Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00153A
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00:01 Well, you know sometimes on Abundant Living,
00:03 we actually start our program off with 00:05 nothing but cooking. This is the day, 00:08 guess what? We're actually gonna 00:09 be cooking Mexican cuisine. 00:12 Get you paper and your pencil, 00:13 knock on someone's door and tell 00:15 them Abundant Living is on. 00:45 Welcome to Abundant Living, 00:47 we are so glad to be able to be 00:49 with you today. And this, 00:50 my name is Paula Eakins and this 00:52 is my husband Curtis Eakins. 00:55 Thank you very much. 00:56 Alright. Okay. You know, 00:57 a lot of times on our program every now 00:59 and then we'll do an all cooking show. 01:01 All cooking, today is the day. 01:02 And this is like special request because people 01:04 really ask us a lot of times. 01:05 I just love to see you guys cook. 01:07 And today is without exception. 01:09 Yeah, some guys tell me, 01:10 they like the talking portion then my 01:12 wife look at the cooking portion, so. 01:14 Well, Yeah. But its all cooking today. 01:16 All cooking today and we're doing Mexican. 01:18 I love foods from other countries. 01:20 Mexican, Caribbean, Thai, you name it, 01:23 we love it. But this very first 01:25 recipe we're gonna be doing. 01:26 Okay. Believe or not I would like to tell 01:28 you the story. We were on our 01:29 way to Atlanta where our daughter lives and 01:31 when we got there she was saying to us, 01:34 you know, I got this new 01:35 soup recipe that is so, so good and so she 01:38 started saying, I said, okay, 01:39 what goes into it? She said, 01:41 mommy you just start throwing stuff in the pot, 01:42 just throw stuff in the pot, 01:43 okay. All the leftovers, whatever. 01:45 No, it's not leftovers, but specific things that 01:46 she was using, but I mean she was 01:48 talking about the ease of it. 01:49 How easy it was to make it up, alright. 01:51 So let's go to this recipe. 02:31 Okay, Now you mentioned some ingredients in 02:34 there that may be again we're just assuming 02:36 that people may be watching for the 02:37 first time, I don't know why, 02:39 but they may be watching for 02:40 the first time, and you mentioned about 02:42 the Boca crumbles. You want to go 02:45 ahead and show that to them. Okay, 02:47 Again this is the Boca crumbles. 02:49 And again this is now at major grocery stores 02:52 across this nation as well. 02:54 And this is plant based and so get 02:56 that out there, there you go. 02:58 This is no animal protein. No animal protein. 03:01 No animal products at all, cholesterol free, 03:04 very little saturated fat and this can 03:06 take the place of ground beef, alright. 03:09 Ground beef, ground beef. 03:10 It has a nice texture now you like this, 03:11 there's many other ground beef 03:13 mock out there, but I think you 03:14 like Boca crumbles your personal favorite, 03:16 is that correct? Well, let me show them why? 03:18 Yes, because when we actually see it, 03:20 it looks just like that of regular ground beef. 03:24 Okay. Alright, except for fact it is so not 03:26 raw it's already cooked up and so in that 03:29 scenario whenever I am looking at something, 03:31 trying to mimic a lot of times people will 03:35 call me up and say things like you know I like 03:37 the show because there are a lot of foods 03:38 that they're used to or that exchanged, 03:39 you know on Abundant Living we try to 03:41 exchange the stuff out like what for the 03:43 ground beef we use the Boca crumbles, 03:45 if you want to do the hamburger we 03:46 use the Boca vegan burger, 03:48 alright, so they're for chicken, for fish, 03:51 you name it, there are some substitute 03:52 or we call an alternative so that we can 03:55 get rid of the cholesterol, the high cholesterol, 03:57 heart disease all those diseases are out there, 04:00 alright, now on this recipe it calls 04:01 for also McKay's beef-style seasoning. 04:04 Yes, beef-style seasoning. 04:06 And let's explain that, 04:07 and McKay's beef-style seasoning, 04:09 believe it or not, is not a actual 04:10 beef at all. It's a mock beef, 04:11 alright, flavors that go together to 04:13 make that type and it is really good also, 04:16 there's a chicken flavor and there's 04:18 also a beef flavor, okay. 04:19 Okay. Now for the sake of time we've 04:21 already done it and started getting my 04:23 water ready, okay I got 04:24 my water going and I put. 04:26 And in there is already the beef-style seasoning. 04:28 And you could smell that smell, 04:30 you could smell it coming from there. 04:31 You just try from there. And with the water too. 04:32 That's that, that's just 04:34 a beef-style and water so far it's 04:35 all I got in there, okay, and what I'm 04:37 going to do is begin to add in, 04:38 now while I'm doing this, Curtis if you would, 04:40 it does call for the bell pepper. 04:42 So if you go ahead and get the bell pepper 04:43 chopped up for me, chopped up, 04:45 see I can do this. And this is a 04:46 very easy recipe, if I say it. 04:48 We got all the different beans in it, 04:49 red beans, kidney beans, dark red kidneys we're 04:51 gonna put those all in, to the water, alright. 04:55 Ife's Taco Soup. Ife's Taco Soup. 05:00 We thank you for, Ife thank you for 05:02 sharing this recipe with us 05:04 Sharing this recipe, it also calls for 05:06 diced tomatoes. Alright, 05:10 so we're gonna put the diced tomatoes 05:11 in this as well. 05:13 And I like to keep the juice and this makes a, 05:15 makes for a good flavor. You can use fresh 05:18 tomatoes if you like. But I like to just go 05:21 ahead use the one is salt free, 05:22 that's already in the can, okay. 05:26 It also calls for salsa, 05:30 mild salsa, okay, mild, mild, mild salsa. 05:34 What if somebody wants a little kick. 05:35 Have salsa. If they want, 05:37 if they want a little kick, 05:38 what we can't see that's your preference. 05:39 Just a mild is fine, and also we have salsa 05:41 you can make also in our book as well, 05:43 so this is a salsa going in, 05:47 okay, oh! This gives nice flavor to it. 05:50 Now is this recipe in you book yet, 05:51 or this is one of your new. 05:53 This is a new recipe, once again we are 05:54 using new recipes. Okay, all these new 05:56 recipes now, alright, will be added. 05:58 Okay, now we're gonna go ahead and put in, 06:01 let's put in the Boca crumbles. 06:02 Okay, I will think of, I want them to see 06:04 that once again when you. 06:05 It comes under the package. 06:07 So that we just need three packs to a box, 06:08 and two packages makes actually a pound 06:11 equal to a pound of ground beef, 06:13 alright, and comes in a little pack 06:14 I like that, just open it up 06:16 there you have it, okay 06:17 so you want me to go ahead and open this up. 06:19 Go ahead and open that up. 06:21 And both are these going in. 06:24 Obviously, going both 06:25 is like these go ahead, 06:27 we gonna go ahead and pour those in next. 06:28 Alright, and this is also going to have and 06:31 you gonna put that one in too and 06:33 we get all the goodies and you 06:36 know all the goodies out. 06:39 Now the Boca also has the regular paddies too. 06:42 Boca has that vegan fat, vegan paddy, 06:45 that's right, that's right, alright. 06:46 Okay, now we gonna go ahead and put 06:48 those bell peppers in, okay, you see it is very, 06:55 it is cut up pretty nicely all of that, 06:57 nice color, nice color. Oh! Thinking about the color 06:59 just the way I cut them up, 07:01 I thought. Okay. 07:03 Okay, thank you. Alright, 07:04 and lastly we're gonna ahead and put in 07:07 the taco seasoning. Now this is 07:09 taco seasoning, just sprinkle on it, 07:10 sprinkle on it. Okay, this is going to be 07:13 a good soup. Isn't it gonna be good. 07:14 I think Ife will be proud It smells wonderful, 07:17 it smells wonderful. Now, I tell you this 07:20 gets nice and hot. Now believe it or not, 07:23 she did hers in a crock pot. 07:25 Okay, she sure did. Did in a crock pot. 07:26 And then she just kind of sits, 07:28 she says what she does is she starts it 07:29 off and puts everything in that crock pot and then 07:31 she'll go shopping or clean the house, 07:33 or whatever she is gonna be doing should do that 07:35 and that way when she comes back home she 07:37 has it on low in her crock pot then 07:39 it's ready to go. It's that simple. 07:41 Okay, Yeah, but you know what's going 07:42 to happen and that is that not right this 07:44 moment we are actually going to move to our 07:47 next recipe and when we do that because 07:49 I know you're gonna ask me can you have 07:52 some soup. Now, how did you know that? 07:54 I know you're gonna ask me. 07:56 I know you're gonna do that. 07:57 From past experiences. 07:58 And I really want to see your face when 08:00 you see how really good this is, 08:01 okay. I gonna like this program already. 08:03 Now, the next recipe, believe it or not, 08:05 I have been looking for things like different 08:08 kinds of Lasagnas, okay, and this particular 08:10 one I came across and it was a lasagna that 08:13 actually was done with corn tortillas, 08:15 the soft tortillas shells, okay, rather than the 08:18 actually lasagna noodles. And so it's very, 08:21 very healthy, once again it's an 08:23 excellent item to use in a place of and 08:27 it looks just like regular lasagna except it 08:29 has that Mexican flair to it, 08:31 oh! Okay, alright, alright, 08:32 so we're gonna go to the recipe for this one, 08:34 okay. Its called Mexican-Style Lasagna. 09:07 You know, Curtis this is one 09:09 of my favorites as I said before, 09:11 okay, and so with this recipe this is very, 09:13 very simple once again, easily-to-fix, 09:14 okay and it actually calls for the olive oil, 09:17 we heat olive oil a little bit there in a pan. 09:19 And then we're gonna take our stewed tomatoes. 09:21 Alright. And we're gonna go ahead and pour 09:24 those into the skillet. Now one of the 09:28 ingredients was the Mexican corn. 09:30 What's the different between Mexican corn 09:32 and American corn or I am looking 09:34 at this here, 'cause I see only 09:36 thing other than the corn, 09:37 the only difference in that of course the 09:39 black beans are mixed in it that's just for 09:41 the time sake but the only the difference is the 09:43 Mexican corn does have peppers, 09:46 red and green peppers in it, 09:48 right, right, okay. So red and green 09:49 peppers becomes Mexican corn. 09:50 That's all, okay, that's all. 09:52 Just checking. Now we have beans 09:53 in here though. And we also, yeah, 09:55 because this is going to be one of the layer 09:56 kind of lasagnas so we're gonna actually, 09:58 believe or not, I'm gonna put my 09:59 crumbles in. Okay, we've seen that before. 10:02 Okay. Alright. Alright. Two packs equals to 10:05 one pound, alright, we're gonna stir that 10:08 in there also. Because this is part 10:11 of the layering effect for this is 10:13 Mexican Lasagna. Mexican style Lasagna. 10:17 Doesn't that smell good? Now so people in 10:18 Mexico this is the kind of Lasagna they eat. 10:20 I have no idea. But I do know that 10:23 when I saw this recipe they had, 10:25 they had the ground beef in it, 10:29 ground beef and pork, alright, and I was trying 10:31 to figure out how to change it up and 10:33 it's actually called Mexican Lasagna 10:35 so you have to probably ask somebody 10:37 that question. Go to Mexico and ask 10:39 somebody, will you eat this kind of it, 10:41 well a number of that, but well in America 10:43 this what we're gonna eat today. 10:44 Anyway, anyway, anyway. Now what I am going 10:48 to do is in our dish we're gonna actually lay 10:51 down and we already made a comment about. 10:53 This is corn tortillas, 10:54 okay, we're gonna be using, 10:56 this is soft, okay, soft, soft tortillas. 10:59 This can be purchased at our grocery store. 11:00 Absolutely, absolutely, now these you put like 6 11:03 of them down 1, 2, 3. Kind of overlap then, 11:05 yeah, alright, go ahead and put three more now. 11:07 On the same side. On the same side. 11:09 You're gonna have to do your side of it 1, 2, 11:11 and 1 more, okay, and once again like I said, 11:16 it's a very easy one, so let me just put this 11:17 out of the way, do they come up 11:18 on the side? No, no, no, they don't 11:20 let them to come on the side. Okay. 11:21 Alright. go and put that in a trash for me 11:23 there and what I'm gonna do is I'm gonna 11:25 actually brings closer to me because what I 11:28 would like to do now is this is nice and warm. 11:30 So the Boca ground beef and tomato, 11:36 now we're gonna go ahead, 11:37 so this is gonna be like a layer or. 11:38 It's going to be layer, so it's a double layer 11:40 and you just gonna move it around so 11:42 that you actually get it, 11:43 oh I see, okay, nice big chunks of 11:47 tomatoes and also that mock beef. 11:50 Now, again this is one of your newer recipes, 11:52 not in the book yet. Yeah. Okay, 11:54 it will be add it later. 11:56 Alright, and then the next layer, 11:57 believe it or not, on top of this we're 11:59 gonna also put on the beans and corn, 12:03 alright, okay, Now this is the Mexican corn, 12:10 yes, yes, but with the beans in it, 12:12 with the beans, with the beans. 12:13 And also black beans and corns. 12:15 Oh! I just kind of put them together, 12:16 that way you keep with them you know 12:18 and save your dishes, okay, okay, 12:20 you make sure you save enough because this 12:21 is also going to be another layer. 12:23 Now you also have something there and that 12:25 is the cheese we're gonna be using. 12:27 Yeah, maybe we want to get a close 12:29 up with this. This is the tofutti 12:30 cheese and again this is, lot of these foods are, 12:34 why don't you get the garter out, 12:36 there we go. All of these foods 12:37 now are purchased in your major grocery 12:39 stores because people are simply demanding these 12:42 type products. This is casing 12:44 free by the way. This cheese does melt. 12:47 This is soy based. And so this is the 12:50 cheese that we are using today, 12:51 milk free, cholesterol free, 12:53 and so what we're gonna do here. 12:55 So, what we're gonna do is we just 12:56 take the cheese and we are going to 12:58 take it out because it's not hard like regular 13:00 cheese and this is sort of soft, 13:01 so it's very pliable but it acts like this. 13:04 This is also a Cheddar and all I do is 13:07 just lay it down, lay it down on top, 13:09 okay, and come down the sides and you know 13:13 what I'm gonna do is I'm actually going to now 13:16 put on my next amount of same thing. 13:20 We're gonna repeat this same thing again and when 13:23 we repeat it we're gonna top it off 13:25 of course with the cheese. 13:27 So I know you want to see it again, 13:30 so we put it in the oven for about 400 degrees 13:33 and it bakes for about 30 minutes, 13:35 okay and you may want to take a break 13:37 and finish this off and then we will come back 13:39 with another recipe what do you think honey? 13:40 Yes, indeed, yes indeed. 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Revised 2014-12-17