Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00185B
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00:01 Well, welcome back. Welcome back.
00:03 We are going to be doing a spaghetti squash 00:04 Primavera. Let's look at the ingredients. 00:07 Sounds interesting. It calls for: 00:27 Spaghetti squash, now this may be a new 00:31 squash for a lot of people. It is, it is a yellow squash 00:35 and people say how you get the spaghetti out of there. 00:37 Is this one of the summer squashes. 00:39 This is a winter squash. Oh! Winter. 00:41 This is a winter. Okay. 00:42 And all you're going to do once you bake it 00:43 in the oven. Oh! Now let's just 00:45 start spaghetti now. It begins to actually 00:47 do the exact same thing as spaghetti. 00:50 You're gonna do it cross wars. 00:51 Okay. When you do it. 00:53 Now, while I am doing that Interesting. 00:55 I'm going to have you get you got 00:57 your oil already, ready to go. 00:59 It's ready to go. And you gonna go ahead 01:00 and stir in, you got your mushrooms 01:02 and you have those peas. 01:05 Okay. Let them see how 01:06 that looks. Look at that. 01:10 Got the mushroom going here. 01:13 Now we are going to go ahead and put in the peas. 01:15 There's the peas is going in, peas going in. 01:19 Alright. This is a very simple easy 01:21 recipe Curtis. It's not a lot of work 01:26 and we're going to saute that a little bit 01:27 just for a little bit there, alright. And then I'm going 01:33 to go ahead on and I am going to start putting in 01:35 how about that? And that's going in here. 01:36 The squash. Okay. 01:38 Look at that. Spaghetti squash now 01:41 You got this in Huntsville right? 01:43 Yes, yes. In our health food stores there. 01:46 At Garden Cove. And most the surprising thing is 01:49 how much it actually makes. 01:50 You can go ahead and saute that. Yes. 01:52 Okay. Just kind of flip that a little bit 01:54 I'll see if you got any more in here. 01:59 It actually does a good serving amount. 02:04 and you'll be able to see this also at the 02:05 end of the program as well, got a little bit more. 02:07 It's more goodies. More goodies, look at that. 02:10 Alright. Okay. And what I am going 02:14 to do is I am going to put in the seasonings 02:16 to go with that, okay. Doesn't that smell good. 02:19 Now what we have this is. This is the oregano. 02:21 Oregano. I am just a little bit 02:23 a tad of salt that actually goes in there as well. 02:25 Okay. And while you're doing that. 02:30 At the very end of this recipe as Curtis is 02:33 kind of sauteing it and getting it ready 02:35 because it just look like regular spaghetti squash 02:37 by the way. The calorie count on this 02:39 is very, very low also, but not like regular spaghetti. 02:41 Okay. It's sounds okay, looks like is in a 02:43 pasta group, but it really isn't, it's actually a 02:45 squash, alright. It looks like spaghetti. 02:48 Looks like that. Looks like that 02:49 And we are going to put that pea back in there. 02:52 That was kind of tacky baby. Hold that, hold that. 02:55 Okay. Okay. And we're going to 02:58 just bring this up and over like so, okay. 03:02 And this is going to be one dish meal. 03:04 This is a one dish meal. You can serve. 03:05 You have everything in here. You have your squash, 03:09 Your pasta, but it's not a pasta 03:11 Spaghetti I know, I know. The one thing I like 03:14 about this Curtis is that. It's a vegetable. 03:15 It's a vegetable once again and once you can have a salad, 03:19 you can have a whole wheat bread or rolls with it. 03:22 Okay. Okay. And what's going to 03:24 happen once again is we're going to 03:25 look at the last recipe. 03:28 Okay. And the last recipe is 03:30 actually a pumpkin pie. Oh! 03:35 Let's look at the ingredients; 03:37 It calls for: 04:10 Well, now we got that that easy pumpkin pie. 04:12 Easy pumpkin pie. Easy to put together 04:14 It calls for that Mori-Nu firm tofu silken. 04:17 Silken. We want a soft one that represent 04:20 that of actually eggs. We are going to be 04:21 using or not using in this particular recipe. 04:23 So why don't you go out and, I'll put this in the, 04:25 just cut it up a little bit as you put it in. 04:27 Okay. Alright, so we're gonna put that in 04:30 on first, this is a Mori-Nu Silken 04:33 going in or you can use any silken or soft tofu 04:37 in this particular recipe. But not firm. 04:38 No, no, no, silken, alright. And then I'm going to go 04:41 ahead and put in the pumpkin and this is. 04:44 That's a canned. This is canned pumpkin. 04:46 Canned pumpkin. Yeah. 04:47 Okay, right. Depending on the season 04:49 Not able to find you know around the holidays. 04:52 You can get the actual pumpkin itself 04:55 and do it, but that's a lot of work. 04:57 Just get the can pumpkin. This is easy. 04:59 That's right Don't work yourself so hard, okay. 05:01 Easy. And then we are going to 05:03 put in also the vanilla. Alright. 05:08 And also go ahead and put in the seasoning. 05:12 This is all the seasoning. Seasonings, the coriander. 05:14 We'll put that honey in last put that top one. 05:22 And turn it on. 05:42 And you can take that off there a little bit, 05:43 and let's move this round. 05:45 Move it around a little bit. Nice and creamy. 05:48 It's a easy. It's going to be a nice, 05:50 easy one. Okay, let's do again, Curtis. 05:54 Okay and this time when we do, I want to actually 05:57 start pouring in honey in very slowly, okay. 06:37 Alright and then this will be the last one 06:39 around here Curtis. Oh! It's, now 06:41 it is creamy now. That's the last one, see its getting 06:43 creamy, you know, there's no eggs, in this at all. 06:46 Cholesterol free. And there is no milk in this at all. 06:48 Easy pumpkin pie. 06:50 That's right, easy pumpkin pie. 06:51 Easy to do, easy to prepare. Let's go that one last time. 06:54 Let me just get this here, you know, get all the goodies 06:56 on the inside, Okay. Okay. Okay. 07:15 Okay and this is ready to go, we've already got 07:18 our prepared a whole wheat pie, shell. 07:21 We're gonna put it in the shell there. 07:23 And once again and I am sure you can find 07:26 Want me to get that for you. I got it. 07:28 Okay. In our cook book, 07:29 we have the pie chef, we're just going to pour 07:33 that on it. We have done a lot. 07:37 We have done a lot on this show. 07:38 Yes, we have. Today. 07:39 This is squash it. This is squash it. 07:42 And most people wouldn't think that pumpkin is, 07:45 It's a squash? I know, I know. 07:48 But it's part of the squash family. 07:49 No, the gourd family. of the gourd. 07:51 And the gourd family is a part of all these 07:53 different ones, okay. What we're going to do. 07:55 is you're gonna smooth that around 07:57 it goes in the oven. The temperature is 08:00 about 425 degrees. Okay. 08:03 And is going to stay in for about an hour, okay. 08:06 Want me get the center piece out for you. 08:08 No, if the crust starts getting a little bit too 08:10 done then you just gonna put the foil on top of it. 08:13 once again and that will stop from doing that. 08:15 Now you made the crust I mean you can put the. 08:17 Crust, no, no. The crust I made 08:19 is from our book global vegetarian, okay. 08:21 Okay, And we are going to, are we looking for our time 08:26 how things is going. 08:27 Come on right down to the wire, honey. 08:29 Alright. What we're gonna do is 08:30 we're gonna put it in oven and bake it and guess what 08:31 we are going go take all of these different 08:33 things that we have made today and we are going 08:35 to bring them back at the end of the program. 08:38 So, you can see them all and then also have your 08:40 mouth watering, ready to go. So, stay by. |
Revised 2014-12-17