Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000203A
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00:01 Well, you know if you see me in the kitchen by myself,
00:04 it doesn't me that, Curtis, is not with me, 00:06 it means that it is all cooking show. 00:09 Today, we're gonna do a program called "The Hearty Grain." 00:12 You're gonna get your paper and pencil, 00:15 call somebody on a phone and tell them 00:16 that turn into 3ABN, "Abundant Living." 00:19 And we will see you in a minute. 00:49 Hi. Welcome to "Abundant Living." 00:52 I am Paula Eakins, and this is? 00:56 Your husband, so you should know my name, don't you? 00:58 Tell them your name, honey. 01:00 Oh, Curtis Eakins. Yes. Aha, okay. 01:03 I glad you're gonna say that for me. 01:05 No, no, no, no. 01:06 I thought you could be your own thing on-- 01:08 Okay, and I did. 01:09 So you know this is a real good show. All cooking. 01:11 It's all cooking and it's called "The Hearty Grain." 01:13 The Hearty Grain. 01:15 And the Hearty Grain, because we're gonna concentrate, 01:17 believe it or not, on the oat family. Oh, oats. 01:20 And in the oat family 01:21 there is a lot of different types of grains. Okay. 01:24 But we're gonna concentrate on two of them. 01:26 And these two, well, I guess 01:28 before I even concentrate on those two, 01:30 is we kind of talk a little 01:31 about how they were done. Okay. 01:33 Because people get these words kind of mixed up, 01:34 you know, steel grain, old fashioned, 01:37 quick oats, groat oats. 01:39 All those name together there but-- 01:40 So can you break it down for us? 01:41 Well, basically all the packages tell you, 01:43 it should tell you, you can tell 01:44 even if it said the certain name 01:46 as to the cooking time available 01:48 to that particular product. Oh, okay. 01:49 But when you talk about old fashioned 01:51 or the steel grain oat, basically it's a wheat. 01:54 And then what happens is that they roll it with the rollers. 01:57 And then when they roll it with the rollers, 01:58 it mashes the wheat actually down 02:00 into an actual oat flake. 02:02 And that oat flake then goes through a steaming process 02:05 and then from there it goes 02:06 to a lightly toasted situation or lightly toasted. 02:11 And then all of a sudden, 02:12 it's actually an old fashioned or steel grain oat. 02:14 So old fashioned and steel grain are the same thing. 02:17 They're kind of same words, they're the same words, 02:19 because of their time for cooking, 02:21 how long it take them to cook. 02:22 So the cooking time determines the type of oat. 02:24 Right, now people say, is instant oat 02:27 as good as steel grain or old fashioned oat? 02:29 Well, the thing is that what happens, 02:30 still the same wheat and now it's going through a roller, 02:33 but this time it's fragmented. 02:35 So it's broken down into a lot of smaller pieces 02:38 and then the smaller pieces what happens is, 02:41 it's able to absorb water a lot quicker and faster. 02:44 And so that fragmentation once again steaming 02:47 and then also baked it a little bit, it causes 02:49 because of so much fragments there, 02:51 it actually once the water hits it, it cooks right away. 02:54 Oh, okay. Okay. 02:55 Now is the quick oats the same as-- Instant oats. 02:59 Instant oats? Yes. 03:01 'Cause that's another question we get it quite often. 03:02 Yeah, instant oats and then quick oats. 03:05 And then believe it or not, one is even finer 03:07 than that is when you-- like if you go-- 03:10 well, sometimes you see in the super market, 03:12 you will see a bags, little packages of oats 03:15 that might have blueberries or strawberries 03:17 or something in it, you know, packaged and they say, 03:20 like add 2/3 to 1/2 cup of hot water 03:22 and the oats are ready that's even more instant than instant. 03:26 Okay, because the minute that hot water hits that, 03:28 remember now that's even more fragmented than before. 03:31 Let me ask you a question now. 03:32 What about the nutritional value 03:34 of all of these different types of oats? 03:35 Steel grains, quick, 03:38 same nutritional value for them, definitely change? 03:39 Well, the nutritional value, um, no, not really, 03:43 because still the same wheat. 03:45 Yes, the same wheat. 03:46 But the temperatures, the rolling, 03:49 the fragmentation changes them up as far as their cook ability. 03:53 Okay. All right. 03:54 But now--now I don't really want to say 03:56 that the one is in the little bag is not as, 03:59 is not as protein or as nutritionally adequate 04:02 as the steel grain because it really isn't. 04:04 I mean, it's actually just almost down 04:06 to a flour base almost-- 04:08 Just the way it's processed-- Just the way it's processed. 04:09 But still the oat, steel. 04:11 Yeah. But what's the better one for you? 04:12 The better one for you is going to be the old fashioned oat 04:15 or as you said the steel grain oat. 04:16 Now I do want to say, I don't want to get you real confused, 04:19 but if you see the one and says, 04:21 you'll see like an oats in a can, 04:22 you'll see the oats in a can and this is-- 04:25 they'll say steel grain, 04:26 it takes even longer to cook sometime than the old fashioned. 04:30 Okay. Okay. 04:31 But what you need to know is that the oat family 04:33 is here to stay, is got a lot going on, 04:35 it's got a lot of medicinal properties 04:37 that can actually work on 04:38 and we're gonna be doing in this program. 04:40 We're gonna be showing you ways 04:41 in which to take a whole old fashioned oat 04:44 and then an instant oat. 04:45 And then we're gonna be making things out of it. 04:47 This gonna be really, really good. 04:49 That sounds really interesting, honey. 04:51 Yes, it does. And so let's look at that first ingratiates. 04:55 Okay, let's do it. 04:57 Baked Oatmeal with Blueberries. 05:19 Now, Curtis-- 05:20 Okay, now lot of people, 05:22 they, you know eat oat meal but just plain. 05:24 Yeah, I know. 05:25 So just the blueberry 05:27 and so you got some other things in with this so-- 05:29 So actually all the stuff is there 05:31 but I have to say it's not my recipe, 05:34 although you know how it goes. 05:36 Now this recipe came from a friend of ours. 05:38 Oh, that's the-- Yes, yes. 05:41 I think Siloam Springs, Arkansas. 05:43 Yeah, yep, yep. Somewhere in that area. 05:45 Somewhere in that area, somewhere in that area. 05:46 We went to their home. 05:47 We were doing a big program there. 05:49 And what happened when they fix us for breakfast. That's right. 05:50 So you know how it goes, 05:52 you know, as cooks were always tweaking it 05:54 or changing it a little bit or something like that. 05:56 And so we did a little bit of tweaking on this particular one, 05:59 but it is so good, because you don't have to add 06:01 anything extra to it, actually once you make it up 06:04 and now it does bake in the oven. 06:06 Okay. That's different. 06:07 Because lot of people used to cooking 06:09 their oatmeal on top of the stove. That's true. 06:10 This one bakes inside the oven, okay. Okay. 06:11 And so I'm gonna start putting things in, 06:13 this is the old fashioned oats that we're gonna be using. 06:16 Old fashioned. All right. All right. 06:18 And then what I want you to do is go ahead 06:19 and we got this dates, chopped dates, 06:20 and we gonna put dark chopped dates in. Okay. 06:23 Okay. And it's a real good one. 06:26 We're gonna put in the coconut. All right. 06:28 This shredded coconut that we're gonna be using. 06:30 Shredded coconut. This is unsweetened? 06:31 And this is unsweetened coconut. Okay. 06:33 This is, okay. 06:35 And then we're gonna go ahead on with that Curtis, 06:36 I got a couple of things going on, number one-- 06:38 Now you want me to fold that? 06:39 No, no, no, I'll-- We're not folding? 06:40 I'll go ahead on and get this together, 06:43 'cause I know about you and folding. 06:44 You know, it's not a fold thing. 06:45 'Cause I can fold. 06:47 I know you can, you can definitely fold. 06:48 But let's do this, while we're busy trying to fold, 06:50 one we will add vanilla to the almond milk, okay. 06:53 Oh, okay. All right. 06:54 Then after the almond milk and then-- 06:56 So you're keeping me busy. 06:57 Keeping you busy, and then I'm gonna go ahead on, 06:58 I'm gonna put in the salt, little bit salt off though. 07:00 All right. Okay. 07:02 And you want me to stir this one out. 07:04 Yeah, you can stir little bit. 07:05 And then what I like about this recipe, Curtis, 07:07 not only it's a quick recipe, but it also is a recipe. 07:11 Now you can use, believe it or not, 07:13 you can use almond milk, you can use soy milk, 07:16 and you can use rice milk, 07:17 because basically all these are just an agent 07:19 to give that liquid we need to have for the oats to cook. 07:21 To absorb. Right. 07:23 So it depends on your preference. 07:24 Sometime people say, "Well, I can't do soy 07:26 or I can't do almond, there are all different ones out there." 07:28 Rice milk's, yeah. 07:29 Rice milk, okay. Okay. 07:30 So you're gonna go ahead on and pour it slowly. All right. 07:33 Can I get a different spoon too, 07:34 because this one here is little bit larger 07:35 than I want to be. Okay. 07:37 Okay, go a head. Yep. 07:38 Yeah. Okay. All right. 07:40 That vanilla, that vanilla is going in there 07:41 and that's a good, good, good, good, okay. 07:44 And now we got those fresh blueberries. 07:48 Let's go ahead and put those in. 07:49 Fresh blueberries. Okay. All right. 07:52 We're gonna put those in, 07:53 this is one cup of the fresh blueberries. 07:55 We're gonna put some possess to oatmeal. 07:57 Oatmeal, we're gonna change it up. Change it up. 07:59 I've got a couple of recipes that we use a baking type thing 08:02 with the oatmeal and we're using all kind of stuff 08:04 from orange juices to apple juice 08:06 to all kind of goodies, okay. 08:08 And now we've already spray that 8x8 dish, square dish. 08:12 And all we're gonna do. 08:14 Now I know you look at this and you said, 08:15 that's gonna actually firm up. 08:17 You wait till the show is over 08:18 when you see what happens to that. 08:20 All we're gonna do is just actually pour it 08:21 into our 8x8 square dish. 08:24 So the milk is going to absorb that oat. 08:29 The milk will absorb it. And make it firm. 08:30 Make it firm. 08:31 And all you have to do when you--after it bakes, 08:33 it's gonna bake at-- what's our tempter? 08:35 We got 300, 350. 350. 08:37 We got 350 and it takes 50 minutes 08:39 to an hour, okay. Okay. 08:40 Because it's old fashioned oat. 08:43 And all we're gonna do is just mix that up. Okay. 08:46 It goes into the oven. Okay. And it's going to bake. 08:51 That's quick and easy. 08:52 That is so quick and easy. And you know what? 08:54 I tell you one thing I like about this. 08:55 Let's say, you say, I don't have 50 minutes 08:57 or I don't have an hour. Okay. 08:59 You can actually put this in the oven 09:00 and put in on about 225 degrees 09:02 and it can actually cook very low in the oven 09:04 and it will be ready in the morning 09:06 when you get up. How about that? Also overnight. 09:07 We do overnight as well. Oh, okay. 09:09 Okay, so that's what I like about this one, okay. Okay. 09:11 Now speaking of oats, hearty oats, 09:14 and old fashioned oat. Okay. 09:15 How about making some sausages, breakfast sausages-- 09:19 You know, we're talking about oatmeal. 09:20 We're gonna make breakfast sausages 09:22 using the quick oats, okay. 09:25 You're talking about sausage? 09:26 That's what I'm talking about, okay. 09:27 That's what you're talking about. 09:29 Let's look at the actual recipe itself. 09:30 Yeah, and I got to see this one. All right. 09:32 Breakfast "Sausage." It cost for. 10:02 Okay. Okay. Breakfast "Sausage." 10:05 This one is a good one. 10:06 I'm telling you, it's done with the quick oats. 10:09 And we're gonna make it out, actually make it right here on, 10:11 on this stove, how about that? 10:13 Okay, now lot of people, they may say to themselves, 10:15 "Okay, how in the world, 10:16 you're gonna make sausage out of oats?" 10:19 Well, we're gonna show them right now, 10:21 'cause I'm gonna put in my 2 cups of water. 10:23 That's how we're gonna get started, 10:24 'cause remember now those instant oats need to have 10:26 some thing to cause it to stick together. 10:29 And the thing that makes this recipe really unique, Curtis, 10:31 is all the seasonings. Okay. 10:32 Notice all the seasonings that we're actually gonna be 10:34 using in this product itself, all right, 10:36 in this particular one. 10:38 Now this sausage has zero cholesterol. 10:40 No cholesterol whatsoever. 10:41 No saturated fat, no trans fatty acids. 10:42 No saturated fat, that's right, that's right. 10:45 Now what I'm gonna ask you to do is I'm gonna ask you 10:47 to start putting in different things. 10:48 So we're gonna first put in our light soy sauce. 10:50 Light soy sauce. We're gonna pour that in there. 10:52 No, no, no, over here. Oh, in here. 10:53 Oh, yeah. Please don't put in there. 10:54 Okay, fine. That was close, baby. 10:56 All right, I know it was. I know it was. 10:57 Let's go ahead and put that olive oil in there. 10:59 We got the olive oil going in. Olive oil. 11:02 Ah, okay, and then we're gonna go ahead 11:05 and put in the onion powder. Okay. 11:07 And that's the onion. Ah-ha. 11:10 Now we're gonna put in the garlic powder. 11:12 Okay, that supposed to garlic salt. 11:14 Yeah, that's right. That's right. 11:16 And then we're gonna put in our regular, 11:19 oh, that's Italian seasoning, 11:20 I am with the Italian seasoning in. 11:22 Yes, thank you. That's it, Italian seasoning. 11:24 This is what makes it taste so good. Okay. 11:26 Okay, we've got the sage. Let's put the sage in. 11:28 This is the sage. Okay. 11:31 All right. Add a little bit of-- little bit of sea salt. 11:34 Let's go ahead and put that in there as well. 11:35 Sea salt. Okay, I know that is. 11:37 Curtis, he's getting very season right now. Okay. 11:38 And then we're gonna put in that honey. Honey. 11:41 Okay, and that's gonna take little while, 11:42 so you're gonna make sure, 11:43 you just get all the goodies out there. 11:45 All the goodies, all the goodies. 11:46 This gonna be a season. 11:48 A season-- Sausage. 11:50 And let me just do, let me just do that. Out of oats. 11:53 It's already starting to smell good, starting to smell good. 11:55 And a little kick. 11:56 A little bit of kick with the cayenne, okay. 11:59 Cayenne, cayenne, cayenne. Okay. Cayenne pepper. 12:03 Now I know you're saying to yourself 12:06 there ain't way. There is no way. 12:08 I know you're saying that but I'm gonna tell you right now, 12:10 this recipe is really unique. You're okay? 12:13 Because once this water comes to boil, 12:15 we're gonna take the instant oats. 12:17 Now remember now the instant oat, 12:18 the minute it hits water it coagulate. Right. 12:20 So actually it's gonna save us 12:22 from having to put eggs in the recipe. Okay. 12:24 Okay. Yeah. 12:25 So we're gonna add in the instant oats 12:27 and we add the instant oats in, 12:29 it's gonna get thick, thicker and thicker. 12:31 And we're gonna turn these into sausages. 12:33 Now we have to wait until this boils first. 12:35 Well, it's just about ready, it's just about there, 12:37 and it's just about there. 12:38 Okay. And I like boiling. 12:39 Yeah, that boil up a little bit, there you go. 12:41 It's going it now. Okay. 12:42 So now we're gonna ahead on and slowly add in, 12:44 let me use, let me use this spoon here. 12:46 I like to use another spoon. 12:48 We're gonna slowly pour it in, slowly pour it in. Slowly. 12:51 Okay. All right, all right. 12:55 And this is 2 cups of the instant oats. 12:58 We use taking oats and just adding some raisins 13:01 and apple and all kind of fruit to it 13:06 and turning it into something but we're gonna turn around-- 13:07 We're gonna make a burger, well, no, not burger sausage. 13:10 We're gonna make sausages. Yes. 13:12 Now look at that. Look what happened already. 13:14 Okay, let's turn this down a little bit. 13:17 Down a little bit. And-- 13:21 Sausage out of oats. Yep. 13:23 And you got to keep on stirring it. 13:24 You're gonna stir it, 13:26 because you don't want to stick, okay. Oh, okay. 13:28 It only takes a few minutes and then it's ready to go, 13:31 look at that, look at that. 13:32 See how thick, it is? 13:34 You've got this recipe from the--,no-- 13:36 No, no, no, no, no, no. Oh, this is something. 13:37 No, this is a different recipe. 13:38 I got those, I got the blueberries from them, okay. 13:42 Now the thing I like about this, Curtis. 13:44 I have my little spray can here 13:46 and I also have my little cookie scoop. 13:48 We want to make sausages, how about that? 13:50 So I'm just gonna spray the hot stick. 13:53 It's a hot stick, it's a hot stick. 13:55 Okay. Kitchen type? 13:56 And normally what I do, I let it sit for minutes. Okay. 13:59 But because of this is TV, we're just gonna go ahead on 14:01 and we're gonna just scoop. Scoop it up. 14:04 And we're gonna set it on our tray. Oh, okay. 14:08 How about that? How about that? 14:10 Look at that. Look at that. 14:11 Okay. We're gonna scoop it up. Set it on tray. 14:14 You made this sausage for me just recently. 14:15 I make--yeah, yeah-- For breakfast. 14:18 And you know, my son-in-law, he's allergic to almonds 14:23 and stuff like that so what happened-- 14:26 I used to make these up 14:27 and put the pecan meal in it. 14:28 And then I found out that, 14:30 you know, he was allergic to that kind of stuff. 14:31 So whenever we go to our daughter's house, 14:33 I'll make these up and take them in 14:35 and I'll actually make them 14:36 up without the pecan meals, you can do that too. 14:39 To make it harder, but you don't have to. 14:40 And my son-on-law. 14:42 Pecan has a nice little texture to it. 14:43 It has a nice texture the reason is 14:44 it just got more of a texture like an actual sausage, okay. 14:50 But our son-in-law was so excited 14:54 when he heard that I'd actually made this 14:57 especially with him in mind. Okay. 15:00 Now you look over, you'll find a fork, Curtis. 15:02 In trays, you have a fork there. 15:04 There you go. Okay. 15:06 And I'm gonna show you something what I do 15:07 and I'm just gonna do a few more of them. 15:09 Now you can also turn these into big sausages 15:12 but remember now these are breakfast sausages, 15:13 they're gonna go with the rest of our meal this morning, 15:15 like, you know, in a morning time 15:17 or like I said you can have them for dinner as well. 15:20 But what I'm gonna do-- 15:21 if you want to make them larger you can. 15:23 You can use the larger scoop, 15:24 but I'm gonna just take my fork. 15:26 And all I'm gonna do is mash it down, 15:28 'cause I want it to look like sausages, okay. 15:32 Is that nice? Is it spongy? 15:35 Okay, and this gonna go in the oven 15:37 and it's gonna actually bake. 15:39 And I'll bake it on one side for about 10 minutes 15:41 and then I'll turn it around and bake it on the other side. 15:44 And so you're gonna be surprised when you see what happens. 15:48 At the end of the program when you see these sausages 15:50 that we have made. 15:52 Right now we're gonna take a break 15:53 and we're gonna come back. 15:54 And we're gonna do another recipe. |
Revised 2014-12-17