Have you ever
wanted to take a trip to a
00:00:01.98\00:00:02.95
warm, sunny
island, I know I have.
00:00:02.96\00:00:04.55
Today we're
gonna take a trip to an
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Island, the Island of Jamaica.
00:00:06.55\00:00:08.65
Why don't you
come along and join us
00:00:09.06\00:00:10.67
as we cook
Jamaican food for you.
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Hello friends,
and welcome to another
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program of Let's Cook Together.
00:00:46.18\00:00:47.95
I'm your host
Jill Morikone and we
00:00:48.44\00:00:50.01
have an exciting program planned
00:00:50.04\00:00:51.98
for you today at
home full of Jamaican food
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with lots of
flavor. First, I wanna
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introduce you to
my special guest here
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with me in the study
my friend Ozella Head.
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Welcome Ozella, we're
so glad to have you here.
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Thank you I'm so
happy to be here.
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Before we get
cooking Jamaican food,
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tell our friends at
home just a little bit
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about your Made
Whole Ministries.
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How it got started
and what it is and stuff?
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Made Whole
Ministries. Made Whole is like
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twice make us
whole and so the Lord
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always, always
begin with the physical
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before the
spiritual. So the Lord was
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teaching us a lesson
Jill, you know a lot of
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times, you know
when we're in the
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world, we really
don't know so God gives us
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an example in the
Bible. When he asked the
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disciples do we have meat. Yeah.
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You know and the
disciples looked and
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said Lord, all
these people. Right.
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You know how can,
you know we do not
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have food. Absolutely.
But they did not know
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that they have the
provider right there
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with them. That's right.
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So God wanna to
teach a lesson to
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show that he is our
provider in all things.
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Absolutely. So you know the Lord
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provide for us
physical and spiritual. Amen.
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And so he wants to
make us home, so that
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we can ready to
go kingdom with him.
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Amen, that's
right and you know the
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physical makes
gives us clear minds, yes
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then we can hear Jesus voice.
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Exactly, you know
the body cannot do
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anything without the mind.
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So they works hand in hand.
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Oh yeah,
absolutely that's right.
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Now you travel around
and do cooking schools.
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We do cooking schools, we do
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what you call it
was a health expo.
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Fun, tell us about
that? Okay the health expo,
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this is the time
when you have all the
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presenters coming and you have,
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we've had
doctors, nurses, different
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health
professional, they're all there.
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And they always call us
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and ask you know each year.
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Now there was two
years that I did not go
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because we had
other you know plans
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but, obligation and
some stuff right. Yes,
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so she called me,
Sister Monica called
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me and she said
Ozella, I really want
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you to come, you
know and present.
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So we did, we
came and you know did
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some cooking
classes and we met some
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wonderful people
there and Jill, they do
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like juicing there,
oh fun, different things.
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I mean they are set
up you know you do all
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type of, they even
sell the nature health
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products you know, nice yeah.
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So it was fun.
Yeah and now when you
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do your cooking
school, do people get to eat.
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Yes. Wow that's the best part.
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I like that. Oh!
You know what they're
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lined up, yeah to try
and take demonstrations.
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Exactly. Oh that's wonderful.
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But today we are
making Jamaican food.
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Jamaican. Oh! yummy.
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Lets read our
first recipe. Okay.
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For the Jerk
Chicken Breast you need,
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10-12 pieces of
vegetarian chicken
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breast that's been
cooked and seasoned,
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2 tbsp. chicken style seasoning,
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2 tbsp. jerk
seasoning, 1/4 tsp. sea salt,
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1 tbsp. olive
oil. For the Jerk sauce
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you need 1/4 cup
water, 1 tsp. jerk seasoning,
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1 tsp. margarine that's
non-hydrogenated variety,
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½ tsp. chicken style seasoning,
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1 medium onion, cut
into strips and 3 garlic
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cloves that have been chopped.
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Okay this looks fun
we're making chicken.
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Alright. Now you
have been to Jamaica.
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Girl no, I wish.
Oh! But now I have
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friends, okay, you
know tell me so much
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about it and they
tell me Ozella, once you
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go Jamaica, you
don't wanna comeback to,
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but you know I
can dream about it.
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They tell me all the
wonderful things they
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do over there.
That's right, that's right.
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And they said if
you ever wanna get lost,
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get lost in
Jamaica, because you know
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they have all the
types of fresh fruits and
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everything that you can eat.
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Oh! That's pretty
nice. Yeah. You can just sit
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and eat the
fruit and stuff yeah.
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Oh mostly happened, the mango.
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Oh that's nice.
But you know what
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now when we talk
about Jerk Chicken, yeah.
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Okay this is something that's
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called dry chicken
breast, okay, and it's
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made from soy. Oh
fine. Whole soy, yes.
00:05:03.62\00:05:07.00
So you know this
stuff has no taste at all
00:05:07.52\00:05:11.03
can I feel it. Yeah
sure. Now can you make it
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if you, well you
know what now you can use
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gluten, okay, okay.
If you cannot, viewers
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if you cannot get
this, you're gonna always
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use gluten instead
okay, okay, alright so
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the first thing we do
with the jerk, with the
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dry chicken. We put
it in water and just cook
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it until it's tender,
you don't have to season
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anything okay.
Okay, but the steps once
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you get ready to do
the chicken, the Jerk
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chicken that's
when you use the season.
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Okay the first
ingredient is that
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the first set of
ingredients that you read.
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Okay, that was the
first step after the
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chicken is cooked
okay. Alright then the
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second step we're
gonna do now, okay
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we already have it
here in the bowl okay,
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now the first seasons
they're already there.
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Okay you already put them on.
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Right. Okay good.
Now the second we're
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gonna make, this
is for the sauce.
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The Jerk sauce that
was the second page.
00:06:04.99\00:06:06.73
Exactly. Okay good.
00:06:06.76\00:06:07.73
Alright we're gonna
mix our water in there.
00:06:07.74\00:06:09.94
We're gonna add the
jerk seasoning first.
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Okay, now where can our friends
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at home get the Jerk seasoning.
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It's in the grocery store right?
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Grocery store. Okay good. Yeah.
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Good, here we go.
In the grocery store.
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We're gonna add
non-hydrogenated.
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Margarine good.
Add salt, chicken
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style seasoning,
yes, onion and garlic.
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Okay, yeah you just minced it.
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Your right and the
onion, oh yeah. you don't
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have to, I mean we
didn't have the red
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onion, but it doesn't
really matter about the onion.
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Okay, we use purple. Right.
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So either one can work. Exactly.
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Just sauce and onion and we just
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mix the
ingredients together and we're
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gonna coat the
skillet just a little.
00:07:05.51\00:07:07.77
Now we're using
olive oil. I'm trying to
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remember what it said on
the, okay olive oil, okay.
00:07:11.27\00:07:13.20
Well you can use
olive oil or canola.
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Okay, what ever you
like for the flavor.
00:07:15.81\00:07:18.46
Exactly, now you see how
the sauce look thick Jill.
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It is thick. Okay
and it's very smelly.
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Yeah, jerk you
can really smell that.
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Okay, we're gonna
pour it into the skillet.
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And just put all
the liquid out of there.
00:07:37.05\00:07:41.73
Now, your friend
who went to Jamaica
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taught you this
or, no you came up with
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this yourself or?
I came up with myself
00:07:45.27\00:07:47.37
they always
talking about Jamaica and
00:07:47.40\00:07:50.06
I ask about, you
know I always ask them,
00:07:50.09\00:07:51.60
I said tell me
something about some of the
00:07:51.63\00:07:53.18
Jamaican dishes.
Yes. And you know what
00:07:53.21\00:07:55.85
I prayed about this
recipe. So while this is heating
00:07:55.88\00:07:58.99
up, I'm gonna tell you
a little bit about this.
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Yeah okay. I prayed
about this recipe and
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I asked, I said
Lord I wanna do different
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cultures of
recipes, because you know
00:08:05.75\00:08:07.82
you wanna relate to everybody.
00:08:07.85\00:08:09.26
So with this
recipe, I said the chicken
00:08:09.75\00:08:13.04
breast will be a
good thing, because it has
00:08:13.07\00:08:14.51
no flavor dry, no flavor at all.
00:08:14.54\00:08:17.10
So you took it and
then you season it,
00:08:17.13\00:08:18.61
so when I have
seasoning it I said
00:08:18.91\00:08:21.03
wow this tastes
good, but I don't really
00:08:21.06\00:08:23.24
know what Jamaican
taste like. Exactly.
00:08:23.27\00:08:25.97
So I took some to
church and I asked
00:08:26.00\00:08:27.77
some of my Jamaican
friends and I said tell me.
00:08:27.80\00:08:29.50
I said, give me
your honest opinion.
00:08:29.53\00:08:31.03
I said does this
taste like what you're
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accustomed to and
they was like oh wow,
00:08:33.18\00:08:35.63
this is great,
good, the same flavors.
00:08:35.66\00:08:37.90
Wow, and then he was
like you know what he
00:08:38.11\00:08:40.36
said the flavors are
great Ozella, he said,
00:08:40.39\00:08:43.94
now I can stand
a little more heat,
00:08:43.97\00:08:45.27
but I think we're
on the low here, so.
00:08:45.73\00:08:48.76
Okay so its kind f spicy. Yes.
00:08:48.79\00:08:51.77
Yeah Jamaican. Okay
if you like more spicy
00:08:51.80\00:08:53.53
they could add more
jerk sauce. Exactly.
00:08:53.56\00:08:55.00
Okay. but when my
husband I like it just
00:08:55.03\00:08:59.94
like that, because if we
do too much then we're not.
00:08:59.97\00:09:03.21
Yeah I'm not in
the hot sauce so.
00:09:03.24\00:09:04.45
So but we let it you know just.
00:09:05.48\00:09:07.81
Just kind of cook
there. Yeah and let the
00:09:08.89\00:09:10.76
onion salted on.
Okay you want them to
00:09:11.33\00:09:14.52
get kind of a
little bit crisp tender.
00:09:14.55\00:09:16.35
Tender right, but it
really doesn't matter
00:09:16.38\00:09:18.96
you know because
we're gonna put it
00:09:18.99\00:09:20.32
once we sauteed, get
all the flavors mixed in.
00:09:20.35\00:09:23.19
We're gonna saute
it just a little bit,
00:09:23.52\00:09:25.12
it doesn't have to a
lot. Okay. And then we
00:09:25.15\00:09:27.16
can turn this all
and we're gonna pour it
00:09:27.19\00:09:30.17
over our chicken. Alright.
00:09:30.53\00:09:32.47
You know once we
pour it over the chicken.
00:09:35.40\00:09:37.04
Then what do we do? We just go.
00:09:37.75\00:09:39.05
We're gonna mix it all. Good.
00:09:40.79\00:09:42.62
All together, yeah,
now once we get it all
00:09:43.55\00:09:46.72
mixed in here.
What we do is we pour
00:09:46.75\00:09:49.14
it in a casserole
dish and we bake it.
00:09:49.17\00:09:50.66
Oh okay. And so
we gonna pour it in a
00:09:50.69\00:09:54.55
dish, we're gonna
bake it and viewers
00:09:54.58\00:09:57.06
you will see it later on okay.
00:09:57.09\00:09:58.51
How long do we bake it for.
00:09:58.54\00:09:59.65
We bake it for
about 15 or 20 minutes.
00:09:59.68\00:10:01.68
Okay 350, hmm on
350 that's right.
00:10:01.87\00:10:04.18
That's my
favorite temperature 350.
00:10:04.21\00:10:05.75
and you know I have
gas. It depends really
00:10:05.78\00:10:09.21
because you know I
cook with gas, yeah,
00:10:09.24\00:10:11.29
and gas, I love my gas. Yeah.
00:10:11.32\00:10:13.50
The gas oven are
really great. Yeah.
00:10:13.53\00:10:15.18
So whatever you
have, so you just you know.
00:10:15.21\00:10:17.99
If you have
electric that's okay.
00:10:18.02\00:10:19.02
Yes exactly, right,
so viewers again if you
00:10:19.05\00:10:22.84
happy like it
still try to 350 okay.
00:10:22.87\00:10:26.31
For 15 or 25
minutes okay and then we're
00:10:26.65\00:10:31.09
gonna serve this
with peas and rice.
00:10:31.12\00:10:33.83
Oh nice, that sounds good, okay
00:10:34.00\00:10:36.75
That's a little
Jamaican too. Yes.
00:10:36.78\00:10:38.01
But we are not
making the peas and
00:10:38.44\00:10:39.69
rice now, we're
making corn bread.
00:10:39.72\00:10:40.79
Exactly. Good,
okay, okay let's read our
00:10:40.82\00:10:43.48
recipe for that Cornbread.
00:10:43.51\00:10:44.80
For the Southern
Cornbread you will need,
00:10:46.67\00:10:48.87
1 cup cornmeal,
1 cup stoneground
00:10:48.90\00:10:52.50
cornmeal, 2 tbsp. egg replacer,
00:10:52.53\00:10:55.93
1 tbsp. baking
powder, 1 tsp. sea salt,
00:10:56.42\00:11:00.25
1 tbsp. honey,
1 tbsp. sour cream
00:11:00.81\00:11:04.99
that's dairy
free, 2 tbsp. margarine
00:11:05.02\00:11:08.53
the non-hydrogenated variety,
00:11:08.56\00:11:10.87
2 cups soy milk and 2 tbsp. oil.
00:11:11.49\00:11:14.95
Well I don't know
about cornbread being
00:11:16.77\00:11:18.22
Jamaican or not,
because I've never
00:11:18.25\00:11:19.36
been to Jamaica,
but I love cornbread and
00:11:19.39\00:11:21.58
so does my husband Greg.
00:11:21.61\00:11:22.58
It's one of our favorite dishes.
00:11:22.59\00:11:23.66
And I love it too
Jill. But you know the
00:11:23.69\00:11:25.76
reason I'm serving cornbread,
00:11:25.79\00:11:27.26
I wanna show cornbread because
00:11:27.29\00:11:28.68
actually the jerk
chicken, I mean its Jamaican,
00:11:28.83\00:11:32.05
but it's still the
cornbread is Southern,
00:11:32.08\00:11:34.80
Yeah absolutely. So we wanna mix
00:11:34.83\00:11:37.13
Southern with. There
you go. Jamaica okay.
00:11:37.16\00:11:39.76
Yeah absolutely.
Now when you read
00:11:39.79\00:11:41.92
the recipe, yeah,
there were two types of set
00:11:41.95\00:11:44.40
cornmeal and then,
ground, stoneground.
00:11:44.43\00:11:47.47
Stoneground okay.
What's the difference
00:11:47.50\00:11:48.74
between them?
Well, the difference is
00:11:48.77\00:11:50.68
one is very fine and
that was the first one,
00:11:51.02\00:11:53.47
very fine like
flour like. The cornmeal.
00:11:53.65\00:11:56.21
The first one. Okay
and the second one is
00:11:56.60\00:11:58.57
stoneground it's
more of a coarse meal
00:11:58.60\00:12:00.51
and so when you mix
the two together you
00:12:01.27\00:12:03.05
get more fiber.
Yes. And the stoneground,
00:12:03.08\00:12:06.42
it absorbs more of
the liquid once you put it
00:12:06.63\00:12:10.21
in, yeah, so it have
to be pretty liquided
00:12:10.24\00:12:12.37
when you mix it up,
but when you bake it.
00:12:12.40\00:12:15.29
It permeates the whole house.
00:12:16.01\00:12:17.74
Oh yeah, I love
the smell of cornbread
00:12:17.77\00:12:20.22
baking in the oven,
it smells so good yeah.
00:12:20.25\00:12:22.31
So, go ahead. So
when you do that,
00:12:22.34\00:12:25.43
mixing the two
together. You have such a
00:12:26.32\00:12:29.70
wonderful recipe
and remember, we add in
00:12:29.73\00:12:32.35
a little honey to the cornbread.
00:12:32.38\00:12:34.89
That's right. So you
like the sweet and the
00:12:34.92\00:12:36.85
spicy. Oh yeah,
absolutely alright.
00:12:36.88\00:12:38.99
That sounds oh yes, I
can't wait to try this.
00:12:39.02\00:12:42.00
I just wondering if
the stoneground, yes,
00:12:42.47\00:12:45.65
is supposed to have
more fiber and stuff.
00:12:45.68\00:12:47.28
Then why wouldn't
we use all stoneground.
00:12:47.67\00:12:49.30
Well you can
use all stoneground,
00:12:49.72\00:12:52.63
but I like to mix
it because it makes it
00:12:52.66\00:12:55.27
a little, it
balance it out okay.
00:12:55.77\00:12:58.41
Less coarse maybe.
Well coarse but not so
00:12:58.44\00:13:02.86
coarse okay. Okay.
It's kind of like the
00:13:02.89\00:13:04.72
fine flour, yes, okay, alright.
00:13:04.75\00:13:07.12
It's kind of
like the fine flour.
00:13:07.15\00:13:08.22
That's right. But this meal is
00:13:08.25\00:13:09.86
you know its ground
is so fine okay so then
00:13:09.89\00:13:13.07
when you mix the
fine with the coarse you
00:13:13.10\00:13:15.69
have a balance.
Yeah, absolutely,
00:13:15.72\00:13:17.23
that's nice I like that. Yeah.
00:13:17.26\00:13:18.39
And lets see what we do here.
00:13:18.93\00:13:19.90
Okay we're gonna
mix in all our liquid,
00:13:19.91\00:13:22.51
which is our soy
milk. You have the dry
00:13:22.68\00:13:25.77
ingredients in here right okay.
00:13:25.80\00:13:27.09
I mix all the dry ingredients,
00:13:27.12\00:13:28.09
the corn meal right all of them.
00:13:28.10\00:13:29.43
okay if you would
Jill, put this side.
00:13:29.46\00:13:32.51
Add oil, good,
and now earth balance.
00:13:35.61\00:13:42.16
Now I like to use
the non-hydrogenated
00:13:42.19\00:13:45.17
margarine, yes, and
mix it with the oil also.
00:13:46.13\00:13:49.16
It makes the
cornbread taste good also. Yes,
00:13:50.45\00:13:55.41
absolutely. Now
remember we're doing
00:13:55.44\00:13:57.90
Jamaican so we're
gonna add a little
00:13:57.93\00:13:59.44
honey to balance
out the heat. Oh yeah.
00:13:59.47\00:14:02.04
And you know Southern Cornbread,
00:14:03.56\00:14:05.83
you know people
normally put butter
00:14:06.38\00:14:08.06
milk, but we're
gonna use a non-dairy soy,
00:14:08.09\00:14:13.81
okay, sour
cream. Do you want some
00:14:13.84\00:14:16.98
paper towels?
Please, yeah. So is that in
00:14:17.01\00:14:18.88
place of the butter milk. Yes.
00:14:18.91\00:14:21.64
There we go. In the
place of the butter milk.
00:14:22.33\00:14:24.60
Yeah. And so the
sour cream, thank you,
00:14:24.63\00:14:27.58
The sour cream gets
it the same flavor as the
00:14:28.36\00:14:31.41
butter milk,
because you know its kind
00:14:31.44\00:14:32.69
of like sour, okay.
Yeah. And we're gonna mix
00:14:32.72\00:14:36.97
all of these
ingredients together.
00:14:37.00\00:14:39.48
Now you can't make corn muffins.
00:14:40.38\00:14:41.94
Oh yeah that sounds
good. I like corn muffins.
00:14:42.20\00:14:44.24
But now again we're
doing a cross between
00:14:44.27\00:14:47.64
Jamaican and
Southern. Yes, yes. So normally
00:14:47.67\00:14:50.13
we would bake this
in a cast iron skillet.
00:14:50.16\00:14:52.05
Oh yeah. And we
bake it for on 350 to
00:14:52.08\00:14:56.22
375 for about 30
to 35 minutes, okay,
00:14:56.25\00:14:59.96
and once it's brown
on the, golden brown
00:15:00.65\00:15:04.32
on the top, that's
right, that's right.
00:15:04.35\00:15:06.29
It's golden
brown on the top. Yeah.
00:15:06.80\00:15:08.06
Then we, we gonna
show some Southern
00:15:08.59\00:15:12.29
colors ourselves.
Yes. Now in Jamaican
00:15:12.32\00:15:14.51
Jill you know
that they serve some
00:15:14.54\00:15:16.55
called Callaloo
similar to coral grains.
00:15:16.58\00:15:19.35
Callaloo?
Callaloo. Okay. But we're not
00:15:19.52\00:15:22.96
gonna do the
Callaloo we're gonna show the
00:15:22.99\00:15:25.13
viewers later on
about coral, Southern coral
00:15:25.16\00:15:28.70
grains okay. Okay
we will show it with
00:15:28.73\00:15:29.97
the final
products. Yes. We'll do our
00:15:30.00\00:15:31.23
final products.
You need to see them,
00:15:31.26\00:15:32.52
our complete meal
here. Right but also now
00:15:32.55\00:15:35.07
we're gonna comeback
to Southern again and
00:15:35.10\00:15:37.46
we're gonna show
the viewers something
00:15:37.49\00:15:40.30
called Sweet Potato
Cobbler later on okay.
00:15:40.33\00:15:43.78
Oh that's pretty
interesting, so yeah.
00:15:43.81\00:15:45.98
This was one of my
childhood favorites.
00:15:46.01\00:15:47.57
Because I've had
sweet potato pie,
00:15:47.60\00:15:48.87
but I have never
heard of Sweet Potato
00:15:49.41\00:15:50.70
Cobbler. Well let me
tell you Sweet Potato
00:15:50.73\00:15:52.98
Cobbler and you
want to try this.
00:15:53.15\00:15:55.39
What's the
difference between the pie and
00:15:57.32\00:15:58.54
cobbler? Okay,
now let me tell you
00:15:58.57\00:16:00.66
when we were growing up,
00:16:00.69\00:16:01.71
we always say a
Sweet Potato pie but
00:16:01.94\00:16:03.92
a pie, you know
we were taught in the
00:16:03.95\00:16:05.31
school you cut it
okay, but we always
00:16:05.34\00:16:08.63
called the Sweet
Potato Cobbler a pie,
00:16:08.66\00:16:10.87
but actually it's a
cobbler, because the
00:16:10.90\00:16:12.71
cobbler you're gonna
put across the over the top.
00:16:12.74\00:16:15.76
Okay, okay. Or you
gonna put corms on it.
00:16:15.79\00:16:19.03
Now I'm gonna show two. Oh fun.
00:16:19.06\00:16:21.22
I'm gonna show two.
You can do one or the
00:16:21.25\00:16:23.50
other. Okay. But
this one was my mom's
00:16:23.53\00:16:25.83
own recipe okay
and let me tell you
00:16:25.86\00:16:28.47
something about her
Sweet Potato pie now.
00:16:28.50\00:16:30.56
Normally when you
make a Sweet Potato
00:16:31.53\00:16:32.70
Pie you know you
mash the potatoes and
00:16:32.73\00:16:34.80
this, you know putting all the
00:16:34.83\00:16:35.95
seasonings and
stuff, absolutely right.
00:16:35.98\00:16:37.04
But when you mix
the Sweet Potatoes with
00:16:37.07\00:16:39.25
the butternut
squash you have such a
00:16:39.28\00:16:42.81
wonderful pie, I'm telling you.
00:16:42.84\00:16:45.03
Yeah absolutely.
Now also Southern,
00:16:45.06\00:16:48.48
my mom would always make coconut
00:16:48.86\00:16:51.91
sweet potato pie.
You mix the coconut in,
00:16:52.53\00:16:54.71
oh dear. Oh coconut
pieces or coconut milk.
00:16:55.12\00:16:56.85
No coconut. The real coconut.
00:16:56.88\00:16:59.33
Yeah, grated
coconut you mix it in with
00:16:59.36\00:17:01.55
sweet potato, girl you
will have something good.
00:17:01.58\00:17:03.45
Oh that sounds good.
That sounds fantastic
00:17:03.48\00:17:06.93
wow, okay, now
you have some of these
00:17:06.96\00:17:08.39
recipes in your
cookbook? Yes. Yeah what's
00:17:08.42\00:17:10.65
your cookbook
called? It's called Ozella
00:17:10.68\00:17:12.96
vegetarian cooking nutritious
00:17:12.99\00:17:14.89
and delicious
yeah. Oh! That's nice.
00:17:14.92\00:17:16.76
Now you have two of
them that's the name
00:17:16.79\00:17:18.25
of your second.
That's the name of second,
00:17:18.28\00:17:19.73
but the first one
is Homemade Vegetarian.
00:17:20.04\00:17:22.19
Homemade
Vegetarian. So, the sweet potato
00:17:22.47\00:17:25.26
cobblers in there.
The sweet potato cobblers
00:17:25.29\00:17:27.20
in the second
one. In the second one.
00:17:27.23\00:17:28.29
Yes. That's nice
and for our friends at
00:17:28.32\00:17:30.98
home at the end of
the program here we'll
00:17:31.01\00:17:32.54
give you the
address you can contact us
00:17:32.57\00:17:34.07
and then we'll get
you in touch with Ozella.
00:17:34.10\00:17:35.60
If you want one
of those cookbooks.
00:17:35.91\00:17:37.20
And I want one
of those cookbooks.
00:17:37.23\00:17:38.63
Okay. Now does this
have to go in the pan.
00:17:38.66\00:17:40.12
Yes, we got to
put this in the pan.
00:17:40.42\00:17:42.02
And then lets go,
read our recipe for, okay
00:17:42.05\00:17:44.53
sweet potato
cobblers. Oh yeah. Oh, it looks
00:17:45.07\00:17:47.98
good. You said we
bake it what temperature?
00:17:48.01\00:17:50.58
350, okay, about 30
to 35 minutes, okay.
00:17:51.21\00:17:55.65
And, it smells good.
It smells good already.
00:17:57.01\00:17:59.83
Doesn't it, I
can smell that, yeah.
00:17:59.86\00:18:02.88
Okay, that's right
and at the end of the
00:18:04.10\00:18:05.79
program we'll get to
see what it looks like
00:18:05.82\00:18:07.10
all baked, but now
we're gonna go read
00:18:07.13\00:18:09.03
our recipe for the
sweet potato cobbler.
00:18:09.06\00:18:10.94
For that you need 3
large sweet potatoes
00:18:12.71\00:18:14.76
diced, 1 ½ cup
of water, 1 ½ cup of
00:18:14.79\00:18:19.16
natural cane
sugar, 3 tbsp. margarine,
00:18:19.19\00:18:23.07
1 tbsp. pineapple flavoring,
00:18:23.74\00:18:25.96
1 tbsp. butter flavoring,
1 tbsp. vanilla flavoring,
00:18:26.65\00:18:31.78
½ tsp. coriander & cardamon,
00:18:32.53\00:18:35.48
1/4 tsp.
cinnamon, 1/4 tsp. nutmeg,
00:18:36.28\00:18:40.07
and 2 tbsp. cornstarch & water.
00:18:40.60\00:18:43.18
Alright, we're here with
our sweet potato cobbler.
00:18:45.30\00:18:47.66
Southern style.
That's right. Now okay,
00:18:48.19\00:18:50.16
now Jill with the
sweet potato cobbler
00:18:51.22\00:18:53.14
like I said this is a
childhood favorite okay.
00:18:53.99\00:18:57.13
Yeah. And what you
do, we already have
00:18:57.16\00:18:59.62
our potatoes in the
pot, okay, and they're
00:18:59.65\00:19:01.16
they're cooking
basically, you know
00:19:01.19\00:19:02.43
they're red,
because you let them cook
00:19:02.46\00:19:03.75
until tender
okay. Now you peel them
00:19:03.78\00:19:05.89
and like steam
them on the stove.
00:19:05.92\00:19:08.24
Exactly. Okay.
Okay and we have all our
00:19:08.27\00:19:10.64
ingredients here that
we're gonna add in there.
00:19:10.67\00:19:12.46
We're gonna add
our cup and half of
00:19:12.89\00:19:14.29
Florida crystals.
Okay now Florida crystals
00:19:15.73\00:19:18.00
you can get that
in the grocery store.
00:19:18.03\00:19:20.16
Regular grocery store okay.
00:19:20.19\00:19:21.43
Thanks, for
everything you see here,
00:19:22.07\00:19:23.54
you get it in a
regular grocery store.
00:19:23.78\00:19:25.25
That's a good thing.
Okay. Easily accessible.
00:19:25.28\00:19:27.46
Exactly we're gonna add our
00:19:27.49\00:19:29.02
non-hydrogenated margarine.
00:19:29.72\00:19:31.49
Now if you're
looking for non-hydrogenated
00:19:33.92\00:19:35.75
margarine can you read on the
00:19:35.78\00:19:36.83
ingredients would it
say non-hydrogenated.
00:19:36.86\00:19:38.87
Yes, it will.
Okay, okay. It will say
00:19:38.90\00:19:40.58
non-hydrogenated.
Okay. But you know
00:19:41.11\00:19:43.55
a lot of time,
this misleading too
00:19:43.58\00:19:44.99
because I once said
the non-hydrogenated,
00:19:45.02\00:19:48.88
okay, but like
recipes like for your breads
00:19:48.91\00:19:51.32
and different
things you have really be a
00:19:51.35\00:19:53.57
label reader because
really, yes we've been
00:19:54.33\00:19:57.54
looking to store
some ingredients that was,
00:19:57.57\00:20:00.54
what was the, the nutmeg.
00:20:03.48\00:20:04.92
That was the
nutmeg and the cinnamon
00:20:04.95\00:20:06.13
and, exactly, okay.
Okay and this is the
00:20:06.16\00:20:08.26
flavoring,
alright, because you know as
00:20:08.29\00:20:10.65
we were saying
about the hydrogenating
00:20:10.68\00:20:12.14
yeah. Yeah. They
say non-hydrogenated,
00:20:13.02\00:20:15.95
but when you read
the ingredients, yes,
00:20:15.98\00:20:17.67
something totally
different and I mean
00:20:18.05\00:20:20.40
you really have to
be carefully about that.
00:20:20.43\00:20:21.92
Be a label
reader. Yes. Yeah, that's
00:20:21.95\00:20:23.82
right. Okay,
alright, now this is beginning
00:20:23.85\00:20:28.09
to you know. Now you have some
00:20:28.12\00:20:30.66
water left in
there. Okay. Where we're
00:20:30.69\00:20:32.51
gonna leave the water in it.
00:20:32.54\00:20:33.67
You want the
water. Yeah because we
00:20:33.70\00:20:35.26
want to make
sure that the potatoes
00:20:35.29\00:20:40.15
have enough to
you know when we're
00:20:40.81\00:20:42.45
mixing the
cornstarch, yeah, they thicken.
00:20:42.58\00:20:45.06
Absolutely, how
do you know how much
00:20:45.48\00:20:48.28
water they have in
there. Basically you're gonna
00:20:48.31\00:20:50.87
put maybe a cup, okay, because
00:20:50.90\00:20:52.83
potatoes have
water also. Yes, right.
00:20:52.86\00:20:55.12
And so once you
put the potatoes in,
00:20:55.15\00:20:57.06
you start to cook
it and we add the sugar
00:20:57.09\00:20:59.17
to it, yes, it
draws the water out okay,
00:20:59.20\00:21:01.65
so now we're
gonna mix our cornstarch
00:21:02.20\00:21:05.10
and water.
We're making a slurry.
00:21:05.13\00:21:06.73
Yes, okay. So we
just mix it you know
00:21:06.89\00:21:10.94
make sure you get
enough water to mix
00:21:11.41\00:21:12.72
all the
cornstarch. Yes. But ought to
00:21:12.75\00:21:14.52
play with it.
Because on the recipe I was,
00:21:14.55\00:21:16.69
I was asking
Ozella it says 2 tbsp.
00:21:16.72\00:21:18.76
cornstarch and then
the water you just add
00:21:19.05\00:21:20.62
just enough what
you need to just mix it.
00:21:20.65\00:21:22.16
Exactly. Okay. So
we just gonna mix it up
00:21:22.19\00:21:24.79
until we get it all dissolved.
00:21:24.82\00:21:26.52
Just keep adding
a little bit more.
00:21:26.55\00:21:27.89
And once we get it
all dissolved we just add
00:21:29.59\00:21:31.66
it to the pot, yes,
and let it kind of thicken.
00:21:31.69\00:21:34.24
Because that's
your thickener. Yes.
00:21:34.39\00:21:35.96
And once it thickens
its ready to pour into
00:21:36.93\00:21:39.92
your casserole dish
or whatever paying your,
00:21:39.95\00:21:43.32
you know bake it
okay. And that should
00:21:43.35\00:21:47.83
bake it in just a moment.
00:21:47.86\00:21:49.52
Very nice. Oh it already began.
00:21:49.55\00:21:52.48
Yes, isn't that
nice. I love vegetables.
00:21:53.03\00:21:55.81
Oh I'm such a vegetable person.
00:21:55.84\00:21:58.00
I just love you
know salad or any kind of
00:21:58.03\00:22:00.06
vegetable eating, so
this is really nice with
00:22:00.09\00:22:02.19
the sweet
potatoes. Well you know what
00:22:02.22\00:22:03.75
I love anything,
basically. And when it comes to
00:22:03.78\00:22:08.32
food, healthy food
I really love food.
00:22:08.35\00:22:10.67
Yeah. I'm a food
person, I'm a people
00:22:10.70\00:22:12.49
person and I love,
I really love food so
00:22:12.52\00:22:14.90
you know with
this recipe you know
00:22:15.24\00:22:17.87
when I like to
invite people over. Yes.
00:22:17.90\00:22:19.82
And you know we sit down and we
00:22:19.99\00:22:21.30
fellowship, you know
with the Lord and just
00:22:21.33\00:22:23.67
enjoy each others company and
00:22:23.70\00:22:25.37
knowing that you
know we have people
00:22:25.40\00:22:27.65
that really enjoy
healthy cooking and
00:22:27.68\00:22:30.35
perhaps there's one
thing that really thrills
00:22:30.38\00:22:32.50
my heart to know
that when God gave
00:22:32.53\00:22:35.16
us recipes like
this you know we can
00:22:35.19\00:22:37.34
share them and
people are amazed and you
00:22:37.37\00:22:39.95
know what I want
viewers, I want you
00:22:39.98\00:22:41.68
all to know that
this is God's blessing.
00:22:41.71\00:22:44.96
Ozella is not the
one. Yeah. I know who my
00:22:45.56\00:22:49.00
helper is, yeah
that's right, and it's the
00:22:49.03\00:22:50.60
Lord. Amen that's
right, that's right.
00:22:50.63\00:22:53.22
Everything we do
is because of God.
00:22:53.25\00:22:54.65
Exactly. You know
its not because of us or
00:22:54.68\00:22:56.69
who we are or anything you know.
00:22:56.72\00:22:58.03
God is the one
who made us, amen, and
00:22:58.44\00:22:59.67
God is the one who
knows what food will
00:22:59.70\00:23:01.62
make us feel good
and yeah he made our
00:23:01.65\00:23:04.29
taste buds, yes, so
that encourages me too,
00:23:04.32\00:23:06.28
you know if
you're having a hard time
00:23:06.31\00:23:07.44
and struggling
you know with changing
00:23:07.47\00:23:09.01
your diet and you
think oh its really
00:23:09.04\00:23:10.45
hard and I just can't
do this, but keep at it
00:23:10.48\00:23:12.74
because God will
help you, exactly.
00:23:12.77\00:23:14.66
Absolutely, I know
because he helped me.
00:23:14.69\00:23:16.42
That's right. Okay, yeah okay.
00:23:18.88\00:23:21.45
Now, is it
starting to thicken. Yeah.
00:23:21.92\00:23:23.50
Oh I can see it.
Beginning to thicken.
00:23:23.53\00:23:26.24
Yeah very good. So, but you know
00:23:26.43\00:23:28.27
I want the viewers to
get the general idea of this.
00:23:28.30\00:23:31.04
You know once it
thicken all the way,
00:23:31.07\00:23:32.95
yes, then we pour into our pot.
00:23:32.98\00:23:36.39
Our casserole dish, good, okay.
00:23:36.97\00:23:39.10
Yeah just bring it over
little bit. There we go.
00:23:39.58\00:23:42.66
Now this casserole
dish maybe a little,
00:23:43.46\00:23:45.30
if you take the
spoon. And just kind of.
00:23:45.33\00:23:48.04
Now normally it
would be a little bit
00:23:50.04\00:23:51.14
thicker than
the. Yeah it will be.
00:23:51.17\00:23:52.49
Because of the
time. Exactly and once you
00:23:53.75\00:23:55.44
put it in the oven you
will see it will thicken up.
00:23:55.47\00:23:57.12
Good. It really thicken up.
00:23:57.25\00:24:00.34
There you go. Okay,
now at this particular
00:24:00.37\00:24:02.56
point of time.
Let's put our corm
00:24:02.59\00:24:04.32
topping on real
fast, because we're almost
00:24:04.35\00:24:05.86
out of time, okay
alright. Go ahead and
00:24:05.89\00:24:08.77
put that in, you know
we just wanna put that
00:24:08.80\00:24:10.40
and wash my hand.
Oh fun, yeah she did.
00:24:10.43\00:24:12.21
And this is the
general idea that you put the
00:24:13.61\00:24:16.46
topping over it.
Okay. Yeah also viewers
00:24:16.49\00:24:19.72
you can roll out a pack roast.
00:24:19.75\00:24:22.07
Okay and put
that. And top it, yes.
00:24:22.10\00:24:23.90
And then Jill at
the last minute you
00:24:24.30\00:24:26.79
wanna sprinkle just a
tad little bit of sugar,
00:24:26.82\00:24:30.60
okay, and probably a
little cinnamon on the top.
00:24:30.63\00:24:34.15
And you bake it
at what temperature?
00:24:34.59\00:24:35.73
375. 375 for how long?
About 20 to 35 minutes.
00:24:35.76\00:24:41.08
Okay good. Well in
just a moment friends
00:24:41.11\00:24:43.40
we will back we
wanna show you this
00:24:43.43\00:24:45.09
final peach
cobbler and all the other
00:24:45.12\00:24:46.66
dishes that we
made. Sweet potato.
00:24:46.69\00:24:48.21
Sweet potato.
Why did I say peach,
00:24:48.57\00:24:50.12
because I'm
thinking peach I don't know
00:24:50.15\00:24:51.46
any ways, but first
we wanna give you the
00:24:51.49\00:24:54.48
address, so you can
contact us and we will
00:24:54.51\00:24:56.10
get you touch with
Ozella. We will be right back.
00:24:56.13\00:24:58.24
We hope you have
enjoyed cooking with
00:25:00.47\00:25:01.94
Ozella, now lets
take a moment to review
00:25:01.97\00:25:04.31
the Jamaican and
Southern style recipes.
00:25:04.34\00:25:06.56
For the Jerk
Chicken Breast you will need
00:25:07.05\00:25:09.31
10-12 pieces of
vegetarian chicken breasts,
00:25:09.45\00:25:12.06
2 tbsp. chicken style
seasoning, 2 tbsp. jerk
00:25:12.58\00:25:16.82
seasoning, 1/4 tsp. sea
salt, 1 tbsp. of olive oil.
00:25:16.85\00:25:21.67
For the Jerk sauce
you need 1/4 cup water,
00:25:22.36\00:25:25.89
1 tsp. jerk
seasoning, 1 tsp. margarine,
00:25:26.36\00:25:30.38
½ tsp. chicken style seasoning,
00:25:30.89\00:25:33.42
1 medium onion, cut
into strips, 3 garlic cloves.
00:25:34.04\00:25:38.86
For the Southern
Cornbread you will need,
00:25:39.47\00:25:41.42
1 cup of cornmeal,
1 cup of stoneground
00:25:41.45\00:25:44.82
cornmeal, 2 tbsp. egg replacer,
00:25:44.85\00:25:47.94
1 tbsp. baking
powder, 1 tsp. sea salt,
00:25:48.42\00:25:52.62
1 tbsp. honey, 1
tbsp. dairy- free sour cream
00:25:53.01\00:25:58.22
2 tbsp. margarine, 2 cup
soy milk and 2 tbsp. oil.
00:25:58.97\00:26:05.21
For our Sweet Potato
Cobbler you will need,
00:26:06.09\00:26:08.58
3 large sweet
potatoes diced, 1 ½ cup of
00:26:08.99\00:26:12.63
water, 1 ½ cup of
natural cane sugar,
00:26:12.66\00:26:15.97
3 tbsp.
margarine, 1 tbsp. pineapple
00:26:16.55\00:26:20.68
flavoring, 1
tbsp. butter flavoring,
00:26:20.71\00:26:23.83
1 tbsp. vanilla
flavoring, ½ tsp. coriander
00:26:24.37\00:26:29.01
& cardamon, 1/4
tsp. cinnamon, 1/4 tsp.
00:26:29.04\00:26:34.61
nutmeg, 2 tbsp.
cornstarch & water.
00:26:34.64\00:26:38.04
If you would like
information on how to
00:26:38.74\00:26:40.78
contact Ozella, or
if you would like to
00:26:40.81\00:26:43.70
receive today's
recipes please write to
00:26:43.73\00:26:46.91
3ABN, PO Box
220, West Frankfort,
00:26:46.94\00:26:50.98
Illinois, 62896 or you
may call us at 1-800-752-3226.
00:26:51.01\00:26:58.80
Welcome back
friends we're here with our
00:27:00.45\00:27:02.08
delicious spread
of Jamaican Southern
00:27:02.11\00:27:03.87
food. Okay. Let's
look at what we have made
00:27:03.90\00:27:05.93
today. Okay first
we started off with the
00:27:05.96\00:27:08.54
Jerk Chicken, that's
right, it looks so good
00:27:08.89\00:27:11.15
and then the
Cornbread. And then our Southern
00:27:11.64\00:27:13.76
Cornbread. Oh
yeah. And then we have
00:27:13.79\00:27:17.50
our dishes that are
linked with the collards.
00:27:17.53\00:27:19.44
Southern
collards okay and also we
00:27:19.73\00:27:22.48
want to add the rolls.
Yes the rolls, but also
00:27:22.51\00:27:25.90
the rice, peas and
rice Jamaican style.
00:27:26.35\00:27:28.63
Jamaican style good.
And then the cobbler.
00:27:28.66\00:27:30.87
Yes remember
before we did the topping
00:27:31.27\00:27:34.25
one, we want to
topping also we show
00:27:34.28\00:27:36.39
the crust. The
crust and you have the
00:27:36.42\00:27:38.22
corm topping you
have both of them.
00:27:38.25\00:27:39.22
Alright. Oh well
thank you for coming
00:27:39.25\00:27:41.12
Ozella and for
sharing your talents with our
00:27:41.15\00:27:42.99
friends that are at home.
We had a really good time.
00:27:43.02\00:27:44.45
I'm so glad to
share them. That's right.
00:27:44.48\00:27:46.80
Alright. Well we
hope friends you had as
00:27:46.83\00:27:48.65
much fun as we had
fun here in the kitchen
00:27:48.68\00:27:50.61
cooking Jamaican
Southern food for you.
00:27:50.64\00:27:52.30
We hope that you
take this recipes that you
00:27:52.66\00:27:54.35
share them with
your family with your
00:27:54.38\00:27:55.54
friends for a get
together and we will
00:27:55.57\00:27:57.90
see you next time
on Let's Cook Together.
00:27:57.93\00:28:00.43