UB Cookin'

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

Post by Amigoo » Mon Jul 29, 2019 4:24 am

The Red Quinoa Pancake is better with 1-2 tbsp Dark Rye Flour
sprinkled on the batter and mixed well before frying.

Also, cover the frying patty with a pan lid to steam the veggies
(or microwave them briefly before adding to the simmering quinoa).

These hearty flavors present good opportunity for experimentation :roll
with veggies, sauces, and condiments. In fact, this red quinoa base
hints that a "burger" patty can be created. ;)

Tip: Thai Peanut Sauce is quite tasty with this pancake :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Jul 29, 2019 11:52 am

:idea: Diced onion and broccoli tops are a good veggie combo for the Red Quinoa Pancakes.
This base preparation (and refrigeration) is very convenient for completing the batter
when it's time to cook the pancakes. And the flavors still complement Asian sauces ...
or can swing to other continents.

:scratch: Who knew?! Quinoa is a healthy alternative to pasta, rice, and potatoes.
:scratch: Who knew?! Fry these pancakes in chicken or beef fat for those flavors. :o
:scratch: Who knew?! The cooked quinoa even makes a great side dish ... :roll
or top with meat, fowl, or fish for a Quinoa Bowler (one dish).

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Jul 29, 2019 12:30 pm

:scratch: Who knew?!
Provide guests with a Bowler Hat* for impromptu Quinoa Bowler parties
(for more formal parties, invite guests to wear complementary clothing). 8)

* https://www.nextstopwhoknows.com/bolivi ... wler-hats/

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Jul 29, 2019 2:06 pm

:scratch: Who knew?! "Gay" is a condiment!

Long story short (how a wandering mind wanders, even pre-java) ...

:idea: When contemplating Peruvian (and Bolivian) bowler hats with colorful clothing,
I considered these gay colors ... and then thought that "gay" is too LGBT now ...
but quickly epiphanized that "gay" is no longer controversial ...
at least, no more than a condiment. Bon Appétit !

Rod :)

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Red Quinoa Burgers

Post by Amigoo » Wed Jul 31, 2019 1:30 am

Red Quinoa Burgers
(adapted from Red Quinoa Pancakes)

Recipe still in transition, but moving ever closer to a faux burger
with meat-like texture and not created with lab ingredients. :roll:

:roll Ingredients: (for cooked quinoa)

1 rounded cup rinsed red quinoa
2 cups simmering water
med. red onion, diced
5 cloves garlic, minced
3 tbsp dried chives
2 tbsp dried parsley
3 tbsp virgin olive oil

:arrow: Directions:

Into a medium saucepan of simmering water, gently stir rinsed quinoa
and let simmer until most of the water is absorbed (about 15 min.).

Stir in remaining ingredients, cover pan, and let simmer 5 min.
Remove pan from heat and let rest 10 min., still covered.

Allow mixture to cool then refrigerate ...
or create burgers immediately:

For each burger, combine 1 cup cooked quinoa with one large scrambled egg,
then stir in 1 1/2 tbsp fine oat bran, then stir in 1 1/2 tbsp dark rye flour.
Let mixture rest 5 min. then form into a patty and fry in 2 tbsp olive oil
(or sesame) on medium heat, until light brown on each side.

Excellent, served with Asian flavors, including veggies and sauces ...
or let swing to other ethnic flavors - even barbecue! :roll
A slice of melted cheese on top is traditional. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Jul 31, 2019 11:35 am

Re: Red Quinoa Burgers (makes about 10 medium)

OMG! Add 1/4 tsp red beet powder per burger to hear a Mooo :lol:
These are best prepared ahead and refrigerated overnight.

(estimate) For the total recipe, add 5 large eggs (scrambled),
3/4 cup fine oat bran, 3/4 cup dark rye flour, 2 tsp red beet powder.

Place a sheet of plastic wrap on a small tray, spoon mixture into 10 rounds evenly placed,
top with a sheet of plastic wrap and press down with another tray to create thick burgers.
Refrigerate overnight. Lift burgers carefully when removing from tray to fry.

Mooo :!: (10X)

Rod :)

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Red Quinoa Burgers

Post by Amigoo » Wed Jul 31, 2019 7:50 pm

Red Quinoa Burgers (with more Mooo)

Recipe almost perfect! Moving closest yet to a faux burger
with meat-like texture and not created with lab ingredients! :roll:

:roll Ingredients: (for cooked quinoa)

1 rounded cup rinsed red quinoa
2 cups simmering water
Med. red onion, diced
5 cloves garlic, minced
2 tbsp dried parsley
3 tbsp dried chives
2 tsp red beet powder
3 tbsp virgin olive oil
1/2 tsp salt

5 large eggs, whipped
3/4 cup fine oat bran
3/4 cup dark rye flour

:arrow: Directions:

Into a medium saucepan of simmering water, gently stir rinsed quinoa
and let simmer until most of the water is absorbed (about 20 min.).

Turn off heat, stir in remaining ingredients except eggs and flour,
cover pan, and let rest on warm burner 5 min.

Stir in whipped eggs, then stir in oat bran, then rye flour;
stir vigorously for several minutes to complete.

Let mixture rest 5 min. then form into patties and fry in olive oil
(or sesame) on medium heat, until light brown on each side.

Or form into patties on small tray covered with plastic wrap,
top with another sheet of wrap, and press down with bottom
of another tray to create thick burgers. Refrigerate until used.

Excellent, served with Asian flavors, including veggies and sauces ...
or let swing to other ethnic flavors - even barbecue! :roll

Tip: Refrigerate each patty on a square of parchment paper
for easier handling when starting to fry.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Aug 01, 2019 5:20 pm

Re: Red Quinoa Burgers (with more Mooo)

For a tasty, super-nutritious Quinoa Bowler (with no Mooo),
prepare the cooked quinoa and skip the eggs, oat bran,
rye flour, and beet powder.

:arrow: Combine two 15oz cans black beans (rinsed),
1/4 cup Olive Oil & Vinegar Dressing,
1/2 tsp garlic granules, 3 tbsp dried oregano,
and 1 1/2 tbsp raw apple cider vinegar.

Serve chilled, with a scoup of beans over the quinoa.
Nice served over red leaf lettuce with cherry tomatoes; :roll
cheese if you please, with more OO&V on the side.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Aug 03, 2019 2:08 pm

:scratch: Who knew?! Apple fiber can be mixed with creamy peanut butter
(just enough so that the peanut butter still spreads easily).

Why do this :?: More soluble fiber for the diet. :roll

One brand: https://www.nowfoods.com/supplements/apple-fiber

Tip: This also works with most nut butters. 8)

Rod :)

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Red Quinoa Burgers

Post by Amigoo » Sat Aug 03, 2019 2:12 pm

Red Quinoa Burgers (with impressive Mooo )

Recipe almost perfect! Moving even closer to a faux burger
with meat-like texture and not created with lab ingredients! :roll:
Who knew :?: Apple fiber reduces the moisture, adds texture
as well as minimal apple flavor!

:roll Ingredients: (for cooked quinoa)

1 rounded cup rinsed red quinoa
2 cups simmering water
2 tsp red beet powder
3 tbsp virgin olive oil
Med. red onion, diced
5 cloves garlic, minced
2 tbsp dried parsley
3 tbsp dried chives
1/2 tsp salt

5 large eggs, whipped
3/4 cup fine oat bran
3/4 cup dark rye flour
1/4 cup apple fiber

:arrow: Directions:

Into a medium saucepan of simmering water, gently stir rinsed quinoa
and let simmer until most of the water is absorbed (about 20 min.).

Turn off heat, stir in remaining ingredients in order listed except eggs,
oat bran, and rye flour; cover pan and let rest on warm burner 5 min.

Stir in whipped eggs, then stir in oat bran, then rye flour
and apple fiber; stir well for several minutes to complete.

Let mixture rest 5 min. then form into patties and fry in olive oil
(or sesame) on medium heat, until light brown on each side.

Or form into patties on small tray covered with plastic wrap,
top with another sheet of wrap, and press down with bottom
of another tray to create thick burgers. Refrigerate until used.

Excellent, served with Asian flavors, including veggies and sauces ...
or let swing to other ethnic flavors - even barbecue! :roll
Even try faux sausage using those herbs & spices!

Tips: Refrigerate each patty on a square of parchment paper
(or on slick side of a sheet of freezer paper) for easier handling
when starting to fry ... or just press the mixture onto the tray,
then separate into patties when frying. 8)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Aug 04, 2019 3:39 am

Simply tasty fiber (a soluble/insoluble fiber-intense snack)

:arrow: Combine 23oz jar chilled unsweetened applesauce
with 1/3 cup apple fiber, 1/4 cup dark chia seeds, 1 tsp cinnamon,
and 1/3 cup cold water, then refrigerate overnight.

Good serving size: 1/2 cup
(try with walnuts or sliced almonds)

Tip: Extra dietary fiber requires complementary daily hydration. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Aug 04, 2019 3:17 pm

Re: http://board.1111angels.com/posting.php ... d#pr202337

:bana: Try Red Quinoa Chili instead of Burgers ...

Combine cooked Red Quinoa mixture with 26oz container Pomi Chopped Tomatoes,
two 15oz cans organic red kidney beans, 1 tbsp chili powder, 3 tbsp dried cilantro,
and 1/2 tsp each cumin and garlic powder; heat until simmering to blend flavors.

:idea: One taste and you'll immediately notice that the red quinoa provides
similar look and texture as ground beef! Go extra spicy if you dare! :roll

Tip: Recipe provides a good balance of soluble/insoluble fiber. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Aug 04, 2019 5:09 pm

Re: Red Quinoa Chili ...

:idea: And because this is all-veggie, it's appealing even served cold!
(and for breakfast! ; - ) Try that with faux meat recipes. :roll:

Rod :)

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Raspberry Borscht

Post by Amigoo » Sun Aug 04, 2019 8:07 pm

Raspberry Borscht (dessert stuff)

Combine 23oz jar chilled unsweetened applesauce
with 1/4 cup cold water, 1/3 cup apple fiber, 1 tbsp beet powder,
1/4 tsp lemon powder, and 1 cup crushed frozen raspberries.
Refrigerate overnight, then stir before serving.

:scratch: "Who eats this stuff?!" the doubters teased.
Dumpster Diners wanting more soluble fiber ...
and other health-minded culinary pioneers.

Also try with cranberry juice concentrate.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Aug 06, 2019 3:58 am

Interestingly, the Raspberry Borscht is complementary to authentic borscht
and could accompany cooked red cabbage and meat, like pork and beef.

Rod :)

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Seedy Prune Whip

Post by Amigoo » Tue Aug 06, 2019 4:13 pm

Seedy Prune Whip

Super seedy, super nutritious, and super easy :!:

Stir 1/3 cup dark chia seeds into 1 1/3 cups very hot water,
then stir in 8oz package moist prunes; let soak 20 min.

Using a hand blender, blend until well-mixed.
Refrigerate in a covered container until use.

Tips: Best without any flavorings or sweeteners
... or just sprinkle on SPW when it's served.
Seedy home cooks add 2 tbsp 100% cacao :roll
(with extra water if desired).

Rod :D

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Re: UB Cookin'

Post by Amigoo » Tue Aug 06, 2019 10:26 pm

:geek: About the Seedy Prune Whip ...

It's all about soluble/insoluble fiber and antioxidants. ;)
Tip: Instant coffee complements the 100% cacao.

Rod :)

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Mocha Chia Pudding

Post by Amigoo » Wed Aug 07, 2019 7:50 am

Mocha Chia Pudding

Re: https://www.bonappetit.com/test-kitchen ... chia-seeds

"You can easily make chia pudding, one of the most popular ways to eat the seeds, by mixing a quarter-cup of the seeds in one cup of liquid (almond milk and fruit juice are popular choices). Once the seeds have gelled up and the mixture is no longer watery, the 'pudding' is ready to eat. This can take as little as 15 minutes, although chia pudding keeps well in the fridge for several days."

:scratch: Who knew?! Warm coffee & cacao powder makes chia pudding!
In 1 cup hot water, stir 2 tsp instant coffee, 2 tsp sugar,
1/4 cup dark chia seeds, and 1 tbsp 100% cacao powder;
then stir in 1/4 cup half & half. Yum!

Now you can eat your caffeine :!: With a dollop :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Aug 08, 2019 8:17 pm

"Been there! Done that!" (easier version)

Mocha Chia Pudding

1 cup dark chia seeds, 3 1/2 cups preferred soymilk (cold),
3 tsp instant coffee, 3 tbsp 100% cacao powder, 1 tbsp sugar.

Mix well, refrigerate for several hours, stir again
and refrigerate for several more hours, 8)
then stir before serving.

Reasonable serving size: 1/3 cup (it's lotsa fiber) ;)
Nice with a dollop (or two) :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Aug 09, 2019 11:22 am

On the other hand ...

Dark chia seeds have super antioxidant synergy with blueberries :!:

Try 1 quart frozen blueberries (or fresh if available) with 1/4 cup chia seeds.
The seeds hydrate as the frozen blueberries thaw - stir occasionally.
A bit of lemon powder (or juice) is complementary. :roll

Crush fresh blueberries to hydrate chia seeds (or add water or juice). ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Aug 09, 2019 4:52 pm

:scratch: Who knew the sweet longevity of a cut avocado?

A medium avocado, cut in half with seed side liberally sprinkled with sugar,
then wrapped in plastic wrap and refrigerated, looks great 12 hours later :!:

The other half? He ate it. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Aug 11, 2019 4:23 pm

Re: http://board.1111angels.com/viewtopic.p ... 25#p202337

Considering that a "Veggie Burger" (even one that resembles ground beef)
is not rocket science (unless it's "faux meat" created in a lab), this EZ recipe
was suddenly inspired by a bag of teff flour. :roll

QT Burgers (from "on the QT" and "red Quinoa + Teff flour")

Prepare the cooked red quinoa (beet powder is optional).
For each cup of cooked quinoa, stir in 1 large egg (whipped),
3 tbsp teff flour, and 1 tbsp virgin olive oil.

:idea: For EZ handling, place a sheet of plastic wrap on a saucer,
spoon on the quinoa mixture, top with more plastic wrap
(or fold the larger piece), then press down lightly
with a flat plate to create a thick "burger".

Refrigerate for several hours, then fry on medium heat
in 2 tbsp olive oil. Turn patty over after 5-10 min.

Tips: Patties break easily so handle with care.
Add more flour to reduce moisture of patty.
Try typical meat-flavoring herbs & spices.

Rod :)

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Re: UB Cookin'

Post by happyrain » Sun Aug 11, 2019 9:03 pm

Awesome! I hadn't really heard teff before this. Looks great. Maybe trader joe's umami seasoning might add to that meaty flavor? :) Garnished with some micro-greens or cilantro? :D Thanks for the inspiration!

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Re: UB Cookin'

Post by Amigoo » Sun Aug 11, 2019 10:15 pm

QT Burgers (from "on the QT" and "red Quinoa + Teff flour")
:idea: It's a recipe destined for childhood memories (those later adults
will have fond memories of their SpaghettiOs and Cutie Burgers). :lol:

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Aug 12, 2019 9:53 am

Hi Rod,
Okay I live in a bubble here... What is Teff flour? I have always enjoyed a good veggie burger...So yum. :sunflower: :

xxSandy
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