Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00151B
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00:01 Well, Welcome back.
00:02 We said we were going to be 00:04 doing a special soup today, special soup! 00:05 And it's the soup that does not have any animal, 00:08 oh no animal protein, once again. Okay, this is a good 00:10 soup. And we're gonna look at the recipe on this 00:13 particular program, okay. It's called a sausage and 00:17 vegetable soup. It calls for one tube of Gimme 00:19 Lean sausage, one cup of onions chopped, 00:22 four cups of water, two tablespoons of chicken-style 00:26 seasoning, 26 oz can of spaghetti sauce chunky, 00:31 two cups of Rotini pasta, two large carrots, 00:36 thinly sliced, one medium squash, sliced thin, 00:40 one teaspoon of onion powder, one teaspoon of 00:43 garlic powder, one fourth teaspoon of cayenne 00:46 pepper, one teaspoon of Italian seasoning 00:49 and one forth cup of Parmesan alternative. 00:53 Okay, now in that recipe honey you've mentioned 00:56 chicken-style seasoning. Now, let's talk about that, 00:59 is that, that's not real chicken, is it? Is that 01:01 animal protein. That's why so what is it? 01:07 Chicken style season is not chicken and there is a 01:10 beef-style season, it is no beef in there as well, 01:12 that's right. It's by MacKay's and it's a mock 01:14 chicken and a mock beef. So this is a mock, 01:17 mock, and it's beef flavored, beef flavored, 01:19 its actually beef flavored okay. now I've already 01:22 started onions for the time sake and its olive oil, 01:26 now we gonna put in this, is the reason when you saw 01:29 those parenthesis about that sausage is because 01:34 the sausage is actually a mock sausage which is made 01:36 from soy. Okay what I'm doing is I'm actually 01:40 mashing it up. So, now this is mock sausage Gimme 01:44 Lean. Gimme Lean in place of the Gimme Dean, 01:46 well yeah that's true, that is true and of course 01:50 this is that any of your major grocery stores. 01:52 Absolutely, absolutely you can find them in a grocery 01:54 store and what's gonna happen is actually we just 01:57 cook it until we get into little crumble pieces there. 02:00 Okay and you can get this actually I keep it frozen 02:03 if I wanna use it in the morning, probably for 02:05 breakfast, making the breakfast sausage. 02:07 I freeze it and freeze in that way I make little 02:09 circles out of it. This has a mixed nice texture, 02:12 absolutely, that you gonna make nice flavor of 02:14 mouth feel, it has a meaty type texture as well. 02:17 It actually reminds me, it reminds me of regular 02:19 sausages as you see it before. Okay. Yeah, 02:21 you know, what I'm doing now is I'm going to 02:24 those I have set also in this recipe, it call for 02:27 the water. We've got the water and also the chicken 02:30 style seasoning which Curtis said already, it's mock, 02:33 mock. We already got that hot going, going, going 02:37 there? look at, That's a chicken style seasoning 02:38 already in there? Chicken style is already in. Okay. 02:41 Now, what I'm really gonna do, I gonna actually go 02:42 ahead on and put in the first the spaghetti sauce 02:47 okay, okay. I'm gonna try put it in without it 02:49 going everywhere. Now, this is any type of 02:52 spaghetti sauce. This is, I like chunky, 02:54 chunky, chunky spaghetti sauce. Okay. got to have 02:56 the chunky and also Curtis it calls for the carrots 03:01 and the squash, cause it's a vegetable, a vegetable 03:04 soup. Okay, I think will be the carrots and squash. 03:06 And you want it to put that in, stir it around. 03:08 This is going into here? Yeah alright. Make sure you don't get 03:13 splattered. One Squash not wanting to come out. Okay. 03:17 There we go. Alright and then next thing we gonna 03:20 actually put in believe it or not those noodles 03:23 and that's the noodles. Now, what kind of noodles? 03:28 Rotini, Rotini or we call it spiral. Oh spiral, 03:31 alright, alright, you see how easy and quick that 03:35 is and basically it actually cooks until the noodles 03:39 actually swell up or get soft and tender. Okay. 03:42 meanwhile while we're doing that? Want to talk to 03:44 you about that we said Parmesan alternative 03:46 I'm sure, they wonder what that is, 03:48 we'll talk about that for a minute. 03:49 This is Parmesan alternative of course this is alternative 03:54 to the real cheese. This is no dairy and casing free and so 03:59 you can use this in place of Parmesan cheese alright, 04:03 so no animal protein in this product and again you 04:06 can get that at any of your most of your major 04:08 grocery stores and also health food stores as well. 04:11 It has some nice flavor to it and let's go ahead, 04:15 oh yeah. It smelled like stinky socks, okay 04:18 so this is Parmesan for sure. Alright, soy base, 04:22 soy base, now what I'm gonna do now is I gonna take 04:25 the sausage I'm gonna put the sausage in as 04:28 well. Okay and, this makes it taste good, okay. 04:31 Now all that mixture there is going into a pot, 04:34 oh this is going in a pot. This is a one meal dish. 04:36 Everything is in there at the same time like I said, 04:39 you'll know when it's done because the spaghetti 04:41 noodles will actually get softer okay. Now, how did 04:44 you get to come know about this recipe. Well I actually 04:46 saw this recipe believe it or not in a book 04:50 that actually talked about pork or beef and stuff in it. 04:54 Okay, okay and then it had some other things like it 04:56 had some, it did not have the vegetables in it, 04:59 it didn't have the Squash in that and I thought it 05:01 looked nice. So I thought of add some extra things 05:03 to it. And you took out the pork and added the Gimme 05:05 Lean. I took out the pork and added the 05:06 Gimme Lean okay that's a good move, 05:08 I appreciate that move, We gonna put that inn, 05:10 okay goes right into the pot. And this gonna be a 05:14 one pot meal. And these is some kind of good yeah. 05:16 Yes, some kind a good and you can serve this up 05:18 with a Italian bread, whole wheat rolls you will serve 05:22 it with a nice green tossed salad, alright, okay 05:25 excellent but all the goodies in there, make sure we 05:26 have all the goodies. And main thing we have been 05:28 talking about dealing with building better bones is 05:32 of course the animal protein and so of course this 05:35 doesn't have any animal protein at all. 05:38 No, no, and that's what we want. That's right. 05:40 Building better bones and last but least we got 05:42 the seasonings. Okay, now Seasonings will go in this, 05:44 of course once again onion powder, garlic powder, 05:47 cayenne, and a little bit cayenne pepper, 05:50 seasoning and that's a lot of kick. 05:51 Want to put that in for me? Yep, we're going to put that in. 05:56 Okay, and this is the Soy Parmesan, last but not least, 05:57 we're gonna put in the soy Parmesan, you can tell 06:00 this, Okay this is nice and hardy looking. 06:03 Nice and hardy. Nicely and meaty, hardy. Put that in 06:07 there, okay and this is a one fourth. Yeah, 06:13 one fourth I'm trying to look around the another 06:14 thing there. This is the new recipe Curtis 06:16 by the way, that we're doing now in the global 06:19 cookbook. So this is a new recipe, the new recipe, 06:21 part of the new recipe packet. Yes, yes, yes, yes, 06:23 yes, okay, alright. Then once we do that, 06:26 guess what now we just put our lid on 06:29 and when you come back oh you will see the finished 06:33 product so stay by. |
Revised 2014-12-17