Participants: Angela Lomacang (Host), Jennifer White
Series Code: LCT
Program Code: LCT000053
|
00:01 Are you living that fast pace lifestyle
00:03 and you don't have time to make a good healthy meal, 00:05 we have some great recipes for you today stand by. 00:41 Welcome to let's cook together, 00:43 my name is Angela Lomacang and I'm so glad 00:46 you've joined us today. 00:48 We have some great recipes for you. 00:50 We have a wonderful guest 00:53 and her name is Jennifer White 00:55 and we like to introduce Jennifer right now. 00:58 Hello. Jennifer, welcome to let's cook together. 01:01 Thank you, good to be here. 01:02 Yeah and you're from Kentucky, 01:05 I am from Kentucky that's right, 01:06 yes and we're glad to have you sharing some, 01:10 what is that? It's food in a flash, food in a flash. 01:12 We live in microwave age don't we? Yeah, 01:15 we do. Everyone wants them 01:16 Microwave everything. Yes, yes and it's good 01:18 to have a home cooked meal that's really nutritious 01:20 but sometimes we feel like we just don't have time, 01:22 yes, and then we might find ourselves falling 01:25 into the fast food trap, yes 01:27 and it doesn't have to be that way no. 01:29 Now I'm gonna to give you some recipes today 01:31 that can be cooked in just minutes 01:34 and yet they are still very good for us. Yes, 01:36 and help us dodge that fast food trap. Yes, 01:39 one of the best ways to avoid the fast food trap 01:42 is to have a few recipes put together 01:45 that you know that if you're running out of time, 01:47 you can make them quickly and so I'm gonna to 01:49 give some that are nutritious. Okay, 01:51 and fast, alright. 01:52 What is our first recipe for today? 01:54 We're gonna to make a Speedy Southwest Skillet. 01:57 Hmm sounds interesting let's look at that right now. 02:02 For the Speedy Southwest Skillet, 02:04 you'll need 1 lb. extra firm tofu 02:07 ½ medium green bell pepper 02:10 1 Medium orange or red bell pepper 02:14 1 medium onion 1tsp. of basil 02:19 1 tsp. onion powder 02:22 ½ tsp. oregano 02:24 1/4 tsp. sweet paprika 02:27 A pinch of sage 02:29 1 tbsp. oil 02:31 2 garlic clovers 02:33 1 ½ cups of whole kernel corn, drained 02:37 1 ½ cups of black beans, cooked, rinsed and drained 02:42 2 c. canned tomatoes, diced. 02:45 Alright, well let's get started. 02:47 This is such a fast recipe, I really like it, yes, 02:50 if you were gonna use Tofu okay 02:53 and if you think of it ahead of time, 02:56 it's good to wrap the tofu in a clean kitchen towel 03:00 and wrap it up so it's all covered 03:03 and put in your refrigerator overnight. 03:06 In that way it, the moisture observes the, 03:09 right and that way the tofu will absorb 03:11 the flavors better, but you don't have to do that, 03:14 if you didn't think of it had a time 03:15 you know we want to keep this a really fast meal, 03:17 yes that's true. So sometimes we don't 03:18 always think of it ahead of time yes. 03:19 If you don't think of it ahead of time 03:21 you can still wrap it up. 03:23 Yeah. Right, you know right as you're 03:25 starting your cooking, yes. Wrap it up, 03:27 yes and put something heavy on top of it 03:30 and let it set there until just until 03:32 you're ready for it and that will drain 03:33 some of the moisture out of it. Okay, 03:36 I did want to emphasize though, yeah, 03:39 that this is the water packed tofu. 03:42 Oh, it's this one right? Exactly, 03:43 that's the water packed tofu. 03:46 The extra firm, extra firm water packed tofu it 03:49 will hold it's shape as you are sautéing, 03:52 okay, the other kind of tofu is the silken tofu 03:54 which we have over here. 03:55 Okay let's see that one. That's the silken tofu 03:58 and that is what you will use 04:01 if you're wanting to blend, 04:03 so if you want something creamy 04:05 so that's not what we want here, 04:06 we want the water packed tofu, so we can sauté, 04:09 exactly, with it. 04:10 So, while your tofu is, yes, 04:13 is snuggled in your towel. 04:14 Yes, and the liquid is draining off of it, 04:18 okay. We can cut some peppers up, 04:20 I wanted to show you a fast way to cut a pepper, 04:22 so that we can make our meals as fast as possible, 04:25 use every moment in the kitchen wisely, 04:28 that's right. I cut the stem 04:30 out of the pepper like this, 04:32 with my big chef's knife and then when you pull 04:35 the stem out usually it pulls right out, 04:37 you get almost all the seeds out with it, 04:39 you don't have to spend so much time seeding. 04:41 I love the way you do that, your pepper. 04:42 And just, you can make some great 04:44 recipes Robbie, they said her husband 04:47 made a wonderful recipe and stuffed rice in it. 04:49 Oh yum, yeah, that sounds really good, 04:51 they are beautiful, peppers are just gorgeous, 04:54 whether they're red, orange, yellow 04:56 or purple whatever, 04:57 yeah, they are just are beautiful 04:58 and they are firm, they are full of antioxidants, 05:02 yes it is, phytochemicals, 05:05 that is so good, yes, he may these for our, 05:09 so colorful, yes, they don't have to, 05:12 we don't have to eat the same old brown 05:14 food everyday. God made so many different colors 05:17 and they, peppers are also very high in vitamin C 05:22 and vitamin C, so we really, we really, 05:25 I'm very thankful that God has given us 05:28 so many delicious things to eat, yes. 05:30 So let's put our skillet, 05:32 okay and so that it can start heating 05:35 and let's get it on high, normally 05:37 I don't like to sauté onions on high, 05:39 they have to much better flavor 05:40 if they sauté on low, but we're gonna to 05:43 putting the tofu in the pan, yes, 05:45 which the moisture from the Tofu will lower 05:47 the heat of the pan, so it's okay 05:49 to cook this on high, okay. 05:51 We also have some 05:54 green peppers, green bells peppers here 05:56 and I like to use every minute like I said 06:00 every minute wisely in the kitchen, yes, 06:02 if you're waiting for something make sure 06:04 you are doing something else. 06:05 So what I would do now while 06:06 I'm waiting for the pan to heat, yes, 06:08 and the tofu to drain a bit I would be getting 06:10 my seasonings out, exactly, and getting them right. 06:12 That's right, or mincing my garlic, yes, 06:18 or what, you know getting, 06:19 even setting the table if you run out 06:21 of others things to do. Yeah, 06:22 getting your children involved, 06:24 that's right, it's always good to help 06:26 your children learn have to cook, yes, 06:27 you're actually training them. Yes, 06:29 makes things go quicker. Yes. So let's saute, 06:32 in fact how about you saute, sure, the onions, 06:34 while I do the tofu, over here 06:37 and I'll get this going. 06:38 You can, just put the onions in there 06:40 and then we'll put the peppers in as well, 06:46 that's really high, turn it down a little. Yeah. 06:53 Let me look, see if I can put in a little low. 06:56 Okay, great and put our peppers in there as well 07:02 and I will cube the tofu, we're not gonna put our 07:05 garlic in quite yet because 07:08 if it browns too much, 07:10 it doesn't, yeah, taste that good. 07:12 It's a better taste right. 07:14 What you wanna do if your tofu 07:16 is cut it into about half inch slices, 07:20 see if I can turn this like that, 07:24 I've cut it this way 07:26 and then we're gonna to flip it over 07:28 and oh that smells really good, yes it does. 07:31 Now they have some tofu that are flavored, 07:35 let's say garlic flavored and things like that. 07:37 What do you think of that? I really don't know, 07:39 I do a lot from scratch, 07:42 yes, and I prefer to do it that way 07:43 because that way I know what's in it, 07:46 that's so true and so we haven't really 07:47 looked into it, but may be it is a good action, 07:50 yeah, maybe somebody can write me 07:52 and let me know if they have. 07:53 Well, I've tried the onion, 07:55 the garlic flavored tofu, yes and the recipe 07:58 a couple of nights ago and did you like it, 08:00 yeah it really, John is very picky 08:02 when it come to eating, 08:03 that's why he is so thin. 08:05 I tell you he is a, he loved it, 08:08 he says wow this is good. Oh, well good, 08:11 it's nice to find something good for us, yeah, 08:14 and we want to make sure we don't stir the tofu 08:16 too much, 'cause it will crumble 08:18 and you're doing just fine, 08:19 just a little bit there, okay just a little, 08:20 but not too much, okay, now the towel, 08:23 towel okay, and then after you get the tofu 08:25 in there right away you want to get your 08:27 seasonings in there, seasonings in, 08:29 because tofu really you know doesn't have 08:32 a flavor, no it absorbs, right, 08:34 whatever you, so I have some basil there, 08:37 so whatever we, whatever flavor 08:39 we give it is what it tastes like. 08:41 So I like to use plenty of herbs 08:43 when dealing with tofu, 08:45 not the spices they are kind of 08:46 damaging to our system. 08:49 And we did some sour salt and some paprika in there. 08:53 So now that's nicely seasoned. Yes, 08:56 and then we're going to put in some black beans, 08:59 black beans are just full 09:01 of minerals, are they full of iron? 09:03 Full of iron, yes, very true, 09:05 yeah, full of minerals and full of fiber. 09:07 So they are very good, yes for people with diabetes, 09:10 because they are so full of fiber, 09:12 yes, they are very good for all of us, 09:15 because we can still by the way, everybody 09:16 needs some fiber, some fiber everyday, 09:19 and some grain corn 09:23 and we'll put out tomatoes in and that's it. 09:26 This is such a fast dish, oh my, 09:28 that's all there is to it, what? 09:30 You know even though we did it on TV 09:31 and a lot of times we short cut things 09:33 and if it looks faster, yes, then it's really 09:35 we basically cooked it all, because 09:37 I sliced the peppers, 09:38 oh my, the only thing I didn't slice 09:39 was onions so it's very quick. 09:41 We'll let that simmer, alright, and since it's 09:44 so fast we just let it simmer for five minutes 09:47 and then we're done, oh my, and since it's 09:49 so fast we will, we have time to make 09:52 something else to go with it and 09:54 my favorite thing to go with it is tofu sour cream. 09:58 Tofu sour cream? Yes, that is good. 10:01 And since it's so quick, tofu sour cream is quick, 10:02 we have time to do both. Yes, alright. 10:04 Well, let's go to that recipe for the tofu sour 10:07 cream and for that what will we need? 10:11 We'll need 1 pkg. silken tofu 10:14 1/4 c. water. 1 tsp. salt ½ tsp. onion powder 10:21 1/8 tsp. garlic powder 3 tbsp. lemon juice. 10:29 Remember, we want to use silken tofu for 10:31 this recipe as opposed to the water packed 10:33 tofu, which we used in Southwest Skillet, 10:36 yes. So, we'll put in the sour cream, yeah 10:39 tofu is you know sour cream is very fattening 10:42 and not that good for you, so this is good 10:44 alternative exactly, it doesn't taste quite the 10:46 same but it's very satisfying alternative, 10:49 yeah it tastes good, it still tastes good. 10:50 Whoa, okay. Okay and then we'll need to add 10:55 our water, okay, and lemon juice and you can 11:03 vary the seasonings depending on how you 11:06 like it, add a little more onion powder, 11:08 a little less onion powder. Okay, little more 11:10 garlic powder, a little less garlic powder oh I 11:14 see, season to your desire. Right. And you 11:16 blend it until it's nice and creamy 11:30 and you can see how fast that was, yes, 11:32 so this a really fast meal, yes it is, and what I 11:36 like to do, yeah, is dish a little bit of this out 11:41 onto the plate with whatever side dish that 11:43 you're having, maybe potatoes, potatoes are 11:46 fast or something like that. Exactly, and then I 11:53 like, or we can use that bowl, yeah, here we 11:55 go, I like to serve the tofu sour cream in the 11:59 middle of the table, it does a little better if 12:02 it's chilled. Yes, but that's your preference if 12:05 you want it chilled and you don't have to time 12:08 to chill it after you make it, you can always 12:09 just chill the box of tofu and then maybe when 12:12 it comes out of the blender its cold. Exactly, 12:13 it's nice and cold, right because this tofu is, 12:16 the silken tofu is shall stable, it does not to be 12:19 refrigerates, that's right and then we can just 12:23 put this over here where they can see it, nice 12:25 quick recipe, and we can just put a dab of 12:29 this on top and if you're making potatoes, 12:33 you can put the tofu sour cream on the 12:35 potatoes too. Oh yeah, that's right, you can, 12:37 there is a much better alternative, than butter 12:39 or margarine or something like that, yes, yes a 12:40 very delicious looking dish and nourishing 12:43 meals don't have to take a lot of time, they 12:45 really don't no, no in fact our next recipe is a 12:48 pasta dish and you know pasta is a pretty 12:50 quick one. Yes, it is. So let's see our next 12:53 recipe for the linguine with creamy 12:56 spinach sauce we need 12 oz. uncooked linguine 13:01 1 tbsp. ground sesame seeds 13:05 1/3 c. raw almonds, blanched 13:08 ½ c. raw cashes 1 1/4 c. water 13:14 1/4 c. nutritional yeast flakes 13:18 3 tbsp. of fresh parsley, chopped 13:21 2 garlic cloves 1 ½ tsp. dried basil 13:26 1 tsp. onion powder 1 tsp. salt 13:30 And a pinch of celery salt 1 tbsp. lemon juice and 13:35 1 c. frozen spinach, chopped. 13:39 This recipe calls for blanched almonds, so I 13:42 thought I would just show you how to blanch 13:44 almonds, yes show us how to do that, you 13:45 can buy them at the store, they're already 13:47 blanched to save time but I just thought I 13:50 would show you how to do it, yes, just in case 13:51 you would like to know, yes, you start with 13:53 some boiling water, alright, and then you put 13:57 your almonds, which by the way are very 13:59 good for us that's right, in the water, okay and 14:02 you want to let them, oops I think that water, 14:06 water got turned down, you want to let them 14:08 get to a boil, yes, almonds are high in 14:11 vitamin E, yeah and vitamin B2 and they're 14:15 also very high in calcium, so they are good 14:17 source of that, Is that the good fat? Yes, 14:19 they're high in the Monounsaturated fat which 14:21 is good for our hearts. Yes and yes, and most 14:25 people don't know that almonds have calcium 14:27 in them and so drinking almond milk can give 14:30 you some, oh yes, calcium as apposed to 14:32 regular dairy milk, which has the harmful fats 14:34 in them and I love rice milk, do you yes, yes. 14:38 So we're gonna to be putting also ground, 14:40 while we're waiting for almonds to boil, yes, 14:42 we're gonna to be putting ground sesame 14:43 seeds in this sauce as well. And so I thought I 14:46 tell you how to grind sesame seeds, I was 14:47 gonna ask you, quickly, all you have to do is 14:50 put them in your blender, okay, or if you have 14:53 like a flat seed grinder or something like that, 14:55 yes or one of those things that you just, 14:57 I don't know, I have one of those, I don't know 15:00 what you call them. Okay, you just chomp, 15:02 chomp, chomp, chomp, okay you just 15:03 chomping that, okay you can use one of those 15:06 and you want to grind them till they're fine 15:08 and powdery. Okay, yes, that looks fine and 15:11 powdery, yes. And this is an Italian dish isn't 15:14 it, and Italian food is so fattening. Oh not this 15:16 one though, not this one, we've eliminated the 15:19 cream and we're putting in the nuts and 15:21 starting the good kinds of fats. One thing I did 15:24 want to mention about the sesame seeds 15:26 though is don't try to do it in your food 15:27 processor because you might end up with 15:29 tahini instead of ground sesame seeds, okay, 15:31 we don't want to do that, right. So, almonds 15:34 are boiling now. Yes it is, and well, you're 15:38 getting that done and I'm gonna have you, 15:41 okay hold the colander, we're gonna drain this 15:43 and drain it and then you want to pour some 15:44 cold water over top, yes on top of it, 15:46 then I'll show you how easy it is to blanch it. 15:49 Alright, let's see, pour the, drain the almonds 15:53 into a colander, yes and I'll take that for 15:55 you, then take the, pour some cold water over 15:57 the top, so that you don't burn your hands 16:01 and then if you just want to hand me one of 16:03 those almonds, yes I'll take them one of those 16:05 almonds and I'll show you how easily the 16:08 skins just slip right off, that easy, look at that 16:11 and now you have a blanched almond, 16:12 you know this is the, that is wonderful, 16:14 the finished product, you want to try one? 16:16 Okay, yeah, I want to try, sometimes you have 16:17 to pinch the end of it to 'cause to start the 16:20 break of this skin, here we go and they slip 16:22 right off, so you can do it while you are you 16:25 know if you know you need blanched 16:26 almonds and had time and you don't have, 16:27 want to buy them at the store, you can them 16:28 while you're sitting there, doing something, 16:29 yeah that's easy to do. Okay, I haven't done 16:31 that before. So now you know how to blanch 16:32 almonds, let's start our sauce we need our 16:34 blender. Here you go and we'll put our 16:37 blanched almonds in a blender, okay and also 16:43 our cashews, okay, that's already chopped 16:47 and I thought that was garlic, those are 16:49 almonds, garlic, yes and our seasonings, 16:53 we have some basil and salt and onion 16:56 powder and a little bit of, that's our onion 17:01 powder and a little bit of lemon juice, lemon 17:02 juice, I notice you use lemon juice a bit. 17:05 I really like it, really loose the flavor, 17:07 yes a lot of things and some nutritional yeast, 17:10 which is really important for this recipe and a 17:13 little bit of fresh parsley, which is so 17:15 good for us it's very high in many nutrients. 17:19 Oh, we need some water, water quarter, 17:22 one and a quarter cup of water and did we use 17:23 the ingredients already, we did, 17:24 that's the ground sesame seeds which we'll 17:27 add, oh for the topping, after well we'll add it 17:29 to the, to this recipe, after it's 17:30 blended, blend this. 17:50 This will take a little while to blend and 17:53 you want to make sure it's nice and creamy, 17:54 because you want a creamy sauce, yes that's 17:56 right, let's give it a little bit more, alright. 18:07 You see how it, do you see how it's kind of 18:09 thickening up there, yes it is. Okay, our last 18:11 little addition is our spinach, that's really is 18:18 making it, oh yes, very good for us, isn't that 18:20 pretty? Beautiful, we put our spinach in and 18:23 now we don't want to blend the spinach like 18:26 we blend the rest 'cause otherwise you'll have 18:27 a green sauce, oh yes, you just want a little 18:29 bit of specks in it. Okay. 18:33 Just about like that oh that was quick, 18:35 well we'll add our sesame seeds, now the 18:36 sesame goes in, all we want to do to this is 18:39 just mix it. Okay, we don't want to chop it 18:42 anymore. Wow, okay now we've put our 18:47 Linguine. Yes, this recipe is really fast, 18:50 if you get your Linguine started quickly, 18:54 yes and one way to get it started quickly is 18:57 before you leave for work or early in the day 19:00 sometime put your pot of water on the stove 19:02 full of water and as soon as you walk in the 19:04 door even before you've even thought about 19:06 cooking, turn it on. There you go. So, while 19:08 you're doing other things, others things 19:10 it's heating, it's boiling yes, so as soon as it 19:13 starts to boil, you put your Linguine in and 19:15 however long it takes to cook your pasta, 19:17 is how long it will be for dinner, because you 19:19 can make the sauce while the pasta is 19:21 cooking. Amen! I love that. Being organized 19:25 and thinking ahead can actually save you so 19:28 much time. Yes, it can. You want to pour this 19:30 on top and I'll start off. Alright, here it goes 19:34 and you know Wednesday night is 19:35 spaghetti night at my home. So this would be 19:38 a nice alternative to spaghetti. I think, 19:40 I think we'll have to let it sit for a minute 19:42 because our pasta is set, right, and starting to 19:44 stick together. One thing, another thing I 19:46 wanted to mention is make sure that when 19:48 you're making pasta, you don't rinse your 19:51 pasta in cold water, if you're gonna put a 19:54 sauce on top, a lot of people do that. Yes and 19:56 it makes the sauce not stick as well, yeah, 19:59 to the pasta and also oil you know there is no 20:01 need to put the oil on. So, keep it warm, keep 20:03 it hot and then put your sauce in, if you, as 20:05 long as you're gonna put your sauce right on, 20:07 yes, which of course we couldn't do here but 20:08 at home, right, at home. You can put your 20:10 sauce right on there and you can, the sauce 20:13 will stick better to it, if you do it that way, 20:15 alright, it's good to know. So this is real 20:17 quick you know, it is, from the time that 20:19 you've started till the time that you're done can 20:21 take about 10 minutes, if that's how long it 20:23 takes your pasta to cook, take it out, 20:24 a meal is ready for you and then you got a 20:26 salad with it. Yes, that sounds really good, 20:28 how about a tomato avocado salad, that 20:31 sounds good it is, tomato avocado salad. 20:35 Alright let's look at our recipe for that 20:38 for tomato avocado salad we need 20:39 1 ripe avocado 1/3 c. lemon juice 20:45 2 large fresh tomatoes, diced 20:48 1 can black olives, cut in half lengthwise 20:53 2 green onions, chopped, which is optional 20:56 ½ tsp. onion powder 1/4 tsp. dried oregano 21:02 1/4 tsp. garlic powder 1/4 tsp. dried basil. 21:10 Okay Jennifer, we are going to start our 21:13 tomato avocado salad. Okay. And this seems 21:18 like an interesting meal, not a meal but it's 21:21 gonna be what a side dish too, yes for our 21:25 Linguine with creamy spinach sauce, our 21:27 linguine which was awesome, right, right, 21:28 yeah it compliments it well, because the 21:30 tomatoes are red and the sauce is green, so. 21:33 Exactly and once again the wonderful colors, 21:36 the color combination which God has created 21:38 for us, these are our diced tomatoes, yes, 21:41 here we go, are full of phytochemicals and 21:43 vitamin C and Lycopene and we could go on 21:47 and on and on, oh, you're right God has 21:49 given us so many yes, different colorful and 21:51 beautiful things. Here we go, and some olives, 21:56 I like them cut in half lengthwise in the salad, 21:59 yes, they are prettier that way, yes and some 22:01 seasonings. We have onion powder, tomatoes 22:04 and onion powder just, you stir that, yes, 22:07 tomatoes and onion powder I think are just 22:09 awesome together. Yes, and some oregano, 22:12 because tomatoes and oregano go well, great 22:14 flavor once again. And some garlic now. 22:17 If you really want a kick, you can use fresh 22:19 garlic I like to use fresh garlic oh yeah, 22:21 whenever possible, yes we could you use 22:22 fresh with this. The fresh has more of a 22:25 nutritional benefits, yeah and it has a big 22:29 kick, yeah and some basil. And some basil to 22:33 go with this, put the rest of the onion powder 22:36 in there, yes, okay and now we've got some 22:41 green onions, which are a little more mild 22:43 than the, yeah, regular onions. That's right, 22:45 and our last two additions are the lemon juice 22:49 and avocado, I'm gonna wait on the lemon 22:51 juice because it keeps the avocado from 22:52 turning, yes. And I'm gonna to show you, 22:56 show us how to cut an avocado. A fast way 22:59 and it's also not some messy way to cut an 23:02 avocado. Yes, you take your big knife, a very 23:05 large knife and cut all the way down to the pit, 23:08 rock it till you see, feel the pit. Yes, 23:10 Yes, and go all the way around like that, 23:13 you can feel the pit as you go around, 23:15 oh okay, and normally you have to twist, 23:20 reverse it open and that one just, that one 23:22 wanted to be up, ready and ripe. And then to 23:25 get the pit out, you take your knife and give 23:28 it a tap and then it twists right out of there 23:33 and that's just a really easy way to get the pit 23:35 off. That's a really easy way, yes it is, to cut 23:38 an Avocado and you don't get your hands all 23:40 messy. No, no, you know I used to try to 23:41 peel, I like that, yes, peel it, yeah, I will be 23:44 doing it this way from now on. Then you can 23:47 cut into wedges or if you're gonna make 23:50 guacamole or something you can just scoop it 23:51 out with the spoon, but this is a, this avocado 23:55 is not obeying the rules, it wants to, it's wants 23:57 to be open, it wants to peel, yeah it's ready to 24:00 go and well and avocados are really good for 24:04 you. Yes, they are. High in, and in mother's 24:07 country, which is Jamaica we called it Pear, 24:11 Pear, yes that's what you call avocados, yes. 24:13 I was raised calling this pear Well that's 24:15 interesting, so all of those of you who are 24:16 watching in Jamaica and my family in England, 24:19 we know we call this pear, so, that's amazing, 24:22 this is pear/avocado. I've also heard it called 24:25 avocado, no, Alligator Pear, Alligator Pear? 24:28 No, I haven't heard that one. Okay, soften a 24:31 little and you can drizzle the lemon juice on 24:34 top of that so that Avocado doesn't turn 24:37 brown, exactly, you can also slice it on the 24:42 cutting board like this and then slice it in it's 24:46 skin like that. Okay, well and that's another 24:49 way to do it, that way you don't get so, 24:51 exactly, and we have that wonderful salad. 24:53 We sure do. Quick and fast. That's right. 24:55 Well what we're gonna to do is take a short 24:56 break with our and we'll welcome back with 24:58 our finished product. We'll be right back. 25:02 We hope you've enjoyed today's program with 25:04 Jennifer White. Now let's take a moment to 25:07 review our food in a flash recipes. 25:09 Our speedy Southwest skillet will need 25:12 1 lb. extra firm tofu ½ medium green bell 25:15 Pepper. 1 Medium orange or red bell pepper 25:18 1 medium onion 1tsp. of basil 25:21 1 tsp. onion powder ½ tsp. oregano 25:24 1/4 tsp. sweet paprika Pinch of sage 25:28 1 tbsp. oil 2 cloves of garlic 25:31 1 ½ whole kernel corn, drained 25:34 1 ½ cooked black beans, cooked, rinsed and 25:37 drained. 2 c. canned tomatoes, diced. And then 25:41 you'll need the Tofu Sour Cream for topping 25:43 recipe which is 1 12oz pkg. silken tofu 25:48 1/4 c. water. 1 tsp. salt. ½ tsp. onion powder. 25:53 1/8 tsp. garlic powder 3 tbsp. lemon juice. 25:57 For the linguine with creamy spinach sauce 26:00 you will need 12 oz. uncooked Linguine 26:04 1 tbsp. ground sesame seeds 26:06 1/3 c. blanched raw almonds. ½ c. raw cashews. 26:11 1 1/4 c. water. 1/4 c. nutritional yeast flakes 26:16 3 tbsp. of fresh parsley, chopped 26:19 2 garlic cloves 1 ½ tsp. dried basil 26:23 1 tsp. onion powder 1 tsp. salt 26:26 Pinch of celery salt 1 tbsp. lemon juice and 26:29 1 c. frozen spinach, chopped. 26:31 For the Tomato Avocado Salad you'll need 26:34 1 ripe avocado 1/3 c. lemon juice 26:37 2 large fresh tomatoes, diced 26:39 1 can of black olives, half 26:41 2 green onions, chopped ½ tsp. onion powder 26:45 1/4 tsp. dried oregano 1/4 tsp. garlic powder 26:49 1/4 tsp. dried basil. If you would like to 26:52 contact Jennifer White please call 3ABN at 26:55 1-800-752-3226 for more information. 27:00 Now let's take a look for our 27:02 finished recipes with Jennifer. 27:09 Welcome back, now what we're gonna to 27:11 show Jennifer is what we just made. Okay, 27:14 we started with our Speedy Southwest Skillet. 27:17 That was Speedy wasn't that. This is 27:19 scheduled doesn't have to mean take out food 27:21 exactly and we talked it with our Tofu Sour 27:23 Cream delicious, delicious, and which was 27:26 quick to make also. Yes and then we made 27:29 our Linguine with Spinach Sauce which is 27:31 chuck full of vitamins and minerals, loaded, 27:34 and then ended did with a Tomato Avocado 27:38 Salad, lots of good healthy fats in that 27:40 salad, very tasty and quick as well. Wow, 27:43 so you could feed your family, food fast 27:46 without fast food, exactly you can. Now do 27:49 you have a website? I do it's 27:51 jenniferskitchen.com, jenniferskitchen.com, 27:54 so if you're interested in finding out more 27:56 recipes, you can write us also at 3ABN and or 27:59 go to Jennifer's kitchen. Thank you Jennifer. 28:01 Thank you. For being with us and sharing 28:03 your recipes with us. 28:04 Until next time God bless you. |
Revised 2014-12-17