Participants: Idalia Dinzey (Host), Marlene McKinney
Series Code: LCT
Program Code: LCT00114A
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00:01 Hello, friends I hope you're for your cooking
00:03 class and we sure are. And, we will be 00:04 sharing some recipes for a family picnics. 00:07 So, grab your paper, grab your 00:09 pen and stand by. 00:41 I'm so glad you stood by and you're ready to 00:45 write these recipes, but before we get started 00:47 I'm going to share and present to you our 00:50 guest. I'm not gonna be sharing the recipes. 00:52 I'm gonna be learning with you. So, please 00:55 we've Marlene please present 00:58 yourself to our viewers. 01:00 Well, I'm Marlene McKinney and I'm 01:03 originally from the Bahamas the most 01:05 beautiful island in the world. 01:06 Oh! I don't know. I'm from Puerto Rico. 01:09 Well, I don't know. You see the thing is 01:12 we've the most beautiful waters and a 01:14 beautiful people and we won't go there today. 01:16 Well now I live in New York, yes, Hyde park 01:19 upstate New York, okay, and I'm from the 01:21 McKinney's Oven, that's my ministry. 01:23 Yes. And, today we're going 01:25 to share some really simple recipes that you 01:27 can take to the beach. Umm! Umm! 01:29 If you go to the Bahamas. Or you can take it 01:33 to the pool of that what you got to do you 01:35 know, but. Exactly. 01:36 They just simple. We're doing some whole 01:38 wheat bread. Yes, what else then 01:40 we making. We're gonna making the whole 01:41 wheat bread, but we need something to go 01:43 with it. Tell me what is that. 01:44 Of course, we go to have some meat. 01:46 Exactly. So, we've some king 01:47 burgers of course there is no meat in there. 01:49 Let's not scared the people. 01:50 Very good. And, we have some 01:51 lentils too. Yeah. 01:53 My favorite, that's my favorite. 01:55 Umm! And, of course we 01:56 can't go to the beach without a little sweet. 01:57 So, we've a basic palm cake. 01:59 Basic palm cake. Very simple. 02:01 No eggs. No eggs, no butter, 02:03 no cholesterol. Wow! 02:05 I think it's a kind of, what I would say for diet 02:10 is all out there. You can eat it and not worry 02:13 about the calories necessarily, but don't 02:14 eat a whole lot just a little. 02:16 That's right, we always have to keep in mind 02:18 that is the, be to, to be temporarily, right in 02:21 everything. Yes, yes most definitely. 02:22 I'm so excited to be in the kitchen with you. 02:24 And office stuffs smells really good. 02:27 And I think our friends are ready to get 02:29 starting with our first recipe. 02:30 What do you say? I hope so. 02:32 Okay, friends let's started with our first 02:34 recipe. I'm gonna invite you, so we can read 02:37 this recipe together and this is for a. 02:40 1 2/3 cups warm water. 1 tablespoon active 02:45 dry yeast. 2/3 cup sugar. 1/3 cup oil. 02:51 1 teaspoon salt. 4 cups of whole wheat flour. 02:56 2 cups of unbleached all-purpose flour. 03:00 1 cup of cooked oatmeal. 1/4 cup of gluten 03:04 flour and the ½ of flax meal. 03:08 And, of course this is the 03:09 recipe for our whole wheat bread. 03:12 Umm! Umm! Very good. So, whole wheat 03:14 bread, this is the healthy bread. 03:16 I noticed that it is flaxy I mean why are using 03:19 that and the opening; all those are two 03:21 ingredients that I'm questioning. 03:23 Okay, well the flax of course has the Omega 3 03:27 fatty acids in there. Okay. 03:28 And, do you know that in addition to the 03:30 Omega 3 fatty acids has lack of fiber. 03:32 Umm! Umm! You know, just two 03:33 tablespoons of flax meal has his much fiber as 03:36 a cup and a half of oatmeal. 03:37 Oh! Wow! You know, and there 03:39 are so many people that are constipated. 03:41 Umm! Umm! And they need more fiber. 03:43 Umm! Umm! Of course, if you're 03:44 going to increase your fiber please increase 03:45 your water. Umm! Umm! 03:46 And take is that, it can be real trouble, right. 03:48 Umm! Umm! That's right. And the oatmeal I start 03:50 with adding the oatmeal to my breads because 03:52 it help to make a little lighter. 03:53 Okay. And, I just wanted to 03:54 vary the grains, you didn't want the same, 03:56 just whole wheat flour. Exactly 04:00 You know, and of course this is one of the 04:01 king of the grains also the oatmeal. 04:03 Yeah, the oatmeal. Yes. 04:04 Okay, so tell me what to do or tell us what to do. 04:06 Okay. Step and stuff like that. 04:08 You're going to first put water into our bowl. 04:11 Okay. We've the warm water. 04:13 Warm water. And. 04:15 And, we're going to. We can use the while 04:17 Wire Whisk you can add your. 04:19 This also is. Yes, you shall tell 04:21 of my students to stir about 100 times, 04:24 I don't know, if we have time to the stir 100 04:26 times on this. I'll stir fast. 04:28 Okay, great, while you're stirring. 04:30 Umm! Umm! I will add to that 04:32 sugar. Okay, and that is the 04:35 Florida Crystals. Florida crystals, right. 04:37 Yes. Okay. 04:38 Let use this. Put them here. 04:40 And why you don't to use for stir in a regular 04:41 white sugar. Well, the regular 04:44 white sugar is so highly process. 04:46 Umm! Umm! You know there is less 04:47 processing in the Florida crystals. 04:50 Umm! Umm! And we needs have a 04:51 little more nutrients although sugar is 04:52 sugar is sugar. Umm! Umm! 04:54 Doesn't matter if it Is white or Florida 04:58 crystals or whatever, it's still sugar. 05:00 Okay. Okay, it's still the 05:01 sweet. So, why are you doing that? 05:03 Okay. I'm going to pour 05:04 in the oil. Okay. 05:08 So, I like that. And, then I'm going 05:11 to add. Umm! Umm! 05:13 Our oatmeal. Now, it's cooked, 05:15 why and does have to be cooked. 05:17 I've found that its make a better bread then 05:19 when it's not cook. I've done both. 05:20 Umm! Umm! Oh! It is just my variation 05:21 of course it's not know. 05:23 Okay. There is no science 05:24 behind this. Alright, okay. 05:26 But I'm, some how the cooked oatmeal just does 05:29 a little better. Okay. 05:30 It tricked up little for you or maybe you can 05:33 do it, alright. Let's see, 05:36 I think I will use this fork yes, to break that up. 05:39 Okay, so once I mix the oat 05:41 meal what are we're gonna be doing. 05:43 Okay, you're going to add, let's add all these 05:45 first. Okay. 05:46 Let's get off this in here. 05:48 Umm! Umm! That was a flax meal 05:49 I'm sorry. Umm! Umm! 05:51 Flax meal, what else. And, we're going to 05:54 add the gluten flour and of course the gluten 05:56 flower helps the, helps in. 05:57 To bind. To bind and to rice 05:59 to it just. Cooked rice. 06:01 Yes. Okay. 06:03 It gives the, it has the elasticity in there. 06:05 Umm! And, then we're going 06:06 to add little salt, just a little salt. 06:07 Very good. Okay, then once we 06:09 get it all dissolved in there, 06:10 we are going to start 06:11 adding little salt, just a little salt. 06:12 Very good. Okay, then once get 06:13 it all dissolved in there, we're going to 06:14 start adding our whole wheat flour 06:15 to the mix. Okay. 06:16 Do you think you got 100 in there you got atleast one. 06:17 I think teacher that I did good, about a 100 in 06:22 there. I hope so. 06:23 I will just getting ready. 06:24 Getting rid of the lumps that's okay because 06:27 even when we needing. Alright, it's okay. 06:28 Yeah. Oh! 06:29 When we needing it's going to take care. 06:30 I like this recipe, alright. 06:32 It's very simple. Okay. 06:34 Here also then we're going to add 4 cups of 06:37 whole wheat flour. Okay. 06:38 Okay, and we added it little out of time. 06:40 You don't want to make too much mess of the 06:42 bread making is messy. Yes, it is. 06:44 Okay. Yes, now at home 06:46 I cheat a lot and I like to used my bread maker 06:48 but you're don't, but I like to do that because 06:51 it's just makes a quick. Confection. 06:52 We're going to about, I don't bake in the 06:54 bread maker I just like to use 06:56 it for mixing. Alright, if you have, 06:57 why not use it, right. 06:58 Yes. That's half. 07:00 Of course been time is, of the essence to, 07:02 it couldn't be doing so many other things. 07:04 Okay. But bread making is 07:05 great. Let see we can get it all, 07:06 that's three. That's three. 07:08 And, one more. Okay, I think its time 07:12 for me to use this spoon, Ah! 07:14 Yes, there you go. Let's a good mess there. 07:17 Yes, I don't love making bread. I love to share 07:22 my home made bread with my neighbors. 07:24 Very good. Oh, yeah. One time 07:27 my bread turned out so hard what causes our 07:30 bread to, to turn so hard. Well. 07:33 Keeping like this. You have too much 07:34 flour in there. Umm! Umm! 07:35 Umm! What else can cause the bread to go 07:39 really hard? You know, what I found to about 07:41 keeping the bread moist and soft. 07:43 Yeah. Is as soon as this 07:44 bake and it's cool. Okay. 07:46 Put it in plastic bags. And, the plastic bags 07:48 keeps to moisture in there. 07:50 Yeah. Okay. 07:51 Yeah. Umm! 07:52 Although I saw it, with the doorstep 07:54 That's right, that's for sure. 07:56 Its very hard. Okay. 07:57 Okay, so we've the whole wheat already. 07:59 Then we're going to add two cups of white. 08:01 Okay. Two cups of course 08:02 it's unbleached white for reasons we know that 08:06 the unbleached white is not processed with 08:07 aluminum. So, that's why we used the 08:10 unbleached white flour. 08:11 Well, I think. And, put it all in there. 08:13 Let see, we're going to give a diet. 08:14 A lots of work to do. You're right, 08:15 give me lot of work to do. I'm gonna have big 08:17 muscles by the time I finish making this 08:20 one loaf of bread. Yes, yes. 08:22 But she says, she likes making bread. 08:24 So, I don't think there is a problem here. 08:25 Oh! I do you have a machine too, honey. 08:27 Okay, confection is good for the soul. 08:29 No, I think we're gonna have to pour this out. 08:33 Yes. Okay. 08:34 We can pour it to one side. Very good 08:37 Alright. And then once we 08:39 get into some form and, I'm doing all the work 08:43 do you see that. Well, I don't know, 08:44 I mean if I'm doing a wrong way why don't 08:46 you teach me help. Oh! That's great, 08:47 you're doing a beautiful job. You don't need 08:48 my help at all. I know, I was gonna 08:52 work with you in the kitchen today. 08:54 You don't need my help at all, she is doing. 08:56 Okay. Fine, isn't she doing a 08:57 great job. Well. Yeah. 08:58 Well, thank you, but of course she is. 09:00 There we go. That's beautiful. 09:02 I need you at home, I need you at home. 09:06 Okay, so now had let say the dove 09:08 Okay. Is made already and 09:10 Once we get it together and that looks great. 09:13 You can use the flour to sprinkle, 09:14 if you need a little but it's pretty good. 09:16 Umm! Umm! Just a little. 09:18 Okay. If it is, you don't 09:19 want the dove to be too dump on your palms 09:21 and of course we don't want to use our fingers 09:23 for eating, she is doing beautifully, okay. 09:27 Wow! That's what we need, 09:28 we needing for ten minutes. 09:29 Okay. That's the idea, 09:31 and need for ten minutes and then you allow it 09:33 to rest, okay. You cover with your towel 09:37 once you allow. You can put it back in your bowl 09:39 and you wanna make sure, it doubles in size. 09:41 Okay. Before moving 09:43 onto the next stage. Okay, so now that 09:45 I've less pretend this already. 09:47 Okay. Already. 09:49 Put that back in your bowl. 09:50 Oh! Now, it's really good. 09:51 That a nice work out today. 09:52 Yeah, let's clean it all out. 09:54 Okay. Then I will show you, 09:56 you would do with the other, 09:57 covers it up. Okay, so you cover it up. 10:01 Okay. Now, where do you 10:02 place it? I usually put it in the 10:03 warm area or sometimes put on top 10:05 of the stove, so we can exchange places here. 10:08 Very good. And, the flax this is 10:10 our, what would it look like. 10:12 That's a both them size. 10:13 Okay, so, you may have the cutting board you 10:16 can leave that. Oh! Certainly. 10:17 Then you use the cutting board, so we can get 10:22 rid of some of these bowls here. Okay. 10:24 Make some space. I unusually I cut in half, 10:27 okay. Umm! Umm! 10:29 And you can make that, you get two loafs. 10:31 Okay. Or what I like to do 10:33 because I've children. Umm! Umm! 10:35 I had a little, my little boy Wilson, he would 10:39 always say mummy can you please cut me 10:40 slice of bread then I'm like Wilson every time 10:43 you asking me for cut me a slice of bread. 10:45 Now, we need to come up with some other 10:46 plan. This is not working. So, I started making 10:48 dinner rolls. Oh! 10:50 And, this is what I would do it for dinner rolls 10:52 and everyone has their way of doing it. 10:53 Umm! Umm! Pay works, 10:55 so my plan not spread. So, let's spray it. 10:58 Okay, get it all sprayed. Oh! We're making a 11:00 nice messy in kitchen today. 11:01 Yes. Uff! 11:02 But you know, this is great for children. 11:04 My children when I making bread they are in 11:06 the kitchen, and they are helping so get the 11:09 little rolls and if you do this simple recipe, 11:12 you get about 35 dinner rolls. 11:14 Wow! 35 so this tray would 11:16 be filled with dinner rolls. 11:18 Umm! Umm! Okay. 11:19 Very good. And we just keep going 11:20 like that, I will do one full line and then I'm 11:22 gonna share with us, we will do with it. 11:24 Okay. And you know, 11:25 something I've all my children they all make, 11:28 they all have to do the bread they didn't have 11:30 no choice. I'm the boss. So, they've to come 11:33 into the kitchen. Well, I do the leave 11:35 then we need to regret by a children. 11:37 Sometimes we don't them in the kitchen and 11:39 we're, I think we're doing more harm then good. 11:41 Amen. So, invite your 11:42 children into your kitchen. 11:43 That's right. And, so they can 11:44 see where I mean its not just bring it from the 11:47 store to the table. Umm! 11:48 It takes a procedure so, and it also helps in the 11:51 family to buying. That's right. 11:53 You know, to barn and stuff like that. 11:55 So, this is the one good recipe to have the little 11:59 hands around. That's right. 12:01 I don't think I want all the hands in the flour 12:03 making a big mass, but that also could be 12:06 fun too, okay. And, of course 12:07 you know, what you're getting when we make 12:08 our breads at home we know, what we're getting. 12:11 That's right. You know, 12:12 go to the store, we pick a loaf of bread, 12:13 we don't know what we getting. 12:14 Yeah, some ingredients. Sometimes we've getting. 12:16 I don't know. Then of course we 12:17 getting vinegar we get in casein and whey we don't 12:19 need all of that. Trying making that. 12:21 So, that bigger one. Same, same idea. 12:24 Okay. Right, remove the come 12:26 like that, but it's a same idea. 12:28 Okay. You may have nice 12:29 up on it. Nice upon it. 12:30 And then I take my rolling pan. 12:33 Yeah, just slightly. Just slightly, like that. 12:36 Umm! Umm! Okay. 12:40 Perfect. And, then I take a little 12:42 sesame seed. Umm! Umm! 12:43 Because we want sesame seed buns or you 12:45 can do the poppy seed whatever want that 12:46 you used. Okay. 12:48 And, now you know, I have to all of this. 12:51 Oh! No, everybody is got there own way. 12:53 Own way. Oh! Nice. 12:55 Of course. No, I've never done that 12:56 before. Now, you get about 22. 12:57 22. 22. 12:59 Wow! From burger buns. 13:01 Very good. A king burger buns, 13:02 don't hamburger buns. We don't want harm, 13:04 because we won't king burgers. 13:06 That's right. Okay. 13:07 Okay, so you sprinkle the sesame seeds on 13:09 the board and then you. Yeah, sprinkle little. 13:11 Umm! Umm! And just pressed it down. 13:13 And, pressed it down. Yes. 13:14 You only do one side, I see. 13:15 Yeah, just one side. Okay. 13:17 That's all factory version. Very good. 13:20 And, like I said you get 22 of the, so what you 13:23 can do, a lot of time as you an simply cut them 13:27 up into whatever you choose. 13:29 Umm! Umm! So, you wanna loaf and 13:31 you do you loaf, it's two loaf or if you want 13:33 any burgers buns. Umm! Umm! Buns. 13:37 Cut 22 even. Slices. 13:40 Or if you want dinner rolls. 13:42 Right. Then you can just cut 13:43 them up into the 35 pieces. 13:44 Very good. But I've been doing 13:46 use of making them even smaller. 13:48 So, that you know, don't waste that's should 13:50 have been tend to waste lot. 13:51 Exactly, and even adults too. So, it's just 13:54 controls us where caloric intake for the 13:57 day. That's right, and then do you wanna 13:59 make roll. Perfect. 14:02 You know, as so much as you can do. 14:03 Umm! Umm! With your basic you 14:06 know, whole wheat bread recipe. 14:08 Umm! Umm! And just play with it 14:09 at home, you can even take the same recipe 14:11 and my children like when I goaded it out and 14:15 then put raisins and nuts in there and it 14:18 tastes like a little sediment barn 14:19 kind of thing. Very good. 14:20 Then we really enjoy that. 14:22 Well, I think our people are be embraced by 14:24 this recipe and your new idea. 14:26 So, how about if we share the recipe, 14:28 the next recipe with our viewers. 14:30 Sure. Let's read this recipe 14:32 together and our next recipe, 14:33 what is the name of it? King Burgers. 14:35 Umm! Umm! We've 1½ cup 14:38 garbanzos, cooked ½ cup coconut milk. 14:43 1½ cup quick oats. ½ cup walnuts. 14:48 1 onion, minced and that could be a medium 14:51 onion. 3 tablespoons of liquid aminos. 14:55 1 tablespoon of Italian seasoning. 14:58 1 teaspoon of sweet basil. 3 tablespoon 15:01 chicken style seasoning. 1½ tablespoon of 15:05 tomato paste. A dash of cayenne pepper. 15:09 2 tablespoons of oil. ½ cup celery chopped. 15:15 And ½ cup of green bell peppers. 15:21 Okay, well we're set and we're gonna show 15:23 you how to make these King Burgers. 15:25 Yes. Umm! Umm! 15:26 So, tell us where I have to start. 15:28 Okay, first we're going to put us a pot 15:31 on the stove. Umm! Umm! 15:32 We will add 3 tablespoons of water very quickly. 15:35 I will add my onions. Onions brings good 15:40 flavor to the both cooking. 15:43 Okay. And, we should have 15:44 some bell peppers. So, we're gonna worry 15:46 about it. Okay. 15:47 It will have to have it. Alright. 15:48 So, I'm gonna love those to cook up little, 15:51 while with that's doing that we're gonna go to 15:53 the blender. Oh! 15:54 Very quickly. Very good. 15:56 Alright, this is a very quick recipe and it's 15:58 really simple and taste really good. 16:00 Here now blender we're going to put all 16:02 garbanzos beans or chick piece as some of us 16:04 know it to be. Umm! Umm! 16:05 Umm! Of course we're going to put our nuts 16:08 because we don't want it is walnut. 16:10 We want the walnuts in there, 16:11 but we don't want it like that. 16:13 You know. Keep and going 16:14 to add our coconut milk. 16:16 Umm! Umm! What else. We're gonna add the oil, 16:20 we put a little water in that bowl for me. 16:23 Sure. Let's going into just 16:24 a little water and I'm going to add my soy 16:30 sauce, which is bright liquids aminos, 16:32 it's unfermented soy sauce. All of my liquids 16:36 are going in the. In the blender. 16:38 Blender and we're going to cover it of course. 16:41 Okay, we're ready to blend. 16:43 Yes, we're. Okay, there we go. 16:46 make a little noise. 17:13 Okay, and little bit. Yes, now doesn't have 17:16 to be very creamy. Yes. 17:18 Very creamy. We've got. 17:21 Alright, I don't if this consistency is good 17:24 enough. That's fine. 17:25 Yes. Alright. Okay. 17:27 So, we're going to get that in there. 17:31 Alright. Beautiful, then we're 17:33 to add all the other ingredients except our 17:36 tomato paste. So, I will leave that to you. 17:39 Alright. My tomato paste, 17:41 I'm going to put into my. What you are. 17:44 Got here with my onions since it bake and turn 17:46 the stove. Yes. 17:47 Higher. Higher. 17:48 There we go, put the tomato paste goes in the 17:52 pan with the onions. Umm! Umm! 17:54 Shall we go peppers whatever you choose to 17:56 put in there. Okay. 17:59 As I used adding, all the other ingredients to 18:01 our mixing bowl. The Italian seasoning. 18:04 Okay. The basil, oh! In the 18:06 chicken seasoning. Yes, chicken salt 18:08 seasoning. And this is kind of pepper. 18:10 Dash of cayenne, you don't have to put always 18:12 up to you. Cayenne is always optional. 18:14 So, we can put there not to use it at all. 18:16 Oh! Ready. Okay. 18:17 Now, once I have this mixed together. 18:20 Then you add this. Okay. 18:22 This mixture here, I guess we can put 18:24 these all sides. Okay, 18:28 I think I mixed it up already. 18:30 It looks very good. It looks like how it 18:32 suppose now. Then, we're going to add this. 18:36 This because beautiful color to the finish 18:38 product. That's so good too. 18:41 There you go, you can use that prune of a 18:45 juice. Okay. 18:46 And, that's it. And that's it. 18:48 And, then we need to get our baking pan. 18:51 Okay, and we make patties. 18:53 And you make patties all of the. 18:54 And we baked it at 350 that's it. 18:56 350 degrees for about 20 minutes for the first 18:59 side, ten minutes for the next side. 19:01 Okay. And, what I will do, 19:02 you can get about 12 patties from this. 19:05 12 patties from this mixture. 19:06 That's right. Wow! 19:07 12 patties, you can use the small bowls jar 19:09 or the large cover. Right. 19:11 And just put it on your pan. 19:12 Oh! Yes. And it's really simple, 19:15 very easy. That's it free. 19:16 Very tasty, yes. If we. 19:18 As matter of fact at home, what I do. 19:21 Umm! Umm! And make t them up 19:22 ahead time. Umm! Umm! 19:23 And then put them in my bag. 19:24 Umm! Umm! And, then put them 19:25 into freezer and then my children just popped 19:27 them out and the. Wow! 19:28 Put them into oven or microwave oven they 19:30 choose. Thank you, 19:31 for sharing this recipe, it's very, very simple, 19:33 it's a dumped recipe. Yes. 19:35 And, I love to make this type of things and 19:38 freeze it and have it for the whole month. 19:39 Yes. You know, 19:40 prepare your many planning, so any how we 19:43 do have some more delicious recipes for 19:46 you. That our next recipe. 19:47 I hope you guys are ready to write it down. 19:49 Let's read it together. The next recipe is... 19:52 Lentils stew, my favorite. You need 2 cup 19:56 of dry lentils. 8 cups water. 3 cloves of garlic. 19:59 2 tablespoons of thyme. 1 bay leaf. 20:04 1 cup of textured vegetables protein granules. 20:08 1 tablespoons of honey or your preferred sweetener. 20:13 1 cup of coconut milk. 2 cups of tomato sauce. 20:17 2 cups of diced carrots. 2 cups of diced potatoes. 20:23 1 cup of onion, chopped. 1 cup celery, chopped. 20:29 ½ cup of sweet potato, chopped. 20:35 Dash of cayenne pepper. And 2-3 tablespoons 20:38 of soy sauce. 2 tablespoons of chicken style seasoning 20:44 or vegetable bouillon. 1 tablespoon 20:46 of Italian seasoning. 20:47 1 tablespoon of arrowroot powder 20:50 or cornstarch and salt to taste. 20:54 Alright see we're able to see or hear. 20:57 This is a very colorful stoop. Yes. 21:01 We've sweet potatoes, carrots, and potatoes 21:04 and green peppers. Yes. So, let's all learn how to 21:07 make this lentil stew. Oh! It's nothing to learn, 21:10 it's so simple. It really easy. I love it. 21:13 It's really simple. That's great, 21:14 because our schedules are so have to these days. 21:16 Exactly. You know. And. So, it's. 21:18 This is perfect for the working mom. 21:20 Exactly. Okay, now already we took 21:24 the opportunity to boil lentils. 21:26 Okay, these are cooked lentils. 21:28 Yes. Very good, good. So, we've got in there. 21:32 Okay. Along with bay leaf. With a bay leaves. 21:35 When I boiling my lentils very quickly. 21:37 I will tell you that. I do put in my bailey 21:39 fruit and also add my garlic and my thyme. 21:43 Okay. The garlic helps to gets some 21:46 of the natural carbohydrates forming gases. 21:48 Okay. And, even it will funnel 21:50 if we have that can sprinkle little funnel in there. 21:52 Oh! Wow! Or so absorb some of them. 21:53 I'm learning. Guest what, just as dumped 21:55 all in likes as simple as it is, really it is. 21:58 Okay. And, I allow the lentils to boil for 20 minutes or so. 22:01 Okay. Now, just add the other ingredients. 22:04 Okay, so this is the coconut milk. 22:06 Coconut milk, I'm sorry it. That is really fast, 22:09 really different. I've never had coconut. 22:12 Do you ever had coconut milk. No, that's a carrots. 22:14 This is splash. And doing with them, 22:17 that's a nice carrots and also some sweet potatoes 22:22 over there. Yes. Yes, we've to boils sweet potatoes 22:27 and there we go, very good, so and then we've. 22:33 Just a little bit, I used potatoes you can really, 22:35 you don't have to add the Irish potato. 22:38 Now, at least all cooked or raw. 22:39 They all raw. Okay, so lets add some more 22:45 color into this. Bell peppers. 22:46 We've a bell peppers and we've the. 22:48 We've onions. Onions, can't leave put them without it. 22:52 Yes, bacteria, antivirus everything it 22:57 just great for the body. 22:59 Garlic. And some garlic as veggie salt. 23:03 Oh! What, what is? Veggie salt. Veggie salt. 23:07 It's an all purpose seasoning. Okay. 23:08 A little chicken salt seasoning. 23:10 Now, you see me just dumping right. 23:11 We didn't have, nothing special 23:12 here. Yeah. Of course some more baileys, why not? 23:17 Baileys a little honey. The honey enhances 23:18 to flavor that's a. Yes. That's a secret. 23:20 Umm! Umm! Very good. Just a little bit of salt, 23:23 table salt or little bright liquid aminos. 23:26 Okay. Unfermented soy sauce. I'm gonna let it 23:29 dry it. Whatever. Let's our TVP textured 23:34 vegetables protein. And you can add it, it can be, 23:37 it's your choice. You can let it be the chunks 23:42 or the granules. Okay, and now is this frozen 23:45 and no this is. No, this is, this is dried. 23:47 that's right, Let it say there is some water. 23:50 That's all you do. And do we add this now. 23:52 Yes. Or not, this is the. Tomato sauce. Tomato sauce 23:56 Okay. Very good. And, let add color 23:59 and of course the tomatoes are differ. 24:00 And I can already smell. And all you simply do, 24:04 it's allow to control boil. Umm! Umm! 24:06 And you allow to boil for probably about 30, 24:09 30 minutes more. Umm! Umm! 24:11 And that's it. That's it. That's it. 24:13 Now, serve. Now. Served it and. 24:15 Now, if you want to thick even little sometimes it's 24:17 thick a little corn starch and mixed a little water 24:19 and I after it's all done and cooked. 24:21 Okay. And I just covered allow to come through boil 24:24 and in 30 minutes you've a meal. 24:26 Wonderful and very good meal because 24:29 you have so many vegetables in there. 24:31 Exactly, not only the vegetables you know, 24:33 the beans are great because it's loaded 24:34 it in fiber, loaded in protein. 24:36 Umm! Umm! Just can go on. 24:40 You know, you're looking for lowing your cholesterol, 24:41 keeping your blood sugar level under control 24:42 here is the dish. Very good, very good, 24:46 but we're, and we do have desert. 24:47 Yes we do, yes we do. And, I think we're all ready 24:49 for that recipe. Alright. Are you ready. 24:50 Well, lets the read to this recipe, really quick. 24:53 This is the basic pound cake. 24:55 Pound cake. Umm! Umm! 24:56 Take 2 cups of unbleached white flour. 24:58 1 cup of whole wheat flour. 25:00 1 3/4 cup of cane sugar. 2 tablespoons of 25:06 aluminum-free baking powder. 1 tablespoons of salt. 25:10 3/4 cup soy or canola oil. 3/4 cup coconut milk. 25:18 1½ cup of water. 1½ tablespoons of almond extract. 25:24 And 1 tablespoons of vanilla extract. 25:26 I'm ever so thankful for a healthy pound cake 25:31 recipe. So, lets we get. Very quickly. 25:33 It's really quick. Yes, it's very quick. 25:36 We're gonna dumped all of our drying 25:37 ingredients into our bowl. Alright. And we have the. 25:40 So, we've the flour. Flour sugar. 25:42 Umm! Umm! Baking powder. 25:43 Sugar, baking powder. Salt, 25:45 this is a dumped and doomed. Yeah, this is really good. 25:49 Very easy. Okay, so the. Liquids. 25:52 Okay, with a liquids. We're gonna. 25:56 Get me some water. And, we're gonna 25:59 add some oil. Some oil, and we need to cook. 26:04 And the coconut milk is the flavor gets all 26:07 the flavor you need, I mean. 26:09 Let me get every drop of this. Yes. 26:10 And, that's all the flavor, 26:11 all the flavor. That's it. Flavor, flavor, flavor. 26:14 Very good. so, this is our pound cake, 26:17 or we have to do is putting in the pan baked it 26:19 at 350 degrees for how long. 26:21 About 45 minutes soon on. Well, let's go ahead 26:24 and bake it because I'm ready to taste it, alright. 26:26 There we go. Well, friends stay and bye. 26:28 We're take a little, little break, but we stand back. |
Revised 2014-12-17