Participants: Paula Eakins (Host), Curtis Eakins
Series Code: AL
Program Code: AL00169B
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00:02 Now this is next recipe is fantastic because it's
00:05 actually called Skillet Cabbage. Lets look at 00:08 the recipe, okay. It calls for: 00:31 Okay, now you're talking about a 00:32 anticancer meal. Talk about anticancer, yes 00:35 indeed. This is it right here. Yes indeed, yes 00:37 indeed. The cabbage and what I'm doing 00:39 right now is I'm just getting ready to put in 00:40 the olive oil so we can get nice and going 00:42 there, because we're gonna use the onions 00:45 and garlic to start off, we're gonna smell the 00:47 place up. Alright, okay give me a spatula over 00:49 there Curtis please, alright. I'm sorry, one of 00:52 these, this particular one, the second actually 00:56 just move this around the pan, cabbage 01:00 family, the cabbage family, how about we 01:02 talk about that while I'm put this together, yeah 01:04 cabbage family, the Brussels sprouts, 01:05 broccoli in particular, that's a lot of research 01:08 done on this whole family, particularly 01:11 they're cruciferous of what we call it and John 01:14 Hopkins, Baltimore, Maryland have a case 01:17 of Broccoli in particular as a cancer fighter to 01:21 assist those going through cancer treatment. 01:24 So this is very profound as far as anticancer food. 01:28 Anticancer, but the cabbage is part of that 01:30 family as well so cabbage can be 01:32 included as well. And you know in that 01:33 cabbage family also we got the broccoli and you 01:36 say we got Brussels sprouts and we have, in 01:39 the cabbage, in the cabbage family, those 01:40 are main ones, there's others too but those are 01:43 the main ones in that family. People have said 01:45 to me things like well I heard they were 01:47 cruciferous, what exactly is that? Well, 01:49 that's actually the family we just talked 01:50 about, the cabbage, the broccoli, the cabbage 01:52 through all apart that group as well. Kale and 01:55 also kale greens and also collard greens are 01:57 part of that family too. Well, I want to go 01:59 ahead and start putting the cabbage on top, yes 02:02 indeed. Yeah we did a program one time, I 02:05 heard them say can she possibly get all that 02:06 cabbage in that pan and the answer is yes we 02:09 can, yes we can alright. And you're gonna make 02:12 it you know shred it and all we're gonna do at 02:16 this point is take our seasonings and we've 02:19 got seasonings, we're gonna put on top and 02:22 these seasonings are sweet basil, the tarragon 02:24 and also a little bit of salt, we're gonna put 02:27 our lid on, I haven't done the cayenne 02:29 pepper yet. Oh put a lid on top of that, let that 02:31 cook down a little bit, last one, yes, it actually 02:33 will cook down. Okay. It is fantastic and it 02:36 keeps you from having a lot of people say to 02:38 get fallacious when they do cabbage. Okay. Well 02:39 we don't get it, because we're not using that 02:41 water, the water is already in the cabbage, 02:42 it will baste its own self and you know what, we 02:45 still got one more recipe, so let's go to the 02:48 last recipe. 03:11 Now, this a real good one very, very quick 03:15 and easy to make, all you have to do is put 03:17 your oil in your pan and we're go to start up, 03:19 Savory Red Beans, we're going to start, this 03:21 is really good one Curtis, talk a little bit 03:22 about the Red Beans, how good are the Beans 03:25 as far as cancer fighting... of course the legume family, any 03:28 of the legume family is part of the anticancer 03:30 program. Particularly, a lot of good research on 03:33 colon cancer in particular. So, 03:36 according to the America institute of 03:38 cancer research, they've done a lot of research 03:41 on that and so Red Beans is part of legume 03:44 family and the fiber as well, I think that's one 03:47 of the reasons why this is just, it has a lot of 03:50 anticancer properties and it's very beautiful in 03:52 color, you know, yes it is, it has color in 03:54 everything and this one, this one has like I said a 03:56 cumin, the coriander, the chickens-style 03:58 seasoning and the onion powder and all we're 04:00 gonna to do is just sprinkle that right on 04:02 top, and all, there is all the seasonings, the 04:06 longer it sits the better it gets, you know and the 04:07 seasonings is beautiful. Yes. And what we're 04:09 going to do is we're going to put that top of 04:10 one and it just simmers as it comes to a boil and 04:12 then it simmers and then after it simmers, 04:15 it's ready to go how about that. And that fast 04:18 and easy, easy and fast. Now this can be, well 04:21 not really a one dish meal, but what would 04:23 you have with this. You can serve this up with 04:25 brown rice, okay. Because brown rice is a 04:27 real good idea to put it with brown rice if you 04:29 think all the food we showed you is just too 04:30 much for you to eat okay, then always of 04:32 course send us some of it, but anyway you 04:35 know what can I say. So brown rice and 04:37 brown rice can go with this dish and you've 04:39 have one dish and you've got the fish and 04:41 all the other ones as well, you know. Okay. 04:44 And so, it just simmers for about 10 minutes on 04:46 low, okay and we get to sample some of this at 04:49 the end, you're gonna get to sample, sample 04:50 some of it at the very end you know and once 04:53 again all these recipes are available in our 04:55 cook book. Okay alright, alright. Well, 04:58 what we're going to do is we're going to go 05:00 away and we' re going to come back and we're 05:02 going to show you the final products, so stay by. |
Revised 2014-12-17