UB Cookin'

A forum to discuss the Urantia Book.
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Saucy Mungstir Island

Post by Amigoo » Tue Jun 21, 2016 12:11 am

Saucy Mungstir Island

Exploration of the Mungstir Mound recipe soon inspired a more presentation-focused version, ideal for ceremony and other special occasions. Even the conic cutout at the top of the Mound now invites a "chef's special" (whatever the chef creates for intriguing culinary taste and design). The Mound recipe is the same (and is included for convenience), but the Island prefers a hearty lagoon of tasty sauce.

:roll Ingredients:

2 quarts sprouted mung beans, slightly dried
1 1/2 cups chopped green onions
2/3 cup spelt flour
1/8 tsp garlic granules
1/2 tsp pepper
3/4 tsp salt
4 xlg eggs
3 xlg egg whites
1/4 cup half & half

:arrow: Directions:

Pre-heat oven to 350F degrees; generously oil a 2 quart baking dish having mixing bowl shape.

In a medium bowl, whisk eggs, then add half & half and whisk to combine.

In a large mixing bowl, toss mung sprouts and sliced onions with flour, then sprinkle on remaining dry ingredients and toss to combine.

Pour on egg mixture to distribute, then fold ingredients untill well combined.

Spoon mixture into baking dish, creating a slightly rounded top.

Cover lightly with foil, reduce oven to 325F degrees and bake one hour. Allow to cool 5 min., then use a spatula to loosen sides from bowl and turn Mound upside down into a deep serving dish.

Cut a small conic section from the top of the Mound for the chef's special topping (or just ladle full of the sauce mixture). Then, fill the lagoon with the remaining sauce and randomly place steamed Chinese mushrooms in the lagoon (symbolic boats of advancing Island explorers).


:thumright: Upscale soy sauce recipe:

2 1/2 cups chicken broth
1 tbsp finely chopped fresh ginger
3 tbsp cornstarch
3 tbsp water
1 1/2 cups chopped green onions
3 tbsp soy sauce
1/8 tsp garlic granules
1 tbsp sesame oil

:arrow: In a small bowl (or coffee cup), stir cornstarch and water until dissolved.

In a medium saucepan, combine chicken broth and finely chopped ginger; bring to a soft boil, then reduce heat to simmer. Slowly add cornstarch mixture to broth, stirring until sauce thickens. Stir in chopped green onions (parboils the onions), then soy sauce, garlic granules, and sesame oil. Cover pan and remove from heat (if not served immediately, reheat briefly before serving).


Rod :D

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Saucy Mungstir Island

Post by Amigoo » Tue Jun 21, 2016 1:22 am

Re: Saucy Mungstir Island - http://board.1111angels.com/viewtopic.p ... 50#p192380

The dishes for this recipe development had not yet been washed when another concept emerged:

Mungstir Lagoon Soup :roll:

Combine the Upscale soy sauce with cooked chicken pieces, cooked edamame (green soy beans), and sautéed slices of yellow or white onions; add water (or chicken broth) to thin as desired. A sprinkle of coarse black pepper on each serving provides taste and color contrast!

:scratch: With steamed Chinese mushrooms? Why not :!:
And if you be "working in the lab late one night" ...
add a pinch of cayenne pepper to keep your senses alert. ;)

:scratch: How is thirst quenched on a muggy Mungstir Island day?
Try GT's Multi-Green Kombucha over cracked ice with a wedge of lime. 8)

Rod :D

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Teff 'n Dates

Post by Amigoo » Fri Jun 24, 2016 8:01 pm

Teff 'n Dates

Although having re-discovered teff grain weeks ago (and discovered for the first time its excellent dietary fiber), hot teff cereal has not been very enticing in a house sans air conditioning (by choice) in the summer. Recently, a stroll past chopped dates (with sugar) on an aisle in a large grocery store (with air conditioning) 8) inspired new perspective:

:arrow: In a medium pan, bring 2 cups water to simmer, then slowly stir in 1/2 rounded cup teff grain, stirring frequently for 20 min. Stir in 1 cup chopped dates and let mixture rest in covered pan 30 min. (mixture also cools sufficiently to refrigerate in a covered container). 1/2 tsp cinnamon (or complementary spice) might be added for extra flavor. ;)

The "plus" is that this cooked grain is appealing both as a hot dish and a cold snack! Top with chopped walnuts or sliced almonds - even bite-size pieces of fruit like apples. Where will you be (and with whom) on your next Teff 'n Date? :roll:

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Jun 25, 2016 6:09 am

Sounds delicious, Rod!!! I have got to find some of that Teff over here. :scratch: Time to Google eh? :) You can find anything on Google. :bana:

XXSandy

Thank you! :hithere
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Mungstir Lagoon Soup

Post by Amigoo » Sat Jun 25, 2016 5:55 pm

Mungstir Lagoon Soup

:roll: Now, "the cart before the horse": The soy sauce for the Saucy Mungstir Island recipe has become a good soup base with oriental flavors and flexible quantities! Already in this experimental kitchen, the Soup is now a "Sunday Pot" (prepared for a week of enjoyment). The ingredients for the Island soy sauce have been adapted for this Lagoon Soup recipe.

In particular, adding sprouted mung beans directly to the hot soup and cooked just long enough to heat makes a very happy family of complementary ingredients with oriental flavors. Soup or stew? Who knows what lurks in your home chef's Sunday Pot?! My last pot welcomed these extras: 1 1/2 cups cooked chicken pieces, large chopped white onion, and 1 1/2 cups chopped carrots, both veggies steamed (microwaved, but rinsed first to create steam while cooking).

:roll Ingredients:

32oz container organic chicken broth
3 tbsp minced fresh ginger
5 tbsp cornstarch
5 tbsp water
2 cups chopped green onions
1 1/2 cups cooked edamame
1/2 tsp garlic granules
2 tbsp sesame oil
3 tbsp soy sauce
2 cups sprouted mung beans

:arrow: Directions:

In a small bowl (or coffee cup), stir cornstarch and water until dissolved.

In a medium pot, heat chicken broth until steaming. Then, stir in minced ginger and continue heating until broth begins to simmer.

Slowly stir in corn starch mixture, then add remaining ingredients except sprouted beans. When soup begins to simmer again, stir in sprouted beans and remove from heat after soup simmers 5 min. Cover pot and allow to rest 20 min. for flavors to blend.

:!: Caution: This is when arise culinary thoughts about other stuff that might be found in a Mungstir Lagoon. No problem! Just make sure that the extras are cooked (and cooled if the soup is beginning to cool).

Soup or stew? I cannot resist a happy family of ingredients - my Sunday Pots are often "stew" ...
since more water or broth can be added later. :lol:

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Jun 27, 2016 4:43 am

Hi Rod,
It sounds good! YUM! Can you suggest a substitution for edamame? I am steering clear of soy beans these days.
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.

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Re: UB Cookin'

Post by Amigoo » Mon Jun 27, 2016 2:53 pm

Sandy,

:idea: Frozen green peas* will complement the other veggies (I'll try these myself
since the extras trio of peas, carrots, and onions are a favorite veggie combo).
Even the sprouted mung beans wouldn't be missed in this tasty oriental sauce
(albeit the recipe was developed to use these sprouted beans more often).

* for all-year availability.

:roll Interestingly, the green peas trio plus chicken pieces make an enticing
"East/West" soup with oriental flavors (ginger, soy sauce, sesame oil).

BTW: I usually ( :lol: twice already) parboil the extra veggies before adding
them to the sauce when the soup will be reheated for later servings ...
if that ever happens (I had a bedtime bowl of cold soup last night). ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon Jun 27, 2016 4:54 pm

:cheers: "That's the ticket!" (for this experimental kitchen)

The East/West version of the soup will not include sprouted mung beans.
The oriental version will and include oriental veggies (aka "Asian"),
such as bok choy, Napa cabbage, mushrooms, long beans, etc.

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Jun 28, 2016 4:28 am

Thanks for that...green peas sounds good. Bok Choy is very popular here and always available so it might be fun and a real taste treat to make the oriental version . Seems this soup is very versatile. I like that in a recipe. :thumright:
xxSandy
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Crunchy Adzuki Dip

Post by Amigoo » Wed Jun 29, 2016 8:22 am

Crunchy Adzuki Dip

An impromptu bean dip, developed as a late night "antidote" to a day of sugary treats.
Although titled "dip", this spicy mashed bean recipe also serves as a pizza topping,
lively side dish, and crunchy spread for whole grain toast or multigrain crackers.

:roll Ingredients:

2 15oz cans adzuki beans*, drained
1/3 cup olive oil & vinegar dressing
3 tbsp sriracha hot sauce
3 tbsp dried chives
1/2 tsp garlic granules
1/2 tsp cumin powder
1 tsp paprika
3/4 tsp salt
1 cup minced white onions

* also known as aduki or azuki.

:arrow: Directions:

In a large bowl, mash drained adzuki beans, stir in olive oil & vinegar dressing
and sriracha sauce, then add remaining ingredients except minced onions.
Stir well to combine, then fold in minced onions.

Refrigerate in a covered container for several hours to allow flavors to blend.

Tip: A double recipe is recommended. :roll:

Rod :D

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Frozen Carob Bananas

Post by Sandy » Fri Jul 08, 2016 5:18 am

Hi,
I was looking for a simple frozen treat recipe and it doesn't get any simpler then this. This recipe would be great for those hot summer days and much healthier then those frozen banana pop cycles I was so fond of as a kid. This is the real thing... :D

http://www.myhdiet.com/Fall-In-Love-Wit ... b-bananas/
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Raw Fruit Pudding

Post by Sandy » Fri Jul 08, 2016 5:27 am

Here's another great fruity summer recipe. I always loved puddings and this one is loaded with energy and raw nutrition. Hope you like it.

http://www.myhdiet.com/Fall-In-Love-Wit ... t-pudding/

love,
Sandy
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Re: UB Cookin'

Post by Amigoo » Fri Jul 08, 2016 8:44 am

:roll Carob and bananas as a frozen treat sounds very tasty!

I have a dozen frozen peeled bananas waiting for a mission.
A "chunky monkey" with bananas, carob, shredded coconut,
and walnuts already inspires me to buy carob soon!

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Jul 09, 2016 4:33 am

:lol: And what timing...bananas are on sale at the cheapest price I've seen in some time at our local Aldis. :bana:
xxSandy
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Fennel Cheese Bread

Post by Amigoo » Sun Jul 10, 2016 7:22 am

Fennel Cheese Bread

A faux quick bread (minimum kneading; yeast - not baking powder/soda)
with a generous portion of light oat bran and hearty spelt flour.
This dense dough bakes best as two loaves or six rolls. ;)

:roll Ingredients:

1 1/4 cups warm water
1 tbsp brown sugar
2 tsp dry yeast
1/3 cup spelt flour

1/2 tsp dry yeast
1 cup light oat bran
1 1/2 tbsp crushed fennel seed
1/2 tsp garlic granules
2 tbsp dried chives
3 tbsp light olive oil
3/4 tsp salt
1 3/4 cups spelt flour
1 cup shredded cheddar cheese

1/3 cup spelt flour for kneading

:arrow: Directions:

Lightly oil two small baking pans, sprinkle on spelt flour,
then tap pans to remove excess flour.

In a medium bowl, combine warm water, brown sugar, and 2 tsp yeast.
Stir well, then add 1/3 cup spelt flour and mix well. Cover bowl and
let rest in a warm place 10 min.

Stir in 1/2 tsp yeast and oat bran. Then add remaining ingredients
except spelt flour and shredded cheese. Stir vigorously to combine.

Spread 1 3/4 cups spelt flour around bottom of large mixing bowl,
then stir in oat bran mixture, then fold in shredded cheese.

Lightly knead dough into two small loaves, adding sprinkles of flour
to keep dough from sticking to hands. Place dough in baking pans,
cover with a damp cloth and allow to rise in a warm place 45 min.

Pre-heat oven to 375F degrees 15 min. before baking, then reduce
oven to 350F degrees when dough is ready to bake. Bake 45 min.,
then allow to cool slightly before serving.

Rod :D

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Fennel Cheese Bread

Post by Amigoo » Sun Jul 10, 2016 8:44 am

Re: Fennel Cheese Bread - http://board.1111angels.com/viewtopic.p ... 50#p192507

:scratch: Fennel Butter - Who knew?!

Crush fennel seeds in a blender, occasionally straining smaller particles into a bowl.
Combine 1 1/2 tbsp strained particles, 1/2 tsp garlic granules, and a 7oz container
of Butter with Olive Oil (Land O Lakes brand in the U.S.).

Refrigerate overnight for flavors to blend, then stir before serving.
A new & tasty spread for bread, crackers, and some vegetables.
Or use to fry sausage, meats, and fish for fennel flavoring. :roll

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Jul 11, 2016 3:34 am

Thanks Rod!
Yum! This sounds like an easy way to enjoy the great fennel taste. I will give this a go when I replace the fennel in my cabinet. I just looked and shamefully it is more then several years old. :oops:
xxSandy
I put this one as a recipe on its own called Fennel Butter under Spreads in the Index :)
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Re: UB Cookin'

Post by Amigoo » Mon Jul 11, 2016 5:16 am

Sandy,

:cheers: Good decision about a separate entry for the Fennel Butter!

I've ignored fennel seeds for decades, but recently discovered more uses when the seeds are crushed. And the Fennel Butter suddenly became a favorite spread for certain breads, muffins, steamed veggies, brown rice, and pasta. Such unique and appealing flavor! with antioxidants!

Re: http://www.nutrition-and-you.com/fennel-seed.html
"Fennel symbolizes longevity, courage, and strength." 8)

Tips: 1) Larger particles of crushed seeds soften a bit in the butter after a few days,
but the mixture seems best with just a sampling of larger particles.
2) Crushed fennel seeds can be mixed with creamed cheese!

Rod :D

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Re: UB Cookin'

Post by Amigoo » Fri Jul 15, 2016 9:40 pm

:sunny: A diabetes discovery journey ...
From the Blaylock Wellness Report, July 2016

"About 80% of the body's immune cells are in the gut. This puts these cells in regular contact with beneficial bacteria, and studies have shown that these bacteria are essential to the proper development of the immune system.

This interaction between immune cells and gut bacteria strengthens the immune system and creates proper balance of the various parts of immunity - which is critical for preventing allergies and autoimmune diseases."

Got immune system issues? Probiotics (and better diet) might help!
The Blaylock Report is a great source of health information. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Jul 16, 2016 5:55 am

Thanks Rod!
I hope to remember these things and put into practice many of the tips you post. On the better diet aspect... I began this morning with a rich green smoothie for breakfast. My own concoction that changes depending on what I have in the fridge at the time. Many people might not enjoy this but it works for me.
For instance, today I blended 1 raw egg, about a cup of almond milk, a large kale leaf, a handful of endive, a couple spoonful of frozen blueberries, 1 spoonful of Stevia, ground flax seed and vital green powder, along with a few walnuts with a few pieces of ice.
It was smooth, filling, healthy and delicious. :D ( of course the raw egg is a little iffy. but I like to live on the edge, eating raw cookie dough for many years, as well. :roll: )
xxSandy
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Re: UB Cookin'

Post by Amigoo » Sat Jul 16, 2016 2:54 pm

Sandy,

Your green drink sounds ... interesting. :roll:

Despite development of many recipes in recent years, I've been getting mysterious inspiration for months to practice dining simply - even from cans, jars, and packages without more preparation (especially heating) - beans are great! I suspect that this "guidance" relates to the Celestial Teachers' message, posted July 15: Subjugation or Cooperation, "live ‘sparingly’ and prepare for tough times to come".

:cheers: Knowing how to get proper nourishment from simple meals with minimum preparation (re: time to prepare food, cooking resources required, room temperature food storage) may be key to survival in the "tough times to come". And with this experience/practice, we'll be able to help others adapt to the tough times.

This is also the reason that I've been experimenting with new foods, relative to my purchasing habits: What would I eat if the common foods are not available ... or too expensive? Fortunately, vegetarians have proven for years that meat, fish, poultry, and much dairy are unnecessary with a healthy variety of vegetarian foods. But including these other foods in smaller amounts seems best. ;)

Rod :D

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Toasted Pumpkin Seeds

Post by Amigoo » Sat Jul 16, 2016 9:36 pm

Toasted Pumpkin Seeds - http://board.1111angels.com/viewtopic.p ... 75#p192669

:idea: Also try Very Seedy Butter with pumpkin seed crunch:
Combine prepared pumpkin seeds with a 16oz jar of sunflower seed butter.
If desired, add a bit of natural sweetener like honey; maybe extra salt.

Rod :D

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Plus Red Lentils

Post by Amigoo » Sun Jul 17, 2016 7:49 pm

Plus Red lentils

An excellent edible pulse ("legume") for boosting fiber/protein
of many recipes (cooked red lentils appear somewhat yellow).
Great with spaghetti sauce, tomato soup, Mexican salsa, etc.
Prepare a favorite recipe ... plus red lentils (already cooked).

:arrow: Sort and rinse a cup of red lentils in a medium sauce pan,
carefully pour off the water (rinse again if you prefer), then
simmer about 20 min. with 2 1/2 cups water.

These cooked lentils are so versatile that preparing extra
and refrigerating them in a covered container is best!
Certainly, there must be biscuit and muffin recipes that
would be enhanced by 3/4 cup cooked red lentils. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Jul 18, 2016 2:44 am

Hi Rod!
Your green drink sounds ... interesting. :roll:
LOL Well, it's sort of good for you and loaded with protein. (Possibly salmonella too, my Dad would say. ;) )

You know I made a raw vegan eggplant Parmesan once that consisted basically cutting the eggplant in small round slices spreading them out on a pan in the hot Sun all day. (in winter simply putting the pan in front of a window that allows full sun works great. (well great here anyway as we don't get terribly cold) The sauce was raw too and came to mind as I was contemplating foods that might be easy to "cook" and consume during hard times. I should see if I can find it. Surprisingly it was rather good I thought with raw "zucchini spaghetti" and raw tomato sauce.

We just boaught a bag of raw peanuts at the store when we did our grocery shopping. I love raw peanuts as they have a sort of sweet taste. George on the other hand, prefers them roasted. "George: "They taste like you're eating raw peas!" Me: "I like raw peas!" :roll: :roll: :?

Lentils are so versatile. Maybe I will cook some for lunch or add them later cooked and chilled to a salad. :bana: If I made decent biscuits I would experiment with the addition of lentils but my biscuits are so bad to begin with! :shock: On the other hand, I have nothing...absolutely nothing to loose. :mrgreen:

Would you like for me to make your recipe corrections on your original Toasted Pumpkin Seed post before placing it in the index?

xxSandy
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Red Lentil Hummus

Post by Amigoo » Mon Jul 18, 2016 7:38 am

Red Lentil Hummus

Adapted from this recipe (but try both):
http://www.chowhound.com/recipes/red-le ... mmus-14110

:roll Ingredients:

2 cups water
1 cup dried red lentils
3 med. garlic cloves, sliced
1/4 cup virgin olive oil
1/4 cup tahini paste
1/4 cup fresh lemon juice
1 tsp salt
1/4 tsp coarse black pepper

:arrow: Directions:

Sort and rinse red lentils in a medium saucepan, then carefully pour off water
(rinse again if preferred). Add 2 cups water and simmer about 20 min., then drain
any remaining water, saving for use later (if hummus needs more moisture).

Process ingredients to desired consistency in a food processor,
adding slightly cooled lentils first.

Rod :D

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