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.
Greens slaw and chestnut croutons and peanuts:
Greens slaw: 3 ounces collards or 3 ounces other green: endive, mustard greens, kale, dandelion 1 tablepsoon spinach powder 1 tablespoon olive or canola oil use 2 teaspoon if using sunflower seed butter or walnut butter or peanut butter that contains the other 1 tsp oil 1 teaspoon sugar or 1 teaspoon corn syrup or 1/4 teaspoon molasses plus 1 teaspoon sugar or 1 teaspoon honey 1 pinch salt 1 tablespoon whole corn flour Chestnut croutons: 3 tablespoons unroasted chestnut flour or 1/8 cup raw sunflower seed butter, see note * or 1/4 California walnut butter Peanuts: 1 quarter cup non roasted peanuts or 1/8 cup raw no oil added peanut butterCut 3 ounces greens into 1 inch pieces.
Put the chopped greens into a food processor.
Add 1 cup water.
Process until mixture is fully flowing, then 60 seconds more.
Put the collards slurry into a microwaveable deep bowl.
Heat, uncovered, until fully boiling, about 3 minutes 40 seconds, or if using a 2 quart or larger container, 4 minutes, watch for boil over last 30 seconds.
Use a coffee press to remove most of the water from the greens slurry or drain the water from the collards by pouring into a very fine strainer. 40 wires per inch mesh is best, 14 wires per inch minimum.
Press most of the water out of the greens with a bowl about the same size and shape as the strainer.
Or put the greens on a paper coffee filter.
Gently squeeze most of the water out of the greens.
Into a mixing bowl put:
the greens slaw, 1 tablespoon spinach powder and mix.
Add 1 tablespoon oil, 1 pinch salt, 1 teaspoon sugar, 1 tablespoon whole corn flour to the greens mixture.
If peanuts have skins:
(Put 1/4 cup peanuts and 1/2 cup water into a mug and heat in a microwave oven until fully boiling, about 1 minute 10 seconds, then heat 4 minutes at low (15 percent) power.
Drain the water away by pouring into a strainer.)
In a small microwaveable bowl, mix 3 tablespoons chestnut flour, and 2 tablespoon water.
Heat, covered, in a small bowl using a 1000 watt microwave oven until boiling hot, about 1 minute 40 seconds. (about 1 minute of keeping heat at boiling)
Add 5 seconds for oven to begin heating.
Add 10 seconds for heating container.
To bring to boiling: 1-1/2 ounces X 20 seconds per ounce = 30 seconds.
Add 1 about minute for time for bitterness to be reduced.
Allow the seed curd to cool, uncovered, for a couple of minutes.
Chop the seed cake into 1/4 inch pieces.
Put the seed cake piece into a mixing and/or portion bowl with 1/2 the greens mixture.
In an empty bowl mix the other half of the greens with the peanuts.
Serve with a small piece (2 to 4 ounces) of fruit to make a light meal or for a large meal, serve with 4 to 6 ounces fruit.
Greens and chestnut croutons: definite chestnut flavor, noticeable collard flavor, chewy, slightly sweet, tangy, and moist. Greens and peanuts: definite peanut flavor, pleasant slight sweetness and mild collard flavor, moist and chewy. * note: * Sunflower seed butter can be made in a food processor or a blender. Using a blender, fill a food processor 1/3 to 1/2 full and process the raw sunflower seed until a fine powder/meal is produced, perhaps 2 minutes processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal. Process again until desired smoothness if achieved, perhaps 45 seconds processing time. If using a blender, fill the blender perhaps 1 quarter full, add canola oil to fill about 1 half the air space in the peanuts and process until smooth.
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|Food that is different from what a person is used to, can stimulate a person's taste and enjoyment. Make new tastes and new foods a common feature of your eating experiences. A sense of adventure will increase the pleasure of eating.|