UB Cookin'

A forum to discuss the Urantia Book.
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Amigoo
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GARLIC Spoonin' Sauce

Post by Amigoo » Fri Oct 02, 2015 2:51 pm

GARLIC Spoonin' Sauce
"If it pours, you're not spoonin'"

:idea: Goal is to create garlic sauce so thick with rehydrated oregano
and diced fresh garlic that it will not pour. Even the refrigerated
olive oil supports the goal (it becomes thick when cold). Creates
an intense garlic spread for bread, topping for beans, etc.

:arrow: Combine 2/3 cup olive oil & vinegar salad dressing*, 1/4 cup dried oregano,
1/4 cup virgin olive oil, 1/3 cup diced fresh garlic. Stir and refrigerate overnight;
keep refrigerated between servings; stir as required.

* Try Newman's Olive Oil & Vinegar Salad Dressing.

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Oct 03, 2015 1:48 am

I didn't cover eggs in the microwave... What a mess! and it sounded like a war had begun in the microwave. :shock: :lol:

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Lycii Orange Delight (Drink)

Post by Sandy » Sat Oct 03, 2015 2:10 am

This is a simple smoothie recipe that I just adore. ( I often do let it sit for 5 minutes or so and it makes something akin,, but better then jello.
(fruit jelly for the Aussies :mrgreen: )
This recipe comes from a cookbook by The raw Food Village Community (Jinjee and Storm Taliferohttp://www.rawveganwarrior.com/ )

Lycii Orange Delight (Drink)
by Debra Maya and Francesco Scandurra

Ingredients:
2 oranges
2Tbsp. goji betties or wolfberries
1 cup water

Optional: a piece of ginger and/ or mint

Instructions:
Soak the berries for 5 minutes in a little water. using a knife, or peeler, remove the outer skin from the orange but leave the white pith.

Blend all the ingredients until smooth. Serve immediately. If left for 5 minutes, you will have jello.

Nutritional information: The now popular goji berry is a tonifying herb used in Chinese medicine as a blood builder.
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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O.B. Scrambled

Post by Amigoo » Sat Oct 03, 2015 2:15 am

Sandy,

:shock: I forget that my microwave is small compared to most kitchens;
the power of mine must be quite low. I'd rush over to help clean up,
but that plane ticket could buy dozens of microwave ovens.

:idea: This helps explain why few people cook eggs in microwaves:
there's such a learning curve! But, I've Been there! Done that!
Eggs, metal objects (what fireworks!), whatever ...

I began to think that this was training to remove all of the
"expletives deleted" from my limited vocabulary. :roll:

And Geoff was so prescient with his "blast, wait, blast"!

:finger: Next year (the time it takes to forget the cleanup),
try again - it really is easy to cook eggs in a microwave;
like rocket science or brain surgery.

Rod :oops:

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Lycii Orange Delight (Drink)

Post by Amigoo » Sat Oct 03, 2015 2:57 am

Re: Lycii Orange Delight (Drink) - http://board.1111angels.com/viewtopic.p ... 25#p190284

:cheers: Sounds so healthy ... and tasty ... and easy!
I was experimenting with soaked goji berries last year (yum!).
But I may prefer the fruit jello since IB spoonin' these days.

Blueberry Compote - http://board.1111angels.com/viewtopic.p ... 32#p189778
would make a colorful contrast to this Lycii Orange jello!
Maybe served in a hollowed half of fresh pineapple ...
topped with a bit of shredded fresh coconut. :roll :roll

Rod :D

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Lycii Orange Delight (Drink)

Post by Sandy » Sat Oct 03, 2015 3:54 am

:lol: I must be honest...most of the time it was "jello" for us too by the time we got to it. I almost like it better that way... more like a dessert, eh? :mrgreen:

No worries about the eggs and the microwave. It wasn't your fault. I really should know better. We use an ancient Microwave that our landlord dug out of his garage for us. It is a monster in size and weighs as much as a pick up truck. (only slight exaggeration. ;) )
I love it though and figure it will last us another twenty years or more as they were made to last back then.

I thought it might be fun to post one of George's "recipes here since we are talking about eggs. :mrgreen:
hugs,
Sandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Forty-Five Minute Eggs

Post by George » Sat Oct 03, 2015 4:21 am

Seriously...don't try this at home! ;) :lol: :roll

This is George Barnard's :bigsmurf: less-then-secret recipe for 45 minute eggs. This recipe is great for busy people who want to spend as little as possible of their time in the kitchen, and as much as possible at the computer, or some task.

Forty-Five Minute Eggs

Instructions:

Take out the medium size deeply pitted aluminium pan with the slightly scorched handles.
Lay out eggs and check that they cover the bottom of the pan only, and fit with just a 'schmidtchen' to spare between the eggs.
Cover the eggs with cold water to the precise level of the deep horizontal groove inside the pan.
Set on the stove at full temperature and forget.
After forty-five minutes the water will have evaporated completely.
The eggs will be rattling in the pan to remind you.
Switch off the cooking top.
Cool for 10 minutes.
The eggs will be well done, the whites hard, the yolks black/green, and the shells all cracked and easy to peel.

This recipe is almost as popular as my 21-day split pea soup. :mrgreen:

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Re: UB Cookin'

Post by Amigoo » Sat Oct 03, 2015 5:10 am

Speaking of "more time at the computer" ...

:cheers: I have a famous recipe for boiled rice:
the smoke alarms notify you when it's done.

I used to cook this three times a year until I could no longer afford to replace the stainless steel pans
(from all that abrasion on the bottom to remove the scorched rice).

I always set the timer, but if I shut the ringing timer off and stayed at the computer one more minute
... the rice was history. :oops:

Rod

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Re: UB Cookin'

Post by Sandy » Sat Oct 03, 2015 5:22 am

Yep, scorched rice is nasty to get off a pan. I have a pot that bears "the marks" too. :lol: Oh and overcooked stew... it makes a real mess! sigh

I think I have everything caught up now on the index. I spotted a couple recipes that I had missed, The chunky chocolate recipe you even reminded me was missing. :oops: If you see anything off or out of order just let me know and I'll fix it.

xxSandy :hithere
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Sat Oct 03, 2015 8:55 am

The Index looks complete, Sandy. Good work!

This new category title could be compressed:

from: "Say What?" category - (you'll find it in no cookbook! )
to: "Say What?" (you'll find it in no cookbook!)


At the top, this could be compressed (blank line between them):

give credit where credit is due. Enjoy! :D

:idea: indicates an addition or idea for the recipe just above this icon.

Rod

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Re: UB Cookin'

Post by Sandy » Mon Oct 05, 2015 1:57 am

Hi Rod,
You wrote;
This new category title could be compressed:

from: "Say What?" category - (you'll find it in no cookbook! )
to: "Say What?" (you'll find it in no cookbook!)
:lol: I don't know why I did that Rod...obviously my mind wasn't on what I was doing... I'm blaming it on our rabbit, Stuart. It's a little difficult to concentrate with an affectionate bunny nipping at your heels. :albino: :mrgreen:
At the top, this could be compressed (blank line between them):
give credit where credit is due. Enjoy! :D
I wasn't exactly sure about what you needed here but I hope I got it right. :)
:idea: indicates an addition or idea for the recipe just above this icon.
Yes, I definitely like your phrasing better... :)

Anyway thanks for all that!
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Mon Oct 05, 2015 2:55 am

Looks good, Sandy! :roll
Separation of the Smiley and Idea icons a bit helps one's focus.

Today's observation: the Chocolate Sawdust recipe could be moved
to the "Say What?" category just based on recipe name. Two samples
might help define the category better.

Rod :D

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Green Cabbage Soup

Post by Amigoo » Mon Oct 05, 2015 3:02 am

Green Cabbage Soup

Even this recipe name suggests simplicity of ingredients (relative to
commercial and gourmet soups), but that is the goal: how to feature
this great - and abundant - vegetable in a comforting, nutritious soup.
I was tempted to add beans (or pasta, rice, whatever), but decided that
this soup stays more versatile without the extras; just serve it with
these according to the gustatory (or social) essence of the meal.

:roll Ingredients:

3 tbsp virgin olive oil
1 large yellow onion, chopped
3 med. cloves garlic, diced
1 1/2 cups chopped carrots
1 med. head green cabbage, chopped
1 quart fresh water

1 tsp dried basil
1 tsp dried oregano
1 tsp Summer Savory
2 tbsp dried parsley
1/2 tsp black pepper
1 tsp salt

2 cups vegetable broth
(all broth instead of water might be used,
but the cabbage flavor is diminished)

:arrow: Directions:

In a large soup pot, sauté onions in olive oil until al dente
texture; add 2 tbsp water after 3 min. to prevent scorching.

Spread chopped carrots on top, then chopped cabbage, then
sprinkle on all herbs and spices.

Pour on water, cover pan, bring to a soft boil, then reduce heat
and simmer ingredients 30 min. without stirring (keeps carrots
on the bottom for better cooking).

Add vegetable broth, stir gently, then simmer 30 min. (or until
desired texture of vegetables).

:idea: Note: My choice of extras is typically canned cannellini beans,
red kidney beans, or cooked brown rice.

LOL: After reviewing these ingredients, I realize
that "simplicity" is in the eye of the home chef. :roll:

Rod :D

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O.B. Scrambled

Post by Amigoo » Mon Oct 05, 2015 6:17 pm

Re: O.B. Scrambled - http://board.1111angels.com/viewtopic.p ... 59#p190249

:roll One more test (good result; here's what happened) ...

In a medium sauce pan, bring 1 cup water to a soft boil, reduce heat and stir in 1/3 well-rounded cup of light oat bran. Simmer 3 min., stirring occasionally, then cover pan and set aside.

Lightly coat inside of 4-cup glass Pyrex measuring cup with olive oil. Pour in beaten mixture of 3 whole eggs, 4 egg whites, 1 tbsp dried chives, and 2 tbsp half & half.

Heat in three microwave cycles (high power, 30 sec. each), stirring briefly after each cycle.
Continue with three more cycles (high power, 20 sec. each), stirring briefly after each cycle.

Scramble cooked eggs with a fork, then add to cooked oat bran; stir well and serve.
A pat of butter, with salt & pepper complement this dish. ;)

:study: Notes:
1) Since eggs first cook against side of measuring cup, use this clue to determine correct power of microwave. But start with lower power to see how fast eggs are cooking; too fast and they'll burst. :roll:
2) Cooking eggs separately creates better texture than cooking eggs in the oat bran.
3) This method is better for multiple servings (and cooked mixture refrigerates well).

Rod :D

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Lazy Island Banana Bread

Post by Amigoo » Thu Oct 08, 2015 4:34 am

Lazy Island Banana Bread

While having the flavors of a banana quick bread (but little of the texture), this thick, upside-down "flat bread" is a sweet treat that's an easy way to use an oversupply of not-too-ripe bananas. Caution: use gloves when turning baked bread over.

:roll Ingredients:

1 1/3 cups warm water
1 1/2 tsp dry yeast
1/2 cup light oat bran
1 tbsp brown sugar, packed
1 tbsp light olive oil

2/3 cup spelt flour
2/3 cup bread flour
1/2 tsp salt

6 ripe bananas
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg (optional)

:arrow: Directions:

Coat an 8" x 12" baking dish with light olive oil. Pre-heat oven to 350F degrees.

In a warm glass quart measuring cup, add warm water, then stir in yeast, oat bran, and brown sugar; cover and let mixture rest 15 min.

Combine spelt flour, bread flour, and salt in a medium bowl and set aside.

Carefully cut bananas in half, lengthwise, then peel gently and place halves flat side down next to each other; use smaller
pieces to fill in empty spaces. Sprinkle banana halves with brown sugar, then with cinnamon and nutmeg.

When oat bran is ready, vigorously stir in flour mixture, then olive oil. Pour evenly over prepared bananas, using a spatula to spread over all bananas. Bake about 50 min. (or until top is golden brown).

Place a sheet of foil (shiny side down) completely over the baking dish, and press lightly around the sides. Place a cookie sheet or baking pan upside down on top of baking dish. With gloved hands, firmly grasp opposite ends of baking dish and cookie sheet, then turn dish upside down; baked bananas will drop onto the bread.

Remove hot baking dish and spoon any remaining sryup in the baking dish onto the bread. Allow to cool slightly then serve warm (even with whipped cream and chopped walnuts on the side).

*** Turning baked bread over requires extreme caution (syrup is very hot) :!:

Rod :D

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Re: UB Cookin'

Post by Amigoo » Thu Oct 08, 2015 7:01 pm

Re: Lazy Island Banana Bread - http://board.1111angels.com/viewtopic.p ... 25#p190333

:scratch: "Lazy Island Banana Bread" ??
A day later, this name means but one thing to me:
the bananas are laid back (actually, laid flat) :roll:

:roll This recipe passed the freeze/thaw/heat test today.

But reheating in the microwave is not as good as oven reheating.
(try 325F degrees, about 30 min.) With a generous distribution
of sliced almonds on top, this reheating is special! ;)

Rod :D

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Goji-Orange Sorbet

Post by Amigoo » Fri Oct 09, 2015 1:29 am

Re: Lycii Orange Delight - http://board.1111angels.com/viewtopic.p ... 25#p190287

Sandy,

I was ready to try this recipe, but couldn't find dried goji berries that were appealing (in the first store I checked). But the goji berry powder seemed promising, so I went to Plan B (impromptu whatever). The coconut oil was calculated to add a bit of coconut flavor but also prevent the mixture from freezing too hard (I was plannin' to be spoonin' this drink).

Goji-Orange Sorbet

:roll Ingredients:

2 large oranges, peeled and seeded
4 tbsp goji berry powder, divided
2 tsp virgin coconut oil

:arrow: Directions:

In a blender, blend oranges until liquid; while blender is running, add 3 tbsp goji berry powder, then coconut oil; blend well.

Pour into a freezer-proof container, cover, and freeze about three hours, stirring several times. When mixture begins to firm, stir in final tbsp of goji berry powder.

Notes: Juicy pomegranate seeds would be a colorful, tasty topping! :roll:
2 tbsp finely shredded coconut would add nice texture to this adaptation.

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Oct 09, 2015 1:53 am

Well done, Rod!!!! That sounds even more appealing then the original! :D I like the idea of boosting the nutritional value with the coconut oil which is so good for us. I must try this...Got to remember to put goji berries and powder on the next shopping list. Will add this latest success story to our index before heading out to mow the grass.
Have a great week end!
love,
Sandy
Image
P.S. Hopefully, I will have some recipes to add to the index over the week end. :hithere
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Fri Oct 09, 2015 5:06 am

Sandy,

The Goji-Orange Sorbet needs a bit more goji flavor - maybe pieces of soaked (then drained and chopped) goji berries; stir in with the final goji berry powder (or just skip the last tbsp of powder).

OMG: I thought that I was making at least two servings, but there's 1/2 cup left! I'll be spoonin' this nutritional frozen delight often (next recipe: 4 large oranges, etc.).

Rod

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Garlic Breath

Post by Amigoo » Sat Oct 10, 2015 6:31 am

Garlic Breath

LOL: This recipe name hints that it's a solution to the "problem" of garlic breath,
but it's just the opposite: how to consume an intense dose of garlic and oregano.

:roll Ingredients:

2/3 cup vinegar & oil salad dressing
1/2 rounded cup dried oregano
1/4 cup extra virign olive oil
1/4 cup minced fresh garlic

:arrow: Directions:

Mix chilled vinegar & oil salad dressing (try Newman's Olive Oil and Vinegar) with dried oregano, then stir in the remaining ingredients. Refrigerate overnight, then stir before each serving; keep refrigerated.

:idea: Excellent as a condiment or as a prepared herb mixture for some dishes - even mixed with just-cooked brown rice ... or a spicy topping for mashed potatoes or canned red kidney beans ... or wherever and whenever intense garlic breath is your desire. :roll:

My favorite use: lightly toast a slice of sprouted, multigrain bread, apply 2 tbsp of this Garlic Breath spread, then top with a slice of Pepper Jack cheese. As with smokers, you might be invited to sit outside while you enjoy this intense garlic "pizza".

Tips: I always shop for the greenest dried oregano (just preference); ;)
1/3 cup minced fresh garlic (instead of 1/4) is quite lively!

Rod :D

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MaCacao

Post by Amigoo » Sat Oct 10, 2015 9:04 am

MaCacao Say what?

Say what? What can be said about a 2:00 am "free spirit" assembly of ingredients of antioxidant persuasion and after Garlic Breath? "More MaCacao!"
If you discover that you can mentally leap tall buildings in a single bound after consuming this MaCacao for weeks, it's probably coincidental. :roll:

Ingredients: (makes 6 servings)

1 tbsp extra virigin coconut oil
1 4oz bar 100% cacao chocolate, broken into pieces
2 tsp white sugar
1 tsp Matcha stone ground green tea

:arrow: Directions:

Loosely place a sheet plastic wrap on a dinner plate, smoothing the wrap along the surface of the plate.

Coat the inside of a 2-cup glass measuring cup with coconut oil, add pieces of 100% cacao chocolate, and sprinkle on 2 tsp sugar.

Microwave on medium-high power until all chocolate is melted, stirring occasionally. ;)

Sprinkle on Matcha green tea powder and stir vigorously to combine, then pour onto plastic wrap of dinner plate. Cover plate with another sheet of plastic wrap, but try to keep plastic wrap away from melted chocolate.

Refrigerate overnight, then cut into bite-size pieces; keep refrigerated between servings.

Tip: Ghirardelli 100% Cacao is my preferred chocolate when in "free spirit" mode. 8)

Rod :D

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Lazy Island Banana Bread

Post by Amigoo » Sat Oct 10, 2015 8:03 pm

Re: Lazy Island Banana Bread - http://board.1111angels.com/viewtopic.p ... 25#p190333

:roll Improved Directions (for best presentation):

- Fill baking dish with sliced bananas; use pieces to fill empty spaces.
- Batter should cover banana slices, but barely touch sides of baking dish.

- When baked, place a cookie sheet or baking pan upside down on top of baking dish;
cookie sheet should be at least as large as baking dish.

- Turn baking dish and cookie sheet upside down; hot bananas drop onto the bread.
- Gently roll banana bread with pizza cutter to pre-slice (rolling between halves works best).
- Use slotted turner to return slices to baking dish for serving.

Rod :D

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Battered Banana Bread

Post by Amigoo » Tue Oct 13, 2015 4:56 pm

Battered Banana Bread

An adaption of Lazy Island Banana Bread using baking powder/soda instead of dry yeast and creating more pourable batter. This version of banana bread reduces preparation time a bit but retains the textures, flavors, and appearance of the Lazy Island version. Caution: use gloves when turning baked bread over (syrup is very hot).

:roll Ingredients:

1 1/3 cups hot water
1/2 cup light oat bran

1/2 cup spelt flour
2/3 cup bread flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp light olive oil

4-5 ripe bananas
1/2 cup brown sugar
1 1/2 tsp cinnamon

:arrow: Directions:

Coat an 8" x 12" baking dish with light olive oil. Pre-heat oven to 350F degrees.

In a warm glass quart measuring cup, add hot water, then stir in oat bran, cover and let oat bran soak 10 min.

In a medium bowl, combine spelt flour, bread flour, baking soda, baking powder, and salt; set aside.

Carefully cut bananas in half, lengthwise, then peel gently and place halves flat side down next to each other; use smaller pieces to fill in any large empty spaces. Sprinkle banana halves with brown sugar, then with cinnamon.

When oat bran is ready, vigorously stir in flour mixture, then olive oil. Pour evenly over prepared bananas, using a spatula to spread over all bananas. Bake about 45-50 min. (or until top is golden brown).

When baked, place a cookie sheet or baking pan upside down on top of baking dish (sheet should be as large as baking dish). Turn baking dish and cookie sheet upside down (hot bananas drop onto bread as baking dish starts to cool), then remove hot baking dish and spoon any remaining sryup in the baking dish onto the bread.

Gently roll banana bread with pizza cutter to pre-slice (rolling between halves works best), then use a slotted turner to return slices to baking dish for serving (or place slices on small plates).

*** Turning baked bread over requires extreme caution :!:

Rod :D

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Sweet Potato Tumble

Post by Amigoo » Tue Oct 13, 2015 11:04 pm

Sweet Potato Tumble

The symbolism of a single serving dish for a casual social gathering (even family dinner) complements this Tumble of cooked ingredients (cooked, then gently tumbled into a large serving bowl). "Tumble" even permits cooked meats such as chicken wings, turkey toes (sliced leg meat), barbecue whatever, or fish (maybe lobster or crab legs) to be stacked on top of the Potato Tumble. For a "free spirit", "come as you are", "we're in this together" type of mealtime camaraderie. :love

Go ahead! Tumble gently (or vigorously) when you're in the mood; outside by the surf, before game time, poolside, or in a lazy backyard for an obviously-intentional, laid back ambiance.

:roll Ingredients:

3 med. sweet potato moons*
3 med. yellow onion moons*
1 small green cabbage, chopped
1 tbsp Summer Savory seasoning
2 tbsp extra virgin olive oil
1/2 tsp coarse black pepper
3/4 tsp salt

* peel sweet potatoes, cut in half lengthwise, then into half-moon 3/4" slices.
* peel onions, cut in half vertically, then into 1/2" half-moon slices;
chop remaining onion and toss with cabbage.

:arrow: Directions:

Oil an 8" x 12" baking dish, then set aside. Pre-heat oven to 350F degrees.

In the baking dish, assemble rows of potato and onion slices, alternating slices with all curved sides up.

In a large mixing bowl, toss chopped cabbage and chopped onion with olive oil, then sprinkle on Summer Seasoning, salt and pepper; toss gently to combine [if you prefer to toss with your hands, have a few paper towels nearby].

Spread cabbage mixture over potato/onion rows, creating a generous mound. Place a sheet of cut foil (or folded) over the mound so that any moisture accumulation falls back into the baking dish.

Bake 1 hr 30 min., then gently tumble into a warmed mixing bowl or casserole dish; tumbled mixture should display all of the ingredients. If desired, drizzle on a complementary light sauce. Top with selected meats (or stay conservative and serve this separately, especially if the meats are oozing with juices or sauce).

Notes: 1) chopped fresh asparagus complements these flavors; toss with cabbage.
2) most guests do not mind removing the peels from their potato slices. ;)
3) adult beverages come to mind - even Kombucha Shocker!
http://board.1111angels.com/viewtopic.p ... 75#p189998

Rod :D

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Location: Illawarra District, New South Wales, Australia
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Re: UB Cookin'

Post by Sandy » Tue Oct 13, 2015 11:36 pm

Hi Rod,
I just made some Banana bread this week and I can tell you it had much more sugar then your recipe. I will definitely try your Battered Banana Bread recipe next go round. Thank you. I think I need more Spelt flour though. :scratch:

I may make the Sweet Potato Tumble tonight for dinner, adding some fresh asparagus from our garden. We have all the ingredients which rarely seems to happen for me when browsing through any new recipes. :lol: (By the way, I have discovered that Asparagus is delicious raw when it is fresh picked ) . :sunflower:

xxSandy

Oh I think I am caught up with the index... If you think any of your latest additions belong in another category let me know.
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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