Participants: Jill Morikone (Host), Ozella Head
Series Code: LCT
Program Code: LCT000099
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00:01 If any of you love fish then this is a program
00:03 that you don't want to miss. 00:05 I'm not talking about the kind of fish that 00:06 you catch out of a stream. Today we're gonna 00:09 make fish. Are you surprised? Me too, 00:12 I've never made fish. Stay with us 00:14 and we'll find out how to do it. 00:48 Hello friends, and welcome to another program 00:50 of Let's Cook Together. 00:51 I'm your host Jill Morikone and we have an exciting 00:54 program planned for you today. 00:56 And I'm real excited to learn how to make 00:58 that fish. But first I wanna introduce you to 01:01 my special guest here with me in this studio. 01:03 Her name is Ozella Head. 01:04 And she comes all the way from Atlanta, Georgia. 01:07 Welcome Ozella, we're so glad to have you. 01:09 I'm so happy to be here, thanks Jill. Now, 01:12 tell me just a little bit before we make 01:14 our fish, okay, about your ministries. 01:16 Okay, Made Whole Ministries, yes. 01:20 As you know we've talked about been made whole, 01:23 yeah absolutely. How long have you done it? 01:26 Oh! For over two years, okay. Okay but 01:31 now cooking, I can't even remember how long. 01:35 It's been such a long time, okay. 01:37 But one instant when we did a cooking class, 01:41 we went to a health expo and they had all type 01:44 of different presenters there, yes. And there's 01:48 one lady, she was not Adventist, okay. 01:50 She was a heavy meat eater too. 01:52 Oh! okay. And so there were some cooking 01:54 demonstrations there, yes. Now one of the things 01:57 that I did there was like a beef style gluten, 02:02 okay. And I sauteed, a beef style gluten? 02:05 Yes, okay. And I did it just like we would do 02:07 a normal steak or something. And the lady 02:10 she told me and she said I was so used to 02:12 eating meat, right. And she said once 02:14 she tasted the gluten she was like I got 02:17 to see you, I got to see you. 02:18 So she went over and she got a pen, 02:20 so she liked it. Oh! She loved it, 02:22 oh! That's awesome. But the good part about 02:25 it when she ate the food, then she went over 02:27 on the other side where they were taking out 02:29 blood pressure, yeah. And she got her 02:31 blood pressure take and it was like. 02:33 I heard the lady and you know just screaming 02:35 and she was like praise the Lord. 02:36 And I didn't know what was going on. 02:38 So she was like, you think what's wrong with that, 02:41 yeah. I was like Lord what's going on with 02:43 the lady, yes exactly? So she came back 02:44 she said I need to see you, okay. 02:46 What did I do? Yeah. And all of the sudden 02:49 she said your food, she said when I ate 02:52 your food, she said my blood pressure 02:54 didn't go up, she said praise the Lord. 02:56 She said every time I eat my blood pressure 02:59 go up. She said I want those recipes. 03:01 And you know Jill it just thrilled my heart 03:04 because God sent me there just especially 03:07 for that lady, that's right. And I said Lord 03:09 when we got home I thank God so much because 03:11 you know. I feel so good because 03:15 I was able to help someone, absolutely, 03:18 a heavy meat eater, but at the same time 03:20 she was eating healthy, that's right, 03:22 and her blood pressure didn't even go down, 03:24 that's right, praise God. What a God, 03:25 isn't that wonderful? Yes. So you go around 03:26 and you travel, yes we do, right and you do 03:28 cooking schools and demonstrations, exactly. 03:30 And help people just like her, yes. 03:33 Praise God. That's wonderful, yes. 03:36 Now, are you cooking in schools a long time 03:37 like a week long or how, what's your format? 03:40 No, we basically do like weekend, okay. 03:41 You know like basically on Sundays, okay. 03:44 Yeah, but now we have to travel, 03:46 we would have to go on a Friday, 03:47 something like that, right, you know. 03:49 But basically we try to schedule for Sundays, 03:53 yes. And then you know we try to schedule 03:55 at a time when people are out of church, 03:57 yeah. Because you know a lot of people, 03:58 Sunday people, they go to church, absolutely. 04:00 So we wanted to open up to the public 04:02 and also I just work for this people I just, 04:05 I was in a personal care business, okay, 04:07 and I took care of this lady. 04:09 And I always minister with my cooking, 04:12 absolutely. So, I would always take food there 04:14 and the daughter and the mom. 04:16 The daughter was like Ozella, 04:18 whenever you have a cooking school please 04:20 call me and my daughter because we wanna come, 04:22 praise God. And I did Jill, I made collard greens 04:28 for her and I made mock fried chicken 04:33 and she was like. I could just stand in a 04:35 refrigerator and eat it Ozella, she said 04:37 it was so good I said thank you, that's right. 04:40 So, they were so happy, that's right. 04:42 Oh! Praise God. You know that's what it's all 04:43 about ministry, that's what Jesus did. 04:45 Oh! Most definitely, yeah, now today we're going 04:48 to make fish. Now, let me tell you a little bit 04:50 about this, I'm pretty excited. 04:51 Let's read our recipe first, then we'll hear 04:52 about it, oh! Yeah, that's right. Okay, 04:54 let's read that recipe. 04:55 For the Tofu Seaweed Fillet you need: 04:58 5 cups water. 1 tsp. kelp. 05:01 ½ tsp. sea salt. 1 tsp. seasoning salt. 05:06 1 tsp. dulse flakes optional. 05:10 2 lbs. extra firm tofu. 1½ cup seaweed. 05:16 Okay, I'm really excited making this fish. 05:19 Okay. But you were gonna say something, 05:20 so what were you gonna say first. 05:21 You know Jill I had such a struggle with fish, 05:26 okay, because you liked fish. Oh! I loved fish, 05:29 and you know if you haven't eaten something 05:32 you really don't know what it's like, absolutely. 05:34 But you know we got off all the meat 05:36 but the fish we held on to, right it's a hard one. 05:40 Yes, yeah. So my husband and I, now 05:42 let me tell you my husband got off the fish 05:44 before I did, okay. But I continued to still eat 05:46 the fish food why because I love the fish, 05:48 yes. The red snapper and all of that 05:50 I loved it, okay, okay. But you know the more 05:52 I started, the more the Holy Spirit was talking 05:55 to me and saying get away from there, 05:57 yes. God has a better point, yes. 05:59 So, I would go in the kitchen and I would just, 06:03 I said Lord help me because I don't, 06:04 you know I don't know what I am doing 06:05 but teach me how to put something together 06:07 that would taste like what I'm accustomed to eating, 06:09 absolutely. And so I did it, 06:11 and God is faithful, yes. But Jill, the first two 06:14 times it didn't get it. It did not taste good. 06:18 It did not at all, okay. But then I was 06:21 introduced to Seaweed, I said the Lord that's it, 06:24 that's it the Seaweed. So you know what, 06:27 and even though God gave me the Seaweed 06:30 but now I said Lord, now teach me because 06:33 I don't know what I'm doing, absolutely, 06:35 that's right. So, I said okay the Seaweed 06:37 was dry, I said okay, I'll put the water in the 06:41 pot but you know on the same time 06:42 it was not me and it's God, that's ailment 06:44 God is the one who gives the idea. 06:45 Exactly, that's right. So the Holy Spirit 06:46 had instructed me put the water in the pot 06:49 and put the Seaweed in. So it's started to gain 06:51 that fishy taste you know and that 06:53 fishy smell. And my husband came to me 06:55 one day he was like Ozella, what is that? 06:58 And I said I'm trying a new recipe, 07:00 that's right. But I put the Seaweed in 07:03 and then I put the dulse and the Terpineol 07:05 and I was like Lord this is it, yes praise God. 07:08 But even though Jill, even that I said okay 07:10 I got the smell but how is the taste 07:13 yeah. So I said okay, I'm gonna do it just like 07:16 I would normally do fish. So once I put 07:20 everything in the pot, okay, okay. 07:22 And then you have to let the Seaweed 07:24 expand okay, alright. But at the same time 07:26 you wanna have your tofu and have to flavor 07:29 the tofu you see, okay. So once the tofu 07:32 was flavored I say okay God here is the taste, 07:36 yeah. I said well it taste like what 07:38 I'm accustomed to eating. So, I put the corn down 07:41 and I mixed it all up, a little seasoning in 07:43 and then I batter it in a fire. 07:46 So all of the sudden I cut a little piece 07:50 and I say Lord this is to your name, 07:52 honor and glory. Jill, it was just identical, 07:58 praise God. That's just what I said, 07:59 I said praise God. Like the lady who had her 08:01 blood pressure, yeah, praise Jesus. 08:03 And so I was so happy, I was so happy 08:06 with this recipe, good. Well, let's just try; 08:08 I shared with all my sisters, my friends 08:10 and everybody, that's awesome. Okay, 08:12 and now viewers I wanna share with you, 08:14 that's right. We're gonna learn how 08:15 to do it, alright, okay let's go. 08:16 Okay first of all our water is boiled, 08:18 good, okay. Now let's add our ingredients. 08:23 It doesn't matter which amount you'll added in. 08:26 We just put the salt in, okay. 08:28 If you would just pass them all down, 08:30 yeah here we go okay. Season salt, 08:35 okay and this is our kelp. Now, you can also 08:38 use kelp granulate or kelp powder, 08:40 this is granulate okay, okay. You can get that 08:43 in the regular grocery store, yes, yes, yes 08:46 okay good. Now, this is dulse, 08:48 I said dulse but it's dulse. Dulse, 08:50 dulse same, okay. All of these the kelp, 08:54 the dulse and the Seaweed will give that 08:56 fishy, fishy taste okay. Right okay so 08:59 we are gonna put that in there, okay. 09:01 Now okay, all the before you do that Jill, 09:04 okay, now we're gonna do this. 09:05 We're gonna slice the tofu, because remember 09:10 we are doing fillets, okay, absolutely, okay. 09:13 And we're gonna, now you've done something 09:14 to the outside of this tofu, pardon me. 09:16 You've done something to the outside of this tofu. 09:18 No, no this tofu here, this is a firmer type 09:23 of tofu, okay. You see, it's a firm. 09:25 Yeah, but it's just water packed firm tofu, 09:29 okay good. Okay, we're gonna add that. 09:31 Now, the water is boiling very good, 09:34 okay. So now we're just gonna add the Seaweed, 09:37 alright. And then you put the cup, 09:41 the lid on and how long does it cook for. 09:44 You know what, once you put the Seaweed in, 09:47 okay then the Seaweed begin to expand, yeah. 09:51 And Seaweed carries double in its weight. 09:54 Because once it's dry okay, it's very light. 09:58 But when you add it to water it absorbs the water 10:01 and expands. But also let me tell you something 10:04 about Seaweed. Seaweed is good for obesity, 10:07 alright. It's good for cancer and it has 10:10 B Vitamins in it. It has minerals, yes. 10:13 But it doesn't have the B12 okay. 10:16 But the Spirulina has to be B12. 10:21 But we're not putting Spirulina in that, 10:23 no we are not, this is just right okay, 10:24 right but now Spirulina is the Seaweed also, 10:26 it's from the sea. It's a type of Seaweed. 10:28 Okay but it's not the Seaweed but it's from 10:29 the sea, okay. And so if people needing B12 10:33 you can always pull the Spirulina, okay good. 10:36 But also the Seaweed, Seaweed it, 10:41 you can do like pill that comes in sheets also. 10:45 Oh! Yeah, that's right. I have Seaweed at home 10:47 in sheets. Okay, yeah. What do you do with that? 10:49 I would make like what we call it kimbap, 10:51 it's not a Korean thing but it's kind of like 10:53 sushi. Okay, but without the meat and so, okay. 10:55 Let met tell you a little secret, yeah. 10:57 Now, when your husband is out of town 10:59 or on a trip or whatever run you a tub of hot 11:02 water drop those leaves those whole leaves 11:05 of Seaweed in the tub, of Seaweed in the tub yes. 11:08 Now, this is the kelp type, the big the 11:10 wide ones, yeah. Put two of those in the tub 11:13 take you a Seaweed bath dear, I'm serious. 11:17 It's so relaxing, and you know what it pulls 11:20 toxins out of your body, oh! Very good. 11:22 And you know what, when you, a seaweed 11:23 bath I never heard of such a thing. 11:25 But let me tell you that, also when you take 11:29 the Seaweed bath, okay wrench all, 11:31 wrench everything off with a shower because 11:33 it be kind of slimy, yes, yes, very slimy, 11:36 but it's so good and you know what you'll get 11:39 a peaceful rest when I sleep. Okay, 11:41 enough about that, we got to get go. 11:42 How long does this cook for, okay let's see. 11:46 The seaweed has already expanded, 11:47 okay, okay. You see, oh yeah, I can see it, 11:52 alright, that's right. Now it's at the stage 11:55 where we want it, okay, you want this one here. 11:57 Yeah, let's show, okay. So, once it's cooked 12:01 it'll look like this, yes it expands okay. 12:04 Yeah, I can see that, alright. 12:05 And we're gonna put the skillet on there, 12:08 okay good. We're gonna switch this over, 12:10 good. Now this is how it looks once 12:13 it expands okay, yeah absolutely. 12:15 And the Seaweed itself, okay, yeah. 12:17 Now if you would, if you would pass me that 12:20 one on the end okay, and you want your 12:22 bread in stuff here, yes please, alright. 12:26 And we're just going, so this is just the tofu 12:29 with the Seaweeds, is that right? 12:30 Okay that's the step I need to show 12:32 the viewers, okay. Okay now viewers, 12:35 anytime you do the layer on the tofu, 12:39 you're just gonna lay out the tofu, 12:41 I mean lay out the Seaweed just like this. 12:43 Just on the top of the tofu, all over tofu 12:46 and you're gonna press it in the cornmeal, 12:50 make sure the batter is all over the. 12:53 Your batter's just cornmeal. You know I put 12:55 some season in it, I added like some what 12:58 you called it, sea salt, okay, stuff like that. 13:00 Now, you also can add some of the dulse 13:02 flakes or whatever in that you know, 13:04 whatever you would like to add, yes good. 13:05 Okay now at this particular point in turn, 13:09 the skillet is hot enough, okay. We just wanna, 13:13 we're gonna fry it. So just so I understand 13:15 this Ozella, you're taking tofu and just those 13:17 blocks of tofu then you take the seaweed 13:19 that we had just, yes, we take seaweed, 13:21 and you put it on the tofu, you pressed it 13:23 and then you just put the batter on it, 13:25 layer it right. Okay that's easy, 13:26 I think I got that. Okay, yeah very fun, 13:29 yes. And you know when you do the seaweed 13:34 now from the salt, now people are accustomed 13:37 eating fish, rice crackers, stuff like that 13:40 but we're not going to do the rice crackers today. 13:43 Okay, but we are gonna do, we're gonna show 13:45 what else you can serve with this. 13:47 Yeah, that's right, okay, good. And then we'll 13:49 show you at the end of the program 13:50 what it'll looks like all fried when it's 13:52 all done. Okay, yeah that sounds good. 13:54 Let's go to our next recipe, 13:55 okay, that we have. 13:58 For the Creamy Potatoes you need: 14:00 4 large potatoes, cooked and diced. 14:04 2 tbsp. Margarine, the non-hydrogenated variety. 14:08 1½ cup soy milk. 14:10 2 tbsp. chicken style seasoning. 14:13 1 tsp. sea salt or to taste. 14:16 And 1½ tsp. parsley. 14:22 Well, this is nice Ozella, because we're putting 14:24 potatoes with our fish, yes. 14:26 It's like a whole meal, okay. I like that. 14:28 You know what, when we finish it will be a 14:30 complete whole meal, okay, okay. 14:32 Remember I told you from the south now 14:34 we normally do like rice crackers and fries 14:38 and all that fatty stuff, oh yeah, absolutely. 14:40 You know but we're not going to do that today, 14:41 okay. We're going to do a healthy version 14:43 for our viewers, okay, fun. Alright, alright 14:46 I'm ready for this, that's good. 14:47 Now, we know that people say oh that's 14:49 basic cream potato, yes. But you know normally 14:52 Jill with your cream potatoes people use 14:55 a lot of water, a lot of milk, dairy there. 14:59 So you know we wanna stay away from stuff 15:01 like that and we want to use a healthy version 15:04 of homemade mashed potatoes, that's nice. 15:07 And you know what also those instant, 15:09 instant potatoes. My girlfriend tried 15:12 to fool me with instant stuff. 15:15 I said girl you can't fool me, this is instant 15:17 stuff is instant, and she's like, 15:19 girl I can't get nothing over on you when 15:21 it comes to cooking. Because you know 15:22 what we were raised on fresh vegetables 15:25 and stuff like that, that's right, 15:26 that's right. So it's high to really, 15:27 that's right. You know do without it. 15:30 Nothing tastes like real mashed potatoes. 15:32 My husband Greg loves mashed potatoes. 15:34 So does mine, mine also. Well this is for our 15:36 husbands and any of you that like mashed 15:38 potatoes too. Okay, okay. How are we making 15:40 this here, alright. First of all, you already 15:43 peeled them, yeah we already peeled them. 15:45 We already cut them, yeah diced them 15:47 and basically they're just about to ready 15:49 to pull up, pull the water out, okay. 15:51 We're gonna mash them. So I want to shut 15:53 this out, alright. Okay, if you would just pour 15:58 that out for me, okay I got it alright. 16:00 We'll just drain it in the sink, yes. 16:07 There we go, oh good and hot, 16:10 and we'll sled the bowl over, there we go okay. 16:12 Oh! Great, good, okay. There we go, 16:16 now, now we'll, while the steam is 16:19 coming up Jill. We'll just add everything, 16:22 well let's add the margarine first. 16:24 Okay, that sounds good, okay. 16:26 Add the margarine, of course this is the 16:29 non-hydrogenated margarine. We want to 16:32 stay away from hydrogenated oils, 16:35 margarines, whatever we wanna stay away 16:38 from because we know that stuff like that 16:40 is not good for our hearts. And you know 16:42 they are artery cloggers, absolutely, okay. 16:46 And this is chicken style seasoning, 16:50 okay, parsley oh yeah, and our salt okay, 16:55 okay. Now that looks good already, 16:57 okay. We are gonna start just mashing this, 17:00 mashing yeah. Now are you a no loss 17:04 or some loss. No loss, that's me. 17:08 What about you, I don't really care one way 17:10 or the other, any kind of potatoes, 17:11 yeah that's good. Okay now we're not going 17:14 to add all this milk at one time, okay right, 17:16 because you know potatoes is a funny 17:19 thing when you trying to, that's right. 17:22 You make mash potatoes, you keep adding this, 17:24 you know what I'm saying, yeah 17:25 that's better and it keeps absorbing it, 17:26 it does that's right, that's right. 17:28 But we wanna make sure we put enough 17:30 in to get a good creamy consistence, 17:34 that's important yeah. And you know like 17:37 if it's for a big group or something like 17:40 for a holiday cookout or something like that, 17:43 yes. You know once I mash them like this then 17:46 you take your mixture. Yeah, electric mixture, 17:51 that's what I do okay, yes, it seems like 17:53 so much easier, yeah, okay. And just whip 17:56 them up and make them more floppy 17:58 and more creamier, yes that's right. 18:00 Yeah, and flux it really well. And listen, 18:03 if you have left over potatoes yes, 18:05 okay. Let me tell you a good little thing to do, 18:08 what do you if you have left over mashed 18:09 potatoes, yes, yeah okay. Left over mash potatoes, 18:12 okay you take once they sit in the refrigerator 18:15 they're firm okay. So you take ice-cream scoops, 18:18 scoop them out and make a little round you know 18:20 like uniform stuff, oh yes. So you'll make 18:22 a little round pattern but make the pattern 18:24 large enough so you could oven it in the 18:27 middle little bit. Spoon out some homemade cheese, 18:30 or your favorite type of cheese, okay yeah. 18:33 Put it inside of that potato, close it back up 18:36 put it on a cooking sheet and bake it. 18:38 Okay, like 350 yeah, 350 and when you start 18:41 seeing the cheese oozing out of it you know 18:43 they're red and they're going to be golden brown, 18:45 oh that sounds good, yeah. That's a real good 18:47 way to use left over mash potatoes, 18:49 not only that, not only that you can serve it 18:52 with breakfast with grits and stuff like that. 18:54 Oh! Yeah that's good. Are you familiar 18:56 with grits, oh yeah? Okay, my husband is from 18:58 the south so, he really likes grits. 19:00 Okay, he loves grits. Yeah we all love grits, 19:03 yeah. Now, my friend she is more of a 19:06 Danish person. I don't care for the Danish, 19:09 I don't care for the Danish, but the grits. 19:12 But you do what ever you like. 19:13 Yeah you know whatever you're used to at home 19:15 you can try, exactly, that's right. 19:16 Now, now do you make gravy with your mashed 19:18 potatoes or just serve it like this. 19:19 You know, mashed potato would not be 19:22 mashed potatoes, especially at home, 19:24 I think so, because my husband love the mash 19:26 potatoes with the gravy poured over it, 19:28 that's right oh! Yeah, okay. So, but since 19:30 we are doing fish today we're not gonna 19:32 to do the gravy, right, okay, 19:33 but Jill the mashed potatoes and fish. 19:36 Oh! It tastes so good, oh I am sure, 19:38 it tastes so good. I can't wait to try that. 19:40 But also while we doing this, yeah, 19:42 we also want to have a healthy salad, 19:45 that's right, you know something colorful 19:46 not too busy just you know a little salad 19:50 on the side, that's right, because we have the 19:52 green seaweed also, yeah, that's right, 19:54 here we go. So okay, there you go. 19:55 Well let's read our salad recipe, okay. 19:58 For the Cucumber & Tomato salad you need, 20:01 ½ of cucumber. 1 small tomato. 20:05 1 tsp. olive oil and 1/4 tsp. sea salt. 20:12 Well, I like this salad Ozella because 20:13 it's different, yes; most salads are lettuce 20:15 and something, okay, but you are not using 20:17 lettuce, no, so that's pretty cool. 20:19 Not today, we do like I said you know put the 20:21 seaweed in everything we just need a little more 20:24 color with that food okay, that's right. 20:26 And so what's better than the tomato 20:29 and cucumber salad, yeah, okay, that sounds 20:31 really good, yeah, I love salads so. 20:33 Yes I do, I am a vegetable person, 20:34 oh all the way, all the way, yeah, yeah, okay. 20:37 Where how do we make it here, okay. 20:41 First of all we're just gonna diced our 20:44 tomatoes, okay, just cut the little pretty wedges 20:48 just, oh yeah real pretty. Well I should 20:51 have cut the little the top off that, 20:56 if you grow your own tomato you can really 20:57 enjoy that, oh! Mostly I have, yeah, you know 20:59 Jill I do well my husband grow up in, yeah, 21:02 but I cut them, yes there you go it's a team 21:05 effort, you're right. He grows and I cut, 21:08 yes that's right, and by the way viewers 21:10 I did wash my hands again, that's right. 21:14 Okay, that's right oh! It's looks good, 21:15 alright. Now, I do have you know a lot of times 21:18 I have a little chop with the little wedges 21:22 and all, oh! Like when we're catering 21:24 or something like that you want to make 21:26 everything real pretty, that's right, 21:28 not that 3ABN is not important, it's very 21:30 important so, that's right, but we're only do 21:32 on a little small salad, that's right it's not 21:34 a real big one, right, we're not doing a 21:35 wedding or something, exactly, yeah. So, 21:38 and you know Jill this is very filling also, 21:41 oh yeah, cucumber salad, tomato and cucumber 21:44 salad, yeah that's right, and we just build 21:47 the little pretty salad and the salt is just for 21:51 pouring a little bit, the flavor out really, 21:54 yeah absolutely, and you know can pour some 21:58 olive oil, okay, we know that olive oil is very 22:00 good for the heart, yes yeah, okay, 22:02 so and we want to do everything in moderation, 22:05 yes, okay, that's right. So, you can't say well 22:08 olive oil is good for me I'm gonna drink 22:09 a gallon, no, not at all, that's right 22:12 that's right. It's like olive oil and walnuts 22:16 and flakes it's all good for our heart but 22:18 we still want to do in moderation, that's right, 22:20 okay. Now we want to add the little, yeah, 22:23 a little drizzle in that, yeah, oh! Yeah, 22:25 that will be real good it looks good, thank you, 22:28 yeah. Now if you would like to you can add 22:31 a little twist of lemon, okay, but I like it just 22:34 like that, yeah, but viewers if you feel like 22:36 you need to add a little lemon juice feel free 22:40 to do so, yeah there you go, and over the top 22:42 you can sprinkle a little parsley, yeah, that's 22:45 a little you know fresh or dried, that's right, 22:47 okay additional color, yes, yeah, now you have 22:50 a cookbook you have a cookbook? 22:51 Yeah, I do I have a cookbook, you have two 22:53 cookbooks, yes I do, tell us about that, 22:56 okay the first cookbook is Home Made Vegetarian 22:58 okay, it's a nice thing, alright and the second 23:00 one is Ozella's homemade vegetarian nutritious 23:04 and delicious. Now this, the second one is being 23:07 published right now, okay, yeah so, 23:10 it'll be hot off the press, yes, yeah, 23:12 so this will be something that you know people 23:15 can't contact 3ABN you know, that's right, 23:17 and then get a hold of you, yes, 23:18 that's right good. Now what kind of recipes 23:21 do you have in your cookbook there? 23:22 Okay in this, in that cookbook Jill, 23:24 I have something that you called I use a lot 23:29 of the soy whole soy, okay, soy beans I do 23:32 something like the five green soy and five green 23:35 burgers, oh! Fun, okay, okay yeah, I do like 23:39 soy and lentil loaves, oh fun, yeah but now 23:43 let me tell you, you know I think most people 23:44 do the lentil loaves they just add maybe the 23:47 rice and carrots or whatever, but in this loaf 23:51 we have light add a couple of soy beans 23:54 and then we do a little lentils and then 23:56 we ground out the soy beans, oh fun, okay 23:58 and three grains of like kamut. Okay, kamut okay, 24:04 so you're using the different grains, 24:06 you add it all the you putting all that fiber, 24:09 that sounds really good, okay, that sounds 24:10 really good, but once you mix it all up 24:13 and you bake it, you make a gravy over it, 24:15 oh! That sounds good, now I have a recipe, 24:18 yeah, that's from my childhood, it's called 24:21 the sweet potato cobbler, oh! What is sweet 24:24 potato pie but I am not sure the 24:25 sweet potato cobbler but okay, yeah, 24:27 well there was my friend Carol say, she said 24:28 I never had a sweet potatoes cobbler until 24:30 I met you all, but you know what you're gonna 24:32 see that later on the show one of the taping, 24:34 okay you will see that because that was my 24:36 childhood favorite my mom used to make 24:38 that on every Sunday and we enjoyed it 24:40 so much. So you have breakfast foods, 24:43 yes, you have Entrees, yes, you have desserts, 24:45 exactly salads, salads all dressings we just made 24:48 salad right, yep, cheese balls, oh! Cheese balls 24:52 oh! That's pretty awesome, yeah 24:54 and you know what we make it out of the 24:56 whole soy beans, okay, okay very fun. 24:59 And, I think people will really enjoy it, 25:02 that's right, okay we had a good time to do 25:04 that didn't we, yes we do, it was real fun. 25:05 We hope you had as much fun too. 25:07 We'll be back in just a moment we want to show 25:09 that fish with all done all fancy and all the 25:13 other food that we made here today, 25:14 but first we want to give you contact information 25:16 where you can get a hold of us and then we will 25:18 get even touch with Ozella so that you can get 25:21 one of her cookbooks or just talk to her. 25:23 So here is the information that you need. 25:27 We hope you've enjoyed cooking with Ozella. 25:30 Now let's take a moment to review that 25:31 fish dinner recipes. 25:34 For the tofu Seaweed Fillet you will need, 25:36 5 cups. water. 1 tsp. of kelp. 25:40 ½ tsp. of sea salt. 1 tsp. seasoning salt. 25:44 1 tsp. dulse flakes (optional). 25:48 2 lbs. of extra firm tofu. 1½ cup of seaweed. 25:53 For our creamy potatoes you will need, 25:55 4 large potatoes. 2 tbsp. of margarine. 25:59 1½ cups soy milk. 26:02 2 tbsp. chicken style seasoning. 26:05 1 tsp. sea salt or to taste and 1½ tsp. parsley. 26:10 For our Cucumber and Tomato Salad you will need, 26:13 ½ of cucumber. 1 small tomato. 26:16 1 tsp. olive oil and 1/4 tsp. of sea salt. 26:21 If you would like more information 26:23 on how to contact Ozella or if you would 26:26 like to receive today's recipes please 26:29 write to 3ABN, PO Box 220, 26:32 West Frankfort, IL 62896 or you may call 26:38 us at 1-800-752-3226, that number again 26:44 is 1-800-752-3226. Now let's take a look 26:50 at our finished recipes with Ozella. 26:57 Welcome back friends, we're here with our 26:59 delicious dinner and that fish, okay. 27:02 I can't wait to try that, you know 27:04 we had fun today, we did, and I really enjoy 27:08 sharing what God has shared to me 27:11 to the viewers, that's right, that's right 27:13 lets look at what we made here, 27:15 okay alright, we started with that fish, 27:17 okay, our beautiful seaweed filler, 27:21 that's right it looks very good and then 27:22 we had our mashed potatoes, alright 27:23 and then our tomatoes and Cucumber Salad, 27:28 that's right, that's right, okay and addition 27:30 to that Jill we added some green beans 27:32 and what would be dinner without dessert, 27:36 banana bread, banana bread, that's right. 27:39 So, well thank you for coming and sharing 27:42 your heart with our friends at home, 27:43 it was a pleasure, and your talents. 27:45 Praise the Lord, it was fun, that's right, 27:46 praise the Lord. Well, friends, the time comes 27:48 and goes so fast especially when 27:50 we're having fun in the kitchen, yes, 27:51 but until we see you next time we ask that 27:53 you enjoy these recipes that you feed your family 27:56 and your friends and God bless you. 27:58 We will see you next time on Let's Cook Together. |
Revised 2014-12-17