Have you ever
wished that you had money
00:00:01.98\00:00:02.95
in your pocket? I know I have.
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Today in the
kitchen we're gonna make
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a pocket, but it's
not a pocket with cloth
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and you're not gonna
sew on the sewing machine.
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We're gonna put a special thing
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in this pocket.
Why don't you stick
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around and find out what it is.
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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 an
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exciting program
planned for you today.
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And I can't wait to
find out what's in that
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pocket and how to
make it for our family,
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but first I want
to introduce you to my
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special guest here
with me in the kitchen,
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her name is Marie
McCalla. And she comes
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all the way from
California, welcome
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Marie we're so glad you're here.
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Well, I'm glad to be back Jill
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and looking forward
to, I've been working on
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these recipes
for many months, oh!
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And I happy to, to
do them. Absolutely,
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we're happy you're
here. You were here
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two years ago I
believed it was, two years ago,
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yeah. And we did
some cooking together and.
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It was a little
warmer. Yeah, now it's a little
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cooler. Yeah,
with little cooler,
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but anyway we have
warmth in our hearts.
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That's right,
that's right. Now, you have
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always enjoyed
cooking, right? Yes, yes,
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it's been a
passion of yours. Always
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and I love to cook with
colors and fresh fruits,
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vegetables and
fruits and you know.
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Absolutely,
that's straight from the
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garden. Now, you
are from California,
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you have a garden
there and herb gardener
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or something
there. Yes, I do actually
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I don't have a
garden, but I have an
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herb garden. Very,
very small herb garden,
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oh, two or three
plants. That's fun,
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but you know,
herbs are so expensive
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in the stores,
so it's nice to be
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able to buy it.
Right, right I, I enjoy it.
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And, and we have
a farmers market,
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a farmers market,
that we have go to,
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that we can walk
to. So, we got a lot of
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fresh produce.
Oh! That's nice. So,
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I don't need a
garden. Yeah, that's right,
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that's right,
that's real special.
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Yeah, yeah, yes,
and now you cook for,
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for different groups
of people and you cook at
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your church and. Yes I
do, I do benefit dinners
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at night, okay, you
know, I invite people
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home after church and you know,
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my husband and I
like to entertain.
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And so, I do a lot of
cooking. That's right,
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people expect a food
when they come to our.
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Yeah, when they come
to the McCalla house,
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they know they're
gonna get really good food,
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that's right,
that's right and your food
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is really good. We
have had your food,
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oh thank you. It's
really, really good.
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Thank you, yeah, I
enjoy doing it. That's right,
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it's probably you
know, I have something to do
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with it. That's
right because it's fun
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and if you enjoy
what you're doing,
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to me it's just
an art and I love it.
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That's right and it
comes from the heart.
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You know, it's not
doing something because
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I have to feed my
family and I have to do this
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and that, right,
right, but you do it
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for the love of
it. I love to create,
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yes, yeah, right,
so I think I mentioned
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that before, yeah,
that cooking is just
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creating, that's
right, various foods,
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that's right, and
putting them together.
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Absolutely, now
we're creating a pocket,
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but before we make
the pocket we're gonna,
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make a couple of
other recipes, yes, yeah.
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You guys have to wait
all the way to the end.
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So, let's read
our first recipe here.
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For the
Raspberry-Pear Delight you need:
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½ cup raw brown
sugar 1 teaspoon flour
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2 tablespoons
lemon juice 1½ teaspoons
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cinnamon ½ teaspoon
salt 6 cups of fresh
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sliced pears 1
pint of raspberries.
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For the topping
you need: ½ cup flour
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½ chopped walnuts ½ oatmeal
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6 tablespoons margarine that's a
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non-hydrogenated variety, and
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½ cup raw brown sugar. Okay,
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this sounds
fantastic. Oh! Jill wait
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till you see this or
I should say taste it.
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That's right, yes you
love it. Oh! My husband,
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well he is a, he
is a food person,
00:04:03.24\00:04:04.53
my husband Greg he loves foods.
00:04:04.54\00:04:05.90
So, he would love
this recipe. You know,
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I make a lot of
things with raspberries
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and I guess we do
that, yes, when we,
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when we like it, when
we tend to make things
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that we like,
that's right, that's right.
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And so, well gets
started, yeah, and, and,
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and assemble these
things our pears, good,
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and if you don't want
mind taking that, okay.
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Yeah, and you just
slice those pears, right.
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And the fresh
raspberries yes, okay,
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and you see
raspberries are so delicate,
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they're already juicing up, yes.
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And we're just
going to put this sugar
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over them, okay. And
yeah this is a wonderful
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dish and dessert. Oh! Yes, well,
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it sounds good to me.
I think we have humidity
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out there, don't we.
We do, it's all sticky,
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Illinois always
humid here. Yeah,
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thank you so much.
Yeah, and the lemon juice
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is primarily to keep
the pears from getting,
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okay, discolored you know, okay,
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because they do
that very quickly. Oh!
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They do absolutely.
And just a little bit
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of salt to perk it
up. Yeah, bring out
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those flavors.
And we'll just toss.
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Oh! Isn't that pretty? Toss that
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and the cinnamon
really, yes, brings out
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the flavor in the
pears. That's right,
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that's right, so you
know, I could smell it,
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Oh! It smells good,
makes me want to eat.
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I wish that, I
wish that our viewers
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could smell this. I
know, it's very, very
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nice. Always think
that when we, yeah,
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start cooking, that's
right, I would love that
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maybe someday
someone will, that's right,
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will come up with
that. That's right,
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okay we can just
set that aside, okay,
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and now if you
wouldn't mind just handing
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me all of the ingredients.
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This is the flour,
okay, actually if you noticed
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it's mostly half a
cup of everything. Yeah,
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I did notice
that. It's pretty equal,
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it is easy. How
do you come up with
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your recipes
here? Trail and error,
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you know, if
it's a little too thin
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then the next time
you do it, you do, yeah,
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you put more whatever,
yeah, flour if it's not
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sweet enough so, yeah,
let's think. And this is
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the, God gives
you the ideas really.
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Six tablespoons
of margarine, okay,
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and this ends up
being like a crumble, okay,
00:06:05.21\00:06:09.17
so we will just mix
that all together. Oh! That
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sounds good;
you could make this,
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if you are making
like an apple crisp for
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another type of
crisp. You can use any kind
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of fruit and
that's a nice thing, okay,
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that sounds
good, because you know
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everyone I'm sure
has their preference.
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That's right, and
I just happen to love
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raspberries. Yes,
absolutely, and pears
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when especially
now the Bartlett's are,
00:06:25.68\00:06:27.62
are so good, yes.
You got a pear here.
00:06:27.63\00:06:31.02
Yes, yeah, I
thought it would look nice.
00:06:31.03\00:06:34.74
Yeah, absolutely, so
lucky we didn't eat it.
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Yeah, you guys are
lucky we didn't eat it,
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that's right. So,
you just kind of work
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the margarine,
yeah, into the you know,
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rest of the
ingredients. Oh! Yeah and once
00:06:48.31\00:06:50.76
the margarine
melts this as it's baking
00:06:50.77\00:06:53.18
it will get
crusty on the pots. Yes,
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there you go,
so, oh, doesn't that
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look though. That's really good,
00:06:57.27\00:06:59.04
so if you'll hand
me that casserole dish.
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Okay, here you want
me to hold this for you.
00:07:01.66\00:07:05.48
Maybe we could do that. Okay,
00:07:05.49\00:07:07.18
I don't know if we
even need that spoon,
00:07:07.19\00:07:09.07
isn't that colorful?
Oh! Isn't that, I love it.
00:07:09.08\00:07:11.52
It's just
wonderful. Oh! It smells good,
00:07:11.53\00:07:13.86
you can smell
the cinnamon and the
00:07:13.87\00:07:14.87
raspberries, yes,
you can. It's very nice
00:07:14.88\00:07:16.64
together. And then
we just loosely, yeah,
00:07:16.65\00:07:19.20
put the topping
over. You want to make sure
00:07:19.21\00:07:21.99
you cover all of it.
Okay, maybe there is a
00:07:22.00\00:07:26.54
better way to
hold it, turn that here
00:07:26.55\00:07:28.22
you want me hold it?
I think its okay, okay,
00:07:28.23\00:07:29.77
very good, that's
look good, a nice crumble
00:07:29.78\00:07:34.03
topping. Now, we used roll oats
00:07:34.04\00:07:35.80
or was it quick
oats. It was the quick,
00:07:35.81\00:07:37.66
okay quick oats. I
used the quick in this,
00:07:37.67\00:07:39.50
yes good, good
point. Okay, yeah I mean
00:07:39.51\00:07:41.61
whatever you
prefer, but I like the quick
00:07:41.62\00:07:43.89
yeah, yeah. And so
then as you're baking it
00:07:43.90\00:07:47.05
all of the juices will
come up over and it. Oh!
00:07:47.06\00:07:50.91
Yeah, and it'll be
so crusty and wonderful.
00:07:50.92\00:07:53.09
That makes me want
to eat. So, we're gonna
00:07:53.10\00:07:55.94
bake this at about,
yeah at what temperature?
00:07:55.95\00:07:58.44
375 for about 40
minutes, 40 minutes,
00:07:58.45\00:08:01.35
40-45 minutes. Okay,
when it's bubbling, yes
00:08:01.36\00:08:04.55
and when this turns
a little golden, yes,
00:08:04.56\00:08:06.65
then you know, it's
all ready. Yeah, yeah,
00:08:06.66\00:08:08.75
oh yeah. Very nice
and make such a nice
00:08:08.76\00:08:11.55
dessert, such a nice light
00:08:11.56\00:08:13.25
fruity one. Wonderful,
I like that. And you know,
00:08:13.26\00:08:14.72
you can also top it
with some soy ice cream.
00:08:14.73\00:08:18.25
Oh! Yeah, yeah,
that sounds good.
00:08:18.26\00:08:19.85
Oh! Yeah, okay.
Let's read our next
00:08:19.86\00:08:22.82
recipe here. For
the Tomato Fondue Sauce,
00:08:22.83\00:08:27.50
you need: 1-6
ounce can tomato paste
00:08:27.51\00:08:30.46
1 1/4 cup water
1 1/4 cup olive oil
00:08:30.47\00:08:35.58
1 1/4 cup plain soy
milk ½ teaspoon salt
00:08:35.59\00:08:40.16
½ teaspoon Italian seasoning
00:08:40.17\00:08:43.52
1 1/4 cup fresh chopped basil,
00:08:43.53\00:08:46.53
and 1 teaspoon lemon juice.
00:08:46.54\00:08:49.13
Well, this is fun
Marie because we're using
00:08:50.38\00:08:52.77
this Fondue Sauce in
our pockets coming up later.
00:08:52.78\00:08:55.29
Yes, our pocket is
coming up and you know,
00:08:55.30\00:08:57.44
everything is
fresh because a lot of
00:08:57.45\00:09:00.00
spaghetti sauces
you know, are canned
00:09:00.01\00:09:02.76
and they have
something even a msg in them
00:09:02.77\00:09:05.48
and, yes, and they
have a lot of sodium,
00:09:05.49\00:09:07.13
yes. So, I, we're
making all or, try to
00:09:07.14\00:09:09.74
create this. And I
think it's, I think
00:09:09.75\00:09:12.01
you'll like it. I like
that it's very good. And
00:09:12.02\00:09:14.70
it's very simple we're
just going to put, okay,
00:09:14.71\00:09:18.03
the tomato sauce,
good. So, you can use
00:09:18.04\00:09:22.48
this in place of say
spaghetti sauce as well
00:09:22.49\00:09:24.63
or not really. Oh! I
wouldn't recommend it,
00:09:24.64\00:09:28.21
okay, yeah, and this,
this is kind of has a,
00:09:28.22\00:09:31.07
a little different
taste you, you might not
00:09:31.08\00:09:33.78
want that. It's a
specialty sauce. Yeah,
00:09:33.79\00:09:35.51
it's a specialty
sauce, okay. And that lemon
00:09:35.52\00:09:38.58
just adds a little
different twist, good.
00:09:38.59\00:09:42.62
And the soy milk, yeah,
and a little bit of oil.
00:09:42.63\00:09:47.64
Okay, very nice,
olive oil of course, yes,
00:09:47.65\00:09:53.53
you know, we use
olive oil. Absolutely,
00:09:53.54\00:09:54.91
it has a good
flavor olive oil and.
00:09:54.92\00:09:56.33
And Italian
seasoning, good, this isn't
00:09:56.34\00:09:59.64
as red as spaghetti sauce. Yes,
00:09:59.65\00:10:01.54
I can see that, yeah,
it is different. Yeah,
00:10:01.55\00:10:03.20
little different,
and some salt, yeah,
00:10:03.21\00:10:06.39
it gets kind of
stuck there, absolutely.
00:10:09.18\00:10:12.79
And then we'll add
the basil. And the basil
00:10:12.80\00:10:14.97
of course softens up
in there as it's cooking,
00:10:14.98\00:10:17.58
yes, and all you
do as you just bring
00:10:17.59\00:10:21.64
this to a simmer,
just let it simmer of out,
00:10:21.65\00:10:24.91
5 to 10 minute.
Okay, on, on low.
00:10:26.21\00:10:28.78
Till bring it to a
boil then turn it down,
00:10:28.79\00:10:31.05
bring it to a boil,
turn it down and simmer it
00:10:31.06\00:10:33.15
for about ten
minutes. Very nice, so,
00:10:33.16\00:10:34.79
now to use it
with something else
00:10:34.80\00:10:36.45
I know we're
gonna use it with our
00:10:36.46\00:10:37.43
special pockets
in a minute here.
00:10:37.44\00:10:38.75
Gonna use it with our
special pocket. Do you
00:10:38.76\00:10:40.17
use it with
something else another type of
00:10:40.18\00:10:41.91
recipe? Actually
I, this is it for,
00:10:41.92\00:10:44.54
for, for this,
yeah. Okay, especially for
00:10:44.55\00:10:48.35
these pockets.
Okay, so you came up
00:10:48.36\00:10:52.10
with this recipe
just for the pockets.
00:10:52.11\00:10:53.50
Yeah, Oh! That's neat.
Yeah, yeah and I'm sure
00:10:53.51\00:10:58.26
your husband tries
the recipes. Oh! Yes.
00:10:58.27\00:11:00.16
He is my taste
tester. There you go,
00:11:00.17\00:11:03.40
passes his inspection
we eat it. Then you say,
00:11:03.41\00:11:06.06
it's okay to eat
it. It's okay to eat.
00:11:06.07\00:11:07.62
So, we'll, we'll
just let that simmer
00:11:07.63\00:11:09.77
and we already
have some for the end
00:11:09.78\00:11:12.39
of the program.
That are already brined,
00:11:12.40\00:11:13.60
it's very nice,
that's already cook,
00:11:13.61\00:11:15.05
so, very nice I like
that. I like it 'cause
00:11:15.06\00:11:16.91
you can use the
fresh herbs and I just love
00:11:16.92\00:11:18.48
the fresh herbs,
exactly, exactly.
00:11:18.49\00:11:19.91
I mean, if you really
wanted to get creative
00:11:19.92\00:11:23.06
you could
squeeze your own tomatoes
00:11:23.07\00:11:25.94
and make your own tomato sauce,
00:11:25.95\00:11:27.43
if you wanted to
do that, you wouldn't
00:11:27.44\00:11:29.63
even have to get the
cans. Yes, that's right
00:11:29.64\00:11:32.04
that would be
good. Yeah, absolutely,
00:11:32.05\00:11:34.02
so that be even
fresher. Yeah, that's right
00:11:34.03\00:11:36.15
that would be nice and fresh.
00:11:36.16\00:11:37.30
Yeah, yeah, now
let's go to our pockets.
00:11:37.31\00:11:39.55
We can't wait, we
are gonna read our recipe
00:11:39.56\00:11:41.15
now for those
pockets. The Spinach Pocket
00:11:41.16\00:11:44.93
Surprise, for
the Dough you need:
00:11:44.94\00:11:47.41
5 cups of unbleached
flour 1 cup warm water
00:11:47.42\00:11:51.79
½ cup canola
oil ½ teaspoon salt.
00:11:51.80\00:11:57.57
For the filling, you need:
00:11:58.92\00:12:00.35
12 ounces of
frozen chopped spinach
00:12:00.36\00:12:03.38
1/4 cup of chopped
basil 1/4 cup of tofu
00:12:03.39\00:12:08.97
cream cheese 14
ounces of the veggie
00:12:08.98\00:12:12.77
mozzarella
cheese 1½ teaspoon salt
00:12:12.78\00:12:16.90
1 teaspoon onion
powder 2 ounces of pine nuts,
00:12:16.91\00:12:22.12
and 1 small
eggplant, that is peeled.
00:12:22.13\00:12:25.37
Well, tell me
Marie these are our
00:12:26.92\00:12:29.17
surprise pockets.
Yeah, we can't wait, tell me
00:12:29.18\00:12:31.90
yeah. I'm sure our
viewers are just waiting
00:12:31.91\00:12:33.89
for this surprise. That's right,
00:12:33.90\00:12:35.58
well it's a
stuffed pocket, okay,
00:12:35.59\00:12:38.73
with dough, yeah,
kind of like a pasta dough,
00:12:38.74\00:12:43.30
okay. That we're
going to stuff with spinach
00:12:43.31\00:12:45.79
and eggplant, yes and
vegan cheese and, yes,
00:12:45.80\00:12:49.94
pine nuts, yeah. And
all of these good things,
00:12:49.95\00:12:53.28
the pine nuts give it the crunch
00:12:53.29\00:12:55.06
and it's wonderful.
Yeah, that's wonderful;
00:12:55.07\00:12:58.35
sure, did you
eat this growing up
00:12:58.36\00:12:59.64
when you were a kid? You know,
00:12:59.65\00:13:01.40
not this particular
stuffing, okay, okay,
00:13:01.41\00:13:03.43
but my mother
used to make a, a dough
00:13:03.44\00:13:06.42
that was like a pasta dough
00:13:06.43\00:13:08.90
and she would
stuff other things in it.
00:13:08.91\00:13:11.75
She would stuff
potatoes, oh fun,
00:13:11.76\00:13:14.36
because kind of
mashed potato you know, yes,
00:13:14.37\00:13:16.91
and stuff it with
that and put a sauce on it.
00:13:16.92\00:13:20.52
Oh! And so, yeah I
kind of took it from there
00:13:20.53\00:13:24.96
and went, yes,
out left field. Yeah,
00:13:24.97\00:13:27.69
but that's neat
because these pockets
00:13:27.70\00:13:29.19
they're not needle
and thread pockets like
00:13:29.20\00:13:31.98
we talked about at the
beginning, right, right,
00:13:31.99\00:13:34.14
put it's like a
pasta dough pocket, yeah.
00:13:34.15\00:13:35.61
And you can put anything in it.
00:13:35.62\00:13:36.80
You can put
mashed potatoes, okay,
00:13:36.81\00:13:39.16
that you could
perhaps melt some margarine
00:13:39.17\00:13:41.10
and onion. Well, that
sounds good. And mix it,
00:13:41.11\00:13:42.99
mix it in there and
do that. And you know,
00:13:43.00\00:13:47.03
you could, you
could even stuff them
00:13:47.04\00:13:48.69
with the cream cheese, yeah,
00:13:48.70\00:13:51.77
the tofutti cream
cheese, that's right,
00:13:51.78\00:13:55.50
and, and something,
something else, yeah,
00:13:55.51\00:13:57.08
because we are going to
use also the tofu in it.
00:13:57.09\00:13:59.12
Yeah, that sounds
good and, and you could
00:13:59.13\00:14:00.55
cut up broccoli
or, or shred carrots
00:14:00.56\00:14:03.70
or whatever, you can just go
00:14:03.71\00:14:05.77
with this recipe.
We usually do something
00:14:05.78\00:14:07.73
vegetable in, not a fruit thing,
00:14:07.74\00:14:10.14
it's a vegetable,
no, no but you could.
00:14:10.15\00:14:11.95
Oh! You could do
a fruit thing, yeah,
00:14:11.96\00:14:14.40
and you could put a
fruit sauce over it,
00:14:14.41\00:14:15.89
yeah. So, because the dough is
00:14:15.90\00:14:17.14
very versatile, that
sounds good, very bland.
00:14:17.15\00:14:19.26
You know, it's just,
it works either way that,
00:14:19.27\00:14:21.69
it's kind of
between a bread dough
00:14:21.70\00:14:23.16
and a pie dough, fun, so, yeah,
00:14:23.17\00:14:26.01
it works really well. Okay, good
00:14:26.02\00:14:27.50
well let's see
how to make this out.
00:14:27.51\00:14:28.92
What we want to do is,
first of all we're gonna
00:14:28.93\00:14:32.35
put the oil in here.
Okay, because if you put
00:14:32.36\00:14:36.21
the water in it,
it just gets sticky
00:14:36.22\00:14:39.00
and the, okay, and
the oil won't incorporate,
00:14:39.01\00:14:41.37
yes, okay, so
we're gonna put the oil,
00:14:41.38\00:14:44.68
good. And I get all of the oil.
00:14:46.24\00:14:49.34
And this is just
regular flour you got in there.
00:14:49.35\00:14:51.64
Just regular flour
and I'm just gonna stir
00:14:51.65\00:14:54.15
this in the
little pan, oh, okay.
00:14:54.16\00:14:55.59
And we'll put the salt, okay,
00:14:55.60\00:15:01.10
well this one
didn't clog up, oh that's a
00:15:01.91\00:15:04.95
good thing, yeah.
And this one again,
00:15:04.96\00:15:09.50
if you like playing
with silly putty, yes,
00:15:09.51\00:15:12.97
this, this you will
like because you're gonna
00:15:12.98\00:15:17.71
get your hands
in this. Absolutely,
00:15:17.72\00:15:19.26
I bet your kids
would like it. You know,
00:15:19.27\00:15:20.86
you just get
their little hands there
00:15:20.87\00:15:22.55
in the kitchen
working, I bet that would be
00:15:22.56\00:15:24.14
a lot of fun. Right? It will,
00:15:24.15\00:15:25.21
it really would be.
And you always wanna
00:15:25.22\00:15:27.25
keep some bench flour
just in case you have,
00:15:27.26\00:15:30.69
okay, you know,
it's a little too sticky
00:15:30.70\00:15:33.69
or something, yes and
also when you're gonna
00:15:33.70\00:15:35.61
roll this out, you
will need some extra flour,
00:15:35.62\00:15:38.36
yes now the, the
water we used was hot,
00:15:38.37\00:15:41.60
right? The water is very warm
00:15:41.61\00:15:44.07
and I'm glad you mention that,
00:15:44.08\00:15:45.46
yes we want our
viewers to, to know,
00:15:45.47\00:15:48.46
to, okay, to heat
the water really well.
00:15:48.47\00:15:50.57
To boiling point basically, well
00:15:50.58\00:15:52.86
very, very warm,
okay, yes, okay, good.
00:15:52.87\00:15:55.28
Now, I did wash
my hands, yes she did
00:15:55.29\00:15:57.94
I can vouch for
that. There you go,
00:15:57.95\00:16:00.75
and we're just going
to mix this around, okay,
00:16:00.76\00:16:02.84
and, and then what
we'll do is turn it out
00:16:02.85\00:16:07.42
on a floured board, of
course, okay. Actually,
00:16:07.43\00:16:10.44
do you want me to
turn down this water here?
00:16:10.45\00:16:13.06
If you wouldn't
mind we'll just turn
00:16:13.07\00:16:15.00
that down a little
bit because we're really
00:16:15.01\00:16:16.95
not ready. Okay, for that part.
00:16:16.96\00:16:19.36
I want to shut it off,
I'm just kind of get it
00:16:19.37\00:16:21.61
down. Okay, it's almost down.
00:16:21.62\00:16:23.75
And even this dough
feels nice and so warm,
00:16:23.76\00:16:27.20
good, yeah. And
what you wanna do is just
00:16:27.21\00:16:29.52
really mix it
nicely, I don't know
00:16:29.53\00:16:31.70
if you've ever
made bread dough, but.
00:16:31.71\00:16:33.56
Yes, I make bread all the time.
00:16:33.57\00:16:35.20
It's, it's kind
of like that, it is.
00:16:35.21\00:16:36.98
And you want to;
it looks a little bit
00:16:36.99\00:16:38.67
stickier than bread
dough. It's a little
00:16:38.68\00:16:40.30
stickier than bread dough, Oops!
00:16:40.31\00:16:42.13
Yeah it's just a
little bit stickier.
00:16:42.14\00:16:43.73
Then you kind of knead it
00:16:43.74\00:16:45.44
just a little bit,
okay, make sure that
00:16:45.45\00:16:47.23
everything is
mix together, yeah.
00:16:47.24\00:16:48.80
And I see we still
have a little bit of flour
00:16:48.81\00:16:51.48
on the bottom.
Okay, you wanna get all
00:16:51.49\00:16:52.87
that flour. Perhaps we, put that
00:16:52.88\00:16:55.57
in a bigger bowl, but
if this happens at home
00:16:55.58\00:16:58.73
don't worry about
it, right? That's right,
00:16:58.74\00:17:00.55
that's right,
that's what cooking is all
00:17:00.56\00:17:02.09
about. Just have a
good time and make a mess
00:17:02.10\00:17:03.91
and its okay. There you go,
00:17:03.92\00:17:05.28
that's right, absolutely, yeah.
00:17:05.29\00:17:07.03
And you know, I like
to get my hands into this.
00:17:07.04\00:17:09.56
Yes, me too. So, so
that's about I think
00:17:09.57\00:17:14.20
we'll just take
it out of here, okay,
00:17:14.21\00:17:16.04
we will just knead it a
little bit more on here.
00:17:16.05\00:17:18.51
Oh! Yeah, actually
we're not going to take
00:17:22.68\00:17:26.34
the time on, on the
program, but its best,
00:17:26.35\00:17:30.49
if this sits
about 15 minutes. Okay
00:17:30.50\00:17:32.72
Oh! Let me grab
your knife there.
00:17:32.73\00:17:34.46
Oh! Yes, we don't
want that cutting anybody,
00:17:34.47\00:17:36.80
okay. So, you
would, you would put it
00:17:36.81\00:17:39.46
in the fridge to
chill it or, no, no, no,
00:17:39.47\00:17:40.97
leave at room
temperature, just, just
00:17:40.98\00:17:41.95
leave at room temperature
00:17:41.96\00:17:42.93
and just let it
set, okay, okay for about
00:17:42.94\00:17:45.42
15 minutes, okay.
Very nice, so now what
00:17:45.43\00:17:48.51
we'll do is, because
we won't wait, good, yeah.
00:17:48.52\00:17:52.01
For the, we'll
pretend 15 minute past.
00:17:52.02\00:17:55.03
We'll just pretend and we'll get
00:17:55.04\00:17:57.30
this flour off. We
can pretend, dough off
00:17:57.31\00:17:59.82
of my hands here.
You want a paper towel?
00:17:59.83\00:18:02.36
Oh, no, we're
fine, you're okay, okay.
00:18:02.37\00:18:03.78
We're just fine,
okay, good, okay.
00:18:03.79\00:18:05.71
So, you call this a
pasta dough or what,
00:18:05.72\00:18:08.65
how do you call this?
Yes, it's, it's, kind of
00:18:08.66\00:18:11.61
like a pasta dough,
kind of like the pasta dough.
00:18:11.62\00:18:13.75
It looks good, so
we're just pressing it
00:18:13.76\00:18:16.99
out here. And we're
gonna roll it, okay,
00:18:17.00\00:18:19.65
you wanna roll it
pretty thin, okay, because
00:18:19.66\00:18:22.61
these are going to be pockets
00:18:22.62\00:18:24.62
and you don't want
a mess. Yes, you don't
00:18:24.63\00:18:26.71
thick pockets. Yeah, actually
00:18:26.72\00:18:28.85
what we could do
Jill is we could cut
00:18:28.86\00:18:31.01
this in half, okay,
put half back in, in, yeah,
00:18:31.02\00:18:34.27
bowl. There we go, and that way
00:18:34.28\00:18:35.77
we won't run out of
space, it just makes
00:18:35.78\00:18:38.30
a very big
recipe. I suppose that,
00:18:38.31\00:18:42.30
if you wanted to you
could cut it in half,
00:18:42.31\00:18:44.66
okay, and use two
and a half cups of flour.
00:18:44.67\00:18:46.85
Okay, instead of
the five, yeah. Right,
00:18:46.86\00:18:48.59
go ahead, and if,
if one cup of flour,
00:18:48.60\00:18:52.63
or one cup of water
isn't enough you know,
00:18:52.64\00:18:56.17
add more, add
more that's okay, okay.
00:18:56.18\00:18:58.02
So, if it's too
dry, okay, if it's too
00:18:58.03\00:19:00.06
sticky, you just add
a little more of flour
00:19:00.07\00:19:02.87
and get some
nice looking little.
00:19:02.88\00:19:06.56
It rolls out nicely,
oh, yeah I can see that.
00:19:06.57\00:19:09.77
Yeah, very nice,
then you want to try to
00:19:09.78\00:19:13.88
get it square,
okay so we're looking
00:19:13.89\00:19:16.70
for a square then
because we're gonna
00:19:16.71\00:19:18.78
cut these
pockets in squares. Okay,
00:19:18.79\00:19:21.82
yes see I'm
learning all of this,
00:19:21.83\00:19:23.30
I don't know any of this so.
00:19:23.31\00:19:24.28
So, that we can fill
them, this is fun, yeah.
00:19:25.52\00:19:28.63
Now, you could also
cut these in circles, okay,
00:19:28.64\00:19:33.05
like in pinatas.
Oh! That would be a
00:19:33.06\00:19:35.47
good idea. You can
do that, it sounds good,
00:19:35.48\00:19:37.28
but for some
reason I just cut them
00:19:37.29\00:19:40.01
in squares, you
like them in squares,
00:19:40.02\00:19:41.19
that's how you like
it. I, I guess I, yeah,
00:19:41.20\00:19:44.33
I like that, yeah,
and you can see that
00:19:44.34\00:19:46.69
this makes a really
big recipe. Oh! Yeah
00:19:46.70\00:19:48.65
it does because
this is half of it,
00:19:48.66\00:19:50.57
this is just half
of it, can you imagine
00:19:50.58\00:19:52.66
if it was more
yeah. Okay, is that thin
00:19:52.67\00:19:55.46
enough? I think
we're getting there,
00:19:55.47\00:19:57.90
getting there,
okay, that's pretty thin.
00:19:57.91\00:19:59.55
Yeah, okay, so what we'll do
00:20:01.70\00:20:04.12
is we'll just set this aside.
00:20:04.13\00:20:05.77
Okay and we'll precede
with our, fill it, okay.
00:20:05.78\00:20:10.73
And then, after
they're filled we'll drop them
00:20:14.12\00:20:17.88
in boiling water,
the water that's boiling
00:20:17.89\00:20:19.71
out there. Just
like you do for pasta,
00:20:19.72\00:20:21.63
right absolutely,
boiling. And if you
00:20:21.64\00:20:23.89
want to know how
long they should cook,
00:20:23.90\00:20:26.42
yes, they'll start
to rise to the top.
00:20:26.43\00:20:29.41
And that tells you they're done,
00:20:29.42\00:20:31.00
and that tells you
they're done. Oh! That's
00:20:31.01\00:20:32.16
fun, I like that,
yeah. So, that's real nice,
00:20:32.17\00:20:34.35
so you know, the. I would say
00:20:34.36\00:20:37.90
7 to 10 minutes,
okay, in, in boiling water
00:20:37.91\00:20:41.61
the whole time,
right yeah. Okay,
00:20:41.62\00:20:43.47
now we've heated
the spinach, yes because
00:20:43.48\00:20:46.79
you want it to be nice and warm.
00:20:48.10\00:20:49.32
We want it to be nice and warm;
00:20:49.33\00:20:51.02
so that it'll melt
the cheese. Because
00:20:51.03\00:20:54.42
we want this all to
be nice and sticky. Yes,
00:20:54.43\00:20:56.70
okay. Now, this is
just frozen spinach, okay,
00:21:00.56\00:21:04.62
and you can use fresh. Okay,
00:21:04.63\00:21:06.08
today I used frozen,
okay, but lot of times
00:21:06.09\00:21:09.42
I use fresh, okay and, it's,
00:21:09.43\00:21:11.32
it's a little
easier to gauge, yes,
00:21:11.33\00:21:13.74
the amount because
you know when you cook
00:21:13.75\00:21:16.33
spinach or steam it,
it does, you have this,
00:21:16.34\00:21:18.39
big amount of
spinach, that's right,
00:21:18.40\00:21:19.59
big amount and it
goes down to nothing,
00:21:19.60\00:21:20.66
it goes down to
nothing and this way,
00:21:20.67\00:21:22.30
just a little. At
least you know how much
00:21:22.31\00:21:24.06
you have when you
buy, that's right,
00:21:24.07\00:21:25.26
the frozen.
That's right, package
00:21:25.27\00:21:27.06
but I love
spinach, its high in iron.
00:21:27.07\00:21:29.32
Yes, it's good for
you. And it's colorful
00:21:29.33\00:21:33.04
and that's what I like about it.
00:21:33.05\00:21:35.50
And which one of
this do you want here.
00:21:35.51\00:21:36.91
Okay, we can
incorporate now the,
00:21:36.92\00:21:38.98
let's do the, the.
This was the sour cream,
00:21:38.99\00:21:43.30
tofutti, tofutti
cream cheese, which is just
00:21:43.31\00:21:46.31
a substitute for
cream cheese. Right,
00:21:46.32\00:21:47.74
it's the tofu, that's
right okay. You can go
00:21:47.75\00:21:50.12
to any health food store, right
00:21:50.13\00:21:52.64
and some grocery
stores. Or some grocery stores,
00:21:52.65\00:21:54.53
isn't that wonderful,
yes some grocery stores
00:21:54.54\00:21:56.99
carry that now, so
you don't have to make,
00:21:57.00\00:21:59.25
yeah, a bunch of
stops looking for it.
00:21:59.26\00:22:01.94
That's right,
and then you can add
00:22:01.95\00:22:05.48
the eggplant.
Okay, now this eggplant,
00:22:05.49\00:22:08.89
do we roast this or
steam it or. You know,
00:22:08.90\00:22:13.03
if you have time you
can just pop it in the oven
00:22:13.04\00:22:15.96
and, okay, just
whole and roast it,
00:22:15.97\00:22:18.44
fun okay, if you
don't have time you can
00:22:18.45\00:22:21.77
just steam it.
And it just gives it a
00:22:21.78\00:22:25.66
wonderful flavor.
Oh! Yeah. Somehow it,
00:22:25.67\00:22:28.87
it goes very well with
spinach, yes, yes okay.
00:22:28.88\00:22:32.54
So, I'm gonna put the
rest of this thing in,
00:22:32.55\00:22:34.52
'cause I wanna make
sure we can show our
00:22:34.53\00:22:35.66
friends at home
how you make, yes,
00:22:35.67\00:22:37.83
how to make your
pockets? We're gonna see
00:22:37.84\00:22:39.26
how to make the
pockets. Let's, lets, lets put
00:22:39.27\00:22:40.44
the pine nuts,
the pine nuts I like
00:22:40.45\00:22:41.78
and those give
our surprise crunch,
00:22:41.79\00:22:44.06
here's your salt.
And that's garlic powder,
00:22:44.07\00:22:49.47
okay. Do you
want the basil? Yes,
00:22:49.48\00:22:51.89
let's put the basil
into and that's just
00:22:51.90\00:22:53.82
so wonderful.
The flavor is so good
00:22:53.83\00:22:56.93
of fresh basil. I
know, I love that,
00:22:56.94\00:22:58.43
that's right.
Oh, I just love that.
00:22:58.44\00:22:59.92
Doesn't that look, that
looks like a fun pocket.
00:22:59.93\00:23:01.55
Can you smell that?
I can and it's green,
00:23:01.56\00:23:04.48
it doesn't have
money, but it's green,
00:23:04.49\00:23:05.56
it's good for you.
Exactly, exactly, right,
00:23:05.57\00:23:08.95
okay. Now, let's
try and just to show our
00:23:08.96\00:23:10.51
friends a little bit
how to do this one here?
00:23:10.52\00:23:12.01
Okay, want to. Now,
I think we still got
00:23:12.02\00:23:14.50
a little dough
hanging on my hands here.
00:23:14.51\00:23:16.33
So, what we do is,
yeah, we cut a strip
00:23:16.34\00:23:18.92
about like this. Okay,
okay, and what you want
00:23:19.91\00:23:27.62
to do is kind of make
it even. Make it even,
00:23:27.63\00:23:29.51
I see that, good.
Okay, and we'll just cut
00:23:29.52\00:23:33.56
this off too,
right, and make it even,
00:23:33.57\00:23:35.73
Do a pocket like
that. Oh fun. Alright,
00:23:36.94\00:23:40.70
and then what we
will do is we'll just put
00:23:40.71\00:23:42.73
some stuffing in this.
This is fun I like this.
00:23:42.74\00:23:45.05
This is, this is
play time you know. It is,
00:23:45.06\00:23:47.28
you just get your
hands in there and work
00:23:47.29\00:23:48.93
with it. I like
that, this is play time,
00:23:48.94\00:23:50.26
but Jill you just
love it. Oh! Yeah. So, then
00:23:50.27\00:23:53.20
what we do is? We
just pull in opposite
00:23:53.21\00:23:56.33
corners. Okay, yeah
like this, like this.
00:23:56.34\00:23:59.15
Oh fun Marie, I
like that, I like that.
00:24:00.04\00:24:03.82
Now, the same thing to
this success of this is,
00:24:03.83\00:24:06.12
okay, you want to
make sure that all
00:24:06.13\00:24:07.50
of your seems are
sealed, you don't worry,
00:24:07.51\00:24:09.38
or you are gonna
have a whole open,
00:24:09.39\00:24:10.38
but spinach rolling all
around in boiling water.
00:24:10.39\00:24:12.99
Yes, yes, okay, so
but anyway they cannot
00:24:13.00\00:24:16.05
looking little
pillows, cute. And then
00:24:16.06\00:24:18.83
you put the Fondue
Sauce under it. Yes,
00:24:18.84\00:24:20.83
we're going to
show how that's done,
00:24:20.84\00:24:23.04
isn't that nice.
Oh! It's adorable.
00:24:23.05\00:24:24.67
Now, we'll do one
more. And then you just
00:24:24.68\00:24:25.92
throw it in the
water. We throw in a bowl
00:24:25.93\00:24:27.67
of water. We're out
of time here, but okay,
00:24:27.68\00:24:29.02
okay, good, very
good. You just throw
00:24:29.03\00:24:30.61
it in the water. We
just keep repeating,
00:24:30.62\00:24:32.26
same process. And
we'll put it in the boiling
00:24:32.27\00:24:34.82
water and let it
cook. Nice, oh yeah,
00:24:34.83\00:24:38.54
all by itself, fun that's right.
00:24:38.55\00:24:39.84
And you can leave it
uncovered when you cook.
00:24:39.85\00:24:41.86
Okay, so well thank you Marie,
00:24:41.87\00:24:44.44
we had a good time. You
are welcome, yes we did.
00:24:44.45\00:24:46.13
I'm so glad I
learned about those pockets.
00:24:46.14\00:24:48.05
That's right, well
in just a moment friends
00:24:48.06\00:24:51.02
we will back, we
wanna show you all the
00:24:51.03\00:24:52.49
final products
that we made here today,
00:24:52.50\00:24:54.16
but first we want to recap those
00:24:54.17\00:24:55.73
recipes for
you, so stay with us.
00:24:55.74\00:24:58.17
We hope you've
enjoy cooking with Marie.
00:25:00.29\00:25:02.45
Now let's take
a moment to review
00:25:02.46\00:25:04.12
her Pocket
Surprise Lunch Recipes.
00:25:04.13\00:25:06.75
For the Raspberry-Pear
Delight you will need:
00:25:06.76\00:25:10.40
½ cup raw brown
sugar 1 teaspoon flour
00:25:10.41\00:25:14.77
2 tablespoons
lemon juice 1½ teaspoons
00:25:14.78\00:25:18.86
cinnamon ½ teaspoon
salt 6 cups of sliced
00:25:18.87\00:25:23.50
fresh pears 1
pint of raspberries.
00:25:23.51\00:25:26.62
For the topping you will need:
00:25:26.63\00:25:28.72
½ cup flour ½ chopped walnuts
00:25:28.73\00:25:32.63
½ oatmeal 6
tablespoons margarine,
00:25:32.64\00:25:37.07
and ½ cup raw brown
sugar. For our Tomato
00:25:37.08\00:25:41.48
Fondue Sauce, you will need:
00:25:41.49\00:25:42.84
1-6 ounce can tomato paste
00:25:42.85\00:25:45.27
1 1/4 cup water
1 1/4 cup olive oil
00:25:45.28\00:25:49.91
1 1/4 cup plain soy
milk ½ teaspoon salt
00:25:49.92\00:25:54.65
½ teaspoon Italian seasoning
00:25:54.66\00:25:57.60
1 1/4 cup fresh chopped basil
00:25:57.61\00:26:00.72
1 teaspoon lemon
juice. For the Spinach
00:26:00.73\00:26:04.49
Pocket Surprise
Dough, you will need:
00:26:04.50\00:26:07.09
5 cups of unbleached flour
00:26:07.10\00:26:09.42
1 cup of warm
water ½ cup of canola oil
00:26:09.43\00:26:14.22
½ teaspoon of
salt. For the filling,
00:26:14.23\00:26:18.71
you will need:
12 ounces of frozen
00:26:18.72\00:26:21.40
chopped spinach
1/4 cup chopped basil
00:26:21.41\00:26:25.84
1/4 cup tofu
cream cheese 14 ounces
00:26:25.85\00:26:30.49
veggie mozzarella
cheese 1½ teaspoons salt
00:26:30.50\00:26:34.69
1 teaspoon onion
powder 2 ounces of pine nuts,
00:26:34.70\00:26:38.60
and 1 small eggplant, peeled.
00:26:38.61\00:26:41.14
If you would like information on
00:26:41.15\00:26:43.69
how to contact Marie
or if you would like to
00:26:43.70\00:26:46.33
receive today's
recipes please write to 3ABN,
00:26:46.34\00:26:50.34
PO Box 220, West
Frankfort, IL 62896.
00:26:50.35\00:26:56.93
Welcome back
friends we're here with our
00:26:59.45\00:27:01.66
delicious pockets
and our Raspberry-Pear.
00:27:01.67\00:27:03.87
Oh! Finally we've
revealed the secret.
00:27:03.88\00:27:05.73
That's right, let's look at what
00:27:05.74\00:27:07.98
we made today. Well,
these are our Spinach
00:27:07.99\00:27:09.92
Surprise Pockets
with the pasta dough.
00:27:09.93\00:27:13.16
That's right and
it looks so good.
00:27:13.17\00:27:14.74
And our wonderful Fondue Sauce
00:27:14.75\00:27:16.11
and if you'll notice
we have it underneath
00:27:16.12\00:27:17.76
instead of on top. That's right,
00:27:17.77\00:27:18.74
and then you can see
the Fondue in the bowl too.
00:27:18.75\00:27:20.33
Yes, that's
right and you can see
00:27:20.34\00:27:21.37
and if you want
more, you can spread more.
00:27:21.38\00:27:23.35
That's right, and
this is our Raspberry-Pear
00:27:23.36\00:27:26.84
Delight. And I'm
just going to, yes,
00:27:26.85\00:27:28.80
spoon some of this
out, so we can just,
00:27:28.81\00:27:31.27
oh doesn't that
look good? How beautiful
00:27:31.28\00:27:33.06
this is. That looks
really good, wonderful.
00:27:33.07\00:27:36.81
That makes me want
to eat. Oh! Isn't that
00:27:36.82\00:27:39.38
just beautiful?
Thank you for coming Marie.
00:27:39.39\00:27:41.48
Oh! I thank you for having me.
00:27:41.49\00:27:43.67
We had such a
good time. Yes, we did,
00:27:43.68\00:27:45.01
we have to do it
again. That's right;
00:27:45.02\00:27:46.37
I can't wait to try
these recipes. Yeah,
00:27:46.38\00:27:48.23
there you know. I
know, I hope you do.
00:27:48.24\00:27:49.70
That's right; well we
hope that you have try
00:27:49.71\00:27:51.52
these recipes that
you try these pockets
00:27:51.53\00:27:53.17
or variations of
pockets for your family at home.
00:27:53.18\00:27:55.36
And until we see you next time
00:27:55.37\00:27:57.40
happy cooking and God bless you.
00:27:57.41\00:28:00.53