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>> I can totally fallen apart and still be a soaking. Up next words to live by Yahoo. Day food. We are getting a delicious meal with a side of inspiration and you base cooking content created Roddy looking at shutting is here and we are making.
>> Yeah, I did my love. That’s in the cards, right? So that it? Yes, I really admire you whenever I’m having a c***** day, you talk about health and wellness, but you just use such a light and it just jumps off of your social media. I really
Appreciate that. And I didn’t realize I knew you were cooking, but I didn’t realize that was how he started yet. I signed everything. So let’s get started using cauliflower in talk. How far can be difficult to cut? How would you
Can’t? So we’re going to soften it to you. Just so I went back and cut off all the green Pa okay to talk about when it’s gone. It’s a bit messy. But hey, it’s Keene. You’re doing it right. I use it. He just hopped off off this storm and
That’s it. Talk about this also right by them Hooper. Yes, much cheaper. I have a lot of CDOs so we can actually mount a sit with different spices. I also checked the so it’s a good egg substitute. So, yeah, it’s a great substitute.
It’s a case that we that should be fun to take the fight to step up the canyon and hang up. But you can use any kind of yoga, but you have a time throwing a chick pea throughout. We’ve also got some tomato paste and what your
Goals are. A lot of us. I’m not a vegan but are trying to be healthier. And I see that you’re doing us some like, OK, yeah. Are you trying to help us kind of step into something a little healthier or what? I thought? My honest,
My honest like his idea is to help people figure out how to spice us to make Palm Bay City Taste great. Is that the time the issue is we don’t use in a favor and read write and so when you spices, everything can be so delicious. Okay. We’ve
Upped our miss on the bus. My puppy cam. We’ve got to make some of the other things. People know what it is. >> I think we should all its second shots that taste like. >> Haha. Yeah. And it’s good that can. Yeah. In this recipe
With this married, you can also use tofu. You can use jack. Fred. I use my day for so much. We will get some oil that’s coming in Hanoi. Well, I use avocado when I’m cooking baking and avoid the hour or 2. So going mixed up. Throw in some milk.
So curious to taste this. Yeah, I’m excited people kind of up to you and you could begin. I use almond milk. I find I prefer that because it will cause on this. And I think a good mix the and then we’re going to take these kind of
Like a marinade that up with the money up. So I was going to keep that in. I honestly didn’t keep him from the spice is a quite vibrant. And so I usually just mixed up in that. You take it easy as my hands love. I’m kicking by not going to.
I’m spread coming and then you’re going to put it on to your oiled straight, OK? Then while this goes in the oven when making a slow enough fentanyl is a great spring vegetable on. So if you haven’t seen one before, it looks like
This. You do anything with the Tom Suiter UK cut off and you can use Emanuel soups. You can use them and you’ll stuck. You can freeze them and keep insulate have. And this is also great for Ghana and it tastes amazing but we can’t just size
This up. So I usually just chop off the pass him. Stu, how often are you cooking that people should know you’re married to Jay, should you guys? I have a power. Couple rock star couple are you guys tonight? James said he’s married you. Yeah. Together a beautiful couple. You have time
To cook together. I you know, I mean because you guys are also busy. He’s aka and I it trying to prep in the mornings. All you can do it on my chopping and everything in the morning. Okay. So then I can have it all ready for the yeah.
They just going to top up straight up. If you got shred of and and then and then we’ve got a still have a cabbage pirates that delicious funnel. And yeah, it is. You’re addressing that is addressing. So what we’ve got here is it’s
A plus side of into usted agave going. You can pour when you get you out of oil. Usted agave and Apple side of indicted yesterday. It’s really refreshing. So half a Half IX mix-a-lot and they’re going to throw that into this. Yeah.
That on you for that was on. That goes on this. Yeah. What’s in this? What do you like? The sauce is bring this online. Everything is over. So says a yes for me. I love that. So this is a young gunman. So so we put yoga and
Then this is steam and result out on top, OK, you know what I mean? You you are probably in the kitchen now is definitely. And you’re putting this on some non yes, opening. You can use a rap. You can use lettuce wraps as well. But by tradition,
He’s on an ongoing so good to know what it takes. Fresh in yummy. I got that good. Yeah. Yeah. It is going on here on first. Listen. Tough. And that’s all tickets after mission accomplished body. There’s just so many flavors all come together. So nice. Yes. Or you can check out
Today. Dot com slash food. >> Dusting off the air fryer whipping up a super simple restaurant style bowl. You can make it a pension. Here to show us how it’s done is chef Kevin Curry Auther and founder of pick Up Meals. Kevin’s going on. So I love this because it’s
Delicious, but it’s slow car are bandits. Yummy. And we’re starting with a cauliflower, right? Cauliflower. Rice, OK, super easy to make the actually buy rice in the storm. But if you want to save yourself about 5 or 6 books,
Just do this at home, I got to stop it up and break up the leaves and also the claw reflect the cauliflower. Yeah. That’s and we’re going to add these to a food processor that set. This is part of Super Easy is also kid friendly thing
To do together family and then that’s going to post one day and time I would go and just like that. Go ahead. Go ahead. Okay. So when it’s done, it looks like there now that it’s really hard right now. The case that, yeah, the country kids
Are going like that. So we’re going to steam that you’re going at a steamer basket, 2, 0, water bar and then put it on here. Name this for 10 to 15 minutes. Boom. It comes out. But really it’s just like rice. That’s a it’s kind of like your
Is exactly like try to get my kids will not need that. Yeah. This is good that snow, white and cauliflower. Have you know why either? I’m next is the bang-bang saw. So this isn’t a bang-bang the already. Yeah. Haha. The this is some of
Them will mail came and some Greek yogurt. You know where this is not bad or what is it? Regulates fat 2%. Okay. Percent takes much but it didn’t on that. Yeah. As much sugar in what passes Tabasco. The Rochester Rocs. If you don’t
Like too much, she is okay. And the some garlic garlic and honey. I love honey and then mix that together. That look at that. Super nice. We by sea and now covers and hot peppers. If you want some heat. Yeah. This is just what you’re going
To dunk the shrimp. Yes, absolutely. This is the dipping sauce for now for the personality of this dish. This is going to be the street looking to. I just want to make sure I get it right. Get it right. This is a championship
In part is very absolutely OK. So here’s my thing about shrimp that spread it because I wanted a low carb shrimp. But when you buy that the shrimp in the store, that’s like coconut shrimp or whatever. It’s why it’s got a lot. So I’ve got a
Lot. Yeah, this is so first off, this is going to be in this recipe. This is garlic onion, smoked paprika and arrowroot air route is going to be our key here. Error makes it really sticky. Also in medicine, also air route is good for Castro problem. Okay. Got a little bit of you
Know what you know. Kind of for that. An arrow just makes us super sticky. Once you do that. So many of my hands dirty for you this I know this is what kind of a problem. Yeah. Learning tales on. But you took out that vein. Yeah, Nevada. Please be lied to.
>> All right. Now who once was is that this is corn flakes. One play claim. A corn flakes in the can be free to. >> The court fees up to you. And the cool thing about corn flakes is that court leak stand up to liquid, right? And you
Put him in not so whatever your coating it, it won’t get soggy that you’re going to mass ease into the strip. Just like this. Just mash. Okay. That’s why kids love to have a recipe. Yeah, them to do so. You get a lot about your vote that.
>> That is why are is the most brilliant invention. Isn’t it all? How do I know? Put it into the basket of the air frying put anything on the bottom. Yeah. Flop and how that strong thoughts about the air fry Yahoo’s. How does it work?
Well, you don’t like it. There’s wants you to go with God. One thing on my couch. It’s great. Yeah, but but yeah, I mean, you liked it the but what about it, though? Because when you preheat your oven to 4.25, take serving up this
Thing you go. 0, 4, 25. And then it’s half that, you know that I have much time left. Look at that. Look, a placement. And then how long you cook it in there for 5 to 7 minutes. I too am telling you. And then all of a sudden when
You got your beautiful ball with cauliflower rice with what some slow when you put on the slide is just a store bus law that you can just buy. Yeah. Duncan Mahi. He’s selling while So thank you. It’s spooky season. So we’ve got to keep
Its spooky. We are making really delicious forbid in race polls. >> We start off with this gorgeous purple for been rice. This has tons of antioxidants in it. You’re going to bring your water up to a boil. You will pour that race in cook
It for about 20 to 25 minutes. And then we’re bringing in some sweet potatoes. So this rescue is great because it’s vegetarian. If you want, you could also make it vegan by substituting the crime, which we’ll get to with some coconut yogurt. And yeah, we are seasoning mess with some salt.
And then I made a Little Spice Blend. Some human pet Brea CA Chili Powder, a little garlic powder as well. We give this a nice toss. Jacob, would you like to tell us that? >> Held for the first time on the show? I take it with me. I love this.
>> And that’s all we are creating a little dressing to go with our rights because we want to add as much flavor as we can. As we’ve got lime juice, olive oil, we’re going to add in some lines asked you’re going to want is asked
Of the entire life and make sure you stop when it turns really light green because that part is better. The paper, OK? So we’re adding and yes, the pen where you adding in the white parts of scallions, what’s going to happen is to
Make them a little more mellow out. That lime juice is allowing that to happen. We have some cilantro that we’re adding in here, some very finely diced seeded jalapeno. So just a little bit of heat, not too much. And then you’ve got garlic powder and of course, a little salt and stir
Not got it so that he’s the dressing so that this is all done. You’re going to take that rice, you’re going out and they’re toss it together and you have this delicious flavored rice. We are going to decorate our flavor ice with a
Little bit of black. The in that have been warmed up on that sheet tray at roasted this week. The S and some some of our sweet potatoes have a condo and a nice healthy drizzle of this is the crime. It’s also very and sour cream equal to
Its together. Okay. Yeah. That was left on top of that is our state and of all. I love that up. If you want to has and next up, if you want to have a fun little appetizer for all right. I’m a huge fan of Buffalo Wings. Yes. Yeah.
I actually have a framed photograph of Buffalo. Haha and one. Wow. Yeah. Haha. Where we say so. That’s that’s what we need. A bill that rights has been making. Our home made Buffalo sauce. Okay. Haha. All the info. We’ve got the butter that is melted. Buffalo sauce is just water and hot
Sauce mix together. Okay. A little bit of garlic powder. So we mix all that together with get up. So it’s nice and I’m also 5 and that is take our finish sauce and toss it in roasted cauliflower and that same thing. All of oil, salt,
Pepper, yes, olive oil, salt pepper. We add this sauce. We talked about that simple. It’s that simple. We crank it up to high heat to get a nice crisp and then we’re getting spooky again. Yeah, it is black to Heaney. So we all know
Taking the pace at sesame paste, but it also comes in black Cessna. Rusty toasty flavor. We’re getting our own taking the ranch. We’ve got me here. We’ve got to Heaney. We got all of oil. Lemon juice was garlic powder, fresh garlic
Medley over Dale to give us that ran to a neighbor. And you do actually want a little bit of water and here to think, okay, okay. 30nd. No. Here we go. This is panko breadcrumbs and more. Stephanie Stahl. I got the crunch we want we’re going to get some cell around the side.
>> We have our dressing or Bahia had, oh, my goodness, one dash and then I had couldn’t help myself. I wanted you all to have a little bit of sweet. We have some homemade twix bars hit me. Oh, my gosh, I he is in the maze of time.
>> Thank you. I got Anne. Thank you. by 2 very special guests on a mission to make your meals extra good. Take a look at this first. You know, Tom, to link is one of the most celebrated chefs in the world smoking the Israeli-born Food writer and best-selling cookbook. Authors
Has quietly amassed an international food empire from his debut cookbook. In 2008, he quickly gained a cult following bring to life 8 cookbooks and 7 Delhi’s and restaurants in London and inside this humble warehouse, he developed this creative hub. This is our modest test kitchen of ibra
Test kitchen. The home of mouth watering magic where recipes are tried and tested ice team of Cheetos. It was the breeding ground for the lanky and co-writer nor Mirage. New book full of delicious fresh ideas called. >> Extra Good Things. He’s going to go through extra good
Things. Quick release off because I’m not going to leave them into Earth. >> To lend you and your cooking on tour for their audiences. We’re going on tour and we’re going to bring it to you. A mission to bring that little extra in every meal.
>> Let’s get right to a little extra. Are gangs over there. We’re going to cook here in a second. Great to have you both. So I mean, from America to the Middle East to Europe, what is it about your cooking and your style that just transcends
Borders? Well, I think we just there’s just this attention to flavor. So it’s all about big flavors with spices, with her, with vegetable, the contract and people love. We can inject their vegetables, lots of flavor. And this is kind of what we’re doing here now to talk a lot of flavor in the
Slave or bombs that are created. That’s rest kitchen. What are some of that? Some other examples of player so savor balls are like sauces and condiments that have so much packed into that. We’re doing one today which is out there to Matt Tomatoes. You’ll see them being. And in the end, it says
All aboard and tomatoes that been cooked slowly and the new ads off of spices, half fresh herbs and a balsamic vinegars. You’ve got like Earth and sweet and I can go in a jar in the fridge. >> And there’s your holiday called what? Let’s get to about
3 minutes. Let’s start. Okay. I’m making of you can take on show. So it’s McCauley flowers so much time with the spices. You got cumin coriander allspice pepper a custom wreck and cloves or for a typical show out of my spices. I’m
Going to add the cauliflower florets in the olive oil with a bit of vinegar. >> Add a pinch of salt and some pepper. >> And just kind of mix set up. You want to mandate. So the flavor is really to be permeating all had a minimum.
So I would say at least half an hour. But you know, you can do it the night before. Throw it in the fridge to get ahead was a eating we out. Yeah, that’s good. But we’re also adding some money and they’re 2 and give it a good mix and then you
Get a blend that. >> Yeah. And then what? What you want. That’s anything you can get on with your extra good thing. Which is this green to Heaney. >> They have been just haha. But here to you can use any other soft curve and then you just get better. So it’s nice.
Yeah. Intro. If you like your car and depending where you are in the world and then you make your red cabbage. So you have family size red cabbage with something the size, right, eye. And and, you know, a pitch of saw and this woman just
Because usually show has some kind of pickle there. So this kind of emulates that and you get it and they has this really nice sharpness. It cuts to the rich to Heaney and that spice cali fires on the full thing goes on. People will be
Watching at home saying here’s like one of the best chefs in the world. You win or you guys do this or that Tesla but looks it looks like. >> I can’t do this, mike, as you can. So every one of these
Steps are so easy to make. And but the thing is when you make it, you can make more than you need and the expected things to keep in a jar. Some extent news roads that that to make a bowl of rice make some eggs and the eggs are
Good things get all the facts because the cars are with going to a boy at a hot oven. >> But it ends up into these. And then you have nice sauce. You play the whole thing. You’ve got your cars out.
>> I kept his taking me what you got going on here with the tomato. We’re going to I’m going to have what we call it. The length of the system will be able to to. But it’s got the UK pension saying there the meters are cooked like the old
Daughter Spice makes those a year magic ingredients and then we make the best of Elsa that factor and flour here going not. He had kind of a popcorn. You add your liquid. I’m kind of had a phosphorus forward. Yeah. Then you had your polenta
I call it Chris. Yeah hits and then we spread it out. We put the best cement on top of mind at the time. It is why the part of Russia, the partial papers just to protect the bottom of the pie and then we take these out today. The latest the time.
>> You can watch this is easy to do at home. >> And for the homeless chef cookbook, this particular one extra. >> Good stuff. I mean, I’ll get it. And it’s called actually get things done. But no, I know we can help guide charity.
>> Haha, thank you very much. Reconsider opening of the New York police. Let us know. So the idea is simple and order. The Greens for the recipes we’re about to make. By using the QR code on your screen, you can even pre 9 the kitchen tools.
>> To help you make like it’s right. And it works like any grocery service after you check out, just schedule a store pickup, or maybe even a deliver delivery for taking. >> Everything. This is a great idea how Lee the show. So we’re going to start with a January resolution. Reboot. Healthy,
Easy recipes from Gabi docking creator of what’s Gaby Cooking. Got a good morning. Thanks for. >> Helping us launch this thing. You are so welcome. Do like the darkness outside an L a. >> It’s an early one. Wake up in and then make chilly. What what? What do you got for us today?
>> So we’ve been making all sorts of healthy recipes in January and this is one of the most popular. He’s on my website. It’s a flat fees, the potato chili that even like a true meat lover with love. As you saw earlier, I just
Thought, hey, some onion and potatoes and a large heavy fight skillet and sees met with garlic salt paprika, cayenne and a little humid and just kind of toast that up. And then everything just goes in be here. So we have black beans.
We have seen why we have fire roasted tomatoes. And it’s just kind of sit on the stove and kind of simmer for with a little bit of stock. You could use Kenya. You could use far. You could use barley. You can use rice and literally it’s
Just kind of a set it and forget it kind of thing and I’m obsessed with it. >> He’s got that. You don’t like black means could use a different kind of thing. >> You could use chickpeas. You could use a kidney beans and the read things like whatever kind of things you
Have. Maybe you can just. Yeah, yeah, ground is so yes. If you want to saute some like chicken or ground turkey or credit check in and before it is I should be perfect and that extra weight at Kentucky and Gabi with most Chile’s that
They’re better even later. Is this a good make ahead? This is one of the so yes, this this actually made yesterday and it’s better today than it was last night when I made the flavors have time to develop. I’m just going to do that with
Our garnished with a little cheese, a little cilantro, some lime juice. And then if you want to get a little fancy like you see on that photo, I like to add a little creme out, which is just kind of like a watered down sour cream to give it a little extra creaminess.
>> Perfect shot looks. You know me because what they’re saying to get another dish for us. >> Yes, so let’s talk about that shovels because I feel like so many people don’t know how to make troubles properly. And the key to vegetables in my opinion is raising them so that
You can see we’ve got I went to college Lauer. I have an overcrowded the pan and it’s super caramelize. So just popped into another 425 degrees. Let everything row step until it’s nice and golden. And then to make matters like even better. And they can make the site.
That was a little to be back. I’m just going put a little bit of garlic in there a little bit left. Meyer, lemon. I mean, why not aim? Yeah, you could get your french fries and that some salt and pepper
Art all up and that’s been put on high flow or you could put it on properly. You could. I mean, I’m flaky and other vegetables right now. I’ve been really and put it on every vegetable. And now it’s and it’s a perfect way. >> To make vegetables, you know, a little bit more
Delicious, especially for kids. You’ve got to be speaking of vegetables and kids yourself. Admittedly, you ate like a 7 year-old to your 17, right? I have a 9 year-old and ask I’m asking this for every parent watching right now because it’s really concerning for Syria 9 now that add up literally only
Eats grilled cheese and pasta. And I wondered like literally almost and I’m wondering like, what is there anything we can do to help that along? Are we supposed to just let that happen? >> My parents, what happened to be totally honest. And then I
Went to culinary school after college and I seem to be okay. But I will say when you make that troubles like this and you’ve got that caramelized flavor and you tell your kids, it tastes like candy, like when I was a private chef, Asa tell
The kids that and they would clear the table. And so I feel like and getting them involved in the kitchen is really nice. My daughters, one, she can’t cook yet, but I can’t wait to like make her. >> Shopping. Haha improved that. There’s hope for us all
Who wondered that, you know, when your kids eat no vegetables like what happened, they turn into a Lake Tahoe. >> I think that there’s hope that time. I also never had seafood before I was 24 so. >> He just tell every morning for 20 years as Fiat. All
Right, Bob, thank you so much. You should remember you can get these recipes and anything you need to shop ingredients. >> The tools, whatever it is. But with help of our sponsor Walmart by scanning that QR code you see or you can text
Food to 3, 4, 3, 1, 8, And just so, you know, today earns a commission from purchases through links on today, DOT >> This morning, best-selling cookbook, author and chef Out Front part of the locks. That’s right. Her latest cookbook is out right now and it’s called Tomatoes for
Needle. And this morning she’s got some great ideas to share for healthy winter dishes pod mug. First of all, it’s great to see you and the ingredient we’re starting with that we’re focusing on is calles like one of those Super Foods. >> Yes, that’s right. I just can’t. I love kale eyesight is
What it every dish I have because they are a healthy winter, a marine unit. What I love about Kayla’s, that’s great rods. Great will to win trusting the next day. It’s also want to sell clubs. It hasn’t haunted by his phone
As I see Foley. This by the vitamin K at the time of the accident is it also has been made the fatty acids, calcium potassium evening that. But as you can, he is this party, hearty winter greens. So to try to kill here, this is curly kale, which was probably
A little bit this pass us. I just came out and then I have this tracking. He’ll try to stick bill in it. I let you not so parents that I best. He just wanted to say the center is staffed and strip that off and then just chop it. What I like
To do is find the kill, all take wash and dry on kitchen towel. Take that Senator standoff and chop it up and then put it back and leave it at my Christmas is always ready for me to grow into my suits and sounds, you know, sometimes
Those buses are great. Just finished or so salad was if you have a salad made with Cano. So those that are mostly water so they don’t have the same chance. You can have that talent. >> For 2 or 3 days compartments, some people. I heard some people massage the kale to do that.
>> I don’t. >> I mean, fancy. All right. So what are we making? >> But I do it. We’re going to bounce around some recipes just because I’m looking here. So I have sought 8, some just plain yellow and hand it off its season, some oil. And to
Actually see that those such a into that I’m gonna add segments shake your hands sky. And that is going into some lentil. Also called of all we can make in a minute. But I just want to get that. So I am so proud. I think, too, that I
A little bit of ground turmeric. He’s got 100 unity. Haha. So I’m going to this a lot of it’s my show you this. So look at this beautiful 7 mozzarella cheese and toppings 8. So for you guys a while back on another holiday season, it’s
Just simple. Pomegranate pro mozzarella the men’s since to ride out the dress. So basically we’re just on the boil bus on the issues I take that said, I am going to add about as you Chop Hill to it. And this time the ad because
More hearty and last much longer than any other sound. What it’s really frankly, this is making great lunch to take to the office for school. The next day I got commission takes the salary. What she’s got, we’ll check and she is the envy of all our teachers. What’s the dressing on that?
Yeah. And that just will will that Kaye also that it will be beautiful the next to all the pieces from them not to accommodate it season that you just sing and most of the people that it is. >> I love the kill because it it even wilted or even chopped
Up like that. It holds up against the dressings and sauces. It stays low. Boston doesn’t wilt away. >> Exactly. Now you see how these onions and ginger garlic are crying and breaking down. >> And we’ve got about 10 or 15 0nd. I would have shot up to
That. But that’s me. Yes, I’m just. I’m adding to that. as to which is. >> But you can check your feet and it shows. >> Now that you go. Thank you. 5 me. We’ve got to run. But all of these dishes are going to be on our website. Looks real good
Today dot com slash that. >> We’re back with today. Food and season chef outfit for tallies. Illustrious careers includes 35 years as the executive chef at New York’s iconic Gotham Bar and Grill where he earned a Michelin star and among other great accolades
There. Now, Shepard tallies at the helm of his own restaurant in Chelsea for Talley, an upscale casual Italian restaurant chefs. Great to have you here. How has this chapter here? This new chapter? Your culinary? >> The restaurant is fantastic. You know, people go there.
It’s got great food, great wine list. Since I feel like I’m posting it a dinner party every night. What made you want to leave? Got some after sunset along rail line that I always wanted to do Italian. And here we are. So having a great time,
I read your mom and your grandmother. You’re from Buffalo. Would cook Italian food for you growing up. That’s what how it how does it differently? Used American ingredients of 12 just to some extent that’s in effect. This recipe that were making today. Something my mom used to
Make on Friday for going up. We couldn’t eat meat on Friday, right? All right. Let’s all right. What do we make it? We’re making a pass, though. And over the past of a little different look at it starts with planting the plants. The Arabs first to know what that does is
It’s sets the colors. So you get a nice really bright, right, looking past and stood. So we let these plants are really about cooking things often stopping the cooking. It’s just about preserving the caller. Yeah, we’re setting the caller. Exactly. It will give us a beautiful beautifully colored
Pasta. And if you don’t have a rule looking to substitute that absolutely increase the other herbs or I would use it as something else. All right. Okay. So next the ingredients to get. why do you charge was asked in in the blender? I have some
Capers. So we put that we put the green in here. The right guy. Got them right here is OK to her for going to add that just a little bit. That’s good, right? We had the plants terms such and I have and show be garlic
Are eating table over there. So quiet. And that’s a good sign. That means they’re already eating this delicious. And so normally we would what the top on. I’ve got some extra virgin olive oil. And I want to add this in a steady stream to most of all. It’s going to save some
Time. We’re going to get scared. That stepped up. And here’s our pasta. We’ll pass to just your spaghetti worries and spaghetti today. Book a teen angel, hair sprays, so missed. I’m a draining the pasta because I want some of this pass the water.
>> I do it. That’s the problem. Why? Why do we want to pass the water shop and a little more pasta. Water mine over the importance of the pasta. Water. Adding it. We like it spicy. Yes. The Calabrian chili. Yeah. >> Years are passed. Makes a creamy. I think that he just
Kind of keeps the helps and also by the sauce. That’s a chance. And it’s that simple, a little bit of arugula. And we’ll put that in. Well, typically chef Ed pasta to the sauce or sauce to the pass the channel.
Haha, I mean, I see people just do you do it for the pass to hear the news at the sauce into it yet what you always wanted to cook a little bit to cook the pasta in a sauce of casa el then took a job and then we finish it in the pan.
>> So that is a beautiful light, summery guys. I was just really like, yeah, the tomatoes, you know, that becomes the middles are simply roasted in the oven. How law about 20 minutes there happens. But you can concentrate stuff, labor that. What do you think? The a great play at this point?
It’s not to past week which is really good to know how you did that. I don’t know what part of the process, but you can taste the lemon to taste and show was nothing overwhelming. It’s great. Thank you. And we’re going a little all of the, you know, nice but lessons.
>> And then we were going to finish with a little bit more. Choose how you do it. This is I want this experience. You find yourself in the Chelsea neighborhood of New York. Go to Port Holly and see our friend chef here is they make
All right to do that. If you can want to make this recipe, if your home go to today dot com slash food feeling a lot of people in the making this one tonight. Jeff, thank you so much. you can make this week. You can make them tonight. Here with us
Today is Laura Vitale cookbook, author and host of War in the Kitchen. Laura, Good Morning, Hawaii, sometime, you know, a nice big Italian meal feels except to say for Sunday’s. But this is like really quick easy meal. It’s so quick it so
Easy. It’s actually 2 things that I can get my very picky daughter to eat. I feel like it would be super family friend know all and didn’t spend. It was a long way. I want to start off with some chicken meatballs and I make them
Really easy. But I have to make them flavorful. Cause I think ground chicken can be so dry. Yes. So in a poll, if you will, this man at a little bit of got a little garlic of gas and a little garlic, a pinch of a tie and CEO makes the pitch and I
Looked at some frozen chopped spinach. Make sure you saw and liked squeeze out that same without thats not only moisture but also has extra vitamins. I know my kids will eat exactly once it’s covered in up in the yummy Parmesan sauce. She won’t know that. Right? There is just delicious.
Parmesan cheese bread comes a little salt and pepper in okay. Makes it all together over. Makes chicken like you can with the does it make it not really not really have never found that to be an issue whatsoever. You mix it together. And then
At this point, if you want to, you can form your meatballs, which I like to use super scooper to all the sense that you make sure that all the same side that wants to answer to and this is a great actually. It’s a great thing. You roll
Them up and then you can actually freeze them like this that you have. I mean, if you do a double batch that when you have another late night dinner to come together, you can when it’s high time to cook them do so then I put them in the oven.
I don’t want a hot oven. 420 minutes of the perfect and I make the sauce by sweating out some shallots and garlic shallots. Well, yeah, at some tomato and then you’ll do a little bit of wind chicken stock. A little bit of all of
Us are yes, all of it. And then let that reduce until it’s really nice and fake and then won. The sauce is ready. You add the meatballs back in until they are sort of warmth rule and that that does it taste had I do for their super
Light. And I just got to the that to the spin and they’re not dense right now. I’m not at all hahaha process next level. And actually one of those recipes that I whether it was leftover things that I had in my fridge, Miller and all I
Yeah, I had some open contracts mateo’s which I don’t know what to do with them a whole lot. That’s not my favorite thing to eat as it is. So I added them to some sweating. Shallots and garlic have been more mild and tender and the past usually has
7 or 8 sought to use of scallions onions. You can use shallots and you can use green onions. Any alien really add your sun dried tomatoes along with a little bit of tomato sauce. Why has that chaos? And then you do a little break
In a little haha, Daniel, add a little bit of the pasta water, Tony, and then that cost what you want to get in there. And that was just rich and delicious. And then the best way to serve it. Yeah, you start really cool way of the
Rock and then as you get, you’re obviously add this to an entire giant serving. Not just one judging. That is fine. I think a lot of harm, a little additional hot pepper flakes for heat because I like things Honda brought to you. So,
Yeah, it’s finished it up and it is. And if you don’t have some time to make those skip and you can use any positive, many cost longshore, whatever kind of pass a fresh products. >> Has almost saw some things that creamy shout. Oh, yeah.
It’s a sin. Well, well, yeah, it’s today dot com slash 2. >> We are back with a special today. Food for our Discover Black Heritage Series. We are joined by one of our dear friends, one, the only Mister Marcus. And he is the chef and owner behind several New York’s hottest restaurants, including
A new one HOV and Marta communal style spot. It celebrates African roots in modern black cuisine. This morning. Check Marcus’s rap whipping up one of his favorite. Yeah. Lettuce wraps with. >> Are in junior roles to pork. Yeah. And coconut spiced rice.
Can I just tell you how excited I am to cook with you and Black History Month but also cooking with you out. I’m just so excited that we could come together as one. We we first met when you are with the in 1990, with that.
>> China labor. Hahaha, like I would hit some time with Jenna. What the seniors here know that I play soccer with her husband. Oh, yeah. Yeah. Yeah. He was he wearing high. >> All of them are yes. About this recipe on hobbies that Swedes were done means Ocean and Mars. Ethiopian word any
Means. Hundreds of sweet water. Lot of focus on seafood, delicious food. But today I was thinking about going back to your behavior rule. Thank you. This is a deuce to really ask or even influence of some of the news. Slow roasted pork. Okay. Right in the up in the oven with tampering late.
All right. Now which to build tamarin is super super sort of as a sour note, the mommy, yes, you front all over the Caribbean. So we’re going to put hammering here in the air, OK? All right. And then ginger and a little bit of garlic,
A little bit shallots. We just don’t let the team and here comes to the kick. It sure, impoverished, really. I know it never hurts to put a dot soon. But that’s where with the mama come from some honey and habanero do not touch despite okay.
Now you get that same year that we bland. Okay. And then we’re going to rub all of that on top of the port. Come from just going to for all on top of the for the on the floor. Yeah. Hello to the other yet. How do you have an long it takes all
Day? But the slow and low, 88 hours. The you cook it, the better it’s going to yes. So now we’re going make the coconut coconut again. Caribbean thinking that the new Black History Month so you can be inspired by seeing from Africa you can use by the sun from the crew. Got milk
Coconut. Of course. Yeah. This little tumor, you know, Savannah, nice to put together a team, but she gets me right >> I don’t know. I don’t know what happened like Cook together. We had a good thing going into a great cook said. I also cook and Bobby Flay also what
So not only do the I think and earning myself. >> Yes, yes, no. It’s slow roasted. And you can slice of the more you can just dripping with the floor, right? Just like this or look at that. Look, moist. And right now I
Got to live in a shred summit shredded right here. Look at that man. >> So, yeah, I guess so. You know, and I had this plan which was supposed to be surprised, but we have a table for year wife at home. Are we going to celebrate you out?
Because the way, you know, you deserve to be celebrated by very emotional cooking. No, we’re not done with you. And you know, we just we just decided to take the rice yes. To coconut rice, such a lovely lady. Here’s a flavor. Really is. Yeah. Sent. When your daughter comes back from Paris,
You dad can have a new recipe. Pork with ham are in the up and up to you like to garnish it with a little. Yeah, actually, I can see, you know, a little bit a little bit. A shallot. Little bit of that is what do you think it was all?
>> I don’t have any left, but I think the markets Amazon is >> You get a table. A new given. Savannah, Yahoo. Good to see a thank you. All right, OK, check out this recipe at today dot com slash. >> This morning we’re joined by 2 young woman whose hearts are
Even bigger and warmer than the recipes there. Cooking for us today. >> Bolin PSI and you can check are the founders of Heart of dinner in New York City nonprofit delivering warm meals to members of the Asian community who are isolated or elderly.
>> You’re you’re really going to get into that. The tradition of fish in Chinese culture. I mean, even the word for fish’s something special, right? Yes, he is phonetically similar to a word that represents a prospere and about that so that everything has meaning and everything has so
Much thought behind it. It can also be intimidating, though. I’ve never actually whole fish before. Well, don’t worry is that she’s here. So haha, so thank goodness. >> It’s very simple. You start the whole fish. You don’t want to fall. You want to fall 5. And and and what you can do is
Just how to drive for small. And this will work with any a whole white slush niche. >> And again, scale the right guy at scale and clean. Yeah, having it dries really important. So that oil doesn’t fly all over the place because right now I’m Julie ending the
Ginger. And this is so delicious to add depth and flavor and complexity. So then right now after we’re done and you’re going to cut it into little matchsticks sized pieces, we’re going to bring the fish over to the steamer here. Well, a lot of times your fishmonger will clean it.
Got it? Yes, absolutely, yes. And even to move the center of And so that’s just water. And they’re not just in the water and yet and that you put what goes in next and then a little bit of rice wine to cut the fish. Do. Do you need that? Seemed to
Be able to really do this effectively? Yeah. Haha have Steamers Lake Tahoe, Mister Dewitte to put in the microwave for 3 minutes. Yeah. Say a word that everybody has the fancy. You know why? Okay? So that’s the ginger. So it doesn’t take much.
Yeah. And a little bit of soy sauce. Just a steam of the local flavor and then offered up. And how long does that take about 7 to 10 minutes to landing on the size of your fish? Okay. You know, let’s talk about some the next part
Here. And you always say even bok choy like there’s so many things that have meaning. But let’s try this really quickly when you want yours. Yes, absolutely know. It’s funny. Girls are asking half. >> How we like eating fish. I at 9 o’clock. Yeah, I love
It. This is this was no problem for me. Us to I I love the old breakfast. We usually also at home that have apple over ISIS to one yeah choice. So that’s one of our favorite star. So we want to start off with aromatics like ginger or some
Car away and completely optional. If you want some fried shallots that we have a year to end at Salon overall much. So that tells the tell me about your heart is going to be filled up with delicious smells. You want to saute that
A little bit or you just want to make sure the garlic does not burn bright. And so you want to for about 30 seconds. You do that at home at what we’re going to spread a grab. Some hall bok choy. So good for you to show healthy about the
Tradition and all the good luck. So we cut patting this for Lunar New Year and especially because what it represents is wishing your family only long life longevity. And that’s really important. Filial piety here, respect our elders, the ferry to all love that. >> And that could have been done. And what’s the
Significance of the first place? Oh, gosh. So that’s her actual favorite. I’m so happy that the oranges, they look like little nuggets of gold. So it was as well, the Dragon crew Dragon be strength and power. And then you also have higher. That’s also abundant and well and then mellow to
Symbolize unity and homeless as a family. Abundant wealth. That’s verity. I love it. Yeah. Haha. >> Yeah. So much. All you need to try. Yeah. Dot com slash food. >> Pa the locksmith. We are making the healthiest dish possible. So I’m going to make a sauce and to felonies.
Banks fish. I first had this dish when I was in Bali over 20 years ago and it’s so simple. And the reason I like it is because it’s very low effort. See, we love that. It’s very healthy is very high protein and it’s easy to make. Could
You know, people always ask me how I stay leaning as you know, when I do all this evening on top chef, it’s not easy, but it’s eating like this. That helps after I finished. So we’re going to start with onions in the blender and to the onions. We can add garlic
Ginger, a little bit of tamarin pay staff. Ameren paste is wonderful. You can get it at any good supermarket in the last. And you can see it’s going to advocate test tart and sweet tang to it and to also getting toasted sesame oil.
All right. And cumin powder, cumin powder and a little salt to taste that is really it and about to the tablespoons of water ahead, we’ll mix that up. You’re going make set up. I’m not going to cause additional noise, but this is
Like and what kind of fish are using it? We’re using red snapper, but honestly, you could use cod. You could use flounder and whitefish. Any Whitefish. This is so easy. >> And then there are already digging in over there. What’s what’s the verdict? Was a hot Miami got a lot of lobbying to
It all. Love you, mama. >> And all I’m doing is pouring this. And this is going to go into an oven at 350 degrees for 20 to 25 minutes. And that’s all and then we’ll know for oil Coyle. Some cookie cutter. Okay, covered. And then
When it’s done, I know it doesn’t look very appetizing, but it’s so delicious hall you’re going to do is take freshman’s will help when and garnish. Okay. And a little bit of lemon juice and this has literally like less than 250 calories. >> Yeah, sure. I and I cooking buck to intimidate. Why?
I don’t know. It’s you. >> Bok choy and you just want a quarter it like this. Depending on the size, you can cut it smaller and all we’re going to do is dump this spot Choi and so and shift literally for 90
Seconds and was a glitch so that it cooks evenly and you do get weird spots when you’re saute, it will let you know, want to cook it for that long like this is going to cook for literally 90 seconds, 2 minutes and then you take it out first
And goal. You don’t even have to. I mean, look at if it’s a week night and the kids are hungry. Yeah. Don’t worry about restaurant. Got a little kid. So this is what it looks like when it’s flash. About 90 seconds. Have butter now to
Hear this is so easy as well. And again, all I’m doing is adding some Asian ingredients to it, which is the toasted sesame oil. We’ll see if emerging soy sauce was going to go with that fish, right? I know. I am sorry. That was
Garlic. That was ginger and a little bit of red Chevy Tahoe. Yeah, yeah. And then you just saw to this and I mean, I literally made it in real time. I made this whole meal and bill time except for the 20 minutes that the fish, that’s how easy
It is. 5 blocks with. Thank you so much. Is >> Today is Wednesday. And what are you going to do like you’re going to be getting ready, everyone. We Harry down Thanksgiving. I think I make a pumpkin pie and Brussels sprouts. How do you make your sprouts my sprouts sprouts?
I actually you’re the best thing that I cook. What would be at full you make swift with that? I put a little caramelized syrup on it. I put some balsamic vinegar. What and I bake until there bridge led by. Do you have to
Wait but wait. Maple syrup? Yeah. What’s the other were up? Okay. Sorry, turkey. Bacon. The bacon. You need to I mean, you can do robot can debate maple syrup this already and I put it oil on a big cooking cookie sheet. I put in the oven
And just bake. So they take first of the crime, I think to chip and also they need to be cooked through. Yeah, because there’s nothing worse than like a heart and was not like that. I actually when I was little to lose these cafeteria, my
Favorite place to when my mom and my sister and I was like a Baja 80’s. They have their heyday now and I and they were where they boiled the whole brussel sprout toilet. So my mom was like, we’ll get some so with my Lou and special from
Brussels, got some for one’s hand and I couldn’t swallow. I know we said I had a breathless paw Paw Paw High time. One went down. It came back up. So that major has boiled bres aspiring member. But by the way, your recipe and I’ll send it to you. Wait
Coming at maple syrup, maple syrup, balsamic vinegar, turkey, bacon, apples, cut rail-thin. And if you want to put a little bit of scallions and there for fancy, so that will be your country. Your country national, the Turkey valley. We’re so happy that you’re here. I’m happy to be here.
>> You when you spoke on the today show, you touched so many people, you touch them in their soul. And there was something about what you said and now we’re several weeks out. How do you feel like how are you different today than you were 4 weeks ago?
>> I I have found that I am actually being kinder to myself. My brain, my negative brain is not as loud. It’s really starting to calm down. I had a few episodes where that like really melted down with like this a day of shame.
And I was able to really come out of it a lot easier than I’ve ever been able to in the past have this great life coach named Angie John Z who you guys have been communicating with him. People online have been able to get some tips from or
2. But what’s the? She’s put a lot of free content on her website for anybody that really wants to look into it. What’s the one thing that you think you’ve taken away from this? This at this portion of the church? The big saying that
I’ve taken away is that my brain and my emotional health might motion emotion is very different and my brain is always trying to poke my emotional self. Yeah, and I can now see that they get that feeling comes up. I’m like, okay, what’s being poked right now? So I can logically walk
Through it and talk myself that I’m OK, my brain is just feeling a little scared because it thinks that it’s losing control and that and you can I found a nice able to talk myself. Yeah. Well, I know you wanted you here on this wellness journey that with great recipes. You healthy
Recipes when you cook a little bit. Yes, I would love to mind. I lied. Yes, little when you come. We do good and do anything. So you start with a little zucchini. What are we making? We’re going make some zucchini. Really teeny and I am
A teeming Rowlett. Dini really comforting classic dish that has no past and like the cards are Superman in man here. UK is really, really good for. It’s got a lot of vitamins in it. It’s got some fiber and all those greens I’m using a
And this I dare them. I’m a little scared because I have ripped my fingers off. This is a mandolin. But I really want these zucchini rolls to be nice and thin. So what you do is you get yeah, much as you can out there and be very, very careful
What you want to pay person and then use them into a little bit of oiling salted water. All right. And this is just for about 45 minutes. 40 minutes. 45 seconds became just real. Soften. These guys up? Alright, soften up to the come to this.
And I want to get them really, really dry because then you’re going to make the filling, which is from talk to a little bit of egg, some Parmesan and some lemons asked. I like that. >> Really? Nice 10. Have you changed your diet, Valerie,
Like, what are you eating now? That was different than what you were a month or so ago. >> I have definitely been more aware of pulling sugar out of my diet. Yeah. I feel I can feel my body is different when
I have shown them feel all the stress on a pound up and everything. Yeah. So I’ve taken a lot of the sugar out of her and I got a cookie recipe that I’m going to do for your show at the Hawks. What are you guys know? Shana Weiss added so
We’re going to put the Parmesan cheese and I hear we’ve got a scrambled egg. Is that the letter? A letter out? Sorry, my bad, OK, I’m losing my Italian art again. There you go a little and just a and I have honestly, I it’s just a
Tablespoon that you can throw the whole thing. We’ve got some basil and we have some reading on that. That’s all done up. You want to try to cover all? Yes, it is. Yes. How do you do it? So you grab your little still prime time. You don’t
Have a scoop or just grab a big some span that in there and then just try to smash a special just a little bit to do it for the cash to. Yeah. A lot of fun today and it is Rolling Lake Tahoe data. You personally, it’s a little
Bit more gentler on the stomach was just a little more salon flavor. And then you just kind of just put in in some marinara sauce at some more mozzarella for the and then you throw this until I’m in one of the flavors like y’all. >> Fantastic. Yeah. Just support your portion. Is this
What you would recommend kind kind of 2 of these? You can head to our son because your special like that. Love you. >> He’s so cute. He’s cute. Alright. Okay. A little bit more hair. Love this one. Carson. Okay. I’m going to try
This one right now. I was. So we’ll have up on the on the website. Yes. 7, 7, new dinners. Brand-new dinners. Yeah. Renew sides and the cookies that I’ve come. Now what I want to do is get some nice wilted lettuce, salad you’re making, but wilted brussel sprout salad and that
Again with the mandolin. But please be careful. And if you don’t have a mandolin, you can just but these nice and thin of crimes get them as thin as you possibly can. Because what you’re doing now, Shea them, yeah, as you get them
Nice and thin, get some pen check to in here is going to add a lot of flavor, but there’s not so much that is going to have that much sodium as I’m concerned. And so you have all this beautiful pen, check the oil in here and now
You’re going to wilt brilliant, all these guys because they can be yes. And these that can be really kind of fun. It’s a cabbage. Yeah. So it’s it’s so h*** o* the tell me if you don’t well to it as from so you get this all nice will today
Hear from her and then asked there are a few minutes. It’s going to look like this is going to this beautiful time frame that, well, yes, haha a vote. You don’t need that much. Salt is the little kicker pocket, a little red wine,
Vinegar, Qaeda and get that over it because then you can add that tanks, your mouth is all going to have a lot of fun there and got to have the texture that you’re training has been shattered. And then you have that little tang of the
>> look at this event. So that will be no. And this is terrible for me, right? This is because it does say, you know what I mean. >> And there you can make any food terrible for you. But I this is my journey to to make food, not the enemy any longer,
Everything just depending onno the portion control. >> And and what county vitamins and am I getting that so well, you do it better than anybody. I know you always read people who is all you can eat this way, then take out everything. That’s good about it this way. It is terrible right now.
You’re you’re like perfect your. Let’s have fun yet. from our Beautiful Kitchen. Good morning to you, enjoy. >> Good morning to you guys. My favorite part of the week with being in studio live with everybody. A great that has kind. Of course. Now I’m back in the House and in his job
Back. I my camera, my camera man is back on. I love these 2 recipes we definitely rocking into the weekend with easy. Delicious, fair. The first is an action packed cut. Salad with a do it yourself. Super creamy blue cheese dressing.
>> So look at that. I mean, come on. You want to dig into it? Yeah. Very, very small. Those ingredients. So tell us how to do that. >> So simple to assemble. This is my version. But you could do anything that you want. So it’s starting with
Leafy greens and putting on some juicy nutrient packed tomatoes. Here we got heart health. A look at green. This avocado is nice and creamy avocado putting on protein-packed chicken and I have turkey bacon thing and it’s a simple right? I’m sitting here. This is just
A chop to 2 slices of turkey. Bacon, you know, going lean. You could certainly use regular if you want and spreading this untapped. But now comes we asked back on track, you’re going to love this guy when you get this out of the way.
So I have my hard boiled eggs and I’m taking a greater and I’m just going to rate the hard boiled egg and you make confetti like pieces so that you get edgy goodness in every single bite. And I always love adds school, but especially now because because with all of the crude
Prices going up in a grocery store and has remained one of the lowest cost high quality proteins that you could buy. So I’ve been doing a lot of things with eggs, as you say, because we need to address this gorgeous salad up. So this is a
Blue cheese dressing that is so simple. All you do is you add in I started with some nonfat Greek yogurt and I added in some light mayo, some buttermilk a little bit of lemon juice, garlic powder, onion powder. And you could see
I just put in crumbled, believe she’s and a little bit of scallion and scallions and parsley. Yeah, it is it. That’s so it’s so simple. It comes to get a very, very quick. And when you make it, you’ll think, oh, my goodness,
This is so thick and caloric Buckeyes. It is so light while it’s very, very decadent. So you could be very heavy handed with drizzle, which I like. So the year because of the yogurt combination with the light and the low fat better now pso, it’s very, very simple. And you
Make a great big bass so you can put it on anything. And if you don’t really cheese dressing, certainly you can use any other just saying that you on the ballot whole thing without the blue cheese crumbles as the dressing still good. So then it becomes ranch. It becomes the lowest calorie,
Most delicious ranch ever. And it were stashed in the fridge for up to 5 days. And you do make a pretty nice amount. And I love it and sandwiches as well. So it’s super flavorful. Got less than 2 minutes left for the Brussels crab cakes.
Okay. This one is a she pan recipe that you can have a breakfast lunch or dinner. So we have our Brussels sprouts which which I trend and I quartered and I’m adding in just garlic powder, salt and pepper and I have the oven
Preheated the 400 and you mix this and you lay it out on your baking sheet and you pop it in. But just about 12 minutes and you really want to soft and caramelized those brussel sprouts and you want the edges to start to get Christy Brown.
We fight over the leaves in my house there. So let’s just do it. Awesome. Yeah. So then it goes in the of get out 400 for just about 12 minutes. Then you take it out. Did you hear that crash? Haha. No worries. Haha, it was
Nay actually. And so then what you do is when it comes out of the oven, you sort of pushed me Brussels around, Tucker create a nest for the 4 eggs and you cry whack the 4 eggs and but want one important step is before you crack the eggs and
You have to live or leaks Brady with some with an oil. Mister it. There I am saying is you don’t want those extra steps and then you carefully crack them in the little nest that you need. It goes back in the oven just for 5 minutes skies.
And then when it comes out, I add on a little bit of ground black, pepper and Parmesan cheese and I’m going to show you what it looks like because it you can’t believe how easy this is. Well, we don’t have the using of the do we have
That picture. I cut the ad and all of the yolk bruises all over the on the we’re going to see it all over the Tressel strategy and it almost creates like its own sauce and then together with the harm that you put over the top and Inc highs.
It’s really good. And it is maybe 30 minutes. Yeah. And for brunch to be nice privilege. And I think that right now, yeah. What’s 9.30, lunch, OK? And that they could be a sign or it could be an entree like that’s the beauty of it.
Now that looks amazing. Yeah, I think you can really get very doable today. All you got it. Thank you, joy, for these recipes today dot com slash. with St. Louis and now well, she’s got a role cookbook. Honeysuckle is the title that Cook put
And it is filled with 100 healthy feel. Good recipes. So good morning to you. So I was on the morning. You need to cook salmon in Brussels. Sprouts at 05:30AM, in the morning in Los Angeles. >> What a way to wake up to. How are you guys?
>> We’re good. We’re excited for this. Were to get that Sam and give us a tip on picking out that salmon. >> So I really love to use Atlantic salmon. I got this from whole foods and a slice. That’s nice and thick. The
Center cut right here. And I like a little bit of that. But not to that. And this. >> Ken is really important. Yes, skin on Yulee had that. All right. Let’s do it. Certainly the crispy skin like >> So we’re going to start with the salmon and then we’ll try
To squeeze in the Brussels threats. >> That’s right. So first, we’re going to start by making the sauce and making the hammer in growth stocks. I’ve already cooked that my garlic here. So we’re going to add the brown sugar, some fish sauce sugar cameryn, which is a very taney
For the sauce that you don’t typically see with salmon. But this was something that my parents talk me to use a lot with likes said a lot of it with. It’s really so I make this dipping sauce and it’s really easy. He just let it
Simmer cooking up. So this will take a little bit here. In the meantime, we’re going to work on this and in. So if the salmon I really love just using a grill pan like this time. Nice. Great. If you don’t have it, you can always use like
Flat cast iron pan. Anything that’s years really well and get nice and hot. So once it gets hot, you just add it right are. >> And what I like to do is just sear it each side for about 5 years because it is a thicker cut. You want to make
Sure that it’s cooked but not fully cooked because it tends to dry out and then yeah, I have the final product. Why this vehicle girl are yes. And the fun thing about 50 like I like to dress it up. So you have this like this are
Beautiful. Cut his hand in his and I have some fried shallots here. Yeah, I cried. Shouted says add so much stacked and flavor and then you also have a crunchy components. So you have a chalk. Oh, yeah, fair. And then another fresh component is it’s green, onion, relish ruler and I nice and
Beautiful. So what happens with that dipping sauce? You just get that salmon right in there. Oh, yeah. Or the defense staff. I just I love that. I look at that. Obama to love it. >> I think we have to do your brussel sprouts online on the
Website. But we love that salmon. That looks delicious. My songs found was that through zone whole cookbook. By the way, it’s out now you can find more of zones, recipes and other than those brussel sprouts at today dot com slash. So today fit men Cook found himself.
Kevin Kerr a as a on 2 of our favorite sides created in collaboration with the friends over Instagram. Kevin, always good to say thanks for your time to see off. Hey, what’s going on? That’s still with us. Is a Brussels sprout while the price mix?
>> Thing, yes, yes. All right. So Brussel sprouts, a part of like my least favorite veggie, but I love them this way. So these are maple roasted veggies and some onion. An idea of just Rosie’s for about 15, 20 minutes on a high
Temperature. Put these into your air fryer at in some maple in the last 2 minutes. You know, air fryer, you’ve never put it. Yeah, here likes our song. Yeah. Absolutely. Crispy edges and that’s what you want for Thanksgiving. It’s really important. And then we’re going to combine these with an
Amazing wild, great wildlife mix. And this is just like some brown rice. It’s black rice, it’s red, right? It’s all of the colors. And it’s really, really interesting because this is a very fitting recipe, but it’s also just happy, healthy, good for yeah. Don’t say that out that on Thanksgiving.
I want to hear that. All right. And then we’re going to add in some more sweetness with some cranberries dried cranberries and then some crushed pecans. And let me tell you all once you just begin to Mister Mal and I wish you could be a
Little 92. It mean if you want to get a little bit more, you know, maple, you could this as a lead on there and it was going to say anything. And then you just add some sea salt and pepper as well. And boom, let me tell you all, this is one of
My favorite dishes and one of the only ways that I can eat sprouts without putting so ounce of building a cheese on them. >> Really quickly because we have to let me put it in the oven and from what temperature and then how long before you take him out in the air fryer?
>> Sure, sure. I put mine in there for about 400, you know, 400 and then I do it for about 2025. Minutes to an air fryer. I’m telling you just put it in there for about 4.10, for about 20 minutes, crispy edges. So maybe you don’t get the oil.
Don’t forget the oil. That’s really important, too. >> Can you use any price or is that the rights that you recommend? That’s like the way you know, you know it. >> You can use brown rice. You can use far just any type
Of green that you like. I was just trying to incorporate a lot more of the complex carbohydrates into my diet. And, you know, it’s just an easy way to sneak a man on things. And, you know, and everyone is trying to, you know, go.
>> I want to make sure we get this week. That and plenty mash tell us. But yes, yes, yes. So this is sweet potato. Plenty matched. This is like. >> It’s all through the net. West African met like Latin American. All right. So what you’re going do? Thank
Goodness. We put a spoke some holes in the series or do, Craig, this is going to be a recipe. All right. To then get yourself a plan. She now needs to be a yellow and black one. Please don’t get the pure yellow ones because you’re
Going to be yelling at me talking about Kevin. You really Thanksgiving is not so easy to get the black ones. Yes. Going to do get a bit this week. Licensure don’t yes. Reason given an and then write me and say your recipes terrible. He just bake this bacon in the oven. You’re going
To take this for about 25 minutes. Take this one for about a full hour. OK, then you’re going to come over here. What your mashed Nash, everything together. You’re going to add in a little bit of all know we’re going to keep this plant friendly for all the begins over Thanksgiving.
A little bit of the gun butter, OK, good for shade. And then some hopes some coconut sugar, which is amazing. And then a little bit of sun and then boom and then mixes together. And what you’re going to do is you’re going to take this in
The oven you all for about. I’d say about 25 30 minutes or so. That’s a and then you can take off the top and just a little bit more sugar, a little bit more butter. And then it comes out a zing, a caramelized match that I did. It is so so
>> Come back for these recipes and more today. Dot com slash food. night after night, we’re kicking up a new series to help you out. It’s called what? >> And Don, it simple, inexpensive. And also healthy one dish wonders and today, nutritionist Joy Bauer’s starting us off with a menu for you tonight.
>> Hey, guys. So everybody has been requesting party delicious meals that you can do with together in a flash. And that’s why I love one and done. These are one seat stoppers and we are going to be making roasted chicken and Brussels
Sprouts and we’ll say it could not be any simpler. So we’re first going make the marinade for the chicken and and adding in. >> Some olive oil. >> And this is a little bit of a secret ingredient. 2 teaspoons of vinaigrette. Nice about the vinegar. Is it
Acts as a tender riser for the chicken half a teaspoon of garlic powder because everything’s better with garlic. I have one and a half teaspoons. Kosher saw and last but not least smoky paprika. I love smoky paprika and I’m putting in a sleeping tablespoon and it’s
Going to get a nice with vibrant color as well. So now I’m going to cut up my chicken b******. So I have skinless chicken b****** here. If you want to leave the skin on, you can do that as well. But the key is because we want this to cook
Really quickly and cutting each b***** into 3 large chunks. And if the b***** a really big you can certainly do 4 or even 5 and now just going to add the chicken b***** and to the mayor, a need that we need and the vinegar is going to allow
The chicken b****** to tender eyes. Coming up, my chicken and marinade in the fridge for 30 to 60 minutes. Max, what I think is the star of the show, our Brussels sprouts. So I love Brussel spouts so much. >> Trim the edges and putting them into quarters. They are
Packed in vitamin C and they also have cancer fighting properties and you’ll notice as cutting we getting all of these stray leaves, it’s the best part of the Brussels sprouts. The best part because they wear increased up to me. It tastes like potato chips and Hoda. I know you’re laughing right now. You’re
Saying July, those do not. He’s like potato chips. The taste like to text. I’m going to take all my Brussels sprouts and I’m going to leave them out on the sheet. A little bit of olive oil, a little bit of SA some ground black pepper. And if you like a little spice,
You can add prospect pepper flakes tale. We didn’t have this in the oven at 400 for about 10 minutes. I told you like but hated ships. We hear that that’s a crime. we’re now going Nestle, the check-in and this also works perfectly with size.
We’re going to pop is back in the oven. One last time on the middle Rack said 400 for 10 minutes or until the chicken is done and there you have it one and done now you can enjoy it exactly as it is or you can bring to the next level.
And and some fresh lemon juice on top and either some crumbled feta or some grated Parmesan cheese. Back to you. That rule >> I can totally fallen apart and still be a soaking. Up next words to live by Yahoo. Day food. We are getting a
Delicious meal with a side of inspiration and you base cooking content created Roddy looking at shutting is here and we are making. >> Yeah, I did my love. That’s in the cards, right? So that it? Yes, I really admire you whenever I’m having a c*****
Day, you talk about health and wellness, but you just use such a light and it just jumps off of your social media. I really appreciate that. And I didn’t realize I knew you were cooking, but I didn’t realize that was how he started yet. I signed everything. So let’s get started using cauliflower
In talk. How far can be difficult to cut? How would you can’t? So we’re going to soften it to you. Just so I went back and cut off all the green Pa okay to talk about when it’s gone. It’s a bit messy. But hey, it’s Keene. You’re doing
It right. I use it. He just hopped off off this storm and that’s it. Talk about this also right by them Hooper. Yes, much cheaper. I have a lot of CDOs so we can actually mount a sit with different spices. I also checked the so it’s a
Good egg substitute. So, yeah, it’s a great substitute. It’s a case that we that should be fun to take the fight to step up the canyon and hang up. But you can use any kind of yoga, but you have a time throwing a chick pea
Throughout. We’ve also got some tomato paste and what your goals are. A lot of us. I’m not a vegan but are trying to be healthier. And I see that you’re doing us some like, OK, yeah. Are you trying to help us kind of step into
Something a little healthier or what? I thought? My honest, my honest like his idea is to help people figure out how to spice us to make Palm Bay City Taste great. Is that the time the issue is we don’t use in a favor and read write and so
When you spices, everything can be so delicious. Okay. We’ve upped our miss on the bus. My puppy cam. We’ve got to make some of the other things. People know what it is. >> I think we should all its second shots that taste like.
>> Haha. Yeah. And it’s good that can. Yeah. In this recipe with this married, you can also use tofu. You can use jack. Fred. I use my day for so much. We will get some oil that’s coming in Hanoi. Well, I use avocado when I’m cooking baking
And avoid the hour or 2. So going mixed up. Throw in some milk. So curious to taste this. Yeah, I’m excited people kind of up to you and you could begin. I use almond milk. I find I prefer that because it will cause on this. And I think
A good mix the and then we’re going to take these kind of like a marinade that up with the money up. So I was going to keep that in. I honestly didn’t keep him from the spice is a quite vibrant. And so I usually just mixed up in that. You take
It easy as my hands love. I’m kicking by not going to. I’m spread coming and then you’re going to put it on to your oiled straight, OK? Then while this goes in the oven when making a slow enough fentanyl is a great spring
Vegetable on. So if you haven’t seen one before, it looks like this. You do anything with the Tom Suiter UK cut off and you can use Emanuel soups. You can use them and you’ll stuck. You can freeze them and keep insulate have. And this is also
Great for Ghana and it tastes amazing but we can’t just size this up. So I usually just chop off the pass him. Stu, how often are you cooking that people should know you’re married to Jay, should you guys? I have a power. Couple rock star couple are you guys tonight? James said he’s
Married you. Yeah. Together a beautiful couple. You have time to cook together. I you know, I mean because you guys are also busy. He’s aka and I it trying to prep in the mornings. All you can do it on my chopping and everything in the
Morning. Okay. So then I can have it all ready for the yeah. They just going to top up straight up. If you got shred of and and then and then we’ve got a still have a cabbage pirates that delicious funnel. And yeah, it is. You’re
Addressing that is addressing. So what we’ve got here is it’s a plus side of into usted agave going. You can pour when you get you out of oil. Usted agave and Apple side of indicted yesterday. It’s really refreshing. So half a Half IX mix-a-lot and they’re going to throw that into this. Yeah.
That on you for that was on. That goes on this. Yeah. What’s in this? What do you like? The sauce is bring this online. Everything is over. So says a yes for me. I love that. So this is a young gunman. So so we put yoga and
Then this is steam and result out on top, OK, you know what I mean? You you are probably in the kitchen now is definitely. And you’re putting this on some non yes, opening. You can use a rap. You can use lettuce wraps as well. But by tradition,
He’s on an ongoing so good to know what it takes. Fresh in yummy. I got that good. Yeah. Yeah. It is going on here on first. Listen. Tough. And that’s all tickets after mission accomplished body. There’s just so many flavors all come together. So nice. Yes. Or you can check out
Today. Dot com slash food. >> Dusting off the air fryer whipping up a super simple restaurant style bowl. You can make it a pension. Here to show us how it’s done is chef Kevin Curry Auther and founder of pick Up Meals. Kevin’s going on. So I love this because it’s
Delicious, but it’s slow car are bandits. Yummy. And we’re starting with a cauliflower, right? Cauliflower. Rice, OK, super easy to make the actually buy rice in the storm. But if you want to save yourself about 5 or 6 books,
Just do this at home, I got to stop it up and break up the leaves and also the claw reflect the cauliflower. Yeah. That’s and we’re going to add these to a food processor that set. This is part of Super Easy is also kid friendly thing
To do together family and then that’s going to post one day and time I would go and just like that. Go ahead. Go ahead. Okay. So when it’s done, it looks like there now that it’s really hard right now. The case that, yeah, the country kids
Are going like that. So we’re going to steam that you’re going at a steamer basket, 2, 0, water bar and then put it on here. Name this for 10 to 15 minutes. Boom. It comes out. But really it’s just like rice. That’s a it’s kind of like your
Is exactly like try to get my kids will not need that. Yeah. This is good that snow, white and cauliflower. Have you know why either? I’m next is the bang-bang saw. So this isn’t a bang-bang the already. Yeah. Haha. The this is some of
Them will mail came and some Greek yogurt. You know where this is not bad or what is it? Regulates fat 2%. Okay. Percent takes much but it didn’t on that. Yeah. As much sugar in what passes Tabasco. The Rochester Rocs. If you don’t
Like too much, she is okay. And the some garlic garlic and honey. I love honey and then mix that together. That look at that. Super nice. We by sea and now covers and hot peppers. If you want some heat. Yeah. This is just what you’re going
To dunk the shrimp. Yes, absolutely. This is the dipping sauce for now for the personality of this dish. This is going to be the street looking to. I just want to make sure I get it right. Get it right. This is a championship
In part is very absolutely OK. So here’s my thing about shrimp that spread it because I wanted a low carb shrimp. But when you buy that the shrimp in the store, that’s like coconut shrimp or whatever. It’s why it’s got a lot. So I’ve got a
Lot. Yeah, this is so first off, this is going to be in this recipe. This is garlic onion, smoked paprika and arrowroot air route is going to be our key here. Error makes it really sticky. Also in medicine, also air route is good for Castro problem. Okay. Got a little bit of you
Know what you know. Kind of for that. An arrow just makes us super sticky. Once you do that. So many of my hands dirty for you this I know this is what kind of a problem. Yeah. Learning tales on. But you took out that vein. Yeah, Nevada. Please be lied to.
>> All right. Now who once was is that this is corn flakes. One play claim. A corn flakes in the can be free to. >> The court fees up to you. And the cool thing about corn flakes is that court leak stand up to liquid, right? And you
Put him in not so whatever your coating it, it won’t get soggy that you’re going to mass ease into the strip. Just like this. Just mash. Okay. That’s why kids love to have a recipe. Yeah, them to do so. You get a lot about your vote that.
>> That is why are is the most brilliant invention. Isn’t it all? How do I know? Put it into the basket of the air frying put anything on the bottom. Yeah. Flop and how that strong thoughts about the air fry Yahoo’s. How does it work?
Well, you don’t like it. There’s wants you to go with God. One thing on my couch. It’s great. Yeah, but but yeah, I mean, you liked it the but what about it, though? Because when you preheat your oven to 4.25, take serving up this
Thing you go. 0, 4, 25. And then it’s half that, you know that I have much time left. Look at that. Look, a placement. And then how long you cook it in there for 5 to 7 minutes. I too am telling you. And then all of a sudden when
You got your beautiful ball with cauliflower rice with what some slow when you put on the slide is just a store bus law that you can just buy. Yeah. Duncan Mahi. He’s selling while So thank you. It’s spooky season. So we’ve got to keep
Its spooky. We are making really delicious forbid in race polls. >> We start off with this gorgeous purple for been rice. This has tons of antioxidants in it. You’re going to bring your water up to a boil. You will pour that race in cook
It for about 20 to 25 minutes. And then we’re bringing in some sweet potatoes. So this rescue is great because it’s vegetarian. If you want, you could also make it vegan by substituting the crime, which we’ll get to with some coconut yogurt. And yeah, we are seasoning mess with some salt.
And then I made a Little Spice Blend. Some human pet Brea CA Chili Powder, a little garlic powder as well. We give this a nice toss. Jacob, would you like to tell us that? >> Held for the first time on the show? I take it with me. I love this.
>> And that’s all we are creating a little dressing to go with our rights because we want to add as much flavor as we can. As we’ve got lime juice, olive oil, we’re going to add in some lines asked you’re going to want is asked
Of the entire life and make sure you stop when it turns really light green because that part is better. The paper, OK? So we’re adding and yes, the pen where you adding in the white parts of scallions, what’s going to happen is to
Make them a little more mellow out. That lime juice is allowing that to happen. We have some cilantro that we’re adding in here, some very finely diced seeded jalapeno. So just a little bit of heat, not too much. And then you’ve got garlic powder and of course, a little salt and stir
Not got it so that he’s the dressing so that this is all done. You’re going to take that rice, you’re going out and they’re toss it together and you have this delicious flavored rice. We are going to decorate our flavor ice with a
Little bit of black. The in that have been warmed up on that sheet tray at roasted this week. The S and some some of our sweet potatoes have a condo and a nice healthy drizzle of this is the crime. It’s also very and sour cream equal to
Its together. Okay. Yeah. That was left on top of that is our state and of all. I love that up. If you want to has and next up, if you want to have a fun little appetizer for all right. I’m a huge fan of Buffalo Wings. Yes. Yeah.
I actually have a framed photograph of Buffalo. Haha and one. Wow. Yeah. Haha. Where we say so. That’s that’s what we need. A bill that rights has been making. Our home made Buffalo sauce. Okay. Haha. All the info. We’ve got the butter that is melted. Buffalo sauce is just water and hot
Sauce mix together. Okay. A little bit of garlic powder. So we mix all that together with get up. So it’s nice and I’m also 5 and that is take our finish sauce and toss it in roasted cauliflower and that same thing. All of oil, salt,
Pepper, yes, olive oil, salt pepper. We add this sauce. We talked about that simple. It’s that simple. We crank it up to high heat to get a nice crisp and then we’re getting spooky again. Yeah, it is black to Heaney. So we all know
Taking the pace at sesame paste, but it also comes in black Cessna. Rusty toasty flavor. We’re getting our own taking the ranch. We’ve got me here. We’ve got to Heaney. We got all of oil. Lemon juice was garlic powder, fresh garlic
Medley over Dale to give us that ran to a neighbor. And you do actually want a little bit of water and here to think, okay, okay. 30nd. No. Here we go. This is panko breadcrumbs and more. Stephanie Stahl. I got the crunch we want we’re going to get some cell around the side.
>> We have our dressing or Bahia had, oh, my goodness, one dash and then I had couldn’t help myself. I wanted you all to have a little bit of sweet. We have some homemade twix bars hit me. Oh, my gosh, I he is in the maze of time.
>> Thank you. I got Anne. Thank you. by 2 very special guests on a mission to make your meals extra good. Take a look at this first. You know, Tom, to link is one of the most celebrated chefs in the world smoking the Israeli-born Food writer and best-selling cookbook. Authors
Has quietly amassed an international food empire from his debut cookbook. In 2008, he quickly gained a cult following bring to life 8 cookbooks and 7 Delhi’s and restaurants in London and inside this humble warehouse, he developed this creative hub. This is our modest test kitchen of ibra
Test kitchen. The home of mouth watering magic where recipes are tried and tested ice team of Cheetos. It was the breeding ground for the lanky and co-writer nor Mirage. New book full of delicious fresh ideas called. >> Extra Good Things. He’s going to go through extra good
Things. Quick release off because I’m not going to leave them into Earth. >> To lend you and your cooking on tour for their audiences. We’re going on tour and we’re going to bring it to you. A mission to bring that little extra in every meal.
>> Let’s get right to a little extra. Are gangs over there. We’re going to cook here in a second. Great to have you both. So I mean, from America to the Middle East to Europe, what is it about your cooking and your style that just transcends
Borders? Well, I think we just there’s just this attention to flavor. So it’s all about big flavors with spices, with her, with vegetable, the contract and people love. We can inject their vegetables, lots of flavor. And this is kind of what we’re doing here now to talk a lot of flavor in the
Slave or bombs that are created. That’s rest kitchen. What are some of that? Some other examples of player so savor balls are like sauces and condiments that have so much packed into that. We’re doing one today which is out there to Matt Tomatoes. You’ll see them being. And in the end, it says
All aboard and tomatoes that been cooked slowly and the new ads off of spices, half fresh herbs and a balsamic vinegars. You’ve got like Earth and sweet and I can go in a jar in the fridge. >> And there’s your holiday called what? Let’s get to about
3 minutes. Let’s start. Okay. I’m making of you can take on show. So it’s McCauley flowers so much time with the spices. You got cumin coriander allspice pepper a custom wreck and cloves or for a typical show out of my spices. I’m
Going to add the cauliflower florets in the olive oil with a bit of vinegar. >> Add a pinch of salt and some pepper. >> And just kind of mix set up. You want to mandate. So the flavor is really to be permeating all had a minimum.
So I would say at least half an hour. But you know, you can do it the night before. Throw it in the fridge to get ahead was a eating we out. Yeah, that’s good. But we’re also adding some money and they’re 2 and give it a good mix and then you
Get a blend that. >> Yeah. And then what? What you want. That’s anything you can get on with your extra good thing. Which is this green to Heaney. >> They have been just haha. But here to you can use any other soft curve and then you just get better. So it’s nice.
Yeah. Intro. If you like your car and depending where you are in the world and then you make your red cabbage. So you have family size red cabbage with something the size, right, eye. And and, you know, a pitch of saw and this woman just
Because usually show has some kind of pickle there. So this kind of emulates that and you get it and they has this really nice sharpness. It cuts to the rich to Heaney and that spice cali fires on the full thing goes on. People will be
Watching at home saying here’s like one of the best chefs in the world. You win or you guys do this or that Tesla but looks it looks like. >> I can’t do this, mike, as you can. So every one of these
Steps are so easy to make. And but the thing is when you make it, you can make more than you need and the expected things to keep in a jar. Some extent news roads that that to make a bowl of rice make some eggs and the eggs are
Good things get all the facts because the cars are with going to a boy at a hot oven. >> But it ends up into these. And then you have nice sauce. You play the whole thing. You’ve got your cars out.
>> I kept his taking me what you got going on here with the tomato. We’re going to I’m going to have what we call it. The length of the system will be able to to. But it’s got the UK pension saying there the meters are cooked like the old
Daughter Spice makes those a year magic ingredients and then we make the best of Elsa that factor and flour here going not. He had kind of a popcorn. You add your liquid. I’m kind of had a phosphorus forward. Yeah. Then you had your polenta
I call it Chris. Yeah hits and then we spread it out. We put the best cement on top of mind at the time. It is why the part of Russia, the partial papers just to protect the bottom of the pie and then we take these out today. The latest the time.
>> You can watch this is easy to do at home. >> And for the homeless chef cookbook, this particular one extra. >> Good stuff. I mean, I’ll get it. And it’s called actually get things done. But no, I know we can help guide charity.
>> Haha, thank you very much. Reconsider opening of the New York police. Let us know. So the idea is simple and order. The Greens for the recipes we’re about to make. By using the QR code on your screen, you can even pre 9 the kitchen tools.
>> To help you make like it’s right. And it works like any grocery service after you check out, just schedule a store pickup, or maybe even a deliver delivery for taking. >> Everything. This is a great idea how Lee the show. So we’re going to start with a January resolution. Reboot. Healthy,
Easy recipes from Gabi docking creator of what’s Gaby Cooking. Got a good morning. Thanks for. >> Helping us launch this thing. You are so welcome. Do like the darkness outside an L a. >> It’s an early one. Wake up in and then make chilly. What what? What do you got for us today?
>> So we’ve been making all sorts of healthy recipes in January and this is one of the most popular. He’s on my website. It’s a flat fees, the potato chili that even like a true meat lover with love. As you saw earlier, I just
Thought, hey, some onion and potatoes and a large heavy fight skillet and sees met with garlic salt paprika, cayenne and a little humid and just kind of toast that up. And then everything just goes in be here. So we have black beans.
We have seen why we have fire roasted tomatoes. And it’s just kind of sit on the stove and kind of simmer for with a little bit of stock. You could use Kenya. You could use far. You could use barley. You can use rice and literally it’s
Just kind of a set it and forget it kind of thing and I’m obsessed with it. >> He’s got that. You don’t like black means could use a different kind of thing. >> You could use chickpeas. You could use a kidney beans and the read things like whatever kind of things you
Have. Maybe you can just. Yeah, yeah, ground is so yes. If you want to saute some like chicken or ground turkey or credit check in and before it is I should be perfect and that extra weight at Kentucky and Gabi with most Chile’s that
They’re better even later. Is this a good make ahead? This is one of the so yes, this this actually made yesterday and it’s better today than it was last night when I made the flavors have time to develop. I’m just going to do that with
Our garnished with a little cheese, a little cilantro, some lime juice. And then if you want to get a little fancy like you see on that photo, I like to add a little creme out, which is just kind of like a watered down sour cream to give it a little extra creaminess.
>> Perfect shot looks. You know me because what they’re saying to get another dish for us. >> Yes, so let’s talk about that shovels because I feel like so many people don’t know how to make troubles properly. And the key to vegetables in my opinion is raising them so that
You can see we’ve got I went to college Lauer. I have an overcrowded the pan and it’s super caramelize. So just popped into another 425 degrees. Let everything row step until it’s nice and golden. And then to make matters like even better. And they can make the site.
That was a little to be back. I’m just going put a little bit of garlic in there a little bit left. Meyer, lemon. I mean, why not aim? Yeah, you could get your french fries and that some salt and pepper
Art all up and that’s been put on high flow or you could put it on properly. You could. I mean, I’m flaky and other vegetables right now. I’ve been really and put it on every vegetable. And now it’s and it’s a perfect way. >> To make vegetables, you know, a little bit more
Delicious, especially for kids. You’ve got to be speaking of vegetables and kids yourself. Admittedly, you ate like a 7 year-old to your 17, right? I have a 9 year-old and ask I’m asking this for every parent watching right now because it’s really concerning for Syria 9 now that add up literally only
Eats grilled cheese and pasta. And I wondered like literally almost and I’m wondering like, what is there anything we can do to help that along? Are we supposed to just let that happen? >> My parents, what happened to be totally honest. And then I
Went to culinary school after college and I seem to be okay. But I will say when you make that troubles like this and you’ve got that caramelized flavor and you tell your kids, it tastes like candy, like when I was a private chef, Asa tell
The kids that and they would clear the table. And so I feel like and getting them involved in the kitchen is really nice. My daughters, one, she can’t cook yet, but I can’t wait to like make her. >> Shopping. Haha improved that. There’s hope for us all
Who wondered that, you know, when your kids eat no vegetables like what happened, they turn into a Lake Tahoe. >> I think that there’s hope that time. I also never had seafood before I was 24 so. >> He just tell every morning for 20 years as Fiat. All
Right, Bob, thank you so much. You should remember you can get these recipes and anything you need to shop ingredients. >> The tools, whatever it is. But with help of our sponsor Walmart by scanning that QR code you see or you can text
Food to 3, 4, 3, 1, 8, And just so, you know, today earns a commission from purchases through links on today, DOT >> This morning, best-selling cookbook, author and chef Out Front part of the locks. That’s right. Her latest cookbook is out right now and it’s called Tomatoes for
Needle. And this morning she’s got some great ideas to share for healthy winter dishes pod mug. First of all, it’s great to see you and the ingredient we’re starting with that we’re focusing on is calles like one of those Super Foods. >> Yes, that’s right. I just can’t. I love kale eyesight is
What it every dish I have because they are a healthy winter, a marine unit. What I love about Kayla’s, that’s great rods. Great will to win trusting the next day. It’s also want to sell clubs. It hasn’t haunted by his phone
As I see Foley. This by the vitamin K at the time of the accident is it also has been made the fatty acids, calcium potassium evening that. But as you can, he is this party, hearty winter greens. So to try to kill here, this is curly kale, which was probably
A little bit this pass us. I just came out and then I have this tracking. He’ll try to stick bill in it. I let you not so parents that I best. He just wanted to say the center is staffed and strip that off and then just chop it. What I like
To do is find the kill, all take wash and dry on kitchen towel. Take that Senator standoff and chop it up and then put it back and leave it at my Christmas is always ready for me to grow into my suits and sounds, you know, sometimes
Those buses are great. Just finished or so salad was if you have a salad made with Cano. So those that are mostly water so they don’t have the same chance. You can have that talent. >> For 2 or 3 days compartments, some people. I heard some people massage the kale to do that.
>> I don’t. >> I mean, fancy. All right. So what are we making? >> But I do it. We’re going to bounce around some recipes just because I’m looking here. So I have sought 8, some just plain yellow and hand it off its season, some oil. And to
Actually see that those such a into that I’m gonna add segments shake your hands sky. And that is going into some lentil. Also called of all we can make in a minute. But I just want to get that. So I am so proud. I think, too, that I
A little bit of ground turmeric. He’s got 100 unity. Haha. So I’m going to this a lot of it’s my show you this. So look at this beautiful 7 mozzarella cheese and toppings 8. So for you guys a while back on another holiday season, it’s
Just simple. Pomegranate pro mozzarella the men’s since to ride out the dress. So basically we’re just on the boil bus on the issues I take that said, I am going to add about as you Chop Hill to it. And this time the ad because
More hearty and last much longer than any other sound. What it’s really frankly, this is making great lunch to take to the office for school. The next day I got commission takes the salary. What she’s got, we’ll check and she is the envy of all our teachers. What’s the dressing on that?
Yeah. And that just will will that Kaye also that it will be beautiful the next to all the pieces from them not to accommodate it season that you just sing and most of the people that it is. >> I love the kill because it it even wilted or even chopped
Up like that. It holds up against the dressings and sauces. It stays low. Boston doesn’t wilt away. >> Exactly. Now you see how these onions and ginger garlic are crying and breaking down. >> And we’ve got about 10 or 15 0nd. I would have shot up to
That. But that’s me. Yes, I’m just. I’m adding to that. as to which is. >> But you can check your feet and it shows. >> Now that you go. Thank you. 5 me. We’ve got to run. But all of these dishes are going to be on our website. Looks real good
Today dot com slash that. >> We’re back with today. Food and season chef outfit for tallies. Illustrious careers includes 35 years as the executive chef at New York’s iconic Gotham Bar and Grill where he earned a Michelin star and among other great accolades
There. Now, Shepard tallies at the helm of his own restaurant in Chelsea for Talley, an upscale casual Italian restaurant chefs. Great to have you here. How has this chapter here? This new chapter? Your culinary? >> The restaurant is fantastic. You know, people go there.
It’s got great food, great wine list. Since I feel like I’m posting it a dinner party every night. What made you want to leave? Got some after sunset along rail line that I always wanted to do Italian. And here we are. So having a great time,
I read your mom and your grandmother. You’re from Buffalo. Would cook Italian food for you growing up. That’s what how it how does it differently? Used American ingredients of 12 just to some extent that’s in effect. This recipe that were making today. Something my mom used to
Make on Friday for going up. We couldn’t eat meat on Friday, right? All right. Let’s all right. What do we make it? We’re making a pass, though. And over the past of a little different look at it starts with planting the plants. The Arabs first to know what that does is
It’s sets the colors. So you get a nice really bright, right, looking past and stood. So we let these plants are really about cooking things often stopping the cooking. It’s just about preserving the caller. Yeah, we’re setting the caller. Exactly. It will give us a beautiful beautifully colored
Pasta. And if you don’t have a rule looking to substitute that absolutely increase the other herbs or I would use it as something else. All right. Okay. So next the ingredients to get. why do you charge was asked in in the blender? I have some
Capers. So we put that we put the green in here. The right guy. Got them right here is OK to her for going to add that just a little bit. That’s good, right? We had the plants terms such and I have and show be garlic
Are eating table over there. So quiet. And that’s a good sign. That means they’re already eating this delicious. And so normally we would what the top on. I’ve got some extra virgin olive oil. And I want to add this in a steady stream to most of all. It’s going to save some
Time. We’re going to get scared. That stepped up. And here’s our pasta. We’ll pass to just your spaghetti worries and spaghetti today. Book a teen angel, hair sprays, so missed. I’m a draining the pasta because I want some of this pass the water.
>> I do it. That’s the problem. Why? Why do we want to pass the water shop and a little more pasta. Water mine over the importance of the pasta. Water. Adding it. We like it spicy. Yes. The Calabrian chili. Yeah. >> Years are passed. Makes a creamy. I think that he just
Kind of keeps the helps and also by the sauce. That’s a chance. And it’s that simple, a little bit of arugula. And we’ll put that in. Well, typically chef Ed pasta to the sauce or sauce to the pass the channel.
Haha, I mean, I see people just do you do it for the pass to hear the news at the sauce into it yet what you always wanted to cook a little bit to cook the pasta in a sauce of casa el then took a job and then we finish it in the pan.
>> So that is a beautiful light, summery guys. I was just really like, yeah, the tomatoes, you know, that becomes the middles are simply roasted in the oven. How law about 20 minutes there happens. But you can concentrate stuff, labor that. What do you think? The a great play at this point?
It’s not to past week which is really good to know how you did that. I don’t know what part of the process, but you can taste the lemon to taste and show was nothing overwhelming. It’s great. Thank you. And we’re going a little all of the, you know, nice but lessons.
>> And then we were going to finish with a little bit more. Choose how you do it. This is I want this experience. You find yourself in the Chelsea neighborhood of New York. Go to Port Holly and see our friend chef here is they make
All right to do that. If you can want to make this recipe, if your home go to today dot com slash food feeling a lot of people in the making this one tonight. Jeff, thank you so much. you can make this week. You can make them tonight. Here with us
Today is Laura Vitale cookbook, author and host of War in the Kitchen. Laura, Good Morning, Hawaii, sometime, you know, a nice big Italian meal feels except to say for Sunday’s. But this is like really quick easy meal. It’s so quick it so
Easy. It’s actually 2 things that I can get my very picky daughter to eat. I feel like it would be super family friend know all and didn’t spend. It was a long way. I want to start off with some chicken meatballs and I make them
Really easy. But I have to make them flavorful. Cause I think ground chicken can be so dry. Yes. So in a poll, if you will, this man at a little bit of got a little garlic of gas and a little garlic, a pinch of a tie and CEO makes the pitch and I
Looked at some frozen chopped spinach. Make sure you saw and liked squeeze out that same without thats not only moisture but also has extra vitamins. I know my kids will eat exactly once it’s covered in up in the yummy Parmesan sauce. She won’t know that. Right? There is just delicious.
Parmesan cheese bread comes a little salt and pepper in okay. Makes it all together over. Makes chicken like you can with the does it make it not really not really have never found that to be an issue whatsoever. You mix it together. And then
At this point, if you want to, you can form your meatballs, which I like to use super scooper to all the sense that you make sure that all the same side that wants to answer to and this is a great actually. It’s a great thing. You roll
Them up and then you can actually freeze them like this that you have. I mean, if you do a double batch that when you have another late night dinner to come together, you can when it’s high time to cook them do so then I put them in the oven.
I don’t want a hot oven. 420 minutes of the perfect and I make the sauce by sweating out some shallots and garlic shallots. Well, yeah, at some tomato and then you’ll do a little bit of wind chicken stock. A little bit of all of
Us are yes, all of it. And then let that reduce until it’s really nice and fake and then won. The sauce is ready. You add the meatballs back in until they are sort of warmth rule and that that does it taste had I do for their super
Light. And I just got to the that to the spin and they’re not dense right now. I’m not at all hahaha process next level. And actually one of those recipes that I whether it was leftover things that I had in my fridge, Miller and all I
Yeah, I had some open contracts mateo’s which I don’t know what to do with them a whole lot. That’s not my favorite thing to eat as it is. So I added them to some sweating. Shallots and garlic have been more mild and tender and the past usually has
7 or 8 sought to use of scallions onions. You can use shallots and you can use green onions. Any alien really add your sun dried tomatoes along with a little bit of tomato sauce. Why has that chaos? And then you do a little break
In a little haha, Daniel, add a little bit of the pasta water, Tony, and then that cost what you want to get in there. And that was just rich and delicious. And then the best way to serve it. Yeah, you start really cool way of the
Rock and then as you get, you’re obviously add this to an entire giant serving. Not just one judging. That is fine. I think a lot of harm, a little additional hot pepper flakes for heat because I like things Honda brought to you. So,
Yeah, it’s finished it up and it is. And if you don’t have some time to make those skip and you can use any positive, many cost longshore, whatever kind of pass a fresh products. >> Has almost saw some things that creamy shout. Oh, yeah.
It’s a sin. Well, well, yeah, it’s today dot com slash 2. >> We are back with a special today. Food for our Discover Black Heritage Series. We are joined by one of our dear friends, one, the only Mister Marcus. And he is the chef and owner behind several New York’s hottest restaurants, including
A new one HOV and Marta communal style spot. It celebrates African roots in modern black cuisine. This morning. Check Marcus’s rap whipping up one of his favorite. Yeah. Lettuce wraps with. >> Are in junior roles to pork. Yeah. And coconut spiced rice.
Can I just tell you how excited I am to cook with you and Black History Month but also cooking with you out. I’m just so excited that we could come together as one. We we first met when you are with the in 1990, with that.
>> China labor. Hahaha, like I would hit some time with Jenna. What the seniors here know that I play soccer with her husband. Oh, yeah. Yeah. Yeah. He was he wearing high. >> All of them are yes. About this recipe on hobbies that Swedes were done means Ocean and Mars. Ethiopian word any
Means. Hundreds of sweet water. Lot of focus on seafood, delicious food. But today I was thinking about going back to your behavior rule. Thank you. This is a deuce to really ask or even influence of some of the news. Slow roasted pork. Okay. Right in the up in the oven with tampering late.
All right. Now which to build tamarin is super super sort of as a sour note, the mommy, yes, you front all over the Caribbean. So we’re going to put hammering here in the air, OK? All right. And then ginger and a little bit of garlic,
A little bit shallots. We just don’t let the team and here comes to the kick. It sure, impoverished, really. I know it never hurts to put a dot soon. But that’s where with the mama come from some honey and habanero do not touch despite okay.
Now you get that same year that we bland. Okay. And then we’re going to rub all of that on top of the port. Come from just going to for all on top of the for the on the floor. Yeah. Hello to the other yet. How do you have an long it takes all
Day? But the slow and low, 88 hours. The you cook it, the better it’s going to yes. So now we’re going make the coconut coconut again. Caribbean thinking that the new Black History Month so you can be inspired by seeing from Africa you can use by the sun from the crew. Got milk
Coconut. Of course. Yeah. This little tumor, you know, Savannah, nice to put together a team, but she gets me right >> I don’t know. I don’t know what happened like Cook together. We had a good thing going into a great cook said. I also cook and Bobby Flay also what
So not only do the I think and earning myself. >> Yes, yes, no. It’s slow roasted. And you can slice of the more you can just dripping with the floor, right? Just like this or look at that. Look, moist. And right now I
Got to live in a shred summit shredded right here. Look at that man. >> So, yeah, I guess so. You know, and I had this plan which was supposed to be surprised, but we have a table for year wife at home. Are we going to celebrate you out?
Because the way, you know, you deserve to be celebrated by very emotional cooking. No, we’re not done with you. And you know, we just we just decided to take the rice yes. To coconut rice, such a lovely lady. Here’s a flavor. Really is. Yeah. Sent. When your daughter comes back from Paris,
You dad can have a new recipe. Pork with ham are in the up and up to you like to garnish it with a little. Yeah, actually, I can see, you know, a little bit a little bit. A shallot. Little bit of that is what do you think it was all?
>> I don’t have any left, but I think the markets Amazon is >> You get a table. A new given. Savannah, Yahoo. Good to see a thank you. All right, OK, check out this recipe at today dot com slash. >> This morning we’re joined by 2 young woman whose hearts are
Even bigger and warmer than the recipes there. Cooking for us today. >> Bolin PSI and you can check are the founders of Heart of dinner in New York City nonprofit delivering warm meals to members of the Asian community who are isolated or elderly.
>> You’re you’re really going to get into that. The tradition of fish in Chinese culture. I mean, even the word for fish’s something special, right? Yes, he is phonetically similar to a word that represents a prospere and about that so that everything has meaning and everything has so
Much thought behind it. It can also be intimidating, though. I’ve never actually whole fish before. Well, don’t worry is that she’s here. So haha, so thank goodness. >> It’s very simple. You start the whole fish. You don’t want to fall. You want to fall 5. And and and what you can do is
Just how to drive for small. And this will work with any a whole white slush niche. >> And again, scale the right guy at scale and clean. Yeah, having it dries really important. So that oil doesn’t fly all over the place because right now I’m Julie ending the
Ginger. And this is so delicious to add depth and flavor and complexity. So then right now after we’re done and you’re going to cut it into little matchsticks sized pieces, we’re going to bring the fish over to the steamer here. Well, a lot of times your fishmonger will clean it.
Got it? Yes, absolutely, yes. And even to move the center of And so that’s just water. And they’re not just in the water and yet and that you put what goes in next and then a little bit of rice wine to cut the fish. Do. Do you need that? Seemed to
Be able to really do this effectively? Yeah. Haha have Steamers Lake Tahoe, Mister Dewitte to put in the microwave for 3 minutes. Yeah. Say a word that everybody has the fancy. You know why? Okay? So that’s the ginger. So it doesn’t take much.
Yeah. And a little bit of soy sauce. Just a steam of the local flavor and then offered up. And how long does that take about 7 to 10 minutes to landing on the size of your fish? Okay. You know, let’s talk about some the next part
Here. And you always say even bok choy like there’s so many things that have meaning. But let’s try this really quickly when you want yours. Yes, absolutely know. It’s funny. Girls are asking half. >> How we like eating fish. I at 9 o’clock. Yeah, I love
It. This is this was no problem for me. Us to I I love the old breakfast. We usually also at home that have apple over ISIS to one yeah choice. So that’s one of our favorite star. So we want to start off with aromatics like ginger or some
Car away and completely optional. If you want some fried shallots that we have a year to end at Salon overall much. So that tells the tell me about your heart is going to be filled up with delicious smells. You want to saute that
A little bit or you just want to make sure the garlic does not burn bright. And so you want to for about 30 seconds. You do that at home at what we’re going to spread a grab. Some hall bok choy. So good for you to show healthy about the
Tradition and all the good luck. So we cut patting this for Lunar New Year and especially because what it represents is wishing your family only long life longevity. And that’s really important. Filial piety here, respect our elders, the ferry to all love that. >> And that could have been done. And what’s the
Significance of the first place? Oh, gosh. So that’s her actual favorite. I’m so happy that the oranges, they look like little nuggets of gold. So it was as well, the Dragon crew Dragon be strength and power. And then you also have higher. That’s also abundant and well and then mellow to
Symbolize unity and homeless as a family. Abundant wealth. That’s verity. I love it. Yeah. Haha. >> Yeah. So much. All you need to try. Yeah. Dot com slash food. >> Pa the locksmith. We are making the healthiest dish possible. So I’m going to make a sauce and to felonies.
Banks fish. I first had this dish when I was in Bali over 20 years ago and it’s so simple. And the reason I like it is because it’s very low effort. See, we love that. It’s very healthy is very high protein and it’s easy to make. Could
You know, people always ask me how I stay leaning as you know, when I do all this evening on top chef, it’s not easy, but it’s eating like this. That helps after I finished. So we’re going to start with onions in the blender and to the onions. We can add garlic
Ginger, a little bit of tamarin pay staff. Ameren paste is wonderful. You can get it at any good supermarket in the last. And you can see it’s going to advocate test tart and sweet tang to it and to also getting toasted sesame oil.
All right. And cumin powder, cumin powder and a little salt to taste that is really it and about to the tablespoons of water ahead, we’ll mix that up. You’re going make set up. I’m not going to cause additional noise, but this is
Like and what kind of fish are using it? We’re using red snapper, but honestly, you could use cod. You could use flounder and whitefish. Any Whitefish. This is so easy. >> And then there are already digging in over there. What’s what’s the verdict? Was a hot Miami got a lot of lobbying to
It all. Love you, mama. >> And all I’m doing is pouring this. And this is going to go into an oven at 350 degrees for 20 to 25 minutes. And that’s all and then we’ll know for oil Coyle. Some cookie cutter. Okay, covered. And then
When it’s done, I know it doesn’t look very appetizing, but it’s so delicious hall you’re going to do is take freshman’s will help when and garnish. Okay. And a little bit of lemon juice and this has literally like less than 250 calories. >> Yeah, sure. I and I cooking buck to intimidate. Why?
I don’t know. It’s you. >> Bok choy and you just want a quarter it like this. Depending on the size, you can cut it smaller and all we’re going to do is dump this spot Choi and so and shift literally for 90
Seconds and was a glitch so that it cooks evenly and you do get weird spots when you’re saute, it will let you know, want to cook it for that long like this is going to cook for literally 90 seconds, 2 minutes and then you take it out first
And goal. You don’t even have to. I mean, look at if it’s a week night and the kids are hungry. Yeah. Don’t worry about restaurant. Got a little kid. So this is what it looks like when it’s flash. About 90 seconds. Have butter now to
Hear this is so easy as well. And again, all I’m doing is adding some Asian ingredients to it, which is the toasted sesame oil. We’ll see if emerging soy sauce was going to go with that fish, right? I know. I am sorry. That was
Garlic. That was ginger and a little bit of red Chevy Tahoe. Yeah, yeah. And then you just saw to this and I mean, I literally made it in real time. I made this whole meal and bill time except for the 20 minutes that the fish, that’s how easy
It is. 5 blocks with. Thank you so much. Is >> Today is Wednesday. And what are you going to do like you’re going to be getting ready, everyone. We Harry down Thanksgiving. I think I make a pumpkin pie and Brussels sprouts. How do you make your sprouts my sprouts sprouts?
I actually you’re the best thing that I cook. What would be at full you make swift with that? I put a little caramelized syrup on it. I put some balsamic vinegar. What and I bake until there bridge led by. Do you have to
Wait but wait. Maple syrup? Yeah. What’s the other were up? Okay. Sorry, turkey. Bacon. The bacon. You need to I mean, you can do robot can debate maple syrup this already and I put it oil on a big cooking cookie sheet. I put in the oven
And just bake. So they take first of the crime, I think to chip and also they need to be cooked through. Yeah, because there’s nothing worse than like a heart and was not like that. I actually when I was little to lose these cafeteria, my
Favorite place to when my mom and my sister and I was like a Baja 80’s. They have their heyday now and I and they were where they boiled the whole brussel sprout toilet. So my mom was like, we’ll get some so with my Lou and special from
Brussels, got some for one’s hand and I couldn’t swallow. I know we said I had a breathless paw Paw Paw High time. One went down. It came back up. So that major has boiled bres aspiring member. But by the way, your recipe and I’ll send it to you. Wait
Coming at maple syrup, maple syrup, balsamic vinegar, turkey, bacon, apples, cut rail-thin. And if you want to put a little bit of scallions and there for fancy, so that will be your country. Your country national, the Turkey valley. We’re so happy that you’re here. I’m happy to be here.
>> You when you spoke on the today show, you touched so many people, you touch them in their soul. And there was something about what you said and now we’re several weeks out. How do you feel like how are you different today than you were 4 weeks ago?
>> I I have found that I am actually being kinder to myself. My brain, my negative brain is not as loud. It’s really starting to calm down. I had a few episodes where that like really melted down with like this a day of shame.
And I was able to really come out of it a lot easier than I’ve ever been able to in the past have this great life coach named Angie John Z who you guys have been communicating with him. People online have been able to get some tips from or
2. But what’s the? She’s put a lot of free content on her website for anybody that really wants to look into it. What’s the one thing that you think you’ve taken away from this? This at this portion of the church? The big saying that
I’ve taken away is that my brain and my emotional health might motion emotion is very different and my brain is always trying to poke my emotional self. Yeah, and I can now see that they get that feeling comes up. I’m like, okay, what’s being poked right now? So I can logically walk
Through it and talk myself that I’m OK, my brain is just feeling a little scared because it thinks that it’s losing control and that and you can I found a nice able to talk myself. Yeah. Well, I know you wanted you here on this wellness journey that with great recipes. You healthy
Recipes when you cook a little bit. Yes, I would love to mind. I lied. Yes, little when you come. We do good and do anything. So you start with a little zucchini. What are we making? We’re going make some zucchini. Really teeny and I am
A teeming Rowlett. Dini really comforting classic dish that has no past and like the cards are Superman in man here. UK is really, really good for. It’s got a lot of vitamins in it. It’s got some fiber and all those greens I’m using a
And this I dare them. I’m a little scared because I have ripped my fingers off. This is a mandolin. But I really want these zucchini rolls to be nice and thin. So what you do is you get yeah, much as you can out there and be very, very careful
What you want to pay person and then use them into a little bit of oiling salted water. All right. And this is just for about 45 minutes. 40 minutes. 45 seconds became just real. Soften. These guys up? Alright, soften up to the come to this.
And I want to get them really, really dry because then you’re going to make the filling, which is from talk to a little bit of egg, some Parmesan and some lemons asked. I like that. >> Really? Nice 10. Have you changed your diet, Valerie,
Like, what are you eating now? That was different than what you were a month or so ago. >> I have definitely been more aware of pulling sugar out of my diet. Yeah. I feel I can feel my body is different when
I have shown them feel all the stress on a pound up and everything. Yeah. So I’ve taken a lot of the sugar out of her and I got a cookie recipe that I’m going to do for your show at the Hawks. What are you guys know? Shana Weiss added so
We’re going to put the Parmesan cheese and I hear we’ve got a scrambled egg. Is that the letter? A letter out? Sorry, my bad, OK, I’m losing my Italian art again. There you go a little and just a and I have honestly, I it’s just a
Tablespoon that you can throw the whole thing. We’ve got some basil and we have some reading on that. That’s all done up. You want to try to cover all? Yes, it is. Yes. How do you do it? So you grab your little still prime time. You don’t
Have a scoop or just grab a big some span that in there and then just try to smash a special just a little bit to do it for the cash to. Yeah. A lot of fun today and it is Rolling Lake Tahoe data. You personally, it’s a little
Bit more gentler on the stomach was just a little more salon flavor. And then you just kind of just put in in some marinara sauce at some more mozzarella for the and then you throw this until I’m in one of the flavors like y’all. >> Fantastic. Yeah. Just support your portion. Is this
What you would recommend kind kind of 2 of these? You can head to our son because your special like that. Love you. >> He’s so cute. He’s cute. Alright. Okay. A little bit more hair. Love this one. Carson. Okay. I’m going to try
This one right now. I was. So we’ll have up on the on the website. Yes. 7, 7, new dinners. Brand-new dinners. Yeah. Renew sides and the cookies that I’ve come. Now what I want to do is get some nice wilted lettuce, salad you’re making, but wilted brussel sprout salad and that
Again with the mandolin. But please be careful. And if you don’t have a mandolin, you can just but these nice and thin of crimes get them as thin as you possibly can. Because what you’re doing now, Shea them, yeah, as you get them
Nice and thin, get some pen check to in here is going to add a lot of flavor, but there’s not so much that is going to have that much sodium as I’m concerned. And so you have all this beautiful pen, check the oil in here and now
You’re going to wilt brilliant, all these guys because they can be yes. And these that can be really kind of fun. It’s a cabbage. Yeah. So it’s it’s so h*** o* the tell me if you don’t well to it as from so you get this all nice will today
Hear from her and then asked there are a few minutes. It’s going to look like this is going to this beautiful time frame that, well, yes, haha a vote. You don’t need that much. Salt is the little kicker pocket, a little red wine,
Vinegar, Qaeda and get that over it because then you can add that tanks, your mouth is all going to have a lot of fun there and got to have the texture that you’re training has been shattered. And then you have that little tang of the
>> look at this event. So that will be no. And this is terrible for me, right? This is because it does say, you know what I mean. >> And there you can make any food terrible for you. But I this is my journey to to make food, not the enemy any longer,
Right, and really enjoy everything just depending on the portion control. >> And and what county vitamins and am I getting that so well, you do it better than anybody. I know you always read people who is all you can eat this way, then take out everything.
That’s good about it this way. It is terrible right now. You’re you’re like perfect your. Let’s have fun yet. from our Beautiful Kitchen. Good morning to you, enjoy. >> Good morning to you guys. My favorite part of the week with being in studio live with everybody. A great that has
Kind. Of course. Now I’m back in the House and in his job back. I my camera, my camera man is back on. I love these 2 recipes we definitely rocking into the weekend with easy. with a do it yourself. Super creamy blue cheese dressing.
>> So look at that. I mean, come on. You want to dig into it? Yeah. Very, very small. Those ingredients. So tell us how to do that. >> So simple to assemble. This is my version. But you could do anything that you want. So it’s starting with
Leafy greens and putting on some juicy nutrient packed tomatoes. Here we got heart health. A look at green. This avocado is nice and creamy avocado putting on protein-packed chicken and I have turkey bacon thing and it’s a simple right? I’m sitting here. This is just
A chop to 2 slices of turkey. Bacon, you know, going lean. You could certainly use regular if you want and spreading this untapped. But now comes we asked back on track, you’re going to love this guy when you get this out of the way.
So I have my hard boiled eggs and I’m taking a greater and I’m just going to rate the hard boiled egg and you make confetti like pieces so that you get edgy goodness in every single bite. And I always love adds school, but especially now because because with all of the crude
Prices going up in a grocery store and has remained one of the lowest cost high quality proteins that you could buy. So I’ve been doing a lot of things with eggs, as you say, because we need to address this gorgeous salad up. So this is a
Blue cheese dressing that is so simple. All you do is you add in I started with some nonfat Greek yogurt and I added in some light mayo, some buttermilk a little bit of lemon juice, garlic powder, onion powder. And you could see
I just put in crumbled, believe she’s and a little bit of scallion and scallions and parsley. Yeah, it is it. That’s so it’s so simple. It comes to get a very, very quick. And when you make it, you’ll think, oh, my goodness,
This is so thick and caloric Buckeyes. It is so light while it’s very, very decadent. So you could be very heavy handed with drizzle, which I like. So the year because of the yogurt combination with the light and the low fat better now pso, it’s very, very simple. And you
Make a great big bass so you can put it on anything. And if you don’t really cheese dressing, certainly you can use any other just saying that you on the ballot whole thing without the blue cheese crumbles as the dressing still good. So then it becomes ranch. It becomes the lowest calorie,
Most delicious ranch ever. And it were stashed in the fridge for up to 5 days. And you do make a pretty nice amount. And I love it and sandwiches as well. So it’s super flavorful. Got less than 2 minutes left for the Brussels crab cakes.
Okay. This one is a she pan recipe that you can have a breakfast lunch or dinner. So we have our Brussels sprouts which which I trend and I quartered and I’m adding in just garlic powder, salt and pepper and I have the oven
Preheated the 400 and you mix this and you lay it out on your baking sheet and you pop it in. But just about 12 minutes and you really want to soft and caramelized those brussel sprouts and you want the edges to start to get Christy Brown.
We fight over the leaves in my house there. So let’s just do it. Awesome. Yeah. So then it goes in the of get out 400 for just about 12 minutes. Then you take it out. Did you hear that crash? Haha. No worries. Haha, it was
Nay actually. And so then what you do is when it comes out of the oven, you sort of pushed me Brussels around, Tucker create a nest for the 4 eggs and you cry whack the 4 eggs and but want one important step is before you crack the eggs and
You have to live or leaks Brady with some with an oil. Mister it. There I am saying is you don’t want those extra steps and then you carefully crack them in the little nest that you need. It goes back in the oven just for 5 minutes skies.
And then when it comes out, I add on a little bit of ground black, pepper and Parmesan cheese and I’m going to show you what it looks like because it you can’t believe how easy this is. Well, we don’t have the using of the do we have
That picture. I cut the ad and all of the yolk bruises all over the on the we’re going to see it all over the Tressel strategy and it almost creates like its own sauce and then together with the harm that you put over the top and Inc highs.
It’s really good. And it is maybe 30 minutes. Yeah. And for brunch to be nice privilege. And I think that right now, yeah. What’s 9.30, lunch, OK? And that they could be a sign or it could be an entree like that’s the beauty of it.
Now that looks amazing. Yeah, I think you can really get very doable today. All you got it. Thank you, joy, for these recipes today dot com slash. with St. Louis and now well, she’s got a role cookbook. Honeysuckle is the title that Cook put
And it is filled with 100 healthy feel. Good recipes. So good morning to you. So I was on the morning. You need to cook salmon in Brussels. Sprouts at 05:30AM, in the morning in Los Angeles. >> What a way to wake up to. How are you guys?
>> We’re good. We’re excited for this. Were to get that Sam and give us a tip on picking out that salmon. >> So I really love to use Atlantic salmon. I got this from whole foods and a slice. That’s nice and thick. The
Center cut right here. And I like a little bit of that. But not to that. And this. >> Ken is really important. Yes, skin on Yulee had that. All right. Let’s do it. Certainly the crispy skin like >> So we’re going to start with the salmon and then we’ll try
To squeeze in the Brussels threats. >> That’s right. So first, we’re going to start by making the sauce and making the hammer in growth stocks. I’ve already cooked that my garlic here. So we’re going to add the brown sugar, some fish sauce sugar cameryn, which is a very taney
For the sauce that you don’t typically see with salmon. But this was something that my parents talk me to use a lot with likes said a lot of it with. It’s really so I make this dipping sauce and it’s really easy. He just let it
Simmer cooking up. So this will take a little bit here. In the meantime, we’re going to work on this and in. So if the salmon I really love just using a grill pan like this time. Nice. Great. If you don’t have it, you can always use like
Flat cast iron pan. Anything that’s years really well and get nice and hot. So once it gets hot, you just add it right are. >> And what I like to do is just sear it each side for about 5 years because it is a thicker cut. You want to make
Sure that it’s cooked but not fully cooked because it tends to dry out and then yeah, I have the final product. Why this vehicle girl are yes. And the fun thing about 50 like I like to dress it up. So you have this like this are
Beautiful. Cut his hand in his and I have some fried shallots here. Yeah, I cried. Shouted says add so much stacked and flavor and then you also have a crunchy components. So you have a chalk. Oh, yeah, fair. And then another fresh component is it’s green, onion, relish ruler and I nice and
Beautiful. So what happens with that dipping sauce? You just get that salmon right in there. Oh, yeah. Or the defense staff. I just I love that. I look at that. Obama to love it. >> I think we have to do your brussel sprouts online on the
Website. But we love that salmon. That looks delicious. My songs found was that through zone whole cookbook. By the way, it’s out now you can find more of zones, recipes and other than those brussel sprouts at today dot com slash. So today fit men Cook found himself.
Kevin Kerr a as a on 2 of our favorite sides created in collaboration with the friends over Instagram. Kevin, always good to say thanks for your time to see off. Hey, what’s going on? That’s still with us. Is a Brussels sprout while the price mix?
>> Thing, yes, yes. All right. So Brussel sprouts, a part of like my least favorite veggie, but I love them this way. So these are maple roasted veggies and some onion. An idea of just Rosie’s for about 15, 20 minutes on a high
Temperature. Put these into your air fryer at in some maple in the last 2 minutes. You know, air fryer, you’ve never put it. Yeah, here likes our song. Yeah. Absolutely. Crispy edges and that’s what you want for Thanksgiving. It’s really important. And then we’re going to combine these with an
Amazing wild, great wildlife mix. And this is just like some brown rice. It’s black rice, it’s red, right? It’s all of the colors. And it’s really, really interesting because this is a very fitting recipe, but it’s also just happy, healthy, good for yeah. Don’t say that out that on Thanksgiving.
I want to hear that. All right. And then we’re going to add in some more sweetness with some cranberries dried cranberries and then some crushed pecans. And let me tell you all once you just begin to Mister Mal and I wish you could be a
Little 92. It mean if you want to get a little bit more, you know, maple, you could this as a lead on there and it was going to say anything. And then you just add some sea salt and pepper as well. And boom, let me tell you all, this is one of
My favorite dishes and one of the only ways that I can eat sprouts without putting so ounce of building a cheese on them. >> Really quickly because we have to let me put it in the oven and from what temperature and then how long before you take him out in the air fryer?
>> Sure, sure. I put mine in there for about 400, you know, 400 and then I do it for about 2025. Minutes to an air fryer. I’m telling you just put it in there for about 4.10, for about 20 minutes, crispy edges. So maybe you don’t get the oil.
Don’t forget the oil. That’s really important, too. >> Can you use any price or is that the rights that you recommend? That’s like the way you know, you know it. >> You can use brown rice. You can use far just any type
Of green that you like. I was just trying to incorporate a lot more of the complex carbohydrates into my diet. And, you know, it’s just an easy way to sneak a man on things. And, you know, and everyone is trying to, you know, go.
>> I want to make sure we get this week. That and plenty mash tell us. But yes, yes, yes. So this is sweet potato. Plenty matched. This is like. >> It’s all through the net. West African met like Latin American. All right. So what you’re going do? Thank
Goodness. We put a spoke some holes in the series or do, Craig, this is going to be a recipe. All right. To then get yourself a plan. She now needs to be a yellow and black one. Please don’t get the pure yellow ones because you’re
Going to be yelling at me talking about Kevin. You really Thanksgiving is not so easy to get the black ones. Yes. Going to do get a bit this week. Licensure don’t yes. Reason given an and then write me and say your recipes terrible. He just bake this bacon in the oven. You’re going
To take this for about 25 minutes. Take this one for about a full hour. OK, then you’re going to come over here. What your mashed Nash, everything together. You’re going to add in a little bit of all know we’re going to keep this plant friendly for all the begins over Thanksgiving.
A little bit of the gun butter, OK, good for shade. And then some hopes some coconut sugar, which is amazing. And then a little bit of sun and then boom and then mixes together. And what you’re going to do is you’re going to take this in
The oven you all for about. I’d say about 25 30 minutes or so. That’s a and then you can take off the top and just a little bit more sugar, a little bit more butter. And then it comes out a zing, a caramelized match that I did. It is so so
>> Come back for these recipes and more today. Dot com slash food. night after night, we’re kicking up a new series to help you out. It’s called what? >> And Don, it simple, inexpensive. And also healthy one dish wonders and today, nutritionist Joy Bauer’s starting us off with a menu for you tonight.
>> Hey, guys. So everybody has been requesting party delicious meals that you can do with together in a flash. And that’s why I love one and done. These are one seat stoppers and we are going to be making roasted chicken and Brussels
Sprouts and we’ll say it could not be any simpler. So we’re first going make the marinade for the chicken and and adding in. >> Some olive oil. >> And this is a little bit of a secret ingredient. 2 teaspoons of vinaigrette. Nice about the vinegar. Is it
Acts as a tender riser for the chicken half a teaspoon of garlic powder because everything’s better with garlic. I have one and a half teaspoons. Kosher saw and last but not least smoky paprika. I love smoky paprika and I’m putting in a sleeping tablespoon and it’s
Going to get a nice with vibrant color as well. So now I’m going to cut up my chicken b******. So I have skinless chicken b****** here. If you want to leave the skin on, you can do that as well. But the key is because we want this to cook
Really quickly and cutting each b***** into 3 large chunks. And if the b***** a really big you can certainly do 4 or even 5 and now just going to add the chicken b***** and to the mayor, a need that we need and the vinegar is going to allow
The chicken b****** to tender eyes. Coming up, my chicken and marinade in the fridge for 30 to 60 minutes. Max, what I think is the star of the show, our Brussels sprouts. So I love Brussel spouts so much. >> Trim the edges and putting them into quarters. They are
Packed in vitamin C and they also have cancer fighting properties and you’ll notice as cutting we getting all of these stray leaves, it’s the best part of the Brussels sprouts. The best part because they wear increased up to me. It tastes like potato chips and Hoda. I know you’re laughing right now. You’re
Saying July, those do not. He’s like potato chips. The taste like to text. I’m going to take all my Brussels sprouts and I’m going to leave them out on the sheet. A little bit of olive oil, a little bit of SA some ground black pepper. And if you like a little spice,
You can add prospect pepper flakes tale. We didn’t have this in the oven at 400 for about 10 minutes. I told you like but hated ships. We hear that that’s a crime. we’re now going Nestle, the check-in and this also works perfectly with size.
We’re going to pop is back in the oven. One last time on the middle Rack said 400 for 10 minutes or until the chicken is done and there you have it one and done now you can enjoy it exactly as it is or you can bring to the next level.
And and some fresh lemon juice on top and either some crumbled feta or some grated Parmesan cheese. Back to you. That rule >> Good Monday morning. A dangerous storm hammering the