Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00149B
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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 |
Revised 2014-12-17