Taste of Paradise

Dirty Rice / Grandma's Hearty Holiday Loaf

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000092


00:01 Have you ever wondered how to prepare
00:02 healthy, tasty meals raw and cooked
00:05 that actually tastes good?
00:07 Well, stay tuned while Evita Tezeno
00:09 and yours truly Nyse Collins show you how to do so
00:12 and give you A Taste of Paradise.
00:31 Welcome to A Taste of Paradise.
00:33 My name is Evita Tezeno.
00:36 This season we have holiday recipes
00:40 to tantalize your taste buds and to grace your table.
00:44 And yes,
00:45 we will be doing recipes from my southern heritage,
00:50 yes, from the south.
00:52 The first one we're gonna do is Dirty Rice.
00:56 I grew up with a grandmother that love to cook
01:01 and every holiday season
01:03 she would make this fabulous dirty rice dish.
01:06 Most of you probably from the north you would say,
01:08 "Maybe a rice dressing", but we called it dirty rice.
01:13 So I said, "Okay, how could I change a recipe to raw."
01:19 And I did it,
01:20 I came up with a fabulous recipe
01:23 that all the ingredients are raw,
01:25 maybe one of them might not be completely raw
01:29 but it is delicious.
01:32 So let's begin by reading the recipe.
01:37 The ingredients for dirty rice are:
02:32 So our rice and the dirty rice starts with cauliflower.
02:38 And cauliflower has so many benefits.
02:42 It's antioxidant, it's high in vitamin C,
02:46 it's a detoxifying vegetable, it's amazing.
02:52 So we're just gonna chop it up a little bit
02:54 so we can help it breakdown a little easier
02:59 in the food processor.
03:03 And as a child I didn't like cauliflower
03:06 but when I changed my diet
03:09 I love cauliflower.
03:13 And if you remember a couple of programs,
03:18 I have done several things with cauliflower,
03:21 I have made several rice dishes with cauliflower,
03:25 so it is a very nice recipe that you could...
03:31 ingredient that you could substitute for rice
03:34 in your raw dishes.
03:37 So we're gonna place these in the food processor...
03:45 and we're gonna pulse it.
03:46 You don't want to process it too much
03:49 because you don't want it to turn to mush.
03:52 You want it to be thinly, not thinly,
03:56 but you want it to be almost like rice
03:58 because this is cereal rice.
04:17 So that's what it's supposed to look like.
04:25 And look, it really looks like rice,
04:28 it has the texture of rice.
04:36 So now,
04:40 and we don't have to worry
04:41 about cleaning out the food processor
04:43 because all of it is gonna be mixed in together.
04:46 So we're going to make our sausage now,
04:50 because most dressings have a sausage in them,
04:54 some type of a meat,
04:55 so we're gonna make our sausage from walnuts,
04:58 and walnuts is amazing,
05:00 it's a brain food 'cause it looks like the brain
05:03 so it helps with the cognitive skills
05:05 of the brain
05:07 so eat a lot of walnuts.
05:11 And then we're going to mix in some sun-dried tomatoes,
05:16 and make sure your sun-dried tomatoes is not packed in oil,
05:22 these were just dried, these are not packed in oil,
05:26 and these were soaked overnight.
05:29 And then I have my savory ingredients which is sage,
05:34 I have basil, I have garlic powder,
05:39 and I have salt,
05:41 you could use sea salt
05:43 but I'm using today, I'm using Himalayan salt.
05:46 And I love the taste of it
05:48 and it's high in mineral content
05:50 so I'm using that type of salt today.
05:54 And for the kick, I have a little cayenne pepper.
06:21 Now this one you want to really mix real thoroughly
06:24 because you don't want it to be chunky,
06:26 you want it like a smooth consistency
06:28 almost like a pate.
06:33 So then, you take these in,
06:36 this wonderful sausage pâté,
06:40 walnut sausage pâté,
06:43 and you mix it into your cauliflower rice.
06:56 Move it to the side.
06:58 Okay, you want to mix this in thoroughly
07:01 by just...
07:06 just kind of cutting it in so it's all incorporated.
07:15 This is a really, really quick dish.
07:20 It doesn't take a lot of work.
07:25 So next we have our smoked paprika,
07:32 our olive oil...
07:38 our liquid aminos...
07:44 and paprika.
07:54 Chop our garlic cloves
07:58 and you wanna chop them relatively confine.
08:07 Oh, and I said paprika, I repeated myself,
08:10 it was cayenne pepper another little bit of cayenne pepper.
08:20 So you wanna mix that up.
08:32 And now we have our fresh ingredients
08:36 which is our celery.
08:38 And if you know...
08:39 celery looks like a bone
08:41 and it's so good for the bones in your body.
08:46 It is wonderful and it has minerals
08:49 that will strengthen your joints.
08:53 So I eat a lot of celery also I juice celery.
09:02 Green onions
09:03 'cause you don't want a strong onion flavor in the dressing
09:09 so I'm using green onions because it's a lighter onion.
09:18 And we have parsley
09:21 and we must incorporate greens in our diet everyday.
09:26 So I like to put a lot of green vegetables and herbs
09:30 in my dishes.
09:34 Red bell pepper which is again high in vitamin C.
09:46 And we incorporate
09:48 all of these wonderful ingredients.
09:54 Look how pretty it is, it is definitively festive.
10:02 So let's get ready to serve it.
10:21 It's another fabulous recipe from Evita Tezeno
10:25 and the Taste of Paradise,
10:27 and remember to live life fresh.
10:46 Welcome back Taste of Paradise special holiday edition.
10:49 I hope you all will enjoy.
10:51 You've seen Evita making some delicious meals
10:53 and you know a holiday in a holiday
10:55 would also cook meals,
10:56 don't tell Evita I said that.
10:58 Anyway, we want to have a special time this year
11:02 with some delicious recipes and...
11:04 but me in my house we live everyday like a holiday
11:08 because to be honest
11:09 tomorrow is never promised for you.
11:11 So I remember sometimes we would get around the table,
11:13 it'll be just a random day
11:15 and just make good food and just enjoy each other
11:19 because you never know what could happen.
11:21 And so I want to encourage everybody
11:22 to live everyday like a holiday
11:24 but when the holidays come make it little extra special.
11:26 And when I think of holidays,
11:28 you think of the food, the family, the friends
11:29 but you think of grandma,
11:31 grandma always making something out of the box
11:33 doing something crazy, you know what I mean
11:36 and for some reason it tasted good, you know.
11:40 You didn't know what it was,
11:41 you would've eaten it like, "What is this?"
11:43 But you couldn't stop because it was so good.
11:45 So we wanted to bring back by special popular demand
11:49 grandma's hearty loaf, holiday loaf.
11:53 You know, she put everything in it
11:54 that was like almost bad in the first,
11:56 like, I said almost not bad,
11:58 so I don't want to get spanked by any grandmas around,
12:00 but she put everything in it and it always tasted good.
12:03 So for our special holiday kick-off,
12:05 we're gonna make grandma,
12:07 we're gonna give a tribute to grandma
12:09 because she always made the best holiday loaf.
12:12 We never knew what the recipe was
12:13 so we almost had to go in there and see what she was doing.
12:17 And one time the food tasted so good
12:19 that my uncle said, "Grandma, did you put your foot in it?"
12:24 And I'm like, "What in a world,"
12:25 and that was just a saying that they had,
12:27 but it would tasted so good.
12:29 So we snuck in
12:31 and grab one or two of those ingredients and those recipes
12:34 and today you will have the opportunity to learn
12:37 how to make grandma's hearty holiday loaf.
12:41 So here's the simple recipe for grandma's hearty holiday loaf.
12:45 And ingredients are:
13:22 And just a couple more
13:23 'cause, you know, grandma throws everything in it.
13:44 There it is.
13:45 I told you the thing was hearty
13:47 and I told you that grandma put almost everything in it.
13:50 We used to make this joke in our home
13:52 that anytime she grinds stuff
13:54 or do things that you can't quite tell
13:56 what it was in its original form,
13:57 more than likely it was almost pretty bad.
13:59 So but I'm sure the nuts and stuff
14:02 in general won't go back.
14:03 But that bread
14:05 you know how they'll be cutting out the moldy pieces and stuff.
14:07 I'm like, "Grandma and ma, let it go, please let it go.
14:11 That goes back into the garden."
14:12 But anyway, this loaf we didn't do that for you.
14:15 We went ahead and we got everything nice and fresh.
14:18 And one of the key ingredients
14:19 that's gonna get your loaf going is this potato,
14:22 and so what you have to do is grate the potato.
14:24 But potatoes are so good for you,
14:26 this is gonna give this loaf some good consistency.
14:30 There it's gonna make it...
14:32 If you guys remember like a holiday loaves or those,
14:37 you know, those veggie loaves that they make
14:38 and they taste real good
14:39 when they got all kind of stuff in it
14:41 some eggs and milk and all of this other things
14:44 and like a million ingredients.
14:45 Well, this is gonna give it that similar consistency.
14:49 So you wanna make sure you grate that in there nicely.
14:52 What else are the potatoes good for?
14:54 It's one of the best things to balance acid in the stomach,
14:57 a lot of people are suffering with acid reflux.
14:59 Enjoy some more potatoes.
15:01 The only thing I don't like is my potatoes get the bad rap,
15:05 you know what I mean, "Oh, potatoes is no good,
15:07 it's gonna raise your blood sugar,
15:09 blah, blah, blah."
15:10 That is not true per say.
15:13 Now what happens is the potato is good
15:15 is what we do for the potato.
15:18 Potatoes are healthy in stuff then we cut, we bake it,
15:22 we cut it up, we slap in the whole bunch of butter,
15:25 then we throw some cheese on top of it,
15:27 then we do some baking, I mean veggie baking bits,
15:31 you know what I am talking about.
15:32 Or we just chop it up and we deep-fry it
15:35 and then when we fry, we add more cheese on top.
15:38 Like I'm very tired,
15:39 I'm afraid of potatoes if I keep talking about it,
15:41 but potatoes are good in its natural form
15:44 is what you do to the potato that's bad.
15:46 Actually for diabetics it's good for them
15:50 because it balances their carbohydrates and the glucose
15:54 from going too high.
15:56 But now I'm not talking about, you know, the mash potatoes
15:59 with the butter and all that other stuff in it.
16:02 So please, enjoy the potatoes
16:03 but of course make sure you let your doctor know
16:05 what you're doing and work along with it.
16:08 Walla, potatoes are done.
16:10 Oh, I forgot to tell you what else they use potatoes for,
16:12 you're gonna be upset.
16:14 You're like, "This is holidays,
16:15 don't be talking about that stuff."
16:17 Do you know, I'll tell you quietly.
16:19 A person that may have hemorrhage, right,
16:21 but sometimes when natural remedy that they would do
16:23 is they'll take a potato, tell nobody, be quiet.
16:26 They'll take a potato
16:28 and they'll cut it like a French fry, right,
16:29 and they put a little extra lubricant
16:31 or something like that on top of it
16:33 and then they say a prayer
16:34 because healing only comes from God.
16:36 Yeah, and that's what they do.
16:38 They take that potato and they take a deep breath
16:42 and they go, "Hallelujah" and they put it there
16:45 and, you know, I'm just telling you all
16:46 because you're gonna be talking about this stuff
16:47 with your doctor,
16:49 and they put it you know, up in that area there
16:50 where the hemorrhoids are.
16:51 And then, you know what happens
16:53 they go to sleep and it helps to heal that
16:56 but the problem with those problems in those areas
16:58 is people are using too much spicy foods.
17:01 Stay off for the peppers and all of that stuff,
17:03 especially during the holidays.
17:05 I know you all, you don't wanna talk about that
17:06 but we got to talk about it either now or later
17:08 'cause your doctor will be talking about that stuff.
17:10 So what do they use?
17:12 They use potatoes for that as well.
17:14 Now please make sure you understand
17:17 what I am talking about,
17:18 we'll talk about at natural remedy show
17:20 because we're trying to cook here today
17:21 and I'm not talking about seasoned fries
17:22 and all of that other stuff.
17:24 Anyway, so here we go.
17:25 We have your nice potatoes.
17:30 All right, that's your grated potatoes.
17:33 And we're gonna add the rest of the ingredients.
17:35 So what do we have?
17:37 We have the walnuts here,
17:41 you have the breadcrumbs, sunflower seeds.
17:45 I forgot to tell you about the sunflower seeds,
17:47 sunflower seeds is boomed in with vitamin E.
17:50 What do we say, everybody?
17:52 Vitamin, vitamin E is fantastic and loaded with,
17:55 vitamin E is good for the body and matter of fact,
17:58 sunflower seeds are so good for you
18:00 that they can be used as a replacement for meat.
18:03 Now what am I saying,
18:04 because they have so many vitamins and minerals
18:06 and promotes or produces,
18:08 or gives a good amount of calories
18:10 that a person who removes meat out of their diet
18:13 and start using some sunflower seeds,
18:15 it balances them out nicely
18:17 so you can enjoy sunflower seeds.
18:19 And matter of fact, they are so good
18:21 that if a person is just eating a regular diet
18:23 and all their foods are fried and cheese and all that stuff,
18:26 and they try to use sunflower seeds
18:28 it will be no good because now they have too much calories,
18:32 too much vitamins, too much minerals.
18:34 But as a person is making that transition
18:37 this is one of the key items for them there.
18:41 So sunflower seeds, if a person is vegetarian
18:43 or following a plant based diet,
18:44 you have no worries
18:46 and when you take a handful of sunflower seeds
18:47 or you have some of the grandmas, what,
18:49 hearty holiday loaf.
18:51 So here is what we're gonna do,
18:52 we're gonna add the rest of the ingredients.
18:54 We have the onions there.
18:56 Let me get something to mix this all up.
18:58 So we have the onions
19:00 and then we have all of these dry ingredients.
19:02 So here's a little tip for everybody.
19:04 I'm going to take these dry ingredients
19:06 and I'm gonna put them
19:07 into larger wet ingredients, all right.
19:09 You all remember this is old school tip.
19:12 Dry ingredients into larger wet ingredients,
19:14 now why are we gonna do that or at least more dry ones?
19:17 So it can get better distribution of it
19:19 'cause if you pour that salt directly into this batter here
19:25 that we're making
19:26 and you don't mix it properly
19:28 is not gonna get even distribution.
19:30 So if we can pour this dry ingredients
19:32 into something that's wet then it will like dissolve
19:36 and it'll be able to spread nicely in our mix.
19:39 So I'm pouring this into the soy milk, almond milk,
19:42 you decide what kind of milk you want to use,
19:44 preferably not from a mother milk
19:47 and such as, cows milk, goats milk, whatever like that.
19:50 But watch this,
19:52 I work in many different areas in the world
19:54 and some people don't have access
19:55 to all of these other items.
19:57 If that's all you have, then bless it and eat it.
20:00 Amen, amen.
20:02 But work with it,
20:03 you can make the nut milks
20:04 as we showed you in many occasions
20:06 from the different nuts, cashews, walnuts
20:09 or whatever like that so you can enjoy that.
20:11 So now I mix all of these ingredients
20:13 into my nut milk or my soy milk
20:16 and now I'm just gonna pour those
20:20 over here, all right?
20:21 So let me get all of that stuff in here.
20:26 This is what grandma was doing while we wasn't watching her.
20:28 She was just mixing stuff,
20:30 she was guest, the maiden doing all of this.
20:33 I had those pre measures
20:34 but when you're in the kitchen, you know, just work with it.
20:37 And once you get the hang of it
20:39 you will be able to just know that right amount,
20:42 just a little bit of salt, just a little bit of that
20:44 and, man, you will be good.
20:46 So watch this, you mix it all up.
20:48 If you all can take a quick look at that,
20:50 I don't know what this thing look like.
20:52 It looks like something
20:54 and grandma she has some ultimate faith
20:56 'cause she will make this probably not knowing
20:58 what is gonna turn out to be like
21:00 but she made it anyway
21:02 and it turned out really, really, good.
21:05 So you mix those items up
21:09 and then we're gonna put that
21:10 in a nice little baking dish, all right.
21:12 So we have that sunflower seeds,
21:14 we have the breadcrumbs, we have the walnuts.
21:16 And look at that,
21:18 because grandma was throwing everything in it,
21:20 it was actually good for you
21:21 'cause walnuts are very good for the what,
21:23 what organ of the body does the walnut look like?
21:25 It looks like the brain.
21:26 So walnuts is good for your brain.
21:28 Who knew a hearty nut loaf
21:31 would also be good for your what, your brain.
21:33 We're gonna put a little bit of oil in there,
21:37 all right.
21:39 Just a little bit,
21:41 just around the edges.
21:43 You all know I don't like to touch oil
21:46 so or you can,
21:47 some people just pray it or something like that.
21:49 So I'm just gonna use a little paper towel
21:50 and make sure I go ahead and grease that out nicely
21:54 and then I'm gonna take the rest,
21:57 I'm gonna pour that in here.
21:58 This is the holiday loaf, this is where it happens,
22:01 this is what sits right there on the middle of the table.
22:04 I mean, I know some people wanna set the turkey and stuff
22:07 or animals.
22:09 Holiday season there you regret it,
22:11 they want to run away but here it is.
22:14 You put that in there
22:17 and you just put it out nicely.
22:19 So after we kind of took this recipe and we did it,
22:23 it was like, "What in the world,
22:24 this thing don't look like anything good.
22:26 How was it gonna turn out?"
22:27 And we just have to have faith,
22:29 if grandma did it, we did it, all right.
22:31 So we take that now, I'm gonna put this in the oven
22:35 and put that above 350, you have to keep a eye on it
22:38 by about 50 minutes, 45 to 50 minutes
22:40 until this is gonna get nice and it's gonna get all firm,
22:43 it's gonna start flexing like this
22:45 then you know it's ready, yeah.
22:47 And so I'm gonna do that and also once it's ready
22:52 because, you know, for the sake of time
22:53 once it's ready, you pull it out, okay.
22:56 Let it cool down a little bit there.
22:58 Once it cools down, are you ready, everybody?
23:02 You take it and you flip it,
23:04 and then I'm gonna share with you
23:06 a special sauce right here real quick.
23:08 So let's go, we're gonna drop this in the oven
23:11 and it should be ready or waiting for us
23:13 and then I have another one here,
23:16 but I'm not gonna pull that yet.
23:19 So I'll put that in there
23:20 and I'm gonna let that go ahead and bake.
23:23 You know, you have to be a little knife thing,
23:25 keep an eye out on it until it's ready to roll.
23:28 Now you remember I told you after it's finished
23:30 you're gonna flip it and put a special sauce on it.
23:33 I went ahead and did this in advance.
23:35 I don't have a recipe for it
23:37 'cause I want you all to start making these recipes yourself
23:39 and try different items on it.
23:41 I don't know if you remember
23:43 long time ago we had a chef, his name was Chew,
23:45 he made a barbechew sauce,
23:47 so I did a little addition.
23:48 And basically, I just took tomato paste
23:50 if you all can take a look at that.
23:53 I just took tomato paste, a little bit of molasses,
23:56 some salt, onion, and garlic powder
23:58 and I just mixed it up
24:00 with a little bit of cane juice crystals
24:01 or even honey if you have.
24:04 And I just mix it up on the stove
24:05 and that just, you know, whipped it up a little bit
24:07 and it came out nice and creamy as you see here.
24:10 You all can take a quick look at that
24:12 that's basically what it looks like.
24:15 So it comes out nice and creamy
24:16 and then you remember,
24:18 I took the loaf, I flipped the loaf
24:22 and I spread it all over the top of the loaf,
24:24 all over the top
24:26 to give it that extra little oomph, you know,
24:29 because I was wondering what grandma put on top of it.
24:31 I was like, "Did she just spray ketchup all over that thing?"
24:33 You know, but she didn't
24:35 and she made probably something like this.
24:36 So I'm gonna go I have another one in there
24:39 that I already made with the special sauce.
24:43 I'm gonna pull it out and we're gonna take a quick look at it.
24:45 So let's head over to the oven here.
24:55 Now this is not too hot, it's not too hot
24:58 but it's a little warm
24:59 'cause I had it in there warming out for everybody.
25:01 And so basically, you have grandmas hearty loaf.
25:05 And now you all looking at that,
25:07 "That thing look like a pizza,
25:08 baked turkey or something like that."
25:11 Or you guys notice some other animal products
25:14 that looks like that, you know what I'm...
25:16 Amen, we ain't gonna talk about those.
25:18 But, man, they look at it and they say,
25:20 "Wow, that looks good."
25:21 So you take that and now it's almost ready.
25:24 But as you know the key,
25:26 the key to holidays and stuff like that
25:28 is laying it out nicely, making it look good,
25:31 you know, people are gonna look at that,
25:32 they probably think it's a big pork something
25:34 or whatever like that
25:35 but y'all know we don't do that on Taste of Paradise.
25:37 And so you take that you set out a bed
25:41 of some nice greens, okay.
25:44 We're gonna set our bed with nice greens.
25:46 I'm gonna transfer that but also I wanna give it
25:49 a little decorations or whatever.
25:52 So while that cools down,
25:55 I'm gonna grab a little sauce pan,
25:56 I know this is not on the recipe.
25:58 You all are like, "What is he doing now?
26:00 We don't know."
26:01 So basically, you want to either sauté
26:04 some asparagus, some red,
26:08 you know, orange, yellow bell peppers
26:11 to go along with that
26:13 and then you can decorate it nicely.
26:14 I already did some of those
26:16 but I'm gonna make another batch
26:17 for the other one that just went in there.
26:18 So let me transfer this,
26:22 all right.
26:23 Man, look at this thing, this thing is a heavy hitter.
26:27 Ooh, be careful y'all.
26:29 This is really a holiday loaf.
26:32 We're gonna transfer this all together.
26:37 Almost look like we're bringing out
26:39 the fat and pig here or something,
26:41 and so you lay it there nicely.
26:44 This just take a little while
26:46 so let me see that that gets rolling.
26:47 I should have some asparagus that I wanna have
26:50 and sauté it a little bit for you all.
26:53 And so basically you just take these out,
26:56 you line it up nicely,
26:57 people are gonna think you are master chef,
27:00 and you say you just learnt this
27:01 on Taste of Paradise.
27:02 Don't forget, you wanna start
27:04 your Taste of Paradise cooking club.
27:06 We have a nice little package for you all
27:08 where you all can call in,
27:11 let us know that you found the program helpful
27:14 and you wanna start a cooking club
27:16 in your home or church
27:17 just by using these simple videos you can contact us.
27:21 So look at that we lined that up there
27:25 and then you have grandma's hearty nut Loaf
27:29 and we're gonna cut it a little bit
27:30 'cause you all are probably wondering,
27:31 "What does that look like?"
27:33 And so I'm gonna show you real quick what it looks like,
27:35 a little bit here so I have nice sauted ones.
27:39 Then I'm gonna cut a nice little slice of that,
27:42 are you ready?
27:43 Ooh! Look at that thing.
27:45 And we cut a part of it there.
27:47 Have mercy!
27:49 Somebody call somebody.
27:51 This is serious business, let's go another piece,
27:54 I almost need to bring out the fork and just slice it up.
27:57 Check that out, you all need to see this
27:59 'cause this is grandma's hearty nut loaf.
28:02 You will enjoy it, I will too and have a happy holiday.


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Revised 2017-08-20