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Mackerel squash biscuit and Apple basil pudding:
Biscuit cake:
6 ounces butternut squash
2 ounces canned mackerel
1 eighth (.6 ounce) cup non roasted sunflower seeds
2 tablespoon (.8 ounce) bean flour
1 tablespoon (.2 ounce) flax meal
3 tablespoons (.75 ounce) corn flour
1 teaspoon (.15 ounce) canola oil
2 teaspoons (.34 ounce) sugar
2 pinches salt

Basil pudding:
1 half ounce basil puree 
 or 1 tablespoon crushed dried basil leaves
1 tablespoon (non roasted sunflower seeds
  or 2 teaspoons 30 percent oil non roasted sunflower seed butter
  or 2 teaspoons tahini
    (use the seed butter if your processor is low speed or
      will not flow with the seeds)
1 tablespoon apple fiber powder
  or 2 teaspoons whole apple powder
1 tablespoon wheat flour 
1 tablespoon sugar
1 teaspoon canola oil
3 tablespoons water
Put into a high speed 1-cup blender/processor:
1-half ounce basil puree, 1 tablespoon sunflower seeds, 1 tablespoon sugar, 1 teaspoon oil, and 3 tablespoons water and run until smooth.

Put the basil mixture into a microwaveable mixing and/or portion bowl and add:
1 tablespoon wheat flour, and 1 tablespoon apple fiber powder (or 2 teaspoons whole apple powder).

Mix.

Heat in a microwave oven until boiling hot, 1 minute and 20 seconds. in a 1000 watt oven.
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Math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat container.
3 and 1 quarter ounces X 20 seconds per ounce = 65 seconds.
-------------------------------
Peel the squash and remove seeds.

Cut 6 ounces squash into 1 half inch pieces.

Into a two cup blender put the squash, 1 eighth cup sunflower seeds, 2 ounces mackerel, and 5 eighths cup water and process into a smooth slurry (about 2 minutes into a high speed processor, a low speed processor will takes a couple of minutes longer).

Mix the squash mixture, 2 tablespoon bean flour, 3 tablespoons corn flour, 1 tablespoon flax, 1 teaspoon oil, 2 teaspoons sugar, and 2 pinches salt in a bowl.

Put equal amounts of batter into each of four 3-inch diameter bowls. Shape the batter so it is thinner at the center of each bowl so the batter will heat more evenly.

Arrange the bowls in a circle in a microwave oven, separating the bowls by at least an inch, if possible.

Heat in a microwave oven until firm (15 minutes and 45 seconds in a 1000 watt oven, 26 minutes 15 seconds in a 600 watt oven).
-----------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
Plus to heat to boiling: 15.8 ounces X 20 seconds per ounce = 316 seconds.
Dry weight is total weight - total water (15.8 - 10.6) = 5.2 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 5.2) = 1.3 ounces.
Water to remove is total water - water left in (10.6 - 1.3) = 9.3 ounces.
To evaporate excess water: 46 seconds per ounce X 9.3 ounces = 427 seconds.
To replace heat lost to air: 427/60 X 16 seconds per minute = 114 seconds plus 114/60 X 12 = 23 for a total of 137 seconds.
(assume vegetable is 80 percent water and meat is 40 percent water)
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Let the biscuit cool and firm for 4 or 5 minutes. Flip the biscuits over. If very gooey on bottom heat another 1 and 1 half minutes, if just gooey enough that a little sticks to a finger, heat 1 minute.

Serve the the pudding separately.

If desired, warm 30 seconds in a microwave oven just before serving.

Basil pudding: prominent basil flavor, sweet, slightly bitter, thick pudding consistency.

Biscuit: prominent but moderate mackerel flavor, slightly salty, slightly sweet, mild squash flavor, firm and muffin- like texture, somewhat chewy.
 


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We have a special ability to enjoy eating a new food. Our awareness is heightened. Anticipation readies the pleasure centers.

The more you use that special ability, the more that ability develops, and the more you expand your eating pleasure.