UB Cookin'

[Amigoo]

Survival Peanut Butter

Super nutritious, crunchy, with good PB flavor!
Serve with cinnamon-dusted fresh apple slices.

Ingredients:

15oz jar natural peanut butter (creamy)
1 2/3 cups raw sunflower seeds
1 cup finely shredded carrots
virgin olive oil as needed
1 tbsp honey (optional)

Directions:

Pour off peanut butter oil,
then stir in virgin olive oil
until mixture flows slowly.

Stir in sunflower seeds, carrots,
and honey, then refrigerate.

Carrot moisture softens sunflower seeds,
so don't pre-mix if this crunch is preferred.


Rod

[Amigoo]

Survival Carrotymás (carrots and more)

Super nutritious, convenient, and versatile
legume/grain mixture. Use as base for soups,
stews, or even as snack or breakfast dish
(include cooked egg or breakfast meat).

Ingredients:

3 cups water
1 cup red lentils, rinsed
2/3 cup steel-cut oats, rinsed
1/2 cup enriched cornmeal
1/2 tsp garlic powder
3/4 tsp salt
2 tbsp dried parsley
2 tbsp virgin olive oil
1 cup finely shredded carrots
1 cup diced sweet onions

Directions:

In large sauce pan, simmer oats over lentils
until most water absorbed, then stir in
remaining ingredients, veggies last.

Remove pan from heat, let rest 20 min.
in covered pan, then stir briefly.
Add more water if desired.


Rod

[Amigoo]

Brown Sugar Chickpeas (first test)

A side dish or dessert, depending on topping.

Ingredients:

2 15oz cans chickpeas, drained
3 med. apples, chopped
3 tbsp butter or coconut oil, melted
1/3 cup brown sugar, packed
2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp salt
1 tsp vanilla (optional)
apple juice as needed

Directions:

Preheat oven to 350F degrees;
lightly oil deep baking dish.

Combine remaining ingredients,
then stir in chickpeas. Include
apple juice or water for saucy.

Spoon evenly into baking dish;
bake 1 hr., stirring several times.

For savory/sweet, include
1 cup thinly sliced sweet onions.


Rod

[Amigoo]

PSG (new condiment)

Ingredients:

1/4 cup ground black pepper
1/3 cup ground black sesame seeds
1 tbsp garlic powder

Directions:

Mix well, sprinkle as desired.


Rod

[Amigoo]

Honey Cream Chia

Sorta lika dessert; serve topped with
sliced almonds or chopped walnuts,
and/or fresh fruit pieces. Or just
sprinkle on cinnamon.

Ingredients:

1 1/2 cups warm whole milk
1/3 cup black chia seeds
2 tbsp honey

Directions:

Mix chia seeds and milk, stir frequently 5 min.,
then stir in honey and stir occasionally until
mixture thickens (about 10 min.).

Refrigerate to complete.


Rod

[Amigoo]

Carrotymás Casserole (spoon bread)

DD Carrotymás prepared as a casserole.
Serve with preferred salsa. Olé
Upscale with diced jalapeños.

Ingredients:

3 cups simmering water
1 cup red lentils, rinsed
1 cup water (add separately)
1 1/2 cups cornmeal mix*
2 tbsp dried cilantro (or parsley)
3/4 tsp garlic powder
1 tsp salt
1/2 cup natural applesauce
2 xlg eggs + 1 white, whipped
3 tbsp virgin olive oil
1 cup finely shredded carrots
1 lg sweet onion, diced

* enriched cornmeal : oat bran
in 1 cup: 3/4 cup proportions.

Directions

Lightly oil 9" x 13" casserole dish;
pre-heat oven to 375F degrees.

In large sauce pan, simmer lentils
until most water absorbed (10-15 min.),
stir in extra water, remaining ingredients
as listed; fold in veggies last.

Spoon evenly into baking dish,
reduce oven to 350F degrees
and bake 1 hr. 10 min.

Note: Water separated to observe
when lentils are properly cooked.


Rod

[Amigoo]

EZ Salsa Sauce (no cook)

Spaghetti sauce with mild salsa flavors.
Upscale with sautéed diced onions
and jalapeño peppers. Olé

Ingredients:

16oz jar chunky mild salsa
6oz can tomato paste
1 1/2 cans water
15oz can diced tomatoes
3 tbsp dried cilantro (or parsley)
1 1/2 tsp garlic powder

Directions:

Mix well then refrigerate
overnight for flavors to blend.
Serve hot, cold, or Goldilocks.


Rod

[Amigoo]

Coconut Mustard Spread

Tasty, versatile, with complementing
flavors and unique texture! To upscale,
include veggies like shredded carrots,
diced sweet onions, red bell peppers.

Ingredients:

1/2 cup coconut flour
1 3/4 cups cold water
1/2 cup Spicy Brown Mustard
1 1/2 tbsp dried parsley
1/2 tsp garlic powder
1 tbsp virgin olive oil

Directions:

Combine coconut flour and water,
then stir in remaining ingredients.
Add 1/3 cup water for saucy.
Keep refrigerated.

Recipe started as "mustard helper".


Rod

[Amigoo]

Perplexity's Popcorn Casserole

After wandering Q&As about using popped corn in recipes.
Culinary exploration daring tastebuds to sample "AI food".
The recipe as shared (reformatted; not yet tested):


Popcorn Casserole with Pumpkin, Asparagus, and Onions

Serves: 4-6 as side dish. Oven: 350°F.
2‑quart baking dish or 8×8 inch casserole dish.


Ingredients:

Base and vegetables:

4-5 cups popped corn, lightly salted, mostly whole (not finely crushed)
1 tbsp virgin olive oil or butter (for sautéing)
1 med. onion, thinly sliced or diced
8-10oz fresh asparagus, cut into 1-2 inch pieces
1 clove garlic, minced (optional)

Pumpkin custard:

1 (15oz) can pumpkin puree
1 cup milk or half‑and‑half
2 large eggs
2 tbsp virgin olive oil or melted butter
1 tsp salt (plus more to taste)
1/2 tsp black pepper
1/2 tsp dried thyme or Italian herb blend
1/4 tsp smoked paprika or regular paprika (optional)
Small pinch nutmeg (optional)

Cheese and topping:

1 1/2 cups grated cheese total (for example:
1 cup sharp cheddar or Gruyère,
1/2 cup Parmesan or Pecorino)

Small handful of popped corn for top (optional)


Directions:

1. Prep the veggies:

- Preheat oven to 350°F. Lightly oil casserole dish.
- In skillet, heat 1 tbsp olive oil or butter over medium heat.
- Add onion and pinch of salt; cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- Add asparagus pieces (and garlic, if using). Cook 3-4 minutes more, just until asparagus turns bright green
and barely tender. Remove from heat.

2. Make pumpkin custard:

- In large bowl, whisk together pumpkin puree, milk, and eggs until smooth.
- Whisk in 2 tbsp olive oil or melted butter.
- Add salt, pepper, thyme/Italian herbs, paprika, and nutmeg. Adjust salt or seasoning if desired.

3. Combine with popcorn and cheese:

- Place 4 cups of popcorn into large mixing bowl. If any pieces huge, lightly crush with your hands,
but keep most kernels fairly intact.
- Add warm onion/asparagus mixture to popcorn and toss gently.
- Sprinkle in about 1 cup of grated cheese and toss again.
- Pour pumpkin custard over everything and fold gently until all popped corn and veggies are coated.
- Let mixture sit for 3-5 minutes so popcorn absorbs some of custard. If it looks very dry,
add up to 1/2 cup more milk. If it looks extremely soupy, add another small handful of popcorn.

4. Assemble and bake:

- Transfer mixture to oiled casserole dish, spreading it out evenly.
- Sprinkle remaining 1/2 cup cheese over the top.
- If desired, scatter handful of additional popcorn on top for pronounced, toasty popcorn crust.

Bake at 350°F about 30-40 minutes, until:

- Edges are bubbling slightly.
- Center looks set (no liquid sloshing if you jiggle pan).
- Top is nicely golden in spots.

5. To serve:

- Let stand 5-10 minutes so it firms up slightly.
- Serve warm, scooping with spoon. Inside should be soft and custardy, with visible popcorn
and vegetables, and top pleasantly chewy and a bit crisp.

Optional variations:

- More veggies: Add handful of thawed peas, roasted red peppers, or sautéed mushrooms.
- Extra protein: Stir in 1 cup cooked white beans, shredded chicken, or crumbled cooked sausage.
- Brighter flavor: Finish baked casserole with squeeze of lemon juice or sprinkle of chopped fresh parsley or chives.


Rod

[Amigoo]

True story ...

When it's 22F outside, a home "chef" thinks of
Hot & Spicy (food) and Slippery & Crunchy (bones,
if venturing outside). Translation: Time for more
culinary "What goes with what?" exploration.

Not low-calorie, but good energy for shovelin' snow,
AI controversies, national politics, or whatever.


Spicy Peanut Buttered Popcorn

Ingredients:

1/2 cup popcorn, air-popped
1/4 cup virgin olive oil for drizzle
3 tbsp paprika & chili powder (mix)
1 tsp salt
1 1/2 cups creamy peanut butter*, heated
2/3 cup raw sunflower seeds

* Or use peanut powder (less fat) and add light olive oil:

(Google AI Overview) "creates a creamy, spreadable nut butter by reintroducing healthy fats,
requiring a ratio of 1-2 tablespoons of oil per 1/2 cup of powder. Blend or whisk the oil
into the flour until desired consistency, adding a pinch of salt or sweetener if desired."

Directions:

Pre-heat oven to 350F degrees.

Air pop popcorn into wide, metal mixing bowl,
then warm bowl in pre-heated oven 10 min.

Drizzle olive oil over popcorn, then
sprinkle on spices, drizzle on heated PB,
then spread on sunflower seeds.

Use potholder to grasp HOT bowl
and slowly fold mixture to coat
popped corn (hot bowl helps
keep ingredients warm).

Create separate servings
in disposable bowls.

How to store leftover PB'd popcorn?
Dunno! I have to make another batch.


Plain, air popped corn can be stored for later use
(reheat in microwave in 20-second intervals).

When cool after popping, store in air tight container,
then reheat a serving uncovered in microwaveable bowl
until popcorn is very warm. Then, if desired, drizzle
and/or sprinkle with typical ingredients.


Rod

[Amigoo]

(U.S.) Today is National Chocolate Cake Day!

See also: https://www.yahoo.com/shopping/home-gar ... 48811.html

Or go for this chia pudding if nutrition matters ...
(just top with a dollop if you miss the cake)


Chocolate Chia Pudding

A stepped method instead of dump & stir.

Ingredients:

Chia seeds, warm water, applesauce, cacao powder.

Directions:

1. Hydrate chia seeds

- Add 1/4 cup chia seeds to bowl or jar.
- Add 3/4-1 cup warm water.
- Stir well, let rest 10-15 minutes, stir several times until mixture thickens.

2. Mix cacao powder and applesauce

- In separate bowl, whisk 1 cup applesauce and 3-4 tbsp cacao powder until smooth.

3. Combine and adjust

- Spoon chia gel into applesauce/cacao mixture, stir until blended.
- If too thick, stir in warm water; if too thin, add spoonful(s) of chia.

4. Chill to complete

- Cover and refrigerate several hours to thicken.


Rod

[Amigoo]

Pumpkin Pudding Cake (for next test)

When pudding texture is like soaked cake.
(more "Who eats this stuff?!" exploration)

Ingredients:

15oz can pumpkin puree, warmed
1 2/3 cups half & half, warmed
2-3 tbsp honey
1/4 tsp salt
1/2 cup coconut flour
1/4 cup desiccated coconut
2 tsp pumpkin pie spice
1/2 tsp nutmeg

Directions:

Mix well in this order, then refrigerate.

Rod