Eddie Makes a Recipe That He Cooks for the Firefighters, Italian Pasta Skillet

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[APPLAUSE] >> BEFORE THE BREAK CHIEF EDDIE CARMON SHARED HIS STORY OVERCOME PREDIABETES.

>> JIMMY: HIS BACK WITH US TO SHARE SOMETHING FROM ANOTHER IMPORTANT PART OF A FIREFIGHTER'S DAY, THE DINNER TABLE.

YOU HAVE GOT A RECIPE THAT IS TASTY.

>> A GUESS AT.

IT IS AN ITALIAN PASTA SKILLET.

VERY SIMPLE.

SIX INGREDIENTS.

IT ONLY TAKES ABOUT A HALF-HOUR.

>> LISA: WHAT INGREDIENTS? >> FIRST WE HAVE ITALIAN SAUSAGE.

THIS IS ACTUALLY A SWEET ITALIAN SAUSAGE.

IT IS UP TO YOUR TASTE.

I LIKE THINGS SPICY, BUT MY FAMILY LIKES IT TONED DOWN A LITTLE BIT.

SOMETIMES YOU CAN'T FIND IT WITHOUT A BEING IN THE LINK, BUT YOU CAN GET PAST THAT.

CUT THE ENDS OFF AND SQUEEZE IT OUT LIKE A TOOTHPASTE TO.

TAKE IT OUT OF THE CASING.

AND SQUEEZE IT OUT LIKE TOOTHPASTE.

>> LISA: IS THERE SOMETHING I CAN BE DOING OVER HERE? >> HE IS THE HOLD UP RIGHT NOW.

>> JIMMY: THAT'S JUST HOW IT GOES.

>> USUALLY ABOUT A POUND.

SO FOUR OF THE FIVE LINKS.

WE'RE GOING TO PUT IN THE SKILLET THAT WE'VE HEATED UP.

WE'RE GOING TO LET THAT BRA.

ONCE THAT IS DOWN BROWNING, WE WILL BEGIN TO ADD THE OTHER STUFF IN THE SPINACH AND THE CHEESE OF THE LAST TWO THINGS.

>> LISA: OKAY.

THE SAUCES ARE DICED TOMATOES THAT'S WITH GARLIC AND BASIL.

AGAIN, YOU CAN ADD OR TAKE AWAY FOR YOUR TASTE AND JUST THE REGULAR TOMATO SAUCE WITH THE LOW-SODIUM.

ANY BRAND WILL DO.

AND THE SKIM CHEESE TO HELP REDUCE.

THE RECIPE ACTUALLY CALLS FOR MULTI GRAIN PASTA.

>> IT'S VERY DIFFICULT TO FIND.

THIS WILL BE A LITTLE HIGHER CALORIE COUNT THAN THE RECIPE THAT IS POSTED BUT NOT BY MORE THAN 20 OR 30 CALORIES.

>> LISA: YOU TALK ABOUT YOUR DIET.

YOU ARE UPSET WITH THE WORD DIET, BUT WOULD YOU SAY YOU ARE ON A DIET OR YOU JUST CHANGED YOUR LIFESTYLE? >> DIED STANDS FOR DID I EAT THAT? >> LISA: [LAUGHTER] >> IT IS MORE THAN A DIET.

PEOPLE TRY A DIET AND I THINK IT IS A TREND.

AND THEN SOMETHING HAPPENS AND YOU HAVE A SLIP OR A AND YOU THINK YOU CAN DO THIS.

>> YOU HAVE TO FIND WAYS TO SUBSTITUTE.

I WAS A BIG OREO COOKIE FAN.

DOUBLE STUFF.

NOW I AM INTO ANIMAL CRACKERS.

>> JIMMY: REALLY? >> 16 ANIMAL CRACKERS IS LESS FAT AND CALORIES AND TWO OREO COOKIES BY A LONGSHOT.

>> JIMMY: WELL I SEE WHAT I NEED TO DO.

>> LISA: LET IT BROWN? >> CHOP IT UP A LITTLE BIT.

AND ONCE IT STARTS TO FLAKE OUT ON ITS OWN THAT IT IS JUST ABOUT READY.

>> LISA: WHAT IS NICE ABOUT THIS IT IS A ONE SKILLET RECIPE SO YOU ARE NOT DIRTYING UP DISHES.

IT DOES NOT TAKE, LIKE I SAID, ONCE WE PUT ALL THE INGREDIENTS AND YOU GO ANOTHER 15 MINUTES THEN YOU HAD THE CHEESE AND THE SPINACH AND YOU ARE DONE.

>> JIMMY: DOES EVERYBODY ELSE IN THE FIREHOUSE UNDERSTAND WHAT YOU'RE TRYING TO DO? >> THE GUYS GOT ME DOING THIS.

BECAUSE EVERYONE GOT INTO FITNESS OUT.

MY FITNESS PAL.

THEY FIND ALWAYS RECIPES THAT EVERYONE IS SHARING.

EVERYBODY IS GOING THROUGH THIS SO YOU ARE TELLING TOGETHER WITH PEOPLE THAT ARE HAVING SIMILAR ISSUES AS YOU.

AND WE WILL WALK IN THE FIREHOUSE AND THEY ARE COOKING TUNA AND BROCCOLI OR THINGS OF THAT NATURE WHERE BEFORE WAS HEY LET'S RUN DOWN TO THE SUB SHOP AND GET A COLD CUTTER LET'S GO TO THE CHINESE PLACE.

SO IT IS MORE ABOUT CHANGING THE CULTURE AND WITH THOSE FIVE OR SIX GUYS THAT ARE DOING IT, THERE ARE MORE AND MORE GUYS THAT ARE STARTING TO GET INTO IT.

>> LISA: YOU STILL MAKE THE >> I AM NOT A BIG CHILI MAKER.

I LOVE TO EAT IT BUT THERE ARE GUYS THAT HAVE THAT AS A SPECIALTY SO WE WILL LET THEM HANDLE THAT.

>> JIMMY: YOU SAID SOMETHING, I'VE DONE THE SAME THING.

MY DAD GOT LARGER AS HE GOT OLDER.

I'M THERE NOW IT'S LIKE IT'S OKAY.

AND IT'S NOT, IS IT? >> YOU SEE THAT AS THE NORM AND ONE OF THE THINGS I FALL COME OUT OF THE SERVICE WHEN I I WENT INTO THE SERVICE I WAS 115 POUNDS AT FIVE FOOT 10.

AND WHEN I COME OUT I WAS 61 AND HUNDRED 65.

THEN YOU GET UP TO 240 COME BACK DOWN TO 190 AND EVERYBODY SAYS ARE YOU SICK? YOU ARE TOO THIN.

PERCEPTION HAS CHANGED AND LARGE AS THE NORM.

SO I THINK THAT WHEN YOU FIRST START DOING THESE THINGS, IT IS JUST DIFFERENT FOR EVERYBODY.

NORMAL GROUP.

>> LISA: I HAVE THIS PRETTY MUCH BROWN HAIR.

CAN I GO AHEAD.

>> LET'S DRAIN THE GREASE OFF OF IT.

>> LISA: THERE IS NOT MUCH.

>> IT IS ALL TURKEY.

THERE WILL JUST BE A FEW DRIPPINGS IN THERE, NOT A WHOLE LOT.

>> JIMMY: NOT MUCH AT ALL.

HERE.

SA: THIS IS TEAMWORK >> THIS IS GOING TO GO ON THE HEAT AND YOU CAN GO AHEAD WE NEED A MEASURING CUP WITH A CUP AND HAVE A WATER.

>> LISA: >> JIMMY: A COMPANY HALF OF WATER.

COMING UP.

>> LISA: WE HAVE A LITTLE BIT MORE.

AND IF YOU WOULD LIKE THIS RECIPE, YOU CAN SEND A SELF-ADDRESSED STAMPED ENVELOPE TO 1729 NORTH SALISBURY BOULEVARD, SALISBURY, MARYLAND 21801.

YOU CAN ALSO GO TO OUR WEBSITE THAT'S DELMARVALIFE.

COM.

443-880-9116.

VE US A CALL, SURE YOU LET US KNOW YOU WANT THE RECIPE FOR THE ITALIAN PASTA SKILLET.

OKAY.

WE'VE GOT THE WATER, WHAT'S NEXT? >> TOMATO PASTE.

>> JIMMY: THIS IS MAGIC TV.

>> LISA: A FINISHED PRODUCT.

SO BASICALLY ALL YOU DID IS PUT EVERYTHING IN, YOU PUT THE PASTA IN AND YOU LET IT COOK FOR ABOUT 15 MINUTES YOU SAID? >> ABOUT 15 MINUTES.

UNTIL THE NOODLES BECOME TENDER.

>> LISA: AND IT IS A WHOLE POUND OF NOODLES? >> THAT'S ABOUT THREE CUPS.

>> LISA: OKAY.

AND THEN LET THAT COOK DOWN A LITTLE BIT.

AND NOW WE'RE GOING TO GET TO JIMMY'S FAVORITE PART IT'S MY FAVORITE PART, TOO.

WE'RE GOING TO TASTE IT.

>> JIMMY: SHE HAS TO ADMIT IT.

>> LISA: LET'S DO IT RIGHT FROM THE PAN, WHAT YOU SAY? >> ONCE THAT STARTS TO BOIL, THEN YOU WILL CUT THE HEAT BACK.

>> LISA: OKAY.

>> JIMMY: DID YOU WANT IT FOR, TOO? >> I'M GOOD.

>> LISA: HE'S READY FOR THAT CAKE.

>> I WANT THAT CAKE.

>> JIMMY: YOU HAVE WORKED HARD.

>> LISA: THAT IS VERY GOOD.

THAT.

MMY: I DID NOT EXPECT LIKE YOU, I WOULD HAVE PUT MORE SPICE IN IT.

BUT WOW, THAT IS GOOD.

>> YOU CAN DOCTORATE A BIT.

Source: Youtube