I want to spend my life
00:00:01.90\00:00:07.80
Mending broken people
00:00:07.84\00:00:12.87
I want to spend my life
00:00:12.91\00:00:19.08
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
00:00:40.77\00:00:46.11
I want to spend my life
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Mending broken people
00:00:51.68\00:00:56.28
Hi, welcome to, 3ABN today.
00:01:07.16\00:01:09.76
And I'm Curtis and
that will be Paula.
00:01:09.80\00:01:14.10
How you doing
today? I'm doing wonderful?
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You're looking mighty good too.
00:01:16.00\00:01:17.34
Well, praise the Lord.
00:01:17.37\00:01:18.71
Yes, all right,
another cooking show, my dear.
00:01:18.74\00:01:21.11
Another show,
another 'Today' show.
00:01:21.14\00:01:23.35
Another today show
with a lot of new recipes.
00:01:23.38\00:01:26.18
Some of these are
new recipes, aren't they?
00:01:26.21\00:01:27.55
New, new, new recipe.
00:01:27.58\00:01:28.95
Okay, 'cause you
are always developing
00:01:28.98\00:01:30.69
new recipes all the time
00:01:30.72\00:01:32.05
till the second
coming of Jesus Christ.
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Always in the kitchen. Always.
00:01:33.66\00:01:35.52
My first love God,
second love Curtis,
00:01:35.56\00:01:38.69
third love the children,
and forth love recipes.
00:01:38.73\00:01:41.00
Oh, I'm right behind
God, yeah? That's right.
00:01:41.03\00:01:42.50
That's right
behind somebody good.
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Okay, I'll snoke
with that, all right
00:01:44.30\00:01:46.87
but I know my wife
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she'll always love to experiment
00:01:48.27\00:01:50.14
with recipes all the time
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and so she's
always in the kitchen,
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always and of course,
I always have to sample
00:01:53.21\00:01:56.04
these recipes and
I'm the taste tester
00:01:56.08\00:01:58.45
but someone have to
do it and I'm the one.
00:01:58.48\00:02:01.88
Well, people are always
looking for easy quick ways.
00:02:01.92\00:02:04.35
They want to eat healthy,
00:02:04.39\00:02:05.72
but they want it quick and easy.
00:02:05.75\00:02:07.22
And so today's
recipe... Right, and taste good.
00:02:07.26\00:02:08.59
Oh, it definitely
got to taste good.
00:02:08.62\00:02:09.96
It's got to look
good, taste good,
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smell good all that together.
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Yeah.
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And then they say, "Also,
don't forget about the money.
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I don't want to
spend a lot of money okay?"
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And the good news
is it's easy to get.
00:02:17.00\00:02:18.33
Easy to get.
00:02:18.37\00:02:19.70
Okay, so you don't have to,
00:02:19.73\00:02:21.07
you know, go to China and
get the recipes or ingredients.
00:02:21.10\00:02:23.61
It's right here.
00:02:23.64\00:02:24.97
You don't, you don't, you don't.
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Most of these are on regular
grocery stores right here.
00:02:26.37\00:02:28.24
Most of them are from
regular grocery stores.
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Grocery stores
have gotten to the point
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now where
they're actually bringing
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in a lot of the
health food section.
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So you'll see things, like,
you know, we used to only see,
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like, let's say lasagna noodles,
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that were semolina enriched.
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Well, now you have
the whole wheat noodles.
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And look at the pasta,
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all the different
pastas out there now.
00:02:43.56\00:02:44.93
They're all done in
a whole wheat blends
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so, you know, a lot more
different things out there.
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A lot more they've changed,
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like the cheeses
have changed out.
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Cream cheeses have changed now
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and all because of the
fact that the community,
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the population is saying,
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"I want to be more
healthy right now."
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Right, right, people are moving
that way too as well, yeah.
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And not to mention
they want to get the money.
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Yes, okay.
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You know, as we
are the South Central
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Conference Health
Ministry's director.
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And that includes
our Kentucky Tennessee,
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Alabama, Mississippi, and
Northwest part of Florida.
00:03:10.49\00:03:13.15
So we're talking about
the South, the deep South
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probably the
most challenging area
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in this nation.
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And so when it
comes to healthful living,
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this is really the
area that is really needed
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in our territory,
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and started a
conference for health directors
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so this is really needed.
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It's needed and once again,
like I said before, Curtis,
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they are just saying,
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"If it's going to be healthy
I am running and ripping."
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I don't know about you,
00:03:35.58\00:03:36.91
but everybody seems to be
in a fast track everywhere.
00:03:36.95\00:03:39.68
And so if the food is available,
00:03:39.71\00:03:42.22
if it's ready, if it's,
00:03:42.25\00:03:43.69
you know, all you
have to do is warm it up,
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you know, or maybe
prepare it within 35-45 minutes
00:03:45.09\00:03:48.16
then people are more inclined
to go healthy otherwise.
00:03:48.19\00:03:51.09
And, you know,
when you get hungry,
00:03:51.13\00:03:53.16
you're going to
grab whatever is in place
00:03:53.19\00:03:55.30
and that means
things in the refrigerator
00:03:55.33\00:03:57.13
and things you brought
in because, one of mine...
00:03:57.17\00:03:58.57
And it's usually not healthy.
00:03:58.60\00:04:00.44
No, no. If you
grab something else.
00:04:00.47\00:04:01.80
And then that
evening you just start crying
00:04:01.84\00:04:04.24
because you realize
that you ate a lot of stuff
00:04:04.27\00:04:05.87
you shouldn't have had.
00:04:05.91\00:04:07.24
Now you feel depressed,
00:04:07.28\00:04:08.88
and then you eat
more 'cause you feel bad.
00:04:08.91\00:04:10.45
Oh, yeah. Oh, yeah.
00:04:10.48\00:04:11.81
And the Dominoes
keeps rolling down the hill,
00:04:11.85\00:04:13.25
so, but these recipes today...
00:04:13.28\00:04:14.72
These are good, these are good.
00:04:14.75\00:04:16.25
These are actually...
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Believe it or not,
00:04:17.65\00:04:19.65
you know, people are
used to using the stove
00:04:19.69\00:04:22.36
over the oven for
fixing their foods
00:04:22.39\00:04:24.76
and when they're fixing
their foods in the stove
00:04:24.79\00:04:26.36
it's going to
take not only more heat
00:04:26.39\00:04:27.90
but also a longer time.
00:04:27.93\00:04:29.26
Well, these recipes
that we're presenting today
00:04:29.30\00:04:31.03
on Today Show are all
quick and easy recipes
00:04:31.07\00:04:34.54
that you can repair on top
00:04:34.57\00:04:35.90
like our Easy
Vegan Stovetop Lasagna
00:04:35.94\00:04:39.91
and then we're going to be
doing a Sauteed Kale Greens
00:04:39.94\00:04:44.88
and you know, we're gonna go
to that Skillet Shepherd's Pie
00:04:44.91\00:04:49.08
and when we finish that pie,
00:04:49.12\00:04:50.65
we're actually
going to Chicken Fajitas.
00:04:50.69\00:04:53.39
Chicken Fajitas?
00:04:53.42\00:04:54.76
Yeah, with all the fixings on it
00:04:54.79\00:04:56.39
and we're gonna end our show
00:04:56.42\00:04:57.76
with an Apple
Raisin Pecan Burritos.
00:04:57.79\00:05:01.16
Mmm.
00:05:01.20\00:05:02.53
Now chicken that's not
the real chicken or not...
00:05:02.56\00:05:05.30
None of it's real.
00:05:05.33\00:05:06.67
My 3ABN audience know...
00:05:06.70\00:05:08.04
They know better.
00:05:08.07\00:05:09.40
They know, they know
and those who are watching
00:05:09.44\00:05:10.77
for the very first
time because one time...
00:05:10.81\00:05:12.77
New watchers, new viewers.
00:05:12.81\00:05:14.14
We had people saying,
they were at a hotel room
00:05:14.18\00:05:16.01
and they turned their T.V. on
00:05:16.04\00:05:17.45
and they heard us
laughing and they switched back
00:05:17.48\00:05:19.65
and they saw 3ABN
00:05:19.68\00:05:21.45
and so they might not know
00:05:21.48\00:05:23.18
that we're actually a
program that does all...
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Plant based.
00:05:24.85\00:05:26.19
Plant based cooking
and so with that in mind,
00:05:26.22\00:05:28.06
yeah, we have to say that
when we talk about everything.
00:05:28.09\00:05:30.26
It's either a mock beef crumble
or a mock chicken crumble,
00:05:30.29\00:05:34.20
mock steaks.
00:05:34.23\00:05:36.16
Everything is done
in a plant based format
00:05:36.20\00:05:38.73
but it looks like and
acts like the real thing.
00:05:38.77\00:05:40.87
Okay, God's original diet.
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God's original diet, okay.
00:05:43.30\00:05:44.64
All right, so therefore,
00:05:44.67\00:05:46.01
now these are the
recipes on top of the stove,
00:05:46.04\00:05:48.01
so people are not
turning on their ovens, correct?
00:05:48.04\00:05:50.08
No oven on and...
00:05:50.11\00:05:51.45
So they save electricity.
00:05:51.48\00:05:52.81
I know, one of my friends
00:05:52.85\00:05:54.18
when I told her we
were doing this show,
00:05:54.22\00:05:55.55
she said, "Lasagna
on top of the stove,
00:05:55.58\00:05:57.09
come, Paula, come on you
know you got to go in that oven
00:05:57.12\00:05:59.32
with that Lasagna,
00:05:59.35\00:06:00.69
with all those three
tiers and everything."
00:06:00.72\00:06:02.06
You know? Yes.
00:06:02.09\00:06:03.43
And I said, "No, you don't.
00:06:03.46\00:06:04.79
We're actually going to do
Lasagna on top of the stove."
00:06:04.83\00:06:06.53
We're gonna save some people
utility bills on this one.
00:06:06.56\00:06:09.06
Yes, yes, yes. Yes, all right.
00:06:09.10\00:06:10.43
And everybody's gonna be ready,
00:06:10.47\00:06:11.80
you know, this is one recipe
that children can use as well.
00:06:11.83\00:06:14.14
So let's go to
the actual recipe.
00:06:14.17\00:06:15.77
Okay, let's do it.
00:06:15.80\00:06:17.14
This recipe calls for
three tablespoons of olive oil.
00:06:17.17\00:06:22.21
One package of
mock beef crumbles.
00:06:22.24\00:06:24.85
One 24-ounce jar
of spaghetti sauce.
00:06:24.88\00:06:27.75
One in
three-fourth cups of water.
00:06:27.78\00:06:30.12
One-third cup of
Italian dressing.
00:06:30.15\00:06:32.79
One teaspoon of parsley.
00:06:32.82\00:06:34.69
One teaspoon of
Italian seasoning.
00:06:34.72\00:06:37.06
One teaspoon of garlic powder.
00:06:37.09\00:06:39.03
One teaspoon of onion powder.
00:06:39.06\00:06:41.86
One tablespoon of
chicken style seasoning.
00:06:41.90\00:06:44.47
One and one-half cup of
tofu, silken firm, crumbled.
00:06:44.50\00:06:48.50
Three garlic cloves, minced.
00:06:48.54\00:06:50.41
Eight whole
wheat lasagna noodles
00:06:50.44\00:06:52.77
and one cup of Daiya
cheddar style cheese.
00:06:52.81\00:06:56.78
Okay, now let's talk
about some of these ingredients
00:06:56.81\00:06:59.38
because it maybe
new to a lot of people.
00:06:59.41\00:07:02.22
The chicken style seasoning,
let's talk about that for those
00:07:02.25\00:07:04.52
who maybe watching
for the first time.
00:07:04.55\00:07:06.09
Chicken style seasoning...'
00:07:06.12\00:07:09.09
cause I can hear
the question already,
00:07:09.12\00:07:10.46
chicken style seasoning.
00:07:10.49\00:07:11.83
Yeah, yeah, yeah,
well, let me just say that,
00:07:11.86\00:07:13.19
well, as you know as
you're gonna be seeing
00:07:13.23\00:07:14.56
as we're putting this together.
00:07:14.60\00:07:15.93
Okay.
00:07:15.96\00:07:17.30
The chicken style seasoning
and beef style seasoning
00:07:17.33\00:07:18.67
or mock
seasonings that look like
00:07:18.70\00:07:20.04
and basically
they're actually seasonings
00:07:20.07\00:07:22.00
that do not have any chicken
or beef in them whatsoever.
00:07:22.04\00:07:25.21
So these are mock?
00:07:25.24\00:07:26.57
Yeah, they have a brand
out there called McKay's.
00:07:26.61\00:07:29.14
They've got a couple
other brands out there also,
00:07:29.18\00:07:31.11
but when you go look for
them in your supermarket,
00:07:31.15\00:07:32.85
you will see they're
actually imitation chicken,
00:07:32.88\00:07:35.72
imitation beef so
it will say on there.
00:07:35.75\00:07:37.75
And then in a
regular grocery store,
00:07:37.79\00:07:39.15
you know, that was going
to be in a health food store.
00:07:39.19\00:07:40.52
In a regular grocery store,
in the natural food section.
00:07:40.56\00:07:41.89
Okay.
00:07:41.92\00:07:43.26
And if it's not there
talk to the people there
00:07:43.29\00:07:45.16
and say, "You need a
natural food section."
00:07:45.19\00:07:46.53
That's right. That's
what we say, you know?
00:07:46.56\00:07:47.90
Okay.
00:07:47.93\00:07:49.26
I saw it on 3ABN
00:07:49.30\00:07:50.63
and I would like to get
some chicken style seasoning,
00:07:50.67\00:07:53.00
beef style seasoning, all right?
00:07:53.03\00:07:54.37
Lobbying, all right.
00:07:54.40\00:07:55.74
Lobby for it,
lobby for it, you know?
00:07:55.77\00:07:57.11
And, so, yeah we got that.
00:07:57.14\00:07:58.54
And also we have
our beef crumbles
00:07:58.57\00:08:01.24
which is actually a ground beef
00:08:01.28\00:08:03.35
that looks like
regular ground beef.
00:08:03.38\00:08:04.78
Now there's many
brands or products
00:08:04.81\00:08:06.68
of ground beef mock.
00:08:06.72\00:08:08.28
Yes. Many variations, or...
00:08:08.32\00:08:10.19
This one, Curtis, comes frozen.
00:08:10.22\00:08:12.19
It actually comes frozen
and so it's a better one.
00:08:12.22\00:08:14.59
We used use the TVP
00:08:14.62\00:08:15.96
now they've got a
frozen one out there
00:08:15.99\00:08:17.33
that you can actually use.
00:08:17.36\00:08:18.69
A lot of companies are
making the beef crumbles now.
00:08:18.73\00:08:20.20
That's optional to us as well.
00:08:20.23\00:08:21.93
And also we're
using, believe it or not,
00:08:21.96\00:08:24.17
a whole wheat noodles
00:08:24.20\00:08:26.13
or lasagna noodles
or a whole wheat noodle.
00:08:26.17\00:08:27.97
And we're gonna be
using in this recipe
00:08:28.00\00:08:29.50
and I want to say that
00:08:29.54\00:08:30.87
when we did that
whole wheat noodle before,
00:08:30.91\00:08:33.14
the actual...
remember now on the programs,
00:08:33.17\00:08:35.58
people always ask me,
"Are these your recipes?
00:08:35.61\00:08:37.78
Did you just
come up with those?"
00:08:37.81\00:08:39.15
And so what I do
is a lot of times
00:08:39.18\00:08:40.62
I will go into a recipe
that I might have had in a book
00:08:40.65\00:08:43.49
from back in the day,
that's back in the day.
00:08:43.52\00:08:44.99
That's some time ago...
00:08:45.02\00:08:46.35
And I will actually go in there
00:08:46.39\00:08:47.72
and I will
transfer the things out.
00:08:47.76\00:08:49.56
So if it says,
"Regular in rich pasta noodle,
00:08:49.59\00:08:51.69
" I will use a
whole wheat pasta noodle.
00:08:51.73\00:08:53.09
If it says,
"Regular ground beef,
00:08:53.13\00:08:54.90
" I will use the
mock ground beef.
00:08:54.93\00:08:56.53
And so I'm able to
switch things out that way.
00:08:56.56\00:08:58.93
And then some
things, like for instance,
00:08:58.97\00:09:01.60
you will see also we
will be using also a cheese,
00:09:01.64\00:09:04.37
it's called a daiya cheese,
00:09:04.41\00:09:05.74
which is a new
cheese on the market.
00:09:05.77\00:09:07.31
That's actually a
cheese that we use to simulate
00:09:07.34\00:09:09.74
that of regular cheese, okay?
00:09:09.78\00:09:11.11
Okay.
00:09:11.15\00:09:12.48
And for our cottage
cheese, believe or not,
00:09:12.51\00:09:13.85
'cause we're actually going
to be using our silken tofu.
00:09:13.88\00:09:15.22
Okay.
00:09:15.25\00:09:16.58
Because it has that resemblance,
00:09:16.62\00:09:17.95
as you're going
to see in little bit,
00:09:17.99\00:09:19.32
you're going to
see a resemblance
00:09:19.35\00:09:20.69
of how it looks like
00:09:20.72\00:09:22.06
actual cottage
cheese, all right?
00:09:22.09\00:09:23.43
Okay, all right.
00:09:23.46\00:09:24.79
And so we're
going to go ahead...
00:09:24.83\00:09:26.16
I think everything that
you were actually asking me
00:09:26.19\00:09:27.53
that might be new or different.
00:09:27.56\00:09:28.90
Yes, I think the
different are the daiya cheese,
00:09:28.93\00:09:30.27
and enrichened and whole wheat,
00:09:30.30\00:09:31.63
so we don't want to use
enrich, or refine, all right?
00:09:31.67\00:09:34.17
No, enrich, no enrich.
00:09:34.20\00:09:35.54
'Cause that can
lead to prediabetes.
00:09:35.57\00:09:38.57
Absolutely.
00:09:38.61\00:09:39.94
Refined
carbohydrates, so we're using...
00:09:39.97\00:09:41.54
And we will talk about that too.
00:09:41.58\00:09:42.91
Yeah. Okay, so...
00:09:42.94\00:09:44.28
I'm gonna start off by
putting in my olive oil
00:09:44.31\00:09:45.65
and my skillet to get it ready
00:09:45.68\00:09:47.08
so that I can do
the mock ground beef.
00:09:47.12\00:09:48.98
So let me go here and...
00:09:49.02\00:09:50.35
Now how come this
recipe on top of the stove,
00:09:50.39\00:09:51.72
I mean, did you
just experiment this
00:09:51.75\00:09:53.52
or you saw it some place or...
00:09:53.56\00:09:54.89
Now believe it or not,
I actually saw this one.
00:09:54.92\00:09:56.26
Oh.
00:09:56.29\00:09:57.63
Matter of fact, somebody
00:09:57.66\00:09:58.99
actually had a recipe
for a stove top lasagna.
00:09:59.03\00:10:01.93
But it had all the other stuff.
00:10:01.96\00:10:03.90
All the other stuff
that are not as healthy?
00:10:03.93\00:10:05.70
Yeah, and you know and
I'm really thankful that,
00:10:05.73\00:10:08.87
you know, it's a God given gift.
00:10:08.90\00:10:11.21
He has actually said...
00:10:11.24\00:10:12.57
you know, I can go
back in there and say,
00:10:12.61\00:10:13.94
"Well, I mean a
stove top is a good idea
00:10:13.98\00:10:16.44
and quick and
fast is a good idea.
00:10:16.48\00:10:17.81
And who don't
like lasagna, you know?
00:10:17.85\00:10:19.81
So I just said to myself,
"Let's see if we can make this
00:10:19.85\00:10:22.05
a little bit more healthier."
00:10:22.08\00:10:23.59
Okay. Plant based, all right?
00:10:23.62\00:10:25.02
What did self say in response?
00:10:25.05\00:10:26.65
Self said, "Go
ahead and do it, girl."
00:10:26.69\00:10:28.29
That's what self said?
00:10:28.32\00:10:29.66
I did it, I did it
and I'm telling you,
00:10:29.69\00:10:31.03
we already had it in a
couple of people's house
00:10:31.06\00:10:32.39
and they were
like, "What is that?"
00:10:32.43\00:10:34.06
And I said, "Stove top lasagna."
00:10:34.10\00:10:35.93
Yeah! What's those recipes?
00:10:35.96\00:10:37.70
Now of course, you
know, some of my friends
00:10:37.73\00:10:39.57
that are not "vegans"
00:10:39.60\00:10:41.44
which means they had no
milk, no eggs, no dairy.
00:10:41.47\00:10:44.24
I take that word vegan out
00:10:44.27\00:10:45.61
'cause that gets
them all worked up.
00:10:45.64\00:10:46.98
So I just say stove
top, you know, a skillet,
00:10:47.01\00:10:49.04
you know, lasagna okay.
00:10:49.08\00:10:50.65
And then they
eat it and everything
00:10:50.68\00:10:52.08
and they're always like,
"Girl, that was really good,
00:10:52.11\00:10:53.92
you know and how there's cheese
and everything up in there."
00:10:53.95\00:10:56.15
And I just
started laughing at them.
00:10:56.18\00:10:58.79
After they swallow...
00:10:58.82\00:11:00.16
Yeah, always let them eat first.
00:11:00.19\00:11:01.52
You have to swallow first.
00:11:01.56\00:11:02.89
Don't comment to people
as they are eating things.
00:11:02.92\00:11:04.26
There's still
food in their mouth.
00:11:04.29\00:11:05.63
Always wait till they
eat. Yeah, that's too soon.
00:11:05.66\00:11:07.00
And then they
ask you for a recipe
00:11:07.03\00:11:08.66
and then they look
at the recipe and say,
00:11:08.70\00:11:10.03
"Hey, wait a minute.
00:11:10.07\00:11:11.40
What is that?"
00:11:11.43\00:11:12.77
Timing is critical.
00:11:12.80\00:11:14.14
Very much so. Yes, it is.
00:11:14.17\00:11:15.50
All right, so with that
we're going to put it on
00:11:15.54\00:11:16.87
and we're going to
put our ground beef in.
00:11:16.91\00:11:18.24
Okay, like I said
before there is different...
00:11:18.27\00:11:19.87
that's mock ground
beef in grocery store.
00:11:19.91\00:11:21.98
There's many brands out there.
00:11:22.01\00:11:24.71
So we usually
wanted a mock ground beef.
00:11:24.75\00:11:26.92
One of the brands
and I'm going to...
00:11:26.95\00:11:28.28
let me just get
all the goodies out
00:11:28.32\00:11:29.65
'cause you know...
00:11:29.68\00:11:31.02
All right.
00:11:31.05\00:11:32.39
Matter of fact, we have a...
00:11:32.42\00:11:33.76
somebody calls on the
phone one day and she said,
00:11:33.79\00:11:35.12
her daughter is
about seven years old,
00:11:35.16\00:11:36.89
and every time this show
comes on, "Abundant Living",
00:11:36.93\00:11:39.39
What she does is
she runs and grabs
00:11:39.43\00:11:40.76
all her mother's
appliances and stuff,
00:11:40.80\00:11:42.13
and she goes in the kitchen
00:11:42.16\00:11:43.50
and she says she
copies exactly like me,
00:11:43.53\00:11:46.07
"All the goodies
out, " everything.
00:11:46.10\00:11:48.04
I think she says, she
has the hand on the hip
00:11:48.07\00:11:50.37
and got that head
moving and everything
00:11:50.41\00:11:52.14
and by now she's
probably in college by now
00:11:52.17\00:11:54.18
'cause that's sometime ago.
00:11:54.21\00:11:56.44
Probably so. Yeah, probably so.
00:11:56.48\00:11:57.81
And, Curtis, what I
want you to do is to go ahead
00:11:57.85\00:11:59.18
and start mashing up that
tofu for us with the fork.
00:11:59.21\00:12:01.12
Okay, all right.
00:12:01.15\00:12:02.48
And then you're going
to be adding to that...
00:12:02.52\00:12:03.85
you're going to be
adding up the ingredients
00:12:03.89\00:12:05.25
I have right in
front of you, okay?
00:12:05.29\00:12:06.62
Now this is what?
00:12:06.65\00:12:07.99
Firm extra firm?
00:12:08.02\00:12:09.42
This is extra
firm. Extra firm, okay.
00:12:09.46\00:12:11.96
Okay.
00:12:11.99\00:12:13.50
We're using a silken.
00:12:13.53\00:12:15.50
It's silken because we
have that creamy look to it.
00:12:15.53\00:12:18.00
So this is the Mori-nu
tofu that comes in a box?
00:12:18.03\00:12:21.20
Right, right.
And they're also...
00:12:21.24\00:12:22.64
Now they
actually have a 16 ounce
00:12:22.67\00:12:24.64
silken soft also
00:12:24.67\00:12:26.24
just look in there,
you know, and do that.
00:12:26.27\00:12:28.48
Look in and get that together.
00:12:28.51\00:12:29.84
Now the reason why I
also like this recipe
00:12:29.88\00:12:31.41
is because, guess what?
00:12:31.45\00:12:32.78
You do it on top of
the stove in a skillet.
00:12:32.81\00:12:35.52
So it's done in a skillet.
00:12:35.55\00:12:37.05
It's very, very easy.
00:12:37.09\00:12:38.42
My first question is,
how's it going to bake
00:12:38.45\00:12:40.36
through-and-through
on top of the stove.
00:12:40.39\00:12:42.59
I mean, you know,
00:12:42.62\00:12:44.03
I guess you'll tell us
as we walk through this.
00:12:44.06\00:12:46.80
You wait till you
see the finished product.
00:12:46.83\00:12:48.16
You just wait. You just wait.
00:12:48.20\00:12:49.53
You just wait.
00:12:49.56\00:12:50.90
Okay, now this
only takes a few minutes
00:12:50.93\00:12:52.27
'cause actually
it's already done
00:12:52.30\00:12:53.64
and basically most of
your frozen entree, like
00:12:53.67\00:12:56.20
let's say your beef
crumbles or chicken crumbles.
00:12:56.24\00:12:57.84
They'll tell you just
about two or three minutes
00:12:57.87\00:12:59.57
to make sure
that they do get hot.
00:12:59.61\00:13:01.34
But because it's
going to cook on a stove
00:13:01.38\00:13:02.74
it's going to do its thing.
00:13:02.78\00:13:04.11
So I'm going to go
ahead and begin to add in
00:13:04.15\00:13:05.98
my spaghetti sauce.
00:13:06.01\00:13:09.75
And Curtis, if you will...
00:13:09.78\00:13:11.12
Okay, and is
that mild or just...
00:13:11.15\00:13:13.52
Just any spaghetti, chunky
or any kind of spaghetti sauce.
00:13:13.56\00:13:16.02
Whatever your
favorite spaghetti sauces are
00:13:16.06\00:13:17.79
is what you use.
00:13:17.83\00:13:19.16
You can use the one
with vegetables in it,
00:13:19.19\00:13:20.53
you can use the plain one,
00:13:20.56\00:13:21.90
you can use the ones
with mushrooms in it.
00:13:21.93\00:13:23.26
Whatever your
favorite sauce is, okay?
00:13:23.30\00:13:25.47
`I think ours
is vegetable garden
00:13:25.50\00:13:26.90
or vegetable
something like that.
00:13:26.94\00:13:28.27
Yeah, it's a garden vegetable.
Yeah, garden vegetable.
00:13:28.30\00:13:29.64
And now you're going to go ahead
00:13:29.67\00:13:31.01
and add in here
the stuff you've got.
00:13:31.04\00:13:32.37
Okay.
00:13:32.41\00:13:33.74
Garlic powder, you got
your Italian seasoning.
00:13:33.78\00:13:35.11
You got your onion
powder, garlic powder,
00:13:35.14\00:13:36.48
all those that are part of that.
00:13:36.51\00:13:37.85
I'm gonna now go
ahead and put in my water.
00:13:37.88\00:13:40.98
So it's three and
three-fourth cups of water.
00:13:41.02\00:13:42.52
All this is needed because...
00:13:42.55\00:13:44.45
Chicken style, honey? Yeah.
00:13:44.49\00:13:45.82
In? Okay. Yeah,
that goes in there.
00:13:45.85\00:13:48.32
Now all this goes in here.
00:13:48.36\00:13:49.92
I'll just go ahead
and change this out.
00:13:49.96\00:13:51.66
All this goes in
00:13:56.23\00:13:57.57
because we've got
to put the noodles in.
00:13:57.60\00:13:58.93
The noodles are
gonna have to cook
00:13:58.97\00:14:00.84
in the actual sauce itself.
00:14:00.87\00:14:04.14
So I'm going to want you to mix
all that together, all right?
00:14:04.17\00:14:07.34
And you go ahead and
put the parsley in here too.
00:14:07.38\00:14:08.71
Parsley in here too, okay.
00:14:08.74\00:14:10.08
All right, I'm going to go ahead
00:14:10.11\00:14:11.45
and put my Italian seasoning
00:14:11.48\00:14:12.81
and this is what helps
to get an Italian dressing.
00:14:12.85\00:14:14.25
This is also what
helps to give that flavor...
00:14:14.28\00:14:15.62
When do we put
the... What's this...garlic?
00:14:15.65\00:14:18.09
That's with me, that's
me. Oh, that's yours, okay.
00:14:18.12\00:14:19.55
All right, I'm
going to put that in.
00:14:19.59\00:14:21.89
And we're going to go
ahead and put in the garlic.
00:14:21.92\00:14:25.83
Now this takes the place
of cottage cheese then, right?
00:14:25.86\00:14:28.00
Yep, that's taken the
place of cottage cheese.
00:14:28.03\00:14:29.50
Okay.
00:14:29.53\00:14:31.30
Okay, so we got
that garlic and onion.
00:14:31.33\00:14:34.00
So this is a
cholesterol-free dish.
00:14:34.04\00:14:36.34
Absolutely. Absolutely.
00:14:36.37\00:14:37.71
Absolutely.
00:14:37.74\00:14:39.07
Now this is the part I like.
00:14:39.11\00:14:40.78
Now on a recipe, they
ask for cottage cheese
00:14:40.81\00:14:44.35
and they ask for that
to go in and I kept saying,
00:14:44.38\00:14:45.75
"What are we going to use
00:14:45.78\00:14:47.12
in the place of cottage cheese?"
00:14:47.15\00:14:48.48
So then, I said, "Wait a minute.
00:14:48.52\00:14:49.85
We can actually use
the actual silken tofu."
00:14:49.88\00:14:52.89
So we're going
to begin to put in
00:14:52.92\00:14:54.52
to the recipe the tofu.
00:14:54.56\00:14:58.76
Okay.
00:14:58.79\00:15:00.13
All right, remember now,
00:15:00.16\00:15:01.50
this is everything
that's usually in the lasagna.
00:15:01.53\00:15:02.86
Right.
00:15:02.90\00:15:04.23
All right, you got the
cottage cheese in there...
00:15:04.27\00:15:05.60
So you've got that
00:15:05.63\00:15:06.97
so you don't
have the cholesterol,
00:15:07.00\00:15:08.34
you don't have
the saturated fat.
00:15:08.37\00:15:09.70
That's right, that's right.
00:15:09.74\00:15:11.07
And the tofu is bland,
00:15:11.11\00:15:12.61
it has no taste so
that's a good thing.
00:15:12.64\00:15:14.34
It picks up all the flavors
00:15:14.38\00:15:15.71
of the onion
powder and garlic powder.
00:15:15.74\00:15:17.71
And how many times has a
person actually made lasagna
00:15:17.75\00:15:20.05
and discovered that the
three-tier layered lasagna
00:15:20.08\00:15:22.88
became one big mush.
00:15:22.92\00:15:24.25
'Cause there's
tiers that did not stay
00:15:24.29\00:15:25.62
like they were supposed to.
00:15:25.65\00:15:26.99
Oh, yeah, it didn't stay up.
00:15:27.02\00:15:28.36
So what difference does
it make the way it goes in?
00:15:28.39\00:15:29.72
As long as all the things that
are supposed to be in there,
00:15:29.76\00:15:31.09
is actually in there, right?
00:15:31.13\00:15:32.46
Okay. All right, so here we go.
00:15:32.49\00:15:34.10
So we're going to put that in.
00:15:34.13\00:15:35.46
I'm going to get
finished with the rest of this.
00:15:35.50\00:15:36.83
And we got to get
all the goodies out.
00:15:40.44\00:15:42.94
Another whole wheat...
00:15:42.97\00:15:44.31
And I'm gonna say
something about the whole wheat
00:15:44.34\00:15:45.67
but let me quickly put this in.
00:15:45.71\00:15:47.04
Okay.
00:15:47.08\00:15:48.41
And you can see that
you've got to bring it to a boil
00:15:48.44\00:15:50.15
but I'm going to turn
this down a little bit, okay?
00:15:50.18\00:15:52.68
Can you put that away for me?
00:15:52.71\00:15:54.22
And let me just go ahead
and turn this down, all right.
00:15:54.25\00:15:57.65
Now I just take
00:15:57.69\00:15:59.29
and push them down a little bit.
00:15:59.32\00:16:01.02
Oh, I see.
00:16:01.06\00:16:02.39
Now on a recipe it called
for regular noodles, right,
00:16:02.42\00:16:05.79
regular enriched noodles?
00:16:05.83\00:16:07.36
Well, I didn't want to
use regular enriched noodles
00:16:07.40\00:16:09.00
so what I did was I
got the whole wheat noodles
00:16:09.03\00:16:11.93
and in order to do
the whole wheat noodles
00:16:11.97\00:16:13.94
because on your regular noodles,
00:16:13.97\00:16:15.47
they don't automatically...
00:16:15.50\00:16:16.84
they actually call it stove top
or regular oven ready noodles
00:16:16.87\00:16:20.31
and enriched noodles.
00:16:20.34\00:16:21.68
So that means
it only takes about
00:16:21.71\00:16:23.04
15 minutes for
me to get it done.
00:16:23.08\00:16:24.41
Well, that's not going to happen
00:16:24.45\00:16:25.78
when you do your pasta noodles.
00:16:25.81\00:16:27.15
It takes a little bit longer.
00:16:27.18\00:16:28.52
So I actually
cook my pasta noodles.
00:16:28.55\00:16:29.88
I want you to notice
that I have my little squares
00:16:29.92\00:16:31.25
'cause it really...
00:16:31.29\00:16:32.62
and should you have to
make little squares out of them
00:16:32.65\00:16:33.99
because you can't put
the whole thing in there.
00:16:34.02\00:16:35.99
So all we're going
to do is just actually
00:16:36.02\00:16:37.39
drop in the noodles.
00:16:37.43\00:16:40.16
Just put them on
there... Oh, so whole wheat...
00:16:40.20\00:16:42.93
Okay, so when I get
the whole noodle, yeah,
00:16:42.96\00:16:44.43
I get the whole noodle
and I break into four pieces.
00:16:44.47\00:16:45.80
You just drop it and
break it into four pieces
00:16:45.83\00:16:47.87
and just put them right there.
00:16:47.90\00:16:49.24
And it takes eight of them
to actually make this dish up.
00:16:49.27\00:16:52.27
Eight fours is 32 so
32 noodles all together.
00:16:52.31\00:16:55.54
Mm-hm.
00:16:55.58\00:16:56.91
Okay, because
we've got to get it done
00:16:56.95\00:16:58.78
and it's not going to
get done if we do it this way
00:16:58.81\00:17:00.52
so all I'm going to do
is just push them down.
00:17:00.55\00:17:01.88
So the noodles
are already cooked?
00:17:01.92\00:17:03.99
Yes, for whole wheat,
yes they're already cooked.
00:17:04.02\00:17:06.76
First and then
you put them in there.
00:17:06.79\00:17:08.12
Then you put in you get them...
00:17:08.16\00:17:09.49
Then let them finish cooking up.
00:17:09.52\00:17:10.86
Right. Okay.
00:17:10.89\00:17:12.23
And I say al dente because
we don't do the whole time
00:17:12.26\00:17:13.66
that the noodles
are supposed to cook.
00:17:13.70\00:17:15.16
So therefore, you're just
going to get them a little bit
00:17:15.20\00:17:17.47
to the point where
they're actually...
00:17:17.50\00:17:18.83
In al dente means if
a noodle takes about,
00:17:18.87\00:17:20.94
let's say, 12
minutes to get done.
00:17:20.97\00:17:22.70
Then you're going to
go to about maybe eight,
00:17:22.74\00:17:24.14
and by that time...
00:17:24.17\00:17:25.51
Yeah, see that's
a term I didn't know
00:17:25.54\00:17:26.88
growing up in
Cleveland, al de... al dente?
00:17:26.91\00:17:28.44
What's that, al dente?
00:17:28.48\00:17:30.05
This means they're not
completely cooked all the way.
00:17:30.08\00:17:31.81
Oh, okay.
00:17:31.85\00:17:33.62
I didn't use that
word when I was growing up.
00:17:33.65\00:17:35.25
I understand, I understand.
00:17:35.28\00:17:36.62
Yeah, in the playground we
didn't never said al dente.
00:17:36.65\00:17:37.99
So you see what we're doing?
00:17:38.02\00:17:39.35
We're actually
just taking the noodles
00:17:39.39\00:17:40.72
and we're
pushing them down inside
00:17:40.76\00:17:42.09
of the actual pan itself, okay?
00:17:42.12\00:17:44.26
Now... Okay, uh-huh.
00:17:44.29\00:17:46.16
Now is this one
whole box or just eight?
00:17:46.19\00:17:48.40
No, no, no, eight
noodles and cut into fours,
00:17:48.43\00:17:52.43
which gives you 32
noodles altogether.
00:17:52.47\00:17:54.80
And you're going to
use a large skillet.
00:17:54.84\00:17:56.20
As you can see
my skillet is large
00:17:56.24\00:17:57.61
or it's got to be a deep skillet
00:17:57.64\00:17:59.07
because you've got to be
able to get in the noodles
00:17:59.11\00:18:00.94
into the recipe itself, okay?
00:18:00.98\00:18:02.51
Yeah, so now,
when this is finished,
00:18:02.54\00:18:05.01
you're not going to have that
00:18:05.05\00:18:06.65
stand of three layer or tiers...
00:18:06.68\00:18:09.02
No, no, no, because it's
actually called stove top.
00:18:09.05\00:18:11.79
Stove top.
00:18:11.82\00:18:13.15
But you don't have
to turn the oven on
00:18:13.19\00:18:14.52
and you're still
getting the same lasagna.
00:18:14.56\00:18:16.02
And you're saving electricity.
And you're saving electricity.
00:18:16.06\00:18:17.96
Yes, you are. Yup, yup.
00:18:17.99\00:18:19.33
Now I'm going to finish these up
00:18:19.36\00:18:21.40
and all you do
is just make a space
00:18:21.43\00:18:22.90
for the noodles to
go down, all right?
00:18:22.93\00:18:24.77
So we've going to make sure
they're covered so they can...
00:18:24.80\00:18:26.57
Noodles have to be
completely covered, all right?
00:18:26.60\00:18:27.94
Okay.
00:18:27.97\00:18:29.30
And like I said before,
this recipe is knocked down,
00:18:29.34\00:18:34.61
drag out delicious.
00:18:34.64\00:18:36.31
Okay, for those who may not be
00:18:36.34\00:18:37.75
familiar with
that type of language,
00:18:37.78\00:18:39.85
what she means is,
this recipe is scrumptious,
00:18:39.88\00:18:42.55
it is good.
00:18:42.58\00:18:44.35
For interpretation, just saying.
00:18:44.39\00:18:46.55
Okay, just saying, just
saying, so let me tell you,
00:18:46.59\00:18:50.19
now I'm going to put the lid on
00:18:50.23\00:18:51.59
because you noticed that
we talked about the cheese.
00:18:51.63\00:18:53.29
I'm going to mention
that in the hot second
00:18:53.33\00:18:54.66
but we're going to put a lid on
00:18:54.70\00:18:56.97
and it goes for,
like, 30 minutes.
00:18:57.00\00:18:59.83
It actually cooks on top
of the stove for 30 minutes.
00:18:59.87\00:19:01.64
Wait a minute. Just 30 minutes?
00:19:01.67\00:19:03.00
You can get your salad ready,
you can get your garlic bread
00:19:03.04\00:19:04.37
and stuff together.
00:19:04.41\00:19:05.74
You can get whatever
you're going to have.
00:19:05.77\00:19:07.11
You can have your
broccoli or your...
00:19:07.14\00:19:08.94
whatever your green
vegetables, string beans.
00:19:08.98\00:19:10.31
You can have all that.
00:19:10.35\00:19:11.68
You can work on all that while
the lasagna is getting ready.
00:19:11.71\00:19:13.82
So within 30 minutes,
after you set your table,
00:19:13.85\00:19:16.15
this dish is ready to go.
00:19:16.18\00:19:17.85
Yeah.
00:19:17.89\00:19:19.22
Yeah, okay.
00:19:19.25\00:19:20.59
Now...
00:19:20.62\00:19:21.96
So now when do
we put the cheese?
00:19:21.99\00:19:23.32
Now that's why the
cheese is still here.
00:19:23.36\00:19:24.69
Okay.
00:19:24.73\00:19:26.06
Cheese does not go
in till you get done.
00:19:26.09\00:19:27.43
Once the 30 minutes is up,
00:19:27.46\00:19:28.80
then you sprinkle
your cheese on top,
00:19:28.83\00:19:30.17
and then you put
the lid back on it
00:19:30.20\00:19:31.53
and it goes for
about five minutes
00:19:31.57\00:19:32.90
and the cheese
will melt on top of it.
00:19:32.93\00:19:34.54
And you will see this
at the end of the program.
00:19:34.57\00:19:36.40
You will see what it looks like,
00:19:36.44\00:19:38.21
when we talk about
melting cheese on top,
00:19:38.24\00:19:40.34
and I know you'll
say, daiya, what is that?
00:19:40.38\00:19:42.31
There's all kind
of cheeses on a market
00:19:42.34\00:19:44.18
that you can actually use now.
00:19:44.21\00:19:45.71
And daiya is a new
one out in the market.
00:19:45.75\00:19:48.12
It's done with the tapioca.
00:19:48.15\00:19:49.98
You know tapioca, we
used for tapioca pudding.
00:19:50.02\00:19:52.35
It's done with a tapioca
00:19:52.39\00:19:53.72
and that's what
actually gives it the texture
00:19:53.76\00:19:55.36
and the melting it needs to have
00:19:55.39\00:19:57.49
rather than some
of your other cheeses
00:19:57.53\00:19:58.86
that people talk
about, all right?
00:19:58.89\00:20:00.23
So now this is not soy
bases, it's not dairy based.
00:20:00.26\00:20:04.13
No, it's non-dairy. Non-dairy.
00:20:04.17\00:20:06.20
Non-dairy. Non-soy.
00:20:06.23\00:20:07.57
Right. But...
00:20:07.60\00:20:08.94
What does it look
like? Yes, I mean...
00:20:08.97\00:20:10.31
It looks like
regular cheddar cheese.
00:20:10.34\00:20:11.67
And it has a
nice mouthfeel to it.
00:20:11.71\00:20:13.51
It has a wonderful mouthfeel.
00:20:13.54\00:20:15.38
Somebody asked me a question,
one time, about, you know,
00:20:15.41\00:20:17.58
what about the
pizzas I'm used to.
00:20:17.61\00:20:19.58
You know about my
mac and cheese, okay.
00:20:19.61\00:20:21.28
Well, believe it or not,
00:20:21.32\00:20:22.65
those are the things
that you can actually use.
00:20:22.68\00:20:24.02
Look around the market,
00:20:24.05\00:20:25.39
and test out
some of the new things
00:20:25.42\00:20:26.76
on the market and try them out.
00:20:26.79\00:20:28.12
And you will see
00:20:28.16\00:20:29.49
that they really will work
for you as well, all right?
00:20:29.52\00:20:30.86
Okay.
00:20:30.89\00:20:32.23
So that is our
lasagna on top of the stove.
00:20:32.26\00:20:34.23
Lasagna on top of the stove.
00:20:34.26\00:20:35.60
All right. On top
of the stove, okay.
00:20:35.63\00:20:37.20
And so we're now going to go
to another one of my favorites
00:20:37.23\00:20:39.80
which is the
Sauteed Kale Greens.
00:20:39.83\00:20:42.94
Okay.
00:20:42.97\00:20:44.31
It calls for two
tablespoons of olive oil.
00:20:44.34\00:20:46.51
One-half medium
onion, cut into strips.
00:20:46.54\00:20:49.01
One-half medium red
pepper, cut into strips.
00:20:49.04\00:20:51.71
One-half medium yellow
pepper, cut into strips.
00:20:51.75\00:20:55.18
One bunch of organic
kale greens and salt to taste.
00:20:55.22\00:21:01.36
Now this is a
really good recipe.
00:21:01.39\00:21:03.12
Okay.
00:21:03.16\00:21:04.49
You've been hearing a
lot of stuff about kale.
00:21:04.53\00:21:05.86
People have been doing kale
and they're going kale crazy.
00:21:05.89\00:21:07.96
Kale crazy.
00:21:08.00\00:21:09.33
You put kale in smoothies
and kale in your salad...
00:21:09.36\00:21:11.73
Part of the green drinks, huh?
00:21:11.77\00:21:13.34
Yeah, part of the green drinks,
but Kale's got some real good,
00:21:13.37\00:21:15.87
I mean, there's
no properties to it.
00:21:15.90\00:21:17.51
It is actually a part
of the cruciferous group.
00:21:17.54\00:21:19.47
Which is cruciferous
is the cabbage family.
00:21:19.51\00:21:22.24
Like in the cabbage family
you've got brussel sprouts
00:21:22.28\00:21:24.11
and kale in collard
greens, and cauliflower,
00:21:24.15\00:21:26.45
all those are
part of that kingdom.
00:21:26.48\00:21:27.98
These are all cancer preventers,
00:21:28.02\00:21:29.92
but this skillet,
skillet Kale is different.
00:21:29.95\00:21:32.62
On the stove.
00:21:32.65\00:21:33.99
Yeah, yeah, once
again on top of the stove.
00:21:34.02\00:21:35.36
Okay.
00:21:35.39\00:21:36.73
'Cause usually
when you cook the kale
00:21:36.76\00:21:38.09
you usually cook
it in a pot on a stove
00:21:38.13\00:21:39.46
if it is a long time.
00:21:39.49\00:21:40.83
Yeah, there's a lot
of water and all that.
00:21:40.86\00:21:42.20
Once again, once
again, once again
00:21:42.23\00:21:43.57
we're going to do it
in a different way, so...
00:21:43.60\00:21:44.93
I see no water up here.
00:21:44.97\00:21:46.30
There's no
water, there's no water.
00:21:46.33\00:21:47.67
We're going to turn this
on, and start getting it ready
00:21:47.70\00:21:49.50
and it's actually
going to take in that.
00:21:49.54\00:21:51.11
We're going to
put our olive oil in.
00:21:51.14\00:21:53.01
Okay.
00:21:53.04\00:21:54.38
And let it get going.
00:21:54.41\00:21:55.74
All right.
00:21:55.78\00:21:57.11
This is one
dish, a lot of people
00:21:57.15\00:21:59.08
may not like kale that much,
00:21:59.11\00:22:01.68
when it come to the food
00:22:01.72\00:22:03.08
cruciferous or
brassica's family.
00:22:03.12\00:22:05.49
Sometimes it's called
in the medical journals,
00:22:05.52\00:22:07.29
Brassica,
00:22:07.32\00:22:08.66
but it has a lot of
medicinal properties.
00:22:08.69\00:22:10.53
My wife has
said, chemo preventive.
00:22:10.56\00:22:14.36
So that's lot of the
good properties for that.
00:22:14.40\00:22:15.93
Now what you gonna do
while we're getting ready,
00:22:15.96\00:22:17.37
I would like for you to go
ahead and start cutting those
00:22:17.40\00:22:19.47
peppers up for me.
00:22:19.50\00:22:20.87
Okay.
00:22:20.90\00:22:22.87
When I buy that kale
00:22:22.90\00:22:24.41
it actually
comes in a large leaf,
00:22:24.44\00:22:26.41
and in order for
you to be able to use it
00:22:26.44\00:22:28.01
in this particular recipe,
00:22:28.04\00:22:29.41
it's got a cord on it,
00:22:29.44\00:22:30.85
and you're gonna take
that actual long stem,
00:22:30.88\00:22:32.85
what we call
the quill out of it,
00:22:32.88\00:22:34.45
and so that it is in
small bite-sized pieces
00:22:34.48\00:22:36.42
that's what you
actually want on that, okay?
00:22:36.45\00:22:37.79
Okay.
00:22:37.82\00:22:39.15
So I'm gonna help you with
that with my other knife there.
00:22:39.19\00:22:42.09
Oh, we got the
yellow and we got the green.
00:22:42.12\00:22:44.39
All these are
going at the same time
00:22:44.43\00:22:46.56
and also the onions
00:22:46.59\00:22:48.26
are going to go in
there also as well, okay?
00:22:48.30\00:22:50.97
And this gives it color.
00:22:51.00\00:22:52.33
That's the reason I like to use
the different colors in here.
00:22:52.37\00:22:54.80
You want all of these, honey?
00:22:54.84\00:22:56.17
Uh-huh, I want all of them
and then we'll move these over.
00:22:56.20\00:22:58.94
Yup, okay.
00:22:58.97\00:23:00.31
I'm sorry, we eat with our eyes.
00:23:00.34\00:23:01.68
We eat with our
eyes and this actually
00:23:01.71\00:23:03.14
is just as beautiful
in this picture, you know?
00:23:03.18\00:23:05.51
We do the onions.
00:23:05.55\00:23:06.88
We're gonna slice the
onions up in this way, okay?
00:23:06.92\00:23:11.02
And you're
beautiful in this camera.
00:23:11.05\00:23:12.42
Thank you.
00:23:12.45\00:23:13.79
No, thank you.
00:23:13.82\00:23:15.39
Okay,
00:23:15.42\00:23:17.79
let's make sure we don't
have any crazy ones up in there.
00:23:17.83\00:23:21.23
Undesirables.
00:23:21.26\00:23:22.60
Undesirables, okay.
00:23:22.63\00:23:24.53
Go ahead and do the
rest of that for me.
00:23:24.57\00:23:25.90
And I'll go ahead and
start putting that in.
00:23:25.93\00:23:27.27
Our olive oil is ready to go.
00:23:27.30\00:23:28.64
Okay.
00:23:28.67\00:23:30.01
Alrighty
00:23:30.04\00:23:31.37
and we're just going to
go ahead and put them in.
00:23:31.41\00:23:32.74
I hear the sizzling.
00:23:35.44\00:23:36.85
Hear that
sizzling, hear sizzling
00:23:36.88\00:23:39.81
and one the thing about this,
you want to be a little careful
00:23:39.85\00:23:41.82
'cause you don't want
them to get done way before
00:23:41.85\00:23:44.29
the actual kale gets done.
00:23:44.32\00:23:45.89
So we're kind of
put them on a bottom
00:23:45.92\00:23:48.46
'cause we're actually
sauteing or caramelizing them,
00:23:48.49\00:23:50.93
as they would say.
00:23:50.96\00:23:52.29
With a little bit more final.
00:23:52.33\00:23:53.66
And go ahead and give
me those, just the onions.
00:23:53.70\00:23:56.73
All right.
00:23:56.77\00:23:58.10
Okay, and put that in.
00:23:58.13\00:23:59.87
This will give that
flavor as well, all right?
00:23:59.90\00:24:02.74
Okay.
00:24:02.77\00:24:04.41
Now right now is when I'm
going to actually go ahead on
00:24:04.44\00:24:07.84
and begin to put
in the actual kale.
00:24:07.88\00:24:11.35
We already cut it up into
bite-sized pieces remember now.
00:24:11.38\00:24:13.98
Got rid of main stock on it
00:24:14.02\00:24:15.98
and we're just
going to put them in
00:24:16.02\00:24:17.35
because the water
content of the kale
00:24:17.39\00:24:21.29
is actually going to
shrink as it cooks, all right?
00:24:21.32\00:24:25.19
Now is this frozen or fresh?
00:24:25.23\00:24:28.23
Fresh. Fresh kale.
00:24:28.26\00:24:29.76
Fresh organic kale.
00:24:29.80\00:24:31.13
Okay. Okay.
00:24:31.17\00:24:32.60
So we got that going.
00:24:32.63\00:24:34.14
I usually put a lid
on for a few minutes.
00:24:34.17\00:24:35.80
Okay?
00:24:39.21\00:24:41.24
And then a little bit...
00:24:41.28\00:24:42.61
What I'm going to do is
I'm going to take my spatula...
00:24:42.64\00:24:43.98
And we still add the
salt but that's later?
00:24:44.01\00:24:45.35
At the end. Oh, okay.
00:24:45.38\00:24:46.72
At the end we're
going to use salt, okay?
00:24:46.75\00:24:48.08
And so this is really good
00:24:48.12\00:24:49.45
because, I mean,
once you put the lid on it
00:24:49.48\00:24:51.02
and let it sit for a while
00:24:51.05\00:24:52.39
you're going to
actually bring up
00:24:52.42\00:24:53.76
the onions and the peppers
and everything on top of it.
00:24:53.79\00:24:56.52
So the name of the
game is we going to,
00:24:56.56\00:24:57.93
you know, look and see
because once you get started
00:24:57.96\00:24:59.86
believe it or not,
because there's so much water
00:24:59.89\00:25:01.90
in the actual kale itself
00:25:01.93\00:25:03.53
that it begins to
shrink right there.
00:25:03.57\00:25:05.43
Now tell me something,
00:25:05.47\00:25:06.80
how do people
normally cook kale?
00:25:06.84\00:25:08.34
I mean how is it normally done?
00:25:08.37\00:25:09.70
Usually in water, they usually
do it in water, a lot of water.
00:25:09.74\00:25:11.31
They do collard
greens the same way,
00:25:11.34\00:25:12.67
mustard sprouts the same way...
00:25:12.71\00:25:14.04
With a lot of water...
00:25:14.08\00:25:15.41
A lot of water and
cook it on top of the stove
00:25:15.44\00:25:16.78
till it gets tender.
00:25:16.81\00:25:18.15
Okay. But normally not sauteing.
00:25:18.18\00:25:19.51
This is sauteing...
00:25:19.55\00:25:20.88
So you're using
kale's own natural water
00:25:20.92\00:25:22.25
that's already in the kale?
00:25:22.28\00:25:23.62
Right, right. Okay,
no additional water?
00:25:23.65\00:25:24.99
No, additional water, okay?
00:25:25.02\00:25:26.35
Okay, so let's see what happens
00:25:26.39\00:25:27.72
when we pull it
up and you can see.
00:25:27.76\00:25:29.09
Yeah!
00:25:29.12\00:25:30.46
There's already
liquid there, okay?
00:25:30.49\00:25:31.83
I'm gonna set this
right here for a minute.
00:25:31.86\00:25:33.29
It's already cooked down.
It's already cooking down...
00:25:33.33\00:25:35.20
So now we're just gonna turn it.
00:25:35.23\00:25:36.56
And now we're just
going to green up the color.
00:25:36.60\00:25:38.63
Oh, I see.
00:25:38.67\00:25:41.14
Hmm, it has a nice color to it.
00:25:41.17\00:25:45.77
Okay.
00:25:45.81\00:25:47.14
Okay, and you're going
to cook this till tender,
00:25:47.18\00:25:48.61
it takes about 30 minutes.
00:25:48.64\00:25:49.98
Okay.
00:25:50.01\00:25:51.35
Now only on the stove
when people are cooking kale
00:25:51.38\00:25:52.71
it takes longer, all right?
00:25:52.75\00:25:54.98
So now this is a 3ABN stove top
00:25:55.02\00:25:58.09
and little bit
faster than 30 minutes.
00:25:58.12\00:25:59.82
This is a stove top,
stove top, stove top...
00:25:59.85\00:26:01.99
So 30 minutes has just expired.
00:26:02.02\00:26:03.83
Yeah, you know, we had
already did our lasagna.
00:26:03.86\00:26:05.86
And so now once again
00:26:05.89\00:26:07.23
this can be also an
addition to the lasagna
00:26:07.26\00:26:09.63
that you're
going to have that day.
00:26:09.66\00:26:11.00
You can actually
do your kale green...
00:26:11.03\00:26:12.37
That's right 'cause lasagna's
probably just about ready.
00:26:12.40\00:26:14.20
Yes, yes. And
you're doing this too.
00:26:14.24\00:26:15.70
You can go ahead and
get your greens ready,
00:26:15.74\00:26:17.07
get your salad ready, you know.
00:26:17.11\00:26:18.44
Isn't that pretty?
00:26:18.47\00:26:20.01
Okay, as it keeps down...
00:26:20.04\00:26:21.38
I'm gonna tell
you something else too
00:26:21.41\00:26:22.74
I like about it is that it keeps
00:26:22.78\00:26:24.11
that dark, dark,
dark green color.
00:26:24.15\00:26:25.48
It does. The color
is still there, yes.
00:26:25.51\00:26:26.85
Okay, so I'm gonna put that.
00:26:26.88\00:26:28.22
Okay. I'm gonna
put the lid back on.
00:26:28.25\00:26:29.58
Remember now,
we're not going to...
00:26:29.62\00:26:30.95
Now, that been what
15-30 minutes or what?
00:26:30.99\00:26:33.09
Yeah, about 15
minutes or so right now.
00:26:33.12\00:26:35.42
Okay.
00:26:35.46\00:26:36.79
And then once you
turn it over. Turn it over.
00:26:36.83\00:26:38.16
And then you're
going to let it go
00:26:38.19\00:26:39.53
another 15 minutes, so,
you know, you can check it.
00:26:39.56\00:26:40.90
You know, you can always just
take and put a fork in there,
00:26:40.93\00:26:43.37
and test it to
see if it's tender.
00:26:43.40\00:26:45.00
And let it go a
little bit longer.
00:26:45.03\00:26:46.37
You want to make sure that you
don't have your fire real high.
00:26:46.40\00:26:48.57
I started off with a medium fire
00:26:48.60\00:26:50.14
and I moved it down to a
simmer and let it simmer.
00:26:50.17\00:26:52.37
Now don't add the salt
until it's all finished, okay?
00:26:52.41\00:26:55.98
Now why salt at the end
00:26:56.01\00:26:58.31
as supposed to in the beginning?
00:26:58.35\00:26:59.95
What's the
reason? There's no reason.
00:26:59.98\00:27:01.42
Well, I don't put salt on
my first oily thing anyway.
00:27:01.45\00:27:03.69
I mean 'cause salt kind of
keeps something from getting...
00:27:03.72\00:27:05.95
it's, like, it keeps it tough.
00:27:05.99\00:27:07.32
It doesn't allow this
opportunity to get tender.
00:27:07.36\00:27:09.16
Okay. So salt
toughens up everything.
00:27:09.19\00:27:10.79
It toughens up your
beans, it toughens up your rice,
00:27:10.83\00:27:12.63
so I never add the
salt in the recipe.
00:27:12.66\00:27:15.00
'Cause a lot of
people do that before...
00:27:15.03\00:27:16.43
Right, it takes longer to cook.
00:27:16.46\00:27:18.63
And so you think
I can get as smart
00:27:18.67\00:27:20.00
as you as far as
cooking is concerned?
00:27:20.04\00:27:21.40
Do you think that's possible?
00:27:21.44\00:27:22.77
We'll have to see.
00:27:22.80\00:27:24.14
I mean, you know, you're
coming along pretty well.
00:27:24.17\00:27:25.51
I'm coming along pretty well?
00:27:25.54\00:27:26.88
Mm-hm, as we go to
the very next recipe.
00:27:26.91\00:27:28.44
How about that?
Okay, let's do that.
00:27:28.48\00:27:29.81
All right, let's do that.
00:27:29.84\00:27:32.35
All right, we're
making Skillet Shepherd Pie.
00:27:32.38\00:27:34.78
One 15 ounce can of
kidney beans, drained.
00:27:34.82\00:27:38.35
One cup of mock beef crumbles.
00:27:38.39\00:27:40.76
One 16 ounce jar of
thick and chunky salsa.
00:27:40.79\00:27:44.33
One cup of whole kernel corn.
00:27:44.36\00:27:46.66
One medium carrot, shredded.
00:27:46.70\00:27:48.76
Two cups of
warm mashed potatoes.
00:27:48.80\00:27:51.13
Three tablespoons
of soy parmesan cheese
00:27:51.17\00:27:54.17
and your chopped parsley.
00:27:54.20\00:27:57.87
Now, I like this
particular recipe
00:27:57.91\00:28:00.14
because this shepherd's pie
00:28:00.18\00:28:02.91
normally when it's made is
actually baked in the oven.
00:28:02.94\00:28:05.31
Oh, in the oven?
00:28:05.35\00:28:06.68
So again this is a new form
of cooking for a lot of people.
00:28:06.72\00:28:10.69
Quick cooking once again.
00:28:10.72\00:28:12.05
Saving the electricity.
00:28:12.09\00:28:13.76
And using all the ingredients
that usually goes in there.
00:28:13.79\00:28:15.92
Okay, now, why is it
called shepherd's pie?
00:28:15.96\00:28:20.10
I mean why not
mechanic's pie or...
00:28:20.13\00:28:24.73
Okay, it's
called a shepherd's pie
00:28:24.77\00:28:26.50
because back in the
day, from what I understand,
00:28:26.53\00:28:27.87
but don't quote me.
00:28:27.90\00:28:29.24
From what you understand.
00:28:29.27\00:28:30.61
That all the
leftovers that was leftover,
00:28:30.64\00:28:32.87
you know in a field,
like when a head crop
00:28:32.91\00:28:35.61
and stuff is left
over, they had corn,
00:28:35.64\00:28:37.05
they had carrots, they
had all these kind of stuff,
00:28:37.08\00:28:39.51
beans and they
were putting it together
00:28:39.55\00:28:41.52
in a casserole dish.
00:28:41.55\00:28:42.88
Oh, okay.
00:28:42.92\00:28:44.25
With some kind of ground
beef or something like that.
00:28:44.29\00:28:45.62
Okay.
00:28:45.65\00:28:46.99
And then they would put mashed
potatoes on top of it, and...
00:28:47.02\00:28:49.16
So this is like leftovers
00:28:49.19\00:28:50.53
and just put some
mashed potatoes on top
00:28:50.56\00:28:52.06
in this all one dish?
00:28:52.09\00:28:53.73
Mm-hm, one dish.
00:28:53.76\00:28:55.10
Okay, so now we're going
do this on top of the stove.
00:28:55.13\00:28:57.97
On top of the stove
00:28:58.00\00:28:59.33
because if you
put it in the oven
00:28:59.37\00:29:00.70
it's gonna take longer.
00:29:00.74\00:29:02.07
But we're going to
put it on top of the stove
00:29:02.10\00:29:03.44
it's going to
take just a few minutes
00:29:03.47\00:29:04.81
not as long as before.
00:29:04.84\00:29:06.17
Oh, so you save
money and you save time.
00:29:06.21\00:29:07.54
Yes. Okay.
00:29:07.58\00:29:08.91
Yes, and then on top of
that I've made some changes
00:29:08.94\00:29:10.35
as you know
already in a shepherd's pie
00:29:10.38\00:29:12.35
we're actually going to
be using a mock ground beef,
00:29:12.38\00:29:14.92
plant base.
00:29:14.95\00:29:16.28
And it looks just
like regular ground beef.
00:29:16.32\00:29:17.65
We're going to use that
instead of regular beef.
00:29:17.69\00:29:19.02
Okay.
00:29:19.05\00:29:20.39
And then we're also
going to be using...
00:29:20.42\00:29:21.76
they usually have
sauce, tomato sauce
00:29:21.79\00:29:23.12
or stewed tomatoes.
00:29:23.16\00:29:24.49
I'm going to be using salsa.
00:29:24.53\00:29:25.86
And salsa makes it
have more of a twang to it.
00:29:25.89\00:29:28.06
It add a little spice to it.
00:29:28.10\00:29:29.43
Yeah, a little spice can
just change it a little bit.
00:29:29.46\00:29:30.93
Just a little kick.
00:29:30.97\00:29:32.30
Is this, like, mild or?
00:29:32.33\00:29:33.84
It's just a mild, it's
a mild salsa I'm using.
00:29:33.87\00:29:36.67
And then I got my regular...
00:29:36.71\00:29:38.04
Of course the
kidney or the pinto beans
00:29:38.07\00:29:39.91
are always a
part of that staple.
00:29:39.94\00:29:41.38
So is the corn
and so is the carrots.
00:29:41.41\00:29:43.14
So you can use kidney or pinto.
I mean, it doesn't matter.
00:29:43.18\00:29:45.25
Anyone but, I
mean, for this recipe
00:29:45.28\00:29:46.72
because I'm
trying to assimilate that
00:29:46.75\00:29:48.38
of what they used to that
I'm using the actual red pinto.
00:29:48.42\00:29:52.29
Oh, okay.
00:29:52.32\00:29:53.92
Am I using a red Pinto?
00:29:53.96\00:29:55.39
I don't know, why you
asked me that question
00:29:55.42\00:29:56.79
we're using red kidney.
00:29:56.83\00:29:58.16
Red kidney. You got it together.
00:29:58.19\00:29:59.53
Red kidney. Okay.
00:29:59.56\00:30:00.90
Okay, so I'm going to once again
00:30:00.93\00:30:02.26
go ahead and turn on
the stove and this one,
00:30:02.30\00:30:04.87
believe it or
not, I'm not using...
00:30:04.90\00:30:07.47
I'm not using any oil.
00:30:07.50\00:30:08.90
Yeah, I noticed that...so
00:30:08.94\00:30:10.37
The salsa is going to be on
the old burner, on that one.
00:30:10.41\00:30:11.74
Oh, the salsa okay.
00:30:11.77\00:30:13.11
Okay?
00:30:13.14\00:30:14.48
So what we're going to do
is I'm going to go ahead on...
00:30:14.51\00:30:15.84
I want to put the beef in
first and of course once again
00:30:15.88\00:30:19.15
because of the fact
that it's not real beef,
00:30:19.18\00:30:21.48
you know, we're
just putting it in there
00:30:21.52\00:30:23.08
because it is a
part of the recipe
00:30:23.12\00:30:24.45
but it's already pre-cooked.
00:30:24.49\00:30:25.82
Okay.
00:30:25.85\00:30:27.19
And then once
again, once it cooks,
00:30:27.22\00:30:28.56
that which is not done we'll,
continue on in here as well.
00:30:28.59\00:30:30.83
Now is just a
frozen... there's many...
00:30:30.86\00:30:32.19
Once again...
00:30:32.23\00:30:33.56
Products, different
types of non-ground beef,
00:30:33.60\00:30:35.43
this is a frozen...
00:30:35.46\00:30:36.80
I mean, when we
first came on 3ABN,
00:30:36.83\00:30:38.70
oh, okay that was
quite a while back.
00:30:38.73\00:30:40.20
Quite sometime.
00:30:40.24\00:30:41.57
Anyway, anyway, you know,
that time all they had was TVP,
00:30:41.60\00:30:43.54
Textured Vegetable
Protein. That's true.
00:30:43.57\00:30:45.34
And we would actually
take it like little granules.
00:30:45.37\00:30:48.24
We add hot water to it,
00:30:48.28\00:30:49.78
and it would swell up
and look like ground beef.
00:30:49.81\00:30:51.75
Well, now they've
got so many companies
00:30:51.78\00:30:53.38
that have come
out with ground beefs
00:30:53.42\00:30:54.75
looking like ground
beef, already frozen
00:30:54.78\00:30:57.32
and they
actually have less sodium,
00:30:57.35\00:30:59.15
they have no cholesterols, okay?
00:30:59.19\00:31:01.96
Some of them have really
small amount of saturated fat,
00:31:01.99\00:31:04.26
all right?
00:31:04.29\00:31:05.63
And so therefore,
00:31:05.66\00:31:07.00
they are the more preferred
00:31:07.03\00:31:08.86
ones that people
are using now, okay?
00:31:08.90\00:31:10.77
Already come in
granular just like...
00:31:10.80\00:31:12.43
Already come, ready to go.
00:31:12.47\00:31:14.47
Some are frozen
almost all frozen.
00:31:14.50\00:31:16.10
All them are frozen.
00:31:16.14\00:31:17.47
They have a mock beef,
they've got chicken strips,
00:31:17.51\00:31:20.01
they've got beef strips,
00:31:20.04\00:31:21.38
all those are now
on the market, okay?
00:31:21.41\00:31:23.08
In regular grocery stores?
00:31:23.11\00:31:24.45
In regular grocery
stores, frozen food section
00:31:24.48\00:31:26.55
is where you will
actually find this, once again.
00:31:26.58\00:31:28.35
So I'm not really into trying
to get all the beef ground up.
00:31:28.38\00:31:31.15
I'm going to go
ahead and put in my salsa.
00:31:31.19\00:31:33.76
So the salsa
helps cook that thing?
00:31:33.79\00:31:35.62
Yes, that helps cook it up.
00:31:35.66\00:31:37.39
And if you
would, I'm going to...
00:31:37.43\00:31:39.16
when I get this down
and get all the goodies,
00:31:39.19\00:31:41.40
all the goodies,
everything is important
00:31:41.43\00:31:43.63
and we're not going to
leave anybody out, okay?
00:31:43.67\00:31:47.47
And then I'm going to go
ahead and put in the beans.
00:31:47.50\00:31:53.07
This is also
another very pretty dish.
00:31:53.11\00:31:55.38
And then, Curtis, I want you...
00:31:55.41\00:31:56.75
I'm going to go
ahead and stir this around
00:31:56.78\00:31:59.35
and I want you
to go ahead on it,
00:31:59.38\00:32:00.72
and put in it for
me the actual corn.
00:32:00.75\00:32:03.55
The actual corn, okay.
00:32:03.59\00:32:04.92
Put the corn in.
00:32:04.95\00:32:06.86
Now this fresh,
frozen doesn't really matter
00:32:06.89\00:32:09.59
or what's your preference...
00:32:09.62\00:32:11.19
No, whatever
they're going to be using,
00:32:11.23\00:32:12.56
once again leftovers
that makes this up, okay?
00:32:12.59\00:32:15.40
All right.
00:32:15.43\00:32:16.77
All right and then
we going to put in...
00:32:16.80\00:32:18.13
Go ahead and put the carrots in.
00:32:18.17\00:32:19.50
Okay. Shredded carrots, okay?
00:32:19.53\00:32:21.90
Get the goodies out, okay?
00:32:21.94\00:32:24.17
And then we're just
going to stir it all up.
00:32:24.21\00:32:27.14
And you can see...
00:32:27.18\00:32:28.64
And, you know, I've seen this
also with green peppers in it,
00:32:28.68\00:32:32.11
you know, it's
actually any kind of leftovers
00:32:32.15\00:32:34.18
that you have.
00:32:34.22\00:32:35.55
And because of the fact
that beans are already done
00:32:35.58\00:32:38.92
and the salsa is already done,
00:32:38.95\00:32:40.89
it does not take a long
time for this one to go, okay?
00:32:40.92\00:32:44.33
But it is a very pretty dish.
00:32:44.36\00:32:46.16
It's a very pretty
dish. Mm-hm, very colorful.
00:32:46.19\00:32:48.00
You can see it's
very, very colorful.
00:32:48.03\00:32:49.93
You know let's
say, for instance,
00:32:49.96\00:32:51.30
if you want to do... I
want to put the lid on.
00:32:51.33\00:32:52.67
Okay.
00:32:52.70\00:32:54.04
Let's say for instance if
you have green peas, okay?
00:32:54.07\00:32:55.84
Or you might have string beans.
00:32:55.87\00:32:57.61
But anything that's a vegetable
or...and you can put in here,
00:32:57.64\00:33:01.14
and this actually is
kind of warming it up.
00:33:01.18\00:33:03.65
Now what you do not see is,
00:33:03.68\00:33:05.01
you don't see the
mashed potatoes that I have
00:33:05.05\00:33:06.61
on it because first of all this
has to go here on it and cook
00:33:06.65\00:33:08.98
and it takes about
maybe 20-30 minutes.
00:33:09.02\00:33:11.12
And in the meanwhile,
I'm making up my potatoes.
00:33:11.15\00:33:12.82
Then you know how to
make mashed potatoes,
00:33:12.85\00:33:14.19
all you do is taking your
potatoes and boiling them.
00:33:14.22\00:33:16.16
You mash it with your
masher, your potato masher
00:33:16.19\00:33:18.66
and you're going to add
00:33:18.69\00:33:20.03
a little bit of
margarine and milk to it.
00:33:20.06\00:33:21.40
And voila!
00:33:21.43\00:33:22.76
You have your mashed potatoes,
00:33:22.80\00:33:24.13
which is what's
going to go on top of this.
00:33:24.17\00:33:25.73
But instead, Curtis,
where normally in a baked one,
00:33:25.77\00:33:29.07
you actually
spread the mashed potatoes
00:33:29.10\00:33:32.07
all across it to
give it like a crust.
00:33:32.11\00:33:34.14
On first. Right.
00:33:34.18\00:33:35.51
Okay.
00:33:35.54\00:33:36.88
No, after you get down
with this, you're going to,
00:33:36.91\00:33:38.25
you know, put
your mashed potatoes
00:33:38.28\00:33:39.61
on top of it, all right?
00:33:39.65\00:33:40.98
Oh, okay.
00:33:41.02\00:33:42.35
And then you're going
to sprinkle on your cheese.
00:33:42.38\00:33:43.72
Well, because I like
the way this works out.
00:33:43.75\00:33:45.09
We're going to
actually be doing it
00:33:45.12\00:33:46.45
and you'll see at the end
00:33:46.49\00:33:47.82
after I made my
mashed potatoes up,
00:33:47.86\00:33:49.19
we're going to put
scoops of mashed potatoes
00:33:49.22\00:33:50.59
on top of this and we're going
to sprinkle on it the cheese.
00:33:50.63\00:33:53.80
Something a little bit different
00:33:53.83\00:33:55.16
and so instead of
having the whole covering...
00:33:55.20\00:33:56.53
A little better
presentation. Yes.
00:33:56.56\00:33:58.53
The first one was
good but it's just that,
00:33:58.57\00:33:59.90
you know, I'm
always trying to do things
00:33:59.93\00:34:01.27
a little bit different.
00:34:01.30\00:34:02.64
The Scoop, the scoop...
00:34:02.67\00:34:04.01
Something a little
bit different, okay?
00:34:04.04\00:34:05.37
Mm-hm, okay.
00:34:05.41\00:34:06.74
So you get a chance to
see at the end of the program
00:34:06.78\00:34:08.11
as you're already seeing
now, it is now heating up.
00:34:08.14\00:34:10.45
And once it gets done
and I would say anywhere
00:34:10.48\00:34:13.31
between 15-20
minutes is what we need
00:34:13.35\00:34:16.45
then we're going to
add on the mashed potatoes
00:34:16.48\00:34:19.42
in a scoop, ice cream scoop.
00:34:19.45\00:34:21.59
And we're going to sprinkle
on our soy cheese as well.
00:34:21.62\00:34:23.79
Mmm.
00:34:23.83\00:34:25.16
So once again is
that a quick one or not?
00:34:25.19\00:34:26.53
Oh, yeah it's quick. On
top of the stove skillet.
00:34:26.56\00:34:28.70
Shepherd's pie skillet.
Shepherd's pie, absolutely.
00:34:28.73\00:34:31.03
On top of the
stove. On top of the stove.
00:34:31.07\00:34:32.70
'Cause this is
normally in the oven.
00:34:32.73\00:34:34.07
This just
usually goes in the oven.
00:34:34.10\00:34:35.44
And if it is in the
oven, it can go anywhere from,
00:34:35.47\00:34:36.84
I would say anywhere
from, let's say 40 minutes,
00:34:36.87\00:34:39.84
40-45 minutes to
cook inside the oven.
00:34:39.87\00:34:42.38
Not to mention
you turn the stove on.
00:34:42.41\00:34:43.75
But listen, my
friends keep saying,
00:34:43.78\00:34:45.78
"I want to eat healthy, Paula,
00:34:45.81\00:34:47.25
but you've got too many recipes.
00:34:47.28\00:34:48.75
It takes too long to cook."
00:34:48.78\00:34:50.19
So this recipe is
dedicated to all my friends.
00:34:50.22\00:34:53.25
They keep saying they
need something quick and fast
00:34:53.29\00:34:55.46
but healthy.
00:34:55.49\00:34:56.83
And save on your utility bills.
00:34:56.86\00:34:59.86
Save on our
utility bills as well.
00:34:59.89\00:35:01.23
'Cause you're not
turning on the oven.
00:35:01.26\00:35:02.60
Yes, and next one
we're going to be using,
00:35:02.63\00:35:04.13
the next recipe is
knock-down-drag-out.
00:35:04.17\00:35:06.47
knock-down-drag-out.
00:35:06.50\00:35:08.27
What we're going to be
making next is Chicken Fajitas.
00:35:08.30\00:35:11.01
Chicken Fajitas.
00:35:11.04\00:35:12.74
One carton of
mock chicken strips.
00:35:12.77\00:35:14.78
Two tablespoons of olive oil.
00:35:14.81\00:35:16.75
Two garlic cloves, chopped.
00:35:16.78\00:35:18.51
One medium onion, sliced.
00:35:18.55\00:35:20.42
One green pepper, sliced.
00:35:20.45\00:35:22.22
One red pepper, sliced
00:35:22.25\00:35:23.92
and four whole wheat
tortilla shells, soft.
00:35:23.95\00:35:27.19
And we're going to have
one cup of your favorite salsa.
00:35:27.22\00:35:30.56
Four tablespoons
of soy sour cream
00:35:30.59\00:35:33.60
and one tablespoon of chives.
00:35:33.63\00:35:37.50
Now, this recipe
is another quickie.
00:35:37.53\00:35:39.70
We're talking
about trying new recipes
00:35:39.73\00:35:41.20
that you can do
on top of the stove.
00:35:41.24\00:35:42.57
On top of the stove.
00:35:42.60\00:35:43.94
I mean who does
not like Fajitas, okay?
00:35:43.97\00:35:46.07
I do.
00:35:46.11\00:35:47.44
I know, I know, I know,
00:35:47.48\00:35:48.98
and it's a quick
and easy one once again.
00:35:49.01\00:35:50.35
Yes, it is.
00:35:50.38\00:35:51.71
It calls for very simple recipes
00:35:51.75\00:35:53.08
and once again, for
this type of recipe,
00:35:53.11\00:35:55.58
really and truly you
can precut up all your
00:35:55.62\00:35:57.95
bell peppers, your
onions, and everything
00:35:57.99\00:35:59.55
and have them
already ready to go.
00:35:59.59\00:36:01.22
And for this particular
one what I did also...
00:36:01.26\00:36:03.93
well, this is a mock,
00:36:03.96\00:36:05.29
I'm using mock
chicken strips once again.
00:36:05.33\00:36:07.10
Okay, now let's
talk about this now,
00:36:07.13\00:36:08.50
of course there are many
brands of mock chicken strips.
00:36:08.53\00:36:12.17
Yes, use your
one particular brand.
00:36:12.20\00:36:13.54
Yes. This was a frozen version.
00:36:13.57\00:36:14.90
A frozen version.
00:36:14.94\00:36:16.27
They got them
out there once again
00:36:16.30\00:36:17.64
they got mock chicken strips,
00:36:17.67\00:36:19.01
they got mock beef strips.
00:36:19.04\00:36:20.38
All those are out
there on the market now.
00:36:20.41\00:36:21.74
They come frozen,
they're lower in sodium.
00:36:21.78\00:36:24.41
They have no
cholesterol whatsoever.
00:36:24.45\00:36:26.85
And basically, this is
actually made from soy.
00:36:26.88\00:36:28.95
Right, soy base.
Soy shreds right.
00:36:28.98\00:36:31.09
And so it's very, very good
and I've already precooked it.
00:36:31.12\00:36:34.92
It only takes a few minutes
but I already pre-cooked it.
00:36:34.96\00:36:36.66
So what you're going do is
00:36:36.69\00:36:38.03
you going to go ahead
on and start getting...
00:36:38.06\00:36:39.39
Does it come already seasoned?
00:36:39.43\00:36:41.03
Now some of it comes
with it's own seasoning.
00:36:41.06\00:36:43.26
Mm-hm. But this one is just...
00:36:43.30\00:36:44.63
All I did was just brown
it a little bit of olive oil.
00:36:44.67\00:36:46.67
So it does come
with a seasoning.
00:36:46.70\00:36:48.44
They have different
flavorings like a teriyaki
00:36:48.47\00:36:50.51
or you might
have a sweet and sour.
00:36:50.54\00:36:52.31
They actually come
in their own packages
00:36:52.34\00:36:54.38
inside of the
frozen item also as well,
00:36:54.41\00:36:56.71
that you put on
when you get done.
00:36:56.75\00:36:58.08
Now you can get this again
at your regular grocery store.
00:36:58.11\00:37:00.58
Regular grocery store.
00:37:00.62\00:37:01.95
You don't have to know
00:37:01.98\00:37:03.32
where to go to a
health-food store for this.
00:37:03.35\00:37:04.69
In a frozen fruit section,
frozen food section, all right?
00:37:04.72\00:37:06.32
Okay.
00:37:06.35\00:37:07.69
And so we have a
lot of fun in Huntsville
00:37:07.72\00:37:09.06
'cause we have a lot
of really good stores
00:37:09.09\00:37:10.43
that have come to Huntsville.
00:37:10.46\00:37:11.79
That's right.
00:37:11.83\00:37:13.16
So we're excited, you know,
00:37:13.19\00:37:14.53
to be able to have
more variety available to us
00:37:14.56\00:37:17.57
than we've ever had before.
00:37:17.60\00:37:18.97
So what you're going
to do is you go ahead
00:37:19.00\00:37:20.34
and get the onions ready for me.
00:37:20.37\00:37:21.70
I'm going to go
ahead and turn the stove on
00:37:21.74\00:37:23.07
so I can get
the olive oil going.
00:37:23.10\00:37:25.81
I'm going to
warm that olive oil up
00:37:25.84\00:37:28.04
and we're going to
begin to add to it.
00:37:28.08\00:37:29.74
This is another
fast and quick recipe.
00:37:29.78\00:37:31.75
I want to go ahead
and put in my olive oil.
00:37:31.78\00:37:34.58
Two tablespoons of olive
oil is going in, all right?
00:37:34.62\00:37:38.49
I guess people are wondering,
well, why not use chicken?
00:37:38.52\00:37:43.66
I mean, you know, sometimes
you can take that for granted
00:37:43.69\00:37:46.83
that people know
that chicken is not
00:37:46.86\00:37:49.10
one of the best foods to eat
00:37:49.13\00:37:50.97
'cause lot of hormones in there
00:37:51.00\00:37:53.10
and of course you've the
cholesterol, saturated fat.
00:37:53.13\00:37:56.04
And so you have a lot of
things along with the chicken
00:37:56.07\00:37:58.21
that is not really
that beneficial for health.
00:37:58.24\00:38:01.78
And that's the
main idea. So, yeah.
00:38:01.81\00:38:03.55
Not to mention...
00:38:03.58\00:38:04.91
And all diseases,
Campylobacter or salmonella,
00:38:04.95\00:38:07.58
E.coli and so a lot of
those things are in recall
00:38:07.62\00:38:10.65
just about every month or week.
00:38:10.69\00:38:12.25
Yeah.
00:38:12.29\00:38:13.62
Voluntary recall,
00:38:13.66\00:38:14.99
so that's why we want to
go from a plant-based type
00:38:15.02\00:38:18.36
than a chicken itself
00:38:18.39\00:38:19.73
because you don't the
cholesterol, saturated fat,
00:38:19.76\00:38:21.80
the E.coli,
salmonella, etcetera, etcetera.
00:38:21.83\00:38:24.50
Well, that's the
name of the game,
00:38:24.53\00:38:25.87
I mean, a lot of times we meet
00:38:25.90\00:38:27.24
because in our
health lectures we talk...
00:38:27.27\00:38:28.67
we meet people who have a
problem with high cholesterol
00:38:28.70\00:38:30.67
or sodium levels
are very, very high,
00:38:30.71\00:38:32.71
might have had
their first heart attack
00:38:32.74\00:38:34.08
or their first stroke
00:38:34.11\00:38:35.44
and they're
trying to find something
00:38:35.48\00:38:36.81
that they can switch over to
00:38:36.85\00:38:38.18
and so that's what our
whole ministry is about.
00:38:38.21\00:38:40.12
It is actually not
taking away the superfood.
00:38:40.15\00:38:42.58
And by superfood, I
mean by foods that people
00:38:42.62\00:38:44.05
are used to eating.
00:38:44.09\00:38:45.42
Not taking away their super food
00:38:45.45\00:38:46.79
but trying to
adapt them to a lifestyle
00:38:46.82\00:38:49.66
of a more healthier
version of the food.
00:38:49.69\00:38:52.13
Just want to give
them something better.
00:38:52.16\00:38:53.76
Something better.
This is something better.
00:38:53.80\00:38:55.33
Main thing is something better.
This is something better.
00:38:55.36\00:38:56.70
So speaking of something better,
00:38:56.73\00:38:58.07
we're going to go ahead
and put those onions in there
00:38:58.10\00:38:59.43
'cause we're
talking something better.
00:38:59.47\00:39:00.80
All right, that'll
do. Good job boiling.
00:39:00.84\00:39:02.17
That's fine. All right.
00:39:02.20\00:39:03.54
Okay, go ahead and
put those peppers in now.
00:39:03.57\00:39:04.91
Till you put the peppers in...
00:39:04.94\00:39:06.27
These right here?
00:39:06.31\00:39:07.64
Yeah, I know, it
needs to be chopped.
00:39:07.68\00:39:09.01
No, no I want to use these.
00:39:09.04\00:39:10.38
Oh, these. Oh, okay.
00:39:10.41\00:39:11.75
We're going to go
ahead and do the peppers.
00:39:11.78\00:39:13.11
All this is going to be
sauteed at the exact same time.
00:39:13.15\00:39:15.18
Once again, the name of the game
00:39:15.22\00:39:16.72
when it comes to cooking,
00:39:16.75\00:39:18.49
when it comes to
food and what people see,
00:39:18.52\00:39:20.79
is actually all about the color.
00:39:20.82\00:39:22.16
Look at the color.
00:39:22.19\00:39:23.53
How beautiful
this actually looks.
00:39:23.56\00:39:24.89
I'm going to go ahead
and add a mock chicken to it.
00:39:24.93\00:39:26.26
Okay.
00:39:26.29\00:39:27.63
It has a very good color to it
00:39:27.66\00:39:29.00
and not to mention
that in your yellow,
00:39:29.03\00:39:31.53
your red and
your orange peppers,
00:39:31.57\00:39:34.20
you actually have a
high amount of vitamin C.
00:39:34.24\00:39:36.60
That's right.
00:39:36.64\00:39:37.97
And so this is a part
00:39:38.01\00:39:39.44
in which it's quick
and easy and it's colorful.
00:39:39.47\00:39:42.71
So you know don't
negate using the orange
00:39:42.74\00:39:44.95
you can use your orange one.
00:39:44.98\00:39:46.31
Orange pepper, you
can use the yellow pepper,
00:39:46.35\00:39:48.38
you can just make
it really, really fancy
00:39:48.42\00:39:50.05
and very, very pretty, okay?
00:39:50.09\00:39:51.69
And now we're going to add
in our strips, chicken strips.
00:39:51.72\00:39:56.62
This is a good mouthfeel,
a good texture to it as well.
00:39:56.66\00:39:59.16
It is, it is, Curtis.
00:39:59.19\00:40:00.53
'Cause you used that for
not just the heaters but,
00:40:00.56\00:40:02.00
I mean you should know,
00:40:02.03\00:40:03.37
how you can use that
other than for heaters.
00:40:03.40\00:40:05.03
Well, believe it
or not, I have also...
00:40:05.07\00:40:06.57
I put this in a salad.
00:40:06.60\00:40:07.94
You can, you know,
if you have a recipe
00:40:07.97\00:40:09.30
that calls for
chicken in a recipe...
00:40:09.34\00:40:11.51
Okay.
00:40:11.54\00:40:12.87
Then you can actually use that
00:40:12.91\00:40:14.24
and you can
actually cut the chicken
00:40:14.28\00:40:15.61
into smaller pieces,
smaller bite-sized pieces.
00:40:15.64\00:40:17.05
Don't have to be
this large, okay?
00:40:17.08\00:40:19.08
So any place you'll
normally use chicken,
00:40:19.11\00:40:21.22
you can use this in its place.
00:40:21.25\00:40:22.65
Right, any place that is calling
00:40:22.68\00:40:24.02
for your chicken
strips, okay, chicken strips.
00:40:24.05\00:40:26.25
There are other things,
that they have chicken loaves,
00:40:26.29\00:40:27.82
mock chicken loaves as well.
00:40:27.86\00:40:29.22
Now go ahead and put
the garlic in here, baby?
00:40:29.26\00:40:30.93
They have chicken. Yeah.
00:40:30.96\00:40:32.29
They do I'm gonna
move that in middle there.
00:40:32.33\00:40:34.53
Put that garlic in there.
00:40:34.56\00:40:36.33
I use my top for that one.
00:40:36.36\00:40:38.20
Is that everything in? Mm-hm.
00:40:38.23\00:40:39.57
Okay, oh, man.
00:40:39.60\00:40:40.97
Oh yeah, oh yeah.
00:40:41.00\00:40:42.90
Were gonna just
fan this out here
00:40:42.94\00:40:44.27
so that Hannah.
00:40:44.31\00:40:45.64
Yeah, Hannah.
00:40:45.67\00:40:47.01
She can smell that.
Yes, camera number three.
00:40:47.04\00:40:48.64
We're going to fan it her way.
00:40:48.68\00:40:50.01
Yes, but I'm saying...
00:40:50.05\00:40:51.38
You don't see, oh,
boy, she is smiling.
00:40:51.41\00:40:52.75
Making her hungry,
we're making her hungry
00:40:52.78\00:40:54.62
after she'll see it, okay?
00:40:54.65\00:40:56.45
I do see she has a
napkin around her neck
00:40:56.48\00:40:58.02
and a fork in hand.
00:40:58.05\00:40:59.39
She's ready to
go. She's ready to go.
00:40:59.42\00:41:00.76
All right.
00:41:00.79\00:41:02.12
All right, I
just called you out.
00:41:02.16\00:41:04.46
Now and especially also
these things are add-ons, okay?
00:41:04.49\00:41:08.50
And I'm going to do
that in a hot second.
00:41:08.53\00:41:09.86
Okay.
00:41:09.90\00:41:11.23
Let's go ahead and take
the tortilla shells out.
00:41:11.27\00:41:12.60
From this, okay.
Take the shell out.
00:41:12.63\00:41:13.97
Okay, now this is whole wheat.
00:41:14.00\00:41:17.31
We don't want a
good plant based diet.
00:41:17.34\00:41:20.51
Right here, we have
refined tortilla shells.
00:41:20.54\00:41:23.61
So...
00:41:23.65\00:41:24.98
Right, I like the soft
one and a lot of the times
00:41:25.01\00:41:26.92
when I'm making these up,
00:41:26.95\00:41:28.28
what I do is I actually
go ahead and put the shell
00:41:28.32\00:41:30.42
over the top of the
actual pan for a few minutes
00:41:30.45\00:41:33.89
so it actually
warms right there.
00:41:33.92\00:41:35.46
We talk about
quick and fast and easy,
00:41:35.49\00:41:37.33
don't want to
have to go through...
00:41:37.36\00:41:38.69
That's a good
trick right there, baby.
00:41:38.73\00:41:40.06
Just put it on top
and it will help to heat
00:41:40.10\00:41:41.43
that tortilla shell up.
00:41:41.46\00:41:42.80
And then you're
gonna just turn them over
00:41:42.83\00:41:44.17
on the other side
00:41:44.20\00:41:45.53
and the heat is actually
going to make them more pliable
00:41:45.57\00:41:48.14
and we need that for us
to be able to make these...
00:41:48.17\00:41:50.81
Some of those shells
are a little bit too firm.
00:41:50.84\00:41:53.11
They are not as pliable.
00:41:53.14\00:41:55.04
It's really hard to work with.
00:41:55.08\00:41:56.41
Yeah, usually when I
buy these, I buy soft ones.
00:41:56.44\00:41:57.78
Yeah.
00:41:57.81\00:41:59.15
Okay, all right so,
00:41:59.18\00:42:00.52
this is already
nice and pliable.
00:42:00.55\00:42:02.28
And right here
00:42:02.32\00:42:03.65
and I'm going to
move this one over
00:42:03.69\00:42:06.32
and we're going to go
ahead on and fill up the shell.
00:42:06.35\00:42:11.06
Mm-hm.
00:42:11.09\00:42:14.43
Oh, yeah, this is
going to be a good one.
00:42:14.46\00:42:16.26
Is that mine, right
there, that you're making?
00:42:16.30\00:42:18.07
Yeah, this is
yours. Okay, very good.
00:42:18.10\00:42:20.50
If Hannah
doesn't take it from me.
00:42:20.54\00:42:22.47
Oh, no, Hannah is not
going to take from me.
00:42:22.50\00:42:23.84
We are going to
turn the heater off.
00:42:23.87\00:42:25.21
And what we gonna do is
now, a couple of things I do,
00:42:25.24\00:42:27.21
number one, is
that you can actually,
00:42:27.24\00:42:28.58
if you have a dressing,
00:42:28.61\00:42:30.58
you know a sour scream
or whatever you want to use,
00:42:30.61\00:42:32.15
you can put it on the inside,
00:42:32.18\00:42:33.92
but I like to just
go ahead and wrap it up
00:42:33.95\00:42:35.75
like so and then turn it over.
00:42:35.78\00:42:37.92
Oh, same side down.
00:42:37.95\00:42:39.32
Uh-huh and we got
the same side down
00:42:39.35\00:42:40.69
and you could see how
pliable the second one is
00:42:40.72\00:42:42.92
and so we're
going to go ahead on
00:42:42.96\00:42:44.29
and put in this
next one as well.
00:42:44.33\00:42:46.59
Now this makes like four,
but I've already got some done,
00:42:46.63\00:42:49.53
you'll see it at
the end of the show.
00:42:49.56\00:42:51.20
You can see how
beautiful it is on the inside.
00:42:51.23\00:42:54.54
Now one of the
things that I do also
00:42:54.57\00:42:56.57
and let's say for instance,
00:42:56.60\00:42:58.44
this might be the one thing
we're gonna have that evening,
00:42:58.47\00:43:01.24
let me go ahead
and fold it up like so.
00:43:01.28\00:43:04.85
Now we're gonna turn it
over, same side down, all right?
00:43:04.88\00:43:08.48
And in this recipe
what you will normally do...
00:43:08.52\00:43:11.22
Now you're gonna
fix it up a little bit.
00:43:11.25\00:43:12.69
Is you'd take the actual
salsa and put it on there.
00:43:12.72\00:43:16.29
Salsa.
00:43:16.32\00:43:17.69
You're working it out, baby.
00:43:17.73\00:43:20.00
Oh this the work right here.
00:43:20.03\00:43:22.03
So little bit
there, bring it on down.
00:43:22.06\00:43:26.13
Okay. Okay.
00:43:26.17\00:43:27.60
And then we gonna take
00:43:27.64\00:43:29.67
and our other spoon here
00:43:29.70\00:43:32.24
and we gonna dab on
it with soy sour cream.
00:43:32.27\00:43:33.61
Now that's the soy sour cream,
00:43:33.64\00:43:36.38
so again
plant-based cholesterol-free.
00:43:36.41\00:43:38.51
Right, Right, Right.
00:43:38.55\00:43:39.88
Has a good
mouthfeel for that, okay.
00:43:39.91\00:43:41.42
And then I'm gonna end
it up with a little bit off
00:43:41.45\00:43:43.05
the chives on the top, okay?
00:43:43.08\00:43:47.72
And they'll see at that at
the end of the show as well
00:43:47.76\00:43:49.92
but it's a
really, really pretty dish
00:43:49.96\00:43:51.73
which we actually use
00:43:51.76\00:43:53.16
and with this you can
serve it up with chips,
00:43:53.19\00:43:55.56
tortilla chips or baked chips.
00:43:55.60\00:43:56.93
Then on one of our shows too--
00:43:56.97\00:43:58.87
We've taken the tortilla shell
00:43:58.90\00:44:00.97
and we've cut it
with a pizza cutter
00:44:01.00\00:44:02.87
and we've sprinkled on some
onion or garlic powder on them.
00:44:02.90\00:44:07.38
Tiny bit of salt
00:44:07.41\00:44:08.74
and we actually
bake them in the oven
00:44:08.78\00:44:10.11
and we make our own
chips from that as well.
00:44:10.15\00:44:11.98
All with this alone
you can actually have that.
00:44:12.01\00:44:13.75
You can take beans and rice.
00:44:13.78\00:44:15.42
Do you want to make a big one?
00:44:15.45\00:44:16.85
You take beans and rice,
your black beans and your rice.
00:44:16.89\00:44:19.42
You make that up and
you're gonna put it inside
00:44:19.45\00:44:21.49
the tortilla
shell with the chicken
00:44:21.52\00:44:23.79
and the bell peppers.
00:44:23.83\00:44:25.16
It makes a big one serving...
00:44:25.19\00:44:26.53
Oh, so that's a big,
fat, thick, juicy fajitas.
00:44:26.56\00:44:29.16
Right, right, there
you go. There you go.
00:44:29.20\00:44:30.53
All right. All right.
00:44:30.57\00:44:31.90
So, you know, we've done
all this on top of the stove
00:44:31.93\00:44:33.57
but you know I've got
one more on top of the stove.
00:44:33.60\00:44:35.07
One more on top of the stove.
00:44:35.10\00:44:36.71
Let's look at that. All
right, let's do it, honey.
00:44:36.74\00:44:38.07
Apple Raisin Pecan Burritos.
00:44:38.11\00:44:40.21
Oh, have mercy.
00:44:40.24\00:44:41.58
Two Tablespoons
of soy margarine.
00:44:41.61\00:44:43.51
One-half cup of maple syrup.
00:44:43.55\00:44:45.68
Two red delicious
apples, sliced into strips.
00:44:45.71\00:44:48.88
Two granny smith
apples sliced into strips.
00:44:48.92\00:44:51.72
Three-fourth cup of raisins.
00:44:51.75\00:44:54.29
Three- fourth
cup of pecan, pieces.
00:44:54.32\00:44:56.42
One-fourth teaspoon of cinnamon
00:44:56.46\00:44:58.33
and Four soft whole
wheat tortilla shells, warmed.
00:44:58.36\00:45:04.07
Okay, we're down
towards the end here
00:45:04.10\00:45:06.03
and of course
you remember Curtis,
00:45:06.07\00:45:07.97
I mean, we used to
do these cooking classes
00:45:08.00\00:45:09.97
and I remember when
I first got started,
00:45:10.01\00:45:11.61
I did not do desserts, okay?
00:45:11.64\00:45:13.11
And people said...
00:45:13.14\00:45:14.81
Then people kept
saying, they said,
00:45:14.84\00:45:16.78
"Well, how come we
don't have any desserts
00:45:16.81\00:45:18.15
in any of your programs.
00:45:18.18\00:45:19.51
Where is your desserts at?
00:45:19.55\00:45:20.88
And I said, you
don't need no desserts
00:45:20.92\00:45:22.25
and the whole class
together said, "Yes, we do."
00:45:22.28\00:45:25.45
And so from there we
began working with desserts
00:45:25.49\00:45:28.29
because, you know, desserts
are a lot harder to work with
00:45:28.32\00:45:30.39
because, you know, you
got to do a lot of placing.
00:45:30.43\00:45:33.03
To make them
healthy, replacing, yes...
00:45:33.06\00:45:34.40
Looking good and healthy
00:45:34.43\00:45:35.76
'cause, I mean, I've had
a couple of things that...
00:45:35.80\00:45:37.17
okay, I have to tell you this.
00:45:37.20\00:45:38.53
No, more than two
things, several desserts.
00:45:38.57\00:45:40.87
Okay, I've had a
couple of desserts and stuff
00:45:40.90\00:45:42.47
and I know a couple of times
00:45:42.50\00:45:43.84
we've gone to the
health food store.
00:45:43.87\00:45:45.37
Well, you know I know
you've had this experience.
00:45:45.41\00:45:46.74
I know where this is going.
00:45:46.78\00:45:48.11
You go to the health food store,
00:45:48.14\00:45:49.48
you're kinda hungry
00:45:49.51\00:45:50.85
and you'll see
some oat meal cookies,
00:45:50.88\00:45:52.21
or you'll see some kind
of a fruit bar out there
00:45:52.25\00:45:54.42
or, you know, it cost about
three or five dollars for one.
00:45:54.45\00:45:57.29
You know, you go
ahead and grab it up,
00:45:57.32\00:45:59.29
because it's healthy
and then you get in the car,
00:45:59.32\00:46:01.52
you pop it open and
you start eating it,
00:46:01.56\00:46:03.32
and you're like,
"Oh, my Goodness,
00:46:03.36\00:46:05.13
this thing is
terrible, absolutely terrible.
00:46:05.16\00:46:08.03
And so for a long
time I kept saying,
00:46:08.06\00:46:10.03
you know, until I
can create good desserts,
00:46:10.07\00:46:13.80
I'm not going to
'cause I'm not that girl
00:46:13.84\00:46:15.20
that used to do
that pound of cake
00:46:15.24\00:46:16.57
that had a pound of
flour, a pound of butter,
00:46:16.60\00:46:17.97
a pound of sugar.
00:46:18.01\00:46:19.34
Yeah, that why I
used to make it so good
00:46:19.37\00:46:21.64
and everybody knew me for those.
00:46:21.68\00:46:23.01
So I kept saying, I can't
go out there playing around
00:46:23.04\00:46:25.38
and mess up stuff 'cause
they'll talk about me, right?
00:46:25.41\00:46:27.72
And so these recipes that
we began and God is awesome
00:46:27.75\00:46:31.55
because really
everything belongs to him
00:46:31.59\00:46:33.49
and he as he began to move
me into this ministry of cooking
00:46:33.52\00:46:37.19
and I kept saying, "Okay, Father
00:46:37.23\00:46:38.56
how are we going
to replace the sugar?
00:46:38.59\00:46:39.93
What are we gonna
use in the place of this
00:46:39.96\00:46:41.30
and what are we gonna
use in the place of that?"
00:46:41.33\00:46:42.66
And Lord kept saying
different things to me about
00:46:42.70\00:46:44.33
what to do as I began
doing that, I began to see.
00:46:44.37\00:46:47.40
Is he awesome or what?
00:46:47.44\00:46:48.97
He began creating,
00:46:49.00\00:46:50.34
I mean, after all he's
the creator of the world,
00:46:50.37\00:46:51.71
he knows everything, okay?
00:46:51.74\00:46:53.98
Cooking is the number one gift,
00:46:54.01\00:46:58.85
the number one talent.
00:46:58.88\00:47:02.75
Number one thing
that we should give
00:47:02.78\00:47:04.59
high commendations to the
art of cooking and I know why.
00:47:04.62\00:47:10.99
Really this ministry,
00:47:11.03\00:47:12.49
your gift, the talent
that God has given you
00:47:12.53\00:47:14.96
is unappreciated, undeserved.
00:47:15.00\00:47:18.57
Well, I appreciate it
'cause I live with you.
00:47:18.60\00:47:20.77
But other people
do not understand
00:47:20.80\00:47:23.47
the art of cooking
and not just cooking
00:47:23.51\00:47:25.51
but cooking
healthfully, tastefully
00:47:25.54\00:47:28.54
and also not expensive
00:47:28.58\00:47:30.28
and will not take a lot of time.
00:47:30.31\00:47:31.65
That takes an art
00:47:31.68\00:47:33.01
and God has given you that gift.
00:47:33.05\00:47:34.38
Well, this is a burrito
00:47:34.42\00:47:35.75
and is actually an
Apple Raisin Pecan,
00:47:35.78\00:47:37.62
and all the good stuff
inside of it is absolutely good
00:47:37.65\00:47:40.19
and it's on top of the
stove, on top of the stove.
00:47:40.22\00:47:43.46
We are not turning oven on
00:47:43.49\00:47:44.83
whatsoever for these recipes
that we've given you to take.
00:47:44.86\00:47:47.20
So everything is on
the top of the stove, okay?
00:47:47.23\00:47:49.00
So what we're gonna do
is we gonna go ahead on
00:47:49.03\00:47:50.37
and we're gonna cut that apple.
00:47:50.40\00:47:51.73
I've already got some done.
00:47:51.77\00:47:53.10
For time sake. Whoo!
00:47:53.13\00:47:54.47
That one was a knocking, yeah?
00:47:54.50\00:47:56.10
Sorry about that.
00:47:56.14\00:47:58.44
I think we got the
wrong cutting board.
00:47:58.47\00:48:00.08
That's all right.
00:48:00.11\00:48:01.44
Let me just go ahead
and use a lighter one
00:48:01.48\00:48:03.35
and Curtis, while
I do that there...
00:48:03.38\00:48:04.71
Let me do the Granny Smith.
00:48:04.75\00:48:06.08
Yeah, you do the
Granny smith for me.
00:48:06.11\00:48:07.45
Okay, I got the big one.
00:48:07.48\00:48:08.82
You know I got
one smaller than that.
00:48:08.85\00:48:10.29
'Cause this is a
knife, this doesn't play.
00:48:10.32\00:48:13.36
You can try that one there.
00:48:13.39\00:48:14.72
Okay, now I get a knife
from big to small, okay?
00:48:14.76\00:48:17.73
Oh, oh, no, I meant I was gonna
have you do this here, baby.
00:48:17.76\00:48:19.86
I will go ahead and take
this. Oh, you'll take that one.
00:48:19.89\00:48:21.73
Then you got
this. I got that one.
00:48:21.76\00:48:23.10
Okay.
00:48:23.13\00:48:24.47
And all I'm gonna do is just
00:48:24.50\00:48:25.83
take that
middle out of it, okay?
00:48:25.87\00:48:27.20
We're gonna take the middle out
00:48:27.24\00:48:28.57
and then we're
just gonna slice it,
00:48:28.60\00:48:29.94
thin slices, thin slices.
00:48:29.97\00:48:32.07
I already have a bowl
here, bring it over here.
00:48:32.11\00:48:34.71
I'm gonna ahead and
start putting them in here.
00:48:34.74\00:48:36.64
This part here can go in
00:48:36.68\00:48:38.01
and just throw it in that thing.
00:48:38.05\00:48:39.38
Oh, okay.
00:48:39.41\00:48:40.75
Okay, so all we're gonna
do is just cut them slice,
00:48:40.78\00:48:42.18
slice them thin, okay?
00:48:42.22\00:48:43.72
Slice them thin
00:48:43.75\00:48:45.32
and we're not gonna
do a whole lot of them.
00:48:45.35\00:48:47.82
We're just gonna...
00:48:47.86\00:48:49.19
I just want them to see
00:48:49.22\00:48:50.56
and you've already
seen how to do that, okay?
00:48:50.59\00:48:52.06
And we'll do one more I guess.
00:48:52.09\00:48:54.80
One more, one more, all right?
00:48:54.83\00:48:57.33
And then name of the
game, you want those two colors
00:48:57.37\00:48:59.23
and I like the fact that
I have a granny smith apple,
00:48:59.27\00:49:01.80
but those who use it
said, "Oh, my goodness,
00:49:01.84\00:49:03.17
she's cut that in her hand.
00:49:03.20\00:49:04.54
She's gonna cut her hand."
00:49:04.57\00:49:05.91
And let me just
go ahead and do that.
00:49:05.94\00:49:07.28
The burrito way
is both to do it.
00:49:07.31\00:49:08.64
Oh. I'm doing...
00:49:08.68\00:49:10.01
I don't want my little
young people who are watching
00:49:10.05\00:49:11.71
and decide to make this burrito
00:49:11.75\00:49:13.08
want them to cut
themselves, okay?
00:49:13.11\00:49:14.45
Am I doing the wrong way?
00:49:14.48\00:49:15.82
No, no, I'm talking about me,
00:49:15.85\00:49:17.19
the way I was
cutting it in my hand, okay?
00:49:17.22\00:49:18.55
So you see these
colors are very, very nice.
00:49:18.59\00:49:19.95
Once again we're gonna go
ahead and get our skillet ready
00:49:19.99\00:49:24.86
and we're gonna get
ready to put in our margarine
00:49:24.89\00:49:28.40
'cause this one
calls for a margarine.
00:49:28.43\00:49:29.76
That's enough, huh?
00:49:29.80\00:49:31.13
Yeah. Okay.
00:49:31.17\00:49:32.50
Okay, this one
calls for margarine
00:49:32.53\00:49:33.87
and I'm gonna go
ahead and put that in
00:49:33.90\00:49:35.24
and get that going.
00:49:35.27\00:49:36.60
All right, this is soy margarine
00:49:36.64\00:49:38.01
and it also...
00:49:38.04\00:49:41.78
So we're gonna get that melted.
00:49:41.81\00:49:44.18
And with that we
can move it around
00:49:44.21\00:49:46.72
get it nice and warm, okay?
00:49:46.75\00:49:49.68
Because now when
you do the apples
00:49:49.72\00:49:51.39
you're gonna have to make
sure that you put that apples
00:49:51.42\00:49:52.82
in some juice, okay?
00:49:52.85\00:49:54.76
They need to go in a juice,
00:49:54.79\00:49:56.39
so we can keep it
from going bad, all right?
00:49:56.42\00:49:57.93
Okay, all right.
00:49:57.96\00:49:59.29
All right, so
we're gonna go ahead
00:49:59.33\00:50:00.66
and put the maple syrup in.
00:50:00.70\00:50:02.03
All right.
00:50:02.06\00:50:03.40
This is your maple
syrup. Your maple syrup.
00:50:03.43\00:50:05.20
We're gonna go ahead
00:50:05.23\00:50:06.57
and start putting
the apples in, okay?
00:50:06.60\00:50:09.10
Granny smith and red delicious.
Granny smith and red delicious.
00:50:09.14\00:50:12.11
Any of the apples will do
or this is just your process?
00:50:12.14\00:50:14.28
This is the ones I like to do.
00:50:14.31\00:50:16.08
They can do with any
other one, but I like this.
00:50:16.11\00:50:18.11
This is a better recipe.
00:50:18.15\00:50:19.48
Oh, you're not
using the juice then?
00:50:19.51\00:50:20.85
No, I'm not using the juice.
00:50:20.88\00:50:22.22
Orange juice is
just used to actually...
00:50:22.25\00:50:23.62
So, it won't turn.
00:50:23.65\00:50:24.99
It won't make the apples turn.
00:50:25.02\00:50:26.35
Okay.
00:50:26.39\00:50:28.02
We gonna go ahead
and put in the raisins
00:50:28.06\00:50:31.49
another real nice dish
00:50:31.53\00:50:33.73
and we gonna put in pecans
00:50:33.76\00:50:36.70
and this recipe we
gonna sprinkle on a tad bit.
00:50:39.83\00:50:43.14
Actual cinnamon, okay.
00:50:47.08\00:50:50.05
I can see right now
this is gonna taste good.
00:50:50.08\00:50:52.05
Oh, yeah, you
can tell that, right?
00:50:52.08\00:50:53.75
You tell it. Okay.
00:50:53.78\00:50:55.62
So this actually cooks for
few minutes on top of the stove.
00:50:55.65\00:50:58.22
Just in time for the
apples to get in tender.
00:50:58.25\00:51:00.82
What you gonna do
and then once again,
00:51:00.86\00:51:02.76
you gonna into juice to that,
00:51:02.79\00:51:04.56
your actual, actual is
my favorite word today.
00:51:04.59\00:51:09.53
I'm gonna do
this, what I'm gonna do,
00:51:09.56\00:51:12.33
I'm gonna go ahead and
put this inside the shell
00:51:12.37\00:51:15.44
and I'm gonna roll them over
and I'm gonna put some on top,
00:51:15.47\00:51:17.47
so you feel the
end of the program,
00:51:17.51\00:51:18.87
so we just need you
to stay bye for that.
00:51:18.91\00:51:20.91
Cause we got to go
ahead and cook them out.
00:51:20.94\00:51:23.35
Right we cook down and
well half a few minutes.
00:51:23.38\00:51:26.88
Maybe about 10
minutes, okay about 10 minutes,
00:51:26.92\00:51:28.85
okay then after that
you it inside the shell
00:51:28.88\00:51:31.49
like I did for heater,
00:51:31.52\00:51:32.85
we gonna put in the
middle of the shell,
00:51:32.89\00:51:34.22
wrap it up and flip it
over, that's quick and easy.
00:51:34.26\00:51:35.59
Oh, my goodness that's quick
and also on top of the stove.
00:51:35.62\00:51:40.40
Okay, good.
00:51:40.43\00:51:41.76
On top of the
stove, it's on the stove.
00:51:41.80\00:51:43.13
Right now lot of
people maybe asking
00:51:43.16\00:51:44.50
how I can get these recipes,
so we have a roll at right now,
00:51:44.53\00:51:47.20
so let's go the robot now
00:51:47.24\00:51:48.67
and this information
that you need at this time.
00:51:48.70\00:51:53.88
If you want to
contact the Eakins
00:51:53.91\00:51:55.54
to find out more
about their ministry
00:51:55.58\00:51:57.71
or if you'd like to
invite Curtis and Paula
00:51:57.75\00:51:59.91
to present
seminars in your area,
00:51:59.95\00:52:02.22
then you can contact them
00:52:02.25\00:52:03.65
at Abundant Living, PO Box 2873,
00:52:03.69\00:52:07.32
Huntsville, Alabama, 35804.
00:52:07.36\00:52:10.59
That's Abundant
Living, PO Box 2873,
00:52:10.63\00:52:14.80
Huntsville, Alabama, 35804.
00:52:14.83\00:52:18.33
You can call (256) 859-1982,
00:52:18.37\00:52:22.54
that's (256) 859-1982.
00:52:22.57\00:52:26.84
You may also
order their products
00:52:26.88\00:52:28.58
or get their recipes online
00:52:28.61\00:52:30.48
at AbundantLivingTV.org.
00:52:30.51\00:52:33.21
That's AbundantLivingTV.org.
00:52:33.25\00:52:36.89