Participants: Micheff Sisters
Series Code: TDY
Program Code: TDY014026A
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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 and welcome 01:08 to our 3ABN today cooking program. 01:10 We're the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:14 And I'm Cinda. 01:15 And we are so excited about today's program because its-- 01:20 What's for supper? 01:21 Exactly, that's what we've got to title this, 01:24 "What's for Supper?" 01:26 So what is for supper? 01:27 Exactly, don't you have 01:29 that question every day like, what's for supper? 01:31 What should I fix? 01:32 I don't know what to fix. 01:34 Well, guess what? 01:35 We have some awesome supper ideas for you. 01:38 And now you can actually have them lunch 01:40 if you like but we really-- 01:42 we have a little variety too 01:44 of something that takes hardly 01:45 anytime at all to maybe a little bit more effort 01:47 so that you have something meet to your needs for your day. 01:52 You could even have them like for breakfast 01:54 because this morning when I came 01:56 into our prep kitchen 01:58 there was sister Linda having meatloaf for breakfast. 02:02 Really, really good. 02:04 And a sandwich. 02:05 You're telling a meatloaf sandwich. 02:07 Yes, that's saying about the kids growing up 02:10 you would find Linda in the kitchen 02:12 eating cold spaghetti sandwich. 02:14 Okay. 02:15 Anything you can put in between two slices of bread is good. 02:19 She is just like our daddy. 02:20 Daddy says it's good for you. 02:22 Our dad loves a sandwich. 02:24 He can have the most awesome that mom just prepared 02:27 and afterwards he wants a sandwich. 02:31 And Linda reminds me, 02:33 you always making a sandwich of anything. 02:35 She can take whatever you are filling them 02:37 and she will make a sandwich out of it. 02:39 But the difference is instead of like two sandwiches 02:41 I only use one slice of bread and make it one sandwich. 02:45 Yeah, you just kind of put in there 02:47 and fold it up together and make half. 02:48 Yeah, we are trying to cut those carbs. 02:51 But it's still good. 02:54 And so see you could have it 02:56 for anytime of the day it doesn't matter. 02:59 Lunch, breakfast or dinner. That's right. 03:02 I actually tried one of Linda's cold spaghetti sandwiches once 03:06 and they are pretty good I got to say. 03:09 I was surprised I wonder which brunch is that. 03:11 I actually well, 03:13 we are getting ahead of ourselves 03:15 but the meatloaf that I'm gonna be preparing today 03:17 Joel loves it in the sandwich cold. 03:20 Compared to that's a given for me. 03:25 So you can take what's for supper 03:28 and use it to pack a lunch with for the next day. 03:31 Good idea. 03:33 So maybe we should show you 03:34 what we are planning on the show, 03:36 preparing for today. 03:38 Then here is what's for supper. We're starting off with-- 03:41 Tender Bit Primavera. 03:42 That's right and that's got some good nice pasta in there. 03:46 Then we have Chicken Noodle Soup, 03:48 something a little lighter. 03:49 That's all is good. 03:51 And then Santorini Barbecue. 03:54 Oh, and I always thought that was Santa barbecue. 03:57 That's a good name too. 03:58 Then we are gonna have some Fried Skallops. 04:01 On now those are our family favorite. 04:04 And we have New Orleans Gumbo. 04:06 Mmm. 04:08 And also Old-Fashioned Meatloaf. 04:12 And that's the meatloaf we are talking about 04:14 that you are gonna want for a sandwich too. 04:16 I don't know which I like it better 04:17 that has a hot meatloaf fresh out of the oven 04:20 or the next day sliced in a sandwich. 04:22 It's really a toss it for me. 04:23 I've-- they are equally, equal good. 04:25 Yeah, think-- I now with you on that. 04:27 My husband thinks that meatloaf sandwich is just, 04:30 you know, that's the greatest sandwich I can give him. 04:33 And this is an awesome meatloaf recipe so... 04:37 Well, how about, we are gonna start off 04:38 with Tender Bit Primavera and Linda, you-- 04:42 I'll read the recipe. Okay. 05:16 That's right. 05:18 This is really a very simple meal. 05:21 It's one of those that you can put together and just, 05:24 you know, maybe you know 05:25 20 minutes you can have it ready. 05:27 We're gonna use this product 05:29 because I want to tell everyone about this first. 05:33 We've Worthington Loma Linda Tender Bits. 05:35 All the recipes we are preparing today 05:37 are from our brand new cookbook 05:39 "The Micheff Sisters Cooking with Kellogg's." And-- 05:44 We teamed up with Kellogg's 05:46 to feature their vegan vegetarian products. 05:51 And they own, quite a few they own, 05:53 Worthington, Loma Linda, 05:56 Gardenburger, Morningstar Farms. 05:58 So they own quite a few different vegetarian products 06:02 and they wanted us to be able to put those quick recipes 06:06 to give people a better idea, 06:08 creative things that you can use their products 06:11 to make different recipes. 06:12 You don't have to just open up a can and serve it, 06:15 there is lots of things that you can use it for 06:17 and so now guess what, 06:19 the Micheff Sisters have given you 06:20 a lots of creative recipes and you are gonna love. 06:23 And it's fun. It's fun to do. 06:26 All right, Cinda, we did not have to do this 06:29 but if you don't want to you can put the tender bits 06:31 in your primavera sauce just like it is. 06:35 But we are gonna have you just brown them. 06:37 Just a little bit. 06:39 Yeah, I don't want to. No? 06:40 You brown them in the little skillet over there. 06:42 She is saying it don't have, I didn't want to. 06:45 Would you please brown these? 06:48 Oh, well, if you ask me like that then I will do it. 06:51 And please turn my skillet on. 06:53 So with this one we've already pre-done the onions. 06:58 Pre-sauteed the onions. 06:59 So I'm gonna put the water in. 07:02 Okay. 07:03 And we are going to actually put the yellow squash in it. 07:07 Now this is a recipe 07:08 that Linda also makes a sandwich out of this. 07:10 Yes. Cold the next morning. 07:13 Well, after I mixed it in the sauce 07:15 because we are gonna serve it on top. 07:17 But yeah, I do like stuff like that. 07:20 But actually in the mornings this is really kind of sad 07:24 but I have started eating oatmeal. 07:26 What? What? 07:27 I know. Really? 07:29 I know. Wow, are you feeling that age? 07:33 Somebody told me 07:34 that oatmeal is really good for me 07:36 and then I looked it up and there was really good. 07:38 So I thought okay, I will get it into the morning 07:42 because I really can't 07:43 stand a thought of eating it at night. 07:45 So I eat it in the morning. 07:47 See my husband whenever he is home 07:49 he makes oatmeal. 07:51 Oh, this is good. 07:52 Joel makes wonder-- he made-- 07:54 her husband makes creative oatmeal. 07:57 I mean, sometimes-- 07:58 The old red pepper going in here. 07:59 Yeah but not but all different kinds 08:01 of dry fruits and dates and-- 08:03 And he also mixes like the seven grains cereal 08:06 and a stuff with his oatmeal and he will put-- 08:09 a lot of times he will, 08:10 sometimes he'll puts Chia seeds and flax seeds 08:13 and so his oatmeal is a whole awesome nutrition. 08:17 And he will send it with us when we come 08:21 like down the 3ABN he will make a big container of it 08:23 and so its go to heated up. 08:25 I do like his oatmeal a lot better than my oatmeal. 08:29 And its delicious. 08:30 Because my husband doesn't like all those things in it 08:32 so I just-- we just do it plainly. 08:34 Yeah, we try to get him 08:35 to come on the program with us one time 08:37 to just show how to do his oatmeal 08:38 and he wasn't buying it. 08:40 No. And-- 08:43 But he is a good cook. Yes, he is. 08:45 And probably we, we go to be fun show 08:49 to do have our each of our husbands 08:51 come on with us don't you think? 08:52 So if we're gonna reach our husbands 08:54 we talk a lot of them all the time. 08:55 We said oh, no. 08:57 They were really smart, they said, 08:58 I'll do it if her husband do it. 09:01 I'll do it if her husband will do it. 09:02 I'll do it the same. 09:04 They all got a pack neither one of them are doing. 09:07 Okay, I'm putting in some fresh tomatoes 09:09 and I you can't give this one part that 09:13 because I like to use 09:14 my mother's canned tomatoes and-- 09:17 Yeah. You love to use that. 09:19 But maybe you make can tomatoes very-- 09:22 or someone because I love the fresh tomatoes 09:25 from the garden. 09:26 Yes, there is nothing like it. 09:27 In fact, all of us girls have canned tomatoes for years 09:30 but lately because of our schedule 09:32 being so busy mom does it for us. 09:35 She has been canning for us. 09:36 She grows the tomatoes and then cans them and-- 09:39 And dad sits and helps peel the tomatoes. 09:41 Yes, right. So... 09:43 All right, this is the tomato sauce. 09:48 So now that's basically all you have to do 09:52 and when that is finished-- 09:55 when the peppers are done 09:58 and when those are nice and brown 10:00 you just put that in it and that's all you have to do 10:02 and then you put this on the plate and well, 10:04 I'll tell you what, I'll just, Linda-- 10:07 Sure, right here this is what it looks like. 10:08 Right here, isn't that beautiful? 10:10 And I garnished cream made it look really nice. 10:12 So-- 10:14 Yeah, God's really gifted her with the gift of garnish. 10:16 We rely on her heavily for our garnishes. 10:19 So what is next? 10:21 Our next is my Chicken Noodle Soup. 10:23 Let me read the recipe. 10:56 When we were putting our recipes together of theme 10:59 of "What's for Supper?" 11:00 I was thinking there is probably 11:02 as a lot of people like my husband 11:03 who likes something very light for supper. 11:05 My does too. 11:06 He eats a bowl of soup, it's a fine supper for him 11:10 and of course I was thinking chicken noodle soup because, 11:12 you know, who doesn't love chicken noodle soup. 11:13 At their comfort. Oh, yes. 11:15 It's a comfort food and so I was thinking 11:17 that might be a good recipe that and a vegan recipe 11:21 because it's not really chicken. 11:23 In fact, the product that I'm using 11:26 is the Tender Bits. 11:28 It's a very versatile product, 11:29 you just seen what we did 11:30 with Linda's Tender Bit Primavera 11:33 and so this you can use in a chicken noodle soup. 11:35 You just cut it a different way and it takes on not to differ. 11:38 Exactly. 11:39 And you know, soup is not only a comfort food 11:43 and especially chicken noodle soup 11:44 but with our daddy well, he loves soup so much. 11:48 When he finds out that momma has fixed soup 11:51 for supper he starts singing. 11:54 He does. He gets excited about-- 11:56 Heavenly sunshine, heavenly sunshine! 11:59 You know that reminds me 12:01 because we get so many letters from people, 12:03 we've talked-- 12:04 if you watched our cooking programs 12:06 that all you know that we talk a lot 12:08 about our mom and our dad and our lives. 12:10 Well, we've talked a lot about daddy singing 12:13 and so we've had people well, 12:14 why don't you have your dad come on the program and sing? 12:16 Well, we couldn't do that today but we've done-- 12:18 He is not able to drive here. No, he is not. 12:21 He lives in Michigan but we did the next best thing. 12:24 You know, we took a little video of him 12:25 singing one of our favorite songs, 12:27 "Heavenly Sunshine." Let's just take a look. 12:30 Heavenly sunshine, heavenly sunshine 12:33 Flooding my soul with glory divine 12:37 Heavenly sunshine, heavenly sunshine 12:42 Hallelujah! Jesus is mine 12:49 We love our dad sing. 12:50 We know he'll tell you that he can't carry a tune 12:53 in a bush of basket 12:55 but he says make a joyful noise unto the Lord 12:58 and he does make a joyful noise. 12:59 And almost every morning he sang 13:01 that song to us, 13:02 so I mean, that is really precious. 13:04 And you know something 13:05 that actually happened in church. 13:07 Daddy was just singing the hymn and this lady behind him 13:13 she tapped him on the shoulder and she said, 13:16 Pastor Micheff, I always wished I could sing. 13:19 Now I wish you could. 13:23 And a good thing daddy has a sense of humor 13:25 and he didn't take it that. 13:26 He laughed. 13:27 That was actually his head elder next to him 13:29 on the platform when he was singing 13:31 in front of the church. 13:33 I think it's happened more than once. 13:35 But we love daddy singing 13:37 and that we thought you would too 13:38 so we're gonna share one more little clip 13:40 because its one of his songs that he sings so often, 13:43 "Jesus Is the Sweetest Name I Know." 13:48 Jesus is the sweetest name I know 13:52 And He's just the same as His holy name 13:57 And that's the reason why I love Him so 14:01 For Jesus is the sweetest name I know 14:07 And you know, the neat thing about that 14:09 is that he believes it, he lives it 14:12 and he knows that someday 14:14 because of God's grace and mercy 14:16 he is going to be able to be with Jesus. 14:19 Face to face. 14:20 Sweetest name and the sweetest that we can ever have 14:23 That's right. And so we love you, daddy. 14:25 We love you, daddy. 14:26 We just had our viewers that 14:28 who like to hear our daddy sing. 14:31 So today's recipe is one of those recipes 14:34 you could put in a crock pot and just put it in the morning, 14:37 go come back a the end of the day 14:38 and just have your meal ready for you. 14:40 You can let it simmer 14:41 on the back burner of your stove. 14:43 Its' really that fast and easy. 14:45 So sis, if you would just turn on the stove-- 14:48 I mean, the burner here. 14:50 And the only thing you wouldn't put in the crock pot 14:52 would be your noodles, right? 14:53 Yes, I already-- 14:54 well, what you want to do is keep out your pasta noodles 14:57 and someone said well, 14:59 how do you find pasta noodles that are vegan? 15:01 There is many pastas out there 15:03 that have no egg product in them at all. 15:05 So you don't have to worry about that. 15:08 That's right. 15:09 And, and then you can choose 15:11 any kind of pasta that you want. 15:12 If you want little bitty pastas in your soup you can, 15:15 if you want the little tiny, skinny pasta noodles, 15:17 it doesn't matter 15:19 just any kind of pasta noodle that you want. 15:21 I chose a little bit fatter one this time 15:25 and simply because it was a kind 15:26 my assistant Melisa Hoffman loves. 15:28 She dearly loves that, 15:30 this particular kind of noodles 15:32 so I want to make her happy. 15:33 You know, my husband loves barley in his soup 15:38 and my kids love my homemade dumplings. 15:41 So I always have barley and homemade dumplings in mine. 15:44 Right. 15:45 And guess what we do have some barley in this on. 15:47 Oh, good! 15:48 I like barley in my soup too. 15:50 So we put some more water in there 15:54 and we are going to put our onions 15:56 and they are pretty sauteed onions 16:00 but you don't even have to in the soup at all. 16:02 I just them so used to pre-sauteing that I did it. 16:05 Because I love it. 16:07 But you don't have to and just because 16:09 put it in without any of that. 16:11 And literally all we are gonna do is 16:13 put all of that and sis, 16:15 in fact, if you would put the seasoning. 16:17 I want to tell you a little bit about my Bouillon. 16:21 And in fact, I'm gonna ask-- Linda, 16:23 would you get that from Melissa? 16:24 I want to show you 16:26 that it's a Better Than Bouillon No-Chicken Base. 16:30 It's probably the best tasting chicken soup ingredient 16:38 I can put in there. I see -- 16:39 I love, here it is. You got it? 16:41 So I'm gonna put it just right over here 16:44 and it really does have a wonderful flavor. 16:46 I've never really-- 16:48 let me turn it so that you can see it better. 16:51 It's all vegetarian, 16:52 Better Than Bouillon No-Chicken Base. 16:54 You can order, you go online Google, 16:55 you will find the website. 16:56 You will know where to get it. 16:58 They have a mushroom base, they have a no beef base, 17:00 they have a vegetable base. 17:02 You would never want to buy Bouillon 17:04 out of the low cartons or can ever again if you, 17:08 you only want to buy a little cube of your Bouillon 17:11 when you tasted this. 17:12 It is so wonderful. 17:14 But also, but also beware 17:16 when you are looking for this product on the shelf 17:18 they carry both the vegetarian vegan kind 17:22 and they carry the regular meat kind. 17:24 So make sure it says, you know-- 17:26 the no chicken. 17:27 The no chicken. The no chicken. 17:29 The no chicken, vegan one. 17:31 Because otherwise you will be getting the real chicken one. 17:33 And it will also say no beef. 17:35 So get that, that's a good thing to know. 17:38 And in this recipe I not only use that, 17:42 you can just use that by itself 17:44 but I also use our McKay's 17:45 just because I love the flavor of McKay's as well. 17:48 I love McKay's. I do too. 17:49 So those are two favorite. 17:50 And when we find an ingredient that we love 17:52 and we think taste good we share it with you. 17:54 Not because we get no profit it whatsoever. 17:58 You know, we share only because 18:00 we want to share our finds with you 18:03 and it's sometimes its hard to find 18:05 that little gem that you oh, I love this. 18:07 Well, we only just pass that on to you. 18:09 So that's what we are doing. 18:10 And this is got to come to a boil and then you're-- 18:13 once it boils and our celery and carrots are almost tender 18:17 then we are gonna add the potatoes. 18:18 When that's done then you are gonna add 18:20 your pasta noodles. 18:21 Simmer till the pasta is tender and viola, 18:24 right there it is ready to go. 18:25 You've got-- you can see how tender and-- 18:29 you got your vegetables thicken. 18:30 I just sprinkle with the little bit of parsley 18:32 and that's all you need. 18:35 That's delicious. 18:36 Well, you know, something that would go 18:37 with your soup is my Santorini Barbecue. 18:41 And daddy is gonna love this too. 18:42 Daddy is gonna love that. 18:43 Oh, yes. So let me read the recipe. 19:20 This sandwich is definitely a meal in itself 19:26 but it does compliments soup very well 19:29 because and especially this soup 19:31 but even a tomato base soup or whatever 19:34 because it's different vegetables. 19:36 And so then you are getting 19:38 a lot of vegetables for you meal. 19:40 So that's what I like about it. And some good color. 19:43 And some good color. 19:45 And flavor. Yes. 19:46 Remember to color your plate like a rainbow. 19:49 We've got the purples and the reds, 19:51 we got browns, we got yellow and green. 19:53 We are colored. 19:54 Okay, the product that I'm using 19:56 is going to be the MorningStar Hickory Barbecue Riblets. 20:03 And they just have the-- 20:06 so that's why I love the barbecue 20:08 like type flavor 20:09 and if you like even a little bit more barbecue 20:12 you could add more barbecue sauce to this. 20:16 Because there is not a lot in the package honestly. 20:20 You want to show them what it looks like 20:21 out of the package? 20:22 Yes. It comes like this. 20:26 And you will use both of those. 20:27 And there is like a-- 20:29 these two come apart so like this. 20:32 Right. 20:33 Mostly you don't have to use, 20:34 you know, you can just use half if you want. 20:36 Right. 20:38 Okay, so sis, if you can go ahead 20:40 we're gonna start by sautéing our vegetables. 20:42 You need these? Not right now. 20:45 Onions, I put the onions over here. 20:46 But the onions we've already pre-sauteed 20:49 our onions till clear. 20:50 And then add your tomatoes, 20:54 the diced fresh tomatoes 20:56 that will give you the liquid that you need to saute. 21:00 The mushrooms and the squash 21:03 and Brenda you-- well, 21:05 how you and I will start cutting the eggplant 21:07 because we need to put that in and we need into cubes. 21:12 This has been, this eggplant has been washed and-- 21:15 Well, I'm good to know-- 21:16 I'm glad to know that aren't you 21:18 we just don't want to wash. 21:19 You do not have to peel it 21:21 so you are getting the nutrition 21:22 from the color of it. 21:25 Here is your mushroom, sis. All right. 21:29 And so you want to-- 21:30 I usually cut it like this into, into thirds. 21:37 Can I now move these just slightly? 21:39 You want them this size chunks. 21:41 You can go ahead and saute this 21:42 but we are gonna add this late, sis. 21:45 So I do the eggplant a little bit bigger 21:49 because the eggplant goes right down. 21:52 It really cooks down. 21:54 So I do it about like this and again it's just to taste. 21:58 You know, you can do whatever you want. 22:02 Good thing because mine is different. 22:09 But you know what, nobody is gonna know 22:11 when they are eating it because it-- 22:14 it cooks down and right it goes into your sandwich 22:18 and they are not even gonna know. 22:21 Now you want this in there or not or wait? 22:24 So, yes. There you go. 22:28 That's a nice thing. 22:31 And so now what you will do is you will cook all this-- 22:35 let this saute and cook. 22:37 And no seasoning? 22:39 Oh, yes we have some seasonings. 22:42 We have some red pepper flakes, and I like salt to taste. 22:49 I think we need a bigger pan. 22:51 There you go. 22:52 The thing it's getting cooked down. 22:55 And we will use our handy dandy garlic press 22:59 that Brenda brought us back from Germany. 23:01 This is-- I mean-- It's an amazing. 23:04 I thank you every time I use it. 23:06 I'm so glad. 23:08 I even thought about well, 23:09 maybe I actually just get one 23:10 and we can have it for the program 23:12 and share and I go no, 23:13 this is too awesome we got to have one in our home 23:16 so that we can use it all the time. 23:19 And we've been looked 23:20 and we been on this quest to find a garlic press-- 23:22 the perfect garlic-- 23:23 Probably years, so I'm really excited about it. 23:28 It's so good and it gets everything. 23:31 It gets everything and also you don't even 23:32 have to have the-- it takes the-- 23:34 you don't have to remove the white skin. 23:36 You could just put it all in there 23:38 and the skin will come off 23:39 and the good stuff comes out the other side 23:41 and it is wonderful. 23:42 Oh, I love it. 23:43 Now when you let this cook down and it cooks pretty fast. 23:49 Probably five to eight minutes, 23:53 I mean, it cooks down pretty fast. 23:55 And then what you are gonna do is 23:57 you put both of your packages in a bowl 24:01 and I leave it in the bowl 24:03 because if you put this on your cookie sheet 24:05 you will lose half of your seasoning. 24:08 Yeah, kind of lot of the seasoning 24:10 is in this the juice there. 24:12 Right. 24:13 And it looks like these are in pieces but its not. 24:17 I don't know if I can tip there. 24:18 It looks like these are in pieces but its not. 24:21 So you need to cover the-- 24:23 I mean cut them apart. 24:24 So I cut them apart into strips and then I cut it in half-- 24:32 actually you can either cut it in half against your cubes 24:36 or you can leave it in strips. 24:38 So I actually like the strips. 24:41 They break apart a little bit anyway 24:43 when you are stirring so I think-- 24:44 You know, that you will be covered if just doing it. 24:47 And so I like it in strips. So-- 24:51 And these taste amazing. 24:53 It's one of my favorite products 24:55 that Kellogg's actually makes. 24:56 I love the flavor of this. It's really good. 25:00 Daddy loves it too. 25:04 And you know, when daddy loves something 25:06 we know we should put it in a cookbook. 25:09 Like he says well, 25:11 I don't pass out compliments too easy. 25:15 So if it turns out good he will let you know. 25:19 And you know what-- And that's true too. 25:20 You know, what, in making this cookbook 25:22 I have to say I love what daddy says 25:26 but one of my other favorites is Brenda's grandsons. 25:30 They come to my house almost every single day 25:34 and they help me with chores because I live on a farm 25:36 and so they help me with chores, 25:38 with the animals. 25:39 She is the auntie is the world, 25:40 let me just say this real quick, 25:42 my grandsons absolutely adore her. 25:44 She loves-- 25:46 they built this whole chicken farm instead of boys can-- 25:49 To teach her grandsons responsibility. 25:51 We want them to be able to take care of animals. 25:54 It's right and also, 25:55 so now they are responsible for taking care-- 25:57 They come every day. 25:59 For the animals and also they take the chores 26:02 and she let's them sell the eggs 26:04 and keep the money. 26:06 I mean, isn't that awesome? So, that is really nice of her. 26:09 So every day they will come in from school 26:12 and I'll say, are you hungry? 26:14 And they will say did you make a new recipe 26:16 for the cookbook, can we try it? 26:19 And I'll say, okay. 26:20 So they and they get real serious. 26:22 Oh, they take it very serious. 26:24 And they take it seriously and they go up there like this, 26:27 can I have a little bit more, auntie? 26:29 And I'll go, okay, and they will go, oh, auntie, 26:33 now this one is cookbook worthy. 26:38 I know because she tells me that too. 26:40 That's-- I just love the, I would like, okay. 26:46 So that's one of my favorites. Yeah. 26:48 It's just-- I love it. 26:50 Okay, so our vegetables are getting and you know, 26:53 you really want these vegetables to get tender. 26:55 So I'm gonna go ahead and let these cook 26:57 just a little bit more and I already have one, 27:00 already plated and made for you 27:03 and so you can see how it cooks right down 27:06 and the flavors little dark. 27:08 That's your sandwich. 27:10 That's your sandwich, it's beautiful. 27:12 Well, the flavors are not dark but the mixture is. 27:15 The barbecue sauce makes it darker. 27:17 It colors, it colors and makes it darker. 27:19 So well, sis, what do we have coming up next is our-- 27:23 Linda's Fried Skallops. 27:24 Oh. All right. 27:57 So Agave nectar is gonna turn into be our honey. 28:00 All right. 28:01 You know, I remember that whenever mom 28:04 would make this we would all stand around 28:07 because we wanted to help. 28:08 And I mean, mom would go, now you can't keep eating 28:12 and we are not gonna have anything for supper. 28:16 Because that was a treat to have this. 28:19 She would fry right them put it on the plate 28:21 and she is go to that next one it's gone. 28:23 She would say, where, where is it? 28:26 With five kids, you know, it would disappear quickly. 28:30 Now she, she could keep her son to control 28:32 so pretty soon there would be plate of them but-- 28:36 Oh, yeah. 28:37 Okay, sis, thanks for turning it on, 28:38 if you could mix the cornstarch with the soymilk. 28:42 The reason I did that is 28:43 because it takes the place of eggs 28:46 and it helps to stick together better. 28:49 So it helps the cracker crumbs stick together. 28:51 So while she is doing that 28:53 I'm gonna pour the oil in here and I'm-- 28:56 about a forth a cup 28:57 I'll save that for a little bit more. 28:59 And sis, if you could get me a fork? 29:02 Oh, okay. 29:03 And then when she comes back 29:05 we will have her mix up the sauce 29:08 and we will let this-- 29:09 She could actually use this to mix up the sauce, 29:11 couldn't she? 29:12 Yeah, but she has gone to get a fork. 29:13 All right. 29:16 So I mean, we might as well let her use it 29:18 when she comes back. 29:19 All right, so what are we doing here? 29:20 There you go. 29:21 So if you could take and put 29:24 all of your ingredients in there 29:26 and then the fork is actually for me 29:29 so that I can stir the sauce. 29:31 I knew it she wanted that fork. Okay. 29:33 So I'm gonna take and I'm gonna dip this 29:35 in our cornstarch and our soymilk 29:40 or almond milk as this is. 29:41 You can use your choice 29:42 and then you just kind of put it like that. 29:44 Do you think that's hot enough? 29:46 Well, here's I'm gonna find out. 29:48 We just put a little bitty-- 29:49 no, not quite ready. 29:51 It's got to sizzle just a little bit. 29:52 So that's how you are gonna do, is you are gonna dip it in. 29:55 When I put that right over here 29:56 see it's not quite sizzling enough. 29:59 So just wait one second. 30:00 And when I'm dipping those 30:02 and I really pat them down nice. 30:04 Yeah, I did too. 30:06 Because it's just a real quick dip-- 30:08 And see how they stay on. 30:10 They stay on really, it stays on really good. 30:12 Then you still gonna have crumbs in there 30:14 just the one here it is. 30:16 But let's see. 30:18 Yep, now you got the sizzle. 30:19 Now I got the sizzle. 30:20 And you want to wait for that because you know, 30:22 one just soak up oil you wanted to-- 30:24 if your pan is sizzling nice 30:27 then it just browns the outside and doesn't absorb inside. 30:30 And a lot of times mom would serve this 30:32 with her homemade mashed potatoes and gravy 30:35 and then she would have a nice salad 30:37 out of vegetable or something like that. 30:39 So I mean, you can just build a meal around it. 30:43 And the other thing that I started doing 30:45 with my scallops because I want to avoid the frying, 30:47 I did all the stuff right here except than I took a baking, 30:52 nonstick cooking spray. 30:54 Put them on there, spray the tops, 30:55 put in the oven and bake there. 30:57 And I have really crispy nice scallops I was surprised. 31:00 And your kids can't snatch it either 31:03 because it's so... 31:04 I mean, you maybe actually end up with more for supper. 31:07 That's right. Oh, that's funny. 31:09 So, anyway that-- 31:11 Did you see your sister doing over there? 31:14 What she doing? I didn't see that. 31:17 Now see how she is mixed up this sauce that you dip it in. 31:20 No, no, that's not what I was telling you to see. 31:23 Over there she is like little bit guilty over there. 31:27 Oh, she dip in? 31:29 No, I don't think she was dipping. 31:30 I think she was snitching. 31:32 Oh. Wow. 31:35 Good thing I have a few here to fry. 31:37 Well, while we are doing this you can look at 31:40 some of the finish product over there 31:42 and that's how golden they get. 31:44 And it is really, really nice. Easy to do. 31:48 It's easy to do. 31:49 Mmm. Mmm. 31:51 Well, so we got your stamp for approval, sis? 31:55 Mmm. Okay. 31:56 Did it taste just the same as when we are doing out? 31:59 I kind of snuck some of your's pre-fried ones for the-- yeah. 32:05 Well, I sort of did that too. I kind of took-- oh! 32:09 All right, get it guys in next show. 32:13 All right, something you we just never grow out of. 32:17 Oh, good. 32:18 Well, something else that you are going to love 32:20 for supper is New Orleans Gumbo. 32:51 For this recipe I'm using scallops, 32:54 the Worthington scallops again 32:56 and it's such a versatile product 32:59 and Linda use the scallops, 33:01 the vegetable scallops in the last program 33:02 just frying them but I'm using 33:04 so I think we can put a picture up 33:06 and show you right there. 33:08 That's what we are using today. 33:09 And I have just, you know, 33:11 cut them differently and Linda, 33:13 you are going to turn this pan on right here 33:15 and I just like to brown them a little bit. 33:17 They don't have to be, I just like it that way. 33:19 So you can-- I'm using a-- 33:22 I turned it on too. To the better flavor. 33:24 I think so. 33:25 And then this pan I've turned on 33:27 so that we are going to add the onions to that 33:31 and Linda can multitask over there. 33:33 She can watch onions and scallops. 33:35 I can. 33:36 Now, we've been talking and talking 33:37 about our garlic press that we are so excited about 33:40 and Melissa Hoffman is my assistant 33:43 and helps me at Kid's Time 33:44 and she helps us with our cooking. 33:45 She can do anything. She is amazing. 33:48 And let me tell you she went on-- 33:50 well, she heard us just talking about it on the air here 33:52 because she is off camera right now 33:54 and she said to us, 33:56 you know what, you can order this on Amazon.com 33:59 and I had no idea. 34:00 So we just want to tell you 34:01 as you don't have to write to us and find out. 34:03 But the name of the company is on here it's called Rosle, 34:09 it's a German made company 34:11 and I actually got mine in Germany 34:13 and its Rosle and has two little dots over the "O" 34:17 I don't know what that means 34:18 and I'm not German so I don't know but Rosle, 34:21 Rosle, you know Rosle, I have no idea. 34:26 But that's what it is. 34:27 And you can order right online on Amazon.com. 34:31 So it says, it says under description 34:34 that was awesome garlic press ever. 34:36 So-- And it is. 34:37 And really is. 34:38 And I'm gonna take this 34:40 and I'm gonna just put it right here, 34:42 just take my garlic and put it in this-- 34:46 You don't even have to take the skins off your garlic. 34:48 No. If you don't want to. 34:49 This will still press it and not have the skins. 34:54 It really is amazing. 34:56 And who would really get so excited 34:59 about a garlic press, you know. 35:02 I think there are a lot of cooks out there 35:05 who would be excited about a good garlic press. 35:08 Oh, we are gonna looking fried ever. 35:11 All right, so them I'm just gonna 35:12 put in some of the red pepper flakes in there 35:15 and I'm gonna go ahead and put the-- 35:18 Yellow peppers. 35:19 Yellow peppers and then I'm gonna go ahead 35:23 and put in the okra. 35:26 And this is all fresh okra. 35:27 Now I've never tried this with frozen okra 35:29 but I would say 35:30 don't think it would matter to you. 35:32 I mean, if you have that's all you have is frozen okra-- 35:35 Just probably more moisture in the frozen. 35:37 It's probably a little moisture 35:38 because anything you have frozen 35:39 its gonna have a little more moisture in it. 35:41 And but I'm sure that-- 35:45 since its a saucy dish I don't think its a problem. 35:48 And seasonal. 35:49 And we are going to just put the seasonings in there now. 35:53 Is that McKay's? 35:54 Yeah. 35:55 You didn't all my red pepper flakes. 35:59 Oh! You poured in there. 36:02 Oh, I did it. I did. 36:03 I'm speaking up for Linda. 36:07 I thought I did it so I was like, okay. 36:08 No, you take the blame. 36:11 It was me, I didn't-- momma it was me. 36:14 I just-- it was me. 36:15 I did not get it to the last drop. 36:16 But it could have been me, 36:17 it sounds like something I do so. 36:19 And then can you just-- this is just-- 36:22 well, we are waiting to put the agave nectar 36:24 in here into the tomatoes. 36:27 Well, maybe sis, 36:28 I have you do that if you would just love that. 36:30 You want to explain this? 36:32 Yes, I do because I'm just gonna 36:33 put this right here for you to see. 36:35 This is called Grits. 36:36 Now any southern person at all in the United States 36:41 is gonna know what grits are and they are-- 36:44 Kind of like a white polenta little bit. 36:47 Yes, kind of that texture. 36:49 A little bit, a little bit of a grits-- 36:52 I love them. Oh, I love grits. 36:54 No fun intended but I love that grittier texture. 36:58 I love them. 36:59 But they are wonderful in the morning for breakfast 37:01 and a lot of people use the grits 37:03 in the south instead of eggs. 37:05 I mean, sort of instead of potatoes. 37:08 Like you think of eggs and potatoes 37:09 where you can just scramble the tofu 37:12 and then you could do your grits on the side 37:15 and they have a piece of toast or biscuits I mean, 37:18 that will be delicious. 37:20 That would be wonderful if you do that. 37:22 And so-- This would help. 37:23 So when you mix up just according to package directions 37:27 and you can add this, sis. 37:29 You don't need to spray that anymore. 37:30 You can just put that in there 37:32 and of course I'm now wearing essence of tomato 37:35 because I see that I've just sprayed myself with it. 37:37 But you will smell good. But not good enough to eat. 37:40 Now there you go. 37:42 But anyway mix up the grits 37:44 according to your package directions 37:46 and it cooks just like you would have-- 37:48 if you are making or cornmeal mash 37:51 or anything like that 37:52 and when you are ready to pour 37:54 what I do is I take a formed pan 37:59 and you can use-- 38:00 some people they will take-- 38:02 Well, custard dish or something. 38:03 You could actually take the can, 38:05 your tomatoes came in and, you know, 38:07 you wash it out and use that. 38:08 You could use of-- 38:09 if you have a cookie cutter you could use that. 38:12 And you could use any shape you want. 38:13 I've chosen to use round 38:15 and I have this little spring formed pans 38:17 where if you open it up like this your-- 38:22 you open it up and the bottom will come out like this 38:25 so it's easy to assemble. 38:28 And what I do is I pour it in there, 38:30 I spray it with a little nonstick cooking spray 38:33 and then I pour, 38:35 pour the just a not completely to the top full 38:38 because I don't want them that thick 38:40 but if you can if you want. 38:42 And then what I do as it comes out looking like this 38:45 and I just browned it a little bit 38:47 with the nonstick cooking spray on the stove 38:52 just to give it a nice, 38:54 you know, golden and its a little crunchier texture 38:57 so it's not soft. 38:58 And you can if you don't want to do 38:59 that you can do it another way too. 39:02 But I use that too with my New Orleans Gumbo 39:06 because when this gumbo gets all done you can-- 39:10 Did you guy notice? Did you notice? 39:12 Look at the color. 39:13 Yes, but like I, like I did you notice this. 39:16 This is what I'm seeing. She eat my demonstration. 39:20 Well, sis, you need 39:21 some of this good nutritious colorful gumbo. 39:25 Oh, I love grits. 39:28 I do too. Can I-- 39:30 That was just way too tempting. 39:33 I'll taste it with that on there too. 39:35 Oh, she's gonna taste it. 39:36 Oh, you had to put this scallops in here. 39:37 Wait a minute I get the scallops in 39:39 and then mix it all up 39:41 and then will let you taste 39:43 with a little bit of the gumbo mixture on it. 39:46 I actually can't ever matter doing this, 39:48 this is so funny. 39:49 I went to speak at a church not long ago 39:53 and a lady came into me and say I want you to know-- 39:55 she said, I watched your cooking show this week 39:57 but I'm not gonna try a thing you made. 39:59 And I went, oh, why not? 40:01 She said, because Cinda didn't taste 40:02 one thing on the show 40:03 so she wouldn't taste it and it can't be that good. 40:08 So I like that you better taste it. 40:10 I will be honest and I will let you know if it is good. 40:16 Little gumbo on there with a little grit. 40:18 I can already tell you that the grit cake was good 40:22 and now we will try it with the gumbo. 40:25 The gumbo on it and sauce on it. 40:26 Little hot, hot. Gumbo, oh, no, anticipation. 40:33 Is that two thumbs up. All right. 40:38 So the woman that had talked to me 40:41 you can go ahead and try these recipes. 40:42 Cinda has said its okay. It's delicious. 40:46 And you have some plated too. That's right. 40:49 Well, coming up next-- 40:51 look I want to see that beautiful rose on there. 40:54 In fact, I'm gonna come over 40:55 so that we can get a good shot of it 40:57 and I'll tilt it to the camera 40:58 so that you can actually see that rose right there. 41:01 See how beautiful that is. 41:03 And Cinda made that rose 41:05 and we just took a few of the-- 41:08 the leaves from the holly bush 41:09 outside our prep kitchen door here 41:12 and you could garnish and there you go. 41:15 Well, sis-- 41:17 You know what's next is my Old-Fashioned Meatloaf. 41:21 Let me read the recipe. 42:22 This makes either one large meatloaf 42:25 or you can divided into half and put one part of that, 42:31 the half of it into a glass baking dish 42:34 and freeze it 42:35 and that way you will have it for either. 42:37 Or you can also make veggie patties out of it 42:39 and you can-- 42:40 Yes, you can. Meatballs. 42:42 Meatballs for spaghetti meatballs 42:44 or its very versatile recipe and-- 42:46 Yes, it is. 42:48 I served this actually to a function 42:50 that I was catering for about 75 people 42:53 and they went nuts over it. 42:55 Everybody wanted the recipe and I said oh-- 42:58 That's because there is pecans in it. 43:01 I said, oh, guess what we just happen 43:03 to have the recipe in our new cookbook. 43:07 Okay, we are gonna go ahead and get started. 43:10 Linda, I-- as a binder 43:13 and you can do this instead of using egg 43:17 take flaxseed and mix it in water 43:20 and let it sit for five minutes 43:22 and it kind of gets that gel consistency of an egg. 43:25 All right, here goes the water. 43:26 So if you will mix our flaxseed in that and Brenda, 43:30 while I'm doing this take our tomato soup 43:33 and mix it with the water, okay. 43:37 I'm using the vege-burger here 43:41 and so I'm gonna take the vege-burger 43:44 and I'm gonna mix my VegeSal-- 43:46 now VegeSal is an all purpose vegetable seasoning 43:50 and it just is my favorite, 43:53 all purpose vegetable seasoning. 43:54 Also I love the Bragg Liquid Aminos, 43:57 I love the flavor that it gets. And so I use that. 44:01 VegeSal is not as easy to get 44:03 in your local grocery stores I have found 44:06 but you can Google it 44:08 and you can also get it on Amazon.com. 44:10 I just want to share 44:11 because sometimes people said me 44:12 where you find VegeSal, where you find VegeSal. 44:15 And you know, if you live in a small town too 44:18 might be an issue but Google it, 44:20 it will tell you right 44:21 where you can find the closest store 44:22 that has or order it online. 44:25 Now I use a little bit of the grapeseed vegenaise 44:29 because that helps hold it together too. 44:33 And so you are gonna mix all this together 44:35 in your bowl and now sisters, 44:39 if you can-- Linda, 44:40 if you can have the tofu and sometimes 44:44 I will break this up with a food-- 44:47 with a pastry blender 44:50 and then sometimes you can just do your fork. 44:53 And one thing about adding tofu, 44:56 tofu adds a lot of nutrition and it-- 45:00 if there is no flavor. 45:02 And so you get the protein and the nutrition 45:06 and you don't have the flavor. 45:08 It just takes on the flavor of whatever you put in there. 45:11 Sometimes you go and help just like this 45:14 and just smash away. 45:16 Or do you want me to put my gloves on? 45:18 Yeah, you can-- 45:20 gloves are good thing for this job too. 45:23 You know what Linda, I'm gonna do that. 45:25 That's a good idea. Put our handy-dandy gloves. 45:29 See, if I can do it, all right over here. 45:32 Put our handy-dandy gloves on and... 45:37 Kitchen gloves are one of the best kitchen tools. 45:40 Okay, thanks sis, and just grind it up. 45:43 Just smash it there. 45:45 Okay sisters, now you can add our oats 45:48 and our breadcrumbs and our nuts. 45:52 Nuts are by you. Okay, these are breadcrumbs. 45:55 Oh, these are nuts. Those are nuts. 45:57 Okay, here is nuts. 45:59 So its I-- 46:00 Walnuts and pecans. 46:01 Yes. 46:02 Oh, no wonder it's so delicious. 46:04 How about our onion? 46:05 And-- let me now you can add now-- 46:07 let me tell about what I did with the onion. 46:11 I like to take a the McKay's chicken style seasoning 46:16 and I like to put it in water 46:18 and then I saute my onions in that 46:22 because you're not getting any oil 46:24 and it really flavors your onions nice 46:27 and it adds to your loaf. 46:29 So, that is what we've done to the onions 46:31 and so you will saute in the water 46:34 and the McKay's chicken style seasoning 46:36 until the onions are clear. 46:39 They become translucent. 46:40 And as you can see they are translucent 46:43 and that's where the yellow color comes 46:45 if you can see the onion, that's where yellow comes 46:49 just because of the McKay's chicken style seasoning. 46:54 And now, now let me get this all mixed up. 46:59 You're gonna see here mom see. 47:03 Okay now you want to put in my flaxseed 47:09 and then-- 47:11 The flaxseed needs to be ground too, 47:13 that it'd be able to absorb any of its nutrients. 47:15 Some people don't know 47:16 that they will either eat flaxseed 47:17 and sprinkled on their cereals 47:19 that you really have to have that, 47:21 that's you're gonna really grind 47:22 and good in your teeth 47:23 it needs to be ground you know-- 47:25 You want me to mix this all together? 47:26 Okay, sis, if you can spray a casserole dish. 47:30 All right. 47:31 And then Linda, now for the very-- 47:34 for the topping I mix a ketchup with Sriracha sauce. 47:40 Now if you don't like spicy you don't have to do this. 47:44 You can just do the ketchup 47:45 and the brown sugar and like-- 47:48 so that's what she is gonna mix that together. 47:51 Hey, Brenda, if you want to put 47:52 your hand-dandy gloves on that 47:55 I know Brenda's assistant Melissa 47:57 she walks around in between on the set 48:00 and she keeps her pockets full of these gloves 48:02 because she knows we use them. 48:04 Actually I already use the one she gave me. 48:05 Oh, here look at mine. 48:06 She refresh the pocket, in my pocket. 48:11 Okay, as you can see this makes a lot of meatloaf which-- 48:18 But you want a lot because it's really good 48:20 and you can freeze it for next time. 48:22 Okay, its all mixed up so take half 48:25 and form it down-- 48:27 you want to leave a half an inch 48:30 around all sides of your meatloaf here 48:39 because we're gonna put our-- 48:41 But this is just like-- Tomato soup around there. 48:43 This is all like those mud cakes we used to make 48:45 when we were kids you know just-- 48:47 There you go, there is the other half. 48:48 So much fun. 48:49 And make us those mulberry in from the mulberry bushes. 48:52 That way that we decorate with twigs and leaves and-- 48:55 And hollyhocks remember with the hollyhocks-- 48:57 Nobody would try it. 48:59 Well, daddy taste it now even daughter taste it. 49:01 We even made dolls out of our hollyhocks bush. 49:05 We take, we the hollyhock flowers 49:06 and turn them upside down. 49:08 I knew it. Yeah. 49:09 That was the hollyhocks, 49:10 and used to be the dress as you turns turn upside down 49:12 make a little dolls, we had lots of fun. 49:15 As you can see we've only-- 49:17 I'm gonna tip this probably you can see 49:18 we've only used half of the loaf recipe. 49:21 So, and it fills your 9/13 pan. 49:26 So you'll have your upper two 9/13. 49:29 Well, I mean it fits in 9/13 but obviously not. 49:32 Okay, so now what you're gonna do 49:35 is we're gonna take this our ketchup mixture 49:40 that Linda so nicely blended 49:44 and you're gonna put that on top 49:48 and then smooth that on top 49:55 like that 49:57 and you're gonna just do the top. 49:59 Well, if its fall down the sides its okay. 50:03 So, I'm gonna bake anyway, right. 50:04 But this is our, this is our glace. 50:06 You really want to keep it on top? 50:07 You want to keep it on the top but it's our glace like that. 50:13 There you go. 50:14 Okay, and now Brenda's got our soup mix together 50:18 and she is gonna pour the soup around 50:23 and it fills in and that will bake 50:28 such delicious flavor in the soup. 50:30 Look and just kind of make sure it gets around in there. 50:33 Now you're gonna bake this at-- 50:38 you can do 350 for an hour or if you want to do 375, 50:43 if you want a little bit hotter oven to get a-- 50:46 my husband likes the top a little crispy 50:50 and brown and the sides a little bit more brown 50:52 and so you can do that for 45 minutes, 50:56 but watch it because you don't want it to get over done. 50:58 And you'll see how that we had-- 51:00 she has one baked ready for you, 51:02 you'll see the difference in color of the top 51:04 it turns a little bit more of a glittering, 51:07 shiny texture and the color changes just like that. 51:10 So, there you there you can see how its all baked. 51:12 Delicious. 51:13 Well, my sisters and I have not just a brand new cookbook 51:17 that we've been talking about 51:18 but we have five other cookbooks 51:20 that we like to share with you right now 51:22 how you can get all six of our cookbooks. 51:27 If you've enjoyed the recipes you've seen today 51:29 and would like to purchase your own copy 51:31 of one of their cookbooks including their new cookbook, 51:34 Cooking With Kellogg's, 51:35 you can write to 3ABN, P.O Box 220, 51:39 West Frankfort, IL 62896. 51:42 That's 3ABN, P.O Box 220, West Frankfort, IL 62896. 51:49 You can call 618-627-4651. 51:53 That's 618-627-4651 or if you would like to contact 51:58 the Micheff Sisters 51:59 for a speaking appointments or concerts, 52:01 you can do so at their website 52:03 at micheffsisters.com. 52:05 That's micheffsisters.com. |
Revised 2015-06-22