UB Cookin'

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

Post by Sandy » Wed Nov 16, 2016 1:09 am

Hi Rod,
Sounds good but I have a question. What do you mean by creamed honey? I am not familiar with that term or product. Thanks! :D
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 Nov 16, 2016 3:36 am

Sandy,

(re: Wikipedia): "Creamed honey is honey that has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency."

However, this recipe just needs thick honey that does not pour (and mixes best when both butter and honey are chilled).

If possible, please correct the almond flour quantity to:
2 cups blanched almond flour

Rod

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Re: UB Cookin'

Post by Sandy » Thu Nov 17, 2016 1:54 am

I'm sorry, Rod. I always forget the information storehouse at my fingertips . :roll: :oops: (I have a love/hate relationship with my computer. :) ) Thanks for the clarification and yes, I will correct the almond flour amount.
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 17, 2016 2:20 am

Sandy,

This is the first time in decades that I bought creamed honey, so the term came to mind first
... and now I too know what is "creamed honey". I was attracted to its orange blossums,
bee-collected flavor and not its "creamed" consistency. ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Thu Nov 17, 2016 3:05 am

:scratch: Who knew?! The spell checker does phonetic spelling (re: "blossums") :roll:

Rod

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Southwestern Pub Chowder

Post by Amigoo » Fri Nov 18, 2016 4:22 am

Southwestern Pub Chowder

A synergistic blend of roasted red pepper soup, pub cheese, and mild salsa, creating an easy
cheese-enriched chowder with mildly spicy Southwestern flavors. Olé! to food synergy.

:roll Ingredients:

1 cup red lentils, rinsed
2 1/2 cups water
1 qt Red Pepper & Tomato Soup*
1 cup Chunky Mild Salsa*
1/2 tsp chipotle chile powder
1/2 tsp coarse black pepper
1/2 tsp garlic granules
1/2 tsp cumin powder
2 tsp paprika
2 tbsp dried cilantro
half of 8oz container Pub Cheese*
2 tbsp virgin olive oil
3 cups chopped onions
1 1/2 cups chopped jalapeño peppers
3 cups cooked chicken, bite-size pieces

* Try Pacific Roasted Red Pepper Soup
* Try Trader Joe's "Cheddar with Horseradish" Pub Cheese
* Try Pace Chunky Mild Salsa

:arrow: Directions:

In a large saucepan, rinse red lentils, then add 2 1/2 cups water.
Simmer lentils until all water is absorbed (about 20 min.).

While lentils are simmering, sauté (or microwave) in 2 tbsp olive oil,
chopped onions and jalapeño peppers until al dente.

Stir remaining ingredients (in order listed) into cooked lentils
(fold in chicken pieces last to minimize shredding).

Simmer chowder 30 min., gently stirring a few times.

Tip: Remove seeds and white flesh from jalapeño peppers to reduce heat.

Rod :D

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Re: UB Cookin'

Post by Amigoo » Fri Nov 18, 2016 4:37 pm

:sunny: A diabetes discovery journey ...

Often indicative of a need for medical attention, frequent thirst and subsequent urination
are also indicative of the body's elimination of excess blood sugar. So, this suggests that
we let our inner camel take the lead while we further reduce the daily sugars and
simple carbohydrates consumed. ;)

Rod

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Re: UB Cookin'

Post by Amigoo » Sat Nov 19, 2016 6:42 pm

:sunny: A diabetes discovery journey ...

Organic quinoa is a diabetes-friendly grain (IMO),
causing less "brain fog" than common grains (IME)*
and supplies good protein (unlike some grains). :roll

* In My Experience

Rod :D

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EZ Spinach 'n Taters

Post by Amigoo » Sun Nov 20, 2016 7:36 am

EZ Spinach 'n Taters

A convenience hot dish that upgrades frozen spinach;
best enjoyed with al dente onions and potatoes.

:arrow: Directions:

While frozen spinach is simmering in a medium pan,
microwave onion and red potato slices until al dente.
Spead over simmering spinach, then gently mix when
spinach is heated. Serve with olive oil, salt & pepper,
and preferred cheese (optional).

:idea: Tips: Cut potato and onion into irregular, thin slices
for best presentation. Equal portions of spinach, onion,
and potato are appealing. :lol:

Rod :D

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Morning Millet Loaf

Post by Amigoo » Tue Nov 22, 2016 10:21 pm

Morning Millet Loaf

Yellow millet and eggs are very complementary! This tasty breakfast loaf
may be served at any meal and refrigerates well for microwave reheating.

:roll Ingredients:

1 cup organic yellow millet
2 2/3 cups water
1 med. onion, chopped
1 tbsp light olive oil
2 xlg eggs
3 xlg egg whites
1/3 cup half & half
1/2 tsp garlic granules
1 tbsp dried parsley
1 tsp salt

:arrow: Directions:

In a medium saucepan, rinse millet and drain well, then add water. Simmer 30 min.,
then remove from heat and let millet absorb remaining water (about 15 min.)

Preheat oven to 350F degrees; lightly oil a 1 1/2 quart glass loaf dish,
then microwave (or sauté) onion until al dente.

Whip eggs in a medium mixing bowl, then whisk in half & half and spices.
Stir in cooked millet and onion (include olive oil if it was not used for sauté),
then spoon into glass loaf dish, creating a rounded top.

Reduce oven to 325F degrees, cover baking dish loosely with foil, and bake 45 min.
Increase oven to 350F degrees, remove foil and bake 30 min. (or until light brown on top).

Optional: For final 10 min. of baking, spread on 1 cup shredded cheese (try cheddar).

Tip: Excellent, served with mild Mexican salsa. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Nov 23, 2016 1:52 am

Thanks Rod,
I was just thinking as I read the recipe how wonderful the kitchen would smell as it was baking. :bana:
Thank you for another great recipe. :sunflower:
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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Morning Millet Loaf

Post by Amigoo » Sat Nov 26, 2016 7:06 pm

Re: Morning Millet Loaf - http://board.1111angels.com/viewtopic.p ... 75#p193498

:idea: Add a cup of diced celery tops and use another XLG egg (or 5 jumbo)
for more veggie appeal, extra moisture, and complementary flavor.

Rod :D

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Re: UB Cookin'

Post by Amigoo » Sun Nov 27, 2016 8:25 pm

:sunny: A diabetes discovery journey ...

After many months of testing and observation, I'm convinced that most highly-processed flour is counterproductive for controlling blood sugar - the speed at which the body converts these carbohydrates to sugar seems to be the problem ... even for more nutritious grains.

Admittedly, eliminating flour from daily fare is a challenge but easier blood sugar control makes this lifestyle adaptation tolerable, IMO. :roll:

Note: Most foods that quickly convert to sugar should be taboo, at least for daily consumption. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Nov 28, 2016 2:00 am

Hi Rod,
We love bread over here and must admit we came to the same conclusion that you did with flour. :( so we carefully moniter our consumption of this most delicious reason for being alive. (LOLsome of us have more trouble then others limiting it as you may have noticed. :roll: :oops: ) Some diabetic relief though, might be made when one is imbibing on the occasional "object of your desire" by eating 1/2 doz. to a doz. raw almonds just afterward. (This is just one tip that came from Gabriel Cousens, MD in his book, "There is a Cure For Diabetes" . ) it seems to help slow down the rate that the sugar goes into the system. :scratch:

I like the idea of the celery tops in the Morning Millet. Celery is awesome in stuffing so this has to be good, right? :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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Goji Blue Synergy

Post by Amigoo » Tue Nov 29, 2016 12:04 am

Goji Blue Synergy

Who knew?! Dried goji berries and frozen blueberries combine well, increasing nutrition and taste!
And note that no sugar is added (the natural sugar in the berries is sufficient). 8)

:roll Ingredients:

2 lbs frozen blueberries, rinsed
3 tsp pectin powder*
1 cup dried goji berries, soaked

:arrow: Directions:

Sort, then stir goji berries into 2 cups very hot water and let soak 2 min.; drain well.

In a medium saucepan, briefly rinse frozen blueberries (to remove ice crystals),
then heat just until simmering; stir in pectin powder, teaspoon by teaspoon.

When pectin is completely dissolved, stir in moistened goji berries,
then allow mixture to cool before refrigeration in a covered container.

:cheers: Excellent, served with walnut pieces or sliced almonds!

* Try Pomona's Universal Pectin (don't use the calcium powder).

Tip: Push pectin powder into simmering blueberries with the back of a spoon to minimize
sticky clumping of pectin. Then, scrape spoon's back with side of another spoon or fork.

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Nov 29, 2016 6:19 am

Adding Goji berries and powdered pectin to this week's shopping list. (We have the frozen blueberries)
Thanks Rod! I'm looking forward to trying this recipe. :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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Goji Blue Synergy

Post by Amigoo » Fri Dec 02, 2016 11:06 pm

Re: Goji Blue Synergy - http://board.1111angels.com/viewtopic.p ... 75#p193536

:roll For Goji Blue Synergy+ ...

When mixture is cooler, stir in 2-3 tbsp organic acai powder before refrigeration,
then stir briefly before first serving. Antioxidants with substance ... and taste!

Rod :D

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Mother of Apples

Post by Amigoo » Sun Dec 04, 2016 7:33 pm

Mother of Apples (for daily snackin')

:arrow: Combine 2 cups apple cider (or juice)
with 1/4 cup raw apple cider vinegar*
and 2 med. crisp red apples, sliced.

* contains the "mother" of vinegar. :roll

Refrigerate between servings.
(try with a sprinkle of cinnamon;
also consume the juice) ;)

Rod :D

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Basic Barley Medley

Post by Amigoo » Mon Dec 05, 2016 8:31 pm

Basic Barley Medley

A simple combination of ingredients that is so versatile!
Consume as a side dish (even add meat, cheese, poultry, or fish)
or stir into soups, stews, and casseroles. 8)

:roll Ingredients:

1 cup pearled barley, cooked*
2 cups frozen green peas, thawed & rinsed
1 large yellow or white onion, chopped & cooked al dente
3 tbsp virgin olive oil, divided
1/2 tsp garlic granules
1/2 tsp coarse black pepper
1 tsp salt

* Sort and rinse 1 cup pearled barley, cover with 1" of water,
then let soak at least 3 hours. Pour off water, cover with 1/4"
fresh water and simmer until all water is absorbed (about 35 min.).
(add more water as necessary to keep barley just covered)

:arrow: Directions:

Sauté onion (or microwave) in 1tbsp olive oil until al dente.

In a large mixing bowl, combine barley, peas, and onion;
stir in olive oil, then garlic, salt, and pepper (optional).
Keep refrigerated between servings.

Tip: Try combined with tomato soup. ;)

Rod :D

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Barlioca Pudding

Post by Amigoo » Tue Dec 06, 2016 10:55 pm

Barlioca Pudding (like "tapioca")

A more nutritional, chewy version of tapioca pudding, but with similar flavor
and with hearty texture. Increase sugar to 1/3 cup for more sweetness.
Try with a sprinkle of cinnamon (and/or nutmeg) when served.

:roll Ingredients:

1 xlg egg
2 xlg egg whites
1/3 cup water
1/3 cup half & half
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1 cup pearled barley, cooked*

* In a medium sauce pan, sort and rinse 1 cup pearled barley, then soak 4 hours,
covered by 1" water. Rinse and drain well, stir in 1 2/3 cups water and simmer
until all water is absorbed (about 25 min.). Stir briefly, then allow to cool 10 min.
before adding to egg mixture.

:arrow: Directions:

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

In a glass quart measuring cup (or med. bowl), whip eggs until foamy,
then whip in remaining ingredients except cooked barley.

Gently stir in cooked barley, then pour into baking dish.

Loosely cover baking dish with foil, set on lower oven rack,
reduce oven to 325F degrees and bake 1 hour 15 min.

:idea: Note: 2/3 cup milk may be substituted for half & half + water.

Rod :D

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Coconut Oil Cubettes

Post by Amigoo » Tue Dec 06, 2016 11:46 pm

Coconut Oil Cubettes (sweet 'n spicy topping; great with Barlioca Pudding:
http://board.1111angels.com/posting.php ... 2#pr193586

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

Combine 1 1/2 cups virgin coconut oil and 1/3 cup raw honey
(both ingredients should be cool and coconut oil not cold).

Spread mixture on tray and cover with plastic wrap
(wrap will rest on surface of mixture), then press down
with bottom of another tray to flatten mixture.

Refrigerate overnight to harden, then remove plastic wrap
and cut hardened coconut oil into small squares.

In a large, chilled mixing bowl, gently stir coconut oil squares
with 3 tsp cinnamon and 1 1/2 tsp nutmeg (optional).

Keep refrigerated in a covered container between servings.
Excellent, served with walnuts and black mission figs.

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Dec 07, 2016 12:11 am

Hi Rod,
I am getting well behind in trying my hand at your culinary creations. These latest recipes are no exception to that list I wish to try either. Thank you! I made the Goji Berry Blue Synergy a couple days ago. It was delicious. :sunflower: However, I inadvertently forgot to buy the fruit pectin the last foray to the store so I peeled an orange as you would an apple and added it to the berries as they simmered.(I removed it of course before eating. The natural pectin in the orange pith was enough to thicken the mixture. It caused me to wonder how mandarin segments might taste in this yummy mixture. Anyway it was a wonderful treat and nice to know a healthy one at that! :thumright:
Thanks again!
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 Dec 07, 2016 6:33 pm

:sunny: A diabetes discovery journey ...
Current perspective (easy "rule of thumb")

:idea: For best blood sugar control, eliminate dietary sugar, pulverized grains (flour),
and large portions of dried fruit*. Instead of adding sweetener to recipes, use
conservative toppings (for any sweetness desired). ;)

Most recent discovery: Cooked barley is diabetes friendly! and is so versatile
for soups, stews, and side dishes. Cooked al dente seems best. :roll

:duh * Fruit juice concentrate and beverages can supply too much sugar,
even when consumed in normal portions; check all labels!

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Dec 07, 2016 9:41 pm

Rod Wrote:
Cooked barley is diabetes friendly!
:bana: That is great news!

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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Basic Barley 'n Mushrooms

Post by Amigoo » Sat Dec 17, 2016 1:42 am

Basic Barley 'n Mushrooms

A great side dish or soup base (just add preferred broth or soup).

:roll Ingredients:

1 cup pearled barley, rinsed
1 large onion, chopped
1 1/2 cups chopped mushrooms*
2 tbsp dried parsley
3 tbsp virgin olive oil
1/2 tsp coarse black pepper
1 tsp salt

* Baby bella mushrooms complement these flavors!

:arrow: Directions:

In a medium sauce pan, sort and rinse 1 cup pearled barley, then soak 4 hours,
covered by 1" water. Rinse and drain well, stir in 1 2/3 cups water and simmer
until all water is absorbed (about 25 min.).

While barley is cooking, steam (or microwave) mushrooms, then chopped onion,
to al dente texture; drain well and set both ingredients aside.

When barley is ready, mash with potato masher to create mixture of textures.
Add 1 cup hot water (or broth), then stir in olive oil and spices;
fold in cooked mushrooms and onion.

Rod :D

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