Today Cooking

Entrée Salads

Three Angels Broadcasting Network

Program transcript

Participants: The Micheff Sisters

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Series Code: TDYC

Program Code: TDYC016043A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:08 Welcome to our 3ABN Today cooking program.
01:11 We are the Micheff Sisters.
01:13 I'm Linda. I'm Brenda.
01:15 And I'm Cinda.
01:16 And we're so excited you joined us today.
01:18 We are.
01:20 We have an incredible program today.
01:22 In fact, it's one of my favorite themes.
01:24 I got to tell you, it's one of my favorite things
01:26 on the menu where we go,
01:29 we are creating entree salads.
01:33 And really where your salad is your whole meal, so...
01:36 And I love that.
01:37 I do.
01:39 So... Healthy for you.
01:40 It's very healthy for you, and I love salads.
01:43 I do too. I mean, I crave salads.
01:46 Well, let me just position this,
01:48 I love a good salad.
01:50 Exactly.
01:52 And I really, if I go to a restaurant
01:53 and there's just, you know,
01:55 lettuce and a cucumber or a carrot or a lettuce,
01:59 carrot and a crouton,
02:01 it is not a salad to me at all.
02:03 I'm not crazy about that kind of salad at all.
02:06 In fact, if I go to, if I see on the menu like,
02:09 I look at the menu ahead of time,
02:11 and if I see on the menu,
02:12 they just have like a salad with the head lettuce,
02:15 and maybe a tomato and a carrot,
02:17 I won't go.
02:18 I mean, because there really isn't a whole lot of nutrition
02:21 in head lettuce.
02:23 Well... I don't...
02:25 I want romaine lettuce,
02:26 I want baby kale, I want baby spinach,
02:29 I want...
02:30 I admit to enjoying some head lettuce at times,
02:32 I would admit to that.
02:33 I never did like head lettuce.
02:34 But what I really love about salad
02:38 is all the things you can have.
02:40 I love to be creative with the salad.
02:41 What about you, sis?
02:42 And you know what,
02:44 I was waiting for you to jump in there because...
02:45 I am, because salads are amazing...
02:50 And Linda...
02:51 If you color your plate like a rainbow,
02:54 you are getting good nutrition.
02:55 So if you look at your plate and you see reds and oranges,
02:58 and purples and greens.
03:01 You know, you're getting the good nutrition.
03:03 You don't really need anything else.
03:04 So it's awesome.
03:05 That is true,
03:07 we give her hard time about it,
03:08 but it's honestly the truth and it's an easy way
03:12 to remember to get all your nutrition.
03:14 Well, you don't have to stop and go,
03:15 "Oh, dear, I wonder if I have
03:17 enough nutrition for my family?"
03:18 But if it's different textures and colors...
03:21 You're good. You have good nutrition.
03:23 Yeah, that's really good.
03:24 So what's your favorite kind of salad?
03:26 Oh, my, the things that you and Cinda come up with.
03:30 No, you come up with some really good stuff.
03:32 Yes, but I like yours better.
03:34 Yours prove that, no. I do.
03:36 You came up with an awesome one for this program.
03:38 I tell you what, it's kind of hard to beat
03:39 this hot dog salad,
03:41 and the one you've got with all that.
03:43 Oh, no, but you put potatoes in your salad,
03:46 how can you go wrong with that?
03:48 Have we whet your appetite yet?
03:50 In fact, maybe we should just show you.
03:52 Exactly.
03:53 Some of these salads, and then you can
03:55 see what Brenda and I are talking about.
03:57 Linda has made some of pretty incredible salad.
04:00 Exactly, in fact, we're gonna start off
04:02 with my Grilled Hot Dog Salad
04:04 and that's the one Linda was talking about.
04:06 I love it, then we're gonna have a Potato Taco Salad.
04:09 See that's what I'm talking about.
04:10 Yeah, I sampled that already. That's good.
04:13 Oh, and then we're gonna have Mediterranean Salad
04:15 with Mini Falafels.
04:17 And those falafels are so cute, sis.
04:20 Then we have a Spicy BLT Salad.
04:23 Oh.
04:24 And yes... And I do love that.
04:25 Then we have Grilled Vegetable Salad.
04:28 That's right, with all kinds of...
04:29 Now, see, that's a wonderful salad.
04:32 I love to make food and I love to cook.
04:35 And you know what?
04:37 I'm not saying that I'm not a good cook.
04:39 It's just I like you guy's stuff better.
04:40 God, you're awesome cook.
04:41 Are you all hungry now?
04:43 I bet you can't wait to see
04:47 how we're gonna make this and then you can go out
04:50 and make some for your family.
04:51 Exactly.
04:52 And can we just clarify Linda was saying,
04:54 she likes our recipes better,
04:55 but I think as cooks, any of us,
04:58 when it's kind of nice to be invited
04:59 to somebody's home and they,
05:01 and somehow their food taste better than
05:02 what you've been doing all along yourself.
05:04 So I think that's really what she's saying.
05:06 That's exactly what I'm trying to say.
05:08 See I knew, sis, I was having her back.
05:10 And also you know what?
05:12 We were all raised by the same mother...
05:15 And father.
05:16 And we all cook different. Right.
05:17 And we all like you, we're growing,
05:20 "How did you think of that?
05:21 I love that."
05:23 Well, the first thing I do when I go to their houses is
05:25 I go to the refrigerator.
05:26 Yes.
05:28 'Cause they always have so many good leftovers and I just say
05:30 "Oh, yeah, what's this?"
05:32 And I'm looking at their stuff they have.
05:33 You go to my freezer too?
05:35 Yes, because I love to eat Cinda's veggie burgers frozen.
05:38 They're like eating a popsicle to me
05:39 and they are just so good.
05:41 I don't get fat at all, she'll eat all.
05:44 You know, I always,
05:47 always have veggie burgers in my freezer.
05:49 I know. She does.
05:51 I can eat them frozen.
05:52 I like spontaneity and we'll say,
05:55 "Oh, this is a really hot day."
05:57 And will say "Hey, Jason and Michael,
05:59 you don't have school, let's go on the boat."
06:02 And we always, it's tradition,
06:04 we have to have my veggie burgers on boat.
06:06 So I was having them on my freezer and she knows that.
06:09 Yes, yes.
06:10 Try them frozen, they're really good.
06:13 I love them but I heat mine up.
06:15 They're good dessert.
06:16 Well, I heat them up, I put them in foil
06:18 and I stick them in the window of our boat
06:20 and by the time, by lunch time they're hot.
06:24 Yeah, they're good.
06:25 Well, let me read the recipe for our first salad
06:28 we're gonna make, and that's my hot dog salad.
07:05 And it's so it's not a lot of ingredients,
07:07 but it's like, I know if you've ever ordered
07:10 a Chicago hot dog veggie style,
07:14 it's gonna have Coleslaw on it.
07:15 So this is a take on the Chicago hot dog
07:19 that they serve.
07:20 I love, I used to play on a City League baseball team.
07:26 So I love baseball.
07:27 While she's talking can you put this up please?
07:29 But we love to go to Dodger Stadium,
07:31 because they have vegan Dodger dogs
07:35 and you can put all this stuff on it.
07:38 Okay, to start, Cinda,
07:40 you're going to take there's all our dressing ingredient.
07:42 She's just gonna put them in the bowl
07:43 and whisk them up and that's all it should take.
07:45 Just like that.
07:47 And I have the three hot dog buns
07:48 that we're going to cube and grill.
07:51 Now sometimes, some people for a hot dog salad,
07:53 you could just open it up on a plate
07:55 and put your hot dog there, you know,
07:58 grilled hot dog there with your slaw over it,
08:00 and eat it like this if you wanted.
08:02 But I thought, since this is an entree salad,
08:05 it would be good to just have these cubed
08:08 and toast it in the oven.
08:10 So that's we're gonna do
08:12 and I'm just gonna cube these up, Linda,
08:14 and we're gonna get that skillet really hot
08:16 and just in small bite size pieces
08:19 and just cut those up
08:20 and you just need three hot dogs for this,
08:23 because you don't want to overwhelm.
08:24 Three hot dog buns. Three hot dog buns, I'm sorry.
08:26 Three hot dog buns...
08:28 It looks like you have a whole lot more hot dogs.
08:29 While the hot dogs, yes, is basically a can of your
08:33 favorite vegetarian hot dogs.
08:36 Or frozen...
08:37 And frozen or you can like the kind sometimes
08:39 go in the fresh section of your grocery store.
08:41 And we put some spray in there, sis,
08:43 and I'm gonna put these in here for you.
08:47 And we just go over there with that.
08:49 And here we go.
08:54 You know, your grandsons,
08:55 I've a fire pit at my house
08:57 and your grandsons love to go and...
09:02 And grill...
09:03 And Baked up.
09:05 Yeah, over the grill. Over the fire.
09:08 You know, sis, you were talking about those Dodger dogs
09:09 and you're vegetarian so how?
09:11 I said they're vegan.
09:13 They are vegan Dodger dogs.
09:14 Are you serious? Yes.
09:15 That's what she saying, you missed it.
09:17 I missed that completely. You missed that.
09:18 I never had, folks, I never had meat in my life.
09:21 So let me just put this right here.
09:23 I didn't even know they had vegan ones there.
09:26 Okay, now we're gonna just spray
09:28 the tops of this right here,
09:29 and she is just gonna grill those up.
09:31 So just, you know,
09:33 spray them a little bit
09:34 with the nonstick cooking spray like that
09:36 and you're gonna just on the high heat,
09:38 grill those up.
09:39 And then, I'm going to take my, have my shredded.
09:44 You're going to shred all the cabbage
09:46 and the carrots and purple cabbage here,
09:51 you're gonna shred that.
09:52 So it looks like this just like you would for coleslaw
09:55 and add the carrots and, sis,
09:57 can you toss these together for me?
10:00 And with that, over there spatula.
10:03 How about if I use this one?
10:05 This, okay. Do I keep the skillet hot?
10:07 How about if I switch with you, sis?
10:08 Yes, because...
10:09 Sure. There you go.
10:11 Because I'm going to, you can put some spray in here
10:13 because I'm going to just slice these like this.
10:16 And we're gonna just grill them up,
10:18 just a tiny bit here, not to,
10:21 we don't want them hard just.
10:22 Can I have that spray again in that pan?
10:24 You can.
10:25 Spray it in there.
10:27 Really good.
10:28 That's okay, and we're just gonna put those in there
10:31 and so that's all we're gonna do with that.
10:32 We're just gonna, as you see how easy that comes together
10:35 and it doesn't take long at all.
10:37 This could be made up ahead of time
10:39 and stay in your refrigerator,
10:40 but don't add the bread cubes to it
10:44 until the last minute then
10:46 if you're gonna make it up ahead of time.
10:47 'Cause you don't want them to get soggy.
10:48 Yeah, that would not be good.
10:50 But you can make everything else up ahead of time,
10:53 cover it up and then when you're
10:55 before you're ready to serve,
10:56 toss in the breadcrumbs that are grilled.
10:58 And you're ready to go.
11:01 I just had a bite today,
11:02 and I think this is one of my best salads.
11:04 I said "I'm gonna go home and make this."
11:06 My husband would like this
11:07 and he doesn't like a lot of things
11:09 but I think he would love this.
11:11 So what we're gonna do here is,
11:16 just grill these up.
11:19 I think I dropped the breadcrumb down here.
11:21 Let me get this so it won't start smelling.
11:23 And as soon as you toss it, it is ready to serve.
11:26 So I like to just, you know,
11:27 grill this up just a little bit better.
11:29 And, let's see how, toss that around,
11:32 you might need, you had to spray just a touch.
11:34 Let me wipe my hands here a minute.
11:37 And looking good. Here you go.
11:40 And we do have paper towel... It's smelling good.
11:42 So anyways can mom
11:43 so I'm not throwing anything on the floor I promise.
11:46 Nothing right here. Because, mom I tell on her.
11:52 Okay, so you can go ahead
11:54 and start mixing that dressing in there.
11:57 And this is, you'll see
11:58 how quickly this comes together.
12:01 Just till they're barely, barely just a little golden,
12:05 starts to be golden brown like that.
12:07 How's your cubes doing over there?
12:09 Well, they're doing.
12:11 And what we're gonna see out,
12:13 she just tossed the dressing into here.
12:15 As soon as these are golden, just a little bit more,
12:18 that's gonna be in there and then at the last,
12:21 we're gonna toss the bread and voila.
12:24 It looks ready to toss in here.
12:26 You think? I think so.
12:30 I think we need to go. It's not browned yet.
12:33 I want a little bit more, it's still,
12:35 I like it to be a little golden like this around the edge,
12:38 I like that to be little more.
12:40 You know, I think you should have to throw 'em in.
12:41 Oh, no...
12:43 'Cause it's we had those at the baseball.
12:46 Oh, yeah, maybe I should rethink that.
12:47 I wouldn't suggest you should throw like that.
12:50 I caught some and I never did, somebody threw at me,
12:52 oh, my assistant Mellissa tossed some to me
12:54 and I caught it, I never do that.
12:56 I was like, "Ha ha, I was like look at me, look at me."
12:59 Yeah, prides goes before a fall,
13:01 the next thing, lost it.
13:04 I get scared when things were coming at me
13:06 and I close my eyes
13:07 so that's kind of why I miss it.
13:09 I love to play baseball,
13:11 I just don't want the ball to come to me.
13:12 I just like being a part of the team, it sounds like.
13:15 I like to stand out there in the fresh air and everything
13:18 but when the ball comes it's like,
13:19 "No, don't sit at my way."
13:21 And I was always outside playing with our brothers.
13:24 I love sports, love everything outdoors.
13:29 I was just like cleaning the house.
13:31 And I like playing with my dolls.
13:34 Nope, I was outside.
13:36 Or playing the piano, one or the two.
13:38 Well, I really...
13:40 Oh, those are looking good. I think you are right, okay.
13:41 You see, I think you guys are ready.
13:43 That's true.
13:45 Look at this, see.
13:46 Put those in there.
13:49 Wow, and that's all there is to it,
13:51 she's gonna toss those together, look at that,
13:54 that is ready to eat, all you need is our fork
13:57 and we'll have one I want... Oh, well, speaking of that...
14:00 Oh, she's actually...
14:01 Okay, I just happened to have...
14:03 Who carries forks around?
14:07 She's ready for you.
14:09 I don't have any forks.
14:16 It's really good.
14:17 Or at least, it didn't fall in the bowl.
14:21 It's delicious.
14:23 Huh-huh.
14:24 Well, now you can make this. I'll make that at home.
14:26 That's what I said.
14:27 That's what you should make it at home.
14:29 And here's one arty garnished and look it,
14:30 Cindy has garnished with that beautiful cabbage rose,
14:33 I want you to get a good look at that if you could.
14:36 Isn't that beautiful?
14:37 And it's all ready to eat and like Cinda says,
14:39 all you need is a fork.
14:41 I got another fork.
14:42 I'm gonna get some more.
14:44 Oh, there you go. That's delicious.
14:45 While she is eating more of my hot dog salad,
14:47 Linda is going to make her salad,
14:49 your potato taco salad.
14:51 That's right.
15:32 That sounds good.
15:34 And if in case, she was going way too faster.
15:36 Any of us go too faster reading the recipes,
15:38 don't worry about it at all.
15:39 There are two places that you can go to the recipes.
15:42 You can go to the 3ABN website and download the recipes
15:46 so that you can just enjoy the program,
15:48 put your pens and pencils away if you want
15:49 and just enjoy the program.
15:51 That's right.
15:52 Or you can go to micheffsisters.com
15:54 and you can get our recipes there.
15:56 We even posted the picture of the recipes,
15:58 so you can see what it looks like.
15:59 So you don't have to go through the work,
16:01 just enjoy the program.
16:02 Right.
16:04 Well, I'm gonna put my olive oil in here.
16:05 Okay.
16:07 And I also...
16:09 I usually at a lot of times, I use raw potatoes cut up,
16:12 but this time I'm using boiled potatoes
16:17 that are already been done.
16:18 It gels a lot faster
16:20 and it's really good this way too,
16:21 so you can really do it anyway you want.
16:24 And I'm gonna put some seasoned salt on it.
16:27 And we're gonna put some regular salt,
16:31 we'll stir that all up.
16:33 And some onion powder,
16:36 doesn't want to come out but we'll get it in there.
16:39 Okay and then we're gonna do some red pepper flakes.
16:42 Oh, potatoes and red... Oh, you got...
16:44 She's got our attention... Yes.
16:46 You can have them more if you want
16:47 and I've precooked onions
16:49 so I probably would have started out with the onions
16:51 but I don't care for them,
16:53 none of us like them when they're raw.
16:55 So we'll put them in already precooked
16:58 and that make sure that they are done.
17:00 We now prefer to as clear precooked onion
17:04 as Micheff sisters onions.
17:05 If you have potatoes like this when you stir,
17:09 you just have to stir it gently,
17:10 because the potatoes will fall apart.
17:14 But you know what?
17:15 You can't harm a potato,
17:17 you can mash it little slowly.
17:19 Good.
17:20 Now this is fresh corn that I'm putting in off the cob,
17:24 cut off the cob.
17:25 Oh, that looks good.
17:26 So it's not frozen, it's fresh.
17:28 And you didn't precook it either?
17:29 No, it's not precooked,
17:31 it just cut off the cob just like that,
17:32 it's really good like that.
17:34 And so we're gonna let that just cook up
17:38 that until it's like brown.
17:42 Okay.
17:43 And then we'll add the beans to it.
17:47 Okay.
17:48 And we'll make up a dish and do the topping.
17:53 We get started on this.
17:55 Well, this isn't quite done.
17:57 No.
17:59 What we're gonna do? We're just waiting.
18:03 So, is there anything you want to talk about?
18:05 Well, we are waiting 'cause, you know, we got time to chat.
18:09 Let just you and me have a little chat.
18:11 Okay?
18:12 I can tell you about,
18:13 Cinda never runs out of anything to say.
18:15 I'm having a really good day too.
18:17 Wish they had moved these chips away from me,
18:19 but I'm still having a good day.
18:23 So, you better put those chips.
18:25 Do you ever want to come and cook with those sisters?
18:27 Well, we love to have you come, yeah.
18:29 Well, one thing I would encourage you to do is that
18:32 if you have a favorite recipe
18:33 that you would like to say us when we're on the air.
18:35 Write to us and let us know what that is
18:37 or maybe you have a recipe idea
18:40 or that you just would have a taste
18:42 for something you're like,
18:43 "Oh, would you do a program on this,
18:45 or that, or the other thing?"
18:46 Right, a theme, our theme for a whole program.
18:48 When we've been actually doing cooking programs here on 3AbN
18:51 for more than 20 years,
18:53 and so when you've been doing for that long, it's...
18:56 Takes a lot of prayer for that.
18:58 It takes a lot of prayer to come up with new fresh ideas
19:00 each time for these cooking programs
19:02 and we do create our own recipes.
19:04 So we're using our, you know,
19:07 whatever inspiration God gives us for these recipes.
19:10 But if you have something that you would like us to say,
19:13 oh, I wish that they would have a program on this or that,
19:17 write to us and just you can write to us here at 3ABN
19:20 just address it to the Micheff Sisters,
19:22 it will get to us.
19:24 well, this here you fry it
19:26 till it's likes nice and golden.
19:29 And it's really good.
19:31 Not quite as much as grandma did,
19:32 'cause we don't have all the oiling that grandma did.
19:36 But you just fry it till it's nice and golden
19:38 and then you can put your chips down,
19:41 you can put your lettuce, you can top it
19:43 or you can put your lettuce on the bottom
19:45 and we have one here for you to see like that.
19:49 That's good.
19:51 See how easy that is and you serve it
19:53 with either use tofutti better than sour cream and salsa.
19:58 So we can just go right to our next recipe
20:01 and it's a simple as that.
20:04 That's delicious.
20:05 Well, Cinda's recipe is her Mediterranean salad
20:08 with mini falafels.
21:44 I actually got this idea for this salad,
21:48 when I was visiting David and Catie, my children.
21:51 Catie is an amazing cook. Yeah, she is.
21:53 And so I spend Mother's Day.
21:55 Oh, David's really good cook too.
21:57 But this is...
21:59 Catie, they've seen on Kids' Time.
22:00 Catie's our Kids' Time cook.
22:01 Yes, and so I spent Mother's Day with them.
22:05 Don't you think that's a pretty awesome Mother's Day?
22:06 That's a pretty awesome Mother's Day
22:08 to spend with the children.
22:09 And I did, and they were just so sweet,
22:11 they took me hiking, they took me, you know,
22:14 fortunately last time I wanted to spend time with them,
22:17 they took me bungee jumping off the bridge over a river.
22:21 She's little bit adventurous.
22:24 That would not be a place my kids would take me.
22:26 That's not where I would go at all.
22:28 I'm so sorry.
22:29 But this time they took me hiking.
22:31 But Catie made this salad for me and it was...
22:35 I loved it.
22:36 And when Brenda came up with the idea to do
22:39 entree salads for a program,
22:42 I thought you know what
22:43 would make this even a little more special.
22:46 I was thinking maybe mini falafels.
22:50 So that's my only addition, the rest is Catie's idea.
22:54 You mean, like this?
22:55 And I do have to... I have a confession to make.
22:57 Like that?
22:58 Sisters, I have a confession to make.
22:59 Yes, we're gonna learn how to make these.
23:01 I've got a confession to make.
23:02 What? It wasn't my idea.
23:03 It was Mellissa's idea for the entrée salad.
23:08 And I cannot take that credit.
23:11 But it was an awesome idea, we all loved it.
23:14 So we're gonna make, learn how to make this.
23:16 Aren't these cute? They're adorable.
23:17 And it just made I think made a nice addition to the salad.
23:22 So I'm gonna do this in steps, but I want to get
23:27 Linda going on getting a mixture for me.
23:30 While she's doing that, let me get you going first.
23:33 Okay, all right.
23:35 To put this salad together,
23:38 this is gonna be a part of our topping.
23:41 This is going to take some gloves I'm guessing.
23:43 Well, you can.
23:45 Well, there you go.
23:46 I took, I cooked this fresh corn mom's way.
23:50 She puts it in the microwave
23:51 for three minutes per ear of corn...
23:53 They're just so delicious.
23:54 And you put it in husk and all.
23:56 I love it.
23:57 It doesn't get waterlogged in the water.
23:59 Not at all.
24:01 So you're getting all the corn flavor.
24:02 It's so fresh.
24:03 So these are cooked and cooled,
24:06 they were cooked for three minutes per ear.
24:09 So take them off and then cut them off
24:11 the cob and then I want you to spray the pan with Pam.
24:16 Okay.
24:17 And then you're gonna brown this.
24:19 Okay.
24:20 So that's... I'll get going on this.
24:22 She can count on me. You all watch her.
24:24 She can count on me.
24:27 Okay, now Catie and my son David love cilantro.
24:33 I love cilantro and I'm trying to like it.
24:36 I really don't like it.
24:37 It's good for you.
24:39 I actually did put these in the falafels,
24:42 but neither one of my sisters would try them,
24:45 so to be nice to my sisters because I love them so much,
24:50 we're not gonna put cilantro in.
24:52 Oh! Yay!
24:54 Thank you, sis. Thank you.
24:57 So I'm gonna take this cilantro
24:59 and I'm gonna just throw it over there.
25:01 Okay.
25:02 Did I make the sink? Yes, you did.
25:05 You know what?
25:06 Actually you planted in the bowl.
25:07 Score. That's so funny.
25:09 You've actually planted... You got it on the soap box.
25:10 Oh, look, I can't do that even if I try.
25:14 Looks really pretty. I planted, so we'll grow more.
25:17 That was pretty impressive actually.
25:19 I'm actually trying to like cilantro,
25:20 because they all like it and it's in everything.
25:24 I don't love it but I'm able to tolerate it now.
25:27 But it was fine in it...
25:28 I use it in a couple of my dishes.
25:30 I have like a tablespoon or something...
25:31 I don't use it at all.
25:32 I use it very, very sparingly.
25:34 I'm trying, so but
25:36 I'm not gonna do that for this time.
25:38 Thank you very much.
25:39 So, we're gonna do, I don't even...
25:41 Melissa didn't even give me a measuring cup
25:44 because she knows how we measure,
25:47 It's not all precise, especially with this.
25:50 So here's what I want you to do.
25:51 We're just gonna, this looks like
25:53 and I said a cup of fresh parsley
25:56 and a cup of packed fresh cilantro
26:00 so if you pack it down,
26:03 that's gonna be pretty much all this.
26:05 That's gonna be two cups, so I don't put this in, sis,
26:08 but you can put the little ones.
26:10 No, that's not gonna hurt.
26:11 I just take the long ones off and throw it in.
26:14 All right.
26:15 You know that's, so you're gonna be fine,
26:17 it's all gonna blend up.
26:19 It's gonna taste good.
26:21 So we're gonna put everything
26:25 in a food processor.
26:28 And if you don't have a food processor,
26:30 I guess you could use a blender
26:31 and just do it in small batches.
26:34 Yeah, because I don't know
26:35 if you could fit all this in a blender,
26:39 but there you go.
26:43 Now we're gonna add, if you just add,
26:47 don't add this, that's our topping.
26:49 So add all of this, all of your spices.
26:53 Okay, the walnuts.
26:54 All your spices, put your garlic in,
26:58 put your lemon juice in, now also for the chickpeas,
27:03 I save and Catie taught me this trick.
27:06 Rather than put in oil,
27:09 'cause you'll notice this there...
27:10 Keep going, keep going, keep going.
27:12 Oh, this too?
27:14 No, never there in the job, sis, come on.
27:17 Seriously, she's just so intend on listening to my story.
27:20 I know, I love your stories.
27:22 You'll notice there was no olive oil in this,
27:25 but you could put it in if you're, you know,
27:28 want a little bit,
27:29 but Catie always saves the juice of them
27:32 from the chickpea and puts that in.
27:35 So that's what I'm gonna do?
27:36 I'm with Catie. I like that instead.
27:38 So put the chickpeas in.
27:41 Okay, and then you're gonna put
27:42 your lid on and pulse that up.
27:45 Okay, I don't do anything with that.
27:47 Not yet. Okay.
27:49 And for the quinoa, you can use
27:51 any of the types of quinoa that you want.
27:54 I love that Inca Red quinoa.
27:57 Are you ready? Sure, this in.
27:58 Wow, I mean,
28:01 we can over talk above processor surely.
28:05 Oh, you know what I need a spatula.
28:08 What's you doing over here?
28:09 Hey, I'm behaving myself, I said I get the job done.
28:13 I'm trying to keep my word over here...
28:15 Just put this down.
28:16 But to not make such a mess.
28:20 Oh, well. I made the mess anyway.
28:22 You know, what we say in Tiny Tots?
28:24 You make a mess, it's okay,
28:26 we'd just have fun cleaning up.
28:29 And you know what?
28:30 Any time I can be with my sisters, it's fun.
28:32 So whether we're cleaning or cooking, it didn't matter.
28:35 Okay.
28:36 Sometimes I make a mess just on purpose
28:38 so they'll stay longer.
28:40 Although, it seems like every time
28:42 we do get a chance to be together
28:43 'cause all of us have busy schedules
28:46 is we're always on the project,
28:48 whether doing cooking
28:49 or we're on the project or something.
28:51 I think we're long overdue for just a fun time.
28:53 Oh, we can go, I'll take you on the boat
28:55 and I'll take you on water skiing.
28:56 Now that I like.
28:57 Yeah, that sounds like a fun time to me.
28:59 Just bring the veggie burgers.
29:03 Okay, now you can add your quinoa,
29:05 I didn't add the quinoa first because I wanted it to,
29:09 you wanted to be a little bit chunky,
29:12 not totally pureed.
29:14 So and I didn't totally, you don't totally,
29:19 you don't wanted to be like real puree.
29:24 That's about ready... about.
29:32 Okay, I think that looks pretty good.
29:34 Am I chopping anything else over here or it's just that it?
29:37 That's it for it right now. Okay.
29:39 Okay, so, sis, let's take this off.
29:42 You're done, sis, put this...
29:43 Yes, and you know what,
29:44 we can actually move this out of your way and...
29:49 there. All right.
29:51 Now, what I'm gonna do, I'll get you start in,
29:55 let's pick, can you give this a quick spray?
29:58 I will, I will get my corn off it first.
30:00 Oh, I don't care.
30:02 They aren't going to hurt nothing.
30:03 Well, I'll spray it this way so I won't get it on you.
30:06 Oh, that won't hurt nothing either.
30:08 Although, I might put a little shine in your hair.
30:10 It might be... I could have used that...
30:12 I probably could have used that.
30:15 Okay, I, if you don't have a half tablespoon size,
30:20 'cause in order to get the little tiny ones,
30:22 I found a little tiny half tablespoon scoop.
30:26 I also, you can take just the tablespoon scoop
30:29 and then just pinch them in half and make them.
30:32 So you just gonna take it like this.
30:34 I love the scoops anyway.
30:35 I keep on in every size. I do too.
30:37 And then you get little ball like this,
30:40 and then you just flatten it just a little bit.
30:42 You don't want to flatten it too much,
30:44 but you just flatten it a little bit just like that
30:47 and then line them up on your tray
30:49 and you should get close to 80 of these.
30:55 Oh, wow. That's way too flat.
30:57 Too flat? Oh yeah.
30:58 You don't want to... See, you can't do it too flat.
31:00 Oh, I'm glad, she's got two over there doing that.
31:03 That's too much pressure for me.
31:06 I'll just make it fuller.
31:09 You'll be able to do this, sis,
31:11 because it doesn't have cilantro in it
31:12 and you wouldn't have to smell it.
31:13 Oh, well, there you go.
31:15 See look, sis, look,
31:17 just roll gently, just push it out.
31:19 Okay.
31:21 Okay, And then if you kind of get it out of shape,
31:24 then you can just kind of put it right back in the shape
31:27 and you just, they are nice even...
31:28 They actually go together really good.
31:30 Do a nice even roll.
31:32 That's way better, see the difference.
31:34 She didn't say it was perfect, she said way better.
31:39 She got that, didn't she?
31:42 Okay, like that. You're getting it.
31:45 Like that. You're getting it.
31:46 Yeah, that's good. Okay.
31:48 Okay, we're gonna let her keep going,
31:50 let me find that...
31:52 Tell me how I'm doing on the corn.
31:53 You want it more? Oh, yes.
31:55 Oh, yes, okay.
31:56 You want to take a look at this?
31:58 You want it nice, you want it little charred.
32:00 We want it little charred.
32:01 Okay, now look at this, you guys see how...
32:03 Yeah, I'll look at it.
32:06 See?
32:08 Does look good.
32:10 I'm doing good then over here.
32:12 Do you want to taste it? No.
32:15 It's good. I already brushed my teeth.
32:16 Oh.
32:19 I do.
32:20 Can I just tell you,
32:21 I was speaking at a church recently, sisters,
32:23 and someone came up to me and they said,
32:25 "I want you to know
32:27 that I just watched your cooking program this week
32:29 and I am not eating a thing and that you fix,
32:33 I'm not even gonna a try it."
32:35 And I said, "Why?"
32:36 I said, is there something you didn't like,
32:37 and he said, "I don't know, I'm not gonna try it."
32:39 And I said "why?"
32:41 "Well, Cinda didn't taste one thing,
32:43 and if Cinda didn't taste it, it can't be that good."
32:46 So I was like okay.
32:48 I came, I said,
32:50 Cinda you better starting tasting that food.
32:52 No problem.
32:55 Okay, now I'm gonna make the Tzatziki Sauce.
32:58 While you all are doing that,
33:00 I'm gonna take, this is a vegan sour cream.
33:05 Okay.
33:06 Which honestly, there's several different brands out there.
33:10 So just do your favorite brand.
33:13 There's...
33:14 And if you live in a country
33:16 that you can't get a vegan sour cream,
33:18 use regular sour cream.
33:19 Right.
33:20 You know, we know there are some places in the world
33:22 'cause this program, you know,
33:23 3ABN airs in every country around the world.
33:25 So there are some places you just can't get those products.
33:27 Right.
33:29 So, go ahead and use the sour cream.
33:30 Okay, we're gonna add the lemon juice,
33:33 also I need to get, you know,
33:35 I should get a, Melissa,
33:37 could you bring me the jar of VegeSal.
33:40 I want to show you, I had some people ask me,
33:42 because I'm always using VegeSal
33:44 for an all purpose seasoning.
33:45 It's my favorite. It's my favorite and...
33:48 Specially the grape seed And they keep saying...
33:49 And we would like to share with you,
33:51 whenever we have something that we like,
33:52 we're not...
33:54 we don't own stock in the company.
33:55 We don't get any kickbacks from them or anything.
33:57 Can you bring that here please?
33:58 But we do like to, you know,
34:00 share with you the things that we've found that we like.
34:04 Come on, Mellissa.
34:06 I was gonna try and pull her arm.
34:08 Linda, you saved her. I was saving her.
34:11 Okay, this is the VegeSal
34:13 and it's actually put out by Spike.
34:16 Can I...
34:18 All right, does that help better?
34:19 It's actually put out by Spike but see at the very top,
34:22 it says VegeSal, the very top.
34:25 I love this, it's an all purpose seasoning
34:29 and but if you have an all purpose seasoning
34:32 that you like, then go ahead
34:33 and use the one you like.
34:35 Would you eyeball this for a minute,
34:36 just make sure I'm doing good.
34:37 You're doing good. You're almost done.
34:39 Almost.
34:40 Okay, now for the cucumber and...
34:46 Catie likes it grated and
34:49 'cause I used to cut my in little tiny cubes and she goes,
34:51 "Mom I like it grated."
34:53 And I was like, "Wow! I do too."
34:55 So I take my cucumber and I'll just grate it.
34:58 I'm getting nervous about the corn,
34:59 I don't like messing that.
35:00 So you know, are you sure this side,
35:02 so just turn it down and let it sit there?
35:04 If it's black, it's good.
35:07 Oh, man.
35:08 Well, okay.
35:10 Linda, you want to take over this job?
35:12 No, I'm gonna make my little patties down here.
35:15 She hasn't said anything in a while,
35:17 so I must be doing okay.
35:18 Look at that, you're supposed to make them into round.
35:20 We got to be pretty.
35:22 Is every one of yours is perfect over here?
35:23 Yes, absolutely. I've got an idea, you guys.
35:25 I know how we can get let Melissa out to the set.
35:28 We will have her just show the back of her T-shirt,
35:30 she will go backwards in.
35:31 So Melissa, come here, man, we're just gonna have you,
35:34 you can back into the shot here,
35:35 and just see the back of your T-shirt.
35:37 Come on, just back over here,
35:38 keep coming, keep coming, come on.
35:40 So you can see, come over here,
35:42 come over here, so you can see
35:44 the back of her T-shirt.
35:45 So which it says,
35:46 it says Micheff Sisters Crew Chief
35:49 right there, see that?
35:51 There you go... She is amazing.
35:53 That's Melissa, okay.
35:55 Okay, I also,
35:57 I don't like the end of that.
35:59 I also grate...
36:03 Oh that, this isn't for that, this is for the...
36:04 Guys, this is for the Crew Chief.
36:06 That's what we call her.
36:07 Yes. Yeah. So then I...
36:09 after I grate this into here,
36:12 I usually grate two into here,
36:14 so after I grate two of them,
36:16 but I'm not gonna take the time to do that.
36:19 I'm gonna cut a tomato into it
36:21 and I just cut a tomato very...
36:26 Just in cubes? Just in tiny cubes.
36:30 Anyway, you want to do it.
36:32 Any your favorite way,
36:34 but I'm just getting tiny cubes.
36:35 I'm really getting nervous about my corn.
36:37 Okay, turn it off.
36:38 It's too much pressure.
36:40 It's right too much pressure...
36:42 It's starting to pop like popcorn.
36:43 Let's turn it off.
36:45 That's right, it's popping like popcorn,
36:46 I'm like, I did not want to be the one ruining her dish.
36:49 Sis, see, I just, if you can see this,
36:51 I just do it in little tiny cubes,
36:54 little tiny pieces and add that to your Tzatziki Sauce.
36:58 In the end to assemble the salad,
37:02 I've actually made it, here's a Tzatziki Sauce
37:04 that I've already made,
37:06 this got the cucumbers and stuff in it.
37:08 And to make the salad, we take...
37:13 Well, I don't have any lettuce out here, do I?
37:15 But let me show you what it looks like,
37:18 and Catie taught me this, she just puts everything
37:22 on a plate in little sections and isn't that beautiful?
37:26 Yes, it is beautiful.
37:27 And the little mini, see the little mini falafels
37:31 and I think you'll love this salad
37:34 and also if you keep,
37:36 if you'll store your lettuce and your cabbage and your,
37:40 each of your components for this salad,
37:43 each of your ingredients
37:44 if you store them in separate plastic containers.
37:47 Right.
37:48 You'll have this salad to eat all week.
37:50 Week and you can keep making it.
37:51 It last all week. That's awesome.
37:53 And then you drizzle that, when you're eating it,
37:56 you drizzle the Tzatziki over the top.
37:59 That looks wonderful.
38:01 Well, our next salad is my Spicy BLT Salad.
38:48 I love BLT sandwiches. Oh, I do too.
38:51 Just a minute.
38:52 What?
38:53 After I spend all that time
38:55 making these little falafel things
38:57 just so, I don't know how to bake them.
39:00 Oh, I'm sorry.
39:04 That's a good point,
39:05 she's watching out for you guys.
39:07 Because she wants to eat them
39:08 'cause they don't have cilantro in them.
39:11 I'm sorry, sis. Okay.
39:13 You bake them at 375, you spray,
39:17 you pan and then you spray the tops of them
39:20 with the non-sticking spray.
39:22 Bake them for 15 minutes, bring them out,
39:24 turn them over, spray them again
39:26 and bake them for another 15 minutes.
39:28 Oh, okay.
39:30 I can do that, thank you, sorry.
39:32 Just had to know. Okay.
39:34 Well, now we're ready for my BLT,
39:35 'cause I really do love BLT sandwiches.
39:37 I do too.
39:39 I like to put my vegetarian bacon in there
39:42 and fried up and I love a sandwich
39:44 like that especially on toast.
39:46 So this is gonna be a version of a BLT salad.
39:49 And to do that, Linda has all the dressing over here
39:52 and she's gonna take that from the whole avocado
39:56 and you can scoop it out with it, Linda.
39:58 And she's gonna take a whole avocado
39:59 that's gonna go in there...
40:01 All of this goes in?
40:02 Everything in there goes just.
40:04 The lemon juice and everything?
40:05 Just dump in the blender and that's it for the dressing.
40:07 All these ingredients I gave you, here's just...
40:09 You know, I love avocado
40:11 because David and Catie have avocado tree
40:15 and they send the avocados.
40:16 Oh, wonderful.
40:17 Oh, and they are the best avocados.
40:19 They don't have a year around tree,
40:21 so I wish they had a year round tree
40:23 so that I can have avocado year round,
40:25 but, ah, they're so good.
40:28 Well, you know, avocado is really good for you.
40:30 While they're whisking up the dressing over there.
40:34 Cinda, you're going to cube up,
40:36 I need about two cups of breadcrumbs.
40:39 I just do a scoop and a scoop.
40:40 Right, we don't have to be, you know precise,
40:43 but I gave you a two cup measurement you can go by,
40:45 if you like a little more bread,
40:47 add more in there,
40:48 if you want less, this is just a Italian,
40:50 totally Italian, European salad bread.
40:54 But you can use your favorite bread,
40:55 you can choose whatever you like,
40:57 you can put wheat bread in there
40:58 whatever you want but just...
41:00 Bite size like that? Yup, perfect.
41:02 And then, while she's slicing that up,
41:05 I'm going to spray this pan over here,
41:09 and I'm going to...
41:12 I'm going to just,
41:14 I have some vegetarian vegan bacon now.
41:16 There's a lot of vegetarian options
41:18 for the vegetarian bacon.
41:21 So you have to read the ingredients
41:23 'cause if you want,
41:25 stripples is one of my very favorite,
41:27 I love that, probably the best but it's got egg whites in it,
41:29 so it's not completely vegan.
41:31 It's vegetarian, but not vegan, so you need to check,
41:35 this is a vegan option right here,
41:37 there's many out there, just read the label.
41:40 There's a vegan restaurant in Tustin, California.
41:47 Oh my, they make their own vegan bacon
41:52 and they make the best BLT.
41:55 Okay, give me some more in here, sis,
41:57 so I am, now it's like toasting your bread
42:00 before you're gonna make your sandwich.
42:01 We're gonna just toast our breadcrumbs right here
42:04 and make our own toasted croutons
42:06 is really what it amounts to.
42:08 Hey, you guys ready? Ready.
42:09 We're ready.
42:12 You're gonna blend it till smooth.
42:15 She said blend it till smooth.
42:18 Okay. Okay?
42:22 You might have to stop this, sis,
42:23 and stir it a little bit.
42:26 Where's the spoon for the avocado,
42:28 right over here,
42:29 and you're gonna need to keep that there
42:30 'cause Cinda's gonna need to slice this for me too.
42:34 As soon as she finishes this, she's going to,
42:38 I need you to just cube.
42:40 Now I said in the recipe a half an avocado,
42:43 we're gonna add to our salad, but I love avocado so much,
42:46 I'm gonna actually do the whole avocado in here as well.
42:49 So let's just put that in here.
42:53 And avocado like they said is so healthy for you.
42:56 How's this looking?
42:59 That looks perfect, you're done.
43:00 I love perfect. That looks good.
43:03 What a good word.
43:05 Yeah, and then,
43:08 sis, you're gonna slice those tomatoes.
43:11 So you both can share the bread board here
43:15 and slice those potatoes
43:17 or you might want to get rid of those.
43:19 How do you want them sliced?
43:20 Just in half, just in half
43:22 and you can throw them right in the bowl with our lettuce.
43:23 Okay.
43:25 And that's all you have to do for that.
43:26 Wait a minute, sis.
43:28 Here we go.
43:30 All right. So just in half.
43:32 In case anybody's wondering,
43:34 there is a garbage can over here.
43:35 We aren't throwing nothing on the floor.
43:37 Sis, like this?
43:39 Yes, that's perfect,
43:40 throw in the bowl of lettuce over here.
43:42 And I'm going to, see I'm just crisping up
43:45 our veggie bacon and I'll just,
43:48 before I turn it over,
43:49 I think I will have to spray here one more time,
43:52 'cause some brands are, you know,
43:54 can be very dry too, so you want to just turn that over
43:57 and we're going to...
44:01 When this gets churned over,
44:03 I'm gonna have my sisters cut this into little pieces,
44:07 bite size pieces or like a,
44:09 you want if it was the baco chip.
44:10 You're gonna do that? Right here.
44:11 So there, that's... Oh, thank you.
44:13 Riling in here and let's see this is,
44:18 I'm gonna spray the tops of our bread
44:21 that I'm toasting over here in our skillet.
44:26 And if you don't want your non-stick cooking spray,
44:28 you can use olive oil.
44:31 I just tried to cut down as much on my recipes
44:34 for the fat as much as I can.
44:36 So but it's up to you,
44:37 olive oil does give it a nice flavor.
44:40 A little bit's not bad.
44:41 Yeah, so that's true, when you gotta, I guess...
44:44 You just want slice or the chunks?
44:45 But we're getting a lot of healthy fat right
44:46 in our avocadoes.
44:48 That's a really good healthy, whoo.
44:49 It is, are you want to slices or chunks?
44:51 Just, not slices, the cubed.
44:55 Wow, okay. There you go.
44:56 We cut in cubes and throw that in there.
44:59 Excuse me here, let me just throw that away.
45:01 We can do cubed and then after that,
45:04 I'm going to give you this here, sis.
45:09 And if you'd just make these like, they're hot,
45:12 make them like, cut them up like...
45:14 Yes, Linda, if want to put that in, I cubed it.
45:16 There you go.
45:18 Can you put that in? Make them.
45:19 How you want this? Oops, sorry.
45:22 I want like a baco chip.
45:25 Let me put that over there, you have something to do too.
45:28 So that's one turned off and now we're just,
45:30 this is almost golden, you can see here
45:33 and what we're gonna do is,
45:40 toss that together in here
45:42 and I can show you the one that's already done.
45:46 And here we go.
45:47 What are you gonna do, put the dressing on here now?
45:49 Yup, just pour the dressing on. Let's toss it up.
45:53 Oh, that looks good, I love this.
45:55 Okay.
45:57 This looks good, sis.
45:59 I can't, oh man, I want to try this.
46:00 Just see how nice it looks this is?
46:02 I want to try this.
46:04 It's like having your BLT on a toasted bread.
46:08 And that's all the bread comes in at the very last.
46:12 Put all these in? All of it in.
46:13 Every bit, it's some nice spicy avocado dressing.
46:17 It's like a avocado, jalapeno dressing.
46:19 It's not too hot.
46:20 If you don't like hot things before you mix that idea,
46:25 I'd really recommend that you at least try it first
46:27 before you decide not to put any jalapenos in.
46:30 'Cause it really isn't that hot and spicy at all.
46:33 It's just a touch and it's a...
46:36 Having a nice blended flavor...
46:39 If only I had a fork...
46:42 And let me throw it in here. Wait a minute.
46:44 I do have a fork.
46:46 Stir that up.
46:47 I carry one with me. Okay.
46:50 Of course, she does.
46:53 Okay.
46:55 Oh, I actually even have a bowl this time.
46:59 All right, well, here we'll do some of this with some of...
47:02 I got to get some of the bacon slices in there.
47:04 All right.
47:05 And here's a piece of bacon for you right there.
47:07 Oh, let's try this.
47:09 This looks so good.
47:10 There you go.
47:17 What do you think?
47:22 I think that's a winner.
47:24 And our next recipe is a winner too and that is,
47:27 see that's Linda's grilled vegetable salad.
48:11 Now I have a confession to make.
48:15 I have the privilege of being the girl's dean at Great Lakes
48:18 Adventist Academy and it's an awesome academy
48:21 where Jesus is just first in everything.
48:25 I just love it.
48:26 And I was really, really busy
48:29 and I called, happened to call,
48:31 Brenda called me and I just said you know what?
48:34 I just can't even concentrate
48:36 because I'm running back out the door,
48:38 I'm coming back in trying to make this recipe
48:40 and I said I can't do it and she said,
48:43 "Well, you know what?
48:45 Why don't you use quinoa, is that what you said?"
48:47 Quinoa. Quinoa.
48:49 Well, I don't even eat that, I didn't even,
48:51 I mean that's not really,
48:52 my husband doesn't like, isn't adventuresome.
48:54 So I went and really tried it.
48:56 You know, that stuff is pretty good.
48:59 I was like, why didn't I have it all these time?
49:02 And so she actually gave me the idea and inspiration
49:05 and after she talked to me, I just note down,
49:07 I thanked the Lord and just ask him to help,
49:10 make this salad a blessing to other people too.
49:13 So I really thank you a lot,
49:15 and I often times call my sisters if I need something,
49:19 Cinda always helps me out, garnishing,
49:22 you know what... She's our garnish queen.
49:24 I have to say, she really is.
49:26 Yeah, she is and she will help me out with that too.
49:29 And so see if you can't think of anything and you're just
49:32 everything is just going out all day along,
49:34 just call my sisters. I can't help you.
49:39 If you can call me and I'll pray.
49:41 I just wish that I would had a girl's dean like Linda
49:43 when I was in the academy. I know.
49:45 No, I'm not. Me too.
49:47 I was speaking out in California
49:48 in Mountain View Church out there,
49:50 and I had a parent came up to me and said,
49:53 "Our daughter is at Great Lakes Academy
49:56 and your sister is her dean and we just love her,
49:59 my daughter just loves her and went on
50:01 and on about how much they love you.
50:02 That's because her daughter is awesome
50:03 and I call her princess
50:05 because she just carries herself
50:07 like a princess, I love her.
50:09 So anyways, is this the fire... is the fire on in here?
50:12 No.
50:13 Turn the fire on,
50:14 put in the Micheff sister's precooked onions.
50:17 And if you don't like onions, just leave them out,
50:19 it's not gonna hurt anything.
50:20 Even though I have a lot, I love cooked onions.
50:22 I love onions.
50:23 It's got to be really good.
50:25 Yes, so I'm gonna put those in there and then
50:28 I'm going to put the peppers in and look at all the color,
50:34 just notice the color, good nutrition,
50:37 notice this, this is a fresh green beans
50:41 that have been slivered.
50:42 Oh, that looks good.
50:43 Oh, look at all that color, isn't that beautiful
50:46 and we're going to add the corn.
50:48 Fresh? That's fresh corn.
50:49 Cut off the cob. Yeah.
50:51 'Cause I saw you do it. Yes, it is beautiful.
50:53 What am I doing over here?
50:55 Okay, turn that on, you're going, Cinda's,
50:57 we're going ask Cinda over here to cube the tofu.
51:01 You can bring it over here,
51:02 we can cube the tofu and then...
51:04 How bigger cubes do you want?
51:05 We're gonna blacken it?
51:06 About like that big, about like this big.
51:08 About like this? Okay.
51:10 So we're gonna put...
51:11 Maybe I should just, you know, try one,
51:13 just to see if how to cube it 'cause it'll help me.
51:16 We're gonna put some blackened seasoning on the tofu...
51:19 Now I know how to cube it.
51:21 So here we are. That's all in the taste.
51:23 We've got some salt here, we can put sea salt,
51:27 we've got a little bit of fresh garlic,
51:30 I'm gonna put that in.
51:31 Now do you cook this till it's crunchy tender?
51:33 And we're gonna put in some seasoned salt
51:35 till it's just crunchy tender.
51:37 Yeah.
51:39 And here's some red pepper flakes,
51:40 I love the red pepper flakes.
51:42 I do too.
51:43 And I already have some oils in there,
51:45 so I'm just gonna put a dash.
51:46 Okay.
51:47 'Cause I've already sautéed the onions.
51:50 So we're gonna cook that up until it just is...
51:55 Crunchy tender. Crunchy tender.
51:56 So they're not mushy. Okay.
51:57 You can put this in here and then, Brenda...
51:59 Our grandma Micheff loved mushy.
52:02 You must sprinkle the blackened seasoning on it.
52:05 And, Brenda, we're gonna have blackened seasoning.
52:07 Here, sis.
52:09 And then, Brenda, is going to fry, is that skillet hot?
52:11 It's hot. It's getting there. All right.
52:13 That's right. It's getting there.
52:14 What about that? What's going on in here?
52:17 This is to taste seasoned salt.
52:20 Okay, so do you want more in there?
52:21 And what about the olive oil? And you know what?
52:23 That's all you do. What about the olive oil?
52:26 That we don't need the olive oil,
52:27 she's gonna spray a little bit,
52:29 we're gonna put this in here until it's blackened.
52:31 It looks like this, and that goes
52:34 on the top of the salad and it taste like this
52:37 and there we have one for you to see that's assembled
52:40 with the lettuce and it's just, it's a yummy salad,
52:44 thank, sis.
52:46 Well, my sisters and I have six cookbooks out,
52:50 wide variety and right now we're gonna show
52:52 how you can get yours.
52:57 If you've enjoyed the recipes
52:58 you've seen today and would like
52:59 to purchase your own copy of one of their cookbooks,
53:01 including their new cookbook, Cooking with Kellogg's.
53:05 You can write to 3ABN,
53:07 Post Office Box 220, West Frankfort,
53:09 Illinois, 62896.
53:12 That's 3ABN, Post Office Box 220,
53:15 West Frankfort, Illinois, 62896.
53:18 You can call (618) 627-4651.
53:22 That (618) 627-4651
53:26 or if you like to contact the Micheff Sisters
53:28 for a speaking appointments or concerts,
53:31 you can do so at their website at micheffsisters.com.
53:34 That's M-I-C-H-E-F-F -S-I-S-T-E-R-S.com


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Revised 2016-07-28