Participants:
Series Code: AL
Program Code: AL180229A
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00:02 You're not gonna believe how many phone calls
00:04 I actually get from people trying to change their diet. 00:07 They say Paula, 00:09 "I gotta get off of that meat, it's killing me." 00:11 And I'm like, "I got something for you." 00:13 And then he say, 00:14 "But I still like my ice cream too." 00:15 I say, "I got something for you." 00:17 This program, you need to get your paper and pencil 00:19 because this program is all about 00:22 healthy heart cooking. 00:24 Stay by. 00:47 Well. 00:48 All right, all right. All right, all right. 00:50 We got the hamburger or hot dogs or ice creams, 00:52 and you got to work it out, Baby. 00:54 They ask about all those kind of things. 00:55 That's what they're asking. 00:57 You know, a lot of people trying to change their diet, 00:58 mainly because they're, 01:00 you know, they're tired of so much medicines and stuff 01:02 and so really and truly they said, you know, 01:04 I'm tired of the same thing over and over again. 01:06 Try and make that transition. 01:07 Same thing and so. 01:09 Not so much change, make a transition. 01:10 Transitioning, absolutely. 01:12 You might want to change. No. 01:13 Well, I can make a transition, something like a transition. 01:16 We doing a transition, I'll do a transitioning, okay. 01:18 And we say healthy heart because the foods we're going 01:21 to be preparing today does not have cholesterol. 01:24 Saturated fat. 01:25 Saturated fat. 01:26 A high sodium content. 01:28 There you go. 01:29 Clog up those coronary arteries and blood pressure 01:31 and all that kind of good stuff. 01:32 But I know, I can hear you out there saying surely, 01:35 but it ain't gonna taste good. 01:37 I say the first time we've been here. 01:38 Yes. 01:40 We know that for fact that people call up, 01:42 matter of fact, last week, 01:43 someone calls on a phone, they tried our chicken patty, 01:45 our fish patties. 01:46 Oh, yeah. 01:48 They were like, "Girl, I can't believe that." 01:50 I know. I know. They were talking to her. 01:52 Girl, now, true they are talking to you. 01:54 You know, so bottom line is that you know, you wait, 01:57 we got a lot of ingredients here for this first, 01:58 what are we going to be doing and you gonna see 02:00 but try and match all these things together. 02:01 Those of you out there who really like to cook a lot, 02:03 you're gonna be like, 02:05 aha, that works, 'cause that what I do. 02:06 I need those recipes. 02:07 That's what I do when I see people do 02:09 programs, cooking programs. 02:10 Yes. 02:11 I'm staring real hard at their recipe. 02:13 And did you get your paper and pen out? 02:15 No, sometime I could just look at it and I can tell. 02:18 Yeah, moment I can tell, she could look at a recipe, 02:20 she will say to me, Curtis, no, that's not gonna work. 02:23 Okay, that will work, no that's not gonna work. 02:25 I've been in for a long time. Yeah, a long time. 02:27 And so that makes a big difference also, 02:28 but you know, 02:30 we got quite a bit on this program 02:31 that I'm so excited about. 02:32 Because one of the very first ones 02:34 we're gonna be doing is a seitan, 02:36 which is one of our substitutes for meat 02:38 that we're gonna be using, 02:39 so let's go to the first recipe. 02:41 Okay, let's do it. 02:43 All right, seitan stir fry over rice. 02:45 It calls for: 03:34 Okay, 03:35 that's a lot of ingredients going into this recipe. 03:37 I know, they say, you gosh to be kidding. 03:40 You gosh to be kidding. 03:41 All that's gonna go in there. 03:43 That's new terminology? You gosh to be kidding. 03:44 Our thing is that we really want to make this, 03:46 oh, taste real good. 03:48 Okay. 03:49 Not that's not the Satan. 03:51 Let's talk about that because that may be a new term. 03:54 And people may not even understand 03:56 or even heard of, 03:58 what is, 03:59 what in the world is seitan? 04:00 Okay. 04:02 So let's talk about that. 04:03 First of all, 04:05 you know that there's a lot of alternatives on a market. 04:06 By the way, 04:07 seitan is actually nothing more than vital wheat gluten. 04:09 Oh, okay. 04:11 And they actually just add water to it 04:12 and different seasonings to it 04:14 and when you do that, it comes up with the seitan. 04:16 Now, you can purchase it 04:18 or those of you know on our Abundant Living show before 04:20 we've actually made seitan on a set. 04:22 Sometime I make it ahead of time 04:24 and when I make it ahead of time, 04:25 I just make it up and then I freeze it 04:27 in the freezer and take it down, 04:28 I can make sausage out of it, steak, modified steak 04:31 and strips all kinds of stuff out of it. 04:32 Okay. 04:34 And today, Curtis, 04:35 I've already have it made up and I made it. 04:39 You made it from vital wheat gluten? 04:41 Yes, I did, vital wheat gluten and the more you put into it, 04:43 all your seasonings go into the flour mix 04:46 before the water is added 04:47 and then it actually cooks on its own. 04:49 Now, the vital wheat gluten at any regular food store? 04:51 That's in all your grocery stores now, uh-huh. 04:53 And check it, check it, check it, smell it. 04:56 Okay, yes. 04:58 So, it's all, you seasoned already, you made or? 05:00 Or you put the seasoning, 05:01 now the seasoning is gonna go in here. 05:03 You're getting ready to make the seasoning up though. 05:04 Okay. Oh, okay, so. 05:05 So, yes, guess what we got? 05:07 Over there, you gonna take your top off there. 05:08 Yeah, I like this. I know you do. 05:10 It looks like it's playful, it's colorful. 05:11 But it's not. 05:13 But it would take your pinky off. 05:16 Don't play, so okay. 05:17 So, what you're going to do 05:19 is just gonna chop it up a little bit 05:20 and you gonna put in there and while he's doing that, 05:22 I'm just gonna go ahead and start slicing up seitan. 05:24 I'm gonna slice it up 05:26 'cause you don't actually put this 05:27 in the recipe itself. 05:28 Okay, very good. 05:30 When you do this, Curtis, 05:31 one of the things that you know, I already seasoned it, 05:33 but because what you're doing right now, 05:35 you're actually making a seasoning 05:36 that's gonna be sitting in there 05:38 for the seitan to marinate in. 05:39 Okay, so now, 05:41 that's been seasoned overnight or...? 05:43 No, it's actually in the recipe when I make it up. 05:45 Oh, when you make it up 05:46 and then you put the seasonings in already. 05:48 Yep, yep. Okay. 05:49 Now put this in here now? 05:50 You're gonna put that in. 05:52 All right. Okay, be careful. 05:53 Okay, it's kind of small one right here. 05:55 That's a small one. 05:57 Okay. 06:00 All right, everything in there and... 06:02 And then you're going to go ahead and add the ginger, 06:04 teaspoon of ginger there. 06:05 Okay, ginger going in. Okay. 06:07 And you're gonna go ahead and put the garlic in. 06:09 Okay, garlic. 06:10 Okay. 06:12 And there's some garlic, hold up, 06:13 let me get you your little spatula. 06:14 I got it, Baby. Yeah. You got it? 06:16 Okay, so make sure all that goes in there. 06:18 Okay. Alrighty. 06:19 Now I don't remember you're making this for me. 06:21 Has it been a while or what? 06:25 Curtis, I make some of the stuff up, you just. 06:26 You just can't keep up or...? 06:28 That's been good, I mean, if you did, it was good. 06:31 I don't remember it being bad. 06:33 Thank you. 06:34 And then it's all or just gonna spin it now. 06:35 Go ahead on, is that all of that set. 06:37 Yeah, go ahead. 06:38 Okay, but let me do this Babe, 06:40 I'm gonna use this anyway because I'd like to 06:41 just kind of instead of having all in one place on here. 06:43 Oh, okay. 06:45 Kind of move them around a little bit. 06:46 Okay. 06:48 Okay, okay. 06:49 All right, now go ahead and put that on. 06:50 Spin it? Mm-hmm. 06:55 Okay, now, what you're doing 06:57 is you're actually making the marinate 06:59 that this would actually be in but you know, because of... 07:01 Spatula. Okay. There you go. 07:03 We're gonna just make up that 07:05 so you can just kind of see 07:06 what the combination of the seasoning is. 07:08 If you buy the seitan already in the store, 07:10 it just comes nothing more 07:12 than just a vital wheat gluten and water, 07:14 didn't have any seasoning or anything with it. 07:16 So in order for you to actually season up, 07:18 you are actually using these different combinations. 07:20 So you can have a nice flavor. 07:22 Remember now, we're actually gonna have this 07:24 in the place of meat. 07:25 So we got to fool them. 07:27 Yeah, okay. 07:28 Put it in. One more time or...? 07:30 No, no, go ahead and you can put soy sauce in. 07:31 Okay. 07:32 And go ahead and put your sugar in, okay. 07:34 And while you're getting all that together, 07:35 I am gonna move my meat forward. 07:36 And sugar's going in. 07:38 You want me to spin this around again or...? 07:40 You got sugar in already, Babe? Yeah. 07:42 Okay, you got sugar in. Okay. 07:43 No, that's the sugar there, Babe. 07:45 Oh, okay now... 07:47 Okay, I put in something now. 07:49 Okay, now, what is this? 07:51 Is this salt? That's the salt. 07:53 Okay, now, the salt is already in, 07:54 okay, so, 07:57 I guess it doesn't really matter in a sequence, right? 07:58 Not really. 08:00 So this is the Florida crystals. 08:01 That's the Florida crystals, 08:03 and why don't you talk about what that is, Florida crystals. 08:04 It's less processed than regular cane sugar. 08:07 So, Florida crystals, that's all I know about that 08:10 because that's your department not mine, 08:12 now that's where I stop, they're Florida crystals. 08:14 Okay, go ahead and move that around 08:16 if you want to for one second, 08:18 that usually I pause it for a few minute 08:20 but you're good, you're good. 08:23 No, I wasn't prepared for the Florida crystal. 08:26 You weren't prepared for that? 08:27 That's all I know, Honey. 08:28 You never know where I'm gonna come from. 08:30 Yeah, I don't, so I just did my toast. 08:31 Should be long enough, okay. 08:32 All right, go ahead, 08:34 and we're now gonna put the lime juice in. 08:35 Okay, lime juice. 08:36 And also, we're gonna go ahead and put in 08:38 just a tad bit of the pepper, 08:40 red pepper flakes. 08:41 Just a nice little kick. 08:43 Just a little bit. Just a little bit. 08:44 Now you don't have to have it in there 08:45 if you don't want in there. 08:47 But I'm telling you, 08:48 in order for it all to come out together, 08:49 you want to make sure that you pick up 08:51 all the ingredients that we're actually using. 08:52 Okay. Alrighty. All right. 08:54 Now spin it around a little bit? 08:55 Spin it around a little bit more there 08:56 and then we're bringing that to a halt. 08:58 I'm gonna meanwhile... 09:00 Okay. 09:02 Now, let me just say this right now 09:04 because I know that they're probably checking this out. 09:07 What we want to do is this, Curtis, I'm gonna go ahead on 09:08 'cause we got some other things to do here. 09:10 I'm gonna go ahead and put this in to that bowl right there. 09:14 In this bowl here? 09:15 Oh, okay. Just put it all in there. 09:17 Yay, yeah. All right. 09:19 And you're gonna take that marinate 09:21 and put that marinate, yeah. 09:23 Can I drizzle? 09:25 Okay, you want to drizzle? I just want to drizzle. 09:27 Just go ahead and drizzle, Babe. 09:28 Can I drizzle, Baby? 09:29 Go drizzle. Okay. 09:31 Okay. All right. 09:32 He's gonna drizzle. 09:33 He was dying to drizzle so he's drizzling. 09:35 I mean, we're not dying to drizzle 09:36 but I am gonna drizzle, yeah. 09:38 That is drizzling. 09:39 Drizzling. 09:40 It's just a close up? 09:42 Yeah, 'cause normally this is high tech here. 09:43 Drizzle on, drizzle on. 09:44 Yeah, drizzle, okay. 09:46 Yeah. Yay, yeah. 09:47 No instructions, no manual, just drizzle. 09:48 There we go. 09:50 And get all the goodies out, Baby. 09:51 Okay. 09:53 You got your little spatula over there. 09:54 Spatula over there, yeah, 09:55 and I could smell the seasonings here. 10:00 Get all the goodies out here. 10:04 Oh, this gonna be good, Baby. 10:05 I know, you know what I'm saying. 10:06 I'm gonna enjoy this one. 10:08 You know what I'm saying. 10:09 Yeah, I almost stayed married to you, 10:10 I'll tell you what. 10:12 Okay, you know my bread and water is short. 10:13 Okay, so while it's short, can you take the spatula... 10:16 Can take the spatula and just kind of, you know, 10:18 just kind of, you could fold it. 10:19 Oh, can I fold? 10:20 You go ahead and do some folding. 10:22 This is a... 10:23 Oh, well, I don't know how good I'm folding? 10:25 You're doing a good job. 10:27 Okay, yeah. 10:28 Well, they really close up on me too. 10:29 Yeah, they got. 10:31 Yeah, okay. 10:32 I think that the knife I have is playing around with me. 10:35 Okay. 10:36 So let me use your knife 10:37 and see whether you have a better. 10:39 I want to counter so I can start folding. 10:40 You have finished folding it? 10:41 Yeah, with the cameras off and I'll start folding. 10:43 Okay. 10:44 And I tell you what I want you to do now. 10:45 If you will go head on, you got your, 10:47 you have quite a bit of stuff over there. 10:48 So just kind of put that together, 10:50 I need to use this cutting board. 10:51 Oh, okay. 10:53 Yeah, I need the blender again? 10:54 No, you're not gonna use the blender anymore, 10:55 we're finished with that. 10:57 Okay. All right. 10:58 And then you can go head on, I already got the peppers done. 11:00 I'm getting the onions done. 11:03 Put this away here. 11:05 Give us a little bit more room. 11:08 We're gonna use these onions 11:09 and we're going to chop them up. 11:14 And so that's marinating. 11:16 Okay, that's marinating. 11:18 This gives so much flavor 11:21 to this seitan. 11:24 Okay. 11:25 Okay, now you can go ahead on, Baby. 11:27 Okay, let's go ahead and wipe that off. 11:30 There you go, wiped it off. 11:32 Okay. Okay. 11:33 And then we just gonna have you... 11:36 We got some green onions, it goes in this. 11:38 Put that there. 11:40 I'm gonna chop these up. 11:42 Yeah, you want to do that? 11:43 Yeah, chop them up. 11:45 Okay. 11:50 A little bit farther than that. 11:51 Oh, okay. 11:52 And this one I love 11:54 because this is where we actually gonna do 11:56 some wok cooking. 11:58 Gonna move that over. 12:00 That's gonna go over. 12:04 We got enough of that. 12:07 We got enough of this. 12:08 That's good, Baby. 12:10 Okay. That's fine, yes. 12:11 All right, this is going on? 12:13 That's gonna go into... 12:14 Oh, you know what I want you to do. 12:15 I'll tell you what I want you to do. 12:17 I want you to go ahead and put that in here 12:18 because we're going to actually cut some more stuff up, 12:20 so let's go ahead and slide that in there for me. 12:21 All right. 12:24 Now you said, now you made this from vital wheat gluten, 12:26 but you can get... 12:28 Oop, you can get the seitan already made up. 12:31 Eight ounce, it comes at eight ounce packages. 12:32 Okay, already seasoned too? 12:34 No, no. 12:36 You have to season it. 12:37 Okay. 12:38 You have to season it. I think that's my feeling. 12:40 Okay. All right. 12:41 Now what you're going to do at this point is 12:43 go head on and chop up your onions, 12:44 'cause we getting all this fresh 12:46 so we can go on this wok, okay. 12:47 I'm gonna move my wok over. 12:50 All right, and we are going to turn it on. 12:58 So you basically have all of our stuff 13:01 that we want to use in this, okay. 13:05 So now this can be used in a place of meat, 13:09 a ground beef or...? 13:11 Well, not ground beef... 13:12 Anything you try and do, well, every now... 13:14 In place of what? 13:15 It's going to be like a, like a steak 13:17 almost like steak strips. 13:18 Okay. 13:19 Just going to be used this particular one. 13:21 I also have grounded up and added seasoning to it 13:23 and turn it into meatballs and also meat loaf. 13:26 Okay. 13:27 It is so versatile. 13:29 You can use a lot of things but you can use with seitan. 13:31 It's gonna take the place of meat. 13:33 So whatever you want to use it, ground beef, 13:35 meatloaves, meat patties, meatballs. 13:38 I will say this, it has a nice mouth feel, 13:41 a nice texture. 13:42 And so when people bite into it, 13:44 you get that mouth feel of meat, the texture of it. 13:47 You know, mouth feel in the game. 13:49 All right, we're getting that wok warmed up. 13:50 Okay. 13:52 And what I'm gonna do is I'm gonna go ahead and put in 13:54 some of the oil. 13:56 All right. 13:57 And we're using peanut oil in this recipe 14:02 and we're getting our spatula out. 14:06 Come on. 14:08 I think the camera crews there, 14:09 they're getting kind of happy here. 14:11 That food start going into the wok. 14:14 Yeah, you start salivating. 14:16 All right. 14:17 We're going to go ahead and start the red peppers in. 14:19 And we're going to go ahead on and get those onions going on. 14:24 This is a regular onion and I love. 14:29 And the thing I like about the wok 14:30 is that it doesn't take a long time. 14:31 I think we got everything chopped up 14:33 that we want to use in that. 14:34 Yeah, I think so. Gonna turn up just a tad bit. 14:36 All right, we got the seitan ready to go. 14:38 I've got the spinach in two places. 14:42 I have two cups of spinach 14:44 we're gonna be putting in with the mixture, 14:45 and then we're gonna let that kind of wilt a little bit, 14:47 and then we're gonna put the last one in as well. 14:49 Okay, so this is a nice one and we set over brown rice. 14:53 Oh, yeah, you can serve over brown rice 14:54 or you can serve over noodles. 14:56 It's your choice, it's your choice. 14:58 All right, okay. All right. 15:01 So that's getting itself ready. 15:03 Now this will go in last? 15:04 It's all gonna go in last because remember, 15:06 it's just marinating. 15:07 It's still sitting, yeah. It's still marinating. 15:09 Yes, okay. Okay. 15:10 All right. 15:11 So we now gonna go ahead on. 15:13 Let's go and add in the green onions. 15:15 Okay. 15:16 Now here comes where all the colors coming in. 15:17 There you go. 15:22 You're doing a wonderful job too by the way. 15:23 Thank you. Thank you. 15:25 Thank you for allowing me to help you. 15:29 Okay. 15:31 Broccoli would be next or what? 15:33 Yeah, the broccoli is gonna go in. 15:37 Now, did any of these ingredients 15:39 come from our garden 15:41 'cause you know people may not know this 15:43 but we do have a garden. 15:45 We have a garden. 15:47 Four by eight garden. 15:48 Yes, we have tomatoes and cucumbers 15:51 and you name it so, 15:53 but so none of this comes from there? 15:54 We got to place onions, not, 15:56 the green onions coming from that. 15:57 This green, yeah, they came in from there. 15:59 Also we're gonna be using the bay leaf in a little bit. 16:01 That's coming from here as well. 16:02 Let's do this. Let's go head on. 16:04 I mean, I know that this will be like 25 minutes 16:06 but just pretend like it's 25, 16:08 it's gonna be little bit longer. 16:09 Let's go ahead and put that on in, Babe. 16:10 And I don't want the... This is 3ABN time. 16:12 Yeah, here we go. Here we go. 16:13 I got this, Baby. 16:14 Okay, you can use that. 16:22 Time go by fast at 3ABN. 16:25 You know what I'm saying. 16:26 That's what I'm saying. Only here. 16:27 Only here. 16:29 Got Debary, only here do you have anything 16:31 where you can actually work so fast. 16:33 I don't think she can answer right now though. 16:34 She can't answer right now, she's working. 16:36 Yeah, after the show, yeah. 16:37 She's working. She's working. 16:39 And then I noticed also another person came in too, 16:41 to help us out today. 16:43 And that's on, is she summer, winter, fall, spring? 16:48 Summer. Summer, yeah. 16:49 Oh, yeah, yeah. Summer, yeah. 16:50 Okay, yeah one of those seasons. 16:52 Okay, we're gonna go ahead and put the broccoli in. 16:56 This is getting good, 16:58 we're just turning it and sauteing it. 17:02 Is this a beautiful picture or what? 17:04 Now what are we gonna do with this, Honey? 17:05 I'm not gonna use it 17:07 'cause I was gonna use, but we got enough. 17:08 Oh, those are just leftovers, huh. 17:09 We got enough, yes. Okay. 17:11 All right. 17:14 And it's only taken a few minutes, 17:15 you know, we're using the wok, we're trying to cut back on... 17:18 You remember, we're not, 17:19 we're trying to get away from a lot of the fats 17:21 and also you know, the meat 17:23 that has the fats and stuff in them. 17:25 At this point, I'm gonna go ahead and put in, 17:27 just put a couple handfuls of that first, 17:28 this is the wilted, we're gonna actually cause it to wilt 17:31 as we were actually cooking it and moving around. 17:34 Spinach so good. 17:35 Okay, come on, put some more in. 17:37 Oh, a little bit more? Uh-huh. 17:38 Okay. Okay. 17:41 We use the rest of this? 17:42 Yep, go ahead and put the rest of it in. 17:45 Okay. 17:47 Okay. Alrighty. 17:48 And you can see that we're just about, 17:50 it's actually getting itself together, 17:51 and we're gonna take a break 17:53 because when we come back, 17:54 and later on, you're going to see the finished product 17:56 because we still have to put the rest of spinach in, 17:58 but I got some more stuff to show you. 18:00 Oh, more recipes. Oh, yeah. Oh, yeah. Oh, yeah. 18:02 As a matter of fact, the next one 18:04 is gonna be a real interesting one 18:05 and it's gonna be our garlic green beans. 18:10 And we're going to go to the next recipe 18:13 right after the break. |
Revised 2019-10-14