If any of you love
fish then this is a program
00:00:01.98\00:00:03.49
that you don't want to miss.
00:00:03.52\00:00:04.76
I'm not talking
about the kind of fish that
00:00:05.03\00:00:06.91
you catch out of a
stream. Today we're gonna
00:00:06.94\00:00:09.50
make fish. Are
you surprised? Me too,
00:00:09.53\00:00:12.15
I've never made
fish. Stay with us
00:00:12.18\00:00:14.15
and we'll find out how to do it.
00:00:14.18\00:00:15.60
Hello friends, and
welcome to another program
00:00:48.15\00:00:50.28
of Let's Cook Together.
00:00:50.31\00:00:51.58
I'm your host Jill
Morikone and we have an exciting
00:00:51.69\00:00:54.35
program planned for you today.
00:00:54.38\00:00:56.03
And I'm real
excited to learn how to make
00:00:56.31\00:00:58.35
that fish. But first
I wanna introduce you to
00:00:58.38\00:01:01.24
my special guest here
with me in this studio.
00:01:01.27\00:01:03.23
Her name is Ozella Head.
00:01:03.26\00:01:04.67
And she comes all the
way from Atlanta, Georgia.
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Welcome Ozella,
we're so glad to have you.
00:01:07.30\00:01:09.66
I'm so happy to be
here, thanks Jill. Now,
00:01:09.69\00:01:12.25
tell me just a
little bit before we make
00:01:12.28\00:01:13.97
our fish, okay,
about your ministries.
00:01:14.00\00:01:16.43
Okay, Made
Whole Ministries, yes.
00:01:16.46\00:01:19.49
As you know we've
talked about been made whole,
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yeah absolutely. How
long have you done it?
00:01:23.76\00:01:26.34
Oh! For over two
years, okay. Okay but
00:01:26.37\00:01:31.94
now cooking, I can't
even remember how long.
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It's been such
a long time, okay.
00:01:35.30\00:01:37.24
But one instant when
we did a cooking class,
00:01:37.27\00:01:40.90
we went to a health
expo and they had all type
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of different presenters
there, yes. And there's
00:01:44.75\00:01:48.43
one lady, she was
not Adventist, okay.
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She was a heavy meat eater too.
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Oh! okay. And so
there were some cooking
00:01:52.40\00:01:54.70
demonstrations there,
yes. Now one of the things
00:01:54.73\00:01:57.06
that I did there was
like a beef style gluten,
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okay. And I
sauteed, a beef style gluten?
00:02:02.33\00:02:05.38
Yes, okay. And I did
it just like we would do
00:02:05.41\00:02:07.33
a normal steak or
something. And the lady
00:02:07.36\00:02:10.79
she told me and she
said I was so used to
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eating meat,
right. And she said once
00:02:12.96\00:02:14.84
she tasted the
gluten she was like I got
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to see you, I got to see you.
00:02:17.29\00:02:18.51
So she went over
and she got a pen,
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so she liked it.
Oh! She loved it,
00:02:20.64\00:02:22.21
oh! That's awesome.
But the good part about
00:02:22.24\00:02:24.79
it when she ate the
food, then she went over
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on the other side
where they were taking out
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blood pressure,
yeah. And she got her
00:02:29.19\00:02:31.57
blood pressure
take and it was like.
00:02:31.60\00:02:33.04
I heard the lady and
you know just screaming
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and she was
like praise the Lord.
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And I didn't know
what was going on.
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So she was like, you
think what's wrong with that,
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yeah. I was like
Lord what's going on with
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the lady, yes
exactly? So she came back
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she said I need
to see you, okay.
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What did I do? Yeah.
And all of the sudden
00:02:46.74\00:02:49.28
she said your
food, she said when I ate
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your food, she
said my blood pressure
00:02:52.09\00:02:54.27
didn't go up, she
said praise the Lord.
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She said every time
I eat my blood pressure
00:02:56.59\00:02:59.58
go up. She said I
want those recipes.
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And you know Jill it
just thrilled my heart
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because God sent me
there just especially
00:03:04.46\00:03:07.65
for that lady, that's
right. And I said Lord
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when we got home I
thank God so much because
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you know. I feel so good because
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I was able to help
someone, absolutely,
00:03:15.27\00:03:18.01
a heavy meat eater,
but at the same time
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she was eating
healthy, that's right,
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and her blood
pressure didn't even go down,
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that's right,
praise God. What a God,
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isn't that
wonderful? Yes. So you go around
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and you travel, yes
we do, right and you do
00:03:26.72\00:03:28.77
cooking schools and
demonstrations, exactly.
00:03:28.80\00:03:30.75
And help people
just like her, yes.
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Praise God.
That's wonderful, yes.
00:03:33.01\00:03:36.09
Now, are you cooking
in schools a long time
00:03:36.12\00:03:37.87
like a week long or
how, what's your format?
00:03:37.90\00:03:40.60
No, we basically
do like weekend, okay.
00:03:40.68\00:03:41.82
You know like
basically on Sundays, okay.
00:03:41.85\00:03:44.35
Yeah, but now we have to travel,
00:03:44.38\00:03:46.04
we would have to go on a Friday,
00:03:46.07\00:03:47.61
something like
that, right, you know.
00:03:47.64\00:03:49.17
But basically we try
to schedule for Sundays,
00:03:49.20\00:03:53.36
yes. And then you
know we try to schedule
00:03:53.39\00:03:55.38
at a time when
people are out of church,
00:03:55.41\00:03:57.24
yeah. Because you
know a lot of people,
00:03:57.27\00:03:58.85
Sunday people, they
go to church, absolutely.
00:03:58.88\00:04:00.60
So we wanted to
open up to the public
00:04:00.63\00:04:02.61
and also I just work
for this people I just,
00:04:02.64\00:04:05.23
I was in a personal
care business, okay,
00:04:05.26\00:04:07.53
and I took care of this lady.
00:04:07.56\00:04:08.76
And I always
minister with my cooking,
00:04:09.22\00:04:12.24
absolutely. So, I
would always take food there
00:04:12.27\00:04:14.43
and the daughter and the mom.
00:04:14.46\00:04:16.25
The daughter was like Ozella,
00:04:16.28\00:04:18.12
whenever you have a
cooking school please
00:04:18.15\00:04:20.87
call me and my
daughter because we wanna come,
00:04:20.90\00:04:22.76
praise God. And I did
Jill, I made collard greens
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for her and I
made mock fried chicken
00:04:28.04\00:04:32.69
and she was like. I
could just stand in a
00:04:33.01\00:04:35.43
refrigerator and
eat it Ozella, she said
00:04:35.46\00:04:37.16
it was so good I said
thank you, that's right.
00:04:37.19\00:04:40.91
So, they were so
happy, that's right.
00:04:40.94\00:04:41.98
Oh! Praise God. You
know that's what it's all
00:04:42.01\00:04:43.55
about ministry,
that's what Jesus did.
00:04:43.58\00:04:45.22
Oh! Most definitely,
yeah, now today we're going
00:04:45.25\00:04:48.05
to make fish. Now, let
me tell you a little bit
00:04:48.08\00:04:50.23
about this, I'm pretty excited.
00:04:50.26\00:04:51.23
Let's read our recipe
first, then we'll hear
00:04:51.24\00:04:52.78
about it, oh!
Yeah, that's right. Okay,
00:04:52.81\00:04:54.32
let's read that recipe.
00:04:54.35\00:04:55.36
For the Tofu
Seaweed Fillet you need:
00:04:55.73\00:04:58.11
5 cups water. 1 tsp. kelp.
00:04:58.14\00:05:01.20
½ tsp. sea salt. 1
tsp. seasoning salt.
00:05:01.71\00:05:06.34
1 tsp. dulse flakes optional.
00:05:06.79\00:05:10.25
2 lbs. extra firm
tofu. 1½ cup seaweed.
00:05:10.64\00:05:14.87
Okay, I'm really
excited making this fish.
00:05:16.73\00:05:19.11
Okay. But you were
gonna say something,
00:05:19.14\00:05:20.72
so what were
you gonna say first.
00:05:20.75\00:05:21.72
You know Jill I had
such a struggle with fish,
00:05:21.74\00:05:26.33
okay, because you
liked fish. Oh! I loved fish,
00:05:26.36\00:05:29.60
and you know if you
haven't eaten something
00:05:29.92\00:05:32.77
you really don't know
what it's like, absolutely.
00:05:32.80\00:05:34.70
But you know we
got off all the meat
00:05:34.73\00:05:36.35
but the fish we held on
to, right it's a hard one.
00:05:36.84\00:05:40.07
Yes, yeah. So my
husband and I, now
00:05:40.10\00:05:42.70
let me tell you my
husband got off the fish
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before I did, okay. But
I continued to still eat
00:05:44.25\00:05:46.81
the fish food why
because I love the fish,
00:05:46.84\00:05:48.73
yes. The red
snapper and all of that
00:05:48.76\00:05:50.50
I loved it, okay,
okay. But you know the more
00:05:50.53\00:05:52.66
I started, the more
the Holy Spirit was talking
00:05:52.69\00:05:55.49
to me and saying
get away from there,
00:05:55.52\00:05:57.41
yes. God has a
better point, yes.
00:05:57.44\00:05:59.21
So, I would go in the
kitchen and I would just,
00:05:59.24\00:06:03.03
I said Lord help
me because I don't,
00:06:03.06\00:06:04.77
you know I don't
know what I am doing
00:06:04.80\00:06:05.93
but teach me how to
put something together
00:06:05.96\00:06:07.75
that would taste like
what I'm accustomed to eating,
00:06:07.78\00:06:09.54
absolutely. And so I did it,
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and God is faithful,
yes. But Jill, the first two
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times it didn't get
it. It did not taste good.
00:06:14.47\00:06:18.07
It did not at all,
okay. But then I was
00:06:18.10\00:06:21.78
introduced to Seaweed,
I said the Lord that's it,
00:06:21.81\00:06:24.74
that's it the
Seaweed. So you know what,
00:06:24.77\00:06:27.66
and even though
God gave me the Seaweed
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but now I said
Lord, now teach me because
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I don't know what
I'm doing, absolutely,
00:06:33.81\00:06:35.39
that's right. So, I
said okay the Seaweed
00:06:35.42\00:06:37.89
was dry, I said okay,
I'll put the water in the
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pot but you
know on the same time
00:06:41.31\00:06:42.37
it was not me and
it's God, that's ailment
00:06:42.40\00:06:44.59
God is the one
who gives the idea.
00:06:44.62\00:06:45.79
Exactly, that's
right. So the Holy Spirit
00:06:45.82\00:06:46.83
had instructed me
put the water in the pot
00:06:46.86\00:06:49.44
and put the Seaweed
in. So it's started to gain
00:06:49.47\00:06:51.93
that fishy taste
you know and that
00:06:51.96\00:06:53.58
fishy smell. And
my husband came to me
00:06:53.61\00:06:55.03
one day he was like
Ozella, what is that?
00:06:55.06\00:06:56.54
And I said I'm
trying a new recipe,
00:06:58.66\00:07:00.50
that's right. But
I put the Seaweed in
00:07:00.53\00:07:03.79
and then I put the
dulse and the Terpineol
00:07:03.82\00:07:05.64
and I was like Lord
this is it, yes praise God.
00:07:05.67\00:07:08.87
But even though
Jill, even that I said okay
00:07:08.90\00:07:10.84
I got the smell
but how is the taste
00:07:10.87\00:07:13.37
yeah. So I said okay,
I'm gonna do it just like
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I would normally
do fish. So once I put
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everything in
the pot, okay, okay.
00:07:20.17\00:07:21.95
And then you have
to let the Seaweed
00:07:22.21\00:07:23.98
expand okay,
alright. But at the same time
00:07:24.01\00:07:26.79
you wanna have your
tofu and have to flavor
00:07:26.82\00:07:29.13
the tofu you see,
okay. So once the tofu
00:07:29.34\00:07:32.92
was flavored I say
okay God here is the taste,
00:07:32.95\00:07:36.22
yeah. I said well
it taste like what
00:07:36.25\00:07:38.73
I'm accustomed to
eating. So, I put the corn down
00:07:38.76\00:07:41.65
and I mixed it all
up, a little seasoning in
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and then I batter it in a fire.
00:07:43.83\00:07:46.09
So all of the
sudden I cut a little piece
00:07:46.87\00:07:50.40
and I say Lord
this is to your name,
00:07:50.43\00:07:52.59
honor and glory.
Jill, it was just identical,
00:07:52.62\00:07:58.11
praise God.
That's just what I said,
00:07:58.14\00:07:59.30
I said praise God.
Like the lady who had her
00:07:59.33\00:08:01.96
blood pressure,
yeah, praise Jesus.
00:08:01.99\00:08:03.22
And so I was so
happy, I was so happy
00:08:03.63\00:08:06.53
with this recipe,
good. Well, let's just try;
00:08:06.56\00:08:08.48
I shared with all
my sisters, my friends
00:08:08.51\00:08:10.49
and everybody,
that's awesome. Okay,
00:08:10.52\00:08:12.08
and now viewers I
wanna share with you,
00:08:12.11\00:08:13.98
that's right.
We're gonna learn how
00:08:14.01\00:08:15.09
to do it,
alright, okay let's go.
00:08:15.12\00:08:16.78
Okay first of all
our water is boiled,
00:08:16.81\00:08:18.86
good, okay. Now
let's add our ingredients.
00:08:18.89\00:08:22.77
It doesn't matter
which amount you'll added in.
00:08:23.06\00:08:25.79
We just put the salt in, okay.
00:08:26.04\00:08:27.97
If you would just
pass them all down,
00:08:28.82\00:08:30.44
yeah here we go
okay. Season salt,
00:08:30.47\00:08:35.51
okay and this is our
kelp. Now, you can also
00:08:35.54\00:08:38.62
use kelp
granulate or kelp powder,
00:08:38.65\00:08:40.79
this is granulate
okay, okay. You can get that
00:08:40.82\00:08:43.47
in the regular
grocery store, yes, yes, yes
00:08:43.50\00:08:45.67
okay good. Now, this is dulse,
00:08:46.04\00:08:48.01
I said dulse but
it's dulse. Dulse,
00:08:48.04\00:08:50.16
dulse same, okay.
All of these the kelp,
00:08:50.19\00:08:54.52
the dulse and the
Seaweed will give that
00:08:54.55\00:08:56.65
fishy, fishy taste
okay. Right okay so
00:08:56.68\00:08:59.39
we are gonna put
that in there, okay.
00:08:59.42\00:09:01.06
Now okay, all the
before you do that Jill,
00:09:01.24\00:09:04.15
okay, now we're gonna do this.
00:09:04.18\00:09:05.46
We're gonna slice the
tofu, because remember
00:09:05.49\00:09:10.71
we are doing fillets,
okay, absolutely, okay.
00:09:10.74\00:09:12.78
And we're gonna, now
you've done something
00:09:13.66\00:09:14.80
to the outside of
this tofu, pardon me.
00:09:14.83\00:09:16.58
You've done something to
the outside of this tofu.
00:09:16.61\00:09:18.12
No, no this tofu
here, this is a firmer type
00:09:18.15\00:09:23.71
of tofu, okay.
You see, it's a firm.
00:09:23.74\00:09:25.23
Yeah, but it's just
water packed firm tofu,
00:09:25.26\00:09:29.15
okay good. Okay,
we're gonna add that.
00:09:29.18\00:09:31.37
Now, the water is
boiling very good,
00:09:31.68\00:09:34.30
okay. So now we're
just gonna add the Seaweed,
00:09:34.33\00:09:37.10
alright. And
then you put the cup,
00:09:37.13\00:09:41.34
the lid on and how
long does it cook for.
00:09:41.37\00:09:43.98
You know what, once
you put the Seaweed in,
00:09:44.01\00:09:47.78
okay then the Seaweed
begin to expand, yeah.
00:09:47.81\00:09:50.98
And Seaweed carries
double in its weight.
00:09:51.01\00:09:54.10
Because once it's dry
okay, it's very light.
00:09:54.49\00:09:58.74
But when you add it to
water it absorbs the water
00:09:58.77\00:10:01.85
and expands. But also
let me tell you something
00:10:01.88\00:10:04.75
about Seaweed.
Seaweed is good for obesity,
00:10:04.78\00:10:07.57
alright. It's good
for cancer and it has
00:10:07.60\00:10:10.21
B Vitamins in it.
It has minerals, yes.
00:10:10.24\00:10:13.58
But it doesn't
have the B12 okay.
00:10:13.61\00:10:16.60
But the Spirulina has to be B12.
00:10:16.63\00:10:21.26
But we're not
putting Spirulina in that,
00:10:21.29\00:10:23.17
no we are not,
this is just right okay,
00:10:23.20\00:10:24.26
right but now
Spirulina is the Seaweed also,
00:10:24.29\00:10:26.60
it's from the sea.
It's a type of Seaweed.
00:10:26.63\00:10:28.27
Okay but it's not
the Seaweed but it's from
00:10:28.30\00:10:29.96
the sea, okay. And
so if people needing B12
00:10:29.99\00:10:33.23
you can always pull
the Spirulina, okay good.
00:10:33.26\00:10:36.26
But also the
Seaweed, Seaweed it,
00:10:36.29\00:10:41.20
you can do like pill
that comes in sheets also.
00:10:41.54\00:10:45.46
Oh! Yeah, that's
right. I have Seaweed at home
00:10:45.49\00:10:47.49
in sheets. Okay, yeah.
What do you do with that?
00:10:47.52\00:10:49.57
I would make like
what we call it kimbap,
00:10:49.60\00:10:51.35
it's not a Korean
thing but it's kind of like
00:10:51.38\00:10:53.05
sushi. Okay, but
without the meat and so, okay.
00:10:53.08\00:10:55.19
Let met tell you a
little secret, yeah.
00:10:55.22\00:10:56.99
Now, when your
husband is out of town
00:10:57.02\00:10:58.92
or on a trip or
whatever run you a tub of hot
00:10:59.21\00:11:02.65
water drop those
leaves those whole leaves
00:11:02.68\00:11:05.95
of Seaweed in the tub,
of Seaweed in the tub yes.
00:11:05.98\00:11:08.04
Now, this is the
kelp type, the big the
00:11:08.07\00:11:10.69
wide ones, yeah. Put
two of those in the tub
00:11:10.72\00:11:13.04
take you a Seaweed
bath dear, I'm serious.
00:11:13.41\00:11:17.15
It's so relaxing, and
you know what it pulls
00:11:17.18\00:11:20.56
toxins out of your
body, oh! Very good.
00:11:20.59\00:11:22.30
And you know what,
when you, a seaweed
00:11:22.33\00:11:23.82
bath I never
heard of such a thing.
00:11:23.85\00:11:25.15
But let me tell you
that, also when you take
00:11:25.18\00:11:29.18
the Seaweed
bath, okay wrench all,
00:11:29.21\00:11:31.66
wrench everything
off with a shower because
00:11:31.69\00:11:33.86
it be kind of slimy,
yes, yes, very slimy,
00:11:33.89\00:11:36.76
but it's so good and
you know what you'll get
00:11:36.79\00:11:39.25
a peaceful rest
when I sleep. Okay,
00:11:39.28\00:11:41.67
enough about
that, we got to get go.
00:11:41.70\00:11:42.67
How long does this
cook for, okay let's see.
00:11:42.70\00:11:45.27
The seaweed has
already expanded,
00:11:46.15\00:11:47.73
okay, okay. You see,
oh yeah, I can see it,
00:11:47.76\00:11:52.07
alright, that's
right. Now it's at the stage
00:11:52.10\00:11:55.40
where we want it,
okay, you want this one here.
00:11:55.43\00:11:57.41
Yeah, let's show,
okay. So, once it's cooked
00:11:57.44\00:12:01.47
it'll look like
this, yes it expands okay.
00:12:01.50\00:12:04.15
Yeah, I can see that, alright.
00:12:04.18\00:12:05.67
And we're gonna put
the skillet on there,
00:12:05.70\00:12:08.67
okay good. We're
gonna switch this over,
00:12:08.70\00:12:10.68
good. Now this
is how it looks once
00:12:10.72\00:12:13.46
it expands
okay, yeah absolutely.
00:12:13.49\00:12:15.44
And the Seaweed
itself, okay, yeah.
00:12:15.47\00:12:17.60
Now if you would, if
you would pass me that
00:12:17.63\00:12:20.16
one on the end
okay, and you want your
00:12:20.19\00:12:22.86
bread in stuff
here, yes please, alright.
00:12:22.89\00:12:25.29
And we're just going,
so this is just the tofu
00:12:26.00\00:12:29.39
with the
Seaweeds, is that right?
00:12:29.42\00:12:30.95
Okay that's the
step I need to show
00:12:30.98\00:12:32.68
the viewers,
okay. Okay now viewers,
00:12:32.71\00:12:35.11
anytime you do
the layer on the tofu,
00:12:35.60\00:12:39.15
you're just
gonna lay out the tofu,
00:12:39.37\00:12:41.09
I mean lay out the
Seaweed just like this.
00:12:41.12\00:12:43.10
Just on the top of
the tofu, all over tofu
00:12:43.32\00:12:45.86
and you're gonna
press it in the cornmeal,
00:12:46.06\00:12:49.99
make sure the
batter is all over the.
00:12:50.21\00:12:52.75
Your batter's just
cornmeal. You know I put
00:12:53.08\00:12:55.49
some season in it,
I added like some what
00:12:55.52\00:12:58.23
you called it, sea
salt, okay, stuff like that.
00:12:58.26\00:13:00.67
Now, you also can
add some of the dulse
00:13:00.70\00:13:02.70
flakes or
whatever in that you know,
00:13:02.73\00:13:04.17
whatever you would
like to add, yes good.
00:13:04.20\00:13:05.43
Okay now at this
particular point in turn,
00:13:05.46\00:13:08.10
the skillet is hot
enough, okay. We just wanna,
00:13:09.08\00:13:11.38
we're gonna fry it.
So just so I understand
00:13:13.47\00:13:15.53
this Ozella, you're
taking tofu and just those
00:13:15.56\00:13:17.70
blocks of tofu then
you take the seaweed
00:13:17.73\00:13:19.27
that we had just,
yes, we take seaweed,
00:13:19.30\00:13:21.79
and you put it on
the tofu, you pressed it
00:13:21.82\00:13:23.33
and then you just
put the batter on it,
00:13:23.36\00:13:25.12
layer it right.
Okay that's easy,
00:13:25.15\00:13:26.70
I think I got that.
Okay, yeah very fun,
00:13:26.73\00:13:29.63
yes. And you know
when you do the seaweed
00:13:29.66\00:13:34.18
now from the salt,
now people are accustomed
00:13:34.21\00:13:37.20
eating fish, rice
crackers, stuff like that
00:13:37.44\00:13:40.60
but we're not going to
do the rice crackers today.
00:13:40.92\00:13:42.53
Okay, but we are
gonna do, we're gonna show
00:13:43.45\00:13:45.62
what else you
can serve with this.
00:13:45.65\00:13:47.06
Yeah, that's right,
okay, good. And then we'll
00:13:47.09\00:13:49.19
show you at the
end of the program
00:13:49.22\00:13:50.42
what it'll looks
like all fried when it's
00:13:50.45\00:13:52.04
all done. Okay,
yeah that sounds good.
00:13:52.07\00:13:54.10
Let's go to our next recipe,
00:13:54.48\00:13:55.85
okay, that we have.
00:13:55.88\00:13:56.85
For the Creamy
Potatoes you need:
00:13:58.09\00:14:00.68
4 large
potatoes, cooked and diced.
00:14:00.71\00:14:03.62
2 tbsp. Margarine, the
non-hydrogenated variety.
00:14:04.19\00:14:07.79
1½ cup soy milk.
00:14:08.08\00:14:10.09
2 tbsp. chicken style seasoning.
00:14:10.79\00:14:13.47
1 tsp. sea salt or to taste.
00:14:13.92\00:14:16.70
And 1½ tsp. parsley.
00:14:16.73\00:14:19.68
Well, this is nice
Ozella, because we're putting
00:14:22.50\00:14:24.49
potatoes with our fish, yes.
00:14:24.52\00:14:26.44
It's like a whole
meal, okay. I like that.
00:14:26.47\00:14:28.58
You know what, when
we finish it will be a
00:14:28.61\00:14:30.74
complete whole meal, okay, okay.
00:14:30.77\00:14:32.50
Remember I told
you from the south now
00:14:32.53\00:14:34.24
we normally do like
rice crackers and fries
00:14:34.53\00:14:38.27
and all that fatty
stuff, oh yeah, absolutely.
00:14:38.30\00:14:40.25
You know but we're not
going to do that today,
00:14:40.28\00:14:41.81
okay. We're going
to do a healthy version
00:14:41.84\00:14:43.54
for our viewers,
okay, fun. Alright, alright
00:14:43.57\00:14:46.20
I'm ready for this, that's good.
00:14:46.23\00:14:47.89
Now, we know that
people say oh that's
00:14:47.92\00:14:49.26
basic cream potato,
yes. But you know normally
00:14:49.29\00:14:52.58
Jill with your
cream potatoes people use
00:14:52.61\00:14:55.45
a lot of water, a
lot of milk, dairy there.
00:14:55.48\00:14:59.52
So you know we
wanna stay away from stuff
00:14:59.55\00:15:01.48
like that and we want
to use a healthy version
00:15:01.51\00:15:04.15
of homemade mashed
potatoes, that's nice.
00:15:04.18\00:15:07.10
And you know what
also those instant,
00:15:07.13\00:15:09.22
instant potatoes.
My girlfriend tried
00:15:09.25\00:15:12.48
to fool me with instant stuff.
00:15:12.51\00:15:14.78
I said girl you can't
fool me, this is instant
00:15:15.57\00:15:17.74
stuff is
instant, and she's like,
00:15:17.77\00:15:19.21
girl I can't get
nothing over on you when
00:15:19.24\00:15:21.01
it comes to
cooking. Because you know
00:15:21.04\00:15:22.59
what we were
raised on fresh vegetables
00:15:22.62\00:15:25.11
and stuff like
that, that's right,
00:15:25.14\00:15:26.38
that's right. So
it's high to really,
00:15:26.41\00:15:27.63
that's right. You
know do without it.
00:15:27.66\00:15:30.27
Nothing tastes like
real mashed potatoes.
00:15:30.30\00:15:32.15
My husband Greg
loves mashed potatoes.
00:15:32.28\00:15:34.03
So does mine, mine
also. Well this is for our
00:15:34.13\00:15:36.73
husbands and any of
you that like mashed
00:15:36.76\00:15:38.55
potatoes too. Okay,
okay. How are we making
00:15:38.58\00:15:40.78
this here, alright.
First of all, you already
00:15:40.81\00:15:43.41
peeled them, yeah
we already peeled them.
00:15:43.44\00:15:45.46
We already cut
them, yeah diced them
00:15:45.68\00:15:47.49
and basically
they're just about to ready
00:15:47.52\00:15:49.71
to pull up, pull
the water out, okay.
00:15:49.74\00:15:51.11
We're gonna mash
them. So I want to shut
00:15:51.14\00:15:53.61
this out, alright.
Okay, if you would just pour
00:15:53.64\00:15:58.50
that out for me,
okay I got it alright.
00:15:58.53\00:16:00.41
We'll just drain
it in the sink, yes.
00:16:00.44\00:16:01.92
There we go, oh good and hot,
00:16:07.78\00:16:09.31
and we'll sled the
bowl over, there we go okay.
00:16:10.14\00:16:12.38
Oh! Great, good,
okay. There we go,
00:16:12.41\00:16:15.74
now, now we'll,
while the steam is
00:16:16.02\00:16:19.73
coming up Jill.
We'll just add everything,
00:16:19.76\00:16:22.33
well let's add
the margarine first.
00:16:22.36\00:16:24.17
Okay, that sounds good, okay.
00:16:24.20\00:16:25.28
Add the margarine,
of course this is the
00:16:26.75\00:16:29.46
non-hydrogenated
margarine. We want to
00:16:29.49\00:16:32.19
stay away from
hydrogenated oils,
00:16:32.22\00:16:35.39
margarines,
whatever we wanna stay away
00:16:35.75\00:16:38.37
from because we
know that stuff like that
00:16:38.40\00:16:40.66
is not good for our
hearts. And you know
00:16:40.69\00:16:42.96
they are artery
cloggers, absolutely, okay.
00:16:42.99\00:16:46.11
And this is
chicken style seasoning,
00:16:46.14\00:16:50.09
okay, parsley oh
yeah, and our salt okay,
00:16:50.12\00:16:54.88
okay. Now that
looks good already,
00:16:55.12\00:16:57.19
okay. We are gonna
start just mashing this,
00:16:57.22\00:17:00.53
mashing yeah.
Now are you a no loss
00:17:00.56\00:17:04.26
or some loss.
No loss, that's me.
00:17:04.29\00:17:06.61
What about you, I
don't really care one way
00:17:08.48\00:17:10.52
or the other,
any kind of potatoes,
00:17:10.55\00:17:11.96
yeah that's good.
Okay now we're not going
00:17:11.99\00:17:14.43
to add all this milk
at one time, okay right,
00:17:14.46\00:17:16.84
because you know
potatoes is a funny
00:17:16.87\00:17:19.41
thing when you
trying to, that's right.
00:17:19.56\00:17:21.15
You make mash
potatoes, you keep adding this,
00:17:22.42\00:17:24.21
you know what I'm saying, yeah
00:17:24.24\00:17:25.21
that's better and
it keeps absorbing it,
00:17:25.22\00:17:26.44
it does that's
right, that's right.
00:17:26.47\00:17:28.49
But we wanna make
sure we put enough
00:17:28.52\00:17:30.91
in to get a good
creamy consistence,
00:17:30.94\00:17:34.06
that's important
yeah. And you know like
00:17:34.60\00:17:37.22
if it's for a big
group or something like
00:17:37.25\00:17:40.15
for a holiday cookout
or something like that,
00:17:40.18\00:17:43.28
yes. You know once I
mash them like this then
00:17:43.31\00:17:46.52
you take your mixture.
Yeah, electric mixture,
00:17:46.55\00:17:51.34
that's what I do
okay, yes, it seems like
00:17:51.37\00:17:53.53
so much easier,
yeah, okay. And just whip
00:17:53.56\00:17:56.37
them up and
make them more floppy
00:17:56.40\00:17:57.84
and more
creamier, yes that's right.
00:17:58.58\00:18:00.19
Yeah, and flux it
really well. And listen,
00:18:00.22\00:18:03.36
if you have left
over potatoes yes,
00:18:03.39\00:18:05.35
okay. Let me tell you a
good little thing to do,
00:18:05.38\00:18:08.30
what do you if you
have left over mashed
00:18:08.33\00:18:09.30
potatoes, yes, yeah
okay. Left over mash potatoes,
00:18:09.31\00:18:12.23
okay you take once
they sit in the refrigerator
00:18:12.78\00:18:15.62
they're firm okay. So
you take ice-cream scoops,
00:18:15.65\00:18:18.62
scoop them out and
make a little round you know
00:18:18.65\00:18:20.19
like uniform stuff,
oh yes. So you'll make
00:18:20.22\00:18:22.29
a little round
pattern but make the pattern
00:18:22.32\00:18:24.60
large enough so you
could oven it in the
00:18:24.71\00:18:27.05
middle little bit. Spoon
out some homemade cheese,
00:18:27.08\00:18:30.65
or your favorite
type of cheese, okay yeah.
00:18:30.90\00:18:32.97
Put it inside of that
potato, close it back up
00:18:33.00\00:18:36.15
put it on a
cooking sheet and bake it.
00:18:36.67\00:18:38.40
Okay, like 350 yeah,
350 and when you start
00:18:38.43\00:18:41.90
seeing the cheese
oozing out of it you know
00:18:41.93\00:18:43.92
they're red and they're
going to be golden brown,
00:18:43.95\00:18:45.67
oh that sounds good,
yeah. That's a real good
00:18:45.70\00:18:47.67
way to use left
over mash potatoes,
00:18:47.70\00:18:49.43
not only that, not
only that you can serve it
00:18:49.46\00:18:52.77
with breakfast with
grits and stuff like that.
00:18:52.80\00:18:54.75
Oh! Yeah that's
good. Are you familiar
00:18:54.78\00:18:56.14
with grits, oh yeah?
Okay, my husband is from
00:18:56.17\00:18:58.59
the south so, he
really likes grits.
00:18:58.62\00:19:00.52
Okay, he loves grits.
Yeah we all love grits,
00:19:00.55\00:19:03.06
yeah. Now, my
friend she is more of a
00:19:03.09\00:19:05.81
Danish person. I
don't care for the Danish,
00:19:06.20\00:19:09.51
I don't care for the
Danish, but the grits.
00:19:09.85\00:19:12.28
But you do what ever you like.
00:19:12.31\00:19:13.35
Yeah you know
whatever you're used to at home
00:19:13.38\00:19:15.09
you can try,
exactly, that's right.
00:19:15.12\00:19:16.65
Now, now do you make
gravy with your mashed
00:19:16.68\00:19:18.77
potatoes or just
serve it like this.
00:19:18.80\00:19:19.92
You know, mashed
potato would not be
00:19:19.95\00:19:22.16
mashed potatoes,
especially at home,
00:19:22.19\00:19:24.46
I think so, because
my husband love the mash
00:19:24.49\00:19:26.24
potatoes with the
gravy poured over it,
00:19:26.27\00:19:28.09
that's right oh!
Yeah, okay. So, but since
00:19:28.12\00:19:30.33
we are doing fish
today we're not gonna
00:19:30.36\00:19:31.97
to do the gravy, right, okay,
00:19:32.00\00:19:33.31
but Jill the
mashed potatoes and fish.
00:19:33.34\00:19:36.44
Oh! It tastes so
good, oh I am sure,
00:19:36.74\00:19:38.53
it tastes so good. I
can't wait to try that.
00:19:38.56\00:19:40.05
But also while
we doing this, yeah,
00:19:40.59\00:19:42.95
we also want to
have a healthy salad,
00:19:42.98\00:19:45.35
that's right, you
know something colorful
00:19:45.38\00:19:46.91
not too busy just
you know a little salad
00:19:46.94\00:19:50.05
on the side, that's
right, because we have the
00:19:50.08\00:19:52.20
green seaweed
also, yeah, that's right,
00:19:52.23\00:19:54.06
here we go. So
okay, there you go.
00:19:54.09\00:19:55.06
Well let's read
our salad recipe, okay.
00:19:55.07\00:19:57.05
For the Cucumber &
Tomato salad you need,
00:19:58.86\00:20:01.27
½ of cucumber. 1 small tomato.
00:20:01.30\00:20:04.60
1 tsp. olive oil
and 1/4 tsp. sea salt.
00:20:05.05\00:20:09.63
Well, I like this
salad Ozella because
00:20:12.06\00:20:13.54
it's different, yes;
most salads are lettuce
00:20:13.57\00:20:15.72
and something, okay,
but you are not using
00:20:15.75\00:20:17.89
lettuce, no, so
that's pretty cool.
00:20:17.92\00:20:19.22
Not today, we do like
I said you know put the
00:20:19.25\00:20:21.88
seaweed in everything
we just need a little more
00:20:21.91\00:20:24.83
color with that
food okay, that's right.
00:20:24.86\00:20:26.86
And so what's
better than the tomato
00:20:26.89\00:20:29.31
and cucumber salad,
yeah, okay, that sounds
00:20:29.34\00:20:31.24
really good,
yeah, I love salads so.
00:20:31.27\00:20:33.06
Yes I do, I am a
vegetable person,
00:20:33.09\00:20:34.75
oh all the way, all
the way, yeah, yeah, okay.
00:20:34.78\00:20:37.96
Where how do we
make it here, okay.
00:20:37.99\00:20:39.43
First of all we're
just gonna diced our
00:20:41.27\00:20:44.92
tomatoes, okay, just
cut the little pretty wedges
00:20:44.95\00:20:48.32
just, oh yeah real
pretty. Well I should
00:20:48.35\00:20:51.86
have cut the
little the top off that,
00:20:51.89\00:20:54.22
if you grow your own
tomato you can really
00:20:56.01\00:20:57.59
enjoy that, oh!
Mostly I have, yeah, you know
00:20:57.62\00:20:59.93
Jill I do well my
husband grow up in, yeah,
00:20:59.99\00:21:02.38
but I cut them, yes
there you go it's a team
00:21:02.41\00:21:05.19
effort, you're
right. He grows and I cut,
00:21:05.22\00:21:08.39
yes that's right,
and by the way viewers
00:21:08.42\00:21:10.22
I did wash my hands
again, that's right.
00:21:10.25\00:21:11.96
Okay, that's right
oh! It's looks good,
00:21:14.24\00:21:15.78
alright. Now, I do
have you know a lot of times
00:21:15.81\00:21:18.74
I have a little chop
with the little wedges
00:21:18.77\00:21:22.77
and all, oh! Like
when we're catering
00:21:22.85\00:21:24.85
or something like
that you want to make
00:21:24.88\00:21:26.50
everything real
pretty, that's right,
00:21:26.53\00:21:28.02
not that 3ABN is
not important, it's very
00:21:28.05\00:21:30.24
important so, that's
right, but we're only do
00:21:30.27\00:21:32.51
on a little small
salad, that's right it's not
00:21:32.54\00:21:34.19
a real big one,
right, we're not doing a
00:21:34.22\00:21:35.92
wedding or
something, exactly, yeah. So,
00:21:35.95\00:21:38.66
and you know Jill
this is very filling also,
00:21:38.69\00:21:41.72
oh yeah, cucumber
salad, tomato and cucumber
00:21:41.75\00:21:44.25
salad, yeah that's
right, and we just build
00:21:44.28\00:21:47.02
the little pretty salad
and the salt is just for
00:21:47.05\00:21:51.53
pouring a little bit,
the flavor out really,
00:21:51.56\00:21:53.81
yeah absolutely, and
you know can pour some
00:21:54.47\00:21:58.08
olive oil, okay, we
know that olive oil is very
00:21:58.11\00:22:00.54
good for the
heart, yes yeah, okay,
00:22:00.57\00:22:02.56
so and we want to do
everything in moderation,
00:22:02.88\00:22:05.39
yes, okay, that's
right. So, you can't say well
00:22:05.42\00:22:08.04
olive oil is good
for me I'm gonna drink
00:22:08.07\00:22:09.27
a gallon, no, not
at all, that's right
00:22:09.30\00:22:12.79
that's right. It's
like olive oil and walnuts
00:22:12.82\00:22:16.58
and flakes it's all
good for our heart but
00:22:16.61\00:22:18.47
we still want to do in
moderation, that's right,
00:22:18.50\00:22:20.17
okay. Now we want to
add the little, yeah,
00:22:20.20\00:22:23.80
a little drizzle in
that, yeah, oh! Yeah,
00:22:23.83\00:22:25.65
that will be real good
it looks good, thank you,
00:22:25.68\00:22:28.06
yeah. Now if you
would like to you can add
00:22:28.31\00:22:30.98
a little twist of
lemon, okay, but I like it just
00:22:31.01\00:22:34.44
like that, yeah, but
viewers if you feel like
00:22:34.47\00:22:36.94
you need to add a
little lemon juice feel free
00:22:36.97\00:22:40.33
to do so, yeah there
you go, and over the top
00:22:40.36\00:22:42.45
you can sprinkle a
little parsley, yeah, that's
00:22:42.80\00:22:45.76
a little you know
fresh or dried, that's right,
00:22:45.79\00:22:47.96
okay additional color,
yes, yeah, now you have
00:22:47.99\00:22:50.33
a cookbook you have a cookbook?
00:22:50.36\00:22:51.54
Yeah, I do I have a
cookbook, you have two
00:22:51.57\00:22:53.65
cookbooks, yes I
do, tell us about that,
00:22:53.68\00:22:56.17
okay the first
cookbook is Home Made Vegetarian
00:22:56.20\00:22:58.66
okay, it's a nice
thing, alright and the second
00:22:58.69\00:23:00.96
one is Ozella's
homemade vegetarian nutritious
00:23:00.99\00:23:04.68
and delicious. Now
this, the second one is being
00:23:04.71\00:23:07.62
published right
now, okay, yeah so,
00:23:07.65\00:23:09.68
it'll be hot off
the press, yes, yeah,
00:23:10.14\00:23:12.65
so this will be
something that you know people
00:23:12.68\00:23:15.00
can't contact 3ABN
you know, that's right,
00:23:15.03\00:23:17.22
and then get a hold of you, yes,
00:23:17.25\00:23:18.51
that's right good.
Now what kind of recipes
00:23:18.54\00:23:21.03
do you have in
your cookbook there?
00:23:21.06\00:23:22.17
Okay in this, in
that cookbook Jill,
00:23:22.20\00:23:24.55
I have something that
you called I use a lot
00:23:24.58\00:23:28.98
of the soy whole
soy, okay, soy beans I do
00:23:29.01\00:23:32.15
something like the five
green soy and five green
00:23:32.18\00:23:35.92
burgers, oh! Fun,
okay, okay yeah, I do like
00:23:35.95\00:23:39.32
soy and lentil
loaves, oh fun, yeah but now
00:23:39.35\00:23:43.00
let me tell you, you
know I think most people
00:23:43.03\00:23:44.88
do the lentil loaves
they just add maybe the
00:23:44.91\00:23:47.16
rice and carrots or
whatever, but in this loaf
00:23:47.42\00:23:51.17
we have light add
a couple of soy beans
00:23:51.20\00:23:54.64
and then we do a
little lentils and then
00:23:54.67\00:23:56.30
we ground out the
soy beans, oh fun, okay
00:23:56.33\00:23:58.91
and three grains of
like kamut. Okay, kamut okay,
00:23:58.94\00:24:04.53
so you're using
the different grains,
00:24:04.56\00:24:06.03
you add it all the you
putting all that fiber,
00:24:06.06\00:24:09.16
that sounds really
good, okay, that sounds
00:24:09.19\00:24:10.91
really good, but
once you mix it all up
00:24:10.94\00:24:13.04
and you bake it, you
make a gravy over it,
00:24:13.07\00:24:15.41
oh! That sounds
good, now I have a recipe,
00:24:15.44\00:24:18.83
yeah, that's from my
childhood, it's called
00:24:18.86\00:24:21.36
the sweet potato
cobbler, oh! What is sweet
00:24:21.39\00:24:24.52
potato pie but I am not sure the
00:24:24.55\00:24:25.93
sweet potato
cobbler but okay, yeah,
00:24:25.96\00:24:27.05
well there was my
friend Carol say, she said
00:24:27.08\00:24:28.28
I never had a sweet
potatoes cobbler until
00:24:28.31\00:24:30.19
I met you all, but
you know what you're gonna
00:24:30.22\00:24:32.37
see that later on the
show one of the taping,
00:24:32.40\00:24:34.45
okay you will see
that because that was my
00:24:34.48\00:24:36.83
childhood favorite
my mom used to make
00:24:36.86\00:24:38.33
that on every
Sunday and we enjoyed it
00:24:38.36\00:24:40.56
so much. So you
have breakfast foods,
00:24:40.59\00:24:43.39
yes, you have Entrees,
yes, you have desserts,
00:24:43.42\00:24:45.68
exactly salads, salads
all dressings we just made
00:24:45.71\00:24:48.58
salad right, yep,
cheese balls, oh! Cheese balls
00:24:48.61\00:24:52.94
oh! That's pretty awesome, yeah
00:24:52.97\00:24:54.86
and you know what
we make it out of the
00:24:54.89\00:24:56.47
whole soy beans,
okay, okay very fun.
00:24:56.50\00:24:59.45
And, I think people
will really enjoy it,
00:24:59.48\00:25:02.34
that's right, okay
we had a good time to do
00:25:02.37\00:25:04.01
that didn't we, yes
we do, it was real fun.
00:25:04.04\00:25:05.63
We hope you had as much fun too.
00:25:05.66\00:25:07.40
We'll be back in just
a moment we want to show
00:25:07.65\00:25:09.66
that fish with all
done all fancy and all the
00:25:09.69\00:25:12.99
other food that
we made here today,
00:25:13.02\00:25:14.23
but first we want to
give you contact information
00:25:14.26\00:25:16.68
where you can get a
hold of us and then we will
00:25:16.71\00:25:18.69
get even touch with
Ozella so that you can get
00:25:18.72\00:25:21.06
one of her
cookbooks or just talk to her.
00:25:21.11\00:25:23.58
So here is the
information that you need.
00:25:23.61\00:25:25.42
We hope you've
enjoyed cooking with Ozella.
00:25:27.62\00:25:29.69
Now let's take a
moment to review that
00:25:30.29\00:25:31.94
fish dinner recipes.
00:25:31.97\00:25:33.44
For the tofu Seaweed
Fillet you will need,
00:25:34.07\00:25:36.87
5 cups. water. 1 tsp. of kelp.
00:25:36.90\00:25:40.16
½ tsp. of sea salt.
1 tsp. seasoning salt.
00:25:40.19\00:25:44.86
1 tsp. dulse flakes (optional).
00:25:44.89\00:25:48.04
2 lbs. of extra firm
tofu. 1½ cup of seaweed.
00:25:48.07\00:25:53.13
For our creamy
potatoes you will need,
00:25:53.51\00:25:55.74
4 large potatoes.
2 tbsp. of margarine.
00:25:55.77\00:25:59.61
1½ cups soy milk.
00:25:59.64\00:26:02.01
2 tbsp. chicken style seasoning.
00:26:02.04\00:26:05.05
1 tsp. sea salt or to
taste and 1½ tsp. parsley.
00:26:05.08\00:26:10.34
For our Cucumber and
Tomato Salad you will need,
00:26:10.37\00:26:13.13
½ of cucumber. 1 small tomato.
00:26:13.16\00:26:16.45
1 tsp. olive oil and
1/4 tsp. of sea salt.
00:26:16.48\00:26:21.01
If you would
like more information
00:26:21.33\00:26:23.20
on how to contact
Ozella or if you would
00:26:23.23\00:26:26.28
like to receive
today's recipes please
00:26:26.31\00:26:29.36
write to 3ABN, PO Box 220,
00:26:29.39\00:26:32.93
West Frankfort, IL
62896 or you may call
00:26:32.96\00:26:37.99
us at 1-800-752-3226,
that number again
00:26:38.02\00:26:43.97
is 1-800-752-3226.
Now let's take a look
00:26:44.00\00:26:50.94
at our finished
recipes with Ozella.
00:26:50.97\00:26:53.83
Welcome back
friends, we're here with our
00:26:57.96\00:26:59.77
delicious dinner
and that fish, okay.
00:26:59.80\00:27:02.28
I can't wait to
try that, you know
00:27:02.70\00:27:04.38
we had fun today, we
did, and I really enjoy
00:27:04.72\00:27:08.64
sharing what
God has shared to me
00:27:08.67\00:27:11.76
to the viewers,
that's right, that's right
00:27:11.79\00:27:13.41
lets look at what we made here,
00:27:13.44\00:27:15.16
okay alright, we
started with that fish,
00:27:15.19\00:27:17.16
okay, our
beautiful seaweed filler,
00:27:17.19\00:27:21.40
that's right it
looks very good and then
00:27:21.43\00:27:22.40
we had our
mashed potatoes, alright
00:27:22.41\00:27:23.72
and then our
tomatoes and Cucumber Salad,
00:27:23.75\00:27:27.96
that's right, that's
right, okay and addition
00:27:28.34\00:27:30.43
to that Jill we
added some green beans
00:27:30.46\00:27:32.91
and what would be
dinner without dessert,
00:27:32.94\00:27:36.61
banana bread,
banana bread, that's right.
00:27:36.64\00:27:39.36
So, well thank you
for coming and sharing
00:27:39.39\00:27:42.07
your heart with
our friends at home,
00:27:42.10\00:27:43.41
it was a
pleasure, and your talents.
00:27:43.44\00:27:44.96
Praise the Lord, it
was fun, that's right,
00:27:45.32\00:27:46.67
praise the Lord. Well,
friends, the time comes
00:27:46.70\00:27:48.84
and goes so fast especially when
00:27:48.87\00:27:50.17
we're having fun
in the kitchen, yes,
00:27:50.20\00:27:51.72
but until we see you
next time we ask that
00:27:51.75\00:27:53.90
you enjoy these recipes
that you feed your family
00:27:53.93\00:27:56.52
and your friends
and God bless you.
00:27:56.55\00:27:58.93
We will see you next
time on Let's Cook Together.
00:27:58.96\00:28:01.26