Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00164B
|
00:02 Well, we wanna welcome you back. Okay.
00:03 And we're going to do a recipe this time that some of 00:06 you probably always do. I have done more special 00:08 the Sabbath day or afternoon. And some of 00:11 you probably never seen it before 00:12 and it is entitled Haystack. Haystack. 00:16 Let's look at the ingredients. Okay. 00:18 It calls for: 00:51 Okay. Now, that's a lot of stuff. 00:53 But this is one of the most wonderful recipes, I love. 00:57 Okay, it is easy to do. A lot of people have never heard 01:00 of the Haystack, and you, did you do a report 01:02 in college about how to build a Haystack, 01:04 is that correct? I have to tell you that. 01:07 When I was in my, doing my masters program. 01:09 I was in a English class and they had all these different 01:13 things going, and you had write a special paper. 01:14 And this was a paper of making a description of 01:16 something you put together 01:18 and so I said, I'm gonna write how to build a Haystack. 01:22 Okay. Because I know 01:24 when we thought about the word Haystack, 01:25 they were thinking about the farm and you know, 01:27 the raking and you know, getting in the pile all together, 01:28 but this was about food and I got an A on that 01:32 paper and my teacher kept it. 01:34 She kept it and didn't give it back to you. 01:35 She kept the paper but I still know how to make 01:37 as long as you got the A, that is the most important thing. 01:38 Okay, now on this recipe I am going to star off 01:40 Now, on this recipe I'm going to start off 01:41 with just putting my tomato sauce and the 01:44 Boca crumbles, so what I want them to see is the 01:47 actual Boca itself and this actually comes in, 01:50 it's the Boca company makes this. 01:52 This is ground burger, meatless alright. 01:56 Okay. And, looks just like this. 01:57 But it does and it's excellent because it's half a cup 02:01 0.5 grams of fat. Now ground beef has 10 I 02:06 mean five grams of fat, or 10 gram of fat. 02:08 And then also this is zero cholesterol half a cup. 02:12 Yes, yes. Half a cup ground beef 02:14 is 50 milligrams of cholesterol, so this is 02:17 very excellent for those who want to move into 02:18 the plant-based diet. So, we're gonna start out 02:20 by just putting in, oh, we just got us a hot 02:25 stove today, it's alright. You want it to be working, 02:29 you want to be working and yes it's working and, 02:31 and now you mentioned also about another thing 02:34 that you will probably mention later on the soy supreme, 02:37 tofutti soy cream. Yes, while I put the, 02:39 the burger in why don't you go ahead 02:42 and discuss that with them so they can see that also. 02:44 Yea, we have a shot our table here of that of the soy supreme, 02:47 tofutti sour cream. 02:48 And it's excellent for in place of regular sour cream 02:50 And it's excellent for in place of regular 02:51 sour cream and we emphasized this is dairy free 02:56 and you can get this at not only health food stores, 02:59 but now also in major grocery stores across 03:02 the nation as well. So, soy supreme 03:04 tofutti puts it out. Soy supreme. Yes. 03:07 And, also we have our. We also have a own sour cream 03:10 in our book. Yes, we sure do. 03:11 We do our sour cream, our whipped cream 03:13 and we do a different types of cheeses 03:16 all those are part of the global and also the 03:18 revised special. That's right; 03:19 you've made you supplement pack two. 03:21 Now, this does not take long because first of all 03:23 our burgers already ready to go. 03:24 Ready to go. Okay, and this is kind 03:26 a heat it up. And if you want to make 03:27 it a lot more spicy, you can add some, maybe 03:29 a little bit of chilly or something to it, 03:32 to make it hotter if you want to, alright. 03:34 What about some cayenne pepper? 03:36 No, I wouldn't put the cayenne in... 03:37 Okay, just, just question. 03:39 Now, now the next step is we are going to take our beans, 03:40 we're going to take our beans. And we talked about 03:42 the beans, we're going to be using but we have all 03:43 these wonderful things that is going to go on 03:44 this Haystack. This is gonna be our Haystack ingredients. 03:46 The object is how do you build a Haystack? 03:49 We say one vegetable at a time, 03:51 okay we got all the vegetables going. 03:52 So why don't you go ahead and start up the onions for me. 03:54 Do you want the onions diced, or what? Just cut half of it 03:57 because we're going to make a Haystack. 03:59 Okay, then. And I'm this gonna take 04:00 part of this tomato and, and do the part the 04:03 tomato too. Because I want you to see the Haystack at the end. 04:05 And I'm not quite sure that we won't get so excited 04:08 that we might want to have eaten it, before the show is over. 04:11 Oh! Baby, I'll tell you right now, I'm excited already so. 04:13 Okay, and we put the tomatoes, 04:15 on it and you could do anything, I have seen 04:17 Haystack's that actually had the brown rice on it as well. 04:20 And you can put any kind of beans on it, 04:22 that you want to put on it. And, that's enough 04:24 of that. How about getting us a green pepper? 04:25 And, want probably half of this. 04:27 Yes half of that. Okay. 04:29 And our plate going and we're going to move. 04:31 We are building a Haystack. We are building a Haystack, 04:33 we're building a Haystack. 04:35 We're gonna put that then that's enough of that 04:37 on there, just enough so they can actually just see it. 04:39 One more. One more. Okay, that's it. Okay, 04:41 and then chop that up. And, then we got our curly 04:43 leaf lettuce. Now, I talked about the lettuce. 04:45 I talked about fact that the lettuce was one of things 04:47 that give people a hard time and other one we 04:49 will called gas forming foods, but guess what? 04:51 Sometime it's the iceberg lettuce, if you just go to 04:54 something like the green leaf lettuce. 04:56 You will see that it's different it's a softer lettuce, 04:58 the romaine lettuce also as well. So, we're going 05:01 to actually slice that up as well. And it just depends 05:03 on what you want to do, let start of a little bit 05:04 chips on our plate. Okay, now 05:06 we are building our Haystack. 05:08 Building a Haystack. So, this will be our base. Yes. 05:10 Correct. Umm! Umm! And, so how about that 05:14 honey little bit more. No, put some more to be 05:15 build that Haystack. Go ahead just give me 05:17 that half of it. Now, this is Haystack 05:20 that we won't light. Umm! Umm! 05:21 No fire on this Haystack. Alright, have we got, 05:24 okay, there you go, you know, kind of pile it, 05:26 just give me little bit more baby. 05:27 Little bit more baby. And put it in there. 05:29 Okay, baby. Alright, that's okay, 05:31 that's it, alright. Now, now. Alright, okay. 05:33 The next step is, we're going to take... 05:35 Alright we got our beans it's ready to go, it's ready to go. 05:39 Next layer. Two things you can do. 05:41 One is we got our burger and tomato sauce 05:43 over here cooking. Okay. 05:45 Sometime I like to just the beans and just stir it, 05:48 right in to the mix. Oh! Okay. Okay, we're gonna put 05:51 a couple of those in. And gives us some substance 05:55 for a Haystack, alright. Okay. 05:57 We got that going and and what we're gonna do 05:59 Curtis is we're going to start up with a 06:01 Time to build a Haystack. very first one and it's very, 06:04 very easy and quick. And then we're gonna 06:06 just pour on the top. Alright. 06:10 Okay. Now, with that we're gonna go ahead 06:12 on and just start putting things on. 06:14 I'm gonna put some lettuce on. 06:15 Now, what do you want me to do. 06:17 And we put some peppers on. 06:19 Okay, I can put the olives. Then we're going to put 06:20 some onion. To make it. 06:24 And then you got the red. And you to go the 06:26 peppers on there, already. 06:27 Yeah, I'm going to put the green on. 06:29 Then I'm glint to put that on there. Okay. And then on top of 06:33 that, we're gonna put a little bit of the salsa. 06:36 Salsa. Look at this salsa. 06:40 Give it a little pizzazz. And then on top of that 06:42 we're gonna go ahead and put a little bit of. 06:44 Soy supreme, then right the on the top. 06:49 And you got a Haystack. Haystack, alright. 06:51 And at the end of the program, 06:54 you're going to see it. Okay. 06:56 So, we're gonna move to our next recipe, 06:58 which is actually of vegetable soup. 07:00 Oh! And let's look at the ingredients on that. Okay. 07:04 It calls for the cooked beans from the slow cooker. 07:21 Okay. Now, this one is just one of those quick recipes. 07:25 Alright. Is that we're going to just 07:26 take that same beans and we're gonna turned 07:27 it now into a vegetable bean soup. 07:30 Using a same beans. Same one. 07:31 Same one. So, we have our tomato sauce. Okay. 07:34 Or diced tomatoes, we have some potatoes. 07:37 Potatoes. We have our carrots. 07:39 The carrots. And then of course 07:40 The carrots. And then of course we have 07:41 our beans. Alright. So, we just going 07:43 to take our sauce first. We're going to put them 07:45 on it here. I just realized this too honey 07:47 that this is also a meal that is very inexpensive. 07:50 Very inexpensive. And the beans your dry 07:52 beans is what the, dry beans what 30, 40, 07:54 50 cents whatever. Yes, yep, yep, yep. So. 07:57 Okay, and then we're gonna go ahead 07:59 and put the potatoes in. 08:00 Alright. And we have a spoons there baby. 08:02 Okay, baby Alright, and we're gonna put 08:06 the potatoes in. Whoa, in, you want to put 08:09 the potatoes to go in. Nobody, nobody gets out. 08:11 The carrot didn't pick them on that. 08:13 Alright, and then we're gonna go ahead 08:14 and put those carrots in as well, ok put the carrots. 08:19 Okay. Alright, one, one more. There we go. 08:23 Help me out with the finger, help me out baby. Oh! 08:25 There we go, okay. Okay, now the beans 08:28 will already have some juice and from the actual 08:31 slow cooker itself. So, what we're gonna do is just 08:34 take our a pot, we are going to bring it over, and 08:37 we're gonna put our beans inside. 08:39 Oh! Okay, so you use these beans for a lot of dishes. 08:45 Yeah Yeah, Haystack, vegetarian bean soup. Yes. 08:48 And. Yes. Now, your cookbook has a lot of legume 08:50 or bean recipes in there. 08:52 Has a lot of those in there as far as. What you need. 08:56 I just gonna just take and wipe my pan little bit here. 08:58 Okay. Alright. Alright. And, we're gonna put 09:00 that back on stove. Now, I do you want 09:02 to say that when you're doing your vegetable soup, 09:04 what you want to do, is you want to add any acid. 09:07 You want to add lastly and the herbs lastly 09:10 and to the salt as well. The salt will actually 09:12 cause a problem for the beans to toughen up. 09:15 Although they are already cooked, 09:16 but they will cause a problem. 09:17 The acid will do the same things and so 09:19 will sugar so, when we're making the bean soup 09:21 same beans. We are just gonna make this up like... 09:23 Now, put in here, warm it up and at the end 09:26 of our program they're gonna see that 09:28 bean soup. And, so you want to stay by. |
Revised 2014-12-17