Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
» Subscribe to TODAY: http://on.today.com/SubscribeToTODAY
» Watch the latest from TODAY: http://bit.ly/LatestTODAY
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY’s Website: http://on.today.com/ReadTODAY
Find TODAY on Facebook: http://on.today.com/LikeTODAY
Follow TODAY on Twitter: http://on.today.com/FollowTODAY
Follow TODAY on Instagram: http://on.today.com/InstaTODAY
#TODAY #TODAYAllDay #Entertainment
KNOW. I DID NOT KNOW THAT YOU WERE
ACTUALLY BORN IN ITALY. A LOT OF
PEOPLE DON’T KNOW THAT. I DON’T KNOW WHY. I KEEP SAYING THAT I’M BORN IN ROME. I MOVED TO THE STATES WHEN I WAS
EIGHT BECAUSE I DON’T HAVE AN
ACCENT. I THINK THAT IT DOESN’T STICK.
HOW DID YOU END UP WITHOUT AN
ACCENT? BECAUSE A LOT OF PEOPLE I KNOW
WHO STARTED IN A FOREIGN COUNTRY AND HOW OLD WERE THEY? WELL, I KNOW
SOME FOLKS WHO ARE FAIRLY YOUNG.
I WAS, I WAS EIGHT AND I LOST IT. I LOST ALL THE, WELL, BECAUSE WHEN YOU GO TO
GRADE SCHOOL, GRAMMAR SCHOOL IN THE STATES YOU
END UP ASSIMILATING. AND SO, NO, BUT MY PARENTS STILL
HAVE AN ACCENT. EVERYBODY ELSE
WHO CAME HERE, I THINK THE, THE CUT OFF AGE IS
LIKE 18 TO 20. IF YOU COME HERE
BETWEEN ANYTIME AFTER 18 OR 20 YEARS
OLD, THE ACCENT STICKS. BUT ANYTHING BEFORE THEY SAY YOU
CAN GET RID OF IT, I’VE DONE A REALLY GOOD JOB. YOU
HAVE A FAKE IN THAT. I’M
AMERICAN. NO. NO, I JUST KIDDING. WE SEE YOU AS AMERICAN BECAUSE
YOU, I MEAN, IT SEEMS LIKE EVER SINCE THE
FOOD NETWORK HAS BEEN ON YOU HAVE BEEN PART OF THE
FOOD NETWORK. WELL, NOT THAT LONG. I KNOW, BUT
I’M NOT AS OLD AS SOME OF THEM.
NO, BUT YOU ARE. I’VE BEEN THERE A LONG TIME NOW. IT’S PROBABLY, IT IS LIKE A STAPLE. YEAH, IT’S
LIKE, WHAT, 16 SOMETHING YEARS DOES THAT, DOES THAT SEEM
STRANGE TO YOU THAT IT’S BEEN 16
YEARS? YES. AND WHEN I LOOK AT IT’S BEEN MORE THAN FOOTAGE FROM
THEN TO NOW. I’M LIKE, OH, WOW, DID YOU
APPRECIATE JUST WHAT YOU HAD
ACHIEVED THAT EARLY ON? THERE WAS NO ROAD MAP AT THAT
TIME. THIS IS ALL AS YOU KNOW. WELL, THE LOVE OF FOOD IS AND
COOKING IN THIS WAY IS A WHOLE
NEW ADVENTURE, RIGHT? IT DIDN’T EXIST BEFORE. YOU KNOW, PEOPLE WHO DID
WHAT I DID FOR A LIVING, THEY SORT OF WERE IN KITCHENS.
NOBODY REALLY SAW THEM RIGHT
TODAY. LOOK AT, WE’RE MAKING SANDWICHES
WITH LIKE INGREDIENTS THAT
DIDN’T EXIST. WHEN I MOVED TO THE STATES.
THERE WAS NO MORTADELLA. THERE WAS NO GOOD PROSCIUTTO,
THERE WAS NO GOOD SALAMI PANETTA DIDN’T EXIST. MY PARENTS WERE
IMPORTING THE STUFF. NOWADAYS YOU FIND A PLETHORA,
YOU FIND, YOU FIND ALL USE WORDS LIKE PLETHORA AND LOVELY
PARMIGIANO THAT DIDN’T EXIST
EITHER. SO WE’VE COME A LONG WAY FOR THE
LONGEST TIME. I ALWAYS THOUGHT
PARMESAN CHEESE WAS IN THAT GREEN CAN THAT YOU SHOULD BECAUSE FOR THE LONGEST TIME THAT WAS
PARMESAN CHEESE UNTIL THEY FINALLY STARTED
IMPORTING IT BECAUSE PEOPLE
LOVED ITALIAN FOOD. AND I THINK, I THINK ITALIAN FOOD IS ONE OF
THOSE CUISINES THAT I DON’T
THINK PEOPLE ASSOCIATE. I THINK THEY THINK IT’S AMERICAN
FOOD. WELL, LET ME ASK YOU IF YOU
WEREN’T DOING ITALIAN FOOD, WHICH YOU ARE THE MASTER OF WHAT
CUISINE WOULD YOU BE MOST DRAWN TO? UH ASIAN? REALLY? WELL, ESPECIALLY JAPANESE
BECAUSE I FIND THAT IT’S, IT’S
VERY PRETTY. I LIKE THINGS THAT ARE PRETTY.
THEY COME IN PRETTY PACKAGES. THEY’RE DAINTY, THEY’RE DELICATE
AND I THINK THAT, UM, IT’S LIKE EATING A LITTLE JEWEL,
LIKE WHEN YOU EAT A PIECE OF
SUSHI, IT’S LIKE EATING A JEWEL, RIGHT? I MEAN, THINK ABOUT THE WAY IT’S WRAPPED
THE WAY IT’S CUT ALL THE LITTLE SPECKS OF
DIFFERENT COLORS AND, YEAH, IT’S, IT’S STUNNING. AND
SO TO ME THAT WOULD BE WHAT I
WOULD BE DOING. I THOUGHT YOU WERE GONNA ASK ME
A DIFFERENT QUESTION. BUT YES,
SEE, YOU NEVER KNOW. NO, I THOUGHT YOU WERE GONNA ASK ME
WHAT I WOULD DO IF I WASN’T COOKING AND THEN I
REALIZED IT’S NOT WHAT HE’S
ASKING. WHAT WOULD YOU BE DOING IF YOU
WEREN’T COOKING SOMETHING WITH A LOT OF
ADRENALINE? LIKE BE A SPY OR BE A RACE CAR DRIVER? NO, LET’S WAIT, WAIT, WAIT, LET’S GO
BACK TO THE F YOU WANTED TO. YOU WANNA BE A
SPY? I THINK IT’S COOL. YOU KNOW
WHAT? I LIVING ON THE EDGE KNOWING ALL
THESE SECRETS AND THE ADRENALINE RUSH OF IT ALL.
IT’S PRETTY COOL. I COULD, I COULD SEE YOU AS A COME ON. I COULD, YOU’VE GOT THAT KIND OF
BORIS AND NATASHA THING. I COULD BE YOUR BORIS TO YOUR
NATASHA. SO I WOULD SAY THAT IT’S MOSTLY
MY FAMILY MOSTLY. I MEAN, OBVIOUSLY GROWING UP, I
WATCHED THE GALLEY THING. GOME JULIA CHILD, ALL OF THOSE
PEOPLE. BUT I THINK THAT MY AUNT IS ONE
OF THE BIGGEST INFLUENCES IN MY
LIFE. MY GRANDFATHER TOO, BUT I ONLY
SPENT X AMOUNT OF TIME WITH HIM
WHERE MY AUNT, I’VE SPENT A LOT MORE TIME IN
THE COOK IN THE KITCHEN, COOKING WITH HER AND TRAVELING
AND EXPLORING NEW FOODS AND
COMING UP WITH RECIPES ON THE SPOT IN
THESE EXOTIC PLACES. AND SO I THINK SHE’S SORT OF MY, YOU KNOW, SHE NEVER HAD ANY
CHILDREN. SHE IS WORKED AND MAKE MOVIES
HER WHOLE LIFE. SHE STARTED WHEN
SHE WAS 18 AND SHE’S MADE A, YOU KNOW, SHE’S BECOME UBER SUCCESSFUL AT
IT AND I FEEL LIKE SHE’S SORT OF
THE PERSON I LOOK UP TO AND THE ONE THAT I GOT THE MOST
INSPIRATION BECAUSE SHE LOVES
FOOD AS MUCH AS I DO. WELL, YOU KNOW, IT’S INTERESTING YOU SAY THAT I
THINK BECAUSE THERE’S A WHOLE
GENERATION THAT YOU ARE THE MOST FAMOUS DE LAURENTIS IN AMERICA. I’M
SERIOUS. YOU CAN’T SAY THAT TOO MUCH. WELL, THE REST OF THE
DEAL, NOT LIKE THAT, I TRY TO KEEP IT ALL IN PERSPECTIVE. I’M TELLING YOU FOR A WIDE SWATH
OF THIS COUNTRY, YOU ARE THE MOST FAMOUS DEALER. BUT FOR THOSE OF US OF A CERTAIN
AGE AND IN A KNOWLEDGE OF, OF THIS
BUSINESS, YOUR FAMILY IS A BIG
HOLLYWOOD DYNASTY. YES. WAS THERE EVER A POINT WHERE YOU
THOUGHT OF GOING INTO THE FAMILY BUSINESS
AS OPPOSED TO, YOU KNOW, FORGING YOUR OWN, YOUR
OWN PATHWAY? I DID GO INTO THE FAMILY
BUSINESS BEFORE I DID THIS. SO IT’S, IT’S A RITE OF PASSAGE
FOR IN MY FAMILY AND EVERYBODY DOES SOME KIND OF JOB IN THE
FAMILY BUSINESS BEFORE I WENT TO
COLLEGE. BECAUSE FOR MY FAMILY COLLEGE,
YOU KNOW, IN EUROPE, AT LEAST IN
THE OLD DAYS, NOT ANYMORE. COLLEGE WAS, YOU KNOW, IT WASN’T ICING ON THE
CAKE. IT WAS NOT NECESSARY, ESPECIALLY
IF YOU HAD A FAMILY BUSINESS, YOU JUST WENT STRAIGHT INTO THE
FAMILY BUSINESS. AND SO ME BEING A FEMALE, YOU KNOW, MY FAMILY IS LIKE, WHY
DON’T YOU JUST WORK ON A MOVIE? FIGURE OUT WHAT PART OF A MOVIE?
WHAT, WHAT, WHAT ROLE YOU WANNA PLAY? IT DOESN’T, NOT NECESSARILY WHEN
I SAY ROLE, I DON’T MEAN ACTING
SO MUCH AS WHATEVER, WARDROBE PROPS, WHATEVER IT
MIGHT BE PRODUCING, WHATEVER. SO I DID A COUPLE OF DIFFERENT
JOBS ON A COUPLE OF DIFFERENT
MOVIES. I EVEN DID A LITTLE, A LITTLE
ACTING AND I REALIZED I REALLY
LIKE IT. I REALLY LOVE TO COOK. I KNOW THAT DOESN’T, THAT
DOESN’T SOUND REALISTIC AT THE
TIME BECAUSE IT WERE MOSTLY MEN IN
KITCHENS. RIGHT? AND IT WAS SORT OF MANUAL LABOR
AND MY FAMILY WAS LIKE, YOU’RE
LITTLE, YOU’RE NOT STRONG. THE HELL ARE YOU GONNA DO?
THEY’RE GONNA EAT YOU ALIVE. BUT THAT’S WHAT I LIKE TO DO. SO
IF I CAN’T DO THAT, THEN I FIND SOMETHING ELSE TO DO. I
DIDN’T LIKE MOVIE BUSINESS, BUT
I DID DO IT AND I REALIZED I WAS NOT A GOOD
ACTRESS AND I DIDN’T ENJOY THE HOURS AND
I DIDN’T ENJOY MOVING LOCATIONS
ALL THE TIME. AND YOU WOULD THINK THAT I WOULDN’T
LIKE TO TRAVEL AND THAT’S ALL I
DO THESE DAYS. AND NOW ALL I DO IS STAND IN
FRONT OF A CAMERA. ALL THE
THINGS I DIDN’T LIKE I WANTED TO
DO IN FOOD BECAUSE I THOUGHT THAT I
COULD BE ARTISTIC BUT BE BEHIND
SORT OF, I DIDN’T END UP DOING, ENDED A
FULL CIRCLE RIGHT BACK WHERE I
DIDN’T WANT TO BE. BUT, BUT IN A DIFFERENT, YES. BUT WITH, WITH ALL OF THESE
THINGS AND THESE THINGS MAKE ME
FEEL VERY COMFORTABLE. SO, IN THIS VEIN, I’M VERY
COMFORTABLE AND ON CAMERA. YES. BUT I HAVE THIS BETWEEN ME
AND THE CAMERA. THERE’S ALL OF
THIS. MY CO STARS ARE SO COLORFUL AND
QUITE DELIGHTFUL. AND IN A MOMENT OF PANIC, I CAN
JUST PUT SOMETHING IN MY MOUTH. FOOD IN MY MOUTH. SORRY, I DIDN’T COMPLETE THE
SENTENCE OR THE THOUGHT VERY
WELL. BUT I MEANT ANY OF THESE PIECES
OF FOOD. WHAT’S YOUR FAVORITE MEAT? IS THIS MORTADELLA NOT BOLOGNA BUT MORTADELLA WHEN
I WAS A KID AND I WOULD SHOW UP
WITH THIS. EVERYBODY THOUGHT IT WAS
BOLOGNA. HAVE YOU EVER HAD JUST
STRAIGHT MO MORTADELLA? I, YOU SHOULD TRY. IT’S THE FIRST THING I HAVE WHEN
I LAND IN ROME. THAT ON WHITE PIZZA. NOW, WHAT
ARE THE WHITE SPECS FAT? THERE YOU GO. SO USUALLY IT’S
SEASONED WITH BLACK PEPPER AND
PISTACHIOS. IT’S QUITE DELICIOUS. YEAH, WE’RE GONNA DO A LITTLE BIT OF
PESTO. PESTO IS SORT OF LIKE MY
MAYO. OH, THAT’S INTERESTING. WELL, IT’S A FAT, IT’S A FAT. YEAH. YEAH. IT’S A TANGY FAT HERE. I’M GONNA
GIVE YOU SOME AND THEN I PUT A LITTLE
MORTADELLA ON TOP. I’M A PRETTY SIMPLISTIC PERSON
WHEN IT COMES TO SANDWICHES. AND YOU HAVE TO REMEMBER THAT
ITALIANS DON’T EAT A TON OF
SANDWICHES. WE EAT PANINI, BUT THEY’RE
USUALLY NOT EVEN A LUNCH ITEM.
THEY’RE SORT OF A SNACK. YEAH. OK. SO THEN I PUT A PIECE OF
FRESH MOZZARELLA AND WE HAVE, I PUT A LITTLE BIT OF SALT. YOU KNOW, WHAT ELSE YOU COULD
PUT IS REALLY YUMMY. HAVE YOU
EVER HAD FRIED CAPERS? YOU KNOW, I’M NOT A BIG CAPER
PERSON, BUT I’VE NEVER HAD FRIED
CAPERS. OK. WELL, I FRY MY CAPER. SO WE’RE TALKING ABOUT THE MEAT
OF YOUR CAREER OR LET’S, LET’S
WHY, NOW HAS THERE BEEN A SETBACK IN
YOUR LIFE THAT, YOU KNOW, THAT
YOU’VE HAD TO DEAL WITH? YEAH, I THINK DIVORCE. YEAH. YEAH. I WAS MARRIED FOR, LIKE, I DON’T KNOW, 12 YEARS, BUT I
WAS WITH JADE’S DAD FOR 25. SO I WAS 18 AND THEN AT 40 SOMETHING, I WAS
LIKE, OH, NOW, WHAT, NOW, WHAT DO I DO? AND PLUS MY WHOLE LIFE, I THINK
WHEN YOU’RE WITH SOME, HOW LONG HAVE YOU BEEN WITH
DEBORAH? IT’LL BE 23 YEARS. OK. SO WHEN YOU’RE WITH SOMEBODY FOR
20 SOME YEARS, YOUR IDENTITY
BECOMES, IT’S A JOINT IDENTITY IN A WAY. MAYBE NOT YOU AND DEBORAH
BECAUSE YOU HAVE VERY STRONG
CAREERS ON YOUR OWN. BUT MOST COUPLES AND ALL YOUR
FRIENDS, EVERYTHING IS SORT OF INTERTWINED. YOUR LIFE IS
INTERTWINED. I MEAN, IT’S SO FUNNY THAT YOU
SAY THAT BECAUSE WHEN I, I MEAN, I WAS SORRY TO
HEAR, YOU KNOW, YOU GUYS. YEAH, I KNOW. BUT, BUT IT NEVER, IT, NOT FOR A MOMENT CHANGED HOW I
FEEL ABOUT YOU OR EITHER
PROFESSIONALLY OR PERSONALLY. BUT I’M IN A FIELD THAT’S A LOT ABOUT FAMILY. MY WHOLE, MY WHOLE CAREER IS BASED ON
FAMILY. NOT THAT BEING MARRIED WAS THE
ONLY FAMILY, RIGHT? BUT I THINK FOR ME, WHAT I
REALIZED WAS MY IDENTITY WAS
INTERTWINED WITH HIS AND I DEFINED MYSELF BY CERTAIN
THINGS AND, AND BEING MARRIED OR A WIFE WAS
ONE OF THOSE THINGS. I SPENT SO MUCH TIME CURATING
THAT RELATIONSHIP. NOW I GOT TO FIGURE OUT WHO I AM
AND I’M ALSO 25 YEARS OLDER AND A SINGLE MOTHER AND I WORK FULL TIME AND I THINK
THAT SOCIETY CAN BE TOUGHER ON
WOMEN THAN MEN. I THINK MEN CAN COME AND GO AND
DO DIFFERENT THINGS IN THEIR
LIFE. AND I THINK WOMEN, WE, WE HOLD THEM TO A DIFFERENT
STANDARD. IT’S ACTUALLY MADE ME
MORE OF A, LET’S SAY REAL HUMAN BEING. I AM NOT AS PERFECT AS EVERYBODY
WOULD LIKE TO THINK THAT I AM. MAYBE SOMETIMES IT TAKES
SOMETHING LIKE THIS TO REALIZE
HOW APPRECIATED YOU ARE. PROBABLY AND PROBABLY I THINK
THAT’S WHAT MILESTONES IN OUR
LIVES ARE. I THINK THAT THE OTHER ONE WAS
MY BROTHER’S DEATH AT A VERY
YOUNG AGE. I WAS ALREADY DOING FOOD
NETWORK, BUT IT WAS VERY EARLY
STAGES. AND I REMEMBER WITH HIM AND HIM
DYING LITERALLY IN MY ARMS AND MY SISTER’S ARMS
AND REALIZING HOLY COW, HE JUST TURNED 30.
LIFE IS SHORT. I BETTER GET ON
IT. AND I THINK THAT’S WHEN I
REALIZED, OK, I GOTTA FOCUS MY ATTENTION, FIGURE OUT WHAT THE HELL I’M
DOING AND MAKE SURE I DO IT
BECAUSE IT’S FLEETING. SO I THINK THINGS LIKE THAT
REALLY CHANGE YOUR PERSPECTIVE
AND THEY’RE IMPORTANT, WHO ARE SOME OF THE CHEFS THAT
HELPED YOU SUCCEED WHEN I WAS
LOOKING. UM AND WORKING ON OPENING JADA
IN LAS VEGAS, UM I TURNED TO BOBBY FLAY A LOT
BECAUSE HE’D HAD A 15 YEAR RELATIONSHIP
WITH THEM ALREADY. AND HE WENT THROUGH, HE JUST HELPED ME WITH
EVERYTHING THAT CAME DOWN TO
UNDERSTANDING WHAT THIS PARTNERSHIP WITH
CAESARS PALACE WOULD BE. WHAT THE PITFALLS WERE, WHAT I
HAD TO BE AWARE OF STICKING TO
MY GUNS. I’VE NEVER DONE THIS BEFORE. I
WENT FROM ZERO RESTAURANTS TO
275 SEAT RESTAURANT IN THE BUSIEST CORNER IN LAS
VEGAS. AND SO I WAS TERRIFIED. AND SO I THINK FOR ME, HE WAS ONE OF THE PEOPLE WHO
GUIDED ME SORT OF AND REALLY
HELPED ME DAY AND NIGHT, GAVE ME HIS LAWYERS, LIKE REALLY
WAS THERE TO WALK ME THROUGH IT. SO HE WAS MY BIGGEST CHAMPION, I
THINK IN THAT REALM. IS THERE ONE
QUESTION THAT EVERYBODY ASKS THAT YOU’RE
TIRED OF? YES. HOW COULD I BE SO THIN AND EAT
SO MUCH PASTA? NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT? AND
YOU KNOW THAT PASTA, LIKE I DON’T EAT ALL THE PASTA. I EAT A COUPLE OF BITES OF
PASTA. I EAT ALL OF IT. I EAT A LITTLE BIT OF CHOCOLATE.
I, A LITTLE BIT OF THINGS. I
DON’T EAT AN ENTIRE PLATTER FULL OF ANYTHING. BUT IT’S LIKE, YOU KNOW, I THINK THAT IN EUROPE WE KNOW
HOW TO EAT A LITTLE BIT OF
EVERYTHING. WE DRINK A LITTLE BIT LIKE OUR
PORTIONS. THE PORTIONS ARE SO
MUCH SMALLER. YES. BUT IN AMERICA, THE PORTIONS ARE GINORMOUS. SO
NO ONE HAS LEARNED TO EAT SMALL
AMOUNTS OF FOOD. WE’VE GROWN UP WITH LIKE GIANT
MEATBALLS. EVERYTHING IS ALL YOU CAN EAT
AND SUPER SIZE. THAT’S ALL WE
KNOW. AND THAT WAS ALSO PART OF THE
CULTURE BECAUSE ALL THESE
IMMIGRANTS CAME HERE AND A SUCCESS STORY IN
AMERICA IS THE MORE FOOD YOU
HAVE, THE MORE MONEY YOU HAVE. SO THE BIGGER THE MEATBALLS, THE
RICHER YOU ARE AND THAT’S WHAT
PEOPLE WANTED. AND SO I DIDN’T GROW UP LIKE THAT. SO TO ME, IT’S NOT THAT STRANGE, YOU KNOW,
IT’S SO FUNNY YOU SAY THAT
BECAUSE TO MY, MY GRANDMOTHER, MY DAD’S
MOTHER’S WAY OF THINKING YOU WERE HEALTHY AND YOU WERE PROSPEROUS IF YOU
WERE A LITTLE HEAVIER, OF
COURSE. BUT THAT WAS, SHE WAS LIKE, OH CHILD, YOU GOTTA, YOU GOTTA GAIN
WEIGHT. AND HOW MANY, HOW MANY MOTHERS SAY ABOUT THEIR
SON’S HATE? IF, IF YOUR HUSBAND IS SUPER
THIN, HE’S CERTAINLY NOT HAPPY FAT. HUSBAND IS A HAPPY HUSBAND. WELL, I SHOULD HAVE BEEN REALLY
HAPPY. YOU ARE. WHAT’S THE DIFFERENCE BETWEEN
MOZZARELLA AND BURRATA? WELL, BURRATA IS DIFFERENT BECAUSE
BURRATA HAS LIKE A SHELL ON THE OUTSIDE
AND IT’S BUTTERY. SO THE DIFFERENT TEXTURE ON THE
INSIDE, IT’S THE CHURNING PROCESS THAT
MAKES IT DIFFERENT. IT’S MUCH CREAMIER ON THE INSIDE AND IT’S DEFINITELY LIKE, FOR
INSTANCE, MY DAUGHTER DOESN’T
WANT TO TOUCH IT BECAUSE IT’S JUST, IT’S TOO WET.
IT’S TOO CREAMY, IT’S TOO MILKY. YOU MENTIONED JADE. WHO, WHO’S
NINE? WHICH IS HARD TO BELIEVE. 10 IS 10 YEARS OLD. DOUBLE DIGITS.
YOU SAW HER WHEN SHE WAS LIKE AN
INFANT ON THE COUNTER? I MEAN, HOW HAS SHE CHANGED YOUR
LIFE? I THINK THAT JADE, IT MAKES ME ENJOY THE LITTLE THINGS IN THIS LIFE.
AND I THINK THAT ALL CHILDREN DO
THAT. THEY SEE THINGS, THEY GET MORE
EXCITED ABOUT THINGS AND YOU
FORGET, YOU KNOW, WE REALIZE AS WE GET OLDER WE
GET JADED BY EXPERIENCES. YES. AND I THINK THAT KIDS SORT OF
GET EXCITED ABOUT THINGS THAT YOU FORGET
SHOULD EXCITE YOU. YEAH. SECRET TO YOUR SUCCESS.
IF, IF THERE, IF YOU COULD BOIL
IT DOWN. I THINK THAT THE SECRET TO MY
SUCCESS IS HARD WORK. GOOD TIME.
I MEAN, TIMING BECAUSE I THINK YOU COULD BE THE MOST TALENTED
PERSON IN THE WORLD. BUT IF THE
TIMING ISN’T RIGHT, IT PROBABLY WON’T WORK OUT. I THINK THAT EVERYBODY WAS READY
AT THE TIME THAT I CAME OUT TO MAKE FOOD AT HOME. 911 CHANGED ALL OUR PERSPECTIVES
ON OUR FAMILIES AND I CAME UP
RIGHT AFTER THAT AND I THINK AFTER 911 PEOPLE
FELT LIKE I WANNA STAY HOME. I WANNA
INVITE PEOPLE OVER. BUT IN ORDER TO DO THAT, I NEED
TO LEARN TO COOK. AND SO THEY LOOKED WHEREVER THEY COULD TO FIND A
WAY TO MAKE IT EASY FOR THEM TO
ENTERTAIN AT HOME AND BRING THEIR LOVED ONES IN.
AND I THINK IT’S A COMBO ALL THOSE THINGS.
AND ALSO BECAUSE I’VE
STREAMLINED MY PERSPECTIVE WHEN YOU THINK OF ME, YOU THINK
OF. YEAH, BUT CALIFORNIA ITALIAN MAYBE A
LITTLE BIT LIGHTER THAN, THAN TRADITIONAL ITALIAN
AMERICAN FOOD. AND I THINK THAT’S THE KEY. THE
KEY IS TO FIGURE OUT WHAT IT IS
YOU LIKE TO DO AND REALLY LIKE STREAMLINE, IT HAVE SOMETHING THAT DEFINES YOU.
YES, AND STREAMLINE IT. YOU, YOU’VE BEEN SO INSTRUMENTAL
AND SO GENEROUS WITH YOUR TIME
MENTORING OTHER WOMEN IN THIS BUSINESS,
ESPECIALLY IN THE HASHTAG ME TOO
ERA. WHAT, WHAT’S YOUR ADVICE TO, TO
WOMEN WHO ARE LOOKING TO ENTER
THIS, THIS END OF THE BUSINESS? A LOT HAS HAPPENED AND I THINK THAT YOU, YOU GOTTA
BE STRONG AND YOU GOTTA STICK TO YOUR GUNS
AND YOU GOTTA KNOW WHO YOU ARE AND LEAN ON THE
PEOPLE AROUND YOU THAT YOU TRUST TO HELP YOU GET
THROUGH ANY HARDSHIPS, WE’RE ALL
GONNA HAVE THEM. YOU CAN’T GO THROUGH LIFE
THINKING THAT YOU’RE NEVER GONNA
ENCOUNTER A HARDSHIP. LIFE IS ABOUT THE UPS AND THE
DOWNS AND YOU HAVE TO JUST LEARN
TO DODGE THEM AND DO THE BEST YOU CAN AND REALLY
RELY ON YOUR FRIENDS AND FAMILY
TO HELP YOU THROUGH IT AND TO GIVE YOU ADVICE AND
GUIDANCE. TOP IT OFF. WE ARE TOP THREE
THINGS. TOP THREE FOOD NETWORK
SHOWS OTHER THAN YOUR OWN. OH WHAT? OH, OTHER THAN ANYTHING I’M IN
RIGHT. OK. BEAT BOBBY FLAY FOR CONTESSA. YES. AND CHOPPED. ALL RIGHT. THERE YOU GO NOW. OH FINALLY, FINALLY. CHEERS. CHEERS. OK. TELL ME IF YOU LIKE IT, IT’S NOT
GONNA BE LIKE A GRILLED CHEESE
BUT, BUT IT’S CLOSE. IT COULD BE GOOD. RIGHT? ARE YOU? THAT’S GOOD. WHAT DO YOU HAVE STILL LEFT YOU
WANT TO ACCOMPLISH? I’D LIKE TO OPEN SOME
RESTAURANTS IN OTHER PARTS OF THE WORLD OUTSIDE THE US. I WILL DEFINITELY COME VISIT
YOU. THERE YOU GO. LOOK FOR A GERARD JOTA RESTAURANT. COMING TO A COUNTRY
NEAR YOU ANYTIME SOON. THAT’S COLD CUTS. THAT’S A TAKE,
THAT’S A WRAP TAKE OFF. WHAT IS THE TIE DOING? I THOUGHT THIS WAS CASUAL FOR ME. THIS IS CASUAL BECAUSE YOU
LOOSEN THE TIE. EXACTLY. IT’S HIP. IT’S HIPSTER. WE GOT SOME HELP FOR YOU. I THINK THIS HAS HELPED. JUST
FOR ME. WE HAVE GIADA DE LA RENTA. NOBODY COOKS
PASTA LIKE HER. SHE’S BEEN
COOKING UP A STORM. THANKS TO HER AT HOME BLOG, JSY. HI, GIADA. HI, GUYS. HOW ARE YOU? LOOK HOW
CUTE YOU ARE IN YOUR KITCHEN.
LOOK AT YOU. HI. HI, HOW, HOW’S QUARANTINE LIFE
AT THAT HOUSE? UM IT’S BEEN LONG, I’LL SAY THAT. UH, BUT ACTUALLY IT HASN’T BEEN,
IT HASN’T BEEN BAD. YOU KNOW, I WAS, I WAS JUST SAYING TO A FRIEND
THE OTHER DAY THAT I KNOW MORE ABOUT WHAT MY
DAUGHTER’S DOING DAY IN AND DAY OUT EVERY SINGLE MOMENT
OF THE DAY THAN I EVER DID BEFORE AND I DIDN’T
EVEN KNOW IT. SO IT’S, UM HOMESCHOOLING IS
INTERESTING. I’VE SORT OF TRIED TO PERFECT MY
TIKTOK DANCES BECAUSE MY DAUGHTER’S HAD HER
12TH BIRTHDAY DURING QUARANTINE AND THAT IS ALL SHE WANTED AND
SHE WANTED ME TO GET BETTER AT
IT. SO I’VE BEEN DOING THAT AND OBVIOUSLY LOTS OF COOKING. SO WHAT HAVE BEEN YOUR FAVORITE
MEALS? WHAT HAVE BEEN YOUR GO
TOS DURING THIS TIME CHOCOLATE CHIP BANANA BREAD, WHICH I THINK EVERYBODY HAS BEEN
MAKING A TON OF BANANA BREAD AND UM THIS SPECIAL PASTA THAT
HAPPENS TO BE JADE’S FAVORITE THAT HAS UM GARLIC OLIVE OIL
PEAS AND PROSCIUTTO. SO NOW I WANNA GET, WE, WE WANT TO GET TO THE
RECIPE. BUT I WANT TO ASK, I
KNOW YOUR FAMILY, YOU HAVE SOME FAMILY MEMBERS IN ITALY.
AND I WAS THINKING, I’M
WONDERING HOW THEY’RE DOING. SO, MY MOM LIVES IN ITALY, IN
ROME, ACTUALLY IN THE CENTER. UM, AND IT’S BEEN, IT’S BEEN REALLY INTERESTING. IT
WAS REALLY ROUGH AT THE
BEGINNING. SO WE TALKED TO HER EVERY DAY.
WE WOULD EAT MEALS TOGETHER OVER
ZOOM. I WOULD HAVE BREAKFAST. SHE
WOULD HAVE DINNER BECAUSE WE’RE SO MANY HOURS
APART. AND I THINK THAT TALKING TO US
REGULARLY, I WAS, I WAS NOTICING TOO THAT I TALKED
TO MY MOM EVERY SINGLE DAY IN A WAY THAT I DIDN’T BEFORE I
WOULD TALK TO HER ONCE A WEEK. SO I THINK IT’S REALLY HELPED US
COMMUNICATE AND CONNECT AS HUMAN
BEINGS IN A WAY THAT MAYBE WE DIDN’T EVEN REALIZE WE
WEREN’T DOING. YEAH. THAT’S SO INTERESTING. I THINK EVEN THOUGH WE’RE FAR
APART, WE’RE STILL CONNECTED AND
I THINK ONE WAY THAT WE ARE TRYING TO CONNECT OR
AT LEAST I AM IN THIS HOUSEHOLD IS BY MEALS
AROUND THE TABLE. I THINK MORE PEOPLE ARE SITTING
DOWN AND EATING THAN BEFORE.
PROBABLY. SO. WILL YOU MAKE THIS, THIS
DELICIOUS PASTA FOR US IF I WANT TO EAT IT? SO
PROSCIUTTO. CAN YOU SEE IT? YEAH, I’LL PULL IT UP IN A
SECOND. I WANNA THROW MY PASTA.
OTHERWISE YOU CAN DO WHATEVER PASTA YOU WANT.
OBVIOUSLY. UM, I’M DOING A LITTLE BIT OF A,
A FUSILLO, LIKE A LITTLE, A LARGE FUII. BUT THAT’S MY, UM, PANCHA. CAN YOU SEE IT? YOU HAVE? SO, WHY DO YOU COOK
THAT? WHY DO YOU COOK THAT
INSTEAD OF JUST PUTTING IT IN? BECAUSE, BECAUSE I WANT IT CRISPY, IT’S
THE TOPPING. IT’S LIKE THE
GARNISH. SO I WANT IT TO BE NICE AND
CRISPY. JUST LIKE CRISPY BACON,
LIKE BACON BITS. YOU WOULD PUT ON A SALAD. YOU
DON’T WANT IT TO BE SLIM. IT’S
KIND OF NOT THAT DEFINITELY NOT, BUT YOU SAID IT
THAT WAY. NO, THANK YOU. SO YOU CAN DO IT IN A PAN OR YOU
COULD DO IT IN THE OVEN EITHER
WAY WORKS. IT JUST GETS ALL CRISPY AND IT’S KIND OF LIKE BACON. SO
YOU COULD USE BACON HERE IF YOU
PREFER AND THEN YOU JUST DUMP A BUNCH
OF, UM, OLIVE OIL AND GARLIC. IT’S SO FUNNY DOING IT THIS WAY. IT’S FASCINATING. WHAT HAVE YOU, WHAT HAVE YOU GUYS BEEN COOKING? I’VE BEEN COOKING ACTUALLY A
THREE PASTA, A THREE DISH PASTA
RECIPE, BUT THEY PUT IT ON TODAY.COM AND
IT’S BASICALLY A P PIO PEPE. HAVE THAT SAID IT REALLY NICELY. WHAT DID SHE SAY? WHAT WAS THAT? OH, WOW. SO, UM, KA DO YOU KNOW WHAT IT IS? IT CAUGHT YOU AS PEPPER AND, AND IT IS PEPPER. WHAT’S CHEESE CHICKEN? YES. BUT DO YOU KNOW
WHAT KIND OF CHEESE CATCH? YOU NO. WHAT IS IT? WHAT IS IT? UM, PAR PARMESAN? IT’S PECORINO. PECORINO. SO WE HAVEN’T HAD PECORINO. OK. SO YOU MELT SOME BUTTER? NO, I CAN’T. ALL RIGHT. SO YOU JUST BROWN THE, UM, THE
GARLIC A LITTLE BIT JUST TILL
IT’S NICE AND FRAGRANT PEAS. ANYBODY? PP YEAH, THAT’S IT. CAN YOU USE BECAUSE THAT’S ALL WE GOT. YEAH. OH, YEAH. OH, YEAH. FROZEN BE, JUST TRY TO EAT THEM IF YOU CAN, YOU KNOW, OTHERWISE IT’S A LITTLE BIT MORE
WATER IN HERE BUT NOT REALLY THAT BIG A DEAL. AND
A LITTLE BIT OF RED PEPPER
FLAKES. I DON’T PUT A LOT BECAUSE JADE ISN’T A BIG FAN OF RED PEPPER
FLAKES, BUT A LITTLE BIT IS REALLY NICE
AND HAS A LITTLE WARM AND YOU JUST KIND OF WARM
THROUGH THE, THE PEAS AND THE
GARLIC TOGETHER AND THEN YOU DUMP THE PASTA WHEN
IT’S READY. LET’S SEE HERE. J UP FIRST OF ALL, AS YOU PUT THAT
PASTA AND I KNOW IT’S DELICIOUS
BECAUSE YOU MADE IT. YOU’RE GONNA BE DOING A SHOW
FROM YOUR HOUSE, WHICH I HAVE TO
SAY WATCHING YOU COOK. LIKE THIS IS FASCINATING TO ME
AND MOVING THE CAMERA AROUND
DOING YOUR OWN THING. LIKE THIS IS GONNA BE, IS IT
WHERE, WHERE IS THIS SHOW GONNA
GONNA LIVE FOOD NETWORK? ON THE, WHAT’S IT CALLED? I CAN’T SHOOT FROM A STUDIO SO
I’M SHOOTING FROM MY HOUSE. IT SHOULD BE FUNNY. IT’S MESMERIZING. WATCHING YOU JUST PUT IN THERE. YES. I PRE GRATED PARMESAN CHEESE. OK. PUT IT IN. NO, THIS IS PY JARRITO. SO JUST TOSS IT TOGETHER. THAT’S
IT. AND A LITTLE PASTA WATER HERE, BY THE WAY, PASTA WATER IS
IMPORTANT JADA FOR THIS RECIPE AND ALL OF
JADA’S RECIPES GO TO
TODAY.COM/FOOD. AND WELCOME BACK THIS MORNING. WE ARE ROUNDING OUT RESTAURANT
WEEK ON TODAY WITH FAME,
CELEBRITY CHEF, RESTAURATEUR TELEVISION HOST AND ALL AROUND.
GREAT GUY. OF COURSE, HE ALSO HAPPENS TO BE
THE MAYOR OF FLAVOR TOWN. GREAT
GUY. UH HE IS UP EARLY FOR US IN
SANTA ROSA CALIFORNIA ALONGSIDE
HIS SON, THE DEPUTY MAYOR OF FLAVOR TOWN,
UH HUNTER F. HE ALSO THERE. GOOD TO SEE YOU BOTH. THANKS SO
MUCH FOR, HEY GOD, BEFORE WE START
COOKING, I I THINK FOLKS SHOULD
KNOW LAST YEAR YOU RAISED, I BELIEVE
ABOUT $21 MILLION FOR, FOR EMPLOYEES OF THE
RESTAURANT INDUSTRY, THE RESTAURANT EMPLOYEE RELIEF
FUND LAST YEAR. FIRST OF ALL KUDOS TO YOU. BUT SECONDLY, DO YOU THINK WE’RE
AT A POINT WHERE SOME RESTAURANTS ARE STARTING TO
GET BACK ON THEIR FEET? WELL, I ONE THANK YOU FOR
RECOGNIZING THAT. AND THERE WERE SO MANY GREAT
PEOPLE THAT WERE INVOLVED IN
RAISING THAT MONEY. WE GOT ALMOST A 25 MILLION. UH THE MONEY KEPT TRICKLING IN
THERE AT THE END, BUT THE NATIONAL RESTAURANT
ASSOCIATION WAS AMAZING IN, IN
HELPING THAT HAPPEN. WE GAVE OUT 43,000 G. BY THE
WAY, AL BUT I’LL TELL YOU. UM, YEAH, THE RESTAURANT
BUSINESS IS, WE’RE COMING BACK, WE’RE BACK A LITTLE BIT
DIFFERENT. YOU KNOW, PEOPLE ARE LEARNING A
LOT MORE ABOUT TO GO A LOT MORE
ABOUT DELIVERY. UM, THEY’RE LEARNING TO, UH, YOU
KNOW, THEY’RE KIND OF LEARNING HOW
THEIR RESTAURANTS ARE ABLE TO
WORK. THE DINING IN IS, IS STILL A
REALLY DIFFICULT PART. AND DINING OUT CAN’T HAPPEN ALL
OVER THE COUNTRY, ESPECIALLY
BECAUSE OF WEATHER. BUT UH RESTAURANTS ARE COMING
BACK, WE’RE RESILIENT. I MEAN, THIS IS, THIS IS WHAT WE
DO IN THIS INDUSTRY. YOUR NEW SEASON OF TOURNAMENT OF
CHAMPIONS, HELPS LOCAL
RESTAURANTS. CAN YOU TELL US ABOUT THE IMPACT
OF THAT? WELL? OK. SO TOURNAMENT OF CHAMPIONS IN
LISTEN, I’VE DONE SO MANY DIFFERENT
TYPES OF SHOWS ON THE FOOD NETWORK AND THIS IS REALLY
ONE OF MY FAVORITES. I DESIGNED THIS ABOUT THREE OR
FOUR YEARS AGO WITH MY BUDDY
BRIAN LANDO. AND YOU KNOW WHAT WE SAID IS WE WANT
TO MAKE A COMPETITION THAT CAN
NEVER BE DUPLICATED THIS RANDOMIZER
THAT YOU SEE SPINNING RIGHT THERE THAT GIVES A
DIFFERENT PROTEIN, A DIFFERENT VEGETABLE, UH A
DIFFERENT PIECE OF EQUIPMENT, DIFFERENT STYLE OF FOOD AND
DIFFERENT TIME FOR EACH
COMPETITION. AND THESE CHEFS ARE REALLY PUT
UNDER THE, I MEAN, THEY’RE PUT
UNDER THE GUN. I’VE NEVER SEEN ANYTHING THIS
HARD. AND I THINK IRON CHEF AND ALL
THE COMPETITIONS THAT HAVE
HAPPENED BEFORE THIS, BUT THIS ONE RIGHT HERE REALLY
PUTS THEM TO THE TEST AND THE NEW SEASON STARTS
THIS SUNDAY ON THE SEVENTH AND WAIT TILL YOU SEE THE CHEFS
AND WAIT TILL YOU SEE WHAT THEY
DO. BLOW YOUR MIND. ALL RIGHT, LET’S GET TO THIS
BURGER. YOU’RE ABOUT TO FLIP IT.
WHAT IS, WHAT IS, WHAT IS HUNTER MAKING OVER
THERE? WHAT IS HE STIRRING UP? WELL, HUNTER’S OVER HERE WORKING
ON MAKING A LOT OF SOMETHING.
100 HUNTER MAKING THE FAMOUS DONKEY SAUCE
AND WE USE THIS BY THE GALLON.
OF COURSE. NO, I DON’T KNOW WHY WE’RE
MAKING THIS MUCH, BUT IT’S GOT
ROASTED GARLIC. IT’S GOT A LITTLE BIT OF
WORCESTERSHIRE MUSTARD, A LITTLE
SALT, A LITTLE PEPPER, A LITTLE MAYONNAISE, OF COURSE. AND THIS REALLY IS, THIS IS OUR
SIGNATURE BURGER THAT WE DO AT
FLAVOR TOWN KITCHEN. WE DO IT ALL THE GUYS SPAGHETTI
RESTAURANTS AND OF COURSE, WE LOVE TO MAKE FOR YOU GUYS AT
5 A.M. IN CALIFORNIA. UM YOU’RE, YOU’RE ADDING MAC AND CHEESE TO
THIS GUY. SO THE MA, SO WE’VE GOT SOME MACARONI
THAT’S DONE HERE GOING INTO THE
CHEESE SAUCE THAT WE MADE. WE CALL IT SUPER, SUPER MELTED
CHEESE S MC. OK. SO WE’LL TAKE THIS MAC AND
CHEESE INTO THAT. HUNTER WILL GO AHEAD AND BRING ME A COUPLE OF PIECES OF CHEDDAR. IT’S MORE CHEESE THAN MAC, RIGHT? MR MAY I LIKE TO DO IS, IS REALLY
ACCENTUATE THE CHEESE SIDE OF THINGS. OK? WE’LL THROW THE DOME ON TOP OF
THAT. A LITTLE WATER. YOU WANT
TO HIT ME WITH A BUN. HUNTER? WOW. I DON’T KNOW IF YOU CAN SEE US
THROUGH. THESE AREN’T SPECIAL EFFECTS, BY
THE WAY YOU GUYS, THIS IS REALLY
US. OH, I THOUGHT HE WAS GONNA
ACTUALLY HIT YOU WITH A BUN. NO, HE WOULD TRUST ME. DON’T,
DON’T, DON’T START, HE’LL GET
INTO THIS. I MADE HIM GET UP EARLY. HE
WASN’T SUPER THRILLED ABOUT THAT IDEA. ALL RIGHT. SO WE GET A LITTLE
BIT OF THAT. HUNTER IS TOASTING
THE BUN, HE’LL HIT IT WITH A LITTLE OF
THE DONKEY SAUCE. BUT YEAH, SO TOURNAMENT OF
CHAMPIONS IS HAPPENING AND I’LL
TELL YOU, WE’RE COMING BACK. WE’VE BEEN SHOOTING A LOT OF
GUYS GROCERY GAMES, WHAT WE CALL GUYS GROCERY GAMES
DELIVERY THAT WE SHOOT HERE IN THIS KITCHEN AT
OUR HOUSE. AND WE’VE ALSO BEEN DOING A LOT
OF, UH, OF TRIPLE D TAKE OUT. SO WE COULDN’T GO TO, TO OUR FAVORITE TRIPLE D
RESTAURANT BECAUSE EVERYBODY WAS
CLOSED. BUT THE RESTAURANTS ARE STILL
OPERATING WITH THEIR DELIVERY IN THERE TO GO. SO WE SAID, HEY, WHY NOT SEND US SOME OF THOSE
NEW DISHES THAT YOU GUYS ARE DOING AND
WE’LL HIGHLIGHT THEM. SO WE STARTED TO HIGHLIGHT THESE
HUNTER. I THINK WE SHOT PROBABLY 30
SHOWS DURING THE PANDEMIC AND THAT WAS AWESOME. KEPT THE TV CREW WORKING, KEPT
THE RESTAURANTS GOING AND
HOPEFULLY KEPT PEOPLE. I’M WORRIED ABOUT THE BURGER. IS
IT GOING TO BURN? NO. DOES THAT LOOK A SHOT OF THAT BURGER. THAT IS REAL GOOD. CAN
YOU DO THAT ON A GRILL? THIS IS ON A PLAN. SO JUST BASICALLY LIKE A FLAT
CAST IRON SKILLET. HUNTER’S GOT PICKLES TOMATOES
AND ONIONS DOWN RIGHT HERE. AND LIKE I SAID, THIS ISN’T THE
SIGNATURE BURGER THAT WE DO. AND ALL THE GUY AT THE RESTAURANTS WILL HIT A COUPLE OF PIECES OF
BACON ON TOP OF THAT. I HIT A LITTLE BIT OF LETTUCE ON
TOP OF THAT. LET’S GET SOME
ONION STRAWS. A LITTLE TOUCH OF VINEGAR. IF YOU WERE IN THE STUDIO, I WOULD TAKE A BITE OF THAT
GIANT BURGER AND EMBARRASS MYSELF ON
NATIONAL TELEVISION. HEY, I’M GONNA SEND YOU THIS
BURGER. THAT’S WHAT YOU NEED TO
BE THINKING ABOUT. I LOOK AT THAT. I PAY 100 BUT A BIT OF THE BOX. HONESTLY, ALMOST 25 MILLION.
YOU’VE DONE SO MUCH FOR YOUR OWN
INDUSTRY. SO, I MEAN, CRAIG SAID IT. GOD
BLESS YOU FOR THAT HUNTER. GO
BACK TO BED. I MEAN, DON’T EVEN, NO, NO, YOU CAN’T SAY ABOUT A
HUNTER. YOU TELL ME WHERE YOU WANT ME TO
SEND THIS. I WANT TO TAKE A BITE. YOU TAKE A BITE GUY. ALL RIGHT. ALL RIGHT. SOMEBODY JUST SAID THAT THEY
WERE GONNA GIVE THOUSANDS OF
DOLLARS TO, TO THE PROGRAM IF WE, IF WE TAKE A BITE. SO I’M JUST BACK ON THE FOURTH. YOU KNOW, THIS IS, THIS IS BREAKING THE
BREAKFAST CHAMPION ROUTINE. THERE YOU GO. THIS IS ALL FOR
YOU AL I KNOW YOU APPRECIATE THIS. WATCH THE TECHNIQUE THAT HOW THEY’RE BACK AND FOR
THE RECIPE THERE, YOU CAN CHECK
IT OUT. HEAD TO TODAY.COM/FOOD. THANK
YOU BOYS. WE’LL SEE YOU IN A
COUPLE HOURS. THANKS GUYS THIS MORNING ON TODAY. FOOD,
DINNER AND A DASH. WE’RE TALKING WEEKNIGHT MEALS
READY TO EAT IN LESS THAN 30
MINUTES, 30 MINUTES OR LESS IN L A TWO WORDS FOR YOU. HAMBURGER HELPER. I HAD HAD HAMBURGER HELPER IN LIKE
25 YEARS. IT’S RIDICULOUSLY EASY
TO DO. IT’S THAT ONE OF THE COMFORT
FOODS THAT JUST STICK TO YOUR
GUT. IT’S, YOU GUYS ARE ALREADY
ENJOYING IT AND I’LL SHOW YOU HOW EASY IT
IS. LITERALLY, YOU JUST GET THE
GROUND BEEF GROUND UP AND, AND
NICE AND BROWN ADD IN THE SPICES. WE GOT A LITTLE BIT OF SALT, WE
GOT A LITTLE BIT OF PAPRIKA AND
UH MUSTARD AND GARLIC ONION POWDER AND YOU CAN SWAP OUT THE BEEF OBVIOUSLY FOR
TURKEY OR YOU COULD ABSOLUTELY
DO THAT. AND UM, WHEN I GET TO THE, UM, THE MACARONI, SEE, I’M JUST
TOASTING UP THE SPICES HERE
RIGHT NOW AND GETTING SOME FLAVOR ON
THERE. AND THEN THIS IS AN ALL
ONE POT. I DON’T LIKE TO DIRTY A LOT OF
DISHES WHEN I’M COOKING IN THE
KITCHEN ON A WEEKNIGHT. SO I’M GONNA THROW ALL THE
MACARONI INTO THE SAME POT. OH, AND IT’S NOT COOKED WHEN
YOU, WHEN YOU NOT COOKED, IT’S GONNA COOK UP
AND, AND ALL OF THE STARCH FROM THE
MACARONI IS GONNA THICKEN UP THE
CHEESE MIXTURE. SO WE GOT SOME WATER IN THERE.
YOU GOTTA GET SOME MILK IN
THERE, MILK, MILK, MILK, WHOLE MILK. OF COURSE.
YEAH. COME ON. I MEAN, THERE’S ALL THE CHEESE,
EVERYTHING ELSE. WHAT ARE YOU GONNA SKIP ON THE MILK? SO THAT ALL GETS HEATED UP AND
THEN IT TURNS INTO THIS YOUNG UN LOVELY. LIKE THERE’S A BUNCH OF UH
CHEDDAR CHEESE IN THERE. I GOT SHARP CHEDDAR AND REGULAR
AMERICAN CHEESE THAT GETS ALL
MIXED UP AND YOU CAN SEE HOW THICK IT
GETS JUST FROM THE HEAT AND JUST UM THICKENING UP FROM THE
STARCH. SO YOU USE TWO KINDS OF
CHEESE. I USE TWO KINDS OF CHEESE. YOU,
YOU USE THE WHITE CHEDDAR. YOU CAN USE THE, I LIKE TO GET A
LITTLE COLOR IN THERE. SO THAT’S
THE CHEDDAR. I, YOU ADD THE AMERICAN, IT ADDS
JUST A TANG. YEAH. MORE COMFORTING, RIGHT. I
MEAN, AMERICAN CHEESE AND BURGER
MEAT GO TOGETHER. THEY’RE MEANT TO BE TOGETHER.
WHAT ARE YOU TO IT? I’M GONNA TOP IT OFF WITH A
LITTLE BIT OF ONION AND JUST GET THAT RIGHT OVER IT.
MAKE IT LOOK ALL PRETTY. NOW, YOU CAN ALSO USE UM GLUTEN
FREE PASTA. I MADE IT WITH GLUTEN FREE A FEW
WEEKS AGO AND IT WORKED JUST AS
WELL. SOMETIMES THE GLUTEN FREE
DOESN’T GET UM LET OFF AS MUCH
STARCH. SO YOU JUST ADD A LITTLE CORN
STARCH IN THERE. JUST A TINY
BIT. AND THAT LADIES YUMMY, IT’S GOOD. AND AGAIN, THIS, YOU SAY 30
MINUTES, YOU COULD PROBABLY DO
THAT IN LIKE 20. WELL, JUST YOU NEED, YOU’RE
WAITING FOR THE PASTA TO COOK, TO GET DONE. THAT’S ALL IT IS. KIDS WOULD
LOVE IT TOO. YEAH, IT’S DELICIOUS. IT, IT’S
SO TASTY AND IT’S EASIER THAN THE BOX. NOW YOU WANT DESSERT. SO I GOT, THIS IS WOLFE’S ABSOLUTE
FAVORITE DESSERT. EVERY UM THIS TIME OF YEAR IT’S
PUMPKIN PUDDING AND YOU’RE GONNA MAKE YOUR OWN
PUDDING AND YOU’RE GONNA REALIZE
HOW EASY IT IS. SO WE GOT A LITTLE BIT OF CREAM
IN HERE. WE GOT SOME PUMPKIN
PUREE. ALWAYS GET THE PUMPKIN PUREE,
NOT THE PUMPKIN PIE MIXTURE BECAUSE YOU WANT TO ADD ALL YOUR
OWN SPICES. YOU WANNA ADD THE GINGER AND THE
NUTMEG AND THE CINNAMON AND ALL THE THINGS ALL SPICE
THAT GO IN HERE. THOSE ARE GINGER SNAPS AND THOSE
WHERE WE’RE GONNA LAYER THE PUDDING WITH
GINGER SNAPS. SO YOU GOT, WE GOT OUR WET
INGREDIENTS HERE. WE NEED TO
SEPARATE THE EGGS. OH, THAT’S A VERY SOFT SHOW. I’VE NEVER SEEN YOU DO THAT ON
YOUR SHOW. WELL, I’M GONNA GET THAT YOLK
OUT, SEPARATE THE EGGS FROM THE, FROM
THE SHOW, RIGHT? SO YOU KNOW WHAT MISTAKES HAPPEN IN
THE K THE TIME. YEAH. SO, OH WAIT FIRST I GOT TO GET THE
CORNSTARCH IN HERE. LOOK, I’M
ALL FOR CLUMPS NOW. A LITTLE BIT OF SALT. DON’T EVER
BE AFRAID OF PUTTING SALT INTO
YOUR SWEETS. IT’S GONNA REALLY JUST TAKE THE
FLAVOR THAT MUCH LIKE IT’S JUST, OH, I USE THEM. OH, SHOOT, I SHOULD HAVE SAVED IT FOR THIS. YOU KNOW WHAT? LET ME HERE WAS
DOWN THERE. GET THE EGG IN THERE. YEAH. YOU
KNOW WHAT, WHY NOT GET THE EGG YOLKS IN THERE. MIX THAT ALL TOGETHER, THAT CORNSTARCH IS GONNA THEN
PROTECT YOU AS YOU. VERY GOOD. I’M VERY IMPRESSED BETTER THAN ME CHOPPING UP THESE
EGGS. SO THEN AFTER WE’RE DONE HERE, YOU WANT TO TEMPER THIS. NOW WITH THIS HOT MIXTURE OF THE
MILK AND THE, AND THE PUREE AND
THIS PLACE AND YOU START TEMPERING THIS
TOGETHER AND MIX IT TOGETHER. THIS IS JUST, I MEAN, IT’S LIKE ME IN THE KITCHEN. I SWEAR
IT’S MUCH EASIER THAN THE ONE
I’M MAKING UP. THANK YOU, CRAIG. AND YOU GET THAT ALL MIXED
TOGETHER AND SOMEHOW IT
MAGICALLY TURNS IT OFF. NO. VALERIE, A LITTLE BIT OF BUTTER AT THE END TO TOP IT OFF AND A
LITTLE BIT OF VANILLA WHEN IT’S COOLED DOWN BECAUSE
YOU DON’T WANT TO HEAT UP THE
VANILLA. SO YOU WERE AT THE NEW YORK WINE
SHOW. WHAT WAS IT? THE FOOD I COOK FOR A LIVING. I ACTUALLY, THAT’S ALL COMING UP THE APP. YOU CAN COOK ALONG WITH ME ON THE NEW APP. I I’M GONNA SAMPLE. YOU KNOW WHAT
THOUGH? IT TURNED OUT GREAT BY THE WAY. VALERIE, BY THE WAY, ANOTHER REASON TO
LOVE VALERIE BERTINELLI, DON’T YOU THINK? OH MY GOD. I LOVE YOU. LIKE PUMPKIN PIE. IT ISN’T IT? YOU’RE VERY WELCOME. TODAY.COM/FOOD FOR THE RECIPES. WE ARE MAKING A SIMPLE AND
FILLING SUMMER SALAD. JOINING US NOW, ONE OF OUR
FAVORITES, THE FOUNDER OF FIT
COOK MEALS. KEVIN CURRY CHEESEBURGER IS ONE
OF MY FAVORITE THINGS. I LIKE TO
EAT A SALAD. SOUNDS PRETTY GOOD TOGETHER. HOW
DO WE DO IT? ALL RIGHT. FIRST OFF IS THE SAUCE BECAUSE
THE SECRET IS ALWAYS IN THE
SAUCE. SO YOU’RE GONNA TAKE A, UM, YOU
KNOW, LIKE PICKLES AND JUST DICE THEM
UP REALLY FULLY FINELY. YOU CAN’T DO THIS, JUST GO AHEAD
AND BUY SOME RELISH. YOU CAN BUY SWEET RELISH OR YOU
CAN BUY JUST THE DILL RELISH. ALL RIGHT. SO WE’RE GONNA ADD IN
SOME PICKLES HERE. LET ME TYPE THIS UP. IT’S A
LITTLE BIT FINER. OK. THERE, THERE YOU GO. ADD THAT
INTO THE SAUCE. NOW FOR THE SAUCE WE’RE GONNA
USE OLIVE OIL MAIL. IT’S A
LITTLE BIT LOWER IN FAT. I DON’T, DO YOU? NO, I JUST NEVER HEARD
OF THAT. WHERE IN THE GROCERY STORE IT’S, IT’S REALLY EASY. ALL RIGHT. AND THEN SOME GREEK
YOGURT. THIS IS GONNA BOOST A
PROTEIN. BUT ALSO ADD THAT LITTLE TSS IN THERE. II, I KNOW. WELL, I DIDN’T KNOW.
I THOUGHT MAYONNAISE WAS
MAYONNAISE. DID YOU? NO AVOCADO, AVOCADO BASE IT’S A LITTLE LIGHTER OLIVE OIL, COCONUT SUGAR FOR SOME SMOKED PAPRIKA, THAT SMOKINESS ONION. AND THEN WE’VE GOT SOME VINEGAR
HERE AND THEN SOME OLIVE OIL. I’M GONNA HAVE YOU WHISK THIS AND THEN THIS IS JUST SOME WATER
AND YOU’RE GONNA JUST ADD SOME WATER UNTIL
YOU REACH YOUR DESIRED CONSISTENCY. AND THIS IS ALSO GONNA BE
DRESSING. NOW, THIS IS GOOD FOR
BURGERS AND STUFF Y’ALL. BUT IT’S ALSO GOOD FOR SALADS IN THE COOK OUT. IT’S A, IT’S A, IT’S A TODAY SPECIAL
SAUCE. YOU KNOW, I’M LOOKING OUT
FOR YOU. THERE YOU GO. ALL RIGHT. NOW IT’S A LITTLE
CHUNKY BECAUSE I HAVE THOSE
PICKLES IN IT. YES. BUT YOU CAN TRY TO, YOU KNOW, LIKE FINE OR 20, THAT LOOKS GREAT. PERFECT Y’ALL. HEY, I KNOW SHE’S COOKING,
COOKING TODAY. ALL RIGHT. NOW WE HAVE GOT THE PROTEIN. THE
PROTEIN IS SUPER IMPORTANT. SO THIS IS SOME LEAN BEEF, BUT
YOU CAN ALSO USE TURKEY CHICKEN,
WHATEVER. YOU’RE GONNA SEASON IT UP WITH
SOME GARLIC, GARLIC. AND I PUT IT IN THERE NOW. REALLY
IMPORTANT. WHENEVER YOU’RE COOKING UP YOUR
MEAT, IT MAY HAVE SOME WATER.
OK. THAT’S, THAT’S TOO. I DON’T KNOW. YOU KNOW WHAT I WAS THINKING
LIKE SPRINKLE EVENLY BUT THAT’S WHAT THE PEPPERS YOU CAN JUST LIKE. IT’S OK. WE GOT IT, WE GOT
IT. YEAH, IT’S JUST, IT’S ALL GOOD OF ME. THE MOST IMPORTANT THING IS THAT
IF YOU HAVE A WHOLE BUNCH OF
LIQUID HERE, YOU DON’T WANT BOILED MEAT. SO JUST DRAIN YOUR MEAT, PUT IT
BACK ONTO THE HEAT AND SEE UP SOME MORE. ADD THIS IN THERE.
SEA SALT AND PEPPER. REMEMBER WE
GOTTA DO THIS. THIS IS LIVE TELEVISION. MAKE
SURE THEY KNOW WE SEASON OUR EXACTLY BECAUSE THEY’LL YELL AT
YOU. YES, WE DID, WE DID SEA SALT AND PEPPER.
THERE YOU GO. BOOM, BOOM, BOOM. NOW, FOR THE SALAD WE’RE GONNA
CHOP UP SOME ROMAINE HERE. NOW, I LIKE TO HAVE MINE LIKE PRETTY
FINELY BECAUSE I WANT EVERY SINGLE BITE TO HAVE
SOMETHING IN IT. NOW WE’VE GOT CHERRY TOMATOES.
YOU CAN HAVE THEM OR YOU KNOW, ORDER THEM. YEP. ADD IT TO OUR SALAD HERE. NOW IN
GOES THE BEEF OR YOUR PROTEIN. WHAT’S A CHEESEBURGER? WITHOUT
WHAT? CHEESE? THERE WE GO. SOME ONION ACTION. WHY DON’T YOU
GO AHEAD AND TOSS THAT TOGETHER
FOR ME AND I’M GONNA ADD IN SOME OF OUR SECRET SAUCE AND YOU JUST TELL ME WHEN TO SAY
STOP. NO, I’D SAY KEEP ON GOING.
THAT’S RIGHT. YOU SAUCE THAT SAUCE. YOU CAN USE THE SAUCE ON A SEWER THING. YOU CAN USE IT ON
ANYTHING FOR A COUPLE DAYS IN THE FRIDGE, BUT IT’S NOT
GONNA LAST LONG BECAUSE YOU’RE
GONNA EAT IT. SO YOU’RE GONNA SMEAR IT.
NOW, YOU CAN HAVE THIS AS A
TOSSED SALAD. BUT I LOVE MINE IN A WRAP Y’ALL
BECAUSE YOU KNOW THIS IS ALL
ABOUT GRAB AND GO FOR THE SUMMER TIME. I’M GONNA
PUT A LITTLE BIT MORE SAUCE HERE
ON THIS WRAP. ONCE YOU GO AHEAD, THIS LOOKS
GREAT. THIS IS LIKE RESTAURANT QUALITY.
I I’M SO I’M SO IMPRESSED. OK. THESE SONGS WE’RE GONNA PUT THAT
IN THERE. ADD THAT TO THE WRAP. NOW, YOU CAN’T HAVE A CHEESEBURGER
WITHOUT THE SESAME SEED BUN. IS IT GONNA BE A NICE LUNCH FOR
KIDS OR LIKE EVEN A KID CAMP
LUNCH? YOU MIGHT WANNA ADD, I THINK THAT’S FINE. WE’RE GONNA ADD IN SOME SESAME
SEEDS. WE’RE GONNA ADD IN SOME PICKLES
AS WELL IF YOU WANT SOME MORE. ALL RIGHT. NOW, DO YOU KNOW HOW TO WRAP UP?
A A WRAP? THIS IS, THIS IS WHAT I, YOU GOTTA DO THIS RIGHT HERE.
ALL RIGHT. NOW, NOW, ONCE YOU DO THIS, YOU’RE
GONNA PUT IT TO ONE SIDE. I NEVER KNEW THAT. AND THEN THERE YOU GO. YOU DID THAT AND YOU KNOW, AND YOU SHOULD
ALSO THINK ABOUT TOASTING THEM
TOO, YOU KNOW. SO ONCE THIS IS EMPTY,
PUT THAT BACK INTO THE SKILLET,
TOAST IT, YEAH. GET IT NICE AND CRISPY
LIKE RESTAURANT STYLE, JUST PUT IT IN THERE AND THEN TOAST ALL THE SIDES OF
IT. PEOPLE ARE GONNA BE LIKE,
YO, I LIKE THAT AND WE’RE BACK WITH TODAY. FOOD LOVES FOOTBALL TO GET YOU
READY FOR THE BIG SUNDAY NIGHT BATTLE HERE ON
NBC PITTSBURGH STEELERS, L A CHARGERS HERE TO GET US IN
THE SPIRIT WITH SOME GAME DAY
EATS COOKBOOK, AUTHOR AND RESTAURANT OWNER. ADRIAN CALVO. ADRIAN, THANK YOU FOR BEING HERE OUT IN THE PLAZA. SAVANNAH JOINS US. WE START WITH
THIS BEAUTIFUL ITALIAN SANDWICH. YES, AN OUTRAGEOUS ITALIAN SANDWICH. MAXIMUM FLAVOR STYLE, LOTS OF FLAVORS WE
HAVE HERE SOME CIABATTA BREAD, SOME FRESH
MOZZARELLA. GOT TO USE THE FRESH
STUFF. WE’RE GOING TO CUT THAT INTO
ABOUT QUARTER INCH PIECES. NOW, DON’T SKIMP ON THE FRESH
STUFF. BUILDING INGREDIENTS USING GREAT INGREDIENTS IS, IS
THAT MAKES A DIFFERENCE LIKE THE CIABATTA, THE CHEWINESS, BUT THE LIGHTNESS
OF IT AS WELL. BUT YOU KNOW, ANY RUSTIC ITALIAN
BREAD REALLY WILL DO GET PP DOWN ON BOTH SIDES. I NEED A CHANGE FOR THIS AND THEN WE’RE GOING TO START
PRESSING OUR MEATS. NOW, I LIKE
TO USE PEPPERONI, PROSCIUTTO SALAMI. BUT GUESS WHAT? YOU HAVE TURKEY AND HAM LEFT OVER FOR
THANKSGIVING. SWAP THAT OUT. OK. LAY ON THE CHEESE. NOW, PLEASE LAYER
HERE. WE HAVE SOME SLICE UP AS WELL. YES. ISN’T THAT FANTASTIC? SO WE LAY SOME PEPPERS, PEPPERONCINI. IT SHOULD
LOOK LIKE THIS. WE PRESS, IT SMELLS SO GOOD WITH SOMETHING HEAVY IN THE
FRIDGE OVER THE SKILLET. GOES ON LIKE THIS. YES, YOU HAVE. LOOK AT THAT. LOOK AT THIS GUYS. THAT’S MY HALF. I LIKE THAT. I LIKE THAT NEXT, YOU KNOW, IT’S NOT FOOTBALL
WITHOUT A CASE WITHOUT A CHEESE
DIP, RIGHT? WE HAVE HERE SOME CHORIZO. OK. NOW WE’RE GOING TO USE SOME
OAXACA CHEESE OR YOU KNOW, ANY, ANY TYPE OF CREAMY MELTY CHEESE
WILL WORK. OK. SO WE SAUTE IT LIKE, SO OVER
MEDIUM HIGH HEAT. OK. NOW, THE FLAVORS REALLY COME OUT
HERE. THIS IS ONE OF THE MOST
IMPORTANT STUFF. NOT JUST TO GET A GOOD SAUTE OF THE CHORIZO FIRST TABLE. HOW IS THE PITTSBURGH SANDWICH? IT’S LIKE THAT. YOU’RE MOVING IT INTO THE
CASSEROLE? OK. NOW WE’RE GOING, SO, NOW WE’RE ADDING ON, WE’RE ADDING OUR OAXACA CHEESE OR ANY MELTY
CHEESE. EXACTLY. YOU CAN MIX
CHEESES AS WELL TOO. SURE. IF YOU CAN’T GET THAT TYPE OF
CHEESE PROVOLONE WORKS WELL. OK. GOES INTO THE OVEN UNTIL IT’S
NICE AND MELTY. SERVE IT WITH TORTILLA CHIPS AND SOME PICO DE GALLO OR SOME
SALSA. SO DELICIOUS. THAT’S MAXIMUM
FLAVOR. IT’S SO COLD. IT KIND OF
FROZE. YES. IT SEEMS TO BE HOT, SUPER COLD
HERE. I KNOW. ALL RIGHT. WELL,
OK. WHAT’S NEXT? NEXT? WE HAVE OUR CHEESEBURGER TOTS WHICH ARE CHEESEBURGER CHEESEBURGER TATER TOTS. YOU SEE IT GRABS YOUR ATTENTION, RIGHT. WE HAVE SOME GROUND BEEF, SOME ONIONS. AND WHO DOESN’T
LIKE ONIONS? AND OH MY GOSH. RIGHT. YOU SAUTE THAT ACTUALLY. YOU
WANT THIS FOR ME? OH, SURE. OK. IF YOU THINK I
CAN. OH, ABSOLUTELY. WE’RE GONNA
ADD MAYO RIGHT TO THE PAN RELISH. AND THIS IS JUST GROUND
BEEF AND ONIONS. RIGHT? MUSTARD. NOT THAT YOU’D WANT TO,
BUT YOU COULD DO GROUND TURKEY
IF YOU WANTED TO. EXACTLY. OR CHICKEN. OK. OK. SO WE SAUTE THAT
TOGETHER HERE. WE HAVE OUR TATER
TOTS. YOU’RE GOOD. THAT’S PERFECT. OK. OH, DO YOU
WANT ME TO MIX IT MORE? YEAH. MIX IT UNTIL YOU MAKE THE TATER
TOT A VESSEL FOR THIS BURGER
MEAT. HERE’S THE SECRET GUYS. THIS IS
THE SECRET. YOU USE SOMETHING LIKE THIS AND
YOU PRESS THE ALREADY BAKED
TATER TOT THE BACK OF IT. EXACTLY. THAT ALL YOUR THUMB. NOW THAT STUFFING
GOES INTO THE POTATO. ALL RIGHT. AND THEN WE TOP IT
OFF WITH SOME PICKLES, SOME SECRET SAUCE. NOW, ARE YOU
BAKING THIS MORE OR IS THIS? WE’RE GOING TO BAKE IT A LITTLE
BIT MORE. PICKLE GOES ON TOP LIKE SO NOW IMAGINE ALL THESE FLAVORS
SECRET SAUCE. NOW THE POTATO, WHAT ARE THOSE LITTLE SEEDS?
SESAME SEED THAT YOUR BUN THAT HAS, YOU KNOW, THE
SESAME SEEDS ON THE TASTE? YOU GUYS, YOU LOVE ME, YOU JUST OVER THERE AND IF YOU HAVE ANY OF THESE
LEFT, POP THEM OUT AS D’S FOR THANKSGIVING. THAT’S SO FUN. I LOVE IT. WHAT DO YOU THINK
GUYS? THAT MAXIMUM INSANE. THANK YOU. MY QUESO WAS FROZEN. ALL RIGHT. AWESOME. IT’S GOOD COLD TOO AND IT’S ALL EASY. ANYBODY CAN
DO THIS. THAT IS DELICIOUS. OK, ADRIAN, THANK YOU SO MUCH. IF YOU WANT
TO GET MORE ON THESE, PLEASE GO TO TODAY.COM/FOOD. WE ARE JOINED BY THE POPULAR
HOST OF TINY MIGHTY KITCHEN OVER ON YOUTUBE CHEF KIA DAMON. SHE IS HERE WITH A SURPRISINGLY
EASY DINNER RECIPE THAT YOUR
WHOLE FAMILY WILL LOVE. AND WE WERE STANDING OVER AND WE
WERE GETTING A WHIFF AND I WAS
LIKE, OH, IT’S LIKE I’M SEVEN. EXACTLY. EXACTLY. NO, IT’S
DEFINITELY A COMFORT FOOD. A BIT
BETTER. IT’S DEFINITELY A COMFORT FOOD.
BUT, UM, IT’S SUPER EASY TO
MAKE. FIRST. YOU WANT TO START WITH YOUR ONION. NOW I’M GONNA GO THROUGH, HOLD
IT AND SLICE IT THIS WAY AND IT REALLY DOESN’T MATTER WHAT SIZE THE ONION IS. IT
DOESN’T HAVE TO BE, YOU KNOW,
RESTAURANT STYLE SIZE. BUT YOU CAN GET DECENT SLICES ABOUT
HERE AND THEN YOU WANT TO CUT IT DOWN THIS WAY AND YOU SEE, YOU
ALREADY HAVE THOSE PIECES, RIGHT? IT’S
ALREADY NICE, RIGHT? I GOT ON THERE. YOU HAVE WHAT ELSE GOES IN GARLIC? SO I LIKE TO PUT, I’M A
GARLIC GIRL. SO I LIKE TO PUT A
FEW GIANT CLOVES OF GARLIC AND A
GREAT WAY TO DO THAT IS TO PUT THE PRESSURE ON THAT AND THEN USE THE WHOLE CLOVE AND
THEN YOU USE THE WHOLE CLOVE, BUT THEN YOU CAN JUST OPEN IT UP AND IT MAKES IT A LITTLE BIT
EASIER TO GET THAT FLESH ON GARLIC ONION AND GARLIC AND THEN YOU
CHOP UP THAT GARLIC REAL QUICK
LIKE THAT. OK? ALL RIGHT. AND GIVE IT
ANOTHER LITTLE LIKE THAT, YOU KNOW, AND THEN OVER HERE SO YOU’RE
ADDING IT TO OUR POT. THIS IS GROUND BRIEF, I SUPPOSE
YOU COULD DO GROUND TURKEY IF
YOU WERE IN THAT. YOU COULD DO GROUND TURKEY IF
YOU WANTED TO, BUT NO SHADE TO THE TURKEY
COMMUNITY. NO SHADE. THEY’RE THE TURKEY AND THEY’LL COME FOR YOU TOO. AND THEN, SO FOR THE SECOND
TIME, THEN YOU JUST ADD THE, THEN YOU GO AHEAD AND ADD IN
YOUR BROTH AND YOUR TURKEY, NOT
YOUR TURKEY. NOW, YOU’RE GONNA BE THINKING
ABOUT TURKEY. ADD IN YOUR TOMATO PASTE OVER HERE IN THE TOMATO. YOU USE THIS TO VEGETABLES FOR YOUR KIDS IN
THIS. YES. NOW, IF YOU WANT TO DO MAYBE A LITTLE
BIT OF BROCCOLI OR A LITTLE BIT OF SPINACH JUST TO
LIKE PUT IT IN THE CHEESE, THEN THAT WOULD BE OK. FOR THE
CHILDREN. YOU GOT SOME CARROTS.
WHAT’S IN THE BROTH? IS IT LIKE A BEEF BROTH? YEAH, JUST THE BEEF BROTH. PUT A SMALL PAPRIKA MIX THAT IN THYME AND THEN THERE’S BEEF BROTH HERE. NOW, WHILE I’M DOING THIS, I
ACTUALLY WOULD LIKE FOR SOMEONE
TO GREET. SHE’S HERE. SO HE’S A REALLY GREAT IDEA. AND AN EASY
THING TO DO IS YOU KEEP THE CUTTER LIKE THIS AND IF YOU PUT THE CHEESE OVER LIKE THAT, KEEP IT HORIZONTAL, THEN IT JUST SOME CHEDDAR CHEESE. COULD
YOU FINISH THAT UP FOR ME,
PLEASE? I LIKE THIS BECAUSE IT’S QUICK
AND HOMEMADE AT THE SAME TIME. YOU KNOW WHAT I MEAN? THEY LOSE THE GUILT OF THE
PRESERVATIVES AND SO YOU WANNA MAKE THAT IN? OK? HOW MUCH DO I NEED IF YOU COULD GET THE WHOLE BLOCK BUT I DOUBT YOU COULD. 00, YOU DON’T THINK SO? I DON’T THINK YOU CAN DO IT. I’M OK NOW THAT PASTA WAS NOT PRECOOKED. NO, BECAUSE WHAT’S GONNA HAPPEN
IS ONCE YOU PUT ALL THE LIQUID
IN HERE, IT’S GONNA SIMMER OVER TIME AND THEN IT’S GONNA BE DONE
ALREADY. SO THIS IS GONNA STAY ON THE STOVE TOP, THAT’S
GONNA STAY ON THE STOVETOP.
CAN’T BEAT IT. YOU’RE GONNA CLOSE THAT LIKE THAT. AND THEN WHILE YOU’RE WORKING ON
THE CHEESE, THE CHEESE IS ACTUALLY FINISHED IT LIKE THIS. NO, I THINK YOU DID A GREAT JOB.
SO YOU ADD THE CHEESE OVER THAT. YOU RESISTED THE TALKING ABOUT CUTTING THE
CHEESE. I’M SO PROUD. WHY SHOULD I WHEN I’VE GOT CRAIG MELVIN? NO, I THINK YOU’RE DOING AN
AMAZING JOB BUT AT THIS POINT
YOU ARE, IT’S OK. YOU’RE OFF THE HOOK, BUT SHE
WOULD IDEALLY PUT THIS CHEESE INTO HERE. IT’S BOOKED IT TOWARD THE END. AND KIA, WHAT, WHAT, WHAT DO WE HAVE
HERE? OH, THAT’S NUTRITIONAL GST IF YOU ADD THAT IN ADDITION BECAUSE
IT ADDS AN EXTRA PUNCH TO THE
DISH. YEAH. YEAH, JUST REALLY GOOD. THANK YOU. I APPRECIATE THAT. THANK YOU VERY MUCH AND I HELPED YOU HELP. THANK YOU. THANK YOU. NO, THANK YOU SO
MUCH. THANK YOU FOR HAVING ME. THANK YOU. I APPRECIATE THAT. I
CAN GOBBLE THAT UP. MIGHT JUST TAKE IT HOME. DINNER
IS SERVED. ALL RIGHT. THANK YOU SO MUCH. THANK YOU. SO MUCH. THANK YOU. THANK YOU. BE
SURE TO CHECK OUT HER FULL
RECIPE. IT’S TODAY.COM/. WE’VE BEEN WAITING FOR THIS
SEGMENT. OK? ONE WAY TO BOOST YOUR ENERGY IS
BY CHANGING WHAT YOU EAT. SO WE BROUGHT IN NBC NEWS AND
HEALTH NUTRITION EDITOR, OUR PAL
MADELINE FERNSTROM. SHE’S GONNA TALK
ABOUT SUPERFOODS. OK. SO WHEN SHE TALKS ABOUT THEM, WE
ALSO BROUGHT IN A CHEF, CHEF
KEVIN CURRY, HE’S THE GUY BEHIND MEN. COOK TO SHOW US HOW TO WORK
THOSE SUPER FOODS INTO A MEAL. ALL RIGHT, LET’S GET STARTED
MADELINE BECAUSE FIRST THINGS
FIRST, I ALWAYS WONDER THIS LIKE SOME
DAYS I’M DEPLETED OF ENERGY. SOMETIMES I HAVE TONS AND I
ALWAYS TRY TO BREAK IT DOWN.
LIKE WHAT DID I EAT? SO WHAT ARE THE GOOD FOODS THAT
ARE GOOD FOR ENERGY? OK. WHEN YOU THINK ABOUT ENERGY, YOU
WANT TO THINK ABOUT COMPLEX
CARBOHYDRATES, THAT MEANS THEY’RE FIBER RICH,
THEY’RE DIGESTED MORE SLOWLY. SO YOUR, ALL YOUR BODY CELLS ARE
GETTING A STEADY STREAM OF
ENERGY. AND WHEN YOU HAVE THAT ENERGY
FOR FUEL, YOU’RE GOING TO STAY PERKY AND
ENERGIZED ALL DAY. IT’S THAT STREAM OF FUEL,
KEEPING YOUR BLOOD SUGAR STABLE. OATS, OATS ARE A BIGGIE OATS, WHOLE GRAINS, UM POTATOES, ALL OF THESE ARE GONNA BE REALLY
GOOD TO GIVE YOU THAT SUSTAINED ENERGY BECAUSE
YOU DON’T WANT THAT LITTLE POP. YOU WANT IT TO LAST A LONG TIME?
OK. SO LET’S GET TO THE FIRST
SUPERFOOD THAT YOU SWEAR BY. OK. ONE OF MY FAVORITES AND IT’S
EATEN AROUND THE WORLD. THESE
ARE SWEET POTATOES. YOU CAN EAT THEM ANY TIME. THEY
ARE. NATURE’S PERFECT CARBOHYDRATE
BECAUSE THEY ARE A COMPLEX
CARBOHYDRATE. THEY HAVE A LOT OF FIBER,
THEY’RE NUTRIENT DENSE, THEY’RE FILLED WITH VITAMIN A
VITAMIN C MAGNESIUM, POTASSIUM. AND WHAT THEY DO IS GIVE YOU
THAT STEADY STREAM OF ENERGY BECAUSE
THEY’RE DIGESTED SLOWLY. REMEMBER, FIBER RICH, THEY’RE
ALSO VERY RICH IN POTASSIUM.
POTASSIUM IS A SALT. YOU HEAR ABOUT ELECTROLYTE
BALANCE WHEN YOU EXERCISE, IT’S
REALLY NEEDED FOR THAT. SO IT’S PERFECT AND AN ADDED
PLUS IT’S SWEET BUT WITHOUT
ADDED SUGARS, CAN’T GO WRONG WITH IT. ALL RIGHT. WELL, WE NEED CHEF
CURRY. OK. SO CHEF CURRY, WE GOT
A POTATO. WHAT ARE WE GOING TO EAT? YEAH, I GOT YOU. I GOT YOU MADELEINE.
THIS IS A GREAT RECIPE. THESE ARE SOME SWEET POTATO
SALMON CAKES. SO YOU’RE GOING TO GET A BOOST
OF A WHOLE LOT OF GOOD STUFF. SO WE’VE GOT OUR BAKED SWEET
POTATO HERE AND THIS IS A COOL DOWN, JUST
MASH IT UP IN A BOWL. NOW YOU
GOT TO ADD IN THE PERSONALITY. SO WE’VE GOT SOME SMOKED PAPRIKA
OR SOME CHILI POWDER, ADD IN A LITTLE BIT OF TURMERIC
FOR SOME INFLAMMATORY HELP AND THEN WE’RE GONNA ADD IN SOME
GLUTEN FREE PANCO JUST A LITTLE BIT AND THEN SOME
GREEN ONION. NOW, GONNA MIX THIS TOGETHER. NOW, THIS IS AN EGGLESS RECIPE AND
HERE IS THE REASON WHY WE ARE GOING TO BE USING SALMON TO
GO AHEAD AND DO THIS. NOW, MY GOOD FRIEND, JAMIE
OLIVER TAUGHT ME THIS. REALLY?
WE’RE NOT GOOD FRIENDS. HE JUST FOLLOWS ME, YOU KNOW,
LIKE ID, BUT HE DIDN’T LIKE MY
PHOTOS OR ANYTHING. BUT IT’S OK, JAMIE, I HAVEN’T
EVEN THOUGHT ABOUT THAT. SO WE’RE GOING TO CHOP IT UP
INTO CHUNKS AND THEN MINCE IT
LIKE THIS. AND WHEN YOU MINCE IT, YOU ALREADY COOKED THIS. YES,
THIS IS RAW. THIS IS RAW SALMON AND WE’RE
JUST GOING TO MINCE IT WITH A
KNIFE. NO FOOD PROCESSOR IS NEEDED AND IT GETS REALLY STICKY AND
THIS HELPS EVERYTHING TO STAY
TOGETHER. SO WE’RE GOING TO ADD THIS INTO
OUR BOWL. MIX THIS UP JUST LIKE THIS, MIX IT UP AND YOU GET THIS BEAUTIFUL
TEXTURE. SO YOU’RE GONNA FORM
SOME PATTIES. FIRE UP A NON STICK SKILLET, ADD
IN A LITTLE BIT OF OLIVE OIL AND YOU’RE GONNA COOK THESE FOR
ABOUT, I’D SAY ABOUT 5 TO 6 MINUTES ON EACH SIDE. YOU
CAN EVEN PLACE THESE IN THE
OVEN. AND THE COOL THING ABOUT THIS IS
YOU CAN ALSO BAKE THIS RECIPE IF YOU’RE GONNA
GET THESE SIZZLING. AND THEN LET ME TELL YOU
AFTERWARDS, ABOUT 10 MINUTES
LATER, YOU HAVE THESE GORGEOUS GIVE ME
THAT BEAUTIFUL SALMON, SWEET SWEET POTATO, DELICIOUS MADELEINE THAT THOSE COMBINATIONS ARE
GREAT SALMON, SWEET POTATO. YOU HAVE ANOTHER GOOD ONE THAT
IS A HODA FAVORITE. THIS IS OK. A FAVORITE AREA WHEN IT’S A
MATCH MADE IN HEAVEN, IT’S
PEANUT BUTTER AND BANANAS. I MEAN, WHO DOESN’T LOVE THIS? A
MATCH MADE IN HEAVEN? BECAUSE
IT’S ENERGY NOW AND LATER YOU HAVE THE BANANA
THAT’S GOING TO BE A STARCHY FRUIT THAT’S GOING TO
BE DIGESTED MORE SLOWLY OF ALL THAT FIBER. AND THEN
YOU’LL GET THAT BOOST OF ENERGY. PLUS THE LONGER LASTING BOOST
FROM PEANUT BUTTER THAT HEART HEALTHY FAT SLOWS
DIGESTION DOWN EVEN MORE. SO YOU’LL GET A POP OF ENERGY
NOW AND LATER AND YOU CAN
COMBINE IT HOWEVER YOU LIKE. ALL RIGHT, CHEF CURRY, I KNOW
HOW I DO IT. I PEEL THE BANANA AND SLATHER
THE PEANUT BUTTER ON IT. BUT I BET YOU YOU HAVE A BETTER
DRINK. SHE USES IT AS A SPOON TO RIGHT OUT. SAME THING WITH ME TOO. SO THIS TIME WE’RE GOING TO MAKE
SOME COOKIES THOUGH WITH THIS. SO WE’RE GONNA MASH UP A RIPE BANANA IN THE BOWL AND THEN
WE’RE GONNA ADD IN OUR NATURAL
PEANUT BUTTER. NOW, MAKE SURE THIS IS THE
NATURAL PEANUT BUTTER, RIGHT? MADELEINE, NOT THE KIND THAT’S
GOT ALL THE SUGAR AND EVERYTHING
ELSE. THIS IS JUST NATURAL PEANUT
BUTTER WITH THE OIL. THEN WE’RE GONNA ADD IN A LITTLE
BIT OF COCONUT SUGAR OR SOME
BROWN SUGAR AND THEN WE’RE GONNA BEAT UP AN
EGG WHISK AN EGG UP. ADD THAT IN THERE TO OUR MIX.
BOOM. ADD IN A LITTLE BIT OF THE SALT,
JUST A LITTLE BIT, A PINCH OF
SALT THERE. AND IF IT’S PAYDAY, YOU CAN ADD
IN SOME VANILLA BEAN. IF NOT JUST ADD IN SOME VANILLA
EXTRACT, MIX THIS TOGETHER. AND YOU KNOW, I’M NOT SURE ABOUT
Y’ALL, BUT I LIKE CHOCOLATE CHIP COOKIES. SO WE’RE GONNA ADD IN A LITTLE
BIT OF ANTIOXIDANT RICH DARK
CHOCOLATE SPRINKLE THAT IN. BOOM. AND THEN YOU MIX THIS TOGETHER
AND THIS IS YOUR COOKIE BATTER. NOW YOU CAN PUT THIS INTO THE
FRIDGE IF YOU NEED THIS TO FIRM
UP JUST A LITTLE BIT. BUT THEN YOU’RE GOING TO SCOOP
IT OUT JUST HOW YOU WOULD NORMAL COOKIES AND THEN BAKE
THESE FOR ABOUT 10 TO 12 MINUTES AND LOOK AT THIS BEAUTIFUL DENSE COOKIES. THANK YOU. THANK YOU, CHEF CURRY. THANK
YOU, MADELEINE. WE MISS YOU FOR THESE RECIPES
AND A BONUS ONE. POPCORN AND
GRANOLA G. GO TO TODAY.COM/HELP. A TAKE OUT FAVORITE HERE TO MAKE
EGG ROLL BOWLS TODAY. NUTRITIONIST AND OUR PAL JOY
BAUER. GOOD MORNING. JOY. GOOD MORNING GUYS. OH MY
GOODNESS. I WISH YOU COULD SMELL HOW
FABULOUS IT IS IN MY KITCHEN
RIGHT NOW. I MEAN THIS IS WHEN WE NEED
SMELL OF. I THINK YOU’RE GONNA LOVE THIS
ONE. SO IT’S LIKE A DECONSTRUCTED EGG
ROLL KIND OF TURNED STIR FRY, RIGHT. UM, AND IT HAS ALL OF THOSE
ASIAN FLAVORS THAT WE LOVE AND
WE CRAVE, BUT I’M CUTTING THE CARBS AND
I’M BUMPING UP THE PROTEIN. SO, HERE WHAT I’VE STARTED WITH,
UM, I BLASTED SHITAKE MUSHROOMS WITH SOME HEAT AND
WHAT I LOVE ABOUT THESE
MUSHROOMS, THEY’RE LOADED WITH ANTIVIRAL
PROPERTIES. AND IF YOU CAN FIND SHIITAKE, CERTAINLY YOU CAN USE, UM, BABY
BELLA OR YOU CAN USE BUTTON MUSHROOMS. ANYTHING GOES
NEXT. THIS IS JUST A STORE BOUGHT BAG
OF PRE SHREDDED COLESLAW MIX BECAUSE THE STAR IS
REALLY THE SHREDDED CABBAGE AND CABBAGE IS LOADED WITH
VITAMIN C. BUT IT ALSO HAS, UM, IT’S PART OF THE CRUCIFEROUS
FAMILY OF VEGETABLES. SO IT HAS COMPOUNDS THAT ARE
BEING STUDIED FOR CANCER
PREVENTION. AND TYPICALLY I WOULD LET THIS
WILT DOWN AND BECOME A LITTLE BIT MORE TENDER FOR
ABOUT THREE MINUTES. BUT I’M GONNA FLY THROUGH THIS
AND YOU’RE GONNA SEE HOW EASY IT
IS NEXT. LEAN GROUND TURKEY MEAT.
SO THIS IS JUST ONE POUND. YOU COULD CERTAINLY USE A LEAN
GROUND C LINE IF YOU WANT OR YOU CAN USE GROUND CHICKEN AND IT’S ALL ABOUT THE MARINADE.
IT’S ALL ABOUT THE FLAVOR. I WAS JUST ABOUT TO ASK YOU
BECAUSE RIGHT THERE IT CAN GO A NUMBER OF WAYS WITH
THE TASTE. HOW DO YOU GET IT TO TASTE LIKE,
YOU KNOW, A TRADITIONAL EGG
ROLL? THAT’S EXACTLY RIGHT. SO ALL THIS IS I’M SPRINKLING ON
TWO TEASPOONS OF GROUND GINGER, TWO TEASPOONS OF GARLIC POWDER,
A LITTLE BIT OF SALT. AND IF YOU WANT TO KICK UP THE
HEAT, YOU CAN ALSO PUT IN UH
CRUSHED RED PEPPER FLAKES. AND NOW FOR THE WET MARINADE,
THIS IS JUST REDUCED SODIUM SOY SAUCE, A LITTLE BIT OF RICE
VINEGAR. AND WE HAVE UM A DASH OF SESAME
OIL AND YOU’RE JUST GOING TO COOK
THIS AND BREAK IT UP AND I’M
GOING TO BRING YOU OVER TO MY COUNTER AND
SHOW YOU WHAT THE FINISHED
PRODUCT LOOKS LIKE. SO IF YOU CAN IMAGINE IN 20
MINUTES, THIS IS DONE. SO COME
ON WITH ME. OH CO BALANCE HERE. TWO CAMERA SHOOT. IT’S ALL ABOUT IAN BAUER AND I
HAVE A REAL TASTE TESTER COLE
BAUER IS IN THE HOUSE. WHAT YOU’RE EATING, YOU HAVE THE AIR. HE’S SO CUTE AND HE’S GOING IN
WITH CHOPSTICKS. VERY GOOD. THIS
IS WHAT IT LOOKS LIKE. I’M GONNA GARNISH IT. LOOK, IT’S
ALL SHREDDED JUST LIKE THE REAL
MCCOY. LIKE THE INSIDE OF AN EGG ROLL. AND CAN YOU SEE THAT I CAN EAT A WHOLE BOWL OF THAT RIGHT NOW? AND
REALLY QUICKLY, JOY. YOU, YOU’VE GOT A HOMEMADE DUCK
SAUCE. OK. WE NEED THE DUCK SAUCE.
THREE INGREDIENTS. AL ALL IT IS. THIS IS AN ALL FRUIT APRICOT
JAM, THREE QUARTER CUP AND I’M ADDING
IN A TABLESPOON OF SOY SAUCE AND A
TABLESPOON OF RICE VINEGAR. AND
ONE AGAIN, IF YOU WANT TO KICK UP THAT
HEAT. LIKE JOY BAUER. YOU PUT IN A LITTLE BIT OF RED
PEPPER FLAKES. ALL YOU DO IS YOU MIX THIS UP.
IT IS SO TANGY. IT IS SO SWEET AND IT JUST LIKE
BRINGS IT OVER THE TOP. I’M
GOING TO SHOW YOU THIS IS, THIS IS ONE I JUST WHIPPED UP.
THAT COLE’S BEEN EATING. THAT IS, THAT IS SO TERRIFIC. AND YOU
COULD USE THAT ANY LEFTOVERS. YOU COULD
PROBABLY THROW INTO AN OMELET OR
A FRITTATA. WE GOT PEOPLE, WE GOT PEOPLE
OUTSIDE. OH, YOU KNOW, WAIT, GAVIN IS DOING HERE. HE’S AT WORK. OH MY GOSH. WE HAVE NO PRODUCERS
WHO ARE HERE. THAT’S WHY GAVIN
WAS HIDING. IS GAVIN BACK. WE HAVE ONE PRODUCER IN THE HOUSE.
WE PRO WE SEE YOU GAVIN AND WE LOVE
YOU. ALL RIGHT. WE’VE HEARD THIS OVER
AND OVER AGAIN. YOU ARE WHAT YOU
EAT AND IT IS TRUE. THE FOODS AND DRINKS THAT WE
CONSUME EVERY DAY AFFECT OUR GUT AND THEY CAN CAUSE ALL KINDS OF
BLOATING AND GAS AND DISCOMFORT. NOT TO MENTION BACTERIA. WOW,
YUMMY. OK. SO IF YOUR JEANS WERE A LITTLE
HARDER TO ZIP AFTER THE HOLIDAY
WEEKEND, I KNOW I FEEL LIKE I AM JUST A
CHEESE CUBE. OUR FRIEND MA FOR FROM HERE IS TO TAKE YOUR GUT
BACK ON TRACK. SHE’S GONNA HELP
US FIGURE OUT ALL THE DOS AND DON’T TO BETTER. WE MISS YOU. IT’S SO
GREAT TO SEE YOU, HONEY. SO
GREAT TO SEE YOU, YOU TOO. ALL RIGHT, LET’S TALK ABOUT IT.
SO WE ALWAYS FEEL CRUMMY WHEN WE
INHALE JUNK FOOD. I KNOW THE FEELING IS YUCKY. BUT WHAT DOES HAPPEN TO OUR BODY
WHEN WE EAT JUNK FOOD VERSUS
LIKE THE GOOD STUFF, YOU KNOW, WHEN YOU THINK ABOUT
JUNK FOOD, YOU’RE LOSING A LOT OF NUTRIENTS
THAT YOUR BODY IS USED TO FOR
DIGESTION BECAUSE YOU WANT TO HAVE THINGS
GOING NICE AND SMOOTHLY FOR YOUR
SYSTEM. A LOT OF NUTRIENTS, A LOT OF
FLUIDS. SO WHEN YOU HAVE JUNK FOOD, AS
YOU SEE YOU’RE EATING, NOW IT
GOES IN YOUR ESOPHAGUS, YOU FEEDING TUBE INTO YOUR
STOMACH. FOOD IS DIGESTED AND GOES ALL
THE WAY THROUGH IN YOUR
INTESTINES WHERE THE NUTRIENTS AND FLUIDS GET
ABSORBED AND THEN YOU ELIMINATE
ANY WASTE PRODUCTS. BUT IF YOU DON’T HAVE HEALTHY
FOODS AND YOU’RE MISSING
NUTRIENTS AND YOU’RE MISSING FLUID PLUS A LOT OF ADDITIVES
THAT YOUR DIGESTIVE TRACT IS NOT
USED TO. WITH JUNK FOOD, YOU’RE GONNA SLOW IT DOWN
SOMETIMES GET SOME CLOGGING AND YOU’RE NOT GONNA FEEL GOOD AND
HAVE GAS BLOATING, CONSTIPATION AND OTHER PROBLEMS. NOW, WHEN WE DO HAVE THOSE
THINGS, YOU KNOW, LIKE GAS AND
BLOATING AND CONSTIPATION, WHAT, WHY, WHY DO WE HAVE THAT
IN THERE? YOU KNOW, WHEN, WHEN YOU LOOK AT
THAT, YOUR DIGESTIVE TRACT IS
COMPLICATED. SO IT’S NOT JUST FOOD, EATING
YOUR FOOD IN YOUR STOMACH AND
YOU KNOW, CALL IT A DAY, YOU HAVE HORMONES AND PEPTIDES
AND THINGS BEING DUMPED INTO THIS WHOLE DIGESTIVE TRACT AND
IT HAS TO MOVE ALONG. IF YOU DON’T HAVE ENOUGH FIBER
AND PROBIOTICS AND FLUIDS. THROUGH THE THREE, THE BIG THREE
OF GUT HEALTH NUTRIENTS, YOU’RE GOING TO HAVE SOME
CLOGGING AND THAT’S WHERE YOU
GET GAS AND CONSTIPATION AND BLOATING IN
THAT SENSE THAT, YOU KNOW, SOMETHING JUST SEEMS TO BE NOT
RIGHT. AND WHEN YOU DON’T FEEL GOOD
LIKE THAT IT’S A PROBLEM. BUT THOSE BIG THREE CAN MAKE A
BIG DIFFERENCE. AND FORTUNATELY FOR DIGESTIVE
HEALTH, WHAT YOU EAT CAN MAKE A BIG
DIFFERENCE. AND A LOT OF THESE ARE GONNA
SOUND FAMILIAR BECAUSE THE DIET
THAT’S GOOD FOR YOUR GUT IS GOOD FOR YOUR
BRAIN AND GOOD FOR YOUR HEART. SO YOUR BODY KNOWS WHAT IT IS, RIGHT? ALL RIGHT. LET’S, LET’S
TALK FIBER FOR A 2ND. 1ST OF ALL, I DIDN’T KNOW THERE
WERE TWO TYPES OF FIBER, THE GOOD FIBER AND THE NOT GREAT
FIBER. BUT TELL US ABOUT WHAT FIBERS WE
SHOULD BE HAVING AND WHAT’S
WHAT, WHAT ARE SOME GOOD SOURCES? YOU KNOW, FIBER IS REALLY GOOD.
THERE’S THE INSOLUBLE AND
SOLUBLE. IT DOESN’T MATTER WHAT IT MEANS.
ONE IS, ACTS LIKE A ROTOR ROUTER IN YOUR DIGESTIVE TRACT
TO GET ALL OF THE, ALL OF THE FOOD THROUGH YOUR
TRACK AND KEEP IT CLEAN. THAT’S INSOLUBLE BECAUSE IT MEANS IT DOESN’T
DISSOLVE IN WATER AND IT JUST
GOES THROUGH UM UNTESTED. SO IT’S A LOT OF
THINGS THAT ARE IN WHOLE GRAINS. THE FIBER THAT’S IN FRUITS AND
VEGETABLES. THESE ARE YOUR BEST SOURCE OF
FRUITS AND VEGETABLES, WHOLE
GRAINS. UM, AND YOU, YOU WANT TO GET IT
IN FOOD. I CAN’T STRESS THIS. ENOUGH SUPPLEMENTS ARE NOT
NATURE’S WAY OF HAVING THEM IF YOU COULD TALK TO YOUR
DOCTOR. AND THAT’S RECOMMENDED. THAT’S
ONE THING, BUT STICK WITH FOOD.
IT IS 25 G. AND PEOPLE SAY, YOU KNOW, IS
THAT A LOT? WELL, IT’S ABOUT FIVE SERVINGS
OF FRUITS AND VEGETABLES. REMEMBER THAT OLD FIVE A DAY. AND SO IF YOU HAVE A DIET THAT’S
RICH IN FRUITS AND VEGETABLES
AND WHOLE GRAINS, YOU’LL GET UP TO 25 AND THAT’S
IMPORTANT. YEAH. OK. SO MADELEINE
PROBIOTICS IS ANOTHER BIG THREE. YOU SAY GET IT IN FOOD THOUGH. I DO TAKE A PROBIOTIC EVERY DAY.
YOU DO. WELL, YOU KNOW WHAT IT’S FOR SOME
PEOPLE TAKING THE SUPPLEMENTS
CAN SUPPLEMENT FOOD. REMEMBER, THIS IS NOT TO
REPLACE, IT’S TO SUPPLEMENT THE FOODS
THAT YOU’RE EATING AND
PROBIOTICS, THE HEALTHY BACTERIA, YOU NEED
TO HAVE THEM EVERY DAY. YOU CAN’T HAVE A CONTAINER OF
YOGURT ONCE A WEEK AND SAY, OH,
I’M GETTING WHAT I NEED. THESE ARE HEALTHY BACTERIA AND
YOUR DIGESTIVE TRACT REALLY
NEEDS THAT. IT COUNTERACTS THE BAD BACTERIA
WHICH ARE ALWAYS IN OUR
DIGESTIVE TRACT. AND ALSO IT HELPS DIGEST FOOD
AND HELPS TO KEEP YOU REGULAR. SO IT’S FROM A LOT OF FERMENTED
FOOD. SO YOU THINK YOGURT KAFFIR IT’S EVEN IN MISO AND FERMENTED UH CABBAGES SO IT
COMES IN A LOT OF PLACES BUT FERMENTED
DAIRY LIKE YOGURT AND DRINKABLE KAIR ARE REALLY GOOD SOURCES. ALL RIGHT, GOOD TO KOMBUCHA TOO
AND DRINK LOTS OF WATER. UH WE
LOVE YOU MA SORRY, WE GOT TO WRAP IT UP. WE
HAD SO MUCH MORE. BUT YOU KNOW
WHAT? WE CAN GET MORE ON OUR WEBSITE. YOU CAN FIND MORE ABOUT GOOD
HEALTH, GUT HEALTH HEAD TO HODA
AND JENNA.COM. AND TODAY, NUTRITIONIST JOY BAUER IS
PUTTING A SPIN ON TWO EASY
COMFORT FOOD RECIPES. TAKE A LOOK. HEY, GUYS, TODAY WE’RE MAKING
SCRUMPTIOUS WHOLESOME RECIPES
USING A MUFFIN. 10. 1ST UP IS A MAC AND CHEESE
BUTTERNUT SQUASH. SO HERE I’VE ROASTED BUTTERNUT
SQUASH, CUBES IN THE OVEN AT 400 FOR
ABOUT 25 MINUTES TO GET THEM
SUPER SOFT AND I JUST TAKE A FORK AND I MASH THEM. SO THEY’RE THE CONSISTENCY OF
MASHED POTATOES. AND WE’RE GONNA START OUR
INDULGENT CHEESE SAUCE. I’M ADDING ONE CUP OF LOW FAT
MILK, HALF A TEASPOON ONION
POWDER, QUARTER TEASPOON OF DRY MUSTARD
AND AN EIGHTH OF A TEASPOON OF
PAPRIKA. A LITTLE BIT OF SALT, A LITTLE
BIT OF PEPPER. AND NOW YOU HAVE THE OPTION TO
ADD A FEW DROPS OF YOUR FAVORITE HOT SAUCE.
BRING THIS TO A GENTLE SIMMER. MY MILK IS STARTING TO GENTLY
BUBBLE, TURN OFF THE HEAT AND I’M GONNA
ADD TWO CUPS OF 2% SHARP
CHEDDAR, MIX IT. SO ALL THE CHEESE MELTS
THROUGHOUT. WE’VE GOT ALL OF THIS LUSCIOUS
WHIPPED BUTTERNUT SQUASH AND I’M GONNA MIX IT RIGHT IN
THE POT AND ONE TABLESPOON OF SOFTENED
BUTTER. AND NOW I’M ADDING MY
SAUCE RIGHT INTO MY PASTA. ONE THING IT’S
IMPORTANT TO COOK THE PASTA.
YOUR ELBOWS AL DENTE BECAUSE REMEMBER IT’S
GONNA COOK AGAIN IN THE OVEN. I’M ADDING IN ONE LARGE BEATEN
EGG. NOW WE TAKE OUR MUFFIN TIN AND
I’M GONNA TAKE HALF CUPS, GOOPS TO FILL MY COMPARTMENTS. I’M GONNA TOP THEM WITH A LITTLE
GRATED PARMESAN CHEESE. AND THEY GO IN THE OVEN AT 350
FOR ABOUT 20 MINUTES. I LET THESE SIT AND FIRM FOR
ABOUT 5, 10 MINUTES. POP THEM
OUT WITH A KNIFE OR A SPOON. I MEAN, GOOD FOR YOU MAC AND
CHEESE THAT YOU CAN EAT WITH
YOUR HANDS. AND NOW WE’RE MAKING THREE
INGREDIENT, CANDY BARS THAT’LL REALLY HIT
THE SWEET SPOT CHOCOLATE PEANUT
BUTTER, CRUNCH CUP, TWO CUPS OF SEMISWEET OR DARK
CHOCOLATE CHIPS, TWO CUPS OF
CRISPY RICE CEREAL. ALTHOUGH YOU CAN USE ANY HIGH
FIBER, WHOLE GRAIN CEREAL AND A QUARTER CUP OF A CREAMY
NUT BUTTER. I’M USING PEANUT
BUTTER. SO FIRST I’M GOING TO MELT THE
CHOCOLATE, EITHER USING A DOUBLE BOILER OR
IN THE MICROWAVE. NOW, I’M JUST ADDING IN QUARTER CUP OF MY CREAMY PEANUT
BUTTER USING SEMISWEET OR DARK
CHOCOLATE CHIPS WILL PROVIDE FLAVANOLS
WHICH HELPS TO KEEP OUR ARTERIES
HEALTHY, OUR HEART, OUR BRAIN HEALTHY. NOW I’M JUST ADDING IN MY BROWN
RICE CEREAL. YOU CAN SEE THIS IS LIKE A
CRISPY PUFFED BROWN RICE CEREAL
AND MIX UNTIL ALL OF THE CEREAL IS COATED AND WE ARE
READY FOR OUR MUFFIN TIN AND DISTRIBUTE THE
CHOCOLATE PEANUT BUTTERY
GOODNESS. I JUST WET MY FINGERS SO THEY
DON’T STICK TO THE CHOCOLATE AND I PRESS DOWN TO FIRM THE SHAPE
AND JUST ONE MORE THING. YOU CAN SPRINKLE SOME COARSE SEA
SALT OR KOSHER SALT RIGHT OVER THE
TOP. THEN I STASH THESE IN THE FRIDGE
TO FIRM UP FOR ABOUT 30 MINUTES. AS YOU CAN
SEE, I’VE ALREADY DUG INTO TWO GUYS. I LOVE THIS RECIPE SO
MUCH. IT’S TOTALLY INDULGENT. PERFECTLY PORTION CONTROL. YOU
JUST POP THEM RIGHT OUT OF THE
COMPARTMENT. I MEAN, COME ON, YOU DEFINITELY
WANT A BITE OF THAT. WE CAN EAT THE WHOLE THING. YOU SEE THIS LEANING FORWARD AS IF THAT’S GONNA HELP TODAY.
NUTRITIONIST JOY BAUER. SHE IS HERE IN AN HONOR OF FACT
TO SCHOOL SEASON. SHE’S GOING TO TEACH US A LITTLE
LESSON ABOUT HOW TO SNEAK THREE
SUPERFOODS BACK INTO THREE
SCHOOL LUNCHES FOR ALL AS I’VE ALREADY BEEN NIBBLING. SO LET’S BREAK IT DOWN. WHAT IS
OUR FIRST? OK. SO OUR FIRST SUPER FOOD FOOD IS
IN THE SPIRIT OF AN APPLE FOR
THE TEACHER. SO THIS IS ALL ABOUT ELEMENTARY
SCHOOL KIDS FIRST. LET ME SAY
WHY? THIS IS A SUPERFOOD. THERE’S A BAZILLION VARIETIES OF
APPLES AND ALL OF THEM NO MATTER
WHAT THE VARIETY OR THE COLOR HAVE SOMETHING
CALLED PECTIN WITHIN THE SKIN
AND IN THE INSIDE FLESH, PECTIN IS A TYPE OF FIBER THAT
HELPS TO LOWER CHOLESTEROL. THE OTHER REASON I LOVE APPLES,
THEY’RE TOTAL, THEY’RE PERFECTLY PORTIONED AND
THEY’RE ONLY 80 CALORIES. APPLES ROCK. SO LOOK AT WHERE WE’RE GONNA MAKE BREAKFAST, NACHOS USING APPLES AND IT’S SO
SIMPLE AND IT’S FUN TO DO WITH
KIDS. THIS IS ONE APPLE JUST SLICED, I’M GONNA TAKE, THIS IS VANILLA
YOGURT, A GREEK YOGURT. BUT YOU COULD TAKE ANY KIND OF
YOGURT THAT YOU WANT AND YOU COULD ALSO HAVE THEM
PIPE IT ON AND, AND HAVE A LOT
OF FUN MAKING SQUIGGLES AND THEN THIS IS JUST SOME
GRANOLA, GRANOLA. YEAH, YOU CAN USE APPLE CINNAMON OR
OATS AND HONEY AND THEN WE HAVE SOME RAISINS AND YOU PUT
ON SOME COCONUT. I ISN’T THAT GREAT. SO SIMPLE. THE
ONLY PREP INVOLVED IS SLICING
THE APPLES BUT IT COMES TOGETHER VERY, VERY QUICKLY. THANK YOU. YOU’RE WELCOME. THIS COULD BE FOR ANYBODY. THIS IS FOR ANYBODY. I HAVE TO TELL YOU WHEN I MAKE
THE RECIPE, I AM OBSESSED WITH
THIS RECIPE. BUT THE SUPER FOOD FOR ALL KIDS IS THE CLASSIC
PEANUT BUTTER. WE GOT TO TALK
ABOUT PEANUT BUTTER. IT COMES PACKAGED WITH HEART
HEALTHY FAT AND PROTEIN AND IT’S NATURALLY LOWER
IN CARBS. SO IT’S REALLY GOOD FOR ANYBODY
THAT IS LOOKING TO CONTROL THEIR
BLOOD SUGARS. UM WHEN IT COMES TO KIDS ALSO A
LOT OF KIDS WITH ALLERGIES. SO OBVIOUSLY, YOU HAVE TO BE VERY SENSITIVE TO
THAT AND YOU CAN SWAP IN WITH
THIS RECIPE. SUNFLOWER SEED BUTTER. IT’S GREAT. SO THIS IS WHAT I’M CALLING THIS
RECIPE PEANUT BUTTER, COCONUT COOKIE
DOUGH DIP. IT TASTES LIKE COOKIE DOUGH, BUT
IT HAS A THINNER CONSISTENCY. GUYS, I’M TELLING YOU, I’M
OBSESSED WITH THIS RECIPE REALLY
GOOD. SO, ALL I’VE DONE HERE IS I’VE
ADDED TO THE FOOD PROCESS PEANUT BUTTER, SOME ALMOND MILK,
GROUND CINNAMON, A LITTLE
VANILLA. AND YOU PUT IN YOUR COCONUT AND
YOU WHIRL IT AROUND AND IT WILL KEEP IN THE FRIDGE
FOR THREE WEEKS. YEAH. YEAH. AND IT TASTES SO GOOD. YOU CAN’T
EVEN BELIEVE IT’S GOOD FOR YOU. NOW, WE’RE TALKING ABOUT COLLEGE
KIDS AND WHAT DO THEY LOVE AL RAMEN? OF COURSE THEY LOVE RAMEN SOUP FOR YOU. SO INSTEAD I’M GONNA SHOW
YOU HOW TO B RAMEN WITH A
SUPERFOOD ZUCCHINI. ZUCCHINI IS GREAT BECAUSE IT’S
PACKED WITH WATER. IT’S GOT POTASSIUM WHICH HELPS
TO BANISH BLOAT AND IT’S NATURALLY LOW IN SODIUM AND
IT’S SO SIMPLE. YOU SPIRAL IT AND YOU WARM UP VEGETABLE BROTH,
WHICH YOU COULD DO IN A DORM
ROOM. AND THEN YOU PUT IN, WHERE’S
OUR, OUR ZOODLES? AND YOU JUST WILL SIMMER IT IN
THE POT OR IN THE MICROWAVE UNTIL IT BECOMES SOFT AND
FLAVORFUL. AND THERE YOU, YEP. PUT THAT ANYTHING GOES, YOU
COULD PUT A LITTLE SALT, A
LITTLE PEPPER, A LITTLE CAYENNE. HOWEVER YOU LIKE IT AND LOOK AT THAT YOU HAVE A SUPER FOOD RAMEN
NOODLE THAT YOU CAN MAKE IN A COZY. SUPER. OH THAT’S GOOD. WELCOME BACK. IT IS TIME FOR SUPERFOOD FRIDAY
AND JOY BAUER IS HERE TO SHOW YOU HOW TO MAKE YOUR SIDES
STAND OUT THIS TIME. THAT’S RIGHT. HERE WE GO. AND WE’RE STARTING WITH
CUCUMBERS KIND OF SHOCKING. BUT LET ME SAY
THE CUCUMBERS ARE COMPRISED OF
MORE THAN 95% WATER. SO THAT MEANS THEY’RE GREAT IN
TERMS OF HYDRATING, RIGHT? AND EVERY PART OF YOUR BODY
FUNCTIONS BETTER AND YOUR ENERGY GOES UP WHEN YOU’RE
WELL HYDRATED. BUT HERE’S SOMETHING REAL COOL. CUCUMBERS ARE ONLY 45 CALORIES,
A COKE. THEY ARE NATURALLY LOW IN SODIUM
AND THEY’RE PACKED WITH
POTASSIUM. SO WHILE THEY DELIVER GOOD
HYDRATION, THEY ALSO GET RID OF
BALLOON, THEY GET RID OF EXCESS WATER
THAT YOU DON’T WANT. JUST GIVE ME THE WHOLE. SO THEN HOW ARE YOU SHAKING IT
UP TODAY? I’M GONNA SHAKE IT UP BY MAKING
BUFFALO CUCUMBERS AND I KIND OF CUCUMBER YOU. NO, YOU CAN USE ANY
CUCUMBER THAT YOU WANT. WE WERE, WE’RE SHOWING A WHOLE
VARIETY OVER THERE. SO HERE WE
HAVE CHOPPED TOMATO. WE’VE GOT BLUE CHEESE AND
SCALLIONS. WE’RE GONNA ADD OUR
FEATURE FOOD, ALL THE CAKES. SO THAT’S THE WAY YOU SCOOP OUT. YEAH. WELL, YEAH, THIS IS JUST UM
PEELED AND CHOPPED CS AND NOW AL PUT SOME OF THAT
SAUCE ON. THIS IS MY BUFFALO
DRESSING AND GIVE IT A WHIRL. THIS, THE SAUCE IS UM, NON FAT GREEK
YOGURT, LOTS OF SEASONINGS AND
OF COURSE HOT SAUCE. AND WHILE YOU’RE DOING THAT,
WHAT WAS IT AGAIN? IT’S UM, I’M GONNA, I’M GONNA
INSTAGRAM THAT OUT BECAUSE I REALLY WANNA TRY IT OUT. I’M SENDING YOU THE LINK AND THEN
JUST TO BRING IT TO THE NEXT
LEVEL, CUT YOUR CUCUMBER LENGTHWISE, LET’S SCOOP OUT THE MIDDLE AND THEN JUST PUT THAT IN THERE AND THEN PUT THIS RIGHT IN THE
MIDDLE AND LOOK AT THESE ARE, THESE ARE GREAT AND YOU CAN MAKE
IT AS HOT AND FIERY AS YOU ARE. ISN’T THAT GREAT? YEAH, MY
FAVORITE BRUSSELS SPROUTS.
BRUSSELS SPROUTS. I’M GLAD YOU SAID THAT BECAUSE
THEY TEND TO BE POLARIZING AND I WANNA GIVE
BRUSSELS SPROUTS SOME LOVE. SO BRUSSELS ARE PART OF THE
CRUCIFEROUS VEGETABLE FAMILY AND THEY CAN REDUCE CERTAIN
TYPES OF CANCERS, THE RISK FOR CERTAIN TYPES OF
CANCERS. ALSO, HERE’S A COOL FACT. ONE CUP DELIVERS MORE THAN 100%
OF YOUR VITAMIN C FOR THE DAY. SO FOR PEOPLE THAT DON’T LOVE
THEM, I’M GONNA MAKE A VERSION OF
SUPERFOOD PIGS IN BLANKETS AND I’M CALLING THESE
BRUSSELS AND BLANKET. THESE ARE TRIMMED, SLICED IN
HALF AND YOU PUT A LITTLE BIT OF
OLIVE OIL ON THEM. AND NOW YOU TAKE YOUR TURKEY
BACON NICE AND LEAN AND YOU’RE GONNA WRAP YOUR
BLANKET AROUND AND YOU POP IT RIGHT IN THE OVEN
ON 400 FOR ABOUT 25 MINUTES AND YOU GET
THESE DELICIOUS BABIES. EAT THEM TOO. YEAH. YOU KNOW, I’VE SEEN A LOT OF PICKY EATERS,
GOBBLE THOSE DOWN, REAL BACON
AROUND IT. AND YOU’VE GOT, MY HUSBAND SAID THE SAME THING. EDAMAME IS GREAT. IT’S ALMOST LIKE A PERFECT FOOD
BECAUSE IT’S A BLEND OF PLANT BASED PROTEIN
FIBER AND HEART, HEALTHY FAT. SO IT KEEPS YOUR BLOOD SUGARS
STEADIED AND IT SUSTAINS YOUR
ENERGY LEVELS. AND IT ALSO HAS YES, IT HAS MINERALS IN IT THAT
CAN PREVENT MUSCLE CRAMPING TOO. SO I LOVE EDAMAME STEAMS RIGHT IN THE POT OUT OF
THE POT. BUT TO TAKE IT TO THE
NEXT LEVEL, I’M MAKING GARLIC. SESAME
EDAMAME THAT SESAME OIL, SOME
MINCED GARLIC. I PUT IN SOME RED CRUSHED PEPPER
AND SALT. YOU MIX THAT AROUND, YOU PUT IT
ON YOUR STEAMED EDAMAME AND THIS IS, I THINK RESTAURANTS ISN’T THAT GREAT. I WOULD ORDER
THESE. YOU WANT ALL THESE RECIPES. THEY
ARE ALL REALLY GOOD. GO TO TODAY.COM/FOOD AND GUILT
FREE. CHEERS FOR THAT. SOMEONE ONCE SAID YOU CAN NEVER
BE MISERABLE WHILE YOU’RE EATING
A COOKIE. AND THE GENIUS BEHIND THAT
SAYING IS ONE OF OUR FAVORITES
IN A GARTEN. SHE’S OUT GUYS WITH HER TO COOKBOOK. IT’S CALLED MODERN
COMFORT FOOD. IN A FIRST OF ALL, WE WANNA SAY
WE MISS YOU. WE LOVE HAVING YOU IN YOUR, IN
OUR STUDIO AND I ALSO KNOW YOU
LOVE ENTERTAINING. SO I’M SITTING HERE THINKING HOW
IS IN A HANDLING THIS WHOLE
SITUATION? YOU CAN’T HAVE PEOPLE AROUND
YOUR TABLE, YOU AND JUST YOU AND
JEFFREY. SO HOW ARE YOU HANDLING IT? WELL, JEFFREY’S PRETTY GOOD
COMPANY. SO THAT’S A START. BUT AFTER ABOUT TWO MONTHS IN
LOCKDOWN, I SAID, OK, THIS ISN’T
WORKING. I NEED TWO THINGS. I NEED TAKE
OUT FOOD BECAUSE I CAN’T MAKE
DINNER ANYMORE. AND I NEED TO, I NEED TO SEE MY
FRIENDS. SO WHAT WE DID WAS WE SET UP ALL
OF THESE PLACES OUTSIDE WHERE WE COULD BE
SOCIALLY DISTANT AND STILL SEE
PEOPLE. SO I GOT A BIG COFFEE TABLE AND
SOFAS OUTSIDE. SO YOU WEREN’T LIKE TWO CHAIRS
PUSHED APART. YOU FELT LIKE IT WAS A LIVING
ROOM? OH, THAT’S COOL. YEAH. AND I HEARD YOU WERE SAYING THAT
YOU AND JEFFREY WERE, WERE
SAYING, YOU KNOW, WE ARE GOING TO LOOK BACK AT
THIS AS THE GOOD OLD DAYS. THE TIME OF BEING TOGETHER IN
SOME WAYS, IT’S AWFUL AND IT’S OUR WORLDS
HAVE GOTTEN VERY SMALL, BUT IN SOME WAYS THERE ARE
THINGS THAT I REALLY APPRECIATE
THE OTHER NIGHT. WE INVITED SOME FRIENDS AND WE
SAT OUTSIDE, I SET A FABULOUS
TABLE, BIG FIRE BOWL. IT WAS NIGHT. THE STARS WERE
GORGEOUS AND I ORDERED PIZZA AND WE HAD A WONDERFUL,
WONDERFUL TIME. YOU ORDERING GRILLED CHEESE
SANDWICHES? 00, SO YOU GUYS DOING? WE’RE DOING GOOD. YOUR
12TH COOKBOOK IS OUT MODERN
COMFORT FOOD. IT’S BEEN OVER 20 YEARS SINCE
YOUR FIRST COOKBOOK. LOOK AT
THAT CHEESE. THAT LOOKS SO GOOD. WOW. MY FAVORITE TIME WAS COMING
ON THE SHOW FOR MY FIRST BOOK.
THAT WAS JUST MAGICAL, JUST MAGICAL. I THOUGHT, I HOPE IT’S ALWAYS
THIS FUN. AND YOU KNOW WHAT IT
IS? HOW IMPORTANT IS THAT PANINI
MAKER RIGHT THERE? BY THE WAY, THAT PANINI MAKER, THAT’S PRETTY GREAT. ALL RIGHT. INSTEAD OF USING A SAUTE PAN FOR
GRILLED CHEESE SANDWICHES, I PUT IT IN A PANINI MAKER THAT LOOK SO MUCH BETTER. SO YOUR, YOUR GRILLED CHEESES
ARE NOT YOUR EVERYDAY AVERAGE
GRILLED CHEESE. SO, WHAT DO YOU DO? THAT’S
SPECIAL IN A WELL, WHAT I DO IS FIRST BAKERY
WHITE BREAD. YOU HAVE TO START
WITH GOOD BREAD AND THEN I PUT CHUTNEY ON ANY
KIND OF CHUTNEY, MANGO CHUTNEY OR ANY KIND OF
SPICY CHUTNEY AND THEN JUST PILE IT HIGH WITH
GRATED CHEDDAR. AND I LIKE REALLY SPICY, VERY
AGED CHEDDAR. NOW, DO YOU PUT THE, YOU PUT IT IN THE GRILL? THAT’S, CAN I ASK A DUMB
QUESTION? YOU DON’T, DO YOU PUT LIKE
BUTTER ON THE OUTSIDE OF THE
BREAD? YOU DO? OK, BECAUSE I TRY TO DO
THAT. BUT THEN SOMETIMES IT GETS
A LITTLE BURNED. OH, YOU KNOW WHAT I DO IS I MELT
IT FIRST AND I BRUSH IT ON. SO IT’S EVEN ALL THAT GRILLED CHEESE IS OBVIOUSLY
CLASSIC COMFORT FOOD. WHAT ARE SOME EXAMPLES WHEN
PEOPLE BUY THE BOOK OF MODERN
COMFORT FOOD? WHAT WHAT DEFINES MODERN COMFORT
FOOD? WELL, MODERN CAN BE ANYTHING. IT CAN BE SOMETHING THAT’S A
LITTLE DIFFERENT LIKE CHUTNEY AND A
GRILLED CHEESE SANDWICH OR CAN BE SOMETHING LIKE, I
MEAN, THE TOMATO SOUP THAT I MAKE HAS
A LITTLE SAFFRON IN IT. SO IT HAS A LITTLE MORE HEAT.
IT’S NOTHING BORING ABOUT THIS
COMFORT FOOD OR PASTA, CARBONARA, WHICH TENDS TO BE VERY RICH AND
I ADDED SPRING GREEN VEGETABLES
TO IT. UM OR AN ULTIMATE BEEF STEW
WHICH HAS INSTEAD OF KIND OF STRINGY MEAT THAT’S
KIND OF DRY. IT’S GOT SHORT RIBS, BOTTLE OF
BREAD AND WINE. LITTLE COGNAC GREAT FLAVOR. WILL YOU LADLE OUT SOME OF THAT
DELICIOUS TOMATO SOUP AND JUST
TELL US WHAT DID YOU, WILL YOU BE? HOW DID YOU MAKE THAT? SO THIS I STARTED WITH, UM, ONIONS, LEEKS AND SHALLOTS JUST
SAUTEED THEM. I LIKE THAT. AND TOMATOES AND, UM, AND SOME MILK AND CREAM
AND SAFFRON AND A LITTLE BIT OF
HEAT, LITTLE RED PEPPER FLAKES. DO YOU DUNK THAT GRILLED CHEESE IN? YOU’RE A DUNKER? OH, THAT’S A GOOD IDEA. I’VE
NEVER BEEN A DUNKER NOW. I AM. THAT’S A GOOD IDEA. AND I JUST PUT A LITTLE BIT OF
PARMESAN CHEESE ON TOP AND A LITTLE PARSLEY. JUST GIVE IT A LITTLE. AND
YOU’VE GOT THE EASY CREAMY TOMATO BISQUE YOU’VE EVER
HAD. JUST, JUST QUICKLY, I’M DYING TO KNOW YOU COOK SO
MUCH DURING THE PANDEMIC FOR YOU
AND JEFFREY WHEN YOU GUYS DO DECIDE TO DO
TAKE OUT AND YOU’RE EXCITED BY
THAT. WHAT SORT OF CUISINE DO YOU
ORDER THAT YOU GET EXCITED THAT
COMES TO YOUR DOOR? THE SAME KIND OF THING I MAKE AT
HOME. I LIKE, I MEAN, LAST NIGHT WE
HAD ROAST CHICKEN AND RISOTTO,
WHICH WAS WONDERFUL. UM I MEAN, I LIKE, I LIKE A
PIZZA FROM THE LOCAL PIZZERIA. UM I LIKE, YOU KNOW, JUST SIMPLE
HOME COOKING. SO WE CALLED IN ONE OF OUR
FAVORITE BARBECUE EXPERTS, EXECUTIVE CHEF AND OWNER OF PIG
BEACH AT AB LOVE OUR MATT ABDO. HE’S SHOWING
US A DELICIOUS BRISKET BEEF
STEW. THAT’S PERFECT TO WHIP UP THIS
WEEKEND. CHECK IT OUT. HEY, GUYS, THAT’S RIGHT. BARBECUE SEASON IS ALL SEASON
LONG, BUT THERE’S NOTHING QUITE
LIKE A HEARTY, WARM BEEF STEW TO WARM YOU UP ON
ONE OF THESE COLD WINTER NIGHTS. SO, IN FRONT OF YOU TODAY, WE’RE TAKING BEEF STEW AND
KICKING IT UP TO THE NEXT LEVEL BY USING MY FAVORITE
CUT OF BARBECUE MEAT. THE KING OF MEATS, THE BRISKET. NOW, WHAT I LOVE ABOUT THIS IS THAT I
FIND THAT THE BRISKET IS ONE OF THE MOST PERFECT MEATS TO
STEW AS WELL AS SLOW, LOW COOK WITH SOME SMOKE FOR
BARBECUE. BUT THERE’S TWO THINGS I WANT TO
MAKE CERTAIN EVERYBODY OUT THERE
KNOWS ABOUT THE BRISKET WITHIN THIS BIG CUT OF MEAT I
HAVE IN FRONT OF ME. HERE,
THERE’S TWO PIECES PRIMARILY. THERE’S WHAT’S CALLED THE FLAT AND WHAT’S CALLED THE POINT. THE POINT IS THAT PART THAT YOU
ALL KNOW AND LOVE IS THE MOIST OR THE FATTY PART
OF THE BRISKET. AND THAT’S THE PART OF THE
BRISKET. WE WANT TO MAKE THE
STEW. IT’S GONNA MAKE THOSE BEAUTIFUL
MOIST, DELICIOUS BEEF CUBES. SO WE’RE GOING TO CUT AWAY THE
FAT. AND THEN YOU CAN SEE WITHIN THIS
BIG PIECE OF THAT POINT, THERE’S ALL THIS BEAUTIFUL
MARBLING IN THE FAT. WE’RE SIMPLY JUST GOING TO TAKE
THIS, CUT IT INTO ABOUT ONE INCH CUBES
OR SO, 1.5 TO 1 INCH CUBES OR SO AND YOU CAN LEAVE ALL THAT FAT
IN THERE. IT’S ALL GOING TO RENDER OUT
BEAUTIFULLY WELL. AND THEN WE’RE GONNA TAKE THIS
SEASON IT UP WITH SOME SALT AND PEPPER AND TOSS IT
IN FLOUR. THE NEXT STEP IN OUR BIG DUTCH
OVEN POT. YOU WANT TO USE AROUND A SEVEN
QUART DUTCH OVEN POT OR LARGER. BRING IT UP TO A MEDIUM HIGH
HEAT WITH A HALF A CUP OF
VEGETABLE OIL. WE’RE GONNA TAKE THOSE BRISKET
POINT CUBES THAT NICE FATTY,
MOIST, BEAUTIFUL, DELICIOUS BRISKET CUBES, TOSS
THEM IN SALT, FLOUR AND PEPPER AND BROWN THEM OFF UNTIL THEY’RE
NICE AND EVENLY, GOLDEN BROWN ON
ALL SIDES. LIKE YOU SEE HERE IN THIS PAN AFTER THE MEAT’S
BEEN ALL BROWNED, ALL THESE DELICIOUS BROWN BITS
AND GOODNESS. THAT’S WHAT’S CALLED THE FOND.
THAT IS INCREDIBLE FLAVOR TO THAT. WE’RE GOING TO ADD IN ABOUT 4 TO
5 CLOVES OF SMASHED GARLIC AND GET THAT UNTIL IT’S NICE
AROMATIC AND LIGHTEN AND GOLDEN
BROWN. AND THEN THIS IS THE SECRET
GUYS. I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GOING TO FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GOING TO HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND
FLAVORING THE STEW AND A LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GOING TO COOK THAT FOR
ABOUT TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GOING TO DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKING A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE,
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GONNA TAKE THIS AND REDUCE
THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY.
SOMETHING THAT I LOVE THAT
REALLY AMPS UP. ALL THE FLAVOR IN THIS STEW IS I’M GOING TO TAKE ONE OF
THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD
IT IN RIGHT TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER, LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW. YOU’RE IN HAPPY THOUGH WITH THIS
BRISKET, RED WINE BRAISED BEEF
STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS. I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LUCK TO Y’ALL YUMMY. THANK YOU SO MUCH MATT AND FOR
THIS RECIPE AND MORE. HEAD TO
TODAY.COM/FOOD TODAY. NUTRITIONIST JOY BAUER
CELEBRATING NATIONAL SOUP MONTH.
CHECK IT OUT. HI GUYS. WE ARE CELEBRATING
NATIONAL SOUP MONTH WITH TWO
SUPER DUPER SOUPS. AND THE FIRST SOUP IS A POTATO
LEEK SOUP. I’M GONNA HEAT A
LITTLE BIT OF OLIVE OIL AND I’M GONNA ADD IN MY LEEKS. I’M ADDING IN A LITTLE BIT OF
SALT AND I WILL SAUTE THEM FOR ABOUT
FIVE MINUTES. SO IF YOU HAVE NEVER
EXPERIMENTED WITH LEEKS BEFORE, THIS IS DEFINITELY A RECIPE FOR
YOU. IT’S A GREAT FIRST DATE. NOW
WE’RE ADDING IN TWO PEELED AND
DICED RUSSET POTATOES. THEY ARE GREAT FOR THE IMMUNE
SYSTEM BECAUSE THEY HAVE A LOT
OF VITAMIN C AND ALSO THEY ARE BUSTING WITH
POTASSIUM FOR HEART HEALTH. NOW, A SPRINKLING OF DRIED THYME AND THIS IS A REDUCED SODIUM
VEGETABLE BROTH. I’M PUTTING IN SIX CUPS. YOU’RE GONNA LET THIS COME TO A
BOIL AND THEN REDUCE THE FLAME AND
JUST LET IT SIMMER FOR ABOUT 20
MINUTES. IT’S TIME TO PUREE. I’M USING AN IMMERSION BLENDER
RIGHT IN THE POT. BUT YOU CAN
ALSO TRANSFER SMALL BATCHES OF THE
SOUP INTO A REGULAR STANDARD
BLENDER AND PUREE. IT JUST AS SIMPLY BUT
JUST BE CAREFUL BECAUSE IT’S
VERY HOT. I LIKE TO ELEVATE IT BY ADDING SOME CHOPPED SCALLIONS AND SOME CRUMPLED COOKED TURKEY
BACON BECAUSE AM I RIGHT? EVERYTHING’S BETTER
WITH BACON. MM THAT IS GOOD. AND NOW WE’RE GONNA MAKE A
MINESTRONE WITH NINE SUPERFOODS. SO HERE I’VE WARMED A LITTLE BIT
OF OLIVE OIL AND I’M SAUTEING MY
ONIONS, SOME CARROTS AND CELERY, SOME SALT AND A LITTLE BIT OF PEPPER. AND I’LL SAUTE THIS FOR ABOUT
FIVE MINUTES OR SO TO GET THE
VEGETABLES NICE AND SOFT. I’M ADDING IN TOMATO PASTE AND SOME GARLIC AND I’M GONNA MIX THIS JUST FOR
ABOUT A MINUTE. SO THE GARLIC
BECOMES AROMATIC AND THE TOMATO PASTE IS MIXED
WITH ALL OF THE SAUTEED
VEGETABLES. AND NOW WE ARE READY TO BUILD
OUR MASTERPIECE. A CAN OF DICED TOMATOES WITH THE LIQUID, TWO
CANS OF BEANS. NOW I’M USING WHITE BEANS HERE,
BUT YOU CAN USE WHATEVER IS IN
YOUR PANTRY. THAT’S THE NICE PART ABOUT THIS
RECIPE. EVERYTHING IS
CUSTOMIZABLE. I’M PUTTING IN TWO BAY LEAFS AND
A LITTLE ROSEMARY THYME AND
OREGANO. I HAVE EIGHT CUPS OF A REDUCED SODIUM
BROTH. STIR THIS AROUND, BRING IT TO A BOIL AND THEN
REDUCE THE HEAT AND SIMMER IT
FOR ABOUT 45 MINUTES. THEN I ADD IN SOME FRESH GREEN BEANS. YOU CAN
USE FROZEN AS WELL AND A WHOLE LOT OF CHOPPED KALE. AND I’M JUST GONNA STIR THIS
AROUND JUST ABOUT FOUR MINUTES OR SO AND LAST BUT NOT
LEAST PASTA. SO THIS IS WHOLE GRAIN PASTA AND
I COOKED IT 1 TO 2 MINUTES
BEFORE EL DENTE. AND THEN I LIKE TO JUST TEAR A FEW FRESH BASIL LEAVES. CLASSIC MINESTRONE
IS ALREADY REALLY GOOD FOR YOU. BUT THIS ONE IS THAT MUCH BETTER
BECAUSE I DOUBLED UP ON THE
BEANS. SO THERE’S MORE PROTEIN. THERE’S
MORE FIBER AND I ADDED KALE AND
GREEN BEANS. SOUP IS ON. MM YOU NEED THIS RECIPE THAT’S GONNA BE PERFECT FOR THIS
WEEKEND. SO YOU LOOK FOR THOSE
DELICIOUS RECIPES. HEAD TO TODAY.COM/FOOD. WE ARE BACK WITH TODAY FOOD AND
MORE BACK TO SCHOOL HEALTH. THAT’S RIGHT IN THE START OF THE
NEW SCHOOL YEAR HERE MEANS
YOU’RE PROBABLY LOOKING FOR SOME EASY RECIPES THAT YOU
CAN JUST GET OUT ON THE KITCHEN
TABLE. AND HERE ARE THE FEW SUGGESTIONS
IS CHILDREN’S BOOK AUTHOR SARAH THOMAS ON A MISSION TO
HELP KIDS TRY TO TRY SOME NEW FOODS IN THE BOOK.
KALAMATA KITCHEN. SARAH. IT’S GOOD TO
HAVE YOU AND YOUR KIDS ARE
TRICKY RIGHT NOW. DO YOU THINK IT’S A GOOD IDEA TO
TRY TO GET THEM WHEN YOU’RE, THEY’RE YOUNGER TO TRY NEW
CUISINES SO THAT YOU CAN MAYBE
SET THOSE, THOSE TRENDS EARLY ON? YES, THANK YOU. I’M SO EXCITED
TO BE AND YES, ABSOLUTELY. I MEAN, I
GREW UP EATING THESE FOODS. SO, WHAT WE KNOW IS THAT KIDS DO
ENJOY THESE FOODS. IT’S JUST A MATTER OF WHEN AND
HOW THEY’RE EXPOSED TO THEM. SO YOU SAID THIS ACTUALLY SMELLS
LIKE YOUR HOME AND IT SMELLS AMAZING. SO WHAT’S THE FIRST, THE FIRST DISH WE’RE GOING TO
MAKE IS CHICKEN STEW. THIS IS A, THIS IS A TRADITIONAL
CHICKEN STEW FROM KERALA, WHICH IS WHERE MY FAMILY IS FROM
IN INDIA AND I’VE ALREADY FRIED OFF SOME
SHALLOTS IN THIS OIL. IT ALREADY
SMELLS REALLY GOOD. UM YEAH, AND WE START OFF BY
JUST COOKING SOME ONIONS FOR
ABOUT A MINUTE AND THEN IF YOU WANT, YOU CAN
TAKE SOME OF THOSE CURRY LEAVES
OFF OF THE BRANCH. YEAH. AND WE’RE GONNA, AND HOW DO YOU
GET THESE SPECIFIC LEAVES? CAN YOU GET THEM FROM GROCERY
STORE? YEAH, I THINK YOU CAN FIND THEM
IN MOST INTERNATIONAL MARKETS
AND INDIAN STORES. YOU CAN ORDER THEM OFFLINE.
THEY’RE SUPER FRAGRANT. I HIGHLY RECOMMEND GETTING THE
FRESH ONES AND WITH THE CURRY LEAVES WILL
ADD IN THE GINGER AND THE
CHILIES AS WELL, WE JUST, YEAH, ABSOLUTELY. THANK
YOU. AND WE REALLY JUST LIKE LIGHTLY.
YES. EXACTLY. UM, YOU KNOW, IF YOU, YOU CAN
TONE THIS UP OR DOWN FOR YOU TO THOSE CHILIES FOR KIDS, THEY’RE NOT. SO, AGAIN, I GREW UP EATING IT
BUT IF YOU’RE NOT USED TO EATING
THEM, USE ONE, YOU KNOW, AND D SEE THEM, THIS IS WHERE YOU START TO ADD
IN NEW FLAVORS FOR YOUR KIDS.
EXACTLY. RIGHT. THINGS I’VE NEVER COOKED WITH BEFORE. REALLY? OK. THIS IS
A GREAT RECIPE TO TRY IT OUT. LIKE I’M INTIMIDATED. THAT’S A PERFECT, THAT’S PERFECT. JUST LIKE THAT CARD IN OR YOU CAN ADD IN TWO OF THE
CINNAMON STICKS AND SOME OF THE
CLOTHES AS WELL. AND THIS IS WHERE IT STARTS TO
SMELL REALLY, REALLY GOOD. DID I MISS THIS? OH, NOT YET. NOT YET. SO NOW
WE’RE GOING TO PUT IN THE
CHICKEN AFTER THESE HAVE BEEN COOKING FOR A LITTLE BIT. GO, GO. YEAH. AND THIS, WE’RE JUST GOING TO
COOK. SO IT WAS BONELESS CUBES. YOU CAN USE BONE INTO IT.
ADDS A REALLY NICE FLAVOR AND YOU’RE JUST PRETTY MUCH.
EXACTLY. RIGHT. THAT YOU CANNOT BEAT THAT. JUST PUT THIS FOR 2 TO 3
MINUTES. OH, THANK YOU. YES, THANK YOU. THANK YOU. I KNOW. NO, THE POINT IS TO EAT IT AND
ENJOY IT. RIGHT. SO THIS IS A ONE POT DISH. SO AFTER THE CHICKEN HAS COOKED
FOR A LITTLE BIT, SO I WANT THOSE FIRST
IMPRESSIONS. SO POTATOES AND A LITTLE BIT OF VINEGAR AND IT’S, YOU KNOW, IT’S REALLY LIKE
MINIMAL EFFORT, SO MUCH FLAVOR. AND IT’S SUCH A
GOOD WAY TO INTRODUCE KIDS TO
THIS CUISINE. WHAT’S THIS DISH? LET’S MOVE DOWN BEFORE. SURE. SO NEXT UP, THIS IS MY
MOM’S THE RECIPE. SO THIS IS ONE OF THE
FIRST FOODS THAT I GREW UP
EATING. AND, YOU KNOW, THIS IS A, THIS
IS A STAPLE THAT ENJOYED BY
INDIAN FAMILIES ALL OVER. AND WHAT WE’RE GOING TO DO
TODAY, IT’S ACTUALLY THE RECIPE THAT’S
FOUND IN THE BACK OF THE BOOK AS
WELL AND INSPIRES KAM AND AL ADVENTURE IN THE STORY. I WAS REALLY INSPIRED AS A KID
BY THE SOUNDS AND SENSE OF
SPICES GOING. SO WHAT WE’RE GOING TO DO IS
TEMPER OR GLOOM. OUR SPICES, YOU KNOW, ARE YOU USE THESE ARE MUSTARD
SEEDS AND YES, THEY ARE POPPING
LIKE FIREWORKS IN THE BOOK. SO ACTUALLY AS SOON AS THEY
START POPPING, YOU’RE GOOD TO GO AND WE’RE GOING TO ADD IN SOME
GARLIC CHILIES AND GINGER HERE AS WELL. WE REALLY JUST GOING TO COOK
THESE UNTIL JUST FOR A LITTLE BIT BECAUSE I LIKE THAT
KIND OF FRESHER FLAVOR. YES. AND THAT SMELL. THIS WAS A REALLY ENGULFING. I, I REMEMBER THIS BEING LIKE WHAT
MY HOUSE SMELLED LIKE ALL THE
TIME. SO THANKS MOM. I WAS REALLY LUCKY YOU. SO WE REALLY JUST COOK THIS FOR
A MINUTE. LET EVERYTHING GET
KIND OF LIGHTLY BROWN. BUT THAT THAT YOU’RE PUTTING IN WHAT THAT IS
ACTUALLY JUST THE DRIED LENTILS,
RIGHT? SO THE NICE THING ABOUT THAT IS LIKE, YOU CANNOT MESS THIS ANYTHING LIKE IT. I LOVE THAT. SO IT IS SO GOOD. AND THEN LIKE A GRILLED CHEESE, DIPPING A TOMATO
KIND OF COMFORT FOOD. YES, IT’S
ABSOLUTELY COMFORT. ARE YOU DIP IT IN THAT? I’VE NEVER ACTUALLY
DONE THAT ON TO IS A GREAT THING. IT’S GREAT. I
USE LEFTOVER. SO WE WANT TO THANK YOU THAT. OF
COURSE. THAT RECIPE AGAIN IS IN THE BACK
OF THE BOOK KALAMATA KITCHEN. IF YOU’VE BEEN CURLING UP WITH
COMFORT FOOD TO GET YOU THROUGH
THE CHILI DAYS, YOU KNOW, THERE’S NOTHING
BETTER, NOTHING BETTER THAN A
STEAMING BOWL OF HOT SOUP. WE WANT IT NOW. CHEF ED HARRIS
AT JUST WHAT THE DOCTOR ORDERED. HE’S THE AUTHOR OF VEGAN FOOD. YOU WANT TO EAT SOUP CAN BE SO GOOD AND YOU
DON’T NEED, YOU KNOW, A TON OF THINGS LIKE VERY SIMPLE
RECIPES ARE DELICIOUS AND
HEALTHY AND GOOD FOR US. TELL US WHAT WHAT WE’RE MAKING. SO TODAY WE ARE MAKING A CHARRED
CAULIFLOWER SOUP. REALLY SIMPLE INGREDIENTS, BUT
SUPER DELICIOUS. AND IT’S A
MULTI-PURPOSE SOUP. ALL RIGHT. SO FIRST THINGS FIRST, I’M GONNA
JUST HAVE SOME, I HAVE OIL AND UM MY ONIONS AND
GARLIC IN THIS SAUTE PAN THAT I LIGHTLY STARTED TO COOK
ALREADY AND WE’RE JUST PRETTY MUCH GONNA
SWEAT THIS TO GET SOME COLOR AND DEVELOP
SOME FLAVOR. ONE OF THE KEY THINGS ABOUT, YOU KNOW, COOKING PLANT BASED
FOOD IS THAT YOU WANNA TRY TO CREATE FLAVOR EVERY STEP OF THE
WAY LOOKS DELICIOUS. OK? SO ONCE THIS IS READY, WE’RE GONNA REMOVE ALL OF THE AROMATICS, WHICH IS OUR ONIONS AND GARLIC
AND WE’RE GONNA RESERVE THE OIL
INTO THE PAN THAT IT’S IN BECAUSE
WE’RE GONNA USE THAT SEASONED
OIL. YES, WE’RE GONNA USE THIS SEASONED
OIL TO SEAR THE CAULIFLOWER AND DEVELOP EVEN
MORE FLAVOR. OK. SO NOW YOU’RE SEARING
CAULIFLOWER RIGHT THERE ON THE
STOVE. HOW LONG DOES IT TAKE AFTER YOU
PUT THAT IN? SO IT TAKES ABOUT 2 TO 3
MINUTES. IT REALLY DEPENDS ON THE SIZE
THAT YOU CUT YOUR CAULIFLOWER, RIGHT? SO BIGGER FLORETS WILL TAKE A
LITTLE BIT MORE TIME. AND THEN ALSO IT DEPENDS ON THE
FLAME. IF YOU HAVE IT ALL THE WAY UP
OR, YOU KNOW, MEDIUM FLAME. ARE YOU TRYING TO, ARE YOU TRYING TO COOK TILL IT’S
SOFT OR JUST MAKING IT BROWN? UM YOU WERE JUST MAKING IT
BROWN. AND THE REASON WE’RE DOING THAT
IS BECAUSE CAULIFLOWER HAS
NATURAL SUGARS AND YOU WANT TO REALLY GET A
DEEP CARAMELIZATION. SO BY CARAMELIZING THEM, IT BRINGS OUT WAY MORE FLAVOR
THAN IF YOU WERE TO JUST THROW
THEM INTO YOUR POT. THAT’S YOU’RE GOING TO USE TO BOIL THEM
WITH, RIGHT. SO ALL THE CAULIFLOWER WHEN IT’S
DONE BEING CARAMELIZED, IT LOOKS
LIKE THIS, RIGHT? AND IT’S FULLY CARAMELIZED AND TO THIS, WE’RE GOING TO ADD
THE AROMATICS THAT WE JUST
CARAMELIZED EARLIER ON, WHICH IS
THE ONIONS AND GARLIC. RIGHT. TO THAT. WE’RE GONNA ADD
OUR SALT AND PEPPER. YOU WANNA DEFINITELY SEASON ALL
THE WAY. RIGHT? OK. WHAT’S THAT? THEN? WE’RE
ADDING OUR FRESH THYME. RIGHT. I JUST PICK THE LEAVES
OFF. SO THERE’S LESS STEM AND THEN TO THIS WE’RE ADDING
OUR VEGETABLE STOCK. YEAH. SO IT’S COMPLETELY VEGAN. WOW,
THAT’S GOOD. YES, 100%. BUT IF YOU’RE NOT VEGAN AND YOU
WANTED TO GO A DIFFERENT ROUTE, YOU CAN USE CHICKEN STOCK, YOU
CAN USE VEAL STOCK. UM AND YOU CAN USE ANYTHING THAT
WOULD MAKE IT NOT VEGAN. SO HOW LONG DO YOU NEED TO COOK
THAT, ED? SO THIS WILL COOK FOR ABOUT I’D SAY 10 MINUTES OR SO. UM
BECAUSE THE FLORETS ARE SMALL. SO THEY WON’T TAKE THAT LONG ONCE IT’S AT THIS STAGE, WE WANT
TO JUST COVER IT, BRING IT UP TO
A FULL BOIL, RIGHT. THE WHOLE POINT OF THIS IS TO
LET THE FLAVORS KIND OF STEW
TOGETHER. SO COVER IT, BRING IT UP TO A
BOIL AND THEN TURN IT DOWN AND
LET IT SIMMER. ONCE IT SIMMERS, WE GET THIS REALLY DEEP RICH
BROTH WITH THE CAULIFLOWER
THAT’S FULLY COOKED, RIGHT? AND BY DOING IT THIS WAY, YOU GET A REALLY FORK TENDER
CAULIFLOWER AND THAT’S WHAT YOU
WANT. YOU WANT, YOU WANT IT TO ALMOST
LOOK TRANSLUCENT, RIGHT? SO ONCE IT’S READY, WE TURN THE FLAME OFF COMPLETELY BECAUSE IT’S VERY, THIS IS THE TRICKY PART AND WHEN
I SAY TRICKY IS BECAUSE WE’RE
ABOUT TO PUREE AND WE WANT TO ADD OUR CREAM. THIS RIGHT? IS THAT HEAVY CREAM? OH SO IT’S NOT VEGAN ANYMORE. IT
LOOKS LIKE HEAVY CREAM. SO WHEN I SAY CREAM, THIS IS MY
COCONUT MILK AND IT’S A REALLY
NICE COCONUT MILK. SO, YES, YES, I KNOW YOU LIKE COCONUT. I DO. SHE LIKES IT IN HER OIL. SO YOU,
YOU PUT THAT IN THE BLENDER AND
JUST STIR THAT UP. SO ONCE THIS IS BOILED AND IT’S
COOKED, YOU ADD YOUR MILK TO
THIS, RIGHT? UM AND YOU LET IT COOL FOR 10
MINUTES BECAUSE THE IDEA IS WHEN YOU PUT IT INTO
YOUR BLENDER, IF IT’S PIPING HOT, ONCE YOU START BLENDING THE
PRESSURE AND THE HEAT WILL POP, WILL POP THE LID AND THAT COULD
BE A REALLY BAD THAT HEY, ED, WE GOT A ROCK AND
ROLL. WE GOTTA GO BUT WE WANT TO LET
YOU KNOW, NOT ONLY IS IT
DELICIOUS SOUP, WHICH IS A 10, YOU SAY IT’S A GREAT TOPPING FOR
PASTA? YES. YES. I MEAN THIS SOUP
DOUBLES BECAUSE IT’S FULLY
PUREED. SO LITERALLY BOIL SOME PASTA,
TOSS IT IN THERE A LITTLE BIT OF
VEGAN PARMESAN CHEESE, SOME CHILI FLAKES, PARSLEY. YOU’RE GOOD TO GO. ALL THESE SOUPS LOOK AWESOME. AND ALL THE RECIPES WILL BE AT
TODAY.COM/FOOD AND CHECK OUT
ED’S BOOK. I KNOW EVERYBODY WANTS IT. IT’S
DELICIOUS. GET IT TODAY.COM IS HERE TO HELP STARTING WITH I, I’M EXCITED ABOUT THIS. SO OUR
FIRST SUPER FOOD IS THE LEMON AND LEMONS ARE LOVELY ON SO MANY
DIFFERENT LEVELS. FIRST, THEY COME PACKED WITH
VITAMIN C, WHICH IS PARTICULARLY IMPORTANT
RIGHT NOW BECAUSE WE’RE IN THE MIDST OF COLD AND FLU
SEASON. VITAMIN C HELPS TO BOLSTER OUR
IMMUNE SYSTEM. I EVER REALLY EAT ENOUGH LEMON TO
GET THE VITAMIN C OUT OF IT. ACTUALLY, LEMONS HAVE A LOT OF
VITAMINS IN THEM. SO ONE LEMON IS ABOUT TWO
TABLESPOONS OF LEMON JUICE AND THAT GIVES YOU ABOUT 50% OF
YOUR VITAMIN C. YEAH, I ALSO LOVE THAT. THEY INFUSE CITRUSY FLAVOR AND
BRIGHTEN THINGS UP WITHOUT
ADDING CALORIES, SODIUM OR SUGAR. RIGHT? AND YOU’RE PUTTING IT IN A
CHICKEN, WE’RE GOING TO DO A SPIN ON A
SOOTHING CHICKEN NOODLE SOUP AND I’M CALLING THIS
MY CHICKEN LEMON SOUP. AND OF COURSE I PUT OR SO AND I THINK YOU’RE GOING TO LIKE IT.
WE GET FREE NOLES. YES. YES. YES. THERE’S WHOLE OR IN HERE. SO I BUILT THE SOUP WITH
ONION AND CARROT AND GARLIC. I
ADDED LEMON ZEST IN HERE. AND I ALSO ADDED IN BROTH AND THIS IS A SLURRY TO SLIGHTLY
THICKEN UP THE TEXTURE. IT’S
LEMON JUICE. SO MORE LEMON JUICE AND ARROW
ROOT, YOU ADD THAT AND YOU ADD
IN YOUR CHICKEN AND THIS IS REALLY DELICIOUS. I
HOPE YOU’RE GONNA MAKE A SPICY HOT
CHOCOLATE THIS KIND OF ALMOST
MEXICAN IT IS ARE GONNA KICK UP THE HEAT. CAYENNE IS OUR NEXT SUPERFOOD. AND CAYENNE HAS A, A COMPOUND CALLED CAPSAICIN
WHICH GIVES OUR METABOLISMS A
SLIGHT BOOST AND IT COULD ALSO HELP TO
TAME HUNGER. SO HOW DO WE MAKE THIS? I THINK YOU’RE GONNA LOVE THIS, BUT I HOPE YOU LIKE SPICE. SO HERE I HAVE ALMOND MILK AND A
LITTLE BIT OF CINNAMON. ONCE THAT’S BUBBLING, I’M ADDING
CAYENNE. THEN I’M ADDING SOME VANILLA
EXTRACT AND SEMISWEET OR DARK
CHOCOLATE CHIPS. MELT THIS ALL UP AND YOU GOTTA TRY THIS GUYS AND
THEN YOU HAVE YOUR SPICY HOT
COCOA. I’M GONNA PUT A LITTLE BIT OF WHIP ISN’T THAT GOOD? AND ON INSTAGRAM, I’M GONNA PUT THE REGULAR
VERSION WITHOUT THE KICK AND I’M
ALSO GONNA PUT IT WITH THE K BEFORE WE RUN OUT OF TIME. LET’S
TALK ABOUT THIS WHITE BEAN
CHILI. THIS IS A SMOKY WINTER WHITE
BEAN CHILI. I DRESSED FOR THE
OCCASION. SO WHITE BEANS ARE GREAT BECAUSE
THEY HAVE A COMBINATION OF FIBER AND PLANT
BASED PROTEIN STABILIZES OUR BLOOD SUGAR. OH
MY GOSH. SO HERE WE HAVE ALL THE FIXINGS
FOR A CHILI AND TWO CANS OF
WHITE BEANS, WHICH ARE FABULOUS AND ALL THESE
GREAT SPICES. SO WE HAVE SMOKY PAPRIKA. THAT’S
WHERE THE SMOKY COMES FROM. CHILI POWDER, CUMIN, SALT AND
PEPPER AND A LITTLE BIT OF
CAYENNE AGAIN TO KICK IT UP. AND WE ALSO HAVE YEAH DIVING
GUYS AND WE ALSO HAVE THAT. ALL THESE, OF COURSE, ARE ON OUR WEBSITE
TODAY.COM AND YOU GOTTA TRY IT ANOTHER HIT. IS THERE ONE QUESTION THAT
EVERYBODY ASKS THAT YOU’RE TIRED
OF NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT AND
EAT ALL THAT PASTA? I’M LIKE, I
DON’T EAT ALL THE PASTA. I EAT A COUPLE BITES OF PASTA. I
DON’T EAT ALL OF IT. HEY, EVERYBODY. I’M AL ROKER.
WELCOME TO COLD CUTS. IT’S WHERE WE PILE ON THE MEATS,
CHEESE TOPPINGS WHILE WE PILE ON
THE QUESTIONS. TODAY’S GUEST IS ONE OF MY FAVES. I HAVE KNOWN
HER SINCE SHE WAS ABOUT THREE
YEARS OLD. OH GOD, GIADA DE LA RENTA. YOU KNOW HER
FROM THE FOOD NETWORK. YOU’VE SEEN HER ON THE TODAY
SHOW? SHE’S A PRODUCER. SHE’S A
DIRECTOR. SHE’S A YES, YOU ARE. I’M JUST GO WITH
IT. YOU DO IT ALL. UH SHE’S A
BUSINESSWOMAN AND MOST
IMPORTANTLY, SHE’S A MOM AND SHE IS A VERY NICE LADY AND
HAS ALWAYS BEEN, I’M A NICE
LADY. FIRST OF ALL, HOW’S YOUR, HOW’S
YOUR DAY GOING? RED EYED AND BUSHY TAILED? READY TO
DO SOME EATING AND MAKING, I
GUESS SANDWICHES, BREAD WHEN YOU’RE MAKING A
SANDWICH. I LIKE ALL BREAD, ALL
BREAD. I LOVE BREAD, ALL BREAD. WE
HAVE, WE HAVE DIFFERENT KINDS
HERE. I KNOW. I MEAN, MY FAVORITES ARE A FOCACCIA AND A RUSTIC. RIGHT. BUT I WILL TELL YOU THAT MY
FAVORITE SANDWICHES BELONG ON A
LITTLE FACAL LIKE THIS. A LITTLE FFF. I DIDN’T KNOW THAT’S WHAT THAT
WAS CALLED. YEAH. SO IT’S A KIND
OF A MIX. IT’S ITALIAN, BUT IT’S ALSO
FRENCH. THE FRENCH MAKE THEIR
SANDWICHES ON BREAD LIKE THIS. THERE’S NOT A LOT OF DOUGH, A
LOT OF CRUST, WHICH IS MY
FAVORITE. IN FACT, WHEN I GET BREAD A LOT
OF TIMES, EAT ALL THE CRUST AND
LEAVE THE INSIDE. THAT’S NOT EASY. SO, THIS MORNING I HAD A LITTLE
TOAST AND I ATE ALL OF THE CRUST ON THE OUTSIDE OF THE
TOAST AND I LEFT THE INSIDE. SO ANYWAY, I LIKE IT BECAUSE
IT’S NOT VERY DOUGHY. SO I THINK IT’S PERFECT FOR
SANDWICHES. WOW. WELL, SEE,
SOMETHING I DID NOT KNOW. HERE’S SOMETHING ELSE. I DID NOT
KNOW. I DID NOT KNOW THAT YOU WERE
ACTUALLY BORN IN ITALY. A LOT OF
PEOPLE DON’T KNOW THAT. I DON’T KNOW WHY. I KEEP SAYING THAT I’M BORN IN ROME. I MOVED TO THE STATES WHEN I WAS
EIGHT BECAUSE I DON’T HAVE AN
ACCENT. I THINK THAT IT DOESN’T STICK.
HOW DID YOU END UP WITHOUT AN
ACCENT? BECAUSE A LOT OF PEOPLE I KNOW
WHO STARTED IN A FOREIGN COUNTRY AND HOW OLD WERE THEY? WELL, I KNOW
SOME FOLKS WHO ARE FAIRLY YOUNG.
I WAS, I WAS EIGHT AND I LOST IT. I LOST ALL THE, WELL, BECAUSE WHEN YOU GO TO
GRADE SCHOOL, GRAMMAR SCHOOL IN THE STATES YOU
END UP ASSIMILATING. AND SO, NO, BUT MY PARENTS STILL
HAVE AN ACCENT. EVERYBODY ELSE
WHO CAME HERE, I THINK THE, THE CUT OFF AGE IS
LIKE 18 TO 20. IF YOU COME HERE
BETWEEN ANYTIME AFTER 18 OR 20 YEARS
OLD, THE ACCENT STICKS. BUT ANYTHING BEFORE THEY SAY YOU
CAN GET RID OF IT, I’VE DONE A REALLY GOOD JOB. YOU
HAVE A FAKE IN THAT. I’M
AMERICAN. NO. NO, I JUST KIDDING. WE SEE YOU AS AMERICAN BECAUSE
YOU, I MEAN, IT SEEMS LIKE EVER SINCE THE
FOOD NETWORK HAS BEEN ON YOU HAVE BEEN PART OF THE
FOOD NETWORK. WELL, NOT THAT LONG. I KNOW, BUT
I’M NOT AS OLD AS SOME OF THEM.
NO, BUT YOU ARE. I’VE BEEN THERE A LONG TIME NOW. IT’S PROBABLY, IT IS LIKE A STAPLE. YEAH, IT’S
LIKE, WHAT, 16 SOMETHING YEARS DOES THAT, DOES THAT SEEM
STRANGE TO YOU THAT IT’S BEEN 16
YEARS? YES. AND WHEN I LOOK AT IT’S BEEN MORE THAN FOOTAGE FROM
THEN TO NOW. I’M LIKE, OH, WOW, DID YOU
APPRECIATE JUST WHAT YOU HAD
ACHIEVED THAT EARLY ON? THERE WAS NO ROAD MAP AT THAT
TIME. THIS IS ALL AS YOU KNOW. WELL, THE LOVE OF FOOD IS AND
COOKING IN THIS WAY IS A WHOLE
NEW ADVENTURE, RIGHT? IT DIDN’T EXIST BEFORE. YOU KNOW, PEOPLE WHO DID
WHAT I DID FOR A LIVING, THEY SORT OF WERE IN KITCHENS.
NOBODY REALLY SAW THEM RIGHT
TODAY. LOOK AT, WE’RE MAKING SANDWICHES
WITH LIKE INGREDIENTS THAT
DIDN’T EXIST. WHEN I MOVED TO THE STATES.
THERE WAS NO MORTADELLA. THERE WAS NO GOOD PROSCIUTTO,
THERE WAS NO GOOD SALAMI PANETTA DIDN’T EXIST. MY PARENTS WERE
IMPORTING THE STUFF. NOWADAYS YOU FIND A PLETHORA,
YOU FIND, YOU FIND ALL USE WORDS LIKE PLETHORA AND LOVELY
PARMIGIANO THAT DIDN’T EXIST
EITHER. SO WE’VE COME A LONG WAY FOR THE
LONGEST TIME. I ALWAYS THOUGHT
PARMESAN CHEESE WAS IN THAT GREEN CAN THAT YOU SHOULD BECAUSE FOR THE LONGEST TIME THAT WAS
PARMESAN CHEESE UNTIL THEY FINALLY STARTED
IMPORTING IT BECAUSE PEOPLE
LOVED ITALIAN FOOD. AND I THINK, I THINK ITALIAN FOOD IS ONE OF
THOSE CUISINES THAT I DON’T
THINK PEOPLE ASSOCIATE. I THINK THEY THINK IT’S AMERICAN
FOOD. WELL, LET ME ASK YOU IF YOU
WEREN’T DOING ITALIAN FOOD, WHICH YOU ARE THE MASTER OF WHAT
CUISINE WOULD YOU BE MOST DRAWN TO? UH ASIAN? REALLY? WELL, ESPECIALLY JAPANESE
BECAUSE I FIND THAT IT’S, IT’S
VERY PRETTY. I LIKE THINGS THAT ARE PRETTY.
THEY COME IN PRETTY PACKAGES. THEY’RE DAINTY, THEY’RE DELICATE
AND I THINK THAT, UM, IT’S LIKE EATING A LITTLE JEWEL,
LIKE WHEN YOU EAT A PIECE OF
SUSHI, IT’S LIKE EATING A JEWEL, RIGHT? I MEAN, THINK ABOUT THE WAY IT’S WRAPPED
THE WAY IT’S CUT ALL THE LITTLE SPECKS OF
DIFFERENT COLORS AND, YEAH, IT’S, IT’S STUNNING. AND
SO TO ME THAT WOULD BE WHAT I
WOULD BE DOING. I THOUGHT YOU WERE GONNA ASK ME
A DIFFERENT QUESTION. BUT YES,
SEE, YOU NEVER KNOW. NO, I THOUGHT YOU WERE GONNA ASK ME
WHAT I WOULD DO IF I WASN’T COOKING AND THEN I
REALIZED IT’S NOT WHAT HE’S
ASKING. WHAT WOULD YOU BE DOING IF YOU
WEREN’T COOKING SOMETHING WITH A LOT OF
ADRENALINE? LIKE BE A SPY OR BE A RACE CAR DRIVER? NO, LET’S WAIT, WAIT, WAIT, LET’S GO
BACK TO THE F YOU WANTED TO. YOU WANNA BE A
SPY? I THINK IT’S COOL. YOU KNOW
WHAT? I LIVING ON THE EDGE KNOWING ALL
THESE SECRETS AND THE ADRENALINE RUSH OF IT ALL.
IT’S PRETTY COOL. I COULD, I COULD SEE YOU AS A COME ON. I COULD, YOU’VE GOT THAT KIND OF
BORIS AND NATASHA THING. I COULD BE YOUR BORIS TO YOUR
NATASHA. SO I WOULD SAY THAT IT’S MOSTLY
MY FAMILY MOSTLY. I MEAN, OBVIOUSLY GROWING UP, I
WATCHED THE GALLEY THING. GOME JULIA CHILD, ALL OF THOSE
PEOPLE. BUT I THINK THAT MY AUNT IS ONE
OF THE BIGGEST INFLUENCES IN MY
LIFE. MY GRANDFATHER TOO, BUT I ONLY
SPENT X AMOUNT OF TIME WITH HIM
WHERE MY AUNT, I’VE SPENT A LOT MORE TIME IN
THE COOK IN THE KITCHEN, COOKING WITH HER AND TRAVELING
AND EXPLORING NEW FOODS AND
COMING UP WITH RECIPES ON THE SPOT IN
THESE EXOTIC PLACES. AND SO I THINK SHE’S SORT OF MY, YOU KNOW, SHE NEVER HAD ANY
CHILDREN. SHE IS WORKED AND MAKE MOVIES
HER WHOLE LIFE. SHE STARTED WHEN
SHE WAS 18 AND SHE’S MADE A, YOU KNOW, SHE’S BECOME UBER SUCCESSFUL AT
IT AND I FEEL LIKE SHE’S SORT OF
THE PERSON I LOOK UP TO AND THE ONE THAT I GOT THE MOST
INSPIRATION BECAUSE SHE LOVES
FOOD AS MUCH AS I DO. WELL, YOU KNOW, IT’S INTERESTING YOU SAY THAT I
THINK BECAUSE THERE’S A WHOLE
GENERATION THAT YOU ARE THE MOST FAMOUS DE LAURENTIS IN AMERICA. I’M
SERIOUS. YOU CAN’T SAY THAT TOO MUCH. WELL, THE REST OF THE
DEAL, NOT LIKE THAT, I TRY TO KEEP IT ALL IN PERSPECTIVE. I’M TELLING YOU FOR A WIDE SWATH
OF THIS COUNTRY, YOU ARE THE MOST FAMOUS DEALER. BUT FOR THOSE OF US OF A CERTAIN
AGE AND IN A KNOWLEDGE OF, OF THIS
BUSINESS, YOUR FAMILY IS A BIG
HOLLYWOOD DYNASTY. YES. WAS THERE EVER A POINT WHERE YOU
THOUGHT OF GOING INTO THE FAMILY BUSINESS
AS OPPOSED TO, YOU KNOW, FORGING YOUR OWN, YOUR
OWN PATHWAY? I DID GO INTO THE FAMILY
BUSINESS BEFORE I DID THIS. SO IT’S, IT’S A RITE OF PASSAGE
FOR IN MY FAMILY AND EVERYBODY DOES SOME KIND OF JOB IN THE
FAMILY BUSINESS BEFORE I WENT TO
COLLEGE. BECAUSE FOR MY FAMILY COLLEGE,
YOU KNOW, IN EUROPE, AT LEAST IN
THE OLD DAYS, NOT ANYMORE. COLLEGE WAS, YOU KNOW, IT WASN’T ICING ON THE
CAKE. IT WAS NOT NECESSARY, ESPECIALLY
IF YOU HAD A FAMILY BUSINESS, YOU JUST WENT STRAIGHT INTO THE
FAMILY BUSINESS. AND SO ME BEING A FEMALE, YOU KNOW, MY FAMILY IS LIKE, WHY
DON’T YOU JUST WORK ON A MOVIE? FIGURE OUT WHAT PART OF A MOVIE?
WHAT, WHAT, WHAT ROLE YOU WANNA PLAY? IT DOESN’T, NOT NECESSARILY WHEN
I SAY ROLE, I DON’T MEAN ACTING
SO MUCH AS WHATEVER, WARDROBE PROPS, WHATEVER IT
MIGHT BE PRODUCING, WHATEVER. SO I DID A COUPLE OF DIFFERENT
JOBS ON A COUPLE OF DIFFERENT
MOVIES. I EVEN DID A LITTLE, A LITTLE
ACTING AND I REALIZED I REALLY
LIKE IT. I REALLY LOVE TO COOK. I KNOW THAT DOESN’T, THAT
DOESN’T SOUND REALISTIC AT THE
TIME BECAUSE IT WERE MOSTLY MEN IN
KITCHENS. RIGHT? AND IT WAS SORT OF MANUAL LABOR
AND MY FAMILY WAS LIKE, YOU’RE
LITTLE, YOU’RE NOT STRONG. THE HELL ARE YOU GONNA DO?
THEY’RE GONNA EAT YOU ALIVE. BUT THAT’S WHAT I LIKE TO DO. SO
IF I CAN’T DO THAT, THEN I FIND SOMETHING ELSE TO DO. I
DIDN’T LIKE MOVIE BUSINESS, BUT
I DID DO IT AND I REALIZED I WAS NOT A GOOD
ACTRESS AND I DIDN’T ENJOY THE HOURS AND
I DIDN’T ENJOY MOVING LOCATIONS
ALL THE TIME. AND YOU WOULD THINK THAT I WOULDN’T
LIKE TO TRAVEL AND THAT’S ALL I
DO THESE DAYS. AND NOW ALL I DO IS STAND IN
FRONT OF A CAMERA. ALL THE
THINGS I DIDN’T LIKE I WANTED TO
DO IN FOOD BECAUSE I THOUGHT THAT I
COULD BE ARTISTIC BUT BE BEHIND
SORT OF, I DIDN’T END UP DOING, ENDED A
FULL CIRCLE RIGHT BACK WHERE I
DIDN’T WANT TO BE. BUT, BUT IN A DIFFERENT, YES. BUT WITH, WITH ALL OF THESE
THINGS AND THESE THINGS MAKE ME
FEEL VERY COMFORTABLE. SO, IN THIS VEIN, I’M VERY
COMFORTABLE AND ON CAMERA. YES. BUT I HAVE THIS BETWEEN ME
AND THE CAMERA. THERE’S ALL OF
THIS. MY CO STARS ARE SO COLORFUL AND
QUITE DELIGHTFUL. AND IN A MOMENT OF PANIC, I CAN
JUST PUT SOMETHING IN MY MOUTH. FOOD IN MY MOUTH. SORRY, I DIDN’T COMPLETE THE
SENTENCE OR THE THOUGHT VERY
WELL. BUT I MEANT ANY OF THESE PIECES
OF FOOD. WHAT’S YOUR FAVORITE MEAT? IS THIS MORTADELLA NOT BOLOGNA BUT MORTADELLA WHEN
I WAS A KID AND I WOULD SHOW UP
WITH THIS. EVERYBODY THOUGHT IT WAS
BOLOGNA. HAVE YOU EVER HAD JUST
STRAIGHT MO MORTADELLA? I, YOU SHOULD TRY. IT’S THE FIRST THING I HAVE WHEN
I LAND IN ROME. THAT ON WHITE PIZZA. NOW, WHAT
ARE THE WHITE SPECS FAT? THERE YOU GO. SO USUALLY IT’S
SEASONED WITH BLACK PEPPER AND
PISTACHIOS. IT’S QUITE DELICIOUS. YEAH, WE’RE GONNA DO A LITTLE BIT OF
PESTO. PESTO IS SORT OF LIKE MY
MAYO. OH, THAT’S INTERESTING. WELL, IT’S A FAT, IT’S A FAT. YEAH. YEAH. IT’S A TANGY FAT HERE. I’M GONNA
GIVE YOU SOME AND THEN I PUT A LITTLE
MORTADELLA ON TOP. I’M A PRETTY SIMPLISTIC PERSON
WHEN IT COMES TO SANDWICHES. AND YOU HAVE TO REMEMBER THAT
ITALIANS DON’T EAT A TON OF
SANDWICHES. WE EAT PANINI, BUT THEY’RE
USUALLY NOT EVEN A LUNCH ITEM.
THEY’RE SORT OF A SNACK. YEAH. OK. SO THEN I PUT A PIECE OF
FRESH MOZZARELLA AND WE HAVE, I PUT A LITTLE BIT OF SALT. YOU KNOW, WHAT ELSE YOU COULD
PUT IS REALLY YUMMY. HAVE YOU
EVER HAD FRIED CAPERS? YOU KNOW, I’M NOT A BIG CAPER
PERSON, BUT I’VE NEVER HAD FRIED
CAPERS. OK. WELL, I FRY MY CAPER. SO WE’RE TALKING ABOUT THE MEAT
OF YOUR CAREER OR LET’S, LET’S
WHY, NOW HAS THERE BEEN A SETBACK IN
YOUR LIFE THAT, YOU KNOW, THAT
YOU’VE HAD TO DEAL WITH? YEAH, I THINK DIVORCE. YEAH. YEAH. I WAS MARRIED FOR, LIKE, I DON’T KNOW, 12 YEARS, BUT I
WAS WITH JADE’S DAD FOR 25. SO I WAS 18 AND THEN AT 40 SOMETHING, I WAS
LIKE, OH, NOW, WHAT, NOW, WHAT DO I DO? AND PLUS MY WHOLE LIFE, I THINK
WHEN YOU’RE WITH SOME, HOW LONG HAVE YOU BEEN WITH
DEBORAH? IT’LL BE 23 YEARS. OK. SO WHEN YOU’RE WITH SOMEBODY FOR
20 SOME YEARS, YOUR IDENTITY
BECOMES, IT’S A JOINT IDENTITY IN A WAY. MAYBE NOT YOU AND DEBORAH
BECAUSE YOU HAVE VERY STRONG
CAREERS ON YOUR OWN. BUT MOST COUPLES AND ALL YOUR
FRIENDS, EVERYTHING IS SORT OF INTERTWINED. YOUR LIFE IS
INTERTWINED. I MEAN, IT’S SO FUNNY THAT YOU
SAY THAT BECAUSE WHEN I, I MEAN, I WAS SORRY TO
HEAR, YOU KNOW, YOU GUYS. YEAH, I KNOW. BUT, BUT IT NEVER, IT, NOT FOR A MOMENT CHANGED HOW I
FEEL ABOUT YOU OR EITHER
PROFESSIONALLY OR PERSONALLY. BUT I’M IN A FIELD THAT’S A LOT ABOUT FAMILY. MY WHOLE, MY WHOLE CAREER IS BASED ON
FAMILY. NOT THAT BEING MARRIED WAS THE
ONLY FAMILY, RIGHT? BUT I THINK FOR ME, WHAT I
REALIZED WAS MY IDENTITY WAS
INTERTWINED WITH HIS AND I DEFINED MYSELF BY CERTAIN
THINGS AND, AND BEING MARRIED OR A WIFE WAS
ONE OF THOSE THINGS. I SPENT SO MUCH TIME CURATING
THAT RELATIONSHIP. NOW I GOT TO FIGURE OUT WHO I AM
AND I’M ALSO 25 YEARS OLDER AND A SINGLE MOTHER AND I WORK FULL TIME AND I THINK
THAT SOCIETY CAN BE TOUGHER ON
WOMEN THAN MEN. I THINK MEN CAN COME AND GO AND
DO DIFFERENT THINGS IN THEIR
LIFE. AND I THINK WOMEN, WE, WE HOLD THEM TO A DIFFERENT
STANDARD. IT’S ACTUALLY MADE ME
MORE OF A, LET’S SAY REAL HUMAN BEING. I AM NOT AS PERFECT AS EVERYBODY
WOULD LIKE TO THINK THAT I AM. MAYBE SOMETIMES IT TAKES
SOMETHING LIKE THIS TO REALIZE
HOW APPRECIATED YOU ARE. PROBABLY AND PROBABLY I THINK
THAT’S WHAT MILESTONES IN OUR
LIVES ARE. I THINK THAT THE OTHER ONE WAS
MY BROTHER’S DEATH AT A VERY
YOUNG AGE. I WAS ALREADY DOING FOOD
NETWORK, BUT IT WAS VERY EARLY
STAGES. AND I REMEMBER WITH HIM AND HIM
DYING LITERALLY IN MY ARMS AND MY SISTER’S ARMS
AND REALIZING HOLY COW, HE JUST TURNED 30.
LIFE IS SHORT. I BETTER GET ON
IT. AND I THINK THAT’S WHEN I
REALIZED, OK, I GOTTA FOCUS MY ATTENTION, FIGURE OUT WHAT THE HELL I’M
DOING AND MAKE SURE I DO IT
BECAUSE IT’S FLEETING. SO I THINK THINGS LIKE THAT
REALLY CHANGE YOUR PERSPECTIVE
AND THEY’RE IMPORTANT, WHO ARE SOME OF THE CHEFS THAT
HELPED YOU SUCCEED WHEN I WAS
LOOKING. UM AND WORKING ON OPENING JADA
IN LAS VEGAS, UM I TURNED TO BOBBY FLAY A LOT
BECAUSE HE’D HAD A 15 YEAR RELATIONSHIP
WITH THEM ALREADY. AND HE WENT THROUGH, HE JUST HELPED ME WITH
EVERYTHING THAT CAME DOWN TO
UNDERSTANDING WHAT THIS PARTNERSHIP WITH
CAESARS PALACE WOULD BE. WHAT THE PITFALLS WERE, WHAT I
HAD TO BE AWARE OF STICKING TO
MY GUNS. I’VE NEVER DONE THIS BEFORE. I
WENT FROM ZERO RESTAURANTS TO
275 SEAT RESTAURANT IN THE BUSIEST CORNER IN LAS
VEGAS. AND SO I WAS TERRIFIED. AND SO I THINK FOR ME, HE WAS ONE OF THE PEOPLE WHO
GUIDED ME SORT OF AND REALLY
HELPED ME DAY AND NIGHT, GAVE ME HIS LAWYERS, LIKE REALLY
WAS THERE TO WALK ME THROUGH IT. SO HE WAS MY BIGGEST CHAMPION, I
THINK IN THAT REALM. IS THERE ONE
QUESTION THAT EVERYBODY ASKS THAT YOU’RE
TIRED OF? YES. HOW COULD I BE SO THIN AND EAT
SO MUCH PASTA? NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT? AND
YOU KNOW THAT PASTA, LIKE I DON’T EAT ALL THE PASTA. I EAT A COUPLE OF BITES OF
PASTA. I EAT ALL OF IT. I EAT A LITTLE BIT OF CHOCOLATE.
I, A LITTLE BIT OF THINGS. I
DON’T EAT AN ENTIRE PLATTER FULL OF ANYTHING. BUT IT’S LIKE, YOU KNOW, I THINK THAT IN EUROPE WE KNOW
HOW TO EAT A LITTLE BIT OF
EVERYTHING. WE DRINK A LITTLE BIT LIKE OUR
PORTIONS. THE PORTIONS ARE SO
MUCH SMALLER. YES. BUT IN AMERICA, THE PORTIONS ARE GINORMOUS. SO
NO ONE HAS LEARNED TO EAT SMALL
AMOUNTS OF FOOD. WE’VE GROWN UP WITH LIKE GIANT
MEATBALLS. EVERYTHING IS ALL YOU CAN EAT
AND SUPER SIZE. THAT’S ALL WE
KNOW. AND THAT WAS ALSO PART OF THE
CULTURE BECAUSE ALL THESE
IMMIGRANTS CAME HERE AND A SUCCESS STORY IN
AMERICA IS THE MORE FOOD YOU
HAVE, THE MORE MONEY YOU HAVE. SO THE BIGGER THE MEATBALLS, THE
RICHER YOU ARE AND THAT’S WHAT
PEOPLE WANTED. AND SO I DIDN’T GROW UP LIKE THAT. SO TO ME, IT’S NOT THAT STRANGE, YOU KNOW,
IT’S SO FUNNY YOU SAY THAT
BECAUSE TO MY, MY GRANDMOTHER, MY DAD’S
MOTHER’S WAY OF THINKING YOU WERE HEALTHY AND YOU WERE PROSPEROUS IF YOU
WERE A LITTLE HEAVIER, OF
COURSE. BUT THAT WAS, SHE WAS LIKE, OH CHILD, YOU GOTTA, YOU GOTTA GAIN
WEIGHT. AND HOW MANY, HOW MANY MOTHERS SAY ABOUT THEIR
SON’S HATE? IF, IF YOUR HUSBAND IS SUPER
THIN, HE’S CERTAINLY NOT HAPPY FAT. HUSBAND IS A HAPPY HUSBAND. WELL, I SHOULD HAVE BEEN REALLY
HAPPY. YOU ARE. WHAT’S THE DIFFERENCE BETWEEN
MOZZARELLA AND BURRATA? WELL, BURRATA IS DIFFERENT BECAUSE
BURRATA HAS LIKE A SHELL ON THE OUTSIDE
AND IT’S BUTTERY. SO THE DIFFERENT TEXTURE ON THE
INSIDE, IT’S THE CHURNING PROCESS THAT
MAKES IT DIFFERENT. IT’S MUCH CREAMIER ON THE INSIDE AND IT’S DEFINITELY LIKE, FOR
INSTANCE, MY DAUGHTER DOESN’T
WANT TO TOUCH IT BECAUSE IT’S JUST, IT’S TOO WET.
IT’S TOO CREAMY, IT’S TOO MILKY. YOU MENTIONED JADE. WHO, WHO’S
NINE? WHICH IS HARD TO BELIEVE. 10 IS 10 YEARS OLD. DOUBLE DIGITS.
YOU SAW HER WHEN SHE WAS LIKE AN
INFANT ON THE COUNTER? I MEAN, HOW HAS SHE CHANGED YOUR
LIFE? I THINK THAT JADE, IT MAKES ME ENJOY THE LITTLE THINGS IN THIS LIFE.
AND I THINK THAT ALL CHILDREN DO
THAT. THEY SEE THINGS, THEY GET MORE
EXCITED ABOUT THINGS AND YOU
FORGET, YOU KNOW, WE REALIZE AS WE GET OLDER WE
GET JADED BY EXPERIENCES. YES. AND I THINK THAT KIDS SORT OF
GET EXCITED ABOUT THINGS THAT YOU FORGET
SHOULD EXCITE YOU. YEAH. SECRET TO YOUR SUCCESS.
IF, IF THERE, IF YOU COULD BOIL
IT DOWN. I THINK THAT THE SECRET TO MY
SUCCESS IS HARD WORK. GOOD TIME.
I MEAN, TIMING BECAUSE I THINK YOU COULD BE THE MOST TALENTED
PERSON IN THE WORLD. BUT IF THE
TIMING ISN’T RIGHT, IT PROBABLY WON’T WORK OUT. I THINK THAT EVERYBODY WAS READY
AT THE TIME THAT I CAME OUT TO MAKE FOOD AT HOME. 911 CHANGED ALL OUR PERSPECTIVES
ON OUR FAMILIES AND I CAME UP
RIGHT AFTER THAT AND I THINK AFTER 911 PEOPLE
FELT LIKE I WANNA STAY HOME. I WANNA
INVITE PEOPLE OVER. BUT IN ORDER TO DO THAT, I NEED
TO LEARN TO COOK. AND SO THEY LOOKED WHEREVER THEY COULD TO FIND A
WAY TO MAKE IT EASY FOR THEM TO
ENTERTAIN AT HOME AND BRING THEIR LOVED ONES IN.
AND I THINK IT’S A COMBO ALL THOSE THINGS.
AND ALSO BECAUSE I’VE
STREAMLINED MY PERSPECTIVE WHEN YOU THINK OF ME, YOU THINK
OF. YEAH, BUT CALIFORNIA ITALIAN MAYBE A
LITTLE BIT LIGHTER THAN, THAN TRADITIONAL ITALIAN
AMERICAN FOOD. AND I THINK THAT’S THE KEY. THE
KEY IS TO FIGURE OUT WHAT IT IS
YOU LIKE TO DO AND REALLY LIKE STREAMLINE, IT HAVE SOMETHING THAT DEFINES YOU.
YES, AND STREAMLINE IT. YOU, YOU’VE BEEN SO INSTRUMENTAL
AND SO GENEROUS WITH YOUR TIME
MENTORING OTHER WOMEN IN THIS BUSINESS,
ESPECIALLY IN THE HASHTAG ME TOO
ERA. WHAT, WHAT’S YOUR ADVICE TO, TO
WOMEN WHO ARE LOOKING TO ENTER
THIS, THIS END OF THE BUSINESS? A LOT HAS HAPPENED AND I THINK THAT YOU, YOU GOTTA
BE STRONG AND YOU GOTTA STICK TO YOUR GUNS
AND YOU GOTTA KNOW WHO YOU ARE AND LEAN ON THE
PEOPLE AROUND YOU THAT YOU TRUST TO HELP YOU GET
THROUGH ANY HARDSHIPS, WE’RE ALL
GONNA HAVE THEM. YOU CAN’T GO THROUGH LIFE
THINKING THAT YOU’RE NEVER GONNA
ENCOUNTER A HARDSHIP. LIFE IS ABOUT THE UPS AND THE
DOWNS AND YOU HAVE TO JUST LEARN
TO DODGE THEM AND DO THE BEST YOU CAN AND REALLY
RELY ON YOUR FRIENDS AND FAMILY
TO HELP YOU THROUGH IT AND TO GIVE YOU ADVICE AND
GUIDANCE. TOP IT OFF. WE ARE TOP THREE
THINGS. TOP THREE FOOD NETWORK
SHOWS OTHER THAN YOUR OWN. OH WHAT? OH, OTHER THAN ANYTHING I’M IN
RIGHT. OK. BEAT BOBBY FLAY FOR CONTESSA. YES. AND CHOPPED. ALL RIGHT. THERE YOU GO NOW. OH FINALLY, FINALLY. CHEERS. CHEERS. OK. TELL ME IF YOU LIKE IT, IT’S NOT
GONNA BE LIKE A GRILLED CHEESE
BUT, BUT IT’S CLOSE. IT COULD BE GOOD. RIGHT? ARE YOU? THAT’S GOOD. WHAT DO YOU HAVE STILL LEFT YOU
WANT TO ACCOMPLISH? I’D LIKE TO OPEN SOME
RESTAURANTS IN OTHER PARTS OF THE WORLD OUTSIDE THE US. I WILL DEFINITELY COME VISIT
YOU. THERE YOU GO. LOOK FOR A GERARD JOTA RESTAURANT. COMING TO A COUNTRY
NEAR YOU ANYTIME SOON. THAT’S COLD CUTS. THAT’S A TAKE,
THAT’S A WRAP TAKE OFF. WHAT IS THE TIE DOING? I THOUGHT THIS WAS CASUAL FOR ME. THIS IS CASUAL BECAUSE YOU
LOOSEN THE TIE. EXACTLY. IT’S HIP. IT’S HIPSTER. WE GOT SOME HELP FOR YOU. I THINK THIS HAS HELPED. JUST
FOR ME. WE HAVE GIADA DE LA RENTA. NOBODY COOKS
PASTA LIKE HER. SHE’S BEEN
COOKING UP A STORM. THANKS TO HER AT HOME BLOG, JSY. HI, GIADA. HI, GUYS. HOW ARE YOU? LOOK HOW
CUTE YOU ARE IN YOUR KITCHEN.
LOOK AT YOU. HI. HI, HOW, HOW’S QUARANTINE LIFE
AT THAT HOUSE? UM IT’S BEEN LONG, I’LL SAY THAT. UH, BUT ACTUALLY IT HASN’T BEEN,
IT HASN’T BEEN BAD. YOU KNOW, I WAS, I WAS JUST SAYING TO A FRIEND
THE OTHER DAY THAT I KNOW MORE ABOUT WHAT MY
DAUGHTER’S DOING DAY IN AND DAY OUT EVERY SINGLE MOMENT
OF THE DAY THAN I EVER DID BEFORE AND I DIDN’T
EVEN KNOW IT. SO IT’S, UM HOMESCHOOLING IS
INTERESTING. I’VE SORT OF TRIED TO PERFECT MY
TIKTOK DANCES BECAUSE MY DAUGHTER’S HAD HER
12TH BIRTHDAY DURING QUARANTINE AND THAT IS ALL SHE WANTED AND
SHE WANTED ME TO GET BETTER AT
IT. SO I’VE BEEN DOING THAT AND OBVIOUSLY LOTS OF COOKING. SO WHAT HAVE BEEN YOUR FAVORITE
MEALS? WHAT HAVE BEEN YOUR GO
TOS DURING THIS TIME CHOCOLATE CHIP BANANA BREAD, WHICH I THINK EVERYBODY HAS BEEN
MAKING A TON OF BANANA BREAD AND UM THIS SPECIAL PASTA THAT
HAPPENS TO BE JADE’S FAVORITE THAT HAS UM GARLIC OLIVE OIL
PEAS AND PROSCIUTTO. SO NOW I WANNA GET, WE, WE WANT TO GET TO THE
RECIPE. BUT I WANT TO ASK, I
KNOW YOUR FAMILY, YOU HAVE SOME FAMILY MEMBERS IN ITALY.
AND I WAS THINKING, I’M
WONDERING HOW THEY’RE DOING. SO, MY MOM LIVES IN ITALY, IN
ROME, ACTUALLY IN THE CENTER. UM, AND IT’S BEEN, IT’S BEEN REALLY INTERESTING. IT
WAS REALLY ROUGH AT THE
BEGINNING. SO WE TALKED TO HER EVERY DAY.
WE WOULD EAT MEALS TOGETHER OVER
ZOOM. I WOULD HAVE BREAKFAST. SHE
WOULD HAVE DINNER BECAUSE WE’RE SO MANY HOURS
APART. AND I THINK THAT TALKING TO US
REGULARLY, I WAS, I WAS NOTICING TOO THAT I TALKED
TO MY MOM EVERY SINGLE DAY IN A WAY THAT I DIDN’T BEFORE I
WOULD TALK TO HER ONCE A WEEK. SO I THINK IT’S REALLY HELPED US
COMMUNICATE AND CONNECT AS HUMAN
BEINGS IN A WAY THAT MAYBE WE DIDN’T EVEN REALIZE WE
WEREN’T DOING. YEAH. THAT’S SO INTERESTING. I THINK EVEN THOUGH WE’RE FAR
APART, WE’RE STILL CONNECTED AND
I THINK ONE WAY THAT WE ARE TRYING TO CONNECT OR
AT LEAST I AM IN THIS HOUSEHOLD IS BY MEALS
AROUND THE TABLE. I THINK MORE PEOPLE ARE SITTING
DOWN AND EATING THAN BEFORE.
PROBABLY. SO. WILL YOU MAKE THIS, THIS
DELICIOUS PASTA FOR US IF I WANT TO EAT IT? SO
PROSCIUTTO. CAN YOU SEE IT? YEAH, I’LL PULL IT UP IN A
SECOND. I WANNA THROW MY PASTA.
OTHERWISE YOU CAN DO WHATEVER PASTA YOU WANT.
OBVIOUSLY. UM, I’M DOING A LITTLE BIT OF A,
A FUSILLO, LIKE A LITTLE, A LARGE FUII. BUT THAT’S MY, UM, PANCHA. CAN YOU SEE IT? YOU HAVE? SO, WHY DO YOU COOK
THAT? WHY DO YOU COOK THAT
INSTEAD OF JUST PUTTING IT IN? BECAUSE, BECAUSE I WANT IT CRISPY, IT’S
THE TOPPING. IT’S LIKE THE
GARNISH. SO I WANT IT TO BE NICE AND
CRISPY. JUST LIKE CRISPY BACON,
LIKE BACON BITS. YOU WOULD PUT ON A SALAD. YOU
DON’T WANT IT TO BE SLIM. IT’S
KIND OF NOT THAT DEFINITELY NOT, BUT YOU SAID IT
THAT WAY. NO, THANK YOU. SO YOU CAN DO IT IN A PAN OR YOU
COULD DO IT IN THE OVEN EITHER
WAY WORKS. IT JUST GETS ALL CRISPY AND IT’S KIND OF LIKE BACON. SO
YOU COULD USE BACON HERE IF YOU
PREFER AND THEN YOU JUST DUMP A BUNCH
OF, UM, OLIVE OIL AND GARLIC. IT’S SO FUNNY DOING IT THIS WAY. IT’S FASCINATING. WHAT HAVE YOU, WHAT HAVE YOU GUYS BEEN COOKING? I’VE BEEN COOKING ACTUALLY A
THREE PASTA, A THREE DISH PASTA
RECIPE, BUT THEY PUT IT ON TODAY.COM AND
IT’S BASICALLY A P PIO PEPE. HAVE THAT SAID IT REALLY NICELY. WHAT DID SHE SAY? WHAT WAS THAT? OH, WOW. SO, UM, KA DO YOU KNOW WHAT IT IS? IT CAUGHT YOU AS PEPPER AND, AND IT IS PEPPER. WHAT’S CHEESE CHICKEN? YES. BUT DO YOU KNOW
WHAT KIND OF CHEESE CATCH? YOU NO. WHAT IS IT? WHAT IS IT? UM, PAR PARMESAN? IT’S PECORINO. PECORINO. SO WE HAVEN’T HAD PECORINO. OK. SO YOU MELT SOME BUTTER? NO, I CAN’T. ALL RIGHT. SO YOU JUST BROWN THE, UM, THE
GARLIC A LITTLE BIT JUST TILL
IT’S NICE AND FRAGRANT PEAS. ANYBODY? PP YEAH, THAT’S IT. CAN YOU USE BECAUSE THAT’S ALL WE GOT. YEAH. OH, YEAH. OH, YEAH. FROZEN BE, JUST TRY TO EAT THEM IF YOU CAN, YOU KNOW, OTHERWISE IT’S A LITTLE BIT MORE
WATER IN HERE BUT NOT REALLY THAT BIG A DEAL. AND
A LITTLE BIT OF RED PEPPER
FLAKES. I DON’T PUT A LOT BECAUSE JADE ISN’T A BIG FAN OF RED PEPPER
FLAKES, BUT A LITTLE BIT IS REALLY NICE
AND HAS A LITTLE WARM AND YOU JUST KIND OF WARM
THROUGH THE, THE PEAS AND THE
GARLIC TOGETHER AND THEN YOU DUMP THE PASTA WHEN
IT’S READY. LET’S SEE HERE. J UP FIRST OF ALL, AS YOU PUT THAT
PASTA AND I KNOW IT’S DELICIOUS
BECAUSE YOU MADE IT. YOU’RE GONNA BE DOING A SHOW
FROM YOUR HOUSE, WHICH I HAVE TO
SAY WATCHING YOU COOK. LIKE THIS IS FASCINATING TO ME
AND MOVING THE CAMERA AROUND
DOING YOUR OWN THING. LIKE THIS IS GONNA BE, IS IT
WHERE, WHERE IS THIS SHOW GONNA
GONNA LIVE FOOD NETWORK? ON THE, WHAT’S IT CALLED? I CAN’T SHOOT FROM A STUDIO SO
I’M SHOOTING FROM MY HOUSE. IT SHOULD BE FUNNY. IT’S MESMERIZING. WATCHING YOU JUST PUT IN THERE. YES. I PRE GRATED PARMESAN CHEESE. OK. PUT IT IN. NO, THIS IS PY JARRITO. SO JUST TOSS IT TOGETHER. THAT’S
IT. AND A LITTLE PASTA WATER HERE, BY THE WAY, PASTA WATER IS
IMPORTANT JADA FOR THIS RECIPE AND ALL OF
JADA’S RECIPES GO TO
TODAY.COM/FOOD. AND WELCOME BACK THIS MORNING. WE ARE ROUNDING OUT RESTAURANT
WEEK ON TODAY WITH FAME,
CELEBRITY CHEF, RESTAURATEUR TELEVISION HOST AND ALL AROUND.
GREAT GUY. OF COURSE, HE ALSO HAPPENS TO BE
THE MAYOR OF FLAVOR TOWN. GREAT
GUY. UH HE IS UP EARLY FOR US IN
SANTA ROSA CALIFORNIA ALONGSIDE
HIS SON, THE DEPUTY MAYOR OF FLAVOR TOWN,
UH HUNTER F. HE ALSO THERE. GOOD TO SEE YOU BOTH. THANKS SO
MUCH FOR, HEY GOD, BEFORE WE START
COOKING, I I THINK FOLKS SHOULD
KNOW LAST YEAR YOU RAISED, I BELIEVE
ABOUT $21 MILLION FOR, FOR EMPLOYEES OF THE
RESTAURANT INDUSTRY, THE RESTAURANT EMPLOYEE RELIEF
FUND LAST YEAR. FIRST OF ALL KUDOS TO YOU. BUT SECONDLY, DO YOU THINK WE’RE
AT A POINT WHERE SOME RESTAURANTS ARE STARTING TO
GET BACK ON THEIR FEET? WELL, I ONE THANK YOU FOR
RECOGNIZING THAT. AND THERE WERE SO MANY GREAT
PEOPLE THAT WERE INVOLVED IN
RAISING THAT MONEY. WE GOT ALMOST A 25 MILLION. UH THE MONEY KEPT TRICKLING IN
THERE AT THE END, BUT THE NATIONAL RESTAURANT
ASSOCIATION WAS AMAZING IN, IN
HELPING THAT HAPPEN. WE GAVE OUT 43,000 G. BY THE
WAY, AL BUT I’LL TELL YOU. UM, YEAH, THE RESTAURANT
BUSINESS IS, WE’RE COMING BACK, WE’RE BACK A LITTLE BIT
DIFFERENT. YOU KNOW, PEOPLE ARE LEARNING A
LOT MORE ABOUT TO GO A LOT MORE
ABOUT DELIVERY. UM, THEY’RE LEARNING TO, UH, YOU
KNOW, THEY’RE KIND OF LEARNING HOW
THEIR RESTAURANTS ARE ABLE TO
WORK. THE DINING IN IS, IS STILL A
REALLY DIFFICULT PART. AND DINING OUT CAN’T HAPPEN ALL
OVER THE COUNTRY, ESPECIALLY
BECAUSE OF WEATHER. BUT UH RESTAURANTS ARE COMING
BACK, WE’RE RESILIENT. I MEAN, THIS IS, THIS IS WHAT WE
DO IN THIS INDUSTRY. YOUR NEW SEASON OF TOURNAMENT OF
CHAMPIONS, HELPS LOCAL
RESTAURANTS. CAN YOU TELL US ABOUT THE IMPACT
OF THAT? WELL? OK. SO TOURNAMENT OF CHAMPIONS IN
LISTEN, I’VE DONE SO MANY DIFFERENT
TYPES OF SHOWS ON THE FOOD NETWORK AND THIS IS REALLY
ONE OF MY FAVORITES. I DESIGNED THIS ABOUT THREE OR
FOUR YEARS AGO WITH MY BUDDY
BRIAN LANDO. AND YOU KNOW WHAT WE SAID IS WE WANT
TO MAKE A COMPETITION THAT CAN
NEVER BE DUPLICATED THIS RANDOMIZER
THAT YOU SEE SPINNING RIGHT THERE THAT GIVES A
DIFFERENT PROTEIN, A DIFFERENT VEGETABLE, UH A
DIFFERENT PIECE OF EQUIPMENT, DIFFERENT STYLE OF FOOD AND
DIFFERENT TIME FOR EACH
COMPETITION. AND THESE CHEFS ARE REALLY PUT
UNDER THE, I MEAN, THEY’RE PUT
UNDER THE GUN. I’VE NEVER SEEN ANYTHING THIS
HARD. AND I THINK IRON CHEF AND ALL
THE COMPETITIONS THAT HAVE
HAPPENED BEFORE THIS, BUT THIS ONE RIGHT HERE REALLY
PUTS THEM TO THE TEST AND THE NEW SEASON STARTS
THIS SUNDAY ON THE SEVENTH AND WAIT TILL YOU SEE THE CHEFS
AND WAIT TILL YOU SEE WHAT THEY
DO. BLOW YOUR MIND. ALL RIGHT, LET’S GET TO THIS
BURGER. YOU’RE ABOUT TO FLIP IT.
WHAT IS, WHAT IS, WHAT IS HUNTER MAKING OVER
THERE? WHAT IS HE STIRRING UP? WELL, HUNTER’S OVER HERE WORKING
ON MAKING A LOT OF SOMETHING.
100 HUNTER MAKING THE FAMOUS DONKEY SAUCE
AND WE USE THIS BY THE GALLON.
OF COURSE. NO, I DON’T KNOW WHY WE’RE
MAKING THIS MUCH, BUT IT’S GOT
ROASTED GARLIC. IT’S GOT A LITTLE BIT OF
WORCESTERSHIRE MUSTARD, A LITTLE
SALT, A LITTLE PEPPER, A LITTLE MAYONNAISE, OF COURSE. AND THIS REALLY IS, THIS IS OUR
SIGNATURE BURGER THAT WE DO AT
FLAVOR TOWN KITCHEN. WE DO IT ALL THE GUYS SPAGHETTI
RESTAURANTS AND OF COURSE, WE LOVE TO MAKE FOR YOU GUYS AT
5 A.M. IN CALIFORNIA. UM YOU’RE, YOU’RE ADDING MAC AND CHEESE TO
THIS GUY. SO THE MA, SO WE’VE GOT SOME MACARONI
THAT’S DONE HERE GOING INTO THE
CHEESE SAUCE THAT WE MADE. WE CALL IT SUPER, SUPER MELTED
CHEESE S MC. OK. SO WE’LL TAKE THIS MAC AND
CHEESE INTO THAT. HUNTER WILL GO AHEAD AND BRING ME A COUPLE OF PIECES OF CHEDDAR. IT’S MORE CHEESE THAN MAC, RIGHT? MR MAY I LIKE TO DO IS, IS REALLY
ACCENTUATE THE CHEESE SIDE OF THINGS. OK? WE’LL THROW THE DOME ON TOP OF
THAT. A LITTLE WATER. YOU WANT
TO HIT ME WITH A BUN. HUNTER? WOW. I DON’T KNOW IF YOU CAN SEE US
THROUGH. THESE AREN’T SPECIAL EFFECTS, BY
THE WAY YOU GUYS, THIS IS REALLY
US. OH, I THOUGHT HE WAS GONNA
ACTUALLY HIT YOU WITH A BUN. NO, HE WOULD TRUST ME. DON’T,
DON’T, DON’T START, HE’LL GET
INTO THIS. I MADE HIM GET UP EARLY. HE
WASN’T SUPER THRILLED ABOUT THAT IDEA. ALL RIGHT. SO WE GET A LITTLE
BIT OF THAT. HUNTER IS TOASTING
THE BUN, HE’LL HIT IT WITH A LITTLE OF
THE DONKEY SAUCE. BUT YEAH, SO TOURNAMENT OF
CHAMPIONS IS HAPPENING AND I’LL
TELL YOU, WE’RE COMING BACK. WE’VE BEEN SHOOTING A LOT OF
GUYS GROCERY GAMES, WHAT WE CALL GUYS GROCERY GAMES
DELIVERY THAT WE SHOOT HERE IN THIS KITCHEN AT
OUR HOUSE. AND WE’VE ALSO BEEN DOING A LOT
OF, UH, OF TRIPLE D TAKE OUT. SO WE COULDN’T GO TO, TO OUR FAVORITE TRIPLE D
RESTAURANT BECAUSE EVERYBODY WAS
CLOSED. BUT THE RESTAURANTS ARE STILL
OPERATING WITH THEIR DELIVERY IN THERE TO GO. SO WE SAID, HEY, WHY NOT SEND US SOME OF THOSE
NEW DISHES THAT YOU GUYS ARE DOING AND
WE’LL HIGHLIGHT THEM. SO WE STARTED TO HIGHLIGHT THESE
HUNTER. I THINK WE SHOT PROBABLY 30
SHOWS DURING THE PANDEMIC AND THAT WAS AWESOME. KEPT THE TV CREW WORKING, KEPT
THE RESTAURANTS GOING AND
HOPEFULLY KEPT PEOPLE. I’M WORRIED ABOUT THE BURGER. IS
IT GOING TO BURN? NO. DOES THAT LOOK A SHOT OF THAT BURGER. THAT IS REAL GOOD. CAN
YOU DO THAT ON A GRILL? THIS IS ON A PLAN. SO JUST BASICALLY LIKE A FLAT
CAST IRON SKILLET. HUNTER’S GOT PICKLES TOMATOES
AND ONIONS DOWN RIGHT HERE. AND LIKE I SAID, THIS ISN’T THE
SIGNATURE BURGER THAT WE DO. AND ALL THE GUY AT THE RESTAURANTS WILL HIT A COUPLE OF PIECES OF
BACON ON TOP OF THAT. I HIT A LITTLE BIT OF LETTUCE ON
TOP OF THAT. LET’S GET SOME
ONION STRAWS. A LITTLE TOUCH OF VINEGAR. IF YOU WERE IN THE STUDIO, I WOULD TAKE A BITE OF THAT
GIANT BURGER AND EMBARRASS MYSELF ON
NATIONAL TELEVISION. HEY, I’M GONNA SEND YOU THIS
BURGER. THAT’S WHAT YOU NEED TO
BE THINKING ABOUT. I LOOK AT THAT. I PAY 100 BUT A BIT OF THE BOX. HONESTLY, ALMOST 25 MILLION.
YOU’VE DONE SO MUCH FOR YOUR OWN
INDUSTRY. SO, I MEAN, CRAIG SAID IT. GOD
BLESS YOU FOR THAT HUNTER. GO
BACK TO BED. I MEAN, DON’T EVEN, NO, NO, YOU CAN’T SAY ABOUT A
HUNTER. YOU TELL ME WHERE YOU WANT ME TO
SEND THIS. I WANT TO TAKE A BITE. YOU TAKE A BITE GUY. ALL RIGHT. ALL RIGHT. SOMEBODY JUST SAID THAT THEY
WERE GONNA GIVE THOUSANDS OF
DOLLARS TO, TO THE PROGRAM IF WE, IF WE TAKE A BITE. SO I’M JUST BACK ON THE FOURTH. YOU KNOW, THIS IS, THIS IS BREAKING THE
BREAKFAST CHAMPION ROUTINE. THERE YOU GO. THIS IS ALL FOR
YOU AL I KNOW YOU APPRECIATE THIS. WATCH THE TECHNIQUE THAT HOW THEY’RE BACK AND FOR
THE RECIPE THERE, YOU CAN CHECK
IT OUT. HEAD TO TODAY.COM/FOOD. THANK
YOU BOYS. WE’LL SEE YOU IN A
COUPLE HOURS. THANKS GUYS THIS MORNING ON TODAY. FOOD,
DINNER AND A DASH. WE’RE TALKING WEEKNIGHT MEALS
READY TO EAT IN LESS THAN 30
MINUTES, 30 MINUTES OR LESS IN L A TWO WORDS FOR YOU. HAMBURGER HELPER. I HAD HAD HAMBURGER HELPER IN LIKE
25 YEARS. IT’S RIDICULOUSLY EASY
TO DO. IT’S THAT ONE OF THE COMFORT
FOODS THAT JUST STICK TO YOUR
GUT. IT’S, YOU GUYS ARE ALREADY
ENJOYING IT AND I’LL SHOW YOU HOW EASY IT
IS. LITERALLY, YOU JUST GET THE
GROUND BEEF GROUND UP AND, AND
NICE AND BROWN ADD IN THE SPICES. WE GOT A LITTLE BIT OF SALT, WE
GOT A LITTLE BIT OF PAPRIKA AND
UH MUSTARD AND GARLIC ONION POWDER AND YOU CAN SWAP OUT THE BEEF OBVIOUSLY FOR
TURKEY OR YOU COULD ABSOLUTELY
DO THAT. AND UM, WHEN I GET TO THE, UM, THE MACARONI, SEE, I’M JUST
TOASTING UP THE SPICES HERE
RIGHT NOW AND GETTING SOME FLAVOR ON
THERE. AND THEN THIS IS AN ALL
ONE POT. I DON’T LIKE TO DIRTY A LOT OF
DISHES WHEN I’M COOKING IN THE
KITCHEN ON A WEEKNIGHT. SO I’M GONNA THROW ALL THE
MACARONI INTO THE SAME POT. OH, AND IT’S NOT COOKED WHEN
YOU, WHEN YOU NOT COOKED, IT’S GONNA COOK UP
AND, AND ALL OF THE STARCH FROM THE
MACARONI IS GONNA THICKEN UP THE
CHEESE MIXTURE. SO WE GOT SOME WATER IN THERE.
YOU GOTTA GET SOME MILK IN
THERE, MILK, MILK, MILK, WHOLE MILK. OF COURSE.
YEAH. COME ON. I MEAN, THERE’S ALL THE CHEESE,
EVERYTHING ELSE. WHAT ARE YOU GONNA SKIP ON THE MILK? SO THAT ALL GETS HEATED UP AND
THEN IT TURNS INTO THIS YOUNG UN LOVELY. LIKE THERE’S A BUNCH OF UH
CHEDDAR CHEESE IN THERE. I GOT SHARP CHEDDAR AND REGULAR
AMERICAN CHEESE THAT GETS ALL
MIXED UP AND YOU CAN SEE HOW THICK IT
GETS JUST FROM THE HEAT AND JUST UM THICKENING UP FROM THE
STARCH. SO YOU USE TWO KINDS OF
CHEESE. I USE TWO KINDS OF CHEESE. YOU,
YOU USE THE WHITE CHEDDAR. YOU CAN USE THE, I LIKE TO GET A
LITTLE COLOR IN THERE. SO THAT’S
THE CHEDDAR. I, YOU ADD THE AMERICAN, IT ADDS
JUST A TANG. YEAH. MORE COMFORTING, RIGHT. I
MEAN, AMERICAN CHEESE AND BURGER
MEAT GO TOGETHER. THEY’RE MEANT TO BE TOGETHER.
WHAT ARE YOU TO IT? I’M GONNA TOP IT OFF WITH A
LITTLE BIT OF ONION AND JUST GET THAT RIGHT OVER IT.
MAKE IT LOOK ALL PRETTY. NOW, YOU CAN ALSO USE UM GLUTEN
FREE PASTA. I MADE IT WITH GLUTEN FREE A FEW
WEEKS AGO AND IT WORKED JUST AS
WELL. SOMETIMES THE GLUTEN FREE
DOESN’T GET UM LET OFF AS MUCH
STARCH. SO YOU JUST ADD A LITTLE CORN
STARCH IN THERE. JUST A TINY
BIT. AND THAT LADIES YUMMY, IT’S GOOD. AND AGAIN, THIS, YOU SAY 30
MINUTES, YOU COULD PROBABLY DO
THAT IN LIKE 20. WELL, JUST YOU NEED, YOU’RE
WAITING FOR THE PASTA TO COOK, TO GET DONE. THAT’S ALL IT IS. KIDS WOULD
LOVE IT TOO. YEAH, IT’S DELICIOUS. IT, IT’S
SO TASTY AND IT’S EASIER THAN THE BOX. NOW YOU WANT DESSERT. SO I GOT, THIS IS WOLFE’S ABSOLUTE
FAVORITE DESSERT. EVERY UM THIS TIME OF YEAR IT’S
PUMPKIN PUDDING AND YOU’RE GONNA MAKE YOUR OWN
PUDDING AND YOU’RE GONNA REALIZE
HOW EASY IT IS. SO WE GOT A LITTLE BIT OF CREAM
IN HERE. WE GOT SOME PUMPKIN
PUREE. ALWAYS GET THE PUMPKIN PUREE,
NOT THE PUMPKIN PIE MIXTURE BECAUSE YOU WANT TO ADD ALL YOUR
OWN SPICES. YOU WANNA ADD THE GINGER AND THE
NUTMEG AND THE CINNAMON AND ALL THE THINGS ALL SPICE
THAT GO IN HERE. THOSE ARE GINGER SNAPS AND THOSE
WHERE WE’RE GONNA LAYER THE PUDDING WITH
GINGER SNAPS. SO YOU GOT, WE GOT OUR WET
INGREDIENTS HERE. WE NEED TO
SEPARATE THE EGGS. OH, THAT’S A VERY SOFT SHOW. I’VE NEVER SEEN YOU DO THAT ON
YOUR SHOW. WELL, I’M GONNA GET THAT YOLK
OUT, SEPARATE THE EGGS FROM THE, FROM
THE SHOW, RIGHT? SO YOU KNOW WHAT MISTAKES HAPPEN IN
THE K THE TIME. YEAH. SO, OH WAIT FIRST I GOT TO GET THE
CORNSTARCH IN HERE. LOOK, I’M
ALL FOR CLUMPS NOW. A LITTLE BIT OF SALT. DON’T EVER
BE AFRAID OF PUTTING SALT INTO
YOUR SWEETS. IT’S GONNA REALLY JUST TAKE THE
FLAVOR THAT MUCH LIKE IT’S JUST, OH, I USE THEM. OH, SHOOT, I SHOULD HAVE SAVED IT FOR THIS. YOU KNOW WHAT? LET ME HERE WAS
DOWN THERE. GET THE EGG IN THERE. YEAH. YOU
KNOW WHAT, WHY NOT GET THE EGG YOLKS IN THERE. MIX THAT ALL TOGETHER, THAT CORNSTARCH IS GONNA THEN
PROTECT YOU AS YOU. VERY GOOD. I’M VERY IMPRESSED BETTER THAN ME CHOPPING UP THESE
EGGS. SO THEN AFTER WE’RE DONE HERE, YOU WANT TO TEMPER THIS. NOW WITH THIS HOT MIXTURE OF THE
MILK AND THE, AND THE PUREE AND
THIS PLACE AND YOU START TEMPERING THIS
TOGETHER AND MIX IT TOGETHER. THIS IS JUST, I MEAN, IT’S LIKE ME IN THE KITCHEN. I SWEAR
IT’S MUCH EASIER THAN THE ONE
I’M MAKING UP. THANK YOU, CRAIG. AND YOU GET THAT ALL MIXED
TOGETHER AND SOMEHOW IT
MAGICALLY TURNS IT OFF. NO. VALERIE, A LITTLE BIT OF BUTTER AT THE END TO TOP IT OFF AND A
LITTLE BIT OF VANILLA WHEN IT’S COOLED DOWN BECAUSE
YOU DON’T WANT TO HEAT UP THE
VANILLA. SO YOU WERE AT THE NEW YORK WINE
SHOW. WHAT WAS IT? THE FOOD I COOK FOR A LIVING. I ACTUALLY, THAT’S ALL COMING UP THE APP. YOU CAN COOK ALONG WITH ME ON THE NEW APP. I I’M GONNA SAMPLE. YOU KNOW WHAT
THOUGH? IT TURNED OUT GREAT BY THE WAY. VALERIE, BY THE WAY, ANOTHER REASON TO
LOVE VALERIE BERTINELLI, DON’T YOU THINK? OH MY GOD. I LOVE YOU. LIKE PUMPKIN PIE. IT ISN’T IT? YOU’RE VERY WELCOME. TODAY.COM/FOOD FOR THE RECIPES. WE ARE MAKING A SIMPLE AND
FILLING SUMMER SALAD. JOINING US NOW, ONE OF OUR
FAVORITES, THE FOUNDER OF FIT
COOK MEALS. KEVIN CURRY CHEESEBURGER IS ONE
OF MY FAVORITE THINGS. I LIKE TO
EAT A SALAD. SOUNDS PRETTY GOOD TOGETHER. HOW
DO WE DO IT? ALL RIGHT. FIRST OFF IS THE SAUCE BECAUSE
THE SECRET IS ALWAYS IN THE
SAUCE. SO YOU’RE GONNA TAKE A, UM, YOU
KNOW, LIKE PICKLES AND JUST DICE THEM
UP REALLY FULLY FINELY. YOU CAN’T DO THIS, JUST GO AHEAD
AND BUY SOME RELISH. YOU CAN BUY SWEET RELISH OR YOU
CAN BUY JUST THE DILL RELISH. ALL RIGHT. SO WE’RE GONNA ADD IN
SOME PICKLES HERE. LET ME TYPE THIS UP. IT’S A
LITTLE BIT FINER. OK. THERE, THERE YOU GO. ADD THAT
INTO THE SAUCE. NOW FOR THE SAUCE WE’RE GONNA
USE OLIVE OIL MAIL. IT’S A
LITTLE BIT LOWER IN FAT. I DON’T, DO YOU? NO, I JUST NEVER HEARD
OF THAT. WHERE IN THE GROCERY STORE IT’S, IT’S REALLY EASY. ALL RIGHT. AND THEN SOME GREEK
YOGURT. THIS IS GONNA BOOST A
PROTEIN. BUT ALSO ADD THAT LITTLE TSS IN THERE. II, I KNOW. WELL, I DIDN’T KNOW.
I THOUGHT MAYONNAISE WAS
MAYONNAISE. DID YOU? NO AVOCADO, AVOCADO BASE IT’S A LITTLE LIGHTER OLIVE OIL, COCONUT SUGAR FOR SOME SMOKED PAPRIKA, THAT SMOKINESS ONION. AND THEN WE’VE GOT SOME VINEGAR
HERE AND THEN SOME OLIVE OIL. I’M GONNA HAVE YOU WHISK THIS AND THEN THIS IS JUST SOME WATER
AND YOU’RE GONNA JUST ADD SOME WATER UNTIL
YOU REACH YOUR DESIRED CONSISTENCY. AND THIS IS ALSO GONNA BE
DRESSING. NOW, THIS IS GOOD FOR
BURGERS AND STUFF Y’ALL. BUT IT’S ALSO GOOD FOR SALADS IN THE COOK OUT. IT’S A, IT’S A, IT’S A TODAY SPECIAL
SAUCE. YOU KNOW, I’M LOOKING OUT
FOR YOU. THERE YOU GO. ALL RIGHT. NOW IT’S A LITTLE
CHUNKY BECAUSE I HAVE THOSE
PICKLES IN IT. YES. BUT YOU CAN TRY TO, YOU KNOW, LIKE FINE OR 20, THAT LOOKS GREAT. PERFECT Y’ALL. HEY, I KNOW SHE’S COOKING,
COOKING TODAY. ALL RIGHT. NOW WE HAVE GOT THE PROTEIN. THE
PROTEIN IS SUPER IMPORTANT. SO THIS IS SOME LEAN BEEF, BUT
YOU CAN ALSO USE TURKEY CHICKEN,
WHATEVER. YOU’RE GONNA SEASON IT UP WITH
SOME GARLIC, GARLIC. AND I PUT IT IN THERE NOW. REALLY
IMPORTANT. WHENEVER YOU’RE COOKING UP YOUR
MEAT, IT MAY HAVE SOME WATER.
OK. THAT’S, THAT’S TOO. I DON’T KNOW. YOU KNOW WHAT I WAS THINKING
LIKE SPRINKLE EVENLY BUT THAT’S WHAT THE PEPPERS YOU CAN JUST LIKE. IT’S OK. WE GOT IT, WE GOT
IT. YEAH, IT’S JUST, IT’S ALL GOOD OF ME. THE MOST IMPORTANT THING IS THAT
IF YOU HAVE A WHOLE BUNCH OF
LIQUID HERE, YOU DON’T WANT BOILED MEAT. SO JUST DRAIN YOUR MEAT, PUT IT
BACK ONTO THE HEAT AND SEE UP SOME MORE. ADD THIS IN THERE.
SEA SALT AND PEPPER. REMEMBER WE
GOTTA DO THIS. THIS IS LIVE TELEVISION. MAKE
SURE THEY KNOW WE SEASON OUR EXACTLY BECAUSE THEY’LL YELL AT
YOU. YES, WE DID, WE DID SEA SALT AND PEPPER.
THERE YOU GO. BOOM, BOOM, BOOM. NOW, FOR THE SALAD WE’RE GONNA
CHOP UP SOME ROMAINE HERE. NOW, I LIKE TO HAVE MINE LIKE PRETTY
FINELY BECAUSE I WANT EVERY SINGLE BITE TO HAVE
SOMETHING IN IT. NOW WE’VE GOT CHERRY TOMATOES.
YOU CAN HAVE THEM OR YOU KNOW, ORDER THEM. YEP. ADD IT TO OUR SALAD HERE. NOW IN
GOES THE BEEF OR YOUR PROTEIN. WHAT’S A CHEESEBURGER? WITHOUT
WHAT? CHEESE? THERE WE GO. SOME ONION ACTION. WHY DON’T YOU
GO AHEAD AND TOSS THAT TOGETHER
FOR ME AND I’M GONNA ADD IN SOME OF OUR SECRET SAUCE AND YOU JUST TELL ME WHEN TO SAY
STOP. NO, I’D SAY KEEP ON GOING.
THAT’S RIGHT. YOU SAUCE THAT SAUCE. YOU CAN USE THE SAUCE ON A SEWER THING. YOU CAN USE IT ON
ANYTHING FOR A COUPLE DAYS IN THE FRIDGE, BUT IT’S NOT
GONNA LAST LONG BECAUSE YOU’RE
GONNA EAT IT. SO YOU’RE GONNA SMEAR IT.
NOW, YOU CAN HAVE THIS AS A
TOSSED SALAD. BUT I LOVE MINE IN A WRAP Y’ALL
BECAUSE YOU KNOW THIS IS ALL
ABOUT GRAB AND GO FOR THE SUMMER TIME. I’M GONNA
PUT A LITTLE BIT MORE SAUCE HERE
ON THIS WRAP. ONCE YOU GO AHEAD, THIS LOOKS
GREAT. THIS IS LIKE RESTAURANT QUALITY.
I I’M SO I’M SO IMPRESSED. OK. THESE SONGS WE’RE GONNA PUT THAT
IN THERE. ADD THAT TO THE WRAP. NOW, YOU CAN’T HAVE A CHEESEBURGER
WITHOUT THE SESAME SEED BUN. IS IT GONNA BE A NICE LUNCH FOR
KIDS OR LIKE EVEN A KID CAMP
LUNCH? YOU MIGHT WANNA ADD, I THINK THAT’S FINE. WE’RE GONNA ADD IN SOME SESAME
SEEDS. WE’RE GONNA ADD IN SOME PICKLES
AS WELL IF YOU WANT SOME MORE. ALL RIGHT. NOW, DO YOU KNOW HOW TO WRAP UP?
A A WRAP? THIS IS, THIS IS WHAT I, YOU GOTTA DO THIS RIGHT HERE.
ALL RIGHT. NOW, NOW, ONCE YOU DO THIS, YOU’RE
GONNA PUT IT TO ONE SIDE. I NEVER KNEW THAT. AND THEN THERE YOU GO. YOU DID THAT AND YOU KNOW, AND YOU SHOULD
ALSO THINK ABOUT TOASTING THEM
TOO, YOU KNOW. SO ONCE THIS IS EMPTY,
PUT THAT BACK INTO THE SKILLET,
TOAST IT, YEAH. GET IT NICE AND CRISPY
LIKE RESTAURANT STYLE, JUST PUT IT IN THERE AND THEN TOAST ALL THE SIDES OF
IT. PEOPLE ARE GONNA BE LIKE,
YO, I LIKE THAT AND WE’RE BACK WITH TODAY. FOOD LOVES FOOTBALL TO GET YOU
READY FOR THE BIG SUNDAY NIGHT BATTLE HERE ON
NBC PITTSBURGH STEELERS, L A CHARGERS HERE TO GET US IN
THE SPIRIT WITH SOME GAME DAY
EATS COOKBOOK, AUTHOR AND RESTAURANT OWNER. ADRIAN CALVO. ADRIAN, THANK YOU FOR BEING HERE OUT IN THE PLAZA. SAVANNAH JOINS US. WE START WITH
THIS BEAUTIFUL ITALIAN SANDWICH. YES, AN OUTRAGEOUS ITALIAN SANDWICH. MAXIMUM FLAVOR STYLE, LOTS OF FLAVORS WE
HAVE HERE SOME CIABATTA BREAD, SOME FRESH
MOZZARELLA. GOT TO USE THE FRESH
STUFF. WE’RE GOING TO CUT THAT INTO
ABOUT QUARTER INCH PIECES. NOW, DON’T SKIMP ON THE FRESH
STUFF. BUILDING INGREDIENTS USING GREAT INGREDIENTS IS, IS
THAT MAKES A DIFFERENCE LIKE THE CIABATTA, THE CHEWINESS, BUT THE LIGHTNESS
OF IT AS WELL. BUT YOU KNOW, ANY RUSTIC ITALIAN
BREAD REALLY WILL DO GET PP DOWN ON BOTH SIDES. I NEED A CHANGE FOR THIS AND THEN WE’RE GOING TO START
PRESSING OUR MEATS. NOW, I LIKE
TO USE PEPPERONI, PROSCIUTTO SALAMI. BUT GUESS WHAT? YOU HAVE TURKEY AND HAM LEFT OVER FOR
THANKSGIVING. SWAP THAT OUT. OK. LAY ON THE CHEESE. NOW, PLEASE LAYER
HERE. WE HAVE SOME SLICE UP AS WELL. YES. ISN’T THAT FANTASTIC? SO WE LAY SOME PEPPERS, PEPPERONCINI. IT SHOULD
LOOK LIKE THIS. WE PRESS, IT SMELLS SO GOOD WITH SOMETHING HEAVY IN THE
FRIDGE OVER THE SKILLET. GOES ON LIKE THIS. YES, YOU HAVE. LOOK AT THAT. LOOK AT THIS GUYS. THAT’S MY HALF. I LIKE THAT. I LIKE THAT NEXT, YOU KNOW, IT’S NOT FOOTBALL
WITHOUT A CASE WITHOUT A CHEESE
DIP, RIGHT? WE HAVE HERE SOME CHORIZO. OK. NOW WE’RE GOING TO USE SOME
OAXACA CHEESE OR YOU KNOW, ANY, ANY TYPE OF CREAMY MELTY CHEESE
WILL WORK. OK. SO WE SAUTE IT LIKE, SO OVER
MEDIUM HIGH HEAT. OK. NOW, THE FLAVORS REALLY COME OUT
HERE. THIS IS ONE OF THE MOST
IMPORTANT STUFF. NOT JUST TO GET A GOOD SAUTE OF THE CHORIZO FIRST TABLE. HOW IS THE PITTSBURGH SANDWICH? IT’S LIKE THAT. YOU’RE MOVING IT INTO THE
CASSEROLE? OK. NOW WE’RE GOING, SO, NOW WE’RE ADDING ON, WE’RE ADDING OUR OAXACA CHEESE OR ANY MELTY
CHEESE. EXACTLY. YOU CAN MIX
CHEESES AS WELL TOO. SURE. IF YOU CAN’T GET THAT TYPE OF
CHEESE PROVOLONE WORKS WELL. OK. GOES INTO THE OVEN UNTIL IT’S
NICE AND MELTY. SERVE IT WITH TORTILLA CHIPS AND SOME PICO DE GALLO OR SOME
SALSA. SO DELICIOUS. THAT’S MAXIMUM
FLAVOR. IT’S SO COLD. IT KIND OF
FROZE. YES. IT SEEMS TO BE HOT, SUPER COLD
HERE. I KNOW. ALL RIGHT. WELL,
OK. WHAT’S NEXT? NEXT? WE HAVE OUR CHEESEBURGER TOTS WHICH ARE CHEESEBURGER CHEESEBURGER TATER TOTS. YOU SEE IT GRABS YOUR ATTENTION, RIGHT. WE HAVE SOME GROUND BEEF, SOME ONIONS. AND WHO DOESN’T
LIKE ONIONS? AND OH MY GOSH. RIGHT. YOU SAUTE THAT ACTUALLY. YOU
WANT THIS FOR ME? OH, SURE. OK. IF YOU THINK I
CAN. OH, ABSOLUTELY. WE’RE GONNA
ADD MAYO RIGHT TO THE PAN RELISH. AND THIS IS JUST GROUND
BEEF AND ONIONS. RIGHT? MUSTARD. NOT THAT YOU’D WANT TO,
BUT YOU COULD DO GROUND TURKEY
IF YOU WANTED TO. EXACTLY. OR CHICKEN. OK. OK. SO WE SAUTE THAT
TOGETHER HERE. WE HAVE OUR TATER
TOTS. YOU’RE GOOD. THAT’S PERFECT. OK. OH, DO YOU
WANT ME TO MIX IT MORE? YEAH. MIX IT UNTIL YOU MAKE THE TATER
TOT A VESSEL FOR THIS BURGER
MEAT. HERE’S THE SECRET GUYS. THIS IS
THE SECRET. YOU USE SOMETHING LIKE THIS AND
YOU PRESS THE ALREADY BAKED
TATER TOT THE BACK OF IT. EXACTLY. THAT ALL YOUR THUMB. NOW THAT STUFFING
GOES INTO THE POTATO. ALL RIGHT. AND THEN WE TOP IT
OFF WITH SOME PICKLES, SOME SECRET SAUCE. NOW, ARE YOU
BAKING THIS MORE OR IS THIS? WE’RE GOING TO BAKE IT A LITTLE
BIT MORE. PICKLE GOES ON TOP LIKE SO NOW IMAGINE ALL THESE FLAVORS
SECRET SAUCE. NOW THE POTATO, WHAT ARE THOSE LITTLE SEEDS?
SESAME SEED THAT YOUR BUN THAT HAS, YOU KNOW, THE
SESAME SEEDS ON THE TASTE? YOU GUYS, YOU LOVE ME, YOU JUST OVER THERE AND IF YOU HAVE ANY OF THESE
LEFT, POP THEM OUT AS D’S FOR THANKSGIVING. THAT’S SO FUN. I LOVE IT. WHAT DO YOU THINK
GUYS? THAT MAXIMUM INSANE. THANK YOU. MY QUESO WAS FROZEN. ALL RIGHT. AWESOME. IT’S GOOD COLD TOO AND IT’S ALL EASY. ANYBODY CAN
DO THIS. THAT IS DELICIOUS. OK, ADRIAN, THANK YOU SO MUCH. IF YOU WANT
TO GET MORE ON THESE, PLEASE GO TO TODAY.COM/FOOD. WE ARE JOINED BY THE POPULAR
HOST OF TINY MIGHTY KITCHEN OVER ON YOUTUBE CHEF KIA DAMON. SHE IS HERE WITH A SURPRISINGLY
EASY DINNER RECIPE THAT YOUR
WHOLE FAMILY WILL LOVE. AND WE WERE STANDING OVER AND WE
WERE GETTING A WHIFF AND I WAS
LIKE, OH, IT’S LIKE I’M SEVEN. EXACTLY. EXACTLY. NO, IT’S
DEFINITELY A COMFORT FOOD. A BIT
BETTER. IT’S DEFINITELY A COMFORT FOOD.
BUT, UM, IT’S SUPER EASY TO
MAKE. FIRST. YOU WANT TO START WITH YOUR ONION. NOW I’M GONNA GO THROUGH, HOLD
IT AND SLICE IT THIS WAY AND IT REALLY DOESN’T MATTER WHAT SIZE THE ONION IS. IT
DOESN’T HAVE TO BE, YOU KNOW,
RESTAURANT STYLE SIZE. BUT YOU CAN GET DECENT SLICES ABOUT
HERE AND THEN YOU WANT TO CUT IT DOWN THIS WAY AND YOU SEE, YOU
ALREADY HAVE THOSE PIECES, RIGHT? IT’S
ALREADY NICE, RIGHT? I GOT ON THERE. YOU HAVE WHAT ELSE GOES IN GARLIC? SO I LIKE TO PUT, I’M A
GARLIC GIRL. SO I LIKE TO PUT A
FEW GIANT CLOVES OF GARLIC AND A
GREAT WAY TO DO THAT IS TO PUT THE PRESSURE ON THAT AND THEN USE THE WHOLE CLOVE AND
THEN YOU USE THE WHOLE CLOVE, BUT THEN YOU CAN JUST OPEN IT UP AND IT MAKES IT A LITTLE BIT
EASIER TO GET THAT FLESH ON GARLIC ONION AND GARLIC AND THEN YOU
CHOP UP THAT GARLIC REAL QUICK
LIKE THAT. OK? ALL RIGHT. AND GIVE IT
ANOTHER LITTLE LIKE THAT, YOU KNOW, AND THEN OVER HERE SO YOU’RE
ADDING IT TO OUR POT. THIS IS GROUND BRIEF, I SUPPOSE
YOU COULD DO GROUND TURKEY IF
YOU WERE IN THAT. YOU COULD DO GROUND TURKEY IF
YOU WANTED TO, BUT NO SHADE TO THE TURKEY
COMMUNITY. NO SHADE. THEY’RE THE TURKEY AND THEY’LL COME FOR YOU TOO. AND THEN, SO FOR THE SECOND
TIME, THEN YOU JUST ADD THE, THEN YOU GO AHEAD AND ADD IN
YOUR BROTH AND YOUR TURKEY, NOT
YOUR TURKEY. NOW, YOU’RE GONNA BE THINKING
ABOUT TURKEY. ADD IN YOUR TOMATO PASTE OVER HERE IN THE TOMATO. YOU USE THIS TO VEGETABLES FOR YOUR KIDS IN
THIS. YES. NOW, IF YOU WANT TO DO MAYBE A LITTLE
BIT OF BROCCOLI OR A LITTLE BIT OF SPINACH JUST TO
LIKE PUT IT IN THE CHEESE, THEN THAT WOULD BE OK. FOR THE
CHILDREN. YOU GOT SOME CARROTS.
WHAT’S IN THE BROTH? IS IT LIKE A BEEF BROTH? YEAH, JUST THE BEEF BROTH. PUT A SMALL PAPRIKA MIX THAT IN THYME AND THEN THERE’S BEEF BROTH HERE. NOW, WHILE I’M DOING THIS, I
ACTUALLY WOULD LIKE FOR SOMEONE
TO GREET. SHE’S HERE. SO HE’S A REALLY GREAT IDEA. AND AN EASY
THING TO DO IS YOU KEEP THE CUTTER LIKE THIS AND IF YOU PUT THE CHEESE OVER LIKE THAT, KEEP IT HORIZONTAL, THEN IT JUST SOME CHEDDAR CHEESE. COULD
YOU FINISH THAT UP FOR ME,
PLEASE? I LIKE THIS BECAUSE IT’S QUICK
AND HOMEMADE AT THE SAME TIME. YOU KNOW WHAT I MEAN? THEY LOSE THE GUILT OF THE
PRESERVATIVES AND SO YOU WANNA MAKE THAT IN? OK? HOW MUCH DO I NEED IF YOU COULD GET THE WHOLE BLOCK BUT I DOUBT YOU COULD. 00, YOU DON’T THINK SO? I DON’T THINK YOU CAN DO IT. I’M OK NOW THAT PASTA WAS NOT PRECOOKED. NO, BECAUSE WHAT’S GONNA HAPPEN
IS ONCE YOU PUT ALL THE LIQUID
IN HERE, IT’S GONNA SIMMER OVER TIME AND THEN IT’S GONNA BE DONE
ALREADY. SO THIS IS GONNA STAY ON THE STOVE TOP, THAT’S
GONNA STAY ON THE STOVETOP.
CAN’T BEAT IT. YOU’RE GONNA CLOSE THAT LIKE THAT. AND THEN WHILE YOU’RE WORKING ON
THE CHEESE, THE CHEESE IS ACTUALLY FINISHED IT LIKE THIS. NO, I THINK YOU DID A GREAT JOB.
SO YOU ADD THE CHEESE OVER THAT. YOU RESISTED THE TALKING ABOUT CUTTING THE
CHEESE. I’M SO PROUD. WHY SHOULD I WHEN I’VE GOT CRAIG MELVIN? NO, I THINK YOU’RE DOING AN
AMAZING JOB BUT AT THIS POINT
YOU ARE, IT’S OK. YOU’RE OFF THE HOOK, BUT SHE
WOULD IDEALLY PUT THIS CHEESE INTO HERE. IT’S BOOKED IT TOWARD THE END. AND KIA, WHAT, WHAT, WHAT DO WE HAVE
HERE? OH, THAT’S NUTRITIONAL GST IF YOU ADD THAT IN ADDITION BECAUSE
IT ADDS AN EXTRA PUNCH TO THE
DISH. YEAH. YEAH, JUST REALLY GOOD. THANK YOU. I APPRECIATE THAT. THANK YOU VERY MUCH AND I HELPED YOU HELP. THANK YOU. THANK YOU. NO, THANK YOU SO
MUCH. THANK YOU FOR HAVING ME. THANK YOU. I APPRECIATE THAT. I
CAN GOBBLE THAT UP. MIGHT JUST TAKE IT HOME. DINNER
IS SERVED. ALL RIGHT. THANK YOU SO MUCH. THANK YOU. SO MUCH. THANK YOU. THANK YOU. BE
SURE TO CHECK OUT HER FULL
RECIPE. IT’S TODAY.COM/. WE’VE BEEN WAITING FOR THIS
SEGMENT. OK? ONE WAY TO BOOST YOUR ENERGY IS
BY CHANGING WHAT YOU EAT. SO WE BROUGHT IN NBC NEWS AND
HEALTH NUTRITION EDITOR, OUR PAL
MADELINE FERNSTROM. SHE’S GONNA TALK
ABOUT SUPERFOODS. OK. SO WHEN SHE TALKS ABOUT THEM, WE
ALSO BROUGHT IN A CHEF, CHEF
KEVIN CURRY, HE’S THE GUY BEHIND MEN. COOK TO SHOW US HOW TO WORK
THOSE SUPER FOODS INTO A MEAL. ALL RIGHT, LET’S GET STARTED
MADELINE BECAUSE FIRST THINGS
FIRST, I ALWAYS WONDER THIS LIKE SOME
DAYS I’M DEPLETED OF ENERGY. SOMETIMES I HAVE TONS AND I
ALWAYS TRY TO BREAK IT DOWN.
LIKE WHAT DID I EAT? SO WHAT ARE THE GOOD FOODS THAT
ARE GOOD FOR ENERGY? OK. WHEN YOU THINK ABOUT ENERGY, YOU
WANT TO THINK ABOUT COMPLEX
CARBOHYDRATES, THAT MEANS THEY’RE FIBER RICH,
THEY’RE DIGESTED MORE SLOWLY. SO YOUR, ALL YOUR BODY CELLS ARE
GETTING A STEADY STREAM OF
ENERGY. AND WHEN YOU HAVE THAT ENERGY
FOR FUEL, YOU’RE GOING TO STAY PERKY AND
ENERGIZED ALL DAY. IT’S THAT STREAM OF FUEL,
KEEPING YOUR BLOOD SUGAR STABLE. OATS, OATS ARE A BIGGIE OATS, WHOLE GRAINS, UM POTATOES, ALL OF THESE ARE GONNA BE REALLY
GOOD TO GIVE YOU THAT SUSTAINED ENERGY BECAUSE
YOU DON’T WANT THAT LITTLE POP. YOU WANT IT TO LAST A LONG TIME?
OK. SO LET’S GET TO THE FIRST
SUPERFOOD THAT YOU SWEAR BY. OK. ONE OF MY FAVORITES AND IT’S
EATEN AROUND THE WORLD. THESE
ARE SWEET POTATOES. YOU CAN EAT THEM ANY TIME. THEY
ARE. NATURE’S PERFECT CARBOHYDRATE
BECAUSE THEY ARE A COMPLEX
CARBOHYDRATE. THEY HAVE A LOT OF FIBER,
THEY’RE NUTRIENT DENSE, THEY’RE FILLED WITH VITAMIN A
VITAMIN C MAGNESIUM, POTASSIUM. AND WHAT THEY DO IS GIVE YOU
THAT STEADY STREAM OF ENERGY BECAUSE
THEY’RE DIGESTED SLOWLY. REMEMBER, FIBER RICH, THEY’RE
ALSO VERY RICH IN POTASSIUM.
POTASSIUM IS A SALT. YOU HEAR ABOUT ELECTROLYTE
BALANCE WHEN YOU EXERCISE, IT’S
REALLY NEEDED FOR THAT. SO IT’S PERFECT AND AN ADDED
PLUS IT’S SWEET BUT WITHOUT
ADDED SUGARS, CAN’T GO WRONG WITH IT. ALL RIGHT. WELL, WE NEED CHEF
CURRY. OK. SO CHEF CURRY, WE GOT
A POTATO. WHAT ARE WE GOING TO EAT? YEAH, I GOT YOU. I GOT YOU MADELEINE.
THIS IS A GREAT RECIPE. THESE ARE SOME SWEET POTATO
SALMON CAKES. SO YOU’RE GOING TO GET A BOOST
OF A WHOLE LOT OF GOOD STUFF. SO WE’VE GOT OUR BAKED SWEET
POTATO HERE AND THIS IS A COOL DOWN, JUST
MASH IT UP IN A BOWL. NOW YOU
GOT TO ADD IN THE PERSONALITY. SO WE’VE GOT SOME SMOKED PAPRIKA
OR SOME CHILI POWDER, ADD IN A LITTLE BIT OF TURMERIC
FOR SOME INFLAMMATORY HELP AND THEN WE’RE GONNA ADD IN SOME
GLUTEN FREE PANCO JUST A LITTLE BIT AND THEN SOME
GREEN ONION. NOW, GONNA MIX THIS TOGETHER. NOW, THIS IS AN EGGLESS RECIPE AND
HERE IS THE REASON WHY WE ARE GOING TO BE USING SALMON TO
GO AHEAD AND DO THIS. NOW, MY GOOD FRIEND, JAMIE
OLIVER TAUGHT ME THIS. REALLY?
WE’RE NOT GOOD FRIENDS. HE JUST FOLLOWS ME, YOU KNOW,
LIKE ID, BUT HE DIDN’T LIKE MY
PHOTOS OR ANYTHING. BUT IT’S OK, JAMIE, I HAVEN’T
EVEN THOUGHT ABOUT THAT. SO WE’RE GOING TO CHOP IT UP
INTO CHUNKS AND THEN MINCE IT
LIKE THIS. AND WHEN YOU MINCE IT, YOU ALREADY COOKED THIS. YES,
THIS IS RAW. THIS IS RAW SALMON AND WE’RE
JUST GOING TO MINCE IT WITH A
KNIFE. NO FOOD PROCESSOR IS NEEDED AND IT GETS REALLY STICKY AND
THIS HELPS EVERYTHING TO STAY
TOGETHER. SO WE’RE GOING TO ADD THIS INTO
OUR BOWL. MIX THIS UP JUST LIKE THIS, MIX IT UP AND YOU GET THIS BEAUTIFUL
TEXTURE. SO YOU’RE GONNA FORM
SOME PATTIES. FIRE UP A NON STICK SKILLET, ADD
IN A LITTLE BIT OF OLIVE OIL AND YOU’RE GONNA COOK THESE FOR
ABOUT, I’D SAY ABOUT 5 TO 6 MINUTES ON EACH SIDE. YOU
CAN EVEN PLACE THESE IN THE
OVEN. AND THE COOL THING ABOUT THIS IS
YOU CAN ALSO BAKE THIS RECIPE IF YOU’RE GONNA
GET THESE SIZZLING. AND THEN LET ME TELL YOU
AFTERWARDS, ABOUT 10 MINUTES
LATER, YOU HAVE THESE GORGEOUS GIVE ME
THAT BEAUTIFUL SALMON, SWEET SWEET POTATO, DELICIOUS MADELEINE THAT THOSE COMBINATIONS ARE
GREAT SALMON, SWEET POTATO. YOU HAVE ANOTHER GOOD ONE THAT
IS A HODA FAVORITE. THIS IS OK. A FAVORITE AREA WHEN IT’S A
MATCH MADE IN HEAVEN, IT’S
PEANUT BUTTER AND BANANAS. I MEAN, WHO DOESN’T LOVE THIS? A
MATCH MADE IN HEAVEN? BECAUSE
IT’S ENERGY NOW AND LATER YOU HAVE THE BANANA
THAT’S GOING TO BE A STARCHY FRUIT THAT’S GOING TO
BE DIGESTED MORE SLOWLY OF ALL THAT FIBER. AND THEN
YOU’LL GET THAT BOOST OF ENERGY. PLUS THE LONGER LASTING BOOST
FROM PEANUT BUTTER THAT HEART HEALTHY FAT SLOWS
DIGESTION DOWN EVEN MORE. SO YOU’LL GET A POP OF ENERGY
NOW AND LATER AND YOU CAN
COMBINE IT HOWEVER YOU LIKE. ALL RIGHT, CHEF CURRY, I KNOW
HOW I DO IT. I PEEL THE BANANA AND SLATHER
THE PEANUT BUTTER ON IT. BUT I BET YOU YOU HAVE A BETTER
DRINK. SHE USES IT AS A SPOON TO RIGHT OUT. SAME THING WITH ME TOO. SO THIS TIME WE’RE GOING TO MAKE
SOME COOKIES THOUGH WITH THIS. SO WE’RE GONNA MASH UP A RIPE BANANA IN THE BOWL AND THEN
WE’RE GONNA ADD IN OUR NATURAL
PEANUT BUTTER. NOW, MAKE SURE THIS IS THE
NATURAL PEANUT BUTTER, RIGHT? MADELEINE, NOT THE KIND THAT’S
GOT ALL THE SUGAR AND EVERYTHING
ELSE. THIS IS JUST NATURAL PEANUT
BUTTER WITH THE OIL. THEN WE’RE GONNA ADD IN A LITTLE
BIT OF COCONUT SUGAR OR SOME
BROWN SUGAR AND THEN WE’RE GONNA BEAT UP AN
EGG WHISK AN EGG UP. ADD THAT IN THERE TO OUR MIX.
BOOM. ADD IN A LITTLE BIT OF THE SALT,
JUST A LITTLE BIT, A PINCH OF
SALT THERE. AND IF IT’S PAYDAY, YOU CAN ADD
IN SOME VANILLA BEAN. IF NOT JUST ADD IN SOME VANILLA
EXTRACT, MIX THIS TOGETHER. AND YOU KNOW, I’M NOT SURE ABOUT
Y’ALL, BUT I LIKE CHOCOLATE CHIP COOKIES. SO WE’RE GONNA ADD IN A LITTLE
BIT OF ANTIOXIDANT RICH DARK
CHOCOLATE SPRINKLE THAT IN. BOOM. AND THEN YOU MIX THIS TOGETHER
AND THIS IS YOUR COOKIE BATTER. NOW YOU CAN PUT THIS INTO THE
FRIDGE IF YOU NEED THIS TO FIRM
UP JUST A LITTLE BIT. BUT THEN YOU’RE GOING TO SCOOP
IT OUT JUST HOW YOU WOULD NORMAL COOKIES AND THEN BAKE
THESE FOR ABOUT 10 TO 12 MINUTES AND LOOK AT THIS BEAUTIFUL DENSE COOKIES. THANK YOU. THANK YOU, CHEF CURRY. THANK
YOU, MADELEINE. WE MISS YOU FOR THESE RECIPES
AND A BONUS ONE. POPCORN AND
GRANOLA G. GO TO TODAY.COM/HELP. A TAKE OUT FAVORITE HERE TO MAKE
EGG ROLL BOWLS TODAY. NUTRITIONIST AND OUR PAL JOY
BAUER. GOOD MORNING. JOY. GOOD MORNING GUYS. OH MY
GOODNESS. I WISH YOU COULD SMELL HOW
FABULOUS IT IS IN MY KITCHEN
RIGHT NOW. I MEAN THIS IS WHEN WE NEED
SMELL OF. I THINK YOU’RE GONNA LOVE THIS
ONE. SO IT’S LIKE A DECONSTRUCTED EGG
ROLL KIND OF TURNED STIR FRY, RIGHT. UM, AND IT HAS ALL OF THOSE
ASIAN FLAVORS THAT WE LOVE AND
WE CRAVE, BUT I’M CUTTING THE CARBS AND
I’M BUMPING UP THE PROTEIN. SO, HERE WHAT I’VE STARTED WITH,
UM, I BLASTED SHITAKE MUSHROOMS WITH SOME HEAT AND
WHAT I LOVE ABOUT THESE
MUSHROOMS, THEY’RE LOADED WITH ANTIVIRAL
PROPERTIES. AND IF YOU CAN FIND SHIITAKE, CERTAINLY YOU CAN USE, UM, BABY
BELLA OR YOU CAN USE BUTTON MUSHROOMS. ANYTHING GOES
NEXT. THIS IS JUST A STORE BOUGHT BAG
OF PRE SHREDDED COLESLAW MIX BECAUSE THE STAR IS
REALLY THE SHREDDED CABBAGE AND CABBAGE IS LOADED WITH
VITAMIN C. BUT IT ALSO HAS, UM, IT’S PART OF THE CRUCIFEROUS
FAMILY OF VEGETABLES. SO IT HAS COMPOUNDS THAT ARE
BEING STUDIED FOR CANCER
PREVENTION. AND TYPICALLY I WOULD LET THIS
WILT DOWN AND BECOME A LITTLE BIT MORE TENDER FOR
ABOUT THREE MINUTES. BUT I’M GONNA FLY THROUGH THIS
AND YOU’RE GONNA SEE HOW EASY IT
IS NEXT. LEAN GROUND TURKEY MEAT.
SO THIS IS JUST ONE POUND. YOU COULD CERTAINLY USE A LEAN
GROUND C LINE IF YOU WANT OR YOU CAN USE GROUND CHICKEN AND IT’S ALL ABOUT THE MARINADE.
IT’S ALL ABOUT THE FLAVOR. I WAS JUST ABOUT TO ASK YOU
BECAUSE RIGHT THERE IT CAN GO A NUMBER OF WAYS WITH
THE TASTE. HOW DO YOU GET IT TO TASTE LIKE,
YOU KNOW, A TRADITIONAL EGG
ROLL? THAT’S EXACTLY RIGHT. SO ALL THIS IS I’M SPRINKLING ON
TWO TEASPOONS OF GROUND GINGER, TWO TEASPOONS OF GARLIC POWDER,
A LITTLE BIT OF SALT. AND IF YOU WANT TO KICK UP THE
HEAT, YOU CAN ALSO PUT IN UH
CRUSHED RED PEPPER FLAKES. AND NOW FOR THE WET MARINADE,
THIS IS JUST REDUCED SODIUM SOY SAUCE, A LITTLE BIT OF RICE
VINEGAR. AND WE HAVE UM A DASH OF SESAME
OIL AND YOU’RE JUST GOING TO COOK
THIS AND BREAK IT UP AND I’M
GOING TO BRING YOU OVER TO MY COUNTER AND
SHOW YOU WHAT THE FINISHED
PRODUCT LOOKS LIKE. SO IF YOU CAN IMAGINE IN 20
MINUTES, THIS IS DONE. SO COME
ON WITH ME. OH CO BALANCE HERE. TWO CAMERA SHOOT. IT’S ALL ABOUT IAN BAUER AND I
HAVE A REAL TASTE TESTER COLE
BAUER IS IN THE HOUSE. WHAT YOU’RE EATING, YOU HAVE THE AIR. HE’S SO CUTE AND HE’S GOING IN
WITH CHOPSTICKS. VERY GOOD. THIS
IS WHAT IT LOOKS LIKE. I’M GONNA GARNISH IT. LOOK, IT’S
ALL SHREDDED JUST LIKE THE REAL
MCCOY. LIKE THE INSIDE OF AN EGG ROLL. AND CAN YOU SEE THAT I CAN EAT A WHOLE BOWL OF THAT RIGHT NOW? AND
REALLY QUICKLY, JOY. YOU, YOU’VE GOT A HOMEMADE DUCK
SAUCE. OK. WE NEED THE DUCK SAUCE.
THREE INGREDIENTS. AL ALL IT IS. THIS IS AN ALL FRUIT APRICOT
JAM, THREE QUARTER CUP AND I’M ADDING
IN A TABLESPOON OF SOY SAUCE AND A
TABLESPOON OF RICE VINEGAR. AND
ONE AGAIN, IF YOU WANT TO KICK UP THAT
HEAT. LIKE JOY BAUER. YOU PUT IN A LITTLE BIT OF RED
PEPPER FLAKES. ALL YOU DO IS YOU MIX THIS UP.
IT IS SO TANGY. IT IS SO SWEET AND IT JUST LIKE
BRINGS IT OVER THE TOP. I’M
GOING TO SHOW YOU THIS IS, THIS IS ONE I JUST WHIPPED UP.
THAT COLE’S BEEN EATING. THAT IS, THAT IS SO TERRIFIC. AND YOU
COULD USE THAT ANY LEFTOVERS. YOU COULD
PROBABLY THROW INTO AN OMELET OR
A FRITTATA. WE GOT PEOPLE, WE GOT PEOPLE
OUTSIDE. OH, YOU KNOW, WAIT, GAVIN IS DOING HERE. HE’S AT WORK. OH MY GOSH. WE HAVE NO PRODUCERS
WHO ARE HERE. THAT’S WHY GAVIN
WAS HIDING. IS GAVIN BACK. WE HAVE ONE PRODUCER IN THE HOUSE.
WE PRO WE SEE YOU GAVIN AND WE LOVE
YOU. ALL RIGHT. WE’VE HEARD THIS OVER
AND OVER AGAIN. YOU ARE WHAT YOU
EAT AND IT IS TRUE. THE FOODS AND DRINKS THAT WE
CONSUME EVERY DAY AFFECT OUR GUT AND THEY CAN CAUSE ALL KINDS OF
BLOATING AND GAS AND DISCOMFORT. NOT TO MENTION BACTERIA. WOW,
YUMMY. OK. SO IF YOUR JEANS WERE A LITTLE
HARDER TO ZIP AFTER THE HOLIDAY
WEEKEND, I KNOW I FEEL LIKE I AM JUST A
CHEESE CUBE. OUR FRIEND MA FOR FROM HERE IS TO TAKE YOUR GUT
BACK ON TRACK. SHE’S GONNA HELP
US FIGURE OUT ALL THE DOS AND DON’T TO BETTER. WE MISS YOU. IT’S SO
GREAT TO SEE YOU, HONEY. SO
GREAT TO SEE YOU, YOU TOO. ALL RIGHT, LET’S TALK ABOUT IT.
SO WE ALWAYS FEEL CRUMMY WHEN WE
INHALE JUNK FOOD. I KNOW THE FEELING IS YUCKY. BUT WHAT DOES HAPPEN TO OUR BODY
WHEN WE EAT JUNK FOOD VERSUS
LIKE THE GOOD STUFF, YOU KNOW, WHEN YOU THINK ABOUT
JUNK FOOD, YOU’RE LOSING A LOT OF NUTRIENTS
THAT YOUR BODY IS USED TO FOR
DIGESTION BECAUSE YOU WANT TO HAVE THINGS
GOING NICE AND SMOOTHLY FOR YOUR
SYSTEM. A LOT OF NUTRIENTS, A LOT OF
FLUIDS. SO WHEN YOU HAVE JUNK FOOD, AS
YOU SEE YOU’RE EATING, NOW IT
GOES IN YOUR ESOPHAGUS, YOU FEEDING TUBE INTO YOUR
STOMACH. FOOD IS DIGESTED AND GOES ALL
THE WAY THROUGH IN YOUR
INTESTINES WHERE THE NUTRIENTS AND FLUIDS GET
ABSORBED AND THEN YOU ELIMINATE
ANY WASTE PRODUCTS. BUT IF YOU DON’T HAVE HEALTHY
FOODS AND YOU’RE MISSING
NUTRIENTS AND YOU’RE MISSING FLUID PLUS A LOT OF ADDITIVES
THAT YOUR DIGESTIVE TRACT IS NOT
USED TO. WITH JUNK FOOD, YOU’RE GONNA SLOW IT DOWN
SOMETIMES GET SOME CLOGGING AND YOU’RE NOT GONNA FEEL GOOD AND
HAVE GAS BLOATING, CONSTIPATION AND OTHER PROBLEMS. NOW, WHEN WE DO HAVE THOSE
THINGS, YOU KNOW, LIKE GAS AND
BLOATING AND CONSTIPATION, WHAT, WHY, WHY DO WE HAVE THAT
IN THERE? YOU KNOW, WHEN, WHEN YOU LOOK AT
THAT, YOUR DIGESTIVE TRACT IS
COMPLICATED. SO IT’S NOT JUST FOOD, EATING
YOUR FOOD IN YOUR STOMACH AND
YOU KNOW, CALL IT A DAY, YOU HAVE HORMONES AND PEPTIDES
AND THINGS BEING DUMPED INTO THIS WHOLE DIGESTIVE TRACT AND
IT HAS TO MOVE ALONG. IF YOU DON’T HAVE ENOUGH FIBER
AND PROBIOTICS AND FLUIDS. THROUGH THE THREE, THE BIG THREE
OF GUT HEALTH NUTRIENTS, YOU’RE GOING TO HAVE SOME
CLOGGING AND THAT’S WHERE YOU
GET GAS AND CONSTIPATION AND BLOATING IN
THAT SENSE THAT, YOU KNOW, SOMETHING JUST SEEMS TO BE NOT
RIGHT. AND WHEN YOU DON’T FEEL GOOD
LIKE THAT IT’S A PROBLEM. BUT THOSE BIG THREE CAN MAKE A
BIG DIFFERENCE. AND FORTUNATELY FOR DIGESTIVE
HEALTH, WHAT YOU EAT CAN MAKE A BIG
DIFFERENCE. AND A LOT OF THESE ARE GONNA
SOUND FAMILIAR BECAUSE THE DIET
THAT’S GOOD FOR YOUR GUT IS GOOD FOR YOUR
BRAIN AND GOOD FOR YOUR HEART. SO YOUR BODY KNOWS WHAT IT IS, RIGHT? ALL RIGHT. LET’S, LET’S
TALK FIBER FOR A 2ND. 1ST OF ALL, I DIDN’T KNOW THERE
WERE TWO TYPES OF FIBER, THE GOOD FIBER AND THE NOT GREAT
FIBER. BUT TELL US ABOUT WHAT FIBERS WE
SHOULD BE HAVING AND WHAT’S
WHAT, WHAT ARE SOME GOOD SOURCES? YOU KNOW, FIBER IS REALLY GOOD.
THERE’S THE INSOLUBLE AND
SOLUBLE. IT DOESN’T MATTER WHAT IT MEANS.
ONE IS, ACTS LIKE A ROTOR ROUTER IN YOUR DIGESTIVE TRACT
TO GET ALL OF THE, ALL OF THE FOOD THROUGH YOUR
TRACK AND KEEP IT CLEAN. THAT’S INSOLUBLE BECAUSE IT MEANS IT DOESN’T
DISSOLVE IN WATER AND IT JUST
GOES THROUGH UM UNTESTED. SO IT’S A LOT OF
THINGS THAT ARE IN WHOLE GRAINS. THE FIBER THAT’S IN FRUITS AND
VEGETABLES. THESE ARE YOUR BEST SOURCE OF
FRUITS AND VEGETABLES, WHOLE
GRAINS. UM, AND YOU, YOU WANT TO GET IT
IN FOOD. I CAN’T STRESS THIS. ENOUGH SUPPLEMENTS ARE NOT
NATURE’S WAY OF HAVING THEM IF YOU COULD TALK TO YOUR
DOCTOR. AND THAT’S RECOMMENDED. THAT’S
ONE THING, BUT STICK WITH FOOD.
IT IS 25 G. AND PEOPLE SAY, YOU KNOW, IS
THAT A LOT? WELL, IT’S ABOUT FIVE SERVINGS
OF FRUITS AND VEGETABLES. REMEMBER THAT OLD FIVE A DAY. AND SO IF YOU HAVE A DIET THAT’S
RICH IN FRUITS AND VEGETABLES
AND WHOLE GRAINS, YOU’LL GET UP TO 25 AND THAT’S
IMPORTANT. YEAH. OK. SO MADELEINE
PROBIOTICS IS ANOTHER BIG THREE. YOU SAY GET IT IN FOOD THOUGH. I DO TAKE A PROBIOTIC EVERY DAY.
YOU DO. WELL, YOU KNOW WHAT IT’S FOR SOME
PEOPLE TAKING THE SUPPLEMENTS
CAN SUPPLEMENT FOOD. REMEMBER, THIS IS NOT TO
REPLACE, IT’S TO SUPPLEMENT THE FOODS
THAT YOU’RE EATING AND
PROBIOTICS, THE HEALTHY BACTERIA, YOU NEED
TO HAVE THEM EVERY DAY. YOU CAN’T HAVE A CONTAINER OF
YOGURT ONCE A WEEK AND SAY, OH,
I’M GETTING WHAT I NEED. THESE ARE HEALTHY BACTERIA AND
YOUR DIGESTIVE TRACT REALLY
NEEDS THAT. IT COUNTERACTS THE BAD BACTERIA
WHICH ARE ALWAYS IN OUR
DIGESTIVE TRACT. AND ALSO IT HELPS DIGEST FOOD
AND HELPS TO KEEP YOU REGULAR. SO IT’S FROM A LOT OF FERMENTED
FOOD. SO YOU THINK YOGURT KAFFIR IT’S EVEN IN MISO AND FERMENTED UH CABBAGES SO IT
COMES IN A LOT OF PLACES BUT FERMENTED
DAIRY LIKE YOGURT AND DRINKABLE KAIR ARE REALLY GOOD SOURCES. ALL RIGHT, GOOD TO KOMBUCHA TOO
AND DRINK LOTS OF WATER. UH WE
LOVE YOU MA SORRY, WE GOT TO WRAP IT UP. WE
HAD SO MUCH MORE. BUT YOU KNOW
WHAT? WE CAN GET MORE ON OUR WEBSITE. YOU CAN FIND MORE ABOUT GOOD
HEALTH, GUT HEALTH HEAD TO HODA
AND JENNA.COM. AND TODAY, NUTRITIONIST JOY BAUER IS
PUTTING A SPIN ON TWO EASY
COMFORT FOOD RECIPES. TAKE A LOOK. HEY, GUYS, TODAY WE’RE MAKING
SCRUMPTIOUS WHOLESOME RECIPES
USING A MUFFIN. 10. 1ST UP IS A MAC AND CHEESE
BUTTERNUT SQUASH. SO HERE I’VE ROASTED BUTTERNUT
SQUASH, CUBES IN THE OVEN AT 400 FOR
ABOUT 25 MINUTES TO GET THEM
SUPER SOFT AND I JUST TAKE A FORK AND I MASH THEM. SO THEY’RE THE CONSISTENCY OF
MASHED POTATOES. AND WE’RE GONNA START OUR
INDULGENT CHEESE SAUCE. I’M ADDING ONE CUP OF LOW FAT
MILK, HALF A TEASPOON ONION
POWDER, QUARTER TEASPOON OF DRY MUSTARD
AND AN EIGHTH OF A TEASPOON OF
PAPRIKA. A LITTLE BIT OF SALT, A LITTLE
BIT OF PEPPER. AND NOW YOU HAVE THE OPTION TO
ADD A FEW DROPS OF YOUR FAVORITE HOT SAUCE.
BRING THIS TO A GENTLE SIMMER. MY MILK IS STARTING TO GENTLY
BUBBLE, TURN OFF THE HEAT AND I’M GONNA
ADD TWO CUPS OF 2% SHARP
CHEDDAR, MIX IT. SO ALL THE CHEESE MELTS
THROUGHOUT. WE’VE GOT ALL OF THIS LUSCIOUS
WHIPPED BUTTERNUT SQUASH AND I’M GONNA MIX IT RIGHT IN
THE POT AND ONE TABLESPOON OF SOFTENED
BUTTER. AND NOW I’M ADDING MY
SAUCE RIGHT INTO MY PASTA. ONE THING IT’S
IMPORTANT TO COOK THE PASTA.
YOUR ELBOWS AL DENTE BECAUSE REMEMBER IT’S
GONNA COOK AGAIN IN THE OVEN. I’M ADDING IN ONE LARGE BEATEN
EGG. NOW WE TAKE OUR MUFFIN TIN AND
I’M GONNA TAKE HALF CUPS, GOOPS TO FILL MY COMPARTMENTS. I’M GONNA TOP THEM WITH A LITTLE
GRATED PARMESAN CHEESE. AND THEY GO IN THE OVEN AT 350
FOR ABOUT 20 MINUTES. I LET THESE SIT AND FIRM FOR
ABOUT 5, 10 MINUTES. POP THEM
OUT WITH A KNIFE OR A SPOON. I MEAN, GOOD FOR YOU MAC AND
CHEESE THAT YOU CAN EAT WITH
YOUR HANDS. AND NOW WE’RE MAKING THREE
INGREDIENT, CANDY BARS THAT’LL REALLY HIT
THE SWEET SPOT CHOCOLATE PEANUT
BUTTER, CRUNCH CUP, TWO CUPS OF SEMISWEET OR DARK
CHOCOLATE CHIPS, TWO CUPS OF
CRISPY RICE CEREAL. ALTHOUGH YOU CAN USE ANY HIGH
FIBER, WHOLE GRAIN CEREAL AND A QUARTER CUP OF A CREAMY
NUT BUTTER. I’M USING PEANUT
BUTTER. SO FIRST I’M GOING TO MELT THE
CHOCOLATE, EITHER USING A DOUBLE BOILER OR
IN THE MICROWAVE. NOW, I’M JUST ADDING IN QUARTER CUP OF MY CREAMY PEANUT
BUTTER USING SEMISWEET OR DARK
CHOCOLATE CHIPS WILL PROVIDE FLAVANOLS
WHICH HELPS TO KEEP OUR ARTERIES
HEALTHY, OUR HEART, OUR BRAIN HEALTHY. NOW I’M JUST ADDING IN MY BROWN
RICE CEREAL. YOU CAN SEE THIS IS LIKE A
CRISPY PUFFED BROWN RICE CEREAL
AND MIX UNTIL ALL OF THE CEREAL IS COATED AND WE ARE
READY FOR OUR MUFFIN TIN AND DISTRIBUTE THE
CHOCOLATE PEANUT BUTTERY
GOODNESS. I JUST WET MY FINGERS SO THEY
DON’T STICK TO THE CHOCOLATE AND I PRESS DOWN TO FIRM THE SHAPE
AND JUST ONE MORE THING. YOU CAN SPRINKLE SOME COARSE SEA
SALT OR KOSHER SALT RIGHT OVER THE
TOP. THEN I STASH THESE IN THE FRIDGE
TO FIRM UP FOR ABOUT 30 MINUTES. AS YOU CAN
SEE, I’VE ALREADY DUG INTO TWO GUYS. I LOVE THIS RECIPE SO
MUCH. IT’S TOTALLY INDULGENT. PERFECTLY PORTION CONTROL. YOU
JUST POP THEM RIGHT OUT OF THE
COMPARTMENT. I MEAN, COME ON, YOU DEFINITELY
WANT A BITE OF THAT. WE CAN EAT THE WHOLE THING. YOU SEE THIS LEANING FORWARD AS IF THAT’S GONNA HELP TODAY.
NUTRITIONIST JOY BAUER. SHE IS HERE IN AN HONOR OF FACT
TO SCHOOL SEASON. SHE’S GOING TO TEACH US A LITTLE
LESSON ABOUT HOW TO SNEAK THREE
SUPERFOODS BACK INTO THREE
SCHOOL LUNCHES FOR ALL AS I’VE ALREADY BEEN NIBBLING. SO LET’S BREAK IT DOWN. WHAT IS
OUR FIRST? OK. SO OUR FIRST SUPER FOOD FOOD IS
IN THE SPIRIT OF AN APPLE FOR
THE TEACHER. SO THIS IS ALL ABOUT ELEMENTARY
SCHOOL KIDS FIRST. LET ME SAY
WHY? THIS IS A SUPERFOOD. THERE’S A BAZILLION VARIETIES OF
APPLES AND ALL OF THEM NO MATTER
WHAT THE VARIETY OR THE COLOR HAVE SOMETHING
CALLED PECTIN WITHIN THE SKIN
AND IN THE INSIDE FLESH, PECTIN IS A TYPE OF FIBER THAT
HELPS TO LOWER CHOLESTEROL. THE OTHER REASON I LOVE APPLES,
THEY’RE TOTAL, THEY’RE PERFECTLY PORTIONED AND
THEY’RE ONLY 80 CALORIES. APPLES ROCK. SO LOOK AT WHERE WE’RE GONNA MAKE BREAKFAST, NACHOS USING APPLES AND IT’S SO
SIMPLE AND IT’S FUN TO DO WITH
KIDS. THIS IS ONE APPLE JUST SLICED, I’M GONNA TAKE, THIS IS VANILLA
YOGURT, A GREEK YOGURT. BUT YOU COULD TAKE ANY KIND OF
YOGURT THAT YOU WANT AND YOU COULD ALSO HAVE THEM
PIPE IT ON AND, AND HAVE A LOT
OF FUN MAKING SQUIGGLES AND THEN THIS IS JUST SOME
GRANOLA, GRANOLA. YEAH, YOU CAN USE APPLE CINNAMON OR
OATS AND HONEY AND THEN WE HAVE SOME RAISINS AND YOU PUT
ON SOME COCONUT. I ISN’T THAT GREAT. SO SIMPLE. THE
ONLY PREP INVOLVED IS SLICING
THE APPLES BUT IT COMES TOGETHER VERY, VERY QUICKLY. THANK YOU. YOU’RE WELCOME. THIS COULD BE FOR ANYBODY. THIS IS FOR ANYBODY. I HAVE TO TELL YOU WHEN I MAKE
THE RECIPE, I AM OBSESSED WITH
THIS RECIPE. BUT THE SUPER FOOD FOR ALL KIDS IS THE CLASSIC
PEANUT BUTTER. WE GOT TO TALK
ABOUT PEANUT BUTTER. IT COMES PACKAGED WITH HEART
HEALTHY FAT AND PROTEIN AND IT’S NATURALLY LOWER
IN CARBS. SO IT’S REALLY GOOD FOR ANYBODY
THAT IS LOOKING TO CONTROL THEIR
BLOOD SUGARS. UM WHEN IT COMES TO KIDS ALSO A
LOT OF KIDS WITH ALLERGIES. SO OBVIOUSLY, YOU HAVE TO BE VERY SENSITIVE TO
THAT AND YOU CAN SWAP IN WITH
THIS RECIPE. SUNFLOWER SEED BUTTER. IT’S GREAT. SO THIS IS WHAT I’M CALLING THIS
RECIPE PEANUT BUTTER, COCONUT COOKIE
DOUGH DIP. IT TASTES LIKE COOKIE DOUGH, BUT
IT HAS A THINNER CONSISTENCY. GUYS, I’M TELLING YOU, I’M
OBSESSED WITH THIS RECIPE REALLY
GOOD. SO, ALL I’VE DONE HERE IS I’VE
ADDED TO THE FOOD PROCESS PEANUT BUTTER, SOME ALMOND MILK,
GROUND CINNAMON, A LITTLE
VANILLA. AND YOU PUT IN YOUR COCONUT AND
YOU WHIRL IT AROUND AND IT WILL KEEP IN THE FRIDGE
FOR THREE WEEKS. YEAH. YEAH. AND IT TASTES SO GOOD. YOU CAN’T
EVEN BELIEVE IT’S GOOD FOR YOU. NOW, WE’RE TALKING ABOUT COLLEGE
KIDS AND WHAT DO THEY LOVE AL RAMEN? OF COURSE THEY LOVE RAMEN SOUP FOR YOU. SO INSTEAD I’M GONNA SHOW
YOU HOW TO B RAMEN WITH A
SUPERFOOD ZUCCHINI. ZUCCHINI IS GREAT BECAUSE IT’S
PACKED WITH WATER. IT’S GOT POTASSIUM WHICH HELPS
TO BANISH BLOAT AND IT’S NATURALLY LOW IN SODIUM AND
IT’S SO SIMPLE. YOU SPIRAL IT AND YOU WARM UP VEGETABLE BROTH,
WHICH YOU COULD DO IN A DORM
ROOM. AND THEN YOU PUT IN, WHERE’S
OUR, OUR ZOODLES? AND YOU JUST WILL SIMMER IT IN
THE POT OR IN THE MICROWAVE UNTIL IT BECOMES SOFT AND
FLAVORFUL. AND THERE YOU, YEP. PUT THAT ANYTHING GOES, YOU
COULD PUT A LITTLE SALT, A
LITTLE PEPPER, A LITTLE CAYENNE. HOWEVER YOU LIKE IT AND LOOK AT THAT YOU HAVE A SUPER FOOD RAMEN
NOODLE THAT YOU CAN MAKE IN A COZY. SUPER. OH THAT’S GOOD. WELCOME BACK. IT IS TIME FOR SUPERFOOD FRIDAY
AND JOY BAUER IS HERE TO SHOW YOU HOW TO MAKE YOUR SIDES
STAND OUT THIS TIME. THAT’S RIGHT. HERE WE GO. AND WE’RE STARTING WITH
CUCUMBERS KIND OF SHOCKING. BUT LET ME SAY
THE CUCUMBERS ARE COMPRISED OF
MORE THAN 95% WATER. SO THAT MEANS THEY’RE GREAT IN
TERMS OF HYDRATING, RIGHT? AND EVERY PART OF YOUR BODY
FUNCTIONS BETTER AND YOUR ENERGY GOES UP WHEN YOU’RE
WELL HYDRATED. BUT HERE’S SOMETHING REAL COOL. CUCUMBERS ARE ONLY 45 CALORIES,
A COKE. THEY ARE NATURALLY LOW IN SODIUM
AND THEY’RE PACKED WITH
POTASSIUM. SO WHILE THEY DELIVER GOOD
HYDRATION, THEY ALSO GET RID OF
BALLOON, THEY GET RID OF EXCESS WATER
THAT YOU DON’T WANT. JUST GIVE ME THE WHOLE. SO THEN HOW ARE YOU SHAKING IT
UP TODAY? I’M GONNA SHAKE IT UP BY MAKING
BUFFALO CUCUMBERS AND I KIND OF CUCUMBER YOU. NO, YOU CAN USE ANY
CUCUMBER THAT YOU WANT. WE WERE, WE’RE SHOWING A WHOLE
VARIETY OVER THERE. SO HERE WE
HAVE CHOPPED TOMATO. WE’VE GOT BLUE CHEESE AND
SCALLIONS. WE’RE GONNA ADD OUR
FEATURE FOOD, ALL THE CAKES. SO THAT’S THE WAY YOU SCOOP OUT. YEAH. WELL, YEAH, THIS IS JUST UM
PEELED AND CHOPPED CS AND NOW AL PUT SOME OF THAT
SAUCE ON. THIS IS MY BUFFALO
DRESSING AND GIVE IT A WHIRL. THIS, THE SAUCE IS UM, NON FAT GREEK
YOGURT, LOTS OF SEASONINGS AND
OF COURSE HOT SAUCE. AND WHILE YOU’RE DOING THAT,
WHAT WAS IT AGAIN? IT’S UM, I’M GONNA, I’M GONNA
INSTAGRAM THAT OUT BECAUSE I REALLY WANNA TRY IT OUT. I’M SENDING YOU THE LINK AND THEN
JUST TO BRING IT TO THE NEXT
LEVEL, CUT YOUR CUCUMBER LENGTHWISE, LET’S SCOOP OUT THE MIDDLE AND THEN JUST PUT THAT IN THERE AND THEN PUT THIS RIGHT IN THE
MIDDLE AND LOOK AT THESE ARE, THESE ARE GREAT AND YOU CAN MAKE
IT AS HOT AND FIERY AS YOU ARE. ISN’T THAT GREAT? YEAH, MY
FAVORITE BRUSSELS SPROUTS.
BRUSSELS SPROUTS. I’M GLAD YOU SAID THAT BECAUSE
THEY TEND TO BE POLARIZING AND I WANNA GIVE
BRUSSELS SPROUTS SOME LOVE. SO BRUSSELS ARE PART OF THE
CRUCIFEROUS VEGETABLE FAMILY AND THEY CAN REDUCE CERTAIN
TYPES OF CANCERS, THE RISK FOR CERTAIN TYPES OF
CANCERS. ALSO, HERE’S A COOL FACT. ONE CUP DELIVERS MORE THAN 100%
OF YOUR VITAMIN C FOR THE DAY. SO FOR PEOPLE THAT DON’T LOVE
THEM, I’M GONNA MAKE A VERSION OF
SUPERFOOD PIGS IN BLANKETS AND I’M CALLING THESE
BRUSSELS AND BLANKET. THESE ARE TRIMMED, SLICED IN
HALF AND YOU PUT A LITTLE BIT OF
OLIVE OIL ON THEM. AND NOW YOU TAKE YOUR TURKEY
BACON NICE AND LEAN AND YOU’RE GONNA WRAP YOUR
BLANKET AROUND AND YOU POP IT RIGHT IN THE OVEN
ON 400 FOR ABOUT 25 MINUTES AND YOU GET
THESE DELICIOUS BABIES. EAT THEM TOO. YEAH. YOU KNOW, I’VE SEEN A LOT OF PICKY EATERS,
GOBBLE THOSE DOWN, REAL BACON
AROUND IT. AND YOU’VE GOT, MY HUSBAND SAID THE SAME THING. EDAMAME IS GREAT. IT’S ALMOST LIKE A PERFECT FOOD
BECAUSE IT’S A BLEND OF PLANT BASED PROTEIN
FIBER AND HEART, HEALTHY FAT. SO IT KEEPS YOUR BLOOD SUGARS
STEADIED AND IT SUSTAINS YOUR
ENERGY LEVELS. AND IT ALSO HAS YES, IT HAS MINERALS IN IT THAT
CAN PREVENT MUSCLE CRAMPING TOO. SO I LOVE EDAMAME STEAMS RIGHT IN THE POT OUT OF
THE POT. BUT TO TAKE IT TO THE
NEXT LEVEL, I’M MAKING GARLIC. SESAME
EDAMAME THAT SESAME OIL, SOME
MINCED GARLIC. I PUT IN SOME RED CRUSHED PEPPER
AND SALT. YOU MIX THAT AROUND, YOU PUT IT
ON YOUR STEAMED EDAMAME AND THIS IS, I THINK RESTAURANTS ISN’T THAT GREAT. I WOULD ORDER
THESE. YOU WANT ALL THESE RECIPES. THEY
ARE ALL REALLY GOOD. GO TO TODAY.COM/FOOD AND GUILT
FREE. CHEERS FOR THAT. SOMEONE ONCE SAID YOU CAN NEVER
BE MISERABLE WHILE YOU’RE EATING
A COOKIE. AND THE GENIUS BEHIND THAT
SAYING IS ONE OF OUR FAVORITES
IN A GARTEN. SHE’S OUT GUYS WITH HER TO COOKBOOK. IT’S CALLED MODERN
COMFORT FOOD. IN A FIRST OF ALL, WE WANNA SAY
WE MISS YOU. WE LOVE HAVING YOU IN YOUR, IN
OUR STUDIO AND I ALSO KNOW YOU
LOVE ENTERTAINING. SO I’M SITTING HERE THINKING HOW
IS IN A HANDLING THIS WHOLE
SITUATION? YOU CAN’T HAVE PEOPLE AROUND
YOUR TABLE, YOU AND JUST YOU AND
JEFFREY. SO HOW ARE YOU HANDLING IT? WELL, JEFFREY’S PRETTY GOOD
COMPANY. SO THAT’S A START. BUT AFTER ABOUT TWO MONTHS IN
LOCKDOWN, I SAID, OK, THIS ISN’T
WORKING. I NEED TWO THINGS. I NEED TAKE
OUT FOOD BECAUSE I CAN’T MAKE
DINNER ANYMORE. AND I NEED TO, I NEED TO SEE MY
FRIENDS. SO WHAT WE DID WAS WE SET UP ALL
OF THESE PLACES OUTSIDE WHERE WE COULD BE
SOCIALLY DISTANT AND STILL SEE
PEOPLE. SO I GOT A BIG COFFEE TABLE AND
SOFAS OUTSIDE. SO YOU WEREN’T LIKE TWO CHAIRS
PUSHED APART. YOU FELT LIKE IT WAS A LIVING
ROOM? OH, THAT’S COOL. YEAH. AND I HEARD YOU WERE SAYING THAT
YOU AND JEFFREY WERE, WERE
SAYING, YOU KNOW, WE ARE GOING TO LOOK BACK AT
THIS AS THE GOOD OLD DAYS. THE TIME OF BEING TOGETHER IN
SOME WAYS, IT’S AWFUL AND IT’S OUR WORLDS
HAVE GOTTEN VERY SMALL, BUT IN SOME WAYS THERE ARE
THINGS THAT I REALLY APPRECIATE
THE OTHER NIGHT. WE INVITED SOME FRIENDS AND WE
SAT OUTSIDE, I SET A FABULOUS
TABLE, BIG FIRE BOWL. IT WAS NIGHT. THE STARS WERE
GORGEOUS AND I ORDERED PIZZA AND WE HAD A WONDERFUL,
WONDERFUL TIME. YOU ORDERING GRILLED CHEESE
SANDWICHES? 00, SO YOU GUYS DOING? WE’RE DOING GOOD. YOUR
12TH COOKBOOK IS OUT MODERN
COMFORT FOOD. IT’S BEEN OVER 20 YEARS SINCE
YOUR FIRST COOKBOOK. LOOK AT
THAT CHEESE. THAT LOOKS SO GOOD. WOW. MY FAVORITE TIME WAS COMING
ON THE SHOW FOR MY FIRST BOOK.
THAT WAS JUST MAGICAL, JUST MAGICAL. I THOUGHT, I HOPE IT’S ALWAYS
THIS FUN. AND YOU KNOW WHAT IT
IS? HOW IMPORTANT IS THAT PANINI
MAKER RIGHT THERE? BY THE WAY, THAT PANINI MAKER, THAT’S PRETTY GREAT. ALL RIGHT. INSTEAD OF USING A SAUTE PAN FOR
GRILLED CHEESE SANDWICHES, I PUT IT IN A PANINI MAKER THAT LOOK SO MUCH BETTER. SO YOUR, YOUR GRILLED CHEESES
ARE NOT YOUR EVERYDAY AVERAGE
GRILLED CHEESE. SO, WHAT DO YOU DO? THAT’S
SPECIAL IN A WELL, WHAT I DO IS FIRST BAKERY
WHITE BREAD. YOU HAVE TO START
WITH GOOD BREAD AND THEN I PUT CHUTNEY ON ANY
KIND OF CHUTNEY, MANGO CHUTNEY OR ANY KIND OF
SPICY CHUTNEY AND THEN JUST PILE IT HIGH WITH
GRATED CHEDDAR. AND I LIKE REALLY SPICY, VERY
AGED CHEDDAR. NOW, DO YOU PUT THE, YOU PUT IT IN THE GRILL? THAT’S, CAN I ASK A DUMB
QUESTION? YOU DON’T, DO YOU PUT LIKE
BUTTER ON THE OUTSIDE OF THE
BREAD? YOU DO? OK, BECAUSE I TRY TO DO
THAT. BUT THEN SOMETIMES IT GETS
A LITTLE BURNED. OH, YOU KNOW WHAT I DO IS I MELT
IT FIRST AND I BRUSH IT ON. SO IT’S EVEN ALL THAT GRILLED CHEESE IS OBVIOUSLY
CLASSIC COMFORT FOOD. WHAT ARE SOME EXAMPLES WHEN
PEOPLE BUY THE BOOK OF MODERN
COMFORT FOOD? WHAT WHAT DEFINES MODERN COMFORT
FOOD? WELL, MODERN CAN BE ANYTHING. IT CAN BE SOMETHING THAT’S A
LITTLE DIFFERENT LIKE CHUTNEY AND A
GRILLED CHEESE SANDWICH OR CAN BE SOMETHING LIKE, I
MEAN, THE TOMATO SOUP THAT I MAKE HAS
A LITTLE SAFFRON IN IT. SO IT HAS A LITTLE MORE HEAT.
IT’S NOTHING BORING ABOUT THIS
COMFORT FOOD OR PASTA, CARBONARA, WHICH TENDS TO BE VERY RICH AND
I ADDED SPRING GREEN VEGETABLES
TO IT. UM OR AN ULTIMATE BEEF STEW
WHICH HAS INSTEAD OF KIND OF STRINGY MEAT THAT’S
KIND OF DRY. IT’S GOT SHORT RIBS, BOTTLE OF
BREAD AND WINE. LITTLE COGNAC GREAT FLAVOR. WILL YOU LADLE OUT SOME OF THAT
DELICIOUS TOMATO SOUP AND JUST
TELL US WHAT DID YOU, WILL YOU BE? HOW DID YOU MAKE THAT? SO THIS I STARTED WITH, UM, ONIONS, LEEKS AND SHALLOTS JUST
SAUTEED THEM. I LIKE THAT. AND TOMATOES AND, UM, AND SOME MILK AND CREAM
AND SAFFRON AND A LITTLE BIT OF
HEAT, LITTLE RED PEPPER FLAKES. DO YOU DUNK THAT GRILLED CHEESE IN? YOU’RE A DUNKER? OH, THAT’S A GOOD IDEA. I’VE
NEVER BEEN A DUNKER NOW. I AM. THAT’S A GOOD IDEA. AND I JUST PUT A LITTLE BIT OF
PARMESAN CHEESE ON TOP AND A LITTLE PARSLEY. JUST GIVE IT A LITTLE. AND
YOU’VE GOT THE EASY CREAMY TOMATO BISQUE YOU’VE EVER
HAD. JUST, JUST QUICKLY, I’M DYING TO KNOW YOU COOK SO
MUCH DURING THE PANDEMIC FOR YOU
AND JEFFREY WHEN YOU GUYS DO DECIDE TO DO
TAKE OUT AND YOU’RE EXCITED BY
THAT. WHAT SORT OF CUISINE DO YOU
ORDER THAT YOU GET EXCITED THAT
COMES TO YOUR DOOR? THE SAME KIND OF THING I MAKE AT
HOME. I LIKE, I MEAN, LAST NIGHT WE
HAD ROAST CHICKEN AND RISOTTO,
WHICH WAS WONDERFUL. UM I MEAN, I LIKE, I LIKE A
PIZZA FROM THE LOCAL PIZZERIA. UM I LIKE, YOU KNOW, JUST SIMPLE
HOME COOKING. SO WE CALLED IN ONE OF OUR
FAVORITE BARBECUE EXPERTS, EXECUTIVE CHEF AND OWNER OF PIG
BEACH AT AB LOVE OUR MATT ABDO. HE’S SHOWING
US A DELICIOUS BRISKET BEEF
STEW. THAT’S PERFECT TO WHIP UP THIS
WEEKEND. CHECK IT OUT. HEY, GUYS, THAT’S RIGHT. BARBECUE SEASON IS ALL SEASON
LONG, BUT THERE’S NOTHING QUITE
LIKE A HEARTY, WARM BEEF STEW TO WARM YOU UP ON
ONE OF THESE COLD WINTER NIGHTS. SO, IN FRONT OF YOU TODAY, WE’RE TAKING BEEF STEW AND
KICKING IT UP TO THE NEXT LEVEL BY USING MY FAVORITE
CUT OF BARBECUE MEAT. THE KING OF MEATS, THE BRISKET. NOW, WHAT I LOVE ABOUT THIS IS THAT I
FIND THAT THE BRISKET IS ONE OF THE MOST PERFECT MEATS TO
STEW AS WELL AS SLOW, LOW COOK WITH SOME SMOKE FOR
BARBECUE. BUT THERE’S TWO THINGS I WANT TO
MAKE CERTAIN EVERYBODY OUT THERE
KNOWS ABOUT THE BRISKET WITHIN THIS BIG CUT OF MEAT I
HAVE IN FRONT OF ME. HERE,
THERE’S TWO PIECES PRIMARILY. THERE’S WHAT’S CALLED THE FLAT AND WHAT’S CALLED THE POINT. THE POINT IS THAT PART THAT YOU
ALL KNOW AND LOVE IS THE MOIST OR THE FATTY PART
OF THE BRISKET. AND THAT’S THE PART OF THE
BRISKET. WE WANT TO MAKE THE
STEW. IT’S GONNA MAKE THOSE BEAUTIFUL
MOIST, DELICIOUS BEEF CUBES. SO WE’RE GOING TO CUT AWAY THE
FAT. AND THEN YOU CAN SEE WITHIN THIS
BIG PIECE OF THAT POINT, THERE’S ALL THIS BEAUTIFUL
MARBLING IN THE FAT. WE’RE SIMPLY JUST GOING TO TAKE
THIS, CUT IT INTO ABOUT ONE INCH CUBES
OR SO, 1.5 TO 1 INCH CUBES OR SO AND YOU CAN LEAVE ALL THAT FAT
IN THERE. IT’S ALL GOING TO RENDER OUT
BEAUTIFULLY WELL. AND THEN WE’RE GONNA TAKE THIS
SEASON IT UP WITH SOME SALT AND PEPPER AND TOSS IT
IN FLOUR. THE NEXT STEP IN OUR BIG DUTCH
OVEN POT. YOU WANT TO USE AROUND A SEVEN
QUART DUTCH OVEN POT OR LARGER. BRING IT UP TO A MEDIUM HIGH
HEAT WITH A HALF A CUP OF
VEGETABLE OIL. WE’RE GONNA TAKE THOSE BRISKET
POINT CUBES THAT NICE FATTY,
MOIST, BEAUTIFUL, DELICIOUS BRISKET CUBES, TOSS
THEM IN SALT, FLOUR AND PEPPER AND BROWN THEM OFF UNTIL THEY’RE
NICE AND EVENLY, GOLDEN BROWN ON
ALL SIDES. LIKE YOU SEE HERE IN THIS PAN AFTER THE MEAT’S
BEEN ALL BROWNED, ALL THESE DELICIOUS BROWN BITS
AND GOODNESS. THAT’S WHAT’S CALLED THE FOND.
THAT IS INCREDIBLE FLAVOR TO THAT. WE’RE GOING TO ADD IN ABOUT 4 TO
5 CLOVES OF SMASHED GARLIC AND GET THAT UNTIL IT’S NICE
AROMATIC AND LIGHTEN AND GOLDEN
BROWN. AND THEN THIS IS THE SECRET
GUYS. I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GOING TO FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GOING TO HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND
FLAVORING THE STEW AND A LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GOING TO COOK THAT FOR
ABOUT TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GOING TO DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKING A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE,
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GONNA TAKE THIS AND REDUCE
THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY.
SOMETHING THAT I LOVE THAT
REALLY AMPS UP. ALL THE FLAVOR IN THIS STEW IS I’M GOING TO TAKE ONE OF
THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD
IT IN RIGHT TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER, LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW. YOU’RE IN HAPPY THOUGH WITH THIS
BRISKET, RED WINE BRAISED BEEF
STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS. I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LUCK TO Y’ALL YUMMY. THANK YOU SO MUCH MATT AND FOR
THIS RECIPE AND MORE. HEAD TO
TODAY.COM/FOOD TODAY. NUTRITIONIST JOY BAUER
CELEBRATING NATIONAL SOUP MONTH.
CHECK IT OUT. HI GUYS. WE ARE CELEBRATING
NATIONAL SOUP MONTH WITH TWO
SUPER DUPER SOUPS. AND THE FIRST SOUP IS A POTATO
LEEK SOUP. I’M GONNA HEAT A
LITTLE BIT OF OLIVE OIL AND I’M GONNA ADD IN MY LEEKS. I’M ADDING IN A LITTLE BIT OF
SALT AND I WILL SAUTE THEM FOR ABOUT
FIVE MINUTES. SO IF YOU HAVE NEVER
EXPERIMENTED WITH LEEKS BEFORE, THIS IS DEFINITELY A RECIPE FOR
YOU. IT’S A GREAT FIRST DATE. NOW
WE’RE ADDING IN TWO PEELED AND
DICED RUSSET POTATOES. THEY ARE GREAT FOR THE IMMUNE
SYSTEM BECAUSE THEY HAVE A LOT
OF VITAMIN C AND ALSO THEY ARE BUSTING WITH
POTASSIUM FOR HEART HEALTH. NOW, A SPRINKLING OF DRIED THYME AND THIS IS A REDUCED SODIUM
VEGETABLE BROTH. I’M PUTTING IN SIX CUPS. YOU’RE GONNA LET THIS COME TO A
BOIL AND THEN REDUCE THE FLAME AND
JUST LET IT SIMMER FOR ABOUT 20
MINUTES. IT’S TIME TO PUREE. I’M USING AN IMMERSION BLENDER
RIGHT IN THE POT. BUT YOU CAN
ALSO TRANSFER SMALL BATCHES OF THE
SOUP INTO A REGULAR STANDARD
BLENDER AND PUREE. IT JUST AS SIMPLY BUT
JUST BE CAREFUL BECAUSE IT’S
VERY HOT. I LIKE TO ELEVATE IT BY ADDING SOME CHOPPED SCALLIONS AND SOME CRUMPLED COOKED TURKEY
BACON BECAUSE AM I RIGHT? EVERYTHING’S BETTER
WITH BACON. MM THAT IS GOOD. AND NOW WE’RE GONNA MAKE A
MINESTRONE WITH NINE SUPERFOODS. SO HERE I’VE WARMED A LITTLE BIT
OF OLIVE OIL AND I’M SAUTEING MY
ONIONS, SOME CARROTS AND CELERY, SOME SALT AND A LITTLE BIT OF PEPPER. AND I’LL SAUTE THIS FOR ABOUT
FIVE MINUTES OR SO TO GET THE
VEGETABLES NICE AND SOFT. I’M ADDING IN TOMATO PASTE AND SOME GARLIC AND I’M GONNA MIX THIS JUST FOR
ABOUT A MINUTE. SO THE GARLIC
BECOMES AROMATIC AND THE TOMATO PASTE IS MIXED
WITH ALL OF THE SAUTEED
VEGETABLES. AND NOW WE ARE READY TO BUILD
OUR MASTERPIECE. A CAN OF DICED TOMATOES WITH THE LIQUID, TWO
CANS OF BEANS. NOW I’M USING WHITE BEANS HERE,
BUT YOU CAN USE WHATEVER IS IN
YOUR PANTRY. THAT’S THE NICE PART ABOUT THIS
RECIPE. EVERYTHING IS
CUSTOMIZABLE. I’M PUTTING IN TWO BAY LEAFS AND
A LITTLE ROSEMARY THYME AND
OREGANO. I HAVE EIGHT CUPS OF A REDUCED SODIUM
BROTH. STIR THIS AROUND, BRING IT TO A BOIL AND THEN
REDUCE THE HEAT AND SIMMER IT
FOR ABOUT 45 MINUTES. THEN I ADD IN SOME FRESH GREEN BEANS. YOU CAN
USE FROZEN AS WELL AND A WHOLE LOT OF CHOPPED KALE. AND I’M JUST GONNA STIR THIS
AROUND JUST ABOUT FOUR MINUTES OR SO AND LAST BUT NOT
LEAST PASTA. SO THIS IS WHOLE GRAIN PASTA AND
I COOKED IT 1 TO 2 MINUTES
BEFORE EL DENTE. AND THEN I LIKE TO JUST TEAR A FEW FRESH BASIL LEAVES. CLASSIC MINESTRONE
IS ALREADY REALLY GOOD FOR YOU. BUT THIS ONE IS THAT MUCH BETTER
BECAUSE I DOUBLED UP ON THE
BEANS. SO THERE’S MORE PROTEIN. THERE’S
MORE FIBER AND I ADDED KALE AND
GREEN BEANS. SOUP IS ON. MM YOU NEED THIS RECIPE THAT’S GONNA BE PERFECT FOR THIS
WEEKEND. SO YOU LOOK FOR THOSE
DELICIOUS RECIPES. HEAD TO TODAY.COM/FOOD. WE ARE BACK WITH TODAY FOOD AND
MORE BACK TO SCHOOL HEALTH. THAT’S RIGHT IN THE START OF THE
NEW SCHOOL YEAR HERE MEANS
YOU’RE PROBABLY LOOKING FOR SOME EASY RECIPES THAT YOU
CAN JUST GET OUT ON THE KITCHEN
TABLE. AND HERE ARE THE FEW SUGGESTIONS
IS CHILDREN’S BOOK AUTHOR SARAH THOMAS ON A MISSION TO
HELP KIDS TRY TO TRY SOME NEW FOODS IN THE BOOK.
KALAMATA KITCHEN. SARAH. IT’S GOOD TO
HAVE YOU AND YOUR KIDS ARE
TRICKY RIGHT NOW. DO YOU THINK IT’S A GOOD IDEA TO
TRY TO GET THEM WHEN YOU’RE, THEY’RE YOUNGER TO TRY NEW
CUISINES SO THAT YOU CAN MAYBE
SET THOSE, THOSE TRENDS EARLY ON? YES, THANK YOU. I’M SO EXCITED
TO BE AND YES, ABSOLUTELY. I MEAN, I
GREW UP EATING THESE FOODS. SO, WHAT WE KNOW IS THAT KIDS DO
ENJOY THESE FOODS. IT’S JUST A MATTER OF WHEN AND
HOW THEY’RE EXPOSED TO THEM. SO YOU SAID THIS ACTUALLY SMELLS
LIKE YOUR HOME AND IT SMELLS AMAZING. SO WHAT’S THE FIRST, THE FIRST DISH WE’RE GOING TO
MAKE IS CHICKEN STEW. THIS IS A, THIS IS A TRADITIONAL
CHICKEN STEW FROM KERALA, WHICH IS WHERE MY FAMILY IS FROM
IN INDIA AND I’VE ALREADY FRIED OFF SOME
SHALLOTS IN THIS OIL. IT ALREADY
SMELLS REALLY GOOD. UM YEAH, AND WE START OFF BY
JUST COOKING SOME ONIONS FOR
ABOUT A MINUTE AND THEN IF YOU WANT, YOU CAN
TAKE SOME OF THOSE CURRY LEAVES
OFF OF THE BRANCH. YEAH. AND WE’RE GONNA, AND HOW DO YOU
GET THESE SPECIFIC LEAVES? CAN YOU GET THEM FROM GROCERY
STORE? YEAH, I THINK YOU CAN FIND THEM
IN MOST INTERNATIONAL MARKETS
AND INDIAN STORES. YOU CAN ORDER THEM OFFLINE.
THEY’RE SUPER FRAGRANT. I HIGHLY RECOMMEND GETTING THE
FRESH ONES AND WITH THE CURRY LEAVES WILL
ADD IN THE GINGER AND THE
CHILIES AS WELL, WE JUST, YEAH, ABSOLUTELY. THANK
YOU. AND WE REALLY JUST LIKE LIGHTLY.
YES. EXACTLY. UM, YOU KNOW, IF YOU, YOU CAN
TONE THIS UP OR DOWN FOR YOU TO THOSE CHILIES FOR KIDS, THEY’RE NOT. SO, AGAIN, I GREW UP EATING IT
BUT IF YOU’RE NOT USED TO EATING
THEM, USE ONE, YOU KNOW, AND D SEE THEM, THIS IS WHERE YOU START TO ADD
IN NEW FLAVORS FOR YOUR KIDS.
EXACTLY. RIGHT. THINGS I’VE NEVER COOKED WITH BEFORE. REALLY? OK. THIS IS
A GREAT RECIPE TO TRY IT OUT. LIKE I’M INTIMIDATED. THAT’S A PERFECT, THAT’S PERFECT. JUST LIKE THAT CARD IN OR YOU CAN ADD IN TWO OF THE
CINNAMON STICKS AND SOME OF THE
CLOTHES AS WELL. AND THIS IS WHERE IT STARTS TO
SMELL REALLY, REALLY GOOD. DID I MISS THIS? OH, NOT YET. NOT YET. SO NOW
WE’RE GOING TO PUT IN THE
CHICKEN AFTER THESE HAVE BEEN COOKING FOR A LITTLE BIT. GO, GO. YEAH. AND THIS, WE’RE JUST GOING TO
COOK. SO IT WAS BONELESS CUBES. YOU CAN USE BONE INTO IT.
ADDS A REALLY NICE FLAVOR AND YOU’RE JUST PRETTY MUCH.
EXACTLY. RIGHT. THAT YOU CANNOT BEAT THAT. JUST PUT THIS FOR 2 TO 3
MINUTES. OH, THANK YOU. YES, THANK YOU. THANK YOU. I KNOW. NO, THE POINT IS TO EAT IT AND
ENJOY IT. RIGHT. SO THIS IS A ONE POT DISH. SO AFTER THE CHICKEN HAS COOKED
FOR A LITTLE BIT, SO I WANT THOSE FIRST
IMPRESSIONS. SO POTATOES AND A LITTLE BIT OF VINEGAR AND IT’S, YOU KNOW, IT’S REALLY LIKE
MINIMAL EFFORT, SO MUCH FLAVOR. AND IT’S SUCH A
GOOD WAY TO INTRODUCE KIDS TO
THIS CUISINE. WHAT’S THIS DISH? LET’S MOVE DOWN BEFORE. SURE. SO NEXT UP, THIS IS MY
MOM’S THE RECIPE. SO THIS IS ONE OF THE
FIRST FOODS THAT I GREW UP
EATING. AND, YOU KNOW, THIS IS A, THIS
IS A STAPLE THAT ENJOYED BY
INDIAN FAMILIES ALL OVER. AND WHAT WE’RE GOING TO DO
TODAY, IT’S ACTUALLY THE RECIPE THAT’S
FOUND IN THE BACK OF THE BOOK AS
WELL AND INSPIRES KAM AND AL ADVENTURE IN THE STORY. I WAS REALLY INSPIRED AS A KID
BY THE SOUNDS AND SENSE OF
SPICES GOING. SO WHAT WE’RE GOING TO DO IS
TEMPER OR GLOOM. OUR SPICES, YOU KNOW, ARE YOU USE THESE ARE MUSTARD
SEEDS AND YES, THEY ARE POPPING
LIKE FIREWORKS IN THE BOOK. SO ACTUALLY AS SOON AS THEY
START POPPING, YOU’RE GOOD TO GO AND WE’RE GOING TO ADD IN SOME
GARLIC CHILIES AND GINGER HERE AS WELL. WE REALLY JUST GOING TO COOK
THESE UNTIL JUST FOR A LITTLE BIT BECAUSE I LIKE THAT
KIND OF FRESHER FLAVOR. YES. AND THAT SMELL. THIS WAS A REALLY ENGULFING. I, I REMEMBER THIS BEING LIKE WHAT
MY HOUSE SMELLED LIKE ALL THE
TIME. SO THANKS MOM. I WAS REALLY LUCKY YOU. SO WE REALLY JUST COOK THIS FOR
A MINUTE. LET EVERYTHING GET
KIND OF LIGHTLY BROWN. BUT THAT THAT YOU’RE PUTTING IN WHAT THAT IS
ACTUALLY JUST THE DRIED LENTILS,
RIGHT? SO THE NICE THING ABOUT THAT IS LIKE, YOU CANNOT MESS THIS ANYTHING LIKE IT. I LOVE THAT. SO IT IS SO GOOD. AND THEN LIKE A GRILLED CHEESE, DIPPING A TOMATO
KIND OF COMFORT FOOD. YES, IT’S
ABSOLUTELY COMFORT. ARE YOU DIP IT IN THAT? I’VE NEVER ACTUALLY
DONE THAT ON TO IS A GREAT THING. IT’S GREAT. I
USE LEFTOVER. SO WE WANT TO THANK YOU THAT. OF
COURSE. THAT RECIPE AGAIN IS IN THE BACK
OF THE BOOK KALAMATA KITCHEN. IF YOU’VE BEEN CURLING UP WITH
COMFORT FOOD TO GET YOU THROUGH
THE CHILI DAYS, YOU KNOW, THERE’S NOTHING
BETTER, NOTHING BETTER THAN A
STEAMING BOWL OF HOT SOUP. WE WANT IT NOW. CHEF ED HARRIS
AT JUST WHAT THE DOCTOR ORDERED. HE’S THE AUTHOR OF VEGAN FOOD. YOU WANT TO EAT SOUP CAN BE SO GOOD AND YOU
DON’T NEED, YOU KNOW, A TON OF THINGS LIKE VERY SIMPLE
RECIPES ARE DELICIOUS AND
HEALTHY AND GOOD FOR US. TELL US WHAT WHAT WE’RE MAKING. SO TODAY WE ARE MAKING A CHARRED
CAULIFLOWER SOUP. REALLY SIMPLE INGREDIENTS, BUT
SUPER DELICIOUS. AND IT’S A
MULTI-PURPOSE SOUP. ALL RIGHT. SO FIRST THINGS FIRST, I’M GONNA
JUST HAVE SOME, I HAVE OIL AND UM MY ONIONS AND
GARLIC IN THIS SAUTE PAN THAT I LIGHTLY STARTED TO COOK
ALREADY AND WE’RE JUST PRETTY MUCH GONNA
SWEAT THIS TO GET SOME COLOR AND DEVELOP
SOME FLAVOR. ONE OF THE KEY THINGS ABOUT, YOU KNOW, COOKING PLANT BASED
FOOD IS THAT YOU WANNA TRY TO CREATE FLAVOR EVERY STEP OF THE
WAY LOOKS DELICIOUS. OK? SO ONCE THIS IS READY, WE’RE GONNA REMOVE ALL OF THE AROMATICS, WHICH IS OUR ONIONS AND GARLIC
AND WE’RE GONNA RESERVE THE OIL
INTO THE PAN THAT IT’S IN BECAUSE
WE’RE GONNA USE THAT SEASONED
OIL. YES, WE’RE GONNA USE THIS SEASONED
OIL TO SEAR THE CAULIFLOWER AND DEVELOP EVEN
MORE FLAVOR. OK. SO NOW YOU’RE SEARING
CAULIFLOWER RIGHT THERE ON THE
STOVE. HOW LONG DOES IT TAKE AFTER YOU
PUT THAT IN? SO IT TAKES ABOUT 2 TO 3
MINUTES. IT REALLY DEPENDS ON THE SIZE
THAT YOU CUT YOUR CAULIFLOWER, RIGHT? SO BIGGER FLORETS WILL TAKE A
LITTLE BIT MORE TIME. AND THEN ALSO IT DEPENDS ON THE
FLAME. IF YOU HAVE IT ALL THE WAY UP
OR, YOU KNOW, MEDIUM FLAME. ARE YOU TRYING TO, ARE YOU TRYING TO COOK TILL IT’S
SOFT OR JUST MAKING IT BROWN? UM YOU WERE JUST MAKING IT
BROWN. AND THE REASON WE’RE DOING THAT
IS BECAUSE CAULIFLOWER HAS
NATURAL SUGARS AND YOU WANT TO REALLY GET A
DEEP CARAMELIZATION. SO BY CARAMELIZING THEM, IT BRINGS OUT WAY MORE FLAVOR
THAN IF YOU WERE TO JUST THROW
THEM INTO YOUR POT. THAT’S YOU’RE GOING TO USE TO BOIL THEM
WITH, RIGHT. SO ALL THE CAULIFLOWER WHEN IT’S
DONE BEING CARAMELIZED, IT LOOKS
LIKE THIS, RIGHT? AND IT’S FULLY CARAMELIZED AND TO THIS, WE’RE GOING TO ADD
THE AROMATICS THAT WE JUST
CARAMELIZED EARLIER ON, WHICH IS
THE ONIONS AND GARLIC. RIGHT. TO THAT. WE’RE GONNA ADD
OUR SALT AND PEPPER. YOU WANNA DEFINITELY SEASON ALL
THE WAY. RIGHT? OK. WHAT’S THAT? THEN? WE’RE
ADDING OUR FRESH THYME. RIGHT. I JUST PICK THE LEAVES
OFF. SO THERE’S LESS STEM AND THEN TO THIS WE’RE ADDING
OUR VEGETABLE STOCK. YEAH. SO IT’S COMPLETELY VEGAN. WOW,
THAT’S GOOD. YES, 100%. BUT IF YOU’RE NOT VEGAN AND YOU
WANTED TO GO A DIFFERENT ROUTE, YOU CAN USE CHICKEN STOCK, YOU
CAN USE VEAL STOCK. UM AND YOU CAN USE ANYTHING THAT
WOULD MAKE IT NOT VEGAN. SO HOW LONG DO YOU NEED TO COOK
THAT, ED? SO THIS WILL COOK FOR ABOUT I’D SAY 10 MINUTES OR SO. UM
BECAUSE THE FLORETS ARE SMALL. SO THEY WON’T TAKE THAT LONG ONCE IT’S AT THIS STAGE, WE WANT
TO JUST COVER IT, BRING IT UP TO
A FULL BOIL, RIGHT. THE WHOLE POINT OF THIS IS TO
LET THE FLAVORS KIND OF STEW
TOGETHER. SO COVER IT, BRING IT UP TO A
BOIL AND THEN TURN IT DOWN AND
LET IT SIMMER. ONCE IT SIMMERS, WE GET THIS REALLY DEEP RICH
BROTH WITH THE CAULIFLOWER
THAT’S FULLY COOKED, RIGHT? AND BY DOING IT THIS WAY, YOU GET A REALLY FORK TENDER
CAULIFLOWER AND THAT’S WHAT YOU
WANT. YOU WANT, YOU WANT IT TO ALMOST
LOOK TRANSLUCENT, RIGHT? SO ONCE IT’S READY, WE TURN THE FLAME OFF COMPLETELY BECAUSE IT’S VERY, THIS IS THE TRICKY PART AND WHEN
I SAY TRICKY IS BECAUSE WE’RE
ABOUT TO PUREE AND WE WANT TO ADD OUR CREAM. THIS RIGHT? IS THAT HEAVY CREAM? OH SO IT’S NOT VEGAN ANYMORE. IT
LOOKS LIKE HEAVY CREAM. SO WHEN I SAY CREAM, THIS IS MY
COCONUT MILK AND IT’S A REALLY
NICE COCONUT MILK. SO, YES, YES, I KNOW YOU LIKE COCONUT. I DO. SHE LIKES IT IN HER OIL. SO YOU,
YOU PUT THAT IN THE BLENDER AND
JUST STIR THAT UP. SO ONCE THIS IS BOILED AND IT’S
COOKED, YOU ADD YOUR MILK TO
THIS, RIGHT? UM AND YOU LET IT COOL FOR 10
MINUTES BECAUSE THE IDEA IS WHEN YOU PUT IT INTO
YOUR BLENDER, IF IT’S PIPING HOT, ONCE YOU START BLENDING THE
PRESSURE AND THE HEAT WILL POP, WILL POP THE LID AND THAT COULD
BE A REALLY BAD THAT HEY, ED, WE GOT A ROCK AND
ROLL. WE GOTTA GO BUT WE WANT TO LET
YOU KNOW, NOT ONLY IS IT
DELICIOUS SOUP, WHICH IS A 10, YOU SAY IT’S A GREAT TOPPING FOR
PASTA? YES. YES. I MEAN THIS SOUP
DOUBLES BECAUSE IT’S FULLY
PUREED. SO LITERALLY BOIL SOME PASTA,
TOSS IT IN THERE A LITTLE BIT OF
VEGAN PARMESAN CHEESE, SOME CHILI FLAKES, PARSLEY. YOU’RE GOOD TO GO. ALL THESE SOUPS LOOK AWESOME. AND ALL THE RECIPES WILL BE AT
TODAY.COM/FOOD AND CHECK OUT
ED’S BOOK. I KNOW EVERYBODY WANTS IT. IT’S
DELICIOUS. GET IT TODAY.COM IS HERE TO HELP STARTING WITH I, I’M EXCITED ABOUT THIS. SO OUR
FIRST SUPER FOOD IS THE LEMON AND LEMONS ARE LOVELY ON SO MANY
DIFFERENT LEVELS. FIRST, THEY COME PACKED WITH
VITAMIN C, WHICH IS PARTICULARLY IMPORTANT
RIGHT NOW BECAUSE WE’RE IN THE MIDST OF COLD AND FLU
SEASON. VITAMIN C HELPS TO BOLSTER OUR
IMMUNE SYSTEM. I EVER REALLY EAT ENOUGH LEMON TO
GET THE VITAMIN C OUT OF IT. ACTUALLY, LEMONS HAVE A LOT OF
VITAMINS IN THEM. SO ONE LEMON IS ABOUT TWO
TABLESPOONS OF LEMON JUICE AND THAT GIVES YOU ABOUT 50% OF
YOUR VITAMIN C. YEAH, I ALSO LOVE THAT. THEY INFUSE CITRUSY FLAVOR AND
BRIGHTEN THINGS UP WITHOUT
ADDING CALORIES, SODIUM OR SUGAR. RIGHT? AND YOU’RE PUTTING IT IN A
CHICKEN, WE’RE GOING TO DO A SPIN ON A
SOOTHING CHICKEN NOODLE SOUP AND I’M CALLING THIS
MY CHICKEN LEMON SOUP. AND OF COURSE I PUT OR SO AND I THINK YOU’RE GOING TO LIKE IT.
WE GET FREE NOLES. YES. YES. YES. THERE’S WHOLE OR IN HERE. SO I BUILT THE SOUP WITH
ONION AND CARROT AND GARLIC. I
ADDED LEMON ZEST IN HERE. AND I ALSO ADDED IN BROTH AND THIS IS A SLURRY TO SLIGHTLY
THICKEN UP THE TEXTURE. IT’S
LEMON JUICE. SO MORE LEMON JUICE AND ARROW
ROOT, YOU ADD THAT AND YOU ADD
IN YOUR CHICKEN AND THIS IS REALLY DELICIOUS. I
HOPE YOU’RE GONNA MAKE A SPICY HOT
CHOCOLATE THIS KIND OF ALMOST
MEXICAN IT IS ARE GONNA KICK UP THE HEAT. CAYENNE IS OUR NEXT SUPERFOOD. AND CAYENNE HAS A, A COMPOUND CALLED CAPSAICIN
WHICH GIVES OUR METABOLISMS A
SLIGHT BOOST AND IT COULD ALSO HELP TO
TAME HUNGER. SO HOW DO WE MAKE THIS? I THINK YOU’RE GONNA LOVE THIS, BUT I HOPE YOU LIKE SPICE. SO HERE I HAVE ALMOND MILK AND A
LITTLE BIT OF CINNAMON. ONCE THAT’S BUBBLING, I’M ADDING
CAYENNE. THEN I’M ADDING SOME VANILLA
EXTRACT AND SEMISWEET OR DARK
CHOCOLATE CHIPS. MELT THIS ALL UP AND YOU GOTTA TRY THIS GUYS AND
THEN YOU HAVE YOUR SPICY HOT
COCOA. I’M GONNA PUT A LITTLE BIT OF WHIP ISN’T THAT GOOD? AND ON INSTAGRAM, I’M GONNA PUT THE REGULAR
VERSION WITHOUT THE KICK AND I’M
ALSO GONNA PUT IT WITH THE K BEFORE WE RUN OUT OF TIME. LET’S
TALK ABOUT THIS WHITE BEAN
CHILI. THIS IS A SMOKY WINTER WHITE
BEAN CHILI. I DRESSED FOR THE
OCCASION. SO WHITE BEANS ARE GREAT BECAUSE
THEY HAVE A COMBINATION OF FIBER AND PLANT
BASED PROTEIN STABILIZES OUR BLOOD SUGAR. OH
MY GOSH. SO HERE WE HAVE ALL THE FIXINGS
FOR A CHILI AND TWO CANS OF
WHITE BEANS, WHICH ARE FABULOUS AND ALL THESE
GREAT SPICES. SO WE HAVE SMOKY PAPRIKA. THAT’S
WHERE THE SMOKY COMES FROM. CHILI POWDER, CUMIN, SALT AND
PEPPER AND A LITTLE BIT OF
CAYENNE AGAIN TO KICK IT UP. AND WE ALSO HAVE YEAH DIVING
GUYS AND WE ALSO HAVE THAT. ALL THESE, OF COURSE, ARE ON OUR WEBSITE
TODAY.COM HI EVERYBODY, GOOD MORNING. A NEW DAY FOR THE MIDDLE EAST. THE FIRST PHASE OF A HISTORIC
PEACE PLAN NOW IN EFFECT. IT IS OCTOBER 14TH. THIS IS TODAY. HAPPY HOMECOMING. NEW IMAGES OF THOSE EMOTIONAL
FAMILY REUNIONS IN ISRAEL AFTER THE RELEASE OF THE LAST
SURVIVING HOSTAGES.
Dining and Cooking