Participants:
Series Code: TDYC
Program Code: TDYC210002A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 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 01:09 Hi and welcome to another 3ABN Today cooking program. 01:13 My name is Melody Caviness 01:15 and I'm here with my handsome husband Randell Caviness. 01:18 Thank you. 01:19 I just love this man that he joins me in the ministry 01:22 and how wonderful is that? 01:23 It is. Do you enjoy it? 01:25 Yes, I do. 01:26 What do you enjoy the most, meeting people, 01:27 traveling or eating? 01:29 All for it. All for it. 01:30 All you go. I knew you would say that. 01:33 For some of you who are viewing 01:34 and maybe this is not your first time and you're saying, 01:37 Melody, I've never seen you without a black shirt 01:39 or a black jacket. 01:40 I'm wearing for the first time at 3ABN one of my chef jackets. 01:44 I retired them years ago, Randell. 01:47 Well, you look very nice in it. And you like it. 01:49 He loves it when I wear a chef's jacket. 01:51 So anyway, I was bringing that to your attention, 01:54 because I haven't worn one in years. 01:57 And you look very nice. So today, what are we doing? 01:59 What we're going to visit a country today? 02:02 What country are we visiting? Do you know? 02:04 I hope it's warm. 02:05 Yeah, We went through the winter in Ohio, 02:08 so that's why you saying that. 02:10 But no, we're visiting Mexico. All right. 02:12 You know, a big craze came around a couple years ago 02:16 with street food, Mexican street fair. 02:20 And so that's what we're creating today. 02:22 We're creating food from Mexico. 02:24 What you would get off the vendors mostly, Randell. 02:27 It's not like you go in a restaurant and sit down. 02:29 Street vendors. Street vendors. 02:30 Absolutely. 02:32 They catch the tourists coming in from out 02:35 of the border out of United States mostly, 02:38 and they catch them right there on the street. 02:39 What a great idea. But the food is... 02:41 Or off the cruise ships when they come in. 02:43 Yeah, they do everywhere. You'll see it in Cancun. 02:47 You'll see it all over now. It's really caught on. 02:50 So we want to bring you some of those flavors today. 02:53 And the first recipe we're going to do for you today 02:56 is the creamy cilantro slaw. 03:00 Would you read that for us today, Randell? 03:02 Thank you. 03:32 Yes, I was looking for a sombrero. 03:35 Will you wear it today? 03:37 I could use it with my hairline. 03:38 No, it's perfect. 03:40 But anyway, let's get right to this. 03:43 I've got a bowl here. We're going to mix it in. 03:45 And, Randell, do you mind pouring that? 03:47 All of it? 03:48 Pouring that slaw mix in there for me. 03:50 Now, folks, you can choose whatever slaw package you like. 03:55 There are so many out on the market today. 03:58 Today I'm using a broccoli. 04:00 You can use cabbage. 04:02 I mean, it's amazing. 04:04 I've seen with apples, fruits in them. 04:06 So I just chose this because the color was beautiful. 04:10 I love that and for our tacos. 04:12 And if you notice this canning jar right here. 04:15 I made... 04:17 That's what you were doing so late the other night. 04:18 It was. I was making my own yogurt. 04:23 As you can see it still has 04:24 and I've got a can here beside me. 04:26 I'm not pouring this on the floor, I promise. 04:28 But this is my own homemade yogurt 04:30 and it's vegan. 04:32 Now this one's made with soy, you can make with any you want. 04:35 But I used soy and then I used the capsules. 04:39 And that's it, soy milk and capsules 04:42 and then I let it set in to warm up. 04:43 There's something else you do with that besides the slaw? 04:46 Oh, I do many things. 04:47 I make a yogurt like a Greek yogurt 04:50 and I put fruit spread in there made only out of fruit juices. 04:54 Yes. 04:56 And I mean every time people eat it, 04:57 they say where did you get that yogurt? 04:59 From the kitchen. 05:01 So, but we're going to use this as part of our dressing today. 05:04 And I love it because it's not processed. 05:08 It has no stabilizers, no chemicals. 05:11 It's just good old yogurt. 05:16 Put that right over here. 05:17 I'm gonna get you to stir in for me, Randell. 05:19 You don't mind. 05:21 And I'm going to start adding. 05:22 This is my green onions that have been chopped, 05:26 and I think my sweet husband chopped those for me. 05:29 You just keep stirring and I'll keep adding. 05:31 How about that? I can do that. 05:33 Yes, you can. 05:37 I learned to fold. I didn't know what folding was. 05:41 Who taught you how to fold? You did. 05:43 I did. Yes, I did. 05:45 Because I would say fold something in for me, honey, 05:47 he was used to folding clothes and not foods. 05:50 And then we're going to add a little bit of salt to that. 05:53 And again, salt to your taste, folks. 05:55 You don't have to put it in if you don't want it. 05:58 That's totally up to you. 06:01 And a little bit of taco seasoning. 06:03 All right. 06:05 And there are a lot of taco seasonings on the market now 06:07 that do not have the caking agents in it. 06:10 And they do not have MSG. 06:13 So I really like that where they don't have it. 06:15 And my favorite, Randell, what is that? 06:17 Well, lemon juice. Lemon juice. 06:19 I love lemon juice. 06:24 That's really looking good. 06:25 I'm going to add some cilantro, wouldn't be cilantro. 06:29 Smells good too. Do you like that? 06:33 Oh, it does smell good. 06:37 Is that enough folding? Yeah, I'll do it. 06:38 Okay. 06:40 I don't need it anymore, so. 06:45 How does that look to you? Looks really good. 06:49 Now the reason why I wanted to make this today is 06:52 because in pair, of course, you can use it all by itself. 06:56 You don't have to add another product to it. 06:59 It's just good for a side dish or even for a meal. 07:02 You know some people will just see the regular tomato 07:06 and lettuce salad. 07:07 There are too many vegetables out on the market 07:10 or at the market that you can use instead 07:13 of just lettuce and tomato. 07:15 And fresh is always best raw. 07:22 But this especially... 07:25 There's so much color in there too at least. 07:28 Isn't that beautiful, Randell? We eat with what? 07:32 Our eyes. My turn? 07:34 I saved the little bowl for you. 07:36 The little bowl. 07:37 I saved the little bowl for you. 07:38 Yes, we eat with our eyes. 07:41 And so food needs to be bright, it needs to be nice seasoned. 07:46 Did you catch the...? I'll ask you. 07:48 Let me ask you a question. 07:50 No, you catch the garlic, 07:51 you catch the hint of the onion, 07:53 the taco seasoning, the lemon, it brightens it up. 07:57 And like any small or salad the longer it sets together, 08:02 the more it absorbs that flavor in it. 08:04 And this is going to go well with our next recipe 08:08 because we're going to use this with our next recipe. 08:10 We're doing the chicken style street tacos. 08:15 Do you want to read that recipe? 08:43 Well, I've got the gloves on, husband. 08:46 Looks serious. 08:48 It can be and what is this? That are soy curls. 08:53 Your soy curls. 08:54 And, folks, when you get them, 08:55 they've got all different sizes in here. 08:57 I do like to just break them up a little bit before 09:00 I put the water to them, 09:02 because this is the time to break them up. 09:05 And you're probably thinking, oh, Randell, 09:08 you're just having a blast over there with your coffee pot, 09:10 but that's my hot water pot. 09:12 I don't have to boil it on the stove 09:14 or anything like that. 09:16 I wanna folks could hear it that it was boiling. 09:18 I did. 09:19 It was boiling, so I broke them up a little bit. 09:22 And then what I want to do is 09:24 I want to put the taco seasoning 09:28 and the chicken style seasoning 09:31 on the soy curls. 09:34 And then it takes about two cups of water. 09:37 Randell, if you don't mind picking that up. 09:39 Don't burn us. Yes. 09:41 And just... Say when. 09:43 I will. Keep pouring. 09:45 Keep pouring. Keep pouring. 09:46 La-la la-la. Right there. 09:48 That's plenty. And I like to stir it in. 09:52 And then normally what I do, folks, 09:54 is I would put a cover over top 09:58 and let this just soak up all that liquid and get flavor. 10:03 Soy curls are a lot like tofu. 10:05 There's no flavor here at all. It's like dried cardboard. 10:09 But when you add the flavor to it, 10:11 that's when it comes alive. 10:12 And it makes amazing chicken style recipes. 10:15 I use it for so much. It's unbelievable. 10:17 It's my go to product because it's 100% soy. 10:21 It's non GMO, love it and it's not, 10:24 it's just dried soybean, 10:26 so you don't have to worry about all the processing. 10:28 Now I'm going to hand this to you to put over there 10:31 if you don't mind. 10:33 Over here, I have some coconut fat. 10:37 And normally what I do is I buy coconut milk in the can, 10:41 and I just use the fat 10:44 instead of using processed oil because coconut 10:47 is a good fat. 10:49 And then these soy curls 10:53 I did a little bit earlier. 10:55 But I'm gonna put some heat back into them. 10:59 So after the soy curls have 11:04 collected all the moisture, 11:07 and there's no moisture left or there's very little, 11:09 I might even put in a colander and squeeze it out. 11:13 Then I put it here. 11:14 I don't normally ever cook my food 11:17 on a high temperature. 11:19 I always use like a medium. 11:21 Most of the cooking I do at home is 11:23 in stainless or iron. 11:25 So I don't want it to stick. 11:26 So if I turn that to a low temperature, 11:29 it's not going to stick to my pan. 11:32 And I just want this to get warm. 11:36 So I can use it here in the taco. 11:40 And then for you at home, you want to just turn it 11:43 and let it simmer slowly until you have a browning, 11:47 so this nice little browning that it gets on the soy curl. 11:52 That's by just letting it stay in the pan 11:56 and letting it take all that moisture out. 11:58 And trust me, I have not had a stick in a stainless pan 12:02 because of the low heat and I just leave it alone. 12:05 I don't turn it to left where it's brown a little bit. 12:07 Though they have a heavier base, 12:09 so it evens the heat out a little better 12:11 if it's heavier. 12:12 It does on good stainless cookware, 12:15 my husband's learning to see, I told my husband 12:18 if you buy me good stainless steel 12:20 that has a heavy base. 12:21 It's better cooking the food. So he... 12:24 So where we've been finding most of our good stainless? 12:27 Oh, we go to the most expensive store in town. 12:31 And that's either at a goodwill or a secondhand store. 12:36 So now he's telling off on me. 12:38 I love secondhand stores, folks. 12:40 I mean, you know, 12:42 we have to be good stewards of our money, right? 12:44 We found some real bargains there. 12:46 I won't go into detail, but we have. 12:47 We really have. 12:49 And I'm talking about pans that probably cost hundreds 12:52 of dollars we've retailed for 499. 12:56 So thank you, praise You, Jesus. 12:58 You're always there to take care of us. 13:00 Now, earlier, before we did the tacos, 13:05 we did this wonderful cilantro slaw. 13:10 Yes. 13:11 And a lot of your recipes in Mexico on the street tacos, 13:15 they use a slaw instead of a lettuce like 13:18 we do here in the United States. 13:20 We always use lettuce on our tacos. 13:22 So this is a little different. 13:23 And, Randell, if you hand me. No, I don't want those. Sorry. 13:27 If you hand me the corn tortillas 13:29 and what I did earlier 13:31 was I actually heated this 13:35 or should I say somebody helped me heat this 13:38 to where they're flexible. 13:40 Now when I'm at home, 13:42 I make my own homemade tortillas. 13:44 Thanks to Julia Mallory. 13:46 Julia has, oh, I'm telling you 13:49 when she comes to camp meeting to help us out in the kitchen, 13:51 her and her husband are bakers. 13:53 It's amazing the tortillas she makes down there 13:57 and they're nice and thick. 13:58 And people volunteer to work there just for those tortillas. 14:01 Yes. 14:03 So, Julie, if you're out there listening, 14:06 you better crank up that press because we're gonna send 14:09 business your way. 14:10 So what I want to do here why they're still nice and hot. 14:14 Oh, nice. Nice. You can smell that. 14:19 I want to turn them off. 14:24 And then I'm going to start filling them. 14:29 And it's so simple, so simple. 14:33 Starting to smell really nice. I know. 14:36 And I'm going to use this spoon here 14:41 to get some of that slaw on there. 14:44 Doesn't that look beautiful? Look at that. 14:47 And then I'm just gonna leave it open for a minute. 14:52 I know what my husband's thinking over here. 14:54 Where's mine? Where's mine? 14:57 But actually He's my... 14:59 I mean, I don't know what I do without you tasting 15:01 all the food for me, Randell. 15:03 Well, that's my, my benefit and my pleasure. 15:07 It's your pleasure. Is that what you're saying? 15:13 Nice, nice, nice. 15:14 Now, always we eat with our eyes. 15:17 I say it over and over again. 15:19 I don't like food to look emaciated. 15:21 I like food to look nice. I have an extra one. 15:24 You put that over there for me right now. 15:26 So for me, I like green onions. What do you like? 15:29 Green onions. You like green onions. 15:32 Jalapeno? I love jalapeno. 15:35 So yours has to have lots of jalapeno. 15:37 Yes. 15:39 I'm okay with jalapeno but not as much as you like. 15:42 And then a little cheese and this is a vegan cheese. 15:45 I love this vegan cheese. 15:47 There are so many varieties out on the market now, folks. 15:50 I mean, it's crazy. 15:52 And they're relatively inexpensive. 15:55 That is a $10 plus plate at the Mexican restaurant. 16:00 That you make for... 16:02 Pennies on the dollar. Pretty much. 16:04 I don't. 16:05 I don't know if this cost $1.50 if we went into costs, 16:09 so and they just fold it up. 16:12 Of course, they're probably not as full as mine. 16:14 And they just stand there on the street and eat them, 16:17 that's why they call it a street taco. 16:19 Now I don't know if you're going to try this or not. 16:21 But this is your plate whether you eat it now or later. 16:24 It's up to you. I'll take a bite. 16:27 Are you gonna take a bite? I wanna make a mess. 16:28 I like to see his reaction, there's just... 16:30 I wanna make a mess. Well, that's your plate. 16:31 You make a mess on that plate. 16:33 Oh, that's right, I'll eat all three then. 16:34 Yes, you get to have all three. 16:37 He's afraid to take a bite because he's got to make 16:39 a mess in there. 16:42 Do you need that? 16:44 Now do, I know there's jalapeno in there but do you taste 16:47 how subtle but nice the soy curls are and the slaw. 16:52 It just tops it off, doesn't it? 16:54 Blend is the word. 16:55 It does and it just like a cake you put frosting on the cake. 16:59 Or you can put salsa, you can use whatever you want folks, 17:03 do whatever you want. 17:04 But this is just an idea 17:06 of how to do a street taco in your home. 17:09 We're gonna go to our next recipe 17:11 which is our cilantro lime rice. 17:13 Sounds good. You're gonna read that for us. 17:42 Here we are again. Yes, we are. 17:44 More food. More food. 17:46 I love it. 17:47 I have my trusty rice cooker out here, Randell. 17:50 So I could not make this and have enough 17:54 time to do this program. 17:56 So I cooked my rice first. 17:58 And what I normally do is I do two to one ratio 18:01 on my rice because I use whole grain brown rice. 18:04 And so I've already got it cooking and 18:06 I put lime juice in there as it was cooking. 18:09 So you want to give us some flavor right in the beginning. 18:12 But when it's done as it is now, 18:15 I normally just fluff it up. 18:18 And you can, this is basmati here, 18:20 long grain rice, you can use really 18:22 whatever rice you want to. 18:23 I'm going to scoot this over a little bit, 18:25 and I'm going to put just a little more lime juice 18:29 because this is about the lime 18:32 and then I'm going to do my 18:36 chicken style seasoning, 18:39 my garlic, 18:42 my salt. 18:44 Okay, that stuck in there. 18:47 My salt. 18:49 And of, course, my lime zest. 18:52 You got to have the lime zest in there folks. 18:56 Brightens the color a lot too. It does. 18:58 It really does. Gives a color. 19:03 And actually I forgot my cilantro. 19:06 Normally I have my cilantro as well. 19:09 I'm gonna hand this back to you. 19:11 Take my base out. 19:19 And that's you. That's really us. 19:22 It's so quick, so easy. 19:25 And you'll just have to pretend like I have my lot, 19:28 my cilantro here. 19:31 And then I never put my lime zest 19:35 nor my cilantro in until the last because you do not 19:40 want to cook it in. 19:41 It will turn brown. Okay. 19:43 It happened to me the first time I ever cooked it. 19:45 So you definitely always want to have it at the end 19:49 and just before you serve it, and I normally don't even zest 19:53 up my limes, Randell, till just before I'm ready to use it, 19:57 because they'll darken as well. 19:59 Okay. 20:01 They just get, just, they don't look pretty. 20:02 I want it, I want it fresh and I want color there. 20:05 Same thing happens in avocado 20:06 if you leave it out, gets brown. 20:08 It does. It does same thing. 20:10 And then serve it is ready to go. 20:11 You could put a sauce, you can mix it with 20:13 any of your favorite dishes. 20:14 But I know the cilantro lime rice is a really popular dish. 20:19 First time I ever ate it was in a Mexican restaurant 20:21 we went to and I said, "Man, I really like it." 20:24 So I decided to make it at home 20:25 and it's become a favorite for us. 20:27 We eat a lot at our home. It is. 20:28 It has a tremendous flavor and the aroma is great. 20:32 It is. 20:34 Oh, it smells good to me with my fresh lemon 20:35 or lime juice. 20:37 We are going to move on to our cheddar less, 20:40 cheddar less nacho's 21:23 This is a hidden recipe of a new cheese sauce 21:26 with these nachos. 21:28 You've had several and you keep improving. 21:31 I know. But you know what? 21:32 I was really surprised with this. 21:34 Because of all the new cheeses on the mark, 21:36 all that non-dairy. 21:38 I went out and I started looking, I thought, you know, 21:40 I want to find something that really is close to that cheese 21:44 flavor and possibly without nutritional yeast flakes. 21:49 Not that I have a problem with nutritional yeast flakes, 21:51 but some people do. 21:53 And yet, if they're vegan, then there's a lot of cheeses 21:56 they don't get to eat. 21:57 And if they do find some at the market, 21:59 they're usually full of a lot of fat. 22:02 And I thought come up with one, Melody. 22:04 So I just kept looking and reading. 22:05 And one of the main ingredients in cheese is rennet. 22:08 So I thought what would, what would replace that. 22:11 And I came up with some of my own yogurt that I make, 22:16 along with some apple cider vinegar, 22:18 which a lot of people use that in gluten 22:20 free products because it really helps lift 22:23 something that's gluten free. 22:24 So this recipe today 22:26 we're going to make the sauce first. 22:28 Let's go ahead and take this off, Randell. 22:30 And you can help me to pour. 22:32 I want to go ahead 22:33 and add a little bit of the water first. 22:37 To do that. 22:38 And then if you want to get that, 22:40 that is the... 22:43 All of it. 22:45 Yes, that is the almond flour, 22:48 which almond flour is not a flour, folks, 22:50 it's just almonds that are beat down 22:54 or processed to look like a flour. 22:56 And I use cooked potatoes, you probably saying, 22:58 oh, Melody, you're putting the skin in there. 23:00 I use nothing but organic potato, 23:02 so I'm not afraid of the skin. 23:04 And my husband actually washed them really well. 23:07 And the taste of organic potatoes 23:10 are so much better. 23:11 It's noticeably better sweeter, nice taste. 23:14 It is and I'm not pushing organic. 23:16 We don't have a farm. 23:18 I'm just saying it's better for you. 23:20 And it actually tastes better. 23:21 I'm going to put in the coconut cream, 23:24 we're going to add that little fat there. 23:26 And this is my tapioca starch. 23:30 And, Randell, let's put the apple cider vinegar in. 23:33 It's right here. 23:35 And, of course, the lemon juice, 23:36 I can't do anything without lemon juice, 23:38 you know that. 23:40 Little less, 23:42 because this was made for a bigger picture. 23:44 And rice, if you have any rice, throw it in there. 23:47 You know what I did one day? 23:49 And if you don't have rice, you can't eat it. 23:52 Don't put the potatoes in. 23:53 If you won't eat the potatoes 23:54 but you eat the rice, then put the rice in. 23:56 So just the same quantity in either one 23:58 because they will absorb that 24:00 if you notice, I'm not using a cornstarch. 24:03 So I need something to actually make it thick. 24:06 So I use the potato and the rice. 24:08 And then my favorite roasted red peppers. 24:12 And if you can roast your own. 24:14 And I don't care about the color of that potato, 24:18 because we're going to blend it all up anyway. 24:21 And then I'm going to add that Greek style yogurt. 24:24 Now, folks, I can't wait for you to try this recipe here. 24:29 And send us some information. 24:31 You know, let 3ABN know, 24:33 hey, I tried that recipe, it was really good. 24:36 Or call me, you always have access to call me. 24:38 She's very accessible. 24:40 She may not pick up the phone immediately, 24:42 but she will call you back. 24:43 Sometimes I just can't. 24:45 A lot of times you just pick it up. 24:46 I love it when people call and say, 24:48 I am trying to get a hold of Miss Caviness or Melody, 24:52 and I'm like that's me. 24:54 You answer your own phone, I'm thinking go to. 24:58 So we're gonna put this on here and this 25:00 is going to be noisy for a few minutes. 25:03 But we want to get it all blended up nice. 25:05 Ready? 25:40 It's warm. Well, that was fun. 25:42 Did you like your cheese shower? 25:44 Yes. 25:45 You know, folks, I don't know the house I've ever lived in 25:47 that my ceiling didn't have some kind of orange on it, 25:50 because I'm phenomenal for taking off that lid 25:53 to the Vitamix. 25:54 Now normally, I'm going to let this go and go and go, 25:58 honestly, until it's just a big pot of steam, 26:02 because with a Vitamix, you have such centrifugal force, 26:07 it will cook it. 26:08 Now, if you don't have a high powered blender, 26:11 remember to just put it on the stove and get it hot. 26:15 There's nothing in here that would harm you 26:17 if it wasn't cooked. 26:19 It's going to taste a whole lot better if you just cook it. 26:22 So what I would do here 26:25 is I am going to pour this cheese sauce. 26:27 Hey, have you tried this one, Randell? 26:30 I've tried several, 26:32 I don't know which one this is, but... 26:34 Yeah, well, I don't know that you've really, 26:36 I'm just gonna get your approval here 26:38 on the salt especially. 26:41 But I think it's good. 26:45 It's good. That's really good. 26:47 We were sitting at the table. 26:49 I remember when I made this recipe. 26:52 And I cooked this and my son came over and he sat down, 26:56 he was eating and he said, 26:57 "Mom, where'd you get that cheese sauce 26:58 that you, that's there." 27:00 And I said, "I just made it." 27:01 He said, "That's the best cheese sauce I've ever tasted." 27:03 He said, "It actually tastes like cheddar cheese." 27:06 So... 27:07 It's one of my favorite snacks. 27:09 Nachos? With some jalapenos however. 27:13 With some, you know when we were kids, 27:16 my mom and daddy after Sabbath on Saturday night 27:20 would always go to Kmart. 27:22 Do you remember the blue light special? 27:24 I've heard of it and I didn't attend. 27:26 I grew up. Okay. 27:28 Well, I grew up with the blue light special. 27:30 And my mother as soon as she would walk in the door 27:34 would grab the nachos. 27:36 That was her favorite thing in the whole world 27:38 were the nachos. 27:39 I like lots of cheese on mine. 27:41 I've actually put lettuce, everything you can think of. 27:45 I've put them in the oven, put so many different things. 27:49 I needed another spoon, hang on, 27:51 because I don't want to touch that. 27:52 This is a product that I've been using a lot lately 27:55 and you really like this. 27:57 This is the soy crumble taco. 28:01 And it comes just like this but dry. 28:05 And so, I always just put some water, 28:08 maybe a little garlic, 28:10 maybe a little taco seasoning added to it. 28:12 It really tastes well all on its own. 28:15 It really does. Randell likes this a lot. 28:19 So I make an ultimate 28:24 nacho, where I actually put sour cream, 28:28 do you remember avocados guacamole? 28:31 It is a huge meal beans. 28:33 Now because my husband 28:36 is going to demand lots of... 28:41 That looks good. That's good to me. 28:46 Jalapenos, I got to say it right. 28:48 I've got to make Julie happy. 28:50 And I know I'm getting that all over, 28:52 but I'm purposely wanting to put 28:54 some of that olive on the side. 28:55 Now you don't have to do this, folks. 28:57 You can just eat in plain with cheese however you want to. 29:00 And I'm going to cut just a little bit of tomato. 29:04 Now why am I cutting that tomato, Randell? 29:07 Do you know? Tell me. 29:09 Well, number one, I love tomatoes. 29:11 Number two, this is not the right knife 29:14 but we're going to use it, color. 29:15 Okay. I am going to brighten up. 29:19 It looks pretty now but watch when I just put a few. 29:22 Oh yeah. Just over top of it. 29:24 It's for the color. 29:27 What do you think of that? 29:29 So would you like to have a nacho? 29:32 Certainly. 29:34 Yeah, I'll put this bowl out 29:35 so you can do it over that bowl. 29:36 Okay. 29:40 I'm waiting. 29:42 You know, I just love it when my husband says hmm... 29:46 Hmm. 29:48 He does like it. 29:49 I love this dish too. 29:51 It's actually one of my favorites. 29:52 But this is probably one of my all-time favorites 29:56 that I've been serving lately. 29:58 And I've had so many compliments on this recipe. 30:01 We're gonna go to that right now. 30:02 And this is my Mexican corn salad 30:06 and it is a take off the Mexican street corn, 30:09 Randell, instead I put it in a bowl. 30:12 And I'm telling you it's amazing. 30:14 But would you like to read that recipe for us? 30:16 Thank you. 30:48 Well, Randell, the corn salad. 30:52 This has been so popular, folks. 30:54 I mean, I remember Lindy just standing there 30:58 what I was feeding the group from Amen. 31:00 And she was standing there she's like, I can't believe 31:02 I'm here with my plate. 31:04 This is like five plates I've ate this already. 31:06 And she would dip some on her plate. 31:09 She did it. 31:10 She'd get more and they actually were standing 31:11 around getting this corn. 31:13 And it was again a recipe I designed about 31:17 a year ago with the street corn. 31:20 And so I said let's make a salad out of it. 31:22 I needed something to go with a Mexican style dinner. 31:26 So I needed something like this. 31:27 I wanted the color 31:29 and I thought we'll just cut it off the cob. 31:31 And my sweet husband yesterday 31:33 was just slicing this corn off of every cob. 31:37 I think I had you doing 16, 16, 31:41 was it 18 ears of corn in there not because, folks, 31:45 I don't want to use frozen corn. 31:47 It would be my next two. 31:49 But I love fresh corn and you know you can get it 31:52 almost in any store now year round. 31:55 Yeah. Might be a little more pricier, 31:57 but this one was really sweet you told me. 31:59 I can't recall right now, but he really liked it. 32:02 And I bought it at the store. 32:04 They had just put it in the bin. 32:05 I mean, it was right off the truck. 32:07 Nice. 32:08 I just put a little water in here to saute it. 32:12 I didn't use butter margarine or oil. 32:15 And this is the way I like it just right 32:18 now to where the kernels are starting to get just 32:21 that little crunch to them, but they're not real soft. 32:25 I don't want it real soft. 32:27 So I'm going to hold this up, 32:28 Randell, since I think it's pretty well done. 32:31 And I did that on purpose 32:32 because I didn't want to waste all the time. 32:35 If you'll hold that. 32:37 Let me pick this up and can you get that? 32:40 Yes. 32:42 I guess we should have turned that around. 32:47 Almost. As much as you can. 32:52 That's pretty good. Oh, I made a mess. 32:54 That's okay, that's my job. 32:57 That's my job to get corn everywhere. 33:00 Okay. 33:02 Look how it's still steaming. 33:03 It smells really nice already. 33:05 I am going to put in some 33:08 fresh jalapeno. 33:12 Not a lot. 33:13 If you want more, hey, be my guest, put it in there. 33:16 Makes me happy. That does make you happy. 33:20 A little bit of green onions. 33:23 If you don't like onions, folks, just don't put them in. 33:26 Don't put them in if you don't like them. 33:29 Green bell pepper really adds a good flavor to this corn. 33:33 And then the red bell pepper balances that. 33:36 We've got that little sweet 33:38 and I am going to put just a little bit 33:43 of the lemon juice there. 33:45 What have I got here, Randell? Vegenaise. 33:48 Well a vegan mayonnaise. 33:50 Excuse me, San Diego from the coast. 33:52 Yes, yes, vegan mayonnaise. 33:55 That just makes a color really nice. 33:58 Look at that. It's beautiful. 33:59 I mean, you could eat it just like this, 34:01 but we're gonna kick it up a notch. 34:02 Now, I don't want a lot of vegan mayonnaise in here, 34:06 because I don't want the mayonnaise to overpower. 34:09 Sure. 34:10 You know, this is a street corn. 34:11 In Mexico what they do is they rub 34:14 mayonnaise on the cob instead of butter. 34:17 Right. 34:18 They just do like a mayonnaise and then they put 34:20 sometimes chili. 34:22 Right. 34:23 But I went ahead and put the jalapeno peppers. 34:25 And so I just want enough to coat and see since 34:29 the corn is nice and warmth. 34:31 Just gives it a mellow flavor. 34:33 I'm doing the same thing you were doing. 34:36 I don't like to be messy in the kitchen. 34:38 But unfortunately I am. 34:41 My dad taught me though. 34:43 You know, my dad was a chef 34:46 and he cooked for the officers in the Navy. 34:49 And then when he got out of the Navy, 34:50 my dad opened up his own restaurants. 34:54 And I felt like a spoiled child probably was because he would 34:59 come to my class every Tuesday morning, 35:04 about 9-10 o'clock 35:06 and bring from his donut shop a strawberry sprinkled donuts 35:12 for the whole class. 35:13 I was so popular in the first grade, it was just amazing. 35:17 My dad I should say was very popular. 35:20 Now, this has about everything I needed it but this 35:24 and this is a vegan parmesan style cheese. 35:30 There are certain brands out there like better than others. 35:32 This is the one that I have to grade. 35:34 And I absolutely love it. 35:36 And this to me, along with the vegan mayonnaise 35:41 actually makes this dish. 35:44 And yet, I can't imagine it 35:45 without the jalapeno to just give it that slight bite. 35:49 Because I don't put a lot in there, 35:50 you might not even get a piece 35:52 of jalapeno in two or three bites. 35:54 You know what I'm saying? But it is, it is so good. 35:59 You can add ingredients or delete ingredients in the case. 36:02 Yes, you can. 36:04 But not only is this yummy, it's beautiful. 36:09 To me, I could just sit here and eat the whole bowl. 36:12 And I'm sure I have before. It's one of my favorites. 36:15 I'm going to take this fork. 36:17 So you can tell me, honey, 36:19 whether I did this a good job or not today? 36:25 Immediately. 36:27 Did you get jalapeno or did you just get the... 36:29 It just gives you the immediate blast of flavor. 36:33 Oh, I've taught my husband well, blast a flavor. 36:37 That is wonderful. I love that. 36:40 Although you had a good mom, I'm sure she taught you 36:42 just about everything you needed to know. 36:44 And this folks is probably my favorite of the corn recipes 36:49 that I have as well. 36:51 And you know, I like to take food to a different dimension. 36:53 So I took it from the corn that was on the cob 36:57 that we did a street corn, and then I took it into salad. 37:02 Now if you said, Melody, 37:03 can you go somewhere else from here? 37:04 I'd say well, absolutely. 37:06 We can make a casserole. 37:07 We could put some cheesy sauce, 37:09 other elements to here, put it in the oven covered 37:13 with some more of the parmesan or some type 37:15 of a cheddar style cheese, 37:17 and maybe even some corn chips in the bottom. 37:20 I could see this being a wonderful, wonderful casserole. 37:23 So you could do them. You think you like that? 37:26 Those folks that don't like corn, 37:28 they should try this corn, they might change their mind. 37:31 It will, some people it's like onions, 37:33 it could be a texture problem. 37:35 But I... And it's warm. 37:38 I always put this together when it's warm. 37:40 However, when you eat it cold, it's just as good. 37:44 Yes, it is. 37:45 But when you make it and add everything together. 37:47 When it's nice and warm, 37:50 everything just starts to kind of melt a little bit 37:53 and it just gets all ooey-gooey, it's wonderful. 37:56 So you think this one's a winner always? 37:58 It's A plus. A plus. 37:59 Oh, I like getting good grades. 38:01 Hey, we're gonna go on to the next recipe. 38:04 And for this recipe, 38:05 it's our tropical fruit salad with cream pear sauce. 38:09 Do you want to read that off, Randell? 38:43 You know, Randell, I can eat this whole bowl 38:46 of fruit by myself. 38:49 It is and it's so healthy. 38:50 Look at the colors, look at the rainbow here, 38:53 it's just amazing. 38:54 There are so many other fruits that we can put in here. 38:57 Tropical to me is anything that you would get in any 39:01 the islands tropical place. 39:03 There's guava. I didn't put any guava in here. 39:07 If you could think of any other fruits that you would like 39:10 or is this bait. 39:11 You could put grapes if you wanted grapes. 39:14 So I mean just beautiful. 39:17 This was the pineapple that I purchased, was it, 39:22 I don't think it was as pretty color. 39:25 I really like, 39:27 there is a pineapple on the market. 39:29 And it is a golden pineapple. 39:32 And if you see that, folks, it's actually the sweetest, 39:36 it almost looks too ripe 39:38 when you open it up but that is a different type 39:40 of pineapple that they have out. 39:42 And it is amazing. But this really did taste good. 39:45 So I was shocked because it was so light in color. 39:48 And, of course, one of my favorites, aren't they, Mark? 39:52 I said, I called you Mark, one of my favorites, Randell. 39:55 Her partner. 39:56 My partner, I'm so used to looking over at Mark 39:59 and saying stuff but, Randell, our blueberries. 40:02 You know how much I love blueberries. 40:04 Those are beautiful blueberries and nice size. 40:07 They are. They are beautiful. 40:08 Blueberries have been good for about a year. 40:10 I mean, you know how some seasons they will come in, 40:13 they're a little sour. 40:15 They don't have that sweetness, but for the last year, 40:18 they've been really good. 40:19 And this is my favorite fruit, isn't that? 40:21 Aren't they supposed to be a brain food? 40:24 Yes, most of your berries are. 40:28 And I hear a lot of people say, "Oh, I can't eat fruit." 40:30 And I'm like, "Why?" 40:32 "Oh, because I'm not supposed to." 40:34 I'm why. 40:35 And then the same person might sit down 40:37 and eat with me and have a piece of pie. 40:39 Yes, I don't get. Or a piece of cake. 40:42 But they're allowed to have the cake or 40:43 the pie because they adjusted for it. 40:45 That's mostly diabetics, but they can't eat the fruit. 40:48 I'm thinking just eat the fruit and forget the pie or the cake. 40:52 This is so much better. Look at this bowl already. 40:55 It looks wonderful. 40:57 Now, I chose pecans today. 41:00 And these are roasted pecans. 41:02 But if you like a different type of nut, 41:05 you could do an almond. 41:07 You know what would really be super good in here? 41:11 A macadamia. Oh yeah. 41:13 Macadamias would be amazing. 41:16 And actually with the fruit sauce, 41:18 try that sometimes using a macadamia 41:21 and I used almond flour, almond. 41:24 And the reason why I use so much almond flour 41:26 is because it's easier to find. 41:29 It's inexpensive in comparison. 41:32 And if you don't have that high powered blender, 41:35 it blends so well in just your traditional regular blender. 41:40 So I I've kind of transitioned into that for that purpose. 41:44 And I don't use cashews as much as I used to. 41:46 No. 41:47 Yeah, I don't think we've ever used them, 41:49 since we've been married at all. 41:50 No, very minimal. 41:52 And it's because they're harder to find, 41:53 and they're more expensive. 41:55 Though they have a greater fat content as well or not. 41:58 Well, they do. 41:59 And I've heard and I know they're good for you. 42:01 But I've also heard that it can add to the cholesterol 42:05 something about the cholesterol is not as good 42:08 whenever you eat the cashews. 42:11 I love cashews though, they're one of my favorite nuts. 42:14 I think Brazil nuts would be good in here. 42:17 But look already. It's looking really nice. 42:19 Now was that hard? Not at all. 42:21 You know, my grandbabies. 42:23 They come around me all the time. 42:26 And I sometimes at night, or in the evening, 42:29 I remember they say they love a fruit plate. 42:31 Right. 42:33 And if they come to grandma's or we're together, 42:34 I will make them just all types of different fruits, 42:38 put some healthy cracker for them on there. 42:40 And, Randell, they feel like I just gave them a stake 42:44 probably to most people, they love it too. 42:47 Those little guys really love it. 42:49 I can tell when they've been there because usually 42:51 they're in our bed. 42:53 And there'll be a little bit of crackers or something in. 42:56 Or fruits or something. 42:59 But you know, I really try hard for my babies 43:02 to make sure that they're eating as healthy as possible. 43:05 Because every commercial on TV 43:08 and you and I really are not TV watchers, 43:10 we're 3ABN watchers when we get the opportunity. 43:13 But every commercial is geared for something that 43:16 is very unhealthy for children and for adults. 43:20 So they're blinded by this every day 43:23 in your commercial programming. 43:25 And so I'm trying to, to train them to eat 43:27 the things that God created that are healthier for them. 43:30 One of the things you do a lot in seminars 43:32 is teach folk to read labels. 43:35 Yes, you've got to read the labels, Randell, 43:38 because if it's outside of the grocery aisle, 43:42 you know the fruit, where the fresh I'm saying 43:44 the fresh fruit aisle where you get all your fruits, 43:46 vegetables, you better be reading those labels. 43:50 And when it has ingredients this long, 43:53 most of them you can't pronounce and don't know 43:55 what the meaning are, I would say avoid them. 43:58 You know when you buy rice at the store, 44:00 it should say brown rice, when you buy beans, 44:02 they should just say dried beans, 44:05 if you're buying coconut in the can, 44:06 it should say coconut. 44:08 So you don't want to add all these additives to your foods. 44:12 So that's something you and I are very careful about. 44:14 Let me ask you a question. Sure. 44:16 Stevia, don't they have to be a little bit careful 44:18 with a product stevia as to what's in it. 44:22 You do. Thank you. 44:24 You have to be careful. 44:26 And this is something that you and I did when we first 44:28 started grocery shopping together after we were married. 44:31 Before we were married, 44:33 the very first night I met you we went grocery shopping. 44:37 I should have known. You should have known. 44:39 Yeah, the first time I met him. 44:40 He said, I asked if he was hungry 44:41 when he coming off the plane. 44:43 He said, I didn't get supper night. 44:44 I said, oh, let's stop by the store 44:46 and pick you up something. 44:47 And I told him, I said, you should have ran like 44:49 the wind then, Randell, you just didn't. 44:51 You just couldn't run fast enough, I guess. 44:53 But yes, but I showed you the stevia. 44:56 You're reading, we're reading, 44:58 you taught me to read labels immediately. 44:59 And you said, well, stevia is better, right? 45:01 And I said, yes. 45:02 And I said, pick that product up, 45:03 turn it over. 45:05 And on the front, it said 100% organic stevia. 45:09 That's right. 45:11 Well, the stevia in there was 100% organic. 45:14 But the first... 45:15 What was the first item on it? Sucrose. 45:18 Sugar, it was sugar. 45:20 The first item was sugar, then it had other items. 45:23 And it did have the organic stevia in there. 45:25 And so I showed him I said, 45:27 this is called subliminal advertising. 45:29 They throw it at you, oh, your eye meets it, 45:32 oh, this is good, healthier, lower fat, lower whatever. 45:35 And you're still, it might be lowered in the fat 45:38 from its previous container. 45:41 But when they changed it, 45:43 they just lowered it a little bit. 45:44 Another question on ingredients, 45:47 is the quantity from top to bottom 45:50 first, second, third, fourth ingredient 45:52 or has that word. 45:53 It is. 45:54 So whenever you buy something, 45:56 let's say it's a box of cereal, 45:57 and you look at the ingredients on it. 46:00 Normally, the way they have to do in the food industry 46:02 here in the United States, 46:04 is they have to list 46:05 each one of those foods in their order. 46:08 So if there's more sugar, it'll be at the top. 46:11 And another thing you really have to look for is 46:14 because of the amount of sugar 46:16 that are in some of the products, 46:18 they know they can't put all that sugar on there. 46:21 So they listed in different types of form, 46:23 like corn syrup, or sugar 46:27 or just modified something here and there. 46:30 And I've actually looked at oatmeals that children eat. 46:33 Randell, they have like 46:34 four to five sugars listed throughout. 46:37 So when you're looking at it, 46:39 you don't think it has that much sugar, 46:40 but it really does. 46:42 Right. 46:43 Now, I want to make something here 46:44 that this was kind of a new recipe for us too. 46:47 And I like it because it really makes something smooth 46:50 for the salad to make it something different besides 46:53 just a fruit salad. 46:56 Now these are pears in pear juice. 47:00 Again, my almond flour. 47:04 And my maple syrup. 47:06 Oops, almost dropped that I have just all thumbs. 47:09 Good hands. Yeah. 47:11 Good catch. 47:12 I could see you doing that. 47:14 He was a quarterback for a long time. 47:17 Not professionally, of course. All right. 47:20 Let's make sure that's on low and get that started. 47:23 Hold it. 47:43 It didn't come off. 47:46 No, we didn't get a bath, did we? 47:47 Although pear sauce would be really good. 47:50 I can smell it. 47:51 Can you? 47:53 Now I put a little granola over here. 47:56 I do have a great granola recipe, don't I? 47:59 Look, look, folks. 48:00 Look how creamy this pear sauce sits. 48:05 And what I'm going to do is 48:09 I am going to put a little granola. 48:14 So you're layering it? 48:15 I'm, I'm gonna make you a parfait. 48:17 All right. Birthday boy. 48:20 Thank you. 48:23 Now for some of you that don't know out there. 48:25 My husband in two days will be 75 years old. 48:30 Now, I hope to look as good as my husband at 75 48:33 which I doubt it. 48:34 I told him I said, Randell, if you had hair, 48:36 they think I was a cougar. 48:38 He looks so good. 48:40 It's in the genes, baby. It's in the genes. 48:45 Look here at this. 48:47 Maybe just a little more granola. 48:51 Oh, yeah. 48:52 A lot more granola. 48:54 No, it looks good. 48:56 You could put a whipped topping on here, 48:58 but why when you can have this. 49:00 I was thinking whipped topping. 49:01 I know. I know you. 49:03 There that is for you. What do you think of that? 49:07 It's beautiful. Yeah, it is. 49:09 But that's all yours is yes. 49:11 I would sing birthday to you, 49:12 but I don't wanna scare people away. 49:15 Folks, this is something my husband and I love to do, 49:18 eat and we love to look. 49:19 And we love to travel around and visit people. 49:22 We have so many friends we made all over 49:25 the United States with our ministry. 49:27 We just want to ask you that you take that time to think 49:30 about the food that you're eating, 49:31 you're preparing, your family is eating. 49:33 I know we're all busy. 49:35 It's hard to make time management when mom, dad, 49:39 so many people in the family are working 49:40 and the kids are off at school, 49:42 it's really hard. Sure, it is. 49:44 You know one thing in our house, 49:45 we sat down at the table and we eat at meal time. 49:48 We do not have our cell phones. We do not have the TV on. 49:52 We do not have interference because that's our time to sit 49:56 and communicate. 49:58 So we just want to encourage you, 50:00 if it's subtle changes whatever you do, 50:03 do them, give us a call if you need to talk to us, 50:06 or ask me a question. 50:07 I'm always available to help. Leave me a voicemail. 50:10 Send me an email or contact 3ABN. 50:13 You can always get these recipes from 3ABN. 50:16 They just love to help people. 50:18 Ask questions, I had them calling. 50:20 Get in touch with me. 50:21 So whatever you need to do, just do it. 50:24 Just start somewhat, 50:25 if it's just tiny little baby steps, 50:28 just like you and I did when we first started out. 50:31 We had to start just slowly 50:33 and ramp up to what we're doing. 50:34 Remember, God taught me 50:38 how to cook once for the world, 50:41 but then He taught me later in my life, 50:43 in my 50s to cook for Him. 50:46 So remember, please do your best. 50:49 Yeah. 50:50 Eat the food God created for you 50:52 and we thank you so very much for joining in today. 50:57 Did you like the recipes that you just saw 51:00 and you want to know more? 51:02 You can write at Melody Caviness 51:04 at 33 Park View Court, 51:06 Howard, Ohio 43028. 51:10 That's 33 Park View Court, 51:13 Howard, Ohio 43028. 51:18 If you would like to email Melody, 51:19 you can do so at MelodyCaviness@gmail.com 51:25 That's MelodyCaviness@gmail.com |
Revised 2021-09-13