UB Cookin'

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

Post by Amigoo » Wed Sep 02, 2020 9:52 am

:bana: Who knew?! "ice cream" is actually two words: "iced" and "cream"
... therefore not "health food" (who eats a big bowl of cream) :?: :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Sep 04, 2020 12:56 pm

:bana: Re: https://www.delish.com/cooking/recipe-i ... up-recipe/

"This is THE most adaptable soup. It's flavorful, incredibly healthy, and comes together in no time."

:idea: A survival food concept! Just about anything can be Cabbage Soup ... if you have cabbage.
And note that the order of adding ingredients helps preserve nutrients (less cooking)!

Tip: Red cabbage and canned red beans (even the liquid) are soup synergy. ;)

Rod :D

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Jalapeño Polenta Loaf

Post by Amigoo » Fri Sep 04, 2020 4:56 pm

Jalapeño Polenta Loaf

A moist 'n fluffy, non-leavened polenta loaf.
Great for breakfast and tasty for any meal.
(try fresh asparagus instead of peppers) ;)

:roll Ingredients:

1 cup polenta (corn grits)
1 2/3 cups water
1/4 tsp garlic granules, 1/2 tsp salt
2 xlg eggs + 1/4 cup egg whites, whipped
4 med. jalapeño peppers, seeded & chopped
1 xlg sweet onion, chopped
2 tbsp virgin olive oil

:arrow: Directions:

Lightly oil deep glass loaf pan; pre-heat oven to 375F degrees.

Simmer polenta in water just until water absorbed (about 10 min.)
(stir polenta while slowly adding to simmering water)

Stir in garlic granules, salt, and eggs, then olive oil,
then fold in chopped peppers and onion.

Spoon into oiled baking dish, reduce oven to 350F,
and bake 45 min., lightly covered with foil.
Remove foil and continue baking 15 min.


:idea: Serve Polenta Loaf with Spinach Beans
EZ comfort food with nutritional focus :!:
(upscale with chopped baby bellas)

:arrow: In covered pan, simmer 10oz package frozen spinach in 1/4" water
until spinach block breaks apart. Then spread on 1 1/2 cups
chopped sweet onion, then 15oz can drained white beans.
Cover pan and simmer until onion is al dente (or softer).

Gently stir after cooking, seasoning with olive oil, garlic powder,
salt & pepper; top with cheese if you please. :roll

Rod :)

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Extreme Dark Chocolate ^2

Post by Amigoo » Fri Sep 04, 2020 5:24 pm

Extreme Dark Chocolate ^2 (EDC^2)
(brands mentioned for reference)

:bana: On an early, cool, dark 'n rainy morning,
great and/or wandering minds turn to the kitchen
... where they imagine INTENSE dark chocolate:

:arrow: Melt 3.2oz bar Chocolove Extreme Dark Chocolate (88% cacao)
with 4oz bar Ghirardelli 100% cacao baking chocolate. Then stir in
1 tsp natural orange extract and 1 cup white sesame seeds.

When not so hot, pour onto tray covered with plastic wrap
(tilt tray to spread thinner), cover with more plastic wrap
and refrigerate overnight; break into bite-size pieces.

:idea: This EDC^2 needs a chaser! (like Baileys or Kahlua) ;)
... but fresh orange slices are nice.

:geek: Not necessarily related, this EDC^2 was the snack of choice
while completing the Triangles Of Interest design, added to:
http://aitnaru.org/images/Yin_Yang_Pi.pdf

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Sep 08, 2020 12:33 am

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

"Experts reveal exactly how to store produce to make it last longer"

:bana: Who knew :?: :!:
Store frozen fruit and produce in the freezer! :roll:
(thaw frozen food in the refrigerator) ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Sep 10, 2020 6:21 am

:sunflower: Re: https://downshiftology.com/recipes/how-to-cook-lentils/

Green Lentils: green lentils have a slight peppery flavor and maintain a medium to firm texture
making them perfect for salads and side dishes.

Lentils de Puy (French Green Lentils): Lentils de Puy are similar to green lentils but with a slightly firmer texture,
more speckled appearance and they’re grown exclusively in France.

Brown Lentils
: brown lentils are the most common and easy to find, have a mild earthy flavor and hold their shape well,
making them versatile for many recipes.

Red Lentils: red lentils are often sold split, cook fast, have a sweeter flavor and soften up to the point of a puree,
making them perfect for soups.

Black Lentils (Beluga Lentils): black lentils have a rich earthy flavor, hold their shape and are so tiny and shiny
they look amazingly similar to caviar.

:scratch: Who knew :?: :!: Lentils are "survival food" ;)
(literally and figuratively) 8)

Rod :)

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Baked Polenta Peas

Post by Amigoo » Sat Sep 12, 2020 6:50 pm

Baked Polenta Peas

EZ comfort food, satisfying for any meal.

:roll Ingredients:

1 cup polenta (coarse corn grits)
2 1/2 cups water
1/2 tsp salt
1/2 tsp garlic granules
2 tbsp dried parsley
1 tbsp virgin olive oil
2/3 cup egg whites
1 1/2 cups chopped sweet onion
2 cups frozen green peas, thawed

:arrow: Directions:

Lightly oil 8" x 8" baking dish; preheat oven to 375F degrees.

In a medium pan, simmer polenta in water until all water absorbed
(about 15 min.), then stir in spices, then olive oil, then egg whites.

Fold in chopped onion and peas, then spoon into baking dish.
Cover lightly with foil, then reduce oven to 350F degrees
and bake 50 min.; remove foil and continue baking 15 min.

Turn off oven, spread on slices of Pepper Jack cheese,
then sprinkle with paprika; melt cheese in hot oven.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Sep 13, 2020 12:21 pm

OMG! Raw Cranberries! Paleo Perfect!
(brands mentioned for reference) ;)

Mash 20oz pkg Central Market "Nature Blessed Whole Cranberries" (thawed),
then add 24oz jar Sprouts Original Apple Sauce + 1 tsp NOW Vitamin C Crystals.

:idea: Not that tart but not Thanksgiving Cranberry Sauce :!:
Fresh cranberries may need to be cooked to soften skins
while frozen berries retain enticing paleo chewiness. 8)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Sep 13, 2020 12:42 pm

Re: Baked Polenta Peas (also try with asparagus and/or baby bellas)
posting.php?f=47&mode=reply&t=25032&sid ... 3#pr208880

:idea: Here's a great recipe for a polenta main dish (with good Tomato Sauce recipe): :roll
https://www.simplyrecipes.com/recipes/p ... ato_sauce/
"Polenta Casserole with Fontina and Tomato Sauce"

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Sep 14, 2020 3:50 pm

:scratch: Who knew :?: :!:

Parboiling baby carrots then refrigerating
creates a great snack (also for dippin'). :roll

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon Sep 14, 2020 5:10 pm

Re: viewtopic.php?f=47&t=25032&start=1700#p208882
OMG! Raw Cranberries! Paleo Perfect!
Better recipe: Thaw 20oz pkg frozen cranberries in water, drain well,
add 1 med. red apple (chopped), then mash cranberries and apple.
Stir in 24oz jar applesauce + 1 tsp Vitamin C crystals (optional).

Better flavor/texture :!: Add water or apple juice if desired.
"not Thanksgiving Cranberry Sauce" (fortunately ...
if you be Paleo persuaded) :roll:

Rod :D

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Re: UB Cookin'

Post by Amigoo » Sat Sep 19, 2020 5:56 am

:bana: Speaking of faux meat (weeks ago) ...

Re: https://minimalistbaker.com/vegan-sloppy-joes/

"Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened,
and they require just 30 minutes! Savory, smoky, perfectly sweet – a delicious plant-based meal!" :roll

Rod :)

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