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Re: UB Cookin'

Posted: Thu Jan 24, 2019 5:51 pm
by Amigoo
:roll: Still bonding with guar gel ...

New proof of concept (good health spooner):

Combine 1/3 cup guar gel with
1 tbsp Elderberry Syrup (no preservatives)
2 tbsp Jarrow 4X Pomegranate Syrup

Tested serving size: Three teaspoons
Tip: Guar gel is easier to shake than stir.

Rod :)

Re: UB Cookin'

Posted: Thu Jan 24, 2019 8:28 pm
by Amigoo
:roll: Still bonding with guar gel ...

Best of Show
(preparation) ...

Into a 2-cup container with lid, pour 1 cup water,
add 1 1/2 - 2 tsp guar gum, pour on 1/2 cup water,
then attach lid and shake it vigorously. :bounce:

Rinse lid, cover container and refrigerate.
(2 tsp guar gum produces thicker gel)

:idea: This gel is great last-minute thickener for soy sauce
and other thin liquids where a dippin' sauce is preferred.

Rod :)

Re: UB Cookin'

Posted: Fri Jan 25, 2019 4:24 pm
by Amigoo
Re: https://www.healthline.com/nutrition/50 ... lthy-foods
(since variety is important, this list is a good reference)

About dark chocolate:
"Not only is dark chocolate the most delicious food on this list, but it may also be the healthiest. Dark chocolate is loaded with fiber and magnesium, and is one of the most powerful sources of antioxidants in existence."

About fruit:
"Blueberries ... among the most powerful sources of antioxidants in the world."

About eggs:
"Eggs are among the most nutritious foods on the planet."

About veggies:
"best to eat many different types of vegetables every day."

About garlic:
"incredibly healthy. It contains allicin, a bioactive compound with powerful biological effects, including improved immune function."

About fish:
"people who eat the most foods from the sea (especially fish) tend to live longer and have a lower risk of many diseases, including heart disease, dementia and depression", "Sardines are among the most nutritious foods you can eat."

About grains:
"pretty high in carbs, so they are not recommended on a low carb diet." , "Oats are incredibly healthy. They are loaded with nutrients, and also contain powerful fibers called beta-glucans, shown to have numerous benefits."

About bread:
"Ezekiel bread may be the healthiest bread you can buy at the store."

About lentils:
"high in fiber and are among the best sources of plant-based protein."

About dairy:
"Full-fat dairy products seem to be the best, and studies show that people who eat the most full-fat dairy have a lower risk of obesity and type 2 diabetes" (probably because fats slow digestion of carbohydrates, thus limiting higher blood sugar right after a meal)

About oils:
"Extra virgin olive oil is the healthiest fat on earth."

About potatoes:
"Sweet potatoes ... are loaded with antioxidants and all sorts of healthy nutrients."

Rod :)

Re: UB Cookin'

Posted: Sat Jan 26, 2019 8:22 pm
by Amigoo
Experimenting with guar gum gel ...

In a 2-cup jar with lid, add 1 cup water, sprinkle on 2 tsp guar gum (powder),
then pour on 1/2 cup water, attach lid, and shake well. Remove lid to rinse,
then cover jar and refrigerate until used (for whatever). :roll:

:idea: New culinary concept ...

Antioxidant Pre-biotic Elixer Xylem (APEX)

Combine 2/3 cup guar gel with 2 tbsp Elderberry Syrup,
3 tbsp Pomegranate Syrup (both thick syrup),
and moist dried prunes, cut in half. 8)

First test: 1 tbsp APEX gel + 4 prune halves per day;
"xylem" refers to plant-related water transport. ;)

Rod :D

Banza Bella

Posted: Mon Jan 28, 2019 4:44 am
by Amigoo
Banza Bella (aka "Saucy Sunday Supper")
(similar products may be substituted)

:roll Ingredients:

32oz container Imagine Tomato Basil Soup
10oz pkg PictSweet Frozen Spinach
8oz pkg Banza Chickpea Shells
3 tbs virgin olive oil
1 large onion chopped
1/4 cup water
5 hardboiled eggs, chopped
3 cups chopped mushrooms*
3 tsp paprika
1 tbsp dried basil
1/2 tsp garlic granules
1/2 tsp black pepper
1/2 tsp salt
1/4 cup raw apple cider vinegar
shredded cheddar cheese (optional)

* microwave chopped baby bella mushrooms 3 min.
before adding to soup; discard liquid if desired.

:arrow: Directions:

In a large saucepan, sauté onion in olive oil until al dente,
stir in water, spread on chopped egg, pour on Tomato Basil Soup,
sprinkle on spices, spread on mushrooms, top with spinach.

Cover pan and simmer until spinach is thawed (about 25 min.),
stir gently and simmer until soup is bubbly; stir occasionally.
When soup is heated, stir in apple cider vinegar.

In another large saucepan, heat lotsa water (see Banza pkg)
until boiling, then add pasta shells and cook to al dente.
When pasta is cooked, drain and rinse in hot water,
then return to pan and drizzle on olive oil; stir gently.

:idea: To serve, spoon 1 cup cooked shells into bowl,
ladle on Banza Soup, top with shredded cheese.

Optional: Say something saucy when serving. :roll:

Rod :)

Re: UB Cookin'

Posted: Mon Jan 28, 2019 2:48 pm
by Amigoo
Re: Banza Bella recipe ...

:idea: Another version:
Substitute steamed egg whites (or cooked chicken) for hardboiled eggs.
Substitute canned garbanzo beans (chickpeas) for Banza Shells
... and call the recipe Sans Banza Bella. ;)
... but still "saucy" every day:

She: "Sweetheart, do you prefer Banza Bella or Sans Banza Bella?"
He: "Banza Bella - I don't rendezvous with her sister." :roll:
She: "Just call me Sans Bonzo Bella :!: "

Rod :)

Re: UB Cookin'

Posted: Mon Jan 28, 2019 4:07 pm
by Amigoo
Re: Sans Banza Bella recipe ...

Fortuitous :!: I was thinking Bozo - not Bonzo ...
but clown and monkey are complementary in this humor: :lol:

https://en.wikipedia.org/wiki/Bozo_the_Clown
https://en.wikipedia.org/wiki/Bedtime_for_Bonzo

Rod :)

Re: UB Cookin'

Posted: Wed Jan 30, 2019 7:47 am
by Seeker13
Rod,
You must be in the kitchen experimenting all the time! Thanks for sharing your recipes and observations. I've never used gar gum, feel I'd have to do a serious amount of research first. I need to remember to come to this thread when making a grocery list! The Banza Bella and dressing sound yummy(not necessarily together)! How do you think it would taste with fresh spinach and substituting nutritional yeast for half the cheese?

The temperature hasn't registered above 10 degrees for several days now, so it was squash soup with banana bread for us tonight. By the way bananas do not fair well if forgotten in the car over night in this kind of weather...But make excellent bread!

Our daughter has recently returned to being a vegetarian. My efforts at tofu cooking have been an abysmal failure in the past, but am willing to take another stab at it. Any advice on tofu?

Sandy,
You and George have been on my mind and in my prayers quite often lately. Just saw he is getting ready for surgery. Hope he is back to his old self soon.

Love to all,
Kim

Re: UB Cookin'

Posted: Wed Jan 30, 2019 8:02 am
by Amigoo
Kim,

The guar gum gel is now a regular item in my refrigerator,
both as gel (2 tsp per 1 1/2 cups water) and with prunes:
gel mixed with moist, cut prunes (1/3 cup serving size,
a simple dessert/spread with nutritional benefits).

I tried nutritional yeast last year and like the cheese flavor;
it would probably complement the Banza Bella recipe.

Rod

Pumpkin Lupincake

Posted: Wed Jan 30, 2019 8:08 am
by Amigoo
Pumpkin Lupincake

:roll Ingredients:

1 1/2 cups Lodi Lupin Flour*
1 1/2 tsp baking powder
3 lg eggs
3/4 cup milk
1 cup canned pumpkin
1 1/2 tsp pumpkin pie spice
1/4 cup sugar
1/4 tsp salt
2 tbsp light olive oil

* Low-gluten blend of lupin, rice, and soy flours with good protein/fiber,
and best used for quickbreads (purchased at a local Walmart).

:arrow: Directions:

Lightly oil 8" x 10" baking dish; pre-heat oven to 375F.

In a small bowl, toss Lupin flour with baking powder.

In another small bowl, whisk eggs and milk.

In a large mixing bowl, whisk canned pumpkin, pumpkin pie spice,
sugar, and salt, then whisk in egg mixture. Sprinkle on flour mixture
and stir vigorously, then stir in olive oil (also vigorously).

Evenly spoon batter into baking dish, reduce oven to 350F,
and bake 40 min. (or until lightly golden on top).

:idea: Serve warm, dusted with confectioner's sugar.
Nice with a serving of EZ Blueberry Compote: thaw, then drain frozen blueberries,
mix with guar gel (2 tsp per 1 1/2 cups water) and confectioner's sugar.

Note: Not necessarily a low-carb recipe, but these carbs are similar
to 1/2 cup beans (about 20g) and diabetes Type 2 friendly (IMO). ;)

Rod :)

Re: UB Cookin'

Posted: Wed Jan 30, 2019 4:32 pm
by Seeker13
Rod,
I have most of the ingredients for the Banza Bella recipe except for the Banza shells! I do believe the sauce would be wonderful baked in the spaghetti squash in the cupboard. There is a small store near us, but would have to go to the supermarket 45-60 minutes away to expect to purchase the shells. Right now our whole state is in a deep freeze blizzard that has been raging since last Friday. We're warm and cozy...as long as we stay inside!

Going to break down and do some research on the concentration of sugars in different sweeteners. In the banana bread made yesterday, didn't have brown sugar, substituted I/2 molasses, the other half stevia and it was darn good! Don't know how good for me it was. For the past year had to get real about my health. So it's a low sodium, low sugar, low fat diet for my lifestyle change. We love to experiment with different ingredients and recipes in our family so it hasn't been too difficult adapting, plus it helps we like to cook from scratch. Reading labels has been an eye opening experience!

Happy cooking, thanks for the dinner idea!

Kim

Pumpkiny Pudding

Posted: Fri Feb 01, 2019 4:52 am
by Amigoo
Pumpkiny Pudding

Similar to Pumpkin Pie Filling (almost) :roll:
Light, fluffy, and pumpkiny.

:roll Ingredients:

15oz can pumpkin puree
1 1/2 tsp pumpkin pie spice
1/4 cup sugar
1/4 tsp salt
3 lg eggs
1/3 cup egg whites
2/3 cup half & half
1 tbsp light olive oil

:arrow: Directions:

Lightly oil 1 1/2 qt baking dish; pre-heat oven to 375F degrees.

In a small bowl, whisk eggs, egg whites, and half & half.

In a large mixing bowl, stir together canned pumpkin and spices,
then whisk in egg mixture, then olive oil.

Reduce oven to 350F degrees and bake 40 min.,
then reduce oven to 325F and bake 20 min.

Gourmet, served with a dollop and chopped walnuts :!:
If "permissible", increase sugar to 1/3 cup.

Rod :)

Tempting Tempeh

Posted: Sat Feb 02, 2019 5:11 am
by Amigoo
Re: https://www.thekitchn.com/five-tips-for ... mpeh-63906

"Cut an 8 ounce block of tempeh into 1/4 inch-thick slices."

"Marinate for 10-20 minutes in a mixture of Bragg’s liquid aminos (1/4 cup),
rice wine vinegar (1 tbsp), sesame oil (1/2 tsp), and minced garlic (1-2 cloves)."
:idea: (or try 1 tsp sesame oil and 1/4 tsp garlic granules) ;)

"Pan-fry over medium heat until golden brown and crispy."
:idea: (or until light brown and not so crispy) ;)

For a quick taste ... :roll
Coat both sides with olive oil, sprinkle on garlic granules
and dried parsley, then fry in a covered pan (about 10 min.),
turning once. Serve with soy sauce if desired.

Rod :)

Re: UB Cookin'

Posted: Sat Feb 02, 2019 6:55 am
by Amigoo
For a quick taste (of tempeh) ... :roll
Coat both sides with olive oil, sprinkle on garlic granules
and dried parsley, then fry in a covered pan (about 10 min.),
turning once. Serve with soy sauce if desired.
:roll ... or serve with Peanut Sauce:
https://minimalistbaker.com/5-ingredient-peanut-sauce/

Rod :)

Chewy Cheddar Cottage

Posted: Sun Feb 03, 2019 4:18 am
by Amigoo
Chewy Cheddar Cottage

Shredded cheese condiment with tart, chewy character :!:
Similar Cheese products may be substituted.

:roll Ingredients:

8oz pkg Lucerne Triple Cheddar Cheese (shredded)
1 tsp turmeric extract powder
1/2 tsp garlic granules
1 1/2 tbsp dried parsley
1 1/2 cups Nancy's Probiotic Cottage Cheese
2 tbsp raw apple cider vinegar
2 tbsp virgin olive oil

:arrow: Directions:

In a medium bowl, mix Triple Cheddar Cheese,
turmeric powder, garlic granules, and parsley.

Stir in Cottage Cheese, vinegar, and olive oil.
Refrigerate for several hours; stir before serving.

Caution: This is not a side dish. ;)

Rod :)

Re: UB Cookin'

Posted: Sun Feb 03, 2019 6:06 am
by Amigoo
Re: Chewy Cheddar Cottage

Who knew :?: :!:
A tablespoon of yellow mustard complements these flavors. 8)

Rod :)

Re: UB Cookin'

Posted: Sun Feb 03, 2019 6:57 am
by Seeker13
Rod,
I did make a variation of the Bonza Bella to put on spaghetti squash, minus the eggs and kept the mushrooms and spinach separate to put only on mine (Dave is not a fan). It was really good! Bought tofu tonight and looked at the tempeh while at the store. Aleah is going to give me a tofu cooking lesson this week. Both the peanut sauce and Chewy Cheddar Cottage sound delicious!... Hmm, might have to convince me on the yellow mustard. How about honey mustard, or brown mustard, or horseradish?

Oh, well! I'm always willing to try new foods. Let me restate that, probably never would sample something like sautéed slugs, not a fan of calamari.., but might be willing to try chocolate covered spiders!

Happy cooking!
Kim

Re: UB Cookin'

Posted: Sun Feb 03, 2019 12:53 pm
by Amigoo
Kim,

OMG :!: I have two packages of firm tofu and never thought of using them in Banza Bella.
I prefer foods with texture (and crunch) and will find it easy to substitute tofu for eggs.

In years past, tofu was covered with frozen mixed vegetables, then microwaved
3-4 min. for a quick breakfast (plus a drizzle of olive oil and sprinkle of salt).

I may have to skip the Chewy Cheddar - I keep eating it like a side dish. :oops:
But now I see that it makes a good pizza cheese, complementary to chicken
and typical pizza meats (which I rarely eat). :roll:

Rod :)

Re: UB Cookin'

Posted: Sun Feb 03, 2019 5:19 pm
by Seeker13
Rod,
Mmm, that sounds like a good idea for pizza! The Chewy Cheddar would probably be tasty in a veggie wrap with fresh vegetables. I'm really trying to stay away from salt too. I grow a lot of my own herbs, that helps. We had herbed chicken the other night, along with steamed Brussel sprouts and they didn't need any extra seasoning.

Kim

Re: UB Cookin'

Posted: Sun Feb 03, 2019 6:52 pm
by Amigoo
Kim,

The Chewy Cheddar developed from the fact that curcumin is fat soluble, requiring fat for better absorption. Nutritionists know that black pepper intensifies the curcumin benefit, but I use the pepper as a condiment when complementary to food. I'll continue making the curcumin condiment (8oz pkg shredded cheddar cheese, 1 tsp curcumin extract powder, 1 tsp garlic granules, 1 1/2 tbsp dried parsley) since this refrigerates well and is so versatile, like:

Ezekiel Pizza: Toast a slice of Ezekiel Bread, spread on curcumin mixture, microwave about 5 sec. to melt the cheese.
(place any other cooked pizza fixin's between the toast and the cheese) ;)

Rod :)

Whipped Kream

Posted: Mon Feb 04, 2019 1:08 am
by Amigoo
Whipped Kream

:roll Ingredients:

2/3 cup half & half
3 tbsp nonfat dry milk powder
1/4 tsp vanilla
1 tsp sugar
1 tbsp guar gel

:arrow: Directions (for hand blender):

In a chilled, small deep bowl, blend half & half
with milk powder until dissolved, then blend in
vanilla, sugar, and guar gel.

Freeze mixture one hour, then blend again.
Freeze another hour; stir well before serving.

:scratch: What's the point :?: :!:
Less fat than whipping cream, plus nutritional benefit
of nonfat dry milk powder and guar gel.

Rod :)

Re: UB Cookin'

Posted: Mon Feb 04, 2019 8:11 pm
by Amigoo
Re: https://www.healthline.com/nutrition/be ... -maca-root ,
https://nutritionstripped.com/food-index/maca/

"Although the scientific evidence for the claims of maca is at times not at a significant level,
the pure mineral and vitamin-rich content justify this root to be a 'superfood'." :roll

:idea: So, I was tempted to try maca-dusted moist prunes ...
but wondered if daily super prune power is beneficial. :roll:

Then, I cut moist prunes in half, liberally dusted the pieces with Maca Powder and Cinnamon,
then had an immediate vision of putting on my Incan loincloth and(or) go like Running Bear
in the Incan jungle ... with "go" undefined. ;)

Finally, I tested Maca Mocha ...
Stir rounded teaspoon of Maca into hot coffee,
then add 3 tsp half & half plus 1/2 tsp sugar. :roll

You first notice that you've never "Been there! Done that!" :o
... but start wondering what's stylin' in Macy's loincloths.

Rod :bounce:

Re: UB Cookin'

Posted: Tue Feb 05, 2019 8:39 pm
by Amigoo
:sunny: A diabetes discovery journey ...

New thesis: Whole foods are better than extracts and supplements, especially since
the majority of positive reviews about products are anecdotes - not scientific evidence. :roll:
Of course, any placebo effect that cures is still a cure! ;)

About citrus fruit: Fruits cut into 90-degree wedges are better than peeled
because you can bite into the white flesh containing vitamins, etc. 8)

About maca: My next batch of cut and dusted moist prunes was dusted
with 100% cacao powder (and refrigerated with fresh walnut halves) :roll
... instead of maca powder.

Rod :)

Re: UB Cookin'

Posted: Wed Feb 06, 2019 1:25 am
by Seeker13
Rod,
My daughter brought us a taco using tofu instead of burger. It was great! Even my husband couldn't tell the difference. Point of caution, corn taco shells that fall between the slats in a toaster oven... catch on FIRE! Fire alarms on both floors scream until the black smoke dissipates and toaster oven ends up in a snowbank. Just in case you were wondering.

I haven't used turmeric as a seasoning, take turmeric extract in a capsule for arthritis, but because I have oatmeal most mornings, probably not getting maximum benefit if it is better when combined with fat huh? Will have to experiment the seasoning. What plant does it come from? Hmm, could I grow it?

Lol! Will wait on trying the maca root. Way too cold in northern Michigan to run around in a loin cloth!!! Will leave that as a discussion between you and your neighbors. :roll But I did appreciate a link touting the benefits of ginger attached to the maca article! I love fresh ginger, especially with sushi! Had some in tasty drinks a while back, happy for the reminder. Making ginger jam and ginger syrup sounds delicious! There were some other yummy sounding recipes too!

Interesting info on eating fruit with peels on, of course! Again, maca powder on fresh prunes.... sounds disastrous for me on so many levels. :shock:

Tonight it was pasties and steamed Brussel sprouts for us...Can't get enough of those Brussel sprouts!

Kim

Re: UB Cookin'

Posted: Thu Feb 07, 2019 12:52 pm
by Sandy
Hi Kim and Rod,
Just catching up a bit on the new recipes in the index. I've missed so many good ones. Too tired tonight to figure out which ones I wish to try first but am enjoying the foodie conversations here. I recently went back to my vegetarian ways too but am positive the past couple weeks my protein levels are non existent. I just couldn't be bothered with G in the hospital and all.

I must check out the tempeh recipe.... and all the others as well. I really appreciate the guar gum gel.... That will probably become a staple. Thanks Rod. :)
Hope you both have a nice day and a warmer one Kim. :lol: :shock:
I'm off to bed...
love,
Sandy