Participants: Angie Roldan (Host), Laverne Jackson
Series Code: LCT
Program Code: LCT000024
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00:01 Are you tired of dragging through the day?
00:03 Well, standby for some delicious recipes 00:06 for your breakfast to start your day. 00:40 Hello, friends, welcome to another 00:43 "Let's Cook Together." 00:45 Today we have some delicious recipes for your breakfast 00:48 and we have Dr. Laverne Jackson to do them for us. 00:53 Hi, Dr. Laverne. Hi, how are you today? 00:55 I'm fine. And I'm Angie Roldan, 00:57 I come from Puerto Rico 00:59 and I'll be hosting you for this program. 01:02 Well, thank you. 01:04 So what recipes do you have for us today, Dr. Jackson? 01:07 Today we are going to do some breakfast dishes 01:10 and we will start with what we call our TVP sausages. 01:15 Okay, let me read those ingredients for you. 01:52 Wonderful. So let's start with 01:55 pouring in all of our ingredients here. 01:58 We'll place the TVP and then we mix everything together. 02:06 This is a wonderful recipe that is a replacement 02:12 for people that would like to have what we call 02:15 pork sausages for breakfast in the morning. 02:18 Substitute for sausage? Substitute for-- 02:22 The real ones. For the real ones. 02:23 But you know what? This is the real one. 02:26 Okay. That's right. This is the nutritional one. 02:29 This is the nutritional one. So we'll put-- 02:32 So we're adding--what is this? This is salt. 02:35 I didn't get it all in there. 02:37 Get all of our salt, then we want to put 02:39 the flour in and then I'm going to mix it up very well. 02:47 You want to mix up your ingredients-- 02:49 All of the ingredients go together? 02:50 All of the ingredients, yes. 02:52 We want to mix it well because when you're mixing it, 02:55 the ingredients will fall to the bottom of your bowl. 02:59 Then you place-- pour your oil over it-- 03:04 Okay. You first do the dry ingredients-- 03:07 Do the dry ingredients-- Then liquid ones? 03:10 And then we will pour our water over. 03:15 Now you have to be very careful with your water-- 03:17 Has to be boiling water? 03:19 Has to be boiling because this 03:21 textured vegetable protein is very absorbent. 03:26 So you want it to absorb. So you want to just-- 03:30 And then you need to let it sit some time, 03:33 just a little so that all of your seasonings 03:37 will absorb into your flavor here. 03:41 Just by absorbing when it gets all together? 03:44 Yes. Would that be okay? 03:45 Oh, yeah. And then we're going 03:48 to mould them and that's so-- see how that comes? Yes. 03:55 And then you let it sit till it absorbs 03:56 and what happens is the seasoning goes right through 04:00 and make it have a very wonderful, wonderful taste. 04:06 And then once these have set for a while 04:10 so that they're very firm, then we mould them. 04:17 And usually what we do is, some people take it 04:19 and mould them into their hands, 04:21 but we use a canning jar lid like this. 04:25 Okay, so we're making like kind of patties? 04:28 Patty size. Not the actual shape 04:29 of the sausage but patties. 04:31 No. Right. Patties. 04:32 And then what we're going to do is we'll turn that up, 04:37 put our pan on there and-- thank you. 04:43 And we'll spray this so that 04:47 we can get these out. All right. 04:52 This is such a wonderful little tool that you put them in. 04:58 This way every one comes out uniform. 05:02 Okay. You don't have to worry. 05:03 Now you can make them as thick or thin as you would like. 05:06 We're going to make them a little thick here. 05:08 And then we take our plate, pop it out. 05:13 We may have to move that. 05:15 Pop it out and there's your patty. 05:17 All right. 05:19 And so now you get probably about four or five out of this-- 05:25 Recipe? Out of this recipe, yes. 05:27 And then what you do is, once you get that, 05:30 then you place it-- you can place it on a pan 05:34 and then you can bake it in the oven, 05:36 but it makes it a little firmer when you bake it in the oven. 05:40 But if you want it-- But they would be too dry? 05:43 A little drier in the oven. 05:44 But if you use your non stick skillet and do it, 05:48 then it's a little softer. 05:50 So let's put that on there. 05:55 Don't you have to add that non stick spray? 05:58 You can but when you have 05:59 a little oil in your ingredients, 06:02 you don't have to add it to it. And so we let that brown. 06:07 Now this is--doesn't have to cook a long time. 06:10 All you need for it to do is just brown. 06:13 Just brown it on one side, 06:15 brown it on the other side and then it's ready. 06:17 So that protein is pre-cooked already? 06:20 Pre-cooked already, yeah. 06:21 That's why when you put your water in, 06:24 it absorbs right into it. 06:25 You don't need a lot of other cooking. 06:27 Now this is made from soy beans. 06:30 You can take tofu if you're familiar with tofu 06:34 and then you dry it and you put it in-- 06:37 actually you freeze it first and then you dry it 06:39 and then it looks like this. 06:41 And it comes out-- Same texture, more like-- 06:43 Same texture. And you can add any kind of 06:47 seasoning in it that you would like. 06:49 Now to get the actual meat flavor for these, 06:53 we use sage and thyme. 06:56 That gives a meat-like taste and texture to it. 06:59 So now we'll let that brown. 07:02 And then as that's browning, we will go to our next recipe. 07:09 Okay. And that will be the chicken-like gravy. 07:47 Okay, friends, we're back for our chicken-like gravy. 07:51 And how do we do that, Dr. Jackson? 07:54 Well, we first start with pouring-- 07:56 We're using a blender in this one. 07:58 Yes, we do a blender, or use a blender. 08:00 Now what we want to do here is 08:02 we're going to make a gravy that's nice and creamy. 08:06 So we're going to use a cashew base for it. 08:09 Okay. So we start with some water. 08:12 Boiling water? We'll use some boiling water. 08:14 Now-- Is that the whole 3½ cups? 08:18 That's 3½. We'll make sure and if not we'll-- 08:22 it's a little bit more we pour down than what we need. 08:31 Okay. Do you save some water for later? 08:32 Actually, you know, I should have. 08:35 Let's pour a little bit out 08:38 because we don't want to pour too much in to start with. 08:42 Oh. Well, you want just to make it creamy, right? 08:45 Blend cashews? Not too much water. 08:46 Yes. Not too much. 08:48 And normally what we do is we always wash the cashews 08:51 because sometimes they may have a-- 08:53 So we add the cashews and let them blend? 08:58 Like into a cream? Let them blend. 08:59 Yes. And then we just-- 09:17 And now we will add our other ingredients to that. 09:23 Right into the blender? Right into the blender. 09:25 We want to add some sea salt to that. 09:29 We want to put some garlic powder in. 09:33 Garlic powder really makes a excellent, excellent-- 09:37 What's the ingredient that gives it the chicken flavor? 09:40 We have a chicken style seasoning 09:42 that will give us our flavor there. 09:46 Now some people like... Oh, let's use a spoon here. 09:53 We want to make sure we get all of our ingredients. 09:56 We don't want to leave any at all. 09:58 Then we're going to use some nutritional yeast in. 10:01 Nutritional yeast makes it have 10:03 a cheesy-like taste to it and really season it. 10:07 You were telling me these recipes are southern recipes? 10:09 Yes. We call-- 10:11 You do that in the southern states? 10:12 Yes. This is our--what we call our 10:14 country breakfast that we're having here. 10:17 And all of this can go together in one country breakfast? 10:20 Yes. Now we're going to put some onion powder in. 10:26 And we're going to put a little flour in 10:28 and the flour is just to thicken it. 10:31 Now some people that cannot have whole wheat-- 10:34 then what we do is we leave that out 10:37 and add more cashews so it'll thicken with just the cashews. 10:42 So it has to be creamy. Yes, you want it creamy. 10:46 Now we're going to put the top back on-- 10:49 Okay, and blend it? And then we're going to... 10:58 Is that okay? 11:04 Now this is our country style-- 11:10 Chicken-like gravy? Chicken-like gravy. 11:12 So I'm going to pour it in here. 11:18 And you use this with what kind of food? 11:22 You put it on the patties, for example? 11:24 You can put it on our TVP patties 11:26 and then we're going to make some grits 11:29 and some biscuits and so you can put them on-- 11:32 you can put the gravy on both. 11:34 Then we're going to sprinkle a little of our parsley over it. 11:39 You don't blend this anymore? 11:41 No. We don't have to blend it anymore. 11:43 And that is our gravy and this is the finished product. 11:47 And this, if you want to see, this is our finished product. 11:51 And that's your country style gravy 11:53 and then it can be as thick-- 11:55 Some people like their gravies thick, 11:58 some people like them thin, 11:59 so it just depends on whatever you would like. 12:02 You add some more flour or you add some more cashews 12:06 in order to get your consistency. 12:08 In order to get the consistency, 12:10 the thickness that you would like to have. 12:13 And it works every time. Very good. 12:15 All right. All right. 12:16 So are we ready for our next recipe? 12:18 We are ready for the next recipe. 12:20 Okay. And that will be the corn grits. 12:37 So now we're ready to cook our corn grits, right? 12:39 Yes, we are. We start with our water. 12:42 We have the water boiling there. 12:44 How much water... We have... 12:46 for this recipe? I think it is 3 ½ cup. 12:50 3 ½ cups. All right. Boiling or you let it boil? 12:55 You let the water boil. Before you pour on-- 12:58 And then we're going to pour in our-- 13:00 Coconut milk. Coconut milk. 13:02 Well, you know we have a recipe in Puerto Rico 13:05 with coconut milk, with cornmeal, 13:08 and then you cook all that, all those ingredients together 13:12 along with some other ones and you wrap them 13:14 in plantain leaf and you cook them wrapped like that. 13:20 Really? And they're called guanimes. 13:21 They're sweet. Really? 13:23 They have sugar and they're very good. 13:26 Very, very delicious. Oh, that's excellent. 13:30 That's guanimes. Almost the same coconut milk, 13:33 cornmeal and then sweeteners. 13:36 And so next we want to-- 13:38 So what's the next thing you add? 13:40 The next ingredient, we want to add our grits 13:44 and we will put a-- use a whip though, 13:48 because we don't want them to lump. 13:54 So we're mixing. 13:56 And then once we're stir them, then we add the salt last. 14:00 You want to always add your salt last 14:02 so that it doesn't get over heated for you. 14:05 The salt? The salt. 14:07 And what would be-- Because when you add salt 14:11 and it's boiling hot, it causes the salt to go 14:17 through a transformation and that can cause 14:20 problems in the arteries-- 14:21 That would be harmful? Very harmful. 14:23 So it's advisable to-- In every recipe you cook, 14:26 you put the salt in the last place? 14:28 Always put it in last. 14:30 Because once you put your ingredients in, 14:32 it cools the water temperature down. 14:35 So when you add the salt, it's no problem. 14:37 Now you can experiment with it and you can see that 14:39 if you put the salt in and it's hot, 14:42 then there would be a white film all around the sides. 14:46 That lets you know that the water was too hot 14:48 and it caused the salt to change its structure. 14:54 Okay. Yeah. 14:56 Now this is our grits and then we can cook this a little more. 15:00 The more you cook it, you can put it 15:03 on a lower temperature and then it gets-- 15:05 it thickens, gets thick. 15:12 This is a--And once it thickens, is it ready to eat? 15:16 It's ready. Then we can use our gravy that we have-- 15:19 With it? Oh, yes, 15:20 you pour the gravy over it and then it's ready. 15:23 So this is not actually cornmeal, right? 15:26 No. It's something different? 15:27 This is corn grits. And it's salty. 15:30 And--mm-hmm. I'm going to pour this in. 15:37 How much time do you boil it? 15:39 You just boil it long enough for it to just thicken. 15:41 And you can let it sit and, like I said, 15:44 if you want it thicker, then you let it sit longer 15:50 and then you lower your temperature 15:52 and when you lower the temperature then it cooks 15:54 a little slower and then it thickens. 15:56 But you don't want it too thick, you know? 15:59 You want it nice and creamy and no lumps. 16:04 Exactly. That's why you-- 16:06 That's why you constantly keep stirring it 16:09 because grits are not very tasty when they're lumpy. 16:13 Okay. 16:15 Yeah, so you want to make sure that you-- 16:17 They remain raw? If they lump? 16:18 Well, no, they won't. They're just hard to get down. 16:22 You know, they get caught in the throat 16:23 and so you don't want that. 16:25 And I heard they should be very well cooked 16:27 because if not, they could harm you? 16:30 Yes. Well, that is they say that grains-- 16:34 when you cook your grains, you must cook them 16:37 thoroughly because they have an acid called phytetic, 16:40 I think that's the term, that can be harmful to you 16:45 if the grain is not thoroughly cooked. 16:48 Well cooked. Okay. Yes, so you want to do that. 16:50 But these are already what we call refined some 16:56 and so you don't have to worry about that. 16:59 Okay. So are we ready for our next recipe? 17:02 We are ready for the next recipe. 17:04 Okay, let's read our ingredients. 17:34 So are we ready for our recipe? Yes, we are. 17:37 What we are going to do now is, because of time we had to put 17:43 our liquid ingredients in the blender-- 17:46 And they're already blended. 17:47 And they've already been blended and that is your oil 17:51 which was ½ cup of oil, a cup of soy milk 17:56 and then 1 tsp of liquid lecithin. 18:00 Now the purpose of blending it is you want it to emulsify 18:04 where it looks a lot like butter or margarine. 18:09 And so now we're going to put 18:11 our dry ingredients in our bowl. 18:15 And that's the unbleached flour? That's unbleached flour. 18:19 This is our whole wheat flour. Then we're going to put 18:23 our sweetener in, we're going to add the salt, 18:32 and we're going to put some nutritional yeast. 18:34 You know, nutritional yeast has some very good properties. 18:38 People that are--usually are on a non-animal diet, 18:43 or what we call vegan or vegetarian, 18:46 then these yeast flakes have added B12 in them. 18:50 So for those that are-- 18:52 And you're adding those yeast flakes 18:54 to every recipe we've made, right? 18:56 Yes, I have, haven't I? That's the purpose? 18:59 Just for nutritional value? Yes, it is. 19:01 It's the nutritional value. 19:02 Then we put our baking powder in there. 19:05 Then we got to mix all of these ingredients up. 19:09 Mix very well, very good. 19:13 Stir it till it's all blended in there. 19:16 How many biscuits are you making out of this recipe? 19:20 Actually, we should get probably about six out of this recipe. 19:25 So we stir it up and then we're going to place our 19:30 liquid ingredients in the middle 19:36 here and we're just going to stir it. 19:43 Very good here, little by little, 19:48 so you want all your ingredients to be blend--mixed in. 19:55 Okay. Mix it very well. 20:05 And we want to be able to get them 20:07 where we can roll them out and cut them. 20:10 Is it going to be very, like, thick and dry? 20:14 It should be thick, yes. Mostly dry? 20:16 You want it-- Not real dry 20:18 but we want it to be very thick if possible 20:23 so that you can be able to blend--I mean, to roll them out. 20:28 So if they're not, then we'll have to do 20:30 what we call drop biscuits. 20:32 You know, depending upon your temperature in your place, 20:36 also depending upon the humidity and your flours, 20:41 it can make a difference in your actual biscuits. 20:44 Wouldn't you be able to kind of sprinkle some more flour 20:48 if you want that consistency, you know? 20:49 Well, you can but you-- you want to-- 20:52 it will make them very hard if you do. 20:55 Okay. Now, these are very soft. 20:58 So these are going to be more like what we call 21:01 drop biscuits because, see, 21:04 they should be thicker than that. 21:06 We can't roll them out. 21:07 So now what we're going to do is we need to be able to put 21:13 a little in our pan and we will just spray them. 21:17 This is non stick so that they don't stick to your pan. 21:21 And one thing with these biscuits, 21:23 you don't have to worry about them not coming out right 21:28 because if they are little more liquid, 21:30 you just drop them on the pan-- 21:32 And they will cook just the same? 21:34 They will cook just the same. 21:35 Now if they were a little thicker, 21:37 then we would roll them out and then we would use 21:40 a biscuit cutter to cut them. 21:44 Now when you do that, 21:45 you don't want to just turn them. 21:49 Just cut them out-- Go straight down. 21:51 Yes, because if you turn it, 21:53 then the biscuits are going to be very hard. 21:56 So you don't want that to happen at all. 21:58 So we'll just put these-- We're just dropping them now? 22:00 We're just gonna do drop biscuits. 22:04 Do you need a spatula? Yeah, I do. 22:06 There's one there, so we just put these here. 22:10 Put it on. All right, very good. 22:15 I'm one of those cooks that I cook with my hands a lot. So-- 22:20 Are we supposed to leave them just where they land? 22:22 Leave them where they land and they'll come off. 22:24 They would come to pieces if we move them? 22:26 Oh, yes. Then they will rise and--yes, these are lovely. 22:29 These are what you call no fault. 22:34 You don't have to worry about them not coming out. 22:36 So they come out very lovely. 22:38 And they will rise in the oven, you put them in at 350. 22:43 For how much time? 22:44 So, actually, 15-20 minutes at the most. 22:48 If they are any longer then that-- 22:49 they're going to be dry and you don't want that at all. 22:53 Okay. So this is your drop biscuits. 22:59 Now we got more-- More than six. 23:01 Yeah. Now that's because these were thinner. 23:05 If they were thicker, then you would get 23:07 just smaller, you would get a smaller amount. 23:12 And after that we bake them 23:14 and in 20 minutes we have them ready? 23:17 20 minutes we have them ready. 23:19 Stay tuned and after the break, 23:21 we're going to show you our finished product. 23:24 We hope you've enjoyed cooking with Laverne Jackson. 23:27 Now let's take a moment to review 23:28 our country style breakfast recipes. 25:19 If you would like more information on how to contact 25:21 Laverne or if you would like to receive today's recipes, 25:24 please write to 3ABN, PO Box 220, 25:29 West Frankfort, Illinois, 62896. 25:32 Or call 1800752-3226. 25:37 Now let's take a look at our finished recipes with Laverne. 25:42 We want to show you our final product 25:45 of all the four recipes that we did today. 25:47 Do you want to introduce them for us, Dr. Jackson? 25:48 Yes, I sure will. 25:50 You know, we started off talking about 25:52 how we wanted to jumpstart our day. 25:55 Well, these recipes are going to give us a good start for today. 25:59 We started off with our TVP sausages 26:04 which are very hearty to help us to get going and then with that, 26:11 we have some gravy for you, what we call our cashew gravy, 26:16 chicken-style gravy which is lovely. 26:18 You can place that over your-- On top of the sausages? 26:21 On top of the sausage and then next we have our grits. 26:27 These are corn grits that you have to go with that 26:30 and you can some gravy over that. 26:32 And then to finish off the breakfast, 26:34 we have these lovely, wonderful fiber-filled biscuits, 26:39 whole wheat biscuits that you can finish off the day with. 26:43 So this is a good healthy hearty breakfast. 26:47 So that people don't have to wind up 26:49 dragging through the day. 26:51 They want something hearty 26:53 and this is a very good breakfast for them. 26:56 So this would fill you up for the rest of the day, 26:59 like, for not having anything between meals? 27:03 Correct. This is fiber, lots of fiber because 27:07 that's one of the reasons why people usually snack a lot. 27:10 It's because they don't have enough fiber. 27:13 Fiber fill you up, makes you satisfied. 27:16 That means carbohydrates? Carbohydrates, yes. 27:19 Very good, lovely breakfast. 27:21 So we hope that people will enjoy these dishes. 27:25 I hope they'll enjoy them, too, because 27:27 we're going to enjoy them right here after-- 27:29 Oh. Yes, we are going to have a lovely, lovely 27:33 breakfast time with these. 27:35 They look tasty and they smell very good for us, too. 27:38 Good. And, you know, another thing 27:40 that you want to remember, too, with our audience is that is, 27:43 one of the problems that we find that children have is, 27:46 they don't get breakfast in the morning. 27:48 And we find that when they don't eat breakfast, 27:50 they have learning problems as a result. 27:53 Really? Yes, because most of the time, 27:55 we have sugary things. 27:57 So we want them to eat hearty. 27:59 So that breakfast should be the fuel for the day. 28:03 And we want to thank you 28:05 for joining us today in "Let's Cook Together." |
Revised 2014-12-17