Participants: The Micheff Sisters
Series Code: TDY
Program Code: TDY014041A
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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 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:07 Hello, and welcome to our 3ABN today cooking program. 01:11 We are? The Micheff Sisters. 01:15 I'm Linda. I'm Brenda. 01:16 And I'm Cinda. 01:18 We are so excited to be with you today 01:20 and we have a lot of fresh veggies today. 01:23 Oh, but I'm most excited because we are gonna really see 01:27 how to color our plate like a rainbow. 01:29 Yes, we are. And get good nutrition. 01:31 Yes, we are and I'm really excited 01:33 because I love farm fresh vegetables and fruits. 01:40 That's right. 01:41 And this program is called "Farmer's Market." 01:45 "Farmer's Market." That's right. 01:46 And my husband has a garden for us every summer 01:50 and our mother has a big garden and I mean, huge. 01:56 And so I'm really excited because-- 01:58 I mean, she always shares from her garden 02:02 and so you are gonna love this. 02:04 Mom's already planting right now. 02:06 That's right. 02:07 I talked to her the other day and she was in there, 02:08 she was just-- 02:10 Well, she has like 100 tomato plants. 02:11 Tomato plants. 02:13 She is always planting something. 02:14 And she cans for all of us. 02:16 Now because we are so busy we haven't been able to-- 02:19 we haven't really been able to can ourselves 02:22 because all of us can but we haven't been 02:24 able to can ourselves like we really wanted to and so-- 02:27 Mom does it for us. Mom does it for us. 02:30 So I mean, we really appreciate those tomato farms. 02:32 Dad helps peel the tomatoes and things. 02:34 Yeah. But also-- 02:36 Yeah, dad, we appreciate your help. 02:37 That's right. 02:39 If you don't have time to have a garden 02:41 or you don't have the space to have a garden or a place, 02:44 first of all remember that 02:46 you can have little pots in your house, 02:49 you know, and do little, like little pots of tomatoes. 02:52 All have pots of herbs 02:54 but you can visit a farmer's market and get fresh one. 02:59 And you know what, lot of people will say that oh, 03:02 its so expensive but honestly-- 03:04 The locally grown produce is very reasonable. 03:06 Locally grown produce is very reasonable. 03:08 Yeah. 03:09 And so and I think that's really awesome 03:13 to go to a farmers market. 03:15 And the farmers help also its good to kind of help them. 03:16 They need some business. 03:17 Just support them. That's right. 03:19 Absolutely and lot of-- 03:20 if you are in a rural area 03:22 or you can like you are near where you can drive 03:24 like an hour outside the city where you live 03:28 visit a farm because they will let you-- 03:30 a lot of times they will let you pick your own 03:32 and you take your children. 03:34 What a really nice experience to your children. 03:37 Every year when I'm doing my pickles, 03:39 I had a farmer, for years I had a farmer 03:41 that was next door, 03:42 you know, lives just a way down from us 03:44 and I would call him the morning 03:46 I wanted my cucumbers 03:47 and he would go out and pick them for me fresh. 03:51 He would call me when they were all picked, 03:52 I'd race over, pick them up. 03:54 I would have all my jars ready, 03:55 everything so my goers have not more than two hours 03:58 from the patch to the jar 03:59 and I would make that each year. 04:01 It was really awesome. 04:07 For all of that she got 04:08 blue ribbons at the county fair. 04:10 Yeah, that's true. That's true. 04:11 She did every year. 04:15 But probably I think that you are not doing anymore. 04:19 Oh, probably about 13 years. 04:21 You know, honestly I always every summer 04:25 had my children planting something 04:28 and whether it be flowers or vegetables they-- 04:32 because I wanted them to learn how to grow things. 04:36 And its so exciting to-- 04:39 for them to do a little seedling or to do from seed. 04:43 To watch it grow. And to watch it grow. 04:44 When you watch your plant grow-- 04:46 With your grandsons now. 04:48 Yes, you are. That's a-- 04:49 Cinda kids are almost the past the-- 04:51 He had us help plant the garden. 04:53 Dad did. 04:54 Cinda lives almost you know cross the street 04:55 from me almost, you know, 04:57 and so my grandsons are over there all the time. 05:00 But I live on a farm and so they went over to-- 05:03 I do not live on the farm. Yeah. No, she wouldn't. 05:06 And the-- Michael and Jason came over and they said, 05:10 Uncle Joe, Uncle Joe, 05:11 can we have some land for our garden? 05:14 And did. 05:15 Yes, they want some land for a garden. 05:19 And so they picked up and Joe said okay, 05:22 as long as you know, 05:23 you don't mess up any of the landscaping 05:27 and you don't mess up the lawn. 05:29 And so they went picked up little patch of ground, 05:32 not little I mean, it's a nice big patch 05:36 and they are gonna plant. 05:37 So we will see. 05:38 Oh, that's gonna be interesting. 05:40 Well, let's take a look at all the things 05:41 that we are going to prepare for you today, 05:44 because we have-- 05:45 To get your mouth watering. That's right. 05:46 We have a lot of really good recipes 05:48 I think you are gonna enjoy. 05:49 We are starting off with-- With my Farm Stand Salad. 05:53 Looks beautiful. 05:54 And avocados in there I want that one. 05:56 And then we have Garden Vegetable Rotini. 05:59 So many wonderful garden vegetables in there 06:01 and mix for some pasta. 06:02 Then we are gonna have some Stuffed Red Pepper Salad. 06:05 Oh, that sounds good. 06:07 I love red peppers and I love those potatoes. 06:09 And Southern Farm Fresh Vegetables. 06:13 It just can't be that 06:14 and I thought a little something 06:16 maybe a lot of people don't try often. 06:17 Exactly. And Spicy Moroccan Ratatouille. 06:21 And I love the way you are serving that. 06:23 And then we are gonna have Farmers Potato Stir Fry. 06:26 And now you can't go wrong with potatoes. 06:30 But just that. 06:31 But starting off sis, 06:32 we are starting off with one of my favorite 06:34 salads of yours and its got corn, 06:37 its got tomatoes, its got avocados. 06:38 What not to love. Let me read the recipe. 07:03 Now if you don't want to add the cayenne you do not have to. 07:07 That's true. That's true but its so good. 07:09 But if you are making it for daddy you better add it. 07:11 And me too. Oh, my husband Joe. 07:14 Although you know, we've been doing 07:16 a lot of good samplings 07:18 because of our new cookbook we've been out there 07:21 at different camp meetings and-- 07:24 Launching our new cookbook. 07:26 Launching our new cookbook and giving out food samples 07:28 and what we have discovered there 07:29 are quite a few people out there that tell us, 07:31 you know, I love your food but I can't take a lot of spice 07:35 and I just leave out the hot pepper. 07:36 And we say that's what you are supposed to do. 07:38 Exactly. 07:39 So that's good. That's what we want you to do. 07:41 And make it your own. You know, you did good. 07:42 Okay, let's start. 07:45 I'm sure you-- now if you have a microwave-- 07:49 do you even have a microwave? 07:51 I have a microwave. 07:53 Oh, wow. She is not the gadget sister. 07:57 I'm just kidding. I'm just kidding, I knew that. 07:59 I got a new ninja something-- 08:04 She doesn't even know what it is. 08:05 Yeah. 08:06 Anyways you put stuff in it, 08:08 it blends really good 08:09 and the blade comes completely out and I have that. 08:12 Food processor I think what she is describing. 08:15 No, it's a blender or both. It's both. 08:18 Okay, if you don't-- there is-- 08:20 you can cook the corn several different ways. 08:22 You can grill it if you have a grill, 08:24 you can boil it on a pot of water on the stove 08:27 or I love the way mom does it and that so I do it this way. 08:33 We open the corn and we take off the silk 08:38 and give it to your sister. 08:40 Thank you. Whose got a can down there. 08:43 We really do have a trash can down there mom, I promise. 08:45 Take the silk and then what you do is 08:48 you put this back up 08:51 and you put it in the microwave for three minutes per ear. 08:55 So I usually do four ear at a time and its ready. 09:00 You know, I don't even do that anymore. 09:02 I just put the whole corn in just like that 09:05 and cook it for about four to five minutes per year 09:07 and when I'm done I peel it back 09:10 put in under running water and just all comes off 09:12 and its really good, ready to eat. 09:14 So it's juicy. 09:15 It's so much easier in the microwave I think. 09:17 I like it. 09:18 So there's a lot of ways to cook it. 09:19 Okay, this one is already been cooked 09:21 so we are gonna peel it off, break it off. 09:24 Well, you've been passing that. Yeah. 09:28 She did. She made it. Okay. See. 09:34 Now you believe me don't you, mom. 09:41 Well, wouldn't expect of that. 09:42 So you want to cut it off 09:49 and I always cut it off in either a pan or a dish 09:52 like that so that it catches it like that. 09:55 I like how the fresh corn has, stays in clumps. 09:57 You have a little more thickness to it 09:59 and I love that. 10:01 And then I also go like this 10:02 to get all that milky goodness out there. 10:07 Yeah, that's good. 10:09 And then take this and we will add it into our salad. 10:13 So we will add that in a minute. 10:14 We will add that to our salad. Okay. 10:17 So what we are gonna do is 10:19 I will set this right here for right now 10:22 and then we are gonna start. 10:24 I'm gonna get Linda cutting our grape tomatoes. 10:28 I love the flavor of the grape tomatoes 10:30 but now if you have the farm-- 10:32 the garden fresh the big tomatoes 10:34 you can do that too. 10:36 So either way but we also grow the grape tomatoes 10:39 and what I will do if they are littler, 10:42 can all of you an see this. 10:43 If they are littler, I mean the big ones 10:46 I will cut in thirds like that okay, 10:50 and then the littler ones you can just cut in half. 10:53 But you don't want a big huge, 10:55 you know, mouthful of tomatoes so-- 10:57 I don't know if these are, these are so juicy. 10:59 These are the little grape tomatoes 11:01 and I think they have so much flavor. 11:04 So let's get her going and-- 11:06 You probably both of us doing that 11:08 and if we're gonna slice all of those. 11:09 Oh, yeah. Just cut away. You know, so-- 11:12 Isn't it great having sisters? You know, that's another thing. 11:15 You can get a friend and have a friend 11:18 to come over and cook. 11:19 Because when you cook together you will, 11:21 it really is bonding. 11:22 So I'm gonna get my gloves on 11:25 and I put a whole bowl of avocados 11:27 because my son David and my daughter Catie, 11:33 they live in California and they have an avocado tree. 11:35 They have more than one, aren't they? 11:37 Yes. 11:38 And every avocado that we pick off that tree is fabulous. 11:42 We never had a bad one. And they mail them. 11:45 They mail them home but-- 11:47 And they really ripe and in great condition. 11:51 They did not have any this time. 11:54 So I did a whole, 11:55 I got a whole bowl of the avocado 11:58 because you never know. 12:00 I mean, sometimes they are just not good. 12:03 So while-- 12:05 In fact, we were doing a photo shoot once-- 12:06 Oh, that was a good one. 12:08 I think we had-- 12:09 we went they looked beautiful on the outside 12:10 and when we cut them ten, 12:12 we went through ten avocados and everyone of them was-- 12:14 we had really bad spots in the middle 12:16 and we were good that we had extra. 12:19 So I'm gonna take this trash can over here, 12:22 sis, and I'm going to-- 12:24 that way I can put the peeling right in. 12:27 Now for the dressing-- 12:30 can I reach over a minute, sis? 12:32 Absolutely. 12:33 I got a mason jar and you have a jar 12:35 that you can shake, do that. 12:37 But take your avocado and you don't-- 12:41 I just kind of cut it in big chunks like this 12:44 and put it in your jar 12:47 and I will take the other half and put that in too. 12:52 Because this is going to be our dressing 12:56 and you do this so there is no oil in this 12:59 because the avocado takes care of that-- 13:04 The texture of that of oil. Exactly. 13:07 Some people you know, 13:08 the texture of oil in your mouth its just soaky, 13:10 kind of smooth texture for salad dressing. 13:13 But avocado does that and its such a, 13:15 avocado is such a healthy fat to have. 13:17 Exactly. So can I put this in the bowl? 13:20 Yes, ma'am. All right. 13:22 So put your tomatoes in and then I'm gonna give you 13:25 each one more avocado 13:28 and you guys can you cut up an avocado 13:31 while I'm making the dressing. 13:32 Hey, Linda, catch. So your corn goes into-- 13:35 You catch this. Now remember-- 13:38 Especially known that I'm not the sports woman. 13:39 She would have thrown it if it would have been 13:41 because I'm the athletic one. 13:43 So she would have thrown it. I play volleyball. 13:48 I just-- the only thing is I scream 13:49 when the ball comes to me. 13:50 We all went to church school and recessed. 13:53 It was always so much fun. 13:54 Everybody liked to play baseball 13:56 I remember for recess. 13:58 Nobody want me on their team ever 13:59 because if ball came at me I close my eyes like this. 14:03 I put the net over my head. 14:07 And as soon out they were slamming the homeruns and... 14:12 what do we do with them now? 14:13 Well-- Dicing what do we do? 14:14 I want you to dice that. Dice it up. 14:16 So when I'm doing this I'm just breaking 14:17 and you don't have to 14:19 but I don't want the big long pieces of corn 14:20 so I'm just breaking it up the corn. 14:21 Okay, you want to show this is what we are talking about? 14:23 Yeah, this is what we are talking about. 14:24 Can I just give you an idea right here, see those-- 14:26 You do not want 14:27 those dark pieces in there so you can-- 14:30 Cut out. You can cut those out. 14:31 You can cut them out and still-- 14:33 you can-- the good part you can still use. 14:35 It's okay. Right. Right. 14:36 And then you know what just add another avocado to it, 14:39 you know, because honestly I gave you measurements 14:43 but you can add more to it or take away 14:46 if you are making a smaller salad. 14:48 Okay, so while they are cutting the avocado 14:50 and you can put it right in the bowl, 14:52 I'm gonna add-- 14:53 this is fresh squeeze lemon juice 14:55 and it is important to have fresh squeezed lemon juice. 14:59 The flavor is so much better. 15:01 And then we are gonna do salt to taste. 15:03 So I'm just gonna sprinkle little bit of salt in there 15:06 and then cayenne, I'm gonna do just a pinch 15:10 because we don't want everybody smell the burn 15:14 although ours wouldn't. 15:17 And then this is the fun part. 15:19 You just shake this up. Just shake. 15:23 This is great exercise. 15:25 I give it to Brenda but shouldn't. 15:27 If I said exercise she wouldn't know what to do with it. 15:31 That's not true. 15:33 She walks really fast wherever she goes. 15:35 Yeah, honestly Brenda can walk faster. 15:38 She is in power walk so teaches 15:40 and she tells people she doesn't exercise-- 15:42 But she does. 15:44 But she really does. She doesn't exercise like-- 15:46 Formal exercise. Yes. 15:48 But I move fast every where I go. 15:49 But she gets exercise. So that's our dressing. 15:53 I mean, and then you're gonna want to take a spatula 15:58 and just gently fold this 16:00 because you don't want it to be really mushy. 16:03 So just gently fold 16:04 and then you are gonna pour your dressing on 16:10 and look how nice and chunky and smooth that dressing is. 16:13 You are gonna pour that on and blend it in 16:15 and you will get all this out. 16:17 Don't worry mom, we are gonna get all this out. 16:20 And we have one prepared for you. 16:23 Right over here. 16:25 We have one already prepared for you right here 16:26 and look how easy that is 16:28 and its fresh and good in that way. 16:29 It looks delicious. And what's our next recipe? 16:32 Oh, I think it's our Garden Rotini. 16:36 Oh, the Garden Vegetable Rotini. 16:38 Let me read the recipe for you. 17:06 I love fresh vegetables. In fact-- 17:08 Me too. Me too. 17:10 There is probably not very many vegetables 17:11 that I don't care for. 17:13 I just love all kinds and it's a balance of vegetables 17:15 I think in our diet that makes it so healthy for us too. 17:18 And this particular recipe has one of my favorites. 17:21 I love Brussels sprout. Oh, I do too. 17:24 But they have to be really 17:26 just crunch tender for me to enjoy them. 17:28 Once they turn that color that changes the flavor 17:31 and I don't like them that way anymore. 17:33 I like them that way. Yeah, not me. 17:35 So I have to have my little crunchy, tender. 17:37 So you could like cook these ahead of time 17:39 but I just do it right here. 17:40 So sis, these onions are already cooked, 17:43 I want to save sometime here. 17:44 So we won't wait them to get clear. 17:46 And they weren't raw. And they were not raw. 17:49 And so we are going to put those in 17:52 and we are gonna put the mushrooms 17:54 and I leave just the sliced mushroom whole like this. 17:58 If its really some big ones like that you can, 18:01 you know, break them in two if you want 18:03 but I like to keep them fairly big. 18:05 I like the shape and the look of the mushroom. 18:08 These were particularly fat ones. 18:10 I mean, want to be that fat, you know. 18:13 Okay. 18:14 Yeah, they were-- well, this one is just plain fat. 18:21 So I don't mind if they are big 18:22 but I don't want a huge fat mushroom right there. 18:25 So-- 18:27 Because you bite in 18:29 and you're whole mouth is full of mushrooms. 18:30 Yeah, now we wanted to be a balance. 18:32 So Linda, you are doing a great job 18:34 just stirring that and, 18:37 and while she is stirring that I'm gonna go ahead 18:40 and put in my Brussels sprouts. 18:43 And I just cut, they are just washed and cut in half, 18:45 that's all there is 18:46 and I'm gonna get some paper towel in here. 18:48 And they are so good. 18:50 I love that and I like to keep that nice, 18:53 you know, the nice fresh green flavor. 18:56 You know, I mean, color on it and it's just vibrant. 19:00 But you want them a little bit crunchy tender 19:01 so they got to cook. 19:03 So I put them at the same time as I did 19:04 the mushrooms and onions. 19:05 It helps flavor it. 19:07 I'm also gonna go ahead now and add my salt to it. 19:09 And I'm gonna put now some red pepper flakes. 19:12 This is an optional part. You do not have to use it. 19:15 I highly recommend trying at least once because-- 19:17 I recommend it. 19:19 It isn't really that spicy at all. 19:21 There are people who don't like spice. 19:22 Yes. That's true. 19:24 If you don't like spice 19:25 it's still going to be delicious dish, 19:26 just leave it out. 19:28 Yeah. No problem at all. 19:29 And then-- then I'm going to put some garlic in here 19:33 when you are doing that. 19:34 This is-- someone asked me if I would tell them again 19:37 what the name of this was 19:39 because we finally found a garlic press 19:41 that we absolutely love. 19:43 Well, actually Brenda found a garlic press, 19:46 we actually love. 19:48 I was in Germany speaking at AFCOE-Europe, 19:52 school of evangelism out there 19:54 with Gerda and Reed von Maur 19:57 and Gerda took me to a store in Frankfurt, Germany 20:01 and I was telling-- she was, what would you like? 20:03 I want something for my sisters. 20:04 I was actually wanting something for them 20:06 and I saw what happened was just walk pass 20:07 some garlic presses and there was 20:09 a whole bunch of different kinds. 20:10 I was a garlic press. 20:12 We've been wanting a garlic press so bad 20:13 so I asked the manager, 20:15 he came out and he actually ran out 20:17 and got a real clove of garlic to test this. 20:19 This is the most awesome garlic press. 20:21 You do not have to-- I love mine. 20:23 And its easy to clean, that's what I like too. 20:25 It's easy to clean and you see 20:27 how this still has the skin on it right here. 20:29 That is I'm gonna take it just like this 20:33 and you put it in here with the skin on, 20:35 don't have to take this before you have to get it off 20:38 and watch this, it's just gonna come off so nice. 20:40 I turn this down or just keep stirring it? 20:42 See just look at that, 20:43 just so nice and just take that right off 20:47 and I'm just gonna get every bit of that juicy 20:49 and that's all there its to it 20:51 and when you want to clean this, 20:53 this is how cool this is. 20:54 And it smells good. 20:56 See the wrapper is right in there, 20:57 this lifts off to clean. 20:59 How awesome is that? 21:01 And someone asked me 21:02 if I would mention the name of this? 21:03 So the name is R-O-S-L-E and-- 21:08 Little hard to pronounce it. 21:10 And the O has two little dots over it. 21:12 So I don't know what that means either. 21:14 And so but its really a awesome garlic press. 21:18 And no, we don't own the company or won't stock 21:20 and take but when we find out, 21:22 when we find out really good tips 21:23 we like to share them with you so that you can-- 21:25 Because so that you can have 21:27 the really good garlic press too. 21:29 Yeah, we are doing some of the work for you. 21:31 All right, so as she is stirring that in we are gonna 21:34 add the peppers and you can use, 21:37 you know, a balanced-- 21:38 I don't like the green peppers myself. 21:39 They really just upset my stomach. 21:42 I don't like them either. 21:43 And I found out that most people that say 21:45 they can't tolerate peppers 21:46 its usually because it is a green pepper 21:49 and I found out green pepper is just one that hasn't ripen yet. 21:52 So it's really hasn't ripen so that's why a lot of people 21:55 can't tolerate peppers. 21:56 Try the red and yellow and I'm sure-- 21:59 Yeah, and the orange and that might have 22:01 a different reaction for you. 22:02 So now we are gonna put that in there 22:05 and put the zucchini. 22:08 We are just not going to just add little bit of the-- 22:11 I'm gonna add-- I have some no chicken, some Bouillon. 22:17 It's Better Than Bouillon No-Chicken Base 22:20 and Melissa our assistant is gonna go get me the jar 22:25 so I can show it to you. 22:26 Which means I better go get it 22:28 because Melissa won't come on air. 22:30 She is my assistant and I just love her. 22:34 I don't know what I do without her. 22:35 I tell you that that girl can do anything 22:38 and she helps us with our-- organize all of our. 22:41 She actually manages our cooking shows now. 22:43 She does such a good job. 22:44 And this is-- I'm only showing this 22:46 because like we said when we find something great 22:48 we want to, you know, pass it on to you. 22:50 Share with you so you can have too. 22:52 It's one of the best brands of Bouillon 22:54 I've never seen and it has-- there is a no beef base, 22:58 there is a vegetable base, there is a mushroom base. 23:01 I love the mushroom one too. 23:02 And I used by the vegetable broth in a box, 23:07 I never do that anymore. 23:09 The vegetable broth of this is so far better tasty. 23:11 But I do want to tell you that look at your jar very carefully 23:16 because they also sell meat based. 23:20 And so make sure you-- 23:22 Says the no-- The no meat. 23:24 The no chicken or no beef and you can't go wrong. 23:27 You just-- that's gonna be tender like that. 23:29 We are just gonna toss in, our pasta is already cooked. 23:33 Toss it together and put it in a plate 23:37 and its ready to go just like that. 23:38 And just-- Some already plated it for you. 23:41 I need a fork. 23:43 Look how beautiful Brussels sprouts are. 23:46 Aren't those good? 23:47 Something else is wonderful that you are really gonna love 23:51 and that's Linda's Stuffed Red Pepper Salad. 23:55 Okay, let me read the recipe for you. 24:28 My family loves potato salad. 24:31 I think who doesn't love potato salad? 24:33 What not to love. 24:35 Just about any kind of potato salad they love it. 24:38 But there is so many different kinds of potato salads. 24:40 It's kind of like-- This one with no onions. 24:41 It's kind of like vegetable soup. 24:43 You could go to ten homes and all give vegetable soup 24:46 everyone's is different, 24:48 you know, and different flavorings and-- 24:49 Well, this is a different one. Okay. 24:51 Like I said no onions so I'm putting my potatoes in. 24:53 That are cooked? That are cooked. 24:55 Any raw onions in the potato salad 24:58 it cancels that out for me. 24:59 Putting the green olives, black olives and this is tofu. 25:03 And so I cut up to little pieces 25:05 like taken the place of the egg. 25:07 I mean you are smashing them up, crumbling them. 25:09 Yeah, little bit more. 25:10 And for the seasonings if you like a little more seasonings 25:14 in yours just add it. 25:15 This is not an overly seasoned potato salad. 25:20 So you can add a little bit more if you like it 25:23 a little more seasoned. 25:26 Okay, we will put that in there 25:29 and I'm adding a little fresh dill. 25:32 You know, that's dried dill. 25:34 You are the one that brought the fresh dill. 25:35 Yeah. All right. 25:38 And we are just gonna put the layer on it 25:39 and while I'm doing this 25:41 if you could cut the peppers in fours each pepper. 25:48 They are such bright pretty red peppers. 25:52 Okay. 25:54 And then you just stir in that together? 25:56 I'm sure you want me to take this out, right. 25:58 Now I make this when it's hot so it tastes much. 26:00 And these potatoes are already pre-boiled. 26:02 They were and I usually do it when it's hot so its kind of-- 26:06 the potatoes kind of mush little bit. 26:08 I gonna like them firm. Well, it fits nice in my salad. 26:12 So if you want a mushy potato salad 26:14 then you do them when they are hot, right? 26:16 And if they are not, 26:17 not necessarily you can go like this 26:19 and make it a little bit more. 26:23 You are way too much with that. 26:26 Yeah, but I didn't do it all 26:27 but just enough so that the dressing can soak in. 26:32 Okay. 26:36 Okay, you are gonna put those gloves over here. 26:39 Yeah, I will put those gloves over here. 26:41 Okay, get your four peppers so far. 26:43 So you are getting four pieces out of these pepper. 26:46 Let me just grab this one here. 26:47 I'm gonna need this one so just take off one. 26:48 And they could cut it into littler pieces 26:50 if they want it, right. 26:52 Okay, and all you are gonna do is you are gonna take 26:54 and you are gonna stuff these peppers 26:56 and you can put a little fresh herbs on top. 27:00 Fresh dill. Fresh dill. 27:03 And just stuff them like that and I have-- 27:06 Oh, I think I need to try one of those. 27:09 Once you know, I didn't praise. I love lots of potato. 27:13 Oops I don't get away from me here. 27:16 Okay. 27:24 That is good. Well, Linda's out. 27:29 One already we have over here filled and ready for you. 27:32 And Cinda our garnish queen, garnish dip for me. 27:35 It's an fresh dill coming out of that, 27:36 coming out of yellow pepper isn't that pretty. 27:39 All right. 27:40 Well, they look good at a party or you entertaining somewhere. 27:42 That's right. 27:43 And so we are ready for our next recipe. 27:46 And that is Cinda's she's got Southern Farm Fresh Vegetable. 27:51 You want me to read the recipe, sis? 27:52 Oh, please. Okay. 28:13 Wow, is that it? 28:14 That's it. Wow. 28:16 And it is fresh. 28:18 When we came up with the theme for this program 28:22 I thought, you know, 28:24 I want to do something different that I've never done, 28:28 in fact, none of us have ever done. 28:29 No, this is first time. 28:31 And a lot of people have never done one. 28:34 We've never done on the program. 28:36 We've cooked this before but not-- 28:38 we've haven't fixed this on the program. 28:40 It says, it is the first right here. 28:42 Yeah. And-- 28:43 Correct. Yes. 28:44 So I want to show you what a rutabaga looks like. 28:49 Yeah, see. 28:50 Now I have a confession to make. 28:54 Our grandma it's called the rutabegeers 28:56 and till now we thought about called rutabeggers stew. 29:02 I mean, didn't grandma say. 29:04 Oh, grandma always said, grandma always said, 29:07 can you go out in the garden hon, 29:09 and get me some rutabeggers. 29:12 So I look at that and I still see rutabegger. 29:16 But so what you are gonna have to do-- 29:20 It looks almost like a large turnips or parsnip, doesn't it. 29:23 Yes. Its way similar to that. 29:25 It does. It does. 29:26 But and its larger than a big onion so-- 29:30 Yeah, and you can get them bigger than this too. 29:33 And what would you, 29:34 what would you say to me what a rutabaga would be like. 29:37 Like a cross between a potato and parsnip or turnips? 29:41 Turnips, yeah. I think so. 29:42 Just a little bit of a cabbage flavor to it to me. 29:45 Got a potato texture. 29:46 Your daughter Becky as over when I was cooking this, 29:49 and she goes, auntie, what is that? 29:52 What are you doing? 29:54 And I said oh, it's a rutabaga 29:56 and she goes oh, I don't eat those. 29:59 And I said, no, no, no, no, you have to try them now. 30:02 You said that you're gonna have to try it. 30:04 All right, that camera can't eat see that. 30:06 And so I finished the dish and she loved it. 30:11 She told me. Yeah. 30:12 Probably with mom-- 30:14 And to see they made their best rutabaga dish. 30:16 So what I'm gonna do is I'm gonna cut the very top off 30:20 and make sure that you have a sharp knife. 30:23 And a lot of time, I'm not sure I know why 30:25 but lot of times when you buy them in the store 30:27 their ends are cut off. 30:29 Well, look at that, would you want to eat that? 30:33 Not, necessarily no. 30:36 Well, I have to admit it doesn't look too appetite. 30:39 However I usually, I don't want to eat 30:42 the end of a carrot either but it doesn't come cut off. 30:45 You know, so-- Oh, well. 30:47 You know, so I don't know why that is exactly. 30:49 That's true. 30:50 Okay, it's-- it is a little hard to peel so-- 30:57 I mean, and you can peel in-- 30:58 A little bit portion than potato skin. 31:00 Actually I mean, it's not too bad. 31:01 You just put some pressure on it. 31:03 But I'm gonna show you how to cut 31:05 and I'm gonna let Linda do the peeling. 31:07 Can I start doing some peeling here? 31:08 Yes, but let me-- I want to be busy and helpful. 31:13 Since, since we want to keep her busy 31:15 I'm just gonna put aside-- 31:17 I got to be doing something. She does, seriously. 31:20 I'm gonna show you how to do the carrots first 31:22 and that way you can cut the carrots. 31:23 She gets it from mom. 31:25 Mom says ideal hands are the devil's workshop. 31:27 So she is always-- Mom did. 31:29 She's always got. 31:30 She is either knitting or crocheting 31:32 or doing lesson plants or something. 31:35 Right. 31:36 And you know when I think that's 31:38 because mom had five kids and-- 31:41 She wants to keep them busy. 31:42 And she want to keep them busy so we didn't give her trouble. 31:44 She was good at it too. She was good at. 31:45 And now she always had us doing something 31:46 so we are all of us brothers included 31:50 were uncomfortable just sitting. 31:52 We want to be doing something. 31:54 Well, you know, my husband doesn't ask me this anymore 31:57 because he know but after all these years, 31:59 nearly more than 30 years 32:01 but even if I sit down to watch the news 32:02 I can't just sit there and watch the news with them. 32:04 I have to be doing something. 32:06 So maybe I'm you know picking up 32:07 a bunch of Kids Time letters. 32:08 Now we are reading and multitasking 32:10 while I'm watching the news. 32:12 Okay, so let me do this. 32:13 I'm gonna cut the carrots in thirds 32:16 and then I'm gonna cut it into strips. 32:19 So I'm gonna cut like that and then-- 32:24 Think I can cut like that. 32:26 And I just make sure you don't ruin. 32:30 And then in strips, okay. I will do it. 32:33 So there you go. 32:35 This will keep me out of trouble. 32:36 And when you get them-- let me finish that one. 32:39 When you get them cut you may put them in our big pot. 32:43 Okay. Okay. 32:44 You want some water in here or you can start going? 32:46 Not yet. Not yet. 32:47 Oh, well, I'm ahead of the game. 32:48 There you go. 32:50 Okay, I'm gonna show you how to cut the rutabaga. 32:52 So I-- wow that was fast. Good job. 32:57 So I'm gonna cut it in half 33:01 and then I'm gonna cut it into like this 33:06 and you honestly can cut it anyway you want. 33:10 Let's see, I'm gonna cut again like this 33:14 and then I'm gonna cut it into strips. 33:16 I said about two inch strips 33:18 but you can do an inch or two inch, 33:21 it really doesn't matter. 33:23 You don't want them real thick, you want them to be-- 33:27 you don't want them paper thin 33:28 but you don't want them real thick. 33:30 See, see, how thin I'm getting these. 33:34 So-- I see. 33:37 There you go. 33:40 So go like that, okay, and Linda, 33:47 I'm gonna pass this off to you and when you get 33:51 and like you finish doing these and you can put these in, 33:55 finish put them on here. 33:57 And I'm gonna now normally 34:00 what I do at home is I put all my vegetables in the pot 34:07 and then I cover them with water, 34:09 just enough water to cover them and sprinkle with salt. 34:14 I will threw the tops so we can-- 34:16 I sprinkle with salt and then I cook them 34:22 and then I straight dump them into strainer 34:25 and then I make the sauce. 34:26 But for the sake of time and television 34:31 I already cooked some cooked these 34:34 and they are just real nice and crunchy tender like this. 34:41 Oh, so good. And you want to taste some? 34:45 No, I'm good. Seriously? 34:48 Yes, sis. 34:49 I'm not the taster on the program 34:51 our viewers will tell you that. 34:52 Who is the taster? 34:54 Sis, who is the taster? Right there. 34:56 I love food. She tastes for all of us. 34:58 I love food. 35:00 I don't need food getting stuck in my teeth. 35:04 All right, then you are like... Trying to get it out. 35:11 Yeah. 35:14 Kind of just straightly get it out of my teeth. 35:17 You are too honest. Put on the flame up for me. 35:19 Okay, so put your margarine in. 35:21 This is our sauce and this is so fast and so quick. 35:24 This is our sauce. 35:26 So I'm gonna put the margarine in. 35:30 I'm gonna put our fresh lemon juice 35:34 and it really does need to be fresh lemon juice. 35:37 And I'm gonna put in our brown sugar 35:40 and our salt 35:44 and all you have to do is just let this melt. 35:48 And so I let it melt and then I stir it together and cook it. 35:53 That smells good. Isn't that? 35:55 Yeah. 35:56 And I-- so we are gonna let it melt 35:59 and then you cook it for maybe a minute 36:02 and then what you do is add all your vegetables 36:06 because see we're -- I used the big pot. 36:09 So I add all of the vegetables. 36:11 And see how she has kept me out of trouble this all time. 36:13 I'm still chopping. 36:16 Trust me that's no small thing keeping her up chopping that. 36:23 Isn't that some like dad? It does. 36:25 When mom says I've-- 36:26 I'm keeping the kids out of trouble. 36:28 I know. Dad saying that. 36:31 That should sound it like to me too. 36:33 Okay, so-- They worked hard with that. 36:35 They even bought some 36:37 baby calves one time to keep us busy. 36:39 Yeah, she did. 36:40 Okay, now I'm gonna take fresh dill 36:43 and I grow all my own herbs 36:45 but if you don't then just buy some. 36:47 Okay, sis, you can just turn that down a little bit for me. 36:50 Okay. But your herbs are so good. 36:52 Yes. 36:54 That's all the herbs on today's program 36:55 that we've been using are from her garden 36:57 which we are garnishing with them 36:59 and they are wonderful. 37:00 Well, you have even parsley around, don't you? 37:01 Oh, yes. 37:03 Okay, so I'm just gonna cut 37:04 some fresh dill right into this. 37:09 Voila, I have done my job. Awesome. 37:13 Now you want water in here? 37:15 Now you are gonna, well, you will need to have 37:16 all these in here too. 37:18 All those need to go in the pot. 37:19 So-- Let's get the job done. 37:21 I'm getting it. 37:22 Make sure and this is the last thing you do 37:25 because we don't want the herbs to be cooked. 37:28 We want them to just be fragrant. 37:31 So and then that's it and pour it. 37:35 Now usually if you don't have a big pot you can just do this. 37:40 And you pour it in like this 37:42 and then just turn my flame up please. 37:45 And then toss it. Look at that. 37:48 Oh, that looks beautiful. 37:50 Okay, toss it and then you will need to add 37:53 a little bit of lemon zest and you just take your zester 37:57 and you just want a real-- 37:58 make real quick little strokes 38:00 and you can actually add the lemon zest to the pot 38:04 while its cooking or you can add it now and then toss it. 38:08 And I have one already finished for you 38:10 so you could see it. 38:12 Oh, that looks beautiful. 38:13 And I encourage you to try this because it is delicious. 38:18 It sure is. 38:19 And you know what else is delicious. 38:21 My Spicy Moroccan Ratatouille. Let me read the recipe for you. 39:01 That sounds good. That sounds nutritious. 39:02 And it's very nutritious and we put those garbanzo beans 39:05 just to give you a little extra protein in there. 39:07 And we are gonna start with turning on both skillets. 39:10 We will get them go in here. 39:12 We are gonna put Linda the onion 39:13 and here which is already been sautéed 39:15 so it is clear, it is done. 39:17 And when we start with that you are going to go 39:22 and put the mushrooms right in there, okay. 39:25 And also I'm gonna go ahead and put the green beans. 39:29 Because these are fresh green beans 39:31 so they are not canned so they are gonna cook right in there 39:35 and we are gonna add some red pepper flaks. 39:38 Again it's optional, whether not you want to use it. 39:40 I love it so we are gonna add it. 39:42 And we are gonna go and just go ahead 39:45 and add our salt right here. 39:47 And also our trusty garlic press. 39:52 And so we are just going to-- 39:57 I think this skillet is getting hot too. 39:58 Oh, well, you know what-- we gonna with that. 40:02 Before we put our garlic in because this is getting hot 40:06 I have already boiled the potatoes in here 40:09 so they are already pre-boiled but I like to-- 40:12 Just spray the pan? 40:13 Yes, you are gonna have 40:15 a little nonstick cooking spray here 40:16 and I like to just ground these up a little bit. 40:22 Just to the real nice and golden. 40:24 And so that's what we are gonna do over there. 40:26 So you just gonna spread there, 40:27 and spread little salt over that as well. 40:30 And-- Adds flavor to the potatoes. 40:32 It adds flavor. 40:34 So sis, would you add to our tomatoes over here, 40:36 would you-- 40:37 this is our Bouillon that I love that No-chicken base 40:40 Better Than Bouillon and you can just add that there 40:44 and stir that up. 40:46 And-- boy, this is wonderful. 40:48 I got cooks going on here, and cooks going on here. 40:51 This is really fun. 40:55 I'm breathing in the red pepper. 40:57 That will clear your sinuses. That's right. 41:00 It does. So-- 41:02 And get your circulation going. 41:03 So now-- because of this fancy garlic press we got here 41:09 we don't have to take even the skin off. 41:11 So sis, I'm going to put that in there 41:14 so then we are gonna get two of those. 41:17 And then I will put the other one in 41:19 and here we go again. 41:21 Doesn't it smell good? 41:22 And there is nothing like fresh garlic. 41:25 I will get it off. 41:27 I used to get the garlic in the jar 41:30 that was either a close, that already peeled 41:32 just to make it more convenient 41:34 and or the minced garlic in a jar. 41:37 I don't do that all anymore. 41:38 Now that we got this nice garlic press 41:40 that makes it so easy and I love that freshness of-- 41:43 The flavor is so much better. The flavor is different. 41:45 It is totally different when its like that, isn't it? 41:48 And honestly speaking of fresh they-- 41:52 flavors of your vegetables in your dish 41:54 are so much better when they are farm fresh. 41:57 Yes. It really is. 41:59 So now we are gonna put our yellow pepper in 42:01 and I do the yellow pepper, 42:03 you could put any color pepper in. 42:04 What to do with this? But I-- 42:07 It looks pretty. That's right. 42:08 And so the eggplant is gonna be cubed. 42:10 So we are just gonna cut off the end right here 42:15 and then right here and then sis, 42:17 go ahead and show them how to cut that up and-- 42:20 Large cubes, medium cubes? 42:22 About, about, you know, just small cubes like that. 42:26 Just small cubes that can be-- it can be big or small. 42:29 Now that is the measurement 42:31 that I got to just cut that in half there 42:33 because that's way too big. 42:36 There you go. Cut that one in half. 42:38 All right, I'm gonna go ahead 42:40 and put my garbanzo beans in there. 42:41 Well, as that or bigger? Perfect. Perfect. 42:44 We will just put those in there. 42:45 Put the eggplant. 42:47 And honestly the eggplant probably takes a little longer 42:50 than anything else 42:51 so Cinda kept me the task here 42:54 because I forgot the eggplant was sitting over there. 42:58 And I would have probably put that in with the onions first 43:01 and let that start cooking but its not gonna hurt anything 43:04 and that's the joy of cooking. 43:06 They usually, you know, 43:08 you know usually can mess them but I'm too bad. 43:10 Mom always taught us that if we-- 43:11 there we no mistakes, 43:13 never got after us if we didn't do everything perfectly. 43:16 She said, well, you know, 43:17 you are gonna create a new recipe. 43:19 Exactly. So-- 43:20 Because honestly being in the kitchen should be fun. 43:24 Exactly. 43:25 And so now give those a little toss up there. 43:28 And if you don't enjoy cooking, 43:30 you know, you can do, 43:32 invite someone over to cook with you. 43:34 That's right. And so create some fun. 43:38 Yep. 43:40 And honestly it really is fun 43:42 when you are cooking with someone else. 43:44 I love. Take me. 43:45 I love cooking with my sisters. It's just so much fun. 43:51 It's the best. It's the best. 43:52 We really do enjoy and mom had us all cooking together. 43:55 We've been doing it for so many years now. 43:56 We don't know exactly to tell you how many but, 43:58 you know, a lot of years we've been doing it together so. 44:01 They have been doing it for 74. What? 44:08 Oh, was I not supposed to tell your age? 44:10 We might mention this she is only two years younger than us. 44:15 Lot of people asks us to what the birth order is. 44:17 It's Linda, Brenda, Cinda in that birth order. 44:20 So now you know. 44:21 Well, we are going to just now let this go ahead and cook. 44:25 When everything gets cooked and this is cooked 44:27 and those are browns you would just toss that together 44:30 and then I baked puff pastry sheet. 44:35 This is the whole sheet, 44:36 just one sheet bake in the oven 400 degrees 44:38 for about 15 minutes. 44:40 It will come out golden, put it on your platter just like this 44:43 and you are going to put the ratatouille 44:45 right on top and it's ready to serve. 44:48 Look how delicious that is. Oh, I can't wait to try that. 44:52 And what we are also gonna have is Linda's what is it, 44:55 your's Farmers Potato Stir Fry. 44:58 The recipe is... 45:32 Now this is a dish that I make two different ways. 45:35 So I'm gonna show you what we did with-- 45:38 over here with the one we have already prepared for you. 45:41 Now we normally we show that-- At the end. 45:44 But you get to see the finished dish now. 45:46 Because it's a little bit mushy 45:47 and that's because I put the water in with it 45:49 and its good that way. 45:51 But I'm gonna make it more like a fried, the stir fry. 45:55 So the best way you get to see the benefit of both. 45:57 Both ways. Bonus. You get to see both ways. 45:59 So sis, can you turn that on for me? 46:01 Okay. And I'm gonna put the oil in. 46:07 Oops. 46:10 Okay, we will have stir in a minute. 46:13 And I've brought-- 46:14 since I've already redid all of this stuff is gonna go in. 46:16 Now the onions. 46:18 And they have already been, 46:20 they have already been sautéed so they are clear and cut. 46:22 Yes, they are. 46:24 Put the eggplant in and stir that. 46:29 And I put shredded cabbage in there. 46:32 I love cabbage. 46:34 Yeah, and its funny, 46:35 when its all done you don't even see it 46:37 because its so shredded 46:38 but you are getting the extra nutrition. 46:40 Remember grandma always cabbage and noodles. 46:42 Oh, I love that. 46:44 And I love her Kapusta, the stuffed cabbage. 46:48 And sis, if you can put some garlic in it. 46:50 Sure. 46:51 I'm gonna put, and with this dish 46:52 if you would like a little bit more seasoning 46:55 just add a little more seasoning. 46:56 Some people like-- 46:57 this is really laid on the red pepper flakes 46:59 so you can use it or not use it or add a little more, 47:04 it's up to you. 47:05 I-- for me I add a little more. 47:08 So-- oops, you know, stir that up. 47:10 Yes, you are Micheff. 47:13 We you got that from daddy and grandma. 47:17 Yeah. You know. 47:19 And I think over here we got little salt. 47:22 I'm gonna put the teaspoon of salt in there. 47:26 Okay. Smells good. 47:28 It sure does. Get all that garlic in there. 47:32 Now these are raw potatoes. Yes. 47:34 It will all cooks up. Here you go. 47:40 Think we got-- 47:41 and you got just some water here. 47:42 Just stir that up together. You want that in there? 47:44 No, I'm gonna leave. You're gonna leave it up. Oh-- 47:46 Because she is not gonna have it. 47:48 Excuse me. The water makes it mushy. 47:49 Should you tell them that if you add water-- 47:52 If you-- yes. 47:53 And back years ago my father-in-law 47:57 he loves potatoes so much but he would call them-- 48:00 his idea of stir fried would be, 48:02 he would put potatoes in there 48:04 and then he pour a whole bunch of water 48:05 and seasonings and let it cooked down 48:08 until the water was done and it will be really mushy. 48:10 Like mashed potatoes. Oh, wow. 48:11 That's like making in some mashed potatoes. 48:13 He loved that and he made that all the time. 48:16 Well, I would eat it because it was potatoes. 48:19 Because you can just fix, you can fix potatoes for me 48:22 anyway you want and I'm probably gonna eat it. 48:24 Well, you know, it's really neat 48:26 that God made so many incredible vegetables 48:31 that you can do so many different things with. 48:34 One thing we didn't have here today 48:35 which is one of my favorite is broccoli. 48:37 I love broccoli 48:38 and its one of the most nutritious vegetables 48:40 and sweet potatoes. 48:42 And you could throw some broccoli into this 48:43 if you wanted to. 48:45 And you know, what I love about travel 48:47 is because the different places we traveled around the world 48:51 we have seen and tasted vegetables-- 48:54 I have tasted vegetables that I had never heard of before. 48:59 I mean, I think of Africa and they showed us vegetables 49:05 that I have never tried in my life. 49:09 Very different. Some very delicious, some well. 49:15 And do you know what I love to 49:17 about the different places we traveled 49:19 is that there is lot of times we have the same vegetables 49:22 but we prepare them so differently. 49:24 So its just-- the flavors and the whole experience 49:27 is totally different and not ready to think. 49:29 Right, when I was in Thailand 49:31 when we went over to visit Catie 49:33 she was a student missionary over in Thailand 49:35 and when I was in Thailand we had something 49:38 called a purple sweet potato and its bright purple. 49:44 When you cut it open its bright purple. 49:46 You don't need anything on it. 49:48 We would buy these from the street vendors 49:51 and they would reach and get to a hot potato 49:53 and you just walk around the streets 49:55 just eating these hot purple. 49:57 And is it real purple? 49:58 Oh, bright-- 50:00 it's like that eggplant, only brighter. 50:02 Bright purple. Oh, it was-- Wow. 50:06 I still get them, I go to Asia markets and get them 50:09 but that's what so awesome about our God. 50:13 I encouraged you to try all different kinds of vegetables. 50:15 Because He has created so many different kinds. 50:17 And there is so many different flavors, 50:19 so if you say oh, I hate vegetables don't say that. 50:21 There got to be, there are so many there 50:23 I'm sure that there is one that you absolutely love 50:25 because there's got to be something out there for you. 50:28 My grandson for the longest time 50:30 he didn't like anything but corn. 50:31 But you know what, 50:32 corn is one of God's vegetables too. 50:34 So now he branched out from that. 50:37 You know, when Jason comes over I'll say Jason, 50:41 let's try this and he goes Auntie, 50:43 I don't like that. 50:45 And I said, have you ever tried it? 50:46 I said, you know my rule with Catie and Dayday. 50:49 He calls my son David, Dayday. 50:51 And he goes I know, Auntie, one bite. 50:55 And so he will do it. That's right. 50:57 Well, we've already showed you the finish product 50:59 but what we haven't told you about something 51:02 they are gonna be excited about is we have a new cookbook out 51:05 and not just one but we have six cookbooks out. 51:10 We have a brand new one out but we have six cookbooks 51:12 and here is how you can get your very own cookbook. 51:16 Oh, all six. That's right. 51:20 If you enjoyed the recipes you've seen today 51:22 and would like to purchase your own copy 51:24 of one of their cookbooks including their new cookbook, 51:27 Cooking with Kellogg's, 51:28 you can write to 3ABN, P.O. Box 220, 51:32 West Frankfort, Illinois, 62896. 51:35 That's 3ABN, P.O. Box 220, 51:39 West Frankfort, Illinois, 62896. 51:42 You can call 618-627-4651 51:46 that's 618-627-4651 51:50 or if you would like to contact the Micheff Sisters 51:52 for speaking appointments or concerts you can do 51:55 so at their website at micheffsisters.com, 51:58 that's micheffsisters.com. |
Revised 2015-08-27