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Squash flax biscuit ring and Apple kale slaw:
3 ounces butternut or acorn squash
  or 3 ounces carrot 
  or 3 ounces raw pumpkin
1 eighth (.85 ounces) cup whole flax seed 
  or 1 eighth cup whole wheat flour plus 1 eighth cup wheat bran
1 teaspoon (.15 ounce) canola oil
2 teaspoons (.34 ounce) sugar
1/8 cup (.75 ounce) lentils
1 pinch of salt
3 quarter cup (6 ounces)water

Topping:
3 ounces fresh kale
2 teaspoons olive or canola oil
2 tablespoons apple fiber powder
  or 2 teaspoons whole apple powder plus 2 teaspoons
  oats or wheat flour
1 teaspoon sugar (use 2 teaspoons if needed)
1 pinch salt (if kale is bitter use 2 pinches salt)
If using fresh greens:
Cut the greens into 1 inch or smaller pieces.

Put the greens and 1 cup water into a blender.

Blend until smooth (about 60 seconds after mixture starts to flow).

Put the greens puree into a deep bowl with sides 3 or 4 inches above the level of the puree.

Heat in a 1000 watt microwave oven until fully boiling, about 3-1/2 to 4 minutes.

Strain away the liquid in a very fine mesh strainer.

40 wires per inch best, 14 wires per inch minimum Press most of the water out of the greens using a bowl about the same size and shape as the strainer.
Or use a coffee press to remove most of the water from the greens.
Pressing time may be 2 minutes to get most of the bitter water out.
Or put the puree onto a coffee filter paper. Gently squeeze out most of the water.

Put the puree into a bowl.

Cut 3 ounces squash into 1/4 inch pieces.

Put the squash, 1 eighth cup lentils, 1 eighth cup flax, 1 teaspoon oil, 2 teaspoons sugar, and 3 quarters cup water into a 2-cup or larger blender.

Run until desired smoothness is reached, perhaps 4 minutes.

Put a 3-inch diameter jar or similar utensil at the center of an 8-inch diameter glass piepan, or use a bundt pan. Pour the mixture around the jar.

Heat in a 1000-watt microwave oven for 12 minutes, 12 minutes in a 600-watt oven.
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Math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat container.
To heat to boiling: 20 seconds per ounce X 11.1 = 218 seconds.
Dry weight is total weight minus total water (10.90 - 8.4) = 2.5 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 2.5) = .6 ounce.
Water to remove is total water - water left in (8.4 - .6) = 7.8 ounce.
To evaporate excess water: 46 seconds per ounce X 7.8 ounces = 359 seconds.
To replace heat lost to air while evaporating water: 359/60 X 14 seconds per minute = 84 seconds plus 84/60 X 14 = 17 for a total of 101 seconds.
Assume squash is 80 percent water, biscuit is 20 percent water
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Allow the biscuit to firm for several minutes.

Put into a mixing bowl:
2 tablespoons apple fiber powder 2 teaspoons oil, the greens, 1 teaspoons sugar (use 1/2 teaspoon extra sugar if apple is semi sweet, use 1 teaspoon extra if apple is tart), and 1 pinch salt.

Mix until uniform.

Spread the seed/greens topping on the squash/flax cake.

Makes one serving, enough for a light meal or 2/3 of a large meal. With 2 to 3 ounces fruit makes enough for a large meal.

Prep time is about 30 minutes.

Prominent kale flavor, mildly sweet, mildly tangy, pleasant slight starchiness, topping moist, biscuit slightly chewy.
 


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