UB Cookin'

A forum to discuss the Urantia Book.
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Southwestern Quinoa

Post by Amigoo » Thu Aug 18, 2016 7:33 pm

Southwestern Quinoa

A "just do it" moment in recipe development arrived suddenly ...
after reading on the internet that Rice 'n Pasta is a good substitute for Rice 'n Beans. :shock:
:idea: Instead of no beans, try less beans ... and substitute quinoa for pasta.


:roll Ingredients:

1 3/4 cups water
1 cup rinsed white quinoa
medium yellow onion, diced
3 tbsp virgin olive oil
1/2 tsp coarse black pepper
3/4 tsp salt
15oz can organic yellow corn, drained
15oz can low-sodium black beans, rinsed
1/4 cup minced jalapeño peppers (optional)

:arrow: Directions:

Add water to a medium saucepan, stir in quinoa and bring to a soft boil.
Reduce heat and simmer 10 min., then spread diced onion on top;
cover pan and simmer 5 more min.

Immediately, stir in olive oil, black pepper, and salt.
Then fold in drained corn, rinsed black beans, and
minced jalapeño peppers. :bounce:

Mixture is already warm enough to serve; to upgrade,
serve with Mexican salsa, sprigs of fresh cilantro,
and a shaker of Mexican spices.

:scratch: Hmmm ... a Veggie Burrito is an easy next step ...
even with shredded cheese! and no one would be surprised
if chorizo was requested by "off duty" vegetarians. ;)

Take a hike Rice 'n Pasta! :roll:

Rod :D

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Re: UB Cookin'

Post by Amigoo » Fri Aug 19, 2016 12:45 am

Sandy,

The unusually rapid development of the Southwestern Quinoa recipe is emphasizing the unintentional, months-long trend of my food experimentation: simple preparation, easy storage of ingredients, alternative foods, good nutrition, and recipes that taste good when served cold. And many of the ingredients can be combined to create nutritious survival meals without cooking! :shock:

This trend is suggesting that in the troubling days ahead (apparently), food expense and availability will be in focus ... and that heating/cooling energy will be limited ... or too expensive. Now may be a good time to contemplate days when a kitchen is sans refrigerator and sans electric/gas cooking. At least, such mental preparation will prevent panic should the globe's financial seams continue to weaken (as highlighted by continuing reduction of products shipped globally and nationally).

The good ol' days are passing, but will return within years or a few decades :finger:
... according to all the alternative media reporting.

Rod

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Re: UB Cookin'

Post by Sandy » Fri Aug 19, 2016 1:38 am

Hi Rod,
I'm keeping these things in mind... your recipes and suggestions as we contemplate the future potentials over here. Thank you for sharing your skill and knowledge of healthy food combinations and alternatives. These things will help immensely if and when things go awry.
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 » Fri Aug 19, 2016 10:33 am

Re: Southwestern Quinoa - http://board.1111angels.com/viewtopic.p ... 00#p192849

:idea: These flavors welcome chopped asparagus!
(include when diced onion is spread over quinoa)
A cheese sauce would complement each serving. ;)

:scratch: How much asparagus? Aficionados might say 1:1.
(one bite of asparagus per black bean)
:scratch: How many black beans in a 15oz can?
626 (seriously! what else do you do at 4:11 AM)
:scratch: Why count beans? A "just do it!" moment.

Beans were counted in 22 min. (5 x 5 x 5 ...) :duh

Rod :geek:

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Re: UB Cookin'

Post by Sandy » Sat Aug 20, 2016 1:49 am

LOL Well, you did the hard work for all of us. One never knows when it will be of the utmost importance to know how many black beans are in one can. :mrgreen: :hithere
xxSandy
Looks like you weren't alone either. ;) Other's must have been curious as well. ( Looking at some number prompts.)
“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.”
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Sweet Potato & Red Pepper Soup

Post by Amigoo » Mon Aug 22, 2016 11:03 pm

Sweet Potato & Red Pepper Soup

The convenience of store-purchased Roasted Red Pepper & Tomato Soup
with addition of selected veggies makes this chunky soup comfort food,
even when served cold! The reason for the impromptu season.ing :roll:
(culinary creativity) was another recipe that included sweet potato.

:roll Ingredients:

1 qt low-sodium Roasted Red Pepper & Tomato Soup
3 tbsp virgin olive oil
1 med. yellow onion, chopped
1 cup chopped celery tops
1/2 tsp coarse black pepper
1 tbsp paprika
3/4 tsp salt
2 cups peeled/chopped sweet potato, steamed or microwaved

:arrow: Directions:

In a large saucepan, sauté chopped onion and celery in olive oil until al dente.

While onion and celery are cooking, microwave chopped/rinsed sweet potato
(or bite-size pieces) in a covered bowl, also to al dente (about 3-5 min.).

When onion and celery mixture is ready, pour in Red Pepper & Tomato Soup,
stir in spices, then fold in cooked sweet potato. Cover pan and simmer
10 min. for flavors to blend.

Stir soup briefly, then serve hot with sprigs of fresh herbs on the side
(try basil, parsley, or cilantro); diced cheese (feta, smoked gouda, whatever)
and many bread/cracker options easily upgrade this soup to "gourmet". 8)

:idea: Tip: steamed baby bella mushrooms complement these flavors,
as well as briefly-microwaved (2-3 min.) chopped jalapeño peppers.

Rod :D

Hmmm ... a lip-smacking Smilie is needed for this forum! ;)

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Re: UB Cookin'

Post by Sandy » Tue Aug 23, 2016 12:38 am

I love all the various options that can be added to this wonderful soup, making it suitable for just about any palate. This one will definitely become one of our favorites, I suspect.
Thank you! :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.”
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Re: UB Cookin'

Post by Sandy » Sat Sep 03, 2016 1:49 am

I've been watching Nigella Lawson on tv week nights and trying to furiously write down her recipe's as she talks and cooks. (with limited success) But we have made this one several times and it makes for a lovely nice change of pace breakfast and I have discover that the ingredients are flexible and accept the addition of such things as sliced mushrooms and other morning favorites. I have a hard time finding corn tortillas so I used Quinoa and flour tortillas instead. (Still yummy)

Mexican Scrambled Eggs
https://www.nigella.com/recipes/mexican-scrambled-eggs
“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.”
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Re: UB Cookin'

Post by Amigoo » Sat Sep 03, 2016 5:18 pm

Sandy,

Re: Mexican Scrambled Eggs - https://www.nigella.com/recipes/mexican-scrambled-eggs

No corn tortillas en mi casa (sold in most food stores in Texas :oops: ), but I had to taste the flavors of this recipe.
So, I started with polenta*, then added the other ingredients. Tasty, versatile, and enjoyable at any meal!

* Coarse corn grits: Simmer 3 cups water and 1 cup rinsed grits 5 min.
I then stirred in 1 cup diced yellow onion (to soften but retain crunch),
folded in cooked scrambled eggs with preferred spices, and served with
a chunky mild salsa. Fresh cilantro would be a popular condiment. :roll

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Sep 05, 2016 3:33 am

Hey Rod,
I do believe your recipe conversion is probably healthier then Nigella's and certainly something I will try as polenta is easy to come by here and I would like to try a more official corn version of this recipe. :thumright: ( I was actually hoping you would do this. :mrgreen: ) I made this for George and I this morning adding a shredded carrot and a couple hot pepper which wound up being 1 and 1/2 hot peppers too many. :shock: Live and learn. :roll:
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 » Mon Sep 05, 2016 10:10 am

Sandy,

:idea: I find that organic polenta, onion, and asparagus makes a versatile side dish that can be served with eggs (however prepared) ... but my next batch will be served with boiled chicken, salsa, and complementary Mexican spices (but no eggs) ... even served cold sometimes. I use virgin olive oil (drizzled on top) often but butter is also tasty - even a slice of pepper jack cheese ... and accompanied by cherry tomatoes! :roll

The mixed onion and asparagus can also be microwaved to al dente, then stirred into the just-cooked polenta. I would substitute fresh green peppers for the asparagus but red peppers could be combined with the asparagus. Somehow, this polenta seems best without hot peppers but they could be served on the side ... and would be complementary to a cheese sauce! 8)

Rod :D

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Chilly Grape Chia

Post by Amigoo » Mon Sep 05, 2016 10:47 am

Re: Chilly Grape Chia - http://board.1111angels.com/viewtopic.p ... 25#p192296

:oops: Having forgotten the quantities for this recipe, I mixed 2 cups hot water with 1/2 cup chia seeds, 1 tsp pectin, and 1/3 cup frozen grape juice concentrate - another acceptable version! But the real point is that CGC, served with chopped walnuts, is a very satisfying dessert!

Top a serving of this chia with a dollop of whipped cream then the walnuts if you need a special treat. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Sep 06, 2016 2:55 am

Hi Rod,
You're just in time. Spring has "sprung" here and our asparagus will soon be poking their heads above ground. I absolutely adore freshly picked asparagus and can easily eat it raw right out of the garden. :oops: But I will certainly try your suggestions along with the eggs for a different and completely healthy kind of hearty breakfast. Thank you!

And ho boy do I need a special treat! :mrgreen: :bana: You've had so many great recipes I forgot all about this fabulous chia treat. :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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Re: UB Cookin'

Post by Amigoo » Thu Sep 08, 2016 11:59 am

Re: Messages from Celestial Teachers - http://board.1111angels.com/viewtopic.php?f=2&t=26022
Illawarra District, Australia, July 21, 2016.
Subject: “The Story of a Silver Spoon.”

"In our (Midwayer) opinion silver should perhaps be redesignated to become the angels’ metal and in times to come, we can envisage nano particles of silver being ‘brewed’ in many a home as an antibiotic or even as an illness preventative.

"The only thing that you can count on to always, always be the same on an evolutionary world is the constant presence of change itself. You will see some important changes come about, lasting for the next five years or so. Have some of the purest silver pieces about the place to be able to both heal . . . and deal."


:idea: This message may allude to two events on the horizon: collapsed economies and biologic attack. While having some silver for barter is a no-brainer (relative to alternative media reports of the urgency of silver investment), colloidal silver is controversial ("Who can tell?"). A reasonable Plan B starting point for such health issues might be fresh garlic & onions and manuka honey (especially for wounds).

Nevertheless, this midwayer message hints that we should NOW be preparing for such way-of-life-threatening changes. ;)


Re: http://healthychristianliving.com/under ... silver.htm

"The ancient Romans and Greeks found that liquids would stay fresher longer if put in silver containers. Our own American pioneers found that a silver dollar put in a jug of milk would delay spoilage. They also found that if they would keep their silverware "hidden" in their water barrel that the water would not go bad."

See also: https://draxe.com/colloidal-silver-benefits/

Hmmm ... With half & half spoiling so easily in my old refrigerator, a pure silver coin would be easy to test!


:roll Speaking of foods that heal ...

Re: https://draxe.com/the-healing-power-of- ... cellulite/

"Bone broth is a great place to find all of the valuable amino acids, collagen, gelatin and trace minerals. In fact, there are dozens of different nutrients found within bone broth, many of which can’t be obtained easily from other commonly eaten foods."

Tip: Tom Thumb (U.S. grocery store) sells 32oz pkgs of Imagine Bone Broth (in Soup section) ... with 10g protein per serving! With such good shelf life and the potential of making this a very healthy soup with fresh veggies, herbs, garlic, onions, and lean meat (or fish and/or legumes), several dozen pkgs should be a great investment! ... even before silver coins!


8) Upgrade Chilly Grape Chia* with elderberry concentrate ...

Re: https://draxe.com/elderberry/

"There are also recipes for elderberry-based medications dating back to Ancient Egypt. However, most historians typically trace its healing abilities back to Hippocrates, the ancient Greek known as the “father of medicine,” who described the plant as his “medicine chest” because of the wide array of health concerns it seemed to cure ... no wonder it’s known as one of the top antiviral herbs on the planet."

* Mix 2 cups very hot water and 1/2 cup dark chia seeds, then soak 15 min.,
then slowly stir in 1 tsp pectin, then 1/3 cup elderberry juice concentrate.
Refrigerate overnight, then serve cold ... with a dollop of whipped cream. :roll:

Rod :D

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Old World Pumpkin Loaf

Post by Amigoo » Sat Sep 10, 2016 11:32 am

Old World Pumpkin Loaf

Less sugar and oil combined with hearty spelt flour (the reference to “old world”) and traditional
pumpkin bread ingredients create a satisfying quick bread with mild flavors and gentle sweetness
that can be enjoyed at any meal. This country-style recipe permits use of all puree in the can.
If desired, add 2/3 cup dark raisins; chopped pecans may be substituted for walnuts.

:roll Ingredients:

2 cups spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
3/4 tsp salt

2 xlg eggs
2 xlg egg whites
1/3 cup half & half
1/4 cup water
1 15oz can pumpkin puree
2/3 cup brown sugar, packed
2 tbsp light olive oil
1 1/3 cups chopped walnuts

:arrow: Directions: (makes one loaf)

Lightly oil a 2-quart baking dish with olive oil and set aside; pre-heat oven to 350 degrees.

In a large bowl, combine spelt flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a glass quart measuring cup, whip eggs and egg whites; add half & half and water, then whip to combine.
Stir in pumpkin puree and brown sugar, then add olive oil and whip to complete.

Pour liquid mixture into flour mixture and stir just until combined; fold in chopped walnuts.

Spoon batter evenly into oiled baking dish, then reduce oven to 325 degrees and bake uncovered 1 hour 10 min.
(or until toothpick comes out clean when inserted in center).

Note: Depending on size of eggs, add a tablespoon or two of half & half (or water) if batter is too thick
(batter settles slowly when moisture is correct).

Rod :D

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Re: UB Cookin'

Post by Sandy » Sun Sep 11, 2016 2:28 am

My imagination is smelling that bread this morning. Yum! :mrgreen: But hopefully before too long (
with the purchase of spelt flour and a small pumpkin, I will be smelling it for real. :finger:
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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Elderberry 'n Blues

Post by Amigoo » Thu Sep 15, 2016 12:13 am

An impromptu upgrade to Chilly Grape Chia* created a new concoction with lively flavors
and textures that redefine dessert chia! With a dollop of whipped cream on top (and maybe
chopped walnuts), this dessert is an outstanding chia berry spooner.

* http://board.1111angels.com/viewtopic.p ... 25#p192296

:roll Chilly Grape Chia: (adapted)
In a quart glass measuring cup (or bowl), mix 2 cups very hot water
and 2/3 cup dark chia seeds, cover and let soak 20 min. Slowly stir in
1 tsp pectin powder, then 1/3 cup pomegranate juice concentrate.
Refrigerate overnight before adding to Elderberry 'n Blues mixture:

:roll Elderberry 'n Blues: (beginning mixture)
Fill a quart container (with lid) with frozen blueberries, rinse briefly and
pour off rinse water. Pour in 2/3 cup each frozen grape juice concentrate
and elderberry juice concentrate. Cover and refrigerate overnight.

8) Combine Chia and Blueberries:
In a larger container with lid, fold together both mixtures; refrigerate until served.

Note: Non-frozen juice concentrates should be thick like syrup - not fruit juice.

Tips: 1) Other concentrates and quantities may be substituted.
2) Try Pomona's Universal Pectin but skip calcium powder.

Rod :lol:

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Elderberry 'n Blues

Post by Amigoo » Sat Sep 17, 2016 3:05 pm

Re: Elderberry 'n Blues - http://board.1111angels.com/viewtopic.p ... 00#p193049

:cheers: Simplification of Chilly Grape Chia for Elderberry 'n Blues ...

Soak 1/2 cup chia seeds in 2 cups very hot water 20 min.
Slowly stir in 1 tsp pectin powder*, then stir in 1/3 cup
preferred fruit juice concentrate (try grape). To thicken
and add slight chia crunch, stir in 2 tbsp chia seeds.

Refrigerate overnight, then add thawed blueberries
and 1/3 cup elderberry juice concentrate. :roll
8) Keep refrigerated until served.

* try Pomona's Universal Pectin ;)
(without using calcium powder)

Rod :D

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White Goat Red

Post by Amigoo » Sun Sep 18, 2016 7:55 pm

White Goat Red

:bounce: A lively red tonic, good for what ails you!
Serve chilled - even with cubes.

Combine 1 cup plain goat mik kefir
with 2 tbsp pomegranate juice concentrate
and 1 tbsp beet juice concentrate.

8) Tested products:
- Redwood Hills Farm Goat Milk Kefir (plain)
- Fruit Fast Pomegranate Juice Concentrate
- Brownwood Acres Beet Juice Concentrate

:idea: Tip: For less juice concentrate,
combine 2 parts pomegranate concentrate
and 1 part beet concentrate, then use 2 tbsp.

:roll: Then there's ...
White Goat Green (green powders like alfalfa)
White Goat Blue (blueberry + grape juice concentrate)
White Goat Black (liquid chocolate with minimal sugar)
White Goat White (liquid coconut oil + fine flakes)

Rod :D

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Manuka Mumble

Post by Amigoo » Sun Sep 18, 2016 8:53 pm

Manuka Mumble

:roll Combine 1 cup virgin coconut oil and 1/2 cup manuka honey
(both ingredients should be cool and coconut oil not cold).

Refrigerate to harden, then crumble with a large spoon
and stir in 2 tsp cinnamon and 1 tsp nutmeg. Mixture
will be coarse and mumbly ("manuka" + "crumbly").

:arrow: Spoon over hot cereals and desserts; nice accompaniment
(even served cold) to fresh apple slices and walnuts.

Caution: This begs to be eaten with a spoon like a dessert
but coconut oil (and walnuts) has a "few" calories. ;)

Rod :D

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Manuka Mumble

Post by Amigoo » Mon Sep 26, 2016 11:33 pm

Re: Manuka Mumble - http://board.1111angels.com/viewtopic.p ... 00#p193073

:idea: For easier crumblin'
(recipe with less sweetness; use previous method
to refrigerate mixture in a jar without the walnuts)

Manuka Mumble

:roll Combine 1 cup virgin coconut oil and 1/3 cup manuka honey
(both ingredients should be cool and coconut oil not cold).

Place a sheet of plastic wrap on a small tray, then drop spoonsful of mixture
on top of plastic, cover with another sheet of wrap and press down with
a similar tray to about 1/2" thickness.

8) Refrigerate overnight, then remove top layer of wrap, cut hardened mixture
into small squares, and spread on the bottom of a large mixing bowl.

Sprinkle on 1 tsp cinnamon and 1/2 tsp nutmeg, stir lightly, then sprinkle/stir
once more giving 2 tsp cinnamon and 1 tsp nutmeg.

Fold in 2-3 cups walnut halves (or pieces), then refrigerate until served.
Excellent served with dried black mission figs (cut off stem ends). ;)
Melts easily - best served in a small, chilled dessert bowl.

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Sep 27, 2016 4:03 am

Thanks Rod, both versions of your Manuka Mumble sound great!... and it just so happens I have some figs in the fridge. ;) :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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Adzuki One-Eye

Post by Amigoo » Fri Oct 07, 2016 1:26 am

Adzuki One-Eye

An easy cole-slaw type dish that combines "riced" broccoli and cauliflower with cooked adzuki beans.
The excellent dietary fiber supplied by this dish is an unexpected and exciting plus :!:

Note: "riced" refers to the chopping of raw broccoli and cauliflower into rice-size pieces (almost minced).
If purchased, these riced vegetables should be rinsed before using. Canned adzuki beans (drained & rinsed)
facilitate super-easy preparation :!:

:roll Ingredients:

2 cups riced broccoli
2 cups riced cauliflower
1 cup minced red onion
1/2 tsp garlic granules
1/2 tsp salt (optional)
1/2 cup cooked adzuki beans per serving
Olive Oil & Vinegar salad dressing

:arrow: Directions:

Rinse 2 15oz cans adzuki beans (or same amount cooked) and refrigerate until used.

Rinse riced broccoli and cauliflower, drain well, then combine with red onion, garlic and salt.
Refrigerate until used.

To serve, place a cup of broccoli mixture in a serving bowl, make a well
and fill with 1/2 cup chilled adzuki beans (creates a "one eye" look).

Serve with Olive Oil & Vinegar salad dressing, cherry tomatoes, and cubed cheese.
Cole-slaw dressings can be used but flavors compete with these ingredients. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Sat Oct 08, 2016 3:31 am

Sounds like something perfect for supper tonight! Thanks Rod. I have all the ingredients for this one in the cupboard. :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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Pumpkin Pie Smoothie

Post by Sandy » Sat Oct 08, 2016 3:48 am

This recipe comes from Hallelujah Acres Site

Pumpkin Pie Smoothie

http://www.myhdiet.com/Fall-In-Love-Wit ... -smoothie/

With the Northern hemisphere Autumn in full swing this might be a great recipe for breakfast, lunch or a snack.
If you have a high speed blender I would think that you could easily chunk an equivalent amount of fresh pumpkin in this recipe equally well as it will become pureed as the blender does its work. I'll give it a go when I buy some fresh pumpkin and let you know.

Pumpkin Pie Smoothie

2 cups almond milk
1 Tbsp chia seeds, ground
1 cup organic pumpkin puree, unsweetened
2 Tbsp maple syrup
1 banana
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of unrefined sea salt


1. Place all ingredients in Vitamix or other powerful blender and blend until creamy.
2. Notes: Option: Top with Sweet Dream Creme!
“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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