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Dr. Oz
  • 3/13/2024
In this video, join Dr. Oz as he reveals his family's best-kept food secrets with none other than Lisa Oz. From nutritious recipes that have been passed down through generations to modern twists on classic dishes, Lisa shares it all!
Transcript
00:00 (audience applauding)
00:03 My next guest has taught me more
00:08 than any other person on the earth,
00:09 and she also doesn't mind if I snore and drool on her.
00:12 It's sort of nice.
00:13 Plus, she's a master at saving time in the kitchen,
00:15 and today she's gonna share
00:16 some of our Oz family food secrets.
00:19 (audience applauding)
00:20 Please welcome my beautiful wife
00:21 of exactly 30 years this year,
00:23 I didn't forget the anniversary,
00:24 and author of the new book, it's fantastic,
00:26 she wrote it all, "The Oz Family Kitchen," Lisa Oz.
00:29 (audience applauding)
00:31 So, please, just in case rumors get started,
00:33 I don't drool, do I?
00:35 No.
00:36 What do I do?
00:37 You steal all the covers, for one.
00:39 I do do that, I'm greedy about covers.
00:40 Yes, yes, and go ahead, you tell them,
00:42 you love the story of the puffing air.
00:44 She claims, she claims, I go like this.
00:46 She does.
00:47 (audience laughing)
00:49 But she says it's worse than snoring,
00:51 but I don't think it exists.
00:51 However, you claim it's so, and I'll believe it.
00:53 All right, so Lisa knows a ton about eating healthy,
00:55 I don't, when we first started dating,
00:57 I heard she was a vegetarian, and I have to admit this,
00:59 I had no idea what a vegetarian was.
01:01 I thought vegetarians ate vegetables and other things.
01:03 So I made you this specialty of mine,
01:06 it was chicken wrapped in aluminum foil.
01:08 And that was it, nothing else.
01:10 (audience laughing)
01:12 And it was your specialty, and that was the first
01:14 and last meal I think you've ever cooked.
01:16 Yes, it was.
01:17 (audience applauding)
01:17 But it was my best effort, and we were in Philadelphia,
01:19 I was in medical school, so, 'cause she didn't wanna eat
01:21 the chicken, 'cause she didn't eat chicken, I learned,
01:23 I took her to a steakhouse.
01:24 Yeah, it was really sweet, he said,
01:25 "Let's go out for dinner, if you don't eat chicken,
01:27 "we'll go to a restaurant."
01:29 The restaurant was Pat's Cheese Steak, so.
01:31 If you're from Philly, you know they got
01:32 great cheese steaks there.
01:33 And I don't know that he didn't know what a vegetarian was,
01:35 I just think he wasn't listening when I said vegetarian,
01:37 it's that male condition where the ears don't work
01:39 when you talk.
01:40 Why I'm listening today, she's gonna educate all of us
01:42 about food, I must say, I've been blessed to have
01:44 wonderful food for 30 years, but a lot of folks
01:47 don't realize how we eat.
01:48 So you decided to put together one little tome,
01:50 and what prompted you to spend so many hours
01:52 of your life doing that?
01:53 Well, it was the number of people who had come up to me
01:55 when I would say I was your wife, and they would say,
01:57 "Do you just eat kale and soaked nuts at home?"
02:00 Yeah, literally, kale, blueberries, yogurt, and soaked nuts,
02:03 that's our diet.
02:04 So no, I wrote this because I figured people needed to see
02:07 that the way we eat at home, which is healthful
02:09 and good for your body, is also abundant and delicious
02:12 and fun and joyful.
02:13 It's not purgatory for eating.
02:16 All right, so she's picked out three items,
02:17 come on over here.
02:18 Secret number one is something that I actually love,
02:20 it's a casserole.
02:21 Yes.
02:22 And most people probably don't think I have a touch
02:23 of casserole, but this is a little different.
02:25 Well, that's because most casseroles are all cream
02:27 and noodles and not things that you would normally eat.
02:29 But this is a fabulous casserole dish.
02:32 It is beans, it has a Mexican flavor.
02:34 So you start by, you saute, it's super easy,
02:37 and it's actually really cheap to make.
02:39 It's beans and peppers and onions and garlic and mushrooms.
02:43 You saute it all together, it does not take long at all.
02:45 So you pretend that you're sauteing that.
02:48 Delicious, right?
02:48 Usually I just sit by and watch her anyway,
02:50 I don't really help that much.
02:51 This is true, this feels like home, this is what we do.
02:54 And then we make a quick crust,
02:56 a cornbread crust, 'cause you know how good cornbread is
02:58 with Mexican food?
02:59 And it's cornbread and--
03:01 You said it was like home.
03:02 (laughs)
03:04 Yeah, not that part.
03:06 And then we've got--
03:07 It's foreplay.
03:09 Yeah, food foreplay.
03:10 Baking soda and some chili powder,
03:12 this gives it that delicious Mexican flavor.
03:14 A little salt, and now this is my secret ingredient
03:17 for Mexican food, I love it.
03:19 I bet a lot of you out there hate this.
03:21 Mehmet loves it, Daphne hates it.
03:22 Cilantro, my favorite herb.
03:25 How many cilantro lovers are there out there?
03:28 I don't want all the haters.
03:30 There's actually a gene that makes some people
03:32 taste cilantro like it's soap.
03:33 So if people don't like it, that's what's wrong with you.
03:36 My daughter Daphne, as Lisa mentioned, has it.
03:37 Okay.
03:38 So wait, it's not done yet.
03:39 I'm getting ready.
03:40 You have a powder on a casserole.
03:41 So this is actually a vegan recipe,
03:43 so instead of using eggs, we use flax seeds ground up
03:48 with a little coconut milk,
03:49 and you moisten the flax seeds in water,
03:53 put in the coconut milk,
03:53 and the secret ingredient is a little bit of maple syrup,
03:57 so it has a nice sweetness to it, and then, ah,
04:00 you mix that.
04:01 See what a good whisker I am?
04:01 After years of training?
04:02 Whisking, that is your job, sweetie.
04:05 You found, if this TV thing doesn't work out,
04:06 you know what you can do.
04:07 My calling in life, surgery and whisking.
04:09 We do this in the OR a lot.
04:10 Can you sort of get more of it in there?
04:12 Anyway, once you've got this all whisked,
04:16 actually, you were doing better than I am,
04:18 then we're just gonna take dollops of this
04:20 and put it on top here.
04:22 It's gonna be whisked better when you do it at home.
04:23 And then you just make individual serving-sized dollops
04:28 like that, pop it in the oven,
04:30 and this is how it comes out.
04:32 It is so good, my friends.
04:33 Home, isn't it good?
04:35 It's like a fiesta.
04:36 And it's the kind of thing,
04:38 you'll be full on this,
04:39 and you won't be in too many galleries.
04:42 All right.
04:43 Lots of fiber.
04:44 Number two family secret.
04:46 Has to do with the food you guys all know that I love,
04:48 which is nuts.
04:49 Yeah, there's not much of a secret
04:50 that you're Mr. Nuts, is there?
04:52 No.
04:52 (audience laughing)
04:54 That's right.
04:55 I always tell you, you soak your nuts,
04:57 freeze your nuts, all those kind of things.
04:58 But this is different kind of preparation for nuts
05:01 because it gets to get boring eating raw nuts all the time.
05:03 So how do you spice them up?
05:04 Right, so this is a glazed spicy nut.
05:07 I like to make it spicy.
05:08 You don't like it too hot,
05:10 so it's a not so spicy nut.
05:12 But what we do is we make a glaze here.
05:14 It's got a little olive oil, again, maple syrup,
05:17 and any spices you like.
05:19 My favorite spice is nigella seeds.
05:23 So I happen to use a lot of nigella seed,
05:25 cumin, oregano, salt, pepper,
05:28 and then what makes it spicy, some garlic.
05:30 What makes it spicy is the cayenne pepper.
05:32 So you can put in as much cayenne pepper as you like.
05:35 She burns my mouth out.
05:36 The whole tongue feels like it's falling out
05:37 when she puts that stuff in there.
05:38 But can I expand?
05:39 Yeah.
05:40 What I do love is nigella seeds,
05:41 which give it a very different, almost exotic flavor.
05:44 But most people don't use these.
05:45 So educate folks.
05:47 Well, you can get them, if you can't find them
05:49 in your local market, you can get them online, anywhere.
05:52 And they have a wonderful Middle Eastern flavor.
05:54 If any of you have ever had Armenian string cheese,
05:56 you ever had this cheese with the little black dots?
05:59 It's that taste.
06:00 It's a little bit licorice-y, but not quite.
06:03 So then you dump them in.
06:04 This is the part I do.
06:05 Yes, okay.
06:06 I'm good with my hands.
06:07 Yes, you are.
06:08 Yes.
06:09 And you do that.
06:10 Yes, and then?
06:11 And then you just spread them out.
06:13 The spreading part I'm really good at.
06:15 There we are.
06:15 Yep, here.
06:16 Oh, okay.
06:17 We gotta clean off your hands.
06:19 (audience awing)
06:20 How do you like that?
06:21 This is how you stay married for 30 years.
06:24 Pop these in the oven.
06:25 Yeah, and lots of nuts.
06:26 Pop these in the oven.
06:28 Watch how long you keep them in there,
06:29 'cause people's ovens have different temperatures.
06:31 So keep an eye on them.
06:32 You just want them to be lightly toasted.
06:34 They come out, and they are so tasty.
06:36 Now, you don't have to trust me.
06:37 I'm gonna take this to the guys,
06:38 the other family I have,
06:39 with the folks who work here at the show.
06:40 So Tony, taste that.
06:42 Uli's our food stylist.
06:44 Paul, take some of that.
06:46 Thank you.
06:46 And share it.
06:47 Oh, they're feeding each other.
06:48 Oh my goodness.
06:50 What do you guys think?
06:51 Is it worth it?
06:52 Very good.
06:53 Even if it takes 20 minutes?
06:54 (audience applauding)
06:56 15, 20 minutes later, you got heaven.
06:58 All right, finally, the last food secret is Lisa.
07:03 That Mehmet likes a shot of tequila every now and then.
07:06 (audience cheering)
07:09 I do like it.
07:10 I love tequila.
07:11 Lisa does not like straight up tequila,
07:12 so she actually makes a gingered polymer.
07:14 Well, I'm just too old for shots these days.
07:18 So I figure a cocktail's a little more sophisticated,
07:20 a little more grown up, but it still has tequila.
07:22 It's grapefruit juice, a little lime,
07:25 some ginger juice, a splash of club soda,
07:28 and then we've got this grown up cocktail.
07:30 I got this for you also.
07:31 Oh, I'm gonna do both?
07:32 This is mine, yes.
07:33 I'm gonna do shots and cocktails?
07:34 Yes.
07:35 A two-fisted drinker here?
07:36 I toast to you, honey.
07:37 Yeah, thanks.
07:37 (audience applauding)
07:39 You gotta chug that.
07:40 She's too smart for me.
07:43 It's the real tequila.
07:45 Yeah, the fake tequila and the real tequila.
07:47 She's too smart for me.
07:48 After 30 years, she's figured me out.
07:49 I love you dearly.
07:50 All right, up next, Lisa's gonna show you
07:51 how to make a salad bar.
07:52 This is actually what we eat at our house most evenings,
07:55 'cause it's easy to do and it's so good for you.
07:57 We'll be right back.
07:58 (audience cheering)
08:01 We are back with my beautiful wife, Lisa,
08:04 who has a great new book.
08:05 It's called "The Oz Family Kitchen."
08:07 It's filled with quick and easy ideas
08:08 for feeding your family.
08:09 It's what we do in our family.
08:11 We're the big, busy family.
08:12 Lisa grew up in one and she made one with us, with me.
08:15 Lisa has her favorite go-to meals.
08:17 And there isn't much time to make dinner,
08:18 so these are the ones we go to all the time.
08:20 One of my favorites, the Oz Family Salad Bar.
08:23 So why do you like salad bars when you're big and busy?
08:25 (audience applauding)
08:27 Well, the great thing about this is it's customizable.
08:29 You know, in our family,
08:31 there are 15 different diets at any one time.
08:33 So we have been, I've been vegan, I am a vegetarian.
08:36 We have a daughter who's gluten-free.
08:37 We have my son, our son,
08:39 who has to have meat pretty much at every meal.
08:42 He plays football.
08:42 So the nice thing about this is everybody can eat
08:44 the same thing without me being a short-order cook
08:47 and doing 15 different entrees,
08:49 but we can customize it to whatever it is we like.
08:51 So we start with a big bowl of salad, greens.
08:54 You can use any greens that you have.
08:56 The thing about this recipe is that really,
08:58 it's about your pantry, your refrigerator.
09:00 And then you pick a protein.
09:02 So if I like these beautiful little roasted chickpeas,
09:06 that's a protein,
09:07 or you can use chicken if you're a meat eater,
09:09 or you like chicken.
09:11 Then you pick a nut, a seed,
09:12 Mehmet here, you can do sunflower seeds.
09:15 Those are almonds.
09:16 You could do pecans, walnuts,
09:17 any kind of nut you like.
09:19 And again, you spread this out on the table
09:21 and everybody makes their own meal.
09:23 You do a cheese if you want.
09:25 This is feta, but you could do Parmesan.
09:27 You could do munster, whatever you've got lying around,
09:29 and then a fruit.
09:30 And if you don't have any fresh fruit,
09:31 you can always use dried fruits.
09:32 You can use cranberries.
09:34 You can use dried cherries.
09:36 You can use apricots.
09:37 Again, whatever you have lying around.
09:39 This is the salad that you put together on your own plate.
09:42 He did it in the whole bowl.
09:44 You would actually eat that whole thing.
09:45 That's a meal in a bowl.
09:46 - In Paris, we don't actually make it on a plate.
09:48 We'll make a whole bowl,
09:49 and then people will pick at this for the rest of the evening.
09:51 - And then they could add whatever they want
09:52 separately onto their plates.
09:53 - But the magic isn't this.
09:55 The magic is the dressing.
09:57 - Well, yes.
09:58 So it's so easy to make
09:59 that there's really no reason
10:01 you would ever have to buy bottle dressing.
10:02 This is super fast, super easy.
10:05 You would dress the salad.
10:06 It's basically just olive oil, apple cider vinegar,
10:09 a little bit of maple syrup, again, to cut the tartness,
10:13 some garlic, some mustard, salt, pepper,
10:16 and my favorite ingredient, which is fresh cut chives.
10:20 And I'm just gonna put a little extra chives on there.
10:22 They make everything taste good.
10:24 - The dressing is the best part.
10:26 - The dressing is so good.
10:27 - In fact, I don't care if the salad's wilted.
10:29 It still tastes good.
10:30 Thank you for watching.
10:31 Don't forget to subscribe and turn on notifications
10:33 so you never miss out on new videos to live the good life.

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