UB Cookin'

A forum to discuss the Urantia Book.
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Orange Cacao Crumble

Post by Amigoo » Mon Apr 17, 2017 10:55 pm

Re: Orange Cacao Crumble - http://board.1111angels.com/viewtopic.p ... 00#p194556

Also try Nutsy Cacao Crumble ("Nutsy" refers to "Nut/Seed") :roll:

Use one 86% cacao bar and one 72% cacao bar,
then sprinkle mixture (after spreading on tray)
with generous amount of white sesame seeds.

The mild flavor of sesame seeds complements
the Crumble, making it less of a candy snack
... with even more nutrition! :roll

Rod :D

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Re: UB Cookin'

Post by Amigoo » Wed Apr 19, 2017 5:07 am

:sunny: A diabetes discovery journey ...

Having been a good boy (dietetically) for a week*, I threw caution to the wind and munched on a box of gluten-free crackers. Fortunately, this was a small box (I consumed 3 servings: 70g carbs) and was the only food I had eaten 4 hours after a late breakfast. A mid-afternoon nap was next, then a glucometer test to see what had happen, especially since I did not take extra diabetes medicine.

:idea: Lesson learned: "gluten-free" is not synonymous with "diabetes friendly" - my blood sugar was 100 points higher (mg/dl). So then I read the label on the box and discovered that rice flour and potato starch were the primary ingredients, both diabetic No-Nos when not consumed in moderation. In fact, this experience reinforces (again) an apparent diabetes rule of thumb: processed grains in general, but flours in particular, are not diabetes friendly! :shock:

* The pint of ice cream consumed as one serving a week ago was rationalized: I had no ice cream for several months ... and one serving quickly became two, then four while watching TV. :roll: Interestingly, this fat/sugar overload (relative to diabetes) was not as influential to immediate blood sugar increase as was the box of crackers (more commentary on grains).

The sodium of the crackers was another No-No, apparently, ... as evidenced by later dehydration without accompanying thirst, a different diabetes complication ... which seemed to start with the oral diabetes medication: I was drinking lotsa water months ago because of high-blood-sugar-generated thirst; this dehydration without thirst is new experience. :?

Rod :stars:

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Re: UB Cookin'

Post by Amigoo » Sat Apr 22, 2017 9:04 am

:sunny: A diabetes discovery journey ...

Re: http://www.cnn.com/2017/04/18/health/ap ... index.html

"Basically, what acetic acid is doing is blocking the absorption of starch," Johnston says. "If my study subjects eat a starch and add vinegar, glucose will go down. But if they drink sugar water and add vinegar, nothing happens. So if you're having bacon and eggs, don't bother. It only helps if you are consuming a starch."

:idea: However, my experience in recent months is that starch is the greater problem, especially starch from processed grains. I've noticed good results from a combined solution: Consume less grain-based starch (but still consume starches) and include raw apple cider vinegar when it's complementary flavoring for foods (i.e., don't consume this vinegar as "medicine").

Rod :D

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Apple Bites 'n Vinegar

Post by Amigoo » Wed Apr 26, 2017 8:19 am

Apple Bites 'n Vinegar

Having refrigerated (for two months :!: ) 5 fresh apples, it was time to consume them ... somehow. :finger: A chunky applesauce came to mind, so I prepared the pan with chopped apple pieces. After a quick rinse of the apples, the pan was just starting to warm on the stove when I thought: "There's something wrong with this picture - I like fresh apple but want a more convenient snack ... and cooking will destroy some of the enzymes and other nutrients."

Plan B: Soak the cold apple chunks in a mixture of fresh water and apple cider vinegar (about 1/3 cup each for the 5 apples). Add a light sprinkle of salt (optional), then stir with a large spoon or toss the mixture between two bowls. Discard the excess liquid (or save for sippin' later) since the apple chunks seem best when not soakin' fer days. :roll:

When served, add a sprinkle of cinnamon (or complementary spice), if desired.
Raw sunflower seeds (or pumpkin seeds) enhance this snack! :roll
Top with plain yogurt for gourmet presentation. 8)

Rod :D

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Thawed Pea Salad

Post by Amigoo » Wed Apr 26, 2017 11:19 am

Thawed Pea Salad

Say what?! Eat thawed, frozen green peas? raw? :shock:

Having consumed this refrigerated simplicity for months (even different brands) with no ill health, I thought it best to review any internet comments about eating peas this way. Long story short: Frozen peas are usually fresh peas that have been blanched before being frozen; package instructions typically recommend that the peas then be heated to complete the cooking.

:idea: My habit (for months): Thaw frozen peas in lotsa cool water, then drain well, but use while peas are still cold. Add 1 cup diced, fresh, sweet onion (per 15oz pkg frozen peas), 1/3 cup mayo, 1 tbsp dried parsley, 1/2 tsp garlic granules, and salt & pepper as desired. Keep refrigerated between servings.

Surprsingly, this crunchy "raw" salad has all-day appeal (even for breakfast with a boiled egg). I suspect that the fresh onion helps minimize any bacteria remaining after the peas have been thawed in cool water, then drained. When in doubt, cook the peas but drain and chill them before adding other ingredients. ;)

Tip: This cold pea salad welcomes cherry tomatoes, cheese, and hearty bread. :roll

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Apr 26, 2017 11:45 pm

Good Morning Rod. :sunny:

Thanks for the new recipes. The second one sounds especially appealing. I love peas! I remember 20 years or so ago making a similar salad but with some fattening additions to a layered pea salad (Bacon cheese...) I like the simplicity and crunchy aspect of this recipe.

I wanted to make the Orange Cacao Crumble this week but couldn't find orange oil at the store. Is this something I would need to find at a health food store or order it online?
Thanks!
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.

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Re: UB Cookin'

Post by Amigoo » Thu Apr 27, 2017 12:33 am

Sandy,

After trying Cacao Crumble with orange extract (not as good as with orange oil),
I decided to skip the orange flavor with the next batch ... and discovered that
orange flavoring will just be an occasional option. :roll:

Speaking of discovery ... I was munchin' on the crunchy pea salad at 4:00 AM
this morning, then went back to bed ... after a few more cherry tomatoes. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Thu Apr 27, 2017 11:50 pm

:lol: Well it must be good if you are eating pea salad at four in the morning! Tomatoes and peas go great together. I think I will add them to my salad too... But I will need to put some back without tomatoes for George, though. He's not fond of them. :roll: :)

I might go ahead and try Cacao Crumble with orange extract since I can't find the orange oil. Have you ever made it with almonds in place of the walnuts?

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 Apr 28, 2017 1:23 am

Sandy,

Chopped almonds, pumpkin seeds, or sunflower seeds are my favorite substitutes.
But I'll be making my semi-monthly batch this evening ... with walnuts :roll
... and sans orange oil. ;)

Tip: This recipe is tempting "crunch 'n munch" - I have to measure the portions
... instead of gobblin' from the container. :roll:

Recent feedback: I took a batch to an Easter celebration - too many desserts,
but my brother-in-law was developing this "crunch 'n munch" fever as he left
to take a relative to the airport.

Great with coffee - maybe greater with hot cocoa! :lol:
Also try recipe with coffee extract or oil.

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Apr 28, 2017 3:11 am

Hi Rod,
Okay, I think I will make a batch tonight with strict orders we cannot "crunch and munch" out of the container. :lol: At the very least we should have to get up, move to the container, get a few pieces, sit down and eat it before doing the process all over again. Exercise! :mrgreen:
Have a good week end! :sunny:
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.

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Roasted Spanish Peanuts

Post by Amigoo » Fri Apr 28, 2017 3:15 am

Roasted Spanish Peanuts

Picture: https://www.amazon.com/Raw-Spanish-Pean ... 0077ROEBK/

Raw Spanish peanuts (aka "red skin peanuts") are easy to roast:

Spread in an oven-proof baking dish, bake at 350F degrees 10 min.,
stir briefly, bake another 10 min., stir again, and bake 10 min.
Turn off oven and let peanuts cool in oven ... 10 min. :roll:

8) Remove from oven and cool to room temperature,
then store in cupboard in a container with lid.
Optional: Sprinkle with salt before cooling.

Found at a local grocery store, wrapped in a plastic tray.
Tip: Skins offer important fiber and antioxidants. :roll

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Apr 28, 2017 5:07 am

Hi Rod,
Thank you! Roasted peanuts were always a treat when as children my siblings and I would visit our grandparent's farm. I still love them today and the smell brings back wonderful memories. I found that peanuts are very easy to grow even from these supermarket bags of fresh raw peanuts. So I plant some and cut some of the plant for the bunnies and harvest the underground peanuts for ourselves for eating or replanting.

I wasn't sure how long to bake them and the temp so I appreciate this post after making some disastrous mistakes with batches in the past.
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.

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Coffee 'n Nibs

Post by Amigoo » Fri Apr 28, 2017 8:51 pm

Coffee 'n Nibs

Enjoy a subtle chocolate tone when cacao nibs are brewed with ground coffee:

When starting to prepare the coffee machine, briefly rinse 1-2 tbsp cacao nibs in hot water,
then spread these in the coffee filter before adding ground coffee; pre-soaking helps
extract more chocolate flavor from the nibs (which are also edible). :roll

Rod :D

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Re: UB Cookin'

Post by Amigoo » Sat Apr 29, 2017 3:14 pm

:sunny: A diabetes discovery journey ...

Re: http://www.shilohfarms.com/barley-grits-organic/
A reference to ideal size of barley pieces (IMO) ;)

After consideration (and testing) of various grains, these grits have become my favorite grain,
especially for breakfast because of their mild flavor, generous fiber, and energy-producing carbs.

:!: However ... cooking also matters (relative to digestion rate):

Bring 3 cups of water to a simmer, then stir in 1 rounded cup of rinsed barley grits.
Simmer 10-15 min., stirring a few times, then remove pan from heat, cover,
and let grits absorb remaining moisture. Then stir in 1/2 tsp salt (optional).

Cooked eggs (however prepared) complement this grain! :roll
Or swing to the sweet side with oatmeal-like toppings.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon May 01, 2017 3:56 am

Hi Rod,

I am dying for some grits!..having trouble finding them but not giving up! I always loved grits with eggs... the flavors go so well together! :D
Thank you!.. at least I will know how to fix them now when I do locate them.
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.

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Dippin' Fingers

Post by Amigoo » Mon May 01, 2017 5:56 pm

Dippin' Fingers

Super EZ Sweet Treat for any time of day (freeze a package of Thomas' Cinnamon Raisin English Muffins first)

Warm 1/4 cup maple syrup in a small dessert bowl, then add several tablespoons of butter* and sprinkle with cinnamon.
* Try Land O Lakes Butter with Olive Oil

Cut a frozen Muffin into 4 "fingers" then wrap in a paper towel and microwave just until very warm.

Serve with walnut halves ... and napkins (you'll be lickin' your fingers and the bowl). :roll

Note: Thomas' Muffins cut easily when frozen.

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue May 02, 2017 3:00 am

Hi Rod,
Thank you! This sounds like an easy great Autumn treat. :bana: (It's Autumn here) We don't have Thomas's muffins here but surely I will be able to find something close enough. (fingers crossed)
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.

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Re: UB Cookin'

Post by Amigoo » Mon May 08, 2017 4:22 pm

:sunny: About food enzymes ...

Re: http://articles.mercola.com/sites/artic ... eport.aspx

Lotsa info about enzymes, but ...
fresh papaya, pineapple, mango, and kiwifruit are a tasty source of protein-digesting enzymes.

... especially kiwifruit:
http://www.dailymail.co.uk/sciencetech/ ... -fish.html

Tip: To avoid peeling, wash, then cut kiwi into bite-size slices (a wedge)
and refrigerate for later snackin' (but not the peel ;-)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon May 08, 2017 6:43 pm

:sunny: Re: Food enzymes ...

For decades we're taught to chew our food well,
but the mixing of food with saliva (enzymes) is part of chewing
... and an important but subtle point in this article. ;)

Rod :D

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Red Lentil Salsa

Post by Amigoo » Tue May 16, 2017 3:49 am

Red Lentil Salsa

A protein-enhanced salsa that can also be served as a side dish.
Consider this recipe a base for more creative embellishment. 8)

:roll Ingredients:

1 cup red lentils, rinsed
2 cups water
1 tbsp dried cilantro (or parsley)
1/2 tsp garlic granules

:arrow: Directions:

Simmer rinsed red lentils* in water 20 min., stirring occasionally.
Remove pan from heat, stir in dried cilantro and garlic granules.
Allow lentils to cool 20 min., then stir in a chilled 16oz jar
of a chunky mild salsa. Refrigerate in a covered container.

* Red lentils clump easily when first moistened - stir dry lentils into a pan of water,
then pour off water; repeat rinse before adding water for simmering.

:idea: Tips: Increase lentils to 1 1/4 cups for thicker mixture (a rice substitute**).
For more nutrition and flavor, stir in 1/3 cup diced fresh cilantro (or parsley);
as a rice substitute, stir in 1/4 cup white sesame seeds.

** This Salsa may also be served over hot cooked rice,
but is best when the Salsa is not thickened. ;)

Rod :D

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SunnySeed Butter

Post by Amigoo » Tue May 16, 2017 8:31 pm

SunnySeed Butter
(Sunflower/Sesame Seed Butter)

:scratch: Who knew?! Sunflower seed butter + white sesame seeds
have synergystic flavor and nutrition! ... with mini-crunch. :roll

Combine a 16oz jar of smooth sunflower seed butter
with 2/3 cup white sesame seeds.

:cheers: Excellent on wholegrain toast and muffins (even cinnamon/raisin!)

Tip: For more sweetness, stir in 2 tbsp raw honey. ;)

Rod :D

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Barley Burgers

Post by Amigoo » Wed May 24, 2017 6:40 pm

Barley Burgers

Re: http://www.shilohfarms.com/barley-grits-organic/
A reference to ideal size of barley pieces (IMO) ;)

Who knew?! A recipe for barley patties that requires only barley grits and water!
Actually, "burgers" are created when herbs, spices, veggies, etc., are cooked
with the frying barley patties.

:idea: Patties retain shape best when other ingredients are not stirred into
the simmering barley. Even salt can be postponed until the patties are fried.

Bring 3 cups of water to a simmer, then stir in 1 1/2 cups rinsed barley grits.
Simmer 15-20 min., stirring a few times, then remove pan from heat, cover,
and let grits absorb remaining moisture. Then stir in 1/2 tsp salt (optional).

Refrigerate overnight in a slighty oiled loaf pan, covered with plastic wrap.
Slice into patties and fry in light olive oil, adding sprinkles of selected spices
(try sausage flavors like rubbed sage, garlic, and onion) :roll

Rod :D

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Re: UB Cookin'

Post by Sandy » Thu May 25, 2017 12:58 am

It is morning here and we still haven't had breakfast. What I would give to have some of these patties to fry up this morning! :mrgreen:
Thanks Rod for another great recipe idea!
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.

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Barley Burgers

Post by Amigoo » Thu May 25, 2017 1:15 am

Barley Burgers might be the easiest veggie burger recipe ... ever! :shock:
Texture secret is to not overcook barley grits and use minimal water;
final stirring may help minimize crumbling while frying. ;)

Try this first with a few spices, melted cheese, and burger condiments.
Recipe is grain-based - buns may be your own, comfortably seated. :roll

Tip: Spoon into loaf pan while yer grits are still warm. :roll:

Rod :D

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Re: UB Cookin'

Post by Amigoo » Fri May 26, 2017 3:44 pm

:idea: Speaking of Veggie Burgers ...

When the barley grits are cooked, stir in 1/4 cup sesame seeds for more nutrition.
(then fry the chilled barley slices in sesame seed oil for complementary flavor)

Also, sesame seeds are quite synergistic with sunflower seed butter!
Try 1/3 cup seeds with a 16oz jar of smooth sunflower butter. :roll
;) (excellent nutritional spread for Ezekiel Raisin Muffins)

See also: http://www.markitonutrition.com/sesame-seeds/

Rod :D

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