Participants: Yanira Gonzalez (Host), Laverne Jackson
Series Code: LCT
Program Code: LCT000027
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00:01 Are you tired of taking the same thing for picnic?
00:04 We have some delicious recipes for today. Stay tuned. 00:41 Thank you for joining us again and "Let's Cook Together." 00:44 My name is Yanira Gonzalez, 00:46 and we have a special guest today. 00:48 Her name is Dr. Laverne Jackson. 00:50 Welcome. Thank you. 00:52 Thank you for joining us. 00:53 Oh, it's a pleasure. Praise God. 00:55 We want to ask you, what do you have for us today? 00:58 Oh, we have some lovely picnic dishes 01:01 that we want to share with you, 01:02 and we'll start with our first dish, which is baked mac. 01:06 Mmm, that sounds really good. 01:08 Yes, so let's read the recipe. Okay. 01:11 Baked mac and cheese casserole. 01:50 Wonderful. Okay. All right. 01:53 We will start with putting our water in our blender. 01:57 Okay. And we pour in. 02:00 Can it be warm water or does it have to be cold water? 02:03 It doesn't matter? It really needs to be warm water. 02:06 Warm water, okay. Simply because when we're doing our cashews, 02:09 it's nicer with warm water 02:11 because it helps to cream the cashews when it's warm. Okay. 02:15 We put in our cashews 02:17 and we want to blend it just a little bit 02:21 before we put our other ingredients in. I see, okay. 02:35 All right. And now we'll add all of our other ingredients, 02:38 we'll put our sesame seeds in there. 02:40 Can you show a little bit of the sesame seeds to us? 02:43 The sesame seeds are very high in calcium. 02:45 You know, lot of times 02:46 when people don't use dairy products--Okay. 02:50 And they're wanting to know where they get calcium from. 02:53 You can get it from sesame seeds 02:55 and also green leafy vegetables 02:57 are very high in calcium. And then-- 02:59 So being vegetarian you're not lacking anything right? 03:02 Well, you're not, you shouldn't. 03:04 You shouldn't but some time there is a problem 03:07 because people do not know 03:09 what to replace their nutrients with. Okay. 03:12 Then we have our nutritional yeast. Okay. 03:15 This is high in vitamin B12 03:19 and it gives a cheesy like flavor to the dish. 03:22 I heard that you only get vitamin B12 through meat. 03:25 Yes. They say things that walk, swim, crawl, or fly 03:29 but the designer gave us some plant based things 03:34 that we can get. Isn't that lovely? 03:35 Yes. Praise God. 03:37 He was mindful of everything we needed. 03:38 Now we need a little salt. Okay. 03:41 Now people that are--have salt problems, high blood pressure, 03:45 whatever they may want to just, 03:47 you know, use smaller amounts or a different kind. Okay. 03:51 Now here we have some onion powder and garlic powder. 03:54 So we'll place that in. 03:56 Just pour it in. 03:58 So if you don't have onion powder and garlic powder, 03:59 can you use like fresh garlic powder. 04:01 You can, you can. Yeah. Okay. Yeah, yeah. 04:03 Just chop up-- but you may have to use 04:06 just a little bit more the fresh, 04:07 so your flavor will come out. Okay. I see. 04:10 Then we want to put in some honey, 04:14 and if a person is a diabetic, 04:16 they can leave the honey out 04:18 and then they can use a fructose 04:22 or they have other sweeteners called xylitol or stevia. Okay. 04:27 All right, and now we want to put in our lemon juice. Okay. 04:32 And pour in the lemon juice. 04:37 Then we want to put in some oil. 04:40 Oh, that's kind of slippery, 04:42 let's see if we can hold it this way. 04:45 So now that's optional right? 04:46 That's optional. You don't have to put the oil. Okay. 04:48 That's optional so you-- if you don't want to, 04:52 you don't have to. I see. 04:54 Now we have everything but the pimentos 04:55 and so we want to put the pimentos in. Okay. 05:00 Now I heard that nightshades-- 05:03 that pimentos are nightshades, right? Correct. 05:05 Some people if they can't put this pimentos, 05:09 what can they use instead? 05:11 What would you suggest? 05:13 I would suggest maybe red peppers? Okay. 05:16 Now that still is going to be nightshade. 05:20 And if they can't, then they can use carrots. Oh, okay. 05:24 Yeah, that sounds wonderful. Carrots are excellent for color. 05:26 And it gives you the color. Yes. 05:28 And it'll give it the color. Okay. 05:29 When we were in Jamaica and we couldn't find pimentos, 05:33 you know, we used carrots. 05:35 You just have to use more of them, that's all. 05:37 Oh, that's wonderful. So now let's just blend this. Okay. 05:49 Now you want to blend it till it's very creamy 05:53 because it need to be smooth 05:56 so that it will be more cheesy like 05:59 when it's placed on your noodles. 06:01 And this is what we want it to look like when it's finished. 06:05 That looks really good. And it smells good, too. 06:08 Wow. Okay. So what are we going to do now? 06:10 Now also, you know, sometime you can take 06:13 some other type of non-dairy cheese. 06:17 If you want it to be richer and thicker, 06:21 then you just take a couple of cubes of that 06:24 and add to it and then it makes it richer and thicker. 06:27 So that when it bakes, it crisps like regular cheese. 06:31 Oh, okay. Yeah. 06:33 And to make a little thicker too if you want it, 06:35 the consistency to change, you add more cashew, 06:38 if you don't want to add that kind of cheese? You can. Yes. 06:40 Yes. Yes, you can add more cashews. Okay. Yes. Great. 06:47 Now let's get our noodles and-- 06:49 Let me help you here. All right. 06:51 Since we're cooking together. 06:52 That's right. Let's cook together. 06:54 Okay. All right. 06:56 Now these noodles are whole wheat noodles that we have. 07:00 You can use different kinds. 07:02 You can do spelt noodles, you can do--they have, 07:06 what they call veggie noodles, 07:07 which have red-- And spinach? 07:10 And spinach, and lovely noodles that you can have. 07:14 Now you can place them in, 07:15 and these are noodles that are egg free. 07:19 You know, sometime your noodles have made with eggs. 07:22 So these don't have any eggs in them. 07:25 Oh, okay. Yeah. 07:27 I didn't know that. Wow. See, I'm learning. 07:30 And a key in cooking your noodles is, 07:32 you want to put a little oil in the pot 07:34 when the water is boiling. Okay. 07:36 That way they don't stick together. 07:38 You know how some time you put it in 07:39 and they lump and stick together. Yes. Yes. 07:41 This way they don't stick together. 07:43 Okay. All right. 07:44 Now we're going to pour this over it... 07:47 And let's use a little larger spoon here 07:50 so we can get it mixed up very well. 07:54 And you want to remember that 07:56 you must have enough cheese on it 07:58 so that it will be-- so it won't become dry. 08:01 You know, lot of times you'll cook it, 08:03 and if there's not enough cheese, it's very dry. 08:07 So it have to be nice and wet. Nice and wet and moist. 08:11 And so--I like it really cheesy, 08:13 so let's put a little bit more on there. 08:17 It smells really good. This is a lovely cheese. 08:20 And this cheese is versatile, and what I mean by that 08:25 is that you can use it in different other recipes. 08:28 This you could make baked mac, and then sometime we take it 08:33 and we make haystacks which is actually a taco salad 08:38 that you can put it over, or you can just use it as a dip. 08:41 You know how sometimes you have veggie dip? Yes. 08:43 It's excellent for that. Very good. 08:45 Now let's get our pan there, 08:47 our little bowl there-- Okay. 08:48 This is for-- what we going to do here? 08:50 We're going to place the mac back in here. Okay. 08:53 And then we're going to bake it at 350 for about 30 minutes. 08:59 Great. Okay. All right. 09:01 Now you want-- when you're baking it, 09:03 let me show you, once we get it in a pan here. 09:07 What you need it to look like when it's baking. 09:11 But sometime it'll bake around the edges quicker than it will-- 09:15 Inside. Inside. Okay. 09:17 And so you want to make sure 09:19 that it bakes also inside the middle, 09:22 and not just on your outer part there. 09:25 So it's well done and then it will have more flavor. Okay. 09:30 And you want to make sure that you refrigerate this, 09:34 because if you do not refrigerate it, 09:36 you know, sometime we go-- 09:37 we make it and we take it to church for, 09:40 you know--For lunch. For lunch. Yeah. 09:42 And then you want to take it for the picnic. 09:44 You need to make sure that it stays cool or hot. Okay. 09:48 Because if not, it has lemon juice in it 09:51 and the lemon juice will make it spoil. That's right. 09:55 You know, sometime you'll smell and say, 09:56 "Oh, that smells spoiled." 09:57 Then you say, "Oh, it's not spoiled," 09:59 and you go and eat it and it's spoiled. Okay. 10:01 So you want to remember that. 10:03 So then were done with this and we just-- We're done with that. 10:05 Just put it in the oven, 10:06 it'll be ready to eat for lunch, right? 10:08 Be ready. And for our picnic. Yes. Okay. 10:10 So we'll go to our next recipe. Yes. 10:13 And that will be our barbecued tofu. 10:40 That's all we need, huh? Correct. 10:43 Barbecued tofu. Wonderful. Yes. 10:47 Tofu comes in different kinds. 10:51 So you have a soft tofu, you have a firm, extra firm. 10:55 It's best when you're doing the barbecued tofu, 10:57 you want a firm tofu simply 11:00 because you want it so it'll hold together. Okay. 11:02 Soft has more water in it and so it's more--for maybe sauces. 11:07 So what we're going to do is, 11:09 we're going to take our tofu 11:11 and one of the things you want to remember is that 11:13 when you take it out of the pack and it's in the water, 11:16 take a paper towel and get all of the water off of it. 11:19 And then we're going to slice this into chunks here... 11:25 And this way we will make our slices... 11:31 Sometime it's a little crumbly, 11:33 but you want to just cut it in strips, cut strips here... 11:39 Move that over. 11:40 Now this tofu is really high in protein, right? 11:44 Very high in protein. 11:46 We suggest that people do not have it every day 11:50 because it's so-- It's a concentrated protein. 11:53 So you only want to have it maybe twice a week... 11:57 Three times at the most. 11:58 So people sometime have a tendency that since they-- 12:02 they use this in place of having meat, 12:05 so they tend to have it every day. 12:08 Oh, I see. You don't want to do that. Okay. 12:10 So now that we have our tofu all sliced up, 12:12 what we want to do is, 12:14 we want to mix all our sauce here. 12:16 So what we'll do is we'll put our... 12:19 peanut-- That's almond butter. 12:21 Almond butter... I like the almond butter. 12:23 Almond butter is good. 12:24 Almond is one of your better nuts. 12:26 So if a person don't have almond butter, 12:29 peanut butter will work as well. Okay. 12:32 Let me--let me get that for you. Okay. 12:34 Then we want to add some oil in there. 12:38 Put our oil and then we'll mix all of our other ingredients. 12:42 We'll put our garlic powder in. 12:45 It's amazing, when you do natural cooking, 12:49 garlic works wonders. Yes, I love garlic. 12:51 A person don't have to change their whole kitchen 12:54 to cook natural, you know. 12:56 They think, "Oh, man, I have to buy all of this." Nope. 13:00 Onion and garlic, if you have those two things... 13:02 It makes things taste very good. 13:04 It makes things taste very good. 13:06 All right. Like you said. All right. 13:07 And now we want to put a little salt in 13:10 because the salt helps to give flavor to the tofu. 13:15 Oh, okay. Put our salt in there... 13:18 To enhance the flavor. To enhance our flavor. 13:21 Now what we're going to do is 13:22 we're going to marinate the tofu. 13:25 Which--are you are you going to put the paprika? 13:27 Yes, I did already. Oh, you did put some already. 13:29 Yeah. Oh, wonderful. 13:31 You want me to put a little more? Yeah. 13:32 Would you like that? Yeah. Yes. 13:33 All right. You must like pepper. 13:35 Yeah, I do. All right. 13:36 Well, we'll put a little more in there for you. 13:38 How's that? That's wonderful. 13:39 Okay. Little extra there. 13:42 Okay, now what we want to do is, 13:44 we want to put our skillet on 13:47 because what we want to do-- 13:48 if a person does not have a oven, 13:50 normally you marinate this 13:52 and then you bake it in the oven for about 20 minutes. 13:55 If you don't have a oven, then you can use the top-- 13:58 A skillet. A skillet and do the same thing. 14:01 Now you can marinate it and then brown it 14:04 or you can just brown it then marinate it. 14:07 Oh, okay. So why don't we do a little of each? 14:09 Okay. That's fine. How about that? 14:11 So we're going to put a little-- Just to see how it comes out. 14:13 Just--and we can put it in our pan here. 14:15 And because we're going to use that pan anyway. 14:18 So we put it right here 14:20 and then we marinate it a little bit. 14:23 Just on each side here. 14:25 And then we're going to-- 14:27 So why do you put almond butter? 14:29 I mean, does it give it like nutty flavor 14:32 or what is-- what is the purpose for that? 14:34 Well, I find that when you use a nut butter, 14:37 what it does is, it seasons things very well. 14:40 Gives you that seasoned taste. 14:42 And it's a little thicker to the sauce. 14:43 It's thicker... And you know what? 14:45 I use almond butter in my soups. 14:49 Really, you'd be amazed at how-- 14:51 What you could do with it. What you can do with it. 14:54 Okay, now that we have these marinated here, 14:57 we're going to spray our pan. 15:00 It's already sprayed, I believe, yes. Okay, all right. 15:02 So now let's put this in. 15:05 We're going to put that in there. 15:09 Okay, and then we'll put this in. 15:14 And while these are just kind of browning, 15:18 what we'll do is we'll make our sauce, our barbecue sauce. 15:22 Yes, we'll do that. 15:24 And now barbecued sauce. We'll read it now then. 15:29 Yes. Okay. 16:10 Well, Dr. Jackson, I always wonder 16:13 how to make a barbecue sauce. 16:15 Oh, well, now is the time, my lady. 16:18 All right. All right. 16:20 Well, will you guide us and show us what to do? 16:22 Sure, we have onions 16:26 and what we do is we start with our onions. 16:29 We put it in-- put some oil in this pot. 16:33 A little bit there. 16:36 You got some garlic there too with the onion. 16:38 And garlic, yes. 16:40 We put a little onions and garlic. 16:42 I love fresh garlic. 16:45 So we'll put a little in there 16:51 and we want to be able to mix it up real good. 16:57 I'll get that for you. Yes, please. 17:01 You mix it up... Actually, you know what? 17:04 Let's put a little more onions in there. 17:06 Can we have a little more? Sure. All right. 17:08 I don't think you ever go wrong 17:10 when you add more onion or garlic. 17:11 No, you do not. Okay. 17:13 Let's put a little bit more. 17:16 Excellent. And you mix that up. 17:22 And then-- now, you know, 17:25 we want to put-- was thinking--All right. 17:29 Now we'll put the rest of our ingredients in there. 17:32 We want to put some tomato juice... 17:35 Okay. In there. Tomato sauce. 17:42 Then we're going to put our parsley. 17:47 Dry parsley. Dry parsley. 17:50 And barbecued sauce, 17:51 usually you put a little bit of molasses to darken it. 17:56 That, can it be any kind of molasses? 17:58 Or does it-- Well, yeah, any kind. 18:00 I like what they call, certain kinds. 18:04 Okay. Dark-- yeah. 18:06 Any kind but blackstrap. Well, how come? 18:10 Blackstrap is very, very bitter 18:12 and I don't like the taste of it. 18:15 Not in my barbecue sauce. Some people must like it too. 18:19 Okay-- Some people use it. 18:21 Because if they have a iron problem then they use it there. 18:24 Now look at that, isn't that lovely? 18:26 Yes. Now let's turn those... 18:29 And while we're doing that, 18:31 we do our rest of our barbecue sauce. 18:33 Now we want to put a little paprika in there. 18:38 That's cayenne, too. That's cayenne. 18:42 All right. I want it too hot. No. 18:45 Right, little salt, just a little bit. 18:48 I think--it seems like a lot of people like cayenne though. 18:51 They do. Well, is it good to cook with that a lot? 18:55 Or is it best not to? 18:56 I usually like to just take it by itself. 19:01 I see. All right. 19:02 Because sometime it can irritate some. 19:05 Now we want to put a little mustard in, 19:09 pour mustard in there. 19:11 That mustard helps-- 19:12 This mustard, you make this at your house too, right? 19:14 We made this. Yes. This is a very nice mustard. 19:18 Because remember now, when you go on a picnic, 19:20 you have to have some mustard 19:22 and we have to have ketchup, you know? 19:23 That's right. That's right. 19:25 All right. Smelling good here. 19:26 Smelling good. Okay. 19:28 Then we want to put some sweetener in there. 19:31 And that's the date sugar. 19:33 Yes, just put a little date sugar in. 19:36 And it has to be the date because is it dark? Or... 19:41 Date, yes. It's very dark. 19:43 Then, usually you want to cook this some 19:45 and then you add your lemon juice last 19:48 because usually, the lemon juice 19:51 makes it tardy or it picks up 19:54 the cayenne and then make it hard. 19:56 So we remember that. All right. 19:58 So now we just kind of stir that. 20:02 I like lemon though. 20:03 I love lemon. Do you? 20:05 Yes. Everything that I eat, I love lemon. 20:08 And so you just mix it around, 20:10 stir it and then it need to cook. 20:13 Now the date sugar makes it thick. 20:18 So it's real thick. 20:20 Now if you don't have date sugar, 20:22 you can use another type of a sugar 20:24 but if you want your sauce very thick, 20:26 then you may have to add a little flour or cornstarch. 20:30 Just a little bit, not-- not too much. 20:32 Because you don't want it to be pasty. 20:35 What kind of flour do you suggest? 20:37 I would suggest using maybe an unbleached, 20:40 because if you put whole wheat in there, 20:42 then you're going to have bran 20:43 and it's going to be really, really, really thick. 20:46 Okay. Now let's put our--take the tofu. 20:50 Okay. And we want to put it in our pan here. 20:55 This is lovely. 20:57 Yes. Isn't it? 20:58 So we're going to be ready to go to lunch. 21:01 We going to be ready for lunch. 21:03 And then we got to get our picnic basket out 21:07 and then we put it all there together 21:09 and we'll have a lovely time. 21:12 All right. Now once we got it in there...Okay. 21:19 So now you were saying that if you don't-- 21:21 if you don't put it-- well, you could put it in the oven, right? 21:24 To marinate it? Yes. 21:25 How long do you keep it in the oven? 21:28 I would keep it in only about maybe 20 minutes. 20-25 minutes. 21:32 All you want it to do is to actually look like this. 21:35 So that it's in-- it's covered the tofu 21:38 and it's kind of saturating in and absorb into the tofu 21:43 and then it season it quite well. 21:44 That's whole purpose. 21:46 So the longer you leave it in with the marinated sauce, 21:50 then the taste, I mean, it grabs the taste. 21:52 It grabs the taste. 21:54 And you don't have too much white in the middle. 21:58 Correct. On the tofu. Okay. 22:00 Now what we want to do is we want to... 22:04 just kind of move these around here a little bit. 22:06 You don't want to go on top of each other. 22:10 And our sauce is ready. So I-- 22:13 I wanted to ask you something. 22:14 Now you're married 22:16 and you're doing this ministry with your husband? 22:18 Yes. Right? Does he love this kind of recipes too? 22:21 Oh, yes. 22:22 My mother always says, 22:24 "A way to man's heart is through his stomach." 22:30 He loves to eat. Well, praise God. Okay. 22:33 I'm sure he's enjoying-- 22:35 he enjoys this kind of meals when you cook them at home. 22:37 Oh, Yes. Yes. Yes. 22:38 And these are very nutritious and keeps him lively, healthy, 22:43 strong so that he could be working for the Lord. 22:46 Especially, yes, 22:47 because we need a lot of strength at this time, right? 22:49 Oh, we sure do. 22:51 So what we do next after this? 22:53 So now when your sauce is finished-- 22:55 So let me ask you another thing. 22:56 How long do you cook the barbecue sauce? 23:00 I usually cook it for about-- you can simmer it for an hour. 23:05 You know, once it boils, then you just cut it down low 23:09 and let it simmer for an hour and then it's ready. 23:13 Sometime if I'm in hurry, 23:15 then I cook it a little bit lesser time, 23:17 but other than that, you know, it's okay that way. Okay. 23:21 So now you're going to add the barbecue sauce? 23:23 Now--I see that you have some already made. 23:25 We have some already made. Some that's thick, very thick. 23:29 And so we're going to put this on. 23:31 Can I help you put it in? Oh, yes. Here. 23:33 Okay. Just put it on there. 23:36 Just cover it, huh? 23:37 Yes, you want it covered so that it will saturate into the-- 23:43 not saturate, absorb. That's the right term. 23:45 You know, one thing I was thinking that you could always 23:47 have a barbecue sauce already made at home. 23:51 Right? Can you do that? 23:52 And then so when you're ready to cook this tofu, 23:54 then you don't have to, you know-- 23:55 You don't have to, right. 23:57 You have it already ready. 23:58 Right. Right. 24:00 You spend less time in the kitchen. Oh, yes. 24:03 Well, these dishes are designed to have healthy nutritious meals 24:09 and that they will be simple and quick, 24:12 so you don't have to spend a lot of time in the kitchen. 24:15 I believe that we should be able to fix our meals 24:18 and they should be nutritious within one hour. 24:21 If it's longer than that, we're gourmet cooking. 24:23 Now gourmet cooking is fine, but if you're working and you need 24:27 to be in and out, then one hour is sufficient in the kitchen. 24:31 Yes. Well, it's been such a blessing 24:35 cooking with Dr. Laverne Jackson today. 24:38 We pray that you have enjoyed it. 24:39 Just stay tuned, we will show you our final product. 24:45 We hope you've enjoyed cooking with Laverne Jackson. 24:48 Now let's take a moment to review our 24:49 "going to a picnic" recipes. 24:51 For the Baked Mac and Cheese Casserole, you will need: 25:32 For the Barbecued Tofu, you will need: 26:23 If you would like more information on how you can 26:25 contact Laverne or if you would like to receive today's recipes, 26:29 please call 3ABN at 1-800-752-3226. 26:35 Now let's take a look at our finished recipes with Laverne. 26:40 Welcome back and we have our final products now. 26:44 Dr. Laverne, can you show us and share with us? 26:47 Sure. We want to start with our baked mac dish. 26:52 This is the wheat one that we have. 26:55 And then we have our other dish here. 26:59 This is the spelt one for people that cannot have the actual 27:04 wheat one, this one will work well. 27:07 Then we have our barbecue sauce that we did for our 27:12 wonderful baked barbecue here, lovely, 27:18 for our picnic, and so it's awesome. 27:21 So these dishes can be used for the picnic. 27:25 It's wonderful. Well, we thank you so much. 27:28 It's been a blessing to be able to take this to a picnic 27:32 and then enjoy it and like one of my friends says, 27:35 if you can't have a picnic outside, you can have picnic 27:39 in the house and also invite your friends 27:42 and enjoy these simple recipes. 27:45 And I wanted to ask you one more thing before we leave. 27:49 Have you enjoyed yourself here? Oh, it's been blessing. 27:52 It's really a blessing to be able to share 27:56 with those about healthy cooking. 27:58 So I praise God for the opportunity. Praise God. 28:01 May the Lord bless your ministry and thank you for joining us 28:04 in "Let's Cook Together." See you next time. |
Revised 2014-12-17