- 9 months ago
Kiesha Knight at Essence Eats 2019
Category
🛠️
LifestyleTranscript
00:00How y'all doing this morning?
00:03Yes, yes.
00:04So welcome Keisha to the stage.
00:06I just want to go over a few bits
00:08before we actually get into this wonderful cooking demo.
00:11Keisha is going to be preparing her delicious, okay,
00:16turkey chili using all three seasonings
00:19from her Keisha's Kitchen collection line,
00:21which is available at Keisha's Kitchen.com.
00:24And if you type in Essence Fest at checkout,
00:27you get free shipping.
00:28Okay, so make sure you write that down in your phones.
00:31Essence Fest, if you type that in at checkout,
00:34you get free shipping on anything from her collection.
00:37Under the coupon code, yes.
00:38Coupon code, okay.
00:39So let's get started.
00:41Let's do this.
00:42Let's do this.
00:43So turkey chili is one of my favorites.
00:46I love it because it's hearty,
00:48but it can also be light if you do it with turkey.
00:51It's not as heavy when you do it with ground beef.
00:54And it's a fan favorite.
00:56You can put it on hot dogs,
00:57you can eat it by itself.
00:58You can put it with chips.
01:01So we're going to get started.
01:03Let's do this.
01:06So it's super, super simple.
01:09And it's really, really tasty.
01:12And you can make it as spicy or as mild as you desire.
01:17Okay.
01:17And it's one of my ways with my daughter that I hide lots of great veggies in it.
01:22Because it's just tasty, but it has tomatoes and it has onions and bell peppers and a little bit of jalapeno, but it's good.
01:32So we're going to start.
01:33We have our pan right here.
01:34Okay.
01:35We're letting it get heated up.
01:36That's a fancy pan, Keisha.
01:38I mean, I'm saying.
01:39You've worked your good stuff with you.
01:40I'm just saying.
01:41Mine's well.
01:41So we're going to start it just with a little bit of olive oil.
01:44Okay.
01:44You can use whatever oil works for you.
01:50I personally, in my home, we just like olive oil.
01:52You know, it's a good, clean oil.
01:55So we just have some olive oil in there.
01:56And how much are you coating the pan with?
01:58Well, you just want to coat the bottom of the pan pretty well.
02:01Because we're going to saute our veggies first.
02:03Got it.
02:04So we're going to take our peppers.
02:08These are just orange bell peppers that have been chopped up.
02:11And then, and it's so funny.
02:16Some recipes come as a result of forgetting an item.
02:20So one day I was like, oh my goodness, I don't have any white onions.
02:24So I had red onions and I used them.
02:26And what I found in my chili is that I prefer to use a combination.
02:32But it's so super simple.
02:33If you don't have one, just use a little more of the other.
02:37So it's probably about a half a medium white onion, a half a medium red onion.
02:42And again, that just came because one day I forgot the onions I needed.
02:46And it worked.
02:48So we're sauteing our veggies.
02:50And then this right here is a jalapeno that's been diced up.
02:55And another thing, what I learned, actually Chef G Garvin, who's a great friend of mine and mentor,
02:59as I've gone down this whole cooking culinary road, if you take a jalapeno and you hold it on the side and slice it around like this kind of,
03:09like say if you have the jalapeno this way, and then you cut it and you go around,
03:12you can avoid all of the seeds and keep them intact.
03:16Okay.
03:16And the seeds are where the heat is located.
03:19Got it.
03:19So we put our jalapeno in.
03:21So this is not going to give it too much spice.
03:27No, it's not going to give it too much spice.
03:29Okay.
03:29We have some yellow bell peppers.
03:32And honestly, it's whatever you like.
03:34I personally prefer the yellow and the orange and the red bell peppers because they're a little more sweet.
03:40Okay.
03:40But you can put whatever you want.
03:42It's what you have.
03:44This is like one of those kitchen sinks sort of, hey, these are the veggies that work for me and my family.
03:48Let's throw them in there.
03:48So that was about one large garlic clove.
03:53But again, you can add a little more garlic if you like more garlic.
03:56It's according to taste and what you like.
03:59So I'm going to start with my all-purpose seasoning.
04:01Okay.
04:02And this, we're going to season our veggies up kind of nicely.
04:05And it helps them kind of release moisture because of the salt and the all-purpose.
04:10So can y'all smell this?
04:12Great packaging.
04:13How's it smelling so far?
04:14It's good.
04:15Good?
04:16It's very good, y'all.
04:17So now from there, we are going to take our ground turkey.
04:21Okay.
04:23And so our veggies have started to cook and sweat down.
04:27And it can all go into the same pot?
04:29Yes.
04:29All.
04:29This is a one pot.
04:30I don't know about you, but dishes are not my friend.
04:32Okay.
04:33I do not do dishes.
04:34If it is a pot that is not dishwasher safe, I am not purchasing it.
04:40I have zero interest in it.
04:41That's just a mom-ism.
04:43You have enough to do working, a mom.
04:45You know what I understand?
04:46I have a two-and-a-half-year-old at home.
04:48Oh, you saw my two-and-a-half-year-old running around.
04:50Yes.
04:50So now I'm going to take my poultry seasoning.
04:54And again, the spices are all natural.
04:56Okay.
04:57They're gluten-free.
04:58They're kosher as well.
04:59And what I didn't do, I didn't put a sifter on the top just because I kind of like being
05:04able to shake liberally.
05:05But what you can do is take a small bowl and pour some off and then kind of use it like
05:11that if you're afraid that you may kind of overdo it.
05:15And I also put my meat seasoning in here.
05:17So a lot of people look at them and say, well, you know, it says meat or it says poultry.
05:22I did that to make it really easy for people who can't or don't cook.
05:26Right.
05:26So, you know, if you add, you know, a steak, you can put the meat seasoning on it and it'll
05:31be amazing.
05:32And then I added the, and then if you do the poultry, it's the same way.
05:37However, I put it on potatoes.
05:39I put it on veggies.
05:40I put it in pasta, fish.
05:42And as you see, I put the meat seasoning in with turkey too.
05:46So what's in this meat seasoning?
05:47Oh, it's some goodness.
05:49You have.
05:49Let's look at these ingredients.
05:50So you can't give it all away, but there's some garlic and onions and sea salt.
05:55The packaging is amazing.
05:56Have you guys seen Keisha's collection?
05:59This is really good packaging.
06:01Yes.
06:02It's beautiful.
06:03And you know, the crazy thing is that, you know, I went down this road because it was a
06:07passion of mine.
06:08Yes.
06:08Because I just love cooking and wanted to provide something that was all natural.
06:13That was healthy.
06:14That was easy, but made amazing food.
06:17And I did, you know, everything from going to the factory and picking, you know, doing
06:22the labels and learning every step of the process along the way.
06:26Right.
06:26So this wasn't one of those sort of things where they're like, oh, you're a celebrity.
06:30Let me just slap your name on something.
06:31No, when I tell you my heart and soul went into this, it absolutely did.
06:36And I'm not going to, I'm one of those people, regardless, I'm not going to sell anything
06:42that I would not want my family to have.
06:46I hear that.
06:46So it's really important to me the integrity of any and everything that I do.
06:50Yes, yes.
06:50That's important.
06:51This is coming together.
06:52Yeah, it is.
06:53So let me heat this up so we can brown up this turkey a little more.
06:57Because as soon as this turkey is brown, we have all of our quiche's kitchen spices in
07:01here.
07:01We're going to add some chili powder.
07:03Okay.
07:03Now, how long does the meat cooking step take?
07:07You know, it really just depends.
07:09Like this burner is kind of interesting, so I'm trying to turn it up a little bit.
07:12Okay.
07:13But it's just until it's cooked.
07:14It's no more pink.
07:15And it's kind of like that brown all the way through.
07:17You can kind of, you can look at it and tell.
07:20So as long as you don't see any more pink in there.
07:22You're good to go.
07:23You're good to go.
07:23And the veggies helps to maintain that moisture, I'm assuming.
07:26Okay.
07:26Yes.
07:26Okay.
07:27But you don't also want to overcook it because you don't want dry.
07:30Right.
07:30And I also prefer, even with turkey, to do like a 7% fat.
07:35So, you know, they have the like very 99% lean.
07:37Okay.
07:38But I like the one that has just, you know, 7% because it creates a juicier product at
07:44the end.
07:44Okay.
07:45Okay.
07:45So we're almost there.
07:47We're going to let this just kind of marinate real quick.
07:49We'll throw some chili powder on here.
07:51Yes.
07:52And you can be very liberal with the chili powder.
07:54However, chili powder is not spicy.
07:58A lot of people, it gives you that kind of smoky flavor.
08:00Yes.
08:01But it's not spice.
08:02If you want more spice, you can add cayenne or, you know, whatever it is that you like.
08:08You can add more jalapeno, really, this is about making it to what you enjoy and what
08:14tastes great to you.
08:15Okay.
08:15And the great thing is as I cook, and I know y'all are smelling this.
08:18How does it smell so far?
08:19Does it smell good?
08:20Yeah.
08:20Well, we have some samples for you all.
08:23So.
08:24Be sure to stick around because we're going to pass those out.
08:26We're going to bring out some samples shortly.
08:29So here we go.
08:30I think we're about ready.
08:31So now our meat is nice and brown.
08:34It's coated with our chili powder.
08:38And the next step is we're going to add.
08:41And I just stumbled upon this by accident, but I love fire roasted tomatoes.
08:46They're just canned fire roasted tomatoes.
08:48Okay.
08:48Whatever's on sale.
08:49If they have the garlic in it, if they have the extra peppers in it.
08:52I love that.
08:53I am one of those type of women.
08:54I hear that, mom.
08:55And so then we have some canned pinto beans.
08:58Okay.
08:58So you can, if you are that much of an overachiever and you want to soak your pinto beans and you
09:03want to cook them and then you want to.
09:05Stew them up.
09:06That is up to you.
09:07Right.
09:08But in my household, nobody got time for that.
09:10So we're going to get these canned pinto beans and enjoy them.
09:15So we have our pinto beans.
09:18We have our tomatoes.
09:20And are you doing anything to the beans and the tomatoes before you put them in there?
09:24No.
09:24No.
09:24Okay.
09:25I took a can.
09:26I kept all the liquid because the liquid helps make that chili sauce.
09:29So don't drain it.
09:30Don't drain it.
09:31Okay.
09:31Just dump it in there.
09:32Okay.
09:33Then we have that.
09:36Then I also add just a little bit of tomato sauce.
09:39And again, you can add whatever tomato sauce you have in your cupboard, whatever tomato
09:45sauce that you like.
09:46Okay.
09:47Whether it's, you know, the basil con, whether it has mushrooms in it.
09:51Again, it's one of those things that is very much what works for you and your family and
09:56what you happen to have in your pantry.
09:58So typically we'll let this kind of simmer down.
10:02And another really great thing about chili is it's even better the next day.
10:06It's one of the best leftovers because the flavor intensifies and gets even better.
10:13So what I would say is be careful in adding salt to chili.
10:16Like sometimes I'll add a little bit of sea salt, but don't go overboard because it will
10:21intensify in flavor and you don't want it to be too salty.
10:24Okay.
10:25So.
10:26And we don't need to cover this.
10:27So if we're making this at home, we can just leave it and let it.
10:29Listen, you don't even need to cover this.
10:30Okay.
10:30You can, as you let it simmer down, you can cover it.
10:33It won't hurt it.
10:34It's fine.
10:35Okay.
10:35So I'm actually going to turn this down a little bit because now that it's all kind
10:39of, you see it kind of rumbling and boiling and everything in here.
10:42It's looking good, Keisha.
10:43This is one of my secret weapons that a lot of people don't use.
10:47And the funny thing is it depends on who you are.
10:49Some people's cilantro tastes like soap.
10:52Yeah.
10:52It's a genetic thing.
10:53And you, you'll know if you don't like it, but I love cilantro and clearly I don't have
10:58that gene.
10:59So when you add a little bit of cilantro to it, it just adds a vivacious brightness of
11:05flavor.
11:05And it gives that kind of like, what is that?
11:08That's different.
11:09And fresh.
11:10It's fresh and it's green and it's yummy.
11:13And then you can also use it to garnish it at the end.
11:16Okay.
11:16You know, the one thing for us in Chile, like my mom likes it with tortilla chips.
11:20I'm fine with just putting this in a bowl and eating it.
11:23Some people like it with rice.
11:24Some people like it with cornbread.
11:26Bread.
11:26Yeah.
11:26You know, it really just depends on what you do.
11:30So you can do it however you want.
11:32You can top it with cheese, with sour cream, with onion, with a little extra cilantro.
11:36Okay.
11:37You really can't mess it up.
11:38Oh, good to know.
11:39So here we go.
11:41This is what I'm going to do real quick.
11:42And this recipe is available on Keisha.
11:45Keisha's Kitchen.
11:46Keisha's Kitchen.
11:47Well, I'm going to, it will be up.
11:48Okay, guys.
11:48It'll be up this week on Keisha's Kitchen.com.
11:51So keep checking because Keisha's going to put the recipe on her website so you guys can
11:56replicate this same dish at home.
11:58But I know I do have a recipe, I believe, for some butternut squash soup and some other
12:01things on the website.
12:02Yummy.
12:03And if you purchase today your Keisha's Kitchen Trio, we're giving free shipping.
12:08All you have to do is type Essence Fest in the code, whether you buy a Trio, which I
12:13recommend because I use all of them, or if you just want to purchase one individual
12:17spice.
12:18Absolutely.
12:19So I'm trying to see where my little tasting spoons are.
12:22But you know what I do want to do?
12:23Tell me.
12:24So we have some chili back here that I've made myself.
12:28And I would like to get two people, two volunteers.
12:32Oh, I saw your hand go up.
12:34Okay.
12:35Come on, Sarah.
12:35And then right here in the white.
12:38So you guys come around.
12:40I'm going to give you your bowl of chili.
12:42And you can top it with cheese, with sour cream.
12:46I believe we have some chips somewhere.
12:48We have some chips.
12:49And you can make it your own, okay?
12:51And I want you all to let me know what you think.
12:57We can put the top on this one.
12:59And this one we can just let simmer down and get real yummy.
13:02Oh, they're right here.
13:09This one's right here.
13:13Okay.
13:14Come on up.
13:17Excuse my little one running around back there.
13:19Come ladies, some chili for you, some chili for you.
13:27And here we have some sour cream, some cheese, some chips.
13:32If you want a little more cilantro on yours.
13:36Just dress it up.
13:37Just hook it up.
13:38Don't look.
13:38Don't be shy.
13:40That's not how we play.
13:41We don't do that with food around these parts.
13:42Food is not a game.
13:44And you need to enjoy it.
13:46And that was the thing.
13:48Like, you know, for me and my family, this is something that we do.
13:51This is very organic.
13:52It's very authentic.
13:54And, you know, I come from a family of great cooks.
13:56My mother, my father, even my brothers.
13:59You know, I'm the oldest of four.
14:01I have three younger brothers.
14:02We all cook and enjoy food.
14:04And that is where we come together.
14:06Not just on Sundays for family dinner.
14:09But throughout the week.
14:10And if you think about it, all families, it's in the kitchen.
14:14That's where you catch up.
14:15Where you talk trash.
14:17Where you, you know, you do all of those things.
14:19And it's great to bring it back to the home.
14:21And it's beautiful to carry that tradition on.
14:24Yes.
14:24Wait, wait, wait, wait.
14:25Hold on.
14:25I'm seeing some head none.
14:26Come up here.
14:27Come up here.
14:28Tell me your name.
14:30What's your name?
14:31Dee Dee?
14:32Dee Dee, how is it?
14:33Oh, there's some awesome stuff.
14:34Wait, here.
14:35Let's hear it.
14:36How is it?
14:36There's some awesome stuff.
14:38It is?
14:39Good.
14:39What did you put in your chili?
14:42Sour cream, cheese.
14:45Did you put some cilantro in there, too?
14:47No, I didn't put that in there.
14:48I didn't eat all that.
14:49You didn't eat all that.
14:50So it was good the way it is.
14:51It was good the way it is.
14:53Well, thank you.
14:54Enjoy.
14:55That's for you.
14:56And if you want to grab some chips to go along with it, please take a few.
14:57If you want some chips, it's up to you.
15:00Come on up here, ma'am.
15:01Tell me how you feel about this.
15:02You have on all this beautiful white.
15:04I wanted to make sure it wasn't dripping on you.
15:05No, no, no.
15:06We're good.
15:07This is so good.
15:08So I didn't use cheese or sour cream because I'm allergic.
15:11Okay.
15:12But I like food clean.
15:13I like to eat everything clean.
15:14And this is so good and so clean.
15:16It just tastes, you can taste the real food.
15:18Yeah.
15:19It's very good.
15:19It's about using the freshest ingredients.
15:22In my home, we buy organic.
15:24You know, some people complain and they're like, oh, it costs too much money.
15:27And I explain it like this.
15:28You can either pay on the front end or the back end.
15:30You can pay a little more for great food or you're going to be paying some doctor bills
15:34as you get older.
15:35And, you know, that's what it's about.
15:37You know, we've moved away from the good quality ingredients.
15:41And that's what I wanted to come back to.
15:44So it's about health.
15:45It's so quick to prepare, which is beautiful.
15:47Because when people are strapped for time, you're busy, you want to whip something up
15:51real quick and you can have it for a few days.
15:53Yeah.
15:53Great recipe.
15:54Absolutely.
15:55So thank you, Keisha.
15:57No, and I have one more thing to do.
15:58Again, Essence Fest, if you type the code in.
16:01But let's see.
16:04You didn't even know what I was going to say.
16:05But you know what?
16:08I appreciate your initiative and your excitement.
16:11So let me tell you what it is.
16:12I'm giving you a free trio.
16:14Aw, yay.
16:20Here you go.
16:21This is for you.
16:23Huh?
16:24Sure.
16:26I don't know if we can both be in it.
16:28Here we go.
16:29Oh, no, no.
16:29Turn around.
16:30Turn around.
16:30Watch.
16:30Turn around.
16:31Turn that way.
16:34Now I'll lean it up.
16:35There you go.
16:39Enjoy.
16:41Where are you from?
16:43Hilton.
16:44You live in Atlanta?
16:45Okay, me too.
16:49Oh.
16:51Hi, Sora.
16:52I didn't even see that.
16:53I'm not going to lie.
16:54I didn't even see that part.
16:54You have a guest on stage.
16:55Oh, hi, Smunchkin Munchkin.
16:58Can you say hi to everybody?
17:01Say hi.
17:03Do you like Mommy's Chili?
17:05Yes.
17:06Yeah.
17:06Are you ready to eat some chili now?
17:08Are you hungry?
17:09Can you say yes?
17:10Can you speak?
17:12Say yes, Mommy.
17:13Say it again.
17:14Say it again.
17:15Yes, Mommy.
17:16Aw.
17:18Do you like Mommy's Keisha's Kitchen?
17:20Can you say, enjoy Mommy's Keisha's Kitchen?
17:25Enjoy Mommy's Keisha's Kitchen.
17:27Good job.
17:29Okay, you want to go back to Gaga now?
17:31No, okay.
17:32This is what happened.
17:33She's staying with Mom.
17:34It's okay.
17:34And honestly, this is how it is.
17:35This is me in the kitchen.
17:37This one on my hip, you know, cooking, doing what I have to do.
17:41As a mom, you learn to do a lot one-handed.
17:41And I'm sure she's a great sous chef.
17:43She is.
17:44She has her own little kitchen set and her own little food right next to mine.
17:48And she goes in there and she cooks and brings Mommy food.
17:51But thank you.
17:52You're welcome.
17:53Thank you so much.