UB Cookin'

A forum to discuss the Urantia Book.
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Teff Veggie Loaf

Post by Amigoo » Fri Jun 03, 2016 12:34 am

Teff Veggie Loaf - http://wholegrainscouncil.org/recipes/m ... eggie-loaf

:cheers: This looks very appealing because of easy veggies/herbs/spices substitutions.

And with such positive experience* with teff as supplier of dietary fiber,
this grain suddenly moved to the top of my "Must Have" grains. :roll

* Chocolate Teff Cereal - http://board.1111angels.com/viewtopic.p ... 00#p192190
Note: 3 1/3 cups water per cup of teff seems best, with frequent stirring.
Try 2/3 cup servings with 1/4 cup chopped walnuts. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Jun 03, 2016 4:25 am

That recipe looks and sounds delicious! As soon as I find some Teff around here I will be trying both Teff recipes. YUM!
Thanks Rod! :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 » Fri Jun 03, 2016 10:27 am

Sandy,

:scratch: As I studied the tempting photo of the Teff Veggie Loaf, I recalled that something has been driving me to consider simpler food combinations (and preparation) for the greater portion of my daily diet. With minimal creativity, the ingredients for this Loaf can also be served in layers or groups. I will keep cooking teff simply, stirring in minimal herbs/spices at times.

Instead of "Paleo", a recently popular style of simple preparation, "Simpleo" (pronounced "sim 'play oh") might become culinary evolution of "Paleo", incorporating more modern food choices, methods of food storage, preparation, and serving ... and keeping good focus on the complementing nutritional benefit of the foods selected.

Rod ... :bike: ... off to Live Simpleo :sunflower:

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Coconut Cinnamon Toast

Post by Amigoo » Fri Jun 03, 2016 1:48 pm

Coconut Cinnamon Toast

An easy recipe for crunchy toast with appealing flavors.

:roll Ingredients:

6 slices hearty, multigrain bread
Virgin coconut oil, warmed
Powdered sugar*
Cinnamon

* Homemade Powdered Sugar is best (instructions at bottom of this recipe):
http://board.1111angels.com/viewtopic.p ... 75#p192113

:arrow: Directions:

Pre-heat oven to 375F degrees.

Place sheet of foil over a cookie sheet (or plan to wash sheet later).

Melt coconut oil in a wide, flat bowl (or pan with short sides) to a depth of 1/4".

Place slice of bread in oil, then quickly remove, allowing excess oil to drip into bowl.

Place bread, oil side up, on cookie sheet and continue with remaining slices.

Sprinkle bread with cinnamon, then powdered sugar.

Bake 20 min. or to desired crispness; cut into slices and serve warm
(or pre-cut before you be dippin').

Tips: 1) When kept cool and dry, these slices might be stored for a few days
in a covered container in the cupboard. 2) If you're hopelessly CocoNutz, :roll:
serve Coconut Almond Crumble on the side.

Rod :D

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Polenta Pea Casserole

Post by Amigoo » Fri Jun 03, 2016 7:18 pm

Polenta Pea Casserole

A simple combination of ingredients, enjoyable as a stirred polenta dish
as well as a hot casserole (then served cold later or reheated); top with
shredded cheese and/or fresh herbs - even salsa! Or upscale with pieces
of cooked chicken before topping with cheese and herbs. :compress:

:roll Ingredients:

1 cup corn polenta*, rinsed
2 3/4 cups water
1/2 cup organic cornmeal
3 tbsp light olive oil
1/4 tsp garlic powder
3/4 tsp salt
1 large yellow onion, diced
10oz pkg frozen green peas, thawed

* coarsely ground corn (select organic when available)

:arrow: Directions:

Lightly oil a 2 1/2 quart baking dish; preheat oven to 325F degrees.

Rinse polenta in a medium sauce pan, then carefully pour off all water
(helps remove smaller milled particles). Add water, bring to soft boil,
then reduce heat and simmer 10 min., stirring occasionally.

Add cornmeal, stir well, then stir in remaining ingredients except veggies.

Fold in diced onion and green peas, then spoon into oiled baking dish.
Cover loosely with foil and bake 45 min. Serve hot or allow to cool
then refrigerate, covered with plastic wrap.

Rod :D

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Polenta Pea Casserole

Post by Amigoo » Fri Jun 03, 2016 11:34 pm

Re: Polenta Pea Casserole - http://board.1111angels.com/viewtopic.p ... 25#p192246

:idea: For festive brunches ...
Substitute 1 1/2 cups chopped leaks for the onion
and 2 cups chopped fresh asparagus for the peas. :roll

LA Polenta Casserole sounds good! 8)
Adorn with cherry tomatoes and cucumber winks.

:scratch: What are winks? ;) ;) or ;-) ;-)

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Jun 04, 2016 5:56 am

Hi Rod,
In evaluating the ingredients on hand, I find I do have all that is needed to make the Polenta Pea Casserole for dinner tonight. :bana: I'll let you know how it turns out. :finger:

Question: why do we rinse the polenta before using? And what is the difference between polenta and cornmeal? I am thinking it might be cornmeal has flour added to it and maybe even a raising agent of some sort too? I have no cornmeal but can make my own if that is the case.

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 » Sat Jun 04, 2016 11:27 am

Sandy,

Polenta is ground corn more coarse than cornmeal. I like polenta for that recipe because of its hearty texture, but all cornmeal might be used.

:idea: I've noticed that small milled particles float to the surface when rinsing the polenta, so I discard these for better appearance of the recipe. By habit, I rinse any legume or coarse grain that can be rinsed, as well as thoroughly rinse all produce (and often use a vegetable wash). "Pre-washed" vegetables in a sealed package? I always interpret this word to read "Pre-wash!". :rambo:

The constant - but limited - threat of E-Coli, et al., especially brought home from the stores, seems to justify the caution. While most of this bacteria, when present in abundance, produces only "discomfort", that can certainly spoil a day(s)* when productivity is important. ;) ;)

* Why getting drunk is rare for this "older and wiser" resident of the planet - that next day is rarely productive :!:

BTW: Counter tops and other food preparation surfaces need daily rinsing (or more). A solution of bleach and water** (or distilled vinegar and water for some cleanup) has been my habit for several years. :oops: You would know why if you saw the stacks of dirty dishes that accumulate when I'm busy giving quality time (days) to a petite computer mouse.

** http://www.home-ec101.com/how-to-use-bleach-safely/
*** "Do not mix bleach and vinegar."

:roll Last year I added a new habit: hand towels in the kitchen must be replaced every day (a small volume for the washer, relative to all that is washed). Seems extreme, but I once knew a doctor (family practioner) who said that he used one washcloth for his face and another for his body when bathing ... and these were replaced every day :o . He mentioned that microscopes are quite convincing!

And speaking of food, I had a friend years ago who liked to demonstrate the "correct" way to break a loaf of unwrapped French Bread: put one end under your arm and bend it around your chest. Another friend (much older) would see this and always sternly lecture: "Germs don't have to be as big as horses to be harmful!" The two were always good for light entertainment at restaurants. :lol:

Rod :D

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Gourmet Quinoa & Asparagus

Post by Amigoo » Sun Jun 05, 2016 4:32 pm

Gourmet Quinoa & Asparagus

"Gourmet" is exaggeration, but once you discover this healthy combination
of simple ingredients, gourmet food will be redefined! You might even be
willing to consider a few vegan-only days every week! ;)

:roll Ingredients:

1 cup white quinoa, rinsed
1 3/4 cup water
1/2 tsp garlic granules
3/4 tsp salt
2 tbsp virgin olive oil
1 med. yellow onion, diced
2 cups cut asparagus, briefly cooked*

:arrow: Directions:

In a medium sauce pan, add rinsed quinoa and water, then
simmer until all water is absorbed (about 15 min.).

Immediately stir in diced onion, then sprinkle on spices and
stir while drizzling on olive oil. Fold in cooked asparagus,
cover pan and allow to rest 10 min.; stir and serve warm.
(This quinoa is also appealing when served cold; 8)
crunchy onion is intentional - sauté first if desired.)

:idea: * While some may consider microwaving harmful to food, vegetables
can be steamed to maintain better nutrition (steaming occurs as moisture
on the asparagus heats up while the microwaves zap): :roll:

Cut top 1/3 of asparagus spears into bite-size pieces; set aside. Cut remainder
of spears (good parts) into bite-size pieces and cook these first (after rinsing)
about 2 min. on high power in a microwaveable bowl, covered with a saucer
placed right side up; asparagus should not touch saucer. Then, add remaining
asparagus pieces, cover bowl and microwave 1 min.

Tip: Saucer begins to rattle :shaking2: when asparagus is cooked al dente.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Jun 06, 2016 3:46 am

Hi Rod,
I think your post was quite timely as I was just thinking of talking to our mentally challenged neighbor who is living on her own about possibly easing her huge laundry load by reusing her bath towels. I think I will now keep that bit to myself and in fact rethink all my own towel usage, as well as cleaning of the kitchen counter tops. I like to think that humans can deliver messages/warnings from the celestials whether they know it or not...So I thank you. :D

I didn't get to make your pea polenta casserole just yet but it will happen today as I live and breathe. :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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Re: UB Cookin'

Post by Amigoo » Wed Jun 08, 2016 2:10 pm

Sandy,

:oops: I didn't mention that I use bath towels for several showers (if towel is dry). I rationalize that bathing is different from kitchen activity where hands are not always washed before using the kitchen towel ... and the kitchen towel may be used for other purposes ... and by other people.

:roll: I'm hopelessly dependent on paper towels in the kitchen, but use only the minimal portion of each "slice" as needed for the mop-up. This usage makes it easier to restrict washable towels to post-hand-washing. ;)

Rod

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Tuna Paté

Post by Amigoo » Thu Jun 09, 2016 2:04 pm

Tuna Paté

A "comfort food" recipe more than gourmet and attuned (cute pun!)
to the real world economy. Diced onion might be included in the
food processor bowl, but folding in later minimizes moisture and
provides appealing crunch; mince instead of dice for less crunch.

:roll Ingredients:

5oz can solid albacore tuna, packed in water
1/2 cup avocado oil mayo (or prefered mayo)
1/2 cup diced celery tops
1/3 cup diced white onion
1/4 tsp garlic granules
1 tbsp dried parsley

:arrow: Directions:

Drain tuna and separate flakes into processor bowl,
then add remaining ingredients in the order listed.
Process to desired consistency (at least, more than
"tuna fish salad").

Excellent with whole grain bread, toasted.
Cherry tomatoes on the side are tasty!

Tips: 1) Double the recipe if you find that it "disappears"
too fast. 2) 1/3 cup mayo might be used instead of 1/2 cup,
but "Been there! Done that!" then upscaled to 1/2 cup. :roll:
3) "Paté" instead of "tuna fish salad" should mean petite
servings, but "Been there! Done that!" then upscaled. ;)

Rod :D

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Chilly Grape Chia

Post by Amigoo » Thu Jun 09, 2016 8:27 pm

Chilly Grape Chia

You know you have an experimental kitchen when a recipe concept for olive oil mayonnaise immediately becomes a grape dessert (chia seed gel was intended for base of mayo). But soon after soaking chia seeds, then finding a tasty grape juice concentrate in the freezer, the mayo concept froze! Long story short: soaked chia seeds combined with grape juice concentrate are just too enticing with taste/texture in focus.

:roll Ingredients:

2 cups water, heated to very hot
2/3 cup dark chia seeds
1 tsp pectin (for jam or jelly)
2/3 cup grape juice concentrate

:arrow: Directions:

In a glass quart measuring cup containing heated water, stir in chia seeds, cover measuring cup and allow seeds to soak 10 min.

Vigorously whisk in pectin, adding in 1/4 tsp increments. When all pectin appears dissolved, whisk in grape juice concentrate, then spoon mixture into container with cover and refrigerate overnight.

Serve as a cold dessert like jello or pudding; 8)
intriguing with slices of kiwi fruit and fresh pineapple spears!

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Jun 10, 2016 3:29 am

Hi Rod,
That Tuna Pate is just the ticket for a healthy snack! Will definitely give it a go. :bana:
As for the Chilly Grape Chia... as much as I would love to try it, you can't find frozen concentrated juice here. How very sad as it sounds very yummy and nutritional as well. :(

Anyway these latest editions are safely tucked away in the index. I can't wait to see what you come up with next. :D :roll
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 Jun 10, 2016 9:11 am

Sandy,
I can't wait to see what you come up with next
As soon as I thought: "My mind is blank - what's next may be weeks away!"
... then "EZ Lentil Tamales" floated amongst my culinary neurons.

Sprouted lentils chopped in a food processor will be the filler
and the tamales will not be wrapped (else they're not "EZ"). ;)

:idea: About the grape juice concentrate ...
this is a fruit sweetener for the chia seeds.
Some jams might work ... or fruit nectars;
other flavors are good candidates. :roll

:scratch: Hmmm ... Evidence that some recipe ideas are "from above"?

I was conceptualizing a baking dish filled with layered ingredients that needed
to be formed into tamales. Using a spatula to create the individual tamales
was the next thought, but then "drizzle olive oil between the rows to maintain
individual tamales" (edges fry in the oil while the tamales are baking)
came to mind. I never prepared such a dish ... or read about it.

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Jun 11, 2016 8:14 am

Hi Rod,
you wrote:
:scratch: Hmmm ... Evidence that some recipe ideas are "from above"?
You know, when I first came here to Australia, George and I had so little that we had to make every morsel count and heaven forbid should we waste food. (We still are much that way I suppose with maybe less pressure)but it never ceased to amaze me when crazy combination ideas utilyzing what we had in the cabinets and fridge came to mind and they always tasted good and made good use of all the items. It is one of those knowing kind of things at the time...you just know that you had help/inspiration from something bigger then yourself.( You know what I mean. :D ) It's the same way/feeling you get with transmitting celestial messages. It is a knowing a feeling that you could not and would not have come up with this on your own.

Anyway, I am contemplating supper this evening... think it will be the tuna pate and we will have some whole grain crackers with it and well, what ever else comes to mind...something nice and green would be lovely...a salad! :mrgreen: That'll do it. :bana: Thanks for the recipes and looking forward to that EZ Lentil Tamale recipe when it is formalized. :mrgreen: (No pressure now. ;) )

Have a great week end!
xx Sandy
“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 » Sat Jun 11, 2016 1:28 pm

Sandy,

8) I'm very familiar with this conservation concept ...

I have an aging clothes washer that is getting noiser every month, the noise suggesting that it should have been repaired a year ago. But I've discovered (IMO) the "Decibel Concept of Conservation": worn machine parts are still good until their noise reaches a certain decibel level (the noise that occurs just before smoke appears and parts fly out). :shock:

- The pick-your-size paper towels are now subdivided smaller than their perforations.
- Socks and other clothing don't need to be washed until you notice people's noses wrinkling.
- Distilled vinegar makes good deodorant (save the real stuff for weddings and church days).
- Use fans and wear minimal clothes to skip air conditioning (also saves on clothes washing).
- Sheets and pillow cases can be turned over and inside/out (same with underwear). :roll:
- For "stretch days", some discarded food can be retrieved that day to make soup.
- One teabag is good for three cups of tea; drink regular coffee in espresso cups.
- Cotton swabs for ears are not "used" until both ends are contaminated.
- Tuna Paté provides more servings than Tuna Salad.

Rod :D

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Chilly Mocha Chia

Post by Amigoo » Sat Jun 11, 2016 9:07 pm

Chilly Mocha Chia

In this experimental kitchen, it didn't take long for chia seeds (re: Chilly Grape Chia recipe* ) to swim in freshly brewed coffee. But with added cocoa powder, the recipe wanted to swing on the sweet side! Besides, with cocoa powder, the pectin is unneccessary. This chocolate treat might even be considered "faux tapioca" ... until you suspect that tapioca is the nutritional "faux".

* Chilly Grape Chia - http://board.1111angels.com/viewtopic.p ... 25#p192296

This Mocha Chia assumes that you'll eventually stir in chocolate chips while the Chia is still warm (try 1/3-1/2 cup)

:roll Ingredients:

2 1/3 cups hot, freshly brewed coffee
2/3 cup dark chia seeds
3 tbsp 100% cocoa powder
3 tbsp sugar

:arrow: Directions:

In a glass quart measuring cup containing hot coffee, stir in chia seeds, cover measuring cup and allow seeds to soak 5-10 min., stirring a few times. Next, vigorously stir in sugar, then cocoa powder; thin with more coffee if desired.

Refrigerate overnight, then serve as a cold dessert like jello or pudding ... or chocolate tapioca. ;)

:idea: To serve warm, present in a Dublin Serving Bowl :roll: (or any clear glass serving bowl), with small chunks of bar chocolate pushed into the top (these soon appear as molten pools in a chocolate lava landscape. As always, chilly whipped cream is tasty and cooling accompaniment. 8)

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Jun 13, 2016 5:10 am

Hi Rod,
I did make your Tuna Pate a couple days ago and it is lovely. I think I added a tad to much mayo, though, and will reduce it next time around. (All we had in the cabinet was a 425 gram can of tuna so I had to adjust the ingredients.) We enjoyed it on crackers even if it was just a little sloppy.
In fact, I ate it on toast this morning for breakfast with a side of grape tomatoes. (What is it about tuna and tomatoes that make them go so well together?) I also added slices of hard boiled egg to add a pretty touch as well as boost the overall protein. Thanks you for this..it's a keeper!
xxSandy
I am thinking may make the Chilly Mocha Chia tonight for tomorrows treat. YUM! :mrgreen:
“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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Crunchy Turmeric Relish

Post by Amigoo » Mon Jun 13, 2016 2:24 pm

Crunchy Turmeric Relish

With increasing popularity of turmeric because of its powerful nutrition,
using it in some kitchens may be mysterious. This recipe is one example
of purposeful culinary discovery of turmeric's versatility. Turmeric is the
key ingredient; the others may have substitutes (and quantities).

:roll Ingredients:

12oz container Stoneground Mustard with Horseradish
2-3 tsp standardized turmeric extract*
1/4 tsp garlic granules
2/3 cup diced white or yellow onion
1/2 cup minced pickles

:arrow: Directions:

In a chilled glass quart measuring cup (or bowl) combine ingredients,
stirring carefully*. Refrigerate overnight, then stir before use.

* Standardized turmeric extract (powder) without any additives
is my preferred form of this spice. However, small quantities
are often limited to capsules (the larger the capsule, the easier
to pull apart for powder removal). Caution: this yellow powder
stains easily, so stir carefully until it's mixed into the relish. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Jun 15, 2016 4:39 am

You've have me thinking here, Rod... I am wondering if I can make Choko relish. The turmeric reminded me of this relish I sampled many years ago, a gift from a lovely elderly lady when I volunteered to help her pick chokos from the vines growing in the back yard. (She left with twenty plastic grocery bags full. :shock: ) The next day I was given this awesome relish she had made from these odd fruits/vegetables???? The vines are much smaller now but I picked about half a dozen, enough for a jar or two if I can figure out the ingredients and amounts. :) Time to unleash my culinary creativity :mrgreen:

But first with the trash and recycling being picked up tomorrow I had best spend the afternoon picking up plastic bottles and trash which was deposited a week ago with the floods. :(
If I live to be 200 I will never understand why people litter! :evil:
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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No-Cook Veggie Chili

Post by Amigoo » Wed Jun 15, 2016 5:35 am

No-Cook Veggie Chili

A proof of concept that became an easy recipe.
Assemble, refrigerate, heat (or not), consume.
A super easy recipe; great emergency food.

:roll Ingredients:

3 15oz cans organic red kidney beans
15oz can organic corn, drained
16oz jar Chunky Mild Salsa*
1 1/2 tbsp dried cilantro
1/2 tsp garlic granules
2 tsp cumin powder
1 tsp paprika

* Recipe developed with Pace Chunky Mild Salsa,
but other chunky salsas (re: veggies) may be used.

:arrow: Directions:

In a medium sauce pan**, lightly mash 2 drained cans of red kidney beans,
then stir in the third can of beans including liquid.

Stir in remaining ingredients, then refrigerate overnight in a covered container.
(allows dry ingredients to moisten and flavors to blend)

Serve hot or cold; even combine with cooked meat or chicken.
Excellent topped with shredded cheese and fresh cilantro;
try with a few dollops of plain yogurt or sour cream.

** Permits ingredients to be heated after assembly. ;)

Rod :D

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Saucy Mungstir Mound

Post by Amigoo » Sun Jun 19, 2016 11:48 pm

Saucy Mungstir Mound

When extra sprouted mung beans shout that they're in need of consumption, the home chef instinctively activates an impromptu Plan B (or C or D). Since this baked mound-loaf is slightly dry toward the outside, a light soy sauce recipe is included below as an example of oriental possibilities. And note the versatility of this Mound - try with 1 1/2 cups chopped shrimp, tuna, or chicken. For special occasions, serve with steamed bok choy and oriental mushrooms on the side.

:roll Ingredients:

2 quarts sprouted mung beans, slightly dried
1 1/2 cups sliced green onions*
2/3 cup spelt flour
1/8 tsp garlic granules
1/2 tsp pepper
3/4 tsp salt
4 xlg eggs
3 xlg egg whites
1/4 cup half & half

* slice green onions lengthwise, then into 3/4" pieces

:arrow: Directions:

Pre-heat oven to 350F degrees; generously oil a 2 quart baking dish having mixing bowl shape.

In a medium bowl, whisk eggs, then add half & half and whisk to combine.

In a large mixing bowl, toss mung sprouts and sliced onion with flour, then sprinkle on remaining dry ingredients and toss to combine.

Pour on egg mixture to distribute, then fold ingredients untill well combined.

Spoon mixture into baking dish, creating a slightly rounded top.

Cover lightly with foil, reduce oven to 325F degrees and bake one hour. Allow to cool 5 min., then use a spatula to loosen sides from bowl and turn Mound upside down on a serving plate.

Cut a small conic section from the top to pour in 1/2 cup preferred sauce, then serve with extra sauce on the side. The conic section? Serve upside down, to a saucy guest of honor. :roll:


:thumright: Light soy sauce recipe:

1 1/2 cups chicken broth
2 tbsp soy sauce
1 tsp minced fresh ginger
2 1/2 tbsp cornstarch
2 1/2 tbsp water
2 tsp sesame oil
1/8 tsp garlic granules

:arrow: In a small bowl (or coffee cup), stir cornstarch and water until dissolved.

In a medium saucepan, combine chicken broth, soy sauce, and minced ginger; bring to a soft boil, then reduce heat to simmer. Slowly add cornstarch mixture to broth, stirring until sauce thickens. Stir in sesame oil, then cover pan and remove from heat (if not served immediately, reheat briefly before serving).

Tips: 1) Add 1/2 cup sliced green onions to the completed soy sauce for best presentation.
2) Add pieces of cooked chicken when the sauce is ready and heat to desired temperature,
then serve over cooked brown rice or oriental pasta.

Rod :D

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Sandy
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Re: UB Cookin'

Post by Sandy » Mon Jun 20, 2016 5:41 am

Hi Rod,
Before I forget, George enjoyed the Polenta Pea Casserole. I had to make a few modifications to it when I discovered that I didn't have quite enough polenta but it turned out very well with a beautiful golden brown crust. It was still good too a couple days later when crumbled into veggie soup. (something my parents used to do with cornbread but worked just as well with this casserole. :) )

Your two latest recipes sound very intriguing and are on my continually growing list of recipes to try. Thank you for doing the hard stuff (the trial and error) It has been loads of fun trying your creations.

Enjoy your week! :hithere
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 » Mon Jun 20, 2016 1:37 pm

Sandy,

Probably because of the real (and many) "trial and error" days in recent years, some current recipes are one-day creations; Saucy Mungstir Mound went from concept to completion in one day; the sauce took another day because I didn't have some of those ingredients (cornstarch, fresh ginger, soy sauce). Interestingly, the motivation is often food that will be discarded if I didn't rescue it with an impromptu recipe ... or recipes that capture the essence of "alternative meals" for food shortages or runaway inflation. ;)

:cheers: The Chilly Grape Chia with thawed dark cherries is now a frequent staple (aka "treat"). I tried to bond with chia seeds (mixed with applesauce) to increase daily fiber, but this concoction was perceived as "medicine" - not food. And the chia crunch was constant reminder (somehow) that dental expenses are a lifetime albatross for this well-exercised set of choppers.

Rod :D

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