UB Cookin'

A forum to discuss the Urantia Book.
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Re: UB Cookin'

Post by Sandy » Tue Feb 04, 2020 12:44 am

Hi Rod,

I'm off soon to do my grocery shopping and I definitely will be getting some beets and red cabbage to try out your latest recipe. I think we will be looking into the suggestions to increase the nitric oxide in our diets this week as well. We are already eating ice cream, walnuts and a few others on the list...so we are off to a good start I think.

I really appreciate all you do here on this thread. It helps more then you know.
God bless,
(and a hug for good measure... :love )
Sandy
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~ Chief Seattle ~

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Re: UB Cookin'

Post by Amigoo » Tue Feb 04, 2020 4:03 pm

:study: There's a lot of news these days about the health benefits of organic cacao,
such as: https://www.originchocolate.com.au/shop ... ao-powder/
https://begoodorganics.com/cacao-5-litt ... superfood/

While Peruvian cacao is this focus, other quality cacao in the world may be just as beneficial.
:idea: We're probably missing opportunies to incorporate more cacao into our modern diets
by assuming that this has to be sweet chocolate - cacao powder can be added to many recipes,
including tomato-based sauces and baked goods. :roll

Rod :)

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Beluga Lentil Paddies

Post by Amigoo » Tue Feb 04, 2020 7:22 pm

Beluga Lentil Paddies

Recipe for refrigerated paddies that are then briefly fried.
Use large cookie cutter or spatula to create desired shape.
Baked lentils may also be served as hot casserole.
(brown rice flour permits use of "paddies") :roll:

:roll Ingredients:

1 1/2 cups black beluga lentils, rinsed
2 1/4 cups water
3 tbsp dried chives
2 tbsp dried parsley
1/2 tsp garlic granules
1 tsp sea salt
1/3 cup brown rice flour
3 tbsp virgin olive oil
1/3 cup egg whites
2/3 cup diced sweet onions
2/3 cup diced celery tops

:arrow: Directions:

In a medium sauce pan, bring lentils and water to a soft boil,
then simmer until most of the water is absorbed (about 20 min.).

Lightly oil 8" x 10" baking dish; pre-heat oven to 350F degrees.

When lentils are cooked (al dente), remove from heat,
let cool 5 min., stir in herbs and spices, then sprinkle on
brown rice flour and stir well to remove any flour lumps.

Stir in olive oil, then egg whites, then fold in diced veggies.
Spoon into baking dish, press down, then cover loosely with foil.
Reduce oven to 325F, bake 35 min., then bake without foil 5 min.

Allow to cool, then cover and refrigerate overnight.
Cut into paddies to fry in light olive oil or butter.

:idea: Tip: For better paddy shape, stir baked lentils,
then spoon into another baking dish, lightly oiled,
press down, cover and refrigerate overnight.
Very tasty with sharp cheese!

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Feb 05, 2020 12:34 am

Hi Rod,
I had never thought of chocolate in tomato type sauce until AJ gave me his recipe for Cincinnati Chilli on another thread years ago.
It was delicious! So similarly I expect cacao to be just as tasty.

Thank you for the new Black Beluga Lentil Paddy recipe above. Lentils are one of my favourite beans. ..and for me they are easy on the tummy.

I almost forgot... I made your Red Cabbage "n Beets recipe last night. I used half a head of Red cabbage and a little less caraway because of it. Also couldn't find the beet powder so I added a little stevia and salt and pepper. (So George would like it. ;) ) It is definitely a keeper! I may enjoy it cold for breakfast this morning... :D (very pretty on the table too. )

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

~ Chief Seattle ~

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Re: UB Cookin'

Post by Amigoo » Wed Feb 05, 2020 11:09 am

Sandy,

I usually consume the Red Cabbage cold - even with more apple cider vinegar!
This dish lasts a week in the refrigerator with occasional servings. :roll
Fabulous with feta (cheese)!

:idea: And tasty with a warmed paddy:
viewtopic.php?f=47&t=25032&start=1525#p205130

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Feb 05, 2020 11:20 am

:idea: Some leafy greens are nutritionally best in salads ...
and baby spinach is mild enough to rinse 'n serve with many dishes.
(nibble on the leaves as you take bites of other food)

Tip: Include rinsed baby bellas for even more nutrition :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Feb 06, 2020 3:15 am

:bana: https://www.dailymail.co.uk/femail/arti ... -WEEK.html

Who knew :?: :!:
... and one or two (at least) outer leaves of the cabbage are often discarded. :roll:

Rod :)

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Chocolate Applesauce

Post by Amigoo » Thu Feb 06, 2020 6:01 pm

Chocolate Applesauce

:bana: Who knew :?: :!:
Combine 24oz jar unsweetened applesauce with 1/3 cup 100% cacao powder,
then stir well and refrigerate in same jar until used. Tasty and nutritional! :roll

Healthy accompaniment to chocolate cookies and pastries. ;)

Rod :)

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Saucy Apples Marnier

Post by Amigoo » Fri Feb 07, 2020 12:25 am

Re: Chocolate Applesauce
posting.php?f=47&mode=reply&t=25032&sid ... 5#pr205264
Before refrigeration, stir in 1 tbsp dried organic orange peel.

Saucy Apples Marnier

Soak walnut pieces 30 min. in Grand Marnier Liqueur,
create a pillow of whipped cream in a small dessert dish,
top with a small scoup of Chocolate Applesauce,
top this with soaked walnut pieces,
drizzle on 1 tbsp Grand Marnier.

Caution: Only for saucy adults. :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Feb 07, 2020 1:09 am

For a Saucy 'n Perky quick meal (Saucy Apples for dessert) ...

Toast a slice of Ezekiel 4:9 Flax Bread,
top with a slice of Pepper Jack Cheese,
microwave just until cheese starts to melt,
sprinkle on Cayenne/Paprika blend (1 : 2 1/2 tbsp).

Serve with small spinach salad and tangerine segments.
Extra special with a prequel of GM on the side
(makes buds linger for Saucy Apples) ; - )

Caution: Only for saucy adults
with a designated driver. :roll:

Rod :)

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S 'n P Cabbage Soup

Post by Amigoo » Fri Feb 07, 2020 1:49 am

S 'n P Cabbage Soup (more "Saucy 'n Perky") :roll:

:roll Ingredients:

1 quart water (or preferred broth)
med. head green cabbage, chopped
2 med. sweet onions, chopped
1 1/2 cups chopped carrots
1/3 cup sliced garlic cloves
15oz can diced tomatoes
2 tbsp dried parsley
3 tbsp dried chives

15oz can red kidney beans, drained
3 tbsp raw apple cider vinegar
3 tbsp virgin olive oil
1 tsp sea salt

:arrow: Directions:

In a large sauce pan, bring water and fresh veggies to a soft boil;
add garlic, tomatoes, and herbs, then simmer until desired texture.
Stir in remaining ingredients and heat until simmering.
Add more water or broth as desired.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Feb 07, 2020 11:44 am

:idea: The S 'n P Cabbage Soup is convenient and versatile :!:

When re-heating in the microwave, place portion of cooked chicken,
white fish (even sausage or sardines) in the bottom of the bowl,
and top with a large scoup of S 'n P (S & P later as desired). ;)

:scratch: "Can you tofu ina canoe?" Why not?! Even roe! :roll:
("canoe" refers to oval-shaped dessert bowl -
use paddle-shaped spoons for ambience ...
but I digress) :lol: ... or ...

:scratch: "Can you tofu ina canoe with the flu?"
(motivation for recipe: healing nutrition ...
but a healthy canoe is recommended) :roll:

Rod :)

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Campstyle Tomato Porridge

Post by Amigoo » Sat Feb 08, 2020 1:55 pm

Campstyle Tomato Porridge

Campstyle comfort food, emphasizing nutrition and convenience.
Tasty morning energy when you might anticipate running bear. :roll:
(serve with shredded cheddar if you're the front runner)

:roll Ingredients:

15oz can cannellini beans, drained & mashed
10oz can tomato soup + 1 can water
2 tbsp extra-virgin olive oil
1/2 tsp garlic granules
2 tbsp dried parsley
3 tbsp dried chives
1/2 tsp sea salt
1 tsp paprika

2/3 cup diced red onion
15oz can organic corn
1/2 cup light oat bran

:arrow: Directions:

Lightly oil 2 1/2 quart baking dish;
pre-heat camp oven to 350F degrees

In a large bowl, combine ingredients in order listed,
then pour into prepared baking dish.

Cover loosely with foil and bake 1 hr. 20 min.
Stir briefly after baking 1 hr.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Feb 08, 2020 3:37 pm

Like wine to upscale a simple meal, this song upscales a morning porridge:
https://www.youtube.com/watch?v=1vrEljMfXYo

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Feb 10, 2020 12:50 pm

I always loved that song, Rod. :D I was a John Denver fan as a teenager back when dinosaurs walked the earth. ;) Thanks for a wealth of new recipes to try this week, Rod. :hithere

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

~ Chief Seattle ~

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Fr. O'brice Crumbledy Biscuits

Post by Amigoo » Mon Feb 10, 2020 10:28 pm

Fr. O'brice Crumbledy Biscuits

An impromptu recipe, first imagined as a yeast bread,
then imagined as what would please Neanderthals when
they were leaving comfy caves for boxy houses. 8)

:roll Ingredients:

1 cup warm water
1 tbsp chia seeds
1 tsp dry yeast
1 1/2 tbsp sugar

1 cup light oat bran
3/4 cup brown rice flour
1 tsp garlic granules
2 tbsp dried parsley
1 tsp sea salt

1 tbsp virgin olive oil

:arrow: Directions:

Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.

In a medium bowl, combine water, seeds, yeast, and sugar.
Let rest 5 min., then whisk vigorously.

In a large bowl, combine dry ingredients, then add seedy water. :roll:
Stir with a large wooden spoon, kneading as water is absorbed.

When dry ingredients are well moistened, stir in olive oil,
then drop small spoonsful of dough onto baking sheet.

Reduce oven to 375F and bake 35 min.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Feb 11, 2020 3:33 am

Re: Fr. O'brice Crumbledy Biscuits

Fr. O'brice explained later that the dry yeast has no time to cause the dough to rise,
even if gluten-free grain could rise. :roll: His next test skipped the chia and yeast,
added baking powder, combined dry ingredients, stirred in warm water, then oil:

1 cup light oat bran
3/4 cup brown rice flour
1 1/2 tsp baking powder
1 tsp garlic granules
2 tbsp dried parsley
1 1/2 tbsp sugar
1 tsp sea salt

1 1/4 cup warm water
1 tbsp virgin olive oil

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Feb 11, 2020 8:06 pm

Re: Fr. O'brice Crumbledy Biscuits

"Oh, crumbledy!" :oops:
Fr. O'brice explained later (with insight from his subsequent nap):

"Batter needs to rest at least 5 min. before spoonin' onto baking tray.
Then stir well before spoonin' and take a nap while bakin' ...
unless you want to clean up the kitchen next." :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Feb 11, 2020 10:29 pm

Re: Fr. O'brice Crumbledy Biscuits

"Ah, crumbledy!" 8)
Fr. O'brice explained later (with insight from his subsequent nap):

"Add 3 tbsp raw sesame seeds to increase nutrition ...
and note that this recipe is like a poor monk's bread
with minimum ingredients having less nutrition." ;)

:idea: Bake another 10 min. for extra crispy.

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Feb 12, 2020 5:42 am

I could use one of your Fr. O'brice biscuits about now. Sadly I'm just on a low carb diet. Eat one for me. But I am hearing a song in my head from the sixties I think... "Our Day Will Come" :lol:
https://www.youtube.com/watch?v=qw9RVjEN9OI
nice song. :)
Should be "My day" will come in this case. Some day it will be Biscuits for tea with me. :bana:

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

~ Chief Seattle ~

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Re: UB Cookin'

Post by Amigoo » Thu Feb 13, 2020 4:49 pm

:scratch: Who knew?! (poor chefs know) ;)

When the drip coffee maker (or pot) breaks, go to Plan B: :roll

:idea: While heating a quart of water in a kettle, place coffee pot filter in a strainer of similar size,
add desired amount of ground coffee, place strainer over a warmed quart Pyrex measuring cup,
then pour hot water into the strainer.

Pour slowly to moisten all the coffee, but don't pour onto sides of filter (it may collapse).
Keep pouring slowly until brewed coffee touches bottom of strainer up to 1" inside strainer.
Raise strainer to allow remaining brewed coffee to drip out.

Finally, create a sticky note to buy another coffee maker (or pot) ...
or discard the defunct maker as well as Plan A. :roll:

Tip: Practice Plan B for a future electricity failure
where water can be heated with Sterno (or however)
and don't forget to warm glass measuring cup.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Feb 13, 2020 9:09 pm

:sunny: A diabetes discovery journey ...

Internet tip about alternatives to diabetesType 2 drugs:

"Black tea, red grapes, steel cut oatmeal, broccoli, spinach, green beans and strawberries.
90% of all cases of diabetes can be resolved by eating foods with a low glycemic load,
and pursuing both weight training and aerobic exercise."

Caveat: Not so helpful for the 10% ... apparently. :roll:
And other foods are needed for good nutrition.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Feb 17, 2020 11:13 pm

:scratch: Who knew :?: :!:

Mix 1 tbsp black chia seeds with 1/2 cup chilled applesauce,
top with a sprinkle of cinnamon, then eat by spoonsful
without chewing (just mix with saliva and swallow).

Seeds still dissolve and do not get stuck in your teeth,
providing the good fiber and nutrition of chia seeds!
Follow with drinks of water (or apple juice) :!:

Seeds require sufficient amount of applesauce
and should be well mixed! ;) ... but avoid
this technique if saliva is limited :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Feb 24, 2020 9:15 am

:sunny: A diabetes discovery journey ...

Re: https://www.dailymail.co.uk/femail/food ... fasts.html

"Although we’ve been told for years that eating little and often is the way to stay slim, research now shows it is better to leave a longer gap between meals and overnight, too. Not only do you end up eating more if you’re grazing, but you are also constantly bombarding your body with food to digest, forcing it to keep on producing insulin and stopping it from carrying out repairs. The insulin clears extra sugar from your blood by storing it as fat around your middle. This visceral fat is bad for health." :cry:

:idea: Actually, the secret seems not to overload your body's capacity to digest carbs consumed in one meal. For diabetics, this can also require medication; a blood sugar test 1 1/2 hrs. after a meal (and after bedtime fast) seems the best way to know if carbs are well-controlled. :finger:

Two primary meals a day with a few small snacks is reasonable (IMO), but carbs are still required for energy needed for the day's work. And a bedtime fast (at least 8 hrs.) is necessary to completely digest the day's carbs ... with the caveat that excess carbs convert to fat. :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Feb 25, 2020 5:01 pm

:study: Re: http://redbellycitrus.com.au/10-health- ... d-oranges/ ,
https://www.npr.org/templates/story/sto ... d=99883518

"Since the most brightly colored foods are also the ones packed with the most cancer-fighting antioxidants, blood oranges
are a powerhouse of nutrition! At only 70 calories per fruit, they are a great source of vitamin C, fiber and potassium." :roll

:scratch: Who knew?! Blood oranges have been around longer than blood (so it seems)
... but probably not so popular because of the "blood" reference. :roll:

:idea: "Blud Orange" might market better, especially because there's slight allusion to "bud". ;)
Caution: "This Blud's for you!" might allude to the local blood bank. :lol:

Rod :)

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