Participants: Idalia Dinzey (Host), Marlene McKinney
Series Code: LCT
Program Code: LCT00115A
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00:01 Ready to go on a trip, have you ever gone
00:03 to the Bahamas? Well, we're gonna preparing 00:05 a Bahamian feast, are you ready, standby? 00:39 I'm so glad that you're with us and we're going 00:42 to learn together about the Bahamas. 00:44 So, we're gonna make some special dishes, 00:46 and for this we have a special guest, 00:49 and this person is Marlene McKinney. 00:52 Hello. Welcome? Thank you. 00:54 I'm so exciting you're in the kitchen again. 00:56 Yes, I'm excited too. I've never been to, 00:59 to Bahamas, so I'm looking forward 01:01 to learning and preparing some dishes that 01:04 you guys prepare over there. 01:06 Well, let me tell you Macaroni & Cheese, 01:09 is one of our favorites, okay, and you just 01:11 can't resist this recipe, okay. 01:15 Macaroni & Cheese, so such a common name 01:17 here in the United States, but you have special 01:20 way of preparing it over in Bahamas. 01:22 Of course, of course, very good, we do, 01:24 we really do it. And when I decided 01:27 to become vegan, yeah, I had to 01:30 make it Bahamian, you know, 01:31 because of course we were used to using 01:33 the regular cheese, so now we're using 01:35 the cashew cheese, I prepare the same 01:37 way I do it at home in Bahamans. 01:39 Just wonderful, improvising in terms 01:41 of putting the different cheese recipe in there, 01:44 exactly, exactly. Well, I'm definitely ready to 01:47 start this recipe. How about if we 01:50 just share it with our viewers and where they 01:52 can read it along with us? 01:53 Sure, okay then lets go to 01:55 this first recipe. And for this recipe 01:58 we're gonna need some cashew cheese? Of course. 03:18 And these are the ingredients we need for 03:20 this Bahamian feast, yes, right. 03:22 The macaroni, for the Bahamian 03:24 Macaroni & Cheese I like to call it. 03:26 Exactly, exactly, okay, so what are we 03:28 gonna do first? Well, I'm gonna put 03:29 my pot back on top of the stove, okay. 03:32 Then I boil my macaroni usually, 03:35 I tend to like to leave some of my 03:37 water in there, okay. You know there is 03:40 flavor there, exactly, and there are nutrients 03:42 there too, okay, so I like to save a little. 03:44 So, I'm going to allow you to probably do 03:49 the cheese sauce, okay, while I dump 03:51 these in that and I don't know if you want to do 03:52 both or else do one at a time but 03:54 its very simple, that's a thing about it, 03:57 okay, okay. Let's do the 03:58 cheese sauce first. It sounds good, 04:00 okay, okay. Our cheese 04:01 sauce we're gonna put our cashews, 04:02 yes, and our sesame seeds, yes, 04:07 and there is a little water already 04:09 in our blender, yes, we can cover it 04:10 and we can blend, very good. 04:14 So we're gonna make it tasty, yes. 04:18 Oh! We need some more water. 05:01 It doesn't blend. Now you can go 05:03 ahead and add all the other 05:04 ingredients including the rest of the water. 05:06 Oh! The key thing here is that you want to 05:08 make sure that your cashews and your 05:09 sesame seeds are well blended because I don't 05:12 want chunks of cashew in my Macaroni & Cheese, 05:14 I just don't. I agree with you. 05:15 I don't mind the flavor, but I don't want 05:16 chunks of cashew, I don't know about you. 05:18 I want nice and smooth. 05:19 So, we're just gonna dump everything else 05:20 in there along with the water and hopefully it 05:22 will blend, okay, yeah, that's quite a bit 05:26 but for time sake, you just blend it all, 05:29 and that should do a good job. 05:31 Okay, okay there we go, little bit of noise. 05:53 I'm gonna have to clean the sides. 05:56 Oh! Here we go. 06:00 Very good, you want to 06:02 make sure you do that at home too because 06:04 sometimes the yeast flakes and the flour 06:05 kinds of tend to a stick it up along the 06:09 sides of the, yeah, blender. 06:27 Okay, now that our cheese sauce is ready, 06:29 I'll put my pot back on top of the stove, 06:32 we're gonna add our coconut milk. 06:36 A friend of mine say girl you've to cook 06:37 with coconut milk, this gives flavor. 06:40 Now, we just dump there again, okay, 06:42 all the onions and celery and sweet peppers and 06:47 you just dump, dump, dump, 06:50 is our vege sal, our cayenne pepper. 06:53 I love cayenne pepper, 06:54 a little Italian seasoning, yes. 06:58 We've a little oil, and we didn't need both, 07:03 but since as they are both here, 07:04 we'll use both the Italian and we have some 07:07 sauce balance, okay. Okay, 07:10 so this is ketchup is it? Yes, a little ketchup 07:13 adds greats flavor and a little color. 07:16 And I like to make my own usually, 07:18 and then we can add our cheese sauce. 07:20 We'll go ahead and add it now? 07:21 Yes, that's it. Oh! Okay, wow! It smells so good. 07:26 Yes, it is smelling really good in here. 07:29 Wish you can smell this guys, 07:31 I wish you were here. We don't want you 07:33 to just smell it, we want you to taste it. 07:34 Alright, I will take care of that. 07:38 Okay, and then what I would 07:39 normally allow to do, 07:40 I cook it on top of the stove for about 07:42 10 minutes, yes, allow to the flour, 07:45 simmer, yeah, to simmer just a little, yeah. 07:48 And then I will put it in my baking pan and 07:50 I bake it for about 40 minutes, 07:53 350 degrees and usually I sprinkle with 07:56 the paprika to give a little adding color, 07:58 but this is the basic idea. 08:00 How long do you bake it for? 08:01 About 40, 40 to 45 minutes, 08:03 okay very good. And you know, 08:05 the thing is it, it hardly burn, 08:06 so even if you forget it there for an hour, 08:08 you are still, you're safe to go. 08:10 This a safe, safe recipe. 08:12 It is, and it's very delicious, 08:13 as a matter of fact, the noodles we're using 08:14 today are made from Jerusalem artichoke, 08:16 and you know, artichoke is good for 08:17 cleansing the liver. Oh! Yeah, yes, 08:19 so this is really a tasty dish to everyone I have 08:22 introduced it to really enjoy it. 08:24 And I know that you will do at home. 08:27 Amen, that's good. Okay, 08:29 well I think we're ready to go to the next recipe. 08:31 Yes, we are, yes. Okay, 08:32 are you guys ready? 08:34 Well, get your paper ready, 08:35 this is what we're gonna make. 08:37 For our Gluten Roast, we have: 09:18 Okay, we're ready to share this recipe with 09:20 you all those steps I'm gonna learn along as 09:23 Marlene is telling us what to do step-by-step. 09:26 Okay, well we're going to do the blending first, 09:29 okay. This recipe comes in three parts and 09:30 I don't want to confuse you at home. 09:32 I hope that you'll follow us as much as you can. 09:34 Okay, so we put the oatmeal. 09:39 Okay, so we're gonna put the oatmeal 09:42 in the blender. I put, just dump the walnuts, 09:44 the walnuts. I like these recipes, 09:47 the garlic, garlic, the onion, onion, 09:50 then we put our oil and our soy sauce, 09:55 soy sauce. And then we add 09:57 1/4 cup of the water, you can put one initially 10:00 and then you know, depends on sometimes 10:02 its just varies how much water we need, 10:05 but you definitely don't need more than a 10:07 cup and half of water. 10:08 Alright, well I should add slowly. 10:10 Yeah, add slowly to make sure that it blends 10:12 nice and smooth, there you go, 10:13 you don't want, there are some 10:14 chunks of onion, walnuts, and onions in our roast, 10:18 you want it to be smooth, okay. 10:46 You think that's smooth enough. 10:48 Yes, now you can add a little more water, 10:50 add more water, just a little, 10:51 I mean we can reserve the rest for later. 11:06 Beautiful, nice and smooth, 11:08 you can check it to see if it's smooth. 11:11 Okay, very good, very good, yeah, 11:15 we just have to let it blend a little 11:18 longer at home. Yes, yes, 11:20 definitely because we want to make sure 11:22 that there are no chunks of cashews or, 11:25 sorry walnut sorry you know, 11:27 garlic in there, okay, okay. 11:29 So, that's the first part of our recipe. 11:31 Okay, alright, and then we 11:32 take our dry, okay, a gluten flour, alright. 11:35 Okay, we put that in our mixing bowl, 11:38 we add our yeast flakes, we add 2 tablespoons, 11:46 now remember we have 2 tablespoons 11:48 and we have 4 tablespoons, okay, 11:50 you're gonna put the 2 tablespoons in the dry, 11:52 with the gluten flour, and our Italian 11:54 seasoning, okay. And if you have, 11:56 you can put the dash of cayenne, 11:58 I love the cayenne. You just want to mix 11:59 this together first because the gluten flour 12:02 takes no time to combine this very 12:06 quick you know. Okay, okay, 12:12 now you can pour that in there, 12:14 this is really quick and easy, 12:15 really, really, really, really quick and easy, 12:18 we can mix it. Some people like 12:21 to get their hands in there it's up to you. 12:23 I'm one I like the spoon. Now, I tell you may 12:29 want to put our hands in there, 12:30 it's up to you, but I, I, yeah, 12:32 I prefer to use the spoon first, 12:33 and then okay, I'll use a little water, okay, 12:45 up using all of it. Would you like for 12:47 me to pour more? Yes, add the rest of it, 12:50 I guess you end up using all, 12:51 just some times it varies you know, 12:54 alright very good. Now, I'm going to get 12:58 my hands all in there. Now, I get during today. 13:01 Alright, let me going to just. Oh! It's, okay. 13:05 Well, it's good to get dirty. 13:06 Its fun, what I like about gluten flour it 13:08 hardly sticks to your hand like that you know, 13:11 we just want to make sure that 13:12 it's all in there. 13:14 Now, gluten flour is mostly protein and it's, 13:20 but however it's not a complete protein. 13:22 Oh! It just not, it's not, it's lacking in lyzyme, 13:26 so once you combine this within the other 13:28 food like legume, yes, be sure to have. 13:32 Okay, that's the basic idea, okay. 13:35 You needing it like bread kind of. 13:37 Ideally it will be great, if you can set this 13:40 recipe aside, and let it sit, 13:42 and let it sit for, you can even let 13:45 it sit over night, it's up to you, 13:46 but you know, if you know we 13:47 don't have time for that today, 13:50 so, okay so once the dough is made and 13:53 you'll let it rest for sometime. 13:56 Even if it's just 10 minutes, okay, 13:57 even if its just for ten minute. 13:58 Okay let it rest for 10 minutes. 14:00 And so, I eventually do what with that? 14:02 Well, we're going to use our crock pot okay. 14:05 Okay, so in my crock pot I have 4 cups of water, 14:08 okay. And then we're going to add to the water 14:10 4 tablespoons of chicken style seasoning, 14:14 okay, that's our broth. Go ahead and add it? 14:16 Yes, you can go ahead and add it and make 14:17 sure it's dissolve; you can use the 14:19 spoon and some spoon there, okay, 14:21 and then this is simple, isn't it very simple? 14:27 Yeah, okay, okay, it's already dissolved, 14:30 and we're going to put this in the water. 14:31 And that's it. And I like it, wow! 14:34 I like to mash it down, okay. 14:36 I don't like picking out, no picking toms, 14:38 no picking, okay, and you can allow it to. 14:45 So, we turn it on high-low, how long? 14:47 I'm going to tell you, okay. 14:48 Low, you put it, and you cover it, 14:50 put it on low for six hours, 14:52 for six hours, six hours, okay. So, 14:54 this is a great mom's recipe because here 14:56 again you can put it on while you got to sleep. 14:58 That's right, tomorrow morning you have a meal, 15:01 okay, that's right. The crock pot is 15:02 my friend; I love the 15:04 crock pot, okay. And so, 15:05 you just cover and you allow it to cook for 15:08 six hours and they can cook longer, 15:10 it's just to me the six hours, 15:11 it taste really nice, it's very meat 15:15 like flavor. I've a friend 15:17 in the Bahamas, yes you know 15:18 she says, this is seasoned flour. 15:22 Seasoned flour, and she, she says, 15:24 what are we cooking? I said, I don't know, 15:27 but you may as well cook some of that 15:28 seasoned flour, you always talk about. 15:30 And she makes this every Sabbath for her, really, 15:33 yes every Sabbath and they come there 15:34 and they said, wow! This is amazing. 15:36 What did you put in there? Gluten flour, oh! Yeah. 15:38 And they came out that meat, 15:39 so you cook it for six hours and then 15:41 when I take it out. I like to slice it up 15:43 and I fry a little bit just brown a little on, 15:45 okay, in, you know into skate. 15:47 Like, like steak, exactly like steak or you know 15:50 that kind of thing, and it's really delicious. 15:52 My family totally enjoys this roast. 15:55 This is so fast you know, because sometimes we 15:56 have the way I used to do it was with 15:59 the open part. You've to boil it, 16:01 you've to watched the pot, okay, 16:02 because it was gonna over flow, 16:04 but this way you can just prepare it at night, 16:06 go to bed and it will be ready for you 16:08 in the morning. That's right, that's right. 16:10 You know, if we have time to say, 16:12 this same recipe, yeah, 16:13 you can take the same recipe, 16:14 make small patties, okay, get a pot 16:17 use your steam basket, wrap in foil and you 16:21 can have patties. Oh! Well or sausages, 16:24 15 minutes of steaming, that's all. Oh! Wow. 16:26 On top of the stove. Amazing, you know, 16:28 so much that we can do at home just a matter 16:30 of time I know, exactly for a many people. 16:32 And people like you to give us some good ideas, 16:34 so we can put them into practice at home. 16:37 Yes, yes. How about if we go to the next recipe? 16:39 Sure, are you ready? Yes, are you guys ready. 16:42 Well, get ready. Our next recipe is, 16:44 Tofu Cheese Cake. Like I said, 16:47 every meal ends on a sweet note. So, we have: 17:25 Okay, Marlene let's make this delicious 17:27 cheese cake, yes, I love cheese cake. 17:29 Oh! You do, and that was one 17:30 of my favorite desserts, when I became vegan, 17:32 I'm like how am I going to replace cheese cake. 17:34 Exactly, I don't know if we can ever replace 17:35 cheese cake, but we're gonna try. 17:36 Okay, but this is really good. I, I like it. 17:39 I like it hot; I don't like it cold, really. 17:42 Yeah, I preferred right out of the oven; 17:44 just it is really good to me that way. 17:47 But this recipe is easy, okay. 17:49 I think all recipes are basically easy for me, 17:52 it's just dump, blend, go, okay, that's right, 17:55 that's what we're doing. So, 17:56 we're gonna dumped, so we're blending again. 17:58 So, you need a blender at home, 18:00 if you don't have one then you're gonna have 18:02 to purchase one, okay. Yes, 18:03 so we're putting our honey and that's a lot 18:06 of honey, honey. Well, 18:08 tofu doesn't have any flavor either, 18:10 no taste; it's a most versatile 18:12 food in the world, yes, because it takes 18:13 whatever flavor you choose to add to it, 18:15 that's why I like most about it, 18:17 you know, that's a vanilla, 18:19 that's a great plus. So, we have our vanilla, 18:22 we've our oil, and putting our 18:25 lemon juice, the lemon juice. 18:27 The lemon juice is a must; it really helps to cut 18:31 the taste of the tofu. We add our 18:33 turbinado sugar, we add our egg 18:37 which is our flour, flour, no cholesterol here, 18:40 it's a cholesterol free kitchen. 18:41 What a blessing? Praise God, 18:43 and of course we've a little pinch of salt 18:46 because the salt brings out the flavor, 18:47 that's right. And then you 18:48 can blend it and add your tofu, 18:50 if you chose. Okay, so easy. Let's blend it. 18:53 And you can add whatever type of 18:54 topping you want, that's good. 19:09 Okay, then you can add your tofu. 19:10 Now, this is silken, Mori-Nu Silken Tofu, yes. 19:14 There are different types of tofu I think 19:15 we all know that, but this one you 19:18 can purchase; I guess at 19:19 any of the health food stores. 19:21 And it's you can use to firm, 19:24 you can use to soft; it does not matter, okay. 19:27 This firm extra firm is soft because it doesn't 19:29 make a difference. Whatever you have 19:30 in the refrigerator? Whatever you have, okay, 19:31 you will make a trip to those store just for. 19:33 No, no, okay, but it's a silken style 19:36 that's important, you don't want to 19:38 use the curby, the one that's 19:40 very scrambled, the water based. 19:41 Yes, okay, here we go. 20:17 That's creamy to me, there you go. 20:19 And then you simply pour into your graham 20:22 cracker crust or if you want to make 20:23 your own crust, it's up to you, 20:25 you know, we want to 20:27 just make it easy for everyone as 20:29 far as possible. Okay, so go ahead and put. 20:32 You can check it to make sure it's nice 20:33 and smooth, but I think 20:34 it looks pretty good to me. 20:35 Oh! Yeah, it is, look at it. 20:37 And, it's, looks like baby food you know, 20:39 you can eat it just like that if you want. 20:41 Oh! It's very tempting right now. 20:42 You can just make a nice parfait out 20:45 of that you know, add your fruit and 20:46 your granola, yes but thus 20:48 further you know, we got to bake it. 20:49 You're gonna bake it to them. 20:50 Okay, we'll make the cheese. 20:51 We did add some flour; we don't want to 20:52 eat the flour raw. Okay, so go ahead and pour, 20:54 you can pour it in, alright, 20:57 and you're going to bake this for about 20:59 45 minutes at 350 degrees. 21:03 Okay, I think it seems like everything 21:05 at 350 degrees. How do you come 21:07 up with these recipes? You know trial and error, 21:12 I be honest now, oh! I'm so glad 21:13 you said that. When I first did 21:15 this cheese cake, yeah, I didn't eat 21:17 it at all; I told my husband 21:19 you're the guinea pig. I said, go ahead 21:21 and try it and let me know. 21:22 And he said, you've to try it first, 21:25 and I won't try it. So, really, 21:27 they ate it, my children and 21:29 my husband they enjoyed it, 21:31 and I never got any of the first one. 21:33 And then I made the second one and I did 21:35 the same thing with my macaroni too, 21:36 I didn't try any thing for like a week or two, 21:39 I said no, I don't think I 21:40 want to try it and I'm serious. 21:42 As I said, no. Wow! I'm not the one 21:44 who want to try things. 21:45 Okay, I'm really shy of trying things, yes. 21:47 You know, so I, I made them take it and eat it. 21:50 And he says, I like it hot. 21:52 And I like it hot too, I don't like cold. 21:54 You took his recommendation. 21:55 Yes, and so we can bake that and it get 21:57 nice and brown. Okay, so then 21:59 we're going to do our topping. 22:00 Okay, now do I bake this first? 22:02 Yes, of course, okay, leave by all means, 22:04 let's take it away. Okay, so bake it 22:07 at 350 for how long? 22:09 350 degrees for 45 minutes, 22:11 45 minutes, 45 minutes. 22:13 Well, that's been, and then I allow it to cool a 22:15 little before adding the topping. 22:16 Okay, okay. So, you just to 22:18 save confusion, let's move it away. 22:20 Okay, alright. Pretend it's not there, 22:22 okay. Alright, so then our topping, 22:25 yes, here again is your choice. 22:27 I hope I'm turning it right. 22:28 Yes, its right, I want to tight. 22:30 Okay, there again it's your choices to what 22:32 toping you want, okay. I like pineapple, 22:35 I love crushed pineapple, so I'm gonna add a 22:37 little more pineapple juice, 22:39 yes. Okay, okay and then I'm going to 22:43 add my cornstarch. Okay, I hope that we 22:46 get it all dissolved in there, okay, 22:49 before it lumps up. Okay, 22:54 look at that the cornstarch is 22:56 a good thickener, a good basic ingredient. 22:59 And we almost got that in there. 23:00 Oh! I'm sorry. You can use cornstarch, 23:02 you can also use, there we go. 23:06 Egg powder you can use. 23:11 Well, I think that cornstarch is very 23:12 inexpensive and, very inexpensive, 23:15 this clear gel. There is a lot of 23:17 things that will be in the market. 23:18 Okay, okay. So, we're gonna. 23:19 Well, it's easy to find you know, 23:21 I like things that are easy to find. 23:23 I don't like to send people you know 23:25 people to call him hunt. 23:27 Yeah, they come on and know, 23:29 yeah send them on a treasure hunt. 23:30 Yes, no I like you to be able to go into 23:32 the food store, and say you know 23:33 something I can shop here, right, because there 23:36 are things that you can purchase there that 23:37 are basically okay. Okay, alright. You want, 23:39 what's healthy for your family, 23:40 that's true, but you also want to be a good time, 23:44 okay, manager. Okay, okay so then 23:49 once this comes to a boil then I add my 23:51 crushed pineapple. Okay, okay, 23:53 so we're gonna just, go ahead and pour it in, 23:55 pour it in, and this gets 23:58 nice and thick. Oh! Yeah, looks good. 24:02 And you don't need added sugar because the 24:03 crushed pineapple comes already sweetened as 24:05 you know whatever you want. 24:07 It's better come to a boil, 24:08 it's really delicious. And of course you'll 24:10 constantly stir it because if you don't then you 24:12 get little lumps in there, alright. Okay, 24:15 so once I already bake my cheese cake, 24:17 it's already cool for about 30 minutes, 24:20 right? Yes, and then I make sure that the 24:22 topping is cold, yes, right and that's when I, 24:26 make sure the pie is cool, okay, 24:28 and then you want the topping to be cool too. 24:29 Alright, yeah you don't want it to be hot. 24:31 Okay, very good, as it will sweat. 24:34 Well, very good. And then you can 24:36 eat it warm, room temperature or 24:38 you can eat it cold, it's up to you. 24:39 I have a question for you too, 24:40 is this in your cookbook? Yes, it is. It is? 24:42 Yes, most definitely. Oh! Wonderful, 24:44 I'm sure there are lot of sweet recipes 24:46 in your cook book. Yes, because I used 24:48 to be a sweet tooth person. 24:50 Oh! You did, oh confession time. 24:53 Yes, I had, I had a problem, 24:54 I loved sugar. Really? Yes, okay, 24:56 I think I was addicted to sugar. 24:57 Oh! Then. And so, 24:59 I really thought every meal really should end 25:01 on a sweet note, and then I gave it up, 25:03 and then I went back on it, 25:04 then I gave it up, and now I'm at a point 25:06 where I can have a little and I'm okay. 25:07 Why didn't you give it up? 25:08 Weight issues, you know, 25:10 I used to be 220 pounds, and wore size 20 25:12 and I just needed to make some adjustments. 25:15 You used to weigh 220 pounds. 25:17 Yes, 220 pounds, wore size 22, 25:21 I'm being honest that's the truth. 25:22 And I just know, I knew I had to make 25:25 some changes, so that was one that 25:27 I got rid of it. Wow! But I can have 25:29 a little now and I'm okay. Hat's off to you, 25:31 what a woman, yes. You're right I just 25:34 knew that God wanted my body to be healthy, 25:36 Amen. And He wanted me to just make 25:38 some adjustment. Well, I still have that hope. 25:41 There is hope sister, there is hope, 25:43 of course, yes you know it all. 25:46 He, He just wants us to live a long healthy life, 25:50 Amen. And that one of my favorite texts it says 25:54 that I wish above all things that you 25:56 may prosper and be in good health I add 25:58 even as your soul prospers. 26:00 Amen, that's right. So, we must claim those 26:02 promises found in the word of God. 26:04 That's right. Well, thank you so much for 26:06 sharing that and we're gonna get to 26:08 know you more as time goes by and you tape 26:10 other programs. So, praise the Lord 26:12 He is brought you thus far. 26:13 Thank you, Amen, Amen. 26:15 Well, all to His glory, Amen. That's right, 26:18 oh! This smells good. I think you need to mix 26:20 this a little bit, but I think in the 26:22 mean time we should take our little break. 26:24 What do you think? Sure, okay. 26:26 Well, friends we will be right back standby. |
Revised 2014-12-17