UB Cookin'

A forum to discuss the Urantia Book.
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Fudge Pudding

Post by Amigoo » Wed Mar 09, 2016 11:25 am

Fudge Pudding
So rich (in calories) that one serving is two tablespoons. :roll:

:roll Seriously, this super easy fudge topping is so tasty that you'll
start eating it from the container ... but don't if calories matter.

In a 2-cup glass measuring cup, combine 1/2 cup coconut puree (manna)
and 1/3 cup raw agave syrup, then whisk in 1/2 cup 100% cocoa powder
(liquid ingredients should be very warm). Store in a covered container
in the cupboard if used within days, otherwise in the refrigerator
(but bring to room temperature before use). ;)

Rod :D

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Choconut Marshmallow Pi

Post by Amigoo » Wed Mar 09, 2016 8:31 pm

Choconut Marshmallow Pi

A chocolate/coconut marshmallow chilled pie that is especially tasty
on Pi Day (March 14) or on Leftover Pi Day (Nov. 9, 2016).

:roll Ingredients:

1/2 cup extra virgin coconut oil
1/2 cup pureed coconut (manna)
1/3 cup raw agave syrup
1/2 cup 100% cocoa powder
1/4 tsp cinnamon
3.14 cups mini marshmallows
8" chocolate graham cracker pie crust, baked
2/3 cup chopped walnuts or sliced almonds (optional)

:arrow: Directions:

In a 2-cup glass measuring cup, add coconut oil, pureed coconut,
and raw agave syrup, then whisk in 1/2 cup 100% cocoa powder
and cinnamon (liquid ingredients should be very warm).

In a warm large mixing bowl, combine marshmallows and chocolate syrup,
thoroughly coating all of the marshmallows. Spoon mixture into baked pie shell,
creating a rounded top, then sprinkle on chopped walnuts or sliced almonds.
Refrigerate overnight for best presentation.

Rod :D

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Fudge Pudding

Post by Amigoo » Thu Mar 10, 2016 3:54 am

Re: Fudge Pudding - http://board.1111angels.com/viewtopic.p ... 25#p191565

An easier version (once you've made the first batch and saved the half-filled jar):

:arrow: Slowly heat jar without metal lid ;) in simmering water or in microwave,
one half of a 15oz glass jar of coconut puree* until the puree is very warm.

Stir in 1/4 cup raw agave syrup, then 1/2 cup 100% cocoa powder **
and 1/4 tsp cinnamon, then 1/2 cup very hot water (add more water
to thin as desired). Allow to cool, then cover jar with lid and store in
a cool place (or refrigerate and warm slightly before serving).

* Nutiva Coconut Manna was used to create this "recipe".
** Try Ghirardelli 100% Unsweetened Cocoa Powder

:idea: For less coconut fiber, substitute virgin coconut oil
for all or part of the coconut puree.

BTW: When properly hydrated (add more water or oil), this chocolate can be used
for the Choconut Marshamallow Pi ( http://board.1111angels.com/viewtopic.p ... 25#p191576 )
In fact, less agave syrup better complements the sweetness of mini marshmallows.

Rod :D

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O&G Veggie Steamer

Post by Amigoo » Thu Mar 10, 2016 4:44 am

O&G Veggie Steamer ("O&G" = Orange and Green)

This simple medley of steamed vegetables is comforting food when you've been
naughty in the kitchen (culinary perspective). Complementing flavors and textures
(with impressive nutrition) and ease of preparation often elicit a happy "Oh! Gee!"

:roll Ingredients:

small head Napa cabbage*, halved lengthwise & rinsed
2 cups peeled mini carrots*, rinsed
2 med. yellow or white onions, quartered
2 cups bite-size pieces sweet potato*
2 cups water

* Napa cabbage has best flavor for this medley (IMO).
* many grocery stores now sell pre-packaged mini carrots.
* scrub & peel sweet potatoes before cutting into pieces.

:arrow: Directions:

In a large sauce pan, place cabbage halves cut-side down in pan,
then spread carrots on top of cabbage halves, then onion segments,
and finally sweet potato pieces.

Add water to pan, cover, and simmer (steam) vegetables
until al dente (or cook more if desired), about 30-40 min.

These vegetables contain a lot of moisture (this medley makes 2-3 servings)
and are just as appealing when refrigerated, then reheated in the microwave.
Serve with virgin olive oil (or butter), salt & pepper.

Rod :D

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Hot & Sour Soup

Post by Amigoo » Fri Mar 11, 2016 12:09 am

Hot & Sour Soup (and today's mental pathway to it)

Re: http://www.theguardian.com/environment/ ... on-scourge

"a team of Japanese researchers described a species of bacteria that can break the molecular bonds of one of the world’s most-used plastics - polyethylene terephthalate, also known as PET or polyester."

:idea: Hmmm 1 ... bacteria that eat radiation would be helpful in Japan:

http://schaechter.asmblog.org/schaechte ... hroom.html

"these fungi that not only are resistant to a powerful lot of radiation but are even drawn towards it ('radiotropism'). And that’s not all. Believe it or not, they can use the radiation as an energy source for their growth."

:cheers: Hmmm 2 ... Hot & Sour Soup sounds tasty!

Martha's recipe looks good: http://www.marthastewart.com/341775/hot-and-sour-soup
... and this is excellent chicken broth: http://www.imaginefoods.com/products/br ... ored-broth

:roll: Western version: Substitute short, thick slices of well-cooked egg white* for the tofu
and skip the added raw egg (stir egg white pieces into hot soup just before serving).

* place egg whites in a lightly oiled bowl and simmer in a covered pan (2 cups water) about 20 min.
(also an easy way to prepare whole eggs for egg salad; crack into oiled bowl)

Rod ... :bike: ... (off to get ingredients for H&SS)

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Fudge Pudding

Post by Amigoo » Fri Mar 11, 2016 12:41 am

Re: Fudge Pudding - http://board.1111angels.com/viewtopic.p ... 25#p191579

:roll This makes a tasty (and complementary) "icing" for the S/B Chocolate Cake:
http://board.1111angels.com/viewtopic.p ... 00#p191549

:arrow: While the Pudding is still warm, cut cooled cake into 2-bite slices, then
frost with this Pudding; refrigerate slices in covered container until served.

Rod :D

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Choconut Marshmallow Pi

Post by Amigoo » Fri Mar 11, 2016 3:10 am

Re: Choconut Marshmallow Pi - http://board.1111angels.com/viewtopic.p ... 25#p191576
Another version, a bit easier (or I just like to lick spoons and wash dishes) :roll:

An easy chocolate/marshmallow chilled pie that is especially tasty on Pi Day (March 14th)
... or on Leftover Pi Day (November 9th, this year).

:roll Ingredients:

1 cup water
3 tbsp sugar
1 1/3 cups 100% Cocoa Powder
1/4 tsp cinnamon
3 tbsp virgin coconut oil, melted
3.14 cups mini marshmallows
8" chocolate graham cracker pie crust, baked
2/3 cup chopped walnuts or sliced almonds (optional)

:arrow: Directions:

In a 2-cup glass measuring cup, add water and sugar, then microwave on high until very hot, stirring occasionally (or start with just boiled water with sugar stirred in until dissolved). Stir in cocoa powder and cinnamon, whisk vigorously to combine, then add coconut oil and whisk to complete.

In a warm, large mixing bowl*, combine marshmallows and chocolate syrup, thoroughly coating all of the marshmallows. Spoon mixture into baked pie shell, creating a rounded top, then sprinkle on chopped walnuts or sliced almonds. Refrigerate at least 3 hours (or overnight for best presentation).

* prevents chocolate syrup from hardening. ;)

Rod :D

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One Cook Salad

Post by Amigoo » Sun Mar 20, 2016 8:18 am

One Cook Salad

What?! How many cooks does it take to make a chef's salad? None - it's a "chef's" salad!

Well ... usually one cook (or "chef"), but this recipe name refers to one ingredient that is cooked (actually, briefly parboiled). The home chef's goal was to create an impromptu cold salad (this can also be served hot) with minimal preparation and good potential for refrigeration, with servings for several days. The better nutrition from no cooking of the ingredients is a plus!

:roll Ingredients:

2 15oz can black beans, rinsed & drained
1 15oz can organic yellow corn, drained
1/2 tsp garlic granules
2 tbsp dried cilantro
3 tbsp dried chives
1/2 tsp black pepper
1/2 tsp salt
1/3 cup Olive Oil & Vinegar salad dressing
2 med. red bell peppers, chopped & parboiled

:arrow: Directions:

Bring a small pan of water to a soft boil, then stir in chopped red bell pepper,
remove from heat and let soak 5 min., then drain well.

In a large mixing bowl, combine black beans with remaining ingredients.
Fold in red bell pepper after salad dressing is stirred in.

Serve with a crumbly white cheese (try Greek Feta or Mexican Queso Fresco),
extra salad dressing on the side, and green onions or fresh cilantro.

:idea: Tips:
- Raw red bell peppers may be used but parboiling creates best texture.
- Black beans and corn are best chilled before adding to recipe.
- For best presentation, serve over small pieces of lettuce.

Rod :D

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White Bean Dip

Post by Amigoo » Tue Mar 29, 2016 10:18 am

White Bean Dip

Speaking of "lotsa beans" (re: recent comment in Current Events / World Views),
this easy bean dip recipe and ingredients is a "must have" for emergency meals.
Ease of preparation, non-refrigerated storage of ingredients, and complementary
protein (for wheat and rice) are good reasons to try this food processor recipe.

:roll Ingredients:

2 15oz cans cannellini beans, chilled then rinsed and drained
3 tbsp virgin olive oil
2 tbsp lemon juice (or lime)
1 1/2 tbsp dried cilantro (or parsley)
3/4 tsp garlic granules
1/2 tsp black pepper
3/4 tsp salt
water to thin as desired

:arrow: Directions:

Fill a quart size food proccessor bowl with rinsed beans and top with remaining ingredients.
For easier cleanup, place a loose sheet of plastic wrap on top of the bowl, then screw on
top of processor bowl (be careful not to wedge plastic wrap in lock points).

Process ingredients to desired thickness, adding water to thin*. Use a spatula to scoup
bean dip into several containers for refrigeration several hours. This dip also freezes well;
thaw then stir before serving.

* plastic wrap has to be removed. ;)
No electricity? Use a hand masher.

Rod :D

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Re: UB Cookin'

Post by Sandy » Fri Apr 01, 2016 12:34 pm

As a southern gal I love beans of every sort. Funny thing I had never eaten cannellini beans until coming here to Australia. This one sounds like a real winner! Thanks Rod! We must try this one over the week end.
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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West Texas Pinto Beans

Post by Amigoo » Sat Apr 02, 2016 10:53 am

West Texas Pinto Beans

A modern version of "chuckwagon beans", popular during the old Texas cattle drives. This recipe includes ingredients common for pinto beans, but postpones most flavoring until the beans are almost cooked. This method creates more recipe versatility since cooked meats and/or vegetables can be added as the recipe is completed (or serve these extras on the side with the cooked pintos).

:idea: Quick soak (boil 5 min., then soak 1 hour):
3 cups dried pinto beans, sorted and rinsed
water to cover beans by 3 inches

:) Cooking (boil, then simmer 2-3 hours):
pinto beans, soaked and drained
water to cover beans by 2 inches
2 large onions, peeled and chopped
2 tsp virgin olive oil

:roll Final flavoring (add cooked meat if desired):
1 1/2 tbsp dried parsley (or cilantro)
1/2 tsp garlic granules
1 tsp cumin powder
1/2 tsp black pepper
1 1/2 tsp salt
1 tbsp virgin olive oil
2 tbsp brown sugar

:arrow: Directions:

In a large stew pot, add water to cover rinsed beans by 3 inches.
Heat water, then allow beans to boil 5 min., then turn off heat
and allow beans to soak in covered pan 1 hour.

Pour water off soaked beans*, add fresh water to cover by 2 inches,
then top with chopped onions and 2 tsp olive oil. Bring water to a boil,
then simmer beans partly covered 2-3 hours until al dente texture.

Stir in remaining ingredients* and simmer 30 min. (or until beans are
cooked as desired). If adding cooked meat and/or vegetables to this
recipe, include these for this final simmer.

* Discarding soaking water improves digestibility of cooked beans;
olive oil and brown sugar may be stirred in before simmer completes.

:bounce: "Head 'em up, move 'em out!"
(also refers to guests who linger at the bar) ;)

Rod :D

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Red Lentil Sauce

Post by Amigoo » Sun Apr 03, 2016 9:13 am

Red Lentil Sauce

An easy tomato sauce with Italian flavors, good protein, and nice versatility. Serve over cooked brown rice, pasta, or over toasted buns as "sloppy joes". If desired after sauce is prepared, stir in cooked meat (even seafood) and/or complementary veggies, then simmer another 15 min.

:roll Ingredients:

1 cup red lentils, sorted and rinsed*
3 2/3 cups water
1 6oz can tomato paste
1/4 tsp cumin powder
1 tbsp dried parsley
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
1/2 tsp black pepper
1 tsp sugar
1 tsp salt
1 tsp raw apple cider vinegar
1 tbsp virgin olive oil

* Rinse lentils in water to avoid clumping.

:arrow: Directions:

Rinse sorted lentils several times in a large sauce pan with several cups of water, carefully pouring off each time.
Then add 3 2/3 cups water, bring to a boil and simmer 20 min.

Turn off heat and stir in remaining ingredients. If adding cooked meat and/or veggies, stir in gently then simmer
15 min. to warm completely. Or keep sauce warm for 15 min. for flavors to blend, then stir before serving.

Tips: This sauce is a good meat substitute or can be combined with less meat to help the food budget.
This recipe features Italian flavors, but other herbs and spices may be used. Experiment!

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Apr 04, 2016 8:41 am

Hi Rod,
Your two latest recipe offerings seem just the ticket for a rainy day such as we are experiencing today. Though at 6:30 pm, it might be a little late to start for tonight's dinner. But guaranteed, the next cool day I will be fixing these yummy pinto beans. I'm pretty sure we have some stored in the ancient fridge that sits unplugged in our garage. Actually, we have discovered that it is a great place to store garden seeds as well...as it keeps the temperatures moderate even on the hottest days.

Our doctor is pushing lentils too so the 'tomatoey' Lentil recipe is another one that we will be using in the coming weeks as we move deeper into Autumn and Winter.

Thanks for these healthy comfy food recipes!
love,
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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Easy Pace Chicken

Post by Amigoo » Tue Apr 05, 2016 4:36 am

Easy Pace Chicken
(also refers to serving hot or cold all week long) 8)

Probably similar to the Lively Pace Chicken Recipe, but this recipe
was started anew without reference to the LPC recipe.

:roll Ingredients:

Med. whole chicken, cleaned and rinsed
1 1/2 tbsp Herbes de Provence seasoning
1 tsp garlic granules
1 tsp ground sage

2 16oz jars Pace Chunky Salsa (Mild)
1/2 cup water (also use to rinse Pace jars)
1/2 cup Head Country Barbeque Sauce
2 tbsp dried cilantro
1 tsp garlic granules
1/2 tsp coarse black pepper
1/2 tsp salt (optional)

:arrow: Directions:

Combine HdP, garlic, and sage, then sprinkle over cleaned chicken.
Bake in a covered container at 325F degrees for 3 hours, then allow
to cool sufficiently to pull apart by hand.

Combine remaining ingredients to make sauce, then set aside
(or refrigerate if not used within an hour of mixing).

When cooked chicken is cooled, pour off juice (save for other uses
or mix with biodegradable detergent and discard). Remove all meat
from chicken, creating bite-size pieces and minimize shredding.

Combine chicken pieces with sauce, then bake in covered container
at 300F degrees for one hour (allows flavors to blend). Serve hot
or allow to cool, then refrigerate until used.

:idea: Tips:
1) Finish first baking by bedtime, then turn off oven
and leave chicken to cool inside oven until morning.
2) Good with 1 cup chopped jalapeño peppers (remove seeds
and white flesh to reduce heat from peppers); stir into sauce
for second baking or microwave then serve with the chicken.

Note: Other brands of salsa and/or spices may be used,
but these ingredients have unique taste synergy!

Rod

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Simmered Apples 'n Raisins

Post by Amigoo » Sat Apr 09, 2016 7:26 am

Simmered Apples 'n Raisins

Eliminating all commercial "sweet treats" from a diet is easy enough,
but occasional, natural sweets are welcome balance to healthy foods
(the following quantities are flexible ;) ):

:arrow: Simmer a pot of rinsed fresh apple pieces until al dente texture;
little water is needed if the temperature is kept low while cooking
and the pot remains covered.

Just before desired texture, add a few tablespoons of virgin coconut oil,
spread on desired quantity of dark raisins, and sprinkle on cinnamon. :roll

Simmer covered for 5 min. to soften raisins, then gently stir to combine
ingredients; add a sprinkle of salt if desired. Serve warm or allow to cool,
then refrigerate in a covered container; walnuts are great accompaniment!

:idea: Tip: Natural sweetness of apples and raisins minimizes the need for sugar
(a common staple that becomes less common in healthier diets).

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Apr 11, 2016 3:43 am

Thanks Rod!!!
Actually your timing is impeccable as I was thinking earlier of "stewing some apples for supper tonight. :D It's autumn here and on a cool autumn night simmered apples are a perfect accompaniment. Causing visions of red and gold maple leaves to "dance in my head" ...(something I sorely miss :) )
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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Simmered Apples 'n Raisins

Post by Amigoo » Mon Apr 11, 2016 8:59 am

Re: Simmered Apples 'n Raisins - http://board.1111angels.com/viewtopic.p ... 25#p191792

:idea: Here's an easier option for the simmered apples:

Combine 2/3 cup virgin coconut oil with 1/3 cup raw honey;
both ingredients should be cool and spoonable (not pour).
Top each serving of hot, simmered apples with 1-2 tbsp
of this coconut-honey and sprinkle on cinnamon. :roll

Store the mixture where it will remain cool but not cold.
This is also a great spread for toast, crackers, etc.

Tips: 1) Reduce honey to 1/4 cup for less sweetness.
2) In warmer temperatures, refrigerate ingredients
until cool (because oil and water don't mix easily). ;)

Rod :D

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Golden Flaxmeal Cornbread

Post by Amigoo » Wed Apr 13, 2016 2:14 am

Golden Flaxmeal Cornbread

A hearty cornbread with bold flavor and generous beneficial fiber.
For "bold", fold into completed batter 2 cups chopped onions and
2/3 cup diced jalapeño peppers (seeded, white flesh removed).

:roll Ingredients:

1 1/4 cups organic cornmeal
1 cup spelt flour
1 1/2 tbsp dried parsley
1/2 tsp garlic granules
1 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
3/4 tsp salt

2 xlg eggs
2 xlg egg whites
1/3 cup half & half
2/3 cup water
1/4 cup virgin olive oil

1/3 cup golden flaxmeal

:arrow: Directions:

Lightly oil an 8" x 8" baking dish; preheat oven to 375F degrees.

Whisk eggs, then add half & half, water, and olive oil;
whisk vigorously to combine.

In a large mixing bowl, lightly toss dry ingredients to combine,
then make a well. Pour in prepared egg mixture, stir just until
combined, then stir in flaxmeal.

Pour batter evenly into baking dish, reduce oven to 350F degrees
and bake 45 min. (or until golden brown on top).

Rod :D

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Coconut-Honey Spread

Post by Amigoo » Wed Apr 13, 2016 2:32 am

Coconut-Honey Spread

Combine 2/3 cup virgin coconut oil with 1/3 cup raw honey; both ingredients should be cool and spoonable (not pour; honey sold as a spread is ideal). For a taste treat, top a serving of hot, simmered apples with 1-2 tbsp of this coconut-honey and sprinkle on cinnamon. Store mixture where it will remain cool but not cold. This is also a great spread for toast, crackers, etc. - even try with hot, cooked rice! :roll

:idea: Tips:
1) Reduce honey to 1/4 cup for less sweetness.
2) In warmer temperatures, refrigerate ingredients until cool (because oil and water don't mix easily).
3) Create individual servings in a small bowl, sprinkle on 1/4 tsp cinnamon, 1/8 tsp nutmeg (or complementary spices), and top with walnut or pecan pieces; serve with both small dessert spoon and jam knife (when serving used as spread). Because this spread is tempting to consume in large quantity (and is not low-calorie), indivdual servings help portion control. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Apr 13, 2016 11:46 am

Hi Rod ,
Your simmered apples and raisins were a big hit with George. (and me too! :mrgreen: ) That one will be used frequently in this household.
Thank you!
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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Simmered Apples 'n Raisins

Post by Amigoo » Wed Apr 13, 2016 6:18 pm

Re: Simmered Apples 'n Raisins - http://board.1111angels.com/viewtopic.p ... 25#p191800

:idea: For a complete meal ...

Simmer 1 cup short grain brown rice in 2 cups water until all water absorbed (about 35 min.), then stir in 1/4 cup Coconut-Honey* and 1/4 tsp salt while rice is hot. Top each serving of rice with Simmered Apples, then a scoup of nonfat plain yogurt (or cottage cheese). Walnut or pecan pieces complement this treat!

* Coconut-Honey Spread - http://board.1111angels.com/viewtopic.p ... 25#p191812

Rod :D

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Golden Flaxmeal Cornbread

Post by Amigoo » Wed Apr 13, 2016 6:55 pm

Re: Golden Flaxmeal Cornbread - http://board.1111angels.com/viewtopic.p ... 25#p191811

:shock: Who knew? These flavors complement mustard!
... and the batter might be fried as a pancake (or fluffy tortilla)! :roll

So ... why have a sweet pancake all the time? ;)
A GFC pancake can be topped with sauces, cheese, cooked chicken/ground meat
... or whatever - maybe sardines (maybe not). :roll:

:idea: Speaking of mustard ...
Try combining a 12oz container of Stone Ground Mustard with Horseradish
and 1 tsp tumeric (I empty capsules of Standardized 95% with no additives).

Rod :D

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Lemon Pineapple Spears

Post by Amigoo » Fri Apr 15, 2016 8:15 pm

Lemon Pineapple Spears
A method more than recipe (lemon juice helps maintain pineapple freshness) ...

Slice both ends off of a rinsed, ripe pineapple, then stand it upright on the cutting board and trim one inch slices of the skin off the side, cutting from top to bottom (narrow cuts help minimize waste). Quarter the trimmed pineapple, cutting from top to bottom, then slice off the core from each quarter (these four pieces are good "nibblers" since some flesh remains). Finally, cut the four quarters into bite-size pieces or spears of desired length. ;)

Squeeze and strain the juice from a medium lemon, combine with one cup of water, rinse the cut pineapple in this mixture, then drain well; this juice can be saved for other uses. Refrigerate the cut pineapple in a covered container until used. Enjoy! fresh pineapple is nutritious as well as a digestion aid. :roll

Rod :D

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Baked Oat Bran

Post by Amigoo » Tue Apr 19, 2016 12:20 am

Baked Oat Bran (aka "French BOB")

Easy combination of soaked oat bran and whipped eggs that has French Toast flavors
and may be served as soufflé. French BOB is always welcome at a breakfast buffet;
serve with typical French Toast accompaniments.

:roll: Provocative invitation for certain festive buffets where a guest's name
and/or number may be unknown: "Would you like some French BOB? .. Surely?"
Caution: "French," may be assumed. :o

:roll Ingredients:

3 cups very hot water
1 cup light oat bran
3/4 tsp cinnamon
1/2 tsp nutmeg
3 tbsp sugar
1/4 tsp salt

2 XLG eggs
3 XLG egg whites
1/4 cup half & half

:arrow: Directions:

Lightly oil a 2 quart baking dish; preheat oven to 350F degrees.

In a large bowl, stir oat bran into hot water, cover bowl and allow
oat bran to soak 20 min., then stir in cinnamon, nutmeg, sugar, and salt.

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

While vigorously stirring oat bran, pour in egg mixture and stir until combined.

Pour prepared oat bran into baking dish and bake, uncovered, one hour.

Tip: Serve with half & half, sliced almonds, dark raisins, and brown sugar
... for gourmet presentation. 8)

Rod :D

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Sandy
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Re: UB Cookin'

Post by Sandy » Tue Apr 19, 2016 12:21 pm

I've always enjoyed french Toast so this one is a must try! Thanks Rod!
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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