Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000092
|
00:01 Have you ever wondered how to prepare
00:02 healthy, tasty meals raw and cooked 00:05 that actually tastes good? 00:07 Well, stay tuned while Evita Tezeno 00:09 and yours truly Nyse Collins show you how to do so 00:12 and give you A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno. 00:36 This season we have holiday recipes 00:40 to tantalize your taste buds and to grace your table. 00:44 And yes, 00:45 we will be doing recipes from my southern heritage, 00:50 yes, from the south. 00:52 The first one we're gonna do is Dirty Rice. 00:56 I grew up with a grandmother that love to cook 01:01 and every holiday season 01:03 she would make this fabulous dirty rice dish. 01:06 Most of you probably from the north you would say, 01:08 "Maybe a rice dressing", but we called it dirty rice. 01:13 So I said, "Okay, how could I change a recipe to raw." 01:19 And I did it, 01:20 I came up with a fabulous recipe 01:23 that all the ingredients are raw, 01:25 maybe one of them might not be completely raw 01:29 but it is delicious. 01:32 So let's begin by reading the recipe. 01:37 The ingredients for dirty rice are: 02:32 So our rice and the dirty rice starts with cauliflower. 02:38 And cauliflower has so many benefits. 02:42 It's antioxidant, it's high in vitamin C, 02:46 it's a detoxifying vegetable, it's amazing. 02:52 So we're just gonna chop it up a little bit 02:54 so we can help it breakdown a little easier 02:59 in the food processor. 03:03 And as a child I didn't like cauliflower 03:06 but when I changed my diet 03:09 I love cauliflower. 03:13 And if you remember a couple of programs, 03:18 I have done several things with cauliflower, 03:21 I have made several rice dishes with cauliflower, 03:25 so it is a very nice recipe that you could... 03:31 ingredient that you could substitute for rice 03:34 in your raw dishes. 03:37 So we're gonna place these in the food processor... 03:45 and we're gonna pulse it. 03:46 You don't want to process it too much 03:49 because you don't want it to turn to mush. 03:52 You want it to be thinly, not thinly, 03:56 but you want it to be almost like rice 03:58 because this is cereal rice. 04:17 So that's what it's supposed to look like. 04:25 And look, it really looks like rice, 04:28 it has the texture of rice. 04:36 So now, 04:40 and we don't have to worry 04:41 about cleaning out the food processor 04:43 because all of it is gonna be mixed in together. 04:46 So we're going to make our sausage now, 04:50 because most dressings have a sausage in them, 04:54 some type of a meat, 04:55 so we're gonna make our sausage from walnuts, 04:58 and walnuts is amazing, 05:00 it's a brain food 'cause it looks like the brain 05:03 so it helps with the cognitive skills 05:05 of the brain 05:07 so eat a lot of walnuts. 05:11 And then we're going to mix in some sun-dried tomatoes, 05:16 and make sure your sun-dried tomatoes is not packed in oil, 05:22 these were just dried, these are not packed in oil, 05:26 and these were soaked overnight. 05:29 And then I have my savory ingredients which is sage, 05:34 I have basil, I have garlic powder, 05:39 and I have salt, 05:41 you could use sea salt 05:43 but I'm using today, I'm using Himalayan salt. 05:46 And I love the taste of it 05:48 and it's high in mineral content 05:50 so I'm using that type of salt today. 05:54 And for the kick, I have a little cayenne pepper. 06:21 Now this one you want to really mix real thoroughly 06:24 because you don't want it to be chunky, 06:26 you want it like a smooth consistency 06:28 almost like a pate. 06:33 So then, you take these in, 06:36 this wonderful sausage pâté, 06:40 walnut sausage pâté, 06:43 and you mix it into your cauliflower rice. 06:56 Move it to the side. 06:58 Okay, you want to mix this in thoroughly 07:01 by just... 07:06 just kind of cutting it in so it's all incorporated. 07:15 This is a really, really quick dish. 07:20 It doesn't take a lot of work. 07:25 So next we have our smoked paprika, 07:32 our olive oil... 07:38 our liquid aminos... 07:44 and paprika. 07:54 Chop our garlic cloves 07:58 and you wanna chop them relatively confine. 08:07 Oh, and I said paprika, I repeated myself, 08:10 it was cayenne pepper another little bit of cayenne pepper. 08:20 So you wanna mix that up. 08:32 And now we have our fresh ingredients 08:36 which is our celery. 08:38 And if you know... 08:39 celery looks like a bone 08:41 and it's so good for the bones in your body. 08:46 It is wonderful and it has minerals 08:49 that will strengthen your joints. 08:53 So I eat a lot of celery also I juice celery. 09:02 Green onions 09:03 'cause you don't want a strong onion flavor in the dressing 09:09 so I'm using green onions because it's a lighter onion. 09:18 And we have parsley 09:21 and we must incorporate greens in our diet everyday. 09:26 So I like to put a lot of green vegetables and herbs 09:30 in my dishes. 09:34 Red bell pepper which is again high in vitamin C. 09:46 And we incorporate 09:48 all of these wonderful ingredients. 09:54 Look how pretty it is, it is definitively festive. 10:02 So let's get ready to serve it. 10:21 It's another fabulous recipe from Evita Tezeno 10:25 and the Taste of Paradise, 10:27 and remember to live life fresh. 10:46 Welcome back Taste of Paradise special holiday edition. 10:49 I hope you all will enjoy. 10:51 You've seen Evita making some delicious meals 10:53 and you know a holiday in a holiday 10:55 would also cook meals, 10:56 don't tell Evita I said that. 10:58 Anyway, we want to have a special time this year 11:02 with some delicious recipes and... 11:04 but me in my house we live everyday like a holiday 11:08 because to be honest 11:09 tomorrow is never promised for you. 11:11 So I remember sometimes we would get around the table, 11:13 it'll be just a random day 11:15 and just make good food and just enjoy each other 11:19 because you never know what could happen. 11:21 And so I want to encourage everybody 11:22 to live everyday like a holiday 11:24 but when the holidays come make it little extra special. 11:26 And when I think of holidays, 11:28 you think of the food, the family, the friends 11:29 but you think of grandma, 11:31 grandma always making something out of the box 11:33 doing something crazy, you know what I mean 11:36 and for some reason it tasted good, you know. 11:40 You didn't know what it was, 11:41 you would've eaten it like, "What is this?" 11:43 But you couldn't stop because it was so good. 11:45 So we wanted to bring back by special popular demand 11:49 grandma's hearty loaf, holiday loaf. 11:53 You know, she put everything in it 11:54 that was like almost bad in the first, 11:56 like, I said almost not bad, 11:58 so I don't want to get spanked by any grandmas around, 12:00 but she put everything in it and it always tasted good. 12:03 So for our special holiday kick-off, 12:05 we're gonna make grandma, 12:07 we're gonna give a tribute to grandma 12:09 because she always made the best holiday loaf. 12:12 We never knew what the recipe was 12:13 so we almost had to go in there and see what she was doing. 12:17 And one time the food tasted so good 12:19 that my uncle said, "Grandma, did you put your foot in it?" 12:24 And I'm like, "What in a world," 12:25 and that was just a saying that they had, 12:27 but it would tasted so good. 12:29 So we snuck in 12:31 and grab one or two of those ingredients and those recipes 12:34 and today you will have the opportunity to learn 12:37 how to make grandma's hearty holiday loaf. 12:41 So here's the simple recipe for grandma's hearty holiday loaf. 12:45 And ingredients are: 13:22 And just a couple more 13:23 'cause, you know, grandma throws everything in it. 13:44 There it is. 13:45 I told you the thing was hearty 13:47 and I told you that grandma put almost everything in it. 13:50 We used to make this joke in our home 13:52 that anytime she grinds stuff 13:54 or do things that you can't quite tell 13:56 what it was in its original form, 13:57 more than likely it was almost pretty bad. 13:59 So but I'm sure the nuts and stuff 14:02 in general won't go back. 14:03 But that bread 14:05 you know how they'll be cutting out the moldy pieces and stuff. 14:07 I'm like, "Grandma and ma, let it go, please let it go. 14:11 That goes back into the garden." 14:12 But anyway, this loaf we didn't do that for you. 14:15 We went ahead and we got everything nice and fresh. 14:18 And one of the key ingredients 14:19 that's gonna get your loaf going is this potato, 14:22 and so what you have to do is grate the potato. 14:24 But potatoes are so good for you, 14:26 this is gonna give this loaf some good consistency. 14:30 There it's gonna make it... 14:32 If you guys remember like a holiday loaves or those, 14:37 you know, those veggie loaves that they make 14:38 and they taste real good 14:39 when they got all kind of stuff in it 14:41 some eggs and milk and all of this other things 14:44 and like a million ingredients. 14:45 Well, this is gonna give it that similar consistency. 14:49 So you wanna make sure you grate that in there nicely. 14:52 What else are the potatoes good for? 14:54 It's one of the best things to balance acid in the stomach, 14:57 a lot of people are suffering with acid reflux. 14:59 Enjoy some more potatoes. 15:01 The only thing I don't like is my potatoes get the bad rap, 15:05 you know what I mean, "Oh, potatoes is no good, 15:07 it's gonna raise your blood sugar, 15:09 blah, blah, blah." 15:10 That is not true per say. 15:13 Now what happens is the potato is good 15:15 is what we do for the potato. 15:18 Potatoes are healthy in stuff then we cut, we bake it, 15:22 we cut it up, we slap in the whole bunch of butter, 15:25 then we throw some cheese on top of it, 15:27 then we do some baking, I mean veggie baking bits, 15:31 you know what I am talking about. 15:32 Or we just chop it up and we deep-fry it 15:35 and then when we fry, we add more cheese on top. 15:38 Like I'm very tired, 15:39 I'm afraid of potatoes if I keep talking about it, 15:41 but potatoes are good in its natural form 15:44 is what you do to the potato that's bad. 15:46 Actually for diabetics it's good for them 15:50 because it balances their carbohydrates and the glucose 15:54 from going too high. 15:56 But now I'm not talking about, you know, the mash potatoes 15:59 with the butter and all that other stuff in it. 16:02 So please, enjoy the potatoes 16:03 but of course make sure you let your doctor know 16:05 what you're doing and work along with it. 16:08 Walla, potatoes are done. 16:10 Oh, I forgot to tell you what else they use potatoes for, 16:12 you're gonna be upset. 16:14 You're like, "This is holidays, 16:15 don't be talking about that stuff." 16:17 Do you know, I'll tell you quietly. 16:19 A person that may have hemorrhage, right, 16:21 but sometimes when natural remedy that they would do 16:23 is they'll take a potato, tell nobody, be quiet. 16:26 They'll take a potato 16:28 and they'll cut it like a French fry, right, 16:29 and they put a little extra lubricant 16:31 or something like that on top of it 16:33 and then they say a prayer 16:34 because healing only comes from God. 16:36 Yeah, and that's what they do. 16:38 They take that potato and they take a deep breath 16:42 and they go, "Hallelujah" and they put it there 16:45 and, you know, I'm just telling you all 16:46 because you're gonna be talking about this stuff 16:47 with your doctor, 16:49 and they put it you know, up in that area there 16:50 where the hemorrhoids are. 16:51 And then, you know what happens 16:53 they go to sleep and it helps to heal that 16:56 but the problem with those problems in those areas 16:58 is people are using too much spicy foods. 17:01 Stay off for the peppers and all of that stuff, 17:03 especially during the holidays. 17:05 I know you all, you don't wanna talk about that 17:06 but we got to talk about it either now or later 17:08 'cause your doctor will be talking about that stuff. 17:10 So what do they use? 17:12 They use potatoes for that as well. 17:14 Now please make sure you understand 17:17 what I am talking about, 17:18 we'll talk about at natural remedy show 17:20 because we're trying to cook here today 17:21 and I'm not talking about seasoned fries 17:22 and all of that other stuff. 17:24 Anyway, so here we go. 17:25 We have your nice potatoes. 17:30 All right, that's your grated potatoes. 17:33 And we're gonna add the rest of the ingredients. 17:35 So what do we have? 17:37 We have the walnuts here, 17:41 you have the breadcrumbs, sunflower seeds. 17:45 I forgot to tell you about the sunflower seeds, 17:47 sunflower seeds is boomed in with vitamin E. 17:50 What do we say, everybody? 17:52 Vitamin, vitamin E is fantastic and loaded with, 17:55 vitamin E is good for the body and matter of fact, 17:58 sunflower seeds are so good for you 18:00 that they can be used as a replacement for meat. 18:03 Now what am I saying, 18:04 because they have so many vitamins and minerals 18:06 and promotes or produces, 18:08 or gives a good amount of calories 18:10 that a person who removes meat out of their diet 18:13 and start using some sunflower seeds, 18:15 it balances them out nicely 18:17 so you can enjoy sunflower seeds. 18:19 And matter of fact, they are so good 18:21 that if a person is just eating a regular diet 18:23 and all their foods are fried and cheese and all that stuff, 18:26 and they try to use sunflower seeds 18:28 it will be no good because now they have too much calories, 18:32 too much vitamins, too much minerals. 18:34 But as a person is making that transition 18:37 this is one of the key items for them there. 18:41 So sunflower seeds, if a person is vegetarian 18:43 or following a plant based diet, 18:44 you have no worries 18:46 and when you take a handful of sunflower seeds 18:47 or you have some of the grandmas, what, 18:49 hearty holiday loaf. 18:51 So here is what we're gonna do, 18:52 we're gonna add the rest of the ingredients. 18:54 We have the onions there. 18:56 Let me get something to mix this all up. 18:58 So we have the onions 19:00 and then we have all of these dry ingredients. 19:02 So here's a little tip for everybody. 19:04 I'm going to take these dry ingredients 19:06 and I'm gonna put them 19:07 into larger wet ingredients, all right. 19:09 You all remember this is old school tip. 19:12 Dry ingredients into larger wet ingredients, 19:14 now why are we gonna do that or at least more dry ones? 19:17 So it can get better distribution of it 19:19 'cause if you pour that salt directly into this batter here 19:25 that we're making 19:26 and you don't mix it properly 19:28 is not gonna get even distribution. 19:30 So if we can pour this dry ingredients 19:32 into something that's wet then it will like dissolve 19:36 and it'll be able to spread nicely in our mix. 19:39 So I'm pouring this into the soy milk, almond milk, 19:42 you decide what kind of milk you want to use, 19:44 preferably not from a mother milk 19:47 and such as, cows milk, goats milk, whatever like that. 19:50 But watch this, 19:52 I work in many different areas in the world 19:54 and some people don't have access 19:55 to all of these other items. 19:57 If that's all you have, then bless it and eat it. 20:00 Amen, amen. 20:02 But work with it, 20:03 you can make the nut milks 20:04 as we showed you in many occasions 20:06 from the different nuts, cashews, walnuts 20:09 or whatever like that so you can enjoy that. 20:11 So now I mix all of these ingredients 20:13 into my nut milk or my soy milk 20:16 and now I'm just gonna pour those 20:20 over here, all right? 20:21 So let me get all of that stuff in here. 20:26 This is what grandma was doing while we wasn't watching her. 20:28 She was just mixing stuff, 20:30 she was guest, the maiden doing all of this. 20:33 I had those pre measures 20:34 but when you're in the kitchen, you know, just work with it. 20:37 And once you get the hang of it 20:39 you will be able to just know that right amount, 20:42 just a little bit of salt, just a little bit of that 20:44 and, man, you will be good. 20:46 So watch this, you mix it all up. 20:48 If you all can take a quick look at that, 20:50 I don't know what this thing look like. 20:52 It looks like something 20:54 and grandma she has some ultimate faith 20:56 'cause she will make this probably not knowing 20:58 what is gonna turn out to be like 21:00 but she made it anyway 21:02 and it turned out really, really, good. 21:05 So you mix those items up 21:09 and then we're gonna put that 21:10 in a nice little baking dish, all right. 21:12 So we have that sunflower seeds, 21:14 we have the breadcrumbs, we have the walnuts. 21:16 And look at that, 21:18 because grandma was throwing everything in it, 21:20 it was actually good for you 21:21 'cause walnuts are very good for the what, 21:23 what organ of the body does the walnut look like? 21:25 It looks like the brain. 21:26 So walnuts is good for your brain. 21:28 Who knew a hearty nut loaf 21:31 would also be good for your what, your brain. 21:33 We're gonna put a little bit of oil in there, 21:37 all right. 21:39 Just a little bit, 21:41 just around the edges. 21:43 You all know I don't like to touch oil 21:46 so or you can, 21:47 some people just pray it or something like that. 21:49 So I'm just gonna use a little paper towel 21:50 and make sure I go ahead and grease that out nicely 21:54 and then I'm gonna take the rest, 21:57 I'm gonna pour that in here. 21:58 This is the holiday loaf, this is where it happens, 22:01 this is what sits right there on the middle of the table. 22:04 I mean, I know some people wanna set the turkey and stuff 22:07 or animals. 22:09 Holiday season there you regret it, 22:11 they want to run away but here it is. 22:14 You put that in there 22:17 and you just put it out nicely. 22:19 So after we kind of took this recipe and we did it, 22:23 it was like, "What in the world, 22:24 this thing don't look like anything good. 22:26 How was it gonna turn out?" 22:27 And we just have to have faith, 22:29 if grandma did it, we did it, all right. 22:31 So we take that now, I'm gonna put this in the oven 22:35 and put that above 350, you have to keep a eye on it 22:38 by about 50 minutes, 45 to 50 minutes 22:40 until this is gonna get nice and it's gonna get all firm, 22:43 it's gonna start flexing like this 22:45 then you know it's ready, yeah. 22:47 And so I'm gonna do that and also once it's ready 22:52 because, you know, for the sake of time 22:53 once it's ready, you pull it out, okay. 22:56 Let it cool down a little bit there. 22:58 Once it cools down, are you ready, everybody? 23:02 You take it and you flip it, 23:04 and then I'm gonna share with you 23:06 a special sauce right here real quick. 23:08 So let's go, we're gonna drop this in the oven 23:11 and it should be ready or waiting for us 23:13 and then I have another one here, 23:16 but I'm not gonna pull that yet. 23:19 So I'll put that in there 23:20 and I'm gonna let that go ahead and bake. 23:23 You know, you have to be a little knife thing, 23:25 keep an eye out on it until it's ready to roll. 23:28 Now you remember I told you after it's finished 23:30 you're gonna flip it and put a special sauce on it. 23:33 I went ahead and did this in advance. 23:35 I don't have a recipe for it 23:37 'cause I want you all to start making these recipes yourself 23:39 and try different items on it. 23:41 I don't know if you remember 23:43 long time ago we had a chef, his name was Chew, 23:45 he made a barbechew sauce, 23:47 so I did a little addition. 23:48 And basically, I just took tomato paste 23:50 if you all can take a look at that. 23:53 I just took tomato paste, a little bit of molasses, 23:56 some salt, onion, and garlic powder 23:58 and I just mixed it up 24:00 with a little bit of cane juice crystals 24:01 or even honey if you have. 24:04 And I just mix it up on the stove 24:05 and that just, you know, whipped it up a little bit 24:07 and it came out nice and creamy as you see here. 24:10 You all can take a quick look at that 24:12 that's basically what it looks like. 24:15 So it comes out nice and creamy 24:16 and then you remember, 24:18 I took the loaf, I flipped the loaf 24:22 and I spread it all over the top of the loaf, 24:24 all over the top 24:26 to give it that extra little oomph, you know, 24:29 because I was wondering what grandma put on top of it. 24:31 I was like, "Did she just spray ketchup all over that thing?" 24:33 You know, but she didn't 24:35 and she made probably something like this. 24:36 So I'm gonna go I have another one in there 24:39 that I already made with the special sauce. 24:43 I'm gonna pull it out and we're gonna take a quick look at it. 24:45 So let's head over to the oven here. 24:55 Now this is not too hot, it's not too hot 24:58 but it's a little warm 24:59 'cause I had it in there warming out for everybody. 25:01 And so basically, you have grandmas hearty loaf. 25:05 And now you all looking at that, 25:07 "That thing look like a pizza, 25:08 baked turkey or something like that." 25:11 Or you guys notice some other animal products 25:14 that looks like that, you know what I'm... 25:16 Amen, we ain't gonna talk about those. 25:18 But, man, they look at it and they say, 25:20 "Wow, that looks good." 25:21 So you take that and now it's almost ready. 25:24 But as you know the key, 25:26 the key to holidays and stuff like that 25:28 is laying it out nicely, making it look good, 25:31 you know, people are gonna look at that, 25:32 they probably think it's a big pork something 25:34 or whatever like that 25:35 but y'all know we don't do that on Taste of Paradise. 25:37 And so you take that you set out a bed 25:41 of some nice greens, okay. 25:44 We're gonna set our bed with nice greens. 25:46 I'm gonna transfer that but also I wanna give it 25:49 a little decorations or whatever. 25:52 So while that cools down, 25:55 I'm gonna grab a little sauce pan, 25:56 I know this is not on the recipe. 25:58 You all are like, "What is he doing now? 26:00 We don't know." 26:01 So basically, you want to either sauté 26:04 some asparagus, some red, 26:08 you know, orange, yellow bell peppers 26:11 to go along with that 26:13 and then you can decorate it nicely. 26:14 I already did some of those 26:16 but I'm gonna make another batch 26:17 for the other one that just went in there. 26:18 So let me transfer this, 26:22 all right. 26:23 Man, look at this thing, this thing is a heavy hitter. 26:27 Ooh, be careful y'all. 26:29 This is really a holiday loaf. 26:32 We're gonna transfer this all together. 26:37 Almost look like we're bringing out 26:39 the fat and pig here or something, 26:41 and so you lay it there nicely. 26:44 This just take a little while 26:46 so let me see that that gets rolling. 26:47 I should have some asparagus that I wanna have 26:50 and sauté it a little bit for you all. 26:53 And so basically you just take these out, 26:56 you line it up nicely, 26:57 people are gonna think you are master chef, 27:00 and you say you just learnt this 27:01 on Taste of Paradise. 27:02 Don't forget, you wanna start 27:04 your Taste of Paradise cooking club. 27:06 We have a nice little package for you all 27:08 where you all can call in, 27:11 let us know that you found the program helpful 27:14 and you wanna start a cooking club 27:16 in your home or church 27:17 just by using these simple videos you can contact us. 27:21 So look at that we lined that up there 27:25 and then you have grandma's hearty nut Loaf 27:29 and we're gonna cut it a little bit 27:30 'cause you all are probably wondering, 27:31 "What does that look like?" 27:33 And so I'm gonna show you real quick what it looks like, 27:35 a little bit here so I have nice sauted ones. 27:39 Then I'm gonna cut a nice little slice of that, 27:42 are you ready? 27:43 Ooh! Look at that thing. 27:45 And we cut a part of it there. 27:47 Have mercy! 27:49 Somebody call somebody. 27:51 This is serious business, let's go another piece, 27:54 I almost need to bring out the fork and just slice it up. 27:57 Check that out, you all need to see this 27:59 'cause this is grandma's hearty nut loaf. 28:02 You will enjoy it, I will too and have a happy holiday. |
Revised 2017-08-20