11:11 Angels Message Board

Posted: **Mon Aug 31, 2015 3:46 am**

Hi Rod,
The Mini mounds turned out fantastic and were perfect with G's stew! I recommend this recipe for anyone who enjoys a nice hearty bread with warm stew or soup. It is fast and super easy. I am sure it will become a staple in our house hold. Thank you Rod!

Also I am going to try the pumpkin pudding tonight. It is difficult to find canned pumpkin here but I have a couple of Japanese pumpkins in store so one of them may be baked today to get the necessary puree. Thanks for posting these great recipes. I am like a kid in a candy shop. Who needs a cook book with Rod around!

XXSandy

Posted: **Mon Aug 31, 2015 4:44 am**

Thanks for the feedback, Sandy!

After a few months of bread-baking vacation (to save time and have less heat in the house), I'm ready to bake again. I plan to bake a few dozen of these Mini-Mounds to fill the freezer and will include caraway seeds with one batch.

Rod

Posted: **Mon Aug 31, 2015 5:41 am**

Oh I love Caraway seeds! I may add them to my next batch. I wish I had more freezer space. We just have the space on our refrigerator which is rather generous but it is half filled with bird food.
I may find the room for one batch though...

The pumpkin is baking as I type. It smells like Thanksgiving in here.

xxSandy

Posted: **Mon Aug 31, 2015 1:45 pm**

Re: http://www.breadexperience.com/crushed-fennel-faggots/

A more traditional yeast bread recipe (requires some kneading), but unique with its baked strips of dough, unusual preparation, and enticing fennel flavor (not to mention the aroma while baking!). Another bread offering that freezes well (allow bread to cool, then separate into strips before freezing).

This recipe was created to highlight spelt flour, a flavor/texture compromise between whole wheat and white flour (IMO).

Rod

Posted: **Mon Aug 31, 2015 2:35 pm**

Re: http://m.allrecipes.com/personal-recipe ... y-ketchup/

Even if homemade ketchup is not your desire, the dry spices are perfect for many tomato-based recipes - make a large batch for use later! This recipe is just sweet enough to appeal to children but the apple juice concentrate can be reduced to 1/3 cup.

Rod

Posted: **Mon Aug 31, 2015 2:43 pm**

Re: http://www.breadexperience.com/gourmet-turmeric-sauce/

With standardized 95% turmeric powder (without additives), this sauce almost becomes medicinal (IMO).
And its unique flavor complements so many foods that even shoe leather would taste good!

Rod

Posted: **Mon Aug 31, 2015 3:00 pm**

Re: http://m.allrecipes.com/personal-recipe ... inoazules/
Re: http://m.allrecipes.com/personal-recipe ... implicity/

Two recipes that use the now-popular quinoa flour or grain. Supergrain Simplicity was later modified to become the Morning Millet recipe (one of my favorite breakfast dishes ... when drizzled with virgin olive oil, sprinkled with salt & pepper, then topped with pepper jack cheese and fresh tomatoes; include a boiled egg for super nutrition).

Rod

Posted: **Mon Aug 31, 2015 3:09 pm**

Re: http://m.allrecipes.com/personal-recipe ... -brownies/

A serious attempt to create a chocolate snack that was both satisfying and healthy (at least, healthier than most chocolate brownie recipes with their "very generous" oil and sugar). Would you believe? Another recipe using spelt flour was the reason for creating this enticing snack!

Rod

Posted: **Tue Sep 01, 2015 1:07 am**

Baked Sweet Potatoes (set oven temperature to 375F)

An easy way to bake (oven-simmer) sweet potatoes and yams.

Rinse skins of potatoes using a vegetable brush, then cut in half lengthwise. Larger potatoes may be deeply scored on top a few times to begin the cut, then carefully press down, pointing knife into potato and using a sawing motion for the cut.

Add 1/2" water to a baking dish, place potatoes cut side down into water, and cover dish with a lightly crinkled sheet of foil (for steam release).

Bake about 2 1/2 hours, depending on size of potatoes and desired tenderness. Maintain at least 1/4" of water in dish - if more water must be added,
drizzle hot water slowly over potatoes and not directly onto bottom of dish (to avoid breakage from temperature difference).

Oven heat and baking time may be adjusted, but temperature should be low enough that water maintains a low simmer.

When completely baked, potato skins lift off easily with a fork.

Then use a spatula to carefully lift potatoes out of the dish and turn over to serve on a plate.

Rod

Posted: **Tue Sep 01, 2015 3:23 am**

Chocolate Prune Whip (a tasty spread)

The secret to this easy recipe is moist, preservative-free dried prunes.* The prunes provide natural sweetness, but some sugar could be included
with the salt. Chocolate flavor is light, permitting use of other flavorings (vanilla, orange oil, cinnamon, mint, etc.).

Add dried prunes to a glass quart measuring cup containing 3 cups of very hot, boiled water. Cover and let prunes hydrate 15 min. (longer if prunes are not soft and moist).

Drain water, saving 1/4 cup (pour back into measuring cup), then stir in 2 tbsp virgin coconut oil (melted) and sprinkle on 1/3 cup unsweetened natural cocoa and a pinch of salt; stir carefully to combine.

Use a hand blender to create a smooth texture, then spoon mixture into a container (with lid) and refrigerate overnight. Add extra hot water during blending if mixture is too thick.

* recipe created with Sunsweet D'Noir Prunes, 9oz pkg.

Rod

Posted: **Tue Sep 01, 2015 9:28 am**

Hi Rod,
I made your pumpkin pudding last night and it was lovely!

with just the right amount of sweetness. As I mentioned earlier, I did have to bake my own pumpkin and it may have contained more moisture then the canned pumpkin the recipe calls for. So I did leave out some of the milk.
We really enjoyed it and I suspect we will be making it again. Pumpkins and Butternut squash are very popular here to eat as a side dish with any meal. So I have learned to appreciate them and make good use of them when they are in season during the winter months.

Thank you for all the new recipe postings but I am especially excited to see the Ketchup recipe. I used to have a decent one, but "left it in Ohio."

(long story) Do you know if it is possible to put this recipe in canning jars to save for later use...or does it save well enough in the refrigerator. I am mostly the ketchup hound of the family so we don't go through an enormous amount of it. The turmeric sauce sounds good too. I must give it a try. .. and some of the other great stuff...

I may have to wait a couple weeks, though, as we spent our food budget for a couple weeks today while out at the grocery store. but I will let you know how they turn out.
xxSandy

Posted: **Tue Sep 01, 2015 2:47 pm**

Sandy,

The ketchup recipe makes easily enough that I would just prepare the spice mixture and set aside this and the other ingredients in a cupboard. I have frozen a batch that was satisfying when thawed, but I don't know about canning (hot water bath). Canning should be possible, but the recipe intent was to avoid heating the ingredients (for convenience and to maintain nutrition).

Rod

Posted: **Tue Sep 01, 2015 5:15 pm**

The prunes provide natural sweetness, but some sugar could be included with the salt.

2 tsp seems just right (1 tbsp was too sweet for me).
Also makes tasty pudding (small serving - they're prunes

)
And a dollop of whipped cream is nice!

Rod

Posted: **Tue Sep 01, 2015 10:14 pm**

Herbed Millet Loaf (makes 2 loaves)

Once baked, these savory loaves may be served immediately or be cooled then refrigerated for later enjoyment -

even served cold! Other herbs and spices might be used, but these selected complement the delicate flavor of the millet. Ingredients are grouped according to preparation steps:

Ingredients:

1 1/2 cups organic yellow millet
3 1/2 cups water

1 cup boiling water
1/2 cup light oat bran
1 tbsp virign olive oil
2 lg eggs, whipped

2 tbsp virgin olive oil
2 cups yellow onions, diced
2 cups celery tops, diced
3 med. cloves garlic, diced
1 cup baby bella mushrooms, diced
1 1/2 tbsp dried parsley
1/2 tsp dried basil
1/2 tsp black pepper
1 tsp salt

Directions:

Lightly oil two glass loaf pans and set aside; 15 min. before baking, turn on oven to 350F degrees.

In a medium sauce pan, check millet for discards, then rinse, drain, and add 3 1/2 cups water. Bring to a boil, then reduce heat and simmer partially covered until most of the water is absorbed (about 35 min.). When cooked, stir briefly and set aside in covered pan.

In a 2-cup glass measuring cup containing very hot, boiled water, stir in 1/2 cup oat bran, stir briefly, then add 1 tbsp olive oil and stir. Cover measuring cup and set aside.

In another medium sauce pan, sauté onions, celery, and garlic in 2 tbsp olive oil until al dente; add 2 tbsp of water after sautéing several minutes and stir occasionally until vegetables are almost cooked. Stir in diced mushrooms and finish cooking vegetables (mushrooms will be partially cooked).

Whip eggs and add to soaked oat bran; stir well, then pour into vegetables. Add spices and stir to combine. Spoon mixture into millet (if pan is large
enough) or use a wide mixing bowl to combine ingredients. Fold ingredients to combine, then spoon into prepared loaf pans, pressing mixture down lightly and creating a rounded top.

Reduce oven temperature to 325F, cover loaf pans lightly with foil and bake 50 min. Allow loaves to cool slightly, then serve hot. Or cool completely, then cover and refrigerate for use later.

Rod

(from concept to trial loaves in one day!
... and still good enough for a pot luck dinner)

Posted: **Wed Sep 02, 2015 4:15 am**

"A mind is a terrible thing to waste" ...
and a wonderful thing to change!

I'm satisifed that the Millet Loaf recipe is a good first attempt to use millet in a baked loaf - even the chilled loaf cut nicely (and would be easy to fry as a patty in olive oil). So, when I want a Millet Loaf, this recipe will be my first choice ...

... until then, I'll be enjoying a much simpler millet dish (mostly for breakfast): Morning Millet.
(usually with a boiled egg, pepper jack cheese, and cherry tomatoes)

Rod

Posted: **Wed Sep 02, 2015 4:22 am**

"A mind is a terrible thing to waste" ...
and a wonderful thing to change!

(borrowed from Herbed Millet Loaf)

In the spirit of changing minds, I've settled on a favorite version of the Prune Whip:
Changes: no sugar, 3 tbsp virigin coconut oil, and 1/2 cup hot water.

Rod

Posted: **Wed Sep 02, 2015 5:33 pm**

Chilled Chunky Chocolate

Combine two 4oz bars of 100% Cacao (try Ghirardelli) broken into pieces, 2 tbsp sugar, and 1 tbsp virgin coconut oil in a 1 quart glass, heat-resistant measuring cup. Heat on medium power in the microwave until chocolate is melted, stirring occasionally.

Stir in 1 1/2 cups each of raw organic pumpkin seeds and dark raisins (or dried cranberries). Spread on plastic wrap lined inside an 8" x 12" baking dish. Cover with another sheet of plastic wrap and refrigerate until solid (about 3 hours). When chilled, transfer chocolate to a large cutting board and cut into bite-size pieces; refrigerate in a covered container until served.

Tips: 1) a glass baking dish helps chill the chocolate faster.
2) place a small cutting board (slighlty smaller than the baking dish) on top of the plastic then lower into the baking dish to distribute the plastic evenly and minimize the wrap's sticking to the top edge of the dish while it's being lined.
3) Cutting into bite-size pieces is important because this chocolate melts fast when handled. However, the extras (seeds, nuts, dried fruit) also keep the chocolate cool when served (a chilled serving bowl helps).

Rod

Posted: **Wed Sep 02, 2015 9:37 pm**

Ezekiel Garlic Pizza

A garlic lovers treat, made with Ezekiel 4:9 Sprouted Whole Grain Bread.
Other toppings may be used, but if you want to taste fresh garlic ...

Upon a slice of Ezekiel 4:9 bread, evenly place slices of a medium clove of fresh garlic. Then top with a slice of pepper jack cheese, place bread on a paper towel, and microwave on high about 10 sec. (just until cheese bubbles all over).

Sprinkle on paprika, allow to cool slightly, then start chompin'

Rod

Posted: **Thu Sep 03, 2015 12:21 am**

Sorted by recipe name/topic (first posting)
Click on viewtopic link to go to recipe

Posted: **Thu Sep 03, 2015 3:21 am**

You couldn't make it any easier for us to find what we are looking for, Thank you Rod! I'm looking long and hard right now at the recent addition, chilled chunky chocolate recipe for this afternoon's cooking adventure. (I'm not seeing it in the index though...wouldn't be the first time I've missed something.

Can't tell you how much I am enjoying this thread.

(Love to explore new and healthy recipes.)
Hugs,
Sandy

Posted: **Thu Sep 03, 2015 3:36 am**

Sandy,

Chilled Chunky Chocolate - http://board.1111angels.com/viewtopic.p ... 25#p189898
missed the recipe roundup this time - have another bite-size piece for your search effort.

"Melts in your mouth" ... and in your hand.

Rod

Posted: **Thu Sep 03, 2015 4:10 am**

Re: Mini-Mounds of Ruis - http://board.1111angels.com/viewtopic.p ... 32#p189820

Long story short: This recipe was developed after my return from a month-long vacation in Finland two years ago. I found the sourdough rye breads so appealing that I wanted to create a similar recipe. Well, the days-long effort to nurture sourdough (and the typical yeast bread preparation) eventually inspired a faster Plan B ... which became this hybrid "bread-like thing".

When I shared the link with the same friend in Finland (my vacation host), she asked "What's that Ruis"? Of course, she was familiar with this same Finnish term for rye flour, but wasn't certain how it related to the photo of this "bread-like thing".

Apparently, Finnish Rye it's not! (even close)

To add the recipe link at the top of this post, I copied the recipe name (and dash) from the Current Recipes list, but had to "Copy Link Location"
(the viewtopic portion) to get the link. When displayed, the "http://board.1111angels.." is compressed to "viewtopic.php..".

BTW: This same procedure can be used to refer to the Current Recipes list:

Current Recipes/Topics - http://board.1111angels.com/viewtopic.p ... 25#p189900

Rod

Posted: **Thu Sep 03, 2015 4:34 am**

George was watching a fishing show... the kind where they let the fish go after catching.

set in France with two men, one a fishing tourist and the other a knowledgeable native, who were both enjoying a wonderful looking loaf of French bread and cheese while they fished. (made my mouth water it did... as I have heard there is hardly anything to compare with the French bread made in France.
YUM!
I remember your trip. Has it been 2 years already?

The place you stayed was so lovely... sigh... a little piece of heaven as I recall.

I must say, though, I for one, really enjoyed your version of Finnish Rye bread.

It will be much appreciated by those with little time for the long drawn out "stuff."

Also I was thinking that I could add recipes to your index if you'd like... maybe even figure out how to list it at the beginning of the thread or in sticky form. What do you think?
xxSandy

Posted: **Thu Sep 03, 2015 5:47 am**

Sandy,

I could add recipes to your index ...

"You go girl!" (a beginning Index would be better!)
... then it becomes your Index. (LOL)

True story: I was trying to add enough content variety to the topic to see how it could work. So, Chilled Chunky Chocolate was going to be the last recipe for a while, until I went to the kitchen and found nothing cooked to eat in the refrigerator. Pumpkin Bean Soup is now simmering! ... but I have no homemade Mini-Mounds for accompaniment (another day)

Maybe PHP Script could be written to monitor for new recipe postings,
then insert the recipe name and link into the Index.

After several hundred recipes, the Index will need categories.

Rod

Posted: **Thu Sep 03, 2015 5:57 pm**

Pumpkin Bean Soup

If you like the flavor of pumpkin, you'll agree that the fewer herbs and spices in this soup, the more the pumpkin flavor dominates. In fact, taste it before any spices are added, then experiment carefully. Oat bran broth creates complementary thickness, allowing the canned beans liquid to be discarded.

Ingredients:

3 1/2 cups boiling water
1/2 cup light oat bran*

3 tbsp virgin olive oil
2 cups carrots, chopped
1 1/2 cups yellow onion, chopped
1 1/2 cups celery tops, chopped

1 tsp salt
1/4 tsp black pepper
1 tbsp dried chives
1 tbsp dried parsley
1/4 tsp cumin powder
15oz can pumpkin puree
15oz can white beans**, drained

* try Bob's Red Mill High Fiber Oat Bran.
** try navy, cannellini, or garbanzo beans.

Directions:

In a 1-quart, glass measuring cup containing very hot, boiled water, stir in 1/2 cup oat bran, then cover and let rest 15 min.

In a medium soup pot, sauté vegetables in olive oil until al dente; add 2 tbsp of water after sautéing several minutes and stir occasionally
until vegetables are cooked.

Stir then strain oat bran broth into cooked vegetables, saving and refrigerating oat bran for breakfast another day. Sprinkle on herbs and spices, stir in
pumpkin puree, then fold in canned beans. Add extra water to thin soup as desired.

Cover and simmer soup about 45 min. stirring occasionally, then serve hot with diced green onions and cheddar cheese for toppings.

Rod

11:11 Angels Message Board

UB Cookin'

Re: Mini-Mounds of Ruis

Mini-Mounds of Ruis

Re: UB Cookin'

Crushed Fennel Faggots

Quick & Easy Ketchup

Gourmet Turmeric Sauce

Quinoazules

Chunky Chocolate Brownies

Baked Sweet Potatoes

Chocolate Prune Whip

Re: UB Cookin'

Quick and Easy Ketchup

Chocolate Prune Whip

Herbed Millet Loaf

Herbed Millet Loaf

Chocolate Prune Whip

Chilled Chunky Chocolate

Ezekiel Garlic Pizza

Current Recipes/Topics

Re: UB Cookin'

Re: UB Cookin'

Mini-Mounds of Ruis

Re: UB Cookin'

Re: UB Cookin'

Pumpkin Bean Soup