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Vegetable biscuit layer with Watercress topping:
3 ounces fresh potato 4 ounces green beans 1/4 cup (1.5 ounces) raw or blanched hauled, skinless peanuts (peanut skin can be very bitter) ?if not cooked? or 2 extra teaspoons whole wheat flour plus 2 extra teaspoons olive oil 3 tablespoons (1 ounce) unroasted chestnut flour or 2 tablespoons tahini or 1/4 cup walnuts or 1/4 cup raw sunflower seeds or 1 extra tablespoon whole wheat flour plus 1 extra tablespoon olive oil or 1/4 cup walnut meal 1/4 cup (4 tablespoons, .75 ounce) flax meal or 1 tablespoon plus 1 teaspoon whole wheat flour 2 pinches salt (this trial) or 1 teaspoon kelp powder 1 ounce watercress sprigs 1 tablespoon (.4 ounce) canola oil (omit if using 25% oil watercress puree 1 tablespoon (.5 ounce) sugar, if needed, add 1 teaspoon sugarTo make a single serving, a 1 cup processor should be used to make the pesto. On larger processors, the small amount of pesto of this recipe will cling to the sides of the processor bowl, not circulate, and so remain partly unprocessed. With a 2 cup processor, it might be best to make a double recipe and refridgerate or freeze the extra to be used another time.
It may be necessary to repeatedly lift the processor 1/4 inch and bang it down on the counter to jar the mixture into the path of the cutting blades. If all else fail, add water 1 teaspoon at a time, just enough to get the mixture to flow while processing. The added water, however, changes the character of the pesto.
Peel 3 ounces potato and cut into 3/4 inch pieces.
Thaw 4 ounces green beans by rinsing in water.
If the peanuts have skins, put the peanuts and 1/4 cup water into a microwaveable bowl and heat until boiling, about 1 minutes 30 seconds in a 1000 watt oven using a bowl less than 2 quarts, then heat 2 minutes on low.
Strain the water away, rinse, strain again to remove bitterness from the skins.
Into a 2 cup processor or blender put the green beans, 1/4 cup peanuts, potatoes, and 2 pinches salt.
Process until the desired smoothness is reached, perhaps 3 minutes in a blender or 5 minutes in a processor.
Put the processor contents into a mixing bowl.
Add 1/4 cup flax and 3 tablespoon chestnut flour and mix until uniform.
Spoon the mixture onto a plate, spread into a layer about 1/4 inch thick.
Make a 2 inch diameter hole at the center.
Heat in a 1000 watt microwave oven for 8 minutes 20 seconds.
Add 5 seconds for microwave to begin heating.
Plus 20 seconds to heat plate.
To raise to boiling temperature: 20 seconds per ounce X 10.25 ounces = 205 ounces.
Dry weight is total weight minus water (10.25 ounces - 6.3) = 4 ounces.
Water to leave in is 30/70 X dry weight (30/70 X 4) = 1.7 ounce.
Water to remove is total water minus water left in (6.3 - 1.7) = 4.6 ounces.
To evaporate excess water: 46 seconds per ounce X 4.6 ounces = 212 seconds.
To replace heat conducted to air during evaporation: 212/60 minutes X 14 seconds per minute = 49 seconds plus 49/60 X 14 = 10 seconds for a total of 59 seconds.
9-1/2 oz X 20 plus 20 losses plus 46 X 4-1/2 oz moisture Assume vegetalbes are 90 percent water.
Allow the biscuit to cooling and firm for a few minutes.
For the topping:
For a 1 cup personal blender/smoothie maker or high speed 1 cup processor use the following amounts for one serving. (smoothie maker this trial)
For a 2 cup processor, double the following amounts to make enough for 2 servings and freeze the extra until wanted. For larger processors a quadrupling of the ingredients might be needed.
Put into the processor: 1 ounce watercress puree, 1 tablespoon water, 1 1 tablespoon oil, and 1 tablespoon sugar.
Process until no pieces 1/32 inch remain.
Spread the watercress topping on the biscuit ring. Topping separates if not used immediately.
Serve cake and topping both slightly above body temperature.
Cut into pieces while eating and use a spoon to eat.
Makes a large serving, enough for an entire large meal.
With a couple ounces fruit, makes a fully supper meal. Definite watercress flavor, slightly sweet, best when served with a side dish, alternate a few bites of one, a few bites of the other to lessen taste fatigue.
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