Participants: Barbara Nolen (Host), Kyon Weathersby
Series Code: LCT
Program Code: LCT000012
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00:01 Going to grandma's house for the holidays
00:02 always brought a taste of heaven experience. 00:05 Well, today we're gonna share some recipes 00:08 including tamales that are sure to be something, 00:12 even your grandma would have loved. 00:14 And I think they will become a part 00:15 of your holiday tradition as well. 00:50 Welcome to "Let's Cook Together." 00:52 Hi, I am Barbara Nolen. 00:54 And today I want to introduce to you my friend 00:57 Kyong Weathersby, who is going to be sharing 01:00 some wonderful holiday recipes with us. 01:02 I am so happy to be here again. 01:04 I had such a wonderful time cooking with you. 01:07 I've enjoyed it, too. Yeah. 01:08 Today, I am gonna show you how to make tamales. 01:13 You know, I have never made them live 01:14 and I might just learn now. 01:15 Okay. And this one is totally vegetarian 01:19 without any pork filling. Oh, that's wonderful. 01:22 Do you know that all-- most of the tamales, 01:25 traditional tamale they use the pork. 01:27 I mean, like pig head. 01:29 They scrape the meat off from it. 01:32 So I am gonna show you how to make real healthy tamale. 01:36 Okay, let's read the first recipe. 01:39 Okay. The ingredients for the tamale filling are: 02:15 Okay. First what we need to do, 02:19 we're going to mix the filling. 02:21 So this one vegetarian meat, on the other cooking class 02:25 and then I showed them how to make, 02:27 so if you need the recipe call 3ABN. 02:30 You would like to have vegetarian meat 02:32 by Kyong Weathersby. 02:35 The reason I am using the home made meat-- 02:38 vegetarian meat because there is lot of meat out in the store 02:44 that contains lot of white egg or sometime 02:47 they have a lot of chemicals 02:50 and it is not really good for us. 02:52 This was a very simple recipe. 02:54 Yes, it is. Easy to make and I see you ground it. 02:57 And we can mix some cumin. 02:59 Mexican dishes without cumin, it won't be Mexican dishes. 03:02 So I am adding some paprika 03:04 to add some color to this, look like a real beef. 03:08 And this one is garlic powder. 03:11 You can continue to stir. 03:13 Oh, sorry. 03:14 This is onion powder. 03:16 Okay, let's remove this one. 03:18 And I am gonna, while Barbara 03:20 is mixing the fillings. 03:22 I am going to mix the Masa dough. 03:24 You can buy Masa flour from any grocery stores. 03:29 Then you have to mix the way they does meat, a broth. 03:33 So I will show you without meat broth, 03:36 you can make a wonderful Masa filling here. 03:40 This is the corn meal. 03:43 I have to tell you about corn meal. 03:45 When you go to grocery store please read ingredients. 03:48 Most of the corn meal has the baking soda, 03:51 baking powder already in it. 03:53 Like I mentioned so many times that baking soda, 03:57 baking powder will irritate your stomach. 04:00 It will irritate your nerve, your blood, 04:03 so you need to get away from baking soda, baking powder. 04:06 Okay. Sea salt. 04:10 And garlic powder, onion powder, 04:13 very simple ingredients. 04:15 Would you like to move this one over there? Okay. 04:18 Then I will go ahead and mix this one. 04:22 I spend a lot of times mixing my dry ingredients. 04:26 Corn meal, it's kind of yellow 04:28 and unbleached flour is just white. 04:30 So you-- when you mix together it will come out to beige color. 04:33 So you mix until it looks like beige. 04:35 Then this is the broth that the other day 04:39 when I make the vegetarian meat 04:40 sometime you have broth left over. 04:42 So you save broth. You save those. 04:44 And this is delicious broth. 04:47 And I just add in here, okay. 04:51 And this is canola oil. 04:54 I cannot say some good about. 04:57 I cannot say enough to say good about canola oil. 04:59 This is very high in Omega 3. 05:02 Which is uplift your depressions, 05:06 refresh your memory. 05:07 We don't want to lose our memory, do we? No. 05:10 And it will lower your cholesterols. 05:15 You're just simply mixing it like this. 05:17 You have broth mix, give it extra special flavor. 05:20 Yes. Yes, it is. 05:22 But if you don't have broth you can use the soya milk 05:25 or any vegetable broth, you enjoy making it. 05:30 Ooh! Fun in the kitchen. 05:34 Yes. Okay, let's go ahead and just wipe little bit here. 05:37 Okay, so how simple it is. 05:40 Yeah, it's very. Already filling 05:41 is done and Masa is done. 05:43 And now we need it to spoon here. 05:46 Then I will show you when you go to grocery stores. 05:49 This is a corn husk like this. 05:53 Sometimes when it comes from Mexico, 05:55 they don't have any instruction how to clean 05:58 this one or how to use it. 06:00 So I will show you how-- when you open the packet, 06:04 just cut it, this is like a triangle, isn't it? 06:07 So you just cut right here. 06:10 You will make, okay, oblong square. 06:15 Something like this and this is dry so it's hard to work over. 06:22 So what you need to do, you just dip 06:24 it in the hot water for 30 minutes. 06:26 Then it will be nice and tender. 06:28 And then wash good, this is very dirty. 06:32 Oh, it's dirty so that's an important thing to know then. 06:34 Yes. And you need to wash it really good. 06:37 And right here I already prepared a corn husk. 06:41 Look at that how different it is, how tender. 06:45 Looks like it even got bigger 06:46 after when the moisture added. 06:48 Nice of us, same size. 06:51 Same size. 06:52 Okay, now I am gonna show you how to make tamale. 06:55 Why don't you do it for some? 06:57 Oh, this is gonna be big tamale. 07:00 And so way some with your finger 07:02 and you just spread out like this. 07:06 Then there is a fillings there. 07:10 If you want to make the fat tamale 07:12 you can fit lot of meat filling or this is about right. 07:17 Then you just roll it. 07:19 Like this. How simple it is? 07:21 Very simple. Do you want me to show you one more? 07:23 Yes. I will just go slow motion. 07:29 When I used to live in--Okay, long time ago, 07:33 about 19 years ago, we moved to San Antonio, Texas. 07:36 Then I went into grocery store on holiday. 07:39 There's lot of hog head was selling at the grocery store. 07:44 So I always, always to wonder, 07:46 what are they doing with that hog head? 07:48 Then one lady at the counter waiting for 07:51 and she had a hog head in her shopping cart. 07:53 So I asked her, what are you going to do with your pig head? 07:57 She said, I am making tamale. You do? 08:00 How do you do this? 08:02 She said, we scrape the meat out from the hog head 08:06 and this how they make tamale. 08:08 At that time, you know I ate meat and pork everything. 08:11 But I said I am not going to make tamale with that pig head. 08:16 So I made my tamale with beef or chicken. 08:21 But I have to tell you we have--if you have a Bible, 08:25 please open your Bible in Leviticus 11 08:28 and God give us a health message that pork is not clean meat. 08:35 The reason you know God knows that this pig eats everything, 08:40 anything, and they are just filled with the parasites. 08:44 Even though, you cook you cannot kill the parasites. 08:47 So you are eating all this in your body 08:49 and the parasite's eating you up. 08:51 So this is a way you can make healthy and delicious tamale 08:57 without all this worry about. 08:59 Okay, this one I already pre-made tamale. 09:03 Look at this, it's already steamed. 09:04 Yeah, the smell is excellent. Yeah. 09:08 I am going to pick one out 09:12 and I will show you how it looks. 09:15 So how long do you have to steam them? 09:17 Oh, yeah, thank you for asking. 09:18 You steam for 30 minutes. 09:20 Thirty minutes. You don't cook or bake. 09:21 You have to steam for 30 minutes. 09:24 You just make sure that, 09:26 take the corn husk off, look at that and-- 09:30 Oh, I think, I might like to try that. 09:32 Would you like to try one? Yes. 09:34 Okay, let me go and cut half, 09:36 so the viewer can see it, how the middle looks like. 09:39 Can we show it to viewer? 09:41 Yeah, look at that, doesn't it look like real meat. 09:44 Um, surely does. It looks wonderful. 09:46 And I introduced so many people who love tamale. 09:49 They really love this tamale. 09:51 Oh, Mexican food is so good. 09:52 They cannot tell the differences. Okay. Okay. 09:55 I give you chance to taste one piece. 09:57 Be careful it's hot. Okay. 10:07 It's very good. 10:09 (Speaking in Spanish). 10:13 (Speaking in Korean) 10:15 Means very delicious in Korean and Spanish. 10:18 Um, it's very good. 10:21 Okay, let's move to next recipe. 10:23 All right, what are we going to be fixing next? 10:25 We are going to make some Glazed Carrots. 10:28 Oh, I love carrots. 10:32 Okay, well, the recipe. 10:34 The ingredients for the Glazed Carrots are: 10:48 This is another very simple recipe and very healthy 10:52 for us and even little children can learn how to make this one. 10:57 So first you need to do just add some olive oil, 11:00 its 1 table spoon. 11:02 I need to heat it a little bit. 11:03 Okay, then this is already steamed baby carrots 11:08 for about 10 minutes. Ten minutes. 11:11 We kind of made it crisp and tender. 11:14 You can use the parsley flakes, 11:16 but I am using here fresh parsley 11:18 because this is what I have it now 11:20 and turbinado sugar and sea salt. 11:25 You don't have to cook, 11:26 all you need to do is just to mix it really good 11:29 and glaze really good. Yeah. 11:32 And this is so sweet. 11:34 All right, to make it sweet in here, 11:36 we're now adding little more sugar here. 11:38 So everybody would enjoy 11:40 specially children will love this one. 11:43 If you have--okay, getting too hot. 11:45 So I'm gonna lower this one. 11:49 And how when you have a time-- 11:53 just cook it little longer about 5 minutes, 11:56 but I'm gonna just stir and show you how it will be done. 12:00 I think I have a plate, already decorated with sliced cucumber. 12:05 This is a holiday theme so I decorate with green 12:10 to go with beautiful red--orange into, isn't it? 12:16 As you know the carrot is such a good for your eyes 12:19 and if you have a hay fever, 12:21 you need to eat a lot of carrots. 12:23 Even good for ulcer and it will lower your cholesterol. 12:28 God, put a lot of good things in one carrot. 12:30 He did. Yeah. 12:32 And if you have a cancer, please make some carrot juice 12:35 and it cleans your blood. 12:37 Your dirty blood cause the cancer, 12:39 so you need to clean your blood. Okay. 12:42 I think we are moving to the next recipe. 12:45 All right. What will we be cooking next? 12:47 Next recipe would be O-Raisin Mini Muffins. 12:50 Oh, they sound delicious. Yes. 12:52 Okay. Well, the ingredients for the O-Raisin Mini Muffins are: 13:25 Barbara, do you know why I named 13:27 this for the O-Raisin Mini Muffins. Why? 13:29 Because I am using orange juice and raisin so it's O-Raisin. 13:36 And this is a very delicious recipe. 13:39 So I am gonna show you step by step, 13:41 so you can learn how to make good, healthy muffins. 13:45 First I am going to put 1½ cup whole wheat flour 13:49 with all the vitamins and proteins, 13:52 then raisin 1 cup of raisin. 13:56 Okay, you start to stir it 13:57 and 1 cup unbleached white flour. 14:01 A lot of white flour is bleached with the chemicals 14:04 so this is unbleached white flour 14:06 and ½ cup lecithin granules. 14:09 Lecithin granule is from Soya bean product 14:12 and actually is so good for you. 14:16 It has a buttery flavor. 14:17 If you like to have some buttery flavor in your dish. 14:20 Not only that once you use the lecithin granule, 14:24 it will melt your cholesterol from your blood stream. 14:27 Oh, wow! And it will lower 14:29 your cholesterol in short time 14:30 and with your change of diet and exercise. 14:34 Okay, 1 tablespoon and add your baking powder 14:38 and 1½ teaspoon sea salt with the calcium in it and coriander. 14:44 Yes, I am using coriander instead of the cinnamon. 14:48 The cinnamon is very irritative to your stomach. 14:51 So I use coriander, it has wonderful flavor. 14:54 Okay, you have to mix your dry ingredients really good. 14:59 The reason I am using Ener-G baking powder 15:02 because regular baking soda, 15:04 baking powder irritate your stomach, 15:06 irritate your nerve and irritate blood and it will cause 15:10 the Alzheimer's disease and osteoporosis. 15:14 And also it will destroy vitamin-B without vitamin-B 15:17 you cannot have a clear thinking, 15:20 so stay away from baking soda, baking powder. 15:24 Okay, once this you mix all the dry ingredients, 15:28 we are going to go and add orange juice. 15:32 Orange juice gives such a good flavor in this muffin. 15:36 And canola oil, it is high in Omega-3. 15:41 It's good for your brain too. 15:42 So this is a brain food. 15:44 We need to feed our brain. Yes. 15:46 And vanilla for the flavor 15:50 so when you--okay, go and continue mix. 15:53 I have to tell you that when you mix the muffin 15:55 you just whack it, don't beat it. 15:59 The reason is that, when you beat it you're gonna 16:02 cause the gluten to make your muffin really tough 16:07 so we want our muffin to be really soft. 16:10 You're done. You're done. Okay. Yes. 16:12 Or you just make sure that they all doesn't mix it. 16:17 Oops, okay. 16:21 This is like--this recipe actually 16:23 you can make about 224 baby mini muffins. 16:29 So make sure to add just a spray. 16:33 I can do really fast, I practice. 16:38 This one makes a wonderful holiday meal. 16:41 You can eat actually like a dessert or breakfast. 16:46 And the children will love this. 16:48 All you need is just a one scoop. 16:50 Oh, I like your way of putting them 16:51 in there with that little scoop. 16:53 And it won't make any mess. 16:55 So you don't have to the mess. 16:56 Yeah, it makes the perfect muffins. 16:59 And look at that. 17:02 I love this size because we travel a lot with my husband 17:06 doing cooking schools. 17:07 And it would be our lunch sometime 17:09 we put it in the lunch bag and we just 17:11 eat it and we don't miss anything. 17:14 We had all ingredients here like complex carbohydrate 17:20 and lecithin will give us clear thinking 17:24 so I can preach a good healthy message to the people. 17:28 I think this is about done. 17:29 What I am gonna do? Okay. 17:30 I am gonna use it. 17:32 I am gonna show to viewers what they can do. 17:35 Would you like to help me to decorate. 17:36 Before you bake, it should be 150 degrees for 20 minutes. 17:41 You can put some walnuts on top of it. 17:45 It looks so nice when it bakes. 17:49 Also, very high in Omega-3 and high in iron 17:54 and fibers and proteins 17:59 and we have a finished product maybe we can show it to viewers. 18:02 Oh, they look so delicious. 18:03 This is really yummy. 18:05 So your neighbor, your family, 18:08 your children would love that muffin. 18:12 Okay, we have some bit of leftovers so what we can do. 18:17 If you want to make some mini muffin 18:19 and if you want to make some bread. 18:22 It makes nice bread, too. 18:24 So we can pour some here, some of it, 18:27 I am not going to put all here. 18:30 So maybe, about this much would be good. 18:35 Yeah, so just spread out 18:39 and if you have a leftover walnuts 18:44 just sprinkle on top of it. 18:46 And bake it at 350 degrees for about 25 minutes 18:50 and you will have two recipes from one recipe, it's delicious. 18:55 Okay, I think that we have a one more recipe to go. 18:59 What are we going to make next? 19:00 In a holiday we got to have a salad and salad dressing. 19:04 So I am gonna make some salad dressing. 19:06 Oh, wonderful. 19:09 The ingredients for the ten thousand island dressing are: 19:47 Well, Kyong, why did you name this recipe 19:50 ten thousand island dressing? 19:54 Because this one is, if you're in love, 19:58 a thousand island dressing like I used to be 20:01 and you will love this dressing, 20:02 but this is ten times better than 20:05 thousand island dressing. Wow, must be really good. 20:07 Without any vinegars or refined sugars. 20:10 So refined sugars are harmful to you and vinegar 20:14 is very harmful to your stomach and your nerve. 20:16 Do you know that? No. Okay. 20:18 First we gonna put mori-nu-tofu, 20:21 it has to be firm. 20:23 There is a soft extra firm, that I like to have firm 20:27 and Soya milk powder and I am using 20:31 lemon juice instead of the vinegar. 20:34 It has good flavor and good for you, 20:36 good for your intestine, it cleanse your blood. 20:39 And turbinado sugar, 3 tablespoon turbinado sugar 20:43 and 5 tablespoon tomato sauce that will give it a color, 20:50 I was looking for pinkish color. 20:54 And I am adding little more paprika 20:56 for the flavor and 1½ teaspoon sea salt. 21:02 Regular salt has, they have refined sugar 21:08 and they use some percent baking soda, 21:11 easy to blow us soon. 21:13 I am using the sea salt. 21:15 It's high in calcium mineral. 21:17 This is garlic powder, onion powder 21:19 we put it in there and 6 tablespoon water 21:23 and then we pour this, 21:26 and she's gonna blend it. Okay. 21:48 Maybe we should stir it down a little bit. Yes. 21:50 Good idea. Here you go. 21:55 Even though, you see 21:56 there's some group like one of the island. 21:58 Do you know why they call it a thousand island dressing? 22:01 No. Because they have a ten, I mean, 22:03 thousand islands floating in dressing. 22:06 With I am gonna use, put some like onions, 22:11 parsley so that's why they call it 22:14 thousand island dressing. 22:15 So I make a ten thousand island. 22:28 Okay. That's good. 22:33 Let's see if I can pick. Yeah. 22:35 I can go and pour in the nice dressing bowl. 22:41 Oh, it's it in here, so we save this one here. 22:46 And do you remember 22:47 that I don't put any onions and parsley. 22:52 So like I've mentioned to you, you need to put 22:55 some like a finely chopped onions 22:59 and some parsley to make the island floating. 23:03 And if you don't like to chunk of the onions 23:07 what you can do, you can go and blend all together. 23:11 But then you have to change your name, 23:13 it's not ten thousand island dressing anymore. 23:16 So how about that-- how easy it is, 23:18 so simple, isn't it? Yes. 23:20 And look at the color. 23:23 The color is so good. 23:25 This is perfect color for the holiday, too. 23:27 So much more healthy for you than 23:28 the regular bottled dressings that you buy in the store 23:32 that are full of preservatives and... Yeah. 23:35 And also you know, I mentioned 23:37 to you that they always add refined white sugar. 23:39 Really? Yeah, they do. 23:42 And when you shop please read the ingredients. 23:46 And if you don't know how to pronounce, 23:49 if you don't know what they are, 23:51 write it down go home and open your dictionary 23:54 find out what they are. 23:56 And see, you cannot find in dictionary, 23:58 you shouldn't put in your body 23:59 because our body is a temple of the Holy Spirit 24:02 and Holy Spirit want to dwell in clean body, isn't it? 24:07 So we can't defile it. 24:09 So this is--can I have the set up bowl? Yes. 24:14 That we can show it to viewer that you can. 24:19 Oh, that looks lovely. 24:21 It's beautiful. Yeah. You can make salad 24:22 with the red and green. 24:24 Well, it's time for us to take a short break now. 24:26 To give you information on how you can 24:28 get these wonderful recipes. 24:31 We hope you've enjoyed cooking with Kyong Weathersby. 24:34 Now let's take a moment to review our holiday recipes. 24:38 For the tamale filling you will need. 24:54 For the Masa dough you will need. 25:14 For the glazed carrots you will need. 25:29 For the O-Raisin Mini Muffins you will need. 26:02 For the ten thousand island dressing you will need. 26:39 If you would like more information on 26:41 how you can contact Kyong 26:43 or if you would like to receive today's recipes, 26:46 please write to 3ABN, PO Box 220, 26:49 West Frankfort, Illinois, 26:51 62896 or call 1-800-752-3226. 26:58 Now let's take a look at our 26:59 finished recipes with Kyong. 27:03 Welcome back. 27:05 Just look at all the wonderful holiday recipes 27:07 we have prepared for you today. 27:09 Yes, we had such a good time. 27:11 Didn't we? It's been fun. Yeah. 27:13 I am gonna show you what we did the first recipes 27:16 are delicious and healthy tamales. 27:19 And next recipe we did, oh, just look at the nutritious 27:24 and colorful glazed carrots. 27:27 And third one we did O-Raisin Muffin 27:30 that everybody dying for to eat this. 27:34 And fourth recipe we did ten thousand island dressing 27:38 with the holiday salad to go with it. 27:44 And you can also serve a corn bread. 27:48 This is such a delicious corn bread. 27:52 Well, thank you for joining with us to share 27:53 all these wonderful recipes with us. 27:55 Thank you. We are almost out of time for the day. 27:59 Remember you are not in this alone. 28:00 Join us again and let's cook together. |
Revised 2014-12-17