11:11 Angels Message Board

Raisin Chia Pudding

Serve with raw walnuts or sliced almonds
and a dollop (or two) if you dare.
(or sprinkle of cinnamon & nutmeg)

Into 2 cups hot water,
stir 1 cup dark raisins,
1/4 cup black chia seeds.

Cover and let soak 1 hour,
then refrigerate overnight.
Stir well before serving.

Or serve with roasted Pistachios
for Praisin Chia Pudding.
For Praisin Chia Cacaophony,
top with shaved dark chocolate.


Rod

Re: https://foodwithfeeling.com/easy-pumpkin-cream-sauce/
"Savory Pumpkin Sauce"

Ingredients:

1 tbsp olive oil
1/2 sweet onion, chopped
5 cloves garlic, chopped
1/2 tsp dried sage
15oz can pumpkin puree
1 1/4 cups almond milk, unflavored
salt & pepper to taste


(adapted from Perplexity)
"Sweet Pumpkin Sauce"

Ingredients:

15oz can pumpkin puree
14oz can condensed milk*
1/3 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt

* for unsweetened, substitute evaporated milk;
or mix 1 cup powdered milk, 1 1/4 cups warm water,
stirring until fully dissolved.

Directions:

Whisk together in small saucepan over low heat,
stirring often, until smooth and warmed.


(new proof of concept)
EZ Pumpkin Sauce Base

Ingredients:

15oz can pumpkin puree
1 cup powdered milk mixture**

** Whisk together 1 1/4 cups non-fat dry milk,
1 2/3 cups cold water, 5oz 5% plain Greek yogurt;
refrigerate overnight to hydrate milk powder,
then stir briefly before use.

[Or add to canned tomato soup: try with paprika,
dried parsley, garlic powder; even cooked veggies!]

[for Oatmeal Helper, combine 1 1/3 cups mixture,
1 tsp vanilla extract, 1/2 cup natural applesauce,
1/4 cup coconut flour; stir into cooked oatmeal]


Directions:

Whisk pumpkin puree, powdered milk mixture
until smooth, then refrigerate to chill; then
stir before first use. (powdered milk
is naturally sweet).


Rod

Gourmet Salmon Loaf (proof of concept)

Whimsical exaggeration about impromptu culinary do-over
(refrigerated veggie combo repurposed as salmon loaf).
Moist with complementary textures and flavors.

Ingredients (veggie base):

1/2 cup red lentils, rinsed
1 1/2 cups water
1/3 cup cornmeal mix*
1 1/2 cups chopped celery tops
1 1/2 cups chopped sweet onions
3/4 tsp garlic powder
1 tsp salt
2 tbsp virgin olive oil

* combine enriched cornmeal,
light oat bran (1:1 proportion).

Directions (veggie base):

In large sauce pan, simmer lentils
in water until cooked (about 20 min.).

Microwave celery and onions to al dente,
stir into cooked lentils, then spices,
then olive oil. Cool, then refrigerate
(helps cornmeal mix hydrate).


Ingredients (Salmon Loaf):

15oz can salmon, skin & bones removed
2 lg eggs, whipped
2 tsp dill weed
1 tbsp virgin olive oil

Directions (Salmon Loaf):

Lightly oil glass loaf pan;
pre-heat oven to 325F degrees.

In large bowl, warm veggie base in microwave,
stir in whipped eggs; coarsely chop salmon
and stir into veggie base along with
dill weed and olive oil.

Spoon into baking dish and bake uncovered
1 hour 10 min. To upscale, serve with
green veggie like asparagus or broccoli.


Rod