Participants: Micheff Sisters
Series Code: TDYC
Program Code: TDYC015024A
|
00:02 I want to spend my life
00:08 Mending broken people 00:13 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:31 Heal a heart that hurts 00:35 I want to spend my life 00:41 Mending broken people 00:46 I want to spend my life 00:52 Mending broken people 01:07 Hello, and welcome 01:08 to our 3ABN today cooking program. 01:10 We are the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:15 And I'm Cinda. 01:16 And we are so glad you joined us today. 01:19 We are doing a program today on wholesome grains. 01:22 Wholesome grains. 01:24 And there are so many wonderful grains. 01:25 I think sometimes we get stuck on just a few of our favorites. 01:29 We think of wheat as a grain or oat... 01:30 Brown rice. 01:32 Brown rice but there are so many other kind of grains 01:33 and maybe-- 01:34 I'm one of those that get stuck on it, 01:36 but they've got some new ones today 01:38 that are amazing. 01:40 Well, maybe some of our grains today 01:42 will be new for you, 01:44 if not maybe you know about them 01:45 but haven't tried them, so... 01:47 I'll show you what we are going to prepare for you today. 01:50 Exactly. 01:51 We are starting off with Farro Risotto. 01:55 And I... maybe that's a new one for some of you 01:58 and also Mushroom Barley Stir-Fry. 02:01 I love barley. I do too. 02:04 And this is no news to anybody, Oatmeal Pecan Patties. 02:08 But it's good. 02:09 It already look good, I tell you that. 02:11 And Spanish-Style Quinoa. 02:15 Oh, that looks good, sis. And then Mediterranean Rice. 02:20 Then we have Eggplant Stir-Fry. That sounds good too. 02:23 Oh, all of those look good, don't they? 02:26 Do you know our first recipe that we are gonna 02:29 start with today is your recipe, sis. 02:32 Do you want to read the recipe for them? 02:33 I absolutely will. Okay. 03:22 Now let me start those with fava beans. 03:25 It is ever favorites of mine. 03:29 But some people might not know about those beans. 03:31 And, you know, if you can't find those, the fava beans, 03:34 you can just use a baby lima bean. 03:39 Oh. Yeah. 03:40 I wonder if edamame's will be good in there too. 03:42 Just the shelled out edamame's. You could. You could. 03:44 Edamame is little firmer 03:46 and so if you like more of a little crunch to it, 03:50 you can do that, absolutely. 03:52 All right. 03:54 All right, what are we doing here? 03:55 Okay, I've already cooked the farro 03:58 and I've cooked it with the seasonings. 04:01 I have a confession to make, sis. 04:04 Just a little confession. 04:07 We first started using farro on air 04:10 a couple of years ago actually and I really love it. 04:13 And we first started talking about it... 04:15 in fact, the very first recipe I used, 04:16 I was introducing it to everybody as farro. 04:19 And recently I have a really 04:22 awesome assistant Melissa Hoffman 04:24 who educated me on the subject 04:26 that farro is pronounced, I mean, that farro is no, 04:29 really not a pronunciation, it's a wrong pronunciation, 04:32 it's called farro. 04:33 And now it so stick in my head, 04:35 I want to think farro everything and it is farro. 04:38 So I want to, you know, I want to apologize right now, 04:43 here now that for my past mistakes 04:45 I'm trying to correct myself. 04:47 And, you know, there's different types 04:48 that you can get too. 04:50 You can get the long cooked one, 04:52 but now as you just saw, they offer a quick cooking one 04:57 which saves you a lot of time, you know. 05:00 It sure does. 05:01 And also... you can also change the consistency a little bit. 05:05 If you want a creamier type, 05:07 then add a little bit more liquid. 05:09 If you want a firmer chewier type 05:11 which this is a little firmer and chewer 05:14 just because I like that, but you can add more liquid 05:17 if you wanted to be a little creamier. 05:20 And, so you can adjust the recipe. 05:21 Does it taste like brown, a little bit like brown rice? 05:24 Here taste it. 05:26 Oh, come on. 05:30 What do you think? 05:31 Linda, you know, is our taste... 05:33 I mean, Cinda is our taster on the program 05:34 everyone knows that. 05:35 So that is something new, sis. 05:37 It taste like a corn or something. 05:39 What? What? 05:40 I think it taste like brown rice only better. 05:42 That's my... what I think. 05:44 I love it. Yeah. 05:45 Just a... and little chewier. A little chewier brown... 05:48 It's chewier. Yeah. 05:49 But I love it. I love the flavor of it. 05:51 I love... it's my favorite grain for now. 05:53 Pretty good, isn't it, sis? Yeah. 05:56 She's taking those little bit. 05:59 Okay, let's keep starting. I like it actually. 06:02 Oh, yeah. All right. 06:04 Okay, let's get started. 06:06 I have already take... cut my butternut squash. 06:10 So what you will do is after you cut it up, 06:14 you cut it up... if you can hand this to me. 06:17 You spray a baking sheet with the nonstick baking spray. 06:22 And then you will put it in the oven. 06:26 I kind of... 06:27 I salted just a little bit, 06:29 sprinkled just a little bit of salt. 06:30 Put it in the oven and then bake it at 425 06:35 for about 30 minutes, 06:36 and see you wanted to get nice and tender. 06:39 And just a little tip. 06:40 I love to do this and set it aside in my fridge 06:43 to sprinkle on salads. 06:45 When I make my salads, 06:46 I love the roasted butternut squash 06:48 in my salad. 06:49 I always serve a salad bar so I... 06:50 I know. 06:52 Well, that's what made you think that she got me 06:53 started on it. 06:54 And when we go to Sabbath dinner, 06:56 she always has the salad bar 06:57 and I love that because everybody can put 06:59 whatever they want. 07:00 She's got every kind of thing you can think up there, 07:02 from her home roasted beets to roasted butternut squash. 07:07 The roasted butternut squash. Yep. 07:08 And, you know, blackened tofu. So good. 07:11 Anyway what we are doing with this, sis? 07:12 Okay, besides, before I eat all that, move that. 07:14 Okay, I'm taking it away. 07:16 So, Linda, can you come over here 07:20 and I'm going to have you blanch this cauliflower 07:25 and the broccoli. 07:27 Together? 07:29 Do the cauliflower and the... 07:30 Oh, you know what, wait one second. 07:32 Can you turn this burner on for me? 07:33 Sure. Please. 07:35 I've already sauteed the onions until clear, 07:38 Micheff Sisters style. 07:40 And I'm going to add the diced carrots. 07:43 Now you can dice them, 07:45 you don't have to do them this fine 07:46 if you don't want to. 07:48 Okay. 07:49 If you want a bigger chunk, 07:50 you can and I'm gonna do this celery. 07:52 All right. So how much you want? 07:54 A cup, two cups? You want some of these? 07:57 You know, hold off on that for just a minute. 07:59 I'm just snapping your peas here. 08:02 Okay. I knew that. 08:04 Can I snap on your peas? Yes. 08:06 If you are finished... 08:07 Since they are sugar snap peas, I figured I should snap them. 08:08 These are sugar snap peas 08:10 and if you want them long like this in there, 08:12 you can do that but I like a bite size piece, so. 08:17 Just easier to eat. Oh, they are just easier. 08:18 And like their name suggests, 08:20 they are baby snap peas, they snap. 08:22 They snap. Yeah. 08:24 That's... Hey. 08:26 Maybe that's why whoever named them fond of that. 08:28 It could have been. Okay. 08:30 That's what I think. I think you are pretty smart. 08:33 Okay, so I'm... How about this one over here? 08:39 What are you doing? 08:40 I was gonna feed you one of those but... 08:48 Enjoy over them. She taught me. 08:52 You don't have to ask me twice. 08:55 I like that. You want those in that? 09:01 Okay, so let's let this sauté 09:03 for just a couple minutes, okay. 09:08 Also this is optional, I didn't include this 09:11 in the recipe but I... since after I made this recipe, 09:15 I since have done this and liked it. 09:18 So I like to take these great tomatoes, 09:21 cut them in half and then I put them on a baking dish, 09:25 spray them with a nonstick spray, 09:27 sprinkle a little bit of salt and roast these in the oven. 09:31 And I like to add them to the dish. 09:33 So you can do that if you want, okay. 09:36 But if you don't want, you don't have to do it, 09:38 nor does she. 09:40 Well... Or he. 09:42 Or he. 09:43 I mean, if you don't want, don't do it. 09:47 You tell them, Linda. Okay, so since... 09:50 I would tell you to do this at home 09:53 until your onions are clear, 09:55 but since your onions are already clear, 09:58 since we pre-done our onions, I'm going to do, add... 10:03 I'm gonna take our fresh squeeze lemon juice. 10:06 Okay, let me go ahead and blanch this. 10:08 Now by blanching we mean, 10:10 we are gonna put it in boiling water and... 10:14 How much? Do about a cup and half. 10:16 I know we have a lot here. 10:18 That's good. Okay. 10:20 Bonnie would... 10:22 and we love having Bonnie in our prep kitchen helping us. 10:24 And Bonnie was helping me 10:26 and she just gave me, oh... 10:27 Bonnie lass. We call her bonbons. 10:30 Yeah, we call her bonbon. 10:31 And so she cut up 10:34 a whole lot of vegetables for me. 10:35 Can this be mixed? Yep, you can mix it. 10:36 You can put this in. 10:38 Oh, you didn't really want to mix, right? 10:39 Oh, no. What are you doing? 10:43 You are doing exactly 10:45 what I told her to do, didn't she? 10:46 I don't think, I'm gonna be 10:48 getting it out anytime too soon. 10:50 Okay, so what I'm gonna do is I'm gonna mix my lemon juice 10:53 in with my sparkling apple cider. 10:55 Okay. 10:56 And I'm going to put this into here. 10:59 All right. 11:00 And let that cook just a little bit. 11:03 And then what? Maybe just... 11:06 By blanching, you put it into the hot water 11:10 just for about two to three minutes, 11:12 maybe four, no more 11:14 because you wanted to be crunchy tender. 11:17 You don't want it to be mush. 11:19 Remember grandma Micheff, 11:20 she didn't like mushy vegetables at all. 11:24 No, she didn't like crunchy vegetables. 11:25 She liked the mushy. Oh, that's right. 11:28 It was just the opposite. Just the opposite. 11:29 Grandma didn't eat crunchy. You are right. 11:31 Yeah. Grandma didn't like at all. 11:33 She liked it mushy. She was like... 11:36 She didn't think that... 11:37 You are right, she didn't think they were done at all. 11:39 Yeah, those are not done. 11:40 Okay, let's add our farro to this. 11:43 The beans. And you can add our beans. 11:47 Okay. 11:49 And what am I doing with this water over here? 11:51 And that water... Well, actually, you know what? 11:54 I have had Melissa put water but... yes, 11:58 and it was actually gonna go in our pot. 12:00 Okay. So we don't have to put there. 12:02 In case we need extra water 12:03 because sometimes when it boils it, 12:05 it goes down. 12:07 And then what you are gonna do is as soon as these, 12:12 these probably have two more minutes, 12:14 so what you will do is you will just 12:16 when they are all finished you lift just... 12:19 put your blanched vegetables in here and mix it up. 12:22 And I have one already done for you that you can see. 12:24 All ready. And it's ready to eat. 12:25 Oh, yeah. That's really looking beautiful. 12:27 Now that, Sister Linda, is our rainbow meal. 12:32 That's true. Now you have good nutrition. 12:36 Because it's coloring your plate like the rainbow. 12:38 Well, something else is nutritious 12:40 is our Mushroom Barley Stir Fry. 12:43 And here's what you will need. 13:13 All right, this is a really easy recipe 13:14 and it's not gonna take us long at all. 13:16 I love those easy ones. Yes, you do. 13:18 This is the slivered onions that are already sauteed 13:21 with the garlic. 13:23 They are already in there and they are clear, 13:25 because I want to make sure those onions are nice 13:27 and done and they are. 13:29 So, sis, I'm just gonna add this right here. 13:33 And put those... that's our celery. 13:37 And we are gonna just let that saute 13:40 just a little bit in there. 13:42 And then I'm just gonna go ahead 13:43 and put some parsley in there. 13:45 You want a little bit of this in it? 13:46 Yeah, you can put a little, just a little bit of spray 13:48 not too much and just enough to keep it moist. 13:50 And if you've noticed any of our recipes we've... 13:54 Over the last couple of years, 13:56 we used to have like saute in a tablespoon of oil 13:58 and there are still some recipes 14:00 that we might do that with but most of our recipes, 14:02 now we are really trying to decrease the fat 14:04 out of the recipes. 14:05 And so we will just use 14:07 a little nonstick cooking spray. 14:08 You can, you know, cook with just 14:09 a little bit lower temperature and you are not getting 14:12 all that oil and you are decreasing all those... 14:14 that fat in your dish. 14:15 Or we use just a small amount of oil, 14:18 so we can cut down. 14:19 That's right. 14:20 So that you... 14:22 to just to make them healthier for you. 14:25 And that's what we want to do 14:26 because anytime you can decrease 14:28 the fat in your dish, it's gonna be better for you. 14:30 And... 14:32 Or eating right is a process, you just keep, 14:34 you know, every day you can try something new 14:36 or every week or every month or... 14:38 Exactly. 14:39 One of the... 14:41 the grains that I love as well is the barley. 14:44 And I've already precooked the barley, 14:46 I've already and I cooked it with a product called 14:50 Better than Bouillon. 14:51 And, you know, sometimes you put vegetable bouillon 14:53 or you can get a vegan chicken bouillon too, 14:58 to add to soups and things. 14:59 Well, I like this product here. 15:02 You know, we like to pass on products to you. 15:03 I don't get... we don't make any check back 15:06 or anything money for this at all. 15:07 But I have had, you know, all of us 15:10 have had many letters from people thanking us 15:12 and saying how much they appreciate 15:14 that we give our tips to you. 15:15 And this is one, I think is the best bouillon product 15:18 that I've ever tasted. 15:19 And I use it quite a bit. 15:21 Let me just turn it towards you right there so you can see. 15:25 I use it quite a bit. 15:26 I don't buy the boxed bouillons anymore or the can bouillons. 15:29 This is what I will use 15:30 because it's a fresher taste and I like the taste. 15:33 And it comes in no chicken base, 15:34 no beef base. 15:36 It comes in a mushroom. It comes in a... 15:38 I will warn you that on the shelves, 15:41 they have regular meat ones right with the vegetarian ones. 15:46 And so make sure that you're taking off the right, 15:49 the right jar on the shelf because you could get... 15:52 Exactly. Just adding the mushrooms. 15:53 You could get the meat one. 15:55 But, you know, if you can't find it, Google it. 15:59 Yes. I mean... 16:00 Because it's not a refrigerated product 16:02 so they could mail it to you. 16:03 They could mail it. 16:05 And you can find just about anything online. 16:06 Exactly. 16:08 Recently when I was in Australia, 16:10 I have a stay with a good friend of mine. 16:12 I was speaking over there 16:13 for about a month in Australia, New Zealand. 16:16 But while I was in Melbourne, 16:18 I stayed with precious friend Eva Greaves 16:20 and she loves to watch our cooking programs, 16:24 but she was saying, you know, 16:25 it's our products that they can't get there. 16:27 And this is one, I want to tell Eva 16:29 that they will ship anywhere in the world 16:31 so that you can... 16:33 If you see that product, you can order it too. 16:35 I got to tell you, sisters, 16:36 I wanted you to be there so bad. 16:38 It was summer time, you know, 16:40 when we were there and winter time here 16:42 and it was such amazing thing. 16:44 She has all kinds of orchids and she had apricot trees 16:48 and she had nectarine trees and she had apples 16:51 and pears and I'm sitting under the trees 16:54 and just literally picking these ripe nectarines 16:56 and just I... 16:58 Oh, that was... Oh, yum. 16:59 So I told her, "her place is like the Garden of Eden." 17:01 That was the only thing I could. 17:02 So you have an open invitation. 17:04 Eva says you guys, 17:05 I have to bring you back with me, 17:06 okay, to Eva's house. 17:08 So thank you, Eva, for being such a warm host 17:10 and she is a precious friend. 17:11 You are gonna love her as well. 17:13 Got your seasonings there. 17:14 I do and I'm gonna put the salt in here 17:16 and I'm gonna put the... 17:18 I add a little McKay's Chicken Style Seasoning as well. 17:21 That's a seasoning I just love because they go up well 17:24 and it's kind of one of those comfort things. 17:26 So I need to just saute those down a little bit more 17:31 and if you could... 17:34 the other place that I want to share with you 17:36 that is a welcome back 17:37 that I stayed with Sherilyn Wayne 17:39 in New Zealand and outside of Auckland 17:44 and I've also spend time with Jeremy and Verity 17:47 and they all sent their loves 17:49 and said that I got to bring you back as well. 17:50 We love Jeremy. 17:52 He is an awesome cook, chef actually. 17:55 They came and stayed at my house 17:57 with my husband Joe and I, 17:58 and it was so fun to have Jeremy in the kitchen 18:01 with me and Verity. 18:03 I mean, just sitting there and going here taste this. 18:05 It was fun. 18:07 They actually met my daughter and my grandsons and... 18:09 They did. 18:11 Jeremy says, you know, what he says? 18:12 We hear you talking about your grandson. 18:13 He says, "They are just like you described." 18:17 So I was really tickled to hear them talk about, 18:20 you know, their visit how much they enjoyed it. 18:22 They asked me when they came, 18:24 got to my house if they were gonna get to meet him 18:26 and I said, "They are here every day. 18:28 You will get to meet him." 18:31 Well, if you haven't seen Jeremy 18:33 on one of our cooking shows, we had him come in 18:35 and host with us. 18:37 He is an amazing chef. 18:39 You will really enjoy his new programs that are 18:42 coming soon called Cook: 30. 18:45 That's right. 18:46 And so I've asked him to do a Cook: 30 for kids. 18:49 And so I'm really excited about that as well. 18:52 Oh, he will be perfect for that. 18:53 Yes. Yes. Oh, he's got so much energy. 18:55 Yes, that's true. He is... 18:57 They will have some good recipes too. 18:59 Exactly. 19:01 You are gonna really appreciate it 19:02 and love those. 19:03 Well, how is our mushrooms doing, sis? 19:05 It's looking good. 19:06 I think you need to crank up the heat. 19:07 Is that is high as it will go? No. 19:09 That's not as high as it will go, that is... 19:11 That is high. 19:12 Oh, well, see, I mean, what we can do. 19:15 And because these, well, these mushrooms look like 19:17 they are... 19:19 They look pretty good to me. They look pretty good. 19:21 Now we are just gonna add the barley. 19:23 And this probably remember has been cooked 19:25 and already seasoned with Better than Bouillon 19:29 no chicken base seasoning. 19:31 So your seasonings already there? 19:32 Yeah, your seasonings are already there. 19:34 This heat is hot. It is. 19:35 So you crank that up there now. 19:37 See, now we are cooking with steam and you're just 19:39 going to mix that up and let me tell you what folks, 19:42 it is that easy. 19:43 This is done, ready to eat. Here put that back in there. 19:47 And... That looks delicious. 19:48 It really does. 19:50 It's ready to eat and that's, 19:51 that's really all that is to it. 19:52 Isn't that amazing? 19:54 Have one already prepared for you right there. 19:55 All you need is a fork. 19:58 Now I should go get my fork. 20:00 Well, something that you won't need a fork for, sis, 20:03 is Linda's oatmeal patties 20:05 because you can just pick one of those up. 20:07 Oh, I like the idea of that. That is right. 20:09 You read the recipe. 20:46 My family... 20:48 you guys probably do, we love patties. 20:51 All kinds of patties. I do too. 20:52 Of course, my favorite patties 20:54 is Cinda's veg burgers, I tell you. 20:58 But this you can use for that too if you want. 21:01 And the patties that we are gonna make, 21:02 you can either after they are, you know, 21:04 baked in the oven. 21:05 We will take you through the process. 21:07 You can put it in a pan and pour your favorite gravy on 21:09 and bake it in the oven. 21:11 You can serve it with ketchup, you can put it in a sandwich, 21:13 you can make meatballs out of it. 21:15 And it freezes really well. 21:18 Mom always used to take patties I liked that 21:20 when she would put them in, 21:22 she would open up tomato soup and pour over them 21:23 and bake them in the oven and I love that. 21:24 Yes, you can do that too. I love that too. 21:27 So what we are gonna do, this is quick oats 21:30 and we have some bread crumbs. 21:33 And I use seasoned bread crumbs, 21:35 you can make your own and just crush them up this. 21:37 Here we're gonna put that right there. 21:39 We'll add that later. 21:41 So what we are gonna do is pour the hot water over here. 21:45 Kind of soak that up. 21:48 All right, we are gonna let that sit a little bit 21:51 and then in the blender goes everything else 21:55 except for the chopped pecans. 21:59 Okay, you want me to start? You can start. 22:01 This is all soaking up. 22:02 Cinda, I think we are just gonna give you 22:04 the blender queen title. 22:05 I... I figure that was what was gonna happen. 22:11 Here's the water. 22:12 We're kind of gravitate to this side of the set 22:14 because we never have her by the blender. 22:17 Do you remember when Catie 22:19 was doing cooking on Kids' Time? 22:23 Oh, yes. 22:25 She took the tofu and she was like, 22:27 "And now we are going to add the tofu" and she went 22:29 like this and it just went... 22:33 And she's got this look on her face like... 22:34 She was like... Auntie, what do I do? 22:42 She had this cracking up. It was so funny. 22:45 In fact, our director Brad Walker is directing this 22:47 program today and I'm sure 22:49 he remembers the exact moment when that happened. 22:51 We were dying laughing. 22:53 This is McKay's chicken seasoning 22:55 and the beef seasoning. 22:57 And then she's going to put the tofutti cream cheese in it. 23:02 And then she's gonna blend it. 23:05 All right, I can do that. 23:07 And while she is doing that I'm gonna... 23:09 And it fall safely inside the blender. 23:10 And I'm gonna add 23:12 over to my mixture the ground pecans. 23:17 Pecan meal. Okay. 23:19 And since we were, and you girls, 23:21 since we were mentioning our director Brad Walker, 23:23 can we just say 23:24 what an incredible director he is. 23:26 He's been our kid... 23:27 he's been my Kids' Time director for 15 years. 23:30 He's the most amazing director. You left something out. 23:34 He is an incredible Christian director. 23:36 Yes, he is. He loves Jesus. 23:38 He loves Jesus. He shines Jesus. 23:39 And I really, truly can't imagine 23:42 doing Kids' Time without him. 23:43 He really is amazing. 23:45 So I know he is directing the program. 23:46 I'm just gonna tell him that how much 23:48 we appreciate him right here now. 23:50 And he is probably sitting really low in his chair. 23:56 Okay, I'm just... Okay, I'm gonna turn this on. 23:58 And while she is doing that, 23:59 I'm just working on the pecan meal in. 24:00 Everybody else plug your ears. 24:05 Actually it's not that noisy as I thought. 24:08 And it's kind of neat because you are blending 24:10 the onions, the seasoning. 24:11 So the seasoning really gets in there. 24:14 All right, I'll take that back. It's noisier. 24:18 Let's make it, let's crank it up a notch. 24:26 What did you say? 24:28 We still hear. 24:32 All right, let me see how blended that. 24:34 Oh, that's pretty good. All right. 24:37 Let me just do the sides just a little bit. 24:41 Okay, and now this is ready, so you can put it in here. 24:44 Well, let me do one more time just to make sure. 24:47 Oh, well, she just wants to play with blender. 24:48 I think so. 24:53 But it should be well done. 24:55 Well, you wanted it blended, that's what I'm telling you. 25:01 Okay. We are ready. There you go. 25:04 I'm gonna get little bit of this off here. 25:06 I like to do that with onions. Good till the last drop. 25:09 I used to cook a lot for kids at a camp 25:14 and they do not like to see onions. 25:16 I'll get that, sis, for you. 25:19 This is what you call team work. 25:25 There you go. 25:29 There you go. 25:32 Now that just looks like fun. Yes, it does. 25:36 Linda looks like she is doing 25:38 what we did when we were little girls 25:41 out making sand and mud pies. 25:44 The only thing I think we did is I got a... 25:48 Oh, that onion is driving out. Wow! 25:50 I've hurt my eyes. I wasn't gonna say anything. 25:53 You didn't say anything. 25:54 I wasn't going to but I was like... 25:56 She was totally waiting for that surprise. 25:59 I mean, its essence, 26:00 the onion like you can't believe. 26:03 Now usually you just leave it, 26:05 sit for a little bit and until it kind of thickens up 26:09 because oatmeal kind of thickens 26:11 a little bit as it sits. 26:13 And then you spray a pan and we will just go ahead 26:16 and put a pattie on for it. 26:18 Yeah. This... 26:20 I love this scoopers. This is a little... 26:22 It's got to absorb the liquid more first 26:24 but it's just like that and... 26:27 And spread it around a little bit. 26:29 And you are gonna be surprised when you see them 26:31 already baked and because they turn a deep brown color. 26:36 And you can make smaller patties actually... 26:38 So how do you bake these? You bake them at... 26:41 I take them on a tray like this, 26:43 I spray it and after I fill it up with the patties, 26:46 I spray the tops of them. 26:47 Actually that extra half a cup of water 26:51 that went in there that I gave you, 26:53 I don't really know that shouldn't have 26:55 gone in there but this will be fine. 26:57 We'll just get after, you know, 26:58 after the program we are just gonna add 27:00 a little more oats to it and nobody is gonna realize it. 27:03 I think it will soak up. 27:05 Add a little bit more oats and you will be just fine. 27:08 Exactly. 27:09 So when you get this pan full of patties, 27:12 spray the tops of it with some more spray 27:15 and then put it in the oven for 350... 27:18 for about 25 minutes, 20-25 minutes 27:21 and turn it halfway in between and flip them over 27:23 and then I just give a little bit more spray. 27:26 And that's all you have to do. 27:27 And you can see them already finished over here. 27:28 And they freeze quite nicely. Isn't that beautiful. 27:31 And I just have to tell you, sisters, 27:35 this just looks too good for me to... 27:41 I wondered if that was coming. 27:43 I knew when you would pick it up. 27:49 That's good. 27:51 Well, sis, you have a recipe coming up next 27:53 and your mouth is full. 27:55 Because next... 27:57 so next is your Spanish-Style Quinoa. 27:59 Calling on my sisters for backup. 28:01 All right. I'm a little busy. 28:44 I know that we talk about fast and easy recipes, 28:48 but this is a fast and easy recipe. 28:51 I love those recipes. I do too. 28:54 And I want to introduce you, if you are not using quinoa, 28:59 I encourage you to try this dish 29:01 because I love quinoa. 29:03 I use it in a lot of things. It's good for you. 29:06 Yes. And I like to use the red quinoa. 29:11 There's different varieties of quinoa 29:13 and this one is the red one. 29:15 They don't have a strong flavor to me. 29:17 No, they don't. You know, they don't have a... 29:19 I couldn't identify it like a certain flavor 29:22 if I had to describe it. 29:23 Well, you're right, and that's what... 29:25 that's to me that's what I like about quinoa 29:28 because you can add different types of seasonings 29:31 and spices and change it. 29:32 Get all that nutrition and it's not something 29:35 overwhelming for you, yeah. 29:36 I really like it. 29:37 Okay, if you could turn the heat on for me, sis. 29:40 Now this one I know... 29:41 Hot, you want it high as it goes. 29:42 It doesn't have any onions? 29:44 No onions on this one? No, I didn't. 29:45 Wow, that's unusual for us. 29:47 I know. Okay, so I'm gonna put... 29:50 I know somebody that is gonna be thrilled about that 29:52 and that's our friend Bobby Davis. 29:54 Oh, that's right. 29:55 So we ought to make sure, 29:56 you know, this sample after the program goes to you, Bobby. 29:58 That's right. 30:00 Okay, so, sisters, 30:04 if you, one of you can put in the garlic. 30:06 Well, Linda is getting good with that over there 30:08 so how about it. 30:09 So we are gonna saute our... 30:11 Practice makes perfect, I guess. 30:12 I have it chopped and I like to use the... 30:15 Wow! Okay. 30:18 I like to use the fresh jalapeno. 30:21 If you can't find fresh, you can use the cans ones, 30:26 but I just like the flavor of the fresh ones. 30:29 So I'm gonna add the fresh diced jalapeno 30:35 and the garlic and just let that stir just for a second. 30:41 I just like to give it a little bit of a head start. 30:44 Not much. 30:47 In this, well, you did use a little bit of oil. 30:48 I used a tablespoon, that's all. 30:51 So, you know, and a little bit of oil is good for you. 30:56 Did we get it right, sis? Yep. 30:59 Okay. There we go. 31:02 And now I'm going to add the spices 31:06 because I like them to get real fragrant. 31:12 Go ahead and add the spices. 31:15 And then... Oh, it's smelling good. 31:18 And then we will add the tomatoes. 31:23 You like your broth. 31:24 Now... 31:26 you see this sis. 31:27 Hey, sis, I'm gonna stand over here 31:29 since Linda is chocking on the steam. 31:32 And you will just add everything in here. 31:36 Just add everything. There you go, sis. 31:40 I'll be the one to take care of the dishes. 31:42 You can do the dumping out there. 31:43 And I like... 31:45 I have things cut up real fine but you don't have to. 31:49 You can cut it in bigger chunks if you want. 31:52 And that's the quinoa. 31:55 Let me help you out, sis. 31:57 Now I like frozen corn. 32:01 You can use frozen corn or fresh corn. 32:04 That's been cut off the cob. 32:07 I don't like the taste of the canned vegetables. 32:10 I just don't think they... 32:13 they have a softer texture to it and that's just not. 32:18 I just don't care for that. I do love... 32:19 I love canned green beans. I do it like a snack. 32:24 Sometimes if I'm, you know, working on my desk 32:26 and I need to take a break and I just want a snack, 32:29 I'll open a can of cold green beans 32:30 and just eat it right off the can. 32:32 I love them. I do. 32:33 It's a great snack. Oh, my God. 32:36 Cold, I'm gonna love it. 32:38 Now what you are gonna do is you are going to 32:40 bring this up to a boil and then put a cover on it. 32:44 Turn it down to simmer and let it cook 32:48 and simmer for about 20 minutes until the quinoa is finished. 32:55 And let me show you the finished, 32:57 let me get in here just a second. 32:59 Here's the finished quinoa. 33:02 It... Swells up. 33:05 Swells up a little bit, not a lot. 33:07 It swells up a little bit 33:09 and I like to just serve this over... 33:13 You can serve it over a bed of lettuce 33:16 and with some diced avocado and... 33:19 Everything is better with avocado. 33:21 Now, look how easy this was. 33:23 Now you have this out here for a reason? 33:25 Oh, yes. This was our spice. 33:28 Thank you, sis. I wanted to tell you. 33:31 So many people have asked me because I'll say there... 33:35 I use Vege-Sal or Spike 33:37 and there's a hot and spicy Vege-Sal 33:39 and this is the hot and spicy. 33:42 And again if you can't find it in your grocery store, 33:46 you can Google it and get it online. 33:49 And that is all there is to it. 33:54 And voila. 33:59 No, she can't have that. 34:01 It's okay. I'm prepared. 34:04 Oh, no. 34:08 She got me there, folks. 34:10 But we have one already... 34:11 I just had some. 34:13 We have one already prepared and ready for you right here 34:16 garnished with those avocados. 34:18 Doesn't it look pretty? 34:19 And one of those beautiful tomato roses. 34:23 And what's next? 34:24 Your Mediterranean. Your Mediterranean. 34:26 Oh, let me read the recipe. Mediterranean rice. 34:29 That's right, I like this one. 34:31 Oh, she's got it. 34:32 I did not double dip. 34:34 All right. Okay. 34:35 No, double dipping on this program. 34:37 Let me just prove it. Yeah. 34:39 I have a pocket. No. 34:43 And that, folks, is why I wear an apron. 34:49 On that note, let me just read the recipe for you. 34:52 Yeah, please. 35:40 Now, it sounds good. 35:42 Well, it's got some of my favorites in it. 35:43 I love brown rice, I love eggplant. 35:46 I love eggplant. I love eggplant. 35:47 And where was that... 35:48 when we were in South Africa they called it. 35:51 Aubergine. Yes. 35:52 Aubergines because we had so much fun 35:54 when we were there. 35:55 We were speaking and doing cooking demos at... 35:58 Sedaven. 36:00 Sedaven camp meeting there and oh, it was really fun. 36:03 And during the cooking programs didn't you love it 36:05 how they would ask us the questions about, 36:08 you know, what different foods we were doing. 36:10 And what was amazing to me 36:12 is they really do watch the programs over there. 36:14 They do. 36:16 Nobody over there got us mixed up. 36:18 Nobody, isn't that amazing 36:20 because people will call her Brenda, 36:23 they will call her Linda, they will call me Cinda. 36:25 I mean, they mix us up all the time. 36:27 It was a little bit scary because they could tell me 36:30 exactly, tell us all exactly what we said on a program, 36:35 we didn't even remember that. 36:37 It's like, wow. 36:38 Yeah, it was very humbling. It's very humbling. 36:40 But the warm hospitality that they gave. 36:44 Oh, wow. That's right. 36:45 I was gonna say, we met some of the most wonderful people 36:49 and, you know, they will be dear in our hearts forever. 36:52 But we are gonna meet them by the tree of life. 36:54 We made them promises for that, 36:56 but we had such precious time with them 36:59 and it will be cherished memories for sure. 37:02 All right, Linda, I'm gonna have you turn 37:03 the fire on under this. 37:06 Hot, crank it up high, it's fine to do that. 37:10 Okay. And we are going to... 37:12 Already, we've already got the onions sauteed in there. 37:16 I think we do need to keep saying that 37:17 because we always have new viewers that don't know. 37:19 Right. Exactly. And so we are still... 37:21 We told you once you always know, 37:22 but there might be the first time 37:24 you've even checked into this program. 37:25 So we just let you know the Micheff Sisters 37:27 really don't care for raw onions. 37:29 We love them cooked and we use them a lot 37:31 and we love them cooked but not raw. 37:33 So, sis, we are going to just... 37:36 I'm gonna put in the red pepper flakes 37:38 and when that's start to sizzle a little bit, 37:40 I want you to just put in these yellow peppers 37:42 if you would do that for me, okay. 37:44 Okay, I can do that. 37:45 And now I've got our aubergines or our eggplant 37:48 and I'm gonna just cut off the ends and just like that. 37:53 And can I have you put those in the trash. 37:54 We do have a trashcan over here, folks. 37:56 We are not throwing stuff on the floor, we promise. 37:59 Okay, and so... 38:01 Now, this end we're just going to come up... 38:03 cut it in cubes and this is gonna get roasted. 38:05 So I just go through it like this and while I'm... 38:12 Well, actually I'm gonna cube that one. 38:14 I'm gonna wait a minute for that one 38:16 because I want to keep you busy, sis. 38:17 Oh, well. 38:18 Well, I'm gonna get another eggplant over here. 38:20 If you noticed there was two eggplants 38:21 and I said, one had rounds and one was coarsely chopped. 38:27 Here's another. 38:28 I like to use the skins too 38:30 because of the pretty purple color. 38:32 That's right. 38:33 A lot of vitamins contains in the skin. 38:35 And it tastes good. 38:36 So, sis, I'm gonna put them here. 38:37 You might want to get your gloves on. 38:39 Oh, okay. And we are going to... 38:40 This is our unsweetened soy milk right here 38:42 and she is gonna shake and she is gonna dip them 38:44 into the breadcrumbs. 38:46 And you can make your own breadcrumbs, 38:47 you know, just, you know, you put them in your blender 38:49 even or roll them out with the rolling pan. 38:51 You know, it's just... 38:52 and then you are gonna spray this pan 38:54 with some nonstick cooking spray 38:56 and just dip them, bread them and put them on the pan, okay. 38:59 Okay, I can do that. 39:01 And you are gonna bake them probably for around 375 39:06 for about 10-15 minutes until 39:08 they are really nice and golden and crisp. 39:10 Sometimes I will turn them over, 39:13 spray them with nonstick cooking spray 39:15 and put them in for another five or six minutes. 39:18 Sis, you want them to be... 39:19 You don't want them all dried out inside 39:20 but you want the outside to be crispy. 39:23 And it will give you a little bit of that feeling of... 39:27 I have plenty more here for you, sis, 39:29 I'll pile it up for you here, 39:30 so I don't get too many in there for you. 39:32 Okay. And... 39:34 But you wanted to have that feeling 39:35 as if you can fry these 39:37 but one thing about eggplant, eggplant is like a sponge. 39:40 So anytime you are gonna fry eggplant, 39:42 it's gonna soak up the oil... 39:44 Exactly and you are just gonna have a lot of oil. 39:46 A lot of oil. 39:48 One of my favorite dishes, I do love, 39:52 you know, the dish, an eggplant baked dish 39:54 but so many of them are fried and dipped in oil, 39:56 they really just saturating oil. 39:58 So that takes the health quality right out of it. 40:01 It might taste wonderful but not on health. 40:03 Yeah, I don't eat out much but when I do, 40:05 I avoid eggplant when I'm eating out 40:09 because I know it's a oil sponge there. 40:12 Yeah, that's right for sure. It just soaks it right up. 40:15 Loves it, you know. 40:16 And how we're doing over there? 40:18 Linda has got the peppers in there 40:19 and you see how they are just coarsely chopped 40:21 and you could put any color pepper in there. 40:24 The one color I don't use is the green pepper 40:27 because it just upsets my stomach 40:29 and I don't like the flavor of the green pepper. 40:31 Green pepper is just our... I do too. 40:34 I like and I love the colors. Yes. 40:36 A red pepper, a green pepper 40:37 is just one that's not ripe yet. 40:39 Yeah. So, you know, it's... 40:42 And so a lot of people that say, 40:44 "Oh, I can't eat peppers because it bothers my stomach." 40:48 Chances are you never really eaten 40:49 or tried the yellow or the red ones 40:52 and usually the people that will say 40:53 they bothers your stomach for green pepper 40:56 when they have the red or yellow it's just fine. 40:58 So if that's your case, 40:59 be brave and you can try that out. 41:02 And so what you think? Oops. 41:03 Okay, now you've got, 41:05 she's got lots of work to do over here now. 41:07 I've got her busy. Keeping me busy. 41:09 So now, Linda, I'm gonna get you busy over there. 41:11 I'm gonna have you... 41:13 you are gonna be a queen of multitasking today 41:15 because, can you spray that pan 41:17 with some nonstick cooking spray? 41:19 Here you go. Okay. 41:21 And we are going to put in 41:24 and we are going to get our eggplant 41:26 ready for roasting. 41:27 So I'm gonna just cube this up and you are going to... 41:32 Oops, there you go. 41:35 I don't have the sharpest knife here I tell you 41:37 But it works. But it works. 41:41 Go ahead. 41:42 And, you know what? 41:43 Jeremy Dixon will apologize 41:46 because Jeremy and Verity sent each of us... 41:50 Our own knife. Our own awesome knife. 41:53 I'm so sorry. 41:54 But you are right he gave us the most wonderful knives 41:57 to use on the program. 42:00 So he is poised in there going now, girls... 42:02 You don't have any excuse. 42:05 So, Jeremy, we are sorry. That's right. 42:08 We also remind each other to do that. 42:10 We travel a lot and I actually 42:12 was out of State before I got here. 42:15 That's right. 42:16 And so it's like I'm not always home. 42:19 I'm gonna, I'm just gonna, you know, 42:21 let you all know she was on the slope skiing. 42:24 I travel too. 42:26 But feeling really bad for her 42:27 because she travels so much and... 42:30 I travel too. 42:32 I go from one floor of the dorm to the other. 42:35 I get a round. 42:37 Linda is the girls' dean 42:39 at Great Lakes Academy in Michigan. 42:41 And I tell you about that, 42:42 that academy is so blessed to have. 42:45 Linda is their dean that she will never say that 42:47 in many years but I will because, you know, 42:49 a dean is a good mother away. 42:51 You know, she is a mother, you know, 42:53 for those girls away from home from their own mother. 42:55 So, you know, that's a... I love the academy. 42:58 See they really do have an incredible faculty 43:03 that work together and they are united and... 43:07 That makes all the difference. 43:08 Delwin Garcia and Cassie Norcross 43:11 and Greg Leavitt are the administrative team 43:14 and they pray every morning together for the school. 43:18 So I mean, there's prayer going on 43:19 in the boys dorms with flame keepers. 43:21 And there is power in prayer. 43:23 We have prayer going on in our dorm 43:25 and so it's, the good things are happening there. 43:27 It's really exciting. Okay. 43:29 And, sis, we are gonna just finish roasting all of this. 43:33 I already have some that are roasted 43:35 and so you are gonna put that in there. 43:37 We are gonna put the garbanzo beans in there. 43:40 We are gonna put the juice in there 43:42 and the salt and our Better than Bouillon. 43:47 Well, the last part went together fast. 43:49 Well, sure. I tell you look at that. 43:52 Mix that all up. 43:53 It's ready to eat just like that. 43:55 And there is rice still in it? 43:56 Oh, this is our, this is our breaded eggplant 43:58 once it's baked and it's so good 44:00 and she is gonna eat. 44:04 Shall I put the rice in here? And we are gonna add our rice. 44:08 Oh, my word, yes, we are gonna add that rice mixed it up. 44:11 Got one right over here. 44:12 You are gonna just line the edges of your bowl 44:15 with these eggplant breaded. 44:17 And so I want you to, when the camera pulls out 44:19 and you see those breaded eggplant lines the whole bowl, 44:22 you are ready to serve your dish. 44:25 Well, last but not least is Linda's Eggplant Stir-Fry. 44:31 All right. Let me read the recipe for you. 45:15 I love eggplant. Well, we all do. 45:18 We've already established that fact, let me tell you. 45:22 We put it in a lot of our dishes. 45:25 That's right. And this one is really easy. 45:28 I'm demonstrating this one because this is something 45:32 that go over brown rice 45:33 and you could put many things over brown rice. 45:36 It's so versatile. 45:37 You know, I mean, you could just... 45:38 You can actually choose any of the grains, 45:40 the barleys, or the farro or... 45:41 Exactly. Yeah. 45:43 Or khus khus. 45:44 Yeah, that's true. That's true. 45:46 So we've got the onions. You have the garlic in here? 45:49 Sis, if you could put the garlic in there 45:51 and we are also gonna put the red peppers 45:53 and yellow peppers and orange 45:55 because again I like the colors. 45:57 That's right. 45:58 Colors are very, very important 45:59 and while she's gonna put the garlic in 46:03 and then I'm gonna add... 46:10 It just shoots it up there, wasn't it? 46:12 And while she is doing it, I'm gonna have Cinda... 46:14 She said, well, Brenda is having a garlic shower. 46:18 Yeah. Cinda is gonna cube the... 46:21 I want medium size cubes, about bigger cubes. 46:24 And this eggplant has been washed, 46:26 but we are not gonna peel it. 46:29 No, because the purple color is so nice in there. 46:33 So we are gonna add some Bragg's Liquid Aminos to that 46:37 which will add flavor. 46:39 I get the fun playing with the garlic press again here. 46:44 Better watch, keep your eye on her I'm telling you. 46:48 We'll put our seasonings. 46:50 A good trick to know is that when you are using 46:56 one of these garlic presses that you actually point it 46:58 in the pan when you shoot it 46:59 because it will shoot over the pan. 47:02 I'm glad that happened to you too. 47:05 I thought it was just me. 47:06 I mean, well, this is so powerful 47:08 I wasn't expecting that. I was like, wow. 47:11 You didn't know your own strength. 47:13 I guess not. 47:15 All right, we got the McKay's beef seasoning. 47:17 Linda, is this thick enough? Yes. 47:21 That's really good. 47:23 Well, now we are gonna do salt to taste. 47:24 Okay. 47:26 Now actually this is the little bit of sweetener 47:30 that I put in it. 47:32 So I don't put the salt in. 47:33 Can I tell them something I've forgotten 47:35 in our last made recipe, just dawned on me? 47:37 All right. 47:39 I just remember that while I'm standing, 47:41 you stand over here. 47:42 I forgot to have her add the garlic in there. 47:45 We doing this it just remind me, 47:47 it was still sitting there and so... 47:49 Oops, I should have put it in, sorry. 47:50 In your recipe make sure you put the garlic in there. 47:53 All right, we are gonna put the water in now. 47:55 Okay. So here's your eggplant. 47:58 Broccoli is the very last thing we put in. 48:00 Okay, we are gonna put that. What's going on over here? 48:02 That's the very last thing. Okay. 48:04 That's the toasted sesame oil. 48:06 I have just that oil 48:07 and it's just for the seasoning at the end. 48:09 Okay, sis, do you really want these big... 48:11 Yep, I really do. That one in there? 48:12 All right, well, it's going in there. 48:14 It cooks down to nothing. Okay, I was just thinking. 48:17 We have one that we are missing. 48:23 Can't waste it, mom's watching. 48:26 Okay, sis, we will have you mix this together. 48:30 Where's your, water right here. Okay. 48:33 So you can mix those two together. 48:35 Here's a little bit bigger one if you need some bigger one. 48:38 If you don't need a bigger bowl, that's fine. 48:40 Well, you have to see how talented I am. 48:41 Oh, this, you can use that... 48:44 We have a little Sriracha sauce. 48:45 It's a little hard to get it out with this. 48:48 Yeah. But we can do it. 48:50 We can do it. You are just that talented. 48:52 What can I say? Right. 48:55 Well, you know, when we were growing up, 48:57 mom didn't have much to use and she always made the most. 49:00 If she didn't have something, she made the most out of it. 49:03 This is something, this is something my mom did, 49:05 she just get a little of that juice in there see 49:07 and get all the, I'm getting it good till the last drop. 49:12 Look at that. I'm impressed. Very good. 49:14 That is impressing. That's for you, mom. 49:19 People ask me all the time, you know, 49:23 does your mom really watch the program. 49:25 Does she really looking to see if you cooking that? 49:28 And I said, "Oh, yes. She does." 49:30 But like we've told you, we were raised very poor 49:34 and mom did not waste anything. 49:37 Well, we were rich, just not in this world's goods. 49:40 Yes, right. We were getting lot of love. 49:42 And so she taught each one of us, five kids, 49:45 do not waste anything. 49:48 No. And we still do that. 49:51 We are very careful that we don't waste. 49:53 That's true. 49:55 Although my kids who didn't grew up 49:57 members of the Clean Plate Club. 50:01 Yeah, daddy had a, you got a membership. 50:02 Mandatory membership you must say. 50:05 You remember the Clean Plate Club. 50:07 Well, you just took what you knew you could eat 50:10 and then he had this 50:12 and he did it with it the grandkids too. 50:14 They were all members of his Clean Plate Club. 50:18 I think he had a certificate or something too. 50:21 What I did for my kids is that, I said, 50:24 "You have to taste it. 50:25 You have to take a bite and if you really don't like it 50:28 there is enough awesome foods 50:30 in this world I'll make you something different." 50:32 And that's what... No, I didn't do that. 50:34 I tell. Yeah. 50:36 Well, we all are different. 50:38 There were enough variety on the table 50:40 that they could get plenty of nutrition 50:43 without eating what they really didn't like. 50:46 But they did if it was a new food 50:48 they did have to taste it. 50:50 Well, sisters, you know 50:52 I'm the one that always like to wait on people so... 50:54 Yeah, this is true. 50:57 No, they had to eat what I think... 50:58 I still enjoy that too. 51:00 And in fact, your grandkids, your grandsons were over 51:05 and all four of your grandkids were over 51:08 and Megan and Dillon were... 51:11 there were something at the table 51:13 and I said, "Guys, you're gonna have." 51:14 They go "What's this, auntie?" 51:16 I said, "Guys, you are gonna have to taste it." 51:20 And they go "But I don't want to." 51:23 Her Jason, her grandson Jason looks at them 51:26 and they said, "You better just taste it 51:29 because Auntie Cinda don't ever give in." 51:34 Well, on that note after they're just done, 51:36 you are going to serve it over the rice 51:38 just like that and this is what it looks like. 51:42 Doesn't that look delicious? 51:45 Well, and it's not just like this. 51:47 There is a few more steps that you need to do. 51:49 Okay, we are gonna put this in and... 51:51 We will put that in little bit later 51:53 but you actually when it's all cooked, 51:56 you are gonna put your celery in there 51:57 that mixed together to thicken it. 51:59 And after you are done thickened it, 52:02 I mean, your broccoli is in, 52:03 then you are gonna put the toasted sesame in 52:05 and then you are gonna serve it. 52:07 Well, right now my sisters and I have some cookbooks out. 52:10 Actually sixth of them 52:11 and we would like to show you how you can get yours. 52:17 If you've enjoyed the recipes you've seen today 52:19 and would like to purchase your own copy 52:20 of one of their cookbooks including their new cookbook 52:23 "Cooking with Kellogg's" you can write 52:25 to 3ABN, P.O. Box 220, 52:29 West Frankfort, Illinois, 62896. 52:32 That's 3ABN, P.O. Box 220, 52:35 West Frankfort, Illinois, 62896. 52:38 You can call 618-627-4651. 52:42 That's 618-627-4651 52:46 or if you would like to contact the Micheff Sisters 52:48 for a speaking appointments or concerts, 52:51 you can do so at their website at micheffsisters.com. 52:54 That's micheffsisters.com. |
Revised 2016-01-21