Participants: Jill Morikone (Host), Kyong Weathersby
Series Code: TDY
Program Code: TDY014021A
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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 00:30 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 01:07 Hello friends, and welcome to another 01:09 3ABN today cooking program. 01:12 I'm Jill Morikone and with me in the kitchen 01:15 is my good friend. 01:16 I'm speaking of Kyong Weathersby. 01:19 And, Kyong, we just want to welcome you. 01:21 Thank you for coming to 3ABN and for sharing your gifts 01:24 and talents with our family at home. 01:26 Thank you for inviting us again. 01:29 Yeah, so good to be here. 01:30 It is. So good to be here. 01:32 Every time she comes, we know 01:33 we're gonna have wonderful food. 01:35 Well, we know that she and her husband Larry 01:37 are precious people with a heart for ministry. 01:40 But maybe you are brand new to our 3ABN family 01:42 and you say who in the world is Kyong? 01:45 So why don't you tell us a little bit about 01:47 your ministry and Soup Kitchen and what you are involved in? 01:50 Well, you know, God called me about 14 years ago 01:55 and He said us to go out teach people how to cook healthy 01:58 and I followed with Him for two months 02:01 but He gently lend me that, I will instruct you, 02:04 I will show you everything. 02:06 So I just step in Lord, okay. 02:09 Well, I have best teacher anyway. 02:11 So ever since then, I've been going everywhere 02:14 and teaching people how to cook healthy 02:16 in such a way we want it. 02:18 And at that time I didn't even think 02:20 I'm gonna write even one cookbooks 02:22 but by the grace of God 02:24 now I have seven vegetarian cookbooks and about seven-- 02:27 Wow, seven cookbooks. 02:29 We have a graphic I see they just 02:31 put that up your seven cookbooks. 02:33 The first three have to do with all different recipes right, 02:36 breakfast and entrees, desserts 02:39 and there is something special about the rest of them. 02:41 So tell us briefly about rest of them? 02:42 I put first all of our main dishes like entrees 02:46 and the book five is of a healthy desserts. 02:50 Even though you are becoming a vegetarian or vegan, 02:53 you don't have to give up the sweet. 02:56 Then book six, you know, I'm from Korea 03:00 so it's all of our healthy oriented dishes. 03:03 The book seven is my last cookbook for those people 03:07 who are allergic to gluten or celiac, so praise God. 03:12 And three years ago and the God called me 03:16 into open a vegetarian Soup Kitchen to serve our community. 03:20 So it's such a neat-- and everything we serve either 03:25 vegan or vegetarian meal and there are 99, 03:28 I think 95 to 99 percent of the, 03:31 our guests are not vegetarian 03:33 but they really, really enjoy the food. 03:36 Amen. 03:37 It's a beautiful ministry 03:39 that Kyong and her husband Larry are involved in. 03:43 Initially they were led to do the cooking schools 03:45 and to reach out and minister that way 03:48 and then God said we want you to stay home 03:50 and we want you to open up this Soup Kitchen. 03:52 And it's a tremendous minister. 03:54 Kyong told me they have between 150 and 200 people 03:58 coming every Tuesday to the Soup Kitchen 04:01 and learning how to besides getting food, 04:04 vegan, vegetarian food 04:05 also learning how to take care of their bodies 04:07 and they are ministering to their souls 04:09 and praying with these people too. 04:11 So it's a wonderful ministry. 04:13 We right now are going to make fellowship lunch food today. 04:17 Isn't that correct? Yes. 04:19 We gonna go ahead and see-- 04:21 just to show the recipe first and then we talk about that. 04:24 Okay, let's do that. 04:25 We took a whole bunch of pictures 04:27 and you will see what we are making here today. 04:29 It's wonderful the food. 04:31 We start with Brown Rice Meatballs. 04:34 So do you think it look good? That looks wonderful. 04:37 I can't wait to try that. 04:38 Then next one I call the Kyong's Favorite Salad 04:41 because I have some oriented flavoring there 04:44 so you would like that. 04:45 Oh, yes. Also it's so good for you. 04:47 And then cheese Tofu Salad 04:49 and you made that into sandwiches. 04:51 Yeah, I can make-- you can make them sandwich 04:53 and also you can spread on your crackers. 04:56 Oh, or salad. On salad. 04:58 It's really, really good and delicious. 05:01 Yummy. I can't wait to try that. 05:03 I can't wait to try all of her food always. 05:05 And next one called the Chili Pie, 05:07 it's another Mexican dishes, 05:09 then put some corn bread on top of it. 05:13 So you can have a one made there, right there. 05:16 That sounds good. Then Garbanzo Onion Patties. 05:19 I made 250 patties for our Soup Kitchen 05:23 and it went really well. 05:24 Praise God. Oh, wow. 05:25 And then we are ending with dessert. 05:26 Ending with-- you got to have some delicious desserts. 05:31 So it's a Carob Fudge Brownies. 05:33 I think it look like it's a chocolate 05:34 without any chocolate in there? 05:36 I cannot wait to try it and eat it 05:39 because when Kyong comes, 05:40 we know the food is gonna be good. 05:42 So, I'm excited about it. Thank you. 05:43 But first, we gonna read the first recipe 05:46 for the Brown Rice Meatballs. 05:47 For that we need: 06:21 Very good. 06:22 This is a healthy alternative to a meatball. 06:24 That's right. 06:25 You know, when I used to eat meat, 06:28 meatball comes with usually brown ground beef. 06:33 So sometimes people will say 06:34 whatever you are gonna do with rice it's kind of boring. 06:38 So I'm gonna turn into the very exciting fellowship lunch 06:42 that you can serve with your family, 06:44 you know, your neighbor, you friends. 06:47 Oh, yes, I'm ready. 06:48 And I get a lot of phone calls from people is there anyway 06:51 you can do some fellowship lunch meals at the 3ABN 06:56 so this is for you that who has called me, 06:59 asked me to do this program. 07:00 Oh, that's wonderful. That's very nice. 07:02 First what we're going to do-- 07:03 It's nice to know something that you can bring. 07:06 Yeah. Okay. 07:07 And so we are going to go with brown rice. 07:10 Two cup cooked brown rice. 07:13 I'm already wearing my sanitation glove you know why, 07:16 because I'm gonna work with my hand. 07:19 And then we're gonna use the oat flour. 07:22 When you use the gluten free oat flour 07:24 it will be gluten free recipe for you. 07:27 And I will use some water 07:29 which is one fourth cup of water. 07:32 Then I'm using a pecan meal. 07:34 This one actually gives you the nutty flavor 07:37 also bring the color of the meat. 07:40 Yes. 07:41 We need that brown color. Yes, I'm making a pecan. 07:44 This one is the onions and unfermented soy sauce 07:50 and sea salt and the garlic powder. 07:55 You know, when Kyong is cooking 07:57 there is always the garlic powder, 07:58 onion powder and another one 08:00 is the nutritional yeast flakes. 08:03 If you just tune to 3ABN for the first time 08:07 people want to know, what is nutritional yeast flakes. 08:10 They are-- actually it's like a seasoning 08:14 but they are very high in vitamin A, I mean vitamin B. 08:17 No vitamin A, vitamin B1, B2, B6, B12 08:22 and perfect protein in there and very high in fiber. 08:25 Also it give you such a good flavor. 08:28 I was just thinking that 08:29 because you say, okay, well, this will help us 08:31 and this will give us the good vitamin B 08:34 but also it just tastes good. 08:35 It has a good flavor. Yeah. 08:36 I agree with you. 08:37 So mixing is kind of sticky so make sure you wear 08:41 some sanitation gloves, so your hand won't be so mess. 08:46 I'm gonna just keep it on because what I'm going to do 08:50 now, I'm gonna turn the fire on. 08:53 We are using for easy and delicious recipe. 08:57 Then I will oiling it some. 08:59 Is this olive oil, you like to use olive oil, okay. 09:01 Yeah, I'm gonna use, use the olive oil, 09:06 then if you have a small ice cream scoop, 09:09 this one make a perfect, perfect meatball size. 09:13 That's a good size. Then you just put in your hand. 09:17 Then they will all turn out the same instead of-- 09:19 If you are guessing you would have big and little. 09:20 I like that. 09:22 So I'm gonna go and put some more. 09:24 You know, while I'm making a meatball, 09:27 I like to talk to you about brown rice. 09:29 You know, brown rice is almost like a perfect food 09:34 except vitamin A and vitamin C 09:37 and there is no vitamin 12 in them. 09:41 So I just add vitamin 12. 09:43 You mean B12? Yeah, B12. 09:45 Okay. Thank you. 09:48 Sometimes I talk my-- 09:50 I'm talking too faster than what I'm thinking. 09:53 Yeah, no. That's okay. 09:54 I'm so thinking. 09:57 So when you serve with, you know, like a salad 10:01 then you will have a perfect combination. 10:05 Okay, salad and the meatballs work good together. 10:07 Yeah. 10:09 And also if you have diabetes, 10:13 this is very high in fiber also on whole grain. 10:18 So it will turn into sugar very slowly that it is-- 10:22 That's true. 10:23 Yeah, safe for you to eat. 10:25 Okay, how many did I make it? 10:27 Five? Yeah. 10:28 I'll make seven. Okay. 10:29 I love seven. Now don't you? 10:31 That's a perfect number. Perfect number. 10:32 Absolutely. So, okay, just one more. 10:34 How simple it is? I love that. 10:36 Yeah. Okay. 10:38 And there isn't lot of oil either. 10:39 Just a little bit to brown. Just a little bit oil you need. 10:41 You know, most of the meatball 10:43 you deep fry them, do you know that? 10:45 So you need to have it some more there 10:48 but if you-- some people they just don't want to use any oil, 10:51 then you can bake them. 10:53 But it's not gonna be as good 10:55 as you cook on the stove with a little bit of oil in it. 10:58 This turned to brown already. Yeah. 11:00 It goes really fast. 11:02 And the rice already cooked 11:05 and the only thing that didn't cook is the onion. 11:11 But if you're not doing-- 11:12 if you don't like the raw onions, 11:14 what you need to do just cook them 11:16 in the micro oven and that's added on 11:18 and that's really simple, simple fast cook. 11:22 That way it's-- you make sure it's cooked. 11:24 Now some people say I like raw onions 11:26 and then some people it's little tougher or so. 11:27 Yeah, I know. Yeah. 11:30 I'm gonna try one. You want to try one? 11:32 I want to try one. Okay. 11:34 Probably it's not-- it is okay to eat. 11:37 It's okay to eat. Yeah. 11:38 Because everything is cooked but you would-- 11:40 oh, yeah, I can see it's got a good crust on it. 11:43 It's hot. 11:50 It has good flavor? Yeah. 11:54 Sesame seeds are very, very high in calcium 11:58 and I like to put sesame seeds to bring the flavor. 12:01 I like that. Oh, it has good flavor. 12:04 That is very good and if you put it like 12:05 I see we have our final product, 12:07 you have some tomato sauce or something over it. 12:09 Oh, that's the spaghetti sauce. Spaghetti sauce over it. 12:12 And I think your guest will love to have that. 12:14 Oh, yes. 12:16 I love that. That is very good. 12:18 I've to try that at home and it's something that 12:20 you can make for your family or for fellowship dinner 12:23 which is what we are talking right here. 12:24 That's right and if freeze this really good. 12:26 You can make a day in advance or two day in advance 12:29 and you put in the freezer. 12:31 Perfect. Yeah. 12:32 Yeah, I love that. 12:33 Okay, let's go to our next recipe. 12:35 For Kyong's Favorite Salad: 13:07 I love salad, any type of salad 13:09 but tell me why you call this Kyong's favorite salad? 13:11 Why is it? 13:12 You know, my background I'm from Korea, South Korea 13:16 and I just cannot eat just raw salad 13:20 so I have to season it even though 13:22 I'm eating the raw salad. 13:24 So when you read the ingredients 13:26 there's sesame seeds, sesame oil, soy sauce 13:29 and it just bring wonderful flavor. 13:31 Oh, yeah. So I pray that you'd like this. 13:34 Oh, I will. I know I will. 13:35 So first of all we're going to need, 13:37 we need to have a Romaine lettuce. 13:39 So you need a full cup, so I had a measuring cup here 13:42 to make sure that and it's split about right. 13:47 I guess less is better. Okay. 13:50 So how pretty is-- I think this is about four cups. 13:54 Oh, yeah. Perfect, isn't it? 13:55 It is very perfect. How that happens. 13:59 So you gonna help me to start together. 14:01 Then I'll put this one here 14:02 and then you would need to help to cover. 14:04 I have a job. 14:07 By the way Romaine lettuce when you-- 14:09 some people are very irritable and they are depressed. 14:14 You mean emotionally depressed? 14:16 Depressed and they are very nervous. 14:20 They say eat some Romaine lettuce. 14:22 That you would come near no doubt. 14:25 That's very good. Isn't that amazing? 14:26 That is. I didn't know that. 14:28 And another good thing is cucumber. 14:31 Oh, you stay there. 14:34 That cucumber will have a lot of soy sauce. 14:35 Yeah, you stay there. 14:37 Anyway the cucumbers, 14:38 if you want to have a beautiful skin 14:41 just eat some lot of cucumbers 14:43 also good for your teeth, your gums. 14:48 Yes. And muscles. 14:50 Okay. Very nice. 14:52 It's just a really simple and easy recipe 14:56 and also very nutritious. 14:58 Actually good for your hold your body, you know that? 15:01 And God is so wonderful. Oh, yes. 15:03 So I would just cut this in half, this is Roma-- 15:06 I love Roma tomatoes. Yeah, it is. 15:08 It has very different flavor in them. 15:12 They are nice in salads. 15:15 And when you grow in your garden 15:17 they are the first one, right. 15:19 Didn't they? Because they are so small. 15:21 They are the best, I love them in the garden. 15:23 So you can pick them very first. 15:25 Nothing tastes like fresh home grown tomatoes. 15:27 Amen, that's right. I love growing seeds. 15:32 Okay, next one we will do parsley. 15:36 This is wonderful for your blood cleanser, 15:40 liver cleanser and kidney cleanser. 15:43 Okay, now you can go. That cucumber has extra stuff. 15:47 And next one I'm gonna put some sesame seed oil. 15:51 Oh, yeah. Oh, can you smell that? 15:54 Smells wonderful. Now in that sesame seeds. 15:58 I ground those sesame seeds so you can digest well, 16:01 and this is nutritional yeast flakes. 16:02 Your favorite. 16:04 Is that your favorite seasoning nutritional yeast flakes? 16:05 I use it for almost everything. Do you know why? 16:08 Because I was born and raised using MSG in our country 16:13 and since becoming a healthy eater 16:18 I don't want to use MSG 16:20 because it will damage your brain. 16:22 Yes. So now-- 16:23 This is kind of your substitute. 16:24 Nutritional yeast flakes either the substitute 16:26 and it brings up the flavor. 16:28 After that that's not done. Oh, they look so good. 16:32 Then you put some brain food. Oh. 16:35 Sprinkle on top of it. Omega 3. 16:36 Omega 3 and wonderful for your depressions 16:40 and help your brain function better. 16:43 And this is done. 16:44 How simple it is that? It's wonderful. 16:47 I love that. I'm going to-- 16:48 Usually when I serve, I like to put 16:52 walnuts on top of it instead you mixing it. 16:55 So don't stir them like I just did. 16:57 Let me help you. 17:00 That's wonderful. Okay. 17:02 So you put the walnuts on top and don't stir 17:04 then they stay on top and it looks pretty. 17:06 Yeah, it looks pretty. Absolutely. 17:09 Now this is gonna be noisy. 17:16 Good, isn't it? I can eat everyday. 17:22 All I need to have is little small bowl of brown rice 17:25 and salad and I'm done. 17:27 Oh, that's wonderful. 17:28 Now you know why I call it Kyong's favorite salad. 17:30 Oh, yeah. 17:31 I think we could call it Jill's favorite salad. 17:34 I love the sesame oil, 17:36 I like this unfermented soy sauce 17:38 but the sesame oil, the flavor of that, 17:41 that is very good. 17:42 Very, very good. 17:43 You know, also if you want to prepare for Sabbath meal 17:47 what you can do just cut all the vegetables ready 17:50 and the next day you can put some seasoning in there. 17:53 That way you won't be too wetted. 17:55 Yes. 17:56 I love that and I'm not sure we showed the final one either. 17:59 No, I don't think so. I'm so busy eating. 18:00 So there it is. 18:01 Yeah. Very nice. 18:02 But it looks basically like this one. 18:04 Yeah. 18:05 Very, very nice except the walnuts are all on top. 18:07 Yeah, they are all same. 18:12 Let's go to our next recipe. 18:14 We are gonna make the Cheese Tofu Salad. 18:16 For that we need: 19:07 I like this because it's such a versatile salad. 19:10 As you showed in the beginning 19:11 we can make into sandwiches or dip or salad. 19:14 Yeah, you can even put those salad and toppings. 19:16 Nice. 19:17 All kind of things you can-- you can even do the wrap. 19:19 Oh, that's a good idea. Yeah. 19:21 So why not, you know, 19:22 you are doing a fellowship lunch favorites, 19:25 so you can make this one day before 19:28 and then you can invite your friends. 19:30 You're gonna have it-- enjoy it. 19:31 Good meal. Good meal. 19:33 So let's just start it, okay. Okay. 19:35 First what we're going to do-- I get to work again. 19:38 Yeah, sure, I'm gonna put you to some work. 19:41 We're gonna blend. 19:42 So let's go and put some cold water. 19:44 We're gonna make cheese sauce first. 19:48 Then this is a cashew. 19:50 Do you know that cashew is wonderful for those people 19:53 who feel so tired and depressed? 19:58 So it's a mood elevator. Yeah. 20:01 That's a very good way to put it. 20:03 And then nutritional yeast flakes. 20:04 This another wonderful B vitamins 20:07 for the people who had depressions. 20:09 Yes. And you just put salt. 20:12 And this is paprika. This is paprika. 20:13 Okay. 20:15 And this is garlic powder, onion powder. 20:20 We got a half cup. 20:21 We need about one tablespoon lemon juice. 20:24 Then we put some paprika. 20:27 Pimentos, you want all of it? Yeah, I need all of that. 20:31 Amazingly all that ingredients 20:34 look like cheese and taste like a cheese. 20:40 And anything you made with the cashews taste really good. 20:43 Yes. Absolutely. 20:45 So we're gonna just blend it 20:46 until nice and smooth and cover your ears. 20:50 At home I usually put my ear pillows. 20:52 Yes, okay. We will make some noise. 21:14 Very good. Okay. 21:15 And key word is you have to blend it nice and smooth. 21:19 So at home you would probably want 21:20 to blend it longer than we just did. 21:22 That's about good time. That's good. 21:23 Okay. Yeah, about good time. 21:25 What I'm going to do now, 21:26 I'm gonna show you how to make cheese tofu salad. 21:30 Okay, this is a tofu and maybe lot of people 21:34 don't know what does tofu look like 21:36 and this is made from-- I'm gonna take it out. 21:39 Okay, water in there too. Okay. 21:42 Okay, this one made with hot soymilk. 21:46 So it's such good for you. 21:48 You know, I was born and raised with tofu, do you know that? 21:51 Oh, yeah. 21:52 Because oriental culture and oriental food 21:54 you would eat a lot of tofu. 21:55 And imagine that I'm turning to tofu. 22:00 Eating that much tofu. 22:01 And you need to clean the bowl 22:04 and then mash really good with the hand. 22:08 So I usually like to have a sanitation glove ready. 22:11 Yes. When I do that. 22:12 That when you take your glove off 22:14 your hand is nice and clean. 22:16 All right, this is another really simpler 22:20 and delicious recipe. 22:22 And next one you will need one stalk celery. 22:26 So you don't want to make it too big 22:28 because you supposed to be chopped. 22:30 So you are trying to make it smaller than-- 22:32 Yeah. 22:33 So then you just chop it here like this. 22:38 I better be careful. That's right. 22:40 We don't want any fingers hurt. 22:44 Do you remember one time 22:45 we cooked some fried rice on set and-- 22:48 I do remember that. 22:49 And Kyong cut her finger. Cut my fingers. 22:52 I do remember that. Yes. 22:54 But thank God that we finished the program. 22:56 That's' right and she was okay. 22:59 We need like two green onions. 23:04 I will slowdown. They give good flavor. 23:06 I like green onions. It is. 23:08 So even though I'm fixing American dishes, 23:11 I always put some oriental flavor in that 23:17 to make it taste good. 23:19 Okay, after that what I'll do, 23:23 you need a one-- I mean, you need a half onion 23:27 but I found that there are several people in here 23:30 that they don't like raw onions. 23:31 So I'm gonna skip it but you can always put it in there. 23:35 Then I'll just add, this is a sea salt. 23:40 This is a chicken like seasoning 23:42 without any chicken in them. 23:44 Now this is your recipe, 23:45 if I know you have it in the cookbook 23:47 so if our friends at home contact you for that recipe. 23:49 They can contact me or go to my website 23:52 Kyongcw.com and click on recipe. 23:56 And the chicken like seasoning is there. 23:58 Chicken like seasoning recipe will be there. 24:00 We will give you the recipe, not the recipe, 24:02 we would give you her address at the end of the program 24:05 so you can if you didn't get that down, 24:07 you can write that down. 24:09 I need a one cup cheese sauce please. 24:12 Oh, it's a good color. Yeah, it is. 24:15 And when you make this one recipe, 24:17 it usually come out two cups 24:19 so you can use one cup for this recipe 24:22 then you can make nacho cheese or chicken macaroni. 24:28 So there's no waste. 24:30 Now if you make this, could you freeze it 24:32 or it does not freeze well? 24:33 I never, I never freeze them. 24:37 It goes too quickly. 24:38 We go quickly so I don't have time to freeze. 24:42 Okay, see this is how it looks. 24:45 Good color. Yeah. 24:46 This one called cheese tofu salad. 24:49 Then what we are going to do 24:51 and maybe we can just put it right here 24:54 and then I have-- I'm gonna just give you idea 24:58 what you can do with this one. 24:59 So you can make sandwich. 25:01 So maybe we can put some filling on top over here 25:05 and you will see the finish product later, 25:09 but I just kind of give you idea 25:11 what we can do with this one. 25:14 So you can just make a big sandwich 25:16 or you can just cut it in fourth. 25:18 So I'll just make one more. 25:20 More is better, isn't it? 25:21 Oh, more is much better. 25:26 We have a big family in 3ABN so I just love to feed them. 25:33 And we love it when Kyong comes and she feeds us. 25:35 That's a blessing too. Thank you. 25:37 Now another one I'll do, let me use spoon 25:40 and this is a slice-- I mean, cucumber 25:44 and that you can just put on top 25:46 and this will make a wonderful finger food or appetite. 25:50 Isn't it? Yes. 25:51 You could put it on crackers. Yeah, even on crackers. 25:53 If we wanted something like healthy. 25:54 That will be wonderful, wonderful. 25:57 Yeah. And I'll just put only two. 26:00 And this is like a small Romaine lettuce 26:03 so you can just put it on. 26:04 Like a lettuce wrap. Yeah. 26:06 Oh, I love it. Doesn't that look good? 26:10 It looks very good. Yeah. 26:11 So this-- I just kind of give you few ideas 26:14 what you can do with them. 26:15 I love that. 26:16 We have one that's done in the front 26:17 and those are the sandwiches 26:18 and then you have some as a dip with the crackers. 26:21 Yeah. Yeah. 26:22 I like that. 26:23 Don't you think your guests will love 26:27 to have a healthy meal like this? 26:29 It's nice for fellowship lunch 26:30 but also this would be delightful for a party. 26:33 You know, it has nice eye appeal presentation, 26:35 it would be very nice. 26:36 It is. I like it very much. 26:38 I'm going to try one on the cucumber. 26:40 Oh, please do. 26:51 That's wonderful. 26:53 Good flavor, I like it very much. 26:55 I can taste the pimento, 26:56 I can taste just the little of the cashew flavor, 26:59 the lemon juice is good. 27:00 It gives just a little kick. Very, very nice. 27:03 I could-- this sandwich is mine. 27:07 One for you, one for Greg. Okay, that's nice. 27:10 We got to share them. Let's go to our next recipe. 27:14 We're making the Chili Pie. 27:16 For that-- for the Chili you need: 28:19 I love this. 28:20 We are putting a chili pie, 28:22 so this is going in the corn bread. 28:24 Yeah. That's yummy. 28:26 Kyong makes good corn bread. 28:28 I had her corn bread so I know this is good. 28:30 But I haven't had it with the chili pie. 28:31 I like that. 28:33 This one actually like a two recipe combined. 28:36 Its like a chili, if you want to just want to have chili, 28:38 you can only have the chili or if you want to have 28:40 just corn bread only you can have corn bread 28:42 or you can mix together to make a chili pie. 28:46 And so when I do it everyday food 28:49 can be entertaining for your guests 28:53 for the fellowship lunch. 28:54 So remember that this is a fellowship lunch theme. 28:57 Yes, absolutely. 28:58 Okay, what I'm going to do, 29:00 first you will need either two cup cooked pinto bean. 29:04 If you don't have time to cook 29:06 you can always get one can of the 16 ounce pinto beans. 29:11 Then original recipe you need to have meat, 29:15 so what I'll do I'm gonna use the TVP 29:18 which is like from soybean products. 29:21 So more likely once they get in 29:23 where they mix it with water it will look like ground beef. 29:28 And so friends at home, what is TVP? 29:31 TVP like a texture vegetable protein. 29:34 So it's like all 100 percent protein for you. 29:37 That's how we can need to put them. 29:38 And it's made with soy? 29:40 Yeah, soybean. Okay, yeah. 29:41 Next one I will use tomato sauce. 29:44 This is another dumping, easy-- I like that. 29:47 Delicious and healthy for you. I'll just spread in here. 29:51 Then you will need water so add an one fourth cup water. 29:56 And Mexican food you got to have paprika. 30:00 I mean, they use the chili powder 30:02 but you know that I don't promote any spicy food 30:06 because really it's harmful to your stomach. 30:09 And that we needn't-- we shouldn't eat the spice food. 30:11 Anyway this is soy sauce unfermented and cumin. 30:19 And cumin not only bring the good flavor 30:22 when you work with the beans 30:25 and it will extract the gas properly. 30:28 Oh, out of the beans. Yeah, out of beans. 30:30 I just put nutritional yeast flake, Kyong's favorite. 30:35 I think we used it in everyone this morning. 30:37 And this one is garlic, two cloves garlic. 30:41 Then you just mix really good 30:43 and you don't have to bake this one. 30:45 Simple and easy. 30:46 Because we are gonna bake it all from the corn bread. 30:48 That's right. 30:49 Now after you mix it really good-- 30:52 actually if you have 8/11 that is the perfect size 30:56 for this recipe but, you know, 30:58 sometimes you just have to do whatever you find. 31:01 So I got a pie dish you see here, 31:03 this is like a 9.5 inches and you just put it all here. 31:09 Chili on the bottom. Yeah, chili on the bottom. 31:11 Now did you spray it first or not, you don't need it? 31:13 You don't have to because it has lot of water in there. 31:17 Then next I'm gonna just ask you 31:19 to mix some corn bread for me. 31:21 Sure. 31:22 First what we need to do, let's put some corn meal, 31:26 I'll just put in the back and we need some room here. 31:30 And then next we have unbleached white flour. 31:34 So it's kind of half, half, half. 31:36 Corn meal half, flour-- 31:38 Yes, if you are allergic to gluten, 31:40 you can use brown rice flour that will work just fine 31:43 then it will be gluten free recipe. 31:46 And this is turbinado sugar, 31:47 not whole of it, just one tablespoon. 31:50 And this is aluminum free baking powder. 31:54 You know regular baking powder, 31:56 baking soda they had aluminum in them 31:58 so try to find one. 32:00 And I'm adding a wheat germ. 32:01 Do you know why I'm adding a wheat germ? 32:03 Because we used the unbleached flour 32:04 and you took the germ out 32:05 and you're trying to add back in. 32:07 That's right. Very good. 32:08 Some people ask me 32:09 why don't you use the whole wheat flour then? 32:12 Then whole wheat flour kind of really heavy. 32:15 You don't like the heavy, heavy corn bread. 32:17 Yes, definitely. 32:19 We don't want that. This is sea salt. 32:23 As you see there we don't use any egg 32:25 but I'm using soy flour for binding. 32:29 So it's like egg substitution. 32:33 After you mix dry ingredients really good 32:35 I'm adding-- this is vegetable oil. 32:39 Okay. 32:41 Then after that I'm using soymilk. 32:45 Now do you use unsweetened soymilk 32:47 or doesn't not matter which type? 32:49 Well, we add some sugar in there 32:51 so really it doesn't matter. 32:52 It doesn't matter, okay. 32:53 If you like the sweet corn bread 32:54 you can use the just-- 32:56 Like the sweater soymilk. Yeah, sweater one. 32:59 If you don't like it you can get a regular one. 33:01 If you are allergic to soy, then you can use almond. 33:03 Yes, we can almond the rice. 33:06 So there's a lot of different options now 33:08 and that's very nice. 33:09 That's the really blessing. 33:11 Now why don't you go and turn the oven at 400 degrees, 33:17 and it looks good. 33:19 Okay. It looks very unique. 33:21 And make sure that you need to have a small ice cream scoop 33:25 then dip in the water otherwise they get stick. 33:28 It's a very good idea. 33:29 So then you just take one scoop out 33:33 and start from the middle. 33:34 So we are not gonna cover the whole top, okay. 33:37 Very cute. 33:38 And it's hard to cover because this is really liquid. 33:41 Yes, and it would sink in. And it's a really mess. 33:44 So you just go around it 33:46 and just-- we can go really faster. 33:49 And because of the baking powder it's going to rise. 33:52 Yeah. 33:53 Then you can bake it at-- I don't know this oven is vary. 33:58 Our home takes about 35 minutes to bake. 34:01 Now over here we did that and it takes 20 minutes only. 34:06 Otherwise we are going to burn our dish rather. 34:09 You know that a very good point. 34:10 Ovens are not created equal. That's right. 34:12 So some ovens are hotter than other ovens 34:15 so you can have a thermometer 34:17 and test the temperature of your oven 34:18 and that would help you gauge know how long to bake it for. 34:23 So actually my cookbook said 34:25 it takes about 35 minutes but just watch-- 34:28 Okay, if you don't want it to burn. 34:30 And you just kind of have idea, right. 34:33 Just go all the way around. 34:35 Isn't it pretty? It is. Very nice. 34:36 And I think your guests will love it 34:38 and they just can't wait to scope it out. 34:41 And we have one that's all-- 34:42 this one's already baked off and look how nice it is. 34:44 Yeah, that one is already baked. 34:45 I can see that. Yeah. 34:47 That is very nice. All right. 34:50 Very yummy. 34:51 Now you do these recipes at-- Soup Kitchen. 34:55 The Soup Kitchen, what about the cooking school 34:57 when you have that-- there you are. 34:58 Now this is first time I show on 3ABN. 35:02 I have so many recipes so-- Yes. 35:06 What I will do when I did 35:07 a cooking school in our local areas, 35:09 I try to do the recipe there you can get 35:13 all the ingredients from the local grocery store. 35:16 So you don't have to go to the health food stores? 35:17 Yeah. 35:19 So this one you got TVP so-- sometime they can't get, 35:23 they live in small town so people cannot get it. 35:25 Of course. 35:26 Absolutely, yeah. That's very nice. 35:28 I like that because sometimes 35:29 you know, when we are cooking we say 35:31 I want a transition and I want to cook different, 35:34 I want to cook healthy but I can't find 35:36 these ingredients and it's nice. 35:37 I like that about your ministry because it focuses on that. 35:41 Okay, what do you eat in your area, 35:43 maybe it's a small town, 35:44 maybe there is no health food store, 35:45 maybe you live overseas and you say 35:48 I can't get these ingredients so that's nice. 35:50 A lot of Kyong's recipes would focus on ingredients 35:53 that we all could eat, we all could get 35:55 and so that's a blessing. 35:57 You know, our ministry is not for us, for the people. 36:02 So we always have to think about 36:05 what would be best for them to get a ingredient. 36:08 Sometimes what I do, 36:10 if I had to do recipe with a TVP, 36:12 I prepackage so they can buy right there and take home. 36:18 So they can cook right way. So they can try it? 36:20 Yeah, try it. That's literally-- 36:22 Our just main focus, you know, 36:23 teach people how to cook, eat and healthy. 36:26 Amen, that's wonderful. 36:28 Let's go to our next recipe here. 36:30 We have for that the Garbanzo and Onion Patties. 36:57 These are wonderful garbanzo patties 36:59 that you can take to fellowship lunch. 37:01 I like that. 37:02 The ones I had Kyong make for me 37:04 were much larger but these are small size 37:06 because it's perfect for fellowship lunch. 37:08 Yeah. I like that. 37:09 You can actually make a big one 37:11 and you can serve with the gravy 37:12 and then make a good main dishes. 37:15 In the fellowship lunch, you know, 37:16 you are gonna serve more than family 37:19 then you don't want to have a big one. 37:21 So you make them small. It's cute and yummy. 37:25 Okay, what we are going to do-- 37:27 let's go ahead and put some water first. 37:32 One cup water, then we need one cup soaked garbanzo bean. 37:39 And lot of people ask me how long do I need to soak? 37:43 You just put it in the kitchen overnight 37:46 and then you will soak. 37:47 Okay. Okay. And it's ready. 37:49 Just put in overnight and then we are done. 37:51 Yeah. We are gonna make some noise. 38:08 Okay. It's very good. 38:09 Nice and easy. Yeah, nice and easy. 38:11 And would you go ahead, I put it in here please? 38:15 We need to all out there. Can you see in there? 38:19 Am I holding it at the right angle? 38:21 Yeah, I can see it and please do not use 38:25 the canned garbanzo bean for this recipe 38:29 because the texture is not same, 38:31 they are too soft for this. 38:33 So what you are doing is you are taking raw garbanzos. 38:36 You soak them all night, you do not cook them 38:38 and then you just blend them? 38:39 Right. Okay. 38:40 Okay, you got it. I got it. 38:42 Well, thank you because I didn't get so, yeah. 38:44 Now garbanzo bean is really good source of fiber 38:47 and protein and has a high in minerals 38:51 and vitamin C in them. 38:52 So if you want to be happy, 38:54 you know actually Kyong means happiness. 38:57 I don't know why they named me happiness, 38:59 I guess they wished me to live happy life. 39:03 So eat lots of garbanzo bean, 39:04 it keep you really make you happy. 39:07 I don't why but it works. Yeah. 39:10 Okay, next one you will need white unbleached white flour, 39:16 then I'm adding some wheat germ. 39:18 Wheat germ is a very high in vitamin E, 39:20 so it's wonderful for the skin and antioxidant also. 39:25 This is the sea salt. 39:28 And what is next? Nutritional yeast flakes. 39:29 Nutritional yeast flakes for flavor and-- 39:32 We know that needs to be there. 39:33 And garlic powder and onion power. 39:34 And garlic and onion, oh, yeah. Onion powder. 39:38 Then I'm gonna go and turn the fire on. 39:40 Oh, that's smart, you want to get it warmed up. 39:41 Yeah, this one needs to get ready. 39:43 Oh, made a mess. Okay. 39:47 In my kitchen that happens quite often. 39:50 Especially when you work with the flour that happens. 39:52 That's right. Okay, so mix really good. 39:55 Look at that, how it is thick batter. 39:57 It's not really watery batter. 40:00 Okay, mixing is done, then we'll give this to you. 40:04 Then I'll say didn't I say garbanzo and onion patty. 40:07 Yes. 40:08 So you will need one sliced onion for this one. 40:14 So you can just cut it in half like this 40:17 then if you can slice thin, just slice thin. 40:22 Okay. Yeah. 40:26 Okay. 40:27 So we are not chopping per se, it's more sliced. 40:29 More sliced. 40:30 But its chopping is what you do. 40:33 Then make sure just to break it with the hand 40:36 because we are gonna go and put it in here 40:38 and make a patty. 40:41 And this is such a yummy recipe and any-- everybody liked this. 40:47 So far I made it for everybody 40:48 and I haven't find anybody don't like this recipe. 40:52 And you would think garbanzos and onions and seasonings. 40:54 In fact, it's fabulous. This is very good. 40:58 I've had it. Okay, so-- thank you. 40:59 Then mix really good. Yeah. 41:01 Thank you for liking my food. 41:07 Now I get a lot of phone calls from 3ABN viewers. 41:11 They never taste my food 41:13 but they just saw me demonstrating this. 41:16 I can do that, you know. Yes, that's what I like. 41:19 That's the encouragement. 41:22 And so they call, I put the cookbook information 41:25 so they want to start eat healthy. 41:28 Yes, that's nice. 41:29 So what you need to do just put some oil. 41:33 Well, I guess I'm gonna use all the oil. 41:36 We don't have much oil. This is good enough. 41:39 Normally you would use more. 41:40 Yeah, I would use more. Okay. 41:42 Because you don't want them to be stick to the bottom. 41:47 And we got a good one pan going on. 41:48 Yeah. 41:49 And what you need to do 41:51 just you need to do little tablespoon, 41:53 just put it in here and make it nice and round. 41:58 Make a simple by the sides. Okay. 42:01 And because we had a slice onions 42:04 its not gonna be really wet form. 42:07 So don't worry about that. Okay. 42:10 And then it becomes golden brown 42:12 and you flip it over on the other side. 42:13 Yeah, flip it over then you will be ready to serve. 42:16 And when it's done we have a final product here, 42:19 I want to show you it's beautiful. 42:21 Very, very nice, golden brown, 42:24 it looks very good and they taste wonderful too. 42:26 You want to taste one? I do it indeed. 42:29 Sure, you can do that. I will grab one off of here. 42:38 You like it? Good flavor. 42:40 Taste so much better when it's hot. 42:44 It's still wonderful. 42:45 I love them. Very, very nice. 42:46 I like the onions in them too, good flavor. 42:49 Let's go to our last recipe. 42:51 We are having dessert, Carob Fudge Brownies. 42:55 For that we need: 43:41 I always think every good meal 43:42 needs to end with a good dessert. 43:45 Especially a Sabbath meal, 43:46 something that would be a special. 43:48 A special occasion and special meal 43:50 and we are having a healthy brownies here. 43:51 That's right. 43:53 And this is Larry's favorite and the carob fudge brownies. 43:58 So we make this one for our anniversary, 44:01 birthday and his birthday and my birthday. 44:04 So any occasion so I make this one all the time. 44:08 And I've got a such a good comments 44:11 from the chocolate eaters 44:14 but we are not using any chocolate 44:15 but such a good flavor. 44:17 So I'm gonna show you step by step how to make brownie. 44:22 You know, when I came to America about 32 years ago 44:25 Larry said make me some brownie. 44:27 So I went to store, you know, they had a box. 44:31 Then is said, wow, I never eat this but they are so good. 44:35 But now you can-- you know 44:37 they are not very really healthy. 44:39 So I'm gonna show how to make a healthier one. 44:41 Okay, I'm gonna use oat flour, so you put on half oat flour. 44:47 You can just ground the oats in the blender. 44:50 It works very well. 44:51 And it works really good 44:52 and this is a whole wheat flour. 44:55 So this is a whole grain. It is. 44:58 How this one look like a fudge brownie 45:00 because I'm using carob powder 45:03 which is the chocolate substitute, 45:05 this is all natural, natural so no caffeine whatsoever. 45:10 And I don't know whether you like 45:13 to put walnuts in your brownie. 45:16 This well, we do so you need one cup. 45:19 One cup? 45:20 You can eat something healthy 45:22 and sweet and good for your brain. 45:25 Oh, yeah. 45:26 Walnuts is very high in Omega 3. 45:27 And also it give you lots of energy 45:30 because we are using a whole grain. 45:32 And I put carob powder, 45:36 I'm adding some this is a coffee substitute called-- 45:41 I'm using a Cafix 45:42 which is a coffee substitute and carob powder 45:46 which give you really chocolate flavor. 45:50 You need the coffee substitute to combine the carob. 45:52 That's right. Absolutely. 45:53 And this is aluminum free baking powder 45:59 and I'm using turnbinado sugar. 46:01 You can get it from any local grocery store. 46:04 This one has more minerals like calcium, iron, minerals. 46:11 Actually if you are very sensitive to sugar 46:17 then I would like to recommend 46:18 you can use a half of the sugar and half of the stevia. 46:23 That's a good option. 46:24 Yeah, so one teaspoon stevia equal to one fourth cup sugar. 46:31 This is what I did. Okay. 46:32 And the last one I'm gonna go and put some salt. 46:35 I talk too much, don't I? By the way-- 46:38 Well, we need the information and that's so helpful to know 46:41 why we are doing what we are doing 46:42 and what are the helpful qualities 46:44 in the different food that we are eating. 46:46 So that's a good thing. People want to know. 46:47 I'm glad. Absolutely. 46:49 They want to know what's wrong with their brownie. 46:52 And so they need to know that. 46:54 Then after you mix all the dry ingredients 46:58 then you can add vegetable oil. 47:00 We don't use any, any butter here. 47:04 Then this is a soymilk. 47:08 Like I told you at home 47:09 I love to cook, this is vanilla. 47:12 And sometime I spend two or three hours in my kitchen 47:15 working on new recipe and cooking for church 47:18 or cooking for something. 47:20 I love to-- I don't know 47:21 if you ever heard Jill Morikone CD. 47:27 You know, even though I only see her 47:28 once a year or twice a year 47:30 and you are in my kitchen everyday 47:33 because I'm listening to your CD while I'm cooking. 47:36 Before I know her and I'm seeing her along 47:39 and I say what, she is just in my kitchen. 47:41 Praise God, 47:42 that's the beautiful thing about music. 47:44 You can combine the music and cooking. 47:46 Yes. That is what you do. 47:47 That's wonderful. That's right. 47:48 So we are going to-- 47:50 Now mixing is done and all we need to do, 47:54 when you have 8/8 bake pan maybe 47:58 that's what you need to do but we don't. 48:02 So you are using kind of a pie. 48:03 It's a pie dish. Yes. 48:05 So you can make actually-- even though brownie 48:08 it just look like a cake too. 48:10 So let's go and transfer to your bake dishes. 48:15 Okay, make sure that you turn your oven at 350 degrees. 48:21 You want to preheat it. Preheat it. 48:23 Yeah, that way you can-- How long does it bake for? 48:25 About 30 minutes, it will work. Okay. 48:28 All right, 30 to 35 minutes it depends on your oven. 48:31 I know we have one that's all baked here 48:33 because we want to get to the frosting part here. 48:35 That one is all finished 48:37 and the final product and then we have one 48:38 that's baked without the frosting on it. 48:40 Yeah, so while that we do I will show you the frosting. 48:43 We have time for the frosting? 48:45 We have time for the frosting. All right. 48:47 So you will need a half cup honey, 48:50 then soymilk powder and this one is carob powder. 48:57 This will make a wonderful cake topping too. 49:01 You will need little bit of soy, I miss here. 49:04 I'm bit worried though. Salt. 49:05 Salt. Thank you. 49:07 We need salt and all of that, absolutely. 49:10 It seems like you were mixing it 49:13 but you just take your time with a spoon, please. 49:17 It's thick batter. Yes. 49:19 And when you make some cake you just drape it on it. 49:22 It is so pretty too. Yes. 49:26 So after maybe you like to see how the frosting looks like? 49:29 We would indeed like to see. Okay, see. 49:33 Oh, yeah, I can see that. 49:35 It just takes a little bit of time. 49:36 About minute, okay, then after that we already pre-bake. 49:42 This one we baked and that has no frosting on it. 49:44 No frosting on it so you just drape it on top of it. 49:48 You have to wait till it cools first and then-- 49:49 Yes, that will be better. 49:52 You know, this dish is always so heavy. 49:54 Just hold it for me. Yeah. 49:56 Thank you. 49:58 Okay, I'm gonna take-- try to take it all out. 50:01 It looks wonderful. Okay. 50:03 And after that I think its good enough. 50:07 At home I will take it all out 50:08 but now we don't have much time so you just lay on top of it. 50:14 Very nice. 50:15 Nicely and cover or do at the top. 50:19 Would you put in the fridge? No. 50:22 You serve at room temperature? 50:23 Yeah, this is just fine and-- Perfect, okay. 50:25 Now I have a one more step to do after this one and we-- 50:30 It looks good. At home we love walnuts. 50:33 Everyday we're gonna eat a walnut for our memory. 50:37 That is important. 50:38 So every morning we have walnuts on our table. 50:42 So good enough. 50:45 I will make it more perfect at home 50:47 but today you just sprinkle some walnuts on. 50:50 We got some walnuts there. Yeah. 50:53 Then it will be a wonderfully delicious and good for you. 50:59 So-- Oh, it smells good. 51:01 I can smell it. It smells wonderful. 51:02 I know our crew there is waiting. 51:07 They are waiting to have our brownie. 51:09 They really love this. Okay. 51:12 How about that? It looks wonderful. 51:13 Can we show our finished product? 51:15 And it looks the same. Same as, yeah. 51:16 They do. 51:17 They actually look very similar the one there and the one here. 51:20 They look wonderful. Thank you so much. 51:22 Thank you. Thank you. 51:24 Right now what we want to do 51:25 is we want to go to Kyong's address. 51:28 If you would like to contact she or her husband Larry, 51:31 if you would like some of these recipes, 51:33 if you are interested in one of those seven cookbooks, 51:37 I have all seven of them in my kitchen at home 51:39 and they are wonderful and they are wonderful tool 51:42 to learn how to cook more healthy. 51:44 Well, if you are interested in more information 51:46 about the Soup Kitchen 51:47 here's how you can contact her for yourself. 51:51 If you would like to contact Larry 51:53 or Kyong for one of their cookbooks 51:55 or invite them to come to your area 51:57 you can write to, A Taste of Heaven, 51:59 47546 Highway 8 East, Mena, Arkansas, 71953. 52:06 That's A Taste of Heaven, 47546 Highway 8 East, 52:12 Mena, Arkansas, 71953. 52:15 You can call 479-243-9216, 52:20 that's 479-243-9216. 52:23 You can also visit her website at kyongcw.com, 52:30 that's kyongcw.com. |
Revised 2015-02-19