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Re: UB Cookin'

Posted: Tue Feb 28, 2017 4:11 pm
by Amigoo
Sandy,

:roll: I contemplated my sprouting green lentils this morning, wondering how I would create a casserole.
The ingredients for these breadsticks (including the cauliflower) all seem ideal for the mixture :!:
I'll add a large, chopped onion to balance the moisture. :roll

Both riced cauliflower and riced broccoli are available in some stores now. 8)

Rod :D

Re: UB Cookin'

Posted: Wed Mar 01, 2017 2:08 am
by Sandy
Those are some wonderful ideas, Rod... The lentil sprouts will add protein and the onions wonderful flavor and even a touch of sweetness to the cauliflower mixture. (I adore onions...cooked anyway)
Let us know how it tuns out. :thumright:
xxSandy

Re: UB Cookin'

Posted: Wed Mar 01, 2017 3:50 am
by Amigoo
Sandy,

:finger: There's a good chance that the next mixture will be a recipe!
I'll include fresh asparagus and a creamy soup* for moisture/flavor
and some brown rice for carbohydrate balance ... :roll
* or oat bran broth.

... as soon as I deal with the "never-ending servings" casserole
made with the previous batch of sprouted lentils. :roll:

;) I suspect that I'm being encouraged to maintain a weekly habit
of sprouting green lentils because of their excellent nutrition.
That they love casseroles is "revelatory"! 8)

Rod :D

Re: UB Cookin'

Posted: Wed Mar 01, 2017 5:59 pm
by Amigoo
Sandy,

This second "never-ending servings" casserole (with oat bran broth, brown rice, asparagus, etc., but no riced cauliflower) is tasty but a bit too much work for the potential convenience of sprouted lentils. And the cup of brown rice (carbohydrates) was not so diabetes friendly. :(

The next batch of sprouted lentils will be used for lentil soup with the usual "happy family" of complements: sautéed celery, onion, carrots, plus simple herbs and spices. Chicken broth is a good choice to permit adding pieces of cooked chicken just before serving; vegetable broth would be a good choice to add pieces of cooked fish. :roll (and beef broth for pieces of cooked beef)

Of course, asparagus can always be rationalized as a member of this happy family. ;)

Rod :D

Re: UB Cookin'

Posted: Fri Mar 03, 2017 3:46 am
by Sandy
Hi Rod,
I had a good chuckle when reading about the never ending casserole. I've run into those here too. There comes a point when George balks and says, "enough is enough!" and so then it is up to me to finisher 'er' off...since I can't abide food wasting these days. (our own anyway) I've found with both lintels and sprouted lintels that "a little goes a long way." But it never seems like so much when you're pouring the lintels into the jar for sprouting. :shock:

Have a good week end and thanks for the casserole suggestions. :sunny:
xxSandy

Very Berry Chia

Posted: Fri Mar 03, 2017 8:42 am
by Amigoo
Re: Very Berry Chia - http://board.1111angels.com/viewtopic.p ... 00#p190782

Healthier, hearty chia option: :roll

Thaw 3 lb pkg of frozen blueberries, mash to remove juice,
then add 1/3 cup of the juice to the berries.

Heat berries until simmering, then slowly stir in 2 tsp pectin,
then stir in 1/3 cup dark chia seeds.

Allow to cool, stir briefly, then refrigerate in covered container.

Rod :D

OB Barmbrack

Posted: Fri Mar 03, 2017 7:27 pm
by Amigoo
OB Barmbrack

A yeasted, oat bran and spelt flour, spoon-kneaded bread, somewhat similar
to Irish Barmbrack. This recipe started as morning oat bran, but was boring
... and soon became finger food (gently sweet 'n moist oat bread). 8)

Baker's oven blessing: "Oh, be Barmbrack :!: "

:roll Ingredients:

2 cups water
1/2 rounded cup coarse oat bran
1/4 cup brown sugar
1 1/2 tsp dry yeast
1/2 tsp cinnamon
1/4 tsp salt
3 xlg egg whites, whipped
2 cups spelt flour
2 tbsp light olive oil
3/4 cup zante currants (small raisins)
1 1/3 cups chopped walnuts

:arrow: Directions:

Slowly add oat bran to a med. pan of simmering water, then
stir occasionally for several minutes. Remove pan from heat,
cover, and let oat bran soak 20 min., stirring a few times.

Lightly oil a 10" x 10" baking pan, then dust with flour.
Pre-heat oven to 375F degrees.

When oat bran has cooled to "very warm", stir in ingredients
in the order listed. Before adding currants and walnuts, stir
batter vigorously (the kneading); fold in currants and walnuts.

Spoon thick batter into prepared baking pan, creating a rounded top,
then reduce oven to 350F degrees and bake 1 hr. 10 min.

Tip: Allowing batter to rise in pan 20 min. was in the draft recipe,
but this hungry baker just tossed the pan right into the oven ...
and was satisfied with the resulting hot BOBB. :roll:

Rod :D

OB Barmbrack

Posted: Sat Mar 04, 2017 4:14 am
by Amigoo
Re: OB Barmbrack - http://board.1111angels.com/viewtopic.p ... 75#p194259

:scratch: Who knew?! OBC Barmbrack pre-dates the OB recipe!

Include 1/2 cup 100% cocoa, increase the yeast to 2 tsp
and stir vigorously! Like a sailor on a kneady mission. :roll:
(mix with spelt flour first, then add to batter;
add more water for traditional batter) :)

:scratch: The 'C' in "OBC" '?
Not the two-millenia-old recipe! ;)
'C' refers to "Chocolate".

Rod :viking:

Edamame 'n Salmon

Posted: Sun Mar 05, 2017 7:33 pm
by Amigoo
Edamame 'n Salmon

A preparation method more than recipe, creating a refrigerated mixture that is convenient
and tasty! Steam extra salmon so that the just cooked salmon can be served immediately
and the leftover salmon used for this refrigerated, high-protein dish.

Equal portions of salmon and edamame (green soybeans) with Olive Oil & Vinegar Dressing,
dried dill weed, and garlic granules make this convenience dish easy weekly fare.

:arrow: Directions:

Steam portions of frozen salmon in a small pan placed inside of a larger pan
containing an inch of simmering water. Cover larger pan and steam salmon
about 35-40 min. (or until properly cooked). If desired, discard some
of the salmon's accumulating water during cooking.

In another pan, boil frozen edamame according to package directions,
then rinse with cold water. 8)

Combine cooked salmon and edamame in a container with lid,
sprinkle on dried dill weed (try 2 tbsp) and garlic granules (try 1/2 tsp),
then add enough Olive Oil & Vinegar Dressing to cover mixture.

Keep refrigerated between servings, stirring before serving.
Nice, served with cherry tomatoes! :roll

:idea: Tip: Place inner pan on a boiling ring or small utensile
to minimize pan rocking while salmon is steaming. ;)

Rod :D

Re: UB Cookin'

Posted: Tue Mar 07, 2017 12:47 am
by Sandy
Thanks Rod! It looks like you've added two (three really) must try new "dishes". I'm out of spelt flour or I'd be trying the OB Barmbrack today. We're having perfect weather for baking and puttering in the kitchen. :bana:

xxSandy

Dark Rye Muffin Tops

Posted: Fri Mar 10, 2017 2:50 pm
by Amigoo
Dark Rye Muffin Tops (makes 9 muffin tops)

A more fiber-inclusive version of the Mini-Mounds of Ruis recipe,
with similar ease of preparation. These hearty Dark Rye Tops are
great accompanied by complementary spreads or cheese.

:roll Ingredients:

2 cups very warm water
1 1/2 tsp dry yeast
2 rounded tsp brown sugar
1 cup wheat bran

3/4 tsp salt
1/2 tsp dry yeast
1 tbsp caraway seeds
2 cups dark rye flour
1/4 cup brown flax meal
1 tbsp virgin olive oil
Bread flour for cookie sheet

:arrow: Directions:

- Pre-heat oven to 375F degrees.
- Lightly coat a cookie sheet with oil, then sprinkle on bread flour and tap to remove excess.
- In a warm glass quart measuring cup, add very warm water, then stir in 1 1/2 tsp dry yeast,
brown sugar, and wheat bran; cover measuring cup and let mixture rest 20 min.
- Add caraway seeds, 1/2 tsp dry yeast, and salt, then stir well; stir in rye flour and flax meal,
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.
- Reduce oven to 350F degrees and bake 40-45 min.
- Let muffin tops cool 5 min., then separate from cookie sheet with a spatula and serve warm.

Tips:
1) warm the measuring cup and water in a microwave.
2) use two spoonsful per muffin top (one on top) for more height.
3) after refrigeration, wrap muffin top in a paper towel and warm in the microwave 5 sec.

Rod :D

Re: UB Cookin'

Posted: Fri Mar 10, 2017 3:03 pm
by Amigoo
Sandy,

The Dark Rye Muffin Tops are the final version of the Wheat 'n Rye Mounds recipe
and deserving of the more descriptive "Muffin Tops".

I just discovered that these hearty rye muffin tops are a flavor complement
to the intense black seed oil, especially if the oil is licked from a teaspoon. :roll:

Why black seed oil (from nigella sativa seeds)? A well-researched "prophetic herb":
https://worldnewsunion.wordpress.com/20 ... but-death/

Rod :D

Re: UB Cookin'

Posted: Fri Mar 10, 2017 4:32 pm
by Amigoo
Re: Previous comment about Dark Rye Muffin Tops and Black Seeds/Oil

Garlic is also reported to offer nutritional synergy with the BS/O.
(try thin slices of fresh garlic with the Tops and Oil
... then run for the breath mints). :roll:

Rod :D

Re: UB Cookin'

Posted: Sat Mar 11, 2017 6:53 am
by Sandy
Thanks Rod,
I am thinking of those slices of raw garlic now... remembering George trying to chew raw garlic cloves as a remedy for...geez I can't remember now. :scratch: He smelled to high heavens! :lol: A smell No breath mint could subdue it as I believe the odor also came from his pores. I can't remember now if he got any relief by this remedy but I was certainly relieved when all that garlic smell wore off. :shock: Thanks a gain for another fabulous recipe.

Have a great week end. :hithere
xxSandy

Re: UB Cookin'

Posted: Sat Mar 11, 2017 12:44 pm
by Amigoo
Sandy,

I reviewed the internet's information and see that too much raw garlic can be harmful.
Up to four cloves per day was one suggested maximum daily quantity, therefore
I will keep my raw garlic limit to one medium clove, always with food. ;)

There's agreement that garlic smell can emit from one's pores. :roll:
A local nutritionist mentioned that raw parsley helps garlic breath.

Speaking of raw parsley ... hot chicken soup with raw garlic and parsley
stirred in just before removing the pan from heat sounds tasty! :roll
(this soup, served over hot cooked brown rice is quite nice;
serve with a wedge of fresh lemon to upgrade this meal)

Tip: An employee of another large health food store mentioned that
sales of black seeds/oil have noticeably increased this year. :o

Rod :D

Chocolatey Gritty

Posted: Mon Mar 13, 2017 4:16 am
by Amigoo
Chocolatey Gritty

An intense chocolate crumble with equally intense fiber (the "gritty").
Finger food when refrigerated, but also spoonerable. :roll:

:roll Ingredients:

2 3.2oz bars 86% cacao chocolate
1/2 cup unsweetened cacao nibs
3/4 cup zante currants (small raisins)
2/3 cup double-sliced almonds*

* slice (or chop) sliced almonds to create smaller pieces

:arrow: Directions:

Place a sheet of plastic wrap on a small tray.

Break chocolate bars into small pieces and add to a glass quart measuring cup;
heat in microwave until almost completely melted, then stir to complete melting.

Stir in cacao nibs and let nibs soak in hot chocolate 5 min.,
then stir in zante currants and double-sliced almonds.

Spoon onto plastic wrap and carefully spread around.

Place another sheet of plastic wrap on top and refrigerate several hours.
Crumble into a container with lid and keep refrigerated between servings.

:idea: Tips: Lesser percentage cacao bars have more sweetness.
Excellent served with slices of fresh orange (try Cara Cara Navel).

Rod :D

Re: UB Cookin'

Posted: Tue Mar 14, 2017 12:16 am
by Sandy
Yum! It seems this recipe is a healthier option ( thinking of serving with orange slices) to the orange flavored chocolate fake orange that my kids enjoyed years ago. Don't remember now what it was called but you sectioned neat little chocolate slices as you would an orange. :scratch:

I really appreciate and enjoy these simple yet decadent recipes, Rod. Thank you! :sunflower:

xxSandy

Sesame Orange Breadsticks

Posted: Wed Mar 15, 2017 6:51 am
by Amigoo
Sesame Orange Breadsticks

An easy recipe for soft 'n slightly sweet, mild-flavored breadsticks.
Such well-balanced flavor that they can be a sweet treat substitute
(try sprinkled with powdered sugar). Bake a bit longer if desired.

:roll Ingredients:

2/3 cup very warm water
1 1/2 tsp dry yeast
1 3/4 cups spelt flour, divided
1 1/2 tbsp sugar
3/4 tsp salt
2 tsp powdered ginger
3 tsp organic orange oil
1/4 cup sesame seeds
spelt flour for kneading

:arrow: Directions:

Lightly oil a cookie sheet and dust with flour; tap sheet to remove excess flour.

In a glass quart measuring cup, add warm water, then stir in dry yeast, sugar,
and 1 cup flour; cover measuring cup and let mixture rest 10 min.

Stir in salt and ginger, then slowly stir in remaining flour; vigorously stir in
orange oil, then place dough on floured surface and knead in sesame seeds
(sprinkle with flour to keep dough from sticking to hands and surface).

Form dough into an elogated oval, press flat and place on floured cookie sheet.
Let dough rest in a warm place 20 min. Pre-heat oven to 375F degrees.

Score dough with a pizza cutter (or dull knife) and bake 15 min.

:idea: Tips: Increase sugar to 2 tbsp for more sweetness;
include 2 tsp orange zest for more orange flavor.
Serve with orange butter, orange spreads,
and/or slices of fresh orange. :roll

Rod :D

Re: UB Cookin'

Posted: Wed Mar 15, 2017 6:07 pm
by Amigoo
:sunny: A diabetes discovery journey ...
Re: Sesame Orange Breadsticks (SOB)

:cheers: Good recipe, but bad for morning blood sugar ...
when 1/3 of the batch is consumed as a bedtime snack ...
with a handful of peanuts and some Chocolatey Gritty. :roll:

But the morning's extra 20 points (mg/dl) is still good control!
There's no need for tears (SOB) when portions are reasonable. :finger:

Rod :meds:

Re: UB Cookin'

Posted: Thu Mar 16, 2017 2:11 am
by Sandy
I'm out of spelt flour or I'd make those bread sticks today, Rod. Its a perfect day for baking...cool and rainy and they sound delicious. Last night I made some homemade banana bread so this morning G's blood sugar reflected his over indulgence too. Normally I would probably stay away from such things but we had a large bunch of bananas fall of the tree last week in high winds. I've given away quite a bit and prefer that they did not go to waste. Worst comes to worst, I'll freeze a good portion of them for smoothies and raw vegan ice cream. (Of course we still have to be careful and watch portion sizes. :roll: )

Thanks for the recipe, Rod. ...definitely a keeper I suspect.
xxSandy

Re: UB Cookin'

Posted: Thu Mar 16, 2017 5:07 am
by Amigoo
Sandy,

For the next batch of Sesame Orange Breadsticks,
I'll add 1 tbsp fresh orange zest (from organic oranges) :roll
... for each of two batches (one to freeze).

Rod :D

Re: UB Cookin'

Posted: Fri Mar 17, 2017 1:22 am
by Sandy
Ah freeing them...what a great idea and then you take out only what you need and what is acceptable health-wise. :) I like the addition of the organic orange zest. Now I am doubly wishing I had some spelt flour... :? :)
Enjoy your evening over there.
xxSandy

Pumpkin Oat Bran

Posted: Fri Mar 17, 2017 2:58 pm
by Amigoo
Pumpkin Oat Bran

A mild-flavored, cooked oat bran that has enough flavoring
to be a tasty hot cereal but also permits accompaniment
by typical goodies (nuts, raisins, sweeteners, butter).

:roll Ingredients:

2 cups water
2/3 cup coarse oat bran
2/3 cup canned pumpkin
1/2 tsp cinnamon
1/8 tsp salt
3 tsp sugar

:arrow: Directions:

Heat water in a medium sauce pan just until simmering, then
slowly stir in oat bran; simmer 5 min., stirring occasionally.

Cover pan, remove from heat, and let oat bran soak 10 min.

Stir in remaining ingredients and simmer again (optional)
until desired serving temperature.

:idea: Tip: Final simmer (or reheat after refrigeration)
is a good time to stir in any preferred goodies.

Rod :D

Re: UB Cookin'

Posted: Sat Mar 18, 2017 8:00 am
by Sandy
Thanks Rod! I love it, pumpkin goodness for breakfast! I look forward to trying this. I will use some of my frozen pumpkin since canned pumpkin is not easy to find here. I may have to drain it especially well though.
xxSandy

Lentil Barley Soup

Posted: Mon Mar 27, 2017 9:56 am
by Amigoo
Re: http://www.shilohfarms.com/pages/Lentil ... -Soup.html

Good reference for Lentil Soup and notable for use of barley grits (hulled barley).
I would increase quantity of veggies and substitute sprouted green lentils. :roll

(optional: add sprouted lentils last to simmer just until heated;
water could be reduced since lentils are sprouted)

Rod :D