Today Cooking

It's a Wrap

Three Angels Broadcasting Network

Program transcript

Participants: The Micheff Sisters

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Series Code: TDYC

Program Code: TDYC015016A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:08 Hello and welcome
01:09 to our 3ABN today cooking program.
01:11 We are the Micheff Sisters.
01:15 I'm Linda. I'm Brenda.
01:16 And I'm Cinda.
01:18 And we are so excited that you are with us today.
01:20 Yes, we are.
01:21 Because...
01:23 uh, wait a minute, folks, it's a wrap.
01:26 That's right, that's today's program.
01:27 That's the program.
01:28 It's a wrap.
01:31 That's what we say when we are all finished with the program,
01:34 so the crew please stay.
01:36 Yeah, don't go anywhere everybody.
01:37 Please stay crew, don't go anywhere camera people.
01:39 Because that's not the kind of wraps
01:41 we are talking about,
01:42 we are talking about well, sis, just show them
01:44 what kind of wrap? I think let's show them.
01:45 Let's show you the wrap we are talking about
01:46 which we are going to fix on the program today.
01:49 We are starting with my Latin Lettuce Wraps.
01:54 Oh, those look so good.
01:56 And I love the color for they are so nice and colorful.
01:59 And I like that...
02:00 was that a sweet potato in there?
02:02 It is. Oh, that's good.
02:03 And then we got my Moroccan Eggplant Wrap.
02:08 And I love the flavors going on there
02:10 with those chickpeas and more Moroccan taste.
02:12 We can't wait to taste that. Spicy Sloppy Joe Wraps.
02:15 Oh, I love Sloppy Joe.
02:17 Oh, and Samosa Wraps.
02:19 I love samosas in that.
02:21 You can't go wrong with samosas.
02:23 You know, there's potatoes in those.
02:25 And the Thai Veggie Wrap.
02:28 Oh, and it's got a really little bit of spicy
02:29 peanut sauce in there.
02:31 I think you will enjoy.
02:33 And we are gonna end it with a Hot Mex Potato Wrap.
02:35 Oh, now, what a awesome way to end it. Exactly.
02:39 Hot and spicy and potatoes.
02:44 Thanks, that's so awesome.
02:46 I can't wait to taste that.
02:47 Well, if you've watched our programs
02:50 for any length of time at all, you know,
02:52 we really love potatoes.
02:54 I love sweet potatoes and I like regular potatoes.
02:56 And we love hot and spicy.
02:57 Yes, we do, I have to say.
02:59 And that's not for everybody so any of our recipes
03:02 that have the hot and spicy don't worry about it,
03:04 you don't have to put that in there, okay.
03:06 That's why we love Sister Linda so much.
03:08 She is spicy.
03:09 I don't know...
03:11 actually I just came back from...
03:14 when I came back from Alaska and I had somebody up there,
03:18 every time I turn a corner and they would say,
03:20 "Is your spicy sister here? Is your spicy sister here?"
03:24 They are talking about her.
03:26 Sorry to disappointed you, you just got me.
03:31 Sometimes I surprise them and get spicy.
03:35 See that's what I'm saying, you know,
03:37 I said that for a reason.
03:40 She sometimes, you know,
03:42 she doesn't always show you her spicy side
03:44 but it comes out every once in a while.
03:47 I mean, this is born jalapeno right here.
03:55 Well, let say your first recipe is...
03:57 My Latin Lettuce Wraps.
03:59 Let me read the recipe for you.
04:51 I saw those potatoes in there and I love sweet potatoes.
04:54 Oh, I do too. So I'm gonna get started.
04:56 There are several steps to this recipe,
04:58 but it's very easy and you can make this ahead of...
05:01 like a couple days ahead of time
05:03 and that way it's ready
05:04 to eat for a quick lunch or dinner if you want.
05:07 So in pure Micheff Sisters style,
05:10 we've already had our onions cooking
05:13 and they are cooked to clear.
05:14 And they are done and ready.
05:17 So they are ready.
05:18 So, sis, if you want to add the red pepper.
05:21 If you are joining us for the first time
05:23 that means that my sisters
05:25 and I really don't care for raw onions.
05:27 So that's what that message was there that those onions
05:31 are done and cooked and clear.
05:34 Add you cumin and then let that sauté and stir.
05:38 Oh, can you add some fresh garlic too? Okay.
05:41 And let that stir and simmer just a little bit.
05:47 Actually let that sauté not stir
05:50 because I've never seen a vegetable stir by itself.
05:52 But you never know. She is...
05:54 you know, she might be a little spicy today and just,
05:56 you know.
05:58 Seems like the flavors are more fragrant
06:00 when they are done in the, you know--
06:02 When you hear them in the pan, yeah. Pan.
06:04 You know, add some fresh garlic for me.
06:06 Okay, let me see if I can do this.
06:08 And our handy-dandy awesome garlic press that Sister...
06:12 I can put this whole thing in here?
06:13 Brenda found in-- Yeah, the whole thing.
06:15 Just like that?
06:17 Well, you know, let's take the skin off now.
06:20 But normally don't have to take the skin off.
06:22 You don't have to take the skin off unless you are...
06:24 Drop it on the floor.
06:26 Drop it on the floor and then we don't those germs
06:27 so we are gonna take that skin off.
06:29 That's enough though, you have that covered.
06:32 All right, I'm gonna cut it in half for you, sis.
06:34 There you go. Oh, thank you.
06:35 There you go, all right. Okay.
06:37 It really was a big clove of garlic so...
06:39 Oh, yeah, she is helping for me.
06:42 All right, now it's this way.
06:44 Yep, and squeeze.
06:46 Good job. Then you can...
06:48 yeah, look out it just comes right out there like here.
06:51 Here, I'll help her.
06:53 It's not really that hard but...
06:55 Okay, there you go and just scrape that off.
06:57 Okay, while she is doing that,
06:59 I'm gonna show you how to cut our sweet potato.
07:01 So I cut the ends off.
07:05 Now this is--
07:07 You are keeping the peeling?
07:08 I'm keeping the peeling.
07:10 I love the peeling of a sweet potato
07:12 and so I'm keeping the peeling.
07:14 And so I'm gonna cut it in small cubes.
07:17 I think, you know, we were so poor grown up
07:20 that we didn't waste anything and we ate our potato skins
07:23 and that included sweet potato skins as well
07:25 and actually it's one of my favorite
07:26 parts of the potato.
07:28 Mine too. I love it.
07:30 I'll be sitting with somebody and I see them not eating
07:32 their skin, I go, "You are gonna waste that skin.
07:36 Can I have that?" Okay.
07:40 So you just gonna cut it in small cubes like that.
07:46 Okay. Okay.
07:48 And then, I'm gonna put it in a bowl
07:52 and I'll keep cutting, sis, and I want...
07:54 what we are gonna do is I'm just gonna cut,
07:57 I just want to show you what I do with this.
08:01 Yeah, I'm gonna spray a pan over there?
08:02 We need this.
08:04 Yes, can you get a cookie sheet and--
08:06 Well, Linda's got it covered. Oh, wow.
08:07 Multitasker. Yes.
08:09 She can... Give her the spray.
08:13 Okay, so-- Well, maybe that one is for--
08:14 See how fast that goes.
08:16 And, you know, there are so many nutrients in the skin
08:19 of the potato that I love to leave it on.
08:26 And I think it adds flavor too and texture so I like it.
08:30 It does. Okay.
08:32 And so we're putting anything else in here?
08:34 Okay, so now, sis, what I want
08:36 you to do is I'm gonna finish this one,
08:38 but I want you to add...
08:40 here, let me set this down for a second.
08:42 I want you to add us a little bit of oil
08:45 and then all your spices.
08:47 Okay. Okay.
08:49 So and then-- Anything I add here?
08:51 You can add your black beans now.
08:52 Okay.
08:54 And then just do a little small sprinkling of salt.
08:57 Okay.
08:58 It's salt to taste.
09:05 There you go.
09:06 I love the smell of cumin.
09:08 Oh, I know it.
09:09 Okay, so add your spices and what you are gonna do is
09:13 toss that.
09:15 Okay, and then put it on the pan to--
09:17 Yes, and let's... yes.
09:18 And then you are gonna...
09:20 so what you will do is
09:21 she is gonna toss that,
09:23 spread it out on our pan
09:25 and then you are gonna put this in a 400 degree,
09:30 425 degree oven for about 20 minutes
09:34 and just kind of stir it or flip it halfway in between
09:37 and till it looks like this.
09:40 Okay. Okay.
09:42 It shrinks.
09:43 Yeah, that's why...
09:44 yeah, you do and you want it little like this, okay.
09:47 So you're gonna, so it will be, this is already been
09:50 roasted and done.
09:52 So we'll set that aside.
09:54 Now you are gonna take some corn tortillas and I...
09:58 about eight usually does it, I'm not gonna count them
10:00 because it doesn't really matter.
10:03 Okay.
10:04 And you are gonna cut these in little strips
10:07 and they are gonna go like that.
10:10 So I'm cutting them in those little strips
10:12 and then I'm gonna cut them in tiny strips.
10:17 See like this and...
10:23 And then you are gonna take these
10:25 and put them on a cookie sheet
10:29 which I already have an extremely healthy...
10:32 helpful sister who is already...
10:35 She is helping too.
10:36 Yeah, she's helping...
10:38 I'm sure that's bad. Just so I'd add that.
10:44 You think I don't know about?
10:48 Okay, so see little strips and then
10:51 I'm just gonna sprinkle them
10:52 on the cookie sheet like this and...
10:56 Where is our spray, sis? Right here.
11:01 Spray them real good and then, then you are gonna take
11:06 just a sprinkling of salt and sprinkle them
11:08 with a little bit of salt.
11:10 Now you are gonna put this and this can be done
11:12 at day or two ahead of time too.
11:15 Even three or four days ahead of time.
11:17 And then you are gonna put this in a 325 degree oven
11:21 and you are going to bake them until they are little crispy
11:24 and brown, and here's what they look like all done.
11:30 Look, they are just really crispy and toasty
11:33 and that's gonna be,
11:34 you'll see that's gonna be our garnish.
11:37 Okay.
11:39 So, sis, we are gonna add our sweet potatoes
11:41 that have already been roasted and,
11:45 Sis Brenda, if you can...
11:47 I need some avocado diced up. Okay.
11:50 So if you can dice me some avocado
11:52 and I don't know if you want this knife or that knife.
11:54 Sometimes it's...
11:56 Actually, I kind of do this when I do dice.
11:58 I go through like that and like that and like that.
12:01 And you want them that big? Yep.
12:06 Perfect. Okay.
12:13 Good job. Okay.
12:15 So we will assemble one for you.
12:18 Can I turn this off now?
12:20 Yes, ma'am, thank you.
12:21 So now you are gonna take...
12:23 Usually that comes out of there like this?
12:24 Perfect. Thank you.
12:26 So now you are gonna take...
12:27 I chose the leaf lettuce because I think it wraps easy.
12:34 All you do is you put some in here like this,
12:38 as much as you think it can handle.
12:42 Put on some avocado, put on some diced tomato.
12:50 Now I would add some jalapenos to this
12:53 and I know that you would
12:54 and I know that you would do.
12:56 That's right.
12:57 But I didn't put them out here.
12:59 I'll tell you what, that looks as pretty as your sample.
13:03 And that's your lettuce wrap
13:04 and then you just roll it up and...
13:09 Oops.
13:10 You don't do that. And then take a bite.
13:12 Okay, there you go.
13:13 I can show you, now before you pick it up,
13:17 you should have or I should have tucked this in
13:21 like this and then you pick it up
13:23 and then just eat it, that's it.
13:24 And look we have one right there decorated so beautifully
13:27 but I think its every bit is pretty as what you just did.
13:29 Oh, thank you.
13:30 Isn't that gorgeous?
13:33 Well, you know something else that's going to be delicious,
14:11 I love this recipe not only because it taste good
14:14 but because it's so easy to make.
14:17 And you can actually make it up several days ahead of time
14:20 and you can have it for lunches,
14:22 you can have it for suppers,
14:23 picnics or you can even have it for indoors,
14:26 you know, to serve with crackers.
14:27 It's really... So you can eat
14:29 at room temperature? Yes.
14:30 Room temperature, you can eat it hot,
14:32 you can eat it cold.
14:33 I like it all those ways.
14:36 So what we are gonna start with is,
14:37 Linda, if you would spray this pan,
14:39 we are going to roast our vegetables
14:41 and this is how easy it is.
14:43 While our vegetables are roasting in the oven,
14:46 we will marinate our garbanzo beans and set those aside.
14:49 So what we are doing is just marinating
14:51 with straight lemon juice.
14:52 So, sis, you can marinate the beans right there.
14:55 All right. All right.
14:56 And while we are doing that, I'm going to just show you
14:59 how I'm just gonna cube up the eggplant, all right.
15:02 Cut off both of the ends and I'll give those to Linda
15:04 because she is closest.
15:05 And we do have...
15:06 Mom, just in case you are watching,
15:08 I just wanted you to know
15:09 we do have a trash can down here. Yeah.
15:11 And so we are not throwing anything on the floor.
15:13 All right, sisters, so mom taught us to be clean and neat
15:16 in the kitchen so I just wanted you know.
15:19 You know, somebody thought we were dumping stuff down there.
15:21 We want to know if my mom knew about it.
15:24 So I just thought I mentioned it on this program
15:26 so you would know.
15:28 Yeah, that's true.
15:29 Mom taught us that you clean up as you cook.
15:32 That's right.
15:34 Okay, while you are doing that
15:35 Cinda has got a zucchini over here
15:37 and you are gonna cut the ends off of those zucchinis
15:39 and quarter them for me.
15:40 And after we get our eggplant in here,
15:42 you can sprinkle those on top.
15:43 Mom taught us to be clean, dad taught us to have fun.
15:47 Stand back. Well, I'm so good.
15:51 Score! Well...
15:54 Yeah, she did good with one of them.
15:58 You need to tell everything you know.
16:00 No. I was right, I got one score.
16:04 She did. She got one.
16:05 Okay, so now, I'm just gonna do like this and,
16:09 Linda, as soon as I get some quantity here,
16:11 I'm gonna have you, um... Now, put them in the...
16:14 I'm gonna do this like this, right real quick.
16:17 Because I'm just gonna...
16:20 because these shrink down, eggplants shrinks down after--
16:23 It does. After it bakes.
16:24 So... But you know what,
16:26 all the vegetables shrink down after they...
16:29 when you are roasting them. They do.
16:31 So I like to cut them a little bit bigger.
16:33 But I... You want this...
16:34 You want to mix all these vegetables.
16:36 You want me put this on the pan?
16:38 And on top of the eggplant, once we get the eggplant in.
16:40 Okay. Yeah.
16:41 So and, Linda, the garlic you can just put on one corner
16:46 of the pan, I just put it one in each of the corners
16:49 because I don't want...
16:51 I want to be able to identify them later
16:52 so I had the corner with them
16:54 and then when I take it out,
16:55 I can take the garlic out first
16:57 and then I can mash it accordingly
16:58 because after it's roasted,
17:00 you are gonna mash that garlic to mix in.
17:01 And I don't want to miss doing that
17:03 so if I mix it with everything else,
17:05 I would be searching everywhere for that garlic
17:07 once it's roasted.
17:08 So here it goes, sis.
17:10 Oh, garlic, where are you? Here, sis.
17:14 Searching like that.
17:16 Well, that wasn't exactly what I had in mind.
17:21 So... oops, I'm like.
17:25 I love roasted eggplant.
17:27 I love the flavor.
17:28 It just... the roasting intensifies the flavor
17:31 and I just really love it.
17:33 I do too. Le me get this one.
17:37 And there are so many, so many ways you can season it and...
17:43 Yeah, eggplant, it's really good for you.
17:46 Well, I... Oh, that's why God made so many fruits
17:49 and vegetables of so many different colors
17:51 that if truly if you just color
17:53 your plate like a rainbow...
17:56 Here it comes, folks. Here it comes.
17:57 You know, we will have good nutrition.
17:59 Think of all the different colors
18:00 and have a little bit...
18:02 have you, have a variety of colors
18:04 and a different textures and then you know
18:06 that you are getting good nutrition at your meals.
18:08 That's true. She is right.
18:10 It's not really that hard, you don't have to worry, oh, dear,
18:12 I wonder if this has this in it or that vitamin C
18:15 or whatever, or, you know, vitamin B.
18:18 But you know what, if you color,
18:20 if you use a different textures,
18:21 different colors you will get a good nutrition.
18:22 That's right.
18:24 We make...
18:25 God doesn't make things hard for us.
18:27 He really did make it easy. Oh, yeah.
18:28 But, you know, we give Linda a hard time about this
18:30 but I was recently, I spent a month
18:32 in Australia and New Zealand
18:33 and when I was speaking in Melbourne, Australia,
18:36 I had this lady come up to me and she said,
18:38 "Would you please tell you sister"
18:39 and I told I forgot to do it until just now.
18:42 She said, "Would you please tell your sister
18:44 that I really appreciated her making it
18:47 so simple for me to provide nutrition for my family.
18:50 I want you to tell her I have been coloring our plates
18:53 like a rainbow and I now have so much more peace
18:55 that our family is getting good nutrition."
18:57 Praise the Lord.
18:59 She said, "Now when I'm planning
19:00 the mean I think, okay, we've got red, we've got green,
19:03 we've got this and she goes,
19:04 all right, tell her I'm doing it."
19:06 She said, "Tell her."
19:07 But, you know what...
19:09 Our God is amazing to make all those wonderful colors for us.
19:12 He did it for a reason, not just because it's beautiful
19:15 because He knew it would be good for us
19:17 and if we put those combinations together so...
19:19 That's right.
19:20 You know, when David was little,
19:23 I always taught my kids that too.
19:25 And when David was in fifth grade even,
19:29 he went on a overnight outing with his class
19:33 to a nature camp.
19:35 One second, I'm just gonna while she is finishing
19:36 the story just one second, we are gonna just add
19:38 some slivered onions on top.
19:39 Go for it, sis.
19:41 And he went... they had a cafeteria line
19:45 at the nature camp that he went to and this...
19:48 Now tomatoes. Now tomatoes.
19:50 And he was standing in the line for a long time
19:52 and he was putting...
19:53 he puts stuff on his plate and the teacher came up to him.,
19:55 she goes, "David, don't you want to sit down and eat?"
19:58 And David said, looked at his plate
19:59 and looked at his teacher and he goes,
20:01 "There is white and yellow,
20:04 there is no green, there is no orange.
20:07 He said..." And no red.
20:09 "And no red."
20:11 And she looked at him and he said,
20:13 "Where is the other stuff. This isn't healthy."
20:20 A true story.
20:23 And now all the seasoning is going.
20:25 First, oh, before we do that, can you spray
20:26 the top of this with just a nonstick cooking spray
20:29 all over it real nice.
20:31 And that also if you spray it first then
20:32 your seasoning will stick to it little better.
20:35 So, sis, salt over everything.
20:38 Isn't she good at this, Cinda?
20:39 I'm telling you what, she...
20:41 She is a pro. She is a pro.
20:42 Okay. All right.
20:44 Then we got her around parsley in there and then
20:46 we have, you just put the rest of your seasonings.
20:49 And this is optional, is the red pepper flakes
20:53 but I think it will add just a little bit...
20:55 for this amount of vegetables it's not spicy really at all.
20:58 So just a few of those red pepper flakes on there.
21:00 That's gonna bake at 400 degrees for about 35,
21:04 40 minutes until it's really nice and tender and done
21:08 and the edges will be golden little bit.
21:10 Bring it out and put it in a bowl.
21:12 Now you are... Do you mix...
21:13 that's when you mix the garbanzo in?
21:15 You have chickpeas from marinating in the lemon juice.
21:19 Now you just add those, these already seasoned,
21:21 you are gonna add that to your garbanzo mix
21:24 and that's it.
21:25 That's all the rest to it.
21:27 You are gonna take a wrap and...
21:30 can you give one out, sis?
21:32 And then here's your dish right here that's one
21:35 that's already done and you can do it,
21:37 you can wrap it or roll it,
21:39 you can put it in the middle like this
21:41 and go on the side and just tuck it in.
21:44 Boom, boom, boom, boom.
21:46 And you've got yourself a wrap.
21:48 That's a wrap. And that's a wrap.
21:52 And our next wrap is Linda's Sloppy Joe wrap.
21:55 Oh! You know, I love that, sis.
21:58 Why don't you read the recipe?
21:59 All right.
22:33 Now for the Sloppy Joe wrap, if you don't like peppers,
22:36 you don't need to put them in.
22:38 I put three different colors in because I love colors.
22:41 Coloring the plate like the rainbow.
22:42 That's right. You get your colors in.
22:44 Hey, she practices what she preaches.
22:46 I try to. I really do.
22:47 I'm gonna put water in,
22:49 I'm using that and start to boil.
22:52 And I'm going to sauté the celery
22:58 and I better give this to you. Okay.
23:00 And then I've got the peppers. All right.
23:03 And I have the onions.
23:09 And those are green onions, right?
23:12 These are green onions.
23:13 And then I'm gonna put
23:15 the Bragg's liquid aminos in there.
23:16 Okay.
23:18 Because I like to do it right then
23:19 and that really is just a substitute for soy sauce
23:25 because it's not fermented.
23:26 Right.
23:27 So it's just... and I'm gonna...
23:29 you can leave these out,
23:30 this is what makes the spicy one.
23:31 It's just a little tiny bit of the red pepper flakes.
23:34 If you don't like them just leave it out.
23:39 And now, you just let that simmer.
23:40 Okay.
23:43 And...
23:44 You cover it all while it simmers.
23:46 No, you don't have to but you can.
23:49 Sis, could you tell them a little bit
23:50 about this product 'cause we love this product.
23:53 This is called Yves veggie ground and...
23:57 Eve like the name Adam and Eve?
23:59 Like yeah, it's pronounced like Adam and Eve, like Yves.
24:01 It looks like Yves but it's not.
24:03 But actually I had somebody...
24:06 I was calling it Yves for a long time
24:08 and someone corrected me.
24:10 I won't say how embarrassing it was that who corrected me
24:12 but somebody actually knew how to spell
24:14 and how to say that name.
24:16 I'll just tell you it's someone from the company.
24:17 Someone important.
24:19 And they said, they love the fact
24:21 that we used their product so much
24:22 and they really hated to just, you know,
24:24 ask me this, you know, since I really, you know,
24:27 we've been promoting the product because we love it.
24:30 And I suspect if it's not too much trouble instead of Yves,
24:33 maybe you could say Eves, it's like, okay.
24:38 And if you live in the United States,
24:41 I don't know anywhere else
24:42 but you can find this product in Wal-Mart.
24:46 That's right. Wal-Mart grocery stores.
24:48 All over. Yeah, all over now.
24:49 Widely distributed. It's not hard to find.
24:51 It's not hard to find now, yeah.
24:53 And you can go to their website just Google it,
24:55 you know, Yves.
24:57 Or suggest it to your local grocery store
24:59 and I've done that with different items
25:01 and they bought it for me.
25:03 Sure.
25:04 Low in calories, low in fat and high in flavor.
25:08 Exactly.
25:10 So and the thing that I love a lot about the Yves Burger
25:13 is that it has a hamburger like texture
25:16 without any flavor at all to it.
25:18 So many of your products,
25:20 they have a strong flavor to it
25:21 and then you have to match that flavor to,
25:24 you know, have a take on
25:25 what you really wanted to taste like for your dish.
25:28 Well, this doesn't do that.
25:29 It gives you the nutrition in the product,
25:31 so it has the texture of the hamburger
25:34 without any kind of flavor and that way
25:36 it takes on whatever flavor you give it and I...
25:38 I'm not fighting a flavor and I love that about it.
25:41 I've used it...
25:42 this product to me in chili and I had somebody come over
25:47 that ate meat, they did not do vegetarian
25:50 and they ate the chili and they said, wow,
25:52 this is really good chili
25:54 but I thought you guys didn't eat pork.
25:57 We don't eat pork.
25:58 I did get it to, you know, show off the package
26:00 and everything and he is like, "This is not pork?"
26:03 I said, "No, this is not pork."
26:06 And so for whatever, you know, it's like it is really a good,
26:09 good product.
26:10 I mean, because I fooled him
26:12 and he says, "Wow, I like this."
26:16 Well, I had fixed meat for my husband for years.
26:18 As we got married he did not think
26:20 it was the meal unless there was
26:21 meat at every meal.
26:23 And so I would fix for me and the girls,
26:26 I would fix for him. And so I fixed meat for him.
26:28 I know how to fix, you know, meat for my husband
26:31 because being a good wife does not include nagging.
26:35 You know, so I don't believe in nagging your husband or,
26:38 you know, love me, do everything
26:39 I want you to do. Right.
26:41 So, you know, he is an individual
26:43 and it's his choice
26:44 and decision but about eight years ago now
26:46 he made the choice to be vegetarian.
26:50 And it was oh, I'm getting essence of onion
26:52 right over here
26:53 I will just spread it right over there.
26:56 I have Linda stand over here.
26:57 You get a steam facial. Okay, go you get that.
26:59 You can get a steam facial.
27:02 I already experienced the full essence of the dish
27:05 right there.
27:07 It's a lot of steam coming up.
27:09 But anyway he...
27:11 one of his gestures that he loved
27:12 the most was hamburger meal out
27:14 and so when he told me and said,
27:16 "I'm not gonna eat meat anymore."
27:18 And so I said, "Okay, you know, that's wonderful.
27:23 I'm so glad for that."
27:25 About two weeks went by and he comes home
27:27 and I have a dish, you know,
27:29 his favorite hamburger meatloaf on the table
27:32 and he is like, he comes and smells
27:34 "Ah, you shouldn't have done that.
27:36 I was serious, I'm not gonna eat meat again.
27:38 Now I--" I just said, I said,
27:40 "Honey, one more time is not gonna matter."
27:42 And he is, you know, just savoring everything.
27:43 He says, "But I mean after this we're no more,
27:45 I'm serious. I'm not eating anymore meat."
27:48 I said, "Okay, honey, no more."
27:49 So then he's eating sandwiches several days later
27:52 he is savoring every last one,
27:53 he is eating his last hamburger sandwich,
27:55 hamburger meatloaf sandwich.
27:57 And then he goes, "oh, okay."
27:58 He says, "I'm just savoring this last bite."
28:00 I said, "Well, honey, you can have that again."
28:01 He goes, "No, no, I'm serious."
28:04 And I said, "Well, actually, honey,
28:06 there hasn't been real hamburger
28:08 in that meatloaf for years."
28:13 He goes what? I said...
28:15 yeah, he said, "You didn't tell me."
28:16 And I said, "Oh, no,
28:18 but everybody asked you a recipe."
28:19 I said, "Yeah."
28:20 Now I always tell them, don't tell to him.
28:22 I said, I did not want you to be eating it
28:26 and think that, you know, he was then in mindset
28:28 oh, I really don't like it, you know.
28:30 I'm putting the ketchup in this is that vegetables
28:34 aren't quite done but I like to sauté
28:37 this a little bit longer.
28:39 We are gonna put the our vegetarian hamburger in
28:44 and stir it around.
28:47 This is like a vegetable sloppy Joe?
28:50 Yeah, it is but I call it Spicy Sloppy Joe.
28:53 Yeah.
28:55 And so it's just gonna simmer.
28:56 I'll turn it down, let it simmer.
28:58 When it's done, I'll take a wrap like I have here
29:01 and I will put some in the middle and roll it up
29:05 and we have some right there for you to see.
29:07 All ready for you right there.
29:08 All right, that looks absolutely delicious.
29:13 And, you know, what else is delicious?
29:16 You know, in staying with the spicy theme,
29:18 I'm going to show you how to make samosa wraps.
29:23 So let me read the recipe.
30:23 I love samosas, one of the... I love Indian food.
30:26 One of the things that I love
30:28 about going to Indian restaurants
30:29 is the course, samosas and papadums.
30:33 Well, you know, I also love samosas.
30:37 Of course, it's got potatoes and spice.
30:40 But what I really like about this
30:43 is you don't have the deep fry.
30:44 Yes, that's true.
30:46 And so it's gonna be healthier for you.
30:48 So Linda has already got
30:50 onions already cooked till clear,
30:52 so add the jalapenos
30:55 and let's add the tomatoes
30:59 and I'm gonna add the tofu to stir fry with that.
31:03 Now tofu, I took a water packed tofu and froze it.
31:07 And then I thawed it out, squeeze all the liquid out.
31:11 You just take it and just squeeze it with your hand
31:14 and squeeze all the liquid out.
31:15 And honestly this takes on a totally different...
31:17 What did you do with that? Squeeze.
31:23 I didn't ask for that one.
31:24 Did you want to see that again?
31:26 Oh, no, I'm good. I'm good. I think it's all clear.
31:28 Coming back to me now.
31:30 It takes on a totally different consistency.
31:32 It kind of feels like a sponge, you know.
31:35 It has more of a chicken like texture
31:37 when you are eating it.
31:38 Well, I never had chicken but
31:41 it has a totally different texture.
31:44 And so I'm gonna cube it and we are gonna sauté it.
31:50 So you might want to turn your heat up a little bit, sis,
31:53 because I want this to brown just a little bit.
31:58 And I'm gonna cube it... what?
32:02 Some of that spray in the pan?
32:04 Yes, spray a little bit more
32:06 because I do want to brown a little bit.
32:09 How about this one? Oh, no, no, no.
32:10 That's for something else.
32:14 All right. There you go.
32:17 We're gonna spray it...
32:20 there you go.
32:22 And you can spray the top so that again too
32:24 if you would like.
32:28 And you want to brown that a little bit
32:31 and we are gonna add all our seasonings.
32:36 There you go.
32:39 And you are gonna start smelling
32:40 some awesome flavors.
32:42 I was just gonna say, it's smelling good.
32:46 And if you like it spicier like we do,
32:49 you can add more of the...
32:54 Here you go, lemon juice in there. Yes.
32:56 And now something I did not put in the recipe
33:00 that I chose, that I like to do sometimes if it's...
33:05 if you... I put salt to taste.
33:07 So if you want a little bit more salt,
33:09 you want that flavor.
33:11 I like to use the Vege-Sal, and I keep saying Vege-Sal
33:16 and at the very top it says Vege-Sal.
33:19 And so I... but it's by Spike.
33:22 And they also have a spicy version of this
33:25 and they have a spicy version of this
33:28 and they have the regular version.
33:31 And I see it says Vege-Sel right here and I love this.
33:36 It's just...
33:38 I'll put this vegetable seasoning.
33:39 We don't get any money from any of these things
33:40 that we're showing you.
33:42 No, we don't.
33:43 We like to pass on good tips to you.
33:45 If we see something that we like
33:47 and we enjoy and we think
33:48 would really enhance your dishes,
33:51 we like to just pass that on to you
33:53 rather than you spend time searching,
33:54 searching for that perfect thing.
33:55 Exactly. So that's what that's about.
33:57 Now these potatoes, I leave the peelings on the potatoes
34:00 because its extra nutrition, we love them.
34:03 And you got that fiber so... Right.
34:05 And so and I've never had anybody say,
34:08 the peelings are on they don't even notice.
34:10 They like it. Yeah.
34:12 So these have already been cooked
34:14 and then diced real small.
34:16 We are gonna add that to it.
34:20 And then, Brenda, you got some water over there?
34:24 Let's add some water to it.
34:30 And then you're gonna let that simmer and we add the peas.
34:35 Thank you. I forgot about those.
34:39 Add the peas to it.
34:41 And now you are gonna let that cook until the water absorbs
34:45 and this is what it will look like when you are finished.
34:52 See how it just takes on that deep color.
34:55 Now here's your tortilla. Now here's the tortilla and...
34:58 And yes, we washed the countertop I promise.
35:03 Sis, if you can spray that pan for me.
35:06 Now you can do this one at a time
35:12 on the skillet or you can do...
35:14 make a whole bunch of them.
35:16 Put them on a cookie sheet.
35:18 Let me show how I wrap them. Sis, you folded in both ends.
35:19 I fold the both, I fold both ends in.
35:22 I kind of tuck the corners in almost like you're warping
35:25 a package and fold it over.
35:28 Tuck these corners in little bit.
35:30 Fold it over like this
35:34 and then I'm going to put it
35:37 in a skillet,
35:39 crank the heat up, mash it down just a little bit.
35:42 I think I crank.
35:43 And I'm gonna brown both sides.
35:46 Just till it's nice and golden.
35:47 Just till it's nice and golden.
35:49 And you can also do this like I said in the oven.
35:52 You can spray your baking sheet
35:54 with the nonstick baking spray
35:57 and then make a whole bunch of these up.
36:00 Line them on your cookie sheet, put them in for...
36:02 watch them.
36:04 Put them in 350 degree oven for maybe 10 minutes
36:08 and then turn it over,
36:09 put it in for another five minutes
36:11 or it might even take less depending on your oven.
36:13 And till they are golden brown and they are...
36:16 it's just nice and crunchy.
36:17 So it kind of gives you the texture of a fried
36:22 but, you know, but obviously you don't have the fat.
36:26 Well, to be honest anything fried is good to the taste,
36:29 we all love fried things but it's not good for us.
36:32 No.
36:33 So when we can cut the corners
36:34 and have that same kind of experience
36:37 in a healthier way that's important.
36:39 But don't get us wrong.
36:41 A little bit of oil is good for you.
36:43 I mean, you need a little bit but just not...
36:45 Deep frying is not a little bit.
36:47 Yeah, it's not.
36:48 Well, she is right about that one.
36:51 Well, look we have some right here.
36:53 They are prepared ready for you already.
36:55 Look at that and she just cut it diagonal,
36:57 you can see inside. So you could see the inside.
36:59 Doesn't that look amazing?
37:01 That's wonderful.
37:02 I think what we have next is our...
37:05 Thai veggie wrap.
37:07 Thai veggie wrap. Let me read the recipe.
37:48 I love Thai food and I...
37:50 Oh, I do too. Oh, I do too.
37:52 I love peanuts and the peanuts go really,
37:54 you know, and Thai goes all, you know, together.
37:57 And this is one of those quick and easy recipes too.
38:00 I love those kind of.
38:01 Times so I do like to just what's in the kitchen
38:03 and have a longer recipe and just have fun doing that.
38:05 But in this fast pace world.
38:07 Exactly. we don't have the time.
38:08 And so this is...
38:10 I have the same thing that Cinda just showed you
38:13 about tofu that's been frozen
38:15 and can you throw that for me please.
38:17 Drained and squeezed. Drained and squeezed.
38:18 Did you want me to squeeze that again just to make sure?
38:21 No, I think I'm good with that.
38:23 Because I'm there for you.
38:25 Do you want me to test it on you?
38:26 Sure, I don't care. No.
38:28 Takes all the fun out of it.
38:29 I mean, you know... She won't care either.
38:31 All right, so.
38:32 They are all walking in the studio
38:34 with their umbrellas like this
38:35 and I'm just walking there and just carrying my umbrella.
38:38 It's raining today.
38:40 Not even opened and they are like, "Why?"
38:43 That's because she...
38:45 water looks good on her.
38:47 I have a bad hair day everyday so oh, well--
38:50 Well, you know, she is one of those that is blessed,
38:52 her hair is really curly,
38:53 beautifully curly, curly, curly.
38:55 Nobody believes me but it is.
38:57 I have to just mix it with some water
38:58 and you all believe her and it's...
39:01 but it's beautiful I love it.
39:02 I know, I like it too.
39:04 Okay, sis, she's already cranked up the heat
39:05 and we're gonna just put that tofu right in there.
39:07 Hear it sizzle? Yeah, nice sizzle.
39:10 And I'm going to put some blacken seasoning in there
39:15 and just...
39:16 and I brought some extra too because I like a lot of that.
39:20 And you did hear her right
39:22 because when you go into the grocery store
39:24 or wherever you go for food, there is in the spice aisle
39:30 it says right on the jar blackening seasoning.
39:33 And we are just gonna spray the tops of that
39:36 and that kind of helps it to stick to it.
39:38 I'm gonna now since she sprayed that,
39:40 I'm gonna just add a little more.
39:41 That's good, sis.
39:43 And just gonna...
39:44 and so you can use extra,
39:45 you don't have to use that much.
39:47 I gave you that measure and all.
39:48 And then I'm just gonna salt to taste.
39:50 I'm just gonna, just put a little salt on it
39:52 and that's it and that can go over there.
39:54 And then, sis, you are gonna just...
39:57 just every now and then stir it and then...
39:58 Okay.
40:00 What I like but you don't have to,
40:01 I put a measured amount in there
40:02 for the blacken seasoning.
40:04 But I like to spray it and--
40:07 You are doing a good job.
40:08 What are you doing over there?
40:09 I'm supervising. I can see that.
40:13 She is supervising my peanuts.
40:15 We don't leave her alone with a can of peanuts.
40:17 You asked me to do watch the peanuts.
40:19 I'm watching them. I'm gonna get her busy, okay.
40:22 Sis, you are gonna... I'm supervising.
40:23 You are gonna make our peanut sauce.
40:25 So start with right here the peanut butter and...
40:30 Oh, good.
40:31 Yeah, see...
40:32 oh, no, no, no, no, no,
40:34 not start with a whole bite
40:36 full of peanut butter in the bowl,
40:37 peanut butter in the bowl, peanut butter in the bowl.
40:39 Yes. You didn't specify.
40:40 Yeah. I'll specify this.
40:43 All right.
40:45 And while she is putting peanut butter in the bowl,
40:47 sis, all you are gonna do is
40:48 one peanut for you, one peanut butter
40:51 I see how that's working.
40:52 Linda, will, you guard the peanut from me please?
40:54 There you go. I'll guard them.
40:55 She is guarding for me over there.
40:56 All right, so all of this, sis, just goes in here
40:59 and you are gonna just use your hand mixer here.
41:01 Well, how am I gonna do that?
41:04 Show me again how to do that.
41:09 All right, so...
41:10 I just want to make sure I got it down.
41:11 Right,so all of these ingredients...
41:13 This goes too?
41:14 Yep, all of these going there and you are gonna just,
41:17 you know, use your hand mixer and mix that around real good.
41:20 I'm gonna take my carrots and put them in this bowl
41:23 with my lettuce and these are just julienne carrots
41:26 and then I have some diced cucumbers
41:30 and I'm just gonna toss these together like that,
41:34 okay.
41:36 And here we go.
41:44 That actually looks pretty, sis.
41:46 Isn't that beautiful? It really is.
41:48 And then you keep blackening that over there
41:50 and still I'll even put more in this.
41:53 So you guys can do that if you want or...
41:56 Now be careful because some of your blackened seasonings,
41:58 they will have salt in them and if you do that,
42:01 you can't be as generous like I was
42:03 because it will be so salty, you won't be able to eat it.
42:05 So make sure, there is no salt in your seasonings.
42:08 Oh, she reminded me,
42:10 I've got an avocado that's going in here.
42:12 Okay, so for an avocado, I'm just gonna cut it in half.
42:16 I love the way you cut it so easy.
42:18 Well, look see I just took... did you see how I did this.
42:21 Just took a knife all the way around like that
42:23 then you just twist it and like that and...
42:27 It's a beautiful avocado. And I need this diced.
42:29 So I'm going to dice it like this.
42:31 I already gonna do my dicing in here
42:34 so it just makes it easy
42:35 and I'm gonna make little
42:37 smaller bite size pieces like that
42:40 and I'm gonna take the head of that out,
42:45 then just simply take a spoon and scoop it into your bowl
42:50 and it's all diced up ready for you.
42:52 Isn't that amazing?
42:53 Look at that. Pretty neat little trick.
42:56 So and this one, I'm gonna get the seed out
43:01 and I was doing this one day for the fair across the room.
43:08 Okay, here we go, here.
43:11 And...
43:13 In Tiny Tots we show them how to plant an avocado seed.
43:17 Oh, that's good.
43:18 They had so much fun with that.
43:20 Can I just say I'm so glad
43:21 that God called you guys to Tiny Tots, I mean,
43:24 they have a lot of more patience.
43:26 I think they have the hardest job of anybody at 3ABN
43:29 its Tiny Tots.
43:30 I kid you not because those little ones
43:32 have a mind of their own and they stop,
43:35 there is no floor director telling them
43:37 when to start and stop.
43:38 They tell you when they are gonna stop and start.
43:41 I was sharing with my sisters this morning.
43:44 Well, the floor director tries to tell them that.
43:46 Yes, the problem of producing the program,
43:49 I can't have a definite schedule.
43:51 I can't say, okay, we are gonna,
43:53 we are gonna tape it 915 and 9,
43:56 No, a 913 or--
43:58 You will tape when those tiny tots are ready to tape.
44:01 And you might think you are halfway done,
44:03 Miss Cinda was taping a brand new worship program
44:05 for us last week and they were almost done
44:07 and little one says, "I got to go potty"
44:09 and they are almost done.
44:11 They have to cut. Or do it over.
44:14 Or they will go, Miss. Cinda, Miss. Cinda, and then I'll go
44:17 oh, yes, I'm thinking they are gonna say something
44:19 about the story or get to sing and they go, "Are we done yet?
44:22 Can I have my snack?"
44:24 And I'm going. Oh, no.
44:26 Right, let me show you this real quick.
44:28 Let me show you this real quick.
44:30 All right, I took some, about half a cup out
44:32 and this is for dipping sauce.
44:34 So you take half a cup off of that and the rest
44:36 it's gonna go right into your, your wrap mixture
44:42 and then you are gonna take all these...
44:45 look how nice and done those are.
44:47 Did you see that?
44:48 Isn't that awesome, isn't that beautiful?
44:50 And so then we are gonna put those,
44:52 toss those together just like that.
44:54 And in fact, I think I'll put them back
44:56 in that big bowl, bit easier to top.
44:58 And we're gonna toss that up and then when I'm done,
45:00 I've got a wrap
45:01 that I'm going to just put the mixture in here like this,
45:05 wrap it up and...
45:06 for this I just roll and cut it in an angle
45:09 and I've got one right here ready for you to see,
45:11 looking all ready for that peanut sauce.
45:16 And the next one we have is...
45:19 it's Linda, it's your Hot Mex Potato Wrap.
45:24 Oh, what are you doing?
45:25 She is eating those peanuts.
45:26 Oh, those peanuts are extra,
45:28 in case you want to sprinkle those in
45:30 when you will be right before you wrap,
45:31 just sprinkle some peanuts.
45:33 See, I was helping her out.
45:34 Enjoy. Sis.
45:36 Is it all right if I read the recipe?
45:37 Read the recipe, yes.
46:22 Well, this is another potato one.
46:25 Oh, yes.
46:26 You can't have enough for potato recipes, folks.
46:28 It makes a good wrap at breakfast time.
46:31 My husband likes it.
46:32 Sometimes he is in a hurry,
46:34 you know, and it's easy just to.
46:35 I'll have this made up
46:36 and you can just throw it in a wrap
46:38 and he can take it if he needs to.
46:39 That's good.
46:41 So we are gonna start out, did you...
46:42 Spray this? Spray the pan.
46:43 Okay.
46:45 I'll put our onions that have been precooked.
46:46 You can put those in there.
46:48 Cooked all clear.
46:50 Yes, cooked all clear
46:51 and we are gonna put our peppers in.
46:53 You notice the different colors,
46:54 I tried to use a variety of colors in them.
46:57 I love that too.
46:59 And it makes it pretty.
47:00 I don't ever use the green peppers.
47:02 We are gonna put a little. Because it bothers my stomach.
47:05 Red pepper flakes.
47:06 And green pepper bothers a lot of people's stomach.
47:09 Well, if you think you have trouble
47:11 with peppers in general,
47:12 try just not having the green ones
47:13 because green ones are just ones
47:15 that are not ripe yet.
47:16 So that's why they tend to have the most...
47:20 people have more problems with those.
47:22 We are gonna put the four cups of potatoes in
47:24 and basically we want to brown those.
47:26 Okay.
47:27 And it's okay if the peppers aren't completely done
47:31 in this wrap because a little crunch is nice.
47:34 Sure.
47:35 I like the little crunch.
47:37 Yeah, I'm going for that.
47:39 We are gonna put just a little bit of...
47:41 so basically...
47:42 Now if you want to sauté...
47:44 if you like the onions really done, do what we did.
47:46 We had them already sautéed and they were already done.
47:53 And so now all we need to do with this one
47:56 is that we are going to...
47:58 Heat it up. Heat it up.
48:01 Okay.
48:03 Let's turn this way.
48:06 And I don't know if I pronounced this right
48:08 but it's Daiya, Daiya.
48:09 Daiya. Daiya cheese.
48:11 And that's a vegan.
48:13 Yes, it's all vegan and it melts wonderful.
48:15 I get it for special treats.
48:18 And we are gonna pretend that that's nice and golden brown.
48:23 Okay. We put the olives in.
48:24 Magic of television.
48:26 This is nice and golden brown, folks.
48:31 And let's see.
48:32 You know what, you know what I like to do is
48:34 I really do like this recipe
48:37 and I like to make it ahead of time.
48:39 I got to come down Sabbath morning and make it
48:43 ahead of time and then I make these up
48:45 and wrap them and keep them in the oven
48:47 and that way when we are getting,
48:49 you know, if anybody, you know,
48:52 if you have teenagers
48:53 and they kind of roll out of bed late
48:55 and get dress slow, you can hand them one
48:58 and they can get in the car,
49:00 you can still be on time for church.
49:01 And have a nutritious breakfast.
49:03 And they can have a nutritious breakfast.
49:06 Well, you don't need for the wrap,
49:09 you do not need to put the salsa in it
49:13 if you don't want salsa.
49:14 If you don't want the red pepper flakes,
49:16 but if you like it, I put a little salsa down
49:18 on the wrap first and then I take some potatoes.
49:24 And we are gonna put it like that one on the side.
49:26 Perfectly in the wrap? Yes.
49:27 Not on the side. Okay, that's good.
49:30 That's a big wrap there. There you go.
49:32 And then I'm gonna take some of this Daiya cheese.
49:35 I happen to like this better than
49:37 even the shredded.
49:38 I don't know why it just melts really nice.
49:40 And so I put that in there like that.
49:44 You mean, Daiya, right?
49:46 Daiya. Did I.
49:47 I keep calling it Daiya but it's not.
49:49 And so you just kind of go like that.
49:51 That's all right, you know what, I struggle with?
49:53 Yeah, we talked about Farro on the program
49:56 and I was introducing this new grain Farro
49:59 it turns out it's Farro.
50:01 Now I can hardly call it
50:02 that because I've been calling
50:04 for the wrong things for so long.
50:06 Now you are gonna put it in some foil,
50:10 you wrap it up and you bake this
50:13 just until it's hot.
50:15 It usually takes about five, ten minutes.
50:18 You know, it's real quick if you put it in a hot oven.
50:20 Have your oven preheated so like 350.
50:24 400 degrees and you put them in the oven
50:26 and they come out like this.
50:28 They are beautiful.
50:29 Just serve with the little sauce on the side.
50:30 You are gonna love these.
50:32 That looks good, sis.
50:34 And I also serve it with the little tofutti sour cream.
50:37 You can't go wrong with that. No.
50:39 Well, you know what, my sisters and I,
50:41 we have six cookbooks out now and we are going to show you
50:45 how you can get one or maybe all six of them.
50:53 If you've enjoyed the recipes
50:55 you've seen today and would like to purchase
50:56 your own copy of one of their cookbooks
50:59 including their new cookbook "Cooking with Kellogg's."
51:02 You can write to 3ABN,
51:04 P.O. Box 220, West Frankfort, Illinois, 62896.
51:09 That's 3ABN,
51:10 P.O. Box 220, West Frankfort, Illinois, 62896.
51:15 You can call 618-627-4651.
51:19 That's 618-627-4651
51:23 or if you would like to contact the Micheff Sisters
51:25 for a speaking appointments or concerts,
51:27 you can do so at their website at micheffsisters.com.
51:31 That's M-I-C-H-E-F-F sisters.com.


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Revised 2016-01-14