Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Hey guys welcome back to Dede’s Mediterranean kitchen. Today we’re going to be making a very healthy dish called Burgul with tomatoes. On those cup of variations for this dish, I’m going to show you how to make it the traditional basic way, remember if you need this recipe right now or in my other recipes, go to www.DedeMed.com and don’t forget when you go there join my social network. That way you can interact with other people who are looking for Mediterranean recipes, have questions and answers.
If you need any of these seasonings, spices ingredients you can also go to my store page and check out my store ingredients and it if you can’t find it at Metro local grocery store you can always order them on my website.
So, I’m going to tell you what we need to make for this together, you can make it with me or without me. There’s a couple of variations but I’m going to show you the basic way. We’re going to start of with two cups of chopped onions, a half pound of ground beef. I’d like to get it lean 10 to 15% fat and we’re going to have one cup of Burgul number two, you don’t want to use you’re really fine Burgul. You want the one that’s a little bit more coarse. We have a can of a tomato sauce just plain tomato sauce some black peppers, some salt, we’re going to need some olive oil, a pot some water and then some of these wonderful vegetables for garnishing.
I have some parsley, some green pepper, some green onions and we’re going to use this to garnish up the plate. I’m going to put a pot on a medium low hit and I’m just going to add two tablespoons of olive oil so that we can sauté the onions. I like adding onions to certain dishes because they add a nice sweetness when you cook them to a certain point when you start the caramelized you add a nice sweetness to the dish. For this will go for about five minutes until the onions are translucent and start to get a little bit of color on them.
And after five minutes you can see the onions have nice caramelized color on them. Now, if you wanted at this point make it a vegetarian dish you can add some chopped tomatoes and some chopped green peppers. I’m going to add — I’m going to use a protein and I’m going to add some ground beef. Just stew it in with the onions and then let it cook until they’re brown and if you’re going to use these vegetables you just let it cook for another five minutes with the green peppers and tomatoes until they’re well cooked.
Ground beef is brown I cooked it for about five minutes, now I’m going to add the Burgul to it and its one cup of number two Burgul. Let’s mix it in and to this we’re going to add the tomato sauce. It’s a 16 ounce can it’s about a cup and a half; add the tomato sauce and we’re going to add two cups of water. Give it a nice stir and then we’re going to add seasoning. We’re going to add about teaspoon and a half of salt and some freshly ground black pepper. Pour a half teaspoon and give it a stir and then I’m going to add just a couple of little gulps of butter on top and we’re going to cover it and we’ll going to let it cook for about 20 minutes, 20, 25 minute on medium low heat or until you see that the Burgul has absorbed all the moisture. Keep it covered and we’ll come back in 20 minutes.
W are back its been about 20 minute and as you can see I stir it in between every five minutes I stir it I cooked it in low hit and you can see that the Burgul has absorbed a lot of the water and the moisture and the tomato sauce. So what we’re going to do now, you can give it a taste now if you want to eat to add more salt you can add more salt there or black pepper, whatever you’d like. I’m going to turn of the hit and when I let it sit here for about 10 to 15 minutes so that the Burgul will fluff up and then when it’s done we’ll fluff it up with the fork and we’ll serve it up.
So, it’s been another 15 minutes and our Burgul Pilaf is now nice and fluffy, you can it’s absorbed all of the moisture and a tid little bits of the meat and onions, it smells amazing. Now, I’m going to play it up and decorate it because you have to eat with the rice as well as your stomach.
Have a nice colorful plate and I’m just going to dish it up. Be creative this food is an art and when you have people coming over you don’t put yourself. You want something that’s going to be appetizing so that you have — a picture image in your mind of what that food should look like and why it taste it like. I’m going to add some fresh chopped parsley on top, just like that. I have these green onions, I just cut down in the middle and the green peppers also taste amazing with this dish. I love green peppers.
And there you go wonderful Burgul and Tomato Pilaf. It’s amazing, you’re friends are going to love it and we can give it a taste right now. It’s amazing, its so good and it taste even better with onions and the peppers. Enjoy it, try it, email me and let me know if you have any questions and join me again for Dede’s Mediterranean Kitchen.