Are you living
that fast pace lifestyle
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and you don't have time
to make a good healthy meal,
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we have some great
recipes for you today stand by.
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Welcome to let's cook together,
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my name is Angela
Lomacang and I'm so glad
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you've joined us today.
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We have some
great recipes for you.
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We have a wonderful guest
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and her name is Jennifer White
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and we like to
introduce Jennifer right now.
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Hello. Jennifer,
welcome to let's cook together.
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Thank you, good to be here.
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Yeah and you're from Kentucky,
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I am from Kentucky that's right,
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yes and we're glad to
have you sharing some,
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what is that? It's food
in a flash, food in a flash.
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We live in
microwave age don't we? Yeah,
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we do. Everyone wants them
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Microwave everything.
Yes, yes and it's good
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to have a home cooked
meal that's really nutritious
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but sometimes we feel
like we just don't have time,
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yes, and then we
might find ourselves falling
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into the fast food trap, yes
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and it doesn't
have to be that way no.
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Now I'm gonna to give
you some recipes today
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that can be
cooked in just minutes
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and yet they are
still very good for us. Yes,
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and help us dodge
that fast food trap. Yes,
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one of the best ways to
avoid the fast food trap
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is to have a few
recipes put together
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that you know that if
you're running out of time,
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you can make them
quickly and so I'm gonna to
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give some that
are nutritious. Okay,
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and fast, alright.
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What is our
first recipe for today?
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We're gonna to make a
Speedy Southwest Skillet.
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Hmm sounds interesting
let's look at that right now.
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For the Speedy
Southwest Skillet,
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you'll need 1
lb. extra firm tofu
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½ medium green bell pepper
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1 Medium orange
or red bell pepper
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1 medium onion 1tsp. of basil
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1 tsp. onion powder
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½ tsp. oregano
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1/4 tsp. sweet paprika
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A pinch of sage
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1 tbsp. oil
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2 garlic clovers
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1 ½ cups of whole
kernel corn, drained
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1 ½ cups of black beans,
cooked, rinsed and drained
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2 c. canned tomatoes, diced.
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Alright, well let's get started.
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This is such a fast
recipe, I really like it, yes,
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if you were gonna use Tofu okay
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and if you think
of it ahead of time,
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it's good to wrap the
tofu in a clean kitchen towel
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and wrap it up
so it's all covered
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and put in your
refrigerator overnight.
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In that way it, the
moisture observes the,
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right and that way
the tofu will absorb
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the flavors better, but
you don't have to do that,
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if you didn't
think of it had a time
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you know we want to
keep this a really fast meal,
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yes that's true.
So sometimes we don't
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always think of
it ahead of time yes.
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If you don't think
of it ahead of time
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you can still wrap it up.
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Yeah. Right, you
know right as you're
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starting your
cooking, yes. Wrap it up,
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yes and put
something heavy on top of it
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and let it set
there until just until
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you're ready for
it and that will drain
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some of the
moisture out of it. Okay,
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I did want to
emphasize though, yeah,
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that this is the
water packed tofu.
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Oh, it's this
one right? Exactly,
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that's the water packed tofu.
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The extra firm, extra
firm water packed tofu it
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will hold it's
shape as you are sautéing,
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okay, the other kind
of tofu is the silken tofu
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which we have over here.
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Okay let's see that
one. That's the silken tofu
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and that is what you will use
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if you're wanting to blend,
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so if you want something creamy
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so that's not what we want here,
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we want the water
packed tofu, so we can sauté,
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exactly, with it.
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So, while your tofu is, yes,
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is snuggled in your towel.
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Yes, and the liquid
is draining off of it,
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okay. We can
cut some peppers up,
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I wanted to show you a
fast way to cut a pepper,
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so that we can make our
meals as fast as possible,
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use every moment
in the kitchen wisely,
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that's right. I cut the stem
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out of the pepper like this,
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with my big chef's
knife and then when you pull
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the stem out
usually it pulls right out,
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you get almost all
the seeds out with it,
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you don't have to
spend so much time seeding.
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I love the way you
do that, your pepper.
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And just, you
can make some great
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recipes Robbie,
they said her husband
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made a wonderful
recipe and stuffed rice in it.
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Oh yum, yeah, that
sounds really good,
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they are beautiful,
peppers are just gorgeous,
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whether they're
red, orange, yellow
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or purple whatever,
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yeah, they are
just are beautiful
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and they are firm, they
are full of antioxidants,
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yes it is, phytochemicals,
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that is so good,
yes, he may these for our,
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so colorful, yes,
they don't have to,
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we don't have to
eat the same old brown
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food everyday. God made
so many different colors
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and they, peppers are
also very high in vitamin C
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and vitamin C, so
we really, we really,
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I'm very thankful
that God has given us
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so many delicious
things to eat, yes.
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So let's put our skillet,
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okay and so that
it can start heating
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and let's get it
on high, normally
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I don't like to
sauté onions on high,
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they have to much better flavor
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if they sauté on
low, but we're gonna to
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putting the
tofu in the pan, yes,
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which the moisture
from the Tofu will lower
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the heat of the
pan, so it's okay
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to cook this on high, okay.
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We also have some
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green peppers,
green bells peppers here
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and I like to use
every minute like I said
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every minute wisely
in the kitchen, yes,
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if you're waiting
for something make sure
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you are doing something else.
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So what I would do now while
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I'm waiting for
the pan to heat, yes,
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and the tofu to drain
a bit I would be getting
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my seasonings out,
exactly, and getting them right.
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That's right, or
mincing my garlic, yes,
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or what, you know getting,
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even setting the
table if you run out
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of others things to do. Yeah,
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getting your children involved,
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that's right, it's
always good to help
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your children
learn have to cook, yes,
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you're actually
training them. Yes,
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makes things go
quicker. Yes. So let's saute,
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in fact how about you
saute, sure, the onions,
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while I do the tofu, over here
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and I'll get this going.
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You can, just put
the onions in there
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and then we'll put
the peppers in as well,
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that's really high,
turn it down a little. Yeah.
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Let me look, see if I
can put in a little low.
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Okay, great and put our
peppers in there as well
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and I will cube the
tofu, we're not gonna put our
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garlic in quite yet because
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if it browns too much,
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it doesn't,
yeah, taste that good.
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It's a better taste right.
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What you wanna do if your tofu
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is cut it into
about half inch slices,
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see if I can
turn this like that,
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I've cut it this way
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and then we're
gonna to flip it over
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and oh that smells
really good, yes it does.
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Now they have some
tofu that are flavored,
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let's say garlic
flavored and things like that.
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What do you think of
that? I really don't know,
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I do a lot from scratch,
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yes, and I
prefer to do it that way
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because that way
I know what's in it,
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that's so true and
so we haven't really
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looked into it, but
may be it is a good action,
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yeah, maybe
somebody can write me
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and let me know if they have.
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Well, I've tried the onion,
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the garlic flavored
tofu, yes and the recipe
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a couple of nights
ago and did you like it,
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yeah it really,
John is very picky
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when it come to eating,
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that's why he is so thin.
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I tell you he is a, he loved it,
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he says wow this is
good. Oh, well good,
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it's nice to find
something good for us, yeah,
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and we want to make
sure we don't stir the tofu
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too much, 'cause it will crumble
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and you're doing just fine,
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just a little bit
there, okay just a little,
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but not too much,
okay, now the towel,
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towel okay, and then
after you get the tofu
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in there right away
you want to get your
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seasonings in
there, seasonings in,
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because tofu really
you know doesn't have
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a flavor, no it absorbs, right,
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whatever you, so I
have some basil there,
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so whatever we, whatever flavor
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we give it is
what it tastes like.
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So I like to use plenty of herbs
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when dealing with tofu,
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not the spices they are kind of
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damaging to our system.
00:08:46.47\00:08:49.11
And we did some sour salt
and some paprika in there.
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So now that's
nicely seasoned. Yes,
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and then we're going to
put in some black beans,
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black beans are just full
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of minerals, are
they full of iron?
00:09:01.76\00:09:03.47
Full of iron, yes, very true,
00:09:03.50\00:09:05.22
yeah, full of
minerals and full of fiber.
00:09:05.25\00:09:07.41
So they are very good,
yes for people with diabetes,
00:09:07.44\00:09:10.21
because they are
so full of fiber,
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yes, they are very
good for all of us,
00:09:12.45\00:09:15.20
because we can still
by the way, everybody
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needs some fiber,
some fiber everyday,
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and some grain corn
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and we'll put out
tomatoes in and that's it.
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This is such a fast dish, oh my,
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that's all there is to it, what?
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You know even
though we did it on TV
00:09:30.01\00:09:31.87
and a lot of times
we short cut things
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and if it looks
faster, yes, then it's really
00:09:33.69\00:09:35.31
we basically
cooked it all, because
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I sliced the peppers,
00:09:37.08\00:09:38.05
oh my, the only
thing I didn't slice
00:09:38.06\00:09:39.14
was onions so it's very quick.
00:09:39.17\00:09:41.32
We'll let that simmer,
alright, and since it's
00:09:41.35\00:09:44.95
so fast we just let it
simmer for five minutes
00:09:44.98\00:09:46.99
and then we're done,
oh my, and since it's
00:09:47.02\00:09:49.34
so fast we will,
we have time to make
00:09:49.37\00:09:52.74
something else to go with it and
00:09:52.77\00:09:54.34
my favorite thing to go
with it is tofu sour cream.
00:09:54.37\00:09:58.21
Tofu sour cream?
Yes, that is good.
00:09:58.60\00:10:00.97
And since it's so quick,
tofu sour cream is quick,
00:10:01.00\00:10:02.49
we have time to do
both. Yes, alright.
00:10:02.52\00:10:04.40
Well, let's go to that
recipe for the tofu sour
00:10:04.88\00:10:07.51
cream and for
that what will we need?
00:10:07.54\00:10:11.21
We'll need 1 pkg. silken tofu
00:10:11.31\00:10:13.29
1/4 c. water. 1 tsp.
salt ½ tsp. onion powder
00:10:14.14\00:10:20.76
1/8 tsp. garlic
powder 3 tbsp. lemon juice.
00:10:21.57\00:10:27.00
Remember, we want
to use silken tofu for
00:10:29.33\00:10:31.18
this recipe as
opposed to the water packed
00:10:31.21\00:10:33.42
tofu, which we used
in Southwest Skillet,
00:10:33.52\00:10:36.04
yes. So, we'll put
in the sour cream, yeah
00:10:36.14\00:10:39.80
tofu is you know sour
cream is very fattening
00:10:39.89\00:10:42.54
and not that good
for you, so this is good
00:10:42.57\00:10:44.39
alternative exactly,
it doesn't taste quite the
00:10:44.62\00:10:46.73
same but it's very
satisfying alternative,
00:10:46.90\00:10:48.85
yeah it tastes good,
it still tastes good.
00:10:49.39\00:10:50.56
Whoa, okay. Okay and
then we'll need to add
00:10:50.72\00:10:55.63
our water, okay, and
lemon juice and you can
00:10:55.66\00:11:03.37
vary the seasonings
depending on how you
00:11:03.77\00:11:06.04
like it, add a
little more onion powder,
00:11:06.07\00:11:08.84
a little less onion
powder. Okay, little more
00:11:08.88\00:11:10.96
garlic powder, a
little less garlic powder oh I
00:11:10.99\00:11:13.23
see, season to your
desire. Right. And you
00:11:14.32\00:11:16.83
blend it until
it's nice and creamy
00:11:16.96\00:11:19.92
and you can see
how fast that was, yes,
00:11:30.31\00:11:32.07
so this a really fast
meal, yes it is, and what I
00:11:32.16\00:11:36.42
like to do, yeah, is
dish a little bit of this out
00:11:36.63\00:11:40.12
onto the plate with
whatever side dish that
00:11:41.19\00:11:43.72
you're having, maybe
potatoes, potatoes are
00:11:43.75\00:11:46.15
fast or something like
that. Exactly, and then I
00:11:46.18\00:11:53.28
like, or we can use
that bowl, yeah, here we
00:11:53.31\00:11:55.82
go, I like to serve
the tofu sour cream in the
00:11:55.85\00:11:59.70
middle of the table,
it does a little better if
00:11:59.73\00:12:02.64
it's chilled. Yes, but
that's your preference if
00:12:02.67\00:12:05.49
you want it chilled
and you don't have to time
00:12:05.52\00:12:08.07
to chill it after you
make it, you can always
00:12:08.10\00:12:09.51
just chill the box of
tofu and then maybe when
00:12:09.63\00:12:12.40
it comes out of the
blender its cold. Exactly,
00:12:12.43\00:12:13.75
it's nice and cold,
right because this tofu is,
00:12:13.89\00:12:15.93
the silken tofu is shall
stable, it does not to be
00:12:16.37\00:12:19.84
refrigerates, that's
right and then we can just
00:12:19.87\00:12:23.40
put this over here
where they can see it, nice
00:12:23.43\00:12:25.54
quick recipe, and we
can just put a dab of
00:12:25.57\00:12:29.36
this on top and if
you're making potatoes,
00:12:29.58\00:12:33.21
you can put the
tofu sour cream on the
00:12:33.72\00:12:35.26
potatoes too. Oh
yeah, that's right, you can,
00:12:35.40\00:12:37.40
there is a much better
alternative, than butter
00:12:37.43\00:12:39.27
or margarine or
something like that, yes, yes a
00:12:39.30\00:12:40.47
very delicious
looking dish and nourishing
00:12:40.57\00:12:43.89
meals don't have to
take a lot of time, they
00:12:43.92\00:12:45.87
really don't no, no in
fact our next recipe is a
00:12:45.90\00:12:48.67
pasta dish and you
know pasta is a pretty
00:12:48.70\00:12:50.49
quick one. Yes, it
is. So let's see our next
00:12:50.52\00:12:53.14
recipe for the
linguine with creamy
00:12:53.62\00:12:56.57
spinach sauce we need
12 oz. uncooked linguine
00:12:56.79\00:13:00.65
1 tbsp. ground sesame seeds
00:13:01.36\00:13:04.10
1/3 c. raw almonds, blanched
00:13:05.47\00:13:08.47
½ c. raw cashes 1 1/4 c. water
00:13:08.99\00:13:14.05
1/4 c. nutritional yeast flakes
00:13:14.71\00:13:17.27
3 tbsp. of
fresh parsley, chopped
00:13:18.00\00:13:20.71
2 garlic cloves 1
½ tsp. dried basil
00:13:21.68\00:13:26.16
1 tsp. onion powder 1 tsp. salt
00:13:26.62\00:13:30.41
And a pinch of celery
salt 1 tbsp. lemon juice and
00:13:30.44\00:13:35.10
1 c. frozen spinach, chopped.
00:13:35.15\00:13:37.68
This recipe calls for
blanched almonds, so I
00:13:39.53\00:13:42.29
thought I would just
show you how to blanch
00:13:42.32\00:13:44.27
almonds, yes show
us how to do that, you
00:13:44.49\00:13:45.94
can buy them at the
store, they're already
00:13:45.97\00:13:47.32
blanched to save
time but I just thought I
00:13:47.50\00:13:50.44
would show you how to
do it, yes, just in case
00:13:50.47\00:13:51.64
you would like to
know, yes, you start with
00:13:51.67\00:13:53.65
some boiling water,
alright, and then you put
00:13:53.70\00:13:56.84
your almonds,
which by the way are very
00:13:57.12\00:13:59.09
good for us that's
right, in the water, okay and
00:13:59.39\00:14:02.69
you want to let them,
oops I think that water,
00:14:02.72\00:14:06.01
water got turned
down, you want to let them
00:14:06.04\00:14:08.31
get to a boil,
yes, almonds are high in
00:14:08.42\00:14:11.80
vitamin E, yeah and
vitamin B2 and they're
00:14:11.88\00:14:15.15
also very high in
calcium, so they are good
00:14:15.29\00:14:16.81
source of that, Is
that the good fat? Yes,
00:14:17.05\00:14:18.94
they're high in the
Monounsaturated fat which
00:14:19.07\00:14:21.49
is good for our
hearts. Yes and yes, and most
00:14:21.52\00:14:25.53
people don't know
that almonds have calcium
00:14:25.61\00:14:27.64
in them and so
drinking almond milk can give
00:14:27.67\00:14:30.40
you some, oh yes,
calcium as apposed to
00:14:30.43\00:14:32.10
regular dairy milk,
which has the harmful fats
00:14:32.17\00:14:34.32
in them and I love
rice milk, do you yes, yes.
00:14:34.35\00:14:37.88
So we're gonna to
be putting also ground,
00:14:38.36\00:14:40.40
while we're waiting
for almonds to boil, yes,
00:14:40.62\00:14:42.11
we're gonna to be
putting ground sesame
00:14:42.14\00:14:43.53
seeds in this sauce as
well. And so I thought I
00:14:43.56\00:14:46.41
tell you how to
grind sesame seeds, I was
00:14:46.69\00:14:47.96
gonna ask you,
quickly, all you have to do is
00:14:47.99\00:14:50.74
put them in your
blender, okay, or if you have
00:14:50.91\00:14:52.95
like a flat seed
grinder or something like that,
00:14:53.11\00:14:55.23
yes or one of those
things that you just,
00:14:55.26\00:14:56.73
I don't know, I have
one of those, I don't know
00:14:57.99\00:15:00.13
what you call them.
Okay, you just chomp,
00:15:00.33\00:15:01.97
chomp, chomp,
chomp, okay you just
00:15:02.00\00:15:03.57
chomping that, okay
you can use one of those
00:15:03.60\00:15:04.57
and you want to grind
them till they're fine
00:15:06.30\00:15:07.97
and powdery. Okay,
yes, that looks fine and
00:15:08.20\00:15:11.11
powdery, yes. And this
is an Italian dish isn't
00:15:11.14\00:15:14.10
it, and Italian food is
so fattening. Oh not this
00:15:14.13\00:15:16.49
one though, not this
one, we've eliminated the
00:15:16.52\00:15:19.22
cream and we're
putting in the nuts and
00:15:19.42\00:15:21.22
starting the good kinds
of fats. One thing I did
00:15:21.30\00:15:24.75
want to mention
about the sesame seeds
00:15:24.92\00:15:26.24
though is don't try
to do it in your food
00:15:26.27\00:15:27.73
processor because
you might end up with
00:15:27.86\00:15:29.05
tahini instead of
ground sesame seeds, okay,
00:15:29.27\00:15:31.41
we don't want to do
that, right. So, almonds
00:15:31.61\00:15:34.15
are boiling now. Yes
it is, and well, you're
00:15:34.18\00:15:38.47
getting that done
and I'm gonna have you,
00:15:38.50\00:15:40.63
okay hold the
colander, we're gonna drain this
00:15:41.08\00:15:43.10
and drain it and
then you want to pour some
00:15:43.13\00:15:44.52
cold water over
top, yes on top of it,
00:15:44.73\00:15:46.38
then I'll show you how
easy it is to blanch it.
00:15:46.41\00:15:48.97
Alright, let's see,
pour the, drain the almonds
00:15:49.25\00:15:53.08
into a colander, yes
and I'll take that for
00:15:53.11\00:15:54.99
you, then take the,
pour some cold water over
00:15:55.02\00:15:57.01
the top, so that you
don't burn your hands
00:15:57.04\00:16:00.92
and then if you just
want to hand me one of
00:16:01.78\00:16:03.77
those almonds, yes
I'll take them one of those
00:16:03.96\00:16:05.57
almonds and I'll
show you how easily the
00:16:05.68\00:16:08.19
skins just slip right
off, that easy, look at that
00:16:08.22\00:16:11.05
and now you have
a blanched almond,
00:16:11.08\00:16:12.67
you know this is
the, that is wonderful,
00:16:12.82\00:16:14.35
the finished
product, you want to try one?
00:16:14.79\00:16:16.04
Okay, yeah, I want to
try, sometimes you have
00:16:16.20\00:16:17.17
to pinch the end of
it to 'cause to start the
00:16:17.18\00:16:20.08
break of this skin,
here we go and they slip
00:16:20.26\00:16:22.67
right off, so you can
do it while you are you
00:16:22.70\00:16:25.15
know if you know
you need blanched
00:16:25.18\00:16:26.48
almonds and had
time and you don't have,
00:16:26.51\00:16:27.49
want to buy them at
the store, you can them
00:16:27.83\00:16:28.81
while you're sitting
there, doing something,
00:16:28.84\00:16:29.81
yeah that's easy to
do. Okay, I haven't done
00:16:29.82\00:16:31.49
that before. So now
you know how to blanch
00:16:31.52\00:16:32.85
almonds, let's start
our sauce we need our
00:16:32.98\00:16:34.52
blender. Here you
go and we'll put our
00:16:34.92\00:16:37.75
blanched almonds in a
blender, okay and also
00:16:37.98\00:16:43.33
our cashews, okay,
that's already chopped
00:16:43.36\00:16:46.47
and I thought that
was garlic, those are
00:16:47.28\00:16:49.63
almonds, garlic,
yes and our seasonings,
00:16:49.66\00:16:53.44
we have some
basil and salt and onion
00:16:53.97\00:16:56.48
powder and a little
bit of, that's our onion
00:16:56.68\00:17:01.09
powder and a little
bit of lemon juice, lemon
00:17:01.12\00:17:02.60
juice, I notice you
use lemon juice a bit.
00:17:02.63\00:17:04.51
I really like it,
really loose the flavor,
00:17:05.05\00:17:06.76
yes a lot of things
and some nutritional yeast,
00:17:07.21\00:17:10.66
which is really
important for this recipe and a
00:17:10.78\00:17:13.42
little bit of fresh
parsley, which is so
00:17:13.45\00:17:15.88
good for us it's very
high in many nutrients.
00:17:15.91\00:17:18.80
Oh, we need some
water, water quarter,
00:17:19.25\00:17:22.20
one and a quarter cup
of water and did we use
00:17:22.23\00:17:23.24
the ingredients already, we did,
00:17:23.27\00:17:24.24
that's the ground
sesame seeds which we'll
00:17:24.66\00:17:27.55
add, oh for the
topping, after well we'll add it
00:17:27.65\00:17:29.22
to the, to this
recipe, after it's
00:17:29.30\00:17:30.71
blended, blend this.
00:17:30.74\00:17:32.50
This will take a
little while to blend and
00:17:50.33\00:17:52.98
you want to make
sure it's nice and creamy,
00:17:53.01\00:17:54.55
because you want a
creamy sauce, yes that's
00:17:54.73\00:17:56.31
right, let's give it a
little bit more, alright.
00:17:56.34\00:17:58.17
You see how it, do
you see how it's kind of
00:18:07.59\00:18:08.82
thickening up there,
yes it is. Okay, our last
00:18:09.02\00:18:11.70
little addition is our
spinach, that's really is
00:18:11.76\00:18:17.65
making it, oh yes,
very good for us, isn't that
00:18:18.01\00:18:20.11
pretty? Beautiful, we
put our spinach in and
00:18:20.27\00:18:23.86
now we don't want to
blend the spinach like
00:18:23.89\00:18:25.93
we blend the rest
'cause otherwise you'll have
00:18:26.02\00:18:27.84
a green sauce, oh
yes, you just want a little
00:18:27.87\00:18:29.83
bit of specks in it. Okay.
00:18:29.86\00:18:30.83
Just about like
that oh that was quick,
00:18:33.06\00:18:34.35
well we'll add our
sesame seeds, now the
00:18:35.50\00:18:36.70
sesame goes in, all
we want to do to this is
00:18:36.73\00:18:39.56
just mix it. Okay,
we don't want to chop it
00:18:39.59\00:18:41.99
anymore. Wow,
okay now we've put our
00:18:42.02\00:18:47.50
Linguine. Yes, this
recipe is really fast,
00:18:47.65\00:18:50.69
if you get your
Linguine started quickly,
00:18:50.77\00:18:53.95
yes and one way to
get it started quickly is
00:18:54.04\00:18:56.92
before you leave for
work or early in the day
00:18:57.42\00:18:59.94
sometime put your
pot of water on the stove
00:19:00.11\00:19:02.55
full of water and as
soon as you walk in the
00:19:02.62\00:19:04.72
door even before
you've even thought about
00:19:04.75\00:19:06.46
cooking, turn it on.
There you go. So, while
00:19:06.65\00:19:08.88
you're doing other
things, others things
00:19:08.91\00:19:10.35
it's heating, it's
boiling yes, so as soon as it
00:19:10.38\00:19:13.15
starts to boil, you
put your Linguine in and
00:19:13.41\00:19:15.11
however long it
takes to cook your pasta,
00:19:15.52\00:19:17.06
is how long it will be
for dinner, because you
00:19:17.24\00:19:19.93
can make the
sauce while the pasta is
00:19:19.96\00:19:21.77
cooking. Amen! I
love that. Being organized
00:19:21.80\00:19:25.78
and thinking ahead
can actually save you so
00:19:25.81\00:19:27.89
much time. Yes, it
can. You want to pour this
00:19:28.04\00:19:30.52
on top and I'll start
off. Alright, here it goes
00:19:30.55\00:19:33.12
and you know Wednesday night is
00:19:34.08\00:19:35.28
spaghetti night at my
home. So this would be
00:19:35.60\00:19:37.98
a nice alternative
to spaghetti. I think,
00:19:38.01\00:19:40.82
I think we'll have to
let it sit for a minute
00:19:40.85\00:19:42.34
because our pasta is
set, right, and starting to
00:19:42.37\00:19:44.24
stick together. One
thing, another thing I
00:19:44.27\00:19:46.59
wanted to mention
is make sure that when
00:19:46.62\00:19:48.92
you're making
pasta, you don't rinse your
00:19:48.95\00:19:51.41
pasta in cold water,
if you're gonna put a
00:19:51.57\00:19:53.78
sauce on top, a lot of
people do that. Yes and
00:19:54.00\00:19:56.46
it makes the sauce
not stick as well, yeah,
00:19:56.89\00:19:59.27
to the pasta and also
oil you know there is no
00:19:59.53\00:20:01.83
need to put the oil
on. So, keep it warm, keep
00:20:01.86\00:20:03.48
it hot and then put
your sauce in, if you, as
00:20:03.51\00:20:05.49
long as you're gonna
put your sauce right on,
00:20:05.52\00:20:07.24
yes, which of course
we couldn't do here but
00:20:07.27\00:20:08.86
at home, right, at
home. You can put your
00:20:08.89\00:20:10.26
sauce right on there
and you can, the sauce
00:20:10.29\00:20:13.51
will stick better to
it, if you do it that way,
00:20:13.54\00:20:15.86
alright, it's good
to know. So this is real
00:20:15.89\00:20:17.24
quick you know, it
is, from the time that
00:20:17.31\00:20:18.68
you've started till the
time that you're done can
00:20:19.13\00:20:21.26
take about 10
minutes, if that's how long it
00:20:21.29\00:20:23.16
takes your pasta
to cook, take it out,
00:20:23.19\00:20:24.90
a meal is ready for
you and then you got a
00:20:24.94\00:20:25.93
salad with it. Yes,
that sounds really good,
00:20:25.96\00:20:28.32
how about a tomato
avocado salad, that
00:20:28.46\00:20:31.16
sounds good it is,
tomato avocado salad.
00:20:31.19\00:20:34.31
Alright let's look
at our recipe for that
00:20:35.00\00:20:38.17
for tomato avocado salad we need
00:20:38.20\00:20:39.74
1 ripe avocado
1/3 c. lemon juice
00:20:39.88\00:20:44.39
2 large fresh tomatoes, diced
00:20:45.30\00:20:47.83
1 can black olives,
cut in half lengthwise
00:20:48.94\00:20:52.16
2 green onions,
chopped, which is optional
00:20:53.05\00:20:55.16
½ tsp. onion powder
1/4 tsp. dried oregano
00:20:56.13\00:21:01.27
1/4 tsp. garlic
powder 1/4 tsp. dried basil.
00:21:02.15\00:21:08.24
Okay Jennifer, we
are going to start our
00:21:10.99\00:21:13.20
tomato avocado
salad. Okay. And this seems
00:21:13.80\00:21:18.17
like an interesting
meal, not a meal but it's
00:21:18.31\00:21:21.00
gonna be what a side
dish too, yes for our
00:21:21.03\00:21:23.52
Linguine with
creamy spinach sauce, our
00:21:25.54\00:21:27.00
linguine which was
awesome, right, right,
00:21:27.03\00:21:28.37
yeah it compliments
it well, because the
00:21:28.46\00:21:30.43
tomatoes are red and
the sauce is green, so.
00:21:30.59\00:21:33.60
Exactly and once
again the wonderful colors,
00:21:33.65\00:21:35.37
the color combination
which God has created
00:21:36.24\00:21:38.22
for us, these are
our diced tomatoes, yes,
00:21:38.50\00:21:41.05
here we go, are full
of phytochemicals and
00:21:41.41\00:21:43.67
vitamin C and
Lycopene and we could go on
00:21:43.70\00:21:47.65
and on and on, oh,
you're right God has
00:21:47.68\00:21:49.61
given us so many yes,
different colorful and
00:21:49.64\00:21:51.77
beautiful things. Here
we go, and some olives,
00:21:51.88\00:21:55.60
I like them cut in half
lengthwise in the salad,
00:21:56.01\00:21:58.41
yes, they are
prettier that way, yes and some
00:21:59.40\00:22:01.15
seasonings. We have
onion powder, tomatoes
00:22:01.41\00:22:04.62
and onion powder
just, you stir that, yes,
00:22:04.65\00:22:07.42
tomatoes and onion
powder I think are just
00:22:07.59\00:22:09.39
awesome together.
Yes, and some oregano,
00:22:09.53\00:22:12.16
because tomatoes and
oregano go well, great
00:22:12.38\00:22:13.66
flavor once again.
And some garlic now.
00:22:14.37\00:22:17.13
If you really want a
kick, you can use fresh
00:22:17.25\00:22:19.34
garlic I like to use
fresh garlic oh yeah,
00:22:19.53\00:22:21.44
whenever possible,
yes we could you use
00:22:21.47\00:22:22.44
fresh with this.
The fresh has more of a
00:22:22.45\00:22:25.87
nutritional
benefits, yeah and it has a big
00:22:25.90\00:22:29.13
kick, yeah and some
basil. And some basil to
00:22:29.27\00:22:33.90
go with this, put the
rest of the onion powder
00:22:33.93\00:22:36.41
in there, yes, okay
and now we've got some
00:22:36.44\00:22:41.40
green onions, which
are a little more mild
00:22:41.61\00:22:43.71
than the, yeah,
regular onions. That's right,
00:22:43.80\00:22:45.91
and our last two
additions are the lemon juice
00:22:45.94\00:22:49.53
and avocado, I'm
gonna wait on the lemon
00:22:49.56\00:22:51.31
juice because it
keeps the avocado from
00:22:51.45\00:22:52.89
turning, yes. And
I'm gonna to show you,
00:22:52.92\00:22:55.49
show us how to cut
an avocado. A fast way
00:22:56.18\00:22:59.65
and it's also not
some messy way to cut an
00:22:59.83\00:23:02.12
avocado. Yes, you
take your big knife, a very
00:23:02.35\00:23:05.75
large knife and cut all
the way down to the pit,
00:23:05.98\00:23:08.16
rock it till you
see, feel the pit. Yes,
00:23:08.33\00:23:10.45
Yes, and go all the
way around like that,
00:23:10.48\00:23:13.59
you can feel the
pit as you go around,
00:23:13.85\00:23:15.55
oh okay, and
normally you have to twist,
00:23:15.72\00:23:20.50
reverse it open and
that one just, that one
00:23:20.53\00:23:22.26
wanted to be up,
ready and ripe. And then to
00:23:22.56\00:23:25.01
get the pit out, you
take your knife and give
00:23:25.20\00:23:27.97
it a tap and then it
twists right out of there
00:23:28.00\00:23:32.14
and that's just a
really easy way to get the pit
00:23:33.19\00:23:35.44
off. That's a really
easy way, yes it is, to cut
00:23:35.47\00:23:38.14
an Avocado and you
don't get your hands all
00:23:38.32\00:23:40.02
messy. No, no, you
know I used to try to
00:23:40.24\00:23:41.62
peel, I like that, yes,
peel it, yeah, I will be
00:23:41.89\00:23:44.53
doing it this way
from now on. Then you can
00:23:44.69\00:23:46.88
cut into wedges or
if you're gonna make
00:23:47.26\00:23:49.94
guacamole or
something you can just scoop it
00:23:50.17\00:23:51.76
out with the spoon,
but this is a, this avocado
00:23:51.79\00:23:55.48
is not obeying the
rules, it wants to, it's wants
00:23:55.51\00:23:57.50
to be open, it wants to
peel, yeah it's ready to
00:23:57.60\00:24:00.54
go and well and
avocados are really good for
00:24:00.75\00:24:04.11
you. Yes, they are.
High in, and in mother's
00:24:04.14\00:24:07.38
country, which is
Jamaica we called it Pear,
00:24:07.59\00:24:10.50
Pear, yes that's what
you call avocados, yes.
00:24:11.17\00:24:13.20
I was raised calling
this pear Well that's
00:24:13.32\00:24:15.22
interesting, so all
of those of you who are
00:24:15.46\00:24:16.68
watching in Jamaica
and my family in England,
00:24:16.81\00:24:19.82
we know we call this
pear, so, that's amazing,
00:24:19.93\00:24:22.58
this is pear/avocado.
I've also heard it called
00:24:22.61\00:24:25.00
avocado, no,
Alligator Pear, Alligator Pear?
00:24:25.08\00:24:27.17
No, I haven't heard
that one. Okay, soften a
00:24:28.19\00:24:31.45
little and you can
drizzle the lemon juice on
00:24:31.48\00:24:34.45
top of that so that
Avocado doesn't turn
00:24:34.62\00:24:37.10
brown, exactly, you
can also slice it on the
00:24:37.47\00:24:42.56
cutting board like this
and then slice it in it's
00:24:42.72\00:24:45.93
skin like that. Okay,
well and that's another
00:24:46.13\00:24:49.50
way to do it, that
way you don't get so,
00:24:49.63\00:24:51.34
exactly, and we have
that wonderful salad.
00:24:51.37\00:24:53.12
We sure do. Quick
and fast. That's right.
00:24:53.22\00:24:54.87
Well what we're
gonna to do is take a short
00:24:55.37\00:24:56.71
break with our and
we'll welcome back with
00:24:56.92\00:24:58.61
our finished
product. We'll be right back.
00:24:58.64\00:25:00.59
We hope you've
enjoyed today's program with
00:25:02.91\00:25:04.85
Jennifer White. Now
let's take a moment to
00:25:04.99\00:25:07.03
review our food
in a flash recipes.
00:25:07.26\00:25:09.40
Our speedy
Southwest skillet will need
00:25:09.92\00:25:11.97
1 lb. extra firm
tofu ½ medium green bell
00:25:12.36\00:25:15.58
Pepper. 1 Medium
orange or red bell pepper
00:25:15.96\00:25:18.30
1 medium onion 1tsp. of basil
00:25:18.69\00:25:21.25
1 tsp. onion
powder ½ tsp. oregano
00:25:21.64\00:25:24.44
1/4 tsp. sweet
paprika Pinch of sage
00:25:24.95\00:25:28.15
1 tbsp. oil 2 cloves of garlic
00:25:28.48\00:25:31.08
1 ½ whole kernel corn, drained
00:25:31.61\00:25:34.27
1 ½ cooked black
beans, cooked, rinsed and
00:25:34.87\00:25:37.54
drained. 2 c. canned
tomatoes, diced. And then
00:25:37.80\00:25:40.94
you'll need the Tofu
Sour Cream for topping
00:25:41.03\00:25:43.57
recipe which is 1
12oz pkg. silken tofu
00:25:43.83\00:25:48.31
1/4 c. water. 1 tsp.
salt. ½ tsp. onion powder.
00:25:48.68\00:25:53.19
1/8 tsp. garlic
powder 3 tbsp. lemon juice.
00:25:53.51\00:25:57.36
For the linguine
with creamy spinach sauce
00:25:57.84\00:26:00.47
you will need 12
oz. uncooked Linguine
00:26:00.86\00:26:03.56
1 tbsp. ground sesame seeds
00:26:04.10\00:26:06.33
1/3 c. blanched raw
almonds. ½ c. raw cashews.
00:26:06.69\00:26:11.59
1 1/4 c. water. 1/4 c.
nutritional yeast flakes
00:26:11.62\00:26:16.04
3 tbsp. of
fresh parsley, chopped
00:26:16.58\00:26:19.22
2 garlic cloves 1
½ tsp. dried basil
00:26:19.70\00:26:22.99
1 tsp. onion powder 1 tsp. salt
00:26:23.54\00:26:25.89
Pinch of celery salt
1 tbsp. lemon juice and
00:26:26.18\00:26:29.24
1 c. frozen spinach, chopped.
00:26:29.27\00:26:31.49
For the Tomato
Avocado Salad you'll need
00:26:31.70\00:26:33.94
1 ripe avocado
1/3 c. lemon juice
00:26:34.26\00:26:36.86
2 large fresh tomatoes, diced
00:26:37.16\00:26:38.83
1 can of black olives, half
00:26:39.24\00:26:41.12
2 green onions,
chopped ½ tsp. onion powder
00:26:41.51\00:26:44.91
1/4 tsp. dried
oregano 1/4 tsp. garlic powder
00:26:45.11\00:26:48.71
1/4 tsp. dried
basil. If you would like to
00:26:49.08\00:26:52.37
contact Jennifer
White please call 3ABN at
00:26:52.69\00:26:55.77
1-800-752-3226
for more information.
00:26:55.80\00:26:59.64
Now let's take a look for our
00:27:00.11\00:27:01.98
finished recipes with Jennifer.
00:27:02.30\00:27:03.71
Welcome back, now
what we're gonna to
00:27:09.24\00:27:11.18
show Jennifer is
what we just made. Okay,
00:27:11.31\00:27:14.24
we started with our
Speedy Southwest Skillet.
00:27:14.78\00:27:17.65
That was Speedy
wasn't that. This is
00:27:17.91\00:27:19.38
scheduled doesn't
have to mean take out food
00:27:19.48\00:27:21.26
exactly and we
talked it with our Tofu Sour
00:27:21.78\00:27:23.56
Cream delicious,
delicious, and which was
00:27:23.69\00:27:26.45
quick to make also.
Yes and then we made
00:27:26.82\00:27:29.13
our Linguine with
Spinach Sauce which is
00:27:29.19\00:27:31.28
chuck full of
vitamins and minerals, loaded,
00:27:31.49\00:27:34.33
and then ended did
with a Tomato Avocado
00:27:34.77\00:27:38.38
Salad, lots of good
healthy fats in that
00:27:38.60\00:27:40.14
salad, very tasty
and quick as well. Wow,
00:27:40.51\00:27:43.23
so you could feed
your family, food fast
00:27:43.26\00:27:46.04
without fast food,
exactly you can. Now do
00:27:46.17\00:27:49.26
you have a website? I do it's
00:27:49.29\00:27:51.11
jenniferskitchen.com,
jenniferskitchen.com,
00:27:51.24\00:27:54.19
so if you're
interested in finding out more
00:27:54.57\00:27:56.11
recipes, you can
write us also at 3ABN and or
00:27:56.20\00:27:59.26
go to Jennifer's
kitchen. Thank you Jennifer.
00:27:59.29\00:28:01.67
Thank you. For
being with us and sharing
00:28:01.99\00:28:03.25
your recipes with us.
00:28:03.42\00:28:04.50
Until next time God bless you.
00:28:04.69\00:28:06.57