Participants: Angela Lomacang (Host), MarVella Burton
Series Code: LCT
Program Code: LCT000029
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00:01 Are you tired of the same old breakfast foods every morning?
00:04 If so, we have a treat for you today. 00:07 So grab your pencils, your papers, 00:09 put your VCR on record and stay tuned. 00:44 Welcome to "Let's Cook Together." 00:47 My name is Angela Lomacang 00:48 and I'm so glad you are here with us today. 00:52 We have a wonderful breakfast program 00:55 as I mentioned earlier and our guest today, 00:58 her name is Marvella Burton all the way from Alabama. 01:02 Marvella, welcome to the program. 01:04 Thank you and I'm glad to be back. Good, good. 01:08 Today we're gonna be making 01:09 breakfast foods, is that correct? 01:11 Yes. I've chosen waffles. Waffles. 01:13 Yes. Healthy waffles. 01:15 Healthy, delicious, marvelous, nutritious waffles. 01:19 And I like how you say that "marvelous" waffles. 01:21 Yes. Because your name is Marvella. 01:24 Well, well. 01:26 Okay, what we need to do is go to our recipe-- 01:29 Yes. On the screen which is for our waffles as you mentioned. 01:51 Okay, so honey or maple syrup. 01:54 Yes. That's good. 01:55 Just a bit of sweetness. 01:56 Okay, we got our blender ready. 01:58 It looks like an easy recipe, doesn't it? 02:01 It is very simple. Yeah. 02:03 And I always like to begin with my liquids in here 02:07 to make adding the dry ingredients a lot easier-- 02:10 Now how did you get this powdery? 02:12 That's my oatmeal that I ground in the blender. Right. 02:16 And my sunflower seeds which I ground also, 02:20 in order to make it easier for the blender to blend it 02:24 and to get into the waffle iron as quickly as possible. Okay. 02:28 So we will begin with our soy milk. 02:31 All right. 02:34 There we go. 02:35 And we want to place our banana here 02:39 and we try to make sure that our bananas are nice and ripe. 02:44 And this gives it a nice sweetness 02:47 and I like that banana flavor. 02:49 Yes. Yes. 02:50 And it reminds you of your muffins 02:52 and the banana nut gravy that you prepare. Oh, yes. 02:55 And we're going to add sea salt. 02:58 Now why do we use sea salt instead of regular salt? 03:01 Well, it's a natural sodium source 03:04 and as you know the sodium chloride 03:07 that we get in the store... Yes. 03:09 Has chemicals in it and the body does not utilize it 03:13 as it does natural sodium. 03:15 So we try to shy away 03:17 from too much of that sodium chloride. Okay. 03:20 We're gonna add our flavoring, which is the vanilla. 03:23 Okay. And put our honey in. 03:27 Give it that a little sweetness. 03:28 Yes. Yeah. 03:30 And these are really tasty. 03:32 You can eat them with out adding any toppings. 03:35 The waffles. Yes. 03:37 You may add some fruit toppings or a little maple syrup 03:40 if you like it but-- All right. 03:41 We eat them just as they are sometimes. Okay. 03:45 All right, we're going to just blend this just a little bit. 03:54 And then we're going to add our dry ingredients. 03:57 Now I'm going to add this slowly in just a little bit and blend. 04:03 Okay. 04:12 And that way it won't get so thick that you can't pour it 04:16 and you'd have to stir and dig around in the blender. 04:19 Because the blenders that they sell in the stores are-- 04:22 don't have that much power. 04:24 Yeah. So you don't want to get-- 04:25 They're not the industrial blenders. Right. 04:31 As you can see, this is beginning to thicken little bit. 04:33 Yes, it is. I noticed. 04:34 So that we get it in the iron, 04:37 that will be just the right texture of waffle that we get. 04:47 Now we're going to add our sunflower seeds. 04:50 And you see this is not taking much time at all. 04:52 No, it isn't. It really isn't. 04:54 So whether you like waffles on Wednesday morning 04:56 or Sunday morning when you have-- 04:58 we call it a country style breakfast in the south. 05:04 You can do it quick, fast and in a hurry. Yeah. 05:08 Most people are in a hurry just to get out but-- 05:10 get out the house but you could have a nutritious meal. 05:13 Absolutely. And also you can make enough waffles 05:17 that you can freeze them. 05:18 Oh, very good. Okay, so the last blend. 05:31 A good strong blend there. 05:33 Yes, put that on the high power. Yes. 05:35 And as you can see, it's liquid enough to pour. Right. 05:41 One thing, once this sits, it begins to thicken. Okay. 05:45 So after we do the first four waffles, 05:49 you notice that the mixture is just a little bit thick. 05:53 But you don't add any more liquid to it. 05:54 If you just blend it a little bit or just stir it, 05:57 you'll see that you'll still get the same waffles. 05:59 Now you can see my iron is hot. Nice and hot. 06:02 And I'm just gonna spray it a little bit 06:03 to prevent it from sticking. 06:05 This is a stainless steel iron 06:07 and you can see it has been quite well used. 06:09 Yes, it looks like you've had it a while. 06:11 It's been passed down. 06:13 Good strong one. Yes. 06:15 And so we're going to just make sure this is all blended. 06:18 Okay. And we see that it is. 06:20 Yes, it is. And we're going to slowly just pour it into iron. 06:24 Make four waffles at one time. At one time. 06:27 You don't find very many of these...No. 06:31 So you see just it kind of smoothes in... 06:33 And the fat that's in the sunflower seeds give you 06:37 just enough fat to make the waffle have a good texture, 06:44 so that they won't be tough. 06:46 The oatmeal is very light 06:48 so you don't get that heaviness-- 06:50 Good to know. 06:51 That you get when you make the whole wheat waffles. 06:54 And the cooking time is short. 06:58 We're going to cook these for about 7 minutes. 07:01 Oh, that's nice. 7 minutes. 07:03 The second round you wanna cook in maybe about 6 minutes 07:07 because the iron is already good and hot. Okay? 07:10 So we're gonna put the timer on for 7 minutes 07:13 and then we gonna come back 07:15 and we gonna have perfect waffles. 07:17 Oh, my. So you set the timer. 07:19 Yes. And I'm gonna close the iron. 07:23 Then shortly we'll have waffles. 07:25 All right. All right. 07:27 Okay. And what we can show is a readymade one, too. 07:30 Very good. We have some right here to share with you. 07:36 How about this? 07:39 Looks delicious. Can you smell them? 07:42 Yes. Get some-- 07:44 Now can you make your waffles-- 07:46 like, say you don't want banana, 07:47 you want strawberries or blueberries? 07:51 You can substitute-- 07:52 Now remember, the strawberries 07:54 have a bit more liquid in them than the banana. 07:57 Okay. So if you use fruit that's moist-- 08:02 Yes. Then you want to use just a little bit less milk. 08:05 Okay. Because you don't want your waffles too thin. 08:08 That's true. You want them to have some type of, 08:10 you know, good substance. 08:11 Yeah. And you have to make your waffles just right. 08:14 Just right, that's the key. 08:16 And so I've timed this. 08:18 I've got the setting just where I need it, on medium high. 08:22 All right. So that the waffles will come out just brown. 08:25 I like mine kind of brown and toasty. 08:27 Some people like them lighter and some darker. 08:30 So it just depends on your preference. 08:32 That's true. Okay. 08:34 What we need to do is move right on to our next recipe, 08:39 which is gonna be the scrambled tofu. 09:14 Okay. Now before we move on, 09:16 Marvella, I have a quick question to ask you. 09:19 Why do we use African cayenne pepper? 09:23 Why do you use that? African bird. 09:25 Bird, yes. It is probably the most potent pepper 09:29 there is, and is excellent-- 09:32 has excellent medicinal qualities. Okay. 09:34 Good for the blood circulation, good for the heart. 09:38 It really stimulates the blood to flow. 09:42 And is excellent even for ulcers. Really? 09:48 I use it for cold feet, externally, 09:51 put a little bit in some juice. 09:54 It's good for colds. And what it does is, 09:57 kind of helps the blood to rush through the body 10:00 so that any mucus and phlegm and any congestion, 10:05 it kind of causes it to dissipate. 10:08 And you get that at the health store? 10:10 Any health food store. 10:11 Okay, okay. All right. 10:13 I just thought that I'd get that question out the way. 10:15 Now let's move into our tofu scrambles. 10:18 All right. Where do we start? 10:20 We're gonna start with our tofu and...Yes. 10:24 Those who didn't listen to our other show, 10:29 we talked a little bit about using the firm. Yes. 10:32 And we use it for recipes that we need to have really, 10:39 I guess, more firm consistency. Yeah. 10:43 And so we have the firm and we've already drained it. 10:47 Oh, good. And what I like to do is just put my onions... 10:51 Yes. And my peppers and my-- 10:57 a little soy sauce in here to saute it just a bit. 11:04 And that way you don't need any oil. 11:06 Oh, that's interesting. 11:09 So you don't use any oil or sprays or anything? 11:13 And you see how that sautés quite well. 11:15 Yeah, and it smells quite well too. 11:19 And we just sauté that a little bit 11:22 to just soften the peppers. 11:26 And we like to add a lot of red-- 11:29 Yes, I love that color. 11:30 For the color, it gives great appeal. 11:32 Then we're going to take our tofu... 11:34 Okay. Now you may dice this if you like it diced. 11:39 But we're gonna do scrambled tofu. Okay. 11:41 And so we're gonna place it in our dish 11:44 and you can do this in any skillet, 11:45 you don't have to use an electric skillet. Oh, okay. 11:48 And we're gonna take the fork or you may use a potato masher-- 11:51 Oh, yes. And just mash the tofu in the skillet, 11:56 until you chop down this block. 12:00 And this is like scrambled eggs. 12:02 Yes. Yeah. 12:04 And--as you can smell, it has a wonderful aroma. 12:08 Aroma's great. Yes. 12:10 You may add fresh garlic, you may add leeks to this. 12:15 I've added leeks, chopped leeks. Really? Okay. 12:18 And it changes the flavor just slightly 12:22 but it's still just delicious. 12:26 Just mash them up together. Just mash them up together. 12:30 And once we get it all mashed, we want to mix it. Okay. 12:36 Oh, boy. We're going to add our remaining soy sauce. 12:42 You may add more soy sauce to suit your taste. Okay. 12:49 And mix it well and then we're going 12:51 to place our other ingredients here. 12:53 Oh. All right, this is our nutritional yeast. 12:56 Nutritional yeast. I just learned to use that and it is-- 12:59 Isn't it wonderful? Wonderful. 13:00 Yes. 13:02 Look at that great color. 13:05 Oh, yeah. And garlic and onion powder. 13:09 And when you get used to doing this, you can kind of-- 13:11 I see, you are used to this. 13:13 Without even measuring, you know what you're doing. 13:15 Look at you. For those of you who like a little extra kick. 13:17 Yeah, I like it just-- Just put a little bit in there 13:20 and then we scramble it. Beautiful. 13:25 And what's so wonderful about this recipe is, 13:27 it does not take much time at all. 13:29 No, it doesn't. We're finished. 13:32 And you may let it simmer as long as you want. 13:34 Now some tofu you may purchase 13:36 may have a little bit more water than others. Yes. 13:39 And so you may have to simmer it a little longer. Okay. 13:42 Because you want it to dry out, as I like mine. 13:46 Oh, yeah. I noticed. 13:48 You see that? Yeah, yeah. 13:50 And so you don't want it watery. 13:52 If we cover this, because this skillet has a cover, 13:55 if you cover it, what happens, 13:57 it extracts the water from the tofu 13:59 and it makes your dish a little bit soggy. 14:02 Okay, okay. So if you want it with more moisture-- 14:06 Yeah. Cover it. 14:07 Because some people like their eggs real soggy, 14:09 and this our egg alternate. 14:12 But if you like it dry, then you leave it uncovered. 14:15 And that's with any dish. 14:17 That's why when we stir fry, 14:19 if I just heat it, put in my veggies and cover it, 14:22 it extracts the water and then it's-- 14:25 in no time at all is ready. 14:27 And so you see? We're all finished. 14:29 Look at that. Isn't it lovely? 14:31 Oh my. Smells good, doesn't it? 14:32 And it does smell wonderful. 14:35 Now I'm gonna do something. I'm gonna taste this. 14:38 Wow. Is that okay? 14:39 Help yourself. Okay. 14:42 I'm gonna have a little taste. 14:44 Now it's hot. It's hot, yeah. 14:46 See how it tastes. Here goes. 14:53 Oh, my. Marvelous. 14:56 It is very marvelous. Wonderful, I like that flavor. 15:01 Isn't it unique? And you know, that yeast-- 15:04 that nutritional yeast, I taste that. 15:06 I put that in popcorn. 15:08 Yes, that's excellent in popcorn. 15:09 Now do you use toast with this or what? 15:13 Yes, sometimes I use it in pita bread. 15:16 You can take-- Oh, yes. 15:17 Yeah. A whole wheat pita bread and stuff it. 15:20 You can use it over rice, 15:22 you can use it with mixed vegetables. 15:24 That's right. Millet. 15:26 Yes. You can make a loaf and put a sauce over it. 15:30 You can make this like patties-- That's right. 15:32 Burgers. Wow. 15:34 And you already have a ready done tofu scramble, don't you? 15:39 Absolutely. And you can use it 15:41 as a side dish with your waffles. 15:42 There you go. Pass that dish over here. 15:44 Okay. 15:47 Here is a one ready-- a dish that's ready, 15:51 it's ready to go, ready to eat. 15:52 It's in this nice little container. 15:55 And I want to thank you, Marvella, for this. 15:57 And what we need to do is move on to our next recipe 16:02 which is gonna be another wonderful treat for you, 16:05 who love your break fast food. 16:06 And it's gonna be our oatmeal cookies. 16:39 Okay. Now this is a nice healthy oatmeal raisin cookie, 16:43 I would call it. Actually more than raisins. 16:46 Yeah. Does have nuts and all that, 16:48 all that wonderful stuff for your body. 16:51 So where do we start from here? 16:53 We're going to first take our oatmeal, 16:55 and as you can see, I've ground this. 16:57 Yes, yes. Now you don't have to grind it. 17:00 Okay. You can just use the old fashioned oats as they are. 17:04 Oh. And I'd get the whole grain oats. 17:07 You may also use the quick oats 17:11 but it gives it a bit-- different bit of texture. 17:14 Oh, it does. Yes, it softens-- 17:17 it's softer and not as, I'll say grainy. 17:21 Right, right. And then not as heavy as the old fashioned. 17:22 And what kind is this? 17:24 These are the old fashioned oats. 17:25 And I've ground them 17:27 so they can give it a nice smooth texture. Yes. 17:30 So we're going to place these into our mixing bowl 17:36 and we're going to add all of our dry ingredients. 17:38 Here's the nuts. Dump. 17:40 Dump? 17:41 Dump. 17:44 Dump. And our salt. 17:47 Okay. Another dump. 17:49 And our coconut. Oh, the coconut? 17:52 Wait a minute. 17:53 What did you do to the coconut? 17:55 Now this is already shredded. 17:57 It looks like it's just-- just powdery. 18:00 Yes, it's fine. Now did you shred that? 18:02 No, I didn't. I purchased it shredded like this. 18:06 Okay. You can get this or you can get them flakes. 18:08 I'm so used of the flakes, maybe that's why. 18:09 Yes. So it's just whatever your preference. 18:12 You may use the flakes. Yes. 18:14 And we're going to mix all of the dry ingredients really well. 18:22 And then we're going to take our liquid ingredients. 18:27 Oh, yeah. And we're gonna place them all in this bowl. 18:31 Oh, separately. Separately. 18:33 Okay. 18:35 Oh, is that the coconut milk? This is the coconut milk. 18:39 They also have low fat coconut milk. 18:40 Yes, you can get the light. 18:42 Now the light-- if you use the light, 18:45 you may find that it won't be as soft and moist. 18:50 Okay, okay. Because of the fat content. 18:53 Okay, okay. I see. 18:54 Now what did you just put in here real quick? 18:55 That's the maple syrup. Okay, okay. 18:57 And this is the honey. Okay. 19:00 All right? And then we're going to add our vanilla flavoring. 19:07 And our last ingredient-- and this optional. 19:11 You can add this to the dry ingredients or to the liquid. 19:14 It's not very much, it's the coriander. Okay. 19:17 Similar to cinnamon but not as strong, 19:20 and its spice is real gentle on the system. 19:25 Some spices irritate the system, like-- 19:27 Yes. Cinnamon and some others. 19:30 But once we pour all of this in together, 19:33 we want to mix it really well. 19:36 And what it does is, 19:37 makes mixing all of the ingredients a lot easier. 19:42 Okay. Has a nice aroma to it. 19:46 Yes, it does. Very nice. 19:48 And you'll have cookies better than store bought. Wow. 19:52 Now tell me something, 19:54 can you use a hand mixer for this? 19:55 Or is it better to use a spoon to mix? 19:57 You can. But by the time I get that out and set it up. 20:00 Okay, yeah. 20:01 I finished. Yeah. 20:03 And the cleaning is a lot easier. Yeah. 20:07 All right, so we're gonna pour this right here in the center. 20:11 See that? Make sure you get all the scrapings. 20:15 Now why not pour it all over? 20:17 You just pour it in the center so you could mix it? 20:19 Yeah, to just mix it a little at a time 20:21 because there's quite a bit of dry ingredients. 20:24 And so you wanna kind of smooth 20:26 and then you don't want to hurt yourself. 20:30 Now once again, can you use a hand mixer for all of this? 20:33 You can use a hand-- yes. 20:34 Cakes and cookies because the granules are so small. 20:40 Okay. I have a kitchen aid at home. 20:42 Okay. Now that would be nice to use too. 20:45 Now you see? Look at that, moist and nice. 20:49 And we did not use any oil. Oh. 20:51 Well, we had natural oil in your foods. 20:53 Your nuts, your seeds-- Yes. 20:56 Your coconuts, all of those have natural fats, 20:58 so you get some fat in the diet. Okay. 21:01 But the free fat is what causes us to us kind of, 21:04 you know-- Right. 21:05 Expand when we don't want to. And so it's a lot healthier. 21:10 And then desserts are not something 21:13 that you eat every day. 21:15 No, no. Okay? 21:17 There's an occasion for them. Desserts, are they for Sabbath? 21:19 Yes, I like to have a treat for Sabbath. Yes, yes. 21:22 Everybody enjoys that. Everyone does. 21:24 It makes the Sabbath a little special, you know? 21:26 So we've mixed this, as you can see, good texture. 21:30 Very good. Yes, the texture is good. 21:32 And it makes very easy to drop them onto your cookie sheet. 21:36 Now the dish, as I stated before, 21:41 we heat our dishes. Oh, yes. 21:43 And when we heat them, 21:44 it makes it easy to remove the cookie after it's baked. 21:49 Okay. Without using quite a bit of oil. 21:51 Okay. Okay, and remember the cookie has some fat. 21:54 So it's just-- simply you just take some 21:56 and you just drop them onto the dish. Right. 21:59 You can make them as large or small as you like. Okay. 22:02 We make them small so that it will make it 22:05 seem like you're getting a lot. Yeah. 22:07 When you make them big, 22:10 you like overeat and we don't want that to happen. 22:12 No, no, no. So you see how simple, 22:15 even the children can make these. Yes. 22:17 And it won't take much time 22:20 and they'll have a nice little healthy treat. Exactly. 22:23 Now you may choose not to use raisins 22:26 because some people don't care for raisins in their desserts. 22:30 But that's strictly up to you. 22:34 And this makes-- it depends on what size-- 22:36 Right. It makes a couple of dozen of cookies. 22:39 Okay? All right. 22:41 You just put that in. 22:44 And then we're gonna bake this for about 10 to 12 minutes. 22:48 And hopefully you'll have-- 22:52 when you're familiar with your oven, 22:54 you know whether or not to leave them in. 22:56 Exactly. Any longer than that. 22:58 So I generally say anywhere from 12 to 15 minutes. 23:03 These should bake up nicely. Okay. Okay. 23:06 Well, once you put it in the oven-- 23:09 Put them in the oven. What temperature? 23:12 375. Okay. 23:14 For about 10 minutes. 23:16 10 to 12, may be 15 minutes depending on your oven. 23:19 And you take it out of the oven, 23:20 which we're going to do. Here we go. 23:22 And we remove them. Doesn't come in the dish. 23:25 No, we have some nice cookies. Yes. 23:28 Some if you want-- I like mine nice and toasty. 23:30 Yes. Some may prefer them a little lighter. 23:32 Yeah. So whatever your choice and they're very delicious. 23:36 And once again, can you use cranberries 23:38 or another type of... You can use any fruit you want. 23:42 Okay. But cranberries unlike raisins, 23:45 have a bit more moisture. 23:46 Raisins are dried fruit. Yeah, that's true. 23:48 So you see, your cookie batter 23:50 would be a little bit more liquidly. 23:53 Oh, yeah, yeah. That's true. 23:56 Marvella. Yes. 23:57 This is marvelous once again. Once again. 24:00 You've done it again. 24:02 We have wonderful breakfast foods for you out there, 24:04 who love to have to-- who love to be creative, 24:06 I should say, with your breakfast. 24:10 So what we're going to do right now, 24:11 we're going to take a break 24:13 and we'll be back with the out lay of what we made today. 24:17 So stay tuned. 24:21 We hope you've enjoyed cooking with Marvella Burton. 24:23 Now let's take a moment 24:25 to review our easy breakfast recipes. 26:30 If you would like more information 26:32 on how you can contact Marvella 26:34 or if you would like to receive today's recipes, 26:36 please write to 3ABN, PO Box 220, 26:40 West Frankfort, IL, 62896. 26:44 Now let's take a look at our finished recipes with Marvella. 26:50 Welcome back. What we're going to do now, 26:52 we're going to show you what we made. 26:55 And, Marvella, you have the honors of doing that. 26:59 We made home-made waffles 27:02 and then our scrambled tofu. Wonderful. 27:06 And we finished with our oatmeal cookies with raisins. 27:12 And as you see this plate here, 27:15 it's a nice display of your waffles 27:18 and your scrambled tofu and some fruit. 27:21 Yes, for breakfast you want to make sure, 27:22 you eat plenty of raw food on your plate for each meal. 27:26 That's right. So that adds a nice balance for breakfast. 27:31 Yes, it does. Well, Marvella, thank you for joining us today. 27:35 You're welcome. And it was a wonderful treat today. 27:38 And for those of you who are interested 27:40 in getting in touch with Marvella, 27:41 you can call 3ABN at the number on your screen. 27:45 And once again, thank you for joining us 27:47 and may God bless you 27:49 as you learn these new recipes. Thank you. |
Revised 2014-12-17