Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00197B
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00:01 Well, welcome back. Welcome to our kitchen.
00:05 Yes, yes, yes, yes. We are gonna look the 00:06 recipe which is a Thai Chicken Stir-Fry. 00:09 That sounds good. It calls for: 00:45 Alright, Curtis, alright, alright. Thai chicken 00:49 We got our wok up here, we get started here. 00:52 I am going to turn it up. We're going to 00:53 put that peanut oil in there, in the wok, 00:57 I need all those goodies that you talked about 00:58 on the show. That's right, that's right, our broccoli, 01:02 carrots, you have the broccoli, all the goodies. 01:04 Yes. all the goodies. I'm going to get that 01:06 going. I like wok cooking because you don't 01:09 have to worry about, you know, it doesn't get 01:11 so hot and on top of that. It doesn't 01:14 burn your veggies, I am going to go ahead and put in 01:16 the onions first, okay, keep that going 01:20 and I am going to go ahead and put in now. 01:23 I actually say slanty carrots 01:25 so we actually, slanty carrots. 01:27 Cut on the slant. Cut on the slant 01:28 Cut on the slant I gonna put those in as well. 01:31 Okay. Yeah, I enjoy wok cooking. 01:35 We do that every now and then right baby. 01:37 Yes, I like to do wok cooking. 01:38 Let's go ahead and put that broccoli in too. 01:40 Okay. Broccoli, alright, alright, 01:46 and if you will, I got two things going on. 01:50 Okay. I am going to take the water. I said, 01:53 one and a half cup of water, I have water. 01:55 I also have the chicken-style seasoning 01:58 and I am going to put in, not real chicken at all. 02:01 Explain that because lot of people may be watching 02:04 for the first time. You explain that, Curtis. 02:05 Well, chicken-style seasoning has no 02:07 chicken at all and of course, we have 02:09 beef-style seasoning, that has no beef. 02:11 But this much the flavor's there, well, without 02:14 the cholesterol the part of the, you have 02:16 some flesh foods so and you can get this 02:19 at any of your major grocery stores now. 02:21 Yes, yes, yes, now you can. Both those are 02:24 in your regular grocery stores. We usually go 02:26 first the onions, the carrots and also the broccoli 02:30 because it takes a little bit longer for it to cook, 02:32 okay. And Curtis, a couple of thing that I 02:36 want you to do because I put this lid on. 02:37 I know you have a skit you want to show us. 02:39 And that is I am going to be also using mock chicken. 02:41 Oh! Let's talk about that yeah. We talked about 02:43 chicken need to chicken strips. You can 02:45 get them frozen. You can buy TVP which 02:48 is textured vegetable protein. It comes in a 02:50 blonde color like a beige. It comes in a dark 02:53 brown color. It represents once beef brown, 02:55 dark brown for beef and of course a lighter colored 02:58 beige for chicken. Oh! Okay, and you can get 03:00 it frozen like I said. You can also get it in a tube. 03:03 Whatever your preferences, whatever 03:04 your stores have. You can use that as 03:06 your mock chicken because not using any 03:09 chicken in it as well. And there are many different 03:11 brands. Yes, different brand. That's right, 03:14 that's right. Now everything just might be different. 03:16 I made a comment about cabbage, not just 03:19 any cabbage. I am actually using a 03:21 Chinese cabbage, alright, or we called it Napa. 03:24 Well, it has also, you see all the ridges in 03:26 this like a regular cabbage. Okay. Does it have 03:28 that in fact the ridges all inside of it curly, 03:31 kind of curly texture, big huge stem in it right. 03:35 I see that, okay. Okay, I got it shredded up, because 03:37 it goes fantastic when we talk about Thai cooking. 03:40 Fantastic. And what I am going to do is I am going 03:42 stir this up a little bit. You see it's getting really 03:45 well. I am going to go ahead on and put in 03:47 the, this is the chicken-style seasoning. 03:52 Now that's the chicken-style seasoning. 03:53 As well as, you see the, slush it, slush it around. 03:56 Okay, that's the new kitchen term. That's right, 04:00 it's my term. You only learn that 04:01 from Abundant living. That's right, 04:03 slush it around. I want to go ahead let that 04:05 get in there and get itself together. 04:08 I want ask you to go ahead and put the 04:09 chicken in as well. Okay. Put the cabbage 04:12 in last. Okay, we got the chicken going in. 04:14 And you know it's called Thai, so at the end 04:18 we're gonna put in the cabbage and we also 04:20 put in the Thai seasoning. Now Curtis 04:22 you have a skit, which you are going to be doing 04:26 and I am going to put the lid on here. 04:28 Yes I do, Let's do that. Okay. Is there anything. 04:43 Okay. And now we have here, Honey, let's talk about 04:46 this now, of course, now we talked about 04:48 the importance of whole grain products. 04:51 Right, because we want the chromium. 04:53 Okay. Chromium that really enhance the insulin 04:56 production also with that in mind we have a 04:58 broccoli. You also have the whole wheat bread 05:01 100 percent. Yes, so with that in mind 05:04 what you have there is one slice of 100 percent 05:07 whole wheat bread right there. Okay. Alright, 05:11 now I have here, honey white bread. 05:16 Now basically I have 24 slices. Okay. 05:21 My loaf is less than yours because, you have 05:24 only 19 slices in your whole wheat bread. 05:26 Oh! What's a good thing, I have only actually 05:28 19 slices. I have more slices. Okay. It costs less money. 05:31 So I think I got a better deal. What do you think? 05:33 I don't think so. You don't think so. I happen 05:35 to have the nutritional values of what's in 05:37 whole wheat bread. I can see that you got that 05:39 going on. Versus that white bread. First of all. Okay. 05:42 Phytanic acid. Okay. Two slices. I need two 05:46 slices of that white bread please. Two slices 05:49 in order to be equal for what I need for this 05:51 Phytanic acid. Okay, two slices of white bread 05:54 to equal the amount of Phytanic acid, that's right, 05:57 in your once slice of whole wheat bread. That's right. 05:59 Okay, well, you know, I got 24 slices. 06:02 It actually 26. They didn't count with two ends. 06:05 So I will start with 26. Okay. Folic acid, 06:07 give me three slices please. Okay. Three, 06:10 here's your three. Three, no, no three, 1, 2, 3. 06:13 Oh! Like three more. Yes. Oh! Okay, 06:15 'cause wait a minute, okay. I said order to 06:17 equal what I have in one slice of whole wheat bread. 06:19 Okay, you still got the one slice. And then why 06:22 your at it how about for calcium, give me four 06:24 slices of that white bread please. 06:26 Four more slices. Yes, four more slices. 06:29 That equal amount of calcium in the one slice 06:31 of whole wheat bread. Okay, it is, okay. 06:34 Maybe I need two loafs and okay, 06:36 wait a minute. I wasn't excepting all of this 06:38 now, it is now. Okay. Okay, that should do it. 06:40 Now that should do it. Okay, now. Phosphorous. 06:43 Phosphorous, okay. Five slices to equal one 06:47 whole wheat, please five. Five more slices. 06:51 Five. The equal amount of phosphorous in a one. 06:54 That's right. Piece of whole wheat five. 06:57 1, 2, 3, 4, say 5. Now I can count there, okay, 07:02 okay.1, 2, 3, 4, 5. Okay, so amount of phosphorous 07:05 in that one piece of whole wheat bread 07:07 and I need this amount and what I have here, 07:10 okay. Now the one thing I know for sure 07:13 is you don't have the last item, I'm just 07:15 getting started on the nutritional value. 07:17 But lets go with the fiber, we're talking about 07:19 fiber on this program. And I sure have no fiber, 07:21 'cause I got, how important fiber is. 07:23 And I have 2, 4, 6, 8, 10, 12, I have 14 slices so, 07:27 so this should equal the amount of fiber. 07:30 It should. In that one piece of whole wheat bread. 07:33 It should. Pardon me, I got 14 in 1. 07:36 I need 40 slices 40, 40. 07:39 Wait a minute you think is right. No, no, no, 07:42 40, 40, 40, 40 please, 40. 40 total slices. 07:46 A fiber that equal to one slice of whole wheat bread. 07:49 There is no fiber in that, there's no fiber. 07:52 Okay, wait a minute. And while you're getting those 07:54 40, 40 slices out. 07:57 I'm going to check on my broccoli. 07:58 Oh! My goodness. 08:01 Let me see, 40 slices. I think I am running short 08:05 honey. Are you? I got, let's see 2, 08:08 4, 6, 8, 10, 12. That's all. Well, I should 08:14 have realized I only had 26 slices to the begin with. 08:17 Even if you have 26 you will still trying 08:19 to get 40. You don't have another. I will 08:21 still be short. Even you eat this whole 08:22 thing and try to get 40, you don't still have enough. 08:25 Okay, now maybe if this equaled the amount 08:28 of one slice of whole wheat bread, 08:30 maybe I can mash this down and equal 08:33 the size. You know, it's so fluffy, the germ 08:39 and the bran is gone so maybe I can do this, 08:43 there you go. See this comes from body building, 08:49 and. That is wow. Okay, that's what's going 08:55 into your system, that white bread 08:57 is nothing but junk. Okay, and it still 09:01 doesn't equal amount of fiber in a one piece of 09:04 whole wheat bread. No, no. Now you keep on 09:07 playing around with that, 'cause I'm getting to take 09:08 my corn starch. And I can make this 09:12 into football, okay, yeah, okay, number one 09:17 oh! let's go for pass, okay, you know, 09:19 you look at lot of people in the grocery stores, 09:22 they look at most grocery carts, a lot of people 09:26 have white bread, white buns in a grocery cart. 09:32 A lot of people have. But you know, 09:34 also, also, also, also, also I remember 09:35 one company they actually just put a 09:37 little caramel color in your bread and try to 09:40 say it was a whole wheat bread but actually was 09:43 a brown bread. Wait, actually it was a white, 09:44 it's wheat bread. They called it wheat bread. 09:47 It also has 51 percent wheat, whole wheat 09:52 they called it wheat bread, although, 09:53 49 percent is white flour, so. 09:57 Even, look at that. Yeah, I mean. Okay. 09:59 I guess, you know, I don't know. Now 10:01 I am going to make it. What you think, honey? 10:03 It's going to make it. I think I am going to chose 10:05 this right here. What I want you to do 10:06 is my buy that choosing. Let's go ahead 10:08 and buy that choosing, that's it. And start 10:10 pouring in the, this is the corn starch 10:13 and water, this is going to give a thickening 10:15 base though it, pour it in slowly please. 10:18 Okay, slowly please. Yes, we're going to make a 10:20 little thickening gravy here for this Thai 10:23 Chicken, alright. Well, no more white bread for us. 10:31 Not that we would buy it anyway. No, no, 10:33 absolutely not. Yes, oh! Well you know there's something 10:37 for you to even try, I remember when were in 10:38 the store trying to buy that white bread 10:40 people oh! know, that's not the Eakins with the white bread. 10:41 I said Curtis, doing a demo Curtis is doing a demo, 10:43 it's just for a demo, don't get worked up. 10:45 Okay, Curtis come on let's go ahead and put 10:48 back that cabbage in. Now we got the cabbage 10:51 and this is the, what's it Napa. Chinese cabbage? 10:56 Alright, we put that in as well. 10:59 This is a looking good really, really good dish. 11:01 You see it's thicken now. And then we going go 11:04 ahead and add in. This is a Thai seasoning 11:07 we're gonna be using, okay, okay, 11:09 just regular Thai seasoning. Thai seasoning. 11:11 You didn't do anything with this at all. 11:13 Yes. Go ahead and start sprinkling on 11:14 top below, on slog, okay, okay, sometime I 11:19 like also with this recipe when I'm doing it. 11:21 Is to actually put in. You smell that ginger in 11:23 everything in there, there's a part of that, that 11:25 family. I like to also put in this also peanuts 11:28 at the end. Oh! Have a nice peanut flavor. 11:32 What about peanut oil? Peanut oil is what we used, 11:35 okay we used the peanut oil. Now you were not, 11:37 you was excited with that bread. 11:39 So, you can see it's got a nice thickening 11:41 up now, what we're going to do 11:43 is we're gonna actually put that cover on 11:45 top it and we're gonna to go away and 11:48 we will be come back. You will see the finished 11:50 product, so stay by. |
Revised 2014-12-17