Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000010
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00:30 Hello, friends, my name is Chef Chew
00:32 and as I always say, 00:34 "Gonna give you something to chew on." 00:36 Well, friends, we're coming along. 00:38 We are at day number 10 of the Chew's Challenge. 00:41 And things are getting more exciting each day. 00:44 I tell you, today, 00:46 we gonna be starting out with the breakfast 00:47 egg and cheese wrap. 00:49 Sounds good. 00:50 And my lovely wife is right here with me again. 00:52 And we're gonna work together, we're gonna make it together, 00:53 and we're gonna have some fun together. 00:55 Oh, that sounds really good, doesn't it? 00:57 But anyway, what we're gonna be doing, 00:59 again we're moving right along with this FORK system, 01:01 the "F" is for the Faith, 01:03 the "O" is for the Organization, 01:04 the "R" means Recipe, 01:06 and the "K" stands for Knowledge. 01:08 So, friends, I tell you, you wanna stay tuned 01:11 as we learn more about this FORK system. 01:13 But before I keep on going, 01:14 let's get it right through the recipe... 01:15 All right. Chef Chew, what do you say? 01:17 What do we do? All right. 01:18 So we're gonna be making a delicious breakfast 01:20 egg and cheese wrap. 01:22 Oh, that sounds good. Cheese. 01:24 Breakfast egg and cheese wrap. 01:26 And so let's go ahead and read the ingredients 01:28 so everybody know what we're doing. Okay? 01:29 Okay. So we have a... 01:51 Come on. Tortilla, tortilla. 01:52 Tortilla, tortilla. That's right, tortilla. 01:54 So we got a little... 01:56 I guess, it's a little Spanish... 01:58 Hispanic Latina flair. Flair. 01:59 It's okay. 02:00 But I tell, you know, we Americans love wraps. 02:02 You know, and I tell you what, 02:03 we can get a nice breakfast egg wrap 02:04 that's even better. 02:06 And so we're gonna make it healthy. 02:07 A few episodes ago, 02:08 we made a delicious not so scrambled eggs. 02:11 And so today, we're gonna be using 02:12 that right into our recipe 02:14 and making a delicious meal for us today. 02:16 Okay. All right. 02:18 So let's go ahead, we got our delicious veggie meat 02:19 and what I have here, 02:20 you can get this at most grocery stores, 02:22 they have vegan hot dogs. 02:23 Okay. Looks like a hot dog. 02:24 Looks like hot dog... is that real? 02:26 Beef frank, you think now. Okay. 02:28 Anyway, but it's a nice little hot dog here. 02:29 So we're gonna chop this up. All right. 02:32 So you can use other veggie meats as well. 02:33 Any veggie meat you want. Okay. 02:34 It doesn't matter, 02:36 which this pretty much need about one cup of veggie meat. 02:37 Whatever you like, you want to get ground beef crumble, 02:40 it doesn't matter. 02:41 So whatever you wanna use, you can use it. 02:43 You go and get that pan hot for us, if you can. 02:45 Okay. So I'm gonna cut all these up. 02:50 We got flying dogs, going everywhere. 02:51 Okay. That's pretty cool, huh. All right. 02:54 Let's go and slow it down here. I'm gonna move this oil here. 02:55 We're gonna go ahead 02:57 and get our onions cut up as well. 02:58 All right. Some onions cut. 03:00 Do you want me to go ahead and put that in? 03:02 Not yet. Okay. 03:03 Let me get this onion finished 03:04 and then you can get that on first. 03:06 So what I'd like do, 03:07 I always do like layer the flavors. 03:09 So we're going to put our onions on here first. 03:10 Looks good. All right. 03:12 So let's go ahead and give me the garlic, 03:13 if you don't mind. 03:15 Garlic. Put it in? Give me the garlic. 03:16 We're gonna put it in. Yeah. Put the garlic in. All right. 03:18 That's two cloves of chopped garlic, 03:20 already chopped up for us. 03:21 And I'm right here go and put the mushrooms in as well. 03:23 Okay. All right. 03:24 So mushrooms on there. All right. That sounds good. 03:26 Spinach? Spinach, throw the spinach... 03:27 Not yet, actually, we wanted to do the spinach last, okay. 03:29 All right. Okay. All right. 03:30 So we're gonna get this going. I always try to speed you up. 03:31 I know. I'm gonna throw a little salt in here as well. 03:33 Use a little salt. 03:34 Give me some of that chicken style seasoning, 03:36 if you can as well. 03:37 Throw some of that on there. 03:39 Looking really good. All right. 03:40 So we're gonna ahead and flip it up as like that. 03:42 Looking good. Look at that. 03:43 That looks good. That looks good. 03:45 Look real good. 03:46 That's what I'm talking about. So... 03:48 I tried to give you this and, you know, 03:49 you're trying to get your chef skills on. 03:50 Hey, you know, it's all good. It's all good. 03:52 You got to have fun in the kitchen. Okay. 03:53 So we're gonna let that saute. 03:55 I'm gonna go and throw this hot dogs inside of here. 03:58 Yeah. 03:59 We'll get those sauteed as well. 04:01 All right. 04:02 Go and turn this up a little bit. 04:04 All right. 04:06 I'm gonna go ahead and get your tortilla together. 04:07 All right. You can do that. 04:10 That sounds really good. Hear that sizzle on there? 04:12 It sounds good, huh? 04:14 Looks good. It looks good, doesn't it? 04:15 Doesn't look good as good as you, 04:17 but you know, hey, it's all good. 04:18 You know, you got to just love your wife. 04:20 Come on, brothers. You have to love your wives. 04:22 Amen. That's what I was talking about. 04:24 Little bit of cheese, 04:25 we'll throw some cheese in here. 04:27 A cooking show and a mayor seminar at the same time. 04:28 Hey, it's all good. 04:29 You wanna make sure, we keep that love in the home. 04:31 We got to keep it spicy. Amen. Amen. 04:33 Let's go and put this inside here as well. 04:35 Okay. All right. 04:36 So we're gonna fold the rest of these ingredients 04:37 inside of this, okay. 04:39 So the onions are nice and they're sauteing. Okay. 04:41 The garlic is inside of there, 04:43 the meat is all layered inside of there. 04:45 We got the eggs on top. 04:47 Do we put anything on the tortilla? 04:48 Actually, we're gonna throw the cheese on the tortilla. 04:51 So go ahead put the cheese right on the tortilla. 04:54 Put the cheese... 04:55 Go and get two of them if you can. 04:57 Got it. Get one more for us. 05:00 One more. 05:03 Oh, that looks good. 05:05 That's what I'm talking about. All right. 05:08 I'm gonna go ahead, really quickly... 05:09 Actually go ahead... Just do one, we don't have... 05:11 Let's go ahead and do one, okay. 05:12 Okay. All right. No problem. Let's go ahead and do one. 05:13 I put that on here just like that. 05:15 Can I put cheese on the top too? 05:17 Not on the top. That's actually enough. 05:18 We don't put too much. We don't wanna jam pack it. 05:19 Okay. Okay. 05:21 I'm gonna go ahead and fold this up. 05:23 I'm gonna throw it on this pan on the side over here. 05:25 Let it just brown on that side right there. 05:27 That looks good. 05:28 Go ahead and get our plate for us, if you don't mind. 05:29 Sure. 05:31 I'll move this over so everyone can see the good food. 05:34 Looks really good. All right. 05:36 So we're gonna go ahead 05:37 and flip this on other side here. 05:39 Browning is always important. Exactly. 05:42 That's what solidifies the tortilla, right? 05:44 Exactly. When you brown it. 05:45 It brings those flavors all inside of that. 05:47 Looks really good. Okay. 05:49 Let's go ahead, put it just like this. 05:54 All right. All right. Go and get a knife. 05:57 We're gonna and cut this. Here you go. 05:58 All right. 06:00 Oh, man, that's really good. 06:02 Oh, it looks so good. Can I have some? 06:04 Come on, friends. Chef T. Can I have some? 06:07 This is looking good right here, I tell you. 06:09 Come on, now. Come on. 06:11 I got to get a bite of that too. 06:12 Come on don't eat all the food up, girl. 06:14 Come on. 06:17 Oh, man, breakfast egg wrap. 06:21 You got to try that. 06:24 This is delicious. 06:25 I say you, friends, you wanna make this today. 06:28 Make it to taste, even if it's night time, 06:30 make this breakfast egg wrap because it's delicious. 06:38 Well, friends, moving right along to the "F", 06:41 and the "F" stands for Faith. 06:43 And today, we're talking about 06:44 one of my favorite subjects Through Water and Fire. 06:49 That's right. Through Water and Fire. 06:51 And the question that we wanna ask is, 06:53 can God bring us through the water? 06:55 And can He bring us through the fire? 06:57 And, you know, I got to bring my good buddy on this 06:59 to share with us, how God can work those miracles. 07:02 How are you doing, Chef Law? I'm good. 07:03 How are y'all doing out there? Yes, sir. 07:05 Through Water and Fire. 07:07 So this is... 07:08 I tell you, I've been through a lot of trials in my life. 07:10 I'm still young but I've been through some trials. 07:12 You know, we talk about water and fire, 07:13 that's our subject. 07:15 Look, we're talking about, 07:16 how God can bring us through the storm. 07:18 So let's break this down for us, Chef Law. 07:21 God is not a fairytale God. 07:24 There's nowhere in the Bible 07:25 where it says if you come to God, 07:26 or give your life to God, 07:28 everything is gonna be a 100% all good 07:31 and everything is gonna get better. 07:33 Come on now. But God does promise something. 07:35 Come on. Let's read what God promised. 07:37 Let's see what He says. Come on now. 07:38 The Bible says, "When thou passest through the waters, 07:41 I will be with thee, and through the rivers, 07:43 they shall not overflow thee, 07:45 when thou walkest through the fire, 07:47 thou shalt not be burned, 07:49 neither shall the flame kindle upon thee." 07:52 Isaiah 43:2. 07:54 That's power packed my, bro. That's power packed. 07:56 What we're talking about here? Yeah, that is gem. 07:58 One of the first things 07:59 I want us to know and recognize about trials 08:03 is that God will be with us in the midst of the trial. 08:07 Come on now. Yes, sir. 08:08 And in His presence, 08:10 the Bible says is fullness of joy. 08:11 Come on now. 08:13 And so when we lean on His arms, 08:14 when we lean on those everlasting arms as it were. 08:17 Even when we're going through the midst of a trial, 08:19 there is still something we can learn 08:21 and something we can gain, even from a hardship. 08:23 Exactly. 08:24 And, friends, what Chef Law is talking about 08:26 is absolutely true, 08:27 especially as we go through talking about 08:30 changing our lifestyle, changing our habits. 08:32 Because again, sometimes, some things we are addicted to, 08:35 some things we love to eat, 08:37 sometimes we like getting that donut 08:39 and those sweets at the wrong hours, 08:41 at the wrong time, 08:42 and it's hard to give those things up. 08:44 It's a trial of our faith, and the question is, 08:47 are we gonna believe in this word, 08:49 are we're gonna believe in Jesus, 08:51 who can do what? 08:52 Who can help us through that fire and water. 08:54 Come on now. Come on now. 08:56 And it so... It connects so well 08:57 with what we're trying to do here in our health. 08:59 Exactly. Exactly. 09:00 Let me tell you, let me tell you a quick story 09:01 about what the Bible says 09:03 about three extraordinary young men. 09:06 Early on in their life, 09:07 they got separated from their home, 09:09 separated from their family, 09:10 separated from their support group as well. 09:12 That's right. Exactly. 09:13 And so when they were separated from their support group, 09:16 they had one decision to make, 09:17 what they would eat and what they would not eat. 09:19 Come on. Come on now. 09:20 And they chose to eat a healthy diet, 09:23 do you know that? 09:24 Come on now. 09:25 Because they wanted to choose to make right decisions. 09:27 Come on. 09:28 Later on in life, those same three young men 09:30 had to go through a trial that had to do with fire. 09:33 Come on. 09:34 There was a king, 09:35 and the king wanted them to worship a certain statue. 09:37 And when they would not worship the statue, 09:39 he commanded that they be thrown into a fiery furnace. 09:42 Come on. 09:44 But then just at that moment something powerful happened. 09:45 Come on now. 09:46 When they went into the furnace, 09:49 there was another figure in the furnace with them 09:51 and the Bible records that it looked like the Son of God. 09:54 Come on now. 09:56 Through their fiery trial, Jesus, 10:00 He saw them through their trail and He say, you know, 10:02 I'm not gonna send an angel, 10:03 I'm not going to command that it be stopped, 10:06 I gonna get off the throne, 10:07 and I'm gonna come down there myself, 10:09 and I'm gonna through there with them. 10:10 And that's the kind of God we serve. 10:12 I tell you. 10:13 I tell you, friends, we having a Holy Ghost time in here. 10:16 Amen. Did you hear that? 10:17 It said it looked like the Son of man. 10:20 I tell you when Nebuchadnezzar saw that, 10:22 he was amazed because, yes, Christ Himself, Jesus, 10:25 our brother, our friend, our best friend came down 10:29 to be with us in our most difficult experience. 10:33 And what He do that still is a day for us. 10:35 Can He do it for me? Can He do it for you? 10:36 Can He do it for those out there, Chef Law? 10:38 Well, the Bible says, 10:39 that He is the same God yesterday, 10:42 today, and forever. 10:43 That's right. 10:45 And so I wanted you to know, 10:46 Noah might have had to go through the flood, 10:47 those three Hebrew boys 10:49 had to go through their fire as it were. 10:51 Jesus had to go through the cross, 10:53 the disciples, Paul and Silas, 10:55 they all had to get persecuted, 10:56 but through it all God was with them, 10:59 and He stuck with them. 11:00 God doesn't always promise ease and comfort, 11:02 but what He does promises 11:04 that He will go through the fire 11:06 and through the trials with us. 11:08 And He promises that you will be better after the trial 11:11 than you were before because He's a healer. 11:14 He is a great physician. That's right. 11:16 But He's also a potter. That's it. 11:18 And a potter has to put the clay in his hand 11:20 and he has to shape it, and he has to mold it, 11:23 and he has to leave it in the sun 11:24 to let it cook for a little bit. 11:26 But afterwards, it's a beautiful piece of art 11:30 that holds water and holds whatever else God wanted to. 11:34 And so as you're going through anything in this week, 11:37 if you're going through, remember that God is gonna go 11:39 through it with you 11:40 and He's gonna shape you into His lovely image. 11:48 Hello, friends, we're moving right along. 11:50 Right now we're down to the O, 11:52 and you know what the O stands for, 11:54 it stands for Organization. 11:56 Remember the FORK system 11:57 is a pretty cool system to learn, 11:59 how to eat healthy on these 28 Days. 12:02 Well, today we have a little simple thing 12:03 we're gonna be teaching you all about, 12:05 we're talking about pots and pans, 12:06 and how to choose them. 12:08 Pots and pans and how to choose them. 12:09 So my buddy again, Chef Law. 12:12 How is it going? How are you doing, Chef? 12:13 How you, guys, doing? Yes, sir. 12:15 Man, we're back in the kitchen again, 12:16 going over some simple tips here, we have some pots, 12:19 some pans and all kind of good stuff, huh. 12:21 Now, this is important 12:22 when you're cooking to have something to put it in. 12:23 Exactly, exactly, exactly. 12:25 So let's go ahead and get started, 12:26 right here we have a what, 12:27 you know, what this pan is called? 12:29 It's a saute pan. 12:30 Actually, it's called a skillet. Skillet? 12:32 It's a little different than a saute pan, believe it or not. 12:33 Little different. 12:34 We have another saute pan over here, 12:36 but this is actually a skillet, believe it or not. 12:37 And skillet, obviously, 12:38 we've been using this a whole lot, huh. 12:40 We've been putting some of our onions 12:41 and our mushrooms and lot of our things as well... 12:42 Bringing up... 12:44 You do saute in a skillet, 12:45 but it's a little different than a saute pan, 12:47 from a technical standpoint. 12:48 Okay. All right. 12:49 So again you can put your all in here... 12:51 A lot of times, you find us again, 12:52 sauteing different vegetables, but again, 12:54 we're gonna go through the saute pan, 12:55 next we'll see the difference. 12:56 Okay. So here is our saute pan. 12:59 Oh, yes, so the difference here is that in this pan, okay, 13:02 you can actually do I guess sauces. 13:04 You can saute it first and then you can do 13:06 like your tomato sauces in here and simmer it. 13:08 And you'll notice that 13:10 and the difference of these two pans 13:11 is that the skillet has a kind of a rounded edge, 13:13 where as the saute pan has more or less like a, I guess, 13:16 you can say straight edges. 13:18 Cylindrical. Exactly. More of a cylinder edges. 13:20 And so in this pan again, you can put soups 13:22 and sauce inside of here and let it simmer down. 13:24 It's a little bit different 13:26 than what you can do inside of a skillet. 13:27 So kind of acts like a small pot as well. 13:28 Exactly. 13:30 So you can saute and put... 13:31 Again sauces in there and let it cook down. 13:32 Okay. 13:34 Next we're gonna to go to our, we have our little, I guess, 13:36 you can say our sauce pan. 13:37 And we haven't made a lot of sauce, 13:39 but as we continue on this program, 13:40 we're gonna make some sauces. 13:41 Okay. 13:43 So we have a mini, I guess, you can say a small saucepan, 13:44 and I got some little larger saucepan. 13:46 And obviously, what you do in saucepans? 13:48 Man... 13:49 Come on. You know what to do with it. 13:51 Do you make sauces? 13:52 You know, we gonna be make some sauces. Okay. 13:54 So obviously, we also cook grains. 13:55 Okay. 13:56 We can even do some small boiling in here, 13:58 if we want to boil like your cereals 13:59 and some of those things can be cooked inside of here, 14:01 your rice, and your quinoa can be cooked 14:03 inside of these small saucepans. 14:04 A lot of it's pretty straightforward. 14:07 And next we have a, I guess, you can call a stock pot. 14:09 Stock pot. 14:11 You know in this, we do a lot of your, you know, 14:12 your major soups, your beans, anything large you wanna cook, 14:15 you got to boil it or let it cook and simmer down. 14:17 Remember, we don't want to cook 14:19 the collard greens for too long. 14:20 You know, you want to cook in a salad, which pan? 14:22 You wanna cook inside of a saute pan. 14:23 There you go, a saute pan. You got it. 14:25 Not the skillet but a saute pan. That's right. 14:26 You got it. Come on now. 14:28 You're getting it right. You're getting it right. 14:29 A few more, we're gonna talk about a few pans. 14:30 All right. Y'all know what this is, right? 14:32 Come on, y'all. You all know what this is? 14:33 What's this called? That is a muffin pan. 14:36 A muffin pan. Obviously, a muffin pan. 14:38 And a muffin pan is obviously good 14:39 because you can, you can cook your cupcakes, 14:41 things of that nature, 14:42 certain type of desserts you can put 14:44 inside of your muffin pan as well. 14:45 You might as well call this a sweet pan. 14:46 Come on now. Sweet pan, go ahead now. 14:48 You wanna sweet, right. 14:49 We're gonna be making a recipe 14:51 called the rosemary corn muffins. 14:52 And that's going to be really, really good 14:53 if you show us online. 14:55 Okay. Right here. 14:56 We also have, I guess, you can say, a simple, 14:57 a cake pan almost. 14:59 And the greater thing about this is that, 15:00 see this right here is a insert. 15:01 We can actually take this like this and it comes off. 15:04 Okay. So we're gonna go ahead and do it. 15:06 And then voila! 15:08 So you get that nice rounded edge on your cake, 15:10 if you're gonna make a nice... 15:11 I guess a pound cake. 15:12 And this is a good little tool, 15:14 you can remove it and it's really easy to use. 15:15 So this is something you can get 15:17 at different stores as well. 15:18 And then lastly, we have our nice, 15:20 we can say a nice little deep dish baking pan. 15:23 And we use this for like our lasagnas, 15:25 our mac and cheeses, and enchiladas, 15:28 you can just layer the flavors, all in there just like that. 15:31 And I'll tell you, man, you want to get organized. 15:32 And there's obviously more pans and pots as you can choose. 15:35 But we just want to introduce you to a few 15:37 that we're going to be using on this show. 15:38 So, friends, again, remember that kitchen what? 15:41 Automation. 15:42 Automation equals kitchen organization. 15:44 That's right. 15:46 Kitchen automation equals kitchen organization. 15:54 Hello, friends, we've come down again 15:56 to the "R" in the FORK system. 15:58 And the "R" stands for Recipe 16:00 and you don't wanna miss this recipe 16:02 because we're making something 16:03 that's going to be some kind of good. 16:06 We're talking about a creamy Italian spinach wrap. 16:09 It's gonna be creamy, it's gonna be delicious. 16:11 But it's also gonna be healthy. 16:14 That's right. All together healthy. 16:16 So I got my friend here again, that is my friend, 16:19 my lovely wife is gonna be right on with me today. 16:21 I'm glad you fixed that. All right. 16:23 Go ahead now, I'm more than a friend, 16:25 but, hey, we got to be friends first, right? 16:26 I agree. All right. 16:27 So let's get into this recipe, 16:29 we're talking about a creamy Italian spinach wrap. 16:32 Can you go ahead and read the instructions 16:34 or the ingredients as it say for this recipe? 16:35 Sure enough. 16:37 So we have... 17:14 Sounds like a lot but it doesn't look like a lot. 17:16 Of course, not. It's actually very simple. 17:18 We have filling, we have our dressing, 17:20 and then we have our tortilla and cheese. 17:22 So it's not too difficult. 17:23 Steps. Just few steps, okay. Simple steps. 17:25 So we're gonna start with the first step, 17:26 and our first step, we're gonna cut up our onions, 17:29 put our squash in here, 17:30 get our spinach on, and our garlic. 17:31 Okay. You get the flavor starting to simmer. 17:33 Is that okay? Okay. All right. 17:34 So we're gonna go ahead and chop this onion up. 17:35 And I love... 17:37 I'd tell you, I love the onions so. 17:38 Let's go ahead and get chopping. 17:44 Pretty good there, huh. All right. 17:45 Let's go and get some oil on here, spray. 17:48 You want me to help you out here. All right. 17:49 So go ahead and bring me some of that spinach 17:51 if you don't mind. 17:53 Some of that spinach. 17:54 Go ahead and bring that spinach over here if you can. 17:56 Please, some of that spinach. 17:57 All right. Here we go. 17:59 Some of that spinach over here. 18:01 All right. Looking really good. 18:03 Go ahead and bring me some of the garlic. 18:04 Leave it right there. 18:05 Bring me some of that garlic right here. 18:07 Hey, maybe I wanna cut too. 18:08 Go ahead and cut the squash up. Come on. Get into it. 18:10 Let's get going. Let's get going. 18:12 All right. 18:13 Give me some of that squash here, please. 18:14 Do you want it all? 18:16 No, I just need about a little bit, 18:17 about a half of it. 18:19 It's good. All right. 18:20 I'm gonna throw a little seasoning on here, everyone. 18:21 We got the chicken style seasoning 18:23 is gonna layer this flavors on here. 18:24 And what are we gonna do, we gonna get this 18:26 kind of starting to get brown 18:27 and then we're gonna just put it on a low heat. 18:30 So it won't get too brown. All right. 18:32 Stir the flavors in there just like that. 18:35 Is that enough? Oh, looking really good. 18:36 Let me turn this down some. 18:39 Turn this heat down something like that. 18:41 All right. We're looking good. Looking good. 18:43 Let's take this off for you. All right. 18:44 Go and move the cutting board out of the way, 18:45 if you don't mind, please. 18:47 Okay. Move it out of the way. 18:48 All right. So that's that simple. 18:49 So we got again, we layered the flavors, 18:51 we got the spinach in there, we have the onions, 18:53 we have the squash, we have the garlic, 18:55 and that's gonna be the good old fashioned 18:58 filling for this recipe. 18:59 It's gonna be really, really tasty. 19:00 So next, we're gonna be making... 19:02 Smells good. It smells really good. 19:03 So we're gonna be making next our dressing. 19:04 Is that okay? Okay. 19:06 And our dressing is really simple. 19:07 It's actually, I call it a creamy Italian dressing, 19:10 and it's really simple to make. 19:12 There's a little bit oregano to give it that Italian, 19:15 you know, I don't know how to say Italian words, 19:17 but we're gonna figure out later. 19:18 But anyway... 19:19 Italiano. 19:22 I guess, that's how you say, Rom Romino. 19:24 Anyway, little cashews, right. 19:26 The cashews are excellent because the cashew is again, 19:28 friends, it's an emulsifier. 19:29 Emulsifier. 19:31 It's gonna lock again the ingredients together. 19:33 It's gonna, this make them combine together 19:34 that oil and that lemon juice has to be bound together. 19:37 So we're gonna put it together. Okay. 19:39 Little oil right there. 19:41 All right. Got little lemon juice. 19:43 And that all kind of gives it that nice kind of... 19:45 I guess you can say that nice smoothness to it, 19:48 if you want that smoothness. 19:49 Again, since we have lemon juice, 19:50 if you don't add little bit of sweetener, 19:52 it's gonna be a little bit too tangy. 19:54 So depending on how much tanginess you want, 19:56 you can put that amount of sugar you want, 19:58 you kind of put little less or put little more. 20:01 Little bit of seasoning, 20:02 again to kind of give a nice little flavor to it, 20:04 full of flavor. 20:06 And then we have the oregano here. 20:07 All right, gonna throw that right in there. 20:08 That looks good. 20:10 All right, going to throw a little water in here. 20:12 All right. Little water like that. 20:14 And then we're going to blend this right on up. 20:16 Start it just like that. 20:18 Oh, yeah, that's what I'm talking about. 20:20 Do you think this is done? I think, you can turn it off. 20:26 All right. 20:27 This is very simple. 20:29 All right. 20:33 Oh, yeah. Oh, yeah. So this is looking really good. 20:37 They got the dressing ready to go. 20:38 You see that, friends, looking really good. 20:40 Go and pass me one of those, if you can, 20:42 one of these cups right there if you don't mind, please. 20:44 Sure. 20:46 One of these cups got the dressing here. 20:47 Oh, it looks pretty good. Oh, that looks really good. 20:49 Really good. Really good. Really good. 20:50 So you can put that on over salad too. 20:52 Over salad, it can be on whatever you want. 20:54 Exactly, exactly. Exactly. 20:56 So what we have here, we have right here 20:58 we're gonna put some cheese on here. 21:00 Oh, man, this is gonna be good. 21:02 All right. 21:03 Something really good. 21:05 I wanna make sure that. 21:06 Some cheese on that just like that. All right. 21:08 I'm gonna go ahead and get another for you, is that okay? 21:11 I know you like to eat, is that okay? 21:14 Are you trying to tell me this? 21:15 No, I'm not trying to say anything. 21:16 I don't want to know how much you actually eat at home. 21:18 We don't want to know too much of that, huh. 21:20 Go ahead and get another one of these. 21:21 Okay. 21:22 See if we can get this off. 21:25 All right. Here we go. 21:26 So we got two tortillas here, 21:27 go and layer that cheese right on top of that just like that. 21:29 And again we got our shredded cheese, 21:31 we're gonna go ahead and put the squash 21:34 and all the flavors on here. 21:36 That looks really good. 21:37 Looks really good, really simple to do. 21:38 Really good. 21:40 And what we're gonna do is put little bit of that dressing 21:41 on top, not too much. 21:42 It's just a little bit of dressing. 21:44 Just a drizzle, right? 21:45 All we need is little bit to kind of get it nice. 21:47 Okay. All right. 21:48 Looks really good. There you go. 21:49 Looks really good. 21:51 Go ahead and fold that up one if you can. 21:52 Sure. 21:53 Fold that up for me, if you don't mind. 21:55 I got to bring my Latino skills here, over here. 21:56 Come on now, fold it up for me, please. 21:58 Okay. Fold it really nice. 22:00 Make it look really good. 22:01 That's what I'm talking about. You folded that perfect. 22:03 I'm gonna call these mini wraps. 22:05 Exactly. The mini wraps. You got it. It's okay. 22:08 Go ahead, it's breaking a little bit but that's okay, 22:10 just go ahead and roll it up. 22:11 All right. 22:13 I got it. You got it. 22:14 So sometimes the tortillas might break a little, 22:16 but it's okay. 22:17 So now we have our two wraps here. 22:18 All right. And we're gonna cut both of these. 22:20 Oh, it's gonna be delicious. 22:22 I got one for you and one for me. 22:25 What if I want both of them? 22:26 Come on, now you can't have two, all of these. 22:28 You see how good that looks? 22:30 Look at that, look at that, look at that. 22:31 It looks really good. Oh, that looks so good. 22:33 Look at that right now. Did you see that? 22:34 It looks so good. 22:36 I tell you, we got to just eat this together. 22:37 Is that okay? Count of three. Count of three. 22:38 One, two, three. One, two, three. 22:45 Delicious, yo, this is so good. 22:55 Well, friends, we've come down to the "K", 22:57 and the "K" stands for what? 22:59 It stands for Knowledge. 23:01 And again, I'm enjoying this FORK system, 23:04 the "F" stands for Faith, 23:05 the "O" stands for Organization, 23:07 the "R" stands for Recipes 23:09 and the "K" again stands for Knowledge. 23:11 And today, we're about to get some knowledge. 23:13 We're about to review what we have learned. 23:16 And, Chef Chew, how you doing, Chef Chew? 23:18 I'm doing good. It's good to be here. 23:21 Oh, my. 23:22 We start dating, we start dating. 23:23 We're on television. Hey, it's okay. It's okay. 23:25 It's okay. 23:26 So how you're doing, Chef Chew? Doing good. Thank you. 23:27 You know, we like to get over 23:29 what we've been learning in our, and I guess, in our... 23:30 doing our program here 23:32 and we've been learning some amazing things today. 23:33 We have been. 23:35 So we made early a breakfast egg and cheese wrap, 23:37 was that delicious? 23:38 That was good. Come on now. You know it was good. 23:40 we had a good time eating that breakfast egg and cheese wrap. 23:41 And did we made another recipe, 23:43 we made a creamy Italian spinach wrap, 23:44 which is really very delicious. 23:46 And we learned about those pots and pans. 23:48 Learned about which ones to used for what. 23:50 And so we're learning so much good information. 23:52 Lot of education. Exactly. Exactly. 23:54 So now it's time to review. 23:56 Now it's time to learn some... 23:58 and kind of put this into our brain, 24:00 so it can just lock in there. 24:01 You understand what I'm saying. 24:03 It's not just what you know, it's what you remember. 24:04 Oh, I like that. I like that. 24:06 So go and give us question number one, Chef Chew. 24:07 All right. 24:09 Question number one: 24:10 God will go through trials with us, 24:12 is that true or is it false? 24:15 Let me just say it again, 24:16 God will go through trials with us. 24:20 That sounds good, doesn't it? 24:21 And absolutely, the answer to that, friends, is true. 24:24 Yes, God will go through trials with us. 24:27 We learned about the three Hebrew boys 24:28 and how when they were in that fiery furnace, 24:31 when Nebuchadnezzar, the King, put them in the furnace, 24:34 the Bible says that, 24:35 "Inside of that furnace was the Son of Man." 24:38 Meaning that Christ was there right with them. 24:40 And so we know, we can rest assure 24:43 that God to whatever we're going through, 24:45 when it comes to any change in our life, 24:47 God can help us through those trials. 24:49 So what's question number two, Chef Chew? 24:50 All right. 24:51 Question number two: 24:53 Which type of pan is best for making stir fries, 24:56 is it A stockpot, B skillet, or is it C saute pan? 25:03 Oh, that's a good question. That's a good question. 25:06 We learned about the different pots 25:07 and we learned that the skillet has those rounded edges, 25:10 and the saute pan has the, in the sense, those, I can say, 25:13 those straight edges on the pan. 25:14 And so we learned how to do the stir fries 25:16 to kind of flip it up like that, 25:18 we need something called, friends, the skillet. 25:20 So the answer is B, it's the skillet. 25:24 So the skillet helps you with your skill. 25:26 There you go. Oh, I like that. 25:27 Oh, go ahead, girl, you needn't stop there right there, girl, 25:29 you needn't stop there please, go anyway. 25:31 What's question number three? All right. 25:32 The question number three: 25:34 What is the last step in locking the flavors 25:37 into the wrap, is it A browning the wrap, 25:41 is it B baking the wrap, or is it C folding the wrap? 25:44 Come on, now. 25:45 You know, how I like to talk about this right here, 25:47 it's all about locking the flavors together. 25:50 Girl, you need to stop that right there. 25:52 Go ahead now, so in order to lock the flavors in there, 25:54 we had to go through a process called browning the wrap. 25:57 I like calling it grandma brown. 25:59 Do you know about grandma brown? 26:00 I know about grandma brown. 26:01 The answer is A, it's browning the wrap. 26:03 But again grandma brown, I like to call it that 26:05 because again to get this like a power move 26:07 at the end of the recipe whenever you make a wrap. 26:10 Just put a little bit of that oil in the pan, 26:12 put the wrap right onto it, 26:14 just about 10, 15 seconds on each side 26:16 and the flavor just starts sizzling, 26:18 it starts oozing in, 26:19 it starts tasting so some kind of good. 26:22 And it's not only with wraps but also with sandwiches. 26:26 Come on, now. You, girl, you need to stop that down. 26:28 I tell you, she makes some good food in the morning time, 26:30 especially. 26:31 I enjoy it with my wife, 26:32 and I get to wake up to a good meal 26:34 from my wonderful wife. 26:36 And, friends, some of your wives out there, 26:38 if you have husbands who might not wanna change, 26:41 who might not wanna make that transition with you. 26:44 I tell you, just learn these recipes 26:46 and surprise them. 26:47 Don't even tell them what it is, just say, 26:49 "Baby, I got some good breakfast for you 26:51 and please just try." 26:52 And I guarantee you, any husband 26:54 that wakes up to a good meal from his wife, 26:56 I guarantee you he is going to be excited. 26:59 You know what I'm talking about, 27:00 since it is you right there, girl. 27:02 I do know. Come on now. 27:03 You know what I'm talking about, right. 27:04 Come on, now. So, friends, it's all about having fun. 27:07 Remember, when we're going through this experience 27:08 in this 28-day wellness journey, 27:10 we got to have fun. 27:11 What do you think, Chef Chew? We do. 27:13 It can't be some boring, I don't wanna do it, 27:15 it's gonna be nasty, I don't know. 27:17 You know, all of those excuses, 27:19 we can think about a lot of excuses, can we? 27:20 We can. And, you know what? 27:22 Also there is a lot of people they would like to make fun 27:25 even with the changes that we're making. 27:27 Come on now. Come on now. But, you know what? 27:29 We have to keep our eyes on the price. 27:30 Come on now. 27:31 Eyes on the price because remember, 27:33 the reason why we're not eating the meat, all of the cheese, 27:35 and dairy because those things have cholesterol. 27:37 Those things have things that... 27:39 If you trying to reduce that cholesterol, 27:41 that blood pressure, you take some of those things out, 27:43 and again you ain't got to do it cold turkey, 27:45 you got to do it overnight, you can take it step by step. 27:47 And as you do it step by step, you're gonna start seeing 27:50 those step by step results, isn't that right? 27:51 That's right. 27:53 But anyway my name is Chef Chew. 27:54 And I'm Chef Chew too. 27:56 And as we always say, 27:57 "Gonna give you something to chew on." |
Revised 2017-05-04