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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Welcome to 3ABN Today.
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My name is Paula,
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you are Curtis
or you can flip it.
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My name is Curtis,
your name is Paula.
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Did he confuse you? Okay.
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I think I confused myself.
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Perhaps just look at our apron.
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Yeah, what time we
have the wrong aprons?
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Oh!
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I know, nobody said a thing.
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By accident, we
didn't even know it
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after the show had aired.
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And then it came when we saw
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that we had the
opposite aprons on.
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And did not get one email.
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Nobody called us.
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Nobody called, nobody emailed.
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Maybe they
thought we did on purpose.
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But you remember... No, no, no.
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When we first got
started many months ago...
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There were no names.
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No, you have a name?
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No, no, no, no.
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Every time you would talk
to me and I was doing recipes,
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you kept saying,
honey, honey, honey, honey.
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Been saying honey for 22 years.
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And so, it was so funny
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that a lady actually
calls on the phone and she said,
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"Is your name really, Honey?"
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What is your name?
"And what is your name?
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'Cause he keeps
calling you honey."
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And I said, "My name is Paula."
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That's why
Paula and then I said,
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but you can call me Honey Paula.
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Okay.
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How about that? All right.
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Okay, that makes sense?
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It's not gonna be Paula.
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Oh, we talk about
the Meals in Minutes,
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Meals in Minutes.
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And this is one of those shows
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where, you know,
you start thinking
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about what you're
gonna fix for dinner,
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and then you want to fix stuff
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that's nutritious, and
delicious at the same time.
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And, of course, you
know, we are really heavy
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into plant-based
cooking which means
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that we say we're
vegetarian or vegan,
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but it just really
gave us a rough time.
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So today on our show,
Curtis, guess what we're fixing?
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We're gonna be
fixing a sauteed spinach.
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Oh, okay. Very, very good.
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And then we're gonna
fix a Cuban black beans.
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Aha! Cuban black beans.
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Cuban black beans,
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decorative and
we're gonna be doing
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also yellow steamed rice.
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A little magic
one we made on there.
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Not white rice, not brown
rice, but yellow steamed rice.
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Yellow, and then we're
doing barbecue jackfruit.
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That's gonna be a new one. Okay.
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What's the
jackfruit? That's the new one.
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That's the new one.
But I know what it is.
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And then we're gonna finish up
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with our banana pudding dessert.
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Okay, that's
gonna hurt somebody.
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Oh! Big time.
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And this is the
no-bake one also.
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Oh, no-bake?
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Oh, saving electric
bill. No baking, no baking.
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Yeah, yeah. Okay.
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So as I was saying,
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you know, we talked
about Meals in Minutes,
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you know, a lot of people say,
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you know, sometime is
this too complicated recipes,
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too much stuff going on.
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This is one of those
shows where it's quick and easy.
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It doesn't take a lot to do it.
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You can prepare
it ahead of time.
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You can prepare it
within a few minutes
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believe it or not.
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As you're going through
it, we're gonna be showing you
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how to do that today
on our program as well.
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Okay, Meals in Minutes.
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And so minute
Meals in Minutes...
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I wonder how many cookbooks
do you have over the years,
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I mean 'cause
you've been cooking
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since but I'm not gonna put it.
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Well, when I
first started cooking,
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doing recipes and stuff...
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At Oakland, California.
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I wanna say that
I must have close
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to 100 and something.
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Yeah.
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But the thing is that, Curtis,
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I went to programs,
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I saw the shows
and I got the cookbooks
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and I came home,
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and I started
trying to work with it,
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and I discovered that
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maybe in a
cookbook there might be two.
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Two what?
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The one it was
demonstrated, and one other one.
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Two recipes that
were... That really worked.
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What really worked?
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So that really got me worked up.
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Not only did I
spend a lot of money,
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but the rest of
recipes I didn't understand.
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So that's one of
the things that...
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Bit complicated then. Yeah.
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Yeah, that's what
made me really say,
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you know what, we
need you a cookbook,
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which is actually a
part of my master's program.
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But do a cookbook,
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and then really
spell out everything.
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And so people say,
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"Well, how come all
your recipes are good?"
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The reason the recipes are
good is because they are recipes
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that had been
proven and tested...
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In the community.
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By the community,
which, sometimes it's different
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from the way we
do not plant-based
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and so when if we
can make them say yay,
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then it went into the book.
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Okay.
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So the cookbooks
have become really...
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Made easy.
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Made easy. An E and a Z.
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EZ. We got that.
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Yeah, vegetarian
cooking made easy and global.
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And global, around the world.
And the supplemental pack now.
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And the supplement, yeah.
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Though I kind of think
I'm going to be doing recipes
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until Christ comes
in the clouds of glory.
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If He delayed His coming?
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Well, you know what,
we got to keep them going.
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That's all I can
say. Yeah, keep it going.
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That's all I can say.
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Well, this very
first one is a very easy,
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very simple
one, very easy to do.
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And it's a sauteed spinach.
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Let's look at the ingredients.
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All right.
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Okay, that's good.
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Now you can't get
any faster than that,
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you just cannot.
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This is about
quick as you gonna get.
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You know, back in the day,
I used to do spinach salads.
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And I've done a couple of them
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and I say, "Well, wait a minute,
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why don't we
saute that spinach?"
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Oh! Okay.
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Well, I want you to know
that has a nice taste to it too,
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and it's a good way to
get those greens in also,
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so we're going
to actually saute.
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We're gonna saute
the spinach, okay?
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And I've actually
also along with that,
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not only sauteed the spinach,
but also sauteing now kale
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and chopping it up real fine.
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I remember back in the
day when we used to do kale.
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We just put a lot of water.
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Now back in a day for
those who may not be familiar
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with that type of language,
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that means some
time ago back in the day,
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some terminologies like
we need to rest of the time.
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Okay, okay. Verify that.
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Now is this spinach
this is from our garden?
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This is baby
spinach, already packaged.
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No. You do have a garden?
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We have a garden,
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but this is packaged
spinach, already packaged up.
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Already packaged.
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I did the spinach, but
this is a baby spinach,
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the ones I grew in the yard
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which is regular spinach itself.
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And so this recipe is
actually calling for olive oil,
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one of my favorites, okay?
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It's a cold pressed olive oil
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that we're using
also in this one,
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and it's got
regular onions in it,
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and it's got
that spinach going on.
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And we're gonna do salt to
taste at the very, very end.
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So we're gonna get started
with this one as we begin.
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Now saute some onions.
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The saute...
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You know the thing I
like about this recipe too
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is you don't wait
for the onions to saute
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before you put the spinach in.
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You actually
start the onions up,
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then you put the
spinach on top of it.
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And as you're moving
through, you're turning it.
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Yes, that's right. That's right.
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And so the
onions had been sauteed
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and spinach being
cooked at the same time.
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And a flavor, yep, and
a flavor from the onions
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going up into the spinach.
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Otherwise, if you do that first,
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then onions may burn.
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Well, you don't want to
burn because it's sauteing.
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Yeah, not to be there too long.
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Yeah, it'll be
in it not too long.
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So usually what I do is
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I actually just move the
onions around in the skillet.
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You can hear they're
now starting to sizzle.
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Okay. That's on low heat.
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And it's on low.
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We just make sure it's on low.
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Yeah, sure. Well,
that's a big skillet too.
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It is a big skillet.
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Okay. And...
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Okay.
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And now we're gonna just put in,
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matter of fact,
why don't we do that?
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You hold it for me
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and I'll start putting in there.
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Okay.
00:07:58.54\00:07:59.87
We're gonna actually
just put in the spinach.
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And the thing is
so amazing, Curtis,
00:08:01.28\00:08:02.88
is that it looks
like a lot of spinach,
00:08:02.91\00:08:04.95
but, Honey, when this gets done,
00:08:04.98\00:08:06.31
there's not gonna be anything.
00:08:06.35\00:08:07.68
Well, it just kind of
cooked down a little bit, huh.
00:08:07.72\00:08:09.05
It cooks it. Oops.
00:08:09.08\00:08:10.89
Okay, let's get all the spinach.
00:08:10.92\00:08:12.25
Yeah, that's gonna
be cooked real fast.
00:08:12.29\00:08:13.62
And no matter how
much it looks like a lot,
00:08:18.13\00:08:20.10
it's not gonna be a lot.
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We get all that
spinach in there, is it all in?
00:08:21.50\00:08:23.67
You put the lead
on or just keep it...
00:08:23.70\00:08:25.03
Yeah, we gonna...
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No, no, we're gonna put lid
on so it can start sweating.
00:08:26.43\00:08:30.21
So it bites up in there.
00:08:30.24\00:08:32.24
And we're just going
to turn this hold up.
00:08:32.27\00:08:34.68
Let me just turn this down.
00:08:34.71\00:08:36.85
Okay.
00:08:36.88\00:08:38.21
Did I get spinach up under here?
00:08:38.25\00:08:40.75
Yeah, that's finished,
00:08:40.78\00:08:43.69
down at the
bottom is already cooked.
00:08:43.72\00:08:46.89
Okay.
00:08:46.92\00:08:48.26
It's gonna start sweating.
00:08:48.29\00:08:49.69
And like I said
before, I like to take and do.
00:08:49.72\00:08:52.23
Sometimes just for
variety is like spinach,
00:08:52.26\00:08:55.26
Swiss chard is another
one, kale is another one.
00:08:55.30\00:08:59.23
These are some ones they're now
00:08:59.27\00:09:00.60
actually being used quite a bit.
00:09:00.64\00:09:02.07
Then you get
your green veggies in
00:09:02.10\00:09:04.51
and then a
different combination.
00:09:04.54\00:09:06.01
Now when sometime
people don't like that...
00:09:06.04\00:09:07.68
So now no water, 'cause
it juices its own water.
00:09:07.71\00:09:11.11
No water because the Creator God
00:09:11.15\00:09:13.55
did a fantastic thing
00:09:13.58\00:09:14.92
when it came to
green vegetables.
00:09:14.95\00:09:16.28
And that is they
have their own water base
00:09:16.32\00:09:18.55
inside of them.
00:09:18.59\00:09:19.92
'Cause most of your
fruits and vegetables,
00:09:19.95\00:09:21.29
like 90% water,
95%, 85% water, yeah.
00:09:21.32\00:09:22.66
Absolutely, absolutely.
00:09:22.69\00:09:24.03
And you can
already see it starting
00:09:24.06\00:09:25.39
to actually do
that sweating going on.
00:09:25.43\00:09:26.76
It will sweat and
then come back down
00:09:26.80\00:09:28.13
and that's your
water from the lettuce.
00:09:28.16\00:09:31.07
Well, not lettuce,
from spinach itself.
00:09:31.10\00:09:32.70
From the spinach.
00:09:32.73\00:09:34.07
So you can do a spinach
salad, you can saute it.
00:09:34.10\00:09:36.00
And also I've done
some different things
00:09:36.04\00:09:38.07
with the spinach as well
00:09:38.11\00:09:39.44
and a cookbook
we've done a quiche
00:09:39.47\00:09:40.81
with a spinach quiche
and we put this spinach
00:09:40.84\00:09:43.18
on our lasagna or manicotti.
00:09:43.21\00:09:45.75
So it's a very
versatile vegetable.
00:09:45.78\00:09:48.82
Sometime, you
have family members
00:09:48.85\00:09:50.19
that say, I do
not like vegetables.
00:09:50.22\00:09:52.65
I don't like spinach and stuff.
00:09:52.69\00:09:54.09
This is what you call
hide it in certain foods.
00:09:54.12\00:09:56.62
High in iron. Hide it.
00:09:56.66\00:09:58.36
Yeah. Hide it.
00:09:58.39\00:09:59.73
And yes, it's high in
iron, but hide the vegetables.
00:09:59.76\00:10:02.93
Hide the vegetables.
00:10:02.96\00:10:04.30
In the food. In the food.
00:10:04.33\00:10:05.67
And don't say anything.
00:10:05.70\00:10:07.04
And yes, it's high in iron.
00:10:07.07\00:10:08.40
Yeah, low in calories.
00:10:08.44\00:10:09.77
There you go. All right.
00:10:09.80\00:10:11.14
Now when would
you put the salt...
00:10:11.17\00:10:12.74
I'm not gonna do that
00:10:12.77\00:10:14.11
because in one
minute I'm gonna take an,
00:10:14.14\00:10:15.48
open this up and
I'm gonna turn it
00:10:15.51\00:10:17.25
so that the bottom layer
could come on top of the top,
00:10:17.28\00:10:19.18
but you could
already see it starting to...
00:10:19.21\00:10:20.82
Yeah, you could see
it's shrinking down already.
00:10:20.85\00:10:22.18
Shrink.
00:10:22.22\00:10:23.55
Yeah, okay.
00:10:23.59\00:10:24.92
And it will shrivel up.
00:10:24.95\00:10:26.29
Let's go ahead
on and help it out.
00:10:26.32\00:10:27.66
Do you see the
water coming from it?
00:10:27.69\00:10:29.76
I love that. I love that.
00:10:29.79\00:10:31.93
So we're going to just turn it.
00:10:31.96\00:10:33.70
Turn it.
00:10:37.57\00:10:38.90
So that's what about
maybe five minutes or so or...
00:10:38.93\00:10:42.34
It's just really...
00:10:42.37\00:10:44.21
It's not gonna cook,
take it long to cook.
00:10:44.24\00:10:45.57
It doesn't take
long to cook it all.
00:10:45.61\00:10:46.94
It is, matter of fact,
00:10:46.98\00:10:48.31
the longer it's
actually in here the small
00:10:48.34\00:10:50.11
you can, you're noticing
see how shrinking down now.
00:10:50.15\00:10:54.12
Okay, there we go, we
bring those onions up.
00:10:54.15\00:10:58.39
Oh, I see. Yeah.
00:10:58.42\00:10:59.75
Okay.
00:10:59.79\00:11:01.12
It's gonna look
like it's not hardly
00:11:01.16\00:11:02.49
gonna be anything
left over, but it is...
00:11:02.52\00:11:05.09
It's getting small
and small, doesn't it?
00:11:05.13\00:11:06.46
It's getting smaller.
00:11:06.49\00:11:07.83
It's almost down
to one serving size.
00:11:07.86\00:11:09.20
No. No.
00:11:09.23\00:11:10.57
It usually feeds about...
00:11:10.60\00:11:11.93
It usually serve
because the eight ounce package,
00:11:11.97\00:11:13.84
it does about four servings.
00:11:13.87\00:11:16.50
Okay?
00:11:16.54\00:11:17.87
Okay, and we
just gonna go ahead on
00:11:17.91\00:11:19.34
and put that lid back on it
00:11:19.37\00:11:20.98
and you can see
it's doing a good job,
00:11:21.01\00:11:22.94
and sometime with
this I'd like to do two
00:11:22.98\00:11:24.45
is you could actually take
00:11:24.48\00:11:25.81
a yellow, red, and green onions,
00:11:25.85\00:11:28.65
or red and green peppers,
and put them on here as well.
00:11:28.68\00:11:32.02
Put the lid back on.
00:11:32.05\00:11:33.39
You need to turn
heat down a little bit.
00:11:33.42\00:11:34.76
And we're gonna
turn the heat down
00:11:34.79\00:11:36.12
just a tad bit more.
00:11:36.16\00:11:38.16
Tad.
00:11:38.19\00:11:39.56
What's a tad?
00:11:39.59\00:11:41.70
Okay. Good. That's a tad.
00:11:41.73\00:11:43.06
Okay, because you know what?
00:11:43.10\00:11:46.70
Now this goes real
good with the next recipe.
00:11:46.74\00:11:50.34
Which is?
00:11:50.37\00:11:51.71
Cuban black beans.
00:11:51.74\00:11:53.07
Cuban, not
black beans but Cuban?
00:11:53.11\00:11:54.44
Cuban black beans.
00:11:54.48\00:11:55.81
I love Cuban black beans,
00:11:55.84\00:11:57.18
that we're now going
to look at the ingredients
00:11:57.21\00:11:59.05
to make this particular one.
00:11:59.08\00:12:00.72
Okay, let's do it.
00:12:00.75\00:12:02.22
Okay.
00:12:23.27\00:12:24.74
Okay, you know.
00:12:24.77\00:12:26.11
Okay.
00:12:26.14\00:12:27.48
Why are you laughing again?
00:12:27.51\00:12:28.84
Every time you
come back and just...
00:12:28.88\00:12:30.21
You just gonna find it.
00:12:30.25\00:12:31.58
Are you happy
today? I'm happy today too.
00:12:31.61\00:12:33.68
Now, you know,
00:12:33.72\00:12:35.05
this is one of
my other favorites.
00:12:35.08\00:12:36.42
Okay you know when we talk about
00:12:36.45\00:12:38.49
people are
always asking me about,
00:12:38.52\00:12:39.85
you know, all, you know,
00:12:39.89\00:12:41.22
is if you're doing
the plant-based thing,
00:12:41.26\00:12:42.62
you know, where we gonna
get the protein and stuff from,
00:12:42.66\00:12:44.59
you know, and believe it or not,
00:12:44.63\00:12:46.16
a plant-based diet
is got all the nutrition
00:12:46.19\00:12:50.20
it needs to have to
keep us healthy and strong.
00:12:50.23\00:12:52.50
Legumes and
whole grains combined
00:12:52.53\00:12:55.00
it's a complete protein.
00:12:55.04\00:12:56.37
And not
necessarily at the same meal.
00:12:56.40\00:12:58.34
There you go. You
just got the same meal.
00:12:58.37\00:12:59.91
But now if you have
it within a day legumes,
00:12:59.94\00:13:02.54
whole grains, beans,
and rice prime example,
00:13:02.58\00:13:05.38
that's your complete protein.
00:13:05.41\00:13:06.75
Most time people asks us
same question about that,
00:13:06.78\00:13:08.55
they were asking
me questions about,
00:13:08.58\00:13:10.49
do you have to
have them together.
00:13:10.52\00:13:11.85
You know, back in the
day they used to always think
00:13:11.89\00:13:13.42
that when someone was vegetarian
00:13:13.46\00:13:15.46
or vegan or whatever,
00:13:15.49\00:13:16.83
that there's gonna be
some type of deficiency
00:13:16.86\00:13:18.53
because they didn't have
the vitamins and minerals
00:13:18.56\00:13:20.33
and nutrients they need
it in those different foods.
00:13:20.36\00:13:22.73
So they combined everything.
00:13:22.76\00:13:24.27
But like you're right now
00:13:24.30\00:13:25.63
the newest science
coming out now says that
00:13:25.67\00:13:27.47
you can have the
beans at one meal
00:13:27.50\00:13:28.87
and you can have
the rice in other meal
00:13:28.90\00:13:30.61
and still get the
amino acids and the protein
00:13:30.64\00:13:33.88
and everything you need to
have in that particular food.
00:13:33.91\00:13:36.04
But God's original
diet did not make mistakes.
00:13:36.08\00:13:39.21
Do you know that's
true, right? Right.
00:13:39.25\00:13:40.58
So I mean, this is His idea.
00:13:40.62\00:13:42.35
Man didn't come up
with this, God did so...
00:13:42.38\00:13:44.25
Well.
00:13:44.29\00:13:45.62
So now let's get
to the Cuban part.
00:13:45.65\00:13:47.76
I mean, I
understand black beans...
00:13:47.79\00:13:49.12
Yes.
00:13:49.16\00:13:50.49
But what are Cuban black beans?
00:13:50.53\00:13:51.86
Curtis, it's nothing but a name.
00:13:51.89\00:13:53.23
I mean, all there
is that's something
00:13:53.26\00:13:55.06
that I've made up
00:13:55.10\00:13:56.43
because of the
fact that it's colorful
00:13:56.46\00:13:57.97
rather than just
regular old black beans
00:13:58.00\00:14:00.80
and rice together,
who's gonna eat just that.
00:14:00.84\00:14:03.84
You're gonna get very bored.
00:14:03.87\00:14:05.21
So this is a
colorful rice. Colorful?
00:14:05.24\00:14:07.14
Okay, because it has
the... Colorful beans.
00:14:07.18\00:14:09.08
Green and the red
peppers and the banana peppers
00:14:09.11\00:14:11.51
and all that is
actually a part of it.
00:14:11.55\00:14:13.42
And so that makes it more...
00:14:13.45\00:14:15.55
I called more elegant
more, nice more, appetizing,
00:14:15.58\00:14:18.79
something that you really say,
00:14:18.82\00:14:20.16
"Oh, you know what, I
want me some of that."
00:14:20.19\00:14:21.82
Okay.
00:14:21.86\00:14:23.19
You know, I
want me some of that.
00:14:23.22\00:14:24.56
And so two couple
things is going on.
00:14:24.59\00:14:26.09
Number one is you
can do the black beans
00:14:26.13\00:14:28.03
in your Crockpot
or your slow cooker.
00:14:28.06\00:14:30.93
Cook them in
the pot, in that way
00:14:30.97\00:14:32.87
you already have your
beans when you're ready.
00:14:32.90\00:14:34.24
A lot of times at
home we like to do that,
00:14:34.27\00:14:35.70
make the beans all up
00:14:35.74\00:14:37.07
that we're gonna
be doing that week.
00:14:37.11\00:14:38.44
Yeah.
00:14:38.47\00:14:39.81
And that way we just switch
up what we're going to do.
00:14:39.84\00:14:41.18
You can have a
burrito out of it.
00:14:41.21\00:14:42.54
You can do a haystack out of it.
00:14:42.58\00:14:43.91
You can do the Cuban black bean
00:14:43.95\00:14:45.28
to go over top of your
rice, whatever you want,
00:14:45.31\00:14:47.32
but I make them up in
like I said a Crockpot.
00:14:47.35\00:14:49.65
The other one is you can do can.
00:14:49.68\00:14:51.32
Now I know that
there's always a question
00:14:51.35\00:14:52.89
about the can one and
now believe it or not,
00:14:52.92\00:14:55.19
there's a lot of low
sodium beans out there
00:14:55.22\00:14:57.43
on the market as well.
00:14:57.46\00:14:58.79
If you don't have
time to do a lot of it,
00:14:58.83\00:15:00.16
I'm gonna tell you something.
00:15:00.20\00:15:01.53
My girlfriend's
always say to me,
00:15:01.56\00:15:03.16
"Girl, I would cook
a lot like you cook,
00:15:03.20\00:15:05.07
but it just takes too long."
00:15:05.10\00:15:06.74
And they're
complaining all the time
00:15:06.77\00:15:08.54
about how long it takes.
00:15:08.57\00:15:09.90
So I try to come
up with some recipes
00:15:09.94\00:15:11.47
that they can say,
"Okay, I can do that."
00:15:11.51\00:15:13.38
So if you do with a Crockpot,
it will work out, okay?
00:15:13.41\00:15:16.28
And if you do the can,
00:15:16.31\00:15:17.65
what you wanna do
is you wanna make sure
00:15:17.68\00:15:19.01
we talked about
this on one of our shows
00:15:19.05\00:15:20.78
that word the magic 15.
00:15:20.82\00:15:22.35
Fifteen? The sodium.
00:15:22.38\00:15:23.72
On talk about that
for a hot sec, Curtis.
00:15:23.75\00:15:25.09
Yeah, so if you're
buying groceries, folks,
00:15:25.12\00:15:28.69
on the labels
looking for sodium now
00:15:28.72\00:15:30.83
sodium the magic number is 15.
00:15:30.86\00:15:34.76
Fifteen.
00:15:34.80\00:15:36.13
This is the percentage of sodium
00:15:36.16\00:15:38.60
on a particular container.
00:15:38.63\00:15:40.20
Now if you're looking
at labels all the time,
00:15:40.24\00:15:43.04
you're in the wrong place
00:15:43.07\00:15:44.44
because fruits and
vegetables do not have labels.
00:15:44.47\00:15:47.24
Okay.
00:15:47.28\00:15:48.61
So 15, that's the
percentage of 15 or less,
00:15:48.64\00:15:51.91
then that way.
00:15:51.95\00:15:53.72
If you say 50 as
opposed to the milligram amount,
00:15:53.75\00:15:56.62
the milligram amount is
gonna be a higher number.
00:15:56.65\00:15:59.25
It's always easy to
remember a lower number.
00:15:59.29\00:16:02.76
So 15% on your
packaging and you're safe
00:16:02.79\00:16:05.69
as far as sodium
count is concerned.
00:16:05.73\00:16:07.76
Now that does not mean
00:16:07.80\00:16:09.66
that if you're
looking at the labels
00:16:09.70\00:16:11.97
and it says 15.
00:16:12.00\00:16:13.34
Should you go up to that,
but you can go lower than that.
00:16:13.37\00:16:15.34
Yeah, about 15 or below.
00:16:15.37\00:16:16.71
Or below.
00:16:16.74\00:16:18.07
Okay, that's your limit 15.
00:16:18.11\00:16:19.44
And so we really
just wanna make sure
00:16:19.47\00:16:20.81
we do not
overload with the sodium.
00:16:20.84\00:16:22.18
Okay?
00:16:22.21\00:16:23.55
Now this was
another easy one, Curtis.
00:16:23.58\00:16:24.91
And we've already got the beans.
00:16:24.95\00:16:26.45
They've already been done.
00:16:26.48\00:16:27.82
These are already cooked?
00:16:27.85\00:16:29.18
These are black
beans already cooked.
00:16:29.22\00:16:30.55
So what I'm gonna do is
00:16:30.59\00:16:31.92
I'm gonna go
ahead on and get the...
00:16:31.95\00:16:33.29
Let's get that fire going.
00:16:33.32\00:16:35.02
And because what we're gonna do
is we're gonna saute the things
00:16:35.06\00:16:37.76
that's gonna go in to
the black beans, okay?
00:16:37.79\00:16:40.83
And with that in mind,
00:16:40.86\00:16:42.20
we've got our olive oil
once again that we're using.
00:16:42.23\00:16:45.30
It's a cold-pressed olive oil
00:16:45.33\00:16:47.07
as we're gonna be using to saute
00:16:47.10\00:16:50.04
and we're gonna saute with that
00:16:50.07\00:16:51.41
as soon as we get
this moving around.
00:16:51.44\00:16:53.71
Okay.
00:16:53.74\00:16:55.08
Okay.
00:16:56.98\00:16:58.31
And we're gonna put
in there the red peppers.
00:16:58.35\00:17:00.72
Red peppers.
00:17:00.75\00:17:02.08
And why don't you go ahead
and put in the green peppers.
00:17:02.12\00:17:03.79
This is gonna
be a colorful dish.
00:17:03.82\00:17:07.02
Green.
00:17:07.06\00:17:08.39
Can you help the
brother out? There you go.
00:17:08.42\00:17:09.99
Green peppers,
00:17:10.03\00:17:11.49
and then we're gonna put
the banana peppers in also...
00:17:11.53\00:17:13.80
Okay.
00:17:13.83\00:17:15.16
And these banana
peppers are not really hot,
00:17:15.20\00:17:17.50
but they do give
some possess to it.
00:17:17.53\00:17:19.63
And we're also
gonna put in as well...
00:17:19.67\00:17:22.00
That's the
garlic? That's the garlic.
00:17:22.04\00:17:23.37
Yeah, okay.
00:17:23.41\00:17:25.57
I didn't get all of that.
00:17:25.61\00:17:27.21
All the goodies.
00:17:27.24\00:17:28.58
We don't leave
anything in there.
00:17:28.61\00:17:31.35
This is gonna make
it smell really good.
00:17:31.38\00:17:34.62
Okay. Okay, so...
00:17:34.65\00:17:35.98
All right. What's
left the salt and...?
00:17:36.02\00:17:37.52
That's the salt
and that is a cumin.
00:17:37.55\00:17:38.89
A cumin? Okay.
00:17:38.92\00:17:40.26
That's gonna
give it a nice flavor.
00:17:40.29\00:17:41.62
At the end we're
gonna put that in right now
00:17:41.66\00:17:43.86
as you can see.
00:17:43.89\00:17:45.23
This is so colorful.
00:17:45.26\00:17:46.59
It's very, very pretty.
00:17:46.63\00:17:48.10
And like I said before,
sometime I did black beans,
00:17:48.13\00:17:50.57
I do black beans and
rice and make a burrito.
00:17:50.60\00:17:53.27
You can make haystacks,
00:17:53.30\00:17:54.84
even do the beans
and rice combination.
00:17:54.87\00:17:57.67
Sometimes I'll
make a soup out of it.
00:17:57.71\00:17:59.04
Just take and put in potatoes
00:17:59.07\00:18:00.68
and carrots and
everything in there...
00:18:00.71\00:18:02.04
Oh, yes, like a
soup. And make a bean...
00:18:02.08\00:18:03.41
Sometimes even a stew.
00:18:03.45\00:18:04.78
Yes, you can make a
stew out of it as well.
00:18:04.81\00:18:06.98
And so it's very, very colorful.
00:18:07.02\00:18:09.05
You smell that?
00:18:09.08\00:18:10.42
Let me just fan
up that little way
00:18:10.45\00:18:11.79
so that the camera crew...
00:18:11.82\00:18:13.49
Camera two. Smell that flavor.
00:18:13.52\00:18:15.49
Camera three.
00:18:15.52\00:18:16.86
Come on your way.
00:18:16.89\00:18:18.66
One more. One more.
00:18:18.69\00:18:20.03
That's for the jib. One more.
00:18:20.06\00:18:21.80
Okay, you got everybody.
00:18:21.83\00:18:23.70
And so it doesn't take long.
00:18:23.73\00:18:25.07
Once again we're
talking about Meals in Minutes
00:18:25.10\00:18:26.87
trying to get it
ready quick and fast.
00:18:26.90\00:18:28.24
So this an express meal.
00:18:28.27\00:18:29.60
I mean, what beans
is? A can of beans?
00:18:29.64\00:18:31.31
I don't know
what, people can't see.
00:18:31.34\00:18:32.67
But now you can get
a 16 ounce bag of beans
00:18:32.71\00:18:34.81
for like $1.25...
00:18:34.84\00:18:36.71
Which serves a whole
lot of people as well.
00:18:36.75\00:18:38.08
Sixteen ounces
is a long way yet.
00:18:38.11\00:18:39.45
Yes.
00:18:39.48\00:18:40.82
So let's go ahead on
and put in the beans.
00:18:40.85\00:18:43.15
Okay.
00:18:43.18\00:18:44.52
All right.
00:18:44.55\00:18:45.89
And these are
black beans, correct?
00:18:50.69\00:18:53.26
Okay.
00:18:53.29\00:18:55.66
I know they can't.
00:18:55.70\00:18:57.03
They don't have Smell-O-Vision,
00:18:57.07\00:18:58.40
but I really wish you
could smell how wonderful.
00:18:58.43\00:19:00.87
They just have take
our word for, Honey.
00:19:00.90\00:19:02.24
How wonderful.
00:19:02.27\00:19:03.61
How attractive
this is, you know.
00:19:03.64\00:19:06.84
Look at that.
Is that not pretty?
00:19:06.88\00:19:11.28
We eat with our
eyes, very colorful.
00:19:11.31\00:19:12.65
We do, we do, we do.
00:19:12.68\00:19:14.02
Yes.
00:19:14.05\00:19:15.48
And so I'm gonna turn
this down low again here.
00:19:15.52\00:19:18.32
I just turn it down.
00:19:18.35\00:19:22.09
And lift this up.
00:19:22.12\00:19:23.46
Oh, okay.
00:19:23.49\00:19:27.56
So now that was... And four.
00:19:27.60\00:19:28.96
Oh, you want to
put on the cumin?
00:19:29.00\00:19:30.57
Yeah.
00:19:30.60\00:19:31.93
I'm gonna go
ahead on for time sake,
00:19:31.97\00:19:33.30
we're gonna go head on,
00:19:33.34\00:19:34.67
and we're gonna
put the cumin in.
00:19:34.70\00:19:36.04
This gives it a
different flavor.
00:19:36.07\00:19:37.41
Yes.
00:19:37.44\00:19:38.77
Okay.
00:19:38.81\00:19:40.14
And we're also
gonna put in the salt.
00:19:40.18\00:19:44.31
This would be a
good dish right here,
00:19:44.35\00:19:45.68
I can see that right now.
00:19:45.71\00:19:47.42
Yeah, yeah. Yeah, yeah.
00:19:47.45\00:19:50.05
All right.
00:19:50.09\00:19:51.42
Let me just turn it
up a tad bit more there.
00:19:51.45\00:19:53.96
And we're gonna
put the lid down on it.
00:19:53.99\00:19:57.29
Meals in a minute.
00:19:57.33\00:19:58.66
Now, you have to say
00:19:58.69\00:20:00.03
this does not
take a lot of time.
00:20:00.06\00:20:01.83
And because of the
fact just by adding in
00:20:01.86\00:20:04.13
the bell peppers and the
onions to the black beans,
00:20:04.17\00:20:07.34
people think you've been working
00:20:07.37\00:20:08.70
in kitchen all day long.
00:20:08.74\00:20:10.07
Okay, if you can actually
cut up your bell peppers
00:20:10.11\00:20:12.07
and your onions and
all that ahead of time,
00:20:12.11\00:20:14.38
put it in little ziplock
bags and put it in refrigerator.
00:20:14.41\00:20:16.54
So when it's time
to make this dish up,
00:20:16.58\00:20:18.28
you don't have to go
through a lot of changes
00:20:18.31\00:20:19.65
and try to do
everything from scratch.
00:20:19.68\00:20:21.72
It's already ready to go, okay?
00:20:21.75\00:20:23.69
So we're gonna put the
lid on this one, Curtis.
00:20:23.72\00:20:25.52
Let it simmer how long?
00:20:25.55\00:20:26.89
And let it simmer
round about 15 minutes.
00:20:26.92\00:20:28.96
As I'm getting the
rest of my recipes together
00:20:28.99\00:20:31.03
for this
particular meal as down low,
00:20:31.06\00:20:33.80
and then I'm
gonna put the top one
00:20:33.83\00:20:35.43
'cause we've
already finished spinach
00:20:35.46\00:20:36.80
and now we've
just finish that one...
00:20:36.83\00:20:38.17
What about haystack?
00:20:38.20\00:20:40.64
Is that... You can.
00:20:40.67\00:20:42.00
I just thought about that.
00:20:42.04\00:20:43.37
As a matter of fact, okay,
00:20:43.41\00:20:44.74
I actually fixed for
you one Sabbath afternoon,
00:20:44.77\00:20:47.08
I did the tortilla chips.
00:20:47.11\00:20:49.81
Okay. Right.
00:20:49.84\00:20:51.18
And then I did the
beans on top of that.
00:20:51.21\00:20:54.55
And then I do
rice on top of that.
00:20:54.58\00:20:56.15
Yes, we had rice, yes.
00:20:56.18\00:20:57.65
And then I just thought
of putting all the stuff on,
00:20:57.69\00:20:59.02
you know, your lettuce and
tomatoes and peppers and...
00:20:59.05\00:21:03.29
Olives. Olives, olives.
00:21:03.32\00:21:04.66
And then you put more olives.
00:21:04.69\00:21:06.03
You remember that olives is
Curtis's favorite black olives,
00:21:06.06\00:21:09.36
of course, is Curtis's favorite.
00:21:09.40\00:21:11.80
And, of course, you
know, we have been places
00:21:11.83\00:21:14.40
where people have said,
00:21:14.44\00:21:16.00
"Oh, I just want a can
of black olives for Curtis."
00:21:16.04\00:21:20.31
For me.
00:21:20.34\00:21:21.68
Not for you, but for me.
00:21:21.71\00:21:23.04
And therefore,
Curtis, and so I said,
00:21:23.08\00:21:24.71
"Oh, that is so sweet.
00:21:24.75\00:21:26.11
Let me give you a little hug."
00:21:26.15\00:21:27.48
I'll hug him and everything.
00:21:27.52\00:21:28.85
You gave me a hug or them a hug?
00:21:28.88\00:21:30.22
No, I gave them a hug.
They gave me the black olives.
00:21:30.25\00:21:33.49
And I said, "Oh, thank you."
00:21:33.52\00:21:35.12
This is a
cooking class going on.
00:21:35.16\00:21:36.49
And so I go back in the kitchen,
00:21:36.52\00:21:37.86
and I'm making a salad.
00:21:37.89\00:21:39.43
Oh, that's where a
can of olives went.
00:21:39.46\00:21:42.40
You put them in a salad.
00:21:42.43\00:21:43.93
Was she given to me
though? I showed it.
00:21:43.97\00:21:46.10
Did she gave me
another can do you know about?
00:21:46.13\00:21:47.84
Where she went
to... What Linzie in...
00:21:47.87\00:21:50.51
What was it, Oregon or
California, some place?
00:21:50.54\00:21:52.77
We went to place to see
the olives right in California.
00:21:52.81\00:21:54.61
We saw the
olive trees and stuff.
00:21:54.64\00:21:56.38
It was just
fantastic. Fantastic.
00:21:56.41\00:21:58.18
So anyway... Anyway.
00:21:58.21\00:22:00.32
Anyway, so if you
decide you wanna give Curtis
00:22:00.35\00:22:03.02
some black olives
those sweeted is no big deal.
00:22:03.05\00:22:06.79
He's gonna get some of it.
00:22:06.82\00:22:08.32
No, no, see, they
just won't tell you.
00:22:08.36\00:22:10.29
So now that you've
seen it, you just tell me
00:22:10.33\00:22:13.03
'cause you don't know
00:22:13.06\00:22:14.40
how many cans
of olives I've got.
00:22:14.43\00:22:15.76
I don't know.
00:22:15.80\00:22:17.13
Where you don't
even know about it.
00:22:17.17\00:22:18.50
Or do I?
00:22:18.53\00:22:19.87
Just keep on sending the olives.
00:22:19.90\00:22:21.24
That is the
question. That is the question.
00:22:21.27\00:22:22.60
So you know what
these black beans,
00:22:22.64\00:22:23.97
Cuban black beans,
we wanna do a rice.
00:22:24.01\00:22:27.21
And we're gonna
do a yellow rice,
00:22:27.24\00:22:29.21
a steam yellow rice.
00:22:29.24\00:22:30.58
So let's look at
the ingredients on now.
00:22:30.61\00:22:31.95
Okay.
00:22:31.98\00:22:33.31
Okay.
00:22:45.96\00:22:47.30
Okay, so this is not white rice.
00:22:47.33\00:22:50.17
Nope. Not brown rice.
00:22:50.20\00:22:51.83
Well, it is brown rice.
00:22:51.87\00:22:53.67
Turn yellow.
00:22:53.70\00:22:55.50
Yes, because it
goes very, very good
00:22:55.54\00:22:57.64
when we talk about
the Cuban black beans.
00:22:57.67\00:23:00.04
Black beans. And the yellow.
00:23:00.08\00:23:02.24
Now, how's it gonna turn yellow?
00:23:02.28\00:23:03.91
How brown becomes yellow?
00:23:03.95\00:23:05.71
Because I'm gonna
actually put the rice in.
00:23:05.75\00:23:07.28
You're gonna
actually put the rice in.
00:23:07.32\00:23:08.65
I'll put it in.
I'll put the rice in.
00:23:08.68\00:23:10.09
And then I'm going to...
00:23:10.12\00:23:11.45
Now this is
three-minute of hard work.
00:23:11.49\00:23:13.96
It could be just any
rice, rice from scratch,
00:23:13.99\00:23:16.36
it can be 10-minute
rice, 5-minute rice,
00:23:16.39\00:23:19.76
but it has to have a water base.
00:23:19.79\00:23:21.16
I mean it's got
to have a water base
00:23:21.20\00:23:22.53
in order for you to be
able to use a turmeric in it.
00:23:22.56\00:23:24.20
So I'm gonna go ahead on
and put the turmeric in now.
00:23:24.23\00:23:26.84
Okay. All right.
00:23:26.87\00:23:28.20
And this is the
turmeric that's going in.
00:23:28.24\00:23:29.57
This is gonna give it the color.
00:23:29.60\00:23:30.94
It's gonna turn it.
00:23:30.97\00:23:32.31
As this is cooking, it's
gonna turn it yellow color.
00:23:32.34\00:23:34.58
Okay.
00:23:34.61\00:23:35.94
Let's gonna go ahead on
and just kind of stir it up
00:23:35.98\00:23:37.31
a little bit there.
00:23:37.35\00:23:38.68
It's a good way
also get a turmeric in.
00:23:38.71\00:23:40.22
Yes, okay.
00:23:40.25\00:23:41.65
You know, it's got
nice, it's already got
00:23:41.68\00:23:43.18
that smell going on there.
00:23:43.22\00:23:45.22
Okay. Okay.
00:23:45.25\00:23:46.59
And also in this one here.
00:23:46.62\00:23:48.22
We're gonna go
ahead and put in the...
00:23:48.26\00:23:51.16
Get my smallest spatula.
00:23:51.19\00:23:52.93
We're gonna go ahead
and put the margarine in.
00:23:52.96\00:23:54.66
Soy margarine.
00:23:54.70\00:23:56.03
It's gone into
00:23:57.90\00:23:59.43
and we're also
gonna put in the salt.
00:23:59.47\00:24:02.40
Sea salt to taste.
00:24:02.44\00:24:04.87
And so we're gonna
put that all in together.
00:24:04.91\00:24:07.14
And we're gonna turn it up
00:24:07.18\00:24:08.58
and we're gonna let
that go head on and cook.
00:24:08.61\00:24:11.91
Now this is Meals in
Minutes. Is that correct?
00:24:11.95\00:24:13.72
Meals in
Minutes, quick and fast.
00:24:13.75\00:24:15.78
Doesn't take a lot of time? No.
00:24:15.82\00:24:17.62
And I'm glad, I
liked what you said about
00:24:17.65\00:24:19.12
when you asked a question about,
00:24:19.15\00:24:20.72
you know, there's a
lot of different ones
00:24:20.76\00:24:22.09
on the market now.
00:24:22.12\00:24:23.46
You can do your brown rice.
00:24:23.49\00:24:24.99
They had the brown,
the rice cookers now.
00:24:25.03\00:24:27.30
But during back in a day,
00:24:27.33\00:24:29.20
if you want to do brown
rice it took anywhere from...
00:24:29.23\00:24:31.80
Hours... Hours
or so to get done.
00:24:31.83\00:24:33.23
So people didn't really
want to use the brown rice
00:24:33.27\00:24:35.04
because of the fact that
they said this took too long.
00:24:35.07\00:24:37.71
But as you can see as
you're preparing the meals,
00:24:37.74\00:24:39.67
what I like to do is
00:24:39.71\00:24:41.04
if you make the
brown rice up ahead of time
00:24:41.08\00:24:43.08
or make up your
yellow rice up ahead of time,
00:24:43.11\00:24:45.78
your rice is
already ready to go.
00:24:45.81\00:24:48.28
Usually what
I'll do something like
00:24:48.32\00:24:49.65
maybe I might buy the 16-ounce
bag of brown rice, long grain.
00:24:49.68\00:24:53.52
I like long grain
better than a short grain.
00:24:53.56\00:24:56.12
It's got, you can
see more of the granulars
00:24:56.16\00:24:58.03
when you do the long
grain versus the short.
00:24:58.06\00:25:00.26
And I like to go ahead on
and make up the entire bag.
00:25:00.30\00:25:03.33
I'll make a whole bag of rice
because as I'm moving through,
00:25:03.37\00:25:06.50
we're talking
about Meals in Minutes,
00:25:06.53\00:25:07.87
so as fast as you
can get something done,
00:25:07.90\00:25:09.47
the better off you're gonna be.
00:25:09.50\00:25:10.87
And so what I like to do
is just make up that rice,
00:25:10.91\00:25:12.97
all the rice up ahead of time,
00:25:13.01\00:25:14.91
and then once it
cooks, cools down,
00:25:14.94\00:25:18.05
put it in ziplock bags,
00:25:18.08\00:25:19.41
and so that week
you're ready to go.
00:25:19.45\00:25:21.15
Now, do you freeze up,
putting in refrigerator?
00:25:21.18\00:25:22.58
No, no, refrigerator,
00:25:22.62\00:25:24.02
this is actually
Meals in Minutes,
00:25:24.05\00:25:25.39
so you wanna have to make sure
00:25:25.42\00:25:26.76
when it's time to
get the rice ready.
00:25:26.79\00:25:28.12
Take the rice down.
It's already ready to go.
00:25:28.16\00:25:29.99
And so with that
in mind, as we...
00:25:30.03\00:25:31.69
Now you have...
00:25:31.73\00:25:33.66
You mentioned
about the rice cooker.
00:25:33.70\00:25:35.03
Do you have one?
00:25:35.06\00:25:36.40
I have a rice cooker.
00:25:36.43\00:25:37.77
How did you get
that rice cooker?
00:25:37.80\00:25:39.13
Do you know? Long time, I think.
00:25:39.17\00:25:40.50
Let me see if I can
think real correctly.
00:25:40.54\00:25:43.04
You might have gave it to me.
00:25:43.07\00:25:44.47
Maybe. Maybe so.
00:25:44.51\00:25:46.51
I think was on our...
00:25:46.54\00:25:48.34
See 25 years ago, but...
00:25:48.38\00:25:50.31
No, no, no, no, no,
00:25:50.35\00:25:51.68
you're getting that mixed
up with the bread machine.
00:25:51.71\00:25:53.88
Oh, wait a
minute, bread machine.
00:25:53.92\00:25:55.45
Yeah. Yeah.
00:25:55.48\00:25:56.82
The bread machine's
what you surprised me with.
00:25:56.85\00:25:58.62
On anniversary?
On our anniversary.
00:25:58.65\00:26:00.42
Rice cooker because I'm
just a wonderful husband.
00:26:00.46\00:26:02.59
I mean, it was no occasion.
00:26:02.62\00:26:04.39
Okay, well go ahead
and pack stuff on the bag.
00:26:04.43\00:26:06.06
I can't use it baby.
00:26:06.09\00:26:07.63
He really is a wonderful
husband for, you know...
00:26:07.66\00:26:09.26
You're a wonderful
wife too by the way.
00:26:09.30\00:26:10.63
Helps me a lot. Thank you.
00:26:10.67\00:26:12.00
You're welcome. Okay, so...
00:26:12.03\00:26:14.60
Now we got that out of the way.
00:26:14.64\00:26:15.97
So, so, yeah, yeah,
yeah, so the rice cooker.
00:26:16.00\00:26:18.51
And they've come down in prices,
00:26:18.54\00:26:20.31
so it's a good thing to have.
00:26:20.34\00:26:21.78
Always has perfect
rice the rice cookers.
00:26:21.81\00:26:23.88
They used to do only white rice
00:26:23.91\00:26:25.25
and now they do
brown rice as well.
00:26:25.28\00:26:27.12
And so like I said, you
make it up ahead of time,
00:26:27.15\00:26:29.32
and then talking
about Meals in Minutes.
00:26:29.35\00:26:30.85
Get the rice done ahead of time,
00:26:30.89\00:26:32.22
in that way the rice is ready.
00:26:32.25\00:26:33.59
I already talked to you
about bell peppers and onions
00:26:33.62\00:26:35.36
and all of those,
chop them up ahead of time
00:26:35.39\00:26:37.59
while you're watching the movie
00:26:37.63\00:26:38.96
or sometime on
a Sunday afternoon
00:26:38.99\00:26:41.06
is when I do a
lot of my cooking,
00:26:41.10\00:26:42.43
so I have it ready
for the whole week.
00:26:42.46\00:26:43.97
So we're gonna just
check real good there
00:26:44.00\00:26:45.83
and we see it is
moving through there.
00:26:45.87\00:26:47.64
So now that's
cooked for what about...
00:26:47.67\00:26:50.17
Okay, okay.
00:26:50.21\00:26:52.11
So let me go
back. Let me go back.
00:26:52.14\00:26:54.08
Let me go back. Okay.
00:26:54.11\00:26:55.51
Okay, I'm gonna go back because
00:26:55.54\00:26:57.35
remember when Curtis
said a few minutes ago,
00:26:57.38\00:26:59.21
you can do the rice cooker.
00:26:59.25\00:27:00.58
Okay, which
it'll do its own thing
00:27:00.62\00:27:02.28
within 45 minutes
the rice is ready.
00:27:02.32\00:27:04.29
There's a 10-minute rice out,
there is a 6-minute rice out,
00:27:04.32\00:27:07.42
there is rice, brown
rice in the bag already,
00:27:07.46\00:27:09.56
you just have hot
water, you stick the bags down,
00:27:09.59\00:27:11.76
and then when the
water comes to a boil,
00:27:11.79\00:27:13.60
and that rice is ready to go.
00:27:13.63\00:27:15.13
So because this Meals in Minutes
00:27:15.16\00:27:16.50
whatever you wanna do,
00:27:16.53\00:27:18.73
if it takes too long, then
there's other things out there.
00:27:18.77\00:27:21.47
Someone asked me if they were,
00:27:21.50\00:27:23.74
if it was a rice that's only
6 or 10 minutes to get done,
00:27:23.77\00:27:27.81
how are they able to do that?
00:27:27.84\00:27:29.18
And can you still
have the nutrition?
00:27:29.21\00:27:30.55
And the answer is, yes.
00:27:30.58\00:27:31.91
They just extracted the
water from the rice itself
00:27:31.95\00:27:33.55
so that the kernels
are actually more drier
00:27:33.58\00:27:35.58
then that you add
back in the hot water
00:27:35.62\00:27:37.82
and it actually rehydrates,
00:27:37.85\00:27:39.32
and then turns
back into the rice
00:27:39.35\00:27:41.39
is still the regular
rice as you had them.
00:27:41.42\00:27:42.76
So the nutrients
are not missed at all.
00:27:42.79\00:27:44.39
Okay. You're so
smart in cooking.
00:27:44.43\00:27:46.49
Do you think I'll
ever be as smart as you
00:27:46.53\00:27:48.03
when it comes to cooking?
00:27:48.06\00:27:49.40
I mean, is that
possible? I don't know.
00:27:49.43\00:27:50.80
We'll have to ask the
TV audience that question.
00:27:50.83\00:27:53.40
They send emails
or something or what?
00:27:53.44\00:27:55.27
How they're going to
do that? Yeah. Email.
00:27:55.30\00:27:57.27
Yeah, just, you know,
00:27:57.31\00:27:58.64
'cause I mean
there's so much knowledge
00:27:58.67\00:28:00.58
as far as the art of cooking.
00:28:00.61\00:28:01.94
You're really blessed.
00:28:01.98\00:28:03.31
But I'm supposed to know
that because that's what I do.
00:28:03.35\00:28:05.48
Yeah, I mean well
some people cook a lot
00:28:05.51\00:28:07.12
but don't know that.
00:28:07.15\00:28:08.48
So I'm just saying
but you do know that.
00:28:08.52\00:28:10.35
Okay, I'm moving along.
00:28:10.39\00:28:12.19
That was the
compliment by the way.
00:28:12.22\00:28:13.59
Moving along
and thank you. Okay.
00:28:13.62\00:28:16.32
Moving along to
the very next one.
00:28:16.36\00:28:18.46
Every chance I get
off camera, on camera,
00:28:18.49\00:28:21.13
you know, I'm
just trying to work it.
00:28:21.16\00:28:23.00
We're gonna do one
that's really unique,
00:28:23.03\00:28:24.93
that's really
unique and some of them
00:28:24.97\00:28:26.33
may have seen it and
may not have seen it,
00:28:26.37\00:28:28.60
but we're actually going to
be doing a barbecued jackfruit.
00:28:28.64\00:28:33.74
Oh, what kind of fruit?
00:28:33.78\00:28:35.11
I said barbecue jackfruit.
Did you say jackfruit?
00:28:35.14\00:28:36.85
Let's go to the
ingredients on that one.
00:28:36.88\00:28:39.38
All right. All
right. Let's do it then.
00:28:39.41\00:28:40.98
Okay. All right.
00:29:07.24\00:29:08.58
Welcome back.
00:29:08.61\00:29:09.94
So this one's a
different one. Yeah.
00:29:09.98\00:29:11.48
Now lest first,
00:29:11.51\00:29:13.95
before you even
begin this jackfruit...
00:29:13.98\00:29:18.25
Let's talk about this
00:29:18.29\00:29:19.62
because I think people know
about the other ingredients.
00:29:19.65\00:29:22.12
I'm just assuming, but
maybe not this jackfruit.
00:29:22.16\00:29:25.96
Well, you know, the
thing that's so amazing
00:29:25.99\00:29:27.60
about the jackfruit is that
00:29:27.63\00:29:30.17
a lot of recipes are
being done with the jackfruit.
00:29:30.20\00:29:33.57
But the
jackfruit is exactly that.
00:29:33.60\00:29:35.24
It is a fruit, all right?
00:29:35.27\00:29:37.17
It's a fruit. It's a fruit.
00:29:37.21\00:29:38.54
And, Curtis,
00:29:38.57\00:29:39.91
we've actually seen pictures
of the jackfruit itself.
00:29:39.94\00:29:42.04
So how big does the
actual jackfruit get?
00:29:42.08\00:29:44.85
Oh, no, you don't
have a picture of it,
00:29:44.88\00:29:46.61
but just look it up
Google Search the jackfruit,
00:29:46.65\00:29:49.18
I mean, it can be
bigger than a watermelon.
00:29:49.22\00:29:51.95
I mean, the tree
it's just hanging down...
00:29:51.99\00:29:54.96
On a vine. It's huge.
00:29:54.99\00:29:57.46
And can feed a
whole family, Jackfruit.
00:29:57.49\00:29:59.53
Yeah. Yes.
00:29:59.56\00:30:00.90
It's very, very big
and it's not that easy
00:30:00.93\00:30:02.30
to get inside of it as
far as trying to break it.
00:30:02.33\00:30:05.90
Because you're actually
gonna be using the actual seed,
00:30:05.93\00:30:07.87
the pods, in the
middle of the jackfruit
00:30:07.90\00:30:09.80
is actually what
you're gonna be using
00:30:09.84\00:30:11.47
when you're gonna be making up,
00:30:11.51\00:30:12.84
you know, we're doing
a simulation of a meat
00:30:12.87\00:30:15.14
is basically what
we're trying to do here.
00:30:15.18\00:30:16.68
And that is that to represent
00:30:16.71\00:30:19.31
something like those
individuals out there
00:30:19.35\00:30:20.75
that still chicken and
pork and that kind of stuff.
00:30:20.78\00:30:24.12
So you want that
kind of a texture,
00:30:24.15\00:30:25.69
and the jackfruit
because it's actually a fruit
00:30:25.72\00:30:28.36
is gonna be switching over.
00:30:28.39\00:30:30.16
Now it's flavoring it
says that you can look at it
00:30:30.19\00:30:33.19
and think of the fact of
something like the mango,
00:30:33.23\00:30:35.06
the pineapple,
those kind of flavors,
00:30:35.10\00:30:38.13
but you're gonna be shocked
00:30:38.17\00:30:39.50
when we put this recipe together
00:30:39.53\00:30:40.90
and you make it
00:30:40.94\00:30:42.27
and you try it
you're gonna be like,
00:30:42.30\00:30:44.27
"You got to be
kidding me, right?"
00:30:44.31\00:30:45.67
So I guess the name
itself to barbecue a fruit.
00:30:45.71\00:30:51.68
Are you gonna
barbecue like apples, grapes,
00:30:51.71\00:30:54.15
I mean, a food that's barbecued,
00:30:54.18\00:30:56.22
I mean that fruit, but
again, it's very versatile.
00:30:56.25\00:30:59.05
It's very, very versatile.
00:30:59.09\00:31:00.82
And you can kind of
see already how it looks.
00:31:00.86\00:31:04.93
It's got this kind
of a not really anything
00:31:04.96\00:31:08.86
that you'd wanna give up.
00:31:08.90\00:31:11.87
It's hard to determine I
mean what it tastes like.
00:31:11.90\00:31:15.07
It's kind of a
mellow flavor. Yes.
00:31:15.10\00:31:17.57
But, you know, the
coloring, remember, now
00:31:17.61\00:31:19.51
which one to do for those
00:31:19.54\00:31:21.44
who try and do an
assimilation of something
00:31:21.48\00:31:23.68
it might look
like the meat kingdom,
00:31:23.71\00:31:26.25
then what better color
than this color right here
00:31:26.28\00:31:28.52
when you think of
it because your chicken
00:31:28.55\00:31:30.62
and your pork and your
lamb all of the lighter colors.
00:31:30.65\00:31:33.79
Okay. All right.
00:31:33.82\00:31:35.16
So where can a
person get jackfruit?
00:31:35.19\00:31:37.99
I mean, we have to get
the whole big fruit itself
00:31:38.03\00:31:41.26
and start cutting up or
come in a can or it what?
00:31:41.30\00:31:44.00
It's gonna take a
long time but guess what,
00:31:44.03\00:31:45.93
you can go your
Oriental markets.
00:31:45.97\00:31:47.30
Okay. Asian market.
00:31:47.34\00:31:48.67
You can go your Asian markets
00:31:48.70\00:31:50.04
and this is what you usually
will see it already done,
00:31:50.07\00:31:51.44
it comes in a can.
00:31:51.47\00:31:53.07
And when it comes in the can
00:31:53.11\00:31:54.74
you'll see it
either have in a brine,
00:31:54.78\00:31:57.41
which is like a salty-base
00:31:57.45\00:31:58.78
or it will come in a water-base.
00:31:58.81\00:32:00.15
And so we actually buying a
one that comes in a water-base.
00:32:00.18\00:32:03.32
And it's not that
expensive, believe it or not.
00:32:03.35\00:32:05.59
And so I go and get it
from the Oriental market
00:32:05.62\00:32:09.16
when I'm ready to
make the jackfruit.
00:32:09.19\00:32:10.53
Now don't misunderstood
00:32:10.56\00:32:11.89
because a lot of people go there
00:32:11.93\00:32:13.26
and they buy it out.
00:32:13.29\00:32:14.63
If you start doing that before
00:32:14.66\00:32:16.00
and they mentioned
where we go and we go there,
00:32:16.03\00:32:18.53
everything is bought out so...
00:32:18.57\00:32:19.90
I can't find
anything. Yeah, I know.
00:32:19.93\00:32:21.40
So I'm not gonna mention
where we purchase this one.
00:32:21.44\00:32:24.97
Okay.
00:32:25.01\00:32:26.34
You know, just Google Search.
00:32:26.37\00:32:27.71
Okay, so we're
not gonna say like...
00:32:27.74\00:32:29.41
Well, people know where we live
00:32:29.44\00:32:30.78
'cause our
address is going to roll.
00:32:30.81\00:32:32.15
So you have to
kind of figure it out.
00:32:32.18\00:32:33.95
So I was gonna say so like,
00:32:33.98\00:32:35.55
we can't say the
word Huntsville, Alabama.
00:32:35.58\00:32:37.65
No, but you just said it. I did.
00:32:37.69\00:32:39.12
Oh, I didn't mean to say that.
00:32:39.15\00:32:40.49
Okay, well, anyway,
that's where it's gonna be.
00:32:40.52\00:32:42.22
It's gonna be. Okay, so...
00:32:42.26\00:32:43.63
Well, actually
Madison, but anyway.
00:32:43.66\00:32:44.99
I make so much jackfruit
for my friends and stuff,
00:32:45.03\00:32:47.43
believe it or not,
00:32:47.46\00:32:48.80
that I keep some cans on hand
00:32:48.83\00:32:50.23
because it's so quick and easy.
00:32:50.27\00:32:51.60
Remember, it's called
Meals in Minutes, all right?
00:32:51.63\00:32:53.64
So once again,
I know you thought
00:32:53.67\00:32:55.14
when Curtis talked about
00:32:55.17\00:32:56.50
how big that
actual jackfruit came
00:32:56.54\00:32:58.01
and you got to break it up with,
00:32:58.04\00:32:59.84
you know, cut it open,
00:32:59.87\00:33:01.21
and then you got to get
the pod out and all that...
00:33:01.24\00:33:02.91
It doesn't have any
visible seeds as such,
00:33:02.94\00:33:06.08
but you got to break it
all up and get it together.
00:33:06.11\00:33:07.92
And so one thing I like about it
00:33:07.95\00:33:10.29
is that I keep it on hand
00:33:10.32\00:33:11.79
and just in case
I have to make it
00:33:11.82\00:33:13.76
because someone's
coming over, okay?
00:33:13.79\00:33:15.66
Now also when you
do a search people,
00:33:15.69\00:33:19.46
I mean one guy he had a machete.
00:33:19.49\00:33:21.10
Yes. I mean, he's just...
00:33:21.13\00:33:22.46
In India... It
can go. Yes, it can.
00:33:22.50\00:33:24.10
The machete and just...
00:33:24.13\00:33:25.47
In your hotter climates
and it can be up to 100 pounds.
00:33:25.50\00:33:28.47
Yeah, it's huge
folks. It's huge.
00:33:28.50\00:33:30.71
But don't get
yourself all worked up
00:33:30.74\00:33:32.07
because this is
Meals in Minutes.
00:33:32.11\00:33:33.44
Meals in Minutes which means
you're gonna get it already
00:33:33.48\00:33:34.81
in the can ready
to go and guess what?
00:33:34.84\00:33:36.75
Also now it's in
the freezer section.
00:33:36.78\00:33:38.81
In the freezer section,
in the grocery store as well.
00:33:38.85\00:33:40.82
Oh, regular grocery store.
00:33:40.85\00:33:42.18
Because jackfruit has
become such a popular item.
00:33:42.22\00:33:44.32
So this one is kind of unique
00:33:44.35\00:33:46.45
because we got to
get that assimilation
00:33:46.49\00:33:48.62
that looks like meat, okay?
00:33:48.66\00:33:50.26
So with that in mind,
00:33:50.29\00:33:51.69
what we're gonna do is
we're gonna actually use,
00:33:51.73\00:33:54.43
put the jack, throw it in.
00:33:54.46\00:33:56.13
Go ahead and put
it into your pan.
00:33:56.16\00:33:59.03
We gonna move it around.
00:33:59.07\00:34:00.70
And instead of the
main thing with this
00:34:00.74\00:34:03.41
because you want to
look like chopped up
00:34:03.44\00:34:06.61
or ground up or shredded,
00:34:06.64\00:34:09.38
basically because we're
doing is jackfruit shredded,
00:34:09.41\00:34:11.91
we're only gonna pulse
it in the food processor,
00:34:11.95\00:34:14.92
we're not going to
turn it on real high
00:34:14.95\00:34:17.65
'cause that's not
what we're trying to get.
00:34:17.69\00:34:19.02
So when pulsing,
00:34:19.05\00:34:21.56
we're trying to
get that simulation,
00:34:21.59\00:34:23.12
it's very, very soft,
it's not tough at all.
00:34:23.16\00:34:25.73
Let me hold this.
00:34:25.76\00:34:27.10
Let's go in and
see what's going on.
00:34:27.13\00:34:30.73
Okay. See that? See that?
00:34:30.77\00:34:32.97
Okay, we're gonna do
just a slight bit more,
00:34:33.00\00:34:36.07
just a tad bit
more of that, a tad bit.
00:34:36.10\00:34:39.44
And we're going
to just pulse it.
00:34:43.04\00:34:44.38
That's a tad. Okay.
00:34:45.61\00:34:47.45
So, Curtis, when
you take that out
00:34:47.48\00:34:48.82
and you wanna
put it in that bowl
00:34:48.85\00:34:50.19
over there for me.
00:34:50.22\00:34:51.55
I'm gonna go ahead
on and start getting
00:34:51.59\00:34:52.92
the rest of this together.
00:34:52.95\00:34:54.29
Because once again,
talking about Meals in Minutes,
00:34:54.32\00:34:55.66
this is the one
of those quick meals
00:34:55.69\00:34:57.03
that doesn't take
a long time at all
00:34:57.06\00:34:58.99
to put it together.
00:34:59.03\00:35:00.86
We wanna go ahead once
again and put our olive oil in.
00:35:00.90\00:35:03.63
And we're going to also saute.
00:35:05.43\00:35:08.17
This is just one can, correct?
00:35:08.20\00:35:09.87
This is just one 10 ounce can.
00:35:09.90\00:35:11.64
One 10 ounce can. Okay.
00:35:11.67\00:35:13.21
And it makes about
maybe about four sandwiches.
00:35:13.24\00:35:16.04
Okay.
00:35:16.08\00:35:17.41
So we'll get
all the goodies out.
00:35:17.45\00:35:18.88
And then I want them to see
00:35:18.91\00:35:20.38
how that texture of that looks
00:35:20.42\00:35:23.25
just like it is
shredded meat and it's not.
00:35:23.28\00:35:28.02
Now by the way,
remember I told you before,
00:35:28.06\00:35:30.36
there's just
certain things you're doing
00:35:30.39\00:35:31.73
when you're doing
plant-based cooking
00:35:31.76\00:35:33.09
and that you don't need
to tell everybody everything,
00:35:33.13\00:35:34.60
all right?
00:35:34.63\00:35:35.96
What you want to do
is fix the food first,
00:35:36.00\00:35:38.03
make sure it looks tempting,
and tantalizing, and delicious.
00:35:38.07\00:35:42.20
Then after they eat it,
then you tell them what it is.
00:35:42.24\00:35:45.47
So I want you to
actually look at this,
00:35:45.51\00:35:49.18
I'll get my fork together here.
00:35:49.21\00:35:51.11
And I want you to look at that.
00:35:51.15\00:35:54.55
Now does that not look like
00:35:54.58\00:35:55.92
it might be
some shredded chicken
00:35:55.95\00:35:59.89
or for those who still
eat a lot of the other meats,
00:35:59.92\00:36:03.43
you know, it's actually
gonna give you assimilation,
00:36:03.46\00:36:05.63
it looks like meat.
00:36:05.66\00:36:07.00
It is not meat, though,
it's not meat at all, okay?
00:36:07.03\00:36:09.36
So we're gonna sit that
down, and it makes quite a bit
00:36:09.40\00:36:12.00
and we're gonna go ahead
on and get the onion saute.
00:36:12.03\00:36:15.04
Yeah, yeah.
00:36:15.07\00:36:16.47
Because it is a
delicious sandwich.
00:36:16.50\00:36:19.71
And we're gonna go ahead
and put in our garlic as well.
00:36:19.74\00:36:24.28
We've been eating jackfruit,
00:36:24.31\00:36:25.65
I guess for the
last number of years now.
00:36:25.68\00:36:29.55
Yeah. Also sandwiches.
00:36:29.58\00:36:30.99
We've been making
sandwiches out of it.
00:36:31.02\00:36:33.05
And once again, oh, man,
it is absolutely delicious,
00:36:33.09\00:36:38.33
easy to prepare
00:36:38.36\00:36:39.83
Meals in Minutes
is where we're going.
00:36:39.86\00:36:42.16
Meals in
Minutes. Check that out.
00:36:42.20\00:36:43.67
I'm gonna turn this
down just a little bit
00:36:43.70\00:36:47.50
'cause it's kind of high.
00:36:47.54\00:36:50.24
Okay, and then
you're gonna go ahead on
00:36:50.27\00:36:51.77
and spoon in the
jackfruit itself.
00:36:51.81\00:36:55.24
Okay, jackfruit.
00:36:55.28\00:36:57.01
This goes on in there.
00:36:57.05\00:36:59.61
Look at that.
00:36:59.65\00:37:02.08
It smells wonderful.
00:37:02.12\00:37:03.45
Wonderful,
wonderful, wonderful, wonderful,
00:37:03.49\00:37:04.82
wonderful.
00:37:04.85\00:37:06.19
Okay, you got all the goodies?
00:37:06.22\00:37:08.86
Just about, Baby.
All the goodies in there.
00:37:08.89\00:37:10.23
There you go.
Okay, look at that.
00:37:10.26\00:37:13.03
Now, you know,
00:37:13.06\00:37:14.66
that looks like
some shredded chicken.
00:37:14.70\00:37:20.30
Okay.
00:37:20.34\00:37:21.67
And after assimilation we
wanna get, it is a very...
00:37:21.70\00:37:25.11
Once again as I
said before, it's soft,
00:37:25.14\00:37:28.64
so that it's kind of, you know,
00:37:28.68\00:37:31.35
I remember back in the
day when we were eating
00:37:31.38\00:37:32.95
a lot of meat and
stuff, you had to tenderize it,
00:37:32.98\00:37:34.78
tenderizing, cook it for a while
00:37:34.82\00:37:36.55
before you do 'cause
it's Meals in Minutes.
00:37:36.58\00:37:38.49
This is already
ready to go, okay?
00:37:38.52\00:37:40.26
So with that in mind,
00:37:40.29\00:37:41.62
I'm gonna cook
that for a hot set.
00:37:41.66\00:37:42.99
And then we're gonna
move that out the way, Baby.
00:37:43.02\00:37:44.93
Let me just go ahead
and clean this counter off.
00:37:44.96\00:37:46.76
Okay,
00:37:50.60\00:37:52.60
and we're gonna just go head on
00:37:52.63\00:37:54.07
and mix in it in with the onions
00:37:54.10\00:37:57.84
and the garlic.
00:37:57.87\00:37:59.81
And once again, you know what,
00:37:59.84\00:38:01.18
we're talking
about Meals in Minutes,
00:38:01.21\00:38:02.54
so that means that
you can make this up
00:38:02.58\00:38:04.21
ahead of time.
00:38:04.25\00:38:05.78
And the barbecue
sauce as it sits in there,
00:38:05.81\00:38:08.12
it's going to really
match up with the jackfruit.
00:38:08.15\00:38:12.75
And I'm telling you,
it's gonna be like...
00:38:12.79\00:38:16.29
So it kind of
takes in the flavors
00:38:16.32\00:38:18.33
of other things almost...
00:38:18.36\00:38:20.30
Well, in a sense.
00:38:20.33\00:38:21.66
It's almost like tofu.
00:38:21.70\00:38:23.03
Yeah, we might start with tofu.
00:38:23.06\00:38:24.70
When we first got
started, when we first started,
00:38:24.73\00:38:26.30
yeah, we started doing
a lot of thing with that.
00:38:26.33\00:38:27.97
You want food items
00:38:28.00\00:38:29.37
that you can actually
match up with something else.
00:38:29.40\00:38:31.44
And it gives the flavor
00:38:31.47\00:38:32.91
and the look alike
00:38:32.94\00:38:34.28
to something people are used to.
00:38:34.31\00:38:35.64
Believe it or not,
00:38:35.68\00:38:37.01
there's something
about the fact that
00:38:37.05\00:38:38.38
if a food is not recognizable,
00:38:38.41\00:38:40.32
even though it might be healthy,
00:38:40.35\00:38:42.02
it might be really good,
00:38:42.05\00:38:43.69
people just do
not want to do it.
00:38:43.72\00:38:45.72
So we make up the jackfruit
00:38:45.75\00:38:47.26
and put it on
our whole wheat bun.
00:38:47.29\00:38:49.19
And we serve it up
and we don't say anything
00:38:49.22\00:38:51.49
because when they bite into it,
00:38:51.53\00:38:53.19
they're like, I
can't believe this, okay?
00:38:53.23\00:38:55.36
Don't tell him
it's jackfruit first.
00:38:55.40\00:38:57.40
Let him guess what it is, okay?
00:38:57.43\00:38:59.20
All right. Let him swallow.
00:38:59.23\00:39:00.77
All right, so it
doesn't take long
00:39:00.80\00:39:02.14
because once again
00:39:02.17\00:39:03.51
the jackfruit's
also already cooked.
00:39:03.54\00:39:04.87
So remember it's
already its own brine.
00:39:04.91\00:39:07.28
So we're gonna add in the water.
00:39:07.31\00:39:10.88
And we're gonna add in
the chicken-style seasoning.
00:39:10.91\00:39:14.68
The fire is still
on? The fire is still on.
00:39:14.72\00:39:16.89
Let's just check it.
00:39:16.92\00:39:18.35
Yep, then turn it
up a little bit more.
00:39:18.39\00:39:20.29
Okay, and we're gonna
mix that up together as well.
00:39:23.32\00:39:28.06
And, you know,
when this show ends,
00:39:28.10\00:39:30.40
'cause we still have a
couple more things to do.
00:39:30.43\00:39:32.27
But when this
show ends, guess what?
00:39:32.30\00:39:34.64
They gonna see that
jackfruit on a hoagie bun.
00:39:34.67\00:39:39.97
And ready to go.
00:39:40.01\00:39:41.34
Ready to go. All right.
00:39:41.38\00:39:42.84
I hear about
this jackfruit I mean,
00:39:42.88\00:39:44.21
I know you do a lot
of research on fruits...
00:39:44.25\00:39:47.22
And fruits are not as
common as most foods I heard of.
00:39:47.25\00:39:50.82
Fruits are not and it was
not, it was not common to me.
00:39:50.85\00:39:54.06
When I first
started hearing about it,
00:39:54.09\00:39:55.69
let me go ahead and put this,
00:39:55.72\00:39:57.09
the barbecue
sauce in there first,
00:39:57.13\00:39:58.73
and then I'll continue.
00:39:58.76\00:40:01.06
And this is your
favorite barbecue sauce,
00:40:01.10\00:40:02.43
we have our barbecue
sauce that we make from scratch,
00:40:02.46\00:40:05.03
in our global vegetarian book.
00:40:05.07\00:40:07.07
And, or you can buy
your barbecue sauce already
00:40:07.10\00:40:09.57
ready to go.
00:40:09.60\00:40:10.94
Okay.
00:40:10.97\00:40:12.31
And once again, even though
00:40:12.34\00:40:13.68
it's a Meal in Minute
program, you can make up.
00:40:13.71\00:40:15.34
I make my barbecue
sauce ahead of time,
00:40:15.38\00:40:17.71
so that I have it
when I'm ready to use it,
00:40:17.75\00:40:19.55
you know, what I'm saying.
00:40:19.58\00:40:20.92
Make a whole batch, and
then just use it that way.
00:40:20.95\00:40:23.28
Let me go ahead
on and stir this up
00:40:23.32\00:40:24.65
a little bit here way first.
00:40:24.69\00:40:26.02
And you can put extra
barbecue sauce on your bun
00:40:30.06\00:40:32.29
if you want to
once it's made up.
00:40:32.33\00:40:34.50
You smell that smell?
00:40:38.20\00:40:39.93
Okay, and it doesn't take long,
00:40:39.97\00:40:41.80
you can let it
sit for a few minutes
00:40:41.84\00:40:43.54
and it'll cook down.
00:40:43.57\00:40:44.91
So that thicken a
little bit I guess.
00:40:44.94\00:40:46.27
It's not gonna
thicken. Well, it...
00:40:46.31\00:40:47.84
Yeah, kind of but not really
00:40:47.88\00:40:49.68
because there's
no nothing in here
00:40:49.71\00:40:51.51
that's gonna
actually cause to thicken up.
00:40:51.55\00:40:53.58
It's gonna be like a,
like a barbecue sandwich.
00:40:53.62\00:40:56.32
You know barbecue sandwiches are
00:40:56.35\00:40:59.89
stuff comes out all
down your mouth and stuff.
00:40:59.92\00:41:02.02
You know what I'm saying. Okay.
00:41:02.06\00:41:03.86
Okay, so now how did you
come about this jackfruit
00:41:03.89\00:41:06.59
and doing your research?
00:41:06.63\00:41:07.96
Let me.
00:41:08.00\00:41:09.33
When I first started doing this,
00:41:09.36\00:41:10.80
I had heard about jackfruit
out there on the market.
00:41:10.83\00:41:13.97
And, of course, you know,
00:41:14.00\00:41:15.34
my thing in the
area of nutrition
00:41:15.37\00:41:16.71
is just to study
what is out there.
00:41:16.74\00:41:18.54
What is the trend?
What are they doing?
00:41:18.57\00:41:20.31
And because it's plant-based,
I'm always looking for things
00:41:20.34\00:41:23.51
that are a assimilation
of what people are used to
00:41:23.55\00:41:25.91
'cause believe
me when I tell you.
00:41:25.95\00:41:27.42
I used to teach
classes in nutrition.
00:41:27.45\00:41:29.58
And my students
used to always say,
00:41:29.62\00:41:31.35
"Miss Eakins,
00:41:31.39\00:41:32.85
that doesn't even look
like what it's supposed to."
00:41:32.89\00:41:36.26
And I'm sitting...
00:41:36.29\00:41:37.63
"And Miss Eakins,
it does not taste like
00:41:37.66\00:41:39.06
I'm thinking
supposed to taste it."
00:41:39.09\00:41:40.96
So all those things went into me
00:41:41.00\00:41:42.33
getting my book together
00:41:42.36\00:41:43.70
because I said,
"Okay, it's got to look like,
00:41:43.73\00:41:45.57
act like, smell
like, tastes like mouthfeel
00:41:45.60\00:41:48.50
where people are used to.
00:41:48.54\00:41:49.87
Otherwise,
they're not gonna do it.
00:41:49.90\00:41:51.24
They just not gonna do it.
00:41:51.27\00:41:52.61
And so with that in mind,
00:41:52.64\00:41:53.98
as I began to look
at the different things
00:41:54.01\00:41:55.34
and came across jackfruit,
00:41:55.38\00:41:56.71
I had heard a lot
of stuff about it,
00:41:56.75\00:41:58.08
started working with it,
00:41:58.11\00:41:59.45
and it makes a fantastic
barbecue sandwich, all right?
00:41:59.48\00:42:01.95
So that's what we're gonna have,
00:42:01.98\00:42:03.45
that jackfruit as well.
00:42:03.49\00:42:04.92
So that's gonna be on
the bun, hoagie bun or...?
00:42:04.95\00:42:06.65
We're gonna put out hoagie bun.
00:42:06.69\00:42:08.02
It gonna see it at
the end of the program
00:42:08.06\00:42:09.59
along with that black
beans that Cuban black beans
00:42:09.62\00:42:12.23
and that yellow rice and
00:42:12.26\00:42:13.80
I know you said yourself,
"Is there gonna be a dessert?"
00:42:13.83\00:42:17.73
Then you know there's
gonna be a dessert, okay?
00:42:17.77\00:42:19.73
'Cause if I
don't have a dessert,
00:42:19.77\00:42:21.10
they're gonna
call me call me anyway
00:42:21.14\00:42:22.54
or call us and tell
us, "Where's the dessert?"
00:42:22.57\00:42:25.47
So we're actually gonna
be doing a wonderful dessert
00:42:25.51\00:42:28.04
which is a
no-bake banana pudding.
00:42:28.08\00:42:31.88
Oh, did you say banana pudding?
I said that. Yes, I did.
00:42:31.91\00:42:33.78
That's what you said.
00:42:33.82\00:42:35.15
Let's look at the
ingredients on this one.
00:42:35.18\00:42:36.52
Okay, now... Okay, now...
00:43:00.38\00:43:01.74
Okay, this no-bake.
00:43:01.78\00:43:04.01
Did you say
no-bake? I said no-bake.
00:43:04.05\00:43:05.75
Did you say no-bake? No-bake.
00:43:05.78\00:43:07.15
Banana pudding.
That's what I'm saying.
00:43:07.18\00:43:08.68
That's what I'm saying.
Okay, 'cause now, you know...
00:43:08.72\00:43:10.35
That's what I thought you said.
00:43:10.39\00:43:11.72
This is also once
again Meals in Minutes.
00:43:11.75\00:43:13.09
So, you know, we
don't have a lot of time
00:43:13.12\00:43:14.46
for a whole lot of stuff.
00:43:14.49\00:43:15.82
Baked stuff, don't turn oven on.
00:43:15.86\00:43:17.19
Saving electrical bill, I
mean, yeah, so this is no-bake.
00:43:17.23\00:43:20.26
Now I like this one
here because of the fact
00:43:20.30\00:43:22.13
that it's easy, and
it's very, very quick.
00:43:22.16\00:43:24.27
And we've got our bananas
here, we got our vanilla wafers.
00:43:24.30\00:43:27.90
But now inside that filling,
00:43:27.94\00:43:31.14
I know, you're
probably trying to figure out
00:43:31.17\00:43:32.51
what in the world,
00:43:32.54\00:43:33.88
so we're using a silken
soft tofu that we're using.
00:43:33.91\00:43:37.41
And we're using a
vanilla pudding mix.
00:43:37.45\00:43:39.11
Now I get a lot of
phone calls about the mixes,
00:43:39.15\00:43:41.58
that pudding mixes and stuff
and I'm just gonna say that,
00:43:41.62\00:43:43.82
you know,
00:43:43.85\00:43:45.19
there's a lot of
places not so much maybe,
00:43:45.22\00:43:47.36
maybe you might
not be able to find one
00:43:47.39\00:43:48.82
particularly at a
regular grocery store,
00:43:48.86\00:43:52.46
but look at your
labels, look at your labels
00:43:52.49\00:43:54.30
and you will see some
of the new stuff out now
00:43:54.33\00:43:56.53
that I've been seeing, Curtis,
00:43:56.56\00:43:57.90
is that they'll have
like vanilla flavoring,
00:43:57.93\00:43:59.53
vanilla pudding mixes
00:43:59.57\00:44:00.90
and it will say no
high fructose corn syrup.
00:44:00.94\00:44:04.27
That's the major word
now we're concerned about
00:44:04.31\00:44:06.57
and that is we don't
want that word high fructose
00:44:06.61\00:44:09.74
corn syrups and
stuff in our food.
00:44:09.78\00:44:11.51
So these products and
stuff that we actually use
00:44:11.55\00:44:14.15
the plant-based foods on 3ABN,
00:44:14.18\00:44:16.05
we try to make
sure we're looking
00:44:16.08\00:44:17.89
to make sure that it is okay.
00:44:17.92\00:44:20.29
And so this vanilla pudding mix
00:44:20.32\00:44:22.26
I actually found at
a whole foods market.
00:44:22.29\00:44:25.69
There's whole
food markets out there,
00:44:25.73\00:44:27.43
there's Earth Fare out
there, there's Sprouts out there
00:44:27.46\00:44:30.60
and, you know, there's
just a lot of different ones,
00:44:30.63\00:44:32.60
so look around in
your neighborhood,
00:44:32.63\00:44:34.30
Google it and see who
has the most of the items
00:44:34.34\00:44:37.94
you're gonna be using
00:44:37.97\00:44:39.31
that is close to
natural as possible,
00:44:39.34\00:44:41.24
not a lot of
added or things to it.
00:44:41.28\00:44:42.94
So we also have
a banana flavoring
00:44:42.98\00:44:46.05
that we're
actually gonna be using
00:44:46.08\00:44:47.42
because we want to
get that assimilation
00:44:47.45\00:44:48.78
of banana flavor to it.
00:44:48.82\00:44:50.75
We also have
vanilla one as well.
00:44:50.79\00:44:52.65
That's right. And no...
00:44:52.69\00:44:54.06
And a vanilla one is well.
00:44:54.09\00:44:55.42
And then, of
course, we have our honey
00:44:55.46\00:44:56.79
that we'd like to use in that.
00:44:56.83\00:44:58.16
Someone asked me one time
could they put the maple syrup?
00:44:58.19\00:45:00.26
And the answer
to that one is no,
00:45:00.30\00:45:02.23
let's use honey
instead of maple syrup.
00:45:02.26\00:45:04.67
Okay? Okay.
00:45:04.70\00:45:06.03
Now tofu. This is silken.
00:45:06.07\00:45:08.44
So now you've been working
with tofu for number of years.
00:45:08.47\00:45:11.64
Oh, yes, for a
long time. I mean...
00:45:11.67\00:45:13.94
But it's not the
only thing I cook.
00:45:13.98\00:45:15.31
I know that sometime
people ask me that question.
00:45:15.34\00:45:16.68
Yeah, 'cause you
don't have tofu lately.
00:45:16.71\00:45:18.05
Yeah, yeah, yeah.
You do other than tofu.
00:45:18.08\00:45:20.05
Now okay, so...
So this is silken.
00:45:20.08\00:45:21.78
Once again, we
said if you're doing
00:45:21.82\00:45:23.15
any kind of
sauce, shakes, creams...
00:45:23.18\00:45:26.32
Smoothies, yeah.
00:45:26.35\00:45:27.69
Smoothies, it calls
for a silken texture,
00:45:27.72\00:45:29.86
then you want to go to the once
00:45:29.89\00:45:31.23
actually has that
silken look and feel too.
00:45:31.26\00:45:34.30
Has a sheen on it, okay?
00:45:34.33\00:45:36.46
And that's what
you want to be using
00:45:36.50\00:45:38.20
instead of your
regular some of your tofu's
00:45:38.23\00:45:41.14
that's got more than grit to it.
00:45:41.17\00:45:42.60
So you don't
want to use the firm.
00:45:42.64\00:45:43.97
You wanna use the one
called silken, silken.
00:45:44.01\00:45:47.28
Okay, silken soft, silken firm,
00:45:47.31\00:45:49.44
but you're gonna have that
silken texture there to it.
00:45:49.48\00:45:52.15
I'm going to...
00:45:52.18\00:45:53.75
I'm gonna just
move this aside here
00:45:53.78\00:45:55.25
so you can put it in here.
00:45:55.28\00:45:56.62
You're gonna go ahead
and put that in there for me.
00:45:56.65\00:45:58.75
And you need a... Yeah.
00:45:58.79\00:46:01.02
Okay, you're gonna put that in.
00:46:01.06\00:46:02.76
And so normally what happens
in your pudding mixes, Curtis,
00:46:02.79\00:46:06.70
it actually ask us for...
00:46:06.73\00:46:08.16
And then just kind
of make sure if it's...
00:46:08.20\00:46:10.40
No, no, do as I say,
I mean it's processed,
00:46:10.43\00:46:11.90
just make sure it's evenly
distributed inside that circle.
00:46:11.93\00:46:14.47
Okay.
00:46:14.50\00:46:15.84
Normally, whenever you're making
00:46:15.87\00:46:17.21
any kind of a pudding mix,
00:46:17.24\00:46:18.57
they're usually saying to you
to use two cups of cold milk.
00:46:18.61\00:46:24.01
We don't use the milk at all,
we use soy or we use almond.
00:46:24.05\00:46:27.88
Those are the two that I mainly
like to use that one's called,
00:46:27.92\00:46:31.72
that has a better flavor to me.
00:46:31.75\00:46:33.66
And so we're gonna be using now
00:46:33.69\00:46:35.99
this silken tofu in a
place of the milk products,
00:46:36.02\00:46:40.16
all right?
00:46:40.20\00:46:41.53
And so we're gonna be
using that for a pudding.
00:46:41.56\00:46:44.60
So we're gonna make a
pudding mix together with that.
00:46:44.63\00:46:48.60
Is gonna go over
that banana. Okay.
00:46:48.64\00:46:50.21
So why don't you go
ahead and put your lid on?
00:46:50.24\00:46:51.61
Should I pulse it or what?
00:46:51.64\00:46:52.97
No, no, it's got to spin.
00:46:53.01\00:46:54.34
Go ahead on and
let it spin around.
00:46:54.38\00:46:55.71
Okay. Okay.
00:46:55.74\00:46:57.08
Now we just
gonna let this go down
00:47:03.69\00:47:06.72
'cause we want all
that to get nice and soft
00:47:06.76\00:47:09.62
before we add the
pudding mix to it.
00:47:09.66\00:47:11.79
And then on top of that,
00:47:11.83\00:47:13.19
we also gonna be putting
in the other flavorings, okay?
00:47:13.23\00:47:16.06
So go ahead and put
that back on and spin it?
00:47:16.10\00:47:17.83
Okay.
00:47:17.87\00:47:19.20
Remove the top off.
00:47:21.14\00:47:22.54
Vanilla.
00:47:31.45\00:47:32.78
Now just add in the vanilla
and also the banana flavoring.
00:47:41.82\00:47:46.23
You can already
smell it, banana smell it.
00:47:46.26\00:47:47.86
Smell already coming out there.
00:47:47.90\00:47:49.23
We can. Okay.
00:47:49.26\00:47:51.73
Okay, and then we're
gonna also then add to that,
00:47:51.77\00:47:54.37
I'm gonna let you
spin it back around again.
00:47:54.40\00:47:56.04
This time I'm gonna go
ahead and put the pudding mix in
00:47:56.07\00:47:58.24
and we're gonna add the...
00:47:58.27\00:47:59.61
You smell it? You smell it?
00:47:59.64\00:48:00.98
Yeah, yeah, yeah.
00:48:01.01\00:48:02.34
Okay, go ahead and turn it on.
00:48:02.38\00:48:03.71
Turn it on. Okay.
00:48:03.75\00:48:05.08
Okay, you see how
easy, is quick and easy.
00:48:20.90\00:48:23.20
Now the thing is
gonna make it coagulate
00:48:23.23\00:48:25.47
and turn into an actual
pudding mix are our bananas.
00:48:25.50\00:48:28.84
We're gonna just go ahead
and scrape around the edge
00:48:28.87\00:48:30.34
get all the goodies in there.
00:48:30.37\00:48:31.71
And that was
smooth like a pudding.
00:48:31.74\00:48:33.07
That was smooth.
Yep, like a pudding mix.
00:48:33.11\00:48:35.08
Now, so, what other flavors
because we have the what,
00:48:35.11\00:48:38.61
banana flavor pudding mix?
00:48:38.65\00:48:40.95
No, no, we have a
vanilla mix. Vanilla.
00:48:40.98\00:48:42.92
If you can't
find the banana one,
00:48:42.95\00:48:44.72
then you can use vanilla.
00:48:44.75\00:48:46.09
But remember I'm
using a flavoring.
00:48:46.12\00:48:47.46
So the flavoring is what causes
00:48:47.49\00:48:48.82
to have that
flavor like banana, okay?
00:48:48.86\00:48:50.46
I'm gonna go ahead on and
we're gonna slowly add in.
00:48:50.49\00:48:53.56
Let me give you a...
00:48:53.60\00:48:55.16
I got a fork here.
00:48:55.20\00:48:56.56
No, no.
00:48:56.60\00:48:57.93
Let's go ahead and
use a spatula, Babe.
00:48:57.97\00:48:59.80
And then you gonna
just very carefully pour
00:48:59.83\00:49:01.84
and then I'm
gonna turn it back on.
00:49:01.87\00:49:03.20
Hold it.
00:49:08.94\00:49:11.98
So what you can see is that
00:49:12.01\00:49:14.88
you don't want
to do it that way.
00:49:14.92\00:49:16.25
So you know what
we're gonna do now.
00:49:16.28\00:49:17.62
We're gonna go ahead and put...
00:49:17.65\00:49:18.99
Just go ahead and... Yeah. Okay.
00:49:19.02\00:49:20.36
Little, honey.
00:49:20.39\00:49:21.72
No, no, you can't
do it with the little.
00:49:21.76\00:49:23.09
Do it all.
00:49:23.12\00:49:24.46
Just go ahead and spread around.
00:49:24.49\00:49:25.83
Oh, okay. And then turn on.
00:49:25.86\00:49:27.20
Okay. There you go.
00:49:27.23\00:49:28.56
Okay. Now.
00:49:28.60\00:49:29.93
Let's go do it.
00:49:29.96\00:49:31.30
Go ahead. Okay.
00:49:31.33\00:49:32.67
Okay.
00:49:39.64\00:49:41.04
Okay, go ahead on
and stir it around.
00:49:41.08\00:49:43.24
Okay.
00:49:47.62\00:49:48.95
The base is thickening up now.
00:49:50.55\00:49:52.29
It's thickening up and I think
00:49:52.32\00:49:53.66
that we're gonna have to add
00:49:53.69\00:49:55.02
to that a little bit
of water to thin it out.
00:49:55.06\00:49:56.46
Yeah, it's a
little bit too thick, huh.
00:49:56.49\00:49:57.83
Not a problem. Not a problem.
00:49:57.86\00:49:59.19
So what you're gonna
do, turn it back on again,
00:49:59.23\00:50:01.20
and I actually have some water
00:50:01.23\00:50:03.87
and stuff we're
going to turn in here.
00:50:03.90\00:50:05.23
Go ahead and turn on.
00:50:05.27\00:50:06.60
Let's see.
00:50:16.04\00:50:17.38
More of a pudding texture
now. More of a pudding texture.
00:50:22.65\00:50:25.15
Probably little bit more
water. But I still like...Yeah.
00:50:25.19\00:50:26.86
Now you can...
00:50:26.89\00:50:28.22
And I will do water
and not more milk, okay?
00:50:28.26\00:50:31.29
And why not?
00:50:31.33\00:50:32.66
Well, milk's
got a protein in it.
00:50:32.69\00:50:34.03
The milk is
gonna make it thicker
00:50:34.06\00:50:35.90
so we're going to add the
water until we thin it out.
00:50:35.93\00:50:37.93
Okay, go ahead.
00:50:37.97\00:50:39.30
Okay. What we got here?
00:50:51.05\00:50:52.75
Okay, now it's back
to more of a pudding.
00:50:52.78\00:50:57.02
Okay.
00:50:57.05\00:50:58.39
That's what we want. Yes.
00:50:58.42\00:50:59.75
Okay, so this dish.
00:50:59.79\00:51:01.12
Oh, dear, we got one here.
00:51:01.16\00:51:02.56
Let's go ahead on and put
this pudding mix in there.
00:51:02.59\00:51:08.56
Okay.
00:51:08.60\00:51:11.63
And take this out.
00:51:11.67\00:51:13.70
And you can sit, if
you want to sit that,
00:51:13.74\00:51:15.07
you can take it out and
sit that blade in there.
00:51:15.10\00:51:17.84
Oh, we got some goodies here.
00:51:23.28\00:51:24.91
I see a lot of
goodies, see a lot of goodies.
00:51:24.95\00:51:29.35
I'm gonna pour in there.
00:51:29.38\00:51:30.75
There you go.
00:51:36.76\00:51:38.09
This is the texture
00:51:38.13\00:51:39.46
that you actually
want to have with this.
00:51:39.49\00:51:40.86
Like I said, you know
if it gets too thick and,
00:51:40.90\00:51:43.37
you know, just go ahead on
00:51:43.40\00:51:44.73
and add a little
bit more water to it.
00:51:44.77\00:51:47.10
And that'll help. Well,
give me that spoon there.
00:51:47.14\00:51:49.10
This one, I mean,
the spatula. Yeah, okay.
00:51:49.14\00:51:50.74
And we're gonna
get all the goodies.
00:51:50.77\00:51:53.31
All the goodies out of here.
00:51:53.34\00:51:54.68
Okay.
00:51:58.78\00:52:00.12
And you can see that is
amazing like I said before,
00:52:00.15\00:52:02.38
usually we use some
kind of a milk base for that.
00:52:02.42\00:52:05.99
But we're making banana pudding
00:52:06.02\00:52:07.66
and we don't want to
have to bake it in the oven.
00:52:07.69\00:52:09.99
So with that in mind,
00:52:10.03\00:52:11.66
we're just gonna go ahead on
00:52:11.69\00:52:13.70
and get it ready to
go into our large dish.
00:52:13.73\00:52:19.83
Okay. Oops.
00:52:19.87\00:52:22.34
Okay. Okay.
00:52:22.37\00:52:25.87
Alrighty.
00:52:25.91\00:52:27.24
The best part I like
about this recipe is one thing.
00:52:27.28\00:52:30.21
What?
00:52:30.25\00:52:31.58
The size of this right here.
00:52:31.61\00:52:34.02
Here, take that back
in too. That's a man size.
00:52:34.05\00:52:36.28
All right. Okay,
so now, we're gonna...
00:52:39.49\00:52:41.56
I want to go
ahead and put together
00:52:41.59\00:52:42.92
in a minute here.
00:52:42.96\00:52:44.29
All right.
00:52:44.33\00:52:45.66
I think what we're gonna
probably do one at a time,
00:52:45.69\00:52:48.36
you're gonna layer or...
00:52:48.40\00:52:49.73
Yeah, I'm gonna do like
00:52:49.76\00:52:51.10
you used to see in
that banana pudding,
00:52:51.13\00:52:52.47
we're gonna
actually do vanilla wafers
00:52:52.50\00:52:54.47
that we're gonna
put the pudding on top
00:52:54.50\00:52:55.84
and then we're gonna put
the bananas on top of that,
00:52:55.87\00:52:57.21
we're gonna keep on doing it.
00:52:57.24\00:52:58.67
So at the end of
the show, you'll see it.
00:52:58.71\00:53:00.08
How about that?
00:53:00.11\00:53:01.44
Okay, so if you want, interested
00:53:01.48\00:53:03.14
in my wife cookbooks,
00:53:03.18\00:53:05.11
here's the information
that you need at this time.
00:53:05.15\00:53:07.08
If you need more information
about Health Seminars Unlimited
00:53:10.35\00:53:13.66
or if you're
interested in inviting Curtis
00:53:13.69\00:53:16.16
and Paula to conduct a
seminar in your church,
00:53:16.19\00:53:18.89
please call (256) 859-1982.
00:53:18.93\00:53:23.57
That's (256) 859-1982
00:53:23.60\00:53:28.34
or write them at
Health Seminars Unlimited,
00:53:28.37\00:53:31.64
PO Box 2873, Huntsville,
00:53:31.67\00:53:35.21
Alabama 35804.
00:53:35.24\00:53:38.31
That's PO Box 2873,
00:53:38.35\00:53:41.98
Huntsville, Alabama 35804.
00:53:42.02\00:53:45.99