Participants:
Series Code: AL
Program Code: AL000223A
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00:01 You ever had one of those mornings
00:02 where you just want to sleep in? 00:04 Our favorite time is on Sunday morning. 00:06 But let me tell you something, 00:07 today, on the show we're doing brunch ideas. 00:11 And you know, when you see me by myself, 00:12 you know what it means. 00:14 It means that Curtis is somewhere nearby, 00:16 and we are cooking on the entire show, 00:18 so get your paper and your pencil 00:20 and meet us in the kitchen. 00:57 Well, welcome, welcome, welcome. 00:59 This is Abundant Living, 01:00 my name is Paula Eakins and this is my husband... 01:05 Curtis Eakins. Curtis Eakins. 01:07 Whenever they see a show 01:08 where I come on by myself in the beginning, 01:10 they know that it's gonna be all cooking. 01:11 All cooking. 01:12 My girlfriend says whenever she sees that 01:13 she goes and runs and grabs her paper and pencil, 01:15 calls people on the phone and say-- 01:16 They're on, they're on, all cooking, all cooking. 01:17 There at least three recipes, minimum. 01:21 So, you know, I like on Sundays, 01:23 Sunday morning, you know, to just chill. 01:26 Don't, don't jump up, you know, start the day off. 01:29 Sunday morning is the best morning, 01:31 Sunday morning. 01:32 As a matter of fact-- Yes? 01:34 My friends know, they know for a fact, 01:37 they know that do not call on Saturday evenings 01:41 and don't call on Sunday mornings, 01:43 because that's our time together. 01:45 That's our time together. If we're not on the road. 01:47 If we're not on the road. 01:48 Oh, but when we are home, it is all-- 01:50 But if we are on the road, they all know 01:51 how to get in touch with us anyway. 01:53 That is a true statement. 01:54 Well, Curtis, I like this show, it's called Brunch Ideas. 01:57 Brunch ideas. 01:58 So just-- I'll tell you right now, 02:01 people ask me all the time, 02:02 do I pick all my recipes or do I develop them myself? 02:05 You know, my background is 02:06 in the food science of nutrition and so, 02:09 some recipes I developed from scratch. 02:11 I remember back in the day, that was a while back, 02:13 I remember back then when, 02:15 I actually was trying to convert, 02:17 because at that time vegetarianism was not really 02:20 as big as it is right now. 02:21 And veganism and raw that's really been took over. 02:24 You know what I'm saying? 02:25 And so I was trying to convert recipes 02:27 that had like the pork and shrimp and crab and butter 02:31 and all that kind of stuff that's not, 02:33 that's injurious to your body, 02:34 I didn't you know, and it was hard. 02:36 Those recipes took a lot of work. 02:37 Okay, I cried a lot and then I prayed a lot 02:41 and God said I'm in charge of all the food 02:43 so if you need any help just ask Me. 02:46 Okay? 02:47 And so with that in mind, 02:49 I remember, that more recipes came out, 02:52 and so because my background is food science 02:54 I can basically, Curtis will tell you, 02:56 look at a recipe and say, that ain't gonna work. 02:59 I can tell you right now, it's not gonna work, okay. 03:01 Because there is a chemistry about food 03:03 that actually goes together that make things, 03:05 those ingredients that has to go together, 03:07 to make the final product look really good, all right. 03:10 You are gifted for that, you really are. 03:12 And sometimes we go to a restaurant, 03:14 and we'll sample the food and I ask my wife, 03:16 okay, honey, what are the ingredients in here 03:17 and she'll say, oh, it's this, this, that 03:19 and you can just tell what's in that food, yeah. 03:22 Well, you know, our very first recipe 03:23 is one of those kind of recipes. 03:24 It's a recipe that I actually saw 03:26 and believe it or not, 03:28 it had in it-- I'm gonna do the recipe 03:30 and then I'm gonna talk about how we made a difference 03:32 and a change on that recipe and it is so, so good, okay. 03:35 So let's look at the actual ingredients. 04:16 Okay. Now-- 04:17 This, this arugula. 04:18 On a recipe, it actually called for, 04:23 you ready for this? 04:24 You ready for this, Rebecca? 04:25 Ten eggs, scrambled. Ten eggs? 04:29 You heard what I say it. Ten. I said ten eggs. 04:30 We didn't hear that on the recipe 04:31 so you took that out. 04:32 No, that's why we're changing things out, like I said before. 04:33 So that was a major change right there. 04:35 Oh, yeah it was a major one. 04:36 Okay, and the other one was a half a pound of pork sausage. 04:40 Oh, okay. 04:42 So in the place of the scrambled egg, 04:45 we're going to be using this soaking-- 04:46 Tofu? Okay. 04:47 Tofu, soaking tofu. 04:48 'Cause it looks like and it mashes up like eggs 04:50 when you see it. 04:51 And we got the turmeric is gonna help that with that. 04:53 The color? Yeah. 04:54 So I'm going to turn my fire on and you start doing that. 04:55 Now the pork will be the mock-- 04:57 Yeah, the pork is going to be the crumble, 05:00 which is Gimme Lean sausage crumble. 05:02 It actually, it comes in a tube 05:03 and you actually just use a little bit of oil 05:04 and you actually crumble it up. 05:06 Now, honey, you mentioned about arugula. 05:08 That's something maybe you-- 05:09 Arugula is a part of the herbal family. 05:10 It's a part of the actual lettuce group. 05:12 It's a herb. And so-- 05:14 It's a new one and a lot of people are using now, 05:16 you've heard, you know iceberg, 05:17 you've had your red leaf lettuce, 05:18 the green leaf lettuce, the romaine lettuce 05:20 all those different ones out there. 05:22 And arugula is an herb and it's actually the one 05:24 that's now used in salads. 05:25 And that's gonna be a part of our pizza as well, okay. 05:29 Now I also have soy cheese, 05:31 and there's other new ones on the market. 05:32 I'm gonna tell you, when we first got started 05:34 it was hard to find cheeses, 05:36 I made a lot of cheeses from scratch, 05:37 but I'm telling you there's a sundry of things 05:39 out there now for the people 05:40 'cause people are trying to get healthier. 05:42 And with that in mind, 05:43 a lot of new products have hit, okay. 05:45 And when they do that, I go out, 05:47 I do a lot of testing and trying out things 05:49 before I put those recipes together 05:51 'cause I want to make sure it's gonna be okay. 05:53 That's important. It's got to be okay. 05:54 I hear you. I don't blame you. 05:55 Okay, so we're gonna start off with, 05:56 I'm gonna go ahead on and put the soy margarine in, 05:59 so I can go ahead and let that get started. 06:01 Okay. Okay. 06:02 And, that's going to start melting 06:04 and I'm also gonna go ahead on, 06:06 and we've got to make this, 06:08 this soaking tofu look like eggs, 06:10 okay, so we're going to go ahead on 06:11 and just start by mashing it up a little bit, okay. 06:14 And what you're gonna do-- I'm gonna get this started 06:16 and once I get this started then we're gonna go ahead on. 06:18 'Cause another thing I want them to see, 06:20 that is the flat bread, right there. 06:23 Okay. Whole wheat flat bread. 06:24 That bread, whole wheat that bread, 06:26 they used white bread. 06:27 A white flat bread and I said, no, no, no, no, no 06:30 so this is a whole wheat, the one I'm using. 06:32 So this recipe is, was-- Completely modified. 06:35 A lot of saturated fat. A lot of sodium. 06:40 A lot of cholesterol, a lot of trans fatty acids. 06:44 Now this recipe is saturated fat free, 06:48 zero cholesterol, and low in sodium. 06:51 There you go. Okay. 06:52 There you go. All right. 06:53 I have to mention you turmeric is a very, 06:55 very good for you as well. 06:56 So that's a part of it too. 06:57 That turmeric is gonna be the thing 06:59 that's gonna help to turn this into another color, all right. 07:01 So I'm gonna go ahead on and put in-- 07:03 All that goes in there, okay. 07:05 So this will be in place of the egg. 07:07 Now tofu doesn't have a taste. Nope. 07:09 Which is a good thing. That's a blessing. 07:11 That's a blessing, okay. Absorbs all flavors. 07:13 Because it does not have that, it doesn't have that many-- 07:15 hold on, keep this going. 07:17 Because it does not have that, then that means 07:19 it will actually take over the flavor of anything 07:21 you put next to it. 07:22 That's what I like about the whole thing 07:23 with the soaking tofu's. 07:25 I use this one to do the eggs, 07:27 I also use it for when I'm doing my sauces, 07:29 I also do this one when I'm doing my cheesecakes. 07:33 Oh, yeah. 07:34 We got to serve a cheesecake. Yes, I do. 07:36 I have all kind of cheesecake recipes that we use. 07:38 Some of those cheesecakes are no bake. 07:40 They are, a lot of them are no bake 07:42 and they are actually done in a springform pan. 07:44 So I make them up with the graham cracker crust, 07:47 then I've got the soaking tofu and I've got my mix, 07:50 whether it's lemon made mix or vanilla made mix 07:52 or I do carrot ones, I do pumpkin ones, 07:55 depending on the season. 07:57 And I'm known for those, okay. 07:59 And so we use that in the springform pan. 08:01 When you take it out... The cherries on top. 08:02 Oh, yeah, oh, yeah, oh, yeah. You be working it, baby. 08:05 I don't say anything a lot of times 08:07 because there's something about the fact 08:08 that when you say the word tofu, 08:10 people get themselves so worked up, 08:11 you know what I'm saying? 08:12 You get that serious attitude. Attitude. 08:15 They say, well, tofu doesn't have any flavor. 08:18 I say neither does eggs but-- and the Bible says that. 08:21 That there's no flavor in a egg but that nobody stopping-- 08:23 They're still eating eggs. Yeah, but okay. 08:25 We got to put the turmeric in. 08:27 Because we eat with our eyes, so now it turns a, a color. 08:30 A light color yellow. 08:32 And I'm gonna go ahead on 08:33 and put in also the salt as well. 08:35 Okay. Okay. 08:37 And what you're gonna do, 08:39 I did a sausages for times sake, 08:41 already got the sausage ready to go. 08:43 We're going to turn this that yellowish color 08:45 because we want to look like that of the eggs, okay. 08:49 And what you're gonna do is this. 08:50 I want you to take-- together you've got the arugula. 08:53 Now this is going to go on after the pizza's done, 08:56 but you're going to just show them how to do that. 08:57 You're going to take the olive oil 08:59 and add it to the arugula along with the lemon juice. 09:01 Let me just put this over here, okay. 09:04 And that's gonna actually-- 09:06 Add it here? Yeah. 09:07 Just go ahead and add it in. 09:08 All right. Okay. 09:10 And when the pizza is done, 09:12 that's when you're actually going to put that on top 09:14 and you'll see the empty air. 09:15 Oh, I see. Okay? 09:16 You see that nice yellow, 09:17 the light color yellow coming in there. 09:20 So it has that look. 09:21 Do I need to mix this in a little bit? 09:22 Yeah, you can use that fork and mix that in, okay. 09:27 But now, this, this recipe was loaded with cholesterol. 09:31 Yes it was. I mean, how many eggs? 09:33 Ten eggs. Ten eggs. 09:34 Ten eggs. Okay. 09:35 And Mr. Oink Oink. 09:37 Yes, all that. All that. 09:39 Now, you know the main thing, 09:40 you know is, of course when you're talking about cooking, 09:42 it's got to look like and it's got to have 09:43 the assimilation of something that people are used to. 09:45 Because we eat with our eyes and so in that respect, 09:48 it means that if it looks like something a person has eaten 09:50 before they're more opt to actually eat it again. 09:53 I'm gonna turn this down. 09:55 Okay, and now I already mentioned to you about the fact 09:57 that we have-- let's look at this here. 10:00 That the flat bread, whole wheat. 10:02 Flat bread, which is another one 10:03 because used to be a lot of pocket bread 10:05 that people use them pocket bread, 10:06 and the flat bread is another new one 10:07 coming out on the market too 10:08 so you can bring that over here. 10:10 Because we're gonna get ready to put this together. 10:12 Move those things out the way. 10:14 I'm just gonna put one here, I'm gonna put one here, okay. 10:17 We're gonna move this over, like this. 10:19 This is going to be used, remember now, 10:21 at the end of the program, 10:22 when we finish cooking the pizza completely, 10:24 you will-- we'll put that on. 10:25 I'm gonna move it like this. 10:27 Okay. All right. 10:28 And the first thing's gonna go on, and that is gonna be-- 10:31 Now this is the soy-- This is the soy cheese. 10:34 Cheddar cheese, right? A soy cheddar cheese. 10:36 A cheddar, a cheddar cheese. Okay. 10:37 And like I said before, 10:38 there's a lot of new one's on the market too, 10:39 they're all melting, okay. 10:41 Now-- and yeah make, make sure that the cheese 10:45 that you're using will melt. 10:46 It will melt, okay. Otherwise-- 10:48 Okay, there's one in the market 10:49 that I really like, it's a new one, 10:51 it's put out by a group called Delia. 10:53 And that Delia group, 10:54 it has the cheddars and the mozzarella 10:56 and all the different types as well. 10:58 So why don't you go ahead and put a little bit on here 11:00 'cause we got to save some 11:01 because that's going to go on top of it when we get done. 11:04 Okay, just a small amount on 'cause all you're gonna do 11:06 when you put it the oven is you want the cheese to melt, 11:09 and these are cheeses that will melt, 11:10 so save a little bit so that we can have it for then end. 11:12 Okay, and then what I'm gonna do, 11:14 is we're gonna-- 11:15 I'm kind of messy over here. 11:17 Okay, and make sure it all stays on the pan 11:18 so that way it doesn't get-- it, 11:20 it goes in the oven, we don't want it to... 11:24 If we get that pan all, 11:26 cheese all over the pan that means we got extra, 11:28 extra work we're gonna be doing. 11:29 Okay, I'm not gonna use that spoon right there, 11:31 I'm gonna use this one. 11:33 And what we're gonna do is we're gonna take-- 11:35 So now this is going-- 11:36 This, and we're gonna start putting it on the pizza. 11:39 Oh, I see. Looks like eggs, doesn't it? 11:41 Okay. All right. 11:44 How did this recipe come about? 11:46 Like I said, I found, I saw it-- 11:47 You mean, you found it 11:48 and you just started working with it and-- 11:50 Yep, when I saw the different things 11:51 it was going down I said, no, no. 11:54 No we got to change this. 11:55 But it look nice, I mean it looked really good. 11:56 It looked nice. Okay. 11:59 Let's go ahead and get that second one, if you will. 12:01 Just clean that up on that one side here for me, honey. 12:04 Right here? Okay. 12:07 Now of course, you know, 12:08 we're just doing a simulation of what you, 12:10 what we've seen. 12:11 Of course, you would have a lot more, 12:13 'cause I make about four of these. 12:15 Okay. 12:17 It'll probably come out to the sides or... 12:19 No, you're going to have a bigger pan. 12:21 But I'm just talking about, I would make this, 12:22 I'm just making two so they can see these two. 12:24 That's how they do it, more than anything else. 12:26 Okay, you want to make sure that you keep the edges, 12:29 don't have it all the way out to the edge. 12:30 Oh, so that's purposely-- Like a pizza? 12:32 Oh, okay, the edges is not. 12:34 Now, now I'm gonna take the sausages. 12:37 We've already done this. 12:38 This is the Gimme Lean sausage. Gimme Lean. 12:41 And I'm going to hand-put that down on here. 12:44 You're gonna do it with the hand? 12:46 Now Gimme Lean has a good, mouth feel, a good flavor. 12:49 It does, it does, it does. 12:51 Even for those who are used to eating meat, sausage, 12:55 this has a really nice flavor. 12:57 And this gives the simulation of the sausage as well. 13:00 Once again, you know 13:01 just putting those on there together, 13:03 that would-- you know the eggs and sausage 13:06 that's a normal meal 13:08 that people would actually eat on a Sunday morning. 13:09 That's true. Or early in the morning. 13:12 Now we've got the sausage and the eggs 13:14 and the cheese on top of the flat bread, okay. 13:17 And cholesterol free. 13:18 Cholesterol free, cholesterol free. 13:20 Quite healthy brunch. Now this is-- 13:22 Oh, wait a minute, hold up, I just thought about something. 13:23 We got arugula, right? 13:24 No, no, no, no, that doesn't go on 13:26 until we actually bake it in the oven. 13:27 After you finish baking and then this goes on top. 13:28 Yep, we got to get all this on 13:29 'cause it'll be nice and healthy. 13:31 Okay. 13:32 Okay? All right. 13:34 And, we're gonna end with a little bit of-- 13:37 Oh, that's why you saved the cheese for the end. 13:38 That's why I said save a little bit till the end. 13:40 It has a nice, melting look on top. 13:45 And you know what, this is very, very pretty. 13:47 It's going to go in the oven at about 400 degrees 13:51 and it's only about 10 minutes 13:52 because what you want is the cheese is gonna melt 13:54 and then all around the edges 13:55 it going to get a nice kind of a golden brown. 13:57 And so we're gonna go put that in the oven. 14:00 We're gonna take a break 14:01 and then we're going to do another recipe 14:03 so stay by. |
Revised 2015-03-12