UB Cookin'

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

Post by Amigoo » Tue Apr 19, 2016 5:43 pm

Re: Baked Oat Bran - http://board.1111angels.com/viewtopic.p ... 25#p191849

Also great with sliced banana, walnuts, and brown sugar!
(or substitute canned peach slices). ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Apr 20, 2016 2:07 am

:sunny: A diabetes discovery journey ...

:cheers: Finally, after months of observation and testing,
a reliable rule of thumb: While total carbohydrates matter,
faster-digesting carbohydrates cause more diabetes woes.

Go for whole grains, fresh produce, and less-processed foods. ;)

Rod :D

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CocoNutz

Post by Amigoo » Wed Apr 20, 2016 8:00 am

CocoNutz :roll:

A concept more than a recipe to many chefs, but a concept with lotsa potential
(for the concept). The goal was to create a nut snack that is a good carrier
(and flavor complement) for virgin coconut oil. That virgin coconut oil is hard
when refrigerated is the secret to these crunchy, no-sugar Nutz. This concept
anticipated that Nutz would be accompanied by fresh fruit, dried fruit,
or certain sweet treats - even yogurt, ice cream, and sorbets. 8)

:roll Ingredients:

1 quart walnut pieces (or pecans)
1/3 cup virgin coconut oil, melted
1/4 cup apple fiber powder
1 tbsp cinnamon
1 tsp nutmeg

:arrow: Directions:

Set oven to 275F degrees. Heat walnuts, loosely covered with foil,
in a medium oven-proof bowl for 45 min.

Drizzle coconut oil over the warm nuts, stir carefully 3 times, waiting
5 min. between stirring (oil will keep distributing over nuts).

Combine apple fiber, cinnamon, and nutmeg (and sweetener, if desired),
then sprinkle over oiled nuts, stirring frequently.

Allow mixture to cool, then cover and freeze for 20-30 min. or until
coconut oil is hardened.

Break nut clusters apart and refrigerate in a covered container.
When served, the coconut oil will begin to melt at warmer
temperatures, but this may be acceptable for some uses. ;)

Tip: Other spices make good sprinkles (try finely shredded coconut).

Rod :D

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CocoNutz

Post by Amigoo » Thu Apr 21, 2016 6:47 am

Re: CocoNutz - http://board.1111angels.com/viewtopic.p ... 50#p191870
Another convenience method for adding coconut oil to the diet:

:arrow: Place a sheet of plastic wrap on a small tray.

In a medium, heat-resistant bowl (or glass measuring cup), heat 3 cups sliced almonds,
then drizzle on 1/3 cup melted coconut oil, stir well, then sprinkle on 1 tbsp cinnamon.
Stir to combine, then spread over plastic wrap on tray. Cover with another sheet
of plastic wrap, press down with another tray, then refrigerate for several hours.

When nut mixture is cold, break apart into small pieces and store in refrigerator;
more spice (try nutmeg) may be sprinkled on after the mixture is chilled. 8)
Later, add spoonsful of this mixture to ... whatever you like. ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Thu Apr 21, 2016 8:38 pm

:sunny: A diabetes discovery journey ...

Light oat bran (finer ground) is ideal for "soak - don't cook" preparation:

For example, carefully stir into 2 cups simmering water 3/4 cup light oat bran,
then remove pan from heat, cover, and let oat bran soak about 20 min., stirring
a few times. This preparation leaves more texture, therefore causing slower
digestion of these carbohydrates. ;)

Try with sliced almonds CocoNutz and sliced banana. :roll

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Apr 22, 2016 9:13 am

Thanks Rod! I still haven't had a chance to see if there is apple fiber found at our local health food store. But will check online in a few minutes while I'm thinking about it. Soaked oat bran sounds like a great way to start the day, especially with a few additions to make it "sing". :D
Have a wonderful week end!
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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Green Pea Loaf

Post by Amigoo » Sun Apr 24, 2016 3:40 am

Green Pea Loaf

A recipe that begins without a concept ("pressure cook dried peas, then add some stuff")
has mysterious possibilities; some including a later description of "surprisingly edible".
I was more focused on pressure cooking the peas (a first time), knowing their reputation
of foaming in the pressure cooker, even when the lid is removed too quickly. :o

:study: Short story: The peas foamed a bit and coated the top of the lid during the first
sudden pressure release, but the cleanup was tolerable and the green peas sufficiently
cooked to make soup. But the soup concept also suffered a sudden pressure release
and quickly faded from that which I call a mind. :lol:

So now, I was focused on adding oat bran. Who knows why, but I'm fond of texture!
Of course, a cup of oat bran made the No Soup For You!'s spoon stand up in the pan!
So, what's next for impromptu green "fudge"? cement a brick wall or add more stuff?

:cheers: Since I had no bricks, "more stuff" had to be found to help the Not Soup evolve;
maybe into a green pea loaf since it was so thick that "cement a wall" remained Plan B.

Desiring a quick "Exit, Stage Left" (do something with the green stuff so kitchen cleanup
won't delay bedtime), the mixture was spooned into oiled bread pans, wrapped with plastic,
and destined for overnight refrigeration. "Out of sight - out of mind." ;)

"Perhaps, an acceptable loaf will evolve in the evening chill." I hoped. Loaf? Hmmm ...
If it looks like a loaf, smells like a loaf, cuts like a loaf, and is in a bread pan, it is a loaf!
... or a wild bear lickin' log. That the recipe was typed suggests that "surprisingly edible"
was added to its description (and maybe later to its "Green Stuff" reputation).

:roll Ingredients:

1 1/2 cups dried green peas, soaked overnight then drained
3 cups water (plus more if needed)
1 cup light oat bran
1/3 cut spelt flour
1/4 cup virgin olive oil
1 tsp garlic powder
1/2 tsp cumin powder
1/3 cup dried parsley
1/2 tsp black pepper
1 tsp salt
2 cups diced onions

:arrow: Directions:

Simmer peas in water one hour (or until all water is absorbed), stirring occasionally.
Stir in oat bran then flour, then add remaining stuff and mix well. Spoon into two oiled
bread pans, cover with plastic wrap and refrigerate overnight.

This chilled mixture is ready to warm (even consume cold) or can then be blessed
with "more stuff" and made into patties and fried in olive oil (Green Stuff Patties*).

Whatever happens after refrigeration can be impromptu - as desired and inspired.
It's thick enough to be called Green Forkin' Soup (serve with green forks). :roll:
* Green Forkin' Patties is cool 8) ... if they're served with green forks.

Rod :D
Last edited by Amigoo on Sun Apr 24, 2016 3:56 am, edited 1 time in total.

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Re: UB Cookin'

Post by Amigoo » Sun Apr 24, 2016 3:50 am

Sandy,

The Green Pea Loaf seems to qualify for the Free Spirit category. ;)

Rod

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Green Pea Loaf

Post by Amigoo » Sun Apr 24, 2016 4:35 am

Re: Green Pea Loaf - http://board.1111angels.com/viewtopic.p ... 50#p191896
More on the quickly evolving concept ...

An impromptu Green Pea Loaf,
aka "Green Forkin' Soup", aka "Green Forkin' Patties",
aka "Why bedtime is often just before sunrise." :roll:

BTW: "Green Forkin' ___" seems destined to become popular
as a "Shake it loose!" all-seasons party theme! :roll

:!: Also, the chilled mixture might be combined with sprouted lentils
and maybe "more stuff" ... somehow. As anticipated, green forks will
advertise that whatever happens is edible ... perhaps.

8) HCIT! The "Green Forkin'" theme can even extend to potluck dinners
where guests are invited to be bold & experimental with their offerings,
even encouraging the free spirit "lick a finger or two". :silent:

Rod :D

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Bucket o' Barley

Post by Amigoo » Mon Apr 25, 2016 8:33 am

Bucket o' Barley

Having received a late-night, impromptu, mail-order puchase of six bags of Hull-Less Barley (and having refrigerated them for a month, waiting for inspiration), it was time to bond with H. Barley. The first pressure cooker test was not impressive - I probably needed to cook it longer than 15 min. But how long?

:idea: Plan B: I'll pressure cook it 15 min., then remove the pan from heat and let the barley pressure-soak for an hour before reheating it to complete the cooking. But reheating never happened ... after a mastication test of a few chewy bites.

Plan C: Cancelled 8) - the soaked barley suddenly appealed as a moist chewy grain, ideal for immersion in lotsa Vinegar & Oil Salad Dressing*, combined with garlic granules and dried parsley. This will be refrigerated, then a scoup topped with an impromptu selection of chopped vegetables (tomatoes, cucumber, red onion, whatever!) ... maybe served over pieces of red leaf lettuce. :roll

So, if a moist & chewy grain appeals to you, put on your feed bucket (uncooked barley looks a bit like horse feed, e.g., raw oats). :roll:
Pressure cook the barley a bit longer in 1/3 cup more water if your teeth are not so fond of "chewy". ;)

Plan B: Ingredients/Directions:
Rinse 1 1/3 cups hull-less barley, pressure-cook in 2 cups water 15 min., then pressure-soak for an hour.
Drain any remaining liquid, then add 1 cup Salad Dressing, 1/4 cup dried parsley, 1 tsp garlic granules;
stir to combine, then keep refrigerated until served (about 1/2 cup per serving). Chew thoroughly!

* Try Newman's Vinegar & Oil Salad Dressing;

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon Apr 25, 2016 9:02 am

Sandy,

The Bucket o' Barley recipe seems to have the Free Spirit character.

Rod

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Re: UB Cookin'

Post by Sandy » Mon Apr 25, 2016 12:49 pm

:lol: What a hoot reading about your latest culinary masterpieces. Rod, you crack me up...thank you for a good belly laugh tonight. :sunflower:
I really would like to give the green pea loaf a try as it sounds different but delicious and I always enjoyed green peas. Tonight I made lentils and we enjoyed some of your mini mounds of ruis (did I say that right? LOL) Anyway it was good and complimented the comfort food.

I bolded the index as you suggested and you are right! It does look better... also fixed the link that was not working. Thanks for letting me know.

I'm off for an early bedtime... George has an early rehab appointment tomorrow and another scary drive to get there... better take a Midwayer with us. ;)

xxSandy
zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
“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.”
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Re: UB Cookin'

Post by Amigoo » Mon Apr 25, 2016 2:03 pm

Sandy,

The Index looks great! A culinary treasure of the visual kind!

Regarding the Green Pea Loaf ...

After refrigeration, I tested a scoup with more water and instant soup!
So naturally, the rest was frozen in chunks for future instant soup.
Also, this mixture easily adapts to other recipes ...
and is very tasty served with Black Rice. :roll

About the midwayers ...

"Don't leave home without one (or one of their associates)" comes to mind.

Rod

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Re: UB Cookin'

Post by Sandy » Tue Apr 26, 2016 5:45 am

"Don't leave home without one (or one of their associates)" comes to mind.
:lol: I remembered that today on the way to the rehab hospital. And do you know it was one of the smoothest easiest rides yet. We went through probably a good 15 lights all green on the way and coming home. And I felt a bit more confident which is always a plus when you are driving in heavy traffic.

hmmmm....instant pea soup would be a real bonus with winter on the way down here. I definitely must try this. :mrgreen:

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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Black-eyed Peas VOO

Post by Amigoo » Tue Apr 26, 2016 10:11 am

Black-eyed Peas VOO

A simple cold salad combination of cooked black-eyed peas, drenched in vinegar & olive oil salad dressing*, sprinkled with generous dried oregano and salt & pepper as desired. Serve with diced fresh onion, fresh tomatoes, chopped cucumber, canned sardines, cheese ... whatever; maybe over pieces of red leaf lettuce, if your garden (or nearby market) is bountiful. :roll

This "recipe" resulted from contemplation of foods that might be prepared quickly and easily in case of an Environmental Manipulation Program (a euphemism). Shelf-stored cans of black-eyed peas and the other ingredients guarantee that this appealing, nutritious dish will be an option ... even without electricity. Don't forget the can opener!

:idea: Plan B (another "Paleo" offering for such events):

Rinse then soak overnight, 1 cup polenta (corn grits; coarse organic cornmeal) in 2 cups just boiled fresh water in a covered container. Topping the grits with thin slices of a medium garlic clove will flavor them as well as help maintain freshness.

:sunny: In the morning, stir in herbs and spices (try dried parsley, garlic granules, salt, pepper) and serve over canned black beans (corn & beans, a popular vegan protein combo). When cooking is possible, the grits can be prepared as usual, then herbs & spices added before the mixture is refrigerated (if this is possible). Substitute organic cornmeal for the corn grits if this mixture is too hearty (chewy).

Both the VOO and Polenta dishes invite a generous drizzle of virgin olive oil, another shelf-stored item. ;)
BTW: Organic green lentils, sprouted for a few days, are a nutritious substitute for blackeyed-peas.

* Try Newman's Vinegar & Oil Salad Dressing

Rod :D

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Re: UB Cookin'

Post by Amigoo » Tue Apr 26, 2016 10:18 am

Sandy,

The Black-eyed Peas VOO recipe has the Free Spirt perspective.

Incidentally, my recent culinary inspiration (with excess cooking) is hinting that
troubling events are approaching - "Be well prepared!" seems to be the advice. ;)

Rod

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Re: UB Cookin'

Post by Amigoo » Tue Apr 26, 2016 10:45 am

:sunny: A diabetes discovery journey ...

"What goes with what?" is my daily mantra for golden flaxmeal ...
And this refreshing cool combo 8) is a tasty surprise:

Briefly rinse a package of frozen wild blueberries, then store them
in the refrigerator in a covered container as they thaw.

For the "combo", top a scoup of the blueberries with a scoup of yogurt
(goat milk yogurt is nice), then sprinkle on 1-2 tbsp golden flaxmeal.
The dominant yogurt and blueberries marginalize flaxmeal flavor.

;) Include a probiotic capsule for increased dietary benefit.
This cool combo is becoming my frequent late-evening snack ...
when I'm not spoonin' applesauce and golden flaxmeal.

Rod :D

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Black-eyed Peas VOO

Post by Amigoo » Tue Apr 26, 2016 3:07 pm

Re: Black-eyed Peas VOO - http://board.1111angels.com/viewtopic.p ... 50#p191914
Rinse then soak overnight, 1 cup polenta (corn grits; coarse organic cornmeal)
:oops: It's a bit optimistic to expect corn grits to sufficiently soften overnight in fresh water - the sentence should have read "just boiled fresh water". Also, a very local critic (me) opined later that shelved cans of organic corn* are even more convenient than soaked corn grits. ;)

* Canned corn is already cooked, but many people cook it again (instead of just heating it).

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Apr 27, 2016 11:40 am

Hi Rod,
Thanks for the heads up and the Black-eyed Peas Voo recipe which is a winner especially if hard times do approach us. I haven't eaten black-eyed peas in nearly a year but as I imagined them as combined in this healthy and nourishing recipe I am sure it is a winner in the taste department. I like the idea of letting polenta to soak overnight in "fresh boiled water". (yep, I changed the phrase in the original post so it should read as you meant it too. ;) ) I also moved the easy pace Chicken to it's proper place as well. So glad you spotted that one. :lol: Not sure how I managed to put it there as it is about as far away from a beverage as one could get. :oops:

Tonight we had a simple chef salad for our dinner after a very busy day with a doctor visit, rehab and food shopping. I love mixing tahinni, just a couple tablespoons, in a small (very small bowl about the size of a individual plastic serving of applesauce etc...) with a little bit of water until it is smooth and creamy for my salad dressing. I always find it fascinating(obviously I am easily fascinated :roll: ) that Tahinni gets thicker when you first add the water and then after a fair bit of stirring and slowly adding a tiny bit of water (few drops) at a time it becomes delicious and creamy. it is a great protein addition to a nice fresh salad and can be flavored with some spices if you choose. I just so happen to like mine rather plain.

xxSandy
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Re: UB Cookin'

Post by Amigoo » Wed Apr 27, 2016 8:18 pm

Sandy,

VOO yes! - soaked corn grits no! :roll:

:idea: I discovered that if one can boil water, the grits should be cooked a few minutes, then soaked overnight. Just soaking in hot water creates grits that are edible but not appealing. :( Besides, polenta (corn grits) doesn't take long to cook. As for emergency meals, I'm now voting for canned corn (organic, of course).

Thanks for the tip about tahini - I usually associate tahini with hummus and forget that this nutritional sesame seed paste has other uses. After reviewing a few online recipes for creating tahini at home (sesame seeds are toasted first), I'm inspired to test a hot water concept:

Soak hulled sesame seeds in just boiled water an hour, then process with a hand blender. 2 cups water and 1 cup seeds seems reasonable; add olive oil, fresh garlic, salt and pepper as the last processing step. :roll

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Apr 27, 2016 10:09 pm

Re: hulled sesame seeds soaked in water

"Been there! Done that!" ... but not again. :roll:
1 cup of sesame seeds was insufficient for 2 cups of water.

:idea: Plan B: Blend in 1 cup of oat bran.
"Been there! Done that!" ... but not again. :roll:

Plan C: Buy tahini at the grocery store when I want sesame seed paste. ;)

Note: Sesame seeds and oat bran have complementary flavors/textures.
I might add sesame seeds when cooking oat bran next time. :finger:
Plan D: 1 cup oat bran and 1/4 cup sesame seeds.

:cheers: Plan (yip)Ee: Melt a 4oz bar of 86% cacao chocolate, then
stir in 1 tbsp virgin coconut oil and lotsa hulled sesame seeds.
Spread on plastic wrap and refrigerate until hardened.

Rod :D

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Re: UB Cookin'

Post by Sandy » Thu Apr 28, 2016 8:59 am

Hi Rod,

I must admit I am partial to plan Ee :mrgreen:
And I have a question. How did you hull the sesame seeds? Never made my own tahinni paste before... and now I probably won't try. LOL But I admire your culinary spirit of adventure. :thumright:

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 Apr 28, 2016 9:38 am

Sandy,

White hulled sesame seeds are sold in the larger health food stores (as well as some large grocery stores)
in this Dallas / Fort Worth metroplex. In fact, unhulled sesame seeds are less available.

:viking: As for "culinary spirit of adventure" ...
Sometimes I keep exploring to justify the kitchen mess ...
and sometimes, everything is eventually dumped into the trash ...
and I go to bed, with kitchen cleanup postponed until ... whenever. :roll:

BTW: I just learned about soaked almonds (these will become a staple for me):
http://food.ndtv.com/opinions/why-soake ... nds-726909

"Soak a handful of almonds in half a cup of water. Cover them and allow them to soak for 8 hours.
Drain the water, peel off the skin and store them in plastic container."

:idea: If you dry them and stir them into the melted 86% cacao + coconut oil,
you might become addicted to these CocoNutz. :o

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Apr 29, 2016 8:56 am

Hi Rod,
White hulled sesame seeds are sold in the larger health food stores (as well as some large grocery stores)
in this Dallas / Fort Worth metroplex. In fact, unhulled sesame seeds are less available.
Whew, I am glad to hear that... they are a very tiny seed. :shock:


I love soaked almonds! :bana: When I was making our own almond milk I soaked them and found myself sneaking a fair few of them before they went into the juicer. :mrgreen:

It's amazing how quickly they want to sprout. I also enjoy sprouted lentils. they are sort of a spicy kind of sprout that really perks up a salad. I should get some soaking tonight. Seems since G has been sick alot of these things I used to do on a regular bases have fallen by the wayside.

Enjoy your week end!
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 Apr 29, 2016 9:08 am

:sunny: A diabetes discovery journey ...

Who knew?! Soaked pumpkin seeds and cooked hull-less barley
have taste/texture/nutrition synergy! When you're ready to
sample "Paleo" (at least, "modern Paleo"), try this: :roll

Pressure cook 1 1/3 cups rinsed hull-less barley in 3 cups water 20 min.,
turn off heat and allow pressure to reduce naturally (about 45 min.),
then drain well, allow to cool and refrigerate overnight; cook with
2 tsp virgin olive oil to minimize foaming. ;)

Sort and rinse 3/4 cup raw organic pumpkin seeds, then soak 3 hours,
covered by an inch of fresh water. Drain seeds well after soaking,
then refrigerate several hours to chill. 8)

In a large bowl, combine chilled barley, pumpkin seeds, chopped raw
vegetables (try onion, red bell peppers, dried parsley, garlic granules,
and salt & pepper), and 1 cup Vinegar & Oil salad dressing.

Refrigerate for several hours to chill, then serve over pieces of
red leaf lettuce and garnish with cherry tomatoes. :D

Rod ... :bike: ... (off to review dinosaur recipes in my man cave) :roll:

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