recipes_for_vegetables/recipes for mustard greens.txt
20080624x (blender version)
20080623
apple mustard green nut
1 half ounce applesauce
  or 2 teaspoons apple powder
  or 1 quarter teaspoon orange juice concentrate
1 ounce mustard green
1 eighth cup (.6 ounce) non roasted California walnuts, 
  or 1 tablespoon non roasted 30 percent added oil California walnut butter
2 tablespoons (.6 ounce) non roasted, no hull sunflower seeds
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
  or 2 teaspoons canola oil plus 1 tablespoon whole grain flour
1 tablespoon (.5 ounce) sugar
3 eighths cup (3 ounces) water
total: 6.2 ounces, 4.2 ounces water

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)

Squeeze the greens in your hand to remove the water.

Yield is 1 ounce or so greens.

Put into a 1-cup or larger blender:
 1 ounce boiled and drained mustard greens,
 1 tablespoon non roasted California walnut butter, 
 2 tablespoons sunflower seeds,
 1 tablespoon sugar, and
 1 half ounce apple
 3 eighths cup water.

Run until smooth, about 4 minutes, if necessary, add water 1 tablespoon
at a time, just enough to get the batter to flow while processing.

Taste, if desired add aspartame sweetener to taste
(2 packets recommended).

Put the batter into a 3-cup or larger microwaveable bowl.

Place the bowl in a microwave oven.

Heat to thicken to a pudding consistency, 3 minutes and 40 seconds
in a 1000 watt microwave oven.

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 6.2 ounces ounces X 20 equals 124 seconds.
Dry weight is total weight minus total water (6.2 - 4.2) = 2 ounces.
Water to leave in is 60/40 times dry weight (3/2 X 2) = 3 ounce.
Water to remove is total water minus water left in (4.2 - 3) = 1.2 ounces.
Plus to evaporate excess water 46 x 1.2 equals 54 seconds
Plus to replace heat conducted to air: 54/60 minutes times 14 seconds 
per minute = 13 seconds plus 13/60 X 14 is 3 for a
total of 16 seconds heat losses to air. 

Formula assumes apple is 90 percent water, 
after leaching greens contain .80 percent water. The final product 
is to be 60 percent water overall. Heat losses to air 
are 14 seconds per minute of time at boiling temperature
-------------------------------------

Add a side of a couple of ounces of fruit and this makes a full light meal.





20100704d
20080624x (processor version)
20080623
apple mustard green nut
1 half ounce apple
  or 1 half ounce applesauce
  or 2 teaspoons apple powder
  or 1 quarter teaspoon orange juice concentrate
1 ounce mustard green
1 eighth cup (.6 ounce) non roasted California walnuts, 
  or 1 tablespoon non roasted 30 percent added oil California walnut butter
2 tablespoons sunflower seed
  or 2 teaspoons canola oil
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
1 tablespoon sugar

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)

Squeeze the greens in your hand to remove the water.

Yield is 1 ounce or so greens.

Put the greens into 1- or 2-cup processor or 1-cup blender.

To the processor add:
 1 eighth cup non roasted California walnuts, 
 2 tablespoons sunflower seed,
 1 tablespoon sugar, and
 1 half ounce apple
 1 quarter cup water.

Run until smooth, about 4 to 6 minutes, if needed .

Taste, if desired, add aspartame sweetener to taste
(2 packets recommended).

Add a side of a couple of ounces of fruit and this makes a full light meal.

Definitely bittersweet with more sweetness than bitterness; moderately tangy; mildly starchy, mustard green flavored;
slightly: apple flavored, walnut flavored, biting; pudding or thick liquid 
consistency.

marker 1







20080624 (blender version)

Raisin mustard green grain nut
2 ounces mustard greens
1 tablespoon raisins
1 tablespoon oats flour
1 tablespoon non roasted 30 percent added oil California walnut butter 
2 tablepoons non roasted, no hull sunflower seeds
  or 2 teaspoons canola oil
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
1 tablespoon sugar
1 pinch salt

If you want a non fibrous texture, use a scissors to remove the large

leaf veins from the collards and discard the stems or use them in another recipe.

Cut 2 ounces mustard greens into 1 inch pieces.

Put the greens pieces and 3/4 cup water into a blender and run for
40 to 60 seconds (use 40 seconds for a slightly more texturous result or if your strainer is less fine than 14 wires per inch).

Heat, uncovered in a 1000 watt microwave oven for 2 minutes 40 seconds or until fully boiling, watch for boil over last 60 seconds.

Either:
1. Pour the greens slurry into a 14 wire per inch or finer, wire mesh strainer.

Use a bowl that is about the same size and shape as the strainer to press water out of the greens slaw.

Or:
2. Use a 40 wires per inch coffee press. 

If the mixture clogs the mesh in the coffee press, pour away what water has been strained, stir the mixture, and press again.

Yield is about 1-1/2 ounces slaw.

Put the greens into a mixing and/or portion bowl.

Put into a dry 1 or 2 cup high speed processor:
 1 tablespoon raisins,
 1 tablespoon oats flour, and 
 if using, 2 tablespoons sunflower seed.

Run until raisins are in 1/8 inch or smaller pieces or mixture is on sides of processor bowl.

Put into the bowl with the greens:
 the raisin/flour mixture,
 1 tablespoon non roasted 30 percent added oil California walnut butter, 
 if using, 2 teaspoons canola oil, 
 1 tablespoon sugar, and
 1 pinch salt.

Mix.

Taste, if desired, add aspartame sweetener to taste.


To make a full light meal, add a side of a couple of ounces of fruit and an ounce or two of meat or beans.



20100705f
20080624 (processor version)

Raisin mustard green grain nut seed
1 ounces mustard greens
1 teasspoon raisins, about 5 or 6 raisins
1 tablespoon oats flour
1 eighth cup california walnuts
  or 1 tablespoon (.5 ounce) non roasted 30 percent added oil California walnut butter 
2 tablepoons non roasted, no hull sunflower seeds
  or 2 teaspoons canola oil
  or 1 tablespoon non roasted sunflower seed butter
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
1 tablespoon sugar
2 packets aspartame sweetener
2 pinches salt
if using processor, 3 tablespoons water
if using blender, 1 quarter cup (2 ounces) water

If you want a non fibrous texture, use a scissors to remove the large

leaf veins from the collards and discard the stems or use them in another recipe.

Cut 1 ounce mustard greens into 1 inch pieces.

Put the greens pieces and 2 cup water into a metal pan.

Heat on a cook top until boiling, reduce heat to low, cover, heat for 20 minutes.

Pour the greens/water into a strainer to get rid of water.

Dump the greens back into the cooking pan, add a cup or so of water to rinse and cool.

Strain again.

Yield is about 1 and 1 half ounces slaw.

Put into 1 or 2 cup high speed processor:
 1 ounce greens slaw,
 1 teaspoon raisins,
 1 tablespoon oats flour, and 
 2 tablespoons sunflower seed.
 1 eighth cup california walnuts, 
 1 tablespoon sugar,
 2 packets aspartame sweetener,
 if using processor, 3 tablespoons water
 if using blender, 1 quarter cup (2 ounces) water, and
 2 pinches salt.

Run until smooth, 4 to 6 minutes, if necessary add water 1 tablespoon at a time, just enough to get the mixture to flow while processing.

Taste, if desired, add aspartame sweetener to taste.

To make a full light meal, add a side of a couple of ounces of fruit and an ounce or two of meat or beans.

good, about equal parts moderate: bittersweetness, starchiness,
saltiness; mild walnut flavor, mustard green flavor,
tanginess; thick liquid
consistency.



marker 2




20080707a (blender version)
Apple mustard green grain nut seed

3 ounces fresh mustard greens
1 tablespoon apple sauce
  or 1 teaspoon apple powder
2 teaspoons sugar
1 tablespoon 30 percent added oil non roasted California walnut butter
1 tablespoon nut or seed butter such as tahini
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
  or 2 teaspoons canola oil
2 tablespoons oats flour

Remove the main leaf vein from about 4 ounces of mustard
greens, discard the leaf veins. You need to have 3 ounces
of leaf.

Cut the 3 ounces greens into 1 inch pieces.

Put the greens pieces and 1 and one quarter cup water into a blender and run for 60 seconds after full flow begins.

Heat, uncovered in a 1000 watt microwave oven for 4 minutes 20 seconds or until fully boiling, watch for boil over last 60 seconds.

Remove as much water as possible from the mixture using coffee press,
or pour the mixture into a fine (40 wires per
inch strainer.

If the mixture clogs the mesh in
the coffee press, pour away what water has been strained, stir the
mixture, and press again, repeat several times to get a slaw that is
more dry than soggy.

Yield is about 2 ounces slaw.

Put the greens slaw into a mixing and/or portion bowl.

Add to the greens:
 if using, 1 tablespoon applesauce,
 if using,  1 teaspoon apple powder,
 2 teaspoons sugar,
 1 tablespoon walnut butter,
 2 teaspoons canola oil, and
 2 tablespoons oats flour.

Mix until uniform.

To reduce taste fatigue alternate eating the greens with
boiled peanuts with a pinch of salt


20100705g
20080707a (processor version)
Apple mustard green grain nut seed

1 ounce fresh mustard greens
1 half ounce apple
  or 1 tablespoon apple sauce
  or 1 teaspoon apple powder
1 tablespoon sugar
2 packets aspartame sweetener
1 eighth cup (.5 ounce) California walnuts
  or 1 tablespoon 30 percent added oil non roasted California walnut butter
2 tablepoons non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
  or 1 tablespoon whole grain flour
    plus 2 teaspoons canola oil
2 tablespoons oats flour
2 pinches salt

Using a scissors, remove the main leaf vein from  mustard
greens, discard the leaf veins. You need to have 1 ounce
of leaf.

Cut the 1 ounce greens every 1 inch.

Put the greens pieces and 2 cups water into a metal pan.

Heat on a cook top until boiling, reduce heat to low, cover, heat for 20 minutes.

Pour the greens/water into a strainer to get rid of water.

Dump the greens back into the cooking pan, add a cup or so of water to rinse and cool.

Strain again.

Yield is about 1 and 1 half ounces slaw.

Put into a 1- or 2-cup processor:
 the greens,
 1 half ounce apple,
 1 tablespoon sugar,
 2 packets aspartame sweetener,
 1 eighth cup california walnuts,
 2 tablespoons sunflower seeds, 
 2 tablespoons oats flour,
 2 pinches salt, and
 1 eighth cup water.

Run until smooth, about 4 to 6 minutes, if necessary add water
1 tablespoon at a time, just enough so the mixture flows while 
processing.

To reduce taste fatigue alternate eating the greens with
boiled peanuts with a pinch of salt

good, mildly: sweet, salty, walnut flavored, starchy; slight:
mustard flavor, tanginess; thin pudding consistency.



marker 3



20080708cx may be same as 20080707a blender version
Apple mustard green grain nut (blender strainer version)

3 ounces fresh mustard greens
1 half ounce applesauce
  or 1 teaspoon apple powder
2 teaspoons sugar
1 tablespoon 30 percent added oil non roasted California walnut butter
2 teaspoons canola oil
  or 1 tablespoon nut or seed butter such as tahini
2 tablespoons oats flour

Remove the main leaf rib from about 4 ounces of mustard
greens, discard the leaf ribs. You need to have 3 ounces
of leaf.

Cut the 3 ounces greens into 1 inch pieces.

Put the greens pieces and 1 and one quarter cup water into a blender and 
run for 60 seconds after full flow begins.

Put the slurry into a 4-cup microwaveable bowl.

Heat, uncovered in a 1000 watt microwave oven for 4 minutes 20 seconds or until
fully boiling, watch for boil over last 60 seconds.

Either:

1. Remove as much water as possible from the mixture using coffee press.

Or:

2. Pour the mixture into a fine (40 wires per inch strainer, press with a bowl 
to force out water, squeeze the slaw in a hand to force out more water. 

If the mixture clogs the mesh in
the coffee press, pour away what water has been strained, stir the
mixture, and press again, repeat several times to get a slaw that is
more dry than soggy.

Yield is about 2 ounces slaw.

Put the greens slaw into a mixing bowl.

Add to the bowl with the greens:
 if using, 1 tablespoon applesauce
 2 teaspoons sugar,
 1 tablespoon walnut butter,
 2 teaspoons canola oil. 

Mix until smooth.

Add 2 tablespoons oats flour.

If using apple powder, add 1 teaspoon apple powder.

Mix until uniform.

To reduce taste fatigue alternate eating the greens with
boiled peanuts with a pinch of salt or roasted peanuts.

Slightly sweet, enjoyable oilyness and taste of walnut and a bit of 
pleassant starchiness from the oats.

Vitamin, mineral, and fiber rich to plaease your want to nourish your body. 



20080708cx
20080707a 
  approximately the same ingredients as 20080707a processor version
Apple mustard green grain nut seed (blender/reduce version)

3 ounces fresh mustard greens
1 half ounce apple
  or 1 teaspoon apple powder
1 eighth cup (.6 ounce) California walnuts
  or 1 tablespoon 30 percent added oil non roasted California walnut butter
2 tablespoons (.7 ounce) non roasted, no hull sunflower seeds
  or 2 teaspoons canola oil
  or 1 tablespoon nut or seed butter such as tahini
4 tablespoons (.8 ounce) rolled oats
  or 2 tablespoons oats flour
1 tablespoon (.5 ounce) sugar
aspartame sweetener to taste
1 pinch salt, and
1 quarter cup water
total: 8.2 ounces, 4.8 ounce water

Using a scissors, remove the main leaf rib from about 4 ounces of mustard
greens, discard the leaf ribs. You need to have 3 ounces
of leaf.

Cut 3 ounces mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Yield is 3 ounces or so greens.

Put all ingredients into a 1-cup or larger blender.

Run until smooth, about 4 to 6 minutes.


Place a 3- or 4-inch diameter casserole dish or similar container at 
the center of an 8- or 9-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.

Heat in a microwave oven until firm, 4 minutes 30 seconds in a 1000 watt oven.

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 8.2 ounces ounces X 20 equals 164 seconds.
Dry weight is total weight minus total water (8.2 - 4.8) = 3.4 ounces.
Water to leave in is 50/50 times dry weight (1 X 3.4) = 3.4 ounce.
Water to remove is total water minus water left in (4.8 - 3.4) = 1.4 ounces.
Plus to evaporate excess water 46 x 1.4 equals 64 seconds
Plus to replace heat conducted to air: 64/60 minutes times 14 seconds per minute = 15 seconds plus 15/60 X 14 is 3 for a
total of 17 seconds heat losses to air. 

Formula assumes apple is 90 percent water, 
after leaching greens contain .80 percent water. The final product 
is to be 50 percent water overall. Heat losses to air 
are 14 seconds per minute of time at boiling temperature
-------------------------------------


To reduce taste fatigue alternate eating the greens with
boiled peanuts with a pinch of salt or roasted peanuts.

Slightly sweet, enjoyable oilyness and taste of walnut and a bit of 
pleassant starchiness from the oats.

Vitamin, mineral, and fiber rich to please your want to nourish your body. 


marker 4


20080820c
Apple mustard green grain seed

1 half ounce apple
  or 1 tablespoon applesauce
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon 1 teaspoon apple fiber powder plus 1 tablespoon water
2 ounces fresh mustard greens
1 tablespoon (.5 ounce) sugar
1 tablespoon (.3 ounce) chestnut flour
1 quarter cup (.8 ounce) rolled oats
3 tablespoons (1 ounce) non roasted, no hull sunflower seeds
1 pinch salt
1 quarter cup water
total: 7.1 ounce, 4 ounces water

Using a scissors, remove the leaf rib from mustard greens.

Cut 2 ounces mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 6 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 2 ounces or so greens.

Put all ingredients into a 1- or 2-cup processor.

Run until smooth, about 4 to 6 minutes, if necessary add water
1 tablespoon at a time, just enough so the mixture flows while 
processing.

Place a 3- or 4-inch diameter casserole dish or similar container at 
the center of an 8- or 9-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.

Heat in a microwave oven until thickened, 4 minutes in a 1000 watt oven.

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 30 seconds to heat dishes.
To bring to boiling temperature: 7.1 ounces ounces X 20 equals 142 seconds.
Dry weight is total weight minus total water (7.1 - 4) = 3.1 ounces.
Water to leave in is 50/50 times dry weight (1 X 3.1) = 3.1 ounce.
Water to remove is total water minus water left in (4 - 3.1) = .9 ounces.
Plus to evaporate excess water 46 x .9 equals 41 seconds.
Plus to replace heat conducted to air: 41/60 minutes times 14 seconds per
minute = 10 seconds plus 10/60 X 14 is 2 for a
total of 12 seconds heat losses to air. 

Formula apple is 90 percent water, 
after leaching greens contain 80 percent water.
Final product is
to be 50 percent water overall. Heat losses to air are
14 seconds per minute of time at boiling temperature.
-------------------------------------


To reduce taste fatigue alternate eating the greens with
boiled peanuts with a pinch of salt or roasted peanuts or steamed tempeh.

Vitamin, mineral, and 
fiber rich to please your want to nourish your body. 

Tangy, sweet, definite chestnut flavor, definite mustard green flavor, 
slight sharpness, mashed potato consistency.


marker 5





20100523d
Apple mustard green grain seed

3 ounces fresh mustard greens
3 tablepoons non roasted, no hull sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons boiled 30 percent added oil non roasted
  sunflower seed butter
  or 2 tablespoons non roasted tahini
1 ounce apple
  or 1 teaspoon apple powder
2 tablespoons oats flour
1 tablespoon sugar
aspartame sweetener to taste
1 eighth teaspoon salt
1 quarter cup water

Remove the main leaf vein from about 4 ounces of mustard
reens, discard the leaf veins. You need to have 3 ounces
of leaf.

Cut the 3 ounces greens into 1 inch pieces.

Put the greens pieces and 3 cups water into metal pan.

Heat until boiling, reduce heat to low, cover, heat 20 minutes.

When the greens are done heating, pour into a strainer to get rid of water.

Dump greens back into heating pan, add 1 or 2 cups water to rinse and cool.

Strain again.

Put all ingredients into a 1- or 2-cup processor or blender.

Run until smooth, about 4 minutes; if necessary add water 1 tablespoon at a time
just enough so mixture flows while processing.

Taste, if desired, add aspartame sweetener to taste. (2 packets recommended)

If taste fatigue reduces gratification half way through portion, 
add a packet of aspartame or a tablespoon ice cream and stir.

Could serve with 20100524d Title: tomato bean (in other text file)

Prominently: salty, tangy; moderately: sweet; mildly mustard flavored; 
slightly starchy; very slightly biting, bitter; pudding consistency.


marker 6





20100704e
20070629
Apple mustard greens grain seed bean
Fruit greens beans seeds grain

1 ounce mustard greens
1/6 apple or 1 ounce
  or 1 ounce tomato
1/8 cup whole wheat flour
  or 1/8 cup whole corn flour
  or 1/8 cup cornmeal
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
3 tablespoons non roasted, no hull sunflower seeds
  or 1/4 cup California walnuts
    plus 1 teaspoon sugar
  or 2 tablespoons nut or seed butter such as tahini 
1 tablespoon sugar
3 pinches salt, for a prominently salty taste
  or 2 pinches salt for a moderately salty taste

Using a scissors, remove the leaf rib from mustard greens to yield
1 ounce of greens.

Cut the mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)

Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

If using cornmeal, mix the cornmeal and 1 eighth cup water in a microwaveable bowl.

Heat, covered, in a microwave oven until boiling hot, 45 seconds in a 1000 watt oven, 
1 minute 15 seconds in a 600 watt oven.

Put all ingredients except apple into a 2-cup or larger processor.

Or alternatively, also add the apple to the processor.

Add 1 quarter cup water.

Process until smooth, about 4 to 6 minutes, if necessary add water 1 tablespoon
at a time, just enough to get the mixture to flow.

Put the mixture into a portion bowl.

Taste, if desired, add aspartame sweetener to taste
(2 packets recommended).

Remove core and peel from apple and cut into 3 eighths inch or smaller pieces.

Add the apple to the greens mixture and mix.

Makes one serving large enough for a lunch or a light supper.

For a large meal add a piece of fruit such as a banana or a side of vegetable
  such as edible peas (on the side).

good, prominently salty; moderately bittersweet with more
sweetness than bitterness; mildly starchy, mustard green flavored;
slightly pea flavored, biting; pudding or very thick liquid
consistency.


marker 7




20090614f
20090614d
20081228c
20081207cx
20081206e
20081205c
20081204e
Apple mustard green grain seed bean with grain seed cobbler
Pear lettuce spinach seed pudding and Grain seed cobbler

In fruit bottom:
3 ounces apple
  or 3 ounces pear
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
3 ounces mustard green (this trial)
  or 2 teaspoons spinach powder
    plus 1 ounce fresh or frozen spinach (?see 20081207cx)
  or 2 ounces fresh or frozen spinach (see 20081228c)
  or 1 tablespoon 1 teaspoon spinach powder
2 teaspoons (.3 ounce) canola oil
1 tablespoon sugar (.5 ounce) 
  or add 1 additional teaspoon for more sweetness and less bitterness/sourness.
1 eighth teaspoon salt
1 half cup water

In crumb crust:
1 tablespoon (.3 ounce) chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.3 ounce) whole grain flour
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar
1 tablespoon (.5 ounce) water
total: 15.2 ounces, 10.8 water

Put into a mixing bowl and mix:
 1 tablespoon chestnut flour,
 1 tablespoon grain flour,
 2 teaspoons sugar, and
 1 tablespoon water. 

Mix.

Using a scissors, remove the leaf rib from mustard greens to yield
3 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 3 ounces or so greens.

Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces apple,
 3 ounces mustard greens
   or 1 tablespoon 1 teaspoon spinach powder and 
     reduce heat time by 1 minute 50 seconds,  
 1 quarter cup boiled or canned beans or peas,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 2 teaspoons oil,
 1 tablespoon sugar,
 1 eighth teaspoon salt,
 1 half cup water.
 
Process into a sauce.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Put the chestnut/grain batter, divided into 6 or 8 bits, on top
of the apple/bean/spinach bottom layer, arrange somewhat evenly.

Heat in a microwave oven that has a rotissoire for 12 
   minutes for a mash consistency.

If using spinach powder instead of mustard greens, reduce heat time
by 2 minutes 20 seconds.  

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 15.2 ounces X 20 equals 304 seconds.
Dry weight is total weight minus total water (15.2 - 10.8) = 4.4 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.4) = 4.4 ounces.
Water to remove is total water minus water left in (10.8 - 4.4) = 6.4 ounces.
Plus to evaporate excess water 46 x 6.4 equals 294 seconds.
Plus 294/60 times 12 = 58 seconds plus 58/60 X 12 is 12 for a
total of 70 seconds heat losses to air. 

Formula assumes fruit is 90 percent water. Final product 
is 40 percent water overall. Losses are 
12 seconds per minute of time at boiling temperature.
Total heating time: 12 minutes.
----------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.

Makes enough for a light meal, for a large meal perhaps also
a small biscuit or cookie, oatmeal, or half of a nut, seed, or peanut 
butter sandwich.

About equal parts: tangy, sweet, bitter; moderate chestnut flavor; slightly: biting, mustard flavor, starchy, salty; thick pudding consistency.


marker 8


20090626e
20090614f
20090614d
20081228c
20081207cx
20081206e
20081205c
20081204e
Apple mustard green grain seed bean with Grain seed crumb crust
Pear lettuce spinach seed pudding and Grain seed cobbler
In fruit bottom:
2 ounces apple
  or 2 ounces pear
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
3 ounces mustard green
  or 2 teaspoons (.14 ounce) spinach powder plus 1 ounce fresh or frozen spinach (?see 20081207cx)
  or 2 ounces fresh or frozen spinach (see 20081228c)
2 teaspoons (.3 ounce) canola oil
1 tablespoon sugar (.5 ounce),
1 eighth teaspoon salt,
 use the greater amount if greens are especially pungent
1 half cup water

In crumb crust:
1 tablespoon chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon whole wheat flour (corn flour this trial)
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar

If using mustard greens:
(
Using a scissors, remove the leaf rib from mustard greens to yield
3 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Either:

[
1. Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.
]

Or:
[
2. Squeeze the greens in your hand to remove the water.)
]

Yield is 3 ounces or so greens.
)

Put into a mixing bowl and mix:
1 tablespoon (.3 ounce) chestnut flour
1 tablespoon (.3 ounce) grain flour, and 2 teaspoons sugar.
 
Mix.

Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger blender put:
 2 ounces apple,
 3 ounces mustard greens
  or 1 tablespoon 1 teaspoon spinach powder
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 quarter cup boiled or canned beans or peas,
 2 teaspoons oil,
 1 tablespoon sugar, 
 1 eighth teaspoon salt, and
 1 half cup water.

Process into a sauce.

Taste, if desired, add aspartame sweetener and salt to taste, up
to about 1 eighth teaspoon salt and 2 packets sweetener.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Sprinkle the chestnut/grain crumb on top
of the apple/bean/spinach bottom layer, spread somewhat evenly.

Heat in a microwave oven that has a rotissoire for 7 
   minutes 15 seconds for a pudding consistency.

Heat in a microwave oven that has a rotissoire for 10 
   minutes 10 seconds for a mash consistency.

If using spinach powder instead of mustard greens, reduce heat time
by 2 minutes 20 seconds.  

----------------------------------
Math: (for mash consistency)
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 13.7 ounces X 20 equals 274 seconds.
Dry weight is total weight minus total water (13.7 - 9.4) = 4.3 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.3) = 4.3 ounces.
Water to remove is total water minus water left in (9.4 - 4.3) = 5.1 ounces.
Plus to evaporate excess water 46 x 5.1 equals 235 seconds.
Plus 235/60 times 12 = 47 seconds plus 47/60 X 12 is 9 for a
total of 56 seconds heat losses to air. 

Formula assumes fruit is 90 percent water. Final product 
is 50 percent water overall. Losses are 
12 seconds per minute of time at boiling temperature.
Total heating time: 11 minutes 15 seconds.
----------------------------------

-Allow to cool for 10 minutes before
eating.

Good hot or at room temperature.

Makes enough for a light meal.

For a large meal perhaps also serve
a small biscuit or cookie or oatmeal or half of a nut, seed, or peanut 
butter sandwich.

Prominent bitter/sweet flavor, mild: chestnut and mustard green flavor,
starchiness, saltiness, slightly biting; very thick pudding consistency.


marker 9


20090710a
  similar to 20090728c which uses 1 eighth cup peanuts, no beans, 1 tablespoon
    sugar, 4 packets aspartame sweetener, 1 half ounce apple
Apple mustard green grain seed bean

1 ounce apple
  or 1 ounce pear
2 ounces mustard green
  or 2 ounces fresh or frozen spinach (do no leach, see 20081228c)
  or 2 teaspoons (.14 ounce) spinach powder plus 1 ounce fresh or frozen spinach (do not leach, ?see 20081207cx)
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 quarter cup boiled or canned beans or peas
  or 1 quarter cup green peas
  or 1 eighth cup (.9 ounce) non ground dried beans
2 tablespoons sugar (1 ounce)
1 eighth to 1 quarter teaspoon salt, use the greater amount if greens are especially pungent (1 quarter teaspoon  this trial)
1 tablespoon (.3 ounce) lightly roasted chestnut flour
  or 1 and 1 half teaspoons dark roast chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.25 ounce) whole grain flour
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar
3 eighths cup (3 ounces) cup water

If using fresh mustard greens:
(
Using a scissors, remove the leaf rib from mustard greens to yield
2 ounces of greens.

Cut the mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 20 minutes.

Either:

[
1. Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.
]

Or:
[
2. Squeeze the greens in your hand to remove the water.)
]

Yield is 2 ounces or so greens.
)

Remove cores and skin from fruit to yield 2 ounces.

Into a 2-cup or larger blender put:
 2 ounces apple,
 2 ounces mustard greens 
  (or 1 tablespoon 1 teaspoon spinach powder and
   reduce heat time by 1 minute 50 seconds),  
 1 quarter cup canned beans,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 2 tablespoons sugar,
 1 packet aspartame sweetener or 2 teaspoons sugar, 
 1 quarter teaspoon salt, and
 3 eighths cup water.
 
Process into a sauce.

Add to the blender:
 1 tablespoon (.3 ounce) chestnut flour
 1 tablespoon (.3 ounce) grain flour.

Run to mix.

Taste, if desired, add aspartame sweetener to taste.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Heat in a microwave oven that has a rotissoire for 7 
   minutes 10 seconds for a pudding consistency.

----------------------------------
Math:
To bring to boiling temperature: 11 ounces ounces X 20 equals 220 seconds
plus plus 5 seconds to begin heating
plus 40 seconds to heat dishes,
Dry weight is total weight minus total water (11 - 6.1) = 4.9 ounces
Water to leave in is 40/60 times dry weight (40/60 X 4.9) = 3.2 ounces
Water to remove is total water minus water left in (6.1 - 3.2) = 2.9 ounces
plus to evaporate excess water 46 x 2.9 equals 133 seconds
plus 133/60 times 12 = 27 seconds plus 27/60 X 12 is 6 for a
total of 33 seconds heat losses to air, 

formula assume fruit is 90 percent water, 1 ounce of mustard greens slaw contains about 50 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
12 seconds per minute of time at boiling temperature)
---------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.

Makes enough for a light meal

Definite: chestnut flavor, tangy, bitter/sweet; 
moderately: starchy, salty; thick pudding consistency.


marker 10


20090708b
20090614f
20090614d
20081228c
20081207cx
20081206e
20081205c
20081204e
Apple mustard green potato seed bean
Pear lettuce spinach seed pudding and Grain seed cobbler
In fruit bottom:
1 half ounce apple
1 ounce potato
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
2 tablespoons (1 ounce) boiled or canned beans
2 ounces mustard green
  or 1 ounce fresh or frozen spinach (do no leach)
1 tablespoon plus 2 teaspoons (.7 ounce) sugar
1 eighth teaspoon salt 
1 half cup water
total: 10.2 ounces, 7.4 ounces water

In cobbler:
1 tablespoon (.3 ounce) chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.4 ounce) fava bean flour (bean flour this trial)
  or 2 tablespoons boiled or canned beans or lentils or peas
  or 1 tablespoon whole grain flour
2 teaspoons (.3 ounce) sugar in cobbler
total: 1 ounce

Cut 2 ounces mustard greens every 1 half inch.

Using a scissors, remove the leaf rib from mustard greens.

Cut 2 ounces mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 2 ounces or so greens.

Remove cores and skin from apple to yield 1 half ounce.

Remove peel from potato to yield 1 ounce.

Into a 2-cup or larger blender put: 
 1 half ounce apple, 
 1 ounce potato, 
 2 ounces mustard greens
 2 tablespoons boiled or canned beans,
 1 quarter cup sunflower seeds,
 1 tablespoon plus 2 teaspoons sugar,
 1 eighth teaspoon salt, and
 1 half cup water.

Process into a sauce.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Put into a mixing bowl and mix:
 1 tablespoon chestnut flour
 1 tablespoon bean flour,
 2 teaspoons sugar, and
 1 tablespoon water.

If using canned or boiled beans, mash the beans with a large spoon.
 
Mix.

Put the chestnut/bean batter, divided into 6 or 8 bits, on top
of the apple/bean/spinach bottom layer, arrange somewhat evenly.

Heat in a microwave oven that has a rotissoire for 6 
minutes 20 seconds for a pudding consistency.

----------------------------------
Math:
To bring to boiling temperature: 11.2 ounces X 20 equals 224 seconds
Plus plus 5 seconds to begin heating
Plus 40 seconds to heat dishes,
Dry weight is total weight minus total water (11.2 - 7.4) = 3.8 ounces
Water to leave in is 50/50 times dry weight (50/50 X 3.8) = 3.8 ounces
Water to remove is total water minus water left in (7.4 - 3.8) = 3.6 ounces
Plus to evaporate excess water 46 x 3.6 equals 164 seconds
Plus 164/60 times 14 = 38 seconds plus 38/60 X 14 is 10 for a
total of 48 seconds heat losses to air, 
Assume 1 ounce greens slaw at 30 percent water
formula assume fruit is 90 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
12 seconds per minute of time at boiling temperature)
------------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.

Makes enough for a light meal

About equal parts: tangy, sweet, salty; mild chestnut flavor; 
slightly: biting, bitter, mustard flavor, starchy; thick pudding consistency.

marker 11



20090719c
  similar to 20090708b which has chestnut flour in cobbler dough that is
  placed on top of greens batter prior to heating
apple mustard green potato grain seed bean mash

2 ounces mustard green
  or 2 ounces canned mustard greens, drained
1 ounce potato
1 half ounce apple
1 quarter (.8 ounce) cup rolled oats
  or 2 tablespoons whole grain flour
1 quarter cup (2 ounces) boiled or canned beans or split peas or lentils
[1 tablespoon (.3 ounce) lightly roasted chestnut flour
   plus 1 eighth cup plus 1 tablespoon (1 ounce) sunflower seeds],(this trial)
  or 1 quarter cup (1.3 ounce) non roasted sunflower seed 
  or 1 third cup (1.3 ounces) non roasted pecan halves
  or 3 tablespoons (1.4 ounce) non roasted pecan butter
  or [1 eighth cup (.7 ounce) roasted chestnut flour
    plus 1 tablespoon (.5 ounce canola oil] 
3 tablespoons (1.5 ounce) sugar
1 eighth teaspoon salt
5 eighths cup (5 ounces) water
total: 14.1 ounces, 9 ounces water

Cut 2 ounces mustard greens every 1 half inch.

Using a scissors, remove the leaf rib from mustard greens.

Cut 2 ounces mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 2 ounces or so greens.

Remove cores and skin from apple to yield 1 half ounce.

Remove peel from potato to yield 1 ounce.

Into a 2-cup or larger blender put: 
 1 half ounce apple, 
 1 ounce potato, 
 2 ounces mustard greens
 1 quarter cup rolled oats
 1 quarter cup (2 ounces) boiled or canned beans
 3 tablespoons sunflower seeds,
 1 tablespoon chestnut flour,
 1 quarter cup (2 ounces) boiled or canned beans
 3 tablespoons sugar,
 1 eighth teaspoon salt, and
 5 eighths cup water.

When greens have been readied and added,
process until smooth, about 4 minutes.

Add 1 eighth cup chestnut flour to the processor and run until mixed.

Put a 4-inch diameter glass jar or similar utensil at the center of a 
10-inch diameter glass piepan bowl.

Pour/spoon the batter around the 4-inch utensil.

Heat in a microwave oven until thickened, 9 minutes 20 seconds
in a 1000 watt oven. 

-------------------------
math: for 3 quarters cup water
To heat to boiling: 14.1 ounces times 20 seconds per ounce = 282 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (14.1 - 9 = 5.1 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 5.1) = 5.1 ounces.
Water to remove is total water minus water left in (9 - 5.1) = 3.9 ounces.
Plus to evaporate excess water: 46 times 3.9 ounce water = 179 seconds.
Plus to replace heat lost to air: 179/60 times 14 is 42 plus
  42/60 X 14 is 10 for a total of 52 seconds.
assume squash is 80 percent water, potato is 90 percent water,
mackerel is 40 percent water.
--------------------------

Has enough calories and protein for a medium meal, for a large meal 
add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw rutabago or yam.

Definite: chestnut flavor, bitter/sweet flavor; 
moderately starchy; slightly salty; moist biscuit/muffin consistency/texture.


marker 12


20071021
Apple mustard green potato parsley grain seed pea
1/12 of an apple or 1 half ounce
  or 1/2 teaspoon orange juice concentrate
2 ounces fresh mustard greens
2 ounces potato
  or 2 ounce mild rutabaga, peel removed 
1 half ounce fresh parsley
  or 1 quarter ounce watercress sprigs
  or 1 half teaspoon watercress powder
  or 1 half teaspoon mustard greens powder
  or 1 teaspoon collard greens powder
  or 1 half teaspoon kelp powder 
  or 1/4 teaspoon green tea powder
1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons seed or nut butter such as tahini 
  or 2 extra tablespoons whole wheat flour plus 2 teaspoons canola oil 
1 quarter cup (2 ounces) boiled or canned beans
  or 1/8 cup fava bean flour
  or 1 tablespoon lentil flour
2 tablespoons whole wheat flour,
1 tablespoon plus 2 teaspoons sugar
aspartame sweetener to taste
3 pinches salt 
 
Cut 2 ounces mustard greens every 1 half inch.

Using a scissors, remove the leaf rib from mustard greens.

Cut 2 ounces mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 2 ounces or so greens.

Peel potato to yield 2 ounces.

Cut the potato into 1/2 inch pieces.

Put into a 2- to 4-cup mixing bowl:
 the potato pieces,
 if using, 1 eighth cup fava bean flour,
 1/4 cup water.

Cover the container.

Heat in a microwave oven, 2 minutes on full power for a 1000 watt microwave oven,
then reduce power to low and heat 4 minutes.

Set the hot container in a pan of cold water to cool for several minutes.

Remove cores and skin from apple to yield 1 half ounce.

Into the processor put:
  1/12 (1 half ounce) apple
  1/4 cup sunflower seeds
  if using, 1 quarter cup canned or boiled beans,
  1 half ounce fresh parsley cut into 1 inch pieces.
  1 tablespoon plus 2 teaspoons sugar
  3 pinches salt.

Put the mustard greens into the processor.

Put the cooled potato(/bean) mixture into the processor.

Run until smooth, perhaps 4 minutes.

Put the processor contents into a mixing and/or portion bowl.

Add 2 tablespoons whole wheat flour.

Taste, if desired, add aspartame sweetener and salt to taste.

Mix.

Warm in microwave oven if desired, about 20 seconds.

One hugh serving, large enough for a large meal.


marker 13






20090922b
apple mustard green rutabaga grain seed bean biscuit

2 ounces mustard green
  or 3 ounces other greens: collards, turnip, kolrabi, and perhaps dandelion, curly dock, purslane 
  or 2 ounces canned mustard greens, drained
2 ounces mild rutabaga
  or 3 ounces potato
1 half ounce apple
2 tablespoons (.9 ounces) whole wheat grain
  or 3 tablespoons (.9 ounces) whole whole wheat flour
  or quarter cup (.8 ounce) rolled oats
1 eighth cup (.8 ounce) dried lentils, split peas, beans
  or 1 eighth cup (.8 ounce) bean flour (might be slightly bitter)
  or 1 quarter cup rinsed canned beans (add 1 minute to heat time)
1 tablespoon (.3 ounce) lightly roasted non bitter chestnut flour
  or 3 tablespoons non roasted non bitter chestnut flour
  or 1 teaspoon medium to dark roast chestnut flour plus 1 tablespoon non roasted non bitter chestnut flour
3 tablespoons (1 ounce) non roasted sunflower seed 
  or 1 third cup (1.3 ounces) non roasted almond halves
  or 3 tablespoons (1.4 ounce) non roasted nut or seed butter (such as almond butter
    or tahini)
3 tablespoons (1.5 ounces) sugar 
  or 1 tablespoon (.5 ounce) sugar and 3 packets aspartame sweeter
1 eighth teaspoon salt
1 half cup (4 ounces) water
total: 14.2 ounces, 9.7 ounces
water includes:
 1.2 ounces in canned beans, 
 .9 ounces in boiled wheat grain

Cut 2 ounces mustard greens every 1 half inch.

Remove peel from rutabaga and cut the rutabaga into 3 eighths inch pieces.

Put the chopped greens and rutabaga and 4 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).

Press the greens down into the water.

Heat on low for 60 minutes.

Put into a metal pan:
 1 eighth cup wheat, 
 1 eighth cup split peas, and
 1 cup water.

Heat on a cooktop until boiling, about 5 minutes, then reduce heat to low, cover, heat 20 minutes.

Into a 3-cup or larger blender put: 
 1 half ounce apple,
 1 tablespoon sugar and 3 packets aspartame sweeter,
 3 tablespoons sunflower seeds, 
 1 eighth teaspoon salt, and
 if using processor, 1 half cup water
 if using blender, 3 quarters cup water.

When the wheat and peas are done heating, pour into a strainer to eliminate water.

Dump the mixture back into the heating pan, add a cup or so of water to rinse and cool.

Strain again.

Put the grain/peas into the blender.

When the greens/rutabaga are done heating, remove water from the greens/rutabaga
by first pouring into a strainer.

Dump the greens/rutabaga back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 2 ounces or so greens.

Add to the processor:
 1 ounce leached and pressed mustard greens
 (or 1 tablespoon 1 teaspoon spinach powder and 
 reduce heat time by 1 minute 50 seconds) and rutabaga. 

Process until smooth, about 4 minutes.

Add 1 tablespoon chestnut flour
to the processor and run until mixed.

Put a 4-inch diameter glass jar or similar utensil at the center of an 
11-inch diameter glass piepan bowl.

Pour/spoon the batter around the 4-inch utensil.

Heat in a microwave oven until thickened, 11 minutes 10 seconds
in a 1000 watt oven. 

-------------------------
math: for 1 half cup water and processor
To heat to boiling: 14.2 ounces times 20 seconds per ounce = 304 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (14.2 - 9.7 = 4.5 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.7) = 4.5 ounces.
Water to remove is total water minus water left in (9.7 - 4.5) = 5.2 ounces.
Plus to evaporate excess water: 46 times 5.2 ounce water = 239 seconds.
Plus to replace heat lost to air: 239/60 times 16 is 64 plus
  64/60 X 16 is 17 for a total of 81 seconds.
assume greens and rutabaga contain 80 percent water.
--------------------------

Has enough fiber, calories, and protein for a medium meal.

Definitely bitter/sweet - more sweet than bitter; moderate chestnut flavored; 
mildly starchy; slightly: salty, tangy; about the moistness of traditional mashed potato.


marker 14


20090610b
Apple mustard green squash grain seed

2 ounces fresh mustard greens
  or 2 ounces any other strong flavored greens such as collards, kale
1 ounce acorn or butternut squash, skin removed
  or 1 ounce mild carrot
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
1 tablespoon (.3 ounce) chestnut flour
  or 2 tablespoons boiled 30 percent added oil non roasted
  sunflower seed butter plus 2 teaspoons powdered bell pepper
2 tablespoons (.6 ounce) oats flour
3 tablespoons (.9 ounces) sunflower seeds
  or 2 teaspoons canola oil
  or 2 tablespoons non roasted tahini
1 half ounce apple
2 pinches salt
1 half cup (4 ounces) water
total: 10.15 ounces, 6.6 ounces water

Using a scissors, remove the leaf rib from mustard greens.

Cut 2 ounces mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)

Squeeze the greens in your hand to remove the water.

Yield is 2 ounces or so greens.

Put the greens slaw into a 2-cup or larger processor or blender and add:
 1 ounce carrot or squash
 3 tablespoons sunflower seed
 if using processor, 3 eighths cup water
 if using blender, 1 half cup water.

Run the blender until smooth, if necessary add water 1 tablespoon
at a time, just enough to get the mixture to flow while blending.

To the blender add:
 1 tablespoon chestnut flour,
 2 tablespoons oats flour,
 1 tablespoon plus 2 teaspoons sugar,
 1 half ounce apple, and
 2 pinches salt.

Run until mixed.

Divide the batter equally into 3 3-inch diameter microwaveable bowls.

Place the bowls in a circle around the center of a microwave oven.
Heat to firm and concentrate flavor, 9 minutes in
a 1000 watt microwave oven.

-----------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 20 seconds per ounce times 10.1 ounces = 202 seconds.
Dry weight is total weight minus water (10.1 - 6.6) = 3.5 ounces.
Water to leave in is 25/75 X 3.5 = 1.2 ounce.
Water to remove is total water minus water left in (6.6 - 1.2) = 5.4 ounces.
To evaporate excess water: 46 seconds per ounce X 5.4 ounces = 248 seconds.
To replace heat lost to air: 248/60 X 12 seconds per minute = 52 seconds
plus 52/60 X 12 = 11 for a total of 63 seconds.

Assume 1 ounce greens slaw at 50 percent water, squash is 80
percent water, carrot is 90 percent water
-----------------------------------

Flip the biscuit over.

If gooey enough that large bits of food stick onto a finger or spoon, heat another
1 minute.

If gooey enough that tiny bits of food stick onto a finger or spoon, heat another
45 seconds.

If moist and sticky, allow to dry for a couple of minutes.

To reduce taste fatigue alternate eating the greens with
boiled peanuts, perhaps with a pinch of salt or
* roasted peanuts and a 1 or 2 ounce piece of raw fruit or vegetable.

*Skinless peanuts can be boiled for 15 minutes.

Put between paper towels, lightly press and slightly roll.

If desired, roast 2 minutes in a hot air popcorn popper.



marker 15

20090620b
Apple squash mustard green grain seed bean

1 ounce apple
  or 2 tablespoons apple fiber powder plus 2 tablespoons water
  or 2 teaspoons apple powder plus 2 tablespoons water
1 ounce mustard green 
  or 1 ounce watercress (see 20090505b)
  or 1 ounce romaine lettuce
  or 1 ounce spinach, do not leach (can be frozen)
  or 1 half ounce very bitter lettuce plus (1 half ounce butternut squash or
  or 1 ounce cilantro
  or 1 ounce parsley
1 ounce acorn or mild butternut squash
  or 1 ounce carrot
1 quarter cup (1.3 ounce) non roasted sunflower
    seeds (use the seed butter if your processor is low speed or will not flow
      with the seeds)
   or 1 quarter cup non roasted pumpkin seed
  or 3 tablespoons nut or seed butter such as tahini
1 tablespoon (.2 ounce) rolled oats (this trial)
  or 1 tablespoon oat flour
  or 1 tablespoons (.3 ounces) whole grain flour
1 quarter cup (2 ounces) boiled or canned beans
  or 1 eighth cup (.9 ounce) dried beans
1 tablespoon plus 1 teaspoon sugar
1 eighth teaspoon salt
1 half cup (4 ounces) water
Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounces mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Into a high speed 2 cup or larger blender/processor put:
 1 ounce greens slaw,
 1 half ounce apple,
 1 ounce squash, 
 1 tablespoon rolled oats,
 1 quarter cup sunflower seeds,
 1 quarter cup canned beans,
 1 tablespoon plus 1 teaspoon sugar, 
 1 eighth teaspoon salt, and
 if using a processor, 1 half cup water
 if using a blender, 5 eighths cup water.

Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 3 4-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.)

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 7-inch bowl with sides at least 4 inches higher than the 
batter and pour the batter around the tumbler.)

(3. Place the batter in a 4-inch diameter mug with sides at least 4 inches
higher than the batter to prevent boilover.

(4. Place a 4-inch diameter round casserole dish or bowl at the center
of a 11 inch piepan and pour/spoon the batter around the casserole dish.

Heat to thicken: 
if a processor was used, 5 minutes 10 seconds in a 1000 watt oven.
if a blender was used, 6 minutes 10 seconds in a 1000 watt oven.

--------------------------
Math: (if using a blender)
12.7 ounces X 20 equals 254 seconds.
plus 5 seconds for oven to begin heating.
plus 30 seconds to heat dishes.
dry weight is total weight minus total water (12.7 - 8.1) = 4.6 ounces.
water to leave in is 50/50 times (4.6) = 4.6 ounces.
water to remove is total water minus water to leave in (8.1 - 4.6) = 3.5 ounces.
To evaporate excess water: 46 seconds per ounce X 3.5 ounces = 161 seconds.
plus to replace heat lost to air: 161/60 X 12 = 32 plus 32/60 X 12
  is 38 seconds.

(assumes greens slaw is 80 percent water, apple is 90 percent water, and
squash is 80 percent water and the  final product is about 50 percent water)
--------------------------

Makes about 2 thirds of a light meal. 

For a complete light meal, 
also have an ounce or two of fruit
and/or vegetable and 1 or 2 ounces meat.

Pleasantly salty and tangy/bitter/sweet. Very moist, soft
consistency similar to consistency of poultry stuffing.


marker 16



20071117
Apple mustard greens parsley beans seeds grain

1/6 apple (1 ounce)
  or 1/2 t orange juice concentrate
1 ounce fresh mustard greens
1/2 oz fresh parsley
  or 1/4 teaspoon green tea powder
  or 1 half ounce watercress sprigs
  or 1 teaspoon watercress powder
  or 1 teaspoon mustard greens powder
  or 1 teaspoon collard greens powder
  or 1 half teaspoon kelp powder
3 tablespoon non roasted, no hulls sunflower seed 
  or 2 tablespoons nut or seed butter such as tahini 
  or 2 extra tablespoons whole wheat flour plus 2 teaspoons canola oil
1 quarter cup canned beans
  or 1 quarter cup boiled beans
  or 2 tablespoons fava bean powder
  or 1 eighth cup blanched skinless peanuts
1 tablespoons whole wheat flour
1 tablespoon whole wheat flour additional if needed to reduce strength of
  parsley flavor
2 teaspoons sugar, add 1 teaspoon if needed
1 pinch salt, 

If using fresh mustard greens:
Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounces mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Into a processor put:
  1 ounce apple,
  1 ounce boiled mustard greens,
  3 tablespoons sunflower seed,
  1 quarter cup canned beans,
  1/2 ounce fresh parsley cut into 1 inch pieces,
  1 tablespoon sugar,
  1 pinch salt, and 
  1 quarter cup water.

Put the cooled pea mixture into the processor.

If necessary 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.

Scrape down the sides of the processor bowl as needed to get all the mixture
smooth.

Run until smooth, perhaps 5 minutes.

Put the processor contents into a mixing and/or portion bowl.

Add 2 tablespoons whole wheat flour.

Mix.

Taste, if desired, add aspartame sweetener to taste.

Warm in microwave oven if desired, about 20 seconds.

If parsley is too strong, add another tablespoon whole wheat flour.

Makes one serving, with a side of fruit and/or vegetable, 
is enough for a large meal.






marker 17


20070619

Apple mustard greens kidney beans tahini cornmeal
Fruit greens beans seeds grain

4 ounces mustard greens
1/2 apple (apple this trial)
  or 4 ounces tomato
1/8 cup cornmeal (cornmeal used this trial)
  or 1/8 cup whole corn flour
  or 1/8 whole wheat flour 
1/8 cup kidney beans
2 tablespoons tahini 
2 teaspoons sugar
1 teaspoon canola oil 
2 pinches salt

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Place the slaw in a microwave safe container that has a cover.

Add 1 eighth cup water.

Heat in a 1000 watt microwave oven for 1 3/4 minutes on full power, then
3 minutes on 25 percent power.

If using cornmeal, stir it into the slaw while the slaw is hot.

Place the hot container in a pan of cold water to cool for about 5 minutes.

If using tomato, chop into 3/8 inch pieces.

If using apple, chop into 1/4 inch pieces.

Combine all ingredients.

Stir to mix.



marker 18







20080626b
blueberry mustard green grain seed

one-quarter cup (1.2 ounces) blueberries
1 ounce mustard greens
1 tablespoon whole oats flour
  or 1 tablespoon rolled oats
  or 1 tablespoon other whole grain flour
1 eighth cup (.5 ounce) california walnuts
  or 1 tablespoon non roasted 30 percent added oil California walnut butter
  or 1 tablespoon nut or seed butter such as tahini
1 teaspoon (.15 ounce) canola oil 
1 tablespoon (.5 ounce) sugar
1 quarter cup (2 ounces) water
total: 5.35 ounce

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Put the greens into a 1- or 2-cup processor.

Add other ingredients except grain flour.

Run until smooth, 4 to 6 minutes.

Add 1 tablespoon oats flour to the processor and run until smooth.

Taste, if desired, add aspartame sweetener to taste.

Add a side of a couple of ounces of fruit and an ounce or
two of meat or beans to make a full light meal.


marker 19



20070309

Apple banana carrot mustard greens peas seeds flour
Banana mustard greens peas seeds flour

1/6 apple, 1 ounce (apple this trial)
1 quarter of a ripe banana, about 1 ounce
1 ounce mustard greens 
  or 1 ounce mustard greens puree (puree this trial)
1 ounce carrot
1 tablespoon whole wheat flour
1/4 cup (1.2 ounces) sunflower seeds
1/8 cup thawed frozen peas
  or 1/8 cup dried lentils or beans
  or 1/4 cup boiled or canned beans or peas
1 tablepoon sugar
2 pinches salt
[last trial was good with 2 pinches salt]

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounces mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.

When the beans or peas are done heating, place the pan in cold water
to cool for a couple of minutes so heat does not damage processor.
]

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Put into a 2-cup processor:
 1 ounce banana,
 1 ounce mustard greens,
 1 ounce carrot,
 1 quarter cup sunflower seeds, 
 1 quarter cup boiled or canned peas, or beans or lentils,
 1 tablepoon sugar,
 2 pinches salt, and
 1 eighth cup water.

Run until smooth, about 4 to 6 minutes, if necessary, add
water 1 tablespoon at a time just enough to get the mixture to flow.

Taste, if desired, add aspartame sweetener to taste.

Add 1 tablespoon whole wheat flour and run to mix, about 30 seconds.

Put the batter into a mixing and/or portion bowl.

Cut the apple into 3 eighths inch or smaller pieces.

Add the apple to the mixture in the bowl.

Mix.

Makes enough for a full supper meal. If you're extremely hungry
have 1 or 2 ounces of chicken on the side or increase the peas
to 1/4 cup and the flour to 1/8 cup.


marker 19



20090614d
Pear mustard green seed bean with grain seed cobbler
Pear lettuce spinach seed pudding and Grain seed cobbler

In fruit bottom:
2 ounces seckel pear
  or 2 ounces apple (see 20090614f)
  or 1 ounce peach (see 20090629d)
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 eighth cup non ground dried beans
  or 1 quarter cup boiled beans
  or 2 tablespoons fava bean powder
  or 1 quarter cup canned beans
  or 1 eighth cup blanched skinless peanuts
1 ounce mustard green
  or 1 ounce fresh or frozen spinach, do not leach
  or 1 teaspoon spinach powder  (?see 20081207cx)
  or 2 ounces fresh or frozen spinach (see 20081228c)
1 tablespoon sugar
1 eighth teaspoon salt
if using processor, 1 quarter cup water
if using blender, 3 eighths cup water
total: 8.5, 5.6 ounces water, if using processor
  includes:
     1.2 ounces water in canned beans,
     1.6 ounces water in pears,
     .8 ounces water in greens.

In crumb crust:
1 tablespoon (.3 ounce) chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon other whole grain flour
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar
1 tablespoon (.5 ounce) water
total: 1.4 ounces, .5 ounces water

Remove cores and skin from fruit to yield 3 ounces.

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounces mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

If using dried whole beans:
[
Into a metal pan put 1 eighth peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.

If using peanuts, blackeyed peas, or lentils, heat for 20 minutes.
]

When the greens are done heating.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add 2 or 3 cups water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

If boiling beans or peas,
when the beans or peas are done heating, place the pan in cold water
to cool for a couple of minutes so heat does not damage processor.

Into a 2-cup or larger processor or blender put:
 2 ounces fruit,
 1 ounce mustard greens 
 1 quarter cup boiled or canned beans,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 tablespoon sugar, 
 1 eighth teaspoon salt, and
 if using processor, 1 quarter cup water
 if using blender, 3 eighths cup water.
  
Process into a sauce.

Taste, if desired, add aspartame sweetener to taste.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Put into a mixing bowl and mix:
 1 tablespoon chestnut flour,
 1 tablespoon grain flour,
 2 teaspoons sugar, and
 1 tablespoon water. 

Mix.

Put the chestnut/grain batter, divided into 6 or 8 bits, on top
of the apple/bean/spinach bottom layer, arrange somewhat evenly.

If a blender was used, add 1 minute to heat time.

Heat in a microwave oven that has a rotissoire either:

 5 minutes 30 seconds for a pudding consistency.

 Or 6 minutes 30 seconds for a mash consistency.

 Or for 7  minutes 35 seconds for a paste consistency.

----------------------------------
Math: (processor used, paste consistency)
Plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 9.9 ounces X 20 equals 198 seconds.
Dry weight is total weight minus total water (9.9 - 6.1) = 3.8 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3.8) = 2.5 ounces.
Water to remove is total water minus water left in (6.1 - 2.5) = 3.6 ounces.
Plus to evaporate excess water 46 x 3.6 equals 166 seconds.
Plus 166/60 times 14 = 38 seconds plus 38/60 X 14 is 9 for a
total of 47 seconds heat losses to air. 

Formula assume fruit is 80 percent water
-----------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.
makes enough for a light meal.

Tangy, sweet, moderate chestnut and pear flavors, slightly: bitter, salty, starchy; 
very thick pudding consistency.
try w peach (see 20090629d)


marker 20


20091030m
pear mustard green grain seed peanut

1 ounce mustard green (this trial)
  or 1 ounces watercress (see 20090505b)
  or 1 half ounce watercress plus 1 half ounce squash or carrot or spinach or lettuce
   or asparagus
 or 1 ounce spinach, do no leach (can be frozen)
 or 1 half ounce very bitter lettuce plus (1 half ounce butternut squash or
   1 half ounce carrot or 1 tablespoon water)
 or 1 ounce cilantro
  or 1 ounce parsley
3 tablespoon (.6 ounce) oat flour
  or 2 tablespoons (.6 ounce) wheat flour
  or 2 tablespoons (.8 ounce) wheat grain (this trial)
  or 3 tablespoons (.6 ounces) rolled oats
2 tablespoons 30 percent added oil non roasted sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower (this trial)
  or 1 quarter cup non roasted pumpkin seed
  or 3 tablespoons roasted tahini
2 ounces pear
1 ounce potato
1 eighth cup (.9 ounce) blanched skinless peanuts (buff peanuts) (this trial)
  or 1 eighth cup (.9 ounce) dried beans (see 20090706a)
1 tablespoons plus 1 teaspoon (.7 ounces) sugar
4 packets (.1 ounce) aspartame sweetner
1 eighth teaspoon salt
1 half cup (4 ounces) water
total: 12.7 ounces, 8.6 ounce water 


In crumb crust:
 1 tablespoon (.3 ounce) non roasted chestnut flour
 1 tablespoon (.3 ounce) whole grain flour
 2 teaspoons (.3 ounce) sugar in crumb crust.

Using a scissors, remove the leaf rib from mustard greens.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.)
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

To load blender:

Either:
[1.
Put into a microwaveable 4-cup or larger bowl:
 3 tablespoons sunflower seeds,
 1 eighth cup peanuts, and
 3 quarters cup water.

Heat in a microwave oven until boiling, about 2 minutes 40 seconds in a 1000 watt oven or 4 minutes 20 seconds in a 600 watt oven.
]

Or:
[2.
Put into a metal pan: 1 quarter cup sunflower seeds, 1 eighth cup peanuts, and 1 cup water.
Heat on a cooktop until boiling.
]
Cover and heat on low for 10 minutes.

Pour the peanuts/seeds into a strainer and discard water.

Grind 1 tablespoon flax seed and 1 tablespoon rolled oats in a coffee grinder.

Remove peel from potato to yield 1 ounce.

Into a high speed 2-cup or larger blender/processor put:
 2 ounces pear,
 1 ounce potato,
 3 tablespoons rolled oats
 2 tablespoons sugar,
 4 packets aspartame sweetner, 
 1 eighth teaspoon salt, and
 if using processor, 1 half cup water,
 if using blender, 5 eighths cup water.

Add 1 ounce greens slaw and the peanuts/seeds, and run until
smooth, perhaps about 4 minutes.

Run until well mixed, about 1 minute.

Put into a 3 cup or larger mixing bowl and mix:
 1 tablespoon chestnut flour
 1 tablespoon grain flour,
 2 teaspoons sugar, and
 1 teaspoon water.
 
Mix.

Pour spoon the batter into a 4 inch diameter tall mug or similar 
microwaveable utensil that can be covered.

Spread the crumb crust over the pear/mustard green combination.

Cover the container.

Heat in a microwave oven until the batter is thickened to 50 percent water,
 9 minutes 45 seconds in a 1000 watt microwave oven.

--------------------------
Math:
To raise temperature of bottom layer to boiling: 12.7 ounces X 20 equals 254 seconds.
To raise temperature of topping layer to boiling: .9 ounce X 20 equals 18 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Dry weight of batter is total weight of batter minus total water (12.7 - 8.6) = 4.1 ounces.
Water to leave in is 50/50 times (4.1) = 4.1 ounces.
Water to remove is total water minus water to leave in (8.6 - 4.1) = 4.5 ounces.
To evaporate excess water: 46 seconds per ounce X 4.5 ounces = 207 seconds.
Plus to replace heat lost to air: 207/60 X 14 = 48 plus 48/60 X 14
  is 59 seconds.

(assumes mustard green is 80 percent water, potato is 80 percent water, 
peanuts absorb about half their own weight in water when boiled 15 minutes,
sunflower seeds absorb their own weight in water when boiled, and 
the  final product is about 50 percent water)
--------------------------

Allow to cool covered for 25 minutes before eating.

Makes enough for an average meal, for a large meal 
also have a couple of ounces of fruit
and/or vegetable and pehaps a small cookie or biscuit.


Definitely bitter/sweet; moderately: tangy, starchy; 
mildly: chestnut flavored, mustard greens flavored, biting; 
slightly salty, corn flavored; mostly a thick pudding consistency, 
small amount of chewy areas, thick top layer than is crumbly/crusty/powdery/chewy.


marker 21


20091119a 
  (similar to 20091213f does not discard water to heat potato/seed/peanut)
pear mustard green potato grain seed peanut

2 ounces pear
1 ounce mustard green
  or 1 ounce watercress
  or 1 half ounce watercress plus 1 half ounce squash or carrot or spinach or lettuce
   or asparagus and do not leach
  or 1 ounce spinach, do not leach
  or 1 ounce bitter lettuce
  or 1 ounce cilantro
  or 1 ounce parsley
3 tablespoon (.6 ounce) rolled oats
  or 3 tablespoons oat flour
  or 2 tablespoons (.8 ounce) other whole grain flour
2 tablespoons (.6 ounce) non roasted sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini 
  or 1 quarter cup non roasted pumpkin seed
  or 3 tablespoons roasted tahini
1 ounce potato
  or 1 ounce mild rutabaga
1 eighth cup (.9 ounce) blanched skinless peanuts (buff peanuts)
  or 1 eighth cup (.9 ounce) dried blackeyed peas
1 tablespoon (.5 ounces) sugar
2 packets (.1 ounce) aspartame sweetner
1 eighth teaspoon salt
1 half cup water
12.2 ounces, 8.7 ounces water
includes .5 ounce cooling water in boiled mustard greens,
.6 ounce absorbed in sunflower seed,
.4 ounce absorbed in peanuts,
80 percent by weigth in mustard green, pear, and potato 

In crumb crust:
1 tablespoon non roasted chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon whole wheat flour (wheat flour this trial)
  or 1 tablespoon non ground wheat grains
1 tablespoon sugar
1 packet aspartame sweetener

Remove the center rib from mustard greens to yield 1 ounce.

Cut 1 ounce greens every 1 half inch.

Put the greens and 2 cups water into a metal pan. 

Heat on a cooktop at full power until boiling, about 5 minutes.

After the greens have begun to boil:
Push the greens down into the water.

Heat on low for 30 minutes.

To load blender:

Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

Put into a metal pan:
 1 eighth cup sunflower seeds,
 1 eighth cup peanuts,
 1 ounce potato, and
 1 cup water.

Heat on a cooktop until boiling.

Cover and heat on low for 15 minutes.

Into a high speed 3 cup or larger blender/processor put:
 2 ounces pear,
 1 tablespoon sugar,
 2 packets aspartame sweetner, 
 1 eighth teaspoon salt, and
 1 half cup water.

When the potato/seed/peanut is done heating, pour into a strainer to eliminate water.

Dump the potato/seed/peanut back into the heating pan, add a cup or so water to
rinse and cool so heat does not damage the processor.

When the greens are done leaching, strain away the liquid in a mesh strainer.

Dump the greens back into the heating pan, add 2 cups or so water to rinse and cool.

Pour the greens back into the strainer to get rid of the rinse water.

Add to the processor the greens slaw and the potato/peanuts/seeds.

Run until smooth, perhaps about 4 minutes to 6 minutes.

Add  rolled oats, about 2 tablespoons each, 
and run until well mixed, about 1 minute.

Either:
[
1. Skip the next steps up to mixing the crumb topping, then spread the crumb topping over the batter and eat as is.
]
Or:
[
2. Continue here to get a much thickened food by heating in a microwave oven.

Either put the batter into 2 quart bundt pan or place a 3- or 4-inch diameter, round
glass or ceramic casserole dish or similar utensil at the center of a 9- or 10-inch
glass or metal piepan and place the batter in the space around the center utensil.

Heat in a microwave oven until the batter is thickened to 50 percent water, 
9 minutes 20 seconds in a 1000 watt microwave oven.

--------------------------
Math:
To raise temperature to boiling: 12.2 ounces X 20 equals 244 seconds.
plus 5 seconds for oven to begin heating.
plus 40 seconds to heat dishes.
dry weight of batter is total weight of batter minus total water (12.2 - 8.7) = 3.5 ounces.
water to leave in is 50/50 times (3.5) = 3.5 ounces.
water to remove is total water minus water to leave in (12.2 - 3.5) = 8.7 ounces.
To evaporate excess water: 46 seconds per ounce X 8.7 ounces = 400 seconds.
plus to replace heat lost to air: 400/60 X 14 = 94 plus 94/60 X 14
  is 116 seconds.

(assumes greens are 80 percent water before leaching, slaw is 50 percent water, mustard green is 80 percent water, potato is 80 percent water, pear is 70 percent water, peanuts absorb about 1 third their weight in water when boiled, and seeds absorb about half their own weight in water when boiled 10 minutes, and the  final product is about 50 percent water)
--------------------------

Put into a 3 cup or larger mixing bowl and mix:
 1 tablespoon chestnut flour
 1 tablespoon grain flour,
 1 tablespoon sugar,
 1 teaspoon aspartame sweetener, and
 1 teaspoon water. 

Mix.

When the pear/greens are done heating, cut the thickened areas at edge away from the bowl.

Cut the firm areas into bite size pieces.

Stir briefly.

Spoon the food onto a plate, spread to about fill the plate.

Spread the crumb crust over the pear/mustard green combination.

Allow to cool covered for 25 minutes before eating.

Makes enough for an average meal, for a large meal 
also have a couple of ounces of fruit
and/or vegetable and pehaps a small cookie or biscuit.

Moderate: tanginess, chestnut flavor; mild: pear flavor, sweetness, starchiness;
slightly salty; a little firmer than mashed potato with small areas that are firmer and somewhat chewy.


marker 22


20091213f
  similar to 20091119a which discards water used to boil potato/sunflower seed/peanuts.
  Not discarding water likely increases nutrient levels but produces a slightly stronger
  taste.
  20091213f also includes option to use an 11 piepan in which to heat batter so
  drying is more even.
pear mustard green potato grain seed peanut

2 ounces pear
1 ounce (.4 ounces after leaching and pressing) mustard green
  or 3 ounces watercress (see 20090505b)
  or 1 half ounce watercress plus 1 half ounce squash or carrot or spinach or lettuce
   or asparagus
 or 1 half ounce spinach (can be frozen)
 or 1 quarter ounce bitter lettuce plus (1 quarter ounce butternut squash or
   1 half ounce carrot or 1 tablespoon water)
 or 1 half ounce cilantro
 or 1 quarter ounce parsley
2 tablespoons whole grain flour
  or 3 tablespoons (.6 ounce) rolled oats
2 tablespoons (.6 ounce) non roasted sunflower seeds
  or 1 tablespoons 30 percent added oil non roasted sunflower seed butter
  or 1 quarter cup non roasted pumpkin seed
  or 3 tablespoons roasted tahini
1 ounce potato
1 eighth cup (.9 ounce) blanched skinless peanuts (buff peanuts)
  or 1 eighth cup (.9 ounce) dried beans (see 20090706a)
1 tablespoons (.5 ounces) sugar
2 packets (.1 ounce) aspartame sweetner
1 eighth teaspoon salt
3 quarters cup water (about 1 ounce is lost to evaporation while heating potato/seed/peanut)
11.2 ounces, 8.1 ounces water

In crumb crust:
1 tablespoon non roasted chestnut flour
1 tablespoon whole wheat flour
2 teaspoons sugar

Remove the center rib from mustard greens to yield 1 ounce.

Cut 1 ounce greens every 1 half inch.

Put the greens and 2 cups water into a metal pan. 

Heat on a cooktop at full power until boiling, about 5 minutes.

After the greens have begun to boil:
Push the greens down into the water.

Heat on low for 30 minutes.

To load blender:

Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

Put into a metal pan:
 1 ounce potato and 3 quarters cup water.

Heat on a cooktop until boiling.

Cover and heat on low for 30 minutes.

Into a high speed 3 cup or larger blender/processor put:
 2 ounces pear,
 1 tablespoon sugar,
 2 packets aspartame sweetner, and
 1 eighth teaspoon salt.

When the potato has 10 minutes left for cooking, add to the potato pan 1 eighth cup 
sunflower seeds and 1 eighth cup peanuts. 

When the potato/seed/peanut is done heating, set the pan in cold water to cool for 
a few minutes so heat will not damage the blender.

When the greens are done leaching, strain away the liquid in a mesh strainer.

Dump the greens back into the heating pan, add 2 cups or so water to rinse and cool.

Pour the greens back into the strainer to get rid of the rinse water.

Press most of the water out of the greens using a bowl about the same
size and shape as the strainer.

Squeeze the green in a hand to remove most of the remaining water.

There should be about .4 ounce of greens.

Add about .4 ounce greens slaw and the potato/peanuts/seeds/water, and run until
smooth, perhaps about 4 minutes.

If using rolled oats, grind in a coffee grinder or grain meal so processing
time in blender is reduced.

Add 2 tablespoons grain flour to the blender or processor
and run until well mixed, about 1 minute.

Either:
[
1. Skip the next steps up to mixing the crumb topping. 
Put the batter into a mixing and/or serving bowl or put onto a plate. 
In cold weather, if desired, warm by heating in a microwave oven for 30 to 60 seconds. 
Then spread the crumb topping over the batter and eat as is.
]

Or:
[
2. Continue here to get a much thickened food by heating in a microwave oven.
Pour spoon the batter into a 4-cup bowl or similar microwaveable utensil that can be covered
or for more even cooking, put a six inch diameter round casserole dish or similar utensil at the center
of an 11-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.

Using the piepan reduces uneven heating so drying at edge is reduced.

Heat in a microwave oven until the batter is thickened to 50 percent water,
10 minutes 5 seconds in a 1000 watt microwave oven.

--------------------------
Math:
To raise temperature to boiling: 11.2 ounces X 20 equals 262 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Dry weight of batter is total weight of batter minus total water (11.2 - 8.1) = 3.1 ounces.
Water to leave in is 50/50 times (3.1) = 3.1 ounces.
water to remove is total water minus water to leave in (8.1 - 3.1) = 5 ounces.
To evaporate excess water: 46 seconds per ounce X 5 ounces = 230 seconds.
plus to replace heat lost to air: 230/60 X 14 = 54 plus 54/60 X 14
  is 67 seconds.

(assumes greens are 80 percent water before leaching, slaw is 50 percent water, mustard green is 80 percent water, potato is 80 percent water, pear is 70 percent water, peanuts absorb about 1 third their weight in water when boiled, and seeds absorb about half their own weight in water when boiled 10 minutes, and the  final product is about 50 percent water)
--------------------------

Put into a 3 cup or larger mixing bowl and mix:
 1 tablespoon chestnut flour
 1 tablespoon grain flour,
 2 teaspoons sugar, and
 1 teaspoon water. 

Mix.

When the pear/greens are done heating, cut the thickened areas at edge away from the bowl.

Cut the firm areas into bite size pieces.

Stir briefly.

Spoon the food onto a plate, spread to about fill the plate.

Spread the crumb crust over the pear/mustard green combination, if the topping 
is not dry enough to sprinkle, add grain flour 1 teaspoon at a time
until mixing makes a sprinkleable crumb.

Allow to cool covered for 25 minutes before eating.

Makes enough for an average meal, for a large meal 
also have a couple of ounces of fruit
and/or vegetable and pehaps a small cookie or biscuit.

If not heated to thicken:
Definitely: tangy, sweet, chestnut flavored: moderately starchy; 
slightly salty, biting; puddding consistency with crumb topping. 

If heated to thicken:
Moderate: tanginess, chestnut flavor; mild: pear flavor, sweetness, starchiness; 
slightly salty; a little firmer than mashed potato with small areas that are firmer and somewhat chewy.


marker 23







Banana mustard greens peas seeds flour

1 ounce ripe banana, about 1 quarter of a banana
1/4 cup (1.3 ounce) raw sunflower seeds
1 ounce mustard greens
  or 1 ounce mustard greens puree
1/8 cup dried lentils (use 1/4 cup if you want an extra 
large portion)
 or 1 eighth cup skinless peanuts or blackeyed peas
 or 1/8 cup thawed frozen peas
2 tablespoons (.6 ounce) whole wheat flour
1 tablepoons sugar, if needed add 1 additional teaspoon sugar
2 pinches salt
1 quarter cup water
total: 8.4 ounces, 4.8 ounces water

Soak the lentils in twice their volume of water for at least 24 hours.

Drain away the water from the lentils.

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

If using dried whole peanuts, blackeyed peas, or lentils:
[
Into a metal pan put 1 eighth cup lentils 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes.
]

When greens are done heating,
remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces or so greens.

If boiling beans or peas,
when the beans or peas are done heating, place the pan in cold water
to cool for a couple of minutes so heat does not damage processor.

Into a 2-cup processor put:
1 and 1 half ounces or so boiled and drained greens,
if using, 1 quarter cup green peas,
if using, 1 quarter cup canned beans,
if using, boiled peanuts or blackeyed peas or lentils,
1 ounce banana,
1/4 cup sunflower seeds,
1 tablepoons sugar,
2 pinches salt, and 
1 quarter cup water.

Run until smooth, about 4 to 6 minutes.
 
Add 2 tablespoon whole wheat flour and run until uniform, maybe 1 minute.

Either:

[1. Divide the batter equally into 2 4-inch diameter, 1 cup bowls.

Place the bowls opposite each other across the center of a microwave oven.
]

Or.
[2. Place a round, 3- or 4-inch diameter glass or ceramic casserole dish
or similar utensil at the center of a glass or metal 8- or 9-inch
piepan.

Place the batter into the space around the center utensil.
]

Or:
[3. Place the batter into a bundt pan.
]

Heat until thickened to a mash consistency, 4 minutes in a 1000 watt oven.

If using 1 quarter cup dried peanuts, blackeyed peas or lentils, increase 
heating time by 40 seconds.

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 8.4 ounces ounces X 20 equals 168 seconds.
Dry weight is total weight minus total water (8.4 - 4.8) = 4 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 4) = 4 ounce.
Water to remove is total water minus water left in (4.8 - 4) = .8 ounces.
Plus to evaporate excess water 46 x .8 equals 37 seconds.
Plus to replace heat conducted to air: 37/60 minutes times 14 seconds per minute =
8 seconds plus 8/60 X 14 is 2 for a
total of 10 seconds heat losses to air. 

Formula assumes banana and greens are 80 percent water, 
after leaching greens contain .5 ounces cooking water, beans absorb 1 and 1/2
of their weight in water when soaked and boiled, or 1.2 ounce water.
one quarter cup peas weight 1.6 ounces and are 50 percent water. Losses to air 
while boiling are 142 seconds per minute of time at boiling temperature.
-------------------------------------

Makes enough for about 3 quarters of a light meal that might last 5 hours.

If using 1 quarter cup dried peanuts, blackeyed peas or lentils, 
makes a whole meal by itself that will likely last you 5 hours. 


marker 24



20090712a
mustard green seed with Grain bread

Mustard green seed filling
1 ounce mustard greens
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 1 eighth cup (.5 ounce) California walnuts, can measure 1 quarter cup,
    divide the nuts in half, use one of the portions
  or 2 tablespoons roasted chestnut flour plus 2 teaspoons (.3 ounce) canola oil 
  or 2 teaspoons (.3 ounce) canola oil
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
1 eighth teaspoon salt
3 quarters cup (6 ounces) water

Other ingredients:
2 ounces wheat dough
  or 2 slices (2 ounces) bread
  or 1 hotdog bun
  or 1 quarter cup (1.2 ounces) whole wheat plus 1 tablespoon water

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 2 cup or larger blender :
 1 and 1 half ounces or so greens slaw, 
 2 tablespoons sunflower seed or 2 teaspoons canola oil,
 1 tablespoon plus 1 teaspoon sugar and
 if needed 1 additional teaspoon sugar to taste, and
 1 eighth teaspoon salt. 
and 3 quarters cup water.

Run until smooth. 

Put the batter into 3 4-inch bowls.

Heat in a mircowave oven until thickened, 8 minutes 30 seconds in
a 1000 watt oven.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 8.7 ounce = 174 seconds.
Plus 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
Dry weight is total weight minus water (8.7 - 6.65) = 2 ounces.
Water to leave in is (40 parts water/60 parts dry weight) times dry weight (2/3 X 2) = 1.3 ounces.
Water to remove is total water minus water left in (6.65 - 1.3) = 5.35 ounces.
Plus to evaporate water 46 seconds per ounce times 4.35 ounces = 245 seconds.
Plus to replace heat lost to air: 245/60 times 13 seconds per minute = 53 seconds.
Plus 53/60 X 13 = 11 for a total of 64 seconds.
Assume 1 and 1 third ounces greens slaw that is 50 percent water,
alfalfa sprouts loose .1 ounce water during soaking.
Assumes final product will be 40 percent water.
-----------------------------

Heat an electric waffle iron for 10 minutes set at low heat until indicator light goes out.

If using roll dough:
Divide 2 ounces crescent dinner roll dough into 4 equal pieces and flatten into 2 by 2 inch pieces. 

Spray the waffle iron with non stick spray. 

Distribute the mustard greens butter on 1 slice bread (or two pieces of dough). 

Use the remaining bread slice (or dough pieces) to top the sandwiches.

Place the sandwiches on the waffle iron and close the iron.

Heat until browned, about 2 and 1 half minutes if using bread slices, 3 and 1 half minutes 
if using frozen bread, about 4 minutes if using bread dough.
 
Bread is slightly tough/chewy, filling is soft, very moist, and mostly smooth.

If using 2 tablespoons sunflower seed:
good, if you like mild flavors or your taste is peaked by hunger, 
mildly sweet, pleasantly starchy, slightly bitter, slight mustard green flavor
try 1 tbsp sgr instead of 1 tbsp1tsp, increase leach time to 20 minutes

If using 1 tablespoon chestnut flour:
good, pleasant mild: sweetness, mustard green flavor,  saltiness, starchiness; 
just noticeable chestnut flavor; slightly: bitter, biting; 



20090710f
title: seed peanut pate

2 tablespoons (.75 ounce) blanched skinless peanuts
3 tablespoons non roasted sunflower seeds
  or 1 quarter cup (1 ounce) California walnuts plus 1 teaspoon sugar
  or 1 quarter cup (1 ounce) non roasted pecans
  or 1 quarter cup (1.25 ounce) hazelnuts
  or 3 tablespoons (.9 ounce) roasted sesame seeds
2 teaspoons (.3 ounce) sugar
2 pinches salt
3 eights cup (3 ounces) water

Put all ingredients into a one cup or larger blender.

Run until smooth.

Place the batter in 3 3-inch bowls or 2 4-inch bowls, or 1 5- or 6-inch bowl, 
the bowl(s) should be at least 3 inches higher than the level of the batter 
to prevent boilover, if using a single bowl, it should be at least 4 cups.

Heat in a microwave oven until thickened, 8 minutes in 600 watt microwave, 
in a 1000 watt oven, heat 4 minutes 45 seconds.

-----------------------------
Math: (for 1000 watt microwave oven)
To heat to boil: 20 seconds per ounce times 5 ounce = 100 seconds.
Plus 5 seconds for oven to start heating.
Plus 50 seconds to heat dishes, 60 seconds for 1 quart bowl.
Dry weight is total weight minus water (5 - 3) = 2 ounces.
Water to leave in is (1 part water)/(2 parts dry weight) times dry weight (1/2 X 2) = 1 ounce.
Water to remove is total water minus water left in (3 - 1) = 2 ounces.
Plus to evaporate water 46 seconds per ounce times 2 ounces = 92 seconds.
Plus to replace heat lost to air: 92/60 times 20 seconds per minute = 30 seconds.
Plus 30/60 X 20 = 10 for a total of 40 seconds.
Assumes final product will be 1 third water.
time equal 6 minutes
-----------------------------

Could serve with 20090615f Mustard green seed pudding and 20090615d title: strawberries grain

If using 3 tablespoons sunflower seed:
good, if you enjoy mild flavors, mildly: sweet, salty; 
mild peanut flavor; soft bread/cake texture/consistency, slightly scorched,

If using 3 tablespoons roasted sesame seed:
good, moderate roasted flavor, mild peanut flavor; 
slightly: salty, sweet, starchy; crusty at edge, pudding-like at center. 

If using 1 quarter cup hazelnut:
good, definite hazelnut flavor, mildly sweet, slighlty; salty, starchy; almost as soft and moist as pudding at the center, very firm and chewy at edge.
 


marker 25


20090717f
Mustard green seed bean with Raspberry seed grain

Mustard green seed bean:
1 ounce mustard green
  or  1 ounce fresh or frozen spinach, do not leach
1 tablespoon (.3 ounce) non roasted or lightly roasted chestnut flour
  or 1 teaspoon medium roasted chestnut flour
1 eighth (.6 ounce) cup non roasted sunflower seeds
  or 1 ounce other nut or seed
2 tablespoons (1 ounce) boiled or canned beans
  1 tablespoon (.45 ounce) non ground dried beans, boiled
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
5.75 ounces, 3.9 water

Raspberry seed grain:
1 ounce black raspberry puree 
1 tablespoon (.25 ounce) whole wheat flour
  or 1 tablespoon non ground wheat grains
1 eighth cup (.6 ounce) non roasted sunflower seeds
  or 1 ounce other nut or seed
1 tablespoon plus 1 teaspoon (1 ounce) sugar or add 2 additional teaspoons for more sweetness and less bitterness/sourness. (1 tablespoon plus 1 tsp this trial)
1 quarter cup (2 ounces) water
4.5 ounces, 2.9 ounces water
 
Mustard green seed bean:
Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 ounce and 1 half ounces or so greens.

Into a 2-cup or larger blender put:
 2 ounces mustard greens (or 1 tablespoon 1 teaspoon spinach powder and
   reduce heat time by 1 minute 50 seconds),  
 2 tablespoons boiled or canned beans,
 1 eighth cup sunflower seeds,
 1 tablespoon chestnut flour,
 1 tablespoon sugar plus 2 teaspoons,
 1 eighth teaspoon salt, and 
 1 quarter cup water.

Process until smooth, perhaps 4 minutes. 

Divide the batter equally into 2 4-inch diameter 1 cup bowls.

Raspberry seed grain:
Put into a 1 cup or larger blender:
 1 ounce black raspberry puree,
 1 tablespoon whole grain flour,
 1 eighth cup non roasted sunflower seeds,
 1 tablespoon plus 1 teaspoon sugar,
 1 quarter cup water,

Run the blender until smooth, perhaps 2 to 4 minutes.

Put the batter into a 4-inch diameter 1 cup bowls.

Place the 3 bowls in a circle around the center of a microwave oven. 

Heat in a microwave oven until thickened to a mashed potato
consistency, 7 minutes in a 1000 watt oven or 5 minutes and
15 seconds for a pudding consistency.

----------------------------------
Math: (for a mash consistency
To bring to boiling temperature: 10.25 ounces X 20 equals 205 seconds.
Plus plus 5 seconds to begin heating.
Plus 30 seconds to heat dishes.
Dry weight is total weight minus total water (10.5 - 6.8) = 3.7 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 3.7) = 3.7 ounces.
Water to remove is total water minus water left in (6.8 - 3.7) = 3.1 ounces.
Plus to evaporate excess water 46 x 3.1 equals 143 seconds.
Plus 143/60 times 14 = 31 seconds plus 31/60 X 14 is 7 for a
total of 38 seconds heat losses to air. 

Formula assumes fruit is 90 percent water, 1 ounce greens slaw is
50 percent water plus .5 ounce of cooking water. Final product is
to be 50 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
14 seconds per minute of time at boiling temperature)
----------------------------------

Allow to cool for 10 minutes before
eating. 

Good hot or at room temperature.

Makes enough for a light meal

Mustard green: prominently: sweet, roasted chestnut flavor; 
moderately bitter; mildly: salty, starchy; moist biscuit consistency.

Raspberry: prominent: raspberry flavor, sweet/tangy; very thick pudding texture.


marker 26




20090717cx
Peach mustard green grain seed bean

In fruit bottom:
1 ounce peach, peal and stone removed plus 1 to 2 additional tablespoons sugar
  or 3 ounces seckel pear (see 20090614d)
  or 3 ounces apple (see 20090614f)
  or 3 ounces peach (see 20090629d)
  or 3 ounces blackraspberry puree (see 20090629e)
1 quarter cup non roasted, no hull sunflower seeds
  or 1.3 ounces other nut or seed
1 tablespoon (.45 ounce) non ground dried beans
1 ounce mustard green (this trial)
  or 1 ounce fresh or frozen spinach
  or 1 and 1 half teaspoons spinach powder and reduce heat time by 1 minute 50 seconds  
1 tablespoon plus 2 teaspoons (.85 ounce) sugar 
1 eighth teaspoon salt
1 half cup water

In crumb crust:
1 tablespoon (.3 ounce) non roasted or lightly roasted chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon (.25 ounce) whole grain flour (corn flour this trial)
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar in crumb crust

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.
Squeeze the greens in your hand to remove the water.

Yield is 1 ounces or so greens.

Put into a mixing bowl and mix:
 1 tablespoon chestnut flour
 1 tablespoon grain flour,
 2 teaspoons sugar, and
 1 tablespoon water. 

Mix.

Remove cores and skin from fruit to yield 1 ounce.


Into a 2 cup or larger processor or blender put:
 the mustard greens,
 1 ounce fruit, 
 2 tablespoons boiled or canned beans,
 1 quarter cup sunflower seeds,
 2 tablespoons sugar plus 1 tablespoon more if peaches are especially sour,
 1 eighth teaspoon salt, and
 if using processor, 1 quarter cup plus 1 tablespoon water 
 if using blender, 3 eighths cup  plus 1 tablespoon water.
 
Process until practically no bits of greens remain, about 4 minutes.

If batter will not flow while blending, add 1 eighth cup water and 
add 1 minute to heating time given below.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Put the chestnut/grain batter, divided into 6 or 8 bits, on top
of the apple/bean/spinach bottom layer, arrange somewhat evenly.

For a pudding consistency, heat in a 1000 watt microwave oven that has a rotissoire:
If using processor, 5 minutes in a 1000 watt oven.

If using a blender, 6 minutes 10 seconds. 

----------------------------------
Math:
To bring to boiling temperature: 9.45 quarters ounces X 20 equals 155 seconds.
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
Dry weight is total weight minus total water (9.45 - 5.6) = 3.85 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3.85) = 2.6 ounces.
Water to remove is total water minus water left in (5.6 - 2.6) = 3 ounces.
Plus to evaporate excess water 46 x 3 equals 138 seconds.
Plus 138/60 times 12 = 28 seconds plus 28/60 X 12 is 6 for a
total of 34 seconds heat losses to air. 

Formula assumes fruit is 90 percent water, 1 ounce of greens slaw contains 80 percent water,
and final product will be 40 parts water to 60 parts dry weight. 
To replace heat lost to air during boiling,
12 seconds per minute of time at boiling temperature.
----------------------------------

Allow to cool for 10 minutes before
eating, or place piepan in a cake pan filled with cold water for a minute or two. 

Good hot or at room temperature.

Makes enough for a light meal.

Definite chestnut flavor in cobbler,  mild peach flavor in pudding;
mildly: bitter/sweet, tangy; slight mustard green flavor in pudding; 
thick pudding consistency.


marker 27



20080712

Mustard green grain seed
about 3 ounces mustard greens
2 teaspoons (.15 ounce) oats flour
1 tablespoon (.5 ounce) sunflower seed butter
  or 1 tablespoon other nut or seed butter such as tahini
1 teaspoon (.15 ounce) vinegar 
1 tablespoon (.5 ounce) sugar
1 ounce water
total: 3.8 ounce, 3.1 ounce water
Water includes 1.6 ounces in greens plus .5 ounces rinse water remaining
  in greens after straining.

Using a scissors, remove the leaf rib from mustard greens to yield 2 ounces.

Cut 2 ounces mustard greens every inch.

Put the greens and 3 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is about 2 and 1 half ounces slaw.

Put into a 1 or 2 cup processor:
 2 ounces leached and drained greens:
 1 teaspoon vinegar,
 1 tablespoon sugar,
 2 teaspoons oats flour,
 1 tablespoon sunflower seed butter, and
 1 eighth cup water.

Run until uniform.

Place the batter into a 1 or 2 cup bowl.

Heat the bowl in microwave oven to thicken, 3 minutes in
a 1000 watt oven.

----------------------------------
Math:
To bring to boiling temperature: 3.8 ounces X 20 equals 76 seconds.
Plus plus 5 seconds to begin heating.
Plus 15 seconds to heat dishes.
Dry weight is total weight minus total water (3.8 - 3.1) = .7 ounces.
Water to leave in is 70/30 times dry weight (70/30 X .7) = 1.6 ounces.
Water to remove is total water minus water left in (3.1 - 1.6) = 1.5 ounces.
Plus to evaporate excess water 46 x 1.5 equals 69 seconds.
Plus 69/60 times 12 = 14 seconds plus 14/60 X 12 is 3 for a
total of 17 seconds heat losses to air. 

Formula assumes greens are 80 percent water, .5 ounce rinse water
remains in greens,
and final product will be 70 parts water to 30 parts dry weight. 
To replace heat lost to air during boiling,
12 seconds per minute of time at boiling temperature.
----------------------------------

Pleasantly sour/sweet, slightly: starchy, oat flavored; medium thick liquid.



marker 28



20080712eve
20080711
20080712

Mustard greens grain seed peanut
about 2 ounces mustard greens
1 tablespoon (.2 ounce) oats flour
1 tablespoon (.5 ounce) sunflower seed butter
  or 1 tablespoon other nut or seed butter such as tahini
1 quarter cup blanched skinless peanuts
1 half teaspoon (.1 ounce) vinegar 
1 tablespoon (.5 ounce) sugar
2 ounces water
total: 7.2 ounce, 4.2 ounce water
Water includes .8 ounces in greens plus .5 ounces rinse water remaining
  in greens after straining, and .8 ounces absorbed in peanuts.

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 6 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Put 1 quarter cup peanuts into a metal pan with 1 cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 15 minutes.

When the peanuts are done heating, pour into a strainer to eliminate water.

When the greens are done heating, remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is about 1 and 1 half ounces slaw.

Put into a 1 or 2 cup processor:
 1 ounce leached and drained greens,
 1 quarter cup peanuts, boiled,
 1 half teaspoon vinegar,
 1 tablespoon sugar,
 1 tablespoon oats flour,
 2 tablespoons sunflower seeds, and
 1 quarter cup water.

Run until uniform, if necessary, add water 1 tablespoon at a time, just enough to
get the mixture to flow while processing.

Place the batter into a 1 or 2 cup bowl.

Heat the bowl in microwave oven to thicken to a mash consistency, 
2 minutes 45 seconds in a 1000 watt oven.

----------------------------------
Math:
To bring to boiling temperature: 7.2 ounces X 20 equals 76 seconds.
Plus plus 5 seconds to begin heating.
Plus 15 seconds to heat dishes.
Dry weight is total weight minus total water (7.2 - 4.2) = 3 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 3) = 3 ounces.
Water to remove is total water minus water left in (4.2 - 3) = 1.2 ounces.
Plus to evaporate excess water 46 x 1.2 equals 54 seconds.
Plus 54/60 times 12 = 11 seconds plus 11/60 X 12 is 2 for a
total of 13 seconds heat losses to air. 

Formula assumes greens are 80 percent water, .5 ounce rinse water
remains in greens,
and final product will be 70 parts water to 30 parts dry weight. 
To replace heat lost to air during boiling,
12 seconds per minute of time at boiling temperature.
----------------------------------

Pleasantly sour/sweet, slightly: starchy, oat flavored, peanut flavored, 
mustard green flavored; mash consistency.



marker 29





20080623
Mustard greens cucumber pickle
2 ounces fresh mustard greens
1 ounce cucumber dill pickle
1 tablespoon non roasted, no hulls sunflower seeds
  or 2 teaspoons canola oil
1 half teaspoon vinegar
1 tablespoon sugar

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 6 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

When the greens are done heating, remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is about 1 and 1 half ounces slaw.

Process together in a 1- or 2-cup processor:
 1 and 1 half ounces boiled and drained mustard greens,
 1 tablespoon sunflower seeds,
 1 half teaspoon vinegar,  
 1 tablespoon sugar, and
 1 ounce pickle.


marker 30


20070619
apple mustard greens beans cornmeal

1 ounce fresh mustard greens
1 half ounce apple
  or 1 tablespoon apple sauce
  or 1 teaspoon apple powder
  or 1 half ounce tomato
1/8 cup whole grain flour 
  or 1/8 cup cornmeal (cornmeal used this trial)
1/8 cup boiled or canned kidney beans
2 tablepoons non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
  or 2 tablespoons non roasted 60 percent water sunflower seed pate
  or 1 tablespoon whole grain flour
    plus 2 teaspoons canola oil  
1 tablespoon sugar
1 packet aspartame sweetener
2 pinches salt

Using a scissors, remove the main leaf vein from  mustard
greens, discard the leaf veins. You need to have 1 ounce
of leaf.

Cut the 1 ounce greens every 1 inch.

Put the greens pieces and 2 cups water into a metal pan.

Heat on a cook top until boiling, reduce heat to low, cover, heat for 20 minutes.

Pour the greens/water into a strainer to get rid of water.

Dump the greens back into the cooking pan, add a cup or so of water to rinse and cool.

Strain again.

Yield is about 1 and 1 half ounces slaw.

If using cornmeal:
Put 2 tablespoons cornmeal and 2 tablespoons water into a bowl or mug.

Heat in a microwave oven until boiling, about  40 seconds in a 1000 watt oven.

Set the hot container in cold water to cool for a couple of minutes so heat does not
damage the processor.

Put into a 1- or 2-cup processor:
 the greens,
 1 half ounce apple,
 1 tablespoon sugar,
 1 packets aspartame sweetener,
 1 eighth cup canned beans,
 2 tablespoons sunflower seeds, 
 if using, 2 tablespoons grain flour,
 2 pinches salt, and
 1 eighth cup water.

If using cornmeal, add the cornmeal mush to the processor.

Run until smooth, about 4 to 6 minutes, if necessary add water
1 tablespoon at a time, just enough so the mixture flows while 
processing.


marker 31



----------------------------------
20090703b
Mackerel apple mustard green potato grain nut bean pudding

2 ounces mackerel
1 ounce mustard green
  or 2 ounces canned mustard greens, drained
 or 2 teaspoon spinach powder, do not leach, and reduce heat time by 1 minute 50 seconds 
2 ounces potato
1 half ounce apple
3 tablespoons whole grain flour plus 1 eighth cup water
  or 3 tablespoons (1.2 ounce) whole wheat grain
1 quarter cup (2 ounces) boiled or canned beans
1 quarter cup (1 ounce) non roasted pecan halves
  or 1 eighth cup (.6 ounce) non roasted sunflower seed 
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
1 eighth teaspoon salt
1 half cup (4 ounces) water
total: 16 ounces, 10.3 ounces water

Using a scissors, remove the main leaf vein from  mustard
greens, discard the leaf veins. You need to have 1 ounce
of leaf.

Cut the 1 ounce greens every 1 inch.

Put the greens pieces and 2 cups water into a metal pan.

Heat on a cook top until boiling, reduce heat to low, cover, heat for 20 minutes.

If using unground grain:
[
Into a metal pan put 3 tablespoons wheat 
 and 1 cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes.
]


Remove peel from potato to yield 2 ounces.

Remove peel from potato and cut into 1 inch pieces.

Into a 3 cup or larger blender put:
 2 ounces mackerel,
 2 ounces potato,
 1 half ounce apple,
 if using 3 tablespoons grain flour,
 1 quarter cup pecans,
 1 eighth cup grain flour,
 1 quarter cup beans,
 1 eighth teaspoon salt, and
 3 quarters cup water.

If boiling wheat,
when the grain is done heating,
pour the grain/water into a strainer to get rid of water.

Dump the grain back into the cooking pan, add a cup or so of water to rinse and cool.

Strain again.

Add the grain to the blender.

When the greens are done heating,
pour the greens/water into a strainer to get rid of water.

Dump the greens back into the cooking pan, add a cup or so of water to rinse and cool.

Strain again.

Yield is about 1 and 1 half ounces slaw.

Add the greens to the blender.

Process until smooth.

Put a 4-inch diameter glass jar or similar utensil at the center of a 
10-inch diameter glass piepan bowl.

Pour/spoon the batter around the 4-inch utensil.

Heat in a microwave oven until thickened to a mash consistency, 
10 minutes 30 seconds in a 1000 watt oven. 

-------------------------
math: (for 3 quarters cup water)
To heat to boiling: 16 ounces times 20 seconds per ounce = 320 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (16 - 10.3 = 5.7 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 5.7) = 5.7 ounces.
Water to remove is total water minus water left in (10.3 - 5.7) = 4.6 ounces.
Plus to evaporate excess water: 46 times 4.6 ounce water = 212 seconds.
Plus to replace heat lost to air: 212/60 times 12 is 44 plus
  4/60 X 12 is 9 for a total of 53 seconds.
Assume apple is 90 percent water, potato and greens are 80 percent water,
mackerel is 40 percent water, greens have .5 ounce of cooking water left in,
canned beans are 60 percent water.
--------------------------

Has enough fiber,calories, and protein for a light meal, 
for a large meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw rutabago or yam. 

Pleasantly salty; moderately and equally: sweet, starchy; 
noticeable and equal pecan and mackerel flavors; slightly bitter; 
very moist/dense consistency, could be called a very thick pudding.


marker 32


Raw mustard green onion grain seed

chop greens to 1/2 inch pieces
1/3 cup (1 half ounce) mustard greens, 
1/4 (2 ounces) onion blanched,
1 tablespoon nut or seed butter such as tahini
  or 1 teaspoon canola oil, 
2 pinches (1/16 teaspoon) salt and 
1 tablespoon whole grain flour

Cut the onion into 1 quarter inch thick pieces.

Chop 1 half ounce green into 1 quarter inch pieces.

Into microwaveable 3-cup or larger bowl put:
 2 ounces onion pieces,
 1 quarter ounce chopped mustard greens, and
 1 eighth cup water.

Heat, covered, in a microwave oven to boiling, 1 minute 10 seconds in a 1000 watt oven,
then heat on low for 20 minutes. 

Add to the bowl:
1 tablespoon nut or seed butter, 
2 pinches salt, and 
1 tablespoon whole grain flour.

Mix.


marker 33





Mustard green grain nut seed

1/3 cup (1 half ounce) chopped to 1/4 inch pieces fresh mustard greens,
2 tablespoons nut or seed butter such as tahini
  or 1 tablespoon canola oil, 
1/8 cup roasted, salted, no hull pistachio nuts,
2 tablespoons whole grain flour

Combine all ingredients in a mixing and/or portion bowl.

Mix.


marker 34




Mustard green grain seed bean

1/3 cup (1/2 ounce) chopped to 1/4 inch pieces mustard greens
  or processed into a slaw 
1 teaspoon sugar 
1/8 cup corn flour
1 quarter cup boiled or canned kidney beans
2 tablespoon nut or seed butter such as tahini
  or 1 tablespoon canola oil
1 pinch salt

Combine all ingredients in a mixing and/or portion bowl.

Mix.



marker 35










============================
Green leaf slaw
subtitle Raw mustard greens
Mustard green onion beans
1/3 cup (1/2 ounce) chopped to 1/4 inch pieces mustard greens,
1/4 (2 ounces) onion
2 tablespoons nut or seed butter such as tahini
 or 1 tablespoon canola oil 
1/4 cup boiled or canned kidney beans
1 teaspoon sugar
if using unsalted beans, 2 pinches salt

Cut the onion into 1 quarter inch thick pieces.

Chop 1 half ounce green into 1 quarter inch pieces.

Into microwaveable 3-cup or larger bowl put:
 2 ounces onion pieces,
 1 quarter ounce chopped mustard greens, and
 1 eighth cup water.

Heat, covered, in a microwave oven to boiling, 1 minute 10 seconds in a 1000 watt oven,
then heat on low for 20 minutes. 

Add to the bowl:
2 tablespoons tahini
1/4 cup boiled or canned kidney beans
1 teaspoon sugar
if using, 2 pinches salt

Mix.

If a smooth texture is desired, process in a 1-cup processor or blender,
if necessary add water 1 tablespoon at a time, just enough to get the
mixture to circulate while processing.


marker 36





Mustard greens milk grain seed bean

3/4 cup, not packed, chopped to 1 inch pieces (1 ounce) mustard greens,
1 tablespoon (.2 ounce) powdered milk
3 tablepsoons (1 ounce) non roasted, no hull sunflower seeds,
  or 1 ounce (just under 1 quarter cup Californina walnuts plus 1 teaspoon sugar  
1/8 cup (.6 ounce) whole grain flour (corn flour tested),
1 quarter cup (2 ounces) boiled or canned beans
1 tablespoon (.5 ounce) sugar
2 pinches salt
if using processor, 1 quarter cup water
total: 7.3 ounce, 4.5 ounces water

Cut the 1 ounce greens every 1 inch.

Put the greens pieces and 2 cups water into a metal pan.

Heat on a cook top until boiling, reduce heat to low, cover, heat for 20 minutes.

Pour the greens/water into a strainer to get rid of water.

Dump the greens back into the cooking pan, add a cup or so of water to rinse and cool.

Strain again.

Yield is about 1 and 1 half ounces slaw.

Put into a 1- or 2-cup processor or blender:
1 1/2 ounces, approximately, leached mustard greens,
3 tablespoons sunflower seeds, 
1 quarter cup boiled or canned beans
1 tablespoon (.5 ounce) sugar
2 pinches salt
if using processor, add 1 quarter cup water
if using blender, add 3 eighths cup water

Run until smooth, about 4 minutes.

If using a processor:
[
Add to the processor:
1 eighth cup grain flour and 
1 tablespoon powdered milk.

Empty the processor into a microwaveable mixing bowl.
]

If using blender:
[
Empty the blender into a microwaveable mixing bowl.

Add to the bowl:
1 eighth cup grain flour and 
1 tablespoon powdered milk.

Mix until uniform.
]

Divide the batter equally into 2 1-cup bowl.

Place the bowls opposite each other across the center of a microwave oven.

Heat the batter in a microwave oven until mash consistency,
60 percent water.

If using processor, 4 minutes 10 seconds in a 1000 watt microwave oven.

If using blender, 5 minutes 10 seconds in a 1000 watt microwave oven.

----------------------------------
Math: (if using processor)
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 7.8 ounces ounces X 20 equals 156 seconds.
Dry weight is total weight minus total water (7.8 - 4.5) = 3.3 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 3.3) = 3.3 ounce.
Water to remove is total water minus water left in (4.5 - 3.3) = 1.2 ounces.
Plus to evaporate excess water 46 x 1.2 equals 55 seconds.
Plus to replace heat conducted to air: 55/60 minutes times 14 seconds per minute =
13 seconds plus 13/60 X 14 is 3 for a
total of 16 seconds heat losses to air. 

Formula assumes mustard green is 80 percent water before and after leaching, 
after leaching greens contain .5 ounces cooking water, beans absorb 1.5
of their weight in water when soaked and boiled, or 1.2 ounces water.
one eighth cup beans weight 1.6 ounces and are 50 percent water. Losses are
14 seconds per minute of time at boiling temperature)
-------------------------------------




marker 37






Green leaf slaw
mustard green grain seed bean
2/3 cup (1 ounce) chopped to 1 inch pieces mustard greens, 
3 tablespoons (1 ounce) non roasted, no hull sunflower seeds,
  or 1 tablespoon tahini
    plus 2 tablespoons sunflower seed 
1/8 cup (.6 ounce) corn flour
  or 1/8 cup whole grain flour,
1 quarter cup (2 ounces) boiled or canned beans,
  or 2 tablespoons fava or garbanzo bean flour 
    plus 2 tablespoons water
1 tablespoon (.5 ounce) sugar
2 pinches salt
if using processor, 3 eighths cup water
if using blender, 1 half cup water

total: 8.6 ounces, 5.5 ounces water

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 2-cup processor or 2-cup or larger blender:
1 and 1 half ounces leached mustard greens,
3 tablespoons non roasted, no hull sunflower seeds,
  or 2 teaspoons tahini plus 2 tablespoons whole grain flour  
  or 2 teaspoons canola oil plus 2 tablespoons whole grain flour
1/8 cup corn flour
  or 1/8 cup other whole grain flour
  or 1 quarter cup rolled oats
1 quarter cup boiled or canned beans,
1 tablespoon sugar,
2 pinches salt,
if using processor, 3 eighths cup water
if using blender, 1 half cup water.

Run until smooth, 4 to 6 minutes.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a microwave oven for
30 to 50 seconds.
]

Or:
[
2.Divide the batter equally into 2 1- or 2- cup bowls.

Place the bowls opposite each other across the center of a microwave oven.

Heat into a mash consistency.

If a processor was used, heat 5 minutes 40 seconds in a 1000 watt oven.

If a blender was used, heat 6 minutes 40 seconsds in a 1000 watt oven.

----------------------------------
Math: (if using processor)
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 8.6 ounces ounces X 20 equals 172 seconds.
Dry weight is total weight minus total water (8.6 - 5.5) = 3.1 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 3.1) = 3.1 ounce.
Water to remove is total water minus water left in (5.5 - 3.1) = 2.4 ounces.
Plus to evaporate excess water 46 x 2.4 equals 110 seconds.
Plus to replace heat conducted to air: 110/60 minutes times 14 seconds per minute =
26 seconds plus 26/60 X 14 is 6 for a
total of 32 seconds heat losses to air. 

Formula assumes mustard green is 80 percent water before and after leaching, 
after leaching greens contain .5 ounces cooking water, beans absorb 1.5
of their weight in water when soaked and boiled, or 1.2 ounces water.
one eighth cup beans weight 1.6 ounces and are 50 percent water. Losses are
14 seconds per minute of time at boiling temperature)
-------------------------------------
]


marker 38







Mustard green grain nut seed
1 ounce mustard greens
1/4 cup (1 ounce) walnuts, 
1 tablespoon (.3 ounce) grain flour, 
1 tablespoon (.5 ounced) sugar
1 tablespoon (.5 oucne) tahini
1 quarter cup water if using processor
3 eighth cup water if using a blender

total: 5.8 ounces, 3.3 ounces water

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 2-cup processor or 2-cup or larger blender:
1 and 1 half ounces leached mustard greens,
1/4 cup California walnuts, 
1 tablespoon sugar
1 tablespoon tahini
if using processor, 1 quarter cup water
if uisng blender, 3 eighths cup water.

Run until smooth, about 4 to 6 minutes.

Add 1 tablespoon grain flour, and run to mix, about 30 seconds.

Either:
[
1.Put the batter into a mixing and/or serving bowl or put onto a plate. 
In cold weather, if desired, warm by heating in a microwave oven for 25 to 40 seconds. 
]

Or:
[
2. Get a much thickened food by heating in a microwave oven.
Pour spoon the batter into a 4-cup bowl or similar microwaveable utensil that can be covered
or for more even cooking, put a 3- or 4-inch diameter round casserole dish or similar utensil
at the center of an 8- or 9-inch glass piepan. (a glass or ceramic utensil and be used in
a metal piepan)

Pour/spoon the batter into the space around the center utensil.

Using the piepan reduces uneven heating so drying at edge is reduced.

Heat in a microwave oven until the batter is thickened to 50 percent water.

If a food processor was used:
Heat 3 minutes 15 seconds in a 1000 watt microwave oven.

If a blender was used:
Heat 4 minutes 15 seconds in a 1000 watt microwave oven.

--------------------------
Math:
To raise temperature to boiling: 5.8 ounces X 20 equals 116 seconds.
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Dry weight of batter is total weight of batter minus total water (5.8 - 3.3) = 2.5 ounces.
Water to leave in is 50/50 times (2.5) = 2.5 ounces.
water to remove is total water minus water to leave in (3.3 - 2.5) = .8 ounces.
To evaporate excess water: 46 seconds per ounce X .8 ounces = 37 seconds.
plus to replace heat lost to air: 37/60 X 14 = 7 plus 7/60 X 14
  is 9 seconds.

(assumes greens are 80 percent water, mustard green contains .5 ounce cooking water,
Final product is about 50 percent water)
--------------------------


marker 39


20080720f
20080720b
20080718
20080711
Mustard green grain seed bean

2 ounces mustard greens
1 tablespoon (.3 ounce) oats flour
  or 1 tablepoon other grain flour
  or 1 tablepsoon rolled oats
2 tablespoons (.6 ounce) non roasted, ho hulls sunflower seed
  or 2 teaspoons canola oil plus 1 tablespoon whole grain flour
2 tablespoons (.4 ounce) oat bran
2 tablespoons (2 ounces) boiled or canned beans
  or 1 tablespoon fava bean or garbanzo bean flour
    plus 1 tablespoon water
1 tablespoon (.5 ounce) sugar
2 pinches salt
1 half teaspoon (.1 ounce) vinegar
if using processor, 3 eighths cup water
if using blender, 1 half cup water

total: 8.4 ounces, 5.6 ounces waterk, if using processor

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 2-cup processor or 2-cup or larger blender:
1 and 1 half ounces leached mustard greens,
2 tablespoons oat bran,
3 tablespoons non roasted, no hull sunflower seeds,
  or 2 teaspoons tahini plus 2 tablespoons whole grain flour  
  or 2 teaspoons canola oil plus 2 tablespoons whole grain flour
2 tablespoons boiled or canned beans,
1 tablespoon sugar,
2 pinches salt,
1 half teaspoon vinegar
if using processor, 3 eighths cup water
if using blender, 1 half cup water.

Run until smooth, 4 to 6 minutes.

Add 1 tablespoon grain flour to the processor.

Run until mixed, about 1 minute.

Either:
[
1. Eat the batter as is, if desired, warm by heating in a microwave oven for
30 to 50 seconds.
]

Or:
[
2.Divide the batter equally into 2 1- or 2- cup bowls.

Place the bowls opposite each other across the center of a microwave oven.

Heat into a mash consistency.

If a processor was used, heat 6 minutes in a 1000 watt oven.

If a blender was used, heat 7 minutes in a 1000 watt oven.

----------------------------------
Math: (if using processor)
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 8.4 ounces ounces X 20 equals 168 seconds.
Dry weight is total weight minus total water (8.4 - 5.6) = 2.8 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 2.8) = 2.8 ounce.
Water to remove is total water minus water left in (5.6 - 2.8) = 2.8 ounces.
Plus to evaporate excess water 46 x 2.8 equals 129 seconds.
Plus to replace heat conducted to air: 129/60 minutes times 14 seconds per minute =
30 seconds plus 30/60 X 14 is 7 for a
total of 37 seconds heat losses to air. 

Formula assumes mustard green is 80 percent water before and after leaching, 
after leaching greens contain .5 ounces cooking water, beans absorb 1.5
of their weight in water when soaked and boiled, or 1.2 ounces water.
one eighth cup beans weight 1.6 ounces and are 50 percent water. Losses are
14 seconds per minute of time at boiling temperature)
-------------------------------------

Let the mash and cool for about 5 minutes or so or use a spoon to
transfer the mash to a place and spread to cool quickly.

Has enough fiber and about 2 thirds the calories and protein 
for an entire light meal.

For an entire lighth meal, perhaps, add a side of one of these:
couple of ounces of nuts,
a handful, or so, trail mix,
a small biscuit or small cookie,
a small serving of kafir, or
a small serving of taboulle.



marker 40





20090615f

Mustard green grain seed pudding
2 ounces mustard greens
  or 1 ounce watercress
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
  or 2 tablespoons boiled sunflower seed butter*
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
1 teaspoon oats (.1 ounce) flour
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
total: 5.3 ounces, 3.3 ounces water

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 2 cup or larger blender :
 the greens slaw, 
 3 tablespoons sunflower seeds, 
 1 teaspoon oats flour,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt, and 
 1 half cup water.

Run until smooth.

Put the batter into 2 4-inch bowls.

Heat in a mircowave oven until thickened, 3 minutes 25 seconds in
a 1000 watt oven.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 5.3 ounce = 106 seconds.
Plus 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
Dry weight is total weight minus water (5.3 - 3.3) = 2 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 2) = 2 ounces.
Water to remove is total water minus water left in (3.3 - 2) = 1.3 ounces.
Plus to evaporate water 46 seconds per ounce times 1.3 ounces = 60 seconds.
Plus to replace heat lost to air: 60/60 times 13 seconds per minute = 13 seconds.
plus 13/60 X 13 = 3 for a total of 16 seconds.
Assume 1  ounces greens that is 80 percent water plus .5 ounces heating water
left in greens,
Assumes final product will be 50 percent water.
-----------------------------


For a full light meal serve with a serving of humus or handful of peanuts, a small biscuit,
and one or two ounces of fruit. 

Or could have a side of 1 half cup whole
grain corn flakes topped with 1 quarter of an apple diced into 1 quarter
inch pieces and a serving of tofu or tempeh. 

About equal parts of moderate: sweetness, bitterness, mustard greens flavor; 
slightly: starchy, oily, salty; a very thick pudding consistency or a mash
consistency, may have a small amount of chewy edge.

*Make boiled sunflower seed butter by processing until smooth 
1 cup non roased sunflower
seeds with 1 quarter cup oil. Put 2 tablespoons of the butter into
a small bowl and microwave until fully boiling, about 2 minutes
in a 1000 watt microwave.

marker 41


20080624d
20080623
?20080618b
20080617b
20080616
20080511
20080510d 
Apple raisins mustard green grain nut
1 tablespoon (.4 ounce) raisins
2 ounces mustard greens
1 tablespoon (.1 ounce) oats flour
  or 1 tablespoon whole grain flour
1 tablespoon (.5 ounce) 30 percent added oil California walnut butter, 
1 teaspoon (.15 ounce) canola oil, 
1 tablespoon (.5 ounce)sugar
2 teaspoons apple powder plus 2 tablespoons water
  or 1 ounce applesauce 
If using processor, 1 eighth cup water
If using blender, 
total: 5.15 ounce, 3.2 ounces water (if using processor)

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put the greens into a 1- or 2-cup processor or blender.

Put 1 tablespoon raisins and 1 tablespoon oats flour into a dry 1 or 2 cup

high speed processor and run until raisins are in 1/8 inch or smaller
pieces or mixture is on sides of processor bowl.

Put into the processor with the greens:
 1 tablespoon raisins,
 1 tablespoon oats flour,
 1 tablespoon California walnut butter, 
 1 teaspoon canola oil,
 2 teaspoons sugar, 
 2 teaspoons apple powder plus 2 tablespoons water, and
 1 eighth cup water.

Run until smooth, about 4 minutes, if mixture does not flow while processing
add water 1 tablespoon at a time, just enough to get circulation.

Taste, if desired, add aspartame sweetener.

Either:
[
1. Eat the batter as is, if desired, warm in a microwave oven by heating
for 20 to 40 seconds.
]

Or:
[
2. Divide the batter equally into 2 4-inch bowls.

Heat in a mircowave oven until thickened, 3 minutes 20 seconds in
a 1000 watt oven.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 5.15 ounce = 103 seconds.
Plus 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
Dry weight is total weight minus water (5.15 - 3.2) = 2 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 2) = 2 ounces.
Water to remove is total water minus water left in (3.2 - 2) = 1.2 ounces.
Plus to evaporate water 46 seconds per ounce times 1.2 ounces = 55 seconds.
Plus to replace heat lost to air: 55/60 times 14 seconds per minute = 13 seconds.
Plus 13/60 X 13 = 3 for a total of 16 seconds.
Assume 1  ounces greens that is 80 percent water plus .5 ounces heating water
left in greens,
Assumes final product will be 50 percent water.
-----------------------------

Add a side of a couple of ounces of fruit and something such as a serving of tofu, tempeh,
baked or boiled beans or 1 or 2 ounces meat and this makes a full light meal.



marker 42






Green leaf slaw
mustard green milk grain seed

2 ounce mustard greens, about 2/3 cup chopped to 1 inch pieces
3 tablespoon grain flour 
1 teaspoon olive or canola oil
2 teaspoons sugar
1 tablespoon tahini
2 teaspoons dried milk powder
1 pinch salt.

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 1- or 2-cup processor:
 about 1 and 1 half ounces mustard greens,
 1 teaspoon olive or canola oil,
 2 teaspoons sugar,
 1 tablespoon tahini, and
 1 pinch salt.

Run until smooth, about 4 minutes, if necessary add water 1 tablespoon
at a time, just enough to get the mixture to circulate while processing.

Add to the processor:
3 tablespoon grain flour and
2 teaspoons dried milk powder.

Run until smooth, about 30 seconds.



marker 43




20070208
Apple carrot mustard greens grain seed nut peanut

1 ounce apple 
  or 1/2 teaspoon orange juice concentrate 
    plus 1 ounce raw or canned pumpkin 
  or 1 tablespoon tomato sauce
  or 1 half ounce raw carrot
1 ounce carrot
1/2 ounce raw mustard greens 
1 tablespoon  whole wheat flour
  or 2 tablespoon for a higher calorie version
1/8 cup non roasted, no hull sunflower seeds for a low calorie meal
  or 1/4 cup raw sunflower seeds for a medium calorie meal
1/4 cup California walnuts (about 1 ounce)
1/8 cup packed raw peanut meal
  or 1/8 cup blanched skinless peanuts, boiled 20 minutes, drained
  1/4 cup boiled or canned garbanzo or fava beans
1 teaspoon olive or canola oil 
1 tablespoon sugar
aspartame sweetener to taste
1 teaspoon cocoa powder without milk and sugar
  after tasting add 2nd teaspoon if it seems right
2 pinches salt


Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 and 1 half ounces, or so, greens.

Put into a 1- or 2-cup processor:
 about 1 and 1 half ounces mustard greens,
1 ounce carrot
1/8 cup non roasted, no hull sunflower seeds for a low calorie meal
  or 1/4 cup raw sunflower seeds for a medium calorie meal
1/4 cup walnuts
1/8 cup skinless peanuts, boiled 20 minutes, drained
1 teaspoon olive or canola oil 
1 tablespoon sugar
2 pinches salt, and
3 eighths cup water.

Run until smooth, about 4 minutes, if necessary add water 1 tablespoon
at a time, just enough to get the mixture to circulate while processing.

Add to the processor:
1 tablespoon grain flour for a low calorie version
  or 2 tablespoon grain flour for more calories, and
1 teaspoon or 2 teaspoons cocoa powder, according to taste,

Run until smooth, about 30 seconds.

Taste, if desired, add aspartame sweetener to taste.

Has mild flavors with apple, chocolate and sweetness being most prominent.


marker 44






20070224

Mustard green carrot grain nuts peas

1 half ounce (1/4 cup if chopped to 1/4 inch pieces) mustard greens, 
3 ounces mild raw carrot (use 3 oz carrot this trial)
  or 1 half ounce strong flavored carrot
  or 3 ounces mild raw pumpkin 
1/4 cup California walnuts 
  or 1/8 cup walnut butter (this trial)
  or 1/4 cup raw cup sunflower seeds 
1 tablespoon (.5 ounce) olive or canola oil
1/8 cup (1 ounce) thawed frozen peas
  or 1/8 cup boiled or canned peas or beans 
1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon (.5 ounce) sugar, if bitter add 1 teaspoon sugar
2 pinches salt
if using a processor, 1 quarter cup water
if using a blender, 3 eighths cup water
total: 8.8 ounces, 5.2 ounces water (if using a processor)

If not using a processor or blender:
[
Process the walnuts (or seeds) into a fine crumb or coarse powder.

put the nut meal into a mixing and/or portion bowl

Process the greens into a fine slaw.

If greens will not process to a fine slaw, try putting 1 ounce of 
greens into the processor, adding 1/8 cup water, then if necessary
repeatedly lift the processor 1/4 and bang it down ...

Then use 1/2 the greens slaw batch, label the other half batch as
1/2 ounce mustard greens puree and freeze it for another time.

Add the carrot to the greens in the processor

Run the processor until the carrot is
  a very fine slaw.

Combine all ingredients and mix.

Serve as is.
]

If using a processor or blender:
Put all ingredients in a 1- or 2-cup processor or blender.

If using a processor, add 1 quarter cup water.

If usign a blender, add 3 eighths cup water.

Either:
[
1. Eat the batter as is, if desired, warm in a microwave oven by heating
for 30 to 50 seconds.
]

Or:
[
2. Divide the batter equally into 2 4-inch bowls.

If a processor was used:
Heat in a mircowave oven until thickened, 3 minutes in
a 1000 watt oven.

If a blender was used, heat 4 minutes in a 1000 wattt microwave.

-----------------------------
Math: (if using a processor)
To heat to boil: 20 seconds per ounce times 8.8 ounces = 176 seconds.
Plus 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
Dry weight is total weight minus water (8.8 - 5.2) = 3.6 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 3.6) = 3.6 ounces.
Water to remove is total water minus water left in (5.2 - 3.6) = 1.6 ounces.
Plus to evaporate water 46 seconds per ounce times 1.6 ounces = 74 seconds.
Plus to replace heat lost to air: 74/60 times 14 seconds per minute = 17 seconds,
plus 17/60 X 13 = 4 for a total of 21 seconds.
Assume 1 half ounce greens that is 80 percent water, frozen peas are 50 percent water,
Assumes final product will be 50 percent water.
-----------------------------

Makes one portion large enough for a light meal or about 3 quarters 

of a large meal.


marker 45




Orange juice pumpkin mustard green cocoa grain seed peanut

1/2 ounce raw mustard greens
1/4 cup non roasted, no hull sunflower seeds
  or 1/4 cup walnuts (about 1 ounce)
1/8 cup non roasted skinless peanuts
  or 1 quarter cup boiled or canned peas or beans
1 ounce apple 
  or 1 from group A and 1 from group B:
    [ group A
       1/2 teaspoon (.1 ounce) orange juice concentrate and 1 teaspoon (.15 ounce) sugar
       1/2 teaspoon lemon juice and 2 teaspoons sugar
       1 tablespoon tomato sauce and 1 teaspoon sugar
    ]
    [ group B
       2 ounces mild pumpkin or squash
       1 ounce canned pumpkin or squash 
       2 ounces mild carrot
       1 half ounce strong flavored carrot
    ] 
1/8 cup (.6 ounce) whole grain flour
1 teaspoon (.15 ounce) sugar (this is one less t than last time, is it like baba ghanoush?)
1 teaspoon (.1 ounce) cocoa powder without milk and sugar
  after tasting add 2nd t if it seems right
1 pinch salt
3 eigths cups water
total: 8.4 ounces, 5 ounces water

If using peanuts:
Put the peanuts and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 15 minutes.

Put into a 1- or 2-cup processor:
1/2 ounce raw mustard greens
1/4 cup sunflower seeds
1/2 teaspoon orange juice concentrate and 1 teaspoon sugar
1 ounce canned pumpkin or squash 
1/8 cup whole grain flour
1 teaspoon sugar
1 teaspoon cocoa powder
1 pinch salt
3 eighths cup water

When the peanuts are done heating, pour into a strainer, discarding water.

Dump peanuts back into heating pan, add a cup or so water to rinse
and cool the peanuts so heat does not damage the processor.

Add the peanuts to the processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add sugar or aspartame sweetener.

Good if you like mild flavors; flavors equally expressed; thick liquid 
consistency.


marker 46



20090708e
20090708b

Mustard green potato seed bean and Seed bean cobbler

In main layer:
3 ounces potato
1 quarter cup (1.3 ounces) non roasted sunflower seeds
  or 1.3 ounces other nut or seed
1 tablespoon (.4 ounces) cup non ground dried beans (garbanzo this trial)
3 ounces mustard green (this trial)
  or 2 ounces fresh or frozen spinach (see 20081228c)
  or 2 teaspoons spinach powder plus 1 ounce fresh or frozen spinach (?see 20081207cx)
2 to 3 tablespoons sugar, according to pungency of greens and your preference for more or less sweetness and bitterness/sourness. (3 tablespoon this trial)
1 quarter teaspoon salt 
5 eighths to 3 quarter cup water, total of greens and water should be 7 eighths cup

In cobbler:
1 tablespoon lightly roasted chestnut flour (this trial)
  or 1 and 1 half teaspoons darkly roasted chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon fava bean or garbanzo bean flour
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar in cobbler

Cut 3 ounces mustard greens every 1 half inch.

Cut the greens into 1 half inch pieces.

Put the chopped greens and 2 cups water into a large bowl.

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the mustard greens.

Heat in a microwave oven until boiling, about 6 minutes 40 seconds in a 1000 watt oven.

Press the greens down into the water.

Heat on low for 20 minutes.

Into a 2-cup or larger blender put:
 1 ounce mustard greens 
   (or 2 teaspoons spinach powder and reduce heat time by 1 minute 50 seconds),  
 2 tablespoons boiled or canned beans,
 1 quarter cup sunflower seeds,
 2 to 3 tablespoons sugar,
 1 quarter teaspoon salt, and
 1 half to 5 eighths cup water.

When the greens/potato are done heating:
Remove water from the greens/potato by pouring into a strainer.

Yield is about 4 to 5 ounces greens/potato.

Put the greens/potato into the blender with the other ingredients.

Process into a sauce.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

If using bean flour:
[
Put into a mixing bowl and mix:
 1 tablespoon chestnut flour
 1 tablespoon bean flour,
 2 teaspoons sugar, and
 1 tablespoon water. 

Mix.
]

If using boiled or canned beans in dumplings:
[
Put into a 1-cup processor or blender:
 1 tablespoon chestnut flour
 2 tablespoons boiled or canned beans or peas,
 2 teaspoons sugar, and
 2 tablespoon water. 

Run until smooth.

Put the batter into a microwaveable bowl.

Heat in a microwave oven until a mash consistency,
1 minute 30 seconds in a 1000 watt oven.
]

Put the chestnut/bean batter, divided into 6 or 8 bits, on top
of the potato/bean/spinach bottom layer, arrange somewhat evenly.

Heat in a microwave oven that has a rotissoire for 11 
minutes 25 seconds for a pudding consistency.

----------------------------------
Math:
To bring to boiling temperature: 12 ounces X 20 equals 240 seconds.
Plus plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
Dry weight is total weight minus total water (12 - 9) = 3 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3) = 2 ounces.
Water to remove is total water minus water left in (9 - 2) = 7 ounces.
Plus to evaporate excess water 46 x 7 equals 322 seconds.
Plus 322/60 times 12 = 64 seconds plus 64/60 X 12 is 13 for a
total of 77 seconds heat losses to air. 
Assume 1 ounce greens slaw at 80 percent water,
formula assume fruit is 90 percent water, and all but 2 ounces
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
12 seconds per minute of time at boiling temperature)
-----------------------------------

Allow to cool for 10 minutes before eating.

Good hot or at room temperature.

Makes enough for a light meal.

Prominently sweet, salty; moderate chestnut flavor, starchiness; 
slight: bitterness; moist biscuit texture/consistency.



marker 47



20090727e (for a smaller portion, could use 20090706a)
  similar to 20090706a which uses 3 ounces mustard greens instead of 1,
    uses 1 ounce potato instead of 3 ounces, uses
    1 tablespoon rolled oats instead of 2 tablespoons, uses
    1 tablespoon plus 2 teaspoons sugar instead of 2 tablespoons,
    uses 1 eighth teaspoon salt instead of 1 quarter teaspoon
Mustard green potato grain seed bean

3 ounces potato
2 tablespoons (.4 ounce) rolled oats
  or 2 tablespoons oats flour
  or 2 tablespoons whole grain flour 
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 1.3 ounces other nut or seed
  or 2 tablespoons nut or seed butter such as tahini
1 quarter cup (2 ounces) boiled or canned beans or lentils or peas
1 ounce mustard green
  or 2 ounces fresh or frozen spinach
  or 2 teaspoons spinach powder plus 1 ounce fresh or frozen spinach 
2 tablespoons (1 ounce) sugar, according to your preference for 
  more or less sweetness and bitterness/sourness.
1 quarter teaspoon salt 
1 half cup (4 ounces) water
1 tablespoon (.3 ounce) lightly roasted chestnut flour
  or 1 teaspoon darkly roasted chestnut flour
  or 1 quarter ounce dried chestnut halves, boiled until soft
total: 14.2 ounces, 8.9 ounces water.

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan.

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato slices into the pan with the mustards greens and water.

Heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens/potato by pouring into a strainer.

Dump the greens/potato back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 4 and 1 half ounces, or so, greens/potato.

Into a 2-cup or larger blender put:
 the greens/potato combination,
 1 quarter cup boiled or canned beans or lentils or peas,
 2 tablespoons rolled oats,
 2 to 3 tablespoons sugar,
 1 quarter teaspoon salt, and
 1 half cup water.

Process into a sauce, about 4 minutes.

Add 1 tablespoon chestnut flour to the blender and run to mix.

Taste, if desired, add aspartame sweetener to taste.

Place a 4-inch diameter, round casserole dish at the center
of an ten-inch diameter glass piepan.

Pour/spoon the sauce around the casserole dish.

Heat in a microwave oven that has a rotissoire for 9 
   minutes 10 seconds for a mash consistency.

----------------------------------
Math:
Add plus 5 seconds to begin heating.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 14.2 ounces X 20 equals 284 seconds
Dry weight is total weight minus total water (14.2 - 8.9) = 5.3 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 5.3) = 5.3 ounces.
Water to remove is total water minus water left in (8.9 - 5.3) = 3.6 ounces.
Plus to evaporate excess water 46 x 3.6 equals 166 seconds.
Plus 166/60 times 16 = 44 seconds plus 44/60 X 16 is 12 for a
total of 56 seconds heat losses to air. 
Assume 1 ounce greens slaw at 80 percent water and .5 ounces
cooking water remaining with greens,
potato is 80 percent water, canned beans are 60 percents water. Final product 
to be 50 percent water overall. Losses are 5 seconds for microwave to
come up to power, 40 seconds for container to heat, and
12 seconds per minute of time at boiling temperature)
---------------------------------

Allow to cool for 10 minutes before
eating or spread on a plate to cool in a few minutes.

Good hot or at room temperature.

Makes enough for a light meal.



marker 48



20070731
Mustard green squash grain nut bean

1/2 ounce (1/4 cup if chopped to 1/4 inch pieces) mustard greens
  or 1/8 cup fine slaw
  or 1/2 ounce mustard greens puree
3 ounces raw acorn squash (about 1/4 of a small squash)
  or 1 half ounce butternut squash
1/4 cup (1.2 ounces) California walnuts 
  or 1/8 cup walnut butter
  or 1/4 raw cup sunflower seeds
2 tablespoons (.6 ounce) non roasted, no hull sunflower seed 
  or 1 tablespoon (.5 ounce) olive or canola oil
1/4 cup (2 ounces) boiled or canned beans
  or 1/8 cup thawed frozen peas plus 1 tablespoon water
  or 1/4 cup 60 percent water, cooked bean puree (see bean note)
  or 1 eighth cup fava bean flour or garbanzo bean flour (see bean flour note)
1 tablespoon (.4 ounce) whole wheat flour
2 pinches salt
1 tablespoon (.5 ounce) sugar, if bitter add 1 teaspoon sugar, 
1 quarter cup water
total: 11.1 ounces, 7 ounces water

If using dried whole beans:
[
Into a metal pan put 1 eighth cup peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

Put into a 2-cup or larger processor:
 1/2 ounce mustard greens,
 3 ounces raw acorn squash
   or 1 half ounce butternut squash,
 1/4 cup California walnuts, 
 2 tablespoons sunflower seed,
 if using, 1/4 cup canned beans plus 2 tablespoons water,
 if using, 1/4 cup bean puree,
 if using, 1/4 cup bean curd,
 1 tablespoon whole wheat flour,
 1/8 teaspoon salt, (2 pinches this trial)
 1 tablespoon sugar,  
 if using processor, 1 quarter cup water
 if using blender,
 3 eighths cup water.

If boiling beans:
When the beans are done heating, set the pan in cold water to cool for
a couple of minutes so heat does not damage the processor.

Add the beans and cooking water to the processor.

Run until smooth, 4 to 6 minutes, if necessary add water 1 tablespoon
at a time, just enough to get the mixture to circulate while processing.

Taste, if desired, add aspartame sweetener to taste.

Either:
[
Divide the batter equally into 2 1-cup bowls.

Place the bowls opposite each other across the center of a microwave oven.
]

Or:
[
2.Place a 3- or 4-inch diameter casserole dish or similar container at the center 
of an 8- or 9-inch glass piepan.

Pour/spoon the batter into the space around the center utensil.

Place the pan in a microwave oven.
]

If using processor:
Heat until mashed potato consistency, 8 minutes 55 seconds in a 1000 watt 
microwave oven.

If using blender:
Heat until mashed potato consistency, 9 minutes 55 seconds in a 1000 watt 
microwave oven.

----------------------------------
Math: (if using processor, 3 ounces acorn squash)
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 11.1 ounces ounces X 20 equals 222 seconds.
Dry weight is total weight minus total water (11.1 - 7) = 4.1 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 4.1) = 4.1 ounce.
Water to remove is total water minus water left in (7 - 4.1) = 4.9 ounces.
Plus to evaporate excess water 46 x 4.9 equals 225 seconds.
Plus to replace heat conducted to air: 225/60 minutes times 14 seconds per minute =
52 seconds plus 52/60 X 14 is 12 for a
total of 64 seconds heat losses to air. 

Formula assumes mustard green is 80 percent water, 
beans absorb 1.5 of their weight in water when soaked and boiled,
boiled beans include 1 eighth cup cooking water, 
canned beans are 60 percent water, or 1.2 ounces water.
Losses are 14 seconds per minute of time at boiling temperature)
-------------------------------------


makes one portion large enough for 3/4 of a light meal or about half
of a large meal

Good if you like mild flavors, most of the taste is sweetness and walnut, 
  slight sharpness, can't taste mustard otherwise, squash just noticeable.


(bean note)
[
For me, it's easiest to make a batch of kidney bean puree and freeze it
so it can be used as needed.
Soak the beans 24 hours.

Drain.

Put into a metal pan:
 1 half cup beans and 1 and 1 quarter cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat until
beans are soft, 1 hour 20 minutes.

Put the hot container in a pan of cold water to cool for perhaps 5 minutes.

Put the drained beans in a food processor, reserving the liquid.

Process to a almost smooth, toothpaste-thick consistency by adding just enough
liquid (from the liquid the beans cooked in) to enable flow in the processor.

Divide the beans equally into 4 containers.

Put 1/4 cup of the beans into a portion and/or mixing bowl.

Freeze unused portion for later use.
]

(bean flour note)
[
Put 1 eighth cup black bean flour and 1/8 cup water into a microwaveable container

Heat, covered for 1 minute in a 1000 watt microwave oven. Mixture should
become boiling hot.

Put the hot container in a pan of cold water to cool for about 5 minutes.
]


marker 49










20090625b
mustard green squash grain seed

3 ounces fresh mustard greens
  or 3 ounces any other strong flavored greens such as collards, kale
  or 2 ounce canned mustard greens, free water pressed out
1 ounce acorn or butternut squash, remove the skin
  or 1 ounce carrot
1 tablespoon plus 1 teaspoon (.5 ounce) sugar
1 tablespoon (.3 ounce) chestnut flour
  or 2 tablespoons boiled 30 percent added oil non roasted
  sunflower seed butter plus 2 teaspoons powdered bell pepper
2 tablespoons oats flour
  or 2 tablespoons whole grain flour
3 tablespoons (1 ounce) sunflower seeds
  or 2 teaspoons canola oil
  or 2 tablespoons non roasted tahini
2 pinches salt
1 half cup (4 ounces) water

Using a scissors, remove the leaf rib from mustard greens to yield 2 ounces.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is about 2 and 1 half ounces greens.

Put the greens slaw into a 2-cup or larger blender and add:
 1 ounce carrot or squash,
 3 tablespoons non roasted sunflower seeds,
 1 tablespoon plus 1 teaspoon sugar,
 2 pinches salt,
if using a processor, 3 eighths cup water and
   reduce heat time by 1 minute,
if using a blender, 1 half cup water.

Run the blender until smooth.

To the blender add
1 tablespoon chestnut flour and 2 tablespoons oats flour.

Run until mixed.

Divide the batter equally into 3 3-inch diameter microwaveable bowls.

Place the bowls in a circle around the center of a microwave oven.

For a mash consistency:
[
Heat to 50 percent water, 6 minutes in
a 1000 watt microwave oven.
]

For a biscuit consistency:
[
Heat to firm and concentrate flavor, 8 minutes in
a 1000 watt microwave oven.
-----------------------------------
Math: (using a blender, heating to biscuit consistency)
Add 5 seconds for oven to begin heating.
Plus 25 seconds to heat dishes.
To raise to boiling: 20 seconds per ounce times 8.85 ounces = 177 seconds.
Dry weight is total weight minus water (8.85 - 5.8) = 3 ounces.
Water to leave in is 25/75 X 3 = 1 ounce.
Water to remove is total water minus water left in (5.8 - 1) = 4.8 ounces.
To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
To replace heat lost to air: 221/60 X 12 seconds per minute = 44 seconds
plus 44/60 X 12 = 9 for a total of 53 seconds.

Assume 2 ounce greens slaw at 80 percent water, green slaw contains about
1 half ounce cooking water left in, squash is 80
percent water, carrot is 90 percent water
-----------------------------------

Flip the biscuit over.

If gooey enough that large bits of food stick onto a finger, heat another
1 minute.

If gooey enough that tiny bits of food stick onto a finger, heat another
45 seconds.

If moist and sticky, allow to dry for a couple of minutes.
]

To reduce taste fatigue alternate eating the greens with
boiled peanuts, perhaps with a pinch of salt or
*Roasted peanuts and a 1 or 2 ounce piece of raw fruit or vegetable.

Definite chestnut flavor, moderately bitter/sweet/tangy, very moist biscuit consistency/texture.

*leach twice, heating 2 minutes, put between paper towels, 
lightly press and slightly roll, roast 2 minutes,



marker 50








20090706a (for a larger portion, could use 20090727e)
  similar to 20090727e which uses 1 ounce mustard greens instead of 3,
    uses 3 ounces potato instead of 1 ounce, uses
    2 tablespoons rolled oats instead of 1 tablespoon, uses
    2 tablespoons sugar instead of 1 tablespoon plus 2 teaspoons,
    uses 1 quarter teaspoon salt instead of 1 eighth teaspoon

mustard green potato grain seed bean
mustard green potato grain seed peanut

2 ounces mustard green
  or 1 ounce watercress
  or 1 half ounce watercress plus 1 half ounce squash or carrot or spinach or lettuce
   or asparagus
 or 1 ounce spinach (can be frozen)
 or 1 half ounce very bitter lettuce plus (1 half ounce butternut squash or
   1 half ounce carrot or 1 tablespoon water)
 or 1 half ounce cilantro, do not leach
 or 1 quarter ounce parsley, do not leach
1 quarter cup (1.3 ounce) non roasted sunflower
  or 3 tablespoons 30 percent added oil non roasted sunflower seed butter
   seeds(use the seed butter if your processor is low speed or will not flow
      with the seeds)
   or 1 quarter cup non roasted pumpkin seed
  or 3 tablespoons roasted tahini
1 (.25 ounce) tablespoon rolled oats
  or 1 tablespoon whole grain flour
1 ounce potato, peel removed
 or 1 ounce apple (see 20090620b)
 or 2 tablespoons apple fiber powder
 or 2 teaspoons apple powder plus 2 tablespoons water
1 quarter cup boiled or canned beans
  or 1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup blanched skinless peanuts
1 tablespoon non roasted, no hull sunflower seed
  or 2 teaspoons nut or seed butter such as tahini
  or 1 teaspoon (.15 ounces) canola oil
1 tablespoons plus 2 teaspoon (.85 ounce) sugar
1 eighth teaspoon salt
1 half cup (4 ounces) water

If using dried whole beans or peanuts:
[
Into a metal pan put 1 eighth cup peas or beans or peanuts
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes
for most beans or whole dried peas; heat 20 minutes for skinless peanuts.
]

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan.

Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato slices into the pan with the mustards greens and water.

Heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.



Into a high 
speed 2 cup or larger blender/processor put:
 1 tablespoon rolled oats,
 1 quarter cup sunflower seeds,
 if using, 1 quarter cup canned beans,
 1 tablespoon sunflower seed,
 1 tablespoon plus 2 teaspoons sugar, 
 1 eighth teaspoon salt, and
 1 half cup water.

If boiling beans or peanuts: 
[
when the beans or peanuts are done heaing,
pour into a strainer to get rid of water. 

Dump bean or peanuts back into cooking pan.

Add a cup or so water to rinse and cool so heat does not
damage processor.

Add the peanuts to the processor.
]

When the greens/potato is finished heating,
Remove water from the greens/potato by pouring into a strainer.

Dump the greens/potato back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 2 and 1 half ounces, or so, greens/potato.

Add the greens/potato to the processor.

Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 3 4-inch bowls, place the bowls
opposite each other across the center of a microwave oven with
about 2 inches between the bowls.) 

(2. Place a 2 inch glass tumbler or similar container at the 
center of a 7-inch bowl with sides at least 4 inches higher than the 
batter and pour the batter around the tumbler.)

(3. Place the batter in a 4-inch diameter mug with sides at least 4 inches
higher than the batter to prevent boilover.

(4. Place a 4-inch diameter round casserole dish or bowl at the center
of a 11 inch piepan and pour/spoon the batter around the casserole dish.
Heat to thicken, total 8 minutes 15 seconds in a 1000 watt oven.

--------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling temperature: 10.3 ounces X 20 seconds per ounce equals 206 seconds.
Dry weight is total weight minus total water (10.3 - 6.3) = 4 ounces.
Water to leave in is 33/67 times (4) = 2 ounces.
Water to remove is total water minus water to leave in (6.3 - 2) = 4.3 ounces.
To evaporate excess water: 46 seconds per ounce X 4.3 ounces = 198 seconds.
Plus to replace heat lost to air: 198/60 X 14 = 47 plus 47/60 X 14
  is 57 seconds.

(assumes greens slaw is 80 percent water, 1 half ounce cooking water is left in
greens slaw, potato is 80 percent water, and the  final product is about 1 third water)
--------------------------

If desired, for more uniform moisture distribution, flip biscuits over 
when just out of oven so that the bottom of each biscuit dries.

Eat at the start of a meal when taste is peaked by hunger, otherwise 
might be too mild flavored to be delicious.

Makes about 2 thirds of a light meal. 

For a complete light meal, also have 2 ounces roasted peanuts and
a couple of ounces of fruit and/or vegetable.

About equal amounts of sweetness, bitterness, saltiness, starchiness; 
mild mustard green flavor, moist muffin texture. 


marker 51







20071018
Mackerel mustard greens chestnuts grain
mackerel mustard green grain seed

2 ounces mustard greens
1 ounce canned mackerel
3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon (.3 ounce) raw whole corn flour
1 tablespoon (.3 ounce) chestnut flour
1 pinch salt
if using processor, 1 quarter cup water,
if using blender, 3 eighths cup water,
total: 6.1 ounces, 3.7 ounces water (if using processor)

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 ounces or so greens.

Put all ingredients into a 1- or 2-cup processor or blender.

Run until smooth, 4 to 6 minutes.

Divide the batter equally into 2 1-cup bowls.

Place the bowls opposite each other across the center of
a microwave oven.

Heat to a mash consistency.

If using processor heat 2 minutes 5 seconds in a 1000 watt microwave.

If using blender heat 3 minutes 5 seconds in a 1000 watt microwave.

--------------------------
Math: (if using processor)
Plus 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling temperature: 6.1 ounces X 20 seconds per ounce equals 122 seconds.
Dry weight is total weight minus total water (6.1 - 3.7) = 2.4 ounces.
Water to leave in is 50/50 times (2.4) = 2.4 ounces.
Water to remove is total water minus water to leave in (3.7 - 2.4) = 1.3 ounce.
To evaporate excess water: 46 seconds per ounce X 1.3 ounce = 60 seconds.
Plus to replace heat lost to air: 60/60 X 14 = 14 plus 14/60 X 14
  is 17 seconds.

(assumes greens slaw is 80 percent water, 1 half ounce cooking water is left in
greens slaw, and the  final product is about 50 percent water)
--------------------------

Serve with a side of boiled peanuts or boiled and salted beans or baked beans.


marker 52



20071020
Mackerel mustard greens chestnuts grain peanut
mackerel mustard green grain seed peanut

2 ounces mustard greens
1 ounce canned mackerel
3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon (.3 ounce) raw whole corn flour
1 tablespoon (.3 ounce) chestnut flour
1 eighth cup blanched skinless peanuts
  or 1 eighth cup dried beans
  or 1 quarter cup canned beans
1 pinch salt
if using processor, 3 eighths cup water,
if using blender, 1 half cup water,
total: 9.1 ounces, 5.9 ounces water (if using processor)

Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.

Cut 1 ounce mustard greens every inch.

Put the greens and 2 cups water into a metal pan and heat on a cooktop
until boiling, about 8 minutes.

Press the greens down into the water.

Heat on low for 30 minutes.

If using dried whole beans or peanuts:
[
Into a metal pan put 1 eighth cup peas or beans or peanuts
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes
for most beans or whole dried peas; heat 20 minutes for skinless peanuts.
]


Remove water from the greens by first pouring into a strainer.

Dump the greens back into the heating pan.

Add a cup or so water to rinse.

Strain again.

Yield is 1 ounces or so greens.

If boiling beans or peanuts: 
[
when the beans or peanuts are done heaing,
pour into a strainer to get rid of water. 

Dump bean or peanuts back into cooking pan.

Add a cup or so water to rinse and cool so heat does not
damage processor.

Add the peanuts to the processor.
]

Put all ingredients into a 1- or 2-cup processor or blender.

Run until smooth, 4 to 6 minutes.

Divide the batter equally into 3 1-cup bowls.

Place the bowls in a circle around the center of
a microwave oven.

Heat to a mash consistency.

If using processor heat 6 minutes 15 seconds in a 1000 watt microwave.

If using blender heat 7 minutes 15 seconds in a 1000 watt microwave.

--------------------------
Math: (if using processor)
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling temperature: 9.1 ounces X 20 seconds per ounce equals 182 seconds.
Dry weight is total weight minus total water (9.1 - 5.9) = 3.2 ounces.
Water to leave in is 50/50 times (3.2) = 3.2 ounces.
Water to remove is total water minus water to leave in (5.9 - 3.2) = 2.7 ounce.
To evaporate excess water: 46 seconds per ounce X 2.7 ounce = 124 seconds.
Plus to replace heat lost to air: 124/60 X 14 = 29 plus 29/60 X 14
  is 36 seconds.

(assumes greens slaw is 80 percent water, 1 half ounce cooking water is left in
greens slaw, and the  final product is about 50 percent water)
--------------------------

Serve with a side of a couple of ounces of fruit such as melon,
cherries, grape, tangerine or apple.


marker 53