Today we're gonna travel to a
00:00:01.98\00:00:02.95
Mediterranean
Country, Italy, Greece
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some of those countries.
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Why don't you come along with
00:00:05.65\00:00:07.33
and join us as we prepare
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for you Mediterranean food.
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Hello friends and
welcome to another
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program of Let's Cook Together.
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I'm your host Jill
Morikone and we have
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a special guest,
a special friend of
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mine here with me in the studio.
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She's gonna
present to us Mediterranean
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food and she
just fairly recently
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got back from Italy
so she is authentic here.
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I want to introduce
you to my special guest,
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her name is Marie McCalla.
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Welcome Marie, we're so glad
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to have you here. Thank you,
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it's so good to be back. Hey,
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you know it's
been several years.
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It has been. You
were here a couple
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of years ago,
right, sharing with our
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friends different
recipes and I still
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remember some
of those, that food
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I still remember
how good it tasted.
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Well thank you so
much. Yes, I just enjoy
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cooking you
know, it's an art, yes,
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it's something
that relaxes me when
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I'm in the kitchen oh, so that's
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you know, and
also it has a benefit
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of you know
everyone else is enjoying
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it so,
absolutely. It's ministry for
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other people,
it's ministry for other
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people, that's
right, and I just love to
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have the reputation of cooking.
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Oh! That's special,
yeah, now you're all
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the way from
California? Yes, yes,
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what part?
Southern, near Redlands,
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okay, yeah, Oh! Awesome. So you
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made the long
trip out here, we're so
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glad, yes, yes I
did. And I love coming
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to 3ABN, yes,
because it just, it feels
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like there is a
holy present here and
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I really am blessed when I come.
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Praise God,
we're blessed to have
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you here. Now tell us before we
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get cooking our
Mediterranean food,
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just a little bit
about, you've been
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cooking a long time or? Well you
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know Jill, I've
been cooking for years,
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okay, but I
think that as time goes
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you get more accomplished and
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you begin to say
well, I think I can
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do this or this or
this but yes I've been
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cooking at work,
okay, office staff
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meetings and so
forth, yes, and you
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know fundraisers and
I just enjoy cooking,
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that's right.
Oh! Now when did you
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get interested
in healthy cooking?
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I've always been interested
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in healthy cooking,
oh you have, okay, yes,
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my mother raised us
in a very healthy diet.
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Oh, so praise
God you had this from
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a young child
oh, I had from young
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child yes, yes and so you know,
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but I think as
you get older and you
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mature more you
really realize the
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benefits of eating
healthy, absolutely,
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and so, yeah,
I've always enjoy it,
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oh that's fun, cooking
healthy. Because, it's,
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it's so colorful, if
I don't have at least
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five colors on my
plate I don't feel like
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I've accomplish
what I need to do,
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that's sure. Now
you and your husband
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recently went to Italy.
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Actually it was
France, oh France okay,
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it wasn't
Italy, yeah actually it
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was France
yeah, fun. So you just
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got back from
Europe, and yeah, yeah.
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And so, you know
learned some tips, yes,
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some presentations
and so forth, yeah, yeah.
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And it's really fun
to take a dish that's
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not vegetarian
and create something
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out of that. Fun,
fun yeah, so that's
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what I've tried to
do for these program,
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good, that's
good, well we're gonna
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be reading our
first recipe for our first
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Mediterranean dish here and
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lets read that recipe, okay.
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For the Pumpkin
Salad with Mint you need,
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½ c. olive oil 2 lbs. pumpkin or
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butternut squash ½
c. chopped fresh mint
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1/4 cm lemon juice 1/4 c. honey
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1/4 c. chopped pecans which is
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optional
(optional) 1/4 tsp. cinnamon
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1/4 tsp. salt.
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Okay that looks
fun. Yes, and what
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we do Jill, I like
that, is we're just
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gonna heat up the pan, okay, and
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put our olive oil in
here, yes and this is
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always pure,
yes, because we don't
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really heat it
that much so that it
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wouldn't you know,
yeah, break down, yes.
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And, and I like I
think pure olive oil that's
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kind of the
staple of Mediterranean
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food it seems like,
it really, it really is.
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It gives it such a
good flavor, yes, and
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what we do is we
just take these actually
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this is butternut
squash, okay, because
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pumpkin is only in
season in October, yes,
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and so, but this
is wonderful as well.
00:05:01.88\00:05:04.80
And we just
lightly golden brown it,
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because you
know there is quite a
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lot of sugar,
natural sugar in the squash,
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oh yeah
absolutely, and so it browns
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very nicely.
And, it cooks through
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because about a
half, four minutes on
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each side, okay,
and, and it makes quite a
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nice recipe and you
know the thing about
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this you know in
Mediterranean they
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use a lot of mint
and things and it's
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just so fresh tasting, yes. So,
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I just, people
have loved this, and
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I like that Marie
because you can grow
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it in your garden, yes you can,
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you know what I mean it's just,
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I mean you can
just grow from there,
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exactly in fact I
have some growing,
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do you really, you
got it, right now yes,
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oh that's
special. Right now but,
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we have to be
careful because mind
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will take over
your whole garden,
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yes, yes. So, I
think perhaps I can't get
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all of that in
there, okay, but anyway
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we'll just let
this pan warm up a
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little bit, okay. So
you want them in a full,
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I was just
looking at that, you want
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them just one
layer you don't want
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two layers, right,
okay. So that, as they
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brown then we
just turn them over and
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when we we've
accomplished that we
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take them back out
of the pan, okay, put
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them on a plate
and the remaining
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ingredients which is
the fresh lemon juice,
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yes, the fresh,
freshly squeezed and
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honey, oh good, and the salt and
00:06:31.87\00:06:35.87
cinnamon, yes,
and we just kind of
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caramelize it
and then pour it over
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the squash, yes,
and then just garnish
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with the mint,
oh that sounds nice,
00:06:47.18\00:06:49.24
and so it really
works well, that's right,
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and you know this
will take a little
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while but, okay, that's the
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general idea, yes, that's nice.
00:06:56.67\00:07:00.07
Now, you do, you
do just did a benefit
00:07:00.08\00:07:02.74
dinner you were telling me.
00:07:02.75\00:07:04.08
I did a benefit
dinner yes and it was
00:07:04.09\00:07:05.88
an evening in Paris, oh fun, and
00:07:05.89\00:07:08.71
everyone just
loved it and it was
00:07:08.72\00:07:11.70
quite an affair,
black tie, oh real
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dress up, a real
dress up, we had waiters
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and, and you
had black and white,
00:07:21.45\00:07:24.89
it was a black and
white table cloths,
00:07:24.90\00:07:26.57
black table clothes with white
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napkins and
everything was decorated
00:07:27.56\00:07:29.42
with little tiny
lights and, very nice,
00:07:29.43\00:07:33.31
white flowers
and so everyone had
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a wonderful time, yes, and they
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loved the food, yes. Now did you
00:07:39.44\00:07:42.12
fix any of these recipes we are
00:07:42.13\00:07:43.26
doing today, I did
not, okay, I fixed an
00:07:43.27\00:07:46.00
eggplant dish, oh
fun that sounds nice,
00:07:46.01\00:07:48.52
it was lovely
because it was teared,
00:07:48.53\00:07:52.00
I did eggplant you know cut it
00:07:52.01\00:07:56.35
circular like that,
like that breaded it,
00:07:56.36\00:07:58.45
so forth and then
I did veggie burger,
00:07:58.46\00:08:03.24
okay, loaf, yes,
which then you also
00:08:03.25\00:08:05.68
cut round and put it on top and
00:08:05.69\00:08:08.31
then a mount of smashed potatoes
00:08:08.32\00:08:11.74
on the top, oh that sounds good
00:08:11.75\00:08:13.53
oh yeah it makes, me hungry,
00:08:13.54\00:08:15.44
with zucchini and then drizzled
00:08:15.45\00:08:17.10
around tomatoes
and so forth anyway
00:08:17.11\00:08:18.38
it turned out
really really well,
00:08:18.39\00:08:20.05
nice oh that sounds good.
00:08:20.06\00:08:21.37
So, as you can
see they're already
00:08:21.38\00:08:22.48
cooking, oh yeah I can see that,
00:08:22.49\00:08:23.55
so then you would normally wait,
00:08:23.56\00:08:25.16
if you're at home you'd wait for
00:08:25.17\00:08:26.35
five minutes you
said, if I were at
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home I would do these about four
00:08:28.04\00:08:29.37
minutes on each side, okay, but
00:08:29.38\00:08:31.02
since, we're on
TV time, we're on TV
00:08:31.03\00:08:33.71
time what we can
do is we can take
00:08:33.72\00:08:36.28
these out, and we
can flip them early okay,
00:08:36.29\00:08:38.20
yeah because, there you go,
00:08:38.21\00:08:40.33
I know our viewers
will cook them fully.
00:08:40.34\00:08:43.53
So you cooked them a little bit
00:08:43.54\00:08:45.20
longer than this, we cook them,
00:08:45.21\00:08:46.18
although you
know it's amazing that
00:08:46.19\00:08:48.53
these soften up
really quickly and
00:08:48.54\00:08:51.34
I'm anxious to
try this with pumpkin
00:08:51.35\00:08:55.11
as well. Yes,
pumpkin might be just
00:08:55.12\00:08:57.54
a little deeper
color, right, but
00:08:57.55\00:08:59.91
butternut squash
is awfully good, yeah,
00:08:59.92\00:09:02.59
do you want me to
hold this for you,
00:09:02.60\00:09:03.95
are you okay. So, yeah that
00:09:03.96\00:09:05.26
would be great
Jill, there you go,
00:09:05.27\00:09:06.40
thank you. And so, yeah,
00:09:06.41\00:09:09.40
it's a nice color, I love squash
00:09:09.41\00:09:11.59
I do too and it's,
I'm such a squash person,
00:09:11.60\00:09:14.57
so high in vitamin C, yes, and
00:09:14.58\00:09:17.26
it has fiber too,
aha, absolutely, yeah,
00:09:17.27\00:09:21.21
we need to get this out of here,
00:09:21.22\00:09:23.94
it's cooking, once
squash at a time here,
00:09:23.95\00:09:27.90
that's right.
But anyway it already
00:09:27.91\00:09:30.66
looks beautiful, oh
yeah, and as it heats
00:09:30.67\00:09:34.89
up and cooks
the sugars, oh yeah,
00:09:34.90\00:09:38.02
come out of it and then it just,
00:09:38.03\00:09:39.68
it almost looks
grilled, it does you
00:09:39.69\00:09:42.03
know I was thinking that,
00:09:42.04\00:09:43.05
when the sugars come out and it
00:09:43.06\00:09:44.81
starts browning
and it looks like
00:09:44.82\00:09:46.44
you've done it on
a grill, yeah. Okay,
00:09:46.45\00:09:51.23
here we go, here we go, good.
00:09:51.24\00:09:53.27
So now this is
really simple because,
00:09:53.28\00:09:55.40
can we shut that off the oil,
00:09:55.41\00:09:56.61
we done with
that, yeah we can just,
00:09:56.62\00:09:59.09
there we go
okay, we can just add
00:09:59.10\00:10:01.27
these
ingredients here and, oh it's
00:10:01.28\00:10:03.12
going there okay
and I didn't know that,
00:10:03.13\00:10:05.03
yeah and our
viewers will just get
00:10:05.04\00:10:09.54
the idea of what we're doing,
00:10:09.55\00:10:10.98
very nice, and
normally what, you
00:10:10.99\00:10:13.79
know what you will
do is you will just
00:10:13.80\00:10:15.25
cook this until
it caramelizes, okay,
00:10:15.26\00:10:20.80
yeah, this is a
very, very simple recipe.
00:10:20.81\00:10:25.19
You serve it room
temperature, okay,
00:10:25.20\00:10:27.97
and you can make it a day ahead,
00:10:27.98\00:10:31.40
okay, it's
fine, yeah. Very nice,
00:10:31.41\00:10:36.82
so you mix it and
then once it become
00:10:36.83\00:10:39.36
caramelized we
pour it over here,
00:10:39.37\00:10:40.91
we pour it over here and then we
00:10:40.92\00:10:45.06
garnish it with
mint. Now because
00:10:45.07\00:10:46.79
we're you know
we're doing this on a
00:10:46.80\00:10:50.01
limited time, yes,
we won't caramelize it,
00:10:50.02\00:10:52.59
but we'll just pour a
little over here, okay.
00:10:52.60\00:10:54.51
And our viewers,
oh! It smells good,
00:10:54.52\00:10:57.22
I can smell the
cinnamon, oh Marie
00:10:57.23\00:10:59.74
that's nice, doesn't
that smell delicious.
00:10:59.75\00:11:01.47
And then of course
we have to take them in,
00:11:01.48\00:11:04.37
we just use some
of that, a little bit,
00:11:04.38\00:11:07.30
oh it's
beautiful, and you know when
00:11:07.31\00:11:09.70
the squash are
really, really hot,
00:11:09.71\00:11:11.62
yes, it kind of
softens the mint a little bit,
00:11:11.63\00:11:14.46
so that it's not
just totally raw.
00:11:14.47\00:11:16.47
Oh! That's beautiful, so yeah
00:11:16.48\00:11:19.45
isn't that nice, there you go.
00:11:19.46\00:11:20.43
Makes me want to eat, yeah,
00:11:20.44\00:11:22.74
and it's smells so
good I wish we could
00:11:22.75\00:11:24.95
smell it on TV,
do you know that,
00:11:24.96\00:11:25.93
I wish you had that
ability to smell it,
00:11:25.94\00:11:27.55
I know, maybe
someday, that's right.
00:11:27.56\00:11:29.47
Let's go to our next recipe,
00:11:29.48\00:11:31.48
for the Rice
Croquettes you need,
00:11:31.49\00:11:34.40
6c. boiling water 3c. brown rice
00:11:34.41\00:11:38.59
2c. vegan mozzarella cheese,
00:11:38.60\00:11:41.84
shredded 1 tsp. salt.
00:11:41.85\00:11:44.98
For the filling you
need, 1/4 c. olive oil
00:11:44.99\00:11:49.41
1 tsp. salt ½ onion,
00:11:49.42\00:11:53.54
finely chopped 1c. veggie burger
00:11:53.55\00:11:56.99
3 tbsp. tomato
paste ½ c. tomato sauce
00:11:57.00\00:12:02.53
1 c. green peas 1/4 tsp. nutmeg
00:12:02.54\00:12:07.72
1 tsp. garlic powder and
00:12:07.73\00:12:10.94
1 tbsp. Italian seasoning.
00:12:10.95\00:12:13.25
Okay Marie this
seems fun. It really
00:12:13.26\00:12:16.22
is, I am excited.
It really is. It's you
00:12:16.23\00:12:18.56
know, it's a
little bit of a challenge
00:12:18.57\00:12:19.99
to make these
Rice Croquettes, okay,
00:12:20.00\00:12:22.71
but everyone is
just going to go wow!
00:12:22.72\00:12:24.59
You made this. So, we've already
00:12:24.60\00:12:27.63
cooked our rice,
its worthy it then,
00:12:27.64\00:12:28.61
it's worth it,
yeah and I find that the
00:12:28.62\00:12:31.38
instant brown
rice works very well
00:12:31.39\00:12:33.58
and it cooks in 10 minutes,
00:12:33.59\00:12:35.32
yeah that's
right, and what we do
00:12:35.33\00:12:37.04
is we add the
cheese. This is the,
00:12:37.05\00:12:40.52
and rice, vegan
mozzarella cheese,
00:12:40.53\00:12:43.05
okay, and it
melts in there and it
00:12:43.06\00:12:45.11
gives it a
sticky consistency, yes,
00:12:45.12\00:12:48.62
because normally
this recipe would have
00:12:48.63\00:12:52.15
egg and we don't,
right, use egg, right.
00:12:52.16\00:12:56.38
So this is the
substitute, this is the
00:12:56.39\00:12:58.76
substitute that
we use and, perhaps
00:12:58.77\00:13:01.95
I'll just put a
little bit, put more okay
00:13:01.96\00:13:04.39
and you want all,
you want your rice
00:13:04.40\00:13:06.89
to be really hot
that's the secret right,
00:13:06.90\00:13:08.61
so the cheese will
melt, you need your
00:13:08.62\00:13:10.37
rice hot so it
will melt the cheese
00:13:10.38\00:13:11.41
and it will get
sticky, yes, because
00:13:11.42\00:13:14.71
otherwise we
wouldn't be able to make
00:13:14.72\00:13:16.55
a rice ball, and we're gonna be
00:13:16.56\00:13:19.29
doing a filling for
that rice ball with this,
00:13:19.30\00:13:21.77
oh it's fun, so fun,
okay, oh I can see it's
00:13:21.78\00:13:24.87
melting, it is
melting, yeah. And then it'll
00:13:24.88\00:13:28.11
have this sticky
consistency, oh yeah,
00:13:28.12\00:13:30.96
and the only thing we need to do
00:13:30.97\00:13:32.88
is we need to put
some in a plate and
00:13:32.89\00:13:35.86
spread it out so
that it will cool because
00:13:35.87\00:13:38.21
otherwise we wouldn't
be able to, we wouldn't
00:13:38.22\00:13:40.16
be able to work,
work with it, yeah.
00:13:40.17\00:13:42.17
So we just spread
out a little bit more,
00:13:42.18\00:13:45.97
good and the
cheese would give you
00:13:45.98\00:13:46.98
good flavor too.
The cheese is wonderful
00:13:46.99\00:13:49.54
because as you're browning them,
00:13:49.55\00:13:51.38
you'll be rolling
them in the crumps, yes,
00:13:51.39\00:13:53.89
and as you are
browning them it melts
00:13:53.90\00:13:55.63
once again, oh yes,
and just kind of you
00:13:55.64\00:13:58.54
know does it screening,
that sounds really good.
00:13:58.55\00:14:01.05
It's very, very,
very flavorful, okay, okay
00:14:01.06\00:14:06.34
we'll just set that
aside for now, okay,
00:14:06.35\00:14:09.40
it's just cooling
here alright. And,
00:14:09.41\00:14:12.11
now what are we
doing with our pan?
00:14:12.12\00:14:14.92
Are you okay with that, okay,
00:14:14.93\00:14:16.74
yeah, I got it,
you got the stuff
00:14:16.75\00:14:18.39
underneath, okay there you go,
00:14:18.40\00:14:20.07
I guess what we didn't get it,
00:14:20.08\00:14:21.87
oh I can use this,
okay, I can use this.
00:14:21.88\00:14:25.16
We're going to put
the olive oil, good,
00:14:25.17\00:14:26.70
very nice, turn the
fire up, and turn the
00:14:26.71\00:14:32.68
fire up and this
is the actually I was
00:14:32.69\00:14:37.66
able to get some
imitation sausage
00:14:37.67\00:14:42.29
and I decided to
use that although
00:14:42.30\00:14:44.77
I say veggie burger
but, okay, just so that
00:14:44.78\00:14:47.21
our viewers would
know that we could
00:14:47.22\00:14:50.88
use both, okay,
we could use either
00:14:50.89\00:14:52.81
or some people
just don't like the
00:14:52.82\00:14:54.96
sausage flavor. So they can use
00:14:54.97\00:14:57.11
the veggie burger, yeah do you
00:14:57.12\00:14:58.45
want this wooden spoon here,
00:14:58.46\00:14:59.58
you have in the
rice to stir or you okay
00:14:59.59\00:15:01.11
there, yeah maybe you know
00:15:01.12\00:15:03.16
we can just kind
of clean that rice
00:15:03.17\00:15:04.96
off a little
bit, yeah there we go,
00:15:04.97\00:15:06.21
you can
improvise, will improvise.
00:15:06.22\00:15:08.02
We do that at
home too don't we Jill?
00:15:08.03\00:15:10.00
That's right
absolutely, here we go,
00:15:10.01\00:15:11.76
nothing's perfect
in the kitchen usually,
00:15:11.77\00:15:13.49
that's true okay, there you go.
00:15:13.50\00:15:16.41
So we just break this up and you
00:15:16.42\00:15:18.63
want to brown, you know brown
00:15:18.64\00:15:20.32
the onions, yes,
and just get all that
00:15:20.33\00:15:25.96
going okay and
the nice thing about
00:15:25.97\00:15:30.31
it is that this is
so colorful when it's
00:15:30.32\00:15:33.78
inside, yes, I bet
you it is. And I like
00:15:33.79\00:15:41.56
it with the onions
too, that'll give it
00:15:41.57\00:15:43.17
really good flavor,
oh it does, and you know
00:15:43.18\00:15:45.35
if someone doesn't
like onion or they don't
00:15:45.36\00:15:49.72
want the raw, you
know the regular onions,
00:15:49.73\00:15:51.49
they can use onion
powder, okay, or they
00:15:51.50\00:15:54.78
could eliminate
it, because with the
00:15:54.79\00:15:56.71
sausage, yes, it is
quite tasty already.
00:15:56.72\00:16:00.24
Yeah, it already
has spices and seasoning
00:16:00.25\00:16:01.83
and stuff in it, and
this is garlic powder,
00:16:01.84\00:16:03.54
good, and you
could put in fresh garlic
00:16:03.55\00:16:07.52
if you wanted
to, you can put fresh
00:16:07.53\00:16:08.94
garlic, good, I
chose to use the powder
00:16:08.95\00:16:12.19
in this one,
good, and believe it or
00:16:12.20\00:16:14.38
not cinnamon, yeah,
it really gives it that
00:16:14.39\00:16:17.80
it that what is that flavor,
00:16:17.81\00:16:20.12
that's what I
was wondering about,
00:16:20.13\00:16:21.34
you put in
something kind of sweet
00:16:21.35\00:16:22.69
in there, yeah
that's good, it just
00:16:22.70\00:16:26.08
gives you that
really nice, oh yeah,
00:16:26.09\00:16:29.57
something
different, oh I can smell it,
00:16:29.58\00:16:30.94
doesn't that smell wonderful,
00:16:30.95\00:16:32.33
it smell very
good Marie, very nice,
00:16:32.34\00:16:37.83
you make these
often? This over, actually
00:16:37.84\00:16:41.73
I've made them quite frequently,
00:16:41.74\00:16:43.53
again I did them
for a fundraiser,
00:16:43.54\00:16:47.50
oh okay yeah, and so
that was interesting,
00:16:47.51\00:16:51.19
yeah that's very
fun, and now we take
00:16:51.20\00:16:52.75
the tomato paste,
okay, and that makes
00:16:52.76\00:16:56.12
this quite red,
yes, which when we then
00:16:56.13\00:16:59.70
put the peas in,
yeah, and you get the green,
00:16:59.71\00:17:03.86
we get the green,
absolutely. There we go,
00:17:03.87\00:17:06.66
yeah, okay. Now
it's a bit of a challenge
00:17:06.67\00:17:13.08
to make these into
balls, but it's worthy
00:17:13.09\00:17:17.33
because your
friends are going to say
00:17:17.34\00:17:20.34
wow you know,
and you would do this
00:17:20.35\00:17:23.99
for a special
occasion, that's right,
00:17:24.00\00:17:25.74
you don't just do this you know
00:17:25.75\00:17:27.66
for regular,
regular meal, right, right
00:17:27.67\00:17:30.18
and it's
something that if you say
00:17:30.19\00:17:34.38
oh what am I
going to make, yes, it's
00:17:34.39\00:17:36.92
someone's
anniversary, right, or someone's
00:17:36.93\00:17:39.33
birthday you know you could wow
00:17:39.34\00:17:41.70
them with, yeah,
that's right, with a recipe
00:17:41.71\00:17:44.16
that's you know different, yeah,
00:17:44.17\00:17:46.46
oh yeah. So you
can see it's quite
00:17:46.47\00:17:48.69
red, yeah it's
very pretty, and then
00:17:48.70\00:17:50.74
we add the green
peas last, oh pretty,
00:17:50.75\00:17:53.88
and you get the
green color, and that
00:17:53.89\00:17:56.39
we get the green
color, isn't that
00:17:56.40\00:17:58.19
beautiful, oh it is, yeah, very,
00:17:58.20\00:18:02.49
very pretty. Now
how long would you
00:18:02.50\00:18:04.74
normally cook it
for? You probably do
00:18:04.75\00:18:07.60
it about another
20 minutes, okay,
00:18:07.61\00:18:09.85
so you cook it
quite a while, you
00:18:09.86\00:18:11.20
kind of brown the
imitations sausage
00:18:11.21\00:18:15.45
a little bit, yes
okay, and but for sake
00:18:15.46\00:18:18.47
of the time we
won't do that now,
00:18:18.48\00:18:19.88
for the sake of
time we'll just, so we'll
00:18:19.89\00:18:22.21
pretend 20 minutes has past,
00:18:22.22\00:18:23.45
20 minutes is all
done and there we go,
00:18:23.46\00:18:26.16
okay. Let me just
turn this off, good.
00:18:26.17\00:18:28.58
Now what we do
with the rice here,
00:18:28.59\00:18:30.45
now we'll take the plate,
00:18:30.46\00:18:33.95
this plate here, oh you know
00:18:33.96\00:18:35.11
I didn't bring
the little teaspoon
00:18:35.12\00:18:37.23
but I guess
we're okay, okay we'll
00:18:37.24\00:18:39.30
manage, okay. Oh! Another thing
00:18:39.31\00:18:42.64
I wanted to tell the viewers if
00:18:42.65\00:18:44.19
I could just have
the dish with the oil,
00:18:44.20\00:18:46.78
that the oil was in,
that had the oil sorry,
00:18:46.79\00:18:48.93
I was trying to
clean it up, it's better
00:18:48.94\00:18:50.29
if you have a
little bit of oil on
00:18:50.30\00:18:53.75
your hand when you're doing this
00:18:53.76\00:18:56.21
so the rice won't
stick to your hands,
00:18:56.22\00:18:58.74
it doesn't stick
okay, yeah, and you
00:18:58.75\00:19:00.93
want to be sure that this is,
00:19:00.94\00:19:02.05
is it cool
enough, yeah I think so,
00:19:02.06\00:19:03.46
you're not gonna burn yourself,
00:19:03.47\00:19:04.44
this is cool
enough, good, and we
00:19:04.45\00:19:06.58
just get in here
with our hands and
00:19:06.59\00:19:08.38
we don't worry about you know
00:19:08.39\00:19:09.85
we have our hands washed,
00:19:09.86\00:19:11.73
that's right she washed them,
00:19:11.74\00:19:12.73
and so what you do is you just
00:19:12.74\00:19:16.25
kind of make a
little pocket okay.
00:19:16.26\00:19:18.17
Now this rice is
still pretty warm,
00:19:18.18\00:19:20.37
so you'd wait till it cools off.
00:19:20.38\00:19:21.67
So it's much better
if it's cooler because,
00:19:21.68\00:19:24.43
okay, but I'll
just you know show
00:19:24.44\00:19:26.23
the viewers how this is done,
00:19:26.24\00:19:27.90
we'll get an
idea of how it works,
00:19:27.91\00:19:29.15
we'll get an idea
of how this is done.
00:19:29.16\00:19:31.21
Good. So, they can, you know,
00:19:31.22\00:19:32.74
you take just a
little bit of that,
00:19:32.75\00:19:33.75
and we put about a teaspoon full
00:19:33.76\00:19:36.35
in the middle,
okay, see this is still
00:19:36.36\00:19:37.96
very warm, yes, so it's probably
00:19:37.97\00:19:40.10
going to be
difficult and I don't want
00:19:40.11\00:19:41.61
our viewers to get discouraged
00:19:41.62\00:19:42.95
about this because, if it's cool
00:19:42.96\00:19:44.53
normally it would hold together
00:19:44.54\00:19:45.51
really good, if
it's cool it will hold
00:19:45.52\00:19:46.78
together and you'll get a nice,
00:19:46.79\00:19:48.18
nice rice ball
and you can just put
00:19:48.19\00:19:50.79
some more rice
on top and, and at
00:19:50.80\00:19:55.34
the end we will
show you the finished
00:19:55.35\00:19:56.66
products what
it looks like, yes,
00:19:56.67\00:19:57.90
so they'll get an idea when it's
00:19:57.91\00:19:59.02
supposed to
look like, and really
00:19:59.03\00:20:00.20
it's not this
difficult when the rice is
00:20:00.21\00:20:01.83
cool and we do end up, oh it's
00:20:01.84\00:20:04.15
cute though, with a nice ball,
00:20:04.16\00:20:05.74
I see that, when it's done you
00:20:05.75\00:20:07.70
know it just takes a little
00:20:07.71\00:20:09.36
perseverance, absolutely,
00:20:09.37\00:20:10.98
but it comes together you know,
00:20:10.99\00:20:13.53
yeah, it really comes together
00:20:13.54\00:20:15.79
and then what we do is we
00:20:15.80\00:20:17.60
dredge it in the soy milk, okay,
00:20:17.61\00:20:19.72
and we, I hope
that I can do this,
00:20:19.73\00:20:25.34
without our falling apart here,
00:20:25.35\00:20:26.81
falling apart
but anyway you know
00:20:26.82\00:20:28.63
it's moist enough now so our
00:20:28.64\00:20:31.17
viewers will know that we have
00:20:31.18\00:20:32.34
the soy milk
and we can just roll
00:20:32.35\00:20:34.28
this into
cracker crumb, like this,
00:20:34.29\00:20:36.37
oh fun, the
bread crumbs, the bread
00:20:36.38\00:20:37.95
crumbs actually
these are bread crumbs
00:20:37.96\00:20:40.17
that I have
seasoned a little bit,
00:20:40.18\00:20:41.92
okay and then
you put, and then we
00:20:41.93\00:20:43.41
would just brown
this in some canola oil
00:20:43.42\00:20:46.50
or any kind of oil
that you would like,
00:20:46.51\00:20:47.97
and then you're done, and then
00:20:47.98\00:20:49.61
you're done, oh
fun, but doesn't that,
00:20:49.62\00:20:51.31
isn't that
beautiful and then, it is,
00:20:51.32\00:20:53.06
people think
they're just getting
00:20:53.07\00:20:54.21
a rice ball until
they come into it,
00:20:54.22\00:20:56.23
we'll see what's
inside, and it's always
00:20:56.24\00:20:57.62
beautiful, that's
right, stuff, good.
00:20:57.63\00:20:59.44
Let's go to our next recipe,
00:20:59.45\00:21:00.42
we're gonna make scones,
00:21:00.43\00:21:01.45
so let's read that recipe.
00:21:01.46\00:21:02.44
For the Cherry Scones you need,
00:21:02.45\00:21:04.83
1 c. dried
cherries 1 c. boiling water
00:21:04.84\00:21:08.03
3 c. unbleached flour
1/4 c. raw brown sugar
00:21:08.04\00:21:13.06
1 tbsp. baking
powder ½ tsp. salt
00:21:13.07\00:21:17.07
1tsp. cornstarch ½
c. margarine that's
00:21:17.08\00:21:23.75
a non-hydrogenated variety
00:21:23.76\00:21:25.39
½ c. tofu sour cream
1 ½ tsp. almond extract
00:21:25.40\00:21:30.99
1 cup soy milk creamer.
00:21:31.00\00:21:33.18
You know Marie I love scones.
00:21:33.19\00:21:34.97
Well Jill, you have a real treat
00:21:34.98\00:21:37.29
in store because the cherries
00:21:37.30\00:21:40.22
in the scones and the moisture
00:21:40.23\00:21:42.51
of the sour cream keeps them so
00:21:42.52\00:21:44.35
moist you know you've had scones
00:21:44.36\00:21:46.97
or biscuits and they're dry,
00:21:46.98\00:21:49.44
these don't dry
out, you can keep
00:21:49.45\00:21:52.80
them for a week in a zip lock.
00:21:52.81\00:21:53.78
Well let's see
what we got to do here.
00:21:53.79\00:21:54.98
So, let's, we're
gonna just put the,
00:21:54.99\00:21:56.95
if you'll help me
Jill and put all of the
00:21:56.96\00:22:00.20
wet ingredients
in one bowl, okay,
00:22:00.21\00:22:02.19
and we're
soaking the cherries now,
00:22:02.20\00:22:05.55
because they need
to be reconstituted
00:22:05.56\00:22:09.08
okay, so we're
just gonna add all
00:22:09.09\00:22:10.70
the dry
ingredients and the purpose
00:22:10.71\00:22:12.62
for the
cornstarch, yes, is so that
00:22:12.63\00:22:15.12
we don't use egg, Oh! Okay yeah,
00:22:15.13\00:22:17.73
and it works very
well. So, and then
00:22:17.74\00:22:21.88
we do, oh it must be humid here
00:22:21.89\00:22:25.45
in Illinois, it's
kind of stuck, it is all
00:22:25.46\00:22:29.14
we have here. My baking powder
00:22:29.15\00:22:32.27
kind of caked here, yeah, that's
00:22:32.28\00:22:34.45
interesting, okay. So I have the
00:22:34.46\00:22:36.84
milk here and the sour cream and
00:22:36.85\00:22:38.93
the margarine
and almond extract,
00:22:38.94\00:22:40.48
I am stirring it, very good,
00:22:40.49\00:22:41.70
very good, and
we'll just mix all
00:22:41.71\00:22:43.59
of the dry ingredients and then
00:22:43.60\00:22:45.41
we're gonna add that to it.
00:22:45.42\00:22:46.54
And this is one if you're used
00:22:46.55\00:22:49.45
to like to play with play dough
00:22:49.46\00:22:51.58
when you were a kid, yeah there
00:22:51.59\00:22:53.14
you go, this
will give you a chance
00:22:53.15\00:22:54.30
to be a kid again, is that good?
00:22:54.31\00:22:55.68
Yeah, that's
great, okay, I'll pour
00:22:55.69\00:22:57.93
it in, great, and you want me to
00:22:57.94\00:23:01.83
drain your cherries here while
00:23:01.84\00:23:03.02
you do that, if
you wouldn't mind, yes.
00:23:03.03\00:23:05.02
For our viewers we just use that
00:23:05.03\00:23:08.06
cup of boiling
water to pour, okay,
00:23:08.07\00:23:09.94
yeah, it's nice to
let them set for about
00:23:09.95\00:23:12.32
10 minutes,
okay, and really soften
00:23:12.33\00:23:16.54
them up, good oh yeah there are
00:23:16.55\00:23:18.69
definitely
reconstituted I can see that,
00:23:18.70\00:23:20.30
yeah okay. Okay, let me just mix
00:23:20.31\00:23:28.74
this a little
bit more and now is
00:23:28.75\00:23:30.94
where the hands take over, yeah,
00:23:30.95\00:23:34.56
this is what where we can play,
00:23:34.57\00:23:37.86
I'll toss the
cherries in, we're almost
00:23:37.87\00:23:40.12
out of time
here, there we go, okay
00:23:40.13\00:23:42.59
there you go,
and we're gonna just
00:23:42.60\00:23:43.97
mix these up.
Now how long do you
00:23:43.98\00:23:47.16
bake it for? You
bake these for about
00:23:47.17\00:23:49.04
15 to 20 minutes
Jill, okay, and at what
00:23:49.05\00:23:51.73
temperature in the
oven? At 400, okay good.
00:23:51.74\00:23:55.98
Now let's just show our friends
00:23:55.99\00:23:57.37
we're almost out
of time, sorry to
00:23:57.38\00:23:58.79
rush you here,
just what you do on
00:23:58.80\00:24:00.15
this cutting
board, that way that
00:24:00.16\00:24:01.27
would get the
idea of how to do it.
00:24:01.28\00:24:02.74
Well, we have
our bench flour here
00:24:02.75\00:24:03.94
and we'll just
sprinkle a little flour
00:24:03.95\00:24:05.29
on there, so
that the dough doesn't
00:24:05.30\00:24:07.79
stick and you can
see how moist this
00:24:07.80\00:24:09.79
dough is, yes, because it's all
00:24:09.80\00:24:14.02
sticking, throw it in, and then
00:24:14.03\00:24:15.00
we'll just throw
it in, is that good
00:24:15.01\00:24:15.98
enough for us,
we'll just put that's
00:24:15.99\00:24:16.96
perfect, good,
perfect, and we'll turn
00:24:16.97\00:24:20.12
it over one time,
okay, and just get
00:24:20.13\00:24:22.24
it so you can pat it down now,
00:24:22.25\00:24:23.78
you can also use a rolling pin
00:24:23.79\00:24:25.75
if you'd like, okay and then you
00:24:25.76\00:24:27.36
cut it in
triangle shapes, you cut
00:24:27.37\00:24:29.18
it in triangle
shapes, fun and then
00:24:29.19\00:24:30.75
you sprinkle the
sugar on the top,
00:24:30.76\00:24:31.87
and sprinkle
the raw sugar on top
00:24:31.88\00:24:33.14
and we'll be showing
the finished product,
00:24:33.15\00:24:35.20
that's right,
you want to do this
00:24:35.21\00:24:36.61
about 3/4 inch thick, okay good.
00:24:36.62\00:24:38.64
Alright, well in
just a moment friends,
00:24:38.65\00:24:40.82
we'll be back we want to show
00:24:40.83\00:24:42.46
you the final
products and all the
00:24:42.47\00:24:43.61
stuff that we made here today
00:24:43.62\00:24:44.70
but first we're
gonna recap those
00:24:44.71\00:24:46.41
recipes and we'll give you
00:24:46.42\00:24:47.62
the way that you
can contact Marie.
00:24:47.63\00:24:49.03
We hope you've
enjoy cooking with Marie.
00:24:51.15\00:24:53.05
Now let's take a
moment to review her
00:24:53.06\00:24:55.27
Mediterranean Lunch Recipes.
00:24:55.28\00:24:56.96
For the Pumpkin Salad
00:24:56.97\00:24:58.93
with Mind you will need,
00:24:58.94\00:25:00.11
½ c. olive oil 2 lbs. pumpkin or
00:25:00.12\00:25:04.27
butternut squash ½
c. chopped fresh mint
00:25:04.28\00:25:07.94
1/4 cm lemon juice 1/4 c. honey
00:25:07.95\00:25:11.83
1/4 c. chopped
pecans 1/4 tsp. cinnamon
00:25:11.84\00:25:17.17
1/4 tsp of salt.
For the rice croquettes
00:25:17.18\00:25:21.52
you will need, 6c. boiling water
00:25:21.53\00:25:24.38
3c. brown rice
2c. shredded vegan
00:25:24.39\00:25:30.26
mozzarella
cheese, 1 tsp of salt.
00:25:30.27\00:25:33.80
And For the
filling you will need,
00:25:33.81\00:25:36.70
1/4 c. olive oil 1 tsp. salt
00:25:36.71\00:25:41.50
½ onion, finely
chopped 1c. veggie burger
00:25:41.51\00:25:47.41
3 tbsp. tomato
paste ½ c. tomato sauce
00:25:47.42\00:25:53.36
1 c. green peas 1/4 tsp. nutmeg
00:25:53.37\00:25:56.67
1 tsp. garlic powder and
00:25:56.68\00:26:00.27
1 tbsp. Italian seasoning.
00:26:00.28\00:26:02.68
For our Cherry
Scones you will need,
00:26:02.69\00:26:06.08
1 c. dried
cherries 1 c. boiling water
00:26:06.09\00:26:11.34
3 c. unbleached flour
1/4 c. raw brown sugar
00:26:11.35\00:26:18.12
1 tbsp. baking
powder ½ tsp. salt
00:26:18.13\00:26:23.89
1tsp. cornstarch ½ c. margarine
00:26:23.90\00:26:28.97
½ c. tofu sour cream
00:26:28.98\00:26:31.84
1 ½ tsp. almond
extract 1 cm soy milk creamer.
00:26:31.85\00:26:38.40
If you would like
to information on how
00:26:38.41\00:26:40.76
to contact Marie
or if you would like
00:26:40.77\00:26:43.26
to receive
today's recipes please
00:26:43.27\00:26:46.14
write to 3ABN, PO Box 220,
00:26:46.15\00:26:49.82
West Frankfort, IL 62896 or
00:26:49.83\00:26:54.50
call us at 1-800-752-3226.
00:26:54.51\00:26:59.87
Welcome back friends we're here
00:27:02.24\00:27:03.53
with our delicious spread of
00:27:03.54\00:27:04.70
Mediterranean
food aren't we? Yes
00:27:04.71\00:27:06.48
and it was
wonderful we had so much
00:27:06.49\00:27:08.37
fun didn't we?
We did, absolutely.
00:27:08.38\00:27:10.65
Let's look at
what we made today.
00:27:10.66\00:27:12.50
We made the
butternut squash with
00:27:12.51\00:27:13.53
honey glaze and the mint and it
00:27:13.54\00:27:15.12
just smells so
wonderful, it looks
00:27:15.13\00:27:16.91
good. And the, the Stuffed Rice
00:27:16.92\00:27:19.78
Croquettes which
will be everyone's
00:27:19.79\00:27:22.44
delight when they taste them,
00:27:22.45\00:27:23.82
oh I can't wait to
try them and they're
00:27:23.83\00:27:24.89
so cute and you see they're so
00:27:24.90\00:27:26.32
colorful you
know, yes, and of course
00:27:26.33\00:27:28.59
our Cherry Scones
when you eat those
00:27:28.60\00:27:30.69
they speak for themselves.
00:27:30.70\00:27:32.06
They're very, they're making
00:27:32.07\00:27:34.35
my mouth water, they're very
00:27:34.36\00:27:35.49
moist and what's
better than cherry,
00:27:35.50\00:27:37.67
that's right, yeah absolutely.
00:27:37.68\00:27:39.46
Oh! That's a good cherry.
00:27:39.47\00:27:40.83
Thank you for
coming and for sharing
00:27:40.84\00:27:42.00
you talents. Well thank you for
00:27:42.01\00:27:43.28
having me, thank you. We had a
00:27:43.29\00:27:45.16
good time, we did,
that's right, thank you.
00:27:45.17\00:27:46.14
And we hope for
our friends at home
00:27:46.15\00:27:47.33
that you had
just as much fun as we
00:27:47.34\00:27:48.92
had today cooking
for you, we hope that
00:27:48.93\00:27:50.84
you enjoy this
Mediterranean recipes,
00:27:50.85\00:27:52.64
that you branch out
and try something new,
00:27:52.65\00:27:54.34
share them with
your friends and family,
00:27:54.35\00:27:55.95
and we will see you next time
00:27:55.96\00:27:57.50
on Let's Cook
Together, God bless you.
00:27:57.51\00:28:00.85