Participants: Irma Guerra-Murray (Host), Angela Poch
Series Code: LCT
Program Code: LCT000113
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00:01 Are you press for time, we will show
00:03 you some of our bachelor recipes? So, 00:06 please don't go away, stay with us. 00:40 Welcome to Let's Cook Together. My 00:42 name is Irma Murray and today we're gonna 00:45 have some very easy recipes and with us 00:49 we have Angela Poch, how are you Angela? 00:53 Very good, thank you. I'm glad that you're 00:54 here with us. Glad to be here. 00:56 And, we hope that our audience is gonna learn 00:59 some easy recipes for those days and that to 01:03 be running around with many things to do and 01:06 the time is just not there. That's right. 01:08 So. Yeah, we're gonna do 01:10 some recipes today that they can make up 01:12 in large quantities, throw them in the freezer 01:15 or in the refrigerator and then 01:17 when they need those quick items they can 01:19 pull them out of the fridge and do many 01:21 things. These are recipes that you can 01:23 use in other recipes. So, the recipes have 01:25 lots of uses. Umm! Umm! Very 01:27 good, and Angela I understand that you, 01:30 you give seminars, you teach people how 01:32 to cook and you teach them of nutrition. 01:35 Yeah, I do cooking schools. I've done 01:38 cooking schools in Montana, Idaho, 01:40 British Columbia, which is where I'm from. 01:43 Umm! Umm! And I've traveled 01:44 around and doing cooking schools there 01:46 and teaching people about, people about 01:48 nutrition then lecturers in 01:50 Community Centers. Very good, so you're 01:53 very well trained and with a lot of experience. 01:57 And today you're gonna show us our 01:58 first recipe, which is gonna be. 02:00 Dinner Crumbles. Dinner Crumbles. 02:02 Yeah, our first recipe is Dinner Crumbles. 02:04 Yes, it's very good. So, our first recipe we 02:06 can have the ingredients, there we 02:07 go. The first recipe is Dinner Crumbles. ½ a cup 02:11 of raw brown lentils, ground, you 02:13 can use a coffee grinder. 1 can of 02:16 tomatoes, with the juice. 1 ½ cups water. 02:20 ½ teaspoon garlic powder. 1 teaspoon of 02:25 onion powder. 1 large onion, sautéed and 02:29 sautéing is optional. 1 ½ cup of ground 02:32 walnuts or pecans, also optional. 3-4 02:38 cubes or tablespoons of beef bouillon. And 02:41 2 cups of bulgur wheat. Alright. So, very good. 02:47 We have our blender here. We're gonna 02:48 blend some of these ingredients up, 02:50 depending on the size of your blenders how 02:52 many of the ingredients you can 02:53 put in the blender. Umm! Umm! 02:54 So, you can either grind them up ahead 02:55 of time and just put them in the pan, if 02:57 your blender isn't very big, like we have the 02:59 walnuts all chopped or if you got a large 03:01 blender you can do this in steps, you can 03:03 just throw the walnuts in whole, you don't 03:05 need to take the time to grind them first. 03:06 Oh, okay. So, that saves some time too. 03:08 Yeah. Okay. So, our first 03:10 ingredient is our tomatoes. 03:12 And, you can use whole tomatoes, diced 03:15 ones, crushing in a blender, so it doesn't 03:17 matter.Yes. What shape or size 03:19 they are in. Umm! Umm! 03:20 You wanna add our water. Oh, water and I will 03:22 help you with that, all of it. 03:26 Lets just see how much more we got in 03:27 this blender. I think that can. Oh, 03:29 we can get all of that in there. 03:30 Alright, we've some ground lentils. 03:32 So, this are some ground lentils. 03:33 Now, the lentils you to do want to grind 03:35 because if these were whole dry lentils they 03:38 would not grind in that blender very well. 03:40 Umm! Umm! With this liquid. So, 03:42 we want to make sure it's ground. 03:43 Oh, I see. Alright. So, grind them ahead 03:45 of time. Yeah, and we can use 03:46 that coffee grinder to do that. 03:48 Okay. Alright. And, we're going to 03:50 blend before we add the others. 03:51 In this seasoning. I don't know how 03:53 much room before we can start here. 03:56 Okay, alright. And, we'll put up, 04:00 we're using cubes of Bouillon and so I 04:02 think we'll go ahead and put those in, so. 04:04 Put those in also. And, you can use any 04:08 of your, the beef bouillon and that you 04:11 like, whatever is your. And, these ones you 04:13 don't have to decide them ahead of time. 04:16 Because we're gonna blend them there. 04:17 Because we're gonna blend them. That's 04:19 right. So, we're gonna go ahead. 04:20 It's much easier and faster. 04:21 We're going to go ahead and blend this 04:22 up, alright. Alright, that's some 04:35 hard consistency. Okay. We will get our pan on. 04:40 Alright. Maybe I'll mention 04:44 bulgur, there is bulgur and there is cracked 04:47 wheat. And, there is a difference between 04:50 the two. Bulgur has been steamed, so 04:53 already precooked and then they dry it 04:55 and then they package it for us. So, it's 04:57 already been precooked. Umm! Umm! 04:59 You could use cracked wheat 05:01 because this recipe will be cooked for 05:02 about 45 minutes to an hour.Yes. 05:05 So, it would have time to cook you may 05:06 need more liquid. In this case we're using 05:08 bulgur, so it's already been precooked. So, 05:11 we won't need quite as much liquid, but 05:12 this is gonna absorb all of this liquid up. 05:14 Okay. So, I'll go ahead and 05:16 put that, we can put all the ingredients in 05:18 our pan. And in the pan. 05:20 We got our onions. And your nuts. 05:24 And our walnuts. We can go ahead and put 05:28 this right in the pan. Just like that. 05:33 This is very interesting because 05:35 you're doing all of them. I would think 05:36 that you would have blend everything. 05:38 Well, you don't want it too smooth, because 05:40 this is gonna mimic ground beef. 05:42 Okay. So, you can use it in 05:44 recipes where you've ground beef. So, it is 05:49 gonna have, stir this up. 05:50 And gonna, how long does this take? 05:54 This takes about 45 minutes and you don't 05:56 have to sit here and stir it all the time, 05:58 we're just gonna get it mixed up. 05:59 Yeah, once, once it's mixed, you can just 06:01 leave it. You can just leave it 06:02 and then you wanna check it every five or 06:04 ten minutes.Yeah. You want to check it 06:06 and stir it. And we'll just get this all mixed 06:10 in, so that the bulgur is all coated. 06:12 Umm! Umm! We don't want any 06:15 dry pieces or else we've a crunchy piece 06:17 in there. Right. And, then you're not 06:20 gonna have a very nice texture. 06:22 Yeah, this is very nice, it goes specially 06:25 with people that are making are a decision 06:28 from regular meat to vegetarian meat. 06:32 Yeah, and the nice thing this. Enjoy these. 06:35 The nice thing about these recipe is that it's 06:38 every inexpensive and bulgurs is available 06:40 all over. Umm! Umm! 06:41 All over the world that you can usually 06:42 find bulgur or cracked wheat. So, it's a very 06:44 easy recipe to do in any part of the 06:47 country or the world because the 06:50 ingredients are available. Umm! Umm! 06:52 Unlike some of the, the transitional meats 06:54 that we often find in the stores, those are 06:57 often expensive and some people can't 06:58 afford those products on a daily basis or 07:01 they can't find them. Yes and they' not 07:03 necessarily healthy too. Right, and these is, and 07:04 they're hard to find. So, it's really nice 07:06 really to have something that they 07:08 can just do and this freezes really well, 07:10 we're not gonna sit here and watch this 07:12 cook. So, I do have the finished some 07:14 crumbles. So, that you can see. 07:17 Very good. See how crumbly it 07:18 goes, it goes very. Delicious like meat, 07:22 ground meat. Yeah, you can use it 07:23 in meat balls or however you would 07:25 use ground beef and you can use it in little 07:28 turnovers you know, make a pastry and put 07:31 that in with some, with some carrots and 07:33 onions and make little turnovers, you could 07:36 put it in muffins, well however you like to 07:38 make little meat muffins. 07:39 Very good. I like this recipe, I think that 07:43 many people are going to be happy 07:44 with this because especially what you 07:47 say before that the ingredients you've 07:49 onions everywhere, you've your nuts, you 07:52 can find too and the bulgur is easy to find 07:55 so, tomatoes definitely. Yeah. 07:58 All over the world. So, very good, thank you. 08:02 So, we're going to the next recipe. 08:04 Yes to the next recipe. Alright. So, our next 08:05 recipe is our Golden Nuggets. So for our 08:09 ingredients. We need one recipe of the 08:11 Golden Nuggets Broth, you need 2 08:14 cubes or tablespoons of beef bouillon. 1 08:17 cup of boiling water. 3 ½ to 4 cups of 08:22 gluten flour. ½ cup of whole wheat flour. 08:26 2 tablespoons of onion powder. 1 tablespoon 08:30 of garlic powder. 2 ½ cups of lukewarm water 08:35 And for the Golden Nuggets 08:37 Broth you will need 4 ½ cups of water. 08:40 2 cubes or tablespoons of chicken seasoning 08:43 or beef seasoning. ½ cup of unfermented 08:47 soy sauce. ½ cup of nutritional yeast 08:51 flakes. 2-4 tablespoons of 08:54 vegetable oil, which is optional. 08:55 Okay, Angela so we're going to make. 08:59 We're going to make Golden Nuggets. 09:00 Golden Nuggets, is that sort of like 09:02 chicken nuggets. It is, yes. 09:04 Wow! Okay, And, we're gonna be 09:05 using, we're gonna be using gluten flour, 09:07 which once again is high in tryptophan. 09:09 Umm! Umm! And protein. So, first 09:10 what we're gonna do is we'll make our 09:12 Broth and just set it aside, so its ready to go. 09:13 So, we put out these ingredients. 09:15 Right, we've a, we've 4 ½ cups of water, 09:18 2 tablespoons of chicken seasoning. 09:20 Chicken seasoning. We've half a cup of 09:22 braggs or unfermented soy sauce 09:27 and half a cup of nutritional yeast flakes. 09:30 Okay. In which you have our 09:32 B-vitamin. So, should we mix it 09:33 up a little. Sure, it will probably 09:36 melt, mix up there. Umm! Umm! Well, I 09:39 can see how golden it's getting. 09:41 Yeah, alright.Good. And then we're gonna 09:45 start with the main nuggets. 09:47 Okay. Alright, we're gonna 09:51 put in our gluten flour. Okay, so we want to 09:54 put in dry ingredients first or. That's right. 09:57 Okay, one more time we could finish with this. 10:01 We're gonna add the whole wheat flour and 10:06 the onion powder and garlic powder and the 10:08 seasonings and some beef seasonings. And, 10:12 we're gonna start these dry ingredients. 10:13 Okay. Irma, if you would 10:16 like to add our 2 ½ cups of lukewarm water. 10:19 Okay. Slowly while you mix. 10:22 Sure, you can add it right in, be good. 10:26 Keep going, right in. Okay. Alright. 10:32 Alright, we'll just mix this up. And, I've 10:34 found that in different altitudes you may 10:36 need more or less water. Oh, oh. 10:39 So, looks like we'll need a little more 10:41 water, so it's a little more water in there. 10:43 And, then continue that. Yeah, 10:50 keep going. 10:51 That looks very great. Thank you. Alright 10:56 now, this is the kind of recipe where you're 10:57 gonna have to get your hands dirty, so 10:59 kids love this recipe. We'll bring my son. 11:01 My son, my son loves this recipe, I've 11:03 actually done cooking schools for children 11:06 and cooking with them for children and 11:08 the children love this recipe, they can get in 11:11 there and make little nuggets because it's 11:12 very simple to make and they quite enjoy 11:14 it, and they'll enjoy. Yes, I can imagine. 11:16 So, we'll go ahead and set that aside for. 11:18 They can get their hands dirty too, if 11:20 they like. Yeah, and the 11:21 interesting thing about gluten flour for those 11:23 of who have never used gluten flour 11:24 before, is it looks gluey but it's not 11:27 really sticky. Umm! Umm! Alright, 11:29 it's true. So, it looks like this 11:32 consistency and we will just go ahead and 11:36 spray your pan. You'll use two 9/13 11:39 pans, spread it like non stick spray. Lets 11:45 make some room here so you can see what 11:48 we're doing. Alright, I'll just take a 11:51 chunk in my hand. Okay. And, you just 11:53 make little. I'm just pulling out a part. 11:56 So easy. See how easy. So and 11:59 then it really doesn't even matter what size 12:00 they are because you can always chop them 12:02 to the right size later, they freeze really 12:05 nicely, you can put them in baggies, it 12:06 will absorb all that Broth and you can be 12:09 able to freeze these, you can just. 12:11 Well, I like to get my hand in that. 12:12 Absolutely, easy, help me out. 12:15 It feels a little funny but. 12:16 I think that's why the kids like it, it's like 12:20 playing with play dough or something. 12:21 You know, that's one thing that when we 12:24 used to make hamburgers with real 12:26 with that real meat. I did not like it, 12:28 because I didn't like to touch it. Right. 12:30 So, it's, 'cause it's a funny feeling. It is. 12:33 But this is easy, so you just put them 12:35 right on top of each other. 12:36 Yeah, I want to do that. Will they stick. 12:38 They don't, they we will do about one 12:41 layer, this pan is not quite large to use it. 12:43 This recipe would fit two 9/13 pans. So, 12:47 that's about as well may be a little more. 12:50 Little more, there you go. I like that. Fill in 12:54 all the holes, that's what I tell my son. 12:57 So, it be better if they're stay in one layer. 12:59 About one layer. Umm! Umm! 13:01 Umm! Umm! Okay, nice. 13:02 Alright, that's looks good. So, now 13:04 normally you would have, normally you 13:06 would have two pans here. We only have 13:08 one. So, I wanna just grab that spoon and 13:10 give this a quick stir. Okay. 13:12 So, we'd only put basically I pour half 13:14 the Broth in one pan and half in the. 13:16 other, half in the other one. So, we will just go ahead 13:24 maybe a little more, look, check the measuring. 13:27 Yeah, I see. Alright, and then we 13:29 would bake that at 350 for about 1 hour, 13:33 and you can switch the pans and you 13:35 wanna switch the pans then one gets 13:38 brown, one doesn't, but I've found in my 13:40 oven, I'm used to using my oven, their 13:42 ovens act a little different. Yes. 13:44 Different places and different ovens act 13:45 differently. Yes. So, you might wanna 13:47 check it the first time you do it, but now 13:49 I've gotten to the place where I can 13:50 pretty much leave this in my oven for one 13:51 hour. I don't have to switch it or stir it or 13:53 anything. Just one hour, you're done. 13:55 In this oven. So, it's really easier, 13:57 something you can prepare really 13:59 quickly, put it in the oven, go sit down, 14:01 relax, read a book, pull it out, let it cool, 14:04 stick it in the freezer. I like that, I think I 14:07 need to give this recipe to my mother, 14:09 because she spends too much time in the 14:11 kitchen, right. She just likes to. 14:15 And for our, and for our viewers that use, 14:18 that kind of have gluten. A substitute 14:21 for this, you can use the same broth, but 14:23 you can use soy curls or soy TVP. Different 14:27 TVPs, TVP means textured vegetable protein. 14:29 Umm! Umm! And, some textured 14:31 vegetable proteins have wheat in them 14:32 and some are all soy, so, if they can't have 14:35 the gluten, they can find a product that's 14:38 just soy. Umm! Umm! 14:39 And, you would, you wouldn't need to mix 14:40 all this, you would just take that soy 14:41 product and go ahead and put in the broth. 14:44 Oh, Wow! So, we just make sure 14:46 that you read the ingredients and. 14:48 And, you probably wouldn't have to bake 14:49 it for an hour. Just bake it until those are 14:51 all absorbed and again stick in the baggies, 14:52 stick in the fridge. And so you can use it 14:54 like you would use chunks of chicken. 14:56 However, however your family recipes 14:58 would, what's your favorite chicken 15:00 recipes, use it on that. Very good, so you 15:04 can even do it like Arroz con pollo. Sure. 15:08 In Spanish. Alright. We do it like Arroz 15:09 con pollo, chicken and rice. 15:11 And I like this. It's really easy. 15:13 Yeah, I like this with barbecue sauce, like 15:16 barbecue chicken nuggets or hot sauce 15:19 or something like that, sweet and sour sauce 15:21 and a stir fry with rice. Great. 15:24 Yeah. Great. 15:25 Very, very, in fact we're gonna show our 15:27 viewers how to use it in vegetable pot pie. 15:30 So, our next recipe is Veggie Pot Pie. 15:32 Oh, excellent, how about reading it. Alright. 15:34 Veggie Pot Pie, the ingredients you will 15:38 need for this recipe. 1½-2 cups of Golden 15:42 Nuggets like we've just made. 3-5 cups of 15:47 diced potatoes. 1 cup of diced carrots. One 15:51 14 ounce can of corn, drained. ½ cup of 15:56 diced onions. ½ of peas, optional. 2 16:01 tablespoons of whole wheat flour or corn 16:04 flour for those of you who are wheat 16:05 intolerant. Two- three tablespoons of 16:10 chicken seasoning. Two- four tablespoons of 16:13 nutritional yeast flakes, optional. Two 16:16 cups of soy milk and pastry, your favorite 16:19 pastry recipe or a low fat cornbread recipe. 16:23 Okay, let's get start and show it. 16:28 Yeah, let's do it. Alright, so we're 16:29 gonna make our veggie pot pie using 16:30 the Golden Nuggets that we made earlier. 16:33 Umm! Umm! So, we'll put in our 16:35 Golden Nuggets, and then put in the 16:37 potatoes and these are just washed. 16:40 You just mix right. Yeah, we just wash 16:46 these potatoes and you can use any kind 16:49 of potato, it doesn't have to be red 16:51 potatoes, we used red potatoes because it's 16:53 nice and fast and easy. Yeah. 16:54 And you will have peel them. Yeah. 16:58 Alright. Very good. Carrots. Onions. Onions. 17:01 Right, yeah. I like red onions, 17:06 cause we finally get a little color. 17:08 I do too, I think it's actually lot of 17:10 different flavor too. Yeah, a little bit of 17:12 flavor and little more nutrition actually, it's 17:14 actually trace amounts of B12 in red onions. 17:18 That's why I use beats. Okay. 17:19 Mix it and flour which will help it to 17:23 thicken. Okay. 17:25 So, lets get that all mixed up, so flour 17:26 coats. Umm! Umm! 17:28 Coats everything else. And, we do that 17:31 before we put the. Before we put the milk. 17:34 The milk. Yeah, alright so that 17:38 looks good. You could probably add 17:39 even more potatoes you know, these is a 17:41 dish that you can just make and decide how, 17:45 what you would like in it. You might put 17:46 some peas in there, and a cup of peas and 17:49 their are still, a friend of mine was still 17:50 getting garden peas out of her garden 17:52 about two weeks ago. Oh. 17:53 So, fresh peas in there. Can, little less 17:57 corn more, more, more carrots, more 17:59 onions whatever you like, whatever. 18:00 So, you can be creative and make 18:01 your own. That's right. 18:03 Things that you like. Right, and again if. 18:05 And change it. And, again if your 18:07 family has allergies, food allergies and you 18:09 can't have the gluten, you can use soy curls 18:12 or soy TVP or something like that. 18:14 Okay. And you can probably 18:15 you can even, you can even 18:16 leave it right out, because the milk will 18:18 fill in the protein, so it's still be a complete 18:20 meal because you have your protein 18:21 from milk. And, if you don't have soy 18:24 then you could use almond milk or rice 18:27 milk or one of those other milks. 18:29 Umm! Umm! Very good. Okay, so let's 18:32 put the milk in. Okay, and I like to 18:37 judge it by how full it looks and you might, 18:39 some people might want it more creamy 18:41 than others. So, you want it real creamy 18:43 and might add another cup of milk to that. 18:47 Just add. Yep. So, why don't we 18:49 spray our pan, give the spray over there. 18:53 Oh, spray this. Alright. Doesn't have to be too 18:59 much right, just enough. Just a little. 19:01 Go ahead, put that in. This looks very good. 19:08 I want to make sure that it, that the milk 19:11 and the sauce is not too high, I've found 19:14 this bubble over in a pan, especially if you 19:16 cook it too hot. And one other thing you 19:19 can do to keep your pan, your oven from 19:21 getting all dirty. Is to put a cookie sheet 19:23 underneath the pan. Yes. 19:25 So that it boils over. Yes. 19:27 Boils around the cookie sheet. 19:28 I've found that out with the apple pie. 19:30 Apple Pie, that's another. You know, I 19:32 used for, when I use for pies, is I use pizza. 19:36 Pizza comes around. Yes. Why don't we just set 19:40 that bowl over there. Okay, let's put this. 19:42 And, we're gonna go ahead and roll our 19:43 pastry out for the topping. I mentioned 19:46 in the recipe before that you could use 19:49 cornbread recipe because cornbread 19:52 you can make low fat. Pastry is very difficult 19:54 to make low fat. You take away the fat and 19:56 your pastry is not gonna be flaky. 19:58 Umm! Umm! So. That's very true. 20:00 You can use a cornbread on top of 20:01 there and you can make a cornbread 20:03 quite low fat and we've pastry, pastry 20:06 recipes and cornbread recipes on our 20:08 website, we have free recipes on our healthy 20:10 home cooking website. Wonderful. 20:12 So, if you like to get free recipes, you can 20:15 go to Healthy Home Cooking, it's 20:17 www.healthyhomecookin.com, so there is 20:21 no G just healthyhomecookin.com 20:23 Right. We will put a little flour on our board, so 20:28 we can roll this out, we don't want it to 20:30 stick. So, this is just a whole wheat pastry 20:33 and you can make this with spelt. So if your 20:37 family or your someone that you 20:40 know, friends that cannot have any 20:42 gluten. They can't have gluten, they can't 20:44 have spelt, but if they could have, if they 20:48 just can't have wheat like my mother-in-law 20:49 and my father, I'm sorry my husband. Yes. 20:53 Then they can use spelt. Yes. I have made spelt. 20:56 Nice, it's actually. Our pressing is here, 21:02 he cannot have gluten so he's very limited and. 21:06 And, that's where the cornbread recipe 21:08 would be very good because you can just 21:11 used the cornbread, most cornbreads can 21:12 be made gluten free. Yes. And, I like nice thick 21:15 pastry and you can make the pastry like 21:20 traditional pot pies, you could make the 21:21 pastry all over the pot underneath. 21:24 Underneath, put all on top, but when you 21:26 start doing that, boy up goes the fat content. 21:29 Yes, yes, yes, I can imagine. 21:31 Well, if I just kept this nice and actually I 21:35 tend to mash the pan just a little bit. 21:37 Umm! Umm! So, I'm like just filling 21:40 the holes. So we get it right. 21:45 You know, I get it about the same size, 21:49 make sure it's not sticking on the bottom 21:52 there. Okay. Sticking a little bit, 21:54 there we go. Very nice, very nice. 21:58 We go with a little bit. I love pastries. 22:01 I, that's my fetish. Especially savory pastries. 22:07 Wow! So, let's just. 22:10 Looks like you have experience on these 22:11 size one. They're perfect. 22:14 It's called special aptitude. That's what 22:19 they told me in school, how to take, 22:21 how to take, how to take a gap, what they 22:23 call Gabbitas. In order to take mechanics. 22:24 I actually took on a lot of mechanics. 22:26 Wow! That's how I met my 22:27 husband.Very good. So. 22:29 You can, calculate your size is pretty even. 22:35 So, we just, we want to put some slices in 22:37 there, so that the pastry doesn't just all 22:39 bumble and crinkle and everything spell 22:43 all of it this way, this events and it's able to 22:45 steam and you're gonna cook that in the 22:47 oven for 30-45 minutes at 375 22:52 degrees Fahrenheit, 350, depends on your 22:54 oven, I want to make sure you judge your 22:57 oven based on your experience with your oven. 23:00 Yes, okay very good. Now, Angela I know 23:04 that you have written seven cook books right. 23:07 Yeah, seven cook books, each one is 23:09 topically based, so I have one on cakes, 23:11 puddings and parfaits and so on and so 23:13 forth. Pasta, entrees, one on breads and the 23:17 recipes in the cook books are adaptable, 23:19 I've tried to include options for people, if 23:22 they can't have soy I've include almond 23:24 milk recipes, if they can't have, we've 23:27 included spelt and gluten free recipes. 23:29 So, friends this is my cake cook book, I've 23:32 four white cakes and four carob cakes. 23:35 Each one covering a different. The meat. 23:38 That's right. Very good. So, each one of those 23:40 books is category, that each book is 23:43 adaptable to the very needs. Most of the 23:45 recipes, about 75 percent of recipes are 23:47 low fat, meaning they're under 3, 2-3 23:50 grams of fat per serving, but we also 23:53 have recipes and tips for those who need 23:56 high choleric and high energy goods as well, 23:59 high fat foods for growing children or if 24:02 you're a athlete or doing lots of exercise 24:04 those kind of things, we wanna cover all 24:07 the needs that are out there. 24:08 Excellent, okay. Well, thank you very much 24:13 Angela. We're going to now have a small 24:17 break and we will back with a finish 24:20 product. We hope you have 24:23 enjoyed cooking with Angela. Now let's 24:26 take a moment to review her batch 24:27 recipes. For the dinner crumbles you will 24:30 need. ½ cup raw brown lentils, ground. 24:34 One 28 ounce can of tomatoes with juice. 1 24:38 and ½ cups water. ½ teaspoon, garlic 24:42 powder. 1 teaspoon of onion powder. 1 large 24:46 onion, sautéed, optional. 1 ½ coupe of 24:50 ground walnuts or pecans, optional. 3-4 24:54 cubes or tablespoons of beef seasoning. 2 24:57 cups of bulgur wheat. For the Golden 25:00 Nuggets, you will need, one recipe 25:03 Golden Nuggets Broth. 2 cubes of beef 25:06 seasoning. 1 cup of boiling water. 3 ½ to 25:11 4 cups of gluten flour. ½ cup of whole wheat 25:15 flour. 2 tablespoons of onion powder. 1 25:19 tablespoon garlic powder. 2 ½ cups of 25:23 lukewarm water. For the Golden Nuggets 25:26 Broth you will need 4 ½ cups of water. 2 25:30 cubes of chicken or beef seasoning. ½ cup 25:34 of unfermented soy sauce. ½ cup of 25:37 nutritional yeast flakes. 2-4 25:40 tablespoons of vegetable oil, 25:42 optional. For the Veggie Pot Pie you 25:46 will need. 1½ -2 cups Golden Nuggets. 3-5 25:50 cups of diced potatoes. 1 cup of 25:53 diced carrots. One 14 ounce can of corn 25:57 drained. ½ cup of diced onions. ½ cup 26:01 peas, optional. 2 tablespoons of whole 26:04 wheat flour or corn. 2-3 tablespoons of 26:08 chicken seasoning. 2- 4 tablespoon of 26:11 nutritional yeast flakes, optional. 2 26:14 cups of soy milk and Pastry or low fat 26:19 cornbread. If you would like 26:21 information on how to contact the Angela or 26:24 if you would like to receive today's 26:25 recipes. Please write to 3ABN at PO Box 220 26:31 West Frankfort, IL 62896 or you may 26:37 call us at 752-3226. That number again is 26:44 1800-752-3226. Now, let's take a look at our 26:52 finished recipes with Angela. 26:55 Okay, Angela, how about if you show us 27:01 the finished product. Alright, so first thing 27:05 we did, was our Dinner Crumbles, 27:06 which of course was the bulgur. Now, we 27:09 can freeze that. It looks sort of real. 27:11 Yeah, you can use it in place of any 27:13 traditional ground beef recipe. And, then 27:15 we've the Golden Nuggets, which 27:17 replaces our chicken, so you've a 27:18 replacement for beef, replacement for 27:20 chicken. And, of course if you can't 27:21 have gluten, you can use soy. And, then 27:24 we've our Pot Pie, using some of these 27:26 recipes in some of the ways you might want 27:27 to use them. So, we've our Golden Pot Pie 27:29 and then we've a way to use up our Dinner 27:32 Crumbles. We talked about making 27:33 turnovers. So, we just made up a turnovers 27:35 with some of our left over Pot Pie Pastry. 27:38 So, you could see, just roll out your pastry 27:40 and put in your dinner crumbles 27:41 Angela, it's been fun learning from you and 27:45 I'm sure the viewers are also having a great 27:49 time learning more recipes. Thank you 27:52 for being with us. I've had a great time, 27:54 thank you. Excellent. 27:55 Well, God bless you and may you be 27:58 healthy as God wants you to be. |
Revised 2014-12-17