Participants: Barbara Nolen (Host), Kyong Weathersby
Series Code: LCT
Program Code: LCT000011
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00:01 Does your weekly menu need a little spicing up?
00:03 Grab a pen and paper and get ready 00:05 for some vegetarian Mexican delight. 00:39 Hi, I'm Barbara Nolen. 00:41 And I want to welcome you to "Let's Cook Together." 00:45 We have a wonderful guest to cook with us today 00:47 Kyong Weathersby, and she is going to be 00:51 sharing some wonderful Mexican recipes with us. 00:55 Welcome to our show today, Kyong. 00:56 Oh, thank you for having me again. 00:59 Well, what are we gonna be making today? 01:01 Well, today we're gonna-- I'm gonna show the viewers 01:04 how to make a healthy vegetarian chili. 01:07 Oh, wonderful. And do you like enchiladas? 01:10 I love enchiladas. Yeah, I'm gonna make some 01:11 enchiladas and Spanish rice that you don't have 01:14 to cook for hour but you're gonna just bake it. 01:18 Well, and these are the some recipes 01:20 I think we'll all enjoy. 01:21 Yeah, and if you have a time, maybe I'm gonna show you 01:23 how to make onions-- non-spice salsa. 01:26 Really? Yes. 01:28 Well, I look forward to this. 01:30 Okay, and so are you ready for the first recipe? 01:32 I am ready. Okay. 01:35 The recipe is Taste of Heaven Chili, 01:37 and the ingredients you will need are: 02:03 Okay, first what I'm going to do? 02:07 I'm gonna go and put a 1 cup of water, 02:10 and this is distilled water. Distilled? Yeah. 02:12 Purest water you can find in the earth is in here. 02:15 And the 2 cup of cooked beans. 02:19 This is-- you need to season. 02:21 So whatever you like to cook, just make sure 02:24 they use a seasoned beans, and-- 02:27 What type of seasoning are you talking about, just salsa? 02:29 And to make sure they are-- you know, 02:32 when you bake the bean that you like to eat, 02:35 the great side dishes. 02:36 So you need to have a seasoning-- 02:37 Just the way you'll use the ingredient at a truth table. 02:39 Yeah. Then this one is a vegetarian meat. 02:44 The other program I showed the viewers 02:46 how to make vegetarian meat. Yeah, you did share with us 02:49 how to make that. So I'm just grounding 02:50 the food processor, so. 02:53 Doesn't it look like a ground beef? 02:55 And it's a very simple recipe. Very simple recipe. 02:58 If you like to have written recipe 03:01 called the vegetarian meat by Kyong Weathersby, 03:04 you can call 3ABN, they might send you the recipe, right? 03:08 Yes, that's the thing to do. 03:10 This is such a simple recipe. 03:12 All you need to do is just-- all just dump in together. 03:16 This is tomato sauce 03:21 and garlic powder. 03:24 This is cumin. 03:26 And cumin gives such a good flavor. 03:28 And nutritional yeast flakes which is very high 03:32 in vitamin B1, B2, B6, B12. 03:36 And this is a paprika. 03:38 And do you notice that I don't use any chili powder. 03:42 Yes, I didn't notice that. 03:43 Now this is a Chilean-- probably lot of people 03:45 want to know how come 03:47 she is not using any chili powder. 03:49 Chili powder is very spicy 03:52 and very irritable to your stomach. 03:55 When you use a lot of chili, it will cause the stomach ulcer. 04:00 Later on you can have a tumor too. 04:02 And like I mentioned-- I think I mentioned 04:07 to you the other program. 04:08 Yeah, that you had-- 04:10 Yeah, I had ulcer because I was eating-- 04:14 so accustomed to eating lot of spicy food. 04:17 And I couldn't digest any food in my stomach 04:20 and I learned all about hot spicy, 04:24 it's not good for you. 04:25 When God created our bodies, 04:28 our stomach line is such a tender. 04:31 And once you're eating spice feast, 04:35 eating up to your line 04:36 and cannot make the saliva to digest your food. 04:39 Oh, really? So this is not spicy, 04:42 otherwise it's gonna be very delicious. 04:44 This is all it is. 04:46 You dumped it altogether. Just that simple. 04:48 You just has to heat up, huh? 04:49 Just you need to cook simmer down for 20 minutes. 04:52 Okay. Then it will be wonderful to eat 04:56 with your brown rice and put on commodity 05:00 and some enchiladas. 05:02 Like a bean, it's very high in fiber 05:05 and it will lower your blood sugar level 05:08 and our cholesterol. 05:09 It will lower your cholesterol. 05:11 And so God put a lot of good things in here. Okay. 05:16 We're gonna move to the next recipe. 05:18 Okay. What's it gonna be? 05:20 We are gonna make bean and tofu enchiladas. 05:24 All right. And the recipe calls for these ingredients. 05:57 Okay, Barbara, are you ready to mix some enchiladas? 06:00 I am ready. I love Mexican food. 06:02 These enchiladas you don't have to use any cheese. 06:05 Wow. And anyway I'm gonna use some cheddar substitute. 06:10 Okay. This is like a tofu water pack. 06:13 Water pack. I'm using a firm. 06:17 A lot of people call it either tofu or soy cheese. 06:20 So when you put it in here, I'm gonna just blend it 06:24 all together with the bean. 06:25 It come out like a-- actually cheddar texture. 06:29 One time I showed this recipe at the cooking school, 06:31 one of my cooking school, and the man he love 06:35 the enchiladas at the restaurant and he even called me there. 06:38 You know what? 06:40 The bean and tofu enchiladas just taste like 06:42 I used to go to some Mexican restaurant. 06:44 Really? Fantastic. 06:46 And he really enjoyed it, so this is a very delicious-- 06:49 So I guess we're in something really good here. 06:51 Yeah, the next one, I'm gonna put some cooked bean. 06:56 This is another bean that you seasoned. 06:59 Now I have a wonderful ranch-style recipe 07:02 in my cookbook maybe. 07:04 If you have a cookbook, my cookbook you can use both 07:07 full of ranch-style bean. 07:10 This is one onion. 07:13 You need to chop. 07:14 If you don't chop, it's hard to process. 07:17 Sort of like a medium onion. 07:18 Yeah, medium size onion. 07:20 You chop it. 07:22 And this is parsley, then I put some garlic powder. 07:28 Nutritional yeast flakes 07:30 'cause this brings a good flavor. 07:32 Sea salt with the calcium. 07:36 And all we need to do, go ahead and just 07:39 lock it in your processor. 08:14 You know, the cooking takes lot of patience. 08:17 This one takes little more time to process. 08:20 So I'm gonna let you know that because it doesn't blended, 08:23 don't get disappointed, just keep blending. 08:26 You will blend real good. 08:48 I think it's done. That looks good. 08:50 Isn't it wonderful when you have a machine 08:51 that can do a lot of the work for you? 08:53 Yes, it is. 08:58 Where I come-- you know, I'm from Korea. 09:00 In Korea it doesn't have any food processor or blender 09:03 when I was then 23 years ago. 09:06 So everything you chop with your hand. Yeah. 09:08 So we're really good at chopping. 09:11 Okay, I'm gonna go put this here. 09:13 to here, okay. I'm gonna use, okay. 09:17 I would like to say it in Spanish, Kumusta Amigos. 09:22 It means, hello to all my friends. 09:24 Great. Yeah. 09:26 When I used to live in San Antonio, 09:27 I have a many Hispanic friends 09:29 and I learned some Spanish from them. 09:32 Okay, when I learned how to make these enchiladas. 09:37 Most times people use the oil, but this is just a boiling water 09:42 that you can still make the--good, 09:45 enchiladas without all the fat added to your body. 09:49 So first, this is spaghetti sauce, 09:53 just put some in the bottom here. 09:57 At home, you can use it like a 9x13 baked dishes, 10:01 but since this is cooking show, 10:03 I'm gonna just use smaller one. 10:06 But you can make about 5 enchiladas 10:09 from here but you can make about 10 to 15 enchiladas. 10:13 You just dip it in the boiling water like this. 10:17 Just take it out and just put some filling. 10:20 Oh, I need another spoon. Here you go. 10:23 Well, since you have personal friends 10:25 that are actually Mexican, 10:26 you must know all about 10:28 the authentic Mexican cooking is. 10:29 Yes. And in San Antonio has about 70% 10:35 of the population are Hispanic people. 10:37 So we have a lot of Mexican restaurant over there. 10:40 But as you know, that you know, 10:44 the Mexican dish is very high in fat. Yes. 10:47 Saturate fat. Right. 10:49 When I used to live in San Antonio, 10:51 one time I watched it on news. 10:53 "San Antonio is the fattiest city 10:55 in the United States." It is. 10:57 Because of their eating habit. 11:00 I didn't realize that. 11:02 So one time, I had called radio station 11:05 and I said, "Hey, you know, 11:06 I can provide you good health eating 11:09 since San Antonio is the fattiest city." 11:15 So that was interesting. 11:17 This goes really fast. 11:19 So, how did they respond to that? 11:22 Oh. Not as well as you do. 11:29 Oh, no comment. No, no, okay. 11:32 Well, this is a new twist I'd never even thought 11:34 of doing them this way. Really? Now-- 11:36 I'm just learning all kinds of good things from her today. 11:38 Okay, so I'm gonna just make two more. 11:42 Actually this filling is so good. 11:45 You know, beans, very high in fiber 11:49 and are high in iron and protein, 11:51 like a lot of vegetarian dishes 11:54 we use beans because it's perfect. 11:57 And lot of people, "Hey, you're vegetarian, 12:01 what are you eating? 12:02 That's right. Yeah, they're just mystified. 12:05 Yeah, we eat lots of beans and tofu and, you know, 12:09 lot of good proteins from without any unsaturated fat 12:13 and cholesterol, all the disease. 12:19 Okay, I will show you the last step. 12:22 All you need to do, you know, regular enchiladas. 12:26 We are using lots of cheese on top of it. That's true. 12:29 And when I came to America about 27 years ago, 12:32 my mother-in-law, she is American and she said, 12:35 "Kyong, I'm gonna show you how to make chili." 12:38 And she just opened the chili can, 12:41 very high in cholesterol and unsaturated fat 12:45 and she just dipped it in the oil, 12:49 then she just opened the back of the cheese and put it on. 12:53 And if I continue to eat like that probably 12:56 I would have a heart attack or maybe I'll die really young 13:00 with all kind of sickness. 13:02 So, you know, I just praise the Lord 13:05 that we had a health message that we can eat healthy 13:09 and it give us a lots of energy, you know. 13:12 I'll just--because that this is a reason 13:15 I'll just have-- I'll let this have papery. 13:18 There is a way you can eat healthy and have a better life. 13:22 Okay, after you spread the spaghetti sauce 13:27 and then I'm gonna garnish with chopped parsley like this. 13:31 Oh, pretty. Isn't it pretty? 13:33 Yeah, look at that. 13:36 Looks so pretty. Yes. It's colorful. 13:38 Yes, with the red and green. 13:40 And then, you know, on holiday seasons, 13:42 who don't like to pick this one and impress your guests. 13:45 Yes. Yeah. Okay, can I see a little bowl 13:50 with the chips, please? Yes. 13:52 Okay. Sometimes after you make enchiladas, 13:56 you have some leftover fillings. 13:58 This one make a wonderful dish like a bean and tofu dip, so. 14:04 I have a baked chips, I'll show you. 14:08 This is the one actually you can go to super Wal-Mart, 14:11 any grocery store you can find the baked chips. 14:13 They're baked in oven. Yeah, less fat. 14:18 So we can just put some here, so 2 dishes. 14:22 And 1 recipe make 2 dishes. 14:25 So all right, doesn't it look pretty. 14:28 This is really yummy. 14:32 And so nutritious and good for you. 14:36 Okay, I think we have a finished product 14:38 for the enchiladas maybe you can show to our viewer. 14:41 Oh, well let me show you. Yes. Look at this. 14:44 Isn't just a gorgeous? 14:47 Oh, I can't wait to try them. 14:49 By the way, you have to put this is in the oven, 14:52 350 degrees for like a 25 to 30 minutes. 14:56 Okay. Then it's ready to eat. 14:58 Okay, and we're gonna move onto next recipe. 15:01 All right. What are we fixing next? 15:02 We're gonna fix the Baked Spanish Rice. 15:06 Oh, it sounds wonderful. 15:08 Okay and their ingredients 15:09 we need to make Baked Spanish Rice are: 15:37 Barbara, have you ever made the Spanish rice before? 15:41 Yes, I have made it. 15:43 How did you make yours? A number of times, 15:44 but I've never baked it. You never baked it. 15:47 So this will be something different. 15:48 So you cook on the stove pan? Yes. 15:50 When I learned how to make Spanish rice, 15:52 I always learn how to make on stove. 15:55 You fry the rice, then you put a lot of the ingredients 15:59 in there and sometimes they stick to the bottom. 16:01 This is very inconvenient. 16:03 So I said, "Lord, there's got to be easy way 16:06 to make Spanish rice because I love Spanish rice." 16:09 So I said, "Come out with this recipe." 16:11 So praise the Lord. 16:13 He gave me the inspirations. 16:15 This one is such a easy recipe. 16:17 All you need to do just dumping and baking. 16:20 So first, this is a cooked brown rice. 16:24 Do you know how to cook brown rice 16:26 other than using rice cooker? 16:29 Yes, I don't have a rice cooker. I just-- 16:31 How do you make your-- cooking your brown rice? 16:36 I can't think of what they call, 16:37 but you kind of brown the rice, 16:39 so when it's dry and then you add the water. 16:41 You've to texturize. Okay. 16:43 This is what it is Okay. Oops. I've learned to do that. 16:49 Easy way to make brown rice is like 16:51 when you wanna make 2 cups brown rice 16:55 uncooked and you can put some like a 4 cups of water. 16:59 Right. Then put it into oven for 1 hour at 350 degrees. 17:03 They come up perfect brown rice. 17:07 And do you know that I used to make my Spanish rice 17:12 with the white rice? And, you know, 17:15 the white rice it has no vitamin B 17:17 because they strip off all the nutrition's. 17:20 So brown rice has all the nutrition we really need. 17:24 Vitamin B is so important in the grain because 17:29 once we eat brown rice with the vitamin B, 17:32 it will breakdown and turn into energy. 17:37 But white rice it has no B vitamins. 17:40 Do you know what happened once we just eating it? 17:43 It will turn to sugar. 17:46 Just pure starch, doesn't it? 17:48 Yeah, pure starch and sugar. 17:49 So specially when people has diabetes 17:55 and they need to stay away from white rice. 17:59 Even though you don't have diabetes. Right. 18:02 And you wanna eat something turn into energy. 18:05 Not, you know, turn into fat and sugar. 18:08 Yes, rather slowly release too, isn't it? 18:09 That's right. Since, it's a wholegrain. 18:11 Yes. So just to see you're mixing it 18:15 and I spent lot of time mixing it. 18:18 Even though it's a cooking show I always tell them 18:20 that mixing is a very important in cooking. 18:24 To get the flavors. Yeah. Everything is evenly. 18:27 Even though you have best recipe in the world. 18:30 If you don't first, if you don't measure it right, 18:33 it's not gonna come out right. 18:35 And if you don't read the instructions, 18:37 it's not gonna come out right. 18:39 And if you don't mix it right even though you 18:41 measure it right and it's not gonna come out right. 18:43 So you have to have three principles for good cooking. 18:46 You see, what I did? 18:49 Measure your ingredient, read instructions. And mix well. 18:53 Then mix well. You follow instructions. Okay. 18:56 I'd like to using 9 inches pie dishes 18:59 because it has good presentation. 19:01 So I'll just spray some nonstick oil. 19:06 Repeat on, you know, rice is based sticky. 19:08 Sticky bitterness. Yes. 19:10 So would you hold this for me? 19:12 Yes, I'll be very happy to. Okay. 19:14 Just transfer to pie dishes like that. 19:21 Okay, get it all out. 19:23 When I was young, my grandma raised me 19:27 because my mom was so busy. 19:30 And, you know, look at that rice grain is so tiny. 19:34 And, you know, when I was little, 19:37 I just spilt the rice, my grandma told me that, 19:40 "You don't waste any grain of rice." 19:43 Because farmer works so hard to, you know- 19:45 To grow it. Yeah. 19:47 So we don't need to waste and you just flattened. 19:54 And I always spend sometime to last patch like this too. 19:58 And look at that, doesn't it look nice? 20:00 Very nice. It's almost like-- Such pretty color. Yeah. 20:03 Almost like enchiladas that has red and green. 20:05 This one is red and green. 20:07 So again it would be a wonderful holiday meal, 20:11 not just for the Amigos, but all the friends 20:14 that are in the United States and all the world 20:16 that you can make these wonderful dishes. 20:19 I think we have finish product we can show it to viewers. 20:21 Yes, we do. Doesn't that look wonderful? 20:28 And I love how you've garnished it. 20:29 Oh, thank you. 20:31 You know, we always eat with our eyes. 20:33 Makes it look so beautiful. Yeah. 20:35 You can just decorate with the parsley 20:37 and some cherry tomatoes. 20:39 And we can--you can eat tomatoes too. 20:41 By the way, you can bake this at 350 degrees 20:44 for just 25 minutes and ready to eat. 20:46 And this kind of nice, just stick in there 20:47 and set the timer and forget it until it dings. 20:49 Ding, then it's ready to eat. 20:51 I think we are ready for the last recipe 20:54 that we're gonna make some non-spicy salsa. 20:57 Oh, wonderful. 20:59 Well, for the salsa, the ingredients are. 21:24 Easily when you make salsa, 21:27 they're all either hot or medium hot or mild 21:32 and like I emphasized so many times there. 21:35 Spice is not good for you. 21:38 God didn't design our body to eat any spicy food 21:42 even right now lot of people say, 21:45 "cayenne is good for you." 21:46 But still is irritable to your skin, 21:48 so get away from it. 21:50 Okay, so this is like a non-spicy. 21:55 First, you need a 8 ounce tomato sauce. 21:58 And look at that, this is like 22:00 a 2 medium tomato already chopped. 22:05 The study has found that the tomatoes 22:08 actually very good for the prostate cancer. 22:12 Oh, really? Yeah. 22:14 And also very high in vitamin A. 22:17 So, ladies, if you wanna have a beautiful skin, 22:20 so lot of tomatoes, especially 22:22 homegrown would be really good. 22:24 Okay, next one now we're going to add onions. 22:28 You know, onions is high in antioxidant--apply 22:34 for your cancer too. Amazing. 22:37 God put so many good things to fighting for cancers. 22:41 Providing to us--us with so many different things. 22:43 And also you're fighting 22:47 for your germ and bacteria in your body. 22:49 And if anybody have a high blood pressure, 22:53 it will lower your blood pressure. 22:56 And if you have weird high sugar levels, 22:58 it will lower your sugar level. 23:00 So it's a wonderful. 23:02 And a lot of people like to put, what you call cilantro. 23:05 Cilantro. Cilantro. 23:07 But when I did there with the cilantro, 23:10 somehow people don't like their flavors. 23:13 So I will just use the parsley, 23:15 but if you like the cilantros, please use the cilantro. 23:18 I like the cilantro. Yeah. 23:20 Then a lemon juice, like already I mentioned 23:23 to you that a lemon juice is such a good for cleansing 23:26 your intestine and your stomach, 23:30 and if some people has constipation. 23:32 It's not good time to talk about it, 23:34 but this is information. 23:36 If you have constipations, when you wake up 23:39 early in the morning, get some warm water in the glass 23:42 and some--add some lemon juice and drink and it will release 23:47 and cleanse your stomach intestine 23:49 and you won't have a constipation problem. 23:52 And it all they're high in fiber food. 23:54 It will help you. Yeah. 23:57 My sister used to have a lot of problem, 23:59 and then now she is cooking 24:01 all the delicious recipes from my cookbooks. 24:05 She's not even vegetarian, 24:07 but she tried and she made lot of things 24:09 and her cholesterol went down to from 270 to 180. 24:13 Oh, wow, that's amazing. In 6 months. In 6 months. 24:17 And her constipation is gone and she is very happy. 24:20 She is not gonna get a colon cancer 24:22 for sure, you know. 24:23 Okay, this is already just to mixing it altogether 24:29 and just this is-- it's not spicy at all, 24:32 but it's got a lot of nutrition in here. 24:35 So it's delicious. 24:36 So I'm gonna go and put it in the bowl here. 24:39 Here we can serve with chips or specially baked chip 24:44 will be really good, isn't it? Yeah. 24:48 Well, our time's almost gone. 24:49 What we're gonna do is take a short break 24:51 in just a minute to give our viewers the information 24:55 they need be able to get some of your recipes. 25:00 We hoped you've enjoyed cooking with Kyong Weathersby. 25:02 Now let's take a moment to review our Mexican recipes. 25:06 For the taste of Heaven Chili, you'll need: 25:39 For the Bean and Tofu Enchilada, you'll need: 26:12 For the Baked Spanish Rice, you'll need: 26:52 For the Salsa, you'll need: 27:21 If you would like information on how you can contact Kyong 27:25 or if you would like to receive today's recipes, 27:27 please write to 3ABN, P.O. 220, West Frankfort, 27:32 IL 62896 or call us at 1-800-752-3226. 27:40 Once again, that's 3ABN, P.O. 220, 27:45 West Frankfort, IL 62896 27:48 or call us at 1-800-752-3226. 27:54 Now let's take a look at our finished recipes with Kyong. 28:01 Welcome back. 28:02 Look at all this beautiful Mexican food 28:06 we prepared for you. 28:07 Kyong, can you tell us about it? 28:09 Oh, sure. 28:10 Okay, so we're having chilies, 28:12 so delicious and high in protein. 28:16 This is a Bean and Tofu Enchiladas. 28:19 There is no animal fat whatsoever. 28:22 And baked Spanish rice, there you can actually bake 28:26 the Spanish rice and it's good for you. 28:29 And next one we make the non-spicy salsa, 28:33 and you have to try that. 28:35 And we have some leftover Bean and Tofu filling, 28:39 so we make some nice and dips. 28:42 So you can anyway bake chips and-- 28:46 Thank you, Kyong, for coming and sharing 28:48 all these wonderful recipes with us. 28:51 Well, thank you for having me. 28:52 I have a wonderful time. 28:54 This been great, hasn't it? 28:56 Well, I want you all to know out there, 28:58 you're not in this alone. 28:59 Come on back and let's cook together. |
Revised 2014-12-17