Participants:
Series Code: AL
Program Code: AL180230B
|
00:01 Okay, this is a real good one, Curtis.
00:03 A real good recipe we're going to be using. 00:05 Actually it's kind of goes on with a little bit of work, 00:07 we just kind of put it already... 00:08 Do some excising doing this recipe. 00:12 Let's go to the recipe. 00:13 All right. 00:15 Sausage vegetable skillet, it calls: 00:42 Okay. That's a mouthful. 00:44 That's a mouthful. 00:45 But this is a one meal dish. One meal? Okay. 00:47 Everything together in it, I like it. 00:49 All you have to do is have a salad and some bread. 00:51 And you're ready to go. 00:53 And you're good to go. All right. 00:54 Now before you begin... 00:56 Go ahead and put in the oil to keep that going first. 00:58 And I think two things I want to... 01:01 I want you to highlight, 01:02 the mock sausage and the parmesan alternative. 01:06 Let's go with the mock sausages now. 01:08 Mock sausages, I've actually... 01:09 We got different brands out there. 01:10 Lots of other and then we say mock sausage, 01:12 they are on the market right now. 01:13 We have one, particular one and you knew, so just... 01:15 No. No. I just want them to... 01:17 Once again, like I said before. 01:19 I know sometimes they call me and say, 01:20 exactly which one was the one you use? 01:22 Yeah, if I don't get the one that you use, 01:23 it won't come out right. 01:25 But they might have found it. So it's mock sausage. 01:26 And I also said, 01:27 we make our own sausage also with the vital wheat gluten. 01:30 So remember, that's a part of what's in our cookbook. 01:32 Okay? Okay. 01:33 Now the soy parmesan, alternative... 01:34 Yes. 01:36 That's also again in the regular grocery store. 01:38 It's in the regular grocery store. 01:39 They've got the... One is the shredded one. 01:41 They've got the block one. 01:42 And that's a parmesan. 01:44 It smells like real parmesan. 01:47 It smells like stinky socks. 01:49 That's what parmesan smells like. 01:50 All right. Yeah. 01:52 It passed the acid test. 01:53 Yes, it did. Yes, it did. 01:54 I'm gonna go ahead and get started. 01:56 I'm gonna go ahead and put the sausage in. 01:57 Okay. 01:59 Let them go in. Great. 02:00 And I usually like to get them brown. 02:01 So, you know, we're gonna move them around a bit... 02:04 Now how did this recipe come about, Honey? 02:07 I like a lot of one meal kind of dishes, 02:09 I know, a lot of time people say they don't have time 02:10 for all the other cooking and stuff. 02:12 We have time for it. And so I've found it. 02:14 If you can just kind of get everything 02:15 you can in one dish, it might be a lot easier. 02:18 And also, it's an opportune time 02:20 to hide special vegetables from your children, 02:23 that's the children and your husband, 02:25 that your husband. 02:27 Not this husband. Just in case, not this one. 02:28 But this is a good way to get them in there 02:30 because it tastes so good and it's pretty. 02:33 You know, really people eat with their eyes for one thing. 02:35 And so when he see the combination 02:37 of different things, they're together 02:38 and it's one meal, it's easier on a cook also. 02:41 By the way, 02:42 the men can actually make this recipe as well as women. 02:43 Easy to do. Yeah. 02:45 Very easy to do. Okay. 02:46 And sometime I know what I do, I like to cut, 02:48 pre-cut all my stuff ahead of time. 02:49 If you don't have a lot of time, 02:50 you can get your peppers up 02:52 and your onions up the night before 02:53 and put them into a little plastic bag 02:55 or into a little container. 02:56 Put them in refrigerator. 02:58 So when it's time to come home... 02:59 Just put them down, ready to go. 03:01 Yeah. I'll do brown rice. 03:02 I'll make all my brown rice for a meal. 03:03 All at once. 03:05 Usually on Sunday, some of that 03:06 and just freeze it or... 03:07 That's it. Put it the... 03:09 Yeah, and just put it down when you're ready to, 03:10 you got brown rice. 03:12 Yeah. That's it. That's it. 03:13 Use Ziploc bags and then with that, it's ready to go. 03:14 Because I know right now a lot of people like, 03:16 I don't have time for all that kind of different things. 03:17 Well, you don't cook everyday. 03:18 You cook maybe enough for a few days or whatever. 03:20 There you go. Yeah. 03:21 All right, now here goes the onions. 03:23 Okay, onions, all right. 03:24 Place up for real. Okay. 03:26 All right, we got a couple that's not gonna go, 03:27 we're gonna go get those in here. 03:29 We didn't talk about our daughter, 03:31 Effie Walster in Atlanta. 03:33 She's a certified fitness instructor. 03:37 Effie Walster there in Atlanta, Georgia, 03:39 and been doing it for over about 15 years I guess. 03:42 And her newest thing is barre. 03:45 Now, folks, she teaches barre classes. 03:48 Now that's not she's teaching people how to pour drinks, 03:51 it's not that bar, it's another type of bar, 03:53 B-A-R-R-E. 03:55 That's it. That's it. I think yeah. 03:56 That barre and she's doing that and class have been filling up. 04:00 And it's really like yoga, 04:03 aerobic, all wrapped up in one. 04:07 And that's very efficacious 04:09 for the whole total system as well. 04:10 So a lot of people engage in physical activity, 04:13 when they're part of a group. 04:15 You're not doing it by yourself. 04:16 And you're part of a group or a class, 04:19 you tend to stay with it and be more enduring 04:21 than you trying to do things by yourself. 04:23 Now I already put in the red peppers, 04:25 and now I'm gonna put in the garlic. 04:26 Okay. 04:28 Right now you remember what I said before about garlic. 04:29 When you're doing garlic, you want to make sure 04:32 that you especially didn't bought your container. 04:34 Now what I'm supposed to be doing over here, Honey? 04:35 Now, hold on one minute. Oh, okay. 04:37 The reason why you're going to give garlic like that, 04:39 don't put the garlic in first 04:40 because you have to really monitor it 04:41 because it will burn on you. 04:43 And if it does that, you ruin the entire thing. 04:45 Okay. 04:47 So we got the garlic going in, 04:48 and then you're gonna actually make the sauce. 04:49 This is a moment of McKay's chicken-style, 04:51 beef-style seasoning. 04:52 It's now usually a brown one, which is a mocked beef, 04:54 and not real beef at all. 04:56 No beef at all. Okay? 04:57 Putting that one in 04:59 and you're gonna just put that in that and that water 05:00 is a half a cup of water 05:01 and you're gonna mix that together 05:03 and that's gonna go in our mixture as well. 05:04 Now is the water... 05:05 Was the water cold or just already... 05:07 Well, I always like to use cold water. 05:08 Oh, cold water. Okay. Yeah. 05:10 You see it actually moves right in... 05:11 Yeah, it does. 05:12 Okay, it's already mixed in. All right. 05:14 And then I'm gonna go ahead on 05:15 and start putting in the broccoli. 05:16 And I've already stained the broccoli. 05:18 Okay, so then it's ready to go as well. 05:20 This is the very attractive dish. 05:23 Okay? Okay. 05:24 Very attractive. It sure is. 05:26 Just looking very colorful. All right. 05:28 And now we're gonna go ahead and put in. 05:29 You gonna slowly and stir it one more time 05:31 because sometime 05:32 it's kind of like a little residue behind it. 05:34 And if you slowly go ahead and put that in... 05:36 Okay, I think I'm done here. Okay. All right. 05:38 Go ahead. 05:40 And you can go ahead and pour it in. 05:42 Around here. Good. Good. Good. Good. Good. 05:45 All right. Okay. 05:47 And then we're gonna ahead on and put in the rice. 05:52 You know, whole grain, only rice? 05:53 We put that rice ahead of time. 05:55 Rice is ready to go. 05:56 Okay. All right. 05:58 And with this one here, the last one we're gonna do is, 06:01 I'm gonna put in the tomato sauce. 06:04 Now this tomato sauce... 06:06 Did the tomatoes come from our garden? 06:08 No, this is just... No. 06:09 No, they didn't come from my garden this time. 06:11 Okay. 06:12 That's just a regular tomato sauce 06:13 that you can buy. 06:15 For those who don't have a garden, 06:16 you know, so I can't make that recipe 06:18 because I don't have no garden. 06:19 Well, okay... Okay, I heard you. 06:21 I heard you talking out there. 06:22 So now we're gonna put in tomato sauce. 06:27 And he wants to pour it... Are you ready, Baby? 06:29 Uh-huh. Okay. 06:30 Just kind of do it in circle. There you go. 06:33 Yeah, I get that spatula. 06:34 Did you use already? Oh, yeah. 06:36 Just go ahead and get all the goodies out there. 06:41 And just... 06:42 Well, let it simmer. This actually simmers. 06:43 Now when will the parmesan alternative go in? 06:45 At the very, very end. 06:47 It's by pour of a dressing on top of it. 06:49 Okay. So... Oh, okay. 06:51 It's gonna turn a beautiful kind of a... 06:54 Look all those colors. 06:55 Yeah. Okay. So pretty or what? 06:57 So I'm gonna put the top on this. 07:01 And because of that, 07:02 almost everything we've done is already ready. 07:04 Okay, the most you have to worry about 07:06 is of course the sausages starting off with. 07:09 And then we are going to put the lid on it, 07:13 let it simmer for a few minutes. 07:14 Okay. All right. Okay? 07:16 Well, before we go to the break, 07:17 I have a text I want to read in closing, 07:19 we didn't get chance to do that in the talking portion. 07:23 We talked about exercise, 07:24 and this more or less kind of sums everything up, 07:28 put things in a proper perspective. 07:30 Let me read this text to you. 07:32 And 1 Timothy 4. 07:34 The Bible says, verse 8, 07:36 "For physical training is of some value. 07:41 But..." 07:42 Now the word but means a shift of thought. 07:45 "But godliness has value for all things, 07:50 holding promise for both the present life 07:53 and the life to come." 07:56 So even though physical activity is important, 07:59 all we try to engage in some type of studying God's Word 08:04 before engaged in some type of physical activity. 08:07 So therefore, you wanna have a proper balance. 08:09 But then again, Godliness 08:11 is more valuable than physical activity. 08:13 All right. All right. 08:14 So we're gonna top one when we come back. 08:17 The parmesan is finished here, come on. 08:19 We'll put that on at the end. At the end. 08:21 Yes. Okay. Okay. 08:23 And so we're going to take a break. 08:26 All right. Stay by. |
Revised 2019-10-14