Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000006
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00:01 What would your life be like without cheese?
00:03 Is cheese healthy or a no, no? 00:06 Stay tuned as we discover the answer, 00:08 and learn how to make non-dairy cheese dishes. 00:29 Hello, I'm Marcella Lynch. 00:31 Welcome to another episode of Food For Thought, 00:34 the cooking show that teaches God's eating plan 00:37 as enfolded through Scripture, 00:39 and through an understanding of God's other book, 00:41 the book of nature. 00:43 What would your life be like without cheese? 00:45 Do you have a block of cheddar, mozzarella, 00:48 jack or Swiss cheese in your refrigerator right now? 00:52 How long could you go without bringing cheese 00:54 of some kind home from the market? 00:56 Is it a staple in your house? 00:59 Is cheese a healthy food? 01:01 Should we or should we not 01:03 be eating it once, twice or three times a day. 01:07 Most fast foods include cheese. 01:10 Could you invite your friends to a party 01:12 without using cheese in some form or other? 01:15 You know, most casseroles are topped with cheese. 01:18 Sandwiches and traditional hamburgers 01:20 often include cheese. 01:22 Cheese and crackers are popular snack food. 01:26 Isn't it interesting when we stop to think about 01:28 how much cheese we use and take for granted. 01:31 Every culture uses cheese in popular dishes 01:34 around the world. 01:36 Americans create macaronian cheese. 01:39 Italians create lasagna and pizza with cheese. 01:43 Mexican enchiladas are smothered in cheese. 01:46 The French feature fondues and quiche. 01:50 Switzerland and most other European countries 01:52 serve sliced cheeses with crusty fresh breads 01:55 as the daily fare. 01:57 Most short order restaurants 01:58 serve grilled cheese sandwiches. 02:01 When one of our nation's favorite foods, 02:03 cheese, has been a popular and important food 02:05 for literally centuries. 02:08 Over 10 million tons of cheese are produced each year. 02:13 Its popularity is probably due to the variety of taste 02:16 and uses it has, and because some people 02:19 associate cheese with calcium. 02:21 With growing concerns in our nation 02:23 about osteoporosis, 02:24 many voices are advocating increased 02:27 dairy product consumption, including cheese. 02:30 As delicious and convenient to use as cheese is, 02:34 I decided a number of years ago 02:35 to learn to get along without it. 02:37 And here are some of the reasons 02:39 that bring this about. 02:41 First of all, many cheeses have significant levels of fat, 02:45 saturated fat and cholesterol. 02:48 Actually 70% to 75% of the calories 02:51 in most cheeses come from fat. 02:54 And the type of fat in the cheese 02:55 is about two thirds saturated fat, 02:58 which is known to elevate blood cholesterol levels. 03:02 And cheese also contains about 20 to 30 milligrams 03:04 of cholesterol per ounce. 03:07 Blood vessel damage can result 03:09 from cholesterol oxidation processes in the body. 03:14 Next, most cheeses are high in sodium. 03:17 The average level is 250 milligrams per ounce. 03:22 Salting is an important step of the cheese making process. 03:27 Thirdly, certain cheeses may contain 03:30 a variety of toxic chemicals. 03:33 If cattle are fed aflatoxin contaminated grain, 03:37 their milk will also be contaminated 03:39 with the aflatoxins. 03:41 And the cheese made from the milk 03:44 are also contaminated. 03:46 Some cheeses also appear to contain other potentially 03:49 cancer causing substances called mutagens. 03:53 The more a cheese is ripened or aged, 03:56 the more mutagens it is likely to contain. 04:00 Most cheeses are ripened or aged or cured 04:04 for anywhere from four weeks to two years. 04:09 Harmful chemicals in cheese include tyramine, histamine, 04:13 putrescine, cadaverine and others. 04:17 Such compounds have the potential 04:19 to affect the brain and the circulatory system 04:22 with such symptoms as migraine, 04:25 headaches, nausea, hypertension, 04:28 and cardiac palpitation. 04:31 Fresh cheeses that have not been aged 04:33 or ripened include cottage cheese, 04:36 and baker's cheese, and ricotta, 04:38 and also cream cheese. 04:40 And these unripened cheeses 04:41 are the best choices of cheeses to use. 04:45 Cheeses can be contaminated 04:47 also with the number of microorganisms 04:49 that can cause significant illness. 04:52 Such germs have accounted 04:53 for literally thousands of food borne epidemics. 04:57 And some of the most feared microorganisms 04:59 that can contaminate cheeses 05:01 are those of the salmonella family, 05:04 which can survive in cheese for long periods of time, 05:08 Listeria is another dangerous microorganism 05:12 that can contaminate cheese and cause serious 05:15 or fatal heart and brain infections. 05:19 Dairy products, in general, 05:20 are a concern for outbreaks of illness 05:22 caused by infectious agents. 05:25 Well, I'm here to show you today 05:27 that cheese is not an essential element 05:29 of our diet, 05:31 and it's not really a health food. 05:33 You're better off without it. 05:35 You can prepare delicious dishes 05:37 without cheese that normally call for cheese. 05:42 And so today, we're going to be featuring 05:44 again from our Cooking by the Book cookbook 05:47 some recipes without cheese. 05:50 And at the end of the show, 05:51 we'll give you the address where you can order the book. 05:56 Oh, hi, Pat. Hi. 05:57 Glad you're here to help me today. 05:59 We got a fun class coming up here 06:01 with some no cheese, cheese. 06:02 I know you too have eaten this way for a long time. 06:04 Right. 06:06 So the recipe is on page 147 of the cookbook. 06:09 And the part that's different than 06:12 you would normally make macaroni and cheese 06:14 is the cheese part. 06:15 So we're going to show you this nice dish of macaroni 06:19 and what we call cashew nut cheese, 06:21 and we're going to tell you how to make this. 06:24 And we're not going to put it together here 06:26 because a little later we're going to make 06:27 a similar cheese for a different recipe. 06:30 But basically, the ingredients for macaroni and cheese. 06:35 You cook the macaroni. 06:44 And that will cook for 15 minutes. 06:47 And then when you want to make 06:49 the cashew nut cheese in the blender, 06:51 the ingredients for that are... 07:19 Then when you get all of that stirred together 07:21 with the cooked macaroni, 07:23 you sprinkle the crumbs over the top. 07:25 And so the crumbs... 07:37 If you have some butter flavoring 07:39 just add a drop or two of that, 07:40 and it makes it almost taste like it's margarine 07:43 or cheese a little bit. 07:45 And you sprinkle that all over the top, 07:47 and you bake that in the oven for 30 minutes at 350. 07:52 And when it comes out of the oven, 07:54 then you have this nice dish of macaroni and cheese. 07:56 And I used to serve this to my children 07:59 in our family at home, and they'd say, 08:00 "What are we having for dinner today, Mom?" 08:02 And I'd say, "Oh, macaroni and cheese." 08:04 And they didn't know the difference, 08:05 they just thought they were eating macaroni and cheese. 08:08 It's really good, and it has zero cholesterol, 08:10 and it's all made from plant foods. 08:13 And so we'll just take this away, Pat, 08:15 and we'll talk about the next thing. 08:17 We're going to have a pizza today, 08:21 and I know everybody loves pizza. 08:24 So let's find our pizza recipe here. 08:27 Pizza always takes cheese, doesn't it? 08:30 In the cookbook on page 80, 08:33 we have the pizza recipe in with the bread chapter. 08:36 Because when it's bread making day, 08:38 you can just pinch off a piece of your bread dough, 08:41 roll it out with the rolling pin 08:43 the size of the pizza pan, 08:44 and you can just make a pizza for dinner that day, 08:47 of course, without any cheese. 08:50 But what I'd like to do today is to make the dough, 08:54 just a smaller amount of dough, so that it would be just 08:58 what we need for one pizza for today. 09:02 And we'll need a pizza pan, won't we? 09:04 I think we'd just like to show you 09:06 also today about milling the flour. 09:09 I'm going to make a whole wheat pizza. 09:11 And we call this dough whole wheat pizza dough. 09:38 So we're going to take some of our wheat here, 09:41 and we actually have a flour mill here, 09:43 and it's all set to go. 09:45 And every time you mill... 09:48 Pat, I need to draw a measuring cup, 09:50 maybe you can find me something here. 09:52 A whole cup? 09:53 Just a cup, it doesn't matter, we're just going to put 09:55 some of this wheat in the flour mill. 09:57 It just needs to, well, why? 09:58 I'll tell you, I don't want one that big. 10:00 So I'll just pour, it's okay, we'll just pour this in. 10:02 You just... 10:04 Every time you mill one cup of wheat berries, 10:07 which we call these sweet berries, 10:08 you end up with about one and a half cups underneath, 10:11 and the wheat is going to fly right into this canister. 10:38 Sounds like a plane is landing, 10:41 unwinding of the mill. 10:45 All right, here we have our freshly milled 10:48 whole wheat flour for the bread making. 10:50 And this time we're making the pizza dough. 10:52 So we just need to put 10:53 our ingredients in the bowl here. 10:55 And what we need today is a half a cup of warm water, 11:01 and a package of dry yeast. 11:04 So we're using the rapid rise active dry yeast. 11:15 And our directions here are to put a teaspoon of sugar, 11:18 that's for food for the yeast, 11:20 you can use a little honey or sugar 11:21 to help the yeast to activate 11:23 and grow a little faster, and quicker, 11:25 and to be a little fluffier. 11:28 And then we're going to add the oil, salt, and flour. 11:31 So again, it's a fourth of a cup of oil. 11:34 You can cut that back if you'd like to have less. 11:36 It just makes the dough just a little more tender. 11:39 And we also need to have a teaspoon of salt, 11:43 and a cup and a half of flour, 11:46 which we already have some milled ahead 11:48 and measured as a cup and a half here. 11:50 So we're going to just mix this all together. 11:53 And, Pat, I'll let you just take this out of the way here, 11:56 and we'll make room to... 12:00 Roll this out so that we can get 12:02 a crust ready for our pizza. 12:05 When you make pizza at home, 12:08 you need to pre-bake the crust first. 12:11 Because in the pizza parlors, when they make the pizza, 12:15 they have those ovens that they just slip the pizza 12:17 right off of a wooden pallet, right into the oven itself. 12:21 And so you need to get that crisp crust at home 12:25 by pre-baking and then drying it out a little bit. 12:29 We have a nice soft crust here. 12:31 We're going to need it 12:32 just a little bit to make it elastic. 12:34 Recipe says just a couple minutes 12:37 to make it stretchy and develop the elasticity in it. 12:41 And then we just need... 12:42 Pat, put a little flour here, so we can roll it out, 12:46 and it won't stick to the counter. 12:48 We'll go ahead and move our bowl out of the way here. 12:52 If you don't have a rolling pin, 12:54 you can just simply roll this out 12:56 and pat it with your hands into your round pizza pan. 13:00 And actually if you don't even own a pizza pan, 13:02 just use a cookie sheet. 13:03 It works just as well. 13:05 And then you can make it in pie plates, 13:09 and whatever flat things you have. 13:12 It's fun sometimes to have a pizza party 13:14 and let everybody make their own individual pizzas. 13:18 But this is a nice whole wheat pizza 13:20 that has all of the parts of the kernel of wheat in it, 13:25 so that it contains the fiber, 13:28 then the protein, the carbohydrates, 13:31 and everything all at once. 13:34 And in the pizza parlor, they bake the pizzas 13:38 right on the bottom of the oven. 13:41 And it makes a nice crisp crust. 13:43 So when you're a home, 13:45 we just pre-bake this crust first. 13:47 And then, after about five minutes, 13:49 we bring it back out of the oven 13:51 and put the toppings on it. 13:55 We need to just put a little of this no stick spray 13:57 on the pan so it won't stick to the pan 13:59 and we can get it out of the pan 14:02 easier afterwards. 14:04 So when you get it sort of stretched out, 14:06 then you can just finish it with your hand. 14:10 Just make your hands flat and start stretching it out, 14:14 and this will go right up the sides. 14:18 Now we're going to have pizza sauce we'll make for you, 14:21 and put all the trimmings, and we'll make the cheese 14:25 that we're going to drizzle over the top, 14:27 and it's going to be just a wonderful pizza. 14:31 It's a lot cheaper to make your own pizza. 14:33 Used to be, I thought pizza was a quick way to go out 14:35 and have something inexpensive, but it's not, is it? 14:39 It'd be $15 or $20. 14:41 All right, we need to pre-bake this 14:43 for about five minutes at 450, Pat. 14:47 And I'll let you take that, 14:48 and I've got one here in the oven 14:51 that's just coming out. 14:54 And we've pre-baked this one already 14:57 for five minutes, so that... 14:59 You see it's loose, and you can just... 15:02 Actually, you can make some of these 15:03 on bread making day 15:05 and finish it when it's time for dinner. 15:09 I think I'll put this here so that we can get all... 15:13 So the next part of this is to make 15:15 the quick pizza sauce that goes over the top. 15:20 So for our recipe for the quick pizza sauce, 15:23 let's look at the ingredients here. 15:51 All right, so we're going... 15:53 We already have the quick pizza sauce made, 15:55 and we did put some of this gluten vegetarian burger in it 15:59 that we made 16:00 in one of the other classes from... 16:03 It's the protein of wheat, and we've grounded up 16:05 in this quick tomato sauce is the next thing 16:08 that we want to spread right over this crust here. 16:11 Let's just be generous 16:12 and put the whole thing on here. 16:18 And smooth it all out 16:19 so that we can top it with our vegetables. 16:23 And the kind of vegetables that you choose to use 16:25 is totally your choice. 16:28 And if you have onion haters at your house, 16:30 you can leave the onions out. 16:32 I love onions, so I can put them in everything. 16:36 But there's nice vegetables like mushrooms, 16:40 I like sliced tomatoes on it also, 16:43 olives, bell peppers are nice. 16:46 All right, so we need to have... 16:49 You can slice by hand or you can be lazy 16:51 and let the machine do it for you. 16:53 We have here like a half of a bell pepper 16:55 we'll run through here, 16:57 and we'll have a piece of onion, we have olives, 17:00 we have mushrooms, so we'll just go put them 17:02 all through at once without stopping here, 17:04 and we'll just sprinkle them over here. 17:24 And that makes it very quick and easy. 17:28 Get everything ready. 17:30 I'll just give this to you, Pat, you know. 17:33 Just stir this all up here, 17:35 and if you have somebody that doesn't like onions, 17:38 you do them separately and make half of it 17:40 over here on this side. 17:42 We also have some sliced olives that we'll put on. 17:47 Just, you know, I like pineapple tidbits. 17:52 We have all kinds of things that we can put on, 17:55 zucchini is nice to put on pizza. 17:57 So we'll think we have a little more than we need here, 17:59 Pat, I'll just stop at that right now. 18:03 And here we have a few other things 18:05 that we're using to garnish. 18:07 Olives, of course, are favorite with most people. 18:13 And if you like bean sprouts, they can go on a pizza also. 18:18 And I've been dehydrating things 18:20 from my garden, 18:21 and I have a lot of dehydrated tomatoes. 18:23 They're kind of fun to put around 18:26 on top of your pizza also. 18:28 Right, so we'll make the sauce 18:29 that we're going to drizzle over 18:31 to take the place of cheese now. 18:33 And this is kind of an interesting thing, 18:35 you're probably going to wonder 18:36 who ever thought of these sort of ingredients 18:39 that would go together to taste kind of cheesy, 18:43 but it really is nice. 18:45 So let's see here, I'm going to show you 18:48 the ingredient list first here called cashew pimiento cheese. 19:14 And that's to give that cheesy type flavor, right? 19:18 So we're going to put that one cup of water 19:22 in the blender and followed by all of the other ingredients. 19:26 Here we have the cashew nuts, 19:29 and we have the nutritional food flakes, 19:33 we have a little oil, 19:35 lemon juice helps to give it a little blender flavor 19:39 that's what we need for the cheese, 19:42 our seasonings here, we have the salt, 19:44 and we have our garlic and onion powder, 19:48 and salt here. 19:52 And if you want to know the truth, 19:54 I usually stop with one jar of pimientos, 19:57 and you can do both of them 19:58 if you like a real reddish kind of a cheesy look, 20:01 but I like to just use half the amount. 20:03 And, you know something if you don't have the pimientos 20:05 or if they're too expensive, just use red bell peppers. 20:08 Sometimes in the summertime 20:10 when I have red bell peppers in the garden, 20:11 I just chop them up, and freeze them, 20:13 and use those for my pimiento cheese sauce. 20:16 Right, so we're going to whiz this all up 20:18 till it's smooth and creamy. 20:57 You want to give that cashews time 20:59 to get whizzed up real smooth in there. 21:02 And I usually wash the cashews 21:03 because they're kind of a little bit dirty, 21:08 well, they're not dirty, but they've been handled, 21:10 let's put it that way in foreign countries 21:12 sometimes where they're raised, where there are made, right? 21:17 So we have this cheese sauce, 21:19 and you just drizzle that over here 21:21 according to how much you think is nice. 21:24 And this bakes in the oven. 21:26 I'll let you take that, Pat, doesn't that look nice? 21:29 And this will be at 425 21:35 for 12 to 15 minutes. 21:37 So don't forget that it's the first five minutes 21:39 is for just the crust by itself, 21:42 and then you bake it again for 12 to 15 minutes. 21:45 And that's whole wheat pizza without the cheese. 21:49 And Pat was telling me about a nice recipe 21:52 that she makes that I want her to show this to you, 21:55 it's called melty cheese. 21:56 And she uses it to put over nachos, 21:59 and to drizzle over vegetables. 22:01 And now she's agreed to demonstrate that for us. 22:04 Pat, so you need the blender too, don't you? 22:07 Right, there's a clean one there. 22:08 Is there a clean one here? 22:09 Okay. 22:11 Right there. 22:12 This is similar to the recipe 22:14 that Marcella just demonstrated. 22:15 I like to go through the ingredient list with you. 22:18 I'm going to go ahead and put the cashews in here 22:20 and tell you a little trick that I do. 22:22 The recipe calls for two cups of water 22:25 but I'm not going to put it all in. 22:48 So I think we're ready now. 22:50 In one trick with the cashews 22:51 is you put just enough water in to cover the cashews 22:55 because if there's a lot of water in there, 22:57 they just swirl around 22:58 and they don't get smooth as quickly. 23:00 We're going to make some noise now. 23:17 I usually like to blend them two minutes, 23:19 but I think you don't want to listen 23:20 to the noise that long. 23:22 So we're going to go ahead, put in the cornstarch. 23:25 You don't have to worry about cornstarch being lumpy 23:27 when you do it in the blender. 23:30 And again, this one has the food yeast. 23:32 Food yeast is 50% protein 23:34 and full of all kinds of B vitamins. 23:37 We have the garlic salt, 23:40 regular salt, onion powder. 23:45 And this one has quite a bit less lemon in it, 23:47 it has a tablespoon, but you might actually enjoy it 23:51 with two tablespoons according to your taste, 23:54 and we're just going to whiz it up, 23:55 and then we're going to cook it and pour it over nachos. 23:58 And I think you need the pimentos there. 24:00 You're so right, thank you. 24:02 We want to make it look like cheese. 24:03 It gives lots of color. 24:07 Thank you. 24:37 Okay, now we just have to cook it, 24:38 and I'm going to let Marcella share some things with you 24:41 about other kinds of cheese while we're cooking this one. 24:45 All right, let me just move a few things here, 24:48 so we can get ready to go here. 24:53 We're going to just share with you a recipe 24:55 for mock parmesan cheese. 24:56 That's really neat to keep on the table. 24:59 I keep it at home in a shaker. 25:01 This is a mixture of some interesting ingredients that... 25:05 Well, it doesn't taste exactly like parmesan, 25:08 but it's a nice substitute. 25:18 And you can toast the sesame seeds 25:20 in the blender, I mean in the microwave 25:22 or you can toast them in the oven 25:24 or on top of the stove in a dry skillet. 25:37 And this is the ingredients for the mock parmesan, 25:40 and you just keep it handy so that you can shake it out 25:42 on to things like that. 25:45 We just have on display here 25:46 also some of the non-dairy cheeses 25:48 that are available in the supermarkets. 25:51 This is one that's like mozzarella, 25:53 and you can get the light cheeses, 25:55 and the cheeses that look like cheddar, 25:57 an arch kind of cheddar substitutes. 25:59 You can actually grate them and use them on the pizza 26:02 and at different times like that when you like to too. 26:06 And, Pat, I think we'll just go ahead 26:09 and use some of this other cheese here 26:12 to drizzle over there 26:13 'cause we're just getting a little short of time here, 26:16 and let's just drizzle this over to show that... 26:19 When you get that cooked, it looks prettier, 26:22 and you can just drizzle the cheese 26:24 over the nachos. 26:28 These are the baked tortilla chips, 26:30 so that there's no fat added to them. 26:33 Okay, Pat, you think you could give us 26:35 a little summary of what you've done there. 26:37 Yes, this cheese sauce has gotten nice and thick now. 26:40 But I like to do when I'm going to have nachos 26:42 maybe for the evening or the next day, 26:44 as I do all the blending, 26:45 and I put it in a jar in the refrigerator. 26:47 You need to use it while it's hot, 26:49 and then you can pour it over vegetables or nachos. 26:51 Nachos are always fun in the evening, 26:53 especially with kids. 26:54 I like them too. 26:55 Everybody does. Thanks, Pat. 26:57 I appreciate you showing that to us. 26:59 And we're just happy that you tuned in today. 27:02 And I've had a lot of fun. 27:03 And it's fun to try to create things 27:05 without cheese that tastes good. 27:07 We hope that you'll remember that this program is sponsored 27:11 by the Three Angels Broadcasting Network. 27:13 And we do appreciate your prayers 27:15 and your financial support. 27:17 And we hope you'll join us again next time 27:20 for more Food For Thought. 27:23 If you've enjoyed the recipes 27:24 and cooking tips in this program, 27:26 you want to order our Food For Thought 27:27 resource sheet. 27:29 We'll tell you how you can order 27:30 the cookbooks you've seen used on this program. 27:32 Along with other information 27:34 that will help you cook healthful, 27:35 attractive vegetarian meals. 27:37 For your free copy of our 27:38 Food For Thought resource sheet, 27:39 please write to us at Food For Thought 27:42 P.O. Box 220, West Frankfort, Illinois 27:45 62896 or call 618-627-4651. |
Revised 2018-10-18