UB Cookin'

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

Post by Amigoo » Tue Dec 03, 2019 1:05 pm

Re: Very Berry Sauce

Another ingredient with complementary taste, texture, and nutrition:
Soak 2/3 cup raw sunflower seeds overnight, covered in the refrigerator,
then drain, rinse, and stir into the Very Berry Sauce. :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Dec 03, 2019 4:00 pm

Re: Very Berry Sauce

OMG! Gourmet Very Berry!

And/or sunflower seeds, stir in 1 cup sliced frozen dark cherries
(slice to discover any remaining cherry pits that crush teeth) ;)

Rod

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Re: UB Cookin'

Post by Sandy » Wed Dec 04, 2019 3:05 am

Your Very Berry Sauce sounds wonderful, Rod! I think it will be on my Christmas menu. :sunflower:
Thank you!

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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Beets 'n Red Cabbage

Post by Amigoo » Fri Dec 06, 2019 3:08 pm

Beets 'n Red Cabbage

EZ "pickled" combo of good-for-you red veggies.

:roll Ingredients:

1/2 small head red cabbage, cored, rinsed 'n diced
15oz can whole beets, diced (save the juice)
3 tbsp raw apple cider vinegar
2 tsp red beet powder
1/2 cup water

:arrow: Directions:

In a medium sauce pan, simmer diced cabbage and water
until al dente. Cool, then refrigerate in covered pan.

Dice whole beets, then combine with juice, vinegar,
and beet powder. Refrigerate in a covered container.

When cabbage is cold, stir beets and mixture,
then pour into cabbage and stir gently to combine.
(allow to rest 30 min. for best flavors)

Tip: Add 1 tbsp caraway seeds to hot cabbage for extra flavor.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Dec 06, 2019 4:19 pm

:sunny: A diabetes discovery journey ...

LOL: Yesterday at supper, I gobbled (literally) half of a small experimental casserole of oat bran, brown rice flour, lentils & veggies, plus cheese and thick tomato sauce ... but took another half dose of oral medication at bedtime; morning B.S. 108(6). This works well for me if I overdose on carbs (especially grain-based carbs) during the day; downside: this medication acts like a diuretic for me, requiring urination every 2 1/2 hours (literally)! My just rewards for gobblin' ... but the excess blood sugar eliminates faster ... and I have to drink more water for this to work :!:

As for diabetes in general, grain-based carbs (especially flours) cause more blood sugar problems for me. To minimize diabetes medication, I severely limit sweet treats (cookies, candy, cake, etc.) and consume limited portions of fresh fruit, whole grains, and legumes. Despite common diabetes advice, starchy veggies in reasonable portions are not a problem for me - grains are the worst, with sweet treats not far behind. :(

:bana: Experience: Use a glucometer long enough to discover what foods cause faster blood sugar increase; simple meals with testing two hours later really helped! Thereafter, blood sugar control becomes somewhat intuitive, but exercise is important ... according to my Peloton-substitute stairstepper, always lurking in my garage. :roll:

:idea: Theory: Pre-diabetics (and Type 2 diabetics) still have self-generated insulin - easier blood sugar control requires discovery of personal insulin availability (indirectly via cause & effect of certain foods). Management of blood sugar can also include smaller meals (gives time for available insulin to work ... and to prevent higher blood sugar that takes hours to reduce). :roll

Rod :stars: (food tester - not for hire)

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Re: UB Cookin'

Post by Amigoo » Sun Dec 08, 2019 5:01 am

Re: https://www.ncbi.nlm.nih.gov/pubmed/16054549

"Oat bran flour high in beta-glucan had a low glycemic response and acted as an active ingredient
decreasing postprandial glycemic response of an oral glucose load in subjects with type 2 diabetes." :roll

:idea: Oat bran (less processed than oat bran flour), when consumed in reasonable portions
and with protein plus fat in a recipe, might have even less postprandial glycemic response. :finger:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Dec 10, 2019 3:18 am

Re: Fr. O'brice's Bread ...

Sandy,

The recipe seems an easy way to incorporate oat bran into a diet without over-cooking the oat bran
and the brown rice flour is a good/nutritious substitute for wheat flour. Moisture control is important -
the easiest guidance is that the batter barely slides off the large spoon. ;)

Another tbsp of olive oil could be added, but the herbs/spices/sugar is quite flexible.
It should be easy to adapt this recipe to a sweet biscuit. :finger:

Rod :)

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Fr. O'brice Berry Pear Sauce

Post by Amigoo » Wed Dec 11, 2019 8:47 pm

Fr. O'brice Berry Pear Sauce

In a large sauce pan, layer 1 quart rinsed fresh cranberries,
then 3 medium diced red apples; add 1/2 cup water.

Cover pan and simmer until cranberries are cooked (about 15 min.,
diced apples will be slightly "al dente"), then allow to cool. 8)

Stir in 3 medium ripe red pears (diced), 10z pkg frozen cherries (diced),
and 1/2 cup crushed frozen raspberries, then refrigerate covered.
(there's more nutrition if this added fruit is not cooked). ;)

Rod ... :bike: ... (DBA FO'b) :roll:

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Re: UB Cookin'

Post by Amigoo » Thu Dec 12, 2019 1:52 am

:( Research indicates that consumption of raw flour is not recommended by health agencies.
While a small amount of raw flour might be safe, such as tasting during baking preparation,
it's best to avoid the risk. ;)

Rod :)

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Fr. O'brice Herb Biscuits

Post by Amigoo » Thu Dec 12, 2019 8:25 am

Fr. O'brice Herb Biscuits (makes 8 biscuits)

:roll Ingredients:

2 cups light oat bran
3/4 cup brown rice flour
2 tsp baking powder
3/4 tsp garlic granules
2 tbsp dried parsley
3 tbsp dried chives
1 tbsp white sugar
3/4 tsp salt

2 xlg eggs
1/4 cup egg whites
1/3 cup half & half
1/2 cup water
1 tbsp virgin olive oil

:arrow: Directions:

Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.

In a large bowl, combine dry ingredients.

In a medium bowl, whisk eggs,
then whisk in remaining ingredients,
except olive oil.

Pour into dry mixture, stir to combine,
then vigorously stir in olive oil and
let rest 5 min. for oat bran to moisten.

Spoon batter onto prepared baking sheet,
reduce oven to 375F and bake 45 min.

Use spatula to remove biscuits while hot.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Dec 12, 2019 3:49 pm

Re: Fr. O'brice Herb Biscuits

:idea: Fold in 2/3 cup shredded cheddar cheese (after olive oil)
then make 12 biscuits to serve as hors d'oeuvres. :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Dec 12, 2019 9:49 pm

:bana: Regarding Fr. O'brice Faux Berry Pie and the necessary disclaimer later ...

I can admit that for 6 months I've been snackin' on Sunsweet D'Noir Prunes, cut in half and lightly dusted with Bob's Red Mill Brown Rice Flour (for easier handling). Maybe prunes have a certain health benefit! ;) Or maybe Chocolove Extreme Dark Chocolate and raw walnut halves help create a super-nutrition trio! (cures what ails you, from top to bottom) :oops:

As for Fr. O'brice Faux Berry Pie, you be doin' your own research on brown rice flour :!:

Rod :)

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Re: UB Cookin'

Post by Sandy » Fri Dec 13, 2019 12:15 am

Oh dear... Rod I misunderstood and deleted most all your Fr. O'brice recipes... sigh.
Sorry about that. I realise no you only wished to get rid of the Faux Berry Pie recipe...
ai yi yi

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 » Fri Dec 13, 2019 4:17 am

No to worry, Sandy

The good recipes (and more ; -) can be reposted.

Rod

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Fr. O'brice Faux Berry Pie

Post by Amigoo » Fri Dec 13, 2019 4:44 am

Fr. O'brice Faux Berry Pie

New recipe, substituting Pie Cookies (crunchy pancakes) for pie crust.
Serve with Fr. O'brice Very Berry Cherry Sauce (see below). :roll

Fr. O'brice Pie Cookies (makes 8 "cookies")

:roll Ingredients:

3/4 cup brown rice flour
1 tsp baking powder
1 tsp cinnamon
2 tbsp sugar
1/4 tsp salt

1 xlg egg
1/3 cup half & half
1 tbsp virgin olive oil

:arrow: Directions:

Lightly oil baking sheet, then dust with flour;
pre-heat oven to 400F degrees.

Combine dry ingredients in a medium bowl.

In a small bowl, whisk egg and half & half,
then whisk in olive oil.

Pour egg mixture into dry ingredients,
stir vigorously, then pour batter like pancakes,
about 1/4" thick, onto baking sheet.

Reduce oven to 350F and bake 30-35 min.


Fr. O'brice Very Berry Cherry Sauce

In a large sauce pan, layer 1 quart rinsed fresh cranberries,
then 4 medium diced red apples; add 1/2 cup water.

Cover pan and simmer until cranberries are cooked (about 20 min.,
diced apple will be slightly "al dente"), then allow to cool.

Stir in 1/2 cup crushed frozen raspberries,
and 10oz pkg diced frozen cherries, then refrigerate.

Tips: Add a few tablespoons of sugar for more sweetness.
Include ripe diced pears to reduce tartness (add with cherries).
Serve cold or hot with warm Pie Cookies. :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Dec 13, 2019 5:45 am

Re: Fr. O'brice Pie Cookies

Reduce sugar to 1 tbsp and add another egg (or 2 egg whites) for a brown rice pancake
(fry in a pan). Serve with whatever - even cottage cheese and cherry tomatoes!

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Dec 13, 2019 1:04 pm

Re: Fr. O'brice Pie Cookies
Reduce sugar to 1 tbsp and add another egg (or 2 egg whites) for a brown rice pancake
(fry in a pan). Serve with whatever - even cottage cheese and cherry tomatoes!
Add 1/3 cup hemp seed (no THC) for more nutrition. :roll

Tip: Some non-stick frying pans are large enough
to fry one large pancake (then give it wedgies). :roll:

Rod :)

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Pebbles Butter

Post by Amigoo » Sat Dec 14, 2019 9:22 pm

Pebbles Butter

No, not Fred & Wilma's daughter ... :roll:

Combine 15oz container Spreadable Butter (with olive oil & sea salt),
1 cup hemp seed (no THC), and preferred amount of herbs 'n spices
(try combo of turmeric, paprika, and cayenne powders).

:idea: The hemp seed further softens during refrigeration,
creating an unusual pebbly butter texture ...
not to mention a nutrition boost! :roll

Rod :)

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Re: UB Cookin'

Post by Sandy » Sun Dec 15, 2019 12:39 am

Thank you for being so patient with me, Rod. :)
I think I have it all straightened out in the index. :finger:
I like the idea of Pebble Butter. It would really bring a piece of LGI toast to life. ;)

xxSandy
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Sativa Seed Spread

Post by Amigoo » Sun Dec 15, 2019 4:50 am

Sativa Seed Spread

Zippy starter recipe to discover the possibilities!
But a caloric spread, so consume appropriately. ;)

:roll Ingredients:

15oz container Butter with Olive Oil
1 cup shelled hemp seeds
1 tsp garlic granules
1 tsp turmeric powder
2 tsp cayenne pepper
3 1/2 tsp paprika
3 tbsp dried parsley

:arrow: Directions:

In a medium bowl, combine all ingredients except parsley,
then stir vigorously, folding in parsley last. Refrigerate
in a covered container between uses.

Tips: Turmeric extract powder is even better :!:
Shredded cheddar cheese complements these flavors
... if you want more calories. :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Dec 15, 2019 6:14 pm

:idea: Speaking of seed spread ...

Commercial sunflower seed butter (Smooth and Crunchy) has been available for years,
but for super crunchy, buy the Smooth and stir in your own soaked sunflower seeds:
rinse in lotsa water then cover with fresh water and soak 24 hrs in the refrigerator.

Then drain well and stir into the sunflower seed butter, 3/4 cup seeds per cup of butter. :roll
Covered with refrigeration between uses is best since seeds are fresh. ;)

Rod :)

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Green Peas 'n Whites

Post by Amigoo » Tue Dec 17, 2019 8:15 pm

Green Peas 'n Whites

EZ veggie combo to accompany Fr. O'brice Herb Biscuits*
Especially tasty with a white and/or cheese sauce!
Good for breakfast, brunch, or any meal. ;)

* viewtopic.php?f=47&t=25032&start=1475#p204381

:roll Ingredients:

2 1/2 cups egg whites
2 10oz pkgs frozen green peas
2 cups chopped sweet onions
1 cup water
1/2 tsp garlic granules
3 tbsp virgin olive oil
salt & pepper

:arrow: Directions:

Pre-heat oven to 350F degrees.

Lightly oil a 2-quart casserole dish,
pour in liquid egg whites, cover dish,
and bake about 30 min. (turn off oven
when whites are amost cooked since
they finish cooking in covered dish).

In a medium sauce pan, briefly rinse green peas,
spread on chopped sweet onions, add water,
cover pan, and simmer until peas are very hot
(onions cook to al dente texture).

Gently toss cooked peas with olive oil,
garlic granules, and desired salt & pepper.
Spoon mixture on top of baked egg whites
and serve family style. 8)

Great with white and/or cheese sauce on the side,
accompanied by warm Fr. O'brice Herb Biscuits.

Tip: Whole eggs can be used (or included),
but the yolks have stronger flavor. ;)

:bana: Who knew :?: :!:
This egg baking method minimizes dish cleaning
compared to steaming eggs in a double-boiler :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Dec 18, 2019 7:12 pm

Re: https://texashempconvention.com/

:idea: Evidence that legal hemp products (and farming) have come of age in the U.S. :roll
Hemp plantations may become the dynasty-makers of this millennium ...
and because of the non-THC value of hemp products :!:

See also: https://en.wikipedia.org/wiki/Hemp

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu Dec 19, 2019 2:04 pm

Hi Rod,
You know, call me crazy, but I think your latest recipe, Green Peas n' Whites, would be yummy for breakfast. It would be divine along side the Fr. O'brice Herb Biscuits as you suggested. Maybe tomorrow morning would be a good time to try it, eh?
:mrgreen:
xxSandy
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Re: UB Cookin'

Post by Amigoo » Fri Dec 20, 2019 10:36 pm

Sandy,

Yes, "divine" it is! (especially with an Herb Biscuit).
I prepared four bowls (cooked peas on top of egg whites)
and microwaved one for brunch every day ...
then bought more frozen peas today. ;)

Tips: One serving microwaves in about 2 min.
Tasty with a slice of Pepper Jack cheese!
... and cherry tomatoes. :roll

Rod :)

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