Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00161A
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00:01 Welcome to Abundant Living.
00:03 On our show today nothing, but cooking. 00:06 It's entitled Pastabilities. 00:09 So you want to get your paper and your pencil. 00:11 Call someone on the phone and tell them 00:13 Abundant Living is on. 00:46 Well, hello and welcome to the Abundant Living. 00:48 My name is Paula Eakins 00:49 and this is my husband Cutis Eakins. 00:53 Thank you very much. Welcome Pastabilities, 00:56 Pastabilities. So, we are gonna be cooking, 00:59 what, maybe, fruit, Pasta. 01:00 Oh! Pasta. Oh! Okay. 01:02 As a matter of fact, I kind of want to start 01:04 the program off with just talking about 01:06 some of the wonderful Pastas out in the market 01:08 right now. Okay. 01:09 Because you know there was a lot of hype 01:11 that went on, not too long ago, 01:13 where people were getting off the pasta, 01:14 getting off potatoes and all that kind of stuff, 01:16 yeah the low carb and all that kind of stuff, wind down, 01:18 and, but the pastas are back. 01:19 They are back, and here to stay. 01:21 And you know there are not just enriched 01:22 pastas out there in the market. They are all 01:24 types of pastas out there and I want just kind 01:25 a show you a few of them, okay, that I am 01:27 really loving. Okay, 01:28 we use on our program Abundant Living. 01:30 I'm thinking it's just Macaroni/Spaghetti but, 01:32 I mean there is more than just that, no, no, nope, nope, nope. 01:34 For instance, okay, we have, this is a 01:35 whole wheat stuffed shell, oh whole wheat, 01:39 pasta, pasta whole wheat. We cook for few 01:42 minutes and then you can stuff them wherever 01:44 you want to stuff them away, oh okay, 01:45 and I want to show you another one. 01:47 How about Soy Lasagna? 01:50 Now, I might have known because 01:51 you are a tofu lady. Soy Lasagna 01:53 Soy Lasagna noodles. Okay. 01:55 For those individuals who have a problem 01:57 with celiac disease, and can't use that and we are going to 01:59 talk about that too, we actually use that right, 02:00 and wait a minute, you definitely have to see 02:02 this one here. How about 02:04 Organic Spinach Spiral Pasta? How about that? 02:10 Turn it around. Well, look at that. 02:11 That's nice. Okay. That's really nice. 02:13 It's nice. Now some of these you can get, 02:15 I've see some at the regular grocery store. 02:17 All of these are nice, really Curtis all, 02:18 these were all there; yes they are all there. Okay. 02:21 And of course we can't forget our Lasagna 02:24 whole wheat, whole wheat, 02:26 Lasagna, Lasagna, alright, okay. 02:28 These pasta noodles as well. And I've got a 02:31 couple of them that I am going to be using today. 02:32 One of, it's going to be the whole wheat. Okay. 02:34 And the other is going to be, one is actually 02:36 my favorite, which is Orzo, and these Orzo, 02:41 these are actually call or they call it 02:43 a pumpkin seed or seed it Lasagna noodles, 02:47 very, very small in texture. 02:48 Now will these swell up or, they are gonna swell up. 02:51 We gonna make a recipe out of this today 02:53 as well, alright. I see one down here too. 02:55 What you see, what you see. I see always, 02:57 Oh! Yeah. Oh! Yeah. 02:58 The bows and so this is there, rice, 03:01 Rice. Rice. Yes, Spaghetti Style Pasta. 03:04 Good, for those who may have Celiac 03:06 and then last for not least, I hope 03:08 I got to show this one. Okay. 03:09 And that is, Oh! This is rainbow. 03:12 Wow, look at that, a rainbow. 03:13 This is an Organic Rainbow Pasta. 03:14 Yes, okay, and this is very, very good. 03:16 Now, you know, people always ask the question, 03:18 how do you know what Pasta's to fix 03:20 with what foods? Good question. 03:22 And basically when the pasta's come out 03:23 and you are buying them, let's say, 03:25 you know, not in bulk but you are buying 03:26 already in boxes, you really want to pay 03:28 attention to the instructions, alright. Okay. 03:30 There is a word called Al Dente 03:32 and Al Dente means you don't cook that pasta 03:35 and cook it and cook becomes real wimpy 03:37 and you can't use or it breaks up. Okay. 03:39 But, Al Dente means just to taste. 03:42 Oh! It's not quite real soggy. It's nice. 03:45 It's kind of crisp, texture. Okay. 03:47 It is done all, and you will see on the box, 03:50 it will say anywhere from maybe 5 to 7 minutes, 03:52 remember, do exactly what the box says. 03:55 Keep that water high boiled. You want to stir 03:57 it very, you know, a little bit not a lot. 04:00 I don't use metal when I do pastas because 04:02 you can very easy break the pasta as you are 04:04 trying to store it around, oh, okay, 04:06 as it's getting itself together, okay. 04:07 But, these are really good and I want to go 04:09 to our first recipe, Curtis. Talking about 04:12 Pastabilities. Yes, Pastabilities 04:15 And that is a Mock Ricotta Lasagna Rolls. 04:18 Oh! That sounds good, honey. 04:20 Let's look at the ingredients. Okay. 04:22 It calls for, 1 can of spaghetti sauce at 26oz 04:26 1/2 cup of water 04:27 1 tablespoon of Italian seasoning 04:30 1 package of lasagna, cooked and drained 04:33 2 packages of Mori-Nu tofu, firm 04:36 1/4 cup of parsley, chopped 04:40 1 tablespoon of McKay's chicken-style seasoning 04:42 1 tablespoon of nutritional yeast 04:45 and 1/4 cup of Vegan parmesan alternative. 04:51 Now, I like this recipe. First of all 04:54 it's very quick. Very quick and easy. 04:55 And because of the sake of TV, 04:58 we've already got our spaghetti sauce 04:59 warming up and I've actually added to it the 05:01 Italian seasoning that is required in there. Okay. 05:04 Just a kind to give it a nice flavor 05:05 and also has that 1 cup of water in it as well. Okay. 05:08 You know, spaghetti sauce, okay. 05:09 Now well, I made a comment about the actual Mori-Nu. 05:15 I didn't say it was the Mori-Nu tofu. 05:17 That's what we are using, the Mori-Nu tofu 05:18 and this is a firm, box, that comes in a box. 05:20 Okay. Good. 05:22 And we are gonna just take a fork 05:23 and we going to mash, just gonna mash it up 05:27 because we have to give it the assimilation 05:28 of, the resemblance of the Ricotta cheese. 05:31 Okay, now the Mori-Nu, they have different 05:33 textures you have soft, firm and extra firm, 05:36 so makes it different. 05:37 This is a firm. This is a firm. 05:38 And it's good, you know, what I think is 05:40 whenever I'm doing these different cheeses 05:42 or doing different recipes I want to make 05:43 sure that it looks like the assimilation 05:46 of something that somebody is used to. 05:47 Okay. And we got a make this, 05:48 we gonna make this look like the actual 05:50 Ricotta cheese and by simply mashing 05:52 it with your fork. When I first used this 05:54 particular one, Curtis, I used to put in a 05:56 blender, or food processor and mash it down. 05:59 I said I don't look like Ricotta cheese to me. 06:01 So, I found if I just take and take my fork 06:03 and mash it. Look at that texture. 06:05 Okay. See that. 06:07 And in the texture. Yep, what you can do 06:08 is go ahead and start adding in. 06:10 We have our parsley. Okay. 06:13 We are gonna put the parsley in, alright, 06:15 and in that parsley we are gonna also add to that 06:18 the Chicken style seasoning. 06:21 Right here. Ah! Go ahead. Okay. 06:23 That end and we are gonna also add, 06:25 and this is again McKay's, 06:26 we talked about that, our nutritional yeast 06:28 that's the next one here, put that in also. 06:29 Alright. Okay. Okay. Alright. 06:32 then we're gonna stir it up and yes we are 06:34 and Chicken style seasoning has no chicken. 06:36 No chicken. McKay's Beef style seasoning has no beef. 06:38 That's right. So, this is Mock. 06:41 This is Mock. It has the flavor 06:43 of seasoning in that. Yeah. 06:44 It has the flavor of the seasoning and the 06:47 thing is lot of time people get into vegetarian 06:48 cooking, the first thing they do is they forget 06:50 that they have to put the seasoning in 06:52 because the blood and the fats and all that 06:55 is now gone, alright. So, you got to put that 06:56 good seasoning in it. Now our sauce is 06:58 basically ready. Now we mentioned 07:00 one thing about in the ingredient list 07:02 the Vegan parmesan alternative and so those 07:05 may be watching for the first time, 07:07 what is that? The Vegan Parmesan 07:10 is a substitute cheese that we use in the place 07:13 of regular cheese, okay and it smells like, 07:16 taste like, acts like to me regular cheese, 07:20 okay. Okay. 07:21 Like your assimilation once again of cheese, 07:22 our whole program is always about trying 07:24 to give people something better, 07:26 Umh! Okay, and on top of that not taking the way 07:28 foods that they are used to, and why did 07:31 cheese called Cheese, we did a program 07:32 on cheese several years ago. Cheese one 07:35 of the worst foods for your kidneys. 07:38 Cheese and a egg yolk, right. Cheese has lot 07:40 of cholesterol as well. So, again we want to 07:42 have something place of that egg yolk 07:45 and the cheese, so, therefore, this is a Mock. 07:47 Therefore, it's excellent for kidneys and 07:49 get the blood pressure going down 07:50 And many people still eat cheese 07:52 and so they are looking for options. Right. 07:54 Right. And so that Vegan parmesan 07:55 and some of your, something better, 07:57 soy cheeses, something better, 07:58 something better, and we know 08:00 you guys are still watching. 08:01 Keep watching the show because we are 08:02 actually gonna do a melting cheese 08:04 or we call it Cheese Melting. 08:05 Oh! On this program, as well okay. 08:07 Cheese melting, okay. 08:08 Now we talked about those Lasagna noodles 08:09 and basically this Lasagna noodle 08:11 is actually a whole wheat noodle, 08:12 that we find okay, we've already cooked it 08:14 and we are gonna see, I actually put on wax 08:17 papers, so it doesn't get stick, doesn't stick 08:20 to anything, okay, and so once it gets cold 08:23 it's easier to handle this well. And what I am 08:25 gonna do is I'm gonna take my assimilation, 08:28 of course, once again of my Ricotta cheese 08:30 and I'm gonna put in the very middle, 08:33 okay. I'm going to do one of these two. 08:34 Aha, as a matter of fact, I know being on the 08:37 along the side of you. You can share over. 08:39 I can share, okay. Everything is over, 08:40 okay. Okay, And I will put this in the middle, 08:42 in the middle. Okay, they won't be able 08:43 to see it that way, so put it that way like that, 08:45 but this didn't come down, okay, 08:47 do it that way. And then we just 08:48 and you don't put a lot. You just actually 08:50 want to make, you want to push it down so 08:52 that it's not real thick because we have to, 08:56 it's called Rolls, so we are gonna roll it up 09:00 Roll it up. Same kind of filling that would go 09:01 into regular Lasagna except for the fact that 09:03 we are making individual Lasagna rolls. 09:07 Okay. I'm sorry I could have given you a spoon. 09:09 That would help you a lot better, 09:10 that help you, I am working a little bit 09:12 harder, but that's okay. Umm! Umm! Okay. 09:14 We still love you anyway. 09:17 Alright and put that in here. 09:20 And one roll is one serving or one roll 09:23 is considered as a serving. Okay 09:25 or you know, you can do two of them, 09:28 but usually one roll is a serving. And what 09:30 we are gonna do now is just, let me first 09:32 all go ahead and get my sauce, 09:35 little bit of sauce into the dish. 09:38 Now was the Vegan parmesan in, with the 09:42 No, I don't put that in this is the last 09:44 Oh! That's later. It is last, on to last. 09:46 Okay. Okay. 09:47 And put a little bit sauce on here. 09:49 Move it round the dish, okay. 09:52 Okay, we are ready to roll. 09:54 I will put here and what we are gonna do is 09:55 very lightly. Very lightly. 09:58 We are gonna start rolling it up. 09:59 This is a high tech folks, high tech. 10:01 Roll it up. Very lightly. 10:03 And you wanna make sure that you keep 10:06 the Ricotta on the inside. Keep it only inside. 10:10 Beautiful presentation as you can already 10:11 see, yes it is, how that looks. 10:13 Okay. Alright and then we are just going to 10:14 lay it in the dish seam side down. 10:18 Seam side down. Alright. Okay. 10:22 There you have it? Alright. Okay. 10:25 Yes, okay. Let's do another one because 10:28 we are gonna do, we gonna do it four of these 10:29 all together, okay. Alright. 10:31 Get me that. Here's your spoon, okay, 10:32 and then you got spoon right there. 10:35 Now I made a comment about the parsley 10:38 you can use fresh parsley or you can use 10:41 parsley that's already grounded and if you do that 10:44 you gonna use less. Our recipe actually calls for 10:47 when we look at the parsley itself. In this recipe 10:51 it's calling for 1/4 of a cup. Well, you would 10:53 use 1/4 of a cup of parsley that's dry. 10:58 You would use that if it is fresh. Alright, 11:00 probably just about may be two tablespoons 11:03 if you going to use it, if it's ground, okay. And 11:07 we are gonna just once again put some at the 11:10 bottom here, umm! umm! Alright, very easy 11:14 recipe, yes it is, very good recipe. Everybody 11:17 gets the own individual one. 11:18 I think this pasta is possible, Pastabilities. 11:22 Okay, let's go ahead and roll it out. 11:24 It's time to roll. Alright. We are gonna roll. 11:26 Take it very slow and roll it, 11:29 roll it, Because there is lot of stuff 11:30 as much as you should want, have a bigger. 11:33 Well, you can, but what's gonna happen is 11:34 gonna come out of there when you get ready to 11:37 bake it in the oven, it will squeeze out on you. 11:39 Oh! Okay. And it's very important 11:40 for presentation that has a nice, very important 11:43 for presentation, presentation. 11:44 And then we are gonna end with just putting a little bit 11:46 of the sauce. Over top, and Curtis, you know, 11:49 what, I really didn't bring my Vegan parmesan 11:51 cheese with me, so it's over there if you go get it. 11:54 Okay. Over the table. On a table. 11:56 And I'm gonna pour the sauce over the top. 12:02 And it's gonna bake in the oven, covered, 12:07 325 degrees at first and then I'll take the cover 12:11 off and let it finish up. Is that a beautiful 12:15 presentation or what? Wonderful, wonderful. 12:17 Now this is that Vegan parmesan. 12:19 Want to show that to them. 12:20 This is the Vegan parmesan. I am gonna just 12:21 keep it still here if I can, alright and you can get 12:24 this at any. I got it at health food store. 12:27 Health food store. But now a lot your 12:28 supermarkets are bringing in a whole line. 12:30 Umm! Of all the natural foods. Okay. 12:32 So I always say if you don't see it, 12:35 tell them about it. Okay. Alright. 12:36 Let we mention also that this has just changed 12:39 colors within the last month and so. 12:41 It was green and yellow. It was green. 12:43 Yeah. So, now it's purple. 12:44 Yeah, over the last month. 12:46 And has the word Vegan written over top of it. 12:47 Yeah, Vegan parmesan alternative, okay, 12:48 and okay seen. Let me just turn this 12:50 around like this here. We don't want to put too 12:52 much on there. Okay. 12:53 Just a little bit of it. Just a little bit on the top. 12:55 Just little bit. Okay. 12:57 Get that assimilation. And you will get chance 12:58 to see that at the end of the program and we are 13:01 going to and I want to just before I did that, 13:02 that one there. I want to show them this. 13:05 This is my other noodles. Well, lot of times 13:07 people asks me questions about noodles, 13:09 you know, how do you know, which noodles 13:10 are right noodles you use, one of the things that 13:12 we always say is that when you see a noodle 13:14 like this, it's a noodle that will hold sauce. 13:16 Okay. Because you see all the holes in it. 13:18 But now you don't have to do your noodles on 13:20 the exact same day, which you are gonna be 13:22 using it. Oh! 13:23 What you can actually do is make up your 13:25 noodles, rinse them off in cold water put them 13:28 in the plastic bag, a little bit of spray, 13:31 and cooking spray on top of it, and you can put 13:34 it in your freezer and freeze it until it's the 13:35 time for you to use it. Freeze it. 13:37 And because of the fact you have this spray 13:39 over top of it. The noodles will not stick, 13:41 it still separate when they come out. Woh! 13:43 Or if you are gonna be using that week 13:44 and let's say you are doing your cooking on 13:46 Sunday. Sometime, I cook on Sunday for the 13:47 whole week then you can actually do this again, 13:50 put it in the plastic bag, put it in your 13:51 refrigerator. And it will lasted for over a week. 13:54 Already ready to go when it is time, all you have 13:57 to do keep the spaghetti sauce ready. 13:59 Get your noodles already, warm them a little bit, 14:00 and while you have your meal ready to go. 14:02 You have been doing your homework. 14:05 Yes, I have been doing my homework and we 14:07 are going to be doing another recipe that you 14:09 are gonna really love. Umm! Sounds good. 14:11 And so with that in mind this new recipe we are 14:14 going to do and I want them just to stay by. |
Revised 2014-12-17