Taste of Paradise

California Pizza / Quick California Quesadillas

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000055


00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually tastes good.
00:05 Well stay tuned while Evita Tezeno
00:07 and yours truly Nyse Collins,
00:09 show you just how to do it and give you something better,
00:12 a taste of paradise.
00:30 Welcome to A Taste of Paradise.
00:32 My name is Evita Tezeno.
00:34 Pizza, pizza, pizza and more pizza.
00:38 Yes, remember, season 2 if I remember,
00:42 I made a Southern pizza that was to die for.
00:45 This time I'm making a California pizza.
00:49 It is topped with pineapple, Pico de Gallo, and avocado.
00:56 Oh! A food set for a king or a queen.
01:00 Let's go straight to the recipe
01:01 because it's very, very lengthy
01:03 but it's gonna be fantastic.
01:05 Let's go.
01:46 So this is the basis for our crust,
01:50 is the soaked buckwheat groat.
01:54 This is a gluten free grain
01:58 and I use it a lot in my bread recipes.
02:02 And it's a binder, it's just wonderful,
02:06 and also you can use it for granola.
02:08 It's just a wonderful grain.
02:11 And then I have the sunflower seeds
02:13 which is high in calcium, believe it or not,
02:16 it's more calcium than a glass of milk.
02:22 And because fresh is fabulous, we have our fresh celery,
02:28 our carrots...
02:33 garlic cloves of course,
02:36 sesame seeds to add that little special nutty flavor.
02:43 Olive oil,
02:47 and this is the water from soaked,
02:50 sundried tomatoes,
02:51 and it adds that extra flavor to recipes.
02:54 And I keep a jar of it just in my refrigerator
02:57 just for different times.
03:01 And then we have our Himalayan sea salt.
03:04 And what I like to do is ground these first
03:06 because the flaxseed will act like a binder.
03:35 So, as they has been processed, then I add my flaxseed.
04:05 Now because this is raw, we are not using the oven,
04:08 we're using a dehydrator,
04:11 and what a dehydrator does is it pulls the moisture
04:15 out of the ingredients and makes it dry basically.
04:19 And it's cooked-- it's not cooked,
04:21 it is dehydrated at a low temperature level
04:25 of a 110 degrees or below.
04:29 So I am using a 9-tray dehydrator today
04:34 which is my staple tool in my kitchen,
04:37 or my staple appliance in my kitchen.
04:40 And this is a teflex sheet
04:42 which is like a barrier from the...
04:51 the mesh.
04:54 So I'm gonna take
04:58 the flaxseed
05:02 and the buckwheat crust.
05:05 And I wish we had Smell-O-Vision
05:07 'cause this smells so good.
05:14 And we're gonna spread this out,
05:19 like so and what we're gonna do is
05:23 we dehydrate this overnight
05:28 for about say 12 hours.
05:32 And the next day--
05:37 we wanna spread all the way to the end
05:40 because we want a big pizza
05:42 because this is going to be so delicious
05:47 and because of the miracle of television,
05:53 I have made a crust already,
05:55 but we're not ready for this just yet,
05:57 'cause we have to make Ricotta cheese
06:00 and that is the next recipe coming up.
06:26 Okay, if you remember from past programs,
06:30 I always say to soak your nuts,
06:33 and soaking the cashews makes it more creamier,
06:37 so it gives you that creamy kind of consistency.
06:42 So we have the 2 cups of cashews,
06:47 and it will help if I had my blade in place.
06:54 And our lemon juice
06:57 which gives it that tart kind of taste.
07:00 A clove of garlic
07:04 and we don't want a strong onion taste,
07:06 so I'm using onion powder,
07:07 I usually use fresh.
07:09 But 'cause remember, fresh is fabulous.
07:12 But I'm using onion powder today
07:15 'cause I want a milder onion taste.
07:20 And for the cheesy flavor,
07:22 nutritional yeast which is high in B vitamins.
07:25 Yummy, which calms the nerves.
07:30 And a Himalayan sea salt.
07:33 And I'm reserving the water to last to see
07:36 the consistency of our mixture.
07:39 And then we'll see how much water we need.
07:50 So I'm gonna pour in about half the amount of water here.
08:14 So depending on your appliance,
08:17 if you don't have a strong food processor,
08:20 you might need a little more water or less water.
08:23 I have a stronger processor because,
08:29 so I don't need a lot of water this time.
08:45 So I think that this is the consistency
08:47 that I'm looking for.
08:48 Let's see.
08:52 Yes, this is it.
08:55 So, let's get ready for our next recipe,
08:58 it's the pesto, yummy.
09:02 And the ingredients for that is:
09:21 Now, pistachios tend to be a little more expensive
09:24 than the other nuts
09:26 but I say treat yourself every once in a while.
09:29 And if you don't want to use pistachios,
09:32 you can use almonds.
09:34 No, I'm sorry, you can use walnuts instead.
09:37 So, we're gonna start off with pistachios
09:42 and they have been soaked and dried
09:48 and then we have our Himalayan salt.
09:53 I'm gonna process the dry ingredients first.
10:21 So we have this wonderful green salty mixture right here.
10:27 So we're gonna put the lime juice in
10:32 and the garlic clove,
10:35 and then we're going to blend.
10:46 Now this might seem like a lot of basil
10:49 but I'm telling you this is worth it.
10:52 So we're gonna put all our basil in.
11:02 And then our olive oil which will help the process.
11:50 And we have one little leaf,
11:51 but we're not gonna worry about that.
11:54 So let's just do it a little bit more.
12:06 And now we're ready for our next recipe,
12:10 and that is the Pico de Gallo.
12:15 For the Pico de Gallo we need:
12:47 I'm using the Roma tomatoes
12:48 that have been diced and they have less water in it
12:52 when you dice them, so I like to use those.
12:55 But if you don't have Roma tomatoes,
12:56 whatever it is in your pantry is okay.
13:02 And I love my onions, so yes,
13:04 chopped onions and spicy,
13:08 and jalapeno peppers,
13:10 cilantro,
13:13 garlic...
13:18 the citrus,
13:21 which gives it that zest and the salt.
13:27 And you just mix this up.
13:29 This is just real simple.
13:32 And you can use this is in any of your Mexican dishes
13:37 and if you want to use it with some chips,
13:40 you can also just blend it up a little bit
13:45 or put it in a food processor.
13:48 Okay, now let's put it all together now.
13:55 We have our crust.
13:57 And if you don't have a food dehydrator,
14:00 you can use any kind of
14:02 flat bread recipe that you have.
14:06 Well, we'll start off with the Ricotta cheese first,
14:11 the cashew Ricotta cheese and we spread this out like so.
14:19 And, you know,
14:21 you don't have to be super detail on how to do,
14:26 you want to get it on the pizza crust
14:30 as quickly as you can 'cause, you know,
14:32 you have your family and they're hungry
14:34 and you want to get it done.
14:38 So, then
14:43 is the pesto.
14:46 And what I like to do is just kind of chop up
14:50 the pesto on here, not really spread it
14:55 but kind of chop it up.
15:01 And I love pesto.
15:02 It's so-- it adds
15:04 so much flavor to different dishes.
15:09 And basil is one of my favorite herbs.
15:18 So you want to spread this out.
15:26 And then after this comes the pineapple.
15:41 I'm just gonna sprinkle the pineapple over like so.
15:51 And pineapple is such a wonderful fruit.
15:57 Believe it or not, it's good for joint pains.
16:01 I found that out.
16:02 That's wonderful, especially if you workout.
16:09 There we have our Pico de Gallo.
16:16 Look at the colors, isn't this beautiful?
16:30 And now for the last bit are the avocadoes.
16:40 I can't wait to sink my teeth into this,
16:42 this is gonna be fabulous.
16:53 All right,
16:55 this is our California Pizza.
17:00 This was not a easy recipe,
17:02 but I'm telling you, this is worth it.
17:06 This has been Evita Tezeno
17:08 again with a fabulous fresh recipe
17:12 and remember to live life fresh.
17:25 Hey, hey, hey, we're in California
17:27 we might as well continue to Evita's
17:28 making some good California meals.
17:30 But you cannot go to California without some quick quesadillas
17:35 and that's what we're gonna do today
17:36 in a short amount of time.
17:38 We're gonna do something little special,
17:39 we're gonna show you a little bit later on the show,
17:41 maybe not this one or in the program.
17:43 On another one we're gonna do some $5 meals in five minutes
17:47 but you know when you're making a quesadilla,
17:49 you got to take a little time you know,
17:50 Cali style, but it still needs to be quick as well.
17:53 And so, I want to encourage you to go ahead
17:55 and write this down, we're gonna do it from,
17:57 hopefully scratch.
18:00 The recipe today, and I know
18:01 you'll truly enjoy it,
18:03 'cause we're gonna continue
18:04 on what Evita's taught a California style.
18:05 So we're gonna go to our first recipe.
18:07 And it's the Quick California Quesadillas.
18:11 All you need is:
18:37 Yes, that's all you need.
18:39 We got to get the quesadillas going
18:41 and we're gonna do it quick.
18:42 So, I'm gonna go ahead and get this thing rolling.
18:46 The key however to make it quick is make sure
18:48 you have all the ingredients.
18:49 But we're gonna work with what we have here today,
18:52 so I have some simple corn tortillas,
18:56 but this is actually a nice little blend,
18:58 a unique blend of corn and wheat.
19:00 So we're gonna get that here.
19:01 We got to get that on a nice little--
19:03 if you have a non-stick skillet or something.
19:06 That will definitely do the trick for you
19:09 so we're gonna warm this up.
19:12 And we're gonna put about two of them on.
19:14 I don't know about you
19:15 but two is more than enough for me.
19:17 If you don't have a non-stick pan or whatever,
19:19 you just put a little bit of oil,
19:21 that should do it.
19:22 But keep the other tortillas close by
19:24 because we're gonna go ahead and add that to that shortly.
19:27 So, I'm gonna run over to the fridge,
19:29 I'm gonna grab some of this nice little vegan cheese
19:31 that I have or if you like I said
19:33 you have the cashew cheese.
19:34 Just go ahead and use that, the cashew cheese sauce.
19:36 So I'm gonna grab that.
19:38 What else I'm gonna grab?
19:39 I'm gonna go ahead and grab some of my cilantro
19:42 and my scallions here.
19:45 Or just work with what you have.
19:47 Oh, look at my fridge is open.
19:49 And then I'm gonna just grab--
19:50 I think I may use this a little bit later,
19:53 so I'll get that rolling so,
19:55 we put the corn tortillas here first.
19:58 We're gonna warm that up then hummus.
20:00 Any kind of hummus that you have from the store,
20:02 hopefully the good one, the one without vinegar.
20:04 You take that, you're gonna pour that on there
20:06 or put a little bit on there,
20:08 but we're gonna do that shortly.
20:09 First, first before we get there,
20:11 we just want to grab some scallion.
20:14 As you see here, we're gonna chop that up.
20:17 We also have some cilantro that we'll use here shortly,
20:21 so we have the scallion,
20:24 and then keep those fingers down of course.
20:27 We're gonna chop that,
20:29 'cause we're gonna put this in the quesedilla,
20:30 all right?
20:32 So hopefully when that warms up,
20:34 this should be ready and then we're gonna make
20:36 a little bit of salsa if you don't mind.
20:39 I don't know if you've ever been to California,
20:43 if you haven't, they have some really good,
20:45 some really good quesadillas.
20:46 I got my avocado over here, I'm gonna get to that.
20:48 Gonna grab some cilantro, gonna chop this up as well.
20:53 Okay, so you just move that over here.
20:56 It doesn't have to be like super small,
20:59 you can work with what you have.
21:01 It just depends how you like it.
21:03 Some people just eat it, so here we go.
21:06 We have that there, so that is pretty much ready.
21:09 Then we gonna go ahead, we have a nice little onion.
21:13 Get this going and maybe,
21:16 I should have some tomatoes somewhere over here.
21:18 I'm gonna use just a little bit 'cause it's just for me,
21:21 unless you all are coming over.
21:23 If you're coming over,
21:24 you should've given me some advance notice,
21:26 I'd have made a little bit more.
21:27 So I just have my onions here, just so I chopped up nicely.
21:31 And I need some tomatoes, okay.
21:34 So these are ready. He went ahead and washed.
21:37 I got these at the nice grocery stores.
21:39 I'll pull these off. These are vine ripe tomatoes.
21:42 Now I'm gonna use probably...
21:45 probably about, who knows,
21:47 about half of that, okay so, here we go.
21:50 I'm gonna take some of that.
21:52 We gonna chop this up,
21:54 'cause we're gonna make some of our own salsa as well.
21:56 All right, so I'll just use a little bit.
21:58 Don't want to waste food as you all know,
22:01 times is rough these days, so I have enough for that.
22:05 And this is warming up nicely.
22:08 Here it is, we're going back to that hummus.
22:10 Take a little spatula.
22:13 I noticed this is little different
22:14 like people always ask,
22:16 what hummus on quesadillas?
22:18 We're gonna take it to the next level here today.
22:21 So we have the hummus on there.
22:23 Yes, it's getting nice and toasty.
22:26 All right, this is gonna be our quick quesadilla.
22:29 Don't tell anybody that you put hummus on a quesadilla.
22:34 They're gonna be like what is going on?
22:37 How you gonna take a Lebanese and Mexican
22:40 and put it together.
22:41 Well, we're doing something special here today.
22:42 Then I found some nice vegan cheese
22:45 at the local supermarket.
22:46 This is something that everybody can buy,
22:48 it's really cost effective.
22:50 Where is my scissor? Here.
22:51 I'm gonna put the cheese over that,
22:53 so it starts to melt.
22:55 So by the time I finish my nice little salsa here,
22:58 it will be ready,
22:59 so I'm gonna take some of this cheese,
23:01 all right.
23:03 Like I said if you have a sauce,
23:04 you can do that as well.
23:06 Put the cheese on that, just enough.
23:09 You want a little extra cheese, you can do so.
23:12 Oh yeah, that's looking good right there.
23:14 I've the cheese, now, I'm gonna come back
23:16 and grab a little bowl here.
23:20 What am I gonna put in?
23:21 I'm gonna put in some of the items
23:24 that I'm gonna use to make my salsa.
23:26 Need a little bit more tomatoes in there.
23:29 Okay, should be done.
23:32 Get that going.
23:34 Then you cannot have salsa
23:36 without some lemon, there you go.
23:37 Got to have the lemon.
23:39 Let me just massage it a little bit, all right,
23:42 so I've my lemon here,
23:43 because my quesadillas is getting ready.
23:45 Take that, cut that and just want a nice little--
23:49 I know people have different measurements or whatever.
23:51 You just put a little bit over there.
23:53 Just a little bit, just enough to get that going.
23:57 And let me just dry up here.
23:59 Let me move this out of the way,
24:01 if like to follow.
24:02 Then for this just for you salsa,
24:03 you just need a little bit of salt,
24:05 little sea salt there.
24:06 If you want to put in a little bit of onion powder.
24:09 That will be good.
24:10 A little bit of garlic powder.
24:12 Look at me I'm having a good time in the kitchen.
24:14 And some paprika.
24:15 You got to have some paprika, all right,
24:17 so here we go.
24:19 Then I'm gonna just grab something
24:20 to mix that up a little bit more.
24:22 My quesadilla is almost ready.
24:26 This is like a ghetto fabulous--
24:29 not a ghetto fabulous but a special quick salsa
24:33 that you can make here.
24:34 I'm gonna put that on top as well.
24:38 Should be fine.
24:41 All right,
24:43 then it's really simple,
24:45 I'm just gonna grab two more.
24:46 You all hear that sizzling there?
24:49 Don't tell anybody where you learned this
24:51 because as a result,
24:53 they're gonna want some, but even before I do that,
24:54 let me just pop that off.
24:56 Let me get some of that cilantro.
24:59 All right, and some of that scallion on there.
25:02 You can put this on both.
25:03 I've mixed that up there
25:05 so cilantro and scallion on both of them.
25:07 This is our quick, what is it?
25:09 Our quick California quesadilla.
25:12 So you have that on there,
25:13 you let that sit for a little while.
25:16 Should be good.
25:17 Let that cheese melt--
25:19 Oh, man, we gonna be on target here today.
25:21 You know, let that cheese melt
25:22 and it's gonna congeal it together.
25:25 Now if you use a cashew cheese sauce,
25:28 you just have to hold it there little bit longer
25:30 or else it's gonna separate
25:32 but we want this to stick together,
25:33 so we have that going.
25:36 And then eventually in a little while,
25:38 we're gonna flip that a little bit
25:39 if it's ready to go.
25:41 So we have our two items there
25:44 and the salsa as we see depends on how you like it.
25:46 You can put cumin as well.
25:49 I mean there's no reason in general
25:50 why you should be buying salsa.
25:52 I mean, this stuff is easy and simple to make.
25:54 All you need is some onion, some tomatoes,
25:58 some cilantro as well.
26:01 I didn't put that in there,
26:02 but you can put the cilantro there
26:04 but I put that along with my quesadilla all right.
26:07 I'm just looking for my stuff here.
26:09 So while that is getting ready,
26:13 I'm gonna go ahead and clean up
26:14 because if you all know me, I don't like a mess.
26:17 So what I try to do is I try to clean up
26:20 as much as possible.
26:23 So when it's all set and done, all I have to do is eat.
26:25 So this is getting ready here shortly.
26:28 And then let's see.
26:30 Whoo! Look at that, that's pretty right there.
26:34 Now we're heading in the right direction.
26:36 Nice and toasty.
26:38 Put all my stuff here together.
26:40 And if you just want, you can use the leftovers here
26:43 and just make that into like I said your salsa.
26:48 And you have some for tomorrow.
26:49 The key to living California style
26:52 or being quick is planning.
26:54 You have to have a plan of action,
26:55 so I'll take these items
26:57 'cause we don't want to waste anything.
26:59 I'll take that, put that in there
27:03 and let that marinate a little bit overnight,
27:07 so tomorrow I'm gonna have this as well.
27:11 Little bit of salt to keep that moving
27:13 and then you just mix that.
27:14 We're gonna let that sit there
27:16 and I'm gonna grab some of this good little sour cream,
27:20 the healthy one that Evita taught us
27:21 to make over sometime.
27:23 Then the quesadilla is pretty much almost done.
27:25 It's pretty much almost done,
27:27 I'm gonna let that sit for a little while.
27:28 We'll take some of that sour cream.
27:30 We'll take some nice avocado, put a slice or two on it.
27:33 And I already made some in advance
27:35 you know just in case 'cause I knew you
27:37 all gonna come try to sneak up and have some of this.
27:40 So here it is,
27:41 is a simple Quesadilla California Quick style.
27:45 As you see there, very nice, very tasty and simple.
27:49 But you can't have quesadilla without some chips.
27:53 So go ahead and put some chips
27:54 and you will look like a gourmet chef
27:56 here on Taste of Paradise, enjoy.


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Revised 2016-04-11