Today Cooking

Quick and Easy Meals

Three Angels Broadcasting Network

Program transcript

Participants: Curtis & Paula Eakins

Home

Series Code: TDYC

Program Code: TDYC015065A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:30 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:06 Hi, welcome to 3ABN Today cooking show
01:09 and this is Curtis Eakins and my wife Paula.
01:14 Paula Eakins. Paula Eakins.
01:16 Yes. Yes.
01:18 You are my wife, right? Okay, Curtis.
01:21 Okay, Curtis, yes, I am your wife.
01:23 Okay, good, yeah.
01:24 Yes, he is my wife... He's my husband.
01:26 See how you got me all mixed up.
01:27 No, I was-- Just get me all mixed up.
01:29 Okay, I'm excited about this program.
01:32 Why are you excited?
01:33 I'm excited because a lot of times we meet people
01:36 who were out there on the road.
01:37 They'll say things like, you know,
01:39 I really want to move over to the vegetarian diet.
01:41 You know, I'm really scared of that vegan thing, you know.
01:44 Oh, the V word. I want--
01:45 I want to go more vegetarian
01:47 and on, but I'm not quite ready yet
01:49 so, this, this program here is quick and easy.
01:51 It's just really trying to show
01:53 how you can kind of make that transition,
01:55 maybe if you're not trying to go all the way in,
01:57 but looking at these recipes that we're gonna do today,
02:00 as quick recipes, easy recipes and healthy recipes.
02:04 Okay, quick and easy.
02:05 So you got to my attention right there
02:06 quick and easy, those two combinations--
02:08 Not a lot of work.
02:09 So we gonna be using some different products
02:12 like we haven't used in the past.
02:14 We're gonna use a couple different ones I mean,
02:15 most of the time I use the same ones over and over again,
02:17 I always tell people.
02:18 You know, they say, what am I gonna do about
02:20 the different ingredients in your recipes,
02:21 and I say, really, if you really look at my recipes,
02:23 I actually use the same ingredients,
02:25 I just use it in different way interchangeably
02:26 depending on what I'm making.
02:28 Yeah, once you get those core staple ingredients
02:30 just by fixing your recipes in the cookbook, yeah.
02:32 Well, let's look at what we're gonna be fixing today.
02:35 Okay. Quick and easy.
02:37 We're gonna do a Barbecue Vegetarian Meat Patties.
02:40 Oh, okay.
02:41 And then we're gonna also do Fishless Patties.
02:44 Oh, fishless.
02:46 Fishless and with those fishless patties,
02:48 we have a Tartar Sauce.
02:50 Okay. All right.
02:51 And then when we'll finish on the tartar sauce curries,
02:53 we're gonna do Oven Baked Potato Chips.
02:56 Totally oven. You gonna love that one.
02:59 And we're gonna be doing Vegetarian Meatballs
03:02 and that's gonna be surrounded in beautiful rice.
03:04 And we're gonna end with a Strawberry in a Cloud.
03:08 In a cloud?
03:10 In a cloud, strawberries in a cloud.
03:11 Okay, that maybe a new term
03:12 for some people strawberry but...
03:14 That's why they gonna keep on watching.
03:16 So they'll be like in the skies, some place...
03:17 That's why they gonna keep on watching.
03:18 Oh, to figure out what that cloud is all about.
03:20 That's exactly right. What's the cloud all about.
03:22 Okay, it sounds good, honey, all right.
03:25 So like I said, you know, when we look at the recipes
03:27 and think about trying to make that transition,
03:30 looking at ingredients and basically
03:33 it would be the same thing like for instance
03:34 we're gonna change our, interchange something.
03:36 For the ground beef, we're gonna be using
03:38 a vegetarian burger mix
03:41 that's actually from Worthington, all right.
03:43 Okay, so this had the same mouthfeel texture.
03:48 That's the name of the game. Okay.
03:49 It got to taste like,
03:50 it's first of all got to look like.
03:52 Yeah, look like. It's got taste like.
03:53 Yeah, taste like. It's got a smell like.
03:54 Smell like. Have the mouthfeels.
03:56 Right.
03:57 And then they're ready to try it.
03:59 And not overly expensive.
04:03 That's the thing I like about the most of it.
04:04 And convenient. That's right...
04:06 I mean it fit all those five or six criterias.
04:08 Yeah. And this is it right here.
04:10 Well, let's go to that very first one,
04:12 which is actually our Barbecued Vegetarian Meat Patties.
04:15 Okay, let's do it.
04:43 Okay, barbecue vegetarian meat, meat balls in parenthesis.
04:49 Yeah, and sometimes people,
04:51 you know, this is all a bit more spiced up
04:52 because later on we gonna come back with another recipe
04:54 that almost use the same ingredients,
04:55 but we're gonna change it over, okay.
04:57 So for this recipe, I've already got
04:59 my Worthington ground.
05:01 Now, let's talk about Worthington now,
05:03 maybe a new term for some people.
05:06 What is Worthington?
05:07 Okay, you know, you know, two things,
05:09 number one is that normally when we're trying to do
05:11 some type of meat alternative that looks like
05:13 and acts like the real thing.
05:14 That same mouthfeel. Yeah, you can use TVP.
05:17 That's textured vegetable protein.
05:19 Textured vegetable protein.
05:20 If I'm doing, if I'm doing a beef one,
05:21 then I will use the brown color one.
05:23 All right. Okay.
05:24 Basically the Worthington vegetarian burger has that,
05:28 as a TVP and they've mixed it all up
05:31 and is actually in a can.
05:32 Okay, so it comes in a can.
05:34 It comes in a can, so normally, normally
05:35 you can get it granulars
05:37 and then you add hot water to it
05:39 or you can get something like let's say,
05:41 on a market they will have like different ones
05:43 Boca and Morningstar, all those are out there
05:46 which are like quick eating, quick fixing things up.
05:48 And so that's the kind of thing we talk about,
05:50 so this was in the can and so it's already made up
05:52 and it's about four cups of that already in here
05:54 that we're putting in
05:56 and now we're gonna begin to add
05:57 in the other new things to go with that.
05:58 Okay, now this can be purchased at
06:00 a lot of your major grocery stores,
06:02 not necessarily health food store.
06:03 Absolutely.
06:05 But some of your major grocery stores, all right.
06:06 Yeah, so what you gonna do, you gonna actually--
06:07 This is a Loma Linda brand, isn't it?
06:09 It's a Loma Linda brand but it's actually Worthington,
06:11 this one here, okay.
06:13 So you're going to go ahead and put in, let's put that all,
06:14 we're gonna put in the garlic powder and onion powder.
06:16 Okay, all right.
06:18 Just sprinkle in here, just sprinkle it around for me.
06:19 All right. Okay.
06:21 And, you know, I'm using also now you see,
06:23 if you see it, you'll see the texture is already nice
06:26 and it's kind of got moisture to it.
06:29 Texture of the ground beef. Yeah.
06:30 And you need to have that in order for all the stuff
06:32 to kind of stick together 'cause we're not putting
06:33 any eggs in this recipe.
06:35 All right, there's no eggs, okay.
06:36 So now we're gonna put in the oats, instant oats.
06:38 We're using instant oats as a binder also
06:40 because it helps to bind it together.
06:42 So when it comes out of the can,
06:44 it looks just like this.
06:45 It looks like this and you're gonna actually doctor it up,
06:48 quick and fair, we call it doctor it up.
06:50 Okay, now we're gonna add the pecan meal,
06:52 because a pecan meal is gonna give also some more texture
06:55 and mouthfeel to the burger itself, okay.
06:58 Okay, pecan meal going in and where can you get,
07:01 you can get this already made, I mean pecan meal?
07:04 Now this is a very, very funny one, Curtis,
07:06 because sometimes people ask me, they say,
07:07 I can't find pecan meal in my area,
07:10 I don't know what I'm gonna do.
07:11 And I say, well, if you have a neighborhood
07:12 with a pecan tree.
07:14 Be friends with them. Be friends with them.
07:16 And then when the time comes,
07:18 get the pecans off the tree, you know.
07:20 And make sure you make them a burger as well.
07:21 Yeah, make them at least one burger.
07:23 But yeah, then you can do it yourself
07:24 or around a holiday time, they'll have the pecans
07:27 and almonds and cashews
07:29 all those are actually in the regular grocery store,
07:31 so all you have to do with that is just get them
07:34 and put them in a blender.
07:35 Oh, you got pecan meal.
07:36 And then there you got pecan meal.
07:38 Or you can buy already milled in a bag or something.
07:40 They have it out there, they have it out there,
07:41 it's out there too.
07:43 Yeah, they do have the pecan meal now done.
07:44 They used to not have it but that also as it can get
07:47 kind of expensive also as well, so it just depends on
07:50 what your purse can handle.
07:51 Just put in now the actual, vital wheat gluten.
07:54 Let's go ahead and put that in.
07:55 Now again this may be something new for some other individuals,
08:00 vital wheat gluten.
08:01 And this should be purchased again at a regular
08:04 health food store or a regular store.
08:06 Regular grocery store.
08:07 Yeah, vital wheat gluten, all right.
08:09 We use that for couple of things.
08:11 But once again, it's being used in this recipe
08:13 for a binder to help bind it together, all right.
08:16 And then of course, what recipe is not gonna be a good recipe
08:20 without chopped onions in it,
08:22 so let's go ahead and put the chopped onions in.
08:23 Okay, chopped onions.
08:25 Chopped onions and we gonna mix it up.
08:27 Gonna get all the goodies. And can I do it with my finger?
08:28 No. Oh, I guess not.
08:30 I know, you're just gonna try do that
08:32 that's why I said, let me get my fork ready.
08:33 I was almost there.
08:34 Oh, couple more. Yeah.
08:36 all the goodies,
08:38 all the goodies, all the goodies.
08:39 And lastly and we gonna put in the beef style seasoning,
08:42 let me just move this around a little bit.
08:44 Now, this is McKay's beef style seasoning,
08:46 so it doesn't have any beef products at all, it's McKay's.
08:51 No beef, no beef. Okay.
08:52 Okay.
08:53 So now they have also chicken style seasoning as well.
08:56 Yeah, if I'm doing the one's I'm actually using,
08:57 when I'm using something that's
08:59 just more of like chicken if I'm doing tofu
09:01 or if I'm doing the other TVP, textured soy protein.
09:04 This will add a color.
09:06 Then I would change the color, yeah.
09:07 Okay, so this MacKay's beef style seasoning,
09:09 again at any regular grocery store?
09:11 Yeah, believe it or not,
09:13 it's in your regular stores now.
09:14 You go to sprinkle that all in.
09:16 Okay. Okay.
09:17 And what does this do to the recipe, I mean...?
09:20 It's a flavor, Just a flavor.
09:22 It helps to give that beef flavor, okay.
09:25 So it's the beef flavor and I like that McKay's--
09:27 And no animal products, even though the word
09:29 beef is in there but there's no animal--
09:32 And the thing is so amazing about these set of recipes
09:34 I'm doing is no milk, no eggs, no cheese.
09:37 It's actually-- Cholesterol free.
09:39 It's actually, shh, it's actually vegan but--
09:42 Oh, you said the V word.
09:44 We actually got those people trying to move over.
09:45 So don't tell them right now we're fixing the food.
09:47 And they won't know--
09:49 They know now but those who are not watching it don't know.
09:51 Those who are not watching it, we are gonna keep this secret.
09:53 Right, just keep the secret. They will keep that secret.
09:54 Just don't use the V word.
09:55 Okay, you can continue steering up, I'm gonna...
10:00 I'm gonna turn this on and get it ready to go.
10:03 Okay.
10:04 And the canola oil, bit of oil, canola,
10:07 you can also use olive oil.
10:08 I gonna ahead and put that in.
10:10 So olive, canola doesn't really matter
10:12 I mean one's preference
10:13 or I know I'll have a distinct flavor so.
10:15 It just depends on your preference as to what you want,
10:17 you know, but you can use
10:19 either one of these in there, okay.
10:20 I'll spread that around a little bit
10:22 to get it nice and hot.
10:25 Okay, this really has the texture of ground beef,
10:28 I mean you look at it and...
10:29 And you know sometimes people ask me,
10:31 can you make this into a meat loaf
10:32 and the answer is yes, you can.
10:33 You can do a meat loaf out of it.
10:35 Anything you do with ground beef, you can use this.
10:36 There you go, there you go.
10:38 And bean, it comes in a can, they're ready to go.
10:39 Now here comes a part that I know that,
10:41 I just, I actually do this, I shake it
10:43 because I'm gonna actually make these meat balls
10:44 with my hands, okay.
10:46 So I'm gonna spray a little bit on my hand.
10:48 You gonna put the meat ball on your hand and...
10:52 Okay, and then I'm just gonna...
10:55 That's a cookie-- What is that?
11:00 It's a-- it's a--
11:03 Ice cream scoop. It was.
11:05 That's a nice size one. Yeah.
11:06 We are gonna make these meatballs.
11:08 See how nice and even that is.
11:09 These are gonna sit on in there.
11:10 Okay, now, Curtis--
11:12 You know, I know you are gonna ask me
11:14 but see, my hands are not sprayed
11:15 so your's already sprayed.
11:18 Now you have to have at least one person on the show
11:20 does not have to spray his hands, so--
11:23 Well, you know, I know one time we did a show
11:25 and when you got to doing you said,
11:27 "That was kind of really gookie on my hands.
11:30 That's why I got that cloth right there.
11:31 Yeah. You know, what I'm saying.
11:33 Since you have already sprayed your hands.
11:34 So we are just gonna do about,
11:35 we will do about four of these in here, okay.
11:37 Oh, okay. We do about four.
11:38 And then makes it nice and round.
11:40 So now this will be meatballs like in spaghetti?
11:43 No, no, these are actually gonna be burgers.
11:46 These are like patties that you are gonna put on a burger bun.
11:49 Okay, well, yeah, I mean you can make them smaller.
11:51 You can choose. You can. You can.
11:53 I've got another recipe I'm gonna be doing
11:54 to make meatballs and it's gonna be almost as,
11:56 almost same but I'm gonna change up a little bit, okay.
11:59 Will you be using the Worthington
12:01 and kind of same product?
12:02 Yep. Yep. Yep. Oh, okay.
12:04 Okay, So now you get a chance to see that.
12:06 You are gonna make sure...
12:07 I could flatten them out little bit there.
12:09 Now you can make these as big as you want
12:12 or you can make them smaller.
12:14 If you're gonna put on a hamburger bun,
12:15 you want to make sure that you actually make them bigger
12:18 so it can fit the size of a bun.
12:20 Yeah. You know, what I'm saying?
12:21 Fit the size of a bun.
12:22 So they are gonna get their selves
12:24 together there, Curtis, and...
12:25 Now, so it takes until they are brown or?
12:27 They brown on both sides.
12:29 And on this particular recipe when I get done with it,
12:31 because depending on the thickness
12:32 of your burger itself,
12:34 then you actually gonna put in the oven
12:35 and then you want to put in the oven
12:37 and let it just at 375 degrees for about 15 minutes.
12:40 Let's look at the inside done.
12:42 Oh, the inside, oh, okay. The inside done, okay.
12:44 Let's just see what's going on here.
12:46 Okay.
12:47 See, this is turning brown and you want to make sure
12:48 it looks just like a burger.
12:50 Yes. Okay.
12:53 No one really know the difference,
12:55 I mean, just looking at this at face value right now.
12:59 I mean, and it has the flavor, the mouthfeel, the texture.
13:04 Texture.
13:05 And bean in the can is very convenient.
13:07 Yeah, can is convenient.
13:09 Carry it anywhere you want to go.
13:10 That's right. Okay.
13:12 I know a lot of time when people ask me to do...
13:14 I'm coming to someone's house and they will say things like
13:17 "We are inviting you to dinner but could you bring something?"
13:22 So I don't like to tell everybody I cook
13:24 but somehow they happen to know that
13:25 and they always say "Well, could you bring something?"
13:26 Then they would name a thing
13:28 they actually typically like to have.
13:29 Yeah.
13:30 If you have the canned item, you could just take it there
13:32 and throw your stuff together, make your patties up,
13:33 you know, and, you know.
13:35 So what's gonna happen at the end of this program,
13:36 you will get a chance to see this
13:38 because once it's done, it's gonna go in the oven
13:39 375 degrees for 15 minutes and then after it's done,
13:43 I just take my barbeque sauce or your favorite barbeque sauce
13:46 and you brush it on top of your burger
13:48 and there you go.
13:50 You got barbeque vegetarian patties
13:53 and it goes in there.
13:54 Now whole wheat buns, some lettuce, tomatoes or--
13:56 Whole wheat bun, lettuce, tomatoes.
13:58 Little bit of-- Red onions.
14:00 Mayonnaise and what have you.
14:02 Now we gonna have that at the end of the program or?
14:04 We might have that at the end of program
14:06 because, you know, people keep on calling telling me
14:07 "They don't know why you don't get my food on the show
14:09 and I don't know what's that all about."
14:11 But what we are gonna do is we are gonna
14:13 actually go to very next recipe
14:14 because if you thought this one was something,
14:15 wait till you see that fishless tuna.
14:18 Now for those Fishless Patties, this is what we are gonna need.
15:02 Okay.
15:03 You know, every time you do fish,
15:04 you just certainly got to do tartar sauce.
15:06 In that fish you have to do tartar sauce.
15:07 Now you mentioned a word Loma-Linda
15:09 that's a brand may be people are not familiar with as well.
15:12 Yeah, but once again, you know--
15:14 It comes in a can?
15:15 Yeah, it comes in a can and we're still trying to...
15:17 That person who wants to make that transition--
15:19 Fast and quick.
15:20 Yeah, because sometime people like on our show
15:22 on "Abundant Living," you know, I'll take beans
15:24 and make burgers, okay.
15:26 I use a lot of stuff from scratch,
15:27 just from the scratch but, you know,
15:29 we are meeting more and more people out there that says,
15:30 "You know, I don't have time for all that, you know."
15:32 And I know you said,
15:33 well, that's lot of ingredients going into this
15:35 but I don't have time for all that.
15:36 So we are trying to make it quicker and easier.
15:38 So once again that tuna is new--
15:40 It's all ready to go? Fishless tuna by Loma-Linda.
15:42 Okay, and of course, my seaweed.
15:45 We got to make this taste like fish, smell like fish,
15:49 look fish, act like fish but it is not fish.
15:52 Okay. Okay.
15:54 So Loma-Linda serves as a base. That's the base, okay.
15:55 And you get also in your regular grocery stores?
15:58 In your regular grocery stores is there as well
16:00 and so is the seaweed.
16:02 Seaweed. All right.
16:03 So we are gonna open this up, Curtis,
16:04 because the first thing we are gonna do
16:06 is we are gonna actually take the seaweed
16:07 and they can see how that looks.
16:08 It's just really, thin, thin, thin flakes, okay.
16:13 And we're just gonna put all those in there.
16:15 Just put them in. Okay. All right.
16:16 Oh, boy, these are thin. Aren't they very thin?
16:18 Paper thin. Yeah.
16:20 They use this also to make sushi.
16:22 That's like vegetable sushi.
16:25 Oh, vegetable, oh, yeah.
16:29 Okay. Is everything in there, honey?
16:30 Yeah, it is. Yeah.
16:32 Okay. And we are gonna pulse.
16:33 Do a pulse on that 'cause we're gonna actually break that up.
16:36 Pulse it now. There you go.
16:40 Keep on. Keep on.
16:42 It's doing it, we do not.
16:49 All righty. Let's check that.
16:51 Just move this around because--
16:52 I mean, they're hard. No, it has a oil base to it.
16:54 Okay. It has a oil base.
16:56 Okay, so hold on. So little bit more pulse it.
16:57 Now go ahead, put the lid on.
16:59 Okay. Stir around.
17:03 Oh, okay.
17:06 Kind of like, don't stop now. There you go.
17:09 Oh. Okay.
17:10 You do lot better than I do, honey.
17:11 Good, you are gonna actually take that bait
17:13 and put it in here.
17:14 Okay. For me. Okay.
17:20 You gonna use that spatula, just go ahead
17:21 and get all the goodies out of there.
17:24 Okay. And those are...
17:26 I member time when you couldn't even find
17:28 these on the market but they're out there now
17:29 because a lot of people are doing the vegetable
17:31 or they are doing the sushi in that.
17:33 Is this at a particular section in the grocery store,
17:38 this seaweed?
17:39 I mean, what section would it normally be in?
17:41 Where they actually have the fish believe it or not
17:43 is where you would see it somewhere in there
17:45 and sometime also some of the stores
17:47 where you have the flours and stuff,
17:48 you will see it there as well.
17:49 It's very, very popular.
17:51 Is nice set of fragrance? Oh, yeah.
17:52 You can smell that fragrance, smell just like a fish.
17:54 How about the camera crew smell that?
17:55 Okay, go ahead and put your...
17:57 The same ones we will dump it in.
17:59 That's the fishless tuna. Okay.
18:01 Now you are gonna drain the juice from the--
18:03 You could drain the juice from...
18:05 You already drain it before we brought in here.
18:06 I mean, just let people know that's all been drained.
18:10 And try to get around the edges, baby.
18:12 Yes, baby.
18:14 Okay. Okay.
18:15 Now for this one also, you're gonna do the same thing
18:17 but now we are not gonna pulse for long time
18:19 because I'm just trying to make it
18:21 a little bit more crumbliest,
18:22 the pieces are too big to make it into tuna.
18:23 Do a couple. Okay, let me just check it.
18:28 That's it. Oh, that's it?
18:29 Yep. That's gonna go in there.
18:31 And you got your spatula. You can hand that...
18:35 Okay, let's get all off.
18:39 Okay. Okay.
18:42 All right, here you go. And let's go.
18:45 Now this is one, one can. Two 10 ounce cans.
18:48 Oh, two ten--
18:50 Yeah, just read the instructions.
18:54 Or just suppose to be in the tuna.
18:57 Whatever the instruction says you'll do that.
18:59 Yeah, forget what I just said.
19:01 Okay. Okay.
19:03 So this goes in here. That will go in.
19:05 Okay, it's very, very simple.
19:06 Very, very easy once again to make.
19:10 I'll get my spoon ready there. It smells good.
19:14 It had... Yeah, it has the fish smell.
19:16 It's got to go, it's got to get that fish smell in there.
19:18 Okay, and then don't pop.
19:20 Yeah. It goes here.
19:22 Never pop, they're kind of rule.
19:27 Okay. Let me just gonna mix this up.
19:30 Okay, we're gonna mix this up.
19:34 Okay. Okay.
19:35 So that's got that... Smell it now.
19:38 Yeah, you smell the fish smell already.
19:39 We haven't even put the other stuff in there.
19:41 Because the other thing that really makes things taste
19:43 and smell like fish is kelp powder.
19:46 Right there we have the kelp powder.
19:47 Go ahead and put the kelp in for me.
19:49 Okay, this is the kelp here. That's the kelp.
19:50 Okay. Okay.
19:53 Now kelp is also gonna help to make it
19:54 more of a fishy flavor and smell also.
19:58 And then we are gonna put in the turmeric.
20:00 Okay.
20:01 And these are just seasonings that go in to make this
20:02 a really nice tasting fish patty, all right.
20:06 I guess people are wondering why a imitation fish.
20:11 You know, believe it or not...
20:12 I mean, what's the purpose?
20:14 When we are doing our programs, we've got three,
20:17 well, do we have two different fish patties
20:19 that we make, okay.
20:21 One I'll do with our yellow split pea
20:23 and then I do another one it's actually a newer one,
20:25 I'm doing with a soy product.
20:28 And then, you know,
20:30 and so I'm always trying to increase, increase
20:32 because people think once again,
20:34 if they are moving into vegetarianism,
20:36 they will say things like,
20:37 "Well, I really want to go vegan,
20:39 I really want to go vegetarian.
20:40 I'm still trying to do the fish thing."
20:43 And, you know, we know
20:44 there's lot of issues with the fish.
20:45 It's a lot of issues.
20:47 Well, yeah, you got the mercury, you got the PCB,
20:48 you got the dioxins and, you know, contaminations
20:51 and so you have all of that too.
20:53 You got the fish forms with this contaminations
20:56 or fecal matter, all that kind of stuff.
20:57 So a lot of people don't want to get that,
20:59 but still want Omega-3 fatty acids.
21:01 But again this is a good substitute for that as well.
21:04 And that's a thing, both of the other two fishes
21:06 that I've actually done, people have had a fit about it.
21:09 They like both of them.
21:11 And of course now we're constantly...
21:12 I'm always changing,
21:14 I'm always seeing what's new out there.
21:15 What's going on out there, and how can we make it work?
21:18 How can it still taste the same way?
21:19 How can it look the same way?
21:20 And so that if the people who are eating it
21:23 are satisfied, all right.
21:24 And so there's no, no pesticides, nothing in this.
21:27 No chemicals, no mercury, no PCB.
21:29 There you go. Now let's put in now.
21:31 Okay. Now we got the thyme.
21:32 All right. It's going in.
21:34 Now we got the onion and garlic powder.
21:35 Add this two.
21:38 Okay.
21:40 You use a lot of your onion and garlic powder
21:41 in all of your recipes.
21:43 In a lot of my recipes.
21:44 It helps to bring the flavor out.
21:45 Now here we go again.
21:47 If you notice that if you look at this recipe,
21:49 if you look at right now what we are doing
21:51 is kind of crumbly.
21:52 It's not gonna stay together,
21:54 but I'll try to make this into a patty.
21:55 So you know and we are not gonna be using any eggs.
21:58 So that's why vital gluten once again?
21:59 Oh, to keep it as a binder. That's right.
22:01 Let me... before you do, just put the parsley into it.
22:03 Okay. You got the parsley in.
22:05 Okay.
22:06 Okay, parsley helps out with that as well.
22:08 You could do fresh parsley or you can do parsley
22:11 that's actually already flaked up, okay.
22:13 Now fresh you will use more, is that the rule or thumb.
22:16 If you use fresh, you are gonna use more.
22:17 Okay. Yeah.
22:19 And if you use one is already either flake
22:20 or granular, you are gonna use less, all right.
22:22 Now we are gonna put that vital gluten in
22:25 because that's gonna give us a substance we need to have.
22:27 You are ready now? Yes, just pull over here.
22:28 And let's turn on the heat.
22:30 Hold on one minute. Hold on.
22:31 All of it. No, let me just do this.
22:33 Okay.
22:35 It's gonna get all mixed in there, okay.
22:38 Okay, go ahead and put some more in for me.
22:40 All of it.
22:42 Okay. Okay.
22:43 There you go. All right.
22:45 So we're gonna mix it in.
22:46 You're gonna pass it, so you can turn that.
22:48 You can do that? I will turn the heat on here.
22:49 Okay. Ready to go.
22:56 And I'm gonna be using some olive oil.
22:59 Okay, olive oil for this one. Olive oil.
23:03 It's very strong flavor
23:06 when you talk about the actual fish itself.
23:09 So some time you use olive oil in cooking,
23:12 depending on.
23:13 This is a cold pressed olive oil.
23:14 Depending on your olive oil, it can be too strong
23:16 and it will take over it.
23:18 On this one here, we're actually gonna be using it
23:20 but the fish is the one stronger than olive oil.
23:22 Oh, okay. Okay. Okay.
23:24 All right, now here's another one of those things
23:25 I'm gonna do and I didn't have my spray can here,
23:27 so I'm gonna put a little bit...
23:29 Oh, you have enough there.
23:30 You can put a little bit in the hand,
23:32 a little bit in my hand.
23:33 That's suppose being your skill.
23:36 Okay. And...
23:38 Okay, I think it's all mixed up here.
23:40 All right.
23:41 Then we're gonna use a scoop and I'm gonna go ahead
23:43 and use this right here.
23:44 Let's use the spatula right here
23:45 and get the rest of it out.
23:47 Okay.
23:48 Matter of fact, I can go ahead and use that
23:49 because you are gonna take and use a half...
23:51 Would you want to use that?
23:52 I'm just gonna scoop it up.
23:54 And so now you make a patty with your hand.
23:55 Now I'm making patties.
23:57 Okay.
23:58 In show you don't want to do this?
24:00 No, you are doing just fine.
24:01 Okay, now I tell you what...
24:03 Yeah, I'm still in the learning stage.
24:04 You are right.
24:05 Now what you see is the gluten
24:07 is actually helping to get this texture.
24:08 Oh, to keep it together. Okay.
24:09 And now we are gonna make it into an actual patty.
24:11 And, Curtis, sometime what I'll do
24:13 but I know we are on TV
24:14 but sometime what I'll do is I'll make all my patties up
24:16 at one time.
24:17 I make them all of that at once.
24:19 So when they go into the skillet,
24:20 they are all going at the same time
24:22 and you won't get a different texture.
24:23 Oh, I see.
24:24 They all cook evenly at the same.
24:26 There you go. There you go. Okay.
24:27 So I'm gonna just go ahead and lay them in here,
24:29 because of the show we are gonna lay them in.
24:30 And what I want you to do while I'm doing this
24:32 is I want you to make the tartar sauce.
24:34 Oh, yeah. Okay?
24:35 Do I need this too?
24:36 That's finished.
24:38 We finished with that completely.
24:39 Okay. All right.
24:40 So we are gonna go ahead and make the tartar sauce
24:42 it goes with that.
24:44 And of course, the longer it sits,
24:46 the more it actually sticks the patties together.
24:49 Remember we are not using any eggs.
24:51 No eggs.
24:58 Okay.
24:59 And you see it's a simple recipe right there
25:01 that you are doing.
25:05 Okay.
25:06 And we got that vegenaise or soy mayonnaise.
25:10 They got all different combinations out there now
25:12 because lot of people have tried to move
25:14 to a mayonnaise that is more soy based
25:17 or does not have the vinegar and other stuff in it as well.
25:20 Okay, so... Okay, now...
25:22 That's vegenaise.
25:23 Vegenaise is already... Now this is a soy type.
25:25 On the market, yeah.
25:26 Mayonnaise, vegenaise
25:28 and some I'm gonna put in which is lemon juice.
25:30 That's lime. Or lime.
25:32 I'm just not following instructions, honey.
25:34 Just need to read, okay.
25:35 And this is?
25:37 Honey. Honey, okay.
25:40 And, well, I want to use that, do I?
25:43 No, no, no, you don't.
25:44 You're gonna cross, cross me and there is a...
25:48 I'll tell you what?
25:49 Let me just get that spoon all right there, okay.
25:55 Okay, you know, you are funny right?
25:56 You know you are funny.
25:57 You know you are funny. Yeah, okay.
25:59 By the way I already oiled that so that that honey
26:01 will come out of there.
26:02 Yeah, you still have a little bit left in here.
26:04 Okay.
26:05 Okay.
26:06 All right, and then it's time to whisk.
26:10 I'm gonna do one more. I'm gonna do one more patty.
26:12 Now whisk this? Yep.
26:14 Whisk it.
26:16 Okay, how I do, we'll see.
26:17 You got it.
26:18 You go there, you would go just stir it, yeah.
26:21 We will make it all mix it.
26:23 Oh, this is it. This is easy.
26:25 That's what I was saying.
26:26 It's got lime, you could smell the lime in there.
26:27 Yeah.
26:29 Yeah.
26:30 Some more here makes a big patty.
26:33 Oh, that's the easiest tartar sauce.
26:35 See.
26:37 See. Okay.
26:38 And so we are making these patties up
26:40 and that's the thick one.
26:42 That's enough right there.
26:44 So that's it for the tartar sauce.
26:47 That's it for tartar sauce.
26:48 And, you know, you didn't want to make the patty,
26:51 so I guess I'm gonna have to clean my hands off here.
26:54 The tartar sauce is gonna be what goes with that
26:56 those patties
26:57 and we are gonna take that one away,
26:59 that whole mixture.
27:00 The bowl? Okay.
27:02 So at the end of the show they will actually see
27:03 the end product with the tartar sauce.
27:09 And we have another one because I mean, well, you know,
27:12 why don't we make some meatballs next, okay.
27:15 Some meatballs?
27:16 Well, we had the meat patties first,
27:17 now this is the meatball.
27:19 That's right. Oh, let's go with it.
27:20 Let's go with the recipe for that.
27:22 Oh, you know what, but before we do that, Curtis,
27:25 I'm just thinking how about fish goes real good with...
27:28 Chips. Potato and chips.
27:30 Fish and chips. Fish and chips. Yeah.
27:31 Okay, let's go with it. Okay, let's look at that one.
27:41 Well, I like this recipe because a lot of times
27:44 people are asking me questions about, you know,
27:47 I love my bread with French fries.
27:49 I love potato chips.
27:51 And I'm trying to figure out ways.
27:52 I know, that's got lot of oil and stuff
27:53 and I'm trying to figure out a way to work this out.
27:55 And I said, you can actually take a baking potato
27:57 and you can actually scrub it down real good
28:00 and then you are gonna keep the skin on, all right,
28:02 and then you are gonna slice it real thin.
28:04 We are gonna put it on a cookie sheet
28:05 and it's gonna go into oven at 450 degrees
28:08 and 10 minutes on one side, 10 minutes on other
28:10 and you got, voila, you got chips.
28:12 Oh, baked chips. Okay.
28:14 You got baked chips.
28:15 And so, I know I said four, but they don't just see me
28:18 do four potatoes, so we are just gonna do two.
28:20 As a matter of fact I'm gonna do...
28:21 You just do one.
28:23 I'm gonna do, I'm gonna do one and you are gonna do one.
28:25 Because I know you haven't done a thing on the show yet.
28:27 I've been doing a whole lot of things on the show.
28:29 Which, what have you done? I did the tartar sauce.
28:32 I mean, that... what's so fun at?
28:34 No, I mean, that tartar sauce was...
28:36 I mean, it was time...
28:38 well, it wasn't time consuming but that's one.
28:40 Did a lot of work, huh. I did something else.
28:43 Did you? Yeah, I can't remember though.
28:45 I know, I did tartar sauce. I got tartar sauce down pad.
28:47 Oh, me.
28:49 Now that need to be a coarse cut.
28:50 Yeah, you are gonna cut it thin.
28:51 Thin, not too thick.
28:53 Yeah, because you are trying to make chips out of it,
28:54 so you don't want to make it too thick, because if you do
28:55 10 minutes on one side and 10 on the other,
28:57 that means it's gonna pop up and so you put that in mind.
29:00 The oven probably already heated, right.
29:01 Oven, oh, definitely, 450 degrees, all right.
29:04 Now different potatoes,
29:05 I mean, you have baked potatoes
29:07 or it just doesn't matter or what.
29:08 I always use, I always use the baking potato.
29:10 Okay. Okay.
29:11 Because, you know, we try and get the assembly that of...
29:14 I want the skin on, this potato like the jacket.
29:16 Okay, now I'm gonna give you potato,
29:20 so that you can actually do it also.
29:21 I think that...
29:22 Okay, well, they already saw you do the potato so...
29:24 No, but they want to see you do a potato.
29:25 Well, you don't know that.
29:27 Don't you want to see Curtis do a potato?
29:28 Yes, I'll do.
29:29 Okay, he is gonna do one for us.
29:31 I didn't get email on that.
29:32 That's all right.
29:34 You will be fine. Okay.
29:35 Okay.
29:37 So you are gonna do that. My turn is next.
29:38 Yeah.
29:39 You go ahead and do some of those and...
29:42 That was okay but...
29:46 Let me just cut... I like this knife by the way.
29:48 Yeah, that's a...
29:49 That's a serious knife.
29:51 It's kind of thick. Oh.
29:52 A serious knife.
29:53 Okay, cut those ends off first, honey.
29:55 When you cut the ends off, it's easier.
29:56 Right here? Yeah, go little further up.
29:58 Okay, there you go and then do the other end as well.
30:00 Now this is... Sharp.
30:02 Yeah, so...
30:03 Okay.
30:06 Yeah, so you are gonna make thin,
30:08 you are gonna make thin slices
30:10 and like I said 450 degrees and...
30:15 in the oven.
30:16 Okay.
30:18 And once you do 10 minutes on one side,
30:19 10 minutes on the other side,
30:21 not a little bit thicker than that...
30:22 Oh, okay. Okay.
30:24 Once you do 10 minutes on one side,
30:25 you are gonna start seeing them pop up
30:27 and so they are getting ready
30:28 and then you are gonna turn over to the other side.
30:30 Then once you take them out,
30:31 then you sprinkle on your salt, all right.
30:34 Oh, not before. Not before.
30:35 Well, why not before?
30:37 Well, salt also just keeps things
30:38 from getting done, remember.
30:40 And you are only gonna use a small amount of seasoning.
30:41 That's enough.
30:42 I don't think you get that many on that pan left off.
30:44 So that's enough.
30:45 So we are gonna place them on, place those on here as well.
30:47 Yeah. Okay.
30:50 And you can do different flavors.
30:52 I know on our "Abundant Living" our "Abundant Living" show
30:54 we did the potatoes also and we put them in olive oil
30:59 and we put them in parsley
31:01 and our different, different seasonings.
31:04 And you can change your potatoes up.
31:05 You can change these up
31:06 but because we are trying to do chips,
31:08 then you want to make sure that you just,
31:10 just do nothing but salt.
31:12 And...
31:13 I'm gonna change, I'm gonna-- That's fine.
31:14 Yeah, do that. Okay.
31:16 And so you want to make sure you're always,
31:17 also one layer, just one layer in there, okay.
31:20 Not overlapping. No overlapping.
31:22 Okay. And so in oven, 400 did you say?
31:26 Four hundred and fifty degrees.
31:27 Oh, 450. 450.
31:28 You can try put as many.
31:30 Yeah, 450 we are gonna put them on here.
31:31 Oh, okay.
31:32 Okay, so we are gonna do 450 degrees,
31:34 10 on one side, 10 is on the other side.
31:37 Bring them out, sprinkle your salt on
31:39 and you are good to go.
31:40 You got your chips to go with the fish.
31:42 With the fish. Fish and chips.
31:43 Or chips is gonna go with those patties.
31:45 With the patties. It's got double ways.
31:46 It's actually gonna be acting here.
31:48 Burgers and fries. All right. That's it. That's right.
31:50 That's it. I'm with you, honey. Okay.
31:51 So this is gonna go in the oven
31:52 and we are gonna look now at the very next recipe.
31:54 Okay, let's do it. All right.
32:25 That was kind of like a tongue twister.
32:27 That was a tongue twister.
32:28 You got it through, honey. I got through it.
32:30 That's right. You know...
32:31 The Worthington, now this again the can product.
32:33 Yeah, this is a can one also.
32:35 Once again looking at that
32:36 and the person try to make that transition,
32:38 you know, they want to move into vegetarianism
32:40 but then on top of that,
32:42 they are not quite ready to go all the way vegan but...
32:45 They just want something quick and...
32:47 They want something quick, they want something easy
32:49 and they want it so healthy.
32:50 Yes. They wanted healthy.
32:51 Okay, we see more and more that going on.
32:53 And most of the people that are talking to us now
32:55 is that young 25, 30 years old individual that has children,
33:01 just getting babies and whatever
33:02 and they are saying they want, they want to raise them up
33:04 more healthier.
33:06 And so, you know, but they don't have time.
33:08 They're either working, she is working, he is working,
33:09 the babies are at the daycare.
33:11 All this is going on and so these...
33:13 the recipes we did today on quick and easy meals
33:15 is things you can actually do ahead of time
33:18 and that way it's already ready,
33:19 the next day you just warm it up.
33:21 Okay, and that's what I like about this one.
33:22 And more the mature audience use this can product as well,
33:26 just depends on person's lifestyle.
33:29 Yeah. Your preference, okay.
33:30 So it's not a... all
33:33 but it's a combination, that what I always say.
33:36 We do things from scratch on "Abundant Living."
33:38 We do a kind of combination of things it's already prepared
33:41 and sometime we start it from scratch
33:43 but this is called quick and easy meals,
33:44 that's the name of this program.
33:46 Quick and easy meals, all right.
33:47 We are using Loma-Linda Worthington.
33:49 Now supposed talking about quick and easy,
33:50 what's gonna happen, this is once again
33:52 the vegetarian burger by Worthington.
33:56 So it comes just like this out of the can.
33:58 Out of the can. Ready to go.
33:59 And it's all ready to go.
34:01 It looks just like ground beef once again okay,
34:02 which is really once again that TVP,
34:04 textured vegetable protein.
34:06 So that's what this is. Same kind of thing, yeah.
34:08 Okay, same thing.
34:09 And what's gonna happen, Curtis, is we've got
34:10 a half a cup of onions diced, minced for me
34:13 so I'll have you do that
34:14 while I begin to put the other things in, all right.
34:16 Oh, okay.
34:17 You just want to cut that real small for me.
34:18 I want to put in the onion powder
34:21 and then I'm gonna put in the garlic powder.
34:26 I like to stir them up right away
34:28 and the reason for that is I want to make sure
34:29 it gets mixed up all over in there.
34:31 That's gonna be thin to bake when you do that, all right.
34:34 Okay.
34:35 Yeah.
34:36 Okay. So we are gonna put it in here.
34:38 Make sure I don't like to have,
34:39 I don't like to eat burger or patty
34:41 where I can actually taste
34:43 the serious flavoring in one particular area.
34:45 So we are gonna do that one. Oh, okay.
34:47 Okay.
34:48 And instant oats are gonna go in because
34:50 instant oats actually helps to hold it together.
34:52 One forth cup and we also gonna put...
34:55 Now let me just, so instant not rolled oats.
34:58 There's a difference, instant.
34:59 We're looking for something to hold it together.
35:02 Okay, the old oats will take a longer time
35:05 if you do it that way.
35:06 Okay.
35:07 One thing about instant oats I like is any kind of liquid
35:09 it gets next to, it actually begins to
35:12 try to draw away from the actual liquid
35:15 and with that it's, we call it actually coagulates,
35:19 it holds like an egg would.
35:21 Okay. Like an egg would.
35:22 All right, we're gonna do pecan meal.
35:24 Again, once again we want that crunch
35:26 to taste like in the mouth.
35:28 We have that crunch like burger.
35:31 Okay. We take good on that.
35:33 The can products are really, really convenient for those
35:35 who just want to go ahead
35:37 and have something already in the cans, ready to go,
35:39 just want to add some ingredients and have a burger
35:43 or you have your fish or whatever.
35:44 Yeah, and then once again like we always say in our programs,
35:46 you know, you're gonna watch the little sodium count,
35:48 you know, obviously we said that before
35:50 when we're doing frozen stuff.
35:51 Anything you're doing,
35:52 you want to check the sodium amount out
35:54 and make sure the sodium amount is not very high.
35:56 Okay, and if you do have something that you're using
35:58 whether be frozen or whatever and it's got sodium in there,
36:01 you don't need to add extra salt.
36:03 So we cut back that way.
36:04 We cut back on the oil amounts so we use also as well,
36:07 so that you're gonna cut back on the amount of oil
36:09 that you're using in the recipe.
36:11 We talked about canola oil and olive oil,
36:13 these are your oils, peanut oil, soy oil,
36:16 these are your monounsaturated oils.
36:19 We're talking about trying to get those into the body,
36:21 faster into the cell itself
36:22 and so these oils do just that, right.
36:24 Some other times love it, people want to get away
36:26 from the red meat.
36:27 Yes, they do. Yeah. From the hamburger.
36:29 That's off the saturated fat,
36:30 the cholesterol trans-fatty acids,
36:35 they are virtually zero fiber.
36:38 Me has zero fiber.
36:39 Right. Right. And low in potassium.
36:43 And so high in sodium, so that combination
36:46 is gonna vary your blood pressure
36:47 and of course you have the carcinogens as well
36:49 and contaminations, so all those things,
36:52 people are getting away from the red meat.
36:54 So this is a better, this is something better.
36:56 This is something better. This is something better.
36:58 And it looks like?
37:00 Looks like, acts like, tastes like,
37:02 has a same mouthfeel.
37:04 And so this was a thing a lot of people see
37:08 that's going be very convenient for them.
37:09 Yeah.
37:10 This was almost similar to the one I did
37:12 where I did the barbeque vegetarian patties
37:14 is almost similar to that but it's got less,
37:16 of the less ingredient in it,
37:18 where I had one half, I'm using one forth
37:20 and making a different type of patty.
37:22 I did a patty first and I'm doing meatballs,
37:24 so it makes a difference somewhat.
37:25 Now you're gonna go ahead and put those onions
37:27 and that's gonna give that flavor, we need to have...
37:31 I chopped it pretty good, honey?
37:32 Yeah, you did a good job. You did good.
37:34 You did good. I do best I could.
37:35 Yes, you could.
37:36 Yeah, I understand that part there.
37:38 I learn from you, honey.
37:39 What I'm have you to do is I'm gonna have you go ahead
37:41 and do that while I get the fire ready.
37:43 Okay.
37:46 Up over here. All right.
37:48 It makes it in real well.
37:49 We're gonna go ahead and turn the stove on.
37:52 Again now, this can be also used in the meat loaf or...
37:56 That can be used in meat loaf but this one,
37:58 this particular one here, I make meatballs,
37:59 I make meatballs 'cause if I'm doing spaghetti.
38:01 And meatballs, I will do my spaghetti sauce
38:04 and my spaghetti first.
38:05 And I always tell people
38:07 when you're doing the meatballs,
38:08 any of those type of food, you want to make sure
38:10 that you do not put it in a sauce
38:11 because remember now there's no eggs.
38:13 All right, there's nothing to hold it, bind it together,
38:15 so it'll break apart.
38:16 So what you want to do is you want take the meatballs,
38:19 have them ready to go.
38:20 When you're ready to serve it, you put your spaghetti,
38:22 it's got sauce going on, you put it in a beautiful dish.
38:25 And then you put your meatballs around the edges,
38:27 it makes a beautiful presentation.
38:29 Okay. Okay.
38:30 Beautiful presentation.
38:31 So I'm gonna turn just down just a little bit a tap
38:33 because now we're making meatballs.
38:36 And I sit that skillet over there
38:38 and I put our oil in.
38:40 Now do you want me to grease my hands
38:43 and do this or you want to...
38:44 We're gonna do the same thing or...
38:46 We'll make meatballs.
38:48 Oh, meatballs, so you don't need to grease your hands
38:50 and do that.
38:51 You got to still have to grease your hands.
38:53 Did you want me to do that or?
38:55 Are you actually volunteering to do meatballs?
38:57 I can't believe I said it to you.
38:59 Mercy. Yeah.
39:00 Well.
39:01 Oh, well, you're doing yourself so...
39:03 No, no, no 'cause we got quite a few of them go in there,
39:05 so let me go and give you some.
39:06 Now, Curtis, these are meatballs,
39:07 so they're not going to be gigantic, okay.
39:09 Okay, and I have big hands,
39:10 so they're gonna be big meatballs.
39:13 I heard somebody laughing.
39:15 They're gonna be this size meatballs,
39:17 you see, what I'm doing.
39:19 Okay, now that's what infinite.
39:20 This is meatballs, it is not a burger,
39:22 it's meatballs and exactly what I want is that.
39:24 Pardon me, that's a size for a new born.
39:27 Okay, do you want me do some now?
39:29 Only if you gonna cooperate, I'm not gonna,
39:31 I'm not gonna, you know, stress you.
39:33 Okay, small amount.
39:35 The matter of fact, let's just go ahead
39:36 and get you worked out, let's just use that...
39:37 Give me work out.
39:39 Let's just go ahead and do that.
39:40 So we're doing a meatballs.
39:42 And once again like I said before,
39:43 when I'm doing my meatballs and stuff like that,
39:45 instead of doing like one at a time and putting here,
39:47 I'm just doing that way, so you can actually see
39:48 what's going on but you can roll around babe
39:51 and you need to roll it 'cause it can come apart,
39:54 so you want to roll it around.
39:55 Oh, roll it. Oh, like that.
39:57 Oh, okay. Like that, okay.
39:59 Because otherwise it'll separate itself, okay.
40:03 This makes like 24 meatballs, okay.
40:06 Okay.
40:07 Okay.
40:09 And so you're gonna make this up,
40:11 roll around your hand a little bit there.
40:14 Flat it out and then put it in a skillet.
40:17 Doing, I'm doing them ahead of time.
40:19 You can make this up and you can freeze them.
40:21 Oh, you freeze them. Yeah, you can freeze them.
40:24 As a matter of act, you can freeze those patties too.
40:26 You can freeze them, okay.
40:28 Oh, okay.
40:29 So you will make your batter up and all at once
40:33 and then just go ahead and freeze them.
40:36 Well, if you're not going to use that in the same day,
40:38 then you would, yes.
40:40 Now one thing about the meatballs,
40:41 once again you see this, the depths of them
40:43 how they're round circles.
40:44 So that means they're not going to get done
40:45 on the way inside, if you're doing this way.
40:47 So basically this is just to brown them, all right,
40:51 to get that brown and going on.
40:52 I'll flatten them out little bit there.
40:55 Okay, and like I said, it makes 24
40:57 but we're not going to do 24 here on the show.
40:59 We're gonna do as many as this here
41:00 skillet will actually hold.
41:02 Okay.
41:03 I like this recipe here because guess what?
41:06 I can actually make two meatball sandwiches, okay.
41:10 Or I call them like poor boy subs.
41:12 I'd like you do one more.
41:13 Okay, we'll do one more
41:15 because I'm gonna have to turn that one there, okay.
41:18 So that rolling it helps to solidify it,
41:22 so that it can stick together,
41:25 I think one more, what you think one more?
41:28 One more. Okay.
41:29 Okay.
41:32 Very good, dozen or so.
41:34 It makes 24 and I like that.
41:38 I flatten it out just a tad bit because you need
41:40 this is in a circle you're not gonna have, it's not gonna...
41:43 It's not gonna get done like you needed to get done.
41:45 Okay, I'm just gonna move the skillet around
41:47 a little bit...
41:48 So now, how would you?
41:49 You used just now, those are big meatballs
41:51 for spaghetti, I mean...
41:53 No, no, no, this meatballs are for spaghetti
41:55 and this is going to be the size.
41:56 These are the size of our meatballs, honey.
41:57 They're gonna shrink up a little bit.
41:59 Remember now, once they do this,
42:00 then they're gonna go in a oven
42:02 375 degrees for 15 minutes, okay.
42:06 And that way, it will actually help to cook
42:09 the inside of it as well, okay.
42:11 Oh, okay, so the oven helps to cook the inside as well.
42:14 This gonna shrink it, yeah,
42:15 that's why you're gonna put it in.
42:17 Yeah, not just like that on it, okay.
42:18 It's just...
42:19 Let me just see.
42:21 We got one, it's already ready.
42:22 You turn once you would it.
42:24 Turn around there.
42:26 Oh, okay.
42:28 Yeah, it couldn't be a little brown there, yeah.
42:29 Little brown.
42:31 See. Okay.
42:32 Remember, we eat with our eyes and so it is the color,
42:35 the color has everything to do with how it looks, okay.
42:38 'Cause, you know, I remember some people,
42:40 I think one person had
42:42 how to make a burger with green split peas.
42:47 And, you know, the eye appeal just wasn't there
42:50 because a burger is not green, it's brown.
42:53 And we eat with our eyes.
42:55 We eat with our eyes.
42:56 And so while as we eat with our eyes,
42:57 you want to make sure that the coloring is
43:00 what people are used to having, okay.
43:01 And it has the same mouthfeel too.
43:03 Yeah, you see how nice and golden brown,
43:05 it's turning golden brown, do it on both sides,
43:07 then you put it on a sheet pan and put it in the oven, okay.
43:10 Oh, I see. All right.
43:12 Now in oven what you said, about 15 minutes, did you say?
43:14 In oven, it goes for 15 minutes at 375.
43:17 Oh, okay. Okay.
43:18 Some time what I'll do is I'll do like maybe about
43:22 may be seven minutes on one side
43:24 and seven minutes on the other side,
43:26 so that it gives you about 15 minutes all total.
43:28 Oh, I say.
43:29 You want to turn them, you want to turn them,
43:30 you don't want to stay on that same side, okay.
43:32 But you can see, look at that coloring
43:34 and there a couple of things of doing this.
43:36 Number one is that the TVP helps to make it brown already
43:39 because it is brown but also the pecan meal.
43:43 If pecan meal helps to get back
43:45 and it also gives you the mouthfeel as well, okay.
43:47 So we got our burgers, I'm sorry meatballs
43:50 that's actually cooking.
43:51 Remember what I say it,
43:53 when you're doing this particular recipe,
43:54 you do not want to add to liquid, all right.
43:58 You add it when you finish your spaghetti sauce,
44:00 you add it then.
44:02 If you're doing like a poor boy sub
44:03 with the whole wheat bread
44:05 and you're gonna pour your sauce over top
44:06 once you put the burger in there
44:08 or the meatballs in there, right.
44:09 But anyway it makes a wonderful, wonderful
44:11 either a sandwich
44:12 or it makes this really good for meatballs.
44:15 It's good for...
44:16 if you're doing Alfredo sauce, you may have that is just,
44:19 it's so many things you can do with it.
44:22 But make your meatballs up, put them in there.
44:24 And once you do 24,
44:25 you're not gonna probably use them more at one time,
44:27 then you can actually freeze them in the freezer,
44:28 take them down from the freezer,
44:30 throw them out and they're ready to go.
44:31 Oh. Okay.
44:33 From the can already, ready you go.
44:34 Very convenient.
44:35 And once again you will see it
44:37 at the end of the program, so let's move.
44:38 All of the food at the end. At the end.
44:40 So let's move to the very last recipe.
44:43 Let's do it. All right.
44:45 Strawberry in a Cloud, it calls for...
45:00 Okay.
45:02 We're now down to the part.
45:04 Talk about sweets.
45:06 Got to have a dessert.
45:07 No matter what it goes down, it's got to be a dessert.
45:09 I mean, it had to have a dessert.
45:11 They have to.
45:12 Now talk about quick and easy meals.
45:14 Once again here is something quick and very easy
45:16 and fast to make.
45:17 You can make it ahead of time.
45:19 You can put in the refrigerator for the next day
45:21 or they don't want it in afternoon.
45:22 But it's definitely a sweet treat
45:24 and it tastes delicious.
45:25 Strawberry Cloud. Strawberry Cloud.
45:27 The cloud part, I know about strawberries
45:30 but what's with the cloud?
45:31 You can ask me about that,
45:32 but the reason why we do the cloud thing
45:34 is because of the fact that it's soft and airy.
45:37 Oh, like a cloud. Yes.
45:39 These are white?
45:40 No, it's gonna be red.
45:41 Oh, red, a red cloud.
45:45 Oh. Okay, so now...
45:46 I know you're gonna ask that question.
45:48 So this is the quick and easy one, Curtis.
45:49 What we're gonna do is you're gonna go ahead on
45:51 and let's just chop it a bit there
45:52 and get that ready.
45:54 This is the... This is Mori-Nu.
45:55 Mori-Nu tofu. This is the soft silken.
45:58 Silken.
45:59 It's got that shininess on it...
46:01 So a different texture.
46:02 You don't want the firm, you don't want the extra firm,
46:04 you want to soft silken.
46:06 So go ahead and put that on in there for us.
46:08 Okay.
46:10 And I got most of it in there.
46:13 Yeah, there you go.
46:14 Okay.
46:16 Okay. So that's gonna go in.
46:17 And we're gonna...
46:19 Remove them out first or what?
46:21 Okay, first of all let me clean all this over here.
46:23 Oh.
46:26 Okay.
46:27 Okay.
46:29 Now what I'm gonna have you do is
46:30 I'm gonna have you go ahead and do the lemon.
46:31 Go ahead and put the lemon, it's your favorite toy
46:33 right there.
46:34 You're gonna take that lemon and you just...
46:36 It calls for just a half of a lemon
46:40 and it's very quick and easy once again with that as well.
46:46 Okay, and I'll get that juice out of there.
46:49 The juice out of there.
46:50 You go ahead and sprinkle on top of that tofu.
46:52 That's gonna help us to solidify it also
46:54 and help to get thicker.
46:56 Okay. All right.
46:58 All right.
46:59 So we're gonna put a lid on, go ahead
47:00 and start spinning that tofu around.
47:02 Then we're gonna add other things too it, all right.
47:03 Okay, place the lid.
47:05 And at this time we're gonna use the on button.
47:10 Spin around little bit there.
47:13 Stop it.
47:14 And because it's soft, it spins very quickly,
47:17 very, very easily.
47:19 We're gonna move this around and...
47:21 So this will be the cloud.
47:23 Is that correct? This'll be a cloud.
47:26 Okay. All right.
47:27 Now what I'm gonna do next is I'm gonna actually
47:29 go ahead on and put in,
47:32 you can just go ahead and put it on.
47:34 You put in through here.
47:37 Okay. All right.
47:39 Go ahead turn it on.
47:44 There you go.
47:50 Put a the lid back on there.
47:55 All right. Okay.
47:56 Once again, you see
47:57 it's gonna come all the way up to the edge,
47:59 not a problem, not a problem
48:01 because once those strawberries go in,
48:05 it's gonna change its personality, okay.
48:07 Let's see.
48:08 But the fructose which is a fruit sugar,
48:09 a natural fruit sugar you can find it.
48:11 Fruit sugar, natural fruit fructose.
48:13 Now people are anxious about the fructose.
48:14 I'm sorry. I'm sorry. I'm sorry.
48:15 Okay, I'm using in this particular one,
48:18 I do fructose fruit sugar and I also do Florida crystals,
48:21 so this has Florida crystals.
48:22 So this is the Florida crystals.
48:23 Florida crystals. Little different.
48:25 Now what's the different because you know
48:26 you have fructose Florida crystals.
48:27 Well, fructose is a fruit sugar, all right.
48:30 Doesn't get that mixed up with...
48:32 Okay, one, if you want your baked goods.
48:36 Yeah, it depends on what I'm actually working with
48:38 but I like this particular Florida crystals
48:41 in this particular recipe.
48:42 Most of the time I'm using Florida crystals,
48:43 it's in my cakes, on my cookies or some of my pie fillings.
48:47 But I'm putting it in this one
48:48 because I really like that flavor it has
48:50 that cane flavor, it's got a nice flavor to it,
48:54 so that's why it's in this particular recipe.
48:55 Okay. Okay.
48:57 We're gonna go ahead and put the strawberries in
48:58 and put those in and really it's two cups,
49:02 I just actually to split them all out there
49:04 and this is where we get that color
49:06 that we need to have as well.
49:07 All right.
49:09 And on. Yeah.
49:17 Okay.
49:18 And you're gonna go ahead and whisk it around.
49:20 Now the cloud is red, red, a red cloud.
49:26 Okay, one more time, honey.
49:27 Just down in there, just get the size and stuff down,
49:29 make sure that white portion is down, babe.
49:31 Yeah. Okay.
49:32 One more time.
49:34 Yeah, one more time.
49:35 Okay.
49:48 Okay. All righty.
49:50 And so we're gonna stir it around
49:52 and once again, the longer as it sits, Curtis,
49:54 it actually because of the lemon is in it.
49:57 It's going to help it to get a little bit thicker
50:00 but it is a soft, a soft type of a base here
50:04 in strawberry in a cloud, okay.
50:06 I'm gonna have you take that off.
50:07 And you can just pour it in here so they can se that.
50:09 They gonna see at the end of program as well.
50:11 Okay. All right.
50:13 Let me...
50:14 Just hold, and I usually take them
50:16 like under here where the blade this,
50:18 I'll hold the blade with my finger.
50:19 Oh, okay, do it that way. That way.
50:21 Okay. Just pour it in and all that.
50:24 Good move, baby, good move.
50:27 And it serves for, it makes four servings of this
50:30 and I know that Curtis is going to...
50:33 Well, we've to watch him 'cause I know he's gonna
50:34 want to taste this
50:36 but he will have to taste it at the end of the show.
50:38 I'm probably going to taste all of it
50:40 at the end of the show.
50:41 End of the show. At the end of the show.
50:43 At the end of the day.
50:44 At the end of the day,
50:46 the food is going into the mouth.
50:48 Yeah, yeah. All right.
50:50 So I think we've accomplished
50:51 quite a bit today on meals, quick meals.
50:54 And now so because of some new recipes
50:57 you have developed, got a new book,
51:01 a cookbook or cook booklet
51:02 I will say in over two dozen recipes,
51:05 done it with the Loma Linda, was it in brand type foods
51:09 and, so all the yesterday,
51:12 I think some of the recipes we did even today as well,
51:14 there is on your screen.
51:16 So just go to our website
51:18 for more information about that.
51:20 But this was a good program, honey.
51:22 And so we're gonna at the end when we come back,
51:25 we're gonna sample some of the food.
51:27 We're gonna show everything first.
51:28 Everything first. And maybe, maybe...
51:31 If I act right.
51:32 I don't know, we'll see.
51:34 All right, okay.
51:35 Well, in a way after the roll here,
51:38 we're gonna come back
51:40 and you'll see the finished product,
51:41 so stay by.
51:45 If you would like to contact the Eakins
51:47 to find out more about their ministry.
51:49 Or if you'd like to invite Curtis and Paula
51:51 to present their seminars in your area.
51:54 Then you can contact them at Abundant Living,
51:56 PO Box 2873, Huntsville, Alabama 35804.
52:02 That's Abundant Living, PO Box 2873,
52:06 Huntsville, Alabama 35804.
52:10 You can call 256-859-1982.
52:14 That's 256-859-1982.
52:18 You may also order their products
52:20 or get their recipes online at abundantlivingtv.org.
52:25 That's abundantlivingtv.org.


Home

Revised 2016-01-28