You're not gonna
believe how many phone calls
00:00:02.00\00:00:04.03
I actually get from people
trying to change their diet.
00:00:04.07\00:00:07.94
They say Paula,
00:00:07.97\00:00:09.30
"I gotta get off of
that meat, it's killing me."
00:00:09.34\00:00:11.37
And I'm like, "I
got something for you."
00:00:11.41\00:00:13.17
And then he say,
00:00:13.21\00:00:14.54
"But I still like
my ice cream too."
00:00:14.58\00:00:15.91
I say, "I got
something for you."
00:00:15.94\00:00:17.51
This program, you need
to get your paper and pencil
00:00:17.55\00:00:19.58
because this
program is all about
00:00:19.61\00:00:22.32
healthy heart cooking.
00:00:22.35\00:00:24.85
Stay by.
00:00:24.89\00:00:26.22
Well.
00:00:47.54\00:00:48.88
All right, all
right. All right, all right.
00:00:48.91\00:00:50.25
We got the hamburger
or hot dogs or ice creams,
00:00:50.28\00:00:52.21
and you got to
work it out, Baby.
00:00:52.25\00:00:54.02
They ask about all
those kind of things.
00:00:54.05\00:00:55.65
That's what they're asking.
00:00:55.68\00:00:57.02
You know, a lot of people
trying to change their diet,
00:00:57.05\00:00:58.92
mainly because they're,
00:00:58.95\00:01:00.29
you know, they're tired of
so much medicines and stuff
00:01:00.32\00:01:02.26
and so really and
truly they said, you know,
00:01:02.29\00:01:04.36
I'm tired of the same
thing over and over again.
00:01:04.39\00:01:06.43
Try and make that transition.
00:01:06.46\00:01:07.80
Same thing and so.
00:01:07.83\00:01:09.16
Not so much
change, make a transition.
00:01:09.20\00:01:10.53
Transitioning, absolutely.
00:01:10.57\00:01:12.20
You might want to change. No.
00:01:12.23\00:01:13.57
Well, I can make a transition,
something like a transition.
00:01:13.60\00:01:16.10
We doing a transition,
I'll do a transitioning, okay.
00:01:16.14\00:01:18.71
And we say healthy heart
because the foods we're going
00:01:18.74\00:01:21.14
to be preparing today
does not have cholesterol.
00:01:21.18\00:01:24.08
Saturated fat.
00:01:24.11\00:01:25.45
Saturated fat.
00:01:25.48\00:01:26.82
A high sodium content.
00:01:26.85\00:01:28.18
There you go.
00:01:28.22\00:01:29.55
Clog up those coronary
arteries and blood pressure
00:01:29.58\00:01:31.42
and all that kind of good stuff.
00:01:31.45\00:01:32.79
But I know, I can hear
you out there saying surely,
00:01:32.82\00:01:35.96
but it ain't gonna taste good.
00:01:35.99\00:01:37.49
I say the first
time we've been here.
00:01:37.53\00:01:38.86
Yes.
00:01:38.89\00:01:40.23
We know that for
fact that people call up,
00:01:40.26\00:01:42.26
matter of fact, last week,
00:01:42.30\00:01:43.83
someone calls on a phone,
they tried our chicken patty,
00:01:43.87\00:01:45.57
our fish patties.
00:01:45.60\00:01:46.94
Oh, yeah.
00:01:46.97\00:01:48.30
They were like,
"Girl, I can't believe that."
00:01:48.34\00:01:50.37
I know. I know.
They were talking to her.
00:01:50.41\00:01:52.44
Girl, now, true
they are talking to you.
00:01:52.47\00:01:54.24
You know, so bottom line
is that you know, you wait,
00:01:54.28\00:01:57.01
we got a lot of
ingredients here for this first,
00:01:57.05\00:01:58.51
what are we going to
be doing and you gonna see
00:01:58.55\00:02:00.32
but try and match all
these things together.
00:02:00.35\00:02:01.85
Those of you out there
who really like to cook a lot,
00:02:01.88\00:02:03.62
you're gonna be like,
00:02:03.65\00:02:04.99
aha, that works,
'cause that what I do.
00:02:05.02\00:02:06.35
I need those recipes.
00:02:06.39\00:02:07.72
That's what I do
when I see people do
00:02:07.76\00:02:09.09
programs, cooking programs.
00:02:09.12\00:02:10.46
Yes.
00:02:10.49\00:02:11.83
I'm staring real
hard at their recipe.
00:02:11.86\00:02:13.23
And did you get
your paper and pen out?
00:02:13.26\00:02:15.66
No, sometime I could just
look at it and I can tell.
00:02:15.70\00:02:18.03
Yeah, moment I can tell,
she could look at a recipe,
00:02:18.07\00:02:20.20
she will say to me, Curtis,
no, that's not gonna work.
00:02:20.24\00:02:23.54
Okay, that will work,
no that's not gonna work.
00:02:23.57\00:02:25.77
I've been in for a long
time. Yeah, a long time.
00:02:25.81\00:02:27.48
And so that makes a
big difference also,
00:02:27.51\00:02:28.84
but you know,
00:02:28.88\00:02:30.21
we got quite a
bit on this program
00:02:30.25\00:02:31.58
that I'm so excited about.
00:02:31.61\00:02:32.95
Because one of
the very first ones
00:02:32.98\00:02:34.32
we're gonna be
doing is a seitan,
00:02:34.35\00:02:36.48
which is one of our
substitutes for meat
00:02:36.52\00:02:38.35
that we're gonna be using,
00:02:38.39\00:02:39.72
so let's go to the first recipe.
00:02:39.75\00:02:41.69
Okay, let's do it.
00:02:41.72\00:02:43.06
All right, seitan
stir fry over rice.
00:02:43.09\00:02:45.86
It calls for:
00:02:45.89\00:02:47.23
Okay,
00:03:34.38\00:03:35.71
that's a lot of ingredients
going into this recipe.
00:03:35.74\00:03:37.95
I know, they say,
you gosh to be kidding.
00:03:37.98\00:03:40.38
You gosh to be kidding.
00:03:40.42\00:03:41.75
All that's gonna go in there.
00:03:41.78\00:03:43.12
That's new terminology?
You gosh to be kidding.
00:03:43.15\00:03:44.49
Our thing is that we
really want to make this,
00:03:44.52\00:03:46.72
oh, taste real good.
00:03:46.76\00:03:48.09
Okay.
00:03:48.12\00:03:49.46
Not that's not the Satan.
00:03:49.49\00:03:51.59
Let's talk about that
because that may be a new term.
00:03:51.63\00:03:54.16
And people may
not even understand
00:03:54.20\00:03:56.13
or even heard of,
00:03:56.16\00:03:58.13
what is,
00:03:58.17\00:03:59.50
what in the world is seitan?
00:03:59.53\00:04:00.87
Okay.
00:04:00.90\00:04:02.24
So let's talk about that.
00:04:02.27\00:04:03.61
First of all,
00:04:03.64\00:04:04.97
you know that there's a lot
of alternatives on a market.
00:04:05.01\00:04:06.51
By the way,
00:04:06.54\00:04:07.88
seitan is actually nothing
more than vital wheat gluten.
00:04:07.91\00:04:09.91
Oh, okay.
00:04:09.94\00:04:11.28
And they actually
just add water to it
00:04:11.31\00:04:12.65
and different seasonings to it
00:04:12.68\00:04:14.02
and when you do that, it
comes up with the seitan.
00:04:14.05\00:04:16.18
Now, you can purchase it
00:04:16.22\00:04:18.09
or those of you know on
our Abundant Living show before
00:04:18.12\00:04:20.79
we've actually
made seitan on a set.
00:04:20.82\00:04:22.86
Sometime I make it ahead of time
00:04:22.89\00:04:24.23
and when I make
it ahead of time,
00:04:24.26\00:04:25.59
I just make it up
and then I freeze it
00:04:25.63\00:04:27.33
in the freezer and take it down,
00:04:27.36\00:04:28.70
I can make sausage out
of it, steak, modified steak
00:04:28.73\00:04:31.17
and strips all
kinds of stuff out of it.
00:04:31.20\00:04:32.93
Okay.
00:04:32.97\00:04:34.30
And today, Curtis,
00:04:34.34\00:04:35.74
I've already have it
made up and I made it.
00:04:35.77\00:04:39.27
You made it from
vital wheat gluten?
00:04:39.31\00:04:41.31
Yes, I did, vital wheat gluten
and the more you put into it,
00:04:41.34\00:04:43.75
all your seasonings
go into the flour mix
00:04:43.78\00:04:46.25
before the water is added
00:04:46.28\00:04:47.82
and then it
actually cooks on its own.
00:04:47.85\00:04:49.18
Now, the vital wheat gluten
at any regular food store?
00:04:49.22\00:04:51.72
That's in all your
grocery stores now, uh-huh.
00:04:51.75\00:04:53.52
And check it, check
it, check it, smell it.
00:04:53.56\00:04:56.66
Okay, yes.
00:04:56.69\00:04:58.06
So, it's all, you
seasoned already, you made or?
00:04:58.09\00:05:00.30
Or you put the seasoning,
00:05:00.33\00:05:01.66
now the seasoning
is gonna go in here.
00:05:01.70\00:05:03.03
You're getting ready to
make the seasoning up though.
00:05:03.06\00:05:04.43
Okay. Oh, okay, so.
00:05:04.47\00:05:05.80
So, yes, guess what we got?
00:05:05.83\00:05:07.17
Over there, you gonna
take your top off there.
00:05:07.20\00:05:08.54
Yeah, I like
this. I know you do.
00:05:08.57\00:05:10.21
It looks like it's
playful, it's colorful.
00:05:10.24\00:05:11.61
But it's not.
00:05:11.64\00:05:12.97
But it would
take your pinky off.
00:05:13.01\00:05:16.48
Don't play, so okay.
00:05:16.51\00:05:17.91
So, what you're going to do
00:05:17.95\00:05:19.28
is just gonna
chop it up a little bit
00:05:19.31\00:05:20.65
and you gonna put in
there and while he's doing that,
00:05:20.68\00:05:22.42
I'm just gonna go ahead
and start slicing up seitan.
00:05:22.45\00:05:24.79
I'm gonna slice it up
00:05:24.82\00:05:26.15
'cause you don't
actually put this
00:05:26.19\00:05:27.52
in the recipe itself.
00:05:27.56\00:05:28.89
Okay, very good.
00:05:28.92\00:05:30.26
When you do this, Curtis,
00:05:30.29\00:05:31.63
one of the things that you
know, I already seasoned it,
00:05:31.66\00:05:33.29
but because what
you're doing right now,
00:05:33.33\00:05:34.96
you're actually
making a seasoning
00:05:35.00\00:05:36.73
that's gonna be sitting in there
00:05:36.77\00:05:38.10
for the seitan to marinate in.
00:05:38.13\00:05:39.77
Okay, so now,
00:05:39.80\00:05:41.40
that's been
seasoned overnight or...?
00:05:41.44\00:05:43.54
No, it's actually in the
recipe when I make it up.
00:05:43.57\00:05:45.34
Oh, when you make it up
00:05:45.37\00:05:46.71
and then you put the
seasonings in already.
00:05:46.74\00:05:48.08
Yep, yep. Okay.
00:05:48.11\00:05:49.44
Now put this in here now?
00:05:49.48\00:05:50.81
You're gonna put that in.
00:05:50.85\00:05:52.18
All right. Okay, be careful.
00:05:52.21\00:05:53.55
Okay, it's kind of
small one right here.
00:05:53.58\00:05:55.88
That's a small one.
00:05:55.92\00:05:57.25
Okay.
00:05:57.29\00:06:00.49
All right,
everything in there and...
00:06:00.52\00:06:02.62
And then you're going to
go ahead and add the ginger,
00:06:02.66\00:06:04.26
teaspoon of ginger there.
00:06:04.29\00:06:05.76
Okay, ginger going in. Okay.
00:06:05.79\00:06:07.20
And you're gonna go
ahead and put the garlic in.
00:06:07.23\00:06:09.03
Okay, garlic.
00:06:09.06\00:06:10.63
Okay.
00:06:10.67\00:06:12.00
And there's
some garlic, hold up,
00:06:12.03\00:06:13.54
let me get you
your little spatula.
00:06:13.57\00:06:14.90
I got it, Baby.
Yeah. You got it?
00:06:14.94\00:06:16.34
Okay, so make sure
all that goes in there.
00:06:16.37\00:06:17.97
Okay. Alrighty.
00:06:18.01\00:06:19.44
Now I don't remember
you're making this for me.
00:06:19.47\00:06:21.71
Has it been a while or what?
00:06:21.74\00:06:25.21
Curtis, I make some of
the stuff up, you just.
00:06:25.25\00:06:26.58
You just can't keep up or...?
00:06:26.61\00:06:28.02
That's been good, I
mean, if you did, it was good.
00:06:28.05\00:06:30.99
I don't remember it being bad.
00:06:31.02\00:06:33.05
Thank you.
00:06:33.09\00:06:34.42
And then it's all or
just gonna spin it now.
00:06:34.46\00:06:35.79
Go ahead on, is
that all of that set.
00:06:35.82\00:06:37.56
Yeah, go ahead.
00:06:37.59\00:06:38.93
Okay, but let me do this Babe,
00:06:38.96\00:06:40.30
I'm gonna use this
anyway because I'd like to
00:06:40.33\00:06:41.66
just kind of instead of
having all in one place on here.
00:06:41.70\00:06:43.90
Oh, okay.
00:06:43.93\00:06:45.27
Kind of move them
around a little bit.
00:06:45.30\00:06:46.63
Okay.
00:06:46.67\00:06:48.00
Okay, okay.
00:06:48.04\00:06:49.37
All right, now go
ahead and put that on.
00:06:49.40\00:06:50.74
Spin it? Mm-hmm.
00:06:50.77\00:06:52.11
Okay, now, what you're doing
00:06:55.78\00:06:57.78
is you're actually
making the marinate
00:06:57.81\00:06:59.21
that this would actually be
in but you know, because of...
00:06:59.25\00:07:01.62
Spatula. Okay. There you go.
00:07:01.65\00:07:03.32
We're gonna just make up that
00:07:03.35\00:07:05.19
so you can just kind of see
00:07:05.22\00:07:06.82
what the
combination of the seasoning is.
00:07:06.86\00:07:08.62
If you buy the
seitan already in the store,
00:07:08.66\00:07:10.76
it just comes nothing more
00:07:10.79\00:07:12.13
than just a vital
wheat gluten and water,
00:07:12.16\00:07:14.36
didn't have any
seasoning or anything with it.
00:07:14.40\00:07:16.13
So in order for you
to actually season up,
00:07:16.16\00:07:18.23
you are actually using
these different combinations.
00:07:18.27\00:07:20.70
So you can have a nice flavor.
00:07:20.74\00:07:22.37
Remember now, we're
actually gonna have this
00:07:22.40\00:07:24.14
in the place of meat.
00:07:24.17\00:07:25.91
So we got to fool them.
00:07:25.94\00:07:27.31
Yeah, okay.
00:07:27.34\00:07:28.68
Put it in. One more time or...?
00:07:28.71\00:07:30.05
No, no, go ahead and
you can put soy sauce in.
00:07:30.08\00:07:31.41
Okay.
00:07:31.45\00:07:32.78
And go ahead and
put your sugar in, okay.
00:07:32.81\00:07:34.15
And while you're
getting all that together,
00:07:34.18\00:07:35.52
I am gonna move my meat forward.
00:07:35.55\00:07:36.89
And sugar's going in.
00:07:36.92\00:07:38.82
You want me to spin
this around again or...?
00:07:38.85\00:07:40.82
You got sugar in
already, Babe? Yeah.
00:07:40.86\00:07:42.19
Okay, you got sugar in. Okay.
00:07:42.22\00:07:43.86
No, that's the
sugar there, Babe.
00:07:43.89\00:07:45.86
Oh, okay now...
00:07:45.89\00:07:47.23
Okay, I put in something now.
00:07:47.26\00:07:49.56
Okay, now, what is this?
00:07:49.60\00:07:51.63
Is this salt? That's the salt.
00:07:51.67\00:07:53.00
Okay, now, the
salt is already in,
00:07:53.03\00:07:54.67
okay, so,
00:07:54.70\00:07:56.97
I guess it doesn't really
matter in a sequence, right?
00:07:57.01\00:07:58.91
Not really.
00:07:58.94\00:08:00.28
So this is the Florida crystals.
00:08:00.31\00:08:01.64
That's the Florida crystals,
00:08:01.68\00:08:03.01
and why don't you talk about
what that is, Florida crystals.
00:08:03.04\00:08:04.61
It's less processed
than regular cane sugar.
00:08:04.65\00:08:07.38
So, Florida crystals,
that's all I know about that
00:08:07.42\00:08:10.49
because that's your
department not mine,
00:08:10.52\00:08:12.69
now that's where I stop,
they're Florida crystals.
00:08:12.72\00:08:14.92
Okay, go ahead
and move that around
00:08:14.96\00:08:16.32
if you want to for one second,
00:08:16.36\00:08:18.76
that usually I
pause it for a few minute
00:08:18.79\00:08:20.13
but you're good, you're good.
00:08:20.16\00:08:23.90
No, I wasn't prepared
for the Florida crystal.
00:08:23.93\00:08:25.97
You weren't prepared for that?
00:08:26.00\00:08:27.34
That's all I know, Honey.
00:08:27.37\00:08:28.70
You never know
where I'm gonna come from.
00:08:28.74\00:08:30.07
Yeah, I don't, so
I just did my toast.
00:08:30.11\00:08:31.44
Should be long enough, okay.
00:08:31.47\00:08:32.81
All right, go ahead,
00:08:32.84\00:08:34.18
and we're now gonna
put the lime juice in.
00:08:34.21\00:08:35.54
Okay, lime juice.
00:08:35.58\00:08:36.91
And also, we're
gonna go ahead and put in
00:08:36.95\00:08:38.28
just a tad bit of the pepper,
00:08:38.31\00:08:40.32
red pepper flakes.
00:08:40.35\00:08:41.68
Just a nice little kick.
00:08:41.72\00:08:43.05
Just a little
bit. Just a little bit.
00:08:43.08\00:08:44.42
Now you don't have
to have it in there
00:08:44.45\00:08:45.79
if you don't want in there.
00:08:45.82\00:08:47.16
But I'm telling you,
00:08:47.19\00:08:48.52
in order for it all
to come out together,
00:08:48.56\00:08:49.89
you want to make
sure that you pick up
00:08:49.92\00:08:51.26
all the ingredients
that we're actually using.
00:08:51.29\00:08:52.63
Okay. Alrighty. All right.
00:08:52.66\00:08:54.00
Now spin it around a little bit?
00:08:54.03\00:08:55.36
Spin it around a
little bit more there
00:08:55.40\00:08:56.73
and then we're
bringing that to a halt.
00:08:56.77\00:08:58.10
I'm gonna meanwhile...
00:08:58.13\00:08:59.47
Okay.
00:09:00.64\00:09:01.97
Now, let me just
say this right now
00:09:02.00\00:09:04.01
because I know that they're
probably checking this out.
00:09:04.04\00:09:07.01
What we want to do is this,
Curtis, I'm gonna go ahead on
00:09:07.04\00:09:08.51
'cause we got some
other things to do here.
00:09:08.54\00:09:10.31
I'm gonna go ahead and put this
in to that bowl right there.
00:09:10.35\00:09:14.02
In this bowl here?
00:09:14.05\00:09:15.38
Oh, okay. Just
put it all in there.
00:09:15.42\00:09:17.92
Yay, yeah. All right.
00:09:17.95\00:09:19.49
And you're gonna
take that marinate
00:09:19.52\00:09:21.76
and put that marinate, yeah.
00:09:21.79\00:09:23.79
Can I drizzle?
00:09:23.83\00:09:25.39
Okay, you want to
drizzle? I just want to drizzle.
00:09:25.43\00:09:27.06
Just go ahead and drizzle, Babe.
00:09:27.10\00:09:28.43
Can I drizzle, Baby?
00:09:28.46\00:09:29.80
Go drizzle. Okay.
00:09:29.83\00:09:31.17
Okay. All right.
00:09:31.20\00:09:32.53
He's gonna drizzle.
00:09:32.57\00:09:33.90
He was dying to
drizzle so he's drizzling.
00:09:33.94\00:09:35.27
I mean, we're
not dying to drizzle
00:09:35.30\00:09:36.64
but I am gonna drizzle, yeah.
00:09:36.67\00:09:38.01
That is drizzling.
00:09:38.04\00:09:39.37
Drizzling.
00:09:39.41\00:09:40.74
It's just a close up?
00:09:40.78\00:09:42.11
Yeah, 'cause normally
this is high tech here.
00:09:42.14\00:09:43.48
Drizzle on, drizzle on.
00:09:43.51\00:09:44.85
Yeah, drizzle, okay.
00:09:44.88\00:09:46.21
Yeah. Yay, yeah.
00:09:46.25\00:09:47.58
No instructions, no
manual, just drizzle.
00:09:47.62\00:09:48.95
There we go.
00:09:48.98\00:09:50.32
And get all the
goodies out, Baby.
00:09:50.35\00:09:51.69
Okay.
00:09:51.72\00:09:53.05
You got your
little spatula over there.
00:09:53.09\00:09:54.42
Spatula over there, yeah,
00:09:54.46\00:09:55.79
and I could smell
the seasonings here.
00:09:55.82\00:10:00.80
Get all the goodies out here.
00:10:00.83\00:10:04.07
Oh, this gonna be good, Baby.
00:10:04.10\00:10:05.43
I know, you
know what I'm saying.
00:10:05.47\00:10:06.80
I'm gonna enjoy this one.
00:10:06.84\00:10:08.17
You know what I'm saying.
00:10:08.20\00:10:09.54
Yeah, I almost
stayed married to you,
00:10:09.57\00:10:10.91
I'll tell you what.
00:10:10.94\00:10:12.27
Okay, you know my
bread and water is short.
00:10:12.31\00:10:13.64
Okay, so while it's short,
can you take the spatula...
00:10:13.68\00:10:16.54
Can take the spatula
and just kind of, you know,
00:10:16.58\00:10:18.15
just kind of, you could fold it.
00:10:18.18\00:10:19.58
Oh, can I fold?
00:10:19.61\00:10:20.95
You go ahead
and do some folding.
00:10:20.98\00:10:22.32
This is a...
00:10:22.35\00:10:23.69
Oh, well, I don't
know how good I'm folding?
00:10:23.72\00:10:25.62
You're doing a good job.
00:10:25.65\00:10:26.99
Okay, yeah.
00:10:27.02\00:10:28.36
Well, they really
close up on me too.
00:10:28.39\00:10:29.82
Yeah, they got.
00:10:29.86\00:10:31.19
Yeah, okay.
00:10:31.23\00:10:32.73
I think that the knife I
have is playing around with me.
00:10:32.76\00:10:35.00
Okay.
00:10:35.03\00:10:36.36
So let me use your knife
00:10:36.40\00:10:37.73
and see whether
you have a better.
00:10:37.77\00:10:39.10
I want to counter
so I can start folding.
00:10:39.13\00:10:40.47
You have finished folding it?
00:10:40.50\00:10:41.84
Yeah, with the cameras
off and I'll start folding.
00:10:41.87\00:10:43.20
Okay.
00:10:43.24\00:10:44.57
And I tell you what
I want you to do now.
00:10:44.61\00:10:45.94
If you will go
head on, you got your,
00:10:45.97\00:10:47.38
you have quite a
bit of stuff over there.
00:10:47.41\00:10:48.91
So just kind of
put that together,
00:10:48.94\00:10:50.41
I need to use
this cutting board.
00:10:50.45\00:10:51.78
Oh, okay.
00:10:51.81\00:10:53.15
Yeah, I need the blender again?
00:10:53.18\00:10:54.52
No, you're not gonna
use the blender anymore,
00:10:54.55\00:10:55.88
we're finished with that.
00:10:55.92\00:10:57.25
Okay. All right.
00:10:57.29\00:10:58.62
And then you can go head on,
I already got the peppers done.
00:10:58.65\00:11:00.79
I'm getting the onions done.
00:11:00.82\00:11:03.76
Put this away here.
00:11:03.79\00:11:05.13
Give us a little bit more room.
00:11:05.16\00:11:08.53
We're gonna use these onions
00:11:08.56\00:11:09.90
and we're going to chop them up.
00:11:09.93\00:11:11.27
And so that's marinating.
00:11:14.24\00:11:15.97
Okay, that's marinating.
00:11:16.00\00:11:18.37
This gives so much flavor
00:11:18.41\00:11:21.48
to this seitan.
00:11:21.51\00:11:24.21
Okay.
00:11:24.25\00:11:25.58
Okay, now you can
go ahead on, Baby.
00:11:25.61\00:11:27.55
Okay, let's go
ahead and wipe that off.
00:11:27.58\00:11:30.52
There you go, wiped it off.
00:11:30.55\00:11:32.22
Okay. Okay.
00:11:32.25\00:11:33.82
And then we just
gonna have you...
00:11:33.86\00:11:36.26
We got some green
onions, it goes in this.
00:11:36.29\00:11:38.86
Put that there.
00:11:38.89\00:11:40.36
I'm gonna chop these up.
00:11:40.40\00:11:42.26
Yeah, you want to do that?
00:11:42.30\00:11:43.63
Yeah, chop them up.
00:11:43.67\00:11:45.00
Okay.
00:11:45.03\00:11:46.37
A little bit farther than that.
00:11:50.24\00:11:51.57
Oh, okay.
00:11:51.61\00:11:52.94
And this one I love
00:11:52.97\00:11:54.38
because this is
where we actually gonna do
00:11:54.41\00:11:56.41
some wok cooking.
00:11:56.44\00:11:58.21
Gonna move that over.
00:11:58.25\00:12:00.15
That's gonna go over.
00:12:00.18\00:12:04.55
We got enough of that.
00:12:04.59\00:12:07.49
We got enough of this.
00:12:07.52\00:12:08.96
That's good, Baby.
00:12:08.99\00:12:10.33
Okay. That's fine, yes.
00:12:10.36\00:12:11.69
All right, this is going on?
00:12:11.73\00:12:13.13
That's gonna go into...
00:12:13.16\00:12:14.50
Oh, you know
what I want you to do.
00:12:14.53\00:12:15.86
I'll tell you
what I want you to do.
00:12:15.90\00:12:17.23
I want you to go
ahead and put that in here
00:12:17.27\00:12:18.60
because we're going to
actually cut some more stuff up,
00:12:18.63\00:12:19.97
so let's go ahead and
slide that in there for me.
00:12:20.00\00:12:21.34
All right.
00:12:21.37\00:12:24.01
Now you said, now you made
this from vital wheat gluten,
00:12:24.04\00:12:26.78
but you can get...
00:12:26.81\00:12:28.14
Oop, you can get the
seitan already made up.
00:12:28.18\00:12:31.08
Eight ounce, it comes
at eight ounce packages.
00:12:31.11\00:12:32.65
Okay, already seasoned too?
00:12:32.68\00:12:34.42
No, no.
00:12:34.45\00:12:35.98
You have to season it.
00:12:36.02\00:12:37.35
Okay.
00:12:37.39\00:12:38.72
You have to season it.
I think that's my feeling.
00:12:38.75\00:12:40.26
Okay. All right.
00:12:40.29\00:12:41.62
Now what you're going
to do at this point is
00:12:41.66\00:12:43.53
go head on and
chop up your onions,
00:12:43.56\00:12:44.89
'cause we getting all this fresh
00:12:44.93\00:12:46.26
so we can go on this wok, okay.
00:12:46.29\00:12:47.63
I'm gonna move my wok over.
00:12:47.66\00:12:50.57
All right, and we
are going to turn it on.
00:12:50.60\00:12:53.80
So you basically
have all of our stuff
00:12:58.81\00:13:01.28
that we want to
use in this, okay.
00:13:01.31\00:13:05.41
So now this can be
used in a place of meat,
00:13:05.45\00:13:09.55
a ground beef or...?
00:13:09.58\00:13:11.55
Well, not ground beef...
00:13:11.59\00:13:12.92
Anything you try and
do, well, every now...
00:13:12.95\00:13:14.29
In place of what?
00:13:14.32\00:13:15.66
It's going to be
like a, like a steak
00:13:15.69\00:13:17.03
almost like steak strips.
00:13:17.06\00:13:18.39
Okay.
00:13:18.43\00:13:19.76
Just going to be
used this particular one.
00:13:19.79\00:13:21.13
I also have grounded up
and added seasoning to it
00:13:21.16\00:13:23.57
and turn it into
meatballs and also meat loaf.
00:13:23.60\00:13:26.47
Okay.
00:13:26.50\00:13:27.84
It is so versatile.
00:13:27.87\00:13:29.20
You can use a lot of things
but you can use with seitan.
00:13:29.24\00:13:31.67
It's gonna take
the place of meat.
00:13:31.71\00:13:33.04
So whatever you want
to use it, ground beef,
00:13:33.07\00:13:34.98
meatloaves, meat
patties, meatballs.
00:13:35.01\00:13:38.45
I will say this, it
has a nice mouth feel,
00:13:38.48\00:13:41.48
a nice texture.
00:13:41.52\00:13:42.95
And so when people bite into it,
00:13:42.98\00:13:44.52
you get that mouth feel
of meat, the texture of it.
00:13:44.55\00:13:47.62
You know, mouth
feel in the game.
00:13:47.66\00:13:49.56
All right, we're
getting that wok warmed up.
00:13:49.59\00:13:50.93
Okay.
00:13:50.96\00:13:52.29
And what I'm gonna do is
I'm gonna go ahead and put in
00:13:52.33\00:13:54.60
some of the oil.
00:13:54.63\00:13:56.16
All right.
00:13:56.20\00:13:57.53
And we're using
peanut oil in this recipe
00:13:57.57\00:14:02.40
and we're
getting our spatula out.
00:14:02.44\00:14:06.24
Come on.
00:14:06.27\00:14:07.98
I think the camera crews there,
00:14:08.01\00:14:09.34
they're getting
kind of happy here.
00:14:09.38\00:14:11.31
That food start
going into the wok.
00:14:11.35\00:14:14.32
Yeah, you start salivating.
00:14:14.35\00:14:16.12
All right.
00:14:16.15\00:14:17.49
We're going to go ahead
and start the red peppers in.
00:14:17.52\00:14:19.45
And we're going to go ahead on
and get those onions going on.
00:14:19.49\00:14:24.33
This is a
regular onion and I love.
00:14:24.36\00:14:29.00
And the thing I
like about the wok
00:14:29.03\00:14:30.37
is that it
doesn't take a long time.
00:14:30.40\00:14:31.73
I think we got
everything chopped up
00:14:31.77\00:14:33.10
that we want to use in that.
00:14:33.13\00:14:34.47
Yeah, I think so.
Gonna turn up just a tad bit.
00:14:34.50\00:14:36.30
All right, we got
the seitan ready to go.
00:14:36.34\00:14:38.51
I've got the
spinach in two places.
00:14:38.54\00:14:42.48
I have two cups of spinach
00:14:42.51\00:14:44.11
we're gonna be
putting in with the mixture,
00:14:44.15\00:14:45.51
and then we're gonna let
that kind of wilt a little bit,
00:14:45.55\00:14:47.48
and then we're gonna
put the last one in as well.
00:14:47.52\00:14:49.28
Okay, so this is a nice
one and we set over brown rice.
00:14:49.32\00:14:53.25
Oh, yeah, you can
serve over brown rice
00:14:53.29\00:14:54.79
or you can serve over noodles.
00:14:54.82\00:14:56.83
It's your
choice, it's your choice.
00:14:56.86\00:14:58.66
All right, okay. All right.
00:14:58.69\00:15:01.03
So that's getting itself ready.
00:15:01.06\00:15:03.16
Now this will go in last?
00:15:03.20\00:15:04.73
It's all gonna go in
last because remember,
00:15:04.77\00:15:06.10
it's just marinating.
00:15:06.13\00:15:07.47
It's still sitting,
yeah. It's still marinating.
00:15:07.50\00:15:09.00
Yes, okay. Okay.
00:15:09.04\00:15:10.37
All right.
00:15:10.41\00:15:11.74
So we now gonna go ahead on.
00:15:11.77\00:15:13.11
Let's go and add
in the green onions.
00:15:13.14\00:15:15.04
Okay.
00:15:15.08\00:15:16.41
Now here comes where
all the colors coming in.
00:15:16.44\00:15:17.91
There you go.
00:15:17.95\00:15:19.28
You're doing a
wonderful job too by the way.
00:15:22.08\00:15:23.65
Thank you. Thank you.
00:15:23.69\00:15:25.45
Thank you for
allowing me to help you.
00:15:25.49\00:15:29.19
Okay.
00:15:29.22\00:15:31.46
Broccoli would be next or what?
00:15:31.49\00:15:33.56
Yeah, the
broccoli is gonna go in.
00:15:33.60\00:15:37.40
Now, did any of
these ingredients
00:15:37.43\00:15:39.63
come from our garden
00:15:39.67\00:15:41.24
'cause you know
people may not know this
00:15:41.27\00:15:43.47
but we do have a garden.
00:15:43.51\00:15:45.67
We have a garden.
00:15:45.71\00:15:47.04
Four by eight garden.
00:15:47.08\00:15:48.41
Yes, we have
tomatoes and cucumbers
00:15:48.44\00:15:51.51
and you name it so,
00:15:51.55\00:15:53.25
but so none of
this comes from there?
00:15:53.28\00:15:54.62
We got to place onions, not,
00:15:54.65\00:15:55.98
the green onions
coming from that.
00:15:56.02\00:15:57.35
This green, yeah,
they came in from there.
00:15:57.39\00:15:59.49
Also we're gonna be using
the bay leaf in a little bit.
00:15:59.52\00:16:01.39
That's coming from here as well.
00:16:01.42\00:16:02.86
Let's do this. Let's go head on.
00:16:02.89\00:16:04.23
I mean, I know that
this will be like 25 minutes
00:16:04.26\00:16:06.59
but just pretend like it's 25,
00:16:06.63\00:16:07.96
it's gonna be little bit longer.
00:16:08.00\00:16:09.33
Let's go ahead and
put that on in, Babe.
00:16:09.36\00:16:10.70
And I don't want
the... This is 3ABN time.
00:16:10.73\00:16:12.20
Yeah, here we go. Here we go.
00:16:12.23\00:16:13.57
I got this, Baby.
00:16:13.60\00:16:14.94
Okay, you can use that.
00:16:14.97\00:16:16.30
Time go by fast at 3ABN.
00:16:22.08\00:16:25.11
You know what I'm saying.
00:16:25.15\00:16:26.48
That's what I'm
saying. Only here.
00:16:26.51\00:16:27.85
Only here.
00:16:27.88\00:16:29.22
Got Debary, only
here do you have anything
00:16:29.25\00:16:31.65
where you can
actually work so fast.
00:16:31.69\00:16:33.56
I don't think she can
answer right now though.
00:16:33.59\00:16:34.92
She can't answer
right now, she's working.
00:16:34.96\00:16:36.36
Yeah, after the show, yeah.
00:16:36.39\00:16:37.73
She's working. She's working.
00:16:37.76\00:16:39.09
And then I noticed also
another person came in too,
00:16:39.13\00:16:41.46
to help us out today.
00:16:41.50\00:16:43.10
And that's on, is she
summer, winter, fall, spring?
00:16:43.13\00:16:48.00
Summer. Summer, yeah.
00:16:48.04\00:16:49.37
Oh, yeah, yeah. Summer, yeah.
00:16:49.40\00:16:50.74
Okay, yeah one of those seasons.
00:16:50.77\00:16:52.21
Okay, we're gonna go
ahead and put the broccoli in.
00:16:52.24\00:16:56.68
This is getting good,
00:16:56.71\00:16:58.95
we're just turning
it and sauteing it.
00:16:58.98\00:17:02.85
Is this a
beautiful picture or what?
00:17:02.88\00:17:04.29
Now what are we
gonna do with this, Honey?
00:17:04.32\00:17:05.65
I'm not gonna use it
00:17:05.69\00:17:07.02
'cause I was gonna
use, but we got enough.
00:17:07.06\00:17:08.39
Oh, those are
just leftovers, huh.
00:17:08.42\00:17:09.76
We got enough, yes. Okay.
00:17:09.79\00:17:11.23
All right.
00:17:11.26\00:17:14.33
And it's only
taken a few minutes,
00:17:14.36\00:17:15.70
you know, we're using the wok,
we're trying to cut back on...
00:17:15.73\00:17:18.17
You remember, we're not,
00:17:18.20\00:17:19.53
we're trying to get
away from a lot of the fats
00:17:19.57\00:17:21.40
and also you know, the meat
00:17:21.44\00:17:23.51
that has the fats
and stuff in them.
00:17:23.54\00:17:25.04
At this point, I'm
gonna go ahead and put in,
00:17:25.07\00:17:26.98
just put a couple
handfuls of that first,
00:17:27.01\00:17:28.78
this is the wilted, we're
gonna actually cause it to wilt
00:17:28.81\00:17:31.45
as we were actually
cooking it and moving around.
00:17:31.48\00:17:34.42
Spinach so good.
00:17:34.45\00:17:35.78
Okay, come on, put some more in.
00:17:35.82\00:17:37.15
Oh, a little bit more? Uh-huh.
00:17:37.19\00:17:38.52
Okay. Okay.
00:17:38.55\00:17:41.16
We use the rest of this?
00:17:41.19\00:17:42.52
Yep, go ahead and
put the rest of it in.
00:17:42.56\00:17:45.63
Okay.
00:17:45.66\00:17:47.00
Okay. Alrighty.
00:17:47.03\00:17:48.66
And you can see
that we're just about,
00:17:48.70\00:17:50.13
it's actually
getting itself together,
00:17:50.17\00:17:51.90
and we're gonna take a break
00:17:51.93\00:17:53.27
because when we come back,
00:17:53.30\00:17:54.64
and later on, you're going
to see the finished product
00:17:54.67\00:17:56.34
because we still have to
put the rest of spinach in,
00:17:56.37\00:17:58.67
but I got some
more stuff to show you.
00:17:58.71\00:18:00.28
Oh, more recipes. Oh,
yeah. Oh, yeah. Oh, yeah.
00:18:00.31\00:18:02.61
As a matter of
fact, the next one
00:18:02.64\00:18:04.25
is gonna be a
real interesting one
00:18:04.28\00:18:05.85
and it's gonna be
our garlic green beans.
00:18:05.88\00:18:10.59
And we're going to
go to the next recipe
00:18:10.62\00:18:13.05
right after the break.
00:18:13.09\00:18:14.42