Participants:
Series Code: TDYC
Program Code: TDYC016033A
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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, another cooking program. 01:10 And I have my wife with me, 01:12 she'll be helping me out with these cooking shows, 01:14 is that correct? 01:15 Yup, and my name is Paula. Paula, and my name is Curtis. 01:17 And you know why I said that? 01:18 Why? 01:20 Because for a long time, 01:21 you know, we've been on 3ABN for a while, 01:23 and for long time you kept calling me honey. 01:25 Oh, yes. 01:26 And so somebody called me on a phone one day 01:27 and they said, "Is your name honey?" 01:30 And I said, "That's what Curtis calls me." 01:32 And he said, "What's your real name?" 01:33 And I said, "Paula. But can call me Paula honey." 01:35 Okay, yeah. 01:36 You know, she could have probably 01:38 just read the name on apron. 01:39 You know, at that time when we were first coming, 01:40 we didn't have our names on it. 01:42 We just had the Health Seminars written on them. 01:44 And so it wasn't until, you know, once we got, 01:46 we did the aprons again, I said, "Well, 01:47 may be its best to go ahead and put our names on it." 01:49 Although, I remember one time, I actually had your apron on. 01:52 And I had yours. 01:53 That's right. And nobody said anything to us. 01:55 Not even the camera crew. Nobody said anything. 01:56 Maybe they thought it was planned. 01:58 The whole time that you know, they kept saying, 01:59 I guess it was odd... 02:00 The whole program. 02:02 His name is Paula, her name is Curtis, 02:03 what's that all about? Yeah, we didn't catch it. 02:04 After the program was over, took off our apron, 02:06 wait a minute, I got yours, you got mine. 02:07 So anyway, we got ours own. 02:09 And, so we have another program. 02:12 You know, we've been doing lot of traveling again, 02:14 as South Central Conference helped me to be director. 02:17 And that's covering a lot of states, 02:19 Kentucky, Tennessee, Alabama, and Mississippi 02:21 in north west part of Florida. 02:22 So we travel quite a bit, in that territory, 02:25 the most challenging territory in the south 02:27 or in United States, I should say, but... 02:29 And why would you say that? 02:31 Well, I guess for one thing, 02:32 we have three belt, we call it the three belts. 02:34 We have the diabetes belt 02:36 that runs by through South Central Conference. 02:39 And so, Alabama is the number one state 02:41 with the highest rate of diabetes. 02:43 Alabama was number one. Okay. 02:44 Mississippi is number two. 02:46 And so, another state, Tennessee is up there as well. 02:49 And so, we have the diabetes belt. 02:51 We have the obesity belt, all right. 02:54 And Mississippi is the most obese state, 02:57 nine years running. 02:58 The Alabama, Tennessee is up in the top five, 03:00 and so we have obesity belt. 03:03 And then we have the stroke belt. 03:05 And of course, the stroke belt, you have high blood pressure, 03:08 strokes and heart attacks as well, 03:09 coronary artery disease and so. 03:12 So those three major belts 03:14 running through South Central Conference, 03:19 and particularly African-American population. 03:21 So we have the highest rate in a nation 03:23 in those three categories. 03:25 So, but we have a lot of good, 03:27 wonderful health directors in the local church 03:29 through out our conference to helps and assist us as well, 03:32 so we're very grateful for that. 03:33 And you know, the whole thing with of course, 03:35 our ministry on 3ABN, 03:37 as well as all the traveling that we actually do, 03:39 is all about trying to help people, 03:41 to look at their lifestyle, 03:42 to make the appropriate changes. 03:44 Lot of people meet us 03:45 with different diseases going on. 03:46 And so our goal is basically, we go in, 03:49 we talk about our major killer disease, 03:50 that we do on 3ABN Abundant Living show, 03:52 and the Today's day show. 03:54 And then once we finish talking about that disease, 03:57 we always say, "Oh, taste and see 03:59 that the Lord is good, " because this one thing, 04:00 you can tell an individual what they should be doing... 04:02 Right. 04:04 What food they should be eating, 04:05 lifestyle they should be going through. 04:07 But when it comes to food, 04:08 and you're trying to take away the major super food, 04:11 that's the food the people like. 04:13 When you try to take that away from them, 04:14 they're not really happy about that, 04:16 because they're so used to that. 04:18 And so, one of the things that happens is that, 04:19 we create our foods 04:21 to look like, act like, smell like, 04:23 taste like those foods that people are used to, 04:26 but all plant based. 04:27 And we give them, good point, we give them something better. 04:30 That's right. 04:31 We don't take nothing away 04:33 unless we have something better in it's place. 04:35 So you can take things away from people 04:37 but if they don't get nothing in it's place, they get mad, 04:40 and go back to what they've been eating before. 04:42 Yeah. 04:43 Well, today's show is one of those kind of things 04:45 where we actually going to show them 04:46 some ways of doing some things. 04:47 Mostly, once again, foods that people are used to eating, 04:51 but in a plant based format. 04:53 Okay. Healthier format. 04:54 And so we eat with our eyes, and so if it looks good, 04:57 that's the beginning of it, right? 04:58 Now plant based which means cholesterol free. 05:00 Cholesterol free, low, low sodium, low sugars. 05:05 And you know, and I hate to say the word low, 05:06 we just say low and no, we don't even say that anymore. 05:09 We just say minimal amount. 05:10 Because when I hear some person say, 05:12 "Low sugar, and low fat, and low this, 05:13 " I don't think I want it. 05:15 They think it's low taste. 05:17 Yeah, so, but it's low in sugar, 05:18 and also we use a lot of the natural sugars 05:21 that God put into the plant kingdom, 05:23 which is the fruit kingdom. 05:25 And we'll talk about that, 05:26 but let's look at what we're actually preparing today. 05:28 Okay. Let's do it. 05:29 We're going to start off 05:30 with a strawberry-kiwi Mock Chicken salad. 05:36 We're also going to go from there 05:37 to our special vegetarian meet loaf. 05:41 Okay. 05:42 Very, very good and beautiful. 05:44 We're going to go to of oven roasted Brussels sprouts. 05:48 Oh, okay. That's going to be interesting. 05:50 That's going to be very interesting. 05:51 All right. 05:54 And then we're going to do a stir fry cauliflower, 05:57 that's really going to be interesting. 05:58 Oh, okay, two food people's along, I like those two. 06:01 And then we're going to end with a Mixed Berry Cobbler. 06:07 And so we're very, very, very excited about this program, 06:09 we're excited to get going. 06:11 Now let me just say this upfront. 06:12 Okay. 06:14 People saw the Brussels sprouts, 06:15 they saw the cauliflower. 06:17 Yes, they did. 06:18 And they say, "Those two foods, 06:20 if I don't eat those foods until second coming. 06:22 I would not be upset." 06:24 I know, I know, I know. 06:26 Well, you know, you know, you know, you... 06:28 Curtis been on the show for quite some time 06:30 and you know, we're kind of known 06:31 for bringing in those foods that people hate. 06:33 You remember that day we did the program called Squash It. 06:35 Yeah. Squash it. 06:36 And it was all about squash, the whole squash family. 06:39 Spaghetti squash, and all kinds, yes. 06:40 I mean we get a lot of Spaghetti squash, 06:42 and peanut squash. 06:43 And we made some fantastic things 06:44 with all the different kinds of squash. 06:46 People say, "You know what, 06:47 I think I'm going to try that", you know. 06:49 And then we had that Pastablities 06:51 when we had to going on, 06:52 "Oh, no carbs, I am not doing no pasta, 06:54 no bread, no flour," you know. 06:56 And so we came with that show with the Pastablities 06:58 with all the different kinds of pastas 07:00 that was out there on a market. 07:01 And, of course, people do like an apple, 07:03 we had An Apple A Day show 07:04 with all the apples that was out there. 07:06 And so once again, as I was preparing to get ready 07:09 for the show, Curtis, I kept thinking, 07:10 okay, let's pull out some more of those foods 07:13 that people don't necessarily care about, 07:16 but if they're prepared in a right proportion, 07:19 combination, coloring, they might say, 07:21 "Hmm, I think I'll try that." 07:23 So it's how the food is prepared. 07:25 Absolutely. 07:26 Right. And how it's season. 07:27 So Brussels sprouts right off the bat, 07:29 and people say, "Cauliflower, well, I don't know", 07:31 but this will be an eye open for a lot of people 07:35 doing Brussels sprouts and cauliflower in particular, 07:37 if nothing else. 07:38 And these are brand new recipes also as well. 07:40 Starting off with the very first one 07:42 that we're actually going to be doing today. 07:43 And that's that we're going to a strawberry-kiwi 07:45 chick salad, and it's absolutely fantastic. 07:48 It calls for: 08:07 Okay. 08:09 Okay. Now, this is a gorgeous salad. 08:12 Most people when they think about salad, 08:13 they always think about just lettuce, and tomatoes, 08:14 and cucumbers. 08:16 Oh, no, no, no, no. 08:17 And drown it with dressing. 08:18 At least taste those, just sparkles taste buds 08:20 with something a little bit different. 08:21 If this is actually a one meal dish 08:23 that you can actually do because notice now 08:24 I've got my protein which I'm using my chicken. 08:27 Now let's talk about that, 08:29 for those who may be watching for the first time, you know, 08:31 I have to remind myself, because lot of people say, 08:33 "I just saw your show for the first time." 08:35 Although we've been on here for nearly 20 years up. 08:38 Now that mock chicken strips, 08:40 let's talk about this for just a little while. 08:41 It's actually once again is soy, it's made from soy. 08:44 Okay, soy base. Okay. 08:45 And once again, 08:46 it's actually made into this mock chicken kind of a strip, 08:48 as you can see it looks just like chicken pieces. 08:50 Okay. Okay. 08:52 It comes in a frozen food section 08:53 and in a regular grocery store. 08:54 Frozen food, and in a regular grocery store. 08:56 Your regular grocery store, frozen food. 08:57 Okay. 08:59 And I already have, already salted 09:00 and got it ready for this show, 09:02 because I'm going to putting it in a salad. 09:03 But now, when it become frozen, 09:05 you have to add seasoning to it or it just depends... 09:07 Oh, it depends because this one's actually, 09:09 it was called chicken strips. 09:10 So the chicken strips that came with like a teriyaki dressing. 09:12 Yes. 09:14 So I kind of save all my dressings, 09:15 if I'm going to do just like, for this salad recipe, 09:17 I'm not going to using the teriyaki, 09:19 I'm using a raspberry sauce. 09:20 So with that in mind, 09:22 I'm just going to use the chicken as it is. 09:25 I've actually already sautéed it, 09:27 and I'm just going to be cutting 09:28 into some small bite size pieces. 09:29 Okay, all right. 09:31 'Cause lot of people used chicken into their salads. 09:33 Yeah, a lot of people will do chicken in salad. 09:35 And while I'm doing that, Curtis, 09:36 what I want you to do is, I tell you what, 09:38 I'm going to give you the chicken. 09:39 Oh, okay. Okay? 09:41 You can cut the chicken up. 09:42 I'm going to move that over there, by you. 09:43 You want to use this knife or the one that you got? 09:45 I'll use this one this one. 09:46 Because this one ain't playing. Yeah. 09:47 Okay, while you're doing that thing, 09:49 I'm just going to go ahead 09:50 and start getting the kiwi ready. 09:52 And this is a surprise too 'cause these are, this is kiwi, 09:54 and I made a comment before which I've been on, 09:57 just in case my sister watches the show, 09:59 I don't want her to... 10:01 Oh. I don't want to say it. 10:02 And then she say, "I can't believe you 10:04 dissed me on the television." 10:05 No, well, you don't say her name, don't you? 10:06 Yeah, no, no, she'll know that she's the one 10:08 who said that. 10:09 Oh, boy, that's true though. 10:10 But she would no doubt will know that 10:12 unless you say something. 10:13 No, no, but she will know. 10:15 Oh, okay. 10:16 You know, one time I did a children story, 10:17 and I actually called out Nathan and Jimmy, 10:20 who are actually our relatives. 10:23 And then when I got around them, 10:24 I had to change their name, you know, 10:26 because they were sitting out there in audience, 10:28 I didn't want them to think I was talking about them. 10:30 And then of course, when we got in front of our, 10:33 them, I change the name over to Shanice and Brittney, 10:36 which was really Nathan and Jimmy. 10:38 Oh, now I do remember. 10:39 Remember that, remember that. That's right. 10:41 And then Brittney said, "Meme..." 10:42 Well, my name is Meme, 10:44 and Curtis' name is Cece to our grandchildren. 10:46 And she said, "Meme, 10:48 that girl you were talking about in that story, 10:50 was that me?" 10:52 Was that you? 10:53 And I said, "Well, I don't know, Britney. 10:55 What do you think?" And she said, "Hmm-mm. 10:56 It really was me, 'cause I remember that." 10:58 So I just laughed. Oh, okay. 10:59 You know I laughed about it. You know, what can you say. 11:01 Now I do remember one time, honey that, 11:04 you had some kiwi to... 11:06 and fed it to somebody, 11:08 and you had the kiwi in half 11:12 and this person never seen kiwi before. 11:15 Never seen kiwi... 11:17 We just know you're going to go there. 11:19 Go where? 11:20 You're going to go there, you better hope 11:21 that she doesn't watch this program. 11:23 Okay, when you say she, now you know 11:24 what I'm talking about her, so I can't tell the story. 11:26 See, I mean, you. It will sum up the story. 11:27 Busted. 11:29 No, no, go ahead and finish it out. 11:30 Now, well... 11:31 And just remember, just remember, 11:33 Curtis is the one who told. 11:34 Just remember that. 11:36 Okay, anyway, she never seen kiwi before. 11:37 Yeah, yeah. 11:38 And you cut it in half, you know, all was cut in half, 11:40 and make it look nice and all. 11:41 And she said, "Why are there little ants 11:42 inside that fruit?" 11:44 In a circle. Yeah. 11:45 "Can you pick the ants out so I can eat the fruit." 11:47 I mean, she was serious. 11:50 She was serious. 11:51 Well, you know once again, 11:53 people usually get kind of in a mode 11:55 where they always doing the exact same thing, 11:57 eat the same food all the time. 11:59 One thing I like about 3ABN is that, 12:01 you get the opportunity to see 12:02 a lot of different cooks on the show. 12:04 They have a lot of different ideas, 12:06 a lot of different recipes they're preparing and so. 12:08 You know, I say to you, 12:09 try some of the things that you actually see 12:11 and see if you don't like them. 12:13 You know what I'm saying. 12:14 You'll like them, you'll like them. 12:16 And she did like it. She liked it. 12:17 She said, "Wow, I love, this is great, you know." 12:19 But we're not mentioning any names, are we, honey? 12:21 You still pulling it, you still pulling. 12:23 Okay, yeah, we're not mentioning no names, 12:24 we're not going to go there at all. 12:25 Okay. All right. 12:27 Now, this has a baby spinach in it. 12:28 So we're going to take our spinach and I'm going to... 12:30 And this is fresh spinach right? 12:32 This is fresh spinach. Okay. 12:33 I'm just going to pull it in a bowl. 12:34 Yeah, cut up little bit or tear it. 12:36 No, not cut, just tear it. Oh, tear it. 12:37 If you cut it with a knife, it actually makes it go brown. 12:39 Oh. 12:40 If you tear it with your hands, it does not. 12:41 So we just going to break it up a little bit there. 12:43 Let me help you or what? 12:44 Yeah, you can break up a little bit there. 12:45 Okay. 12:47 You got that going in there, some spinach. 12:48 Just a little bit. 12:50 Fresh baby spinach, just a little bit. 12:51 No, not lot of whole lot of leaf, 12:52 more bite size like, 12:54 and because they're baby leafs anyway, you know. 12:55 Okay, and then on top of that, believe it or not, 12:57 we're going to actually put our strawberries. 12:59 Oh, thee you go. Okay. 13:01 Also wonderful strawberries cut in half. 13:03 Yeah, strawberries. 13:05 This is a real pretty salad. 13:07 Now this is a simple recipe, 13:10 because a lot of times you have cookbooks that you go through. 13:13 And I remember, when I first, we were married, 13:16 and I actually counted 13:18 the number of cookbooks my wife had. 13:21 And it was a total of 70... 13:23 was it 76? 13:24 It was in 70s. 13:25 It might be... it might have been. 13:27 Yeah, it was in 70s. 13:28 The thing is that... 13:30 And you still collecting cookbooks. 13:31 Well, you know, I... the thing that was so amazing 13:32 about cookbooks, Curtis, is that, 13:34 I would see a cookbook and then I would purchase it 13:35 because of the recipe. 13:36 And then I would get home 13:38 and the book might have anywhere from 25 to 125, 13:41 or 525 recipes in it. 13:44 And guess how many recipes worked? 13:46 How many? 13:47 May be two. 13:49 So you know, what I said to myself self, 13:50 you make your own cookbook. 13:52 And what did self said? 13:53 Self said, "You go ahead and do it." 13:55 And so I created a course... 13:57 I am glad you listen to yourself. 13:58 Revised cookbook, I did the global cookbook, 14:00 which is foods from around the world. 14:02 That's right. 14:03 You know, I have a mini book 14:04 that we've actually made recently. 14:06 For Loma Linda products, same products, yeah. 14:07 Loma Linda products and stuff so. 14:09 So, yeah, you know, I always say, you know, 14:10 if you've done set a complain some time about stuff, 14:12 you know, do it yourself. 14:13 And so that's exactly what we did. 14:14 These strawberries... 14:16 Five or four recipes in a cookbook 14:17 that has a, like a 100 recipes. 14:19 Well, the one thing for sure, 14:21 and people ask me all the time 14:22 when we get, they get our books, 14:23 they always ask me, you know, are all recipes good? 14:25 And I always say yes, and the reason is yes, 14:27 because not only had they been on 3ABN, 14:29 but because we've been a community so many times, 14:31 and the recipes actually been proven 14:33 through the people in a community. 14:35 Now if community will eat it, everybody would eat it, 14:37 'cause the community has different taste buds. 14:39 And their taste buds are totally different 14:41 from our taste buds, 14:42 because of the fact that we're vegan vegetarians. 14:44 And so that, 14:45 it might not be something they're going to like, 14:47 but now when we fix it up. 14:48 They eat up. 14:50 As a matter of fact, speaking of that, I need that. 14:52 Okay, and can you feed me on the show 14:55 'cause you haven't fed me in a while, have you? 14:57 Curtis... 15:03 On the other point, that's enough. 15:06 Okay, I'll give you time to put that. 15:08 Putting down there. 15:09 Because somebody started laughing on that one. 15:11 Okay. 15:12 And now, okay, we're going to put a kiwi on. 15:13 All right. All right. 15:15 As the person said, I won't say her name. 15:18 Oh. 15:19 Because the person said... 15:21 See, only the person who did that know that 15:23 we're talking about that person, nobody else. 15:25 Nobody else. Nobody else. 15:27 Nobody else, you know. 15:29 And she may not even watch this show. 15:30 She might not. 15:32 But then again, it may re-air. 15:36 Anyway. Okay. 15:37 You're not going to use all of that? 15:39 Well, let me taste that. 15:40 Okay. You going to feed me again? 15:43 Okay. 15:44 Come on, baby, open mouth, and insert. 15:50 That on point? 15:51 Especially the ants. 15:55 Some out there still laughing. 15:57 No, you don't ran out, you don't ran out. 15:59 Okay, let's go ahead and sprinkle, 16:01 sprinkle on, just taking the... 16:02 Oh, the.. 16:03 No, no, no, chicken. 16:05 What? Chicken. 16:06 Oh, with my hand? 16:08 Yeah, you can do it good, just sprinkle it. 16:09 Just sprinkle around. In different places. 16:12 Over here in the corner. 16:14 Okie-dokie. 16:17 Okay. 16:18 Yeah, yeah, yeah. 16:22 And... 16:24 No, you didn't. 16:25 Okay, you getting habit going on now. 16:27 Did what? 16:28 Really you getting the habit going on. 16:29 You see, the camera wants on me. 16:31 Oh, oh. Oh, oh. 16:32 All right. 16:33 And then we're going to sprinkle on our pecans, 16:35 it's a pecan halves. 16:38 Now let's pronounce, Pecans or Pecans. 16:42 Okay, what do you want to say? 16:45 Well, you know what I want to say.. 16:47 No, let's not. 16:48 But it's pecan "Pecans." 16:51 Today, it's is going to be pecans. 16:52 Pecans, just make sure that you get that word right. 16:54 Yeah. Off camera, it may be pecan. 16:56 It might be, it might be, okay. 16:58 Now, and we top this off, 16:59 we top this off with a raspberry. 17:03 A raspberry dressing. 17:05 Now, did you make that yourself? 17:06 No, I did not. Oh, but you could have. 17:09 I could have, but I did not. Okay. 17:10 'Cause you're Marvin, Millie, what's the word? 17:17 Thirty Modern Millie. 17:19 Yeah, okay. 17:20 Okay, but they got, they've already got this 17:22 already worked out on, there's only to go. 17:23 Yeah, you know, you don't need to do all that, 17:24 you know. 17:26 No, you don't. 17:27 Okay, so we got that raspberry sauce. 17:29 So this a raspberry sauce. 17:30 Raspberry dressing, it's raspberry dressing. 17:31 And you can get this in your healthfood store, 17:34 you can get at your regular grocery store. 17:36 Okay. Whatever your fancy is. 17:38 But this, I like to chill it, and like I said before. 17:40 Like overnight or just a few hours. 17:42 Just a few hours. Okay. 17:43 'Cause you're getting ready to serve it to the people. 17:45 All right. 17:46 Okay, and you can see, 17:47 it has a very, very pretty presentation. 17:49 Yes, it does. 17:50 That has in it, 17:51 and actually when you do this raspberry salad, 17:53 you can actually use this and you can have, you know, 17:54 rolls with it, 17:56 you can use it as a main entree. 17:58 Like sometime, believe it or not, 17:59 I'd like to take something like a whole wheat tortilla chips, 18:03 and put it on the bottom, 18:04 and then put the salad on top of that, 18:06 and then have my dressing 18:08 and everything that goes with that, 18:09 and make this into a meal dish. 18:10 Now, I know that somebody says, that ain't enough food. 18:13 Well, we got to some other stuff 18:14 that I'm going to show you so you don't think 18:16 that's only what you're going to have. 18:17 This is just a start. Is this the salad, okay. 18:19 Yeah, there's more food coming, folks. 18:21 Okay, so let's look at the next recipe. 18:22 Okay, let's do it, honey. 18:24 Well, we're going to make their vegetarian meatloaf. 18:28 Yes, and it calls for: 19:03 Okay. 19:05 Now, that's a lot of, some ingredients, honey, 19:08 some of the ingredients are going to be new 19:10 to some people who are new to 3ABN cooking program. 19:14 So I think, we may want to talk at least about, 19:17 at least two or three of those ingredients. 19:18 Okay. 19:20 Well, let's start with mock. 19:21 So now, what is it, and where can I get it, and... 19:25 Frozen food section. 19:27 And these are beef crumbles, 19:29 it's actually like a ground beef, 19:31 the texture of ground beef. 19:32 So in place of ground beef you can use it. 19:33 Use the crumbles. 19:35 The crumbles, all right. 19:36 And they're already crumbled. 19:37 Already ready. 19:39 And if someone not, like in patties, 19:40 you can crumble them. 19:41 So it just depends on... 19:43 Yeah, but if you... 19:44 It's best to get them already crumbled. 19:46 Well, before we used to have to do the patties, 19:47 and crumble them up, but now they're already crumbled. 19:48 Right, now they're already crumbled, 19:50 so it's easier. 19:51 Major grocery store. Major grocery store. 19:52 Now, for the bread crumbs, 19:54 I'm actually using whole wheat bread. 19:55 Okay. 19:57 And so the regular bread crumbs that you see in the can, 19:58 I don't like them, they got a lot of stuff in them. 19:59 You have to put them in what, a food processor? 20:01 In a food processor and make it into crumbs, all right. 20:02 Oh, the liquid. 20:03 Vital wheat gluten. 20:05 That's another one. Okay, talk about that. 20:06 Vital wheat gluten is a gluten flour 20:07 and it actually is one that has that, 20:09 it causes the meatloaf to be a cohesive 20:11 so that it has like an egg, it's kind of a binder 20:13 to make the meatloaf stay together. 20:14 Okay. 20:16 And so I use the vital wheat gluten. 20:17 It has got that stretchiness going on. 20:18 And that's also at a regular grocery story. 20:20 Regular grocery store, yes it is. 20:21 Now the liquid smoke, talk about that. 20:24 It will be in the same sections 20:25 as they have on Worcestershire sauce 20:27 and tarragon sauces. 20:28 it's just the seasoning, 20:30 and liquid smoke is nothing more than just what it is, 20:32 it's this liquid smoke, it has that, 20:34 it gives that flavor of hickory, 20:36 not like when you're using barbecuing 20:38 or something like that 20:39 that makes the meatloaf come alive. 20:40 And then I got beef style seasoning. 20:42 Yeah, beef style seasoning. 20:43 We talked about it on the other show 20:45 where I had chicken style seasoning. 20:46 So this is beef style seasoning. 20:47 Now, no beef. And it comes in granular. 20:49 No, it comes in a granulated form, 20:50 and so that's why I have it in a water 20:51 so that it can actually begin to make up 20:53 its own kind of a beef broth to go into this is as well. 20:56 Now, where would find that in a grocery store? 20:58 In a grocery store. 20:59 I mean where... 21:00 Health food section, grocery store. 21:02 All these stuff is in a health food section 21:03 in a grocery store. 21:04 Now sometimes, now some of things 21:06 I've been seeing also in the supermarkets 21:08 is they'll have beef broth, a chicken broth, 21:12 and they then will have a vegetable broth. 21:13 So if you can't find beef seasoning 21:16 or chicken seasoning, 21:17 you can use the vegetable seasoning, 21:19 vegetable broth, okay. 21:20 That's you want to use, 21:21 because it does not have any chicken 21:23 or beef in it at all. 21:24 All right. Oh, okay. 21:26 And so I think, that's about it, 21:27 as far as all the things go to make this up. 21:28 This is a wonderful recipe. 21:30 You're going to go ahead 21:31 and start cutting the onions for me. 21:32 All right. 21:34 Are you going to chop them off for me, kind of fine? 21:35 And while you're doing that, I'm going to go ahead on 21:36 and I think I have another knife here, 21:39 I'm going to move this over to the side, 21:41 and then I'm going to go ahead on 21:42 and get the garlic ready. 21:46 This is another recipe that's very, very good. 21:49 I like this recipe. 21:50 It is one I use for the holidays. 21:53 It's a good recipe to use 21:54 when we have people coming over. 21:56 Okay. 21:57 It actually comes with a red sauce, 21:58 believe it or not. 22:00 Okay, now explain the red sauce. 22:01 The red sauce is just, you know, most time 22:03 when people have meatloaves, 22:04 they always want to have something to go over top of it 22:05 when it comes out of the oven. 22:07 Yeah. 22:08 And so in this scenario, we make a red sauce. 22:09 And a red sauce of course, 22:12 we talked about that as the show came on, 22:14 but the red sauce is actually in our cookbook. 22:15 So when you go to cook, the recipe book, 22:17 you'll actually find a red sauce very easy 22:19 and simple to make, all right. 22:20 That's good enough, honey? That's fine. 22:22 So we're going to go ahead here and put the garlic in, 22:23 and we're going to go ahead and put the onions in. 22:25 And both of those can go in. Okay. 22:28 All right. 22:29 And most of time, when I'm doing my meatloaves, 22:32 you know, or I might be using garlic 22:35 and might be using onions, I always sauté them first. 22:38 But because the meatloaf is going to go in the oven, 22:40 it's going to actually cook the garlic and also, 22:42 it's going to cook the onions as well, okay. 22:45 So we're going to put that in. 22:46 Now you're going to go ahead 22:47 and you smelled that smell already. 22:49 I mean, we haven't even started yet, 22:50 we're already going there, 22:52 but we smell and everything, okay. 22:53 So go ahead, the bread crumbs in. 22:54 Okay. Okay. 22:56 And this is two cups of bread crumbs. 22:57 Whole wheat. Whole wheat bread crumbs. 22:59 And you know, 23:00 people call me on the phone lot of times and ask me 23:02 what are the bread crumbs I'm using, 23:03 I use breadcrumbs and croutons on the show. 23:06 And I actually just take the ends of my breads 23:08 that are still there at a house. 23:09 I put them in the refrigerator, as I'm coming toward the end, 23:13 I put up them on a cookie sheet with a little bit of seasoning, 23:16 you know, and you're special favorite seasonings. 23:18 And I croutons out of it. 23:20 Or I put it into the food processor 23:22 and make it into bread crumbles. 23:25 Okay, now, suppose a person does not have a food processor, 23:28 and then may people out there that fits in that category. 23:32 Can they buy bread crumbs already, I mean, 23:36 can you buy bread crumbs? 23:37 You can buy bread crumbs already out there, 23:39 but one of the reason why I make my own bread crumbs 23:41 is, because when you look at your bread crumbs 23:43 in a store, whether it be a Italian, 23:44 or regular bread crumbs, 23:45 not only does it have the actual bread crumbs in it, 23:49 but it will also have sometimes cheeses in there. 23:51 It will have in there... 23:53 Some other things. 23:54 Other things as part of it, beef tart 23:56 and some different things are in their 23:58 that are of animal origin, 23:59 or things I don't want in my bread crumb. 24:02 I really just want a plane bread crumb. 24:03 So if there are bread crumbs out there? 24:06 No, that's why I make my own. 24:08 Oh, so it's, you just can't find it. 24:09 And for audience, and of course, you know, 24:10 this is where you throw that plug in. 24:12 So if you find some bread crumbs out there 24:13 that's more natural, just send them to me, 24:16 you've got my address. 24:17 Okay we're moving it on. At the end of the show. 24:20 Okay, so they have to really get a food processor 24:21 to get the bread crumbs. 24:22 Oh, yeah. 24:24 I just... you know... 24:25 if you're going to be really cooking, you know, those... 24:26 I mean, that's just staple. That's all ingredient... 24:28 I mean. 24:29 Let's go ahead and put vital wheat gluten. 24:31 Vital wheat gluten. Okay, all right. 24:32 Now you don't have to sift it, do you, I mean, it's just... 24:33 No, no, no, this gluten flower. 24:35 And it is there for the purpose of actually helping to bring 24:38 the meatloaf together, okay. 24:40 It's different from a regular flour, 24:42 it's a gluten flour, it has elastic kind of a personality. 24:45 So more of a binding capacity. 24:47 It's definitely a binder, okay? 24:49 All right, we're going to go ahead 24:50 and put those instant oats in there as well. 24:51 Okay. 24:53 All this is what really goes into, you know, 24:54 our regular meatloaf actually have 24:56 not just a gluten flour in it 24:58 but most meatloaves have bread crumbs, 25:00 had some kind of a flour in it. 25:02 And it also will use some type of another binder, 25:05 of course, they use eggs to go in here. 25:07 But no, you know, we all plant based cooking here 25:09 so therefore, we're not going their. 25:10 Okay, now I have a question. 25:12 I'm trying to ask questions that people would normally ask, 25:15 but they can't, so I'm doing it for them. 25:16 Okie-dokie. 25:18 What about, I don't have instant oats, 25:19 but I have steel oats. 25:22 Steel cut the oats. Steel cut the oats. 25:23 Which is the ones that take a longer time. 25:25 Right. Can I do that? 25:26 What you can do is, once again you have a blender. 25:29 Oh. You got to have a blender. 25:30 Okay. 25:31 Or if you just put your oats, 25:33 you're still grain oats into your blender and pulse it, 25:36 it will turn into instant oats, okay. 25:39 Boy, I tell you, 25:40 you're just full of knowledge today, aren't you? 25:45 Yes, is the reply. 25:46 Oh, first finish laughing, I'll go ahead... 25:48 Oh, okay. 25:49 How about, let's get you working 25:51 because you really... 25:52 okay, you're having the time right there... 25:54 See, if I am idle, I start talking, 25:57 so you need to keep me busy. 25:58 Okay, now so... 25:59 You're going to put in the thyme. 26:01 And you also going to put in the garlic powder, 26:02 and the onion powder. 26:04 And I'll just still this liquid around. 26:05 Okay, onion powder. 26:07 And we're going to take this spoon and mash them, 26:08 put them on in there. 26:09 I'm going to add my liquid. 26:11 Now why not onion salt and garlic salt. 26:14 All right, this one is back on you now for real. 26:16 Okay, so while I'm doing it, 26:17 you can tell them why we're not using the garlic salt 26:20 and the onion salt. 26:22 Okay, now, but I was asking you that question so. 26:25 I'm busy fixing the flour. 26:26 Oh, so you want me to answer. 26:27 And you've been with me long enough 26:29 to know the answer to that one. 26:30 So go ahead on that it. 26:32 Twenty three years of marriage, right? 26:33 Go at it, go at it... 26:35 Well, you see now... 26:37 can't open my mouth. 26:38 Garlic salt is nothing more than salted garlic. 26:42 Right. 26:43 And garlic onions nothing more than salted onion. 26:48 It's something like that. Yes. 26:49 Did I say it right? 26:50 The bottom line is that there's not a lot of seasoning. 26:52 So the powder is nothing more than the garlic 26:55 and onion that's powdered. 26:57 No salt added. 26:58 That's right. Okay. 27:00 And they come in granular, granulated, 27:02 also with more than natural as well. 27:04 And so with all that in mind, you want to try, 27:07 we're trying to get that that cholesterol, 27:09 sodium levels, all those things down 27:11 that's causing some major killer diseases. 27:13 So we want to cut those down, 27:14 and we can do that with a plant based cooking, all right. 27:16 So what we're going to do now 27:17 is I'm going to go ahead and begin to add the liquid 27:20 because we've got to make this into a meatloaf. 27:23 Okay. Here comes the liquid, all right. 27:25 All right. And so, you hold that for me, babe. 27:26 Okay. 27:27 I'm going to take this and stir this around. 27:29 Remember this is beef, the beef seasoning, 27:31 beef style seasoning, and it's got the olive oil, 27:33 the liquid smoke. 27:34 All that's already added. That's already in, okay. 27:36 Oh, I see. 27:37 We're going to put that in 27:39 so we can form the meatloaf, all right. 27:42 So because of the seasoning it needs, 27:44 let me hold this one here. 27:46 Okay. 27:47 Good, put this together. 27:48 Now, in most your meatloaves also 27:51 what you will find is that 27:52 they'll use tomato sauce or tomato paste. 27:56 That's another one that hold the loaf together. 27:59 So because we're not using those, 28:01 then this particular one I do have used, 28:03 but we're not using in this particular one. 28:05 We actually just going to use the liquid from the beef, 28:09 the water, the sauce itself, which is the olive oil, 28:13 and we're also going to be using the liquid smoke, okay. 28:17 So once you get it all together, 28:19 you can see it's actually gotten wetter. 28:21 Good old-fashioned meatloaf without the meat. 28:24 Now I cannot recall the last time I had meatloaf. 28:29 I mean regular... 28:30 Yeah, regular meatloaf... 28:32 Yeah, it's been over 30 years. 28:35 But I've made this one up a couple times 28:36 and it is absolute delicious. 28:38 Absolutely delicious. 28:39 Now I have not made it at home in a while 28:41 but I'm making it on a show. 28:42 So what I've done is I've taken my pan, 28:45 and I put my actual parchment paper in it. 28:49 And I'm going to start scooping, 28:51 I'm going to start scooping... 28:52 You don't grease the... 28:54 Because normally what happens is... 28:55 Let's go ahead and put a little bit. 28:56 Oh, okay, you spray it. Okay. 28:58 Just is a tad. Just a tad. 28:59 A tad. 29:02 That's a tad. 29:04 Okay. That's what I call a tad. 29:05 There's two tads. 29:07 So I'm going to do is, 29:08 I'm going to actually just take, 29:10 normally when I make my meatloafs, 29:11 I put them in a meatloaf pan. Okay. 29:13 This time we got to make the meatloaf 29:15 and we're going to actually just put it together 29:16 with our hands. 29:17 And you see this time... 29:19 So why not a meatloaf pan, while you choose. 29:20 This something different. 29:21 Oh, this is something different. 29:23 Something different, you know not the same thing 29:24 all the time. 29:26 This one here is one and they've seen 29:27 this kind of meatloaf, I know they've seen it, 29:28 but this one here is one 29:30 where you actually form the meatloaf yourself 29:31 with your hands, not bad. 29:33 So we're just going to pile it on, 29:35 pile it on. 29:37 Okay. And see it's nice and liquidy. 29:40 And you smell that smell, it's delicious 29:41 that comes from... 29:43 It's that liquid smoke, isn't it, making that... 29:44 Liquid smoke in a garlic, all that's in there, onions. 29:47 Okay. 29:48 And we're going to go ahead on and put in this last part here. 29:53 It makes a nice size meatloaf by the way, okay. 29:58 Okay. 29:59 All right. 30:00 Like a big old tunnel it looks like right now. 30:02 Yes. Okay. 30:04 And what I do is I take and grease my hands. 30:09 And then I begin to form an actual meatloaf. 30:13 That's what you do with your hands. 30:15 Yeah, do it with your hands. 30:19 Okay. 30:21 Its not hard to do. 30:24 So without the pan you can make any form you want to. 30:27 Yeah, you don't have to have a pan. 30:30 Yeah. Okay. 30:31 And I've actually taken the same thing too 30:33 and take a muffin tin 30:35 and you can make individual meatloaf. 30:36 Oh, yes. Okay. 30:38 So you got a round one. 30:40 Now that would be different individual small meatloaf. 30:42 Yeah. 30:44 You see that, it's not hard to do it all. 30:47 So here you got it, got your meatloaf. 30:50 It's going to go in the oven, its going to bake 30:52 and we, like I said before, 30:54 I have a red sauce that goes over top of it. 30:55 Okay. Okay. 30:57 And so this is ready. 30:58 When you're pushing it in, make sure that you push it 31:01 and tightened it up as you're doing it, 31:03 otherwise it will crack on you when you try to cut it. 31:05 So make a nice and tight. 31:07 You want to make it tight, 31:08 you want to make it tight, okay. 31:09 But you want to make it in the shape 31:11 of an actual meatloaf. 31:12 And I'm going to tell you why I like this one. 31:14 I like this one, because in your meatloaf, 31:17 you know, the only thing actually gets done, 31:19 a lots, when I say done, I may have that coloring 31:22 is actually going to be the top of your meatloaf. 31:23 Right. 31:24 When you do it like this, 31:26 you get actually a covering all the way around. 31:27 So it actually evenly browns all the way around a circle. 31:30 Oh, so if it's in a pan, it won't, 31:31 the size wont get brown just, but here... 31:34 Yeah. 31:35 It'll be brown, but the top is the only thing 31:37 that gets nice brown color. 31:39 This way, the whole thing is brown. 31:40 Oh, okay. 31:41 So that's the bonus from doing it this way. 31:43 That's a bonus, that's a bonus. 31:44 Okay. All right. 31:46 So now you know, we've got a strawberry salad 31:47 and now with the kiwi, and everything, 31:48 and now we got a meatloaf. 31:50 Okay, something meaty. A meatloaf. 31:51 Okay. 31:52 Now we're going to go to another one 31:54 that is going to be really, one of our newer ones, 31:55 and that is we're going to be doing 31:57 oven roasted Brussels sprouts. 31:59 And it calls for: 32:12 Okay, welcome back. 32:13 Now this is another one of my favorite ones, Curtis. 32:15 And I mean, when I say my favorite ones, 32:17 I know that most of the time when I ask people questions 32:19 like, you know, "Do you like Brussels sprouts?" 32:21 And they say "Um, not really." 32:23 And they say, "Uh..." 32:25 that means no. 32:27 "Have you had it before?" "Uh, no, I haven't." 32:29 Okay, so then that's why we're actually going to do 32:31 the Brussels sprouts. 32:32 So okay, we like to kind of look at some of those foods. 32:34 Remember now, these are all plant based foods 32:36 and, you know, you can't just stay with the same thing 32:38 over and over again, you got to do, 32:40 got to mix it up a little bit. 32:41 And mixing it up a little bit. 32:43 So you know, and I want to say to you also 32:44 that I was never, I mean, before back in the day 32:46 I was not a Brussels sprout girl. 32:48 But Brussels sprouts, you know, I've learned to love them, 32:51 believe it or not. 32:52 And we're going to fix them away today, 32:53 we're just going to really blow your mind, 32:55 okay, 'cause we, most time 32:56 I think also when you do Brussels sprouts, 32:58 they kind of like steam a little bit, 32:59 put some water on them. 33:00 And little salt, that's it. 33:02 So I mean, this is not my favorite, but... 33:03 I actually bought them. 33:05 And believe it or not they were not your favorite 33:07 until I actually made you sample a couple of weeks ago, 33:09 and you were like, wait a minute, wait a minute. 33:11 I mean you know... 33:13 The way the food is prepared makes a lot of difference. 33:15 So Brussels sprouts come like this, Curtis. 33:17 They come in a little head on them. 33:18 And they're like little miniature cabbages, okay. 33:21 Okay. And you can also purchase them. 33:22 These are organic Brussels sprouts, 33:24 they already come in a bag, 16 ounce bag. 33:26 And they are, so they are already pre washed 33:27 and ready to go. 33:28 Okay. Oh, okay. 33:30 So lot easy. And so, they're lot easier. 33:31 But if you know when, 33:33 Brussels sprouts actually grow on a large stock, 33:34 all right, a big long stock, 33:35 and they kind of sit on the sides of the stock. 33:38 So they break them a loose from there, all right. 33:40 And so they have like a little stock end on them. 33:42 So what you're going to do is, you're actually going to go in 33:44 and you're going to cut that piece off. 33:45 Oh, okay. 33:46 And if you can see, you'll see it's nothing 33:48 but like a center in there. 33:49 Okay, sometime when some of your cooking recipes, 33:51 they'll tell you to get rid of that, 33:52 but you can't because that get through the whole thing. 33:54 So all we do is, we're just actually going to cut down 33:56 in the center of it. 33:57 Cut into half. 33:59 Right, cut in half. And put it in our bowl. 34:00 And then we're going to same thing, 34:02 we're going to cut in, 34:04 and we're going to cut right down the middle. 34:07 Now if you have pieces that are kind of dark 34:10 or something's going on with them then of course, 34:12 you know, you going to get rid of that, 34:13 but I like to keep all the leaves 34:15 because that's a part of the coloring 34:17 of how this actually comes out. 34:19 Okay. Okay. 34:20 So we got the Brussels sprouts up in there. 34:21 Okay. 34:23 A very powerful foods are the Brussels sprouts, 34:24 and also... 34:26 Oh, yes, yes. 34:27 What's the other one you have, the cauliflower? 34:28 The cauliflower, Brussels sprouts, 34:30 they're all a part of that, the cabbage family, 34:32 the cruciferous, you know. 34:34 And I always think it's kind of neat, 34:35 because of the word cruciferous, 34:37 you know, stands for the cabbage group. 34:39 And the cabbage family is a family 34:42 that actually helps to deter control 34:44 or get rid of cancer cells. 34:45 Yeah, powerful, powerful, compound. 34:47 Powerful compound. 34:49 A very high in Vitamin C, Vitamin K, lots of potassium, 34:52 all those are part of the actual family itself 34:54 of that group. 34:56 And the cruciferous, I like the fact of this. 34:58 How about when this flower, these flowers, 35:00 the cruciferous group grows, 35:02 they grow with a flower in the middle, 35:04 and that flower is actually white. 35:06 And then at very center of the flower 35:08 is little red dots, four red dots. 35:10 Okay, for the word cruciferous. 35:13 Yeah, of course. 35:14 Cruciferous, the cross, all right. 35:16 Lot of good research on that. Oh, yeah. 35:17 That's relate the cancer, chemo preventative, 35:21 also another thing is it's also anti-inflammatory. 35:24 Anti-inflammatory. 35:26 For even stomach viruses, and what's the... 35:32 not stomach... 35:34 ulcers, yeah. Okay. 35:35 Peptic ulcers. 35:36 But also epigenetic, 35:38 that's the latest, yeah, epigenetic, 35:39 where it's actually changes the way genes are express, 35:44 all right. 35:45 Epigenetic, that's the latest researched 35:47 on brassicas or cruciferous. 35:50 And so that group has powerful compounds with that. 35:54 And lot of people at times, you know, 35:55 they say about epigenetic, 35:56 epi above, on top of the genes. 35:58 Oh, okay, okay. 35:59 So in change of their environment, 36:01 the way genes are expressed. 36:03 So it doesn't retrains the DNA. 36:06 I can eat these all day long, 36:08 it's not going to change the color of my eye 36:10 from the brown to blue. 36:11 Okay. 36:12 That DNA, but it does change 36:14 the way genes express themselves, 36:16 that's epigenetic. 36:18 And this whole family also is impact on that as well. 36:22 So these are very powerful foods, 36:24 and lot of people don't like them, 36:26 so this is a way of getting that food into your system 36:30 and also get those benefits at the same time. 36:32 I do want to say too, Curtis, 36:34 that they also have a sulfur-containing compound 36:37 in them, that sulfur-containing compound on. 36:39 I don't know if you've ever left something like, 36:41 your collard greens, or kale greens, 36:42 or mustard greens on the stove for a long period of time, 36:46 or let's say, you made a mistake 36:47 and forgot to put them away the night before. 36:49 They might come away 36:50 with this kind of terrible odor, 36:51 it comes from them, 36:53 but that's the sulfur containing compound. 36:54 And believe it or not, 36:55 individuals who might not be able to take penicillin, 36:57 they can do sulfur instead. 36:59 So the sulfur-containing compound, 37:00 God put it in the food we eat. 37:02 You know, as a council on diets and foods, 37:05 the statement is made in a fruits and vegetable, 37:07 grain and cereal kingdom are found. 37:09 All the food elements that we need. 37:11 All the food elements that we need, all right. 37:13 And so the Brussels sprouts 37:14 rather than doing with a lot of water, 37:15 what we're doing is, 37:17 we're actually going to do something neat. 37:18 We're going to put in some of our garlic powder. 37:20 Okay. Over top of them. 37:23 And we're going to put a little bit of the salt 37:26 over top of that. 37:27 Okay. 37:28 And then we're going to take olive oil. 37:30 Now what doesn't taste good with olive oil? 37:33 I mean, olive oil. 37:34 Almost anything... 37:35 Yeah. Yes. 37:37 So you know we've got the olive oil going on. 37:38 So you're just going to coat it and... 37:40 I am coat with the olive oil. 37:41 And then what we're going to do is, 37:42 we're going to take our green spoon, 'cause you know, 37:45 we've got the green going on right now here. 37:46 Yeah. 37:47 Want to take the green, and we're going to just, 37:49 all you going to do is, move it around, 37:51 'cause you want to coat 37:52 the actual Brussels sprouts themselves, okay. 37:53 Oh, okay. 37:55 Put the olive oil, 37:56 and they go in oven at 300, 37:57 and I mean, I'm sorry, 400 degrees 37:59 and they're actually going to go in a oven. 38:01 We're going to show you how we do them at home, okay. 38:03 I'll move this pan over here. Oh. 38:04 You got the green cutting board- 38:06 And we got the green cutting board... 38:07 Brussels sprouts and also the green spatula. 38:12 So what you're going to do is, I always bake them face down. 38:16 Okay. 38:17 Face down, okay. So you can go start doing them. 38:20 Face down on a sheet. 38:22 You want me to just go in and... 38:23 No, no, let me give you something. 38:26 You want to go on in there and get them out. 38:27 Get some utensils here. 38:29 Okay, all right. 38:31 Okay, you got one. 38:32 There you go. 38:33 And- I'm telling you- 38:35 Now you want the leafs and everything. 38:36 I want everything, I want everything there. 38:37 Everything. 38:39 Leafs are part of that coloring too. 38:40 Okay. 38:42 Okay, and we're just going to sit them down. 38:44 I, like I said before, was not a lover of Brussels sprouts, 38:47 but when we started on these, this way, 38:49 and so I saw this recipe somewhere, 38:52 and they had a different kind of version. 38:54 You know, everybody's got a different version out there. 38:56 But the bottom-line is that, 38:57 on these, we just actually- 38:59 but you want to make them face down 39:00 because they will brown on the bottom side first. 39:03 Yes. Okay. 39:04 So just lay them on a cookie sheet, 39:06 lay them on a cookie sheet, 39:07 no rhyme or reason just put them on there, 39:10 okay. 39:11 And if you're doing them on a cookie sheet, 39:14 you want to make them space them apart 39:15 from each other, all right. 39:17 And then you going to be checking them, all right. 39:19 It takes about 30 minutes altogether. 39:21 On each side or- 39:23 No, no, no, 30 minutes altogether. 39:24 So when we're about 15 minutes, you want go and turn them, 39:26 and depending on them themselves, 39:28 you know, you might say, 39:29 you might want to turn down a little bit, just depends. 39:31 Once you see them getting brown, 39:32 and olive oil what makes them get brown 39:34 on the other side, okay, that's because it. 39:35 Right, right, okay. 39:36 So this is a really good, like I said, 39:39 a very good dish to make, and taste delicious. 39:43 Delicious. Delicious. 39:44 Not luscious, but delicious, 39:46 Yes, okay. okay. 39:47 All right, we got them all near- 39:48 We got all the leafs in there. 39:50 Got the leafs in there too- 39:52 When you say leafs, it's actually the skin. 39:53 Oh, it's the skin. 39:55 It's actually the skin, its not the leafs of it. 39:56 You got the leafs, okay. 39:57 'Cause they might be thinking, they're going to get sick 39:59 or something on there, okay. 40:00 So this goes in the oven, it goes in at 400 degrees. 40:02 And like I said before, within about 10, 15 minutes, 40:04 you want to go, and you can turn them over, 40:06 if they've already started turning brown. 40:08 Sometime also, if you're oven's calibrated, 40:11 you might want to start off at 375. 40:13 If you start at 375, and then turn them over, 40:15 as you see them begin turn like a golden brown 40:17 on the bottom part. 40:18 And then you flip them over, all right, 40:20 and then they are now another wonderful dish to add 40:23 to what you're eating. 40:24 It's going to go very, very well 40:25 with our meatloaf. 40:27 And we actually are serving them... 40:28 In the salad... And the salad. 40:30 Yes, all right. 40:31 Get that- So that's our Brussels sprouts. 40:32 We're going to go recheck on them, 40:34 we're going to put them on in the oven, 40:35 and then you're going to see them 40:36 at the very end of the show. 40:38 So along with that we're going to go to our very next recipe. 40:39 Our next recipe, 40:41 how about stir fried cauliflower? 40:43 It calls for: 41:12 Okay, we got one of those foods 41:14 that people have a problem with, 41:16 and that is a cauliflower. 41:17 We did the Brussels sprouts now, the cauliflower. 41:19 Now we got the cauliflower going. 41:20 We, you know, but a lot of people have done cauliflower 41:22 and turn it into mash potatoes. 41:24 Yeah, that's... 41:25 You know, so we're going to cauliflower 41:26 and a stir fry, all right, Okay. 41:28 I knew, we'll do something different. 41:29 So you know the cauliflower comes 41:31 in a great big huge floret, a big, big bub. 41:32 And this is kind of like, it's a lot of these together. 41:34 And so actually what I'm doing is 41:35 I just take that centerpiece out. 41:37 I'm going to take this loose here, 41:39 because this all is going to go into the actual processor. 41:43 Oh, the cauliflower, okay. 41:44 All right, so now you want to cut them down 41:46 to little florets, you see our little florets. 41:48 I'm going to cut them down like that. 41:50 And they're going to go in there, 41:51 and on this one 41:53 you're going to had to be very careful 41:54 to make sure 41:56 that you use the pulse on it, okay. 41:58 We want to turn it into a rice, all right. 42:00 So let's put that top on it. 42:02 Okay, here we go. 42:12 Little bit more. Okay. 42:17 Now this is going to be new for a lot of people, 42:20 'cause everybody used to do the mashed potatoes. 42:22 Take the blade out. 42:24 I'm going to get this thing heated up. 42:25 Okay. 42:27 That is going to be new, it's going to be new. 42:29 And- want to put this here, honey? 42:31 Yeah, go ahead and put in there. 42:32 Okay. 42:34 And I'm getting ready to heat my skillet up, 42:35 and add my olive oil. 42:39 All right. 42:43 And I had a lot of friends 42:45 that were on this low carb diet, 42:47 and they were talking about they use the cauliflower. 42:50 The first time I heard them saying, 42:51 we're using cauliflower as the, in the place of- 42:54 Potato. 42:55 Potato It was like okay, all right, okay, okay. 42:58 And then, and then 43:00 I began to work with a cauliflower. 43:02 You needed a food processor again. 43:03 Not indeed, no more, 43:05 but I see some more of goodies in there, 43:06 but we want to just let it go. 43:07 Yeah, we let it go. 43:09 Okay. All right. 43:10 So we're going to heat our skillet up once again, 43:12 we're heating it up with the olive oil 43:14 and we're going to start and by putting in our onions. 43:19 Okay. 43:21 Some of this knife out of the way. 43:23 So a lot of people do these- 43:25 mash potatoes from the cauliflower. 43:27 Or them might just steam it, steam the cauliflower, 43:30 which I don't get excited about it being steamed. 43:32 Yes, okay. 43:33 I don't know who gets excited about it being steamed, 43:35 but I'm not excited about being steamed. 43:37 We're going to go ahead and put in our onions, 43:39 our bell peppers as well. 43:41 One thing about food once again, 43:42 it's got to have that pretty color, 43:44 it's got to have that pretty texture 43:47 that's going on for people who really like it. 43:49 And believe it or not, 43:50 even though the cauliflower itself 43:52 can have a strong odor to it. 43:53 The way we're going to make it up, 43:55 it does not because it's going to be camouflaged 43:56 by the soy, the sesame oil, and also by the liquid smoke, 43:59 all right. 44:01 Now the mushroom I'm using is the portabella mushroom. 44:04 Because also it has a coloring too it, 44:06 it's a little bit darker than the other regular mushrooms. 44:08 And I want to have that in there 44:10 to save the place of, let's say, putting meat, 44:12 'cause sometime, you know, when we have a stir fry, 44:14 people actually put meat in there. 44:15 But this is going to be no meat, 44:17 its just going to be that the cauli- 44:19 the actual portabella. 44:21 The baby portabella is what we're using 44:24 to do a simulation of actually meet here. 44:26 Actually now stirring up, is going to this thing. 44:28 I'm want to go head on also, and add to that my garlic. 44:33 Okay. 44:34 So you must have a food processor. 44:36 I mean, that's just a basic food kitchen item. 44:39 Yeah, I always say, you, 44:41 there are certain thing you need to have. 44:42 I mean, the certain things you just cannot do without. 44:43 If you're going to be cooking, 44:45 you need to have those kind of things, 44:46 or you know, you can buy already chopped up, 44:47 you're going to pay your money for it. 44:49 But you know, now- 44:50 It's just worth it to go ahead 44:52 and get yourself so- 44:53 Now, you don't want to cook real long, 44:54 all I'm doing is just letting the onions 44:56 get a little bit more transparent, 44:57 translucent, soft and tender, 44:59 because remember, the rest of it is going to cook 45:01 with that cauliflower. 45:02 Oh, I see. 45:04 And the cauliflower does not just cook right away. 45:05 So you're going to have 45:06 to have a little bit of time with that in here, okay. 45:08 So we're going to go ahead and put in the cauliflower. 45:09 If you'll go ahead and put that in for me. 45:11 All right. All right. 45:13 We're doing a simulation of a white rice. 45:15 And this the first time people seeing cauliflower 45:19 in this texture. 45:23 Yes, texture. 45:24 We're making a stir fry, stir fry. 45:29 And you can see already 45:31 it looks like regular rice. 45:34 Mixing with the peppers in it, mushrooms and, yes. 45:39 Okay. 45:40 So I'm going to have you go ahead and start up. 45:42 Let's go and put the onion powder, 45:43 garlic powder, onion powder, either one, that's it. 45:45 Sprinkle that all on. 45:47 And then you're going to sprinkle on onion powder, 45:51 and then you're going to go ahead 45:52 and just put that liquid smoke, liquid smoke. 45:54 Oh, liquid smoke. 45:56 All right. 45:58 That will give the hickory kind of a smell to it. 46:00 And what else? You can put that soy sauce. 46:02 That's it. 46:03 Now put the soy sauce on. 46:05 Look, it's that brown color, 46:07 'cause you know, we're trying to camouflage that cauliflower. 46:10 We're going to put that sesame oil on there also. 46:12 Now this gives out a very distinct flavor, doesn't it. 46:14 Oh, yeah, oh, yeah, oh, yeah, it does it, it does it. 46:17 And I'm going to save the salt to last. 46:21 Going to stir it up. 46:24 And look at that, 46:25 really it's got a nice presentation, 46:27 its very, very pretty, it's attractive, 46:29 and really and truly if you didn't tell anybody 46:31 it was cauliflower, they would eat it up, okay. 46:33 So what we're going to do is, 46:34 we're going to put the lid on it, 46:36 and once it gets done, 46:37 we'll go ahead and use the salt on it as well. 46:39 At the end, or- At the end, at the end. 46:41 We put the salt on it as much as we needed, 46:43 'cause we already got us the soy sauce on it as well. 46:46 So we're going to put a lid on. 46:47 Wow, that was quick, simple. 46:48 Quick and fast, takes about 20, 30 minutes. 46:50 And it looks different, you would not know 46:52 that cauliflower is in that dish. 46:54 Cauliflower. Cauliflower. 46:55 Okay, cauliflower- Is in that dish. 46:57 All right let's look at our next one, our last one, 46:58 which is actually mixed berry cobbler. 47:01 It's calls for: 47:18 Well you know, Curtis, this one of my favorite ones, 47:20 but you know, when I said, 47:22 I was talking about how much goes is in it, 47:23 you know, I said one, but you got to have two bags. 47:26 Two sixteen ounce bags of the mixed berries. 47:28 Now we're with two bags. 47:29 Two, two, two- Two bags, okay. 47:31 But it shouldn't do two four hands, 47:32 but just two, okay. 47:34 Now, all right, we've got these frozen strawberries, 47:35 and what's going to happen is, 47:37 I'm going to go ahead and put in, 47:38 I'm going to put different things in. 47:40 This is cornstarch which is going to actually help 47:42 to give it a thickening agent it needs to have for it to go. 47:45 You're going to go ahead and get those lemon, 47:47 that lemon juice ready for me, okay. 47:49 I'm going to also put into this one 47:50 our Florida crystals, 47:52 which also goes in as well. 47:54 All right. Okay. 47:55 And we're going to put in, 47:57 I'm going to save these Florida crystals here 47:58 for my dough at the end. 48:00 And you're going to make that up, 48:02 and then you're going to go ahead and pour in here. 48:03 I'm just going to stir around. 48:05 You know there is a couple ways I've done is one, 48:06 and I can actually cook it on a stove and make it thick 48:08 or you can actually just allow it 48:10 to do its own thickening as it's baking in the oven. 48:12 So I want you to put that lemon in there for me. 48:14 Put it in here. Oh, okay. In here, in here. 48:16 Go ahead and pour in, okay. 48:18 Yeah. 48:20 Yeah, 48:21 that's what I'm talking about, okay, all right. 48:23 And we're going to just take this spray, 48:27 and we're going to spray our dish. 48:29 Oh. 48:32 And it's a cobbler, 48:33 because it only has a top on it, 48:34 does not have a bottom, okay. 48:36 Also cobbler means it doesn't have- 48:39 The copper has a thick crust on top of it. 48:42 It's not pie, it's actually cobbler, okay. 48:44 All right, 48:45 so we're going to go ahead and pour that in. 48:50 It's very, very attractive. And very easy too. 48:52 Want me to hold it for you, honey? 48:54 Yeah, let me get all the goodies. 48:56 All the juice, you got it? Okay. 49:00 All right. 49:02 And it takes two of these. Okay, so two of these bags. 49:04 Two of these, in order to get enough to go 49:06 into your nine-inch pie shell. 49:08 Okay. All right. 49:09 And once again it's going to cook as it goes around, 49:11 it will cook itself, it will cook to the point 49:13 where it actually will make a thick sauce, all right. 49:15 Okay, now any type of berries, I mean, 49:16 you have a mixed berries, but- 49:18 This is a mixed berries, you can go blueberry, 49:20 a blackberry, we've done them on other shows. 49:21 We've actually have them in our recipe book. 49:23 Other ones are that you can actually make as well. 49:25 And I've already got my pie crust, 49:27 you can use a pie shell. 49:29 In our book we actually have our own pie shells 49:31 we make whole-wheat pie shells 49:33 and this is unbleached shell 49:36 that we've actually made as well. 49:37 We've had them in oats and stuff we've made as well. 49:39 That's right. 49:40 So there's all different kinds that you can actually make up. 49:43 And let's see 49:44 if we want to get this one here to cooperate with us, 49:45 and I think it will, not 100 percent sure. 49:47 We're going to pull that off from there, 49:49 and we're going to lay it across here. 49:52 All right, we want those edges to come on out on both sides, 49:56 all right. 49:58 And we're going to move that in 49:59 and we just going to, kind of- 50:00 Is that called crimp? 50:02 No, I'm not doing that, I'm just actual just covering 50:05 the actual berries themselves as it cooks in the oven, okay. 50:07 Oh, okay. 50:08 Just covering the berries themselves. 50:10 And over here, I got a lot of I thick end, 50:11 so we're going to move that over here on this side. 50:14 So we can have a top- 50:15 Robbing Peter to pay Paul. 50:17 Yeah, something like that, okay. 50:20 And then I'll just take a fork, okay. 50:22 Take a fork, 50:24 okay, take a fork- 50:26 And we're just going to take the fork, 50:27 and all we're going to do is just go on the edges of it. 50:30 Okay. 50:32 I thought you're going to use the fork and cut holes in it. 50:34 No, no, that's when you do pie crust 50:37 to keep the crust from actually swelling up 50:40 while you're making your recipe, the recipe itself. 50:43 That's when you had to punch holes in the crust, 50:44 it is on the bottom. 50:46 Oh, okay. 50:47 But you don't do it on top. No, no. 50:49 On top of this, what I will do is make a little lines in it 50:52 which I'll show you in half second. 50:53 Okay. Okay. 50:55 So you're just going to, the main thing here 50:56 and believe it or not, 50:57 when this goes around and starts cooking, 50:59 it's actually going to lift up this, 51:01 and it becomes a actual crust on top of it 51:05 which I really like, okay. 51:06 So we're crimping it round the edges, 51:08 as, well, Curtis will use the word crimp. 51:10 Okay. 51:11 But the bottom line is that, 51:12 and then we got to take our little knife 51:14 and we're just going to then create- 51:18 Okay, in there. Oh, okay. 51:20 So we want to go away at this point. 51:22 Well, I tell you what, 51:24 I know a lot of people interested in these recipes, 51:26 and also how to get a hold to us. 51:28 So we have a roll, 51:30 and so after that we'll come back 51:31 and see the finished product. 51:33 So here's the information that you need at this time. 51:38 If you would like to contact the Eakins 51:40 to find out more about their ministry 51:42 or if you'd like to invite Curtis and Paula 51:44 to present their seminars in your area, 51:46 then you can contact them at Abundant Living. 51:49 Post Office Box 2873, 51:51 Huntsville, Alabama 35804. 51:55 That's Abundant Living 51:56 Post Office Box 2873, Huntsville, 51:59 Alabama 35804. 52:02 You can call 256-859-1982. 52:06 That's 256-859-1982. 52:11 You may also order their products 52:12 or get their recipes online 52:14 at AbundantLivingTV.org. 52:17 That's AbundantLivingTV.org. |
Revised 2016-06-23