UB Cookin'

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

Post by happyrain » Sat May 18, 2019 5:55 pm

rod, i was craving pancakes this morning. who knew coming here and finding your post at 1111 would satisfy me the way this way. :lol:

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Re: UB Cookin'

Post by Amigoo » Sat May 18, 2019 6:30 pm

Re: Corny Quinoa Pancake
http://board.1111angels.com/viewtopic.p ... 50#p201400

Happyrain,

:cheers: An intriguing combination of ingredients, good for breakfast or any time of day,
and it can accept a variety of toppings as well as sides. For me, it's the solution
for better carbohydrates (quinoa, corn grits) + protein at breakfast. :roll

Rod :)

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Snow-Dusted Prunes

Post by Amigoo » Sun May 19, 2019 2:22 am

Snow-Dusted Prunes

An easy sweet treat with focus on antioxidants
(looks like snow, but it's just powdered sugar).

:arrow: In pre-heated oven (200F degrees, oven off),
warm unopened 8oz package of Sunsweet D'Noir Prunes*
for 1 hr. (place package on a pot holder or oven glove).

* brand name mentioned for reference to moistness

Sprinkle 2 tbsp 100% cacao powder in a medium bowl,
spread on warmed prunes, then sprinkle on 2 tbsp cacao.
Stir gently until prunes are well-coated with powder.

Spread coated prunes on a paper towel, dust prunes
with powdered sugar, then gently turn prunes over
and dust the other side.

Store dusted prunes in a container with lid.
Suggested serving size: 2-3 prunes
Tastier served with raw walnuts. ;)

Rod :)

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Corny Quinoa Meetloaf

Post by Amigoo » Sun May 19, 2019 2:22 pm

Corny Quinoa Meetloaf

A veggie loaf where corn grits and quinoa meet broccoli and onion.
Cool, then refrigerate loaf overnight for slicin' & pan fryin'. 8)
(or cover a slice and microwave about 2 min.)

:roll Ingredients:

1 cup organic white quinoa
3 cups water
1/2 cup corn grits (try polenta)
1 tbsp dried parsley
1/2 tsp garlic granules
3/4 tsp salt
2 tbsp virgin olive oil
2 cups sweet onion, diced
2 cups broccoli crowns, diced

:arrow: Directions:

Pre-heat oven to 350F degrees; lightly oil a large loaf pan.

Rinse quinoa then simmer in water 10 min. in a large saucepan;
sprinkle on corn grits, stir quickly, then frequently 5-10 min.

When mixture is thick, stir in spices, then olive oil,
then stir in broccoli and onion.

Spoon mixture into loaf pan, creating a slight mound.
Loosely cover with foil and bake 45-50 min.

Optional: Turn off oven and melt slices of pepper jack cheese
on top of loaf. Allow to cool slightly before serving.

Tip: Chopped asparagus substitutes easily for diced broccoli. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Tue May 21, 2019 3:37 am

Hi Rod,
I wanted to make the Quinoa Meatloaf today for breakfast tomorrow but I can now see after shopping yesterday I still have no broccoli in the fridge. :roll: :cry: sigh. I rally don't have it in me to go back out so will just ha to settle for another day. Thank you for these latest tempting recipes... all of them have real merit in this household. ;) :)

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 » Tue May 21, 2019 10:59 am

Re: https://www.foxnews.com/food-drink/avoc ... loss-study

"people who added avocado to their meals as a substitute for refined carbohydrates were able to stave off hunger longer"

:idea: Sliced avocado on whole grain toast comes to mind. ;)

Tip: If larger avocado, immediately scoup out the other half and freeze this.
Then thaw this overnight in the refrigerator to spread on toast that day
(to minimize discoloration of the avocado). :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed May 22, 2019 6:18 pm

Re: https://www.newsmax.com/health/health-n ... id/917042/

"8 Things Nutritionists Don't Eat and Neither Should You"

:idea: However, most frozen vegetables - not frozen meals - have reasonably good nutrition
when the veggies are washed, cut, and immediately frozen after harvest. 8)

:!: Most people know that rice cakes don't have much nutrition,
but quick-digesting carbohydrates are THE problem for diabetics. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu May 23, 2019 3:20 am

Re: Sprouted lentils - http://board.1111angels.com/viewtopic.p ... 32#p189783

:scratch: Who knew :?: :!: That sprouted lentils can be paired with canned salmon and refrigerate well:

When sprouted lentils have been chilled, stir in diced sweet onion, olive oil & vinegar dressing,
raw apple cider vinegar (3 parts dressing to 1 part vinegar), sprinkle on garlic granules
and preferred dried herb (try parsley), then stir gently. :compress:

In preferred storage container, spread bite-size pieces of canned salmon (skin & bones removed),
then cover with lentil mixture and refrigerate (lentils should cover salmon by at least 1 1/2"). 8)

When served, do not stir any remaining lentil/salmon combo (helps maintain salmon freshness -
leave salmon covered with sprouted lentils). ;)

:roll Excellent, served with red leaf lettuce and cherry tomatoes!
Even stronger flavor cheese like feta or Parmesan!

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu May 23, 2019 3:58 am

Hi Rod,
I added your "fishy" last post to the recipe index as an idea under the sprouted lentil recipe in Kitchen tips. It sounds good and seems loaded with nutrition.
xxSandy
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~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Thu May 23, 2019 1:18 pm

Thanks, Sandy!

The Long Story Short of "Lentil Burhgur" ...

A sandwich was invented (IMO) as a way to eat meat or other goodies without needing utensils
... and most sandwich goodies can be consumed without placement between slices of bread. ;)

:( The sprouted lentils combined with stuff to make a burger concept fell apart quickly
when I realized that the sprouted lentils would be degraded, nutritionally speaking,
if then made into a burger or baked loaf.

:idea: Bottom line ...
If you're going to sprout grains or seeds, consume them without cooking (heating is OK) ...
if you're anticipating the better nutrition from sprouting. ;) Of course, non-sprouted
Lentil Burgers are another option (and there are MANY recipes online).

Rod :)

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Re: UB Cookin'

Post by Sandy » Sat May 25, 2019 1:27 am

You know, Rod, I am thinking that often time raw vegans use very low heat or dehydration to make burgers and patties from raw sprouted and veggie ingredients. Might work with your recipes to preserve sprouted nutrition. ;) :)

xxSandy
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Re: UB Cookin'

Post by Amigoo » Sat May 25, 2019 3:25 am

Sandy,

Many internet sites promote raw sprouts without cooking, but this reference to possible bacteria motivated my parboiling of the sprouts before consumption: https://thestonesoup.com/blog/2012/08/1 ... tep-guide/

"5. Sprouts are best if cooked - Two reasons for this. Sprouting encourages bacteria to grow so it’s best if sprouts are cooked to kill the bacteria. Secondly, raw sprouts contain irritating substances which are deactivated by cooking. Just steam or boil them in water until tender."

:idea: So, boil them a bit longer for "cooked" sprouts or go with burgers,
baked loaf/casserole, or add to soups & stews. :roll

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon May 27, 2019 3:33 am

Hi Rod,
I have been eating raw sprouts nearly 10 years with no ill effect. Parboiling kills the enzymes which I though was the whole point of eating sprouts in the first place. It helps to sterilise the container you are sprouting in and rinsing... rinsing... rinsing the soaking seeds repeatedly.
This nutrition thing is very confusing in the modern age. :roll: ;) :)
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 May 27, 2019 9:17 am

Thanks for the info, Sandy

I assumed that par-boiling (about 2 min.) would kill some of the enyzymes, but I'm encouraged that the sprouts keep growing once the lentils are chilled in the refrigerator (enzymes must be present if they're still growing). With my house air conditioning out for several years, I thought it best to par-boil, especially in the Texas summer months when bacteria multiply so easily. :(

I now suspect that a white vinegar and water mixture might be the best solution to minimize any surface bacteria on the sprouts (soak the sprouts, then drain well before refrigeration). 8)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon May 27, 2019 10:29 am

More about sprouts (and bacteria) ...

Re: https://www.huffpost.com/entry/sprouts- ... k_b_875103

"Mike Doyle, director of the Center for Food Safety at the University of Georgia has been quoted
as saying 'I consider sprouts to be among the most risky foods sold at retail'."

:idea: Of course, home sprouting is not vulnerable to commercial environments, etc.
My 2 min. parboiling is insignificant cooking, but may not be long enough to kill all bacteria.
:lol: However, the addition next of raw onion and vinegar should help tame those critters. :finger:

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu May 30, 2019 12:46 am

Hi Rod,

Hmm after reading your info and a few others like this... https://www.foodsafety.gov/keep/types/f ... routs.html

I may not risk giving George sprouts anymore... gosh those enzymes are so important though... sort of a catch twenty two. :?

I found this online...
How do you disinfect sprouts?

First, disinfect the outside of your seeds with a bleach solution, as suggested on the back of the sprouting seeds packet, or use a solution of 2 TBSP cider vinegar in one cup of water. Soak 1 TBSP of seed in the disinfecting solution for 10-15 minutes. Drain and rinse until you no longer smell vinegar.
Hope this helps. Thanks for bringing this to my attention, Rod.
xxSandy
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Re: UB Cookin'

Post by Amigoo » Thu May 30, 2019 9:33 am

Thanks for the information, Sandy

With good enzymes present in other raw foods (especially leafy greens) ...
and with commercial sprouting (what's sold in stores) the more likely source of bacteria,
home sprouting with due diligence, care, and refrigeration should be safe enough. ;)

A vinegar/water rinse after sprouting, draining, then refrigeration seem sufficient. :roll

Rod

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Re: UB Cookin'

Post by Amigoo » Tue Jun 18, 2019 8:36 am

:cheers: Who knew that apples and pineapples had synergy :?: :!:

Combined diced fresh apple with chilled crushed pineapple (in natural juice)
to minimize browning of the cut apple when stored in the refrigerator ...
and hinting that a cut avocado, face down in crushed pineapple,
might also refrigerate well without browning.

Rod :)

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Re: UB Cookin'

Post by Sandy » Tue Jun 18, 2019 2:47 pm

:sunny: Morning Rod,

Our Avocado tree produced one avocado this year, but what an avocado it was... :shock: We couldn't eat it at one sitting so tried dunking the leftover bit in lemon juice to try and prevent browning. It worked a little but still not satisfactory. I will try the pineapple juice and see if I have better luck with that. Thanks!

xxSandy
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Re: UB Cookin'

Post by Amigoo » Tue Jun 18, 2019 4:32 pm

Sandy,

I'm not certain that pineapple juice alone is helpful, but the chilled canned crushed with natural juice is promising:
the diced apple is lookin' good a day later, but next time I'll top it with more crushed pineapple before refrigeration.

Just now, I cut a perfectly ripe avocado in half, put both halves (one with seed) face down in crushed pineapple,
refrigerating immediately, then will check a day later on one without seed; two days later on the other. :finger:
Tip: The half without seed was also filled with crushed pineapple. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Jun 19, 2019 1:48 am

OMG! Super synergy!

Before first refrigeration of the apple/pineapple mixture
place an equal portion of frozen blueberries by the side
(for color contrast and to minimize blue apple). ;)

When served, sliced almonds and shredded coconut
complete the "super snyergy". :roll

"A la mode?" Twist my arm! :D

:? About the avocado and crushed pineapple ...
After 12 hours of that refrigeration, I suspect that immediately freezing leftover avocado
(as scoups) with thawing just before serving will be my favored preservation method. ;)
... or buy smaller avocados and don't try to save them after cutting.

:o I now recall that sprinklin' a cut avocado half with sugar looked promising! 8)
(refrigerated in a covered container without a liquid) ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Jun 19, 2019 10:39 am

On the other hand (and a day later) ...

There is hardly any browning of the avocado halves, refrigerated face down in crushed pineapple.
The surface mushiness (from pineapple juice) is only on the surface - the flesh is still firm. :roll

:!: Crushed pineapple should be cold and avocado half placed in it immediately after cutting.

This also works great with unpeeled apple halves! ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu Jun 20, 2019 1:28 am

Thanks Rod! That's some handy kitchen experimentation. :D

I like the idea of preserving in cold crushed pineapple. Then one can simply eat the preservation medium and of course the attractive blueberries on the side. :lol: Hopefully next years home avocado crop will be a bumper crop. (Anything over two...as that is the most we've ever picked LOL)

xxSandy
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Re: UB Cookin'

Post by Amigoo » Thu Jun 20, 2019 7:44 pm

Another preservation method ...

After 3 days of refrigeration, an unpeeled apple half, face down in 1/2 cup chilled water
containing 1 tbsp fresh lemon juice, had only surface browning which, when cut off,
revealed a tasty crisp apple! :roll

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Jun 24, 2019 4:03 am

That last one was always my mom's preferred method. :)
xxSandy
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