I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and welcome
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to our 3ABN
today cooking program.
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We are the Micheff Sisters.
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I'm Linda. I'm Brenda.
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And I'm Cinda.
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And we are so glad
you joined us today.
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We are doing a program
today on wholesome grains.
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Wholesome grains.
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And there are so
many wonderful grains.
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I think sometimes we get stuck
on just a few of our favorites.
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We think of wheat
as a grain or oat...
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Brown rice.
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Brown rice but there are
so many other kind of grains
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and maybe--
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I'm one of those
that get stuck on it,
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but they've got
some new ones today
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that are amazing.
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Well, maybe some
of our grains today
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will be new for you,
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if not maybe you know about them
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but haven't tried them, so...
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I'll show you what we are
going to prepare for you today.
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Exactly.
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We are starting
off with Farro Risotto.
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And I... maybe that's
a new one for some of you
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and also
Mushroom Barley Stir-Fry.
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I love barley. I do too.
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And this is no news to
anybody, Oatmeal Pecan Patties.
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But it's good.
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It already look
good, I tell you that.
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And Spanish-Style Quinoa.
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Oh, that looks good, sis.
And then Mediterranean Rice.
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Then we have Eggplant
Stir-Fry. That sounds good too.
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Oh, all of those
look good, don't they?
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Do you know our first
recipe that we are gonna
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start with today
is your recipe, sis.
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Do you want to read
the recipe for them?
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I absolutely will. Okay.
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Now let me start
those with fava beans.
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It is ever favorites of mine.
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But some people might
not know about those beans.
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And, you know, if you can't
find those, the fava beans,
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you can just use
a baby lima bean.
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Oh. Yeah.
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I wonder if edamame's
will be good in there too.
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Just the shelled out
edamame's. You could. You could.
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Edamame is little firmer
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and so if you like more
of a little crunch to it,
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you can do that, absolutely.
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All right.
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All right, what
are we doing here?
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Okay, I've
already cooked the farro
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and I've cooked it
with the seasonings.
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I have a
confession to make, sis.
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Just a little confession.
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We first started
using farro on air
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a couple of years ago
actually and I really love it.
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And we first
started talking about it...
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in fact, the very
first recipe I used,
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I was introducing it
to everybody as farro.
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And recently I have a really
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awesome
assistant Melissa Hoffman
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who educated me on the subject
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that farro is pronounced,
I mean, that farro is no,
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really not a pronunciation,
it's a wrong pronunciation,
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it's called farro.
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And now it so stick in my head,
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I want to think farro
everything and it is farro.
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So I want to, you know, I
want to apologize right now,
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here now that
for my past mistakes
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I'm trying to correct myself.
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And, you know,
there's different types
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that you can get too.
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You can get the long cooked one,
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but now as you just saw,
they offer a quick cooking one
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which saves you a
lot of time, you know.
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It sure does.
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And also... you can also change
the consistency a little bit.
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If you want a creamier type,
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then add a
little bit more liquid.
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If you want a
firmer chewier type
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which this is a
little firmer and chewer
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just because I like that,
but you can add more liquid
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if you wanted to
be a little creamier.
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And, so you can
adjust the recipe.
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Does it taste like brown,
a little bit like brown rice?
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Here taste it.
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Oh, come on.
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What do you think?
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Linda, you know, is our taste...
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I mean, Cinda is our
taster on the program
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everyone knows that.
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So that is something new, sis.
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It taste like a
corn or something.
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What? What?
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I think it taste like
brown rice only better.
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That's my... what I think.
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I love it. Yeah.
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Just a... and little chewier.
A little chewier brown...
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It's chewier. Yeah.
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But I love it. I
love the flavor of it.
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I love... it's my
favorite grain for now.
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Pretty good,
isn't it, sis? Yeah.
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She's taking those little bit.
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Okay, let's keep
starting. I like it actually.
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Oh, yeah. All right.
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Okay, let's get started.
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I have already take...
cut my butternut squash.
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So what you will do
is after you cut it up,
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you cut it up... if
you can hand this to me.
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You spray a baking sheet
with the nonstick baking spray.
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And then you will
put it in the oven.
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I kind of...
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I salted just a little bit,
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sprinkled just a
little bit of salt.
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Put it in the oven
and then bake it at 425
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for about 30 minutes,
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and see you wanted
to get nice and tender.
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And just a little tip.
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I love to do this and
set it aside in my fridge
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to sprinkle on salads.
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When I make my salads,
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I love the
roasted butternut squash
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in my salad.
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I always serve a
salad bar so I...
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I know.
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Well, that's what made
you think that she got me
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started on it.
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And when we go
to Sabbath dinner,
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she always has the salad bar
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and I love that
because everybody can put
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whatever they want.
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She's got every kind of
thing you can think up there,
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from her home roasted beets
to roasted butternut squash.
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The roasted
butternut squash. Yep.
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And, you know,
blackened tofu. So good.
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Anyway what we are
doing with this, sis?
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Okay, besides, before I
eat all that, move that.
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Okay, I'm taking it away.
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So, Linda, can
you come over here
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and I'm going to have
you blanch this cauliflower
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and the broccoli.
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Together?
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Do the cauliflower and the...
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Oh, you know
what, wait one second.
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Can you turn
this burner on for me?
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Sure. Please.
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I've already sauteed
the onions until clear,
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Micheff Sisters style.
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And I'm going to
add the diced carrots.
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Now you can dice them,
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you don't have
to do them this fine
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if you don't want to.
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Okay.
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If you want a bigger chunk,
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you can and I'm
gonna do this celery.
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All right. So how much you want?
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A cup, two cups?
You want some of these?
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You know, hold off on
that for just a minute.
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I'm just
snapping your peas here.
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Okay. I knew that.
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Can I snap on your peas? Yes.
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If you are finished...
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Since they are sugar snap peas,
I figured I should snap them.
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These are sugar snap peas
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and if you want them
long like this in there,
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you can do that but I
like a bite size piece, so.
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Just easier to eat.
Oh, they are just easier.
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And like their name suggests,
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they are baby
snap peas, they snap.
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They snap. Yeah.
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That's... Hey.
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Maybe that's why
whoever named them fond of that.
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It could have been. Okay.
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That's what I think. I
think you are pretty smart.
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Okay, so I'm... How
about this one over here?
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What are you doing?
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I was gonna feed
you one of those but...
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Enjoy over them. She taught me.
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You don't have to ask me twice.
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I like that. You
want those in that?
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Okay, so let's let this sauté
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for just a couple minutes, okay.
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Also this is
optional, I didn't include this
00:09:08.11\00:09:11.81
in the recipe but I...
since after I made this recipe,
00:09:11.85\00:09:15.58
I since have done
this and liked it.
00:09:15.62\00:09:18.15
So I like to take
these great tomatoes,
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cut them in half and then
I put them on a baking dish,
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spray them with
a nonstick spray,
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sprinkle a little bit of salt
and roast these in the oven.
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And I like to
add them to the dish.
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So you can do
that if you want, okay.
00:09:33.57\00:09:36.24
But if you don't want,
you don't have to do it,
00:09:36.27\00:09:38.57
nor does she.
00:09:38.61\00:09:40.38
Well... Or he.
00:09:40.41\00:09:42.04
Or he.
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I mean, if you
don't want, don't do it.
00:09:43.45\00:09:47.55
You tell them,
Linda. Okay, so since...
00:09:47.58\00:09:50.89
I would tell you
to do this at home
00:09:50.92\00:09:53.46
until your onions are clear,
00:09:53.49\00:09:55.29
but since your
onions are already clear,
00:09:55.32\00:09:58.39
since we pre-done our
onions, I'm going to do, add...
00:09:58.43\00:10:03.83
I'm gonna take our
fresh squeeze lemon juice.
00:10:03.87\00:10:06.37
Okay, let me go
ahead and blanch this.
00:10:06.40\00:10:08.67
Now by blanching we mean,
00:10:08.70\00:10:10.91
we are gonna put it
in boiling water and...
00:10:10.94\00:10:14.28
How much? Do
about a cup and half.
00:10:14.31\00:10:16.95
I know we have a lot here.
00:10:16.98\00:10:18.61
That's good. Okay.
00:10:18.65\00:10:20.82
Bonnie would...
00:10:20.85\00:10:22.18
and we love having Bonnie
in our prep kitchen helping us.
00:10:22.22\00:10:24.72
And Bonnie was helping me
00:10:24.75\00:10:26.09
and she just gave me, oh...
00:10:26.12\00:10:27.86
Bonnie lass. We
call her bonbons.
00:10:27.89\00:10:30.09
Yeah, we call her bonbon.
00:10:30.13\00:10:31.89
And so she cut up
00:10:31.93\00:10:34.00
a whole lot of
vegetables for me.
00:10:34.03\00:10:35.36
Can this be mixed?
Yep, you can mix it.
00:10:35.40\00:10:36.77
You can put this in.
00:10:36.80\00:10:38.13
Oh, you didn't
really want to mix, right?
00:10:38.17\00:10:39.83
Oh, no. What are you doing?
00:10:39.87\00:10:43.81
You are doing exactly
00:10:43.84\00:10:45.17
what I told her
to do, didn't she?
00:10:45.21\00:10:46.61
I don't think, I'm gonna be
00:10:46.64\00:10:48.14
getting it out anytime too soon.
00:10:48.18\00:10:50.21
Okay, so what I'm gonna do
is I'm gonna mix my lemon juice
00:10:50.25\00:10:53.28
in with my
sparkling apple cider.
00:10:53.31\00:10:55.18
Okay.
00:10:55.22\00:10:56.55
And I'm going to
put this into here.
00:10:56.58\00:10:59.42
All right.
00:10:59.45\00:11:00.79
And let that cook
just a little bit.
00:11:00.82\00:11:03.73
And then what? Maybe just...
00:11:03.76\00:11:06.49
By blanching, you
put it into the hot water
00:11:06.53\00:11:10.03
just for about
two to three minutes,
00:11:10.07\00:11:12.13
maybe four, no more
00:11:12.17\00:11:14.30
because you wanted
to be crunchy tender.
00:11:14.34\00:11:16.97
You don't want it to be mush.
00:11:17.01\00:11:19.27
Remember grandma Micheff,
00:11:19.31\00:11:20.64
she didn't like
mushy vegetables at all.
00:11:20.68\00:11:24.05
No, she didn't
like crunchy vegetables.
00:11:24.08\00:11:25.81
She liked the
mushy. Oh, that's right.
00:11:25.85\00:11:28.05
It was just the
opposite. Just the opposite.
00:11:28.08\00:11:29.78
Grandma didn't eat
crunchy. You are right.
00:11:29.82\00:11:31.15
Yeah. Grandma
didn't like at all.
00:11:31.19\00:11:33.29
She liked it
mushy. She was like...
00:11:33.32\00:11:36.22
She didn't think that...
00:11:36.26\00:11:37.59
You are right, she didn't
think they were done at all.
00:11:37.63\00:11:39.29
Yeah, those are not done.
00:11:39.33\00:11:40.66
Okay, let's add
our farro to this.
00:11:40.70\00:11:43.50
The beans. And
you can add our beans.
00:11:43.53\00:11:47.40
Okay.
00:11:47.44\00:11:49.30
And what am I doing
with this water over here?
00:11:49.34\00:11:51.31
And that water... Well,
actually, you know what?
00:11:51.34\00:11:53.98
I have had Melissa
put water but... yes,
00:11:54.01\00:11:58.48
and it was actually
gonna go in our pot.
00:11:58.51\00:12:00.85
Okay. So we don't
have to put there.
00:12:00.88\00:12:02.22
In case we need extra water
00:12:02.25\00:12:03.72
because
sometimes when it boils it,
00:12:03.75\00:12:05.55
it goes down.
00:12:05.59\00:12:07.72
And then what you are
gonna do is as soon as these,
00:12:07.76\00:12:12.26
these probably
have two more minutes,
00:12:12.29\00:12:14.40
so what you will
do is you will just
00:12:14.43\00:12:16.16
when they are all
finished you lift just...
00:12:16.20\00:12:19.53
put your blanched vegetables
in here and mix it up.
00:12:19.57\00:12:22.04
And I have one already
done for you that you can see.
00:12:22.07\00:12:24.21
All ready. And
it's ready to eat.
00:12:24.24\00:12:25.57
Oh, yeah. That's
really looking beautiful.
00:12:25.61\00:12:27.31
Now that, Sister
Linda, is our rainbow meal.
00:12:27.34\00:12:32.35
That's true. Now
you have good nutrition.
00:12:32.38\00:12:36.05
Because it's coloring
your plate like the rainbow.
00:12:36.08\00:12:38.65
Well, something
else is nutritious
00:12:38.69\00:12:40.12
is our Mushroom Barley Stir Fry.
00:12:40.16\00:12:43.06
And here's what you will need.
00:12:43.09\00:12:44.43
All right, this is
a really easy recipe
00:13:13.05\00:13:14.96
and it's not gonna
take us long at all.
00:13:14.99\00:13:16.42
I love those easy
ones. Yes, you do.
00:13:16.46\00:13:18.46
This is the slivered
onions that are already sauteed
00:13:18.49\00:13:21.70
with the garlic.
00:13:21.73\00:13:23.06
They are already in
there and they are clear,
00:13:23.10\00:13:25.43
because I want to make
sure those onions are nice
00:13:25.47\00:13:27.64
and done and they are.
00:13:27.67\00:13:29.44
So, sis, I'm just
gonna add this right here.
00:13:29.47\00:13:33.54
And put those...
that's our celery.
00:13:33.58\00:13:37.91
And we are gonna
just let that saute
00:13:37.95\00:13:40.92
just a little bit in there.
00:13:40.95\00:13:42.28
And then I'm just gonna go ahead
00:13:42.32\00:13:43.65
and put some parsley in there.
00:13:43.69\00:13:45.02
You want a little
bit of this in it?
00:13:45.05\00:13:46.39
Yeah, you can put a little,
just a little bit of spray
00:13:46.42\00:13:48.02
not too much and just
enough to keep it moist.
00:13:48.06\00:13:50.43
And if you've noticed
any of our recipes we've...
00:13:50.46\00:13:54.76
Over the last couple of years,
00:13:54.80\00:13:56.13
we used to have like
saute in a tablespoon of oil
00:13:56.16\00:13:58.67
and there are still some recipes
00:13:58.70\00:14:00.04
that we might do that
with but most of our recipes,
00:14:00.07\00:14:02.60
now we are really
trying to decrease the fat
00:14:02.64\00:14:04.27
out of the recipes.
00:14:04.31\00:14:05.64
And so we will just use
00:14:05.67\00:14:07.01
a little nonstick cooking spray.
00:14:07.04\00:14:08.38
You can, you
know, cook with just
00:14:08.41\00:14:09.74
a little bit lower temperature
and you are not getting
00:14:09.78\00:14:12.05
all that oil and you
are decreasing all those...
00:14:12.08\00:14:14.18
that fat in your dish.
00:14:14.22\00:14:15.78
Or we use just a
small amount of oil,
00:14:15.82\00:14:18.22
so we can cut down.
00:14:18.25\00:14:19.59
That's right.
00:14:19.62\00:14:20.96
So that you...
00:14:20.99\00:14:22.32
to just to make
them healthier for you.
00:14:22.36\00:14:25.03
And that's what we want to do
00:14:25.06\00:14:26.39
because anytime you can decrease
00:14:26.43\00:14:28.16
the fat in your dish,
it's gonna be better for you.
00:14:28.20\00:14:30.60
And...
00:14:30.63\00:14:31.97
Or eating right is a
process, you just keep,
00:14:32.00\00:14:34.50
you know, every day
you can try something new
00:14:34.54\00:14:36.91
or every week or
every month or...
00:14:36.94\00:14:38.27
Exactly.
00:14:38.31\00:14:39.64
One of the...
00:14:39.67\00:14:41.68
the grains that I
love as well is the barley.
00:14:41.71\00:14:44.78
And I've already
precooked the barley,
00:14:44.81\00:14:46.55
I've already and I
cooked it with a product called
00:14:46.58\00:14:50.09
Better than Bouillon.
00:14:50.12\00:14:51.45
And, you know, sometimes
you put vegetable bouillon
00:14:51.49\00:14:53.66
or you can get a
vegan chicken bouillon too,
00:14:53.69\00:14:58.09
to add to soups and things.
00:14:58.13\00:14:59.83
Well, I like this product here.
00:14:59.86\00:15:01.96
You know, we like to
pass on products to you.
00:15:02.00\00:15:03.67
I don't get... we
don't make any check back
00:15:03.70\00:15:06.03
or anything
money for this at all.
00:15:06.07\00:15:07.90
But I have had,
you know, all of us
00:15:07.94\00:15:10.67
have had many letters
from people thanking us
00:15:10.71\00:15:12.77
and saying how
much they appreciate
00:15:12.81\00:15:14.28
that we give our tips to you.
00:15:14.31\00:15:15.88
And this is one, I think
is the best bouillon product
00:15:15.91\00:15:18.55
that I've ever tasted.
00:15:18.58\00:15:19.91
And I use it quite a bit.
00:15:19.95\00:15:21.28
Let me just turn it towards
you right there so you can see.
00:15:21.32\00:15:24.99
I use it quite a bit.
00:15:25.02\00:15:26.35
I don't buy the boxed bouillons
anymore or the can bouillons.
00:15:26.39\00:15:29.52
This is what I will use
00:15:29.56\00:15:30.89
because it's a fresher
taste and I like the taste.
00:15:30.93\00:15:33.50
And it comes in no chicken base,
00:15:33.53\00:15:34.86
no beef base.
00:15:34.90\00:15:36.23
It comes in a
mushroom. It comes in a...
00:15:36.26\00:15:38.07
I will warn you
that on the shelves,
00:15:38.10\00:15:41.07
they have regular meat ones
right with the vegetarian ones.
00:15:41.10\00:15:46.37
And so make sure that
you're taking off the right,
00:15:46.41\00:15:49.51
the right jar on the
shelf because you could get...
00:15:49.54\00:15:51.98
Exactly. Just
adding the mushrooms.
00:15:52.01\00:15:53.85
You could get the meat one.
00:15:53.88\00:15:55.22
But, you know, if you
can't find it, Google it.
00:15:55.25\00:15:59.55
Yes. I mean...
00:15:59.59\00:16:00.92
Because it's not a
refrigerated product
00:16:00.96\00:16:02.29
so they could mail it to you.
00:16:02.32\00:16:03.66
They could mail it.
00:16:03.69\00:16:05.03
And you can find just
about anything online.
00:16:05.06\00:16:06.93
Exactly.
00:16:06.96\00:16:08.30
Recently when I
was in Australia,
00:16:08.33\00:16:10.77
I have a stay with
a good friend of mine.
00:16:10.80\00:16:12.20
I was speaking over there
00:16:12.23\00:16:13.57
for about a month in
Australia, New Zealand.
00:16:13.60\00:16:16.40
But while I was in Melbourne,
00:16:16.44\00:16:17.97
I stayed with
precious friend Eva Greaves
00:16:18.01\00:16:20.28
and she loves to
watch our cooking programs,
00:16:20.31\00:16:24.05
but she was saying, you know,
00:16:24.08\00:16:25.41
it's our products
that they can't get there.
00:16:25.45\00:16:27.68
And this is one,
I want to tell Eva
00:16:27.72\00:16:29.82
that they will ship
anywhere in the world
00:16:29.85\00:16:31.49
so that you can...
00:16:31.52\00:16:33.02
If you see that
product, you can order it too.
00:16:33.05\00:16:35.56
I got to tell you, sisters,
00:16:35.59\00:16:36.93
I wanted you to be there so bad.
00:16:36.96\00:16:38.66
It was summer time, you know,
00:16:38.69\00:16:40.10
when we were there
and winter time here
00:16:40.13\00:16:42.56
and it was such amazing thing.
00:16:42.60\00:16:44.93
She has all kinds of orchids
and she had apricot trees
00:16:44.97\00:16:48.20
and she had nectarine
trees and she had apples
00:16:48.24\00:16:51.31
and pears and I'm
sitting under the trees
00:16:51.34\00:16:54.11
and just literally
picking these ripe nectarines
00:16:54.14\00:16:56.64
and just I...
00:16:56.68\00:16:58.08
Oh, that was... Oh, yum.
00:16:58.11\00:16:59.45
So I told her, "her place
is like the Garden of Eden."
00:16:59.48\00:17:01.15
That was the only thing I could.
00:17:01.18\00:17:02.58
So you have an open invitation.
00:17:02.62\00:17:03.99
Eva says you guys,
00:17:04.02\00:17:05.35
I have to bring
you back with me,
00:17:05.39\00:17:06.72
okay, to Eva's house.
00:17:06.76\00:17:08.09
So thank you, Eva,
for being such a warm host
00:17:08.12\00:17:10.26
and she is a precious friend.
00:17:10.29\00:17:11.63
You are gonna love her as well.
00:17:11.66\00:17:12.99
Got your seasonings there.
00:17:13.03\00:17:14.36
I do and I'm gonna
put the salt in here
00:17:14.40\00:17:16.67
and I'm gonna put the...
00:17:16.70\00:17:18.83
I add a little McKay's
Chicken Style Seasoning as well.
00:17:18.87\00:17:21.77
That's a seasoning I just
love because they go up well
00:17:21.80\00:17:24.87
and it's kind of one
of those comfort things.
00:17:24.91\00:17:26.88
So I need to just saute
those down a little bit more
00:17:26.91\00:17:31.31
and if you could...
00:17:31.35\00:17:34.58
the other place that
I want to share with you
00:17:34.62\00:17:36.22
that is a welcome back
00:17:36.25\00:17:37.59
that I stayed
with Sherilyn Wayne
00:17:37.62\00:17:39.92
in New Zealand and
outside of Auckland
00:17:39.95\00:17:44.56
and I've also spend
time with Jeremy and Verity
00:17:44.59\00:17:47.73
and they all sent their loves
00:17:47.76\00:17:49.16
and said that I got to
bring you back as well.
00:17:49.20\00:17:50.67
We love Jeremy.
00:17:50.70\00:17:52.03
He is an awesome
cook, chef actually.
00:17:52.07\00:17:55.04
They came and stayed at my house
00:17:55.07\00:17:57.34
with my husband Joe and I,
00:17:57.37\00:17:58.71
and it was so fun to
have Jeremy in the kitchen
00:17:58.74\00:18:01.21
with me and Verity.
00:18:01.24\00:18:03.14
I mean, just sitting
there and going here taste this.
00:18:03.18\00:18:05.71
It was fun.
00:18:05.75\00:18:07.08
They actually met my
daughter and my grandsons and...
00:18:07.12\00:18:09.72
They did.
00:18:09.75\00:18:11.09
Jeremy says, you
know, what he says?
00:18:11.12\00:18:12.45
We hear you talking
about your grandson.
00:18:12.49\00:18:13.82
He says, "They are
just like you described."
00:18:13.86\00:18:17.29
So I was really tickled
to hear them talk about,
00:18:17.33\00:18:20.40
you know, their visit
how much they enjoyed it.
00:18:20.43\00:18:22.16
They asked me when they came,
00:18:22.20\00:18:24.17
got to my house if they
were gonna get to meet him
00:18:24.20\00:18:26.27
and I said, "They
are here every day.
00:18:26.30\00:18:28.24
You will get to meet him."
00:18:28.27\00:18:31.24
Well, if you haven't seen Jeremy
00:18:31.27\00:18:33.21
on one of our cooking
shows, we had him come in
00:18:33.24\00:18:35.34
and host with us.
00:18:35.38\00:18:37.71
He is an amazing chef.
00:18:37.75\00:18:39.58
You will really enjoy
his new programs that are
00:18:39.61\00:18:42.38
coming soon called Cook: 30.
00:18:42.42\00:18:45.15
That's right.
00:18:45.19\00:18:46.52
And so I've asked him
to do a Cook: 30 for kids.
00:18:46.55\00:18:49.79
And so I'm really
excited about that as well.
00:18:49.82\00:18:52.46
Oh, he will be perfect for that.
00:18:52.49\00:18:53.83
Yes. Yes. Oh, he's
got so much energy.
00:18:53.86\00:18:55.50
Yes, that's true. He is...
00:18:55.53\00:18:57.57
They will have
some good recipes too.
00:18:57.60\00:18:59.73
Exactly.
00:18:59.77\00:19:01.10
You are gonna
really appreciate it
00:19:01.14\00:19:02.47
and love those.
00:19:02.50\00:19:03.84
Well, how is our
mushrooms doing, sis?
00:19:03.87\00:19:05.21
It's looking good.
00:19:05.24\00:19:06.57
I think you need
to crank up the heat.
00:19:06.61\00:19:07.94
Is that is high
as it will go? No.
00:19:07.98\00:19:09.74
That's not as high as
it will go, that is...
00:19:09.78\00:19:11.41
That is high.
00:19:11.45\00:19:12.78
Oh, well, see, I
mean, what we can do.
00:19:12.81\00:19:15.45
And because these, well,
these mushrooms look like
00:19:15.48\00:19:17.55
they are...
00:19:17.59\00:19:19.15
They look pretty good to
me. They look pretty good.
00:19:19.19\00:19:21.29
Now we are just
gonna add the barley.
00:19:21.32\00:19:23.49
And this probably
remember has been cooked
00:19:23.53\00:19:25.29
and already seasoned
with Better than Bouillon
00:19:25.33\00:19:29.66
no chicken base seasoning.
00:19:29.70\00:19:31.30
So your
seasonings already there?
00:19:31.33\00:19:32.80
Yeah, your
seasonings are already there.
00:19:32.83\00:19:34.17
This heat is hot. It is.
00:19:34.20\00:19:35.54
So you crank that up there now.
00:19:35.57\00:19:37.11
See, now we are cooking
with steam and you're just
00:19:37.14\00:19:39.51
going to mix that up and
let me tell you what folks,
00:19:39.54\00:19:42.18
it is that easy.
00:19:42.21\00:19:43.55
This is done, ready to eat.
Here put that back in there.
00:19:43.58\00:19:47.05
And... That looks delicious.
00:19:47.08\00:19:48.82
It really does.
00:19:48.85\00:19:50.19
It's ready to eat and that's,
00:19:50.22\00:19:51.55
that's really all that is to it.
00:19:51.59\00:19:52.92
Isn't that amazing?
00:19:52.95\00:19:54.29
Have one already
prepared for you right there.
00:19:54.32\00:19:55.86
All you need is a fork.
00:19:55.89\00:19:58.66
Now I should go get my fork.
00:19:58.69\00:20:00.90
Well, something that you
won't need a fork for, sis,
00:20:00.93\00:20:03.63
is Linda's oatmeal patties
00:20:03.67\00:20:05.20
because you can just
pick one of those up.
00:20:05.23\00:20:07.27
Oh, I like the idea
of that. That is right.
00:20:07.30\00:20:09.40
You read the recipe.
00:20:09.44\00:20:10.77
My family...
00:20:46.78\00:20:48.91
you guys probably
do, we love patties.
00:20:48.94\00:20:51.25
All kinds of patties. I do too.
00:20:51.28\00:20:52.61
Of course, my favorite patties
00:20:52.65\00:20:54.88
is Cinda's veg
burgers, I tell you.
00:20:54.92\00:20:58.05
But this you can use
for that too if you want.
00:20:58.09\00:21:01.26
And the patties
that we are gonna make,
00:21:01.29\00:21:02.62
you can either
after they are, you know,
00:21:02.66\00:21:04.26
baked in the oven.
00:21:04.29\00:21:05.63
We will take you
through the process.
00:21:05.66\00:21:07.00
You can put it in a pan
and pour your favorite gravy on
00:21:07.03\00:21:09.90
and bake it in the oven.
00:21:09.93\00:21:11.27
You can serve it with ketchup,
you can put it in a sandwich,
00:21:11.30\00:21:13.47
you can make
meatballs out of it.
00:21:13.50\00:21:15.90
And it freezes really well.
00:21:15.94\00:21:18.67
Mom always used to
take patties I liked that
00:21:18.71\00:21:20.64
when she would put them in,
00:21:20.68\00:21:22.01
she would open up
tomato soup and pour over them
00:21:22.04\00:21:23.38
and bake them in the
oven and I love that.
00:21:23.41\00:21:24.75
Yes, you can do that
too. I love that too.
00:21:24.78\00:21:27.15
So what we are gonna
do, this is quick oats
00:21:27.18\00:21:30.12
and we have some bread crumbs.
00:21:30.15\00:21:33.25
And I use seasoned bread crumbs,
00:21:33.29\00:21:35.12
you can make your own
and just crush them up this.
00:21:35.16\00:21:37.83
Here we're gonna
put that right there.
00:21:37.86\00:21:39.79
We'll add that later.
00:21:39.83\00:21:41.16
So what we are gonna do is
pour the hot water over here.
00:21:41.20\00:21:45.00
Kind of soak that up.
00:21:45.03\00:21:47.97
All right, we are gonna
let that sit a little bit
00:21:48.00\00:21:51.14
and then in the
blender goes everything else
00:21:51.17\00:21:55.94
except for the chopped pecans.
00:21:55.98\00:21:59.15
Okay, you want me to
start? You can start.
00:21:59.18\00:22:01.35
This is all soaking up.
00:22:01.38\00:22:02.72
Cinda, I think we
are just gonna give you
00:22:02.75\00:22:04.09
the blender queen title.
00:22:04.12\00:22:05.95
I... I figure that
was what was gonna happen.
00:22:05.99\00:22:11.03
Here's the water.
00:22:11.06\00:22:12.39
We're kind of gravitate
to this side of the set
00:22:12.43\00:22:14.50
because we never
have her by the blender.
00:22:14.53\00:22:17.87
Do you remember when Catie
00:22:17.90\00:22:19.23
was doing cooking on Kids' Time?
00:22:19.27\00:22:23.74
Oh, yes.
00:22:23.77\00:22:25.11
She took the
tofu and she was like,
00:22:25.14\00:22:27.41
"And now we are going to
add the tofu" and she went
00:22:27.44\00:22:29.81
like this and it just went...
00:22:29.84\00:22:33.05
And she's got this
look on her face like...
00:22:33.08\00:22:34.75
She was like...
Auntie, what do I do?
00:22:34.78\00:22:38.32
She had this
cracking up. It was so funny.
00:22:42.32\00:22:45.29
In fact, our director
Brad Walker is directing this
00:22:45.33\00:22:47.50
program today and I'm sure
00:22:47.53\00:22:49.23
he remembers the exact
moment when that happened.
00:22:49.26\00:22:51.67
We were dying laughing.
00:22:51.70\00:22:53.54
This is McKay's
chicken seasoning
00:22:53.57\00:22:55.30
and the beef seasoning.
00:22:55.34\00:22:57.21
And then she's going to put
the tofutti cream cheese in it.
00:22:57.24\00:23:01.98
And then she's gonna blend it.
00:23:02.01\00:23:05.95
All right, I can do that.
00:23:05.98\00:23:07.65
And while she is
doing that I'm gonna...
00:23:07.68\00:23:09.02
And it fall safely
inside the blender.
00:23:09.05\00:23:10.79
And I'm gonna add
00:23:10.82\00:23:12.22
over to my
mixture the ground pecans.
00:23:12.25\00:23:17.93
Pecan meal. Okay.
00:23:17.96\00:23:19.86
And since we
were, and you girls,
00:23:19.89\00:23:21.23
since we were mentioning
our director Brad Walker,
00:23:21.26\00:23:23.33
can we just say
00:23:23.37\00:23:24.70
what an
incredible director he is.
00:23:24.73\00:23:26.43
He's been our kid...
00:23:26.47\00:23:27.80
he's been my Kids'
Time director for 15 years.
00:23:27.84\00:23:30.67
He's the most amazing director.
You left something out.
00:23:30.71\00:23:34.04
He is an
incredible Christian director.
00:23:34.08\00:23:36.54
Yes, he is. He loves Jesus.
00:23:36.58\00:23:38.15
He loves Jesus. He shines Jesus.
00:23:38.18\00:23:39.61
And I really,
truly can't imagine
00:23:39.65\00:23:42.12
doing Kids' Time without him.
00:23:42.15\00:23:43.49
He really is amazing.
00:23:43.52\00:23:45.05
So I know he is
directing the program.
00:23:45.09\00:23:46.79
I'm just gonna
tell him that how much
00:23:46.82\00:23:48.29
we appreciate
him right here now.
00:23:48.32\00:23:50.06
And he is probably
sitting really low in his chair.
00:23:50.09\00:23:56.03
Okay, I'm just...
Okay, I'm gonna turn this on.
00:23:56.06\00:23:58.00
And while she is doing that,
00:23:58.03\00:23:59.37
I'm just working
on the pecan meal in.
00:23:59.40\00:24:00.74
Everybody else plug your ears.
00:24:00.77\00:24:02.10
Actually it's not
that noisy as I thought.
00:24:05.27\00:24:08.78
And it's kind of neat
because you are blending
00:24:08.81\00:24:10.15
the onions, the seasoning.
00:24:10.18\00:24:11.51
So the seasoning
really gets in there.
00:24:11.55\00:24:14.02
All right, I'll take
that back. It's noisier.
00:24:14.05\00:24:18.65
Let's make it,
let's crank it up a notch.
00:24:18.69\00:24:20.46
What did you say?
00:24:26.26\00:24:28.30
We still hear.
00:24:28.33\00:24:32.43
All right, let me
see how blended that.
00:24:32.47\00:24:34.67
Oh, that's
pretty good. All right.
00:24:34.70\00:24:37.11
Let me just do the
sides just a little bit.
00:24:37.14\00:24:40.98
Okay, and now this is ready,
so you can put it in here.
00:24:41.01\00:24:44.38
Well, let me do one
more time just to make sure.
00:24:44.41\00:24:47.12
Oh, well, she just
wants to play with blender.
00:24:47.15\00:24:48.72
I think so.
00:24:48.75\00:24:53.25
But it should be well done.
00:24:53.29\00:24:55.72
Well, you wanted it blended,
that's what I'm telling you.
00:24:55.76\00:25:00.96
Okay. We are
ready. There you go.
00:25:01.00\00:25:04.23
I'm gonna get little
bit of this off here.
00:25:04.27\00:25:06.77
I like to do that with
onions. Good till the last drop.
00:25:06.80\00:25:09.50
I used to cook a
lot for kids at a camp
00:25:09.54\00:25:14.08
and they do not
like to see onions.
00:25:14.11\00:25:16.48
I'll get that, sis, for you.
00:25:16.51\00:25:19.45
This is what you call team work.
00:25:19.48\00:25:20.82
There you go.
00:25:25.95\00:25:29.76
There you go.
00:25:29.79\00:25:32.19
Now that just looks
like fun. Yes, it does.
00:25:32.23\00:25:36.20
Linda looks like she is doing
00:25:36.23\00:25:37.97
what we did when
we were little girls
00:25:38.00\00:25:41.67
out making sand and mud pies.
00:25:41.70\00:25:44.47
The only thing I
think we did is I got a...
00:25:44.51\00:25:48.11
Oh, that onion
is driving out. Wow!
00:25:48.14\00:25:50.68
I've hurt my eyes. I
wasn't gonna say anything.
00:25:50.71\00:25:53.11
You didn't say anything.
00:25:53.15\00:25:54.48
I wasn't going
to but I was like...
00:25:54.52\00:25:56.79
She was totally
waiting for that surprise.
00:25:56.82\00:25:58.99
I mean, its essence,
00:25:59.02\00:26:00.36
the onion like
you can't believe.
00:26:00.39\00:26:03.46
Now usually you just leave it,
00:26:03.49\00:26:04.99
sit for a little bit and
until it kind of thickens up
00:26:05.03\00:26:09.86
because oatmeal kind of thickens
00:26:09.90\00:26:11.40
a little bit as it sits.
00:26:11.43\00:26:13.34
And then you spray a pan
and we will just go ahead
00:26:13.37\00:26:16.94
and put a pattie on for it.
00:26:16.97\00:26:18.91
Yeah. This...
00:26:18.94\00:26:20.28
I love this
scoopers. This is a little...
00:26:20.31\00:26:21.98
It's got to absorb
the liquid more first
00:26:22.01\00:26:24.41
but it's just like that and...
00:26:24.45\00:26:27.12
And spread it
around a little bit.
00:26:27.15\00:26:29.32
And you are gonna be
surprised when you see them
00:26:29.35\00:26:31.62
already baked and because
they turn a deep brown color.
00:26:31.65\00:26:36.29
And you can make
smaller patties actually...
00:26:36.32\00:26:38.23
So how do you bake
these? You bake them at...
00:26:38.26\00:26:41.06
I take them on a tray like this,
00:26:41.10\00:26:43.10
I spray it and after I
fill it up with the patties,
00:26:43.13\00:26:46.27
I spray the tops of them.
00:26:46.30\00:26:47.84
Actually that
extra half a cup of water
00:26:47.87\00:26:51.67
that went in
there that I gave you,
00:26:51.71\00:26:53.04
I don't really
know that shouldn't have
00:26:53.07\00:26:55.01
gone in there but
this will be fine.
00:26:55.04\00:26:57.45
We'll just get after, you know,
00:26:57.48\00:26:58.81
after the program
we are just gonna add
00:26:58.85\00:27:00.18
a little more oats to it
and nobody is gonna realize it.
00:27:00.22\00:27:03.85
I think it will soak up.
00:27:03.89\00:27:05.32
Add a little bit more
oats and you will be just fine.
00:27:05.35\00:27:08.29
Exactly.
00:27:08.32\00:27:09.66
So when you get
this pan full of patties,
00:27:09.69\00:27:12.63
spray the tops of
it with some more spray
00:27:12.66\00:27:15.26
and then put it in
the oven for 350...
00:27:15.30\00:27:18.23
for about 25
minutes, 20-25 minutes
00:27:18.27\00:27:21.50
and turn it halfway in
between and flip them over
00:27:21.54\00:27:23.87
and then I just give
a little bit more spray.
00:27:23.91\00:27:26.11
And that's all you have to do.
00:27:26.14\00:27:27.48
And you can see them
already finished over here.
00:27:27.51\00:27:28.84
And they freeze quite
nicely. Isn't that beautiful.
00:27:28.88\00:27:31.35
And I just have
to tell you, sisters,
00:27:31.38\00:27:35.35
this just looks
too good for me to...
00:27:35.38\00:27:41.29
I wondered if that was coming.
00:27:41.32\00:27:43.09
I knew when you
would pick it up.
00:27:43.12\00:27:44.86
That's good.
00:27:49.83\00:27:51.17
Well, sis, you have
a recipe coming up next
00:27:51.20\00:27:53.44
and your mouth is full.
00:27:53.47\00:27:55.80
Because next...
00:27:55.84\00:27:57.54
so next is your
Spanish-Style Quinoa.
00:27:57.57\00:27:59.74
Calling on my
sisters for backup.
00:27:59.77\00:28:01.78
All right. I'm a little busy.
00:28:01.81\00:28:03.31
I know that we talk
about fast and easy recipes,
00:28:44.92\00:28:48.82
but this is a
fast and easy recipe.
00:28:48.86\00:28:51.59
I love those recipes. I do too.
00:28:51.63\00:28:54.73
And I want to introduce you,
if you are not using quinoa,
00:28:54.76\00:28:59.37
I encourage you to try this dish
00:28:59.40\00:29:01.27
because I love quinoa.
00:29:01.30\00:29:03.77
I use it in a lot of
things. It's good for you.
00:29:03.81\00:29:05.97
Yes. And I like to
use the red quinoa.
00:29:06.01\00:29:11.05
There's different
varieties of quinoa
00:29:11.08\00:29:13.52
and this one is the red one.
00:29:13.55\00:29:15.65
They don't have a
strong flavor to me.
00:29:15.68\00:29:17.75
No, they don't. You
know, they don't have a...
00:29:17.79\00:29:19.79
I couldn't identify
it like a certain flavor
00:29:19.82\00:29:22.22
if I had to describe it.
00:29:22.26\00:29:23.63
Well, you're
right, and that's what...
00:29:23.66\00:29:25.89
that's to me that's
what I like about quinoa
00:29:25.93\00:29:28.53
because you can add
different types of seasonings
00:29:28.56\00:29:31.40
and spices and change it.
00:29:31.43\00:29:32.90
Get all that
nutrition and it's not something
00:29:32.93\00:29:35.07
overwhelming for you, yeah.
00:29:35.10\00:29:36.44
I really like it.
00:29:36.47\00:29:37.81
Okay, if you could turn
the heat on for me, sis.
00:29:37.84\00:29:40.01
Now this one I know...
00:29:40.04\00:29:41.38
Hot, you want
it high as it goes.
00:29:41.41\00:29:42.74
It doesn't have any onions?
00:29:42.78\00:29:44.11
No onions on this
one? No, I didn't.
00:29:44.15\00:29:45.85
Wow, that's unusual for us.
00:29:45.88\00:29:47.72
I know. Okay,
so I'm gonna put...
00:29:47.75\00:29:50.19
I know somebody that is
gonna be thrilled about that
00:29:50.22\00:29:52.79
and that's our
friend Bobby Davis.
00:29:52.82\00:29:54.16
Oh, that's right.
00:29:54.19\00:29:55.52
So we ought to make sure,
00:29:55.56\00:29:56.89
you know, this sample after
the program goes to you, Bobby.
00:29:56.93\00:29:58.93
That's right.
00:29:58.96\00:30:00.73
Okay, so, sisters,
00:30:00.76\00:30:03.97
if you, one of you
can put in the garlic.
00:30:04.00\00:30:06.74
Well, Linda is getting
good with that over there
00:30:06.77\00:30:08.37
so how about it.
00:30:08.40\00:30:09.74
So we are gonna saute our...
00:30:09.77\00:30:11.11
Practice makes perfect, I guess.
00:30:11.14\00:30:12.47
I have it chopped
and I like to use the...
00:30:12.51\00:30:15.34
Wow! Okay.
00:30:15.38\00:30:17.78
I like to use
the fresh jalapeno.
00:30:18.68\00:30:21.22
If you can't find fresh,
you can use the cans ones,
00:30:21.25\00:30:26.82
but I just like the
flavor of the fresh ones.
00:30:26.86\00:30:29.69
So I'm gonna add
the fresh diced jalapeno
00:30:29.72\00:30:35.36
and the garlic and just let
that stir just for a second.
00:30:35.40\00:30:40.50
I just like to give it a
little bit of a head start.
00:30:41.90\00:30:44.84
Not much.
00:30:44.87\00:30:47.04
In this, well, you did
use a little bit of oil.
00:30:47.08\00:30:48.91
I used a tablespoon, that's all.
00:30:48.94\00:30:51.08
So, you know, and a little
bit of oil is good for you.
00:30:51.11\00:30:56.58
Did we get it right, sis? Yep.
00:30:56.62\00:30:59.29
Okay. There we go.
00:30:59.32\00:31:02.82
And now I'm
going to add the spices
00:31:02.86\00:31:06.70
because I like them
to get real fragrant.
00:31:06.73\00:31:09.56
Go ahead and add the spices.
00:31:12.20\00:31:13.74
And then... Oh,
it's smelling good.
00:31:15.74\00:31:17.97
And then we will
add the tomatoes.
00:31:18.01\00:31:23.48
You like your broth.
00:31:23.51\00:31:24.85
Now...
00:31:24.88\00:31:26.21
you see this sis.
00:31:26.25\00:31:27.58
Hey, sis, I'm
gonna stand over here
00:31:27.62\00:31:29.78
since Linda is
chocking on the steam.
00:31:29.82\00:31:32.59
And you will just
add everything in here.
00:31:32.62\00:31:36.26
Just add
everything. There you go, sis.
00:31:36.29\00:31:38.79
I'll be the one to
take care of the dishes.
00:31:40.80\00:31:42.26
You can do the
dumping out there.
00:31:42.30\00:31:43.63
And I like...
00:31:43.67\00:31:45.00
I have things cut up real
fine but you don't have to.
00:31:45.03\00:31:49.00
You can cut it in
bigger chunks if you want.
00:31:49.04\00:31:52.44
And that's the quinoa.
00:31:52.47\00:31:55.84
Let me help you out, sis.
00:31:55.88\00:31:57.81
Now I like frozen corn.
00:31:57.85\00:32:01.68
You can use frozen
corn or fresh corn.
00:32:01.72\00:32:04.59
That's been cut off the cob.
00:32:04.62\00:32:07.46
I don't like the taste
of the canned vegetables.
00:32:07.49\00:32:10.09
I just don't think they...
00:32:10.13\00:32:13.93
they have a softer texture
to it and that's just not.
00:32:13.96\00:32:18.13
I just don't care
for that. I do love...
00:32:18.17\00:32:19.60
I love canned green
beans. I do it like a snack.
00:32:19.63\00:32:24.07
Sometimes if I'm, you
know, working on my desk
00:32:24.11\00:32:26.74
and I need to take a
break and I just want a snack,
00:32:26.78\00:32:29.04
I'll open a can
of cold green beans
00:32:29.08\00:32:30.88
and just eat it
right off the can.
00:32:30.91\00:32:32.25
I love them. I do.
00:32:32.28\00:32:33.85
It's a great snack. Oh, my God.
00:32:33.88\00:32:36.65
Cold, I'm gonna love it.
00:32:36.69\00:32:38.02
Now what you are
gonna do is you are going to
00:32:38.05\00:32:40.09
bring this up to a boil
and then put a cover on it.
00:32:40.12\00:32:44.93
Turn it down to
simmer and let it cook
00:32:44.96\00:32:48.20
and simmer for about 20 minutes
until the quinoa is finished.
00:32:48.23\00:32:55.14
And let me show
you the finished,
00:32:55.17\00:32:56.97
let me get in
here just a second.
00:32:57.01\00:32:59.44
Here's the finished quinoa.
00:32:59.47\00:33:02.54
It... Swells up.
00:33:02.58\00:33:05.61
Swells up a
little bit, not a lot.
00:33:05.65\00:33:07.92
It swells up a little bit
00:33:07.95\00:33:09.88
and I like to
just serve this over...
00:33:09.92\00:33:13.96
You can serve it
over a bed of lettuce
00:33:13.99\00:33:16.32
and with some
diced avocado and...
00:33:16.36\00:33:19.86
Everything is
better with avocado.
00:33:19.89\00:33:21.23
Now, look how easy this was.
00:33:21.26\00:33:23.70
Now you have this
out here for a reason?
00:33:23.73\00:33:25.30
Oh, yes. This was our spice.
00:33:25.33\00:33:27.97
Thank you, sis. I
wanted to tell you.
00:33:28.00\00:33:31.74
So many people have asked
me because I'll say there...
00:33:31.77\00:33:35.18
I use Vege-Sal or Spike
00:33:35.21\00:33:37.18
and there's a hot
and spicy Vege-Sal
00:33:37.21\00:33:39.58
and this is the hot and spicy.
00:33:39.61\00:33:42.62
And again if you can't
find it in your grocery store,
00:33:42.65\00:33:46.59
you can Google it
and get it online.
00:33:46.62\00:33:49.39
And that is all there is to it.
00:33:49.42\00:33:54.73
And voila.
00:33:54.76\00:33:56.80
No, she can't have that.
00:33:59.53\00:34:01.07
It's okay. I'm prepared.
00:34:01.77\00:34:04.81
Oh, no.
00:34:04.84\00:34:08.08
She got me there, folks.
00:34:08.11\00:34:10.31
But we have one already...
00:34:10.35\00:34:11.68
I just had some.
00:34:11.71\00:34:13.95
We have one already prepared
and ready for you right here
00:34:13.98\00:34:16.65
garnished with those avocados.
00:34:16.69\00:34:18.02
Doesn't it look pretty?
00:34:18.05\00:34:19.39
And one of those
beautiful tomato roses.
00:34:19.42\00:34:23.43
And what's next?
00:34:23.46\00:34:24.89
Your Mediterranean.
Your Mediterranean.
00:34:24.93\00:34:26.76
Oh, let me read the
recipe. Mediterranean rice.
00:34:26.80\00:34:29.70
That's right, I like this one.
00:34:29.73\00:34:31.07
Oh, she's got it.
00:34:31.10\00:34:32.90
I did not double dip.
00:34:32.93\00:34:34.37
All right. Okay.
00:34:34.40\00:34:35.74
No, double
dipping on this program.
00:34:35.77\00:34:37.11
Let me just prove it. Yeah.
00:34:37.14\00:34:39.21
I have a pocket. No.
00:34:39.24\00:34:41.68
And that, folks, is
why I wear an apron.
00:34:43.51\00:34:46.01
On that note, let me
just read the recipe for you.
00:34:49.52\00:34:52.12
Yeah, please.
00:34:52.15\00:34:53.49
Now, it sounds good.
00:35:40.54\00:35:42.04
Well, it's got some
of my favorites in it.
00:35:42.07\00:35:43.61
I love brown
rice, I love eggplant.
00:35:43.64\00:35:46.04
I love
eggplant. I love eggplant.
00:35:46.07\00:35:47.48
And where was that...
00:35:47.51\00:35:48.84
when we were in South
Africa they called it.
00:35:48.88\00:35:51.18
Aubergine. Yes.
00:35:51.21\00:35:52.55
Aubergines
because we had so much fun
00:35:52.58\00:35:54.48
when we were there.
00:35:54.52\00:35:55.85
We were speaking and
doing cooking demos at...
00:35:55.88\00:35:58.79
Sedaven.
00:35:58.82\00:36:00.16
Sedaven camp meeting
there and oh, it was really fun.
00:36:00.19\00:36:03.96
And during the cooking
programs didn't you love it
00:36:03.99\00:36:05.93
how they would ask
us the questions about,
00:36:05.96\00:36:08.80
you know, what
different foods we were doing.
00:36:08.83\00:36:10.53
And what was amazing to me
00:36:10.57\00:36:12.83
is they really do watch
the programs over there.
00:36:12.87\00:36:14.87
They do.
00:36:14.90\00:36:16.24
Nobody over
there got us mixed up.
00:36:16.27\00:36:18.17
Nobody, isn't that amazing
00:36:18.21\00:36:20.28
because people
will call her Brenda,
00:36:20.31\00:36:23.58
they will call her
Linda, they will call me Cinda.
00:36:23.61\00:36:25.85
I mean, they mix
us up all the time.
00:36:25.88\00:36:27.22
It was a little bit scary
because they could tell me
00:36:27.25\00:36:30.15
exactly, tell us all exactly
what we said on a program,
00:36:30.19\00:36:35.06
we didn't even remember that.
00:36:35.09\00:36:37.53
It's like, wow.
00:36:37.56\00:36:38.89
Yeah, it was very
humbling. It's very humbling.
00:36:38.93\00:36:40.60
But the warm
hospitality that they gave.
00:36:40.63\00:36:43.97
Oh, wow. That's right.
00:36:44.00\00:36:45.33
I was gonna say, we met some
of the most wonderful people
00:36:45.37\00:36:49.40
and, you know, they will
be dear in our hearts forever.
00:36:49.44\00:36:52.14
But we are gonna meet
them by the tree of life.
00:36:52.17\00:36:54.84
We made them promises for that,
00:36:54.88\00:36:56.41
but we had such
precious time with them
00:36:56.44\00:36:59.11
and it will be
cherished memories for sure.
00:36:59.15\00:37:02.15
All right, Linda,
I'm gonna have you turn
00:37:02.18\00:37:03.85
the fire on under this.
00:37:03.89\00:37:06.59
Hot, crank it up
high, it's fine to do that.
00:37:06.62\00:37:10.09
Okay. And we are going to...
00:37:10.13\00:37:12.13
Already, we've already got
the onions sauteed in there.
00:37:12.16\00:37:16.13
I think we do need
to keep saying that
00:37:16.16\00:37:17.57
because we always have
new viewers that don't know.
00:37:17.60\00:37:19.50
Right. Exactly.
And so we are still...
00:37:19.53\00:37:21.50
We told you
once you always know,
00:37:21.54\00:37:22.87
but there might
be the first time
00:37:22.90\00:37:24.24
you've even
checked into this program.
00:37:24.27\00:37:25.61
So we just let you
know the Micheff Sisters
00:37:25.64\00:37:27.11
really don't
care for raw onions.
00:37:27.14\00:37:29.64
We love them cooked
and we use them a lot
00:37:29.68\00:37:31.68
and we love them
cooked but not raw.
00:37:31.71\00:37:33.72
So, sis, we are going to just...
00:37:33.75\00:37:36.48
I'm gonna put in
the red pepper flakes
00:37:36.52\00:37:38.39
and when that's start
to sizzle a little bit,
00:37:38.42\00:37:40.16
I want you to just put
in these yellow peppers
00:37:40.19\00:37:42.82
if you would do
that for me, okay.
00:37:42.86\00:37:44.19
Okay, I can do that.
00:37:44.23\00:37:45.56
And now I've got our
aubergines or our eggplant
00:37:45.59\00:37:48.56
and I'm gonna just cut off
the ends and just like that.
00:37:48.60\00:37:53.13
And can I have you
put those in the trash.
00:37:53.17\00:37:54.87
We do have a
trashcan over here, folks.
00:37:54.90\00:37:56.47
We are not throwing
stuff on the floor, we promise.
00:37:56.50\00:37:59.44
Okay, and so...
00:37:59.47\00:38:01.08
Now, this end we're
just going to come up...
00:38:01.11\00:38:02.98
cut it in cubes and
this is gonna get roasted.
00:38:03.01\00:38:05.65
So I just go through it
like this and while I'm...
00:38:05.68\00:38:12.65
Well, actually I'm
gonna cube that one.
00:38:12.69\00:38:14.62
I'm gonna wait a
minute for that one
00:38:14.66\00:38:15.99
because I want to
keep you busy, sis.
00:38:16.02\00:38:17.46
Oh, well.
00:38:17.49\00:38:18.83
Well, I'm gonna get
another eggplant over here.
00:38:18.86\00:38:20.20
If you noticed
there was two eggplants
00:38:20.23\00:38:21.56
and I said, one had rounds
and one was coarsely chopped.
00:38:21.60\00:38:27.37
Here's another.
00:38:27.40\00:38:28.74
I like to use the skins too
00:38:28.77\00:38:30.11
because of the
pretty purple color.
00:38:30.14\00:38:32.34
That's right.
00:38:32.37\00:38:33.71
A lot of vitamins
contains in the skin.
00:38:33.74\00:38:35.08
And it tastes good.
00:38:35.11\00:38:36.44
So, sis, I'm
gonna put them here.
00:38:36.48\00:38:37.81
You might want to
get your gloves on.
00:38:37.85\00:38:39.18
Oh, okay. And we are going to...
00:38:39.21\00:38:40.55
This is our
unsweetened soy milk right here
00:38:40.58\00:38:42.58
and she is gonna shake
and she is gonna dip them
00:38:42.62\00:38:44.75
into the breadcrumbs.
00:38:44.79\00:38:46.12
And you can make
your own breadcrumbs,
00:38:46.15\00:38:47.66
you know, just, you know,
you put them in your blender
00:38:47.69\00:38:49.89
even or roll them
out with the rolling pan.
00:38:49.92\00:38:51.39
You know, it's just...
00:38:51.43\00:38:52.76
and then you are
gonna spray this pan
00:38:52.79\00:38:54.20
with some nonstick cooking spray
00:38:54.23\00:38:56.93
and just dip them, bread them
and put them on the pan, okay.
00:38:56.97\00:38:59.87
Okay, I can do that.
00:38:59.90\00:39:01.54
And you are gonna bake
them probably for around 375
00:39:01.57\00:39:06.21
for about 10-15 minutes until
00:39:06.24\00:39:08.31
they are really nice
and golden and crisp.
00:39:08.34\00:39:10.61
Sometimes I will turn them over,
00:39:10.65\00:39:13.01
spray them with
nonstick cooking spray
00:39:13.05\00:39:15.25
and put them in for
another five or six minutes.
00:39:15.28\00:39:17.99
Sis, you want them to be...
00:39:18.02\00:39:19.45
You don't want them
all dried out inside
00:39:19.49\00:39:20.96
but you want the
outside to be crispy.
00:39:20.99\00:39:23.43
And it will give you a
little bit of that feeling of...
00:39:23.46\00:39:27.36
I have plenty
more here for you, sis,
00:39:27.40\00:39:28.96
I'll pile it up for you here,
00:39:29.00\00:39:30.63
so I don't get too
many in there for you.
00:39:30.67\00:39:32.27
Okay. And...
00:39:32.30\00:39:34.24
But you wanted
to have that feeling
00:39:34.27\00:39:35.84
as if you can fry these
00:39:35.87\00:39:37.47
but one thing about eggplant,
eggplant is like a sponge.
00:39:37.51\00:39:40.48
So anytime you are
gonna fry eggplant,
00:39:40.51\00:39:42.38
it's gonna soak up the oil...
00:39:42.41\00:39:44.15
Exactly and you are
just gonna have a lot of oil.
00:39:44.18\00:39:46.85
A lot of oil.
00:39:46.88\00:39:48.22
One of my
favorite dishes, I do love,
00:39:48.25\00:39:52.29
you know, the dish,
an eggplant baked dish
00:39:52.32\00:39:54.29
but so many of them are
fried and dipped in oil,
00:39:54.32\00:39:56.52
they really just saturating oil.
00:39:56.56\00:39:58.03
So that takes the
health quality right out of it.
00:39:58.06\00:40:01.20
It might taste
wonderful but not on health.
00:40:01.23\00:40:03.00
Yeah, I don't eat
out much but when I do,
00:40:03.03\00:40:05.47
I avoid eggplant
when I'm eating out
00:40:05.50\00:40:09.34
because I know
it's a oil sponge there.
00:40:09.37\00:40:12.91
Yeah, that's right for
sure. It just soaks it right up.
00:40:12.94\00:40:15.54
Loves it, you know.
00:40:15.58\00:40:16.91
And how we're doing over there?
00:40:16.95\00:40:18.28
Linda has got
the peppers in there
00:40:18.31\00:40:19.65
and you see how they
are just coarsely chopped
00:40:19.68\00:40:21.68
and you could put any
color pepper in there.
00:40:21.72\00:40:24.39
The one color I don't
use is the green pepper
00:40:24.42\00:40:27.26
because it just
upsets my stomach
00:40:27.29\00:40:29.82
and I don't like the
flavor of the green pepper.
00:40:29.86\00:40:31.59
Green pepper is
just our... I do too.
00:40:31.63\00:40:34.20
I like and I
love the colors. Yes.
00:40:34.23\00:40:36.36
A red pepper, a green pepper
00:40:36.40\00:40:37.73
is just one that's not ripe yet.
00:40:37.77\00:40:39.43
Yeah. So, you know, it's...
00:40:39.47\00:40:42.90
And so a lot of people that say,
00:40:42.94\00:40:44.27
"Oh, I can't eat peppers
because it bothers my stomach."
00:40:44.31\00:40:48.11
Chances are you
never really eaten
00:40:48.14\00:40:49.94
or tried the
yellow or the red ones
00:40:49.98\00:40:52.11
and usually the
people that will say
00:40:52.15\00:40:53.62
they bothers your
stomach for green pepper
00:40:53.65\00:40:56.02
when they have the red
or yellow it's just fine.
00:40:56.05\00:40:58.25
So if that's your case,
00:40:58.29\00:40:59.82
be brave and you
can try that out.
00:40:59.85\00:41:02.49
And so what you think? Oops.
00:41:02.52\00:41:03.86
Okay, now you've got,
00:41:03.89\00:41:05.23
she's got lots of
work to do over here now.
00:41:05.26\00:41:07.30
I've got her
busy. Keeping me busy.
00:41:07.33\00:41:09.03
So now, Linda, I'm
gonna get you busy over there.
00:41:09.06\00:41:11.77
I'm gonna have you...
00:41:11.80\00:41:13.13
you are gonna be a
queen of multitasking today
00:41:13.17\00:41:15.34
because, can you spray that pan
00:41:15.37\00:41:16.97
with some
nonstick cooking spray?
00:41:17.01\00:41:19.21
Here you go. Okay.
00:41:19.24\00:41:21.11
And we are going to put in
00:41:21.14\00:41:24.31
and we are going
to get our eggplant
00:41:24.35\00:41:26.11
ready for roasting.
00:41:26.15\00:41:27.52
So I'm gonna just cube
this up and you are going to...
00:41:27.55\00:41:32.75
Oops, there you go.
00:41:32.79\00:41:35.49
I don't have the
sharpest knife here I tell you
00:41:35.52\00:41:37.63
But it works. But it works.
00:41:37.66\00:41:41.00
Go ahead.
00:41:41.03\00:41:42.36
And, you know what?
00:41:42.40\00:41:43.73
Jeremy Dixon will apologize
00:41:43.77\00:41:46.90
because Jeremy and
Verity sent each of us...
00:41:46.94\00:41:50.31
Our own knife.
Our own awesome knife.
00:41:50.34\00:41:52.97
I'm so sorry.
00:41:53.01\00:41:54.34
But you are right he gave
us the most wonderful knives
00:41:54.38\00:41:57.71
to use on the program.
00:41:57.75\00:41:59.98
So he is poised in
there going now, girls...
00:42:00.02\00:42:02.68
You don't have any excuse.
00:42:02.72\00:42:05.02
So, Jeremy, we are
sorry. That's right.
00:42:05.05\00:42:08.26
We also remind
each other to do that.
00:42:08.29\00:42:10.56
We travel a lot and I actually
00:42:10.59\00:42:12.53
was out of State
before I got here.
00:42:12.56\00:42:15.33
That's right.
00:42:15.36\00:42:16.70
And so it's like
I'm not always home.
00:42:16.73\00:42:18.97
I'm gonna, I'm
just gonna, you know,
00:42:19.00\00:42:21.60
let you all know she
was on the slope skiing.
00:42:21.64\00:42:24.94
I travel too.
00:42:24.97\00:42:26.31
But feeling really bad for her
00:42:26.34\00:42:27.91
because she
travels so much and...
00:42:27.94\00:42:30.61
I travel too.
00:42:30.65\00:42:31.98
I go from one floor
of the dorm to the other.
00:42:32.01\00:42:35.28
I get a round.
00:42:35.32\00:42:37.62
Linda is the girls' dean
00:42:37.65\00:42:38.99
at Great Lakes
Academy in Michigan.
00:42:39.02\00:42:41.42
And I tell you about that,
00:42:41.46\00:42:42.86
that academy is
so blessed to have.
00:42:42.89\00:42:45.29
Linda is their dean
that she will never say that
00:42:45.33\00:42:47.26
in many years but I
will because, you know,
00:42:47.30\00:42:49.63
a dean is a good mother away.
00:42:49.66\00:42:51.57
You know, she is
a mother, you know,
00:42:51.60\00:42:53.54
for those girls away from
home from their own mother.
00:42:53.57\00:42:55.74
So, you know, that's
a... I love the academy.
00:42:55.77\00:42:58.77
See they really do
have an incredible faculty
00:42:58.81\00:43:03.35
that work together
and they are united and...
00:43:03.38\00:43:07.22
That makes all the difference.
00:43:07.25\00:43:08.58
Delwin Garcia
and Cassie Norcross
00:43:08.62\00:43:11.42
and Greg Leavitt are
the administrative team
00:43:11.45\00:43:14.26
and they pray every
morning together for the school.
00:43:14.29\00:43:17.99
So I mean,
there's prayer going on
00:43:18.03\00:43:19.53
in the boys dorms
with flame keepers.
00:43:19.56\00:43:21.73
And there is power in prayer.
00:43:21.76\00:43:23.50
We have prayer
going on in our dorm
00:43:23.53\00:43:25.07
and so it's, the good
things are happening there.
00:43:25.10\00:43:27.94
It's really exciting. Okay.
00:43:27.97\00:43:29.50
And, sis, we are gonna just
finish roasting all of this.
00:43:29.54\00:43:33.91
I already have
some that are roasted
00:43:33.94\00:43:35.94
and so you are
gonna put that in there.
00:43:35.98\00:43:37.71
We are gonna put the
garbanzo beans in there.
00:43:37.75\00:43:40.22
We are gonna put
the juice in there
00:43:40.25\00:43:42.15
and the salt and our
Better than Bouillon.
00:43:42.18\00:43:47.59
Well, the last
part went together fast.
00:43:47.62\00:43:49.72
Well, sure. I
tell you look at that.
00:43:49.76\00:43:52.23
Mix that all up.
00:43:52.26\00:43:53.90
It's ready to
eat just like that.
00:43:53.93\00:43:55.40
And there is rice still in it?
00:43:55.43\00:43:56.77
Oh, this is our, this
is our breaded eggplant
00:43:56.80\00:43:58.77
once it's baked and it's so good
00:43:58.80\00:44:00.87
and she is gonna eat.
00:44:00.90\00:44:04.51
Shall I put the rice in here?
And we are gonna add our rice.
00:44:04.54\00:44:08.31
Oh, my word, yes, we are
gonna add that rice mixed it up.
00:44:08.34\00:44:11.38
Got one right over here.
00:44:11.41\00:44:12.75
You are gonna just
line the edges of your bowl
00:44:12.78\00:44:15.02
with these eggplant breaded.
00:44:15.05\00:44:16.99
And so I want you to,
when the camera pulls out
00:44:17.02\00:44:18.99
and you see those breaded
eggplant lines the whole bowl,
00:44:19.02\00:44:22.52
you are ready
to serve your dish.
00:44:22.56\00:44:25.66
Well, last but not least
is Linda's Eggplant Stir-Fry.
00:44:25.69\00:44:31.80
All right. Let me
read the recipe for you.
00:44:31.83\00:44:34.67
I love
eggplant. Well, we all do.
00:45:15.11\00:45:18.78
We've already established
that fact, let me tell you.
00:45:18.81\00:45:22.18
We put it in a
lot of our dishes.
00:45:22.22\00:45:25.52
That's right. And
this one is really easy.
00:45:25.55\00:45:28.69
I'm demonstrating this
one because this is something
00:45:28.72\00:45:32.16
that go over brown rice
00:45:32.19\00:45:33.53
and you could put many
things over brown rice.
00:45:33.56\00:45:36.16
It's so versatile.
00:45:36.20\00:45:37.53
You know, I
mean, you could just...
00:45:37.57\00:45:38.90
You can actually
choose any of the grains,
00:45:38.93\00:45:40.27
the barleys, or the farro or...
00:45:40.30\00:45:41.87
Exactly. Yeah.
00:45:41.90\00:45:43.24
Or khus khus.
00:45:43.27\00:45:44.61
Yeah, that's true. That's true.
00:45:44.64\00:45:46.04
So we've got the onions.
You have the garlic in here?
00:45:46.07\00:45:49.14
Sis, if you could
put the garlic in there
00:45:49.18\00:45:51.35
and we are also
gonna put the red peppers
00:45:51.38\00:45:53.42
and yellow peppers and orange
00:45:53.45\00:45:55.05
because again I like the colors.
00:45:55.08\00:45:57.12
That's right.
00:45:57.15\00:45:58.49
Colors are very, very important
00:45:58.52\00:45:59.89
and while she's
gonna put the garlic in
00:45:59.92\00:46:03.69
and then I'm gonna add...
00:46:03.73\00:46:06.09
It just shoots it
up there, wasn't it?
00:46:10.17\00:46:12.93
And while she is doing
it, I'm gonna have Cinda...
00:46:12.97\00:46:14.90
She said, well, Brenda
is having a garlic shower.
00:46:14.94\00:46:18.24
Yeah. Cinda is gonna cube the...
00:46:18.27\00:46:21.18
I want medium size
cubes, about bigger cubes.
00:46:21.21\00:46:24.65
And this
eggplant has been washed,
00:46:24.68\00:46:26.58
but we are not gonna peel it.
00:46:26.61\00:46:29.75
No, because the purple
color is so nice in there.
00:46:29.78\00:46:33.89
So we are gonna add some
Bragg's Liquid Aminos to that
00:46:33.92\00:46:37.83
which will add flavor.
00:46:37.86\00:46:39.59
I get the fun playing with
the garlic press again here.
00:46:39.63\00:46:41.86
Better watch, keep your
eye on her I'm telling you.
00:46:44.03\00:46:48.37
We'll put our seasonings.
00:46:48.40\00:46:50.41
A good trick to know
is that when you are using
00:46:50.44\00:46:56.04
one of these garlic presses
that you actually point it
00:46:56.08\00:46:58.58
in the pan when you shoot it
00:46:58.61\00:46:59.95
because it will
shoot over the pan.
00:46:59.98\00:47:01.32
I'm glad that
happened to you too.
00:47:02.68\00:47:05.35
I thought it was just me.
00:47:05.39\00:47:06.72
I mean, well,
this is so powerful
00:47:06.76\00:47:08.16
I wasn't expecting
that. I was like, wow.
00:47:08.19\00:47:11.73
You didn't know
your own strength.
00:47:11.76\00:47:13.83
I guess not.
00:47:13.86\00:47:15.20
All right, we got the
McKay's beef seasoning.
00:47:15.23\00:47:17.73
Linda, is this
thick enough? Yes.
00:47:17.77\00:47:21.80
That's really good.
00:47:21.84\00:47:23.17
Well, now we are
gonna do salt to taste.
00:47:23.20\00:47:24.94
Okay.
00:47:24.97\00:47:26.31
Now actually this is
the little bit of sweetener
00:47:26.34\00:47:30.15
that I put in it.
00:47:30.18\00:47:32.31
So I don't put the salt in.
00:47:32.35\00:47:33.68
Can I tell them
something I've forgotten
00:47:33.72\00:47:35.08
in our last made
recipe, just dawned on me?
00:47:35.12\00:47:37.62
All right.
00:47:37.65\00:47:39.05
I just remember
that while I'm standing,
00:47:39.09\00:47:41.09
you stand over here.
00:47:41.12\00:47:42.46
I forgot to have her
add the garlic in there.
00:47:42.49\00:47:45.26
We doing this it just remind me,
00:47:45.29\00:47:47.16
it was still
sitting there and so...
00:47:47.20\00:47:49.03
Oops, I should
have put it in, sorry.
00:47:49.06\00:47:50.83
In your recipe make sure
you put the garlic in there.
00:47:50.87\00:47:53.03
All right, we are
gonna put the water in now.
00:47:53.07\00:47:55.90
Okay. So here's your eggplant.
00:47:55.94\00:47:58.47
Broccoli is the very
last thing we put in.
00:47:58.51\00:48:00.71
Okay, we are gonna put
that. What's going on over here?
00:48:00.74\00:48:02.68
That's the very
last thing. Okay.
00:48:02.71\00:48:04.28
That's the toasted sesame oil.
00:48:04.31\00:48:06.08
I have just that oil
00:48:06.11\00:48:07.45
and it's just for
the seasoning at the end.
00:48:07.48\00:48:09.35
Okay, sis, do you
really want these big...
00:48:09.38\00:48:11.59
Yep, I really do.
That one in there?
00:48:11.62\00:48:12.95
All right, well,
it's going in there.
00:48:12.99\00:48:14.32
It cooks down to nothing.
Okay, I was just thinking.
00:48:14.36\00:48:17.93
We have one that we are missing.
00:48:17.96\00:48:19.73
Can't waste it, mom's watching.
00:48:23.43\00:48:26.37
Okay, sis, we will
have you mix this together.
00:48:26.40\00:48:30.91
Where's your,
water right here. Okay.
00:48:30.94\00:48:33.88
So you can mix
those two together.
00:48:33.91\00:48:35.64
Here's a little bit bigger
one if you need some bigger one.
00:48:35.68\00:48:38.21
If you don't need a
bigger bowl, that's fine.
00:48:38.25\00:48:39.98
Well, you have to
see how talented I am.
00:48:40.02\00:48:41.78
Oh, this, you can use that...
00:48:41.82\00:48:43.99
We have a little Sriracha sauce.
00:48:44.02\00:48:45.62
It's a little hard
to get it out with this.
00:48:45.65\00:48:48.59
Yeah. But we can do it.
00:48:48.62\00:48:50.83
We can do it. You
are just that talented.
00:48:50.86\00:48:52.59
What can I say? Right.
00:48:52.63\00:48:55.26
Well, you know,
when we were growing up,
00:48:55.30\00:48:57.70
mom didn't have much to use
and she always made the most.
00:48:57.73\00:49:00.74
If she didn't have something,
she made the most out of it.
00:49:00.77\00:49:03.04
This is something, this
is something my mom did,
00:49:03.07\00:49:05.31
she just get a little
of that juice in there see
00:49:05.34\00:49:07.68
and get all the, I'm getting
it good till the last drop.
00:49:07.71\00:49:12.01
Look at that. I'm
impressed. Very good.
00:49:12.05\00:49:14.42
That is impressing.
That's for you, mom.
00:49:14.45\00:49:15.78
People ask me all
the time, you know,
00:49:19.95\00:49:23.63
does your mom
really watch the program.
00:49:23.66\00:49:25.83
Does she really looking
to see if you cooking that?
00:49:25.86\00:49:28.30
And I said, "Oh, yes. She does."
00:49:28.33\00:49:30.77
But like we've told
you, we were raised very poor
00:49:30.80\00:49:34.60
and mom did not waste anything.
00:49:34.64\00:49:37.17
Well, we were rich, just
not in this world's goods.
00:49:37.21\00:49:40.11
Yes, right. We were
getting lot of love.
00:49:40.14\00:49:42.04
And so she taught
each one of us, five kids,
00:49:42.08\00:49:45.58
do not waste anything.
00:49:45.61\00:49:48.25
No. And we still do that.
00:49:48.28\00:49:51.32
We are very careful
that we don't waste.
00:49:51.35\00:49:53.62
That's true.
00:49:53.66\00:49:55.22
Although my kids
who didn't grew up
00:49:55.26\00:49:57.63
members of the Clean Plate Club.
00:49:57.66\00:50:01.00
Yeah, daddy had a,
you got a membership.
00:50:01.03\00:50:02.83
Mandatory
membership you must say.
00:50:02.86\00:50:05.47
You remember the
Clean Plate Club.
00:50:05.50\00:50:07.37
Well, you just took
what you knew you could eat
00:50:07.40\00:50:10.61
and then he had this
00:50:10.64\00:50:12.41
and he did it with
it the grandkids too.
00:50:12.44\00:50:14.78
They were all members
of his Clean Plate Club.
00:50:14.81\00:50:18.68
I think he had a
certificate or something too.
00:50:18.71\00:50:21.45
What I did for my
kids is that, I said,
00:50:21.48\00:50:24.19
"You have to taste it.
00:50:24.22\00:50:25.55
You have to take a bite
and if you really don't like it
00:50:25.59\00:50:28.52
there is enough awesome foods
00:50:28.56\00:50:29.99
in this world I'll make
you something different."
00:50:30.03\00:50:32.29
And that's what...
No, I didn't do that.
00:50:32.33\00:50:34.83
I tell. Yeah.
00:50:34.86\00:50:36.67
Well, we all are different.
00:50:36.70\00:50:38.03
There were enough
variety on the table
00:50:38.07\00:50:40.17
that they could
get plenty of nutrition
00:50:40.20\00:50:43.37
without eating what
they really didn't like.
00:50:43.41\00:50:46.24
But they did if
it was a new food
00:50:46.27\00:50:48.01
they did have to taste it.
00:50:48.04\00:50:50.71
Well, sisters, you know
00:50:50.75\00:50:52.08
I'm the one that always
like to wait on people so...
00:50:52.11\00:50:54.32
Yeah, this is true.
00:50:54.35\00:50:57.19
No, they had to
eat what I think...
00:50:57.22\00:50:58.55
I still enjoy that too.
00:50:58.59\00:51:00.92
And in fact, your grandkids,
your grandsons were over
00:51:00.96\00:51:05.09
and all four of
your grandkids were over
00:51:05.13\00:51:08.93
and Megan and Dillon were...
00:51:08.96\00:51:11.60
there were
something at the table
00:51:11.63\00:51:12.97
and I said, "Guys,
you're gonna have."
00:51:13.00\00:51:14.34
They go "What's this, auntie?"
00:51:14.37\00:51:16.57
I said, "Guys, you are
gonna have to taste it."
00:51:16.60\00:51:20.91
And they go "But
I don't want to."
00:51:20.94\00:51:23.45
Her Jason, her
grandson Jason looks at them
00:51:23.48\00:51:26.48
and they said, "You
better just taste it
00:51:26.51\00:51:29.45
because Auntie
Cinda don't ever give in."
00:51:29.48\00:51:33.02
Well, on that note
after they're just done,
00:51:34.69\00:51:36.96
you are going to
serve it over the rice
00:51:36.99\00:51:38.56
just like that and
this is what it looks like.
00:51:38.59\00:51:42.06
Doesn't that look delicious?
00:51:42.10\00:51:45.30
Well, and it's
not just like this.
00:51:45.33\00:51:47.10
There is a few more
steps that you need to do.
00:51:47.14\00:51:49.20
Okay, we are
gonna put this in and...
00:51:49.24\00:51:51.64
We will put that
in little bit later
00:51:51.67\00:51:53.01
but you actually
when it's all cooked,
00:51:53.04\00:51:55.98
you are gonna put
your celery in there
00:51:56.01\00:51:57.58
that mixed
together to thicken it.
00:51:57.61\00:51:59.65
And after you are
done thickened it,
00:51:59.68\00:52:01.98
I mean, your broccoli is in,
00:52:02.02\00:52:03.35
then you are gonna
put the toasted sesame in
00:52:03.39\00:52:05.62
and then you are gonna serve it.
00:52:05.65\00:52:07.66
Well, right now my sisters
and I have some cookbooks out.
00:52:07.69\00:52:10.36
Actually sixth of them
00:52:10.39\00:52:11.73
and we would like to show
you how you can get yours.
00:52:11.76\00:52:14.03
If you've enjoyed the
recipes you've seen today
00:52:17.00\00:52:18.97
and would like to
purchase your own copy
00:52:19.00\00:52:20.60
of one of their cookbooks
including their new cookbook
00:52:20.64\00:52:23.74
"Cooking with
Kellogg's" you can write
00:52:23.77\00:52:25.87
to 3ABN, P.O. Box 220,
00:52:25.91\00:52:28.98
West Frankfort, Illinois, 62896.
00:52:29.01\00:52:32.15
That's 3ABN, P.O. Box 220,
00:52:32.18\00:52:35.42
West Frankfort, Illinois, 62896.
00:52:35.45\00:52:38.75
You can call 618-627-4651.
00:52:38.79\00:52:42.82
That's 618-627-4651
00:52:42.86\00:52:46.49
or if you would like to
contact the Micheff Sisters
00:52:46.53\00:52:48.83
for a speaking
appointments or concerts,
00:52:48.86\00:52:51.10
you can do so at their
website at micheffsisters.com.
00:52:51.13\00:52:54.84
That's micheffsisters.com.
00:52:54.87\00:52:59.47