UB Cookin'

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

Post by Amigoo » Mon Aug 12, 2019 11:00 am

Sandy,

Teff flour is still not so well-known in this large DFW metroplex ...
and this is one of the few sources (sold in local health food stores):
https://www.bobsredmill.com/teff-flour.html

Admittedly, QT Burgers is the first recipe I've found (in several decades)
that makes good use of this dense, earthy grain (as flour). ;)

Simmer the grain and add dark chocolate for an Ethiopian treat,
best contrasted with colorful, strong-flavor fruit. In fact,
papaya and mango may be some of the better fruits! :roll

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu Aug 15, 2019 1:17 pm

Thanks Rod,

What would we do without Bobs Red meal? :) My sister-in law who has a gluten problem relies on their products and makes some rather tasty healthy baked goods for those with a celiac problem.
Thanks for the information. After thinking about bread I am wishing I had a warm piece of homemade grainy bread smothered in butter. (LOL I've been on a low carb diet for about 5 weeks so this kind of temptation is rare. sigh)

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

~ Chief Seattle ~

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ED 'n Zippy

Post by Amigoo » Tue Aug 20, 2019 3:33 pm

ED 'n Zippy (Extreme Dark 'n Zippy) :roll:

In a glass quart measuring cup (or medium bowl)
melt two 3.5oz bars Extreme Dark Chocolate,
then stir in 8oz pkg of Sliced Raw Almonds.

Spread evenly on a small tray covered with plastic wrap.
Top with another sheet of wrap and refrigerate overnight. 8)

Break into bite-size pieces, then dust with instant coffee powder
(use mortar & pestle to create fine powder). Stir powdered sugar
into the coffee powder for a slightly sweeter note.

Refrigerate until used. Serve with serious coffee. :roll

Tip: Sliced almonds are best at room temperature.

Rod :)

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Re: UB Cookin'

Post by happyrain » Tue Aug 20, 2019 8:29 pm

Yum!! I'll take some dark cherries with that. :D

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SSeedy Mayo

Post by Amigoo » Tue Aug 20, 2019 11:11 pm

SSeedy Mayo

In a chilled bowl,
combine 16oz jar Vegenaise Grapeseed Oil Mayonaise
with 1 tsp garlic granules, 3 tbsp dried parsley,
and 1/2 cup hulled sesame seeds.

:lol: Caution: Not recommended for false teeth ...
but enriches fine faux meats and soft buns. ;)
Serve with mug of cold Kombucha (Original)
to really savor your soft buns, now enriched.

:idea: Other mayonaise might be substituted.
First tested with Mini Mini Carrots. :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Aug 21, 2019 3:23 am

Re: SSeedy Mayo

For F-SSeedy Mayo, add crushed fennel seed. :roll
(good for meats, like meatballs and sausage
and adds believable texture to faux meat) ;)

Rod :)

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Fennel Soda Bread

Post by Amigoo » Wed Aug 21, 2019 8:48 am

Re: https://www.allrecipes.com/recipe/43624 ... oda-bread/

Looks like a tasty recipe - I would ...
- reduce sugar to 1/3 cup or 1/2 cup.
- substitute oat or quinoa flour for 1 cup (or half) of all-purpose.
- try 1 tsp baking powder + 1/2 tsp baking soda for a flatbread.
- increase fennel seed to 1 1/2 tbsp.

But it becomes a different recipe ... :oops:
and a larger pan might be preferred.

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Aug 21, 2019 12:29 pm

I'm taking a good look at ED 'n Zippy. ..and thinking Eric you may be onto something....YUM!
Thanks Rod. I think you have another keeper here. ;) :sunflower:
xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

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Oat Pudding Bread

Post by Amigoo » Sun Aug 25, 2019 4:45 pm

Oat Pudding Bread

A chewy, moist spoon bread best served like oatmeal with typical toppings. :roll
When this becomes drier, serve like French Toast, with typical toppings. :roll

:roll Ingredients:

2 cups very hot water
1 cup steel-cut oats
1 tsp dry yeast
1 tbsp sugar
1/2 tsp vanilla
1/2 tsp salt
2 tbsp psyllium husk powder
2 tbsp egg white powder
1 tbsp light olive oil

:arrow: Directions:

In a medium bowl, containing hot water, stir in steel-cut oats
then cover and lest rest until most of the water is absorbed (about 15 min.).

Stir in yeast and sugar, then cover and let rest 30 min.

Stir in remaining ingredients in the order listed,
then spoon into lightly oiled Pyrex bowl and steam 20 min.
(like a double boiler with bowl in covered pan of water).

Serve hot as spoon bread; allow any remaining pudding to cool,
then cover and refrigerate.

Tip: Psyllium powder adds beneficial fiber ;)
and improves texture but may be omitted.

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Aug 26, 2019 5:44 am

Thanks Rod,

This Oat Pudding bread sounds great!
In a pinch, could an egg be substituted for the 2 Tablespoons of egg white powder? :scratch:

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

~ Chief Seattle ~

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Re: UB Cookin'

Post by Amigoo » Mon Aug 26, 2019 7:03 am

Sandy,

I tested these changes ...
- 1/4 tsp salt, 1 1/2 tbsp sugar (not 1/2 tsp, 1 tbsp)
- 1 xlg egg + 1 xlg egg white (beaten) (not egg white powder)
- no psyllium

I'll like this recipe better but will add 1 tbsp psyllium next time
for different texture (it's somewhat like porridge now).

:roll: However, topped with brown sugar and served with half & half,
any version of these steel-cut oats will be tasty! ;)

Rod :)

.

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Re: UB Cookin'

Post by Amigoo » Mon Aug 26, 2019 1:52 pm

OMG! I don't know what I prefer (another test) ...

Steamed Steel-Cut Oats

2 cups very hot water
1 cup steel-cut oats
1 tbsp sugar
1/4 tsp salt
3 tbsp egg white powder

Soak steel-cut oats 15 min, then stir in remaining ingredients
and double boiler for 25 min. Serve with preferred toppings. :roll

Tips: The double boiler method helps retain more oats' texture. ;)
If using whole eggs, increase oats slightly for the extra moisture.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Aug 26, 2019 4:18 pm

Re: Oat Pudding Bread

:scratch: I was puzzled why only the original recipe stayed moist enough,
then finally realized that psyllium husk powder absorbs water. ;)

:roll Ingredients (for next test):

2 cups very hot water
1 cup steel-cut oats

1 1/2 tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 tbsp psyllium husk powder
1 xlg egg + 1 xlg egg white

:idea: After soaking steel-cuts oats for 15 min.,
stir in remaining ingredients, then cook. :roll
(dry yeast had limited benefit)

Rod :)

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Re: UB Cookin'

Post by Sandy » Tue Aug 27, 2019 1:08 am

Yummy!
I think I have the ingredients so it's breakfast here I come. :D (Of course, just a nibble for me, as I am still on a low carb diet :roll: :? Have to come off of it slowly. May try to substitute xzylitol(sp?) for the sugar and see how it turns out.
It's chilly this morning so something warm should hit the spot. :)


Thanks Rod for the taste testing. by now you must have a kitchen full of Oat bread of every description. :lol:
xxSandy
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Re: UB Cookin'

Post by Sandy » Tue Aug 27, 2019 1:14 am

OOps! Just checked ...the yeast is well over the expiry date by a year. obviously I haven't baked much bread for awhile. :oops:
I'll add it to my shopping list. :) No Oat Pudding bread for us today.

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

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Oat Pudding Bread

Post by Amigoo » Tue Aug 27, 2019 5:00 am

Oat Pudding Bread

A chewy, moist spoon bread best served like oatmeal with typical toppings. :roll

:roll Ingredients:

2 cups very hot water
1 rounded cup steel-cut oats
1/4 cup brown sugar
1 tsp dry yeast
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt
1 xlg egg + 1 xlg egg white, whipped
1/3 cup all-pupose flour
3 tsp light olive oil
1 med. red apple, diced

:arrow: Directions:

In a medium bowl, containing hot water, stir in steel-cut oats
then cover and lest rest until water is absorbed (about 15 min.).

Stir in remaining ingredients in order listed, let rest 10 min.,
then spoon into lightly oiled Pyrex bowl and steam 30 min.
(like a double boiler with bowl in covered pan of water).

Serve hot as spoon bread; allow any remaining pudding to cool,
then cover and refrigerate.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Aug 27, 2019 5:04 am

Sandy,

This latest Oat Pudding Bread skips the psyllium, using all-pupose flour instead.
The previous recipe (and comments) may be deleted).

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Aug 27, 2019 11:22 am

Re: Oat Pudding Bread

On the other hand (after refrigeration) ...

I still prefer the 1 tbsp psyllium instead of all-purpose flour
since it preserves moisture better (creating preferred moisture
seems to be the real challenge of this recipe). ;)

Rod :)

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Apple Jicama

Post by Amigoo » Wed Aug 28, 2019 6:33 pm

Apple Jicama

An easy way to prepare this nutritious root vegetable for snackin' like fruit.

Scrub a medium jicama, slice off both top and bottom, cut it in half horizontally,
then quarter halves and cut quarters into slices like thick potato chips.

Refrigerate slices in a covered bowl containing apple juice
and lemon powder (or fresh lemon juice).

Tip: Jicama can also be completely peeled, if desired.

See also: https://www.medicalnewstoday.com/articles/324241.php

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Aug 31, 2019 6:53 pm

Chia 'n Berries

Thaw one quart of frozen blueberries, then stir in 3 tbsp dark chia seeds
and sprinkle on lemon powder. Then stir in 2/3 cup natural apple juice.
If desired, add more juice later after chia seeds absorb moisture.

Tip: Fresh lemon juice can be substituted for lemon powder.

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Sep 02, 2019 12:32 am

Thanks Rod,

I am working on the Chia 'n Berries even as we speak. :bana:

xxSandy
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

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Steel-Cut Casserole

Post by Amigoo » Mon Sep 02, 2019 2:43 pm

Steel-Cut Casserole

Comfort food, pairing steel-cut oats with corn and veggies
for better protein, fiber, and home-style flavors.

:roll Ingredients:

1 1/2 cups very hot water
3/4 cup steel-cut oats
1/2 tsp garlic granules
2 tbsp dried parsley
3/4 tsp salt
1 tbsp light olive oil
2 xlg eggs, whipped
15oz can corn, drained
3/4 cup diced red peppers
3/4 cup diced sweet onion

:arrow: Directions:

In a large bowl, containing hot water, stir in steel-cut oats
then cover and lest rest 15 min.

Lightly oil an 8" x 8" baking dish.

Into soaked oats, stir remaining ingredients in order listed,
gently folding in corn, peppers, and onions last.

Spoon batter into prepared baking dish, cover with foil,
then bake 50 min. at 350F in preheated oven.

Allow to cool 10 min. before serving.

:idea: Try topping with shredded cheese immediately after baking;
sprinkle on paprika/cayenne blend for extra spicey :!:
Mild salsa is another option. :roll

Now asparagus, mushrooms, and onions sound good! :lol:

Rod :)

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Eggwhite Marshmallow

Post by Amigoo » Tue Sep 03, 2019 6:32 pm

Eggwhite Marshmallow

In a chilled small bowl, combine ...
1/2 cup half & half, 1/2 cup eggwhite powder,
3 tbsp psyllium husk powder, 1/2 tsp vanilla,
and 2 tsp sugar. Whisk vigorously, then refrigerate.

More nutritious than marshmallow - use wherever. :roll
Also makes a good base* for EZ herb/spice sauces.
Or try with 100% cacao powder. ;)

* OMG :!: Proof of Concept ... :roll:
Whisk in 1 tsp turmeric powder (standardized 95%),
1/4 tsp garlic powder, and 2 tsp dried parsley.

Rod :)

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Re: UB Cookin'

Post by happyrain » Tue Sep 03, 2019 10:33 pm

Marshmallows!!!!! :mrgreen:

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Fennel Seed Flatbread

Post by Amigoo » Wed Sep 04, 2019 2:51 am

Fennel Seed Flatbread

An oat flatbread with fennel seeds; dense, moist, & chewy.

:roll Ingredients:

1 cup hot water
1/2 cup steel-cut oats, rounded
1 1/2 tsp dry yeast
1 tbsp sugar
3/4 tsp salt
2 tbsp eggwhite powder
2 1/2 cups all-purpose flour
2 tbsp fennel seeds

:arrow: Directions:

In a large bowl, containing hot water, stir in steel-cut oats
then cover and lest rest 15 min.

Lightly oil a baking sheet, then coat with flour;
discard excess by tapping side of sheet.

Into soaked oats, stir remaining ingredients in order listed,
except fennel seeds. Dust a surface with flour and knead in
fennel seeds, adding flour as needed to control moisture.

Form dough into a ball, place in center of baking sheet,
cover with towel, and store in a warm place 2 hours.

Remove towel, bake at 350F in pre-heated oven 45 min.
Allow to cool 5 min., then roll with pizza cutter.

Rod :)

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