Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00191B
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00:01 Now this next recipe is a real good one.
00:04 It's actually a soup. Oh! A soup. 00:06 It's called Indian Carrot Soup. Let's look at 00:09 at the ingredients. Sounds interesting. 00:12 It calls for: 00:49 Now, this also has at the end 1/4 cup of 00:52 soy sour cream and we're gonna be using 00:55 that vegetable cooking spray. 00:58 Now Okay. I know somebody said, 01:00 that's a lot of ingredients and it is. 01:02 But this is what makes the soups so good. 01:06 So good. Alright. You're gonna start 01:07 off Curtis, we're get those onions. 01:09 I'll help you get that started 01:10 while you get that oil going. Okay. 01:12 We're gonna chop those onions up 01:13 and put those in that skillet once again. 01:17 You go ahead and get the oil started. 01:19 I'm gonna get this oil going here. 01:20 Umh. You smell that nice smell. 01:22 You smell that ginger there. 01:24 I'm trying to cook with onions and cumin. 01:28 And ginger. And ginger. 01:29 And Curtis, ginger is also a wonderful 01:32 medicinal herb. Yes, it is. 01:33 We can talk a lot about ginger 01:35 for arthritis pain, 01:37 get some ginger tea and put a washcloth in it. 01:40 Let it soak. Put it right there on your knee 01:43 and you maybe go for that. 01:45 Umh. Helps sooth the upset stomach and. 01:47 And good for upset tummies, 01:49 good for upset tummies. 01:50 Yes indeed. It's it does. Alright, you're going 01:51 to go ahead and put in that ginger, also there. 01:53 Well, ginger going in there. 01:55 Fresh ginger, fresh ginger. 01:57 I need something small 02:00 How about a spatula. 02:02 There you go. Okay. 02:05 We're gonna stir that around a little bit there 02:07 and you see that smells moving around, 02:09 moving around, turn it down some honey, 02:11 you got it too high. I got a whiff of it. 02:14 We've got a whiff of it. There we go. 02:17 Alright. We're going to sauté that a little bit. 02:19 It actually turns translucent. 02:22 Translucent. The onion itself there, 02:23 you don't want to over burn. 02:25 Remember, you don't want to burn 02:26 that garlic too much, you want to make 02:27 sure that you keep the fire down. 02:29 You smell the ginger? Oh! Yes, I do. 02:30 Love it, love it, love it. 02:32 Now I am going to begin to add in the 02:33 other spices that's going to go with this, alright. 02:35 And that's going to be the chicken 02:37 style seasoning. The cumin. 02:40 That's going to be the cayenne. 02:42 All those are going in right now. 02:46 And keep you from getting yourself. Oh! 02:48 Worked up. Just so that you can't, you know, 02:49 yes stir it around a little bit there 02:51 and then guess what. We are going to end 02:52 all that by putting in one and, 02:55 look at that, look at that, look at that 02:56 Umh, Umh. Pan that out there 02:58 so the camera crew can smell that. 02:59 Smell the whole place. 03:01 They are having a rough time, baby. 03:02 Yes, indeed. Yes, indeed. Now I am going to slowly 03:04 slowly pour that one and a half cup of water. Okay. 03:10 That calmed it down. Didn't it? Yes, it did. 03:12 Alright. It calmed me down too. 03:16 I turn up the fire little bit. 03:17 Turn it up a little bit, turn it up a little bit. 03:19 Now, if you've noticed that I have water also, 03:25 but my water is a kind of orangish color, 03:27 and that's because well, we actually 03:30 steamed those carrots. 03:31 We actually have in there the liquid base 03:35 from the carrots itself. 03:36 So rather than throw it out. 03:37 We kept that water 'cause we're gonna 03:39 need another cup and half of that water also 03:40 as we finish making the soup up. 03:42 So what we're gonna do here is. 03:44 Curtis, that you're gonna let it sit for 03:46 a while honey, it's going to, 03:47 actually we have to let it come to a boil. 03:49 What we are going to do is I am going to 03:50 open up the food processor, 03:52 and we're gonna begin to add in those carrots. 03:55 We already got the carrots steamed 03:56 and ready to go. Streamed and ready to go. 03:58 Okay. Then move this a little bit closer. 04:00 It's going to go into the food processor. 04:02 This is the heavy duty kitchen aid. 04:04 Umh. Umh. And this is kind of food 04:07 processor that I like, okay. 04:09 Okay. Got the carrots going in. These were 04:10 about a pound you say. Yes, yes. Alright. 04:16 And we're going to save that pot, 04:17 'cause we're gonna to need to use it, okay. Okay. 04:19 Alright. We'll move that round little bit. 04:22 Under pretty other carrots, 04:23 I love carrots, they smell good also 04:25 now put that on top, 04:29 and we're gonna turn it on. 04:42 Wow! Look at that. 04:44 That was fast. Its not ready yet. 04:45 No. It's like a smooth. 04:46 I spoke too soon 04:50 Okay. Let's put it back on again. 05:04 Now we are going to go ahead on and 05:07 slowly pour in that mixture. 05:10 Pour this in there. Yes. Oh! 05:12 Just slowly, slowly. 05:13 Very slowly. Just a little bit, honey. 05:15 Just a little bit. Okay, yes. 05:16 Why are you backing up baby. 05:19 Oh! I know at the same time, 05:20 I don't know about you. 05:22 Why you don't know trust me. 05:23 Maybe not. Very slowly. Very slowly. 05:28 I'm watching out for your apron. 05:32 Okay. Here we go. Alright. Very good. 05:35 Wow! You smell that. You smell it, Curtis. 05:38 Yes, I do, baby. Okay. 05:40 I am gonna put it on pulse this time. 05:55 That. Indian carrot soup. 05:58 I wish you could smell this. 06:00 I wish you could smell this. I think the 06:01 garlic is oozing out. Garlic and that ginger 06:04 is doing this thing too. Yes. And the last 06:07 part is one more time we're going to spin 06:08 once more. You still got some seasonings, 06:10 you need to stir... That's going to go...ú 06:12 all that's a part of the next part of what we're 06:13 gonna do, okay. This is the last time. 06:18 The pot ready. 06:31 All right-y. 06:33 Now this is going go in here. Now the next side 06:34 we are going to take now the rest of water. 06:36 Oh! I need to turn that fire back on again. Now we're 06:38 get the on and put that in our pot. 06:39 This is the quart that the carrots came in already. 06:44 And we are going to 06:47 Want me to do that baby. Slowly pour that in, 06:50 slowly, baby. Very slowly Yes. 06:53 Remember now, you wanna be careful 06:54 it doesn't pop. 06:57 Okay. Very slowly. 07:01 I got a spatula here. Let me get the main. 07:04 You want get that out. Yeah. 07:07 Thank you, baby. 07:12 And how long we're gonna have this cook down. 07:14 Now that actually cooks for just about 07:15 ten minutes or so, 'cause actually 07:16 its already made into a soup now. 07:18 We're gonna go ahead and turn it left. 07:19 Put our last seasoning in, 07:21 go ahead and stir it round. 07:22 Here we go. 07:23 And turn that fire down its too high. 07:25 Okay. And now we are going to add in, 07:26 this is the fructose, and also the cayenne 07:29 and we're gonna put in the lime juice lastly. 07:32 This is what really makes it come to life. 07:35 Umh. Umh, umh, umh. 07:38 Oh! It's really smelling now. Yes. Yes. 07:41 And then lastly we're going to slowly 07:43 put in the lime juice. Okay. Okay. 07:52 Alright. Don't turn it, stir too hard. 07:53 Okay, baby. Okay. 07:55 Now that's actually going sit there for 07:56 another good, may be ten minutes 07:58 or so on low and then once we get down 08:01 with that you've take that pretty color 08:04 orange. Yes it is. 08:05 You put into a nice bowl and then you put 08:06 some soy sour cream on top of it and 08:09 a little bit of cilantro and then you just have at it. 08:11 But you know you we got to go to the 08:12 the next recipe, which is another one 08:14 of my favorites. Let's look at that particular recipe. 08:20 Cucumber Dressing. It calls for: 08:41 Now this is another simple recipe, 08:42 very, very easy to do. 08:44 Curtis is going to get that lemon ready 08:46 to go into this mixture and one of the things 08:49 I like about this one, Curtis, is that 08:51 you have the cucumber and as 08:52 I already said you can actually grate it. 08:54 I am just taking the seeds out of it, okay. 08:56 Okay. So I am going to take out the seeds. 08:59 Wow, yeah. 09:02 I like this contraption right here. 09:04 I know, that's why I gave it to you. 09:05 Yeah. I love it. Pour right into the blender. 09:09 Not yet, not yet. Oh! Not yet. Yeah. 09:11 Okay. Okay. And I got seeds everywhere 09:16 which is a good thing, 09:17 I think, well you're cooking? 09:19 I mean you know, got have that mess. 09:20 Okay. Now you know we got that Mori-Nu tofu. 09:22 We are putting in there. 09:24 I want to just chop that up a little bit. 09:26 Okay. Finished with my lemon. 09:27 Okay. I am going to put that in, 09:29 let's put go ahead and put the Mori-Nu in first. 09:30 Oh! Okay. I just hid that. 09:37 No, no. The camera would not have 09:39 picked that up honey. 09:41 They would not have know. 09:42 They would say what happened to other piece 09:43 because it's not quite what its supposed 09:45 to be, alright. Alright. 09:46 Okay. Not yet, not yet, Oh! Not, okay. 09:48 What we are going to do is we're gonna 09:49 actually go ahead and put in 09:50 the cucumber parts, cucumber. 09:52 You can actually grate it up 09:53 but you know it's a lot of work. 09:55 Let's just go ahead on and take it, 09:57 big pieces, lots of water in it. 10:00 Alright. So tofu is going to 10:02 form as the base. Yeah. And guess, 10:03 what in the normal, in the normal Italian, 10:06 I mean normal Indian cuisine, 10:09 they are using a cream sour cream 10:11 or, okay. Oh! Okay. 10:13 Or okay, Sour cream base 10:14 or some kind of yogurt base. 10:16 We got to simulate that with the tofu, 10:17 alright. Let's turn it on and see what happens. 10:21 Okay, we're gonna have to put that 10:22 lemon juice on it, now go ahead 10:24 and put the lemon juice in. 10:26 Okay. Go ahead and put the lemon juice in. 10:29 Right down here. 10:34 Is that the whole or what. Yes, it is. 10:37 Right. Okay, let's try this again. 11:02 All right-y. 11:04 Once again. 11:09 Super duper, super duper. 11:14 Okay. 11:22 Now, all right-y. Okay. Okay. 11:24 Alright. 11:25 Now we are going to take a break. 11:28 And you have got to see the 11:29 end of this program, stay by. |
Revised 2014-12-17