Participants:
Series Code: TDY
Program Code: TDY014025A
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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 00:39 Mending broken people 00:45 I want to spend my life 00:50 Mending broken people 01:06 Hello, and welcome 01:08 to another 3ABN today cooking program. 01:11 We are the Micheff Sisters. And I'm Linda. 01:15 I'm Brenda. And I'm Cinda. 01:19 We tell you that its time there's 01:20 so many people will get us all mixed up. 01:22 I honestly don't know why that is? 01:24 But they'll call me Linda or Cinda 01:26 or they'll call you guys my name and-- 01:30 But you know honestly, our dad does that too. 01:33 Hey, Linda, Brenda, Cinda 01:35 oh, you know which one I mean, get over here. 01:37 So we started calling us sunshine, 01:39 I thought that was my special name 01:41 until I realized he called them sunshine too. 01:44 All of us have special names. 01:46 Now, wait a minute, I'm sunshine. 01:47 He just made it-- 01:49 he just made it easy for himself. 01:50 We love you, daddy. 01:51 Yep, just answer, hi, daddy. Well, hi, sunshine. 01:56 Well, today we are calling this program 02:01 Let's Celebrate. 02:04 What are we celebrating, you ask? 02:06 God's great love for all of us. That's right. 02:08 Everyday of life is the day to celebrate. 02:11 And so you don't have to have a-- 02:13 you know, make up a special reason. 02:14 We already have a special reason. 02:15 That's right. You know. 02:17 You know, I at-- 02:18 when my kids were growing up, 02:20 I would find ways to just kind of brighten a week 02:24 or brighten a month and celebrate. 02:26 I remember when Katie fell and broke her foot, 02:31 she was just so and I was like-- 02:33 let's have a party. 02:35 You broke your foot, you've never done that before. 02:38 This is it, let's have a party. 02:40 She looked at me and we had a party. 02:42 Well, it says in Philippians, 02:44 rejoice in the Lord always, and again I say rejoice. 02:48 So I made kinds of special food and we just celebrated. 02:53 Speaking of special food, there is something special 02:57 about this program that we're celebrating too 03:00 and that's our brand new cookbook. 03:03 The Micheff Sisters Cooking with Kellogg's. 03:05 And Kellogg's corporation contacted us to 03:09 you know write their cookbook for them 03:12 using all of their products. 03:14 They own a lot of vegetarian products. 03:15 They are vegan products. Yes. 03:17 Yeah. And they Loma Linda-- 03:20 Foods, Worthington Foods, 03:21 MorningStar Farms, Gardenburger. 03:24 I mean, I actually when we started this project, 03:27 I don't know about you sisters 03:28 but I didn't know that they own-- 03:29 I did not realize that. 03:31 So many of that a vegetarian products, 03:32 and many of their products are vegan. 03:35 So we've taken the vegan products 03:38 and we have each of us 03:40 created recipes using one of their products, 03:43 their vegan products each one of these recipes. 03:45 We're showing you-- right-- 03:46 we're showing you creative ways to make to use these products. 03:50 To use these products. That's right. 03:51 Because a lot of time you'll see a can 03:55 and you'll think okay, what do I do with this? 03:58 Or you'll buy one of their frozen patties 04:01 or their frozen burgers and you think, 04:04 oh, I just can only use that for a sandwich. 04:08 We're showing you some pretty creative and delicious. 04:11 That's right. 04:12 Ways you can do use them that are different. 04:16 So, well, maybe we should show them right now. 04:18 Okay. Show you. 04:20 What we're making today. 04:21 We're giving you some ideas that little bit extra special 04:26 that you can use when you want to find a reason to celebrate. 04:32 May be, just you don't normally try. 04:34 Right. Yeah. 04:35 So starting up with-- 04:36 Let's show you, we're gonna start off 04:39 with the Little Chick'n Hot Pockets. 04:42 That's right. Those are delicious. 04:43 And then we have Spinach Triangles. 04:47 And I love spinach. And that's good. 04:48 Then we're gonna have Chicken Vegetable Alfredo. 04:51 Oh, and one of my favorites Roasted Acorn Squash. 04:56 So good. 04:58 I love that and then we've got Sweet Potato Salad. 05:00 Can't go wrong with that. I love sweet potatoes. 05:03 And then we have Chicken Asparagus Salad. 05:06 Now if you don't like that asparagus 05:08 just hang on because it's really good. 05:11 Think you didn't too. 05:13 But you can take it out and put another vegetable. 05:14 Sis, doesn't like asparagus. I love asparagus. 05:17 We're gonna start with the Little Chick'n Hot Pockets 05:19 and let me read this recipe. 05:22 For this you will need... 05:49 Which is vegan, right. Which is vegan. 05:51 And if you didn't have time to write all that down 05:53 don't panic, don't worry 05:55 just sit down, just enjoy the program 05:57 because you can get all of our recipes 05:59 on our website micheffsisters.com 06:02 and its m-i-c-h-e-f-fsisters.com 06:06 and there's not only the recipes there 06:08 but there is a picture of the food 06:11 that we are preparing. 06:13 So that you get to see it and there's the recipe. 06:15 You can get it on 3ABN. 06:16 And you can also get it on 3ABN's website 3ABN.org. 06:20 And you can also get our new cookbook. 06:22 Yes, they're all in here, right here. 06:25 Okay, so for this recipe I'm using the Tender Bits and-- 06:32 And they're by Loma Linda. 06:33 Aren't they or they Worthington? 06:36 Loma Linda, just want to be sure. 06:37 Well, you know what in your defense, 06:39 there's Worthington on the can too. 06:43 All right, so we were both right. 06:46 That works. 06:48 Okay, so you're gonna start by taking the Tender Bits 06:51 and putting them in your food processor. 06:53 And if you don't have a food processor 06:55 you can just chop them up really fine with a knife. 06:59 And so go ahead and grind those up. 07:01 I'll probably do. 07:02 Yeah, Linda would use the knife. 07:04 Cinda and I would use the food process. 07:06 Yeah. Well. 07:11 Does that look good? There you go, that's good. 07:15 Oh, am I say said that's good. Okay. 07:19 We just want to say 07:20 a special thank you to Camille Gilley 07:21 who donated this food processor for us. 07:24 And thank you, Camilla. 07:26 You are always so thoughtful 07:27 and thinking about all the cook series. 07:29 So we appreciate you. 07:30 Do you know what, she even sent me 07:31 a pair of shoes in the mail 07:32 because my feet were hurting. 07:34 She is the sweetest. Just love her. 07:37 I missed her, when we had her grandkids on Tiny Tots 07:42 she was faithful at Tiny Tots every single time we taped 07:46 and would help us in anything. 07:48 Oh, I know. I miss that. 07:49 Because she had grandchildren on the program, 07:51 so she was there-- 07:52 She was there and it was so nice. 07:54 She loves Jesus. But they grew up. 07:55 So she lives to help others 07:58 and that's what you do when you love Jesus. 07:59 You have to ask her, 08:00 she's getting more grandkids coming up. 08:03 I know, I know. 08:05 Okay, I have already taken the spinach and chopped it up. 08:09 And what I did was I just-- 08:13 which I should have showed you but I was in a hurry 08:16 and I just bunched all the leaves together 08:18 and then you just chop it up. 08:20 And so you just get little shreds, 08:22 so we'll do that. 08:23 Now if you are not into the red pepper flakes 08:27 then you don't have to add them. 08:29 I like them for a little bit off-- 08:32 Can I start opening one of these? 08:35 Sure. And then-- 08:36 It's just the refrigerating crescent dough. 08:39 I'm gonna put the-- 08:43 And now this is the VegeSal is one of my-- 08:47 in fact it is my favorite 08:48 all purpose vegetable seasoning. 08:51 If it's made by Spike I think and if you can't find VegeSal 08:55 then you can just use your favorite 08:57 all purpose seasoning. 08:59 Aw! Sorry. Sorry. 09:04 Okay, meanwhile we are making a dish over here. 09:09 It's kind of exploded a little bit, 09:10 so if that happens to you. 09:12 Okay, okay, here's the popping fresh. 09:15 This was really popping fresh. 09:18 I don't know, I can't even hear anymore. 09:21 Well, good thing I have a good heart 09:25 'cause it's still working. 09:27 Okay, this is the Tofutti Better Than Cream Cheese. 09:30 And if you can't find this it's a soy part 09:34 if you can't find this then just use the-- 09:36 Low far or no fat. 09:38 Low fat or light regular cream cheese. 09:41 If you can't find that and you do use dairy, 09:45 if not then you could-- 09:46 I think I have you open this one. 09:48 I think I'll pass on that. 09:49 Oh, I'll open it, just wait I will get it. 09:53 Its half way open, it might pop again. 09:57 Okay. 10:01 I'm not opening those things. 10:02 So what you do is just mix it up. 10:04 So that's our mixture, that's what's gonna go in our 10:06 little chick'n hot pockets okay? 10:09 All right. 10:10 Make sure you get the cream cheese in there, 10:13 the vegan cream cheese. 10:15 Okay, that's what's gonna be in it. 10:17 Now, we're gonna take our dough and find the seam. 10:21 Which I got another can for you. 10:23 That was really nice of you, sis. 10:25 I was celebrating. 10:27 You want to find the seam 10:29 where it was put together and unroll it. 10:33 Or you could make your own dough too. 10:35 Sure. 10:36 You can make your whole a homemade biscuit dough, 10:39 you could make a bread dough. 10:42 I've actually done it with the bread dough. 10:45 Okay and then I cut along the perforation 10:51 just because I don't like to tear the dough 10:53 because its really soft and it will tear 10:57 and then I put a mixture in 11:01 at the top about like that 11:06 and then I fold like this 11:08 and then I press down on the sides 11:12 and then roll up like this, 11:15 because you want to seal that in 11:17 so it doesn't come out 11:19 when you are baking it and roll. 11:21 Oh, look at that. And there you go. 11:24 Oh, wow. Beautiful. 11:26 We'll do one more. 11:28 You see how easy it is 11:29 and then you're gonna put this in a 375 degree oven 11:35 for about 10 to 12 minutes 11:38 depending on how your oven bakes 11:40 because honestly ovens bakes differently. 11:43 And you wanted to be nice and golden 11:46 and we'll show you some that I made earlier. 11:50 Look how pretty and golden those are. 11:53 Oh. those are delicious. Those are delicious. 11:55 And they-- you can have them hotter, 11:57 how about cold little bit. 11:58 You can eat them hot, you can eat them room temperature. 12:00 All right. 12:02 So, what's our next special recipe? 12:03 Our next is my spinach triangle. 12:06 So let me read the recipe for you. 12:08 For this you'll need... 12:39 And that's really all the rest to it. 12:41 I have to say this is my husband's 12:43 very favorite appetizer and it is found 12:45 in appetizer section of our new Kellogg's cookbook. 12:49 And you can fill it with other things 12:51 but he really loves the spinach triangles. 12:55 And what I use to make this for him 12:58 was with the real feta cheese in there. 13:02 And he loved it with the feta cheese 13:03 so it was really kind of funny. 13:05 When he came home and he saw these baking 13:08 in the oven he said, 13:10 oh, my you haven't made those in so long, I love those. 13:13 And he comes over and he's eating them 13:15 he think that he's got the fatter cheese in it. 13:17 There is no fat and he didn't even miss it. 13:19 So I didn't tell him, so don't you tell him either. 13:22 And he's a very picky eater so-- 13:24 I know, he doesn't even know. 13:26 He could even tell food by the smell, you know. 13:28 I know. 13:29 If it doesn't smell right, he's not eating it. 13:30 He is exactly right. 13:31 He's challenging to cook for so-- 13:34 why don't you get a win like that, he is-- 13:36 I love working with the fillo dough, 13:39 and the traditional way of fillo dough is you 13:43 brush melted butter on it. 13:45 Exactly. 13:46 And you don't have to do that with this. 13:48 We just spray it with the no bake cooking-- 13:51 The nonstick. 13:52 Yeah, the nonstick and so you don't have 13:55 all fat and calories. 13:56 Yeah. Its better, yeah. 13:58 And it still makes a really crispy flakey. 14:02 Oh, so good. 14:03 Really good, so we're gonna start off with Linda, 14:06 would you turn the fire on and put the onions in 14:11 and then I've already precooked them. 14:13 To save us some time. 14:14 Save, well, and also I want to make sure 14:16 of those things are dead. 14:17 I want to make sure that those things are really done. 14:21 And yeah, I love onions just not raw, 14:25 so there we go put that in there and then sis, 14:29 while that's cooking you can even put go ahead 14:32 and put those seasoning in there. 14:34 And what gonna happen-- The red pepper flakes. 14:37 Red pepper flakes 14:38 and the McKay's chicken style seasoning, 14:41 a little bit of cayenne and a little bit of salt. 14:45 Now, when this starts cooking up those mushrooms 14:49 when they cooked they get kind of watery 14:51 and depending on the mushrooms 14:53 I find some of them more watery than others. 14:56 So if this you can do one or two things. 14:58 In the cookbook for the directions 14:59 I told you just drain of the excess liquid. 15:02 And you can either do that or if you have the time, 15:05 you can have-- 15:07 you can just saute it and it will evaporate off. 15:11 So you'll cook off the liquid. 15:13 So that's okay too and it's a little more 15:15 concentrated flavor either way is good. 15:17 So-- but you-- 15:18 what you don't want is to mix this all up 15:21 and it's all drippy and not it too juicy, 15:24 you don't want that. 15:25 Yeah, it's not gonna be good. It's got to be thicker. 15:30 So while she is sauteing over there, 15:34 we're gonna add this when she is done. 15:36 When you are done we're gonna put the spinach in. 15:38 Let's see, so this here is actually not getting that juicy 15:45 so I think maybe we're okay. 15:47 And so sis, a little bit at a time 15:49 can you just start adding the spinach in here? 15:51 Do I break it up? No? 15:53 Nope, you can just put it in like that 15:55 little bit of time and it will welt down. 15:57 You'll be surprise how much that were gone. 15:59 And I'm gonna move that to this side if I could 16:01 and you're just gonna keep adding 16:03 a little bit of time and keep cooking that in. 16:04 It wilts down fast. It wilts down fast. 16:07 It looks like a whole lot of spinach 16:08 she is putting in there but it's just shrinks down. 16:11 Yeah. It's gone. 16:12 It really is. 16:13 So we're gonna wait to all that is cooked 16:14 and then will put it in our self some tofu, okay? 16:17 And I'm using that in place of the feta cheese 16:19 and you don't even know, 16:21 I make that switch over on you, okay. 16:24 The chick'n patties go in the stir fry. 16:26 Yes, now I wanted to get an extra skillet 16:29 because you-- again to save time 16:32 I'm going to have her cook this 16:35 but on the same-- for the same mixture. 16:38 The chick'n patties are very soft patties. 16:43 Very soft. 16:44 You could be even-- the texture can be 16:45 a little bit mushy if you do not saute them first. 16:49 In fact, they are even hard to cut like that stat. 16:52 Yeah. 16:53 You want to cut individually, let me go get you a skillet. 16:56 Okay, because I want to saute them separately. 16:59 If we had time on the program 17:02 when you put your onions in you could go ahead 17:04 and put your chick'n patties down at that point. 17:07 But since we don't have time today, 17:09 I'm gonna do them separately 17:11 and just try to speed up the process, okay. 17:13 Something's you have do for television 17:15 just so that you can see it 17:16 and so that's what I was gonna do. 17:19 Okay, go ahead, skillet is getting hot. 17:20 And we're gonna spray that with spray. 17:21 I turned it on. It's getting hot. 17:22 You dice that up for me. Okay. 17:24 And we're gonna add that to-- How little? 17:27 Just-- yeah, that's good 17:29 and then you know little dices just diced. 17:31 Yeah, that's good. 17:33 You see how soft this is-- it even it just-- 17:35 Yeah, I'm gonna this 17:36 so they can see get a shot of that 17:39 where you can see how its very, very soft 17:42 and you will-- you will want to-- 17:45 let me just put this in the skillet over here. 17:47 Sis, can you spray 17:48 some nonstick cooking spray over here. 17:51 I can. 17:52 And I'm just gonna put it into the pan over here 17:54 and saute that up. 17:57 And here it goes and we're just keep adding that over there. 18:02 You can break that up for me. 18:03 You're gonna have to do double duty over there, sis. 18:06 You are in charge of the, you know, 18:07 frying pan queen over here right, right here. 18:10 Wow, I never ever had that title before, 18:12 the frying pan queen, wow. 18:15 If anyone can handle-- That sounds pretty important. 18:19 Yeah, I'll do this. So you take that one too. 18:21 Okay, now-- I'll just go like this. 18:25 I'm just gonna wet my hands 18:26 because I don't like sticky fingers 18:28 when I'm doing that but you can see 18:29 how that was very soft and you're gonna want to-- 18:34 want to saute that up and nice golden just put some-- 18:38 spray the tops of it as well, and-- 18:41 You want to in on that queen stuff too. 18:43 Oh, I don't know. 18:45 Okay, you know what, I'll move over. 18:46 I just feel sorry for you. 18:48 I'll move over and she's gonna share. 18:50 Isn't that awesome that God gives us sisters 18:53 to help us in the kitchen 18:56 and you might say well I only have brothers, 18:58 you know, I don't have sisters. 18:59 Hey, brothers are awesome cook. 19:00 Brothers are awesome cook too 19:02 and you have a whole church full of sisters. 19:04 That's right. 19:05 So everybody has the sister, right? 19:07 Okay so you got somebody 19:08 just invite them over to help you. 19:10 We are so glad we're part of the family of God. 19:13 And you have neighbors. And you got neighbors. 19:15 Invite your next door neighbor in. 19:17 Hey, how is this looking? That's looking really good. 19:20 How about-- you guess what? 19:21 Now almost that did get juicy, 19:23 so you're gonna have to reduce it down 19:25 by letting it cook it of a little bit. 19:26 So we'll just keep you over there reducing-- 19:28 just keep over there. 19:30 Job security over here. 19:33 All right, real quick over here, 19:36 this is because we don't have time 19:37 to wait for that we're gonna do this 19:40 I'm gonna roll out the fillo dough 19:42 and some people that say, 19:43 oh, I'm scare to work with this. 19:45 Don't be, you don't have to be but what you do-- 19:48 I do need to have a sharp knife and-- 19:50 You know what, you want this one? 19:53 I have one right here. Yes. 19:54 Instead of-- 19:56 What we're gonna do is one thing with fillo dough 19:58 you want to keep it, it will dry out very quickly. 20:01 When it dries out it will become 20:03 like a paper and just crumble. 20:04 So you have to keep it moist when you're working, 20:06 we're gonna roll it out and we're gonna just cut it 20:09 into long strips right here 20:11 and make-- I mean three long strips. 20:13 So I'm just gonna cut 20:14 right along here in minimum this 20:17 and just press down and again right over here. 20:22 And three long strips and there you go that's good. 20:29 Okay and then can you throw this away, sis? 20:31 And then what you're gonna do is 20:35 I'm gonna just cover this up and I have a damp cloth 20:39 and I'm just gonna place it over that 20:40 so it doesn't dry out. 20:42 I'm gonna take one sheet like this 20:44 and I'm gonna spray it. 20:46 I'm gonna take another sheet and so like this 20:49 and Cinda's gonna spray it between for me. 20:51 And so you take another sheet and she's gonna spray it again. 20:55 And you can use two or three. 20:58 Sometimes I use two, sometimes I use three strips like that. 21:02 I honestly like-- 21:04 And because-- because three strips 21:06 I like three too but because there's not time 21:09 to wait for that mixture 21:10 this mixture some that saved out 21:12 that's already ready to go. 21:13 So you're gonna take about two spoons or so of that, 21:16 how big you want to make them. 21:18 And then you are going to fold it over 21:22 and make a triangle 21:23 and you know like you are folding a flag, 21:25 just keep going back and forth like that, 21:28 back and forth, back and forth and just like that. 21:32 Is that not easy to do? Then you spray it again. 21:34 Then you spray it again, you're gonna put it on 21:36 some parchment paper right over here 21:38 and you're bake when you get all these filled up, 21:41 you're gonna bake it for about 400 degrees 21:44 for seven to ten minutes 21:45 till they are golden and it looks just like this. 21:49 And I tell-- And they're so crispy and so-- 21:55 Tender and spicy. 21:56 You want to try one of those, sis? 21:58 I think this-- 22:00 And you don't have to ask me, sis. 22:01 When these are done then what you're gonna do 22:03 is just mix these two together. 22:04 Yes, when the chick'n patties are done you just gonna mix it 22:08 but this has to reduce down first 22:10 and then we're gonna add it. 22:11 And there it is look at that. 22:15 Well, our-- you're gonna want to try these honestly, 22:18 all right, and my husband highly recommends them in 22:21 let me tell you what that is a recommendation. 22:23 So right now we are going to do Linda's recipe 22:26 what is that your Chicken Vegetable Alfredo. 22:29 Okay, sis, could you read the recipe? 22:32 Oh, well, I think that's gonna have to be you. 22:34 All right, here I go, for this you are going to need... 23:15 All right, let's get started, sis-- 23:19 Wait, let's just go ahead and get it over with right now. 23:24 Well, I would like you to notice 23:26 the ray of colors. 23:27 It is so important that we have all our colors 23:31 the greens and orange 23:33 and yellows and red would be nice. 23:36 So you can even garnish with the little bit tomatoes. 23:40 Garnish with the tomato rows and you'll be just fine. 23:42 Yes, because when you color your plate like a rainbow, 23:45 you don't have to worry about having good nutrition. 23:48 So with this dinner 23:49 because I don't have the red here, 23:51 you can have a nice salad with it. 23:54 And you know and then 23:55 put all your different colors in that too 23:57 and wow, all the textures and stuff, 24:00 you are gonna have good nutrition 24:03 and that is so important. That takes the worry out of it. 24:05 God takes the worry out of it for us, 24:07 if we just have make sure we have all variety of colors. 24:10 He made so many wonderful foods for us 24:13 and also the different textures. 24:16 You don't have to worry about it. 24:17 Your family-- 24:18 Color your plate like a rainbow. 24:22 All right, what am I doing over here? 24:24 All right, you are gonna put 24:25 some water in your pan, turn it on. 24:27 Am I gonna put this first? 24:28 And I need this one so turn that on to. 24:30 Okay, so here we go 24:32 and I'm gonna turn them both pans. 24:34 Right. Your water is going in here? 24:35 No, your water is going is there. 24:37 Oh, my water is going in here. 24:38 And then you're gonna put the onions 24:39 that we've already precooked in there. 24:41 Okay. 24:42 Over here Cinda is going to make a slurry for us 24:45 with cornstarch and water. 24:47 Okay, I can do that. 24:49 We're gonna give some carrots for you. 24:51 Okay. 24:52 And while you are doing that I'm going to start the sauce. 24:55 So I'm gonna put my soy milk and I do have almond. 24:58 This is almond milk 25:00 but you can use your favorite unsweetened would be the best. 25:04 All right. 25:05 And again remember that when you are doing a slurry, 25:09 when you are mixing the water with the cornstarch 25:11 make sure that you are mixing a cool water. 25:16 You do not want to mix warm or hot water 25:18 with the cornstarch because it will lump. 25:20 Lumpy, lumpy, lumpy. 25:21 That's right, so make sure it's a cool, 25:24 real cool water and anytime you are making a slurry. 25:28 And now the product that we're gonna be using 25:32 for this is skallops. 25:34 I love skallops. I do too. 25:37 And it's put out by Worthington as you can see right there 25:40 we have a can for you to see. 25:42 And we're gonna be putting that in there too 25:44 so let it all cook up. 25:46 We're talking about like grandsons Michael and Jason, 25:49 how much they love linketts. 25:51 We were talking about the other day 25:52 that they also love fried skallops. 25:55 They do. Oh, they love that. 25:57 And we grew up with that too. 25:58 We used to think, I thought one of the meals 26:00 mom would do sometimes if we wanted to have 26:03 some special with the picnic she give us the fried skallops 26:07 and we make some homemade French fries. 26:09 That was really good too. 26:10 Well, when it would rain 26:12 that was a big deal at our house. 26:15 Mom would fry up some skallops and she just-- 26:18 you know forcibly that was a threat 26:20 because we didn't often get it and then daddy would get a-- 26:23 you know, we have some French fries-- 26:25 real nutritious meal. 26:27 And then-- But it was a treat. 26:29 And if they're baked you know-- 26:30 Yeah, that was a treat and we get in the car 26:33 and while it was raining. 26:34 And we go through the puddles 26:35 and we'd have our food in the car 26:37 that was one of my best memories. 26:39 And we'd say daddy, get the next big puddle. 26:41 He tried to hit the puddle and make a splash. 26:43 But you-- We found-- 26:44 we found a lot of family fun in inexpensive thing. 26:47 Exactly. 26:48 Because we didn't have any money. 26:49 Also what I loved is when it would rain, 26:51 they would let us go outside and play in the rain. 26:54 Oh, yeah. 26:55 And we would go, oh, its raining. 26:57 As long as there was that lightening. 26:58 Can we go outside? Yeah. 26:59 And so then we would run outside 27:00 as long as there was a lightning 27:02 we played in rain. 27:03 And momma never complaint about the mud. 27:04 And we got muddy. 27:05 She never complained about the mud. 27:07 It was a real fun. 27:08 And you know what daddy was right out there 27:10 getting muddy with us. 27:11 Yes, he was. 27:12 Sometimes we had a garden house to 27:14 and we will be squirting him at it you know. 27:16 Yeah, it wasn't enough that was raining. 27:18 Doesn't enough that rain 27:19 we're gonna get some more pressure. 27:21 Hey, this is a little season salt 27:23 and what we're actually doing is making Alfredo sauce, 27:26 so we've got a little season salt. 27:28 Use your favorite season salt 27:29 and then a little bit of salt here. 27:32 And we're gonna let that get hot. 27:35 You know, it's got we'll stir it all up 27:38 and when that get hot. 27:39 Now when your vegetables get pretty well cooked 27:42 almost done, we're gonna put the zucchini 27:45 and the yellow squash but not until. 27:47 Not until. So I'll try to restrain myself. 27:49 Oh, no, help. I want to put him so bad. 27:54 So allow us saying that we're gonna do 27:55 is this wonderful garlic press, you're gonna put that in there. 27:58 Yes, incase you guys missed the one of our programs 28:01 we talked about this garlic press 28:03 that I found in Germany and it is the most amazing-- 28:06 We know we've been on this quest 28:07 for garlic press for a long time. 28:09 Well, Brenda, has found the most awesome garlic press. 28:13 And not only one she got three of them. 28:16 So we all got one. 28:18 Well, and you know, what we need to share. 28:20 There's something you got to share with your sister, 28:21 right, and this is really amazing. 28:23 Look how effortless is this? And you just barely-- 28:26 I'm like how the any of it all and there it is. 28:29 And nice minced garlic and it cleans really easy. 28:32 And this particular garlic press 28:34 you don't even have to take this 28:36 the little white skin off. 28:38 You can just leave it in there 28:40 and the skin will come off on one side 28:42 and you'll get nice minced garlic on the other. 28:44 You know I have to tell something, 28:46 Bonnie Lass helps us with-- in the back in the prep kitchen 28:51 and I went running back 28:52 into the preps kitchen to get something, 28:54 and there is Bonnie squeezing garlic. 28:57 She is practicing playing with our garlic press 29:01 and I really like this, this is really fun 29:04 and she is just pressing on. 29:06 She is searching-- 29:07 She helps us in washing dishes as well and she's like-- 29:10 Oh, we love her. 29:12 This is the easiest garlic press to clean. 29:13 Yeah, she-- That she's ever seen. 29:14 That's what she said, 29:15 because it's really easy to clean too. 29:18 If I should tell the viewers, if you want to you know, 29:21 purchase a one of these garlic pressers. 29:24 I don't even know the company or name of it 29:26 but I know who does because when I was in Germany, 29:28 I was teaching at AFCOE, 29:31 Europe School of Evangelism there 29:33 and Gerda von Maur is the one that was with me to get these. 29:37 So if you just write to, you can Google 29:39 they have a website they're on Facebook, 29:41 go to AFCOE Europe, 29:42 A-F-C-O-E it stands 29:44 for Amazing Facts Center of Evangelism Europe. 29:47 You can go there and just write to Gerda 29:49 and she will set you all up, okay. 29:51 Okay, now we are ready for the gravy here. 29:55 All right, we're gonna, 29:59 it doesn't take long to get thick. 30:02 As you can see right here 30:04 I don't know if it is getting thicker. 30:06 Yeah, it's getting nice and thick. 30:07 I'll put the rest of this in for you. 30:08 Yeah, but do I really have to wait 30:10 for these vegetables get anymore done, 30:12 I mean seriously-- A little bit. 30:14 Don't you like tender crunchy? Tender crunchy is good. 30:17 Now I'm gonna put the vegan parmesan in it 30:20 and stir that up. 30:22 And now since this is thick 30:23 you can go ahead and turn my burner off. 30:25 And you can put that in there sis, 30:27 if you'll put the tofutti sour cream in it its vegan. 30:31 And if you use sour cream 30:33 and just put a no fat or a low fat sour cream in it 30:37 and that is all there is to the sauce. 30:40 Now when the water will cook all out of the vegetables here 30:44 when its almost done we will add the zucchini 30:46 and the yellow squash and then we will put this 30:49 and all of this vegetables into the sauce. 30:52 And we have some for you here right there, you can-- 30:55 Wow. That looks so good. 30:58 So what's next? 31:00 Cinda's Roasted Acorn Squash, wow. 31:04 Let me read the recipe. For this you will need... 32:03 That sounds yummy. 32:04 And you know, we were talking about the red Linda, 32:06 you needed to color your plate, 32:07 well, she's got a lot of this going on right now. 32:09 She's got a green or red her orange going on. 32:12 That's right. She's got it covered. 32:14 I love how God made so many types of food. 32:16 And, you know, we just need to try more types food. 32:19 Exactly, do you know when David was in middle school 32:24 I've always told my kids when you are at school 32:27 and I always pack their lunch 32:29 but like if they went on a field trip 32:32 or you know did something I would say now, 32:33 when you are going through a cafeteria 32:35 or in a restaurant or buffet 32:38 make sure that you put different colored food 32:40 on your plate to color your plate like a rainbow. 32:43 It's a easy way to teach kids nutrition. 32:44 That's right. 32:46 And I remember when they got back from, 32:47 they've gone on a fieldtrip 32:49 and when I got back the teacher said, 32:52 I cannot believe it, 32:53 I learned nutrition from your son. 32:55 And I went and he-- 32:58 he looked at the buffet line and said 33:01 but where is the you guy-- yellow 33:03 but where is the green. 33:06 And how come there is no red? And she was like what? 33:15 So he's been learning-- he's learn that from little-- 33:19 he is good cook today but. 33:20 But it is a good way to teach. 33:21 But it's a good way to teach nutrition. 33:22 That's right. So-- 33:24 Okay, let's get started here because we're got a lot to do. 33:27 This is-- it looks like a lot 33:31 but it goes together fast and it is a special dish 33:36 when wanting to do something special. 33:37 It's delicious. 33:38 So we're starting with an acorn squash. 33:41 Here's an acorn squash. Now this is a small one. 33:44 So you can get different sizes and-- 33:47 I'll put it over here 33:48 so if they want to get a shot of it later. 33:50 Oh, good idea. 33:51 Okay, so what you do is you want to cut that in half 33:55 and take the seeds out and then you have like this 33:59 and then your gonna put some foil 34:01 on a cooking sheet or baking sheet 34:03 put these upside down on your baking sheet. 34:06 And put them in a 400 degree oven 34:09 for about 40-45 minutes. 34:12 Take it out and pierce it with the fork. 34:15 If the fork goes through then it's finished 34:18 and if its-- then its done. 34:20 And then bring it out turn it over 34:23 on that same baking sheet 34:25 and then we're gonna stuff it with filling. 34:28 So while that your squash is baking 34:31 so we're gonna pretend the squash is baking, okay. 34:34 So in the oven right here. 34:36 While the squash is baking, 34:38 we're going to make the filling. 34:41 And also you can get your sauce started. 34:45 This pomegranate-- cranberry sauce is 34:48 what you're going to spoon over the top 34:49 which makes it really delicious. 34:51 So Linda, I'm gonna let you do that. 34:55 You put your pomegranate juice in 34:58 which is very healthy for you. 35:00 And you can get that in a grocery stores 35:02 just it says pure pomegranate, 35:04 there's nothing else with this all juice. 35:06 You are cinnamon and then you can use 35:09 fresh or frozen cranberries. 35:11 And these are the frozen ones that have been taught. 35:14 And this goes in here too? 35:16 And then just stir it up and you want to simmer that 35:19 for 15-20 minutes 35:21 still it starts getting a little bit thick, okay. 35:24 So you go ahead and do that. 35:26 Brenda, I'm gonna actually trade positions with you. 35:29 Okay. Because I'm gonna let you-- 35:32 I got feeling I'm gonna turn this on here. 35:33 That's right, and here we-- 35:36 as Micheff Sisters do we presauted our onions. 35:39 So they are really done. 35:42 And so add your celery to that now 35:45 because I always wait 35:46 until the onions are pretty clear 35:50 or almost translucent and then I add my celery. 35:54 This is diced pretty fine, they-- 35:57 Right, so add your celery 35:59 and you're gonna add your seasonings 36:03 and let that and then I'm going to cut up our Tender Bits. 36:08 And I like to put-- I like to make these thinner, 36:14 you know, like little and little chunks. 36:16 And that is really a wonderful product 36:18 that you can use in a lot of different ways. 36:22 And so I'll get some here and then you'll-- 36:24 This is very similar 36:25 to the Worthington vegetable scallops 36:28 but the difference is that Tender Bits 36:30 are little bit more tender. 36:33 They are little denser. 36:34 Little denser and they are little softer, 36:37 the vegetable skallops are firmer. 36:41 And they do have a different flavor. 36:42 Yes. You know, they're-- 36:44 But its not an overwhelming flavor, 36:46 so can really take on whatever flavor you give it too. 36:50 Right, there's similar. 36:53 They're some vegetarian products 36:55 that I choose not to eat, 36:57 not made by Kellogg's of course but there is some that-- 37:00 So over powering in their flavor 37:02 that I can't use them in any other recipes 37:05 because that flavor is so powerful. 37:08 So what you're gonna keep your gonna keep doing that. 37:12 Okay. Okay, I'll get you some more. 37:16 Did you get a chance to show the can of what its look like? 37:19 Oh, thank you, sis. 37:21 The thicker-- take a look 37:23 when we turn it right here 37:25 and you can get a shot at that 37:27 and that's our Tender Bits by Loma Linda Tender Bits. 37:32 And you can buy these Kellogg's products 37:34 you can purchase them and your local groceries store. 37:38 You can get them in natural food stores 37:40 and if you are having trouble locating them, 37:41 go ahead and Google just put Loma Linda products 37:45 or Kellogg's vegetarian products. 37:48 So if you do that just go ahead and Google that and they'll say 37:51 where do I find this in my area, it'll tell you. 37:53 I love Google. 37:54 Cinda's son David taught me that years ago, 37:57 if you don't know something Google it. 37:58 You will find out what you want to know. 38:01 So that's a good thing. 38:03 Yeah, I don't even call and ask David anything 38:06 unless I've Googled it first 'cause he's gonna say mom-- 38:12 You know, we're been talking today 38:14 our theme is Let's Celebrate. 38:17 And one of the things that I think 38:18 is so awesome to celebrate is family. 38:21 Yes. 38:23 You know, the family togetherness 38:25 and it's just you don't have to do anything great. 38:28 You know just took a meal together, 38:33 talk over the days happenings 38:35 but I think family really needs to be celebrated. 38:37 I do too. 38:39 Because there is something so precious 38:40 and special about family, it has to be so special 38:43 because God has made us part of His family. 38:46 That's right. 38:47 And so we're gonna spend eternity. 38:49 We're all gonna be one big family in heaven. 38:52 That's right. 38:53 And at-- God has one banquet table for all of us. 38:56 So He'll put everybody of the family 38:58 and its amazing that when God puts something together. 39:02 You know, like when we get to heaven 39:04 one first things is gonna do is having the banquet for us. 39:06 Yeah. That's right. 39:07 And it's gonna be one family. Okay. 39:09 I can't even imagine. Add your wild rice. 39:14 Okay. That's been cooked. 39:16 We're going to add, 39:17 oh, let's add some seasonings to it. 39:20 There's our sage and let's add some salt. 39:24 Okay. 39:26 There you go and now we're gonna add-- 39:29 get that all stirred up good. 39:32 You know, sis, I have to say-- We're gonna add pecans. 39:34 I don't really like sage too much 39:36 but when I tasted your dressing here 39:39 it was so amazingly good. 39:41 Oh, thank you. It doesn't have-- 39:44 The sage does not over power. Yeah, it doesn't. 39:46 And sage is easy to over power sage. 39:48 Yeah. Thank you. 39:50 And now we're gonna add our dry cranberries. 39:56 Oh, I love, I love dried cranberries. 39:58 I do too. 40:00 I like putting them on my salad. 40:02 I have a salad. 40:03 I'm always sprinkling pecans and cranberries on my salad. 40:06 And cranberries are so good for us. 40:07 Yeah. Okay. Sis, how is that sauce? 40:11 See that sauce has to simmer for about 15 to 20 minutes 40:15 but I want to show you what it looks like. 40:17 This is what it looks like. 40:19 See how nice the sauce gets. Yep, there you go. 40:26 So it's nice and thick, 40:31 so that's what you wanted to look like. 40:34 Okay, when it gets to this stage now 40:36 with the pecans I have toasted them. 40:38 Now you can toast them in a skillet on the stove 40:41 or you can put it in the oven 40:43 or you can put it even in the microwave. 40:44 But I think you'll like it if you toast your pecans 40:48 because they become really fragrant. 40:50 A rich in flavor. It gives a much richer flavor. 40:54 Okay, sis, at this point now 40:56 what you're gonna do 40:58 is you're going to just take this 41:00 and you're gonna put it. 41:01 Now, this is just come out of the oven 41:03 because we have baked this until it's done. 41:06 All right, so it's tender. 41:07 And so it just came out of the oven. 41:08 So it's still hot and your gonna spoon this 41:11 into it and mound it up. 41:15 And then put it back in the oven 41:18 at the 400 temperature for another 10 to 15 minutes 41:23 and then you will serve it 41:26 with this drizzled over the top. 41:28 And it is wonderful. 41:29 She's got some already here in the plate to show you. 41:32 And she just decorated with the few of those sage leaves. 41:36 Fresh sage leaves. It's beautiful. 41:39 And so that will help make your celebration even more special. 41:45 And something else for your celebration 41:47 is my Sweet Potato Salad. 41:50 Let me read the recipe. For this you will need... 42:25 We knows-- we're always listening to Cinda talk 42:27 how much you love potatoes. 42:29 And I love potatoes too, Linda loves potatoes too. 42:32 But if I had to choose 42:33 between a white potato and a sweet potato, 42:35 I'm gonna go with the sweet potato 42:36 probably almost every time. 42:38 I just love sweet potatoes. 42:40 I like to have sweet potatoes fries, 42:42 baked in my oven and they're really healthy for you that way 42:45 'cause I'm not you know deep frying them. 42:47 Antioxidants. You know. 42:48 Katie makes some awesome sweet potato pancakes. 42:52 I love those. 42:54 All right, sweet potatoes, I love potato soup. 42:56 Sweet potato muffins. 42:57 And sweet potato soup, I mean-- You make a sweet potato jelly. 42:59 Yes, I do. 43:01 It's in one of our cookbook actually. 43:03 I made a sweet potato bun. Oh, that's right. 43:08 Well, turn this on if you would Linda, 43:11 and we're going to just-- these are 43:12 I'm going to share with you right here 43:14 these are our Worthington vegetable skallops 43:18 and oops let me turn this so you can see, 43:20 there you go, our Worthington vegetable skallops 43:23 and they have just been diced up 43:25 and Linda's gonna fry those. 43:26 I just like to fry them 43:27 just to give a little bit of flavor to them 43:29 that's all the reason. 43:30 If you don't want to, you don't have to. 43:32 Its not gonna kill the recipe so. 43:34 During probably the seasoning just-- 43:35 No, I just put the-- well, you can-- 43:38 sprinkle a dash of cinnamon if you want. 43:40 But I like them just plain right here. 43:42 In the recipe book I do have cinnamon in there 43:44 but I-- I like it both ways. 43:46 So I'm gonna put something like this also Cinda, 43:50 I'm gonna have you start with the dressing. 43:53 You want to apples done first? 43:55 Well, actually what I can do 43:58 while we're waiting for that is if you makes the dressing 44:01 and I'll slice the apple how is that? 44:02 Okay. 44:03 So that you can-- we can get that mixed up. 44:06 Okay. 44:07 The sign of a good leader, she's got us all busy. 44:09 I know, hey, you know, we all want to be busy. 44:11 So Cinda's going to just mix all those dressing ingredients. 44:14 I have just our grapeseed oil vegenaise. 44:16 And this is a substitute for mayonnaise 44:19 which is egg based. 44:21 So this vegenaise is completely vegan. 44:24 And honestly I like it better. I do too. 44:26 Do you? I love the flavor of it. 44:28 I like it better, I don't think you can go wrong with it. 44:31 The grapeseed's my favorite. 44:32 I don't even like the taste of real mayonnaise anymore 44:35 because it's just doesn't tastes good. 44:37 I'm with you. 44:38 So of course I never like the flavor 44:40 of mayonnaise either. 44:42 We grown up I never ever had mayo on my sandwiches, 44:44 I just don't care for 44:46 but I really do like the vegenaise. 44:49 I really like it a lot. 44:51 And so you just gonna put all those ingredients. 44:53 Now, make a note of this if you want to, 44:56 I-- if you want a little tenure dressing 44:59 add just a little bit of lemon juice in it. 45:02 And I'm gonna add just a little extra lemon juice on this one. 45:04 Is that fresh squeezed? Fresh squeezed lemon juice. 45:06 I like the fresh squeezed so much better than-- 45:09 Oh, I do too. They are concentrated. 45:11 Exactly, the concentrate I just-- 45:13 it doesn't have the same flavor 45:16 but if that's all you got, hey, that's all you got. 45:18 And I have been known to you use it before in a pinch. 45:20 But if I have a real lemon, 45:22 I'm gonna use the real lemon every time. 45:24 And lemons are so good for you. I even put it in a glass 45:27 when I cold water or something, 45:28 I'll put a fresh lemon in it 45:30 or squeeze lemon juice in it and put in ah, so good. 45:35 That's true. 45:36 How are those coming over there? 45:38 Of course, I love it when I met David and Katie, 45:41 because I just go outside and put lemons-- 45:43 They have lemons and avocados 45:46 and don't they have pomegranate too? 45:48 And oranges, figs-- 45:50 And figs and apricots and great fruits. 45:54 Yeah, well, you just went out to the tree 45:56 and said I think I have an orange today. 45:57 That's true. 45:59 So while she is frying that up, I'm gonna add our-- 46:01 these are cooked sweet potatoes. 46:03 And they are just being cut into cubes and you just-- 46:08 I've-- they've already been cooked 46:09 and so you just gonna add right there. 46:11 And I just boiled them in water on the stove 46:13 with the tiny little bit of salt. 46:15 And then we're going to put in 46:17 our all the rest of our ingredients. 46:19 You can toast the pecans if you want. 46:21 I like them toasted but because I just it's television 46:26 and I'm not taking the time to do it right now. 46:28 We're gonna put that together. 46:29 This is good look at that nice there, 46:31 we're gonna add that there and toss this around. 46:34 And sis, if you would just pour that dressing on top. 46:38 Wow. That is how easy. 46:40 That is all it takes and I even garnished 46:44 with some sweet potato roses 46:46 and lets take a look and see 46:48 what the finished product looks like. 46:50 That's beautiful. 46:51 And it's all ready to go 46:52 and if the camera scans over there, 46:54 they can actually see those sweet potatoes roses 46:57 and the very end over there. 46:58 Just look there you go, right there 47:01 and that's all the rest to it. 47:03 And next what do we have coming up? 47:05 We have Linda, you have special salad. 47:08 My Chicken Asparagus Salad. 47:10 Cinda, could you read the recipe for me? 47:11 I would love too. For this you will need... 47:47 And I might want to add, 47:49 you will need a long dash of cayenne pepper. 47:55 I love salad. 47:56 It's one of my very favorite things to eat. 47:58 And it's fun to make. 48:00 In fact, I judge a restaurant on how good it is, 48:01 is how creative their salads are. 48:03 I do too. 48:04 If just lettuce and cucumber and tomato 48:05 or crouton you know popads. 48:08 I really love salad 48:10 and I like the more ingredients the better. 48:12 Well, this salad you can add whatever you want to it. 48:15 I made it simple but you can add 48:17 as many vegetables as you choose, 48:19 you can add it to it. 48:20 So we're gonna start out here, 48:24 I think before to that my start out 48:25 and have you a brown these. 48:28 We're just gonna brown the skallops 48:30 and here I can show you 48:32 what we're having is this skallops-- 48:33 Worthington skallops. 48:35 And I cut them in strips and we're going to brown those, 48:40 so you don't have the any seasoning. 48:42 And sis, if you could assemble our dressing. 48:45 Now if you want-- this is a thicker dressing 48:47 but today if want to have 48:49 a little bit thinner dressing just add a little water. 48:51 And I'm gonna have her add a little bit of water to that 48:53 so she can make just the little bit-- 48:56 A little bit thinner. Little bit thinner dressing. 48:59 I can do that. 49:00 And so I'm gonna go ahead 49:01 and this is some special lettuce 49:03 that sis, you picked up for me. 49:06 I said the Boston lettuce. Yeah, it's really good. 49:11 I love the rich cream color of the lettuce 49:15 and so you can just put that on your plate 49:18 and then we've got some grated carrots. 49:21 And you can-- you don't have to grate your carrots, 49:23 you can-- you know put it however you want. 49:26 You can cut in strips. I like strips. 49:27 I like grated but if you want a crunch in your mouth 49:30 then you need like a carrot round in the chunk. 49:33 Right. 49:34 I like the flavor though, subtle flavor that gives it. 49:37 Right, here's your ketchup there 49:40 and then I'm gonna put some asparagus. 49:44 I'm just gonna stick it here and there. 49:48 And if you don't like the asparagus then do broccoli, 49:52 do green beans, just any green vegetable. 49:56 You know that you can, I happened to love asparagus. 49:59 No, no, I also like is roasted Brussels sprouts, 50:04 you cut them in half and roast them 50:06 in the oven and put that on them. 50:08 In fact, I love roasted vegetables penne. 50:10 In fact Cinda, somebody was asking 50:12 how do I roast vegetables? 50:13 How hard is that to do? 50:15 I think of the next cooking program 50:17 you should do some roasted vegetables. 50:18 Absolutely. Here you go. 50:20 Because I love roasted vegetables, 50:22 so I make roasted vegetables quite often. 50:24 You make really awesome ones all the time. 50:27 All right. 50:28 That was back Sabbath dinner at her house 50:30 it's not the same without her roasted vegetable. 50:33 That's exactly. 50:34 She has roasted beets and roasted sweet potatoes 50:38 and roasted eggplant, 50:42 I mean just all kinds of stuff in thee. 50:44 I mean, it's really good. I love roasted vegetables. 50:47 Well, you can put like I said-- How am I doing over here? 50:50 You are doing awesome. All right. 50:52 You can just put that around in the salad 50:53 if it's not too hot. 50:54 Is this thin enough for you? Okay. 50:56 That looks really good. I'm gonna put that. 50:58 Yeah, you can just put that right around. 51:00 You can put as many tomatoes as you want. 51:02 That's beautiful. 51:03 You can even have this like for your family, 51:06 just have it like a salad bar theme 51:08 and they can add or make what they want. 51:11 But how pretty when you are having 51:12 a sit down meal, to sit down 51:15 and have this already at your place where you sit. 51:18 Wouldn't that be nice? Yep. 51:19 And that is beautiful. 51:20 Then you just drizzle this on the top. 51:24 Yeah, and you can give, 51:25 go ahead and drizzled it on the top. 51:27 And there you are and that's about it. 51:29 And you are-- That was good enough to eat. 51:32 I have one plated over there a little bit different but-- 51:34 Ready for you to see. 51:36 Well, sis, why don't you tell them 51:37 about our brand new cookbook? 51:40 That's right. 51:42 We not only have a-- this as a brand new cookbook, 51:46 we have five other cookbooks. 51:48 That's right. 51:49 And here's how you can get all six cookbooks. 51:55 If you've enjoyed the recipes you've seen today 51:57 and would like to purchase your own copy 51:59 of one of their cookbooks including their new cookbook, 52:02 Cooking with Kellogg's. 52:03 You can write to 3ABN, Post Office Box 220, 52:07 West Frankfort, IL 62896. 52:10 That's 3ABN, Post Office Box 220, 52:14 West Frankfort, IL 62896. 52:17 You can call 618-627-4651 52:21 that's 618-627-4651 52:25 or if you'd like to contact the Micheff Sisters 52:27 for speaking appointment or concerts 52:29 you can do so at their websites at mischeffsisters.com, 52:33 that's M-I-C-H-E-F-F Sisters.com. |
Revised 2015-03-05