Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000212B
|
00:01 Now this one is another Wrap and Go.
00:03 And I like to make this up a day in advance for sure 00:06 so that I can get that flavor that I need to have in it. 00:08 So this is actually a mock chicken salad, 00:12 let's look at the actual ingredients: 00:42 Ok, now why a day before you get the flavors to soak up 00:48 or what. Well one thing about tofu and that is that whatever 00:51 it gets next to it incorporates or takes in that flavor 00:54 and you know the one thing I like about the whole soy 00:56 family or the tofu itself is that one minute it can be 00:59 like a meat substitute, the next minute, 01:02 depending on the texture you actually use 01:04 it can turn into a sauce, and then it can also turn around 01:07 and make a dessert. So whatever it sits next to 01:10 it just picks it on up and that's the thing I think. 01:12 It's so versatile that I really like it. 01:14 And this is kind of like a mock chicken kind of a texture 01:18 and so guess what, when I get the actual tofu itself 01:21 this time I take the tofu and I keep it in the package. 01:25 Remember I said it's 16 oz water pack, 01:27 I take and put it in the freezer and I freeze it overnight, 01:30 at least up to 24 hours and that changes the texture so that 01:34 the tofu has more of... See this is spongy 01:38 Right, ok. Now you press the water out after... 01:41 I press the water out and you are going to have so little bit 01:42 in there, but you are going to press out, 01:44 and I am going to show you in a minute how I'm going to 01:45 actually use my hands to crumble it up 01:47 because I want to kind of have a chicken texture to it. 01:49 Ok, now... This is water packed, it's extra firm... 01:54 This is the firm, this is the firm, ok what I'm going to do 01:58 this because I needed to pour out...let's go ahead on 02:00 and let's get you started with that so I can use your bowl 02:03 and I can show them what I am talking about when I say 02:05 squeeze out the water, squeeze it out 02:07 and I'm squeezing it out because the water 02:15 when it went into the freezer it automatically went right up 02:18 into that tofu. Look at that! Um hum! 02:21 Ok! And, that should do it. Alright! Now! 02:33 Ok, now, you want that more... Let me just move this around 02:38 here because I got a different bowl, I want to use the bigger 02:40 bowl. Let's get that liquid out of there, 02:42 and let's take and crumble up now the tofu. 02:49 Now you used to do this years ago in the pita bread. 02:52 Yes I did. I did and I want to something a little bit 02:55 different, we talked about that wrap and go 02:56 but you can use the pita bread, but this time we are going to 02:59 use another item that they can do also because one again 03:02 you can make it up the night before and when you do that 03:06 let it sit and that tofu will pick it up and will have 03:09 a nice flavor simulation of chicken. Look at that 03:12 how the pieces look. Oh, ok. Ok, it looks like the chicken 03:16 that you actually crumble up a little bit there, or dice, 03:20 or mince, whichever way. Alright! 03:23 Now when you do finish that up there Curtis, 03:26 I am going to go on ahead, that's finished, 03:28 I am going to go on ahead with that, I'm going to add 03:30 the scallions on in. Then we are going to go ahead on... 03:35 That's probably enough though, just that celery there. 03:38 You going to need this? Let's go ahead and put that one in. 03:39 Ok. Yummy. Yummy. Ok, I think we are finished with the 03:47 cutting board... Now we are finished with the cutting board. 03:49 I'm going to bring this one out because we are going to make 03:54 the actual sauce to go in this, and so what we have here, 03:57 is that Curtis is going to take that lemon, 03:58 he's going to get that lemon squeezed out. 04:00 I am going to take a spatula and I am going to go ahead on 04:02 and put in this is... Excuse me! The soy mayonnaise, 04:05 I am going to go ahead and put that into a bowl... 04:07 You get that at the regular store now...Regular store... 04:12 There is more than one mayonnaise soy based... 04:17 They got the grape seed out now, 04:18 they've got a lot of different combinations and all of them 04:20 are a kind of simulation of a mayonnaise. 04:22 Ok, and I like that. I've got the mayonnaise there 04:27 I am going to go on ahead and add in now the light soy sauce, 04:31 I'm going to add in the garlic, I'm going to add in the 04:37 Turmeric, get all of it out of there, and I am going to ask 04:43 you to go ahead on and do the lemon juice. Ok! 04:47 Why don't you go ahead and stir that in for me? Alright. 04:49 Lemon juice going in. 04:51 And then you have a... You can use the whisk, the one here 04:57 and you can just kind of whisk that around... 04:59 I think you are going to do a lot... Well let's do this one 05:01 here first. Let's do this, stir it up cause once this hits 05:05 it's going to have to look like a chicken kind of a color 05:09 ok? Well now with the Turmeric, The Turmeric makes it turn... 05:13 Color. Um hum! Um hum! Ok! You could go ahead and spin 05:16 with that if you want to, ok. Let me just get a spoon 05:20 over here because we are going to mix in now the celery, 05:26 the scallions, because here comes now where the flavor 05:30 is going to come in. 05:31 Let me move these out of the way and you can slowly start 05:35 adding that in for me. Ok! It looks like a mustard huh? 05:42 It looks almost like a mustard doesn't it? 05:43 Yeah. Alright let's just get all that in there. 05:45 Remember now as it sits the flavor begins to change 05:51 and it is really delicious. 05:53 It may not last that long in our home, 24 hours but uhh. 06:00 Now you mentioned that you had the garlic and onion powder. 06:06 Yep! As a opposed to garlic and onion salt. 06:10 Ok, let's talk a minute about that, why am I not using 06:12 onion and garlic salt? Oh, you want me to answer 06:16 that question? Yes! Oh, ok. 06:18 Well, I think this is the last time I will be asking you that. 06:20 Onion salt and garlic salt is nothing more 06:26 than salted garlic and salted onion. 06:29 That's basically what it is. Now how hard was that? 06:32 That was pretty easy wasn't it? That was pretty easy. 06:34 I've just been hanging out with you. Now, now, look at that. 06:37 You going to add more to that or is that just about it? No! 06:40 I don't want to add any more to it, I think you did a good job. 06:42 Thank you! You did a good job. Now, you see the nice color 06:45 and texture...Believe it or not when you kind of see that. 06:48 Once again we are eating with our eyes and when you kind of 06:50 see that... It sits for a few minutes and the flavor 06:54 is going to get in there and it actually looks like... 06:56 kind of like a chicken salad, alright. 06:59 The thing I like about the tofu is that not only you can mimic 07:03 that of chicken, the white breast of the chicken, 07:05 but you can also mimic that of turkey as well, 07:07 just by freezing it alright. On one of the shows a long time 07:10 ago, I actually took the Silken tofu and I froze it for 3 days 07:14 straight...Chicken Cacciatore, and I made Chicken Cacciatore. 07:17 Yeah! Um hum! That's a three day ordeal. 07:19 Yes, because that one's a little bit longer. 07:20 But once again, you can make your things up, 07:23 I'm talking about Wrap and Go, make things up, 07:24 get them prepared, use a day of the week that you might 07:28 want to just do... I call all my cooking. 07:30 I might do all my cooking on a Sunday, or I might do it 07:33 on Monday. I just fix whatever I am going to have for the 07:35 whole week, I might make up all my salads and 07:37 all the things I'm going to be using for wraps 07:38 because we travel a lot, so we want to make sure 07:40 that the food that we eat is good nutritious foods and so... 07:45 I just want to thank you publicly for fixing these meals 07:48 for me over the years, and I just want to let people know 07:51 that I really appreciate these meals and the love that you 07:54 put into these preparations so, wonderful nutritious meals. 07:58 Well you're the man, I want to make sure that you are 08:00 fed right, ok. Ok, so let's continue. Now, now. 08:03 Now, I'll tell you what, we got one more and this one here 08:07 when you see at the end of the program, 08:08 we are going to put that on a whole wheat submarine roll 08:12 with lettuce and tomatoes and everything, 08:14 so this another one of those Wrap and Go's. 08:16 Now let's look at the very next one: 08:48 Now once again this is another quick and easy recipe. Ok. 08:53 And it's quick, actually it is one of my quickest ones, 08:58 and once again you can make it up the day before 09:00 or you can actually make it up later on depending 09:03 on what you want to do, but it is quick and easy 09:05 and we are using a different kind of shell this time. 09:07 Ok, if you would just... We have a tomato basil, 09:12 just pull one of them out of there and these are wraps, 09:15 which is larger than your tortilla shell so it's a 09:19 bigger one, so we are just going to lay that down... 09:21 Now this is the size that we are going to be using 09:23 I am going to put it over here because I need for you 09:25 to go ahead... We said we are going to have to take and cut 09:27 our lettuce up fine, and just go ahead and chop that up 09:32 for us, you know, fine, just fine, it's going to go inside 09:36 this wrap. Colorful... I call it... Yes it is. 09:41 Ok, you can do a couple of things you know. 09:43 I use sometime either the colorful spring salad 09:48 or you can use a red leaf lettuce, you can use a 09:51 green leaf lettuce, but it's all about color once again 09:53 that we are talking about so I'm going to move this over 09:56 Curtis because now I need for you to go ahead on 09:58 and real thin thin slices of tomatoes because 10:01 it is going to go inside this wrap. 10:02 Now also as he is doing that, there is a lot of deli meats 10:08 that are out now on the market and you can look 10:10 in your grocery section and see which ones are available 10:13 especially when you talk about children's lunches, 10:15 trying to find something that they can eat that doesn't have 10:19 the fat and cholesterol, so on and so forth, ok. 10:23 So with that in mind... And those luncheon meats 10:25 also a lot of them have the nitrates. Absolutely. 10:28 Some carcinogens, you don't want that either. 10:32 Ok, that's enough honey? Yes! 10:34 Now I got my deli meat here that we are going to be using 10:36 if you would let me hold that knife there and what I am 10:38 going to do is cut it also in thin slices. 10:41 Now again you have the turkey you have the chicken, 10:44 you have...turkey, chicken... Ham...They have a simulation 10:47 of all the different ones... These are all mock. 10:49 They are all...none of them are real... 10:50 Made from a soy base once again ok...Has a nice texture, 10:54 a nice mouth feel too. Yes, Yes. 10:56 Now I've got once again my soy, this is a mayonnaise, 11:02 this is actually from grape seed. Oh, ok. So once again 11:06 we are going to take and fill up our... Go ahead and Coat that, 11:10 coat it up, coat it up, coat it up...Tomato Basil Wrap 11:14 hmm, ok. And it makes a nice wrap, a nice size wrap. 11:19 Look at that, look at that. That can be really a one meal 11:24 sub right there. It is because it is so big and you can really 11:27 stuff it. Right! I'm just doing that one there, right there, 11:30 and we are going to take and put some of our lettuce 11:32 right here in the middle of it, very very colorful. 11:37 We're going to take our thin slices of tomatoes... 11:41 You need some more? No, no, no. 11:43 I'm going to put that on there as well, 11:45 and then we are going take and put some of our 11:48 meat slices on there too. Okay, we really like the 11:53 baloney is good. And this one here is a turkey, 12:00 That's the turkey. A mock turkey, yeah, 12:02 we're going to put on there as well, then we are going to 12:04 put some sprouts on there too, alfalfa sprouts. 12:08 This will be nice and fat. You know what I am saying. 12:12 And then we are just going to once again, 12:13 we are going to roll it up. Now I like this one because 12:18 once you roll this up, you can actually curl it like so 12:22 and then you just go and eat it. 12:24 Well guess what, we're going to show you, because we've 12:27 showed you three different types of ways to Wrap and Go 12:30 and so we are going to put all of our stuff together 12:33 so you can see the finished product, so just stay by. |
Revised 2014-12-17