Participants:
Series Code: TDYC
Program Code: TDYC016041A
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00:01 I want to spend my life
00:06 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 00:50 Mending broken people 01:07 Hello, and welcome to our 3ABN Today cooking program. 01:12 We are the Micheff Sisters. 01:14 I'm Linda, I'm Brenda. And I'm Cinda. 01:18 We're so excited that you've joined us today 01:20 'cause we have an exciting program 01:22 planned for you, right sis? 01:24 Exactly, do you know what? 01:26 Everybody, I know, 01:28 that's your favorite day of the week, 01:31 it's our favorite day of the week is Sabbath, 01:33 That's right. Yes. 01:35 And so, today we decide to feature Sabbath Dinner. 01:39 Because, how many times Thursday comes and you go! 01:42 Hmm. 01:43 What do we make for Sabbath dinner, 01:46 because you want it to be special 01:48 and you may not have a lot of time. 01:50 That's right. 01:51 But, this way we're gonna give you some ideas, 01:55 I think you're gonna love them. 01:56 Why don't we give them a look 01:58 at what we're gonna prepare today? 02:00 So, we're gonna start with 02:02 Creamy Mushroom Noodles Casserole 02:05 and this has a secret ingredient. 02:07 Yes, it does, 02:08 and I think people would be kind of surprise 02:10 about the secret ingredient. 02:12 And we also have Reuben Casserole. 02:14 Oh, no. 02:15 I love Reuben sandwiches. 02:17 Then you're gonna love my casserole. 02:18 And then we're going to have Eggplant Roll-Ups. 02:21 Oh. I love eggplant too! I do too. 02:25 Oh. That's wonderful. 02:26 And then Zucchini Noodles with Kale Pesto. 02:29 Now that's a different twist on that, sis, 02:32 you got creative here on this? 02:33 There we go. 02:35 And last but not least Preacher's Cake. 02:37 Now, I bet you're wondering first, 02:39 what is Preacher's Cake? 02:41 What is this and what makes this Preacher's Cake, 02:42 I'm not gonna tell you yet, you got to wait till I make it. 02:45 Making yourself into a daddy. 02:46 I was just gonna say. 02:48 Our dad's a preacher 02:49 and we had our dad every Sabbath 02:53 dinner we have our dad for dinner. 02:56 Dad why did you say that? 02:59 Dad... 03:00 Stop talking about us when you preach. 03:03 And Dad, don't point at me this time. 03:08 Yeah, Dad and Mom had a real good system 03:10 about keeping all their kids in line, 03:13 you know we didn't sat in the back of the church. 03:16 All five of us kids sat up in front 03:18 and that's where dad and mom could keep their eye on us 03:22 and it was really something. 03:23 I loved it when dad would be preaching 03:25 and we knew dad had the one, two, three system. 03:27 Yeah. 03:28 If you gave you a one finger, if he went one, 03:30 and this is outside the church as well, 03:32 we got the one, two, three. 03:33 It meant warning! 03:35 That's right and if he said two, he meant business. 03:38 And three, meant run. 03:39 Action. 03:44 And so we knew one, two or three, 03:46 you know, if they got to three, 03:48 it was action, it means all over. 03:50 Oh, Daddy, Daddy be preaching and he'd say 03:53 now, brothers and sisters and we'll be on the front row 03:56 and if he saw one of us talking, he'd say, 03:57 let me just tell you and we go... 03:59 And he point, he'd point to the one he is talking to. 04:02 And then we'd go, yeah, you know, 04:03 that's just a one, we're okay. 04:05 And then he go now in another point 04:07 And then he had number two pointed right at us. 04:11 Usually one and two got us, we never, 04:13 we usually had to go to the three 04:15 but if he did and let me tell you 04:17 what now the brothers and sisters, 04:19 oh, boy, we were in trouble. 04:21 But I really like what they did is, 04:23 they all gave us a piece of paper and pens 04:25 and we had to pick certain words. 04:26 That's right. 04:28 And write down how many times 04:29 Daddy said those words whether it was Jesus, 04:31 or God, or the Bible, 04:33 and so you had to listen really close to see 04:36 who could get the most points. 04:38 Oh, our Dad would have us guess 04:40 which word was the special word in that sermon, 04:42 and so we would be listening trying to find, 04:44 I think it's this word and write that down, 04:46 maybe it's this word, we'll write that down 04:47 and he would have us so that we're actually 04:49 listening to the sermon. 04:51 Yeah, he was pretty smart on his part. 04:53 And you know even to this day, I look forward to Sabbath. 04:57 I do too, and I love, 04:58 and I not only look forward to Sabbath in church 05:01 but also Sabbath was a special day 05:04 in our home and Sabbath dinner was special too. 05:06 We always had people over 05:09 and we never knew who Mom and Dad were gonna invite 05:11 because every Sabbath 05:13 they would look around the church 05:15 and they would look to see 05:17 who didn't have a place to go, who was visiting? 05:19 Or who just looked like they were having a bad day. 05:22 Well, what I really like is that Mom would say, 05:25 she would say, okay now I want you girls are, 05:28 you all of us to look around and see who is sitting 05:31 all by themselves and let me know 05:34 and then I'm gonna ask them to come for lunch today. 05:36 Yeah. 05:37 And so, we were taught little on to notice who was alone, 05:41 who didn't have anybody, 05:43 who, you know to go to meals with 05:45 and so we would give our eye witness report. 05:48 Yes, that's right 05:49 And go and say, Mom, it's that lady over there, 05:51 it's that man over there. 05:52 And that's really teaching your children 05:54 to share God's love, that's what that really is. 05:57 And you know what else she would do 05:58 is not only did she always include and get involved 06:03 all five of us kids helping cook 06:06 but, us girls got to decorate the table. 06:09 And Sabbath dinner was special. That was fun. 06:10 Sabbath dinner... 06:12 We could be creative... It was just thrown together. 06:13 Sabbath was planned... 06:15 It was planned. and special. 06:16 And you are right, 06:18 even the way the tables set, 06:19 our best dishes were laid out there. 06:21 Linda always had to have the blue glasses 06:25 that somebody gave Mom. 06:27 Hey, you guys I still have there was one left 06:29 and I still have it in a box. 06:32 And I keep it because it was something 06:34 that was so special to me, 06:35 I looked forward to it as a child, 06:37 I knew on Sabbath we would have this blue goblets. 06:40 And so when mom was, 06:42 you know, had one left after all these years 06:45 she gave it to me and sometimes I... 06:48 And rightly so, you are the one that should have it 06:52 because it was your favorite. 06:54 That's sweet of you, guys. Yeah, that's true. 06:57 Well speaking of favorite, 06:58 we have an incredible recipes 07:00 in that you have for them which was about variation 07:03 of our favorite from our childhood actually, 07:05 but you've taken it and given it 07:07 a whole different twist. 07:08 It was, we have a surprise ingredient 07:11 that you are going to see and I'm gonna read 07:13 the recipe for you and you're gonna notice 07:15 there is a surprise ingredient in here. 08:07 Hmm... 08:08 And I'm guessing that the viewers 08:10 still haven't figured out what that secret ingredient is. 08:13 No. Have you? 08:15 You'll be surprised. 08:16 Okay, sis, can you turn on, I put my oil in 08:20 and I like to use the extra virgin olive oil, 08:23 I like the flavor that it gives. 08:26 Do I turn this one on too? 08:27 Not yet. Okay. 08:28 Okay, so... Can I put this in here? 08:31 Yes, you can 08:32 and that will give us more room here. 08:34 Okay, we're gonna, 08:35 I like to saute my fresh garlic 08:39 and this is fresh garlic because it gives it 08:43 just a little better flavor, 08:46 just the intensity of the flavor 08:48 I think comes out better and with this, 08:51 there we can shake it all in because it's, 08:55 that's good, that's good. 08:58 Okay, so let's... 09:00 We'll let that saute just a little bit 09:03 and now we're gonna get to our sauce 09:05 when that gets just a little bit brown, 09:08 just golden then we'll add it to our sauce, 09:11 but our secret ingredient for our sauce is cauliflower... 09:15 Hmm... 09:16 So I have already cooked this cauliflower 09:19 and it's very soft, so you can tell, I mean, 09:23 I can almost mush it with a fork. 09:24 You can do it 09:26 I can, so that's how soft it is, 09:28 so you're gonna want that to be really soft. 09:32 So we're gonna put that in here 09:36 and I noticed how Brenda 09:37 strategically moved away from this. 09:42 I don't miss much. 09:47 I don't really... I don't like... 09:49 I don't like doing those food processor, 09:51 they tend to blow up on me and things like that. 09:54 Although usually she blows them up 09:57 and the food goes on me. 10:00 Well, that's happen a couple of times I bet. 10:02 Okay, I'm gonna add the onion powder, and the salt, 10:09 the nutritional yeast flakes, 10:12 and then this is the unsweetened regular 10:16 flavored almond milk. 10:18 Okay, there you go. 10:20 We got a real team here going, she answered to me 10:21 Oh, hey, what's the deal here? 10:24 Oh were they brown? 10:27 Seriously, 10:28 I can dress her up, I just can't take her out. 10:31 Okay. 10:33 I just can't take your garlic out. 10:37 Well, we got a little roasted garlic going on here. 10:40 We have roasted garlic now. 10:41 We have roasted garlic. 10:43 That is the probably the secret ingredient. 10:45 It all works. 10:47 And it does smell good. 10:49 Okay, so we're gonna put our lid on and... 10:54 Close our ears 10:56 We're gonna blend it up, may be not... 11:02 It would help if we did this. 11:04 Let's do this. 11:06 You have to plug it in, you know. 11:10 Okay, you ready? Let's try this again. 11:13 And a one, and a two, and a three. 11:15 Fire way! 11:18 You know Mom's, Dad's one, two, three action 11:23 Oh, that's getting really creamy. 11:26 I did the cooking show for Tiny Tots 11:29 this brand new one, 11:30 and the boys all had blenders, 11:33 and so they were all getting ready to start 11:35 and I said now don't start it until Miss Cinda tells you, 11:38 so I just went, gentlemen, 11:42 start your engines. 11:47 And they loved it. 11:49 In fact, those programs are being edited right now, 11:51 you'll get to seen them soon on our 3ABN Kids Network 11:54 and you're gonna love it. 11:56 It's called Tiny Tots' Kitchen. 11:58 There we go, folks, this is our sauce. 12:02 So the cauliflower is the secret ingredient. 12:05 Cauliflower is the secret ingredient. 12:06 Oh, that made a nice sauce. 12:09 I'm actually gonna put it right on top of my noodles. 12:11 Yeah, that makes sense. I'm not gonna mix it in yet. 12:13 Sis, can you take the margarine 12:16 and put it in that big skillet 12:19 and start melting the margarine. 12:22 Okay. 12:23 Do you want it brown because I'm good at that? 12:32 Actually, it won't hurt to have a little bit of brown, 12:35 but I want you to add... 12:37 Thank you very much. 12:39 Okay, well, we're gonna add that later. 12:41 Okay. 12:42 Let me switch places with you again now, now it's safe. 12:44 Of course, you are. 12:46 Okay, we're gonna add our mushrooms, 12:47 these are little bit big, 12:49 so I'm gonna break them in half, 12:51 so if we can just move it on that little bit, 12:56 we're gonna... 12:58 Okay sis, you want to help me? 12:59 Can I just say a good thing in the kitchen, 13:02 with my sister is the funniest thing to do 13:05 and with Cinda, there's never a dull moment, 13:07 wouldn't you agree, Linda? 13:08 Oh, yeah. 13:09 Oh, I don't know what they're talking about. 13:12 Okay, So we're having a mushroom party out. 13:14 Yes. All right. 13:16 Well, let's get into that. 13:17 We're just breaking the mushrooms in half. 13:19 My husband doesn't like them, but I love them. 13:21 Oh, I love them and you know grandpa used to go in the woods 13:24 and get them, he knew how to find 13:26 a really good mushrooms. 13:27 Do you remember that? 13:28 And what's that word taste to eat. 13:30 Yeah, but he got these mushrooms, 13:31 I think they call them chicken in the woods 13:34 or something like that, well, he did those too. 13:37 Well, some mushrooms in the woods 13:38 are not safe to eat... 13:39 Yeah, you have to be careful. 13:41 Well, that's why we always relied on grandpa to do it. 13:44 Okay, okay, ladies, we're gonna have a contest, 13:48 take your mushroom, stand back so who can make the shot. 13:52 Are you ready? No, I'm terrible at sports. 13:54 That was cheating, that wasn't far enough back. 13:56 You're ready? 13:59 Oh, I know, I'm not gonna make it. 14:01 Come on. 14:06 See, nobody ever let me play sport in school. 14:09 That's the reason why. 14:14 But I was a good sport and tried. 14:16 Yes. You were. 14:17 That's true. 14:19 You did. 14:20 Now we're gonna take, this is vegeSal, 14:23 it's my favorite all-purpose seasoning, actually it's... 14:27 they changed, the box actually says spike on the outside 14:31 and then above the big word spike it says vegeSal. 14:34 I just love it 14:36 but you can use your own all-purpose seasoning 14:40 and sprinkle that over the mushrooms. 14:43 And now mushrooms have a lot of water in them 14:48 so they're going to create their own kind of like, 14:51 get little moist and stuff in there, that's good. 14:54 Shall I turn it brown a little bit or is it okay? 14:56 No, I don't think so. 14:57 Okay, we're gonna add our peas. 14:59 Look at the color on those peas. 15:01 Yes, beautiful 15:03 And then fresh chopped spinach. Ah, more color. 15:05 And as you can see, I'm really particular about chopping 15:08 the spinach, it's just uniform even. 15:12 Do you want this sauce in here? 15:13 It doesn't look uniform even to me. 15:16 Okay, 15:18 there you go. 15:22 Okay. 15:23 Now it doesn't take long for your spinach to wilt down 15:27 and so what we're gonna do is, 15:30 it wilts down in probably in about 60 seconds, 15:33 sometimes it'll take maybe 120 seconds. 15:39 That was close, sis. 15:40 So 15:42 but it does, you see it wilting fast, 15:47 so while that's wilting, 15:49 let's add our sauce to our noodles... 15:54 and... 15:55 That sauce looks absolutely delicious 15:58 and it looks so creamy just like a gravy or something, 16:01 or cheesy sauce or something. 16:02 It is. 16:04 Also you can make some gravy like that. 16:05 You could. 16:06 You know, you could use this for all kinds of things. 16:09 I actually was out visiting David and Catie, 16:13 my kids and I made this and David finished it up, 16:16 he got home from the hospital and he was like, oh, mom, 16:19 that's so good, is there anything left? 16:22 Okay, so we're gonna mix this up, 16:25 and clearly Brenda must have got me the bowl. 16:29 We all know that Brenda doesn't eye ball 16:31 the size of the bowl very good. 16:34 But I love you. Everybody tells me that... 16:37 But since you're challenging me. 16:38 Oh, no. 16:39 Everybody writes in and tells me 16:41 that it's not a cooking show 16:43 unless I spill something over the bowl. 16:45 Oh well, let's give her, she chose the bowl, 16:47 let's give her a challenge, here we go... 16:50 Okay. Here we go. 16:51 We're just gonna put all this in, 16:54 and now this can be eaten just like this 16:57 or oops! 17:01 Well, I guess it's like, 17:03 we're doing official cooking show now, it's over the bowl. 17:06 There you go. 17:08 So or you could do, 17:10 the sample one I showed you how, 17:13 if you make this ahead on Friday for Sabbath dinner, 17:15 you can put it in a casserole dish 17:18 and just bake it in the oven at 350 for about 30 minutes 17:22 and just until it's hot and bubbly 17:24 because it's already cooked. 17:25 And there you have it. 17:27 Hmm, that looks good. 17:29 Well, here, sis, 17:31 I think you should have a bite of it. 17:34 Here we go. 17:35 All right, I'll give you one right here. 17:37 I'll take my own bite. 17:43 That's good. 17:45 You know we love her. 17:49 We have something else coming up that's good. 17:50 My Reuben Casserole. 17:52 Let me read the recipe for you while she continues to chew 17:55 this delicious dish. 18:37 Now that's not a lot of ingredients 18:39 but I love Reuben sandwiches. 18:41 I do. I do too. 18:43 And so, a lot of times if you just, 18:46 if you've been eating meat, you're used to them, 18:48 and you're saying, oh, I can't have a Reuben sandwich again. 18:51 Well, you know what, you can, 18:53 because there's many vegetarian substitute meats 18:57 there are hard, 18:59 usually you think of corned beef 19:00 in a Reuben Sandwich, 19:02 and there is an incredible product by Worthington, 19:05 that's a corned beef but it doesn't, 19:07 it's not a vegan product, 19:09 I think it has egg whites I think. 19:11 So if that doesn't bother you, you know, 19:13 that's actually that one I use but I also if you want 19:17 a vegan version of it, then there are options. 19:19 I found one in local grocery store 19:22 and so the meat slices like this. 19:24 So you can do that as well. 19:29 In this version of this Sabbath dinner dish 19:32 is a casserole. 19:35 I've made it so that it's the casserole dish 19:36 so that you can enjoy, you know, your Sabbath dinner, 19:41 make it ahead of time and it's a wonderful, 19:45 easy to make ahead of time and easy for Sabbath morning. 19:48 And you know what, it's also full of memories 19:51 because grandma made her own Sauerkraut. 19:55 That's right. 19:57 And, oh I love... 19:58 so we grew up loving Sauerkraut 19:59 'cause grandma made it homemade. 20:01 I think you just... 20:03 I think you even have grandma Sauerkraut crock that she did. 20:06 Actually I gave it to our brother Kenny, 20:08 because Kenny does make Sauerkraut. 20:11 Yes, and it's really good. Yeah. 20:12 So, all right, 20:14 so to get started here's what we're gonna do, 20:15 we're gonna make our sauce first. 20:17 So, Linda, if you would turn this on, 20:19 we're going to put those onions, 20:21 they're already precooked 20:22 because everybody knows right now, 20:24 if you watch any of our cooking programs, 20:26 all three of us really prefer our onions cooked, 20:30 we not only prefer them. 20:31 I don't like raw onions. 20:33 None of us really... And you know what? 20:35 We have to give a big thank you to Jim Petts. 20:39 Yes, our onion man. In fact... 20:41 I took a picture of him as he was helping us this time. 20:44 Let's show this right now, there he is... 20:46 He's got his Micheff Sisters t- shirt on 20:49 and he's sitting there doing all those onions. 20:51 He cut onions for several hours for us. 20:55 On the back of his shirt we have Micheff Sisters, 20:57 he has onion man written on the back of shirt.. 21:00 I should've taken a picture of that, I didn't. 21:02 Well, let's take a picture of it and show it to him. 21:04 Next time we will. Yeah. 21:06 And he is just an amazing friend as well. 21:09 He comes over every time we're cooking 21:12 and chops all our onions. 21:14 How many onions we do it 21:15 and he just chops all our onions so. 21:17 Not a lot of people will do that. 21:19 Nope. That's good friends 21:21 Did you want me to get this up into holes? 21:25 Yes ma'am, I do, that would be wonderful. 21:28 I can tare this off. 21:30 Now you know why so many Tiny Tots love cooking 21:32 in the kitchen with Cinda, right? 21:35 That's right. Okay. 21:36 Sis, now you're gonna, we're gonna take this, 21:40 this is our almond milk 21:41 and take this right here 21:43 and we're going to just get all of them, 21:46 I'm going to put all the seasonings 21:47 in the almond milk including our cornstarch 21:51 and which is going to thicken it, 21:53 and the cornstarch, this is cold water, 21:55 cold almond milk, 21:56 so you wouldn't want to add that to hot liquid. 22:00 Cornstarch always add to a cold liquid, 22:02 so if you're using... 22:04 You gonna pick an onion, you did. 22:05 Otherwise you make a slurry 22:07 and add water and then add it to your liquid. 22:09 But, we're just gonna add it to the cold and... 22:11 Ready? 22:12 Then you're ready, I mean, it's all, is that all... 22:16 Get all the softer side here and... 22:19 This is really... Don't burn my onions... 22:21 This is really light rye bread. 22:23 We don't want roasted onions in here... 22:26 No roasted onions? No roasted onions. 22:28 Okay. This is light rye bread. 22:30 Can you use the dark rye bread too? 22:32 You can use any rye bread you want. 22:34 You can use the seeded, I personally don't care 22:36 for the seeds in my rye bread, my husband does. 22:38 He loves them. 22:40 So it's just your preference, if you like the dark rye, 22:43 use the dark rye, they have some really, 22:46 very dark dense European ryes. 22:48 I like the dark rye. 22:50 They call it pepper nickel or something like that. 22:51 But this taste really good. 22:53 This taste really good. Yeah. 22:55 So now would it taste like a Sauerkraut but we'll see. 22:58 So while she is... 22:59 so I have her tearing up, this is just one whole loaf 23:02 of rye bread, that all this is, 23:05 it's one whole loaf of rye bread. 23:06 So she is tearing that into little pieces, 23:08 while she's tearing that. 23:10 I've got my meat slices 23:11 and I'm just gonna cut them up into, you know, 23:14 bite size pieces here, 23:16 and so it's not anything for size. 23:18 I just like to have it just rather than torn 23:21 and then I just turn it and I just like that 23:25 and it's all ready. 23:28 So there you go, 23:29 so now that's ready to go 23:31 and we're going to turn this fire on, 23:36 and I'm going to just... 23:38 If we get out that cooking spray over there, 23:41 and we're just going to spray this pan 23:44 with a little cooking spray. 23:47 And, sis, let me have some of it you've done already 23:50 and we can get this in here going, 23:52 and we're just going to just brown up this bread, 23:56 just a little bit and toss that in here. 24:01 Now you tell me, sis, when that's getting thick. 24:03 Thick, because we want to, 24:05 is that cranked up the size that will go. 24:07 Well, I think so. We put this over here. 24:09 You know, I want, we ought to ask Kenny, 24:11 if he has any batches of Sauerkraut going 24:14 in grandmas crock? 24:16 Because Kenny does make, he does awesome Sauerkrauts. 24:19 He's busy being the Youth Director 24:21 for Michigan Conference, it's summer camp. 24:22 By to Sauerkraut. 24:25 And I also just put a little spray 24:26 on the top of this, just a little bit, 24:30 you know who... 24:31 Cinda got our grandmother's crock 24:34 and then she gave it to Kenny 24:36 and this recently I was up visiting 24:39 our mom and dad and our aunt Myrtle. 24:42 Our Mom's sister 24:44 Aunt Myrtle gave me her, our grandmother's crock. 24:48 So, yes, I'm really excited. 24:51 So you and Kenny can get together and crock away. 24:56 Well, that's one way of putting in. 25:02 But I was really excited about that 25:04 because I do like Sauerkraut too, 25:06 and Linda makes incredible dish, 25:09 I think you actually did it on of our programs 25:12 where you made a mashed potato dish with Sauerkraut... 25:14 Sauerkraut and potatoes. 25:17 Yeah, with potatoes and that was a delicious, in fact, 25:20 when we do Bible stories, our cook Mary Suko, 25:24 she always makes Linda's recipe at least one of the days 25:28 that we're cooking for Bible stories 25:31 'cause it's that well requested. 25:33 I mean people love that dish. 25:34 What is the name of it? 25:36 I don't even know if, I know that. 25:37 Sauerkraut potato dish. 25:40 All right. 25:41 Let me have the pan right here, sis, if you would. 25:44 So this goes together pretty fast 25:46 and I'm gonna spray this over here, 25:48 so don't get worried sisters, it's, yeah... 25:51 And I'm just, 25:53 I just sprayed it with the nonstick cooking spray. 25:56 Could I have our noodles over here? 25:59 Okay. 26:00 All right, I'm just gonna take this one from you then. 26:03 Notice I'm... I'm. 26:06 And we're going to just... Two shot... 26:07 Think I could do a three shot? I've got our meat... 26:09 I think you could do any kind of shot. 26:11 I know I couldn't. 26:13 They don't trust me when we all went to church school 26:16 and at recess everybody, you know, played, you know, 26:19 sports and games, 26:21 and everybody picked Cinda first, 26:23 she's that good at sports, and I was the last one. 26:26 Do we have to have her? 26:28 Nobody wanted me on their team. 26:30 I'll take you on my team, sis. 26:33 I'll protect you if someone tried to tackle you. 26:38 Say don't mess with my sister. 26:39 Okay, so sis, you're going to just add this together. 26:46 How thick does this get? 26:48 We're gonna add, I think that's pretty good right now. 26:50 So while you're mixing this up together, sis, 26:53 you might need want to put your gloves on, 26:55 and give it a good mix. 26:58 And while she's doing that. 27:00 Oops, let's see, 27:02 can I have your thing right over here real quick? 27:05 Okay, so we're just... 27:07 What you're gonna do is just brown these really quick 27:10 and of course you turn that off 27:11 because we don't want them burned, 27:13 but we just want them brown 27:15 and I'm gonna take some of them 27:17 and put in the bottom of this casserole dish, 27:21 and you're gonna half it. 27:22 So half of its gonna go down here like this 27:26 and make a nice, like a layer, 27:30 like if you were having a Rueben sandwich, 27:31 you know, your bread goes down there 27:33 and your bread's gonna go on top. 27:34 So... You don't want this thicker? 27:37 That looks wonderful right there. 27:38 Okay. Wonderful is good. 27:40 Wonderful is good, so now, sis, how's that? 27:43 We got it, we got it. 27:45 Okay, now I'm gonna mix this right on top of here. 27:50 And you're right. I needed that. 27:51 Let's go right in here. 27:54 And now, sis. 27:56 I think when we were little, mom really stressed the fact 27:59 that we need to just scrape out pans, bowls, 28:02 whatever because every little bit counts. 28:05 Well, so many people still ask us they'll say, 28:08 does your mom really watch the program to see 28:11 if we get all the... 28:12 and she'll tell you about it. 28:13 She goes, "hey, I saw that. " 28:16 She doesn't miss, nothing. 28:18 Girls, I don't want you wasting anything. 28:19 No, and she gets it, I tell you. 28:22 She is good at that. We can't waste anything. 28:24 Well, that's because, you know, 28:26 times were hard and she made it, 28:29 she made everything stretch. 28:31 That's right, okay now, this is gonna go, 28:33 speaking of stretching, it's gonna go right here. 28:39 casserole. 28:40 That's a lot at once, just a minute. 28:41 Ooh, ooh. 28:44 Well, it sounds like we have a train going through here. 28:47 All right. 28:50 She don't let me get away of nothing, I'll tell you what, 28:53 there's not a chance in the world 28:55 I'd ever suffer from not being humble that's for sure. 29:01 Yeah, I went to speak at a church 29:02 and someone came out to me, go, 29:04 I just love your cooking program 29:06 because you're always messing up. 29:08 I was like okay. We missed two pieces. 29:10 Don't want to disappoint you, I did mess up more 29:12 in the table this time, so... 29:14 Think I can squirt this from back here. 29:16 Oh, mercy, no. 29:17 Okay, so now you're just gonna drizzle all the way all across 29:21 just that yellow mustard and Linda, 29:24 could you get me a paper towel please? 29:26 I could. I really like that. 29:28 And you can put a little or a lot, it's up to you, 29:31 however you like. 29:32 I love that in there. 29:34 You could draw a flower in it. 29:36 Let's draw a flower. 29:38 Oh, we'll put some leaves. 29:40 Okay that's good. 29:41 Now you're gonna just put the rather breadcrumbs on top 29:45 and you're going to bake this, 29:48 just until it's hot and bubbly. 29:50 So it chills hot, so maybe 30 minutes at 350 29:53 and we have one already ready over there right off 29:56 the oven for you to look at. 29:59 I can't wait to try this. 30:01 Well, our next recipe is gonna come up 30:04 and that's gonna be my Eggplant Roll-Ups. 30:54 Now this is a kind of like eggplant parmesan type thing, 30:59 but it's a whole different looking dish. 31:01 This could be gluten free. 31:05 I am using a little flour in mine 31:07 but you can take the same thing, 31:09 do a gluten free spaghetti sauce 31:12 and you can do. 31:13 Gluten-free flour. 31:15 Yeah, you wouldn't even have to use flour, 31:16 you can just season your strips instead of putting flour on it. 31:20 So it's really easy 'cause we're gonna get started now. 31:24 You can even use oat flour or something like that. 31:25 You can even use oat flour. 31:26 So to get started, first of all 31:28 we're gonna turn our fire on here. 31:31 And then I'm gonna put some water in. 31:34 And we've already got our pre-cooked onions. 31:37 We already got our pre-cooked onions, 31:39 which we used our... 31:42 Pretty sure we can just say 31:43 and we have Micheff sister's onions. 31:48 But we make sure they're really done, 31:50 you know, and we have red pepper, yellow pepper. 31:54 And I want you to notice that you're going to be able 31:57 with this dish to color your plate like a rainbow 32:00 because we're also going to add green, 32:02 and it's gonna be beautiful. 32:03 I wonder if you're gonna get credit in there or not. 32:05 It just isn't a cooking program until Linda says, 32:09 color your plate like a rainbow and then you know, 32:12 you're getting good nutrition. 32:14 There you go. Drum roll. 32:16 I had no doubt, I knew it was coming. 32:17 Now, while this is simmering, 32:20 I want you guys to take off all the skins 32:22 and then cut it into thin strips. 32:25 The skin too. No, yeah, cut the skins off. 32:28 Can you leave the skins on if you like the skin? 32:30 Yes, you can, and I have in some of them. 32:32 Okay, I like the skins. I'm gonna leave my skins on. 32:35 You can do that. But just thin strips and... 32:38 Because, you know why I'm leaving it on? 32:40 Because you need purple in your rainbow. 32:42 That's right. So that's why I am doing now. 32:45 You can. Okay. 32:46 And there's salt in this water. 32:48 So as you cut your strips, put it into the salted water. 32:51 How thin are our strips gonna be? 32:53 Well, look at the ones over there, see. 32:55 Same. Yeah. 32:56 So cut them down... 32:58 Maybe our viewers can't see that one over there, see. 33:00 They might be checking out what we're doing so. 33:02 It's usually about this thin. 33:04 All right, so we're talking thin. 33:05 All right. 33:06 It does go down after you put in the oven. 33:08 So, yeah, do it as thin as you can. 33:10 All right. 33:11 Now in our peppers and stuff, we're going to put... 33:16 Put away zucchini, put away zucchini 33:17 Did you guys missed that? Good. 33:19 We're gonna put some McKay's chicken seasoning in it 33:22 and we're going to put Brewer's yeast flakes. 33:25 I love Brewer's yeast flakes, 33:28 and we're gonna put some garlic in there, 33:30 some minced garlic, and a little Italian seasoning 33:37 and we've got some seasoned salt here. 33:40 Here we go. 33:41 That's a little bit of actually a little bit of garlic powder 33:44 and here's our seasoned salt. 33:46 So, I'm gonna mix that all up and this is gonna simmer it. 33:49 They probably take about five minutes 33:51 or so to simmer this up here. 33:55 It's really. Here we go. 33:59 So we're gonna let that simmer. 34:01 And are you guys, you always, you cut so well. 34:05 Yeah, that's why we're in here. 34:09 Yeah, that is really good. Now this is salted water. 34:13 That's salted water. 34:17 So now... We're gonna eat. 34:19 For me, I'm not to making this gluten free today, 34:21 so I'm gonna use some seasoned salt. 34:25 I'll put this right here some seasoned salt in my flour, 34:29 and I just have a couple cups of flour, 34:31 you can put your favorite seasoning in here. 34:33 It doesn't have to be any particular thing. 34:35 This is more some chicken style seasoning. 34:40 I like McKay's and this here is Brewer's yeast flakes 34:47 and so I'm just gonna mix that all around 34:49 and that's what we're gonna dip our things into, 34:54 our eggplant strips. 34:56 So now I've mixed it all around, 34:59 and now we're gonna spray this pan. 35:01 I'll spray it over here, 35:02 so you guys won't get all covered with it. 35:05 Well, that's really nice of you. 35:07 I appreciated it. 35:09 Okay. 35:13 Okay. I need to get my mandolin now. 35:15 This would be really good with a mandolin. 35:17 Okay, now we're gonna take one of these eggplant strips 35:22 and we're gonna dip it 35:24 and actually I like to wear my gloves with this. 35:28 I think you also put some in your pocket. 35:30 She did. 35:31 So I'm gonna go, actually I'm gonna use them 35:33 while you're cutting now right there. 35:36 Because it doesn't get all over your hands and... 35:39 You want to use those while you're looking at me cut that, 35:41 because you know, I mean, I'm done. 35:46 If you're waiting for Brenda, you're backing up. 35:51 I'm just saying. 35:53 Okay, I'm gonna have to sit on this, it won't... 35:55 Actually, I will let you put this on, 35:59 since you're done and you can dip them 36:00 and put them in here. 36:02 Oh, great, great. I should've known. 36:03 Okay. 36:05 Because my peppers over here are cooking away. 36:09 Okay. And I'll just get this... 36:11 And we'll put another strip out here 36:12 and you do not have to turn them over. 36:14 You only need to have them on one side. 36:17 So you just put them in 36:19 and they'll be on one side like that, 36:20 have them touching 'cause they kind of shrink. 36:23 I'll just hold them down here. 36:26 Does this keep some from turning brown? 36:28 Yes. Yeah. 36:29 So now we're gonna put the spinach in, 36:32 the eight cups of spinach and I'm actually going to tear 36:36 some of this up a little bit but you don't have to, 36:39 you do not have to tear up 36:40 but I like it a little bit pouring up. 36:44 Just little smaller pieces? 36:45 Yeah, just a little smaller pieces. 36:49 And this is gonna cook down, it's gonna be, 36:52 you know, cook way down, 36:54 so eight cups of spinach is not really very much. 36:58 Okay. 37:02 I love eggplant. Here we go. 37:06 You know I really love food. 37:10 It's a good thing, I think most people do. 37:12 Well, you know what, I'm, I think it's really cool that 37:15 when we get to heaven, 37:16 Jesus has a banquet already prepared for us. 37:18 That's right. 37:19 It's gonna be an awesome, wonderful banquet 37:22 and he doesn't have to do that. 37:24 He could say well, you, you know what 37:25 you don't need to eat together 37:27 but there's something very important 37:28 about eating together. 37:30 Even when He walked on this earth, He... 37:31 It's a social event. 37:32 He did, He spend time eating with people. 37:35 So it is very important to spend time eating together. 37:38 There's a special bonding that goes over, 37:41 goes between us when we eat together. 37:43 So see how that's just gone way down? 37:47 You know, that it's in the bible 37:49 that we're supposed to invite people 37:51 into our homes and have them into our homes? 37:54 That's in the Bible. 37:56 I know, all throughout the Bible it talks about 37:58 how much we're supposed to love each other, so you know. 38:01 And I love my sisters. Put most, I love you guys too. 38:04 Put most of this in the bottom, spray the pan 38:08 and then put most of it in there, 38:09 save me just a little bit for the top. 38:13 And I think I had another spatula. 38:15 Yeah, there, you want to give me that spatula there. 38:19 Okay, I'm going to add. 38:20 This is done now, and I'm gonna add 38:22 the vegenaise to this dish right here. 38:26 So to the skillet, so we're just gonna stir up 38:29 all up like that, it's got the vegenaise in it. 38:32 Gives it kind of just a creamy, creamy kind of flavor. 38:36 Now we're gonna take this and we're gonna bake this 38:39 at how much? 38:40 Okay, you're gonna take this, you're gonna bake it at 350 38:43 and it'll take maybe about 15 minutes or so, 38:48 15 to 20 minutes. 38:52 Okay, now I'm gonna show you how we're gonna roll it. 38:55 These are a little bit smaller pieces 38:57 but, and you will let this all cook up like that. 39:01 So I'm gonna put a little bit here. 39:03 Right like this. 39:05 You want to do it right on here. 39:07 Yeah, I can do it right on here. 39:09 I'll put that right there. 39:10 You only need a little bit, and then you're gonna take this 39:13 and roll it up like this 39:15 and just set it in your pan like that. 39:17 That's all you have to do, just roll them up like that. 39:20 We'll do one more. Okay. 39:23 That's really pretty sis. We gonna put this up. 39:26 How's the eggplant taste, sis? 39:27 It's really good. You just roll it up. 39:29 It's very simple. 39:31 You can make it the night before 39:32 and then bake it the next day. 39:34 And you're gonna take a little sauce 39:35 and drizzle on the top. 39:36 And then you just take sauce and drizzle on the top 39:38 and we have some right here and you just, 39:40 you don't have to bake it long. 39:41 Maybe just 10 minutes until it's bubbly 39:44 and it's done and ready to go. 39:46 At 350? No, you at 350 degrees. 39:50 That's really good. I could eat it just like this. 39:53 Oh, sis, our next recipe that we're going to do 39:57 is Zucchini noodles with Kale. 39:59 Let's go. 40:01 Okay for this recipe, you will need: 40:47 I love this recipe because it's very different. 40:51 Instead of noodles we're going to make Zucchini noodles. 40:55 So this is the gluten free recipe. 40:57 So... Awesome. 40:58 Yes, it's very good, 41:00 and the sample I made ahead of time 41:04 and them we baked it in the oven. 41:06 So you can do it that way too or you can eat it right away. 41:08 So either way you can do it. But let's get started. 41:12 Sis, if you want to heat up, 41:14 you're just gonna saute your mushrooms, 41:16 but break your mushrooms into smaller pieces 41:19 because those are kind of big pieces. 41:21 And then the pesto, what's different about 41:24 the pesto is one I used walnuts instead of the usual pine nuts 41:30 and I'm adding baby kale and I love baby kale. 41:35 It's this little tiny tender baby kale leaves 41:38 and I love that. 41:39 So, sis, you're gonna take all of these ingredients 41:42 and put it in your food processor 41:44 and you can, and then you can process that 41:48 and I'm gonna show you, 41:49 this is a Vegetti and this machine and there, 41:56 you can get them everywhere, and if you don't have this, 42:00 they're very inexpensive but you can get it 42:03 any like Walmart, Target, you can get something like this 42:06 or you can get a little hand one. 42:08 You can get a hand one too. 42:11 In fact there's even one that looks like 42:14 a vegetable peeler that will do that. 42:17 But I'm going to first cut. 42:21 I'm gonna cut the top off of my zucchini 42:25 and then cut a little bit of the end off 42:29 and you throw it at Brenda, 42:31 no, just kidding there's waste can down here. 42:35 Now I, this has a suction cup and so I tried to secure, 42:41 press it down on to the cover 42:43 so then you're going to take and put this like this. 42:48 Put up like this and then start twisting. 42:53 Does this go in here? 42:55 Yes. And how long do I blend this? 42:58 You want to process that till smooth 43:01 and you know, I should turn this a little bit. 43:04 Oh there, you can see it. See out the noodles... 43:08 How cool is that? I love it. 43:09 This is zucchini noodles. Isn't that cool? 43:13 I love it. 43:15 And you can break them into smaller pieces 43:18 because they get quite long. 43:21 So you can but isn't that cool? It really is. 43:25 How do they cook though they come from the party. 43:29 Yeah but you can make it 43:30 and so then you just start again. 43:32 You can take this all out 43:34 and you can just have a little zucchini 43:37 if you want or you can just saute this up later. 43:41 Or you can, you know, throw it in the bucket. 43:43 Oh no, that's good zucchini, 43:45 we're not gonna throw that in the bucket. 43:47 That's good. 43:48 Okay, so we're gonna just keep going with our zucchini. 43:51 Oh, yes, scrape the sides a little bit, 43:54 and we're gonna keep going with our zucchini. 43:57 It smells good. 43:59 Ain't this easy though and it just, I love it. 44:03 I've really started using zucchini 44:06 instead of noodles for quite a few things... 44:12 In fact I'm working on another recipe 44:16 for zucchini salad 44:18 and I have a zucchini Thai salad, 44:22 instead of noodles I'm using zucchini noodles. 44:25 It's totally delicious. 44:27 So what's it look like a healthy meal. 44:35 Little bit more maybe scrape the sides again. 44:39 Okay. 44:42 Do you want this? 44:43 And you seriously you can use this again, 44:45 I just chop it up and saute it. 44:47 Okay so then what we're gonna do is... 44:53 That's probably good, sis. 44:55 Okay now what you need to do 44:56 is put that into Brenda's mixture. 45:00 And then see how long these get. 45:02 Look at this. That's cool. 45:04 Isn't that cool? Yeah. 45:06 And we're gonna put that and you can break it 45:09 into pieces if you want. 45:12 You do not want to cook this long. 45:14 I wouldn't cook it more than two minutes. 45:18 And I'm gonna do one more because I actually... 45:21 This cooks way down, so this looks like 45:24 a lot of zucchini here, 45:26 that I've got to prepare for this. 45:29 But it's not, it cooks way down. 45:32 And so you really will need all of this zucchini. 45:38 Okay and that's all there is to it. 45:42 Look at this. 45:43 Wow! That's amazing. 45:45 You just, just and all you do is heat this 45:48 for about two minutes 45:50 and your zucchini is ready to eat right here. 45:54 I actually like to eat it like this. 45:56 But then you did bake, I want to show that baked. 45:58 But you can also bake it 46:00 and it comes out little different in a casserole. 46:03 But it's ready for Sabbath dinner. 46:05 Yeah, so, you can do it either way 46:09 and you got a awesome nutritious meal 46:13 and you got something 46:14 for your gluten free friends too. 46:16 And you learned about a brand new toy for the kitchen. 46:19 That's right. 46:20 And something else for Sabbath dinner 46:21 is your cake. 46:23 Our preacher's cake. Let me read the recipe. 46:26 For this you will need: 47:18 Although our father is a preacher 47:19 that really isn't the reason for the name of this cake. 47:23 The name of preacher's cake, 47:24 it actually is a southern name in a southern tradition. 47:28 When everyone talks about the Bible Belt 47:31 in the south in the United States 47:33 and when preachers would attend to come and visit 47:36 there you know, it wasn't telephones 47:38 were readily available back in old days 47:40 and so they would just show up 47:42 and so people would have a preacher's cake, 47:44 whatever favorite cake was their favorite cake, 47:47 they called it the preacher's cake, 47:49 that they kept aside ready to make really quick 47:51 when the preacher came. 47:52 So nobody could touch the cake until the preacher came. 47:56 That was it, it was preacher's cake. 47:58 Preacher's cake, so you know this is a really fast. 48:00 I think, God had been a preacher back then there... 48:04 Had lots of cake. So, this is really easy. 48:07 We're just going to, actually before I did this, 48:09 you're gonna put the sugar in, sis. 48:12 We're gonna put the canola oil and you're gonna put vanilla. 48:17 Just put that all in there and we're gonna you 48:19 how fast this can go together. 48:20 Applesauce. Applesauce. 48:22 And Cinda, while that's happening can you spray... 48:24 I have a nonstick cooking spray that has flour in the spray, 48:27 that's a baking spray. 48:29 If you could just spray our pans 48:32 and, Linda, can you get our mixture going over here? 48:35 And this is how easy this is going to go together. 48:38 She's gonna blend that together real quick, 48:41 and because there is not a margarine 48:46 or a butter in this thing. 48:48 Really it's just a canola oil as your fat in cake, 48:52 you're just gonna mix that together 48:54 and then I'm going to just add 48:58 my corn starch to the flour over here 49:01 while she's mixing and... 49:04 I wondered if I kept on. Yeah, there you go. 49:07 And then we just here, put this in here, 49:10 and the salt, and the cinnamon, and we put those out here, sis. 49:17 And I'm just going to just mix those together 49:21 and as I do that, I'm gonna add a little bit of the pineapple, 49:28 and a little bit of the flour mixture 49:31 at the same time. 49:33 I mean, alternating so while she is, 49:34 you know, stirring, 49:36 and she does not drain the pineapple. 49:38 No, because we're using a lot of the juice, 49:40 you see I'm putting a little bit of that the juice 49:43 and then we put a little bit of, 49:44 think that turn up right and then... 49:47 I'm not going to grow it everywhere. 49:49 Well, you might. 49:54 Okay, so I'm gonna add a little of the pineapple. 49:59 And while she is over there stirring, 50:01 I'll help you with this. Thank you. 50:03 If you happened to have a mixture 50:05 that's a KitchenAid or a Bosch, 50:07 those are very helpful and to... 50:12 Wow! 50:16 Whoa! 50:19 Put some more pineapple in there. 50:23 Okay, then I put some more of my flour. 50:27 Normally you wait to incorporate all that, 50:30 I'm just racing the clock here 50:32 so I just want to get it all in here. 50:34 We can show that preacher's cake 50:35 can be made fast. 50:37 That's right. 50:38 The preacher's coming, quick bake the cake. 50:41 That's right. So it goes, sis. 50:45 Who is gonna tell the preacher, keep preaching. 50:48 Then you're just gonna add the pecans and the coconut. 50:55 There you go. Mom, I had blender in here. 50:56 While this mixture is getting a work out. 50:58 It is. Let's see, okay now. 51:02 We mean business now. 51:07 Okay and then once that's done, 51:10 you're going to fold in your mandarin oranges 51:14 and then just fold those in like that, sis. 51:18 And then you're going to divide that between your two pans 51:22 and you're gonna bake that at 350 degrees 51:24 for about 40 to 45 minutes. 51:26 Maybe 50 minutes depending on your oven 51:28 and when a toothpick comes out clean, 51:30 it is ready and it looks just like this. 51:33 You can see it, I've got one ready to go 51:35 and that frosting mixture I gave you the recipe, 51:38 its to basically put the ingredients then 51:40 and mix it up with your mixer and it's ready to spread 51:44 and you're just going to spread it 51:47 on the middle of the cake and on the top of the cake 51:50 and then decorate however you want 51:52 with mandarin oranges or pineapple or coconut. 51:56 All those things you have in the cake 51:57 and you can decorate it. 51:59 Have one right here ready for you to look at. 52:01 Right there. Sis, it's beautiful. 52:04 Since we, we don't have a preacher coming today 52:07 and we have two cakes so... 52:10 Right here, right here. I'll cut your piece 52:12 Oh no, I need a piece 52:14 There you go. 52:18 Drum roll. Wow and that is... 52:22 I think I'm gonna need two pieces. 52:23 That is a nice, moist, cake. I'll just take the cake. 52:30 Well, if you like these recipes we have six cookbooks now. 52:35 That's right. 52:37 You're gonna like some of the recipes 52:38 in those cookbooks too. 52:40 What do you mean some, they gonna like all of them. 52:41 Oh, that's true. 52:43 Here's how you can get your cookbook. 52:48 If you enjoyed the recipes you've seen today 52:50 and would like to purchase your own copy 52:51 of one of their cookbooks, 52:53 including their new cookbook, Cooking with Kellogg's. 52:56 You can write to 3AN P.O. Box 220, 53:00 West Frankfort, Illinois 62896. 53:03 That's 3AN P.O. Box 220, West Frankfort, Illinois 62896. 53:09 You can call 618-627-4651. 53:13 That's 618-627-4651 53:17 or if you'd like to contact the Micheff Sisters 53:19 for speaking appointments or concerts, 53:22 you can do so at their website at micheffsisters.com. 53:25 That's micheffsisters.com. |
Revised 2016-07-11