Participants: Curtis & Paula Eakins
Series Code: TDYC
Program Code: TDYC015065A
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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. |
Revised 2016-01-28