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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Fr. O'Brice Pumpkin Bread

Post by Amigoo » Tue Sep 22, 2020 3:58 pm

Fr. O'Brice Pumpkin Bread

A cornbread-like staple with serious nutrition :!:
(no white flour, lotsa oat bran, less sugar and oil).
Very satisfying to starving monks! :roll:

:roll Ingredients:

2 cups light oat bran
3/4 cup brown rice flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tbsp inulin powder
3/4 tsp salt

2 xlg eggs
1/4 cup egg whites
2/3 cup half & half
1/2 15oz can pumpkin
1/4 cup brown sugar
2 tbsp virgin olive oil

:arrow: Directions:

Lightly oil a large non-stick frying pan;
pre-heat oven to 400F degrees.

In a large bowl, combine dry ingredients.

In a medium bowl, whisk eggs and egg whites,
then whisk in remaining ingredients except oil.

Pour into dry mixture, stir to combine,
then vigorously stir in olive oil.

Spread batter into lightly oiled pan,
reduce oven to 375F, and bake 40 min.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Sep 23, 2020 12:29 pm

Re: http://www.pinkribboncooking.com/blog/d ... ve-oatmeal

:idea: Of all oat varieties, steel-cut seem best choice for maximum nutrition with convenience! ;)

See also: https://www.wellplated.com/steel-cut-oats-recipe/

;) Tip: For more chewiness, reduce water slightly, simmer about 15 min.,
then turn off heat and let soak an hour in covered pan.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Sep 23, 2020 4:56 pm

Re: https://www.dailymail.co.uk/news/articl ... -fans.html

"New Jersey mother's attempt to cook traditional British roast dinner flops with UK food fans ... In an effort to get involved in British culture she spent an entire day perfecting the dish, including roast chicken, roast potatoes, parsnips, gravy, carrots and cauliflower and broccoli cheese."

:duh OMG! Must be a regional thing, mandating what goes with what!
Except for the excess carbs, my plate wouldn't need washin' :roll:
Double the broccoli and skip the potatoes to upscale this feast!

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Sep 23, 2020 6:28 pm

Re: "The Magic of Food" by Michael T. Murray, 2017, p.106-107

"A discussion of the health benefits of green tea would be incomplete if it did not highlight theanine,
a major amino acid uniquely found in green tea." :o

"One of the key effects of theanine's complex actions in the brain is an increase in the production of alpha brain waves.
These are associated with feelings of calmness and focus." 8)

"In addition to boosting alpha brain waves, theanine decreases beta waves, which are associated with nervousness,
scattered thoughts, and hyperactivity." ;)

Rod :)

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Family Comfort Loaf

Post by Amigoo » Thu Sep 24, 2020 5:46 pm

Family Comfort Loaf

An oat bran + egg soufflé spoon bread that slices!
To upscale, top with melted cheese after baking. 8)
Mexican salsa is a complementing condiment!

:roll Ingredients:

15oz can corn (also use liquid)
2/3 cup light oat bran
2 xlg eggs + 1/2 cup egg whites
1/4 tsp salt (1/2 tsp if low-sodium corn)
1 tbsp dried cilantro (or parsley)
1/2 tsp garlic granules
2 tbsp virgin olive oil
2 cups chopped sweet onions

:arrow: Directions:

Lightly oil glass loaf pan; pre-heat oven to 350F degrees.

In a large bowl, mix canned corn, liquid, and oat bran,
then stir in remaining ingredients in order listed.

Spoon mixture into loaf pan, cover loosely with foil
and bake one hour. If desired, top with pepper jack
cheese after baking and melt in hot oven. For spicy,
sprinkle paprika/cayenne blend on melting cheese.

Rod :)

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Cranbrosia

Post by Amigoo » Thu Sep 24, 2020 9:23 pm

:bana: The myth of Cranbrosia ...

"In whimsical modern myth, Cranbrosia is the food of the Greek god/goddess wannabes, depicted as conferring extra months of longevity - but not immortality - upon whoever consumed it, especially as frequent substitute for popular snack foods." :roll:

:roll Cranbrosia - Thaw 2 cups frozen cranberries in water, drain well,
add 1 large red apple (chopped), then lightly mash cranberries and apple.

Stir in 24oz jar applesauce + 1 tsp Vitamin C crystals (optional), then
fold in 1/2 cup chopped almonds and 2 cups Blood Orange mini pieces
(or tangerine pieces or Cara Cara pieces or Anita orange*) ;)
* https://www.youtube.com/watch?v=3ld8DQkC6po

See also: https://en.wikipedia.org/wiki/Ambrosia

"In the ancient Greek myths, ambrosia (/æmˈbroʊʒə/, Ancient Greek: ἀμβροσία, 'immortality') is the food or drink of the Greek gods, often depicted as conferring longevity or immortality upon whoever consumed it."

Rod :)

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Chilled Caragusonia

Post by Amigoo » Thu Sep 24, 2020 11:03 pm

Chilled Caragusonia, for this year's holiday buffets
(from the book "You Can Make This Stuff Up!") :roll:

:roll Steamed baby carrots + asparagus + sweet onions
that are cooked al dente, then chilled and drenched
with vinegar & olive oil dressing and presented with
a circle of briefly steamed baby bella mushrooms.

:arrow: Preparation: In a large sauce pan, simmer baby carrots
until almost al dente, then top with sliced sweet onions,
then top with mini asparagus spears; cover pan
and cook until all veggies are al dente.

:idea: Use just enough water to cover carrots,
allowing the other veggies to steam.
Mushrooms can be microwaved, then circled
on top of the Caragusonia veggies.

Try "Newman's Olive Oil & Vinegar Dressing" ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Sep 25, 2020 2:52 am

Re: Chilled Caragusonia

OMG! Halved brussels sprouts can be substituted for asparagus :!:
(spread on top when carrots are first simmered, add onions later,
and serve with the baby bellas). :roll

Rod :)

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Polenta Soufflé

Post by Amigoo » Wed Sep 30, 2020 11:50 am

Polenta Soufflé

EZ corn soufflé, good for any meal - even snack!
Complement with cheese and/or salsa. ;)

:roll Ingredients:

1 cup yellow corn polenta
2 cups water
2 xlg eggs
1/2 cup egg whites
1/2 cup half & half
1 tbsp virgin olive oil
3/4 tsp salt
1/2 tsp garlic granules
2 tbsp dried parsley
3 tbsp dried chives
1 xlg onion, diced

:arrow: Directions:

Lightly oil deep glass loaf pan;
pre-heat oven to 350F degrees.

In a large pan, simmer polenta in water
until water is absorbed (about 20 min.).

Whisk eggs, egg whites and half & half,
then stir into briefly cooled polenta.

Stir in remaining ingredients,
then spoon into loaf pan.
Bake uncovered 50 min.

Rod :)

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Maximum Cacao!

Post by Amigoo » Wed Sep 30, 2020 12:01 pm

Maximum Cacao!

Melt one and a half 4oz bars of 100% cacao chocolate,
then stir in 2 cups sliced almonds. Spread on plastic wrap
placed on top of a tray, then cover with more plastic wrap.
Refrigerate overnight then break into pieces.

:bana: Cacao so intense that consuming with dried fruit
(try raisins or prunes) helps minimize the "road tar"
appeal of this nutritional concoction. :roll:

:scratch: Prefer "candy"? Try 85% (or less) cacao bars.
Dried fruit can be mixed in with the almonds. ;)

Rod :)

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Cacaophony in G Minor

Post by Amigoo » Fri Oct 02, 2020 10:15 pm

100% cacao is a bit intense - instead, try ...

Cacaophony in G Minor

Melt two 3.17oz bars 92% Cacao chocolate,
then stir in 1 1/2 cups each sliced almonds and dark raisins.
Spread on plastic wrap placed on top of a tray, then cover
with more plastic wrap. Refrigerate, then break into pieces.

Cacaophony in G Major
requires 100% cacao bars. :o

:idea: "G Major/Minor" derives from brand used: Ghirardelli
Cacaophony in G Minor! refers to less than 100% cacao. :roll:

Rod :)

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P. Reddy Casserole

Post by Amigoo » Sat Oct 03, 2020 3:25 pm

P. Reddy Casserole (adapted from a private recipe)

Green peas + polenta soufflé, good for any meal - even snack!
Complement with pepper jack cheese and/or salsa. ;)

:roll Ingredients:

1 cup yellow corn polenta
1 2/3 cups water
2 xlg eggs
1/3 cup egg whites
1/3 cup half & half
1 tbsp virgin olive oil
3/4 tsp salt
1/2 tsp garlic granules
2 tbsp dried parsley
1 xlg onion, diced
3 cups frozen petite peas, thawed

:arrow: Directions:

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

In a large pan, simmer polenta in water
until water is absorbed (about 20 min.).

Whisk eggs, egg whites and half & half,
then stir into briefly cooled polenta.

Stir in remaining ingredients,
then spoon into loaf pan.
Bake uncovered 50 min.

Rod :)

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Crunchy Cranberries

Post by Amigoo » Sat Oct 03, 2020 4:23 pm

Crunchy Cranberries :roll

More "lively fruit medley" than "cranberry sauce".

:arrow: Thaw 1 1/2 cups frozen cranberries in water, drain and mash,
add 1 large tart red apple (diced), half of 24oz jar applesauce,
and 1 tsp Vitamin C crystals (optional).

:idea: Tips: Just mash cranberries until no pops remain
(breaks skin for cranberries to absorb sweetness from apples).
Vitamin C crystals add culinary je ne sais quoi ;)

Rod :)

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