UB Cookin'

A forum to discuss the Urantia Book.
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Chipotle-Fire Cheese

Post by Amigoo » Mon Nov 23, 2015 8:29 am

Chipotle-Fire Cheese

:roll Ingredients:

1/2 cup Stone Ground Mustard with Horseradish*
2/3 cup Boars Head Chipotle Gourmaise**
2/3 cup nonfat Greek yogurt
1 tsp turmeric extract powder
1/2 tsp garlic granules
1 tsp chipotle chile powder
2 cups shaved parmesan cheese
1 cup minced red onion
1/4 cup dried chives

* or substitute stone ground mustard and add horseradish.
** or substitute a chipotle-flavored mayonnaise or sauce.

:arrow: Directions:

In a medium chilled bowl, combine ingredients then cover bowl
and refrigerate several hours; stir again just before serving.

Great with Ezekiel 4:9 Tortillas (or most tortilla chips)
... and quashed with your favorite COLD beer.

Rod :D

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Chipotle-Fire Cheese

Post by Amigoo » Mon Nov 23, 2015 10:41 am

Re: Chipotle-Fire Cheese - http://board.1111angels.com/viewtopic.p ... 00#p190726

:idea: When Chipotle Gourmaise is not available, try this alternative list of ingredients:
(or experiment - the recipe permits easy adaptation! For convenience, combine and refrigerate
all ingredients except parmesan cheese and red onion, then add these just before serving.)

1/2 cup Stone Ground Mustard with Horseradish
1/3 cup preferred mayonnaise
2/3 cup nonfat Greek yogurt
1 tsp turmeric extract powder
1/2 tsp garlic granules
1 tsp paprika
1 1/2 tsp chipotle chile powder
2 cups shaved parmesan cheese
1 cup minced red onion
1/4 cup dried chives

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon Nov 23, 2015 5:53 pm

Re: garlic and diabetes
http://www.all-about-beating-diabetes.c ... betes.html

:idea: After reviewing online articles about garlic (and considering my experiences),
I believe that crushing a fresh clove of garlic into a hot bowl of soup (try lentil)
or into complementary foods is a great way to get more of garlic's benefits. :roll

Rod :D

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Re: UB Cookin'

Post by Amigoo » Tue Nov 24, 2015 12:42 am

More about garlic: :arrow:
http://atlantablackstar.com/2013/11/18/ ... ve-stress/

"At the end of the four weeks, all three herbs alleviated metabolic syndromes of hyperglycemia and dyslipidemia by an average of 80 to 97 percent."

"The production of insulin increased up to 37 percent in the diabetic rats."

LOL: But the study did not include lentil soup (and probably not fat rats). :roll:

Rod :D

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Re: UB Cookin'

Post by Amigoo » Tue Nov 24, 2015 4:43 pm

Re: http://www.whfoods.com/genpage.php?tnam ... e&dbid=127

:idea: Barley appears to be very diabetic friendly! And this corresponds with more insight about blood sugar control: Not only must unnecessary carbohydrates be eliminated but also must one choose carbohydrates that digest slowly. Barley seems to be such a carbohydrate! I'll be testing cooked barley (instead of steel cut oats) as a breakfast grain (served with 2 XLG steamed egg whites). :roll

Rod :D

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Re: UB Cookin'

Post by Amigoo » Tue Nov 24, 2015 7:21 pm

Re: http://www.coachcalorie.com/increase-in ... nsitivity/

"10 Ways to Increase Insulin Sensitivity for Better Fat Loss
:idea: (IMO: and for Type 2 blood sugar control)

- Eat Low-Glycemic Carbohydrates
- Make Exercise Part of Your Lifestyle
- Drink Green Tea
- Eat Your Omega 3 Fatty Acids
- Increase Your Fiber Intake
- Avoid Trans Fat
- (Eat) Cinnamon
- Limit Fructose Consumption
- Avoid Fast Food
- Get Your Vitamin E"

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Nov 25, 2015 6:09 am

Barley appears to be very diabetic friendly!
:roll Cooked barley (instead of steel cut oats) produced a better blood sugar later. Considering other foods consumed in the meal, this seems to confirm that good blood sugar control requires limited and slow-digesting carbohydrates (only, if possible) ... plus healthier body weight.

A small clove of thinly sliced garlic with lunch and supper may be helping! Today's lunch of 300 calories with good carbohydrate balance caused a slight reduction of beginning blood sugar (the test just before lunch) 7 1/2 hours later. This suggests that this meal was "diabetic friendly". 8)

Rod

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EZ Pickled Beets

Post by Amigoo » Wed Nov 25, 2015 6:31 am

EZ Pickled Beets

:idea: (good appetizer for celebratory meals; garnish with leafy celery stick;
serve cold with shaved parmesan or nonfat Greek yogurt) :roll

Rinse and cut in half 3 med. beets, placing round side down in pan.
Add 1" of water and simmer in covered pan until beets are cooked to desired texture.

Pour off water and skin beets with a fork (skin slides off easily), then cut into bite-size cubes.

In a bowl with lid (or cover with plastic wrap), add cut beets, 1/2 cup raw apple cider vinegar*,
and 1 tsp Herbes de Provence seasoning. Stir gently, then cover bowl and refrigerate overnight.
Stir again before serving; sprinkle on salt & pepper if desired.

* This vinegar promotes good health - consume with the beets (try Bragg Raw Apple Cider Vinegar).
Dilute vinegar with 1/4 cup water for less acidity. Add 1 tsp sugar for sweetness.

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Nov 25, 2015 7:26 am

Barley appears to be very diabetic friendly!
;) Another diet change that may be helping improve blood sugar control:
Each day is started with green tea (1 1/2 cups) combined with 1 tbsp acacia fiber
and accompanied by a probiotic capsule (30 billion cultures, 14 strains).

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Nov 25, 2015 6:58 pm

Barley appears to be very diabetic friendly!
:cheers: Unbelievable results: average blood sugars now down about 200 points (mg/dl) so far
... and hinting that "temporary diabetes" is a medical condition (or that natural blood sugar
control is easily obtained). Plenty of notes and glucometer scores confirm this.

But, there's more work to do. :roll:

:idea: Best guess about what's helping:
- minimal carbohydrates with most slow-digesting
- every calorie must provide good nutrition
- acacia fiber + probiotic capsule each day
- small clove of garlic with two meals.
- fast weight reduction (4 lb per week)
- good hydration (lotsa green tea)
- limited daily calories (900)*

* 900 is too low according to the experts,
but sufficient for "couch potato" activity. (IMO)

Rod :D

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Chipotle-Fire Cheese

Post by Amigoo » Wed Nov 25, 2015 11:58 pm

Chipotle-Fire Cheese Dip
:cheers: (better recipe)

1/3 cup Stone Ground Mustard with Horseradish
2/3 cup Boars Head Chipotle Gourmaise*
1 1/3 cups nonfat Greek yogurt
1 tsp turmeric extract powder
1 tsp chipotle chile powder
1/2 tsp garlic granules
2 cups shaved parmesan cheese
1/4 cup dried chives

* this sauce has such unique flavor
that a substitute may not be satisfying.

Rod :D

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Re: UB Cookin'

Post by Sandy » Thu Nov 26, 2015 3:24 am

Hi Rod,
I am soaking up all this good blood sugar control information. Thank you! Your experimenting over there helps all of us. I do like garlic myself as does George so we will consider adding that to a couple meals a day.

Something else during those summer months...adding Pursalane to a salad will also help control the ole sugar floating around in the blood stream. (Yep, it's a weed but a very healthy weed.) I just noticed a Pursalane upstart in the garden. So I am excited. :bana:

Another tip I read in a diabetic control book is almonds... a few almonds consumed just after a heavy carb meal can help lesson the sugar stress on the body.

Oh, I added both Chipotle-Fire Cheese recipes to the index just in case in some parts of the world the Boar's Head Guormaise could not be found. ;)

I hope you have a wonderful Thanksgiving. I'm off to finish the computer work and start on the fun stuff in the kitchen. :bana:
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 » Thu Nov 26, 2015 4:34 am

Sandy,

:cry: An unexpected problem of a low-calorie, low-carbohydrate diet:
insufficient fiber for the intestines. My morning acacia fiber
(with green tea) might be replaced by this combination:

:roll A serving of frozen blueberries (thawed) with chia seeds.
The flavors are complementary; the seeds soften by mixng
them with the blueberries, then refrigerating the mix.

Proportions: 1 cup blueberries to 1 tbsp chia seeds.
(a serving of this mix might be 1/2 to 2/3 cup)
Add nonfat yogurt for more protein. ;)

The nutrition of blueberries and chia is excellent!
Top with a few tbsp of sliced almonds and you might
qualify for the Aztec race up the mountain. :roll:

Rod :D

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Re: UB Cookin'

Post by Amigoo » Fri Nov 27, 2015 4:11 pm

:sunny: A diabetes discovery journey ...

Well ... my Thanksgiving meals (as expected) were not "diabetic friendly",
but neither did they cause a next morning "off the chart" blood sugar. 8)

The "conservative" main meal (lunch) would have been sufficient celebration,
but a smaller supper should have been just a low-carb snack ... apparently.

If I had to summarize the best natural diabetes therapy today, I would say:
reduce to ideal weight (or slightly less), consume only slow-digesting
carbohydrates (plus adequate protein, etc.), minimize sugar or foods that
quickly convert to sugar, and maintain reasonable exercise often. ;)

:idea: That I'm losing weight fast without exercise can only mean that my
daily calories are quite low (and will need to be increased later).
I suspect that a safe fast for diabetics is no longer than 12 hours.

Rod

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Re: UB Cookin'

Post by Amigoo » Fri Nov 27, 2015 5:06 pm

:sunny: A diabetes discovery journey ...

Re: http://www.diabitieslife.com/diabetes/d ... abetes.htm
http://gettingstronger.org/2010/10/chan ... -setpoint/

“Give someone a neurotransmitter and they’ll feel good for an hour; teach someone to grow more receptors and they’ll feel good all the time.”

I was researching honey and found this interesting statement about receptors (regarding cholesterol's ability to block receptors). It's also interesting that the number of receptors can be increased. :roll

Rod

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Re: UB Cookin'

Post by Amigoo » Sat Nov 28, 2015 5:04 am

Sandy,

My friend from Finland visited for a week, then left me with European samples:
German Asbach Urbrand Brandy and Finnish Lakka Liqueur.

This experimental chef always combines stuff to see what it tastes like
... and 1 part AU Brandy with 2 parts L Liqueur tastes mighty fine! :roll
;) Serve over cracked ice.

Rod

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Very Berry Chia

Post by Amigoo » Sat Nov 28, 2015 5:20 pm

Very Berry Chia

A super easy recipe that combines the excellent health benefits of wild blueberries and chia seeds.
Keep refrigerated, then add spoonsful to yogurt, cottage cheese, ice cream, smoothies, whatever!
(or serve a scoup, topped with whipped cream, yogurt, or ice cream) ;)

:roll Ingredients:

1 quart frozen wild blueberries, thawed with juice pressed out
1/4 cup chia seeds
1 tsp fresh lemon juice (optional)
1 tbsp sugar (optional)

:arrow: Directions:

Place frozen blueberries in a container (with lid), rinse briefly then cover
and thaw in the refrigerator for several days. Use a potato masher and firm
pressure to press juice out of the blueberries, saving juice for drinking later.

Sprinkle on chia seeds, add lemon juice and sugar, and stir to combine.
Refrigerate overnight (if softened chia seeds are preferred).
Keep refrigerated between servings.

Rod :D

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Re: UB Cookin'

Post by Amigoo » Sat Nov 28, 2015 11:27 pm

:sunny: A diabetes discovery journey ...

Except for Thanksgiving, my daily calories have been about 900. Because of the higher calories at Thanksgiving (and higher blood sugars), I rationalized even lower daily calories for a few days (600, then 500). Hunger pangs have not been so noticeable, but a metabolic mandate ("Eat!") seemed to occur last night - I was gobblin' stuff (including carbohydrates) every few hours. :roll:

My "lose weight on 900 calories diet" is back, but I'm now including a snack between meals to maintain better metabolism ... and making sure that all bites provide the best (and balanced) nutrition. :finger:

Rod

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Barley Brunch Casserole

Post by Amigoo » Sun Nov 29, 2015 12:53 am

Barley Brunch Casserole

The mild flavor of cooked barley, eggs, and complementary herbs & spices
create a "comfort food" offering for many brunch buffets. Choose shredded
cheddar cheese for good color (and taste) contrast. For special occasions,
serve slices of parboiled red bell peppers on the side with fresh chives.

:roll Ingredients:

1/2 cup pearled barley
1 1/2 cups water
1 tbsp virign olive oil
1 med. yellow onion, chopped
3 tbsp dried chives
1/2 tsp garlic granules
1/4 tsp black pepper
1/2 tsp salt
5 eggs (use 3 yolks), beaten
1/4 cup yellow cornmeal
1 cup shredded cheese, divided

:arrow: Directions:

Rinse barley and simmer in water until water is absorbed (about 35-40 min.).

Pre-heat oven to 350F degrees; lightly oil a 1 1/2 quart baking dish.

Turn off heat, leaving pan on burner. Stir in olive oil, then onions, then
remaining ingredients except eggs, cornmeal, and cheese.

Stir in eggs, then cornmeal, then 1/2 cup shredded cheese. Pour into baking
dish and sprinkle on remaining cheese.

Bake 45 min. or until light brown on top.

Rod :D

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Barley Brunch Casserole

Post by Amigoo » Sun Nov 29, 2015 4:55 am

Barley Brunch Casserole (updated)

The mild flavor of cooked barley, eggs, and complementary herbs & spices
create a "comfort food" offering for many brunch buffets. Choose shredded
cheddar cheese for good color (and taste) contrast. For special occasions,
serve slices of parboiled red bell peppers on the side with fresh chives.

:roll Ingredients:

1/2 cup pearled barley
1 1/2 cups water
1 tbsp virgin olive oil
3 tbsp dried chives
1/2 tsp garlic granules
1/4 tsp black pepper
3/4 tsp salt
5 eggs (use 3 yolks), beaten
1/4 cup yellow cornmeal
1 med. yellow onion, chopped
1 1/2 cups chopped broccoli tops
1 cup shredded cheese, divided

:arrow: Directions:

Rinse barley and simmer in water until water is absorbed (about 35-40 min.).

Pre-heat oven to 350F degrees; lightly oil a 1 1/2 quart baking dish.

Turn off heat, leaving pan on burner. Stir in olive oil, then chives and spices.

Stir in eggs, then cornmeal, then onion, broccoli, and 1/2 cup shredded cheese.
Spoon into baking dish and sprinkle remaining cheese on top.
Bake 45 min. or until light brown on top.

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon Nov 30, 2015 12:21 am

:sunny: A diabetes discovery journey ...
(recent research)

Re: http://www.naturalnews.com/021727_black_soy_beans.html

"A true reversal of the disease requires regular exercise, sunshine and the lifetime elimination of processed carbohydrates, refined grains and refined sugars in the diet, including all liquid sugars and high-fructose corn syrup (HFCS)."

:!: The important point is that research is beginning to show that Type 2 can be reversed!

Re: http://www.ivanhoe.com/channels/p_chann ... ryid=15575
Re: http://www.popsugar.com/fitness/Black-S ... ood-153501

"It seems that the soy protein may affect how the liver metabolizes fat by preventing new fatty acids and cholesterol from forming together. Which in turn affects weight gain, especially in the abdominal area, which in turns affects the body's ability to create insulin. This is why some experts are interpreting this study as a possible means of fighting Type 2 diabetes."

:idea: It's interesting that my Type 2 may be directly related to the belly fat that I gained in the last two years (but I'm losing now with a more controlled diet). I knew that black soy beans were sold in the health food stores but never tried them (I purchased several cans today).

Re: http://www.rd.com/health/wellness/the-b ... -diabetes/ 8)

"These seeds (fenugreek), used in Indian cooking, have been found to lower blood sugar, increase insulin sensitivity, and reduce high cholesterol, according to several animal and human studies. The effect may be partly due to the seeds’ high fiber content. The seeds also contain an amino acid that appears to boost the release of insulin. In one of the largest studies on fenugreek, 60 people who took 25 grams daily showed significant improvements in blood sugar control and post-meal spikes."

:sunflower: For more daily fiber (my diet experimentation) ...

1a. Combine 2 tbsp chia seeds with 1/3 cup organic applesauce (makes 2 servings) and refrigerate overnight. Sprinkle on 1/2 tsp cinnamon when served. This mixture is less appealing when refrigerated for two or more days.

1b. Chia seeds plus frozen blueberries (thawed and juice mashed out) is an alternative to the applesauce mixture.

2. Barley (choose hulled instead of pearled which has slightly less fiber) is "the lowest on the Glycemic Index" for grains (barley digests slower than other grains). My favorite breakfast now (because of food appeal, longer-term energy, and better control of blood sugar) is 1/2 cup cooked barley, 1 1/2 xlg boiled eggs (one yolk), 1 tsp virign olive oil, and salt & pepper.


:idea: About the Barley Brunch Casserole ...
http://board.1111angels.com/viewtopic.p ... 00#p190787

I like this veggie loaf (and may consume it more often later), but it presents too many food variables for diabetes research - "simple meals" is the key to evaluating one's better diet for diabetes control. Unfortunately (or not), all "sweet treats" (and large quantity of fast-digesting carbohydrates) are "off-limits" ... if you expect to start reversing Type 2 diabetes quickly (doable, according to some research). ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Nov 30, 2015 5:45 am

Hi Rod,
I've been away for a few days and it looks like I missed a lot of valuable information in the UB cooking forum. It's exciting news about the black soy beans possibly reversing Type 2 diabetes. :sunflower:

I got a chuckle from your liquor experiment... perhaps more than one testing would be needed to vilify the results, eh? :lol:

Truly, though, your barley recipe sounds delicious! I am wondering if I still have some barley left from previous uses. Yum!

I know chia seeds are great for you but I have always had a little trouble with their texture. (sort of like swallowing frog eggs...not that I have ever done that mind you.) I am thinking though that the blueberries in your recipe, Very Berry Chia might disguise that texture and add enough lovely taste to get past my unusual finicky-ness. :finger:

I do love blueberries...blue teeth and all! :mrgreen:

xxSandy
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Re: UB Cookin'

Post by Amigoo » Mon Nov 30, 2015 6:49 am

Sandy,

The brandy + liqueur (over cracked ice) is very good!
If I could purchase these beverages in the States,
I would easily acquire a nightcap habit. :roll:

The chia seeds + applesauce + cinnamon is a satisfying
and versatile (any time of day) dietary fiber option!
Add some chopped walnuts for dessert appeal. ;)

I now prefer the mashed blueberries (half of juice removed)
as a snack with 1/4 cup nonfat yogurt + 2 tbsp sliced almonds. :roll

The Barley Brunch Casserole was so appealing that I had
consumed half the loaf before I was convinced that the recipe
was finished. The rest was frozen to stop my gobblin'. :oops:

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Dec 01, 2015 4:06 am

Hey Rod, ahhh... the freezer has saved me from many an unwanted pound! Although its not an end all to end all to my sneaky consumption. For me, it is sort of like the wrapped up factory sealed bag of Fearro Roche's. Yes... those snack sized Halloween Snickers bars are just waiting there for me in all their gooey caramel chocolaty goodness, hidden underneath the environmentally sourced fish fillets and pumpkin pulp. ...some day they will be mine again... :mrgreen:

.... What in the world is salted caramel? I have seen it offered everywhere but being off sugar right now, I've refused to indulge even for educational purposes. (Moment on the lips, a lifetime on the hips mentality. :) )

Okay, thinking nutritionally now, I am sold on your Barley Brunch casserole! Definitely on the list for next week's shopping... Yep... I checked there's no barley to be found in the cupboard...well not enough for the recipe, anyway. I may make some barley mushroom soup tonight for dinner as it doesn't take all that much and will finish off the "God only knows how old, barley." It is horrendously hot here again today and being little weakies, we have the air conditioner running again. So soup may actually taste good.

Your blueberry snack is one of my favourites, as well, although I have never tried the sliced almonds with it but certainly will give it a go. This "not so good" vegetarian needs all the protein she can get these days. :roll
xxSandy
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Chipotle Chicken Casserole

Post by Amigoo » Tue Dec 01, 2015 5:34 am

Chipotle Chicken Casserole

A spicy (but not hot) casserole that is easy to assemble and also makes
a satisfying cold dish. Chewy barley adds unique texture to this casserole;
for more sauce, thin with a small amount of water. If desired, sprinkle
extra shredded (or shaved) parmesan on top before baking.

:roll Ingredients:

1 1/2 cups strained tomatoes
2 tbsp raw apple cider vinegar
2 tbsp dried oregano
1/2 tsp salt
3 tsp paprika
2 tsp chipotle chile powder
1 tsp cumin powder
1/2 tsp garlic granules
2 tbsp virgin olive oil
2 1/2 cups cooked barley
2 cups chopped spinach
1 cup diced yellow onions
1 cup shredded parmesan
3 cups cooked chicken pieces

:arrow: Directions:

Lightly oil a 2-quart casserole dish. Pre-heat oven to 350F degrees.

In a large bowl, combine strained tomatoes, vinegar, and oregano.
Stir in spices, then olive oil, then fold in remaining ingredients.

Scoup mixture into casserole dish, place a sheet of foil lightly over dish,
then reduce oven to 325F degrees and bake 1 hour.

Rod :D

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