UB Cookin'

[Amigoo]

Red Quinoa Chili (first test)

"Where's the meat?"
What's "meat"?

Ingredients:

1 cup red quinoa (or tri-color + red)
1 2/3 cups water
1 1/2 cups diced celery
1 1/2 cups diced sweet onion
15oz can diced petite tomatoes
1 1/2 tbsp dried cilantro
1 cup chunky mild salsa
1/4 cup tomato paste
1 tsp garlic granules
1 tsp cumin powder
2 tsp chili powder
2 tsp paprika
1/2 tsp sea salt
1/4 tsp cayenne pepper
2 tbsp virgin olive oil
1 cup water

Directions:

In large sauce pan, simmer quinoa in water
10 min., then spread on remaining ingredients
(olive oil after cooking), cover pan
and simmer 20 min.

Then stir in olive oil and more water,
turn off heat; let covered pan rest 10 min.
Stir briefly before serving.

Rod

[Amigoo]

Who knew how to really test beans' soaking methods

Re: https://cooking.stackexchange.com/quest ... re-cooking
"Every recipe says I should soak beans in water overnight before cooking. Why?"

"I did some experiments. I have tried soaked and unsoaked beans from the same batch.
There was no difference in cooking time, taste, structure or color. Even (pharts) were the same!"

Rod

[Amigoo]

OB Quinoa Rounds (makes 7 muffin tops,
quinoa adds unique flavor, protein, fiber)

When served, try dusted with powdered sugar,
and/or include 3/4 cup dark raisins in batter.
Use several spoonsful for more height.

Ingredients:

1 1/2 cups light oat bran
1 cup chilled applesauce
1/3 cup water
2/3 cup quinoa flakes
3 tbsp brown sugar*
1 1/2 tsp cinnamon
1/2 tsp salt
1/3 cup egg whites
1 tsp baking soda
1 tsp baking powder
2 tbsp virgin olive oil

* optional if including dark raisins

Directions:

Place parchment paper on baking sheet;
pre-heat oven to 375F degrees.

In mixing bowl, stir ingredients as listed,
one by one, then vigorously stir to complete.

Spoon onto baking sheet and bake 40 min.

Rod

[Amigoo]

PB Synergy! Who knew

Combine 16oz jar peanuts-only creamy peanut butter
with 1 cup sesame tahini and 1/4 cup honey.

A PB spread that's not PB intense; even good base
for a Thai Peanut Sauce (proposed recipe):

PB Thai Sauce
(whisk together and refrigerate)

1/2 cup peanut/tahini butter
1/2 tsp ground ginger
2 tbsp low sodium soy sauce
2 tsp rice wine vinegar
2 tsp sesame seeds
1/3 cup hot water
1/2 tsp red pepper flakes (optional)

Rod

[Amigoo]

Jalapeño Spam Loaf

Culinary version of "putting lipstick on a pig"
with diners then having the big red smile.
Move over chili! Spam's got red lips!

Ingredients:

15oz can red beans + juice
12oz can Spam Lite, mini-cubed
15oz can petite diced tomatoes
2 tbsp dried cilantro
2 tbsp dried chives
2 tsp paprika
1 tsp garlic granules
xlg sweet onion, chopped
4 lg jalapeño peppers, seeded & diced
1/3 rounded cup light oat bran

Directions:

Lightly oil deep 8" x 8" baking dish;
pre-heat oven to 350F degrees.

In large mixing bowl, combine ingredients
as listed, then spoon into baking dish.
Cover with foil and bake 45 min.
Remove foil and bake 15 min.

Rod

[Amigoo]

Allred Fruit Salad

Fruit provides sufficient sweetness.
Serve topped with sliced almonds.

Ingredients:

12oz pkg frozen cranberries*
1 1/2 cups water
3/4 tbsp unflavored gelatin
3 pkts True Lemon powder
3 med. tart red apples, chopped
2 cups chopped fresh pineapple
1 1/2 cups fresh raspberries

* freezing helps soften cranberries

Directions:

In large sauce pan, simmer cranberries in water
just until cranberrries burst, then stir in gelatin,
then lemon powder.

Remove pan from heat and fold in apples,
pineapple, and raspberries. Refrigerate.

Rod

[Amigoo]

Manischewitz Fruit Puddin
(dilute with more wine for Cold Fruit Soup)

"You better watch out! You better not pout!"
(Christmas Eve inspiration more than recipe)

Ingredients:

16oz pkg frozen blackberries
3/4 cup cold water
1/3 rounded cup dark chia seeds
1/2 cup Blueberry Fruit Spread (jam)
1 cup Manischewitz Grape Wine

Directions:

Mix ingredients except wine, let blackberries thaw,
stirring occasionally. Then crush with potato masher,
add wine and stir well. Refrigerate until served
(not during Christmas Eve service).

Rod

[Amigoo]

More about Manischewitz Grape Wine

Re: https://vinepair.com/articles/ntk-manischewitz-wine/

"Huy Trieu, a manager at Shun Fat Supermarket in San Gabriel Valley near Los Angeles, told The Wall Street Journal
that the store sells hundreds of bottles of Manischewitz a year to primarily Chinese and Vietnamese customers.
Tony Chen, a customs broker, also told the WSJ that he noticed many Los Angeles Asian grocery stores stocked bottles
of the wine, and likened the taste to that of a fermented drink from Northern China made of mashed grapes and sugar."

Note: The sweetness of this wine makes it versatile
for inclusion with certain fruits and culinary concoctions
... like Cold Fruit Soup.

Rod

[Amigoo]

Corn Casserole Bread

Veggie-dominated cornbread.
Makes a meal by itself!

Ingredients:

1 cup corn meal
1/3 cup light oat bran
juice from canned corn
1/3 cup water
1 1/2 tsp baking powder
3/4 tsp garlic granules
3/4 tsp sea salt
2 tbsp virgin olive oil
2 xlg eggs + 1/3 cup egg whites, beaten
15oz can non-GMO corn
1 1/2 cups chopped sweet onion
3/4 cup sliced jalapeño peppers

Directions:

Pre-heat oven to 375F degrees;
lightly oil 8" x 8" baking dish

In large mixing bowl, stir corn meal and oat bran
with corn juice, water, spices. Stir in olive oil,
then eggs; fold in corn, onions, and peppers.

Spoon mixture into baking dish, cover with foil,
reduce oven to 350F and bake 50 min.
Then remove foil, bake 20 min.

Rod

[Amigoo]

Pumpkin Soufflé

Fluffy with pumpkin pie flavors.
Serve with a dollop or three,
sprinkled with walnut pieces.

Ingredients:

29oz can pumpkin puree
1/3 cup brown sugar
1/2 cup half & half
2 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp virgin olive oil
2 xlg eggs
1/2 cup egg whites

Directions:

Pre-heat oven to 375F degrees;
lightly oil 2 1/2 quart baking dish.

In large mixing bowl, whisk all ingredients
except egg whites + whites from whole eggs.

In deep bowl, beat egg whites until fluffy,
then gently fold into pumpkin mixture.

Pour into prepared baking dish,
reduce oven to 350F, bake 1 hr 10 min.

Rod

[Amigoo]

Seedy Red Synergy

Re: Nature's Eats Cranberry Seeds (found at Walmart)
Mild flavor with super fiber and super antioxidants!

Mix 2 cups natural applesauce with 1/4 cup Cranberry Seeds; refrigerate.
Then use as desired (try topping for yogurt, pancakes, or in smoothies).

This mixture is great with sliced strawberries

Rod

[Amigoo]

Re: https://www.foxnews.com/lifestyle/ketch ... -in-debate
"Ketchup vs. mustard: Which is 'better' for you?"

Considering typical fast food consumed with these condiments,
"(nutritionally) better for you" is a totally different meal.

Rod

[Amigoo]

Who knew? about Freckle Berry Ice Cream ...
Stir 1/3 rounded cup Nature's Eats Cranberry Seeds*
into 48oz container Strawberry Ice Cream.

Who knew? about Freckle Berry Sundae ...
Serve FBIC topped with fresh strawberry slices,
sliced almonds, and a dollop if you dare.

* found at Walmart

Rod

[Sandy]

Hi Rod.
I think I am now caught up with posting the recipes in the index. I am intrigued by the cranberry seed recipes. I've never tried them. I do love cranberry.
There are lots of great new recipes for us to try out.
Thank you for creating, testing, and taking the time to share your recipes here.
XxSandy

[Amigoo]

Tofu 'n Salsa, Al Dente

Tofu & crunchy veggies with salsa ambience.

Ingredients:

Upgraded salsa ...

Combine 24oz jar chunky mild salsa
with 6oz can tomato paste, 1 1/2 cans water,
2 tbsp dried cilantro, 1 1/2 tsp garlic granules.

Al dente veggies ...

Toss 2 1/2 cups chopped zucchini*
with 2 cups chopped sweet onion,
then microwave until al dente.

* Discard cores for more greenery.

Chunky tofu ...

Cut 8oz extra firm tofu into mini bites.

Directions:

In a large mixing bowl, fold veggies into salsa,
sprinkle on 2 tbsp dried parsley, 2 tbsp dried chives,
then fold in tofu. Spoon into container and refrigerate.

Rod

[Amigoo]

Red Chili Peanuts

Spicy Spanish peanuts, best consumed with a spoon.

Ingredients:

1 quart raw Spanish peanuts
1/4 cup virgin olive oil
2 tbsp chili powder
1/2 tsp salt (optional)

Directions:

Pre-heat oven to 350F degrees, then dry roast 45 min.
in 2-quart baking dish, stirring peanuts several times.

Allow peanuts to cool 10 min., gently stir in olive oil,
sprinkle on chili powder and salt, stir to combine.
Cool completely then store in covered container.

Rod

[Amigoo]

Tofu Crumbles (brand mentioned for ingredients reference)

Re: https://delishandhealthyish.com/2011/08 ... uted-tofu/
(picture shows two 8oz containers, attached)

A nutritional sleeper, this sprouted extra firm tofu

Today's inspiration: Rinse, drain, use potato masher
to crumble, then stir in preferred herbs and spices.
Creates spoonable protein source for many dishes,
during cooking or just when served.

Today's Tofu Crumbles: (for brunch! served with
steamed carrots, onions, Brussels sprouts,
and drizzled with virgin olive oil)

8oz TJ's Sprouted Tofu
1 tbsp TJ's Green Goddess spices
1 small sweet onion, diced
1 tbsp dried parlsey
1 tsp garlic granules
1/2 tsp salt


https://www.livegusto.com/tofu-vs-edamame/
"Tofu or Edamame: Know Them Well to Pick the Better One"

"both tofu and edamame can be beneficial to your overall health ...
instead of picking one over the other, try to add both (to your diet)"

However, less processed food is often better.

Rod

[Amigoo]

Oat Bran Patties (biscuit/flat bread, makes 9)

Not typical biscuit, flat bread, muffin or sweet cookie.
Dry, fiberific biscuit best for soups, stews or with a spread.
Try with Pumpkin Seed Simplicity*

Ingredients:

1 1/3 cups light oat bran
1/4 cup flaxseed meal
3/4 tsp baking powder
1/2 tbsp sugar (optional)
3/4 tsp garlic granules
1/2 tsp salt
1 1/3 cups very warm water
1 1/2 tbsp dried parsley
2 tbsp virgin olive oil
1/4 cup sesame seeds

Directions:

Pre-heat oven to 400F degrees;
place parchment paper on cookie sheet.

Combine ingredients, stirring vigorously
(oil, seeds last), spoon onto parchment paper,
then reduce oven to 375F, bake 55 min.
(turn over, bake 15 min. for crispy).

Tip: To flatten patties, drop baking sheet
on counter several times.


For culinary debut, serve crispy with Peasy Omelet
(to superscale, accompany with fresh strawberries)

Soak 16oz pkg frozen petite peas ovenight in salty water,
then drain well, stir in diced sweet onion and refrigerate.

To cook omelet, beat eggs with half & half,
pour into oiled, non-stick pan, spread on peas,
cover pan, and heat until eggs are cooked
(peas and onion will be al dente).


* Pumpkin Seed Simplicity

Heat 2 cups raw pumpkin seeds to warm,
stir in 2 tbsp virgin olive oil, sprinkle with
1/4 tsp salt and 1/4 tsp garlic granules.
Stir, cover, let cool, then refrigerate.

Rod

[Amigoo]

Pumpkin Sauce Base

Versatile pumpkin puree base for soups,
sauces, stews, whatever! Use as topping
for veggie dishes (include herbs) or serve
as pudding (upscale with a dollop).

Ingredients:

15oz can pumpkin puree
1 tbsp brown sugar, packed
1 cup 0% Greek yogurt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt

Directions:

Whisk vigorously, then refrigerate.

Tip: Just combine pumpkin and yogurt,
then refrigerate for most versatility
(add herbs, spices when used).

Rod

[Amigoo]

Eggplant First

Simple, layered, steamed veggie dish
with walk-on-water nutrition.

Ingredients:

1 med. eggplant, cut into cubes*
1 med. sweet onion, sliced
4 med. baby bellas, sliced
small bunch baby spinach
1 cup water

* discard some of core if desired

Directions:

Arrange eggplant on bottom of large saucepan
with skin side up, then layer on sliced onion,
baby bella mushrooms, washed spinach.

Add water, cover pan and steam as desired
(about 10 min. for al dente).

To serve, drizzle on virgin olive oil,
garlic powder, salt & pepper. To upscale,
top with mini slices of swiss cheese.

Rod

[Amigoo]

Red Cabbage Sauerkraut

Simple Walk On Water (WOW) recipe
for nutrition and ease of preparation.
Fermentation continues slowly.

Ingredients:

15oz can natural sauerkraut
med. head red cabbage
2 tbsp caraway seeds

Directions:

Shred red cabbage, then rinse in salted water.

In a mixing tub, combine ingredients well
then pack into glass container with lid.
Refrigerate several days (stir each day).

Rod

[Sandy]

Hello and thank you Rod for the latest series of recipes. I must try out some of the Tofu recipes. I'm not sure if my mom cares for tofu, but maybe it is time to give her a chance to try something new.

xxSandy

[Amigoo]

Re: https://www.dailymail.co.uk/health/arti ... e-one.html
"Why the trendy 30 plants a week diet might NOT be as good as you've been led to think"

"participants who ate at least 30 different plants every week were more likely to have 'good' gut bacteria -
kinds that are thought to ward of infections and combat illnesses. Additionally, their microbiome - the term
for the trillions of bugs living inside of us - was more diverse, and therefore healthier, compared to people
who ate just 10. A diverse microbiome has been linked to boosting the body's ability to breakdown food,
strengthening the immune system, bettering brain function and even lowering the risk of cancer"

"30 plants a week" was concluded from the study, but "diverse microbiome"
(and what diet promotes this) is the important conclusion. Also, unhealthy
food/drinks not consumed help promote a good microbiome.

Rod

[Amigoo]

O'Pumpkin Muffin Tops (makes 9 tops)

Another use of the pumpkin/yogurt mixture.

Ingredients:

1 1/2 cups pumpkin/yogurt mixture*
1/3 cup brown sugar, packed
1 1/4 cups light oat bran
2 tsp pumpkin pie spice
2 tsp baking powder
3/4 tsp salt
1 xlg egg + xlg egg white
3 tbsp virgin olive oil
2/3 cup sunflower seeds

* Combine 15oz can pumpkin puree
with 16oz container 0% Greek yogurt.

Directions:

Pre-heat oven to 400F degrees;
place parchment paper on cookie sheet.

Combine ingredients, stirring vigorously
(oil, seeds last), spoon onto parchment paper,
then reduce oven to 375F, bake 45-50 min.

Tips: Use several spoonsful for more height;
to flatten muffin tops, drop baking sheet
on counter several times.

Rod

[Amigoo]

O'Pumpkin Logs (makes two 10" logs)

Uses O'Pumpkin Muffin Tops batter;
logs are sliced for servings.

Ingredients:

1 1/2 cups pumpkin/yogurt mixture*
1/4 cup brown sugar, packed
1 1/4 cups light oat bran
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
1 xlg egg + xlg egg white
3/4 cup dark raisins
3 tbsp virgin olive oil
2/3 cup sunflower seeds

* Combine 15oz can pumpkin puree
with 16oz container 0% Greek yogurt.

Directions:

Pre-heat oven to 400F degrees;
place parchment paper on cookie sheet.

Combine ingredients, stirring vigorously
(oil, seeds last), spoon onto parchment paper,
then reduce oven to 375F, bake 45-50 min.

Tips: With raisins, sugar can be optional.
Include 1/2 cup natural applesauce
for extra moisture.

Rod