Original Air Date:
Friday, October 24, 2008
Fridays Live in Chicago - Il Divo:
To open the show, Oprah wanted everyone, no matter what kind of crisis we all may be going through, for a moment to not think about what we have lost, but what we have found; to focus on gratitude. To lift everyone's spirits, Oprah welcomed musical guest Il Divo to perform "Amazing Grace."
Fridays Live in Chicago - The Amazon Kindle:
Oprah was thrilled to reveal her new favorite gadget to the audience and viewers. The audience had each received a small package under their seats and were instructed to open them - which revealed the Amazon Kindle! The Kindle, which is valued at $359, can hold up to 200 books, but with an optional memory card can hold 4,000 books. Oprah shared that she is not a gadget person, but she has fallen for the Kindle. Benefits to having a Kindle include books costing $9.99 or less and helping the environment by saving paper.
Amazon founder and CEO Jeff Bezos joined Oprah on stage to share her excitement over the Kindle. Jeff revealed the Kindle's features including a wireless radio built in and the option to shop wirelessly as well; with the capability to download a book in just 60 seconds. Besides books, the Kindle can also download newspapers and look up words for you while you read; a service is also available to answer questions for you. Music and audiobooks are also available for the Kindle. The Kindle is also secured by Amazon if you should ever lose or delete your downloads, they are saved at Amazon and free to re-upload.
Fridays Live in Chicago - Cristina Ferrare:
Oprah welcomed friend Cristina Ferrare to the show for a cooking class to help families stretch a dollar during the financial crisis. Cristina set out to teach viewers how to make 2 roasted chickens last for 3 meals for a family of 4.
The first step in the process is to roast 2 chickens using Cristina's marinade of dijon mustard, soy sauce, lemon juice and herbs or simply purchase 2 rotisserie chickens at the supermarket. To prepare the chickens for the 3 recipes, remove the chicken from the bones and set aside the carcasses to use for making chicken stock.
Fridays Live in Chicago - Chicken Enchiladas:
Cristina's first recipe was for chicken enchiladas:
- Preheat oven to 400 degrees
- Dip flour tortillas into enchilada sauce to soften
- Add nonfat refried beans, diced chicken and a sprinkle of cheese to each tortilla and roll up
- Place seam side down in a casserole dish
- Blend 1/2 cup of sour cream with the remaining enchilada sauce and pour over tortilla rolls
- Top casserole with shredded cheese
- Cover and bake for 25-30 minutes
- Garnish with olives, jalapenos, scallions, salsa, sour cream or guacamole as desired
Fridays Live in Chicago - Chicken Pot Pie:
Cristina moved on to make chicken pot pie:
- Preheat oven to 400 degrees
- Heat 1 TB of butter and 1 TB of oil in a pan
- Add onion and saute for 4-5 minutes until translucent
- Add 1/4 cup of flour and mix until blended
- Wisk in 2 cups of hot chicken stock
- Cook mix for 4 minutes
- Stir in 2 cups of chicken, 1/2 cup of frozen peas, 1 diced boiled potato, 1 and 1/2 cups cooked carrots, salt, pepper, and a dash of tobasco sauce
- Cook mixture until heated and thickened
- Spray a 2qt baking dish, add mixture and top with cornmeal dough
Recipe for cornmeal dough:
- 3/4 cup of cornmeal
- 3/4 cup of flour
- 1 TB baking powder
- 1 1/2 TB sugar
- 1/2 tsp salt
- Mix dry ingredients together and add in combined wet ingredients:
- 3/4 cup milk
- 1 large egg
- 2 TB canola oil
- Spoon batter evenly over chicken filling
- Bake 25 minutes or until cornbread topping is golden brown
Fridays Live in Chicago - Farfalle with Chicken and Pesto:
Cristina's last recipe was for farfalle pasta with chicken and pesto:
- Begin by making the pesto:
- 4 cups fresh basil
- 4 cups italian parsley
- 4 large garlic cloves
- 1 and 1/2 cups olive oil
- 1/4 tsp salt
- Boil 1/2 pound pasta in salted water
- Add 2 heaping TB of pesto to pasta
- Make chicken mixture:
- 1 cup diced chicken
- 1 cucumber - peeled, seeded and diced
- 1/4 cup roasted pine nuts
- 1/4 cup sliced black olives
- 1 TB pesto
- Add lemon juice to mixed greens
- Top pesto pasta with mixed greens and chicken mixture
- Garnish with parmesan cheese and pomegranate seeds
