Participants: The Micheff Sisters
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. |
Revised 2016-01-14