recipes_for_vegetables/recipes using potatoes
For the purposes of these recipes, 1 pinch salt is equal to 1/32 teaspoon or
about .15 grams or an amount the size of 3 or 4 grains of wheat or rice.

20090331d
Tomato spinach squash seed grain pate and Potato bean grain cake

Ingredients in Potato grain bean cake:
2 tablespoons (.8 ounce before boiling, 2 ounces after boiling) dried beans, 
  or 1 quarter cup canned beans
1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon non roasted, no hull sunflower seed
  or 2 teaspoons nut or seed butter such as tahini
  or 2 teaspoons (.3 ounce) canola oil
3 ounces potato
  or 3 ounces mild rutabaga
2 teaspoons sugar
1 eighth teaspoon salt in cake
3 eighths cup water (this is water left from boiling beans and potato)
total: 8.9 ounces, 6.9 ounces water

Ingredients in tomato spinach squash grain seed pate:
1 ounce spinach
1 ounce mild butternut squash
  or 1 half ounce strong flavored butternut squash
  or 1 ounce canned pumpkin puree
3 tablespoons sunflower seeds
  or 1/8 cup nut or seed butter
2 teaspoons olive or canola oil
  or 1 tablespoon extra sunflower seed
1 ounce tomato
1 tablespoon whole wheat flour 
1 tablespoon sugar
3 packets apartame sweetner, or to taste
3 pinches salt
1 quarter cup water
total: 7.1 ounce, 4.5 ounces water

If using dried whole beans and boiled potato:
[
Into a metal pan put 1/8 cup dried beans and 1 cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour and 20 minutes.
]

If using dried whole beans and raw potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

When beans have boiled 40 minutes, add the potato to the pan of beans.
]

If using canned beans and raw potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 1 half cup water plus 1 tablespoon into a metal pan.

Heat on a cook top until boiling, reduce heat to low, heat 30 minutes.
] 

If using rutabaga:
[
Remove outer rind from rutabaga.

Cut 3 ounces rutabaga into 1 quarter inch thick slices.

Put the slices and 3 cups water into a metal pan or
pressure cooker.

If using peanuts or blackeyed peas, add them to the 
rutabaga/water combination.

Heat on a cooktop until water in pan is boiling or 
pressure cooker is full pressure.

Reduce heat to low.

If using a metal pan, heat 30 minutes.

If using a pressure cooker heat 15 minutes.
]

Put into a 2 cup or larger blender:
 1 tablespoon grain flour,
 1 tablespoon sunflower seed,
 if using potato, 2 teaspoons sugar,
 if using rutabaga, 1 tablespoon sugar, and
 1 eighth teaspoon salt.

If using potato:
When the potato/beans are done heating, 
set the pan in cold water to cool for a couple of minutes
so blender is not damaged by heat.

If using rutabaga and dried beans:
[
Pour rutabaga/beans/water into a strainer to eliminate water.
Discard water.

Add 1 quarter cup water to processor or 3 eighths cup water to blender.
]

Pour/spoon the beans/potato/water into the blender.

Run until desired smoothness is achieved, perhaps 2 to 3 minutes.

Add 0 to 3 packets sweetner, according to taste.
(3 packets added when tested)

Either:
[
1. Eat the batter as is.
]

Or:
[
Divide the batter equally into 3 4-inch diameter 1-cup or larger microwaveable bowls.

Arrange the bowls in a cirlce around the center of a microwave oven.

Heat until thickened to a mashed potato consistency, 5 minutes on full power in a 1000 watt microwave oven or in a 600 watt oven, heat 7 minutes 30 seconds.

----------------------------------------------------
Math:
plus 5 seconds for oven to start heating
plus 20 seconds to heat dishes
To heat to boiling: 8.9 ounces ounces X 20 equals 179 seconds.
Dry weight is total weight minus total water (8.9 - 6.9) equals 2 ounces
Water to leave in is (60 part water)/(40 part dry weight) times dry weight = 3/2 X 2 equals 3 ounces.
Water to remove is total water minus water to leave in (6.9 - 3) 
  equals 3.9 ounces.
To evaporate excess water: 3.9 ounces water X 46 seconds per ounce equals 179 seconds.
Plus  to replace heat losses to air: 179/60 times 12 = 36 seconds
  plus 36/60 X 12 = 7 for a total of 44 seconds.
  (assumes apple and cilantro is 90 percent water, .44 ounce water will be
left in biscuit so final product is about 10 percent water, looses are 5 seconds for
heating to start, 20 seconds to heat dishes, and 12 seconds
for each minute of boiling temperature for heat loss to air)
Assume potato and tomato is 90 percent water, squash and spinach are 80 percent water.
------------------------------------------------
]

Into a 1-cup or larger processor put:
 1 ounce spinach,
 1 ounce squash,
 3 tablespoons (1 ounce) sunflower seed, 
 1 ounce tomato,
 1 tablespoon (.5 ounce) sugar,
 2 teaspoons (.3 ounce) oil
   or 1 tablespoon sunflower seed,
 1 tablespoon (.3 ounce) wheat flour,
 3 packets aspartame
 3 pinches salt, and
 1 quarter cup water.

Run until smooth, about 4 to 6 minutes.

To serve, pour the blenders contents into a bowl or mug.

Eat the milder Potato bean cake first.

Makes enough for a large meal, perhaps add a side of Blueberries And Strawberries
or any kind of fruit.

For variation, eat 1/2 of cake by itself, eat the second half of cake
spread with 1/2 the topping, then eat the second half of the topping
by itself.

Makes a large, low calorie meal by itself. If making
the biscuit only, for a large meal serve with a raw vegetable
such as a carrot or a couple slices of yam and a piece of fruit such
as 1/2 apple, and, perhaps, side dishes of an ounce or so of meat
and a handful of nuts such as raw cashews, almonds, or pumpkin seeds.

Potato grain bean cake, moderate potato flavor, slightly bitter, biscuit/
muffin texture/consistency. 

Tomato spinach squash grain seed, moderately: bittersweet, tangy; mildly: starchy salty; 
slightly spinach flavored, tomato flavored; thin pudding consistency.




20070919
Hummus bell pepper tomato potato

1 ounce fresh tomato
1 ounce red, orange, or yellow sweet bell pepper
1/4 cup water
1/4 cup chickpea flour
2 ounces fresh new potato
2 tablespoons raw tahini
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/2 teaspoon lemon juice
1/2 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon salt

Mix the water and chickpea flour.

Peel the potato.

Cut the potato into 1/2 inch pieces.

Add the potato to the chickpea/water mixture.

Heat, covered, in a 1000 watt microwave oven on full power for 2 minutes 
20 seconds.

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

Remove seeds and stem from the bell pepper.

Into the processor put the bell pepper, tahini, oil, lemon 
juice, sugar, and salt.

Add the cooled chickpea mixture to the processor.

Add 1/8 cup water.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mixture doesn't flow when processing add 1 tablespoon water at a time,
until mixture flow.

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

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Toss.

Makes 1 to 2 servings, a whole recipe would make a large meal.

If used as two servings add a side dish such as a small muffin, trail mix, or
fruit.





20071009
  similar 20071013a which processes bell pepper and potato
  into a smooth puree
Hummus bell pepper tomato potato

1 1/2 ounces bell pepper.
1/2 cup water
1/4 cup chickpea flour
2 ounces potato (new potato this trial)
2 tablespoons raw tahini
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/2 teaspoon lemon juice
1/2 teaspoon sgr
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 ounces fresh tomato

Cut the bell pepper into 1/2 inch pieces.

Put the bell pepper into a microwaveable bowl.

Add 1/2 cup water.

Heat on full power for 3 minutes, then 4 minutes on low (15 percent)
power.

Peel the potato, cut into 1/2 inch pieces.

Add the potato to the bowl with the bell pepper.

Add the chickpea powder to the bowl.

Stir.

Heat until boiling hot, about 1 minute 30 seconds.

Put the hot mixture into a metal pan.

Set the metal pan in cold water to cool for several minutes.

Into the processor put the tahini, oil, lemon 
 juice, sugar, and salt.

Add the cooled chickpea/bell pepper/potato mixture to the processor.

Add 1/8 cup water.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mixture doesn't flow when processing add 1 tablespoon water at a time,
until mixture flow. (none added this trial)

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

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Toss.

Makes 1 serving large enough for a large meal

Has a pretty bright light green color.

Before adding the garlic powder and flour, it tastes a lot like roasted
 peanut butter.








20071013a
Hummus bell pepper tomato potato grain seed bean

1 ounce bell pepper.
1/8 cup chickpea or fava bean flour plus 3 tablespoons water
  or 1 quarter cup boiled or canned beans
2 ounces fresh new potato
2 tablespoons nut or seed butter such as tahini
  or 3 tablespoon non roasted, no hull sunflower seeds
  or 1 quarter cup California walnuts plus 1 teaspoon sugar
1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon sugar
optional: 3 packets aspartame
1/8 teaspoon plus 2 pinches salt
2 ounces fresh tomato 

Peel the potato to yield 2 ounces.

Cut 1 ounce bell pepper and 2 ounces potato into pieces appropriate for
your 2-cup or larger food processor.

Put into a 2 cup or larger processor:
 1 ounce bell pepper,
 2 ounces potato,
 1 tablespoon whole wheat flour,
 if using, 1/8 cup chickpea flour plus 3 tablespoons water
 if using, 1 quarter cup boiled or canned beans
 4 tablespoons (1 quarter cup) sunflower seeds
 1 tablespoon sugar
 optional: 3 packets aspartame (tested with 3 packets aspartame)
 1/8 teaspoon plus 2 pinches salt
 1 quarter cup water

Process into a smooth batter, about 4 minutes.

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

Heat, covered, on full power until boiling hot, about 3 minutes 30 seconds in a 1000 watt
oven, then 6 minutes on low (15 percent)
power to make the bell pepper mild.

Cut 2 ounces tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Makes 1 serving large enough for a light meal, can also be
used as a dip for raw vegetables such as broccoli, cauliflower, sweet
potato, carrot and even butternut squash.

Has a pretty light green color.

Prominently bittersweet, tangy; moderately tomato flavored;
mildly bell pepper flavored, starchy, salty; 
slightly: potato flavored, biting; 
mash consistency.







20071022
  similar to 20071118 which heats potato/flax/bean
  into a biscuit; bell pepper/seed is processed into
  a sauce and spread on biscuit
Bell pepper potato bean seeds grain

2 ounces red, yellow, or orange sweet bell pepper
2 tablespoon freshly ground flax seed 
2 ounces potato
1/8 cup bean flour, garbanzo, fava, or other
  or 2 ounces boiled or canned beans
  or 1/4 cup refried beans 
  or 1/4 cup unseasoned cooked bean puree
1/4 cup sunflower seed meal (1 1/2 ounces)
  or 1/4 cup raw, no hulls, whole sunflower seed 
  or 1/8 cup raw sunflower seed butter, see note *(this trial)
  or 1/4 cup California walnuts plus 1 teaspoon sugar
1 tablespoon sugar
1 eighth teaspoon salt
1 tablespoon whole oats flour

Peel the potato and cut it into 3/8 inch pieces.

Put the potato into a microwaveable dish.

Cut bell pepper into 1 inch pieces and add to dish.

Add to dish:
 1/8 cup flax seed meal,
 if using, 1/8 cup bean flour, and
 1/4 cup water.

Stir.

Heat, covered, on full power until boiling, 2 minutes and 30 seconds in a 1000 watt oven, 
then 6 minutes on low (15 percent) power.

Put the bell pepper/potato/flax/bean mixture into a metal bowl or pan.

Set the bowl in a pan of cold water to quicken cool down.

Into a 2-cup or so, processor put: 
the cooled bell pepper/potato/flax/bean mixture, 
 1/4 cup sunflower seeds,
 if using, 1 quarter cup canned or boiled beans, 
 1 tablespoon sugar, and
 1 eighth teaspoon salt.

Run until smooth, about 3 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 oats flour. 

Run until uniform.

Taste, if desired, add aspartame sweetener.

Makes enough for a light meal or 3/4 of a 
large meal. 

For a full large meal, add a side of Blueberries And Strawberries
or any kind of fruit and/or 1 or so ounces fish or other meat.

* note: * Make in a batch that fills a food processor 1/3 to
 1/2 full. Process raw sunflower seed until a fine powder/meal 
is produced, perhaps 2 minute processing time. Add about 1 
tablespoon canola oil for each 1/2 cup of meal. Process again 
until desired smoothness if achieved, perhaps 45 seconds 
processing time.






20071118
  similar to 20071022 which processes all ingredients
   together and batter is eaten without heating to thicken
Bell pepper potato bean seeds grain

In potato flax biscuit:
2 tablespoon (.85 ounce) freshly ground flax seed 
  or 2 tablespoons whole grain flour
2 ounces potato
1/8 cup (.8 ounce) bean flour: fava, garbanzo, or other
    plus 1 eighth cup water
  or 2 ounces boiled or canned beans 
  or 1/4 cup refried beans 
total: 4.85 ounces, 2.8 ounces water

In bell pepper seed topping:
2 ounces red, yellow, or orange sweet bell pepper
3 tablespoons non roasted, no hull sunflower seed 
  or 1/4 cup sunflower seed meal (1 1/2 ounces) (1/3 c loose packed, 2 ounces)
  or 1/8 cup nut or seed butter such as tahini or
    sunflower seed butter, see note *
  or 1/4 California walnuts plus 1 teaspoon sugar
1 tablespoon sugar
2 pinches salt
1 tablespoon whole oats flour
  or 1 tablespoon other whole grain flour

Peel 2 ounces potato and cut it into 1 inch pieces.

Into a 1- or 2-cup processor put:
 2 ounces potato,
 if using 1 quarter cup canned beans.

Process until as smooth as practical, if needed,
add water 1 tablespoon at a time, just enough
to get the mixture to circulate while processing.

Put into a mixing bowl:
 the potato(/bean),
 1/8 cup flax seed meal,
 if using, 1/8 cup bean flour and 1/8 cup water. 

Stir.

Pour the mixture onto a plate and spread into 
a layer about 1/4 inch thick.

Form into a flattened donut shape by making
a 2 inch hole at the center.

Heat in a microwave oven on full power for 
3 minutes 30 seconds in a 1000 watt oven.

--------------------------------
Math:
5 seconds for oven to begin heating.
Add 10 seconds to heat plate.
To raise to boiling: 4-1/2 ounces X 20 seconds per ounce = 90 seconds.
Dry weight is total weight minus water (4.85 ounces - 2.8 ounces) =
2 ounces.
Water to leave in is ((1 part water)/(2 parts dry weight)) times (dry weigth) =
1/2 X 2 = 1 ounce.
Water to remove is total water minus water left in (2.8 ounces - 1 ounce) = 1.8 oucnes.
To remove water: 46 seconds per ounce times 1.8 ounces = 83 seconds.
To replace heat losses to air while boiling: 12 seconds per minute times
83/60 minutes = 17 seconds plus 17/60 times 12 = 3 for a total of 20 seconds.
---------------------------------

Into a processor put: 
 2 ounces bell pepper,
 3 tablespoons sunflower seeds,
 1 tablespoon sugar, and
 2 pinches salt.

Run until smooth, about 3 minutes, if needed,
add water 1 tablespoon at a time, just enough
so mixture circulates while processing.

Into the processor put 1 tablespoon oats flour 

Run to mix until uniform.

Taste, if desired, add aspartame or sucralose sweetener.

Cut the cake loose from the plate with a knife or
spatula so it will be  easier to eat.

Spread the bell pepper mixture on the cake.

Makes enough for an light meal or 3/4 of a 
large meal. 

For a full large meal, add a side of Blueberries And Strawberries
or any kind of fruit

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.
Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.





20071220
  similar to 20080125 which puts bell pepper into
  biscuit and uses no bell pepper in topping sauce
  made of carrot, oat flour, chestnut flour
Bell pepper carrot potato bean seeds grain

Biscuit ingredients:
1 tablespoon whole grain flour
1 tablespoon freshly ground flax seed
  or 1 tablespoon whole grain flour 
2 ounces potato
1/8 cup bean powder: fava or garabanzo or other
  or 1 quarter cup (2 ounces) boiled or canned beans
  or 1/4 cup refried beans 
total: 4.8 ounces, 2.8 ounces water

In sauce topping:
2 ounces red, yellow, or orange sweet bell pepper
2 ounces mild carrot
  or 1 ounce strong flavored carrot
1/4 cup sunflower seed meal (1 1/2 ounces) (1/3 c loose packed, 2 ounces)
  or 1/4 cup raw whole sunflower seed 
  or 1/8 cup raw sunflower seed butter, see note *(this trial)
  or 1/4 California walnuts 
1 tablespoon olive or canola oil
  use 2 teaspoon if using sunflower seed butter that contains the 
  other 1 tsp oil
1 tablespoon sugar
2 pinches salt
1 tablespoon whole oats flour

Peel 2 ounces potato and cut it into 1 inch pieces.

If using bean flour:
[
Process the potato into a slaw.

Put into a mixing bowl:
 the potato,
 3 tablespoons flax seed meal,
 1/8 cup bean flour, and
 3 tablespoons water.
 
Stir.
]

If using boiled or canned beans:
[
Put into a 1- or 2-cup processor:
 2 ounces potato, and
 1/4 cup boiled or canned beans.

Run until smooth.

Add 1 tablespoon whole grain flour and
1 tablespoon flax seed meal.

Run to mix, about 30 seconds.
]
 
Pour the mixture onto a plate and spread into a layer about 1/4 inch thick.

Form into a flattened donut shape by making a 2 inch hole at the center.

For a moist, soft consistency:
Heat the donut-shaped cake in a microwave oven on full power for 3 minutes 
  40 seconds in a 1000 watt oven.

--------------------------------
Math: (if using canned beans)
5 seconds for oven to begin heating.
Add 10 seconds to heat plate.
To raise to boiling: 4.8 ounces X 20 seconds per ounce = 96 seconds.
Dry weight is total weight minus water (4.8 ounces - 2.6 ounces) =
2.2 ounces.
Water to leave in is ((1 part water)/(3 parts dry weight)) times (dry weigth) =
1/3 X 2.2 = .7 ounces.
Water to remove is total water minus water left in (2.6 ounces - .7 ounce) = 1.9 oucnes.
To remove water: 46 seconds per ounce times 1.9 ounces = 87 seconds.
To replace heat losses to air while boiling: 12 seconds per minute times
87/60 minutes = 17 seconds plus 17/60 times 12 = 3 for a total of 20 seconds.
---------------------------------


Into a 1- or 2-cup processor put: 
 2 ounces bell pepper,
 2 ounces carrot,
 1/4 cup sunflower seeds,
 1 tablespoon oil,
 1 tablespoon sugar, and
 2 pinches salt.

Run the processor until smooth, about 3 minutes.

Into the processor put 1 tablespoon oats flour.
 
Run to mix until uniform.

Cut the cake loose from the plate with a knife or spatula so it will be
 easier to eat.

Spread the bell pepper mixture on the cake.

Makes enough for an large lunch or a light supper. For a full large meal, 
add a side of Blueberries And Strawberries or any kind of fruit.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. 
Process the raw sunflower seed until a fine powder/meal is produced, 
perhaps 2 minute processing time. Add about 1 tablespoon canola oil 
for each 1/2 cup of meal. Process again until desired smoothness if 
achieved, perhaps 45 seconds processing time.







20080429
  similar to 20071022 which has batter eaten 
  without heating to thicken and uses 1 ounce
  or so sunflower seed and no chestnut flour

Bell pepper potato bean seed grain
2 ounces red bell pepper
3 ounces fresh potato
1/8 cup bean powder: fava or garabanzo or other
  or 1 quarter cup (2 ounces) boiled or canned beans
1 tablespoon flax meal plus 2 tablespoons whole wheat flour 
  or 3 tablespoons (1.2 ounces) whole grain flour
3 tablespoon (1 ounce) chestnut flour
1 tablespoon (.5 ounce) sugar
1 tablespoon (.5 ounce) canola oil
  or 2 tablespoons non roasted, no hull sunflower seed
1/8 teaspoon salt
total: 10.2 ounces, 5.2 ounces water
  
Cut 2 ounces bell pepper into 1/2 inch pieces.

Put the bell pepper and 1 tablespoon water into a microwaveable bowl.

Heat covered in a 1000 watt microwave oven for 1 minute 
(1 minutes 40 seconds if frozen) on full
power, then 6 minutes on low.

2-1/2 oz X 20 seconds per ounce plus 20 seconds to heat
dish and etc.
 
Put the pepper onto a plate to cool for a minute or so.

Peel a 3 ounce piece of potato.

Cut the potato into 1/4 inch pieces.

Process in a 1- or 2-cup blender/ smoothie maker or 1 cup processor:
  the bell pepper,
 3 ounces potato,
 if using, 1 quarter cup boiled or canned beans,
 1 tablespoon sugar,
 1 tablespoon oil, and
 1/8 teaspoon salt.

If necessary, grab the smoothie maker firmly and bob up and down vigorously for a few
seconds to get flow started.

Run until desired smoothness is achieved, perhaps 3 minutes.  (smoothie tt)

Put the bell pepper/potato slurry into a mixing bowl.

Add to the bowl:
 if using, 1/8 cup bean flour,
 1 tablespoon flax meal,
 2 tablespoons grain flour, and
 3 tablespoons chestnut flour.

Mix.

Spoon the mixture onto a 10 inch plate.

Shape into a flattened donut shape with a 4 inch diameter hole.

Pour the potato/bell pepper mixture into the 4 inch diameter hole.

Put the plate into a microwave oven.

For a very moist somewhat gooey consistency
using a 1000 watt microwave oven:
Heat until firm, about 5 minutes 15 seconds
if using bean flour; about 6 minutes 15
seconds if using boiled or canned beans.

For a firmer, drier consistency heat about 45
seconds more.

--------------------------------
Math: (if using canned beans)
5 seconds for oven to begin heating.
Add 10 seconds to heat plate.
To raise to boiling: 10.2 ounces X 20 seconds per ounce = 204 seconds.
Dry weight is total weight minus water (10.2 ounces - 5.2 ounces) =
5 ounces.
Water to leave in is ((1 part water)/(2 parts dry weight)) times (dry weigth) =
1/2 X 5 = 2.5 ounces.
Water to remove is total water minus water left in (5.2 ounces - 2.5 ounce) = 2.7 oucnes.
To remove water: 46 seconds per ounce times 2.7 ounces = 124 seconds.
To replace heat losses to air while boiling: 12 seconds per minute times
124/60 minutes = 25 seconds plus 25/60 times 12 = 5 for a total of 30 seconds.
---------------------------------

When the microwaved dish is done heating, 
let it cool for a couple of minutes.

Serve warm (1 minute heat time) or cold.

Makes a medium sized meal for one person or serve 
with a side of fruit or vegetable such as saueruben or
Pumpkin wafer* and perhaps an ounce, or so, of meat, 
for a large meal.

Definite bell pepper flavor, pleasantly mildly: sweet, starchy,
saltly; chestnut contributes its flavor as a sort of intensity,
slightly sharp/bitter, moist biscuit texture/consistency.





20080125
  similar to 20071220 which puts bell pepper into the
  the sauce topping along with carrot and sunflower seed
Bell pepper carrot potato bean seeds grain

In biscuit:
2 ounces green sweet bell pepper
2 tablespoons (.8 ounce) whole grain flour
1 tablespoon (.4 ounce) freshly ground flax seed 
  or 1 tablespoon whole grain flour
2 ounces potato
1/8 cup bean powder: fava or garabanzo or other
  or 1 quarter cup (2 ounces) boiled or canned beans
  or 1/4 cup refried beans
1 tablespoon (.3 ounce) non roasted, no hull sunflower seed 
  or 1 teaspoon canola oil
2 teaspoons (.3 ounce) sugar
total: 7.8 ounces, 4.4 ounces water

In topping sauce: 
2 ounces carrot
1/8 cup chestnut flour
  or 1/4 cup raw whole sunflower seed 
  or 1/8 cup raw sunflower seed butter, see note *
  or 1/4 California walnuts
2 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon olive or canola oil
  (use 2 teaspoon if using sunflower seed butter that contains the 
  other 1 teaspoon oil)
1 teaspoon sugar
2 pinches salt
1 tablespoon whole oats flour

Peel 2 ounces potato and cut it into 1/2 inch pieces.

Cut 2 ounces bell pepper into 1/2 inch pieces.

Put into a 1 cup food processor:
 2 ounces bell pepper,
 2 ounces potato,
 if using, 1 tablespoon sunflower seed,
 if using, 1 quarter cup boiled or canned beans.

Run until smooth, about 3 or 4 minutes. 

Put into a mixing bowl:
 the potato/bell pepper slaw,
 2 tablespoons whole grain flour,
 1 tablespoon flax seed meal,
 if using, 1/8 cup bean flour plus 3 tablespoons water,
 if using, 1 teaspoon oil,
 1 teaspoon sugar, and
 1 pinch salt. 

Stir.

Pour the mixture onto a plate and spread into a layer about 1/4 inch thick.

Form into a flattened donut shape by making a 2 inch hole at the center.

Put into a 1- or 2-cup blender:
 2 ounces carrot,
 1 tablespoon water, and
 1 tablespoon oil.

Run until smooth, about 3 minutes.

Into a mixing bowl put: 
the carrot slurry,
 1 tablespoon oats flour,
 1/8 cup chestnut flour, and
 1 teaspoon sugar.

Mix until uniform.

Heat the donut-shaped cake in a microwave oven on full power for 6 minutes
on full power.

--------------------------------
Math: (if using canned beans)
5 seconds for oven to begin heating.
Add 10 seconds to heat plate.
To raise to boiling: 7.8 ounces X 20 seconds per ounce = 156 seconds.
Dry weight is total weight minus water (7.8 ounces - 4.4 ounces) =
3.4 ounces.
Water to leave in is ((1 part water)/(3 parts dry weight)) times (dry weigth) =
1/3 X 3.4 = 1.1 ounces.
Water to remove is total water minus water left in (4.4 ounces - 1.1 ounce) = 3.3 oucnes.
To remove water: 46 seconds per ounce times 3.3 ounces = 152 seconds.
To replace heat losses to air while boiling: 12 seconds per minute times
152/60 minutes = 30 seconds plus 30/60 times 12 = 6 for a total of 36 seconds.
---------------------------------

Cut the cake loose from the plate with a knife or spatula so it will be
easier to eat.

Let the cake cool and solidify for a couple of minutes.

Spread the carrot mixture on the cake.

Makes enough for an large lunch or a light supper. 
For a full large meal, add a side of Blueberries And Strawberries and
perhaps a small serving of fish or other meat
or any kind of fruit

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.
Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.




20080422
  similar to 20080429 which uses 3 ounces potato,
  and no topping sauce
Bell pepper potato grain seed bean and Carrot grain paste

2 ounces green sweet bell pepper
  or 2 ounces red sweet bell pepper (this trial)
  or .2 ounce dried bell pepper plus 1 quarter cup water 
2 ounces potato
1 tablespoon (.4 ounce) flax meal plus 2 tablespoons (.6 ounce) whole wheat flour 
  or 3 tablespoons (1.2 ounces) whole grain flour
3 tablespoon (1 ounce) chestnut flour
  or 3 tablespoons raw whole sunflower seed 
  or 1/8 cup raw sunflower seed butter, see note *
  or 1/4 California walnuts plus 1 teaspoon sugar
1/8 cup bean powder: fava or garabanzo or other
  or 1 quarter cup (2 ounces) boiled or canned beans
2 tablespoon (.6 ounce) non roasted, no hull sunflower seed
  or 2 teaspoon canola oil
1 tablespoon (.5 ounce) sugar
2 pinches salt
 total: 9.1 ounce, 4.4 ounces water

In topping:
2 ounces carrot 
  or if carrot is especiall strong, use 1 ounce carrot plus
    1 ounce other vegetable such as yam, butternut squash,
    green bean, asparagus
1 tablespoon olive or canola oil
  use 2 teaspoon if using sunflower seed butter that contains the 
  other 1 tsp oil
1 teaspoon sugar in topping
1 pinch salt
1 tablespoon whole oats flour
Peel 2 ounces potato.

Cut the potato and bell pepper into whatever size pieces are
appropriate for your 1- or 2-cup blender/smoothie maker or
processor. 

Put the pieces into the blender with 1
ounce plus 1 teaspoon water and 2 tablespoons sunflower seed. 

If using boiled or canned beans, add them to the
processor or blender.

Run to make a smooth
slurry, about 3 or 4 minutes. 

Put into a mixing bowl:
 the potato/bell pepper slaw,
 2 tablespoons grain flour,
 1 tablespoon flax seed meal,
 3 tablespoons chestnut flour,
 if using, 1/8 cup bean flour, 
 2 teaspoons sugar, and 2 pinches salt. 

Stir.

Pour the mixture onto a plate and spread into a layer about 1/4 inch thick.

Form into a flattened donut shape by making a 2 inch hole at the center.

Heat the donut-shaped cake in a microwave oven on full power until a
moist biscuit consistency is achieved:

If using bean flour and a 1000 watt microwave oven,
heat for for 5 minutes on full power.

If using boiled or canned beans and a 1000 watt microwave oven,
heat for for 6 minutes  10 seconds on full power.

--------------------------------
Math: (if using canned beans)
5 seconds for oven to begin heating.
Add 10 seconds to heat plate.
To raise to boiling: 9.1 ounces X 20 seconds per ounce = 194 seconds.
Dry weight is total weight minus water (9.1 ounces - 4.4 ounces) =
4.7 ounces.
Water to leave in is ((1 part water)/(3 parts dry weight)) times (dry weigth) =
1/3 X 4.7 = 1.6 ounces.
Water to remove is total water minus water left in (4.4 ounces - 1.6 ounce) = 2.8 oucnes.
To remove water: 46 seconds per ounce times 2.8 ounces = 129 seconds.
To replace heat losses to air while boiling: 12 seconds per minute times
129/60 minutes = 26 seconds plus 26/60 times 12 = 5 for a total of 31 seconds.
---------------------------------

Into a 1-cup blender/smoothie maker, put:
 2 ounces carrot, 
 1 tablespoon water,
 1 teaspoon sugar, and
 1 tablespoon oil

Run the smoothie maker about 5 minutes until a smooth slurry is achieved.

Either:
(1.
Into a mixing bowl put: 
the carrot slurry,
 1 tablespoon oats flour, and
 1 pinch salt.

Mix until uniform.
)

Or 
(2. If your blender will flow the mixture, add to the carrot
slurry:
 1 tablespoon oats flour, and
 1 pinch salt.

Run to mix.
)

Cut the cake loose from the plate with a knife or spatula.

Cut into six pieces and pick up to eat.
 
Let the cake cool and solidify  for a couple of minutes.

Makes enough for an large lunch or a light supper. For a full large meal, 
add a side of Blueberries And Strawberries and perhaps a small serving of 
fish or other meat or any kind of fruit.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. 
Process the raw sunflower seed until a fine powder/meal is produced, perhaps 
2 minute processing time. Add about 1 tablespoon canola oil for each 1/2 cup 
of meal. Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.

Bell pepper biscuit: definite bell pepper flavor; 
slightly: sweet, salty; 
very slightly bitter/sharp; 
moist muffin texture.

Carrot paste, mild carrot flavor; 
slightly: sweet, starchy; 
unusual flavor, very soft, moister than mashed potatoes.





Beans and potatoes with tomato soup, Version 3:
Makes 2 very large servings.

This soup is served lukewarm. It has different textures than traditional
soups and stews. The shorter cook time leaves a little crunchiness in the 
potato and chewiness in the kidney beans. Half of the potato and all the
carrot remains uncooked. The raw potato and carrot
slaw  adds texture and mouth feel. Half the potato is cooked to cut down
on the harshness that raw potato has. Half is left raw in an attempt
to improve nutrition. The carrots' flavor is less 
noticeable because they are raw. If you prefer, add them before the soup
is heated. I suppose some vitamins would be destroyed, but who knows, 
cooking might make other vitamins more available. The carrots do not need 
to be peeled. Scrub them
thoroughly to remove any grit and cut out any places that are decayed.
If the potatoes have any sprouts, cut away a small amount of potato with
the sprout. The area around the sprout is higher in a chemical that is
irritating to the human digestive system.

Ingredients.
1/4 cup raw soaked kidney beans, soak about 24 hours
1 10 ounce can condensed tomato soup
2 medium potatoes (about 6 ounces total)
2 carrots, about 6 ounces total
1 tablespoon olive or canola oil
2 teaspoons sugar

Chop 1 and 1 half potatoes into pieces about 3/8 inch across.

Add to a very deep microwaveable dish that has a cover:
tomato soup, chopped potatoes, and beans. 
The deep dish is necessary to prevent boil over.

Stir.

Heat in a microwave oven until the mixture is boiling 
throughout (about 8 minutes, then cover and heat on low for 10 minutes.

Process carrots and the other half potato in food 
processor to a fine slaw. If necessary repeatedly lift the 
processor 1/4-inch and bang it down on the counter top to jar the
mixture into the path of the cutting blades so a fine texture is
obtained.

For extra crunchiness, allow the hot mixture to cool partially before adding
carrots and raw potato.

After the potato/soup/beans is done heating, stir carrot/raw potato and 
oil into potato/soup/bean mixture.

Goes well with a side dish of granola
or trail mix. 

Or for each serving put 1/2 cup
of cornflakes into a heavy plastic bag. 

Crush the cornflakes and put them onto a plate or into a
large serving bowl. 

Spoon the bean/potato/soup mixture on top of the cornflakes.

Makes 2 very large servings. It is possible to eat the entire amount of this recipe as 
a meal for one person but your digestive system has to give its entire 
attention to the task. I did that with no discomfort once when it 
had been 7 hours since my
last meal (and that was a light meal) and it was going to be 
another 6 waking hours and 6 sleeping hours
until the next meal. (It seems to me that digestion slows to about 1/2 speed 
when I sleep.) I did feel a little overfull and had more than usual gas the next
morning and didn't feel hungery until and 1/2 hour past my normal breakfast time.








20070411
Potato tomato carrot beans flour stew

1/8 cup dry kidney beans soaked in water for about 24 hours to yield
    about 1 quarter cup
  or 1 quarter cup boiled or canned kidney beans
1 medium potato (about 3 ounces after removing peel)
1/8 cup water
1/8 cup stewed tomatoes
  or 1 ounce apple
  or 1/2 teaspoon lemon juice
  or 1 teaspoon oj concentrate
1 half of a carrot (about 2 ounces) 
  or 2 ounces raw pumpkin
  or 2 ounces raw acorn squash
 1 tablespoon raw tahini plus 1 teaspoon canola oil
  or 1 tablespoon olive or canola oil
1 tablespoon sugar
2 pinches salt
1 tablespoon whole wheat flour

Scrub the potato and carrot to remove any grit.

Cut away any areas that might be decayed.

Remove peel from potato.

Cut off 1 third of the potato.

Cut the 2 third potato piece into 3 eighths inch pieces.

Add 1 quarter cup beans into a 3-cup microwaveable bowl (the beans should
be on the bottom to help keep them soft).

Add to the bowl: potato cubes and 1/8 cup water

Place a lid such as a plate on the bowl.

Microwave until the mixture reaches boiling:
if using raw kidey beans, add 1 tablespoon water to the bowl.

Heat 2 minutes on full in a 1000 watt microwave oven,
then heat 10 minutes on low; for a 600 watt oven heat 3 minutes 20 seconds on
high, then 10 minutes on low.

Let the mixture cool for 10 minutes.

Or put the bowl in cold water and stir for a minute or 

let sit for several minutes.

Put the carrot and the 1 third potato piece into a food processor.

Run the procesor until a fine slaw is produced.

Several times lift the processor a quarter inch and bang it down against
the ocuntertop to jar the carrot into the path of the cutting blades so
that a fine texture is produced.

Combine the carrot/potato slaw, tomato sauce, and oil.

Stir.

Combine all ingredients and mix.







use next 2 to make one combo

20081102b (combo with 20081113b)
Parsley pudding

 1 half ounce fresh parsley
   or 2 teaspoons parsley flakes plus 1 tablespoon water (this trial)
   or 1 teaspoon parsley powder plus 1 tablespoon water
 1 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 2 tablespoons raw (non roasted) sunflower
     seeds (this trial)
    (use the seed butter if your processor is low speed or will not flow
      with the seeds)
  or 1 tablespoon tahini
1 tablespoon whole oat flour
1 half ounce crab apple plus 2 tablespoons water and 1 teaspoon sugar
  or 1 ounce sweet apple, about 1 third of an apple, 
    plus 1 tablespoon water, (this trial)
  or 1 teaspoon apple powder plus 3 tablespoons water
  or 1 ounce ripe seckel pear plus 1 tablespoon water
1 to 4 teaspoons sugar according to sweetness of fruit and
  flavor intensity of parsley powder (1 tablespoon trialed)

Into a high 
speed 1 cup blender/processor put:
 1 ounce fruit,
 2 teaspoons parsley flakes, 
 2 tablespoons sunflower seeds,
 1 to 4 teaspoons sugar acording to sweetness of fruit,
   1 teaspoon for ripe seckel pears 
 1 tablespoon plus 1 teaspoon for most peaches (1 tablespoon trialed), and 
 1 tablespoon (2 tablespoons if using parsley flakes or powder) water.

Run until smooth, perhaps about 3 minutes.

Put the fruit/seed mixture into a microwaveable bowl
add 1 tablespoon oat flour and mix.

Cover, and heat to boil, 1 minute 45 seconds in a 1000 watt oven.

--------------------------------------------
Math:
4 and 1 half ounces X 20 plus 15 losses
--------------------------------------------

Parsley pudding, flavorful, sweet and dessert-like, not as smooth
or as pretty as typical pudding but about the same consistency.



20081113b (combo with 20081102b)
mackerel potato cilantro grain seed bean

1 ounce canned mackerel
3 ounces potato
1 ounce cilantro
1 eighth cup plus 1 tablespoon non roasted sunflower seeds
1 tablespoon bean flour
1 tablespoon corn flour
1 tablespoon sugar
1 teaspoon canola oil
3 pinches salt

Cut 3 ounces potato and 1 ounce cilantro into 1 
half inch pieces.

Into a two cup blender put:
 the potato,
 cilantro,
 1 ounce mackerel, 
 1 eighth cup plus 1 tablespoon sunflower seeds, and 
 1 half cup water.

Process into a smooth slurry (about 2 minutes) in a high speed processor,
a low speed processor will takes a couple of minutes longer.

Put the vegetable/meat/seed mixture into a mixing bowl and add:
1 tablespoon bean flour, 
1 tablespoon corn flour,
1 tablespoon sugar, 
1 teaspoon oil, and
3 pinches salt.


Put batter into an 8 inch across bundt pan or any microwaveable, 8 inch flat
bottomed, round, container with an inverted 3 inch diameter glass
tumbler, mug, or jar at the center.)

Heat in a microwave oven until firm, 12 minutes 20 seconds
in a 1000 watt oven).

------------------------------
Math:
11 ounces X 20 plus 2 minutes 40 seconds 
losses plus 46 X 8 ounces water

(assumes meat is 40 percent water, vegetable is 90 percent, losses 
are 5 seconds for oven to begin heating, 20 seconds to heat bowls,
and 20 seconds losses for each minute of boiling temperature)
Let the biscuit cool and firms for several minutes, then cut it loose
from the dish with a knife or spatula.
-------------------------------

Serve the fruit pudding and the vegetable biscuit in separate dishes.

If desired, warm 30 seconds in a microwave oven
just before serving.

Pleasantly salty, definite mackerel flavor, slightly sweet,
mild cilantro flavor but just a bit pungent. Chewy at edges, soft to firm
elsewhere.






use carrot grain seed bean from next recipe

20090408e Potato cilantro seed
20090422d Carrot grain seed bean
Carrot grain seed bean with Potato cilantro pudding

Carrot grain seed bean pudding:
1 ounce full-flavored carrot (20090422d)
  or 2 ounces of mild-flavored carrot (increase heat time by 
    1 minute if using 2 ounces carrot)
  or 1 tablespoon dry carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash 
  or 1 ounce butternut squash
  or 2 ounces asparagus
1 eighth cup (.8 ounce) dried beans, soybean, red bean, pinto bean, etc.
2 tablespoons cup (.6 ounces) non roasted sunflower seed
  or 1 eighth cup (.6 ounces) non roasted pecan halves
  or 1 tablespoons (.5 ounce) non roasted pecan butter 
3 tablespoons (.6 ounces) rolled oats
1 tablespoon (.5 ounce) sugar
3 pinches salt
1 half cup water
8.7 ounces, 6 ounces water

Potato cilantro pudding: (previously Potato lettuce pudding)
3 ounces potato
1 ounce cilantro 
  or 1 ounce romaine or similar lettuce
  or if the lettuce is particularly bitter, use 1 half ounce lettuce
  and 1 half ounce mild vegetable such as squash, yam, green bean, asparagus
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 2 teaspoons (.33 ounce) canola oil
3 pinches salt
2 tablespoons (1 ounce) water

Combine all Carrot grain seed bean pudding ingredients in a 2 cup 
or larger blender and run until very smooth, about 4 minutes.

Divide the batter equally in 3 3-inch diameter bowls and place the
bowls opposite each other across the center of a microwave oven.
(2 4-inch bowls in previous trial had a slightly overheated area.)

Heat uncovered, in a microwave oven until thick, 7 minutes 20 seconds
in a 1000 watt oven, 12 minutes 20 seconds in a 600 watt oven.

-------------------------
math: for Carrot grain seed bean
Plus 5 for oven to start heating
Plus 30 for dish to heat
To heat to boiling: 20 seconds per ounce times 8.9 ounces = 178 seconds.
Dry weight is total weight minus total water (8.9 - 6 = 2.9 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 2.9) = 2 ounces.
Water to remove is total water minus water left in (6 - 2) = 4 ounces
Plus to evaporate excess water: 46 times 4 ounce water = 184 seconds
Plus to replace heat lost to air: 184/60 times 12 is 37 plus
  37/60 X 12 is 7 for a total of 44 seconds.
--------------------------

Potato lettuce pudding:
Remove the peel from enough potato to yield 3 ounces.

Cut 1 ounce cilantro into pieces your 1 cup or larger blender can deal with.

In the blender, combine the greens, potato, 2 tablespoons sunflower seeds, 3 pinches salt,
1 teaspoon sugar, and 2 tablespoons water.

Run until smooth.

Put the batter into 2 3-inch diameter bowls and place the bowls opposite
each other across the center of a microwave oven.

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

-------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 20 seconds for dish to heat.
To heat to boiling: 20 seconds per ounce times 5.7 ounces = 114 seconds.
Dry weight is total weight minus total water (5.7 - 4.6 = 1.1 ounce.
Water to leave in is 70/30 times dry weight (70/30 X 1.1) = 2.8 ounces.
Water to remove is total water minus water left in (4.6 - 2.8) = 1.8 ounces.
Plus to evaporate excess water: 46 times 1.8 ounce water = 83 seconds.
Plus to replace heat lost to air: 83/60 times 12 is 15 plus
  15/60 X 12 is 3 for a total of 18 seconds
--------------------------

Has enough calories, protein, and fiber for a medium meal, for a 
complete large meal add 2 ounces of fruit or vegetable such as apple, grapes,
raw mild rutabago or yam, or half a banana Blueberry pudding and perhaps also serve
2 ounces meat . 

Carrot grain seed bean, mild: carrot flavor, sweetness, starchiness, saltiness; 
gooey at bottom and some firmness or chewiness at edge.

Potato cilantro seed, definite potato and cilantro flavors,
pleasantly salty/bitter, pudding consistency/texture.






20090422d carrot
Carrot grain seed bean with Potato spinach seed pudding

Carrot grain seed bean pudding:
1 ounce full-flavored carrot (20090422d)
  or 2 ounces of mild-flavored carrot (increase heat time by 1 minute if using 2 ounces carrot)
  or 1 tablespoon dry carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash 
  or 1 ounce butternut squash (see 20090422d2)
  or 2 ounces asparagus
  or 2 ounces green bean
1 eighth cup (.8 ounce) dried beans, soybean, red bean, pinto bean, etc.
  (lima bean this trial)
2 tablespoons cup (.6 ounces) non roasted sunflower seed
  or 1 eighth cup (.6 ounces) non roasted pecan halves
  or 1 tablespoons (.5 ounce) non roasted pecan butter 
3 tablespoons (.6 ounces) rolled oats
1 tablespoon (.5 ounce) sugar (use 1 tablespoon sugar if carrots are especially sweet)
3 pinches salt
1 half cup water
8.7 ounces, 6 ounces water

Potato spinach pudding:
2 ounces potato
1 ounce spinach 
  or 1 half ounce lambsquarters
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 2 teaspoons (.33 ounce) canola oil
1 tablespoon (.5 ounces) sugar
3 pinches salt
2 tablespoons (1 ounce) water (this is water left after boiling potatoes)
4.7 ounces, 3.4 ounces water

Combine all Carrot grain seed bean pudding ingredients in a 2 cup 
or larger blender and run until very smooth, about 4 minutes.

Divide the batter equally in 3 3-inch diameter bowls and place the
bowls opposite each other across the center of a microwave oven.
(2 4-inch bowls in previous trial had a slightly overheated area.)

Heat uncovered, in a microwave oven until thick, 7 minutes 20 seconds
in a 1000 watt oven, 12 minutes 20 seconds in a 600 watt oven.

-------------------------
Math: for Carrot grain seed bean.
Plus 5 for oven to start heating.
Plus 30 for dish to heat.
To heat to boiling: 20 seconds per ounce times 8.9 ounces = 178 seconds.
Dry weight is total weight minus total water (8.9 - 6 = 2.9 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 2.9) = 2 ounces.
Water to remove is total water minus water left in (6 - 2) = 4 ounces
Plus to evaporate excess water: 46 times 4 ounce water = 184 seconds
Plus to replace heat lost to air: 184/60 times 12 is 37 plus
  37/60 X 12 is 7 for a total of 44 seconds.
--------------------------

Potato lambsquarters pudding:
Remove the peel from enough potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 3 eighths cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes.

If using dried coarse spinach flakes:
[
Put 1 tablespoon flakes and 1 eighth cup water into a small microwaveable bowl.

Heat in a microwave oven until boiling, 30 seconds in a 1000 watt oven, then 
reduce power to low and heat 3 minutes.
]

If using fresh spinach:
[
Cut 1 ounce spinach into pieces your 1 cup or larger blender can deal with.
]
In the blender, combine the greens, 2 tablespoons sunflower seeds, 3 pinches salt, 
and 1 tablespoon sugar.

When the potato is done heating, place the pan in cold water to cool for 
a couple of minutes so heat does not damage the blender.

Add the potato and cooking water to the blender.

Run until smooth, about 3 to 5 minutes.

Taste, if desired, add aspartame sweetener to taste. (1 packet tested)

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

Or.
[
2. Put the batter into 2 3-inch diameter bowls and place the bowls opposite
each other across the center of a microwave oven.

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

-------------------------
Math:
Plus 5 for oven to start heating.
Plus 20 for dish to heat.
To heat to boiling: 20 seconds per ounce times 4.7 ounces = 94 seconds.
Dry weight is total weight minus total water (4.7 - 3.4 = 1.3 ounce.
Water to leave in is 60/40 times dry weight (60/40 X 1.3) = 1.45 ounces.
Water to remove is total water minus water left in (3.4 - 1.4) = 2 ounces.
Plus to evaporate excess water: 46 times 2 ounce water = 92 seconds.
Plus to replace heat lost to air: 92/60 times 12 is 16 plus
  16/60 X 12 is 3 for a total of 19 seconds
--------------------------
]
Has enough calories, protein, and fiber for a medium meal, for a complete 
large meal add 2 ounces of fruit or vegetable such as apple, grapes,
 raw rutabago or yam, or half a banana Blueberry pudding and perhaps also serve
2 ounces meat . 

Carrot grain seed bean, mild: carrot flavor, sweetness, starchiness, saltiness; 
gooey at bottom and some firmness or chewiness at edge.

Spinach, moderate spinach flavor, bittersweetness; mild: starchiness, saltiness; 
pudding consistency. 





20091229h
pumpkin potato seed bean

3 ounces mild carrot
  or 1 ounce of strong-flavored carrot plus 2 ounces potato boiled 30 minutes
  or 3 ounces very mild pumpkin
  or 1 to 3 ounces strong to medium flavored pumpkin respectively, and 2 to 0 ounces,
    respectively, boiled potato  (1 oz pumpkin, 2 oz potato tested)
1 eighth cup (.8 ounce) dried beans, soybean, red bean, pinto bean, etc.
1 quarter cup (1.2 ounces) non roasted sunflower seed
  or 2 tablespoons sunflower seed plus 2 tablespoons whole grain flour
  or 1 third cup (1.3 ounces) non roasted pecan halves
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
1 tablespoon to 2 tablespoon (.5 to 1 ounce) sugar (use 1 tablespoon sugar
   if vegetable is especially sweet)
 4 to 6 packets aspartame according to taste, batter should taste sweeter 
  than optimum, heating may reduce precieved sweetness (4 tested)
3 pinches salt
1 eighth cup water, 
15.3 ounces, 10.1 ounces water (includes 6.5 ounces left from heating potato and
  1.2 ounces absorbed into beans)

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

Heat until softened, 10 to 40 minutes depending on type of bean.

Remove peel from potato to yield 1 to 2 ounces depending on flavor of pumpkin.

Cut potato into 1 quarter inch thick slices.

Put into a metal pan; the potato slices and 1 cup water.

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

Combine all pumpkin grain seed bean pudding ingredients except beans and 
ptotato in a 3 cup or larger blender.

When beans have softened, pour the beans and water into a strainer to get rid of water.

When potato is done heating, pour potato and heating water into a metal pan 
to cool for a couple of minutes.

Put beans into blender with other ingredients.

Pour the potato and the cooking water into the blender
and run until very smooth, about 5 minutes.

Either: (2. this trial)
[1. Eat the batter as is, warm in a microwave oven if desired, about 1 minute 30 seconds.
]

Or:
[
2. Place a 4-inch diameter, round, ceramic or glass casserole dish or similar
utensil at the center of an 11-inch glass piepan.

Or use a bundt pan.

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

Heat uncovered, in a microwave oven until thick, 8 minutes 25 seconds
in a 1000 watt oven, 13 minutes 20 seconds in a 600 watt oven.

-------------------------
math: for Carrot grain seed bean
Plus 5 for oven to start heating
Plus 40 for dish to heat
To heat to boiling: 20 seconds per ounce times 15.3 ounces = 306 seconds.
Dry weight is total weight minus total water (15.3 - 10.1 = 5.2 ounces.
Water to leave in is (60 parts water)/(40 dry weight) times 
  dry weight (3/2 X 5.2) = 7.8 ounces.
Water to remove is total water minus water left in (10.1 - 7.8) = 2.3 ounces.
Plus to evaporate excess water: 46 times 2.3 ounces water = 106 seconds
Plus to replace heat lost to air: 106/60 times 16 is 28 plus
  28/60 X 16 is 8 for a total of 36 seconds.
--------------------------
]

Serve with 20090608b Potato lambsquarters pudding or similar.

Prominently: tangy, sweet; moderately starchy; 
slightly bitter, salty, pudding consistency. 






20090624d
  similar to 20090403a which makes a somewhat smaller portion size
Squash grain nut pudding and Potato nut bean biscuit

title: squash grain nut pudding:
2 ounces squash  (acorn, peel and seeds removed)
  if squash is especially strong flavored, use 1 ounce squash
  and 1 ounce potato
1 tablespoon plus 1 teaspoon (.33 ounce) freshly ground whole corn flour 
  or 1 tablespoon (.35 ounce) whole dried corn kernels (probably gives more
    corn flavor)
  or 1 tablespoon whole wheat flour 
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats 
1 tablespoon (.5 ounce) sugar 
1 quarter cup (1 ounce) california walnuts
  or 3 tablespoons (1 ounce) non roasted sunflower seeds
1 eighth teaspoon salt
3 eights cup (3 ounces) water
6.6  ounces, 4.6 ounces water

Potato nut bean biscuit:
3 ounces potato
3 eighths cup (1.5 ounces) California walnuts
  or 3 tablespoons (1 ounces) chestnut flour 
    plus 1 tablespoon 1 teaspoon non roasted sunflower seeds
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1 heaping eighth cup (1 ounce) dried chestnut halfs
  or 1 quarter cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 2 tablespoons roasted tahini
1 eighth cup (.5 ounce) california walnuts  (this trial)
  or 1 tablespoon plus 1 teaspoon (.5 ounce) non roasted sunflower seeds
  (measure 1 quarter cup, divide in half)
1 quarter cup (2 oucnes) boiled or canned beans (kidney beans tested)
  or 1 eighth cup dried split peas
  or 1 eighth cup raw peanuts
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
  or 1 tablespoon (.3 ounce) flax seed
1 tablespoon plus 1 teaspoons (.65 ounces) sugar
1 eighth teaspoon salt
1 quarter cup (2 ounce) water
9.2 ounces, 5.7 ounces water 

Squash grain nut pudding:
Cut 2 ounces squash into pieces appropriate for your
2-cup or larger blender (mixture sticks to sides of
blenders larger than 2 cups and so must be scraped
down if a fine texture is desired).

Into the blender put:
 2 ounces squash,
 1 tablespoon plus 1 teaspoon whole corn flour,
 1 tablespoon sugar, 
 1 quarter cup California walnuts,
 1 eighth teaspoon salt,
 3 eighths cup water.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Potato nut bean biscuit:
Cut 3 ounces potato into pieces appropriate for a 2 cup or larger blender.

Into the blender put:
 3 ounces potato,
 1 eighth cup California walnuts,
   (to get 1 eighth cup 1 eighth cup (.5 ounce) California walnut halves
   measure out 1 quarter cup and divide in half to get 1 eighth cup)
 1 quarter cup boiled or canned beans (blackeyed beans this trial),
 1 tablespoon wheat or oat bran,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt,
 1 quarter cup water.

Process until smooth, perhaps 3 minutes.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Arrange the 4 bowls in a circle around the center of a microwave oven.

Heat until boiling plus enough time to firm, 13 minutes 15 seconds in a 1000 watt oven.

Cut the Potato chestnut biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

-------------------------------
Math: (if using sunflower seeds, no canola oil)
To bring to boil: 15.8 ounces X 20 seconds equals 316 seconds.
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Dry weight is 15.8 minus 10.3 water equals 5.5 ounces.
Water to be left in equals 35/65 times 5.5 equals 2.8 ounce.
Water to remove is total water - water left in (10.3 - 2.8) = 7.5 ounces.
Plus to evaporate water: 46 X (7.5 ounces to be removed) equals 345.
To replace heat lost to air: 345/60 minutes X 14 seconds per 
minute = 80 plus 80/60 X 14 = 19 for a total of 99 seconds.
(assume potato is 90 percent water, squash is 80 percent
water and overall product will be about 35 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature,
Total time is 13 minutes 30 seconds.
--------------------

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
1 or 2 ounces meat.

Potato nut bean, mild walnut flavor, mildly: sweet, salty; 
slightly: bitter, starchy; moist biscuit consistency/texture.

Squash nut, moderate squash and nut flavors, moderately tangy, 






20090403a
  similar to 20090624d which makes a somewhat larger portion size
  Similar to 20090413b which makes a slightly larger portion size and
    includes option to usied soaked or sprouted beans and grain
Squash grain seed pudding and Potato seed bean biscuit and Spinach pesto

Ingredients for squash grain pudding:
2 ounces squash, peel and seeds removed  (acorn squash this trial)
1 tablespoon (.35 ounce) whole dried corn kernels
  or 1 tablespoons freshly ground whole corn flour, 
  or 1 tablespoon whole wheat flour  
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats 
2 teaspoons (.3 ounce) sugar 
2 tablespoons (.66 ounces) non roasted sunflower seeds
  or 1 tablespoon (.5 ounces) canola oil
2 pinches salt
3 eights cup (3 ounces) water
6.2 ounces, 4.6 ounces water

Potato seed bean biscuit:
2 ounces potato
1 quarter cup (2 ounces) fresh chestnut halves
  or 1 eighth cup (1 ounce) dried chestnut halves
  or 1 tablespoon chestnut flour
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 2 tablespoons roasted tahini
1 quarter cup (2 ounces) boiled or canned beans (pigeon beans this trial)
  or 1 eighth cup raw peanuts plus 2 tablespoons water
  or 1 tablespoon roasted peanut butter plus 2 tablespoons water
1 tablespoon (.2 ounces) rolled oats
  or 1 tablespoon (.1 ounce) wheat bran
1 tablespoon (.5 ounces) sugar
1 tablespoon (.3 ounces) non roasted sunflower seeds
  or 1 teaspoon (.17 ounces) canola oil
2 pinches (1 sixteenth teaspoon) salt
1 quarter cup (2 ounce) water
9 ounces, 4.8 ounces water

If using dried chestnut halfs:
[
Put 1 eighth cup chestnut halfs and 5 eighths cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes. 
]

If using dried corn kernels:
[
Put 1 tablespoon corn and 1 half cup water into a metal pan.

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

Cut 2 ounces squash into pieces appropriate for your
 2 cup or larger blender (mixture sticks to sides of
blenders larger than 2 cups and so must be scraped
down if a fine texture is desired).

Into the blender put:
 2 ounces squash,
 if using, 1 tablespoon cornmeal, grain flour,
 2 teaspoons sugar, 
 2 teaspoons canola oil
   or 2 tablespoon non roasted sunflower seeds and add 20 seconds
     to heat time, (sunflower seed tested)
 2 pinches salt,
 3 eights cup  water.

If using non ground grain, add the boiled and drained grain to the blender.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Cut 2 ounces potato into pieces appropriate for your processor or blender.

a 2-cup or larger processor blender.

Into a 2-cup processor or a 2-cup or larger blender put:
 2 ounces potato,
 if using, 1 tablespoon chestnut flour,
 if using, 1 quarter cup fresh chestnut halfs,
 1 quarter cup boiled or canned beans ,
 1 tablespoon rolled oats,
 1 tablespoon sugar,
 1 tablespoon non roasted sunflower seed,
 2 pinches (1 sixteenth teaspoon) salt,

If using chestnut flour, add 3 eighths cup water to the blender.

If using dried chestnut halfs, add the boiled chestnuts and cooking 
water to the processor or blender.

If using a blender, add 1 eighth cup water.

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Arrange the 4 bowls in a circle around the center of a microwave oven.

If using a processor:
Heat until boiling plus enough time to firm, 13 minutes
in a 1000 watt oven, for a very moist biscuit texture.

If using a blender:
Heat until boiling plus enough time to firm, 14 minutes
in a 1000 watt oven, for a very moist biscuit texture.


Cut the biscuit loose from the piepan and invert biscuit, allow to cool
and firm for 5 minutes before eating.

-------------------------------
Math: (if using processor)
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
To bring to boil: 15.2 ounces X 20 seconds equals 304 seconds.
Dry weight is 15.2 minus 9.4 water equals 5.8 ounces.
Water to be left in equals (30 parts water)/(70 parts dry weight) times 5.8 equals 2.5 ounces.
Water to remove is total water - water left in (9.4 - 2.5) = 6.9 ounces.
Plus to evaporate water: 46 X (6.9 ounces to be removed) equals 317 seconds.
To replace heat lost to air: 317/60 minutes X 15 seconds per 
minute = 79 plus 79/60 X 15 = 20 for a total of 99 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature,
final product will be 1 sixth water).
--------------------

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
1 or 2 ounces meat.

For a large meal, perhaps also prepare Spinach pesto:
Spinach pesto

In a 2 to 3 inch serving bowl mix:
2 teaspoons spinach powder,
  or 2 teaspoons very fine lambsquarters powder,
1 teaspoon canola oil
2 teaspoons non roasted sunflower seed butter
  or 1 teaspoon any other non roasted nut or seed butter
2 teaspoons sugar
1 pinch salt


Potato chestnut seed bean, moderate chestnut flavor, slightly
strong, mildly sweet and starchy, moist biscuit texture.

Squash grain seed, definite squash flavor, mildly sweet, slightly strong, 
pleasantly slightly starchy, very moist biscuit consistency/texture.

Spinach paste, robust spinach flavor, sweet and strong flavored,
paste consistency with crystaline sugar.

Lambsquarters pesto, oily, salty, sweet, desert-like high
calorie density, smooth if lambsquarters powder is very fine.









Start two day ahead of serving time.
Soak 1 tablespoon dried corn kernals in 1 teaspoon water for 24 to 48 hours.
Separately, soak 1 eighth cup dried beans in 1 tablespoon water for 24 to 48 hours.
For sprouting process to begin, temperature such be around 80 degrees.

20090413b (2 days from start lunch, long awaited meal, delayed gratification lunch)
  similar to 20090624d and 20090403a which do not use soaked or sprouted grain and beans
squash grain seed and Potato seed bean and Lambsquarters seed

squash grain seed pudding:
2 ounces mild squash such as acorn, peel and seeds removed
1 tablespoon (.35 ounce) whole dried corn kernels soaked
    in 1 teaspoon water for 24 to 48 hours
  or 1 tablespoons freshly ground whole corn flour, 
  or 1 tablespoon whole wheat flour  
  or 1 tablespoon any other non bitter grain flour
  or 1 tablespoon rolled oats 
3 tablespoons (.9 ounce) sunflower seeds
  or 1 tablespoon (.5 ounce) non roasted sunflower seed butter
  or 1 teaspoon canola oil
1 tablespoon (.5 ounce) sugar 
2 pinches salt
3 eights cup (3 ounces) water
7.5 ounces, 4.75 ounces water

Biscuit:
2 ounces potato
1 quarter cup (2 ounces) fresh chestnut halves
  or 1 eighth cup (1 ounce) dried chestnut halves
  or 1 tablespoon chestnut flour
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 3 tablespoons non roasted sunflower seeds
  or 1 quarter cup California walnuts 
  or 1 quarter cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 2 tablespoons roasted tahini
1 eighth cup beans, soaked in water for 24 to 48 hours
  or 1 quarter cup (2 ounces) boiled or canned beans
  or 1 eighth cup raw peanuts plus 2 tablespoons water
  or 1 tablespoon roasted peanut butter plus 2 tablespoons water
1 tablespoon (.2 ounces) rolled oats
  or 1 tablespoon (.1 ounce) wheat bran
1 tablespoon (.5 ounces) sugar
1 tablespoon (.3 ounces) non roasted sunflower seeds
  or 1 teaspoon (.17 ounces) canola oil
2 pinches (1 sixteenth teaspoon) salt
1 quarter cup (2 ounce) water
9 ounces, 4.8 ounces water

If using dried chestnut halfs:
[
Put 1 eighth cup chestnut halfs and 5 eighths cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes. 
]


Squash grain seed:
Into a 2 cup or larger blender put:
 2 ounces squash,
 1 tablespoon corn kernels,
 2 tablespoons sunflower seeds
   or 1 tablespoon sunflower seed butter,
 2 teaspoons sugar, 
 2 pinches salt,
 3 eights cup  water.

Process until smooth.
Divide the mixture equally into 2 3- or 4-inch diameter 
microwaveable bowls.

Potato grain seed bean:
Cut 2 ounces potato into pieces appropriate for a 2-cup
processor or a 2-cup or larger blender.

Into the processor put:
 2 ounces potato
 if using, 1 tablespoon chestnut flour
 if using 1 quarter cup fresh chestnut halfs
 1 eighth cup soaked beans
 1 tablespoon rolled oats
 1 tablespoon sugar
 1 tablespoon non roasted sunflower seed,
 2 pinches (1 sixteenth teaspoon) salt
 3 eighths cup water

If using chestnut flour, add 3 eighths cup water to the blender.

If using dried chestnut halfs, add the boiled chestnuts and cooking 
water to the processor or blender.

If using a blender, add 1 eighth cup water.

Process until smooth.

Divide the mixture equally into 2 3- or 4-inch diameter 
microwaveable bowls.
Arrange the 4 bowls in a circle around the center of a microwave oven.

If using processor:
Heat until boiling plus enough time to firm, 13 minutes
in a 1000 watt oven.

If using blender:
Heat until boiling plus enough time to firm, 14 minutes 
seconds in a 1000 watt oven.

Cut the potato chestnut biscuit loose from the bowls and invert, allow to cool
and firm for 5 minutes before eating.
-------------------------------
Math:
To bring to boil: 15.25 ounces X 20 seconds equals 304 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 15.25 minus 9.55 water equals 5.7 ounces
water to be left in equals 30/70 times 5.7 equals 2.44 ounces.
Water to remove is total water - water left in (9.55 - 2.44) = 7.1.
plus to evaporate water 46 X (7.1 ounces to be removed) equals 327
To replace heat lost to air: 327/60 minutes X 14 seconds per 
minute = 76 plus 76/60 X 14 = 17 for a total of 93 seconds.

(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 30 percent water).
--------------------

Lambsquarters pesto
title: lambsquarters seed
In a 2 to 3 inch serving bowl mix:
2 teaspoons very fine lambsquarters powder,
  or 2 teaspoons spinach powder,
1 teaspoon canola oil
2 teaspoons non roasted sunflower seed butter
  or 1 teaspoon any other non roasted nut or seed butter
2 teaspoons sugar
1 pinch salt

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Potato chestnut bean biscuit, definite chestnut flavor,
pleasantly: bitter/sweet, starchy; a little chewy.

Squash, robust squash flavor, pleasantly sweet and mildly
tangy,very thick pudding consistency

Lambsquarters pesto, oily, salty, sweet, desert-like high
calorie density, smooth if lambsquarters powder is very fine.








20081218e
lettuce seed bean and Potato squash grain bean

Ingredients in Lettuce seed bean cake:
1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon (.4 ounce) bean flour, such as fava bean, soy bean, garbanzo
  or 1 eighth cup boiled or canned beans
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 2 tablespoons non roasted tahini
  or 2 teaspoons canola oil
1 teaspoons (.15 ounce) canola oil
3 pinches salt in lettuce pudding

Ingredients in Squash potato grain bean:
1 ounce butternut squash, peel removed, 
   cut into 1 inch pieces
3 ounces potato
3 tablespoons (1.25 ounce) non bitter grain flour
1 tablespoon (.4 ounce) bean flour, such as fava bean, soy bean, garbanzo
  or 1 eighth cup boiled or canned beans
1 teaspoon (.15 ounce) canola oil
2 teaspoons sugar
2 pinches salt in squash ring
1 half cup water (5 eighths cup added to potatoes, 1 eighth lost while heating)
total: 12.8 ounces, 8.1 ounces water, if using bean flour

Remove skin from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Into a metal pan put the potato and 5 eighths cup water.

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

Cut 1 ounce lettuce into 1 inch pieces.

Into a 2-cup or larger blender put:
 the greens pieces,
 3 tablespoons sunflower seeds,
 1 teaspoon oil, 1 tablespoon sugar, 
 3 pinches salt, and
 1 quarter cup water.

Run until smooth.

Put the greens slurry into a 3-inch diameter round 
casserole dish. 

Add 1 tablespoon bean flour and mix.

Set the casserole dish at the center of a 8 inch
diameter glass piepan.

When the potato is done heating, remove from burner to cool for a couple of minutes.

Into the blender put:
 1 ounce squash pieces,
 2 teaspoons sugar,
 2 pinches salt, and
 the potato with cooking water.

Run until smooth, about 5 minutes.

Put the squash slurry into a mixing bowl and add:
 3 tablespoons grain flour,
 1 tablespoon bean flour, and
 1 teaspoon oil. 

Mix.

Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm,
11 minutes 30 seconds in a 1000 
watt microwave oven.

--------------------------------
Math: (if using bean flour)
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 12.8 and 1 half ounces X 20 equals 256 seconds.
Water to remove is total water minus water left in (8.1 - 1.5) = 6.5 ounces.
Plus to evaporate excessive water: 46 X 6.5 ounces water equals 293 seconds.

To replace heat lost to air: 293/60 X 15 = 73 plus 73/60 X 15 
  is 92 seconds.
(assume squash and potato is 80 percent water, lettuce is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
--------------------------------

If desired, warm by heating 30 seconds in microwave oven.

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Lettuce biscuit, flavorful, has almost a roasted flavor; 
pleasantly: bittersweet, salty and tasty: 
mildly starchy; firm biscuit consistency.

Squash biscuit, flavorful, moderate: fava flavor, squash flavor; 
slightly salty; mildly starchy; slightly bittersweet, tangy; 
moist and soft biscuit consistency.





If using corn flour, try to use fresh ground. 
Flour more than a couple of weeks old can be bitter.

20090614b
Squash grain seed bean and Watercress squash seed
Squash potato grain seed bean biscuit with watercress squash seed pudding

Watercress seed ingredients:
1 half ounce watercress plus 1 half ounce butternut squash
    (this trial)
  or 1 half ounce very bitter lettuce and 1 half ounce butternut 
    squash or similar vegetable, asparagus, green bean, carrot, yam
  or 1 ounce cos or bibb lettuce (can be frozen)
  or use 1 half ounce very bitter lettuce and 1 half ounce 
    acorn or butternut squash
3 tablespoons (1 ounce) non roasted sunflower seeds
   seed butter 
  or 2 tablespoons (1 ounce) non roasted 30 percent added oil sunflower
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 
    tsp wtr)
  or 2 tablespoons roasted tahini
  or 2 teaspoons canola oil
1 teaspoon (.17 ounce) canola oil (use 2 teaspoons (.33 ounce) if 
  one ounce lettuce is especially bitter)
1 tablespoon (.5 ounces) sugar, use 1 teaspoon (.17 ounce) 
  extra if lettuce is especially bitter, 
3 pinches salt

Squash grain seed bean ring biscuit ingredients:
3 ounces acorn squash or mild pumpkin peel removed, 
   cut into 1 inch pieces
  or if squash is particularly strong flavored, use 1 ounce squash and
    2 ounces potato or mild rutabaga
2 tablespoons plus 1 teaspoon (.7 ounce) non bitter grain flour, cornmeal
  or 3 tablespoons rolled oat
  or 1 eighth cup (.7 ounce) non ground dried corn kernels
2 tablespoons (.7 ounce) sunflower seeds
2 tablespoons (.8 ounce) bean flour, such as fava bean, soy bean, garbanzo
  or 1 eighth cup (.8 ounce) non ground dried beans (this trial)
  or 1 quarter cup boiled or canned beans

2 teaspoons (.3 ounce) honey
2 teaspoons (.3 ounce) sugar
1 eighth teaspoon salt

Watercress seed instructions:
Cut 1 half ounce watercress and 1 half ounce squash into 1 inch pieces.

Into a 1-cup or larger blender put:
 1 half ounce watercress,
 1 half ounce squash,
 3 tablespoons sunflower seeds,
 1 teaspoon oil,
 1 tablespoon sugar, 
 3 pinches salt, and
 1 quarter cup water.

Run until smooth.
Put the greens slurry into a mixing bowl.
  (greens slurry tastes good before mixing with bean and heating)
Add 1 tablespoon bean flour and mix.
Place an upside down shot glass at the center
of a 5 inch diameter microwaveable bowl.
Place the batter around the shot glass.
Heat the lettuce pudding in a microwave oven until
very thick, 3 minutes 30 seconds in a 1000 watt microwave
oven; 5 minutes 55 seconds in a 600 watt oven .
-----------------------------
math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat dishes.
To heat to boiling: 20 seconds per ounce X 3.7 ounces = 72 seconds.
Dry weight is total weight - total water (3.7 - 2.9) = .6 ounce.
Water to leave in: 50/50 X dry weight (50/50 X .6) = .6 ounce.
Water to remove is total water minus water left in (2.9 - .6) = 2.3 ounces.
To evaporate excess water 46 seconds per ounce X 2.3 = 106 seconds.
To replace heat lost to air: 106/60 X 10 seconds per minute = 17 seconds
  plus 17/60 X 10 = 2 for a total of 19 seconds.
(assume vegetable is 90 percent water)
--------------------------------

Squash ring biscuit instructions:
Into a 2 cup or larger blender put:
 3 ounces squash pieces 
   or 1 ounce squash, 2 ounces potato 
 if using 2 tablespoon cornmeal or ground grain,
 if using, 1 eighth cup corn kernels,
 2 tablespoons sunflower seeds,
 if using, 1 quarter cup boiled or canned beans,
 if using, 1 eighth cup dried beans,
 2 teaspoons honey,
 2 teaspoons sugar,
 1 eighth teaspoon salt, and
 1 half cup water.

Run until smooth.

Place a round 4 inch diameter casserole dish or similar utensil
at the center of an eight-inch diameter glass piepan.
Pour the squash mixture around the casserole dish. 

Heat in a microwave oven until the squash biscuit ring is firm:
If using bean flour, heat 9 minutes 45 seconds in a 1000 
watt microwave oven, 16 in a 600 watt oven.

If using boiled or canned beans, heat 10 minutes 30 seconds in a 1000 
watt microwave oven, 17 minutes 30 seconds in a 600 watt oven.

Cut the biscuit into 6 pieces and flip over.

Allow to cool for a couple of minutes before eating.

-----------------------------------------
math:
Add 5 seconds for oven to begin heating.
Add 40 seconds to heat dishes.
To bring to boil: 9.7 ounces X 20 equals 194 seconds.
Dry weight is total weight minus total water (9.7 - 6.4) = 3.3 ounces.
Water to leave in is 20/80 X dry weight (20/80 X 3.3) = .8 ounce.
Water to remove is total water minus water left in (6.4 - .8) = 5.6 ounces.
Plus to evaporate excessive water: 46 X 5.6 ounces water equals 258 seconds.
To replace heat lost to air: 258/60 X 16 = 69 plus 69/60 X 16 
  is 12 seconds for a total of 88 seconds.
(assume squash is 80 percent water,
16 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl)
------------------------------------------

Has enough calories and protein to make a light to medium meal.

For a large meal, add an ounce or two of
fruit and/or vegetable, perhaps, also add 1 or 2
ounces meat.

Watercress squash pudding, flavorful, definite watercress flavor, moderately bitter/
sweet/tangy, unusual flavor, thick pudding consistency almost
as thick as an extra moist turkey stuffing.

Squash grain seed bean biscuit ring, mild squash flavor, just noticeable honey flavor;
slightly: bitter/sweet, tangy, starchy; biscuit texture/consistency.




20090501a
  similar to 20090623d which uses 1 eighth teaspoon salt and 2 teaspoons sugar
    plus 2 teaspoons honey
soak 1 eighth cup wheat and 1 eighth cup beans in 1 ounce water for 24 to 48 hours

squash potato grain seed bean
2 ounces acorn or other mild squash
  or 2 ounces mild pumpkin
  or 1 ounce strong flavored squash or pumpkin plus 1 ounce potato or sweet potato
1 ounce potato
  or 1 ounce other mild vegetable such as 
   yam or sweet potato
1 eighth cup (.8 ounce before soaking, about 1.2 ounce after soaking) whole wheat grain
1 tablespoon oat flour or rolled oats
  or 1 tablespoon (.4 ounces) flax seed
  or 1 tablespoon (.1 ounce) wheat bran
1 eighth cup (.9 ounce before soaking, about 1.3 ounce after soaking) dried beans,
  soybean, red bean, pinto bean, etc.
1 third cup (1.3 ounces) non roasted pecan half
  or 1 eighth cup (.6 ounce) non roasted sunflower seed 
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
1 tablespoon (.5 ounce) sugar
2 pinches salt

One day before preparing recipe,
soak 1 eighth cup wheat and 1 eighth cup beans in 1 ounce water for 24 to 48 hours.

Cut the squash into 1 inch pieces.

If using flax seed, grind in a grain or coffee grinder to yield 2 tablespoons.

Into a 2 cup or larger processor or blender put:
 2 ounces squash,
 1 ounce potato,
 1 tablespoon sugar,
 1 third cup pecans,
 1 eighth cup wheat,
 1 eighth cup beans,
 1 tablespoon oat flour or rolled oats,
 2 pinches salt, and
 5 eighths cup water.

Process until smooth, if mixture will not flow add 1 tablespoon water
at a time, just enough to get the batter to circulate while processing.

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

Heat in a microwave oven until thickened, 10 minutes 20 seconds
in a 1000 watt oven. 

-------------------------
math: for 5 eighths cup water
To heat to boiling: 12.8 ounces times 20 seconds per ounce = 256 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (12.8 - 8.4 = 4.4 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.4) = 3 ounces.
Water to remove is total water minus water left in (8.4 - 3) = 5.4 ounces.
Plus to evaporate excess water: 46 times 5.4 ounce water = 248 seconds.
Plus to replace heat lost to air: 248/60 times 12 is 50 plus
  50/60 X 12 is 10 for a total of 60 seconds.
assume squash is 80 percent water, lettuce is 90 percent water, about .1 ounce
of the soaking water is lost to evaporation.
--------------------------

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

Could serve with 20090501b Parsley pesto for a light meal.

For a large meal could also serve 2 ounces meat and 3 ounces 
fruit such as half a banana or Blueberry pudding. 

Parsley seed, flavorful, robust parsley flavor, bitter/sweet, slightly salty, 
slightly oily, thin paste texture/consistency, not smooth, a little granular 
from the sugar.

Squash biscuit, mild flavors, mildly: sweet, starchy, salty,
oily, moist biscuit/muffin consistency/texture.






20090623d
  similar 20090501a which uses 1 tablespoon sugar
Squash potato grain seed bean and lettuce seed pudding
1 ounce acorn or butternut squash
  if squash is especially bitter from storage, use 1 half ounce squash
    plus 1 half ounce extra potato or water (squash plus potato this trail)
  or 1 ounce carrot (see 20090707d)
2 ounces potato
2 tablespoons whole grain flour,
  or 1 eighth cup (.8 ounce) whole wheat grain soaked in 2 tablespoons water for
    24 to 48 hours
1 tablespoon oat flour or rolled oats
  or 2 teaspoons (.3 ounces) flax seed
  or 1 tablespoon (.1 ounce) wheat bran
1 quarter cup (2 ounces) boiled or canned beans
  or 1 eighth cup (.9 ounce) dried beans soaked in 2 tablespoons water for
    24 to 48 hours
1 third cup (1.3 ounces) non roasted pecan halfs
  or 1 eighth cup (.6 ounce) non roasted sunflower seed 
  or 3 tablespoons (1.4 ounce) non roasted pecan butter 
2 tablespoons (1 ounce) sugar
1 eighth teaspoon salt

Greens pudding ingredients: (see below)

Remove peel from potato to yield 2 ounces.

Remove peel from squash to yield 1 ounce.

Cut the squash and potato into 1 inch pieces.

If using flax seed, use a grain or coffee grinder to grind
the seed into a meal.

Into a 2 cup or larger blender put:
 1 ounce squash, 
 2 ounces potato,
 2 tablespoons sugar,
 1 third cup pecans,
 1 eighth cup whole grain flour,
 1 quarter cup boiled or canned beans,
 1 tablespoon rolled oats,
 1 eighth teaspoon salt, and
 1 half cup water.

Process until smooth, if mixture will not flow add 1 tablespoon water
at a time, just enough to get the batter to flow while processing.

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

Heat in a microwave oven until thickened, 10 minutes and 20 seconds
in a 1000 watt oven. 

-------------------------
math: for 1 half cup added water, canned beans, grain flour
To heat to boiling: 13.3 ounces times 20 seconds per ounce = 266 seconds.
Plus 5 for oven to start heating.
Plus 40 for dish to heat.
Dry weight is total weight minus total water (13.3 - 8.6 = 4.7 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.7) = 3.2 ounces.
Water to remove is total water minus water left in (8.6 - 3.2) = 5.4 ounces.
Plus to evaporate excess water: 46 times 5.4 ounce water = 248 seconds.
Plus to replace heat lost to air: 248/60 times 12 is 53 plus
  53/60 X 12 is 10 for a total of 63 seconds.
assume squash is 80 percent water, lettuce is 90 percent water.
--------------------------

Lettuce potato seed pudding:
1 ounce potato
1 ounce romaine lettuce
  if lettuce is especially strong/bitter, use 1 half ounce lettuce and
   1 half ounce additional potato, or squash, carrot,
   yam, asparagus, green bean
1 tablespoon (.33 ounce) non roasted sunflower seeds

  or 2 teaspoons non roasted sunflower seed butter
1 tablespoon (.5 ounce) sugar
2 pinches salt
1 eighth cup (1 ounce) water

Remove peel from potato.

Cut the potato and lettuce into piece your blender will deal with.

Put all ingredients into a 1 cup blender and process
until smooth.

Put batter into 2 3-inch diameter bowls.

Heat in a microwave oven until thickened,
3 minutes 40 seconds in a 1000 watt microwave oven.

6 minutes in a 600 watt microwave oven.

----------------------------------
Math:
To heat to boiling: 20 seconds per ounce time 3.8 ounces = 76 seconds.
Plus 5 seconds for microwave to begin heating
Plus 20 seconds to heat dish
Dry weight equals total weight minus total water (3.8 - 2.8) = 1 ounce.
Water to leave in is 40/60 time dry weight (40/60) X (1) = .7 ounces
Water to remove is total water minus water left in (2.8 - .7) = 2.1 ounces.
Plus to evaporate excess water: 46 X 2.1 = 97 seconds.
Plus to replace heat lost to air: 12 X (97/60) is 20 plus 20/60 X 12 equals
  24 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------

Has enough calories and protein for a light meal, for a complete
light meal add 1 to 2 ounces of fruit or vegetable such as apple, grapes,
or perhaps raw rutabago or yam. For a large meal could also serve
2 ounces meat and 3 ounces fruit such as half a banana
or Blueberry pudding.

Could serve 20090516d Squash grain seed bean and 20090530c Cherry celery seed together. 

Mild pecan flavor, squash flavor barely noticeable; 
sligthly: sweet, tangy, bitter, starchy, salty; moist muffin consistency/texture.

Potato lettuce, prominent potato flavor, pleasantly bitter/sweet/salty; 
thick pudding consistency/texture.





20090619b
  similar to 20090623d and 20090501a which use squash and potato totaling 
    3 ounce and use about 1 ounce grain  
squash potato grain seed bean
 
3 ounces butternut or acorn squash
  if squash is especially strong flavored, use 1 to 2 ounces squash and
  2 to 1 ounces, respectively, mild vegetable such as potato, yam, sweet
  potato, rutabaga, green bean (1 oz squash 2 oz potato this trial)
  or 3 ounces cucumber
  or 3 ounces zuccini 
   or 3 ounces green beans, fresh, frozen, 
     or canned 
   or 2 ounces asparagus plus 1 ounce extra potato
   or 3 ounces canned pumpkin puree
  or .3 ounces carrot powder plus 1 quarter cup  plus 1 tablespoon water
2 ounces potato, peel removed
1 quarter cup (1.3 ounces) non roasted sunflower seeds
1 quarter cup (2 ounces) boiled or canned beans
  or 1 eighth cup soaked or sprouted beans (measurement is before soaking and/or
    sprouting)
  or 2 tablespoons (.8 ounce) bean flour plus 1 eighth cup water
1 tablespoon (.25 ounces) oat flour
  or 1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
  or 1 tablespoon corn kernels (this trial)
  or 1 tablespoon (.4 ounce) wheat grain
  or 1 tablespoon other grain such as millet or corn
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt salt
1 quarter cup (2 ounces) water

Chop the vegetables into pieces appropriate for your 3 cup or 
larger blender.

Into the blender put all ingredients, 
and process until as smooth as desired, perhaps 2 minutes.

Either:
(1.
Put equal amounts of batter into each of three 4-inch bowls or four 3-inch bowls, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches.)

Or:
(2. Place a 3-inch diameter, round, glass or ceramic casserole dish or similar
utensil at the center of an 8-inch glass piepan.

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

----------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 10.85 ounces times 20 seconds per ounce = 217 seconds.
Dry weight is total weight minus water: 10.85 - 7.5 = 3.35 ounces.
Water to leave in is (1 part water)/(4 parts dry weight) times dry weight = 1/4 X 3.35 = .82 ounces.
Water to remove is total water minus water left in: 7.5 - .82 = 6.7 ounces.
Time to evaporate water: 46 seconds per ounce times 6.7 ounces = 308 seconds.
To replace heat conducted to air during evaporation: 14 seconds per minute time 308/60 minutes = 72 plus 72/60 X 14 = 19 for a total of 91 seconds.
Assume vegetable is 90 per cent water and final product will be 1 fifth water.
----------------------------------------

Let the cake cool and firm for several minutes.

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit 
or vegetable such as a raw carrot, pear, Peaches or Blueberry dessert.
Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

Definite squash flavor, mildly: sweet; slightly salty;
very moist biscuit consistency, almost as moist and soft as 
poultry stuffing.






20100209d
apple squash potato grain seed bean

1 ounce butternut squash
1 half ounce apple
3 ounces potato or sweet potato (potato this trial)
2 tablespoons (.7 ounce) corn or other grain soaked in 1 tablespoon water for 2 days 
  or 2 tablespoons (.5 ounce) corn meal ground in a coffee grinder (this trial)
  or 1 tablespoon (.4 ounce) flax seed plus 2 tablespoons (.5 ounce) corn kernels
1 tablespoon (.3 ounce) roasted chestnut flour (this trial)
     plus 2 teaspoons canola oil or 2 tablespoons (.7 ounce) sunflower seeds
  or 2 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil or 2 tablespoons (.7 ounce) sunflower seeds
  or 3 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 1 quarter cup (1.3 ounce) non roasted sunflower seeds 
  or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1  teaspoon water)
   or 3 tablespoons roasted tahini
  or 2 tablespoons canola oil
1 quarter dry beans boiled or canned beans
  or 1 eighth cup (.9 ounce) dried beans soaked in 2 tablespoons water for 2 days 
  or 1 eighth cup (.75 ounce) skinless blanched (buff) peanuts
  or 1 tablespoon (.25 ounces) soy bean flour
4 tablespoons plus 2 teaspoons (1.85 ounces) sugar
  or 2 tablespoons (1 ounce) sugar plus 4 packets aspartame
1 quarter teaspoon salt
1 half cup (4 ounces) water
14.7 ounces, 9.85 ounces water (for boiled beans, flax and cornmeal ground together)

If using dried beans:
[
Put 1 eighth cup beans and 1 cup water into a metal pan.

Heat on a cooktop until boiling, then cover, reduce heat to low, and 
heat until the beans are softened enough to pulverize easily in a 
processor or blender, 10 to 40 minutes depending on type of bean.

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

Remove peel from potato to yield 3 ounces.

Slice the potato into 1 quarter inch thick slices.

Put the potato slices and 5 eighths cup water into a metal pan.

Heat on a cooktop until boiling, then cover, reduce heat to low, and 
heat for 30 minutes.

Test cornmeal for bitterness by boiling 1 tablespoon cornmeal in 
1 eighth cup water, heat to boil about 40 seconds then heat 45 seconds 
more to remove most of water. If bitter, grind fresh cornflour or use 
other grain flour. 

Remove core and peel from apple to yield 1 half ounce.

Cut potato, apple, and 1 ounce squash into pieces suitable for your 
3 cup or larger blender.

Put into a 3 cup or larger blender: 
 1 half ounce apple,
 1 ounce butternut squash,
 3 ounces potato and the water it was boiled in,
 1 quarter cup boiled or canned beans,
 2 tablespoons sunflower seeds,
 2 tablespoons sugar,
 4 packets aspartame sweetner,
 1 quarter teaspoon salt.

Run until smooth, about 4 minutes.

Pour/spoon the batter into a mixing bowl.

Add to the mixing bowl:
 2 tablespoons corn flour or cornmeal, and
 1 tablespoon chestnut flour.

Divide the slurry equally into 4  4-inch diameter one cup bowls or round 
casserole dishes.

Place the containers opposite each other across the center of a microwave oven.
Heat until thickened, 12 minutes in a 1000 watt microwave oven, 
minutes  seconds in a 600 watt oven.

-------------------------------------------------
Math for soaked beans and soaked grain:
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 14.7 ounces X 20 equals 294 seconds.
Dry weight is total weight minus total water (14.7 - 9.85) = 4.85 ounces.
Water to leave in 40/60 times dry weight (40/60 X 4.85) = 3.2 ounces.
Water to remove is total water minus water left in (9.85 - 3.2) = 6.65 ounces.
Plus to evaporate excessive water: 46 X 6.65 ounces water equals 306 seconds.
To replace heat lost to air: 306/60 X 14 seconds per minute is 71 plus
   77/60 X 14 seconds per minute is 17 seconds;
total is 94 seconds heating to replace heat lost to air.
(assume fruit and vegetable is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
10 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl and
)
Heat time is  minutes  seconds for a 1000 watt microwave oven if grain 
and beans are soaked.
--------------------------------------------------

Definitely:sweet, chestnut flavored; moderate: corn flavor, starchiness; mildly salty, tangy; very moist biscuit consistency.






20090618a
Squash potato mustard green grain seed bean

2 ounces fresh mustard greens
  or 3 ounces watercress (see 20090622b Squash potato watercress grain seed bean)
  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 ounce cilantro
  or 1 ounce parsley
1 ounce acorn or butternut squash
     if squash is particulary strong such as aged squash, use 
   1 half ounce squash and 1 half ounce extra potato or rutabaga
  or 1 ounce carrot
  or 1 ounce mild rutabaga plus 1 half teaspoon parsnip root,
    do not use outside layer which may be too biting
  or 1 half ounce mild rutabaga
    plus 1 half ounce butternut squash
1 ounce potato
  or 1 ounce mild rutabaga, if bitter boiled 20 minutes, drained
  or 1 tablespoon apple fiber powder plus 1 eighth cup water
  or 1 teaspoon apple powder plus 1 teaspoon grain flour plus 1 eighth cup water
  or 1 ounce apple plus 1 teaspoon grain flour
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 tablespoon oat flour
  or 1 tablespoon (.1 ounce) rolled oats
  or 2 tablespoons (.5 ounces) whole oat flour if greens especially bitter
1 quarter cup (2 ounces) boiled or canned beans
1 tablespoon plus 2 teaspoons (.7 ounce) sugar plus 1 teaspoon sugar for each
  ounce of greens slaw 
1 eighth teaspoon salt 

Using a scissors remove and discard center rib from 
mustard greens to yield 1 ounce.

Put into a metal pan:
1 ounce mustard greens and 2 cups water.

Heat on a cooktop until boiling, about 6 minutes, reduce heat to low, 
heat 20 minutes.
]

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

There should be about 1 ounce or so of slaw.

Remove the peel from potato to yield 2 ounces.

Cut the potato and squash into pieces appropriate for your blender.

Into a high speed 2 cup or larger blender/processor put:
 1 ounce or so greens slaw,
 1 ounce potato,
 1 half ounce strong flavored squash plus 1 half ounce potato, 
 1 tablespoon rolled oats,
 1 quarter cup sunflower seeds,
 1 quarter cup beans,
 1 tablespoon plus 2 teaspoons sugar,
 1 eighth teaspoon salt, and
 if using processor, 3 eighths cup water
 if using blender, 5 eighths cup water

Run until smooth, perhaps about 2 minutes.

Taste, if desired, add aspartame sweetener to taste.
(2 packets added this trial)

Either:
(1. Eat the batter as is.)

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

(3. 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.)

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

(5. 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.

If using processor:
Heat to thicken, total 3 minutes 30 seconds in a 1000 watt oven.

If using blender:
Heat to thicken, total 5 minutes 30 seconds in a 1000 watt oven.

--------------------------
Math: (if using blender)
12.1 ounces X 20 equals 142 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
Dry weight is total weight minus total water (12.1 - 7.3) = 4.8 ounces.
Water to leave in is 50/50 times 4.8 ounce = 4.8 ounces.
Water to remove is total water minus water to leave in (7.3 - 4.8) = 2.5 ounces
To evaporate excess water: 46 seconds per ounce X 2.5 ounces = 115 seconds.
plus to replace heat lost to air: 115/60 X 12 = 23 plus 23/60 X 12
  is 28 seconds.

(assumes greens slaw is 60 percent water, squash is 80 percent water, and potato is 90 percent water, and the  final product is about 40 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
Makes enough for a light meal, for a large meal add 2 ounces roasted peanuts and a couple of ounces of fruit
and/or vegetable.
-------------------------

If not heated to thicken:
Mild to moderate: bittersweetness, starchiness, saltiness; 
mild: mustard green flavor, squash flavor; slight biting taste;
pudding consistency.






20090602d
Squash potato spinach grain seed bean

1 ounce spinach (can be frozen)
  or 1 half ounce watercress plus 1 half ounce mild carrot or spinach or lettuce
    or asparagus
  or 1 half ounce bitter lettuce
     plus (1 half ounce mild carrot or 1 tablespoon water)
 or 1 half ounce cilantro
 or 1 half ounce parsley
1 half ounce strong flavored butternut squash
    plus 1 tablespoon water
  or 1 ounce acorn or mild butternut squash
  or 1 ounce mild carrot
3 tablespoons (1 ounce) non roasted sunflower seeds 
  or 2 tablespoons 30 percent added oil non roasted sunflower seed butter
    (use the seed butter if your processor is low speed or
    will not flow with the seeds)
  or 3 tablespoons non roasted pumpkin seed
  or 2 tablespoons roasted tahini
2 tablespoons (.4 ounce) rolled oats
  or 1 tablespoon oat flour
  or 1 tablespoons (.5 ounces) whole grain flour
2 ounces potato
1 eighth cup (.9 ounce) dried beans (lima beans this trial, if not bitter)
  or 1 eighth cup blanched skinless peanuts
1 tablespoon (.5 ounce) sugar
4 to 6 packets aspartame sweetener to taste
1 quarter teaspoon salt 
1 half cup (4 ounces) water (this is water left from boiling potatoes)
total: 12 ounces, 8.4 ounces water

If using potato:
[
Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 5 eighths cup plus 1 tablespoon water into a metal pan.

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

Cut 1 half or 1 ounce squash into 1 half inch pieces.

When 10 minutes of heating remain for the potato, add the squash to the pan.

Cut 1 ounce spinach every 1 half inch.

When 5 minutes remain for potato/squash to heat, add 1 ounce spinach and
3 tablespoons sunflower seeds.

]

Into a high speed 2 cup or larger blender or processor put:
 2 tablespoons rolled oats,
 1 quarter cup boiled or canned beans,
 1 tablespoon sugar,
 4 packets aspartame, and 
 1 quarter teaspoon salt.

If using dried beans:

When the potato/squash/spinach/seed is done heating, set the hot pan
in cold water to cool for a couple of minutes so the blender will not 
be damaged by heat.

Put the potato and cooking water into the blender.

Run until smooth, perhaps about 4 to 6 minutes.

Taste, if desired, add aspartame sweetener to taste. (2 this trail for a total of 6)

Either:
(1. Eat the batter as is, if desired, warm by heating in a microwave oven
for 40 to 60 seconds.)

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

(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 35 seconds in a 1000 watt oven.

--------------------------
Math:
12 ounces X 20 equals 240 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
Dry weight is total weight minus total water (12 - 8.4) = 3.6 ounces.
Water to leave in is 50/50 times 3.6 ounce = 3.6 ounces.
Water to remove is total water minus water to leave in (8.4 - 3.6) = 4.8 ounces.
To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
Plus to replace heat lost to air: 221/60 X 12 = 44 plus 44/60 X 12
  is 9 seconds for a total of 53 seconds.

Assumes potato and spinach is 90 percent water, 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 2 ounces roasted peanuts and a couple of ounces of fruit
and/or vegetable.

If not heated to thicken:
Definitely: bittersweet with more sweetness than bitterness; 
moderately salty, starchy, oat flavored; mildly spinach flavored;
slightly: potato flavored, squash flavored; medium thick liquid.
Might be less astringent and better with boiled peanuts or blackeyed peas 
instead of lima beans and rolled oats instead of potato
 (see 20100530b Squash spinach grain seed bean in 
  Recipes Using Butternut Squash)

if heated to thicken:





20090622b
Squash potato watercress grain seed bean

1 quarter 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 bitter lettuce plus (1 half ounce butternut squash or
    1 half ounce carrot or 1 tablespoon water)
  or 1 quarter ounce cilantro
  or 1 eighth ounce parsley
2 ounces acorn squash
  or  1 ounce butternut squash
  or 2 ounces carrot
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 tablespoon rolled oats
  or 1 tablespoon oat flour if greens normal pungency
  or 2 tablespoons (.5 ounces) whole oat flour if greens especially bitter
1 ounce potato
  or 1 tablespoon apple fiber powder plus 1 eighth cup water
  or 1 teaspoon apple powder plus 1 teaspoon grain flour plus 1 eighth cup water
  or 1 ounce apple plus 1 teaspoon grain flour
1 quarter cup (2 ounce) boiled or canned beans
1 teaspoon (.15 ounces) canola oil (use 1 tablespoon if using especially
  bitter greens)
1 tablespoon plus 1 teaspoon (.7 ounce) sugar plus 1 teaspoon sugar for each
  ounce of greens slaw 
3 pinches salt
1 half cup (4 ounces) water

Remove the peel from potato to yield 2 ounces.

Cut the potato and squash into pieces appropriate for your blender.

Into a high speed 2 cup or larger blender/processor put:
 1 quarter ounce watercress,
 1 ounce potato,
 2 ounces squash, 
 1 tablespoon rolled oats,
 1 quarter cup sunflower seeds,
 1 quarter cup beans,
 1 teaspoon oil,
 1 tablespoon plus 1 teaspoon sugar,
 3 pinches salt, and
 5 eighths cup water.

Run until smooth, perhaps about 4 to 6 minutes.

Either:
(1. Divide the batter equally in 4 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 6 minutes in a 1000 watt oven, add 40 seconds
for each ounce of slaw over 1 ounce.

--------------------------
Math:
12.7 ounces X 20 equals 154 seconds.
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
Dry weight is total weight minus total water (12.7 - 8) = 4.7 ounces.
Water to leave in is 40/60 times 4.7 ounce = 3.1 ounces.
Water to remove is total water minus water to leave in (8 - 3.1) = 4.9 ounces.
To evaporate excess water: 46 seconds per ounce X 4.9 ounces = 225 seconds.
Plus to replace heat lost to air: 225/60 X 12 = 45 plus 45/60 X 12
  is 54 seconds.

(assumes greens slaw is 50 percent water and the  final product is about 30 percent water,
 losses are 5 seconds for oven warmup, 20 seconds 
to heat dish, and 12 seconds for each minute of boiling temperature)
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.

Mild watercress flavor, mildly: sweet, starchy, salty;
thick pudding consistency.






20081218c
potato squash grain seed bean and spinach seed bean

1 ounce spinach
  or 1 ounce cos or bibb lettuce pressed between towel to dry,
   chopped into 1 inch pieces
1 tablespoon (.5 ounce) sugar
1 quarter cup (1.3 ounces) non roasted sunflower seeds (this trial)
   seed butter 
  or 3 tablespoons non roasted 30 percent added oil sunflower
  or 3 tablespoons non roasted chestnut flour 
    plus 2 teaspoons canola oil
  or 3 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 
    tsp wtr)
  or 3 tablespoons roasted tahini  or 1 tablespoon canola oil
2 tablespoons boiled or canned beans
  1 tablespoon (.45 ounce) dried beans soaked in 1 tablespoon water for 
    24 to 48 hours
  or 1 tablespoon (.45 ounce) dried beans
1 eighth teaspoon salt in greens pudding
3 eighths cup water
6.8 ounces 4.6 ounces water

In the potato squash grain seed bean ring:
1 ounce acorn or butternut squash, peel removed, cut into 1 inch pieces, 
  if squash is particularly strong flavored from storage, use 1 half ounce 
  squash and 1 half ounce extra potato (this trial)
3 ounces potato, peel removed
1 eighth teaspoon salt
2 teaspoons (.3 ounce) sugar
3 tablespoons (1.3 ounces) non bitter grain flour (fresh ground corn flour this trial,
  flour more than a couple of weeks old can be bitter)
2 tablespoons boiled or canned beans
  1 tablespoon (.45 ounce) dried beans soaked in 1 tablespoon water for 
    24 to 48 hours
  or 1 tablespoon (.45 ounce) dried beans
1 tablespoon (.3 ounce) non roasted sunflower seeds
3 eighths cup (3 ounces) water
8.9 ounces, 6.3 ounces water

Cut 1 ounce spinach into 1 inch pieces.

Into a 2-cup or larger blender put:
 the greens pieces,
 1 quarter cup sunflower seeds,
 1 tablespoon sugar, 
 1 eighth teaspoon salt,
 2 tablespoons boiled or canned beans, and
 3 eighths cup water.

Run until smooth.

Put the greens slurry into a 3-inch diameter round 
casserole dish.

Into the blender put:
 3 ounces potato,
 2 tablespoons boiled or canned beans 
 1 ounce squash pieces,
 2 teaspoons sugar,
 1 tablespoon sunflower seeds,
 1 eighth teaspoon salt, and
 3 eighths cup water.

Run until smooth.

Add:
3 tablespoons grain flour. 

Run to mix.

Set a 3-inch diameter, round, glass or ceramic casserole dish
or similar utensil at the center of 9-inch glass piepan.

Pour the squash mixture into the space around the center utensil.

Place the piepan in a microwave oven.

Set a saucer on the empty casserole dish.

Set the casserole dish with the spinach batter on top of the saucer. 

Heat in a microwave oven until the squash biscuit ring is firm.

If using boiled or canned beans:
Heat 13 minutes 30 seconds in a 1000 
watt microwave oven.

---------------------------
Math: (if using boiled or canned beans)
To bring to boil: 15.7 ounces X 20 equals 314 seconds.
Plus 5 seconds for oven to begin heating
Plus 40 seconds to heat dishes
Dry weight is total weight minus water (15.7 - 10.2) = 5.5 ounces.
Water to leave in is 30 parts water)/(70 parts dry weight) times (dry weight) = 
  3/7 X 5.5 = 2.4 ounces.
Water to remove is total water minus water left in (10.2 - 2.4) = 7.8 ounces.
Plus to evaporate excessive water: 46 X 7.8 ounces water equals 368 seconds.
Plus to replace heat lost to air: 368/60 X 12 = 74 plus 74/60 X 12
  is 15 seconds for a total of 89 seconds.
(assume fruit and vegetable is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
10 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl
--------------------------- 

If desired, before eating, warm by heating 30 seconds.

Squash corn, definite saltiness, moderate: squash and corn flavors; 
slightly: sharp taste, starchiness; very thick pudding consistency.

Spinach seed bean biscuit, moderate spinach flavor, mildly: bitter, salty; 
slightly sweet; moist and chewy bagel texture/consistency .





20090909c
  similar to 20090909cx which uses fresh chestnuts
apple squash potato grain seed

1 half ounce mild apple
  or 1 quarter ounce extra sweet/tangy apple
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
2 ounces potato, peel removed
1 ounce acorn squash
  or 1 half ounce butternut squash plus 1 tablespoon water
  or 1 ounce mild carrot
  or 1 half ounce strong flavored carrot 
  or 1 and 1 half teaspoons (.1 ounce) carrot powder plus 2 tablespoons water
  or 1 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn
    squash plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 quarter cup (1.6 ounces) mild flavored blanched or roasted dried chestnut
    halves, plus 1 teaspoon (.17 ounces) canola oil
1 tablespoon plus 1 teaspoon (.7 ounce) sugar 
  (use 2 tablespoons sugar  or 3 packet aspartame sweetner if chestnut
  is bitter, 5 packet aspartame sweetner this trial)
1 quarter teaspoon salt
1 quarter cup (2 ounces) water
9.9 ounces, 6.35 ounces water 



If using dried whole corn and dried chestnuts:
[
Into a metal pan put:
 1 eighth cup corn kernels, 
 1 quarter cup dried chestnut halves, and
 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low cover, 
heat 40 minutes.

Pour the chestnut corn water mixture into a metal bowl to cool for several minutes.
]

Remove peel from potato to make 2 ounces.

Cut 1 half ounce fruit, and 2 ounces potato into 
 1 inch pieces.

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 2 ounces potato,
 1 ounce squash, 
 1 half ounce apple,
 1 tablespoon plus 1 teaspoon sugar,
 5 packets aspartame sweetner,
 1 teaspoon oil,
 1 quarter teaspoon salt,
 the grain/chestnut mixture, and
 1 quarter cup water.

Process until smooth, about 5 minutes.

(If processed long enough, batter slightly congeals like soft jello, 
or pumpkin pie filling that has egg)

Put the batter into three 4-inch diameter, 1 cup bowls or similar containers.

Heat until boiling and then 1 minute more to thicken, 7 minutes 30 seconds 
total in a 1000 watt microwave oven.

---------------------------
Math:
add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat containers.
To raise to boiling temperature: 20 seconds per ounce times 9.9 ounces = 192 seconds.
Dry weight is total weight minus water: (9.9 ounces - 6.3 ounces) = 3.6 ounces.
Water to leave in is 40 parts water/60 parts dry weight times dry weight (40/60 X 3.6) = 
2.4 ounces.
Water to remove is total water minus water left in (6.3 - 2.4) = 3.9 ounces.
Heating time to evaporate excess water: 46 seconds per ounce times 3.9 ounces = 179 seconds.
Heating time to replace heat lost to air during evaporation: 14 seconds per minute times 
179/60 minutes = 42 seconds plus 42/60 times 14 = 10 for a total of 52 seconds.
Assume vegetables are 90 percent water, chestnut and corn together after boiling contain 
1.2 ounce water, final product is 40 percent water.
---------------------------

Serve hot in cold weather, serve warm in hot weather.

serve with a large handful of peanuts and 2 ounces fruit, 
perhaps cherries for a full meal.

For high protein, perhaps also serve with 2 ounces meat.
Could serve with 20090603c Potato nut bean biscuit or
Non roasted peanut butter for a dip with raw mild rutabaga or kolrabi.

Definitely sweet and roasted chestnut flavored; 
mild: corn flavor, starchiness; 
slightly salty; very thick pudding consistency


Could serve with 20090603c Potato nut bean biscuit or
 20090519d Salsify nut bean biscuit or
Green beans nut bean biscuit or
Non roasted peanut butter for a dip with raw rutabaga or kolrabi.








20090909cx
  similar to 20090909c which uses dried chestnut halfs
apple squash potato grain seed

1 half ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
2 ounces potato, peel removed
1 ounce butternut or acorn squash (this trial)
  if squash is low moisture from long storage, use 1 half ounce 
    squash and 1 half ounce water (.75 ounce squash plus .25 ounce  
    water this trial)
  or 1 ounce carrot 
  or 1 and 1 half teaspoons (.1 ounce) carrot powder plus 2 tablespoons water
  or 1 ounce yam
  or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn
    squash plus 2 tablespoons water
1 eighth cup (.7 ounce) whole dried corn kernels
  or 2 tablespoons freshly ground whole corn flour
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 quarter cup (1.6 ounces) fresh chestnut halves,
  plus 1 teaspoon (.17 ounces) canola oil
2 tablespoons (1 ounce) sugar 
1 quarter teaspoon salt
1 quarter cup (2 ounces) water
9.9 ounces, 6.35 ounces water 

If using dried whole corn and fresh chestnuts:
[
Into a metal pan put

1 eighth cup corn kernels and 1 half cup plus 1 tablespoon water.

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

Cut in half 1 rounded half-cup in hull chestnuts.

Boil for 30 seconds in 1 half cup water.

Drain water, rinse to cool, drain again.

Remove shells and skin from chestnuts, yield should be
about 1 quarter cup.

After the corn has heated 20 minutes, add the chestnuts to the corn/water and
heat another 10 minutes. 

Pour the corn/chestnut/water mixture into a metal bowl to cool for several minutes.
]

Remove peel from potato to make 2 ounces.

Cut 1 half ounce fruit, and 2 ounces potato into 
1 inch pieces.

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 2 ounces potato,
 1 ounce squash,
 1 half ounce apple,
 2 tablespoons plus 1 teaspoon sugar,
 5 packets aspartame sweetner,
 1 teaspoon oil,
 1 quarter teaspoon salt,
 the boiled and drained grain,
 the boiled and drained chestnuts, and
 1 quarter cup water.

Process until smooth, about 6 minutes, if necessary, add water
1 tablespoon at a time, just enough so mixture circulates while
processing.

(If processed long enough, batter slightly congeals like soft jello, 
or pumpkin pie filling that has egg)

Put the batter into three 4-inch diameter, 1 cup bowls or similar containers.

Heat until boiling and then 1 minute more to thicken,
 7 minutes 30 seconds total in a 1000 watt microwave oven.

---------------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat containers.
To raise to boiling temperature: 20 seconds per ounce times 9.9 ounces = 192 seconds.
Dry weight is total weight minus water: (9.9 ounces - 6.3 ounces) = 3.6 ounces.
Water to leave in is 40 parts water/60 parts dry weight times dry weight (40/60 X 3.6) = 2.4 ounces.
Water to remove is total water minus water left in (6.3 - 2.4) = 3.9 ounces.
Heating time to evaporate excess water: 46 seconds per ounce times 3.9 ounces = 179 seconds.
Heating time to replace heat lost to air during evaporation: 14 seconds per minute times 179/60 minutes = 42 seconds plus 42/60 times 14 = 10 for a total of 52 seconds.
Assume vegetables are 90 percent water, chestnut and corn together after boiling contain 1.2 ounce water, final product is 40 percent water.
---------------------------

Serve hot in cold weather, serve warm in hot weather.

Serve with a large handful of peanuts and 2 ounces fruit, perhaps cherries 
for a full meal.

For higher protein, perhaps also serve with
1 or 2 ounces meat.

Definite: sweetness, tanginess; 
mild: bitterness, squash flavor,starchiness; 
slight chestnut flavor, saltiness; a little to firm to be called a pudding, 
too moist and dense to be called a biscuit, may have chewy areas at edges.








20100209d
apple squash potato grain seed bean

1 ounce mild butternut squash
  or 1 half ounce strong flavored butternut squash
1 half ounce apple
3 ounces potato 
  or 3 ounces sweet potato
2 tablespoons (.5 ounce) corn meal ground in a coffee grinder
  or 2 tablespoons (.7 ounce) corn or other grain soaked 
    in 1 tablespoon water for 2 days 
  or 1 tablespoon (.4 ounce) flax seed plus 2 tablespoons (.5 ounce)
    corn kernels
1 tablespoon (.3 ounce) lightly roasted or non roasted chestnut flour
     plus 2 teaspoons canola oil or 2 tablespoons (.7 ounce) sunflower seeds
  or 2 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil or 2 tablespoons (.7 ounce) sunflower seeds
  or 3 tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 1 quarter cup (1.3 ounce) non roasted sunflower seeds 
  or 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 3 tablespoons roasted tahini
  or 2 tablespoons canola oil
1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup dried beans soaked in 1 tablespoon water for 2 days 
  or 1 quarter cup boiled or canned beans
  or 1 eighth cup (.75 ounce) skinless blanched (buff) peanuts
  or 1 tablespoon (.25 ounces) soy bean flour
2 tablespoons (1 ounce) sugar plus aspartame to taste
1 quarter teaspoon salt
5.5  ounces water remaining from heating potato(/beans)
14.6 ounces, 9.3 ounces water (for canned beans, 2 tablespoons cornmeal)

Remove peel from potato to yield 3 ounces.

Slice the potato into 1 quarter inch thick slices.

Put the potato slices and 3 quarters cup water into a metal pan.

If using dried beans:
add 1 eighth cup beans and 1 eighth cup water.

Heat on a cooktop until boiling, then cover, reduce heat to low, and 
heat for 30 minutes.

Remove core and peel from apple to yield 1 half ounce.

Cut apple, and 1 ounce squash into pieces suitable for 
your 3 cup or larger blender.

Put into a 3 cup or larger blender:
 1 half ounce apple,
 1 ounce butternut squash,
 3 ounces potato(/bean) and the water it was boiled in,
 if using,  1 quarter cup boiled or canned beans,
 2 tablespoons sunflower seeds,
 2 tablespoons sugar,
 1 quarter teaspoon salt.

Run until smooth, about 4 minutes.

Taste, if desired, add aspartame or sucralose sweetener.

Pour/spoon the batter into a mixing bowl.

Add to the mixing bowl:
 2 tablespoons corn flour or cornmeal and 1 tablespoon chestnut flour.

Divide the slurry equally into four 4-inch diameter, one-cup bowls or round 
casserole dishes.

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

Heat until thickened, 11 minutes 20 seconds in a 1000 watt microwave oven, or 
19 minutes in a 600 watt oven.

-------------------------------------------------
Math: (canned beans and grain flour)
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
To bring to boil: 14.6 ounces X 20 equals 292 seconds.
Dry weight is total weight minus total water (14.6 - 9.3) = 5.3 ounces.
Water to leave in 40/60 times dry weight (40/60 X 5.3) = 3.5 ounces.
Water to remove is total water minus water left in (9.3 - 3.5) = 5.8 ounces.
Plus to evaporate excessive water: 46 X 5.8 ounces water equals 267 seconds.
To replace heat lost to air: 267/60 X 14 seconds per minute is 62 plus
   62/60 X 14 seconds per minute is 14 seconds -
total is 76 seconds heating to replace heat lost to air.
(assume fruit and vegetable is 90 percent water,
leave 1.5 ounce water will be left in, mostly in pudding,
10 seconds losses per minute of boiling temperature
plus 5 seconds startup and 15 seconds for heating bowl and)
Heat time is  minutes  seconds for a 1000 watt microwave oven 
if grain and beans are soaked.
--------------------------------------------------

Definitely: sweet, chestnut flavored; moderate: corn flavor, starchiness; 
mildly salty, tangy; very moist biscuit consistency.






20090513f
20090430b
20090414a
20090215c
20080123g
20090123f
20090123e
20090123d
20090104c
20081214e
20081125e
Apple squash potato parsley grain seed bean
Apple lettuce grain seed pudding
1 ounce mild apple
  or 1 half ounce extra sweet/tangy apple
  or 1 tablespoon apple fiber powder plus 2 tablespoons water
  or 1 teaspoon apple powder plus 2 tablespoons water
3 tablespoons (?.2 ounces) dried parsley flakes (parsley flakes this
trial) (see 20090430b2 for a version using  
 1 half ounce watercress
  or 1 half ounce any one of: pungent lettuce, cilantro, watercress, 
     parsley)
1 ounce acorn squash or mild butternut squash
  or 1 half ounce strong flavored butternut squash
  or 1 ounce carrot
2 ounces potato
3 eighths cup (2 ounces) non roasted sunflower seeds
  or 3 eighths cup (2 ounces) roasted sunflower
  or 1 quarter cup (2 ounces) 30 percent added oil roasted sunflower seed butter
  or 3 eighths cup (2 ounces) non roasted pumpkin seeds (use the seed butter,
    grain flour, and bean flour if your processor is low speed or will not flow
      with the seeds)
  or 1 quarter cup roasted tahini
  or 1 half cup (2 ounces) California walnuts 
1 tablespoon (.4 ounce) dried beans
1 tablespoon (.3 ounce) grain flour 
  or 1 tablespoon (.4 ounce) soaked, sprouted, or boiled grain (measurement before soaking)
1 tablespoon plus 1 teaspoon (.65 ounces) sugar
2 pinches salt
3 quarters cup (6 ounces) water

Remove potato peel to yield 2 ounces potato and cut the potato into 
3 quarter inch pieces.

If using fresh greens, cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 2 cup blender/processor put:
 3 tablespoons parsley flakes,
 2 ounces potato,
 1 ounce apple (or 1 teaspoon apple powder),
 1 ounce squash,
 if using 1 tablespoon grain flour,
 if using, 1 tablespoon soaked or sprouted grain,
 3 eighths cup sunflower seeds,
 1 tablespoon dried beans,
 4 teaspoons sugar,
 2 pinches salt, and
 3 quarters cup water.
  
Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 4 4-inch diameter bowls, place the bowls
in a circle around the center of a microwave oven.)(4 bowls thistrial)

(2. Place a 4-inch diameter round casserole dish or similar utensil at 
the center of a 9-inch glass piepan and place the batter around the casserole dish.)

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

Heat in a 1000 watt microwave oven to thicken, 12 minutes 30 seconds 
in a 1000 watt oven, 18 minutes 50 seconds in a 600 watt oven.

---------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish
Plus to heat to boiling: 13.65 ounces X 20 equals 273 seconds.
Dry weight is total weight minus total water (13.65 - 9.5) = 4.15 ounces.
Water to leave in is 33/67 times (4.15) = 2.1 ounces.
Water to remove is total water minus water to leave in (9.5 - 2.1) = 7.4 ounces.
To evaporate excess water: plus 46 time 7.4 = 340 seconds.
Plus to replace heat lost to air: 340/60 X 14 = 80 plus 80/60 X 14
  is 104 seconds
(assumes apple and potato are 90 percent water, squash is 80 percent water, and 
water will be removed so the final product is about 1 third water.)
--------------------------------

Makes about 2 thirds of a light meal. For a complete meal, 
also have 2 ounces boiled peanuts and a couple of ounces of fruit
and/or vegetable. For a large supper meal, add 3 to 4 ounces fruit and vegetable and 
perhaps also include an ounce or 2 of meat.

Flavorful, bittersweet, tangy.






20100831a
Prep time 56 minutes.
apple squash rutabaga spinach grain and Rutabaga grain seed bean

Apple squash potato lambsquarters Pudding:
1 half ounce apple (this trial), can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
  or 1 teaspoon apple powder plus 1 tablespoon water
  or 1 tablespoon apple fiber powder plus 1 tablespoon water
1 ounce acorn squash, peel and seeds removed
  or 1 tablespoons squash or pumpkin powder plus 1 eighth cup water
  or 1 ounce canned pumpkin puree
1 ounce potato
  or 1 ounce mild rutabaga
1 ounce spinach (this trial)
  or 1 and 1 half teaspoons (.1 ounce) spinach powder plus 2 tablespoons water
  or 1 ounce lambsquarters
  or .1 ounce (1 tablespoons coarse powder) dried lambsquarters plus 2 tablespoons water
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats 
1 tablespoon plus 2 teaspoons (.85 ounce) sugar (use 1 teaspoon extra sugar if apple is
  sour)
1 tablespoon (.5 ounces) canola oil
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
1 eighth teaspoon salt
3 eights cup (3 ounces) water
8.7 ounces, 6 ounces water

Rutabaga grain seed bean pudding:
2 ounces salsify (see 20090519d)
  or 2 ounces green beans (not yet tested)
  or 2 ounces potato (see 20090603c) 
  or 2 ounces mild rutabaga (this trial)
2 tablespoon (.8 ounce) non ground wheat grain (this trial)
  or 4 tablespoons (.8 ounce) rolled oats
  or 2 tablespoons any whole grain flour, use grain flour
    if not heating to thicken so smoother
2 tablespoons non roasted chestnut flour 
  or 1 quarter cup (1.3 ounces) dried chestnut halves (this trial)
  or 3 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 third cup (1.3 ounce) California walnuts  
  or 1 quarter cup (1.25 ounces) non roasted hazelnuts
  or 2 tablespoons roasted tahini
2 tablespoons (.6 ounce) non roasted no hull sunflower seed
  or 1 tablespoon canola oil plus 1 tablespoon whole grain flour
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried soy beans (pinto beans this trial)
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans or peas
  or 1 tablespoon roasted peanut butter
2 tablespoons (1 ounce) sugar (this trial)
  if using salsify instead of potato, use 1 tablespoon (.5 ounces) sugar
4 packets (.1 ounce) aspartame sweetener
1 quarter teaspoon salt
3 eighths cup (3 ounces) water from heating chestnuts and grain
1 quarter cup added water
12.8 ounces, 7.8 ounces water 

 
If using dried whole dried corn for Apple squash potato lambsquarters:
[
Into a metal pan put 1 eighth cup corn kernels and 3 quarters cup
water.

Heat until boiling, cover, heat 40 minutes on low.

Drain the water by dumping into a strainer.
]

If also preparing Rutabaga grain seed bean, skip down to the 
Rutabaga grain seed bean section and begining the boiling of the
rutabaga and also boiling of dried chestnuts.

Apple squash potato spinach squash grain:

Remove peel from potato to make 1 ounce.

Cut into  1 inch pieces:
 1 ounce spinach,
 1 half ounce fruit, 
 1 ounce squash, and
 1 ounce potato.

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 if using, 1 eighth cup boiled and drained corn kernels,
 if using, 1 tablespoon whole grain flour,
 1 ounce potato,
 1 ounce greens,
 1 half ounce apple,
 1 ounce squash,
 1 tablespoon plus 2 teaspoons sugar,
 3 tablespoons sunflower seeds,
 1 eight teaspoon salt, and
 3 eighths cup water.

Process until smooth.

this trial:
Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

If heating Apple spinach squash grain separately:
[
Place the two bowls opposite each other across the center of a
microwave oven.

Heat to a biscuit consistency, 9 minutes 30 seconds in a 
1000 watt oven.

---------------------------------------------------------------------
Math: (math for Apple spinach squash grain if heated separately)
To bring to boil: 8.3 ounces X 20 seconds equals 166 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 8.3 minus 6.4 water equals 1.8 ounces.
water to be left in equals .2 times 1.8 equals .36 ounce
Water to remove is total water - water left in (6.4 - .36) = 6 ounces.
plus to evaporate water 46 X (6 ounces to be removed) equals 276
To replace heat lost to air: 276/60 minutes X 15 seconds per 
minute = 72 plus 72/60 X 15 = 17 for a total of 89 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air).
---------------------------------------------------------------------
]

Rutabaga grain seed bean:

If using slow cooking dried peas or beans:
Remove rind from rutabaga to yield 2 ounces.

Cut rutabaga into 1 quarter inch thick slices.

Either:
Put rutabaga slices, 1 eighth cup beans, and 3 cups water into a metal pan. 
Heat on a cooktop until boiling, cover, reduce heat to low and 
heat for 60 minutes.

Or: 
[
Put rutabaga slices, 1 eighth cup beans, and 3 cups water into a pressure
cooker.

Heat on a cooktop until full pressure, reduce heat to low and 
heat for 40 minutes.

Turn off heat and allow cooker to cool while sitting on 
burner for 5 minutes.

Set pressure cooker in cold water and run water over cooker to
reduce pressure to zero.
]

Put into a metal pan:
1 quarter cup dried chestnut halfs,
1 eighth cup wheat grain, and
5 eighths cup water.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 45 minutes.

If using dried blackeyed peas:
When the chestnuts have heated 10 minutes, add 1 eighth cup
dried blackeyed peas.

Into a 2 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 if using, 1/4 cup boiled or canned peas or beans,
 2 tablespoon sunflower seeds
 if using, 2 tablespoons rolled oats,
 2 tablespoons sugar,
 4 packets aspartame,
 1 quarter teaspoon salt,
 1 quarter cup water.

When the chestnut/grain/(bean/)water is done heating, set the
pan in cold water to cool for a couple of minutes so heat 
does not damage the processor.

When the rutabaga/(bean/)water is done heating, pour into a strainer to
eliminate water.

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

Strain again.

Put rutabaga into processor.

Add the chestnut/grain/bean and heating water to the processor.

Process until smooth, about 4 to 6 minutes, if needed,
add water 1 tablespoon at a time, just enough so
mixture circulates while processing.

Taste, if desired, add aspartame sweetener.


Either:
(1. Eat the batter as is, if desired, warm by heating in a microwave
oven for 4 seconds per ounce.)

Or:
(2. Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

If heating the Potato seed bean separately:
[
Heat until thickened, 7 minutes 40 seconds in a 1000 watt microwave oven.

-------------------------------
Math: math for Potato seed bean if heated separately
To bring to boil: 12.8 ounces X 20 seconds equals 256 seconds
plus 5 seconds for oven to begin heating
plus 30 seconds to heat dish
dry weight is 12.8 minus 7.8 water equals 5 ounces
water to be left in equals 50/50 times 5 equals 5 ounce
Water to remove is total water - water left in (7.8 - 5) = 2.8
plus to evaporate water 46 X (2.8 ounces to be removed) equals 129 seconds.
To replace heat lost to air: 129/60 minutes X 15 seconds per 
minute = 32 plus 32/60 X 15 = 8 for a total of 40 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
Heat until firm, 8 minutes 35 seconds in a 1000 watt microwave oven.
--------------------
]

If heating  Apple spinach squash grain and Potato seed bean together:

Arrange the 4 bowls in a circle around the center of a microwave oven.

Heat until boiling plus enough time to firm, 15 minutes plus
25 seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 17.4 ounces X 20 seconds equals 348 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 17.4 minus 11.8 water equals 5.6 ounces.
water to be left in equals 33/67 times 5.6 equals 2.8 ounce
Water to remove is total water - water left in (11.8 -2.8) = 9 ounces.
plus to evaporate water 46 X (9 ounces to be removed) equals 414
To replace heat lost to air: 414/60 minutes X 14 seconds per 
minute = 95 plus 95/60 X 14 = 21 for a total of 116 seconds.
(assume lettuce is 90 percent water, squash is 80 percent
water and overall water will be about 1 third after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

For more even moisture/firmness:
Cut the Apple squash potato spinach seed bean biscuit loose from the bowls and invert.
If gooey on bottom, enough that large chunks of food stick onto a finger,
heat the biscuit only for 1 minute 20 seconds. If gooey enough that tiny
tiny bits of food stick onto a finger, heat 1 minute. If sticky but no
chunks of food stick onto a finger,  allow to cool
and firm for 3 minutes before eating.


Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.


If using rutabaga, discarding water, 2 tablespoons chestnut
flour, not heating to thicken: (20090616e2)
good, moderately: sweet, starchy; mildly: chestnut flavored,
rutabaga flavored, salty; pudding consistency, if using non
ground grain, has particles of wheat bran.


If using rutabaga, discarding water, 1 quarter cup dried chestnut
halfs, 2 tbsp sgr, 4 pckts sptm, heating rutabaga separatedly in 
pressure cooker for 40 minutes in 3 cups wtr, heating to mash consistency:
heating is not necessary for flavor or texture but lessens
notice of grain particles from non ground wheat.
good, moderately sweet; mild to moderate: chestnut flavor;
mildly: tangy, starchy; slightly salty, rutabaga flavored;
thicker than a mash, about as firm as traditional poultry
stuffing.



20090430b2
Apple squash potato watercress grain seed bean

1 ounce mild apple
  or 1 half ounce extra sweet/tangy apple 
  or 1 tablespoon apple fiber powder plus 2 tablespoons water
  or 1 teaspoon apple powder plus 2 tablespoons water
1 quarter ounce full-flavor watercress
  or 1 half ounce mild watercress
  or 1 half ounce any one of: pungent lettuce, cilantro, parsley 
1 ounce acorn or mild butternut squash
  or 1 half ounce strong flavored butternut squash 
  or 1 ounce mild carrot
  or 1 half ounce strong flavored carrot
2 ounces potato
1 eighth cup (1 ounce) 30 percent added oil roasted sunflower seed butter
  or 3 tablespoons (1 ounce) roasted sunflower seed
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
  or 3 tablespoons (1 ounce) non roasted pumpkin seeds
   (use the seed butter, grain flour, and bean flour if your     processor is low speed or will not flow with the seeds)
  or 1 eighth cup roasted tahini
  or 1 quarter cup (1 ounce) California walnuts 
1 eighth cup boiled or canned beans
  or 1 tablespoon (.4 ounce) dried beans, soaked or sprouted
1 tablespoon (.3 ounce) grain flour 
  or 2 tablespoons (.8 ounce) soaked or sprouted grain    (measurements after soaking)
3 to 4 teaspoons sugar according to bitterness of greens
2 pinches salt
1 quarter cup (2 ounces) water
total: 9.2 ounces, 6.6 ounces water (if using canned beans, grain
   flour)

Remove potato peel and cut the potato into 3 quarter inch pieces.

Cut 1 ounce greens into 1/2 inch pieces.

Into a high speed 2 cup blender/processor put:
 1 quarter ounce watercress,
 2 ounces potato,
 1 ounce apple
 1 ounce squash,
 1 tablespoon grain,
 3 tablespoons sunflower seeds,
 1 eighth cup boiled or canned beans,
 1 to 4 teaspoons sugar acording to pungency of greens
 2 pinches salt, and
 1 quarter cup water.
  
Run until smooth, perhaps about 2 minutes.

Either:
(1. Divide the batter equally in 4 3-inch bowls or 3 4-inch diameter bowls, place the bowls
in a circle around the center of a microwave oven.)

(2. Place a 4-inch diameter round casserole dish or similar utensil at the center of a 9-inch glass piepan and place the batter around the casserole dish.)

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

Heat in a 1000 watt microwave oven to thicken, 8 minutes 20 seconds in 
a 1000 watt oven, 13 minutes 50 seconds in a 600 watt oven.

---------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 30 seconds to heat dish.
Plus to heat to boiling: 9.2 ounces X 20 equals 184 seconds.
Dry weight is total weight minus total water (9.2 - 6.6) = 2.6 ounces
Water to leave in is 40/60 times 2.6 = 1.7 ounces>
Water to remove is total water minus water to leave in (6.6 - 1.7) = 4.9 ounces.
To evaporate excess water: plus 46 time 4.9 = 225 seconds
Plus to replace heat lost to air: 225/60 X 12 = 45 plus 45/60 X 12
  is 54 seconds.
(assumes fruit and vegetables are 90 percent water and 
water will be removed so the final product is about 1 third water.)
--------------------------------

Makes about 2 thirds of a light meal. For a complete meal, 
also have 2 ounces boiled peanuts and a couple of ounces of fruit
and/or vegetable. For a large supper meal, also include
an ounce or 2 of meat.

About equal parts: tangy, bitter, sweet, starchy, salty; 
mild watercress and squash flavors; stiff mash texture.





20090316e
Apple squash potato grain seed bean

1 ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
2 ounces acorn squash, peel and seeds removed
2 ounces potato
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels 
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats
1 eighth cup (.6 ounce) dried chestnut halfs, plus 1
    additional teaspoon canola oil
  or 1 quarter cup (2 ounces) fresh chestnut halves, plus 1
    additional teaspoon canola oil
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 2 tablespoons non roasted sunflower seeds
  or 1 eighth cup California walnuts
    plus 1 teaspoon sugar 
  or 1 eighth cup non roasted hazelnuts plus 2
    additional teaspoons canola oil
  or 1 tablespoon roasted tahini
1 quarter cup boiled or canned beans  
  or 1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) soaked or sprouted beans (measured
    before soaking)
  or 1 eighth cup bean flour
  or 1 tablespoon roasted peanut butter
1 tablespoon plus 1 teaspoon (.7 ounce) sugar 
1 tablespoon (.5 ounces) canola oil
1 eighth teaspoon salt
3 eights cup (3 ounces) water
14.9 ounces, 10.3 ounces water

If using non roasted soybeans and a roasted flavor is desired:
[
Put the soybeans into hot air popcorn popper that
has bean running for 10 seconds or more,  set a timer
so the beans have close to 50 seconds roast time
and dump the beans into a bowl.
]


If using unroasted peanuts and a roasted flavor is desired:
[
Put 1 eighth cup raw peanuts into a hot air popcorn
popper, set a timer for 50 seconds, run the popper
for 50 seconds.

Dump the peanuts into a bowl to cool for a couple
of minutes.

Remove the peanut skins by squeezing between two
fingers.
]

If using dried whole beans, dried whole corn and dried chestnuts:
[
Into a metal pan put:
 1/8 cup peas or soybeans, 
 1 eighth cup corn kernels, 
 1 third cup dried chestnut halves, and
 3 quarters cup water.

Heat until boiling plus 10 minutes longer to soften,
1 minute 50 seconds in a 1000
watt microwave oven, then 10 minutes on low.

Drain the water by dumping into a strainer.
]

Start here for easiest version:

Cut into 1 inch pieces:
 1 ounce fruit,
 2 ounces squash, and 
 2 ounces potato.

Into a 3 cup or larger high speed food processor or blender put
(blender likely will be quicker):
 1/4 cup boiled or canned beans,
 if using, 1 eighth cup grain flour,
 if using, 1 eighth cup corn soaked or sprouted grain,
 1 quarter cup fresh chestnut halves
 1 ounce apple,
 1 ounce squash,
 2 ounces potato,
 1 tablespoon plus 1 teaspoon sugar,
 1 tablespoon canola oil (1 tablespoon oil if using
   chestnuts or hazelnuts, this trial),
 4 pinches (1 eighth teaspoon) salt, and
 1 half cup water.

If using chestnut flour, add 2 tablespoons water.

If using bean flour, add 2 tablespoons water.

Process until smooth.

Either:
(1. Place an upsidedown 4-inch diameter, round casserole dish
or similar utensil at the center of a 9
inch glass pie pan, pour the batter into the space around
the tumbler.
)

(2. Place an upside down glass tumbler at the center of a 10-inch
microwaveable plate, pour the batter in the space around the glass.
)

(3.
Divide the mixture equally into 4 4-inch diameter 
microwaveable bowls.
)

Heat until boiling plus enough time to firm, 15 minutes plus
15 seconds seconds in a 1000 watt oven.

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

-------------------------------
Math:
To bring to boil: 14.9 ounces X 20 seconds equals 298 seconds
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
Dry weight is 14.9 minus 10.3 water equals 4.6 ounces.
Water to be left in equals .2 times 4.6 equals .9 ounce.
Water to remove is total water - water left in (10.4 - .9) = 
  9.5 ounces.
Plus to evaporate water 46 X (9.5 ounces to be removed) equals 
437 seconds.
To replace heat lost to air: 437/60 minutes X 15 seconds per 
minute = 109 plus 109/60 X 15 = 27 for a total of 136 seconds.

(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Moderately: sweet, tangy, salty, starchy, squash-flavored; 
slightly strong/biting; muffin texture/consisteny; chewy at edges.






20100102b
elderberry potato grain seed

1 half ounce seedless elderberry puree
  or  1 ounce (1 third cup) elderberries (use only if seed do not bother you)
  or 1 ounce concord grape skins
  or 1 ounce blueberries
2 tablespoons (.6 ounce) raw (non roasted) sunflower
     seeds
  or 1 tablespoon 30 percent added oil non roasted sunflower seed butter
    (use the seed butter if your processor is low speed or will not flow
      with the seeds)
  or 1 tablespoon tahini
3 ounces boiled potato
  or 2 ounces pear
1 tablespoon (.3 ounce) grain flour
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
6 packets of aspartame sweetner
2 pinches salt
5 ounces water, this is water left from boiling potatoes
total: 10 ounces, 7.85 ounces water

If using frozen berries, put 1 third cup berries into water to unthaw or heat 
for 25 seconds in a microwave oven to unthaw.

Remove peel from potato to yield 3 ounces.

Cut potato into 1 quarter inch thick slices.

Into a metal put the potato and 1 cup water.

Heat on a cooktop until boiling, cover, reduce heat to low, heat for 60 minutes.

When the potato is done heating, pour into a metal pan to cool for a couple of minutes.

Put all ingredients, except potato, into a high speed 2 -cup or larger blender.

Add the potato and water to the blender and run until
smooth, about 4 minutes.

If mixture will not flow add 1 tablespoon water, processes until smooth,

Put the blender's contents into a 4 cup or larger microwaveable bowl.

Heat in a microwave oven until thickened, about 7 minuteds in a 1000 watt oven, or 
11 minutes 40 seconds in a 600 watt oven.

--------------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat container.
To raise to boiling: 20 seconds per ounce times 10 ounces = 200 seconds.
Dry weight is total weight minus water (10 ounces - 7.85 ounces) = 2.15 ounces.
Water to leave in is 2 parts water/1 part dry weight times dry weight = 
2 X 2.15 = 4.3 ounces.
Water to remove is total water minus water left in (7.85 - 4.3) = 3.5 ounces.
To remove excess water: 46 seconds per ounce times 3.5 ounces = 161 seconds.
To replace heat lost to air during boiling: 12 seconds per minute times 
(161/60) minutes = 32 seconds plus 12 seconds per minute times 32/60 = 38 seconds total. 
Assume elderberry puree is 90 percent water, potato is 80 percent water, 
1 ounce of the 3 quarters cup water used to heat potato will be lost to evaporation.
--------------------------------------------------

Definitely tangy, sweet; moderate: elderberry flavor, starchiness; 
stiff and chewy at edge, soft and gooey at center.





20090924b
title: elderberry potato seed bean
3 tablespoons (.75 ounce)elderberries, fresh or frozen,
  or 1 half ounce elderberry puree, no seeds
1 ounce potato, peel removed
1 tablespoon (.4 ounces) lentils 
  or 1 tablespoon (.5 ounce) blanched skinless peanuts (buff peanuts) 
  or 1 tablespoon (.4 ounces) any dry bean 
  (soaking the beans in half their weight in water in a closed container for 
   24 to 48 hours will shorten time to blend mixture to a smooth consistency 
   and will increase nutrient avaialibility)
2 tablespoons (.6 ounce)  sunflower seeds
1 tablespoon (.1 ounce) wheat bran
1 tablespoon (.5 ounce) sugar
2 packets aspartame sweetner
1 pinch salt
1 quarter cup (2 ounces) water

If desired, soak 1 tablespoon lentils in 1 half tablespoon water, 2 days to 
increase nutrient availability.

If using soaked or dry beans or lentils not canned: 
[
Put 1 tablespoon lentils or beans into a mug with 1 half cup water. 
Place the mug in a microwave oven, cover, and heat to boiling, 1 minute 40 seconds 
in a 1000 watt oven or 2 minutes 45 seconds in a 600 watt microwave oven, then 
heat 15 minutes on low. Pour the lentils/water into a strainer to discard water. Dump the beans back into the heating container and add water to rinse. Drain again.
]
Put all ingredients into a 1 cup high speed blender and run until smooth, about 
5 minutes to pulverize dry beans or peanuts or 3 minutes to pulverize soaked 
beans or peanuts.

(Batter tastes good before heating.)
Divide the batter evenly into 3 3-inch diameter 1-half cup bowls.
Put the bowls opposite each other across the center of a microwave oven and 
heat until thickened.
Heat time is 5 minutes 40 seconds in a 1000 watt microwave oven.

------------------------
Math: (figured for 1 half ounce elderberry puree and boiled lentils)
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat bowls.
To raise to boiling: 20 seconds per ounce times 6.8 ounces = 136 seconds.
Dry weight is total weight minus water: (6.8 ounces - 3.8 ounces) = 3 ounce.
Water to leave in is (20 part water)/(80 part dry weight) times dry weight = 
1/4 X 3 = .85 ounce.
Water to remove is total water minus water left in 3.8 - .85 = 3 ounces.
To evaporate unwanted water: 46 seconds per ounce times 3 ounces = 138 seconds.
To replace heat lost to air during evaporation time: 14 seconds per minute 
times 138/60 minutes = 33 seconds plus 33/60 X 14 = 7 for a total of 40 seconds.
Assume berries and potato are 90 percent water, beans absorb 125 percent their 
weight in water when boiled until soft.
Heat 7 minutes in a 1000 watt microwave oven.
--------------------------
Cut the biscuit from the bowls  with a knife.

Moderately: tangy, sweet, elderberry flavored; mildly: bitter, 
sunflower seed flavored, starchy; moist biscuit consistency or if seeds are boiled, a very thick pudding consistency .






20080525
Elderberry grain seed and collards potato beans seeds grain

Potato collard grain bean ingredients:
2 tablespoons powdered collards
  or probably 2 ounces canned or frozen mild, non seasoned greens puree or pesto (not tested)
  or probably 3 quarters teaspoon powdered spinach, do no leach, (not tested)
1/2 cup water
3 ounces potato, boiled preferred (not as bitter as raw)
1 teaspoon olive or canola oil
2 tablespoons garbanzo bean powder
  or 2 tablespoons fava bean powder
  or probably 2 tablespoons peanut butter but not tested
  or probably 1 quarter cup canned beans, and do not add salt, add 
    1 minute 15 seconds to heat time
2 tablespoons flax seed meal plus 1 tablespoon fine ground wheat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
  or 1 tablespoon whole wheat flour
1 pinch salt in cake

elderberry grain seed pate ingredients:
2 teaspoons elderberry powder
  or 2 teaspoons tomato powder
  or 2 teaspoons ground cherry powder
  or 2 teaspoons cranberry powder
  or 2 ounces tomato?
1/4 cup sunflower seed meal (1 1/2 ounces)
  or 1/4 cup raw sunflower seeds 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
  or 1/8 cup 30 percent oil unroasted sunflower seeds butter 
  or 1/8 cup 30 percent added oil lightly roasted sunflower seed butter
    (this trial)
2 teaspoons whole wheat flour 
1 tablespoon sugar
2 teaspoons canola oil
2 pinches salt


Potato grain bean biscuit instructions:
Peel 3 ounces potato.  

Cut the potato into 1/4 inch pieces.

In a personal blender/smoothie, process the potato and 3 tablespoons water 
into a smooth a smooth slurry.

Run until desired smoothness is achieved, perhaps 1 minute.

Put the potato slurry into a mixing bowl.

To the bowl with the potato add:
 2 tablespoons flax meal,
 1 tablespoon bran,
 1/8 cup bean powder,
 1 teaspoon oil, and
 1 pinch salt

Pour the mixture onto a plate.

Form into a flattened donut shape with a 2 inch diameter hole.

Heat 4 minutes 40 seconds on full power.

--------------------------------
Math:
6-1/6 ounces X 20 plus 20 for plate plus 46 X 3
--------------------------------


Pate:

Put 3/4 cup water into a microwaveable container.

Heat 2 minutes 20 seconds on full power.

Add 2 tablespoons powdered greens.

Stir.

Heat 2 minutes on low. (this should avoid boil over)

Squeeze liquid from the greens with a 1 cup coffee press. Or 
  drain through a paper coffee filter and gently wrap and squeeze
  most of the water out. A very fine stainer or a piece of 
  nylon stocking can also be used. Discard the liquid.
  (40 wires per inch best, 14 per inch minimum)

Put the slaw into a mixing bowl.

Into the mixing bowl with the greens slaw put:
 1/8 cup sunflower seed butter, 
 2 teaspoons elderberry powder,
 1 tablespoon sugar,
 2 teaspoons oil,
 2 teaspoons wheat flour,
 2 pinches salt,
 1 teaspoon water.

Mix until uniform.

Makes enough for a light meal. For a large meal, add a side of Blueberries And Strawberries or any kind of fruit

Cake has nice potato flavor

Pate, roasted sunflower seed flavor is prominent, pleasantly salty,
slightly bitter/sweet, mild elderberry flavor.




20090321e
Elderberry collard seed and Potato grain bean
Potato grain bean biscuit ingredients:
1/2 cup water
3 ounces potato, boiled preferred (less bitter)
1 teaspoon olive or canola oil
2 tablespoons garbanzo bean powder
  or 2 tablespoons fava bean powder
  or probably 1 tablespoon peanut butter but not tested
2 tablespoons flax seed meal plus 1 tablespoon fine ground wheat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
    (this trial)
  or 1 tablespoon whole wheat flour
1 pinch salt in cake

pate:
2 tablespoons powdered collards
  or probably 3 quarters teaspoon powdered spinach, do no leach, (not tested)
1 tablespoon elderberry powder (tested)
  or 1 tablespoon seedless elderberry puree (not tested)
  or 2 teaspoons tomato powder(not tested)
  or 2 teaspoons ground cherry powder (not tested)
  or 2 teaspoons cranberry powder (not tested)
  or 2 ounces tomato (not tested)
1/4 cup sunflower seed meal (1 1/2 ounces)
  or 1/4 cup raw sunflower seeds (this trial)
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
  or 1/8 cup 30 percent oil unroasted sunflower seeds butter 
  or 1/8 cup 30 percent added oil lightly roasted sunflower seed butter
    2 teaspoons whole wheat flour 
  or 2 tablespoons tahini (sesame seed butter)
1 tablespoon plus 1 teaspoon sugar
2 teaspoons canola oil
2 pinches salt
2 teaspoons whole wheat flour

Potato grain bean biscuit instruction:

Peel 3 ounces potato.  

Cut the potato into 1/4 inch pieces.

In a 1 or 2 cup blender, process the potato and 3 tablespoons water 
into a smooth a smooth slurry.

Run until desired smoothness is achieved, perhaps 1 minute.

Put the potato slurry into a mixing bowl.

To the bowl with the potato add:
 2 tablespoons flax meal,
 1 tablespoon bran,
 1/8 cup bean powder,
 1 teaspoon oil, and
 1 pinch salt

Pour the mixture onto a plate.

Form into a flattened donut shape with a 2 inch diameter hole.

Heat 4 minutes 40 seconds on full power.

--------------------------------
Math:
6-1/6 ounces X 20 plus 20 for plate plus 46 X 3
--------------------------------

Pate:

Put 3/4 cup water into a microwaveable container.

Heat 2 minutes 20 seconds on full power.

Add 2 tablespoons powdered greens.

Stir.

Heat 2 minutes on low. (this should avoid boil over)

Squeeze liquid from the greens with a 1 cup coffee press. 

Continue pressing for about 1 and 1 half minutes.

Or drain through a paper coffee filter and gently wrap and squeeze
  most of the water out. A very fine stainer or a piece of 
  nylon stocking can also be used. Discard the liquid.
  (40 wires per inch best, 14 per inch minimum)

Put the slaw into a mixing bowl.

The slaw should be more dry than soggy.

Yield is about 1 quarter cup.

Into the mixing bowl with the greens slaw put:
 1/8 cup sunflower seed butter, 
 1 tablespoon elderberry powder,
 1 tablespoon 1 teaspoon sugar,
 2 teaspoons oil,
 2 teaspoons wheat flour,
 2 pinches salt.

Mix until uniform.
Makes enough for a light meal. 

For a large meal, add a side of Blueberries And Strawberries
or any kind of fruit

Elderberry collard, flavorful, tangy/sweet/bitter, definite
collard and elderberry flavors, definitely fibrous, 
thick pudding consistency but much more fibrous/grittty than typical pudding, about as soft as turkey stuffing but not as smooth.

Cake, has nice potato flavor






20090831d
Carrot seed with with Potato grain bean

Carrot seed:
2 ounces mild carrot 
  or 1 ounce strong flavored carrot plus 1 ounce potato
  or if carrot is very strong: 
    1 ounce very strong flavored carrot plus 1 ounce potato plus
  1 teaspoon canola oil plus 1 extra packet aspartame 
1 quarter cup (1.3 ounces) non roasted, no hull sunflower seeds
1 tablespoon (.5 ounce) sugar
1 packet aspartame sweetner
1 quarter cup (2 ounces) water
5.6 ounces, 3.8 ounces water

Carrot seed:
Chop the vegetable into pieces appropriate for your 1 cup or 
larger blender.

Into the blender put all ingredients, 
and process until as smooth as desired, perhaps 4 to 5 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Divide the batter equally into 2 4-inch diameter, 1 cup or larger microwaveable bowls.

Heat in a microwave oven until thickened, 4 minutes 10 seconds in a 1000 watt microwave oven.

----------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 5.6 ounces times 20 seconds per ounce = 112 seconds.
Dry weight is total weight minus water: 5.6 - 3.8 = 1.8 ounces.
Water to leave in is (50 parts water)/(50 parts dry weight) times dry weight = 
1/1 X 1.8 = 1.8 ounces.
Water to remove is total water minus water left in: 3.8 - 1.8 = 2 ounces.
Time to evaporate water: 46 seconds per ounce times 2 ounces = 92 seconds.
To replace heat conducted to air during evaporation: 12 seconds per minute 
times 92/60 minutes = 18 plus 18/60 X 12 = 4 for a total of 22 seconds.
Assume vegetable is 90 per cent water and final product will be 50 percent water.
----------------------------------------

Could serve with Potato grain bean

Moderately bitter/sweet; mild carrot and sunflower seed flavors; 
a little moister and smoother than typical poultry stuffing.


Potato grain bean:

3 ounces potato, peel removed
2 tablespoons (.8 ounce) bean flour
  or 2 tablespoons (.8 ounce) dried beans, i.e. great northern, black eyed peas, 
    soybean, garbanzo, pidgeon pea
2 tablespoons (.5 ounces) oat flour
  or 2 tablespoons (.6 ounce) whole wheat flour
  or 2 tablespoons (.5 ounce) whole corn flour
  or 2 tablespoons (.7 ounce) corn kernels (this trial)
    or ?1 half cup cornflakes?
  or 2 tablespoons (.8 ounce) wheat grain
  or 2 tablespoons other grain such as millet or corn
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.3 ounce) sugar
1 eighth teaspoon salt salt
1 quarter cup (2 ounes) water
6.9 ounces, 4.7 ounces water

Chop the vegetable into pieces appropriate for your 1 cup or 
larger blender.

Into the blender put all ingredients, and process 
until as smooth as desired, perhaps 5 to 6 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Heat a 8 inch or larger skillet on low power.

Add 1 teaspoon oil to the skillet and spread with a spatula.

Pour the batter into the skillet and spread to 1 quarter inch thick or less.

Remove biscuit from skillet when surface is dry enough to loose its gloss and wet look.

Let the cake cool and firm for several minutes.


Potato grain bean: 
3 ounces potato, peel removed
2 tablespoons (.8 ounce) bean flour
  or 2 tablespoons (.8 ounce) dried beans, i.e. great northern, black eyed peas, soybean, garbanzo, pidgeon pea
2 tablespoons (.7 ounce) corn kernels
  or 2 tablespoons (.6 ounce) whole wheat flour
  or 2 tablespoons (.5 ounce) whole corn flour
  or 2 tablespoons (.5 ounces) oat flour
  or 1 half cup cornflakes
  or 2 tablespoons (.8 ounce) wheat grain
  or 2 tablespoons other grain such as millet or corn
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.3 ounce) sugar
1 quarter teaspoon salt salt
3 eighths cup (3 ounces) water
7.8 ounces, 5 ounces water

Into a tall 16 ounce or larger mug put:
 1 eighth cup corn kernels,
 1 eighth cup dried beans, and
 1 half cup water.

Heat in a microwave oven until boiling, 1 minute 40 seconds in a 1000 watt oven, or 3 minutes in a 600 watt oven, then cover and heat on low for 10 minutes. If using flageolet or navy beans heat on low for 20 minutes.

Chop the vegetable into pieces appropriate for your 2 cup or 
larger blender.

Into the blender put all ingredients, 
and process until as smooth as desired, perhaps 5 to 6 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades, if necessary add water 
1 tablespoon at a time, just enough to get the mixture to circulate
while processing.

Heat a 8 inch or larger skillet on one third power on a 6 inch electric burner, 
or use a 6 inch skillet on a 6 inch electric burner at 1 quarter power and 
heat 20 minutes.

Add 1 teaspoon oil to the skillet and spread with a spatula.

Pour the batter into the skillet and spread to 1 quarter inch thick, more or less.

Biscuit is done when surface is dry enough to lose its gloss and bits of food 
do not stick to a spoon or finger when the surface of the patty is touched, 
about 10 to 30 minutes. 

Remove from skillet or eat from the skillet after it has cooled  10 minutes. 

Let the cake cool and firm for several minutes.

Robust potato flavor, slightly: sweet, salty, starchy; 
paste consistency with a slightly crusty bottom that has the flavor
of traditional hash browns.







20090315b
Apple lettuce squash grain and Potato chestnut bean

Pudding:
1 ounce cos or bibb lettuce (can be frozen)
  or if lettuce is very bitter, use 1 half ounce lettuce and 1 half ounce other 
    vegetable such as mild squash, mild carrot, sweet potato
1 ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
1 ounce acorn squash, peel and seeds removed
2 ounces potato
  or 2 tablespoons rolled oats plus 1 quarter cup water 
2 tablespoons freshly ground whole corn flour, 
  or 1 eighth cup (.7 ounce) whole dried corn kernels
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons whole wheat flour  
  or 2 tablespoons any other non bitter grain flour
  or 3 tablespoons rolled oats 
1 quarter cup (1.3 ounces) dried chestnut halves,
   plus 1 additional teaspoons canola oil
   plus 2 teaspoons sugar
  or 2 tablespoons 30 percent added oil lightly roasted
   sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts
    plus 1 teaspoon sugar 
  or 1 quarter cup non roasted hazelnuts
    plus 2 additional teaspoons canola oil
    plus 2 teaspoons sugar
  or 2 tablespoons roasted tahini
1 eighth cup (.9 ounce) dried beans
  or 1 eighth cup dried split peas
  or 1 eighth cup raw peanuts
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon roasted peanut butter (reduce heat time by 1 minute)
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
1 tablespoon (.5 ounces) canola oil
4 pinches (1 eighth teaspoon) salt
3 quarters cup water
16.2 ounces, 11.2 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into a metal pan.

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

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

If using potato:
[
Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the beans.
]


Cut the 1 ounce lettuce, 1 ounce fruit, 1 ounce squash, and 2 ounces 
potato into 1 inch pieces.

Into a 3 cup or larger high speed food processor or blender put:
 if using 1 quarter cup canned beans
   plus 1/8 cup water,
 1 eighth cup grain flour,
 1 quarter cup dried chestnut halves,
 1 ounce lettuce,
 1 ounce apple,
 1 ounce squash,
 1 tablespoon plus 1 teaspoon sugar
   plus any additional sugar to taste,
 1 tablespoon canola oil
   (1 tablespoon oil if using chestnuts or hazelnuts),
 4 pinches (1 eighth teaspoon) salt, and
 5 eighths cup water.

When the beans/potato is done heating, place the pan in cold water to cool 
for a couple of minutes so heat does not damage the blender.

Add the beans/potato and cooking water to the blender.

Process until smooth.

Either:
(1. Place an upsidedown 4-inch diameter, round casserole dish
or similar utensil at the center of a 9
inch glass pie pan, pour the batter into the space around
the tumbler. (this trial)

(2. Pour the batter into a 8- or 9-inch bundt pan.)

(3. Divide the mixture equally into 4 4-inch diameter 
microwaveable bowls.)

Heat until boiling plus enough time to firm, 15 minutes plus
15 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 40 seconds to heat dish.
To bring to boil: 16.2 ounces X 20 seconds equals 324 seconds.
Dry weight is 16.2 minus 11.2 water equals 5 ounces.
Water to be left in equals (20 parts water)/(80 parts water) times 
5 ounces water equals 1.2 ounces.
Water to remove is total water - water left in (11.2 - 1.2) = 10 ounces.
Plus to evaporate water 46 X (10 ounces to be removed) equals 460 seconds.
Heating time to replace heat lost to air during boiling: 460/60 minutes times 
15 seconds per minute equals 115 seconds plus 115/60 X 15 = 29 for 144 seconds total.
(assume lettuce is 90 percent water, squash is 80 percent
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

Prep time 56 minutes.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Mildly: sweet, tang; slightly salty; very slightly bitter/biting; 
moist biscuit texture and consistency; chewy at edges.







20090320e
Apple lettuce squash grain and Potato chestnut bean

Apple lettuce squash grain pudding:
1 ounce cos or bibb lettuce (can be frozen)
  or if lettuce is very bitter, use 1 half ounce lettuce and 1 half ounce other 
    vegetable such as acorn squash, mild carrot, sweet potato
1 ounce apple, can be fresh or frozen, if fruit is tart, add 1 extra 
  teaspoon sugar
1 ounce acorn squash, peel and seeds removed
2 tablespoons freshly ground whole corn flour,
  or 1 eighth cup (.7 ounce) whole dried corn kernels (this trial)
     (about 2 rows of kernels from a large ear of corn
  or 2 tablespoons any non bitter grain flour
  or 3 tablespoons rolled oats 
2 teaspoons (.3 ounce) sugar (use 1 teaspoon extra sugar if lettuce is
  especially bitter)
2 teaspoons (.3 ounces) canola oil
    or 2 tablespoons non roasted sunflower seeds (this trial)
2 pinches salt
3 eights cup (3 ounces) water
7.3 ounces, 5.6 ounces water

Potato chestnut bean biscuit:
2 ounces potato
  or 1 tablespoon plus 1 teaspoon rolled oats
    plus 3 tablespoons water
1 eighth cup (.6 ounce) dried chestnut halves,
    plus 1 teaspoon sugar
    plus either 2 tablespoons sunflower seeds
      or 2 teaspoons canola oil
  or 1 quarter cup (1.2 ounce) fresh chestnut
  or 2 tablespoons 30 percent added oil lightly roasted
    sunflower seed butter
  or 1 quarter cup non roasted sunflower seeds
  or 1 quarter cup California walnuts
    plus 1 teaspoon sugar 
  or 1 quarter cup non roasted hazelnuts
    plus 2 additional teaspoons canola oil
    plus 1 teaspoon sugar
  or 2 tablespoons roasted tahini
1 eighth cup raw peanuts
  or 1 eighth cup (.9 ounce) dried soy beans (pinto beans this trial)
  or 1 eighth cup dried split peas
  or 1 quarter cup canned beans
    plus 1 eighth cup water
  or 1 tablespoon roasted peanut butter
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.17 ounces) sugar
2 pinches (1 sixteenth teaspoon) salt
3 eighths cup water
8.6 ounces, 5.6 ounces water

If using dried beans:
[
Put 1 eighth cup dried beans and 3 quarters cup water into a metal pan.

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

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

If using potato:
[
Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Add the potato to the pan with the beans.
]

If using dried non ground corn:
[
Into a metal pan put 1/8 cup corn kernels and 1 cup water.

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

Apple lettuce squash grain:
Cut the 1 ounce lettuce, 1 ounce fruit, and 1 ounce squash into
 1 inch pieces.

Into a 3 cup or larger high speed food processor or blender put:
 1 ounce lettuce (can be frozen)
 1 ounce apple
 1 ounce squash
 if using, 1 eighth cup grain flour
   plus 1 tablespoon water
 2 teaspoons  sugar
 2 teaspoons canola oil
   or 2 tablespoons non roasted sunflower seeds (this trial)
 2 pinches salt
 3 eights cup (3 ounces) water

If using boiled corn:
[
When the corn is done heating, pour the corn/water into a strainer to get rid of water.

Add the corn to the blender.
]

Process until smooth.
Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.


Instructions for Potato chestnut bean:
Into a 2 cup or larger high speed food processor or blender put:
 if not using potato, 1 tablespoon plus 1 teaspoon rolled oats
    plus 3 tablespoons water
 1 eighth cup dried chestnut halves 
   plus 2 tablespoons sunflower seed,
 if using, 1 quarter cup canned beans
   plus 1 eighth cup water,
 1 tablespoon wheat bran,
 1 tablespoon sugar,
 2 pinches salt,
 3 eighths cup water.

If boiling beans:
[
When the beans (and potato, if using) are done heating, place the pan in 
cold water to cool for a few minutes so heat does not damage blender.

Add beans (and potato) and cooking water to blender.
]

Process until smooth.

Divide the mixture equally into 2 4-inch diameter 
microwaveable bowls.

Arrange the 4 bowls in a circle around the center of a microwave
oven.

Heat until boiling plus enough time to firm, 15 minutes plus
45 seconds seconds in a 1000 watt oven.

-------------------------------
Math:
To bring to boil: 15.9 ounces X 20 seconds equals 298 seconds
plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
dry weight is 14.9 minus 11.2 water equals 3.7 ounces
water to be left in equals .2 times 3.7 equals .74 ounce
Water to remove is total water - water left in (11.2 - .74) = 10.46
plus to evaporate water 46 X (10.46 ounces to be removed) equals 481
(assume lettuce is 90 percent water, squash and potato is 80 percent
To replace heat lost to air: 15 seconds per minute X 481/60 minutes =
120 seconds.
water and biscuit will be about 17 percent water after heating, 
heat losses to air during boiling are 15 seconds per minute
for each minute at boiling temperature for heat loss to air,
final product will be 1 sixth water).
--------------------

Cut the biscuit loose from the piepan and invert, allow to cool
and firm for 5 minutes before eating.

Has enough fiber and calories for an entire large meal for a
1400 calorie diet. For high protein, perhaps also serve with
2 ounces meat.

Potato chestnut bean, definite chestnut flavor, slightly: sweet, salty, starchy; 
chewy especially edges.

Apple lettuce squash grain, definite apple flavor, moderately:
sweet, tangy, nut flavored; slightly: salty, chewy at edges; mostly 
a thick pudding consistency  







20080128a
  similar to 20080128b which takes less time to prepare
Green bean potato bean seed grain

Watercress potato green bean bean biscuit ingredients:
2 ounces potato
4 ounces green beans
1 tablespoon plus 1 teaspoons (.4 ounces) whole wheat flour
  or 1/8 cup (2 tablespoons) flax meal
1 eighth cup dried beans
  or 1 eighth cup blanched skinless peanuts
  or 1 quarter cup canned beans
1 teaspoon (.15 ounce) canola oil
1 quarter cup water water (this is the water that the potato was cooked in)
total: 10.55 ounces,  8 ounces water

In Watercress grain nut topping:
1/2 ounce watercress puree 
  or 1 half teaspoon green, brown, or black tea powder 
2 tablespoons and nut or seed butter such as tahini
  or 1/4 cup walnuts plus 1 teaspoon sugar
  or 3 tablespoons raw sunflower seeds 
  or 1/4 cup raw no oil added 50/50 water sunflower seed butter*
    (may flow in processor better)
  or 2 tablespoons whole wheat flour plus 1 teaspoon canala oil
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt

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

Heat on a cooktop until boiling, cover, reduce heat to low, heat until 
the beans are soft and mild, 20 to 90 minutes depending on type of bean.
]

If green beans are frozen, thaw 4 ounces green beans by immersing in water.

Peel 2 ounces potato and cut into 1 quarter inch thick slices.

Put the potato and 1 half cup water into a metal pan, heat on a cooktop until 
boiling, reduce heat to low, cover, heat 25 minutes.

When the potato is done heat, set the pan in cold water to cool so heat 
will not damage the blender.

If boiling dried beans, when the beans are done heating, pour into 
a strainer to get rid of water.

Into a 2 cup or larger blender put:
 4 ounces green beans,
 if using, 1 tablespoon flax seed,
 2 ounces potato and cooking water, and
 the canned or boiled beans. 

If necessary repeatedly lift the processor 1/4 inch and drop it down onto
the counter to jar the mixture into the path of the cutting blades.

If necessary add 1 tablespoon water at a time, just enough to get the mixture
to flow while processing.

Run until desired smoothness is
achieved, perhaps 2 minutes.

Into a mixing bowl put:
 the potato/green beans mixture, 
 if using, 1/8 cup flax meal,
 if using, 1/8 cup bean flour, and
 1 teaspoon oil.

Mix.

Pour the mixture onto a plate.

Form the mixture into a flattened donut shape with a hole about 2 inches.

If using canned or boiled beans and boiled potato, 
heat in a 1000 watt microwave oven for 11 minutes 10 seconds.

If using grain flour instead of potato, heat 3 minutes 35 seconds less.

If using bean flour instead of canned or boiled beans, heat 1 minute 10 seconds less.

-------------------------------------------
Math: if using canned or boiled beans and boiled potato
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dish.
Plus to raise food to boiling: 20 seconds per ounce times 10.55 ounces = 211 seconds.
Dry weight is total weight minus water (10.55 ounces - 8 ounces) = 2.55 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X dry weight = 
1/3 x 2.55 ounces = .8 ounce.
Water to remove is total water - water left in (8 ounces - .8 ounce) = 7.2 ounces.
To evaporate excess water: 46 seconds per ounce X 7.2 ounces = 331 seconds.
To replace heat lost to air: 15 seconds per minute X 331/60 minutes = 82 seconds plus 
15 X 82/60 = 20 for a total of 102 seconds.
Assume green beans and potato are 80 percent water, dry beans absorb 125 percent of
their weight in water when boiled, final product will be 25 percent water.
Total heating time is 11 minutes 45 seconds.
--------------------------------------------

If cake is not as stiff as desired, heat another 30 seconds.

Allow the cake to cool and stiffen for a few minutes.

Into a 1 cup processor put: 
 1/4 cup nut or seed butter,
 1/2 ounce watercress puree or sprigs (use 1 ounce if using frozen
     puree that is over 2 years old)
   or 2 thirds ounce watercress pesto
 1 tablespoon sugar, 
 1 pinch salt, and
 2 teaspoons oil.

Process until no pieces of watercress larger than 1/32 inch remain and
mixture is light green, perhaps 3 minutes.

Spread the mixture on the donut shaped ring.

Makes one portion large enough for a light meal or about 2/3 of a large meal.

Serve with another dish so alternating from one to other keeps taste  unfatigued.

Could serve with a side of raw red pepper and hummus.

*Process 1-1/2 cups raw dehulled sunflower seeds into a fine meal. Process
until flow slows or stops. Add 3/4 cups water. Process until as smooth as
desired, perhaps 5 minutes. Refridgerate for up to 5 days.




20080128b
  similar to 20080128a which uses potato and dried beans
Green bean grain bean and Watercress grain nut topping

Green bean grain bean biscuit ingredients:
4 ounces green beans
2 tablespoons plus 2 teaspoons (.8 ounce) whole wheat flour
1 quarter cup canned beans
  or 1/8 cup bean (.8 ounce) flour (fava, garbanzo, or soybean)
    (reduce heating time by 1 minute 10 seconds
1 teaspoon (.15 ounce) canola oil
1 quarter cup water
total: 9.45 ounces,  6.8 ounces water

In watercress grain nut topping:
1/2 ounce watercress puree 
  or 1 half teaspoon green, brown, or black tea powder 
2 tablespoons any nut or seed butter such as tahini
  or 2 tablespoons whole wheat flour plus 1 teaspoon canola oil
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt

If green beans are frozen, thaw 4 ounces green beans by immersing in water.

Into a 2 cup or larger blender put:
 4 ounces green beans,
 2 ounces canned or boiled beans, and 
 1 quarter cup water. 

Run the blender until smooth, about 4 minutes.

If necessary, repeatedly lift the processor 1/4 inch and drop it down onto
the counter to jar the mixture into the path of the cutting blades.

If necessary, add 1 tablespoon water at a time, just enough to get the mixture
to flow while processing.

Run until desired smoothness is
achieved, perhaps 4 minutes.

Into a mixing bowl put:
 the bean/green beans mixture, 
 2 tablespoons plus 2 teaspoons grain flour, and
 1 teaspoon oil.

Mix.

Either:
[
Pour into an 8-inch bundt pan.

Place the pan in a microwave oven.
]

Or:
[
Divide the batter equally into 3 1-half cup or larger bowls.

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

Heat in a 1000 watt microwave oven for 9 minutes 20 seconds.

-------------------------------------------
Math: if using canned or boiled beans and boiled potato
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dish.
Plus to raise food to boiling: 20 seconds per ounce times 9.45 ounces = 
189 seconds.
Dry weight is total weight minus water (9.45 ounces - 6.8 ounces) = 
2.65 ounces.
Water to leave in is (25 parts water)/(75 parts dry weight) X dry weight = 
1/3 x 2.65 ounces = .9 ounce.
Water to remove is total water - water left in (6.8 ounces - .9 ounce) = 
5.9 ounces.
To evaporate excess water: 46 seconds per ounce X 5.9 ounces = 271 seconds.
To replace heat lost to air: 14 seconds per minute X 271/60 minutes = 
63 seconds plus 14 X 63/60 = 14 for a total of 77 seconds.
Assume green beans and potato are 80 percent water, dry beans absorb 
125 percent their weight in water when boiled, final product will be 
25 percent water.
Total heating time is 11 minutes 45 seconds.
--------------------------------------------

If cake is not as stiff as desired, heat another 30 seconds.

Allow the cake to cool and stiffen for a few minutes.

Into a 1 cup processor put: 
 1/4 cup nut or seed butter,
 1/2 ounce watercress puree or sprigs (use 1 ounce if using frozen
     puree that is over 2 years old)
   or 2 thirds ounce watercress pesto
 1 tablespoon sugar, 
 1 pinch salt, and
 2 teaspoons oil.

Process until no pieces of watercress larger than 1/32 inch remain and
mixture is light green, perhaps 3 minutes.

Spread the mixture on the donut shaped ring.

Makes one portion large enough for a light meal or about 2/3 of a large meal.

Serve with another dish so alternating from one to other keeps taste  unfatigued.

Could serve with a side of raw red pepper and hummus.





20090708b
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.





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.
--------------------------

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.








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.








20100209a
Tomato potato asparagus carrot squash grain seed bean

20080725b
2 ounces asparagus
  or 3 ounces cucumber
  or 3 ounces zuccini 
  or 3 ounces green beans, fresh, frozen, or canned 
  or 3 ounces canned pumpkin puree
1 ounce butternut squash
1 ounce strong flavored carrot 
  or 2 ounces mild carrot
  or .2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash
1 ounce tomato 
  or 1 ounce  canned tomato puree
  or 1 half teaspoon fine or coarse ground tomato powder
3 ounces potato 
1 eighth ounce basil puree or basil pesto 
  or 1 teaspoon dried basil flakes,
    decrease heat time given below by 30 seconds
     if using basil flakes instead of puree or pesto (not tested)
  or 1 quarter teaspoon basil powder (not tested)
1 eighth cup (.7 ounces) non roasted sunflower seeds
2 tablespoons (.8 ounces dry, 2 ounce boiled) dried beans 
  or 1 quarter cup canned beans
  or 2 tablespoons bean flour plus 1 eighth cup water
1 tablespoon (.25 ounce) oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
2 tablespoons (1 ounce) sugar
4 packets aspartame sweetner, or to taste
1 eighth salt, if using canned beans with added salt, add only 1 pinch salt
3 eighths cup (3 ounes) water (this the water left from boiling the potato)
total: 14.1 ounces, 9.1 ounce water

If using dried beans:
[
Put 1 eight cup dried beans and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat until 
beans are soft and mild, 10 to 80 minutes depending on type of bean.
]

Peel potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 5 eighths cup water into a metal pan.

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

Chop the asparagus, squash, and carrot into pieces appropriate for your 2 cup or 
larger blender.

Into the blender put:
 2 ounces asparagus
 1 ounce butternut squash
 1 ounce strong flavored carrot
 1 ounce tomato 
 1 eighth ounce basil
 1 eighth cup sunflower seeds
 2 tablespoons sugar,
 aspartame to taste (4 packets suggested), and
 1 eighth teaspoon salt.

When the potato is done heating, set the pan in cold water so heat 
does not damage the blender.

When the beans are done heat, pour into a strainer to get rid of water.

Put the potatoes and water into the blender.

Process until as smooth as desired, perhaps 4 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

If mixture will not flow add 1 eighth cup water and add 1 minute to 
the heating time given below for each 1 eighth cup of water added.

Put the beans and 1 tablespoon grain flour into the blender.

Run until smooth.

Either:
(1.
Put the batter into a 8 to 10 inch bundt pan.)

Or:
(2.
Dump the mixture into a 10 inch diameter glass piepan, if available, 
or similar container.)

Heat in a 1000 watt microwave until a thick pudding consistency, 
for 11 minutes 10 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 14.1 ounces X 20 equals 282 seconds.
Dry weight is total weight minus water (14.1 ounces - 9.1 ounces) = 5 ounces.
Water to leave in is 40/60 X dry weight (40/60 X 5) = 3.3 ounces.
Water to remove is total water minus water left in (9.1 - 3.3) = 5.8 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.8 ounces water = 267 seconds.
To replace heat lost to air during evaporation: 267/60 minutes times 14 seconds
per minute = 76 seconds plus 62/60 X 14 = 14 for a total of 76 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------

Let the pudding cool and firm for several minutes.

If desired, to speed cooling, use a spatula to transfer the pudding onto a large plate.

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit 
or vegetable such as a raw carrot, pear, Peaches or Blueberry dessert.
Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

Prominent basil flavor; moderately tangy; mildly: starchy, salty, bittersweet; 
slight: asparagus flavor, squash flavored; pudding consistency with some chewiness at edge.





use Potato grain bean part of recipe:
20100307a
Potato grain bean

3 ounces potato
2 tablespoons (.8 ounces dry, 2 ounce boiled) dried beans
  or 1 quarter cup canned beans
  or 2 tablespoons bean flour plus 1 eighth cup water
1 tablespoon (.25 ounce) oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
2 teaspoons (.3 ounce) sugar
  or 2 teaspoons agave nectar (this trial)
0 to 2 packets aspartame sweetner, to taste
1 eighth teaspoon salt, if using canned beans with added salt,
  add only 3 pinches salt
3 eighths cup (3 ounces) water (this the water left from boiling the potato)
total: 9.55 ounces, 7.6 ounces water

If using dried beans:
[
Put 1 eight cup dried beans and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat until beans are soft and mild, 10 to 80 minutes depending on type of bean.

Peel potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 1 half cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes or if not heating final product to thicken, heat the potato for 40 minutes to reduce bitterness.


Put into a 3 cup or larger blender:
 if using, 2 tablespoons bean flour plus 1 eighth cup water,
 1 tablespoon grain flour,
 2 teaspoons sugar,
 1 eighth teaspoon salt,
 if using canned beans with added salt, add only 3 pinches salt.

When the potato is done heating, set the pan in cold water so heat does not damage the blender.

When the beans are done heating, set the pan in cold water so heat does not damage the blender.

Put the beans into the blender.

Put the potatoes and cooking water into the blender.

Process until as smooth as desired, perhaps 4 minutes.

Pour spoon the batter into an 8-inch diameter glass piepan.

Place the piepan on top of the center utensil of the piepan already in the oven.

Either: 
[1. Eat the batter as is, if desired, warm by heating in a microwave oven.

Or:

[2. Heat in a 1000 watt microwave until a thick mash consistency, 
for 9 minutes on full power.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 9.55 ounces X 20 equals 191 seconds.
Dry weight is total weight minus water (9.55 ounces - 7.6 ounces) = 1.95 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 1.95) = 1.95 ounces.
Water to remove is total water minus water left in (7.6 - 2) = 5.6 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds.
To replace heat lost to air during evaporation: 258/60 minutes times 14 seconds
per minute = 61 seconds plus 61/60 X 14 = 14 for a total of 75 seconds.
(assume vegetable and basil 80 percent water, tomato is 90 percent water)
------------------------------

Let the pudding cool and firm for several minutes.

If desired, to speed cooling, use a spatula to transfer the pudding onto a large plate.
]

For a complete light meal add
perhaps, lightly roasted peanuts, 1 or 2 ounces meat and
a couple of ounces of fruit or vegetable such as a raw carrot, pear,
peaches or blueberry dessert.
Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

If not heated to thicken:
Definitely salty; moderately sweet, starchy; mild potato flavor; thin pudding consistency.





20090814b
tomato potato onion parsley grain bean
1 ounce tomato
2 ounces onion
1 ounce potato
2 ounces parsley
3 tablespoons (1.3 ounce) flax
1 eighth cup (.8 ounces) lentils
2 tablespoons (1 ounce) sugar
1/4 teaspoon of salt
1 half (4 ounces) cup water
total: 14.1 ounces, 8.4 oucnes water

Cut the onion into 1/2 inch pieces.

Put the onion into a metal sauce pan.

Add 3/8 cup water.

Heat uncovered on a cooktop until fully boiling, about 2 minutes.

Cover and heat 20 minutes on low powwer.

Cut 2 ounces greens into 1 half inch pieces.

Either:
(1. Put the greens pieces and 2 cups water into a microwaveable bowl.
Heat on high power to boiling, about 6 minutes 40 seconds in a 1000 watt microwave oven. 

Cover and heat on low for 10 minutes, if using parsnip, mustard greens, or 
dandelion, heat 30 minutes.
)

Or:
(2. Put the greens and 2 cups water into a pan and heat on a cooktop on 
full power (about 6 minutes) until boiling.)

Press the greens down into the water.

Cover and heat on low for 10 minutes.
)

While the onions and greens are cooking, load the two cup or larger 
blender as instructed below.

After greens are done heating:
Pour the greens into a coarse strainer to remove most of the water.

Rinse the greens and strain again.

Either:
(1. Use a coffee press to remove as much water from the greens as possible. 
Continue pressing about 30 seconds.

Then squeeze in hand to remove as much water as possible.

Yield is about 1 and 1 third ounces greens.
)

(2. Put the greens into a bowl. Place another same size/shape bowl on top of 
the greens and press down. Invert the bowls and press to remove water. 

Then squeeze in hand to remove as much water as possible.
)

(3.Use a fine (14 wires per inch strainer, force water out by pressing with a 
bowl about the same size and shape as the strainer. 

Then squeeze in hand to remove as much water as possible.
)

(4. Squeeze the greens in your hands to remove as much water as possible.
) 

Yield is about ?1 ounces greens slaw.

Put into a 2 cup or larger blender:
 1 ounce tomato
 1 ounce potato
 3 tablespoons flax
 1 eighth cup lentils
 2 tablespoon sugar
 1/4 teaspoon of salt
 1 half cup (4 ounces).

Add the onion/water mixture and 1 ounce parsley greens, leached
to the blender.

Run until smooth, about 4 minutes.

Put the batter into 4 4-inch, 1 cup or larger bowls.

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

Heat until thickened, 11 minutes 15 in a 1000 watt microwave oven, if 
using a 600 watt oven, heat 18 minutes 30 seconds.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 14.1 ounce = 282 seconds.
Plus 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
Dry weight is total weight minus water (14.1 - 8.4) = 5.7 ounces.
Water to leave in is (1 part water/2 parts dry weight) times dry weight (1/2 X 5.7) = 2.8 ounces.
Water to remove is total water minus water left in (8.4 - 2.8) = 5.6 ounces.
Plus to evaporate water 46 seconds per ounce times 5.6 ounces = 258 seconds.
Plus to replace heat lost to air: 258/60 times 16 seconds per minute = 69 seconds.
Plus 69/60 X 16 = 19 for a total of 88 seconds.
Assume vegetables are 90 percent water, leached slaw is about 80 percent water,
final product will be 1 third water.
-----------------------------

About equally and moderately: sweet, bitter, onion flavor; 
mildly tangy, starchy, salty; very moist biscuit/muffin consistency/tecture.





20090817d
tomato potato onion parsley grain bean

1 ounce tomato
2 ounces onion
1 ounce potato
1 half ounce parsley
1 quarter cup (.8 ounces) rolled oats
  or 2 tablespoons (.45 ounce) flax meal
    plus 2 tablespoons (.5 ounce) oat bran
1 eighth cup (.8 ounces) dry lentils
2 tablespoon plus 2 teaspoons (1.3 ounce) sugar
1/4 teaspoon of salt
3 eighths (3 ounces) cup water (water left after heating onion/lentils)
total: 10.4 ounces, 5.9 ounces water

Cut the onion into 1/2 inch pieces.

Put the onion and 1 eighth cup lentils into a metal sauce pan.

Add 1/2 cup water.

Heat uncovered on a cooktop until boiling, about 2 minutes.

Cover and heat 20 minutes on low powwer.

Put into a 2 cup or larger blender:
 1 ounce tomato
 1 ounce potato
 1 half ounce parsley
 2 tablespoons flax
 2 tablespoon plus 2 teaspoons sugar
   or 1 tablespoon sugar plus 3 packets aspartame sweetner
 1/4 teaspoon of salt
 3 eighths cup (3 ounces).

Add the onion/lentil/water mixture to the blender.

Run until smooth, about 4 minutes.

Put the batter into 4 4-inch, 1 cup or larger bowls.

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

Heat until thickened, 7 minutes 10 in a 1000 watt microwave oven, if 
using a 600 watt oven, heat 12 minutes.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 10.4 ounce = 208 seconds.
Plus 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
Dry weight is total weight minus water (10.4 - 5.9) = 4.5 ounces.
Water to leave in is (2 part water/3 parts dry weight) times 
dry weight (2/3 X 4.5) = 3 ounces.
Water to remove is total water minus water left in (5.9 - 3) = 2.9 ounces.
Plus to evaporate water 46 seconds per ounce times 2.9 ounces = 133 seconds.
Plus to replace heat lost to air: 133/60 times 16 seconds per minute = 
36 seconds.
Plus 36/60 X 16 = 9 for a total of 45 seconds.
Assume vegetables are 90 percent water,
final product will be 1 third water.
-----------------------------

Prominently: sweet, tangy; moderate parsley flavor; mildly starchy, salty; 
slightly bitter; mostly very thick pudding consistency, firmer at edge.








20090820b

potato onion bean and tomato parsley grain

Onion potato bean ingredients:
2 ounces onion
1 ounce potato
1 eighth cup (.8 ounces) lentils
1 tablespoon (.5 ounce) sugar
  or 1 tablespoon sugar plus 3 packets aspartame sweetner
1/4 teaspoon of salt
3 eighth cup (3 ounce) water (water left after heating onion/lentils)
7.3 ounces, 5.4 ounces water

Tomato parsley grain ingredients:
1 ounce tomato
1 half ounce parsley
1 quarter cup (.8 ounce) rolled oats
  or 2 tablespoons (.45 ounce) flax meal
    plus 2 tablespoons (.5 ounce) oat bran
  or 2 tablespoons whole grain flour
1 tablespoon (.3 ounce) non roasted, no hull sunflower seed
1 tablespoon (.5 ounce) sugar
3 eighths cup (3 ounces) water
total 6.2 ounces, 4.3 ounces water

Cut the onion into 1/2 inch pieces.

Put the onion and 1 eighth cup lentils into a metal sauce pan.

Add 1 half cup water.

Heat uncovered on a cooktop until fully boiling, about 2 minutes.

Cover and heat 20 minutes on low powwer.

Put into a 2 cup or larger blender:
 1 ounce potato
 1 eighth cup lentils
 2 tablespoon plus 2 teaspoons (1.3 ounces) sugar
   or 1 tablespoon sugar plus 3 packets aspartame sweetner (.6 ounce) 
 1/4 teaspoon of salt

Add the onion/water mixture to the blender.

Run until smooth, about 4 minutes.

Divide the batter equally into 3 4-inch diameter, 1 cup bowls.

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

Heat until thickened, 6 minutes 40 seconds.

-----------------------------
Math:
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 7.3 ounce = 146 seconds.
Dry weight is total weight minus water (7.3 - 5.4) = 1.9 ounces.
Water to leave in is (1 part water/1 parts dry weight) times 
dry weight (1 X 1.9) = 1.9 ounces.
Water to remove is total water minus water left in (5.4 - 1.9) = 3.5 ounces.
Plus to evaporate water 46 seconds per ounce times 3.5 ounces = 161 seconds.
Plus to replace heat lost to air: 161/60 times 14 seconds per minute = 38 seconds.
Plus 38/60 X 14 = 10 for a total of 48 seconds.
Assume vegetables are 90 percent water,
final product will be 1 third water.
-----------------------------

Into a 1-cup blender put:
 1 half ounce parsley
 1 ounce tomato
 1 tablespoon sunflower seed
 1 tablespoon (.5 ounce) sugar
 3 packets aspartame sweetner
 3/8 cup (3 ounces) water.

Run until smooth, about 3 to 4 minutes.

Add 1 quarter cup rolled oats and run until smooth, about 1 minute.

Heat until thickened, 5 minutes in a 1000 watt microwave oven, if 
using a 600 watt oven, heat 8 minutes 20 seconds.

-----------------------------
Math: (if using 1 tablespoon sugar, 3 packets aspartame)
To heat to boil: 20 seconds per ounce times 6.2 ounces = 124 seconds.
Plus 30 seconds to get onion/potato/lentil combination back up to boiling.
Plus 5 seconds for oven to start heating
Dry weight of tomato/parsley is total weight minus water (6.2 - 4.3) = 1.9 ounces.
Water to leave in is (1 part water/1 parts dry weight) times 
dry weight (1 X 1.9) = 1.9 ounces.
Water to remove is total water minus water left in (4.3 - 1.9) = 2.4 ounces.
Plus to evaporate water 46 seconds per ounce times 2.4 ounces = 110 seconds.
Plus to replace heat lost to air: 110/60 times 14 seconds per minute = 26 seconds
plus 26/60 X 14 = 6 for a total of 32 seconds.
Assume vegetables are 90 percent water,
Assumes final product will be 1 third water.
-----------------------------

Divide the tomato/parsley mash equally on top of the onion/potato/lentil combination.

Definitely: onion flavored, salty, sweet; moderate parsley flavor; 
mildly: starchy, tangy; very thick pudding consistency, may have some chewy areas.







20091118d
Tomato parsley grain seed and Potato onion bean

Potato onion bean ingredients:
2 ounces onion
  or 2 ounces leek
1 ounce potato
1 eighth cup (.8 ounces) lentils
  or 1 eighth cup (.7 ounces) chick peas (garbanzo beans) (this trial)
3 tablespoons (1.5 ounce) sugar
  or 1 tablespoon sugar plus 3 packets aspartame sweetner (this trial)
1 quarter teaspoon of salt
3 eighth cup (3 ounce) water (this is water that the onion/beans is cooked in)
, 6.3 ounces, 4.7 ounces water (after onions loosing 1 eighth cup water during heating) Tomato parsley grain seed bean ingredients: 1 ounce tomato 1 eighth ounce parsley 1 quarter cup (.8 ounce) rolled oats or 2 tablespoons (.45 ounce) flax meal plus 2 tablespoons (.5 ounce) oat bran or 2 tablespoons whole grain flour 1 tablespoon (.3 ounce) non roasted, no hull sunflower seed 1 tablespoon plus 1 teaspoon (.7 ounce) sugar 3 packets aspartame sweetner 3 eighths cup (3 ounces) water 6.1 ounces, 4.1 ounces water Cut 2 ounces onion into 1/2 inch pieces. Peel potato to yield 1 ounce. Slice potato into 1 quarter inch slices. Put the onion, potato, and beans into a metal sauce pan. Add 1 half cup water. Heat uncovered on a cooktop until boiling, about 2 minutes. Cover and heat 20 minutes on low power. while the onion is simmering, prepare the Tomato parsley grain seed bean batter: If a coffee or grain grinder is available: grind 1 tablespoon flax together with 2 tablespoons oat bran with the grinder set at finests, grind twice if needed to produce a fine meal. Into a 1 cup blender put: 1 eighth ounce parsley 1 ounce tomato 1 quarter cup (.8 ounce) rolled oats 1 tablespoon sunflower seed 1 tablespoon plus 1 teaspoon (.7 ounce) sugar 3 packets aspartame sweetner 1 eighth teaspoon salt 3/8 cup (3 ounces) water 6.1 ounces, 4.1 water Run until smooth, about 5 minutes. The parsley tomato combination can be eaten as is, or warmed in a microwave oven for 20 to 40 seconds, or heated to thicken as described next. Place a 4 inch diameter round casserole dish or similar container at the center of a eight inch diameter glass piepan. Pour/spoon the batter into the space around the center utensil. Heat until thickened to 50 percent water, 4 minutes 25 seconds in a 1000 watt microwave oven. ----------------------------- Math: To heat to boil: 20 seconds per ounce times 6.1 ounces = 122 seconds. Plus 5 seconds for oven to start heating Plus 15 seconds to heat dish. Dry weight of tomato/parsley is total weight minus water (6.1 - 4.1) = 2 ounces. Water to leave in is (50 parts water/50 parts dry weight) times dry weight (2 ounces) = 2 ounces. Water to remove is total water minus water left in (4.1 - 2) = 2.1 ounces. Time to remove excess water is 46 seconds per ounce times 2.1 ounces = 97 seconds. Plus to replace heat lost to air: 97/60 times 14 seconds per minute = 24 seconds plus 24/60 X 14 = 6 for a total of 30 seconds. Assume vegetables are 90 percent water, potato/onion looses .4 ounce water when heated by itself. Assumes final product will be 40 percent water. ----------------------------- Now prepare the Potato onion bean: Put into a 2 cup or larger blender: 2 tablespoon plus 2 teaspoons (1.3 ounces) sugar or 1 tablespoon sugar plus 3 packets aspartame sweetner (.5 ounce) (this trial) 1 quarter teaspoon of salt When the onion/potato(/bean)/water mixture has simmered 20 minutes, pour it into a metal pan to cool for a couple of minutes. If using boiled beans: [ Put the beans into the blender with the sugar/sweetner. ] If using canned beans, add 1 quarter cup beans to the blender with the sugar and sweetner. Add the onion/bean/water mixture to the blender with the sweetner, and salt. Run blender until smooth, about 4 minutes. Either: (1. this trial) [ 1. Eat batter as is, if desired, warm by heating in microwave oven for 30 to 50 seconds. Or: [2. Heat a 7- to 10-inch frying pan at 1 third heat (on a small electric burner if using 7 inch skillet). Pour batter into skillet. Cover, reduce heat to low and heat for 5 to 7 minutes according to thickness of batter (determined by size of skillet), 1 quarter to 1 half inch. Set heat to low, uncover, heat 5 to 10 minutes, until thickened enought that food will not flow if skilledt in held at 45 degrees. Turn off heat and allow to cool 10 minutes while on burner. Cut/scrape food loose from skillet with a metal spatula. Eat from the skillet. Potato onion bean: definitely: sweet, salty, leek flavored; moderate potato flavored, starchy; mild bean flavor; much thicker than mashed potatoes and not as smooth. Tomato parsley seed grain: definitely: salty, bittersweet with more sweetness than bitterness; moderate oat flavor; mild parsley flavor, tanginess; thick liquid consistency. 20090726a apple carrot potato grain seed 1 half ounce apple, can be fresh or frozen or 1 teaspoon apple powder plus 1 tablespoon water or 1 tablespoon apple fiber powder plus 1 tablespoon water 2 ounces potato, peel removed 1 ounce mild carrot or 1 half ounce strong flavored carrot or 1 and 1 half teaspoons (.1 ounce) carrot powder plus 2 tablespoons water or 1 ounce yam or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn squash plus 2 tablespoons water 2 tablespoons freshly ground whole corn flour, or 1 eighth cup (.7 ounce) whole dried corn kernels (about 2 rows of kernels from a large ear of corn or 2 tablespoons whole wheat flour or 2 tablespoons any other non bitter grain flour or 2 tablespoons rolled oats 1 tablespoon (.3 ounce) sunflower seeds or 1 teaspoon (.17 ounces) canola oil 1 tablepsoon (.3 ounces) mild flavored blanched or roasted dried chestnut halves (measure 1 eighth cup and divide that amount in half, or could weigh .3 ounce) or 1 tablespoon chestnut flour or 1 eighth cup (1 ounce) fresh chestnuts 2 tablespoon (1 ounce) sugar, (use 1 half teaspoon extra sugar if apple is sour) 1 quarter teaspoon salt 5 eighths cup (5 ounces) water 10.6 ounces, 6.15 ounces water (2 ounces will be lost when heating chestnut/corn) If a roasted chestnut flavor is desired: [ Either: Put 1 sixth cup dried chestnut halves into a hot air popcorn popper. Run until roasted to color of roasted peanuts, 1 minute 40 seconds. Dump the chestnuts into a metal bowl to cool. Or: Put 1 sixth cup dried chestnut halves into a toaster oven set at 300 degrees F, or use a sandwich maker or waffle iron. Toaster oven will take about 10 minutes to come up to temperature. Roast until just noticeably brown, lighter than the color of roasted peanuts, about 25 minutes after oven reaches 300 degrees. Dump the chestnuts into a metal bowl to cool. ] If using dried whole corn and or dried/roasted chestnuts: [ Into a metal pan put: 1 eighth cup corn kernels, and 1 sixth cup dried chestnut halves, and 3 quarters cup water. Heat on a cooktop until boiling, uncovered, then cover and heat 40 minutes on low. Pour the chestnut corn water mixture into a metal bowl to cool for several minutes. ] If using fresh chestnuts: [ Cut 5 medium chestnuts in half, put into a mug with enough water to cover. Heat in a microwave oven until boiling. Dump the chestnuts/water into a strainer to remove water. Put chestnut briefly into water to cool. Strain. Remove shells and skin from chestnuts. ] Remove peel from potato to make 2 ounces. Cut 1 half ounce fruit, and 2 ounces potato into 1 inch pieces. Into a 2 cup or larger high speed food processor or blender put (blender likely will be quicker): 2 ounces potato, 1 ounce carrot, and 1 half ounce apple, if using, 1 ounce fresh chestnuts, if using, 2 tablespoons chestnut flour, if using, 2 tablespoons grain flour, 1 tablespoon sunflower seed 2 tablespoons sugar, 1 teaspoon oil, 1 quarter teaspoon salt and the grain/chestnut/water mixture. Process until smooth, about 4 minutes. Put the batter into a 4-inch diameter tall mug or similar container. For a crunchy edge and pudding consistency elsewhere: Heat until boiling and then 1 minute more to thicken, 6 minutes 30 seconds total in a 1000 watt microwave oven. --------------------------- Math: add 5 seconds for microwave oven to begin heating. Add 15 seconds to heat container. To raise to boiling temperature: 20 seconds per ounce times 10.6 ounces = 212 seconds. Dry weight is total weight minus water: (10.6 ounces - 6.15 ounces) = 4.45 ounces. Water to leave in is 40 parts water/60 parts dry weight times dry weight (40/60 X 4.45) = 3 ounces. Water to remove is total water minus water left in (6.15 - 3) = 3.1 ounces. Heating time to evaporate excess water: 46 seconds per ounce times 3.1 ounces = 143 seconds. Heating time to replace heat lost to air during evaporation: 12 seconds per minute times 143/60 minutes = 29 seconds plus 29/60 times 12 = 6 for a total of 35 seconds. Assume 1 ounce water lost to air while softening chestnuts and corn, potato and spinch is 90 percent water, final product is 40 percent water. --------------------------- Serve hot in cold weather, serve warm in hot weather. Serve with a large handful of peanuts and 2 ounces fruit, perhaps cherries for a full meal. For higher protein, perhaps also serve with 2 ounces meat. Could serve with 20090603c Potato nut bean biscuit. Definitely: bitter/sweet, tangy, roasted chestnut flavored; mildly starchy; slightly salty, biting; chewy, almost crunchy edge, pudding and/or moist biscuit texture elsewhere 20091117e similar to 20090726a which does not boil potato before blending and so does not include option to eat batter without heating to thicken apple carrot potato grain seed 1 half ounce apple, can be fresh or frozen, or 1 teaspoon apple powder plus 1 tablespoon water or 1 tablespoon apple fiber powder plus 1 tablespoon water 2 ounces potato, peel removed 1 ounce mild carrot or 1 half ounce strong flavored carrot or 1 and 1 half teaspoons (.1 ounce) carrot powder plus 2 tablespoons water or 1 ounce yam or .1 ounce (1 tablespoons coarse powder) dried butternut or acorn squash plus 2 tablespoons water 2 tablespoons freshly ground whole corn flour, or 1 eighth cup (1 ounce) whole dried corn kernels (about 2 rows of kernels from a large ear of corn) or 3 tablespoons whole wheat flour or 3 tablespoons any other non bitter grain flour or 3 tablespoons (1 ounce) oats flour or 3 eighths cup rolled oats 1 tablespoon non roasted, no hullsunflower seeds or 1 teaspoon (.17 ounces) canola oil 1 tablespoon (.3 ounces, about 2 chestnuts) mild flavored blanched dried chestnut halves, (measure 1 quarter cup and divide that amount in half, divide one portion in half again, or could weigh 1 ounce and use 1 third), or 1 ounce, about 1 eighth cup fresh chestnuts or 1 tablespoon (.3 ounce) lightly roasted chestnut flour 1 tablespoon (.5 ounce) sugar (use 1 half teaspoon extra sugar if apple is sour) taste batter, if bitter add sugar until bitterness is acceptable) 1 quarter teaspoon salt 1 half cup (4 ounces) water, this is left in pan after boiling potato(/corn) 9.2 ounces, 6.4 ounces water (2 ounces lost when heating dried chestnut/corn) Peel the potato, slice every 1 quarter inch. Into a metal pan put: if using, 1 eighth cup dry corn kernels plus 1 tablespoon water, 2 ounces potato, and if using, 1 sixteenth cup (.3 ounces) dried chestnut halves plus 1 tablespoon water, and 1 half cup quarters cup water. If using dried whole corn and/or dried chestnuts: [ Add 1 eighth cup water to the pan. Heat until boiling, on a cooktop, cover, then reduce heat to low and heat for 40 minutes. ] If not using dried chestnuts, heat the pan until boiling, cover, reduce heat to low, heat 20 minutes. If using fresh chestnuts: [ Cut 5 medium chestnuts in half, put into a mug with enough water to cover. Heat in a microwave oven until boiling. Dump the chestnuts/water into a strainer to remove water. Put chestnut briefly into water to cool. Strain. Remove shells and skin from chestnuts. Put the chestnuts and 1 tablespoon sunflower seeds in with the potato(/corn/)water to soften while the corn finishes its 20 minutes of simmering, the chestnuts and sunflower seeds need 2 to 3 minutes of simmering to blend easily. ] If using either grain flour or chestnut flour: while the pan is still boiling hot, add 2 tablespoons grain flour and/or 1 tablespoon chestnut flour and stir. Remove peel and core from apple, cut carrot into pieces. Into a 2 cup or larger high speed food processor or blender put (blender likely will be quicker): 1 ounce carrot, 1 half ounce apple, if using, 1 ounce fresh chestnuts, 1 tablespoon sugar, 1 tablespoon sunflower seed, 1 quarter teaspoon salt. When the the grain/chestnut/potato/water mixture is done heating, allow to cool for a couple of minutes so heat does not damage the processor. Add the grain/chestnut/potato/water mixture to the processor. Process until smooth, about 5 minutes. Either: [ 1. Put the mixture into a serving bowl, warm in a micowave oven, if desired, for 50 seconds or so, and eat. ] Or for a stiffer, mostly pudding consistency, and if uneven heating/firming is acceptable: [ 2. Put the batter into a 4 cup bowl or similar container. Heat until thickened, 5 minutes 30 seconds in a 1000 watt microwave oven. ] Or for a mash consistency and more even heating/firming: [ Place a 4 inch diameter round casserole dish or similar utensil at the center of a nine inch diameter glass piepan. Pour/spoon the batter into the space around the center utensil. Heat 7 minutes in a 1000 watt microwave oven. ] --------------------------- Math: (if using 9-inch glass piepan, mash consistency) Add 5 seconds for microwave oven to begin heating. Add 20 seconds to heat container. To raise to boiling temperature: 20 seconds per ounce times 9.2 ounces = 184 seconds. Dry weight is total weight minus water: (9.2 ounces - 6.4 ounces) = 2.8 ounces. Water to leave in is 50 parts water/50 parts dry weight times dry weight (1/1 X 2.8) = 2.8 ounces. Water to remove is total water minus water left in (6.4 - 2.8) = 3.6 ounces. Heating time to evaporate excess water: 46 seconds per ounce times 3.6 ounces = 164 seconds. Heating time to replace heat lost to air during evaporation: 14 seconds per minute times 164/60 minutes = 38 seconds plus 38/60 times 14 = 10 for a total of 48 seconds. Assume 1 ounce water lost to air while softening chestnuts and corn, potato and carrot is 90 percent water, final product is 40 percent water. --------------------------- Serve hot in cold weather, serve warm in hot weather. ] Serve with a large handful of peanuts and 2 ounces fruit, perhaps cherries for a full meal. Definitely: salty, corn flavored; mildly: sweet, tangy; slightly chestnut flavored, potato flavored, biting/strong; thick liquid consistency with a few fibrous particles of corn kernel. 20100117d Apple carrot arugula potato grain seed 1 teaspoon apple powder or 1 half ounce fresh apple, chopped into 1 half inch pieces 1 ounce carrot 1 quarter ounce (about 1 eighth cup, cut into 1 quarter inch pieces, not packed) arugula or 1 eighth ounce watercress or 1 eighth ounce cilantro or 1 thirty-second ounce upland cress or 1 eighth ounce parsley or ?1 quarter ounce chervil 3 ounces potato 3 tablespoons (1 ounce) raw (non roasted) sunflower seeds or 2 tablespoons 30 percent added oil non roasted sunflower seed butter (use the seed butter if your processor is low speed or will not flow with the seeds) or 1 tablespoon tahini 2 tablespoon (.6 ounce) whole oat flour or 2 tablespoons other whole grain flour 2 tablespoons sugar (1 ounce) sugar or 2 tablespoons sugar plus 3 packets aspartame sweetner (can substitute a packet of aspartame sweeter for 2 teaspoon of the sugar) 1 eighth teaspoon salt 1 half cup (4 ounces) water (6 ounce water added, 1 quarter cup lost during heating) total: 10.35 ounces, Peel and cut 3 ounces potato in 1 quarter inch thick slices. Place the potato and 3 quarter water into metal pan. Heat on a cooktop until boiling, then reduce heat to low, cover, and heat 40 minutes. Cut 1 quarter ounce arugula into 1/2 inch pieces. Into a high speed 2 cup or larger blender/processor put: 1 ounce carrot, 1 quarter ounce greens, 1 half ounce apple, 3 tablespoons sunflower seeds, 2 tablespoons sugar, 1 eighth teaspoon salt. Add the potato to the blender. Run until smooth, perhaps about 4 minutes, 6 minutes if greens have large stems. Put the greens/seed mixture into a mixing bowl. Add 2 tablespoons oat flour (and 1 teaspoon apple powder, if not using fresh apple), and mix. Either: (1. stop here, eat the batter as is or warm 20 to 50 seconds in a microwave oven. ) Or: (2.Divide the batter equally into 3 1 half cup bowls or 2 1 cup bowls. Heat until thickened, 9 minutes 45 seconds in a 1000 watt oven. --------------------------- Math: (for fresh apple) Add 5 seconds for oven to begin boiling. Plus 20 seconds to heat dish. To heat until boiling: 11.3 ounces X 20 seconds = 226 seconds. Dry weight is total weight minus water (11.3 - 7.9) = 3.4 ounces. Water to leave in is 40/60 X 3.4 = 2.3 ounce. Water to remove is total water minus water left in (7.9 - 2.3) = 5.6 ounces. To remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds. To replace heat lost to air during evaporation: (258 seconds/60 seconds per minute) times 14 seconds per minute = 61 seconds plus 61/60 X 14 = 14 for a total of 75 seconds. (assumes greens and fruit are 90 percent water) Assume apple and arugula is 90 percent water, potato is 80 percent water final product is 25, 1 oz of the added 5 ounces water is lost to evaporation while heating potato. percent water. ----------------------------- ) Makes about 3 quarters of a light meal, could serve with boiled beans or peanuts or hummus. If not heating to thicken: Moderately: salty, sweet, tangy, starchy; mild: potato flavor; slight arugula flavor; medium thick liquid. marker 56 20100117dx Apple carrot arugula potato seed 1 half teaspoon apple powder or 1 half ounce fresh apple, chopped into 1 half inch pieces 1 ounce carrot 1 quarter ounce (about 1 eighth cup, cut into 1 quarter inch pieces, not packed) arugula or 1 eighth ounce watercress or 1 eighth ounce cilantro or 1 thirty-second ounce upland cress or 1 eighth ounce parsley or ?1 quarter ounce chervil 3 ounces potato 2 tablespoons 30 percent added oil non roasted sunflower seed butter or 3 tablespoons (1 ounce) raw (non roasted) sunflower seeds (use the seed butter if your processor is low speed or will not flow with the seeds) or 1 tablespoon tahini 2 tablespoons sugar (1 ounce) sugar or 2 tablespoons sugar plus 3 packets aspartame sweetner (can substitute a packet of aspartame sweeter for 2 teaspoon of the sugar) 1 eighth teaspoon salt 1 half cup (4 ounces) water (6 ounce water added, 1 quarter cup lost during heating) total: 10.35 ounces, Peel and cut 3 ounces potato in 1 quarter inch thick slices. Place the potato and 3 quarter water into metal pan. Heat on a cooktop until boiling, then reduce heat to low, cover, and heat 40 minutes. Cut 1 quarter ounce arugula into 1/2 inch pieces. Into a high speed 2 cup or larger blender/processor put: 1 ounce carrot, 1 quarter ounce greens, if using, 1 half ounce apple, 3 tablespoons sunflower seeds, 2 tablespoons sugar, 1 eighth teaspoon salt. Add the potato to the blender. Run until smooth, perhaps about 4 minutes, 6 minutes if greens have large stems. Put the greens/seed mixture into a mixing bowl. Add 1 teaspoon apple powder, if not using fresh apple). Mix. Either: (1. stop here, eat the batter as is or warm 20 to 50 seconds in a microwave oven. ) Or: (2.Divide the batter equally into 3 1 half cup bowls or 2 1 cup bowls. Heat until thickened, 9 minutes 45 seconds in a 1000 watt oven. --------------------------- Math: (for fresh apple) Add 5 seconds for oven to begin boiling. Plus 20 seconds to heat dish. To heat until boiling: 11.3 ounces X 20 seconds = 226 seconds. Dry weight is total weight minus water (11.3 - 7.9) = 3.4 ounces. Water to leave in is 40/60 X 3.4 = 2.3 ounce. Water to remove is total water minus water left in (7.9 - 2.3) = 5.6 ounces. To remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds. To replace heat lost to air during evaporation: (258 seconds/60 seconds per minute) times 14 seconds per minute = 61 seconds Plus 61/60 X 14 = 14 for a total of 75 seconds. (assumes greens and fruit are 90 percent water) Assume apple and arugula is 90 percent water, potato is 80 percent water final product is 25, 1 oz of the added 5 ounces water is lost to evaporation while heating potato. ----------------------------- Makes about half of a light meal, could serve with boiled beans or peanuts or hummus and a basil cookie or half of a peanut butter and tomato sandwich. If not heating to thicken: Flavorful, flavor somewhat resembles butter pecan ice cream; moderately: tangy, salty, sweet; medium thick liquid. 20090420d uses fresh spinach Squash seed and Apple potato spinach grain bean Squash seed ingredients: 1 ounce acorn or or 1 half ounce mild butternut squash or 1 quarter ounce strong flavored butternut squash or 1 ounce mild carrot or yam 1 eighth cup (.6 ounce) non roasted sunflower seeds or 1 quarter cup (.8 ounces) California walnuts plus 1 teaspoon sugar or eighth cup (.6 ounces) hazelnuts or 1 quarter cup (.8 ounces) pecan halves plus 1 teaspoon sugar or 2 tablespoons (.8 ounce) chestnut flour plus 2 teaspoons sugar 1 tablespoon (.3 ounce) grain flour 2 teaspoons (.3 ounce) sugar 2 pinches salt 3 eighths cup (3 ounces) water 5.3 ounces 3.8 water Apple potato spinach grain bean ingredients: 1 half ounce apple, if fruit is tart add 1 extra teaspoon(s) sugar 1 ounce potato 1 ounce fresh spinach or 1 half ounce mild cos or bibb lettuce (can be frozen) plus 1 half ounce other vegetable: mild squash, yam, mild carrot, or 1 and 1 half teaspoons (.1 ounce) spinach powder (decrease heat time by 1 minute) 1 tablespoon(.25 ounce) freshly ground whole corn or millet flour, or 1 tablespoon any other grain flour or 1 tablespoon rolled oats or 2 teaspoons grain, wheat, millet, corn (this trial) 1 quarter cup (2 ounces) boiled or canned beans or 1 eighth cup raw peanuts or 2 tablespoons bean flour, can be garbanzo or fava 1 tablespoon (.5 ounce) sugar or 1 tablespoon brown sugar 2 tablespoons (.7 ounce) sunflower seeds or 2 teaspoons (.3 ounce) canola oil 2 pinches salt 1 quarter cup (2 ounces) water 7.95 ounces, 5.2 ounce water Squash seed instructions: Cut 1 ounce squash into 1 half inch pieces. Process together in a high speed , 1-cup or larger blender: 1 ounces squash, 1 tablespoon grain flour, 1 eighth cup sunflower seeds, 2 teaspoons sugar, 2 pinches salt, and 3 eighths cup water. Run until smooth. If grain not already added, add 1 tablespoon grain flour and run until mixed. Put the batter into a 4-inch diameter microwaveable bowl. Apple potato spinach grain bean: Cut 1 half ounce fruit and 1 ounce potato into 1 inch pieces. Process together in a high speed blender, 2 cup or larger (one-cup barely hold all ingredients and may not flow well): 1 half ounce fruit, 1 ounce potato, 1 tablespoon grain flour, 1 tablespoon sugar, 1 ounce spinach, 1 quarter cup boiled or canned bean, 2 pinches salt, 2 tablespoons sunflower seeds, 1 quarter cup water, if using peanuts or bean flour, add 1 eighth cup water. Run until smooth. Divide the batter equally into two 4-inch diameter microwaveable bowls. Place the bowl with the squash/seed batter and the bowls with the apple/spinach batter in a circle around the center of a microwave oven. Heat in a microwave oven until firm 11 minutes in a 1000 watt microwave oven, 18 minutes and 20 seconds in a 600 watt oven. ---------------------------- Math: Plus 5 seconds for oven to begin heating. Plus 30 seconds to heat dish. To raise to boiling: 13.3 ounces X 20 seconds per ounce equals 266 seconds. Dry weight is total weight minus total water (13.3 - 9) = 4.3 ounces. Water to leave in is 40/60 times dry weight (2/3 X 4.3) = 2.9 ounces. Water to remove is total water minus water left in (9 - 2.9) = 6.1 ounces. Plus to evaporate excess water: 46 X 6.1 ounces water = 281 seconds. To replace heat lost to air: 281/60 X 14 = 66 plus 66/60 X 14 = 15 for a total of 81 seconds. (assumes fruit and vegetable is 90 percent water, losses are 5 to start heating, 40 to heat pan, and 15 seconds per minute for each minute at boiling temperature) ----------------------------- Allow the food to cool and dry for several minutes before eating. Has enough fiber, protein, and calories for an entire meal. Try finishing the meal with a hot drink or just hot water to feel full and satiated. For a large meal perhaps add 1 or 2 ounces meat. Apple potato spinach bean - a little tangy, slightly: sweet, bitter and starchy; stiff mash consistency/texture. Squash pudding/biscuit - prominent squash flavor, definite sunflower seed flavor, slightly salty; mash consistency/texture. 20090522c 20090522c Squash seed and Potato spinach grain bean Squash seed ingredients: 1 ounce acorn or or 1 half ounce mild butternut squash or 1 quarter ounce strong flavored butternut squash or 1 ounce mild carrot or yam 1 eighth cup (.6 ounce) non roasted hazelnuts or 1 eighth cup (.6 ounce) non roasted sunflower seeds or 1 quarter cup (.8 ounces) California walnuts plus 1 teaspoon sugar or 1 quarter cup (.8 ounces) pecan halves plus 1 teaspoon sugar or 2 tablespoons (.8 ounce) chestnut flour plus 2 teaspoons sugar 1 tablespoon (.3 ounce) grain flour 2 teaspoons (.3 ounce) sugar 2 pinches salt 3 eighths cup (3 ounces) water 5.3 ounces 3.8 water Potato spinach grain bean ingredients: 1 ounce potato 1 ounce fresh spinach or 1 half ounce mild cos or bibb lettuce (can be frozen) plus 1 half ounce other vegetable: mild squash, yam, mild carrot, or 1 and 1 half teaspoons (.1 ounce) spinach powder (decrease heat time by 1 minute) 1 tablespoon(.25 ounce) freshly ground whole corn or millet flour, or 1 tablespoon any other grain flour or 1 tablespoon rolled oats or 2 teaspoons grain, wheat, millet, corn (this trial) 1 quarter cup (2 ounces) boiled or canned beans or 1 eighth cup raw peanuts or 2 tablespoons bean flour, can be garbanzo or fava 1 tablespoon (.5 ounce) sugar or 1 tablespoon brown sugar 2 tablespoons (.7 ounce) sunflower seeds or 2 teaspoons (.3 ounce) canola oil 2 pinches salt 1 quarter cup (2 ounces) water 7.45 ounces, 4.8 ounce water Squash seed instructions: Cut 1 ounce squash into 1 half inch pieces. Process together in a high speed , 1-cup or larger blender: 1 ounces squash, 1 tablespoon grain flour, 1 eighth cup sunflower seeds, 2 teaspoons sugar, 2 pinches salt, and 3 eighths cup water. Run until smooth. If grain not already added, add 1 tablespoon grain flour and run until mixed. Put the batter into a 4-inch diameter microwaveable bowl. Apple potato spinach grain bean: Cut 1 half ounce fruit and 1 ounce potato into 1 inch pieces. Process together in a high speed blender, 2 cup or larger (one-cup barely hold all ingredients and may not flow well): 1 ounce potato, 1 tablespoon grain flour, 1 tablespoon sugar, 1 ounce spinach, 1 quarter cup boiled or canned bean, 2 pinches salt, 2 tablespoons sunflower seeds, 1 quarter cup water, if using peanuts or bean flour, add 1 eighth cup water. Run until smooth. Divide the batter equally into two 4-inch diameter microwaveable bowls. Place the bowl with the squash/seed batter and the bowls with the apple/spinach batter in a circle around the center of a microwave oven. Heat in a microwave oven until firm 9 minutes in a 1000 watt microwave oven, 15 minutes in a 600 watt oven.) ---------------------------- Math: Plus 5 seconds for oven to begin heating. Plus 30 seconds to heat dish. To raise to boiling: 12.75 ounces X 20 seconds per ounce equals 255 seconds. Dry weight is total weight minus total water (12.75 - 7.6) = 5.15 ounces. Water to leave in is 40/60 times dry weight (2/3 X 5.15) = 3.4 ounces. Water to remove is total water minus water left in (7.6 - 3.4) = 4.2 ounces. Plus to evaporate excess water: 46 X 4.2 ounces water = 193 seconds. To replace heat lost to air: 193/60 X 14 = 45 plus 45/60 X 14 = 10 for a total of 55 seconds. (assumes fruit and vegetable is 90 percent water, losses are 5 to start heating, 40 to heat pan, and 15 seconds per minute for each minute at boiling temperature) ----------------------------- Allow the food to cool and dry for several minutes before eating. Has enough fiber, protein, and calories for an entire meal. Try finishing the meal with a hot drink or just hot water to feel full and satiated. For a large meal perhaps add 1 or 2 ounces meat. Potato spinach grain bean, pleasantly bitter/sweet; slightly: tangy, salty, starchy; just noticeable nut-like flavor; chewy/soft/moist bagel consistency Squash hazel nut, definite hazelnut flavor, mildly: sweet, starchy; thick pudding consistency, a lot like traditional pumpkin pie but not as sweet. 20091106f Pear potato carrot grain seed bean thick pudding (gromder clogs or gromder clog pudding) 2 ounces potato 1 ounce mild carrot or 1 half ounce strong flavored carrot or 1 teaspoon carrot powder plus 2 tablespoons water or 1 ounce acorn or butternut squash 1 ounce pear 1 tablespoon (.3 ounce) oats flour or 1 tablespoon other grain or grain flour 1 tablespoon (.4 ounce) flax seed or 2 tablespoons flax meal or 2 tablespoons rolled oats or 1 tablespoon whole wheat flour 1 quarter cup (1.2 ounce) non roasted sunflower seeds 1 eighth cup (.8 ounce) dried lentils, or 1 eighth cup blanched skinless peanuts or 1 eighth cup blackeyed peas or 1 quarter cup boiled or canned beans 2 tablespoons (1 ounce) sugar 1 quarter teaspoon salt 3 eighths cup (3 ounces) (1 half cup used to heat potatoes, 1 eighth cup lost to evaporation) 12.4 ounce, 7 ounces water Peel potato to yield 2 ounces. Slice potato into 1 quarter inch thick slices. Put the potato and 1 half cup water into a metal pan. If using dried lentils, peanuts, or blackeyed peas. Add to the pan: 1 eighth cup lentils or beans, 1 eighth cup water. Heat to boiling, then heat on low until soft, 20 minutes. Heat on a cooktop until boiling. Reduce heat to low, cover, and heat 30 minutes. Grind 1 tablespoon flax seed together with 1 tablepoon rolled oats or grain in a coffee grinder set at finest. If needed, grind twice to get a fine particle size. Cut the 1 ounce carrot into 1/2 inch pieces. Put into a 3 cup or larger blender: 1 ounce pear, 1 ounce carrot or squash, 1 quarter cup sunflower seed, 1 eighth cup lentils, 2 tablespoons sugar, and 1 quarter teaspoon salt. When the potato(/beans) is done heating, pour it into a metal pan to cool for a couple of minutes or so. Add the potato(/beans)/water to the blender. Process into a smooth slurry, about 5 minutes. If mixture does not flow while processing, add 1 tablespoon water at a time, just enough to get flow. Add to the blender: 2 tablespoons flax meal, and 1 tablespoon oat flour. Pun until thoroughly mixed, about 1 minute. Either: [ 1. Eat food as is, heat 1 minute or so in a microwave oven to warm if deisred. ] Or: [ 2. Divide the batter equally into 4 3-inch bowls (heats unevenly if using 2 4-inch bowls). Put the bowls opposite each other across the center of a microwave oven. Heat until thickened, 6 minutes 25 seconds in a 1000 watt oven. ---------------------------------- Math: Add 5 seconds for oven to begin heating. Add 40 seconds to heat dishes. To raise batter to boiling temperature: 20 seconds per ounce times 12.4 ounces = 248 seconds. Dry weight is total weight minus water: (12.4 - 7) = 5.4 ounces. Water to be left in equals 50/50 times 5.4 equals 5.4 ounces. Water to remove is total water - water left in (7 - 5.4) = 1.6 ounces. Plus to evaporate excess water 46 X (1.6 ounces to be removed) equals 74 seconds. To replace heat lost to air: 14 seconds per minute X 74/60 minutes = 17 seconds plus 17/60 minutes times 14 = 3 for a total of 20 seconds. (assume carrot is 90 percent water, potato is 80 percent water, carrot gains 10 percent of its weight in water when boiled 30 minutes, Pudding will be about 40 percent water after heating Assume potato and tomato is 90 percent water, squash is 80 percent water. ---------------------------------- ] Could serve with roasted chestnut or Roasted squash seed: heat squash seed in a hot air popcorn popper, 1 minute 30 seconds or until popping stops. Blend. Add 1 pinch salt and 1 teaspoon canola oil. Mix. Definitely salty; moderately: tangy; mildly sweet, starchy; slightly carrot flavored, sunflower seed flavored, biting; pudding consistency. marker 60 20100423d pear raisin rutabaga squash grain seed bean or pear raisin potato squash grain seed bean 1 teaspoon (.1 ounce) grape raisins, about 5 or 6 raisins or 3 tablespoons (.75 ounce) elderberries, fresh or frozen, or 1 half ounce elderberry puree, no seeds (see 20090924b) if using concentrated puree, add water to make .5 ounce 1 ounce pear 2 ounces potato or 2 ounces mild rutabaga or 2 tablespoons rolled oats plus 1 quarter cup water 1 half ounce butternut squash 1 tablespoon (.4 ounces) fast cooking dry bean such as split pea, lentil, blackeyed pea, or raw skinless peanut or 1 eighth cup canned beans 2 tablespoons (.6 ounce) sunflower seeds 2 tablespoon (.7 ounce) dry grain such as corn 1 tablespoon (.5 ounce) sugar 4 packets aspartame sweetner 1 eighth teaspoon salt 5.5 ounces water (this is water potatoes are boiled in) 12.7 ounces, 9.5 ounces water, includes .6 ounce in boiled beans If using slow cooking beans such as navy beans, pinto beans, black beans, lima beans: [ Put 1 tablespoon cup beans and 1 cup water into a metal pan. Heat the pan on a cooktop until boiling, about 4 minutes, then cover and heat on low for 80 minutes. Pour the beans/water into a strainer to discard water. ] Remove peel from potato or rutabaga to yield 2 ounces. Cut potato or rutabaga into 1 quarter inch thick slices. Put into a metal pan: the potato or rutabaga, if using, 1 tablespoon lentils or split peas plus 1 tablespoon water, 2 tablespoons corn, and 3 quarters cup. Heat on a cooktop until boiling. Cover and reduce heat to low for 30 minutes. When 5 minutes heat time remain for the potatoes/corn, add 2 tablespoons sunflower seeds and 1 teaspoon raisins. ] When potato/corn/seed/bean is done heating, either pour into a metal pan to cool for a couple of minutes or set the hot pan in cold water. Put all ingredients into a 2 cup or larger high speed processor or blender and run until smooth, about 5 minutes to pulverize beans or peanuts boiled corn. (Batter tastes good before heating.) Either: [ 1. Eat the batter as is, warm in a microwave oven, if desired, for 30 to 40 seconds. ] Or: [ 2. Divide the batter evenly into 3 3-inch diameter 1-half cup bowls. Put the bowls opposite each other across the center of a microwave oven and heat until thickened. Heat time is 11 minutes in a 1000 watt microwave oven. ------------------------ Math: needs refigured Add 5 seconds for oven to begin heating. Add 30 seconds to heat bowls. To raise to boiling: 20 seconds per ounce times 12.7 ounces = 254 seconds. Dry weight is total weight minus water: (12.7 ounces - 9.5 ounces) = 3.2 ounce. Water to leave in is (50 part water)/(50 part dry weight) times dry weight = 1 X 3.2 = 3.2 ounce. Water to remove is total water minus water left in 9.5 - 3.2 = 6.3 ounces. To evaporate unwanted water: 46 seconds per ounce times 6.3 ounces = 290 seconds. To replace heat lost to air during evaporation time: 14 seconds per minute times 290/60 minutes = 68 seconds plus 68/60 X 14 = 16 for a total of 84 seconds. Assume berries and potato are 90 percent water, beans and grain absorb 125 percent times their weight in water when boiled, sunflower seed absorbs 30 percent its weight in water when boiled. Heat 7 minutes in a 1000 watt microwave oven. -------------------------- Cut the biscuit from the bowls with a knife. For more even moistness, flip biscuits over while still hot from the oven so the bottom dries and solidifies. ] Individual flavors not easily discernible; moderately sweet, tangy; mildly: pear flavored, starchy, salty; slighthly corn flavored, rutabaga flavored; pudding consistency. 20091019f pear potato swiss chard grain seed peas 1 eighth ounce (about 1 eighth cup, chopped every 1 quarter inch, not packed, swiss chard plus 3 ounces potato or 1 eighth ounce broccoli leaf and 3 ounces potato or 1 eighth ounce watercress plus 3 ounces mild vegetable such as green bean, yam, sweet potato, rutabaga, potato, mild carrot (use 1 ounce watercress puree if frozen and 2 years or more old) and increase heat time given below by 2 minutes. or 1 ounce asparagus plus 2 ounce mild vegetable or 1 half ounce acorn or butternut squash plus 2.5 ounces mild vegetable 2 tablespoons (.4 ounces) rolled oats or 1 tablespoon plus 1 teaspoon (.4 ounce) whole grain flour or 1 tablespoon (.4 ounce) flax seed, ground or boiled with potato to soften 1 ounce pear or 1 ounce apple or 1 tablespoon rolled oats plus 2 tablespoons water 1 quarter cup (1.1 ounce) frozen peas or 1 eighth cup (.8 ounce) bean flour or 1 eighth cup (.8 ounce) dried beans, or 1 quarter cup canned beans or 1 eighth cup (.8 ounce) blanched skinless peanuts 3 tablespoons (1 ounce) non roasted sunflower seeds or 1 quarter cup (1 ounce) California walnut halves plus 1 teaspoon sugar 3 tablespoons (1.5 ounce) sugar aspartame sweetner to taste, 0 to 5 packets (.1 ounce) 3 eighths teaspoon salt 1 half cup (4 ounces) water total: 12.2 ounces, 7.85 ounces water 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. ] Remove peel from potato to yield 3 ounces. Cut the potato into 1 quarter inch thick slices. Into a metal pan put the potato slices and 1 half cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes. Put into a two cup or larger blender: 1 ounce pear, 1 eighth ounce swiss chard, 3 tablespoons sunflower seeds, if using, 1 quarter cup peas, if using, 1 quarter cup canned beans if using, 1 eighth cup bean flour plus 1 eighth cup water if using, 1 eighth cup peanuts plus 1 eighth cup water 3 tablespoons sugar, 3 eighths teaspoon salt. When the potato has finished heating, set the pan in cold water to cool for a couple of minutes so heat does not damage blender. Put the potato and cooking water into the blender. If boiling beans: [ When the beans have finished heating set the pan in cold water to cool for a couple of minutes. Put the beans into the blender. ] Process into a smooth slurry (about 4 minutes) in a high speed processor or blender, a low speed processor will takes a couple of minutes longer. Add 2 tablespoons rolled oats and run until as smooth as desired, perhaps 2 minutes. Place a 4 inch diameter round casserole dish or similar utensil at the center of a 9-inch diameter glass piepan. Pour/spoon the batter into the space around the center utensil. Place the piepan in a microwave oven. If using frozen peas: Heat until firm, (10 minutes 40 seconds in a 1000 watt oven). 17 minutes in a 600 watt oven. If using peanuts or bean flour: Heat until firm, (11 minutes 30 secondsin a 1000 watt oven). 19 minutes in a 600 watt oven. If using boiled dried beans or peas: Heat until firm, (12 minutes 10 secondsin a 1000 watt oven). 20 minutes in a 600 watt oven. ----------------------------- Math: (for using frozen peas) Add 5 seconds for oven to start heating. Plus 30 seconds to heat dishes. To heat to boiling: 12.2 ounces X 20 equals 244 seconds. Dry weight is total weight minus water (12.2 - 7.85) = 4.35 ounces. Water to leave in is 25/75 X 4.35 = 1.5 ounces. Water to remove is total water minus water left in (7.85 - 1.5) = 6.3 ounces. To remove excess water: 46 seconds per ounce X 6.3 = 281 seconds. To replace heat lost to air during evaporation: 14 seconds per minute times 281/60 minutes = 66 plus 66/60 X 14 = 15 for a total of 81 seconds. (potato and pear is 80 percent water, biscuit is 25 percent, frozen peas are 50 percent water) ------------------------------------------- Let the biscuits cool and firm for several minutes. Served with 1 or 2 ounces fruit, has enough fiber, protein and calories for a medium-sized meal. For a large meal also serve a whole grain biscuit or cookie and a drink such as Tomato juice and salt or an ounce or so of fruit to fill the stomach and fill pleasantly fully and satiated. Definitely prominently: bitter/sweet, salty; moderately starchy; mild chard flavor; chewy/dense biscuit texture/consistency. 20091128d (similar to 20091223e which is milder, uses 2 ounces swiss chard, 2 tablespoons grain flour, 2 ounces potato) pear swiss chard potato grain seed peanut 3 ounces swiss chard 2 tablespoons rolled oats or 1 tablespoon plus 1 teaspoon whole grain flour or 1 tablespoon (.4 ounce) flax seed 1 ounce pear or 1 half ounce apple plus 1 tablespoon grain flour plus 1 tablespoon water 1 ounce potato (boiled 20 minutes preferred, less bitter) 1 eighth cup (.8 ounce) dried beans or peas or 1 eighth cup (.8 ounce) bean flour plus 1 quarter cup water or 1 quarter cup frozen peas plus 3 tablespoons water 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial) or 1 quarter cup (1 ounce) California walnut halves plus 1 teaspoon sugar 2 tablespoons (1 ounce) sugar 4 packets (.1 ounce) aspartame sweetner 1 quarter teaspoon salt 3 quarters cup (6 ounces) water (this is water potato boiled in and water left after boiling beans or added with canned beans or frozen peas) 13.8 ounces, 9.4 ounces water Cut 3 ounces swiss chard every 3 eighths inch. If using dried beans: Put 1 eighth cup beans and 3 quarters cup water into a metal pan. Heat on a cooktop until boiling hot (about 3 minutes) and then heat until soft and mild, 80 minutes for long cooking beans. Remove peel from potato to yield 1 ounce. Heat 1 ounce potato, in 7 eighths cup water for 40 minutes, do not drain. 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. If using flax seed: Grind 1 tablespoon flax seed in a coffee grinder or grain grinder or add 1 tablespoon flax with other ingredients and increase blending time so flax pulverizes. Put into a two cup or larger blender: 1 ounce pear, 1 ounce or so swiss chard slaw, 3 tablespoons sunflower seeds, if using, 1 quarter cup canned beans, 2 tablespoons sugar, 4 packets aspartame sweetner, 1 quarter teaspoon salt, and 3 quarters cup water. 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 ounce to 1 and 1 half ounces greens. Add the greens to the 2 cup blender with other ingredients. When the potato has finished heating, set the pan in cold water to cool for a couple of minutes so heat does not damage blender. Put the potato and cooking water into the blender. If boiling beans: [ When the beans have finished heating set the pan in cold water to cool for a couple of minutes. Put the beans into the blender. ] Run the blender until the mixture is smooth. Add 2 tablespoons rolled oats. Run the blender until as smooth as desired, perhaps about 2 minutes. Either: [ 1. Eat the batter as is. ] Or: [ 2. Place a 4 inch diameter round casserole dish or similar utensil at the center of an 9-inch diameter glass piepan. Pour/spoon the batter into the space around the center utensil. Place the piepan in a microwave oven. Heat until very thick, (12 minutes 30 seconds in a 1000 watt oven). 18 minutes in a 600 watt oven. ----------------------------- Math: Add 5 seconds for oven to start heating. Plus 30 seconds to heat dishes. To heat to boiling: 13.8 ounces X 20 equals 250 seconds. Dry weight is total weight minus water (13.8 - 9.4) = 4.4 ounces. Water to leave in is 25/75 X 4.4 = 1.5 ounces. Water to remove is total water minus water left in (9.4 - 1.5) = 7.9 ounces. To remove excess water: 46 seconds per ounce X 7.9 = 363 seconds. To replace heat lost to air during evaporation: 14 seconds per minute times 363/60 minutes = 84 plus 84/60 X 14 = 17 for a total of 101 seconds. (potato is 90 percent water, pear is 70 percent water, swiss chard is 80 percent water before leaching and drainging and contain .4 ounce water after draining and squeezing, pudding biscuit is 40 percent water) ------------------------------------------- Let the biscuits cool and firm for several minutes. Has enough fiber, protein and calories, fiber, and protein for a light meal. For a large meal, serve with 1 or 2 ounces fruit and a grain biscuit or cookie to fill the stomach and fill pleasantly fully and satiated. About equal parts: tangy, bitter/sweet, salty, starchy; mild: swiss chard flavor, pear flavor, potato flavor; pudding consistency if not heating to firm. 20091223e (milder version of 20091128d which uses 3 ounces swiss chard, 1 tablespoon 1 teaspoon grain flour, 1 ounce potato) pear swiss chard potato grain seed peanut 2 ounces swiss chard (this trial) or 1 ounce broccoli or 1 eighth ounce watercress plus 1 ounces mild vegetable such as green bean, yam, sweet potato, mild carrot (use 1 ounce watercress puree if frozen and 2 years or more old) and increase heat time given below by 2 minutes. or 1 ounce asparagus or 1 ounce acorn or butternut squash 2 tablespoons (.8 ounce) grain flour 1 ounce pear (this trial) or 1 half ounce apple plus 1 tablespoon grain flour plus 1 tablespoon water 2 ounces potato (boiled 20 to 40 minutes preferred, less bitter) or 2 tablespoon rolled oats plus 1 quarter cup water 1 eighth cup (.8 ounce) bean flour or 1 eighth cup (.8 ounce) dried beans, soybean, kidney bean, great northern, blackeyed peas, garbanzo, blanched skinless peanuts, lentils, etc., do not use navy beans which can increase bitterness, unless boiled for 80 minutes to leach out bitterness or 1 quarter cup canned beans plus 1 eighth cup water 3 tablespoons (1 ounce) non roasted sunflower seeds or 1 quarter cup (1 ounce) California walnut halves plus 1 teaspoon sugar 2 tablespoons (1 ounce) sugar 3 packets (.1 ounce) aspartame sweetner, according to taste (3 this trial) 1 quarter teaspoon salt 3 quarters cup (6 ounces) water 14.3 ounces, 9.6 ounces water Cut 3 ounces swiss chard every 3 eighths inch. If using dried beans: Put 1 eighth cup beans and 3 quarters cup water into a metal pan. Heat on a cooktop until boiling hot (about 3 minutes) and then heat until soft and mild, 80 minutes for long cooking beans. Remove peel from potato to yield 1 ounce. Heat 1 ounce potato, in 7 eighths cup water for 40 minutes, do not drain. 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. If using flax seed: Grind 1 tablespoon flax seed in a coffee grinder or grain grinder or add 1 tablespoon flax with other ingredients and increase blending time so flax pulverizes. Put into a two cup or larger blender: 1 ounce pear, 1 ounce or so swiss chard slaw, 3 tablespoons sunflower seeds, if using, 1 quarter cup canned beans, 2 tablespoons sugar, 4 packets aspartame sweetner, 1 quarter teaspoon salt, and 3 quarters cup water. 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 ounce to 1 and 1 half ounces greens. Add the greens to the 2 cup blender with other ingredients. When the potato has finished heating, set the pan in cold water to cool for a couple of minutes so heat does not damage blender. Put the potato and cooking water into the blender. If boiling beans: [ When the beans have finished heating set the pan in cold water to cool for a couple of minutes. Put the beans into the blender. ] Run the blender until the mixture is smooth. Add 2 tablespoons rolled oats. Run the blender until as smooth as desired, perhaps about 2 minutes. Either: [ 1. Eat the batter as is. ] Or: [ 2. Place a 4 inch diameter round casserole dish or similar utensil at the center of an 9-inch diameter glass piepan. Pour/spoon the batter into the space around the center utensil. Place the piepan in a microwave oven. Heat until very thick, (13 minutes 10 seconds in a 1000 watt oven). 18 minutes in a 600 watt oven. ----------------------------- Math: Add 5 seconds for oven to start heating. Plus 30 seconds to heat dishes. To heat to boiling: 14.3 ounces X 20 equals 286 seconds. Dry weight is total weight minus water (14.3 - 9.6) = 4.7 ounces. Water to leave in is 25/75 X 4.7 = 1.6 ounces. Water to remove is total water minus water left in (9.6 - 1.6) = 8 ounces. To remove excess water: 46 seconds per ounce X 8 = 368 seconds. To replace heat lost to air during evaporation: 14 seconds per minute times 368/60 minutes = 86 plus 86/60 X 14 = 17 for a total of 103 seconds. (potato is 90 percent water, pear is 70 percent water, swiss chard is 80 percent water before leaching and drainging and contain .4 ounce water after draining and squeezing, pudding biscuit is 40 percent water) ------------------------------------------- Let the biscuits cool and firm for several minutes. Has enough fiber, protein and calories for a light to medium meal. Good to try once in a while, pleasant and mild to moderate: sweetness, saltiness, starchiness, tanginess; mild potato and chard flavors; slightly bitter; pudding consistency. marker 64 20091029f pear carrot spinach potato grain seed peanut 1 ounce pear and increase heat time by 30 seconds or 1 half ounce apple 2 ounces mild carrot or 1 ounce strong flavored carrot plus 1 ounce extra potato 1 half ounce spinach 1 ounce potato, peel removed, boiled 40 minutes 1 eighth cup (.75 ounces) blanched skinless peanuts or 1 and 1 half tablespoon non roasted 50 percent oil peanut butter, see title: non roasted peanut butter 1 tablespoon (.3 ounce) whole wheat flour or 1 tablespoon any other grain flour or 1 tablespoon flax seed, ground into meal using a coffee grinder or 2 tablespoons (.8 ounce) flax meal 2 tablespoons (.7 ounce) non roasted sunflower seeds or 1 tablespoon (.5 ounce) nut or seed butter such as tahini 2 tablespoons sugar plus 6 packets aspartame sweetner or 4 tablespoons (2 ounces) sugar or 1 teaspoon (.2 ounce) honey plus 1 tablespoon (.5 ounce) sugar 1 eighth teaspoon salt 3 eighths cup water If using raw potato: [ Remove peel from potato to yield 1 ounce. Cut the potato into 1 quarter inch thick slices. Into a metal pan put potato slices and 5 eighths cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat until potato is mild, 40 minutes. ] Either: [1. Put into a metal pan: 1 eighth cup peanuts and 1 cup water. Heat on a cooktop until boiling, then reduce power to low and heat 15 minutes. ] Or: [2. Put into a tall mug: 1 eighth cup peanuts and 1 half cup water. Heat on full power in a microwave oven until boiling, 1 minute 30 seconds in a 1000 watt oven, 2 minutes 30 seconds in a 600 watt oven. Heat on low for 15 minutes. ] Pour the peanuts/water into a strainer to eliminate water. Rinse and strain again. Cut the spinach into 1 half inch pieces. When the potato is done heating, set the pan in cold water to cool for a couple of minutes so blender will not be damaged by heat. Put into a 2 cup or larger high speed blender all ingredients including water potato was boiled in. Run until smooth. Do one of: (1. Divide the batter equally into 4 3-inch, 1 half cup bowls. Arrange the bowls in a circle around the center of a microwave oven.) (2. Place a 4-inch diameter casserole dish or similar utensil at the center of an 8-inch diameter glass pie pan. Pour/spoon the batter into the space around the center utensil.) (3. Place the batter in a 6- to 8- inch diameter bundt pan. Place the bundt pan in a microwave oven.) Heat until thickened, 7 minutes 30 seconds in a 1000 watt microwave oven, 10 minutes in a 600 watt oven. ------------------------ Math: Add 5 seconds for oven to begin heating. Plus 30 seconds to heat container. To raise to boiling: 7.2 ounces times 20 seconds per ounce = 144 seconds. Dry weight is total weight minus total water (10.2 ounces - 6.85 ounces) = 3.35 ounces. Water to leave in is (40 parts water / 60 parts dry weighth) times dry weight = 2/3 X 3.35 = 2.2 ounces. Water to remove is total water minus water left in (6.85 - 2.2) = 4.6 oucnes. To remove 4.6 ounces water: 46 seconds per ounce times 4.6 ounce = 211 seconds. Plus to replace heat lost to air during heating: 14 seconds per minute times 211/60 minutes = 49 seconds plus 49/60 X 12 = 10 for a total of 59 seconds. Carrot, potato, and spinach are about 90 percent water. Peanuts absorb about 30 percent of their weight in water when boiled ------------------------------ Moderately: pear flavored, tangy, sweet; mildly starchy; slightly salty; carrot and spinach flavors not noticeable as such; very thick pudding could almost be called a moist/dense biscuit 20100825e pear potato swiss chard grain seed bean 1 half ounce pear 2 ounces potato or 2 ounces mild rutabaga 1 ounce swiss chard or 1 and 1 half teaspoon fine swiss chard powder 1 quarter cup (.45 ounce) rolled oats or 1 eighth cup oats flour or 2 tablespoons wheat grain (this trial) or 2 tablespoons wheat grain, soaked 48 hours or 2 tablespoons plus 2 teaspoons whole grain flour 3 tablespoons (1.5 ounces) sugar or 1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner or to taste 2 tablespoons (.6 ounce) non roasted no hulls sunflower seed or 2 teaspoons canola oil 2 tablespoons (.8 ounce) dried beans or lentils or peanuts 1 quarter teaspoon salt .75 ounces water in soaked grain, seed, bean 1 half cup (4 ounces water) 9.75 ounces, 6 ounces water Slaw: Remove peel from potato to yield 2 ounces. Cut potato into 1 quarter inch pieces. Cut 1 ounce greens into 1 half inch pieces. Either: ( 1. Put into a pressure cooker: the chopped greens, 2 ounces potato, 2 tablespoons wheat grain, 1 eight cup beans or peanuts, and 2 cups water. Heat on a cooktop until full pressure, reduce heat to low, heat 15 minutes. Let the cooker sit on the burner to cool for 5 minutes. Sit the cooker in cold water to cool for a few minutes. ) Or: ( 2. Put the greens, grain, and peanuts and 2 cups water into a metal pan and heat on a cooktop until boiling, about 7 minutes. ) Press the greens down into the water. Heat on low for 20 minutes. Pour the greens/grain/peanut/water into a strainer to get rid of water. Put into a metal pan and heat on a cooktop until boiling: 2 ounces potato, if using, 2 tablespoons wheat grain, and 1 half cup water. Heat for 20 minutes. Start filling 2 cup or larger processor or blender - Put into the blender: 1 half ounce pear, cores and skin removed, 2 tablespoons sunflower seeds 2 tablespoons (1 ounce) sugar 3 packets aspartame sweetner 1 quarter teaspoon of salt. When the potato/grain/bean is done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage the processor. If using processor: Add the potato/grain/bean/water to the blender. If using blender: Add the potato/grain/bean/water and 1 eighth cup water to the blender. Run until smooth, about 4 to 6 minutes. Taste, if desired, add aspartame sweetener. Either: [ 1. Eat the food as is, if desired, warm in a microwave oven for 1 minute or so. ] Or: [ 2. Divide the batter equally into 4 3-inch diameter, 1 half cup or larger bowls. Place the bowls in a circle around the center of a microwave oven. Heat in a microwave oven until firm, about 9 minutes 20 seconds, in a 1000 watt oven. --------------------------- Math: add 5 seconds for microwave oven to begin heating. Plus 40 seconds to heat dishes. To raise batter to boiling temperature: 9.75 ounces X 20 per ounce = 245 seconds. Dry weight is total weight minus water (9.75 ounces - 6 ounces) = 3.75 ounces. Water to leave in is (25 parts water)/(75 parts dry weight) times dry weight (1/3 X 3.75) = 1.25 ounces. Water to remove is total water - water left in (6 - 1.25) = 4.75 ounces. To remove excess water: 46 seconds per ounce X 4.75 ounces = 217 ounces. To replace heat lost to air during evaporation: 14 seconds per minute times 217/60 minutes = 50 seconds plus 50/60 X 14 = 12 seconds for a total of 62 seconds. Assume .25 ounces greens that contain .2 ounce water, pear is 70 percent water, peanuts absorb 50 percent their wiight when boiled, lentils absorb about 125 percent of their dry weight in water when boiled, and final product is 25 parts water and 75 parts dry weight. -------------------------- Flip the biscuits over when still hot from the oven for more uniform moisture. If gooey on bottom, enough that large bits of food stick to a spoon, heat another 1 minute 20 seconds. If gooey enough that small bits of food stick to a spoon heat another 1 minute. ] Serve with 1 to 2 ounces fruit or raw vegetable for an entire light meal or serve with 20090824d title: lettuce seed. Moderately: sweet, chard flavored; mildly: potato flavored, tangy, starchy, salty; slightly biting/bitter; pudding consistency. 20100501c Pear raisin rutabaga potato seed bean pudding 1 tablespoon raisins 2 ounces mild rutabaga or 3 ounces cantelope (see 20090801d) or 3 ounces yams or sweet potato or 3 ounces yellow summer squash (see 20090826c) 1 ounce potato 1 eighth cup (.5 ounce) rolled oats, corn flour, or other grain flour, can use cornmeal if final product is heated long enough to dissolve the cornmeal granules) 1 tablespoon (.3 ounce) sunflower seeds 1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to medium cooking time dried beans such as blackeyed peas, peanuts, split peas or 1 eighth cup slow cooking beans such as black beans, lima beans or 1 quarter cup boiled or canned beans or 2 tablespoons (1 ounces) fava bean flour 1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter 2 tablespoons honey or 2 tablespoons agave nectar or 2 tablespoons (1 ounce) sugar 2 packets aspartame or 1 tablespoon (1 ounce) sugar 1 quarter teaspoon salt 8.7 ounces, 5.4 ounce water (includes 3 eighths cup water with potatoes) Peel enough rutabaga to yield 2 ounces. Remove peel from potato to yield 1 ounce. Cut the potato and rutabaga into 1 quarter inch thick slices. If using strong flavored rutabaga: [ Put the rutabaga and 4 cups water into a metal pan. Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes, then strain to get rid of water, add rutabaga and to blender with other ingredients. ] Put into a metal pan: 2 ounces rutabaga, 1 ounce potato if using 1 eighth cup slow cooking beans, 1 eight cup dry beans, and 5 eighths cup water. Heat on a stovetop until boiling (about 4 minutes) then reduce power to low and heat for 40 minutes. If using fast cooking beans: When the rutabaga has 15 minutes left to heat, add 1 eighth cup beans. when 10 minutes heating time remains add 1 tablespoon sunflower seeds and 1 tablespoon raisins. ] When mixture is done heating, add 1 eighth cup corn flour or cornmeal and stir. Pour potato and water into a metal pan to cool for a couple of minutes or set the hot pan in cold water. In a 3 cup or larger blender, combine: 1 ounce pear, 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter), 2 tablespoons honey, 2 packets aspartame. Add the potato/raisins/rutabaga/seed/beans, and the cooking water into the blender. Run until smooth, about 4 minutes, it may be necessary to tilt the blender to get the mixture to circulate while blending. If using, add 2 tablespoons fava bean flour) and run 60 seconds until or so until thoroughly mixed. Either: [ 1. Eat the batter as is, if desired, warm by heating in a microwave oven for about 40 to 60 seconds. ] Or: [ 2. Put a 4 inch round casserole dish at the center of a 8 inch diameter glass piepan. Pour the batter into the space around the casserole dish. If using dried beans: Heat in a microwave oven until thick, 5 minutes 35 seconds in a 1000 watt oven. If using a 600 watt oven, heat 9 minutes. If using boiled or canned beans: Heat in a microwave oven until thick, 6 minutes 40 seconds in a 1000 watt oven. If using a 600 watt oven, heat 13 minutes. ------------------------- math: (if using dried beans) Plus 5 seconds for oven to start heating. Plus 30 seconds for dish to heat. To heat to boiling: 20 seconds per ounce times 8.7 ounces = 174 seconds. Dry weight is total weight minus total water (8.7 - 5.4 = 3.3 ounce. Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.3) = 3.3 ounces. Water to remove is total water minus water left in (5.4 - 3.3) = 2.1 ounces. Plus to evaporate excess water: 46 times 2.1 ounces water = 97 seconds. Plus to replace heat lost to air: 97/60 times 14 is 22 plus 22/60 X 14 is 5 for a total of 27 seconds Assume pear rutabaga, potato, and squash are 80 percent water, most beans absorb 125 percent of their weight in water, 1 eighth cup absorbs 1.2 ounces water, alfalfa seed absorbs its own weight in water, rutabaga absorbs 10 percent its own weight when boiled, pudding will be 50 parts water to 50 parts dry weight. -------------------------- If desired, when hot from the oven, remove center utensil, cut biscuit loose from dish with a knife, and flip the biscuit over to allow the bottom to dry and firm. ] Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large supper meal, could add 1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and a small cookie or biscuit. Robustly: tangy, sweet, raisin flavored; slightly rutabaga flavored, honey flavored; pudding consistency. 20100201b Pear squash potato seed bean and Grain seed Serves 1. Grain seed mush cake ingredients: 3 tablespoons (1.2 ounce) whole grain flour or very fine cornmeal chestnut flour: 1 tablespoon non roasted chestnut flour or if not using chestnut flour: 1 eighth cup nonroasted sunflower seeds and 1 half teaspoon green bell pepper powder (not tested) or 1 half teaspoon roasted peanut butter plus 1 tablespoon oat flour or other or 1 eighth cup pecans (blend with other mush cake ingredients) or 1 eighth cup California walnuts (blend with other mush cake ingredients) 1 tablespoon (.5 ounce) sugar 1 packet aspartame sweetner 1 eighth tsp salt 1 quarter cup (2 ounces) water 1 quarter cup (2 ounces) water 6.35 ounces, 4 ounces water Pear squash potato seed bean pudding 2 ounces keiffer or similar pear 1 ounce butternut squash 3 ounces potato 2 ounces canned beans or 1 eighth cup (.8 ounces) dried beans boiled until soft and mild, 120 minutes or 1 eighth cup dried beans soaked in refridgerator in 1 tablespoon water to yield 1.2 ounces. or 1 quarter cup green lima beans 2 tablepsoons non roasted sunflower seeds or 1 tablespoon (.5 ounce) roasted tahini (see 20090823d1) or 1 tablespoon canola oil 1 tablespoon (.5 ounce) sugar 2 to 4 packets aspartame sweetner according to sweetness of pears (2 this trial using seckel pear) 1 quarter teaspoon salt 1 half cup water, ?this is water used to boil potato? 11.7 ounces, 8.4 ounces water Peel potato to yield 3 ounces. Cut potato into quarter inch thick slices. Put potato and 1 cup water into a metal pan. Heat on a cooktop until boiling, about 2 minutes. Reduce heat to low. Cover and heat 40 minutes on low, about 1 quarter cup of the water will have been evaporated or absorbed. Put 1 eighth cup beans in a sauce pan with 1 cup water. Heat on a stove top on high until boiling, about 4 minutes. Cover and heat on low until beans are soft and mild, 120 minutes for most types of bean. When beans have softened, pour the beans into a strainer and discard water. Water potato is done heating pour into a strainer to get rid of water. Add 1 half cup water to a 2-cup or larger blender. Add all Pear squash potato seed bean ingreident to the blender. Process until smooth, 5 to 6 minutes. Place a 4 inch diameter round casserole dish or similar utensil at the center of an eleven inch diameter glass piepan. Pour spoon the batter into the space around the center utensil. Set the piepan in a microwave oven. Mix all mush ingredients except second 1 quarter cup water in a mixing bowl until uniform. Add the second 1 quarter cup water and mix. Put the mush mixture into an eight-inch diameter glass pie pan. Set the eight-inch pie pan (with the mush mixture) on top of Pear potato squash seed bean piepan. Do one of next 3: (do 3. this recipe) (1. Use metal pan with cover. Cover and set in hot coals until fully boiling, move pot to a less hot place in fire and heat until tomato has thickened, about 5 minutes.) (2. Heat on a cook top set at high, until boiling starts, reduce heat to medium, stir for a couple of minutes until mixture is hot and boiling is more intense, spread crumb topping on top of tomato/bean mixture, reduce heat to low, cover, after 5 minutes turn off heat, allow to sit on burner until cooled to desired eating temperature, about 20 minutes.) (3. if heating in microwave oven: Heat until boiling, and then more to thicken, 12 minutes 30 seconds in a 1000 watt oven.) ----------------------------- Math: Add 5 seconds for oven to start heating. Plus 60 seconds to heat dishes. To heat to boiling: 18.2 ounces X 20 equals 364 seconds. To thicken remove about 7.4 ounces water: 46 seconds per ounce times 7.4 = 340 seconds. Plus to add heat conducted to air during evaporation: 340/60 minutes times 16 seconds per minute = 90 seconds plus 90/60 X 16 = 24 seconds to total 114 seconds. Assume peas or beans when boiled absorb about 125 percent of their weight in water. Onions/beans/seed/water weights 3.5 ounces after heating. ------------------------------------------- Allow to cool for 5 minutes. Scrape/cut the Grain seed mush loose with a metal spatula, fold in half, pushing to one side of the dish. Scrape the Pear potato squash seed bean loose from its dish and dump/scoop beside the Grain seed mush. Serve warm. Makes a very large serving, enough for a large meal. Corn chestnut, prominent corn flavor, chestnut flavor, sweetness, saltiness; mildly starchy; very thick pudding consistency. good, pear potato, moderate pear flavor, potato flavor; mild to moderate sweetness, starchiness; mild tanginess saltiness; pudding consistency with some small amount of firm areas. marker 68 20091026g Soak 2 tablespoons wheat grain, 1 tablespoon flax seed in 3 tablespoons water in a closed container for 2 days at room temperature. Also soak in a separate container and 2 tablespoons lentils in 1 tablespoon water. (for faster blending) pear apple broccoli leaf potato grain seed bean biscuit 1 ounce broccoli leaf or 2 ounces canned greens, drained 1 ounce pear 2 ounces potato 1 half ounce apple or pear or potato or sweet potato or butternut squash or mild carrot 1 eighth cup (.8 ounce dry, 1 quarter cup 1.6 ounces soaked) whole wheat grain or 3 tablespoons (.9 ounces) whole whole wheat flour 1 tablespoon (.4 ounce dry, 2.6 ounces soaked) flax grain or 2 tablespoons (.4 ounce) flax meal 1 quarter cup rinsed canned beans or peas (add 1 minute to heat time) or 1 quarter cup boiled beans or 1 eighth cup frozen green peas or 1 eighth cup blanched skinless peanuts plus 2 tablespoons water or 1 eighth cup (.8 ounce dry, 2 ounces soaked) lentils or split peas or 1 eighth cup dried blackeyed peas or 1 eighth cup (.9 ounce) dried beans, soybean, red bean, pinto bean, etc. 1 tablespoon (.3 ounce) lightly roasted non bitter chestnut flour 3 tablespoons (1 ounce) non roasted sunflower seed or 1 quarter cup (1.1 ounces) non roasted pecan halves or 1 tablespoon canola oil plus 1 tablespoon grain flour, or 2 tablespoons (1 ounce) non roasted pecan butter 2 tablespoons (1 ounce) sugar or 1 tablespoon sugar and 2 packets aspartame sweeter 1 quarter teaspoon salt 7 eighths cup (7 ounces) water total: 20.1 ounces, 14.55 water Greens pudding: (see below) If using slow cooking 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 fast cooking dried whole beans such as blackeyed peas: [ Into a metal pan put 1 eighth blackeyed peas and 3 eighths cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes. ] Cut 1 ounce greens every 1 half inch or less. Put the chopped greens and 2 cups water into a metal pan. Heat on high on a cooktop until boiling (about 5 minutes). Press the greens down into the water. Heat on low for 40 minutes. If soaked grain is not available and coffee grinder is not available: [Put 1 eighth cup wheat and 1 eighth cup flax, and 1 half cup water into a tall mug. Into a second mug put 1 eighth cup split peas and 1 half cup water. Place the mugs in a microwave oven. Heat to boiling, 2 minutes 30 seconds in a 1000 watt oven or 4 minutes in a 600 watt oven, then heat 10 minutes on low. Dump the lentils or peas into a strainer to get rid of the water. Put the lentils or peas into the blender. Put the grain/flax/water into the blender. Put the lentils or split peas into a 3 cup or larger blender. ] If using dry grain and a coffee grinder is available: grind 1 eighth cup flax together with 1 eighth cup grain, grinding twice to get a fine meal. Remove peel from potato to yield 2 ounces. Cut the potato into 1 inch pieces. Put the potato into the blender. Into the blender put: 1 ounce pear, 1 half ounce apple, 1 tablespoons sugar and 2 packets aspartame sweeter, 3 tablespoons sunflower seeds, 1 quarter teaspoon salt, if using, the soaked wheat, flax, and lentils, if using, grain flour, flax meal, canned or boiled bean or peas or peanuts if using, boiled grain and boiled beans or peas 1 quarter teaspoon salt, and 7 eighths cup water (if using ground grain and ground flax, use an additional 3 tablespoons water). Remove water from the greens by first pouring into a strainer. Dump the greens back into the heating pan. Add 2 to 3 cups water to rinse and strain again. Then either: (1. Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.) Or: (2. Squeeze the greens in your hand to remove the water.) Or: (3. Put the greens in a sturdy bowl, place another same sized and shaped bowl over the greens and press the bowls together. Invert the bowls and press down to squeeze out water.) Squeeze as much water out of the greens as possible by squeezing in your hand. Yield is about 1 ounce greens. ) Add to the processor: 1 ounce leached and pressed greens. When greens have been readied, add them to the blender (or 1 and 1 half teaspoons spinach powder and reduce heat time by 1 minute). Process until smooth, about 4 minutes. Add 1 tablespoon non bitter chestnut flour to the processor and run until mixed. If the bean or split peas or lentils have been cooked, either eat the food as is (makes one huge serving), or: 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, 11 minutes 20 seconds in a 1000 watt oven. ------------------------- math: for 1 cup water, soaked flax/grain/seed To heat to boiling: 20.1 ounces times 20 seconds per ounce = 402 seconds. Plus 5 for oven to start heating. Plus 40 for dish to heat. Dry weight is total weight minus total water (20.1 - 14.55 = 5.55 ounces. Water to leave in is 40/60 times dry weight (40/60 X 5.55) = 3.7 ounces. Water to remove is total water minus water left in (14.5 - 3.7) = 10.8 ounces. Plus to evaporate excess water: 46 times 10.8 ounce water = 561 seconds. Plus to replace heat lost to air: 497/60 times 14 is 115 plus 115/60 X 14 is 27 for a total of 142 seconds. assume greens contain .7 ounces water, potato is 90 percent water, peas aborb their own weight in water when boiled, soaked grain/beans contains 1.5 ounces water. -------------------------- Has enough calories and protein for a meal If eaten without heating to firm - moderately: bitter/sweet, tangy, roasted chestnut flavored; mildly pear flavored, starchy, salty; slightly bitter/biting; thin pudding consistency, slightly gritty from the pear. If heated to thicken: Moderatlely: bitter/sweet, salty, starchy; mildly tangy; slightly chestnut and pea flavored; mostly a texture of traditional poultry stuffing with somewhat chewy edges. 20071204 Potato grain bean and Blueberry spinach grain seed Potato grain bean biscuit ingredients: 3 ounces potato or 3 ounces mild squash or 1/2 apple (for a large meal, use 1 whole apple) 2 tablespoon (.4 ounces) rolled oats or 1/8 cup (.4 ounces) flax meal 1/8 cup (1 ounce) canned or boiled beans or 1/8 cup soaked or sprouted beans, measured after soaking or 1 tablespoon bean flour plus 1 tablespoon water 1 pinch salt in cake 1/8 cup (1 ounce) water total:5.4 ounces, 4 ounces water Blueberry spinach grain seed topping ingredients: 1 half ounce spinach 1 ounce frozen blueberries 3 tablespoons non roasted, no hull sunflower seed or 1/4 cup (1 ounce) walnuts plus 1 teaspoon sugar or 1/8 cup nut or seed butter such as tahini 1 tablespoon whole wheat flour 2 teaspoons canola oil 1 tablespoon sugar 1 pinch salt in topping Process the potato into a slaw using a 1-cup food processor or blender. Add 1/8 cup water to the processor. Run until desired smoothness is achieved, perhaps 30 seconds. 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. To the processor add: 1/8 cup flax meal, 2 tablespoons canned or boiled beans, and 1 pinch salt. Run until mixed, about 20 seconds. Scrape down the inside of the processor bowl as needed. Spoon the mixture onto a portion plate. Form the mixture into a flat donut shape along the edge of the plate. Heat 5 minutes 10 seconds on full power in a 1000 watt oven, about 8 minutes 40 seconds on full in a 600 watt oven. ---------------------------- Math: (if using canned or boiled beans) 4 ounces X 20 plus 20 plus 40 X 3 ounces moisture Plus 5 for oven to start heating. Plus 20 for dish to heat. To heat to boiling: 5.4 ounces times 20 seconds per ounce = 108 seconds. Dry weight is total weight minus total water (5.4 - 4 = 1.4 ounces. Water to leave in is 40/60 times dry weight (40/60 X 1.4) = .9 ounces. Water to remove is total water minus water left in (4 - .9) = 3.1 ounces. Plus to evaporate excess water: 46 times 3.1 ounce water = 143 seconds. Plus to replace heat lost to air: 143/60 times 12 is 29 plus 29/60 X 12 is 6 for a total of 35 seconds. ----------------------------- Put into a 1-cup processor or blender: 1 half ounce spinach, 1 ounce blueberries, 3 tablespoons sunflower seed, 2 teaspoons oil, 1 tablespoon sugar, and 1 pinch salt . Run until desired smoothness is achieved, about 3 minutes, if needed, add water 1 tablespoon at a time, just enough to get circulation while processing. Add 1 tablespoon wheat flour to the blender. Run to mix, about 30 seconds. Spoon the fruit mixture onto the donut shape and spread into a layer. If desired warn by heating in a microwave oven for 20 to 30 seconds. Makes a serving large enough for an entire meal. 20071205 Potato grain bean and Blueberry spinach grain seed Potato grain bean biscuit ingredients: 2 ounces potato or 2 ounces squash or 2 ounces mild rutabaga 1/8 cup (.4 ounce) flax meal 1/8 cup (1 ounce) canned or boiled beans or 1 tablespoon black fava bean flour or 1 eighth cup soaked or sprouted beans, measured after soaking 1 pinch salt 1/8 cup (1 ounce) water total: 4.4 ounces, 3.8 ounces water Blueberry spinach grain seed topping ingredients: 1 ounce spinach 1 ounce frozen blueberries 2 tablespoons (1 ounce) nut or seed butter such as tahini or 1/4 cup (1 ounce) walnuts 3 tablespoons sunflower seeds or 1/8 cup raw sunflower seed butter 1 tablespoon (.4 ounce) whole wheat flour 1 teaspoon (.15 ounce) canola oil 1 tablespoon (.5 ounce) sugar 2 packets aspartame or sucralose 1 pinch salt Into a 1-cup processor or blender put: 1/8 cup boiled or canned beans, 1 pinch salt, and 1/8 cup water. Run until desired smoothness is achieved, perhaps 60 seconds. 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. To the processor add the 1/4 cup flax meal. Run until mixed, about 30 seconds. Scrape down the inside of the processor bowl as needed. Spoon the mixture onto a portion plate. Form the mixture into a flat donut shape along the edge of the plate. Heat 4 minutes on full power in a 1000 watt oven, about 6 minutes 40 seconds on full in a 600 watt oven. ---------------------------- Math: (if using canned or boiled beans) Plus 5 for oven to start heating. Plus 20 for dish to heat. To heat to boiling: 4.4 ounces times 20 seconds per ounce = 88 seconds. Dry weight is total weight minus total water (4.4 - 3.8 = 1.4 ounces. Water to leave in is 55/45 times dry weight (11/9 X 1.4) = 1.7 ounces. Water to remove is total water minus water left in (3.8 - 1.7) = 2.1 ounces. Plus to evaporate excess water: 46 times 2.1 ounce water = 97 seconds. Plus to replace heat lost to air: 97/60 times 12 is 19 plus 19/60 X 12 is 4 for a total of 23 seconds. ------------------------------------- Put into a 1-cup processor or blender: 1 ounce spinach, 1 ounce blueberries, 1/8 cup sunflower seed butter, 1 teaspoon oil, 1 tablespoon sugar, 2 packets aspartame, and 1 pinch salt. Run until desired smoothness is achieved, about 3 minutes. Add 1 tablespoon wheat flour to the blender. Run to mix, about 30 seconds. Spoon the fruit mixture onto the donut shape biscuit and spread into a layer. If desired warn by heating in a microwave oven for 20 to 30 seconds. Makes a serving large enough for a large supper meal. Good, mild flavors. 20080513x similar to 20071205 which uses no chestnut flour Potato grain seed bean mash and Blueberry spinach seed pudding Potato grain seed bean mash ingredients: 1/8 cup (.5 ounce) flax meal 3 ounces potato or 1/2 apple or 3 ounces acorn squash 1/8 cup (1 ounce) canned kidney beans or 1 tablespoon dried beans 1 tablespoon (.3 ounce) unroasted chestnut flour 1 teaspoon (.15 ounce) canola oil in cake 2 teaspoons (.3 ounce) sugar 1 pinch salt 1 quarter cup water (1 eighth cup added and 3 eighths cup with potato) total 8.2 ounces, 5.6 ounces water Blueberry spinach seed topping ingredients: 1 ounce spinach 1 ounce frozen blueberries 1/8 cup nut or seed butter such as tahini or 1/4 cup (1 ounce) California walnuts plus 1 teaspoon sugar or 3 tablespoon (1 ounce) sunflower seeds 1 tablespoon whole wheat flour 1 tablespoon sugar 2 packets aspartame or sucralose 1 pinch salt in topping Remove peel from potato to yield 3 ounces. Cut potato into 1 quarter inch thick slices. Put the potato and 3 quarters cup water into a metal pan. If using dried whole beans, add them to the pan. Heat on a cooktop until boil, reduce heat to low, cover. If heating potato only and no beans, heat 1 hour. If boiling dry beans, add 1 more eighth cup water and heat until beans are soft and mild, 1 hour and 20 minutes. Into a 2-cup or larger blender put: the 1/8 cup flax meal, if using 2 tablespoons canned beans 1 teaspoon canola oil, 2 teaspoons sugar, 1/8 cup water, and 1 pinch salt. When the potatoes (and beans, if boiling) are done heating set the pan in cold water to cool for a few minutes so blender is not damaged by heat. Add the potato (and beans, if boiling) and water to the processor. Run until smooth, about 2 minutes. Add 1 tablespoon chestnut flour and run until smooth. Either: [ Divide the batter equally into 3 4-inch diameter 2 cup or larger bowls with sides at least 2 inches higher than the level of the batter to prevent boilover. ] Or: [ Put the batter into a 9-inch or larger bundt pan with sides at least 2 inches higher than the level of the batter. ] If using a 1000 watt microwave oven heat 6 minutes on full power, about 10 minutes on full in a 600 watt oven. ------------------------------------------- Math: Add 5 seconds for oven to begin heating. Add 20 seconds to heat dishes. To raise to boiling: 8.2 ounces X 20 seconds per ounce = 164 seconds. Dry weight is total weight minus water = 8.2 ounces - 5.6 ounces = 2.6 ounces. Water to leave in is (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 1.9 = 2.6 ounce. Water to remove is total water minus water left in (5.6 - 2.6) = 3 ounces. Plus to remove excess water: 46 seconds per ounce X 3 ounces moisture = 138 seconds. Plus to replace heat lost to air during evaporation: 138/60 minutes times 12 seconds minute = 28 seconds plus 28/60 minutes X 12 seconds per minute = 6 for a total of 34 seconds. ------------------------------------------- If batter has boiling up onto sides of bowls or bundt pan and become firm, scrape down with knife. Put into a 1 cup processor: 1 ounce spinach, 1 ounce blueberries, 1/8 cup sunflower seed butter, 1 tablespoon sugar, 2 packets aspartame, and 1 pinch salt. Run until desired smoothness is achieved, about 3 minutes. Add 1 tablespoon wheat flour to the processor. Run to mix, about 30 seconds. Serve the Potato mash and Blueberry spinach pudding separately. If desired warm by heating in a microwave oven for 20 to 30 seconds. Makes a serving large enough for a large supper meal. marker 72 20100501c raisin rutabaga potato grain seed bean pudding 1 tablespoon (.5 ounces) raisins 2 ounces mild rutabaga or 3 ounces cantelope (see 20090801d) or 3 ounces yams or sweet potato or 3 ounces yellow summer squash (see 20090826c) 1 ounce potato or 1 tablespoon rolled oats plus 2 tablespoons water 1 eighth cup (.4 ounce) rolled oats, corn flour, or other grain flour, can use cornmeal if final product is heated long enough to dissolve the cornmeal granules) 1 tablespoon (.3 ounce) sunflower seeds 1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to medium cooking time dried beans such as blackeyed peas, peanuts, split peas or 2 tablespoons (1 ounces) fava bean flour 1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter 2 tablespoons (1 ounce) sugar or 2 tablespoons agave nectar or 2 tablespoons honey 2 packets aspartame or 1 tablespoon sugar or 1 tablespoon (1 ounce) honey 1 quarter teaspoon salt 9.1 ounces, 5.4 ounce water (includes 3 eighths cup water with potatoes) Peel enough rutabaga to yield 2 ounces. Remove peel from potato to yield 1 ounce. Cut the potato and rutabaga into 1 quarter inch thick slices. If using strong flavored rutabaga: [ Put the rutabaga and 4 cups water into a metal pan. Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes, then strainer to get rid of water, add rutabaga to blender with other ingredients. ] Put into a metal pan: if using, 2 ounces mild rutabaga, 1 ounce potato if using, slow cooking beans, 1 eight cup dry beans (garbanzo this trial), and 5 eighths cup water. Heat on a stovetop until boiling (about 4 minutes) then reduce power to low and heat for 40 minutes. If using fast cooking beans: When the rutabaga has 20 minutes left to heat, add 1 eighth cup beans. ] when 10 minutes heating time remains add 1 tablespoon sunflower seeds and 1 tablespoon raisins. Pour potato and water into a metal pan to cool for a couple of minutes or set the hot pan in cold water. In a 2- cup or larger processor or blender: 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter), 2 tablespoons honey, 2 packets aspartame, if using blender, 1 eighth cup water. Add the potato/raisins/rutabaga/seed/beans, and the cooking water into the blender. Run until smooth, about 4 minutes, it may be necessary to tilt the blender to get the mixture to circulate while blending. Add 1 eighth cup grain or corn flour to the blender and run 60 seconds until or so until thoroughly mixed. Either: [ 1. Eat the batter as is, if desired, warm by heating in a microwave oven for about 40 to 60 seconds. ] Or: [ 2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan. Pour the batter into the space around the casserole dish. Heat in a microwave oven until thick, 5 minutes 20 seconds in a 1000 watt oven. If using a 600 watt oven, heat 7 minutes 15 seconds. ------------------------- math: (needs refigured) Plus 5 seconds for oven to start heating. Plus 30 seconds for dish to heat. To heat to boiling: 20 seconds per ounce times 9.1 ounces = 182 seconds. Dry weight is total weight minus total water (9.1 - 5.4) = 3.7 ounce. Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.7) = 3.7 ounces. Water to remove is total water minus water left in (5.4 - 3.7) = 1.7 ounces. Plus to evaporate excess water: 46 times 1.7 ounces water = 78 seconds. Plus to replace heat lost to air: 78/60 times 16 is 21 plus 21/60 X 16 is 5 for a total of 26 seconds. Assume rutabaga and potato are 80 percent water, pudding will be 50 parts water to 50 parts dry weight. -------------------------- ] Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large meal, could add 1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and a small cookie or biscuit. If using 1 eighth cup corn flour, not heated to thicken: Prominently: sweet, honey flavored, salty; mildly to moderately: starchy, rutabaga flavored, tangy; pudding consistency 20100721a 20100720a raisin rutabaga potato grain seed bean peanut pudding 1 tablespoon (.5 ounce) raisins 2 ounces mild rutabaga or 3 ounces cantelope (see 20090801d) or 3 ounces yams or sweet potato or 3 ounces yellow summer squash (see 20090826c) 1 ounce potato or 1 tablespoon rolled oats plus 2 tablespoons water add rolled oats to rutabaga/bean when adding sunflower seed/raisins or 2 tablespoons canned or fresh sweet corn or 1 tablespoon non ground grain plus 2 tablespoons water 3 tablespoons (.6 ounce) rolled oats or 2 tablespoons corn flour, or other grain flour, can use cornmeal if final product is heated long enough to dissolve the cornmeal granules) or 1 eighth cup non ground wheat or 1 quarter cup soaked or sprouted corn kernels, measured after soaking 1 tablespoon (.3 ounce) sunflower seeds 1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick to medium cooking time dried beans such as blackeyed peas, peanuts, split peas (garbanzo tested) or 2 tablespoons (1 ounces) fava bean flour 2 teaspoons (.3 ounce) roasted peanut butter or another flavor ingredient such as molasses, honey, roasted chestnut, powdered bell pepper, tomato, basil, broccoli, coffee 1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter 2 tablespoons (1 ounce) sugar or 2 tablespoons agave nectar 3 packets aspartame or 1 tablespoon sugar 1 quarter teaspoon salt 10.6 ounces, 7.4 ounce water (includes 1 half cup water with potatoes) Peel enough rutabaga to yield 2 ounces. Remove peel from potato to yield 1 ounce. Cut the potato and rutabaga into 1 quarter inch thick slices. Either: If using metal pan: ] Put into a metal pan: 2 ounces rutabaga, 1 ounce potato if using, 1 eight cup medium cooking time dry beans, and 3 quarters cup water. Heat on a stovetop until boiling (about 6 minutes) then reduce power to low and heat for 20 minutes. If using fast cooking beans: when the rutabaga has heated 20 minutes, add 1 eighth cup beans. Heat 10 minutes. Add to the pan: 1 tablespoon sunflower seeds 1 tablespoon raisins Heat 10 minutes more. ] Or: If using pressure cooker: [ Put into a presure cooker: 2 ounces rutabaga, if using, 1 ounce potato or 2 tablespoon non ground grain plus 2 tablespoons water 1 eight cup dry beans, 1 tablespoon sunflower seeds 1 tablespoon raisins 5 eighths cup water. Heat on a stovetop until full pressure (about 6 minutes) then reduce power to low and heat for 20 minutes. In a 2- cup or larger processor or blender: 2 teaspoons peanut butter 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter), 2 tablespoons sugar, 3 packets aspartame, if using blender, 1 eighth cup water. If heating the raisins and seed in a separate pan: When the raisin seed is done heating, set the container in cold water to cool for a couple of minutes so heat does not damage the processor. When the potato/beans/raisin/grain is done heating, set the container in cold water to cool for a couple of minutes so heat does not damage the processor. Add the potato/bean/raisin/grain to the processor or blender. Run until smooth, about 4 minutes, it may be necessary to tilt the blender to get the mixture to circulate while blending. Add 1 eighth cup grain or corn flour to the blender and run 60 seconds until or so until thoroughly mixed. Taste, if desired, add aspartame sweetener to taste. (2 packets added this trial) Either: [ 1. Eat the batter as is, if desired, warm by heating in a microwave oven for about 40 to 60 seconds. ] Or: [ 2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan. Pour the batter into the space around the casserole dish. Heat in a microwave oven until thick, 8 minutes 25 seconds in a 1000 watt oven. If using a 600 watt oven, heat 14 minutes. ------------------------- Math: Plus 5 seconds for oven to start heating. Plus 30 seconds for dish to heat. To heat to boiling: 20 seconds per ounce times 10.6 ounces = 212 seconds. Dry weight is total weight minus total water (10.6 - 7.4 = 3.2 ounce. Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.2) = 3.2 ounces. Water to remove is total water minus water left in (7.4 - 3.2) = 4.2 ounces. Plus to evaporate excess water: 46 times 4.2 ounces water = 193 seconds. Plus to replace heat lost to air: 193/60 times 16 is 52 plus 52/60 X 16 is 14 for a total of 66 seconds Assume rutabaga and potato are 80 percent water, pudding will be 50 parts water to 50 parts dry weight. -------------------------- ] Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large meal, could add 1 or 2 ounces meat or Kafia. Moderately salty; mildly to moderatey: sweet, starchy, roasted peanut flavored; mildly rutabaga flavored; slightly biting/strong; pudding consistency. 20100501c2 raisin rutabaga potato seed bean pudding 1 tablespoon (.5 ounces) raisins 2 ounces mild rutabaga or 3 ounces cantelope (see 20090801d) or 3 ounces yams or sweet potato or 3 ounces yellow summer squash (see 20090826c) 1 ounce potato or 1 tablespoon rolled oats plus 2 tablespoons water 1 tablespoon (.3 ounce) sunflower seeds 1 eighth cup (.8 ounce before boiling, 2 ounces after boiling) quick cooking time dried beans such as blackeyed peas, peanuts, split peas or 1 eighth cup to medium cooking time dried beans such as garbanzo or 2 tablespoons (1 ounces) fava bean flour 1 quarter teaspoon salt, use 3 eighths teaspoon if batter tastes bitter 2 tablespoons (1 ounce) honey or 2 tablespoons agave nectar or 2 tablespoons (1 ounce) sugar 2 packets aspartame or 1 tablespoon sugar 1 quarter teaspoon salt 8.7 ounces, 5.4 ounce water (includes 3 eighths cup water with potatoes) Peel enough rutabaga to yield 2 ounces. Remove peel from potato to yield 1 ounce. Cut the potato and rutabaga into 1 quarter inch thick slices. If using strong flavored rutabaga: [ Put the rutabaga and 4 cups water into a metal pan. Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes, then strainer to get rid of water, add rutabaga to blender with other ingredients. ] Put into a metal pan: 2 ounces rutabaga, 1 ounce potato if using slow cooking beans, 1 eight cup dry beans, and 5 eighths cup water. Heat on a stovetop until boiling (about 4 minutes) then reduce power to low and heat for 40 minutes. If using fast cooking beans: When the rutabaga has 20 minutes left to heat, add 1 eighth cup beans. ] when 10 minutes heating time remains add 1 tablespoon sunflower seeds and 1 tablespoon raisins. Pour potato and water into a metal pan to cool for a couple of minutes or set the hot pan in cold water. In a 2- cup or larger processor or blender: 1 quarter teaspoon salt (use 3 eighths teaspoon if batter tastes bitter), 2 tablespoons honey, 2 packets aspartame, if using blender, 1 eighth cup water. Add the potato/raisins/rutabaga/seed/beans, and the cooking water into the blender. Run until smooth, about 4 minutes, it may be necessary to tilt the blender to get the mixture to circulate while blending. Either: [ 1. Eat the batter as is, if desired, warm by heating in a microwave oven for about 40 to 60 seconds. ] Or: [ 2. Put a 4 inch round casserole dish at the center of a 9 inch diameter glass piepan. Pour the batter into the space around the casserole dish. Heat in a microwave oven until thick, 4 minutes 40 seconds in a 1000 watt oven. If using a 600 watt oven, heat 7 minutes 45 seconds. ------------------------- Math: (needs refigured) Plus 5 seconds for oven to start heating. Plus 30 seconds for dish to heat. To heat to boiling: 20 seconds per ounce times 8.7 ounces = 174 seconds. Dry weight is total weight minus total water (8.7 - 5.4 = 3.3 ounce. Water to leave in is (50 part water)/(50 part dry weight) times (dry weight) = (1/1 X 3.3) = 3.3 ounces. Water to remove is total water minus water left in (5.4 - 3.3) = 1.1 ounces. Plus to evaporate excess water: 46 times 1.1 ounces water = 51 seconds. Plus to replace heat lost to air: 51/60 times 16 is 14 plus 14/60 X 16 is 4 for a total of 18 seconds Assume pear rutabaga, potato, and squash are 80 percent water, most beans absorb 125 percent of their weight in water, 1 eighth cup absorbs 1.2 ounces water, alfalfa seed absorbs its own weight in water, rutabaga absorbs 10 percent its own weight when boiled, pudding will be 50 parts water to 50 parts dry weight. -------------------------- ] Makes one large serving - enough fiber, calories, and protein for an entire meal. For a large meal, could add 1 or 2 ounces meat or Kafia, or add 1 or 2 ounces meat and a small cookie or biscuit. If no grain is used: Prominently: tangy, sweet; moderate: honey flavor, raisin flavor; mildly starchy, salty; very slightly biting; pudding consistency. If using 1 eighth cup corn flour, not heated to thicken: Prominently: sweet, honey flavored, salty; mildly to moderately: starchy, rutabaga flavored, tangy; pudding consistency 20100110a Mackerel potato broccoli grain seed and Grain seed bean Grain seed bean ingredients: 1 tablespoon roasted chestnut flour, 1 tablespoon flax seed (or 2 tablespoon flax meal), 1 tablespoon grain flour 1 eighth cup beans or 1 eighth cup peanuts 1 tablespoon sugar, 1 packet aspartame sweetner 2 pinches salt, 1 half cup water. 6 ounces, 4 ounces water Mackerel potato broccoli grain seed ingredients: 2 ounces mackerel or 2 ounces ham, canned mackerel, liver, canned beef, etc 1 half ounce broccoli 2 ounces potato or 2 ounces pumpkin 1 tablespoon sunflower seeds, 1 tablespoon whole grain flour, 1 tablespoon sugar, 3 packets aspartame sweetner, 1 eighth teaspoon salt, (use no salt if using very salty meat such as spam, use 2 pinches salt for lightly salted meat such as canned mackerel, use 1 eighth teaspoon salt for meat such as liver which has no added salt) 5 eighths cup water total: 12.5 ounces, 9 ounces water Broccoli seed instructions: If using potato, peel the potato to yield 2 ounces. Cut the potato into 1 quarter inch thick slices. Into a metal pan put 3 quarters cup water and the potato pieces. Heat on a cooktop until boiling, cover, reduce heat to low and heat for 30 minutes. While potato is cooking start Grain seed peanut: Put 1 eighth cup beans into a metal pan with 1 cup water. Heat on a cooktop until boiling, cover, then heaton low until soft and mild, 20 to 80 minutes depending on type of bean. Pour the beans/water into a strainer to discard water. If using peanuts that have skins, remove skin which have a slightly bitter/biting/astringent taste. If a coffee grinder is available, grind together 1 tablespoon flax seed and 1 tablespoon grain or grain flour with the grinder set at finest grind. Run the mixture through the grinder twice to get a fine meal. Put into a 2 cup or larger blender: 1 tablespoon chestnut flour, 1 tablespoon flax seed (or 1 tablespoon ground flax seed), 1 tablespoon grain flour(or 1 tablespoon ground grain), 1 eighth cup beans, 1 tablespoon sugar, 1 packet aspartame sweetner, 2 pinches salt, 1 half cup water. Run until smooth, 4 to 6 minutes. Put the batter into an eight inch glass piepan. For Mackerel broccoli seed: If using flax: [ Grind 1 tablespoon flax seed with a coffee grinder set at finest, or add flax seed to blender below and process 2 minutes longer. ] Put into a 3 cup or larger blender: 2 ounces mackerel, 1 half ounce broccoli, 1 tablespoon sunflower seeds, 1 tablespoon grain flour, 1 tablespoon sugar, 3 packets aspartame sweetner, 4 pinches salt if using lightly salted meat such as canned mackerel or 1 eighth teaspoon plus 2 pinches salt if using unsalted meat, or use no salt if using very salty meat such as Spam), the potato/water mixture. Total in blender: 12.5 ounces, 9 ounces water. Run until smooth, 4 to 6 minutes. Put a 4 inch diameter round casserole dish or similar container at the center of a 10 inch glass piepan. Pour/spoon the batter into the space around the center utensil. Set the piepan with the Grain seed peanut on top of the center utensil. Place the containers in a microwave oven. Heat until thickened, 16 minutes 20 seconds in a 1000 watt microwave oven, minutes seconds in a 600 watt oven. ------------------------------------------------- Math: Plus 5 seconds for oven to begin heating. Plus 40 seconds to heat dishes. To bring to boil: 18.5 ounces X 20 equals 370 seconds. Dry weight is total weight minus total water (18.5 - 13) = 5.5 ounces. Water to leave in (40 parts water)/(60 parts dry weight) times dry weight (2/3 X 5.5) = 3.7 ounces. Water to remove is total water minus water left in (13 - 3.7) = 9.3 ounces. Plus to evaporate excessive water: 46 X 9.3 ounces water equals 428 seconds To replace heat lost to air: 482/60 X 14 seconds per minute is 112 plus 112/60 X 14 seconds per minute is 26 seconds total is 138 seconds heating to replace heat lost to air (assume broccoli is 80 percent water, peanuts absorb 2/3 their dry weight in water when boiled 10 minutes, spam is 40 percent water, final product is 40 percent water to 60 percent dry weight.) --------------------------------------------------- For quicker cooling spread the Grain seed bean on a plate. Mackerel grain seed - prominently: tangy, sweet, moderate mackerel flavor, saltiness; mildly starchy; chewy at edges, soft and gooey at center. Grain seed bean - moderately starchy; mild: chestnut flavor, saltiness, sweetness, tanginess, bean flavor; thick pudding with chewy edge. 20070302 Potato salad : variation 3 For single serving. 3 ounces of potato 3 ounces yam 1 tablespoon raw tahini plus 1 teaspoon olive or canola oil or 1 tablespoon olive or canola oil 1/4 teaspoon vinegar 1 teaspoon sugar 1/4 teaspoon yellow mustard 2 pinches salt for medium saltiness 3 pinches salt for plenty salty Remove peel from potato to yield 3 ounces. Leave the skin yams, if desired, the skin adds fiber, texture, some vitamins and minerals and its easier to leave it on. Divide the potato into two portions: 2/3 and 1/3. Process the 2/3 of potato into a coarse slaw. Put the potato slaw into a cup or small microwaveable container. Heat, covered, in a 1000 watt microwave oven for 1 minute (1 minute 15 seconds in a 600 watt oven). Allow to cool for 10 minutes or place cup in cold water and allow to cool for 3 minutes. Process the yam and remaining 1 ounce of potato into a fine slaw. Combine all ingredients and mix. Makes one serving that will do for 3/4 of a light meal. Plenty salty. Cabbage potato pesto salad 1 large mild cabbage leaf (about .5 ounce, or 1/4 cup slaw) 1 very small potato (about 1 ounce) 1/8 cup pesto (good) or 1/8 cup pasta sauce (good when other ingredients are included) or 1/8 cup tomato sauce and 1 tablespoon dried milk powder or 1 tablespoon cup chopped fresh basil or 1/8 cup chopped fresh parsley or 1 quarter teaspoon finely crushed dried basil or 1 teaspoon finely crushed dried parsley 2 teaspoons olive or canola oil 1 teaspoon flour 2 teaspoons sugar or 1 tablespoon dried milk powder optional: 1/8 cup lightly cooked unsalted kidney beans or canned kidney beans Remove peel from potato to yield 1 ounce. Cut the cabbage and potato into 1 inch pieces. Use the pieces to make a slaw in a food processor. Mix all the ingredients together. Makes one large serving. I like this salad because it is so utilitarian (practical). Potato and cabbage keep in the fridge for months. Both are available in any grocery store year round. The pesto when frozen will keep for perhaps a year. The ingredients are cheap. The salad is high in vitamins and nutrients and is low in calories. The list goes on. It makes me wonder if I like this salad more for how practical it is or for its flavor and crunchiness. Cabbage raw potato 1 large mild cabbage leaf, about .5 ounce 1 very small potato (about 1 ounce) 1 tablespoon coarsely crushed dried basil 1/8 cup pasta sauce 2 teaspoons olive or canola oil 1 teaspoon whole grain flour 2 teaspoons sugar 2 pinches salt Remove peel from potato to yield 1 ounce. Cut the cabbage and potato into 1 inch pieces. Make it into slaw in a food processor. Mix all the ingredients together. Makes one large serving. marker 79 1 large cabbage leaf (.5 ounce, enough to make 1/3 to 1/2 cup slaw) 1 very small potato, about 1 ounce 1/8 cup tomato sauce 1 or 2 teaspoons olive or canola oil 1 teaspoon sugar 1 teaspoon whole grain flour 1 tablespoon dried milk powder pinch of salt Remove peel from potato to yield 1 ounce. Cut the cabbage and potato into 1 inch pieces. Make it into slaw in a food processor. Mix all the ingredients together. Makes one large serving. 1 large mild cabbage leaf, about .5 ounce 1 very small potato, about 1 ounce 2 teaspoon olive or canola oil 1 teaspoon whole grain flour 2 teaspoons sugar 1 tablespoon coarsely crushed dried basil 2 pinches of salt

Cut the cabbage and potato into 1 inch pieces. 

Make it into slaw in a food processor.

If using dried herbs, soak each tablespoon of herb in 1 tablespoon
of water for 10 minutes. 

Mix all the ingredients together.

Makes one large serving.

Each spoonful is at first sweet. 

As you chew the sweetness slowly fades to the natural 
pleasant sharpness of the cabbage. 

That repeats for every spoonful, that makes for a kind of 
attention keeping effect that helps make the dish more enjoyable.





Cabbage potato grain

1 large mild cabbage leaf, about .5 ounce
1 very small potato, about 1 ounce after peeling
1 or 2 teaspoons olive or canola oil
1 teaspoon flour
2 teaspoons sugar
2 tablespoons coarsely crushed dried parsley
  or 1 tablespoon finely crushed parsley
  or 1 teaspoon powdered parsley
2 pinches salt

Soak the parsley in 2 tablespoon water for 10 minutes.

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

Process to desired fineness.




Cabbage potato grain bean

1 large mild cabbage leaf, about .5 ounce
1 very small potato, about 1 ounce after peeling
1/8 cup lightly cooked unsalted kidney beans
2 teaspoons olive or canola oil
1 teaspoon whole grain flour
2 teaspoons sugar
1 tablespoon coarsely crushed dried basil
2 pinches salt 

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

Process to desired fineness.





Cabbage potato

1 large cabbage leaf (enough to make 1/3 to 1/2 cup slaw)
1 small potato (1/4 to 1/3 cup)
1 or 2 teaspoons olive or canola oil
2 teaspoons sugar
1 teaspoon whole grain flour
1 tablespoon dried milk powder
2 pinches salt

Cut the cabbage and potato into 1 inch pieces. 

Make cabbage and potato into slaw in a food processor. 

Mix all the ingredients together.

Makes one large serving.










Cabbage potato grain

1 large cabbage leaf, about .5 ounce
1 very small potato, 1 ounce after removing peel
2 teaspoons olive or canola oil
1 teaspoon whole grain flour
2 teaspoons sugar
2 pinches salt

Remove peel from potato to yield 1 ounce.

Cut the cabbage and potato into 1 inch pieces. 

Make cabbage and potato into slaw in a food processor. 

Mix all the ingredients together.

Makes one large serving. 









Pesto and potato

1 small potato (about 2 ounces)
1 teaspoon to 1 tablespoon pesto
  or 1 teaspoon to 1 tablespoon pasta sauce
1 teaspoon vegetable oil

Mix the pesto and oil in a small dish.

Remove peel from potato.

Dice the raw potato into 1/4 inch pieces.

Add the potato to the pesto mixture.

This is simple and quick. 
I enjoy the crunchiness, chewiness, flavor and 
the feeling that I'm eating something very nutritional.







Hamburger tomato potato alternate
Makes 4 servings.

3/4 pound ground beef
1/8 teaspoon salt, if desired
4 small potatoes, 4 ounces each
2 tomatoes, 4 ounces each
  or 1 4- to 6-ounce can tomato paste
  or 16 dried apricots
  or 1 cup canned pumpkin puree

Put the ground beef in the center of a microwaveable dish 
that has a cover.

Cut the potato in eighths.

Put the potato pieces around the beef.

Add salt if desired.

Put the lid on the dish.                           

Heat at full power, about 9 to 11 minutes, for a full 
recipe using a 1000 watt microwave and non frozen beef. 

Add about 4 to 5 minutes for frozen beef.

For a single serving using frozen beef, heat for 5 to 7 minutes.

If using tomatoes, cut them into 1/2 inch pieces.

If using tomato paste, mix it in with the potatoes.

If using pumpkin puree, mix it in with the potatoes.

If using tomatoes, top each serving with 1/4 of the tomato pieces.

Makes about 4 servings.







Hamburger potatoes apricots
Makes 4 portions.

3/4 pound ground beef
1/8 teaspoon salt if desired
4 potatoes, all about the same size
24 dried apricots

If hamburger is frozen heat in microwave until
unthawed. 

Cut hamburger into 1/2 inch pieces. 

Cut the potato into 1/2 inch pieces.

Put the potato pieces in with the hamburger.

Add salt if desired.

Put the lid on the dish.                           

Heat at full power about 12 minutes for a full recipe. 

For a single serving heat for 7 minutes.

If using apricots, cut into 1/4 inch pieces.

Let the meat/potato mixture cool for 5 minutes after cooking.

Add apricots

Makes about 4 servings.








Potato onion and herb

1 small potato, about 4 ounces
1/2 onion, about 2 ounces
   or 1/2 apple (3 ounces)
1 tablespoon coarsely crushed dried basil or parsley
  or 1 tablespoon coarsely crushed dried mint
    plus 1/16 of an orange rind finely diced
1 tablespoon water
1 tablespoon olive or canola oil

Soak the dried herb in 1 or 2 tablespoons water for about 10 minutes.

Remove peel from potato.

Either dice the potato into 1/4 inch pieces or process into a slaw.

If using onion, dice into 1/4 inch pieces.

Place onion and potato in a cup with 1 eighth cup water.
 
Microwave 3 minutes 20 seconds in a 1000 watt oven.

If using apple, dice to 1/4 inch pieces.

Mix all the ingredients.

The flavor of the onion or apple keeps the herb from overpowering this salad.
The potato adds crunchiness. The oil helps soften the intensity of the herb.
The flavor intensity of dried herbs varies. Use the smaller amount for intensely
flavored herb and the larger amount for milder herb.

Good daytime salad with some calories to fuel the body. It has vitamins and other 
nutrients. It has enjoyable texture and flavor.

For a lighter bedtime salad, use 1/2 to 1 tablespoon dried herb and reduce oil to 1 to 2 teaspoons. 

That lowers the calories by 30 to 60.




Potato mint orange peel

1 small potato, about 4 ounces
1 tablespoon coarsely crushed dried mint
1/16 of an orange rind finely diced
1 tablespoon water
1 tablespoon olive or canola oil
2 pinches salt

Soak the mint in 1 tablespoon water for about 10 minutes.

Remove peel from potato.

Either dice the potato into 1/4 inch pieces or process into a slaw.

Place potato in a cup.
 
Microwave 1 minutes 45 seconds in a 1000 watt oven.

Mix all the ingredients.





2 ounces potato, 
2 ounces apple 
1 teaspoon canola oil 
pinch salt 
1 teaspoon dried coarsely crushed basil
 
Remove peel from apple and potato to yield 2 ounces each.

Either dice the potato into 1/4 inch pieces or process into a slaw.

Place the basil and 1 tablespoon water in a microwaveable cup.

Place potato in the cup.
 
Heat, covered, in a microwave oven until boiling hot, 1 minute 15 seconds in a 1000 watt oven.

Mix all the ingredients.






 2 ounces potato
 2 ounces apple
 2 tablespoons crushed dried  parsley
 2 tablespoon water
 1 tablespoon olive or canola oil, 
 1 pinch of salt

Soak the dried herb in an equal volume of water for about 10 minutes.

Remove peel from potato and apple.

Cut potato and apple into 1/2 inch pieces. 

Process the potato pieces together in a food 
processor until a slaw results.

Place the parsley flakes and 1 tablespoon water into a microwaveable cup. 

Place potato in the cup.
 
Heat, covered, in a microwave oven until thoroughly boiling hot, 1 minute 30 seconds in a 1000 watt oven.

Mix all the ingredients.






 2 ounces potato
 2 ounces apple
 2 tablespoons coarsely crushed dried spearmint
 2 tablespoon water
 1 tablespoon olive or canola oil
 1 pinch salt

Remove peel from potato and apple.

Cut potato and apple into 1/2 inch pieces. 

Process the potato pieces in a food 
processor until a slaw results.

Place the parsley flakes and 1 tablespoon water into a microwaveable cup. 

Place potato in the cup.
 
Heat, covered, in a microwave oven until thoroughly boiling hot, 1 minute 30 seconds in a 1000 watt oven.

Mix all the ingredients.





Apple potato spearmint
2 ounces potato, or about 1/4 to 1/3 cup
2 ounces apple
1 tablespoon coarsely crushed dried spearmint 
1/16 of an orange rind, finely diced
2 tablespoon water
1/8 cup walnuts
1 teaspoon olive or canola oil
2 teaspoons sugar
2 pinches salt

Remove peel from potato and apple.

Cut potato and apple into 1/2 inch pieces. 

Process the potato pieces in a food 
processor until a slaw results.

Place into a microwaveable cup:
the mint flakes,
orange rind, and
2 tablespoons water . 

Place potato in the cup.
 
Heat, covered, in a microwave oven until thoroughly boiling hot, 1 minute 40 seconds in a 1000 watt oven.

Mix all the ingredients.







2 ounces potato
2 ounces apple
or 1/4 cup stewed tomato
1 tablespoon coarsley crushed dried basil 
2 tablespoon water
1 tablespoon olive or canola oil
1 tablespoon sugar
2 pinches salt

Remove peel from potato and apple.

Cut potato and apple into 1/2 inch pieces. 

Process the potato pieces in a food 
processor until a slaw results.

Place into a microwaveable cup:
the basil flakes, and
1 tablespoon water . 

Place potato in the cup.
 
Heat, covered, in a microwave oven until thoroughly boiling hot, 1 minute 30 seconds in a 1000 watt oven.

Mix all the ingredients.












Tomato potato basil bean

2 ounces small potato
1/4 cup stewed tomato
2 tablespoons coarsely crushed dried basil
1/4 cup boiled or canned kidney beans
2 teaspoons olive or canola oil
1 tablespoon sugar
2 pinches salt

Remove peel from potato.

Cut potato into 1/2 inch pieces. 

Process the potato pieces in a food 
processor until a slaw results.

Place into a microwaveable cup:
the basil flakes,
1 tablespoon water,
2 ounces potato.
 
Heat, covered, in a microwave oven until thoroughly boiling hot, 1 minute 30 seconds in a 1000 watt oven.

Mix all the ingredients.









2 ounces potato
1/4 cup stewed tomato
1 quarter cup fresh spearmint tips
2 tablespoon water
1 quarter cup boiled or canned beans
2 teaspoons olive or canola oil
1 tablespoon sugar
2 pinches salt

Remove peel from potato.

Cut potato into 1/2 inch pieces. 

Process the potato pieces and mint in a food 
processor until a slaw results.

Place into a microwaveable cup:
2 tablespoons water,
2 ounces potato plus mint slaw.
 
Heat, covered, in a microwave oven until thoroughly boiling hot, 1 minute 40 seconds in a 1000 watt oven.

Mix all the ingredients.

Good if you like mint.








Tomato potato spearmint nut bean
2 ounces
1/4 cup stewed tomato
1 quarter cup fresh spearmint tips
1/8 cup Californina walnuts
2 tablespoon water
1/8 cup raw soaked kidney beans
1 tablespoon olive or canola oil
1 pinch salt

Process all ingredient until smooth.









Potato and onions

2 ounces potato
2 ounces onions
1/8 cup water
2 teaspoons sugar
salt to taste (about 1/4 teaspoon)

Remove peel from potato.

Cut the potato and onion into 1/2 inch cubes.
 
Place the potato, onion, water, sugar, and salt into 
a microwave safe 3- or 4- cup bowl with a cover. 

Heat on full power until boiling, 2 minutes in a 
1000 watt microwave oven, then heat on low for 20 minutes.


I like this for supper along with an ounce or two fruit and 
a small portion of meat. 






Potato pancake


1 ounce onion
3 ounces potato
1 egg
1/4 cup milk or water
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon of salt, if desired
1 tablespoon vegetable oil

Put of the ingredients into a food processor and run 
until there are no pieces larger than 1/8 inch.

Spread the oil on the bottom of a cooking pan.

Heat on medium.

Add the batter.

Flip when edges are solid and before any bubbles break the surface.

Heat about another minute for small, thin  pancakes or several minutes for thick pancakes.

Makes 1 huge or 2 to 4 pancakes about 4 inches across.

Makes 1 very large serving or 2 medium serving portions.







20071227
Collard potato beans seeds flour

Potato grain bean biscuit ingredients:
1 quarter cup (.8 ounce) rolled oats
  or 2 tablespoon whole grain flour
  or 1 quarter cup soaked or sprouted grain
2 ounces potato
1 quarter cup (2 ounces) boiled or canned beans
  or 1/8 cup dried beans
  or 1 quarter cup soaked or sprouted beans
  or 1/8 cup blanched skinless peanuts
2 teaspoons (.3 ounce) sugar
2 pinches salt
total: 5.6, 3.3 ounces water

Collard seed topping ingredients:
1 ounce collards
  or 3 ounces endive, mustard greens, kale, dandelion
1 tablespoon whole grain flour
1 tablespoon (.3 ounce) unroasted chestnut flour 
    plus 1 tablespoon (.4 ounce) canola oil 
  or 1 tablespoon (.3 ounce) unroasted chestnut flour 
    plus 2 tablespoon (.6 ounce) non roasted no hull sunflower seed
  or 1/8 cup nut or seed butter such as tahini, see note *
  or 3 tablespoons raw whole sunflower seed 
  or 1/4 cup California walnuts
1 tablespoon (.6 ounce) honey
  or 1 tablespoon corn syrup 
  or 1 teaspoon molasses plus 2 teaspoons sugar
  or 1 tablespoon sugar
aspartame or sucralose sweetener to taste
2 pinches salt

Cut 1 ounce collards every 1 half inch.

Put the chopped greens and 1 cup water into a metal pan.

Press the greens down into the water.

Heat on high on a cooktop until boiling (about 6 minutes).

Reduce heat to low and simmer 20 minutes.

Remove water from the greens by pouring into a strainer.

Yield is about 1 ounce of greens.

Peel the potato.

Cut 2 ounces potato into 1 inch pieces.

Put all biscuit ingredients and 1 tablespoon water into a 
1- or 2-cup food processor or blender.

Run until smooth, about 6 minutes, if needed, add water
1 tablespoon at a time, just enough to get the mixture
to circulate while processing.
 
Spread the mixture on a plate.

Form a 2 inch hole at the center to encourage even heating.

Heat on full power for 4 minutes 10 seconds in a 1000 watt oven, 

---------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
To bring to boil: 5.6 ounces X 20 equals 112 seconds.
Dry weight is total weight minus total water (5.6 - 3.3) = 2.3 ounces.
Water to leave in (40 parts water)/(60 parts dry weight) times dry weight (2/3 X 2.3) = 1.5 ounces.
Water to remove is total water minus water left in (3.3 - 1.5) = 1.8 ounces.
Plus to evaporate excessive water: 46 seconds per ounce X 1.8 ounces water equals 83 seconds.
To replace heat lost to air: 83/60 minutes X 14 seconds per minute is 17 plus
   17/60 minutes X 14 seconds per minute is 3 seconds;
total is 20 seconds heating to replace heat lost to air.
(Assume potato and onion are 80 percent water, 2 ounces canned beans
contain 1.2 ounces water, final product is 40 percent water to 60 percent dry weight.)
---------------------------------------------------

Put into a 1-cup blender or processor:
 1 ounce boiled and drained greens, 
 1 tablespoon oil, 
 1 tablespoon honey,
 2 pinches salt.

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

Add 1 tablespoon grain flour and 1 tablespoon chestnut flour.

Run to mix, about 30 seconds.

If the mixture is more liquid than desired, heat in a microwave oven
until thickened, approximately 60 to 80 seconds in a 1000 watt oven.

Spread the greens/chestnut flour mixture on the donut-shaped cake.

Makes enough for an light meal or 3/4 of a 
large meal. For a full large meal, add a side of Blueberries And Strawberries
or any kind of fruit and perhaps an ounce or so meat.

* note: * Make in a batch that fill a food processor 1/3 to 1/2 full. Process the
raw sunflower seed until a fine powder/meal is produced, perhaps 2 minute
processing time. Add about 1 tablespoon canola oil for each 1/2 cup of meal.
Process again until desired smoothness if achieved, perhaps 45 seconds 
processing time.










1 ounce onion
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
3 ounces potato
1 tablespoon ketchup
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon of salt, if desired
total: 7.7 ounces, 4.4 ounces water

Remove peel from potato to yield 3 ounces.

Cut potato and onion into pieces appropriate for food processor.

Put all of the ingredients, except grain flour, into a food processor and run 
until there are no pieces larger than 1/8 inch.

If mixture will not flow while processing, add 1 tablespoon water.

Add 1/4 cup grain flour and run to mix.

Pour the batter on a large plate, either all for a very large serving or 1/2 for a medium serving size.

The center of the pancake will get done sooner if the batter is spread
in a donut shape with a large whole in the center.

Heat in a microwave oven until entire pancake is solid, about 5 minutes
and 20 seconds in a 1000 watt oven.

---------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
To bring to boil: 7.7 ounces X 20 equals 154 seconds.
Dry weight is total weight minus total water (7.7 - 4.4) = 3.3 ounces.
Water to leave in (40 parts water)/(60 parts dry weight) times dry weight (2/3 X 3.3) = 2.2 ounces.
Water to remove is total water minus water left in (4.4 - 2.2) = 2.2 ounces.
Plus to evaporate excessive water: 46 seconds per ounce X 2.2 ounces water equals 101 seconds.
To replace heat lost to air: 101/60 minutes X 14 seconds per minute is 24 plus
   24/60 minutes X 14 seconds per minute is 6 seconds;
total is 30 seconds heating to replace heat lost to air.
(Assume potato and onion are 80 percent water, 2 ounces canned beans
contain 1.2 ounces water, final product is 40 percent water to 60 percent dry weight.)
---------------------------------------------------

Makes 1 huge or 2 to 4 pancakes about 4-inches across.

Makes 1 very large serving or 2 medium serving portions.



marker 102


Onion potato grain bean
1 ounce onion
1 quarter cup canned or boiled beans
  or 1/4 cup soaked or sprouted kidney beans
3 ounces potato 
1 teaspoon ketchup
1/8 cup whole wheat flour
1/8 teaspoon of salt
total: 6.75 ounces, 4.4 ounces water

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.
]

Remove peel from potato and cut into pieces appropriate
for your food processor.

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

Put all of the ingredients into a food processor and run 
until there are no pieces larger than 1/8 inch.

Pour the batter on a large plate.

Pour all the batter for a very large serving or 1/2 of the 
batter for a medium serving size.

The center of the pancake will get done sooner if the batter is spread
in a donut shape with a large whole in the center.

Heat in a microwave oven until entire pancake is solid, about 8 minutes.

---------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
To bring to boil: 6.75 ounces X 20 equals 135 seconds.
Dry weight is total weight minus total water (6.75 - 4.4) = 2.35 ounces.
Water to leave in (40 parts water)/(60 parts dry weight) times dry weight (2/3 X 2.35) = 1.6 ounces.
Water to remove is total water minus water left in (4.4 - 1.6) = 2.8 ounces.
Plus to evaporate excessive water: 46 seconds per ounce X 2.8 ounces water equals 129 seconds.
To replace heat lost to air: 129/60 minutes X 14 seconds per minute is 30 plus
   30/60 minutes X 14 seconds per minute is 7 seconds;
total is 37 seconds heating to replace heat lost to air.
(Assume potato and onion are 80 percent water, 2 ounces canned beans
contain 1.2 ounces water, final product is 40 percent water to 60 percent dry weight.)
---------------------------------------------------

Makes 1 huge or 2 to 4 pancakes about 4 inches across.

Makes 2 servings.