To manage my money now you know we have a house and we're doing a lot better if your dad has you down call Trinity have 180-990-6976 My name is Holly and I am debt free for keeps 180-990-6976 u.s. Ambassador to Mexico Roberta Jacobson announced she's resigning in the latter to starve us somberness to Mexico Roberta Jacobson says she spent 31 years in government but that'll end on May the 5th a traditional Mexican holiday and exactly 2 years to the day since she was appointed She says the decision is all the more difficult because of my profound belief in the importance of the Us Mexico relationship or nominees already been chosen to replace James plays Mexico South Korean president moon j n plans to send a special envoy to North Korea soon to set up more meaningful dialogue between the rivals that Seoul hopes will eventually clude discussions over disarming the north of nuclear weapons souls presidential office said Moon revealed plans to present Trump in a 30 minute phone call late Thursday more on these stories a townhall dot com I'm Rhonda Raj. Attention all units be on the lookout for a wraparound tuba someone is still on the signature says a phone belonging to Preservation Hall in New Orleans creative director a musician Ben Jaffe wrote about it on the traditional jazz venues Facebook page saying he bought it after Hurricane Katrina to replace one lost in the 2005 storm a sousaphone has Preservation Hall New Orleans painted on the bell it was taken Saturday after a performance at New Orleans airlift there's a reward sousaphones can cost up to $13000.00 Keith Peters reporting American Airlines will start selling no frills tickets on some flights to Europe in a few weeks customers who buy the basic economy ticket will get the cheapest available fare but they'll have to pay to check a bag they won't be eligible for upgrades and they'll board after most other passengers but they will get the same snacks meals and soft drinks as everybody in economy class does news and analysis a townhall dot com I'm Rhonda Rockstro. Thank you very much and night. Make you think I can't believe you just got that pop up thanks to the lifestyle thank you for the happy few people that go to the parade really wanted to make sure if you said I have here for you pop off to make you smile he said I don't want you to call it is Ok Oh the price me a merciful God he thinks that if you do that I think that I would give you a laptop the next year I use you if you keep the well did you get what you are yes I do. Now come to my car with very good was. That you bet it is that time again Hi Mary Jane pop you're welcome to the show got a good one I kind of a fun one and kind of a very serious one a little bit later on we're going to be talking with Julia Gordon Bramer now she is a really well known psychic but she also do does terrible cards and all kinds of readings and maybe you know you say oh I don't believe in psychics and all that but she basically talks about that the United States is headed toward a tower of destruction and it's huge so you know that got my attention I'm willing to listen and you know it could be terrible cards it could or to roll out right around 7 or psychics it doesn't make any difference we're going to find out exactly what she means a little bit later on but before we get to that really serious stuff I thought would be kind of fun doing something a little bit lighter or I get pretty heavy on the show sometimes whether it's health or politics or whatever so you know just kind of lighten things up a little bit for you. This might help you with maybe some of your dinners Have you always thought about maybe making your life a little easier making the dinner for your families and I don't and I don't see her or him because we all do it my husband's one of the best cooks ever and I told of all the stuff that he does so maybe just maybe we can give you some hints on making it a little bit easier for you stay with us it's pop off you know we do know they're. Going to Michele much. But she does it all from grain bolster salads from no boil mac and cheese to soup while rock hell they'll sell shows you how in her book call sheet pan suppers bit less 100 surprising vegetarian meals straight from the oh then now Raquel has put it all together for a myriad of magazines and television too and and she's written more than 20 cookbooks and actually has judged Food Network shows and I could just go on and on and on but I want to spend some time with Raquel I don't look at her I'm great thank you how are you find out why did you decide me less well you know it's the way that I eat at home I'm not a vegetarian but I would say 90 percent of the food I cook at home and I did carry on with most of that began and I have one son who's a vegetarian and another he calls himself a me to carry on but mostly vegetarian at home I'll be darned so out of the 100 you taste I'm all oh I developed all the recipes I created them all and cooked them all and we ate them all for dinner sometimes for several dinners. Of breakfasts and lunches and yeah it was a lot of fun and the boys you know they have such a good sport because not every recipe works out great on the 1st go you know sometimes you have a big fail and that's a big fail well you're having a for dinner anyways so absolutely Now what's your favorite book. Oh it's really hard to choose you know I really love making green bowls I really enjoy the contrast and textures between the grain too like a roasted vegetable and and like a nut you know something crunchy and then a really nice creamy center grad or like an Aga cut Obie's old dressing or something made with Heaney and I have a few green bowls in the book and you know you cook the grain on the sheet pan in the oven and you can roast the vege on the cheap pan in the oven and everything else you do with everything is cooking so it really all have come together in like 25 minutes oh that's good that's cool so how long does it take to bake. Well it doesn't take long at all so I'm actually looking at the brown right people with maple roasted respectable fennel dates and pumpkin seeds so to make the make the growth the vegetables it takes about 20 minutes and then it takes about 40 minutes to cook the rice and then it's just a matter of putting it in bowls so you know while you're cooking the rice you could be making a creamy dressing and and while the vegetables are roasting you can be chopping up other things that you're doing for dinner and you know you can use that time your vantage now you've got a chick pea and winter squash stew with crispy tofu how the heck you crispy TOEFL. Well the secret to a lot of my c pan to pan recipes is that you cook them in stages so all rose tofu you know toss in a little oil little bit of salt and you can add seasoning to it too if you want and then I roast that before I make the do so I take the tofu out of the oven and then I start building the soup after the top hooks and then I'll return the tofu to the stew just before serving so you have you know the nice texture to bite into gotcha now mac and cheese that's an all-American favorite and you do it with no boiling I mean how do you do that. Well small shapes of pots that actually work really well in the oven in a sheet pan maybe they don't rub really they don't get run no not at all no no I mean it you know to absorb the liquid and there's a lot of these and you know that burning cheese is also often a very you know it's a decadent did and I cover it with crispy pinko breadcrumbs and you know because the sheep kind of shallow it's best served immediately after coming out of the oven because just like regular mac and cheese the longer it sits the more the pasta absorbs the liquid and it will you know the pasta will get soggy eventually but it does no matter what you bake it it just kind of how McEntee the what I thought was fascinating is that you actually do soups in the oven and that's another one it's like really stupid Me Ok. I know well you're not making a giant pot of soup for 12 people right so it's really just for 2 to 4 people. But you have to use a kind of sheep on the has a 3 quarter to one in trim going all the way around and not every pan does but the hat pounds that you can buy at restaurant supply stores or at most any kitchen store across the country for under $20.00 you can make soup in any of them and it's just a matter of browning the vegetables in the pan 1st and then adding your liquid and covering it with foil and letting all the flavors come together for 20 to 30 minutes and then and then it's done and then you have to finish the pan I like the idea you've got to cover it because otherwise it'll do you know battle everything. Will have soup all over the place I love some of your desserts I got to be honest with you now in your chocolate chip cookie cake with the youth actual chocolate or do you have any recipes where you can kind of avoid some of the sugar Oh of course I mean you know I didn't create any of the recipes specifically to be low in sugar but you can I think with most recipes you can cut out a couple of tablespoons of sugar without affecting the texture and consistency of the cake or the biscuit or the final product you don't want to reduce you want to reduce the sugar by more than say 20 percent I don't think but you could definitely reduce it a little bit if you want to and you can also use natural sugars you can use cane sugar date sugar you could use honey instead of white sugar it would change the consistency of the cake but change the flavor a little bit but if you prefer to use something natural rather than white sugar or brown sugar then that's fine can you use something like Stevia. Well that's a good question you know I didn't try any of the recipes with stevia if and I really don't know much about baking with c.v.s. But if it's a one to one ratio and you can just substitute other baked goods then I don't see why you wouldn't be able to do it and she can dessert well because stevia it's very natural but then the other thing too is you don't you don't really need to use as much stevia so they'd probably have to kind of test out a little bit yeah I guess I would I would look at another cake and see how much you know you can compare and this is what I do and I'm developing recipes to look at the amount of flour in a recipe and I'll compare it to my recipe and be like Ok that calls for 2 cups of flour and I'm going to use 2 cups of flour how much sugar today use or how much liquid Do they use and if you're looking at a recipe that uses see the then you could look at the amount of p.v.a. Used in proportion to the amount of flour and then just the amount that you would add to the t.p.m. Recipe based on the same amount of flour I you know I like the idea that you do some of these obviously without meat because sometimes not always but sometimes you can actually fool people and they think there is meat in their completely like with the white being an eggplant meatball or I guess extra call them no meatballs they're really delicious and satisfying they have a great texture and consistency and no one would guess there's not that I also have a loaf where I use beats and cons and vulgar wheat which sounds like how is anyone going to think that's ground beef but it looks like ground meat has a pink color in this really nice texture to it and it's just delicious and I glaze it with the spicy whites and glaze and has just a really lovely flavor another one I do that doesn't have meat but you think it could are my veggie burgers and those have keen line them and all kinds of vegetables and I appreciate the sheep pen for those that would put the veggie burger on it it says Alton Brown just like a burger Well you know we use sometimes like a half and half or sometimes just all the more. Star and it does taste like ground beef that is yeah even in the sea pan tell me that I have in the book I use that you crumble and that and the texture it's made from people but the texture so much like me you know you really don't even miss it and that's the whole idea if you can a given food your family. I have like you know those meatballs if you mix those with red sauce and the Getty you know they have no idea that they're not eating the balls and my little one has a vegetarian would be like Are you sure there's no meat in the. I don't mean you know sometimes it's best to not to kind of fool him a little bit you know and don't tell him till afterward and I bet they're really surprised yeah especially if you have a picky eater I would say that's a really good way to go so what's next for you I mean you've got to meet with sheep and suppers and you've got you've done 20 books I mean it's next what's left to do right I'm actually working on my next book which is called Mommy by and that's going to be coming out in 20 years and it's all about that flavor which is to mommy and every tap there is devoted to a different Mommy ingredient and it's also vegetable focused but it's all about baking right bringing like big you know big bold satisfying flavors contestable do you think Blue mommy or who mommy I'm already Yeah what's bad mommy it's the fit with that sense of flavor so you know how you have a spicy salty meat that are sour Yeah and then in Japan they coined the term mommy and it's specifically referring to some chemical compounds that naturally foods like and tomatoes and mushrooms and Parmigiano Reggiano cheese underneath Ok and they create this this kind of satisfaction in your mouth like it's savory and salty and it's like it's kind of what you get from bacon if you bake it and you're like oh it's so good I can't stop eating it that's to mommy like this wonderfully savory flavor so now do you do vegan vegetarian or combinations thereof. In the sheep pen but yeah yeah yeah. All of the recipes about a vegetarian about half are in and many of the recipes that are vegetarian could be made to begin by using a begin butter you know or you know like almond milk or cashew milk in place of Dairy Milk and then there's a lot of great in free recipes as well about 30 percent of the book is gluten free so what does gluten do I mean why would you even put in India needed Is it a taste thing or what oh glitter Well clearly in this part of existence products so a lot of people are sensitive and they try to cut gluten out of their diet. Product and firmly but it doesn't exist in I think most grains are Ok like he was fine and of course vegetables don't have gluten but it's a people that have either. Been insensitive sensitivities or are trying to like less carbs as well it's amazing I mean do such a myriad of possibilities out there aren't there they really are yeah there's you know you're really only limited by your imagination I had so much fun testing my creativity and coming up with recipes for the book because I really wanted it specially when it came to the dinner type recipe the course is a different story with granola or you know with a cookie but when it comes to a meal I really wanted to have protein I wanted to be a well rounded and I really tried hard to make everything that type of dish that's an all in one like if you need something on the side it will be something simple like bread or steamed rice or rice that you can make down the pan in the oven alongside with every Your cooking amazing and obviously cooking with fresh vegetables that's the best way to do it I mean do you ever use frozen. Sometimes I use frozen peas I've used frozen corn before. I think we don't do a lot with frozen vegetables what else I use frozen occasionally I do frozen broccoli sometimes or spinach is a good one to go frozen with the certain as the peas but I try to go fresh as often as possible but that's it you know plans made those are great in a pinch you know there's no hard rules thing it's all about just getting in the kitchen and just making something from scratch that you know healthy and you know what you're putting into it so much food that we get out in restaurants and you know like quick serve and fast food places are loaded with fat with salt and sugar and it's really nice to be able to control that yourself the one thing I do like about frozen if I'm going to do frozen better than Cancan is so mushy you know I love the frozen ones because you can still have that crisp taste too and you know the crispy feel texture sure yeah yeah yeah especially with something like corn and peas for sure I mean these are in season for a split 2nd I live in York City and oh I do like that come and go in the snap of a finger you know so I count on frozen pressure all the time at a mama you know the frozen soybeans I love those 2 My kids love them here the delicious and the thing is what you put you put them in the dishes it really is hard to tell what's in there as long as you've got a good flavor that's all that counts. Most oftentimes you can substitute p.s. And. Broccoli and things like that if you're looking for a really really quick way to add vegetables but what I would when you think panic was only one thing I would watch out for is frozen vegetables that have natural condensation on them from being frozen right so when they go into a sheet pound they're going to let off more water and then they seem more than they brown So if you specify stretchable they're very dry like if you think of broccoli from a freezer bag vs broccoli that you cut fresh it's going to Brown more nicely in the oven but other than that there you know it's just a matter of taste and texture how long you've been doing this. Ok so I've been writing about food for 20 years now so it's not a lot of time yeah how did you get into it cooking Well I am from Chicago originally and that's my old hometown you know really it's a copy of that town I became a vegetarian actually and I went to a vegetarian cooking going Colorado to learn how to cook for myself and I fell in love with cooking and I went into writing but I couldn't get the cooking bug out of my head and eventually I went to another corner you go for pastry and then I worked in Baker even restaurants in the Boston area for a little bit I ended up at Cook's Illustrated which is where really learned how to create recipes and cut them and take them apart and rebuild them back together again and then I moved to New York City where I started writing cookbooks and I just kind of all happened from there fantastic you know I love going back to the Midwest I still have some family back there are slight most of the places it's so i do this since Friday added a lot of grain for me oh I'm from California you can't do that. I love going back in the late summer when you can get the big gorgeous years of Midwestern corn all there's nothing like it now you have a taste California corn that's I haven't I don't I don't even know California don't record all whole though so we do like sugar acts Thanks for writing yeah no no no we can't i think i like that one for California corn I'm sorry do you know that your round is there a reason for it there is no you don't but we can we can raise you know stuff year round so oh that's Ok that's a nice neat part of it well now you have a website where it. I do it track health. And you can get the book on the Web site or you can go to Amazon profit Barnes noble and you know of course my favorite thing here is go to my local bookstore and if they don't have it ask them to order it along with any other book that you might need because it's nice to keep a little modern pop shop busy and you know open so you betcha I want to thank you so much Ricky I hope you come back and visit again thank you very much thank you so much for having me and to come back you better take care not and I wish you the best in the next one much Oh thank you Bob I do have a great day that's right kill pills l p e l z e l named the book. Meatless in the sun. An