Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00182A
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00:01 Now you know, when you see me by myself
00:04 and Curtis is not here, that means 00:06 it is a all-cooking show. It doesn't mean that Curtis 00:09 is not going to be here though. 00:10 It does means all cooking. So, you wanna get your paper 00:13 and pencil, you wanna call your friend and tell them 00:15 to watch 'Abundant Living,' because we are doing 00:18 today 'Easy Breakfast Ideas. ' 00:50 Well, we are excited today, my name is Paula Eakins 00:53 and this is the Abundant Living show. 00:56 And this is my husband, Curtis Eakins. 00:59 Very good. You know. Glad to be with you today 01:01 in this kitchen. Yep, I started the program 01:02 off talking about the fact that when they see me by myself 01:05 you know they are wondering. You mean that you're 01:07 still married, still, you know, yeah but you know 01:09 the fact that you know when it's all-cooking show. 01:10 And it's all cooking, yeah, and I'm all alone 01:12 all cooking the whole day. 01:13 It's all cooking to see you. Yeah, and people always 01:15 talk about, they love the recipes, that's right, 01:17 you know, 'Easy Breakfast Ideas', 01:19 'Easy Breakfast Ideas', underscore 'Easy', 01:21 yes, and lot of times when it comes to 01:23 looking at breakfast ideas, most of time the 01:26 American public eat a lot of things that's very high in 01:28 fat, very high in salt, and so this show is really good 01:31 because we're gonna do some recipes, that's gonna really 01:33 be delicious and nutritious, yet without all the heavy 01:37 sodium and a lot of the oils and stuff. 01:38 Like the very first recipe we are gonna be doing, 01:41 okay, which is actually called oven fried potatoes. 01:46 Oh! Interesting. Let's look at the recipe. Okay. 01:50 It calls for: 02:13 Oven fried potatoes, okay. This is one of the one's 02:17 I developed. This oven and fries, I mean this? Yeah. 02:18 Well, you know the way, the only you can use that word 02:21 'fries' because I'm actually taking my oven temperature 02:23 up to 450 degrees, which is really high. Oh! So the 02:26 temperature makes it. So, the temperature makes 02:27 it change. Okay And basically 02:28 because people like those fried potatoes 02:30 so I kind of figured rather than say an oven potatoes 02:32 they might want to say oh! Anybody want an oven 02:36 potatoes, if I say oven fried potatoes. Okay. They 02:37 might say, oh! Well! I feel that. You got the southerns 02:39 coming in, now. Yeah, well it states that for this magic 02:40 deep fry. Okay. If they deep fry it. Okay. 02:41 As a matter of fact Curtis, on this particular recipe 02:43 we've already... we are gonna be using spray, cooking 02:47 spray. Okay. And we've already going. I've already 02:51 sprayed my pan and I'm gonna take my potato 02:53 and you know we said two 02:54 potatoes, but I've already done it up, now you 02:56 have that water. Any reason for that. 02:57 Just to keep it from turning brown. 02:59 Okay. Right. And what you're gonna do is, I'm gonna 03:01 first slice the potatoes up. Now, I'll tell you what? 03:03 What I want you to do, just turn stove on, okay 03:05 and we're gonna go ahead and get started on the 03:07 things that's gonna go on top of the potatoes, 03:09 how about that. So, I'm gonna move this over. 03:13 Okay. Turn it on, is it, turn it down and on, 03:16 there you go, there you go, alright, 03:18 and this one calls for, it has onions in it. 03:22 Okay, it has mushrooms in it, 03:23 and it also have the green peppers as well. 03:25 Okay. Alright. So, I'm gonna move over that potato right 03:29 there and I'm gonna move over. I'm going to do some 03:31 cutting on this, would you go ahead 03:32 and kind of slice that up for me, slice up 03:33 the, here's your knife. Okay. You wanna them in 03:36 strips or what? No, chop it. Oh, chop it. 03:38 Yeah, just chop it up there and then this was 03:41 gonna go in and because also believe it or not 03:43 we've already used the same thing, a cooking spray, 03:47 a cooking spray, that we're using in the skillet, 03:51 Oh! Okay, as we are trying to cut back on the amount 03:53 of fat in this particular recipe, alright. Okay. 03:56 So, once you get that done, we're gonna go ahead on and 03:58 put the peppers and the onions and I'm gonna 04:01 put that mushroom in there as well. 04:02 If want to go ahead and get that sautéing, just move that 04:05 out of out of the way, so it won't start smoking over there, 04:06 well, you're gonna move a little bit faster, move a 04:08 little bit faster, I am done, okay, then let's go ahead and 04:11 put them in there, I'm getting faster hanging in with you, 04:15 baby. This is easy to do, I think you had this for 04:21 me, yes turn that far down, its way too high, not too long 04:24 ago turn it down, more, more more, more, more, more 04:28 more, turn it down down, down, down. 04:30 Oh, down, how about that? A bit more, okay. 04:34 So, we are just using a little bit of the spray, 04:37 the cooking spray, we are going to be sautéing that, 04:39 I'm gonna go ahead on it. Now, any potatoes would do? 04:40 I mean no special type of potatoes? 04:43 I like to use the baking potato, okay, for this 04:46 particular one here, and you're gonna go ahead, 04:47 I want you to go ahead and sauté that, we're sautéing 04:50 that, just getting a little bit translucent, and 04:52 while you're doing that, and it's clear, what I'm gonna do 04:54 I'm gonna take, I'm gonna move my water out of the 04:57 way. Well, that's a big. Okay. Mushroom there. 04:59 Yes, a big one. I'm gonna take my potato 05:02 and what I'm gonna do is I'm going to slice the 05:04 potato, just like we need it, for this particular recipe 05:07 and you gonna cut it thin, okay, because 05:12 when you put in an oven at 450 degrees, it's gonna 05:15 you know, we call it, actually it's really baking, 05:19 but anyway we're frying it at 450 degrees, and we're 05:21 gonna do it, you're just using the word fry for 10 05:25 minutes on one side and then 10 minutes 05:27 on the other side. Oh, I see. Okay. 05:28 That's the name of the game, okay, and with that, 05:30 along with that, we've the seasoning, which is the 05:31 onion and garlic powder. You could put that 05:33 on at the beginning as they go inside the oven 05:35 or you can actually put it on at the end, okay. 05:38 Doesn't really matter You go ahead 05:40 keep on sautéing over there for me and all 05:41 we are gonna to do is we are gonna take our tray 05:43 for which we already got the oil on it, spray on it, and 05:46 we're gonna, now two things you can do. 05:48 Number one is sometime, if you want 05:49 more you can take that round circle and just 05:52 cut it in half, and it gives you more potatoes. 05:54 okay. Gives you more potatoes, 'cause we're gonna 05:57 cut them in half. Easy breakfast idea. 06:00 Easy, easy, easy, easy. People want some 06:02 breakfast, they want it easy. Yes. And need some more ideas 06:04 They don't want, they don't want 06:06 to be working really hard in the kitchen, 06:07 this is a real good brunch 06:09 idea also by the way. It doesn't take a whole lot. 06:10 No, it doesn't take a lot, is not long at all. 06:12 No, it's not. How is the sautéing looking 06:14 good, that's looking good keep on sautéing that for 06:16 me. My arm is getting kind of tired baby. You'll be 06:19 okay. I will be okay. Yeah. Okay. 06:21 So, we gonna sauté and this is gonna go in 06:24 the oven. You can see how simple that is. 06:28 This sauté enough. That's, 06:29 we're gonna put it in the oven at 450 06:31 degrees for ten minutes on one side. 06:33 Okay 10 minutes on the other side and because 06:36 we have that special oven here at 3ABN. 06:39 The 3ABN oven. Put that on in the 06:40 oven there and then we're gonna bring out the 06:44 next dish, which actually goes with the sautéing 06:47 that you just finished doing because you 06:49 see we've already done those potatoes, 06:50 alright. That was a fast oven. Was that 06:53 fast? You got the sausage for on there too. 06:56 That was fast. The oven does all that? 06:58 Well, well you know, 07:00 they understand, they understand or to 07:01 be able see the finish product, 'cause you be 07:03 surprised how many people really want to 07:05 see the product as it ends, turn it around here 07:07 toward me. Okay. And, let's turn to up 07:09 just a little bit more turn your oven stove 07:10 a little bit more and this is a easy, a simple 07:15 recipe once again as you've already seen what 07:17 we have done, it does not call for a lot of oil. 07:19 Alright and we have a breakfast sausage, you 07:22 can, in our cook books we actually have a sausage 07:24 we can make with Garbanzo beans, or you can 07:26 purchase your sausage at a health food store or a 07:28 regular super market, plenty of them having them now 07:30 these are meat alternatives. Okay. Okay, and so. Now, 07:33 how long do the potatoes stay into the oven. 07:35 Ten minutes on one side, 10 minutes on the other side, 07:37 and then you wanna make sure, for 07:39 which you just stick a fork in and it will go straight 07:40 through, and that mean the potatoes are done. Okay. 07:42 alright. But 450 degrees is the temperature, so 07:44 it's gonna be high. And, these are meatless 07:46 sausage. Meatless sausage. 07:47 That you can get at any store. Now, any main 07:49 grocery store, now. That's right, that's 07:51 right. Have lot of. I want you to turn it 07:52 off of me. Okay. 07:54 And, what I am gonna do with this Curtis, 07:55 is all I am gonna do right before it's time 07:56 to get to ready serve it out. I'll just 07:58 take it, and I will put it. Oh! Right over the 08:02 potatoes. Right over the potatoes. 08:04 Okay. Looking good baby, looking good. 08:07 Okay. Okay. Alright. 08:11 This will be a good breakfast right now. Very, 08:16 very appetizing Yep. Just about this, can be one 08:18 minute in itself. They can make a meal within 08:20 itself. Yes, you're right. I mean whole wheat toast 08:22 or whatever, some juice and. Yes. We're ready to go. 08:24 Yes, yes, yes. This is easy. 08:26 This is not, can you get any simpler 08:28 than that. This is easy. 08:29 Easy. It is a breakfast and this is 08:31 good idea. Easy, easy, easy, easy. 08:32 And, you notice now that's the salt amount because 08:37 you are gonna do salt to taste, small amount 08:39 of sodium. Okay. And the oil is totally low, 08:41 very low really low. Thank you. 08:43 Oh! You welcome baby. Thank you, they gonna 08:45 see this again at the end of the program. 08:46 Umm! Umm! When we end our 08:49 program, they'll get a chance to see this 08:51 along with the rest of our finished products, but it 08:53 has a beautiful presentation. Yes, it does. 08:54 A very nice presentation and so we are gonna look 08:57 at our very next recipe and this one is also 09:00 easy, but. Easy. It's different. 09:03 It's different. Its my scone recipe. 09:05 Scone! Scone, we are gonna make scones 09:07 look at the actual ingredients with this 09:10 one. It's dried cherry and Maple Scones, 09:16 it calls for: 09:38 Well, this is a 09:43 kind of a simple recipe, I love scones 09:46 all different types and so we are gonna get started 09:48 on this one, first we are gonna put in our one 09:50 cup of the pastry flour and we also have a 09:53 whole wheat flour, so. Now, what about, 09:55 now pastry flour maybe new to a lot of people, 09:58 so where can I get pastry flour? 10:00 A pastry flour is we call a summer wheat flour. Okay. 10:03 And, what there will be in a summer wheat is actually 10:04 lighter in texture then your regular whole wheat flour. 10:07 Now, can I purchase this from 10:10 a regular grocery store. Yes 10:11 Yes, yes. Okay. especially those grocery 10:13 stores that actually have a health foods section. 10:14 Okay. Alright, and we are gonna go ahead and 10:16 put in the unbleached flour with the germ, now 10:19 put those in on time. Now, again, whole wheat flour 10:22 with the germ that may again be new to a lot of people 10:25 Somebody, yes, somebody asked me 10:26 that question one time, they called me and asked me 10:27 about how you get unbleached flour, I can't 10:30 find it and I just say you know, you just get 10:32 unbleached flour and that unbleached flour is out 10:34 there, it doesn't have the coloring taken from it. 10:35 Okay. And, then you can add about half of a 10:38 teaspoon to a tablespoon of wheat germ. 10:42 Wheat germ. And, then mix it in 10:43 and that usually like let's say a tablespoon of 10:47 wheat germ to 1 cup of unbleached flour. 10:50 That's unbleached flour with the germ. 10:51 Right. With the germ. Did you have it? 10:53 Yes. Okay. Now, I've ready put the two 10:56 flours in, so what I want you do is, I want you go 10:59 ahead and put the fructose in, we have 11:00 the fructose just going in and also with, 11:02 it's 1/4 cup of fructose. 11:03 Okay. We also have the one teaspoon. 11:05 May be better than refined sugar of salt, yes. 11:08 Alright. That's a fruit sugar. Fruit sugar. 11:10 And, then we are gonna put in also the 11:12 baking powder and this is without. 11:13 Aluminum free. Aluminum free, okay 11:15 and we are gonna go ahead on and sift it in that 11:17 bowl, right there. Just try to make sure you keep 11:19 it over the bowl, so yeah you are gonna sift it, 11:22 it doesn't take that long to do that at all. Alright, 11:23 otherwise you're sifting, why are you sifting 11:25 that. You know, the recipe called for, 11:28 it said a ½ cup of cherries, dried cherries, 11:32 which I already have here and then we say 11:34 chopped, but I wanna have big old full cherries 11:37 in this here, scone, so we are 11:40 gonna leave them whole like that, alright. 11:41 Oh! Nice and plump juicy cherries. 11:43 Yes, yes, yes, yes. And, also we are mixing 11:45 together, we have the soy milk, okay honey, can 11:49 you hold that. Oh! I'm not doing it right. 11:51 Just move it. Oh! You're doing it a lot faster 11:53 than I am. Umm! Umm! 11:55 Alright, so what we're doing is we're just making 12:00 it a softer texture, easier to work with, 12:03 okay. They're all scones. Scones. 12:07 It's been awhile since you made some Scones for me. 12:09 I know. It's like time huh. 12:11 Yes. Well, he. I'm gonna see if I can 12:12 get some scones. Yeah, you're gonna get them 12:14 today. I am going to get them today, alright. You get them 12:16 today. Okay. Okay. Now, we are 12:18 gonna go ahead on with that, we are gonna go ahead 12:20 and start putting in the margarine. Now, a lot of 12:23 times when you're doing a margarine, you 12:25 put it in big chunks, what I like to do, 12:27 you just to take it and start it up by just 12:29 cutting it kind of thinner that way it goes 12:32 through faster, you wanna use 12:34 cold margarine however. Okay. Okay. And, I am 12:37 gonna have you take that fork and mash that 12:39 around, 'cause we wanna to get texture of corn meal, 12:42 corn meal, okay. Corn meal, you have to work 12:46 a little bit. Huh! Yeah, this is some more. You're 12:48 gonna work a little bit in this show I'm gonna earn 12:50 my keep on this program. Earn you keep in here, 12:51 just keep on mashing it down, mashing it down. 12:53 You can also use a pastry blender, a pastry 12:55 blender to do that same thing, okay. 12:58 So, name of the game is you wanna get that 13:00 crumb going. Yeah it is. Alright. 13:02 Okay, and what I have is I have the maple syrup 13:04 and I also have the soy milk and what we 13:07 are gonna do is once he gets done with that, 13:08 I am gonna help him with that just kind of mash 13:10 a little bit, once you. Now, do you have 13:12 to have maple syrup, I know that can be 13:15 expensive. You don't have to have it, 13:17 but it really is called a cherry maple scone. 13:21 Well then. Scone. 13:22 I guess you have to have the maple syrup then, otherwise 13:24 you have to change the name. 13:26 Yeah, yeah,yeah, yeah. Okay 13:27 I get you. And, maple syrup can get 13:28 expensive but you know what, always say, when it comes 13:30 to your health, We are worth it. 13:31 Absolutely. Absolutely. Absolutely. 13:33 I know, he is going now. Okay. Now, once we've 13:35 gotten that together, it has a kind of a 13:37 corn meal, oops! Has a corn meal texture, okay. 13:40 I think you have did that. Alright, I did that. 13:42 Yeah. Okay, let's turn around a little bit 13:44 You just happen to be on my side. Turn around a little 13:45 bit, turn around little bit, turn around little 13:46 Okay. Okay. Now, at this point I am just as you, 13:50 wipe that down for me Curtis. Umm! Umm! 13:52 Go and take it and clean that up. And, we have the 13:55 cherries, cherries. Umm! 13:57 Umm! Umm! You supposed to eat one now. 14:01 Okay, have one. Okay. Umm! 14:03 Umm! Umm! Umm! Umm! Good. 14:04 Put them in. Umm! Nice and plump 14:06 and juicy. Umm! Okay, good. 14:08 Yes, they are. I like cherries. 14:09 You can make all types of scones, cherry ones, 14:13 you can make cranberry, you can make 14:15 raisins, you can make all. Now, you have 14:18 several scones in your cook book. Umm! 14:19 In both cook books or. No, the scones are in our 14:22 my Global cookbook. Okay. 14:24 Umm! Umm! And, you're gonna 14:26 do this, you wanna cook the actual 14:27 cherries or you wanna coat your raisins or 14:29 whatever you gonna be using, you wanna coat 14:31 them first before you start adding the other 14:32 ingredients. Oh! Okay. Now, we are gonna go 14:33 ahead and pour in soy milk. Okay. 14:37 And, we are also gonna pour in. 14:39 A maple syrup. Maple syrup. 14:41 And, soy milk, there's many types of soy milks out 14:44 there, many brands, so. Yeah, that's lot of different 14:46 brands out there. Usually when I do the 14:48 scones, I like to use cup, one that's got, vanilla. 14:52 already in it. Vanilla, Umm! Umm! Okay. 14:55 Now, we are gonna just turn around. 14:57 And we didn't have scones growing up. 14:59 We didn't either. We didn't either, 15:03 we don't have either, but you know 15:04 what, as you get a little bit 15:06 more matured age, you just start 15:08 looking at other recipe books and stuff 15:09 and you start seeing things and it's actually 15:11 going to other areas, other cultures and see some 15:13 of the stuff that they're eating now use the biscuits. 15:15 Yeah, get all biscuits. Biscuits and so the 15:19 scones are a sweeter, they taste 15:23 absolutely delicious, I am telling you that 15:24 right now. Now, I am going to, would you go ahead 15:28 and serve a little bit more because I want to get 15:29 my hands ready, I am gonna get 15:31 my hands ready. You're get a little busy. 15:32 Are you going to just go over around and get the 15:34 flour, make sure that we have all that flour. 15:35 Okay. In there, I am going to 15:37 just get my hands together, okay, bring my pan here. 15:43 That's enough. Okay. 15:50 Okay, alright. It's pretty well mixed 15:52 up in there. Mixed very well, thank 15:53 you, you did a good job there. Now I am going 15:56 to do, this is now once again we talk about 15:58 easy recipes. Now check this out 16:00 all we are going to do is we're going to take this up, 16:03 see how nice and pliable that is. 16:07 Okay. Now you can actually 16:09 just take at this point and if it gets too much 16:13 sticky put a little bit more flour on your hands, 16:17 okay. Okay. 16:18 And I am not just going to take it and you're going 16:21 to just move it around and I'm going to take it out, 16:28 I am gonna get all the goodies, all the goodies. 16:31 probably mix like patty cakes Yeah, yeah. 16:36 and you going to set it in our pan and then we're going 16:40 to start patting it out. Oh! Okay. 16:44 We're making scones, you don't have to roll it out 16:46 with a rolling pin, you don't have to worry 16:47 about that at all. And you want to make sure 16:53 that you don't make it too flat, see them 16:55 cherries in there. Oh! I see, yes. 16:56 Umh, umh, umh. Now I guess you can cut it 17:00 any design you want. Well, a scone is 17:02 actually small, small triangles squares, okay. 17:06 Okay. That, what I am going to 17:07 do, is I'm going to take my knife, you have that sharp 17:10 knife do you have that sharp knife, here it is. 17:12 Take our knife and we're just going to, not go 17:16 all away through but we're actually 17:18 going to make a line. You called that square 17:20 Okay. Okay. 17:22 Is that true? I am not sure, but that 17:24 sounds good to me. Okay, now believe it or not 17:30 this actually makes 12, but we just going to do 8. 17:36 Oh! I see. Okay. That makes them a 17:38 little bit bigger. Right. 17:41 Okay, just enough, enough, because once 17:44 they bate you'll be able to cut it a lot easier. 17:46 Oh! Okay, so no way to cut it, okay. 17:48 Yeah, it's going to cut that line there, okay, 17:51 and then it's going to go in an oven, 17:53 it's going to bake in the oven and the temperature 17:56 for this particular one here is 400 degrees 17:59 and it bakes for about 15 minutes, okay. 18:01 Okay. Okay, and then you actually. 18:02 And you want it brown or. It's going to actually 18:03 turn brown and when it comes out of the oven 18:05 what you going to do is your going to spray 18:06 a little bit with this the cooking spray and then you 18:08 sprinkle a little bit of the fructose on top 18:10 of that and voila you will have the scones 18:13 and you will see the scones at the end 18:15 of the program. Well right now, 18:18 this is going to go in the oven and what I want 18:20 them to do is stay by. |
Revised 2014-12-17