UB Cookin'

A forum to discuss the Urantia Book.
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Sherrie's Raw "chocolate Pudding"

Post by Sandy » Sat Oct 08, 2016 3:59 am

Her'es a healthy solution for when you desperately need to indulge your sweet tooth. :roll: :D

Sherrie's Raw "chocolate Pudding"
http://www.myhdiet.com/Fall-In-Love-Wit ... e-pudding/

3 or 4 ripe bananas (peeled)
1 avocado (skin and pit removed)
1-2 tablespoons raw carob powder

Blend until smooth and creamy.
If put in the fridge for a few hours, it gets firm like chocolate mousse. Adding a little water or apple juice makes a nice chocolate sauce. ENJOY!
Serves 4
“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 Oct 08, 2016 7:12 pm

Sandy,

:idea: After reading on the internet that carob is not really a chocolate substitute (flavors, antioxidants, and textures are different), I gained new perspective: carob is similar to chocolate (actually cocoa since added fat and sugar create "chocolate"), but stands alone as a worthy ingredient for cooking and baking.

And carob's use with bananas seems better than cocoa for certain recipes because of cocoa's stronger flavor. Having (yet again :oops: ) bananas past their muching prime (barely freckled is my preference), I'm off to the store to buy carob: I'll test the pudding but have new curiosity about using carob in bread, cakes, and muffins (I even read that a carob sauce can be created). 8)

Rod

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Chunky Fresh Applesauce

Post by Amigoo » Sun Oct 09, 2016 2:37 am

Chunky Fresh Applesauce

When purchased applesauce makes you think "baby food", :|
chunk it up with fresh chopped apple:

Refrigerate overnight a 24oz jar (for example) of organic applesauce,
then combine with 3 med. apples, peeled & cored & chopped (or diced).
Stir in 1/2 tsp cinnamon for extra flavor; added sweetener is optional.

:idea: Uncooked apple pieces provide satisfying crunch and live enzymes
(plus other nutrition often lost when apples are cooked).

Did I mention "super easy"? ;)

Tips: Slice apples and place on a large cutting board,
then chop gently with a large knife. 8)
Try with raisins (soak 2/3 cup in very hot water 5 min,
then drain well and stir into apple mixture. :roll

Rod :D

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Intense Carob Bread

Post by Amigoo » Sun Oct 09, 2016 9:35 pm

Intense Carob Bread

Re: https://gardenvariety.life/carob/ (also shows how to make carob flour)

:scratch: "Why in the world would chocolate need a substitute, and who thinks carob tastes like chocolate anyway? It doesn’t at all! What it does taste like is carob, and it’s such a shame that it never got its chance to shine because it truly is delicious."

This quick bread recipe looks a bit sweet (3/4 cup sugar seems better ... and 1/3 cup butter instead of 1/2 cup).
But then 1 cup (?) mashed ripe banana could be folded into the finished batter. :finger:

Hmmm ... modern BC Bread! ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Sun Oct 09, 2016 10:37 pm

Hi Rob,
I chuckled at your muse over carob. So true. :) I've always liked carob but like you over the years have considered carob a substitute for chocolate. With that said, last night I finally was able to make the carob pudding and frankly just as you suggested, I found it really not all that similar to chocolate pudding and it's dairy ingredients but all the same yummy and delicious on it's own. (especially with a whole wheat cookie stuck into one end of it. :mrgreen: :roll: )

Will definitely look into more carob recipes and try your Intense Carob bread recipe posted above. :bana:

Now about that applesauce suggestion... I cannot believe something so simple has eluded me all these years. Honestly, that is exactly what bought applesauce needs to take it out of the doldrums. I'm off to the store to buy some applesauce. 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.”
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Re: UB Cookin'

Post by Amigoo » Mon Oct 10, 2016 12:48 am

Sandy,

I had the same reaction about the applesauce (how did this simplicity elude me?)
... but I was motivated to explore since applesauce has become a sure way
to get down pills that are hard to swallow*. Now, chunky fresh applesauce
can also be a frequent treat! (I'm fond of walnut accompaniment) :roll:

* a sip of liquid is a good chaser (or more sips if required by the pills)

Caution: "chunky" is not for severe swallowing problems
... but peeled and mashed fresh apple may be safe. ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Oct 10, 2016 10:16 pm

Hi Rod,
Now, chunky fresh applesauce
can also be a frequent treat! (I'm fond of walnut accompaniment)
:cheers:
Walnuts and apples are made to go together I think. :) Like you, I like the raisins in there too. Have you ever put a little finely shredded carrots in it as well? Strange, but truly not so "bad". :lol:
xxSandy
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Re: UB Cookin'

Post by Amigoo » Tue Oct 11, 2016 12:52 am

Sandy,

8) Our minds concoct recipes similarly (re: raisins)!

I was busy contemplating shredded carrot with the carob quick bread (probably carrots instead of bananas), but believe that they would indeed complement the chunky fresh applesauce (parboiled shredded carrot may be best since it's so fibrous ... and cooked carrot yields more nutrition). ;)

... and dates seem to be another complement to carob purdding, bread, etc. :roll
("purdding" is a typo but could be a word: what you do when consuming tasty pudding) :lol:

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Oct 12, 2016 1:59 am

:lol: Still laughing at the "purdding."
I was busy contemplating shredded carrot with the carob quick bread (probably carrots instead of bananas), but believe that they would indeed complement the chunky fresh applesauce (parboiled shredded carrot may be best since it's so fibrous ... and cooked carrot yields more nutrition).
Really? :shock: I had no idea. I guess I always assumed that anything raw is more nutritious. But now that you actually have me thinking of it.... I have heard that sometimes cooking makes it easier for our bodies to digest some foods (for instance broccoli my sister tells me) but then that too would signify perhaps more nutrition, at least with some foods when cooked, eh? Nutrition is a very confusing topic these days.

This morning I had a big ole glass of green juice, fiber and all...Then a few almonds about an hour later. Sigh... you can probably hear my tummy rumbling from Texas. :roll:

Have a good evening up there.
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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Applesauce Walnut Loaf

Post by Amigoo » Mon Oct 17, 2016 6:51 pm

Applesauce Walnut Loaf

A moist, dense quickbread with balanced flavors,
hearty texture, and gentle sweetness.

:roll Ingredients:

1 cup light oat bran
1 cup spelt flour
1/2 cup bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup sugar
1/8 tsp salt

3 xlg egg whites
3/4 cup applesauce
1/3 cup water or milk
1 tbsp light olive oil
1 1/3 cups chopped walnuts

:arrow: Directions:

Lightly oil a medium bread pan and dust with bread flour;
preheat oven to 350F degrees.

In a large mixing bowl, combine dry ingredients, then make a well.

In a quart glass measuring cup (or small bowl), whip egg whites until foamy,
then whisk in applesauce and water, then olive oil.

Stir liquid mixture into dry ingredients, then fold in chopped walnuts.
Spoon mixture into prepared bread pan (top with walnuts if desired).

Reduce oven to 325F degrees and bake 1 hr 15 min.
Allow to cool slightly before serving.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Oct 17, 2016 11:35 pm

This is another must try recipe for me. :bana:
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.”
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Re: Applesauce Walnut Loaf

Post by Amigoo » Tue Oct 18, 2016 12:43 am

Sandy,

I awakened this morning with a desire for morning oat bran but not a bowl of hot cereal. This dense recipe is closer to bread than cake and the sugar can be reduced from 1/2 to 1/3 cup. Also, a cup of diced fresh apple can be included (reduce water if apple is juicy).

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Oct 19, 2016 5:42 am

Thanks for that, Rod! I was wondering if I could reduce the sugar... (sort of going "lowish" on carbs as I am hoping to get into summer clothes in a couple months..otherwise it may be a long hot summer :roll: ) I like the idea too of chunky apple bits...can you ever go wrong with apple bits? :bana: One of my favorite oatmeal cookie recipe uses fresh apple bits. I would post it here but seriously it is full of sugar. ;)
I might anyway as I suspect you would be able to tell us how to healthy it right up. :thumright:

I'm going to post your last comment as an idea under the Applesauce Walnut Loaf recipe. I think it is valuable for those wishing to scale back their sugar intake and add more vitamin rich fiber to their daily consumption. So don't be too surprised at the changed heading for that particular post.
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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Banana Walnut Casserole

Post by Amigoo » Wed Oct 19, 2016 9:31 pm

Banana Walnut Casserole

Who knew? A sweet treat that's so easy to prepare and makes good use
of ripe bananas ready for a mission. This treat is best accompanied by
something white (vanilla ice cream, plain yogurt, or whipped cream). ;)

:roll Ingredients:

5 multigrain pita buns*, cubed (bite size)
4 lg ripe bananas, peeled & chopped
1/3 cup virgin coconut oil, divided
1/3 cup brown sugar
1 tbsp cinnamon
1 tsp nutmeg
2 cups walnut pieces

* Try these: http://us.ozerybakery.com/ozery/onebun-multigrain.php

:arrow: Directions:

Use 1 tsp coconut oil to lightly coat a 2-quart baking dish;
preheat oven to 350F degrees.

In a large mixing bowl, spread cubed pita buns, drizzle on coconut oil,
stir well to coat cubes, then sprinkle on spices and brown sugar.

Stir mixture well, then spoon evenly into baking dish, saving remaining sugar
and spices. Stir chopped banana into sugar mixture (add more sugar and spices
if desired), then spoon evenly on top of pita cubes.

Spread walnut pieces on top of prepared casserole and bake 50 min.

Allow to cool slightly before serving (banana will be hot).


Rod :D

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Re: UB Cookin'

Post by Sandy » Thu Oct 20, 2016 7:00 am

Hi Rod,
Sounds like a great way to use some of those "leopard bananas" that sometimes accumulate. I like that this recipe doesn't require much in the way of additional sugar. The ripe bananas do the job nicely, I suspect.
Thank you! Hope to make this one soon. :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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Gentle Lentil Salsa

Post by Amigoo » Sun Oct 23, 2016 9:44 pm

Gentle Lentil Salsa

Or is it chili? But there's no chili powder ... and who eats chilly chili?
This mild, red lentil salsa is satisfying both hot and cold ... and may be
served as "chili" (but dinner guests might expect a hot dish - even spicy).

:roll Ingredients:

1 cup red lentils, sorted and rinsed
2 cups water
24oz jar mild salsa
1/2 tsp cumin powder
1/2 tsp garlic granules
2 tbsp dried chives
2 tbsp dried cilantro
1 cup jalapeño peppers*, seeded & chopped
15oz can organic corn, drained

* When seeded and white flesh removed,
jalapeño peppers are not so spicy hot.

:arrow: Directions:

In a medium saucepan, simmer lentils in water until all water is absorbed (about 20 min.)

Microwave chopped jalapeño peppers 2 min. in a covered bowl (for best texture).

When lentils are cooked, stir in salsa, then remaining ingredients in the order listed.

Simmer until mixture is hot, then serve (or cool and refrigerate in a covered container).

Tips: If desired, add Mexican spices to increase spiciness.
Fresh cilantro and sour cream (or plain yogurt) are tasty condiments.

Rod :D

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OB Almond Loaf

Post by Amigoo » Sun Oct 23, 2016 10:44 pm

OB Almond Loaf

This first recipe using almond flour was destined to be muffin tops,
but the oat bran and spelt flour hinted that a bread pan was necessary
to properly moisturize these ingredients. So ... "Oh, Be Almond Loaf!"
became the impromptu Plan B for the completed first recipe. :roll:

Mysteriously*, a final recipe seems unimportant for this Not_Bread / Not_Cake
baking venture, needing more flavor development (or not). Interestingly,
applesauce was going to be included, but makes tasty accompaniment. ;)

* Perhaps because N_B / N_C slices are best accompanied by tasty toppings
(jam, jelly, honey butter, cream cheese) and/or fruit, dried or fresh. 8)

:roll Ingredients:

1 cup light oat bran
1 cup spelt flour
1 cup almond flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 xlg egg whites, beaten
1/3 cup half & half
1/2 cup water
1 tsp almond extract
3 tbsp light olive oil

1 cup sliced almonds (optional)

:arrow: Directions:

Pre-heat oven to 350F degrees.

Lightly coat a medium bread pan with light olive oil,
then dust with bread flour and tap pan to discard excess.

In a large mixing bowl, toss dry ingredients to combine.

In a glass quart measuring cup or medium bowl, whisk egg whites
until foamy, then whisk in remaining ingredients (except almonds)
in the order listed.

Stir egg mixture into dry ingredients, spoon batter into bread pan,
allowing a rounded top, then sprinkle on sliced almonds.

Bake 50 min. (or until light brown on top).
Allow to cool slightly before cutting into slices.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Oct 24, 2016 2:11 am

Both recipes are making my mouth water this morning, Rod.
I like the idea of a salsa with some healthy protein.... a complete meal in itself. ;) And the almond bread recipe... What can I say! I love bread and your recipes are first class (and healthy...important these days I think) :thumright:
Thanks so much!
xxSandy
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Re: UB Cookin'

Post by Amigoo » Mon Oct 24, 2016 3:55 am

Sandy,

The red lentils are nutritionally magical and so versatile! 1 cup red lentils, sorted & rinsed,
then simmered in 2 cups water until all water is absorbed (about 20 min.) can be added
to many soups and sauces. Typical cooking requires more water, but this 1:2 proportion
retains more texture, complementing the lentil's excellent plant protein. :roll

A "must have" item for emergency food preparation! ;)

Rod :D

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OB Almond Loaf

Post by Amigoo » Mon Oct 24, 2016 4:22 pm

Re: OB Almond Loaf - http://board.1111angels.com/viewtopic.p ... 25#p193284

The dryness of this loaf is good opportunity for blueberries!
(since the almond flour has very mild flavor) ;)

Skip the almond extract (or substitute vanilla) and fold* into the completed batter
1 1/2 cups fresh blueberries (if frozen, thaw to room temperature and drain well).
* or layer batter and blueberries with batter as first layer.

Rod :D

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OB Almond Loaf

Post by Amigoo » Mon Oct 24, 2016 5:02 pm

Re: OB Almond Loaf - viewtopic.php?f=47&t=25032&start=525#p193284

The dryness of this loaf is good opportunity for pumpkin puree!
(since the almond flour has very mild flavor) ;)

:idea: Skip the almond extract and substitute 2 tsp pumpkin pie spice.
Stir 1 cup pumpkin puree into the whipped eggs.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Oct 24, 2016 10:52 pm

Hi Rod,
Good Morning! :sunny:
I find your added suggestions for the almond loaf very timely as blueberries are in season right now and a little cheaper and too, with Halloween there are a few of our familiar beautiful orange pumpkins in the grocery store. I love ceremoniously cutting up my Halloween faced pumpkin November 1st and cooking it for pies and treats. (I would have made a fabulous witch in Grimm's fairy tales don't you think? :mrgreen: )

Thank you for providing the cooking suggestions for Red Lentils. I have definitely over cooked them in the past creating an unappealing but still relative delicious mess. I will check our larder. Seems if I recall correctly we did stock up on Lentils... probably some green ones too. Lentils, a good source of protein, are appealing in that they do not need a lengthy cooking time, unlike many dry beans. Have you ever cooked broad beans? It isn't a bean I am familiar with but very popular here in the winter months. It is something, if memory serves me, that we too have stocked in the garage "fridge". (The fridge out there is one of those ancient ones. We don't dare turn it on as the Ozone layer down here is puny enough in the summer months but unplugged it makes an excellant place to store seeds and dry goods.)

Enjoy your Texas evening! :hithere
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 Amigoo » Mon Oct 24, 2016 11:53 pm

Sandy,

As for Grimm's witch ... not with your beaming, infectious smile! :D

I was about to post "The dryness of this loaf is good opportunity for 1 1/2 cups mashed banana!"
.. but decided that the OB Almond Bread substitution list was already intuitive. ;)

:idea: About beans and lentils ...

I've settled on a rule of thumb: beans that take 30+ min. to cook (even after soaking)
are best purchased (when economical and have no bad-boy preservatives) to save
time and fuel energy ... unless you need more heat/moisture in the house. :roll:

LOL: I even experimented, adding lentils and spices to a jar of spaghetti sauce
after adding to a jar of salsa ... and now have more cooked lentils than I'll eat
before they spoil. I could freeze it, but there goes the lentil texture! :?

Rod

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Forkable Oats

Post by Amigoo » Tue Oct 25, 2016 5:51 pm

Forkable Oats

Steel-cut oats are usually guided to the porridge pot to be consumed as hot cereal,
but they're equally satisfying as forkable oats (not porridge; eaten with a fork):

In a medium saucepan, rinse 1 cup steel cut oats, then drain well and add 2 1/2 cups water.
Bring to a soft boil, then reduce heat and simmer about 15 min. (some water remains). ;)

Remove pan from heat, stir in 1/4 cup light oat tbran, cover pan and let oats absorb moisture.

Serve warm with complementary goodies on the side: extra virgin coconut oil, butter, cinnamon,
nutmeg, chopped walnuts, sliced almonds, dried fruit (raisins, prunes, figs, etc.), maple syrup,
brown sugar ... whatever!

:shock: Hot cereal for breakfast is so last century!
https://www.youtube.com/watch?v=TaNB8gOPyw0

"So, Johnny, how was your breakfast today?" "Forkable, Mom" :roll:

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Oct 26, 2016 3:42 am

Hi Rod,
I see your point in your Rule of thumb... In a situation where power/ heat energy may not be as easily obtained it makes perfect sense to stockpile certain varieties of already cooked beans and such rather then waste such a precious commodity on something that despite it's delicious taste has enough gaseous power to destroy the world. :roll: :oops: sorry about that last bit. :oops: It may be a long survival for me and those around me should beans be our sole staple. sigh...

Yes, I have had the same trouble with freezing lentils. They taste okay afterwards but are sort of fragile and break down when frozen. Lentils are definitely a bean where "a little goes a long way" :sunflower: Again, I so appreciate the reminder as to their versatility since adding lentils, which are so complementary to many flavors, to many dishes is a great way to boost protein levels for "wanna be" vegetarians.

Thanks too for the latest new addition to the recipe index. I may try the Forkable Oat recipe tonight for George as a light snack. I would love to give it a try but harsh times call for harsh measures and I have discovered the only way I seem to be able to loose a "few" (understatement) pounds (kilos) at my age is to do a very low carb diet. It is working splendidly and quickly but it isn't until next week that I can begin to slowly reintroduce a few more additional carbs into my diet or the losses will return at lightening speed. :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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