Cooking On A Budget

well here I am by myself again but that does not mean that curse is not here it just means that it is an all cooking show now have you discovered that because of what's going on with the economy that you just don't have enough money and you're thinking to yourself I'm just gonna have to not get the kind of fruits and vegetables that I need on a daily basis well guess what this show is designed especially for you it is entitled cooking on a budget stay by well welcome to abundant living my name is Paula Aikens and this is my husband Curtis Aiken I guess you were just waiting on me oh yeah sometime I'm trying to figure out what I'm going to finish angular you're gonna say it or whatever program cooking on a budget modified spending plan and so you know what we were doing is we're going to be taking certain foods and shown how we can stretch that dollar by taking that same food and using it with different putting it in different dishes right okay well we need this of all the time those who again have a little budget don't have no budget so and you should have a budget but anyway how to stress that dollar to stand up and make it home make it holiday to grow and one way to do that is by using one of those groups that I love the most gives us more staying power and that is the being kingdom legumes okay it was so good for you good but fiber and then also it's got good nutrition all the vitamins and they're normally expensive yes there used to be they climb up a little bit used to be worth sixty seventy cents but now a dollar in Tanner why I think because on the bun the living in a 3abn we talked a lot about those beans and maybe that's what's making the prices go up but not really there's so many different combinations out there I was teaching a class at Oakwood college when I was working over there and I know that my student used to always say to me the only beans I know is navy beans and pinto beans and peas and I said okay okay enough of this alright so one of our days was actually a shopping spree okay I took them to the grocery store and we actually went through that area with all the different kind of beings I mean the Creator God you know you know what he's doing I'm surprised they were absolutely shocked yes so we did the beans and not only that we went in the area where the apples were we went where the Rice's were all the different foods so it's amazing how we get stuck some right yeah you know open up that mind and hoping it out out there so we just won't work with I'm here today we got a couple beans we're going to be using the day and one of them is one of my actual recipes I've I've done before but a different being with a bundle and this time I'm doing it with the soybean for mine okay so we're gonna look at the very first recipe which is soybean patty okay it calls for a 1 cup of soy beans uncooked 4 cups of water 1 medium onion chopped 2 tablespoons of soy sauce light 1 cup of old-fashioned oats or 1 cup of instant oats or 1 cup of pecan meal a half a teaspoon of sea salt 3 tablespoons of nutritional yeast flakes and 1 tablespoon of Italian seasoning we can't forget that garlic kurz we got one teaspoon of garlic powder one teaspoon of onion powder and 1/4 cup of olive oil always remember this recipe does have a lot of ingredients in those but guess what they're not expensive oh yeah these ingredients basically you have in your closet one in cabinet in the kitchen Academy not the closet we'll talk about cooking on a budget we're actually talking about looking in that cabinet seeing what's there just use what you have long and that's really hard develop a lot of my recipes it's just kind of seeing within the cabinets most people will help oatmeal and you got to all those people we have let's say onions and other things they will help already help certain things you mentioned they may not have yes but we'll do as we go through this one you actually just going to use your Pura blender for this recipe now the soybeans the soybeans you get them dry once again and you're gonna put them in a water and put them in a refrigerator ok and one cup of soybeans will turn out to be the next day two and a half cups ok swell up and the soybean is so small it's so miraculous how it looks just like a navy bean when it's finished right ok we're going to go ahead and pour those in and get all the beans in a very very time the water in there as well that yeah that's gonna be our protein and I'm gonna go ahead and put in the onion as well all right and this is how I started off believe it or not and that is we going to start off by blending this together okay let's do that and you see that they're nice one thing about the Linda soybeans they actually have a lot of we call suds that's the part of the medicinal property of it okay creates its own kind of a such which isn't actually good for the digestive tract okay what I'm gonna do curves I'm gonna take and I'm gonna have you have you got to scale it there if you did let me turn up a little bit the one about 300 mmm about three yeah yeah that's good that's good okay okay because what I'm going to do is a lot of things going to go into this recipe okay I want to take the soybeans first and this is with the liquid now we're going to go ahead and pour it into our Bowl where can you get soybeans how many just anybody stole this order yeah if you find that you have a little bit more of the soybean left over you didn't pour a little bit of water near swish it around a little bit swish it that's the kitchen terms just made that up that's a deep well you know you smell like onions yes we do that good okay and what we're going to do is I'm gonna have you start adding any other things we're gonna need for this recipe to move that blender out of the way okay and we're gonna sit this down here also not the way now look at that you said that gonna make meat patties yes it is okay what we're gonna do is we're gonna start adding in now if you would let's do our dry ingredients first put the pecan meal in okay pecan meal is this yes okay Camille and then I'm gonna put in and we're gonna present get pecan meal again this health food store any most stores have pecan meal and if not you can always buy pecan put them in a blender and voila yeah okay there you go this is the instant oats you stood alright we're gonna go ahead and with old-fashioned oats all of these things are you in your alright we're gonna go ahead and put in we got the onion that's garlic powder we gonna put in garlic and onion powder cause they're good dis for those we have high cholesterol all this okay and then we also gonna be putting in a believe in our Italian seasoning but a little bit of salt into it's all mixed up together yes and then we're gonna put in the nutritional yeast right and that you're gonna have to buy at a health food store and or some of your regular grocery stores now arbok I have a health food section before I put it in your floor now I just start stirring it up got just now oh goodness all right maybe 250 yeah that's fine okay okay and now I'm going to go ahead and put in the soy sauce nice noise false light or rats about the same amount of sodium Sam I was sewing okay I kind of like the depending on what I'm making I like the light soy because it has that kind of a Hickory flavor to it that's opposed to the brights yes yes okay okay now one of the things that happens when you do this recipe it has to sit you know we always say let it sit for at least a good 15 minutes and that way the instant oats get the opportunity to blend in and get that cohesiveness you need to keep the burger together okay how many eggs in there so what is the hope that you know yes and the thing that makes it to have more than meaty flavor is the pecan meal okay now you can see how it looks right now we go sit that aside because you know once again because of TV I want you to see the finished pot looks as it sits two colors already for at least 15 minutes okay I guess see it gets real see that without the weight I can go ahead and keep sitting and we've got two skillet ready to go already already here we go that's good that's good and now at this point you can take a 1/3 or 1/4 scoop okay every scoop and we're going to scoop out our burger time for the burgers all right let's put it in there and then we're going to mash it down you can make these large or you can make them small I can make nice big round ones these are for the men's size yes men we burger many burgers manny burgers or women burgers yes okay let's get another one in here what dude if I decide to get this recipe together now you know what this is funny I'm gonna tell you he's like I said before I start off with qaboun Jose Caban so beans okay remember yeah first and I was making the co buns Oh beans up and I like the way the flavor came out when I was doing a good bundles and I said let's get a little bit of oil more oil their curse but it that over here yeah just a teeny bit let's handle a little teeny bit let's get all the goodies out let's make a good burger okay alright okay now let me get back to that subject okay so I was I was playing around with the go bundle beans and I made the go bundle burgers and I used to get with a sage and it go bundle patties also you can convert over to making sausages little little round sausage to square sausages but I said wait a minute what if I use soybeans but the soybeans and just changed out the seasoning which was Italian seasoning okay how about I've now done pinto beans some black beans so just go to show you you could take those beans and you could turn them into burgers a lot of things and so these are was 60 70 80 cents a bag oh yeah yeah they've come up a little bit since we won oh yeah but basically you don't own a good one bag of beans can actually serve up to almost eight to nine people one that you have a cup serving and you got 16 ounces of dry beans which multiplies itself once you actually start cooking it which will show them when we go to our very next recipe now this is going to brown on both sides and because the fact it is being and we also it's raw you wanted to cook on at one side at least a good seven minutes or so before you start turning it it will turn a nice golden brown flip it over and when I flip it over I usually put the lid on top of it turn it down low and let it continue to cook it it's gonna make a beautiful burger I remember a friend of ours said I don't believe you can make no burgers I don't know beans okay and even though it's got that beige color yeah it actually is going to turn to a nice golden brown color alright cooking it on a budget definitely on a budget spending plan once you cook this up all you have to do you can either serve it by itself with some rice or potatoes or you can turn around and put it into a sandwich and make it into a burger sandwich you know with a hamburger bun all right it is so versatile even if you want your something like spaghetti you can make your spaghetti and your marinara sauce and you can make these up into little small burgers and then when you do that you sit on top of your spaghetti and you have spaghetti and meatball okay he's not saying that same recipe saying restless nights' recipe well they look at the very next recipe that we're going to be doing and that is Paula's vegetarian chili okay it calls for a 1 16 ounce bag of pinto beans dry one half of a medium onion chopped 2 to 3 garlic cloves chopped 6 to 8 cups of water 1 14.5 ounce can of tomatoes diced 1 8 ounce can of tomato sauce or 1 tablespoon of chili powder 1 package of chili seasoning and sea salt to taste now this is a favorite okay the chili the chewy its hottest chili I've already made it up I was wrong you doing all the good is already inside the channel we did it and you know the thing I like about that is I cooked in a crock pot ok when you cook in a crock pot look at that and look at that look at that look at that look in that crock pot and you got all the tomatoes and the chili sauce and everything yeah look at oh look at that yeah honey now that's the tree now can we do something with each other to make this chili stretch and we're stretching it does well you can eat it right in a bowl right ok and we can also do a bean and rice burrito Oh burrito okay we're gonna do that now yes let's look at the recipe let's do it it calls for one cup of brown rice cooked two cups of Paula's vegetarian chili for whole-wheat tortilla shells soft or 1 cup of salsa mile and 2 tablespoons of chives chopped now we're gonna make something else out of this we're gonna make something else out of this and what we're gonna do is Curtis I'm gonna take I've already got my brown rice okay I put it in my bowl let's go back and you mean wheedle I'm not sure what you did just in what I did uh-huh see you see that okay okay a woman would notice that I was all right to me we're gonna take one cup of the Chile okay okay and we're gonna put it in with the rice bit more saying Chile saying you Chile use a different dish that's me this time yeah that's you that time Oh guess what then what we're gonna do is we're gonna just stir it up so now that can be another dish with another dish another dish to be by yourself by the rice and the Chile right well now you're gonna make a burrito oh yeah I'm using my whole wheat this is my whole wheat shells that I'm using and we got our little Bowl right here let's put that on top of that are we got my shell soft shells right here whole wheat and I'm gonna put the shelf yeah it goes right inside those right there right on in there right on in there this is cooking on a budget same nice and chilly now in a burrito are we gonna rolled it up are you working it now baby are you working and we gonna gas a second one going there that one over and we're just gonna I mean you can you can just fill it up depending on how much you want any what make sure you can wrap though I'm here all day because that would be mine that would be mine you can also take in lettuce and tomatoes and put that in here also in olives you know and work it work it baby we got two of those together there we're going to put on top of that some salsa mm-hmm are you working in our baby are you working it and then we're gonna take and put on top of that how about some soy sauce soy sour cream sour cream supreme all right soy based tofu sour cream so that's what we're using today so we're using okay so we're using this looking mighty good mighty good let's see that is ready to go and we'll put a little bit you know oh yeah this is ready to consume and we're gonna be taking a break Curtis because see you're ready to consume as I write and so for we would like for you then to just stay by would you like to learn more about preparing healthful vegetarian dishes if Sheldon you want to be sure to order our free abundant living resource sheet it contains a useful information about products and cookbooks it will help you to learn more about this natural way of cooking along with your order we would also like to include a free copy of the booklet the natural way to keep in shape this 20 page booklet is filled with tips it will help you to develop a total lifestyle approach to health to receive both the abundant living resource sheet and the natural way to keep in shape call us at 877 ask for this special offer today well welcome back hey we're down to the dessert section dessert we'd like to dessert some people like those exactly to dessert first but Curtis yeah I have a special surprise for you what special surprise do you have a surprise for you I've been talking about this since last night yeah it's a dessert okay okay it's a dessert it's one of your favorite desserts that you always want your burning time don't you I mean I'm not my youth I'm sorry yeah you're my favorite okay I'm your favorite but is your second favorite second favorite and that is of all the different types of cobblers on tomorrow I already know what it what is it what is it blackberry blueberry what is it how'd you guess that guess that's my favorite absolutely absolutely Curtis it is your favorite yes it is okay and so we're gonna look at the ingredients for this dessert okay blackberry cobbler it calls for four cups of blackberries fresh or frozen three tablespoons of fructose two tablespoons of lemon juice or 1 tablespoon plus one teaspoon of cornstarch vegetable cooking spray or one cup of unbleached flour with a germ a 1 teaspoon of baking powder aluminum-free 1/4 teaspoon of sea salt 2 tablespoons of soy margarine Cole 2 to 3 tablespoons of cold water and 1 tablespoon of fructose okay black berry I have been hiding now you know no no now this recipe actually what starts off as we're going to go ahead on and put in the fructose okay and I don't mind helping on this one that's already don't and you can go ahead and then and and and put in the baking powder go ahead and put your salt in as well okay that's how about fructose that may be my key talking about eternity audience so just a fruit sugar yes is what it is a little bit better than refined white sugar oh absolutely yes yes and you don't normally instead of putting us in a big chunk we're just gonna cut it like this and then I'm gonna have you go ahead on and start meshing that in with your fork okay okay you can use a pastry blender as pastry blender as well let's go ahead and do that you get used to that now Curtis yes you know and I guess while you're doing that I guess you're saying to yourself oh where exactly all right yeah blackberry wait a black bear yes you do say blackberry let me see maybe I have something you got things hiding down it on oh oh that's why I'm telling you all the time trying to get these things at this show so that you would not and you would not even let me see the recipes for this series are taping truth is what should I know and not only that I knew if you saw them you might saw I eat in the Black Bears I would have to yeah we've already breezed our our dish squared dish I'm gonna go ahead on and put the blackberries in I like to keep them frozen and there's a reason for that and that is that we've got that corn starch and we have that fructose and the lemon juice and what we want is we want to be able to the juice is going to come from the blackberries it's going to break down the corn starch so that it will thicken up on us now I'm not gonna get real thick but it will thicken up on us all right aren't they beautiful beautiful yes okay I'm also go ahead and okay now let's see if you can finish this show up Curtis because I'm telling you right now wonderful we're gonna pour on top of it I've got the cornstarch okay move that around go ahead and do little bit more your fork there I think you still doesn't have it you're so excited yeah I'm so excited I know I'm seriously pumped on the way home let me now make it to the house okay and then I'm gonna take the fructose and we gonna bring sprinkle that on top okay I'm gonna save a little bit but I'm gonna put it also okay nobody won Alison's toy sword ice cream now I will take the lemon juice and I'm gonna pour the lemon juice on top of that oh this is gonna be working baby work it mm-hmm okay clicking on a bunch ow I'm gonna hold on to that because now we got to do is we actually have to take that now notice that the actual when he's taken blend in the margarine the soy margarine it has that kind of a crumbly texture so with that in mind you're gonna have to take your cold water very cold water and you're going to go ahead on and pour it in you keep and keep going keep on going all right this is what the cross there's gonna be the topping okay all right I'm gonna do one more how are we looking for time really are a few minutes we still have some time to look I actually created to create that now let me tell you this is you're gonna keep working this around working around and because it is a unbleached bar with a germ it might need a little bit more water is important that the water is cold that's important that the margarine is cold okay otherwise you won't have that with flaky well you're not gonna get you yeah it won't get as flaky as you want but you know once again as on 3abn and the amount of time we have we are going to be made huh no I don't I don't have it already me but I tell you what I did do it oh that's already got Oh that's ready to go okay like are they gonna sprinkle our water on a counter maybe a kitchen you know a little bit of a space here and we're gonna go ahead and put our wax paper down and the waters first so you there yes it will make us stay together right there smooth it down clean that place up there all righty okay it's down and then we're gonna just take and you know once I do this I actually sit in the refrigerator for about 15 minutes so I knew that's what I want to do that and we gonna do a square so we gonna get it started in a square I remember someone said you did this on the cooking class lady said well what about the bottom crust you said this is cooking on a budget just the top crust not the ball right now it's only barely going to be able to get a with the money this is just one course not absolutely absolutely all right and we're going to then take our rolling pin and we're going to not make that kind of noise I'm a little bit told it's funny for me and all right mm-hmm there we kind of go to the side here okay you just keep on doing this until you get a square block that way hold up this way all right and because in the refrigerator it's gonna take it has to cool down a little bit it's all right okay now let me come forward it's good way the last time you made a black I have never made I have never made a blackberry cobbler you always get that purchase will be always purchases right you know because it is your favorite when's your birthday or anything especially is you know you are so excited about a blackberry cobbler anyhow you just don't know and you have kept this hidden from me I tell you absolutely absolutely who knew oh they did I need to talk to him why didn't you tell me hey you know I'm saying probably cuz he wants a bit all right let's go ahead on I'm gonna finish this up the name of the game is we want to actually make it to a square make it to a square and once I make the square up what's going to happen is I put my pan over top of it make sure it's the size that needs to be and we're going to go away so that when we come back you will see the finished product of everything so we want you to stay by would you like to learn more about preparing healthful vegetarian dishes if so then you want to be sure to order our free abundant living resource sheet it contains a useful information about products and cookbooks it will help you learn more about this natural way of cooking along with your order we would also like to include a freak the booklet the natural way to keep in shape this 20 page booklet is filled with tips that will help you to develop a total lifestyle approach to health to receive both the abundant living resource sheet and the natural way to keep in shape call us at 877 ask for this special offer today well I'm telling you took everything I had to keep curse for messing with that pie oh no no I have it over here so I can have more control more control okay now let's look at what we did today currently work first off with the soybean patties delicious absolutely fantastic felling good and then from there it went to Paula's vegetarian chili look at that go with it and we took that same chili and turned it into a rice and bean burrito what am i cooking on a budget it's an inch alloys sour cream and that salsa on top of it and of course I dare not say but I have to you have your blue berry cobbler or blackberry cobbler last Mary oh yeah you know why cuz that's the number two number one is definitely the blackberry know you're number one baby okay okay it's been a good program yesterday I know you cannot wait before you start can be heard in the black but I knew I knew that you were going to throw that back very first I knew you were gonna go there and so I'm just gonna go ahead on yeah okay okay for that John 10:10 Jesus said I come that they might have life and have it more abundantly you

Channel: Healthy Lifestyle Choices

Views: 9,511

Rating: 4.7714286 out of 5

Keywords: Cooking On A Budget

Id: OBYT8Qh40nE

Length: 28min 30sec (1710 seconds)

Published: Fri May 03 2013