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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Hi, welcome to
3ABN Today cooking show
00:01:06.90\00:01:09.60
and this is Curtis
Eakins and my wife Paula.
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Paula Eakins. Paula Eakins.
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Yes. Yes.
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You are my wife,
right? Okay, Curtis.
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Okay, Curtis,
yes, I am your wife.
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Okay, good, yeah.
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Yes, he is my
wife... He's my husband.
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See how you got me all mixed up.
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No, I was-- Just
get me all mixed up.
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Okay, I'm excited
about this program.
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Why are you excited?
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I'm excited because a
lot of times we meet people
00:01:33.92\00:01:36.22
who were out there on the road.
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They'll say
things like, you know,
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I really want to move
over to the vegetarian diet.
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You know, I'm really scared
of that vegan thing, you know.
00:01:41.60\00:01:44.37
Oh, the V word. I want--
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I want to go more vegetarian
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and on, but I'm
not quite ready yet
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so, this, this program
here is quick and easy.
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It's just really trying to show
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how you can kind of
make that transition,
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maybe if you're not
trying to go all the way in,
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but looking at these recipes
that we're gonna do today,
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as quick recipes, easy
recipes and healthy recipes.
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Okay, quick and easy.
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So you got to my
attention right there
00:02:05.39\00:02:06.86
quick and easy,
those two combinations--
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Not a lot of work.
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So we gonna be using
some different products
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like we haven't
used in the past.
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We're gonna use a
couple different ones I mean,
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most of the time I use the
same ones over and over again,
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I always tell people.
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You know, they say,
what am I gonna do about
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the different
ingredients in your recipes,
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and I say, really, if you
really look at my recipes,
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I actually use
the same ingredients,
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I just use it in
different way interchangeably
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depending on what I'm making.
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Yeah, once you get
those core staple ingredients
00:02:28.28\00:02:30.08
just by fixing your
recipes in the cookbook, yeah.
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Well, let's look at what
we're gonna be fixing today.
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Okay. Quick and easy.
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We're gonna do a Barbecue
Vegetarian Meat Patties.
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Oh, okay.
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And then we're gonna
also do Fishless Patties.
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Oh, fishless.
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Fishless and with
those fishless patties,
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we have a Tartar Sauce.
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Okay. All right.
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And then when we'll finish
on the tartar sauce curries,
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we're gonna do
Oven Baked Potato Chips.
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Totally oven. You
gonna love that one.
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And we're gonna be
doing Vegetarian Meatballs
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and that's gonna be
surrounded in beautiful rice.
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And we're gonna end
with a Strawberry in a Cloud.
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In a cloud?
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In a cloud,
strawberries in a cloud.
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Okay, that maybe a new term
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for some people
strawberry but...
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That's why they
gonna keep on watching.
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So they'll be like in
the skies, some place...
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That's why they
gonna keep on watching.
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Oh, to figure out what
that cloud is all about.
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That's exactly right.
What's the cloud all about.
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Okay, it sounds
good, honey, all right.
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So like I said, you know,
when we look at the recipes
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and think about trying
to make that transition,
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looking at
ingredients and basically
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it would be the same
thing like for instance
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we're gonna change
our, interchange something.
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For the ground
beef, we're gonna be using
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a vegetarian burger mix
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that's actually from
Worthington, all right.
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Okay, so this had the
same mouthfeel texture.
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That's the name
of the game. Okay.
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It got to taste like,
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it's first of
all got to look like.
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Yeah, look like.
It's got taste like.
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Yeah, taste like.
It's got a smell like.
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Smell like. Have the mouthfeels.
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Right.
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And then
they're ready to try it.
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And not overly expensive.
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That's the thing I
like about the most of it.
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And convenient. That's right...
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I mean it fit all
those five or six criterias.
00:04:06.44\00:04:08.81
Yeah. And this is it right here.
00:04:08.84\00:04:10.51
Well, let's go to
that very first one,
00:04:10.55\00:04:12.01
which is actually our Barbecued
Vegetarian Meat Patties.
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Okay, let's do it.
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Okay, barbecue vegetarian
meat, meat balls in parenthesis.
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Yeah, and sometimes people,
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you know, this is
all a bit more spiced up
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because later on we gonna
come back with another recipe
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that almost use
the same ingredients,
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but we're gonna
change it over, okay.
00:04:55.89\00:04:57.56
So for this
recipe, I've already got
00:04:57.59\00:04:59.29
my Worthington ground.
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Now, let's talk
about Worthington now,
00:05:01.60\00:05:03.40
maybe a new
term for some people.
00:05:03.43\00:05:06.07
What is Worthington?
00:05:06.10\00:05:07.44
Okay, you know,
you know, two things,
00:05:07.47\00:05:09.17
number one is that
normally when we're trying to do
00:05:09.20\00:05:11.31
some type of meat
alternative that looks like
00:05:11.34\00:05:13.31
and acts like the real thing.
00:05:13.34\00:05:14.74
That same mouthfeel.
Yeah, you can use TVP.
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That's textured
vegetable protein.
00:05:17.88\00:05:19.21
Textured vegetable protein.
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If I'm doing, if
I'm doing a beef one,
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then I will use
the brown color one.
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All right. Okay.
00:05:23.35\00:05:24.69
Basically the Worthington
vegetarian burger has that,
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as a TVP and
they've mixed it all up
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and is actually in a can.
00:05:31.26\00:05:32.69
Okay, so it comes in a can.
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It comes in a can,
so normally, normally
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you can get it granulars
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and then you add hot water to it
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or you can get
something like let's say,
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on a market they will
have like different ones
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Boca and Morningstar,
all those are out there
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which are like quick
eating, quick fixing things up.
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And so that's the kind
of thing we talk about,
00:05:48.68\00:05:50.15
so this was in the can
and so it's already made up
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and it's about four
cups of that already in here
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that we're putting in
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and now we're gonna begin to add
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in the other new
things to go with that.
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Okay, now this
can be purchased at
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a lot of your
major grocery stores,
00:06:00.26\00:06:02.29
not necessarily
health food store.
00:06:02.32\00:06:03.69
Absolutely.
00:06:03.73\00:06:05.06
But some of your major
grocery stores, all right.
00:06:05.09\00:06:06.43
Yeah, so what you gonna
do, you gonna actually--
00:06:06.46\00:06:07.80
This is a Loma
Linda brand, isn't it?
00:06:07.83\00:06:09.16
It's a Loma Linda brand
but it's actually Worthington,
00:06:09.20\00:06:11.53
this one here, okay.
00:06:11.57\00:06:13.00
So you're going to go ahead
and put in, let's put that all,
00:06:13.03\00:06:14.54
we're gonna put in the
garlic powder and onion powder.
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Okay, all right.
00:06:16.84\00:06:18.17
Just sprinkle in here,
just sprinkle it around for me.
00:06:18.21\00:06:19.54
All right. Okay.
00:06:19.57\00:06:20.98
And, you know, I'm
using also now you see,
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if you see it, you'll see
the texture is already nice
00:06:23.71\00:06:26.41
and it's kind of
got moisture to it.
00:06:26.45\00:06:29.52
Texture of the
ground beef. Yeah.
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And you need to have that
in order for all the stuff
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to kind of stick together
'cause we're not putting
00:06:32.55\00:06:33.96
any eggs in this recipe.
00:06:33.99\00:06:35.32
All right,
there's no eggs, okay.
00:06:35.36\00:06:36.69
So now we're gonna put
in the oats, instant oats.
00:06:36.73\00:06:38.43
We're using instant
oats as a binder also
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because it helps
to bind it together.
00:06:40.96\00:06:42.76
So when it comes out of the can,
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it looks just like this.
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It looks like this and you're
gonna actually doctor it up,
00:06:45.53\00:06:48.00
quick and fair, we
call it doctor it up.
00:06:48.04\00:06:50.07
Okay, now we're
gonna add the pecan meal,
00:06:50.11\00:06:52.61
because a pecan meal is gonna
give also some more texture
00:06:52.64\00:06:55.88
and mouthfeel to
the burger itself, okay.
00:06:55.91\00:06:58.95
Okay, pecan meal going
in and where can you get,
00:06:58.98\00:07:01.55
you can get this
already made, I mean pecan meal?
00:07:01.58\00:07:04.69
Now this is a very,
very funny one, Curtis,
00:07:04.72\00:07:06.29
because sometimes
people ask me, they say,
00:07:06.32\00:07:07.82
I can't find
pecan meal in my area,
00:07:07.86\00:07:10.16
I don't know what I'm gonna do.
00:07:10.19\00:07:11.53
And I say, well, if
you have a neighborhood
00:07:11.56\00:07:12.89
with a pecan tree.
00:07:12.93\00:07:14.63
Be friends with
them. Be friends with them.
00:07:14.66\00:07:16.83
And then when the time comes,
00:07:16.87\00:07:18.20
get the pecans off
the tree, you know.
00:07:18.23\00:07:20.34
And make sure you
make them a burger as well.
00:07:20.37\00:07:21.70
Yeah, make them
at least one burger.
00:07:21.74\00:07:23.07
But yeah, then
you can do it yourself
00:07:23.10\00:07:24.44
or around a holiday
time, they'll have the pecans
00:07:24.47\00:07:27.11
and almonds and cashews
00:07:27.14\00:07:29.74
all those are actually in
the regular grocery store,
00:07:29.78\00:07:31.91
so all you have to do
with that is just get them
00:07:31.95\00:07:34.22
and put them in a blender.
00:07:34.25\00:07:35.58
Oh, you got pecan meal.
00:07:35.62\00:07:36.95
And then there
you got pecan meal.
00:07:36.99\00:07:38.32
Or you can buy already
milled in a bag or something.
00:07:38.35\00:07:40.46
They have it out
there, they have it out there,
00:07:40.49\00:07:41.92
it's out there too.
00:07:41.96\00:07:43.29
Yeah, they do have
the pecan meal now done.
00:07:43.32\00:07:44.69
They used to not have it
but that also as it can get
00:07:44.73\00:07:47.40
kind of expensive also as
well, so it just depends on
00:07:47.43\00:07:49.96
what your purse can handle.
00:07:50.00\00:07:51.67
Just put in now the
actual, vital wheat gluten.
00:07:51.70\00:07:54.50
Let's go ahead and put that in.
00:07:54.54\00:07:55.87
Now again this may be something
new for some other individuals,
00:07:55.90\00:08:00.34
vital wheat gluten.
00:08:00.38\00:08:01.71
And this should be
purchased again at a regular
00:08:01.74\00:08:04.05
health food store
or a regular store.
00:08:04.08\00:08:06.48
Regular grocery store.
00:08:06.51\00:08:07.85
Yeah, vital wheat
gluten, all right.
00:08:07.88\00:08:09.88
We use that for
couple of things.
00:08:09.92\00:08:11.45
But once again, it's
being used in this recipe
00:08:11.49\00:08:13.29
for a binder to help
bind it together, all right.
00:08:13.32\00:08:16.49
And then of course, what recipe
is not gonna be a good recipe
00:08:16.52\00:08:20.53
without chopped onions in it,
00:08:20.56\00:08:22.06
so let's go ahead and
put the chopped onions in.
00:08:22.10\00:08:23.77
Okay, chopped onions.
00:08:23.80\00:08:25.13
Chopped onions and
we gonna mix it up.
00:08:25.17\00:08:27.57
Gonna get all the goodies.
And can I do it with my finger?
00:08:27.60\00:08:28.94
No. Oh, I guess not.
00:08:28.97\00:08:30.71
I know, you're
just gonna try do that
00:08:30.74\00:08:32.07
that's why I said,
let me get my fork ready.
00:08:32.11\00:08:33.44
I was almost there.
00:08:33.48\00:08:34.81
Oh, couple more. Yeah.
00:08:34.84\00:08:36.61
all the goodies,
00:08:36.64\00:08:37.98
all the
goodies, all the goodies.
00:08:38.01\00:08:39.35
And lastly and we gonna put
in the beef style seasoning,
00:08:39.38\00:08:42.82
let me just move
this around a little bit.
00:08:42.85\00:08:44.19
Now, this is McKay's
beef style seasoning,
00:08:44.22\00:08:46.49
so it doesn't have any beef
products at all, it's McKay's.
00:08:46.52\00:08:51.13
No beef, no beef. Okay.
00:08:51.16\00:08:52.49
Okay.
00:08:52.53\00:08:53.86
So now they have also
chicken style seasoning as well.
00:08:53.90\00:08:56.13
Yeah, if I'm doing the
one's I'm actually using,
00:08:56.16\00:08:57.83
when I'm using something that's
00:08:57.87\00:08:59.63
just more of like
chicken if I'm doing tofu
00:08:59.67\00:09:01.47
or if I'm doing the other
TVP, textured soy protein.
00:09:01.50\00:09:04.77
This will add a color.
00:09:04.81\00:09:06.14
Then I would
change the color, yeah.
00:09:06.17\00:09:07.51
Okay, so this
MacKay's beef style seasoning,
00:09:07.54\00:09:09.54
again at any
regular grocery store?
00:09:09.58\00:09:11.95
Yeah, believe it or not,
00:09:11.98\00:09:13.31
it's in your regular stores now.
00:09:13.35\00:09:14.68
You go to sprinkle that all in.
00:09:14.72\00:09:16.05
Okay. Okay.
00:09:16.08\00:09:17.42
And what does this do
to the recipe, I mean...?
00:09:17.45\00:09:20.36
It's a flavor, Just a flavor.
00:09:20.39\00:09:22.12
It helps to give
that beef flavor, okay.
00:09:22.16\00:09:25.26
So it's the beef flavor
and I like that McKay's--
00:09:25.29\00:09:27.60
And no animal
products, even though the word
00:09:27.63\00:09:29.83
beef is in there
but there's no animal--
00:09:29.86\00:09:32.03
And the thing is so amazing
about these set of recipes
00:09:32.07\00:09:34.47
I'm doing is no
milk, no eggs, no cheese.
00:09:34.50\00:09:37.57
It's actually--
Cholesterol free.
00:09:37.61\00:09:39.74
It's actually, shh,
it's actually vegan but--
00:09:39.77\00:09:42.64
Oh, you said the V word.
00:09:42.68\00:09:44.01
We actually got those
people trying to move over.
00:09:44.05\00:09:45.65
So don't tell them right
now we're fixing the food.
00:09:45.68\00:09:47.82
And they won't know--
00:09:47.85\00:09:49.18
They know now but those who
are not watching it don't know.
00:09:49.22\00:09:51.09
Those who are not watching it,
we are gonna keep this secret.
00:09:51.12\00:09:53.05
Right, just keep the secret.
They will keep that secret.
00:09:53.09\00:09:54.42
Just don't use the V word.
00:09:54.46\00:09:55.82
Okay, you can continue
steering up, I'm gonna...
00:09:55.86\00:10:00.46
I'm gonna turn this on
and get it ready to go.
00:10:00.50\00:10:03.33
Okay.
00:10:03.37\00:10:04.70
And the canola
oil, bit of oil, canola,
00:10:04.73\00:10:07.00
you can also use olive oil.
00:10:07.04\00:10:08.37
I gonna ahead and put that in.
00:10:08.40\00:10:10.21
So olive, canola
doesn't really matter
00:10:10.24\00:10:12.14
I mean one's preference
00:10:12.17\00:10:13.51
or I know I'll have
a distinct flavor so.
00:10:13.54\00:10:15.54
It just depends on your
preference as to what you want,
00:10:15.58\00:10:17.71
you know, but you can use
00:10:17.75\00:10:19.08
either one of
these in there, okay.
00:10:19.11\00:10:20.75
I'll spread that
around a little bit
00:10:20.78\00:10:22.42
to get it nice and hot.
00:10:22.45\00:10:25.29
Okay, this really has
the texture of ground beef,
00:10:25.32\00:10:28.06
I mean you look at it and...
00:10:28.09\00:10:29.79
And you know
sometimes people ask me,
00:10:29.82\00:10:31.16
can you make
this into a meat loaf
00:10:31.19\00:10:32.53
and the answer is yes, you can.
00:10:32.56\00:10:33.90
You can do a
meat loaf out of it.
00:10:33.93\00:10:35.26
Anything you do with
ground beef, you can use this.
00:10:35.30\00:10:36.63
There you go, there you go.
00:10:36.67\00:10:38.00
And bean, it comes in a
can, they're ready to go.
00:10:38.03\00:10:39.37
Now here comes a
part that I know that,
00:10:39.40\00:10:41.47
I just, I actually
do this, I shake it
00:10:41.50\00:10:43.27
because I'm gonna
actually make these meat balls
00:10:43.30\00:10:44.77
with my hands, okay.
00:10:44.81\00:10:46.78
So I'm gonna spray a
little bit on my hand.
00:10:46.81\00:10:48.94
You gonna put the meat
ball on your hand and...
00:10:48.98\00:10:52.95
Okay, and then I'm just gonna...
00:10:52.98\00:10:55.58
That's a cookie-- What is that?
00:10:55.62\00:11:00.52
It's a-- it's a--
00:11:00.56\00:11:03.32
Ice cream scoop. It was.
00:11:03.36\00:11:05.33
That's a nice size one. Yeah.
00:11:05.36\00:11:06.70
We are gonna
make these meatballs.
00:11:06.73\00:11:08.06
See how nice and even that is.
00:11:08.10\00:11:09.56
These are gonna sit on in there.
00:11:09.60\00:11:10.93
Okay, now, Curtis--
00:11:10.97\00:11:12.67
You know, I know
you are gonna ask me
00:11:12.70\00:11:14.04
but see, my
hands are not sprayed
00:11:14.07\00:11:15.70
so your's already sprayed.
00:11:15.74\00:11:18.17
Now you have to have at
least one person on the show
00:11:18.21\00:11:20.58
does not have to
spray his hands, so--
00:11:20.61\00:11:23.51
Well, you know, I
know one time we did a show
00:11:23.55\00:11:25.75
and when you got
to doing you said,
00:11:25.78\00:11:27.32
"That was kind of
really gookie on my hands.
00:11:27.35\00:11:30.32
That's why I got
that cloth right there.
00:11:30.35\00:11:31.79
Yeah. You know, what I'm saying.
00:11:31.82\00:11:33.22
Since you have
already sprayed your hands.
00:11:33.25\00:11:34.59
So we are just gonna do about,
00:11:34.62\00:11:35.96
we will do about four
of these in here, okay.
00:11:35.99\00:11:37.33
Oh, okay. We do about four.
00:11:37.36\00:11:38.69
And then makes
it nice and round.
00:11:38.73\00:11:40.80
So now this will be
meatballs like in spaghetti?
00:11:40.83\00:11:43.37
No, no, these are
actually gonna be burgers.
00:11:43.40\00:11:46.90
These are like patties that you
are gonna put on a burger bun.
00:11:46.94\00:11:49.80
Okay, well, yeah, I mean
you can make them smaller.
00:11:49.84\00:11:51.87
You can choose.
You can. You can.
00:11:51.91\00:11:53.24
I've got another
recipe I'm gonna be doing
00:11:53.27\00:11:54.61
to make meatballs and
it's gonna be almost as,
00:11:54.64\00:11:56.41
almost same but I'm gonna
change up a little bit, okay.
00:11:56.44\00:11:59.01
Will you be
using the Worthington
00:11:59.05\00:12:01.18
and kind of same product?
00:12:01.22\00:12:02.68
Yep. Yep. Yep. Oh, okay.
00:12:02.72\00:12:04.09
Okay, So now you get
a chance to see that.
00:12:04.12\00:12:06.12
You are gonna make sure...
00:12:06.15\00:12:07.49
I could flatten them
out little bit there.
00:12:07.52\00:12:09.22
Now you can make
these as big as you want
00:12:09.26\00:12:12.53
or you can make them smaller.
00:12:12.56\00:12:14.16
If you're gonna
put on a hamburger bun,
00:12:14.20\00:12:15.53
you want to make sure that
you actually make them bigger
00:12:15.56\00:12:18.83
so it can fit the size of a bun.
00:12:18.87\00:12:20.20
Yeah. You know, what I'm saying?
00:12:20.24\00:12:21.57
Fit the size of a bun.
00:12:21.60\00:12:22.94
So they are
gonna get their selves
00:12:22.97\00:12:24.31
together there, Curtis, and...
00:12:24.34\00:12:25.67
Now, so it takes
until they are brown or?
00:12:25.71\00:12:27.41
They brown on both sides.
00:12:27.44\00:12:29.01
And on this particular
recipe when I get done with it,
00:12:29.04\00:12:31.28
because
depending on the thickness
00:12:31.31\00:12:32.65
of your burger itself,
00:12:32.68\00:12:34.02
then you actually
gonna put in the oven
00:12:34.05\00:12:35.78
and then you want
to put in the oven
00:12:35.82\00:12:37.15
and let it just at 375
degrees for about 15 minutes.
00:12:37.19\00:12:40.86
Let's look at the inside done.
00:12:40.89\00:12:42.36
Oh, the inside, oh,
okay. The inside done, okay.
00:12:42.39\00:12:44.63
Let's just see
what's going on here.
00:12:44.66\00:12:45.99
Okay.
00:12:46.03\00:12:47.36
See, this is turning
brown and you want to make sure
00:12:47.40\00:12:48.73
it looks just like a burger.
00:12:48.76\00:12:50.13
Yes. Okay.
00:12:50.17\00:12:53.54
No one really
know the difference,
00:12:53.57\00:12:55.00
I mean, just looking at
this at face value right now.
00:12:55.04\00:12:59.27
I mean, and it has the flavor,
the mouthfeel, the texture.
00:12:59.31\00:13:04.51
Texture.
00:13:04.55\00:13:05.88
And bean in the
can is very convenient.
00:13:05.91\00:13:07.62
Yeah, can is convenient.
00:13:07.65\00:13:09.42
Carry it
anywhere you want to go.
00:13:09.45\00:13:10.79
That's right. Okay.
00:13:10.82\00:13:12.15
I know a lot of time
when people ask me to do...
00:13:12.19\00:13:14.09
I'm coming to someone's house
and they will say things like
00:13:14.12\00:13:17.46
"We are inviting you to dinner
but could you bring something?"
00:13:17.49\00:13:22.53
So I don't like to
tell everybody I cook
00:13:22.56\00:13:24.00
but somehow they
happen to know that
00:13:24.03\00:13:25.37
and they always say "Well,
could you bring something?"
00:13:25.40\00:13:26.74
Then they would name a thing
00:13:26.77\00:13:28.10
they actually
typically like to have.
00:13:28.14\00:13:29.47
Yeah.
00:13:29.50\00:13:30.84
If you have the canned item,
you could just take it there
00:13:30.87\00:13:32.21
and throw your stuff
together, make your patties up,
00:13:32.24\00:13:33.61
you know, and, you know.
00:13:33.64\00:13:35.14
So what's gonna happen
at the end of this program,
00:13:35.18\00:13:36.95
you will get a
chance to see this
00:13:36.98\00:13:38.31
because once it's done,
it's gonna go in the oven
00:13:38.35\00:13:39.81
375 degrees for 15 minutes
and then after it's done,
00:13:39.85\00:13:43.52
I just take my barbeque sauce
or your favorite barbeque sauce
00:13:43.55\00:13:46.62
and you brush it
on top of your burger
00:13:46.65\00:13:48.96
and there you go.
00:13:48.99\00:13:50.33
You got barbeque
vegetarian patties
00:13:50.36\00:13:53.36
and it goes in there.
00:13:53.40\00:13:54.73
Now whole wheat buns,
some lettuce, tomatoes or--
00:13:54.76\00:13:56.16
Whole wheat bun,
lettuce, tomatoes.
00:13:56.20\00:13:58.20
Little bit of-- Red onions.
00:13:58.23\00:14:00.44
Mayonnaise and what have you.
00:14:00.47\00:14:02.40
Now we gonna have that at
the end of the program or?
00:14:02.44\00:14:04.91
We might have that
at the end of program
00:14:04.94\00:14:06.27
because, you know, people
keep on calling telling me
00:14:06.31\00:14:07.78
"They don't know why you
don't get my food on the show
00:14:07.81\00:14:09.44
and I don't know
what's that all about."
00:14:09.48\00:14:11.85
But what we are
gonna do is we are gonna
00:14:11.88\00:14:13.21
actually go to very next recipe
00:14:13.25\00:14:14.58
because if you thought
this one was something,
00:14:14.62\00:14:15.95
wait till you see
that fishless tuna.
00:14:15.98\00:14:18.62
Now for those Fishless Patties,
this is what we are gonna need.
00:14:18.65\00:14:21.59
Okay.
00:15:02.03\00:15:03.37
You know, every
time you do fish,
00:15:03.40\00:15:04.73
you just certainly
got to do tartar sauce.
00:15:04.77\00:15:06.10
In that fish you
have to do tartar sauce.
00:15:06.13\00:15:07.47
Now you
mentioned a word Loma-Linda
00:15:07.50\00:15:09.57
that's a brand may be people
are not familiar with as well.
00:15:09.60\00:15:12.87
Yeah, but once again, you know--
00:15:12.91\00:15:14.28
It comes in a can?
00:15:14.31\00:15:15.64
Yeah, it comes in a can
and we're still trying to...
00:15:15.68\00:15:17.21
That person who wants
to make that transition--
00:15:17.25\00:15:19.05
Fast and quick.
00:15:19.08\00:15:20.42
Yeah, because sometime
people like on our show
00:15:20.45\00:15:22.22
on "Abundant Living,"
you know, I'll take beans
00:15:22.25\00:15:24.49
and make burgers, okay.
00:15:24.52\00:15:26.15
I use a lot of
stuff from scratch,
00:15:26.19\00:15:27.69
just from the
scratch but, you know,
00:15:27.72\00:15:29.06
we are meeting more and
more people out there that says,
00:15:29.09\00:15:30.43
"You know, I don't have
time for all that, you know."
00:15:30.46\00:15:32.26
And I know you said,
00:15:32.29\00:15:33.63
well, that's lot of
ingredients going into this
00:15:33.66\00:15:35.00
but I don't have
time for all that.
00:15:35.03\00:15:36.63
So we are trying to
make it quicker and easier.
00:15:36.67\00:15:38.77
So once again that tuna is new--
00:15:38.80\00:15:40.24
It's all ready to go?
Fishless tuna by Loma-Linda.
00:15:40.27\00:15:42.60
Okay, and of course, my seaweed.
00:15:42.64\00:15:45.41
We got to make this taste
like fish, smell like fish,
00:15:45.44\00:15:49.54
look fish, act like
fish but it is not fish.
00:15:49.58\00:15:52.85
Okay. Okay.
00:15:52.88\00:15:54.22
So Loma-Linda serves as a
base. That's the base, okay.
00:15:54.25\00:15:55.82
And you get also in
your regular grocery stores?
00:15:55.85\00:15:58.72
In your regular
grocery stores is there as well
00:15:58.75\00:16:00.69
and so is the seaweed.
00:16:00.72\00:16:02.06
Seaweed. All right.
00:16:02.09\00:16:03.43
So we are gonna
open this up, Curtis,
00:16:03.46\00:16:04.79
because the first
thing we are gonna do
00:16:04.83\00:16:06.16
is we are gonna
actually take the seaweed
00:16:06.19\00:16:07.53
and they can see how that looks.
00:16:07.56\00:16:08.90
It's just really, thin,
thin, thin flakes, okay.
00:16:08.93\00:16:13.27
And we're just gonna
put all those in there.
00:16:13.30\00:16:14.97
Just put them
in. Okay. All right.
00:16:15.00\00:16:16.44
Oh, boy, these are
thin. Aren't they very thin?
00:16:16.47\00:16:18.67
Paper thin. Yeah.
00:16:18.71\00:16:20.04
They use this
also to make sushi.
00:16:20.08\00:16:22.71
That's like vegetable sushi.
00:16:22.74\00:16:25.91
Oh, vegetable, oh, yeah.
00:16:25.95\00:16:29.12
Okay. Is
everything in there, honey?
00:16:29.15\00:16:30.89
Yeah, it is. Yeah.
00:16:30.92\00:16:32.25
Okay. And we are gonna pulse.
00:16:32.29\00:16:33.62
Do a pulse on that 'cause we're
gonna actually break that up.
00:16:33.66\00:16:36.36
Pulse it now. There you go.
00:16:36.39\00:16:40.60
Keep on. Keep on.
00:16:40.63\00:16:42.40
It's doing it, we do not.
00:16:42.43\00:16:49.37
All righty. Let's check that.
00:16:49.40\00:16:51.24
Just move this around because--
00:16:51.27\00:16:52.61
I mean, they're hard.
No, it has a oil base to it.
00:16:52.64\00:16:54.71
Okay. It has a oil base.
00:16:54.74\00:16:56.14
Okay, so hold on. So
little bit more pulse it.
00:16:56.18\00:16:57.95
Now go ahead, put the lid on.
00:16:57.98\00:16:59.35
Okay. Stir around.
00:16:59.38\00:17:03.89
Oh, okay.
00:17:03.92\00:17:06.25
Kind of like, don't
stop now. There you go.
00:17:06.29\00:17:09.19
Oh. Okay.
00:17:09.22\00:17:10.56
You do lot
better than I do, honey.
00:17:10.59\00:17:11.93
Good, you are gonna
actually take that bait
00:17:11.96\00:17:13.29
and put it in here.
00:17:13.33\00:17:14.66
Okay. For me. Okay.
00:17:14.70\00:17:20.20
You gonna use that
spatula, just go ahead
00:17:20.24\00:17:21.80
and get all the
goodies out of there.
00:17:21.84\00:17:24.07
Okay. And those are...
00:17:24.11\00:17:26.84
I member time when
you couldn't even find
00:17:26.88\00:17:28.24
these on the market
but they're out there now
00:17:28.28\00:17:29.74
because a lot of
people are doing the vegetable
00:17:29.78\00:17:31.75
or they are doing
the sushi in that.
00:17:31.78\00:17:33.72
Is this at a particular
section in the grocery store,
00:17:33.75\00:17:38.52
this seaweed?
00:17:38.55\00:17:39.89
I mean, what section
would it normally be in?
00:17:39.92\00:17:41.89
Where they actually have
the fish believe it or not
00:17:41.92\00:17:43.96
is where you would
see it somewhere in there
00:17:43.99\00:17:45.63
and sometime also
some of the stores
00:17:45.66\00:17:47.06
where you have
the flours and stuff,
00:17:47.10\00:17:48.43
you will see it there as well.
00:17:48.46\00:17:49.83
It's very, very popular.
00:17:49.86\00:17:51.20
Is nice set of
fragrance? Oh, yeah.
00:17:51.23\00:17:52.60
You can smell that fragrance,
smell just like a fish.
00:17:52.63\00:17:53.97
How about the
camera crew smell that?
00:17:54.00\00:17:55.50
Okay, go ahead and put your...
00:17:55.54\00:17:57.21
The same ones
we will dump it in.
00:17:57.24\00:17:59.11
That's the fishless tuna. Okay.
00:17:59.14\00:18:01.34
Now you are gonna
drain the juice from the--
00:18:01.38\00:18:03.88
You could drain
the juice from...
00:18:03.91\00:18:05.31
You already drain it
before we brought in here.
00:18:05.35\00:18:06.85
I mean, just let people
know that's all been drained.
00:18:06.88\00:18:10.09
And try to get
around the edges, baby.
00:18:10.12\00:18:12.52
Yes, baby.
00:18:12.55\00:18:13.99
Okay. Okay.
00:18:14.02\00:18:15.36
Now for this one also,
you're gonna do the same thing
00:18:15.39\00:18:17.76
but now we are not
gonna pulse for long time
00:18:17.79\00:18:19.63
because I'm just
trying to make it
00:18:19.66\00:18:21.00
a little bit more crumbliest,
00:18:21.03\00:18:22.36
the pieces are too
big to make it into tuna.
00:18:22.40\00:18:23.73
Do a couple. Okay,
let me just check it.
00:18:23.77\00:18:28.10
That's it. Oh, that's it?
00:18:28.14\00:18:29.47
Yep. That's gonna go in there.
00:18:29.50\00:18:31.84
And you got your
spatula. You can hand that...
00:18:31.87\00:18:35.94
Okay, let's get all off.
00:18:35.98\00:18:39.45
Okay. Okay.
00:18:39.48\00:18:42.65
All right, here
you go. And let's go.
00:18:42.68\00:18:45.82
Now this is one, one
can. Two 10 ounce cans.
00:18:45.85\00:18:48.96
Oh, two ten--
00:18:48.99\00:18:50.33
Yeah, just read
the instructions.
00:18:50.36\00:18:54.20
Or just suppose
to be in the tuna.
00:18:54.23\00:18:57.27
Whatever the
instruction says you'll do that.
00:18:57.30\00:18:59.80
Yeah, forget what I just said.
00:18:59.83\00:19:01.87
Okay. Okay.
00:19:01.90\00:19:03.24
So this goes in
here. That will go in.
00:19:03.27\00:19:05.27
Okay, it's very, very simple.
00:19:05.31\00:19:06.78
Very, very easy
once again to make.
00:19:06.81\00:19:10.91
I'll get my spoon
ready there. It smells good.
00:19:10.95\00:19:14.62
It had... Yeah, it
has the fish smell.
00:19:14.65\00:19:16.58
It's got to go, it's got to
get that fish smell in there.
00:19:16.62\00:19:18.65
Okay, and then don't pop.
00:19:18.69\00:19:20.96
Yeah. It goes here.
00:19:20.99\00:19:22.76
Never pop, they're kind of rule.
00:19:22.79\00:19:27.46
Okay. Let me just
gonna mix this up.
00:19:27.50\00:19:30.00
Okay, we're gonna mix this up.
00:19:30.03\00:19:34.24
Okay. Okay.
00:19:34.27\00:19:35.80
So that's got
that... Smell it now.
00:19:35.84\00:19:37.97
Yeah, you smell
the fish smell already.
00:19:38.01\00:19:39.87
We haven't even put
the other stuff in there.
00:19:39.91\00:19:41.68
Because the other thing
that really makes things taste
00:19:41.71\00:19:43.68
and smell like
fish is kelp powder.
00:19:43.71\00:19:46.38
Right there we
have the kelp powder.
00:19:46.41\00:19:47.75
Go ahead and put
the kelp in for me.
00:19:47.78\00:19:49.12
Okay, this is the
kelp here. That's the kelp.
00:19:49.15\00:19:50.59
Okay. Okay.
00:19:50.62\00:19:53.22
Now kelp is also
gonna help to make it
00:19:53.25\00:19:54.69
more of a fishy
flavor and smell also.
00:19:54.72\00:19:58.29
And then we are
gonna put in the turmeric.
00:19:58.33\00:20:00.06
Okay.
00:20:00.10\00:20:01.43
And these are just seasonings
that go in to make this
00:20:01.46\00:20:02.80
a really nice tasting
fish patty, all right.
00:20:02.83\00:20:06.03
I guess people are
wondering why a imitation fish.
00:20:06.07\00:20:11.31
You know, believe it or not...
00:20:11.34\00:20:12.67
I mean, what's the purpose?
00:20:12.71\00:20:14.04
When we are doing our
programs, we've got three,
00:20:14.08\00:20:17.68
well, do we have two
different fish patties
00:20:17.71\00:20:19.65
that we make, okay.
00:20:19.68\00:20:21.02
One I'll do with
our yellow split pea
00:20:21.05\00:20:22.98
and then I do another one
it's actually a newer one,
00:20:23.02\00:20:25.69
I'm doing with a soy product.
00:20:25.72\00:20:28.92
And then, you know,
00:20:28.96\00:20:30.33
and so I'm always
trying to increase, increase
00:20:30.36\00:20:32.53
because people think once again,
00:20:32.56\00:20:34.50
if they are moving
into vegetarianism,
00:20:34.53\00:20:36.06
they will say things like,
00:20:36.10\00:20:37.73
"Well, I really
want to go vegan,
00:20:37.77\00:20:39.20
I really want to go vegetarian.
00:20:39.23\00:20:40.90
I'm still trying
to do the fish thing."
00:20:40.94\00:20:43.00
And, you know, we know
00:20:43.04\00:20:44.37
there's lot of
issues with the fish.
00:20:44.41\00:20:45.74
It's a lot of issues.
00:20:45.77\00:20:47.11
Well, yeah, you got the
mercury, you got the PCB,
00:20:47.14\00:20:48.51
you got the dioxins
and, you know, contaminations
00:20:48.54\00:20:51.51
and so you have all of that too.
00:20:51.55\00:20:53.31
You got the fish forms
with this contaminations
00:20:53.35\00:20:56.25
or fecal matter,
all that kind of stuff.
00:20:56.28\00:20:57.75
So a lot of people
don't want to get that,
00:20:57.79\00:20:59.95
but still want
Omega-3 fatty acids.
00:20:59.99\00:21:01.72
But again this is a good
substitute for that as well.
00:21:01.76\00:21:04.59
And that's a thing,
both of the other two fishes
00:21:04.63\00:21:06.90
that I've actually done,
people have had a fit about it.
00:21:06.93\00:21:09.66
They like both of them.
00:21:09.70\00:21:11.03
And of course now
we're constantly...
00:21:11.07\00:21:12.83
I'm always changing,
00:21:12.87\00:21:14.20
I'm always seeing
what's new out there.
00:21:14.24\00:21:15.57
What's going on out there,
and how can we make it work?
00:21:15.60\00:21:18.07
How can it still
taste the same way?
00:21:18.11\00:21:19.44
How can it look the same way?
00:21:19.47\00:21:20.81
And so that if the
people who are eating it
00:21:20.84\00:21:23.11
are satisfied, all right.
00:21:23.14\00:21:24.88
And so there's no, no
pesticides, nothing in this.
00:21:24.91\00:21:27.48
No chemicals,
no mercury, no PCB.
00:21:27.52\00:21:29.78
There you go.
Now let's put in now.
00:21:29.82\00:21:31.15
Okay. Now we got the thyme.
00:21:31.19\00:21:32.52
All right. It's going in.
00:21:32.55\00:21:34.06
Now we got the
onion and garlic powder.
00:21:34.09\00:21:35.82
Add this two.
00:21:35.86\00:21:38.96
Okay.
00:21:38.99\00:21:40.33
You use a lot of your
onion and garlic powder
00:21:40.36\00:21:41.83
in all of your recipes.
00:21:41.86\00:21:43.20
In a lot of my recipes.
00:21:43.23\00:21:44.57
It helps to
bring the flavor out.
00:21:44.60\00:21:45.93
Now here we go again.
00:21:45.97\00:21:47.30
If you notice that if
you look at this recipe,
00:21:47.34\00:21:49.70
if you look at right
now what we are doing
00:21:49.74\00:21:51.21
is kind of crumbly.
00:21:51.24\00:21:52.81
It's not gonna stay together,
00:21:52.84\00:21:54.18
but I'll try to
make this into a patty.
00:21:54.21\00:21:55.54
So you know and we are
not gonna be using any eggs.
00:21:55.58\00:21:57.98
So that's why
vital gluten once again?
00:21:58.01\00:21:59.51
Oh, to keep it as a
binder. That's right.
00:21:59.55\00:22:01.55
Let me... before you do,
just put the parsley into it.
00:22:01.58\00:22:03.55
Okay. You got the parsley in.
00:22:03.59\00:22:05.25
Okay.
00:22:05.29\00:22:06.62
Okay, parsley helps
out with that as well.
00:22:06.65\00:22:07.99
You could do fresh
parsley or you can do parsley
00:22:08.02\00:22:11.29
that's actually
already flaked up, okay.
00:22:11.33\00:22:13.76
Now fresh you will use
more, is that the rule or thumb.
00:22:13.80\00:22:16.16
If you use fresh,
you are gonna use more.
00:22:16.43\00:22:17.77
Okay. Yeah.
00:22:17.80\00:22:19.13
And if you use one
is already either flake
00:22:19.17\00:22:20.74
or granular, you are
gonna use less, all right.
00:22:20.77\00:22:22.87
Now we are gonna
put that vital gluten in
00:22:22.90\00:22:25.07
because that's gonna give
us a substance we need to have.
00:22:25.11\00:22:26.98
You are ready now?
Yes, just pull over here.
00:22:27.01\00:22:28.44
And let's turn on the heat.
00:22:28.48\00:22:30.58
Hold on one minute. Hold on.
00:22:30.61\00:22:31.95
All of it. No,
let me just do this.
00:22:31.98\00:22:33.38
Okay.
00:22:33.42\00:22:35.22
It's gonna get all
mixed in there, okay.
00:22:35.25\00:22:38.52
Okay, go ahead and
put some more in for me.
00:22:38.55\00:22:40.66
All of it.
00:22:40.69\00:22:42.12
Okay. Okay.
00:22:42.16\00:22:43.79
There you go. All right.
00:22:43.83\00:22:45.33
So we're gonna mix it in.
00:22:45.36\00:22:46.70
You're gonna pass
it, so you can turn that.
00:22:46.73\00:22:48.06
You can do that? I
will turn the heat on here.
00:22:48.10\00:22:49.50
Okay. Ready to go.
00:22:49.53\00:22:50.87
And I'm gonna be
using some olive oil.
00:22:56.14\00:22:59.57
Okay, olive oil for
this one. Olive oil.
00:22:59.61\00:23:03.48
It's very strong flavor
00:23:03.51\00:23:06.11
when you talk about
the actual fish itself.
00:23:06.15\00:23:09.65
So some time you use
olive oil in cooking,
00:23:09.68\00:23:11.99
depending on.
00:23:12.02\00:23:13.36
This is a cold
pressed olive oil.
00:23:13.39\00:23:14.72
Depending on your olive
oil, it can be too strong
00:23:14.76\00:23:16.96
and it will take over it.
00:23:16.99\00:23:18.33
On this one here, we're
actually gonna be using it
00:23:18.36\00:23:20.36
but the fish is the one
stronger than olive oil.
00:23:20.40\00:23:22.83
Oh, okay. Okay. Okay.
00:23:22.86\00:23:24.33
All right, now here's
another one of those things
00:23:24.37\00:23:25.77
I'm gonna do and I
didn't have my spray can here,
00:23:25.80\00:23:27.74
so I'm gonna put a little bit...
00:23:27.77\00:23:29.10
Oh, you have enough there.
00:23:29.14\00:23:30.64
You can put a
little bit in the hand,
00:23:30.67\00:23:32.41
a little bit in my hand.
00:23:32.44\00:23:33.78
That's suppose being your skill.
00:23:33.81\00:23:36.51
Okay. And...
00:23:36.54\00:23:38.95
Okay, I think
it's all mixed up here.
00:23:38.98\00:23:40.32
All right.
00:23:40.35\00:23:41.68
Then we're gonna use a
scoop and I'm gonna go ahead
00:23:41.72\00:23:43.05
and use this right here.
00:23:43.08\00:23:44.42
Let's use the spatula right here
00:23:44.45\00:23:45.79
and get the rest of it out.
00:23:45.82\00:23:47.16
Okay.
00:23:47.19\00:23:48.52
Matter of fact, I
can go ahead and use that
00:23:48.56\00:23:49.89
because you are gonna
take and use a half...
00:23:49.92\00:23:51.26
Would you want to use that?
00:23:51.29\00:23:52.63
I'm just gonna scoop it up.
00:23:52.66\00:23:54.20
And so now you make
a patty with your hand.
00:23:54.23\00:23:55.80
Now I'm making patties.
00:23:55.83\00:23:57.37
Okay.
00:23:57.40\00:23:58.73
In show you
don't want to do this?
00:23:58.77\00:24:00.34
No, you are doing just fine.
00:24:00.37\00:24:01.70
Okay, now I tell you what...
00:24:01.74\00:24:03.07
Yeah, I'm still in
the learning stage.
00:24:03.10\00:24:04.44
You are right.
00:24:04.47\00:24:05.81
Now what you see is the gluten
00:24:05.84\00:24:07.18
is actually helping
to get this texture.
00:24:07.21\00:24:08.54
Oh, to keep it together. Okay.
00:24:08.58\00:24:09.91
And now we are gonna
make it into an actual patty.
00:24:09.94\00:24:11.28
And, Curtis,
sometime what I'll do
00:24:11.31\00:24:13.45
but I know we are on TV
00:24:13.48\00:24:14.85
but sometime what I'll do
is I'll make all my patties up
00:24:14.88\00:24:16.55
at one time.
00:24:16.58\00:24:17.92
I make them all of that at once.
00:24:17.95\00:24:19.29
So when they go
into the skillet,
00:24:19.32\00:24:20.66
they are all
going at the same time
00:24:20.69\00:24:22.02
and you won't get
a different texture.
00:24:22.06\00:24:23.39
Oh, I see.
00:24:23.43\00:24:24.76
They all cook
evenly at the same.
00:24:24.79\00:24:26.36
There you go.
There you go. Okay.
00:24:26.39\00:24:27.73
So I'm gonna just go
ahead and lay them in here,
00:24:27.76\00:24:29.10
because of the show
we are gonna lay them in.
00:24:29.13\00:24:30.47
And what I want you to
do while I'm doing this
00:24:30.50\00:24:32.37
is I want you to
make the tartar sauce.
00:24:32.40\00:24:34.00
Oh, yeah. Okay?
00:24:34.04\00:24:35.37
Do I need this too?
00:24:35.40\00:24:36.74
That's finished.
00:24:36.77\00:24:38.11
We finished
with that completely.
00:24:38.14\00:24:39.47
Okay. All right.
00:24:39.51\00:24:40.84
So we are gonna go ahead
and make the tartar sauce
00:24:40.88\00:24:42.21
it goes with that.
00:24:42.24\00:24:44.51
And of course,
the longer it sits,
00:24:44.55\00:24:46.48
the more it actually
sticks the patties together.
00:24:46.51\00:24:49.62
Remember we are
not using any eggs.
00:24:49.65\00:24:51.95
No eggs.
00:24:51.99\00:24:53.32
Okay.
00:24:58.33\00:24:59.66
And you see it's a
simple recipe right there
00:24:59.69\00:25:01.46
that you are doing.
00:25:01.50\00:25:05.07
Okay.
00:25:05.10\00:25:06.70
And we got that
vegenaise or soy mayonnaise.
00:25:06.74\00:25:10.74
They got all different
combinations out there now
00:25:10.77\00:25:12.71
because lot of
people have tried to move
00:25:12.74\00:25:14.28
to a mayonnaise
that is more soy based
00:25:14.31\00:25:17.91
or does not have the vinegar
and other stuff in it as well.
00:25:17.95\00:25:20.65
Okay, so... Okay, now...
00:25:20.68\00:25:22.02
That's vegenaise.
00:25:22.05\00:25:23.39
Vegenaise is already...
Now this is a soy type.
00:25:23.42\00:25:24.99
On the market, yeah.
00:25:25.02\00:25:26.35
Mayonnaise, vegenaise
00:25:26.39\00:25:28.26
and some I'm gonna put
in which is lemon juice.
00:25:28.29\00:25:30.83
That's lime. Or lime.
00:25:30.86\00:25:32.59
I'm just not
following instructions, honey.
00:25:32.63\00:25:34.10
Just need to read, okay.
00:25:34.13\00:25:35.76
And this is?
00:25:35.80\00:25:37.13
Honey. Honey, okay.
00:25:37.17\00:25:40.60
And, well, I want
to use that, do I?
00:25:40.64\00:25:43.34
No, no, no, you don't.
00:25:43.37\00:25:44.71
You're gonna cross,
cross me and there is a...
00:25:44.74\00:25:48.34
I'll tell you what?
00:25:48.38\00:25:49.71
Let me just get that
spoon all right there, okay.
00:25:49.74\00:25:54.98
Okay, you know,
you are funny right?
00:25:55.02\00:25:56.35
You know you are funny.
00:25:56.38\00:25:57.72
You know you are
funny. Yeah, okay.
00:25:57.75\00:25:59.09
By the way I already
oiled that so that that honey
00:25:59.12\00:26:00.99
will come out of there.
00:26:01.02\00:26:02.36
Yeah, you still have a
little bit left in here.
00:26:02.39\00:26:04.03
Okay.
00:26:04.06\00:26:05.39
Okay.
00:26:05.43\00:26:06.76
All right, and
then it's time to whisk.
00:26:06.80\00:26:10.43
I'm gonna do one more.
I'm gonna do one more patty.
00:26:10.47\00:26:12.40
Now whisk this? Yep.
00:26:12.43\00:26:14.70
Whisk it.
00:26:14.74\00:26:16.07
Okay, how I do, we'll see.
00:26:16.10\00:26:17.44
You got it.
00:26:17.47\00:26:18.81
You go there, you
would go just stir it, yeah.
00:26:18.84\00:26:21.54
We will make it all mix it.
00:26:21.58\00:26:23.75
Oh, this is it. This is easy.
00:26:23.78\00:26:25.11
That's what I was saying.
00:26:25.15\00:26:26.48
It's got lime, you
could smell the lime in there.
00:26:26.51\00:26:27.85
Yeah.
00:26:27.88\00:26:29.22
Yeah.
00:26:29.25\00:26:30.59
Some more here
makes a big patty.
00:26:30.62\00:26:33.69
Oh, that's the
easiest tartar sauce.
00:26:33.72\00:26:35.62
See.
00:26:35.66\00:26:36.99
See. Okay.
00:26:37.03\00:26:38.69
And so we are
making these patties up
00:26:38.73\00:26:40.70
and that's the thick one.
00:26:40.73\00:26:42.53
That's enough right there.
00:26:42.56\00:26:44.20
So that's it for
the tartar sauce.
00:26:44.23\00:26:47.27
That's it for tartar sauce.
00:26:47.30\00:26:48.64
And, you know, you
didn't want to make the patty,
00:26:48.67\00:26:51.27
so I guess I'm gonna have
to clean my hands off here.
00:26:51.31\00:26:54.01
The tartar sauce is
gonna be what goes with that
00:26:54.04\00:26:56.34
those patties
00:26:56.38\00:26:57.91
and we are gonna
take that one away,
00:26:57.95\00:26:59.28
that whole mixture.
00:26:59.31\00:27:00.65
The bowl? Okay.
00:27:00.68\00:27:02.02
So at the end of the
show they will actually see
00:27:02.05\00:27:03.89
the end product
with the tartar sauce.
00:27:03.92\00:27:06.19
And we have another one
because I mean, well, you know,
00:27:09.19\00:27:12.79
why don't we make
some meatballs next, okay.
00:27:12.83\00:27:15.00
Some meatballs?
00:27:15.03\00:27:16.36
Well, we had the
meat patties first,
00:27:16.40\00:27:17.73
now this is the meatball.
00:27:17.77\00:27:19.10
That's right.
Oh, let's go with it.
00:27:19.13\00:27:20.47
Let's go with
the recipe for that.
00:27:20.50\00:27:22.17
Oh, you know what, but
before we do that, Curtis,
00:27:22.20\00:27:25.14
I'm just thinking how about
fish goes real good with...
00:27:25.17\00:27:28.58
Chips. Potato and chips.
00:27:28.61\00:27:30.18
Fish and chips.
Fish and chips. Yeah.
00:27:30.21\00:27:31.55
Okay, let's go with it.
Okay, let's look at that one.
00:27:31.58\00:27:32.95
Well, I like this
recipe because a lot of times
00:27:41.92\00:27:44.89
people are asking me
questions about, you know,
00:27:44.93\00:27:47.50
I love my bread
with French fries.
00:27:47.53\00:27:49.53
I love potato chips.
00:27:49.56\00:27:50.97
And I'm trying
to figure out ways.
00:27:51.00\00:27:52.33
I know, that's got
lot of oil and stuff
00:27:52.37\00:27:53.70
and I'm trying to figure
out a way to work this out.
00:27:53.74\00:27:55.27
And I said, you can
actually take a baking potato
00:27:55.30\00:27:57.84
and you can actually
scrub it down real good
00:27:57.87\00:28:00.64
and then you are gonna
keep the skin on, all right,
00:28:00.68\00:28:02.81
and then you are
gonna slice it real thin.
00:28:02.84\00:28:04.28
We are gonna put
it on a cookie sheet
00:28:04.31\00:28:05.85
and it's gonna go
into oven at 450 degrees
00:28:05.88\00:28:08.68
and 10 minutes on one
side, 10 minutes on other
00:28:08.72\00:28:10.55
and you got,
voila, you got chips.
00:28:10.59\00:28:12.65
Oh, baked chips. Okay.
00:28:12.69\00:28:14.29
You got baked chips.
00:28:14.32\00:28:15.66
And so, I know I said
four, but they don't just see me
00:28:15.69\00:28:18.36
do four potatoes, so
we are just gonna do two.
00:28:18.39\00:28:20.40
As a matter of
fact I'm gonna do...
00:28:20.43\00:28:21.83
You just do one.
00:28:21.86\00:28:23.20
I'm gonna do, I'm gonna do
one and you are gonna do one.
00:28:23.23\00:28:25.77
Because I know you haven't
done a thing on the show yet.
00:28:25.80\00:28:27.90
I've been doing a whole
lot of things on the show.
00:28:27.94\00:28:29.64
Which, what have you
done? I did the tartar sauce.
00:28:29.67\00:28:32.57
I mean, that...
what's so fun at?
00:28:32.61\00:28:34.44
No, I mean, that
tartar sauce was...
00:28:34.48\00:28:36.68
I mean, it was time...
00:28:36.71\00:28:38.05
well, it wasn't time
consuming but that's one.
00:28:38.08\00:28:40.85
Did a lot of work,
huh. I did something else.
00:28:40.88\00:28:43.02
Did you? Yeah, I
can't remember though.
00:28:43.05\00:28:45.22
I know, I did tartar sauce.
I got tartar sauce down pad.
00:28:45.25\00:28:47.66
Oh, me.
00:28:47.69\00:28:49.02
Now that need
to be a coarse cut.
00:28:49.06\00:28:50.43
Yeah, you are gonna cut it thin.
00:28:50.46\00:28:51.79
Thin, not too thick.
00:28:51.83\00:28:53.16
Yeah, because you are
trying to make chips out of it,
00:28:53.19\00:28:54.53
so you don't want to make
it too thick, because if you do
00:28:54.56\00:28:55.90
10 minutes on one
side and 10 on the other,
00:28:55.93\00:28:57.77
that means it's gonna pop
up and so you put that in mind.
00:28:57.80\00:29:00.27
The oven probably
already heated, right.
00:29:00.30\00:29:01.64
Oven, oh, definitely,
450 degrees, all right.
00:29:01.67\00:29:03.97
Now different potatoes,
00:29:04.01\00:29:05.84
I mean, you have baked potatoes
00:29:05.87\00:29:07.21
or it just
doesn't matter or what.
00:29:07.24\00:29:08.58
I always use, I
always use the baking potato.
00:29:08.61\00:29:10.05
Okay. Okay.
00:29:10.08\00:29:11.41
Because, you know, we try
and get the assembly that of...
00:29:11.45\00:29:14.25
I want the skin on,
this potato like the jacket.
00:29:14.28\00:29:16.72
Okay, now I'm
gonna give you potato,
00:29:16.75\00:29:20.19
so that you can
actually do it also.
00:29:20.22\00:29:21.56
I think that...
00:29:21.59\00:29:22.92
Okay, well, they already
saw you do the potato so...
00:29:22.96\00:29:24.29
No, but they want
to see you do a potato.
00:29:24.33\00:29:25.66
Well, you don't know that.
00:29:25.69\00:29:27.03
Don't you want to
see Curtis do a potato?
00:29:27.06\00:29:28.40
Yes, I'll do.
00:29:28.43\00:29:29.76
Okay, he is gonna do one for us.
00:29:29.80\00:29:31.13
I didn't get email on that.
00:29:31.17\00:29:32.73
That's all right.
00:29:32.77\00:29:34.10
You will be fine. Okay.
00:29:34.14\00:29:35.67
Okay.
00:29:35.70\00:29:37.04
So you are gonna do
that. My turn is next.
00:29:37.07\00:29:38.41
Yeah.
00:29:38.44\00:29:39.77
You go ahead and do
some of those and...
00:29:39.81\00:29:42.34
That was okay but...
00:29:42.38\00:29:46.18
Let me just cut... I
like this knife by the way.
00:29:46.21\00:29:48.28
Yeah, that's a...
00:29:48.32\00:29:49.65
That's a serious knife.
00:29:49.68\00:29:51.02
It's kind of thick. Oh.
00:29:51.05\00:29:52.39
A serious knife.
00:29:52.42\00:29:53.76
Okay, cut those
ends off first, honey.
00:29:53.79\00:29:55.12
When you cut the
ends off, it's easier.
00:29:55.16\00:29:56.59
Right here? Yeah,
go little further up.
00:29:56.62\00:29:58.49
Okay, there you go and
then do the other end as well.
00:29:58.53\00:30:00.50
Now this is... Sharp.
00:30:00.53\00:30:01.96
Yeah, so...
00:30:02.00\00:30:03.47
Okay.
00:30:03.50\00:30:06.40
Yeah, so you
are gonna make thin,
00:30:06.43\00:30:08.57
you are gonna make thin slices
00:30:08.60\00:30:10.31
and like I said
450 degrees and...
00:30:10.34\00:30:15.28
in the oven.
00:30:15.31\00:30:16.64
Okay.
00:30:16.68\00:30:18.01
And once you do 10
minutes on one side,
00:30:18.05\00:30:19.81
10 minutes on the other side,
00:30:19.85\00:30:21.18
not a little bit
thicker than that...
00:30:21.22\00:30:22.55
Oh, okay. Okay.
00:30:22.58\00:30:24.09
Once you do 10
minutes on one side,
00:30:24.12\00:30:25.72
you are gonna
start seeing them pop up
00:30:25.75\00:30:27.09
and so they are getting ready
00:30:27.12\00:30:28.46
and then you are gonna
turn over to the other side.
00:30:28.49\00:30:30.26
Then once you take them out,
00:30:30.29\00:30:31.66
then you sprinkle on
your salt, all right.
00:30:31.69\00:30:34.13
Oh, not before. Not before.
00:30:34.16\00:30:35.60
Well, why not before?
00:30:35.63\00:30:37.03
Well, salt also
just keeps things
00:30:37.07\00:30:38.80
from getting done, remember.
00:30:38.83\00:30:40.17
And you are only gonna use
a small amount of seasoning.
00:30:40.20\00:30:41.54
That's enough.
00:30:41.57\00:30:42.90
I don't think you get
that many on that pan left off.
00:30:42.94\00:30:44.27
So that's enough.
00:30:44.31\00:30:45.64
So we are gonna place them
on, place those on here as well.
00:30:45.67\00:30:47.84
Yeah. Okay.
00:30:47.88\00:30:50.71
And you can do
different flavors.
00:30:50.75\00:30:52.08
I know on our "Abundant Living"
our "Abundant Living" show
00:30:52.11\00:30:54.65
we did the potatoes also
and we put them in olive oil
00:30:54.68\00:30:59.75
and we put them in parsley
00:30:59.79\00:31:01.86
and our different,
different seasonings.
00:31:01.89\00:31:04.19
And you can
change your potatoes up.
00:31:04.23\00:31:05.56
You can change these up
00:31:05.59\00:31:06.93
but because we are
trying to do chips,
00:31:06.96\00:31:08.30
then you want to
make sure that you just,
00:31:08.33\00:31:10.73
just do nothing but salt.
00:31:10.77\00:31:12.10
And...
00:31:12.13\00:31:13.47
I'm gonna change,
I'm gonna-- That's fine.
00:31:13.50\00:31:14.84
Yeah, do that. Okay.
00:31:14.87\00:31:16.20
And so you want to
make sure you're always,
00:31:16.24\00:31:17.57
also one layer, just
one layer in there, okay.
00:31:17.61\00:31:20.68
Not overlapping. No overlapping.
00:31:20.71\00:31:22.41
Okay. And so in
oven, 400 did you say?
00:31:22.44\00:31:26.01
Four hundred and fifty degrees.
00:31:26.05\00:31:27.38
Oh, 450. 450.
00:31:27.42\00:31:28.75
You can try put as many.
00:31:28.78\00:31:30.12
Yeah, 450 we are
gonna put them on here.
00:31:30.15\00:31:31.49
Oh, okay.
00:31:31.52\00:31:32.85
Okay, so we are
gonna do 450 degrees,
00:31:32.89\00:31:34.66
10 on one side, 10
is on the other side.
00:31:34.69\00:31:37.59
Bring them out,
sprinkle your salt on
00:31:37.63\00:31:39.49
and you are good to go.
00:31:39.53\00:31:40.86
You got your chips
to go with the fish.
00:31:40.90\00:31:42.26
With the fish. Fish and chips.
00:31:42.30\00:31:43.70
Or chips is gonna
go with those patties.
00:31:43.73\00:31:45.13
With the patties.
It's got double ways.
00:31:45.17\00:31:46.90
It's actually
gonna be acting here.
00:31:46.94\00:31:48.27
Burgers and fries. All
right. That's it. That's right.
00:31:48.30\00:31:50.14
That's it. I'm
with you, honey. Okay.
00:31:50.17\00:31:51.51
So this is gonna go in the oven
00:31:51.54\00:31:52.87
and we are gonna look
now at the very next recipe.
00:31:52.91\00:31:54.61
Okay, let's do it. All right.
00:31:54.78\00:31:56.11
That was kind of
like a tongue twister.
00:32:25.34\00:32:27.08
That was a tongue twister.
00:32:27.11\00:32:28.54
You got it through,
honey. I got through it.
00:32:28.58\00:32:29.98
That's right. You know...
00:32:30.01\00:32:31.35
The Worthington, now
this again the can product.
00:32:31.38\00:32:33.31
Yeah, this is a can one also.
00:32:33.35\00:32:35.38
Once again looking at that
00:32:35.42\00:32:36.75
and the person try
to make that transition,
00:32:36.79\00:32:38.35
you know, they want to
move into vegetarianism
00:32:38.39\00:32:40.86
but then on top of that,
00:32:40.89\00:32:42.26
they are not quite ready
to go all the way vegan but...
00:32:42.29\00:32:45.69
They just want
something quick and...
00:32:45.73\00:32:47.06
They want something
quick, they want something easy
00:32:47.10\00:32:49.10
and they want it so healthy.
00:32:49.13\00:32:50.47
Yes. They wanted healthy.
00:32:50.50\00:32:51.83
Okay, we see more
and more that going on.
00:32:51.87\00:32:53.20
And most of the people
that are talking to us now
00:32:53.23\00:32:55.34
is that young 25, 30 years old
individual that has children,
00:32:55.37\00:33:01.11
just getting babies and whatever
00:33:01.14\00:33:02.94
and they are saying they
want, they want to raise them up
00:33:02.98\00:33:04.91
more healthier.
00:33:04.95\00:33:06.28
And so, you know,
but they don't have time.
00:33:06.31\00:33:08.08
They're either working,
she is working, he is working,
00:33:08.12\00:33:09.78
the babies are at the daycare.
00:33:09.82\00:33:11.49
All this is going
on and so these...
00:33:11.52\00:33:13.39
the recipes we did
today on quick and easy meals
00:33:13.42\00:33:15.76
is things you can
actually do ahead of time
00:33:15.79\00:33:18.36
and that way it's already ready,
00:33:18.39\00:33:19.73
the next day
you just warm it up.
00:33:19.76\00:33:21.10
Okay, and that's what
I like about this one.
00:33:21.13\00:33:22.46
And more the mature audience
use this can product as well,
00:33:22.50\00:33:26.50
just depends on
person's lifestyle.
00:33:26.53\00:33:29.24
Yeah. Your preference, okay.
00:33:29.27\00:33:30.71
So it's not a... all
00:33:30.74\00:33:33.78
but it's a combination,
that what I always say.
00:33:33.81\00:33:36.48
We do things from
scratch on "Abundant Living."
00:33:36.51\00:33:38.81
We do a kind of combination
of things it's already prepared
00:33:38.85\00:33:41.85
and sometime we
start it from scratch
00:33:41.88\00:33:43.59
but this is called
quick and easy meals,
00:33:43.62\00:33:44.95
that's the name of this program.
00:33:44.99\00:33:46.32
Quick and easy meals, all right.
00:33:46.35\00:33:47.69
We are using
Loma-Linda Worthington.
00:33:47.72\00:33:49.06
Now supposed talking
about quick and easy,
00:33:49.09\00:33:50.83
what's gonna
happen, this is once again
00:33:50.86\00:33:52.33
the vegetarian
burger by Worthington.
00:33:52.36\00:33:56.77
So it comes just
like this out of the can.
00:33:56.80\00:33:58.47
Out of the can. Ready to go.
00:33:58.50\00:33:59.83
And it's all ready to go.
00:33:59.87\00:34:01.20
It looks just like
ground beef once again okay,
00:34:01.24\00:34:02.87
which is really
once again that TVP,
00:34:02.90\00:34:04.84
textured vegetable protein.
00:34:04.87\00:34:06.61
So that's what this is.
Same kind of thing, yeah.
00:34:06.64\00:34:08.01
Okay, same thing.
00:34:08.04\00:34:09.38
And what's gonna
happen, Curtis, is we've got
00:34:09.41\00:34:10.75
a half a cup of
onions diced, minced for me
00:34:10.78\00:34:13.42
so I'll have you do that
00:34:13.45\00:34:14.78
while I begin to put the
other things in, all right.
00:34:14.82\00:34:16.15
Oh, okay.
00:34:16.18\00:34:17.52
You just want to cut
that real small for me.
00:34:17.55\00:34:18.89
I want to put
in the onion powder
00:34:18.92\00:34:21.62
and then I'm gonna
put in the garlic powder.
00:34:21.66\00:34:26.63
I like to stir
them up right away
00:34:26.66\00:34:28.33
and the reason for
that is I want to make sure
00:34:28.36\00:34:29.70
it gets mixed up
all over in there.
00:34:29.73\00:34:31.60
That's gonna be thin to bake
when you do that, all right.
00:34:31.63\00:34:34.07
Okay.
00:34:34.10\00:34:35.50
Yeah.
00:34:35.54\00:34:36.87
Okay. So we are
gonna put it in here.
00:34:36.91\00:34:38.44
Make sure I don't like to have,
00:34:38.47\00:34:39.81
I don't like to
eat burger or patty
00:34:39.84\00:34:41.94
where I can actually taste
00:34:41.98\00:34:43.31
the serious flavoring
in one particular area.
00:34:43.35\00:34:45.91
So we are gonna do
that one. Oh, okay.
00:34:45.95\00:34:47.28
Okay.
00:34:47.32\00:34:48.65
And instant oats
are gonna go in because
00:34:48.68\00:34:50.02
instant oats actually
helps to hold it together.
00:34:50.05\00:34:52.92
One forth cup and
we also gonna put...
00:34:52.95\00:34:55.62
Now let me just, so
instant not rolled oats.
00:34:55.66\00:34:58.39
There's a difference, instant.
00:34:58.43\00:34:59.89
We're looking for
something to hold it together.
00:34:59.93\00:35:01.96
Okay, the old oats
will take a longer time
00:35:02.00\00:35:05.13
if you do it that way.
00:35:05.17\00:35:06.50
Okay.
00:35:06.53\00:35:07.87
One thing about instant oats
I like is any kind of liquid
00:35:07.90\00:35:09.50
it gets next to,
it actually begins to
00:35:09.54\00:35:12.71
try to draw away
from the actual liquid
00:35:12.74\00:35:15.88
and with that it's, we
call it actually coagulates,
00:35:15.91\00:35:19.41
it holds like an egg would.
00:35:19.45\00:35:21.58
Okay. Like an egg would.
00:35:21.62\00:35:22.95
All right, we're
gonna do pecan meal.
00:35:22.98\00:35:24.32
Again, once again
we want that crunch
00:35:24.35\00:35:26.52
to taste like in the mouth.
00:35:26.55\00:35:28.39
We have that crunch like burger.
00:35:28.42\00:35:31.46
Okay. We take good on that.
00:35:31.49\00:35:33.29
The can products are really,
really convenient for those
00:35:33.33\00:35:35.76
who just want to go ahead
00:35:35.80\00:35:37.43
and have something already
in the cans, ready to go,
00:35:37.47\00:35:39.93
just want to add some
ingredients and have a burger
00:35:39.97\00:35:43.14
or you have your
fish or whatever.
00:35:43.17\00:35:44.51
Yeah, and then once again like
we always say in our programs,
00:35:44.54\00:35:46.81
you know, you're gonna
watch the little sodium count,
00:35:46.84\00:35:48.68
you know,
obviously we said that before
00:35:48.71\00:35:50.15
when we're doing frozen stuff.
00:35:50.18\00:35:51.51
Anything you're doing,
00:35:51.55\00:35:52.88
you want to check
the sodium amount out
00:35:52.91\00:35:54.25
and make sure the
sodium amount is not very high.
00:35:54.28\00:35:56.65
Okay, and if you do have
something that you're using
00:35:56.69\00:35:58.92
whether be frozen or whatever
and it's got sodium in there,
00:35:58.95\00:36:01.79
you don't need
to add extra salt.
00:36:01.82\00:36:03.43
So we cut back that way.
00:36:03.46\00:36:04.79
We cut back on the oil
amounts so we use also as well,
00:36:04.83\00:36:07.40
so that you're gonna cut
back on the amount of oil
00:36:07.43\00:36:09.66
that you're using in the recipe.
00:36:09.70\00:36:11.03
We talked about
canola oil and olive oil,
00:36:11.07\00:36:13.74
these are your
oils, peanut oil, soy oil,
00:36:13.77\00:36:16.30
these are your
monounsaturated oils.
00:36:16.34\00:36:18.97
We're talking about trying
to get those into the body,
00:36:19.01\00:36:21.08
faster into the cell itself
00:36:21.11\00:36:22.51
and so these oils
do just that, right.
00:36:22.54\00:36:24.48
Some other times love
it, people want to get away
00:36:24.51\00:36:26.31
from the red meat.
00:36:26.35\00:36:27.68
Yes, they do.
Yeah. From the hamburger.
00:36:27.72\00:36:29.08
That's off the saturated fat,
00:36:29.12\00:36:30.79
the cholesterol
trans-fatty acids,
00:36:30.82\00:36:35.12
they are virtually zero fiber.
00:36:35.16\00:36:38.43
Me has zero fiber.
00:36:38.46\00:36:39.89
Right. Right.
And low in potassium.
00:36:39.93\00:36:43.20
And so high in
sodium, so that combination
00:36:43.23\00:36:46.10
is gonna vary
your blood pressure
00:36:46.13\00:36:47.47
and of course you have
the carcinogens as well
00:36:47.50\00:36:49.70
and contaminations,
so all those things,
00:36:49.74\00:36:52.24
people are getting
away from the red meat.
00:36:52.27\00:36:54.08
So this is a better,
this is something better.
00:36:54.11\00:36:56.91
This is something better.
This is something better.
00:36:56.95\00:36:58.71
And it looks like?
00:36:58.75\00:37:00.25
Looks like, acts
like, tastes like,
00:37:00.28\00:37:02.65
has a same mouthfeel.
00:37:02.68\00:37:04.55
And so this was a
thing a lot of people see
00:37:04.59\00:37:08.16
that's going be
very convenient for them.
00:37:08.19\00:37:09.52
Yeah.
00:37:09.56\00:37:10.89
This was almost
similar to the one I did
00:37:10.93\00:37:12.26
where I did the
barbeque vegetarian patties
00:37:12.29\00:37:14.20
is almost similar to
that but it's got less,
00:37:14.23\00:37:16.16
of the less ingredient in it,
00:37:16.20\00:37:18.47
where I had one
half, I'm using one forth
00:37:18.50\00:37:20.64
and making a
different type of patty.
00:37:20.67\00:37:22.70
I did a patty first
and I'm doing meatballs,
00:37:22.74\00:37:24.27
so it makes a
difference somewhat.
00:37:24.31\00:37:25.64
Now you're gonna go
ahead and put those onions
00:37:25.67\00:37:27.01
and that's gonna give
that flavor, we need to have...
00:37:27.04\00:37:31.31
I chopped it pretty good, honey?
00:37:31.35\00:37:32.68
Yeah, you did a
good job. You did good.
00:37:32.71\00:37:34.05
You did good. I do best I could.
00:37:34.08\00:37:35.42
Yes, you could.
00:37:35.45\00:37:36.79
Yeah, I
understand that part there.
00:37:36.82\00:37:38.15
I learn from you, honey.
00:37:38.19\00:37:39.52
What I'm have you to do is
I'm gonna have you go ahead
00:37:39.55\00:37:41.32
and do that while
I get the fire ready.
00:37:41.36\00:37:43.29
Okay.
00:37:43.32\00:37:46.29
Up over here. All right.
00:37:46.33\00:37:48.16
It makes it in real well.
00:37:48.20\00:37:49.66
We're gonna go ahead
and turn the stove on.
00:37:49.70\00:37:52.43
Again now, this can be
also used in the meat loaf or...
00:37:52.47\00:37:56.34
That can be used in
meat loaf but this one,
00:37:56.37\00:37:58.17
this particular one
here, I make meatballs,
00:37:58.21\00:37:59.71
I make meatballs
'cause if I'm doing spaghetti.
00:37:59.74\00:38:01.81
And meatballs, I
will do my spaghetti sauce
00:38:01.84\00:38:04.31
and my spaghetti first.
00:38:04.35\00:38:05.68
And I always tell people
00:38:05.71\00:38:07.05
when you're doing the meatballs,
00:38:07.08\00:38:08.42
any of those type of
food, you want to make sure
00:38:08.45\00:38:10.15
that you do not
put it in a sauce
00:38:10.19\00:38:11.95
because remember
now there's no eggs.
00:38:11.99\00:38:13.42
All right, there's nothing
to hold it, bind it together,
00:38:13.46\00:38:15.36
so it'll break apart.
00:38:15.39\00:38:16.73
So what you want to do is
you want take the meatballs,
00:38:16.76\00:38:19.29
have them ready to go.
00:38:19.33\00:38:20.66
When you're ready to serve
it, you put your spaghetti,
00:38:20.70\00:38:22.46
it's got sauce going on,
you put it in a beautiful dish.
00:38:22.50\00:38:25.30
And then you put your
meatballs around the edges,
00:38:25.33\00:38:27.60
it makes a
beautiful presentation.
00:38:27.64\00:38:29.10
Okay. Okay.
00:38:29.14\00:38:30.47
Beautiful presentation.
00:38:30.51\00:38:31.84
So I'm gonna turn just
down just a little bit a tap
00:38:31.87\00:38:33.31
because now
we're making meatballs.
00:38:33.34\00:38:36.24
And I sit that
skillet over there
00:38:36.28\00:38:38.31
and I put our oil in.
00:38:38.35\00:38:40.72
Now do you want
me to grease my hands
00:38:40.75\00:38:43.22
and do this or you want to...
00:38:43.25\00:38:44.92
We're gonna do
the same thing or...
00:38:44.95\00:38:46.29
We'll make meatballs.
00:38:46.32\00:38:48.09
Oh, meatballs, so you
don't need to grease your hands
00:38:48.12\00:38:50.33
and do that.
00:38:50.36\00:38:51.79
You got to still
have to grease your hands.
00:38:51.83\00:38:53.60
Did you want me to do that or?
00:38:53.63\00:38:55.06
Are you actually
volunteering to do meatballs?
00:38:55.10\00:38:57.60
I can't believe
I said it to you.
00:38:57.63\00:38:58.97
Mercy. Yeah.
00:38:59.00\00:39:00.34
Well.
00:39:00.37\00:39:01.70
Oh, well, you're
doing yourself so...
00:39:01.74\00:39:03.07
No, no, no 'cause we got
quite a few of them go in there,
00:39:03.10\00:39:05.11
so let me go and give you some.
00:39:05.14\00:39:06.47
Now, Curtis,
these are meatballs,
00:39:06.51\00:39:07.84
so they're not going
to be gigantic, okay.
00:39:07.88\00:39:09.28
Okay, and I have big hands,
00:39:09.31\00:39:10.65
so they're gonna
be big meatballs.
00:39:10.68\00:39:13.72
I heard somebody laughing.
00:39:13.75\00:39:15.92
They're gonna be
this size meatballs,
00:39:15.95\00:39:17.85
you see, what I'm doing.
00:39:17.89\00:39:19.22
Okay, now that's what infinite.
00:39:19.25\00:39:20.59
This is meatballs,
it is not a burger,
00:39:20.62\00:39:22.59
it's meatballs and
exactly what I want is that.
00:39:22.62\00:39:24.73
Pardon me, that's a
size for a new born.
00:39:24.76\00:39:27.16
Okay, do you
want me do some now?
00:39:27.20\00:39:29.56
Only if you gonna
cooperate, I'm not gonna,
00:39:29.60\00:39:31.47
I'm not gonna,
you know, stress you.
00:39:31.50\00:39:33.64
Okay, small amount.
00:39:33.67\00:39:35.17
The matter of
fact, let's just go ahead
00:39:35.20\00:39:36.54
and get you worked
out, let's just use that...
00:39:36.57\00:39:37.91
Give me work out.
00:39:37.94\00:39:39.27
Let's just go ahead and do that.
00:39:39.31\00:39:40.64
So we're doing a meatballs.
00:39:40.68\00:39:42.01
And once again
like I said before,
00:39:42.04\00:39:43.38
when I'm doing my
meatballs and stuff like that,
00:39:43.41\00:39:45.05
instead of doing like one
at a time and putting here,
00:39:45.08\00:39:47.12
I'm just doing that
way, so you can actually see
00:39:47.15\00:39:48.58
what's going on but
you can roll around babe
00:39:48.62\00:39:51.89
and you need to roll it
'cause it can come apart,
00:39:51.92\00:39:54.06
so you want to roll it around.
00:39:54.09\00:39:55.49
Oh, roll it. Oh, like that.
00:39:55.52\00:39:57.23
Oh, okay. Like that, okay.
00:39:57.26\00:39:59.33
Because otherwise
it'll separate itself, okay.
00:39:59.36\00:40:03.06
This makes like
24 meatballs, okay.
00:40:03.10\00:40:06.47
Okay.
00:40:06.50\00:40:07.84
Okay.
00:40:07.87\00:40:09.20
And so you're
gonna make this up,
00:40:09.24\00:40:11.67
roll around your
hand a little bit there.
00:40:11.71\00:40:14.58
Flat it out and
then put it in a skillet.
00:40:14.61\00:40:17.11
Doing, I'm doing
them ahead of time.
00:40:17.15\00:40:19.61
You can make this up
and you can freeze them.
00:40:19.65\00:40:21.72
Oh, you freeze them.
Yeah, you can freeze them.
00:40:21.75\00:40:24.09
As a matter of act, you
can freeze those patties too.
00:40:24.12\00:40:26.92
You can freeze them, okay.
00:40:26.96\00:40:28.29
Oh, okay.
00:40:28.32\00:40:29.66
So you will make your
batter up and all at once
00:40:29.69\00:40:33.93
and then just go
ahead and freeze them.
00:40:33.96\00:40:36.50
Well, if you're not going
to use that in the same day,
00:40:36.53\00:40:38.63
then you would, yes.
00:40:38.67\00:40:40.40
Now one thing
about the meatballs,
00:40:40.44\00:40:41.77
once again you see
this, the depths of them
00:40:41.80\00:40:43.14
how they're round circles.
00:40:43.17\00:40:44.54
So that means
they're not going to get done
00:40:44.57\00:40:45.91
on the way inside, if
you're doing this way.
00:40:45.94\00:40:47.81
So basically this is
just to brown them, all right,
00:40:47.84\00:40:51.15
to get that brown and going on.
00:40:51.18\00:40:52.75
I'll flatten them
out little bit there.
00:40:52.78\00:40:55.72
Okay, and like I
said, it makes 24
00:40:55.75\00:40:57.32
but we're not going to
do 24 here on the show.
00:40:57.35\00:40:59.09
We're gonna do
as many as this here
00:40:59.12\00:41:00.72
skillet will actually hold.
00:41:00.76\00:41:02.22
Okay.
00:41:02.26\00:41:03.59
I like this recipe
here because guess what?
00:41:03.63\00:41:06.13
I can actually make two
meatball sandwiches, okay.
00:41:06.16\00:41:10.47
Or I call them
like poor boy subs.
00:41:10.50\00:41:12.40
I'd like you do one more.
00:41:12.43\00:41:13.77
Okay, we'll do one more
00:41:13.80\00:41:15.47
because I'm gonna have to
turn that one there, okay.
00:41:15.50\00:41:18.61
So that rolling it
helps to solidify it,
00:41:18.64\00:41:22.14
so that it can stick together,
00:41:22.18\00:41:25.31
I think one more,
what you think one more?
00:41:25.35\00:41:28.18
One more. Okay.
00:41:28.22\00:41:29.55
Okay.
00:41:29.58\00:41:32.25
Very good, dozen or so.
00:41:32.29\00:41:34.19
It makes 24 and I like that.
00:41:34.22\00:41:38.46
I flatten it out just a
tad bit because you need
00:41:38.49\00:41:40.83
this is in a circle you're not
gonna have, it's not gonna...
00:41:40.86\00:41:43.30
It's not gonna get done
like you needed to get done.
00:41:43.33\00:41:45.40
Okay, I'm just gonna
move the skillet around
00:41:45.43\00:41:47.00
a little bit...
00:41:47.04\00:41:48.54
So now, how would you?
00:41:48.57\00:41:49.90
You used just now,
those are big meatballs
00:41:49.94\00:41:51.87
for spaghetti, I mean...
00:41:51.91\00:41:53.24
No, no, no, this
meatballs are for spaghetti
00:41:53.27\00:41:55.18
and this is
going to be the size.
00:41:55.21\00:41:56.54
These are the size
of our meatballs, honey.
00:41:56.58\00:41:57.91
They're gonna
shrink up a little bit.
00:41:57.95\00:41:59.28
Remember now, once they do this,
00:41:59.31\00:42:00.85
then they're gonna go in a oven
00:42:00.88\00:42:02.28
375 degrees for
15 minutes, okay.
00:42:02.32\00:42:06.92
And that way, it
will actually help to cook
00:42:06.96\00:42:09.26
the inside of it as well, okay.
00:42:09.29\00:42:11.39
Oh, okay, so the oven helps
to cook the inside as well.
00:42:11.43\00:42:14.30
This gonna shrink it, yeah,
00:42:14.33\00:42:15.66
that's why
you're gonna put it in.
00:42:15.70\00:42:17.03
Yeah, not just
like that on it, okay.
00:42:17.07\00:42:18.57
It's just...
00:42:18.60\00:42:19.93
Let me just see.
00:42:19.97\00:42:21.30
We got one, it's already ready.
00:42:21.34\00:42:22.67
You turn once you would it.
00:42:22.70\00:42:24.04
Turn around there.
00:42:24.07\00:42:26.78
Oh, okay.
00:42:26.81\00:42:28.14
Yeah, it couldn't be a
little brown there, yeah.
00:42:28.18\00:42:29.94
Little brown.
00:42:29.98\00:42:31.31
See. Okay.
00:42:31.35\00:42:32.68
Remember, we eat with our
eyes and so it is the color,
00:42:32.71\00:42:35.18
the color has everything
to do with how it looks, okay.
00:42:35.22\00:42:38.22
'Cause, you know, I
remember some people,
00:42:38.25\00:42:40.56
I think one person had
00:42:40.59\00:42:42.42
how to make a burger
with green split peas.
00:42:42.46\00:42:46.96
And, you know, the eye
appeal just wasn't there
00:42:47.00\00:42:50.67
because a burger is
not green, it's brown.
00:42:50.70\00:42:53.74
And we eat with our eyes.
00:42:53.77\00:42:55.20
We eat with our eyes.
00:42:55.24\00:42:56.57
And so while as
we eat with our eyes,
00:42:56.60\00:42:57.94
you want to make
sure that the coloring is
00:42:57.97\00:42:59.97
what people are
used to having, okay.
00:43:00.01\00:43:01.61
And it has the
same mouthfeel too.
00:43:01.64\00:43:03.01
Yeah, you see how
nice and golden brown,
00:43:03.04\00:43:05.01
it's turning golden
brown, do it on both sides,
00:43:05.05\00:43:07.95
then you put it on a sheet pan
and put it in the oven, okay.
00:43:07.98\00:43:10.82
Oh, I see. All right.
00:43:10.85\00:43:12.35
Now in oven what you said,
about 15 minutes, did you say?
00:43:12.39\00:43:14.79
In oven, it goes
for 15 minutes at 375.
00:43:14.82\00:43:16.99
Oh, okay. Okay.
00:43:17.03\00:43:18.36
Some time what I'll do
is I'll do like maybe about
00:43:18.39\00:43:22.60
may be seven minutes on one side
00:43:22.63\00:43:24.80
and seven minutes
on the other side,
00:43:24.83\00:43:26.50
so that it gives you
about 15 minutes all total.
00:43:26.53\00:43:28.14
Oh, I say.
00:43:28.17\00:43:29.50
You want to turn
them, you want to turn them,
00:43:29.54\00:43:30.87
you don't want to stay
on that same side, okay.
00:43:30.91\00:43:32.34
But you can see,
look at that coloring
00:43:32.37\00:43:34.34
and there a couple
of things of doing this.
00:43:34.38\00:43:35.98
Number one is that the TVP
helps to make it brown already
00:43:36.01\00:43:39.75
because it is brown
but also the pecan meal.
00:43:39.78\00:43:43.92
If pecan meal helps to get back
00:43:43.95\00:43:45.69
and it also gives you
the mouthfeel as well, okay.
00:43:45.72\00:43:47.66
So we got our
burgers, I'm sorry meatballs
00:43:47.69\00:43:50.36
that's actually cooking.
00:43:50.39\00:43:51.73
Remember what I say it,
00:43:51.76\00:43:53.09
when you're doing
this particular recipe,
00:43:53.13\00:43:54.46
you do not want to
add to liquid, all right.
00:43:54.50\00:43:58.50
You add it when you
finish your spaghetti sauce,
00:43:58.53\00:44:00.67
you add it then.
00:44:00.70\00:44:02.04
If you're doing
like a poor boy sub
00:44:02.07\00:44:03.61
with the whole wheat bread
00:44:03.64\00:44:05.17
and you're gonna
pour your sauce over top
00:44:05.21\00:44:06.84
once you put the burger in there
00:44:06.88\00:44:08.21
or the
meatballs in there, right.
00:44:08.24\00:44:09.61
But anyway it makes
a wonderful, wonderful
00:44:09.64\00:44:11.21
either a sandwich
00:44:11.25\00:44:12.78
or it makes this
really good for meatballs.
00:44:12.81\00:44:15.25
It's good for...
00:44:15.28\00:44:16.62
if you're doing Alfredo sauce,
you may have that is just,
00:44:16.65\00:44:19.49
it's so many
things you can do with it.
00:44:19.52\00:44:22.26
But make your
meatballs up, put them in there.
00:44:22.29\00:44:24.03
And once you do 24,
00:44:24.06\00:44:25.39
you're not gonna probably
use them more at one time,
00:44:25.43\00:44:27.16
then you can actually
freeze them in the freezer,
00:44:27.20\00:44:28.73
take them down from the freezer,
00:44:28.76\00:44:30.30
throw them out and
they're ready to go.
00:44:30.33\00:44:31.67
Oh. Okay.
00:44:31.70\00:44:33.03
From the can
already, ready you go.
00:44:33.07\00:44:34.40
Very convenient.
00:44:34.44\00:44:35.77
And once again you will see it
00:44:35.80\00:44:37.14
at the end of the
program, so let's move.
00:44:37.17\00:44:38.67
All of the food at
the end. At the end.
00:44:38.71\00:44:40.48
So let's move to
the very last recipe.
00:44:40.51\00:44:43.28
Let's do it. All right.
00:44:43.31\00:44:45.11
Strawberry in a
Cloud, it calls for...
00:44:45.15\00:44:47.38
Okay.
00:45:00.70\00:45:02.06
We're now down to the part.
00:45:02.10\00:45:04.47
Talk about sweets.
00:45:04.50\00:45:06.00
Got to have a dessert.
00:45:06.03\00:45:07.37
No matter what it goes
down, it's got to be a dessert.
00:45:07.40\00:45:09.90
I mean, it had
to have a dessert.
00:45:09.94\00:45:11.27
They have to.
00:45:11.31\00:45:12.64
Now talk about
quick and easy meals.
00:45:12.67\00:45:14.01
Once again here is
something quick and very easy
00:45:14.04\00:45:16.41
and fast to make.
00:45:16.44\00:45:17.78
You can make it ahead of time.
00:45:17.81\00:45:19.15
You can put in the
refrigerator for the next day
00:45:19.18\00:45:20.98
or they don't
want it in afternoon.
00:45:21.02\00:45:22.65
But it's
definitely a sweet treat
00:45:22.68\00:45:24.22
and it tastes delicious.
00:45:24.25\00:45:25.79
Strawberry
Cloud. Strawberry Cloud.
00:45:25.82\00:45:27.96
The cloud part, I
know about strawberries
00:45:27.99\00:45:30.23
but what's with the cloud?
00:45:30.26\00:45:31.59
You can ask me about that,
00:45:31.63\00:45:32.96
but the reason why
we do the cloud thing
00:45:32.99\00:45:34.33
is because of the fact
that it's soft and airy.
00:45:34.36\00:45:37.27
Oh, like a cloud. Yes.
00:45:37.30\00:45:39.00
These are white?
00:45:39.03\00:45:40.37
No, it's gonna be red.
00:45:40.40\00:45:41.74
Oh, red, a red cloud.
00:45:41.77\00:45:45.07
Oh. Okay, so now...
00:45:45.11\00:45:46.71
I know you're
gonna ask that question.
00:45:46.74\00:45:48.24
So this is the quick
and easy one, Curtis.
00:45:48.28\00:45:49.74
What we're gonna do is
you're gonna go ahead on
00:45:49.78\00:45:51.11
and let's just
chop it a bit there
00:45:51.15\00:45:52.91
and get that ready.
00:45:52.95\00:45:54.28
This is the... This is Mori-Nu.
00:45:54.32\00:45:55.65
Mori-Nu tofu. This
is the soft silken.
00:45:55.68\00:45:58.15
Silken.
00:45:58.19\00:45:59.52
It's got that shininess on it...
00:45:59.55\00:46:01.12
So a different texture.
00:46:01.16\00:46:02.82
You don't want the firm,
you don't want the extra firm,
00:46:02.86\00:46:04.66
you want to soft silken.
00:46:04.69\00:46:06.49
So go ahead and put
that on in there for us.
00:46:06.53\00:46:08.70
Okay.
00:46:08.73\00:46:10.83
And I got most of it in there.
00:46:10.87\00:46:13.40
Yeah, there you go.
00:46:13.44\00:46:14.77
Okay.
00:46:14.80\00:46:16.14
Okay. So that's gonna go in.
00:46:16.17\00:46:17.77
And we're gonna...
00:46:17.81\00:46:19.61
Remove them out first or what?
00:46:19.64\00:46:21.24
Okay, first of all let
me clean all this over here.
00:46:21.28\00:46:23.35
Oh.
00:46:23.38\00:46:26.41
Okay.
00:46:26.45\00:46:27.78
Okay.
00:46:27.82\00:46:29.15
Now what I'm
gonna have you do is
00:46:29.18\00:46:30.52
I'm gonna have you go
ahead and do the lemon.
00:46:30.55\00:46:31.89
Go ahead and put the
lemon, it's your favorite toy
00:46:31.92\00:46:33.25
right there.
00:46:33.29\00:46:34.62
You're gonna take
that lemon and you just...
00:46:34.66\00:46:35.99
It calls for
just a half of a lemon
00:46:36.02\00:46:40.10
and it's very quick and easy
once again with that as well.
00:46:40.13\00:46:46.23
Okay, and I'll get
that juice out of there.
00:46:46.27\00:46:49.27
The juice out of there.
00:46:49.30\00:46:50.64
You go ahead and
sprinkle on top of that tofu.
00:46:50.67\00:46:52.17
That's gonna help
us to solidify it also
00:46:52.21\00:46:54.74
and help to get thicker.
00:46:54.78\00:46:56.85
Okay. All right.
00:46:56.88\00:46:58.21
All right.
00:46:58.25\00:46:59.58
So we're gonna
put a lid on, go ahead
00:46:59.61\00:47:00.95
and start
spinning that tofu around.
00:47:00.98\00:47:02.32
Then we're gonna add
other things too it, all right.
00:47:02.35\00:47:03.72
Okay, place the lid.
00:47:03.75\00:47:05.09
And at this time we're
gonna use the on button.
00:47:05.12\00:47:06.79
Spin around little bit there.
00:47:10.79\00:47:13.56
Stop it.
00:47:13.60\00:47:14.93
And because it's
soft, it spins very quickly,
00:47:14.96\00:47:17.40
very, very easily.
00:47:17.43\00:47:19.03
We're gonna move
this around and...
00:47:19.07\00:47:21.64
So this will be the cloud.
00:47:21.67\00:47:23.91
Is that correct?
This'll be a cloud.
00:47:23.94\00:47:26.44
Okay. All right.
00:47:26.47\00:47:27.81
Now what I'm gonna do
next is I'm gonna actually
00:47:27.84\00:47:29.51
go ahead on and put in,
00:47:29.54\00:47:32.71
you can just go
ahead and put it on.
00:47:32.75\00:47:34.25
You put in through here.
00:47:34.28\00:47:37.72
Okay. All right.
00:47:37.75\00:47:39.09
Go ahead turn it on.
00:47:39.12\00:47:40.46
There you go.
00:47:44.56\00:47:45.89
Put a the lid back on there.
00:47:50.70\00:47:52.03
All right. Okay.
00:47:55.00\00:47:56.34
Once again, you see
00:47:56.37\00:47:57.71
it's gonna come all
the way up to the edge,
00:47:57.74\00:47:59.47
not a problem, not a problem
00:47:59.51\00:48:00.98
because once those
strawberries go in,
00:48:01.01\00:48:04.98
it's gonna change
its personality, okay.
00:48:05.01\00:48:06.98
Let's see.
00:48:07.02\00:48:08.35
But the fructose
which is a fruit sugar,
00:48:08.38\00:48:09.72
a natural fruit
sugar you can find it.
00:48:09.75\00:48:11.32
Fruit sugar,
natural fruit fructose.
00:48:11.35\00:48:12.99
Now people are
anxious about the fructose.
00:48:13.02\00:48:14.36
I'm sorry. I'm sorry. I'm sorry.
00:48:14.39\00:48:15.72
Okay, I'm using in
this particular one,
00:48:15.76\00:48:18.06
I do fructose fruit sugar
and I also do Florida crystals,
00:48:18.09\00:48:21.10
so this has Florida crystals.
00:48:21.13\00:48:22.46
So this is the Florida crystals.
00:48:22.50\00:48:23.83
Florida
crystals. Little different.
00:48:23.87\00:48:25.20
Now what's the
different because you know
00:48:25.23\00:48:26.57
you have
fructose Florida crystals.
00:48:26.60\00:48:27.94
Well, fructose is a
fruit sugar, all right.
00:48:27.97\00:48:30.77
Doesn't get
that mixed up with...
00:48:30.81\00:48:32.64
Okay, one, if you
want your baked goods.
00:48:32.67\00:48:36.18
Yeah, it depends on what
I'm actually working with
00:48:36.21\00:48:38.45
but I like this
particular Florida crystals
00:48:38.48\00:48:41.18
in this particular recipe.
00:48:41.22\00:48:42.55
Most of the time I'm
using Florida crystals,
00:48:42.58\00:48:43.95
it's in my cakes, on my cookies
or some of my pie fillings.
00:48:43.99\00:48:47.36
But I'm putting it in this one
00:48:47.39\00:48:48.72
because I really
like that flavor it has
00:48:48.76\00:48:50.83
that cane flavor, it's
got a nice flavor to it,
00:48:50.86\00:48:54.46
so that's why it's in
this particular recipe.
00:48:54.50\00:48:55.86
Okay. Okay.
00:48:55.90\00:48:57.23
We're gonna go ahead
and put the strawberries in
00:48:57.27\00:48:58.60
and put those in and
really it's two cups,
00:48:58.63\00:49:02.30
I just actually to
split them all out there
00:49:02.34\00:49:04.21
and this is
where we get that color
00:49:04.24\00:49:06.17
that we need to have as well.
00:49:06.21\00:49:07.61
All right.
00:49:07.64\00:49:09.01
And on. Yeah.
00:49:09.04\00:49:10.38
Okay.
00:49:17.19\00:49:18.75
And you're gonna go
ahead and whisk it around.
00:49:18.79\00:49:20.12
Now the cloud is
red, red, a red cloud.
00:49:20.16\00:49:26.06
Okay, one more time, honey.
00:49:26.09\00:49:27.46
Just down in there, just
get the size and stuff down,
00:49:27.50\00:49:29.23
make sure that white
portion is down, babe.
00:49:29.26\00:49:31.40
Yeah. Okay.
00:49:31.43\00:49:32.77
One more time.
00:49:32.80\00:49:34.14
Yeah, one more time.
00:49:34.17\00:49:35.50
Okay.
00:49:35.54\00:49:36.87
Okay. All righty.
00:49:48.65\00:49:50.32
And so we're
gonna stir it around
00:49:50.35\00:49:52.49
and once again, the
longer as it sits, Curtis,
00:49:52.52\00:49:54.96
it actually because
of the lemon is in it.
00:49:54.99\00:49:57.19
It's going to help it
to get a little bit thicker
00:49:57.23\00:50:00.56
but it is a soft, a
soft type of a base here
00:50:00.60\00:50:04.73
in strawberry in a cloud, okay.
00:50:04.77\00:50:06.10
I'm gonna have
you take that off.
00:50:06.13\00:50:07.84
And you can just pour it
in here so they can se that.
00:50:07.87\00:50:09.37
They gonna see at the
end of program as well.
00:50:09.40\00:50:11.84
Okay. All right.
00:50:11.87\00:50:13.21
Let me...
00:50:13.24\00:50:14.58
Just hold, and I
usually take them
00:50:14.61\00:50:16.91
like under here
where the blade this,
00:50:16.95\00:50:18.51
I'll hold the
blade with my finger.
00:50:18.55\00:50:19.88
Oh, okay, do it
that way. That way.
00:50:19.91\00:50:21.65
Okay. Just pour
it in and all that.
00:50:21.68\00:50:24.32
Good move, baby, good move.
00:50:24.35\00:50:27.16
And it serves for, it
makes four servings of this
00:50:27.19\00:50:30.93
and I know that
Curtis is going to...
00:50:30.96\00:50:33.26
Well, we've to watch
him 'cause I know he's gonna
00:50:33.29\00:50:34.93
want to taste this
00:50:34.96\00:50:36.30
but he will have to taste
it at the end of the show.
00:50:36.33\00:50:38.60
I'm probably
going to taste all of it
00:50:38.63\00:50:40.20
at the end of the show.
00:50:40.24\00:50:41.57
End of the show. At
the end of the show.
00:50:41.60\00:50:43.24
At the end of the day.
00:50:43.27\00:50:44.74
At the end of the day,
00:50:44.77\00:50:46.47
the food is
going into the mouth.
00:50:46.51\00:50:48.41
Yeah, yeah. All right.
00:50:48.44\00:50:50.35
So I think we've accomplished
00:50:50.38\00:50:51.71
quite a bit today
on meals, quick meals.
00:50:51.75\00:50:54.48
And now so because
of some new recipes
00:50:54.52\00:50:57.85
you have
developed, got a new book,
00:50:57.89\00:51:01.02
a cookbook or cook booklet
00:51:01.06\00:51:02.46
I will say in
over two dozen recipes,
00:51:02.49\00:51:05.76
done it with the Loma Linda,
was it in brand type foods
00:51:05.79\00:51:09.76
and, so all the yesterday,
00:51:09.80\00:51:12.27
I think some of the recipes
we did even today as well,
00:51:12.30\00:51:14.57
there is on your screen.
00:51:14.60\00:51:16.20
So just go to our website
00:51:16.24\00:51:18.27
for more information about that.
00:51:18.31\00:51:20.48
But this was a
good program, honey.
00:51:20.51\00:51:22.54
And so we're gonna at
the end when we come back,
00:51:22.58\00:51:25.71
we're gonna
sample some of the food.
00:51:25.75\00:51:27.45
We're gonna show
everything first.
00:51:27.48\00:51:28.82
Everything first.
And maybe, maybe...
00:51:28.85\00:51:31.35
If I act right.
00:51:31.39\00:51:32.85
I don't know, we'll see.
00:51:32.89\00:51:34.22
All right, okay.
00:51:34.26\00:51:35.79
Well, in a way
after the roll here,
00:51:35.82\00:51:38.96
we're gonna come back
00:51:38.99\00:51:40.33
and you'll see
the finished product,
00:51:40.36\00:51:41.70
so stay by.
00:51:41.73\00:51:45.73
If you would like
to contact the Eakins
00:51:45.77\00:51:47.57
to find out more
about their ministry.
00:51:47.60\00:51:49.70
Or if you'd like to
invite Curtis and Paula
00:51:49.74\00:51:51.94
to present their
seminars in your area.
00:51:51.97\00:51:54.18
Then you can contact
them at Abundant Living,
00:51:54.21\00:51:56.88
PO Box 2873,
Huntsville, Alabama 35804.
00:51:56.91\00:52:02.75
That's Abundant
Living, PO Box 2873,
00:52:02.78\00:52:06.65
Huntsville, Alabama 35804.
00:52:06.69\00:52:10.33
You can call 256-859-1982.
00:52:10.36\00:52:14.56
That's 256-859-1982.
00:52:14.60\00:52:18.83
You may also
order their products
00:52:18.87\00:52:20.64
or get their recipes
online at abundantlivingtv.org.
00:52:20.67\00:52:25.17
That's abundantlivingtv.org.
00:52:25.21\00:52:28.94