Participants: Holmes Sisters
Series Code: TDY
Program Code: TDY013124A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:05 Welcome. Welcome. 01:07 Welcome. Welcome. 01:11 Hello friends and welcome to another 01:13 3ABN today cooking program. 01:15 I'm Jill Morikone and with me 01:18 are some wonderful sisters, the Holmes Sisters. 01:20 Hi, and I'm Jane. And-- 01:23 Kimberly. I'm Taisha. 01:25 And we had them here before. 01:27 We had such fun in the kitchen, 01:29 the food was fabulous, the presentation was wonderful 01:32 that we said we have to have them back again 01:34 just so we can have fun and enjoy good fun in the Lord. 01:37 And we thank you. So good to be back. 01:39 So good to be back. 01:41 May be our friends at home never caught the program. 01:43 You all were on before so tell us just a little bit, 01:45 we will start with Kim, you are the oldest. 01:48 Not that you wanted everybody to know it. 01:52 Well, I'm Kimberly Holmes-James 01:56 and I currently live in Connecticut with my family, 01:58 my husband Terrance James and my wonderful son John John 02:02 and my new born Joshua. 02:04 He is five months old today and I'm very excited. 02:07 Such a boy, and he is so cute. 02:10 Now, I have met John John and he is wonderful 02:11 but I haven't met Joshua so I'm looking forward to that. 02:15 I will get to meet Joshua, oh, that's wonderful. 02:17 And then Tai, tell us about you. 02:19 I'm Taisha Holmes-Bulgin 02:20 and I currently reside in Berrien Springs, Michigan. 02:24 And I reside with my husband Orville 02:27 and I have wonderful children Sara who is nine 02:30 and Samuel who just turned four yesterday. 02:36 Okay. Lot of celebrations here. 02:38 Absolutely, that's wonderful. 02:41 And Jane, what about you? 02:42 Well, my name is Janeth Holmes-Alfred 02:45 and I'm married to Jude Alfred. 02:46 I live in West Town, New York. 02:48 We have two children Justin and Juliana 02:51 and they keep me very busy in the kitchen. 02:55 We have a great time at home. And we're happy to be here. 02:58 Amen, that's wonderful. Yes, yes. 03:00 And they are good cooks 03:02 and on top of being wonderful women 03:04 who love Jesus and want to share Jesus and you all singers. 03:07 We know this from the open. 03:08 And they were so kind to let Jill sing a little bit. 03:10 Oh, Jill, we love you. Oh, sister. 03:16 So tell me how long have you all been singing together. 03:19 Oh, about eight. Forever ever. 03:22 Like six. Yeah, from very, very, young. 03:24 Oh, wow. 03:26 We started it--we started in worship at parent's niece. 03:30 My parents would say okay, it's worship time 03:33 and it's time to sing. Grab your mikes. 03:34 We got our mike. Mike is a spoon. 03:36 Yes, with a spoon and yes, Jesus loves me. 03:40 We started with that and-- Amen. 03:42 It grew from there really. 03:43 Amen, that's wonderful 03:45 and you all have been cooking since. 03:46 Oh, yeah, we have been in the kitchen 03:47 also as well as singing. 03:49 My mom would give us a week to prepare recipes 03:51 and we would have a list of things for her to go 03:54 and buy and we would each take an entree of breakfast 03:58 and we would prepare the recipes 03:59 and we learned from a very young age. 04:01 Wow, see you had a whole week. 04:03 And to cook from scratch. 04:04 Right, we had to prepare a menu and it was very exciting 04:07 but we were children and we were able to create 04:11 our own menu and then down to kitchen and-- 04:14 And our favorite time were the holidays, you know, 04:16 we just get very creative and make a table 04:20 and set the table and just fellowship together. 04:21 Oh, that's wonderful and we are doing 04:23 holiday food here today, so we are excited. 04:25 We are very excited. 04:27 We're gonna do holiday food and holiday eats. 04:29 Holiday eats. 04:31 Are you ready for holiday eats? I am, my tummy is ready. 04:34 Let's look at what we are making here today. 04:39 For the Delicious Stuffed Red Peppers. 04:40 Look at that. 04:42 Oh, looks great with the melted cheese on top. 04:44 Wow, that looks really delicious. 04:45 It does. I'm ready to eat. 04:49 And then Taisha, we're having? 04:51 Easy holiday, Easy Vege Chickette Salad, 04:54 it is delicious and it is nutritious. 04:56 I love the presentation with the tomatoes out there, 04:58 it's really pretty, very nice. 05:01 Kimmy's Holiday Pinwheels. 05:04 Kid friendly and a great appetizer. 05:07 Oh, yeah, yummy. 05:09 And the fruit and toasted almond holiday stuffing. 05:12 Oh, perfect for the time. That's right. 05:14 Oh, yeah, I love that. 05:16 And meatballs. Yes. 05:18 Who doesn't love meatballs? 05:20 Vegan meatballs with delicious cream creamy basil pesto sauce. 05:25 I love pesto. 05:27 And we just love kale, kale everything 05:30 and we have a rich kale pesto sauce 05:32 and we will talk more about that later. 05:34 Ooh, yummy. It sounds good. 05:37 I'm ready, I'm ready. I'm ready. 05:39 Jane is gonna show us how to do the first recipe 05:41 the stuffed peppers, but first we need to read the recipe. 05:44 So let's read that recipe 05:46 for the stuffed delicious stuffed peppers. 05:48 Would you like to read that, Tai? Sure. 06:26 That sounds good. That sounds delicious. 06:28 Now let's get busy. That sounds really good. 06:29 Let's all get started. Okay. 06:32 So we are going to now-- we have raw potatoes here 06:35 that are boiling and we are gonna take our potatoes 06:38 and just put them if you can for me, Tai. 06:40 Sure. Just watch the steam. 06:41 We are going to strain them a little bit. 06:43 So you already peeled and chopped them? 06:44 They are ready peeled, they are chopped 06:47 and we bought the potatoes and then we are just going through-- 06:50 while the potatoes are straining. 06:52 We will cut up some-- some peppers here 06:55 and we will wait for them to-- Yeah, very nice. 06:57 So we have some peppers over here 06:59 and we are going to use these peppers. 07:02 I love peppers. To stuff the potato. 07:04 We can just slice them in half. 07:05 Slice them in half. 07:08 We need to take off the seeds, 07:09 clean it up a little bit and then our potatoes are back. 07:16 Okay, so we clean up the seed and set them to the side. 07:20 Okay, so we have our potatoes here 07:22 they are ready boiled for us waiting. 07:24 And we will just add our seasonings for mashed potatoes, 07:26 so we have some fresh garlic. 07:28 Oh, yes. Fresh garlic. 07:30 Nice, we get that in here. 07:32 Keep that all the way. 07:33 That's right. 07:35 And we will add some thyme. 07:38 I like thyme. 07:40 And some chicken style seasoning 07:42 and we have some vege parmesan cheese. 07:46 That will make it nice. 07:48 That sounds good and now we have some milk. 07:50 Now, you took buttermilk, how did you make buttermilk? 07:52 We made a buttermilk. 07:53 Well, this is just soy and sweetened soymilk 07:55 and we add may be two teaspoons of lemon juice 07:59 and you let it sit for little bit 08:02 and it just curdles right up. 08:03 Just trying to make some buttermilk, yeah. 08:04 Okay, nice. 08:06 So we will put that to the side. 08:07 So I got it here. 08:09 And the salt is just a season 08:10 so you can just sprinkle a little for your taste lightly. 08:13 Salt is needed and then we will add some sour cream. 08:18 Makes it nice and creamy. 08:19 Nice and creamy. 08:21 Brings all the flavors together. 08:22 Absolutely. 08:23 Did you, did you cook your potatoes in salt, Jane? 08:26 No, I did not. Okay. 08:27 I did not, I just add the salt after in the mixture. 08:30 I try to not put as much salt and then we just start to mash. 08:35 We mash the potatoes, mash everything together. 08:39 Very good. 08:40 What kind of texture are we aiming for? 08:42 Well, it depends. 08:44 I like the potatoes to be a little stiff not too runny. 08:49 So you can control that just by the amount of liquid 08:52 that you add in there. 08:54 Okay. Absolutely. 08:55 Yeah, so we just mash in-- 08:56 I love putting the buttermilk in. 08:58 Get a nice creamy texture. 08:59 Yeah. 09:00 Gives it a nice creamy texture. 09:03 And it's such an easy recipe. 09:04 Very easy. 09:05 Potatoes and it's so different 09:07 because we use the stuffing peppers with like veggie burgers 09:10 and rice and it just brings you-- 09:12 I was just gonna say rice. 09:13 It brings different twists to it 09:14 to stuff it with potatoes and it's delicious. 09:17 And you know peppers are high in vitamin A, C 09:19 and very good for the skin. 09:21 I heard is this true? 09:23 I heard that peppers have more vitamin C than in an orange. 09:25 Yes, and the different colors, 09:28 when you eat with your eyes 09:30 and you see food that have best colors. 09:31 Right, it just burst and you just have beta-carotene 09:35 and all the different things, it's good for the body so. 09:37 And we all love mashed potatoes with the holidays. 09:40 Oh, yeah. That's right. 09:41 So we've comforting food. 09:42 If we can just pop them into some nicely colored peppers 09:46 and it will just look really pretty on the table. 09:48 So I invite everyone to help me stuff. 09:50 Let's just-- You mean we have to work? 09:52 That's right, that's right. 09:53 Get our spoons and let's get to work 09:55 and just stuff some peppers. 09:56 Just moving here so you guys can reach too. 09:58 How is that? Okay, we will put it here. 09:59 I will take the red one. 10:00 Okay, so we just sliced them in half. 10:02 Who need spoons? 10:04 Thank you. Thank you. 10:06 So we just--do we stuff them and mound them inside or just-- 10:10 Yeah, we just put them in and we mound them high 10:13 and then we are gonna garish them with the, 10:16 we have some Mozzarella Daiya cheese 10:18 which is a vegan cheese and it melts, which is really nice. 10:21 Nice. 10:22 But are we limited to Daiya? 10:25 Oh, no you can get creative. 10:26 You can make your own cheese if you like. 10:29 You can use your favorite, 10:30 whatever your favorite cheese is 10:32 and you just top it 10:33 and you actually just kind of sprinkle it on top. 10:37 Nice. And let it melt very nicely. 10:39 And look at the colors. Beautiful. 10:40 That's so pretty. Then you can add paprika. 10:43 Paprika on it and just give a nice pop to contrast with the-- 10:47 by the potato and so we have it. 10:49 You put the cheese on top. 10:51 Sprinkle some cheese. I love that. 10:53 That is very nice. 10:56 Now, what's a memory 10:58 that you all have of a holiday traditionally, 11:00 you always did during the holidays? 11:01 Oh, wow, well, we all play instruments. 11:04 I play the violin, Jane plays her flute, 11:07 and Kim plays the piano 11:09 and I remember when we were young around the holidays 11:12 our mom would take us downtown with our instruments 11:15 and we would play as people were coming in and out 11:18 of the department stores in New York. 11:20 We grew up in New York and so we would go by, 11:22 we go may season, we would play holiday songs. 11:26 Carols. 11:28 Holiday Christmas carols and we just-- 11:29 That was a lot of fun. It really was fun. 11:32 And then we go shopping after. 11:34 That's the best. There you go. 11:36 Girl power, that's right. 11:39 But that's wonderful, because that's the way to witness. 11:41 Oh, right and it was. 11:43 You know, they are reaching out to people, 11:44 you are witnessing to them 11:46 and holiday time is a good time people are thinking of Jesus. 11:48 That's right, that's right. 11:50 That's a perfect time to reach out. 11:51 And they are very open 11:52 and to receive you know the music and the joy. 11:54 So it's a really good time. Amen. 11:56 What do we bake this at? 11:57 Well, we just bake it at 350 11:59 and you just allow the cheese to melt. 12:01 You know, you keep an eye in for about 30 minutes 12:03 until the cheese melts. 12:04 Some people like to let it the pepper get really soft 12:09 but I like mines to be a little crisp. 12:11 So you just keep an eye on it after 30 minutes 12:13 and make sure the cheese is melted and there you go. 12:16 Oh, it's wonderful. Voila. 12:17 There you have it. It's all done over here. 12:19 It looks beautiful, I love that. 12:21 Very delicious. 12:22 And it makes a great centerpiece as well with all the colors. 12:24 Oh, yeah. 12:26 You can garnish it with parsley and paprika whatever-- 12:30 It's beautiful. 12:31 And we have forks here we are not gonna dig into that 12:34 because we need it for the final product 12:35 but we all got to try at least 12:37 what this taste like here apparently. 12:38 Okay. Okay. Dig in. 12:40 Dig in. Okay. 12:45 There you go. 12:46 Mmm. 12:49 Good. 12:51 Mmm, this is delicious, and that I taste the garlic, very good. 12:56 That's fabulous. Oh, yeah. 12:57 Now, you can join us. That's right. 13:00 And you can have some too. 13:01 Try at home. It's very simple. 13:04 And let us know how you liked it. 13:05 Please do on our Facebook page. 13:07 Yeah, what is your Facebook page? 13:08 And then we will go to the next recipe. 13:09 What's your Facebook? 13:11 Our Facebook page is theholmessisters@facebook.com 13:15 Our email is also theholmessisters@gmail.com 13:20 Okay, perfect theholmessisters@gmail.com 13:24 theholmessisters @facebook.com 13:26 and they want to hear from you. 13:27 Yes we do. 13:28 What do you think of the recipes 13:30 and feedback and all kind of stuff. 13:31 So that's great. 13:32 Let's go and read our next recipe. 13:34 Yeah, sounds very good. 13:35 Would you like to read that here, Kim? 13:38 T's Holiday Easy Vege Chickette salad. 14:28 That sounds yummy. Yummy, it is. 14:31 Who doesn't love chicken salad? 14:33 Yes. 14:34 And we are just so privileged 14:35 to be able to introduce this to every one 14:37 because this is actually a product that we are part of, 14:40 this product is a soy product, 14:42 it's called So soya veggie chicken. 14:45 Okay. Okay. 14:47 And we are gonna use it for our chicken salad today so-- 14:48 So tell me what So soya, what's it's made of, what's it? 14:51 It's made from organic soybeans 14:54 and just soybeans, just soybeans. 14:57 So there's no gluten, there is no-- 14:58 No gluten, its gluten free. 15:00 It's GMO free, trans-fat free. 15:04 It's an excellent source of protein and it is delicious. 15:08 Now on the program we have used soy curls before 15:11 and I know some of our viewers at home 15:12 that they enjoy using soy curls. 15:13 What would be the difference between So Soya and soy curls? 15:16 So Soya and soy curls, 15:18 the soy curls have a longer texture 15:20 and this one is if you could just show them 15:22 the texture of this one, it's just round. 15:23 Yeah pull some out and just hold it there. 15:25 I mean they'll get the shot. 15:27 Oh yeah, I see that. And we also have-- 15:29 The other one is longer. Yeah, it's longer. 15:31 So with this one you can dice it 15:32 as we have with the chicken salad 15:34 or you can take this one 15:35 and you can stir fry it or you can put it in wraps, 15:39 however you want to do it just do. 15:40 And we also have another one that is a veggie burger. 15:44 But it's the same thing, it's soybeans. 15:48 Oh, I love that. 15:49 And it takes the flavor of whatever. 15:50 Anything you give it. Like tofu or the soy curls. 15:53 Yes, very good. Right, okay. 15:54 So you season it as you wish. 15:56 I love that very nice. 15:57 So we are using these today. 15:59 So we are using soy curls today. 16:00 Now, where can we, where can we find So Soya? 16:03 You can find So Soya in-- Online. 16:05 You can find it online on our website. 16:06 Yes. 16:08 You can also find it in ABC book stores 16:11 and you can also find it in some supermarkets 16:13 but if you are looking for it, 16:15 you can get in contact with us 16:16 and we definitely let you know where you can go. 16:18 That's wonderful. Good, okay. 16:19 I'm anxious to try it. 16:20 All right, so, Jane, can you just pop in. 16:22 Okay. This is soy recipe. 16:24 Pour them in some boiling water. 16:26 Yeah, so basically you have the water going 16:27 and it's boiling and you just pop it into the water 16:29 and it takes 15 minutes until it's nice and tender and-- 16:32 So you don't re-hydrate it with any seasoning. 16:35 It's just with water and then you add seasoning later. 16:37 Well, you can, it's just an option. 16:38 What we are gonna do is 16:40 we are gonna put two tablespoons of chicken style seasoning 16:41 and then the rolling, boiling water. 16:43 Thank you, Jane. 16:44 And that is going to boil here for 15 minutes. 16:48 Okay. 16:49 And then once you are done, 16:51 you just put it in a food processor 16:52 and what I have done is I pulsate to a nice texture and-- 16:55 I see that's very nice. 16:56 Yeah, what we will do is we will place it in our bowl. 16:58 So this is a very simple recipe that we like to make 17:01 because you know for the holidays 17:03 sometimes you might have people over unexpected or expected 17:07 and it's just something that's wonderful, it's fun, 17:09 it's colorful and it's delicious. 17:12 Oh, yeah, it's wonderful. 17:14 Okay, so, you want to get it. 17:15 You want to try it, it's good. 17:17 All right so, we have pulsate up already 17:19 and what we are gonna do 17:21 is you can add this in any--any arrangement. 17:22 You throw in your apples, you can throw in your gala apples. 17:26 Some fresh chopped apples. Fresh chopped apples. 17:28 What I'm gonna do while Kim is putting our fresh dill. 17:31 I love dill, I love fresh dill. 17:33 And we always have to have cilantro. 17:36 Cilantro, that's the Spanish texture. 17:38 Now because you're mom, right? That's right. 17:40 Mother from Guatemala. 17:43 Guatemala. 17:46 Yes, so we love to add, 17:48 you know, cilantro in almost every thing that we make 17:51 so we're just gonna coarsely just chop our-- 17:53 Okay, I see that. 17:54 Yeah, so we're going to just throw this in. 17:56 Cashews. Cashews. 17:58 And these are salted. 17:59 They were roasted and salted. These are roasted and salted. 18:00 But if you don't like, you can use the-- 18:03 you can use the unsalted as well. 18:04 And then we have our celery coming. 18:06 Celery, scallions, red peppers, green peppers. 18:09 Look at the colors. Red onions. 18:12 Merging together. It's beautiful. 18:13 And then red grapes. 18:15 Just throw them here-- So you cut them in half? 18:18 Cut them in half, yup, red grapes. 18:20 And then we add a little chicken style seasoning on top. 18:22 Oh, okay. 18:23 You know, just to give it a burst. 18:25 Yeah. It's nice. 18:27 And then what we do is we tap it off with vegenaise 18:31 and we marry all the flavors and you have a wonderful salad. 18:37 It's very simple, very easy. 18:40 That's wonderful. No fuss. 18:42 I love that. That's perfect. 18:43 Now do you ladies because Tai just shared with us 18:45 a memory that she has at Thanksgiving 18:47 or a holiday tradition. 18:49 You ladies have any memories of a holiday tradition. 18:52 Well, I have my favorite holiday is New Year's 18:56 and my memory of New Year's 18:58 is just we would gather around in pajamas 19:01 and we never really celebrated Christmas 19:04 with opening of gifts 19:06 we waited until New Year's, New Year's Eve. 19:08 So we would just-- we just gather around in our PJ's 19:12 and we would just sing songs and play our instruments 19:16 and then we were all excited and anxious 19:19 because we had our gifts wrapped 19:20 and we are like oh, we can't wait until midnight. 19:22 And we would stay up all night until it was time 19:24 and my mom had a traditional meal that she would make-- 19:27 she would always make tamales. 19:29 Oh, yeah, tamales. We love tamales. 19:30 And we would have tamales with some bun and some hot carob. 19:35 Oh, what a memory. Absolutely. 19:37 And we would stay up all night making. 19:39 That was a one time 19:40 we were allowed to stay up till midnight. 19:42 All night. 19:43 That was the only time around New Year's. 19:45 And then we would jump and scream Happy New Year. 19:48 Yeah, it was, it was a great time. 19:51 So that was a fun. 19:52 We look forward to that. Amen. 19:54 Yeah, we try to carry it on with our kids. 19:57 Oh, I love that, that's beautiful. 20:00 So, now we are all mixed and we are ready to go 20:02 and look it how beautiful and graceful that is. 20:05 Flavors and colors coming together. 20:06 So then you would marinate it how long? 20:08 You can eat it right away, or you can just place it 20:10 in your fridge and just marinate it for about 20 minutes. 20:13 Okay. And the flavors that-- 20:14 You know, it's just like anything 20:16 the longer it sits, the better it is. 20:18 That's right. Yeah. 20:20 We have some here, I'm gonna grab. 20:22 Yeah. Okay. 20:24 You all know we always have to taste it. 20:26 Always have to see if this is okay. 20:28 Yes, we can. All right, it's time. 20:31 Amen. Okay. 20:33 There you go, we each have our own dish. 20:34 Okay. Thank you. 20:36 I love that. Yummy. 20:39 Try to get every piece in there so you don't miss anything. 20:42 And then we gonna have all the different flavors. 20:43 All right, here we go. Ready. 20:44 Cashews. Mmm. 20:47 Mmm. Mmm. 20:49 Good. Mmm. 20:51 Mmm. Mmm. 20:52 Mmm. Mmm. 20:54 What do you think? Good. 20:56 This is delicious. I love it. 20:57 I love it. It's creamy 20:59 You must try this. It's flavorful. 21:01 Just the right amount of seasoning, I love the dill. 21:03 I like dill anyway. 21:04 I mean dill is one of my favorite things. 21:06 So I love this. This is fabulous. 21:08 I can have this another time other than holiday time. 21:11 Don't you think so? Oh, absolutely. 21:12 Oh, yeah, certainly. Anytime. 21:14 And it's so simple and quick and easy to make 21:17 and you can also place it on bread. 21:20 You can toast a bread and you can just place it. 21:22 You could just eat it right off the bowl. 21:24 Sometimes it might not make it to the table 21:26 but it's absolutely. Yeah, that's what I'm saying. 21:29 But here we have it. 21:31 That's right, we have this one all finished. 21:32 It's beautiful. 21:34 I love it all tomatoes, the presentation. 21:36 Yeah, the colors. Nice centerpiece for the table. 21:39 Delicious and everyone can kind of dip in and just. 21:41 Yummy. Yummy. 21:42 Have a wonderful treat. Let's go to our next recipe. 21:46 We are going to make Kimmy's Holiday Pinwheels. 21:50 Jane, would you read the recipe for us? 22:27 Yummy. That sounds delicious. 22:29 Indeed it is. So, ladies, let's get started. 22:34 So we have our cream cheese here and we will put this in a bowl. 22:41 What I love about this recipe is it's a great crowd-pleaser. 22:46 It is. Children love it. 22:48 You can send it you know for lunch. 22:50 Make it for lunch for them. Oh, yeah. 22:52 You can use it as a great appetizer at your party. 22:54 Fresh dill. We are putting some dill. 22:56 Oh, I love fresh dill. 22:57 We are creating our ranch dressing 23:00 and our on ranch dressing. 23:03 Now you can buy your ranch dressing 23:04 if it's easier for you, that's fine. 23:06 The local version, salad version of the packet 23:09 but we are creating. 23:11 Here we have onion powder, garlic powder, 23:15 my favorite herbal seasoning, we have some basil here, 23:19 chicken style seasoning that we are putting 23:22 and we're just going to mix this up 23:23 a little bit, soften it up. 23:27 What is your favorite herbal seasoning? 23:28 Do you remember? 23:30 You just put it in, is it Chickette. 23:31 Spike. She loves spikes. 23:33 That's the flavoring. Everything is with spike. 23:36 With spike no salt. 23:38 I mean, they have the option of salt or no salt but-- 23:41 That's nice. Everything spike for comfort. 23:43 Now we are mixing this up and you can use a hand mixer 23:45 I'm sure that will be easier but right now 23:47 we're just using the power of our hand. 23:50 Righty and lefty. Okay. 23:52 Yeah. Okay. 23:56 That's coming together, softening up. 23:57 Oh, it is absolutely. That looks delicious. 23:59 This is becoming a smooth paste. 24:01 So, Tai, if you'd just add the red pepper 24:04 and it just gives it a nice pop of color. 24:06 Wow, beautiful. Throw it in. 24:09 I'm sure you can see that the camera is picking that up. 24:11 It's beautiful. And throw in the scallion. 24:15 Nice. 24:17 And it's a very easy recipe to make. 24:22 A quick go to-- I Like that. That is easy. 24:25 You could get your kids in the kitchen, 24:27 just, you know mix seasonings, mix it up together. 24:29 That's right. That's right. 24:30 John John loves to cook in the kitchen. 24:32 Actually all of our children 24:33 they love to cook in the kitchen. 24:34 They do. They do. 24:36 This is one recipe that is simple to do with our kids. 24:39 That's wonderful. 24:40 Okay, so now, it's all mixed up and we can see the color 24:43 and then it's a wonderful flavor here. 24:45 That's good. And we are going to take. 24:49 Now you have two different types of tortillas, 24:51 you got going on here. 24:52 Yes, we have, this is tomato based basil, tomato basil. 24:58 Sun-dried. Sun-dried tomatoes. 24:59 And then we have our spinach sun-dried tortilla. 25:03 And they get with the nice color. 25:05 Yes, so for the holidays we are all about color 25:09 and different flavors and things coming together. 25:12 So we are going to put the paste right here. 25:17 Oh, nice, okay. On the tortilla. 25:19 Spread it around. We'll spread it around. 25:21 So this is the base of our wrap. 25:22 We just spread it out kind in the centre of our wrap 25:26 and this is just gonna hold all of our fillings together. 25:29 Nice, yep. 25:31 Okay, so sometimes we make it 25:33 and you know you can make an assembly line 25:34 like one person puts the paste and the next person puts-- 25:37 That's right. See much. 25:39 There we go. You know, it's a lot of fun. 25:42 You can make it a lot of fun. That's great. 25:43 I love that. We, we-- 25:45 Oh, I'm sorry. Go ahead. 25:46 Now we just love to cook and just part of our family 25:48 tradition especially for the holidays. 25:49 It's cooking who doesn't love cooking around on the holidays. 25:52 Just come together. 25:53 So you come together in the kitchen. 25:55 It's the time to have the family in the kitchen. 25:56 Exactly. To work together. 25:57 And make it fun, enjoyable as well as delicious. 26:00 We are cooking thing together. 26:03 Okay, so now we will add some carrots. 26:06 Now, you shredded these? 26:07 We shredded our carrot 26:09 and we are just spreading it around. 26:12 All right. And we'll add some celery. 26:19 And I just melt it. There you go. 26:21 I would like to get into kitchen 26:22 and you know help a little, viola. 26:25 Here you go. Hey Jill, will you? 26:28 Sprinkle the olives, yes. Yay. 26:34 More, is that good? That's good. That's fine. 26:36 And then we will add some meat 26:38 and the last thing we'll add is the cheese. 26:39 Now, is this the So Soya? 26:41 Yes, this is the other one that we were telling you about 26:44 this is the veggie the vegetarian beef so Soya 26:47 and it comes with a seasoning packet that you can use. 26:50 It has turmeric and cumin but go ahead probably 26:52 you can also put your own seasoning. 26:55 So it's very versatile. Yeah. 26:58 Now, you know I like cheese, soy cheese, you can see. 27:01 I see. I see, Jill. 27:05 So, look at this. It's beautiful. 27:08 Yes, it is. And now we are just going to roll. 27:10 Make a tight roll. Nice. 27:14 Oh, it's really tight. 27:16 That's my problem I'll be rolling and-- 27:21 It wouldn't make it to the end of the roll. 27:23 And make sure it's nice and tight. 27:24 So we make sure it's nice and tight 27:26 and then we set it in the fridge 27:27 for about two hours wrapped in a plastic, 27:29 preferably plastic it's inside down. 27:32 And it's inside down here. 27:34 And this is what it will look like. 27:36 This is the product before its cut and we will cut this one. 27:42 We will cut this one, so we are gonna just all this transferred. 27:44 You want to cut here. Here you go. 27:46 Thank you, and we will take our knife 27:48 actually this is a easier side. 27:51 So we will cut the ends off. 27:56 Remember this is a pinwheel 27:58 and I guess you will see why in a few minutes. 28:01 Okay and we will just slice it. 28:06 Now you can slice it as thick as you want. 28:08 You can slice it as thin. 28:09 Usually about one inch holds up nice. 28:12 I can see that. It's beautiful. 28:13 And then you see all the colors right in the center. 28:17 I mean whatever you like to put in your wraps 28:19 and it's very simple and very easy. 28:21 You see the rolls and-- I do. 28:22 And you would impress your guests. 28:24 They think you had worked so hard. 28:27 Many hours in the kitchen. That's right. 28:29 And it took less than five minutes. 28:30 Now if you make this, does it ever 28:32 like fall apart like it won't hold. 28:34 Is the key in how tight you wrap it? 28:36 In how tight you wrap it. And also the base. 28:39 The base. Okay, we need that to hold. 28:40 Helps to hold it. It needs to be a thick paste. 28:43 Not yeah, creamy thick paste. Yeah. 28:45 In order to hold like a wrap. Right. 28:47 Now Jane, you have some--are you holding that on something there? 28:50 I'm holding on, I don't want to share. 28:52 Come on, Jane, share the goods. Look how good these look. 28:54 Let's go, Jill. 28:56 These look delicious, so it's a great finger food 28:59 and we can just take one. 29:00 So we can take one. We got to try. 29:03 Okay, here we go. 29:04 We have to try all the food to make sure it's okay. 29:07 Mmm. Mmm. 29:09 Mmm. Mmm. 29:10 Good. Delicious. 29:15 And it's crunchy. Nice and crunchy. 29:18 I love the cream cheese. 29:19 I love the flavor you put in your ranch seasoning. 29:23 That's fabulous. It really makes it. 29:25 And what's wonderful is you can create 29:28 your ranch seasoning right in your kitchen. 29:31 The seasons are right in the cupboard. 29:32 I love that. That's beautiful. 29:34 Okay, let's go to our next recipe. 29:37 Fruit and Toasted Almond Holiday stuffing 29:40 for that you need. 30:26 I love the stuffing ladies, 30:27 because it's got the fruit in it. 30:29 Yes. Oh, yeah. 30:30 Kim and I were just talking about that, 30:31 that's amazing. Yes. 30:33 Fruits and nuts, 30:34 it's almost like a sandwich mixed with veggies. 30:37 It's got but all the flavors just come together 30:40 and it's a nice savory delicious dish. 30:44 So we are gonna get started now. 30:45 And Jane, you are gonna put our red onions in 30:51 with our celery and you just dice it. 30:54 Yeah you dice it very thin and then you sauteed together. 30:58 I love the color of the onions I can see that, 31:00 that's very nice. 31:01 Yeah and then while simmering I just put this here 31:04 because I just want to show people that, 31:06 you know, a lot of times you can plan ahead 31:08 when you are making your meals you know. 31:10 And a great way that you can keep your bread nice and fresh, 31:13 nice tip for the kitchen, is to put in a Ziploc bag. 31:16 If you prepare the day before you can just put it in. 31:19 So what we are gonna do is, we are gonna put our bread. 31:21 Oh, yeah, it is nice and soft. 31:23 Nice and soft, you feel that right. 31:24 We are just gonna put in our bowl while this is sauteing. 31:27 You want to pull the bowl totally here? 31:29 Yeah, we pull the bowl closer. 31:31 And basically what we do is we take this bread 31:36 and we put a little pam on it 31:39 and then what we do is we put it 31:40 on our baking dish that's over here 31:43 and then we put it in the oven. 31:44 And we put it on low for 200-- just making your breadcrumbs. 31:47 Okay, this is a stuffing from scratch. 31:49 You know, we like Pepperidge Farm's 31:51 and all the other stuffing, 31:52 but we are just showing how you can make it from scratch 31:55 and what we have here is we have oatmeal bread 31:56 and we have a nice mix of wheat and oatmeal. 31:59 Okay, so you can do whichever you would like it. 32:01 So you would spray it stick in the oven. 32:03 You spray it, stick in the oven. 32:04 What temperature? 225. 32:05 For how long? 32:07 For like 30 to 40 minutes until it dries out 32:08 and in between you kind of give a little stir 32:10 and then it will come out nice and dry 32:11 and this is your product. 32:13 Wow, let me see. Oh, wow that is dry. 32:16 You know, when you get the stuffing 32:17 and it's nice and dry and then you mix it. 32:19 I see that. Let me move the bowl. 32:21 So can you just pour it in the bowl, Kim, please? 32:22 All right. Smells great. 32:26 Anabolic sauteing you can-- 32:28 you add your-- you have the fire up, Jill. 32:31 Apples. Yeah, get apples. 32:32 The gala apples. 32:33 Yeah, I love gala so I can use gala in lot of things. 32:36 But you can--you can use Granny Smith any apple, 32:39 anything that you're choosing. 32:41 Your favorite apple you can just throw it in there 32:43 and this is my favorite part. 32:44 The savvy herbs, fresh sage. 32:48 Doesn't like fresh sage just smell that aroma. 32:51 Oh, yeah. 32:52 And fresh chopped thyme. 32:54 And here we go again, I know, Jill, 32:56 you must know what this is. 32:57 Cilantro. Cilantro. 32:59 The secret seasoning. And fresh parsley. 33:03 And you do that in honor of your mom? 33:04 In honor of my mom, always. 33:06 Your mom is precious. 33:07 She came last time with them and this time-- 33:10 and her mom is just a delightful woman, she is a woman of God. 33:13 She is wonderful just to spend time with. 33:15 Oh, yes. 33:17 And she has adopted Jill. 33:18 One of the daughters. 33:21 And then this time as well they brought their dad 33:23 and that was my first time to meet their dad 33:25 and he is a wonderful man too. 33:26 Yes, he is. Where is he from? 33:28 He is from Savannah, Georgia. 33:29 Okay, Georgia. He is from Savannah, Georgia. 33:31 So you have the southern boy meet Samarians. 33:33 Oh, yeah. 33:36 That's a story for another time. 33:38 That's right. There you go. 33:41 Yeah and then we will add some crushed red pepper 33:45 and it give it a nice little bite 33:47 and then some cinnamon 33:48 and for those who don't use cinnamon, 33:50 you want to use cardamom 33:52 and it's a cardamom and coriander mixture. 33:55 And then what we do is we add our roasted almonds. 34:00 From here it does look nice. Yeah, right into our bread. 34:03 And cherries, dry cherries and then you can use currants, 34:06 raisins, whatever you like 34:07 but we are going to use cherries today. 34:09 We will stuck together now. 34:10 No, so Jane is mixing that up and you can put a lid on that. 34:14 Okay. Oh, smelling good. 34:16 And then you let that saute down and for about five minutes 34:19 until the onions and everything is nice and translucent 34:22 and then towards the end you add your maple syrup 34:25 and you add your lemon juice, 34:27 your fresh lemon juice to that. 34:28 And then it just marinates in, 34:30 then you add it to your mixture. 34:31 Okay. Very simple. 34:32 Very simple, very simple. 34:34 Now what about this, where it's going in. 34:35 And what we do is once we add this mixture together 34:37 we will pour it in our Pyrexes. 34:39 You know what we will do is 34:40 we will just spray with a little pam, 34:41 pour in the dish 34:43 and then we will pour our veggie broth right over. 34:46 Nice and we have some of it done, we are gonna try, right. 34:49 Yes, we are. Yes, that's the best part. 34:51 Let's try. And I always say we try. 34:55 Oh, yeah. 34:56 Because we know you guys love. 34:58 Serve everybody. It looks pretty-- 35:01 Right I will just break them down, 35:03 now we'll just break them in fours. 35:04 Yeah, we have to share. 35:07 Sharing is caring. That's what sisters do. 35:08 That's right, sharing is caring. 35:11 Can you get it there, Jane? 35:12 Yeah, I have some already. 35:15 Okay. We got it in time. 35:19 Greedy. Okay. 35:21 I didn't say that. 35:26 Mmm. Mmm. 35:28 Mmm. Good. 35:31 This is different. Wow. 35:34 It's like the sweet with the savory. 35:36 And you taste all the herb. 35:37 And you taste a nutty flavor. 35:39 Oh, yeah, Of the almond. 35:40 But you've the cherries, you got the sweetness. 35:42 Gives it a nice assent. A nice assent. 35:46 Well, folks, you can try this at home. 35:48 That's right. 35:49 Let's go to our next recipe. 35:51 Would you like to read that for us, Kim? 35:53 Jam Jam's vegan meatballs 35:55 with delicious green creamy basil sauce. 36:58 Yummy. That looks good, Jane. 37:01 Sounds good. Sounds delicious. 37:02 I love this. Let's get it started. 37:04 And you already started some. 37:06 We already started simmering the vegetables. 37:08 So we have our mushrooms, carrots, celery, onions. 37:14 Let's throw some seasonings in. 37:16 All right. Absolutely. 37:17 And let's get it so it get simmer. 37:18 Some thyme, fresh garlic, oregano, basil. 37:25 Oh, boy. 37:27 That's some veggie beef style seasoning 37:30 Oh nice. 37:31 And you have some sea salt. 37:32 That's a nice touch. 37:34 And I hear the sizzle. Yes. 37:35 Let's get in the simmer, 37:36 and while this is simmer we can start on our pesto. 37:40 And you already have some-- 37:41 some warming over there, do we put that in first-- 37:43 We have the cream-- we don't put it in by the way. 37:46 We are gonna first put in our basil and our pine nuts. 37:50 That's fresh basil. Oh, I love fresh basil. 37:53 Oh, so delicious. Nothing like it. 37:55 It tastes so good. Just left pesto. 37:57 We put in some pine nuts and some olive oil 37:59 and some fresh garlic. 38:00 We like to use fresh garlic. Little olive oil. 38:03 And around the holidays you need a lot of garlic 38:06 because you get sick, it's cold or-- 38:10 A great immune booster. 38:12 Yes, boost our immune system. 38:14 And we just season that with some salt. 38:16 You want the parmesan? 38:17 Now, we put the parmesan and just give it a little whiz. 38:19 Oh, that will give the good flavor. 38:20 Yeah, I love it. There you got it. 38:22 Okay. 38:26 I love pine nuts. Yummy. 38:28 Get the top of that thing. 38:29 You give that a little whiz. Okay. 38:32 Okay, leave the blendering, now that's great. 38:35 Okay, here you go. 38:48 Okay, and then we will have some of our cream that we heated. 38:51 So you don't have to-- 38:52 you don't have to mix it all the way 38:54 you blended all the way before. 38:55 No, you don't, you don't blend it all the way. 38:56 Just to give it a little chop. Work together. 38:58 One, two and three, there you go. 39:00 And Tai, is glued to that thing. 39:02 All right. 39:03 We heated the cream just to kind of loosen it up. 39:06 Okay. 39:07 And just put it half of that in. 39:08 You don't put the whole thing and we get the cream in. 39:11 And what cream is this? 39:12 Now, this is the sour cream, soy sour cream. 39:15 Okay. And we-- 39:17 We'll make the noise again. 39:19 There you go. 39:35 Okay. That should be good. 39:37 Now, we are just gonna mix that in. 39:38 That looks good. 39:40 Does every thing look pretty? 39:41 Yeah, that's a pretty green creamy color. 39:43 A little. 39:44 Yep, I think we're pretty good, 39:46 close enough for what we need. 39:47 Yeah. Okay. 39:49 You can chop it finely, you can leave it a little coerce 39:53 if you like to taste the basil. 39:55 So it's up to you, you know, how fine 39:56 and then we are just gonna pour it back in the pot. 39:59 Okay. 40:00 And we will heat it up because this is gonna be our sauce 40:02 and we want a hot sauce. 40:03 Oh nice, okay. So pouring-- little sauce. 40:06 Yeah. Looks so pretty. 40:09 So we're just gonna mix it back in. 40:11 I will just stir this. I love the green color. 40:13 I know. I love fresh basil. Yes. 40:18 Pay the smaller thing to get out of the basil. 40:21 That's right. Oh, well, we get the idea. 40:23 Now, we get it all mixed and we get the idea. 40:25 Our veggies are nice and sauteed, Jane. 40:27 Yes, and now-- Oh, nice. 40:28 While this is heating up we can take our veggies 40:32 and we will just put it in the food processor 40:34 and we will just kind of-- 40:36 you don't want to puree them 40:37 just kind of give them a little texture. 40:40 Okay. So we'll take that-- 40:43 Got it. That's a nice catch. 40:44 Good catch, Jane. Good catch. 40:47 All right, so just put some of this in. 40:49 Yeah, you could put it all in and it just kind of mince it up. 40:55 And our pesto here will keep on low. 40:58 Just to stay warm. 41:01 We try to just put it in and we will just pause it a little bit, 41:04 we don't want it to puree it. 41:08 Now looks good. Wow. 41:09 Isn't that nice. It's beautiful. 41:12 Then we will add our-- we gonna pour into the bowl. 41:15 Oh, okay. Pesto? 41:16 Yeah, right into the bowl. All right, here we go. 41:20 Nice and hot. Okay. 41:23 Let me set this under here and inside of the way. 41:25 We got so much stuff going on here. 41:28 And now we will add our tomato paste. 41:30 Oh, nice. 41:31 This gives it a nice color, some added flavor. 41:35 I'm not leaving, we're getting everything. 41:37 Mix it all in. We don't want to waste anything. 41:39 So this is Jam Jam's lentil meatballs. 41:43 Meatballs. Yeah. 41:44 Our mommy used to make meatloaf lentils. 41:47 Meatloaf, so Jane has taken it now, she is-- 41:50 Just playing around with her lyrics just a little bit. 41:53 Added a beautiful pesto sauce. Oh, yeah. 41:55 That sounds so yummy because usually people would eat meat, 41:59 meatballs or meatloaf with tomato. 42:02 Absolutely. Marinara sauce. 42:03 Tomato based sauce. Or tomato paste. 42:07 And we would normally let this cool a little bit 42:09 but we are going to add that to the lentils 42:11 and we are just gonna mix up 42:13 the remaining ingredients with our lentils. 42:15 We have breadcrumbs and start to stir a little bit 42:18 because we have our breadcrumbs and our parmesan cheese. 42:23 Looks good, doesn't it? Yes, it does. 42:25 We have fresh parsley, we have nutritional yeast. 42:29 Oh, that's good. 42:31 And we have some chopped walnuts over here. 42:33 Now Tai has the job today. That's right. 42:35 And I'm working up like Tai hands-- 42:38 But we are all gonna have some fun 42:40 because forming the meatballs that's the best part. 42:44 And so we need to all just dig it and grab a spoon so we will-- 42:51 Oh, place it in there. Place them right in this dish. 42:54 So is there any oil in the dish Jane, or is it just? 42:59 Yes, you put a little oil just so that it doesn't stick. 43:01 Sprinkle little olive oil in the pan. 43:05 Oh, just kind of give it a roll. And our sauce is nice and ready. 43:07 Oh look. Nice. 43:08 Nice round ball. That's right. 43:10 And you form the balls, get your hands a little messy. 43:13 That's right. So this is another fun, Jill. 43:15 Yeah, another fun holiday recipe 43:18 where everyone can get in the kitchen 43:19 and just kind of talk and reminisce 43:21 and really enjoy one another's company and-- 43:25 And still be healthy. That's the important point. 43:28 That's right, absolutely. 43:30 Because lentils are very nutritionist. 43:32 So we are gonna bake this off 43:34 and then we serve it with the creamy basil pesto. 43:36 That's right. What do--what do we bake at? 43:39 We are gonna bake it at 350. Okay. 43:41 And you bake it for good 45 minutes 43:44 and you just keep an eye on it 43:46 depending on your oven temperature and then you enjoy. 43:49 You can take it out 43:50 and you just spread the basil pesto sauce over it. 43:55 And we will sprinkle some sauce right now. 43:57 Oh, good. We get to try it. 43:59 All right, there you go. 44:00 Basil. Basil. Basil. 44:02 Wow, look at that on the screen. 44:05 That just looks delicious. 44:06 I'm coming. I'm coming. I'm coming. 44:08 Get your fork so you can take it. 44:09 Okay, sisters. 44:14 Oh, boy. 44:16 I can't wait to try that thing that has the basil. 44:19 Mmm. Mmm. 44:21 Mmm. Mmm. Good. 44:25 That's delicious. 44:27 I tell you Jane, I thought it was going to be good 44:30 but it's way better than I even thought it was gonna be. 44:33 Fabulous. You try it at home. 44:34 It's really great. Well, it's wonderful. 44:36 I love the basil. 44:37 We have one recipe left, let's read the last recipe there 44:40 and Tia you want to read that for us. 44:41 Sure. Rich Kale Pesto Sauce. 45:13 Hi, we are here 45:15 and we are going to make a delicious kale pesto sauce 45:18 and this is the basic green kale leaf 45:21 which is excellent for the body and vital nutrients 45:24 and all that great stuff. 45:26 And we use every part of the kale. 45:27 So we started already 45:29 and we are steaming slightly blanching our kale. 45:32 And we can bring that over and put it in the food processor 45:36 and you can easily just take the kale off the leaf 45:39 with your finger to slide it off with your hands 45:42 and chop it in the pot. 45:45 Yet we still can use-- The stem. 45:48 The stem that's right. 45:49 We can make smoothies with the stem or just eat it. 45:51 Right. Whatever you decide. 45:53 Green juices. 45:56 So we got some kale going on. 45:58 This is already steamed. 45:59 With kale and we have our blanched 46:02 or rather toasted walnuts. 46:04 Let's just throw that in. 46:05 It's yummy. Okay. 46:07 And instead of using cream cheese or sour cream, 46:10 we are going to use tofu. 46:12 Okay, that's our replacer right there. 46:15 Now let's bring the olive oil, Taisha. 46:18 And let's mince that a bit. 46:22 Do we need our garlic? You need to garlic. 46:24 Well, we need the garlic and we will put that in. 46:27 But first we do this. 46:29 Okay, all right there we go. 46:35 So, we'll add our garlic. 46:40 Okay stop, that's great. 46:42 Garlic. Yeah. 46:44 Let's add some seasoning, some salt. 46:47 You want garlic? 46:48 Yes, we're gonna add our parmesan cheese. 46:50 I don't know if I'm gonna make it. 46:53 Come on Jill, you can aim right down the shoot. 46:56 It's very, very simple. 46:59 A very, very simple way of getting the greens in our diet. 47:05 A very, very simple way 47:06 of getting the greens in our diet. 47:07 So, now, we are going to-- 47:10 we have our final product over here and Jill is going to paint. 47:14 Paint. Yeah. 47:15 Now, I was never very good in art. 47:19 This is very easy. 47:21 Now, you have sauted onions and peppers in here, right? 47:23 Yes, we do and you can also saute-- 47:24 well, this is your platform spread, 47:27 we have sauteed onions red onions and yellow peppers. 47:30 Nice. Like a piece of topping. 47:32 So, yeah, it's a nice way of having your treat 47:34 and eating your veggies as dinner too. 47:37 Absolutely and it's healthy and it's the Genesis diet. 47:39 You know we are using the fruits, grains, 47:42 nuts and vegetables as God gave them to us from the beginning. 47:45 Yes, this is the whole grain pizza dough. 47:46 Okay. 47:48 And we just put the pesto right on top 47:50 and then you just bake it 47:51 from eight to ten minutes and it's done. 47:52 At what temperature? 47:54 At 350 350. 47:56 And we can add tomatoes as our garnishing or-- 48:00 Right here as a topping. That's right. 48:03 You can add mushrooms or you can anything that you would like. 48:07 And viola we have our-- It looks beautiful. 48:11 Kale pesto pizza. Oh, yes. 48:14 That's good. It smells good. 48:18 It smells good and it tastes good. 48:20 So let's cut. Right, we'll cut. 48:23 And if you don't eat now we are gonna eat 48:24 on the other side here 48:25 because right now, we want to put up the address 48:27 roll for if you are at home 48:29 would like to contact our sisters, 48:31 the Holmes Sisters, you want a Facebook friend, 48:34 you want to call them, you want to email them whatever. 48:37 Here is the information that you will need to do just that. 48:40 You can contact them, you can have them come to your area 48:43 and do cooking schools. 48:44 They have a new cook book that's coming out. 48:46 It will be e-cookbook. Yes. 48:48 So whatever you are interested in 48:49 here is the information you need to contact them for yourself. 48:56 If you would like to contact them 48:57 and you can write to the Holmes Sisters, 48:59 83 Grusz Road, Westtown, NY 10998. 49:04 That's the Holmes Sisters, 83 Grusz Road. 49:08 You spell G-r-u-s-z. 49:12 Again 83 Grusz Road, Westtown, NY 10998. 49:17 You can call 631-682-3333. 49:21 That's 631-682-3333. 49:25 You can visit them on Facebook at facebook.com/HolmesSisters 49:31 or visit them online at theholmessisters.com. 49:35 Contact them today, they would love to hear from you. |
Revised 2019-12-09