Participants: The Micheff Sisters
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 |
Revised 2016-07-28