Participants: Jill Morikone (Host), Marie McCalla
Series Code: LCT
Program Code: LCT000105
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00:01 The lowly potato, he doesn't grow on
00:03 a tree or even on a bush, but under the ground. 00:06 Today we're gonna dig for some potatoes, 00:08 and we're gonna put them in some unusual recipes, 00:11 starting with a potato lasagna. 00:14 Are you interested so am I, why don't you stay 00:16 with us and find out how to make it? 00:50 Hello friends, and welcome to another program 00:52 of Let's Cook Together. I am your host Jill Morikone 00:55 and we have an exciting program planned 00:57 for you today. And I can't wait to figure out 00:59 how to make that potato lasagna. 01:01 First, I wanna introduce you to my special guest, 01:04 my friend with me here in the studio her 01:05 name Marie McCalla. Welcome Marie, 01:08 we're so glad to have you here. Thank you, 01:10 it's good to be back again. You came here 01:12 a couple of years ago and did some programs, 01:14 yes I did, and I wanted you to comeback and 01:15 do some more. Yes and I appreciated that and 01:17 was thrilled to do so. Yes, yes, 01:20 now you come from the warm state of California. 01:22 That's true although it's warming up here 01:24 in Illinois now too. Yeah, that's right. 01:27 Tell us have you always like to cook. 01:29 Ever since I was a child I, I began to get 01:31 creative probably at the age of about four, 01:35 okay, to my mother's horror I made a mud 01:38 and soap cake. And it was, precious. 01:41 Sugar in that, she didn't want to me to bake it. 01:44 So, yeah but I have always you know had 01:47 an interest in, in cooking I guess, 01:50 if you could call that cooking. 01:51 So, that's wonderful, your mom likes to cook 01:54 that kind of reign in the genes. 01:56 Wanted to cook it kind of did, 01:57 yes probably the German genes. 01:59 Yeah, there you go. Oh! That's so, 02:01 did she let you cook with her in the kitchen 02:02 when you were a kid? Yes, yes she did. 02:05 Getting your little hands in their working, yes, 02:06 and you know, we had a garden always, 02:09 yeah, so I was introduced to healthy living 02:11 from a child, a lot of fresh things, so. 02:15 Oh! That's fun, that's very nice. 02:18 Yeah, good, now you've cooked all those years. 02:22 Marie, tell me one of our favorite things to do 02:23 is to cook. Yeah, so that's special, 02:26 yeah and your food is really good. 02:27 Obviously, that's why I'm here. 02:29 Yeah, that's right, yeah, yeah. 02:31 Well, we're going Italian today with a lot 02:33 of work we're making. This is a new twist on 02:35 Italian, yes, yes, we're going to do the potato 02:38 rather than the lasagna pasta. 02:41 Now, I have never heard of that. 02:43 So, what gave you the idea, do they do that 02:45 in Italy or just God gave you that idea or? 02:48 God gave, you know, I wake up in the middle 02:50 of the night with recipes in my mind. 02:53 And, so yeah, yeah, I just thought that would 02:56 be kind of nice, so let's try potatoes 02:58 for a change. Yeah, oh let's make. 03:00 Some people don't like all the starch in the pasta 03:02 and things, that's right, that's right. 03:03 Even though potatoes are starchy, 03:04 they're a vegetable. So, and I'm thinking 03:07 if you want to go gluten free. 03:09 Yes, exactly, you know, I mean there is no 03:10 gluten in the potatoes. Absolutely, 03:11 that's a good idea. Absolutely, yeah, yeah, 03:13 okay, let's read that recipe 03:14 here for our potato lasagna. 03:17 For the Lasagna Trio you need: 03:19 7 medium potatoes that are peeled 03:21 and sliced 1/4" thick 2 chopped garlic cloves 03:26 2 teaspoons salt 1½ cup veggie sausage 03:33 1 chopped onion 12 ounces frozen 03:36 chopped spinach, that's thawed and drained 03:40 1 cup of tofu sour cream 03:42 1/4 cup seasoned bread crumbs, 1/8 cup flour 03:48 2 cup shredded vegan mozzarella cheese 03:51 ½ cup water, 1 tablespoon chicken style seasoning 03:57 1½ teaspoon Italian seasoning, 04:00 and 1/4 cup olive oil. 04:02 Okay, this is fun I'm so excited to learn how 04:04 to make it. This is really fun, and this we kind 04:06 of do this in three stages, okay, 04:08 and what we do first of all is we slice the 04:10 potatoes thin and steamed them. Okay, 04:13 because I tried to just slice it very thin and, 04:17 and bake them without steaming them and 04:19 they don't get soft. They're hard. So, I just 04:21 like to tell, double hard, you're right, 04:24 I would like to tell our viewers that you know, 04:27 steam them first, that's right, so that will be 04:28 success to the dish. And what we do Jill 04:31 is just heat your pan, okay, with your oil, okay, 04:37 and now what type of oil are we putting in this? 04:42 This one, I think this is olive oil, but I'm not, 04:45 okay, I'm not sure actually, 04:47 you usually use olive oil. 04:48 I, I use olive oil, okay, unless I'm really gonna 04:51 heat it at high heat. Okay, yeah, so we, 04:54 we brown this, okay, with the onion and, 05:01 and garlic. Yes, now we're using just 05:04 a vegetarian meat substitute, right? 05:06 We're using vegetarian, you can use the 05:08 veggie burger, you can use the imitation 05:11 sausage, okay, and, and this is the salt, 05:15 you could make your own. You could make your own, 05:17 we can use you know, anything that would be, 05:20 would compliment the dish that's like a, 05:22 right, a burger, yeah. And so we're just going to, 05:27 you know, stir this altogether and brown it. 05:30 Oh! Yeah, and it smells good already, 05:34 it does absolutely it's getting warm. 05:36 Yeah, yeah, that's nice. 05:39 Smells good already, and then Jill if you wouldn't 05:42 mind just, yeah, dissolving this 05:44 Mckay's Chicken Seasoning, 05:47 which is not a chicken, but an imitation, 05:50 that's right, it's and dissolve it into 05:51 the water, okay, you can go to your 05:54 grocery store or health food store and try to find, 05:57 yes, yeah, okay and it tastes just like, 06:02 you know, chicken style, yeah, that's right, 06:06 it's really good. You can use is it in homemade 06:07 soups if you want to stock, oh yeah, 06:09 absolutely, you know, that works great. 06:11 That's right, okay. And my point that in 06:14 there or somewhere else. We're going to save 06:16 that for the top, oh! Okay, okay. Very nice, 06:22 okay, and then we'll stir in the bread crumbs, 06:24 okay. This just gives it a little extra texture 06:29 and flavor, very nice. Okay, 06:35 now can we mix this over there, 06:36 well that's browning, give it sometime 06:38 to brown there. We can brown this and 06:40 what we need to do now is put the, yeah, 06:45 if you don't mind take the bowl, 06:48 put the, you want these guys. Spinach in here, 06:51 you can use my spoon if you want. 06:53 And you know, spinach is so high in iron, 06:54 I like to use it in the lot of recipes. 06:57 Yes, and what we do is because we don't want 07:00 this sour cream to break down too much and 07:02 get runny. We add an eight of our cup of flour. 07:06 Oh! That's pretty smart I like that, 07:08 and that just takes cares of it. 07:09 Yes, very good, so if you know, yeah, 07:13 if our viewers are wondering why would 07:14 you put flour in, in sour cream. 07:18 Yeah, I would think of that. 07:20 That's it, that's the purpose and, 07:21 and when the dish is complete they will 07:23 understand why. Yes, okay. 07:24 So, we just mix all that in and put it 07:28 with the spinach, it's, it's a thickening agent 07:30 basically is what you're doing. 07:31 It's a thickening agent, and if you're doing 07:33 regular lasagna, okay, instead of a cheese, 07:36 yes, you can use this and, okay, 07:39 and put a little flour in it, yes. 07:41 You know, that's a good idea, 07:42 and let's turn the traditional egg, right, 07:44 that's real good. And so, your cream this up, 07:46 doesn't this look wonderful? 07:47 Oh! It does, that's right. Yeah, and then it's 07:53 a good way to get your vegetables, 07:54 to top it off, yeah, yes. We're going to put 07:57 the cheese in, okay. What we do is just 07:59 reserve a little bit for the top layer, okay, 08:01 good. This is just your soy cheese here. 08:05 This is your soy cheese, good, yes. 08:07 And there is no casein or whey in it, yes, okay. 08:11 So, it's very pure, yes. Okay, 08:14 well this is smelling really good. 08:16 Yeah, it is, I need to take this off the burner, 08:19 how long do you brown it for? 08:20 To be brown it long enough or normally you 08:23 do it longer? You know, this is pretty good really, 08:25 okay, because it's already cooked. 08:27 It is, you know, and it's going to bake. 08:30 So, I don't think it enhances it any by you 08:33 know getting it too brown. Okay. 08:37 So, what we're gonna do now, 08:38 you want the pan, Jill, yeah, we're gonna save 08:39 this for the top, okay, and we pour that over. 08:43 We'll just layer some potatoes on the bottom, 08:47 okay, just fun. And we have already just kind 08:48 of Pam sprayed the pan, yes. 08:51 And put a layer of potatoes, you want to try 08:53 to do three layers, yeah just like lasagna. 08:57 Same thing with lasagna, same thing like you do 08:58 with the noodles, oh! This is fun, there we go. 09:00 This, this is so much fun, this is, yeah, 09:02 this is playing, that's right, this is playing and 09:05 then we'll just put some of this on the top, 09:07 good, and just pardon my finger, 09:11 now she washed them. Yeah, 09:13 always wash my hands. That's right, 09:16 that goes with the territory, that's right, 09:19 very nice. And then we will put some of the 09:22 veggie burger on the top, yeah. 09:26 So, we're not using any tomato sauce in that sense, 09:27 it's different than normal lasagna, 09:29 that that is different too. Yes, 09:33 and just spread that out, and then we'll just 09:35 follow up with, okay, we're probably limited 09:39 with space here, so we'll just do two layers, okay, 09:42 but if you're at home you'd use a thicker pan. 09:44 You'd a larger pan and you'd make three layers, 09:46 right, yes, exactly. And then you, 09:48 you want to end up with potatoes on the top 09:51 of course because, okay, that's just like when 09:53 you make your lasagna; absolutely you end 09:54 with the noodles, thing on top, with noodles on top. 09:58 So, normally we would have done more of that, 10:00 more of that and more of that, right. 10:02 But we'll just go ahead and finish this right now. 10:04 Okay, yeah. And you know, you wanna, 10:09 excuse me bring it to the sides. 10:10 Yeah, cover it real nice, it really looks good. 10:16 I can't wait to see what it looks like when 10:17 it's all done cooking, yeah, it will be delicious. 10:21 Yeah, oh yeah, I'm sure. Thank you, 10:23 your food is always, yeah I got it. 10:26 And then we'll just finish up with this, good, 10:30 and put some potatoes on top. Very nice, 10:33 it's really a hearty meal. Oh! 10:35 Yeah that's right. And you know, 10:36 the nice thing too Jill is you can make this 10:38 a day ahead, yes, even two days, okay yeah, 10:42 and then just reheat it in the oven. 10:44 Yeah, yep it's nice. Yeah, we have a very 10:47 full pan here. We have a very full pan, 10:49 but we are going to just finish it off here. 10:52 Yeah, and we won't let any of this potato 10:55 go to waste, yeah, we did make our three layers, 10:57 we made it. Well, almost, almost yeah. 11:00 Almost we didn't quite but. Okay, very nice, 11:06 and then what we do with the other stuff here. 11:08 Okay, you know, what we do is we pour 11:09 this over because you're gonna want a 11:10 little moisture, yeah, you know, 11:12 and so we're just gonna pour this over, 11:14 nice and then just drop in that chicken flavor, 11:17 the chicken flavor here we may not be able 11:19 to get all of this in. Yeah, 11:21 because we are pretty full here. 11:22 Our pan is pretty limited, but we'll try. 11:25 Good, yeah its close, yeah that's a paper towel 11:30 for you, good. And we're gonna top it with 11:34 the cheese, good, and then what you do 11:37 as you bake it at 375, okay, 11:40 for 30 minutes covered. Okay, okay, 11:45 and uncovered for 15, so it'd be a total of 45, 11:47 45 minutes, right, okay. And you are going to 11:49 sprinkle it with the, and get generous with 11:53 the Italian seasoning, yes very nice. 11:56 That looks good, so I can't wait to try that. 11:57 Yeah, you'll love it. Yes, we'll show you at 12:00 home when we're done with the program 12:01 what it looks like all baked off, 12:02 but first we are gonna go to our next recipe. 12:05 For the Orange-Hazelnut Tea Bread, you need: 12:07 2 cups unbleached flour 1 cup raw brown sugar 12:13 3 teaspoons baking powder ½ teaspoon salt 12:17 1/3 cup canola oil, 1 teaspoon orange flavoring 12:24 1 cup fresh orange juice 2 teaspoons cornstarch 12:28 1 cup chopped hazelnuts, 12:30 and the grated rind of 1 orange. 12:33 Well, this is fun, I like making tea bread and 12:36 scones and stuff like that. Oh, I love it and you 12:38 know Jill for those viewers who are trying 12:41 to be more health conscious, yes, 12:42 and not have eggs, yes. 12:44 They are probably wondering, 12:45 well how could I bake without eggs? 12:47 Absolutely, well the secret is cornstarch. 12:50 Okay, you could bake very successfully without eggs, 12:53 if you use cornstarch, that's right and makes 12:55 a big different. So, and this tea bread is just the, 12:58 the aroma as it's baking, Oh! yeah. 13:01 Wonderful, so let's get started, yeah. 13:05 Put the sugar, okay, and this is raw sugar, okay. 13:10 And canola oil, soy, or any kind of oil that 13:13 you would like I don't use olive oil in baking 13:15 it's just too heavy. Okay, little bit of salt. 13:19 So, it doesn't matter you don't have to start 13:21 with the say the dry ingredients first and then 13:22 add the wet. You know, just any order, 13:24 with this recipe you can just, dump, 13:26 put it altogether, yeah. That's my kind of recipe; 13:29 just put it altogether, yeah. 13:35 Alright, there we go, thank you. 13:38 You just mix it, yeah, okay. 13:41 Very nice and easy. Usually what I do is I, 13:44 I leave the nuts until the last. 13:46 Yes, kind of incorporate everything together. 13:49 Yeah, that's good. And put the orange juice, 13:53 so that it gets nice and moist, yes, 13:55 and then we'll add the flour last. 13:57 Okay, good, so the flour is last then. 13:59 Oh! Don't you wish that our viewers could 14:01 smell this? It doesn't this, I like anything 14:03 with the orange, I do too, orange is good for 14:05 you. There we go, yeah, different. 14:13 Oh! You can smell the orange, 14:14 isn't that nice Marie? It makes me want to 14:18 eat it. Just wonderful. That's nice, that's right. 14:22 Yeah, when it's baking, yeah, you have to 14:24 hardly wait until it comes out of the oven, 14:27 that's right, that's right. So, good, now do 14:29 you use. I have had Marie use 1 teaspoon 14:31 cornstarch per egg that you trying to 14:33 replace. One teaspoon of cornstarch per egg, 14:35 so that's correct, yes what I've heard. 14:36 So, we have, we have put two, 14:39 two teaspoons. Two teaspoons because it was 14:41 supposed to be two eggs, two eggs yes. 14:43 And so you know, you can be very heart 14:45 smart and still enjoy your, yeah, 14:49 your desserts, that's right. Do you have 14:51 to add water with the cornstarch or not? 14:54 No, you just put it in dry as you saw, okay, 14:56 what we did, okay, yes, okay, okay, good. 14:58 And you know, it's just so simple, you don't 15:00 have to, you know worry about all the egg 15:03 shells and everything. That's right, 15:05 and so here we are, done, done. 15:08 That's easy, now we'll put it in the baking, you 15:10 spread it up here, you want me to hold 15:12 it. Oh! Yes if you would. Yeah, we spray it 15:14 with Pam, good, and that way you don't 15:17 need to, there we go, you know, add any extra 15:20 calories. That's right. This is a little sticky, 15:24 which you know most tea breads are, okay; 15:26 they are not real thin, okay. Not like making 15:29 bread or something. Not, not like making a 15:31 cake, yes, which might be a little thick than 15:34 thinner, yeah. And, and you're going to bake 15:37 this at 375, okay, for about just 375 or 350 15:46 for about an hour, okay, depending on the 15:49 size of loaf, yes, absolutely, you know, it, 15:52 it all varies and so, yeah. This pan is quite 15:55 large, so, yeah, you might only need 45 15:58 minutes, because it's thinner, it's not so 16:00 thick, right, right. Isn't that gorgeous? 16:03 I can't wait to eat it. All that done in a 16:05 healthy way, that's right, isn't that nice? 16:07 Praise God, can you bake it as muffins if 16:10 you wanted muffins. You could bake it as 16:11 muffins, absolutely that's a good point you 16:13 could, fine, you can bake it as muffins, 16:14 surely you could. Okay, at same temperature, 16:17 same temperature, shorter time, shorter time, 16:19 because as not as much. And you know, 16:21 everybody has their oven they all vary, 16:23 so everyone will just have to determine, 16:27 when they're baking it, right, right, 16:28 The main thing is you know, be sure 16:30 that it doesn't get too brown at the bottom. 16:33 Yes, do you put a toothpick in to see if 16:35 it's clean. Absolutely, okay, okay. 16:37 Absolutely, good yeah. So, I can't wait to try 16:39 those. Yes, you love it. That's right, let's go 16:42 we are making something else too, Italian, 16:43 right? Yes, we are, good let's read our recipe. 16:48 For the White Grape Juice Risotto, you need: 16:51 3 cups water 16:53 3 tablespoons chicken style seasoning 16:56 1 medium shallot 16:58 2 tablespoons margarine, non-hydrogenated variety 17:02 2 tablespoons olive oil 1 teaspoon salt 17:06 1 cup white grape juice 17:09 2 cup short grain brown rice 17:12 1 pound fresh asparagus 17:14 1-3 ounce package of sun dried tomatoes, and 17:18 ½ cup of vegan Parmesan cheese. 17:23 Now, why do you call this Marie White Grape 17:26 Juice Risotto? Well, you know, the original 17:29 recipe which I have altered considerably, 17:32 yep, had one. Okay, and of course I don't 17:36 promote alcohol in anyway, yes, right. 17:38 And we're a healthy cooking program, right, 17:41 so we just use the white grape juice, 17:43 that's a good idea, okay. Or you could 17:45 use the sparking cider that comes in a bottle, 17:48 you could use that as well. Okay, okay, so, 17:50 so either one to cook it, either one. 17:52 And you use it as part of your water when 17:55 you're cooking the rice, yes. Now, it just 17:58 gives it a little sweeter flavor, just, just a 18:00 little different. And because we're limited for 18:06 time, right we've already cooked the rice. 18:09 We don't want to spend all this time 18:10 cooking rice. Absolutely, so for our viewers 18:14 you can either use rice that you'll cook for 18:18 an hour. Okay, or you can use the instant, which I 18:22 chose to do. You can get some very fine 18:25 quick cooking brown rice these days, yes, yes. 18:27 So, I've already cooked the brown rice. 18:29 And what did you put in it? The apple juice, 18:32 the white grape juice, excuse me the white 18:34 grape juice, okay. And the chicken 18:37 seasoning, okay and the water, okay. 18:40 So, we've already done all that, you can see 18:42 it's got a bit of a yellow color, it does, 18:44 from the chicken, that's right seasoning 18:47 that we use, good. So, this is a wonderful 18:51 recipe, oh! Yeah, it's so different. 18:54 And, I like it, and we're just this probably 18:56 has cooled off, we need a little bit of oil in 18:59 this, okay. And keep it from sticking together 19:03 as well, and just, just a little bit of margarine 19:05 I think we kind of put a little much there, okay. 19:09 And that will give it the good flavor too. 19:11 That will give it a little, just perk it up a little 19:13 bit you know, some people like margarine, 19:15 some people don't, okay, you could just tailor 19:16 that, but you, you need a little bit of because 19:19 oil gives flavor. And so, now did we use olive 19:24 oil in this then? We used olive oil, okay, okay. 19:27 We did, good, and we're just going to put 19:31 because that McKay's Chicken Seasoning is salty. 19:35 We don't add any salt, but I, yes, I'm going 19:37 to put a little salt on the asparagus. 19:40 Yes, now you have already steamed this 19:41 asparagus. The asparagus has been 19:43 steamed, okay. So, what we're going to do is 19:46 actually we could put just a little bit more of 19:50 the grape juice in there. Okay, you want just 19:52 a little moisture, just a little moisture, 19:55 so it tosses nicely, yes. Give it that good 19:58 flavor and, oh it's wonderful. Oh! Yeah I like 20:01 that. It's just wonderful, it looks so pretty. 20:04 It does, doesn't it? And then we'll add the 20:06 asparagus. Now, this is a good way to get 20:08 your vegetables. A good way to get your, 20:10 and these are sun dried tomatoes, yes, 20:12 which they are, they're very popular in Italian 20:15 dishes, yes; love sun dried tomatoes are so 20:18 flavorful. And quite different from a, a fresh 20:21 tomatoes. Yeah, that's right, so and, and some 20:24 are darker than others. On the recipe that I 20:28 made for the completed, yes, dish, yeah. 20:32 You'll see the tomatoes are much redder, okay, 20:35 they are much, they're much more brilliant color 20:36 and these are very dark, so perhaps these 20:38 were riper, when they, oh that's a good point, 20:41 when they were drying them, yeah, but in 20:44 anyway, anyway you know the, yeah, yeah. 20:47 Now, do you think that you could take your 20:50 own tomatoes and dry them? Is that something 20:52 our friends at home can do? You know, 20:54 I have never done that, okay. So, I'm not sure, 20:57 okay you certainly would have-to-have some 21:00 kind of a, food dehydrator or something. 21:02 I think it would be a food dehydrator, yes, yeah, 21:05 that's probably how they do it, okay. 21:07 And then what we do is, we sprinkle this is 21:12 also veggie Parmesan cheese. Oh, fun, so 21:16 it has no way, no casein, no dairy, and we 21:20 just sprinkle that on top. Now, where would 21:22 our friends find this Parmesan cheese? This 21:24 you might have to look for in a specialty store, 21:27 okay, or a health food store, okay. It might not 21:29 be in your regular grocery stores. Right, 21:31 right, right, and you can incorporated it a 21:33 little bit, bring it up just a little bit, good, 21:35 and so this is a dish that your guests are just 21:39 going to crave about, oh! Isn't that nice? Yeah, 21:41 I like it and it's so Italian. It's so Italian; 21:44 it's so different you know. Absolutely, who 21:47 would be cooking with grape juice and rice? 21:50 I know, but it's you know, it's such a good 21:52 because if you go to expensive Italian 21:54 restaurants or something they have wine in 21:55 everything, they do, they do, I mean they 21:57 really put it in every dish they make. 21:59 So, and I'm always looking for something 22:01 different, yes. So, when I present my recipes 22:04 I want it to be different. Yeah, absolutely, 22:07 that's right. So, that's right, man, very nice 22:10 now you don't bake this. You will serve just 22:12 like this? No, it's just already done and this 22:14 is a lovely supper with the salad, oh yes, 22:17 and some crusty bread. Yeah, yeah, now you 22:20 always cook for your husband in the evening 22:21 you were telling me. I always cook for him 22:23 in the evening; he eats gourmet meals every 22:25 evening, yeah. He's one of the luckiest man 22:28 alive probably. He, he is my taste tester. 22:32 There you go, that's good, yeah. So, always 22:34 pick different stuff and, you know, I think it's 22:37 nice to, I mean it's so good to prepare food 22:39 for other people, right? I mean that's a wonderful 22:42 thing to go out, it is, and o share and you know, 22:44 invite your friends or whatever, but there is 22:45 nothing like preparing food for your family. 22:47 That's right, do you know that? 22:49 That's right, and you know, I remember when 22:50 I was a kid you know, we always saved the 22:52 good dishes for company, yes. Well, 22:55 I think it's nice to just live in the moment 22:57 everyday, I know that. And, and that's right, 22:59 and enjoy your dinners together, To show your 23:02 family, right, how much they mean to you. 23:04 And that if we are helping other people how 23:06 are we, how are we ministering, if we are 23:09 neglecting our family, right. The most 23:10 important thing is our family. Exactly, so always 23:13 make it special. Yeah, that's right, yeah. 23:15 Now, you like garnishing too and doing fun 23:17 stuff like that that creating and stuff. 23:19 Yes, putting it together, yes, yes I do. 23:22 Does your mom like that too, did that come 23:23 from her like you said the cooking did. 23:25 Actually no, no, okay. Actually I'm the one that 23:28 that's kind of more creative, okay yeah, yeah. 23:32 You know, it just, it just comes over time 23:35 because one idea leads to another, yes, 23:37 absolutely, oh! I could do that, I could do that. 23:40 That's right, that's right, and so this risotto 23:43 would you garnish or something or it's perfect 23:45 like this because we have the green and the, it's 23:47 really perfect like that, okay now I, I, 23:51 I just don't add any other flavors to it like 23:53 Italian seasoning or anything like that, 23:56 right. I, I think this is just perfect, yeah. 23:58 I'm feeling good, yes. I think some too. 24:01 Absolutely, everyone who every taste it, that's 24:03 right, I'm gonna try some, can I try some? 24:05 Oh, absolutely, yeah. And let's see, yes. 24:11 You like that, very good. It's very good; 24:17 you guys have to try this. That is very good. 24:19 Well, I hope that our viewers will really 24:21 enjoy this. Absolutely, we had fun, 24:23 thank you for coming and, yes we did, 24:24 sharing your talent with our friends. 24:26 I loved it. That's right, well in just a 24:28 moment friends we will be back. 24:30 We want to show you all the final products 24:31 that we made here today, but first we want 24:33 to recap those recipes for you. And then give 24:36 you the way that you can contact us, so you 24:38 can get in touch with Marie for yourself. 24:41 We hope you've enjoy cooking with Marie. 24:44 Now let's take a moment to review 24:45 her Italian twist recipes. 24:48 For the Lasagna Trio you will need: 24:50 7 medium potatoes, peeled and sliced 1/4" thick 24:55 2 garlic cloves chopped 24:58 2 teaspoons of salt 25:00 1½ cups of veggie sausage 25:03 1 medium onion chopped 25:05 12 ounces frozen spinach 25:08 1 cup of tofu sour cream 25:10 1/4 cup seasoned bread crumbs 25:13 1/8 cup of flour 25:15 2 cups of shred vegan mozzarella cheese 25:19 ½ cup of water 25:22 1 tablespoon chicken style seasoning 25:25 1½ teaspoons of Italian seasoning, and 25:28 1/4 cup of olive oil. 25:31 For the Orange-Hazelnut Tea Bread, you will need: 25:35 2 cups of unbleached flour 25:37 1 cup raw brown sugar 25:39 3 teaspoons baking powder 25:42 ½ teaspoon salt 1/3 cup canola oil 25:47 1 teaspoon orange flavoring 25:50 1 cup fresh orange juice 25:52 2 teaspoons cornstarch 25:55 1 cup of chopped hazelnuts, 25:58 grated rind of 1 orange. 26:00 For the White Grape Juice Risotto, you will need: 26:05 3 cups of water 26:07 3 tablespoons chicken style seasoning 26:10 1 medium shallot 26:12 2 tablespoons of margarine 26:15 2 tablespoons of olive oil 26:17 1 teaspoon of salt 26:19 1 cup of white grape juice 26:22 2 cups of short grain brown rice 26:25 1 pound of fresh asparagus 26:27 1-3 ounces of sun dried tomatoes, and 26:30 ½ cup of vegan Parmesan cheese. 26:35 If you would like information on how to 26:37 contact Marie or if you would like to receive 26:40 today's recipes please write to 3ABN, 26:44 PO Box 220, West Frankfort, IL 62896. 26:50 Or you may call us at 1-800-752-3226. 26:56 Welcome back friends, we're here with our 26:58 delicious spread of Italian food, aren't we 27:00 Marie? Yes, and it looks good. 27:02 I'm hungry, me too. Let's look what we have 27:04 made today. Well, that was that lowly 27:06 potato remember, yes, look at what happened? 27:09 Oh! Doesn't that look good, isn't that 27:10 beautiful? Yes and its smell good. Yeah, 27:13 oh that's perfect, I like it. Everyone is going 27:15 to love it. That's right, and, then we have 27:17 our risotto. Our risotto with the tomato. 27:20 And they are very red, and they are very red. 27:23 So, you know, if our viewers get the dry 27:25 tomatoes well know that sometimes they 27:29 are not correct, that's right, and then we go 27:30 to our hazelnut. And our hazel, Orange 27:32 Hazelnut Tea Bread. Oh! Doesn't that look good, 27:34 that would be a delight to slice and eat. 27:37 Oh, yeah, that's right. And I like the garnish 27:41 too, yes, that was fun. Well, we had fun 27:43 today. We had a lot of fun. That's right; 27:46 we are going to eat now. That's right, 27:47 we are. And we hope we made you hungry. 27:50 We hope that you what to try these recipes 27:52 for yourself, sharing with your family and 27:54 friends and the especially your family like we 27:56 talked about. And until we see you next time, 27:58 may God bless you and keep you. |
Revised 2014-12-17