Participants:
Series Code: AL
Program Code: AL180224B
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00:01 Now, you know, we talk about all those drugs.
00:04 Yes, we do. It's like a whole lot. 00:06 So now, so now, I know you're saying... 00:07 I wonder if they're gonna cook anything? 00:09 Well, yeah, 00:10 we are definitely going to cook something. 00:11 But no drugs in these recipes. 00:13 No. All good food. All good food. 00:14 Yeah, but the main thing is that 00:16 whenever we're doing our foods here at 3ABN 00:18 is that we are looking at the foods 00:19 that people are used to eating but in a healthier format. 00:22 So we're not taking away some of the foods they like. 00:25 We give them something better. 00:26 That's right. Something better. 00:27 Okay. All right. 00:29 So this one is a fantastic recipe. 00:30 Okay. Let's go to the ingredients. 00:32 All right, honey. 00:34 Parmesan green onion skillet. 00:37 It calls for... 01:09 And we always cook, 01:11 use that vegetable cooking spray 01:12 to spray our pan. 01:13 Okay. What I'm saying... 01:15 Now you have a few other ingredients. 01:17 I'd like to just kind of highlight them right now 01:19 because there may be some ingredients 01:20 people are not familiar with. 01:22 Okay. 01:23 And so one is the vegan parmesan alternative. 01:26 Now there's different... 01:29 Lots of new ones in the market. Vegans out there, okay? 01:30 Lots of new cheeses are in the market. 01:32 Do you know what this... This one... 01:33 That one is called Follow Your Heart. 01:35 That's the title of it. Follow Your Heart. 01:36 "Follow Your Heart" is title of the vegan parmesan. 01:38 And that's what we have right here. 01:40 And that's going... It's already in strands, okay. 01:42 Already shredded. Does it have other... 01:43 They have blocks too, 01:44 but you want shredded for this particular one. 01:46 Shredded, okay. 01:47 But other flavors other than the parmesan. 01:49 Yes. Okay, good. All right. 01:50 And then also we're using the Florida crystals. 01:52 Okay, now we... 01:54 Make a list for the grocery store now. 01:55 With less processed. 01:57 Absolutely less processed, 01:58 and we're using aluminum-free baking powder 02:00 Now let's explain, why aluminum free? 02:02 Well, we've talked before about 02:04 that fact on the show, you know, 02:05 those of you who have been watching 02:06 Abundant Living know, that we talked about the fact 02:08 that we're gonna use the baking powder, 02:09 we're gonna use aluminum free 02:10 because the aluminum free causes some issues. 02:12 Okay. 02:13 So that's out there on the market too 02:14 in your regular grocery stores. Regular, okay. 02:16 And... Go to health food stores. 02:17 We're also using a whole wheat pastry flour. 02:19 And once again, we told you before 02:20 about the fact that a whole wheat pastry flour 02:21 is similar to a regular flour, but it's wheat, 02:26 it's called a summer wheat, all right? 02:28 And so it has the same kind of texture 02:30 as a regular white flour. 02:31 Okay. 02:32 I don't want to use whole wheat flour 02:34 because it's too strong and it's too thick 02:36 for this particular recipe. 02:37 Now that also at the regular food store chain. 02:40 Not necessarily in the health food store. 02:42 And then lastly, I'm using almond milk. 02:44 And I know there are some of you out there that say, 02:45 "Well, you know, Paul, I can't do the almond milk." 02:47 Okay, well, then you can use soy milk. 02:49 And if you don't use soy milk, 02:50 you can use rice milk, all right? 02:52 So the bottom line is that 02:53 you do have to have one of those, 02:55 either soy, almond, or rice, okay? 02:57 Now if they don't have either one of those, 02:59 then you won't be doing this recipe. 03:01 Well, I don't... 03:02 It might be part of this recipe. 03:03 Well, because of the fact 03:05 that we're not doing whole milk. 03:06 We're not doing any milks at all because... 03:08 And we'll talk about that later once we do our programming, 03:11 and that is that we don't do the whole milk. 03:12 So we're doing either soy, almond, or rice milk 03:15 as our alternatives, okay? 03:17 Cut back this cholesterol, 03:18 the fat and all that, which is totally... 03:19 And the sodium as well. Okay. 03:21 So what we're gonna be doing, so quick and easy. 03:23 I love this recipe. 03:25 You can make it into muffins and/or regular cornbread. 03:28 Like we're gonna do it... 03:29 but we're gonna make it in a skillet, okay? 03:30 So what you're gonna do is 03:32 you're gonna chop those up for me, 03:33 the green onions. 03:34 I'm gonna just start putting in the ingredients. 03:36 I'm going to put in first my cornmeal. 03:37 All right. 03:39 And then I'm gonna put in my pastry flour. 03:44 And then I'm gonna put in my Florida crystals. 03:50 I don't remember you preparing this meal for me, have you? 03:53 This is a brand new recipe. Brand new. 03:55 Okay. Yes, it is. 03:56 So went to Target, the three brand, 03:58 tried to use... 03:59 That is a true statement. 04:00 That is a true statement. Uh-huh. 04:02 And we put it in the aluminum free. 04:03 Now you've actually had... 04:05 you've had these cornbreads before. 04:07 But this is the first time... But not this one. 04:09 You've actually had the parmesan and green onions. 04:11 I think the last time I did it, I did it with tarragon. 04:13 You can do so many things 04:15 when you're actually using cornbread 04:17 or making your cornbread recipes up. 04:19 You could put so much inside of that, okay? 04:21 We're gonna be adding in now the salt. 04:25 I'm gonna then add in... 04:27 Oh, yeah, some red pepper flakes. 04:29 Gives a little kick to it. Yeah. 04:31 Just a little kick. 04:33 I'm going to tuck the green onions in. 04:35 You want to put these in? No, no, no. 04:36 Those are garnishing. 04:38 Oh, just for garnish, okay. All right. 04:39 And then we're gonna put in the parmesan. 04:41 Vegan parmesan. Vegan parmesan. 04:43 Alternative. 04:45 Now if you notice... 04:47 Get that last... 04:48 everybody in the bowl. Okay. 04:50 You notice that I have my oil and also my milk. 04:54 So I've got three tablespoons of olive oil. 04:57 I'm gonna put it into the milk. 04:59 Oh, okay. Okay, put it in the milk. 05:02 And then I'm just gonna stir it up a little bit. 05:04 Okay, now with most cornbread recipes 05:07 almost like biscuit recipes, 05:08 you're not gonna go crazy stirring it a whole lot, 05:10 you're just gonna stir it up and down. 05:11 Let's not go crazy. You're not gonna lead on one. 05:13 You know, it's okay because you know... 05:15 It's got that flour in it, so you want to be careful. 05:18 So you just slowly pour it in as you stir. 05:19 You slowly pour it in. 05:21 Okay. All right. 05:23 Oh, you can hold it? You want to hold it? 05:25 And you can just pour as I go around the bowl. 05:28 Just a little bit, not a lot. 05:29 Okay. Okay. 05:31 All right. Yeah. That's what I'm talking about. 05:33 Look at that. 05:34 This is gonna work here. 05:37 And you want to make sure you get all the wet stuff... 05:40 I mean the dry stuff completely, 05:41 completely immersed in that milk itself. 05:45 There you go. 05:48 Now you see that texture, you see that looking... 05:49 You can see that the... 05:53 You're gonna make this in... 05:55 You're gonna make this in that pan there. 05:57 I'm gonna make it in this pan, but at the end of the program, 06:00 because it's done a skillet cornbread... 06:01 That's right. It did say skillet. 06:03 We're gonna bring it in. Oh, yeah. 06:05 So you're gonna make it in a pan, 06:06 but you can make it in a skillet. 06:07 You can make it... Absolutely. Once you... 06:09 I know you got a black skillet at home. 06:11 If you got a black skillet at home, 06:12 this is the opportune time to use it 06:15 for this cornbread, okay? 06:16 So you already made one in a skillet, 06:19 but make this here in this pan 06:21 and then we have one already prepared. 06:25 Already ready to go. 06:26 That would be the one in a skillet. 06:28 The temperature of the oven is 400 degrees. 06:30 And it cooks for about 25 minutes. 06:33 Yeah. 06:35 Look at that. Okay, excellent. 06:37 It's gonna have a good flavor to it. 06:39 Now when would you put in the garnish of the other... 06:42 I'm going to... 06:44 Believe it or not, 06:45 what you have right there in front of you 06:46 is actually going on right now. 06:48 Oh, right now? Okay. 06:49 So put that under the shelf for me. 06:51 No, we're not gonna sprinkle it, 06:52 we have to sprinkle it on. 06:54 Oh, okay. Sprinkle a little bit for me. 06:55 We want to just put it on the top. 06:58 Okay, just sprinkle it around a top 07:01 so that when it comes out, 07:02 it's actually... 07:04 In little spots, little spaces there. 07:06 See. Okay. 07:08 And there you have it. All right. 07:09 It's going in the oven at 400 degrees. 07:11 In about 25 minutes, 07:13 it will be nice and golden brown. 07:14 When we come back, 07:16 you will see the finished product, 07:17 so stay by. |
Revised 2019-09-10