Easy Recipes And Unusual Recipes

 
Prepare a not-so-ordinary food --
 
I've been trying out unusual recipes lately - things like peanut butter pizza, popcorn mush, hamburger pie and Spam with sweet potatoes. Some of them are too good to miss. Yep, the world needs these recipes. You know what? - the world is gonna see them right here on this page, I'm posting a few of the interesting recipes I come up with as I search for and ponder interesting, or even inspiring, good eats. If things go as planned, I'll add a few new recipes every week and delete some of the older ones.
 
These recipes are not for the picky eater. They are for the adventurous eater who wants a little more than the usual. Can you handle it? If not, ease up to it gradually. Some of these foods require some getting used to. Some of these recipes will be a hit on the first run through. Anyway, to me the effort is worth it. And what else is more fun?

 
If you are under 16 and will be using a stove, oven or grill, get an adult to help you. Offering to clean up afterwards might get the adult to agree to help.
 
To go to a recipe, click on a title or scroll down.
 
CONTENTS: easy recipes
Chicken with cornflakes -- very simple, very good, definitely unpretentious. 09-10-04
 
Raisin wafer -- slightly crunchy whole wheat wafer with raisins. 09-12-04
 
No lettuce salad -- carrot, tomato, raisins, nuts salad. 09-26-04
 
Corn pone -- simple pancake made with cornmeal . 09-28-04
 
Banana roll -- half of a banana rolled up in a pancake. 10-25-04
 
Peanut butter pancakes -- add peanut butter to the pancake batter. 10-25-04
 
Oatmeal and tomato -- good if you like tomato and you like oatmeal. 12-25-04
 
Peanut butter sauce -- tasty change from or addition to tomato sauce. 01-10-05
 
Johnny cakes -- simple cornmeal pancakee. 01-20-05
 
Cerebral pumpkin -- How to like raw pumpkin. 02-06-05
 
Spinach/raisin/nut salad -- Tasty, nutritious, and low-cal. 04-17-05
 
Dandelion pesto -- Grazen' from the grass. 04-17-05
 
Watercress sandwich spread  -- Sweet 'n' sharp with a distinctive flavor. 05-17-05
 
Raw foods  -- Many traditional cooked foods can be eaten raw. 09-30-05
 
Basil plus 4, metaphorical salad -- enjoy what's good about the seasons and this salad as they change together. 10-25-05
 
Fall salad -- Apple & cabbage & carrot, for instance. 10-25-05
 

CONTENTS: unusual recipes
Sourdough starter -- keep it in the frig, use instead of yeast to make bread. 8-30-04
 
Sourdough bread -- the bread you make using the starter above. 8-31-04
 
Chapatis -- basic food, a whole wheat flour tortilla. 09-12-04
 
flummery pie with graham cracker crust -- sweet, crunchy, chewy, & little tang. 09-12-04
 
Back country fruitcake -- about as simple as can be and still be called fruitcake. 11-07-04
 
On the edge dough -- Whole wheat flour dough, you eat it raw, good 'n' gummy. 11-30-05
 

CONTENTS: out there recipes
Sweet tea leaves -- from used tea bags plus flavoring and consistency ingredients. 12-11-05
 
Soaked grain -- soak in water until soft, that's it. 8-31-04
 
Dry oatmeal -- it's good right out of the box. 12-11-05
 
Orange/banana peel and all -- peels don't have to be garbaged. 05-21-06
 
Grinds and rinds, or grotesque black lumpy goop that taste good -- used coffee grinds, finely chopped orange peel, and other tasty stuff. 05-20-06

 

 
The Easy Recipes
 
Raisin cereal stir: 09-08-04
1 tablespoon peanut butter
1 teaspoon vegetable oil
2 tablespoons raisins
2 tablespoons chopped nuts
  or raw sunflower seeds
1 cup cereal (oat Os, bran flakes,
  mini shredded wheat)
Mix oil and peanut butter. Add other ingredients and stir.
 
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Chicken with cornflakes: 09-10-04
1 chicken thigh
1 1/2 cups corn flakes
1/2 tomato chopped
  or 1 apple chopped
Cook the chicken thigh in a covered container in a microwave oven at full power for 5 to 7 minutes. Remove the skin if you would like to reduce the amount of saturated fat. Cut up the chicken into bite-size pieces. Return the chicken to the cooking container. Add the cornflakes and stir to moisten with the liquid cooked out of the chicken. Top with the tomato pieces.
 
I like to cook this for dinner, eat the cornflakes, tomato and a little of the chicken. I then eat the remainder of the chicken as part of a before bed mini-meal. That way I get carbohydrate for energy throughout the evening and protein during the night so the old body has something to use for repair work.
 

 
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Raisin wafer: 09-12-04
1 cup whole wheat flour
2 tablespoons sugar
1 egg
  or 1 tablespoon dry, powdered egg whites
  plus 3 tablespoons water
1/4 cup vegetable oil
1/2 cup raisins
If using dry egg whites, first mix the egg whites with the flour until lumps are gone. Mix all ingredients until uniformily moistened.
 
Roll out dough on an ungreased baking sheet to a 1/4 inch thickness. To elimate cracks and form edge of dough, use spatula and hands to press dough. Cut into strips about 1- by 2-inches.
 
Bake at 400 degrees F. for about 12 minutes.
 
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No lettuce salad: 09-26-04
1 small tomato cut into small cubes
1/8 cup raisins
1/2 carrot, shredded or sliced into disks
  or 1/4 cucumber, peeled and diced
  or a like amount of zuccini or summer squash
1/8 cup chopped walnuts 
  or slivered almonds
  or shredded coconut
Makes one serving. Tasty enough without dressing. Good as a before-bed light snack.
 
If raisins in a salad doesn't seem right to you, leave them out.
 
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Corn pone: 09-28-04
1 cup whole grain cornmeal (or plain yellow)
1/2 teaspoon salt
2 tablespoons oil
1/2 cup water or milk
Mix all ingredients. Drop 1/4 of the batter into hot, oiled skillet. Flatten batter with a spoon or spatula. The batter will tend to break apart. With spatula push edge of cake to unite fragments. The batter handles very much like the mortar that bricklayers use when placing bricks and concrete blocks.
 
Fry until browned on both sides, about 2 minutes per side.
 
Eat as is or with a topping such as peanut butter, raw tahini, or apple butter. Or if you're heavy into sugar, you can use jam or syrup.
 
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Banana in a pancake roll: 10-25-04
pancake mix for two pancakes
water
oil
1 ripe banana peeled and cut in half crosswise
Prepare two pancakes according to package directions. Roll one pancake around each banana half.
 
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Peanut butter pancakes: 10-25-04
1/4- to 1/2-cup peanut butter
1 egg
1 cup flour
1 teaspoon baking powder
3/4 cup water or milk
Mix the egg and peanut butter. For easier mixing warm peanut butter in microwave oven for 10 to 15 seconds. Also warm the water or milk. Add the water and mix. Sift together the flour and baking powder. Combine all ingredients and mix.

Pour about a 1/4 cup of batter onto an oiled and preheated skillet or griddle. Spread batter slightly if necessary to have a maxium thickness of about 1/4 inch. Flip after edges start to dry but before bubbles break the surface.

Consider using peanut butter that does not contain hydrogenated oil. There is evidence that hydrogenated oil contributes to build up of deposits in arteries.

Can be eaten as is without syrup. Try rolling one of these pancakes around half of a banana. This same recipe can be used to make waffles in a waffle iron.

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Oatmeal and tomato: 12-25-04
1/2 cup oatmeal
1 cup water
1 small tomato cut into small cubes
  or about 1/3 cup diced, canned tomatoes
1/8 cup raisins
1/4 cup coarsely chopped English walnuts
Put the oatmeal and water into a large, microwave-safe bowl. Microwave on full power for 5 minutes. The bowl needs to be very large because the oatmeal will rise up while cooking. Remove the bowl from the oven. Add all other ingredients and stir. Very good on cold mornings.
 
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Peanut butter sauce: 01-10-05
3 tablespoons peanut butter
1 teaspoons soy sauce
1 tablespoon olive/vegetable oil
This sauce can be used on linguine, spaghetti or rice. Prepair the pasta according to directions on the package. Mix all the sauce ingredients together and stir until smooth. Spoon onto the pasta and toss or stir. Topp with chopped, raw tomato if desired.
 
Makes enough sauce to season 4 large servings of pasta or rice. If you like, also add tomato sauce over the rice or pasta. Makes a good salad dressing on chopped green or red sweet peppers or chopped tomatoes.
 
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Johnny cakes: 01-20-05

The name Johnny cakes comes from the name 'journey cakes'. That name was given to the pancakes made by American pioneers traveling cross-county. They were easily made using what was available to those travelers.
1 cup water or milk
2 eggs or 2 tablespoons powdered egg whites
2 tablespoons sugar or 1 tablespoon honey or 1 tablespoon molasses
1/2 to 3/4 teaspoon salt
1 1/2 cups whole grain cornmeal
Mix together all ingredients except cornmeal. If using dry eggs, mix them with the cornmeal. Pour the cornmeal into the first mixture and mix again.
 
Drop the batter into a hot oiled skillet. Flatten the batter to 1/4 inch thick to make pancakes a few inches across. Turn each cake to brown both sides.
 
Serve as is or with a topping that you might use for regular pancakes.
 
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Cerebral pumpkin: 02-06-05
one pumpkin,
 from which you cut a piece when wanted,
 no need to remove peel
A couple of years ago I had more pumpkins than I wanted to make pies out of. So I began the process of developing a taste for the quintessentially-easy pumpkin recipe. I removed the seeds from the pumpkins, cut them into meal sized pieces, baked them in the oven, packaged the pieces individually, and put them into the freezer. For at least one meal a day after that, the first thing I ate (being when I was most hungry) was a piece of pumpkin. Being hungry made that piece of pumpkin taste good. After a dozen or so meals, I started to eagerly look forward to the pumpkin. I did the same thing the following year with pumpkins that were given to me. On year three, I thought baking the pumpkins was more work than I wanted to do. I purchased two large pumpkins and put them in the refrigerator. For three meals a day, I cut a piece from one of those pumpkins and ate it first thing of the meal. It wasn't long before I began enjoying raw pumpkin.

Raw pumpkin has a texture quite a bit like cucumber. It has a mild flavor that is probably more appreciated by those used to enjoying mild flavors. Others might find the flavor bland. I tend to have the opinion that mild flavors are better. If you have a taste for stronger flavors, likely much of what you eat relies on added flavorings such as salt, spices, and concentrated sugar. The actual taste of the food is diminished or overwhelmed by the added flavoring. For example, how many people know what pumpkin tastes like? Pumpkin pie tastes like cinnamon, sugar, milk and piecrust. It seems to me that it is better for a person's health and you get more variety if you choose the mild flavors route.

I don't get as much sheer pleasure from eating raw pumpkin as from eating pumpkin pie. But the raw pumpkin takes 30 seconds to prepare. A pumpkin pie might take 30 minutes plus baking time. Plus I think I am better off in the long run with a healthier diet.

Developing a liking for raw pumpkin, to me shows that you can add to your repertoire of enjoyed tastes by letting reason work with your nature-given tendencies. That should help me to enjoy the rest of my life.
 
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Spinach/raisin/nut salad: 04-17-05
1/2 to 1 cup baby spinach leaves or mature leaves chopped
1 to 2 tablespoons raisins
about 2 tablespoons of one of theses:
 almonds
 dry roasted peanuts
 pecans
 sunflower seeds
 nut butter mixed in with the oil listed below
   examples: raw tahini (sesame seed butter),
   peanut butter, almond butter
about 1 tablespoon olive oil or other vegetalbe oil
If using nut butter, add it and the oil to the serving or mixing bowl and blend. Add remainging ingredients and toss.
 
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Dandelion pesto: 04-17-05
12 large dandelion plants
1 1/2 cups vegetable oil
Cut the leaves from the dandelion plants at about 1 inch above ground level to get rid of dirt and less edible parts. Discard blossoms and blossom stems. Rinse to remove any remaining soil. Coarsely chop. Put the leaves and oil into a blender or food processor. The idea is to use only enough oil to allow the puree to flow while blending to enable the blending process. About a 50/50 puree to oil ratio will do it. Process until smooth. You should get about 3 cups of puree. Cook on high in a covered dish in a microwave for 8 to 10 minutes. Allow to cool with the cover left on to help insure even heating.
 
This is best eaten mixed in a salad-type recipe. About 1 part pesto to 2 parts chopped vegetable will dilute the slightly strong taste of the dandelion. If bitterness is a problem, add more oil or add 1 part spaghetti sauce to 2 parts or 3 parts pesto. Possible vegetables: coarsely chopped raw potato, raw beets, raw yams, cabbage, grated or chopped carrot; beans out of the can such as kidney, northern beans, black eyed peas, garbanzo (chickpea), baked.
 
Probably about 1/4 cup pesto should be considered the maximum portion because the high oil content gives the pesto a high calorie count. Also, the portion size should be keep small until you find out how well you tolerate dandelion if you are not accustomed to eating it. The pesto can be keep in a closed container in the fridge for about a week or frozen for months.

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Watercress sandwich spread: 05-17-2005
1 part pancake syrup
1 part peanut butter
2 parts vegetable oil
4 parts watercress puree
Put one bunch of watercress and the oil in a food processor. Guessing at the amount of oil to use will do. Run until mostly smooth. You may add a little more oil if necessary to get good processor function. Remove mixture to mixing bowl or storage container. Add the syrup and peanut butter and mix until smooth.

Use 1 or 2 tablespoons, spread evenly on a piece of bread. Top with another slice to make a sandwich. You should limit use to 2 tablespoons of spread in a twenty-four hour period until you see how your body deals with the watercress. I have never eaten more than 6 tablespoons of this in twenty-four hours (divided up about evenly in three meals). That did not cause any problems with me, but other people could have a different experience.

I haven't tried it yet but I would think fresh parsley or fresh basil could be substituted for the watercress.

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Raw foods: 09-30-2005
many possible choices
Many of the foods usually prepared by cooking can be eaten and enjoyed without having been cooked. These include oatmeal, wheat, wheat flour, a number of beans and legumes, and many vegetables.

As with many of the foods on this page, you likely will need many trials with each raw food. Your sensibilities will eventually label each one with 'this is that yummy stuff I like' label.

As a general rule, start out with very small quantities. Give yourself weeks or even months to acquire a taste for some raw foods. Watch out for those that will cause your digestive system to rebel. Some foods that I have not been able to tolerate uncooked in significant quantities include beet tops, green beans, asparagus, more than about 2 tablespoons of parsley puree, more than a couple of tablespoons of kale puree, and the skin from more than one potato.

I suppose people differ in their ability to tolerate particular raw foods. So you'll have to experiment to find out what's right for you.

I have come to like all of these raw: uncooked and dry oatmeal, moistened cornmeal, wheat flour dough with salt, chestnuts, dried sunflower seeds, dried pumpkin seeds, sesame butter (tahini), peanuts, and almonds.

Dried seeds that are too hard to chew can be softened by soaking in water for 12 to 24 hours. Then drain the water using something such as a seive. I have tried and like these: lentils, dried split peas, wheat grain, and blackeyed peas. Whole, unpopped popcorn kernels after being soaked and drained, are still a bit too chewy but can be eaten if made into cornmeal using a food processor. To get the job done, the processor must be high speed and have sharp cutting edges on the blades.

Raw vegatables that I enjoy include pumpkin, sweet potato, and beets (up to 1/3 cup, chopped and mixed in a salad with other ingredients).

I suppose uncooked food has more nutrients and is sometimes easier and quicker to prepare. It is typically chewier and more flavorful. And it is one more way to add a little adventure to your eating.

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Basil plus 4, metaphorical salad 10-25-05
about 1-cup coarsely chopped fresh basil leaves
about 1/4-cup chopped raw potato
about 1/4-cup chopped raw beet
about 1/3-cup coarsely chopped fresh tomato
about 1/4-cup chopped cucumber 
  or bell pepper 
  or raw pumpkin
  or raw carrot
  or other veg of your choice
about 1 1/2-tablespoons of vegetable oil

This basic recipe has been a mainstay for me for the last couple of years. Throughout the summer, fresh basil makes this salad. But other greens can be substituted for it. When fresh basil is gone, basil pesto will take its place. Parsley pesto can be used instead of basil pesto. When tomatoes are gone from the garden, I will try substituting apple. When I run out of fresh beets, I may try canned beets. The ingredients change according to what is available and what I find appealing. Each ingredient becomes available, is used for a season or two and then is given up. Each is eagerly awaited, then enjoyed and then must be given up. My fondness for this salad is much like my fondness of the each season's weather - the warm weather of summer, the invigorating coolness of fall, the overpowering (but change forcing, thus freeing) cold of winter and the gradual improvements of spring. You enjoy each for what good it offers.
 
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Fall salad 10-25-05, revised 12-02-05
about 1/4-cup apple, diced to 1/4-inch pieces
about 1/4-cup cabbage, diced to 1/4-inch pieces
about 1/4-cup carrot, diced to 1/4-inch pieces
Just mix 'em. The tangy sweetness of the apple counters the pungent cabbage. The carrots add mildness, crunchiness, and color. Use slightly different proportions to get more or less sweetness, mildness, or sharpness.

As with any salad, you can substitute:
for the apple - banana, fresh pear, onion (chopped, microwaved);
for the cabbage - romaine lettuce, fresh parsley, collard greens, arugala, mache, mustard greens, spinach, fresh basil, kale, pesto (about 1 tablespoon);
for the carrot - red bell pepper, sweet potato, raw pumpkin.

A tablespoon of veg oil is optional. It will make the salad milder and may help with the absorption of some nutrients.

To make a main dish out of this salad, dump in 1/4 cup of whole wheat flour, 1/16 teaspoon (2 pinches) of salt, and finely diced rind from 1/16 of an orange. Use the optional 1 tablespoon of oil. It will moisten the flour. Stir until well mixed and no dry flour can be seen. I sometimes substitute raw, dry oatmeal for the flour, but then I'm particularly fond of oatmeal.

To make the main dish salad a complete meal, increase the amount of the fruit and vegetables:
1/2 of an apple
1/3 cup cabbage or 1 or so tablespoons pesto
2 or so cu. in. carrot
Go easy on the greens if you are not used to them. It doesn't take much to cause digestive system upset for some people. 1/4 to 1/3 cup chopped greens will make a large salad. Then add 1/8 cup or so of beans such as water-soaked or boiled blackeyed peas, split peas, or lentils. If desired add 1/4 cup of walnuts, sunflower seeds, flax meal, sesame seeds or almonds. The combination of grain, beans and seeds gives the dish enough protein and calories to keep you going. The vegetables are high in vitamins and other nutrients. The ingredient choices let you change the salad to keep it interesting. And it is quite tasty and satisfying.
 
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Unusual Recipes / Interesting Recipes
 
Sourdough starter: 8-30-04
2 cups flour
1 package dry yeast
2 cups warm water
Combine all the ingredients. Keep in a covered but not air tight container at room temperature for up to 3 days. It is done when doubled in size. The container should be at least 3 quarts. Have something to catch possible overflow. Thereafter keep refrigerated.
 
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Sourdough bread: 8-31-04
1/2 cup sourdough starter
1 cup warm water
5 cups flour
1 teaspoon salt
Stir the starter mixture if it does not look uniform. Remove 1/2 cup of starter and place it in a bowl. Add the 1 cup of warm water and mix until lumps disappear. Add 1 1/2 cups of the flour to the mixture and stir well. Cover the bowl and put it in a warm place until it doubles in size. It may take up to 12 hours. Stir the mixture. This is your new starter. Remove 1/2 cup of the new starter. Stir the 1/2 cup into the starter you are keeping in the refrigerator.
 
Mix the salt with the remaining 3 1/2 cups of flour. Stir 2 cups of the flour into the new starter. Knead in all or most of the remaining flour. Keep adding flour to the surface of the dough as necessary to keep it from sticking to your hands. Knead until dough is uniform and sticks very little to the hands. If it sticks, it is too wet, knead in more flour. If it is too stiff, it will be difficult to flatten and fold while kneading, add a little more water.
 
Divide the dough into 2 equal pieces. Shape each piece into a roughly loaf shape. Place each piece into an oiled loaf pan. Cover with plastic wrap and let sit in a warm place (75 to 85 degrees F.) until it doubles in size. Usually that takes 1 or 2 hours. If you are using loaf pans that are 5 by 9 inches by 2 3/4 inches deep, the raised dough should fill the pans a little more than half. The oven can be used as a warm place for raising bread. Set the controls to bake. Turn on the heat for 30 seconds every half an hour.
 
Uncover the loaf pans and bake in a 400 degree F. preheated oven about 20 minutes. Reduce the heat to 350 and bake 10 more minutes. If the oven is not preheated add 10 minutes to the 400 degree bake time. The tops of the loaves should be lightly brown. The bottoms should be slightly darker.
 
Allow the loaves to cool completely before placing in a plastic bag. Refrigerate.
 
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Chapatis: 09-12-04
You can't get much simplier than this for ingredients. I cook these one at a time since only one will fit in a skillet. The math makes cooking time almost half an hour - 6 chapatis X 2 sides each X 2 minutes a side=24 minutes. But you get 4 to 6 servings for your time and effort.
3 cup whole wheat flour
1 cup water
Mix the flour and water, first stirring with a spoon. When mixing becomes difficult because the dough is stiff, switch to more of a cutting motion using the edge of the spoon or use a dull knife. When the dough looks evenly crumbly or chunky begin kneading. Push down on the dough with the knuckles of closed fists. Using a combination of flattening and folding of the dough ball until it is uniformly smooth. That should take 4 minutes or so.
 
Divide the dough into 6 equal size pieces. Flatten to less than 1/8-inch with a rolling pin. Spread flour on both side of the chapatis as needed to prevent sticking to the rolling pin and the working surface. Poke holes in each piece with a fork to allow air to escape during cooking. Cook in an oiled skillet with just enough oil to coat the surface of the skillet. Skillet should be hot enough that a drop of water will sizzle. Flip when brown spots appear on the underside.
 
These can be cooked just until they start to become stiff. That gives a soft flour tortilla that can be used to wrap around fillings such as chili, a hot dog or a banana. A couple of teaspoons of peanut butter or tahini go well with a banana in a chapatis.
 
Allow to cool completely before storing unused chapatis in a plastic bag in the refrigerator.
 
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Flummery pie with graham cracker crust: 09-29-04
 
This should take about 20 minutes to put together. Makes three generous servings. I use this as a main dish served with a small side of beans and a small side of pesto to make a complete meal.
 
crust
1 1/2 cups graham cracker crumbs
2 tablespoons each peanut butter, oil, water
  or 3 tablespoons yogurt
  or cottage cheese
  or ricotta cheese
1/2 cup chopped walnuts
  or 1/2 cup shredded coconut
1 tablespoon sugar (omit if graham crackers 
  are especially sweet)
Crush 8 graham crackers (about 4 ounces) with a pie roller. Mix the peanut butter and water in a separate container. Warming the two in a microwave oven for 20 seconds will make the mixing easier. The mixture should be about the thickness of toothpaste. Add the oil to the cracker crumbs and mix until even. Add the peanut butter mixture and again mix until even. Finally mix in the nuts or coconut.
 
Press the mixture into a 9 inch pie pan. It's easiest just to make a flat layer.
 
flummery
1 cup water
3 tablespoon whole wheat flour
1 tablespoon sugar for mildly sweet
  or 2 tablespoons sugar for medium sweet
1 pear
1/2 apple
Mix the flour with 3 tablespoons of water until uniform. Add the rest of the water and the sugar. Mix until smooth. Heat in the microwave on full power for 3 minutes. Watch for the last minute to prevent boiling over. Stir to eliminate lumps. Heat 1 more minute, watching to prevent boiling over. Stir again if necessary to eliminate lumps.
 
Core a pear and half an apple. Cut into small cubes. Mix with the flummery. Spread the flummery over the crust.
 
The oil will keep the crust somewhat crunchy for a couple of hours. The apple and pear will keep the dish somewhat crunchy if eaten a day or two after it is made. The nuts or coconut will give the crust chewiness.
 
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Back country fruitcake: 09-29-04
4 cups whole wheat flour
1 teaspoon salt
2 tablespoons oil
2 cups water
1 cup raisins
1/2 cup chopped nuts
Mix the flour, salt, oil, and water. The dough will be stiff and somewhat difficult to mix. Add the raisins and nuts.

I use a large, easy to hold wooden paddle or spoon to repeatedly bring dough from the edge of the dough ball to the center until the nuts and raisins have been more or less uniformily distributed. Another mixing method is to flatten the dough, fold it in half, and keep repeating the process.

Divide the dough in half. Put into two oiled loaf pans. Use the end of a spoon handle to push any exposed raisins into the dough to keep the raisins from burning.

Set the oven to 325 degrees F. and place the loaves in the oven. Remove after 1 hour. If the loaves are stuck to the pan use a knife to cut the loaf in half crosswise at a sharp angle. This allows you to insert a metal spatula into the slot and loosen the loaf from the pan.

Good eaten as is. Can be spread with tahini, peanut butter, pesto, or etc.
 
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On the edge dough 11-30-05
1/4 cup whole wheat flour
up to 1/8 teaspoon salt
1-tablespoon water
1-tablespoon canola oil (or other oil)
Using a sturdy spoon, mix all the ingredients in a bowl until no dry flour remains.

This food has a lot. It is tasty because of starchines, saltiness, and oiliness. It has good vitamin and mineral content. It has some fiber. It is cheap, easy and quick to prepare. The oil makes it somewhat calorie dense (and it is not a nutritionally complete food), so it should not be used as a mainstay to fill up on.

I like it. For me, it didn't take much getting used to. The texture is just a bit odd and could be called gummy. But it's not 'out there', just on the edge. I suspect most people could like it. If you don't like the gumminess, it helps to leave out the water.

For some variety, other ingredients can be added after the flour and liquid are mixed. One I like is one or so tablespoons of pesto.
 
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Out There Recipes (Well, just a little out there)
 
I use some of these recipes often, some of them just now and then. I like these foods for many reasons. They are a break from the usual. Each one has a chance to become a new, well-liked addition to my diet. Each one has its merits - that could include nutrition, convenience, economy, flavor, adventure, and etc. Some have ingredients that store well, and so could be used in an emergency. Some use ingredients that might be available if the usual food supply chain would be interrupted. And it's just fun to experiment.
 
I like each of these foods. But then, I have tried many unusual foods. I have come to favor unusual foods just because they are unusual. That seems like a good thing. I can more easily add new dishes to those I enjoy.
 
Sweet tea leaves: 12-11-05
finely chopped tea leaves from one tea bag
rind from 1/16 of an orange chopped into small pieces (maybe about 1/8 inch)
1 teaspoon syrup (pancake, corn syrup, honey, or molasses if you like it)
Mix the ingredients in a small bowl. I usually use the tea bag from the herb tea I regularly make on cold winter evenings. I never measure the syrup because I don't want to wash another spoon and it's easier just to pour in a little. I eat this at the end of a meal as a small dessert. Dried basil can be used instead of the tea leaves. Adding a teaspoon of peanut butter gives a good flavor. Another good tasting combination is to use a teaspoon each of peanut butter and vegetable oil and leave out the syrup. The flavor reminds me of animal crackers.
 
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Soaked grain: 12-12-05
1/4 cup whole kernel corn or wheat
1/2 cup or so of water
Pour the grain into a glass jar. Pour in enough water to bring the water level to about twice the height of the top of the grain. Cover and let stand until the grain is as soft as it's going to get. That's usually 24 hours or so. Drain off the water. Store any unused softened grain in a covered container in the refrigerator.
 
Corn prepared this way may be too chewy for those used to typical modern food. I like that chewiness once in a while. The flavor takes some getting used to but is mild and pleasant after the mind accepts it as a familar and trusted food. It is in the Out There category mostly because I remember trying soft wheat right out of the field when I was maybe 10 years old. I did not like the taste at all. Also, I suppose most people would see no reason to go through learning to like it. For me it is part of an experiment in how good I can get at liking new foods. It seems to me that I can come to enjoy the foods that are best for health and well-being and at the same time more enjoy eating.
 
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Dry oatmeal: 12-11-05
1/4 cup rolled oats
Just put them in a bowl. They have a nice starchy flavor. It takes a good bit of chewing until they become moistened with saliva but after that it's easy and pleasant. I eat these often. Good with a tablespoon or so of elderberries out of the freezer. Raisins, or I suppose any fruit, also work. But it's good without anything added.
 
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Orange/banana peel and all: 05-21-06
One or both of the following flavor ingredients:
  1 teaspoon peanut butter, 
  1 teaspoon unsweetened, no milk cocoa powder
1 teaspoon sugar, 
1 extra teaspoon sugar if banana is not fully ripe, 
1 teaspoon olive or canola oil,
1/4 orange with peel on
1/2 ripe banana with peel on
One or both of the following texture ingredients:
  1 cubic inch carrot 
  1/8 cup unsweetened, shredded coconut
1 teaspoon flour
1 tablespoon California walnuts (also called English walnuts, white walnuts, Carpathian walnuts)
Any optional ingredient(s):
  1 teaspoon of dried milk powder
  1/8 cup raisins
In a bowl mix the peanut butter (or cocoa), oil, sugar, and flour. Put the following ingredients into a food processor: 1/4 orange, rind and all; 1/2 a ripe banana, peel and all; 1 cu. in. carrot; and walnuts. Run the processor until there are no pieces bigger thanb 1/8 inch. Put the processed mixture into the mixing bowl with the first mixture. Add any optional ingredients. Mix
 
I've tried out probably over a hundred combinations of this recipe. Many different combinations work. The ripeness of the fruit and my mood affect the taste. The banana should be very ripe. Unripe bananas don't taste as good. If the mixture tastes sour, add another teaspoon of sugar. If it taste bitter, double the amount of nuts and/or flour. If the orange peel is still too strong, use 1/4 orange but only 1/8 or 1/16 of a peel. If it tastes unsatisfying add more flour. Your idea of what tastes good are probably a little different than mine, so experiment a little.
 
To make this into a full meal chop a piece of whole wheat bread into 1/2 inch pieces and mix it in. Other possible additions are 1/8 cup of finely chopped raw sunflower seeds, 1/8 cup of lightly cooked soaked dried kidney beans, 1/8 cup raw or roasted peanuts, or 1/8 cup raw soaked garbanzo beans. I haven't tried using canned beans. I suspect the salt used in them would mess up the flavor. You might be able to rinse the canned beans to remove enough of the salt but I don't know.
 
So why include the peel with the orange and banana. There are several reasons. The orange peel gives the dish a unique flavor. Including the peels gives a lot more to eat out of the same amount of fruit. There may be nutrients in the peels that have some benefits for health. And there's the gee-whiz factor. To me it's gratifying to do something that at first seems ridiculous but turns out to be a good idea. It puts a little glory and adventure into everyday living.
 
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Grinds and rinds
  or grotesque black lumpy goop that taste good:
05-20-06
1 teaspoon peanut butter
Shredded or finely chopped orange peel from 1/4 of an orange.
1 t canola oil
  or any edible vegetable oil
1 tablespoon chopped walnuts
1 t unsweetened no milk cocoa powder
  or if you like milk use the regular cocoa mix but I suppose
  about a tablespoon would be needed
2 teaspoons sugar, well, maybe 3
2 T used coffee grinds 
If you have a food processor that is easy to clean, it's probably easiest to use it to finely chop the orange rind. Put all the other ingredients in a mixing bowl and mix. Add the chopped peel and mix again.
 
A quarter of an orange rind can be put into a baggy and frozen to keep it until needed.
 
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