I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and welcome to our
3ABN Today cooking program.
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We are the Micheff Sisters!
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I'm Linda.
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I'm Brenda.
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I wonder who I could be.
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Oh, I'm Cinda!
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And we really have a fun program
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playing today, don't we?
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We do.
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And a surprise. Oh, yes.
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We have a surprise.
Oh, I like surprises.
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Yes, we have a surprise guest,
we're not gonna tell you yet,
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but somebody
really special to us.
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That's right. That's right.
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But let's say the
name of the program,
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our whole theme,
are you wondering
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what we're gonna cook today.
00:01:40.16\00:01:42.06
Really, I'm
wondering, what is it?
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All things stuffed.
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That means I can
eat as much as I want.
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I love this.
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I wasn't really thinking about
your stomach being stuffed.
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I was thinking about the
food we're fixing being stuffed.
00:01:56.91\00:01:59.15
Oh no, in fact, I
just want you to see,
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I stuffed my pockets.
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She has come prepared.
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Well, welcome to
all things stuffed.
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When we're gonna have a fun time
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with the programming.
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When you think it
about all the things
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that foods that you can stuff,
00:02:16.77\00:02:18.10
you think about
tacos and you think about,
00:02:18.13\00:02:20.77
there's different types
of bread that is stuffed,
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and you think about, you know,
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stuff peppers
and things like that
00:02:24.27\00:02:26.21
but there is a lot
of, lot of food that can,
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you know, have ingredients
stuffed inside of it.
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So we kind of explore it
00:02:32.41\00:02:33.98
and we are little bit
creative and what that could be.
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So may be we should take
a look about we're gonna...
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Let's take a look and show you.
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Today, we're gonna start with
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Italian stuffed roasted peppers.
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Um!
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That looks so good.
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And we're gonna have
stuffed Avocado salad.
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Whoo!
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That looks good, sis.
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And then we have
our stuffed spinach pie.
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Oh, now, that I
can't wait chewing that,
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let me sample that.
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Cuban stuffed
zucchini with avocado aioli.
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That sounds
interesting, doesn't it?
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Sure, it does.
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And then we're gonna
have turkey potato rolls.
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Oh, you had me a potato.
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And you had me a rolls.
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And there is no
gobble in this turkey.
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That's right.
That's the best thing.
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You, guys, I think I
might have a problem.
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Oh-oh.
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What's the problem?
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I only have two forks,
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I'm gonna have to have more.
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Everything looks so good.
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That's all right.
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We're just gonna ask
Melissa to bring you some more.
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How is that? Melissa!
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All right. Let me
see if she has some.
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Oh, wow!
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Let's start with my
Italian stuffed peppers,
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and for this
recipe, you will need:
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That really wasn't a whole lot
of ingredients, what it says.
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No.
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There is a few more ingredients.
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And it's quite a
colorful array as well.
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Well, you need to read
the rest of the ingredients.
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Oh, that would make sense.
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Okay, for the
rest of the ingredients
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she will need...
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That was pretty
good what you did.
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You gave 'em time if
they wanted to write down,
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to write down and catch up
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and then you get
that, that was pretty good.
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Now wasn't that nice of me.
00:04:55.12\00:04:56.46
Although you don't
have to sweat it, folks,
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because you...
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All of our recipes can be found
on our Micheff Sister website,
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just micheffsisters.com
00:05:02.60\00:05:04.67
and you can find
all the recipes there.
00:05:04.70\00:05:06.27
We even post a photograph of
00:05:06.30\00:05:08.07
so you can see what
it's supposed to look like
00:05:08.10\00:05:09.90
and you can also find
our recipes at 3ABN.org.
00:05:09.94\00:05:14.18
So... That's right.
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Now, what you're gonna, sis?
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Okay, I need to have you
each have a cutting board.
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All right.
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Choose your knife.
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All right, choose our weapons.
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Choose your
weapons. Okay, here you go.
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I don't care which
one. There is yours.
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All right.
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Here we gonna have to
move a little bit of this.
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Let's rearrange stuff here.
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Okay. Okay.
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Who wants the mushrooms,
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who wants the
spinach? You decide.
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Yes, make a decision.
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All right.
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That's a good decision.
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How am I cutting these?
00:05:50.21\00:05:51.55
Okay, those you
need to be in bite size,
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or not they have
to be real small...
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Some people
would have this bite.
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Well, we're gonna
put it in here though.
00:05:59.99\00:06:02.89
Oh, okay.
00:06:02.92\00:06:05.49
And you're gonna,
you can chiffonade that.
00:06:05.53\00:06:08.60
Okay. Okay.
00:06:08.63\00:06:10.07
So to chiffonade, you
roll it all up like this,
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and then just...
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Only don't do my hand.
Just like this for here.
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Yup.
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Okay, is that all
right? That's right.
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How much of my arm am
I supposed to take off?
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Is that all right for
cutting? Yeah, that's fine.
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I'll give her a
lot of hard time.
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Now for the peppers
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what you're going
to do is chiffonading.
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I'm chiffonading okay?
You're chiffonading, yes.
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Chiffonading is rolling it
up and just cutting it, okay.
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But it sure is a
fancy word for all of that.
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Yeah.
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Okay, and then I
like the colored,
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the red and the orange
and the yellow peppers.
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Um, and I know
I'm not alone in this
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because we travel quite a
bit and we do cooking shows
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and people have told me
they can't eat a green pepper.
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I can't eat green peppers,
they really bother my stomach
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but the red, yellow
and the orange don't.
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So if...
00:07:04.49\00:07:07.66
You know, you could use a green
00:07:07.69\00:07:09.02
if you want it but I actually...
00:07:09.06\00:07:10.93
I'm just staying away, I
can't eat a green pepper.
00:07:10.96\00:07:13.13
I had a nutritionist tell me
00:07:13.16\00:07:14.50
that most people that
think they are allergic to,
00:07:14.53\00:07:17.20
you know, green
peppers and peppers
00:07:17.23\00:07:19.13
and so they avoid all
peppers, usually if they,
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you know, try a
colored one, they're fine.
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Doesn't bother them at all.
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And so they don't bother me.
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So what you gonna
do is slice the top off
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and so I'll go
slice it about like that,
00:07:29.34\00:07:33.75
and then you gonna
this membrane in the middle,
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you just gonna
twist it and pull it out.
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And throw it in this
trash can right below here.
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Throw it in.
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Look how pretty this is though.
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Can you see that?
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Look how pretty that is,
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it looks like a
flower, doesn't it?
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It does.
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And we're gonna
get those seeds out.
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You miss that. I know, know.
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Well, seriously
color is important.
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Color is important
when you are eating
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because it tells you,
you have good nutrition.
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Could you spray
that tray for me, sis?
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Absolutely.
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Okay so... Get
my hands some spray.
00:08:01.14\00:08:02.91
Oh, Melissa!
00:08:02.94\00:08:05.21
So now, I'm gonna cut
this one and you want it...
00:08:05.25\00:08:10.05
And you're gonna save the tops
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and then so we're
gonna twist this out, see.
00:08:12.15\00:08:15.06
And then also you're
gonna pull this stuff out.
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Just you know, you
want to leave it intact,
00:08:19.66\00:08:21.63
because we're gonna stuff this
00:08:21.66\00:08:23.10
but you see I'm pulling
all that extra white out, okay.
00:08:23.13\00:08:26.60
You can see that,
00:08:26.63\00:08:27.97
pull that out.
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Okay, Brenda
sprayed this tray for me,
00:08:29.84\00:08:32.34
so I'm gonna set 'em upside down
00:08:32.37\00:08:34.41
and I put the lids on
like that, little icon lids
00:08:34.44\00:08:39.38
but the tops to the peppers,
00:08:39.41\00:08:41.22
and we're gonna
do a red one now.
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Looks like a lid to me.
00:08:42.62\00:08:43.95
We're gonna do a red one
and let's twist this out again
00:08:43.99\00:08:48.32
and let's clean out this a
little bit better like that.
00:08:48.36\00:08:54.20
Empty out the seeds,
put that upside down,
00:08:54.23\00:08:57.20
put that upside down, okay.
00:08:57.23\00:08:59.13
And now what you are going to do
00:08:59.17\00:09:01.04
is you're gonna
spray just a little bit.
00:09:01.07\00:09:03.17
Okay.
00:09:03.20\00:09:04.54
And you're going to put
this in a 450 degree oven
00:09:04.57\00:09:09.68
for 15 minutes.
00:09:09.71\00:09:11.11
We want it charred a little bit.
00:09:11.15\00:09:12.75
You know, you want it charred.
00:09:12.78\00:09:14.12
You don't want to do it too much
00:09:14.15\00:09:16.12
because then your
pepper wilts and shrinks
00:09:16.15\00:09:18.65
and you will not
be able to feel it.
00:09:18.69\00:09:20.92
But if...
00:09:20.96\00:09:23.43
It does when you
take it out of the oven
00:09:23.46\00:09:25.23
and you turn it
right side up, it kind of,
00:09:25.26\00:09:27.60
kind of looks like
it's gonna fall all over.
00:09:27.63\00:09:29.80
Take a paper towel or a...
00:09:29.83\00:09:33.50
Some foil and wad
it kind of in a bowl
00:09:33.54\00:09:35.70
and stuff it
kind of in the middle
00:09:35.74\00:09:37.31
and form and then
that will keep its shape
00:09:37.34\00:09:39.57
while it cools until you're
ready to make your filling.
00:09:39.61\00:09:42.68
So we're gonna go ahead
and make our filling now,
00:09:42.71\00:09:44.51
so, sis, if you
could spray the pan
00:09:44.55\00:09:47.48
and then lets add the mushrooms
00:09:47.52\00:09:52.75
and I don't...
00:09:52.79\00:09:55.09
We're gonna add just a...
00:09:55.12\00:09:56.86
I don't add oil to this.
00:09:56.89\00:09:58.99
I'm gonna add the tomatoes
00:09:59.03\00:10:00.60
and that's what
will help cook it.
00:10:00.63\00:10:02.30
Okay.
00:10:02.33\00:10:03.70
Let me clean that up...
00:10:03.73\00:10:05.07
Put those in and then
you can put your squash in
00:10:05.10\00:10:10.27
and now the
zucchini and yellow squash,
00:10:10.31\00:10:12.34
you can see they are
just cut in little cubes,
00:10:12.37\00:10:16.31
and then we're
gonna wait save our herbs.
00:10:16.34\00:10:20.95
Okay, sis, you can
go ahead and put that in
00:10:20.98\00:10:23.79
and you want to get
that, get that cooking.
00:10:23.82\00:10:27.62
Okay.
00:10:27.66\00:10:28.99
Crank up your heat.
00:10:29.02\00:10:30.36
That's cranked, it's
high as it ever goes, sis,
00:10:30.39\00:10:32.49
that's as good she get.
00:10:32.53\00:10:35.36
As good as she gets.
00:10:35.40\00:10:36.73
Oh, look what
Melissa gave me for you.
00:10:36.77\00:10:40.20
Melissa, thank you.
00:10:40.24\00:10:44.41
Oh, she is good.
00:10:44.44\00:10:46.01
Let's put these back
00:10:46.04\00:10:47.38
in this drawer
right here, in that way,
00:10:47.41\00:10:49.08
I will have them.
00:10:49.11\00:10:50.45
For those of you who may
be this is the first time
00:10:50.48\00:10:52.15
you've seen one of
our cooking programs,
00:10:52.18\00:10:54.62
Melissa is we are
talking about Melissa Hoffman.
00:10:54.65\00:10:56.89
She's actually my
assistant for our Kids Network
00:10:56.92\00:11:00.59
and she is also our, you
know, just our crew chief.
00:11:00.62\00:11:06.46
She is our crew chief
00:11:06.49\00:11:07.83
for Micheff
Sisters cooking programs
00:11:07.86\00:11:09.30
and let me tell you what,
she runs an organized ship.
00:11:09.33\00:11:12.33
She keeps us organized
and she keeps us going.
00:11:12.37\00:11:15.50
We need a chief over us.
00:11:15.54\00:11:17.07
We do, and she's got,
is amazingly talented,
00:11:17.11\00:11:20.71
so here is your Melissa,
she is off the sidelines
00:11:20.74\00:11:23.75
that's who we are talking about.
00:11:23.78\00:11:25.11
Now, I'm gonna
sprinkle some salt on here
00:11:25.15\00:11:27.35
and this is salt to taste,
this is only about a teaspoon
00:11:27.38\00:11:31.29
but you could do, um,
00:11:31.32\00:11:32.89
just taste your
vegetables throughout,
00:11:32.92\00:11:35.39
and you can see if
it has the enough salt,
00:11:35.42\00:11:39.76
if it doesn't, then add more.
00:11:39.79\00:11:42.70
I'm also gonna add
the red pepper flakes
00:11:42.73\00:11:45.33
and you don't have to
add the red pepper flakes,
00:11:45.37\00:11:48.84
if you don't like spicy stuff.
00:11:48.87\00:11:51.27
And if you like
things really spicy,
00:11:51.31\00:11:52.94
spicy double it
because that's what I do.
00:11:52.97\00:11:55.91
But, you know if...
00:11:55.94\00:11:57.91
Even if you don't
like stuff real spicy,
00:11:57.95\00:12:00.45
you could add just a
little bit to give it flavor
00:12:00.48\00:12:04.39
because it does give
it quite a bit of flavor.
00:12:04.42\00:12:07.62
Okay.
00:12:07.66\00:12:09.36
There you go.
00:12:09.39\00:12:11.33
And when that's actually
don't want to cook that much
00:12:11.36\00:12:15.86
because you want
just a little bit more
00:12:15.90\00:12:17.93
because we are
going to put this,
00:12:17.97\00:12:20.00
stuff this into our peppers
00:12:20.04\00:12:22.74
and we're gonna
put it in the oven,
00:12:22.77\00:12:24.74
and what we will do...
00:12:24.77\00:12:27.34
And go ahead and
add your spinach.
00:12:27.38\00:12:29.18
Spinach wilts down like
within the first 60 seconds to,
00:12:29.21\00:12:33.52
you know, a minute and half.
00:12:33.55\00:12:36.48
So it wilts write down
and then I have some fresh...
00:12:36.52\00:12:40.19
Looks beautiful.
00:12:40.22\00:12:41.56
Sis, if you want
to take the fresh,
00:12:41.59\00:12:44.73
this is fresh
basal and fresh oregano,
00:12:44.76\00:12:47.86
and actually lets add it
right to the skillet so it...
00:12:47.90\00:12:52.27
I'm actually gonna
hold it apart a little bit,
00:12:52.30\00:12:55.57
you don't even have
to cut it with the knife,
00:12:55.60\00:12:57.31
you can just pull it up
or you can if you want, sis.
00:12:57.34\00:12:59.77
We'll chiffonade this too.
00:12:59.81\00:13:03.04
And we put this in...
00:13:03.08\00:13:04.71
Now, if you don't want to
use the vegan parmesan cheese,
00:13:04.75\00:13:09.88
you don't have to,
because I will tell you,
00:13:09.92\00:13:12.59
I have tried a lot of
vegan parmesan cheeses
00:13:12.62\00:13:15.46
and some have
better flavor than others,
00:13:15.49\00:13:18.39
but I've never found
one that really melts good,
00:13:18.43\00:13:21.60
not a vegan parmesan.
00:13:21.63\00:13:22.96
If you know of
one, send it to me.
00:13:23.00\00:13:24.33
I haven't found any real
good substitutes that do it
00:13:24.37\00:13:27.47
for me that change periods
so I just tend to skip it.
00:13:27.50\00:13:30.51
Yeah, right, so that's what
I would say, I would skip it.
00:13:30.54\00:13:33.51
This is a vegan parmesan,
00:13:33.54\00:13:35.84
it actually has a
pretty good flavor
00:13:35.88\00:13:37.48
but it just, it
does not melt so.
00:13:37.51\00:13:39.65
I found one that
melts really good.
00:13:39.68\00:13:41.02
Really?
00:13:41.05\00:13:42.38
Yeah, I'm not sure if you say...
00:13:42.42\00:13:43.75
A parmesan one?
00:13:43.79\00:13:45.12
No, the regular cheese.
00:13:45.15\00:13:46.49
Yeah, see I meant parmesan.
00:13:46.52\00:13:47.86
Daiya, It's a Daiya. Daiya.
00:13:47.89\00:13:49.22
That melts really
good, the cheddar one.
00:13:49.26\00:13:51.29
The cheddar but I'm saying
I've never found a parmesan.
00:13:51.33\00:13:53.46
No, I haven't either.
00:13:53.50\00:13:54.83
I was just
commenting to Sister Brenda.
00:13:54.86\00:13:56.73
Okay, aw!
00:13:56.77\00:13:58.47
This is got to be a
Brenda challenge bowl,
00:13:58.50\00:14:01.20
because there is no way
00:14:01.24\00:14:02.57
we're gonna get that
in here and mix it up.
00:14:02.60\00:14:05.21
You can put this in there.
00:14:05.24\00:14:06.57
I'm famous for having a
bowl that I fill to the top
00:14:06.61\00:14:09.68
and everything
slops over, you know.
00:14:09.71\00:14:11.91
No matter what I do,
00:14:16.42\00:14:17.75
it seems like if I
just get a bigger bowl,
00:14:17.79\00:14:19.49
I keep filling it more.
00:14:19.52\00:14:20.86
You know, what we'll do?
00:14:20.89\00:14:22.22
We go like this.
00:14:22.26\00:14:23.79
We'll do it this way.
00:14:23.83\00:14:25.16
So mix all that...
You're slopping some here so.
00:14:25.19\00:14:27.00
Oh, well, here? Yeah.
00:14:27.03\00:14:29.26
Oh, let's not slop too much.
00:14:29.30\00:14:33.10
Give me a break
here. That's a lot.
00:14:33.13\00:14:36.44
There, it's raining pasta.
00:14:36.47\00:14:38.27
It's raining pasta,
00:14:38.31\00:14:39.64
and this looks
like whole wheat pasta?
00:14:39.67\00:14:43.04
This is whole wheat pasta.
00:14:43.08\00:14:44.48
Sometimes I use the whole wheat
00:14:48.38\00:14:49.75
and sometimes I use the enriched
00:14:49.78\00:14:53.05
'cause it will have the
same amount of fiber in them.
00:14:53.09\00:14:55.49
You think that's enough?
00:14:55.52\00:14:57.06
Well, it could be.
It looks perfect to me.
00:14:57.09\00:14:58.63
So right before, so then...
00:14:58.66\00:15:01.03
Right before
we're ready to stuff,
00:15:01.06\00:15:04.70
I drizzle with the extra
virgin first pressed olive oil
00:15:04.73\00:15:09.10
and that gives it flavor.
00:15:09.14\00:15:10.81
So that's only a tablespoon so.
00:15:10.84\00:15:12.17
You know, when I was in Israel,
I was able to see when they...
00:15:12.21\00:15:15.61
The places there where the
old olive presses and stuff,
00:15:15.64\00:15:18.35
that was so interesting to
me to see how they did that.
00:15:18.38\00:15:21.02
You know, we actually
went on Jo and David and Catie
00:15:21.05\00:15:25.19
and I went to Tuscany and
we actually went to a farm
00:15:25.22\00:15:29.96
and where they
actually pressed it.
00:15:29.99\00:15:31.69
It was awesome.
Yeah, it really is.
00:15:31.73\00:15:33.56
So now what you are gonna
do is you're gonna take your,
00:15:33.60\00:15:36.83
pretend this is already roasted.
00:15:36.87\00:15:40.24
You gonna take
your roasted pepper,
00:15:40.27\00:15:44.01
you're gonna stuff it,
00:15:44.04\00:15:46.27
and then you gonna put it
back into a 350 degree oven
00:15:46.31\00:15:50.28
for 15 more minutes, and
this is what it looks like.
00:15:50.31\00:15:55.05
And it looks good.
00:15:55.08\00:15:57.92
Doesn't that look delicious?
00:15:57.95\00:15:59.29
It does and this
looks good just like this,
00:15:59.32\00:16:01.39
this is just good
enough to eat right here?
00:16:01.42\00:16:02.86
You could eat it.
00:16:02.89\00:16:04.23
Exactly, you could
eat this just like this.
00:16:04.26\00:16:07.16
And it's done and
ready to eat, right?
00:16:07.20\00:16:09.06
It's done and ready to eat.
00:16:09.10\00:16:10.43
Well, I think our
special guest today
00:16:10.47\00:16:13.27
would love to taste this.
00:16:13.30\00:16:16.44
What do you think? I think so.
00:16:16.47\00:16:17.81
Would you like to meet?
00:16:17.84\00:16:19.17
Let me put some in
this bowl right over here.
00:16:19.21\00:16:22.51
Well actually
while she is coming in,
00:16:22.54\00:16:25.11
I'm gonna have
Melissa bring me one more
00:16:25.15\00:16:27.08
from my sample tray in the back,
00:16:27.12\00:16:29.18
and then she'll get a
regular stuffed pepper...
00:16:29.22\00:16:31.75
Oh!
00:16:31.79\00:16:33.12
That's because
she is really special,
00:16:33.15\00:16:34.72
she is somebody
that we love a lot and...
00:16:34.76\00:16:37.53
Let's introduce you to...
00:16:37.56\00:16:40.50
Drum roll please.
00:16:40.53\00:16:42.40
Here comes our very
special friend Tena.
00:16:42.43\00:16:45.50
Yay! Come on, Tena.
00:16:45.53\00:16:48.64
Right up for you, Tena.
00:16:48.67\00:16:50.01
Here, Tena, we have
this special for you.
00:16:50.04\00:16:51.37
Oh, great.
00:16:51.41\00:16:52.74
Oh wow.
00:16:52.77\00:16:54.11
Whee!
00:16:54.14\00:16:55.48
Yay!
00:16:55.51\00:16:58.05
Oh, it's so good to be with you.
00:16:58.08\00:16:59.85
We watch this
program all the time
00:16:59.88\00:17:02.05
and to know that
I'm actually here.
00:17:02.08\00:17:07.39
And I
particularly like your hat.
00:17:07.42\00:17:10.03
Can you get a close up
and look at Tena's hat.
00:17:10.06\00:17:12.76
Bend your head
down just a little bit.
00:17:12.79\00:17:14.70
There you go, look at
that, our Kids Network.
00:17:14.73\00:17:18.27
3ABN Kids Network.
00:17:18.30\00:17:20.74
We're glad you're here.
00:17:20.77\00:17:22.10
Well, I'm too.
00:17:22.14\00:17:23.47
Are you having fun?
00:17:23.51\00:17:24.84
Oh, am I having
fun, specially now.
00:17:24.87\00:17:26.21
It's pretty quiet on
this set, isn't it and boring?
00:17:26.24\00:17:27.91
Oh, I know. Yeah, I know.
00:17:27.94\00:17:30.05
And then when we
watch this all the time
00:17:30.08\00:17:32.05
and my husband George just
gets a big bang out of him.
00:17:32.08\00:17:34.98
You know, you girls
are just so silly and fun.
00:17:35.02\00:17:38.49
What us?
00:17:38.52\00:17:39.85
I just love it, you know,
00:17:39.89\00:17:42.06
and all this good food, I
mean it just so nutritious,
00:17:42.09\00:17:46.29
and you know,
00:17:46.33\00:17:47.66
and it just may help me to grow.
00:17:47.70\00:17:52.30
Not this way but...
00:17:52.33\00:17:53.67
I tell everybody when
they get to heaven look up
00:17:53.70\00:17:55.57
because I'm
gonna be big and tall.
00:17:55.60\00:17:57.01
Yes, yeah.
00:17:57.04\00:17:58.57
Some of you guys
have a good start
00:17:58.61\00:18:00.41
but I will get there.
00:18:00.44\00:18:01.78
That's right. You will.
00:18:01.81\00:18:03.14
That's right.
00:18:03.18\00:18:04.51
It will be wonderful
to have new bodies...
00:18:04.55\00:18:05.88
That's right, we can't wait,
we are home sick for heaven.
00:18:05.91\00:18:08.65
We are home sick for heaven.
00:18:08.68\00:18:10.19
Tena and having
been on this set,
00:18:10.22\00:18:12.49
we just put your
hands away from your mike
00:18:12.52\00:18:14.09
so we don't
touch your microphone,
00:18:14.12\00:18:15.72
but having been on the set
00:18:15.76\00:18:17.29
and been watching
our cooking program,
00:18:17.33\00:18:19.36
it's a different thing watching
in your living room, isn't it?
00:18:19.39\00:18:21.93
Oh, much different.
00:18:21.96\00:18:23.30
So why wouldn't you tell
about the viewers at home
00:18:23.33\00:18:25.03
that it's different in the set.
00:18:25.07\00:18:27.07
Oh, it's just so different,
00:18:27.10\00:18:28.87
I mean it's awesome, I mean it.
00:18:28.90\00:18:31.31
So you get to hear what's going
on behind the scenes, right.
00:18:31.34\00:18:33.44
Yeah, yes.
00:18:33.48\00:18:34.81
Yeah, and Cinda is
pretty awesome, isn't she?
00:18:34.84\00:18:36.18
Oh, she is, she is...
00:18:36.21\00:18:38.21
Oh, I mean she is always...
00:18:38.25\00:18:39.58
I'm really quiet
when the cameras are off.
00:18:39.61\00:18:41.32
She is so quiet
00:18:41.35\00:18:42.68
and she is always
snitching the food.
00:18:42.72\00:18:44.05
Oh, really.
00:18:44.09\00:18:46.86
And I don't know
what quiet it is.
00:18:46.89\00:18:51.49
Oh my...
00:18:51.53\00:18:52.86
Oh, isn't that beautiful?
00:18:52.89\00:18:54.23
Okay, now you get to taste.
00:18:54.26\00:18:56.60
There you go.
00:18:56.63\00:18:57.97
Yeah, blow it, make
sure it's not too hot.
00:18:58.00\00:18:59.43
Oh, yeah. Drum roll please.
00:18:59.47\00:19:01.24
I put some of the
hot stuff on the top.
00:19:01.27\00:19:02.74
Oops! Yup, that's okay.
00:19:02.77\00:19:05.54
Let me get a paper towel.
00:19:05.57\00:19:06.91
That might be hot.
00:19:06.94\00:19:08.28
You want to reach a
paper towel in there, sis.
00:19:08.31\00:19:09.64
Yup, let me give
you a paper towel.
00:19:09.68\00:19:12.61
What do you think, Tena?
00:19:12.65\00:19:15.42
This is hmm.
00:19:15.45\00:19:16.79
Well, Tena, I tell you,
00:19:22.99\00:19:24.33
it's just a
privilege to have you here
00:19:24.36\00:19:25.93
and we are so
excited that you came.
00:19:25.96\00:19:28.06
We love you so much.
00:19:28.10\00:19:29.43
We have been friends
for a very long time.
00:19:29.46\00:19:31.27
Very long time.
00:19:31.30\00:19:32.63
And we see you at ASI.
00:19:32.67\00:19:34.60
Yeah, we see you at ASI and GC.
00:19:34.64\00:19:36.77
But this is the first time
00:19:36.81\00:19:38.14
we've seen you
on the cooking show,
00:19:38.17\00:19:39.87
that's great.
00:19:39.91\00:19:41.24
It's such a privilege...
00:19:41.28\00:19:42.61
Well, you stay
here while we read
00:19:42.64\00:19:43.98
recipe for the next show.
00:19:44.01\00:19:45.35
Okay. Would you like that?
00:19:45.38\00:19:46.72
Our next thing is
Linda's stuffed avocado salad.
00:19:46.75\00:19:48.78
Linda, why don't
you read the recipe?
00:19:48.82\00:19:50.49
Okay, for that you'll need:
00:19:50.52\00:19:52.05
I'm so excited
because Kenny is amazing.
00:20:18.35\00:20:23.69
We have some
really neat brothers.
00:20:23.72\00:20:25.42
We do!
00:20:25.45\00:20:26.79
And they're so caring about us.
00:20:26.82\00:20:28.16
Of course, you got to know
we call 'em Kenny and Jimmy
00:20:28.19\00:20:30.33
but everybody else
really don't call them that.
00:20:30.36\00:20:32.29
They call 'em
Pastor Ken and Pastor Jim.
00:20:32.33\00:20:36.56
But we have the privilege
of calling them Ken and Jim.
00:20:36.60\00:20:42.14
So the neat thing is,
I was talking with him
00:20:42.17\00:20:45.17
and I said, I
don't have any time,
00:20:45.21\00:20:47.24
I'm so busy this month,
00:20:47.28\00:20:48.84
because I was
getting ready for graduation
00:20:48.88\00:20:51.01
and to get
recipes ready and nice.
00:20:51.05\00:20:53.18
I just can't think
of any things stuffed.
00:20:53.21\00:20:59.02
I went home and the next,
00:20:59.05\00:21:01.32
about two mornings by
he calls me and he says,
00:21:01.36\00:21:04.09
you know what, I was
just having my worship
00:21:04.13\00:21:06.16
and he said I just want to share
00:21:06.19\00:21:07.86
an idea that came to me,
00:21:07.90\00:21:09.46
and he says, why don't
you just take some avocados,
00:21:09.50\00:21:12.60
you know, and make your salad
00:21:12.63\00:21:14.24
and he was
explaining all this to me
00:21:14.27\00:21:15.84
and I was like,
that would be really fun,
00:21:15.87\00:21:19.07
I'm so anxious, I
said, thank you so much,
00:21:19.11\00:21:22.04
so Ken, I just
want to thank you,
00:21:22.08\00:21:23.95
and he just kept
rolling of all kinds of ideas
00:21:23.98\00:21:26.82
and he has spent
time just thinking about
00:21:26.85\00:21:28.78
how he could help me,
and that's just how they are,
00:21:28.82\00:21:30.82
they always want to help.
00:21:30.85\00:21:32.19
And that meant a lot.
00:21:32.22\00:21:33.66
Kenny and Jimmy,
we love you both.
00:21:33.69\00:21:35.26
And you know, actually
00:21:35.29\00:21:36.69
our brother Ken
is a very good cook.
00:21:36.73\00:21:39.83
I mean he is an awesome cook,
00:21:39.86\00:21:42.06
and we have tried
and tried to get him
00:21:42.10\00:21:44.60
to come on the show and
do a cooking show with us.
00:21:44.63\00:21:48.17
So if you could just
flood campus off with letters
00:21:48.20\00:21:52.04
and say we want Pastor
Ken with his sisters cooking.
00:21:52.07\00:21:56.78
We would love it.
00:21:56.81\00:21:58.15
He cooks for us all the time,
00:22:01.12\00:22:02.45
He makes the best Chinese food.
00:22:02.48\00:22:04.55
He makes such good...
00:22:04.59\00:22:05.92
Oriental food. Yes.
00:22:05.95\00:22:07.29
His soup is so
awesome. Oh, his specialty.
00:22:07.32\00:22:08.66
Yes.
00:22:08.69\00:22:10.03
Well, we're gonna start
out... With egg rolls...
00:22:10.06\00:22:11.39
Yes, we're gonna start
out with some cooked pasta
00:22:11.43\00:22:14.33
and you can use any kind.
00:22:14.36\00:22:16.00
A lot of times, I'll do it...
00:22:16.03\00:22:17.37
She is snitching your pasta.
00:22:17.40\00:22:19.63
You're full, you know,
00:22:19.67\00:22:21.97
I'll help her out.
00:22:22.00\00:22:23.34
I'm trying to keep
us all honest here.
00:22:23.37\00:22:24.97
Sometimes I use the
shells, the little mini shells
00:22:25.01\00:22:28.24
and they look
really cool in there.
00:22:28.28\00:22:29.84
Well, today we're just
using regular macaroni,
00:22:29.88\00:22:31.88
but you can use
any kind you want.
00:22:31.91\00:22:33.88
And what we are gonna do is
00:22:33.92\00:22:35.25
we're gonna put
the tomatoes in it
00:22:35.28\00:22:36.62
and while I'm fixing this,
00:22:36.65\00:22:37.99
sis, if you could
cut the avocados in half
00:22:38.02\00:22:41.16
and then just scoop
them all and them cut them up
00:22:41.19\00:22:43.73
and put 'em in
here in small pieces.
00:22:43.76\00:22:45.09
I can do that. Okay.
00:22:45.13\00:22:46.46
And then I want
you to cut this up,
00:22:46.49\00:22:47.83
may be in six peaces so
that we can stuff this too
00:22:47.86\00:22:50.53
because it's not,
you can stuff avocados,
00:22:50.57\00:22:52.77
you can stuff
peppers, or half again too,
00:22:52.80\00:22:56.24
so we have more pieces.
00:22:56.27\00:22:57.74
Yeah 'cause they are big.
00:22:57.77\00:22:59.14
So just cut in half this
way and then lay it on the side,
00:22:59.17\00:23:03.38
okay, may be I'll do it,
00:23:03.41\00:23:04.75
try to catch it
in hand, let's see.
00:23:04.78\00:23:06.25
And now I put tomatoes in here,
00:23:06.28\00:23:08.12
you can put green olives,
00:23:08.15\00:23:10.35
I have black olives today
00:23:10.39\00:23:12.32
but I like
green olives in it to,
00:23:12.35\00:23:14.32
and then we've got some peppers
and you can cut 'em smaller
00:23:14.36\00:23:17.59
if you like come
a little smaller,
00:23:17.63\00:23:20.06
In fact I think, sis,
I might just have you cut
00:23:20.10\00:23:22.96
some of these a
little bit smaller.
00:23:23.00\00:23:25.00
And we'll do it over.
00:23:25.03\00:23:26.37
Yeah, we'll do that
because they are easier to eat
00:23:26.40\00:23:28.37
if they are more bite size,
00:23:28.40\00:23:30.01
All right.
00:23:30.04\00:23:31.37
She's already got the
spoon. So we'll do that...
00:23:31.41\00:23:33.07
You draw it back there,
00:23:33.11\00:23:34.44
I don't want to take your olive.
00:23:34.48\00:23:35.81
You don't want to take my olive?
00:23:35.84\00:23:37.18
I don't. Okay,
that's probably good.
00:23:37.21\00:23:38.55
And then we're gonna put
some grated carrot in there.
00:23:38.58\00:23:41.48
Just want color.
00:23:41.52\00:23:42.85
I wanted to show them
00:23:42.88\00:23:44.22
that what she does is
she scoops out the avocado
00:23:44.25\00:23:47.62
like this and saves the shell.
00:23:47.66\00:23:52.59
So you gently scoop it
out and then save the shell,
00:23:52.63\00:23:56.56
and don't throw that away
'cause she is gonna use that.
00:23:56.60\00:24:00.87
I'm gonna use that.
00:24:00.90\00:24:02.24
And see how
pretty that carrot is.
00:24:02.27\00:24:03.61
Is made with your
approval. I like this.
00:24:03.64\00:24:05.51
All right, thank you very much.
00:24:05.54\00:24:08.04
It's just easier to stuff to it.
00:24:08.08\00:24:09.94
Thank you very much,
00:24:09.98\00:24:11.31
that's the nicest thing
that anyone's ever done for me.
00:24:11.35\00:24:15.18
It isn't everyday.
00:24:15.22\00:24:18.02
All right, so we now...
00:24:18.05\00:24:19.39
Okay, we have
some vegenaise and here
00:24:19.42\00:24:23.86
so I'm gonna put
that right there,
00:24:23.89\00:24:25.79
some vegenaise
and we're going to put
00:24:25.83\00:24:28.16
some McKay's
chicken style seasoning,
00:24:28.20\00:24:30.37
I just love
that seasoning and...
00:24:30.40\00:24:33.13
I do too. Here is the little...
00:24:33.17\00:24:34.50
It is my favorite
all purpose seasoning.
00:24:34.54\00:24:36.47
Well, for
chicken seasoning for...
00:24:36.50\00:24:39.67
And a little bit of salt.
00:24:39.71\00:24:41.04
A vegan chicken seasoning,
it has such a good flavor.
00:24:41.08\00:24:43.35
It does.
00:24:43.38\00:24:44.71
Look what I did, I
was able to do that
00:24:44.75\00:24:46.08
where I saved you a little stem.
00:24:46.11\00:24:47.45
Oh, that looks realty pretty.
00:24:47.48\00:24:48.82
Well, there it's, let's try in.
00:24:48.85\00:24:51.05
And if you wanted even
have more servings on it,
00:24:51.09\00:24:53.62
you can cut it again this
way and just fill each of 'em,
00:24:53.66\00:24:57.19
until you get
like instead of two,
00:24:57.23\00:24:59.56
you'll have four halves.
00:24:59.59\00:25:00.93
Okay.
00:25:00.96\00:25:02.30
But it makes a nice salad.
00:25:02.33\00:25:04.53
All right, we've got
this all mixed up here
00:25:04.57\00:25:06.60
and now we're just
waiting for the avocados.
00:25:06.63\00:25:09.84
There it goes.
00:25:09.87\00:25:11.97
He's been stubborn.
00:25:12.01\00:25:13.34
He's been stubborn?
00:25:13.38\00:25:15.51
All right.
00:25:15.54\00:25:16.98
Now you got a really
pretty one in this one.
00:25:17.01\00:25:18.85
Look at that. Oh,
that is beautiful.
00:25:18.88\00:25:20.82
I love all the beautiful
things that God has made.
00:25:20.85\00:25:23.02
I mean, He's made some
incredible food to eat.
00:25:23.05\00:25:27.22
Yeah.
00:25:27.26\00:25:28.62
And so many different colors.
00:25:28.66\00:25:31.23
All colors and if you had
lots of different textures
00:25:31.26\00:25:34.50
and you have lots
of different color;
00:25:34.53\00:25:35.96
you are getting good nutrition.
00:25:36.00\00:25:38.20
Because you need to.
00:25:38.23\00:25:40.40
Go ahead, color your
plate like a rainbow.
00:25:40.44\00:25:44.11
I'm so proud.
00:25:44.14\00:25:48.41
I knew, it was
gonna be coming sometime
00:25:48.44\00:25:50.75
so I was just gonna
go ahead and go with it.
00:25:50.78\00:25:53.65
All right, we got avocado,
and if you don't like avocado,
00:25:53.68\00:25:56.38
well then, you know what,
just go with the stuff peppers,
00:25:56.42\00:25:58.95
you can stuff tomatoes...
00:25:58.99\00:26:00.46
I can't imagine
anybody not liking an avocado.
00:26:00.49\00:26:02.09
You can stuff tomatoes,
that looks really pretty.
00:26:02.12\00:26:05.36
Don't you remember on
Tiny Tots, Caleb, Denzey,
00:26:05.39\00:26:09.43
and I mean, you might
know Idalia and John Denzey,
00:26:09.46\00:26:14.34
he is head of
the Latino Network.
00:26:14.37\00:26:17.91
Well, we had him on
and you had him on the farm
00:26:17.94\00:26:22.11
and we were...
00:26:22.14\00:26:23.61
Oh, are you okay?
00:26:23.65\00:26:24.98
And he is
growing, he is growing...
00:26:25.01\00:26:26.75
I'm fine,
00:26:26.78\00:26:28.12
you guys were
planting avocado seeds
00:26:28.15\00:26:29.78
and you said to Caleb, you go,
00:26:29.82\00:26:31.39
Caleb, do you like avocado,
00:26:31.42\00:26:33.92
'cause either you
like 'em or you don't?
00:26:33.96\00:26:36.06
Thinking he liked 'em
00:26:36.09\00:26:37.99
and Caleb goes, I don't.
00:26:38.03\00:26:41.00
I wonder if he likes them now.
00:26:44.07\00:26:45.90
Oh, no, he doesn't,
00:26:45.93\00:26:47.47
'cause his mom,
we call her Tida.
00:26:47.50\00:26:50.41
She came by just
before we started the program
00:26:50.44\00:26:54.94
and she said those
avocados, he doesn't like 'em.
00:26:54.98\00:26:58.71
Well, we are gonna...
We'll finish this later,
00:26:58.75\00:27:01.18
but I want to show you
how it looks when you stop 'em
00:27:01.22\00:27:04.02
and you just right here
is some already stuffed,
00:27:04.05\00:27:07.82
and we can put some in
here, and you just stuff it,
00:27:07.86\00:27:11.53
and you can put
this on a lettuce leaf...
00:27:11.56\00:27:13.86
And it's ready to
eat. And it's ready to eat.
00:27:13.90\00:27:16.00
All you need is the fork.
00:27:16.03\00:27:17.37
Right and, Cinda,
00:27:17.40\00:27:18.73
I love how you made
that roses in the middle,
00:27:18.77\00:27:21.00
the tomato roses.
00:27:21.04\00:27:22.37
They are beautiful...
00:27:22.40\00:27:23.74
Thank you.
00:27:23.77\00:27:25.11
But I think I need to taste it.
00:27:25.14\00:27:28.81
What do we have
for our next recipe?
00:27:28.84\00:27:31.35
Well, our next recipe
is our stuffed spinach pie.
00:27:31.38\00:27:34.75
Let me read the ingredients.
00:27:34.78\00:27:36.12
And so this is my
stuffed spinach pie.
00:28:19.29\00:28:23.03
And it looks like a
flower actually when I'm done,
00:28:23.06\00:28:27.37
but I'm gonna, in
the interest of time,
00:28:27.40\00:28:29.24
we're gonna have you
crank this up really quick,
00:28:29.27\00:28:31.17
I've already got
onion sauteing in here
00:28:31.21\00:28:33.48
and we're gonna
get our filling going.
00:28:33.51\00:28:35.24
You're gonna crank it
up, good, crank it up.
00:28:35.28\00:28:37.71
And so, you're
gonna get those...
00:28:37.75\00:28:40.22
I guess, if it's
probably gonna burn.
00:28:40.25\00:28:41.58
And then, Linda, if
you would come over here,
00:28:41.62\00:28:43.05
you got your gloves on,
00:28:43.08\00:28:44.42
I want you to crumble up
the tofu in with the onions.
00:28:44.45\00:28:47.82
In small pieces?
00:28:47.86\00:28:49.19
Just crumble it up, you know,
like you would have crumbs.
00:28:49.22\00:28:51.39
I don't want to, you
know, can just be crumbled
00:28:51.43\00:28:53.36
and then you are
going to put the seasonings
00:28:53.40\00:28:55.60
all on that,
sis, and the garlic.
00:28:55.63\00:28:58.00
Now here's some salt,
00:28:58.03\00:28:59.43
you can salt it
after that as well,
00:28:59.47\00:29:01.57
and then we'll
just hold on to this,
00:29:01.60\00:29:03.77
when this is all nice and
golden and up a little bit,
00:29:03.81\00:29:08.44
then you're
gonna add the mushrooms
00:29:08.48\00:29:10.15
and when those
look about cooked,
00:29:10.18\00:29:11.71
you're gonna add this,
00:29:11.75\00:29:13.08
so while
they're working on just,
00:29:13.11\00:29:15.05
that's all the ingredients,
just put all that together
00:29:15.08\00:29:17.59
and I'm gonna ask you,
00:29:17.62\00:29:20.26
Cinda, if you could just set
this on the other side of you,
00:29:20.29\00:29:23.06
'cause I need some
space... I can do that.
00:29:23.09\00:29:24.43
We're going to make the
crust and I'll trade your,
00:29:24.46\00:29:27.70
I'll have that
big pan right there.
00:29:27.73\00:29:29.83
This is how big our
stuffed spinach pie is gonna be,
00:29:29.86\00:29:33.03
so it's like a pizza pan.
00:29:33.07\00:29:34.90
And I'm gonna put
that right over there
00:29:34.94\00:29:36.81
and here you go, gonna
put this over there too.
00:29:36.84\00:29:40.18
You can add that
later, and this too.
00:29:40.21\00:29:43.01
Okay.
00:29:43.04\00:29:44.38
And when you add the
mushrooms, you can add the salt.
00:29:44.41\00:29:47.05
Okay.
00:29:47.08\00:29:48.42
All right, here we go,
00:29:48.45\00:29:49.78
she's got that
covered over there
00:29:49.82\00:29:51.19
in that trusted hand over there.
00:29:51.22\00:29:52.69
So now, I'm gonna make the crust
00:29:52.72\00:29:54.46
and this is my
traditional oil pie crust.
00:29:54.49\00:29:57.39
It is so easy to put
together, um, in that,
00:29:57.43\00:30:00.66
I doubled the
batch what I normally do.
00:30:00.70\00:30:02.96
I've got my oil
in here and my milk
00:30:03.00\00:30:06.43
and you can see how it
separated here right now,
00:30:06.47\00:30:10.17
and we're just
gonna emulsify that.
00:30:10.21\00:30:12.31
So with the fork,
00:30:12.34\00:30:13.68
I'm just going to
just stir that together,
00:30:13.71\00:30:16.14
whip it together
like that with the fork
00:30:16.18\00:30:17.91
until it's all
emulsified together
00:30:17.95\00:30:20.55
and you don't see
any separation at all
00:30:20.58\00:30:23.02
between the oil
and the almond milk.
00:30:23.05\00:30:25.22
When I get that done...
00:30:25.25\00:30:29.02
We can, now that's good,
00:30:29.06\00:30:32.43
you know what sis?
00:30:32.46\00:30:33.80
Do you have some
gloves in your pocket
00:30:33.83\00:30:35.16
or I've got some in mine.
00:30:35.20\00:30:36.53
I do. Melissa put some in mine.
00:30:36.56\00:30:37.90
So I'm actually
gonna put this on
00:30:37.93\00:30:39.67
'cause I'm gonna
handle the dough with this
00:30:39.70\00:30:41.80
and it keeps everything
really nice and clean,
00:30:41.84\00:30:43.84
I love kitchen gloves.
00:30:43.87\00:30:45.21
Okay, so I've got my salt
and my flour in here together
00:30:45.24\00:30:49.74
and so now you can see
how emulsify this is together,
00:30:49.78\00:30:52.85
you can't see any separation,
00:30:52.88\00:30:54.75
I am going to just dump
all of it right in here and,
00:30:54.78\00:31:01.42
you know, if you ever made
00:31:01.46\00:31:05.99
a pie crust with
butter or margarine or Crisco.
00:31:06.03\00:31:10.53
You know how you cut it in,
00:31:10.57\00:31:12.33
for this you're
just going to fluff it
00:31:12.37\00:31:15.10
and like you're fluffing all
that around like little small,
00:31:15.14\00:31:17.84
little lumpsy, you
just gonna fluff with this
00:31:17.87\00:31:23.38
spatula here and just
run it around like that,
00:31:23.41\00:31:26.78
and then when I get
it to about like that,
00:31:26.82\00:31:30.65
I'm going to take my
hands and it's really a nice,
00:31:30.69\00:31:35.96
soft, tender dough,
00:31:35.99\00:31:38.86
and I'm going to just
put it together like this,
00:31:38.89\00:31:42.30
and kind of just
need it very slightly.
00:31:42.33\00:31:44.23
You don't want to
overwork this dough at all
00:31:44.27\00:31:46.40
'cause you want it to
be nice and flakey and...
00:31:46.43\00:31:49.04
And if you
overwork, it will be tough.
00:31:49.07\00:31:50.41
That's right and
see how nice this is,
00:31:50.44\00:31:52.44
it's just, you
look it's really soft.
00:31:52.47\00:31:54.54
I wish you can
touch it and feel like
00:31:54.58\00:31:56.14
'cause this is
really nice and soft.
00:31:56.18\00:31:57.71
I'm gonna set this aside,
00:31:57.75\00:31:59.38
and I'm gonna put
the other one together
00:31:59.41\00:32:01.38
'cause you cannot
double this recipe again.
00:32:01.42\00:32:03.49
It has to be separated
or will not turn out right,
00:32:03.52\00:32:05.65
I promise you.
00:32:05.69\00:32:07.02
So I have this fluff
that's around as well,
00:32:07.06\00:32:11.99
I'm going to now
do the same thing,
00:32:12.03\00:32:14.20
I'm just gonna just
really get this whipped together
00:32:14.23\00:32:19.23
until there is
no more separation
00:32:19.27\00:32:22.30
and once really it is
nice and emulsified together,
00:32:22.34\00:32:25.84
that's when I'll
add it to my bowl, okay.
00:32:25.87\00:32:28.41
How is my stuff
going on over there?
00:32:28.44\00:32:30.78
Are we supposed
to be cooking this?
00:32:30.81\00:32:34.35
Yes.
00:32:34.38\00:32:35.72
We only have
couple of steps left.
00:32:35.75\00:32:37.99
Okay, you can see now, see
from the side of the glass,
00:32:38.02\00:32:40.62
you can see on
the mixing right here,
00:32:40.66\00:32:42.22
there is no separation.
00:32:42.26\00:32:44.16
That's when you
know it's perfect
00:32:44.19\00:32:46.19
and I like that word
so we're just going to...
00:32:46.23\00:32:50.47
I'll just put that in
here and now again we go,
00:32:50.50\00:32:53.34
and you see how I get
00:32:53.37\00:32:54.90
every drop of moisture
you can out of here and...
00:32:54.94\00:32:58.87
Flour as it differs from
different types of flour,
00:32:58.91\00:33:03.95
differ from brand to brand
00:33:03.98\00:33:06.41
and so there might be of
a higher moisture content
00:33:06.45\00:33:09.45
in your flour or drier flour.
00:33:09.48\00:33:11.89
If your dough is
a little bit dry,
00:33:11.92\00:33:14.09
just add a little bit more oil
or little bit more of your milk
00:33:14.12\00:33:18.69
and it should be
fine but you could see,
00:33:18.73\00:33:20.40
it just doesn't need it.
00:33:20.43\00:33:21.76
Also what you have
to be careful of is,
00:33:21.80\00:33:23.77
I was at somebody's house
00:33:23.80\00:33:25.13
and they want me
to help them cook
00:33:25.17\00:33:26.80
and I picked up some
flour and their bag of flour
00:33:26.84\00:33:30.34
and I said, do you
have any other flour,
00:33:30.37\00:33:32.44
this doesn't smell right.
00:33:32.47\00:33:33.94
She goes, I just bought it.
00:33:33.98\00:33:36.04
And I said it
doesn't smell right
00:33:36.08\00:33:38.51
and I looked and it
was out of date by a year
00:33:38.55\00:33:42.45
and she had just bought it.
00:33:42.48\00:33:44.45
So you really need to check
00:33:44.49\00:33:46.32
the expiration
dates on the bags.
00:33:46.35\00:33:47.69
That's right.
00:33:47.72\00:33:49.06
Okay, I need the wrap master.
00:33:49.09\00:33:50.79
I really love,
00:33:50.83\00:33:52.19
I can take these
gloves off for now, sis.
00:33:52.23\00:33:53.63
I know, we all love this.
00:33:53.66\00:33:55.30
It's awesome.
00:33:55.33\00:33:56.67
This is just a
real wonderful gadget,
00:33:59.83\00:34:02.20
it's called
Stretch-Tite and TITE,
00:34:02.24\00:34:04.47
you can get online,
Wrap'N Snap 7500 Series.
00:34:04.51\00:34:08.11
I love this
because look at this,
00:34:08.14\00:34:09.48
I'm gonna put this,
it's just a plastic wrap
00:34:09.51\00:34:12.85
and it cuts it
immediately for me
00:34:12.88\00:34:15.38
and I'm going to overlap it
00:34:15.42\00:34:16.99
because I have
an extra big crust,
00:34:17.02\00:34:18.85
so I'm gonna move it over here.
00:34:18.89\00:34:20.46
I'm gonna pull this over here
00:34:20.49\00:34:22.89
and then cut it,
00:34:22.92\00:34:25.56
isn't that amazing?
00:34:25.59\00:34:26.93
I love that.
00:34:26.96\00:34:28.30
And so now,
00:34:28.33\00:34:29.66
we are going to do
the bottom crust first
00:34:29.70\00:34:34.74
and since I have
the bottom crust,
00:34:34.77\00:34:39.51
let's put this over
here, go over the top
00:34:39.54\00:34:43.35
and then move it down a little
00:34:43.38\00:34:46.01
and once again...
00:34:46.05\00:34:48.92
Now, now you can take that away.
00:34:48.95\00:34:51.32
Won't need that anymore,
00:34:51.35\00:34:52.69
and I'm just going to
roll this into one big circle.
00:34:52.72\00:34:56.46
I tell you, my
grandsons can make a pie
00:35:00.00\00:35:02.53
and get a nice
beautiful circle and...
00:35:02.56\00:35:05.87
Yes, they can.
00:35:05.90\00:35:07.34
They love to make pie.
00:35:07.37\00:35:09.60
They love to eat pie too.
00:35:09.64\00:35:12.44
So people they have told
me they can't make pie crust,
00:35:12.47\00:35:15.71
this is a full proof pie crust,
00:35:15.74\00:35:17.95
so you saw how easy
it is to put together,
00:35:17.98\00:35:20.02
people that say,
they can't do pie crust,
00:35:20.05\00:35:22.08
can make this pie crust.
00:35:22.12\00:35:23.59
It's not hard at all
and it's nice and flakey.
00:35:23.62\00:35:26.62
Make sure you get your kids
involved when you're cooking,
00:35:31.39\00:35:35.03
that is so important.
00:35:35.06\00:35:36.77
That's right.
00:35:36.80\00:35:38.17
Okay, so now when you
see how much I keep raising
00:35:38.20\00:35:41.90
this just a little bit
'cause sometimes it can get,
00:35:41.94\00:35:45.81
you know, together
and I want to make sure
00:35:45.84\00:35:47.74
I get a nice big circle.
00:35:47.78\00:35:51.71
Okay, now I'm gonna judge
to see about how big I needed
00:35:51.75\00:35:55.75
and it's almost
there, see it's a...
00:35:55.78\00:35:59.39
Ooh, it's almost there, so...
00:35:59.42\00:36:03.63
So everything going
okay over there, sisters?
00:36:03.66\00:36:05.06
Yup, yes.
00:36:05.09\00:36:06.43
She's is trying to
challenge me with stirring.
00:36:06.46\00:36:09.00
But she can handle it.
00:36:09.03\00:36:11.03
Okay, so now...
00:36:11.07\00:36:12.40
I'm telling you take your time.
00:36:12.43\00:36:14.44
Okay, while they are doing that,
00:36:14.47\00:36:15.87
I'm gonna take
this wrap off like this
00:36:15.90\00:36:18.77
and I'm gonna put
it like over there
00:36:18.81\00:36:21.24
'cause I'm gonna use it again.
00:36:21.28\00:36:22.61
So I put it
inside out over there.
00:36:22.64\00:36:24.61
Now I have covered this pan
00:36:24.65\00:36:27.22
with a piece of parchment paper
and I just cut around here,
00:36:27.25\00:36:30.25
you can see, not
super size either
00:36:30.29\00:36:32.05
and I put
non-stick spray on here,
00:36:32.09\00:36:34.29
only on the back
side to keep it in place.
00:36:34.32\00:36:36.79
Okay so I'm going to go
like this, put it on here.
00:36:36.83\00:36:39.83
I'm gonna slide
my hand over here
00:36:39.86\00:36:42.06
and give it a
flip like that and...
00:36:42.10\00:36:45.37
It's pretty good.
00:36:45.40\00:36:46.74
And while the
plastic wrap is still on it,
00:36:46.77\00:36:48.94
if it needs to be, you know,
going to the corners at all,
00:36:48.97\00:36:52.17
although this is
perfect, that's all I do.
00:36:52.21\00:36:55.74
Now, I'm gonna take this off.
00:36:55.78\00:36:58.61
I'll put that over here,
00:36:58.65\00:37:04.09
and put this right here,
00:37:04.12\00:37:08.76
and put my next dough out here,
00:37:08.79\00:37:13.56
and I'm gonna cover it again.
00:37:13.60\00:37:15.70
Let's see, I've already
got this so I can reuse it.
00:37:15.73\00:37:18.13
So I'm not wasting the
thing, mom, did you see that.
00:37:18.17\00:37:20.50
I'm not wasting the thing.
00:37:20.54\00:37:22.30
Mom take notice,
00:37:22.34\00:37:24.01
and then I kind it to get going,
00:37:24.04\00:37:26.11
I go back and
forth and then just
00:37:26.14\00:37:29.01
you want it in the circle.
00:37:29.04\00:37:30.61
So I'm going to
just push it like this,
00:37:30.65\00:37:35.82
you are making two
like that as you can see.
00:37:35.85\00:37:38.02
And when I want to do something
special for my husband,
00:37:43.43\00:37:46.23
I make him a pie.
00:37:46.26\00:37:48.16
He loves it and Cinda
00:37:48.20\00:37:49.53
makes her husband a
pie every single week,
00:37:49.56\00:37:50.90
every week.
00:37:50.93\00:37:52.27
Every Friday. Yup.
00:37:52.30\00:37:53.64
And he gets her flowers. Yup.
00:37:53.67\00:37:55.14
Every Friday.
00:37:55.17\00:37:56.50
I think that's a
pretty good deal, don't you?
00:37:56.54\00:37:58.41
She gets fresh roses
every week, sometimes...
00:37:58.44\00:38:01.14
Sometimes it's
just different flowers.
00:38:01.18\00:38:02.74
Yeah but he does a lot of roses,
00:38:02.78\00:38:05.05
beautiful,
different colored roses.
00:38:05.08\00:38:08.18
I've seen some pretty
apricot roses at your house
00:38:08.22\00:38:11.02
and yellow roses.
00:38:11.05\00:38:12.39
That's because I
love colored roses,
00:38:12.42\00:38:14.99
I don't like red roses.
00:38:15.02\00:38:16.79
I don't like 'em at all.
00:38:16.83\00:38:18.46
I know.
00:38:18.49\00:38:19.83
I thought
everybody liked red roses.
00:38:19.86\00:38:21.73
Nope, nope. I'm not
a red rose fan either.
00:38:21.76\00:38:24.10
I used to dry roses.
00:38:24.13\00:38:25.47
I used to have a business
00:38:25.50\00:38:26.84
and I dried about three
to five thousand roses a week
00:38:26.87\00:38:29.64
and I could have 'em
come out in beautiful colors
00:38:29.67\00:38:32.51
and in air dried
roses and I sold them
00:38:32.54\00:38:35.71
all over the east coast and...
00:38:35.74\00:38:38.18
I had red roses at my wedding.
00:38:38.21\00:38:40.22
Red roses will dry black,
so I never liked red roses
00:38:40.25\00:38:43.72
'cause they dry black.
00:38:43.75\00:38:45.25
All right so now,
how is that, is that?
00:38:45.29\00:38:47.82
Yup, do you want us to add that?
00:38:47.86\00:38:49.19
Here's the breadcrumb.
00:38:49.22\00:38:50.56
Am I supposed to
add this, sis, it's only
00:38:50.59\00:38:51.93
if it gets kind of
runny 'cause it's juicy.
00:38:51.96\00:38:54.70
It's pretty juicy from and
I'm afraid it's gonna seep.
00:38:54.73\00:38:57.57
Okay, then we don't need it.
00:38:57.60\00:38:59.70
All right, you
can turn that off,
00:38:59.73\00:39:01.74
and I'm gonna keep
this on here real quick,
00:39:01.77\00:39:04.81
because now I'm
gonna show you this.
00:39:04.84\00:39:07.94
You are going to take
and added those breadcrumbs
00:39:07.98\00:39:12.58
and what you'll
do for breadcrumbs
00:39:12.61\00:39:14.45
is that you can use, you know,
00:39:14.48\00:39:16.25
season breadcrumbs but
you got to watch your labels
00:39:16.28\00:39:18.39
because there is
only a very few labels
00:39:18.42\00:39:21.12
that have vegan breadcrumbs
00:39:21.16\00:39:22.89
so I just, you know, put
your bread in the blender
00:39:22.92\00:39:25.06
and blend it up
yourself, it's no problem.
00:39:25.09\00:39:27.20
All right, so I'm
gonna take some of these
00:39:27.23\00:39:30.67
and I'm gonna
put it in the center
00:39:30.70\00:39:33.47
and...
00:39:33.50\00:39:36.50
Just like this,
and then you're going
00:39:36.54\00:39:40.81
to put it all along the sides
00:39:40.84\00:39:46.92
and let's see.
00:39:46.95\00:39:50.82
Oh.
00:39:50.85\00:39:52.52
No, you can't do that, sis,
00:39:52.55\00:39:53.89
we got to go in a
row, in a row here.
00:39:53.92\00:39:55.92
No, no, no I was
holding it so it slide down
00:39:55.96\00:39:58.33
and you could get it.
00:39:58.36\00:40:00.56
So we're gonna go like this,
00:40:00.60\00:40:03.26
I'm trying to hurry here.
00:40:03.30\00:40:05.07
I was trying to get
it from the top here.
00:40:05.10\00:40:07.27
Because you're going to just
make a ring around like this
00:40:07.30\00:40:12.74
and let's see...
00:40:12.77\00:40:16.21
I know, the steam.
00:40:20.32\00:40:21.68
Yeah, that smells
good too, doesn't it?
00:40:21.72\00:40:23.79
Yeah, I'm in a sauna here.
00:40:23.82\00:40:25.89
Well, if I had time,
I'm gonna just race this,
00:40:25.92\00:40:28.29
because we need to make time
00:40:28.32\00:40:30.76
so then I want Linda to be
able to show you her recipe.
00:40:30.79\00:40:32.99
But, see, I'm
slopping it everywhere.
00:40:33.03\00:40:35.13
But what you are gonna do is,
00:40:35.16\00:40:37.33
you're going to make
your, well, like this.
00:40:37.37\00:40:40.87
And then, I'm gonna
take this top part off here,
00:40:40.90\00:40:45.47
I'm gonna take this
00:40:45.51\00:40:48.34
and I'm going to cover it
00:40:48.38\00:40:52.38
and while it's still there...
00:40:52.41\00:40:54.62
Okay, so now, I'm
gonna take this off,
00:40:54.65\00:40:57.65
I'm gonna take this bowl
and it's not quite big enough,
00:40:57.69\00:41:02.16
I needed a bigger
bowl, but let's see.
00:41:02.19\00:41:04.63
Do we have a bigger
bowl, Melissa, just in case?
00:41:04.66\00:41:07.50
So what you're gonna do
is, you're gonna put these...
00:41:07.53\00:41:10.67
And where is that knife,
00:41:10.70\00:41:12.63
where is that
knife? In here, right here.
00:41:12.67\00:41:14.74
Oops!
00:41:14.77\00:41:16.10
You're gonna cut around here
00:41:16.14\00:41:17.51
and just take all of this off
00:41:17.54\00:41:20.11
and keep going all the way round
00:41:20.14\00:41:25.75
and...
00:41:25.78\00:41:28.38
Now this is a kind of
pie that I would like.
00:41:28.42\00:41:30.95
Yes, because Linda
doesn't like sweet stuff.
00:41:30.99\00:41:34.02
Okay, so there we go.
00:41:34.06\00:41:35.96
And now, what we're gonna do
00:41:35.99\00:41:37.63
is we are going to
pinch those together,
00:41:37.66\00:41:40.56
I need that fork and...
00:41:40.60\00:41:42.83
Oh, that's the same size.
00:41:42.86\00:41:44.63
There wasn't a bigger one.
00:41:44.67\00:41:47.34
And what you're gonna
do is just go around and,
00:41:47.37\00:41:50.54
you know, with the
fork all the way around,
00:41:50.57\00:41:53.24
seal the edges
with the fork and...
00:41:53.27\00:41:56.91
That looks easy.
00:41:56.95\00:41:59.35
And if you have
something like this...
00:41:59.38\00:42:00.72
Did you throw
away that pie crust?
00:42:00.75\00:42:02.08
No, I didn't.
00:42:02.12\00:42:03.45
Oh, good. Right here.
00:42:03.49\00:42:04.82
Right here, if you
have something like that,
00:42:04.85\00:42:06.19
you just patch it, you know.
00:42:06.22\00:42:07.56
It doesn't hurt to
patch it like that.
00:42:07.59\00:42:10.03
And if you take your time,
00:42:10.06\00:42:11.89
you can patch it
where nobody is gonna know.
00:42:11.93\00:42:13.40
You know, you can
take your knife and...
00:42:13.43\00:42:15.43
But right now I'm just
doing a real quick job.
00:42:15.46\00:42:17.57
That's okay, we
won't tell anybody.
00:42:17.60\00:42:19.23
You're gonna prick
all the way around here,
00:42:19.27\00:42:21.57
round the...
00:42:21.60\00:42:23.81
And then you're
going to take your knife
00:42:23.84\00:42:26.57
and you're going to cut this
00:42:26.61\00:42:27.98
in all different
kinds of strips like this.
00:42:28.01\00:42:30.91
And when you do, say like this,
00:42:30.95\00:42:36.35
or like that, then
you're going to take this
00:42:36.38\00:42:39.79
and you're gonna take...
00:42:39.82\00:42:41.16
Put your knife under it,
00:42:41.19\00:42:42.99
make sure you're
not under the parchment.
00:42:43.02\00:42:45.23
And you're going
to give it a twist
00:42:45.26\00:42:46.93
and you're gonna put it up.
00:42:46.96\00:42:48.46
So you put your knife under here
00:42:48.50\00:42:50.37
and give it a twist, you know,
00:42:50.40\00:42:52.23
actually a bread
and butter knife,
00:42:52.27\00:42:56.37
that one works
better than a sharp knife,
00:42:56.40\00:42:57.87
and you just
give it a twist, okay.
00:42:57.91\00:42:59.54
How do you do with this knife?
00:42:59.57\00:43:01.14
You could do it with fork.
00:43:01.18\00:43:03.31
Yeah, let's try with it.
00:43:03.35\00:43:05.35
And you just give it a twist.
00:43:05.38\00:43:07.12
And so you just keep
doing that all the way around
00:43:07.15\00:43:09.98
and it looks just like this.
00:43:10.02\00:43:11.35
Just like a
sunflower. That's beautiful.
00:43:11.39\00:43:12.95
Oh, that is so cool.
00:43:12.99\00:43:14.32
So I almost like my
sunflower stuffed spinach pie.
00:43:14.36\00:43:17.49
And you're gonna
bake this at 400 degrees
00:43:17.53\00:43:20.80
for about an hour.
00:43:20.83\00:43:23.33
It's gonna take
until it's nice and golden,
00:43:23.37\00:43:24.93
and just like that.
00:43:24.97\00:43:26.30
Wow, that looks delicious. Wow.
00:43:26.33\00:43:27.67
I can't wait to try it.
00:43:27.70\00:43:29.04
Well, our next recipe is
00:43:29.07\00:43:30.57
my Cuban Stuffed Zucchini.
00:43:30.61\00:43:34.81
So let me read
the recipe for you.
00:43:34.84\00:43:36.71
You will need...
00:43:36.75\00:43:38.08
Now for the Avacado
Aioli, you will need...
00:44:07.28\00:44:09.88
For the sake of time,
00:44:27.16\00:44:28.83
I've already got my
sisters hard at work.
00:44:28.86\00:44:32.20
Linda's putting together
the avocado aioli for us
00:44:32.23\00:44:36.04
and Brenda is
making the stuffing.
00:44:36.07\00:44:38.31
And I want to show you
how to cut your zucchini.
00:44:38.34\00:44:41.84
These were the largest
zucchini I could find in the...
00:44:41.88\00:44:45.88
She even went in the back,
00:44:45.91\00:44:47.25
the produce lady
even went in the back
00:44:47.28\00:44:48.72
and couldn't find them,
00:44:48.75\00:44:50.09
but I actually like them a
little bit lighter than this.
00:44:50.12\00:44:53.36
But these, as
you'll see, work fine.
00:44:53.39\00:44:56.46
So you're gonna want to
take and score just around
00:44:56.49\00:45:01.70
and make sure you
give yourself enough to,
00:45:01.73\00:45:05.57
so that you don't go all
the way through the sides.
00:45:05.60\00:45:09.50
You're gonna go around like this
00:45:09.54\00:45:12.21
and then you're gonna
want to take this out,
00:45:12.24\00:45:16.11
because we're
gonna hollow this out
00:45:16.14\00:45:17.81
and make like
little canoes here.
00:45:17.85\00:45:21.02
And so I'll take
each of the pieces.
00:45:21.05\00:45:22.92
Now, these
pieces that I take out,
00:45:22.95\00:45:25.49
Brenda's gonna chop up
and put in the stir fry
00:45:25.52\00:45:28.12
so you're not gonna waste this.
00:45:28.16\00:45:30.99
You don't want to
waste a good zucchini,
00:45:31.03\00:45:34.36
is what I say.
00:45:34.40\00:45:35.73
That's right.
00:45:35.76\00:45:37.10
So...
00:45:37.13\00:45:38.50
And it actually goes
faster than what you think.
00:45:38.53\00:45:45.07
And you could do
this the day before,
00:45:45.11\00:45:49.34
but don't cook them.
00:45:49.38\00:45:51.71
Because after I
get them hollowed out,
00:45:51.75\00:45:55.02
what you're gonna do...
00:45:55.05\00:45:56.58
See, I'm gonna take a spoon now,
00:45:56.62\00:45:58.02
and be very
careful when you do this.
00:45:58.05\00:46:00.06
I'm holding some
pressure on the bottom
00:46:00.09\00:46:02.02
so that I don't go
all the way through.
00:46:02.06\00:46:04.33
And you're gonna
scoop that flesh out
00:46:04.36\00:46:06.03
because she is gonna,
00:46:06.06\00:46:08.40
Brenda is gonna put
this in our sauteed mixture,
00:46:08.43\00:46:12.53
so that this will,
00:46:12.57\00:46:15.00
all this nutrition
will go right into our dish,
00:46:15.04\00:46:19.34
into our stuffing that
we're gonna stuff this in.
00:46:19.37\00:46:22.51
So you have to put
some pressure here,
00:46:22.54\00:46:24.71
because you do not want
to break through it, okay?
00:46:24.75\00:46:30.22
If you break through
it, you can just chop it up
00:46:30.25\00:46:32.42
and go to another one.
00:46:32.45\00:46:34.99
Chop it up and add
it to your stir fry.
00:46:35.02\00:46:37.29
So see, I'm doing kind of deep,
00:46:37.33\00:46:41.30
you don't want to
do it total, I mean,
00:46:41.33\00:46:43.77
you don't want to
real thin on the bottom.
00:46:43.80\00:46:46.23
Let's see how I'm
really hollowing it out.
00:46:46.27\00:46:49.04
Actually, kind of looks
like a canoe, doesn't it?
00:46:49.07\00:46:51.31
So go like that.
00:46:51.34\00:46:54.48
And you're gonna do that
for every single one of them,
00:46:54.51\00:46:58.81
then what I want you to do
00:46:58.85\00:47:01.82
is you're gonna take this,
00:47:01.85\00:47:03.18
so there you go, and
this Brenda will chop up...
00:47:03.22\00:47:06.45
Okay.
00:47:06.49\00:47:07.82
And put in.
00:47:07.86\00:47:09.19
Okay, now what you're gonna
do is you're gonna take this
00:47:09.22\00:47:12.03
and you're going to
spray your baking sheet.
00:47:12.06\00:47:15.03
And then you're
going to take this
00:47:15.06\00:47:16.53
and put this upside
down on each one that you do.
00:47:16.56\00:47:19.83
You're gonna put it upside
down on your baking sheet,
00:47:19.87\00:47:23.34
spray it again with
your non-stick baking spray,
00:47:23.37\00:47:27.11
and then you're gonna...
00:47:27.14\00:47:28.48
I'm gonna wash, wipe my hands.
00:47:28.51\00:47:29.84
And then you're
going to bake it at 375.
00:47:29.88\00:47:35.28
No, I think it's 425
for about 15 minutes.
00:47:35.32\00:47:40.49
And then you can turn it over
00:47:40.52\00:47:42.76
and bake another
five or ten minutes
00:47:42.79\00:47:45.56
to just get it a little brown.
00:47:45.59\00:47:47.20
Then you're going to stuff it.
00:47:47.23\00:47:49.56
And I'm gonna show
you how I did this.
00:47:49.60\00:47:52.83
So this one's already
baked and it's very nice...
00:47:52.87\00:47:57.64
It's soft but it
still keeps its shape.
00:47:57.67\00:48:00.24
See how the
bottom got kind of brown.
00:48:00.28\00:48:04.05
And then what I do
is I take my aioli,
00:48:04.08\00:48:09.25
I put it in a bag, I snip it,
00:48:09.28\00:48:12.22
and I serve it like
this, just kind of...
00:48:12.25\00:48:15.72
Oh, that like so yummy.
00:48:15.76\00:48:17.83
No, she gonna... I'm
doing a kind of sloppy
00:48:17.86\00:48:19.43
but you can do that.
00:48:19.46\00:48:20.83
And you can see the ones
I've already prepared for you.
00:48:20.86\00:48:23.93
And it is delicious.
00:48:23.97\00:48:26.53
And something else
that's delicious is
00:48:26.57\00:48:29.34
Linda's turkey potato rolls.
00:48:29.37\00:48:32.34
That's right.
00:48:32.37\00:48:33.71
All right.
00:49:24.16\00:49:25.86
Tina has joined us again.
00:49:25.89\00:49:27.26
And she's gonna actually help
Linda with this last recipe.
00:49:27.30\00:49:29.40
That's right.
00:49:29.43\00:49:30.77
Now we have kind of
cut some corners here.
00:49:30.80\00:49:33.10
Use your favourite bread recipe,
00:49:33.13\00:49:34.90
but I've also given you
00:49:34.94\00:49:36.27
a simple one
that you can follow.
00:49:36.30\00:49:38.17
And also, we've
taken the potatoes
00:49:38.21\00:49:41.41
and the eggplant and the peppers
00:49:41.44\00:49:44.05
and the onion and sauteed it.
00:49:44.08\00:49:45.98
And now we've
mixed the vegenaise
00:49:46.01\00:49:47.88
and the tofutti
better than sour cream in it
00:49:47.92\00:49:50.55
and the seasonings.
00:49:50.59\00:49:51.92
So it is now ready for
us to do the next step.
00:49:51.95\00:49:55.22
So I need to
have this, the spray.
00:49:55.26\00:49:58.49
And we're gonna
spray this cutting board,
00:49:58.53\00:50:00.53
you can roll it on any
kind of a sprayed surface
00:50:00.56\00:50:04.27
that you want to.
00:50:04.30\00:50:05.63
Don't worry, I
won't perfume you.
00:50:05.67\00:50:09.20
This is not a
good perfume, so...
00:50:09.24\00:50:10.91
It's okay, it's
okay, Tini, you'll shine.
00:50:10.94\00:50:13.48
And you already shine for Jesus.
00:50:13.51\00:50:15.11
She does shine for Jesus.
00:50:15.14\00:50:17.05
Okay, I'm gonna just take
this dough very carefully,
00:50:17.08\00:50:19.95
because at this
point you don't really want
00:50:19.98\00:50:21.52
to handle it too much and
then I'm gonna pull it out.
00:50:21.55\00:50:25.72
I'm gonna pull it out, okay,
00:50:25.75\00:50:30.13
we're gonna put it to the edges.
00:50:30.16\00:50:32.46
Okay, sis, if you
can pull this way,
00:50:32.49\00:50:34.16
and, Brenda, you pull this way,
00:50:34.20\00:50:35.63
and you pull little
bit here, just real easy,
00:50:35.66\00:50:38.00
just kind of
flop it in to place.
00:50:38.03\00:50:39.50
Teamwork. Oh, this is fun.
00:50:39.53\00:50:40.87
Yeah, we're gonna kind of
flop it into place, okay, okay.
00:50:40.90\00:50:46.31
It started really turn out good.
00:50:46.34\00:50:49.18
Okay, now we're just
gonna kind of move it in,
00:50:49.21\00:50:51.38
move it up, move it out.
00:50:51.41\00:50:52.75
Like a rectangle? Uh-huh.
00:50:52.78\00:50:54.12
Okay. Yeah.
00:50:54.15\00:50:55.48
And, Melissa, can you
bring me another spoon please?
00:50:55.52\00:50:58.15
And there we go, yeah.
Yes, roll it all out like this.
00:50:58.19\00:51:01.69
And we roll it up here.
00:51:01.72\00:51:03.06
And if you get a
little hole, you can patch it.
00:51:03.09\00:51:05.03
Just patch it up and
nobody will ever know.
00:51:05.06\00:51:06.39
So you're
stretching this out like this.
00:51:06.43\00:51:08.43
And, sis, if you could
spray that pan over there.
00:51:08.46\00:51:11.27
I will. And here is your...
00:51:11.30\00:51:12.63
There you go.
00:51:12.67\00:51:14.00
This to wipe your hands
with, you can have that.
00:51:14.04\00:51:15.37
I've got to fix
that little hole.
00:51:15.40\00:51:17.11
Yeah, that's right.
00:51:17.14\00:51:18.47
And so you're just
laying it out like this.
00:51:18.51\00:51:21.71
And this is like a savory
roll instead of a sweet roll,
00:51:21.74\00:51:25.85
it's a savory one.
00:51:25.88\00:51:27.85
So now what I'm gonna do
00:51:27.88\00:51:30.69
is we're gonna
put the filling in
00:51:30.72\00:51:32.79
and I'll put some over here
and you can spread it around
00:51:32.82\00:51:35.32
to just about here.
00:51:35.36\00:51:36.69
Oh, okay. All over.
00:51:36.73\00:51:38.69
And we'll just get this
down. Do you like to cook, Tina?
00:51:38.73\00:51:40.86
Oh, I do, I
really do love to cook.
00:51:40.90\00:51:43.16
What's your
favourite thing to cook?
00:51:43.20\00:51:46.74
I think some... Stuffed peppers.
00:51:46.77\00:51:48.67
All right, you like mean
your favorite thing is to eat.
00:51:48.70\00:51:51.51
To eat, right.
00:51:51.54\00:51:53.61
If you do that,
sis, her favorite thing
00:51:53.64\00:51:54.98
was stuffed peppers.
00:51:55.01\00:51:56.34
Oh, really.
00:51:56.38\00:51:57.71
And the stuffed peppers
today, that was pretty awesome.
00:51:57.75\00:51:59.25
Oh, wow.
00:51:59.28\00:52:00.95
I'll have to get
these recipes, 'cause...
00:52:00.98\00:52:02.72
Yes. Well.
00:52:02.75\00:52:04.09
And it's not a big deal,
00:52:04.12\00:52:05.49
you're just pushing all
this filling to the edge.
00:52:05.52\00:52:10.26
And, you know, that eggplant
gives it extra nutrition.
00:52:10.29\00:52:13.76
Oh, I love eggplant. Yeah. Yeah.
00:52:13.80\00:52:15.56
And while you're
spreading that around,
00:52:15.60\00:52:17.20
I just want to share with you,
00:52:17.23\00:52:18.57
my sisters and I
have six cookbooks out.
00:52:18.60\00:52:21.04
And what I would
like you to know...
00:52:21.07\00:52:23.74
Only six? Only six.
00:52:23.77\00:52:25.64
We're working on number seven.
But we have six cookbooks out.
00:52:25.67\00:52:28.74
And if you go to
micheffsisters.com,
00:52:28.78\00:52:31.55
you can order all six of them.
00:52:31.58\00:52:33.45
And our CDs are there as well
00:52:33.48\00:52:35.32
and also a place on our website,
00:52:35.35\00:52:37.09
if you would
like to have us come
00:52:37.12\00:52:38.45
and speak at your church.
00:52:38.49\00:52:39.89
Okay, what we're doing now
is we are just rolling it up
00:52:39.92\00:52:42.96
tight like a sweet roll.
00:52:42.99\00:52:45.56
And I'll need a knife,
is there a knife over there?
00:52:45.59\00:52:47.86
I need a knife, Melissa,
00:52:47.90\00:52:49.90
a sharp knife
with a serrated head.
00:52:49.93\00:52:51.97
Good job, look at Tina.
00:52:52.00\00:52:54.40
Okay, now we're gonna take
this and just pull it over.
00:52:54.44\00:52:57.91
See this dough here? Yeah.
00:52:57.94\00:52:59.61
Pull it over.
Yeah, just pull it over.
00:52:59.64\00:53:01.78
Okay, we'll roll
it over like this
00:53:01.81\00:53:03.95
and now we just a need a knife.
00:53:03.98\00:53:06.11
And I'll show you
how we cut it real quick.
00:53:06.15\00:53:08.98
Okay, here we go. All right.
00:53:09.02\00:53:11.15
And here you go, sis.
00:53:11.19\00:53:14.19
I'll show you how to cut
it. I can't wait to taste these.
00:53:14.22\00:53:16.86
Okay, you just cut it like that,
00:53:16.89\00:53:19.03
put it on the tray,
00:53:19.06\00:53:20.93
and we have some right
here that's already baked.
00:53:20.96\00:53:23.47
You bake it at 350
degrees for about 25 minutes.
00:53:23.50\00:53:28.30
You put them right next
to each other, don't you?
00:53:28.34\00:53:30.71
Yes, pretty close.
00:53:30.74\00:53:32.07
Well, we're going to get
you go to a news break right now
00:53:32.11\00:53:34.38
and when we come back,
00:53:34.41\00:53:35.81
we'll have one
more word for you.
00:53:35.84\00:53:38.31