Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00137B
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00:01 Well, we wanna welcome you back.
00:02 Okay, welcome back to our kitchen. 00:04 We're gonna making enchilada casserole and so 00:07 we want to go to the ingredients on this. 00:09 Okay, let's do that. It calls for: 00:41 Enchilada casserole. Now I've already started 00:44 sautéing the onions for times sake also we want 00:48 to get those onions nice and done 00:49 and what you have as a couple of thing 00:51 we're gonna set to put things together. 00:52 Okay, this is over here. Now I want to show them 00:53 the Boca burger that's what I'm using as my crumbles, 00:55 okay. And Boca ground and this is probably 00:58 one of the best, not imitation but mock 01:03 ground beef that they can get on the market, 01:05 yes, turn the box there. 01:07 You can get this at some of your major food store 01:09 chains as well. I think it looks like this too. 01:12 Alright, and I'm gonna go ahead and put in my hand 01:15 though but we gonna put this in place now. 01:18 Yeah, they can see it in a few minutes. 01:19 Why don't you go ahead and pour it into a bowl 01:20 and let them see what it looks like. 01:22 After all we are the ones... yeah that's right, 01:24 we are gonna be eating this right, 01:26 you can see the crumbles how the crumbles 01:27 actually look. It has the same kind of texture 01:29 looks like ground beef. Like it's been done 01:30 really and truly, okay, and we're gonna pour 01:33 into the bowl. I think you like this particular one 01:35 better than other type of mock ground beef. 01:37 I mean the texture, the mouth feel is better 01:40 than some of the others out there. 01:42 This is my favorite because it has the texture 01:43 in a mouth like, regular meat, and it comes 01:45 in pouches, three pouches in a pack. 01:47 One pouch takes a one cup of actual mock 01:50 or protein base type foods so one cup okay, 01:53 alright, now we're gonna ahead and start 01:56 we call doing a little dumping here. 01:57 Curtis go ahead and put the beans 01:59 and if you will and okay, and these are your 02:02 pinto beans, 4 cups of pinto beans. 02:04 Now, you don't drain these. I drained both 02:06 of that of early. Most of it, okay. 02:07 And of course it calls for the onions, this is the 02:11 onion going on and also. That's onion are really 02:13 smell out the whole place. 02:14 Yeah, and maybe even brought a new 02:16 camera person for the onions. 02:18 Okay. Okay, now I have quite a few seasoning. 02:20 So, let me we get all the goodies, all the goodies. 02:23 Now the seasonings in this is actually calling 02:25 for 1 tbsp we say garlic powder, onion powder, 02:29 cumin and sage all of that and cayenne. 02:33 Everything is in my bowl, alright. Okay. 02:35 So we're gonna just dump it on in it. 02:36 To be well seasoned casserole, okay, 02:39 taste good. Okay, and I'm gonna stir 02:40 this up and if you would while I am doing 02:42 that go ahead and take that yellow that bowl that, 02:45 and cover the bottom and just mix, 02:47 cover the bottom of that if you will please, 02:49 just the bottom, okay, alright. Alright, 02:51 we're gonna cover that bottom because 02:53 we want to put those shells on top of that. 02:54 Now you going to save some of this for later on 02:56 Yea, you won't do all of it, use one just do it 02:58 enough just to do the bottom and normally 02:59 after about I say about two cups we'll just 03:02 bring that around like this, okay. 03:03 So, it bottoms covered, aright and why I want 03:06 to use this recipe by the way this is a 03:07 revised recipe from my book. 03:10 Vegetarian Cooking Made Easy alright, 03:12 we've revised it, instead of making the Tortilla shells 03:14 all one in each other, we just gonna take it 03:17 and lay our soft Tortilla shell right inside 03:20 the casserole dish, alright this is enough 03:23 and one of thing I like is that even if you wanna 03:26 get your sides in there and lets move this over 03:28 you want to get your sides in. You just go ahead 03:30 and cut this down center and we can actually 03:35 put that over on your sides okay, okay 03:38 that we get all the... have enough shell to go 03:41 everywhere. And now... You can get 03:42 this shells anywhere, any grocery store, 03:44 you don't have to go to an health food store, 03:45 no, no, no you can have that. When you're talking 03:47 about plant based foods and we want to make 03:48 sure that we're getting plant based foods in. 03:50 alright, now what I'm gonna do now, 03:51 I'm gonna actually pour in, I'll just turn up, 03:54 you can pour the beans in there for me, 03:56 beans and this is a meat & beans combination 03:58 and cover the whole bottom. I'm gonna cover 03:59 the whole body, okay, okay so, it's a good way to get all 04:03 those grains and cereals in. 04:05 I can tell this will be nice and seasoned. Okay, 04:07 all the goodies out Curtis, all the 04:09 goodies out, yes dear. Alright, okay, 04:12 there you go, okay and we're gonna then just 04:15 take and move it all the way around and 04:17 this dish itself, cover all parts. 04:21 This is gonna bake in the oven, okay and the 04:24 temperature is gonna be 375 degrees 04:27 and it's gonna bake for approximately about 04:30 45 minutes, okay, okay I would like to cover it 04:33 the first time around and then from after that 04:35 you can just leave it uncovered for just about 04:38 5 minutes still in the oven as well, 04:40 just like to get us. No, no, we're gonna, 04:41 we're gonna put our top on and the top 04:43 is the top. The nutritional yeast flakes, 04:45 the nutritional yeast flakes as we're gonna 04:47 using right, okay so we will put the next 04:49 topping on, okay. And you want me cut this, 04:52 yes you can cut in the half, okay you wanna 04:54 make sure that you cover it. Okay. 04:57 And that's gonna be the best part of this 04:59 make it covering. And now we're gonna put 05:02 this one on the side here, and that one there. 05:05 Oh! Okay. Okay, and at this point what 05:09 we are gonna do is we are gonna go ahead and pour 05:10 the sauce lightly over the top of that, and rest 05:12 of the sauce just pour over top. Oh! Okay. 05:14 Alright. We're gonna pour it over top and make 05:18 sure we cover it completely the tortillas 05:21 shell in the bottom of course is soft, it is gonna 05:23 get nice and seasoned because of the beans 05:26 and all the spices we put in already and then 05:28 of course this is on the top is gonna soften 05:32 the shell, can I use all of this all that goes 05:34 on top. Okay. Okay, let me get my spatula out 05:38 and we're gonna move this around 05:39 and how we're looking for our time. 05:41 And we're coming down the time, honey. Alright, 05:43 so what we're gonna do then we're gonna go off 05:46 and you gonna see the finished product when 05:48 we come back so you want to just stay by. |
Revised 2014-12-17