Kid's Time Cook 30

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000001B


00:01 So if you've just joined us on Cook:30 For Kids,
00:04 we are cooking up a storm in the kitchen
00:06 with Seth and Abby from Idaho, and Fiona from California.
00:11 What is on the menu today, guys?
00:15 Creamy corn, chickpea chowder, and chia flax crackers.
00:20 Well, for dessert,
00:21 there is apricot and apple crumble.
00:23 That sounds delicious. It does.
00:25 It really does.
00:27 So what we're making next, guys?
00:28 The chickpea chowder.
00:30 Good one, okay.
00:32 So turn the gas on here,
00:33 we're gonna basically just keep firing ingredients
00:35 into this lovely pan
00:36 until we've made the chickpea chowder.
00:38 What do you think? That sounds good to me.
00:39 Yeah, it sounds good. All right.
00:40 So first thing we'll need for any kind of a chowder
00:42 or something like this is we want some chopped onions.
00:45 So just got a common brand onion here.
00:48 So we're just gonna chop the ends off like that
00:51 and chop it in half and if you want to pull the...
00:53 I remove the skin off those.
00:55 You can grab one, Fiona, and you can grab one, Seth.
00:57 Taking the skins off is probably the longest path
00:59 and this is a lovely, lovely flavor to,
01:02 lovely sweetness for the dishes like sautA(C)ed onions.
01:05 So sautA(C), so sautA(C) means just putting in the pan
01:08 and cooking it up till it becomes soft.
01:10 Don't rub your eyes, don't rub your eyes.
01:12 Don't get onion in your eye.
01:13 Is it strong, is it? Yes, it's a little hotter.
01:16 So if you gonna cut, I'll show you the first one,
01:17 so basically you wanna just push,
01:19 push the knife through there like that.
01:20 Oh, like that.
01:21 And when you're cutting, you're gonna go slide through.
01:24 You're not pushing down 'cause it's harder,
01:26 we just sliding through.
01:27 Okay.
01:28 And then when you get to the end,
01:30 you turn it around and slide through like that
01:32 and you got little diced ones.
01:34 Good that onions.
01:35 So see if you can get that one to go there.
01:37 And while we're doing that, we're gonna do some garlic.
01:40 So we'll grab a garlic press. Do we do like this?
01:43 Oh, no, do the other way first. You go through there first.
01:47 Okay. Oh, left handed, excellent.
01:50 So go through there.
01:51 Now if we can put a big clove,
01:53 well, usually two cloves of garlic,
01:54 these are big ones so we'll put a clove in there,
01:57 and we'll see if you can squeeze that
02:00 into the pot there.
02:02 It's coming off...
02:03 That's okay, that's okay. Rip through the end.
02:04 This part over here.
02:06 Yup, it's getting hot, so stand away from it.
02:07 Oh, it's like a pan pot.
02:08 Oops, all right, so you can put in about a tablespoon of oil.
02:12 I'll give you a hand. Let's go.
02:18 I might have to do it for you. Here we go.
02:20 Look at that. Is this good, about that?
02:21 A little bit more.
02:24 There we go. Is that good?
02:25 Yup, perfect. So give it a stir.
02:27 You don't want the garlic to burn.
02:29 So use one of these nice stirring things
02:31 and mix the oil and the garlic,
02:32 so it's all kind of mixed together.
02:35 There we go, look at that.
02:37 So, Fiona, if you can put the onions in,
02:38 they're already chopped into the pot.
02:42 So garlic and onion are our first two ingredients.
02:45 What are we gonna add next?
02:46 I've got to cut it the other way.
02:49 True, so just put it together like this.
02:51 And you just kind of wrap through over the knife
02:53 or just kind of purposely, so kind of slide through it.
02:57 Like that, brilliant. It's great.
02:59 Go the other way if you want. Brilliant.
03:02 And do the other way as well. I think we need more oil.
03:04 No, it's okay. Little bit.
03:05 It's kind of hard when it gets like that
03:07 but that's gonna close.
03:08 Go and finish it off if you like, but it's a good start.
03:09 Do I add a little bit more oil or is this...?
03:11 It's a lot of practice getting knife stuff done,
03:12 but make sure you be careful
03:14 and always get your mom to do it always because...
03:15 'Cause yeah, it just flew it over there.
03:16 Do I add a little bit more oil or do you think that
03:18 this is good?
03:19 That's good, that should be enough.
03:20 You don't add too much of oil, so put that there in as well.
03:22 Get all the onion in there.
03:24 So we got the onion and the garlic.
03:25 Now, we're gonna add some ingredients,
03:28 this is thyme, fresh thyme.
03:29 So you can buy this in the super market.
03:31 So if you guys can get this and see if you can get,
03:34 we want the green but it's off the end
03:35 but not all the stocky bits.
03:37 So you grab it here
03:38 and then run your fingers back this way,
03:39 and I'll show you over the pot here like this,
03:43 and the green stuff should start peeling off.
03:46 So try and get if off with as much stalks as you can,
03:48 so you just want a little green bits.
03:51 How's that? Is this looking good?
03:53 So if you guys can crape some of those stalks?
03:54 Is this looking good? That is looking fantastic.
03:57 If you wanna do that one, Seth,
03:58 just kind of just ruffle together
04:00 and try to just peel off
04:02 as much force in there as possible.
04:04 And this thyme has a wonderful flavor
04:07 that goes really, really nicely with corn,
04:09 so it's a great combination.
04:13 So it's onion underway.
04:15 The onion will probably take around about five minutes
04:16 to get going before it's nice and soft.
04:19 Doing great steering there. Excellent.
04:22 Next ingredient we're gonna have is,
04:25 trying to better check my recipe,
04:27 oh, we're gonna get some celery.
04:29 So celery is a great ingredient.
04:31 Done. Seth, you done?
04:33 And here we go.
04:35 Let's get a little bit of washing,
04:36 it's got a little bit of dirt on it.
04:39 Chef?
04:40 So, Fiona, can you...?
04:41 Are you all right? Yeah.
04:43 Little bit of onions tears there.
04:44 So just chop the ends of here.
04:46 Seth, you can chop through here and slice through that.
04:47 Just keep it as thin as you can.
04:48 I think is it good? It is good.
04:50 They are brilliant, look at these.
04:52 You gonna roll off, there're some stalks here.
04:53 Do it a little more if you like.
04:56 There you go. You have another batch for you.
04:59 I can hear it sizzling.
05:01 It's the greatest sound, isn't it?
05:02 Oh, look at this, the speed of chopping, it's amazing.
05:04 Don't forget to move your thumb before you get there.
05:07 You are the fastest chopper in the west.
05:09 Look at that.
05:11 That knife is almost as big as you.
05:13 Well done.
05:15 So when that's finished,
05:16 I think that's probably almost enough there,
05:18 hold, that's enough.
05:19 You do the ends there.
05:20 You can do it individually if you want.
05:22 Slide it through, check your fingers, wonderful.
05:26 It's going great. Oh, this is done.
05:28 There's another one.
05:31 Now if you can put that in the pan as well,
05:33 and we'll put this...
05:35 Can I cut those? Are we gonna cut those?
05:37 Yup, so if you wanna put those in there.
05:39 I'll cut them, okay. Okay. Okay.
05:40 You put those in and see if you wanna cut these.
05:42 Celery? Celery is so good.
05:43 I like celery.
05:44 So we're just gonna cut these, guys, an orange pepper,
05:46 and if you can just chop it up into cubes so just...
05:50 The best thing is to get, I mean, see it as you can.
05:52 Chop it in half and chop
05:53 through this way it's easier as well.
05:54 So just slice it through here. Onions.
05:56 So if you want to try with that orange one, it would be great.
06:01 And then we'll do the red one, lovely, it's looking great.
06:04 Awesome. It's great.
06:06 Now, if you wanna put it down these bell peppers
06:08 into the pan, it'll be great.
06:10 And what do you know about this dish
06:12 that we're doing here?
06:13 It's full of vegetables.
06:14 This is looking, this is colorful.
06:16 It is. Keep stirring. This is very, very colorful.
06:18 Lovely. Let's add some yellow.
06:20 So we want it nice and hot for sautA(C)ing
06:22 and they will soften up.
06:23 We don't wanna cook so they kind of
06:24 become really, really, really moist,
06:26 but just enough so they're kind of nice
06:27 and soft, but they retain their shape, and their flavor,
06:30 and their color.
06:32 Okay. Looking good, guys.
06:34 Now we're gonna make a cashew cream to go with this.
06:36 So we're gonna put some cashew nuts in.
06:38 I'll start making corn.
06:40 You can get the corn from the freezer
06:41 that will be great, we'll get that shortly,
06:43 and we're gonna put some cashew nuts in.
06:45 Here they are. So we're gonna put in.
06:49 I'm gonna put in a couple of cashew nuts.
06:52 Got the corn.
06:53 And, Fiona, can you get me a cup of water?
06:56 Yes, that would be great, you can get that moving.
06:57 Should I just keep stirring it? Just keep on stirring.
07:00 You're doing an amazing job there.
07:02 So make sure it all gets done.
07:03 So when you're stirring, you wanna try and lift stuff up,
07:05 so you kind of lift up a bit.
07:06 A bit of onion still on that.
07:08 Should I pour in the water?
07:09 I'm trying to do that, I'm doing like that.
07:11 Does it look so colorful? Yeah, it does.
07:13 She's doing a great job at stirring.
07:15 Should I pour in the water? Yes, put in the water.
07:18 Just one cup of water. Where do I put it?
07:20 I could feel the flame. Yup, pour them in there.
07:22 So we're gonna add some other ingredients.
07:24 All of them? All of them?
07:25 We're gonna add some edamame which are like
07:26 soybeans in frozen.
07:28 And we're adding edamame.
07:29 And pour them in, pour them all in.
07:32 Pour, it's gonna be more colorful but it's so good.
07:35 It looks like a rainbow. It's frozen.
07:37 Exactly, so you can put them in the rubbish bin.
07:39 And the corn we're gonna put in two cups of corn,
07:42 so if you can arrange two cups of corn.
07:44 And if you can come and help me blend this.
07:46 Right over here we're going to be making the cashew cream.
07:48 And we're gonna be using it for two purposes.
07:50 We're gonna be using this, so we can make cashew cream
07:53 and make the corn chowder nice and creamy,
07:55 and also we're gonna save it a bit
07:57 so we can drizzle over the apple crumble
07:58 to make it look beautiful.
08:00 What do you think? So push the 'Go' button.
08:02 Two cups of corn? Yeah, two cups of corn.
08:07 Look at that, it's going good. Yeah, it's so loud.
08:12 Yup, pour the corn in there.
08:14 But edamames are pretty much cooked.
08:16 Yup, that's great, but as they could take a few minutes
08:18 to kind of pour out.
08:19 If I pour them like that, look,
08:21 it's pretty much already cooked.
08:22 That's good enough. Keep stirring, keep cooking.
08:24 Because it's so hot. You can stop now.
08:27 How's that looking?
08:29 So it's kind of looking, it's a little bit thick.
08:30 Fiona, add another half cup of water.
08:31 Okay. That would be great.
08:33 So you kind of need to adjust some extra time.
08:35 So certainly, so at this time we gonna pour that
08:36 like a kind of a cream type thing.
08:38 Here's the yellow you wanted. That's great.
08:40 Yeah, there's the yellow. There's one on the side.
08:41 Look at those colors. It's amazing.
08:43 This is the corn for the corn chowder obviously.
08:45 So keep on stirring.
08:46 Sink everything in, we want it to get cooked
08:47 before the show is over.
08:49 You're doing amazing.
08:50 I'll just turn the gas up so it's nice and hot.
08:52 It's all sticking in it. It does 'cause it's frozen.
08:55 You put that back in the freezer
08:56 if you want when you're finished.
08:57 Looks like a smoothie. It does look like smoothie.
08:59 Put the water in there? Like banana.
09:01 We'll just put another blend up,
09:02 hit with the high button.
09:04 And we're going again and we're hitting stop.
09:09 Something got on my face right there.
09:12 Oh, did it? That happens when you're cooking.
09:14 You're okay? That's great. Yeah, I'm fine.
09:15 See if you can open those chickpeas or garbanzos,
09:18 they have got only about two names.
09:19 I know how this would taste.
09:21 Oh, no, so basically you put it there,
09:22 put it on there and give it a,
09:24 hold it down till it clicks in...
09:25 Okay, this is looking really good.
09:27 Oops, what's hitting here? It's a rainbow.
09:29 Red, orange, yellow, green. White, blue.
09:32 I'll just do it. It's kind of funny. Here you go.
09:33 You keep turning this, so hold it really tight and turn it.
09:35 Get some like blueberries or something.
09:37 Blue and some purple. Other way, other way.
09:38 Oh, so you're left handed. I hope you can do it this way.
09:40 I can do this. That's great.
09:42 So this lovely cashew cream here ready to go.
09:44 But that would taste horrible in here.
09:46 It might spill. Yuck.
09:47 So blueberries.
09:49 Can you get a half a teaspoon of salt?
09:51 Half a teaspoon. It's still in there.
09:53 So is this the teaspoon? That's the lid.
09:54 Is this the teaspoon?
09:56 That's a half teaspoon, so I want a full in both.
09:57 Where do I? Do I drain it?
09:59 Drain it in the sink, yes. This thing is over.
10:00 Sorry. Look at the colors here.
10:02 That's just looking beautiful.
10:04 All we need, all we need is blue and purple.
10:07 And then it will complete. Exactly.
10:08 I'm gonna add some agave nectar.
10:11 Got a tablespoon, you can use honey
10:12 or date puree or any other healthy sweetener as well.
10:16 Yup, put it in there. Put the chickpeas in. Whoa!
10:20 You might need little bit more, you put half on the stove.
10:22 Okay. It's great.
10:24 It's like the rest of the colors.
10:26 Brilliant.
10:27 I'm gonna pour this cashew cream over like this.
10:29 I know those nuts.
10:30 If you blend them you can make a hummus.
10:33 Exactly. So we're gonna lay a little left over.
10:36 That's what my mom does.
10:37 And this is nearly finished. Look at that.
10:38 So probably that will cook for little bit in the break
10:40 and then it will be ready to go
10:42 with a bit of a garnish of cilantro
10:43 and some more time, that will look absolutely delicious.
10:45 What do you think, guys? That does look good.
10:47 Yeah. That's pretty good. It looks good.
10:48 So just pull the crumble out of the oven.
10:52 As you can see this is ready to go, look at this.
10:55 Look at that.
10:57 It looks so good. That looks good.
10:58 So we're just going to put some cashew nuts over it,
11:01 and also we're going to got these crackers.
11:04 So we'll cut these guys up.
11:06 That will be really nice crackers.
11:08 And the pumpkin isn't quite finished.
11:09 So after the break... I can tell those are crackers.
11:11 I can tell. Should I close the oven?
11:13 The pumpkin's not quite finished,
11:14 so we're gonna stir that into the corn chowder as well.
11:16 I'll cut it. I'll cut the crackers.
11:17 So there we go, the meal is virtually finished.


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Revised 2017-05-22