Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000212A
|
00:01 Have you ever just tried to fix foods that are nutritious
00:05 and good for the family and yet don't have enough time? 00:09 Well this program is designed for you, 00:12 it's a lot of different things that we are going to be doing 00:15 on this show and it is entitled Wrap It Up. 00:19 See you in a moment. 00:46 Hi I'm Paula Akins and this is my husband Curtis Akins 00:50 and we are the hosts of Abundant Living. 00:52 Yes we are! And speaking of that, 00:54 you know, talking about abundance, sometimes we've got 00:57 so much stuff going on in our lives that we just don't 01:00 have enough time to fix good nutritious foods. 01:02 To busy. It's just really really busy. Running around. 01:05 And yet we have to have that good nutrition in order to be 01:07 able to keep us to ward off major killer diseases ok, 01:11 and that breakfast one is one of the most important ones. 01:13 So today on this show we are doing this thing called 01:16 wrap and go. So just in case you don't have enough time 01:18 to do a lot of cooking in the kitchen, 01:20 or you feel you got a lot going on, this wrap and go 01:22 is really one that is designed specifically for you. 01:26 Alright! Just wrap it! Wrap it and go. 01:29 Just wrap it and go. And you do this I guess on your job. 01:31 You can take it on the job... Something you are going to 01:33 put in Tortilla shells, something like that. 01:35 We are going to put it in different shells, 01:37 we are going to show you different ways which you can 01:38 actually wrap it and go. You can put it in a lunch pail, 01:40 you can put it in a container and take it to work with you, 01:42 and this is actually to keep you eating good foods. 01:45 Ok! Rather than jumping... I know that sometimes you get 01:48 so busy that you wind up grabbing a hold of something. 01:50 There's nothing worse than being hungry when you are 01:54 running around. Now not hungry but... 01:57 Hungry! Hungry! 01:59 That's a different than hungry. That's when you are hungrier 02:01 than hungry. Yes! Yes! Yes! You know a lot of times 02:04 people ask us questions even from Abundant Living. 02:05 They will say things like, what do you do when you are 02:07 out there on the street, you guys you are traveling 02:09 all the time so how do you work that out? 02:11 We actually carry our coolers with us in our van 02:14 and we actually make sure that we have the stuff we need, 02:17 otherwise we're going to cheat. 02:19 We get hungry and that is going to be trouble. 02:21 So I have found... Matter of fact people talk 02:25 all the time about you and me traveling. 02:28 You know sometimes we go in the South Central Conference, 02:30 we have to go five or six hours away from the house and so 02:33 I always tell Curtis, they tease me and call Curtis is 02:37 driving Miss Daisy, that's what they always say 02:39 because Curtis drives all the time, and I say honey 02:41 I'll drive. But you sit on the front seat. In the front seat. 02:43 Yeah, and I'll say I will drive and he says no, 02:45 I don't want to sit in the passengers side you know... 02:46 And that's a good idea because if he sits on the 02:50 passengers side and goes to sleep on me, there is no telling 02:52 where we are going to show up. 02:53 We'll probably be in Mexico. We might be. 02:57 From New York City the opposite direction. 03:00 But I fill the cooler up because I know Curtis 03:03 is going to get hungry as we are traveling and therefore 03:06 we can actually start getting the sandwiches out, 03:08 or whatever we got going on. So we don't actually go out 03:10 to restaurants an stuff, we try to make sure we have 03:14 things we want. Now Curtis this is a real good 03:17 recipe, this first one, it's a breakfast recipe... 03:20 that we are actually going to make. Oh a breakfast wrap. 03:21 So let's look at the actual ingredients: 03:50 And then we are going to put that... 03:58 And then we are going to garnish with some actual scallions 04:03 or chives, either one of those. Oh, ok. 04:05 Now those red and green peppers. Now the red and green color... 04:09 Color, color is the name of the game, we eat with our eyes, 04:14 so I am going to have you go ahead and start with that, 04:16 you are going to start chopping up the green peppers 04:19 and the red peppers ok, because they are the first 04:23 things that are going to go into this recipe itself. 04:26 And nice size pieces to, yeah, like that. 04:31 That size, that's great. Color is name of the game 04:34 and you know most of the time when people fix something like 04:37 the breakfast kind of item, they of course will use eggs 04:42 and we are not going to put eggs in this recipe 04:44 we are going to actually use tofu and this is a 16 oz 04:47 water packed tofu, this is a firm one that we are using. 04:51 While Curtis is doing that, I am going to start mashing 04:55 it up, because we have to get the simulation of actual eggs. 04:59 So this is a cholesterol free... Cholesterol free. recipe. 05:04 Want me to cut this up to honey? Yeah, why don't you cut that up 05:05 for me too. Want to move that down a little bit for me 05:07 that cutting board? Oh, ok! 05:09 Put it down there... and this is where all that color 05:11 comes in to play. You are just going to mash it 05:13 up with your fork and somebody asked me one time, 05:16 can you do the Silken Tofu? That's the one that is a lot 05:18 softer. You can but I kind of like more of a texture 05:22 in this so either way, either a soft tofu which is called 05:26 Silken Tofu or you can use the firm. 05:31 Now the Silken Tofu, is that the Mori Nu tofu that comes 05:34 in the box? It comes in a box. Now they do have a soft one 05:37 also a Silken one that's in a water pack as well. Ok! 05:39 But I like to use this one here, well I like to use 05:43 the one I am using which is the firm. 05:44 Now Curtis... Do these need to be cut up 05:46 a little bit more finer? That's fine, I like the nice 05:48 chunks just like that, I want chunks, let's go ahead 05:49 and do those onions also, and I am going to go ahead 05:51 on and get my fire started. 05:53 This is one of those ones that is quick and easy 05:56 and you say well how come it is quick and easy, 05:58 you got so much stuff that you got to do to it? 05:59 Well let me say this... Well after the chopping up 06:02 it will be quick and easy. No what I do is the night before 06:05 I am getting to make this dish up, the night before, 06:09 that's when I cut all my stuff up, I cut up all my bell peppers 06:11 and my onions and cut it up everything and put it into a 06:13 container and put it in the refrigerator so that 06:15 in the morning when I get up all I have to do is sauté it. 06:18 You see what I am saying, you don't want to do that 06:19 early in the morning. I'm going to go ahead and 06:21 add my oil to my pan because these are the ones that are 06:25 going to start up first alright? And you are going to use the 06:28 spatula, here let me just get the heat up a little bit there. 06:32 Are you going to heat the onions and peppers up first? 06:34 It's going to go in there together, all of it is going to 06:36 go in there together ok? So let's go ahead on, 06:38 you can go ahead and put that in for me, 06:40 this is the red, the green and the white. 06:43 Did I get everything in here? Right on in there, 06:45 you can do it. I have my hand like this just in case 06:49 something... Whoa! That was close. Yes it was. 06:53 Yes it was. So far so good. So far. Alright! Alright! 06:57 Now look at that, that is so... I'm cutting up the mushrooms? 07:01 Um, no no, the mushrooms are all ready to go. 07:03 And so for this recipe we are going to let it sauté for 07:05 just few minutes. We've already cut up and mashed 07:08 up our tofu, you can even mash this up the night before 07:10 as well, okay. And then in it we have the chicken style 07:12 seasoning and we got those mushrooms. 07:14 So this is getting ready to start up and you are going to 07:18 bring that one forward. Now Curtis a lot of times 07:22 when people think about... we are talking about this 07:25 Tortilla, we are using a whole wheat shell, 07:26 and they think about the fact that we are trying to make it 07:29 more nutritious and so with that in mind 07:31 we are going to do whole wheat. And there are a couple of things 07:34 out there on the market, they got the 100% whole wheat shells, 07:37 they've got the wraps which comes in tomato basil, 07:39 they got the spinach ones, they got so many... 07:42 Oh, all kinds of flavors. Yes! And they are like wrap and go. 07:44 Just fix yourself on up and go on out the door. So it doesn't 07:46 have to be whole wheat, it can be different flavors. 07:48 Well you can do this one in different ones, but when I 07:49 do this particular one for the breakfast one, 07:51 I use the whole wheat one. Ok! Now we are going to be using 07:53 another one after this is over so they will get a chance 07:55 to see that as well. So we are going to go on 07:57 and this is starting up. We are going to go ahead 07:59 and put the mushrooms in... Ok, mushrooms in here, oh, ok. 08:04 You know, once again all these different flavors 08:12 coming together, put the lid on for a few minutes there. 08:16 Oh, now that was easy honey. Simple. Yeah that was real 08:20 simple, it is very easy and quick. 08:21 So what we are going to do is we are going to take... 08:23 You going to let that simmer for a little while... 08:24 We are going to let it simmer for just a few minutes, 08:25 I just really want to get it hot because we are going to 08:27 now get ready to add that tofu in there, how about that. 08:29 Oh, ok, so we are going to take the lid off there again. 08:30 We're going to take that off and see look at that color 08:34 it actually brought it out more and now I'm going to 08:37 move this to the side is what I usually do, 08:39 to the sides and... Shall I put the ingredients in here? 08:42 No, no, no, no that is going to go in last. 08:44 Now go ahead, let me just turn this down a little bit 08:45 Curtis because it is moving up a lot faster than what 08:47 I want it to, I'm going to turn it down. 08:49 Ok, now you can go on ahead and put that tofu right on 08:52 in there, right there in the middle. Ok! Spatula, 08:55 take your fork out. Yeah. In the middle there. 09:00 Tofu going in! And you look at that and you say 09:09 ok that's going to be somebody's eggs, I'm not sure about that. 09:13 So this is where we actually change it out. 09:15 We're going to add... Go ahead and put the chicken 09:17 style seasoning right there, sprinkle it on top for me. 09:19 Now again, this is not chicken. Explain that to them. 09:22 It's a flavor agent that, well why don't you explain that 09:28 honey. No, no, it doesn't have any chicken flavor. 09:32 The beef style doesn't have any beef. No, I need all of that 09:35 that's... He's putting the Turmeric in right now, 09:36 and this Turmeric is going to help us get that golden color 09:39 that has that match of looking like eggs, and then of course 09:43 because it is kind of a breakfast burrito 09:46 we are going to actually put a little Cumin in there as well. 09:48 Alright, now we are going to start stirring it all up. 09:52 Because we eat with our eyes, we eat with our eyes, 09:56 and you can make, like I said two things can happen. 09:58 Number one is you can make this up, like I said, 10:01 cut up all your vege's and everything, or you could 10:03 go ahead and make up the entire thing up, 10:06 and then that way the next morning all you have to do 10:08 is heat it. It just looks very colorful. Yes! 10:11 Isn't that pretty? Um hum! Sure is. 10:13 Now what I usually do with this is Curtis after I 10:16 made it up, if you will look over, go ahead get us 10:18 one shell out. Oh, ok! Go ahead and get us one shell out. 10:21 Alright, we are using a whole wheat tortilla shell... 10:26 The fire is still on, we are looking good. 10:28 Yeah! Okay! It's ok. We're going to put it on that 10:30 plate, we are just going to do one and at the end of the 10:33 program they will see the whole thing. 10:34 So you know, think about that, when you get up in the morning 10:37 you've already got that made up, and so with that in mind. 10:40 All you are going to do is take your shell, 10:42 and you know you can heat the shell up, 10:45 you can heat it up a little bit if you want to and 10:47 we are just going to take this and put it right in the middle. 10:49 Oh, ok! And you want to make sure that you get all the 10:53 goodies you know. And now, doesn't that look good? 10:58 Doesn't that look good. Now it looks like eggs. 10:59 Know what I am sauting, ok it looks like eggs. 11:01 and you are just going to wrap it up and then you are going to 11:04 just turn it over face down. Face down! 11:06 Can I do one of those bad boys? 11:08 Well I want to do... Ok. You can go ahead and do one. 11:11 Cause at the end we are going to go ahead on... 11:14 You don't want me to? No, that's ok go ahead 11:17 you can do it. I don't want to mess up your system here. 11:19 Alright, you want to kind of back up a little bit baby, 11:26 I need a little bit of elbow room. 11:28 Ok, there you go. You see what I am doing honey. 11:32 Make sure you get some red in there also, red pepper. 11:35 Yes dear, there you go. How about that? 11:38 That's fine. Ok, now, and then I fold it this way, 11:44 are you taking notes? 11:46 I don't think I need to take notes. Oh, ok. 11:49 And then face down. Ok. Seam side down, how about that. 11:54 So you can actually see that even your husband can do it. 11:57 Children can even make it up, anybody can do it so. 12:02 Even your husband. You are going to go ahead on and 12:05 I'm just saying that the women does not have to be 12:07 the one in the kitchen making these all up, but anyway 12:09 what we are going to do is actually take a break 12:12 and we are going to actually come back because we are not 12:14 finished, this is just the very first one, so I want 12:17 you to just stay by. |
Revised 2014-12-17