Participants: Jill Morikone (Host), Marvella Burton
Series Code: LCT
Program Code: LCT000090
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00:01 Have you ever come home after a long day of work
00:03 and you thought, "I have no clue what I'm going 00:04 to fix for your family"? 00:05 Well today, we're going to show you some fast, easy, 00:08 tasty recipes, so stay with us. 00:43 Hello friends, and welcome to another program of 00:45 "Let's Cook Together. " 00:46 I'm your host, Jill Morikone. 00:48 And we have an exciting program planned for you today 00:51 of easy, quick, delicious recipes 00:53 you can share with your family for dinner in a hurry. 00:56 First, I want to introduce you to my special guest 00:58 here with me in the kitchen, 00:59 all the way from New Market, Alabama. 01:02 Her name is MarVella Burton. 01:03 And I just want to welcome you, MarVella. 01:05 Thank you, Jill. Thanks for coming here 01:07 and spending your time, and sharing your talents. 01:09 It's my pleasure. 01:10 Tell us, first of all, a little bit about your ministry, 01:13 Marvelous Lifestyle Ministry. 01:16 Well, it has a health foundation 01:19 but I also do education with children. 01:22 Okay. 01:23 We have a school. My mother started it years ago. 01:25 I was one of her first students. 01:28 That's pretty special! Isn't it? 01:29 Oh, that's neat, I like that. And so, she has continued 01:32 to teach and even now, she's well up in age, 01:35 but she's in the classroom still, 01:37 and so, we teach them lifestyle changes. 01:41 But in addition to that, we teach the Word of God. 01:44 Amen. 01:46 And we want to train missionaries. 01:48 So the thrust of our educational program is missionary work. 01:52 Teaching them how to use their hands 01:54 as well as their heads 01:56 and how to make good choices for Christ. 01:59 You have practical education 02:00 as well as just the book learning. 02:02 You give the practical aspects. 02:04 And this year, we're attempting to begin a bakery. 02:07 Oh, that's wonderful! 02:10 Along with the large garden, so we can sell produce 02:13 to the community and the children can learn to work 02:16 with their hands in the field. 02:18 That's right. Producing some food. 02:19 That's right, absolutely. To see where our 02:21 food comes from, and to see how it grows. 02:23 And you can learn so many spiritual lessons, 02:25 working in the soil. 02:26 And especially now, with the food... Yes. 02:29 ...issue and economics... I know. 02:33 it makes a difference, when you can 02:34 just go out in your backyard and pick your vegetables... 02:36 That's right. 02:38 ...and from your fruit trees, 02:39 ...and you know exactly what you're getting. 02:42 You know where it comes from? 02:43 Yeah. That's right. Oh, that's wonderful! 02:46 That's real exciting! 02:47 So, you would have the children in there working 02:48 with the bakery as well then. Yes. 02:50 Right. That will be the part of the education. 02:52 Yes, that's good. 02:53 My mother's always wanted that 02:54 since she moved out to the country, 02:56 and so, hopefully this year, 02:57 we can see that come to fruition. 02:59 Yeah, your mother's a special lady. 03:00 Her mom came with her and is here actually 03:04 in the studio and spending some time. 03:06 That's real special to meet your mom 03:07 and have her here, too. 03:09 Now, your kids are young. They're kindergarten through 03:12 what grades do you go? Pre-K through 9. 03:14 Pre-K through 9. Okay. 03:16 That's neat, I'm real excited... And we have the old traditional 03:19 one-room classroom. Oh, that's neat. 03:22 Multi-grades. Yes. 03:24 Yeah. And it's exciting. 03:25 We have Bible studies there every Friday night. 03:29 So, we're teaching them. 03:30 They're learning. 03:31 And out of that class has come some missionaries already. 03:36 Oh, praise God! 03:37 You know, that's an army of youth rightly trained... 03:39 Yeah. ... that God is using. 03:40 That's right. 03:41 But now we're cooking dinner stuff. 03:43 We're cooking dinner. 03:44 Yeah! Let's go and meet our first recipe. 03:48 For that is our Country Sausage. 03:51 For that, you need... 04:06 You also need... 04:19 All right! I like that! 04:21 Nice quick and easy Country Sausage. 04:22 Right. And the key is equal parts oats 04:26 and equal parts pecan meal. 04:29 And the pecan meal gives this this meaty texture and flavor. 04:33 Yeah. Okay, okay. 04:34 Along with the sage. 04:35 And the oats holds it together? 04:36 Holds it together. That's important too. 04:39 Okay, it is. All right. 04:40 So, I have my skillet heating here. 04:42 It's on, good. 04:44 And, first of all, I already have my water in my dish. 04:49 Good. We're going to add 04:50 our seasonings here. Our soy. Our garlic powder. 04:55 Good. You can use as much 04:57 as you like. 04:58 And we have our oats... If you could use fresh, 05:02 fresh garlic... Oh, yes. 05:03 I mean not... Fresh garlic. 05:05 What am I saying! Fresh garlic. That's right. 05:06 Yeah. 05:07 Just crush it and put it in there. 05:09 Ok. 05:10 And then, we're going to use some sea salt. 05:12 Good. And thyme. 05:15 It really gives it a nice flavor. 05:17 Oh, absolutely. 05:18 And then, some sage. Yes. 05:20 I like sage in burgers. 05:21 And of course... African Bird cayenne pepper... 05:25 Just for kicks... 05:28 Now, this African Bird is a special type 05:30 of cayenne pepper. Right? Yes, it is. 05:32 And it's relatively hot. 05:35 You can get in different heating units... 05:37 Okay. But it's therapeutic. 05:38 It really increases the circulation. 05:41 Helps the heart. Yeah. 05:44 Excellent. Now, what we're going to do 05:46 is add our oats, and... Now those are the quick oats. 05:50 Those are the quick. 05:52 Okay. And because, we are adding 05:53 equal parts of pecan meal, 05:57 then the texture will be firmer. 06:00 Okay? Yes, that's right. 06:01 So we're going to stir and stir and mix here. 06:05 It smells good. 06:06 Starting to even smelling like a sausage burger here. 06:08 And the key is more African Bird cayenne pepper. 06:13 And the quick gets... 06:15 It's nice and wet. I can see that. 06:17 ...well, it gets done quicker. 06:19 Yes, that's right. 06:20 Okay, because the granules are smaller. 06:25 Mix, mix, mix, mix, mix... 06:26 Now would you let it sit for awhile 06:28 till it becomes absorbed? You don't have to. 06:29 You don't have to. It's all set. 06:30 That's because, as I stir, it is absorbing 06:32 and, because it's quick oats, it takes less time. 06:35 Alright. That makes sense. 06:37 So, I'm going to just put less... 06:43 And here we go. Top off here and just add... 06:46 Smells hot. Yeah. Okay. All righty. 06:51 Just drop along here. 06:53 And try to get them the same size 06:56 and that way they cook about the same time. 06:59 And you can use a little jar or canning lid... 07:04 You know, that's funny. I was just going to say that. 07:06 A small one. It's about that size 07:10 to make them look perfect. 07:11 But, you know, that looks pretty perfect as it is. 07:13 Well, you get used to doing this 07:15 and you just know how much to put out. 07:20 Oh, that looks good! 07:22 Now, how long do you cook them for? 07:23 You put the lid on? 07:24 You put the lid on. OK. Let the steam help. 07:26 Do about five-to-seven minutes on one side. 07:29 And, then you flip them. 07:31 And, they brown so nicely. 07:35 Oh, I'm sure. 07:36 I can't wait to see what they look like at the end. 07:39 Now, you can do this ahead of time 07:42 and then you could freeze them. 07:45 Bake them and put them in the freezer. 07:47 You can put gravy over these. You can eat them. 07:50 You can fix yourself some nice whole grain grits on the side 07:54 with nice mixed fruit. 07:56 It makes a delicious breakfast. 07:58 Sounds like a good breakfast. 07:59 I might try it for dinner but 08:00 it sounds like a good breakfast to me. 08:01 Right, because they're versatile. 08:02 Or, you could use them with mashed potatoes. 08:06 And, fix you a nice salad. 08:09 And you don't need much. 08:11 When you're eating wholesome and you have whole grain, 08:13 it's quite satisfying and very filling 08:16 and you will find that you eat less. 08:17 Right. Yes. 08:18 And that cuts down on the weight. 08:21 I used to weigh 220 pounds at one time. 08:23 Really! Wow! I would never know that! 08:26 You look really good. 08:28 And so, as you learn, you begin to change some things 08:31 and keep shrinking, and keep shrinking, 08:33 and keep shrinking. Little by little as you change. 08:36 And you begin to enjoy eating like this. 08:39 It's not drudgery. Oh yeah, I love to eat! 08:43 Good, let's go to our next recipe here. 08:46 You want to read that recipe for us? 09:11 You know, MarVella, to me, besides being a good dinner 09:13 thing, it seems like a good picnic recipe, Green Pea Salad. 09:17 That's why it's quick. Yeah, that's nice! 09:19 You could take it out with your family 09:20 and I like that! It's versatile. 09:22 Yeah, that's right. We have our peas already cooked. 09:25 Already cooked and seasoned with just a tad of salt. 09:28 All we do is just mix the ingredients together. 09:31 This gives it a little color and flavor. 09:34 You can use any type of peppers. 09:36 and this is our - yum - scrumptious celery. 09:40 Yes! 09:41 It looks good already. 09:46 It does! O, yeah! Anything with peas is good. 09:48 Do you like sweet peas? 09:50 I do! I love sweet peas. 09:52 Add a little taste of sea salt there. 09:56 And a little nutritional yeast flakes. 09:58 O, yeah. That makes it kind of cheesy tasting. 10:04 And we are going to mix this. 10:06 And I like it because you can put more or less. 10:08 It's not like you have to put the... 10:10 That's right. Just a little bit. 10:14 And then we add our vegan dressing. 10:16 Now, we made this vegan dressing on another program. 10:19 Right. 10:21 So you just put as much as you like. 10:23 This is my Thousand Island salad dressing. 10:30 And you see how it makes it a little bit more colorful. 10:35 We add just a tad more. 10:37 Yeah, I think we could use some more. 10:42 Yum. Luscious! That's very good. 10:45 It smells good. 10:49 So you have your legumes and some veggies. 10:53 And this makes a nice, quick meal. Yum! 10:56 We have your little salad here. And it's light, too. 11:00 Absolutely. If you want something real light for dinner. 11:02 And peas are lighter than beans. 11:06 So, we are going to put some on our leaves. 11:09 We have some spinach - fresh spinach leaves. 11:12 That's nice. Isn't that pretty? 11:16 Luscious. I really like fresh spinach. 11:22 Once you put this on there, even the dressing 11:25 from the pea salad actually makes the spinach 11:29 taste really nice. Doesn't that look nice? 11:33 How about that for a side salad? 11:35 Very nice. For a change. 11:37 For a nice picnic, too. 11:38 Right. And it beats just plain peas. 11:40 I have some students who do not like peas. 11:43 But this is a different way to prepare it. 11:46 And it's healthful. 11:48 I like that about you because you have all these different 11:51 ways and ideas of putting vegetables in things 11:53 to get you to eat your vegetables. 11:55 And it gives you variety. And we need that. 11:59 it's the spice of life. Yes it is. 12:01 Now, if you wanted to do a potato and peas thing, 12:06 like new potatoes in the summer, 12:07 could you do similar with potatoes? 12:09 Absolutely. You just steam your potatoes 12:12 and cut them in small pieces. 12:14 You can mix them with the potatoes, some peppers 12:16 and have your potato pea salad. 12:19 So it would be similar. Same meal. Same type of thing. 12:21 Add a little turmeric. Leave a few potatoes hot 12:25 add a little turmeric to give that color. 12:27 And then mix them together. 12:28 That would be really good. I like that. 12:31 It is so neat because you can take one recipe 12:33 and you can use it in so many different ways. 12:36 And that teaches us to be creative. 12:39 OK, we're going to make another dinner recipe here. 13:07 This is pretty neat. 13:08 I have never heard of putting coconut milk 13:10 in your mashed potatoes. 13:11 Yes you did. I just told you. 13:15 That's right. But it works. 13:20 I just asked MarVella, 13:22 "Is this southern style to do this?" 13:24 And you said, "No. It was MarVella style. " 13:27 I like that. But I have never heard of it before now. 13:31 You already cooked these? 13:32 We steamed the potatoes. 13:34 With the skins on? 13:35 With the skins on. 13:36 And we scrubbed them really well. 13:38 And then we just mash the potatoes just like normal. 13:41 That's nice and easy. Crunch, crunch, crunch, crunch. 13:44 And what you want to do is make sure 13:46 that you really clean the potatoes. 13:49 And purchase good potatoes. 13:52 Some people don't like them with the skins on but... 13:55 Yep. It depends. 13:57 If you don't like that, you can peel them 13:58 and then steam them. Right? 13:59 No. Steam them first, then peel them. 14:03 It makes peeling easier 14:05 and you don't strip off the nutrients 14:09 by cutting the potatoes. 14:10 Once you steam them, the skins actually... 14:14 They come off so easily. 14:16 Oh, flake off! Like that. 14:17 So, once you start mashing them, then you just add a bit of milk 14:22 That makes it super creamy. 14:26 I can really see that. 14:27 And, that way, you don't have to use your margarine 14:31 and your butter. 14:33 And you can have some vegan mashed-or smashed-potatoes. 14:39 There you go. 14:41 And the coconut milk 14:42 doesn't make it super sweet or something. 14:43 It doesn't add anything. 14:46 So you just keep mashing up. 14:49 These are still warm. And that helps? 14:52 It helps. If their hot, it's better. 14:56 And they mash easier and quicker. 14:59 And, if you have an electric mixer at home, 15:02 you can do that, too. Right. 15:03 So you see how special that is. 15:07 And, so you add your milk as you need it. 15:10 Keep adding it and the potatoes get creamier and creamier. 15:17 If you don't have coconut milk, you can use soy milk 15:20 or a nut milk. Almond milk. 15:23 And so we can add our seasoning here. 15:25 A little Bragg. A little sea salt. 15:29 This will make it give you the savory flavor. 15:33 And then, your onion and garlic powder. 15:36 And you just keep mashing until all the flavors 15:42 are mixed together there. See how creamy that is. 15:45 Yeah, I like that. 15:46 If you serve this with your sausage, 15:47 you could just pull your sausage out of the freezer 15:49 and heat it up and do that. 15:51 If you want, you could fix a gravy to go with it. 15:55 Yes, that's good. 15:57 One more potato. 15:58 Yeah, we have got to get him in there. 16:03 You can even put your oven on time bake or something 16:06 and bake your potatoes so they just come out of the oven 16:08 when you get home from work or something. 16:09 That's right. 16:11 Now you can take this, and if you like, 16:13 you can put it in the oven on broil 16:15 and just toast or lightly toast the top of it. 16:20 Aw! That's a good idea! 16:22 Or you can finish it off with some parsley flakes 16:25 or paprika. 16:27 That would be nice. 16:28 So, we use all the coconut? 16:30 Oh! I was just going to ask, "Did we use it all?" 16:31 And you just put the rest in here. 16:33 The more you mash, you see that the potatoes will look soft. 16:38 They do. So you need some more. 16:40 You need some more because you want to get that creamy texture. 16:43 The more you add, the creamier they get. 16:45 And you can do half-and-half. 16:48 Half another milk-soy- and half coconut. 16:53 See how quick and easy that is. Oh, yeah. 16:55 The more you mash, the creamier they get. 17:00 We'll clean this off. 17:06 Then we'll have our little dish to put them in. 17:09 Oh, they smell good! I thought I could smell this. 17:12 And, you can add more soy sauce or more sea salt to taste. 17:19 But, if you are going to put gravy on it, 17:21 you don't want it too salty 17:24 because the gravy has seasoning in it. 17:27 Put this in your dish. 17:30 And then you just bake it. 17:33 You told me the temperature, I think? 17:34 Did you tell me the temperature? If you did, I forgot. 17:36 No, it's already baked. 17:38 But you said that you could put it in the oven. 17:39 Just on broil which takes a few seconds. 17:42 Just a few seconds to just toast the top. 17:46 But the potatoes are already cooked. 17:49 So they're ready to eat. 17:51 How's that for quick? 17:53 That's quick. That's quick and marvelous. 17:55 Marvelous. That's right. 17:58 Now do you do this with the kids in your school? 18:01 Do they come in and get to work in the kitchen with you? 18:02 Oh, yes they do. 18:04 And this semester we're starting a full-fledged cooking class 18:07 for the whole school. Cool! 18:08 Even the little ones. 18:10 Their teacher will be taking them into the kitchen. 18:13 We bought aprons so they are going to be real cooks. 18:17 Are they matching aprons? 18:18 Well-by grade. 18:21 Aw, that's real cute. 18:23 They get to get in and work. 18:25 They love this type of food. 18:29 Most of them don't get it at home. 18:32 So they're learning. Their parents are learning. 18:34 So changes are being made. 18:36 And that's what it is all about. 18:37 And sometimes it takes us gradual steps. 18:39 It does. 18:40 You can't come from "A" all the way to "Z" at once. 18:42 Right. 18:43 And God leads us little bit by little bit. 18:45 Doesn't He! 18:48 OK, we're making some sort of dessert. 18:50 Isn't that right? Yes. Good. 18:51 Well, do you want to read that recipe for us. 19:18 This is really neat because, instead of a fruit pie, 19:21 we're having a vegetable pie. 19:22 Vegetable pie. I like that. 19:24 I'm familiar with sweet potato pie 19:26 but you're putting carrots in it as well. 19:27 Mixing in carrots. That's a new twist. 19:32 And it works. And it's marvelous. 19:34 It's marvelous. All right, first of all, 19:37 we're going to take our sweet potatoes 19:39 We bake them. 19:40 You see that? 19:41 That is natural syrup from the sweet potato. 19:44 We just mash that a little bit. 19:47 Oh, it smells good. I can smell that. 19:49 And you notice how red they are? 19:51 That means they're sweet. 19:55 And we've already pureed our carrots 19:58 with part of our coconut milk. 20:00 We steamed them and then put them in the blender 20:05 with a little coconut milk to get them ready. 20:07 You anticipated my question. 20:09 That is just what I was going to ask. 20:11 So, these are nice and mashed. 20:16 So, what we're going to do now is put our coconut milk 20:20 in our pot. 20:21 Then we want to just heat it a little bit. 20:24 And then we are going to add our ingredients and stir it. 20:28 Then we add our maple syrup. 20:32 I love maple syrup. It's a good sweetener. 20:34 Oh, yes. Good flavor, too. 20:36 And then we'll put this right here on the heat 20:39 because we want to blend it. 20:42 We will add our vanilla. 20:46 And add a bit of salt. 20:51 It's going to be a yummy pie! 20:53 And then a bit of coriander. 20:55 Good. 21:02 And then we'll put our potatoes in here. 21:05 Oh, Ok. It goes in there. 21:08 It goes in the pot. 21:10 Do you have to wait till it comes to a boil 21:11 before you put it in the pot or not? 21:13 No. You just want it nice and warm. 21:20 That's very nice because it is like a nice gravy thing, 21:25 you know what I'm saying, but sweet. 21:27 Oh, very good. 21:28 And then, you can just cook this down. 21:31 And it gets thicker. We'll turn it up a bit. 21:35 How long would you cook it for? 21:36 Probably about ten minutes because it will thicken. 21:40 And you add your carrots. 21:44 And that was the carrots that we blended with the coconut milk. 21:46 This is the puree. 21:50 That's a nice color, isn't it? 21:52 Very good color. That's beta-carotene. 21:55 You never had a carrot pie, I take it? 21:58 No, I haven't! So this is new for me. 22:02 All right. Then we want to mix the potatoes 22:04 along with the carrots 22:08 and make a nice smooth, creamy mixture. 22:12 And, as they cook, thoroughly blend. 22:16 And, that will come... you don't want it to burn 22:18 so you want to keep an eye on it, 22:21 and stir it, and then you can turn it down 22:24 And you will notice that it will start to thicken. 22:26 And, as it thickens, then that will keep you 22:31 from having to add any thickener. 22:33 Oh, Ok. So you just keep cooking 22:36 till it thickens. 22:37 Until it thickens enough for you because, once it cools, 22:40 it will gel and it will become firm. 22:42 So you let it cool. 22:44 And then you put it in a refrigerator 22:45 and let it chill until it sets. 22:49 So we don't bake it at all. 22:50 That's pretty easy. I can handle it. 22:54 No bake. You put it in a pre-baked crust. 22:57 Whole wheat or graham cracker crust. 23:01 So, as this continues, the more it cooks, 23:07 then the more the flavors are mixing. 23:11 I'm thinking, you don't add any cornstarch or flour 23:14 or anything to thicken it. 23:15 Because it has potato starch in it. 23:17 You're right. There you go. 23:20 That's the difference, I guess. Right. 23:21 So you don't have to add any. 23:24 Ok, you see it? It's beginning to thicken. 23:26 It sure smells good! 23:29 Woo! I can really smell that! 23:31 All righty. Very nice. 23:34 Normally, you do it about ten minutes or so? 23:36 Yes, about ten minutes. 23:37 We'll pretend ten minutes is done and put it in the crust. 23:39 How's that? Yeah, I'm good. 23:41 Ok, let's put it in. Alright. 23:43 Turn this off. 23:51 You got it? Got it. 23:54 Oh, doesn't that look good! 23:58 And, here's another way to hide your vegetables. 24:00 We were talking about hiding vegetables. 24:01 It's a little sweet way, I guess 24:03 but they're still in there, right? 24:04 Yes, they're in. 24:05 Carrots and sweet potatoes are sure in there. 24:08 And, then you let it set up in the fridge. 24:10 And it's a nice blend. 24:12 And you eat it. 24:13 That's the best part. 24:15 That's the part everybody waits for. 24:18 Absolutely. 24:20 Boy, doesn't that look good. 24:23 And you're finished. 24:24 Yep. You're finished with the whole pie. 24:26 That's easy. There's nothing else to do. 24:27 And you can garnish these with nuts or shredded coconut. 24:32 Whatever you like. 24:33 Good. There are nuts. Well, thanks for coming today. 24:35 Alright. We had a good time. We did! 24:37 well, friends, in just a moment we will be back 24:39 to show you this whole, delicious, simple dinner 24:41 so stay with us. 24:44 We hope you have enjoyed cooking with MarVella 24:47 Now let's take a moment 24:48 to review our quick dinner recipes. 26:18 If you would like information 26:20 on how to contact MarVella 26:21 or, if you would like to receive today's recipes, 26:25 please write to... 26:45 Now, let's take a look at our finished recipes with MarVella. 26:55 Welcome back friends. We are here with our supper. 26:58 Our quick, easy supper. 26:59 Let's look at what we made today. 27:01 We start off with the burgers. 27:04 The sausage patties. That's right. 27:08 Oh, they look good and they smell good. 27:10 Do the smell a little bit like sausage? 27:12 I think so. Absolutely! You did a marvelous job. 27:14 Well, thank you, thank you. Now the green pea salad. 27:16 Yes. The garden salad. 27:18 That's right. With the green peas. Very nice. 27:20 And the mashed potatoes. 27:21 Yes, with the skins. 27:23 Yep. Very good. With the coconut milk. 27:26 I've never tried that. That's a new twist for me. 27:28 With a creamy texture. 27:30 And, then, we go over to the carrot-sweet potato pie. 27:34 Delicious! Oh, yes! 27:37 I can't wait to try that. 27:41 That's right. 27:42 With all these almonds, it looks kind of cute, too. 27:44 Oh, yes. The decorations are nice, too. 27:46 And, you know, the blend gives such a nice mild flavor. 27:50 That's right. Good. 27:51 Well, friends, our time is all gone. Again. So fast. 27:54 We had a good time. 27:55 We hope that you enjoy these recipes. 27:56 Share them with your family. 27:57 Cook them for dinner And God bless you. 28:21 Captioning made possible by 3ABN viewers 28:23 and supporters. |
Revised 2014-12-17