Participants:
Series Code: AL
Program Code: AL180226B
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00:02 Okay. Hey.
00:03 Now this is a real good recipe. 00:04 It's a quick and easy recipe. All right. 00:06 Although there are some things that are in this recipe 00:09 that I'm excited about, okay, that actually grew. 00:12 Oh, in the garden? 00:14 Yeah, let me do the ingredients first and then... 00:15 I know 'cause it's getting really excited. 00:17 Okay. 00:18 I'll tell ingredients first and then I'll talk about it 00:19 from there, okay? 00:21 How about that? Okay. 00:22 So this is an angel hair tomato toss. 00:24 It calls for three tablespoons of olive oil, 00:26 three garlic cloves chopped, one half cup of onions chopped, 00:30 three large tomatoes diced, 00:32 two tablespoons of Italian seasoning, 00:35 two cups of tomato sauce, one half teaspoon of sea salt, 00:39 one half package of angel hair noodles uncooked, 00:43 of course, and then one half cup 00:45 of basil leaves, fresh. 00:46 Okay. 00:48 Now the reason why I said that is... 00:49 The reason why. 00:50 Okay, I'm going to go ahead and start getting the onions 00:52 in first because... 00:53 Is it on, honey? Yep, it's on. 00:55 So we're going to get the onions in 00:56 and then we're going to put the garlic in, okay, as well. 01:00 You want to go ahead and put that in for me, honey? 01:01 Oh, garlic, yeah. 01:03 Right there. Right here, okay. 01:04 It's quite going. 01:06 All right, we're going to get those start up 01:08 and we'll just get all of the goodies in there. 01:14 I have a special... 01:16 We're just going to stop here a little bit. 01:18 Yeah, okay. 01:19 Now when it comes to the garden, 01:21 believe it or not, 01:22 the garden is a part of a special project 01:24 that I'm involved in. 01:25 And in this project, 01:27 I'm doing all foods from a garden, 01:30 my own garden. 01:32 All right. Okay. 01:33 And in this garden, believe it or not, 01:35 we have our tomatoes which are from the garden, 01:38 tomato sauce which I used, the basil, 01:41 and oregano, and also the parsley, 01:45 and my tomatoes. 01:46 All from the garden? Yes. 01:47 And my own spaghetti sauce and then also the basil 01:50 came from the garden. 01:51 Oh, that's great. Yeah. 01:53 Now let me just say this about the garden now. 01:54 She as a breast cancer conqueror, 01:57 not a survivor, a conqueror, 01:59 to stay in Alabama, the only state in this country 02:02 that has a grant issued to the University of Alabama 02:05 in Birmingham 02:07 and for all cancer survivors with particular age group 02:10 and to set them up for a garden 02:15 in their yard 4x8, 02:17 and of course my wife qualifies, 02:19 and so we have actually got, 02:20 and we're assigned a Master Gardener with that. 02:24 How many did I get? You got three. 02:26 Well, everybody's got one, we got three. 02:27 We got three. 02:29 But we just said don't film, but anyway. 02:30 So, well, they take her blood and everything like that, 02:33 and then 12 months, they come back to see 02:36 how well she fares and check her blood again 02:39 to see if having a garden would improve the lifestyle 02:43 and the blood type of, not a blood type, 02:45 her blood quality after 12 months 02:49 of having a garden. 02:50 So the garden is also like the... 02:52 You're going to work the garden, 02:53 plant the garden, then you work the garden, 02:55 the exercise, then you eat from the garden, 02:57 and then you come back and do all the tests. 02:58 And we actually have before that garden that... 03:00 We have our own garden we had years ago, 03:02 which is a herb garden. 03:04 Yes. That's a 4x8 as well. 03:06 So some of these came from the herb garden 03:08 and other ones came from the 4x8 raise garden. 03:11 And I mean there is such a difference 03:12 between tomatoes and stuff from the garden 03:14 that we get from store. 03:15 Oh, man. We will never buy tomatoes again. 03:16 I mean, honey, we've eaten so many tomatoes. 03:19 My wife has actually eaten so many tomatoes. 03:21 Believe me. Do not. 03:22 Do not. Do not. 03:24 She's eaten so many tomatoes, 03:26 I guess, she'll probably never get prostate cancer. 03:29 The lycopene in tomatoes, 03:30 I mean, probably I'm going to bet. 03:32 Help me. Help me. 03:34 I'm willing to bet because of the tomatoes, the lycopene. 03:36 I don't have a prostate. 03:38 Well, so you see my point. 03:40 My point, exactly. 03:44 You're going to drop that, honey. 03:45 Go ahead and pour it before... 03:47 Let me steady you. 03:48 I'm going to put in the tomatoes. 03:49 Let me steady you. Oh, I'm here. 03:51 Here's my point. 03:52 Oh, you know. 03:54 Clock is moving, honey. 03:55 Okay. 03:56 All right. Okay, so. 03:58 It's been wonderful to have a garden, 04:00 just see the crop. 04:01 And my wife, she's on YouTube and does a lot of work 04:05 on her own as well. 04:07 I love this. 04:08 I love this. I love this. Yeah. 04:09 And I'm telling you there is such a difference. 04:12 It's kind of hard to go out and buy tomatoes and stuff now. 04:14 It really is. 04:15 And cucumbers, we got big, large cucumbers too. 04:18 Cucumbers, they're also a part of it as well. 04:19 Yes. 04:21 And the last part we're going to put in here 04:22 is we're going to take the oregano, 04:24 I'm sorry, Italian dressing. Okay. 04:25 And we put that on, okay, and with that in there as well. 04:28 And then we're going to put in also our salt for seasoning. 04:33 All right. 04:34 Okay. Yeah, cherry tomatoes. 04:36 You have the... 04:38 Oh, beefsteak tomatoes, cherry tomatoes, roma tomatoes. 04:40 Yeah, three types of tomatoes. 04:41 We have the bell peppers and... 04:43 Yes, yes. 04:45 We've been given some of the cucumbers away, 04:46 I mean, large cucumbers. 04:48 I figured that the more I give away the more it grows. 04:49 Really, seriously. 04:51 You know, you saw that picture. 04:52 I'm telling you, 04:53 it must be at least about seven or eight feet tall. 04:55 Yeah, it was about eight feet tall. 04:56 All right. 04:57 Now if you've noticed, I've already done my pasta 04:59 ahead of time, 05:00 and so there's two things happening here. 05:02 We said angel hair pasta. 05:03 And then for those who are talking about, 05:05 once again we talked about the carbohydrates. 05:06 Right. 05:07 Also, how about now there is a thin pasta noodle? 05:11 Thin. Now whole wheat? 05:12 Whole wheat. Of course. 05:13 Whole wheat. Yeah. 05:15 Okay, so it's not refined carbohydrates. 05:17 It's not refined carbohydrates. It's complex carbohydrates. 05:18 There you go, there you go. 05:20 There you go. 05:21 And so we have already got them ready to go as well. 05:24 Okay. And we've got our sauce. 05:26 This is looking good. Already working. 05:28 I'm going to just turn up. 05:30 There's a tad bit 05:31 because I'm getting ready to do something with that, 05:33 and notice I'm leaving the basil till the end. 05:36 Oh, at the end, okay. 05:37 I'll leave it to the end 05:39 because it will be the final part. 05:40 You know, spaghetti sauce, if you don't have a basil, 05:42 you know, you just saved me, it's just not there. 05:44 It's not there. It's not there. 05:45 It's just not there. It's not there. 05:47 Okay. All right. 05:48 So it's got the bubbles going on now, see that? 05:50 It's seasoning, okay. 05:52 Make the camera crew yell. 05:53 You're working hard, baby. Yeah, okay. 05:55 Not too much, baby, 'cause they had to eat yet. 05:57 Okay. 05:58 'Cause she might come running up here, right? 06:00 We won't get a chance if we both be doing. 06:01 Okay. Okay. 06:02 Okay. 06:04 So now what we're going to do is we're going to... 06:05 This is the regular grocery store, right? 06:06 Absolutely. That's where it's at now. 06:08 Okay, we don't have to go to the health food store. 06:09 That's where it's at now. All right. 06:11 And so we're going to just go ahead 06:12 and start putting in the noodles. 06:15 Why can't you just dump it in? 06:16 You don't want to... 06:18 No, I do not want to do that, Mr. Eakins. 06:20 Okay, Sister Eakins, why are we being so formally, 06:23 I don't understand that. 06:25 So you're making me miss my count here 06:26 like I'm doing in there. 06:27 Your count? Oh, you have to count that. 06:29 Oh, okay. All right. 06:30 All right. Yummy, yummy. 06:33 And you know, with this, 06:35 we serve it up with a green toss salad. 06:38 And we serve it up with some delicious bread, 06:44 which we also going to see to at the end. 06:46 Whole grain and not refined. Yeah, no refine, no refine. 06:49 Multi-grain, preferably whole grain, yes, okay. 06:51 And then we're just going to just toss it over top of it. 06:53 Oh, so that's where the toss comes in. 06:55 Yeah. 06:56 You'll just kind of toss it in, huh? 06:57 Yeah. All right. 06:59 So when they come back, 07:00 they'll get a chance to see the finished product. 07:02 Now you just took out some more of the basil. 07:04 I got just a tad bit more. You want to use all of that. 07:07 I might be sprinkling it on at the very end. 07:09 Oh, okay. Okay. 07:10 But for how long will you let this cook down? 07:12 No, it doesn't even cook down, babe. 07:13 Oh. 07:15 Because the sauce itself is going to do its thing. 07:16 So when they see it again, 07:17 they just got to see it with the sauce already there. 07:19 Oh, okay. 07:20 I just want them to get a look at 07:22 and see how that goes out, okay? 07:23 Okay. 07:24 So if you just stay by, 07:26 you will see the finished product. |
Revised 2019-09-12