Participants:
Series Code: AL
Program Code: AL180235B
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00:02 Okay, now, you know,
00:03 we are doing the dinner bowl, right? 00:05 And so in this bowl 00:07 we've already done the black beans 00:09 and now we're gonna do plantain 00:10 because we're gonna have all the stuff 00:11 on a bowl at the end, okay? 00:14 So the plantain, of course, 00:15 I already took it out of the skin. 00:17 And so with that in mind, it's like, okay. 00:19 You're gonna need... Did you read the recipe? 00:21 Oh! 00:22 Yeah, let's go ahead and do it. Let's read that recipe. 00:23 Yeah, let's read it. It's just so simple. 00:25 It's just one tablespoon of olive oil 00:28 and two plantains peeled and cut diagonally. 00:32 That's it? That's all. 00:33 That's enough? That's all. 00:35 And so we... That I can do. 00:36 Okay. All right. 00:38 We're just cutting it. 00:39 Now in a slant. In a slant. 00:40 Now why in a slant? It just looks better. 00:42 Yeah, remember we're making a bowl, 00:43 it's supposed to be artistic, it's supposed to be purity. 00:45 Right because we eat with our... 00:47 Eyes. Eyes. 00:48 I knew that was coming. 00:50 Now for the show sake, I went on 00:53 and just got the other plantain ready for you 00:54 because I know we don't want to do all that. 00:57 Cooking all that plantain on a show. 00:59 So with that in mind 01:00 'cause we got some more stuff we got to do. 01:02 Now, about purchasing plantain, I mean, how should we...? 01:06 I mean, it's like purchasing a banana, 01:07 make sure it's what? 01:09 No green showing or...? 01:11 When you are cooking with the plantain... 01:12 Talk about that? It has to be dark brown. 01:16 Dark brown. 01:17 It has to be yellow going into a dark brown color. 01:20 Most of the time, 01:21 especially if you're gonna do it like this, 01:23 the plantain if it's green, 01:24 it's gonna be very hard to not only cook, but also cut open. 01:28 Okay, so wait till it's dark brown or brown? 01:32 You see all the shine is on this plantain right here. 01:34 That's coming because of the fact that 01:35 it's got a lot of sugar in it. 01:37 The browner it gets, 01:38 the more sugar it produces, all right? 01:40 So with that in mind, 01:42 you want to make sure 01:43 it's got that glistening going on 01:44 because it's soft and it's ready to go, okay? 01:46 Okay, so it shouldn't be too firm? 01:48 No. 01:49 It should not be too firm at all, okay? 01:51 So we're just putting those in. 01:53 We're gonna brown them 01:55 on the sides a nice brown color. 01:59 Okay. Okay. 02:01 And this is also a part of the bowl as well, Curtis. 02:04 So this is all going...? 02:07 In the one bowl. In the one bowl. 02:08 In the one bowl. The one bowl. 02:10 So we've got...Remember now, we did the black beans already. 02:13 Okay. Okay. 02:14 And then we've done steamed brown rice, all right? 02:17 So we've steamed our brown rice, 02:19 we also have the plantain. 02:21 Now you get... 02:22 I don't know if you're imagining with me, 02:23 you can see those colors coming in. 02:25 We got now the black, we got the brown, 02:27 we got the plantain 02:28 which got the yellow color to it. 02:30 And even on these one bowls... 02:32 Okay. All right. 02:34 You can do cilantro, you can do spinach leaves, 02:36 you can do steam kale. 02:39 It's all about the art of it and the nutrition of it. 02:42 Right. It's just power packed. Right? 02:44 Its power packed everything. 02:45 So you have breakfast bowls, lunch bowls and supper bowls. 02:49 Yes, yes. 02:51 All three bowls. Yes, all three. All three. 02:53 The restaurants are having all three right now. 02:54 Yes. You see that on a menu. 02:55 You see them on a menu. Yes. 02:57 Very convenient. So that works out really well. 02:59 And notice now, it's not taking a lot of time for all this. 03:02 As a matter of fact, I used to do all plantains 03:04 and stuff the night before too, so that's all ready to go. 03:06 Okay, all right. All right? 03:08 So I'm gonna turn this over. 03:09 Let's see if this already kind of turned in brown 03:11 'cause we want to turn brown, nice golden brown color. 03:15 Okay. 03:18 I'm gonna just turn it over. 03:21 See that? Pretty good. 03:22 So you want to make sure 03:24 once again the plantain has to be well, 03:26 a yellow color, has to be yellow. 03:29 Have some brown spots on it would you say? 03:30 Round spots on it. And the longer... 03:32 'Cause I've seen plantain in a store. 03:35 Lot of plantains I've seen is still green 03:38 and be still kind of firm. 03:40 And so you want to wait till the starch is not there yet. 03:44 The starch. 03:46 And it could be hard to digest, I guess 03:47 if you get it in that state. 03:49 Is that correct or not? 03:50 Okay, like, let's say places like, Jamaica, Bermuda, 03:53 Bahamas, they take the plantain and they actually boil it. 03:58 They use it as a starchy vegetable. 04:00 All right? Okay. 04:01 And so you can take it that way where it's still green. 04:03 Now they'll peel it and then...? 04:05 Well, I've seen them cook it in both ways. 04:07 But the bottom line is that 04:08 they just are actually cooking it in the green texture, 04:11 those green already. 04:13 In this covering? Green covering, right? 04:14 I see, okay. Okay? 04:15 Okay. All right. 04:17 So then that's gonna be very, very starchy 04:18 and it's not gonna be sweet. 04:20 Okay. Okay. 04:21 So now we have one where we've actually 04:22 just taken that plantain 04:24 and we've moved the plantain to dark, 04:25 dark with a real yellow with dark spots on it. 04:28 Every now and then you see them in the store, 04:29 a light plantain in the store because the darker they get, 04:32 the cheaper they get as well. 04:34 They're about ready to throw them out. 04:35 Oh, that's why they go down. 04:37 They do not have a clue that the darker they are, 04:38 the better they are. 04:40 Oh, that's true too. Yeah. 04:41 Okay. It sounds good then. 04:42 So that's gonna be the plantain. 04:44 It's turning brown a little bit. 04:45 It's turning brown on us and we're going to turn around, 04:47 look at 'cause we know we got another one to go 04:49 'cause this one here is not quite finished. 04:51 We got a couple more things we're gonna do with that 04:52 but you know, Curtis? 04:53 I just got finished talking about a supper bowl 04:56 or a lunch bowl, all right? 04:57 Supper and lunch. 04:59 So, you know, that I know you're saying, 05:00 "Okay, she said at the beginning of program 05:02 get rid of your eggs and your bacon." 05:04 All right, so with that in mind, 05:05 we're gonna also look at now a breakfast bowl. 05:08 Oh, okay. All right. 05:09 Breakfast. 05:11 So let's look at 05:12 where we're gonna go with this breakfast. 05:13 Okay, let's do it, Honey. All right. 05:15 This is called a healthy breakfast bowl. 05:31 And we're also gonna be using, Curtis, in this recipe, 05:34 some raspberries. 05:36 So blueberries, and raspberries, and walnuts. 05:38 Yeah, that's what we gonna do 05:39 so they need to stay by to see this one. |
Revised 2019-10-31