Participants: Cari Christian (Host), Maria Ronquillo
Series Code: LCT
Program Code: LCT000032
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00:01 Hi am Cari Christian, and we are going way
00:03 south of the border today, all the way to 00:04 South America where we will be sampling 00:06 different kinds of food from Chile, 00:08 from Peru, things I have never tried 00:10 before, but I am really looking forward to it. 00:12 So you get your pen and paper and I will 00:14 meet right back here in Let's Cook Together. 00:49 Welcome back. We are going to do some 00:50 South American cooking today, 00:52 which I am really looking forward to it's 00:53 a new thing to me. And our special guest 00:55 today is Maria Ronquillo, she is a 00:57 nutritionist with Salud Para Hoy Health 01:01 Ministries, did I say that right? 01:02 Yes you did, you did wonderful. 01:03 Welcome Maria. Thank you very much. 01:05 So tell me are you from South America. 01:08 Yes, I am originally from Chile. 01:10 Okay, so you grew up there? 01:11 Yes I grew up there and came here as a teenager. 01:14 Okay, so some of the food we are going to 01:16 be eating today, some of with that I grew up 01:18 with, wow, proper food for me. Okay 01:20 so we have an authority here, 01:22 this is great. What's our first recipe 01:24 is going to be. First recipe is going 01:25 to be Chilean beans soup, and it's a recipe 01:28 with a lot of fresh vegetables, originally 01:30 it's made with shell beans and its kind of 01:32 hard to find here the shell beans, so I use 01:34 lima beans in its place, so we are going 01:35 to making a Chilean Lima Bean Soup. 01:37 Okay, alright let's read those 01:39 ingredients, okay. So we are going to using 01:42 1½ pounds of frozen lima beans 01:45 2 cups of squash, chopped, 01:47 2 cups of frozen corn, 1 medium onion, 01:51 chopped fine, 2 cloves of garlic 01:55 2 medium tomatoes, very ripe hopefully, and 01:58 1 tbsp of olive oil About 8 basil leaves, 02:02 fresh basil leaves, chopped, 02:04 2 tbsp of chicken style seasoning which is optional 02:09 We also are going to use 1 tbsp of paprika and 02:12 3/4 tbsp of salt or salt to taste 02:16 Okay, okay, yeah so let's go ahead and put 02:20 our squash which is right here. 02:23 I usually use either a butternut or a corn, 02:26 okay, but you can use squash you like really, 02:29 I don't think that's summer squash like 02:30 zucchini. So these kind of, these are 02:33 winter squashes, then they are harder, 02:35 their texture is a little firmer isn't that? 02:37 Yes that's correct, okay that's what we want. 02:39 So we are going to, so you will see that this 02:41 soup is got a lot of vegetables. 02:44 Yeah, you know something I noticed 02:47 about this is well I have been exposed 02:49 to my Mexican cooking, and this has 02:51 many ingredients that I am not used to 02:53 thinking of and well so it's a border 02:56 cooking so to speak but its Chile, 02:58 its different country. Yeah, we use a lot of 03:00 beans down there, and but not so much of the 03:04 the beans that are used here, 03:08 different variety of beans, and that we use 03:09 a lot of fresh beans like the fresh fava 03:12 beans, and the fresh shell beans, and even 03:16 the fresh peas, I used a lot down there, 03:18 so I am going to go ahead and put up 03:19 about pound and a half of frozen, 03:23 you can afford to defrost them ahead 03:25 of time if you like because that will take 03:27 away from the cooking time. 03:29 Now I am going to go ahead, go ahead and 03:30 pour those in, and we are going to go ahead 03:33 and boil those for about I would say 03:37 about ten minutes until the squash is 03:40 soft, and in the mean time we can go ahead 03:43 and prepare our onion, and our garlic, 03:47 and we are going to ahead and use this 03:49 little skillet, you don't need a lot of skillet 03:52 for that, and we are going to go ahead and 03:53 use some olive oil, so we pour olive oil, 03:58 okay, there is onions. And here is my 04:00 chopped onions are ready because in the 04:02 kitchen you have to chop them and in the 04:05 mean time while this cooks you will be 04:07 chopping all the vegetables, but since 04:10 we are on TV you know, a little bit 04:11 We have our beans ready ahead of time. 04:14 You know I read something interesting 04:15 the other day, they say if you don't want 04:17 to cry when you are peeling the onions if 04:18 you put them on the freezer for 30 04:20 minutes, alright, ahead of time that you 04:21 can just take in and peel them, 04:23 no problem. And we use a lot of onions 04:24 down in Chile, and for one of our most 04:29 famous recipes which is our Chilean salad, 04:32 we use onions, and we don't really like to 04:35 cry a lot over the onions, so even taste a 04:37 lot of strong onion taste, yeah, so what 04:39 we do is pour a hot water over the onion 04:41 when its already cut, pour hot water, and a 04:44 little bit of salt and just leave that for 04:46 about five minutes and then rinse them 04:49 off and them put them on a salad, and it 04:52 takes away a little bit of that edge. 04:53 Alright so you get a onion flavor without 04:55 the onion tears, exactly, alright. 04:58 So we would gonna be still frying this, 05:00 and I am gonna put it on high hopefully that 05:02 will pick up some heat, okay. 05:03 And what we are gonna use in this 05:05 recipe also is some fresh basil, 05:07 I don't know how often you use fresh 05:09 basil, well we use, we use a lot down there, 05:12 really, and it gives a completely different 05:14 taste as opposed to using like dry basil. 05:19 Dry basil is another option you can use if 05:21 you don't find fresh basil is really easy to 05:23 find nowadays, it is, yeah. Almost any grocery 05:26 store will carry some fresh spices, 05:29 fresh herbs, yeah in little plastic 05:32 containers, in a little plastic containers, 05:33 so you shouldn't have a too much hard time 05:36 finding the fresh basil, and you really like it, 05:39 and you really like the taste, I think most 05:42 people will like. But of course you can, 05:45 if you don't really like basil, you can use 05:47 other herbs, I guess you can use some 05:50 parsley instead of cilantro I guess, 05:54 but it really, it will not taste like Chilean 05:56 beans flavor. Try the basil well that's good, 05:59 try the basil, the basil gives it, 06:02 yeah it definitely gives that wonderful 06:04 smelling taste. And you are so right 06:06 it's not like the dry. Its not, it's very different, 06:09 a lot of herbs are similar when you use 06:12 the drier or the fresh, you can exchange 06:16 them, but with the basil, its just not the 06:18 same, it's much better with the fresh, got it. 06:21 So are gonna stir fry this onion and garlic, 06:26 you know until the onion and nice and soft, yeah. 06:29 And we are gonna also add some paprika, 06:32 okay, where is our paprika? Right here oops. 06:34 Now you may use only paprika, 06:37 or you may use paprika and a little bit 06:41 of maybe mild chili powder, I am not a 06:45 chili eating person but I found that 06:49 sometimes you can find the mild chili powders, 06:52 and you can use that here and it gives a 06:54 nice taste without too much of the hot that 06:58 you can't eat, you know my husband is 07:02 from Mexico, so he could eat a lot of hot, 07:05 but I can't, so I have to find substitutes for 07:11 most of our dishes that we eat together. 07:14 But I find that a little bit of mild chili 07:15 powder is not too bad, okay, especially if 07:18 you find the variety that says California 07:21 chili powder, California red chilies 07:24 are the dry wet chilies and 07:26 they are very, very mild. So you are almost done. 07:29 I am not going to have a problem even 07:30 if you don't eat any chili like me, 07:32 you are gonna be okay. And then if you 07:33 don't have the chili, you can use the 07:35 paprika, the paprika, paprika is good, 07:37 that's good, paprika is a good substitute. 07:40 Okay, I learned something new today. 07:41 Yeah so see how our, I don't know if you 07:44 could see from over there. Yeah I can see that, 07:46 the onions are taking on the color there. 07:48 Yeah, yeah, and that will bring out the 07:51 flavor more of the slice that's done 07:55 and the paprika. And so you would want 07:57 to do, if not you can also if you don't want 08:01 to stir fry, and you can put it on in the 08:03 pot, the garlic and the onion, but doing 08:06 it like this really brings out more flavor; 08:08 so it makes it, I think more taste. 08:11 It seems like that would mingle those flavors. 08:13 Yeah, yeah, so and then we are gonna 08:16 ahead and add some corn. Now of course the 08:20 best option for this dish, this is a summer 08:23 dish, even though we use a little bit of 08:25 winter squash, I don't know they do it over 08:26 there in Chile, because they do it in 08:28 the summer with winter squash, but 08:29 anyway, it works out that way, and we use 08:32 fresh corn, almost all the time in these days, 08:36 and if you do got it will really make a 08:40 difference I think, a lot of people can't tell 08:42 the difference, but I can tell the difference 08:44 when we use fresh corn, because the taste 08:46 will be wonderful. Fresh as opposed to 08:48 frozen or canned, exactly as opposed to 08:50 frozen or canned, so if you grow your 08:53 own corn what you can do is maybe cut 08:56 of the corn from the hob, and freeze it and 09:00 use it later too, sounds good. 09:03 If you grow your own corn and you want to 09:05 use your own garden variety of corn that 09:08 would be wonderful for this soup. 09:10 Yeah, this looks like its going to be 09:11 beautiful dish with all those different shapes 09:13 and colors, yeah, exactly. So I am going to go 09:16 ahead and add a little bit more water, 09:18 make sure we have enough to make the 09:20 soup not too thick and not too thin either, 09:23 just nice and chunky. And we are gonna use 09:29 some tomatoes as well. Now for the tomato, 09:33 this is one recipe where you, its better 09:36 if you peel the tomato first and take out the 09:39 seeds if you can, okay. It's not 100 percent 09:42 mandatory, but it makes a little bit better. 09:45 Does it make the texture different? 09:47 Yeah I think not having to peel. 09:49 Now I've heard that the easiest thing to do 09:53 when you are going to peel the tomato is dip 09:55 in hot water, peel easily, oh really. 09:58 Dip in the hot water maybe couple of 10:00 minutes, yeah couple of minutes, and then 10:02 peel it and its very easy. So the skin just pop 10:04 right off. Yeah it just kind of peels right off, 10:07 so it makes it really easy, okay. 10:08 So we are gonna ahead and add I think 10:11 they put two or one, let's see two medium 10:14 two medium tomatoes, and if you can find 10:17 ripe tomatoes that would be perfect, 10:19 but if you can't that would be okay too. 10:21 And we are gonna ahead and add now 10:25 hopefully by now you would have this 10:27 boiling for quite a few minutes. 10:30 We are gonna go ahead and add the 10:31 onions and garlic and the paprika and basil 10:36 mix, yeah, so you see here its not boiling 10:41 yet, but in your house you will have it nice 10:43 and boiled for while. I am gonna ahead and 10:45 add some salt, put 3/4 of the tablespoon, 10:48 but its really salt to taste, because some 10:50 people like it more saltier than other 10:52 people, and then we are gonna add some 10:56 chicken style seasoning, this is optional but it 10:58 just gives a little bit better flavor. 11:01 Okay, hey I know what I am having for 11:03 lunch today. Yeah, so I think we are gonna 11:07 let this boil and move to our next recipe, 11:10 and we are gonna maybe show, 11:11 well it kind of looks similar to what it will 11:14 look at the end when its already, 11:16 and we will just show the final product at 11:18 the end as well, alright. So let's move to our 11:21 next recipe, okay. Do you want to read ingredients? 11:23 Yeah, our next recipe is Stuffed Cabbage 11:26 Rolls, yes, and this includes 11:28 1 medium cabbage 3 cups of brown rice, cooked, 11:33 2 cups of veggie burger, crumbles 11:35 1 medium tomato, chopped 11:37 ½ green bell pepper, chopped, 11:40 ½ medium onion, chopped finely 11:43 2 garlic cloves 1 tsp. of live oil and 11:46 that's optional ½ tsp. of thyme 11:49 ½ tsp. of oregano, and one of 11:52 your favorite gravy recipes. 11:55 Well Maria cabbage rolls, that sounds 11:57 really good, but its not I would expect. 12:00 Yeah for Chile well we eats this lot in 12:02 Chile, so I don't know if its because we get it 12:05 from other cultures, there is a lot of 12:07 immigration down there too, there is a lot 12:09 of European immigrants, there is also some 12:13 Middle Eastern influences as well, 12:15 so we get it from somewhere, 12:17 but we eat a lots of pretty much admit a 12:19 national dish as well. Alright, I am looking 12:21 forward to trying some, what would 12:22 need to do here. Yeah well of course 12:24 this dish is originally made with meat, 12:26 but we are not gonna use meat, because we 12:28 know that for health reasons we are going 12:31 to avoid the use of saturated fats, 12:34 and we are gonna use vegetarian substitute, 12:38 and we are gonna ahead and put some 12:39 olive oil here on this skillet. 12:41 Now you don't have to use olive oil for all 12:43 these recipes, you can always use a little bit 12:45 of water instead if you want to make the 12:47 onion soft with just water, that's fine too, 12:50 I would just use a little bit of olive oil to 12:52 give it a little bit flavor, but some 12:53 people prefer oil free which is fine, 12:57 and I do sometimes too. We are gonna go ahead 12:59 and put the garlic, good things this time 13:04 is sizzling, nice and hot, and we are gonna 13:07 go ahead and add the bell pepper, 13:13 we can use also some red bell pepper, 13:16 or some tomato, this is just to give it some 13:20 color and flavor really, its not even, 13:23 these are optional ingredients actually. 13:27 But it's good to get those vegetables in 13:29 anywhere you can, oh yeah, that's what 13:31 I think. So definitely we are gonna stir fry 13:35 this for few minutes until its nice and soft. 13:37 Now what I wanted to show you as well, 13:39 we are going to fill this cabbage leaves 13:43 that I've already sort of steamed 13:46 or boiled a little bit. What I do is put a big 13:48 cabbage in a big pot of hot water, 13:50 and let it boil for just a few minutes, 13:52 just so they get soften and you can peel one 13:55 off, peel them off one by one. 13:57 So you actually put the whole 13:58 head there in the pot. Yeah, so I assume 14:00 people have different techniques doing for this, 14:03 but just so they are soft enough, 14:05 so that you can take them out of the 14:07 cabbage one by one, hopefully without 14:09 tearing them up too much. And we are gonna 14:11 ahead and use some brown rice, 14:14 which is better for you than white rice, 14:16 but we use white rice down in Chile a lot, 14:18 but we are gonna use brown rice instead, 14:21 okay, because of more nutrition, 14:24 more nutrition in it, you know some more 14:26 fiber in it, so definitely an advantage. 14:28 And it really has a little bit of nuttier 14:30 flavor, nuttier flavor, I think its more flavor 14:31 for them, plain white rice, but its not so 14:34 different whether there is difference or 14:36 anything like that's its good. 14:37 I think its just a matter of people 14:38 getting used to it sometimes, and also 14:39 the type of rice you use many times if you 14:43 use the basmati rice, the long grain basmati, 14:47 brown rice is absolutely delicious, 14:49 so most people don't notice the difference 14:51 sometimes, when you use that kind of rice. 14:53 Basmati is very good rice. Very good, yeah so 14:55 when this is nice and soft the onions, 14:58 we are gonna ahead and add some of the 15:02 spices we brought some thyme and some 15:04 oregano, this is just optional like I said to 15:06 just give it a little bit of more flavor, 15:09 more flavor to it. And we are gonna 15:12 go ahead and use some of this veggie burger, 15:15 crumbled. You can use any variety, 15:18 now this are very easy to find even in your 15:21 local grocery store, not even so much in 15:24 the health food store, this used to be just 15:25 health food store items. But nowadays you 15:28 can find them just about anywhere. 15:30 Well Maria I know we have a international 15:32 audience, and there are probably some 15:34 places where people still can't get the 15:35 veggie burger, so what do you 15:36 recommend, that's true, if you don't have this. 15:40 Well what I use at home that people at 15:42 home can use as well, its for instance bulgur 15:45 wheat and that could be a substitute for like 15:47 veggie burger, okay, if you prepare with 15:49 onion powder, and salt and maybe garlic 15:52 and give it some taste. Another thing that 15:54 I used a lot is the lentils, lentils are 15:57 good thing to mix with the rice, 16:00 and you can also put some onion and 16:04 whatever spices you like, and so lets go 16:06 ahead and gets started, and see how 16:09 this all looks when its assembled, okay. 16:13 So lets get one, one of this big leaves of 16:17 cabbage, see how its nice and, I see that, 16:20 that's such a smart idea that we made 16:22 ahead of time. Yeah, yeah, you definitely 16:24 want to have them ahead of time, okay, 16:28 maybe one or two tablespoons of the 16:31 rice and we are gonna go ahead and add 16:34 some of these, maybe we can move that, 16:37 yeah I'll move that spoon, thank you, and 16:39 maybe one or two however much you 16:41 want really, I put about half in half. 16:44 Okay, I want to try one of this too. 16:46 Go ahead, okay. So then what you do, 16:51 I don't know if the camera can get it 16:52 good view, yeah, I think we can. 16:55 Go ahead and roll it up, maybe like almost 16:57 like a burrito and the ends end like this, 17:03 see that, okay that's beautiful. 17:05 Now you mentioned when we were talking 17:07 earlier that this have a special name in Chile. 17:09 Yes they are called Ninos Envueltos do 17:12 you know that mean, I don't know what 17:13 that means. It means a wrapped up child in 17:16 a blanket maybe, babies in the blanket, 17:17 yeah babies in the blanket. So we are gonna put 17:20 that there, now lets put some of the lentils 17:23 in here, okay, see how that looks, basically 17:26 the same thing, its just gonna taste little bit 17:27 different inside, okay is that enough? 17:29 That's good, that's good, however much you want. 17:31 We will make another one here, so we can 17:34 have enough for the final view. 17:36 Did you fold the end ones first and then, 17:38 yeah, okay. I don't know if it's almost 17:41 like a burrito, its not pretty as yours. 17:43 Well maybe because your leaf wasn't as 17:46 whole but that's okay, it's not your fault. 17:50 So you see, so we put the see how easy this 17:55 is, yeah, it doesn't take that long to 17:56 make, and what I do is that I put them on a 17:59 big pot and maybe steam them for just a 18:03 little while longer for the cabbage to be 18:05 completely soft, but my daughter, 18:08 my younger daughter doesn't even like it, 18:10 like she like with the cabbage leaf little bit 18:12 crunchy, so that's okay too, alright. 18:16 You want to put some rice in yours. 18:17 Yeah put some rice in there. Here it go. 18:19 So what we are gonna do next? 18:21 We are gonna prepare just a quick gravy for 18:24 it, I mean you can put any gravy you want, 18:26 but we are gonna and prepare just a quick 18:28 tomato gravy to go on it, tomato gravy. 18:30 So let's read the recipes for that, 18:32 okay ingredients for that for the recipe. 18:35 So we are gonna use two 2 to 3 medium tomatoes 18:39 2 garlic cloves 1/4 tsp. of salt 18:43 So this is gonna be really, really easy, 18:46 that's simple. We have this two 18:47 tomatoes, what you gonna to do with the 18:48 tomatoes is just boil them with the garlic 18:51 for maybe about five minutes or less, okay. 18:54 And this is really simple recipe, 18:57 I got it from friend in El Salvador, 18:58 so its strictly Chilean or South America, 19:01 but its kind of international because 19:03 its so simple right, right. And so we are 19:05 gonna just add the garlic and the tomato, 19:08 and a little bit of salt, okay, and just enough 19:11 water for the blender to run, or maybe 19:15 about that much. We don't really need a lot 19:17 because the tomatoes are already cooked, 19:19 so you want to start that, sure do, okay how about, 19:34 that should be good, and that's gravy. 19:36 See how easy that is, yeah. 19:38 This friend like I said I got it from a friend 19:40 from El Salvador, but she puts a Jalapeno 19:42 pepper in it, that's optional. 19:45 I think I like it, yeah, some people like it, 19:48 now some people don't. well you want to 19:50 blend it really well actually, this blender 19:52 doesn't blend as quick as some other ones, 19:54 but blend it until its all, all completely 19:57 done, right no chunks, no chunks, unless you 20:00 like the chunks, and then you can just 20:01 serve it on your, on your, or pour it, 20:05 serve it right over here cabbage rolls. 20:09 That looks like a really healthy dish. 20:11 It is, and it's really tasty. 20:13 So we can move on to our next recipe now. 20:15 Okay next one, yeah it's a tofu whipped cream. 20:18 Yeah we are gonna use tofu whipped 20:19 cream for our quinoa salad, and quinoa is 20:21 from South America. Okay, I've cooked 20:23 was quinoa exactly once and it tasted bitter 20:26 what I did wrong. Well we will see if 20:28 can change that right, okay yeah. 20:29 So let's go ahead the tofu with cream and its 20:33 1 pkg. of tofu, extra firm 20:37 1/½ tbsp. of honey 1/4 tsp. of vanilla 20:41 and 1/4 cup of water 20:45 So this should be very quick too. 20:47 Yeah, okay, let's do it. Yeah, and I just want 20:49 to remind everybody that we are gonna be 20:51 using this kind of tofu, its silken tofu 20:54 it's will and I used the Mori-Nu, 20:56 there are other brands as well, but Mori-Nu 20:58 is really easy to use, and very convenient. 21:01 And so that's different than the water-packed tofu. 21:04 Yes it is, but there is water-packed tofu 21:06 that's silken, also be used for this recipe, 21:09 but this really is the best tasting I think for 21:11 this particular use that we are gonna be 21:12 doing right now. It is good, yeah. 21:13 So we are gonna ahead and add a little bit of 21:15 vanilla, okay, and that's optional if you 21:17 like it or not, then use a little bit of honey as 21:20 well, and just enough water only for the 21:25 blender, and that's it, that's it. 21:30 This is gonna be used for our next recipe, 21:33 so we are just gonna do this very, very 21:34 quick, and blend it. Okay, okay, ready? Yes. 21:52 Let me stir just a little bit, I forget that my 21:57 blender at home is a little bit different 22:00 from some of the other blenders that 22:02 my blender just sort of changes speeds 22:04 automatically, and it picks up really quick, 22:06 but with the regular blender you have stir 22:09 a little bit, and that's okay, that's okay. 22:12 So let's just blend on more time, okay. 22:26 Okay, alright, that was quick and easy, 22:28 why don't we go ahead and scrape it 22:29 out, we can go ahead and start with the next recipe. 22:31 Yeah let's do that, lets do that. 22:33 Our next recipe is gonna be Quinoa fruit 22:37 salad and the ingredients for it 22:42 1 cup of quinoa 3 cups of water 22:46 1 recipe of the tofu whipped cream we just made 22:50 4 cups of fruit, chopped 22:52 1 tbsp. of honey which is optional 22:55 1/4 cup of raisins which is also optional. 22:59 Alright, yeah, so we pretty much have 23:00 everything here in front of us, I am just 23:02 gonna put some quinoa, and this is 23:04 quinoa, it's a grain from South America, 23:07 lot of people aren't familiar with it, 23:09 but once they try it, a lot of people end up 23:11 liking it, because its very, very nutritious, 23:14 it has a lot of protein, a lot of calcium, 23:17 so I think its good to experiment 23:18 and trying new things. I am sorry, you have 23:22 to rinse that, is that right. 23:23 Yes we rinsed ahead of time before we are 23:25 cooking, and it might help with the flavor, 23:27 okay, unless if you have problem with 23:29 that, you know I already have all the 23:30 fruit as you have seen mixed already have 23:32 some strawberries, but you can add 23:34 whatever you like, and we are gonna 23:36 ahead and have some raisins, that's optional, 23:40 you can have some nuts as well, 23:42 oh that's sounds good, yeah. 23:43 So let's add some of this tofu whipped cream. 23:47 So what part of South America would this be from? 23:49 Well quinoa, it was used in by the Incas 23:53 in Peru mostly, but it's also some Indian 23:57 Incas in other parts of South America, 23:59 but Peru mostly, okay. So and they use it 24:01 extensively, and it's very, very nutritious. 24:05 That actually smells pretty good too. 24:07 And it taste wonderful, alright. 24:09 We will be right back to 24:10 show you the finish product. 24:14 We hope you enjoyed cooking 24:15 with Maria Ronquillo. Now lets take a 24:17 moment to review our South American recipes. 24:21 For the Chilean Bean Soup, you will need 24:23 1½ pounds of frozen lima beans 24:28 2 cups of chopped squash 24:31 2 cups of frozen corn 1 medium onion, 24:36 chopped fine 2 cloves of garlic 24:42 2 medium tomatoes 1 tbsp of olive oil 24:48 8 fresh basil leaves, chopped 24:52 2 tbsp of chicken style seasoning which is optional 24:57 1 tbsp of paprika and 3/4 tbsp of salt 25:05 For the Stuffed Cabbage Rolls, you will need 25:08 1 medium cabbage 3 cups of brown rice, cooked 25:13 2 cups of veggie burger, crumbles 25:17 1 medium tomato ½ of green bell pepper 25:25 ½ of medium onion 2 cloves of garlic 25:32 1 tsp. of olive oil which is optional 25:37 ½ tsp. of thyme ½ tsp. of oregano, 25:44 and one recipe of quick tomato gravy 25:48 For the Quick Tomato Gravy, you will need 25:50 2 to 3 medium tomatoes 25:54 2 cloves of garlic 1/4 tsp. of salt 26:01 For the Tofu Whipped Cream, you will need 26:03 1 pkg. of extra firm tofu 1/½ tbsp. of honey 26:12 1/4 tsp. of vanilla 1/4 cup of water 26:20 For the Quinoa Fruit Salad, you will need 26:22 1 cup of quinoa 3 cups of water 26:29 1 recipe of tofu whipped cream 26:33 4 cups of chopped fruit 26:37 1 tbsp. of honey which is optional 26:41 1/4 cup of raisins which is optional. 26:45 If you would like more information on 26:47 how you can contact Maria, or if you 26:49 would like to receive today's recipes, 26:52 please write to 3ABN PO Box 220, 26:56 West Frankfort, Illinois 62896, or call 26:59 us at 1800-752-3226, that's 1800-752-3226. 27:09 Now let's take a look at our 27:10 finished recipes with Maria. 27:15 And we are back with some beautiful 27:17 South American dishes here, they look delicious. 27:20 Yeah, they do, don't they, indeed. 27:22 So we have first Chilean bean soup 27:24 that we made, its full of vegetables and lots 27:28 of fiber, lots of nutrition, then we 27:30 made our quick tomato gravy, 27:32 and that was very quick, you can make 27:35 any other gravy that you want over your 27:38 cabbage rolls are also nutritious, very low in 27:41 fat and healthy, and then you can finish 27:44 off with something new, you can use 27:46 quinoa as one of your new grains for your 27:49 diets, its very high in calcium, high in 27:52 protein, it's a whole grains, so its got fiber, 27:55 so its wonderful I think in addition 27:58 to your recipes. Yeah I am gonna try it out. 28:01 Well thank you for being here 28:02 today at for Let's Cook. 28:04 Now Maria lets eats, let's eat. |
Revised 2014-12-17