Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00149A
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00:01 Have you ever thought about doing a special meal
00:03 for someone you love, I think about special meals 00:07 and I think about mom? And so today for the 00:11 entire program we're actually gonna do a 00:13 special brunch dedicated to mom, so, stay by. 00:49 Well, we wanna welcome you to Abundant Living, 00:51 my name is Paula Eakins and this is my husband. 00:55 My name is Curtis Eakins, glad you're with us today. 00:58 Absolutely and you know, special meal for mom, 01:01 special occasion for the mom. 01:03 So, now the dads are not invited, just the moms? 01:04 No, no, this is special occasion for the moms, 01:08 oh for the moms, so mothers day. 01:09 And there is a reason for that right, 01:11 because sometimes when you really think about 01:12 what's going on, a lot of times you know 01:14 we just kind of don't really celebrate mom's 01:17 special day unless it's mothers day, 01:19 what about her birthday, oh! Birthday, 01:21 what about her working hard you know in the house, 01:23 outside the house you know. And so you know 01:25 I just think it's just an ideal, a lot of, I do 01:27 special meals are really for different individuals 01:29 but this particular program is dedicated to moms. 01:33 Okay, so this is for you mom, all the moms alright. 01:35 Alright, you know a lot of time I think about brunches 01:39 and a brunch is different because you know 01:41 when you talk about a brunch. 01:42 We're always talking about kind a like on a Sunday, 01:45 kind of in the afternoon, you know past that 01:48 breakfast time, she is laying around, 01:50 just later lay around or study her Bible 01:53 and chill out while the family gets ready to fix a 01:55 special meal. Now, the words chill out for 01:59 those who may not be familiar with that type 02:01 of language it means to relax, so chill out to relax. 02:04 Just in case you were wondering, alright okay, 02:07 okay so now that we're all chilled out, 02:09 we all chilled out, we're relaxed. 02:11 What we're gonna do is to actually go to the 02:14 first recipe which is called Festive Skillet Potatoes, 02:18 it calls for; 2 med onions, sliced thin. 02:21 2 med sweet potatoes, sliced thin. 02:24 3 tbsp canola oil. ½ med onion, chopped. 02:29 ½ C green pepper, diced. ½ C red peppers, diced. 02:35 1 tsp garlic powder. 1 tsp onion powder. 02:38 1 tsp sea salt. 1 C spinach, 02:43 fresh, chopped and that's optional. 02:45 Okay, we're gonna use that in Festive Skillet Potatoes. 02:50 I actually got this recipe from a friend of mine 02:52 in Florida, okay and it was all kind of combinations 02:55 I was surprised that it was white potatoes 02:57 and sweet potatoes combination. Alright, okay 02:59 and so we're gonna go ahead and put our oil in 03:02 and you heat the skillet first so use less oil, 03:04 that's right, is that correct. And that's what 03:06 you're gonna do, that's right, that's right, 03:07 I learned that from you. And we're gonna just turn 03:09 this up a little bit and what's gonna happen 03:11 is we've got our potatoes there. 03:12 You're gonna go ahead and start dicing up 03:14 the peppers, if you would, the red and green peppers. 03:18 I can do that and then I'm going go ahead on 03:20 and once we've got this going, now you can use 03:22 by the way canola oil or you can use olive oil, 03:26 which ever one you chose for this recipe. 03:29 Okay, whatever your preference is and now 03:32 we're gonna take the potatoes and I'm gonna use 03:34 my spatula and I'll start off by getting the 03:37 potatoes ready. So, let's get the potatoes in, 03:40 okay, now any type of potatoes, 03:41 it doesn't really matter, baked potatoes is usually 03:44 what I use, because the sweet potatoes 03:46 is kind of hard and so you want a potato 03:48 that's gonna take a little bit longer to get 03:50 done okay, okay. And what a combination this 03:53 actually makes, now I can tell this dish is gonna 03:55 be very colorful too, it's gonna be very, 03:56 very colorful. Okay, pleasing to the eyes, 03:59 alright-y, we got that going, I'm gonna just turn 04:02 this up a little bit. Now, you can also this 04:06 same potatoes, you can actually dice them up 04:08 small if you want to. Sometimes when I'm trying 04:10 to make not so much more of it but actually kind 04:15 of set something there's actually more potatoes. 04:18 You can just take the potato and you can 04:20 actually just slice them like so. 04:22 So, that you have a combination, this is a very 04:24 colorful dish alright. And how you're doing 04:28 over there, I think I'm doing pretty good, alright, 04:30 I still have all of my fingers, 04:31 still all your fingers, well we're glad to see that, 04:33 oh I'm too I'm glad to see it too, yeah, alright. 04:36 Okay, then what we're gonna is we got this going 04:38 up high, now in this recipe it's not only gonna 04:42 have the red and green diced peppers in it. 04:46 It also has like I said the spinach 04:48 and also has the onions as well. 04:50 And because of course of the time factor 04:52 what we're gonna do is this is starting up, 04:55 we're gonna turn it as soon as it begins to brown 04:58 'cause you wanna brown on both sides 05:00 and I don't hear any, I don't hear any no, no, no, 05:05 I don't hear any, any sizzle at this point. 05:07 I know it's on, I know it's gonna be working okay, 05:11 let's talk for a moment as we're getting this ready 05:13 like I said before that is from a friend of mine. 05:16 Now, one of the things that was really neat, 05:17 it was that they took the recipes, 05:18 she took the recipes, she cut the potatoes up, 05:20 sweet potatoes up in all different sizes, 05:22 and all different shapes and then when she added 05:25 that together, she said we're gonna put some 05:27 scraps together. I said when you say scraps, 05:29 what do you mean. She says well lets say 05:31 for instance you might have some, some soy meat 05:35 leftover you know you might have some spinach, 05:38 you might have some onions different color 05:41 maybe red and green, a combination. 05:43 This is a very colorful dish and so I said okay 05:46 I like that, so she was throwing things in that 05:47 pot okay, remember, and get that going. 05:49 So, these are kind of the leftovers, 05:50 well it's kind of leftovers, but we've kind of been 05:53 more organized, we know exactly where we're gonna 05:54 put it on. This is organized leftovers okay, 05:57 okay now once again you will the skin off. 06:00 You now you know it's actually beginning to do 06:03 its thing okay, you hear the sizzle, 06:05 you hear the sizzle. We've been looking for okay 06:08 and I like the brown on both sides, I'm gonna 06:11 actually right now just put the lid on top of it 06:13 for a minute. So, we can actually begin to really 06:16 brown you don't wanted to burn, we just want to begin 06:20 to brown on both sides, now because of the fact 06:22 it's a baked potatoes and sweet potatoes 06:24 it's gonna take a little bit longer to get done 06:26 that's why you're gonna slice it very, 06:28 very thin okay. And usually what I usually do 06:30 is add all these things after it's cooked down some, 06:33 so Curtis if you would why don't you go ahead on 06:36 and get that spinach, cut that up a little bit 06:37 for me okay, okay. I've already got the 06:39 onions going, you can also add to this some 06:42 fresh garlic if you want to. Now, you don't 06:44 have to do it, cut it real small, 06:46 just a little bit okay, okay, just a little bit, 06:47 alright and I'm gonna just open up and see 06:50 what's going on here. And we're gonna just turn it 06:54 a little bit; you just smell the sweet potatoes. 06:58 Now, is this one of your new recipes? 07:00 This is a new one. This is not in a book 07:02 any more yet. Not in a book, because actually 07:05 the new recipe's going in global, is going in the 07:06 global okay. Okay now what we're gonna do is like 07:12 I said for the time factor, I'm gonna put the recipe 07:16 as far as the recipe ingredients in this 07:19 particular pan, we're gonna put the lid on 07:21 and let it do it's thing, alright. It takes about 07:24 may be a good fifteen minutes to get ready 07:25 and while it's actually getting mixed up 07:27 together, we're going to be moving to another 07:29 recipe so you just hold one minute. 07:30 Lets go ahead and put all the things in. 07:32 I'm gonna go ahead and put the onions in, 07:33 alright, this is what's gonna make this smell 07:35 good alright. Okay, and then you're gonna 07:41 go ahead on and put in the, let's chance, 07:43 let's hold on to the spinach, lets just put the 07:44 red and green peppers okay alright. 07:47 Look at that combination, look at that combination, 07:51 very colorful now, alright, alright. Now, 07:53 where is the color now, you say we should eat 07:54 with our eyes and also eat according to the rainbow, 07:57 yep, so the more colors we have in a dish, 07:59 the more of the minerals and Vitamins we get 08:01 from those foods right. We got a lot of things 08:03 that we're gonna be doing on this show, 08:05 this particular show with the different recipes, 08:07 different combinations, so you see how pretty 08:09 it looks right now but you haven't see anything yet. 08:11 Because at the end we're gonna put our seasonings 08:13 on and then we're gonna also add our 08:15 spinach as well. So, right now what I'm gonna do 08:17 is put my lid on top and we're gonna let it 08:22 actually simmer okay. Now, we're finished, 08:24 we will go on later on, that will go on later on 08:25 and what will happen is when we go to our 08:27 next recipe. Then what's gonna happen is we'll peek 08:30 every now and then inside to see what's going on 08:33 and turn it and then we will add in. We wanna go 08:34 too fast with this particular one, 08:36 because you want to be just right for mom okay, 08:39 okay alright. We're gonna look at the next recipe 08:42 Curtis and that's gonna be a Tofu Scrambler, 08:45 oh okay, alright, interesting. 08:47 This recipe calls for; 1 tbsp soy margarine. 08:51 ½ C onion, chopped. ½ C scallions, chopped. 08:55 1 C mushrooms diced, sliced. 1 pkg Mori-Nu tofu, firm. 09:01 1 tsp garlic powder. 09:03 1 Tbsp chicken-style seasoning. 09:06 ½ tsp turmeric powder. ½ C soy baco bits. 09:13 Now, this particular one you know a lot of times 09:15 people think about when you're talking about 09:17 special brunches, you think about eggs, right, okay. 09:20 But we're not using eggs, we're actually gonna 09:22 use a Mori-Nu this is a Silken Soft Tofu that 09:26 mimics that of regular eggs. I was looking for 09:29 some recipes when I started changing into the 09:31 plant based diet. Trying to find ways to cut back 09:34 that cholesterol. We certainly want mom 09:36 not to have a high cholesterol, yeah and so 09:38 we began doing that. And Curtis, if you show them 09:39 that this Mori-Nu the firm tofu. 09:43 That's is Mori-Nu the firm, okay, okay alright 09:45 and a lot of times when people are asking me 09:47 questions about tofu, yes. They're always saying, 09:50 you know, how do I know which tofu to use with 09:53 which product alright. Well, I like this particular 09:55 one because it actually yeah, it's got a silken 09:58 kind of a texture, it mimics that of regular, 10:00 it reminds me really of egg whites once it gets 10:03 heated okay, and it has no taste, it has no 10:05 taste whatsoever. Which is the positive, 10:07 not a negative, absolutely because at that point 10:09 we wanna do that's right and so for that what 10:11 we're gonna do is we're gonna turn once again 10:13 our skillet on and we're gonna take soy margarine 10:17 not butter. But soy margarine, and we're gonna 10:20 heat our soy margarine up in our skillet okay. 10:22 Why don't you put that in there for me Curtis, 10:24 I'll give you spatula, so you can get all the 10:26 goodies out, oh! Every things is out there, 10:28 I've already did the job, okay, I just dumped 10:31 in there baby, I know, okay, I know you just dumped it, 10:34 yeah, okay. Is that a kitchen term, 10:36 I don't know, I don't know, okay I don't know, 10:37 maybe somebody can, it was in there though, 10:39 okay, alright, we got that. Okay. 10:41 Now that's melting down and while it is, 10:43 I know you probably say I wonder what's happening 10:45 with those potatoes, well let's see what's happening. 10:50 Oh! Yes, yes, yes, yes, already been cooked down 10:55 a little bit, cook down. At this point what 11:01 we're gonna do now notice how pretty that color is alright 11:06 and we're gonna add to this. Now, our seasonings 11:13 and we're also gonna add our spinach, 11:17 so first we're gonna put the seasonings on 11:23 and then we're gonna put in some spinach for color 11:27 look at that, look at that. Okay, alright very, 11:30 very, very pretty, now it's looking good, 11:31 now honey with the spinach, alright. 11:36 Festive Skillet Potatoes, Festive Skillet Potatoes, 11:39 okay we're gonna move it around a little bit there 11:41 and we're gonna put that lid on again, alright. 11:46 And we're gonna see this product at the end of the 11:49 program and those now water. Now, you're gonna 11:51 just put that water back in there, 11:53 oh! Yes right, because it's helps to steam 11:54 those potatoes, oh I see, okay, you put that on, 11:57 this time we're gonna turn it down low so we can 12:01 finish cooking because basically it's almost 12:04 finished okay, okay. Now, let's get back to 12:07 now we have the yeah. Tofu Scrambler, 12:10 Tofu Scrambler now in this recipe we need to, 12:11 Cholesterol free. That's right, we're gonna put 12:13 in the onions, onions going in and you're get 12:16 the scallions as well we're gonna put those in too, 12:18 okay scallions, alright. This is another one of 12:21 those real pretty dishes, it's nice to serve up 12:24 your meals to someone in beautiful dinnerware 12:26 and also attractive type of foods okay, 12:30 and we wanna keep our mom around for a long time. 12:33 Okay, I'm just sautéing this a little bit, 12:36 I'm gonna turn that down okay, until it gets kind 12:39 of the onions turn into opaque type color, alright. 12:42 Translucent, translucent and another word 12:45 I use as well, alright. This recipe is actually 12:47 one of recipes from our revised vegetarian Cooking 12:49 Made Easy cookbook, tofu scrambler, alright. 12:52 Now, we're gonna also put into that our mushrooms, 12:57 alright, alright, add some pizzazz and you know. 13:01 Now, Tofu is gonna take the place of scrambled eggs, 13:04 the egg yeah, yeah alright. we're gonna 13:07 sauté that a little bit, now I noticed that this 13:09 tofu is white and eggs are yellow. 13:11 Yeah, we're gonna do something with that 13:12 also as well, okay, you know a lot of times people 13:15 ask me a questions about things like you know 13:18 that tofu how did we actually make it. 13:20 One of the ways we make tofu is that we actually 13:23 takes the soy beans and we cook the soy beans 13:25 and then you take a cheesecloth and extract 13:27 the actual liquid, there by you now have soy milk. 13:31 Now, then we also put into a container like the 13:34 Mori-Nu containers and once they put that milk in 13:36 in there to add a calcium starch to the food starch 13:39 and it will coagulate and become a soft curd, 13:43 if it's actually a lot of water add to it 13:46 and we don't drain it out, it's called soft tofu silken. 13:49 If they take away a little bit of the water, 13:52 it's called firm tofu and it's silken and of course, 13:56 if they take away even less water it's then extra firm. 13:59 I like to use something like let's say the soft 14:03 one to make my milkshakes and to make my gravies 14:06 and my sour cream. I like take the ones that are 14:08 firm and I will use those to actually put into my 14:11 meat dishes and to do things like whipped 14:14 toppings, Ice-cream and then that extra firm. 14:17 I like to really use in, yes you know Sadie, 14:21 my cheese cakes alright. All my deserts actually 14:25 I use the extra firm tofu. So, it's very, 14:27 very important to use the right tofu with the right 14:31 mixture otherwise you're not gonna be happy, that's 14:34 why we use our cookbooks to make sure, 14:36 okay, we write that down, which ones to use 14:38 and which ones of the recipe okay. 14:40 How do you know that Sadie was listening, 14:42 oh I know she is listening, alright, alright. 14:44 Now, we sautéed, the next step we're gonna do 14:47 is we're gonna go ahead on and put in the tofu block. 14:51 Curtis, would you go ahead and just put that in, 14:53 just don't just throw it in, it will make a splashing 14:55 kind of a sound, you know I was about to do that. 14:57 I know you were, that's why I thought I would go ahead 14:59 and do it, what I could do is just smash it down 15:01 a little bit, just a little, okay. And you know 15:07 I was thinking about when we had, a matter of fact; 15:09 we went to visit our daughter for mother's day. 15:12 And you and Ero and all the children got together 15:16 to fix us a special meal. Mother's meal, 15:19 yeah we sure did and I think even little EJ, 15:22 I think he's about 2- years-old at that time, 15:24 yes, he made some of the biscuits, 15:26 I think half of the flour was on his face, 15:27 but we had a good time making mom's 15:30 special brunch. And the first thing you guys 15:31 brought to us was a big old bowl of fruit. 15:34 We had strawberries and grapes and that's supposed 15:37 to be appetizer. Actually, my daughter 15:40 and I was wondering if indeed we were going to 15:42 get anything other than just fruits, 15:44 but we knew you're all down there cooking, 15:45 we could smell the garlic and everything going 15:47 on down there okay and we actually had a simulation 15:51 of some of the things that we're actually doing 15:52 on our program today. Yeah, we sure did, 15:53 alright, very good, very good, alright now 15:55 at this point Curtis what we're gonna do is now 15:57 we're gonna see you made a comment about 15:59 changing the color. So, let's see, we're gonna 16:02 change the color of this by actually adding 16:04 in the turmeric okay. So, we got the turmeric 16:06 going on and we also have the garlic powder, 16:09 so we're gonna sprinkle on the turmeric. 16:12 Now, this will give it the yellowish color, yes. 16:14 And we always say you wanna make sure that 16:17 you don't make it too yellow because you just wanna 16:19 come at the color of eggs alright. 16:22 And you can tell by, you know your texture 16:24 and the color as to, are you reaching it, 16:27 and you can see that the yellow is actually turning 16:31 the recipe into a simulation of eggs. 16:36 Alright, Tofu Scramblers, Tofu Scramblers, 16:39 okay now we're looking good okay and we've got 16:42 some baco, soy baco bits now. 16:45 Now, talk about those for a few minutes there, 16:46 we take a bit, again this can be purchased at a 16:48 regular grocery store now, because, 16:50 yes, a lot of these foods now they're 16:52 cholesterol free, saturated fat free 16:54 and now more available at your regular grocery store. 16:57 So again, they are also available at a health food 17:00 store as well, also at the regular grocery store, 17:02 yeah I actually got those from regular grocery store. 17:04 Soy, and you wanna make sure that it's says soy, 17:07 soy baco bits okay. Now, with that we're gonna 17:10 sprinkle a little bit on top, just a little bit, 17:12 go ahead oh! All of bit, hold on for one minute, 17:14 we're gonna save a little bit for later on just put, 17:16 that's it. Hold on, and let me just stir it in, 17:23 honey hush, does that not look like regular scrambled 17:28 eggs now you know one things is so funny here, 17:30 is that sometimes you can take this same dish 17:32 and you can actually put it in between let's say 17:36 a whole wheat tortilla shell and then wrap it up 17:39 and you can put salsa and sour cream on it 17:42 and green chives and turn it into an actual Mexican 17:45 type of a dish. On this one here though, 17:47 we're making it up, we're actually gonna be serving 17:50 it let's say for instance, you're trying to 17:52 figure out okay what kind of meat are you gonna serve. 17:53 Well, there's a lot of veggie meat 17:54 on the market, okay. You can actually just take 17:56 a look on your label, when you read your label. 17:59 Lets say something like Boca has some sausages, 18:01 morning star, look on the label, 18:03 we're gonna make sure, the sodium level's low, 18:04 Lite Life has some, so there's different 18:06 combinations out there. So, you wanna just look 18:08 and see which one has a low sodium, of course 18:10 a lot of it don't have the fats, their cholesterol 18:12 you have, because they're not meat after all. 18:14 And we will serve this up, we have some sausages 18:17 or some links or also we have, different types 18:21 of sausages you can make with oats, 18:23 oh that's right, and beans, to make your own sausage 18:26 as well alright. So we're gonna go 18:27 into our next recipe. Well, let's me just, let just 18:30 may take a break ah! Actually a dessert. 18:31 I think oh we should take a break, 18:33 now let's take a break, 18:34 let's take a break, so stay by. |
Revised 2014-12-17