Participants:
Series Code: HL
Program Code: HL000056A
|
00:01 Welcome to Healthy Living. I'm your host Margot Marshall.
00:03 Different cultures have unique cuisines 00:06 and variety is the spice of life. 00:09 Join the Ramirez family as they share more of their family 00:12 favorites, which will no doubt become favorites 00:15 with your family. 00:42 Welcome to the kitchen of the Ramirez family, 00:45 in which we would like to have International dishes from 00:48 all over the world including Mexican dishes. 00:52 So for this episode, we will have a special meal 00:57 that we happen to do as a tradition in our family. 01:02 We have a special day in which we rest, Sabbath Day 01:08 and in order to make the day more enjoyable, 01:11 We like to prepare some food items beforehand 01:15 so that when the Sabbath comes, we can spend the time as families 01:21 eating together with these already prepared dishes. 01:25 This is one of those dishes that we enjoy eating 01:29 for that Sabbath day. 01:31 You can use it any day, of course, but for us, 01:33 this is something special. 01:35 I have with me my lovely wife Susan. Hello! 01:40 And my biggest daughter which was born in Norway. 01:44 What is your name? Talitha! Very good. 01:47 We will be preparing a special dish called Tostada. 01:51 Tostada has its name from the word toast. 01:58 Because in the old days when people didn't use their 02:02 tortilla's and they became old...before they became rancid, 02:08 what they end up doing is put them somewhere where there 02:15 is some sort of heat. Then as they were leaving that tortilla 02:19 there for a while, it became hardened, it became toasted 02:23 and in that way they could reuse that tortilla. 02:26 Today we have two forms of tortilla's, 02:31 we have the baked ones and the fried ones. 02:36 We prefer to have the toasted ones even though the still 02:42 the fried ones can be an option once in a while type of dish. 02:48 Susan what do we need for this dish apart from the Tostadas? 02:54 Well apart from the Tostadas we will need some refried beans 02:58 which you can prepare your beans the day before. 03:00 Then you can cook them and you can just mash them up, 03:04 the refried beans as we had mentioned before... 03:07 They're not fried, they're just mashed basically... 03:09 you can mash them with a little bit of cooked onion 03:12 and then we have some salsa. This happens to be green salsa, 03:17 you can use any salsa that you like. We have lettuce, 03:21 radishes, tomatoes, olives, sour cream and onion. 03:27 If you are having trouble finding Tostadas, 03:32 another option would be you could get this Taco shells... 03:38 We went here to the store in Australia, we saw many stores 03:41 carry these and you can either break it and have a little half 03:45 Tostada or you can actually do this inside the taco shell 03:50 is definitely an option. You can also bake the tortillas 03:54 couldn't you? That's right. You can also put some 03:57 corn tortillas, you put them on a pan on low heat 04:02 for an hour or so and they will become nice and hard. 04:07 Okay, so note for the tostadas, whenever we have tostadas 04:11 I always think ahh, we're having tostadas, it seems so simple, 04:15 and it's something very quick to do for Sabbath 04:19 and it's something that is very easy, but I tell you every time 04:23 and it happens every single time we eat them... 04:24 I think these are so good... So it's actually something 04:28 we really enjoy for Sabbath even though it's so simple, 04:31 it's actually very good. 04:33 Talitha, I'm going to let you have this tostada and you can 04:36 put on it what you like. Okay. What is that? 04:44 This is the green salsa. Um hum. This salsa, the green salsa, 04:48 is not an irritating type of salsa and it gives nice taste 04:55 to the dish. This is lettuce. Um hum. Tomato. 05:05 Put some fresh cut tomato, we also have some radishes. 05:15 This is optional, olives and a vegan sour cream... 05:26 there's many recipes of how to do this... Just go online 05:29 or even some of these episodes we have covered that in the past. 05:32 And some onion. Is that pretty easy? Yeah, it was real easy. 05:43 So as you see...what you do is you put the big pot of beans, 05:47 people help themselves and if somebody doesn't like that much 05:51 onions, well they can skip the onions, no problem 05:55 and you can do your own custom made tostada according to 06:00 the needs and desire of each participant. 06:04 I had a friend of mine, he is from Colombia, 06:08 he had never tried tostadas before he came to eat 06:11 in our home, he actually finished a whole package 06:15 of tostadas, he liked it so much. 06:17 This is something really tasty. Another thing we like to use 06:23 the pinto beans for the beans that we use in the tostada. 06:27 I'm going to give you a little hint, interesting fact, 06:29 people in Mexico actually don't the like kidney beans, 06:33 those red beans, I don't know if it is something cultural, 06:36 but I eat them, it's not like wow, kidney beans, 06:39 I remember when I moved to Norway...The people in Norway 06:45 they wanted to do something special for me so they cooked 06:48 Mexican food. Guess what beans they used, kidney beans. 06:53 I had to bite my tongue as I was eating my food 06:56 saying thank you very much for doing this for me. 07:01 As you can see a simple dish, you can do it at home 07:05 make sure you do your own variations and enjoy this 07:09 wonderful Mexican dish that will make all your 07:13 family members very happy. 07:19 Now we will continue with an exotic dish, this dish is 07:23 actually not a Mexican dish. This dish is actually an Arabic 07:28 dish. The history of how this came into our home... 07:31 One time we saw a documentary from Tunisia and they had this 07:37 yummy dish they were eating there and as we investigated 07:41 we realized that this dish was called LaBlabi. 07:45 In order to help us with this dish of LaBlabi, we have the help 07:50 of my middle daughter. What is your name? Rebekah. Rebekah. 07:55 One of the main things in this dish is going to be chick peas. 08:01 Now you can call this La Blabi or you can call this Mexican, 08:06 Arabic, Garbanzos, either way will fit well. 08:10 Mexican dishes have some influences from the 08:15 Arabic world. They started due to the history of Spain. 08:22 Arabic's conquered Spain, they stayed in Spain many years 08:28 and they brought with them many food items, spices, 08:32 and so forth. Then these Spanish went and conquered Latin America 08:38 and brought some of those things to Latin America. 08:41 That's what that influence of the Arab world is a little bit 08:45 present on Mexican dishes. 08:48 So Susan what ingredients do we need to make this dish? 08:53 We are going to use two tablespoons of Olive Oil, 08:57 we're going to use four garlic cloves crushed, 09:00 we're going to use one table- spoon of cumin, 09:03 one tablespoon of Paprika, we have 1/4th to 1/2 cup of lemon, 09:08 depending on your taste, we like a lot of lemon. 09:11 To garnish, we have the Humus and the tomatoes which we'll 09:14 put on our bread later after we have our Garbanzo's ready 09:17 to cook. As in the Arab world, in Mexico what you do with 09:23 the older tortillas, you can put them in some sort of heat 09:28 for some time and they will become hardened 09:30 and you can keep them longer. In the Arab world you can 09:34 actually have that bread that is getting old, what they do, 09:38 they put them on their heat also and they toast that bread 09:42 so they can last longer...This is a dish that is served 09:45 for breakfast and is served over some toasted bread. 09:50 What do we do Susan to cook this dish? 09:53 What we are going to do is put our olive oil in the pan 09:57 to sauté a little bit the garlic. 10:06 The garlic you have to watch very carefully because garlic 10:09 burns easily. So we are just going to sauté it a little bit 10:14 and then we'll add our seasonings. Now our garbanzos 10:19 are pre-cooked, they've been cooked for a while, they're also 10:24 pre-salted so you shouldn't need to add much more salt 10:28 to your garbanzos, you can just salt it as needed. 10:31 Once we have our garlic cooked a little bit, you can start to 10:36 smell the aroma and garlic always smells so good 10:39 when it's cooking. Be careful with your garbanzos 10:43 or chick peas, make sure that you cook them well. 10:46 I've seen some people that are not used to eating chick peas 10:49 and those chick peas are hardened and it's just not the 10:53 nicest sensation to be eating hard chick peas. 10:56 Yes and I do not like crunchy chick peas, I like my chick peas 11:01 my garbanzos to be nice and soft. Already you can start 11:05 to smell the flavors of the cumin and paprika, 11:08 doesn't that smell good Rebekah? Yes. Yes and once it starts to 11:11 give off that flavor you know, that nice smell, you know 11:14 it's time to add our garbanzos, Eddie you want to hand those 11:17 to me please? These spices that we are using have 11:24 anti-cancer properties, it's a good idea to be using these 11:29 spices on a regular basis. 11:41 You can also a little bit more water to your garbanzos 11:46 if you want, I like them to be a little bit saucy... 11:49 Alright, so we are going to add some more water to our garbanzos 11:54 and we just going to add the water that we cooked 11:56 our garbanzos in...Thank you Rebekah. I like to have the 12:01 garbanzos nice and juicy... Thank you sweetheart. 12:05 What's nice about the garbanzos is that the flavor is actually 12:12 better the next day so this is a dish that I love to do 12:16 for Sabbath because the flavor just intensifies while it's 12:20 sitting and...but there is one ingredient that you are not 12:25 going to put until the last minute and that's the lemon 12:28 juice. So if I was going to leave these over for Sabbath, 12:32 for the next day, I would just let them go to the refrigerator 12:37 like this and the next day when I heated up my garbanzos, 12:40 once they are well heated like these are, 12:43 I would just add the lemon juice...Rebekah, do you want 12:45 to give me the lemon juice? That lemon juice does something 12:53 with those spices, it just brings the flavor much better. 12:57 Alright Rebekah, what are we going to put on our bread 13:03 with our garbanzos? Some humus. 13:05 Okay you want to go ahead and start putting the humus 13:07 on your bread because we're just about ready to serve them? 13:10 Again, humus is not a Mexican dish, it's an Arabic dish but 13:17 yet it mixes very well with this garbanzo dish. 13:21 As much as you like there... Um hum. 13:35 Once you try this dish, you are going to love it. 13:44 Alright, I'll go ahead and put some garbanzos on... 13:47 Again, we like to eat this with a sauce so we eat it with a fork. 13:52 It may seem strange to eat bread with a fork but it just tastes 13:55 so good... and we like to finish it up with some 13:59 chopped tomatoes on top. Rebekah go ahead and put some 14:03 tomatoes on top. Um hum. So it gives this nice colorful.. 14:09 and it mixes very good with the flavors. 14:12 Alright Rebekah, I think there is only one thing left to do 14:17 with this dish and what is it? Eat it! That's right. 14:20 We hope that you give this recipe a try and enjoy it. 14:25 Now for our special Sabbath dish. It wouldn't be complete 14:30 without a nice desert. One of the issues with many deserts 14:36 is that they tend to be very high in fat, many of them have 14:42 dairy and dairy is not the best thing for you to eat. 14:46 In fact many people have issues with dairy and they don't even 14:49 realize it. It manifests itself with skin problems, 14:54 stomatal problems and the fact that is has such high levels of 14:59 cholesterol...It's not the best thing for your cardiovascular 15:03 health. Instead, here's a nice way of closing a meal 15:07 in a healthy way. This dish... will be helping us to make this 15:14 dish, my youngest daughter, what is your name? 15:17 Elizabeth. Elizabeth. These are products that you can find 15:22 available in your market. 15:25 What type of products are we going to use for desert Susan? 15:29 Here we have some frozen pineapple, we also have some 15:34 frozen mango, we have frozen banana and we also have some 15:38 coconut crème and over here we have some orange juice. 15:42 Another thing that you can add to this recipe is papaya. 15:47 Unfortunately right now... there are seasons of papayas 15:53 and if you don't have it, it's okay, don't use it, 15:56 but if you have it available you can get some, freeze it 15:59 and use it as part of this recipe. 16:04 One this with these dishes is that you can find them in 16:08 the Mexican culture, they have different origins...The coconut 16:12 actually, the word coconut comes from the word cocoa 16:17 because a cocoa looks like a head. So when the Spanish 16:22 and the Portuguese saw the cocoas floating in the ocean, 16:25 they name them cocoa. The bananas come from Malaysia 16:30 and so much they are native from Australia. 16:34 These are one of the foods that are native of Australia. 16:37 The mangos come originally from Southern India, 16:43 and they were brought to all the world including here in 16:46 Australia and finally the pine- apples come from Latin America. 16:52 This is one of the first dishes that Christopher Columbus tried 16:56 and he loved it. The reason why they call them pineapple 17:00 is because it seemed like they looked like a pine cone 17:05 and that's where the word pineapple comes from. 17:07 In the original language, they are called ananas 17:10 which comes from the word nanna and nanna in that original 17:15 language, the Tupi language actually means the 17:18 excellent fruit, which is true because I love these pineapples. 17:24 Finally the orange juice comes from the Arabic, 17:27 the Arabic's introduced the word Naranjo from laranja 17:33 from the Arabic and that's the way that it came to the Americas 17:36 and the rest of the world. So let's get busy with this dish... 17:40 Alright, this is something that actually we just kind of 17:43 threw together one day. we were looking to have a nice frozen 17:47 sweet treat and we looked to see what we had in our freezer 17:50 and this is what we had available... 17:52 Elizabeth you want to help me put some in sweetie? 17:54 You can just put in as little or as much as you want, 17:59 Eddie really likes pineapple so we're going to put in 18:01 a little bit of pineapple... that's good, we'll do that. 18:04 Then let's put in some mango. Do you love mango? 18:07 Yes. Yes, I have a great picture of Elizabeth eating a mango 18:11 when she was a baby, it was all over her face. 18:13 I'm not sure who was eating who. 18:15 In Mexico there is actually more than 40 different types 18:21 of mangos, from big ones to little ones. 18:24 Put in some bananas. That's good. Alright. 18:36 now we're going to put in some coconut milk. 18:39 That coconut milk gives them that fresh taste. 18:46 A rich flavor too. And this rich flavor. It's very nice. 18:51 It makes it nice and creamy as well. 18:53 It's not something that you want to eat every single day 18:55 but once in a while it's fine to use some coconut. 18:59 The orange juice helps us to get it spinning, getting it moving 19:04 around and it also adds a very nice flavor. 19:06 So Eddie if you can...One time we went to Jamba Juice 19:16 which is a place in America where you can get smoothies 19:19 and the girls were so excited they were going to eat 19:21 Jamba Juice for the first time. Then when they actually got 19:25 their smoothie, they all decided that they liked this much better 19:28 than what they had a Jamba Juice. 19:29 Try this. we have to put it on the other way. 20:14 Ready. Alright so we blend it until it's nicely blended 20:22 and then you have a fast, easy, nutritious sweet treat to enjoy 20:26 at home. This is something that we enjoy very much eating. 20:31 This is something that you can accompany many of the dishes 20:36 and it's just like ice cream. One issue with ice cream, 20:42 real ice cream made with milk, is that when you add sugar 20:47 and dairy, that oxidizes the cholesterol in the milk 20:54 and that can trigger more atherosclerosis in the arteries. 20:59 So this without any artificial sugar added, if you taste this, 21:07 some people may think that you put some sugar on it, 21:09 there's absolutely no sugar in it and it tastes really good 21:14 and the nice thing about it is that you're eating a 21:17 phytochemical rich dish. Which means that this actually helps 21:22 you in the prevention of cancer. So it's a good idea to eat 21:27 a nice phytochemical meal. What are these phytochemicals? 21:32 They are protective foods that are found only in plants, 21:38 it comes from the word phyto, and it comes from the word 21:41 chemical. So use this dish in your normal setting, 21:48 enjoy it very much with your family and I'm sure 21:51 you're going to love it when you try this dish. 21:57 So here's the result of this special meal for Sabbath... 22:02 We want to thank Susan and the girls. Thank you very much. 22:06 Thank you! As you can see, simple ingredients, 22:11 you can do some nice healthy dishes and this is the final 22:16 product...We have the tostadas, which again you can do your own 22:21 combination and adapt it according to your needs... 22:25 We have the LaBlabi, or the Mexican, Arabic garbanzos 22:30 and finally we have the nice ice cream looking dish 22:36 which everybody is looking forward to tasting it. 22:40 It has been a pleasure sharing with you these recipes, 22:46 we hope put them in practice. The last time we did some 22:50 cooking classes was in Cairo, Egypt and in the northern part 22:55 of California. So let's go ahead and try some of these dishes. 22:59 Go ahead Talitha, try your tostada. How's that? 23:06 It may be simple, but it's really good. 23:08 It's very good. What about yours Rebekah? Umm. Is that good? 23:19 It's very good. What about yours? I would think that would 23:24 taste good, isn't it? Mmm! It's good huh? 23:30 The best, isn't it? Thank you so much 23:33 for opening your home, we hope you enjoyed these dishes of 23:37 Mexican Cooking Classes of the Ramirez family. |
Revised 2019-05-08