Participants: Jill Morikone (Host), Marie McCalla
Series Code: LCT
Program Code: LCT000103
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00:01 Today we're gonna travel to a
00:03 Mediterranean Country, Italy, Greece 00:04 some of those countries. 00:05 Why don't you come along with 00:07 and join us as we prepare 00:08 for you Mediterranean food. 00:43 Hello friends and welcome to another 00:44 program of Let's Cook Together. 00:46 I'm your host Jill Morikone and we have 00:48 a special guest, a special friend of 00:50 mine here with me in the studio. 00:52 She's gonna present to us Mediterranean 00:54 food and she just fairly recently 00:56 got back from Italy so she is authentic here. 00:59 I want to introduce you to my special guest, 01:01 her name is Marie McCalla. 01:03 Welcome Marie, we're so glad 01:04 to have you here. Thank you, 01:05 it's so good to be back. Hey, 01:07 you know it's been several years. 01:08 It has been. You were here a couple 01:11 of years ago, right, sharing with our 01:13 friends different recipes and I still 01:14 remember some of those, that food 01:16 I still remember how good it tasted. 01:17 Well thank you so much. Yes, I just enjoy 01:21 cooking you know, it's an art, yes, 01:24 it's something that relaxes me when 01:27 I'm in the kitchen oh, so that's 01:30 you know, and also it has a benefit 01:31 of you know everyone else is enjoying 01:33 it so, absolutely. It's ministry for 01:35 other people, it's ministry for other 01:37 people, that's right, and I just love to 01:39 have the reputation of cooking. 01:41 Oh! That's special, yeah, now you're all 01:44 the way from California? Yes, yes, 01:46 what part? Southern, near Redlands, 01:49 okay, yeah, Oh! Awesome. So you 01:52 made the long trip out here, we're so 01:53 glad, yes, yes I did. And I love coming 01:57 to 3ABN, yes, because it just, it feels 02:01 like there is a holy present here and 02:04 I really am blessed when I come. 02:07 Praise God, we're blessed to have 02:08 you here. Now tell us before we 02:09 get cooking our Mediterranean food, 02:11 just a little bit about, you've been 02:13 cooking a long time or? Well you 02:15 know Jill, I've been cooking for years, 02:19 okay, but I think that as time goes 02:22 you get more accomplished and 02:24 you begin to say well, I think I can 02:27 do this or this or this but yes I've been 02:29 cooking at work, okay, office staff 02:34 meetings and so forth, yes, and you 02:37 know fundraisers and I just enjoy cooking, 02:41 that's right. Oh! Now when did you 02:42 get interested in healthy cooking? 02:44 I've always been interested 02:46 in healthy cooking, oh you have, okay, yes, 02:47 my mother raised us in a very healthy diet. 02:50 Oh, so praise God you had this from 02:52 a young child oh, I had from young 02:54 child yes, yes and so you know, 02:56 but I think as you get older and you 02:59 mature more you really realize the 03:01 benefits of eating healthy, absolutely, 03:04 and so, yeah, I've always enjoy it, 03:07 oh that's fun, cooking healthy. Because, it's, 03:10 it's so colorful, if I don't have at least 03:13 five colors on my plate I don't feel like 03:16 I've accomplish what I need to do, 03:19 that's sure. Now you and your husband 03:21 recently went to Italy. 03:22 Actually it was France, oh France okay, 03:25 it wasn't Italy, yeah actually it 03:27 was France yeah, fun. So you just 03:28 got back from Europe, and yeah, yeah. 03:30 And so, you know learned some tips, yes, 03:33 some presentations and so forth, yeah, yeah. 03:37 And it's really fun to take a dish that's 03:42 not vegetarian and create something 03:45 out of that. Fun, fun yeah, so that's 03:46 what I've tried to do for these program, 03:47 good, that's good, well we're gonna 03:49 be reading our first recipe for our first 03:51 Mediterranean dish here and 03:53 lets read that recipe, okay. 03:56 For the Pumpkin Salad with Mint you need, 03:59 ½ c. olive oil 2 lbs. pumpkin or 04:04 butternut squash ½ c. chopped fresh mint 04:08 1/4 cm lemon juice 1/4 c. honey 04:12 1/4 c. chopped pecans which is 04:16 optional (optional) 1/4 tsp. cinnamon 04:19 1/4 tsp. salt. 04:23 Okay that looks fun. Yes, and what 04:25 we do Jill, I like that, is we're just 04:27 gonna heat up the pan, okay, and 04:30 put our olive oil in here, yes and this is 04:33 always pure, yes, because we don't 04:36 really heat it that much so that it 04:39 wouldn't you know, yeah, break down, yes. 04:43 And, and I like I think pure olive oil that's 04:47 kind of the staple of Mediterranean 04:48 food it seems like, it really, it really is. 04:50 It gives it such a good flavor, yes, and 04:52 what we do is we just take these actually 04:55 this is butternut squash, okay, because 04:57 pumpkin is only in season in October, yes, 05:01 and so, but this is wonderful as well. 05:04 And we just lightly golden brown it, 05:09 because you know there is quite a 05:10 lot of sugar, natural sugar in the squash, 05:13 oh yeah absolutely, and so it browns 05:15 very nicely. And, it cooks through 05:20 because about a half, four minutes on 05:24 each side, okay, and, and it makes quite a 05:28 nice recipe and you know the thing about 05:30 this you know in Mediterranean they 05:33 use a lot of mint and things and it's 05:36 just so fresh tasting, yes. So, 05:40 I just, people have loved this, and 05:43 I like that Marie because you can grow 05:45 it in your garden, yes you can, 05:46 you know what I mean it's just, 05:47 I mean you can just grow from there, 05:48 exactly in fact I have some growing, 05:50 do you really, you got it, right now yes, 05:52 oh that's special. Right now but, 05:53 we have to be careful because mind 05:56 will take over your whole garden, 05:57 yes, yes. So, I think perhaps I can't get 06:02 all of that in there, okay, but anyway 06:04 we'll just let this pan warm up a 06:07 little bit, okay. So you want them in a full, 06:09 I was just looking at that, you want 06:10 them just one layer you don't want 06:13 two layers, right, okay. So that, as they 06:15 brown then we just turn them over and 06:17 when we we've accomplished that we 06:21 take them back out of the pan, okay, put 06:24 them on a plate and the remaining 06:26 ingredients which is the fresh lemon juice, 06:29 yes, the fresh, freshly squeezed and 06:31 honey, oh good, and the salt and 06:35 cinnamon, yes, and we just kind of 06:39 caramelize it and then pour it over 06:43 the squash, yes, and then just garnish 06:47 with the mint, oh that sounds nice, 06:49 and so it really works well, that's right, 06:53 and you know this will take a little 06:55 while but, okay, that's the 06:56 general idea, yes, that's nice. 07:00 Now, you do, you do just did a benefit 07:02 dinner you were telling me. 07:04 I did a benefit dinner yes and it was 07:05 an evening in Paris, oh fun, and 07:08 everyone just loved it and it was 07:11 quite an affair, black tie, oh real 07:18 dress up, a real dress up, we had waiters 07:21 and, and you had black and white, 07:24 it was a black and white table cloths, 07:26 black table clothes with white 07:27 napkins and everything was decorated 07:29 with little tiny lights and, very nice, 07:33 white flowers and so everyone had 07:37 a wonderful time, yes, and they 07:39 loved the food, yes. Now did you 07:42 fix any of these recipes we are 07:43 doing today, I did not, okay, I fixed an 07:46 eggplant dish, oh fun that sounds nice, 07:48 it was lovely because it was teared, 07:52 I did eggplant you know cut it 07:56 circular like that, like that breaded it, 07:58 so forth and then I did veggie burger, 08:03 okay, loaf, yes, which then you also 08:05 cut round and put it on top and 08:08 then a mount of smashed potatoes 08:11 on the top, oh that sounds good 08:13 oh yeah it makes, me hungry, 08:15 with zucchini and then drizzled 08:17 around tomatoes and so forth anyway 08:18 it turned out really really well, 08:20 nice oh that sounds good. 08:21 So, as you can see they're already 08:22 cooking, oh yeah I can see that, 08:23 so then you would normally wait, 08:25 if you're at home you'd wait for 08:26 five minutes you said, if I were at 08:28 home I would do these about four 08:29 minutes on each side, okay, but 08:31 since, we're on TV time, we're on TV 08:33 time what we can do is we can take 08:36 these out, and we can flip them early okay, 08:38 yeah because, there you go, 08:40 I know our viewers will cook them fully. 08:43 So you cooked them a little bit 08:45 longer than this, we cook them, 08:46 although you know it's amazing that 08:48 these soften up really quickly and 08:51 I'm anxious to try this with pumpkin 08:55 as well. Yes, pumpkin might be just 08:57 a little deeper color, right, but 08:59 butternut squash is awfully good, yeah, 09:02 do you want me to hold this for you, 09:03 are you okay. So, yeah that 09:05 would be great Jill, there you go, 09:06 thank you. And so, yeah, 09:09 it's a nice color, I love squash 09:11 I do too and it's, I'm such a squash person, 09:14 so high in vitamin C, yes, and 09:17 it has fiber too, aha, absolutely, yeah, 09:21 we need to get this out of here, 09:23 it's cooking, once squash at a time here, 09:27 that's right. But anyway it already 09:30 looks beautiful, oh yeah, and as it heats 09:34 up and cooks the sugars, oh yeah, 09:38 come out of it and then it just, 09:39 it almost looks grilled, it does you 09:42 know I was thinking that, 09:43 when the sugars come out and it 09:44 starts browning and it looks like 09:46 you've done it on a grill, yeah. Okay, 09:51 here we go, here we go, good. 09:53 So now this is really simple because, 09:55 can we shut that off the oil, 09:56 we done with that, yeah we can just, 09:59 there we go okay, we can just add 10:01 these ingredients here and, oh it's 10:03 going there okay and I didn't know that, 10:05 yeah and our viewers will just get 10:09 the idea of what we're doing, 10:11 very nice, and normally what, you 10:13 know what you will do is you will just 10:15 cook this until it caramelizes, okay, 10:20 yeah, this is a very, very simple recipe. 10:25 You serve it room temperature, okay, 10:28 and you can make it a day ahead, 10:31 okay, it's fine, yeah. Very nice, 10:36 so you mix it and then once it become 10:39 caramelized we pour it over here, 10:40 we pour it over here and then we 10:45 garnish it with mint. Now because 10:46 we're you know we're doing this on a 10:50 limited time, yes, we won't caramelize it, 10:52 but we'll just pour a little over here, okay. 10:54 And our viewers, oh! It smells good, 10:57 I can smell the cinnamon, oh Marie 10:59 that's nice, doesn't that smell delicious. 11:01 And then of course we have to take them in, 11:04 we just use some of that, a little bit, 11:07 oh it's beautiful, and you know when 11:09 the squash are really, really hot, 11:11 yes, it kind of softens the mint a little bit, 11:14 so that it's not just totally raw. 11:16 Oh! That's beautiful, so yeah 11:19 isn't that nice, there you go. 11:20 Makes me want to eat, yeah, 11:22 and it's smells so good I wish we could 11:24 smell it on TV, do you know that, 11:26 I wish you had that ability to smell it, 11:27 I know, maybe someday, that's right. 11:29 Let's go to our next recipe, 11:31 for the Rice Croquettes you need, 11:34 6c. boiling water 3c. brown rice 11:38 2c. vegan mozzarella cheese, 11:41 shredded 1 tsp. salt. 11:45 For the filling you need, 1/4 c. olive oil 11:49 1 tsp. salt ½ onion, 11:53 finely chopped 1c. veggie burger 11:57 3 tbsp. tomato paste ½ c. tomato sauce 12:02 1 c. green peas 1/4 tsp. nutmeg 12:07 1 tsp. garlic powder and 12:10 1 tbsp. Italian seasoning. 12:13 Okay Marie this seems fun. It really 12:16 is, I am excited. It really is. It's you 12:18 know, it's a little bit of a challenge 12:20 to make these Rice Croquettes, okay, 12:22 but everyone is just going to go wow! 12:24 You made this. So, we've already 12:27 cooked our rice, its worthy it then, 12:28 it's worth it, yeah and I find that the 12:31 instant brown rice works very well 12:33 and it cooks in 10 minutes, 12:35 yeah that's right, and what we do 12:37 is we add the cheese. This is the, 12:40 and rice, vegan mozzarella cheese, 12:43 okay, and it melts in there and it 12:45 gives it a sticky consistency, yes, 12:48 because normally this recipe would have 12:52 egg and we don't, right, use egg, right. 12:56 So this is the substitute, this is the 12:58 substitute that we use and, perhaps 13:01 I'll just put a little bit, put more okay 13:04 and you want all, you want your rice 13:06 to be really hot that's the secret right, 13:08 so the cheese will melt, you need your 13:10 rice hot so it will melt the cheese 13:11 and it will get sticky, yes, because 13:14 otherwise we wouldn't be able to make 13:16 a rice ball, and we're gonna be 13:19 doing a filling for that rice ball with this, 13:21 oh it's fun, so fun, okay, oh I can see it's 13:24 melting, it is melting, yeah. And then it'll 13:28 have this sticky consistency, oh yeah, 13:30 and the only thing we need to do 13:32 is we need to put some in a plate and 13:35 spread it out so that it will cool because 13:38 otherwise we wouldn't be able to, we wouldn't 13:40 be able to work, work with it, yeah. 13:42 So we just spread out a little bit more, 13:46 good and the cheese would give you 13:47 good flavor too. The cheese is wonderful 13:49 because as you're browning them, 13:51 you'll be rolling them in the crumps, yes, 13:53 and as you are browning them it melts 13:55 once again, oh yes, and just kind of you 13:58 know does it screening, that sounds really good. 14:01 It's very, very, very flavorful, okay, okay 14:06 we'll just set that aside for now, okay, 14:09 it's just cooling here alright. And, 14:12 now what are we doing with our pan? 14:14 Are you okay with that, okay, 14:16 yeah, I got it, you got the stuff 14:18 underneath, okay there you go, 14:20 I guess what we didn't get it, 14:21 oh I can use this, okay, I can use this. 14:25 We're going to put the olive oil, good, 14:26 very nice, turn the fire up, and turn the 14:32 fire up and this is the actually I was 14:37 able to get some imitation sausage 14:42 and I decided to use that although 14:44 I say veggie burger but, okay, just so that 14:47 our viewers would know that we could 14:50 use both, okay, we could use either 14:52 or some people just don't like the 14:54 sausage flavor. So they can use 14:57 the veggie burger, yeah do you 14:58 want this wooden spoon here, 14:59 you have in the rice to stir or you okay 15:01 there, yeah maybe you know 15:03 we can just kind of clean that rice 15:04 off a little bit, yeah there we go, 15:06 you can improvise, will improvise. 15:08 We do that at home too don't we Jill? 15:10 That's right absolutely, here we go, 15:11 nothing's perfect in the kitchen usually, 15:13 that's true okay, there you go. 15:16 So we just break this up and you 15:18 want to brown, you know brown 15:20 the onions, yes, and just get all that 15:25 going okay and the nice thing about 15:30 it is that this is so colorful when it's 15:33 inside, yes, I bet you it is. And I like 15:41 it with the onions too, that'll give it 15:43 really good flavor, oh it does, and you know 15:45 if someone doesn't like onion or they don't 15:49 want the raw, you know the regular onions, 15:51 they can use onion powder, okay, or they 15:54 could eliminate it, because with the 15:56 sausage, yes, it is quite tasty already. 16:00 Yeah, it already has spices and seasoning 16:01 and stuff in it, and this is garlic powder, 16:03 good, and you could put in fresh garlic 16:07 if you wanted to, you can put fresh 16:08 garlic, good, I chose to use the powder 16:12 in this one, good, and believe it or 16:14 not cinnamon, yeah, it really gives it that 16:17 it that what is that flavor, 16:20 that's what I was wondering about, 16:21 you put in something kind of sweet 16:22 in there, yeah that's good, it just 16:26 gives you that really nice, oh yeah, 16:29 something different, oh I can smell it, 16:30 doesn't that smell wonderful, 16:32 it smell very good Marie, very nice, 16:37 you make these often? This over, actually 16:41 I've made them quite frequently, 16:43 again I did them for a fundraiser, 16:47 oh okay yeah, and so that was interesting, 16:51 yeah that's very fun, and now we take 16:52 the tomato paste, okay, and that makes 16:56 this quite red, yes, which when we then 16:59 put the peas in, yeah, and you get the green, 17:03 we get the green, absolutely. There we go, 17:06 yeah, okay. Now it's a bit of a challenge 17:13 to make these into balls, but it's worthy 17:17 because your friends are going to say 17:20 wow you know, and you would do this 17:24 for a special occasion, that's right, 17:25 you don't just do this you know 17:27 for regular, regular meal, right, right 17:30 and it's something that if you say 17:34 oh what am I going to make, yes, it's 17:36 someone's anniversary, right, or someone's 17:39 birthday you know you could wow 17:41 them with, yeah, that's right, with a recipe 17:44 that's you know different, yeah, 17:46 oh yeah. So you can see it's quite 17:48 red, yeah it's very pretty, and then 17:50 we add the green peas last, oh pretty, 17:53 and you get the green color, and that 17:56 we get the green color, isn't that 17:58 beautiful, oh it is, yeah, very, 18:02 very pretty. Now how long would you 18:04 normally cook it for? You probably do 18:07 it about another 20 minutes, okay, 18:09 so you cook it quite a while, you 18:11 kind of brown the imitations sausage 18:15 a little bit, yes okay, and but for sake 18:18 of the time we won't do that now, 18:19 for the sake of time we'll just, so we'll 18:22 pretend 20 minutes has past, 18:23 20 minutes is all done and there we go, 18:26 okay. Let me just turn this off, good. 18:28 Now what we do with the rice here, 18:30 now we'll take the plate, 18:33 this plate here, oh you know 18:35 I didn't bring the little teaspoon 18:37 but I guess we're okay, okay we'll 18:39 manage, okay. Oh! Another thing 18:42 I wanted to tell the viewers if 18:44 I could just have the dish with the oil, 18:46 that the oil was in, that had the oil sorry, 18:48 I was trying to clean it up, it's better 18:50 if you have a little bit of oil on 18:53 your hand when you're doing this 18:56 so the rice won't stick to your hands, 18:58 it doesn't stick okay, yeah, and you 19:00 want to be sure that this is, 19:02 is it cool enough, yeah I think so, 19:03 you're not gonna burn yourself, 19:04 this is cool enough, good, and we 19:06 just get in here with our hands and 19:08 we don't worry about you know 19:09 we have our hands washed, 19:11 that's right she washed them, 19:12 and so what you do is you just 19:16 kind of make a little pocket okay. 19:18 Now this rice is still pretty warm, 19:20 so you'd wait till it cools off. 19:21 So it's much better if it's cooler because, 19:24 okay, but I'll just you know show 19:26 the viewers how this is done, 19:27 we'll get an idea of how it works, 19:29 we'll get an idea of how this is done. 19:31 Good. So, they can, you know, 19:32 you take just a little bit of that, 19:33 and we put about a teaspoon full 19:36 in the middle, okay, see this is still 19:37 very warm, yes, so it's probably 19:40 going to be difficult and I don't want 19:41 our viewers to get discouraged 19:42 about this because, if it's cool 19:44 normally it would hold together 19:45 really good, if it's cool it will hold 19:46 together and you'll get a nice, 19:48 nice rice ball and you can just put 19:50 some more rice on top and, and at 19:55 the end we will show you the finished 19:56 products what it looks like, yes, 19:57 so they'll get an idea when it's 19:59 supposed to look like, and really 20:00 it's not this difficult when the rice is 20:01 cool and we do end up, oh it's 20:04 cute though, with a nice ball, 20:05 I see that, when it's done you 20:07 know it just takes a little 20:09 perseverance, absolutely, 20:11 but it comes together you know, 20:13 yeah, it really comes together 20:15 and then what we do is we 20:17 dredge it in the soy milk, okay, 20:19 and we, I hope that I can do this, 20:25 without our falling apart here, 20:26 falling apart but anyway you know 20:28 it's moist enough now so our 20:31 viewers will know that we have 20:32 the soy milk and we can just roll 20:34 this into cracker crumb, like this, 20:36 oh fun, the bread crumbs, the bread 20:37 crumbs actually these are bread crumbs 20:40 that I have seasoned a little bit, 20:41 okay and then you put, and then we 20:43 would just brown this in some canola oil 20:46 or any kind of oil that you would like, 20:48 and then you're done, and then 20:49 you're done, oh fun, but doesn't that, 20:51 isn't that beautiful and then, it is, 20:53 people think they're just getting 20:54 a rice ball until they come into it, 20:56 we'll see what's inside, and it's always 20:57 beautiful, that's right, stuff, good. 20:59 Let's go to our next recipe, 21:00 we're gonna make scones, 21:01 so let's read that recipe. 21:02 For the Cherry Scones you need, 21:04 1 c. dried cherries 1 c. boiling water 21:08 3 c. unbleached flour 1/4 c. raw brown sugar 21:13 1 tbsp. baking powder ½ tsp. salt 21:17 1tsp. cornstarch ½ c. margarine that's 21:23 a non-hydrogenated variety 21:25 ½ c. tofu sour cream 1 ½ tsp. almond extract 21:31 1 cup soy milk creamer. 21:33 You know Marie I love scones. 21:35 Well Jill, you have a real treat 21:37 in store because the cherries 21:40 in the scones and the moisture 21:42 of the sour cream keeps them so 21:44 moist you know you've had scones 21:47 or biscuits and they're dry, 21:49 these don't dry out, you can keep 21:52 them for a week in a zip lock. 21:53 Well let's see what we got to do here. 21:55 So, let's, we're gonna just put the, 21:56 if you'll help me Jill and put all of the 22:00 wet ingredients in one bowl, okay, 22:02 and we're soaking the cherries now, 22:05 because they need to be reconstituted 22:09 okay, so we're just gonna add all 22:10 the dry ingredients and the purpose 22:12 for the cornstarch, yes, is so that 22:15 we don't use egg, Oh! Okay yeah, 22:17 and it works very well. So, and then 22:21 we do, oh it must be humid here 22:25 in Illinois, it's kind of stuck, it is all 22:29 we have here. My baking powder 22:32 kind of caked here, yeah, that's 22:34 interesting, okay. So I have the 22:36 milk here and the sour cream and 22:38 the margarine and almond extract, 22:40 I am stirring it, very good, 22:41 very good, and we'll just mix all 22:43 of the dry ingredients and then 22:45 we're gonna add that to it. 22:46 And this is one if you're used 22:49 to like to play with play dough 22:51 when you were a kid, yeah there 22:53 you go, this will give you a chance 22:54 to be a kid again, is that good? 22:55 Yeah, that's great, okay, I'll pour 22:57 it in, great, and you want me to 23:01 drain your cherries here while 23:03 you do that, if you wouldn't mind, yes. 23:05 For our viewers we just use that 23:08 cup of boiling water to pour, okay, 23:09 yeah, it's nice to let them set for about 23:12 10 minutes, okay, and really soften 23:16 them up, good oh yeah there are 23:18 definitely reconstituted I can see that, 23:20 yeah okay. Okay, let me just mix 23:28 this a little bit more and now is 23:30 where the hands take over, yeah, 23:34 this is what where we can play, 23:37 I'll toss the cherries in, we're almost 23:40 out of time here, there we go, okay 23:42 there you go, and we're gonna just 23:44 mix these up. Now how long do you 23:47 bake it for? You bake these for about 23:49 15 to 20 minutes Jill, okay, and at what 23:51 temperature in the oven? At 400, okay good. 23:56 Now let's just show our friends 23:57 we're almost out of time, sorry to 23:58 rush you here, just what you do on 24:00 this cutting board, that way that 24:01 would get the idea of how to do it. 24:02 Well, we have our bench flour here 24:03 and we'll just sprinkle a little flour 24:05 on there, so that the dough doesn't 24:07 stick and you can see how moist this 24:09 dough is, yes, because it's all 24:14 sticking, throw it in, and then 24:15 we'll just throw it in, is that good 24:16 enough for us, we'll just put that's 24:17 perfect, good, perfect, and we'll turn 24:20 it over one time, okay, and just get 24:22 it so you can pat it down now, 24:23 you can also use a rolling pin 24:25 if you'd like, okay and then you 24:27 cut it in triangle shapes, you cut 24:29 it in triangle shapes, fun and then 24:30 you sprinkle the sugar on the top, 24:31 and sprinkle the raw sugar on top 24:33 and we'll be showing the finished product, 24:35 that's right, you want to do this 24:36 about 3/4 inch thick, okay good. 24:38 Alright, well in just a moment friends, 24:40 we'll be back we want to show 24:42 you the final products and all the 24:43 stuff that we made here today 24:44 but first we're gonna recap those 24:46 recipes and we'll give you 24:47 the way that you can contact Marie. 24:51 We hope you've enjoy cooking with Marie. 24:53 Now let's take a moment to review her 24:55 Mediterranean Lunch Recipes. 24:56 For the Pumpkin Salad 24:58 with Mind you will need, 25:00 ½ c. olive oil 2 lbs. pumpkin or 25:04 butternut squash ½ c. chopped fresh mint 25:07 1/4 cm lemon juice 1/4 c. honey 25:11 1/4 c. chopped pecans 1/4 tsp. cinnamon 25:17 1/4 tsp of salt. For the rice croquettes 25:21 you will need, 6c. boiling water 25:24 3c. brown rice 2c. shredded vegan 25:30 mozzarella cheese, 1 tsp of salt. 25:33 And For the filling you will need, 25:36 1/4 c. olive oil 1 tsp. salt 25:41 ½ onion, finely chopped 1c. veggie burger 25:47 3 tbsp. tomato paste ½ c. tomato sauce 25:53 1 c. green peas 1/4 tsp. nutmeg 25:56 1 tsp. garlic powder and 26:00 1 tbsp. Italian seasoning. 26:02 For our Cherry Scones you will need, 26:06 1 c. dried cherries 1 c. boiling water 26:11 3 c. unbleached flour 1/4 c. raw brown sugar 26:18 1 tbsp. baking powder ½ tsp. salt 26:23 1tsp. cornstarch ½ c. margarine 26:29 ½ c. tofu sour cream 26:31 1 ½ tsp. almond extract 1 cm soy milk creamer. 26:38 If you would like to information on how 26:40 to contact Marie or if you would like 26:43 to receive today's recipes please 26:46 write to 3ABN, PO Box 220, 26:49 West Frankfort, IL 62896 or 26:54 call us at 1-800-752-3226. 27:02 Welcome back friends we're here 27:03 with our delicious spread of 27:04 Mediterranean food aren't we? Yes 27:06 and it was wonderful we had so much 27:08 fun didn't we? We did, absolutely. 27:10 Let's look at what we made today. 27:12 We made the butternut squash with 27:13 honey glaze and the mint and it 27:15 just smells so wonderful, it looks 27:16 good. And the, the Stuffed Rice 27:19 Croquettes which will be everyone's 27:22 delight when they taste them, 27:23 oh I can't wait to try them and they're 27:24 so cute and you see they're so 27:26 colorful you know, yes, and of course 27:28 our Cherry Scones when you eat those 27:30 they speak for themselves. 27:32 They're very, they're making 27:34 my mouth water, they're very 27:35 moist and what's better than cherry, 27:37 that's right, yeah absolutely. 27:39 Oh! That's a good cherry. 27:40 Thank you for coming and for sharing 27:42 you talents. Well thank you for 27:43 having me, thank you. We had a 27:45 good time, we did, that's right, thank you. 27:46 And we hope for our friends at home 27:47 that you had just as much fun as we 27:48 had today cooking for you, we hope that 27:50 you enjoy this Mediterranean recipes, 27:52 that you branch out and try something new, 27:54 share them with your friends and family, 27:55 and we will see you next time 27:57 on Let's Cook Together, God bless you. |
Revised 2014-12-17