Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00200B
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00:02 Well, we welcome you back, welcome back.
00:04 We're gong to go to our very next recipe 00:07 which is a Skillet Shepherds Pie, okay. 00:10 Let's look at the ingredients, it calls for: 00:39 Okay Curtis, this is another real good one. 00:40 I'm gonna to go ahead and get the, 00:42 get our fire started up, and notice in this one, 00:46 shepherds pie. Shepherds pie is another real 00:48 good one, one that people are used to as well. 00:50 And I'm gonna to put in first of all lets 00:55 start up by putting in, this is the crumbles 01:00 we're gonna go ahead and put in the burger 01:01 crumbles, no oil, no, okay. And we're gonna put 01:04 in the beans, the red kidney beans, kidney beans, 01:08 okay, because the thing that's going to 01:10 give us the liquid we need to have is going 01:11 to be that chunky salsa. So let's go ahead 01:14 and start pouring that salsa in, okay, 01:17 alright why is it called a shepherd's pie? 01:20 Okay you know the shepherds pie that name 01:21 originally started when individuals used to have 01:24 let says meat, okay, and they would do like 01:27 a pot roast on a Sunday and there will be some 01:30 pot roast left over, okay, and so what 01:32 would happen well they will take the actual 01:34 little pieces of the pot roast, add to it the 01:37 kidney beans and the carrots and other corn 01:40 and all that and then they would actually make up 01:42 this shepherds pie and the main thing is the mash 01:45 potatoes that goes on top of it, oh okay. 01:47 This is called a skillet shepherds pie it's a 01:49 little bit different. So your not turning 01:50 on the oven. No turning the oven on this one, 01:52 okay, alright. Go ahead and lets put the corn in, 01:54 okay. All the goodies and then let's get 02:00 the carrots, shredded carrots, you're gonna 02:02 see this is a lot of like we, you know, 02:06 you say left over's however you can see 02:08 I am using all fresh ingredients okay. 02:11 We're gonna stir that around. These are fresh 02:13 leftovers. I am going to go stir it around 02:16 and as you already said Curtis basically 02:18 when you're talking about doing this particular 02:21 shepherds pie you always like put into a 02:24 casserole dish and then you take your mashed 02:25 potatoes and put it on top, put a little bit cheese 02:28 on it. We're gonna be using a soy Parmesan 02:30 cheese and then you actually just put it in 02:31 the oven for about 25 minutes at 325 degrees, 02:34 but this is called a skillet shepherds pie 02:36 which mean we're gonna make it on top of 02:38 the stove, okay, oh okay, on the top 02:40 of the stove, okay on top. Okay, 02:41 now we've already done the mash potatoes 02:43 because of expediency sake, the mash potatoes 02:46 are ready to go and what happens is once 02:48 this cooks up, and once again it doesn't take 02:51 a long time because remember now the meat 02:52 is already done, and I'm just gonna turn 02:54 this down a little bit more, a little bit more. 02:58 You got the nice clean scoop, I got my scoop 03:01 ready to go, and this one here I like because 03:04 you actually make it on top of the stove, 03:08 look at the color. So it just stays in the skillet. 03:10 It stays in the skillet, skillet shepherds pie, 03:13 skillet shepherds pie what we do is as 03:15 it comes to it like a boil you can see 03:17 it's starting already to get your bubbles 03:18 going on then you would actually just take 03:20 your scoop, and you would just put in, 03:26 I want to do one of those. Okay, 03:28 I'll give you the things you can do one, 03:30 okay. Okay, alright, turn it down even more. 03:42 Alright, and one more? Yup. 03:46 How am I doing honey. You're doing fine, 03:48 you scooping it down and what's happening 03:50 is your messing with the aesthetics of. 03:53 Oh so I am missing things up a little bit. 03:55 Well you know you want the potato to be, 03:57 oh, where the potato is, oh okay. 04:00 Maybe I am at a bad angle maybe that's 04:02 the reason why. That could be, it could be, 04:03 it could be, you know what I am saying 04:05 it could be, I think it's the angle. 04:06 Yeah it's the angle, yeah it's the angle baby. 04:09 Put one there yeah, and then we're gonna 04:11 put one in the middle, so that when a person 04:17 scoops up their shepherds pie they get most of the, 04:20 they get some, mash potatoes as well, 04:22 mash potatoes, and you can see 04:24 this is quick and easy, has a wonderful, 04:26 wonderful flavor, yeah, okay now I want to 04:29 sprinkle on top of it, yes, a little bit of 04:31 the Parmesan, soy Parmesan alternative, 04:35 there you go. You're working it now baby, 04:37 you're working it, okay. And you know what 04:41 we've done these two recipes. 04:44 Now someone asked a question is there going 04:46 to be a desert? And the answer is yes. 04:49 We're gonna to be doing some chewy 04:50 bran bars and let's go to the ingredients. 04:53 It calls for: 05:16 Now, this is a real good flavor and it's one 05:18 of desserts you can actually cook on top 05:20 of the stove. We don't have to turn it over 05:21 on once again, talk about meals in minutes, 05:23 oh yeah, fixing things up real quick. 05:24 Now this one here Curtis believe 05:26 it or not shredded wheat, yes, 05:28 wheat bran cereal. You can use it on carob 05:30 for shredded wheat, you know it says 05:32 nothing to it, no taste, no sugar, yeah. 05:34 Some people say it's like hay, but there's a 05:36 new one shredded we got in market this is just 05:38 a itty bitty whole bran, whole bran cereal, 05:43 bran cereal and shredded wheat family, 05:44 so you just crunch them up. 05:45 Yeah, as a matter of fact I got a couple for you, 05:48 here you go. Okay what I am supposed to. 05:51 You're actually going to just crumble it up, 05:53 Oh, okay. watch your hand. 05:58 Okay, I'm gonna to give you these to do as well, 06:01 because I am going to go ahead and turn 06:02 the stove on how about that. 06:04 Okay, so regular bran cereal, 06:07 regular bran cereal, it's a good thing 06:11 it doesn't have taste to it or just kind of bland, 06:13 so you can just bland, so you can just 06:15 whatever add to that, yeah, yeah, yeah, 06:17 there's another one okay, okay, 06:19 and if you will give me a spoon here, 06:21 alright we will take the spoon. 06:23 I going to go ahead and put in the margarine, 06:25 we've got to melt that margarine, 06:27 soy margarine, non hydrogenated, at first. 06:28 And then as that's melting we're gonna go 06:30 ahead and add in give me a spatula baby. 06:32 We're gonna add in the peanut butter. 06:35 Can you use this, you're gonna, 06:36 this is all natural peanut butter that we're using 06:38 as well. And ingredients you just add peanuts 06:41 and little salt that's about it. 06:42 That's all, that's all, natural peanut butter, 06:44 natural peanut butter, yes. Okay. 06:46 And we're gonna to go ahead 06:48 and add in the honey, alright. 06:52 And this is actually gonna come to a boil 06:54 believe it or not, it's all gonna melt 06:57 and it's gonna form, it's gonna bubble up 06:59 on us, chewy bran bars, chewy bran bars, 07:03 from the bran cereal, as your base. 07:06 Good way to get that in, good way to get 07:08 that combination in. Let me, hold that for me 07:10 and we're gonna go ahead and stir 07:12 this around a little bit. Now, believe it or not, 07:15 if you can't find a bran cereal that's out 07:19 you can do regular shredded wheat, 07:21 you do a shredded wheat and then you're gonna 07:23 crumble it up as well, and then you can use a 07:24 little bit of bran flakes. And if you do bran, 07:28 I had the same problem before with this 07:31 bran flakes, I got you baby. You do that 07:34 also as well, but you would use 1 tbsp of 07:37 the bran flakes in there okay, okay. 07:39 I am just actually mixing this around here, 07:41 and it's gonna start bubbling into a 07:43 few minutes. So this would make the bran 07:46 kind of stick together. It help to make the bran stick 07:48 together, help to make it stick together. 07:49 Okay and notice now I am using coriander 07:51 in place of cinnamon, cinnamon can become 07:54 irritant so. For the delicate linings 07:56 of the stomach. And it also goes very well 07:58 with this particular dessert, okay. Curtis, 08:02 go ahead on okay, it's about to come 08:04 to a boil and I want you to go ahead 08:05 and add in now the vanilla, this is vanilla 08:07 that has no alcohol, alcohol free, 08:11 alcohol free, alright. And then, and you know, 08:15 give me that spatula 'cause some of the 08:17 peanut butter on the edge of mine, 08:19 just put it in there, okay. We don't want 08:21 to stick that in, because I don't want it to melt, 08:22 oh okay. Lets just take and do this, 08:24 yeah good move baby, okay, alright. 08:27 And then we're gonna add in the coriander 08:32 and the last that 1/8th salt, salt, okay. 08:36 Oh that smells good, doesn't that smell good, 08:38 okay, now, I usually put all this in the pot 08:42 at one time but so you can see what's going on, 08:44 what I'm gonna to do is I'm gonna to turn 08:46 this stove off 'cause once it comes to a boil 08:47 you're gonna turn it off, okay, we don't want 08:49 that peanut butter stuff to burn. 08:50 Now, we're gonna go ahead on and add to that, 08:53 lets put the raisins in, in there, 08:56 okay. 1½ c. of raisins going in, alright, 09:02 and we're gonna go ahead on and put 09:04 in the walnuts okay. Now this smells good, 09:08 oh yes it does. Alright, okay, it is kicking, 09:13 and I usually just take and stir it around 09:14 a little bit and get that mixed in because 09:15 we're getting ready to take all of this, 09:17 and put it in no, no. In there, put it in 09:21 with the cereal, oh I see. Get that, 09:24 mix it all, give me that spatula so we get all 09:26 the goodies, all the goodies, okay. And, 09:31 I'm gonna let you start stirring that up too, 09:33 make sure we get it all. It's gonna be a good 09:39 dessert here. Let me get a harder spoon, 09:42 you want a, this one, do this one, 09:45 no I want you at the end, okay, okay. 09:47 Now you're gonna take in all the goodies out, 09:50 you got anything else in there we got it all. 09:52 Well we got just a little bit but okay it's not 09:55 going to make that much of a difference, 09:56 I don't think baby. Maybe I'll just keep this 09:59 here so I can lift the pie. Okay, 10:01 what I am gonna to do is just mix this together, 10:05 and believe it or not you'll mix it and then 10:08 we're gonna transfer it into that 8/8 dish, 10:11 alright. We're gonna mix this altogether 10:14 and you know what we're gonna to go away. 10:16 When we come back you will see everything 10:19 we prepared to, we have prepared today, 10:21 so stay by. |
Revised 2014-12-17