Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00161B
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00:01 Well, we want to go the recipe for this very
00:03 next item we gonna prepare, which is called a 00:05 Sausage Skillet Supper. Umm! Sounds good, honey. 00:09 It calls for, 2 tablespoons of olive oil 00:12 1 onion, chopped 00:13 2 cups of mock sausage, crumbled 00:15 2 cups of water 00:17 3 tablespoons of McKay's chicken-style seasoning 00:22 1 cup of melon seed pasta, uncooked 00:25 1 can of Italian diced tomatoes, 14oz 00:28 1 can of black beans, rinsed and drained, 15oz 00:33 2 cups of broccoli flowerets 00:37 2 tablespoons of parsley, chopped 00:39 And 3 tablespoons of Vegan parmesan alternative 00:43 Alright. Now I like this because 00:45 what happened is we have the mock sausage. 00:47 We've already done because we are gonna use 00:49 the same skillet. Okay. 00:50 In this particular program and this mock 00:52 sausage is basically a company that I would like 00:55 to use and I saw light life they do. A sausage, 00:57 mock sausage and we've already sauté it in the 01:00 oil with the onions. See at them, see what that 01:02 actually look like, okay. So this is the Gimme Lean 01:04 That's the Gimme Lean. Okay. In the place of 01:06 Gimme Lean, alright. Alright. This has a 01:09 good flavor. Has a very good flavor, taste it like 01:12 sausage. No seasoning need to be added. 01:13 So it's ready to go. Okay. Okay, great. 01:14 And what I'm gonna be doing is I'm gonna take 01:16 my chicken style seasoning and I'm gonna pour 01:17 into the water, alright. Alright. 01:20 That's not the chicken, but this is my chicken seasoning. 01:22 That's right, that's right. We are gonna just stir 01:24 it up and then we are gonna pour it into our 01:25 skillet and unless it should be nice and hot. 01:28 See what happens. Alright. Oh! Yeah. 01:31 That's what I am talking about. Okay, we are gonna put that in 01:34 and then we gonna take the Orzo noodles or we 01:37 call them melon seed noodle, it's a pasta. 01:40 Now it has, so it will have two different names 01:43 Orzo or melon seed. 01:44 Yes, either called Orzo or called 01:46 Either way. Melon seed pasta. 01:47 Okay. Alright and it looks like melon seed 01:49 we talked about, okay. 01:50 Right, okay, very small. And I'm gonna take 01:52 that and I'm gonna go ahead and pour it in as well. 01:53 Umm! And now you can find those at regular 01:55 grocery store. It's in a regular grocery store 01:57 wanna do is you wanna bring this up to a high 02:01 boil and it's gonna take all the liquid right here. 02:05 These noodles alone is gonna take all the 02:07 liquids that's gonna absorb the liquid. 02:08 Absorb the liquid. Alright. 02:10 It will swell up, okay. 02:11 I usually put my lid on top for just a few 02:13 minutes, so we can get started, okay. 02:15 Now we have these other items. We are gonna be 02:17 putting in here and this recipe is good, but I 02:19 wanted to tell you that often time we do recipes 02:22 people might call us on the phone and they will 02:23 say things like well I can't find that. Okay, now 02:25 the Orzo noodle is sometime under that name 02:27 and sometime under melon seed pasta. If you 02:31 can't either one of those you need to use the 02:34 pasta that's very, very, very tiny. The alphabet 02:37 pasta is a matter of fact might be one that you 02:39 can use in a place of that. And then sometime 02:41 regular Spaghetti noodles are very, very fine as well 02:44 You can use that as well. But you want to 02:45 be conscious at that because this recipe has 02:48 a lot of stuff in it and you don't want the 02:49 Spaghetti to take over. Okay. 02:51 Alright, of the noodle if the pasta itself take 02:53 over and so we gonna, let that semi for few 02:56 minutes and we are gonna be adding to that our 02:58 diced tomatoes it's Italian diced tomatoes. Umm! 03:01 The black beans have been already drained, 03:04 you can get the can black beans. Okay. 03:05 Rinse the water off of it and you can use the 03:08 black beans as well. Now the reason for 03:10 rinsing with the water is the sodium. 03:12 The sodium level and plus I don't want to add 03:13 anymore extra liquid to this particular recipe, 03:15 Oh! I see, alright, okay. And then, of course, 03:17 we have our fresh broccoli, okay, we add to two 03:20 it's like a one piece meal, you know I'm saying. 03:23 Yes, okay. And so, we gonna go ahead on 03:25 and put our stuff in and we are gonna add in and it's 03:29 gonna soak up. You can see, it's already started 03:30 to do that, you can see the water is being boiled, 03:32 already started to soak up the pasta itself, umm! 03:34 Okay. And then with that in mind, I'm gonna go 03:37 ahead on and put in our tomatoes, our stewed 03:39 tomatoes because all this is actually a one dish 03:41 and liquid is gonna help all this out as well. 03:44 Sausage skillet supper. Alright. 03:46 Now this can be a supper, I mean a one dish. 03:50 Oh! It can be a supper all you have to do is just 03:51 add vegetable salad with it, and some bread or 03:53 whatever. And have some more and you got to 03:55 going on okay. Let's go ahead into pasta. 03:56 Let's do the sausage next Curtis, sausage okay. 03:58 Now you have what onions in here. 04:00 The onions already in. Okay. 04:02 And we are gonna do that. 04:04 Umm! Umm! It's best to have this frozen little 04:09 bit, it easier to cut. 04:11 No, Oh! What, not like this. It comes, when you 04:13 buy in a store it is, sometime it's frozen, but I 04:16 like to freeze it like you said because if you 04:18 freeze it. If you want slices for sausage 04:20 like in the morning. 04:21 But for dish like this you just take and put into 04:23 a skillet with a little bit of olive oil. Okay. 04:25 Mash it down with the fork and it will actually 04:26 do exact same thing as regular sausage does, 04:28 okay. It has a nice mouth feel and texture, taste and 04:30 everything. Yes, indeed it goes very good 04:32 with waffles and all that kind of stuff. 04:33 And this is soy base zero cholesterol and zero 04:36 saturated fat, That's right, that's right 04:38 very low fat Now let's go ahead on it 04:39 and put in the black beans. Black beans, okay. 04:42 Black beans. It's very, very attractive 04:46 looking, and then we are gonna add in the 04:48 broccoli and the broccoli, of course, is going to, 04:53 it's raw right now, a fresh right now. 04:55 And give it some color. Let's go and 04:57 it a color, it needs to have as well. Alright, 05:00 and I know you are saying if all these are 05:01 going to get in this pan. You better believe it. 05:03 Where is all in there now? You better believe, 05:05 Other than the parsley All we got left over 05:07 is that parsley and I would like to put that 05:08 sometime in last because you always want to 05:10 add your seasonings at the end of the recipe 05:13 itself so it does not take over. 05:15 Now why is that because. If you put into soon it 05:17 actually takes over the recipe itself. It becomes 05:20 more of a parsley taste, real strong. Yeah. 05:23 Okay. She has to change the name of the recipe 05:25 Yes, well. So parsley at last. 05:27 Yes. That's very pretty, very pretty. 05:29 Umm! Very colorful. What we are gonna do, 05:31 we gonna put the lid on okay and that's gonna 05:32 actually simmer and they are going to be able to 05:33 see at the end of the program, now that's gonna 05:35 simmer then we put in the parsley next. 05:38 At the end. 05:39 And then we sprinkle on the Vegan parmesan, alright. 05:41 Okay. And so with that in mind 05:43 they might want to look at our very next recipe. 05:46 Oh! Why not let's do it. 05:48 Okay, our next recipe is actually called 05:50 Cheese Melting. It calls for 06:19 Okay. Well, this is also very exciting recipe 06:22 is called Cheese Melting. 06:24 Not melting cheese Not melting cheese. 06:26 Okay, okay. 06:27 Although, all the cheese that can melt. Okay. 06:29 What I'm gonna do is I already got my hot 06:30 water ready to go and I am gonna add 06:32 in the cashews, alright. These are raw cashews. 06:34 These are raw cashews, okay. Hot water. 06:36 And we gonna put them in a hot water and we 06:39 are gonna start blending that up. 06:40 Where can a person get raw cashews, 06:42 first warming. All is once again, 06:45 any store has bulk items. 06:46 Oh! And even some of your regular 06:48 supermarkets now have all these items there 06:50 because they have already started doing a lot 06:52 the natural foods. Okay. 06:53 In there sections of the store. 06:55 For now salted cashews just won't work. 06:57 No, no, no, no, no It should be raw. 06:58 That's right. Okay. 07:11 Now I let this blend for a while and it's going to 07:14 get real, you know, the actual cashews will blend 07:16 into the water and it will become thick, okay. Umm! 07:19 We are gonna blend it again, but this time 07:20 I'm gonna blend, I'm gonna start adding in 07:22 the lemon juice and that I'm gonna add in my 07:24 nutritional yeast. I am gonna add the oats in. 07:27 I am gonna add the cornstarch in. Just gonna 07:30 go online then I'm gonna put the, Pimentos 07:33 Pimentos in because that's gonna give us that 07:35 color like cheese. Okay. 07:36 And then we are gonna add the last one, 07:38 which is the onion and also the salt. 07:39 Did you want me to help you out with this? 07:41 Absolutely, let me just turn it back on first. 07:42 I am turning low this time, so you can begin to add. 08:46 Now we got it all in there, so we gonna do one 08:48 more switch and then it's ready to go. Alright, 08:50 we are gonna put on high and let's move it. 09:09 You will find that when you are making this up 09:11 that the cashews have not blended well. 09:14 This is not a problem, just put the lid back on 09:16 and let it go once again until it gets very, very 09:18 soft. It would actually blend in like it should 09:20 and we are now gonna take and pour, 09:22 it smells good don't it. Yes. 09:24 We gonna pour. The Pimentos turns today 09:25 more of a, turns kind of a yellowish color, 09:27 it looks like cheese, I like these some of the 09:29 pimentos pieces and those are like 09:30 a little bit of redness. 09:32 So we could blend it little bit more, 09:33 but for time sake. No, it's fine. 09:35 Oh! It's fine. All the cashews are all in their 09:36 and everything is there. Umm! Okay. 09:38 Okay and with that in mind what we are gonna 09:40 do now is we just gonna go ahead on and just 09:42 start stir it and you will stir it until it actually 09:44 becomes thick, alright. Oh! Okay. 09:46 And so of course, you want to see the end 09:49 product of this and so you gonna have 09:51 to stay by, so you can see 09:53 everything as it finishes up, so stay by. |
Revised 2014-12-17