Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00200A
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00:01 Often times, when you see me in the kitchen
00:03 by myself that means it's gonna be an all 00:05 cooking show. Now people always say to me Paula, 00:09 when you're doing those cooking schools 00:11 and I've just changed over to a plant-based 00:13 diet I have no idea what I am gonna be fixing. 00:16 Well you wanna to make sure you get your paper 00:18 and your pencil and you wanna ring somebody 00:21 on the phone and tell them that 00:22 'The Abundant Living' show is on 00:23 and we are doing meals In minutes, stay by. 00:54 Welcome to Abundant Living. 00:56 We are glad to be here today with you 00:58 and I hope you got your paper and pencils 01:00 because it is an all cooking show, 01:02 all cooking. I am Paula Eakins 01:03 and this is my husband Curtis Eakins. 01:07 Good to be here. You know a lot, 01:12 meals in minutes. Yeah meals in minutes, 01:13 a lot of times people will say that they're making 01:15 that switch. I'm switching over to vegetarian diet, 01:18 and I just do not have enough recipes 01:20 or I don't know what to do and basically 01:22 I remember when I made the switch over, 01:25 I was also perplexed and trying to figure out 01:27 where I was going with this, 01:29 and then my daughter, our daughter came along 01:30 and said mother, that's right, 01:32 why you do the recipes you've always done 01:33 just change out the ingredients. 01:35 So, we began changing things out, 01:37 regular milk for soy milk or rice milk 01:39 or almond milk. We began changing out 01:41 of whole grains you know the brown rice 01:44 and the whole wheat bread. As we began 01:46 switching things out, whole flours, 01:48 all those kind of things you know, 01:50 we began to just assimilate, or move into 01:52 vegetarian diet, so much, so that. It was, 01:57 it was a gradual process, really. 01:58 It was a gradual process. You know bit by bit, 01:59 inch by inch, anything's a cinch. Oh we did it on 02:03 time that was really, really good, 02:05 okay. And so, with that in mind this show 02:07 is actually called meals in minutes because 02:10 it's basically recipes you've always used, 02:13 but in a healthier type of a format. 02:16 That's the one thing that I like the most, 02:18 okay. Good and it looks like something that most 02:20 people are used to eating too. 02:21 That's what we always say in our cooking schools, 02:23 if we prepare food that no one has ever seen 02:26 before and does look strange. We really are not 02:30 gonna probably get to many takers. 02:31 So our theme in our cooking schools are never 02:34 serve your family strange foods. 02:40 So you think about that, then it's better to get 02:43 things that people are used to seeing, 02:44 yeah, just like our very first recipe Curtis 02:46 that we're gonna be using on the show today 02:48 it's a Tamale Pie. Oh okay, 02:50 lets go to the ingredients, alright. 02:53 It calls for: 03:20 Now, this is a real good recipe, a familiar recipe, 03:23 tamale pie. Yes, okay, sure is. 03:24 And just different ingredients, 03:26 so what I want you to do start off with is, 03:27 I want you to go ahead and cut the onion 03:29 into chunks for me if you don't mind doing that, 03:32 and I'm gonna to go ahead and get my stove ready. 03:36 Using a couple of items that perhaps 03:38 they have not seen before and that is we got 03:41 the mock beef crumbles that we're using for 03:44 stimulation of ground beef but it's not ground 03:47 beef at all. And we also are using in this recipe 03:52 the soy Parmesan alternative, 03:54 which is also an imitation of cheese that we're 03:56 using in a recipe as well. I'm gonna go ahead 03:58 and get the fire going. There are different 04:04 mock burger crumbles on the market, absolutely. 04:07 You have frozen, and so I guess it depends 04:09 on what texture you're looking for. 04:11 Yeah depending on texture you're looking for. 04:15 This is a frozen and you can find it 04:16 in the breakfast section of the freezer, 04:19 the freezer section in your grocery store. 04:22 Okay, okay where you have the breakfast items. 04:25 I'm putting in the oil right now, 04:28 and I'm gonna to need spatula baby, 04:30 okay, okay and we're going to let that get hot 04:33 and then you're gonna put that in as well. 04:35 Let's get this, it gets hot little bit, 04:38 a little bit. And people are used to tamale pie, 04:39 tamale pie, okay. Now, this recipe is gonna be 04:43 calling for let's go ahead and put the, 04:44 let's put the onions on it, okay, okay onion chunks. 04:50 It's too big, no it's fine, and usually what 04:53 I like to do is let it just sauté it for a few 04:55 minutes because remember now tamale pie 04:58 is gonna to go into the oven and bake. 05:01 We've got a cornbread, dressing that's gonna 05:04 to go with this, we're doing a batter, 05:05 that's gonna go with this as well, 05:07 so you don't have to cook every thing 05:08 from the very beginning because it will bake. 05:12 It will cook as it bakes in the oven. 05:14 Also, the crumbles, I want you to know 05:16 that the burger crumbles are already done. 05:17 And so it's just a matter of just kind of sautéing 05:20 them in with the onions that actually make 05:24 it help to come back to life or give it the flavor 05:27 it needs to have as well, okay. 05:28 Now I'm gonna go ahead on and 05:30 put in the crumbles. Now can you use someone 05:35 use TVP textured vegetable protein, 05:39 Yes, yes? Now let me just say that, 05:41 the TVP is also in your better grocery stores now, 05:44 it's a dry mixture, you can get it 05:46 in a dark brown color to represent beef 05:48 or you can get it in a light color to represent 05:51 that of chicken, okay and with that is one cup 05:53 of the dry item to one cup of hot water, 05:57 okay. And this is making a sizzling sound, 05:59 so let's just go ahead and turn this down 06:00 a little bit, here we go, because all of the other 06:04 ingredients are gonna to go in here Curtis 06:06 believe it or not, okay, okay. Let's go ahead on 06:08 and put in, I want you to go ahead now, 06:11 let's go ahead and put the diced tomatoes in, 06:14 okay it's also very colorful item. 06:18 All the goodies, all the goodies, all the goodies, 06:20 okay. And then we're gonna go ahead 06:22 and put in the corn. Now, this is frozen corn 06:25 or frozen corn, canned corn, whatever's available 06:29 to you, I like to always do frozen first, 06:32 and then also fresh and then can, 06:35 in that order, in that order, okay, 06:37 in that order. The nutritional value also, 06:39 and we're gonna go ahead on and put 06:41 in the tomato sauce. It looks very good now 06:45 and colorful. Okay, very colorful 06:47 and get your spatula, baby get a spatula, 06:49 okay. and then we're gonna just scoop it 06:53 it all in there. Yes baby, okay and 06:56 then we're gonna to go ahead and put 06:57 in the black olives. This is my favorite. 07:02 And these are already sliced up, 07:03 and I've already counted all the olives 07:05 just in case. You have counted each one, yeah. 07:07 Are you sure about that. Just in case, 07:08 I think I did, I believe I did, that's all 07:11 I can say. And then we're gonna go ahead 07:14 and put in also, just go ahead and 07:17 put chili powder, it's what gives 07:19 that flavor to it as well. Alright, 07:21 sprinkle it on top. It gives a nice little 07:23 kick to it. Alright, chili powder, 07:29 okay. Now this is the soy, this is the alternative, 07:33 this is not cheese; it is an alternative 07:35 to cheese. It smells like Parmesan, 07:37 I'm gonna to put just a half of this into 07:40 the mix, cholesterol free, 07:42 it's cholesterol free. We're gonna to put 07:44 some more on top, okay, oh okay. 07:48 See how that smells, yeah very good, 07:50 very good, very good. Turn the fire up. 07:52 Now, I'm gonna put the lid on, oh okay, 07:54 because I'm gonna talk about the other part 07:56 that goes with this because this is just the 07:58 filling okay, oh okay. We put that top on, 08:03 and I would say it would go for about maybe, 08:05 about maybe 8 to 10 minutes on low, 08:08 just to kind of get that seasoning in 08:10 and you know what, because the batter 08:12 that we're gonna be doing in a 08:13 few minutes is very, very important here. 08:15 Normally what we do is we let this cool 08:17 completely down, so that when you put it 08:19 in the batter it's not so hot that it could cause 08:23 a problem when you're trying to bake up 08:24 the actual tamale pie, but because of 3ABN TV 08:26 we're going to just you know skip that part 08:29 of the cooling down, oh okay and we're gonna 08:30 move into the batter. So Curtis, let's go to 08:34 the ingredients, okay. Alright, the Crust: 08:58 Now, I really like this one because we're using 09:03 once again cornmeal that is not degermed alright, 09:08 okay. So it's good whole cornmeal, 09:09 we're also using pastry flour. 09:10 Now let's talk about the pastry flour, 09:12 because it looks white and so people may think its 09:15 white flour even though you say whole wheat 09:16 pastry flour. Whole wheat pastry flour is actually 09:19 called a summer wheat, you have the 100 percent 09:21 whole wheat and then you have your summer wheat's 09:23 and the pastry flour is a part of that group. 09:25 It's got a light texture almost like that 09:27 of white flour except the germ is still available 09:29 still there, so it's called a pastry flour 09:32 and it's more pliable when you're trying to make 09:35 Pie Crust or fillings much more than 100 percent 09:38 whole wheat. Okay, alright, so it still has the 09:40 germ in it, it still has the B vitamins in it; 09:42 yes, yes its called a summer wheat. 09:43 So we're gonna to go ahead and pour that in, 09:46 we got one cup of the cornmeal and we got one 09:48 cup of the pastry flour. You also going to put 09:50 in this Curtis, if you will, we've got the fructose, 09:54 okay. This is a raw cane sugar that we're using, 09:57 okay. And then we're also gonna to put in 09:59 the salt as well. Sea salt, okay. 10:01 And then we're gonna to add in the baking powder. 10:03 Alright this is aluminum free baking powder 10:06 that we're using and we're gonna stir this up, 10:10 alright. Okay, and then we're gonna turn around 10:14 and do this. I have 1 1/4 cup of almond milk that 10:17 we're gonna be using, okay. Okay now again 10:20 let's, because some people may use soy milk, 10:24 or they can soy, they can use soy, 10:26 they can use rice, they can use soy 10:28 and they can use almond and all of them 10:30 whether soy milk, you want to use the original 10:32 soy milk not with the vanilla in it. 10:33 If you're gonna to use the rice milk same regular 10:36 rice milk, okay and if you're gonna to use the 10:37 almond milk you're gonna also use the original 10:40 almond milk. Anyone one of these that's has got 10:41 vanilla added to it is gonna have more sugar, 10:43 its gonna change the texture. Doing a tamale pie, 10:45 I don't want it to be real real sweet, 10:47 okay, yeah, okay. Alright, so we're gonna 10:48 to go ahead and put in the almond milk 10:50 alright 11/4 cup. Just now using cow's milk 10:54 that's right, that's right, alright, 10:56 okay and you're gonna to go ahead on 10:58 and put in the actual oil as well. Okay, okay, 11:05 Okay, if you give me, let me take, 11:06 change my spoon over, and we're gonna to 11:10 just mix this up. Oh this is gonna to be more 11:12 of the corn bread. Yeah this is gonna be a, 11:15 well it's a corn bread, but it's gonna actually 11:18 be the base. You're gonna put this in our mixture 11:22 in that 8/8 dish, okay. I was just telling 11:24 someone what I've done this before in the past, 11:26 I have had 9/13 dish, okay and when I take 11:29 the 9/13 glass dish I lay all the filling, 11:33 which is the ground beef and then the diced 11:35 tomatoes and everything on the bottom of my 11:37 dish and then I pour on top of it, 11:39 the actual cornmeal batter, 11:42 but this time we're gonna to do it a little bit 11:44 different. What we're gonna to do this time 11:45 we actually gonna take the cornmeal batter 11:47 and we're gonna put it on the bottom first, 11:50 oh okay. Okay, on the bottom first, alright. 11:55 You want me to hold it or what? No I got it. 11:56 Okay. Okay, so just enough to cover 12:04 the bottle. We'd use about half, about half, 12:07 about half of it, okay. Okay, let me just get 12:10 a little bit more, okay. Okay let's do this, 12:14 give me your, give me your napkin over there, 12:16 I think I want the bowl, okay and we're gonna 12:21 sit over there and once again we're gonna 12:25 to go ahead and add in. Oh so you want to 12:28 add it in now, yeah without cooking in first. 12:30 That's right, this is already done, right. 12:32 So, if you can move these out of way baby, 12:34 just move those over, okay, okay. 12:36 And then I'm gonna to put this in the middle, 12:42 okay. Remember now you want it to be cool, 12:46 alright. We're gonna put it in the center 12:51 and what's gonna happen is it's gonna come up 12:53 on the sides up at the top at around the edges, 12:57 okay to completely cover. I think I like about 13:00 this is that, unless you tell them its a 13:02 tamale pie they're gonna slice it up and go 13:05 into it inside the middle, it's gonna to be 13:07 all filling, just filling right here, yes, yes, 13:10 I see. Now all this is gonna go in because remember 13:13 that corn bread batter is gonna actually 13:16 come all up, so you want to get everything inside. 13:18 How did you come up with this dish? 13:20 I've always had a tamale pie dish 13:22 and I was just thinking you know in one of our 13:25 shows at Indian cooking I believe it was, we did 13:28 a kind of a doughy bread and then inside 13:32 of it I actually put fillings. 13:33 Yes, I remember that okay. And then 13:35 I covered it, and we got so many people 13:37 called in asking me about that and I will say 13:40 you know what wait a minute if we can do that 13:41 with regular like a biscuit type of dough, 13:45 what if we were to do it with a cornmeal batter, 13:47 oh okay. And so the cornmeal batter came 13:49 in handy because we've done it several times 13:51 and it's really wonderful. You want to turn 13:53 this skillet on the side. I can do that, 13:54 okay, thank you. Okay we're gonna to get, 13:57 I know you said, we're putting all of it, 13:59 all oh all of it, all of it remember now, 14:02 because that cornmeal is gonna to come all way up. 14:06 Alright, and we don't want it to be corny, 14:08 we want it to be a tamale pie. 14:11 You don't want to be corny. We don't want 14:13 it to be corny, okay. We don't want to be corny, 14:15 okay. Now, Curtis on this part here all 14:17 we're gonna to do is we're gonna 14:19 take very lightly, very lightly. Very lightly, 14:22 we're gonna to take and we're gonna to put 14:26 this over top, alright, so, okay, okay. 14:33 Now once you finished doing this, 14:34 this will bake at 350 degrees for about 14:38 25 minutes, okay, okay. So this can be a 14:43 one dish meal, I mean well, it can be maybe 14:46 some green vegetables or something because 14:48 you have a lot, you got the corn bread 14:50 or the bread, you have the, your breads 14:52 already here. You have your vegetables 14:54 in there as well, right. And I like to kind of like 14:57 on the edges leave a little bit red, 14:59 okay a little bit of red on the, on the side 15:02 because when it bakes up you will see a stream 15:04 of that red there. I am gonna to take a little bit 15:06 of this Parmesan. Oh that's where it 15:08 comes in. Okay, and we're gonna to sprinkle 15:09 the Parmesan on top and it's gonna then go 15:13 into the oven, and it's gonna bake and at the 15:15 end of the, has cheesy appearance, 15:17 at the end of the program, they'll get a 15:18 chance to see this tamale pie. 15:20 So, you know, this is, this is absolutely 15:23 delicious you know I really like this, 15:24 okay, okay, its presentation. 15:25 And so we're gonna to move to our very 15:27 next recipe. We're probably going to take 15:28 a break. Well let's do that, let's take a 15:30 break first, in that way I can go put this 15:31 in the oven. Okay, do that. And then we will 15:33 come back and talk about the very next one, 15:35 so we want you then to just stay by. |
Revised 2014-12-17