Participants: Jill Morikone (Host), Marie McCalla
Series Code: LCT
Program Code: LCT000104
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00:01 Have you ever wished that you had money
00:03 in your pocket? I know I have. 00:04 Today in the kitchen we're gonna make 00:06 a pocket, but it's not a pocket with cloth 00:08 and you're not gonna sew on the sewing machine. 00:10 We're gonna put a special thing 00:12 in this pocket. Why don't you stick 00:13 around and find out what it is. 00:46 Hello friends, and welcome to another 00:48 program of Let's Cook Together. 00:50 I'm your host Jill Morikone and we have an 00:52 exciting program planned for you today. 00:54 And I can't wait to find out what's in that 00:57 pocket and how to make it for our family, 00:59 but first I want to introduce you to my 01:01 special guest here with me in the kitchen, 01:03 her name is Marie McCalla. And she comes 01:05 all the way from California, welcome 01:07 Marie we're so glad you're here. 01:09 Well, I'm glad to be back Jill 01:11 and looking forward to, I've been working on 01:13 these recipes for many months, oh! 01:15 And I happy to, to do them. Absolutely, 01:19 we're happy you're here. You were here 01:21 two years ago I believed it was, two years ago, 01:22 yeah. And we did some cooking together and. 01:24 It was a little warmer. Yeah, now it's a little 01:27 cooler. Yeah, with little cooler, 01:29 but anyway we have warmth in our hearts. 01:32 That's right, that's right. Now, you have 01:34 always enjoyed cooking, right? Yes, yes, 01:36 it's been a passion of yours. Always 01:37 and I love to cook with colors and fresh fruits, 01:40 vegetables and fruits and you know. 01:44 Absolutely, that's straight from the 01:45 garden. Now, you are from California, 01:47 you have a garden there and herb gardener 01:49 or something there. Yes, I do actually 01:50 I don't have a garden, but I have an 01:51 herb garden. Very, very small herb garden, 01:55 oh, two or three plants. That's fun, 01:57 but you know, herbs are so expensive 01:58 in the stores, so it's nice to be 02:00 able to buy it. Right, right I, I enjoy it. 02:02 And, and we have a farmers market, 02:04 a farmers market, that we have go to, 02:05 that we can walk to. So, we got a lot of 02:07 fresh produce. Oh! That's nice. So, 02:09 I don't need a garden. Yeah, that's right, 02:11 that's right, that's real special. 02:14 Yeah, yeah, yes, and now you cook for, 02:16 for different groups of people and you cook at 02:19 your church and. Yes I do, I do benefit dinners 02:22 at night, okay, you know, I invite people 02:23 home after church and you know, 02:25 my husband and I like to entertain. 02:27 And so, I do a lot of cooking. That's right, 02:30 people expect a food when they come to our. 02:34 Yeah, when they come to the McCalla house, 02:36 they know they're gonna get really good food, 02:37 that's right, that's right and your food 02:38 is really good. We have had your food, 02:40 oh thank you. It's really, really good. 02:41 Thank you, yeah, I enjoy doing it. That's right, 02:43 it's probably you know, I have something to do 02:46 with it. That's right because it's fun 02:47 and if you enjoy what you're doing, 02:49 to me it's just an art and I love it. 02:51 That's right and it comes from the heart. 02:52 You know, it's not doing something because 02:54 I have to feed my family and I have to do this 02:56 and that, right, right, but you do it 02:57 for the love of it. I love to create, 02:59 yes, yeah, right, so I think I mentioned 03:01 that before, yeah, that cooking is just 03:04 creating, that's right, various foods, 03:07 that's right, and putting them together. 03:08 Absolutely, now we're creating a pocket, 03:10 but before we make the pocket we're gonna, 03:11 make a couple of other recipes, yes, yeah. 03:13 You guys have to wait all the way to the end. 03:14 So, let's read our first recipe here. 03:18 For the Raspberry-Pear Delight you need: 03:20 ½ cup raw brown sugar 1 teaspoon flour 03:24 2 tablespoons lemon juice 1½ teaspoons 03:29 cinnamon ½ teaspoon salt 6 cups of fresh 03:34 sliced pears 1 pint of raspberries. 03:39 For the topping you need: ½ cup flour 03:42 ½ chopped walnuts ½ oatmeal 03:47 6 tablespoons margarine that's a 03:49 non-hydrogenated variety, and 03:52 ½ cup raw brown sugar. Okay, 03:54 this sounds fantastic. Oh! Jill wait 03:57 till you see this or I should say taste it. 04:00 That's right, yes you love it. Oh! My husband, 04:03 well he is a, he is a food person, 04:04 my husband Greg he loves foods. 04:05 So, he would love this recipe. You know, 04:06 I make a lot of things with raspberries 04:08 and I guess we do that, yes, when we, 04:10 when we like it, when we tend to make things 04:13 that we like, that's right, that's right. 04:15 And so, well gets started, yeah, and, and, 04:17 and assemble these things our pears, good, 04:20 and if you don't want mind taking that, okay. 04:21 Yeah, and you just slice those pears, right. 04:23 And the fresh raspberries yes, okay, 04:25 and you see raspberries are so delicate, 04:27 they're already juicing up, yes. 04:29 And we're just going to put this sugar 04:31 over them, okay. And yeah this is a wonderful 04:35 dish and dessert. Oh! Yes, well, 04:39 it sounds good to me. I think we have humidity 04:41 out there, don't we. We do, it's all sticky, 04:43 Illinois always humid here. Yeah, 04:45 thank you so much. Yeah, and the lemon juice 04:48 is primarily to keep the pears from getting, 04:51 okay, discolored you know, okay, 04:53 because they do that very quickly. Oh! 04:55 They do absolutely. And just a little bit 04:57 of salt to perk it up. Yeah, bring out 04:59 those flavors. And we'll just toss. 05:03 Oh! Isn't that pretty? Toss that 05:05 and the cinnamon really, yes, brings out 05:07 the flavor in the pears. That's right, 05:09 that's right, so you know, I could smell it, 05:12 Oh! It smells good, makes me want to eat. 05:14 I wish that, I wish that our viewers 05:17 could smell this. I know, it's very, very 05:19 nice. Always think that when we, yeah, 05:22 start cooking, that's right, I would love that 05:24 maybe someday someone will, that's right, 05:26 will come up with that. That's right, 05:30 okay we can just set that aside, okay, 05:31 and now if you wouldn't mind just handing 05:34 me all of the ingredients. 05:36 This is the flour, okay, actually if you noticed 05:39 it's mostly half a cup of everything. Yeah, 05:42 I did notice that. It's pretty equal, 05:44 it is easy. How do you come up with 05:46 your recipes here? Trail and error, 05:49 you know, if it's a little too thin 05:51 then the next time you do it, you do, yeah, 05:55 you put more whatever, yeah, flour if it's not 05:57 sweet enough so, yeah, let's think. And this is 05:59 the, God gives you the ideas really. 06:03 Six tablespoons of margarine, okay, 06:05 and this ends up being like a crumble, okay, 06:09 so we will just mix that all together. Oh! That 06:10 sounds good; you could make this, 06:12 if you are making like an apple crisp for 06:13 another type of crisp. You can use any kind 06:14 of fruit and that's a nice thing, okay, 06:16 that sounds good, because you know 06:17 everyone I'm sure has their preference. 06:19 That's right, and I just happen to love 06:22 raspberries. Yes, absolutely, and pears 06:25 when especially now the Bartlett's are, 06:27 are so good, yes. You got a pear here. 06:31 Yes, yeah, I thought it would look nice. 06:34 Yeah, absolutely, so lucky we didn't eat it. 06:38 Yeah, you guys are lucky we didn't eat it, 06:42 that's right. So, you just kind of work 06:45 the margarine, yeah, into the you know, 06:48 rest of the ingredients. Oh! Yeah and once 06:50 the margarine melts this as it's baking 06:53 it will get crusty on the pots. Yes, 06:55 there you go, so, oh, doesn't that 06:57 look though. That's really good, 06:59 so if you'll hand me that casserole dish. 07:01 Okay, here you want me to hold this for you. 07:05 Maybe we could do that. Okay, 07:07 I don't know if we even need that spoon, 07:09 isn't that colorful? Oh! Isn't that, I love it. 07:11 It's just wonderful. Oh! It smells good, 07:13 you can smell the cinnamon and the 07:14 raspberries, yes, you can. It's very nice 07:16 together. And then we just loosely, yeah, 07:19 put the topping over. You want to make sure 07:22 you cover all of it. Okay, maybe there is a 07:26 better way to hold it, turn that here 07:28 you want me hold it? I think its okay, okay, 07:29 very good, that's look good, a nice crumble 07:34 topping. Now, we used roll oats 07:35 or was it quick oats. It was the quick, 07:37 okay quick oats. I used the quick in this, 07:39 yes good, good point. Okay, yeah I mean 07:41 whatever you prefer, but I like the quick 07:43 yeah, yeah. And so then as you're baking it 07:47 all of the juices will come up over and it. Oh! 07:50 Yeah, and it'll be so crusty and wonderful. 07:53 That makes me want to eat. So, we're gonna 07:55 bake this at about, yeah at what temperature? 07:58 375 for about 40 minutes, 40 minutes, 08:01 40-45 minutes. Okay, when it's bubbling, yes 08:04 and when this turns a little golden, yes, 08:06 then you know, it's all ready. Yeah, yeah, 08:08 oh yeah. Very nice and make such a nice 08:11 dessert, such a nice light 08:13 fruity one. Wonderful, I like that. And you know, 08:14 you can also top it with some soy ice cream. 08:18 Oh! Yeah, yeah, that sounds good. 08:19 Oh! Yeah, okay. Let's read our next 08:22 recipe here. For the Tomato Fondue Sauce, 08:27 you need: 1-6 ounce can tomato paste 08:30 1 1/4 cup water 1 1/4 cup olive oil 08:35 1 1/4 cup plain soy milk ½ teaspoon salt 08:40 ½ teaspoon Italian seasoning 08:43 1 1/4 cup fresh chopped basil, 08:46 and 1 teaspoon lemon juice. 08:50 Well, this is fun Marie because we're using 08:52 this Fondue Sauce in our pockets coming up later. 08:55 Yes, our pocket is coming up and you know, 08:57 everything is fresh because a lot of 09:00 spaghetti sauces you know, are canned 09:02 and they have something even a msg in them 09:05 and, yes, and they have a lot of sodium, 09:07 yes. So, I, we're making all or, try to 09:09 create this. And I think it's, I think 09:12 you'll like it. I like that it's very good. And 09:14 it's very simple we're just going to put, okay, 09:18 the tomato sauce, good. So, you can use 09:22 this in place of say spaghetti sauce as well 09:24 or not really. Oh! I wouldn't recommend it, 09:28 okay, yeah, and this, this is kind of has a, 09:31 a little different taste you, you might not 09:33 want that. It's a specialty sauce. Yeah, 09:35 it's a specialty sauce, okay. And that lemon 09:38 just adds a little different twist, good. 09:42 And the soy milk, yeah, and a little bit of oil. 09:47 Okay, very nice, olive oil of course, yes, 09:53 you know, we use olive oil. Absolutely, 09:54 it has a good flavor olive oil and. 09:56 And Italian seasoning, good, this isn't 09:59 as red as spaghetti sauce. Yes, 10:01 I can see that, yeah, it is different. Yeah, 10:03 little different, and some salt, yeah, 10:09 it gets kind of stuck there, absolutely. 10:12 And then we'll add the basil. And the basil 10:15 of course softens up in there as it's cooking, 10:17 yes, and all you do as you just bring 10:21 this to a simmer, just let it simmer of out, 10:26 5 to 10 minute. Okay, on, on low. 10:28 Till bring it to a boil then turn it down, 10:31 bring it to a boil, turn it down and simmer it 10:33 for about ten minutes. Very nice, so, 10:34 now to use it with something else 10:36 I know we're gonna use it with our 10:37 special pockets in a minute here. 10:38 Gonna use it with our special pocket. Do you 10:40 use it with something else another type of 10:41 recipe? Actually I, this is it for, 10:44 for, for this, yeah. Okay, especially for 10:48 these pockets. Okay, so you came up 10:52 with this recipe just for the pockets. 10:53 Yeah, Oh! That's neat. Yeah, yeah and I'm sure 10:58 your husband tries the recipes. Oh! Yes. 11:00 He is my taste tester. There you go, 11:03 passes his inspection we eat it. Then you say, 11:06 it's okay to eat it. It's okay to eat. 11:07 So, we'll, we'll just let that simmer 11:09 and we already have some for the end 11:12 of the program. That are already brined, 11:13 it's very nice, that's already cook, 11:15 so, very nice I like that. I like it 'cause 11:16 you can use the fresh herbs and I just love 11:18 the fresh herbs, exactly, exactly. 11:19 I mean, if you really wanted to get creative 11:23 you could squeeze your own tomatoes 11:25 and make your own tomato sauce, 11:27 if you wanted to do that, you wouldn't 11:29 even have to get the cans. Yes, that's right 11:32 that would be good. Yeah, absolutely, 11:34 so that be even fresher. Yeah, that's right 11:36 that would be nice and fresh. 11:37 Yeah, yeah, now let's go to our pockets. 11:39 We can't wait, we are gonna read our recipe 11:41 now for those pockets. The Spinach Pocket 11:44 Surprise, for the Dough you need: 11:47 5 cups of unbleached flour 1 cup warm water 11:51 ½ cup canola oil ½ teaspoon salt. 11:58 For the filling, you need: 12:00 12 ounces of frozen chopped spinach 12:03 1/4 cup of chopped basil 1/4 cup of tofu 12:09 cream cheese 14 ounces of the veggie 12:12 mozzarella cheese 1½ teaspoon salt 12:16 1 teaspoon onion powder 2 ounces of pine nuts, 12:22 and 1 small eggplant, that is peeled. 12:26 Well, tell me Marie these are our 12:29 surprise pockets. Yeah, we can't wait, tell me 12:31 yeah. I'm sure our viewers are just waiting 12:33 for this surprise. That's right, 12:35 well it's a stuffed pocket, okay, 12:38 with dough, yeah, kind of like a pasta dough, 12:43 okay. That we're going to stuff with spinach 12:45 and eggplant, yes and vegan cheese and, yes, 12:49 pine nuts, yeah. And all of these good things, 12:53 the pine nuts give it the crunch 12:55 and it's wonderful. Yeah, that's wonderful; 12:58 sure, did you eat this growing up 12:59 when you were a kid? You know, 13:01 not this particular stuffing, okay, okay, 13:03 but my mother used to make a, a dough 13:06 that was like a pasta dough 13:08 and she would stuff other things in it. 13:11 She would stuff potatoes, oh fun, 13:14 because kind of mashed potato you know, yes, 13:16 and stuff it with that and put a sauce on it. 13:20 Oh! And so, yeah I kind of took it from there 13:24 and went, yes, out left field. Yeah, 13:27 but that's neat because these pockets 13:29 they're not needle and thread pockets like 13:32 we talked about at the beginning, right, right, 13:34 put it's like a pasta dough pocket, yeah. 13:35 And you can put anything in it. 13:36 You can put mashed potatoes, okay, 13:39 that you could perhaps melt some margarine 13:41 and onion. Well, that sounds good. And mix it, 13:43 mix it in there and do that. And you know, 13:47 you could, you could even stuff them 13:48 with the cream cheese, yeah, 13:51 the tofutti cream cheese, that's right, 13:55 and, and something, something else, yeah, 13:57 because we are going to use also the tofu in it. 13:59 Yeah, that sounds good and, and you could 14:00 cut up broccoli or, or shred carrots 14:03 or whatever, you can just go 14:05 with this recipe. We usually do something 14:07 vegetable in, not a fruit thing, 14:10 it's a vegetable, no, no but you could. 14:11 Oh! You could do a fruit thing, yeah, 14:14 and you could put a fruit sauce over it, 14:15 yeah. So, because the dough is 14:17 very versatile, that sounds good, very bland. 14:19 You know, it's just, it works either way that, 14:21 it's kind of between a bread dough 14:23 and a pie dough, fun, so, yeah, 14:26 it works really well. Okay, good 14:27 well let's see how to make this out. 14:28 What we want to do is, first of all we're gonna 14:32 put the oil in here. Okay, because if you put 14:36 the water in it, it just gets sticky 14:39 and the, okay, and the oil won't incorporate, 14:41 yes, okay, so we're gonna put the oil, 14:46 good. And I get all of the oil. 14:49 And this is just regular flour you got in there. 14:51 Just regular flour and I'm just gonna stir 14:54 this in the little pan, oh, okay. 14:55 And we'll put the salt, okay, 15:01 well this one didn't clog up, oh that's a 15:04 good thing, yeah. And this one again, 15:09 if you like playing with silly putty, yes, 15:13 this, this you will like because you're gonna 15:17 get your hands in this. Absolutely, 15:19 I bet your kids would like it. You know, 15:20 you just get their little hands there 15:22 in the kitchen working, I bet that would be 15:24 a lot of fun. Right? It will, 15:25 it really would be. And you always wanna 15:27 keep some bench flour just in case you have, 15:30 okay, you know, it's a little too sticky 15:33 or something, yes and also when you're gonna 15:35 roll this out, you will need some extra flour, 15:38 yes now the, the water we used was hot, 15:41 right? The water is very warm 15:44 and I'm glad you mention that, 15:45 yes we want our viewers to, to know, 15:48 to, okay, to heat the water really well. 15:50 To boiling point basically, well 15:52 very, very warm, okay, yes, okay, good. 15:55 Now, I did wash my hands, yes she did 15:57 I can vouch for that. There you go, 16:00 and we're just going to mix this around, okay, 16:02 and, and then what we'll do is turn it out 16:07 on a floured board, of course, okay. Actually, 16:10 do you want me to turn down this water here? 16:13 If you wouldn't mind we'll just turn 16:15 that down a little bit because we're really 16:16 not ready. Okay, for that part. 16:19 I want to shut it off, I'm just kind of get it 16:21 down. Okay, it's almost down. 16:23 And even this dough feels nice and so warm, 16:27 good, yeah. And what you wanna do is just 16:29 really mix it nicely, I don't know 16:31 if you've ever made bread dough, but. 16:33 Yes, I make bread all the time. 16:35 It's, it's kind of like that, it is. 16:37 And you want to; it looks a little bit 16:38 stickier than bread dough. It's a little 16:40 stickier than bread dough, Oops! 16:42 Yeah it's just a little bit stickier. 16:43 Then you kind of knead it 16:45 just a little bit, okay, make sure that 16:47 everything is mix together, yeah. 16:48 And I see we still have a little bit of flour 16:51 on the bottom. Okay, you wanna get all 16:52 that flour. Perhaps we, put that 16:55 in a bigger bowl, but if this happens at home 16:58 don't worry about it, right? That's right, 17:00 that's right, that's what cooking is all 17:02 about. Just have a good time and make a mess 17:03 and its okay. There you go, 17:05 that's right, absolutely, yeah. 17:07 And you know, I like to get my hands into this. 17:09 Yes, me too. So, so that's about I think 17:14 we'll just take it out of here, okay, 17:16 we will just knead it a little bit more on here. 17:22 Oh! Yeah, actually we're not going to take 17:26 the time on, on the program, but its best, 17:30 if this sits about 15 minutes. Okay 17:32 Oh! Let me grab your knife there. 17:34 Oh! Yes, we don't want that cutting anybody, 17:36 okay. So, you would, you would put it 17:39 in the fridge to chill it or, no, no, no, 17:41 leave at room temperature, just, just 17:42 leave at room temperature 17:43 and just let it set, okay, okay for about 17:45 15 minutes, okay. Very nice, so now what 17:48 we'll do is, because we won't wait, good, yeah. 17:52 For the, we'll pretend 15 minute past. 17:55 We'll just pretend and we'll get 17:57 this flour off. We can pretend, dough off 17:59 of my hands here. You want a paper towel? 18:02 Oh, no, we're fine, you're okay, okay. 18:03 We're just fine, okay, good, okay. 18:05 So, you call this a pasta dough or what, 18:08 how do you call this? Yes, it's, it's, kind of 18:11 like a pasta dough, kind of like the pasta dough. 18:13 It looks good, so we're just pressing it 18:17 out here. And we're gonna roll it, okay, 18:19 you wanna roll it pretty thin, okay, because 18:22 these are going to be pockets 18:24 and you don't want a mess. Yes, you don't 18:26 thick pockets. Yeah, actually 18:28 what we could do Jill is we could cut 18:31 this in half, okay, put half back in, in, yeah, 18:34 bowl. There we go, and that way 18:35 we won't run out of space, it just makes 18:38 a very big recipe. I suppose that, 18:42 if you wanted to you could cut it in half, 18:44 okay, and use two and a half cups of flour. 18:46 Okay, instead of the five, yeah. Right, 18:48 go ahead, and if, if one cup of flour, 18:52 or one cup of water isn't enough you know, 18:56 add more, add more that's okay, okay. 18:58 So, if it's too dry, okay, if it's too 19:00 sticky, you just add a little more of flour 19:02 and get some nice looking little. 19:06 It rolls out nicely, oh, yeah I can see that. 19:09 Yeah, very nice, then you want to try to 19:13 get it square, okay so we're looking 19:16 for a square then because we're gonna 19:18 cut these pockets in squares. Okay, 19:21 yes see I'm learning all of this, 19:23 I don't know any of this so. 19:25 So, that we can fill them, this is fun, yeah. 19:28 Now, you could also cut these in circles, okay, 19:33 like in pinatas. Oh! That would be a 19:35 good idea. You can do that, it sounds good, 19:37 but for some reason I just cut them 19:40 in squares, you like them in squares, 19:41 that's how you like it. I, I guess I, yeah, 19:44 I like that, yeah, and you can see that 19:46 this makes a really big recipe. Oh! Yeah 19:48 it does because this is half of it, 19:50 this is just half of it, can you imagine 19:52 if it was more yeah. Okay, is that thin 19:55 enough? I think we're getting there, 19:57 getting there, okay, that's pretty thin. 20:01 Yeah, okay, so what we'll do 20:04 is we'll just set this aside. 20:05 Okay and we'll precede with our, fill it, okay. 20:14 And then, after they're filled we'll drop them 20:17 in boiling water, the water that's boiling 20:19 out there. Just like you do for pasta, 20:21 right absolutely, boiling. And if you 20:23 want to know how long they should cook, 20:26 yes, they'll start to rise to the top. 20:29 And that tells you they're done, 20:31 and that tells you they're done. Oh! That's 20:32 fun, I like that, yeah. So, that's real nice, 20:34 so you know, the. I would say 20:37 7 to 10 minutes, okay, in, in boiling water 20:41 the whole time, right yeah. Okay, 20:43 now we've heated the spinach, yes because 20:48 you want it to be nice and warm. 20:49 We want it to be nice and warm; 20:51 so that it'll melt the cheese. Because 20:54 we want this all to be nice and sticky. Yes, 21:00 okay. Now, this is just frozen spinach, okay, 21:04 and you can use fresh. Okay, 21:06 today I used frozen, okay, but lot of times 21:09 I use fresh, okay and, it's, 21:11 it's a little easier to gauge, yes, 21:13 the amount because you know when you cook 21:16 spinach or steam it, it does, you have this, 21:18 big amount of spinach, that's right, 21:19 big amount and it goes down to nothing, 21:20 it goes down to nothing and this way, 21:22 just a little. At least you know how much 21:24 you have when you buy, that's right, 21:25 the frozen. That's right, package 21:27 but I love spinach, its high in iron. 21:29 Yes, it's good for you. And it's colorful 21:33 and that's what I like about it. 21:35 And which one of this do you want here. 21:36 Okay, we can incorporate now the, 21:39 let's do the, the. This was the sour cream, 21:43 tofutti, tofutti cream cheese, which is just 21:46 a substitute for cream cheese. Right, 21:47 it's the tofu, that's right okay. You can go 21:50 to any health food store, right 21:52 and some grocery stores. Or some grocery stores, 21:54 isn't that wonderful, yes some grocery stores 21:57 carry that now, so you don't have to make, 21:59 yeah, a bunch of stops looking for it. 22:01 That's right, and then you can add 22:05 the eggplant. Okay, now this eggplant, 22:08 do we roast this or steam it or. You know, 22:13 if you have time you can just pop it in the oven 22:15 and, okay, just whole and roast it, 22:18 fun okay, if you don't have time you can 22:21 just steam it. And it just gives it a 22:25 wonderful flavor. Oh! Yeah. Somehow it, 22:28 it goes very well with spinach, yes, yes okay. 22:32 So, I'm gonna put the rest of this thing in, 22:34 'cause I wanna make sure we can show our 22:35 friends at home how you make, yes, 22:37 how to make your pockets? We're gonna see 22:39 how to make the pockets. Let's, lets, lets put 22:40 the pine nuts, the pine nuts I like 22:41 and those give our surprise crunch, 22:44 here's your salt. And that's garlic powder, 22:49 okay. Do you want the basil? Yes, 22:51 let's put the basil into and that's just 22:53 so wonderful. The flavor is so good 22:56 of fresh basil. I know, I love that, 22:58 that's right. Oh, I just love that. 22:59 Doesn't that look, that looks like a fun pocket. 23:01 Can you smell that? I can and it's green, 23:04 it doesn't have money, but it's green, 23:05 it's good for you. Exactly, exactly, right, 23:08 okay. Now, let's try and just to show our 23:10 friends a little bit how to do this one here? 23:12 Okay, want to. Now, I think we still got 23:14 a little dough hanging on my hands here. 23:16 So, what we do is, yeah, we cut a strip 23:19 about like this. Okay, okay, and what you want 23:27 to do is kind of make it even. Make it even, 23:29 I see that, good. Okay, and we'll just cut 23:33 this off too, right, and make it even, 23:36 Do a pocket like that. Oh fun. Alright, 23:40 and then what we will do is we'll just put 23:42 some stuffing in this. This is fun I like this. 23:45 This is, this is play time you know. It is, 23:47 you just get your hands in there and work 23:48 with it. I like that, this is play time, 23:50 but Jill you just love it. Oh! Yeah. So, then 23:53 what we do is? We just pull in opposite 23:56 corners. Okay, yeah like this, like this. 24:00 Oh fun Marie, I like that, I like that. 24:03 Now, the same thing to this success of this is, 24:06 okay, you want to make sure that all 24:07 of your seems are sealed, you don't worry, 24:09 or you are gonna have a whole open, 24:10 but spinach rolling all around in boiling water. 24:13 Yes, yes, okay, so but anyway they cannot 24:16 looking little pillows, cute. And then 24:18 you put the Fondue Sauce under it. Yes, 24:20 we're going to show how that's done, 24:23 isn't that nice. Oh! It's adorable. 24:24 Now, we'll do one more. And then you just 24:25 throw it in the water. We throw in a bowl 24:27 of water. We're out of time here, but okay, 24:29 okay, good, very good. You just throw 24:30 it in the water. We just keep repeating, 24:32 same process. And we'll put it in the boiling 24:34 water and let it cook. Nice, oh yeah, 24:38 all by itself, fun that's right. 24:39 And you can leave it uncovered when you cook. 24:41 Okay, so well thank you Marie, 24:44 we had a good time. You are welcome, yes we did. 24:46 I'm so glad I learned about those pockets. 24:48 That's right, well in just a moment friends 24:51 we will back, we wanna show you all the 24:52 final products that we made here today, 24:54 but first we want to recap those 24:55 recipes for you, so stay with us. 25:00 We hope you've enjoy cooking with Marie. 25:02 Now let's take a moment to review 25:04 her Pocket Surprise Lunch Recipes. 25:06 For the Raspberry-Pear Delight you will need: 25:10 ½ cup raw brown sugar 1 teaspoon flour 25:14 2 tablespoons lemon juice 1½ teaspoons 25:18 cinnamon ½ teaspoon salt 6 cups of sliced 25:23 fresh pears 1 pint of raspberries. 25:26 For the topping you will need: 25:28 ½ cup flour ½ chopped walnuts 25:32 ½ oatmeal 6 tablespoons margarine, 25:37 and ½ cup raw brown sugar. For our Tomato 25:41 Fondue Sauce, you will need: 25:42 1-6 ounce can tomato paste 25:45 1 1/4 cup water 1 1/4 cup olive oil 25:49 1 1/4 cup plain soy milk ½ teaspoon salt 25:54 ½ teaspoon Italian seasoning 25:57 1 1/4 cup fresh chopped basil 26:00 1 teaspoon lemon juice. For the Spinach 26:04 Pocket Surprise Dough, you will need: 26:07 5 cups of unbleached flour 26:09 1 cup of warm water ½ cup of canola oil 26:14 ½ teaspoon of salt. For the filling, 26:18 you will need: 12 ounces of frozen 26:21 chopped spinach 1/4 cup chopped basil 26:25 1/4 cup tofu cream cheese 14 ounces 26:30 veggie mozzarella cheese 1½ teaspoons salt 26:34 1 teaspoon onion powder 2 ounces of pine nuts, 26:38 and 1 small eggplant, peeled. 26:41 If you would like information on 26:43 how to contact Marie or if you would like to 26:46 receive today's recipes please write to 3ABN, 26:50 PO Box 220, West Frankfort, IL 62896. 26:59 Welcome back friends we're here with our 27:01 delicious pockets and our Raspberry-Pear. 27:03 Oh! Finally we've revealed the secret. 27:05 That's right, let's look at what 27:08 we made today. Well, these are our Spinach 27:09 Surprise Pockets with the pasta dough. 27:13 That's right and it looks so good. 27:14 And our wonderful Fondue Sauce 27:16 and if you'll notice we have it underneath 27:17 instead of on top. That's right, 27:18 and then you can see the Fondue in the bowl too. 27:20 Yes, that's right and you can see 27:21 and if you want more, you can spread more. 27:23 That's right, and this is our Raspberry-Pear 27:26 Delight. And I'm just going to, yes, 27:28 spoon some of this out, so we can just, 27:31 oh doesn't that look good? How beautiful 27:33 this is. That looks really good, wonderful. 27:36 That makes me want to eat. Oh! Isn't that 27:39 just beautiful? Thank you for coming Marie. 27:41 Oh! I thank you for having me. 27:43 We had such a good time. Yes, we did, 27:45 we have to do it again. That's right; 27:46 I can't wait to try these recipes. Yeah, 27:48 there you know. I know, I hope you do. 27:49 That's right; well we hope that you have try 27:51 these recipes that you try these pockets 27:53 or variations of pockets for your family at home. 27:55 And until we see you next time 27:57 happy cooking and God bless you. |
Revised 2014-12-17