Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000204B
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00:01 Well, we're gonna be doing a recipe
00:02 that's also a low calorie recipe. Low calorie. 00:04 Talk about that exercise and inactivity, 00:06 well make sure that food is matching that as well. 00:08 Oh, sounds good, honey. Let's look at the actual recipe. 00:10 Okay. 00:37 Okay, this gonna be good. 00:39 Now this, it's a good recipe, Curtis, 00:41 and it's easy to fix and everything 00:42 so what's gonna happen, I'm gonna go ahead 00:44 and just start of by just putting 00:46 a little bit of my sauce into my 9x13 glass dish 00:50 and I use about maybe about almost a cup. 00:53 All right. Almost a cup. Okay. 00:55 Okay, we'll put it to the side, 00:56 because we now gonna actually make the filling. 00:58 Now in the filling this is extra firm tofu. 01:01 We're gonna use this in the place of-in the place of--. 01:04 The cottage cheese. 01:06 The cottage cheese, all right. Okay. 01:07 And I'm gonna do is just mash it up. 01:08 Now extra firm, again with different textures is firm, 01:11 extra firm this also. 01:12 It need to be extra firm for this one. 01:14 Well, I like to use the extra firm, 01:16 you know, you can use that firm also as well 01:19 but I like to use the extra firm on this one, okay. 01:21 Has a better texture. 01:22 Yeah, because it's got to look like either cottage cheese 01:25 or it has to look like the ricotta. Okay. 01:28 Okay. All right. 01:29 That's the name of the game because, you know, 01:30 remember now, we're actually 01:32 cutting the calories down on this one 01:33 and so with that in mind, 01:35 I want to--I'm gonna just mash it little bit more. 01:37 So we don't need to exercise and then eat a fattening food. 01:39 No, we don't. No, we don't. 01:41 Okay, now let's go ahead on 01:42 and put in here the other ingredients, okay. 01:44 But I want you to put in, 01:46 we're gonna put in our Italian seasoning. 01:48 This is Italian seasoning, okay. 01:50 Okay, and you know instead of Italian, 01:52 you can always use parsley as well. Oh, okay. 01:54 Okay, we're gonna put the onion powder and the garlic powder. 01:56 Okay, and now one of this is -- 01:58 Onion, that's onion. That's onion. 01:59 And that's garlic. And that's garlic. 02:01 And this is garlic, okay. 02:02 Let's get all the goodies out. Okay. 02:06 And we got a onion 02:07 and then we get all the goodies out, okay. 02:09 We didn't get no goodies out. 02:10 They just don't want to come out at all. 02:12 Okay, there we go. Okay, let stir it around here. 02:17 Okay and this well, really what makes 02:19 the seasoning for this well. 02:21 So now tofu is bland 02:22 but it just absorb the flavors of-- 02:24 Whatever it's next to, it picks up. 02:26 It just snaps it up. Absolutely. 02:28 Now let's go ahead on and put in now the salt, 02:30 just go ahead and sprinkle that salt in. 02:31 Okay. Okay. 02:33 Will give that flavor we need to have for that. 02:35 I can smell it now. 02:36 Oh, don't smell good, that's not good. 02:38 Now I'm gonna put in, I want to just put in 02:40 a little bit just half of that parmesan, 02:42 this is the vegan parmesan alternative, 02:46 okay, all right. Okay. And we're going to stir that in. 02:48 So now the last you're gonna put it on top on. 02:50 On top, okay. So-- 02:52 And they can get the vegan parmesan alternative 02:55 at regular grocery store. 02:57 Yes, they are selling it now, 02:58 they're selling it now in the regularly grocery store. 03:00 Yes, we prefer over the regular parmesan 03:02 because this doesn't have the calorie, 03:04 it doesn't have the saturate fat, 03:05 it doesn't have the cholesterol. 03:06 That's right. That's the bottom-line. 03:08 Now, guess what? 03:09 We already did our manicotti shells, 03:11 we have already cooked them 03:12 for about at least seven minutes, 03:13 because we're gonna actually fill these, you know. 03:15 I'm gonna back in the day when you would dry 03:17 and I was trying to do them 03:18 when you would try and fill them up, 03:19 what happens the inside will shrink 03:21 as it cooks in the oven. Oh. 03:22 So now we're gonna do it that way, 03:23 that I got something new, 03:24 that I'm gonna be doing two covers, 03:25 that is we gonna put this. 03:27 I mean, one say, how do you get that inside those shells. 03:30 Yeah, how do you do it. So what we're gonna do. 03:31 We're gonna take a big spoon 03:33 and we're just gonna put this mixture right on in this bag. 03:38 But I thought we're supposed to put it inside the shell. 03:40 We are. Oh. 03:41 I'm just gonna do a few of them, 03:42 so you can get a chance to see this live. Okay. 03:44 And then once we do that, 03:46 we're gonna actually just close the shell up 03:49 and we're make a little itty-bitty cut 03:50 in the bottom of the bag right here. Right into there. 03:54 I did do when we decorate cakes, all right. 03:56 That's right. Okay. 03:57 And then all we're gonna do is take our shell 04:00 and we're going to. 04:02 Oh, and just squeeze it, going inside. 04:04 Oh, look at that. Wow. 04:07 So we filled it up. You are so smart. 04:10 Well not-- You think, I would ever be as smart as you. 04:12 No, there's nothing smart as that. 04:14 I study and look it at lot of the stuff 04:16 and see what my other cooks are there doing. 04:19 And so, you know, I mean, I'm like, 04:20 okay, that looks good to me, that looks good to me. 04:22 I mean why struggle try to put that oil in there. Okay. 04:25 If you would take that for me and just take a spatula 04:28 and just kind of move around a little bit, 04:29 little lightly there and we're gonna sit 04:30 our first shell down in there. All right. 04:34 I'll put little bit more in there. 04:36 Fill it up, fill it up. 04:38 Okay, the tricks of the trade. Tricks of the trade. 04:42 And then we're gonna adjust, that's enough. 04:44 We're just gonna lay it down. 04:47 Okay. All right. Very good. 04:49 All right, I want to do another one there, open it up. Okay. 04:52 Squeeze it, squeeze it, squeeze it. 04:55 That is so easy to do. 04:58 Okay, you think it is easy to do. 05:00 I mean, okay, I know what's next. 05:03 Because I want to do the third one. 05:05 Oh, oh. Okay. All right. 05:07 But you know, what you're doing so far, 05:08 I mean let just, you know, keep doing that, honey. 05:11 You don't want to try that at all. 05:13 Okay, let's-- I'll do it. 05:14 You want to try one? Yes, I will try one. 05:16 Okay, let me give you something, let me give you little-- 05:18 Little bit more. Okay. 05:19 Now be careful that you don't wind up having, 05:23 it's good, yeah, you put your finger at the end here. 05:25 Oh, okay. Okay. 05:26 So, it won't come out. You want me to help you with it? 05:28 I think I got it. All right. 05:29 Now you don't do that and you're going 05:31 to squeeze it down in there. Okay. 05:33 Squeeze it. You know what? 05:35 Push it, there you go. All right. 05:38 Hey look at you, look at you. Okay. Yeah. 05:41 I think I'm doing little bit better than you, honey. 05:43 I doubt that seriously let's go ahead down 05:44 the other side there. Yeah. 05:46 And hold your finger there. Hold one finger there. Okay. 05:51 I'm working so much, honey. 05:53 I'm working with someone handicapped, 05:54 you know, what I mean. 05:55 You can do it, you can do it, you can do it. Yeah. 05:57 Squeeze it. Okay. 05:58 Help me out, honey. There you go. 06:01 Squeeze it. Oh, yeah. 06:04 Well, I'm not gonna be meeting it. 06:06 There you go. All right. See that? 06:08 Yeah. Yeah. All right. 06:10 And so what you're gonna do is, you're just gonna fill them up. 06:13 I got to pad them on the sides there. Yeah. 06:15 Okay, and then you set it on the tray. 06:19 And because of course for time sake 06:21 we've already finished this 06:22 and you're gonna see at the end of the program, 06:24 because I want to go to the very next one. 06:25 We're gonna actually just pour our sauce over top of that, 06:28 little parmesan on top, 350 degrees 06:30 we're gonna go in the oven 06:32 is gonna have the foil over top of it at first 06:34 and then we're gonna take it off 06:36 and let it actually just sit there 06:38 for another ten minutes or so 06:39 and it's gonna be nice and tender and ready to go. 06:41 But let's go to our next recipe which is mini herb bread. 07:01 And this is a simple and a very easy one. 07:03 And it's so good, so good, so good. 07:05 Basically this is our herbal bread 07:07 and what you're gonna do for me is before we brush it on, 07:11 I have couple of things here, 07:13 number one, is that I have my thyme. Okay. 07:16 And also have my rosemary. Oh. 07:18 And you're gonna actually just take 07:19 the little pieces of rosemary and you're going 07:21 to just put them in there for me. Okay. 07:24 And while you're doing that, 07:25 first thyme, it smell good. Oh, yes. 07:26 And while you're doing that, I'm gonna take the thyme. 07:30 Okay. And-- 07:32 It's a thyme or thyme. Depending on where you live. 07:35 Okay, we live in a South, so, what would it be? 07:38 I don't-- Good. 07:42 That was not your house, so that's what-- 07:44 What would it be, what would it be? 07:46 I don't know, honey. Okay, you be careful. 07:48 Okay. Be careful. 07:49 So we're just gonna put that in there. 07:50 Well, today it's gonna be thyme. Okay. 07:52 Yeah. And it smells good. 07:53 Yes, it does. We're gonna put that in there. 07:56 Just probably to a tablespoon of each one of those. 07:59 This is very fresh. 08:00 This is what makes it really, really, really. 08:03 Now we can--I can put the stem, right? Just to-- 08:05 No, not the stem. Okay. 08:06 You want to smell? There's too much fiber. 08:08 Do you smell it? That smells so wonderful. 08:09 They're gonna email us? Yeah, no. 08:12 Oh, what this is smeller dish. 08:13 One time a guy called and he said I wish-- 08:15 he said when you all start there cooking 08:17 I just really want to just go get me something to eat. 08:20 You know what I'm saying. 08:21 Okay, we're gonna actually cut this on a slant, okay. 08:24 Oh, okay. 08:25 Bread pieces, nice big pieces there. 08:28 Whole wheat bread? 08:29 Yeah, whole wheat bread? With fiber. 08:31 Okay. All right. 08:33 And then we're gonna go ahead and do the same thing 08:34 but just one and we're gonna actually just turn around-- 08:38 Are we going to-- are we gonna paint the bread? 08:40 If you want to paint the bread, go ahead. 08:42 Paint the bread. Okay. All right. 08:46 Well, what I could do is I have these two things 08:48 like together and I just take this-- 08:50 we're gonna stir it around. 08:52 We got to put that-- put a garlic in, baby. Oh, okay. 08:54 Garlic in there, maybe use a fork. Okay. 08:58 Okay, okay. Put that in. Okay. 09:03 It's very good. All right. 09:04 And then we're just gonna stir around a little bit, 09:06 because this is--what's going to go on our bread. 09:11 Now it's like just you paint it. 09:13 We are painting the bread. 09:16 With that garlic, with that thyme. 09:22 Okay and thyme, whatever way you want to pronounce it. 09:25 Okay. Okay. 09:27 Now this goes what you put it on the boiler? 09:29 It's gonna go in the oven. Yeah. 09:31 You boil it for--I guess well, may be a few minutes 09:33 is all you what we need. That's all, till you brown it. 09:35 It's gonna actually what's gonna happen, 09:37 we're gonna actually put in the foil. 09:38 Okay. Okay. 09:40 We're gonna put in a foil, put that everything there, 09:43 and they get the idea what it looks like. Okay. 09:45 What's gonna happen is, this is the last piece right here, 09:48 let's go ahead and put that on. Very good. 09:51 Okay. It's marvelous. 09:52 All right and then we're gonna put it back together. Okay. 09:57 We're gonna put it back together 10:00 and we're gonna go ahead on and put it inside of our foil. 10:04 Oh, I see. Okay and wrap it up. 10:12 And guess what? 10:14 I know you're saying what's gonna happen with that, 10:16 it's going into the oven on broil and when we come back. 10:18 You're gonna see the finished product 10:20 which is the manicotti stuff and also the herbal bread. 10:23 So stay by. |
Revised 2014-12-17