Are you tired of taking
the same thing for picnic?
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We have some delicious
recipes for today. Stay tuned.
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Thank you for joining us
again and "Let's Cook Together."
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My name is Yanira Gonzalez,
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and we have a
special guest today.
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Her name is Dr. Laverne Jackson.
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Welcome. Thank you.
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Thank you for joining us.
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Oh, it's a pleasure. Praise God.
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We want to ask you, what
do you have for us today?
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Oh, we have some
lovely picnic dishes
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that we want to share with you,
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and we'll start with our
first dish, which is baked mac.
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Mmm, that sounds really good.
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Yes, so let's
read the recipe. Okay.
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Baked mac and cheese casserole.
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Wonderful. Okay. All right.
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We will start with putting
our water in our blender.
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Okay. And we pour in.
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Can it be warm water or
does it have to be cold water?
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It doesn't matter? It
really needs to be warm water.
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Warm water, okay. Simply because
when we're doing our cashews,
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it's nicer with warm water
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because it helps to cream the
cashews when it's warm. Okay.
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We put in our cashews
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and we want to
blend it just a little bit
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before we put our other
ingredients in. I see, okay.
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All right. And now we'll add
all of our other ingredients,
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we'll put our
sesame seeds in there.
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Can you show a little bit
of the sesame seeds to us?
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The sesame seeds are
very high in calcium.
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You know, lot of times
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when people don't
use dairy products--Okay.
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And they're wanting to know
where they get calcium from.
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You can get it from sesame seeds
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and also green leafy vegetables
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are very high in
calcium. And then--
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So being vegetarian you're
not lacking anything right?
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Well, you're not, you shouldn't.
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You shouldn't but some
time there is a problem
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because people do not know
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what to replace
their nutrients with. Okay.
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Then we have our
nutritional yeast. Okay.
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This is high in vitamin B12
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and it gives a cheesy
like flavor to the dish.
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I heard that you only
get vitamin B12 through meat.
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Yes. They say things
that walk, swim, crawl, or fly
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but the designer gave
us some plant based things
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that we can get.
Isn't that lovely?
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Yes. Praise God.
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He was mindful of
everything we needed.
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Now we need a little salt. Okay.
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Now people that are--have salt
problems, high blood pressure,
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whatever they may want to just,
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you know, use smaller amounts
or a different kind. Okay.
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Now here we have some
onion powder and garlic powder.
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So we'll place that in.
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Just pour it in.
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So if you don't have
onion powder and garlic powder,
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can you use like
fresh garlic powder.
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You can, you can.
Yeah. Okay. Yeah, yeah.
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Just chop up-- but
you may have to use
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just a little
bit more the fresh,
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so your flavor will
come out. Okay. I see.
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Then we want to
put in some honey,
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and if a person is a diabetic,
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they can leave the honey out
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and then they can use a fructose
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or they have other sweeteners
called xylitol or stevia. Okay.
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All right, and now we want
to put in our lemon juice. Okay.
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And pour in the lemon juice.
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Then we want to put in some oil.
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Oh, that's kind of slippery,
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let's see if we
can hold it this way.
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So now that's optional right?
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That's optional. You
don't have to put the oil. Okay.
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That's optional so
you-- if you don't want to,
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you don't have to. I see.
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Now we have
everything but the pimentos
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and so we want to put
the pimentos in. Okay.
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Now I heard that nightshades--
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that pimentos are
nightshades, right? Correct.
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Some people if they
can't put this pimentos,
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what can they use instead?
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What would you suggest?
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I would suggest
maybe red peppers? Okay.
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Now that still is
going to be nightshade.
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And if they can't, then
they can use carrots. Oh, okay.
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Yeah, that sounds wonderful.
Carrots are excellent for color.
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And it gives you the color. Yes.
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And it'll give
it the color. Okay.
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When we were in Jamaica
and we couldn't find pimentos,
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you know, we used carrots.
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You just have to use
more of them, that's all.
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Oh, that's wonderful. So
now let's just blend this. Okay.
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Now you want to blend
it till it's very creamy
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because it need to be smooth
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so that it will
be more cheesy like
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when it's
placed on your noodles.
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And this is what we want it
to look like when it's finished.
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That looks really good.
And it smells good, too.
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Wow. Okay. So what
are we going to do now?
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Now also, you know,
sometime you can take
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some other type
of non-dairy cheese.
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If you want it to
be richer and thicker,
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then you just take a
couple of cubes of that
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and add to it and then it
makes it richer and thicker.
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So that when it bakes, it
crisps like regular cheese.
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Oh, okay. Yeah.
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And to make a little
thicker too if you want it,
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the consistency to
change, you add more cashew,
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if you don't want to add that
kind of cheese? You can. Yes.
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Yes. Yes, you can add
more cashews. Okay. Yes. Great.
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Now let's get our noodles and--
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Let me help you here. All right.
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Since we're cooking together.
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That's right.
Let's cook together.
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Okay. All right.
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Now these noodles are whole
wheat noodles that we have.
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You can use different kinds.
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You can do spelt
noodles, you can do--they have,
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what they call veggie noodles,
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which have red-- And spinach?
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And spinach, and lovely
noodles that you can have.
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Now you can place them in,
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and these are
noodles that are egg free.
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You know, sometime your
noodles have made with eggs.
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So these don't
have any eggs in them.
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Oh, okay. Yeah.
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I didn't know that.
Wow. See, I'm learning.
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And a key in
cooking your noodles is,
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you want to put a
little oil in the pot
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when the water is boiling. Okay.
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That way they
don't stick together.
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You know how some
time you put it in
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and they lump and
stick together. Yes. Yes.
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This way they
don't stick together.
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Okay. All right.
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Now we're going to
pour this over it...
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And let's use a
little larger spoon here
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so we can get it
mixed up very well.
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And you want to remember that
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you must have
enough cheese on it
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so that it will be--
so it won't become dry.
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You know, lot of
times you'll cook it,
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and if there's not
enough cheese, it's very dry.
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So it have to be nice and
wet. Nice and wet and moist.
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And so--I like it really cheesy,
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so let's put a
little bit more on there.
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It smells really good.
This is a lovely cheese.
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And this cheese is versatile,
and what I mean by that
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is that you can use it
in different other recipes.
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This you could make baked mac,
and then sometime we take it
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and we make haystacks
which is actually a taco salad
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that you can put it over, or
you can just use it as a dip.
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You know how sometimes
you have veggie dip? Yes.
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It's excellent
for that. Very good.
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Now let's get our pan there,
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our little bowl there-- Okay.
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This is for-- what
we going to do here?
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We're going to place
the mac back in here. Okay.
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And then we're going to bake
it at 350 for about 30 minutes.
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Great. Okay. All right.
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Now you want--
when you're baking it,
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let me show you, once
we get it in a pan here.
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What you need it to
look like when it's baking.
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But sometime it'll bake around
the edges quicker than it will--
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Inside. Inside. Okay.
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And so you want to make sure
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that it bakes
also inside the middle,
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and not just on
your outer part there.
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So it's well done and then
it will have more flavor. Okay.
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And you want to make sure
that you refrigerate this,
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because if you do
not refrigerate it,
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you know, sometime we go--
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we make it and we
take it to church for,
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you know--For
lunch. For lunch. Yeah.
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And then you want to
take it for the picnic.
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You need to make sure that
it stays cool or hot. Okay.
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Because if not, it
has lemon juice in it
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and the lemon juice will
make it spoil. That's right.
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You know, sometime
you'll smell and say,
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"Oh, that smells spoiled."
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Then you say,
"Oh, it's not spoiled,"
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and you go and eat it
and it's spoiled. Okay.
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So you want to remember that.
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So then were done with this and
we just-- We're done with that.
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Just put it in the oven,
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it'll be ready to
eat for lunch, right?
00:10:06.81\00:10:08.18
Be ready. And for
our picnic. Yes. Okay.
00:10:08.21\00:10:10.52
So we'll go to
our next recipe. Yes.
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And that will be
our barbecued tofu.
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That's all we
need, huh? Correct.
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Barbecued tofu. Wonderful. Yes.
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Tofu comes in different kinds.
00:10:47.11\00:10:51.30
So you have a soft tofu,
you have a firm, extra firm.
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It's best when you're
doing the barbecued tofu,
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you want a firm tofu simply
00:10:57.97\00:11:00.08
because you want it so
it'll hold together. Okay.
00:11:00.11\00:11:02.66
Soft has more water in it and
so it's more--for maybe sauces.
00:11:02.69\00:11:07.87
So what we're going to do is,
00:11:07.90\00:11:09.59
we're going to take our tofu
00:11:09.62\00:11:11.39
and one of the things
you want to remember is that
00:11:11.42\00:11:13.60
when you take it out of
the pack and it's in the water,
00:11:13.63\00:11:16.21
take a paper towel and get
all of the water off of it.
00:11:16.24\00:11:19.08
And then we're going to
slice this into chunks here...
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And this way we
will make our slices...
00:11:25.92\00:11:31.86
Sometime it's a little crumbly,
00:11:31.89\00:11:33.40
but you want to just cut it
in strips, cut strips here...
00:11:33.43\00:11:39.22
Move that over.
00:11:39.25\00:11:40.93
Now this tofu is
really high in protein, right?
00:11:40.96\00:11:44.29
Very high in protein.
00:11:44.32\00:11:46.52
We suggest that people
do not have it every day
00:11:46.55\00:11:50.25
because it's so-- It's
a concentrated protein.
00:11:50.28\00:11:53.42
So you only want to
have it maybe twice a week...
00:11:53.45\00:11:57.18
Three times at the most.
00:11:57.21\00:11:58.58
So people sometime have a
tendency that since they--
00:11:58.61\00:12:02.83
they use this in
place of having meat,
00:12:02.86\00:12:05.47
so they tend to
have it every day.
00:12:05.50\00:12:08.65
Oh, I see. You don't
want to do that. Okay.
00:12:08.68\00:12:10.08
So now that we have
our tofu all sliced up,
00:12:10.11\00:12:12.87
what we want to do is,
00:12:12.90\00:12:14.27
we want to mix
all our sauce here.
00:12:14.30\00:12:16.03
So what we'll do
is we'll put our...
00:12:16.06\00:12:19.76
peanut-- That's almond butter.
00:12:19.79\00:12:21.16
Almond butter... I
like the almond butter.
00:12:21.19\00:12:23.34
Almond butter is good.
00:12:23.37\00:12:24.74
Almond is one of
your better nuts.
00:12:24.77\00:12:26.14
So if a person
don't have almond butter,
00:12:26.17\00:12:29.64
peanut butter will
work as well. Okay.
00:12:29.67\00:12:32.38
Let me--let me get
that for you. Okay.
00:12:32.41\00:12:34.86
Then we want to
add some oil in there.
00:12:34.89\00:12:38.49
Put our oil and then we'll mix
all of our other ingredients.
00:12:38.52\00:12:42.34
We'll put our garlic powder in.
00:12:42.37\00:12:45.96
It's amazing, when
you do natural cooking,
00:12:45.99\00:12:49.64
garlic works
wonders. Yes, I love garlic.
00:12:49.67\00:12:51.85
A person don't have to
change their whole kitchen
00:12:51.88\00:12:54.48
to cook natural, you know.
00:12:54.51\00:12:56.38
They think, "Oh, man, I
have to buy all of this." Nope.
00:12:56.41\00:13:00.01
Onion and garlic, if
you have those two things...
00:13:00.04\00:13:02.66
It makes things taste very good.
00:13:02.69\00:13:04.21
It makes things taste very good.
00:13:04.24\00:13:06.25
All right. Like
you said. All right.
00:13:06.28\00:13:07.65
And now we want to
put a little salt in
00:13:07.68\00:13:10.71
because the salt helps
to give flavor to the tofu.
00:13:10.74\00:13:15.09
Oh, okay. Put
our salt in there...
00:13:15.12\00:13:18.43
To enhance the
flavor. To enhance our flavor.
00:13:18.46\00:13:21.31
Now what we're going to do is
00:13:21.34\00:13:22.73
we're going to
marinate the tofu.
00:13:22.76\00:13:25.81
Which--are you are you
going to put the paprika?
00:13:25.84\00:13:27.89
Yes, I did already. Oh,
you did put some already.
00:13:27.92\00:13:29.63
Yeah. Oh, wonderful.
00:13:29.66\00:13:31.03
You want me to put
a little more? Yeah.
00:13:31.06\00:13:32.43
Would you like that? Yeah. Yes.
00:13:32.46\00:13:33.83
All right. You must like pepper.
00:13:33.86\00:13:35.23
Yeah, I do. All right.
00:13:35.26\00:13:36.63
Well, we'll put a
little more in there for you.
00:13:36.66\00:13:38.09
How's that? That's wonderful.
00:13:38.12\00:13:39.49
Okay. Little extra there.
00:13:39.52\00:13:42.56
Okay, now what we want to do is,
00:13:42.59\00:13:44.71
we want to put our skillet on
00:13:44.74\00:13:47.16
because what we want to do--
00:13:47.19\00:13:48.67
if a person
does not have a oven,
00:13:48.70\00:13:50.68
normally you marinate this
00:13:50.71\00:13:52.13
and then you bake it in
the oven for about 20 minutes.
00:13:52.16\00:13:55.00
If you don't have a oven,
then you can use the top--
00:13:55.03\00:13:58.30
A skillet. A skillet
and do the same thing.
00:13:58.33\00:14:01.09
Now you can
marinate it and then brown it
00:14:01.12\00:14:04.87
or you can just
brown it then marinate it.
00:14:04.90\00:14:07.61
Oh, okay. So why don't
we do a little of each?
00:14:07.64\00:14:09.88
Okay. That's
fine. How about that?
00:14:09.91\00:14:11.90
So we're going to put a little--
Just to see how it comes out.
00:14:11.93\00:14:13.35
Just--and we can
put it in our pan here.
00:14:13.38\00:14:15.39
And because we're
going to use that pan anyway.
00:14:15.42\00:14:18.01
So we put it right here
00:14:18.04\00:14:20.84
and then we
marinate it a little bit.
00:14:20.87\00:14:23.25
Just on each side here.
00:14:23.28\00:14:25.57
And then we're going to--
00:14:25.60\00:14:27.23
So why do you put almond butter?
00:14:27.26\00:14:29.91
I mean, does it
give it like nutty flavor
00:14:29.94\00:14:32.72
or what is-- what is
the purpose for that?
00:14:32.75\00:14:34.12
Well, I find that
when you use a nut butter,
00:14:34.15\00:14:36.98
what it does is, it
seasons things very well.
00:14:37.01\00:14:40.34
Gives you that seasoned taste.
00:14:40.37\00:14:42.19
And it's a little
thicker to the sauce.
00:14:42.22\00:14:43.59
It's thicker...
And you know what?
00:14:43.62\00:14:45.53
I use almond butter in my soups.
00:14:45.56\00:14:49.76
Really, you'd be amazed at how--
00:14:49.79\00:14:51.66
What you could do with
it. What you can do with it.
00:14:51.69\00:14:54.26
Okay, now that we
have these marinated here,
00:14:54.29\00:14:57.47
we're going to spray our pan.
00:14:57.50\00:15:00.20
It's already sprayed, I
believe, yes. Okay, all right.
00:15:00.23\00:15:02.66
So now let's put this in.
00:15:02.69\00:15:05.72
We're going to
put that in there.
00:15:05.75\00:15:09.65
Okay, and then
we'll put this in.
00:15:09.68\00:15:14.72
And while these are
just kind of browning,
00:15:14.75\00:15:17.97
what we'll do is we'll make
our sauce, our barbecue sauce.
00:15:18.00\00:15:22.64
Yes, we'll do that.
00:15:22.67\00:15:24.82
And now barbecued
sauce. We'll read it now then.
00:15:24.85\00:15:29.10
Yes. Okay.
00:15:29.13\00:15:30.50
Well, Dr.
Jackson, I always wonder
00:16:10.96\00:16:13.53
how to make a barbecue sauce.
00:16:13.56\00:16:15.53
Oh, well, now is
the time, my lady.
00:16:15.56\00:16:18.66
All right. All right.
00:16:18.69\00:16:20.86
Well, will you guide
us and show us what to do?
00:16:20.89\00:16:22.54
Sure, we have onions
00:16:22.57\00:16:26.62
and what we do is we
start with our onions.
00:16:26.65\00:16:29.67
We put it in-- put
some oil in this pot.
00:16:29.70\00:16:33.81
A little bit there.
00:16:33.84\00:16:36.82
You got some garlic
there too with the onion.
00:16:36.85\00:16:38.80
And garlic, yes.
00:16:38.83\00:16:40.20
We put a little
onions and garlic.
00:16:40.23\00:16:42.51
I love fresh garlic.
00:16:42.54\00:16:45.13
So we'll put a little in there
00:16:45.16\00:16:47.73
and we want to be able
to mix it up real good.
00:16:51.06\00:16:57.44
I'll get that
for you. Yes, please.
00:16:57.47\00:17:01.64
You mix it up...
Actually, you know what?
00:17:01.67\00:17:03.98
Let's put a little
more onions in there.
00:17:04.01\00:17:06.13
Can we have a little
more? Sure. All right.
00:17:06.16\00:17:08.78
I don't think you ever go wrong
00:17:08.81\00:17:10.18
when you add
more onion or garlic.
00:17:10.21\00:17:11.58
No, you do not. Okay.
00:17:11.61\00:17:13.79
Let's put a little bit more.
00:17:13.82\00:17:16.76
Excellent. And you mix that up.
00:17:16.79\00:17:22.01
And then-- now, you know,
00:17:22.04\00:17:25.17
we want to put--
was thinking--All right.
00:17:25.20\00:17:29.87
Now we'll put the rest
of our ingredients in there.
00:17:29.90\00:17:32.37
We want to put
some tomato juice...
00:17:32.40\00:17:35.25
Okay. In there. Tomato sauce.
00:17:35.28\00:17:42.31
Then we're going
to put our parsley.
00:17:42.34\00:17:47.22
Dry parsley. Dry parsley.
00:17:47.25\00:17:50.40
And barbecued sauce,
00:17:50.43\00:17:51.80
usually you put a little
bit of molasses to darken it.
00:17:51.83\00:17:56.28
That, can it be
any kind of molasses?
00:17:56.31\00:17:58.16
Or does it--
Well, yeah, any kind.
00:17:58.19\00:18:00.12
I like what they
call, certain kinds.
00:18:00.15\00:18:04.06
Okay. Dark-- yeah.
00:18:04.09\00:18:06.30
Any kind but
blackstrap. Well, how come?
00:18:06.33\00:18:10.16
Blackstrap is very, very bitter
00:18:10.19\00:18:12.74
and I don't
like the taste of it.
00:18:12.77\00:18:15.09
Not in my barbecue sauce.
Some people must like it too.
00:18:15.12\00:18:19.82
Okay-- Some people use it.
00:18:19.85\00:18:21.22
Because if they have a iron
problem then they use it there.
00:18:21.25\00:18:24.39
Now look at that,
isn't that lovely?
00:18:24.42\00:18:26.02
Yes. Now let's turn those...
00:18:26.05\00:18:29.63
And while we're doing that,
00:18:29.66\00:18:31.03
we do our rest of
our barbecue sauce.
00:18:31.06\00:18:33.88
Now we want to put a
little paprika in there.
00:18:33.91\00:18:38.78
That's cayenne,
too. That's cayenne.
00:18:38.81\00:18:42.17
All right. I
want it too hot. No.
00:18:42.20\00:18:45.50
Right, little
salt, just a little bit.
00:18:45.53\00:18:48.59
I think--it seems like a lot
of people like cayenne though.
00:18:48.62\00:18:51.30
They do. Well, is it
good to cook with that a lot?
00:18:51.33\00:18:55.53
Or is it best not to?
00:18:55.56\00:18:56.93
I usually like to
just take it by itself.
00:18:56.96\00:19:01.32
I see. All right.
00:19:01.35\00:19:02.72
Because sometime
it can irritate some.
00:19:02.75\00:19:05.89
Now we want to put
a little mustard in,
00:19:05.92\00:19:09.35
pour mustard in there.
00:19:09.38\00:19:11.53
That mustard helps--
00:19:11.56\00:19:12.93
This mustard, you make
this at your house too, right?
00:19:12.96\00:19:14.33
We made this. Yes.
This is a very nice mustard.
00:19:14.36\00:19:18.92
Because remember now,
when you go on a picnic,
00:19:18.95\00:19:20.38
you have to have some mustard
00:19:20.41\00:19:22.16
and we have to
have ketchup, you know?
00:19:22.19\00:19:23.96
That's right. That's right.
00:19:23.99\00:19:25.36
All right. Smelling good here.
00:19:25.39\00:19:26.76
Smelling good. Okay.
00:19:26.79\00:19:28.58
Then we want to put
some sweetener in there.
00:19:28.61\00:19:31.87
And that's the date sugar.
00:19:31.90\00:19:33.54
Yes, just put a
little date sugar in.
00:19:33.57\00:19:36.75
And it has to be the
date because is it dark? Or...
00:19:36.78\00:19:41.22
Date, yes. It's very dark.
00:19:41.25\00:19:42.99
Then, usually you
want to cook this some
00:19:43.02\00:19:45.32
and then you add
your lemon juice last
00:19:45.35\00:19:48.84
because usually, the lemon juice
00:19:48.87\00:19:51.15
makes it tardy or it picks up
00:19:51.18\00:19:54.47
the cayenne and
then make it hard.
00:19:54.50\00:19:56.50
So we remember that. All right.
00:19:56.53\00:19:58.60
So now we just
kind of stir that.
00:19:58.63\00:20:02.27
I like lemon though.
00:20:02.30\00:20:03.67
I love lemon. Do you?
00:20:03.70\00:20:05.07
Yes. Everything
that I eat, I love lemon.
00:20:05.10\00:20:08.83
And so you just mix it around,
00:20:08.86\00:20:10.70
stir it and
then it need to cook.
00:20:10.73\00:20:13.46
Now the date
sugar makes it thick.
00:20:13.49\00:20:18.74
So it's real thick.
00:20:18.77\00:20:20.14
Now if you
don't have date sugar,
00:20:20.17\00:20:22.23
you can use
another type of a sugar
00:20:22.26\00:20:24.12
but if you want
your sauce very thick,
00:20:24.15\00:20:26.70
then you may have to add a
little flour or cornstarch.
00:20:26.73\00:20:29.99
Just a little bit,
not-- not too much.
00:20:30.02\00:20:32.65
Because you don't
want it to be pasty.
00:20:32.68\00:20:35.10
What kind of
flour do you suggest?
00:20:35.13\00:20:37.50
I would suggest
using maybe an unbleached,
00:20:37.53\00:20:40.63
because if you put
whole wheat in there,
00:20:40.66\00:20:42.36
then you're going to have bran
00:20:42.39\00:20:43.76
and it's going to be
really, really, really thick.
00:20:43.79\00:20:45.97
Okay. Now let's
put our--take the tofu.
00:20:46.00\00:20:50.49
Okay. And we want to
put it in our pan here.
00:20:50.52\00:20:55.59
This is lovely.
00:20:55.62\00:20:57.03
Yes. Isn't it?
00:20:57.06\00:20:58.96
So we're going to be
ready to go to lunch.
00:20:58.99\00:21:01.35
We going to be ready for lunch.
00:21:01.38\00:21:03.05
And then we got to
get our picnic basket out
00:21:03.08\00:21:07.15
and then we put
it all there together
00:21:07.18\00:21:09.80
and we'll have a lovely time.
00:21:09.83\00:21:12.37
All right. Now once we
got it in there...Okay.
00:21:12.40\00:21:19.56
So now you were
saying that if you don't--
00:21:19.59\00:21:21.55
if you don't put it-- well, you
could put it in the oven, right?
00:21:21.58\00:21:24.44
To marinate it? Yes.
00:21:24.47\00:21:25.96
How long do you
keep it in the oven?
00:21:25.99\00:21:28.23
I would keep it in only about
maybe 20 minutes. 20-25 minutes.
00:21:28.26\00:21:32.34
All you want it to do is
to actually look like this.
00:21:32.37\00:21:35.15
So that it's in--
it's covered the tofu
00:21:35.18\00:21:38.27
and it's kind of saturating
in and absorb into the tofu
00:21:38.30\00:21:43.02
and then it
season it quite well.
00:21:43.05\00:21:44.86
That's whole purpose.
00:21:44.89\00:21:46.26
So the longer you leave it
in with the marinated sauce,
00:21:46.29\00:21:50.25
then the taste, I
mean, it grabs the taste.
00:21:50.28\00:21:52.92
It grabs the taste.
00:21:52.95\00:21:54.47
And you don't have too
much white in the middle.
00:21:54.50\00:21:58.31
Correct. On the tofu. Okay.
00:21:58.34\00:22:00.33
Now what we want
to do is we want to...
00:22:00.36\00:22:04.47
just kind of move these
around here a little bit.
00:22:04.50\00:22:06.90
You don't want to go
on top of each other.
00:22:06.93\00:22:10.96
And our sauce is ready. So I--
00:22:10.99\00:22:13.48
I wanted to ask you something.
00:22:13.51\00:22:14.88
Now you're married
00:22:14.91\00:22:16.62
and you're doing this
ministry with your husband?
00:22:16.65\00:22:18.87
Yes. Right? Does he love
this kind of recipes too?
00:22:18.90\00:22:21.24
Oh, yes.
00:22:21.27\00:22:22.80
My mother always says,
00:22:22.83\00:22:24.25
"A way to man's heart
is through his stomach."
00:22:24.28\00:22:27.52
He loves to eat.
Well, praise God. Okay.
00:22:30.84\00:22:33.70
I'm sure he's enjoying--
00:22:33.73\00:22:35.10
he enjoys this kind of meals
when you cook them at home.
00:22:35.13\00:22:37.07
Oh, Yes. Yes. Yes.
00:22:37.10\00:22:38.47
And these are very nutritious
and keeps him lively, healthy,
00:22:38.50\00:22:43.67
strong so that he could
be working for the Lord.
00:22:43.70\00:22:46.20
Especially, yes,
00:22:46.23\00:22:47.60
because we need a lot of
strength at this time, right?
00:22:47.63\00:22:49.00
Oh, we sure do.
00:22:49.03\00:22:51.72
So what we do next after this?
00:22:51.75\00:22:53.12
So now when your
sauce is finished--
00:22:53.15\00:22:55.52
So let me ask you another thing.
00:22:55.55\00:22:56.93
How long do you
cook the barbecue sauce?
00:22:56.96\00:23:00.30
I usually cook it for about--
you can simmer it for an hour.
00:23:00.33\00:23:05.75
You know, once it boils,
then you just cut it down low
00:23:05.78\00:23:09.27
and let it simmer for an
hour and then it's ready.
00:23:09.30\00:23:13.38
Sometime if I'm in hurry,
00:23:13.41\00:23:15.23
then I cook it a
little bit lesser time,
00:23:15.26\00:23:17.73
but other than that, you
know, it's okay that way. Okay.
00:23:17.76\00:23:21.35
So now you're going to
add the barbecue sauce?
00:23:21.38\00:23:23.67
Now--I see that you
have some already made.
00:23:23.70\00:23:25.29
We have some already made.
Some that's thick, very thick.
00:23:25.32\00:23:29.84
And so we're
going to put this on.
00:23:29.87\00:23:31.53
Can I help you put
it in? Oh, yes. Here.
00:23:31.56\00:23:33.54
Okay. Just put it on there.
00:23:33.57\00:23:36.14
Just cover it, huh?
00:23:36.17\00:23:37.54
Yes, you want it covered so
that it will saturate into the--
00:23:37.57\00:23:43.41
not saturate, absorb.
That's the right term.
00:23:43.44\00:23:45.26
You know, one thing I was
thinking that you could always
00:23:45.29\00:23:47.60
have a barbecue
sauce already made at home.
00:23:47.63\00:23:51.20
Right? Can you do that?
00:23:51.23\00:23:52.60
And then so when you're
ready to cook this tofu,
00:23:52.63\00:23:54.24
then you don't
have to, you know--
00:23:54.27\00:23:55.78
You don't have to, right.
00:23:55.81\00:23:57.25
You have it already ready.
00:23:57.28\00:23:58.65
Right. Right.
00:23:58.68\00:24:00.49
You spend less time
in the kitchen. Oh, yes.
00:24:00.52\00:24:03.37
Well, these dishes are designed
to have healthy nutritious meals
00:24:03.40\00:24:09.48
and that they will
be simple and quick,
00:24:09.51\00:24:12.26
so you don't have to spend
a lot of time in the kitchen.
00:24:12.29\00:24:15.36
I believe that we
should be able to fix our meals
00:24:15.39\00:24:18.62
and they should be
nutritious within one hour.
00:24:18.65\00:24:21.61
If it's longer than
that, we're gourmet cooking.
00:24:21.64\00:24:23.94
Now gourmet cooking is fine, but
if you're working and you need
00:24:23.97\00:24:27.41
to be in and out, then one hour
is sufficient in the kitchen.
00:24:27.44\00:24:31.83
Yes. Well, it's
been such a blessing
00:24:31.86\00:24:35.10
cooking with Dr.
Laverne Jackson today.
00:24:35.13\00:24:38.03
We pray that
you have enjoyed it.
00:24:38.06\00:24:39.91
Just stay tuned, we will
show you our final product.
00:24:39.94\00:24:43.69
We hope you've enjoyed
cooking with Laverne Jackson.
00:24:45.03\00:24:48.14
Now let's take a
moment to review our
00:24:48.17\00:24:49.65
"going to a picnic" recipes.
00:24:49.68\00:24:51.72
For the Baked Mac and
Cheese Casserole, you will need:
00:24:51.75\00:24:54.57
For the Barbecued
Tofu, you will need:
00:25:32.24\00:25:34.35
If you would like more
information on how you can
00:26:23.02\00:26:25.10
contact Laverne or if you would
like to receive today's recipes,
00:26:25.13\00:26:29.38
please call 3ABN
at 1-800-752-3226.
00:26:29.41\00:26:35.49
Now let's take a look at our
finished recipes with Laverne.
00:26:35.52\00:26:40.78
Welcome back and we
have our final products now.
00:26:40.81\00:26:44.19
Dr. Laverne, can you
show us and share with us?
00:26:44.22\00:26:47.45
Sure. We want to start
with our baked mac dish.
00:26:47.48\00:26:52.17
This is the
wheat one that we have.
00:26:52.20\00:26:55.67
And then we have
our other dish here.
00:26:55.70\00:26:59.28
This is the spelt one for people
that cannot have the actual
00:26:59.31\00:27:04.05
wheat one, this
one will work well.
00:27:04.08\00:27:07.60
Then we have our barbecue
sauce that we did for our
00:27:07.63\00:27:12.95
wonderful baked
barbecue here, lovely,
00:27:12.98\00:27:18.53
for our picnic,
and so it's awesome.
00:27:18.56\00:27:21.71
So these dishes can
be used for the picnic.
00:27:21.74\00:27:25.68
It's wonderful.
Well, we thank you so much.
00:27:25.71\00:27:28.24
It's been a blessing to be
able to take this to a picnic
00:27:28.27\00:27:32.96
and then enjoy it and
like one of my friends says,
00:27:32.99\00:27:35.69
if you can't have a picnic
outside, you can have picnic
00:27:35.72\00:27:39.55
in the house and
also invite your friends
00:27:39.58\00:27:42.29
and enjoy these simple recipes.
00:27:42.32\00:27:45.76
And I wanted to ask you
one more thing before we leave.
00:27:45.79\00:27:49.28
Have you enjoyed yourself
here? Oh, it's been blessing.
00:27:49.31\00:27:52.32
It's really a
blessing to be able to share
00:27:52.35\00:27:56.08
with those
about healthy cooking.
00:27:56.11\00:27:58.48
So I praise God for the
opportunity. Praise God.
00:27:58.51\00:28:01.37
May the Lord bless your ministry
and thank you for joining us
00:28:01.40\00:28:04.19
in "Let's Cook
Together." See you next time.
00:28:04.22\00:28:07.29