.82\00:06:33.15
No, I think if
you put your mouth on
00:06:33.19\00:06:34.52
is while it is hot
you are not gonna be doing
00:06:34.56\00:06:36.32
no more program must be
going just wait a little bit.
00:06:36.36\00:06:38.99
I wait till my tongue
cool off a little bit.
00:06:39.03\00:06:44.93
Okay. Is that a yes or no?
00:06:44.97\00:06:46.30
I'm not answering that at all,
but just sprinkle a little bit.
00:06:46.33\00:06:48.64
Yeah, 'cause the
clock is ticking.
00:06:48.67\00:06:50.94
I know. I know. Okay.
00:06:50.97\00:06:52.87
And then we're gonna actually
just put in, guess what?
00:06:52.91\00:06:55.28
We got two bay
leaves is going into this
00:06:55.31\00:06:57.31
and this is gonna go
in to help give flavor.
00:06:57.35\00:06:59.65
Now, remember when
you put the bay leaves in,
00:06:59.68\00:07:01.82
after about 10
minutes or so, not 10 minutes,
00:07:01.85\00:07:03.55
about five minutes or
so, you wanna take them out.
00:07:03.59\00:07:05.85
Do not leave the bay
leaves in this mixture.
00:07:05.89\00:07:08.16
Okay?
00:07:08.19\00:07:09.52
Okay, I'm gonna put them
in for flavor, for flavor.
00:07:09.56\00:07:13.40
Yeah, and then we're
gonna put the lid on.
00:07:13.43\00:07:15.36
All right.
00:07:15.40\00:07:16.73
Then we'll probably come back
to see the finished product.
00:07:16.77\00:07:18.37
You'll come back to
see that finished product
00:07:18.40\00:07:20.44
so you know what we're
going to say at this point.
00:07:20.47\00:07:23.91
Stay by.
00:07:23.94\00:07:25.57