Participants:
Series Code: AL
Program Code: AL000219B
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00:01 Well, welcome back. Welcome back.
00:02 And we're making some thyme, 00:05 thyme chili corn muffins. 00:08 We're making thyme muffin. We're making both. 00:11 We're making both. 00:12 Okay, let's go look at the ingredients then. 00:14 Oh, let's do it. 00:42 Okay. 00:44 Now, I've done this recipe, believe it or not, 00:46 this cornbread recipe on other shows. 00:48 But I've also now come back and learn other ways 00:50 I can actually add and mix it so. 00:52 Sometime our program is more of the basic stuff like 00:55 when I do my biscuits and that kind of thing 00:57 and then I begin to adding things to it. 00:58 So this is a very simple recipe. 01:00 It just calls for. 01:02 I'm gonna put that pastry flour in. 01:05 And they can get this at any store. 01:06 At any store, whole wheat pastry flour. 01:08 If you would, go head on and get that-- 01:11 You want to take the almond milk and oil. 01:13 You gonna mix those together for me and, Curtis, use this. 01:15 You want me to whisk it or what? 01:17 You use that in here. 01:18 In the meanwhile, I'm gonna ahead 01:19 and put the cornmeal in, okay. 01:24 And I'm gonna put in the red pepper flakes. 01:27 Almond or soy milk, does it really matter? 01:29 Almond milk, soy milk, rice milk, okay. 01:33 I'm gonna put in the fructose. 01:35 All right. 01:36 I'm gonna put in the baking powder aluminum free. 01:40 I'm gonna put in the salt. 01:43 I'm gonna put in the vegan parmesan alternative. 01:47 Now, where you can get this, this may be new, 01:49 I'm just assuming someone 01:50 may be watching this for the first time, 01:52 the vegan parmesan alternative. 01:54 Grocery stores, everything now... 01:56 Regular grocery store. 01:57 Yep, yep, yep. 01:58 Your grocery stores have those, 02:00 you know, because lot of people have 02:01 actually going to a lot more the-- 02:04 more natural more of the vegan type 02:06 or more natural organic type foods, 02:08 so lot of stores are bringing things in 02:10 that you've never seen before. 02:11 Remember now, we told you also on 3ABN 02:13 if you see something, tell the grocer, 02:16 after all you're paying the money out. 02:18 They want your business. 02:19 And the reason why vegan parmesan alternative, 02:22 we mentioned this before in some of our programs, 02:25 vegan cheese, I mean not vegan cheese 02:28 but cheese, parmesan cheese 02:31 is one of worst foods for your kidneys and egg yolk. 02:36 So again, that's why we're moving away from the cheese, 02:40 particularly the parmesan cheese. 02:42 It really wreaks havoc on the kidneys 02:45 and also the egg yolk, so that's why vegan parmesan 02:48 is a better alterative for that. 02:50 And not to mention Alice in Wonderland. 02:53 We talked about eight, cheese is being 02:54 one of the major key component. 02:56 Eight foods and particular you know, 02:57 cheese is one of those eight foods 03:00 that would trigger that. 03:01 You can stir those, go ahead, 03:02 I'll go head and stir, you go and pour the almond milk in 03:05 and also it's got the oil as well. 03:08 Now, you didn't get a chance in the living room 03:10 but you have some experience with migraines over the years. 03:13 Of course I'm talking about that in the PMS area. 03:16 Oh, okay, well, we can wait till the PMS-- 03:19 Yeah, because I want the two things for here 03:21 and I got two, I have muffin pan, 03:25 they had for six and then I have one 03:26 it's going to do some actual muffin sticks. 03:30 So you'll say they're stored before. 03:32 Yeah, yeah, yeah, let me just get in. 03:34 I just want to beat this and stir up 03:35 just so that you can get it moist 03:37 and you don't want to beat it too much 03:38 because you don't want to create more 03:40 a gluten in there, so it's where it goes. 03:43 Which one is going in first? 03:44 I'm gonna do the muffin tins first. 03:46 Okay. 03:47 Okay, and remove those dishes out of the way there for me. 03:51 And just take that away. 03:54 I must give you the fork also to put in there. 03:56 Now, I could do just go ahead on 03:57 and fill up my muffin tins first. 04:01 Now, is that greased first or? 04:02 It's already been greased. 04:04 Oh, it's already been greased. 04:05 If they had one that's got a tip on, Curt, 04:06 you don't have to do that. 04:07 Oh, okay. 04:09 But this is yeah, greased it. 04:11 I'll just go ahead and push that in there, 04:12 yeah, okay like that. 04:15 Let me hold it for you. Okay. 04:17 At least you gave me something to do. 04:21 The more you give me something to do, 04:22 the more I stay out of trouble. 04:23 That is a true statement. You know what I am saying. 04:25 Yeah, I know what you're saying. 04:27 And I think the camera crew can vouch for that. 04:28 I heard somebody laughing too. 04:30 Hold up. It's just the camera crew. 04:31 Don't turn it so fast 04:32 because I can't get like I get it in there. 04:33 Okay, baby. 04:34 All right. Okay, here we go. 04:36 All right. 04:37 Right there in the middle. 04:38 And these go into the oven for how long? 04:40 This goes in oven at 375. Okay. 04:42 In for about 15-20 minutes, okay. 04:44 Oh, okay. 04:45 And they will be nice and ready to go. 04:48 Okay, nice. Look at that, nice and chunky. 04:49 Do I need to shake this? 04:50 No, no, no, don't shake, they sit down. 04:52 Then give me the other one there. 04:53 How can it even now look bigger? 04:54 No, no, no. No, no, no. 04:56 And then for these, I like this 04:58 because you know, actually I found this, 05:00 your mother loves to make this corn sticks 05:03 every time I go to her house. 05:05 You got the corn sticks go and that's the first thing 05:07 I reach for is corn sticks because they're wonderful. 05:10 I love them. Yes, they are. 05:11 Okay, and we gonna put those, put this in here. 05:15 And it goes in the oven. Okay. 05:17 And it will be ready and so guess what? 05:20 When the show comes back, you will see 05:23 the finished product, so stay by. |
Revised 2015-02-26