Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000201B
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00:01 This is a real good recipe, Curtis.
00:02 It is a spicy black-eyed peas and tomato soup. 00:06 Tomato soup, okay. 00:08 And because of the time factor, 00:09 what we've done is that I've already gotten the beans, 00:11 the black-eyed peas are already basically finished, okay. 00:14 Already ready to go. Already ready to go. 00:15 So we're going to be just kind of adding 00:16 in the rest of the ingredients that goes along with that. 00:18 so what, we used to dumping, huh? 00:19 Yeah, we're going to do some dumping. 00:21 So let's look at what we're actually going to be doing. 00:22 What's the ingredients here? Okay. All right. Let's do it. 00:44 Okay. Now-- 00:45 Now this is new. This is-- 00:47 We had this before. Did you make this for me? 00:49 No, no. Well, I've had it before. 00:51 Yeah, I've made it before for you. 00:52 It's real spicy. Okay. 00:54 It's got lot of stuff going on with it. 00:55 And like I said already that the--black-eyed peas 00:57 are ready and now, and this recipe 00:59 has a lot of good stuff because it's nice and spicy. 01:01 When we talk about all that good nutrition 01:03 and everything going on. 01:04 Now this is the best diet, God's original plant-based diet, 01:07 the one that we advocated. 01:09 This is the best one. All right. 01:10 We're going to turn it-- let's turn our fire down, 01:11 just a little bit more. Okay. 01:13 Turn it down for me. Down, down... 01:16 I'm going in the opposite direction. 01:18 Okay. That's it. Good, good. 01:19 There you go. Okay. 01:20 Now, in this recipe, here's all the goodies, okay. 01:22 First, we're gonna put in the red onions. 01:24 All right. Red onions. 01:25 I'll go ahead and put them in. 01:26 You can stir as I'm doing it. 01:28 You're going to be able to do that. 01:29 I am going to get all the goodies out. 01:31 Go on stirring all those. 01:32 And in this recipe also it calls for banana pepper. 01:40 Banana peppers-- Banana peppers going in. 01:42 Now, are those hot? Banana peppers--? 01:43 No, no. No, they're not hot. 01:45 Okay. All right. No, no not at all. 01:46 And then it calls for 01:48 two garlic cloves, nice and minced. 01:50 You can see this is-- this is not playing around. 01:53 Honey hush. Mm-hmm. 01:55 You smell good already? You smell good too, baby. 01:57 Thank you. No, thank you. 01:58 And then, we are going to go ahead-- 02:00 Now these are stewed tomatoes? 02:02 These are stewed tomatoes. 02:03 Let's get a better-- us a better spoon 02:05 that's got a little bit more-- 02:06 Yeah. Personality there. 02:07 How about that? Spoon has more personality. 02:09 Now, really, when I do this at home 02:13 I actually cook the peppers and onions a little bit longer. 02:18 So that once it goes into the actual recipe itself. 02:21 It's not going to take as long because it's about good-- 02:23 I would say a good eight minutes or so. 02:24 Okay. Okay. 02:26 Now, we're going to then take and put in our stewed tomatoes. 02:29 Just use this one here. Oh, okay. 02:31 Use this one. So we add those in there. 02:32 All right. Stewed tomatoes. 02:35 Stewed tomatoes. Stewed tomatoes. 02:38 Oh, this is going to be a good dish. 02:39 Oh yeah. Oh yeah. I can see that right now. 02:41 A good nice hardy soup. Okay. 02:44 This is one of the best diet. 02:46 Best diet. The best diet. All right. 02:48 You've got to stir it up there. 02:49 Stir it up, now. 02:51 All right. 02:52 Oops, making a wrong move there, huh? 02:55 It seems very colorful, very pretty. 02:57 Yes, it is because you are in the color. 02:59 All right. That's right. That's right. 03:01 That's right. Okay. 03:03 And then lastly what we're going to be 03:05 adding is we are going to put in-- 03:06 And what are those? These are red pepper flakes. 03:08 That we're putting in, remember, it's spicy. 03:10 Okay. 03:12 And then we're going to put in-- 03:13 Gonna possess little kick to huh? 03:14 And then we're going to put in the salt, okay. 03:16 Okay. You can stir that up. 03:18 All right. Made cholesterol free dish. 03:21 Cholesterol free, cholesterol free, 03:24 that's the name of the game, okay. 03:25 Lot of fiber? Lots of fiber. 03:27 Okay, let's maybe get a lid on that. 03:29 Now, you're going to let that sit for-- 03:31 I'm going to let that finish cooking, and normally, 03:33 I let this go ahead 03:34 as I am gonna finished cooking, 03:35 and I let it cook for at least another, 03:37 well, I say about 10 minutes or so, 03:39 so that all the flavors can get in there 03:41 and this is going to be a real good recipe. 03:43 But you know, Curtis, this is not it. 03:45 Because believe or not, how could you have 03:47 black-eyed peas soup and not have cornbread with it. 03:51 So let's look at that recipe. 03:52 Oh, all right now. 04:24 Now this actually is one of the recipes 04:26 that kind of goes with this actual black-eyed peas. 04:29 That's right. Cornbread. 04:31 We are going to put this one together-cornbread, cornbread 04:33 and we're going to put in first a cup of cornmeal. 04:36 Okay. 04:38 And then we're going to put in our whole wheat pastry flour. 04:39 How about that? 04:41 And where can people get whole wheat pastry-- 04:42 this may be new to some people. 04:43 Whole wheat pastry flour is, believe it or not,-- 04:45 But now in major grocery stores, correct? 04:46 That's right. It's in new major grocery stores now. 04:48 All right. Whole wheat pastry flour. 04:49 You can go to your health food store 04:51 but they are also-- in a lot of your 04:52 other stores now that has a health food section. 04:54 All right. 04:56 It's a different fluffier, lighter type of flour. 04:57 Lighter, like the pastry flour is a different 05:00 in that unlike 100% whole wheat flour, 05:03 the pastry flour is summer wheat, 05:04 and by being a summer wheat, it's lighter in texture 05:07 and so I like to use that in things like my breads 05:09 and also in my cornbread or regular breads 05:11 or my biscuits because it really helps them 05:13 get a little bit lighter texture, 05:15 not quite as heavy and weighty as whole wheat bread, okay? 05:17 Okay. Sounds good. All right. 05:18 Now we are using aluminum free 05:20 also baking powder in this product as well. 05:23 And something a little bit different 05:24 and that's the vegan parmesan alternative. 05:28 And this is once again a vegan product 05:31 which means there's no milk, no eggs, and no diary 05:34 and yet it has a smell in a sense as is parmesan. 05:38 Not really parmesan, so we can put that in this one-- 05:42 So, no cholesterol in this recipe. 05:44 None whatsoever. All right. 05:45 And then we are going to add into that 05:47 also our fructose or fruit sugar. 05:49 It's also one of those we're going to be adding 05:51 and these are cane sugars that are-- 05:54 that have not been modified 05:56 or have been tampered with the process. 05:57 We're going to put in a tablespoon of that. 05:59 And of course, we've got our teaspoon of salt, 06:02 we're going to put that in. 06:04 All right. Okay. 06:05 And we've got--okay, here comes the hot stuff. 06:07 We're going to put a little bit of the chilly-- 06:08 That's going to be a hot cornbread. 06:10 The red chilly peppers that goes in because 06:11 it's going to match the black-eyed peas. 06:13 They have to match the black-eyed peas. 06:14 And in this recipe, Curtis, something different. 06:17 I've done cornbreads before, 06:18 but this one actually has fresh thyme. 06:22 Ah, let's put that thyme in, okay. 06:24 And we're going to just stir it all up. 06:27 And in this recipe if you would, 06:29 you can go ahead on and mix together, 06:30 here's our soymilk. Okay. 06:32 Coming down to the wire. Okay. 06:34 We're going to mix-- no, not in there. 06:36 We're going to put the soymilk 06:37 and we're going to put three tablespoons of olive oil. 06:38 Why don't you go ahead and put that into the-- 06:40 Put the oil in the soymilk. Right on in there. 06:42 Okay. Okay. 06:44 And just whiz that around for a few minutes. 06:45 I've already got my loaf pan ready to go-- 06:50 And we are going to stir it up. 06:51 I want you to pour that slightly, 06:52 go ahead and pour that into that mix for me. 06:55 All right. Coming down to the wire-- 06:57 All righty, all righty. There you go. 07:00 And this is going to be-- I am going to stir it up, 07:02 I am going to put it into my pan. 07:04 And then we're going to put it in the oven. 07:06 And this is going to go in the oven 07:07 at 400 degrees for about I'll say 20 minutes or so. 07:11 And so, guess what, when we come back, 07:14 we're going to put this into the pan, 07:17 we're going to put it in the oven at 400 degrees 07:19 and when we come back, 07:20 you will see the finished products. 07:21 So stay by. |
Revised 2014-12-17