Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000206A
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00:01 Now you know when you see me by my self,
00:03 I'm not really alone. 00:04 Curtis is actually back there somewhere 00:06 getting things ready, 00:07 because this is a all cooking show. 00:10 So I want you to get you paper and your pencil, 00:13 ring somebody on the telephone, tell them 00:14 "Abundant Living" is on 00:16 and we have some really good stuff cooking 00:19 in the kitchen today. Stay by. 00:46 Well, we're excited about this program. 00:48 I'm Paula Eakins and this is my husband. 00:52 Curtis Eakins. Yes, Curtis. 00:55 Curtis Eakins and we're excited about you being here today 00:58 because we will be talking about a kingdom 01:01 which is actually the Pea kingdom are the lentils. 01:05 And we're excited about that because lentils 01:07 are so versatile and they have much going on with them 01:10 and they are different from a bean, 01:11 because the bean kingdom, we call the legume kingdom. 01:14 They take a longer period of time to cook. 01:17 But when we talk about the lentils 01:19 they're like lentils black-eye peas, 01:21 split peas, the green split and a yellow split peas. 01:24 They take about only 35 or 45 minutes to get done, 01:27 where your bean kingdom takes a much longer time. 01:30 And so the lentils is not only a good Pea, 01:33 but it also goes all the way back to scripture, 01:35 all the way back to very beginning of time, 01:38 you know somebody sold their birthright 01:40 for some lentils. 01:42 That's right. And that lentils also is a Esau. 01:45 Okay. Sold the birthright. 01:46 All right. To Jacob. 01:47 Okay. They're good, honey. 01:48 And when you think about that, 01:50 when you think about that, 01:51 it's the lentils is like they call it, 01:53 it's a Latin word for a porridge, 01:56 because it becomes very, very thick 01:57 when you actually cook the lentils themselves, okay. 02:00 And the lentils are different types, 02:02 they are all different colors, 02:03 they are different shapes and sizes, 02:04 but the one we're going to be using today 02:06 is one it only takes about 35 or 40 minutes to cook, 02:09 but like I said it's versatile 02:11 and we're gonna be doing some things with that. 02:13 Our first recipe I have ever is actually a lentil stew. 02:17 So let's look at the recipe. 02:49 Okay, now let's talk about the McKay's Beef-Style seasoning 02:52 and this may be a new ingredient 02:54 for lot of people and there is Chicken-Style seasoning too, 02:57 so let's talk about that first of all. 02:59 Now both these are just really substitutes, 03:01 they are not the real thing at all Beef-Style seasoning. 03:04 Kind of remind you, there's no beef in it whatsoever. 03:08 And it's just like when you take a bouillon cube 03:10 and you put it in the hot water 03:11 and it kind of stirred up and makes like a sauce, 03:14 kind of like a vegetable broth. 03:16 Well this one makes like a beef broth, 03:17 but there's no beef. 03:18 And there is a chicken also Chicken-Style 03:21 and there is no chicken, all right. 03:23 And there are working people who purchase that, 03:24 if they are interested. 03:25 At the back of grocery store, believe it or not. 03:27 Yeah, more and more stores are now going into 03:29 like a health food section 03:30 or you call a natural food section. 03:32 So just look in your store and see that 03:34 and you know I always say on 'Abundant Living,' 03:36 if you see something that you have seen on the show 03:40 and is not in your store, go and talk to the manger, 03:43 say you saw it on 3ABN on 'Abundant Living.' 03:44 That's right, lobby. And lobby for-- 03:46 So find the man. That's the name of the game. 03:49 Now this is a real good a stew, 03:51 it's got a lot of good stuff in it. 03:53 I have actually started already putting my potato 03:55 and also my carrots. Stove is already on. 03:58 I'm gonna turn the fire on now 03:59 because I need you to go head and get the bell pepper ready 04:02 and we're also going to go head and get that celery. 04:04 You want me to dice it or what? 04:05 Yes. Okay. 04:07 This is what gives that flavor that pazaz also, 04:10 all theses spices actually go in 04:12 to make this a wonderful dish. 04:14 And I have done my potatoes in a large, large chunks 04:17 and also the carrots be sliced very, very thin. 04:20 And while you're doing that, we're gonna also cut up 04:23 and you just cut this in cubes, Curtis, for me. Okay. 04:26 And these seasonings are what really makes it 04:31 the recipe the dish come together. 04:33 Lentils kind of have like 04:34 I call a peppery type of a flavor to it. 04:38 And so on this one here, it's gonna not only give that flavor 04:41 but when we add all the other ingredients to, 04:42 it's gonna be absolutely wonderful 04:44 and very pretty the color as well. Absolutely. 04:46 All right, so we're gonna go head and put that in 04:48 and as you're doing that one, that's fine, honey. 04:50 Okay, that's fine. 04:52 While I stir it in here and I will just move that over 04:53 so we can stir it that in there. 04:58 All right. All the goodies are there. 05:01 Remember, it doesn't take very long to cook it all, all right. 05:05 And then we're go ahead on with that as well. 05:07 Smell good, good hearty stew. Bring that back over here. 05:10 Oh, you're gonna cut the onions. 05:11 Right, we're gonna go ahead on 05:12 and get the onions cut up as well that's gonna go in there. 05:15 And let's use this other knife, yeah, 05:16 this one here's got a better, a sharper blade. 05:19 Now, Curtis, when we talk about the whole bean kingdom, 05:22 we're talking also in the pea kingdom, 05:24 we talk about actually a lot of fibers, 05:26 this is where the fiber comes from. 05:28 Talk a little bit about how important is fiber 05:30 when it comes to getting your body to get it 05:34 from a healthy standpoint, that fiber in the food. 05:36 Well, fiber has a great positive impact on a body system. 05:42 And number one, fiber helps to clean out 05:44 the arteries of that fiber, the whole on the bean, 05:47 that's the fiber portion right there, 05:49 also reduces cholesterol, also helps to regulate 05:54 our blood sugar, glucose level for diabetes. 05:56 And lot of people don't know that as well. 05:58 And the fiber also helps the stools to move 06:00 through the system smoothly. 06:02 So fiber has a lot of benefits 06:05 and we don't want that refined process, 06:09 we want the food that's in a whole plant kingdom, 06:12 the way it is, that God has created in nature, 06:14 so and these all, these foods right here are non processed. 06:18 So we have the fiber that the way 06:20 God created in the first place. 06:22 And not talking about fiber, we also get a lot to hear 06:24 because the fact that not only we have the carrots going on, 06:27 we got the potatoes going on, 06:28 we also have the celery going on as well, okay. 06:32 So we're gonna put the celery in along with this. 06:35 You remember I said about maybe 35 minutes or so, 06:38 this dish is actually ready. 06:40 We're gonna go ahead and put that celery in. 06:42 Yes, there had been a lot of emphasis 06:44 on whole grains as too as well. 06:48 And so, we want this fiber with the whole grains 06:51 and this is gonna be nice and hearty. 06:56 A stew, a nice stew, a nice stew. Yeah. 06:58 Now normally what happens is, when we fix this dish, 07:01 we actually let it cook down until it gets to 07:04 that tender state which is the actual lentil itself, 07:07 I say about 35-40 minutes. 07:09 We got the onions and the bell peppers 07:11 all that in here together. 07:12 Sometimes, I would actually start it off 07:14 by actually putting everything in here together. 07:16 I would start it off with my water, 07:17 have the potatoes in there, the carrots in there, 07:19 the celery, the green onions, I mean, the green peppers, 07:23 everything is there because they'll all cook 07:24 around the same time, okay. Okay. 07:26 But for space sake, I thought I would just go ahead on 07:28 and get started, I had time there. 07:31 Now our seasoning, we're gonna be using 07:32 that as Beef-Style seasoning. 07:33 Okay, this is-- And we're gonna be using also-- 07:35 Yes, we're gonna use a sweet basil. Basil. 07:37 Somebody asked me one time, basil, you know, 07:40 use a sweet basil, a basil sometime you'll see it 07:43 as a word sweet basil, sometime you'll see the word basil, 07:45 they are still the same thing, same kind of herb. 07:47 We're gonna go ahead and put those in as well. 07:50 It actually helps to make this have a wonderful taste too. 07:52 Okay. And basil here. 07:55 And that's the basil, sweet basil. 07:57 And what is this? That's the garlic. 07:59 Garlic powder. 08:00 And I would say salt to taste but I know exactly 08:02 how much salt we're gonna use in that one there, 08:04 so we're gonna stir it up. 08:05 I want--you know, now does this look good or what? 08:08 And it smells good also, you know. 08:10 Now how long you say just need to prepare. 08:13 About 35 to 40 minutes. Okay. 08:14 I usually do it till the potato itself 08:16 or the carrots are tender, okay. 08:19 But I like the soup and I'm-- and what's gonna happen, 08:21 I'm gonna turn it down. 08:23 And I'm gonna put the lid on it 08:24 and because it's going to cook for few minutes 08:26 and then at the end of the program, 08:27 you get a chance to see the finished products. 08:28 So we're gonna just go ahead and put the lid on. 08:30 I know you said what about that tomato sauce. 08:33 Tomato sauce is the last thing to go in 08:34 and so we're gonna hold off at the tomato sauce. 08:36 I'm gonna turn it down 08:37 because, you know, sometime, Curtis, 08:38 people say to me, when I eat beans-- Okay. 08:42 And even when I eat the peas, 08:44 I have flatulence 08:45 and I'm trying to figure how do I get rid of that. 08:48 Well, there's two things going, 08:49 number one is that the flatulence does not come mainly 08:52 because of the peas like the lentils, 08:54 split peas, black eyed peas. 08:55 Oh, just from beans. 08:56 Normally from the bean kingdom. Okay. 08:57 And that's because in the bean kingdom, 09:00 there's a ribose sugar, 09:01 that's one of the complicated sugars 09:02 the Creator God has put into the food kingdom. 09:05 And so in order for that to break down, 09:07 it has to move into the smaller intestines 09:11 and once it gets there 09:12 because that ribose sugar is so complicated, 09:14 it winds up causing us to have flatulence. 09:17 Now there's a way to get rid of that. 09:18 And that is that you take your beans 09:20 you're gonna clean them off, 09:21 get rid of the debris, 09:23 put them into a plastic container, 09:24 fill it up with water and you want to do 09:26 at least an inch to two inches of water above the last bean. 09:31 Put it up in a freezer 09:32 and you want to freeze them for at least 24 hours. 09:36 Because the crystalline that goes on in the bean itself 09:39 that helps to break that sugar down 09:40 and you don't have as much problems as you would normally. 09:43 So you're gonna bring them out, 09:44 you got that water going on 09:45 and let's say this is your plastic container 09:48 and then you're gonna put that plastic container side like this 09:50 and let the water run over just to loosen it. 09:52 I mean you're gonna put it into a very large spoon 09:55 and you're gonna put it into your Dutch oven 09:57 or your large sauce pan that holds anyway from 4 to 6 quarts. 10:01 And then you're gonna let it come to boil. 10:03 And then from there, you're gonna turn it off. 10:06 And you're gonna let it simmer 10:08 when you turn it back on for few minutes. 10:10 No, no, you say, that's a awful lot of stuff 10:11 for me to try to remember. 10:13 Don't worry about it 'cause you can always either email us, 10:16 Facebook us, write us, call us 10:20 and also it comes from our books as well. Yeah. 10:22 So you can get all that information. Oh, okay. 10:24 Okay, on how to do that but it's not really a lot simpler. 10:26 That's good to know because a lot of people 10:28 have problem with the flatulence. Yeah. 10:30 So that's good to know how to reduce that, what ribose sugar. 10:33 The ribose sugar and also that fiber is there too, 10:35 that fiber on the skin of the bean itself as well. Okay. 10:38 So pulse, porridge, nice and good for the tummy. 10:44 Okay. Lots of fiber. 10:45 You talked already about diabetes, 10:47 you talked about lowering that cholesterol 10:49 because all the food we're fixing-- 10:50 actually when we cook on 3ABN, 10:52 there's no cholesterol whatsoever. 10:53 And also it gives you a sense of fullness. 10:56 Absolutely, that is good. That's proper appetite. 10:57 Whole food give a sense of fullness 10:59 and doesn't have the empty calories 11:00 that other foods may have based on the process level. 11:03 Low in calories, that's the name of the game, all right. 11:06 High in nutrition. High in nutrition. 11:09 Well, speaking about high in nutrition, 11:11 there is a recipe that I'm gonna be fixing next. 11:13 And I know there gonna be surprised 11:14 because we're actually gonna be making some burgers 11:17 using the lentils as well. 11:19 Okay, meatless burgers. 11:21 Meatless burgers using lentils 11:22 that's what I'm talking about. Using lentils. 11:24 Let's go right to the actual recipe. 11:25 Okay, let's do it. 11:27 Lentil Tofu Burgers, It calls for: 11:55 Okay, now you say the fact we're actually making burgers. 12:00 Lentil burgers. Lentil burgers, okay. 12:02 Now I have already done the lentils, 12:04 where I've made them up. Already been cooked? 12:06 They've already been cooked already. Okay. 12:07 So you're gonna actually put them 12:08 into your little chopper there 12:10 and you're gonna mash that up for me. 12:11 Oh, the lentils going here, okay. 12:13 You gonna mash that up for me. 12:14 And while you're doing that, 12:16 I'm gonna go ahead and caught up some parsley 12:19 because parsley is a part of this as well. 12:21 Okay. These burgers are really good. 12:26 Someone asked me a question about our breadcrumbs 12:29 and I said I just take the breadcrumbs ends that I have 12:33 the bread I have leftover, old bread 12:35 and I just take and cut it up, 12:37 put it on a cooking sheet and bake-- 12:40 What do you have? Bake it in the oven. 12:42 Breadcrumbs, oh, okay. 12:43 And you make your breadcrumbs. 12:45 And it's more controlled, more controlled. Okay. 12:48 Okay, I think that's enough 12:49 that you're gonna put there honey for right now. 12:50 Well, I can put some more, baby. 12:51 No, I think that's enough. 12:52 Oh, that's enough. Okay. 12:53 Let's go ahead and stir that up. 12:55 Okay, let me see here. 13:13 Okay. All right, all right. 13:14 Now believe it or not, I want little bit of those leftover. 13:17 Oh, you want some, okay. 13:18 I'm actually doing in tofu, this is 1 1/2 cup of the tofu 13:22 we're actually mashing this up. 13:24 Now this is firm? This is the firm tofu. 13:27 Firm tofu, okay. Okay. 13:29 All right. All right. 13:31 And once again you can use also extra firm too, 13:33 because we're not making meat patties, remember that. 13:36 And this is a easy one to make up and it is so good, 13:39 it's so good, okay. 13:40 Now, what I'm gonna have you do 13:41 is I'm gonna have you go ahead on and put those that lentil. 13:44 Let's go ahead and get that in here. 13:45 You got a spatula? Yeah. 13:47 Why don't you go ahead and get that lentils 13:49 in here now with that. Okay. 13:53 And once again it's very, very colorful. 13:55 Let me take out this middle piece here. 13:58 Okay. And get everything out. 14:01 That's my little mini chopper. 14:03 Yeah. Mini chopper. 14:05 I call it the mighty mow. 14:06 Wow. Okay. 14:08 You're gonna mix that in here with that. 14:10 Once again we got that combination going on, 14:13 we have old fashioned oats 14:14 and we have the instant oats also, 14:16 it's gonna give us that texture we need to have. 14:20 So we got that in. Okay. 14:22 All right, okay. 14:24 And then with this also, you're gonna go ahead on 14:26 and add that parsley, just go ahead and put the parsley in. 14:28 Okay. Fresh parsley. 14:31 Fresh parsley going in. 14:33 Now how did you--did you get a recipe using lentils, 14:35 I mean, how did this come about? 14:37 Curtis, I mean, I see recipes out there. 14:41 There might be recipes that have 14:42 may be eggs and other things in that. Okay. 14:43 Then I will play around with them for a while 14:45 and say okay, if I can convert, 14:47 if its kind of cheese I can use tofu 14:49 and sometimes I just kind of look at recipe 14:51 and see how can I make that switch 14:54 that still have to taste good, all right. 14:55 Stir the same amount feel and texture-- 14:57 Same, that's the name of the game, 14:58 that's the name of the game. 14:59 without sacrificing taste. 15:00 Now would you give me all that parsley right there? Okay. 15:03 Because I like to have all that. 15:04 You want all of it? 15:06 All of it. Okay. 15:07 I'm gonna take off your spoon too. All right. 15:09 Okay, and all of it. Okay. 15:12 And now what you gonna do is 15:13 you're gonna put in the rest of things, 15:15 here we go. Okay, now. 15:17 Let's go get on and start off with a-- 15:18 let's get the old fashioned oats in. 15:21 Okay, old fashioned oats. All right. 15:24 And let's go ahead on and get in the onions, 15:28 so we can get that texture going on. And onions, okay. 15:31 You're gonna get everything all the goodies, all the goodies. 15:35 I like this burger, you can make burgers out of this. 15:38 There's nice burgers that go on a whole wheat bun, 15:41 lettuce, tomatoes, onion, the whole 9 yards. 15:43 You can say it, okay. 15:45 Anything with onions going to taste good anyway. 15:47 Now what I'm gonna do is this-- Okay. 15:48 I'm gonna leave you. 15:49 You're gonna leave me. 15:50 No, I'm gonna go over here-- I don't want you to leave me? 15:52 I'm gonna go over here and get the pot ready. Oh, okay. 15:54 This got it real, I want you go 15:55 and put the instant oats in. 15:57 I can finish doing this part. 15:58 Yeah, put that in and then you can actually go ahead 16:01 and mix that in together. Okay. 16:02 And I'm gonna go ahead on and get this ready 16:04 because we're gonna get the skillet hot enough 16:07 so we can go ahead and make the burgers. 16:12 Now do you want me to add the other ingredients? 16:15 Yes, you got the oats that you're gonna put in here next, 16:18 I mean, in your breadcrumbs, 16:20 go ahead and put the breadcrumbs in. 16:21 Breadcrumbs, okay. All right. 16:24 I'm gonna use half of that for right now, 16:27 just get that skillet, look at that, okay. 16:30 And then we got those red peppers flakes 16:32 is gonna go in here also and we have that sage. 16:34 And this gives a little kick, doesn't it? 16:37 Okay, the sage going in here. 16:39 Sage going in and lastly we have our soy sauce light, okay. Okay. 16:46 Now, Bragg's liquid aminos, 16:49 almost about the same amount of sodium. 16:51 Same amount of sodium. 16:52 But it's a different taste all, isn't it? 16:54 Yeah, I like to have that more of a hickory flavors 16:55 I'm gonna be using, this Wednesday at, okay. 16:59 Okay. All righty. 17:01 How's that honey? 17:02 That looks pretty decent there. Okay. 17:04 Okay, let's get a bigger spoon 17:06 and really get it moving around in there 17:08 because we're going to make some burgers out of it. 17:12 Kind of like mash it down little bit 17:14 so we can get that burger texture. 17:19 Okay. All right. 17:21 And you don't have a scoop- 17:23 And you know I don't have a scoop, you know what, 17:25 I tell you what I usually used to 17:26 and that is my cooking spray. Okay. 17:31 And you wouldn't mind 17:33 go and get that cooking spray, would you? 17:35 Now, you want me do it right now? 17:37 Yes, would you go do it right now 17:38 because I'm gonna make some serious burgers in a hot-- 17:40 You're gonna be all right without me for a while? 17:41 I'll be fine. Okay. 17:43 All right, so we get that pan nice and hot, 17:46 ready to receive the burger itself. 17:49 And while he's doing that, we're going to go ahead on and, 17:53 ooh, look at that, look at the lentils, 17:55 they are carrying on. 17:56 We're gonna go ahead and add- 17:57 and did I said we have to have that sauce now. 17:59 So we're gonna go ahead and put the sauce in. 18:00 Cooking spray. All right. 18:02 I have some help from the camera guy. 18:04 Absolutely. Absolutely, very helpful. 18:07 See there. Very helpful. 18:09 Doesn't that look wonderful? 18:10 Look at that, look at that, look at that. Yes. 18:12 All righty. 18:14 I'm gonna put that lid, this lid back on it. 18:18 And the reason why I got the cooking spray, 18:20 believe it or not, it's because 18:22 I'm gonna spray on my hand. 18:23 Okay. And, okay. 18:29 And we're gonna go ahead on and scoop. 18:32 Honey, you take a break after little bit. 18:34 I want to scoop this up. Okay. 18:41 This is gonna be new for a lot of people. 18:44 Burgers out of lentils. 18:49 And we're gonna lay it down. 18:54 Oh, okay. Nice fatty juicy burgers. 18:58 Big fat juicy burgers. 19:01 And, you know, you want to couple it, 19:02 couple, because remember there's no eggs 19:03 or anything in it. Yeah. 19:05 Okay. 19:06 The name of the game is to get-- 19:08 But they're holding together. 19:09 Yeah. 19:16 Okay. 19:18 Well, we're going to actually take a break, Curtis. 19:20 I'm gonna put some more of these burgers into the skillet. 19:22 So we want you to just to stay by. |
Revised 2014-12-17