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If a recipe calls for an ingredient not available where you normally shop, you can try this list of sources for uncommon foods and kitchen tools.



Apple collards watercress pudding and Peanut flax cake:
1 quarter cup (1.5 ounces) non roasted peanuts
  or 1/8 cup thawed frozen peas
  or 1/8 cup dried split pea meal 
  or 1/8 cup non roasted peanut butter
1/8 cup (1 ounce) water
1 teaspoon (.2 ounce) sugar in cake
2 tablespoons (.4 ounce) whole flax meal
1 teaspoon (.2 ounce) canola oil in cake

In pudding:
2 ounces fresh collards
1 tablespoon apple fiber powder
  or 1 teaspoon whole apple powder
  or 1/4 of an apple (1-1/2 ounces)
1/8 cup non roasted sunflower seed butter see note * 
  or 2 tablespoons non roasted tahini
  (seed butter instead of seeds used to encourage flow while 
   processing so no water has to be added)
1 tablespoon 2 teaspoons sugar
1 half ounce fresh watercress or frozen watercress puree 
  or 1 tablespoon (use 1 teaspoon if pungent) dried basil leaf flakes
  or 1/4 teaspoon dried basil powder
  or 1/4 ounce basil pesto (if pesto is 25 percent oil, use 1 less
    teaspoon oil listed below)
1 teaspoon canola oil
1 pinch salt
If used fresh collards: Cut 2 ounces collard leaves into 1 inch pieces. If using canned collards, skip ahead to &&&&&&&&&&&&

Put the collards in a blender.

Add 3/4 cup water.

Process into a slaw.

Process 60 seconds after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl.

Heat, uncovered, until fully boiling, about 2 minutes 40 seconds, watch for boil over last 30 seconds.

Remove as much water from the greens as possible with a coffee press. Or drain the water from the collards by pouring into a fine strainer and press most of the water out of the greens slaw using a bowl about the same size and shape as the strainer. Or put the greens puree onto a coffee filter paper. Gently squeeze out most of the water.

Put the greens into a mixing and/or portion bowl.

Use this much watercress: 1 half ounce fresh watercress, (use 1 ounce if watercress is frozen and over 2 years old, use 3 quarters ounce if watercress is frozen and over 1 year old)

Into the 1 cup food processor put, 1/4 cup sunflower seeds and process into a fine crumb, about 1 minute.

Add to the sunflower seed crumb in the processor:
1 tablespoon water, 2 teaspoons oil, 1 tablespoon (add 1/2 teaspoon if apples are semi sweet, 1 teaspoon extra if apples are tart) sugar, and 1 pinch salt.

Chop the watercress into 1/2 inch pieces. Add the watercress to the processor.

Process until watercress has no pieces larger than 1/32 inch, about 3 minutes.

Add the collard slaw and 1 tablespoon apple fiber powder to the processor and run until desired smoothness is achieved, perhaps 1 minute.

Put the processors contents into a portion bowl.

If using raw peanuts with skins, no shells: put 1/4 cup peanuts and 1/4 cup water into a mug. If the peanuts are blanched (buff) with no skins, skip ahead to ########.

Heat in a microwave oven until fully boiling (about 1 minute 10 seconds in a 1000 watt oven), then heat on low for 4 minutes.

Pour the peanuts and water into a sieve to get rid of the water.

Dump the peanuts back into the cup and add enough water to cover the peanuts.

Drain the water again.

########
Put the peanuts into a 1 cup processor and process into a slaw until the peanut slaw is stuck to the sides of the processor bowl.

Add 1/8 cup water and process until as fine as desired, perhaps 2 minutes.

Into a mixing bowl put:
the peanut slaw, 1/4 cup flax meal, 1 teaspoon sugar, and 1 teaspoon oil.

Spread the mixture on a plate.

Form it into a flattened donut shape by making a 2 inch hole at center.

Heat in a 1000 watt microwave oven for 3 minutes.

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math:
Add 5 seconds for oven to start heating.
Add 10 seconds to heat plate.
To heat to boiling: 3.8 ounces X 20 seconds per ounce = 76 seconds.
Dry weight is total weight minus total water (3.5 - 1.8 ounces) = 1.7 ounces.
Water to leave in is 10/90 times dry weight (10/90 X 1.7) = .2 ounce.
Water to remove is total water - water left in (1.8 - .2) = 1.6 ounce.
Plus to remove excess water: 46 seconds per ounce X 1.6 ounces = 74 seconds.
Plus to replace heat lost to air: 12 seconds per minute X 74/60 = 16 seconds plus 16/60 X 12 seconds per minute = 4 seconds for a total of 20 seconds.
Assume 1 quarter cup peanuts after boiling weighs 2 ounces and is 40 percent water.
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Allow the cake to cool for a couple of minutes.

Use a knife or spatula to cut the cake loose from the plate so it is easier to eat.


* note: The easiest way to make sunflower seed butter is to use a blender that has a lidded jar so the seed butter does not need to be transferred to a storage container. The sunflower seed butter will keep for a least several weeks in the refridgerator. Put the non roasted seed in the blender jar and add enough canola oil to fill about 2 thirds of the air spaces in the sunflower seeds. Run the blender until smooth.

To make sunflower seed butter using a food processor, fill processor 1/3 to 1/2 full with raw sunflower seeds. Process about 2 minutes or until flow stops. Add about 1 tablespoon canola oil for every quarter cup of sunflower seeds. Process about 30 seconds. Scrape down sides. Process about another 3 minutes or until desired smoothness.
 


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seek out the unusual We have the opportunity to look beyond the 'same old, same old' and the 'what has been good enough up until now'. We are bound to want more than what is on this side of the wall that is the boundary of our experience. We want what triggers our sense of adventure and what seems to be closer to our ideals. Look beyond the boundary wall. The challenge of getting what is on the other side can be fun. And the effort adds to the enjoyment of the prizes we fetch to our side of the wall.