Participants: Jill Morikone (Host), Ozella Head
Series Code: LCT
Program Code: LCT000098
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00:01 Today we're gonna make a dinner that you can sit
00:03 down with your whole family at the table and enjoy. 00:05 Part of that dinner is gonna be a Quiche, 00:07 but this Quiche has no milk, no cheese and no eggs. 00:11 Do you want to know how to make it, 00:12 so do I, so stay with us and you'll find out. 00:47 Hello friends and welcome to another program of 00:50 Let's Cook Together program. I'm your host 00:52 Jill Morikone and we have an exciting dinner 00:54 program planned for you today with that Quiche. 00:57 I can't wait to figure out how to make it for myself 00:59 and for my family as well. First, I wanna introduce 01:02 you to our very special guest my friend here in 01:04 the studio with me, her name is Ozella Head 01:06 and she comes all the way from Atlanta, Georgia. 01:08 Welcome Ozella. Thank you Jill, I'm happy to be here. 01:11 We are so glad to have you here. Thank you. 01:13 Now, tell us a little bit before we get going with 01:15 our dinner. Okay. About your Made Whole Ministries. 01:19 Okay, Made Whole Ministry is a ministry that we 01:23 studied a lot about and I asked God, I said Lord 01:26 what shall we call the ministry? And you know 01:28 one morning I was studying and the Lord gave me 01:31 the name Made Whole Ministries. So I told 01:34 my husband, I said how does Made Whole Ministries 01:35 sound? He said, sounds great to me. So when I talk 01:38 to Carol about it, she said Ozella that's perfect, 01:41 because you know we have to be made whole. 01:44 Yeah. And who can make us whole Jill? Nobody but 01:47 God, Jesus, yes, that's right. So, he gave us 01:50 Made Whole Ministry and just cooking is not 01:53 the only thing that can make us whole, but it's 01:56 the whole practice with the Lord. That's right, 01:58 that's right. And so you know not just a health 02:01 message because you know the health message 02:02 is very important, but also the spiritual part. 02:06 That's right. So we want to be made whole in Jesus 02:08 all the way. That's right, that's right, amen. 02:10 And part of that is we wanna be Made Whole 02:12 with our families as well. Yes, exactly, sitting down 02:14 at the table. And you know you just made me think 02:17 about something because when we were growing up 02:19 my mom and dad. We came from a big family. Yeah, 02:23 so how many kids in your family? There are 13 of us. 02:27 Twelve besides you? Yes. That is a big family 02:30 you guys, that's amazing. They are a big family, 02:32 yeah, nine girls and four boys. And we were like 02:36 the last five of the younger ones. Okay. 02:38 But I remember all the times when my mom 02:40 would go in the kitchen and fix food. And we would 02:43 sit at the table, she will call on us. You know 02:45 we will come and sit at the table. My dad, 02:47 he would always sit at the head and he would say 02:49 grace. And you know when we sit around the table 02:52 we would talk. That's right. But we don't see 02:54 it anymore and you know some of these meals 02:56 that we're sharing today with our viewers. 02:59 They're from my childhood, you know, 03:01 yes. And you know, we just kind of this and 03:04 transition it. Yeah. Because you know we talk, 03:07 you talked a little bit about the Quiche. Yeah. 03:09 Where we don't use the dairy you know so. Yeah 03:11 that's what I'm saying and a Quiche is full of that. 03:13 Yes. The cheese and the eggs and all that kind of 03:15 stuff. Yeah and the cream and the milk. Yeah. 03:17 So we wanna teach the viewers that you can still 03:21 have your Quiche. Yeah. But at the same time, 03:24 be healthy about it. Yes, without all the, 03:26 you know dairy and all that. That's right, 03:28 that's right and you can feel good about eating it. 03:30 Yes. Like when you're eating, you can feel like 03:32 I'm making myself healthier. Well, I call it 03:34 comfort food. Yeah, there you go. Yeah. 03:36 With the whole family I like that. Exactly. Yeah 03:38 okay, well we're gonna make Streamed Cabbage 03:41 first, as a side dish to go with it right. 03:42 Yes. Okay, let's read our recipe. 03:45 For the Streamed Cabbage you need: 03:47 1 small cabbage, 2 tbsp. chicken style seasoning, 03:51 2 tbsp. oil, 1 Jalapeno diced, 03:56 ½ tsp. sea salt, ½ cup sliced red peppers. 04:03 Alright, okay good. Now, first of all Jill, 04:08 well we come from down in the south, yeah, 04:10 okay. People always cook collard greens or cabbage, 04:16 but I'm gonna show you a new method. Okay. 04:19 Now basically we would put this, fill the bowl 04:22 full of water okay and then we would take the 04:26 cabbage out of the water and just put it directly 04:29 in the pan, but to do I'm gonna do a step ahead 04:31 of this, okay. So, I'm just gonna put a little water 04:34 in the skillet okay, okay and your skillet's good 04:38 and hot. Yes. Okay, okay you want that. 04:40 You want it good and hot. Now sit that aside. 04:43 Now, imagine the bowl is full of water okay, 04:47 so we're gonna just take the cabbage now. 04:49 So it would normally be dripping with water. 04:51 Yes and you know what same method with 04:54 collard greens. Yes. Viewers, let me tell you 04:57 something, when you're cooking with collards 04:59 do the same method, take the collards out of 05:02 the water from the bowl put them in your pot. 05:06 You don't need anymore water, because you can 05:08 kill them. You know you kill them, yeah right, 05:10 right, so we want, add extra water. Yes, yes, 05:13 so we wanna keep, okay, all of the cabbage, 05:17 someone asked whether all this cabbage would 05:19 fit in here. They will fit in here and they will 05:22 shrink down. They shrink, that's right. Yeah. 05:24 They will shrink down. Now do you put any 05:26 seasoning with your cabbage or would you just 05:27 throw it in plain. We just throw it in plain 05:29 for right now. Okay. And once the cabbage 05:34 is cooked down, we're gonna, you remember 05:35 the red bell pepper, that's right. And we're 05:37 gonna spice it up a little bit with a jalapeno. 05:39 I saw that in there. That's right. So we're 05:43 just gonna let this cook down and we're gonna 05:45 cover it Jill. Okay, and we're just gonna let 05:47 it simmer. So far our friends at home they'd 05:50 have to make sure they would wanna cover it 05:51 for sure? Yes. Cover it, cover it and let it simmer, 05:55 now once this shrinks down you're ready to add 05:58 your seasoning, okay and then you're gonna pour 06:00 the jalapeno and the salted jalapeno. Yeah, okay. 06:06 With the red pepper, okay, pour it over the 06:08 cabbage and just led it simmer for maybe 10 to 15 06:11 minutes. Okay. And once you've let it simmer set it 06:15 aside and then do your Quiche okay. Okay, 06:18 okay so while you're cooking this then, you can 06:21 just, you can just cook Stream the cabbage 06:23 while you're making your Quiche. Right. Stream the 06:25 cabbage and then we're gonna go to the next recipe 06:28 which we'll show them how to do the Quiche okay. 06:30 That's right, okay. Alright, that sounds good. 06:31 Now let me just ask before we go to the Quiche, 06:33 how along would you normally stream the cabbage. 06:35 Okay remember the cabbage, we're gonna steam 06:37 the cabbage until it shrinks down, okay, okay 06:39 until it's tender. Okay. Alright. So stick a fork in 06:42 or something to figure out. Yes, so basically 06:45 once you stick the fork in it's ready, so then what 06:48 you do pour the sauteed peppers over it, yes, yes, 06:51 and just led it simmer for 15 more minutes. Okay, 06:54 Well, we'll show our friends how to do that. 06:55 Okay. We'll show you guys how to do that, 06:56 but right now we're gonna let this cabbage stream 06:58 and we're gonna make our Quiche. Alright, sounds 07:00 good. Okay. Let's read our recipe for our Quiche. 07:04 For the Chicken & Veggie Quiche. You need: 07:07 1 deep dish or 2 regular pie shells, 07:11 2 tbsp. olive oil, 1 chopped onion, 07:15 4 chopped garlic cloves, ½ cup diced red peppers, 07:21 ½ cup diced yellow peppers, 1 cup veggie 07:26 chicken strips, 1 cup streamed spinach, 07:30 2 cups shredded potatoes, 2 cups corn, 07:36 3 tbsp. chicken style seasoning, 07:40 1/4 tsp. cayenne pepper and 1 tsp. sea salt, 07:46 1 pound extra firm tofu, ½ cup plain soy milk, 07:52 3 tbsp. cornstarch, 2 tbsp. vegan Parmesan cheese, 07:58 ½ cup yellow soy cheese and 1 cup white soy cheese. 08:06 Well, I'm real excited you guys to learn how to 08:09 make this vegan chicken and veggie Quiche. Yes. 08:12 Yes. Okay. That's a mouth full. Well, the first 08:19 12 ingredients dear. Yeah. Okay we're gonna 08:22 saute them in the skillet okay. Okay. Alright, 08:27 add our oil. Was that olive oil? Uh-uh. Okay, 08:30 alright and then we're gonna coat our pan again. 08:34 Yeah. Now, you like to use the olive oil in this 08:38 one for the flavor. As you use grape seed in 08:40 another one I know. Right. Okay. Alright now 08:43 we're gonna add onion and add garlic okay. Okay. 08:48 'Cause the recipe called for onion and garlic. 08:51 Okay, okay. Yeah I got that. Okay. Next we're 08:58 gonna add, it's on? It is on. Yeah okay. And take 09:02 just a second to heat up maybe. Okay, alright 09:05 we're go still add everything in there. Okay. 09:09 And we're gonna make this real colorful. Yeah. 09:13 Okay. I like that, there is your red and yellow 09:15 pepper. Okay, alright, now we hear the sizzle. 09:21 Now we hear the sizzle. That's right, I can start 09:22 to hear it. Okay also we gonna go ahead and 09:25 add our shredded potatoes. Okay. We want 09:29 this to be a complete meal. Okay. Alright. 09:32 So you're doing the vegetables and that's our 09:34 starch there right. Yes, also this is a veggie 09:38 chicken okay. Okay now where can our friends 09:41 find that, veggie chicken? Now, you can find it at 09:44 Krogers, Wal-Mart grocery store, all the 09:47 grocery stores. Okay. Major grocery stores 09:49 carry it. Okay. And this is good little tasty 09:55 chicken too. Yeah. And you know it really, 09:58 those of you that you know accustomed to 10:01 real chicken. Right. It tastes better. Oh! Does it 10:05 really. Better than real chicken. Wow! That's 10:07 amazing. I wouldn't know I never had meat. Okay, 10:10 well you don't miss anything. Yeah. Okay, 10:15 yeah. Well, that's really and if they couldn't find 10:18 that in the grocery store could you make your 10:20 veggie chicken? You can make it out of gluten okay. 10:23 Okay, so same type of it. Yeah, yes and not only 10:26 that if you wanna make it out of gluten add all 10:29 your chicken like seasonings. And like it's 10:32 the chicken flavor, that's right, yeah okay. 10:34 And then if you want a beef flavor you just add 10:37 the beef. You know the beef flavors. Okay. 10:40 Right okay. Without any animal, right, you can get, 10:44 you can buy your vegan. Yes, yes right. Okay next 10:47 we gonna add our seasonings. Good. Okay. 10:52 Now, that was our chicken seasoning, was that our 10:54 chicken. Now Jill, basically those are three 10:58 types of seasonings. That's my seasoning that 11:00 I made up. Okay. I put like nutritional yeast flakes. 11:05 Oh! Yeah. I will add the chicken style season 11:08 vegan type, yes, and then I will also add another 11:12 chicken flavor that you, look it's hard to find. 11:16 Okay. So you just do the chicken style seasoning 11:19 and the yeast flake. Yeast flake yes. Is it, 11:20 is it equal parts? Yes equal parts. Okay good, 11:23 so a half a cup of each or 1/4 cup of each, right. 11:26 exactly. Okay. Now at this point of time the way 11:29 it's sizzling, we're gonna add our spinach. 11:32 Okay, now this spinach is already cooked. Well, 11:35 yeah. Okay. But you know we just gonna saute 11:38 it and get the flavor, good, of everything 11:40 in there. Good, okay, very nice. And the collards. 11:46 Oh! Yeah that's right you can smell it. 11:49 I'm smelling cabbage here, but I think I can 11:50 smell that too. Very nice yeah, vegetarian is the 11:57 way to go. That's right, absolutely, you can feel 12:00 good, yes, eating that way. Yes. Yeah okay, now 12:05 we're gonna add our corn. Alright. Put it almost. 12:11 And you can always use corn from the garden. 12:13 Yes. If you grow a garden, yes. Yeah I love 12:15 fresh vegetables. You know, there, there's an 12:20 old saying in our family. Yeah. We come from a 12:23 big family, we always socialize. We always had 12:26 big gathering. Oh! Yeah. So we don't know how to 12:28 fix small dishes. And we're very, very 12:33 heavy handed. Okay. Because, I mean, 12:36 what do you mean by that, I mean when my 12:39 husband say oh just put me one serve and a little. 12:42 I always. You give him five serves. Yeah or more. 12:45 Okay, I understand. So, yeah, that's right. 12:49 Okay now at this point Jill. So we got to make a 12:51 big amount there. Yes. That's right. Now feed all 12:54 your family and friends. Right. Now this is ready 12:57 and we're gonna sit this out okay. Okay, 13:00 we shut off the stove then. Yes. Put shut that off. 13:05 There you go. Okay. Okay now at this point, 13:07 this is ready. Okay. Okay we have always sauteed. 13:10 Okay. Now next step, remember the tofu. Yeah. 13:13 Okay, this is just a water packed tofu. Okay. 13:17 And it's extra firm water packed and we're gonna 13:21 just squish it all up. She washed her hands. Yes, 13:24 I did viewers, I washed my hands. I know. Okay, 13:28 good okay. You're just gonna squish it up. Yeah. 13:30 Get it all mixed up and this is the part that you 13:35 substitute for. That's what I was gonna ask you. 13:38 Okay for the, you know for the dairy. Okay. 13:40 Alright and this is a homemade cheese that I 13:43 made. Fine, very nice. Okay, we're gonna add that 13:45 in there. This is your yellow cheese. Yes, 13:48 yeah okay. Yellow, white and any kind works. 13:51 Yes. It's good. Okay because remember cheese 13:54 does have cheese. Absolutely, okay 13:57 that's right. Now we're gonna add cornstarch and. 14:01 Would that be in place of the eggs? Yes. 14:03 Two put together. Yes, combined. Okay, I'm just 14:04 trying to understand all the reasoning behind this. 14:06 Alright, no problem. And the tofu is in place 14:08 of the sour cream and also. Okay, good. Okay, 14:13 now this is our Parmesan cheese we're adding 14:16 vegan. Oh! Fun. Vegan, okay. Yes. Alright 14:19 we're gonna mix it all up. Can you get Parmesan 14:21 cheese in the regular grocery store or you would 14:23 have to go health food store to get them? 14:24 You know, I've seen that, where did I see that? 14:29 You've seen it in some grocery stores. Okay, good. 14:31 And not only that, viewers if you cannot 14:33 get it always ask the manager at the store, 14:38 can you order this particular product? 14:40 Absolutely, that's right. And you know what 14:42 you always wanna get things close to home. 14:44 That's right, that right. So you know your 14:46 grocery store there, get it. That's right. 14:48 Ask the manager can you get it. And the last thing 14:50 we're gonna add is our milk. Okay. This is your 14:53 soy milk. Hmm, this is our soy milk. Okay at this 14:57 particular point in time everything is ready to 15:02 incorporate. Yeah. Now we add the sauteed 15:05 vegetables in our mixture here. We're gonna add 15:08 this. Good, doesn't it look good? It smells good. 15:11 Yeah, that's right. Starting to look like Quiche 15:14 already. That's right and not only that Jill you 15:18 want, you know when you do a dish like this 15:20 you want it to be soul-filling. Yeah. 15:22 That's right. You know once you eat, you know 15:24 you're not hungry and you don't have to go back 15:27 for thirds and fourth and you know stuff like that. 15:29 That's right. So we're gonna mix all of these 15:32 together okay. Yeah that's right. And I know 15:35 on the recipe when you read it. It say one deep 15:39 pie shell, yes, or two. Yes, so we're gonna put 15:42 this now, the one that I made before. I made a 15:46 deep dish pie shell. Oh! Fine okay yeah. 15:49 And I mixed it all up, all of this and I pressed it 15:53 down real good and once it baked? It was a very. 15:57 It held together. Yes, yes, so this is what you 16:00 want to do. Okay. Once we mix all of these goodies 16:04 together. Yeah, it looks good. It smells good. 16:07 That's right. It smells so good. Oh! Yeah I can 16:11 smell it. Okay. Standing over here I can't, 16:13 but over here yeah it smells very good. 16:16 Yeah, alright, very nice, you have to try this. 16:19 Yes, okay now could you pass all of the pie shells? 16:22 Absolutely, there you go. Okay, now we just wanna 16:26 want me to hold the bowl for you. Please. Okay. 16:28 Got it? Got it. Okay. We're gonna add 16:31 half of this one, okay. Add to this one, okay. 16:40 We may need to put a little more in that first one. 16:42 Okay. But I just want to make they have equal. 16:44 Absolutely, right, you don't want one stuffed 16:47 full and the other one skipped. Add some more 16:51 in the other one. Okay, good. So it perfectly 16:55 works out for two dishes, yes, I can see this. 16:57 Yeah, but I like to say again if you have the real 17:00 deep dish pie. Yes. You can always add, you know 17:05 make one big one. Yeah. And then you know just 17:08 my husband and I, you know I make a deep one 17:10 and I cut it in half and freeze half of it okay. 17:13 You want here or the other one. Well just put 17:15 it in here. I think this one's more. Okay. 17:18 Alright lets get all those wonderful. Yeah 17:21 that's right, get everything. Okay, 17:24 that's right great. Okay alright. Now, 17:27 at this point, so you could freeze this? Yes, 17:30 oh most definitely. Most definitely. 17:32 It just takes a lot of time. You go home from work 17:34 and who has time to spend a lot on cooking 17:36 stuff and so I like that. But you know always 17:38 remember this, put a lot of love in your food. 17:41 Yes. Okay, because you know even this is quick 17:45 and easy, but you know, you know you want your 17:48 family to know that you put a lot of love, 17:50 that's right, in each one of these recipes. 17:52 That's right. So viewers, this is something else 17:54 you can try and you will love it. That's right, 17:58 you know I love that Ozella because you can 18:00 slap the food on the table and tell your family 18:02 come eat, but if you don't care about them, 18:05 if you don't love them, you know, yes. 18:07 If you don't want to serve your husband and your 18:08 kids and your family and friends that makes such a 18:11 difference. Yes. And they can tell. Okay. You know 18:15 what that's what my mom always said. Family time 18:19 around the table is a special time. Oh! So 18:23 these all comfort foods that you know we want to 18:26 show the viewers, that's right, that you can sit at 18:28 the table and enjoy and not you know work yourself 18:31 to death preparing meal. Praise God. Okay. 18:33 I'm all for that. Alright. Now how long do we bake 18:36 these in the oven? Okay, let's see on here we bake 18:38 this for 375 for an hour and 15 minutes okay. 18:44 Okay good, alright and then you take them out 18:45 and you're ready to go. Oh! Yes and remember 18:48 those cabbage, those steamed cabbage. Yeah, 18:50 what are we gonna with our cabbage. Okay now 18:52 let's see how they're looking to you. Oh! okay, 18:56 Yeah, alright. It's really cooked out. Yes. 18:59 This is at the point now you wanna add the 19:01 Jalapeno and the red pepper. And the red 19:04 pepper okay, alright, let's do that. Okay. 19:06 Now you added the seasoning. Yes, I added 19:08 the seasoning already when they was cooking. 19:10 Okay we're just gonna add. Very nice, let's get 19:18 all of it at lower levels. Yeah. And this is like 19:22 your side vegetable with your Quiche. Yes, yes. 19:25 Perfect and it's so easy. Exactly. You know 19:28 there's no work really. I love it. The pot does 19:31 all the work here. Okay. Okay, alright, it looks 19:35 good. You want a paper towel there for you hand. 19:37 Yes. Yeah that's looks really good. And remember 19:40 you know I talked a little bit about the collards. 19:42 Yeah. Okay remember now once you take them out 19:45 of the water you don't add any more water because 19:47 the water comes off of them from the last washing. 19:52 Okay yeah. Okay, but now we're also, 19:54 we're talking about the cabbage, but also the 19:56 same method for the collards. Okay good. Okay, 19:58 yes and so you led them simmer just 15 minutes, 20:02 yeah, and permeate the whole house. 20:04 That's right you can smell it. Okay. It smells 20:06 really good. And you got your meal. That's right, 20:09 and then we need a salad and salad dressing 20:11 to go with that. Let's read our recipe for that. Okay. 20:14 For the Cucumber Tofu Dressing you need: 20:17 ½ of a cucumber, ½ cup silken tofu, 20:22 1/4 cup raisins, 1 tsp. sea salt, 20:26 2 tbsp. nutritional yeast flakes, 20:29 2 tbsp. sunflower seeds and the juice of 1 lemon. 20:35 Well, we're here with our salad dressing and salad 20:38 we're gonna put to complete our whole 20:39 dinner meal. Yes, yeah. Okay. Show us how to 20:42 make it here? Very simple, good, and very easy. 20:46 Light but wholesome serve. Oh! I like that, 20:49 perfect. Okay, first of all lets put the silken tofu 20:53 here first okay. Now this is tofu that just 20:55 has silken? Yes. Okay good. And let's cut this 20:59 cucumber just a little bit. You're gonna put in the 21:01 skins too? Yes. Give it a nice green color. 21:04 Give it a nice green color and more flavor. 21:06 Yeah. That's true, that's right, okay. Yeah. 21:09 And then we're gonna add our sunflower seeds. 21:11 Okay. Good. Add fresh lemon juice, yes I like the 21:17 fresh so much better than the stuff in a bottle. 21:19 And Jill, not only that, the raisins, yeah. 21:23 The raisin gives us such a good flavor. 21:25 I love raisin in my salad. Yeah. So I say why not 21:27 we put raisins in the salad dressing, so you know 21:30 also it's good. You know I never thought about that. 21:31 Yeah, so this is a new thought for me. Okay. 21:33 Putting raisins in that and I like that, it's good. 21:35 Alright. Now we're gonna blend all of this. Good, 21:40 get all those raisins in there. We need them all. 21:42 Okay. Now we're gonna blend this until its cream. 21:47 We're gonna make some noise. Okay, let's see 21:50 here now. It's all low, I don't know if you want 21:53 it high enough. Well let's start it from low. Okay. 22:11 Okay, alright, how's it looking? Real creamy. 22:15 Whoa! Isn't that nice and creamy. Alright. 22:18 I like that Ozella. Okay let's just drizzle a 22:21 little bit over the salad. Yeah we have a cute 22:23 salad here. What you put in this salad? 22:24 That's cucumber and tomato salad with a little 22:29 sprigs of Alfalfa. Yeah, I like that and the rings 22:33 of the onion. Yes. That makes it all good. 22:35 And also don't forget the little cherry tomato. 22:38 That's right we can't forget. Okay let's drizzle 22:41 just a little bit over our salad. Okay. 22:45 Doesn't that look, it smells good. It smells 22:47 a little bit sweet. I can smell the raisins in it. 22:50 Okay. And the color is good. Do you know that? 22:55 Thank you, yes. How did you come up with the 22:56 recipe? Just something I just went around with. 23:00 That's amazing. Yeah, but it's a great salad recipe. 23:03 Yeah that's right I'm can't wait to try it. 23:06 And guess what? What? No fat. Isn't that amazing, 23:10 yeah great stuff. You know even when we use the 23:13 sunflower seeds, but the sunflower seeds are the 23:16 natural fats that our body recognize and needs. 23:19 Absolutely right. So we need think that it's a 23:22 winner. Oh! Absolutely, I think it's a winner too. 23:26 Now how do you come up with most of your, 23:27 your different recipes? Just trial and error in the 23:29 kitchen or I know you love to cook. I love to 23:32 cook, but you know what, a lot of times when I'm 23:34 talking about recipes and I said Lord you know 23:38 I don't know what I'm doing, so instruct me 23:40 in the kitchen, but remember, the Lord gave us 23:43 chances and the Spirit of Prophets tell us that 23:46 when we want council and when we want 23:49 knowledge we should ask of God. Amen. and, 23:52 the Bible says that too. Yes. From James, 23:54 any of you lack wisdom, lets ask of God. Exactly, 23:57 that's right. So what better person to go 24:00 to then the one that created us. Okay. He knows 24:04 about our taste buds, right. Exactly. 24:05 He knows what food is good for our body. Yes. 24:08 That's right. And you know what most of all 24:11 when you eat it you feel good. Yeah that's right, 24:14 praise God for that. Oh! Yeah. Viewers, 24:17 I hope you'll try these recipes and enjoy 24:21 the time with your family. Amen. Because family 24:24 time is the time that everyone want to come 24:27 together. Amen. Okay. That's right we had a 24:29 good time. Yes, alright. Well, we hope you had a 24:32 good time too. In just a moment we will be back, 24:34 we wanna show you all the final dishes that we 24:36 made here today, but first we're gonna recap those 24:38 recipes if you didn't get them down in time, you 24:40 can rewrite them or fill in the missing blanks and 24:43 we'll be right back with all those finished products. 24:47 We hope you've enjoyed cooking with Ozella. 24:50 Now let's take a moment to review family dinner 24:52 recipes. For the Steamed Cabbage you will need: 24:55 1 small cabbage, 2 tbsp. of chicken style seasoning, 25:00 2 tbsp. of oil, 1 Jalapeno pepper diced, 25:04 ½ tsp. sea salt and ½ cup sliced red peppers. 25:09 For the Chicken & Veggie Quiche. You will need 25:12 1 deep dish pie shells, 2 tbsp. olive oil, 25:17 1 chopped onion, 4 chopped garlic cloves, 25:22 ½ cup diced red peppers, ½ cup diced yellow peppers, 25:28 1 cup veggie chicken strips, 1 cup streamed spinach, 25:33 2 cups shredded potatoes, 2 cups of corn, 25:37 3 tbsp. chicken style seasoning, 25:40 1/4 tsp. cayenne pepper and 1 tsp. sea salt, 25:45 1 pound extra firm tofu, ½ cup plain soy milk, 25:51 3 tbsp. cornstarch, 2 tbsp. vegan Parmesan cheese, 25:58 ½ cup yellow soy cheese and 1 cup white soy cheese. 26:05 For our Cucumber Tofu Dressing you will need: 26:08 ½ of a cucumber, ½ cup silken tofu, 26:12 1/4 cup of raisins, 1 tsp. of sea salt, 26:17 2 tbsp. nutritional yeast flakes, 26:20 2 tbsp. sunflower seeds and the juice of 1 lemon. 26:25 If you would like more information on how to 26:27 contact Ozella or if you would like to receive 26:30 today's recipes please write to 3ABN, PO Box 220, 26:36 West Frankfort, IL 62896 or you may call us 26:42 at 1-800-752-3226. That number again is 26:48 1-800-752-3226. Now let's take a 26:53 look at our finished recipes with Ozella. 26:57 Welcome back friends, we're here with the 26:59 delicious dinner aren't we? Alright yes. 27:01 That's right. Let's look what we made today. 27:03 Okay. First of all you know we did our 27:06 Steamed Cabbage with Jalapenos and red peppers. 27:11 That's right, it looks so good. Okay. And remember 27:13 our Quiche. That's right, doesn't that look good? 27:16 That's your deep dish? Yes. That's the deep dish 27:18 exactly. I like it, very nice and very good. 27:22 Thank you and also our Salad dressing. 27:25 That's right, all of our salads. Over our salads. 27:27 Yeah it looks so good. I can't wait to try these 27:30 try recipes. Alright. Yeah thank you for coming. 27:33 You know what I can't wait to try them myself. 27:36 That's right. And we hope you can't wait to try 27:38 them either. Exactly. Thank you for sharing 27:40 your talents with our friends at home 27:42 we had a good time. I'm so happy to be here. 27:43 That's right. Well, friends we hope that you 27:46 enjoyed this program. We hope that you take 27:47 these recipes to make your family, that you 27:51 serve them with love to your family and to your 27:53 friends. And until we see you next time may 27:55 God bless you and keep you and happy cooking. |
Revised 2014-12-17