Participants: Jill Morikone (Host), Bev Condy
Series Code: LCT
Program Code: LCT000067
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00:01 Breakfast is the most meals of the day but,
00:03 if you are any thing like me may be you get up 00:06 and rush off to work and you don't have 00:07 such a good breakfast, well today we are going 00:09 to show you some awesome delicious breakfast ideas. 00:45 Hello friends and welcome to another 00:47 program of Let's Cook Together. 00:49 I am Jill Morikone and we are excited about 00:51 the program planned, we have planned for you today, 00:53 all yummy breakfast ideas. I have a special guest with 00:56 me here in the kitchen all the way from 00:58 Northern California, her name is Bev Condy. 01:00 Welcome Bev, thank you. I'm so delighted to be here, 01:04 this has been a journey of delight, 01:05 that's what I can say for all us, 01:07 it's been a lot of fun. Good, good, we are so glad; 01:09 you came all the way from California that's a long 01:11 ways to come. Well I carried unusual things in 01:13 my suitcase, that's neat, tell our friends at home, 01:16 just a little bit about your ministry, 01:18 before we get going cooking breakfast ideas, 01:20 you have a ministry called Feed The Flock, 01:23 what is that, what's that all about? 01:24 Well I, it's kind of a strange title, 01:27 I think people who have never raised sheep, 01:30 but I've raised sheep for about 20 years. 01:32 Fun, you have a farm. I have had a farm 01:35 but we are kind of retired from it now. 01:37 Yes, but in the context of it many years before that, 01:40 I heard the lord speak to me one morning, 01:43 when I was in the shower and I was a kind 01:46 of drippy with soap and water and I heard this 01:49 voice in my thoughts in regards to Bev do you 01:53 love me? I said yes Lord I love you, 01:56 than feed my sheep. What Jesus asked Peter? 02:00 That's exactly, what it was, it was that scripture 02:02 text being repeated in my mind and as I got out 02:05 of the shower that morning, I thought God I know you 02:06 are talking to me and I thought O God, 02:09 what does this mean, I don't know what this means, 02:11 yes because I fed people forever, yes. 02:13 You know I was already doing this, 02:15 you always like to cook. It wasn't like a new, 02:17 right, vision for me. It was my old vision 02:22 probably reestablish in a new way, 02:25 absolutely, absolutely, and than I was asked to 02:27 work in a vegetarian restaurant, yes, 02:30 And in that context I felt I had answered the call 02:33 to God's previous asking me to feed the sheep. 02:36 And you serve breakfast for these people 02:38 and lunch yes, yes. Six days a week that's a lot. 02:41 Well I actually didn't started with six, 02:43 started with five, started with the five 02:44 and then we added the Sunday Brunch, 02:46 which was the killer, my husband said can't do 02:49 this any more. It's not appropriate, 02:51 but that's a lot, six days a week, absolutely. 02:54 Yeah it was too much and I was much younger 02:56 then but the idea was it was even too much 02:58 for younger person, right, but it's time when I 03:01 got to do catering and a lot of fun things 03:03 with foods and of course, it is always the church 03:05 part luck to play, that's right, yeah that's a 03:07 fun place, that's exciting. Well, Bev has a real talent 03:10 for decorating too, we've worked a little bit together 03:12 and so need the stuff that she puts together, 03:14 I mean it looks fantastic, so I am really excited 03:17 about today's program. Well actually presentation 03:19 is probably one of the most important things, 03:21 I think if you doing a lifestyle change, yes. 03:23 Lifestyle change I think for people, 03:24 who have eaten foods that are not appropriate 03:28 possibly for their health. It's so fun to take those 03:31 same things and create the new things 03:33 and that's what we've done for Breakfast. 03:35 Good, now we are making breakfast ideas, 03:36 what are we making first today for our friends 03:38 at home. Well we are gonna to do a Banana split, 03:40 yummy I love Banana split. Let's read the ingredient 03:42 for that Banana split. For Bev's 03:45 Breakfast Banana Split, you need 03:46 one cup of oatmeal, 2 cups water, 2 bananas, 03:51 1 cup blueberries, 1 cup strawberries sliced, 03:55 1 apple cubed. You also need one can 03:58 non-dairy whip cream, one half cup walnuts, 04:01 pecans or cashews, fruit syrup or honey, 04:04 warmed and carob chips. This is awesome because 04:08 I love banana splits, but this like healthy way 04:11 to a banana split. Yeah I used to be the 04:13 banana split queen at home and School, 04:15 you know I had this little boot in the gymnasium 04:18 and they run around and landed my boot 04:20 and they were wonderful Banana splits, yes. 04:22 And I ate as many as I sold probably 04:25 and it was wonderful, but when I became more 04:28 interested in healthful living, right, 04:30 I decided that probably that was the not the lifestyle 04:32 I wanted to continue, right, because in my family 04:34 three people died of things of heart attacks 04:38 and things like that early in their life 04:42 and my parents bless their precious hearts, 04:45 they chose different lifestyle, experiences 04:48 in their life and my dad lived to be 91 04:51 and my mother left to be 90's, fantastic. 04:53 And so I think that was probably was the impetus 04:58 for me to change, because I knew I was destined 05:01 and when you see it worked to me that makes 05:03 a difference when you actually see it works. 05:04 So we are taking the Banana here and cutting 05:06 it in half, right? Yes and you know lot of us 05:08 don't banana split boats in fact I did have 05:11 them before we moved from the farm 05:13 and I gave them to some relative, 05:15 whom I cant remember, okay. 05:17 So, fruit stores is a really good place to get 05:19 little something, this is not a banana split boat, 05:21 but it works, oh yeah it's very quite. 05:23 So, if you don't have what you are hunting 05:24 for the fifth store, I recommend that, 05:27 that's good, so wonderful thing, okay. 05:29 You do need an ice cream scoop and it's important 05:31 to have that just because of the visual, yes. 05:34 Now this is our cooked oatmeal, 05:35 this is our cooked oatmeal, okay and anybody 05:38 knows how do that I don't have to 05:39 give them directions for that. 05:41 Do you know what I like about this so Bev, 05:42 because I am not a real fundable real person, 05:44 but this is a good way to get oatmeal 05:46 and enjoy it. Well you know what you can mix 05:47 other grains with this and do the same thing 05:49 it would not have not to be oatmeal. 05:50 Oatmeal is just here because it's real easy to do. 05:54 Absolutely, and it's hold together. 05:56 And it's smooches together and I believe every 05:58 cook needs to have sizes of ice cream scoops, 06:01 one for what ever you doing ice cream 06:04 and the other one the smaller one for a 06:06 meatballs cookies or whatever and it's 06:08 really important to do, absolutely, here we go. 06:11 I think that that obviously is a large amount. 06:14 I think I can eat it. This is a goodly amount 06:18 and I think it's just fun to a drizzle, 06:21 well actually we need to just do a little tiny 06:23 chopping here, okay. And just obviously 06:27 if you are doing this ahead of time that all 06:28 you need to put lemons, lemon juice on your apples, 06:31 yes, because they will have a tendency 06:33 to just feel needy of the lemon juice. 06:36 They are gonna turn brown, they are gonna turn brown, 06:38 absolutely and avocados too I think it's important 06:42 that we remember these little tricks, yes. 06:45 So, this is just a little tiny cubing, 06:49 yeah and I am a person, who even in a bowl, 06:53 who like a normal bowl of oatmeal, 06:56 I always put these ingredients on my Oats, 07:00 yes, it's right. It's just too fun, oh yeah, 07:03 I like things crunchy in my mouth and soft at 07:06 the same time, okay, so this is that crunchy and soft. 07:08 Absolute you get the different textures, 07:10 I like that very much, very pretty. 07:13 I think I did this backwards; 07:14 I was going to put that in the middle. 07:16 Then we'll, hey if you don't get it in the middle, 07:19 then you put it on the side, okay. 07:20 I think cooking is a really interesting way to 07:23 help you to be learn to be flexible. 07:24 Yes that's right. If it doesn't workout, 07:27 anyway do it in a different way. 07:29 Yeah right, See put the blueberries in the middle. 07:31 I am doing that today, but normally I will separate 07:33 my two berries with, okay, with the... 07:36 The apples in the middle, then blueberries on 07:38 one side, and strawberries in other side, 07:39 right, you are right, yeah. 07:40 So, this is just so fun to be able to put it together, 07:45 and it uses all the fresh fruit of the season, 07:47 you do, that's right and the raisins could be cooked 07:55 within your cereals as you cook it and I do that 07:59 many times, I just kick the raisin directly in 08:01 and that just makes it just so nice and sweet 08:07 that oatmeal. This is like fill in a bread 08:09 or something so full that it's hard to eat it, 08:11 because it all falls out same thing isn't it? 08:13 Right, yeah. And it's okay, 08:16 if it drivels over the edge, because when you 08:18 presented to your spouse or your kids or whomever, 08:20 that's right, it's going to be wonderful. 08:23 Did we put for raisins? No, we didn't put raisins, 08:24 yeah let's get some raisins and then you used walnuts, 08:26 here but you can use pecans or anything. 08:28 Oh yes, in fact and for adding nuts, 08:30 fruits and grains, isn't that what we've been told 08:32 some places along the journey, yes. 08:34 That those are really good things for us, 08:35 that's righ and I really like to eat them in their 08:37 whole form, I know there is big fad for people, 08:39 who mix things up in a blender and dine that way, 08:42 yes, it's okay, I think it's okay but I like to 08:47 choose, yes, you know the lord gave me these teeth's 08:49 and what are they for? That's right. 08:52 Chewing, yeah, that's right, 08:54 so I just don't like to drink things. 08:56 So is this is a syrup or jam or what's this? 08:58 It's really jam, okay, it's fruit jam, 08:59 actually it's not in the recipe I don't believe 09:01 but it's something that's easy to do, 09:02 if you want some kind of a syrup just 09:04 buy a fruit jam as maybe fruit juice, 09:06 put little water and little lemon, okay, very nice, 09:10 pour some apple concentrated over that, 09:11 just to have a little drizzle, it would probably 09:13 drizzle better if it was hot. 09:15 Yea, but it still hooks pretty. 09:16 I mean I can see that nice reddish that's very nice. 09:19 And I thinking, normally I would have some kind 09:23 of cream in can that's non-dairy, yes. 09:25 But, we couldn't see locate that here, 09:28 okay and I couldn't bring them ever. 09:29 I wonder why? So, we are just going to do it, 09:33 just a little bit different. I hope you don't mind 09:35 if I use my fingers, alright, there you go. 09:37 I know you washed your hands. I did. 09:39 Oh very nice isn't that cute? 09:43 And actually it would be much more darling, 09:45 if we had been able to use it from the square cut can, 09:50 yeah. It is so darling to me, because it would squeeze 09:52 out and than if you really want to gill the lily, 09:54 yeah, you can do it. How cute. 09:59 And of course that looks wonderful and by the time 10:01 you get it to the table, you are going to have to 10:02 have a plate underneath, because it gonna start drip, 10:05 it is gong to drip, but there we... 10:08 Oh! that's beautiful, there we are with the all 10:09 the mess surrounded. Yeah, very, very pretty, 10:13 Okay. Makes me wanna eat. Good. 10:15 What are we are making next. 10:17 What's our next recipe today? 10:18 It seems like it was going to be the 10:19 Grandma's Awful Waffles. Now what do you calling 10:22 Grandma's Awful Waffles. Well my mom invented 10:24 them for her health needs and in the process 10:27 we said there will so Awful that nobody would want 10:29 to eat them and actually they aren't awful at all 10:32 and actually we are going to even invent a little store 10:34 and sell Grandma's Awful Waffles, that was 10:36 going to be Grandma's Awful Waffles shop. 10:38 That's cute. That never turned into anything, 10:41 but I still do them. Yeah absolutely, 10:43 well let's read the recipe for the 10:45 Grandma's Awful Waffles. 10:46 Do you wanna read that for us Bev. 10:47 Oh Yes, yes, it is 2 and ½ cups of water, 10:51 2/3 cups rolled oats, 1/3 cup corn meal, 10:55 1/3 brown rice, 1 can of garbanzo beans, drained. 11:01 Well I don't think that's seems like such a 11:03 Awful things, do you think this ingredients does 11:06 the Awful things. They aren't Awful, 11:07 it just you know what it just had to do with, 11:11 I think it's cute, rhyming with waffle, 11:14 absolutely and we just put the silly, 11:16 silliness together, I mean our family is kind of silly 11:19 with words and we joke a lot, I think it's very cute. 11:22 And Grandma's Awful Waffles just really fit 11:24 and fine. It rhymes really good. 11:25 I think it's good. Let see how to make it. 11:27 Okay, well it's so simple, actually it is 11:28 kind of one of those dump things, 11:29 where you just throw things in the blender 11:31 and I am really not a blender cook, particularly, 11:34 okay. But I am doing it now. 11:36 Because you don't like run the blender or just... 11:40 No my basic cooking skills are not in a blender. 11:42 Oh I got you. I know lot of people use blenders 11:46 for cooking yes, and making juice, yes. 11:49 I am just kind of like out there saying Oops! 11:51 I don't want to do this. Right 11:53 And I know that I have forgotten something 11:56 right this very minute, but we will try. 11:59 Okay, Okay, Blend, 12:15 I have to see Elizabeth. 12:26 Well that's easy, it is strum all in together. 12:29 Yup, thrum all in together and you have to wait 12:31 a few minutes to let this set up. 12:34 Okay, and than well I want to show our friends, 12:37 this is a very quiet, this is awful. 12:39 And you know that, yeah you can show them. 12:41 Can I show them now? You can show. 12:42 It's so cute, look at this you guys, isn't that cute. 12:46 Well, these little waffles don't obviously have 12:49 anything in them, its going to make him rise up, 12:51 right. There is no egg, there is nothing, 12:52 so it's the heat that's gonna do it. 12:53 So that's why you have to it in waffle iron 12:55 and but in process of putting in waffle iron. 12:57 I think it needs to be darling and what could be 13:01 more darling than heart shape. Absolutely. 13:03 Now I realized that you can't find one of those in 13:05 store that you go to, yes, but every once in a while, 13:08 especially around Valentines Day. 13:14 Oh okay everyone looking for heart stuff, 13:17 kitchen stuff. So you can pick it up than 13:19 and you have it and they don't cost a lot of 13:20 money, yeah. And it's just worth the joy of having it 13:24 and so I would say that if you want to make 13:26 Awful Waffles, you really need to make them 13:28 in some thing small and delicate 13:30 because they don't rise up, 13:32 you know it's like a big waffle, 13:36 right it's a thin kind of crispy little thing 13:38 and is darling, absolutely. So, now I know this is now 13:41 thicken up normally how long our friends at 13:43 home you would it set for, 10 minutes 13:44 to set up little bit. Probably, yeah 10, 13:47 okay, maybe so. Could we try to pour even 13:49 though it's not set up, we are just pouring them, 13:51 we show him how to. Yeah, we can show it. 13:53 How it looks when it's done, yeah I think 13:54 I would think that you can, 13:55 okay it's not going to be exactly right 13:56 because it's going too liquidity. It's absolutely, 13:58 so we understand that and well just pour 14:01 a little bit in and then, it's way too liquidity, 14:03 okay, look at this it's going to not work, 14:06 but we are closing that, oh yeah, 14:08 and be sure and get it in your little heart parts, 14:11 oh yeah very cute. Sizzling is good. 14:14 Yeah. It's very cute. And we just know if we did 14:19 at our home normally it would be thicker so, 14:21 yes indeed. Yeah, okay, oh cute good, 14:26 here we go, now we have a awful over there, 14:28 let's look at that. Because, it comes in heart shapes, 14:31 you can serve it out as it is and like this 14:35 and this kind of cute, it's very cute, 14:37 but I think it's nice also to do it 14:39 and you can freeze these and you can toast them, 14:41 nice and okay I always encourage people that 14:46 if they are doing something like this, 14:48 they need to spend a day creating these little 14:51 treasures and then stick them in the freezer 14:52 and then you have the opportunity to pop them 14:56 out as your leisure because not everybody wants to 14:57 get in their blender and, that's right. 14:59 And do that. That's right. 15:03 And then you can pop them like this, 15:05 there is a variety of ways, cute, 15:07 that you can do this. Yes, that would be really nice 15:11 for Valentine's Day. Yes. Or just for 15:12 your family to make them feel lot. 15:13 Yeah, and kids love this type of thing, just to play. 15:16 And it's like playing in the kitchen and that's how, 15:18 I learned to cook. I played in the kitchen 15:20 with my mother. O that's special, 15:22 so you've been cooking your life? 15:23 Yes, from childhood. From childhood. 15:26 O that's real special, and then you learned 15:27 from your mom all the, how to cook healthier 15:29 and stuff. I think I learned at my mother's 15:31 apron strings. That's very cute. 15:36 Yeah and I think it's important that moms 15:38 have their kids in the kitchen. Oh yeah. 15:39 Because, even my son is an excellent cook. 15:42 Really, really he is, good. 15:44 Right and my daughter is superb. 15:46 Oh, that's neat, now how long would we let this cook 15:48 rack and let it cook for the whole time now, 15:50 but how long would you like to cook? 15:51 It's about a 10 minute cook, okay. 15:53 Because, when you don't let it do, 15:55 it will separate, yes, and then you can't 15:58 get it back together. Yes, absolutely. 16:00 So, it's better to over cook it, okay, 16:02 then to under, okay, undercooking. 16:04 Good, what are we gonna make next to put 16:06 on this Waffles. Well I have a really nee 16:08 recipe called just Date Syrup, 16:10 isn't just boring name? But, it sounds good. 16:14 It is good. Yes, so we are gonna do that next. 16:16 Good, let's read that recipe for the Date Syrup. 16:18 For that you need, ½ c. dates 16:21 1 1/2c. hot water 2 tbsp. frozen apple juice 16:26 concentrate 1 ½ tsp. vanilla or orange flavoring. 16:33 You know Bev I really like that about your recipes 16:35 because they are nice and easy. 16:36 Well thank you, I wouldn't make him if they won't. 16:39 I have to cook nice and easy. 16:41 But by the way I forget to mention that in the 16:45 waffle mix, if it doesn't thick enough for you 16:49 as you had intended to thicken up just pour some 16:51 extra cashews in there. Oh good, 16:54 so that's a nice easy way that you can thicken it. 16:56 It's just an easy fix and I think, good, 16:57 I think it's really important that remember fixes 16:59 because sometimes thing don' workout. 17:01 Right, so let me just ask you if were blending it 17:03 then and you set it for 10 minutes and it wasn't 17:06 thicken up then you add the cashews 17:08 or would you add him at the beginning? 17:09 I think you could kind a if you have made 17:11 these enough, you kind of know that is not right. 17:13 Got you. Okay, so you can, but you can wait 17:16 for your 10 minutes, if you are obviously learning 17:19 this. Right, and then okay good, 17:21 now let's look at this Date Syrup here. 17:23 Well this is really another one of those little 17:24 simple things, that you just pour a bunch of stuff 17:26 in the blender, which I said I don't do, but, 17:29 the point is that on these two recipes I do, I do. 17:32 We are doing it? I do, that's right. 17:33 And I'd prefer majule dates that smash 17:36 and when you are doing your 13 dates then the 17:37 recipe says, you smash him, okay, down, 17:45 you smash him with, just your fingers, just, okay, 17:47 into that, say for instance as if this was a 17:49 up, you just smash him, like with your, 17:52 so it makes little stronger. Okay good. 17:56 And I just put a tad, okay and this is a dump 17:59 cook right? Got it, good job, okay, here we go. 18:31 I'm gonna put in this will. Okay, normally at home 18:34 we blend a little bit more, is that right? 18:35 Yes because that today's didn't. 18:37 Oh blend that like they are supposed to, 18:39 okay how long we do normally blend it at 18:41 home for? Well in home I would use normal dates. 18:43 Got you, okay, okay. And so it works better, 18:48 right, the deal thing is just use pitted dates, 18:51 yes, real dates and that work a lot better. 18:53 Not the majule? Majule is my favorite. 18:55 Your favorite, okay for pitted dates good, 18:57 okay good then we put it on the stove there, right. 19:01 And then what do we do? We just wait it for to boil, 19:04 and some times little thickens up a little bit 19:06 as you boil it down. But, then you can pour it 19:11 into a pitcher or, nice, container with a little spoon 19:14 so you can scoop it on your. 19:16 Yeah that's cute, yeah very nice and I'm sure is 19:19 awesome over those Waffles. 19:21 Yes is very nice, I mean that sounds really good. 19:22 And of course if you always put fresh fruits, 19:24 I always love to have fresh food living 19:26 or we live of course we have an abundance, yes, 19:29 and I like to serve it in abundance. 19:31 Absolutely, yeah fruits make a big difference. 19:33 It does. Now we are going to something 19:34 that's some people think its not such a good thing, 19:37 I'm talking about tofu, some people don't 19:40 really like tofu. Do they? They say oh it's white 19:42 and it don't have a really good taste 19:43 or something but, what do you think about tofu? 19:46 I think it's a white that really doesn't have good 19:48 taste. You do, yeah, okay so what you do it with? 19:50 You can do wonderful things with that, 19:52 you can add seasonings of our choice, 19:53 you can make it Mexican flavor, you can make it 19:56 oriental flavor, you can make it 19:59 Plano American flavor, so you can flavor it with 20:03 all of the cuisines and the nationalities of the world. 20:07 Yes, it's not just American actually 20:10 it's not from America. Not it's not that right, 20:12 it's an oriental, oriental flavor is all the time 20:13 in our dishes. Right and when I first started 20:15 using tofu, I was delighted to be able to use it 20:18 in the context of going to a oriental market 20:21 and getting it in the big blocks, 20:23 yes and it is even better flavor. 20:25 It is cheaper because you can get like a bunch. 20:27 Yeah, yeah it was lot of fun, 20:28 but then of course if you don't cook it up 20:30 right away you ended up having, it goes back, 20:33 a little bit of sour spoilage. Right, right. 20:36 And first, first when I using I hated to use 20:39 the rind and so we ended up slicing it off, yeah. 20:46 I don't do that anymore but, right okay, 20:49 I was so almost like it was Oh, 20:52 what's this horrible food. Right, you were sure. 20:54 Yeah and so I had this sliced up so made it 20:56 look kind of attractive from my visuals, yes, 20:58 it's very good, well you really learn how to make 21:00 tofu and we are gonna look today at one of 21:02 your recipes for scrambled tofu. 21:03 So, let's read that recipe now, 21:05 for the Handyman Scramble, you wanna 21:07 read that recipe for Bev, sure. 21:09 1 pkg. tofu, firm 1 tsp. chicken style seasoning 21:13 1/3 c. sesame seeds ½ tsp. garlic powder 21:17 ½ tsp. onion powder 1/4 turmeric, for color 21:22 Well this is good you have lot of different seasoning 21:26 that you put in the tofu, I like that. 21:28 Yes indeed, we are going to just start just 21:29 by sizzling this out a little bit. 21:31 We already got the pan hot. 21:33 We did, yeah, you don't break it up first? 21:36 Well I could, okay but usually you don't, 21:39 I don't, that's good. I would say that we need a, 21:46 fork, definitely, yeah there we go. 21:51 I had this gorgeous wooden fork that I use 21:53 for cooking, oh nice, and I was gonna bring it 21:55 in my airplane and I walked off and lift it at home. 21:58 Oh yeah that's a good idea, because it's a 22:00 Teflon pan, they would like to use that wooden fork. 22:03 Yeah, a wooden fork is really wonderful, 22:04 you can buy them in lots of little kitchen places, 22:07 I also have two metal forks that have really 22:12 long handles, yes, and so then you don't have to 22:14 get right down here in the midst of it with your 22:16 fingers, right, that's good, well that 22:19 looks, this is good Bev. Okay, good. 22:25 And you just smash it up as best you can, 22:28 as fast as you can, yeah, go back to, 22:33 then what do we do? Well we just put our 22:35 seasonings in and just hope that we get 22:37 everything else smashed down, 22:39 so you can pop them in there honey. 22:41 This is your chicken, seasoning. 22:48 And the turmeric, puts up the onion there, 22:49 yeah, oops I'm sorry. And I'm not gonna have 22:52 you put all the sesame seeds, I think that's a 22:54 little more than, okay you want, tell me how much, 22:58 that will be fine, that's enough. 22:59 I just like them, because they give a little texture, 23:01 I like soft and crunchy things together, 23:03 oh yeah, and those are optional, yes, 23:06 you know what, yes, most people that cook 23:08 are gonna take a portion of this recipe or 23:10 somebody else's recipes, yes, and add their 23:11 portion to it, and they kind of put it together 23:13 and all the wonderful and it will be there, 23:15 oh yeah, if you gave potato salad recipe 23:18 or bean soup recipe, right, to 10 women, 23:20 we did 10 different recipes, absolutely, 23:24 and so that's way it's so fun to be creative 23:26 and it important that we honor our gifts, yes, 23:33 and senses of tastes and all the things that really 23:37 make us feel, absolutely, special and that 23:41 we can do for our kids and our family, 23:42 our relatives and our friends. 23:45 You know so important I had many, 23:46 many people, who have been meat eaters, 23:49 yes, I've cooked for them. In fact one year, 23:53 I had the opportunity to cook for guy, 23:55 who was a tour guide. Good as you finished 23:59 that story, let's just work with the 24:01 portabella mushrooms here I'm thinking of our 24:03 time here, we better finish to show them 24:05 what to do? We don't want to waste time, 24:07 yeah okay now what about the tour guide, 24:10 she had a very large business in town. 24:13 She was a lovely women, she gone to one of 24:16 our hospitals to take some, health tests 24:20 and found she had something specifically 24:21 no I don't remember but, alright, 24:22 she had learn to eat differently, yes. 24:25 And in the process of eating differently, 24:27 she want to cook. Yes and so you worked over that. 24:30 She wanted to learn to cook like that 24:32 and so it was really wonderful to experience. 24:34 Praise God that's right good. 24:36 So, you would normally cook these together, 24:39 right? Oh! You put the garlic salt in there 24:40 okay with the mushrooms. Then you cook them, 24:45 how long would you cook it for? Just until, 24:47 the mushrooms really does a kind of sizzle down, 24:51 okay these portabellas are very large, 24:56 yes and they are very small when you have 24:58 to get done cooking now. Absolutely good, 25:00 so we have a our plate over here I just want to 25:02 show you guys, that we would put the tofu 25:04 and the mushrooms on, when we are all done, 25:06 you can see it over here. And in just a moment 25:09 we will be back to show you all the final products 25:12 and you get to see this tofu all done 25:14 and how it looks, but it's all done, 25:16 but here is our recipe, our address at 3abn, 25:19 you can contact us. 25:24 We hope you have enjoyed today's program 25:25 with Bev Condy. Now let's take a moment 25:28 to review our breakfast recipes, 25:30 Bev's Breakfast Banana Split. 25:32 1 c. oatmeal 2 c. water 25:35 2 bananas 1 c. blueberries 25:38 1 c. strawberries, sliced 1 apple, cubed 25:41 1 can non-dairy whip cream 25:43 ½ walnuts, pecans or cashews 25:47 fruit syrup or honey, warmed carob chips 25:51 Grandma's Awful Waffles 25:53 2 ½ c. water 2/3 c. rolled oats 25:57 1/3 c. corn meal 1/3 c. brown rice 26:01 from main meal an be substituted 26:03 for the rice 1 can garbanzo beans, drained 26:07 For Date Syrup you will neeed ½ c. dates for 26:10 approximately 13 dates press down, 26:12 1 ½ c. hot water 2 tbsp. frozen apple juice 26:16 concentrate 1 ½ tsp. vanilla 26:19 or orange flavoring 26:21 For our Handyman Scramble 26:23 1 large firm block of tofu 26:26 1 tsp. chicken style seasoning 26:28 1/3 c. sesame seeds ½ tsp. garlic powder 26:33 ½ tsp. onion powder 1/4 turmeric, for color 26:38 If you would like to contact Bev Condy, 26:40 please call 3ABN at 1-800-752-3226 26:45 for more information or write us at 26:47 3ABN PO Box 220 West Frankfort, IL 62896. 26:54 The phone number again is 1-800-752-3226. 27:00 Now let's take a look at our 27:01 finished recipes with Bev Condy. 27:09 Welcome back friends, we are here with this 27:10 delicious bread of breakfast food aren't we Bev? 27:13 We are, we are, it looks fantastic, 27:15 let's look what we made today? 27:16 Okay, first of all we started off with 27:19 Bev's Banana Split. Oh, yes I love strawberries 27:22 and blueberries, yes, and it looks really good, 27:25 beautiful, and then what was next? 27:26 Grandma's Awful Waffles, that aren't so Awful right? 27:29 No it not Awful at all. Then we have the 27:32 fantastic Date Syrup. Yes, yes and that's 27:35 very tasty, oh yeah, and is really easy to make, 27:38 yes and my favorite I love Scramble Tofu. 27:42 Yes and is avocado underneath, yes, 27:45 and it's a really nice meld of flavors with the 27:48 mushrooms today, we use and you can 27:49 use wheat berries. Absolutely, 27:51 and well thanks for coming, 27:52 sharing your talent with our friends at home, 27:54 oh it's fun, we had a good time. 27:55 God bless you. Well friends our time is all 27:57 gone it comes and go so quickly here at 3abn. 27:59 Until we see you next time enjoy these 28:01 recipes happy cooking and God bless you. |
Revised 2014-12-17