Cooking with Chef Anna - 00 - Pilot Episode


Uploaded by StrategicPlacement on 10.09.2012

Transcript:
(MUSIC)
(ANNA) HI I'M CHEF ANNA.
WELCOME TO THE PILOT EPISODE OF MY NEW TV SHOW,
COOKING WITH CHEF ANNA.
THE PURPOSE OF THIS PILOT IS TO SHARE WITH YOU MY
APPROACH TO PREPARING THE MEALS I KNOW AND LOVE.
FUTURE EPISODES WILL BE CENTERED AROUND SOME OF
MY FAVORITE CUISINES.
I'LL BE PREPARING EVERYTHING FROM ITALIAN TO RUSSIAN.
SO NO MATTER WHAT YOUR FOOD PREFERENCE OR IF YOU'RE
JUST INTERESTED IN PREPARING SOMETHING NEW, COOKING
WITH CHEF ANNA WILL HAVE SOMETHING FOR YOU.
IF YOU LIKE WHAT YOU SEE AND WOULD LIKE TO BECOME PART
OF THE COOKING WITH CHEF ANNA FAMILY VISIT CHEFANNA DOT TV.
TODAY'S EPISODE INCLUDES SOME OF MY FAVORITE RECIPE FROM
THE PALEO DIET.
THE PALEO DIET IS GAINING POPULARITY WITH
ATHLETES; PEOPLE TRYING TO LOSE WEIGHT OR FOLKS WHO
JUST WANT TO TRY TO EAT HEALTHIER.
THE PALEO DIET INCLUDES LOTS OF VEGETABLES, LEAN MEAT
AND LOW SUGAR FRUITS.
IT DISCOURAGES REFINED SUGAR, DAIRY AND GRAINS.
BUT BEFORE WE PREPARE THE RECIPES LET'S GO
GROCERY SHOPPING.
(MUSIC)
(ANNA) FIRST LET'S TALK ABOUT EGGPLANT THERE
ARE SO MANY VARIETIES, THE CHOICES CAN BE OVERWHELMING.
BUT EGGPLANT PRETTY MUCH TASTES LIKE EGGPLANT.
THE DIFFERENCES COME IN TEXTURE, SOME ARE STRINGY
AND SOME ARE CREAMY, WHEN CHOOSING EGGPLANT MAKE
SURE THAT IT IS FIRM TO THE TOUCH, AND THAT THERE'S
STILL SOME GREEN ON THE STEM.
YOU DON'T WANT IT TO BE TOO SHRIVELED.
NOW LET'S TALK ABOUT ZUCCHINI, ZUCCHINI CAN RANGE IN
COLOR FROM GREY, GREEN, TO DARK GREEN, WHEN
CHOOSING ZUCCHINI LOOK FOR ZUCCHINI WITH A NICK FREE
AND SCRATCH FREE SURFACE.
THERE ARE SEVERAL FACTORS TO CONSIDER WHEN CHOOSING
HONEY, FIRST OF WHICH IS MOISTURE CONTENT.
IF THE MOISTURE CONTENT EXCEEDS 19% THE HONEY
WILL FERMENT AND LOSE ITS QUALITY AND FLAVOR.
ONE WAY TO CHECK FOR MOISTURE CONTENT IS TO TAKE TWO
BOTTLES SIDE BY SIDE, TURN THEM OVER AND SEE HOW
QUICKLY THE AIR BUBBLE MOVES TO THE TOP OF THE BOTTLE.
THE SLOWER THE BUBBLE MOVES THE LOWER THE MOISTURE CONTENT.
NOW LET'S VISIT THE MEAT DEPARTMENT, WHEN CHOOSING
PORK MAKE SURE YOU CHOOSE THE FRESHEST MEAT POSSIBLE.
LOOK FOR LEAN CUTS WITH EXCESS FAT TRIMMED AND NO
DRYING AROUND THE EDGES.
MOST RECIPES CALL FOR BONELESS BECAUSE IT'S EASIER TO
WORK WITH, YOU'LL NEED ABOUT 8 TO 10 OUNCES PER PERSON.
IT'S BETTER TO HAVE MORE THAN ENOUGH SO YOU CAN USE IT
FOR LEFTOVERS.
THESE LOOK GREAT WILL YOU WRAP THEM FOR ME?
(MALE) YES (ANNA) COCONUT OIL IS EDIBLE OIL THAT IS
FORMED BY MECHANICALLY COMPRESSING THE KERNEL OR
MEAT OF A COCONUT PALM.
IT'S SERVED AS A PRIMARY FAT IN THE DIETS OF PEOPLE IN
THE TROPICS FOR MILLIONS OF YEARS.
BECAUSE OF ITS STABILITY OF HIGH TEMPERATURES IT'S
ALSO VERY STABLE ON THE SHELF LASTING UP TO TWO YEARS
IN YOUR PANTRY.
LET'S TAKE A LOOK AT SOME OLIVE OIL.
THE BEST OLIVE OILS ARE PRODUCED FROM A COLD
PRESS PROCESS THAT'S MECHANICAL NOT CHEMICAL
IN NATURE, USING NOT QUITE RIPE AND NOT QUITE
GREEN OLIVES MIXED WITH A SECOND VARIETY OF OLIVES
THAT ARE GREEN.
EXTRA VIRGIN OLIVE OIL WILL VARY IN COLOR FROM A
LIGHTER COLORED, MILDER FLAVORED OLIVE OIL,
WHEN CHOOSING OLIVE OILS LOOK FOR THE LOWEST ACID CONTENT.
(MUSIC)
(ANNA) ALMOND FLOUR IS AN IMPORTANT PART OF THE
PALEO DIET.
IT'S MADE BY TAKING BLANCHED ALMONDS AND GRINDING THEM TO
A FINE GRAIN SIMILAR TO THAT OF WHOLE WHEAT FLOUR OR
ALL PURPOSE FLOUR THAT YOU USE IN BAKED GOODS.
YOU WOULD COMBINE THIS WITH TYPICAL LEAVENING
INGREDIENTS LIKE BAKING POWDER OR BAKING SODA TO MAKE MUFFINS.
YOU CAN MAKE YOUR OWN AT HOME BY TAKING ALMONDS THAT
ARE BLANCHED OR RAW ALMONDS AND BLANCHING THEM AND
PUTTING THEM IN A FOOD PROCESSOR AND GRINDING
THEM UNTIL YOU GET THE FINENESS THAT YOU DESIRE.
(MUSIC)
(COMMERCIAL)
(MUSIC)
(ANNA) WE'LL START BY MAKING SOME PALEO RATATOUILLE.
WE HAVE A VARIETY OF VEGETABLES, LOTS OF COLOR
HERE IN FRONT OF US, A NICE DEEP PURPLE EGGPLANT AND
SOME GREEN ZUCCHINI, RED TOMATOES, AND ONION AND
A COUPLE OF COLORS OF BELL PEPPER.
SO EAT THE RAINBOW, VERY HEALTHY FOR YOU AND
FIRST THING WE'LL DO IS ALWAYS WASH YOUR FRUITS
AND VEGETABLES VERY WELL TO GET ANY REMAINING PESTICIDE
OR GRIM FROM THE GROUND OFF OF THEM AND I'M JUST GOING TO
SET THESE IN OUR BOWLS.
AND THIS IS JUST GOING TO BE A ROUGH CHOP, SO WE'RE NOT
TO WORRIED ABOUT KEEPING EVERYTHING THE SAME SIZE.
AND WE'RE MAKING A SERVING FOR FOUR TO SIX PEOPLE AND THIS
IS A DISH THAT IS 100% VEGETABLES.
RATATOUILLE ORIGINATED IN NICE, WHICH IS IN FRANCE
AND THE LAST PART OF THAT WORD TOUILLE MEANS TO TOSS.
SO WE'RE GOING TO COOK THESE INGREDIENTS INDIVIDUALLY
AND THEN WE'LL TOSS THEM ALL TOGETHER FOR THE FINISH PRODUCT.
ALL RIGHT SO CUT OUR ONION AND MAKE A FINE DICE.
SO WE WANT TO KEEP THEM SEPARATED SO THAT
EACH VEGETABLE COOKS AT IT'S OWN RATE.
THERE'S OUR ONION.
LET'S MOVE ON TO ZUCCHINI.
YOU'LL NOTICE THAT I'M USING A WOODEN CUTTING BOARD BUT
I'M ONLY GOING TO DO THAT FOR MY FRUITS AND VEGETABLES
AND I'LL USE PLASTIC THAT I CAN PUT IN THE DISHWASHER
AND DISINFECT AFTERWARDS WITH MY MEAT.
AND WE'LL MOVE ONTO OUR EGGPLANT, TRY TO
GET EVERYTHING PREPPED IN ADVANCE SO THAT WHEN IT'S
TIME TO COOK YOU'RE READY TO GO.
NOW EGGPLANT AGAIN JUST CUT THE ENDS OFF, AND I LIKE
TO CUT THIS IN THE CENTER.
SINCE THIS IS A LARGER EGGPLANT AND YOU CAN SEE
THE SEEDS, THE BITTERNESS IN AN EGGPLANT ACTUALLY
COMES FROM THE SEEDS AND WE'LL TAKE CARE OF THAT IN A
MINUTE WITH SOME SALT WHEN WE MAKE OUR RATATOUILLE.
ONLY DIFFERENCE REALLY BETWEEN EGGPLANTS ARE THEIR MATURITY.
THEY TEND TO GET A LITTLE MORE BITTER THE MORE MATURE
THEY ARE AND WHEN THEY'RE LARGER THEY ALSO TEND TO BE
A LITTLE MORE FIBROUS THAN A SMALLER EGGPLANT WOULD BE.
ALL RIGHT, NEXT WE'RE GOING TO USE SOME HERBS AND SPICES.
I HAVE SOME FRESH CURLY PARSLEY, AND I'M NOT GOING
TO WORRY TOO MUCH ABOUT THE STEMS.
I'M JUST GOING TO GIVE THIS A NICE ROUGH CHOP AND THIS
WILL BE ADDED, PART OF IT WILL BE ADDED TO THE
RATATOUILLE AND PART OF IT WILL BE RESERVED FOR
GARNISH AT THE END, BECAUSE REMEMBER WE EAT WITH OUR
EYES AND SECONDLY I HAVE SOME FRESH BASIL LEAF AND I
JUST PULLED THIS OFF THE BASIL PLANT AT MY KITCHEN.
I'VE GOT ABOUT 20 LEAVES HERE AND I'M JUST GOING TO
GIVE THEM A ROUGH CHOP AS WELL.
LAST BUT NOT LEAST WE HAVE TOMATO AND MAKE SURE WE
GET THE STEM OFF OF THAT AND WHAT I LIKE TO DO IS
JUST SCORE THE END AND I'M GOING TO PUT EACH OF THESE
IN SOME HOT WATER TO MAKE THE SKIN REMOVE EASIER AND IF
SOME OF YOU HAVE EVER PRESERVED TOMATOES OR
CANNED THEM AT HOME YOU'LL BE FAMILIAR WITH THIS
TECHNIQUE TO GET THE SKIN OFF THE TOMATOES QUICKLY.
SO I'M GOING TO TAKE BOTH OF THESE AND JUST PLACE THEM IN
A POT OF BOILING WATER AND IT WILL TAKE A MINUTE TO
THREE MINUTES FOR THAT SKIN TO PEEL BACK OFF OF THE
TOMATO AND THEN I'LL REMOVE THAT AND PUT IT IN A BOWL
OF COLD WATER TO COOL SO I CAN CHOP IT LATER.
ALL RIGHT THE SKINS HAVE PEELED BACK YOU CAN
SEE THEY'RE STARTING TO COME OFF AND I'M USING A SET
OF TONGS TO REMOVE THOSE AND PUTTING THEM IN COLD WATER
SO THAT THEY WILL COOL AND I'LL BE ABLE TO HANDLE THEM.
SO I CAN PEEL THE SKIN THE REST OF THE WAY OFF AND
CHOP THEM.
SO I'M REMOVING THE SKIN FROM THE TOMATO BECAUSE AS WE
COOK OUR RATATOUILLE WE DON'T WANT IT TO SEPARATE IN
THE ACTUAL DISH AND BE CHEWING ON THIS TOUGH SURFACE.
SEE HOW EASILY THAT CAME OFF, NO MORE PEELING WITH A
KNIFE, JUST PUT IT IN A LITTLE BIT OF BOILING WATER
AND WAA-LAH, TWO COMPLETELY PEELED TOMATOES.
AND I'M GOING TO USE A SERRATED EDGE KNIFE FOR
OUR TOMATOES.
NORMALLY I DO THIS WITH THE SKINS ON BECAUSE THE
SERRATED EDGE WILL GO THROUGH A TOMATOES SKIN EASIER BUT
I'M JUST USED TO USING IT WITH TOMATOES SO I'M GOING TO AND
I CAN TOUCH THE INSIDE OF THIS TOMATO AND IT IS STILL COOL.
SO THE SKIN WILL COME OFF WITHOUT ACTUALLY COOKING
THE TOMATO.
IT JUST SOFTENS THE OUTSIDE SURFACE A LITTLE BIT.
NO PARTICULAR TECHNIQUE HERE, YOU JUST WANT TO GET IT
IN CHUNKS.
THIS WILL BE THE BASIS FOR OUR SAUCE.
LAST UP WITH THE EGGPLANT BEFORE WE COOK IT IS TO
PLACE IT IN A COLANDER AND WE'RE GOING TO SPRINKLE
IT LIGHTLY WITH SOME SEA SALT TO REMOVE SOME OF THE
MOISTURE AND REDUCE SOME OF THE BITTERNESS THAT
CAN NATURALLY OCCUR FROM THE SEEDS IN THE EGGPLANT.
PUT IT IN THE SINK, GIVE IT A LITTLE TOSS AND WE'LL LET
THAT SET, RINSE MY HANDS, WHILE WE GO OVER AND COOK
OUR VEGETABLES.
FIRST REMEMBER THE TOMATOES THAT WE CHOPPED.
THOSE ARE GOING TO GO IN A DUTCH OVEN, YOU CAN DO IT
IN ANY HEAVY BOTTOM PAN AND THAT WILL BE THE BASE FOR
OUR SAUCE, GET THAT BURNER ON.
THERE WE GO, ALL RIGHT GOT OUR BURNER ON, TO THAT WE'RE
GOING TO ADD SOME COCONUT FAT AND YOU CAN SEE THIS IS IN
A SOLID FORM.
IT'LL LIQUEFY AS WE ADD HEAT TO IT.
THIS COMES FROM PRESSING THE MEAT OF A COCONUT KERNEL.
SO WE'LL LEAVE THIS, WHOA, BEFORE WE DO THAT THOUGH
ADD OUR BASIL.
REMEMBER WE CHOPPED THAT UP EARLIER AND ABOUT HALF OF
THE PARSLEY AND I HAVE SOME ALREADY MINCED GARLIC.
I'M GOING TO ADD ABOUT A CLOVE TO TWO CLOVES OF THAT
AND WE'LL COME BACK LATER WITH THE SALT AND PEPPER BECAUSE
OF THE SALT THAT WE PUT ON OUR EGGPLANT.
WE DON'T WANT TO OVER SALT IT AT THE END.
SO WE'LL JUST SEASONED IT TO TASTE WHEN WE'RE DONE AND
THIS WILL BREAK DOWN AND WE'LL ADD OUR OTHER
COOKED VEGETABLES TO IT IN A MOMENT.
BACK OVER HERE, ADD OUR COCONUT FAT TO OUR SKILLET
AND WE'RE NOT AS CAREFUL WITH THE COCONUT FAT ON THE
PALEO DIET BECAUSE IT'S MORE ABOUT THE TYPES OF FOOD
THAT YOU EAT THAN AMOUNT OF CALORIES OR FAT THAT
YOU'RE CONSUMING.
THIS IS A LOW CARBOHYDRATE DIET BUT WE ARE GOING,
YOU DON'T NEED TO USE MORE FAT THAN YOU NEED SO BE
CAREFUL THERE AND I'LL ALTERNATE BETWEEN OLIVE
OIL AND COCONUT OIL JUST TO HAVE SOME VARIATION IN FLAVOR.
SO AS THIS MELTS WE'RE GOING TO START WITH OUR ONION
AND LITTLE KNOWN INTERESTING FACT ABOUT AN ONION IT IS
THE ONLY BASIC FOOD INGREDIENT THAT IS USED IN EVERY
SINGLE SOLITARY CULTURE ON THE FACE OF THE EARTH, THE
LOWLY ONION.
ALL RIGHT OUR COCONUT FAT IS PRETTY HOT NOW.
WE'RE GOING TO ADD OUR ONIONS FIRST AND WITH RATATOUILLE
YOU WANT TO COOK EACH INDIVIDUAL SEPARATELY SO
THAT IT COOKS ACCORDING TO IT'S OWN TIME AND NOT
OVER COOK OR UNDER COOK WITH ANOTHER VEGETABLE AND
WE'RE GOING TO SAUTÉ THESE ONIONS UNTIL THEY ARE
JUST TRANSLUCENT AND THAT COULD TAKE ANYWHERE FROM
FIVE TO SEVEN MINUTES.
WE'LL JUST CHECK OUR TOMATOES TO MAKE SURE THEY'RE
NOT STICKING.
THEY'RE LOOKING GREAT.
OKAY OUR ONIONS ARE NICE AND TRANSLUCENT.
WE DON'T WANT TO OVER COOK OR BROWN THOSE, REMOVE THOSE
FROM THE SKILLET.
PUT THEM BACK IN THE BOWL THEY CAME FROM, GET EVERY ONION
OUT SO THAT IT DOES NOT BROWN WITH THE NEXT BATCH
OF VEGETABLE, SET THAT ASIDE, ADD A LITTLE MORE COCONUT
FAT, AND TO THAT I'M GOING TO ADD OUR GREEN AND ORANGE
BELL PEPPERS AND SAME PROCESS.
WE'LL COOK THEM FOR FIVE TO SEVEN MINUTES JUST UNTIL
THEY START TO BARELY SOFTEN.
THEY'LL BE CRISP TENDER.
YOU DON'T WANT THEM SOFT.
ON A PALEO DIET WE USE VEGETABLES THAT ARE
LOW CARBOHYDRATE, SO THINGS LIKE BELL PEPPERS,
SQUASH, ZUCCHINI, CELERY, ONIONS, AND LOW SUGAR
FRUITS LIKE BERRIES BUT WE'LL, YOU WON'T SEE ROOT
VEGETABLES LIKE POTATOES, OR BREAD OR PASTA OR EVEN
DAIRY ON THE PALEO DIET.
ALL RIGHT THE BELL PEPPERS ARE JUST CRISP TENDER AND
I'M GOING TO ADD THOSE BACK TO A BOWL, SET THOSE ASIDE
AND THIS TIME JUST FOR THE FUN I'M GOING TO ADD A LITTLE
BIT OF OLIVE OIL MIXING OUR FATS HERE AND ZUCCHINI.
ZUCCHINI SAME DEAL, THREE, FOUR MINUTES AT A
HIGH TEMPERATURE JUST UNTIL IT'S CRISP TENDER.
OUR ZUCCHINI IS JUST STARTING TO BROWN SO I'M GOING
TO REMOVE THAT FROM THE HEAT, ADD THAT BACK TO THE BOWL.
LAST INGREDIENT IS EGGPLANT.
I'M GOING TO ADD A LITTLE MORE COCONUT OIL AND WE'VE HAD
OUR EGGPLANTS SPRINKLED WITH A LITTLE BIT OF SALT,
PULLING OUT SOME OF THAT MOISTURE AND BITTERNESS
FROM THE SEEDS, BRING THAT OVER, ADD THAT TO THE SKILLET.
EGGPLANT HAS KIND OF A SPONGY TEXTURE, THE MORE MATURE
THE EGGPLANT THE SPONGIER THE TEXTURE.
THE BITTERNESS COMES FROM THE SEEDS AND THE FLUID THAT
WILL COME OUT OF THE EGGPLANT WHEN YOU SPRINKLE IT WITH
SALT WILL ACTUALLY HAVE A DARK COLOR LIKE THE SEEDS.
THERE'S A COMPOUND IN AN EGGPLANT SEED THAT IS FROM
THE NICOTINE FAMILY VERY LOW LEVEL SO IT WON'T HURT YOU
TO EAT IT BUT IT'S, THAT'S WHY IT HAS A BITTER FLAVOR.
LET'S CHECK OUR TOMATOES, AWE THOSE ARE BREAKING DOWN NICELY.
YEAH WE'RE GOING TO HAVE A NICE SAUCE.
MMMM, THIS SMELLS WONDERFUL.
TURN THAT DOWN JUST A LITTLE BIT AND WE'RE JUST TRYING
TO GET THIS TO SOFTEN A LITTLE BIT BECAUSE IT'S GOING
TO SIMMER WITH THE TOMATOES AND THE OTHER VEGETABLES
FOR ABOUT AN HOUR.
SO YOU DON'T WANT TO COOK IT TOO MUCH.
THERE WE GO.
ALL RIGHT OUR TOMATOES ARE VERY NICELY BREAKING DOWN.
YOU CAN SEE THIS IS A WONDERFUL SAUCE,
SMELLS WONDERFUL TOO AND TO THAT WE'RE GOING TO ADD ALL
OF THE INDIVIDUAL INGREDIENTS THAT WE PANNED FRIED
WITH COCONUT OIL AND OLIVE OIL.
EGGPLANT FIRST, AND THERE'S NO IMPORTANCE IN THE ORDER
THAT YOU DO THIS, THEN ZUCCHINI, AND BELL
PEPPERS, AND OF COURSE ONIONS.
ALL RIGHT LET'S GET THOSE MIXED TOGETHER WELL.
WHAT A BEAUTIFUL DISH, A VEGETARIANS DELIGHT.
ONE OF THE COMMON QUESTIONS I GET FROM CLIENTS WHO ARE
ON THE PALEO DIET IS ALL YOU EAT IS MEAT, WELL THERE
ARE QUITE A FEW VEGETARIAN DISHES, ONE OF WHICH THIS IS.
YOU ALSO EAT NUTS ON THE DIET.
SO YOU GET PROTEIN FROM THAT SOURCE AS WELL AS EGGS.
SO YOU DON'T HAVE TO EAT THE MEATS IF YOU DON'T WANT TO.
ALL RIGHT PUT THE LID ON THAT.
LET IT SIMMER FOR ABOUT AN HOUR AND THEN WE'LL COME
BACK AND CHECK ON IT.
(MUSIC)
(COMMERCIAL)
(MUSIC)
(ANNA) MOVING ON TO MAKE PALEO OMELET MUFFINS
AND IN THE OMELET MUFFINS WE'LL HAVE EGGS AND
ONION, BELL PEPPER AND BROCCOLI.
SO WE'LL GET STARTED WITH OUR ONION.
WE WANT TO DO A FINE DICE.
THERE YOU GO, AND TO OUR ONION BOWL.
ANOTHER RED BELL PEPPER, SET THOSE ASIDE.
AND TRIM UP OUR BROCCOLI A LITTLE BIT, GET THOSE DOWN
TO MANAGEABLE PIECES SINCE WE'RE GOING TO BE ADDING
THOSE TO OUR OMELET AND WE WANT TO BE ABLE TO BITE
INTO THEM.
THE PALEO OMELET MUFFINS CALL FOR 12 EGGS AND THAT'LL
MAKE FOUR TO SIX SERVINGS AND YOU CAN MAKE THESE MUFFINS
IN ADVANCE AND EAT THEM YOU KNOW THROUGH OUT THE WEEK
OR YOU CAN FREEZE THEM.
TAKE THEM OUT OF THE FREEZER AS YOU NEED THEM THE
NIGHT BEFORE.
GIVE YOUR EGGS A GOOD WHISK, YOU CAN USE AN OLD FASHION
EGG BEATER IF YOU'D LIKE BUT I JUST USE MY HANDHELD WHISK.
I DON'T LIKE TO HAVE TOO MANY TOOLS IN THE KITCHEN.
IT CLUTTERS UP MY DRAWERS.
ALL RIGHT THAT'S GOOD ENOUGH AND THEN TO THAT WE ADD
OUR BROCCOLI, THE BELL PEPPER, AND ONION.
WE'VE ALSO GOT SOME MAYONNAISE.
IT'S ABOUT 1/2 CUP THAT GOES INTO THE OMELET MUFFINS
AND THIS IS OLIVE OIL BASED MAYONNAISE AND I'VE
BROWNED SOME SAUSAGE.
THIS IS ADDITIVE FREE.
SO ALL NATURAL INGREDIENTS IN THE SAUSAGE, NO PRESERVATIVES.
ALL RIGHT WE'RE GOING TO CHANGE CUTTING BOARDS FROM
OUR WOOD TO PLASTIC SINCE I'M GOING TO BE CHOPPING SOME
HAM TO GO IN OUR MUFFINS AND AGAIN THIS IS JUST A ROUGH CHOP.
IT DOESN'T NEED TO BE ALL THAT PRECISE AS LONG AS YOU GET
THE PIECES SMALL ENOUGH THAT YOU CAN BITE INTO THEM
WHEN YOU BITE INTO YOUR OMELET MUFFIN AND THEN WE'LL ADD
THAT TO OUR OTHER INGREDIENTS AND MIX IT ALL TOGETHER.
AND I'VE GOT IT PARTIALLY MIXED, NOW I'M GOING TO ADD
A LITTLE BIT OF GROUND BLACK PEPPER TO TASTE AND SEA SALT.
YOU CAN ALWAYS ADD MORE SALT AND PEPPER LATER.
IF YOU WANT TO GET CREATIVE YOU CAN ADD HERBS AND SPICES.
YOU COULD PUT A LITTLE BIT OF THYME IN THERE OR OREGANO
OR BASIL.
OKAY THAT'S A GOOD MIX NOW.
LET ME GET THIS OUT OF THE WAY AND I'VE GOT A MUFFIN PAN
WITH SIX LARGE MUFFIN HOLDERS.
I'VE MELTED A LITTLE BIT OF COCONUT FAT.
IT WAS IN SOLID FORM AND I JUST PUT IT IN THE
MICROWAVE FOR ABOUT 30, 40 SECONDS AND I'M GOING TO
PUT JUST A LITTLE BIT IN EACH MUFFIN TIN.
YOU CAN FILL THESE ALL THE WAY UP TO THE TOP.
I'M GOING TO TAKE THESE TO OUR OVEN THAT'S BEEN PREHEATED
TO 350 DEGREES FAHRENHEIT.
I'M GOING TO LET THOSE BAKE FOR ABOUT 18 TO 20 MINUTES.
LET'S MAKE SOME PALEO ALMOND MUFFINS AND INSTEAD OF
USING ALL PURPOSE FLOUR OR WHOLE WHEAT FLOUR, WE'RE
GOING TO USE ALMOND FLOUR.
OKAY THERE'S ABOUT A CUP AND 1/2 IN THAT BOWL AND TO
THAT WE'RE GOING TO ADD THE REST OF OUR DRY INGREDIENTS.
I HAVE ABOUT 1 TEASPOON OF BAKING SODA AND 1 TEASPOON
OF BAKING POWDER, 2 TEASPOONS OF PUMPKIN PIE SPICE,
WHICH HAS BEEN MIXED WITH CINNAMON, A PINCH OF SALT,
AND I'M GOING TO WHISK THE DRY INGREDIENTS TOGETHER.
MAKE SURE EVERYTHING GETS MIXED WELL, GET THAT
CINNAMON AND PUMPKIN PIE SPICE IN THERE.
OH IT SMELLS WONDERFUL.
ALL RIGHT NOW IT'S TIME TO ADD THE WET INGREDIENTS.
I'LL START WITH MY CANNED PUMPKIN PUREED, NO
SEASONINGS, NO PUMPKIN PIE SPICES IN IT.
WE'VE ALREADY ADDED THAT.
SO BUY PLAIN PUMPKIN AND SOME RAW HONEY OR IF YOU
PREFER JUST REGULAR HONEY AND LASTLY THREE EGGS,
BREAK THE YOLKS JUST A LITTLE BIT.
YOU COULD MIX THOSE IN A SEPARATE BOWL IF YOU'D
LIKE BEFORE ADDING.
MIX ALL OF OUR INGREDIENTS TOGETHER; MIX A NICE
THICK MUFFIN MIX THAT LOOKS GOOD.
WE HAVE SOME WARM MELTED COCONUT FAT, ADD THAT TO
EACH OF THE MUFFIN CUPS AND THEN THESE WILL RISE SOME
SO FILL THEM ABOUT HALFWAY, THREE QUARTERS OF THE
WAY FULL, BECAUSE THEY HAVE THE LEAVENING AGENTS,
THE BAKING SODA AND BAKING POWDER.
NOW WE'RE GOING TO TAKE THIS TO OUR OVEN, WHICH IS AT
350 DEGREES FAHRENHEIT, PLACE THEM IN THERE WITH OUR
EGG MUFFINS THAT ARE ALMOST DONE AND LET THEM BAKE
UNTIL THEY, A TOOTHPICK INSERTED INTO THE CENTER
COMES OUT CLEAN, 15 TO 2O MINUTES.
NOW WE'RE MAKING PALEO PORK TENDERLOIN WITH APPLES
AND ONIONS AND WE'LL START BY CORING OUR APPLES AND
AGAIN WE'RE GOING TO DO A ROUGH CHOP OF THESE.
I JUST WANT TO GET THE CORE OUT.
ALL RIGHT, ADD THOSE TO THE REST OF MY APPLES AND
WE'VE ALREADY CHOPPED OUR TWO ONIONS AND WE'RE GOING TO
GO OVER TO OUR DUTCH PAN HERE.
SO WE'VE ADDED SOME COCONUT OIL TO OUR DUTCH OVEN AND
TO THAT WE'RE GOING TO ADD OUR CHOPPED APPLES.
YOU CAN USE ANY KIND OF APPLES IF YOU LIKE THE SWEET YOU
CAN GO WITH A RED DELICIOUS OR FUJI OR A GALA APPLE.
GIVE THAT A QUICK SEAR BEFORE I ADD MY ONIONS.
NOW ADD THE ONIONS, THOSE MIXED WELL.
WE'RE GOING TO COOK THIS JUST TILL THE ONIONS
BECOME TRANSLUCENT.
ALL RIGHT REDUCE THE HEAT ON THAT JUST A LITTLE AND
THEN MOVE OVER TO OUR PORK, ALL RIGHT SO WE HAVE A
PORK TENDERLOIN AND I'M GOING TO CUT UP ABOUT 1 AND
1/2 POUNDS OF THIS TO GO WITH OUR FOUR APPLES AND TWO ONIONS.
YOU WANT TO CUT THESE IN ABOUT 1/2 TO 1 INCH THICK PIECES.
THESE WILL BE MEDALLIONS, WASH MY HANDS.
ALWAYS WASH YOUR HANDS AFTER YOU HANDLE MEAT AND
WE'RE GOING TO ADD THAT TO OUR NON STICK SKILLET, AND ADD
A LITTLE BIT OF OLIVE OIL TO MY NON STICK SKILLET AND
ADD MY PORK TENDERLOIN TO THAT.
CHECK THIS OUT; CHECK ON MY APPLES AND ONIONS.
THEY'RE COMING ALONG NICELY.
ALL RIGHT THE PORK TENDERLOIN HAS BEEN BROWNING ON ONE
SIDE FOR ABOUT TWO MINUTES AND I'M GOING TO TURN EACH OF
THE MEDALLIONS, I'M GOING TO DO IT QUICKLY SO THAT THEY
ALL COOK THE SAME.
THE FDA HAS RECENTLY STATED THAT WE'RE NOT AS
CONCERNED ABOUT TRICHINOSIS THE MEAT HAS BEEN HANDLED
IN SUCH A WAY THAT YOU CAN NOW COOK THE PORK TO 140
DEGREES FAHRENHEIT IN THE CENTER INSTEAD OF 160 TO 165.
SO ABOUT TWO MORE MINUTES AND THOSE WILL BE READY.
OUR PORK IS FINISHED, I'M GOING TO TURN THE BURNER
OFF AND WE'LL ADD OUR APPLES AND ONIONS TO THIS.
ALL RIGHT, ARRANGE THOSE, GET THEM, LET'S BRING OUR
ONIONS OVER AND SPOON SOME OF THOSE ON TOP.
SO THE PALEO DIET, THEY SAY THIS DIET IS YOU COOK LIKE
A CAVEMAN BUT I CAN TELL YOU ONE THING I'M GOING TO
EAT LIKE A CAVE GIRL.
(MUSIC)
(COMMERCIAL)
(MUSIC)
(ANNA) IN FRONT OF ME ARE THE RESULTS OF OUR
WORK TODAY.
WE HAVE OUR PUMPKIN MUFFINS WITH ALMONDS AND APPLES
WITH ONION AND PORK TENDERLOIN, OUR
PALEO RATATOUILLE, AND OUR PALEO OMELET MUFFINS.
THANK YOU FOR JOINING ME IN MY KITCHEN TODAY AND ALLOWING
ME TO TEACH YOU A LITTLE BIT ABOUT THE PALEO DIET.
IF YOU'RE INTERESTED IN BECOMING PART OF THE
COOKING WITH CHEF ANNA FAMILY PLEASE VISIT CHEFANNA DOT TV.
I WOULD LOVE TO HEAR FORM YOU.
I'M CHEF ANNA, THANK YOU.
I'M CHEF ANNA, THANK YOU.
(MUSIC)