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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.

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

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.
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
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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