Participants: Jill Morikone (Host), Kyong Weathersby
Series Code: LCT
Program Code: LCT000092
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00:01 Have you ever gotten really cold on a
00:03 winter day, you just wanted to warm up 00:04 with a good pot of soup, or maybe in the 00:06 summer time you ran out to your garden 00:08 and grabbed those fresh vegetables to make a soup. 00:10 Today we're gonna show you 00:11 soup and fixings. So stay with us. 00:47 Hello friends and welcome to another program of 00:49 "Lets Cook Together." I am your host Jill Morikone, 00:52 and we have an exciting program planned 00:54 for you today, soup and fixings. 00:56 I think soup is one of my favorite recipes of all. 00:58 So I am excited about today. 01:00 But first I want to introduce you to 01:02 my good friend here. Kyong Weathersby, 01:04 all the way from Mena, Arkansas. Welcome Kyong, 01:06 so glad to have you here with us. 01:08 Yes, thank you for having me. 01:10 Yes, it's always a lot of fun to get to work together. 01:13 Yes, it is. We have a good time. 01:14 Yes, it is. I am looking forward to cooking 01:15 with you every time, yes. That's right. First of 01:17 all tell our friends at home just a little bit 01:20 about your ministry, 'The Taste of Heaven ministry 01:22 ' What does that entail, what do you do? 01:24 Taste of Heaven is actually God inspired me 01:27 about 8 years ago to go out, teach the people 01:30 how to cook healthy, this is what I've been doing. 01:33 Praise God. Now besides going out and going in, 01:36 you know, to churches and schools and other places 01:39 where you share health message, 01:41 and cooking schools and stuff. 01:42 People also come to your home. Tell us about that? 01:46 You know, about a couple of years of ago, 01:47 there is a couple just showing our church and 01:51 they learn about the health message in our church, 01:54 and they want to learn how to cook healthy. 01:56 Now we actually plan about months later, 01:59 we're gonna have a cooking school. Okay. 02:00 But they're just, they don't want to wait until 02:03 two months, so they want to learn right now. 02:06 So I said, why don't you come over my house? 02:08 I will have a cooking school just for you. 02:11 So husband and wife and their mom came over 02:14 and then I had a five recipe. 02:16 I had a cooking school for them. 02:18 Just for the three of them. Yes, yes, you know God, 02:21 Jesus will be out there for just one person. Absolutely. 02:26 So, if there is one person want to learn 02:28 how to cook healthy and I'm more than grateful 02:30 to be there to God's service for them. 02:33 That's right. That's right. It's not about numbers 02:35 I am thinking well I can meet more people this way 02:37 or that way, its just about going out 02:38 and ministering like Jesus. Right, if he just touch 02:41 one person it is worth it. If we can touch millions 02:45 through 3ABN, it's worth it too. 02:47 That's right, praise God. Now you also go to 02:49 people's homes as well if they need extra help. 02:52 Right, teach them as well, if people want to learn 02:55 how to make certain things then I just go 02:58 show them how to make a lot of things, 03:00 and they will be happy, and this is how you be adapt 03:05 to your friendship if they're not Adventist, 03:07 I mean if they're not Christian, right. 03:09 And I get to share to my faith, right. 03:11 And also share the health ministry. 03:13 That's right, that's right. Because I think if you 03:15 minister to people physically then spiritually 03:19 they're more open to the Gospel. Yes. 03:20 Absolutely. Yes, it is. 03:22 That's right, oh it's a wonderful ministry. Amen. 03:24 Yeah, I think so, that's right. I love people. 03:28 Yeah, that's right. She does, it really shows. 03:30 Now we are doing soups today. I just love soups, 03:34 so I am really excited about this. 03:35 Let's read our first recipe. 03:37 For the Garden Pasta Soup, you need 03:39 1 cup potatoes, cut into cubes. 1 celery stalk. 03:43 ½ of onion. 1 carrot. ½ cup cabbage. 03:49 1 ½ cup water ½ cup whole wheat pasta. 03:54 1 - 8 oz. can of tomato sauce. 03:57 1 tbsp. of unfermented soy sauce. 04:01 1/4 tsp. sea salt. 1 tsp. garlic powder. 04:07 1 tbsp. nutritional yeast flakes. 04:11 Okay, that's nice and easy and you can use 04:13 all the ingredients from the garden. Yeah. 04:16 I like that. You know when I created this recipe 04:19 I said whoa! What am I going to name the recipe. 04:23 Then I said, oh! They're all from the 04:25 garden and pasta, so Garden Pasta Soup. 04:28 That's right. I really like the name. 04:29 Yeah, that's right. I like it too. 04:30 Okay, so first of all what we need to do, 04:33 I already cut potato in the water, 04:37 so this is 1 ½ cup of water here. Okay. I am 04:39 going to boil. Actually, I was looking for smaller 04:42 pot but I couldn't find it, so I am going to 04:45 use the larger one. Okay. 04:47 And I will need a 1 stalk celery, 04:49 so I will show you how to cut it. 04:51 Now you can even double this recipe or 04:53 triple it or something if you want it more. 04:55 Sure, sure. A bigger recipe, okay. 04:57 Yeah, when you have my cook books actually 05:00 this is the health portion for my recipe. 05:03 Okay, so you cut it in half. 05:05 Cut it in this most, this is the celery, 05:09 and the celeries I just found that there when 05:14 you have four sticks of celery a day, 05:18 it may help you lower your blood pressures. 05:20 Oh! That's good, and celery is 05:21 good for you anyway, right. 05:22 And also it's very high in antioxidant. 05:26 Antioxidant is like cancer fighter. Okay. 05:29 That's right, antioxidant, that's right. 05:31 They're good for you. It's very high 05:34 in antioxidant also. That's good. 05:36 These carrots also help you to lower cholesterol. 05:40 Yes. And very high in antioxidants. Oh! 05:43 Yeah. In fight from cancer. It has vitamin A too, right. 05:46 Vitamin A just really good for your eyes. 05:49 It's good. So you just cut it any size. 05:53 This happens to all. Yeah. I lost there, yeah. 05:57 Now this tastes really good, that's right. 06:00 And if anybody had ulcer, this is supposed 06:04 to be good for your ulcer. Okay. 06:06 Then I am going to go ahead cut some onion. 06:09 Alright, now this onion you cut in half already here. 06:12 Yes, you will need just a half onion. 06:15 So I just cut it more pieces here, 06:18 just be careful when you work with knife. 06:21 That's right. Okay, I will just go and 06:24 put it all in here. Okay. 06:26 And I just need only half cup cabbage, 06:30 half cup cabbage. I don't think this is more 06:31 than half cup cabbage. Okay. So I just slice it. Okay. 06:36 And the cabbage is also very high in antioxidant. 06:40 Yes, oh! Yes. And also really good for ulcers, 06:45 that's right. Anybody had a stomach problem, 06:47 that's right, you can eat a lot of cabbage. 06:48 I know I have taken cabbage before 06:49 for my stomach itself. The chopping is done. 06:51 Okay, that's good. So I'm going to put some pasta. 06:54 I'm going to use the shell pasta. I like 06:58 that, it's really cute. I like the shell pasta. 07:00 Then I will use one 8oz. tomato sauce, and 07:09 then soy sauce. This is unfermented soy sauce, 07:13 very good, and next one I will need is sea salt, 07:17 yeah, so. And the unfermented soy sauce, 07:19 you just look for any in the store that says 07:20 it's not fermented. Yeah. Right, okay, 07:22 so it's easy to find it in the store. 07:24 So when you fix the soup or anything it's always 07:26 good to share, I mean to mix with the soy sauce, 07:29 and then salt to make taste really good. 07:31 Yeah, that's right. And I'm going to put some 07:33 garlic powder, but if you like to put some 07:36 fresh garlic you can, better. Right, good. And 07:39 nutritional yeast flakes and this is just the B1, 07:43 B2, B6, B12 which is really good for your 07:46 nervous system. Right, it's different than say 07:49 the yeast that's used in rice bread or something. 07:51 Oh! No it's totally different like. 07:53 Then after that go and put it on the stove top, 07:56 and you just cook for about 20 minutes. 08:01 Okay. Then it will be come out really delicious. 08:06 Oh! Very nice. It looks good. 08:08 It looks good, oh yeah I like anything 08:09 with vegetables really. I know that 08:12 you love vegetables. I do vegetables, yeah. 08:16 One thing I want to share with you that potato 08:18 is the stomach's best friend. So if anybody have 08:22 a stomach problems, eat some lots and lots 08:26 of potatoes. Also potato contains no fat whatsoever, 08:30 so if you want to lose weight, eat potato. 08:33 It's a good thing to eat potato. 08:34 And high in potassium, so which is really good 08:36 for regulating your heart beat and the water 08:40 weight in your body, and it's really good for you. 08:43 Yeah, and the vegetables are low in fat too so, 08:46 you know, it's really a low fat. That's 08:47 right, so it's actually it's like a low fat 08:50 dishes and delicious and it's good for you. 08:53 Oh! Yeah, absolutely. I like that very much. 08:57 I can smell it. Now you cook it about 08:58 20 minutes you said. Yeah, 20 minutes. 09:00 Okay, you put the cover on, bring it to a boil, 09:02 and then turn it down type of thing or you move 09:05 the cover off when you cook it. 09:06 I am really afraid that when you put the cover on, 09:08 it might boil over. So once you turn it up 09:12 and watch it then reduce the heat when it start 09:16 to boil and reduce and then put the cover on, 09:20 then simmer for about 20 minutes until 09:22 everything nice and tender. That's right. 09:24 And all the flavor just mix it in together. 09:28 Oh yeah, that's right. It will taste really good. 09:29 Oh! Yeah. Now we will show you how the finished 09:33 product look like at the end of the program. 09:35 When it's all done cooking? Stand by. 09:37 That's right, that's right, that's good. 09:40 Now you could do is I like this because in the summer 09:41 you can just go out to your garden and just 09:44 pluck all those vegetables and put them 09:45 in your soup or in the winter time, 09:47 I love soup in the winter 'cause it's cold and it just 09:50 warms you up inside. That's right, that's right. 09:53 Right now it's actually really good if you have 09:57 garden you love to plant like cabbages, carrots, 10:02 and which is so you can grow organic ways, 10:04 so you don't have to worry about all day. 10:06 That's right. Chemicals they put in. 10:08 That's right, you know exactly what's in your 10:10 food if you grow it. Yeah, that's so true. 10:13 Of course, everybody can't and so that's okay too, 10:14 you know, you can go to the grocery store 10:16 and buy it and that's a good thing too. 10:17 Yeah, if you can't grow because you're living 10:20 in big city, right. Then you know, 10:22 there you can find a lot of good, 10:23 organic vegetables at the grocery, 10:26 I mean the grocery store. That's right, okay. 10:28 We're making something to go with our soup. 10:30 That's right. Its cornbread. That's right, cornbread. 10:33 Good, let's read our recipe for a cornbread. 10:36 For the Deluxe cornbread you need: 10:38 1 cup cornmeal 1 cup unbleached white flour 10:42 2 tbsp. wheat germ 1/4 cup turbinado sugar 10:48 1 tbsp. baking powder 1 tsp. sea salt 10:53 1 tbsp. soy or tapioca flour ½ cup canola oil, and 10:59 1 cup soy milk, I think cornbread goes really 11:05 well with soup. Yes. Soup and cornbread 11:07 just go together. That's right. Yeah, that's right. 11:09 So, when I prepare for this program I say cornbread 11:12 got to go with the soup. That's right, 11:14 I think cornbread goes with soup, yeah. 11:16 So, okay, let me go ahead and start. Yes. 11:18 At first you will need the cornmeal, 11:21 so 1 cup cornmeal. The cornmeal contains, 11:25 they're high in fiber, potassium and iron, 11:27 yes, yes, fiber, and I said a fiber didn't I? 11:31 Yeah, the fiber and I like cornmeal too, 11:32 it just taste really good. Yes, this is unbleached 11:34 white flour, good, that because of the unbleached 11:37 white flour then I'm adding some wheat germs. 11:39 Oh! That's good. You want to add some nutrition 11:42 back in there. That's right, and probably you want 11:45 to know why don't we use whole wheat flour, yes. 11:47 Then it will come out a little tough, 11:49 so I want a soft cornbread, don't you? 11:52 Oh! Yeah. Okay, now I'm adding a turbinado sugar 11:56 which is like a raw kind of sugar. 11:59 Right, healthier kind of sugar. 12:01 Healthier, and it has some more potassium 12:03 and calcium, iron, magnesium, and nutrient. 12:08 I am adding baking powder, oh, anyway. 12:11 Okay, it's a type of baking powder, 12:13 but if you can't get that baking powder just 12:14 look in your local grocery store, 12:16 and we're looking for baking powder 12:17 that does not have baking soda. Right. 12:19 And that doesn't have aluminum, 12:21 so just check at your grocery store for that, 12:22 and then you know what to get, okay. 12:24 And the sea salt, yeah, and the soy flour, okay. 12:30 Most of, for cornbread you will need to add some, 12:34 I am using a soy flour to bind it. 12:39 Okay, so that's gonna hold it together 12:41 so it doesn't fall apart, right. 12:42 That's a good thing. Yeah, right. 12:44 If you can get soy flour and you can get tapioca, 12:47 tapioca flour works like a binding. 12:50 So that works as well. That's right. 12:51 Kyong, where do we do find soy flour? 12:52 You have to look in the health food store 12:53 or can you get it in your local grocery store? 12:55 You know God is so good and now you can just 12:58 find soy flour and tapioca flour in the grocery store. 13:02 In the local grocery store. 13:04 Yeah, in the local grocery store, it's a good place. 13:05 That is, that's right. Soup is boiling. 13:08 It is. Oh! It smells so good. 13:10 It smells so good. I have to check once in a while. 13:12 It makes me want to eat it now. 13:13 Okay, I am going go ahead and mix these dry 13:16 ingredients first, then I will add some soy milk, 13:22 good, it's from soy bean, yeah. 13:27 And I need a spoon and this is canola oil, yes. 13:31 And if you don't like canola oil, somehow 13:34 you're watching oil contents, 13:37 then you can use like a apple sauce. 13:42 You can use the same amount of apple sauce 13:44 then it will be kind of a heavy cornbread, 13:48 because you know apple sauce kind of heavy. 13:50 It's a little more heavy than the oil. Yeah. 13:52 But it still would work. Right, it will work. 13:53 If our friends can't have the oil for some reason. 13:55 Right, this also is lighter too. 13:57 Yeah, oh! Yeah, that's right. 14:00 This cornbread actually is really delicious. 14:04 That looks good. So this I why I call it 14:06 deluxe cornbread. That's right. 14:09 And in our, where I live in Mena, Arkansas, yes, 14:12 and they have a newspaper. 14:14 So once in a while they like to put my recipe 14:17 in the newspaper. Yes, yes, now this is amazing 14:20 to me because this newspaper is a secular 14:23 newspaper. It's not Christian, 14:25 it's just the local newspaper there, right, 14:26 right, and they asked you to write 14:29 like a weekly article, was it? Yeah. 14:31 About the 8 laws of health, yeah, 14:33 that's amazing. This is God thing. 14:36 That's right. Yeah, so like exercise would be 14:39 one and then fresh air or nutrition. 14:42 Nutrition, that's what we're doing here 14:44 with the diet, right. That's right. 14:45 Okay. So you mix this. Mix it all together and 14:49 this is like a 9 inches pie dishes or cake dishes. 14:55 And now we go ahead and just could you help me, 14:58 yes. This is kind of heavy. There we go. 15:01 Just pour in here. Oh! It looks good, 15:04 and what do we bake it for? 15:06 400 degrees, okay, for 25 minutes until nice 15:10 and golden brown. Yes, it's like making cake Kyong, 15:14 where you put a toothpick in the middle 15:15 to see if it comes out clean, yes. 15:17 Same type of thing with the cornbread. 15:18 But when you follow the direction that could 15:21 bake at 400 degrees for 25 minutes, 15:23 it will come out nice and dark. 15:25 Oh! Okay, so it's the perfect time. 15:28 Yeah. And if you would like the crispy cornbread 15:34 then you can bake it a little longer, 15:35 yeah and now always I spend time and the 15:38 finish product. Make sure that this is what 15:40 you're gonna see when it come out from oven, 15:42 yes. So, it will take some time to make 15:44 it nice and neat. Don't just throw it in there. 15:48 Smooth up the top real pretty, right, 15:50 and we have our finished product. 15:52 We've got some finished product that 15:53 we can show it to you. Oh doesn't that look good? 15:56 Yeah, this is really good and delicious 15:58 and high in fiber and iron, yeah. So the 16:02 color is good too. I just love the yellow color. 16:05 Greg, my husband Greg, you know, 16:07 he loves cornbread. Oh! I see. 16:09 I make it in a big 13x9 pan, 16:11 yeah and he eats it like a day, 16:13 a day and half I mean I help him too, 16:17 but he just loves it, he can eat it for breakfast, 16:18 lunch, dinner, he just loves cornbread. 16:20 Yeah, I can see that he love cornbread, 16:23 but Greg I got a message for you, 16:25 you need some temperance. 16:29 You know my husband when I make something 16:31 healthy like ice cream, my husband think oh! 16:34 It's good enough to eat everything in one day 16:37 I said, no honey even though good food, 16:39 you shouldn't eat so much, right. 16:42 You need to put temperance. 16:43 There we go temperate moderation. 16:45 Yeah moderation, I think that's right. 16:47 Okay, tell us. And we go, okay, sorry. 16:50 Oh! No, go ahead. I am going to go check my soup, 16:55 wow! Doesn't that look good? 16:56 Yeah, it looks very good. 16:57 Yeah, it's cooking really good. Yes. 16:59 Okay, I was going to say, tell us before 17:01 we go to our next recipe a little bit about Donna, 17:05 a lady who asked you. Wasn't her name Donna? 17:07 Yeah, her name is Donna, yeah. 17:08 Tell us about Donna? Now what happened, 17:10 she is not Christian and she's a wealthy lady 17:14 living in the mansion. She like to entertain people, 17:18 so she know about my ministry and want 17:20 to know if I would come. And she's gonna have 17:23 ten guests in her house, so I can come and 17:25 teach them how to cook healthy and feed 17:28 the dinner. So my husband and I went there, 17:32 so we went over there, they're all elegant people, 17:35 came sit around and so. Real wealthy. 17:38 Real wealthy companies, they all came over. 17:42 They learned how to cook healthy way. Wow! 17:44 That's amazing. And they actually loved the food. 17:47 Yeah. And that's the goal. They loved the food 17:49 and they took some cook books with them because 17:53 they want to cook healthy. So praise God. 17:55 That's right, that's right. I think it's so neat 17:56 because so many people are interested in 17:58 this way of cooking, yeah. That's why even could 17:59 see how much it helps your mind be clear 18:01 and helps you feel better. Yeah, that's right. 18:03 So it's a good thing. Good thing, amen. 18:05 Let's go, we're making dessert. 18:07 I love dessert. Let's read our recipe for 18:09 our cookies here. For the Walnut Cookies you need: 18:12 2 1/4 cups unbleached white flour. 1/4 cup wheat germ. 18:18 3/4 cup turbinado sugar. ½ cup soy milk powder. 18:24 ½ cup lecithin granules. ½ tsp. sea salt. 18:29 1 tbsp. baking powder. 1 cup chopped walnuts. 18:34 ½ cup soy milk. ½ cup canola oil and 1 tsp. 18:42 Vanilla. I think besides vegetables, 18:43 desserts is one of my favorite things to eat. 18:45 I know. She knows as well. So this is for you. Yeah. 18:50 And this is for you. Okay, let's go and start. 18:55 This is anyway a very delicious cookie. 19:00 My husband and I really like it. 19:01 So I wanna just show the best one for you. 19:03 Okay. Okay. For I am going to put unbleached 19:06 white flour. Okay, and this is we're using 19:08 unbleached flour kind of like we do with 19:09 cornbread because it makes it lighter, right. 19:11 Right, make it lighter. Then I am going to 19:14 add some wheat germ. Give you some nutrition back. 19:17 Right, you will get vitamin E, and B vitamins 19:20 in there, and the turbinado sugar, yes. 19:23 And if you can't get the turbinado sugar 19:26 maybe just put whatever you can. 19:28 Right, okay. Healthy kind of sugar or maybe if 19:31 you did honey per say could you lessen 19:33 the oil or something to counteract. 19:35 However you have to put the less water or 19:37 soy milk. Okay. You just see it, okay. 19:38 This one going to be really thick batter 19:41 it's not going to be watery batter. 19:42 Okay, you want it thick. Yeah, good, okay this is 19:44 lecithin granule from the soy bean product. Okay. 19:48 So I just use whatever I can use here Yes. Okay. 19:53 That's good. Then, now when it cooks, 19:57 for our friends who aren't familiar with lecithin 19:58 when it cooks the granules would cook up. 20:01 It will melt it, yeah it will melt and you 20:03 won't be able to have these granules in it but 20:06 you will taste it like a butter flavor, okay. 20:08 And you know the lecithin granules actuallyl give you 20:11 good flavor in this cookie. Yeah, that's right, good. 20:14 Okay, I am going to add some walnuts 20:15 and the walnut is very high omega-3, 20:19 and they actually, I'm going to 20:22 just clean my fingers, high in fibers, and iron, 20:25 and calcium, that's good for you, that's good. 20:28 Soy milk powder, yes, it's the soy bean product 20:32 and sea salt, good, and I'm using baking powder 20:37 without baking soda in it and there is no aluminum. 20:40 Okay. No backing soda, no aluminum. Right. 20:42 We can look for that, okay. So this is a healthiest one 20:44 maybe you can find in the market, okay, 20:46 good, and I'm gonna go ahead and mix 20:47 in the dry ingredients first and. 20:50 Yes, it looks good already. And it's not, 20:54 now when it looks good you will see what kind 20:57 of health benefit you will get from eating 20:59 these cookie, that's right. Why because it's the 21:02 high contents of sugar even though it's a healthy 21:05 kind of sugar, I will ask you to be moderate, 21:09 in moderation. That's right. 21:10 Eat one or two cookies. That's right. 21:12 Okay, I'm gonna go and add soy milk 21:18 and canola oil and also you can put apple 21:22 sauce instead of the canola oil. 21:25 You can do the same thing with it. 21:26 It's not going to be crispy cookie, okay, 21:28 and sugar, turbinado sugar and canola oil give you 21:33 the crispy, the crispiness, yes, alright, okay. 21:37 So do you need this canola too. 21:38 Yes, I'm gonna go and add it. 21:39 Now? Please. Then I am going to go and mix 21:42 with the hand. This one I told you like if we 21:44 use a spoon you got to have a lot of muscles. 21:49 Because it's so thick you said, 21:51 the batter is real thick. Really thick. Yes, right. 21:54 So I'm gonna go and mix it the hand. 21:57 Yeah, that's fun. And I like you can get your kids 21:59 working with you. You know just get them 22:00 in the kitchen. Just make a mess and have fun. 22:02 That's right. And you know when you 22:05 have younger children or grand children with you 22:09 and they're so proud that they can make 22:12 something with you. Oh! Yeah, that's right. 22:14 And the cookie that didn't come out very pretty 22:17 shape but at least they recognize 22:20 oh I have made that. I've made that's my 22:22 particular piece there right? That's right. 22:25 Yeah, I remember when I was a little girl 22:26 my grandma made a lot of bread and she would give 22:28 my little piece of bread and I'll get to work it, 22:31 but you know the funny thing was she would take 22:33 my little piece and put it back in her big thing 22:36 of bread and she gave me another little piece 22:38 and I didn't know, because I didn't knead very well. 22:40 But still made me feel like I was part of the process, 22:42 sure, sure. And I had such a good time in the kitchen. 22:44 Your grandma was wise lady. 22:46 Yes, she was. Okay, this is a how thick it is, 22:49 good, okay. So I want to turn this. 22:53 You will need a cookie sheet, okay. 22:56 And go ahead, make sure you spray it, 22:58 otherwise it would stick, okay. 23:03 And if you wanna make the perfect size cookies 23:05 use some like a small ice cream scoop, yes. 23:08 Then you need to. Oh! You flattened it. 23:10 Flatten with your finger. Okay, and you will need to 23:14 bake at 350 degrees for about 18 to 20 minutes 23:20 until nice and golden brown, okay, 23:22 and it will be already done. 23:24 Yes. Oh! Don't they look good? 23:26 Because they're nice batter. 23:28 That's right. It's look very, very good 23:30 Yeah, I mix real good. Yeah, that's right, 23:31 you did a good job here. Let me pull out our 23:33 final product. Okay. How nice Kyong, 23:37 don't they look good? They're delicious. 23:40 Yeah, and you said they're real crispy, crispy. 23:44 Yeah, crispy cookies. Yeah, very, very nice. 23:47 It will make good flavor because lecithin granule 23:48 will give you buttery flavor. Yes, that's right. 23:50 And as you see then you know high in vitamin B, 23:56 you use vitamin E in here, then canola oil, 24:00 it would lower your cholesterol. 24:03 That's right. We got a lot of good thing 24:05 we have done it, it's a cookie. 24:06 It's a cookie and we got a lot of good things. 24:08 That's right. I like that very much. 24:10 Can you freeze these, like if you. 24:13 Oh! of course, of course this one actually, 24:16 this is frozen cookie. Oh! Is it a frozen cookie, 24:19 okay, she had made them ahead of time for us. 24:21 So you can make it, I baked it a little bit, 24:23 make a few and put it in the freezer. 24:25 Oh! That's good, you know, and then you just 24:27 pull them out and eat them. I like that 'cause you 24:29 do ahead tips because we're so busy, you know. 24:31 Yes, yes, yes we are. That's right. 24:34 Okay. Good and then just bake 18 to 20 minutes. 24:37 Right, at 350 degrees. That's good, very, 24:40 very nice, oh they look good, 24:42 I can't wait to try them. Yeah, well, in just a 24:46 moment friends we will be back to show you 24:48 all the final things that we made here today. 24:50 But first we want to recap our recipes, 24:53 so if you didn't get them down, 24:54 you can write them down for yourself, 24:55 and give you the way that you can contact us 24:57 to get hold of Kyong. We hope you've enjoyed 25:01 cooking with Kyong. Now let's take a moment to 25:04 review our Garden Pasta Soup and more recipes. 25:07 For the Garden Pasta Soup you will need: 25:11 1 cup potatoes, cut into cubes. 1 celery stalk. 25:14 ½ onion. 1 carrot. ½ cup cabbage. 25:19 1 ½ cup water ½ cup whole wheat pasta. 25:23 1 - 8 oz. can tomato sauce. 25:26 1 tbsp. unfermented soy sauce. 25:29 1/4 tsp. sea salt. 1 tsp. garlic powder. 25:34 1 tbsp. nutritional yeast flakes. 25:39 For the Deluxe cornbread, you will need: 25:41 1 cup cornmeal, 1 cup unbleached white flour 25:45 2 tbsp. wheat germ 1/4 cup turbinado sugar 25:51 1 tbsp. baking powder 1 tsp. sea salt1 tbsp. 25:55 soy or tapioca flour 1/3 cup canola oil 26:01 1 cup soy milk For the Walnut Cookies, 26:05 you will need: 2 1/4 cups unbleached white flour. 26:10 1/4 cup wheat germ. 3/4 cup turbinado sugar. 26:15 ½ cup soy milk powder. ½ cup lecithin granules. 26:21 ½ tsp. sea salt. 1 tbsp. baking powder. 26:26 1 cup chopped walnuts. ½ cup soy milk. 26:31 ½ cup canola oil. 1 tsp. vanilla. 26:35 If you would like more information on how 26:38 to contact Kyong, or if you would like to receive 26:40 today's recipes, please write to 3ABN, 26:43 PO Box 220, West Frankfort, 26:47 IL 62896 or call 1-800-752-3226. 26:55 Now let's take a look at our 26:56 finished recipes with Kyong. 27:00 Welcome back friends, we're here with our soup 27:02 and fixings, aren't we Kyong? Yes. 27:05 Let's look at what we made today. 27:07 Okay, this is called a Garden Pasta Soup, 27:11 with you can see, we got potatoes and carrots 27:15 and celery, onions. It tastes so good. 27:17 And next is our cornbread. Deluxe cornbread, 27:21 and it's so yummy and that thing 27:25 it's a handful in there. They're nice and light, 27:26 I like that. Yeah, it's very good for you. 27:29 And then our cookies. This one is called the 27:31 Walnut Cookies. Yes. Which actually is thickened bread, 27:34 because walnut is very high in omega-3, 27:37 yeah and good for your heart. I am going to 27:40 try one. Sure, yeah. I got to try one. 27:47 You have to try this cookie. This is yummy cookies. 27:50 Thank you for coming. Well, thank you for having me 27:52 and I had a fun cooking with you again. 27:55 We always have fun. Yes. With you. 27:56 Until we see you next time friends, 27:58 enjoy these recipes and God bless you. |
Revised 2014-12-17