Bonjour, Benvenuto!
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And welcome to Creative Cooking.
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My name is Nicole Braxton
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and I will be your tour guide
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as we travel the
world one bite at a time.
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Today's theme will
be live, love, and left.
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For the different
recipes that we'll be making,
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we will have a pesto,
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a Jamaican Me Crazy
fusion pasta, and polenta pizza.
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Now for our pesto, some
of the ingredients include...
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So to get us started,
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we're going to take
some fresh basil leaves,
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and we're going to put
it into a food processor.
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Okay.
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So we'll put some basil.
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Actually, we'll
also put some garlic...
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some nutritional yeast flakes.
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And now you will
take your walnuts
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and you'll add this
to the processor as well.
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Okay?
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Now you'll give this a blend.
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Okay.
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Now after that
has had some time,
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you can also
pulse it if you like.
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Let's just ensures
that everything mixes well.
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Next, you can
put in basil leaves.
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Okay.
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And basil is part
of the mint family,
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so it's really nice
if you're cooking dishes
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to add it later in your dish,
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so it doesn't
lose all of its flavor,
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and is able to effectively
accent the meals that you make.
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So now we're going to
put this in the processor.
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You can pulse it too.
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All right, last but not least,
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we're going to
take some olive oil
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and we'll pour it in.
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Okay.
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And for me, it says
salt to taste on the recipe.
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I do like to add
a little bit of salt
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to make sure it just accents
the flavors but not too much.
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So I'll add up like a
pinch or two of the salt,
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maybe one more pinch, and
then I will blend it again.
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Now depending on the type
of consistency and texture
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you like of your pesto,
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you can add more or less water,
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or olive oil, and you
can blend it more or less.
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For me, I like a
little bit chunky
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'cause we're going to add it
to one of my favorite dishes,
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Jamaican Me Crazy fusion pasta.
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So we're gonna take this out,
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and we have our pesto.
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We can put this
in the container,
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it's very quick and
simple, really enjoy this.
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When you smell it, the
aroma of basil is amazing.
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It's full of flavor. It's light.
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And what I like about pesto,
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you can put this on
top of toasted bread,
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you could put it on a baguette.
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You can do so
many things with this.
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And so, this recipe
can be a good addition
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to the next
dish that you create.
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All right, so this is what
it looks like when you're done.
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We have all the
colors coming out.
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It's really ripe and green.
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You can see the
basil, some garlic, walnuts,
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it's really great dish
to put in different recipes.
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All right, so that is our pesto.
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Now we're gonna get started
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on the Jamaican Me
Crazy fusion pasta.
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This recipe includes...
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So let's get started on
this delicious fusion pasta.
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So to start us off, we
have some diced onions,
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and we also have
some red bell peppers.
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Now you can use
olive oil as a base,
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but in previous episodes,
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you've heard me
to allude to the fact
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that you can
also cook with water.
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So I'd like to show
you how that's done.
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So we'll heat our skillet.
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You can also use the olive oil,
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but just in case
if you're curious
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how do you even cook with water.
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Let us experience this together.
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So I'm gonna take some
water, put it at the base.
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It's healthier
to cook with water
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because it's natural,
it doesn't add anything.
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You don't have to
worry about calories
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and different things like that.
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So we're gonna
take the chopped onions.
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We'll let it
heat up a little bit,
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then you put the
chopped onions in there.
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We'll also take
some garlic cloves,
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chop that up really quickly.
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Garlic is also a great thing
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that you can make
different health drinks out of.
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For example, you can
combine it with lemon, oranges,
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and mix it all
together in a blender,
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you can add some water in there,
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and it's a great
immune builder drink.
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You can also add ginger
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to make it a little
bit more fresh and potent.
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Ultimately, all
those ingredients help
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to build your immune system.
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And as we discussed
in the previous episode,
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it's important to
treat the cause first
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before you have to
deal with the effect.
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So by being preventative,
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incorporating
these healthy products
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within your food, in your diet,
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you'll be able
to go to the cause
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before there is an effect.
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And also manage the
cause if it's already there.
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So now we're
sauteing our onions.
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We have some garlic in there.
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Next, we are going to
put some red bell peppers.
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They're beautiful,
super rich in color,
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so we're gonna add that.
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Okay.
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Let these all saute.
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And as you can see
when you cook with water,
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it still has the same effect,
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in the sense that everything
is sauteing just fine.
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Okay.
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Now we will add some seasonings,
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but before then
we can add broccoli.
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And you might
want to dice it up,
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add as much
broccoli as you'd like.
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You can dice it up a little bit.
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And broccoli is a
great cruciferous vegetable
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to add to your stir
fries or your pastas.
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It has some elements
and protein inside of it,
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so it's great to
add to your dishes.
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So I'm just chopping this.
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And this all came about one day,
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I had some events going,
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but I had to cook dinner,
and I decided, all right.
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I love Italian food and
along with Italian food,
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I really love Asian food,
so I made this fusion dish.
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I combined both of
my loves in one meal,
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so that's why we call it
the Jamaican Me Crazy pasta
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'cause around the same time,
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I also went to a
Jamaican restaurant
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and I realize they
use similar flavors as I.
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So I realized with
the different coconut base
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'cause we're gonna
use some coconut milk,
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that's where the
Jamaican part comes from.
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It's more of an island
taste with the coconut milk,
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but it's a huge fusion pasta.
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So we're gonna put that in.
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You can add a little bit
more water or oil if you'd like
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when you're adding
the different veggies in.
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Can you hear the sizzling?
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Wow! And that smells great.
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Okay, so now I'm
going to add my mushrooms.
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We have some
portobello diced mushrooms.
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We'll put that in there.
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All right.
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So if you take a
look at the skillet,
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you can see all
the different colors.
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They're just beginning to saute.
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But it's a very healthy
dish and you can sense that,
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all plant-based and fresh,
combining the ingredients.
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Okay.
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And next we're gonna put
some chicken style seasoning.
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I will pour some
over it initially
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just to season the vegetables.
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Okay.
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Now, we'll just
toss this together,
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careful not to lose some.
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We'll just toss this together.
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And now, what you can do...
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This is the vegetable
portion of the recipe,
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and also you'll
boil your noodles
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so you can put
it into your dish.
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Now, one of the things
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that I want to tell you
is that you're in for a treat
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because as we're talking,
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currently I'm making our
last dish for this episode,
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so I'm really excited.
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I don't even want to tell
you, actually I did tell you.
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So I'm excited
for you to see it.
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It is a delicious
dish that has a unique base
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and it's actually
cooking as we speak.
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So stay tuned 'cause
you'll see what that dish is
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and what it looks like.
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All right, so I'm
sauteing my vegetables, okay.
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Very nice.
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And now what I want to do,
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I can put a little
pesto in there as well.
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Now, the pesto is great
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because along with
the different seasonings
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that we're going to put in,
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this just adds a whole
another element of flavor.
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It is just
powerful, it's pungent.
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Hold on.
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Wow! That's amazing.
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So fresh and delicious.
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And just
imagine the combination.
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This is really good.
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Okay, so now we're going to...
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We have some pesto
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and I just put a
little to coat the vegetables
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before I add our noodles in.
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Okay, so now I'm
gonna put our noodles.
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I use whole wheat.
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And when it comes to
different things, for example,
00:12:05.92\00:12:08.69
like diabetes and
other health concerns,
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it's better to use if you're
going to use pasta or rice,
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it's better to use something
that is more whole wheat
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from a whole wheat product.
00:12:20.17\00:12:21.80
So for example,
when you go to the store,
00:12:21.84\00:12:24.17
you may see whole
wheat bread and say,
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"Okay, cool, it's
brown, it's healthy.
00:12:25.91\00:12:28.94
Let's get it."
00:12:28.98\00:12:30.31
But the key thing
00:12:30.35\00:12:31.68
to pay attention is
the ingredient list.
00:12:31.71\00:12:34.92
When it says whole wheat,
00:12:34.95\00:12:36.28
it doesn't actually mean
that it has all the nutrients
00:12:36.32\00:12:38.92
as a typical
whole wheat dish would.
00:12:38.95\00:12:41.66
So you want to
look for the label,
00:12:41.69\00:12:44.03
it just needs to say
"Made from whole wheat flour."
00:12:44.06\00:12:48.10
Not enriched whole
wheat, whole wheat flour,
00:12:48.13\00:12:51.47
that's very, very important
00:12:51.50\00:12:53.74
because
essentially what enrich means
00:12:53.77\00:12:55.67
is they take all the nutrients
from the pasta or the bread,
00:12:55.70\00:13:01.28
and then they put it back in.
00:13:01.31\00:13:02.78
But when they put it back in,
00:13:02.81\00:13:04.51
they've already lost so many
vital nutrients that you need.
00:13:04.55\00:13:08.02
So pay attention to your labels
and look for whole wheat flour.
00:13:08.05\00:13:11.82
That's important.
00:13:11.85\00:13:13.19
It should be the
first ingredient.
00:13:13.22\00:13:14.62
But when you
start seeing enriched,
00:13:14.66\00:13:16.52
you might as well
just get some white bread,
00:13:16.56\00:13:17.89
just letting you know
00:13:17.93\00:13:19.26
because it doesn't
have the same nutrients
00:13:19.29\00:13:20.63
as the whole wheat flour.
00:13:20.66\00:13:22.20
So now we're just
stirring up our pasta.
00:13:22.23\00:13:26.97
Gonna turn the heat
down a little bit, okay.
00:13:27.00\00:13:30.47
Now, I'm going to add
00:13:34.04\00:13:36.91
some chicken style seasoning.
00:13:36.95\00:13:41.18
Sorry, this one.
00:13:41.22\00:13:42.62
And I'm going to add
some nutritional yeast flakes.
00:13:42.65\00:13:47.16
Nutritional yeast
flakes are really great.
00:13:47.19\00:13:49.79
They're full of nutrients.
00:13:49.82\00:13:52.29
They have the B12 that
helps with memory loss,
00:13:52.33\00:13:56.67
and they also have
essential amino acids.
00:13:56.70\00:14:00.34
It's the only one you
may have tuned in earlier
00:14:00.37\00:14:03.30
but it is the only,
it's one of the top things
00:14:03.34\00:14:07.31
that have all the
essential amino acids
00:14:07.34\00:14:09.84
that you need to make a protein.
00:14:09.88\00:14:11.31
So this is a great thing
00:14:11.35\00:14:12.85
to start
incorporating within your meals.
00:14:12.88\00:14:15.72
Nutritional yeast flakes.
00:14:15.75\00:14:17.15
And it has a cheesy taste,
00:14:17.19\00:14:19.99
so I like to add
that to my pasta dishes.
00:14:20.02\00:14:23.59
Next, I'm going to
add some coconut milk.
00:14:23.63\00:14:27.43
So I'll just pour
that in there like so.
00:14:27.46\00:14:31.10
And you could have the pesto
pasta without the coconut milk,
00:14:34.80\00:14:38.17
but you won't have the
Jamaican Me Crazy fusion pasta
00:14:38.21\00:14:41.48
but it's also delicious as well.
00:14:41.51\00:14:44.58
So I put the coconut
cream and coconut milk inside,
00:14:44.61\00:14:47.88
now I'm just stirring it.
00:14:47.92\00:14:49.25
I'm allowing all of
the different flavors
00:14:49.28\00:14:52.69
to marinate and become one
00:14:52.72\00:14:54.99
so we're just gonna
let that simmer little bit
00:14:55.02\00:14:57.23
on the low heat.
00:14:57.26\00:14:58.83
And then I will also put some
more nutritional yeast flakes.
00:14:58.86\00:15:03.70
So we season the
vegetables initially,
00:15:03.73\00:15:07.00
and now we also
want to make sure
00:15:07.04\00:15:09.27
as the pasta is added
that we season that as well.
00:15:09.30\00:15:13.07
It takes up a lot of flavor,
00:15:13.11\00:15:14.68
so I just want to make
sure we're portioning out
00:15:14.71\00:15:18.98
our different
spices and seasonings
00:15:19.01\00:15:22.38
for both the
vegetables and the pasta.
00:15:22.42\00:15:26.19
All right, so now I'm
going to put some garlic powder.
00:15:26.22\00:15:31.83
Okay.
00:15:31.86\00:15:34.46
And next, I'm going to
put some Italian seasoning.
00:15:34.50\00:15:37.67
I'm gonna
sprinkle this all over it.
00:15:37.70\00:15:40.27
Okay.
00:15:40.30\00:15:42.04
This is why it's called a fusion
00:15:42.07\00:15:43.87
'cause we have
some Italian influence,
00:15:43.91\00:15:46.47
some Jamaican influence,
00:15:46.51\00:15:49.94
all mixed together
which is my favorite.
00:15:49.98\00:15:52.11
And we're gonna
put some salt to taste.
00:15:52.15\00:15:57.49
All right.
00:15:57.52\00:16:03.09
And last but not least,
we're gonna let that stir.
00:16:03.12\00:16:06.66
Wow! That smells amazing.
00:16:06.70\00:16:10.93
Okay, I'm gonna put a little bit
00:16:10.97\00:16:12.30
more chicken style seasoning in.
00:16:12.33\00:16:15.20
And remember, as you cook,
00:16:15.24\00:16:17.61
make sure it meets your needs
00:16:17.64\00:16:19.14
and rectify it
to your taste buds.
00:16:19.17\00:16:22.51
So this is a great baseline
00:16:22.54\00:16:23.91
and I want to
challenge you to cook at home
00:16:23.95\00:16:26.65
because we can do
this together, all right.
00:16:26.68\00:16:29.78
So we'll take a
look at the pasta.
00:16:32.99\00:16:35.92
There we go.
00:16:35.96\00:16:39.13
Okay, so to finish it off,
00:16:39.16\00:16:44.27
I will put...
00:16:44.30\00:16:46.27
I'll squeeze some lemon
juice inside of the pasta.
00:16:46.30\00:16:51.47
So there we go.
00:16:51.51\00:16:53.71
This really accents it
and adds that unique taste.
00:16:53.74\00:16:59.95
That makes me crazy
00:16:59.98\00:17:01.38
when I try my Jamaican Me
Crazy fusion pasta, all right.
00:17:01.42\00:17:07.92
So it's done.
00:17:07.96\00:17:10.36
Take a look at it. This
is our finished product.
00:17:10.39\00:17:15.33
Okay, all right, so
for the next recipe,
00:17:15.36\00:17:19.37
like I said, it's been
baking as we have been talking,
00:17:19.40\00:17:22.50
we have our
delicious polenta pizza.
00:17:22.54\00:17:25.54
The ingredients include...
00:17:25.57\00:17:27.04
To start off our
amazing polenta pizza,
00:17:57.21\00:18:00.64
I'm going to put in
about three cups of water.
00:18:00.68\00:18:03.38
So right now it is boiling
and just let it boil at home.
00:18:03.41\00:18:07.25
The next thing I'll put in
is some chicken style seasoning
00:18:07.28\00:18:10.22
to give it a nice broth.
00:18:10.25\00:18:12.12
So I'll pour this in.
00:18:12.15\00:18:16.99
Okay.
00:18:17.03\00:18:19.49
And stir it a little bit.
00:18:19.53\00:18:20.96
Okay.
00:18:24.00\00:18:25.33
Now as it boils,
00:18:25.37\00:18:26.70
I'm going to put in
some polenta or cornmeal.
00:18:26.74\00:18:29.77
So I will let it boil
and as it is boiling...
00:18:29.80\00:18:33.78
I will slowly pour this in.
00:18:37.58\00:18:38.91
And what I really like
about this recipe, it's unique.
00:18:38.95\00:18:41.92
When it comes to pizza,
00:18:41.95\00:18:43.72
and let's say if
someone's gluten free,
00:18:43.75\00:18:45.62
there's lots of
different crusts that you make,
00:18:45.65\00:18:47.22
but what I like about the fact
that it's made out of cornmeal,
00:18:47.26\00:18:50.43
it just reminds me of
it being more plant-based
00:18:50.46\00:18:53.70
or more whole grain oriented,
and it's less processed,
00:18:53.73\00:18:57.83
as well as
something unique and fun.
00:18:57.87\00:18:59.50
This is Creative
Cooking after all.
00:18:59.53\00:19:01.50
So we're gonna
take this cornmeal
00:19:01.54\00:19:04.01
and we're gonna pour this in.
00:19:04.04\00:19:05.57
And as you pour,
00:19:05.61\00:19:06.94
you want to make sure
that you slowly whisk it in.
00:19:06.98\00:19:12.25
There you go.
00:19:12.28\00:19:18.85
And you want to make sure
00:19:18.89\00:19:20.36
it gets the consistency
that you're looking for.
00:19:20.39\00:19:26.09
I'm just gonna let that
keep boiling a little bit,
00:19:26.13\00:19:28.36
and I saved a little
mixture as it's boiling.
00:19:28.40\00:19:31.27
The other thing
that I like to do
00:19:31.30\00:19:32.83
because the polenta is
essentially the base of it,
00:19:32.87\00:19:37.34
it's important to make
sure it's seasoned well.
00:19:37.37\00:19:39.44
When you're making
your pizza at home,
00:19:39.47\00:19:41.01
you can
determine exactly how thick
00:19:41.04\00:19:43.78
or how thin you
would like your crust.
00:19:43.81\00:19:45.45
For me, I found
they're like a little bit thin,
00:19:45.48\00:19:47.68
so with the
recipe it also varies
00:19:47.72\00:19:49.55
on how big your
cast iron skillet is.
00:19:49.58\00:19:52.75
So gauge it to fit you the needs
00:19:52.79\00:19:56.19
of your cast iron skillet
00:19:56.22\00:19:57.99
and also what type of
texture and pizza you like.
00:19:58.03\00:20:00.70
Do you like it really
thin? Do you like it thick?
00:20:00.73\00:20:02.73
That will determine how
much you'll use of the polenta.
00:20:02.76\00:20:07.64
So it's starting to thicken.
00:20:07.67\00:20:11.71
I'm gonna keep whisking some in.
00:20:11.74\00:20:16.81
This is awesome to watch.
00:20:16.85\00:20:18.28
You just watch it get
thick as you're stirring.
00:20:18.31\00:20:23.22
And by slowly stirring,
00:20:23.25\00:20:24.62
it allows you to make sure
00:20:24.65\00:20:26.82
all of it is
effectively getting dissolved.
00:20:26.86\00:20:30.59
So I'll put some
cornmeal in there.
00:20:30.63\00:20:34.00
And now we can add some
vegan butter if you'd like.
00:20:34.03\00:20:38.17
If not, you could
replace it with broth.
00:20:38.20\00:20:41.14
So put that in there.
00:20:41.17\00:20:47.78
Okay.
00:20:47.81\00:20:52.88
So now it's
important to continuously whisk
00:20:52.91\00:20:54.78
so it doesn't get too thick
00:20:54.82\00:20:57.25
before you get all of
the cornmeal in there.
00:20:57.29\00:21:00.56
So I'm whisking away.
00:21:00.59\00:21:03.96
And now all the
cornmeal is in there.
00:21:03.99\00:21:06.06
Also to give a
little bit of flavor,
00:21:06.09\00:21:09.43
and also to make the
crust a little bit more moist,
00:21:09.46\00:21:12.03
I also put some
canned corn in there as well.
00:21:12.07\00:21:17.07
So I'll just pour that in.
00:21:17.11\00:21:21.14
And it gives it a really
nice consistency and texture.
00:21:21.18\00:21:25.91
So I whisk that in.
00:21:25.95\00:21:29.08
Next, I'm going to add
00:21:29.12\00:21:33.76
a little bit of chicken
style seasoning inside of it
00:21:33.79\00:21:38.43
so that it can have flavor.
00:21:38.46\00:21:40.03
If you do a thick
crust for your pizza,
00:21:40.06\00:21:42.96
you're going to want to put
00:21:43.00\00:21:44.67
maybe a little additional
nutritional yeast flakes
00:21:44.70\00:21:48.40
if you'd like or
chicken style seasoning,
00:21:48.44\00:21:50.27
like I'm doing right now.
00:21:50.31\00:21:52.47
Just keep stirring that in.
00:21:52.51\00:21:53.84
Okay, perfect.
00:21:57.85\00:21:59.75
Also, you can put
other seasonings in there,
00:21:59.78\00:22:03.92
like garlic.
00:22:03.95\00:22:08.22
It's all up to you if
you like to add more flavor.
00:22:08.26\00:22:10.53
And I'm gonna put a
little bit of salt to taste.
00:22:10.56\00:22:13.90
So Himalayan salt is great,
any salt you have at home.
00:22:13.93\00:22:18.00
I like Himalayan salt
because it's less processed.
00:22:18.03\00:22:20.60
It's more to its natural state.
00:22:20.64\00:22:23.14
I'll put that in there.
00:22:23.17\00:22:25.77
Okay.
00:22:25.81\00:22:27.44
Keep stirring.
00:22:27.48\00:22:28.84
You'll definitely get a
great workout doing this.
00:22:28.88\00:22:31.21
If you didn't do your workout,
00:22:31.25\00:22:32.95
all you need to do is
whisk some polenta together.
00:22:32.98\00:22:35.48
All right, so we
have the crust going.
00:22:35.52\00:22:40.99
So now as it
continues to thicken,
00:22:41.02\00:22:42.96
you want to allow
it to keep boiling
00:22:42.99\00:22:44.46
so it gets really thick.
00:22:44.49\00:22:48.36
And as that's doing
that, let's jump over
00:22:48.40\00:22:51.80
to the next
ingredients of our recipe.
00:22:51.83\00:22:54.84
We are going to
add some rosemary,
00:22:54.87\00:22:58.91
some vegan cheese.
00:22:58.94\00:23:00.68
Well, you can
choose one that you like.
00:23:00.71\00:23:02.31
I like having sliced
cheese, little bit of Chao.
00:23:02.34\00:23:06.95
Make sure to continuously
go back and forth and whisk,
00:23:06.98\00:23:09.98
so it doesn't get too
thick or stick to the pan.
00:23:10.02\00:23:14.02
All right, so for our
cheese, I have four slices.
00:23:14.06\00:23:20.40
I really like Chao as
you'll see on the recipe
00:23:20.43\00:23:23.37
because it melts better.
00:23:23.40\00:23:25.57
So I will take the cheese
like this and just cut it,
00:23:25.60\00:23:32.14
so we can place it on our pizza.
00:23:32.17\00:23:36.78
Wow!
00:23:36.81\00:23:39.11
That smells amazing,
amazing, amazing, amazing.
00:23:39.15\00:23:42.32
Okay.
00:23:42.35\00:23:43.69
So I'm getting excited
and a little bit hungry,
00:23:43.72\00:23:46.09
but I've got to make sure
that I share this with you.
00:23:46.12\00:23:48.32
Now I'm gonna cut
this also in half.
00:23:48.36\00:23:51.89
So we have
little slices like this
00:23:51.93\00:23:53.66
if you see all
the different slices.
00:23:53.70\00:23:57.27
So nice
consistency, and it's cut well,
00:23:57.30\00:24:01.64
so we can place it on our pizza.
00:24:01.67\00:24:04.24
I'm gonna check on my
polenta, it's getting thick.
00:24:04.27\00:24:09.78
Okay.
00:24:09.81\00:24:11.18
Now the next
thing we're going to add
00:24:11.21\00:24:13.31
some diced onions
as you see right here.
00:24:13.35\00:24:17.09
We also have rosemary.
00:24:17.12\00:24:19.52
So this is one of my favorite,
00:24:19.55\00:24:21.79
favorite,
favorite, favorite herbs.
00:24:21.82\00:24:23.73
It's amazing to put on pizza.
00:24:23.76\00:24:26.06
I would love if I could
call different pizza places
00:24:26.09\00:24:28.73
and ask them to incorporate
this in their regimen,
00:24:28.76\00:24:32.23
but rosemary is one
of my favorite herbs.
00:24:32.27\00:24:35.30
And as we talked before,
00:24:35.34\00:24:36.74
herb is the leafy
green part of the plant.
00:24:36.77\00:24:39.57
So I'm gonna take some rosemary.
00:24:39.61\00:24:41.64
And the cool
trick that you can do
00:24:41.68\00:24:43.01
is you take a rosemary sprig,
00:24:43.04\00:24:44.55
this is all the recipe
calls for is one rosemary sprig,
00:24:44.58\00:24:47.68
you can take it like
this and just slide it down
00:24:47.72\00:24:50.75
and then you have
your rosemary in your hand.
00:24:50.79\00:24:53.25
So we're doing like that.
00:24:53.29\00:24:55.89
Okay.
00:24:55.92\00:24:57.26
And now I'm just
doing the rocking motion.
00:24:57.29\00:25:01.50
I'm taking my rosemary,
00:25:01.53\00:25:03.67
checking on my
polenta simultaneously.
00:25:03.70\00:25:07.94
I have a rosemary going.
00:25:07.97\00:25:09.37
Okay. There we go.
00:25:13.54\00:25:16.95
So the polenta,
that's our rosemary,
00:25:16.98\00:25:19.38
we'll put it to the side,
00:25:19.41\00:25:21.32
and we'll also top it
with some fresh basil.
00:25:21.35\00:25:23.99
I've chopped it up for you.
00:25:24.02\00:25:26.02
And we'll put that on the pizza.
00:25:26.05\00:25:28.82
And then also, I love to
add tomatoes to it as well.
00:25:28.86\00:25:34.50
It's really nice to
have it from the vine.
00:25:34.53\00:25:36.90
I like the different...
00:25:36.93\00:25:38.30
I like the concept
that it just seems so fresh
00:25:38.33\00:25:42.30
and it's nearest
to its actual state,
00:25:42.34\00:25:43.71
they'll sit there, okay.
00:25:43.74\00:25:45.07
There we go.
00:25:45.11\00:25:46.44
So we're gonna cut
four slices of tomato.
00:25:46.47\00:25:50.25
You can use a serrated knife
00:25:50.28\00:25:51.61
or you can just chop
with a regular knife.
00:25:51.65\00:25:56.82
Okay.
00:25:56.85\00:25:58.19
I like my slices a
little chunkier than normal.
00:26:03.32\00:26:06.80
So we have four
slices of tomato.
00:26:06.83\00:26:10.57
So now we've got the
makings of a great pizza.
00:26:10.60\00:26:14.90
The other things that
we'll use on our pizza,
00:26:14.94\00:26:16.74
we'll use some
Italian seasoning.
00:26:16.77\00:26:19.74
And so, our crust is done,
00:26:19.77\00:26:22.34
it's been cooked
00:26:22.38\00:26:23.71
and it's formed
a nice consistency.
00:26:23.75\00:26:27.92
So now I'm gonna put
it into our cast iron,
00:26:27.95\00:26:31.15
if you could see
that right there.
00:26:31.19\00:26:33.12
The water is dissolved,
00:26:33.15\00:26:35.62
and now it has a
good consistency.
00:26:35.66\00:26:39.46
Now I'm gonna put it
into our cast iron skillet.
00:26:39.49\00:26:43.83
Pour this in.
00:26:43.87\00:26:46.27
Okay.
00:26:46.30\00:26:47.64
And what you do is you
allow it to get the shape,
00:26:51.61\00:26:56.34
mold into the shape
of the cast iron skillet.
00:26:56.38\00:27:00.98
Okay.
00:27:01.02\00:27:02.35
And if you want less,
you can use less polenta.
00:27:02.38\00:27:06.55
So now you let this cook
00:27:06.59\00:27:08.86
for about five to
six minutes on the side
00:27:08.89\00:27:11.29
and then you'll
put it in the oven,
00:27:11.33\00:27:13.29
and then you'll top
it with your ingredients.
00:27:13.33\00:27:15.36
And as we're waiting,
00:27:15.40\00:27:16.73
you can top it
with your pizza sauce,
00:27:16.77\00:27:19.83
you can put your onions,
top it with your tomatoes,
00:27:19.87\00:27:24.14
rosemary and cheese.
00:27:24.17\00:27:25.81
And because I knew this
would take a little while,
00:27:25.84\00:27:29.41
I also prepared
one just for you.
00:27:29.44\00:27:31.21
So we're gonna
take it out of the oven.
00:27:31.25\00:27:33.92
Here is the finished product.
00:27:33.95\00:27:36.05
So here we're gonna
pull out our finished pizza.
00:27:36.08\00:27:41.46
If you take a look
at it, it's beautiful.
00:27:41.49\00:27:44.99
All the different
colors, you have the tomato,
00:27:45.03\00:27:47.26
the cheese, and
the different herbs.
00:27:47.30\00:27:49.96
So this is our
finalized product.
00:27:50.00\00:27:52.97
We've cooked a lot
today, and it's been a pleasure.
00:27:53.00\00:27:56.71
From my kitchen to yours,
00:27:56.74\00:27:58.21
I want to thank
you for joining us
00:27:58.24\00:28:00.04
with this
Creative Cooking program.
00:28:00.08\00:28:02.28
And make sure to eat better
00:28:02.31\00:28:04.01
'cause if you eat
better, you'll live better.
00:28:04.05\00:28:05.95