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apple carrot top corn flour chestnut peanut: 20070126
3 ounces carrot tops
1 eighth cup non roasted peanuts
2 teaspoons canola oil
2 ounces fresh apple
2 teaspoons sugar,
2 tablespoons whole corn flour
  or 2 tablespoons whole wheat flour
3 tablespoons chestnut flour
2 pinches salt
Cut 3 ounces 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 secondns (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.

If a coffee press is available:
(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. 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.)

(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.

Put 1/8 cup raw peanuts into a hot air popcorn maker and run 50 seconds, if starting from a cold start; use 40 seconds if starting preheated, then immediately dump the roasted peanuts into a bowl to cool.

If the peanuts have skins, remove the peanut skins by squeezing between two fingers.

Put into a 1 cup high speed blender:
2 ounces apple, the roasted peanuts, and 3 eighths cup water.

Run until smooth.

Into the bowl with the greens put the apple/peanut/water mixture, 2 teaspoons canola oil, 3 tablespoons chestnut flour, 2 teaspoons sugar, 2 tablespoons whole corn flour, and 2 pinches salt.

Mix until uniform.

Divide the mixture equally in 3 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, 8 minutes 40 seconds in a 1000 watt oven.

---------------------------------- Math: To heat to boiling: 10 ounces X 20 seconds per ounce = 200 seconds. Plus 5 seconds for oven to begin heating. Plus 20 seconds to heat dishes. Dry weight = total weight minus total water (10 - 6) = 4 ounces. Water to leave in is 10/90 times dry weight (10/90 X 4) = .44 ounces. Water to remove is total water minus water left in (6 - .44) = 5.6 ounces. To remove excess water: 46 seconds per ounce X 5.6 ounces = 256 seconds. To replace heat lost to air: 256/60 X 10 seconds per minute = 42 seconds plus 42/60 X 10 = 7 for a total of 49 seconds. (Assumes vegetable is 50 percent water; apple is 90 percent water; and biscuit will contain 10 percent water; losses are 10 seconds losses to air for each minutes at boiling temperature. ------------------------

If not firm as a typical biscuit, heat another 1 to 2 minutes.

Chewy, sweet, tangy, slightly bitter/biting, definite chestnut flavor.

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