Healthy Living

Mexican Cooking #4

Three Angels Broadcasting Network

Program transcript



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