Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00138A
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00:01 When I think about the South I think
00:03 about real good down home cooking. 00:06 I think about real good southern hospitality, 00:09 so today on our show we're doing all the 00:12 foods that are considered as 00:14 southern cuisine so stay by. 00:45 We wanna welcome you I'm Paula Eakins and 00:48 you're gonna introduce me or? 00:50 Okay and this is my husband Curtis Eakins. 00:52 Thank you very much, and Curtis and I are 00:56 the hosts of the Abundant Living series 00:57 and one of the things that we're gonna be 00:59 doing today is Southern Cooking, 01:01 Southern Cooking, and I really like the 01:03 Southern Cooking earthy foods, okay, 01:05 you know, now should we be talking 01:07 southern style like southern cooking, no, 01:09 we should not be talking, I mean we can do 01:11 that, absolutely not, absolutely not, 01:13 I'm from Philadelphia and Curtis is from 01:15 Cleveland, Cleveland and we, 01:17 that's Cleveland in Ohio not Cleveland in 01:18 Tennessee, we reside in the south okay. 01:21 Okay, and because of that we, 01:23 one of our very first recipes that we're gonna 01:24 be doing today is actually a Southern 01:26 Collard Green. Hey, let's go to the recipe, 01:29 let's read the ingredients on this one, okay. 01:31 It calls for 1-2 lbs Collard Greens 01:34 4 c. water 2 tbsp olive oil 01:38 1 tsp. of onion powder 1 tsp. garlic power 01:42 ½ c onions, chopped 01:44 3 tbsp. Bragg's Liquid Aminos 01:47 1 med green pepper, chopped or 01:49 ½ c. Soy Baco bits. 01:52 Alright now, Collard Greens right here, 01:55 Collard Greens a real Southern tradition. 01:58 Now, people in the north eat collard greens 02:00 too right. All over the place do and the 02:02 thing I think is so amazing is that people are 02:04 so used to fixing normally collard greens, 02:06 okay, with pork, okay. And a lot of time 02:10 when we try to make these changeovers to 02:11 the vegetarian diet we discover that we 02:14 don't want to look at those foods we used 02:16 to eat but because we're not sure how to 02:17 season them up right, yeah. So, that's why 02:19 they're watching this show today, okay. 02:20 Here as we're gonna show them, 02:21 they know all the stuff, they know how 02:23 to do that. We're gonna be using some 02:24 different ingredients as that maybe you've 02:26 seen before or maybe not, but I'm gonna 02:27 tell you right now these collard greens are 02:29 going to be absolutely knock down drag out 02:32 good. Okay, now knock down drag out that 02:34 means for those who are not familiar with 02:36 that type of language, explain to them, 02:37 that means good. That means real good, 02:40 that means real good, okay knock down and 02:41 drag out now know that's right, 02:43 knock down and drag out. No oink, oinking 02:44 in this one right, no and when you buy your 02:46 collard greens they have sometime already 02:48 pre torn up inside a package which is already 02:50 pre-washed ahead of time, in regards to what 02:52 they say about the pre-wash, I always 02:54 wash them again anyway just in case, 02:55 just in case. It still has some dirt in 02:57 there sometimes. Well no, but I just want to, 02:58 I wanna be, I wanna be my own okay judge 03:00 of that. Now in this we have our water 03:03 already boiling and getting ready so I am 03:04 gonna just take and what we're gonna to 03:06 do here Curtis is we got onions and also 03:08 bell peppers is the gonna go in this okay, 03:09 we need to chopped this up, and you're 03:11 gonna go ahead and chop that up and 03:12 I'm gonna just start putting the collard 03:14 greens into the pan okay. And they've 03:15 already been washed, they've already 03:17 been chopped up. Want me to start 03:18 chopping up the, yes the onion, onion first, 03:21 chop up the, yes the onion, 03:23 okay, don't we have a onion chopper, 03:24 wouldn't that be better, yes, you're the 03:25 onion chopper, didn't you know that? 03:27 No, no maybe you didn't understand my 03:28 question. No, I do understand your question. 03:30 Okay, alright I am putting these in while 03:33 Curtis chops up that onion, that's what I do. 03:35 Well, I do it manually this time, and we 03:37 always just kind of, you know it's, greens 03:41 are full of water and as a matter of fact 03:44 they have a lot of water and these are 03:45 gonna actually cook down believe it or not. 03:47 Okay, okay, we want to use a little bit 03:50 amount of water in this and also along with 03:52 that I like to put my seasonings in it and I'm 03:54 using a onion powder and a garlic powder 03:57 in the seasoning and also I'm gonna use the 04:00 Bragg's. Now you can use the Bragg's liquid 04:02 at the end or to seasoning this gonna be 04:04 like more like taking the place of the salt or 04:05 not but I'm gonna go ahead on it and put 04:07 it in the seasoning now on top. 04:09 Now, let's talk about that Bragg's liquid 04:11 Aminos that maybe new to a lot of individuals 04:13 watching this program for the first time or 04:16 maybe not familiar with Braggs liquid Aminos. 04:17 Okay, and that's exactly where what it is, 04:19 if you think of soy sauce then it's actually 04:21 like a soy sauce but it's actually made from 04:23 a protein base which is like soy also, 04:26 but it's made from protein base and some 04:28 people prefer to have the Bragg's Aminos 04:32 to soy sauce and this recipe I want that 04:35 smoke hickory flavor because we're not 04:36 using a pork and all that stuff so we got to 04:38 mimic that. That's where that southern 04:40 hospitality comes from as well. So this is 04:42 gonna start up, now that Bragg's liquid 04:43 Aminos does have less sodium than, no it has 04:45 same amount of sodium, a teaspoon for 04:47 teaspoon as light soy sauce oh it's light 04:49 soy sauce, right, right. So, it doesn't make 04:50 a difference, okay as far as that goes, 04:52 I'm gonna put this on real quick while we get 04:54 to finish up the rest of the part that Curtis 04:55 we're gonna we've got a couple of things here 04:57 number one is I have olive oil and I'm gonna 04:58 putting it also as well. Now, you don't have 05:00 to put the olive oil in, but once again in 05:02 collard greens there's some kind of oil 05:05 base we're not using any kind of foods that 05:07 you don't need to have like the pork for 05:08 instance, like I said earlier. So we're gonna 05:10 use that olive oil or you can use canola oil 05:12 in this recipe as well. And we're gonna be 05:15 using is, I am just gonna show this to you 05:16 while Curtis has chopped out of those bell 05:18 peppers up. This believe it or not it looks 05:20 just like it might be bacon bits but it's not 05:25 it's actually soy, it's smoked soy baco bits 05:28 and we're gonna put that in for that hickory 05:31 flavor at the end of our program alright. 05:34 Okay, now you can get that at health food 05:36 store or do you, regular store, you can get 05:37 that actually at any of your regular super 05:39 markets okay you can get that. 05:40 Soy baco bits, Soy baco bits. Now, what 05:43 I'm gonna do, I want to put the onions and 05:46 the bell peppers in with this also as well. 05:48 And then we're gonna just let it start 05:50 simmering down somewhat while we're moving 05:53 to the next recipe so as soon as Curtis gets 05:55 done with that. I'm gonna open this up, 05:56 so you waiting on me right, yes indeed. 05:58 I'll tell you what, we're gonna go ahead on 06:00 as a matter of fact I am not finished, 06:02 you are finished. And we're gonna just 06:03 ahead and scrape that on top then how 06:05 about that. Okay, okay and so... these go inside 06:09 yeah just like this, yeah go ahead. Okay. 06:11 We want to seasoning to get in, I am using 06:12 the spatula for this, that's fine that's fine, 06:14 I want to get that seasoning in and on top 06:16 of those greens so they can taste good alright, 06:20 alright. Now, we could move that around a 06:22 little bit, one last one okay, okay and when 06:26 they see this later on you're gonna be 06:28 surprised at how this is gonna be actually 06:29 shrink down, it's not gonna hard, 06:31 so the water and the collard greens will help 06:33 cook that? Yeah, there's water in the greens 06:35 itself, okay and then it has a water already 06:37 in my pan, okay, so this is gonna come up high, 06:40 is gonna began to actually boil and then 06:42 we're gonna turn it down low alright. 06:45 You can put that oil in like I said before at the 06:46 end because we're doing television why 06:48 don't we just go ahead on and put the 06:50 oil on that and we won't forget it later. 06:51 We're gonna go ahead and put the water in, 06:53 I hear, I hear it there making that boiling 06:54 now. Now this is on low first or high. 06:59 Well, you want to bring it to a boil first, 07:00 okay, bring out to a boil we're gonna hold 07:02 off for those to right there, okay, we're 07:04 gonna put a lid on top and I'm gonna tell 07:06 you one of the things that used to happen 07:08 I remember even though we talked about the 07:09 south I remember when you used to fix the 07:12 collard greens in north Philadelphia where I 07:14 live, and I remember a lot of people will 07:16 say things like you know collard greens are so 07:18 hard to fix it, they take a long time to cook 07:20 and they'll put soda in it because baking 07:22 soda helps to break the leaf down but it 07:24 also strips the vitamins and nutrients out of 07:27 the collard greens themselves. And because 07:29 these are earth foods, foods that Creator God 07:31 has made. We don't want to destroy our taste, 07:33 keep them intact, you have to have personality. 07:35 So do not put baking soda in the collard greens, 07:38 also one of the things I discovered too Curtis? 07:40 is that when people plant collard greens they 07:42 usually plant them in a around the middle of 07:44 the summer and then usually when the first 07:47 frost hits them the first frost it makes them 07:49 more tender and sweeter to taste alright, 07:52 okay. And so that's you're looking for, okay. 07:55 You have some most information I am so 07:57 glad I'm married to you I mean all this 07:59 information you're just bubbling over here 08:01 and I just want to appreciate that, 08:02 thank you so much. Now you know another 08:04 recipe that also is one of the foods that we 08:06 Southerners use and we use also in our 08:09 home and that is that people like stuff like 08:12 biscuits and gravy or they like steak with 08:15 gravy on top of it. Well, we have a steak 08:18 but not the one you're thinking about Susan, 08:20 we're making a mushroom steak. 08:23 I was gonna say pepper steak. 08:25 We're making a mushroom steak and this 08:26 mushroom steak is gonna be really, really 08:28 nutritious it's very, very healthy, 08:30 so we're gonna actually look at 08:31 the recipe on this one, okay. 08:35 It calls for 1 can of mushrooms, 08:37 that's a 8 oz. can. It calls for, 08:40 1 med onion, chopped 08:41 1 tbsp, McKay's Beef-style seasoning 08:45 1 c. of instant oats 1 c. of old fashion oats 08:49 1 tsp. garlic powder 1/4 tsp. of canola oil 08:54 1 can mushroom soup, 15 oz. and 08:57 ½ c. of water 08:58 2 tbsp. Vegan Parmesan alternative. 09:02 Now this is really a very good recipe. 09:05 And it takes the place of steaks per say, 09:09 we're gonna make it vegetarian style 09:10 because you know on our program 09:13 Abundant Living we do all earth foods, 09:15 from the earth, foods from the creator God 09:17 and, Abundant Living that's right, 09:18 and once again the foods that the creator 09:20 God has given us is so beautiful because we 09:22 got the green, we made the collard greens, 09:23 they're still cooking on the stove and now 09:25 we're gonna make this brown mushroom 09:27 steak and it's gonna be a brown color with 09:29 a smothered and gravy like people love when 09:31 they in the south. And then I'm not gonna 09:32 tell you right now what we're gonna do but 09:34 we are doing a special dessert on this 09:35 program as well. You have to have dessert. 09:37 Now, we have two things in here, 09:38 number one is I have one cup of instant 09:41 oats and then I have one cup of regular 09:44 old fashion oats and the instant oats is 09:46 what's gonna help to give us that coagulation 09:47 we need to have because we're not using any 09:49 eggs as you know in this product at all and 09:52 then also we're using the mushrooms and we're 09:54 gonna keep the sauce the actual liquid that 09:56 comes in with that so we can make sure 09:58 we have everything and Curtis if you will 09:59 chop that onion up for me, the onion, 10:01 it's gonna go in there as well. And this is 10:05 one of the recipes that's really good, 10:06 now we also have seasonings, but if you 10:08 notice once again we had talked about the 10:10 different kind of seasonings that's going 10:11 to go on this, and we're using onion and 10:13 garlic powder and also Curtis is doing the 10:17 chopped onions I am looking at, okay. 10:19 McKay's Beef-style seasoning which is not 10:22 really beef it's actually a mock beef that 10:24 we're actually using in this particular product 10:27 okay. You can find it, it's put out by a 10:29 company called McKay's and also there is 10:31 another couple of companies out there 10:33 too that does it as well, but these, 10:34 I understand they also put out chicken style 10:36 seasoning that's right, yeah chicken style 10:37 as well. And that's does not have any chicken, 10:39 no chicken in it whatsoever, okay, alright. 10:41 And I'm gonna go ahead on and get my 10:43 skillet ready to go by just putting in a little 10:45 bit of my olive oil or you can use canola oil 10:48 because we're gonna actually take and make 10:50 steaks out of this. And let's stir this up and 10:54 usually what I like to do is let it sit for a 10:55 little bit, so that it can mash up, 10:58 get mixed in real well and turn into the kind 11:02 of soft steaks that I actually want to make, 11:08 okay. Now Curtis when we put these 11:09 onions in, I can go ahead and cut these 11:11 onions there, right here with this, 11:12 okay yes. And, see if we got the, 11:15 I guess I can use this. No, no, okay, 11:23 that's the go ahead, put that there, okay. 11:26 I was kind of fast on the draw huh. 11:28 You was, you was moving rather, 11:29 you was moving, but that's okay. 11:30 I guess it's just been fun of me that's okay 11:32 like guess what. Just put those in there, 11:34 what we're gonna do is we're gonna give 11:37 these onions to this steak, so this is not, 11:40 this is something you don't want to do, 11:42 yeah, yeah if you saw that scratch it, 11:44 just scratch it, that's not if we want to, 11:46 that's not we want to portray, 11:47 we're gonna keep the cameras rolling but 11:48 just don't do that. Okay, okay, alright-y, 11:51 we got a couple more here. Now, there is 11:54 something goes in here I don't know what? 11:57 Burgers are gonna go with it, the burgers, 11:59 okay, so go ahead and move that around 12:00 in your pan. It's a good thing your in this 12:02 kitchen with me, honey, usually what I 12:03 do is I actually put it like I said, the instant 12:06 oats help to give us the texture we need to 12:08 have so this can stick together, and if you 12:11 find that when you're making it up there 12:13 is still not enough liquid in it. We also add 12:17 just a little bit of water we can put in 12:19 because we have the seasonings in there 12:20 also and I'm gonna tell you right now I usually 12:22 let this sit for awhile Curtis before I make 12:24 these up, but because we're on television we 12:26 don't have the time, let it gel or something 12:28 or what, not gel but it will actually stick 12:30 together, the instant oats will actually 12:33 make a gel like a texture like egg white, okay, 12:35 and it will help that burgers to stick together, 12:37 stick together, okay. And normally once again 12:39 those have been watching Abundant Living 12:41 know that we make these steaks up that 12:43 we do not just make a patty we just actually 12:47 scoop it okay. So what we're gonna do is 12:49 we're gonna take some of the patty mix 12:53 and we're gonna put it right here in the pan, 12:56 will you turn it up for me, okay, alright, 13:00 about 350 that's fine and what's gonna 13:03 happen is as they cook they're gonna stick 13:06 together, okay, got that up high, 13:11 and I hear the sizzling, you hear that sizzling 13:13 sound, I heard the sizzling. And don't be 13:16 alarmed if you think that it's not gonna 13:17 stick because I'm gonna tell you right now 13:19 it really is, there's two things you can do 13:21 with this, number one is you can put your 13:22 lid on top and that will help it to cook on the 13:27 inside, but there is something else that 13:29 we're gonna be doing with this also as well 13:31 that is after we finish everything we're gonna 13:33 put it inside, inside the oven and we're 13:36 gonna put the sauce, the sauce, if you will 13:38 let them see that we're gonna put that sauce, 13:40 which is right here, the mushroom soup, 13:42 right okay. And we're gonna put that 13:43 sauce over top of it in the oven. 13:45 Not right now, no, no, do not put that on 13:47 top of that Mr. Eakins. Yes, Mrs. Eakins, 13:49 you are excited right now I could tell, 13:51 I'm just really kind of pumped up here. 13:54 As it, as it cooks, so this is gonna actually 13:57 stay together here, it's gonna stay together. 13:58 You're gonna just take and move them 14:00 together okay. Now this is again in your 14:04 latest cookbook Global Vegetarian? 14:06 No, this is actually in our Revised; oh! 14:08 So in your Revised the first book has been 14:10 revised, the first book, okay. 14:13 Make the nice big, big burgers okay. 14:17 Now what we're gonna to do is I like to 14:21 serve this up now once again we're gonna 14:24 let this get done, I usually put the lid on 14:25 top of it, and let it simmer a little bit and 14:27 the instant oats and the old fashioned oats 14:30 along with the liquid that's in it, it's gonna 14:32 causes the form into a patty, a soft patty then 14:35 when a patty is done because it's not gonna 14:37 be done all the way through you just wanna 14:38 have that brown on both sides, 14:40 then you're gonna just put it inside of a 14:41 casserole dish and it's a 9x13 casserole dish 14:44 and what I usually do is take this, 14:46 by the way I said mushroom soup. 14:47 Now lot of, you know that most of mushroom 14:49 soups on the market have a lot of sodium 14:50 in it. So I really buy those mushroom soups 14:53 that actually have they say less salt or they 14:56 have different ones called healthy choice 14:57 they don't have any salt in it whatsoever 14:59 and I use that, now we're gonna put some 15:01 water in with it, so that it's not quite as thick 15:05 and we're gonna stir it up a little bit, 15:06 now also by the way in our Global Vegetarian 15:09 Cookbook, we have our own mushroom sauce 15:12 that we make from scratch okay, okay. 15:14 For those of who are concerned about that, 15:16 now shall we put the lid on this now? 15:18 We're gonna do, I gonna move into the next 15:19 recipe and then we're gonna put the lid on 15:21 it and what will happen is then we'll get a 15:22 chance to see this product at the end of 15:25 our program okay. But while we doing that 15:27 let me just check on our collard greens 15:29 and see how things were going, 15:31 check on the collard greens, alright. 15:32 Oh! Wow! They have cooked this down, 15:35 okay, cooked down a whole lot, where they were, 15:37 you cook these for what about maybe 40 15:39 minutes, 45 minutes 45 minutes and if the 15:42 water begins to drain out what you want to 15:44 do is you want to add little bit more water, 15:45 you want to add hot water however. 15:47 Hot water to it, not cold water, at this point 15:49 I'm gonna go ahead on and pour in 15:51 remember now I did not do my Braggs yet. I 15:53 want to go ahead and put the Bragg's liquid on 15:55 top. Now that will give the seasoning, 15:58 the hickory taste okay, hickory flavor 16:00 right. And I'm to put in for aesthetics 16:02 just to make it look like it has meat in it 16:04 we're gonna put a little bit of the soy baco 16:06 bits in it and then I'm gonna use a rest of 16:08 the for garnish okay so this is small amount. 16:11 That's purchase that you need at any major 16:13 food store, that's right that's right, 16:15 doesn't that look good, yes, okay, okay, okay. 16:17 Now, that's cooking we're gonna put a lid 16:20 on top of our mushrooms and we're gonna 16:22 go to the other part of this which is 16:24 actually our dessert for this, this evening 16:26 this program today. And that is let's look at 16:29 those ingredients. Well, it's called a 16:31 No-Bake Banana Pudding and it calls for, 16:34 2 boxes of Mori -Nu Tofu, soft, 16:37 2 tbsp of honey 16:38 1 tsp of vanilla flavoring 16:40 1 tsp of Banana flavoring. 16:43 2 pkg of Mori-Nu vanilla pudding mix 16:46 2 Bananas and 1 pkg vanilla wafers. |
Revised 2014-12-17