Have you ever wondered how
to cook a healthy, tasty meals
00:00:01.36\00:00:04.13
raw and cooked that
actually taste good?
00:00:04.17\00:00:07.24
Well, stay tuned while
Evita Tezeno and yours truly,
00:00:07.27\00:00:10.24
Nyse Collins, show you
how to do so, and give you,
00:00:10.27\00:00:13.34
"A Taste of Paradise".
00:00:13.38\00:00:15.74
Grandma might get upset,
Mom might want to stay home,
00:00:31.59\00:00:35.23
but this holiday season, we're
making their recipes, our own.
00:00:35.26\00:00:40.30
Welcome to "A Taste of
Paradise", I am Evita Tezeno
00:00:40.34\00:00:44.47
and this is the
"Holiday Season",
00:00:44.51\00:00:47.74
and I am so excited, and look
who I have in my kitchen today.
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Hey Evita! Hey
Kinjii! It's my dear friend
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Kinjii Cuington, girl what
brings you in my kitchen today?
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Well, you know I am always
coming to you for recipes right,
00:01:03.43\00:01:05.96
Right! But this time I
need a desert, whatcha got?
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Not Your
Grandma's Cranberry Cookies.
00:01:08.60\00:01:12.50
Alright! -Yes! Let's
go to the recipe. -OK!
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The ingredients are:
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Zest of one orange,
1 cup of Maple Syrup.
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So we are going to
start off with the apples,
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and apples act like a binder,
so we are going to make our own
00:01:51.47\00:01:56.41
apple sauce. -Nice! Yes!
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And you want to make
sure that you scrape the sides
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because they tend to
stick to the sides a little bit,
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but you could just
use any food processor.
00:02:17.40\00:02:19.83
Ok. Wow! That really
breaks it down. -Yeah it does!
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So you take this, and this
is your oats, and you put it
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right into the oats. Ok.
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Real, real quick and simple.
00:02:42.92\00:02:45.16
And then you start
adding all your ingredients.
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So, we have the maple syrup.
Ok, I never thought about using
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maple syrup. -Yes, it is not
raw but it's not really refined.
00:02:56.17\00:03:03.24
Ok. So it adds sweetener without
all the refined qualities
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that the sugar
has, so um hum, yes.
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Then we have our Coconut Oil,
and Coconut Oil also acts like
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a binder. -Ok, so you actually
have two binders in this recipe.
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Yes. Ok, so the apples and
the Coconut Oil. Yes, uh huh.
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And you know with the Coconut
Oil also acts like margarine,
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because you know there is
margarine in cookies. -It is.
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Yes, yes. So this is
like your margarine. Alright.
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Um hum. Orange
zest, I love orange zest.
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So does it give you kind
of like a citrus flavor? Yes.
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Yes it does. -Alright,
oatmeal cookies with a twist.
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Yes, with a twist. Then
we have our fresh ginger,
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and ginger is really
warm during the cold months,
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it warms your system up. -
Ok. So you could do ginger tea,
00:04:02.27\00:04:06.51
and you can put
ginger in your smoothies.
00:04:06.54\00:04:10.35
So it will warm you
up, it is thermogenic.
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Ok, and I actually
heard that ginger acts as an
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anti-inflammatory, is that
true? -Yes it is, yes it does.
00:04:15.78\00:04:17.75
Oh, ok. Anti-inflammatory.
Yeah, anti-inflammatory.
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Yeah. Yeah -I need lots
of those cookies. Yeah, ok.
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We have our Vanilla Extract,
our cranberries, and coriander
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and cardamom. -Ok, now are they
sisters, because I see those
00:04:37.11\00:04:40.44
together in every
recipe. -They are sisters,
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they go well together.
00:04:43.55\00:04:44.95
- They really are
sisters and best friends.
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So let's mix this together,
and you know it's optional, but
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if you want to put
nuts in this, you can. -Ok.
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Yeah, yeah, you can put walnuts
or pecans if you want. Ok.
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But this one we are just
leaving it like it is. Ok, good.
00:05:02.90\00:05:06.30
And last but not
least, we are using oat flour.
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Ok, now I have a question,
you use oats and oat flour,
00:05:09.67\00:05:13.61
is there a reason for that?
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The oat flour kind of binds
it also. -Ok. -It's a binder
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and the way you make this,
you just take some oats and
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you just grind it up.
-Ok. Now quick question.
00:05:21.92\00:05:23.99
I've seen you said binder,
so what exactly is a binder?
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A binder holds it
together. - Ok. Yeah.
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It just puts everything
together and so it won't
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fall apart. Ok, so that's a good
way to keep raw cookies together
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so it doesn't fall
apart. Love it, this is awesome.
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Yes! So you want to
leave the oat flour for last,
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because it kind of just sops up
all of the liquid. Ok. Um hum.
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So it gives it that
extra benefit...Yes it does,
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yes it does. -Finishing
touch. - Finishing touch.
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Finishing touch, and after
they are all incorporated...
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We are going to use
our dehydrator today,
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and that's going
to be out oven. Ok.
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Yes. -That looks so
yummy Evita, that is... -Smell!
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Ahhh! I got it. -Ok. -
Ok, now, get me a sheet...
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A get me a tray of the
dehydrator, the one that has
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a sheet in it. No, this
one. Alrighty! -Yep. -Ok. -Yeah.
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Alright, here we go. -
And then you just take,
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you know, you just
take a little bit of it...
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It would be better if I
use this one right here.
00:06:43.67\00:06:49.97
- That would definitely work.
- Yeah, that would work better
00:06:50.01\00:06:52.74
than a spatula. - Can
I help you form the shape
00:06:52.77\00:06:55.14
of them alright. You
can also use a little, small
00:06:55.18\00:06:58.25
ice cream scoop if you have
it, that would work as well.
00:06:58.28\00:07:01.45
So you just want to
put this on the dehydrator,
00:07:01.48\00:07:04.79
and then you take these and
stick them in the dehydrator
00:07:04.82\00:07:09.96
over night. -Ok. So because
of the miracle of television,
00:07:09.99\00:07:14.06
we already have some made.
00:07:14.10\00:07:16.83
- Oh my
goodness, I am so excited.
00:07:16.87\00:07:19.47
- Here we go.
-Evita, oh my goodness.
00:07:19.50\00:07:25.57
- Now don't they
look like cooked cookies?
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- They really do. -They
look like oven baked cookies.
00:07:28.94\00:07:31.45
- They really do. Yeah,
they do. Now, you can try one.
00:07:31.48\00:07:35.08
I want one, like now. -We
going to take it to the face.
00:07:35.12\00:07:38.52
Alright, let's go. - Oh my
goodness Evita, this is awesome.
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Oh my goodness, this plate
is coming with me. -No, you got
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to make your
own. -Ok, ok, alright.
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So, you know what I
always say. -Yes ma'am.
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Remember to live life fresh.
00:07:53.37\00:07:56.81
The "Pompous Pumpkin",
yes, that's what we are talking
00:08:03.51\00:08:07.55
about. That pumpkin always acts
like it has it all together,
00:08:07.58\00:08:10.82
it's always the
showpiece, it's in everything,
00:08:10.85\00:08:12.95
it's on people's porches...
Everybody, when they see the
00:08:12.99\00:08:16.09
pumpkin, they know
the holiday's are here,
00:08:16.12\00:08:17.86
so who couldn't do a program
without the special pumpkin,
00:08:17.89\00:08:22.36
but this time we are going
to give it all of the glory
00:08:22.40\00:08:25.27
it wants, and we are going to
put it there as the Centerpiece,
00:08:25.30\00:08:28.20
the "Centerpiece" of
our table, so we call it
00:08:28.24\00:08:31.31
the "Pompous
Pumpkin Centerpiece".
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This is something
that you all can enjoy...
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when you think of
pumpkin, you think pumpkin,
00:08:35.48\00:08:37.11
you think of what?
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Pumpkin Pie, you think of soups,
different items of that nature.
00:08:38.51\00:08:42.22
Now we are going to
give it a little twist to it
00:08:42.25\00:08:44.95
where it can truly show
every body, "Hey, I am here".
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So that's why we are going to
make this beautiful centerpiece.
00:08:48.82\00:08:51.26
As you see them right there, we
had to cut them up a little bit
00:08:51.29\00:08:53.70
we baked them down, we
are going to show you some
00:08:53.73\00:08:56.10
simple ways that
you can prepare this,
00:08:56.13\00:08:57.80
and a simple, simple
recipe, but we have some of it's
00:08:57.83\00:09:01.80
own little servants
to go along with him
00:09:01.84\00:09:04.17
cause you know the
pumpkin and you have beets,
00:09:04.21\00:09:07.08
you have zucchini, you
have all of these other guys
00:09:07.11\00:09:09.28
wanting to grow up one
day to be like the pumpkin but
00:09:09.31\00:09:13.31
they have their own place.
00:09:13.35\00:09:14.85
So today we are going to do
a nice little centerpiece that
00:09:15.18\00:09:17.22
you can put there, don't
worry, it's not a Turkey,
00:09:17.25\00:09:19.29
or anything like that, but
it is the "Pompous Pumpkin",
00:09:19.32\00:09:22.62
here it is, a simple recipe
how you can make this your
00:09:22.66\00:09:25.09
centerpiece for your
table for the Holidays.
00:09:25.13\00:09:27.00
All you need is:
00:09:27.03\00:09:28.36
Then you will need a little
something to go along with that.
00:09:45.98\00:09:48.42
So we have the veggie stock that
you will cook your lentils in
00:09:48.45\00:09:52.15
with one small onion and one
Bay Leaf to go along with that.
00:09:52.19\00:09:56.62
But you also have to have for
this nice little dressing that
00:09:56.66\00:10:00.43
we are going to make
along with it. All you need is:
00:10:00.50\00:10:02.20
So there it is, that's all you
need to get this thing going,
00:10:24.29\00:10:27.52
and we are going to
have another...possibly
00:10:27.56\00:10:29.46
a special one for you, so.
Basically you take that pumpkin,
00:10:29.49\00:10:32.36
you can either gut it out
there...or you know what I mean,
00:10:32.39\00:10:35.43
peel it out and you can use...
so what we did was there was
00:10:35.46\00:10:38.57
a nice part there in the middle
that we cut out and we used
00:10:38.60\00:10:41.84
that and chopped it up
here to make what is going to be
00:10:41.87\00:10:45.84
our...per se, our filling.
So this is going to be our
00:10:45.87\00:10:48.54
"Centerpiece" that
you could use, so...
00:10:48.58\00:10:50.51
We've chopped those items
up, we've cut them up as you can
00:10:50.55\00:10:53.28
see here, and all we are
going to do is we are going to
00:10:53.31\00:10:55.72
cook them down
just a little bit there.
00:10:55.75\00:10:57.52
So you want to boil
it, you want to bake it
00:10:57.55\00:10:59.52
just a little bit to
get it nice and tender.
00:10:59.55\00:11:01.86
So I am going to transfer
all of this into some nice warm
00:11:01.89\00:11:05.36
hot water as that
gets running there.
00:11:05.39\00:11:08.16
So I'm going to put
those in there and pumpkin man
00:11:08.20\00:11:12.10
is delicious so many different
things you can do with it,
00:11:12.13\00:11:14.74
pumpkin and
squash, and zucchini.
00:11:14.77\00:11:17.64
We talked about on
several occasions how good it is
00:11:17.67\00:11:20.54
for you, and so, that's
an item that you can enjoy...
00:11:20.58\00:11:24.75
so we are going to let that
boil just a little bit there
00:11:24.78\00:11:27.62
and then we are going
to make a nice little...
00:11:27.65\00:11:29.98
we are going to
sauté' it up for you.
00:11:30.02\00:11:32.05
But let me show you how
to do this simple dressing
00:11:32.09\00:11:34.59
that goes along with it,
ok, as that gets rolling.
00:11:34.62\00:11:38.36
Basically you take your parsley
there, you have your Rosemary,
00:11:38.39\00:11:45.27
Rosemary is so delicious when
you put this thing in the oven,
00:11:45.30\00:11:49.84
the whole kitchen
smells fantastic...
00:11:49.87\00:11:52.41
get that little bit of
Olive Oil there as well.
00:11:52.44\00:11:55.98
Get that going and then we'll
add our nice little sweetener
00:11:56.01\00:12:00.02
which can be honey, or maple
syrup, that works fantastic.
00:12:00.05\00:12:04.42
This is going to be a dangerous
dressing that everybody's
00:12:04.45\00:12:06.59
going to love. We add the
lemon juice to get that rolling,
00:12:06.62\00:12:09.26
and also we are going to
add a little bit of salt to that
00:12:09.29\00:12:13.03
to get that some nice kick,
then the rest, when we get that
00:12:13.06\00:12:16.50
rolling, we have a
chance to see that.
00:12:16.53\00:12:18.27
So let's mix that up for you
and then we are going to have
00:12:18.30\00:12:23.00
our secret recipe
coming up here so, we mix it up
00:12:23.04\00:12:26.07
and then you have a
nice little dressing.
00:12:26.11\00:12:29.21
You want this... the
reason I'm doing this now
00:12:29.24\00:12:30.88
is that you want this to
sit for a little while so
00:12:30.91\00:12:33.58
all of those nice herbs
and stuff can start marinating
00:12:33.62\00:12:37.25
and then when you put it
all together, it's going to be
00:12:37.29\00:12:39.95
delicious and fantastic. So,
we are going to push this to the
00:12:39.99\00:12:42.79
side here a little bit until
we get that nice pumpkin there
00:12:42.82\00:12:46.80
going, and then we have...
We have one that you will truly
00:12:46.83\00:12:52.00
enjoy... But just a quick
item, you notice that we had the
00:12:52.03\00:12:54.40
veggie-stock there
right? We use the veggie-stock
00:12:54.44\00:12:58.07
to cook our lentils...
Ok, now you know lentils
00:12:58.11\00:13:00.74
take a little while. Sometimes
people let it sit over night
00:13:00.78\00:13:03.18
and all of that stuff, so
we went ahead and cooked it
00:13:03.21\00:13:05.58
in advance, but we used a
veggie- stock to cook it in so
00:13:05.61\00:13:08.38
it gets that extra ump to the
lentils. Lentils are fantastic
00:13:08.42\00:13:12.92
for you especially because
of the protein that it has,
00:13:12.95\00:13:15.46
but also the fiber. Fiber is
fantastic for you and lentils
00:13:15.49\00:13:19.79
is also good for a person
who might be dealing with anemia
00:13:19.83\00:13:22.70
as well so go ahead
and enjoy the lentils.
00:13:22.73\00:13:25.33
Those have already been cooked
for you and we are going to get
00:13:25.37\00:13:27.80
back to that here in
a moment. But here it is
00:13:27.84\00:13:31.07
the ones who want to
be like the big pumpkin,
00:13:31.11\00:13:34.44
but may not be able to
have that stature as you notice
00:13:34.48\00:13:37.88
the pumpkins are so big
and boisterous and pompous as
00:13:37.91\00:13:41.08
you see there, but it's a
simple one that you will enjoy
00:13:41.12\00:13:43.99
and it's the beets.
Yes, I said the beets,
00:13:44.02\00:13:46.29
and we are going to show you
a simple recipe that you can do
00:13:46.32\00:13:48.16
as a little exotic...actually
this is from one of our
00:13:48.19\00:13:50.53
consultants, all the way
in the far land of the U.K.,
00:13:50.56\00:13:53.13
Shenille, she did some cooking
class and she came up with
00:13:53.16\00:13:56.16
this fantastic recipe
that we can enjoy here during
00:13:56.20\00:13:58.83
the holiday's, and it's
called the Salt Dough Beet Root,
00:13:58.87\00:14:02.54
Salt Dough Beet Root,
here's the simple recipe
00:14:02.57\00:14:05.84
to make this Salt
Dough Baked Beet Root.
00:14:05.87\00:14:09.48
All you need is:
00:14:09.51\00:14:10.85
That's how simple and easy
it is to make this Salt Dough
00:14:33.07\00:14:37.14
Beet Root, and everybody
is like what, what is this
00:14:37.17\00:14:39.57
Salt Dough Baked Beet Root?
00:14:39.61\00:14:40.94
So, well, first, let's
grab some of these items...
00:14:40.98\00:14:42.71
Basically you want to start here
with some beets, as you see,
00:14:42.74\00:14:46.61
ah, I even grabbed
some sweet potatoes,
00:14:46.65\00:14:50.22
you can probably do it with
some sweet potatoes as well...
00:14:50.25\00:14:51.85
So we have the beets, then we
are going to go ahead and chop
00:14:51.89\00:14:55.76
those up a little bit and clean
them up and then we have our
00:14:55.79\00:14:58.03
flours. So basically with
the beets...you know they make
00:14:58.06\00:15:01.30
a little mess...so we
washed these already and a
00:15:01.33\00:15:05.00
we're just going to cut off
the tail, the front, the back,
00:15:05.03\00:15:09.60
and get that going and we
were talking about anemia here
00:15:09.64\00:15:12.24
a little ago. This is
fantastic for anemics as well.
00:15:12.27\00:15:17.01
So we have two of those
and make sure you get yourself
00:15:17.05\00:15:19.85
some sharp
knives as you see here.
00:15:19.88\00:15:22.75
Um, and then you have
about two or three of those
00:15:22.78\00:15:26.65
so I am going to put
this aside, some people eat...
00:15:26.69\00:15:28.79
they don't waste this either,
they take this, they wash it,
00:15:28.82\00:15:31.66
they sauté it, you can use
this so many different ways
00:15:31.69\00:15:34.16
so don't waste anything.
00:15:34.20\00:15:35.53
Then we are going to
make out Simple Salt Dough.
00:15:35.56\00:15:40.54
Ok, how is...Mr. Pumpkin, are
you doing alright over there?
00:15:40.57\00:15:43.47
He's doing good. So
to make this salt dough,
00:15:43.51\00:15:46.68
you take the flour, put
the flour in there, then we are
00:15:46.71\00:15:52.41
going to add what? A
three quarter cup of salt...
00:15:52.45\00:15:55.82
people say what?
You trying to kill me?
00:15:55.85\00:15:58.55
You trying to run
my blood pressure high?
00:15:58.59\00:16:00.02
Don't worry, don't worry about
it, that's just going to take it
00:16:00.06\00:16:03.63
to the next level here.
Alright, so we are not going to
00:16:03.66\00:16:06.29
eat that per se, but that's
going to be our Salt Dough,
00:16:06.33\00:16:11.33
our salted dough. Then we
are going to take some Thyme,
00:16:11.37\00:16:14.50
fantastic, if you get
the fresh ones, even better.
00:16:14.54\00:16:17.37
You are going to have
to pull those off here,
00:16:17.41\00:16:19.77
everybody can enjoy this. This
is going to be a delicious...
00:16:19.81\00:16:23.18
This is going to
be a home favorite,
00:16:23.21\00:16:24.55
it's going to be
a little exotic too.
00:16:24.58\00:16:26.61
So we have our Thyme in
here, you want to put about
00:16:26.65\00:16:30.39
it says about two tablespoons.
Work with what you have.
00:16:30.42\00:16:33.99
I'm going to take those
off, so just run that there.
00:16:34.02\00:16:36.49
We have the Rosemary as
well, so we have the Rosemary.
00:16:36.52\00:16:41.16
The coolest thing about this
if you have this in your home
00:16:41.20\00:16:43.37
garden, is you can
just pull them out, mmm!
00:16:43.40\00:16:46.60
Whew, that smells good,
this reminds me of that Italian
00:16:46.63\00:16:50.37
bread or Pizza, or
something like that.
00:16:50.41\00:16:53.98
If you just pull that off and
put that in there so you just
00:16:54.01\00:16:57.68
basically just Shhh, slide
that down, so you take the whole
00:16:57.71\00:17:01.38
the whole stem there and
you just go the other way
00:17:01.42\00:17:04.45
and all of those will come out.
Let me get a little bit of that
00:17:04.49\00:17:08.16
Rosemary and then the Sage,
we don't have any fresh Sage
00:17:08.19\00:17:13.76
so I'm going to just
put a little bit of that in.
00:17:13.80\00:17:15.90
So you want to make
about a combination of about
00:17:15.93\00:17:19.00
five tablespoons,
of five tablespoons.
00:17:19.03\00:17:21.44
So here we go, we got that
going, this one is flavoring
00:17:21.47\00:17:24.31
it up. You take about
a tablespoon of the Sage
00:17:24.34\00:17:28.91
this is going to give
it that nice flavor. Done.
00:17:28.94\00:17:32.35
And then...I'm trying
not to get dirty, but...
00:17:32.38\00:17:37.85
You are going to have to
make this dough, right, so,
00:17:37.89\00:17:40.76
you take that water,
you pour the water in...
00:17:40.79\00:17:43.83
So basically you are making
dough almost like you are making
00:17:43.86\00:17:47.33
bread or
something of that nature.
00:17:47.36\00:17:48.96
So, you mix it up, it's going
to get doughy... you have to get
00:17:49.00\00:17:52.10
in there, you have to wash
your hands, but it's going to be
00:17:52.13\00:17:55.60
good. I'm going to show you
what it's going to come out like
00:17:55.64\00:17:58.37
in a little bit, so I'm
mixing up and then ultimately,
00:17:58.41\00:18:00.81
what do you do everybody?
00:18:00.84\00:18:02.18
You get your hands in there, I'm
not getting my hands in there
00:18:02.21\00:18:04.05
cause, I'm not trying to
get dirty. We already made this
00:18:04.08\00:18:06.92
a little bit in advance for you
but look at what you get there,
00:18:06.95\00:18:10.89
so you are going to get
like a dough, and I'm going to
00:18:10.92\00:18:12.65
show you what the dough
looks like here shortly.
00:18:12.69\00:18:15.12
People are like, well
what are you doing with this?
00:18:15.16\00:18:18.53
How does this
relate to the actual beets?
00:18:18.56\00:18:23.26
Well, here's what we are going
to do. So I'll put that to the
00:18:23.30\00:18:27.64
side and show you what it
should look like when it's done.
00:18:27.67\00:18:32.01
So here it is, we have in
cheese cloth and watch this.
00:18:32.37\00:18:37.01
Walla! You have the Salt Dough.
So we will take the Salt Dough,
00:18:37.05\00:18:45.29
look at that, really
nice. Almost like bread
00:18:45.32\00:18:49.32
as you see there. You are
going to take a part of it
00:18:49.36\00:18:52.63
and you are going to
roll it out a little bit,
00:18:52.66\00:18:56.36
see already, this
is some exotic stuff.
00:18:56.40\00:19:01.00
You put it there, you
roll it out, you flat it out
00:19:01.04\00:19:03.47
a little bit, you take
a little rolling pin...
00:19:03.51\00:19:06.21
Alright, almost like we
are going to be making some
00:19:06.24\00:19:11.31
Roti or dough per e,
or pita's or something.
00:19:11.35\00:19:15.35
It breaks up just a
little bit, but here we go.
00:19:15.38\00:19:19.45
Then I'm going to take what? I'm
going to take an actual beet...
00:19:19.49\00:19:22.52
Now are you ready for this?
I am going to take the beet,
00:19:22.56\00:19:24.49
put the beet in the middle of
it and I am going to wrap it up.
00:19:24.53\00:19:29.53
So this is now what
we call a Salted Dough.
00:19:29.56\00:19:38.67
People are like wait a second,
what are we going to eat?
00:19:38.71\00:19:41.34
Are we going to eat
the whole thing? No!
00:19:41.38\00:19:42.71
That's going to be too much
salt and somebody's going to die
00:19:42.74\00:19:44.18
of a heart attack or
a stroke or something.
00:19:44.21\00:19:45.55
But basically you get
that going, put it on a tray,
00:19:45.58\00:19:50.35
Done. You ready? Want
to try that one more time?
00:19:50.39\00:19:53.05
So I am going to take
another one, and then, right...
00:19:53.09\00:20:01.60
roll it out a little bit.
Roll it out just a little bit.
00:20:01.63\00:20:10.91
Then I'm going to take another
what? I'm going to take another
00:20:10.94\00:20:13.27
beet as you see here.
Bam, put it in the middle.
00:20:13.31\00:20:15.84
Of course these
beets are washed.
00:20:15.88\00:20:17.55
You are going to roll it
up. One person said it is almost
00:20:17.58\00:20:21.18
like Play- Dough, literally,
that is almost what it is like.
00:20:21.22\00:20:24.89
And if you take that now, make
sure it is in there nicely...
00:20:24.92\00:20:30.16
Be a good boy!
Alright, and then, Done!
00:20:30.19\00:20:34.50
There it is, but you are not
just going to stop and eat it
00:20:34.53\00:20:36.83
like that, alright. What we
are going to do is take this,
00:20:36.87\00:20:39.63
we're going to put this in
the oven, then we are going to
00:20:39.67\00:20:41.40
come back and get rolling with
our pumpkin, so roll with me
00:20:41.44\00:20:44.87
over to the oven here real
quick, you can put this again at
00:20:44.91\00:20:47.21
about 350° about 30 to 45
minutes and those are going to
00:20:47.24\00:20:52.18
get nice and ready for you, and
then I have one already in there
00:20:52.21\00:20:56.32
and I am going to show you
what it should...Come... Well...
00:20:56.35\00:20:59.12
I actually have it out already,
and then, this is what happens
00:20:59.15\00:21:04.03
when it comes out. Look at that.
00:21:04.06\00:21:06.80
So I cracked open one
or two of those for you.
00:21:06.83\00:21:09.86
You all see that, it's looking
like man, somebody got hurt
00:21:09.90\00:21:12.70
up in here. You take this
and you put this as almost
00:21:12.73\00:21:15.94
like a little starter next to
your main dish and I am going to
00:21:15.97\00:21:19.57
show you...This is how it
comes out, basically like this.
00:21:19.61\00:21:22.51
So take a quick look at that,
and you are like how do we get
00:21:22.54\00:21:25.55
to the inner piece
of it? You take a knife,
00:21:25.58\00:21:28.78
hear that, it's a little
hard, that's the salt dough.
00:21:28.82\00:21:31.65
And you are just
going to chop away at it.
00:21:31.69\00:21:33.36
Alright now, be careful,
don't hurt nobody up in here.
00:21:33.39\00:21:36.56
You got to chop away at it...
People like all of that work,
00:21:36.59\00:21:40.46
I could have just
seasoned the beets.
00:21:40.50\00:21:42.26
Well, just make dinner fun.
Make dinner fun and it's very
00:21:42.30\00:21:47.10
tasty. So what's going
to happen...and those herbs,
00:21:47.14\00:21:50.07
those herbs and stuff are
going to infuse, infuse into the
00:21:50.11\00:21:57.05
beets. Can you see that here?
It is open right there, there it
00:21:57.08\00:21:59.95
is, just take a quick look, you
see that, it's going to infuse
00:21:59.98\00:22:03.18
into the beets and then
all you do is take a fork,
00:22:03.22\00:22:07.72
or something like that, or
get something like a spoon...
00:22:07.76\00:22:10.76
Can you see there? so you
get a spoon, and then basically
00:22:10.79\00:22:15.40
you put this by their
plate and what do they do?
00:22:15.43\00:22:17.13
They just...and they just eat a
piece of that beet right there.
00:22:17.17\00:22:21.34
DO NOT EAT THE
CRUST! Cause that crust,
00:22:21.37\00:22:23.51
that crust is a
heavy hitter right there.
00:22:23.54\00:22:26.24
Somebody's blood pressure is
going to go through the roof.
00:22:26.27\00:22:27.98
But now the flavors have infused
into the beets and that doesn't
00:22:28.01\00:22:32.58
cost much. I know ya'all are
like, we wasted all that dough..
00:22:32.61\00:22:35.78
It's just Whole Wheat
Flour and salt and salt is like
00:22:36.12\00:22:39.25
they give salt away
and so now you have that,
00:22:39.29\00:22:41.59
and we are going to put
that next to our Centerpiece.
00:22:41.62\00:22:43.32
So now let's get back to
what we were making here before
00:22:43.36\00:22:45.86
with our Pompous Pumpkin, so we
are going to get this rolling.
00:22:45.89\00:22:53.47
The pumpkin here has
been boiling for quite a bit
00:22:53.50\00:22:56.81
so I am going to pour this
out, alright, just the water at
00:22:56.84\00:22:59.51
least. So we are
going to pour out the water,
00:22:59.54\00:23:02.34
if you have a strainer
or something like that,
00:23:02.38\00:23:04.21
that will work too. You
don't want to cook it too much
00:23:04.25\00:23:07.55
because you will end up
with like, ah, mashed pumpkin
00:23:07.58\00:23:12.22
or something. You don't
want to cook it too much.
00:23:12.25\00:23:14.42
You just want to cook it until
it is tender, so here we go.
00:23:14.46\00:23:18.23
So when we get that
going... I have this going,
00:23:18.26\00:23:20.16
what are we going to do?
00:23:20.20\00:23:21.53
We are going to come back
here, we have a shallots here,
00:23:21.56\00:23:24.67
and then we have our garlic,
so I'm going to crush that
00:23:24.70\00:23:30.87
garlic up just a
tad...I have my little item...
00:23:30.91\00:23:34.08
Work with what you have
in the kitchen. Crush that up
00:23:34.11\00:23:38.88
just a little bit. Because
you know, I don't like to be
00:23:38.91\00:23:43.45
touching all this garlic
and be smelling like garlic for
00:23:43.49\00:23:46.35
the rest of the day. So
I'm going to take some of that
00:23:46.39\00:23:48.56
and put that over
here... the shallots as well,
00:23:48.59\00:23:55.86
so you have the shallots
there, and we are going to put
00:23:55.90\00:23:57.40
a little bit of oil to get
that going. So we have the oil
00:23:57.43\00:24:00.74
and that's going to now
start getting rolling and then
00:24:00.77\00:24:05.74
basically what we are
going to do is we are going to
00:24:05.77\00:24:08.88
sauté' it. So I don't
know if you 'all can see
00:24:08.91\00:24:11.78
let's see if I'm...Can you
'all see what I am doing here?
00:24:11.81\00:24:15.48
So here we go. So
that's going to get rolling.
00:24:15.52\00:24:19.49
We're going to sauté'
that just a little bit,
00:24:19.52\00:24:22.62
till it gets to
where you can hear it,
00:24:22.66\00:24:25.03
and then at the same you
are going to clean up because
00:24:25.06\00:24:27.06
you have to give that
pumpkin it's "Grand Entrance"...
00:24:27.10\00:24:30.00
You forgot, it thinks
it's all that, so you know
00:24:30.03\00:24:33.87
there's nothing wrong with
giving the pumpkin a little
00:24:33.90\00:24:36.20
love up in here and
pumpkin also is good for the
00:24:36.24\00:24:38.87
digestive tract,
very good carbohydrates.
00:24:38.91\00:24:42.84
One person said is it
fruit or veggie, I said look,
00:24:42.88\00:24:45.58
if it has a seed, it's a fruit.
So, do you know that pumpkin
00:24:45.61\00:24:47.98
can possibly fall into
the fruit family there,
00:24:48.02\00:24:52.15
and don't throw away
those seeds, I threw them away
00:24:52.19\00:24:56.42
by mistake, but watch this.
You throw away the seeds and
00:24:56.46\00:24:59.36
then you still have to go to
the store and buy raw pumpkin
00:24:59.39\00:25:02.06
seeds when you have the
seeds itself straight from the
00:25:02.10\00:25:04.77
pumpkin. So here we go. So
let's warm it up nicely there.
00:25:04.80\00:25:09.20
Ah, Beautiful. And then we are
just going to take that pumpkin
00:25:09.24\00:25:15.88
and we're going to
put the pumpkin in.
00:25:15.91\00:25:17.25
So this takes a little
bit of time, it takes about
00:25:17.28\00:25:19.91
20- 25 minutes because
you have the pumpkin going...
00:25:19.95\00:25:23.69
Ahh, it smells good. Fantastic.
Yes, it's ok, it's ok.
00:25:23.72\00:25:30.19
Alright, I want to get all
of that in. Alright, here we go.
00:25:30.23\00:25:41.70
So when we get that going...
What you want to do as well
00:25:41.74\00:25:45.87
as you possibly even cover it
to get that, and then we got to
00:25:45.91\00:25:49.31
add some salt. Salt to
taste. It's going to be nice.
00:25:49.34\00:25:58.55
I'm going to get that
going. So now that sits there
00:25:59.72\00:26:01.72
for a little while, and then
while that is getting rolling,
00:26:01.76\00:26:05.69
you want to grab your
pumpkin and pull that out...
00:26:05.73\00:26:09.56
Make sure you gut it out
properly, make sure it's nice
00:26:09.60\00:26:12.70
and clear, ready to go,
and then, you can even plate
00:26:12.73\00:26:17.41
a little bit. So on a general
plate you just put one of those
00:26:17.44\00:26:20.88
on there. You are going to
have this as the centerpiece...
00:26:20.91\00:26:23.55
This is going to sauté'
a little bit, it's going to
00:26:23.58\00:26:26.98
take a little while, so
what I did was I went ahead and
00:26:27.02\00:26:28.75
prepared a nice little
batch for you in advance.
00:26:28.78\00:26:32.02
Basically you will take
the lentils...Everybody see the
00:26:32.05\00:26:35.42
lentils there, those are cooked
lentils, ready, remember they
00:26:35.46\00:26:38.49
were cooked in a veggie stock
and you will pull out of course
00:26:38.53\00:26:41.56
you know the Bay Leaf and
stuff, so you have the cooked
00:26:41.60\00:26:44.17
lentils, you take those cooked
lentils once this gets rolling
00:26:44.20\00:26:47.64
and it's nice and tender,
you take it then you mix that up
00:26:47.67\00:26:52.41
along with the pumpkin. So you
take the lentils and put that in
00:26:52.44\00:26:57.21
with the pumpkin. This is
what it will come out like.
00:26:57.25\00:26:59.95
Look at that. Delicious,
delicious, and you will take
00:26:59.98\00:27:04.75
this now and what will you
do? You will put that right back
00:27:04.79\00:27:08.79
into the pumpkin. You can
take this pumpkin and bake it
00:27:08.82\00:27:11.19
a little bit, so if you
scrape off a part or two,
00:27:11.23\00:27:14.43
it's already cooked and man
you have delicious, delicious
00:27:14.46\00:27:18.60
pumpkin. Watch this, you can
actually put this on the main
00:27:18.63\00:27:21.24
table, cover it. People
are like where's the food?
00:27:21.27\00:27:24.14
This is not even
right. What do you do?
00:27:24.17\00:27:26.14
You say there is
your "Centerpiece".
00:27:26.17\00:27:29.64
"The Pompous
Pumpkin" and you can take...
00:27:29.68\00:27:32.58
Let me...What am I doing?
I'm doing all of this stuff
00:27:32.61\00:27:35.38
and the poor "Baked Beet Root"
is sitting there by itself.
00:27:35.42\00:27:39.22
You can put that on the side
of a plate and did you know...
00:27:39.25\00:27:42.69
Oops, I made a mess. Did
you know you have what is known
00:27:42.72\00:27:45.16
as a complete meal right here?
00:27:45.19\00:27:47.96
The "Baked Salt Dough Beet
Root" and the "Pompous Pumpkin".
00:27:48.00\00:27:53.03
Enjoy! Have a Happy Holiday.
00:27:53.07\00:27:55.14