Participants:
Series Code: TDYC
Program Code: TDYC190008A
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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 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:35 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:09 Welcome to 3ABN Today. 01:11 My name is Paula, 01:13 you are Curtis or you can flip it. 01:16 My name is Curtis, your name is Paula. 01:19 Did he confuse you? Okay. 01:21 I think I confused myself. 01:22 Perhaps just look at our apron. 01:24 Yeah, what time we have the wrong aprons? 01:26 Oh! 01:27 I know, nobody said a thing. 01:28 By accident, we didn't even know it 01:30 after the show had aired. 01:31 And then it came when we saw 01:32 that we had the opposite aprons on. 01:34 And did not get one email. 01:35 Nobody called us. 01:37 Nobody called, nobody emailed. 01:38 Maybe they thought we did on purpose. 01:40 But you remember... No, no, no. 01:41 When we first got started many months ago... 01:45 There were no names. 01:46 No, you have a name? 01:47 No, no, no, no. 01:49 Every time you would talk to me and I was doing recipes, 01:51 you kept saying, honey, honey, honey, honey. 01:54 Been saying honey for 22 years. 01:55 And so, it was so funny 01:57 that a lady actually calls on the phone and she said, 02:02 "Is your name really, Honey?" 02:04 What is your name? "And what is your name? 02:06 'Cause he keeps calling you honey." 02:08 And I said, "My name is Paula." 02:09 That's why Paula and then I said, 02:12 but you can call me Honey Paula. 02:15 Okay. 02:16 How about that? All right. 02:18 Okay, that makes sense? 02:19 It's not gonna be Paula. 02:20 Oh, we talk about the Meals in Minutes, 02:22 Meals in Minutes. 02:23 And this is one of those shows 02:24 where, you know, you start thinking 02:26 about what you're gonna fix for dinner, 02:27 and then you want to fix stuff 02:29 that's nutritious, and delicious at the same time. 02:32 And, of course, you know, we are really heavy 02:34 into plant-based cooking which means 02:36 that we say we're vegetarian or vegan, 02:40 but it just really gave us a rough time. 02:42 So today on our show, Curtis, guess what we're fixing? 02:45 We're gonna be fixing a sauteed spinach. 02:48 Oh, okay. Very, very good. 02:50 And then we're gonna fix a Cuban black beans. 02:53 Aha! Cuban black beans. 02:54 Cuban black beans, 02:56 decorative and we're gonna be doing 02:57 also yellow steamed rice. 03:01 A little magic one we made on there. 03:02 Not white rice, not brown rice, but yellow steamed rice. 03:04 Yellow, and then we're doing barbecue jackfruit. 03:08 That's gonna be a new one. Okay. 03:09 What's the jackfruit? That's the new one. 03:11 That's the new one. But I know what it is. 03:12 And then we're gonna finish up 03:14 with our banana pudding dessert. 03:16 Okay, that's gonna hurt somebody. 03:18 Oh! Big time. 03:19 And this is the no-bake one also. 03:20 Oh, no-bake? 03:22 Oh, saving electric bill. No baking, no baking. 03:24 Yeah, yeah. Okay. 03:25 So as I was saying, 03:27 you know, we talked about Meals in Minutes, 03:28 you know, a lot of people say, 03:30 you know, sometime is this too complicated recipes, 03:32 too much stuff going on. 03:34 This is one of those shows where it's quick and easy. 03:36 It doesn't take a lot to do it. 03:38 You can prepare it ahead of time. 03:40 You can prepare it within a few minutes 03:41 believe it or not. 03:43 As you're going through it, we're gonna be showing you 03:44 how to do that today on our program as well. 03:46 Okay, Meals in Minutes. 03:47 And so minute Meals in Minutes... 03:48 I wonder how many cookbooks do you have over the years, 03:52 I mean 'cause you've been cooking 03:53 since but I'm not gonna put it. 03:55 Well, when I first started cooking, 03:57 doing recipes and stuff... 03:58 At Oakland, California. 04:00 I wanna say that I must have close 04:01 to 100 and something. 04:02 Yeah. 04:04 But the thing is that, Curtis, 04:05 I went to programs, 04:07 I saw the shows and I got the cookbooks 04:10 and I came home, 04:12 and I started trying to work with it, 04:14 and I discovered that 04:15 maybe in a cookbook there might be two. 04:20 Two what? 04:21 The one it was demonstrated, and one other one. 04:23 Two recipes that were... That really worked. 04:24 What really worked? 04:25 So that really got me worked up. 04:28 Not only did I spend a lot of money, 04:30 but the rest of recipes I didn't understand. 04:32 So that's one of the things that... 04:33 Bit complicated then. Yeah. 04:34 Yeah, that's what made me really say, 04:36 you know what, we need you a cookbook, 04:38 which is actually a part of my master's program. 04:40 But do a cookbook, 04:42 and then really spell out everything. 04:44 And so people say, 04:45 "Well, how come all your recipes are good?" 04:47 The reason the recipes are good is because they are recipes 04:49 that had been proven and tested... 04:52 In the community. 04:53 By the community, which, sometimes it's different 04:56 from the way we do not plant-based 04:58 and so when if we can make them say yay, 05:00 then it went into the book. 05:02 Okay. 05:03 So the cookbooks have become really... 05:04 Made easy. 05:06 Made easy. An E and a Z. 05:07 EZ. We got that. 05:09 Yeah, vegetarian cooking made easy and global. 05:10 And global, around the world. And the supplemental pack now. 05:12 And the supplement, yeah. 05:13 Though I kind of think I'm going to be doing recipes 05:14 until Christ comes in the clouds of glory. 05:16 If He delayed His coming? 05:17 Well, you know what, we got to keep them going. 05:19 That's all I can say. Yeah, keep it going. 05:21 That's all I can say. 05:22 Well, this very first one is a very easy, 05:23 very simple one, very easy to do. 05:26 And it's a sauteed spinach. 05:28 Let's look at the ingredients. 05:29 All right. 05:40 Okay, that's good. 05:41 Now you can't get any faster than that, 05:42 you just cannot. 05:44 This is about quick as you gonna get. 05:45 You know, back in the day, I used to do spinach salads. 05:47 And I've done a couple of them 05:48 and I say, "Well, wait a minute, 05:50 why don't we saute that spinach?" 05:51 Oh! Okay. 05:52 Well, I want you to know that has a nice taste to it too, 05:54 and it's a good way to get those greens in also, 05:57 so we're going to actually saute. 05:59 We're gonna saute the spinach, okay? 06:01 And I've actually also along with that, 06:04 not only sauteed the spinach, but also sauteing now kale 06:09 and chopping it up real fine. 06:10 I remember back in the day when we used to do kale. 06:12 We just put a lot of water. 06:13 Now back in a day for those who may not be familiar 06:15 with that type of language, 06:17 that means some time ago back in the day, 06:19 some terminologies like we need to rest of the time. 06:22 Okay, okay. Verify that. 06:25 Now is this spinach this is from our garden? 06:26 This is baby spinach, already packaged. 06:27 No. You do have a garden? 06:29 We have a garden, 06:30 but this is packaged spinach, already packaged up. 06:32 Already packaged. 06:33 I did the spinach, but this is a baby spinach, 06:37 the ones I grew in the yard 06:38 which is regular spinach itself. 06:40 And so this recipe is actually calling for olive oil, 06:43 one of my favorites, okay? 06:45 It's a cold pressed olive oil 06:46 that we're using also in this one, 06:48 and it's got regular onions in it, 06:50 and it's got that spinach going on. 06:53 And we're gonna do salt to taste at the very, very end. 06:56 So we're gonna get started with this one as we begin. 06:58 Now saute some onions. 07:00 The saute... 07:01 You know the thing I like about this recipe too 07:03 is you don't wait for the onions to saute 07:07 before you put the spinach in. 07:09 You actually start the onions up, 07:11 then you put the spinach on top of it. 07:13 And as you're moving through, you're turning it. 07:15 Yes, that's right. That's right. 07:16 And so the onions had been sauteed 07:18 and spinach being cooked at the same time. 07:19 And a flavor, yep, and a flavor from the onions 07:21 going up into the spinach. 07:23 Otherwise, if you do that first, 07:26 then onions may burn. 07:27 Well, you don't want to burn because it's sauteing. 07:29 Yeah, not to be there too long. 07:30 Yeah, it'll be in it not too long. 07:32 So usually what I do is 07:33 I actually just move the onions around in the skillet. 07:36 You can hear they're now starting to sizzle. 07:38 Okay. That's on low heat. 07:40 And it's on low. 07:41 We just make sure it's on low. 07:44 Yeah, sure. Well, that's a big skillet too. 07:46 It is a big skillet. 07:47 Okay. And... 07:50 Okay. 07:51 And now we're gonna just put in, 07:54 matter of fact, why don't we do that? 07:55 You hold it for me 07:57 and I'll start putting in there. 07:58 Okay. 07:59 We're gonna actually just put in the spinach. 08:01 And the thing is so amazing, Curtis, 08:02 is that it looks like a lot of spinach, 08:04 but, Honey, when this gets done, 08:06 there's not gonna be anything. 08:07 Well, it just kind of cooked down a little bit, huh. 08:09 It cooks it. Oops. 08:10 Okay, let's get all the spinach. 08:12 Yeah, that's gonna be cooked real fast. 08:18 And no matter how much it looks like a lot, 08:20 it's not gonna be a lot. 08:21 We get all that spinach in there, is it all in? 08:23 You put the lead on or just keep it... 08:25 Yeah, we gonna... 08:26 No, no, we're gonna put lid on so it can start sweating. 08:30 So it bites up in there. 08:32 And we're just going to turn this hold up. 08:34 Let me just turn this down. 08:36 Okay. 08:38 Did I get spinach up under here? 08:40 Yeah, that's finished, 08:43 down at the bottom is already cooked. 08:46 Okay. 08:48 It's gonna start sweating. 08:49 And like I said before, I like to take and do. 08:52 Sometimes just for variety is like spinach, 08:55 Swiss chard is another one, kale is another one. 08:59 These are some ones they're now 09:00 actually being used quite a bit. 09:02 Then you get your green veggies in 09:04 and then a different combination. 09:06 Now when sometime people don't like that... 09:07 So now no water, 'cause it juices its own water. 09:11 No water because the Creator God 09:13 did a fantastic thing 09:14 when it came to green vegetables. 09:16 And that is they have their own water base 09:18 inside of them. 09:19 'Cause most of your fruits and vegetables, 09:21 like 90% water, 95%, 85% water, yeah. 09:22 Absolutely, absolutely. 09:24 And you can already see it starting 09:25 to actually do that sweating going on. 09:26 It will sweat and then come back down 09:28 and that's your water from the lettuce. 09:31 Well, not lettuce, from spinach itself. 09:32 From the spinach. 09:34 So you can do a spinach salad, you can saute it. 09:36 And also I've done some different things 09:38 with the spinach as well 09:39 and a cookbook we've done a quiche 09:40 with a spinach quiche and we put this spinach 09:43 on our lasagna or manicotti. 09:45 So it's a very versatile vegetable. 09:48 Sometime, you have family members 09:50 that say, I do not like vegetables. 09:52 I don't like spinach and stuff. 09:54 This is what you call hide it in certain foods. 09:56 High in iron. Hide it. 09:58 Yeah. Hide it. 09:59 And yes, it's high in iron, but hide the vegetables. 10:02 Hide the vegetables. 10:04 In the food. In the food. 10:05 And don't say anything. 10:07 And yes, it's high in iron. 10:08 Yeah, low in calories. 10:09 There you go. All right. 10:11 Now when would you put the salt... 10:12 I'm not gonna do that 10:14 because in one minute I'm gonna take an, 10:15 open this up and I'm gonna turn it 10:17 so that the bottom layer could come on top of the top, 10:19 but you could already see it starting to... 10:20 Yeah, you could see it's shrinking down already. 10:22 Shrink. 10:23 Yeah, okay. 10:24 And it will shrivel up. 10:26 Let's go ahead on and help it out. 10:27 Do you see the water coming from it? 10:29 I love that. I love that. 10:31 So we're going to just turn it. 10:37 Turn it. 10:38 So that's what about maybe five minutes or so or... 10:42 It's just really... 10:44 It's not gonna cook, take it long to cook. 10:45 It doesn't take long to cook it all. 10:46 It is, matter of fact, 10:48 the longer it's actually in here the small 10:50 you can, you're noticing see how shrinking down now. 10:54 Okay, there we go, we bring those onions up. 10:58 Oh, I see. Yeah. 10:59 Okay. 11:01 It's gonna look like it's not hardly 11:02 gonna be anything left over, but it is... 11:05 It's getting small and small, doesn't it? 11:06 It's getting smaller. 11:07 It's almost down to one serving size. 11:09 No. No. 11:10 It usually feeds about... 11:11 It usually serve because the eight ounce package, 11:13 it does about four servings. 11:16 Okay? 11:17 Okay, and we just gonna go ahead on 11:19 and put that lid back on it 11:21 and you can see it's doing a good job, 11:22 and sometime with this I'd like to do two 11:24 is you could actually take 11:25 a yellow, red, and green onions, 11:28 or red and green peppers, and put them on here as well. 11:32 Put the lid back on. 11:33 You need to turn heat down a little bit. 11:34 And we're gonna turn the heat down 11:36 just a tad bit more. 11:38 Tad. 11:39 What's a tad? 11:41 Okay. Good. That's a tad. 11:43 Okay, because you know what? 11:46 Now this goes real good with the next recipe. 11:50 Which is? 11:51 Cuban black beans. 11:53 Cuban, not black beans but Cuban? 11:54 Cuban black beans. 11:55 I love Cuban black beans, 11:57 that we're now going to look at the ingredients 11:59 to make this particular one. 12:00 Okay, let's do it. 12:23 Okay. 12:24 Okay, you know. 12:26 Okay. 12:27 Why are you laughing again? 12:28 Every time you come back and just... 12:30 You just gonna find it. 12:31 Are you happy today? I'm happy today too. 12:33 Now, you know, 12:35 this is one of my other favorites. 12:36 Okay you know when we talk about 12:38 people are always asking me about, 12:39 you know, all, you know, 12:41 is if you're doing the plant-based thing, 12:42 you know, where we gonna get the protein and stuff from, 12:44 you know, and believe it or not, 12:46 a plant-based diet is got all the nutrition 12:50 it needs to have to keep us healthy and strong. 12:52 Legumes and whole grains combined 12:55 it's a complete protein. 12:56 And not necessarily at the same meal. 12:58 There you go. You just got the same meal. 12:59 But now if you have it within a day legumes, 13:02 whole grains, beans, and rice prime example, 13:05 that's your complete protein. 13:06 Most time people asks us same question about that, 13:08 they were asking me questions about, 13:10 do you have to have them together. 13:11 You know, back in the day they used to always think 13:13 that when someone was vegetarian 13:15 or vegan or whatever, 13:16 that there's gonna be some type of deficiency 13:18 because they didn't have the vitamins and minerals 13:20 and nutrients they need it in those different foods. 13:22 So they combined everything. 13:24 But like you're right now 13:25 the newest science coming out now says that 13:27 you can have the beans at one meal 13:28 and you can have the rice in other meal 13:30 and still get the amino acids and the protein 13:33 and everything you need to have in that particular food. 13:36 But God's original diet did not make mistakes. 13:39 Do you know that's true, right? Right. 13:40 So I mean, this is His idea. 13:42 Man didn't come up with this, God did so... 13:44 Well. 13:45 So now let's get to the Cuban part. 13:47 I mean, I understand black beans... 13:49 Yes. 13:50 But what are Cuban black beans? 13:51 Curtis, it's nothing but a name. 13:53 I mean, all there is that's something 13:55 that I've made up 13:56 because of the fact that it's colorful 13:58 rather than just regular old black beans 14:00 and rice together, who's gonna eat just that. 14:03 You're gonna get very bored. 14:05 So this is a colorful rice. Colorful? 14:07 Okay, because it has the... Colorful beans. 14:09 Green and the red peppers and the banana peppers 14:11 and all that is actually a part of it. 14:13 And so that makes it more... 14:15 I called more elegant more, nice more, appetizing, 14:18 something that you really say, 14:20 "Oh, you know what, I want me some of that." 14:21 Okay. 14:23 You know, I want me some of that. 14:24 And so two couple things is going on. 14:26 Number one is you can do the black beans 14:28 in your Crockpot or your slow cooker. 14:30 Cook them in the pot, in that way 14:32 you already have your beans when you're ready. 14:34 A lot of times at home we like to do that, 14:35 make the beans all up 14:37 that we're gonna be doing that week. 14:38 Yeah. 14:39 And that way we just switch up what we're going to do. 14:41 You can have a burrito out of it. 14:42 You can do a haystack out of it. 14:43 You can do the Cuban black bean 14:45 to go over top of your rice, whatever you want, 14:47 but I make them up in like I said a Crockpot. 14:49 The other one is you can do can. 14:51 Now I know that there's always a question 14:52 about the can one and now believe it or not, 14:55 there's a lot of low sodium beans out there 14:57 on the market as well. 14:58 If you don't have time to do a lot of it, 15:00 I'm gonna tell you something. 15:01 My girlfriend's always say to me, 15:03 "Girl, I would cook a lot like you cook, 15:05 but it just takes too long." 15:06 And they're complaining all the time 15:08 about how long it takes. 15:09 So I try to come up with some recipes 15:11 that they can say, "Okay, I can do that." 15:13 So if you do with a Crockpot, it will work out, okay? 15:16 And if you do the can, 15:17 what you wanna do is you wanna make sure 15:19 we talked about this on one of our shows 15:20 that word the magic 15. 15:22 Fifteen? The sodium. 15:23 On talk about that for a hot sec, Curtis. 15:25 Yeah, so if you're buying groceries, folks, 15:28 on the labels looking for sodium now 15:30 sodium the magic number is 15. 15:34 Fifteen. 15:36 This is the percentage of sodium 15:38 on a particular container. 15:40 Now if you're looking at labels all the time, 15:43 you're in the wrong place 15:44 because fruits and vegetables do not have labels. 15:47 Okay. 15:48 So 15, that's the percentage of 15 or less, 15:51 then that way. 15:53 If you say 50 as opposed to the milligram amount, 15:56 the milligram amount is gonna be a higher number. 15:59 It's always easy to remember a lower number. 16:02 So 15% on your packaging and you're safe 16:05 as far as sodium count is concerned. 16:07 Now that does not mean 16:09 that if you're looking at the labels 16:12 and it says 15. 16:13 Should you go up to that, but you can go lower than that. 16:15 Yeah, about 15 or below. 16:16 Or below. 16:18 Okay, that's your limit 15. 16:19 And so we really just wanna make sure 16:20 we do not overload with the sodium. 16:22 Okay? 16:23 Now this was another easy one, Curtis. 16:24 And we've already got the beans. 16:26 They've already been done. 16:27 These are already cooked? 16:29 These are black beans already cooked. 16:30 So what I'm gonna do is 16:31 I'm gonna go ahead on and get the... 16:33 Let's get that fire going. 16:35 And because what we're gonna do is we're gonna saute the things 16:37 that's gonna go in to the black beans, okay? 16:40 And with that in mind, 16:42 we've got our olive oil once again that we're using. 16:45 It's a cold-pressed olive oil 16:47 as we're gonna be using to saute 16:50 and we're gonna saute with that 16:51 as soon as we get this moving around. 16:53 Okay. 16:56 Okay. 16:58 And we're gonna put in there the red peppers. 17:00 Red peppers. 17:02 And why don't you go ahead and put in the green peppers. 17:03 This is gonna be a colorful dish. 17:07 Green. 17:08 Can you help the brother out? There you go. 17:10 Green peppers, 17:11 and then we're gonna put the banana peppers in also... 17:13 Okay. 17:15 And these banana peppers are not really hot, 17:17 but they do give some possess to it. 17:19 And we're also gonna put in as well... 17:22 That's the garlic? That's the garlic. 17:23 Yeah, okay. 17:25 I didn't get all of that. 17:27 All the goodies. 17:28 We don't leave anything in there. 17:31 This is gonna make it smell really good. 17:34 Okay. Okay, so... 17:36 All right. What's left the salt and...? 17:37 That's the salt and that is a cumin. 17:38 A cumin? Okay. 17:40 That's gonna give it a nice flavor. 17:41 At the end we're gonna put that in right now 17:43 as you can see. 17:45 This is so colorful. 17:46 It's very, very pretty. 17:48 And like I said before, sometime I did black beans, 17:50 I do black beans and rice and make a burrito. 17:53 You can make haystacks, 17:54 even do the beans and rice combination. 17:57 Sometimes I'll make a soup out of it. 17:59 Just take and put in potatoes 18:00 and carrots and everything in there... 18:02 Oh, yes, like a soup. And make a bean... 18:03 Sometimes even a stew. 18:04 Yes, you can make a stew out of it as well. 18:07 And so it's very, very colorful. 18:09 You smell that? 18:10 Let me just fan up that little way 18:11 so that the camera crew... 18:13 Camera two. Smell that flavor. 18:15 Camera three. 18:16 Come on your way. 18:18 One more. One more. 18:20 That's for the jib. One more. 18:21 Okay, you got everybody. 18:23 And so it doesn't take long. 18:25 Once again we're talking about Meals in Minutes 18:26 trying to get it ready quick and fast. 18:28 So this an express meal. 18:29 I mean, what beans is? A can of beans? 18:31 I don't know what, people can't see. 18:32 But now you can get a 16 ounce bag of beans 18:34 for like $1.25... 18:36 Which serves a whole lot of people as well. 18:38 Sixteen ounces is a long way yet. 18:39 Yes. 18:40 So let's go ahead on and put in the beans. 18:43 Okay. 18:44 All right. 18:50 And these are black beans, correct? 18:53 Okay. 18:55 I know they can't. 18:57 They don't have Smell-O-Vision, 18:58 but I really wish you could smell how wonderful. 19:00 They just have take our word for, Honey. 19:02 How wonderful. 19:03 How attractive this is, you know. 19:06 Look at that. Is that not pretty? 19:11 We eat with our eyes, very colorful. 19:12 We do, we do, we do. 19:14 Yes. 19:15 And so I'm gonna turn this down low again here. 19:18 I just turn it down. 19:22 And lift this up. 19:23 Oh, okay. 19:27 So now that was... And four. 19:29 Oh, you want to put on the cumin? 19:30 Yeah. 19:31 I'm gonna go ahead on for time sake, 19:33 we're gonna go head on, 19:34 and we're gonna put the cumin in. 19:36 This gives it a different flavor. 19:37 Yes. 19:38 Okay. 19:40 And we're also gonna put in the salt. 19:44 This would be a good dish right here, 19:45 I can see that right now. 19:47 Yeah, yeah. Yeah, yeah. 19:50 All right. 19:51 Let me just turn it up a tad bit more there. 19:53 And we're gonna put the lid down on it. 19:57 Meals in a minute. 19:58 Now, you have to say 20:00 this does not take a lot of time. 20:01 And because of the fact just by adding in 20:04 the bell peppers and the onions to the black beans, 20:07 people think you've been working 20:08 in kitchen all day long. 20:10 Okay, if you can actually cut up your bell peppers 20:12 and your onions and all that ahead of time, 20:14 put it in little ziplock bags and put it in refrigerator. 20:16 So when it's time to make this dish up, 20:18 you don't have to go through a lot of changes 20:19 and try to do everything from scratch. 20:21 It's already ready to go, okay? 20:23 So we're gonna put the lid on this one, Curtis. 20:25 Let it simmer how long? 20:26 And let it simmer round about 15 minutes. 20:28 As I'm getting the rest of my recipes together 20:31 for this particular meal as down low, 20:33 and then I'm gonna put the top one 20:35 'cause we've already finished spinach 20:36 and now we've just finish that one... 20:38 What about haystack? 20:40 Is that... You can. 20:42 I just thought about that. 20:43 As a matter of fact, okay, 20:44 I actually fixed for you one Sabbath afternoon, 20:47 I did the tortilla chips. 20:49 Okay. Right. 20:51 And then I did the beans on top of that. 20:54 And then I do rice on top of that. 20:56 Yes, we had rice, yes. 20:57 And then I just thought of putting all the stuff on, 20:59 you know, your lettuce and tomatoes and peppers and... 21:03 Olives. Olives, olives. 21:04 And then you put more olives. 21:06 You remember that olives is Curtis's favorite black olives, 21:09 of course, is Curtis's favorite. 21:11 And, of course, you know, we have been places 21:14 where people have said, 21:16 "Oh, I just want a can of black olives for Curtis." 21:20 For me. 21:21 Not for you, but for me. 21:23 And therefore, Curtis, and so I said, 21:24 "Oh, that is so sweet. 21:26 Let me give you a little hug." 21:27 I'll hug him and everything. 21:28 You gave me a hug or them a hug? 21:30 No, I gave them a hug. They gave me the black olives. 21:33 And I said, "Oh, thank you." 21:35 This is a cooking class going on. 21:36 And so I go back in the kitchen, 21:37 and I'm making a salad. 21:39 Oh, that's where a can of olives went. 21:42 You put them in a salad. 21:43 Was she given to me though? I showed it. 21:46 Did she gave me another can do you know about? 21:47 Where she went to... What Linzie in... 21:50 What was it, Oregon or California, some place? 21:52 We went to place to see the olives right in California. 21:54 We saw the olive trees and stuff. 21:56 It was just fantastic. Fantastic. 21:58 So anyway... Anyway. 22:00 Anyway, so if you decide you wanna give Curtis 22:03 some black olives those sweeted is no big deal. 22:06 He's gonna get some of it. 22:08 No, no, see, they just won't tell you. 22:10 So now that you've seen it, you just tell me 22:13 'cause you don't know 22:14 how many cans of olives I've got. 22:15 I don't know. 22:17 Where you don't even know about it. 22:18 Or do I? 22:19 Just keep on sending the olives. 22:21 That is the question. That is the question. 22:22 So you know what these black beans, 22:24 Cuban black beans, we wanna do a rice. 22:27 And we're gonna do a yellow rice, 22:29 a steam yellow rice. 22:30 So let's look at the ingredients on now. 22:31 Okay. 22:45 Okay. 22:47 Okay, so this is not white rice. 22:50 Nope. Not brown rice. 22:51 Well, it is brown rice. 22:53 Turn yellow. 22:55 Yes, because it goes very, very good 22:57 when we talk about the Cuban black beans. 23:00 Black beans. And the yellow. 23:02 Now, how's it gonna turn yellow? 23:03 How brown becomes yellow? 23:05 Because I'm gonna actually put the rice in. 23:07 You're gonna actually put the rice in. 23:08 I'll put it in. I'll put the rice in. 23:10 And then I'm going to... 23:11 Now this is three-minute of hard work. 23:13 It could be just any rice, rice from scratch, 23:16 it can be 10-minute rice, 5-minute rice, 23:19 but it has to have a water base. 23:21 I mean it's got to have a water base 23:22 in order for you to be able to use a turmeric in it. 23:24 So I'm gonna go ahead on and put the turmeric in now. 23:26 Okay. All right. 23:28 And this is the turmeric that's going in. 23:29 This is gonna give it the color. 23:30 It's gonna turn it. 23:32 As this is cooking, it's gonna turn it yellow color. 23:34 Okay. 23:35 Let's gonna go ahead on and just kind of stir it up 23:37 a little bit there. 23:38 It's a good way also get a turmeric in. 23:40 Yes, okay. 23:41 You know, it's got nice, it's already got 23:43 that smell going on there. 23:45 Okay. Okay. 23:46 And also in this one here. 23:48 We're gonna go ahead and put in the... 23:51 Get my smallest spatula. 23:52 We're gonna go ahead and put the margarine in. 23:54 Soy margarine. 23:57 It's gone into 23:59 and we're also gonna put in the salt. 24:02 Sea salt to taste. 24:04 And so we're gonna put that all in together. 24:07 And we're gonna turn it up 24:08 and we're gonna let that go head on and cook. 24:11 Now this is Meals in Minutes. Is that correct? 24:13 Meals in Minutes, quick and fast. 24:15 Doesn't take a lot of time? No. 24:17 And I'm glad, I liked what you said about 24:19 when you asked a question about, 24:20 you know, there's a lot of different ones 24:22 on the market now. 24:23 You can do your brown rice. 24:25 They had the brown, the rice cookers now. 24:27 But during back in a day, 24:29 if you want to do brown rice it took anywhere from... 24:31 Hours... Hours or so to get done. 24:33 So people didn't really want to use the brown rice 24:35 because of the fact that they said this took too long. 24:37 But as you can see as you're preparing the meals, 24:39 what I like to do is 24:41 if you make the brown rice up ahead of time 24:43 or make up your yellow rice up ahead of time, 24:45 your rice is already ready to go. 24:48 Usually what I'll do something like 24:49 maybe I might buy the 16-ounce bag of brown rice, long grain. 24:53 I like long grain better than a short grain. 24:56 It's got, you can see more of the granulars 24:58 when you do the long grain versus the short. 25:00 And I like to go ahead on and make up the entire bag. 25:03 I'll make a whole bag of rice because as I'm moving through, 25:06 we're talking about Meals in Minutes, 25:07 so as fast as you can get something done, 25:09 the better off you're gonna be. 25:10 And so what I like to do is just make up that rice, 25:13 all the rice up ahead of time, 25:14 and then once it cooks, cools down, 25:18 put it in ziplock bags, 25:19 and so that week you're ready to go. 25:21 Now, do you freeze up, putting in refrigerator? 25:22 No, no, refrigerator, 25:24 this is actually Meals in Minutes, 25:25 so you wanna have to make sure 25:26 when it's time to get the rice ready. 25:28 Take the rice down. It's already ready to go. 25:30 And so with that in mind, as we... 25:31 Now you have... 25:33 You mentioned about the rice cooker. 25:35 Do you have one? 25:36 I have a rice cooker. 25:37 How did you get that rice cooker? 25:39 Do you know? Long time, I think. 25:40 Let me see if I can think real correctly. 25:43 You might have gave it to me. 25:44 Maybe. Maybe so. 25:46 I think was on our... 25:48 See 25 years ago, but... 25:50 No, no, no, no, no, 25:51 you're getting that mixed up with the bread machine. 25:53 Oh, wait a minute, bread machine. 25:55 Yeah. Yeah. 25:56 The bread machine's what you surprised me with. 25:58 On anniversary? On our anniversary. 26:00 Rice cooker because I'm just a wonderful husband. 26:02 I mean, it was no occasion. 26:04 Okay, well go ahead and pack stuff on the bag. 26:06 I can't use it baby. 26:07 He really is a wonderful husband for, you know... 26:09 You're a wonderful wife too by the way. 26:10 Helps me a lot. Thank you. 26:12 You're welcome. Okay, so... 26:14 Now we got that out of the way. 26:16 So, so, yeah, yeah, yeah, so the rice cooker. 26:18 And they've come down in prices, 26:20 so it's a good thing to have. 26:21 Always has perfect rice the rice cookers. 26:23 They used to do only white rice 26:25 and now they do brown rice as well. 26:27 And so like I said, you make it up ahead of time, 26:29 and then talking about Meals in Minutes. 26:30 Get the rice done ahead of time, 26:32 in that way the rice is ready. 26:33 I already talked to you about bell peppers and onions 26:35 and all of those, chop them up ahead of time 26:37 while you're watching the movie 26:38 or sometime on a Sunday afternoon 26:41 is when I do a lot of my cooking, 26:42 so I have it ready for the whole week. 26:44 So we're gonna just check real good there 26:45 and we see it is moving through there. 26:47 So now that's cooked for what about... 26:50 Okay, okay. 26:52 So let me go back. Let me go back. 26:54 Let me go back. Okay. 26:55 Okay, I'm gonna go back because 26:57 remember when Curtis said a few minutes ago, 26:59 you can do the rice cooker. 27:00 Okay, which it'll do its own thing 27:02 within 45 minutes the rice is ready. 27:04 There's a 10-minute rice out, there is a 6-minute rice out, 27:07 there is rice, brown rice in the bag already, 27:09 you just have hot water, you stick the bags down, 27:11 and then when the water comes to a boil, 27:13 and that rice is ready to go. 27:15 So because this Meals in Minutes 27:16 whatever you wanna do, 27:18 if it takes too long, then there's other things out there. 27:21 Someone asked me if they were, 27:23 if it was a rice that's only 6 or 10 minutes to get done, 27:27 how are they able to do that? 27:29 And can you still have the nutrition? 27:30 And the answer is, yes. 27:31 They just extracted the water from the rice itself 27:33 so that the kernels are actually more drier 27:35 then that you add back in the hot water 27:37 and it actually rehydrates, 27:39 and then turns back into the rice 27:41 is still the regular rice as you had them. 27:42 So the nutrients are not missed at all. 27:44 Okay. You're so smart in cooking. 27:46 Do you think I'll ever be as smart as you 27:48 when it comes to cooking? 27:49 I mean, is that possible? I don't know. 27:50 We'll have to ask the TV audience that question. 27:53 They send emails or something or what? 27:55 How they're going to do that? Yeah. Email. 27:57 Yeah, just, you know, 27:58 'cause I mean there's so much knowledge 28:00 as far as the art of cooking. 28:01 You're really blessed. 28:03 But I'm supposed to know that because that's what I do. 28:05 Yeah, I mean well some people cook a lot 28:07 but don't know that. 28:08 So I'm just saying but you do know that. 28:10 Okay, I'm moving along. 28:12 That was the compliment by the way. 28:13 Moving along and thank you. Okay. 28:16 Moving along to the very next one. 28:18 Every chance I get off camera, on camera, 28:21 you know, I'm just trying to work it. 28:23 We're gonna do one that's really unique, 28:24 that's really unique and some of them 28:26 may have seen it and may not have seen it, 28:28 but we're actually going to be doing a barbecued jackfruit. 28:33 Oh, what kind of fruit? 28:35 I said barbecue jackfruit. Did you say jackfruit? 28:36 Let's go to the ingredients on that one. 28:39 All right. All right. Let's do it then. 29:07 Okay. All right. 29:08 Welcome back. 29:09 So this one's a different one. Yeah. 29:11 Now lest first, 29:13 before you even begin this jackfruit... 29:18 Let's talk about this 29:19 because I think people know about the other ingredients. 29:22 I'm just assuming, but maybe not this jackfruit. 29:25 Well, you know, the thing that's so amazing 29:27 about the jackfruit is that 29:30 a lot of recipes are being done with the jackfruit. 29:33 But the jackfruit is exactly that. 29:35 It is a fruit, all right? 29:37 It's a fruit. It's a fruit. 29:38 And, Curtis, 29:39 we've actually seen pictures of the jackfruit itself. 29:42 So how big does the actual jackfruit get? 29:44 Oh, no, you don't have a picture of it, 29:46 but just look it up Google Search the jackfruit, 29:49 I mean, it can be bigger than a watermelon. 29:51 I mean, the tree it's just hanging down... 29:54 On a vine. It's huge. 29:57 And can feed a whole family, Jackfruit. 29:59 Yeah. Yes. 30:00 It's very, very big and it's not that easy 30:02 to get inside of it as far as trying to break it. 30:05 Because you're actually gonna be using the actual seed, 30:07 the pods, in the middle of the jackfruit 30:09 is actually what you're gonna be using 30:11 when you're gonna be making up, 30:12 you know, we're doing a simulation of a meat 30:15 is basically what we're trying to do here. 30:16 And that is that to represent 30:19 something like those individuals out there 30:20 that still chicken and pork and that kind of stuff. 30:24 So you want that kind of a texture, 30:25 and the jackfruit because it's actually a fruit 30:28 is gonna be switching over. 30:30 Now it's flavoring it says that you can look at it 30:33 and think of the fact of something like the mango, 30:35 the pineapple, those kind of flavors, 30:38 but you're gonna be shocked 30:39 when we put this recipe together 30:40 and you make it 30:42 and you try it you're gonna be like, 30:44 "You got to be kidding me, right?" 30:45 So I guess the name itself to barbecue a fruit. 30:51 Are you gonna barbecue like apples, grapes, 30:54 I mean, a food that's barbecued, 30:56 I mean that fruit, but again, it's very versatile. 30:59 It's very, very versatile. 31:00 And you can kind of see already how it looks. 31:04 It's got this kind of a not really anything 31:08 that you'd wanna give up. 31:11 It's hard to determine I mean what it tastes like. 31:15 It's kind of a mellow flavor. Yes. 31:17 But, you know, the coloring, remember, now 31:19 which one to do for those 31:21 who try and do an assimilation of something 31:23 it might look like the meat kingdom, 31:26 then what better color than this color right here 31:28 when you think of it because your chicken 31:30 and your pork and your lamb all of the lighter colors. 31:33 Okay. All right. 31:35 So where can a person get jackfruit? 31:38 I mean, we have to get the whole big fruit itself 31:41 and start cutting up or come in a can or it what? 31:44 It's gonna take a long time but guess what, 31:45 you can go your Oriental markets. 31:47 Okay. Asian market. 31:48 You can go your Asian markets 31:50 and this is what you usually will see it already done, 31:51 it comes in a can. 31:53 And when it comes in the can 31:54 you'll see it either have in a brine, 31:57 which is like a salty-base 31:58 or it will come in a water-base. 32:00 And so we actually buying a one that comes in a water-base. 32:03 And it's not that expensive, believe it or not. 32:05 And so I go and get it from the Oriental market 32:09 when I'm ready to make the jackfruit. 32:10 Now don't misunderstood 32:11 because a lot of people go there 32:13 and they buy it out. 32:14 If you start doing that before 32:16 and they mentioned where we go and we go there, 32:18 everything is bought out so... 32:19 I can't find anything. Yeah, I know. 32:21 So I'm not gonna mention where we purchase this one. 32:25 Okay. 32:26 You know, just Google Search. 32:27 Okay, so we're not gonna say like... 32:29 Well, people know where we live 32:30 'cause our address is going to roll. 32:32 So you have to kind of figure it out. 32:33 So I was gonna say so like, 32:35 we can't say the word Huntsville, Alabama. 32:37 No, but you just said it. I did. 32:39 Oh, I didn't mean to say that. 32:40 Okay, well, anyway, that's where it's gonna be. 32:42 It's gonna be. Okay, so... 32:43 Well, actually Madison, but anyway. 32:45 I make so much jackfruit for my friends and stuff, 32:47 believe it or not, 32:48 that I keep some cans on hand 32:50 because it's so quick and easy. 32:51 Remember, it's called Meals in Minutes, all right? 32:53 So once again, I know you thought 32:55 when Curtis talked about 32:56 how big that actual jackfruit came 32:58 and you got to break it up with, 32:59 you know, cut it open, 33:01 and then you got to get the pod out and all that... 33:02 It doesn't have any visible seeds as such, 33:06 but you got to break it all up and get it together. 33:07 And so one thing I like about it 33:10 is that I keep it on hand 33:11 and just in case I have to make it 33:13 because someone's coming over, okay? 33:15 Now also when you do a search people, 33:19 I mean one guy he had a machete. 33:21 Yes. I mean, he's just... 33:22 In India... It can go. Yes, it can. 33:24 The machete and just... 33:25 In your hotter climates and it can be up to 100 pounds. 33:28 Yeah, it's huge folks. It's huge. 33:30 But don't get yourself all worked up 33:32 because this is Meals in Minutes. 33:33 Meals in Minutes which means you're gonna get it already 33:34 in the can ready to go and guess what? 33:36 Also now it's in the freezer section. 33:38 In the freezer section, in the grocery store as well. 33:40 Oh, regular grocery store. 33:42 Because jackfruit has become such a popular item. 33:44 So this one is kind of unique 33:46 because we got to get that assimilation 33:48 that looks like meat, okay? 33:50 So with that in mind, 33:51 what we're gonna do is we're gonna actually use, 33:54 put the jack, throw it in. 33:56 Go ahead and put it into your pan. 33:59 We gonna move it around. 34:00 And instead of the main thing with this 34:03 because you want to look like chopped up 34:06 or ground up or shredded, 34:09 basically because we're doing is jackfruit shredded, 34:11 we're only gonna pulse it in the food processor, 34:14 we're not going to turn it on real high 34:17 'cause that's not what we're trying to get. 34:19 So when pulsing, 34:21 we're trying to get that simulation, 34:23 it's very, very soft, it's not tough at all. 34:25 Let me hold this. 34:27 Let's go in and see what's going on. 34:30 Okay. See that? See that? 34:33 Okay, we're gonna do just a slight bit more, 34:36 just a tad bit more of that, a tad bit. 34:43 And we're going to just pulse it. 34:45 That's a tad. Okay. 34:47 So, Curtis, when you take that out 34:48 and you wanna put it in that bowl 34:50 over there for me. 34:51 I'm gonna go ahead on and start getting 34:52 the rest of this together. 34:54 Because once again, talking about Meals in Minutes, 34:55 this is the one of those quick meals 34:57 that doesn't take a long time at all 34:59 to put it together. 35:00 We wanna go ahead once again and put our olive oil in. 35:05 And we're going to also saute. 35:08 This is just one can, correct? 35:09 This is just one 10 ounce can. 35:11 One 10 ounce can. Okay. 35:13 And it makes about maybe about four sandwiches. 35:16 Okay. 35:17 So we'll get all the goodies out. 35:18 And then I want them to see 35:20 how that texture of that looks 35:23 just like it is shredded meat and it's not. 35:28 Now by the way, remember I told you before, 35:30 there's just certain things you're doing 35:31 when you're doing plant-based cooking 35:33 and that you don't need to tell everybody everything, 35:34 all right? 35:36 What you want to do is fix the food first, 35:38 make sure it looks tempting, and tantalizing, and delicious. 35:42 Then after they eat it, then you tell them what it is. 35:45 So I want you to actually look at this, 35:49 I'll get my fork together here. 35:51 And I want you to look at that. 35:54 Now does that not look like 35:55 it might be some shredded chicken 35:59 or for those who still eat a lot of the other meats, 36:03 you know, it's actually gonna give you assimilation, 36:05 it looks like meat. 36:07 It is not meat, though, it's not meat at all, okay? 36:09 So we're gonna sit that down, and it makes quite a bit 36:12 and we're gonna go ahead on and get the onion saute. 36:15 Yeah, yeah. 36:16 Because it is a delicious sandwich. 36:19 And we're gonna go ahead and put in our garlic as well. 36:24 We've been eating jackfruit, 36:25 I guess for the last number of years now. 36:29 Yeah. Also sandwiches. 36:31 We've been making sandwiches out of it. 36:33 And once again, oh, man, it is absolutely delicious, 36:38 easy to prepare 36:39 Meals in Minutes is where we're going. 36:42 Meals in Minutes. Check that out. 36:43 I'm gonna turn this down just a little bit 36:47 'cause it's kind of high. 36:50 Okay, and then you're gonna go ahead on 36:51 and spoon in the jackfruit itself. 36:55 Okay, jackfruit. 36:57 This goes on in there. 36:59 Look at that. 37:02 It smells wonderful. 37:03 Wonderful, wonderful, wonderful, wonderful, 37:04 wonderful. 37:06 Okay, you got all the goodies? 37:08 Just about, Baby. All the goodies in there. 37:10 There you go. Okay, look at that. 37:13 Now, you know, 37:14 that looks like some shredded chicken. 37:20 Okay. 37:21 And after assimilation we wanna get, it is a very... 37:25 Once again as I said before, it's soft, 37:28 so that it's kind of, you know, 37:31 I remember back in the day when we were eating 37:32 a lot of meat and stuff, you had to tenderize it, 37:34 tenderizing, cook it for a while 37:36 before you do 'cause it's Meals in Minutes. 37:38 This is already ready to go, okay? 37:40 So with that in mind, 37:41 I'm gonna cook that for a hot set. 37:43 And then we're gonna move that out the way, Baby. 37:44 Let me just go ahead and clean this counter off. 37:50 Okay, 37:52 and we're gonna just go head on 37:54 and mix in it in with the onions 37:57 and the garlic. 37:59 And once again, you know what, 38:01 we're talking about Meals in Minutes, 38:02 so that means that you can make this up 38:04 ahead of time. 38:05 And the barbecue sauce as it sits in there, 38:08 it's going to really match up with the jackfruit. 38:12 And I'm telling you, it's gonna be like... 38:16 So it kind of takes in the flavors 38:18 of other things almost... 38:20 Well, in a sense. 38:21 It's almost like tofu. 38:23 Yeah, we might start with tofu. 38:24 When we first got started, when we first started, 38:26 yeah, we started doing a lot of thing with that. 38:28 You want food items 38:29 that you can actually match up with something else. 38:31 And it gives the flavor 38:32 and the look alike 38:34 to something people are used to. 38:35 Believe it or not, 38:37 there's something about the fact that 38:38 if a food is not recognizable, 38:40 even though it might be healthy, 38:42 it might be really good, 38:43 people just do not want to do it. 38:45 So we make up the jackfruit 38:47 and put it on our whole wheat bun. 38:49 And we serve it up and we don't say anything 38:51 because when they bite into it, 38:53 they're like, I can't believe this, okay? 38:55 Don't tell him it's jackfruit first. 38:57 Let him guess what it is, okay? 38:59 All right. Let him swallow. 39:00 All right, so it doesn't take long 39:02 because once again 39:03 the jackfruit's also already cooked. 39:04 So remember it's already its own brine. 39:07 So we're gonna add in the water. 39:10 And we're gonna add in the chicken-style seasoning. 39:14 The fire is still on? The fire is still on. 39:16 Let's just check it. 39:18 Yep, then turn it up a little bit more. 39:23 Okay, and we're gonna mix that up together as well. 39:28 And, you know, when this show ends, 39:30 'cause we still have a couple more things to do. 39:32 But when this show ends, guess what? 39:34 They gonna see that jackfruit on a hoagie bun. 39:40 And ready to go. 39:41 Ready to go. All right. 39:42 I hear about this jackfruit I mean, 39:44 I know you do a lot of research on fruits... 39:47 And fruits are not as common as most foods I heard of. 39:50 Fruits are not and it was not, it was not common to me. 39:54 When I first started hearing about it, 39:55 let me go ahead and put this, 39:57 the barbecue sauce in there first, 39:58 and then I'll continue. 40:01 And this is your favorite barbecue sauce, 40:02 we have our barbecue sauce that we make from scratch, 40:05 in our global vegetarian book. 40:07 And, or you can buy your barbecue sauce already 40:09 ready to go. 40:10 Okay. 40:12 And once again, even though 40:13 it's a Meal in Minute program, you can make up. 40:15 I make my barbecue sauce ahead of time, 40:17 so that I have it when I'm ready to use it, 40:19 you know, what I'm saying. 40:20 Make a whole batch, and then just use it that way. 40:23 Let me go ahead on and stir this up 40:24 a little bit here way first. 40:30 And you can put extra barbecue sauce on your bun 40:32 if you want to once it's made up. 40:38 You smell that smell? 40:39 Okay, and it doesn't take long, 40:41 you can let it sit for a few minutes 40:43 and it'll cook down. 40:44 So that thicken a little bit I guess. 40:46 It's not gonna thicken. Well, it... 40:47 Yeah, kind of but not really 40:49 because there's no nothing in here 40:51 that's gonna actually cause to thicken up. 40:53 It's gonna be like a, like a barbecue sandwich. 40:56 You know barbecue sandwiches are 40:59 stuff comes out all down your mouth and stuff. 41:02 You know what I'm saying. Okay. 41:03 Okay, so now how did you come about this jackfruit 41:06 and doing your research? 41:08 Let me. 41:09 When I first started doing this, 41:10 I had heard about jackfruit out there on the market. 41:14 And, of course, you know, 41:15 my thing in the area of nutrition 41:16 is just to study what is out there. 41:18 What is the trend? What are they doing? 41:20 And because it's plant-based, I'm always looking for things 41:23 that are a assimilation of what people are used to 41:25 'cause believe me when I tell you. 41:27 I used to teach classes in nutrition. 41:29 And my students used to always say, 41:31 "Miss Eakins, 41:32 that doesn't even look like what it's supposed to." 41:36 And I'm sitting... 41:37 "And Miss Eakins, it does not taste like 41:39 I'm thinking supposed to taste it." 41:41 So all those things went into me 41:42 getting my book together 41:43 because I said, "Okay, it's got to look like, 41:45 act like, smell like, tastes like mouthfeel 41:48 where people are used to. 41:49 Otherwise, they're not gonna do it. 41:51 They just not gonna do it. 41:52 And so with that in mind, 41:54 as I began to look at the different things 41:55 and came across jackfruit, 41:56 I had heard a lot of stuff about it, 41:58 started working with it, 41:59 and it makes a fantastic barbecue sandwich, all right? 42:01 So that's what we're gonna have, 42:03 that jackfruit as well. 42:04 So that's gonna be on the bun, hoagie bun or...? 42:06 We're gonna put out hoagie bun. 42:08 It gonna see it at the end of the program 42:09 along with that black beans that Cuban black beans 42:12 and that yellow rice and 42:13 I know you said yourself, "Is there gonna be a dessert?" 42:17 Then you know there's gonna be a dessert, okay? 42:19 'Cause if I don't have a dessert, 42:21 they're gonna call me call me anyway 42:22 or call us and tell us, "Where's the dessert?" 42:25 So we're actually gonna be doing a wonderful dessert 42:28 which is a no-bake banana pudding. 42:31 Oh, did you say banana pudding? I said that. Yes, I did. 42:33 That's what you said. 42:35 Let's look at the ingredients on this one. 43:00 Okay, now... Okay, now... 43:01 Okay, this no-bake. 43:04 Did you say no-bake? I said no-bake. 43:05 Did you say no-bake? No-bake. 43:07 Banana pudding. That's what I'm saying. 43:08 That's what I'm saying. Okay, 'cause now, you know... 43:10 That's what I thought you said. 43:11 This is also once again Meals in Minutes. 43:13 So, you know, we don't have a lot of time 43:14 for a whole lot of stuff. 43:15 Baked stuff, don't turn oven on. 43:17 Saving electrical bill, I mean, yeah, so this is no-bake. 43:20 Now I like this one here because of the fact 43:22 that it's easy, and it's very, very quick. 43:24 And we've got our bananas here, we got our vanilla wafers. 43:27 But now inside that filling, 43:31 I know, you're probably trying to figure out 43:32 what in the world, 43:33 so we're using a silken soft tofu that we're using. 43:37 And we're using a vanilla pudding mix. 43:39 Now I get a lot of phone calls about the mixes, 43:41 that pudding mixes and stuff and I'm just gonna say that, 43:43 you know, 43:45 there's a lot of places not so much maybe, 43:47 maybe you might not be able to find one 43:48 particularly at a regular grocery store, 43:52 but look at your labels, look at your labels 43:54 and you will see some of the new stuff out now 43:56 that I've been seeing, Curtis, 43:57 is that they'll have like vanilla flavoring, 43:59 vanilla pudding mixes 44:00 and it will say no high fructose corn syrup. 44:04 That's the major word now we're concerned about 44:06 and that is we don't want that word high fructose 44:09 corn syrups and stuff in our food. 44:11 So these products and stuff that we actually use 44:14 the plant-based foods on 3ABN, 44:16 we try to make sure we're looking 44:17 to make sure that it is okay. 44:20 And so this vanilla pudding mix 44:22 I actually found at a whole foods market. 44:25 There's whole food markets out there, 44:27 there's Earth Fare out there, there's Sprouts out there 44:30 and, you know, there's just a lot of different ones, 44:32 so look around in your neighborhood, 44:34 Google it and see who has the most of the items 44:37 you're gonna be using 44:39 that is close to natural as possible, 44:41 not a lot of added or things to it. 44:42 So we also have a banana flavoring 44:46 that we're actually gonna be using 44:47 because we want to get that assimilation 44:48 of banana flavor to it. 44:50 We also have vanilla one as well. 44:52 That's right. And no... 44:54 And a vanilla one is well. 44:55 And then, of course, we have our honey 44:56 that we'd like to use in that. 44:58 Someone asked me one time could they put the maple syrup? 45:00 And the answer to that one is no, 45:02 let's use honey instead of maple syrup. 45:04 Okay? Okay. 45:06 Now tofu. This is silken. 45:08 So now you've been working with tofu for number of years. 45:11 Oh, yes, for a long time. I mean... 45:13 But it's not the only thing I cook. 45:15 I know that sometime people ask me that question. 45:16 Yeah, 'cause you don't have tofu lately. 45:18 Yeah, yeah, yeah. You do other than tofu. 45:20 Now okay, so... So this is silken. 45:21 Once again, we said if you're doing 45:23 any kind of sauce, shakes, creams... 45:26 Smoothies, yeah. 45:27 Smoothies, it calls for a silken texture, 45:29 then you want to go to the once 45:31 actually has that silken look and feel too. 45:34 Has a sheen on it, okay? 45:36 And that's what you want to be using 45:38 instead of your regular some of your tofu's 45:41 that's got more than grit to it. 45:42 So you don't want to use the firm. 45:44 You wanna use the one called silken, silken. 45:47 Okay, silken soft, silken firm, 45:49 but you're gonna have that silken texture there to it. 45:52 I'm going to... 45:53 I'm gonna just move this aside here 45:55 so you can put it in here. 45:56 You're gonna go ahead and put that in there for me. 45:58 And you need a... Yeah. 46:01 Okay, you're gonna put that in. 46:02 And so normally what happens in your pudding mixes, Curtis, 46:06 it actually ask us for... 46:08 And then just kind of make sure if it's... 46:10 No, no, do as I say, I mean it's processed, 46:11 just make sure it's evenly distributed inside that circle. 46:14 Okay. 46:15 Normally, whenever you're making 46:17 any kind of a pudding mix, 46:18 they're usually saying to you to use two cups of cold milk. 46:24 We don't use the milk at all, we use soy or we use almond. 46:27 Those are the two that I mainly like to use that one's called, 46:31 that has a better flavor to me. 46:33 And so we're gonna be using now 46:36 this silken tofu in a place of the milk products, 46:40 all right? 46:41 And so we're gonna be using that for a pudding. 46:44 So we're gonna make a pudding mix together with that. 46:48 Is gonna go over that banana. Okay. 46:50 So why don't you go ahead and put your lid on? 46:51 Should I pulse it or what? 46:53 No, no, it's got to spin. 46:54 Go ahead on and let it spin around. 46:55 Okay. Okay. 47:03 Now we just gonna let this go down 47:06 'cause we want all that to get nice and soft 47:09 before we add the pudding mix to it. 47:11 And then on top of that, 47:13 we also gonna be putting in the other flavorings, okay? 47:16 So go ahead and put that back on and spin it? 47:17 Okay. 47:21 Remove the top off. 47:31 Vanilla. 47:41 Now just add in the vanilla and also the banana flavoring. 47:46 You can already smell it, banana smell it. 47:47 Smell already coming out there. 47:49 We can. Okay. 47:51 Okay, and then we're gonna also then add to that, 47:54 I'm gonna let you spin it back around again. 47:56 This time I'm gonna go ahead and put the pudding mix in 47:58 and we're gonna add the... 47:59 You smell it? You smell it? 48:01 Yeah, yeah, yeah. 48:02 Okay, go ahead and turn it on. 48:03 Turn it on. Okay. 48:20 Okay, you see how easy, is quick and easy. 48:23 Now the thing is gonna make it coagulate 48:25 and turn into an actual pudding mix are our bananas. 48:28 We're gonna just go ahead and scrape around the edge 48:30 get all the goodies in there. 48:31 And that was smooth like a pudding. 48:33 That was smooth. Yep, like a pudding mix. 48:35 Now, so, what other flavors because we have the what, 48:38 banana flavor pudding mix? 48:40 No, no, we have a vanilla mix. Vanilla. 48:42 If you can't find the banana one, 48:44 then you can use vanilla. 48:46 But remember I'm using a flavoring. 48:47 So the flavoring is what causes 48:48 to have that flavor like banana, okay? 48:50 I'm gonna go ahead on and we're gonna slowly add in. 48:53 Let me give you a... 48:55 I got a fork here. 48:56 No, no. 48:57 Let's go ahead and use a spatula, Babe. 48:59 And then you gonna just very carefully pour 49:01 and then I'm gonna turn it back on. 49:08 Hold it. 49:12 So what you can see is that 49:14 you don't want to do it that way. 49:16 So you know what we're gonna do now. 49:17 We're gonna go ahead and put... 49:19 Just go ahead and... Yeah. Okay. 49:20 Little, honey. 49:21 No, no, you can't do it with the little. 49:23 Do it all. 49:24 Just go ahead and spread around. 49:25 Oh, okay. And then turn on. 49:27 Okay. There you go. 49:28 Okay. Now. 49:29 Let's go do it. 49:31 Go ahead. Okay. 49:39 Okay. 49:41 Okay, go ahead on and stir it around. 49:47 Okay. 49:50 The base is thickening up now. 49:52 It's thickening up and I think 49:53 that we're gonna have to add 49:55 to that a little bit of water to thin it out. 49:56 Yeah, it's a little bit too thick, huh. 49:57 Not a problem. Not a problem. 49:59 So what you're gonna do, turn it back on again, 50:01 and I actually have some water 50:03 and stuff we're going to turn in here. 50:05 Go ahead and turn on. 50:16 Let's see. 50:22 More of a pudding texture now. More of a pudding texture. 50:25 Probably little bit more water. But I still like...Yeah. 50:26 Now you can... 50:28 And I will do water and not more milk, okay? 50:31 And why not? 50:32 Well, milk's got a protein in it. 50:34 The milk is gonna make it thicker 50:35 so we're going to add the water until we thin it out. 50:37 Okay, go ahead. 50:51 Okay. What we got here? 50:52 Okay, now it's back to more of a pudding. 50:57 Okay. 50:58 That's what we want. Yes. 50:59 Okay, so this dish. 51:01 Oh, dear, we got one here. 51:02 Let's go ahead on and put this pudding mix in there. 51:08 Okay. 51:11 And take this out. 51:13 And you can sit, if you want to sit that, 51:15 you can take it out and sit that blade in there. 51:23 Oh, we got some goodies here. 51:24 I see a lot of goodies, see a lot of goodies. 51:29 I'm gonna pour in there. 51:36 There you go. 51:38 This is the texture 51:39 that you actually want to have with this. 51:40 Like I said, you know if it gets too thick and, 51:43 you know, just go ahead on 51:44 and add a little bit more water to it. 51:47 And that'll help. Well, give me that spoon there. 51:49 This one, I mean, the spatula. Yeah, okay. 51:50 And we're gonna get all the goodies. 51:53 All the goodies out of here. 51:58 Okay. 52:00 And you can see that is amazing like I said before, 52:02 usually we use some kind of a milk base for that. 52:06 But we're making banana pudding 52:07 and we don't want to have to bake it in the oven. 52:10 So with that in mind, 52:11 we're just gonna go ahead on 52:13 and get it ready to go into our large dish. 52:19 Okay. Oops. 52:22 Okay. Okay. 52:25 Alrighty. 52:27 The best part I like about this recipe is one thing. 52:30 What? 52:31 The size of this right here. 52:34 Here, take that back in too. That's a man size. 52:39 All right. Okay, so now, we're gonna... 52:41 I want to go ahead and put together 52:42 in a minute here. 52:44 All right. 52:45 I think what we're gonna probably do one at a time, 52:48 you're gonna layer or... 52:49 Yeah, I'm gonna do like 52:51 you used to see in that banana pudding, 52:52 we're gonna actually do vanilla wafers 52:54 that we're gonna put the pudding on top 52:55 and then we're gonna put the bananas on top of that, 52:57 we're gonna keep on doing it. 52:58 So at the end of the show, you'll see it. 53:00 How about that? 53:01 Okay, so if you want, interested 53:03 in my wife cookbooks, 53:05 here's the information that you need at this time. 53:10 If you need more information about Health Seminars Unlimited 53:13 or if you're interested in inviting Curtis 53:16 and Paula to conduct a seminar in your church, 53:18 please call (256) 859-1982. 53:23 That's (256) 859-1982 53:28 or write them at Health Seminars Unlimited, 53:31 PO Box 2873, Huntsville, 53:35 Alabama 35804. 53:38 That's PO Box 2873, 53:42 Huntsville, Alabama 35804. |
Revised 2021-02-08