UB Cookin'

A forum to discuss the Urantia Book.
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Southwestern Mini-Mounds

Post by Amigoo » Thu Sep 03, 2015 11:30 pm

Re: Pumpkin Bean Soup - http://board.1111angels.com/viewtopic.p ... 25#p189913
What to do with the left over, warm oat bran? Make Southwestern Mini-Mounds:
http://www.breadexperience.com/southwestern-minimounds/

;) Reduce water to 1 cup since oat bran is already moistened.

:idea: Skip these flavorings to bake plain pumpkin Mounds:
dried cilantro, chipotle chile pepper, garlic granules, paprika

Rod :D

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Pumpkin Bean Soup

Post by Amigoo » Fri Sep 04, 2015 12:18 am

Re: Pumpkin Bean Soup - http://board.1111angels.com/viewtopic.p ... 25#p189913

:idea: This recipe bonds well with fresh green asparagus! (try 2 cups chopped; reduce celery or skip)

Rod :D

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Kitchen Towels

Post by Amigoo » Fri Sep 04, 2015 12:52 am

:idea: Paper towels are so convenient! but their use (and expense) can be minimized. "Pick-a-Size" is welcome convenience, but "Pick-a-Size Less Often" is the new norm in this kitchen. ;)

I use two dish towels for dishes (only) and a smaller hand towel for drying hands. This new norm mantains better kitchen hygiene (dishes are dried with cleaner towels) and the hand towels can (should) be replaced every day (not much weekly volume for the clothes washer).

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Sep 04, 2015 3:12 am

Hi Rod,
This is just the ticket for supper tonight...(Pumpkin Bean Soup) We will be getting back latter then usual as George has a late Doctor's appointment on top of the escarpment. So I will definitely need something warm and soothing after that hair raising trip down the unbelievably steep and curvy Macquarie's pass. (George on the other hand, will need a sedative after having transported me down the mountain. :lol: :oops: )
I do not think I have enough oat bran now for both the Ruis rounds and the soup so this time around I am opting for soup.

I will work on "our" ;) recipe index over the week end. Do you have some tried and true suggestions for the categories. For instance I suspect it might be wise to separate Quick breads and Breads with your prowess in this area. ( I am also ambitious and hoping other people will also jump in with their favourite "healthyish" recipes. And that we will have sooo much in the way of volume we must be quite detailed for convenience. :mrgreen: )
I know I have only put in one recipe so far so I am not holding up my own end of the dream. :roll: :lol:

Well, have a good week end... (It's already Friday in our Time zone. :hithere )
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 » Fri Sep 04, 2015 5:29 am

Sandy,

Here are some ideas for major categories - a good selection of major categories should allow sub-categories to be developed when really needed. Detailed sub-categorization is probably unimportant now*, especially since management of UB Cookin' could become a full-time job.

Beverages
Breads (Quick Breads, Yeast Breads, Muffins)
Casseroles
Desserts (Ice Cream, Pudding, Cakes, Pies)
Kitchen (Tips, Procedures)
Legumes
Meats (Beef, Chicken, Fish)
Sauces
Soups
Spreads (Jams, Jellies, Condiments)

Analysis: Create a good selection of major categories, but identify sub-categories only as a sub-title of the major category (like "Breads", above).

Rod

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OJ Tea

Post by Amigoo » Fri Sep 04, 2015 4:24 pm

Who knew? Green tea and orange juice have tasty, nutritious synergy!
(when convenient, thaw frozen orange juice before starting
and pre-chill bottled water* in the refrigerator) ;)

:roll Ingredients:

1 gallon bottled water (plastic bottle)
12oz can concentrated frozen orange juice (OJ)
4 bags organic green tea (single servings)

Directions: :arrow:

Fill a 2 cup glass measuring cup with water from a full gallon of bottled water. Heat the water to simmering in a microwave (about 5 min.), then add 4 green tea bags and let steep 3-4 min. (typical brewing time). Pour off 12oz of water (size of frozen orange juice can) from the bottle into a glass for drinking later.

When tea is brewed, discard bags and pour 2/3 into water bottle, then add thawed orange juice and stir well. If OJ is not thawed, scoup it into the remaining hot tea, dipping the spoon each time (to warm it); stir slowly until OJ is completely thawed.

Pour OJ and remaining tea into water bottle, replace cap, shake briefly and refrigerate. Perhaps more water than recommended for the OJ, but still a tasty, nutritious drink ... with the convenience of the plastic bottle! :idea: Add 3 tbsp fresh lemon juice for greater synergy!

* 2 cups of water will be heated in the microwave, so pour into measuring cup, cover with plastic wrap,
and save for OJ Tea preparation later. Remove plastic wrap before heating water in the microwave.

Rod :D

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Free Spirit

Post by Amigoo » Fri Sep 04, 2015 11:34 pm

Sandy,

:idea: 1. One more (intriguing) major category for the Recipe Index: Free Spirit.
These are recipes that adapt easily to other ingredients and quantities.

The experimental loaf (leftover oat bran from Pumpkin Bean Soup*)
that I just put into the oven has Free Spirit potential. :finger:
I'll post this loaf recipe when it's satisfactory.

:idea: 2. Instead of category, add a tag (or icon or idea smilie :idea: ) to the recipe name in the Index.
Why/how the recipe is Free Spirit could also be posted later with recipe name as Subject
... and this allows others to share their "new & improved" version. :roll

* Pumpkin Bean Soup - http://board.1111angels.com/viewtopic.p ... 25#p189913

Rod :D

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Broccoli Rice Loaf

Post by Amigoo » Sun Sep 06, 2015 10:12 am

Broccoli Rice Loaf

An economical way to use more of fresh broccoli stalks, saving florets for a gourmet side dish. Although this recipe was inspired by the leftover oat bran from the Pumpkin Bean Soup, soaking oat bran just for this recipe allows the broth to be saved for soup.

:roll Ingredients:

3 1/2 cups boiling water
1/2 cup light oat bran

1 cup organic brown rice
2 cups water
2 tbsp vigin olive oil
1/2 tsp garlic granules
2 tbsp Herbes de Provence
1/2 tsp black pepper
1 tsp salt

1 tsp dry yeast
2 large egg whites, whipped
3/4 cups dark rye flour

1 cup yellow onion, diced
1 cup broccoli stalks, diced*
1/2 cup celery tops, diced

* easiest: cut stalks into small pieces,
then use a hand chopper to dice.


Directions: :arrow:

Lightly oil a medium bread pan and set aside.

In a large sauce pan, rinse brown rice, then add 2 cups water,
bring to a boil, then reduce heat and simmer until all water
is absorbed (about 35 min.).

In a quart size glass measuring cup containing very hot boiled water,
stir in oat bran, cover, and set aside for 20 min.

When rice is cooked, stir in olive oil then dried herbs and spices;
set aside. In a small bowl, whip egg whites for next step.

Strain broth from oat bran, saving 1/3 cup for this recipe;
refrigerate remainder of broth in a covered container (or discard).
Return oat bran to measuring cup and add the 1/2 cup of broth.
Stir in dry yeast, add egg whites and stir well to mix, then add
rye flour and stir vigorously to combine.

Spoon oat bran mixture into cooked rice, stir well to mix,
then stir in diced vegetables. Spoon mixture into oiled
bread pan, creating a slightly rounded top.

Cover loaf with plastic wrap and allow to rest in a warm place 30 min.
After 15 min., turn on oven to 350 degrees.

When loaf is ready, remove plastic wrap, cover lightly with foil
and bake 1 hr., then reduce oven to 325 degrees, remove foil
and bake 30 min. Allow loaf to cool slightly, then serve hot.

Rod :D

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Broccoli Rice Loaf

Post by Amigoo » Mon Sep 07, 2015 5:47 pm

:oops: Recipe change:

"1 1/4 cups dark rye flour" should be "3/4 cup dark rye flour".
"1/2 cup oat bran broth" should be "1/3 cup oat bran broth"

Obviously, a recipe still in development. :roll:

Rod ... :bike: ...

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Broccoli Rice Patties

Post by Amigoo » Tue Sep 08, 2015 8:45 am

Broccoli Rice Patties

Adaptation of the Broccoli Rice Loaf, creating vegetarian patties with breakfast sausage flavors and texture. Instead of creating a loaf, this mixture is formed by hand into thick patties, then pressed between sheets of waxed paper (or plastic wrap) and refrigerated overnight. Slightly less water for the brown rice contributes to better texture, as well as the dry yeast which creates tiny pockets of air. Generous quantities of herbs allow sausage flavors to dominate.

:roll Ingredients:

3 1/2 cups boiling water
1/2 cup light oat bran

1 cup organic brown rice
1 3/4 cups water
2 tbsp vigin olive oil
1/2 tsp garlic granules
2 tbsp Herbes de Provence
1 1/2 tbsp dried rubbed sage
1 tbsp crushed fennel seeds*
1 tsp coarse black pepper
1 1/2 tsp salt

1 tsp dry yeast
2 large egg whites, whipped
1 cup dark rye flour

1 cup yellow onion, diced
1 cup broccoli stalks, diced**

* crush dried fennel seeds to medium grind
with mortar & pestle or seed/bean grinder.
** easiest method: cut stalks into small pieces,
then use a hand chopper to dice; save florets
for a broccoli side dish.


Directions: :arrow:

In a large sauce pan, rinse brown rice, then add 1 3/4 cups water,
bring to a boil, then reduce heat and simmer until all water
is absorbed (about 35 min.).

In a quart size glass measuring cup containing very hot boiled water,
stir in oat bran, cover, and set aside for 20 min.

When rice is cooked, stir in olive oil then dried herbs and spices;
set aside. In a small bowl, whip egg whites for next step.

Strain broth from oat bran, saving 1/3 cup for this recipe;
refrigerate remainder of broth in a covered container (or discard).

Return oat bran to measuring cup and add the 1/3 cup of broth.
Stir in dry yeast, add egg whites and stir well to mix, then add
rye flour and stir vigorously to combine.

Spoon oat bran mixture into cooked rice, stir well to mix, then
stir in diced vegetables. Cover mixture and let rest 30 min.

Stir mixture, then form into medium size patties and place evenly
on a baking tray covered with a sheet of waxed paper or plastic wrap.

Cover patties with another sheet of waxed paper, press down lightly
with the bottom of another baking tray, remove top baking tray
and refrigerate patties overnight.

Lightly fry both sides of patties in virgin olive oil; unused patties
may be frozen, but should be cooked first.

Rod :D

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Broccoli Rice Patties

Post by Amigoo » Tue Sep 08, 2015 9:34 am

Re: Broccoli Rice Patties - http://board.1111angels.com/viewtopic.p ... 50#p189950

:oops: The recipe author forgot that the vegetables were cooked during the baking of the Broccoli Rice Loaf - this complete cooking will not occur with frying the patties. So ... either mince the vegetables (instead of dicing) or sauté them in 1 tbsp olive oil until al dente. Either solution may be acceptable, depending on desired texture.

Rod :roll:

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EZ Boiled Eggs

Post by Amigoo » Wed Sep 09, 2015 5:17 am

EZ boiled eggs (actually steamed)

:cheers: After decades of hard-boiling eggs, then peeling them (or attempting to), a new use for a heat-resistant bowl is discovered! The 32oz Ziploc VersaGlass bowl with flexible lid, for example, is the perfect size to steam 6-8 large eggs along with extra egg whites (my preference):

Lightly coat the glass bowl with soft butter (try Land O'Lakes "Butter with Olive Oil"), crack open 4 eggs into the bowl, saving the yolks for other uses, then crack open 6-8 whole eggs into the bowl. For this method, don't worry about precise separation of the yolks, but try to create half an inch separation for easier cutting when the eggs are cooked. ;)

Place bowl (without lid) in a medium sauce pan containing 3/4" water. Sauce pan should be large enough to allow 1/2" space around the corners of this square bowl and have a domed lid (for steam to slide to the side of the pan). A flat metal strip (or thin boiling ring) under the pan minimizes the bowl's rocking while the water is simmering.

Simmer eggs on medium heat about 20-25 min. or until whites of eggs in center of bowl are firm. Allow eggs to cool, then apply lid and keep refrigerated; a soup spoon seems easiest for scouping out eggs as needed. Pour off any accumulated water from steaming before refrigerating eggs.

:idea: Tips: A super easy way to hard-boil eggs for egg salad! Scoup steamed eggs into a mixing bowl and use a pastry cutter to "chop" them into small pieces. Also, with practice, a scouped egg will have appearance somewhat similar to a hard-boiled egg that was peeled.

Wow! An unexpected benefit of steaming eggs: I usually had to rinse refrigerated, peeled hard-boiled eggs several times a week to prevent accumulation of a slippery, unpleasant-smelling coating. These steamed eggs do not have this problem! (no rinsing required)

Rod :D

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Mini-Mounds of Maize

Post by Amigoo » Wed Sep 09, 2015 5:49 pm

Mini-Mounds of Maize (makes 8 Mini-Mounds)
LOL: Sounds like "Mini-Mounds amaze!"

:roll Ingredients:

1 1/4 cups warm water
1 1/2 tsp dry yeast
1 1/4 cups organic cornmeal
1/2 cup light oat bran
1 tbsp sugar

3/4 tsp salt
1 1/4 cups bread flour
3 tbsp virgin olive oil
Bread flour for cookie sheet

Directions: :arrow:

Lightly coat cookie sheet with olive oil, then coat with bread flour and tap to remove excess. Pre-heat oven to 375 degrees.

In a warm glass quart measuring cup, add warm water, stir in yeast and cornmeal, then oat bran and sugar; cover and let mixture rest 15 min.

Stir in bread flour and salt, then add olive oil and stir vigorously to combine.

Drop spoonsful of batter evenly onto floured cookie sheet, then let rest in a warm place 5 min.

Bake 40-45 min., then immediately separate from cookie sheet with a slotted turner; serve warm.

Rod :D

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Mini-Mounds of Maize

Post by Amigoo » Thu Sep 10, 2015 5:45 am

:scratch: Hmmm ... I'll try parchment paper* with the next batch
(or a non-stick baking pan) :roll:

* instead of floured cookie sheet.
:idea: 9 Mini-Mounds instead of 8 seem best.

Although this recipe is still a "work in progress", it's acceptable now.
And the just-baked crunch is very appealing! (even more with butter)

Add another tbsp of sugar and the taste is similar to cornflakes. ;)
Also tasty with sunflower seed butter (try Sunbutter brand).

Even interesting with Blueberry Compote - http://board.1111angels.com/viewtopic.p ... 32#p189778
(I become a kitchen shark when experimenting - anything is worth a nibble) :lol:

Rod :D

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Mini-Mounds of Maize

Post by Amigoo » Thu Sep 10, 2015 7:06 am

Re: Mini-Mounds of Maize - http://board.1111angels.com/viewtopic.p ... 50#p189961

:idea: ... or ty this batter as "dumplings" on Mexican (or other) casseroles.
(allow space between some dumplings)

:idea: ... or turn the Mound over and top with cheese, herbs, spices, whatever.
(microwave a few minutes to melt cheese)

Rod ... :bike: ... (off to make another belt hole)

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EZ Distilled Water

Post by Amigoo » Thu Sep 10, 2015 3:54 pm

EZ Distilled Water

Actually, not that easy: the Drip, Drip, Drip method means lotsa time required. :!:
But collect the information from the internet now and print it for emergency use.

A pressure cooker with a spout on top is the main device; food-grade, heat-resistant
plastic or metal tubing is also required. And the water might need to be filtered
before it's poured into the pressure cooker.

:idea: Here are instructions for a serious home-crafted water distiller:
http://www.survivalresources.com/Articl ... iller.html

No time for crafts? Just buy a distiller - many models are available.
BTW: Bottled water is probably available now (the best plan). ;)

Rod :D

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Oat Bran Cereal

Post by Amigoo » Thu Sep 10, 2015 5:22 pm

:idea: Hardly a recipe (hot water and oat bran), but the grind of this oat bran
is worth noting because of the ease of preparation (and nutrition):

:cheers: "Must Have" survival food: Bob's Red Mill High Fiber Oat Bran.
Fine grind allows this to be soaked in very hot, boiled water 20 min.
for an easy, nutritious meal: 2 1/2 cups water, 1 cup oat bran.

Of course, not fine dining but comforting survival nutrition.
6 packages is a good choice; get other stuff to embellish it.
(even a sardine is complementary when you're hungry) ;)

8) Did the 11:11 time stamp when I sent this by email to friends
suggest that Midwayers like oat bran? :lol: ... or that simple
preparation for difficult times has good value?

Rod :D

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Mini-Mounds of Maize

Post by Amigoo » Fri Sep 11, 2015 2:32 am

Mini-Mounds of Maize (makes 8 Mounds)
[refined recipe with some flour in proof]

:roll Ingredients:

1 1/4 cups warm water
1 1/2 tsp dry yeast
1 1/4 cups organic cornmeal
1/2 cup light oat bran
1/4 cup bread flour
1 tbsp sugar

3/4 tsp salt
1 cup bread flour
2 tbsp virgin olive oil
Bread flour for cookie sheet

Directions: :arrow:

Lightly coat cookie sheet* with olive oil, then coat with bread flour and tap to remove excess. Pre-heat oven to 375 degrees.

In a warm glass quart measuring cup, add warm water, stir in yeast and cornmeal, then oat bran, 1/4 cup flour, and sugar; cover and let mixture rest 15 min.

Stir in salt and remaining bread flour, then add olive oil and stir vigorously to combine.

Drop spoonsful of batter evenly onto floured cookie sheet, then let rest in a warm place 5 min.

Bake 40-45 min.; immediately separate Mounds from cookie sheet with a slotted turner and serve warm.

* Other options: parchment paper or non-stick baking pan.

Rod

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PDQ Oat Bran Bread

Post by Amigoo » Fri Sep 11, 2015 3:24 am

PDQ Oat Bran Bread - http://allrecipes.com/personal-recipe/6 ... ran-bread/

A fairly simple yeast bread, combining oat bran and spelt flour, and benefitting from the discovery (finally) that more oat bran is easier to include in a yeast bread recipe if the oat bran is first soaked in a proof. ;)

Rod :D

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Jalapeño Cornbread

Post by Amigoo » Fri Sep 11, 2015 3:33 am

Jalapeño Cornbread - http://allrecipes.com/personal-recipe/6 ... cornbread/

In North Texas, it's OK for cornbread to be gourmet - even the main meal! (at least, for brunch) :roll:

Rod :D

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Lively Pace Chicken

Post by Amigoo » Fri Sep 11, 2015 3:47 am

Lively Pace Chicken - http://allrecipes.com/personal-recipe/6 ... e-chicken/

While Pace Salsa might be sold worldwide, Head Country Barbecue Sauce may be more regional. This is a tamed (not so Western) barbecue sauce, with a sweet complexion, and very complementary to two-legged longhorns (chickens, aka Leghorns and their kin). :roll:

This sauce recipe makes cold servings equally enjoyable as those hot from the oven! ;)

Go international and serve with Mini-Mounds of Ruis - http://board.1111angels.com/viewtopic.p ... 32#p189820

Rod :D

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Pumpkin Patch Pancakes

Post by Amigoo » Fri Sep 11, 2015 3:56 am

Pumpkin Patch Pancakes - http://allrecipes.com/personal-recipe/6 ... -pancakes/

Spelt flour and pumpkin puree make tasty pancakes with an unusually appealing texture (no white flour fluff or whole wheat fiber focus). ;)
Hmmm ... so that's where all the maple syrup went! :roll:

Rod :D
Last edited by Amigoo on Fri Sep 11, 2015 4:06 am, edited 1 time in total.

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Spicy Cannellini Dip

Post by Amigoo » Fri Sep 11, 2015 4:04 am

Spicy Cannellini Dip - http://allrecipes.com/personal-recipe/6 ... llini-dip/

Excellent with tortilla chips!

Chef's secret: this recipe was developed with Pace Mild Salsa. :shock:

Rod :D

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Portabeluga

Post by Amigoo » Fri Sep 11, 2015 4:29 am

Portabeluga - http://allrecipes.com/personal-recipe/6 ... rtabeluga/

What's a "Portabeluga"? A portside beluga whale on a whale-watching cruise? :lol:
No, "porta" (portabella musrooms) and "beluga" (lentils) were combined in this earthy pasta sauce, having intriguing textures and flavors.

:idea: Opportunity to spar with hungry urchins:
"What's for dinner?" "Portabeluga"
"Funny! But what's for dinner?" :?

Re: Gourmet Turmeric Sauce - http://www.breadexperience.com/gourmet-turmeric-sauce/

Rod :D

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Celebration of Borscht

Post by Amigoo » Fri Sep 11, 2015 4:40 am

Celebration of Borscht - http://allrecipes.com/personal-recipe/6 ... f-borscht/

:study: From the description ...

"When a community gathering might be inspired by the bright colors, intriguing flavors and enticing aroma of a holiday soup, consider this borscht recipe (that would also benefit from a little community assistance). The resulting quantity of soup (about 7 quarts) is worth the extended preparation - a heart-warming celebration of community!"

The goal was not to create such a caldron of borscht - it just happened while exploring for an international borscht identity. :roll:
But the fact that "community" became the essence of its festive preparation and joyful consumption is sublime.

Rod :D

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