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3 ounces carrot tops 1 eighth (.9 ounces) cup dried soybeans or 1 eighth cup any other dried bean 2 teaspoons (.3 ounces) canola oil 2 tablespoons (.3 ounces) apple fiber powder or 1 tablespoon whole apple powder or 1/2 teaspoon vinegar or 2 ounces fresh apple, must increase heat time by 1 minute 35 seconds 2 teaspoons (.3 ounces) sugar 2 tablespoons (.6 ounces) whole wheat flour 2 tablespoons (.6 ounces) sunflower seeds 2 pinches saltCut the carrot tops with a scissors into 1 or 2 inch pieces letting the pieces fall into a blender.
Add 1 and 1 half cups water to the blender.
Process into a slaw, perhaps about 30 seconds after full flow starts.
Put the greens slurry into a microwaveable container such as a tall bowl.
Heat on full power for 4 minutes 40 seconds (watch for boil over last minute), then 4 minutes on low (15 percent) power.
If desired, set the hot container in a pan of cold water to cool for a few minutes.
Do either [1.] or [2.] or [3.]:
[1. Drain the liquid from the puree by pouring through a fine sieve, about 14 wires per inch minimum.
Use a bowl that is about the same size and shape as the strainer to press as much water as possible from the slaw.
Dump the slaw into a bowl.
Rinse the puree by pouring about 2 cups or more of water into the bowl. Repeat the straining, pressing procedure.]
[2. Or use a coffee press to remove water from the slaw.
Continue pressing for perhaps one minute, the last part of the extracted water will come out slowly, if you get out enough of the water containing bitter compounds, you will not need to rinse and press again. The slaw should be more dry than soggy.]
[3. Or gently squeezed the puree wrapped in a coffee filter to force most of the water out.
Mix the greens with 2 cups of water and repeat the pressing procedure.]
Put the greens into a mixing bowl. Yield is about 1 quarter to 1 third cup, about 2 ounces by weight.
Heat one-eighth cup beans and 1/4 cup water in a mug in a microwave oven until boiling (about 1 minute and 5 seconds in a 1000 watt oven) then 6 minutes on low.
Pour the beans into a strainer to get rid of the cooking water.
Put into a 1 cup high speed blender:
the beans, 2 tablespoons sunflower seeds, and 3 eights cup water.
Run until smooth.
Into the bowl with the greens put:
the bean/seed/water mixture, 2 teaspoons canola oil, 1 tablespoon apple powder, 2 teaspoons sugar, 2 tablespoons whole wheat flour, and 2 pinches salt.
Mix until uniform.
Divide the mixture equally in 2 3-inch bowls.
Shape the batter to be 1 half thickness at the center of each bowl so the biscuits heat more evenly.
Heat in a microwave oven until firm, 6 minutes 30 seconds in a 1000 watt oven.
Add 35 seconds to dishes.
To heat to boiling: 8 ounces X 20 seconds per ounce = 160 seconds.
Dry weight is total weight minus total water (8 - 6) = 2 ounces.
Water to leave in is 10/90 X dry weight (10/90 X 2) = .2 ounces.
Water to remove is total water minus water left in (6 - .2) = 5.8 ounces.
To evaporate excess water: 5.8 ounces X 46 seconds per ounce = 257 seconds.
To replace heat lost to air: 12 seconds per minute X 257/60 minutes = 52 seconds plus 52/60 X 12 = 10 second for a total of 62 seconds.
(assumes startup loss of 5 seconds and 10 seconds per minute of time at boiling, beans contain .25 ounces water, slaw is 50 percent water, and biscuit will contain 10 percent water)
Flip the biscuits over. If very gooey on bottom, heat another 1 minute and 20 seconds. If slightly gooey on bottom, just enough for some of the batter to stick onto a finger, heat another 40 seconds.
Definite carrot flavor, slightly salty, pleasantly starchy and oily, texture is a moist biscuit.
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|Human nature has built a wall made of many bricks that limits enjoyment. There's the 'same-old, same-ol' bricks, the 'it's too much trouble/time' bricks, and the 'I can't eat that and enjoy it' bricks. Tear down some of the wall. We are inventive creatures. Use the bricks to make places you can step across once in a while. You may be amazed at how good you are at finding an enabling function for a brick that now blocks your progress.|