Participants: Micheff Sisters
Series Code: TDY
Program Code: TDY014014A
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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 01:06 Hello and welcome to our 3ABN today cooking program. 01:09 We are the Micheff Sisters. 01:12 I'm Linda. I'm Brenda. 01:13 And I'm Cinda. 01:14 And we are so excited today, we have a special program. 01:19 I love when I go to a restaurant 01:21 I love appetizers, don't you? 01:22 I do too. 01:23 Sometimes I'll just order appetizers. 01:26 I just-- I have done that 01:28 before with you actually and you 01:30 when we ordered one appetizer on the menu of everything. 01:34 And that was our meal, we just ate appetizers. 01:35 Yeah, not just one appetizers 01:37 she said one of every appetizer. 01:39 That was vegan, vegetarian. 01:42 And I like going with them 01:43 because that's when I have appetizers 01:45 as we don't usually have them at home so it's pretty nice. 01:49 Well-- 01:50 So our program today is called small bite delight. 01:56 And that's really nice to have a appetizer, 01:58 you just kind of just have a little nibble here, 01:59 a little nibble there 02:01 and it kind of especially if you have-- 02:02 Kind of like grazing? 02:06 I like to do it. 02:07 You tend to think of appetizers for guests 02:10 and when you are having guest over and you put that-- 02:13 Or parties you have it out there 02:14 and then it gives a time to mingle 02:16 and talk and everything and not be, you know, 02:19 too hungry before the main meal. 02:21 But I like to do appetizers with my family as well. 02:24 I think what we can do to make our family feel special 02:27 since the message is especially to our children 02:30 that they are special too. 02:31 We don't just do special things for guests, 02:33 our children are special and-- 02:36 I remember when Catie was small 02:39 I used to have little tea parties for her 02:42 and all the nieces and nephews 02:44 and they would, I mean, I have pictures of them 02:47 and I would make these decorative little sandwiches 02:50 and little cookies and-- oh, it was so fun. 02:54 And they would all dress up, you know, she would-- 02:56 Cinda would bring down her boxes of dress up clothes 02:59 and then they would all dress up for the parties. 03:01 And really appetizers are really for anybody 03:04 because if you don't have children 03:05 you have-- you can make special 03:07 for your husband and if you are single 03:09 you can either have friends over. 03:11 Or just make something nice for yourself now and then. 03:13 That's right. 03:16 Because you are worth it too. That's right. 03:18 Well, let's take a look at some of the appetizers 03:20 that we are preparing today. 03:21 Well, you know, can I-- I want to say one other thing. 03:23 These appetizers are very special 03:27 because they are from our brand new cookbook. 03:33 It's Micheff Sisters cooking with Kellogg's. 03:38 That's right and we are really excited about this cookbook. 03:41 It has every single recipe in the cookbook 03:44 features one of Kellogg's products 03:46 and they have-- 03:48 Until we start working on this actually didn't know that 03:51 Kellogg's owned all these companies 03:52 but they own Loma Linda and-- 03:54 Worthington. 03:55 And they own Worthington Food. 03:57 They own MorningStar Farm and they own-- 03:59 And they own Gardenburgers and I love Gardenburger. 04:03 I had been eating Gardenburger 04:04 for a long time I didn't even know, 04:06 you know, how that they were owned by Kellogg's. 04:08 But now they are in our cookbook, 04:10 brand new cookbook the Micheff-- 04:11 And the list of products that they have 04:13 under each of those brand names is incredible. 04:16 That's right. I mean, there's a lot. 04:18 In fact, most of-- do you have one of our cookbooks 04:20 I'm gonna get it for you right here. 04:22 Oh, you'll love it. 04:24 Tada! 04:28 We are really excited about this cookbook. 04:30 So now there is-- let's tell them sisters, 04:34 what appetizers, well, we have the appetizers. 04:36 We've lots more of ingredients 04:38 not just the appetizers in this cookbook. 04:40 So we do have-- Breakfast. 04:42 We start with breakfast 04:43 and then we have the appetizers of course. 04:46 We have soups and stews. So you'd like that. 04:48 That's right and entrees and side dishes and we-- 04:53 in all our cookbooks this is our sixth one. 04:55 We've always had a specialty section. 04:57 In some of our cookbooks we have a specialty section 04:59 of maybe crock pot cooking or cooking for a crowd 05:03 or one dish meals or things like that. 05:05 Well, this one is potlucks. 05:07 There are so many that will go to a potluck 05:09 or a fellowship dinner or-- 05:10 And they have no idea what to take. 05:12 Exactly. 05:13 You know, it's like, what do I fix? 05:15 You know, because you want a large amount 05:17 and you need it easier and large amounts. 05:20 So I think you're really gonna like this section. 05:23 So this is cooking with Kellogg's, 05:26 the Micheff Sisters cooking with Kellogg's. 05:28 And now we are going to show you the appetizers 05:30 that we are preparing from this cookbook today. 05:32 Every appetizer is from this cookbook. 05:35 Let's show you what we are gonna fix for you right now. 05:37 We are starting off with my Egg Salad Bites, 05:40 and I think you are gonna be pretty amazed 05:41 how much like real egg it taste like 05:44 but there is no egg in it. 05:45 It's delicious. 05:47 And then we are gonna have Chik'n Salad Dip. 05:49 Oh, now that looks good too. 05:51 And Big Frank Hummus. 05:54 Now who doesn't like hummus? 05:56 And this is real different twist. 05:58 And then we have Garden Stuffed Mushrooms. 06:00 And I think you are gonna be pretty amazed at-- 06:04 I love what meat is in there. 06:06 And we have Black Bean Chipotle Dip. 06:09 Oh, that looks wonderful. 06:11 And then Mediterranean Sliders. 06:15 I wonder what that is. 06:17 That includes your famous cucumber sauce? 06:20 Yes, it does. 06:22 Oh, I love that. 06:24 We thank you well too 06:26 but we are gonna start off with today my egg salad bites 06:29 and let me read the recipe for you. 06:31 For this you'll need-- 07:03 Now you can actually even though 07:04 I put that bread in there for you, 07:05 you can use lots of different types of bread. 07:08 You can even use the hard crusty type breads 07:11 where almost feels like a cracker. 07:14 I like the softer bread for it and the whole wheat. 07:17 And the whole wheat and that's what, what I did. 07:20 So today I've already precooked our onions 07:23 because you know the Micheff Sisters 07:25 none of us like raw onions. 07:27 We love onions not raw. 07:29 So they are really, really cooked and ready 07:31 and the tender bits-- 07:34 I want to show you a picture of this 07:35 these are Loma Linda tender bits 07:37 and they have a-- 07:38 they are gonna have a strong texture 07:40 which I really, I mean the flavor. 07:41 It's a subtle flavor and I like that 07:44 and it has got a nice little chewy texture to it 07:46 and so I like that part on it. 07:49 So, and you can use in many difference ways. 07:52 It comes like in a round shape. 07:54 Almost like little nuggets or something. 07:57 But I have chosen to dice them up very finely 08:01 and sis, we are gonna just-- you put that in there 08:04 and you can go ahead and get all that out of there. 08:07 And we are gonna just saute, that doesn't have to be a lot-- 08:10 we're really just warming it up 08:12 and getting it a little bit warm in there. 08:15 And while that's happening-- 08:17 And also the sautéing 08:18 with the onions flavors a little bit. 08:20 It does. It does. 08:22 It flavors it I think a lot. 08:24 And then what we are going to do 08:27 is going to put our tofu in there. 08:30 Now this is a water packed tofu 08:32 and it has been rinsed and drained 08:35 and we are just gonna break that up in there sis, 08:38 so go ahead and have it. 08:40 I flip this in here too because here sometimes 08:43 I have just gone through 08:44 and this is how easy it is to break it. 08:46 Sometimes I just kind of squashed it 08:48 and chopped it up with narrow blade. 08:50 Now you can also use your gloves 08:54 and just take the hand 08:55 and crumble it in here which I do a lot. 08:57 I was gonna say. 08:58 That's probably what I do at home 09:00 because it's easier but you know, 09:02 some of you might not have kitchen gloves yet 09:04 although I think, 09:05 I think once you tried it make you believe out. 09:08 You wouldn't want to have a kitchen 09:11 and call it fully equipped without your kitchen gloves. 09:13 Especially when you start stirring 09:15 after she is mixed with turmeric 09:17 because the turmeric will turn your nails yellow. 09:19 You finger nails yellow, totally. 09:21 It will turn your spoon yellow so we have a red one 09:24 so its not gonna do anything to this one. 09:27 Okay, and you want this just-- 09:28 you don't want it mashed too much 09:30 the little pieces like that are good 09:32 because you want to resemble 09:35 like if you have had a boiled egg and chopped it up. 09:37 So now, sis, while you are getting that together 09:40 and Cinda, you can help me. 09:41 We just gonna throw all those ingredients right in there. 09:44 Into the there or here? 09:45 Yeah, just move right on over here 09:47 and just help yourself. 09:49 I'm happy to help. 09:50 Okay, I'm stirring so just put them in. 09:53 You said everything. 09:54 No, no, no, just those. 09:56 I'm gonna keep these over here and I'll show you why. 10:00 So now that's just some of our 10:01 McKay's chicken style seasoning and-- 10:03 Now here's the turmeric notice the color 10:06 as she starts stirring that around. 10:08 The heat just sort of brings out the color. 10:12 And then just put rest of your seasonings in there 10:15 and then she is just gonna saute that briefly. 10:18 Its kind of an when you heat up all those seasonings 10:21 it will just make those seasonings more fragrant 10:27 and so it's just more flavorful. 10:29 And after that it's all mixed up 10:33 then we are going to put in over here, sis, in a pan 10:36 and that's really good and put it on the pan 10:38 and guess what, we are not cooking it on that pan 10:40 we are only cooling it off. 10:42 And it has to actually cool first 10:44 so you put it on that pan, cool it off 10:46 and let it cool for about five minutes 10:48 and then you are going to put it in your bowl. 10:50 You are gonna add your grape seed or vegenaise 10:54 and you are going to add your sweet relish. 10:56 Mix it up and it's ready. 10:58 You can put it on make just egg salad sandwich for home. 11:02 You don't have to make appetizers 11:04 if you don't want to. 11:05 It's a great for just an egg salad sandwich 11:08 but if you want to make it a little decorative 11:10 I want to show you we've got already over here 11:12 with just some little around whole wheat baguette 11:15 that has been sliced and you put it on it 11:17 and just I just garnished here with little bit olives 11:21 and it's ready to go. 11:23 It's ready to take a bite, that's it. 11:27 And our next recipe 11:29 which you are not gonna want to miss 11:30 is Linda's Chik'n Salad Dip. 11:33 That's right. Let' read the recipe. 11:36 For that you will need-- 12:03 This Chik'n Salad Dip 12:04 can also just be used as a sandwich spread. 12:08 Don't you love recipes that have multiple uses for it? 12:12 I really do. I do. 12:14 And then it just makes it more versatile. 12:15 Well, another thing you can do 12:17 is you can take these little cherry tomatoes, scoop them out 12:20 and then you can fill them with the chik'n salad dip. 12:23 And pop them right in your mouth. 12:25 You know, what else you could do with it? 12:27 You can take those little peppers, 12:30 the little tri colored peppers, the yellow, orange or red. 12:34 Hollow those out and spoon that in 12:36 and then you have that. 12:37 And then you can call them peppers poppers 12:39 and pop them right in your mouth. 12:40 There you go. 12:43 So I do, I'm like you I like things that 12:45 you can use for many different things. 12:48 Okay, you can throw the other one in. 12:50 Now this is you are using MorningStar-- 12:52 MorningStar and its a -- 12:54 Grillers chik'n. 12:56 It's a grillers chik'n. 12:57 Now if you like it a little bit, 12:59 you know, this is really soft you can take it in a skillet 13:03 and you can front brown it and firm it up a little bit 13:07 if you want that taste to it too. 13:10 And there are really just if you wanted a sandwich 13:12 and put grillers out there and you could, you know, grill, 13:15 you know, heated it up on the stove 13:16 and put pop it in a bun 13:18 and lettuce, tomatoes you got a sandwich but this is a-- 13:21 we want to give you other options 13:22 of how to use these products. 13:23 All right, you can dump everything 13:25 in except the mayonnaise and the seasonings. 13:28 Okay. 13:29 Don't dump the seasonings? 13:30 Not yet because I like to mix it with my meal. 13:33 And this is actually a vegenaise 13:35 which is a vegan mayonnaise. 13:38 I love that. I love the grape seed. 13:40 That's for we use vegenaise. 13:42 To me I like it better than the mayonnaise 13:45 or you know, Miracle Whip 13:47 or any of those regular meal products. 13:50 I like this, the taste of it so much better. 13:52 Okay. 13:53 And now we have a low fat one. 13:55 You can put the-- 13:56 That I didn't know and I'm excited about that. 13:57 The mayonnaise in and then-- 13:59 It's the yellow lid, you got to look for the yellow lid. 14:01 Hey, sis, we are slacking here. 14:03 She is telling us here that we are slacking. 14:05 We're talking to you- 14:06 I'm trying to get their attention. 14:08 Okay, you put-- Order in the court. 14:11 Put the vegenaise and then on top 14:12 of the vegenaise put the seasonings. 14:15 Oh, actually check it right on top of the vegenaise. 14:17 This is important, folks. 14:19 It is. 14:20 Oh, like I get my vegenaise right there. 14:22 Okay, there you go 14:24 and some season salt there and-- 14:27 Put right on top. Did you see that? 14:28 And then mix it with them all. 14:30 Mix it with talent. 14:31 Sis, you get your seasonings a lot more blended. 14:33 Okay now. 14:35 Just mix it up. 14:38 Okay, here we go. 14:39 All right, that is basically all you do, 14:41 you just chill it in the fridge 14:44 until you are ready to use it and-- 14:46 Or make your sandwich. 14:47 Or make your sandwich 14:48 but I have chosen to use it with crackers 14:51 so you can see we have some ready for you. 14:53 And just a little paprika. 14:55 On top as our grandma Micheff already said. 14:58 Paprika. Yeah, paprika. 15:00 That's all there is and Cinda, 15:02 I think you've got something for us. 15:04 Your Big Frank Hummas. Let me read the recipe. 15:09 You well need -- 15:51 I love hummas and-- Me too. 15:55 I know-- It is nutritious for you. 15:57 It's very good, yes. 15:59 And you know, my daughter Catie came up with a way 16:01 where you don't use all the olive oil. 16:03 And so that's even better for you 16:06 because, I mean, you need a little bit of the olive oil. 16:10 Because it's good for you 16:11 but a lot of times they'll have a lot. 16:14 Yeah, too much right here. 16:19 And want to and it's healthier for our heart. 16:22 Too much of anything is really not good for us. 16:24 God wants us to have balance. 16:25 Temperance, it's called temperance. 16:26 A balance in our lives. Right. 16:28 And mom used to make this sandwich spread 16:32 when we were little that she would grind these up 16:36 and, you know, mix the-- 16:38 The big franks. 16:39 And the vegenaise with it 16:42 and I was like, that sounds good 16:44 but I'm gonna do it healthier. 16:46 I'm not gonna do the vegenaise 16:48 and I thought you know what, I'm gonna try 16:50 and see what it would be like mixed with the hummus. 16:55 She got a winner. 16:56 Can we show a picture this is the can that-- 16:59 well, the Loma Linda Big Franks. 17:01 Let me turn this for you so oops, 17:02 that way so you can see. 17:05 And it is vegan product. Right. 17:07 Yes. Right. 17:08 Now you really a food processor is really best for this 17:15 because it grinds your garbanzos 17:17 or chickpeas up really fine. If not-- 17:21 Can I use the blender? 17:23 Yeah, you could use the blender. 17:24 You could use the blender. 17:25 And if you don't have all those gadgets then-- 17:29 Then it's the old fashioned idea, 17:31 mash it up, you can even used the fork. 17:33 Yeah. Exactly. 17:34 So now Catie's secret was she said, 17:38 save a little bit of the liquid from the garbanzos 17:43 and then I also saved a little bit of the liquid 17:45 from the big franks just in case it was too thick 17:49 because it will be a little bit thick. 17:51 And so-- we are not gonna add that 17:54 but fresh lemon juice, get fresh lemon juice. 17:58 And I like when we use it as fresh 18:00 I really do like the fresh from a lemon that you squeeze. 18:03 The lemon juice in the bottles do not taste the same to me. 18:06 Exactly. I'll be honest. 18:08 The flavor is different. 18:09 I do keep one in my refrigerator 18:10 just in case in emergency if I'm out of lemons 18:13 but I really prefer a fresh lemon. 18:15 Oh, me too. 18:17 Okay, time for your jalapenos 18:18 but now if you don't like it spicy, that's okay. 18:23 You can leave that out. 18:26 But try it at least once with it. 18:28 I always say it's a good real fun 18:29 when you are trying a recipe try it the way the recipe is 18:33 and then if you want to tweak you say, 18:34 I like this but I would rather have, 18:37 you know, this, not this so the other thing. 18:39 It's good to try the recipe. 18:40 The way it is the first time 18:42 you'll never really know if you liked it. 18:44 Okay, just that you saw just a little bit of olive oil 18:48 and then the sesame tahini. 18:51 I like the flavor this gives you. 18:54 Mixed in with certain amounts, 18:55 I don't care for it just to eat it by itself. 18:57 Yeah, just a little bitter, 18:59 it has a little bit of pungent bitter taste I think. 19:02 But it's wonderful with hummus I don't know. 19:05 Right now. 19:07 Okay, and, sis, if you put those-- 19:09 put the big franks in 19:11 and then now we have to say something here. 19:15 We have a viewer that has watched us 19:20 struggle for years with our garlic press 19:24 that we had here in our prep kitchen. 19:26 Can we just say we're gonna call her out 19:28 Beverly Rose, we love you. 19:29 We do. 19:31 She helped us with other things. 19:32 Beverly Rose is the one responsible 19:34 for getting us the great big bowl, mixing bowl now 19:36 so now we don't have to throw our all ingredients 19:38 on the counter when we are mixing. 19:39 Yes. 19:40 So thank you, Beverly. Thank you. 19:42 Now, she is has taken pity on us. Yes. 19:44 She is trying to help us find the perfect garlic press. 19:47 So we've not tried these yet. I haven't tried them yet. 19:50 We have this one and we have this one. 19:52 What can you do with press off? 19:54 Yes, Beverly, you asked us to try them 19:56 and see if they work. 19:58 She said if they don't work she is gonna keep on trying. 20:00 But we are gonna do a press up because our-- 20:02 the one that we have here for the set 20:05 I mean, they always make me do it. 20:07 Well, she has a lot of muscles. 20:09 I'm not athletic one of the sisters 20:11 and even I struggle with it a little bit. 20:14 It's just like you are just pressing. 20:16 Hey, if she can go bungee jumping she can do the press-- 20:22 We are definitely not that type. 20:24 You have an adventure, I'm in. 20:27 Hey, I run fast everywhere I go, 20:28 so that's my exercise. 20:31 But you know, we travel when we travel to the south 20:33 we can't bring a lot of supplies with us 20:36 so you know, we have things here at the prep kitchen. 20:39 So anyways Beverly, we are gonna here's-- 20:41 Okay, you're gonna think what this looks like, 20:44 if you see, if you get a picture of this 20:46 maybe I'll show like it see, so that's-- 20:49 kind of strange looking thing, isn't it? 20:51 And you need to move on this. 20:52 We'll see, how this works. 20:53 Can you guys get a good camera shot of this? 20:55 Okay, we've got-- okay, you ready? 20:59 Let's try it. 21:03 Well, actually look at that. It took the whole clove. 21:08 I like it. 21:10 That's funny, look at that. That's so good. 21:13 Let's see-- let's see how fine of mincing it went. 21:17 Oh, I don't know, Beverly. 21:19 See its kind of see that how fine-- 21:21 But the good news is its going in the blender. 21:24 So there you go. 21:26 It's good if you want big chunks this is the one. 21:29 All right. 21:30 But it does get stuck in here too. 21:32 Oh, no it came out. Its just big chunks. 21:35 Big chunks, okay, so now that's isn't for minced fine 21:38 but chunky is good. 21:40 Okay, now we have this gadget. 21:41 See it's very interesting. Looks very intriguing. 21:47 And here I assume you put the garlic in here 21:50 and then there's another loader that opens down here 21:53 and then there's a blade that lets out. 21:55 So now I'm not even really sure where the garlic comes out. 21:59 If it comes out down here, you're gonna get to see. 22:02 Well, what happens with this thing 22:04 but we are gonna find out. 22:05 So Cinda, put the garlic in there. 22:07 Her hands already smell like garlic. 22:09 Yeah, I knew you would do it right now. 22:13 Hey, she always smells like garlic 22:16 so she can sacrifice that move. 22:18 Okay, let's see. 22:19 All right, so now we're gonna close the lid 22:21 and I'm assuming-- 22:26 so let's see what happens here. 22:29 Well-- 22:31 Oh, it makes a door noise. 22:33 I guess I'm going back and forth 22:36 and I don't see anything coming out 22:38 so maybe I just go back and froth I'm not sure. 22:40 All right, I want to see what you got. 22:41 Oh, look at that, 22:44 its getting a little finer in there, can you see that? 22:47 But I don't think it's gonna do anymore. 22:48 You don't? 22:49 No, you need to open it, pick it up. 22:51 Well, let's give her a chance here. 22:52 Let's go, all right, here we go. 22:59 Hey, we gave it a really good try. 23:01 Let's see how we're doing this one. 23:04 And, sis, why don't you do the honors. 23:05 Yeah, she doesn't want to get it on her hands. 23:08 I know her. 23:09 She uses gloves but actually that does a little finer. 23:12 That minced it finer. 23:14 All right, still not as good as the one-- 23:16 the one that we have to use. 23:18 Because this is hard to get out. 23:20 Well, there's got to be a better way. 23:23 Well, I don't know, that's kind of hard to get out. 23:28 I'll just try this way. 23:32 Now this slips out. 23:35 Yeah, but still that's kind of hard to get out. 23:38 Yep, okay, so Beverly, here is the situation 23:42 we are liken this one for the big chunks, 23:48 score still out on this one 23:50 so keep looking for that perfect garlic press, okay. 23:53 And we'll try the next for now. 23:54 Thank you, Beverly. 23:56 Yeah, this one, I can't get stuff out. 23:59 It's you know-- 24:00 Okay, so this work not so much, this is good for big chunks. 24:03 You can clean it. 24:04 Oh, that's fun to do. 24:07 There you go. 24:08 We'll just shut that little lid right there. 24:11 All right. 24:12 Okay, we've everything in here, sis. 24:15 What's this for? 24:16 That's the liquid. Liquid if they need. 24:19 Yeah, I'm gonna actually put in-- 24:21 this is the garbanzos. 24:24 We're gonna put that in. 24:26 Well, we might not-- Houston, 24:30 we might have a problem. 24:32 Well, I think we do it turn wrong way. 24:35 Oh, that could be the problem. 24:37 Oh, well, there you go. 24:42 We are not too mechanical. 24:46 You're gonna need some liquid I think. 24:48 All right, so we just pour in a little bit more. 24:59 Now they are through. 25:00 Here we go. 25:04 So now you can actually see why we leave the liquid. 25:11 I know you got your big franks right there. 25:13 So you got to make sure that you get those big franks. 25:17 It's working on it. 25:23 All right, so now after-- 25:24 And so now what you do is you get it all mixed up. 25:29 You take the lid off, you put it in your bowl 25:32 and add your sweet pickle relish. 25:34 That's it. 25:35 And so you can use it as a dip, you can use it-- 25:38 With crackers or chips. 25:40 Sandwich, you can use it in anyway you would use hummus. 25:42 And here's what I had done ahead of time 25:45 just to give you an idea and there you go. 25:48 So this is all made it. 25:49 Try it and I think you'll like it. 25:51 And that's some whole grain bread. 25:52 Something else you'll like is my Garden Stuffed Mushrooms. 25:56 Let me read the recipe for you. 25:58 For this you'll need-- 26:23 And if you like stuffing like 26:26 you think of thanks giving time in your-- 26:28 I like it. I love it. 26:29 I love stuffing. 26:30 And I actually love mushrooms and stuffed mushrooms 26:34 is a really pretty common appetizer 26:36 you will go to-- in event 26:39 and there might be stuffed mushrooms right there. 26:41 Because people like it. 26:43 Exactly. 26:44 So I wanted to just a little spice it up, 26:46 just a little bit change it out 26:48 and I'm using that very simple stuffed mushroom appetizer 26:52 and just giving a little twist 26:54 and that's with our Gardenburger veggie medley. 26:58 Boy, is that a time to use the Gardenburger veggie medley. 27:01 But they are a vegan burger. 27:02 Makes you want to sing. 27:03 Gardenburger makes several different types of burgers 27:06 and two of them are vegan. 27:08 We have the-- this one right here 27:10 and also the black bean chipotle burger. 27:12 That's vegan. 27:13 Vegan and you'll see both of those products 27:15 in our cookbook as well. 27:17 So we've already started out onions here 27:20 and Cinda, I wanted you to just show them 27:23 how briefly because we can start 27:25 doing that over here and you can add. 27:28 When you have mushrooms, I don't like to put mushrooms 27:30 under water to wash them 27:31 because they soak up like a sponge 27:33 all that water and it makes them just-- 27:35 so what I do is I just, 27:38 I wipe them out, wipe them clean. 27:41 I actually have a little mushroom brush and-- 27:44 And I have it at home as well. 27:45 But if you don't have one 27:47 you can also just take like this 27:49 and some of the skin might come off 27:50 like there a little bit that's okay. 27:53 And you are just going to clean them in that manner 27:56 and once they are done-- 27:58 and you finish with this one, sis, 28:01 the rest of these and add to the tray. 28:03 Once you are done getting all that out, 28:06 for this its already come out, 28:07 you are gonna take your stem out 28:09 and I'm just gonna throw out the bottom part of it 28:12 and put pieces right here with our onions right in here 28:16 and hollow out this mushroom cap 28:20 and its just-- this is what we call the cap 28:22 so that it looks like a little ball. 28:25 Just a little ball right in here, 28:27 so we'll just take a look at that 28:28 and that gives you like a cup 28:30 to put your stuffing right in there. 28:32 So that's what we are gonna do here. 28:34 And if it doesn't pop out 28:37 you can just kind of gently twist and it will come. 28:41 And out it comes. Yep. 28:44 So-- And then I'm gonna 28:46 just the very last stem I pinch off 28:48 I don't like to use that one and that goes in here. 28:50 And these I already have, few that this seeds 28:52 are already some stems I've already added. 28:55 Okay, they are already done 28:56 and then our next job as you'll witness before 29:02 we do have our garlic press queen right here. 29:05 And since I need this minced fine 29:09 and we're gonna have to go back to our old garlic press 29:12 which I have here is which is really gonna 29:14 cost some-- using some of our stuff. 29:18 So Beverly, keep looking for us, will you? 29:20 So Cinda, you are going to just-- 29:22 I'm back up, Beverly. 29:23 Taste your garlic right over here you put that in there 29:26 and we'll just pinch that up. 29:27 And so right over here sis, well, just help yourself. 29:31 Isn't it awesome to have sisters? 29:34 Okay, let me-- 29:36 You get that off there for you. 29:39 Okay, press it little harder 29:40 to see if anything else is in there. 29:42 No, I got it. You got it? 29:44 Yes, yep I got it. She have muscles. 29:45 All right-- 29:46 I can smell it so I'll tell you-- 29:48 I'm the sister that works out and that is the apparatus. 29:53 Oh, I'm smelling it too. 29:54 Okay, so now I'm just gonna add some seasonings to that. 29:57 Well, actually first maybe I'm gonna do that. 30:00 We're just gonna add-- it doesn't matter 30:02 but well, we'll just make the seasoning 30:04 little more fragrant that way and-- 30:07 I actually like that because it does-- 30:09 it just kind of like opens up your spices. 30:11 I'm smelling it. 30:13 Now I'm gonna put my kitchen gloves on. 30:16 I think all of you I want you buy a box of kitchen gloves 30:18 you are gonna be believers. 30:21 So I gonna put them on and then I've taken the patties. 30:25 I'm just taking two of these 30:28 which my sister Mellisa already kindly opened for me 30:31 and we are going to just crumble that in there 30:34 and brown that right up in there with those mushrooms. 30:37 And you can see it, I can see pieces of corn 30:40 and celery and carrots and-- 30:44 so you are getting lots of vegetables in there. 30:48 So now I'm gonna put that in there together and-- 30:55 The other one. 30:56 Oh, there are two more right here. Oops. 30:59 You thought you were done. 31:00 I thought I was done, sorry. 31:03 Sorry I thought we had two in there. 31:04 I was watching it for you. 31:06 but right, see that sisters do they have your back. 31:09 So we're just kind of add those in there 31:12 and all those-- there's a big chunk 31:15 that fell in that one I can see it. Okay. 31:18 And normally in stuffing you would have celery 31:21 well with these veggie medley burgers. 31:24 The celery is already in there 31:25 so you don't have to worry about it. 31:27 I'm gonna take my gloves off, put them over there 31:31 and momma we do have a trash can back here 31:33 so I'm not throwing anything on the floor I promise. 31:36 All right, she's got that to -- now while she is doing that 31:38 I'm gonna just now put those Pepperidge breadcrumbs in there 31:42 you are gonna stir those up. 31:44 I'm gonna mix my McKay's 31:46 chicken style seasoning right here in this water 31:50 and as soon as you mix that up, sis, 31:54 we're just gonna. 31:55 Ah, you know, what I did wrong? 31:57 I was gonna say what about this spinach over here? 31:59 I was just gonna say that. 32:03 I actually put the spinach in when I put those onions in 32:06 and the mushrooms in. 32:07 But you know what, this is okay, 32:09 you just what this might happen in your kitchen 32:11 and you're gonna hey, I thought you know, 32:14 Brenda do that and it turned it out fine 32:16 because it will, I promise you. 32:18 It probably just a little bit easier 32:21 because I'm going to put the liquid in here 32:24 and it we're just gonna cook it a little bit more. 32:26 So-- 32:28 Well, that will help to welt it. 32:30 And that will help to welt it. 32:31 And that really will be just fine. 32:35 With just all that gonna welt fast so let's see the-- 32:37 And it looks like a lot of spinach 32:39 but it just cooks right down. 32:42 Yeah. 32:45 And fast too. 32:47 Yeah, it does. You'll see it well, right down. 32:50 And of course, I actually should have done 32:52 this before hand and sorry about that. 32:55 Oh, well. 32:58 Yeah, I'm-- 32:59 So you can see folks, 33:00 how things happen in the real kitchen. 33:03 Yes, in fact I've done this so frequently that 33:05 I went to speak at a church not long ago 33:07 and this little boy came up to me 33:09 and he said, oh, he said, I just love your program. 33:13 And I said, oh, you watch Kids Time 33:15 and he goes yeah, I like that too. 33:16 He said, well, I like your cooking shows 33:20 and he said-- I said, really? 33:22 And he said, yes. 33:23 He said, I love Ms. Cinda and Auntie Linda 33:26 but he said, I really like it when you mess up. 33:32 Thanks. 33:33 So this is for him. 33:36 So this is just for you. 33:37 But you know, what mom always taught us as children 33:41 and because we would see her make a mistake not too often 33:44 but she would say you know what, 33:47 it's not a mistake, create something new. 33:50 And so-- 33:51 Right, you know, mom really was so, 33:54 so wonderful about with each one of us girls. 33:56 If we made a mistake in the kitchen, 33:58 if she would see us do something 34:00 she was that same spirit. 34:01 It's okay, honey. It's okay. 34:03 You can do this, don't worry about it. 34:06 Yeah, even when I, you know-- 34:09 Left all the salt out of the cookies-- 34:10 Yep, she says let's just pull those back off 34:13 the oven real quick we'll put the salt in there. 34:16 The only thing is, is when brother Ken puts salt 34:20 in the cookies instead of the sugar. 34:22 Now that way she couldn't fix. 34:23 Yeah, and that was really bad 34:25 and even though horses were needed. 34:26 But he never does it anymore he is a good cook. 34:30 Yeah, he is. Okay, can you see-- 34:32 He tried to feed them to the horses. 34:34 Can I just show you guys 34:35 how well this just welted down in 34:38 and even though I made a mistake 34:40 I didn't put it in with my onions 34:41 there you go look at that. 34:43 Now all you're gonna do is take a spoon full of this. 34:46 You ready for it to be off? 34:47 You can turn it off. 34:48 You're gonna just put it right into the center 34:50 of your mushrooms like that 34:53 and I kind of like that have a cap over the top a little bit. 34:56 You're gonna fill each one, you're gonna bake it 34:58 at 375 degrees for probably 25 minutes 35:03 but in our prep kitchen here our oven runs a little bit 35:07 low I believe because it took 35 minutes. 35:09 So just it's nice and golden got some right there 35:12 for you plated and ready to go. 35:14 It does look like delicious. 35:17 And something else you're gonna want to see 35:19 coming up next-- 35:20 Is my Black Bean Chipotle Dip. 35:23 Chipotle Dip, yeah, that's right. 35:25 Going with the recipe? 35:27 All right. For that you'll need-- 35:58 And that is a really awesome product. 36:01 This chipotle burgers I've used in so many recipes. 36:04 I love the flavors so that's here 36:05 the picture right here we can see that. 36:08 The box it's made by Gardenburger, 36:10 it's the other vegan product that 36:12 we've said Gardenburger makes. 36:14 And there are so many uses for this 36:16 because it has so many different-- 36:18 it's got a great blend of flavors. 36:20 It does and it makes a great dip. 36:22 You can eat it just like it is or you can have a dip. 36:25 No. 36:27 Before you get started I do have to say something. 36:30 Linda created this recipe the week that our Aunt Myrtle 36:33 was at my mom's and I was there as well. 36:36 Aunt Myrtle is our mother's sister. 36:39 Yes, and so Aunt Myrtle 36:41 I'm sure you're gonna be watching right now. 36:43 I know Linda is gonna dedicate this recipe to you. 36:48 She is the one that I even sent it all home with her 36:52 because she liked it so well. 36:53 She tasted all kinds of recipe, she declared 36:55 this is the best recipe in the whole book. 36:59 I didn't-- I was surprised. 37:01 And she didn't just say she liked it little bit 37:03 she kept saying oh, that's so good. 37:05 Oh, that's so good. 37:06 And she made that black bean dip last a very long time 37:09 and when I told her we are taping 37:11 the cooking programs and we are using recipes 37:13 from our new cookbook she goes, 37:14 is Linda making that black bean dip? 37:16 And I said, you bet she is just for you Aunt Myrtle. 37:19 Exactly and she is right. 37:20 This is dedicated to you Aunt Myrtle. 37:22 I said, Linda, you got to make that for her. 37:27 Yeah, she-- 37:28 And she'll bring you some if she could. 37:30 That's right. Yes. 37:31 Well, I'm going to add my red pepper flakes 37:35 and then sis, if you could squeeze the garlic in there. 37:37 Oh, you know what, 37:38 Cinda is really good at squeezing this garlic. 37:40 I knew she would gonna pass it on. 37:42 I mean, I can't steal that chopper and break her heart. 37:46 I couldn't do it. I just couldn't do that. 37:48 I was giving-- I love her too much. 37:50 You know, I'll just get right over here 37:52 and just watch, action, one more please, 37:55 look at that, look at that, 37:56 there it is garlic coming out of that garlic press. 37:59 It is fabulous. 38:00 I had never seen that any better have you? 38:06 Now wasn't that a good-- let's give her a big hand. 38:09 What we're gonna do with her? 38:10 Did you get the feeling she doesn't want to do garlic? 38:12 Sis, here. 38:14 All right, next to raw onions I really hate raw garlic. 38:19 I mean, I-- 38:20 But she knows it good for her. 38:22 I know it certainly and I do cook with it 38:24 and I like the flavor when it's cooked 38:26 but I really don't like raw garlic. 38:28 I will just beg anyone to press that garlic for me if had to. 38:31 Okay, and I'll put some of our seasoning so it will start. 38:35 Okay, now I will switch. 38:37 Okay, now you are gonna do it. 38:38 Yeah, now I can really help, yeah. 38:40 Well, I wanted the best for your recipe. 38:42 Oh, wow. 38:43 That was it. Yeah. 38:44 It was nice to-- 38:46 I'll tell you I got your back. 38:48 Okay, now I'm gonna put the black bean in there. 38:51 Okay. 38:53 The bean burgers, the purple burgers. 38:55 Okay. 38:56 And again I'm gonna use my gloves. 38:58 Use those kitchen gloves. 38:59 They sure coming here. 39:01 They do. 39:02 Here we go. Here we go. 39:05 Just mash it right up in there. 39:07 Don't worry I'll take, 39:08 I'll take care of the crash duty. 39:09 All right. 39:11 All right. Thank you very much. 39:13 You want a little more spraying here or not? 39:15 No, I'm going to also put some tomatoes in there. 39:20 Okay. That will be-- 39:21 You can pour the tomatoes in. 39:22 All of them? 39:28 And you can put the black bean 39:29 and I'm going to just squeeze them up just a little bit. 39:32 All right, here. Wonderful. 39:38 You might have wanted to squeeze those 39:39 ahead of time before you pour them. 39:40 Okay, I get time on clean up duty too. 39:42 Probably good idea. 39:46 And she is not only our garlic queen. 39:49 She is cleaning up. 39:52 I'll do clean up. 39:54 Hey, I wish to tell the tiny tots 39:56 don't worry if you make a mess, 39:58 we'll have fun cleaning it up. 39:59 That's right. 40:01 Why am I feeling like a tiny tot today? 40:07 Oh, well, it's a good thing to be. 40:08 Okay, the rest isn't gonna matter 40:11 and then we're gonna put the black beans in. 40:15 I think we should, we should go. 40:18 Okay, here you go. 40:19 I think we should let the viewers a little secret. 40:21 We taped our cooking program once 40:25 and the blender didn't work, 40:26 if did you happen to see that program 40:28 and so I not knowing the blender was turned on 40:32 and the lid was off-- 40:33 Somebody left the lid off, I'm not gonna say any who. 40:37 I won't let that intentional. 40:40 It was not intentional 40:43 and so the poor thing is she sitting there 40:48 and she had-- can I tell them? 40:50 She had fallen and broken her foot at the time. 40:53 So we were hiding her. 40:54 She was sitting on a stool back here 40:56 and we didn't want to say it on the air 40:58 because everyone was always gonna think 40:59 she had a broken foot, so Cinda sat on a stool 41:02 and then we just said she didn't have to move 41:04 and Linda and I we kicked up our shoes 41:07 so that way we would all be the same height than nobody-- 41:10 So now you know all our little secrets. 41:14 And so we were having, we went to plug that-- 41:17 I mean, went to start the blender, 41:18 Cinda was gonna be in charge of that 41:20 and it didn't work. 41:21 So we are like, oh, its not plugged in. 41:24 Funny thing, you have to plug them in. 41:26 What I forgot was the lid was off 41:28 and I didn't know it was turned on-- 41:29 And I couldn't go anywhere 41:31 as I have a broken foot sitting on a stool. 41:33 And I was making a cheese sauce. 41:35 And-- 41:37 Not pretty let me tell you. 41:38 And so all those ingredients are in the blender 41:40 I go oh, not a problem I'll plug it in. 41:42 So I reach over as soon as I plug that in 41:44 we had this volcano of cheese sauce 41:47 that came out all over Cinda. 41:49 Linda and I are running 41:50 and guess what, it was all over her. 41:53 I had cheese sauce on my cast, from head to foot. 41:58 From my head all the way down to my cast. 42:00 Yes, hence didn't some of it go into your cast 42:03 because you were trying to get it out-- 42:05 It was awful. It was awful. 42:09 But you know what, when things happen 42:11 like you do in life God says laughter is a good medicine. 42:15 And Kim, we just with you. 42:17 We are not trying to act like we are all that perfect 42:19 and we have things to happen. 42:20 So our director was in there ready 42:22 to push the button go are they are gonna quit 42:24 or they quit and we just kept rolling. 42:25 We like-- you can see it. 42:26 And we just-- well, there was 42:28 we didn't fix it or clean it up or anything we just-- 42:31 they kept saying in the control room, 42:32 oh, they are gonna go, 42:33 they are gonna go, stay with us. 42:36 So we did and you guys got to see it 42:38 but now you know the rest of the story. 42:41 I can turn it off. 42:42 We really do have fun in the kitchen. 42:46 Yes, she can say that because she is not the one 42:49 that was covered in cheese sauce. 42:53 Okay, what I'm doing now 42:55 is I'm taking out about a half a cup of this. 42:57 Okay. 42:59 And I'm gonna that's about out a half a cup. 43:02 Few pieces and then the rest 43:06 we are going to blend. 43:07 Oh, goody. 43:08 You want me to just get-- 43:09 I'm in charge of the lid, folks. 43:12 Let's put over here. 43:13 You know what, what if I did this-- 43:15 You can't move it. Over here. 43:16 Yeah, what if I did that-- You can go like. 43:17 We don't have our measuring thing 43:19 so what if I do this and we'll do that. 43:22 Well, you know, you are gonna make sure-- 43:24 That's what I love, innovation. 43:27 This is a group effort. 43:29 And when you forget your measuring cup 43:32 hey, you got a substitute. 43:35 Now you can partly just dump this in. 43:36 Yes, and if you pour kind of on the-- 43:39 if you pour it over and want to hit 43:40 the spatula that works too. 43:42 I want to make sure the big planks right in there 43:44 so we didn't have to. 43:45 Okay, here we go. 43:47 There we go. 43:49 All right. All right. 43:51 Okay, good down. 43:54 Okay. 43:56 Little paper towel in here, sis. 43:57 Okay. 43:58 The only problem is this came out. 44:02 Oh, the blade has already came out. 44:04 Oh, no. 44:07 You got it? 44:08 Well, when that happens-- 44:09 Okay. Let's just do that. 44:11 I don't know what-- 44:12 The lid is on, folks. 44:16 I'm even covering the top. 44:20 And you just blend it till it's really, really smooth. 44:24 And when it's all blended really, really smooth-- 44:27 What you say? 44:29 When it's blended really, really smooth 44:31 you add the other part. 44:32 Now I usually cook this up a little bit more 44:36 but its fine like this. 44:38 You just add those few pieces in and-- 44:41 So it gives a little bit of texture. 44:42 Texture and thee we have some already done over there. 44:45 All right. 44:46 And it serves with some-- I just some tostada chips. 44:50 Tostada chips, yeah-- Corn chips 44:53 and you got the black bean corn chips and regular. 44:56 Don't they look delicious? 44:58 And that really you didn't even know it was that easy. 44:59 Didn't you? 45:01 You thought she was working really, really hard. 45:02 Sorry, aunt Myrtle. 45:04 I think aunt Myrtle would still prefer 45:06 that you make it instead of her. 45:09 Okay, aunt Myrtle, I'll do that for you. 45:10 Yes, right. In fact, I'm gonna-- 45:12 And you know what, aunt Myrtle, 45:13 I think you were able to try my Mediterranean Sliders 45:17 so watch this next recipe I think you'll like these. 45:21 Let me read the recipe. 45:22 You will need-- 46:39 Now I love falafels 46:41 and so I thought you know, 46:43 I'm gonna do a little twist on that 46:45 and I found-- I loved the little mini pocket breads 46:49 and look-- I mean, they are so cute 46:51 and so if you can find them use the little mini ones, 46:56 they are just, they are just-- 46:58 If you can't you can take the regular ones 47:00 and cut them into, you know, small triangles 47:04 and then open them up and put your patties in. 47:07 So we're gonna start with the patties 47:10 and you're gonna put everything into a-- 47:15 well, this looks kind of big, 47:17 I think everything will fit in here. 47:19 So what I did first to save time 47:22 was I took my onions 47:24 and so I wasn't using any oil I put the water 47:28 and the McKay's chicken style seasoning in the skillet 47:32 and I sauteed the onions and that's why the onions 47:35 will have this yellow flavor, I mean color. 47:37 It's because of the seasoning. 47:40 Yellow flavor? 47:42 McKay's, McKay's chicken style seasoning. 47:45 So that's why it has that. 47:48 And that's a nice way to cook your onions 47:53 so you don't have the oil and the fats. 47:57 Okay, the garbanzo beans have been drained and rinsed. 48:00 That's a really healthy food. 48:02 That's really healthy. And then put the seasonings in. 48:06 Now VegeSal is my favorite all purpose seasoner 48:10 but you can use any of your favorite, 48:12 all purpose season salt. 48:15 You know, I recently tried some just to make a new snack 48:19 and this might be a good appetizer as well 48:21 that's not in the cookbook but I took garbanzos 48:23 and just seasoned them with a little bit of sprinkle salt 48:26 and cayenne pepper and baked them in oven 48:28 and make them crunchy and it was so good. 48:30 It's like popcorn. It is delicious. 48:32 Can I put our quick oats for a binder? 48:36 Now kalamata olives which are from the Mediterranean 48:43 and the peperoncini's and then the red pepper 48:50 and the breadcrumbs 48:55 and then sis, while I'm putting the spinach in 48:59 since you have gloves in your pocket at all times-- 49:02 She is taking revenge with me. 49:04 You can crumble the Chik'n patties 49:07 and we'll show you-- 49:09 you can crumble the Chik'n patties in here. 49:12 All right, but you know I'd rather crumble 49:14 the Chik'n patties any day than do the garlic. 49:17 So I just so you know. I have a glove right here. 49:21 I let her smell my hands. 49:23 Do you want me to do anything with this? 49:26 Yes, but forget that just one second. 49:29 Well, I have-- and we using 49:31 the MorningStar giller chik'n patties 49:35 and I'm not cooking them before hand 49:37 so you can see they are soft 49:41 and you don't need to put them in a skillet 49:45 and firm them up or roast, 49:46 you know, cook them before hand. 49:48 I just put them in my fist. 49:50 If you don't fry these at better time 49:52 the texture of these are is very, almost mushy. 49:55 Yes. 49:56 Texture but if you want it firmer 49:58 you do need to put it in a skillet. 50:01 But for this recipe you don't need it to do that, okay. 50:03 So thanks, sis. You are welcome. 50:06 Okay, I'm reaching my limit here on-- 50:11 You know, I was really-- 50:13 I maybe should have done 50:14 and I put this in the recipe book 50:16 that if you do have a small food processor 50:19 that you really can-- you put this in a mixing bowl, 50:22 mix it all up and then do it a couple batches at a time. 50:27 So we're gonna see how this works. 50:29 I'm not sure. 50:34 That might do okay, we might have to stir it up. 50:39 All right, let's stir it up at first. 50:41 Yeah, let's stir it up little bit. 50:44 Oh, that looks good. 50:46 And give it a one more quick little spin. 50:52 Don't take long isn't? 50:53 No. There, that's good. 50:55 And if yours gets a little thick 50:56 you can add a little bit of water, don't-- 50:59 you don't want to add too much. 51:00 Okay, now what you are gonna do, 51:02 well, now what Brenda's gonna do for us-- 51:06 I got this nice little scoop. 51:08 I use little tiny scoop 51:10 because these are appetizers remember. 51:13 And let's scoop them out. 51:15 I have put already some nonstick backing spray 51:18 and you want to put them on there 51:19 and they pat them down just a little bit 51:21 because you're gonna flat them out, sis. 51:22 Yeah, okay. 51:24 And then you will put this in a 375 degree oven for 15 minutes 51:29 and then turn them over and do another ten minutes 51:33 and this is what they look like 51:34 when you are-- when they are baked. 51:36 Aren't they cute? 51:37 And then to serve them 51:41 we'll get-- Linda's already started 51:42 on our cucumber sauce, we got our better than 51:46 sour cream in here and the fresh lemon juice 51:48 and the cayenne and season salt. 51:51 Now add the chopped cucumbers. 51:54 I like to use the baby English cucumbers. 51:57 I like their flavor. 51:58 And what about the tomatoes? 51:59 And then diced tomatoes and stir that up 52:05 and then you'll take your little pocket bread 52:10 and then you're gonna just cut a slit in it like this 52:15 and open it up, put some of your sauce in it. 52:18 All right. 52:19 Put your patty in it and put some lettuce and tomato 52:23 and you have an awesome appetizer. 52:25 And we have some already prepared for you to look at. 52:28 And so we had plated it up. 52:30 Isn't that beautiful? 52:32 Well, right now my sisters and I have six cookbooks 52:36 including our new cookbooks by Kellogg's 52:39 and they are all vegan vegetarian cookbooks. 52:41 This one is our newest 52:42 the Micheff Sisters cooking with Kellogg's. 52:45 Right now we would like to show you 52:46 how you can get yours. 52:51 If you've enjoyed the recipes you seen today 52:53 and would like to purchase your own copy 52:55 of one of their cookbooks 52:56 including their new cookbook Cooking with Kellogg's, 53:00 you can write to 3ABN, P.O. Box 220, 53:03 West Frankfort, Illinois 62896. 53:06 That's 3ABN, P.O. Box 220, 53:10 West Frankfort, Illinois 62896. 53:13 You can call 618-627-4651, 53:17 that's 618-627-4651 53:21 or if you would like to contact the Micheff Sisters 53:23 for speaking appointments or concerts 53:25 you can do so at their website at micheffsisters.com 53:29 that micheffsisters.com. |
Revised 2015-02-12