Participants:
Series Code: AL
Program Code: AL180225B
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00:06 Okay, I'm really excited about this particular recipe
00:08 because it's got a lot of stuff in it, 00:11 it's actually a one meal dish. 00:12 Oh, one meal? Right. 00:13 One meal dish. Everything is one meal. 00:15 Okay, so let's look at the ingredients. 00:17 Let's go for it, Honey. 00:55 Sea salt to taste. 00:57 Now... Okay. 00:58 Yeah, before I start doing my stuff, 01:00 I do wanna say, I know that you saw on a recipe use 01:02 that I said three cups of brown rice and turmeric. 01:06 All right? 01:07 So this is one of the things you've been doing. 01:09 I don't know if you ever thought about really want 01:10 yellow rice instead of just a brown rice, 01:12 you know, you kind of tired of it. 01:13 You guess what? I have a secret for you. 01:15 If you're doing your brown rice, 01:17 then all you have to do is put the turmeric powder 01:19 in the water. 01:21 Oh. Okay. 01:22 And it will turn that rice yellow. 01:24 Oh, I like that. 01:26 How about that one? How about that one? 01:27 How did you figure that one out? 01:28 Well, I was playing around with those things for a while 01:30 because I love yellow rice, you know... 01:31 Okay. Yellow rice on a market. 01:32 It's bad news, got a lot of sodium in it. 01:34 So you got the medicinal properties of turmeric... 01:37 And talking about the seven powerful healers. 01:40 Turmeric is one of those healers as well. 01:42 Anti-inflammatory, cancer, yeah. 01:44 Now you have the mock sausage. Yep. 01:46 Let's go ahead 01:48 and now different types of mock sausages on the market... 01:50 There's a lot of more in the market. 01:52 So which one is the... 01:53 Well, I'll just say, you go check it out. 01:54 Yeah, because if I say, you know, just check out, 01:57 look over in a section where you have the... 01:59 Now all the vegetarian options is so much out there now 02:02 and they actually have different sausages out there. 02:05 You know, of course, on one of our shows 02:07 we actually made with the seitan 02:09 which was the one we did use the vital wheat gluten flour. 02:12 We made our own sausage up 02:13 before I want to, so that's in our book. 02:15 That's right. I remembered that. Yeah. 02:16 But this one I actually purchased in a store. 02:18 So it's actually out there as well. 02:19 Actually, actually, I'm putting in is olive oil 02:22 'cause I wanna get the sausages brown... 02:26 So you just cut that up... 02:27 Just make this is... 02:28 Yeah, just gonna cut them in a circle. 02:30 Okay. 02:31 Okay, we'll let them get brown for a few minutes there. 02:33 And notice that the other thing I have on here also 02:35 is I had the red beans, red kidney beans. 02:39 I got the bay leaf going on in here as well. 02:41 All these are medicinal. 02:43 I've got the thyme. 02:45 A lot of herbs in here. 02:46 Oh, yeah, yeah, and garlic is in there as well. 02:49 So all of those are part of this recipe, 02:51 but you talk about knock-down drag out. 02:54 Yeah, yeah. Yeah, yeah. 02:56 All right. 02:58 That means it's really good? 02:59 It means it's really good. Okay. 03:01 So what we're gonna do is because of the time sake, 03:03 we're brining our sausage on both sides. 03:05 Okay. 03:06 And then we're gonna be adding to that, 03:09 half a cup of onions. 03:10 Yeah. All right. 03:12 And then we're gonna add to that, 03:13 I want you go ahead and put in those peppers. 03:16 I like green peppers coming here. 03:17 A cup of peppers going in from the garden. 03:19 That peppers are from my garden. 03:21 Yeah, we're gonna be talking about that later on 03:23 during the series. 03:25 And the celery going in there. Celery, all right. 03:27 That's going in as well. 03:29 Hopefully that's the one raise that's really nice. 03:30 Okay, we're gonna back those over there. 03:32 You look pretty too, honey. Thank you. 03:33 No, thank you. You're welcome. 03:35 You're welcome. Oh, I'm fully saying it. 03:36 Yeah, okay. Well, I say it for you. 03:39 Okay, now so you gonna let that salt to taste. 03:41 We're browning that 03:42 as because we want the onions 03:44 and I'm gonna just move this around a little bit here. 03:46 Matter of fact, one of the things going on, 03:48 I need to turn my, my pull up. 03:50 Turn up a little bit. Up a little bit. 03:51 Let's do that. 03:53 Okay. 03:54 Oh, yeah. All right. 03:56 Now that's gonna make a difference. 03:57 Go ahead, and low it first. Okay. 04:00 And sometimes people ask me questions like they'll say, 04:02 "Paula, you know, 04:04 I noticed you use olive oil and canola oil 04:06 and all those different oils and stuff 04:07 and we should be cutting back on those and, 04:09 you know, we're concerned about the fact 04:10 that all of that goes into a lot of high temperatures 04:13 gonna lose his potency and all that kind of stuff. 04:15 We're not really frying things like we do when we're frying 04:18 chicken back in the day and stuff like that. 04:21 So we just sauteing for hot second 04:22 until things start get a little bit translucent, 04:24 you know, and from there... 04:26 And, you know, we're always in the Bible. 04:28 I mean, you know, 04:29 we're not talking about deep fried. 04:31 So they just a little saute just... 04:33 But someone did asked me that question. 04:34 Yeah, I know that. 04:35 Yeah, well, you know, those questions do come up. 04:37 Look how pretty that is. Yes. 04:39 Okay, now, here comes the good stuff, 04:42 more, more good stuff, more good stuff. 04:44 More to seasonings. 04:45 So now we're gonna go ahead and add in the pinto beans. 04:48 Pinto, let's add in a kidney. 04:49 With those two. 04:50 Yeah, the kidneys beans on this show. 04:52 Okay. Oh, whoa. 04:53 Take your time, baby. 04:55 Slow it down. Slow it down. That was hot. 04:58 My finger hit the pot. Did it? 04:59 Yes, it did. 05:01 It's all right. 05:02 Do you wanna kiss it for me? 05:05 All right, feels better already. 05:06 Yeah. Okay, all right. 05:08 That's my mom used to do all the time. 05:09 I used to come in here talking about I had things 05:11 it was going on me I'd be hurting here and there. 05:13 She say bring it over here. Yeah. 05:15 And let me kiss it for you. 05:18 You know, when I got older 05:19 I realized that did not really work 05:20 but she liked that she thought was good. 05:22 So hey, let's do it. 05:23 Look how pretty it is. Look good, gorgeous. 05:24 Oh, yes. Okay. 05:26 One part, this is one dish meal. 05:27 This is one dish meal. 05:29 You smell it, we have some... Everything is right here. 05:30 We put all these seasonings, yeah. 05:32 Okay, so now what you're going to do now, 05:33 Curtis, is you're going to go ahead on slowly. 05:35 Let's go ahead and put the garlic in. 05:36 Okay, garlic. All right. 05:38 And it's gonna take a little bit of time here. 05:40 So let's go ahead and get our fork out. 05:42 Help a brother out. 05:43 Help a brother out. 05:45 All right, there we go. Okay. 05:47 We need to get everything out of there. 05:51 Okay. 05:52 That's what I'm talking about. Okay. 05:54 So it's the garlic going in. 05:55 That's the garlic. 05:56 Okay. Okay. 05:58 And then we're gonna put the... 05:59 You got the garlic powder. That's going in too. 06:00 Okay. Mm-hmm. 06:02 Sprinkle, sprinkle, yeah, yeah, yeah. 06:04 That's what I'm talking about. That's what I'm talking about. 06:07 Okay, here we go. 06:08 Just a little bit. 06:10 Okay, okay, we got it. All right. 06:11 Okay, now we're gonna go ahead and put the oregano 06:14 in, I mean, that's thyme. 06:15 All right, is that time or thyme? 06:18 Time, thyme, whatever you wanna call it. 06:20 Just put it in. Get it in the pot. That's all. 06:22 And then our salt. 06:23 Hold up, now there're two things happen once again, 06:25 wanna remind you that we're doing a salt to taste. 06:27 Okay, so yeah, everybody got different taste. 06:30 So should I taste this now 06:31 and determine how much salt you put in. 06:33 No, I think if you put your mouth on 06:34 is while it is hot you are not gonna be doing 06:36 no more program must be going just wait a little bit. 06:39 I wait till my tongue cool off a little bit. 06:44 Okay. Is that a yes or no? 06:46 I'm not answering that at all, but just sprinkle a little bit. 06:48 Yeah, 'cause the clock is ticking. 06:50 I know. I know. Okay. 06:52 And then we're gonna actually just put in, guess what? 06:55 We got two bay leaves is going into this 06:57 and this is gonna go in to help give flavor. 06:59 Now, remember when you put the bay leaves in, 07:01 after about 10 minutes or so, not 10 minutes, 07:03 about five minutes or so, you wanna take them out. 07:05 Do not leave the bay leaves in this mixture. 07:08 Okay? 07:09 Okay, I'm gonna put them in for flavor, for flavor. 07:13 Yeah, and then we're gonna put the lid on. 07:15 All right. 07:16 Then we'll probably come back to see the finished product. 07:18 You'll come back to see that finished product 07:20 so you know what we're going to say at this point. 07:23 Stay by. |
Revised 2019-09-10