recipes_for_vegetables/spinach recipes.txt
For these recipes one pinch salt is equal to 1/32 teaspoon or
150 milligrams or about a cube 1/8 inch by 1/8 inch by 1/8 inch.


20080524x
Tomato spinach seed grain paste 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
2 teaspoons (.3 ounce) canola oil in cake
3 ounces potato
2 pinches salt in cake
1/4 cup water (this is water left from boiling beans and potato)
total: 7.6 ounces, 5.6 ounces water

Ingredients in paste:
1 ounce spinach
1 ounce 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
1 ounce tomato
1 tablespoon whole wheat flour 
1 tablespoon sugar
0 to 3 packets apartame sweetner to taste
3 pinches salt
1 quarter cup water
total: 7.1 ounce, 4.5 ounces water

If using dried whole beans:
[
Into a metal pan put 1/8 cup dried beans and 3 quarters 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.
]


Put into a 2 cup or larger blender:
 1 tablespoon grain flour,
 2 teaspoons oil, and
 1 pinch salt.

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.

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 apartame sweetner, according to taste.

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, 
4 minutes 35 seconds on full power in a 1000 watt microwave 
oven or in a 600 watt oven, heat 7 minutes 40 seconds.

----------------------------------------------------
Math: redo all numbers
plus 5 seconds for oven to start heating
plus 20 seconds to heat dishes
To heat to boiling: 7.1 ounces ounces X 20 equals 142 seconds.
Dry weight is total weight minus total water (7.1 - 4.5) equals 2.6 ounces
Water to leave in is (1 part water)/(1 part dry weight) times dry weight = 1 X 2.6 equals 2.6 ounces.
Water to remove is total water minus water to leave in (4.5 - 2.6) 
  equals 1.9 ounces.
To evaporate excess water: 1.9 ounces water X 46 seconds per ounce equals 87 seconds.
Plus  to replace heat losses to air: 87/60 times 12 = 17 seconds
  plus 17/60 X 12 = 3 for a total of 20 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)
------------------------------------------------

Into the mixing bowl 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,
 1 tablespoon (.3 ounce) wheat flour,
 3 pinches salt, and
 1 quarter cup water.

Run until smooth, about 4 minutes.

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

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

The paste and drink together make a large meal. If making
the paste 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.



Spinach/raisin/nut salad:

1/2 to 1 cup baby spinach leaves or mature leaves chopped
1 to 2 tablespoons raisins
2 tablespoons almonds
  or 2 tablespoons dry roasted peanuts
  or 2 tablespoons pecans
  or 2 tablespoons sunflower seeds
  or 1 tablespoon nut or seed butter, such as tahini
1 tablespoon olive or canola oil

If using nut or seed butter, place the nut or seed butter and 
1 tablespoon oil in a mixing and/or portion bowl and mix.

Combine all ingredients and toss.







20090330b
Squash spinach grain seed biscuit:

2 ounces acorn squash
  or 1 ounce butternut squash 
    plus 1 ounce mild vegetable such as zuccini, cucumber,
    sweet potato, boiled potato
  or 2 ounces mild carrot
  or 1 ounce strong flavored carrot plus 1 ounce mild vegetable
1 tablespoon grain soaked 24 hours (use 1 tablespoon wheat grain 
    and 1 and 1 half teaspoons water) (.65 ounces)
  or 1 tablespoon rolled oats
  or 1 tablespoon grain flour
1 ounce fresh or frozen spinach
  or 1 and 1 half teaspoons powdered spinach and reduce heat 
    time by 1 minute
  or 1 half ounce romaine lettuce
    plus 1 teaspoon sugar (.15 ounce) and 1 pinch salt if lettuce 
    is strong flavored and reduce heat time by 20 seconds
1 tablespoon (.25 ounces) flax seed
  or 1 tablespoon grain flour
1 eighth cup (.6 ounces) non roasted sunflower seeds
  or 1 eighth cup other seed or nuts 
1 tablespoon (.5 ounce) sugar 
2 pinches salt
3 eighths cup (3 ounces) water
total: 8 ounces, 5.7 ounces water

Remove peel from squash to yield 2 ounces.

Cut squash into one inch pieces.

Put into a  two cup high speed processor or blender:
2 ounces acorn squash
1 tablespoon grain flour
1 ounce spinach
1 tablespoon flax seed
  or 1 tablespoon grain flour
1 eighth cup sunflower seeds
1 tablespoon sugar 
2 pinches salt, and
3 eighths cup water.

Run until smooth, about 4 minutes.

Shake, tilt, gyrate or otherwise manipulate the
  Processor to get flow started.

Put the slurry into 2 4 inch diameter microwaveable bowl.

Heat in a 1000 watt microwave oven 6 minutes and 35 seconds 
for a pudding consistency.

For a very thick pudding/moist biscuit consistency, heat
heat until thickened, 7 minutes 40 seconds.

--------------------------------
Math: (for a pudding consistency)
5 seconds for microwave oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 20 seconds per ounce times 8 ounces
equals 160 seconds.
Dry weight is total weight minus water (8 - 5.7) = 2.3 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 2.3) = 1.5 ounces.
Water to remove is total water minus water left in (5.7 - 1.5) = 4.2 ounces.
Plus time to evaporate excess water: 46 seconds per ounce times
4.2 ounces = 193 seconds.
Plus to replace heat lost to air during evaporation: 193/60 minutes X 12 seconds per minute = 39 seconds plus 39/60 X 12 = 8 for a total
of 47 seconds.
(assume squash is 80 percent water, grain has .25 ounces water, spinach is 90 percent water)
----------------------------------
--------------------------------
Math: (for a very thick pudding or moist biscuit consistency)
5 seconds for microwave oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 20 seconds per ounce times 8 ounces
equals 160 seconds.
Dry weight is total weight minus water (8 - 5.7) = 2.3 ounces.
Water to leave in is 30/70 times dry weight (30/70 X 2.3) = 1 ounce.
Water to remove is total water minus water left in (5.7 - 1) = 4.7 ounces.
Plus time to evaporate excess water: 46 seconds per ounce times
4.7 ounces = 216 seconds.
Plus to replace heat lost to air during evaporation: 216/60 minutes X 12 seconds per minute = 43 seconds plus 43/60 X 12 = 9 for a total
of 52 seconds.
----------------------------------

For a light meal, serve with 2 ounces of fruit and Boiled peanuts 
or Roasted peanuts or Blanched salted peanuts (1 eighth cup 
blanched skinless peanuts mixed with 1 half teaspoon canola oil and 
1 pinch salt).

Mildly bitter/sweet/tangy, unusual flavor, thick pudding.



20081218c
Spinach seed bean biscuit and Potato squash grain seed pudding

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
  or 3 tablespoons nut or seed seed butter such as tahini
    (if too thick to mix add 1 teaspoon water)
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 3 tablespoons roasted 30 percent added oil sunflower 
    seed butter 
  or 2 tablespoons grain flour plus 1 tablespoon canola oil
1 tablespoon (.45 ounce) dried beans
1 eighth teaspoon salt in greens pudding
3 eighths cup water
6.25 ounces 3.9 ounces water

In the potato squash 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 
3 ounces potato, peel removed
1 eighth teaspoon salt
2 teaspoons (.3 ounce) sugar
3 tablespoons (1.3 ounces) non bitter grain flour 
  (flour more than a couple of weeks old can be bitter)
1 eighth cup (1 ounce) canned beans
  or 1 tablespoon (.45 ounce) dried beans, boiled until 
    soft and mild
1 tablespoon (.3 ounce) non roasted sunflower seeds
3 eighths cup (3 ounces) water
8.9 ounces, 6.2 ounces water

Cut 1 ounce spinach into 1 inch pieces.

Into a 2-cup or larger blender put:
 1 ounce spinach,
 1 quarter cup sunflower seeds,
 1 tablespoon sugar, 
 1 eighth teaspoon salt,
 1 tablespoon beans, and
 3 eighths cup water.

Run until smooth.

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

Into the blender put:
 3 ounces potato,
 1 tablespoon dried 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 an empty 3-inch diameter casserole dish or similar utensil 
at the center of a 8-inch diameter glass piepan.

Pour the squash mixture around the empty casserole dish.

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,
12 minutes 15 seconds in a 1000 watt microwave oven.

--------------------------------------------------
Math:
To bring to boil: 14.7 ounces X 20 equals 294
Plus 5 seconds for oven to begin heating
Plus 40 seconds to heat dishes
Dry weight is total weight minus water (14.7 - 9.6) = 5.1 ounces.
Water to leave in is 30 parts water)/(70 parts dry weight) times (dry weight) = 3/7 X 5.1 = 2.2 ounces.
Water to remove is total water minus water left in (9.5 - 2.2) = 7.3 ounces.
Plus 60 seconds heating to replace heat lost to air
Plus to evaporate excessive water: 46 X 7.3 ounces water equals 336 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 and
)
--------------------------------------------------

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 .





20090211c
Apple squash spinach grain seed peanut

2 ounces apple
3 ounces acorn squash 
  or 1 ounce butternut squash
    plus 2 ounces mild vegetable such as mild carrot, cucumber,
    zuccini, sweet potato, boiled potato
1 ounce fresh or frozen spinach
  or 2 teaspoons (.134 ounce) spinach powder 
    equivalent to 1.34 ounces spinach)
  or 1 tablespoon spinach flakes
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
  or 1 eighth cup dried beans, boiled until soft and mild
  or 1 quarter cup canned beans
1 quarter cup (1 ounce) non roasted pecan halves
  or 1 third cup California walnuts (use enough to make
   1.3 ounces)
  or 3 tablespoons non roasted sunflower seed plus 1 teaspoon oil 
  or 2 tablespoons nut or seed butter such as tahini
  or 3 tablespoons (.5 ounces) chestnut flour plus 2 teaspoons (.3 
    ounces) canola oil
1 tablespoon (.5 ounces) sugar, if apple is tart, add 
  1 teaspoon sugar to make .7 ounces sugar
1 teaspoon (.15 ounce) canola oil
2 pinches (.08 ounces) salt
1 half cup (4 ounces) water

If using peanuts with skins:
[
Put 1 eighth cup peanuts and 1 cup water into a metal pan and 
heat on a cooktop until boiling, then heat on low for 10 minutes. 

Pour the peanuts into a strainer to remove the water. 
]

Cut 3 ounces squash, 1 ounce spinach, and 2 ounces apple
 into pieces appropriate for your 2 cup or larger blender.

Put into a 2 cup or larger high speed blender or processor:
 3 ounces squash,
 1 ounce spinach,
 2 ounces apple,
 1 quarter cup walnuts (use enough to make 1 ounce, a little 
   over 1 quarter cup, a little less than 1 third cup, could 
   use 1 quarter cup rounded)
 1 eighth cup peanuts, 
 1 tablespoon sugar,
 1 teaspoon oil,
 2 pinches salt, and
 1 half cup water.

Run the blender until the mixture is smooth.

To the blender add: 1 tablespoon grain flour and run until mixed.

Either:
[
Divide the mixture evenly in 4 3-inch diameter bowls.
Arrange the bowls in a circle around the center of a microwave
oven. Leave an inch between bowls if possible.
]

Or:
[
Put the mixture into an eight inch bundt pan.
  (using a large bowl causes thickening at edges which are
difficult to mix.)
]

Heat 9 minutes 10 seconds in a 1000 watt microwave oven,
15 minutes 15 seconds in a 600 watt oven.

---------------------------------
Math:
12.85 ounces and 1 half ounces X 20 equals 257 seconds
plus 5 seconds for oven to begin heating
plus 25 to heat dishes
Dry weight of heated batter is total weight minus water content
   (12.85 - 9.4) equal 3.4 ounces
Water to leave in is 60/40 times dry weight (60/40) X 3.4 = 5.1 ounces
Water to remove is total water minus water to leave in (9.4 - 5.1) =
  4.3 ounces
To evaporate excess water: 46 X 4.3 ounces equals 198
Plus heating time to replace heat lost to air:
   198/60 X 15 is 50 plus 50/60 X 15 is 62 seconds
(assume vegetables and apple are 90 percent water,
final product, excluding peanuts should be 60 percent water,
losses are 5 seconds for oven to start heating, 15 seconds to heat
dish, 15 seconds heating required to replace heat lost to air
  in each minute at boiling temperature)
------------------------------------

Let the dish cool for maybe 5 or 10 minutes before eating.

Serve with a hand full of trail mix, cookie, biscuit, or piece 
of bread for an entire light meal. Could serve with an ounce or 
two of meat and/or fruit for a large meal.

About an equal mix of saltiness, sweetness, tanginess; slightly
bitter; definite squash flavor; mild nut and spinach flavors; 
very moist, soft; mostly smooth.





20070317
Banana cabbage carrot spinach peas seeds flour

1 large cabbage leaf (1 ounces)
2 ounces raw carrot (about 1/2 of a carrot)
1/2 banana
1 ounce spinach puree (made from frozen this trial)
1 tablespoon raw tahini
1 tablespoon whole wheat flour
1/8 cup peas
2 teaspoons sugar or to taste

Process together the cabbage, carrot and spinach puree.

To the processor add:
 2 ounces banana,
 1 tablespoon tahini, and
 2 teaspoons sugar.

Run until smooth.

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

Put the processor's contents into a portion bowl.

Add the peas and mix.






20081205cx
apple spinach grain seed bean

In fruit bottom:
3 ounces apple
1 eighth cup (.7 ounce) non roasted sunflower seeds
1 eighth cup (.8 ounce) non ground dried beans
  or 1 quarter cup (2 ounces) canned beans
1 tablespoon (.3 ounce) non ground wheat grains
  or 2 tablespoons rolled oats
  or 1 tablespoon grain flour
1 ounce fresh or frozen spinach
  or 2 teaspoons spinach powder plus 2 tablespoons water
    (see 20081204e)
  or 1 ounce cos, bibb, or romaine lettuce plus 1 
     teaspoons sugar
2 teaspoons (.3 ounce) canola oil
1 tablespoon (.5 ounce) sugar
1 pinch salt
1 quarter cup (2 ounces) water
total: 9.8 ounces, 6.7 ounces water

If using dried whole beans and grain:
[
Into a mug put 1/8 cup dried beans, 
1 tablespoon grain kernels, and 1 cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 10 to 90 minutes 
depending on type of bean.
]

In crumb crust:
1 tablespoon (.3 ounce) chestnut flour
  or 1 half ounce dried chestnut halves
1 eighth cup (.6 ounce) whole wheat flour
  or 1 tablespoon non ground wheat grains
2 teaspoons (.3 ounce) sugar

Put into a mixing bowl and mix:
 1 tbsp chestnut flour,
 1 eighth cup wheat flour, and
 2 teaspoons sugar. 

Mix.

Remove cores and skin from apple to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces apple,
 if using, 1 ounce fresh or frozen spinach,
 if using, 2 teaspoons spinach powder,
 if using, 1 quarter cup canned beans,
 1 eighth cup sunflower seeds,
 if using, 1 tablespoon grain flour,
 2 teaspoons oil,
 1 tablespoon sugar,
 1 pinch salt, and
 1 quarter cup water (if desired, this can be the water 
   that was used to boil beans).

If boiling beans and grain:
[
When the beans are done heating, pour into a strainer to 
get rid of water.

Add the beans and grain to the blender.
]

Process into a sauce, about 4 minutes in a high speed blender.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Mix.

Sprinkle the flour/sugar mixture on top of
the fruit/grain/bean/spinach, do not stir, spread somewhat evenly.

Heat, covered, in a microwave oven that has a rotissoire for 7 
   minutes 30 seconds.

-------------------------------------
Math:
Add 5 seconds for oven to begin heating
Add 25 seconds to heat dishes.
To bring to boiling temperature: 11.8 ounces X 20 seconds per ounce equals 236 seconds.
Plus 40 heat losses to air.
Dry weight of bottom layer is total weight minus water (9.8 - 6.7) = 5.1 ounces.
Water to leave in is (40 parts water)/(60 parts dry weight) times 5.1 ounces = 3.4 ounces.
Water to remove is total water minus water left in (6.7 - 3.4) = 3.3 ounces.
plus to evaporate excess water 46 seconds per ounce x 3.3 ounces equals 152 seconds.
Plus to replace heat lost to air during evaporation: 12 seconds per minute times 152/60 minutes = 28 seconds plus 28/60 X 12 = 6 for a total of 34 seconds.
formula assume fruit is 90 percent water, spinach is 80 percent water, beans are 60 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, 5 seconds for container to heat, and
10 seconds per minute of time at boiling temperature)
-------------------------------------

Allow to cool, covered, for 15 minutes before
eating.

Tangy/sweet, roasted grain flavor in crust, bottom layer is
very moist and soft like turkey stuffing, top is mostly 
dry/crumbly with chewy areas.





20081207b
apple lettuce spinach grain seed bean
Apple lettuce spinach pudding

3 ounces apple
1 eighth cup plus 1 tablespoon (1 ounce) non roasted 
  sunflower seeds
1 tablespoon dried beans,
  or 1 eighth cup canned beans
1 tablespoon (.3 ounce) non ground dried beans
1 tablespoon (.25 ounce) whole grain flour
  or 2 tablespoons rolled oats
  or 1 tablepoon non ground wheat 
1 ounce fresh or frozen spinach
  or 1 teaspoon (.1 ounce) spinach powder
1 ounce cos, bibb, or romaine lettuce plus 1 
     teaspoon sugar (this trial)
2 teaspoons (.33 ounce) canola oil
1 tablespoon plus 1 teaspoon (.67 ounce) sugar
0 to 2 packets aspartame sweetner to taste
1 pinch salt

If using dried whole beans:
[
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, 10 to 90 minutes depending on 
type of bean.
]

Remove cores and skin from apple to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces apple,
 1 ounce lettuce,  
 1 ounce spinach,
 if using, 1 quarter cup canned beans,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 tablespoon grain flour,
 2 teaspoons oil,
 1 tablespoon plus 1 teaspoon sugar,
 0 to 2 packets aspartame sweetner acording to taste,
 1 pinch salt, and
 3 eighths cup water (if desired this can be the water used 
   to cook beans).

If boiling beans:
[
When the beans are done heating, pour into a strainer, water 
can be discarded or used as the water added to blender.

Add the beans to the blender.
]

Process into a sauce.

Put the sauce into a 3 cup or larger microwaveable portion bowl 
that can be covered, or a 4-inch wide, tall mug.

Heat, covered, in a microwave oven that has a rotissoire, for 
a 1000 watt microwave heat 12 minutes, if using a 600 watt 
microwave oven, heat 20 minutes.

----------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 25 seconds to heat dishes.
To bring to boiling temperature: 12.9 ounces X 20 equals 258 seconds.
Dry weight is total weight minus total water (12.9 minus 9.8) equals 3.1 ounces.
Water to leave in is (40/60) times dry weight is (40/60)(3.1) equals 2.1 ounces.
Water to remove is total water minus water to leave in: (9.8 - 2.1) = 7.7 ounces.
Plus to evaporate excess water is (46 times 7.7) equals 354 seconds.
Plus 354/60 times 12 is 71 plus 71/60 X 12 is 14 equal total of 85 seconds
  heat losses to air. 
Formula assumes fruit is 90 percent water, and all but 2.1 ounce
of total water will be removed. That is to make the final product 
to be 40 percent water overall. Heat losses to air require
12 seconds of heating for each minute at boiling temperature.
------------------------------------

Uncover and allow to cool for 10 minutes before
eating, removing the food from the cooking dish and placing
it in a metal bowl greatly speeds cooling.

Bitter/sweet/sour/tangy, mild spinach flavor, firm biscuit
consistency.





Spinach with tuna: 

1/3 cup (1 ounce) spinach slaw
1 teaspoon olive or canola oil
2 ounces (1/4 cup) tuna
   or 2 ounces (1/4 cup) mackeral 

Cut up about a cup of spinach leaves so that your food
processor will handle them well.

Run the processor until a slaw consistency is reached.

Mix the spinach with the oil.

Add the tuna and mix again.



20091211g
Apple carrot spinach grain seed peanut

1 half ounce apple plus 1 tablespoon water 
    plus 1 teaspoon grain flour
  or 2 ounce pear and increase heat time by 30 seconds
1 ounce carrot
1 half ounce spinach
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 flax seed, ground into meal using a coffee grinder
  or 2 tablespoons (.8 ounce) flax meal 
  or 1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon any other whole grain flour 
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) nut or seed butter such as tahini
2 tablespoons sugar plus 2 packets aspartame sweetner
  or 1 teaspoon (.2 ounce) honey 
    plus 1 tablespoon (.5 ounce) sugar
  or 3 tablespoons plus 1 teaspoon (1.7 ounces) sugar
1 eighth teaspoon salt
3 eighths cup water

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 10 minutes.

Pour the peanuts/water into a strainer to eliminate water.

Cut the spinach into 1 half inch pieces.

Put into a 2 cup or larger high speed blender all ingredients.

Run until smooth, about 4 minutes.


Either: stop here, eat as is, if desired, warm 20 to 40 seconds 
in a microwave oven or continue on to heat the batter into a 
thick pudding consistency.

Do one of following three:

[
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.

Place the piepan in a microwave oven.
[

[
3. Place the batter in a 6- to 8- inch diameter bundt pan.
Place the bundt pan in a microwave oven.
]

If 3 eighths cup water was added:
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
------------------------------

Makes about 1 third of a light meal, if this will be the main 
part of a meal, double the recipe.

Prominently: tangy, bittersweet; moderately salty; 
mildly: starchy, spinach flavored, carrot flavored; 
thick liquid.


	

20081128f
Apple banana spinach carrot bean seed grain
2 ounces apple
2 ounces banana, about 1 half of a medium banana
1 ounce spinach
  or 2 teaspoons spinach powder
1 ounce carrot
1 tablespoon sugar
1 eighth cup dried beans
  or 1 quarter cup canned beans
1 eighth cup (.7 ounce) dried corn kernels
  or 1 eighth cup wheat grain
  or 1 eighth cup rolled oats
  or 1 eighth cup whole grain flour
  or 1 eighth cup cornmeal
3 tablespoons sunflower seeds
1 teaspoon canola oil
2 pinches salt

If using dried whole beans:
[
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, 10 to 90 minutes depending 
on type of bean.
]

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

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 30 minutes for most 
(dent) corn, 60 minutes for flint corn. 
]


Put into a 1 cup or larger high speed blender:
 if using, 1 quarter cup canned beans,
 if using, 1 eighth cup cornmeal,
 3 tablespoons sunflower seeds,
 2 pinches salt, and
 1 quarter cup water.

If using dried beans:
[
When the beans are done heating, pour into a strainer, 
water can be discarded or used as the water added to blender.

Add the beans to the blender.
]

If using dried corn:
[
When the corn is done heating, pour into a strainer, discarded 
the water.

Add the corn to the blender.
]

Run until smooth, if mixture will not flow while processing, add
1 tablespoon water and add 30 seconds to heat time given below.

Put the mixture into a microwaveable bowl and heat until firm
with no gooey areas, 4 minutes 15 seconds, in a 1000 watt microwave.

---------------------------------------------------
Math:
Time for oven to begin heating: 5 seconds.
Time to heat dish: 15 seconds.
To heat to boiling: 5.25 ounces times 20 seconds per ounce equals 105 seconds.
Dry weight is total weight minus water (5.25 - 3) = 2.25 ounces.
Water to remain so product is 1 fifth water: 1 fourth 2.25 ounces equals
  .56 or about .6 ounces.
Water to remove is 3 ounces total water minus .6 equals 2.4 ounces. 
To evaporate water to thicken: 46 seconds per ounce times 2.4 ounces water equals 110 seconds.
To replace heat losses to air during evaporation: 20 seconds.
(assume to replace heat losses to air, heat 10 seconds for each
  minute at boiling temperature)
----------------------------------------------------

Flip the biscuit over.

If gooey on bottom, enough that large pieces of food stick to 
a spoon, heat 1 more minute.

If gooey enough that tiny bits of food stick to a spoon, 
heat another 40 seconds.

Allow to cool for a couple of minutes, break into 1 half inch 
pieces and process into a fine crumb in a blender or 
high speed procesor.

Cut the apple into 1 quarter inch pieces.

Cut the spinach and carrot into pieces appropriate for your food 
processor, the processor should be 1 or 2 cups and high speed. 

A low speed processor may require 6 minutes or more to produce 
a smooth consistency. 

Process the apple, spinach, and carrot together into a slaw.

Add the banana, 1 tablespoon sugar, and 1 teaspoon oil to the 
processor and run until smooth.

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

If desired, warm by heating 20 to 40 seconds in a microwave oven.

Tangy, moderately sweet, slightly bitter/strong, mild spinach 
and banana flavors,
thick pudding consisteny but not as smooth as typical pudding.





20090420d
Squash seed and Apple potato spinach grain bean

Squash seed:
2 ounces acorn squash
  or 2 ounces mild carrot or yam 
  or 2 ounces asparagus or green bean plus 1 teaspoon sugar
  or 1 ounce butternut squash 
    plus 1 ounces boiled potato plus 2 teaspoons sugar
1 eighth cup (.7 ounce) non 
  roasted sunflower seeds
  or 1 quarter cup (1 ounce) pecan halves
    plus plus 1 teaspoon sugar
  or 1 quarter cup (1 ounce) California walnuts
    plus 1 teaspoon sugar  
  or quarter cup (1 ounces) hazelnuts
    plus 1 teaspoon canola oil plus 1 teaspoon sugar
  or 1 tablespoon (.3 ounce) chestnut flour
    plus 1 tablespoon sunflower seeds plus 1 teaspoon canola oil
1 tablespoon (.25 ounce) grain flour
  or 2 teaspoons grain (this trial)
1 teaspoon (.16 ounce) sugar
2 pinches salt
1 half cup (4 ounces) water 
7.1 ounces, 5.6 ounces water

Apple potato spinach grain bean ingredients:
1 half ounce apple, if fruit is tart add 1 extra 
  teaspoon(s) sugar
1 ounce any of the following, boiled potato, sweet potato,
  zuccini, cucumber, green bean, mild carrot, salsify,
  scorenza,
  or 2 teaspoons whole grain flour plus 2 tablespoons water
1 ounce fresh spinach
 or 1 ounce cos or bibb lettuce (can be frozen)
   (if very bitter, use 1 half ounce lettuce plus 1 half
  ounce other vegetable: squash, yam, carrot, asparagus,
  green bean)(reduce water by 1 ounce)
  or 2 teaspoons (.14 ounce) spinach powder (decrease
    heat time by 2 minutes)
1 tablespoon(.25 ounce) freshly ground whole corn or millet flour, 
   could be bitter if not freshly ground 
  or 1 tablespoon any other grain flour 
  or 1 tablespoon rolled oats
  or 2 teaspoons grain, wheat, millet, corn
1 eighth cup (.8 ounce) dried beans
  or 1 eighth cup blanched skinless peanuts
  or 1 quarter cup canned beans
1 tablespoon (.5 ounce) brown sugar
  or 1 tablespoon white sugar plus 1 eighth teaspoon molasses
2 tablespoons (.7 ounce) sunflower seeds
  or 1 tablespoon whole grain flour 
    plus 2 teaspoons (.3 ounce) canola oil
2 pinches salt
1 quarter cup (2 ounces) water 
7.95 ounces, 5.25 ounces water

If using dried whole beans and raw potato:
[
Into a metal pan put 1/8 cup dried beans and 3 quarters 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.
]

Remove peel from potato to yield 1 ounce.

Cut the potato into 1 quarter inch thick slices.

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


Squash seed instructions:
Cut 2 ounces squash into 1 half inch pieces.

Process together in a high speed , 2 cup or larger blender:
 2 ounces squash,
 if using, 2 teaspoons grain,
 1 eighth cup sunflower seeds,
 1 teaspoon sugar,
 2 pinches salt, and
 1 half cup water.

Run until smooth.

If grain not alread added, add 1 tablespoon grain flour and 
run until mixed. 

Place the batter into a 4-inch diameter microwaveable bowl.

Apple potato spinach grain bean instructions:

Cut 1 half ounce fruit and 1 ounce spinach into 1 
inch pieces.

Put into a 2 cup or larger blender
(one cup barely hold all ingredients and may not flow well):
 1 half ounce fruit,
 1 tablespoon grain flour,
 1 tablespoon sugar,
 1 ounce spinach, 
  2 pinches salt,
 2 tablespoons sunflower seeds, and
 3 eighths cup water (this is water used to boil beans/potato).

When the beans/potato have finished heating, set the pan in 
cold water for a couple of minutes to cool so the blender is 
not damaged by heat.

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

Run until smooth.

Put the batter into one 4-inch diameter microwaveable bowl.

Place the bowl with the squash/seed batter and the bowl with the
apple/lettuce batter opposite each other across the center of a 
microwave oven.

Heat in a microwave oven until firm 13 minutes and 20 seconds
in a 1000 watt microwave oven, 22 minutes in a 600 watt oven.)

----------------------------
Math: for 1 half cup water in squash seed, 2 tsp spnch pwdr,
no lettuce in pudding, 25 percent water
Plus 5 seconds for oven to begin heating.
plus 20 seconds to heat dishes.
To raise to boiling: 15 ounces X 20 seconds per ounce equals 300 seconds.

Dry weight is total weight minus total water (15 - 10.85) = 4.15 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 4.15) = 2.8 ounces.
Water to remove is total water minus water left in (10.85 - 2.8) = 8 ounces
Plus to evaporate excess water: 46 X 8 ounces water = 368
To replace heat lost to air: 368/60 X 14 = 86 plus 86/60 X 14 = 20
for a total of 106 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 biscuit to cool and dry for several minutes before 
eating.

Has enough fiber, protein, and calories for an entire  
meal that will last you 6 hours until your next 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 and 2 ounces fruit or vegetable.

Apple potato spinach bean, a little tangy;
slightly: sweet, bitter and starchy; 
firm bagel consistency/texture

Squash pudding/biscuit, prominent squash flavor, definite
sunflower seed flavor, slightly salty, very moist biscuit 
consistency/texture.





20090522c
Squash seed and Potato spinach grain bean

Squash seed:
2 ounces acorn squash
  or 1 ounce butternut squash plus 1 ounce boiled potato
  or 2 ounces mild carrot, yam, green bean
1 quarter cup (1 ounce) non roasted hazelnuts
  or 1 half cup (1 ounce) pecan halves
  or 1 half cup (1 ounce) California walnuts  
  or 1 eighth cup plus 1 tablespoon (1 ounce) non 
    roasted sunflower seeds 
  or 1 tablespoon (.3 ounce) chestnut flour
    plus 1 tablespoon sunflower seeds plus 1 teaspoon canola oil
1 tablespoon (.25 ounce) grain flour
  or 2 teaspoons grain (this trial)
2 teaspoons (.33 ounce) sugar
2 pinches salt
1 half cup (4 ounces) water 
7.6 ounces 5.6 water

Potato spinach grain bean ingredients:
1 ounce potato
1 ounce fresh spinach
  or 1 ounce cos or bibb lettuce (can be frozen)
  (if very bitter, use 1 half ounce lettuce plus 1 half
  ounce other vegetable: squash, yam, carrot, asparagus,
  green bean)
1 tablespoon(.25 ounce) freshly ground whole corn or millet flour, 
    could be bitter if not freshly ground 
  or 1 tablespoon any other grain flour 
  or 1 tablespoon rolled oats
  or 2 teaspoons grain, wheat, millet, corn (this trial)
1 eighth cup raw peanuts
  or 1 eighth cup (.6 ounce) dried beans (this trial)
  or 2 tablespoons bean flour, can be soybean, red bean,
  black bean, garbanzo, pea, blackeyed pea, pinto, etc,
  do not use navy beans-too bitter
1 tablespoon (.5 ounce) sugar
2 teaspoon (.3 ounce) brown sugar
  or 1 packet aspartame plus 1 eighth teaspoon molasses
2 tablespoons (.7 ounce) sunflower seeds (this trial)
  or 2 teaspoons (.3 ounce) canola oil
2 pinches salt
1 quarter cup (2 ounces) water (this is water used to boil 
  beans/potato).
7.75 ounces, 4.8 ounce water

If using dried whole beans and raw potato:
[
Into a metal pan put 1/8 cup dried beans and 7 eighths 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.

Remove peel from potato to yield 1 ounce.

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:
[
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 potatoes are mild, 40 minutes.
]

Squash seed instructions:
Cut 2 ounces squash into 1 half inch pieces.

Process together in a high speed , 2 cup or larger blender:
 2 ounces squash,
 1 tablespoon grain flour,
 1 third cup hazelnuts,
 1 tablespoon sugar,
 2 pinches salt, and
 3 quarters cup water.

Run until smooth.

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

Apple potato spinach grain bean:

Put into a 2 cup or larger blender:
 1 half ounce fruit,
 1 tablespoon grain flour or 2 teaspoons grain,
 1 tablespoon sugar,
 2 teaspoons brown sugar,
 2 ounces spinach, 
 2 pinches salt, and
 2 tablespoons sunflower seeds. 

When the beans/potato have finished heating, set the pan in 
cold water for a couple of minutes to cool so the blender is 
not damaged by heat.

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

Run until smooth.

Put the batter into two 4-inch diameter microwaveable bowls.

Place the bowls with the squash/seed batter and the bowls 
with the apple/lettuce batter in a circle around the center 
of a microwave oven.


Heat in a microwave oven until firm 14 minutes and 15 seconds
in a 1000 watt microwave oven, 23 minutes 45 seconds in a 
600 watt oven.)

----------------------------
Math: 
15.35 ounces X 20 equals 307
Plus 5 seconds for oven to begin heating
plus 40 seconds to heat dish
Dry weight is total weight minus total water (15.35 - 10.4) = 4.95 ounces.
Water to leave in is 30/70 times dry weight (30/70 X 4.95) = 2.1 ounces.
Water to remove is total water minus water left in (10.4 - 2.1) = 8.3 ounces
Plus to evaporate excess water: 46 X 8.3 ounces water = 382
To replace heat lost to air: 382/60 X 15 = 95 plus 95/60 X 15 = 24
for a total of 119 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 that will last you 6 hours until your next meal. Try 
finishing the meal with a hot drink or just hot water to
feel full and satiated. For a very large meal perhaps add 1 or 
2 ounces meat and 2 ounces fruit or vegetable.
For a lower sugar version see 20090603e.

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.







20081228c2
20081207cx
20081206e
20081205c
20081204e
Pear spinach grain seed bean
Pear lettuce spinach seed pudding and Grain seed cobbler
Apple spinach grain seed

In fruit bottom:
3 ounces pear
  or 3 ounces apple 
1 eighth cup plus 1 tablespoon non roasted sunflower seeds
  or 1 ounce other nut or seed
1 eighth cup non ground dried beans
2 teaspoons spinach powder
  or 1 ounce fresh or frozen spinach 
1 ounce spinach (or 2 total if not using spinach powder)
2 teaspoons canola oil
1 tablespoon sugar or add 1 additional teaspoon for more 
  sweetness and less bitterness/sourness.
2 or 3 pinches salt
In crumb crust:
1 tablespoon chestnut flour
  or 1 half ounce dried chestnut halves
1 tablespoon whole grain flour 
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar in crumb crust

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


Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger blender put:
 apple,
 2 ounces spinach (or 1 tablespoon 1 teaspoon spinach powder and
   reduce heat time by 1 minute 50 seconds),  
 1 tablespoon non ground dried beans,
 1 eighth cup plus 1 tablespoon sunflower seeds, and
 1 half cup water,  
 2 teaspoons oil,
 1 tablespoon sugar, and
 3 pinches salt.
 
Process into a sauce.

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

Pour/spoon the sauce around the casserole dish.

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

Heat in a microwave oven that has a rotissoire for 9 
   minutes 55 seconds for a pudding consistency.

----------------------------------
Math:
To bring to boiling temperature: 9 and 3 quarters ounces X 20 equals 195 seconds
plus plus 5 seconds to begin heating
plus 40 seconds to heat dishes,
Dry weight is total weight minus total water (10.75 - 8) = 2.75 ounces
Water to leave in is 40/60 times dry weight (40/60 X 2.75) = 1.84 ounces
Water to remove is total water minus water left in (8 - 1.84) = 6.16 ounces
plus to evaporate excess water 46 x 6.16 equals 284 seconds
plus 284/60 times 12 = 57 seconds plus 57/60 X 12 is 12 for a
total of 69 seconds heat losses to air, 

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, for a large meal perhaps also

About equal parts: tangy, bitter, sweet, sour; 
mild chestnut flavor; slightly: salty, starchy; 
very thick pudding consistency; some people would 
prefer a slightly sweeter taste using 1 tablespoon plus 
1 teaspoon sugar instead of 1 tablespoon sugar.





20081120c
pear carrot spinach grain seed bean

2 ounce spinach chopped into 1 inch pieces
  or 1 ounce cos or bibb lettuce,
   chopped into 1 inch pieces
3 ounces ripe pear, bartlett, bosch, or similar variety,
  decored, peel removed
  or 1 and 1 half ounces Keiffer plus 1 and 1 half ounces 
    Seckel 
  or 3 ounces keifer plus 1 to 2 teaspoons sugar
  or 1 half apple (3 ounces) chopped into 1 quarter 
    inch pieces
  or 3 ounces peach (plus 2 teaspoons sugar)
2 ounces mild carrot
3 tablespoons (.9 ounce) non bitter grain flour 
  (flour more than a couple of weeks old can be bitter)
1 eighth cup (2 ounces after boiling) dried beans
  or 1 quarter cup canned beans
1 tablespoon (.1 ounce) wheat bran
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons nut or seed butter such as tahini
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 1 tablespoon canola oil
1 teaspoon (.1 ounce) canola oil
2 pinches salt
3 eighths cup water (this is water left after boiling beans)
total: 14.6 ounces, 9.8 ounces

If using dried whole beans:
[
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.
]


Into a 3-cup or larger blender put:
 2 ounces spinach pieces,
 3 ounces fruit,
 2 ounces carrot,
 3 tablespoons non roasted sunflower seeds,
 1 tablespoon bran,
 if using, 1 quarter cup canned beans plus 3 eighths cup water,
 1 tablespoon oil, 
 1 tablespoon sugar
   (plus extra sugar if using peach, pear, or ground cherries),
 2 pinches salt.

If boiling beans, when the beans are done heating, set pan in 
cold water to cool for a few minutes so blender is not 
damaged by heat.

Add the beans and water to the blender.

Run until smooth.

Put the lettuce/carrot/fruit/seed slurry into a mixing bowl
and add 3 tablespoons grain flour.

Mix.

Either:
Put equal amounts of batter into each of 3 3-inch bowls.
Shape the batter so it is thinner at the center of each 
bowl so the batter will heat more evenly.

Arrange the
bowls in a circle in a microwave oven, separating the 
bowls by at least an inch.

Or:
Place a 3 inch jar, glass tumbler, or mug at the center 
of a 8 inch glass pie pan (or use a bundt pan)
(4 inch jar in 9 inch pie pan scorches at inside edge, 
chewy at outside edge, soft elsewhere).

Pour the batter into the space around the jar.

For a firm but easily chewed version:
[ 
Heat in a microwave oven until firm,
14 minutes 30 seconds in a 1000 watt microwave oven.

Cut the biscuit ring loose from the plate, cut in half,
and flip it over.

Cut the biscuit ring loose from the plate, and flip it over.
If it has gooey areas, gooey enough that large pieces of food 
stick on to a spoon,  heat another 1 minutes 20 seconds.

If still too gooey, enough that tiny pieces of food stick onto 
a spoon, heat 1 more minute.

---------------------------------------------------
Math:
plus 5 seconds to begin heating.
Plus 45 seconds to heat dishes.
To raise to boiling: 14.5 ounces X 20  equals 290 seconds.
Dry weight is total weight minus total water (14.5 - 9.8) equals 4.7 ounces.
Water to leave in is 20/80 (4.7) equals 1.2 ounces.
Water to remove is total water minus water left in (9.8 - 1.2) = 8.6 ounces.
To remove excess water: 46 seconds per ounce X 8.6 ounces water equals 396 seconds.
Plus to replace heat losses to air: 396/60 minutes times 16 seconds per minutes equals 104 seconds plus 104/60 X 16 seconds per minutes = 28 seconds for a total of 132 seconds.

Assume final product will be 20 percent moisture, fruit and
vegetable is 80 percent water, 4 ounces water lost to evaporation while heating beans. 
-------------------------

Moderately sweet and tangy, slightly bitter, spinach flavor just
noticeable, biscuit consistency and texture, may have chewy edges. 






20081209d
pear carrot spinach grain seed bean
2 ounce spinach chopped into 1 inch pieces
  or 1 ounce cos or bibb lettuce,
   chopped into 1 inch pieces
3 ounces ripe pear, bartlett, bosch, or similar variety,
  decored, peel removed
  or 1 and 1 half ounces Keiffer plus 1 and 1 half ounces 
    Seckel, if Keiffer is especially strong flavored, use 
    1 teaspoon extra sugar for each ounce of keiffer pear
  or 3 ounces keifer plus 1 tablespoon sugar, even if fully ripe
  or 1 third apple (2 ounces) chopped into 1 quarter 
    inch pieces plus 1 teaspoon grain flour
2 ounces mild carrot
1 eighth cup dried corn kernels
  or 1 eighth cup cornmeal
  or 1 eighth cup whole grain flour
1 eighth cup dried soy beans
  or 1 quarter cup canned beans
1 tablespoon wheat bran
1 tablespoon sugar
2 tablespoons non roasted 30 percent added oil sunflower
   seed butter
or 3 tablespoons non roasted sunflower seeds (this trial) 
   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 tahini
   or 2 teaspoons canola oil
1 teaspoon canola oil
2 pinches salt

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

Heat on a cooktop until boil, reduce heat to low, cover, heat 
until beans are soft and mild, 30 minutes for most (dent) corn, 
60 minutes for flint corn. 
]


Into a 3-cup or larger blender put:
 2 ounces spinach pieces,
 3 ounces fruit,
 2 ounces carrot,
 if using, 1 eighth cup cornmeal,
 if using, 1 quarter cup canned beans,
 3 tablespoons non roasted sunflower seeds,
 1 tablespoon bran,
 1 tablespoon oil, 
 1 tablespoon sugar
   (plus extra sugar if using peach, pear, or ground cherries),
 2 pinches salt, and 
 5 eighths cup water (if boiling bean, this is water left from 
   boiling beans)

If boiling corn, when corn is done heating, pour into a 
strainer to get rid of water and add corn to blender.

If boiling beans, when beans are done heating, set pan 
in cold water to cool for a few minutes so heat does not 
damage blender, then add beans and water to blender.

Run until smooth.

Either:
[
1.Put equal amounts of batter into each of 3 3-inch bowls.

Shape the batter so it is thinner at the center of each 
bowl so the batter will heat more evenly.

Arrange the
bowls in a circle in a microwave oven, separating the bowls 
by at least an inch.
]

Or:
[
2. Place a 3 inch jar, glass tumbler, or mug at the center 
of a 8 inch glass pie pan (or use a bundt pan).
 (4 inch jar in 9 inch pie pan scorches at inside edge, chewy
   at outside edge, soft elsewhere)

Pour the batter into the space around the jar.
]

Or:
[
3. Pour/spoon the batter into a 8-inch or larger bundt pan.
]

For a firm but easily chewed version:
[ 
Heat in a microwave oven until firm, 15 minutes 45 seconds 
in a 1000 watt microwave oven.

Cut the biscuit ring loose from the plate, cut in half,
and flip it over.

If it has gooey areas, leave it over turned, heat another 1 minute
and 20 seconds.

If still too gooey, heat 1 more minute.

---------------------------------------------------
Math:
Plus 5 seconds to begin heating. 
Add 45 seconds heat dishes. 
To raise to boiling: 15 ounces X 20  equals 300 seconds.
Dry weight is total weight minus total water (15 -11.3) equals 3.7 ounces.
Water to leave in is 20/80 (3.7) equals .9 ounces.
Water to remove is total water minus water left in (11.3 - .9) = 10.4 ounces.
Plus to remove excess water: 46 per ounce X 10.4 ounces water equals 478 seconds.
Plus 116 seconds to replace heat losses to air.
Assume final product will be 20 percent moisture, fruit and
vegetable is 90 percent water, heat losses to air require 12 seconds 
heating time to replace for each 1 minute at boiling temperature
-------------------------

Or for a chewier, more flavored version:
Heat in a microwave oven until very firm,
16 minutes 10 seconds in a 1000 watt microwave oven.

Cut the biscuit ring loose from the plate, and flip it over.

If it has gooey areas, leave it over turned, heat another 
1 and 1 half minutes.

If still gooey, heat 1 more minute.

-------------------------------------------------
Math:
Plus 5 seconds to begin heating. 
Add 45 seconds to heat dishes. 
To raise to boiling: 15 ounces X 20 equals 300 seconds.
Dry weight is total weight minus total water (15 -11.3) equals 3.7 ounces.
water to leave in is 10/90 (3.7) equals .4 ounces.
Water to remove is total water minus water left in (11.3 - .4) = 10.9 ounces.
Plus to remove excess water: 46 seconds per ounce X 10.9 ounces water equals 500 seconds.
Plus 120 seconds to replace heat losses to air.
Assume final product will be 10 percent moisture, fruit and
vegetable is 90 percent water, heat losses to air require 12 seconds 
heating time to replace for each 1 minute at boiling temperature.
--------------------------

Definite pear flavor, mild carrot flavor, barely noticeable
spinach flavor, moderately sweet and mildly tangy, chewy at inside
edge, mostly biscuit texture.





20091117g
pear carrot spinach grain seed peanut

2 ounce pear and increase heat time by 30 seconds
  or 1 half ounce apple plus 1 tablespoon water 
    plus 1 teaspoon grain flour
1 ounce carrot
1 half ounce spinach
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 2 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

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 10 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.

Cut the spinach into 1 half inch pieces.

Put into a 2 cup or larger high speed blender all ingredients. 

Run until smooth.

Do one of:
(1. Stop here, eat as is or warm 20 to 40 seconds 
in a microwave oven.

(2. 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.)

(3. 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.)

(4. 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
------------------------------

Flavorful, definitely bitter, sweet; 
moderately tangy, starchy; mildly: spinach flavored, salty; 
very thick liquid consistency.





title: non roasted peanut butter
  
Put 1 half cup blanched skinless peanuts into a 1 cup high 
speed blender, add canola oil until level of oil is 2 thirds 
level of peanuts.

Run until smooth.





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






20081206e

Pear lettuce spinach grain seed bean
In fruit bottom:
3 ounces pear
1 eighth cup plus 1 tablespoon non roasted sunflower seeds
  or 1 ounce other nut or seed
1 eighth cup non ground dried beans
  or 1 quarter cup canned beans
1 tablespoon non ground wheat grains
  or 2 tablespoons rolled oats
  or 1 tablespoon grain flour
1 teaspoon spinach powder
  or 1 ounce fresh or frozen spinach 
1 ounce cos, bibb, or romaine lettuce plus 1 
     teaspoons sugar (this trial)
2 teaspoons canola oil
1 tablespoon sugar
1 pinch salt

In crumb crust:
1 tablespoon chestnut flour
  or 1 half ounce dried chestnut halves
1 eighth cup whole wheat flour
  or 1 tablespoon non ground wheat grains
2 teaspoons sugar

If using dried whole beans:
[
Into a metal pan put 1/8 cup dried beans and 7 eighths 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 non ground wheat add it to the potato/water pan 
when 20 minutes heating time remains.

Put into a mixing bowl and mix:
 1 tablespoons chestnut flour
 1 eighth cup wheat flour, and
 2 teaspoons sugar. 

Mix.

Remove cores and skin from fruit to yield 3 ounces.

Into a 2-cup or larger blender put:
 3 ounces pear,
 1 ounce lettuce,  
 if using 1 quarter cup canned beans 
   plus 1 quarter cup water,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 if using, 1 tablespoon grain flour.

If boiling beans:
[
When beans are done heating, place the pan in cold water to 
cool for a couple of minutes so heat will not damage blender.

Add the beans and water to the blender.
]

Process into a sauce.

Put the sauce into a microwaveable portion bowl that
can be covered, a 4-inch wide mug works well.

Add:
 1 teaspoon spinach powder,
 2 teaspoons oil,
 1 tablespoon sugar, and
 1 pinch salt.

Mix.

Sprinkle the flour/sugar mixture on top of
the fruit/grain/bean/spinach, do not stir, spread somewhat evenly.

Heat, covered, in a microwave oven that has a rotissoire for 7 
   minutes 45 seconds.

-------------------------------------
Math:
Plus plus 5 seconds to begin heating.
Plus 20 seconds to heat dishes.
To bring to boiling temperature: 9 and 1 quarter ounces X 20 equals 185 seconds. 
Water to remove: 6.6 ounces total water minus 2 ounces left in.
Plus to evaporate excess water: 46 seconds per ounce x 4.6 ounces equals 212 seconds.
Plus 40 heat losses to air.
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 
10 seconds per minute of time at boiling temperature.
-------------------------------------

Allow to cool, covered, for 15 minutes before
eating. 

Good hot or at room temperature.

Moderately tangy and sweet, slightly bitter, chestnut flavor
noticeable, bottom layer is mostly soft and moist,
top crust is most powdery and crumbly. 








20071204
Potato grain bean mash and Blueberry spinach seed topping

Potato grain 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 pinch salt
1 quarter cup water (1 eighth cup added and 3 eighths 
  cup with potato)
total 7.5 ounces, 5.6 ounces water

Blueberry spinach seed topping ingredients:
1 ounce spinach
2 ounces frozen blueberries
1/8 cup nut or seed butter such as tahini
  or 1/4 cup (1 ounce) California walnuts
  or 1/3 cup (2 ounces) sunflower seeds
    plus 2 teaspoons canola or flax oil
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon sugar
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
 1/8 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.

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 20 seconds 
on full power, about 11 minutes on full in a 600 watt oven.

-------------------------------------------
Math:
Add 20 seconds to heat dishes.
To raise to boiling: 7.5 ounces X 20 seconds per ounce = 150 seconds.
Dry weight is total weight minus water = 7.5 ounces - 5.6 ounces = 1.9 ounces.
Water to leave in is (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 1.9 = 1.9 ounce.
Water to remove is total water minus water left in (5.6 - 1.9) = 3.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 3.7 ounces moisture = 170 seconds.
Plus to replace heat lost to air during evaporation: 170/60 minutes times 12 seconds minute = 34 seconds plus 34/60 minutes X 12 seconds per minute = 7 for a total of 41 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,
 2 ounces blueberries,
 1/8 cup sunflower seed butter,
 2 teaspoons oil,
 1 tablespoon sugar, 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.

To serve, spoon the fruit mixture on top of the 
Potato grain bean mash.

If desired warm by heating in a microwave oven for 
20 to 30 seconds.

Makes a serving large enough for a large supper meal.






20080513x
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
2 ounces frozen blueberries
1/8 cup nut or seed butter such as tahini
  or 1/4 cup (1 ounce) California walnuts
  or 1/3 cup (2 ounces) sunflower seeds
    plus 2 teaspoons canola or flax oil
1 tablespoon whole wheat flour
2 teaspoons canola oil
1 tablespoon sugar
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,
 2 ounces blueberries,
 1/8 cup sunflower seed butter,
 2 teaspoons oil,
 1 tablespoon sugar, 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.





20090606a
Venison potato green bean grain seed bean and Spinach grain 
nut bean cookie

2 ounces venison
  or 1 and 1 half ounces turkey
  or 1 and 1 half to 2 ounces chicken
  or 1 ounce mackerel
  or 1 and 1 half ounces ham or other meat
  or 1 ounce hotdog, about 1 half of a hotdog
1 ounce green bean
  or 1 ounce mild vegetable such as salsify, yam,
    mild carrot, canned beets, canned greens, boiled potato, etc 
    (do not use a stronger flavored vegetable such as asparagus, 
    spinach, broccoli, or butternut squash, it will hide flavor 
    of venison)
2 ounces potato
  or 1 tablespoon plus 1 teaspoon whole grain flour
1 tablespoon (.425 ounce) flax seed
  or 1 tablespoon wheat or oat bran
  or 1 tablespoon wheat grain
  or 1 tablespoon whole wheat flour
2 tablespoon nut or seed butter such as tahini
  or 3 tablespoons (1 ounce) non roasted
     sunflower seeds
  or 2 tablespoons whole grain flour plus 2 teaspoons
    canola oil
1 tablespoon (.4 ounce) dried lentils or dried beans
  boiled until soft and mild, drained
  or 1 eighth cup canned beans, 
    if salt has been added, reduce amount of salt listed 
    below to 2 pinches
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
1 half cup (4 ounces) water (if using potato, use the water 
  the potato is heated in)
11.3 ounces, 7.5 ounces water

spinach grain seed bean cookie:
1 tablespoon (.4 ounce) dried lentils or dried beans
  boiled until soft and mild, drained
  or 1 eighth cup canned beans
1 tablespoon (.4 ounces) non ground wheat grain
  or 1 tablespoon (.3 ounces) whole wheat flour or any other
   grain flour 
1 and 1 half ounces fresh or frozen spinach
  or 2 teaspoons(.14 ounce) spinach powder
    plus 3 tablespoons water 
  or 1 and 1 half teaspoon (.1 ounce) lambsquarters powder
    plus 3 tablespoons water
  or 2 tablespoons (.1 ounce) lambsquarters flakes 
    plus 3 tablespoons water  
  or 1 ounce fresh lambsquarters 
2 tablespoons (.6 ounce) sunflower seeds
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
5.4 ounces, 3.8 ounces water

If using potato and canned beans:
[
Peel 2 ounces potato and cut into 1 quarter inch thick slices.

Put the potato and 3 quarters cup water into a metal pan, heat 
on a cooktop until boiling, reduce heat to low, cover, heat 
40 minutes.

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

If using potato and dried beans:
[
Peel 2 ounces potato and cut into 1 quarter inch thick slices.

Put the potato, 1 tablespoon dried beans, and 1 cup water into 
a metal pan, heat on a cooktop until boiling, reduce heat to low, 
cover, heat 1 hour 20 minutes.

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


Chop 1 ounce green beans into 1 inch pieces and put it
into the two cup or larger blender.

To the blender add:
2 ounces venison,
1 tablespoon flax seed
3 tablespoons sunflower seeds,
if using, 1 eighth cup canned beans,
1 tablespoon sugar, and
1 eighth teaspoon (.6 grams) salt.

If using potato, add the potato and cooking water to the blender.

If not using potato, add to the blender 1 tablespoon plus 
1 teaspoon flour and 1 half cup water.

Run until smooth, about 3 minutes,.

If necessary, tilt, jar, or otherwise manipulate the blender 
until flow starts.

Run until smooth, about 2 to 3 minutes.

Put equal amounts of batter into each of two 4-inch
diameter bowls or mugs that are at least 2 inches deep, 
do not bother to clean the blender.

If your blender will not pulverize dry lentils, grain, and 
sunflower seeds for the next step:
[
Put lentils, grain, and seed into a metal pan, add 
1 half cup water, heat on a cooktop until boiling, 
reduce heat to low, cover, heat until soft, 
about 15 minutes.

Set the hot pan in cold water to cool for a couple of 
minutes so heat will not damage the blender.

Add water and all to the blender, do not add the 
1 quarter cup water listed below. 
]

Into the blender put:
1 tablespoon lentils,
1 tablespoon wheat grain,
1 and 1 half ounces spinach
2 tablespoons sunflower seeds,
1 tablespoon plus 2 teaspoons sugar,
1 eighth teaspoon salt,
1 quarter cup (2 ounces) water,
  if boiling lentils, this is the water used to boil lentils.
Run until smooth, about 3 minutes.

If necessary, tilt, jar, or otherwise manipulate the blender 
until flow starts.

Run until smooth, about 2 to 3 minutes.

Put the batter into a 4 inch bowl
or mug that is at least 2 inches deep.

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

If using potato, heat in a 1000 watt microwave 
for 15 minutes 40 seconds on full power
or 24 minutes in a 600 watt oven. 

If not using potato heat for 14 minutes in a 1000 watt 
oven or 22 minutes in a 600 watt oven.

------------------------------------------------
Math: (using potato, dry lentils, dry grain)
Add 5 seconds for oven to begin heating
Plus 40 seconds to heat dish
To raise to boiling: 20 seconds per ounce time 16.7 ounces = 334 seconds.
Dry weight is total weight minus water (16.6 - 11.3) = 5.3 ounces.
Water to leave in: 25/75 times dry weight (25/75 X 5.3 = 1.8 ounce.
Water to remove: total water minus water left in (11.3 - 1.8) = 9.5 ounces.
Plus to vaporize water: 46 X 9.5 ounces = 437 seconds
Plus to replace heat lost to air 437/60 minutes X 14 = 101 plus
  101/60 X 14 is 24 for total of 125 seconds
(assumes squash is 80 percent water, mackerel is 40 percent water
-------------------------------------------------

Allow to cool for a few minutes before eating.

If not eating within 5 minutes, cover to prevent hardening, 
especially the spinach dish.

Eat the milder flavored meat potato first.

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

Venison potato: definite venison flavor, flavor similar to 
mild beef liver, mild potato flavor, pleasantly salty; 
mildly starchy; very moist biscuit consistency, almost as 
moist and soft as poultry stuffing.






Cooked spinach sandwich
(enough filling for 4 sandwiches)

1/8 cup olive or canola oil
1 half onion, about 3 ounces
1 half pound washed fresh or frozen spinach
1 and 1 half teaspoons lemon juice
salt to taste (perhaps 1/8 to 1/4 teaspoon)

Saute the onion in the oil until the onion is translucent. 

Add the spinach and cover with lid.

Cook on low for 20 minutes.

Remove lid and continue heating until liquid evaporates. 

Add lemon juice and salt and toss.

Serve at room temperature as a salad or as a sandwich filling.

This is a Syrian and Lebonese dish sometimes used as a filling 
in bread crust pies.






Spinach cottage cheese salad

 1 serving's worth of spinach (about 1 cup loosely packed)
 1/8 cup cottage cheese
 1 to 3 tablespoons chopped walnuts,
   or slivered almonds,
   or  sunflower seeds
 1 teaspoon olive or canola oil

Cut spinach into 3/4 inch pieces.

Put all the ingredients into a large bowl and toss.

Makes one serving.





Spinach walnut grain milk
1 cup spinach leafs (about 1 ounce)
1 tablespoon California walnuts
  or 2 teaspoons walnut butter
2 teaspoons dried milk powder
1 teaspoon whole wheat flour
1 pinch salt
Put into a 1 cup food processor:
1 tablespoon walnuts,
1 teaspoon grain flour,
2 teaspoons dried milk powder,
1 pinch salt,
1 ounce spinach leaf.

Process until as smooth as desired.





20090605d
spinach watercress carrot grain seed pudding: (for a 
non heated version see 20090408c2)

1 half ounce watercress sprigs
  or 2 thirds ounce 25% oil watercress pesto
  or 1 half ounce frozen watercress puree less than 1 year old.
  (1 ounce if watercress is frozen and over 2 years old)
1 and 1 half ounces spinach
  or 2 teaspoons spinach powder 
    plus 3 tablespoons (1.5 ounces) water
1 teaspoon (.1 ounce) carrot powder plus 1 tablespoon water
  or 1 half ounce carrot
1 tablespoon (.3 ounce) sunflower seeds
1 teaspoon (.15 ounce) canola oil
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
2 tablespoon (.8 ounce) whole wheat flour
2 pinches salt
1 quarter cup (2 ounces) water
 
Chop 1 half ounce watercress into 1/2 inch lengths.

In a two cup or larger processor, process until smooth, 
about 3 to 4 minutes:  
 1 half ounce watercress,
 1 and 1 half ounces spinach if using fresh or frozen spinach,
 2 tablespoons whole wheat flour,
 1 tablespoon sunflower seeds,
 1 half ounce carrot,
 1 teaspoon oil,
 1 tablespoon plus 2 teaspoons sugar,
 2 pinches salt, and 
 1 quarter cup water.

If using spinach powder add 2 teaspoons spinach powder plus 
3 tablespoons water. 

Put the mixture into 2 microwaveable 4-inch bowls.

Heat for until thickened, 4 minutes 20 seconds in a 1000 watt 
microwave or 7 minutes 15 seconds in a 600 watt oven.

-----------------------------
Math: (for watercress spinach grain)
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 20 seconds per ounce X 6.8 ounces = 126 seconds.
Dry weight is total weight minus water: 6.8 ounces - 4.3 ounces = 2.5 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 2.5) = 2.5 ounces.
Water to remove is total water minus water left in (4.3 - 2.5) = 1.8 ounce.
To evaporate excess water: 46 seconds per ounce X 1.8 ounces = 83 seconds.
To replace heat lost to air during evaporation: 83/60 minutes X 14 seconds
per minute = 20 seconds plus 20/60 X 14 = 5 for a total of 25 seconds.

-----------------------------

Serve with a side dish of 1 to 2 ounces of any kind of 
meat and a small piece of fruit for a complete light meal.

Or for a large meal also add a vegetable or perhaps a 
2 or 3 ounce piece of fruit.

Definite watercress flavor, pleasantly bitter/sweet; 
slightly: starchy, oily, salty; thick pudding consistency; 
slightly chewy at edges.





Spinach grain flour
1 cup (1 ounce) spinach leafs
1 teaspoon whole grain flour
1 teaspoon canola oil

Cut spinach into bite sized pieces.

Combine all in a portion bowl and mix.




Spinach oil peanut butter nuts

1 ounce spinach
  or 1/3 cup spinach slaw
1 teaspoon canola oil
1/4 teaspoon roasted peanut butter
1 tablespoon Califlornia walnuts

Put 1 ounce spinach leafs into a small processor and run 
until a slaw texture is achieved.

Add the nuts and run until nuts are as fine as desired.

Mix 1 teaspoon oil with 1 quarter teaspoon peanut butter 
in a portion bowl.

Add the processor's contents to the portion bowl and toss.




Spinach bean

1 ounce fresh spinach
 or 1/3 cup (1 ounce) spinach slaw
1 teaspoon canola oil
1 tablespoon dried kidney beans
  or 1 eighth cup canned kidney beans
  or 1 eighth cup canned garbanzo beans
If using dried whole beans:
[
Into a metal pan put 1 tablespoon dried beans and 3 quarters 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 canned beans you may want to remove salt and sauce 
for best flavor and texture: rinse the beans, drain, and 
blot dry.

When beans are done heating, pour into a strainer to get rid 
of water or remove cover and allow water to boil away.

Process the spinach and beans together. 
 
Put the slaw into a portion bowl.

Add 1 teaspoon oil and mix.






20090529d
20090504m
20090417c
20090226a
Spinach grain nut biscuit:

1 third cup (1.3 ounces) california walnuts (this trial)
  or 1 quarter cup (1.3 ounces) roasted sunflower seeds
  or 1 third cup (1.3 ounces) pecans
  or 3 tablespoons roasted tahini 
  or 2 tablespoons chestnut flour 
    plus 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons chestnut flour plus 1 tablespoon canola oil
2 teaspoons (.3 ounce) flax seed
  or 1 tablespoon wheat or oat bran
  or 2 teaspoons any grain or grain flour
1 tablespoon (.3 ounces) whole wheat flour or any other
   grain flour
  or 1 tablepsoon wheat grain
1 ounce spinach
  or 2 teaspoons (.08 ounce) spinach powder 
    plus 1 eighth cup (1 ounce water)
2 teaspoons (.3 ounce) sugar
1 pinch salt
1 quarter cup water

Combine in 1 cup or larger blender:
1 third cup california walnuts,
1 tablespoon (.3 ounces) whole wheat flour or any other
   grain flour (whole wheat this trial)
1 ounce spinach,
2 teaspoons flax seed,
2 teaspoons (.3 ounce) sugar,
1 pinch salt,
3 eighths cup (3 ounces) water.

Run until smooth.

Put the batter into two 3-inch diameter bowls with sides
at least 1 inch higher than the level of the batter.

Heat in a microwave oven until thickened,
in a 1000 watt oven, 5 minutes 25 seconds (in a 600 watt
oven heat 9 minutes).

---------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat dish. 
To heat to boiling: 20 seconds per ounce times 6.2 ounces = 124 seconds.
Dry weight is total weight minus water (6.2 - 3.9) = 2.3 ounces.
Water to leave in is 25/75 times dry weight (25/75 X 2.3) = .8 ounces.
Water to remove is total water minus water left in (3.9 - .8) = 3.1 ounces.
To evaporate excess water: 46 seconds per ounce X 2.1 ounces = 143 seconds.
To replace heat lost to air during evaporation: 12 seconds per minute time 143/60 minutes = 29 seconds plus 29/60 X 12 = 6 for a total of 35 seconds.
---------------------

Makes about 1 half of a light meal

Moderate flavor level, mildly bitter/sweet, mild walnut flavor;
has a mild bitterness that resembles roasted seed or grain;
moist and soft muffin texture/consistency.





20090212c
20090212b
200901231
20090103c
20081220b
20081219a
20081218e
spinach grain seed peanut pudding
1 ounce spinach, chopped into 1 inch pieces
  or 2 teaspoons (.07 ounce) spinach powder 
    plus 2 tablespoons water
1 eighth cup (.6 ounce) skinless blanched (buff) peanuts
  or 1 tablespoon non roasted peanut butter
2 teaspoons (.3 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
  or 2 tablespoons (1 ounce) nut or seed butter 
1 tablespoon (.4 ounce) non bitter whole grain flour, 
  any one of millet, corn, wheat
1 teaspoon (.15 ounce) canola oil (2 teaspoons oil if 
  using hazelnuts)
2 pinches salt
1 quarter cup water

Cut 1 ounce spinach into 1 inch pieces.

Into a 2-cup or larger blender put:
 1 ounce spinach,
 3 tablespoons sunflower seeds, 
 1 eighth cup peanuts,
 1 teaspoon oil
 1 tablespoon sugar, 
 2 pinches salt, and
 1 quarter cup water.

Run until smooth.

Add the grain flour to the blender and run until mixed.

Put the slurry into a 3-inch diameter round 
mug, the container should have sides at least 3 inches higher 
than the batter to prevent boilover.

Heat the mug or round casserole dish in a microwave oven until 
thickened, 2 minutes 20 seconds in a 1000 watt microwave oven,
3 minutes 50 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: 3.5 ounces X 20 seconds per ounce = 70 seconds.
Dry weight is 1.52 ounces.
Water to leave in is 45/55 X 1.52 = 1.2 ounces.
Water to remove is total water - water left in (2 - 1.2) = .8 ounce.
To remove excess water: 46 seconds per ounce X 1.2 ounces = 37 seconds.
To replace heat lost to air: 37/60 minutes X 10 seconds per minute =
7 seconds plus 7/60 X 10 = 1 second for a total of 8 seconds.
Assume final product is 45 percent water.
-------------------------------------------------

Definite spinach flavor, mildly sweet, tangy/bitter; 
slightly and pleasantly starchy; 
thick pudding consisistency.






20090504m
Spinach grain seed pudding:
2 tablespoons chestnut flour 
    plus 3 tablespoons non roasted sunflower seeds
  or 1 third cup (1.3 ounces) pecans
  or 1 third cup (1.3 ounces) california walnuts
  or 1 quarter cup (1.3 ounces) roasted sunflower seeds
  or 3 tablespoons roasted tahini 
  or 2 tablespoons chestnut flour plus 1 tablespoon canola oil
1 tablespoon (.3 ounces) whole wheat flour or any other
   grain flour  or 1 tablepsoon wheat grain
1 ounce spinach
  or 2 teaspoons (.08 ounce) spinach powder
    plus 1 eighth cup (1 ounce water)
2 teaspoons (.3 ounce) sugar
1 pinch salt
1 quarter cup water

Combine in 1 cup or larger blender:
 2 tablespoons chestnut flour,
 3 tablespoons sunflower seeds,
 1 tablespoon grain flour,
 1 ounce spinach,
 2 teaspoons sugar,
 1 pinch salt,
 1 quarter cup water.

Run until smooth.

Put the batter into two 3-inch diameter bowls with sides
at least 1 inch higher than the level of the batter.
Heat in a microwave oven until thickened,
in a 1000 watt oven, 4 minutes 10 seconds (in a 600 watt
oven heat 6 minutes 40 seconds).

---------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat dish. 
To heat to boiling: 20 seconds per ounce times 5.2 ounces = 104 seconds.
Dry weight is total weight minus water (5.2 - 2.9) = 2.3 ounces.
Water to leave in is 25/75 times dry weight (25/75 X 2.3) = .8 ounces.
Water to remove is total water minus water left in (2.9 - .8) = 2.1 ounces.
To evaporate excess water: 46 seconds per ounce X 2.1 ounces = 97 seconds.
To replace heat lost to air during evaporation: 12 seconds per minute time 97/60 minutes = 19 seconds plus 19/60 X 12 = 4 for a total of 23 seconds.
---------------------

Makes about 1 half of a light meal

Pleasant combination flavor of spinach and chestnut; 
mildly bitter/sweet/tart, slightly: biting, salty, starchy; 
firm biscuit texture/consistency.






20090609b
title: Spinach grain seed

1 and 1 half ounces spinach
  or 2 teaspoons (.15 ounce) fine spinach powder
    plus 3 tablespoons (1.5 ounce) water
  or 2 tablespoons (.15 ounce) crushed spinach flakes
  or 1 quarter ounce fresh parsley 
    plus 3 tablespoons (1.5 ounce) water
  or 1 tablespoon parsley flakes 
    plus 3 tablespoons (1.5 ounce) water    
  or 1 teaspoon parsley powder plus 3 tablespoon water
2 tablespoons (.7 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
2 teaspoons (.16 ounce) rolled oats
  or 1 teaspoon whole oat flour
1 tablespoon (.5 ounce) sugar 
3 pinches salt
1 quarter cup (2 ounces) water

Into a high speed 1 or 2 cup blender or processor put:
 1 and 1 half ounces spinach,
 2 tablespoons sunflower seeds,
 1 tablespoon sugar,
 2 teaspoons rolled oats
 3 pinches salt, and 
 1 quarter cup water.

Run until smooth, perhaps about 3 minutes.

Put the fruit/seed mixture into a microwaveable bowl with 
sides at least 2 inches higher than the level of the batter 
to prevent boil over.

Heat to boil, 1 minute 40 seconds in a 1000 watt oven, then 
heat to thicken, another 1 minute 50 seconds, 3 minutes and 30
seconds total.

If using a 600 watt microwave, heat 5 minutes and 50 seconds/

--------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 10 seconds to heat dish.
To heat to boiling: 5 ounces X 20 = 100 seconds.
Dry weight is total weight minus water (5 ounces - 3.35 ounces) = 1.65 ounces.
Water to leave in is (1 part water)/(1 part dry weight) times (dry weight) = (50/50 X 1.65) = 1.65 ounces.
Water to remove is total water minus water left in (3.36 - 1.65) = 1.7 ounces.
To remove excess water: 46 seconds per ounce X 1.7 ounces water = 78 seconds.
To replace heat losses to air: (12 seconds per minute X 78/60 minutes) = 16 seconds plus 16/60 X 12 = 3 for a total of 19 seconds.
Assume spinach is 90 percent water, final product will be 50 percent water.
--------------------------

Pleasant salty and bitter/sweet flavors; 
mildly starchy and oily; spinach flavor not distinguishable; 
mostly soft moist pudding consistency, has a thin delicate 
top crust and a slightly chewy edge.





20090618d
Spinach grain seed bean biscuit:

Put into a two cup high speed processor or blender:
2 ounces spinach
  or 2 ounces lambsquarters
2 tablespoons rolled oats
  or 1 tablespoon non ground dried wheat, sprouted to 1 eighth
    inch, about 3 to 4 days (.65 ounces after sprouting) 
  or 1 tablespoon (.4 ounces) wheat grain 
    plus 1 and 1 half teaspoons water
1 tablespoon (.25 ounces) flax seed
1 eighth cup (.8 ounces) lentils plus 1 tablespoon water
  or 1 eighth cup (.8 ounces before sprouting, 1.2 ounces 
    after sprouting) soaked lentils with sprouts up to 
    1 quarter inch (1 quarter cup after sprouting)
  or 2 tablespoons dried beans, boiled until soft and mild, 
    drained
  or 1 quarter cup canned beans 
1 tablespoon (.33 ounce) sunflower seeds)
  or 2 teaspoons grain flour 
    plus 1 teaspoon (.17 ounces) canola oil
1 tablespoon plus 2 teaspoons (.8 ounces) sugar 
1 eighth teaspoon salt
1 half cup plus 1 tablespoon (4.5 ounces) water
total: 9.8 ounces, 6.9 ounces water

Run until smooth, about 2 minutes.

Shake, tilt, gyrate or otherwise manipulate the
  Processor to get flow started.

Put the slurry into 3 4-inch diameter microwaveable bowls.

Put the batter into 2 4-inch diameter bowls.

Place the  opposite each other across the center of a 
microwave oven, have at least 1 inch space between bowls.

Heat in a microwave oven until firm, about 10 minutes
in a 1000 watt microwave oven.

----------------------------------------------------
Math:
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 9.8 ounces ounces X 20 equals 196 seconds.
Dry weight is total weight minus total water (9.8 - 6.9) equals 2.9 ounces
Water to leave in is 20/80 times dry weight (20/80 X 2.9) equals .7 ounces.
Water to remove is total water minus water to leave in (6.9 - .7) 
  equals 6.2 ounces.
To evaporate excess water: 6.2 ounces water X 46 equals 285 seconds.
Plus  to replace heat losses to air: 285/60 times 13 = 61 seconds
  plus 61/60 X 13 = 13 for a total of 74 seconds.
  (assumes spinach is 90 percent water, squash is 80 percent water, and 13 seconds for each minute of boiling temperature for heat loss to air)
------------------------------------------------

Cut the spinach biscuit loose from the plate, flip the biscuit
over, and if much gooey on the bottom so that large bits of 
food stick to a finger, heat another 1 and 1 half minutes.

If slightly gooey on bottom so that tiny bits of food stick 
onto a finger, heat 1 minute.

If sticky but no food sticks onto a finger, let dry, cool, 
and firm for several minutes.                 

Mild flavors, mildly: sweet, tart, starchy; 
slightly: salty, bitter, tangy, spinach flavor; 
biscuit texture/consistency.






20090628i
spinach grain seed peanut

1 ounce spinach
1 tablespoon (.5 ounce) non roasted 50 percent oil peanut butter, 
  see title: non roasted peanut butter
  or 1 tablespoon dried beans, boiled until soft and mild, drained
  or 2 tablespoons canned beans 
1 tablespoon (.3 ounce) whole wheat flour, optional
1 tablespoon (.5 ounce) nut or seed butter such as tahini
1 teaspoon (.2 ounce) honey plus 2 teaspoons (.3 ounce) sugar
  or 1 tablespoon sugar
2 pinches salt

Cut the spinach into 1 half inch pieces.

Put into a 1 half cup high speed blender all ingredients except flour.

Run until smooth.

If mixture will not flow while blending, add 1 eighth cup water.

Put the blender's contents into a mixing bowl.

Add the grain flour and mix.

With no grain flour: pleasantly: sweet, salty, oily; 
slighttly bitter, mild spinach flavor; 
slightly biting, very smooth, pudding consistency.

With 1 tablespoon whole wheat flour: 
pleasant salty/bitter/oily flavor with slight sweetness and 
just noticeable spinach flavor; mostly smooth with just a 
little grittiness from whole grain flour.




20090716d
spinach grain seed peanut

1 ounce spinach
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
  or 2 tablespoons dried beans, boiled until soft and mild, drained
  or 1 quarer cup canned beans 
1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon any other grain flour
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) nut or seed butter such as tahini
1 teaspoon (.2 ounce) honey plus 1 tablespoon (.3 ounce) sugar
  or 1 tablespoon plus 1 teaspoon sugar
2 pinches salt
1 eighth cup water

Cut the spinach into 1 half inch pieces.

Put into a 1 cup high speed blender all ingredients except flour.

Run until smooth.

Put the blender's contents into a mixing bowl.

Add the grain flour and mix.

Heat until thickened, 2 minutes 40 seconds in a 
1000 watt microwave oven.

--------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 12 seconds to heat container.
To raise to boiling: 4.25 ounces times 20 seconds per ounce = 85 seconds.
To remove 1 ounce water: 46 seconds per ounce times 1 ounce = 46 seconds.
Plus to replace heat lost to air during heating: 12 seconds per minute times 46/60 minutes = 9 seconds plus 9/60 X 12 = 2 for a total of 11 seconds.
--------------------------

Definitely bitter/sweet with more sweetness than bitterness; 
moderate: starchy, sunflower seed flavor; 
slightly spinach flavored and tangy; 
chewy at edge, soft pudding-like at center.






20090926d (similar to 20090716d which uses no flax and less sugar)
spinach grain seed peanut

1 ounce spinach
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 flax seed, ground into meal using a coffee grinder
  or 2 tablespoons (.8 ounce) flax meal 
  or 1 tablespoon (.3 ounce) whole wheat flour
  or 1 tablespoon any other grain flour 
2 tablespoons (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) nut or seed butter such as tahini
4 tablespoons (2 ounces) sugar
  or 2 tablespoons sugar plus 3 packets aspartame sweetner
  or 2 teaspoons (.4 ounce) honey
    plus 2 tablespoons (1 ounce) sugar
2 pinches salt
3 eighths cup water

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.

Put into a 1 cup high speed blender all ingredients.

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.)

If 3 eighths cup water was added:
Heat until thickened, 6 minutes 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.
4.15 ounces water
To remove 3 ounces water: 46 seconds per ounce times 3 ounce = 138 seconds.
Plus to replace heat lost to air during heating: 14 seconds per minute times 138/60 minutes = 33 seconds plus 33/60 X 12 = 7 for a total of 40 seconds.
Peanuts absorb about 30 percent of their weight in water when boiled
------------------------------

Definitely sweet; moderately bitter, starchy, 
sunflower seed flavored; consistency is a sticky pudding, 
something like partially melted taffy. 
Probably too glycemic to be eaten often.





20091107j 
spinach grain seed peanut
1 half ounce fresh spinach
    (about 1 quarter cup chopped every 1 quarter inch, loose)
  or 1 half ounce fresh broccoli 
    (about 1 quarter cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh arugula 
    (about 1 eighth cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh parsley
    (about 1 eighth cup chopped every 1 quarter inch, loose)
1 tablespoon (.4 ounce) skinless blanched (buff) peanuts
  or 1 tablespoon dried beans, boiled until soft and mild, drained
  or 2 tablespoons canned beans 
1 tablespoons (.5 ounce) sugar
    plus 3 packets aspartame sweetner or to taste
1 tablespoon sunflower seed (.3 ounce) non roasted 
    sunflower seeds
  or 1 half tablespoon nut or seed butter such as tahini
  or 1 half ounce almonds or other nuts
  or 1 teaspoon canola oil plus 2 teaspoons grain or grain flour
1 tablespoon (.4 ounce) flax seed
  or 2 tablespoons flax meal
  or 1 tablespoon whole grain flour
1 tablespoon grain flour
1 eighth teaspoon salt 
1 quarter cup (2 ounces) water
5.25 ounces, 2.45 ounces water

Cut the greens into 1 half inch pieces.

If using flax seed:
[
Grind 1 tablespoon flax together with 1 tablespoon grain or 
grain flour in a coffee grinder set on the finest setting, 
grind twice to get a fine texture.
]

Put into a 1 cup or larger blender:
 1 half ounce spinach,
 1 tablespoon sunflower seeds,
 1 tablespoon peanuts, 
 1 tablespoon sugar,
 3 packets aspartame sweetner or to taste,
 1 eighth teaspoon salt, and 
1 quarter cup water.

Run until smooth, 3 to 4 minutes.

Add to the blender:
 1 tablespoon ground flax seed,
 1 tablespoon grain flour, and
 1 half cup water.

Run to thoroughly mix and further pulverize and smooth, 
about 2 minutes.

Put the slurry into a mug.

Add enoungh water to make about 8 ounces.

If desired, heat until warm, 
50 seconds in a 1000 watt microwave oven,
1 minutes 20 seconds in a 600 watt oven.

-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 5 seconds to heat dishes.
To heat to hot serving temp: 8 ounces X 5 seconds per ounce equals 40 seconds.
-------------------------------------------------

Moderately: bitter/sweet; mildly: starchy, salty; 
slightly: peanut flavored, biting, spinach flavored. 
Thin to thick liquid accord to how much water is added, 
some tiny pieces of flax can be felt.





20091226a
spinach grain seed peanut

1 half ounce fresh spinach
    (about 1 quarter cup chopped every 1 quarter inch, loose)
  or (1 tablespoon dried spinach shreds/slaw, very coarse)
  or 1 half ounce fresh broccoli 
    (about 1 quarter cup chopped every 1 quarter inch,loose) 
  or 1 quarter ounce fresh arugula
    (about 1 eighth cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh parsley 
    (about 1 eighth cup chopped every 1 quarter inch, loose)
1 tablespoon (.4 ounce) skinless blanched (buff) peanuts 
  or 1 tablespoon dried beans, boiled until soft and mild, drained
  or 2 tablespoons canned beans 
1 tablespoon (.5 ounce) sugar
  plus 3 packets aspartame sweetner or to taste 
1 tablespoon sunflower seed (.3 ounce) non roasted sunflower seeds
  or 1 half tablespoon nut or seed butter such as tahini
  or 1 teaspoon canola oil plus 2 teaspoons grain or grain flour
1 tablespoon grain flour
1 eighth teaspoon salt 
1 quarter cup (2 ounces) water
5.25 ounces, 2.45 ounces water

Cut the greens into 1 half inch pieces.

Put into a 1 cup or larger blender:
 1 half ounce spinach,
 1 tablespoon sunflower seeds,
 1 tablespoon peanuts, 
 1 tablespoon sugar,
 3 packets aspartame sweetner or to taste,
 1 eighth teaspoon salt, and
 1 quarter cup water.

Run until smooth, 3 to 4 minutes.

Add to the blender:
 1 tablespoon grain flour, and
 1 half cup water.

Run to thoroughly mix and further pulverize and smooth, 
about 2 minutes.

Put the slurry into a 3 cup or larger bowl.

Add enoungh water to make about 8 ounces.

Heat to boiling temperature in a microwave oven,
3 minutes in a 1000 watt microwave oven,
5 minutes in a 600 watt oven, watch for boil over 
last 30 seconds.

-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 12 seconds to heat dishes
To heat to hot serving temp: 8 ounces X 20 seconds per ounce equals 160 seconds.
------------------------------------------------

Pour the liquid into a mug to serve.

Heating to boiling is to reduce the strong/bittter 
flavor of spinach.

Mildly: spinach flavored, sweet, starchy, salty.




20090714c
Spinach seed peanut

1 ounce spinach pressed between towel to dry,
   chopped into 1 inch pieces
1 eighth cup (.75 ounce) skinless blanched (buff) peanuts
  or 2 tablespoons dried beans, boiled until soft and mild, 
    drained
  or 1 quarter cup canned beans,
    if salt has been added, use 1 pinch salt instead of the 
    1 eighth teaspoon listed below
  or 2 tablespoon bean flour 
1 tablespoon plus 2 teaspoons (.85 ounces) sugar
1 quarter cup (1.3 ounce) non roasted sunflower seeds
  or 3 tablespoons nut or seed butter such as tahini
  or 3 tablespoons non roasted chestnut flour 
     plus 2 teaspoons canola oil
  or 2 tablespoons canola oil
1 eighth teaspoon salt

Cut 1 ounces greens into 1 inch pieces.

Into a 1-cup or larger blender put:
 1 ounce spinach,
 1 quarter cup sunflower seeds,
 1 eighth cup peanuts, 
 1 tablespoon plus 2 teaspoons sugar,
 1 eighth teaspoon salt, and
 1 quarter cup water.

Run until smooth.

If using bean four:
[
Divide the slurry equally into 2 3-inch diameter bowls or round 
casserole dishes. Add 1 tablespoon bean flour and mix.

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

Heat until thickened,
5 minutes 10 seconds in a 1000 watt microwave oven,
7 minutes 15 seconds in a 600 watt oven.
-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 20 seconds to heat dishes
To bring to boil: 6.7 ounces X 20 equals 134
Dry weight is total weight minus total water (6.7 - 3.8) = 2.9 ounces
Water to leave in 30/70 times dry weight (30/70 X 2.9) = 1.2 ounces
Water to remove is total water minus water left in (3.8 - 1.2) = 2.6 ounces

Plus to evaporate excessive water: 46 X 2.6 ounces water equals 120 seconds
To replace heat lost to air: 120/60 X 12 seconds per minute is 24 plus
   24/60 X 12 seconds per minute is 29 seconds
Plus 18 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
)
-------------------------------------------------
]

Prominently: bitter/sweet, salty; moderately starchy; 
mild spinach flavor; thin pudding consistency.





Spinach grain nut

1 ounce fresh spinach
  or 1/3 cup spinach slaw
1/8 cup California walnuts
1 teaspoon whole grain flour
1/4 teaspoon ketchup
  or 1 teaspoon canola oil
  or 1 quarter teaspoon tomato sauce

Put into a 1 cup processor:
 1 ounce spinach and 1 eighth cup walnuts.

Process until as fine as desired or until stuck to processor bowl.

Put all ingredients into a portion bowl and mix.







Spinach nut bean

1 cup spinach leaves
1/8 walnuts California walnuts
1 tablespoon dried kidney beans, boiled until soft and mild
  or 1/8 cup canned kidney beans

Process the spinach leafs in a small processor.

Add the nuts and process until as fine as desired or nuts 
are stuck on processor bowl.

Combine all ingredients in a portion bowl and toss.

Good if you like spinach.






Spinach grain peanut

1 cup (1 ounce) spinach leafs
  or 1 third cup spinach slaw
1/8 cup blanched skinless peanuts
  or 1 eighth cup roasted peanuts
1 teaspoon whole grain flour
1 teaspoon canola oil
 
Process the spinach leafs in a small processor.

Add the peanuts and process until as fine as desired or 
peanuts are stuck on processor bowl.

Combine all ingredients in a portion bowl and toss.





Spinach grain bean

1 cup (1 ounce) spinach leafs
  or 1 third cup spinach slaw
1 eighth cup well drained canned garbanzo beans
  or 1/8 cup blanched skinless peanuts
  or 1 eighth cup roasted peanuts
1 teaspoon whole grain flour
1 teaspoon dried milk powder
1 teaspoon canola oil
 
Process the spinach leafs in a small processor.

Add the beans and process until as fine as desired or 
beans are stuck on processor bowl.

Combine all ingredients in a portion bowl and toss.








Spinach grain

1 cup (1 ounce) spinach leafs
  or 1 third cup spinach slaw
1 tablespoon rolled oats
1 teaspoon canola oil
 
Process the spinach leafs in a small processor.

Combine all ingredients in a portion bowl and toss

Good if you want a chewy salad with spinach flavor.

If you make the salad 10 minutes ahead of time and allow 
it to set 10 minutes before eating the rolled oats will 
soften somewhat and be a little easier to chew.





Spinach grain

1 cup (1 ounce) spinach leafs
 or 1/3 cup spinach slaw
1 teaspoon canola oil
1/4 cup cornflakes crushed to about 1/8 cup
    (cornflakes dominate flavor)
  or 1/8 cup cornflakes crushed to 1 tablespoon 
    for more spinach flavor

Process the spinach leafs in a small processor.

Combine all ingredients in a portion bowl and toss.








Spinach nut bean (prepare at least 20 minutes before eating 
so rolled oats soften)

2 ounces spinach leafs (1/2 cup slaw)
1 eighth cup sunflower seeds
  or 1/8 walnuts California walnuts
2 teaspoon whole wheat flour
  or for a sligthly starchier taste, use 1 tablespoon flour
1 eighth cup rolled oats
2 tablespoons dried kidney beans, boiled until soft and mild
  or 1/4 cup canned kidney beans, 
    rinse, drain, and blot dry for a less salty flavor
1 teaspoon dried milk powder,
2 teaspoons canola oil
optional:
  1/2 teaspoon sugar
  1/4 teaspoon orange juice concentrate

Process the spinach leafs in a small processor.

Add the seeds or nuts and process until as fine as desired or 
seeds are stuck on processor bowl.

Combine all ingredients in a portion bowl and toss.

Good, when using sunflower seeds, taste quite a bit like 
California walnuts.

For a less chewy version:
use whole wheat flour in place of the rolled oats.







Tuna spinach grain flour

1 eighth cup canned tuna
1 cup (1 ounce) spinach leafs
  or 1 third cup spinach slaw
1 teaspoon whole grain flour
1 teaspoon canola oil
optional:
  1 eighth cup sunflower seeds
  1 tablespoon chopped California walnuts
 
Process the spinach leafs in a small processor.

Add the tuna and process until as fine as desired or 
processing action stops.

Combine all ingredients in a portion bowl and toss











Mackerel spinach grain flour

1 eighth cup canned mackerel
  or 1 tablespoon canned mackerel for more spinach flavor
1 cup (1 ounce) spinach leafs
  or 1 third cup spinach slaw
1 teaspoon whole grain flour
1 teaspoon canola oil
optional:
  1 eighth cup sunflower seeds
  1 tablespoon chopped California walnuts
 
Process the spinach leafs in a small processor.

Add the mackerel and process until as fine as desired or 
processing action stops.

Combine all ingredients in a portion bowl and toss

With 1 eighth cup mackerel, the mackerel overwhelms 
the spinach, but it is good.








Mackerel spinach nut grain flour

1 eighth cup canned mackerel
  or 1 tablespoon canned mackerel for more spinach flavor
1 cup (1 ounce) spinach leafs
  or 1 third cup spinach slaw
1 teaspoon whole grain flour
1/8 cup (about 1 ounce) salted roasted pistachios
1 teaspoon canola oil
 
Process the spinach leafs in a small processor.

Add the mackerel and process until as fine as desired or 
processing action stops.

Combine all ingredients in a portion bowl and toss






20090610e
mackerel spinach grain seed
1 ounce mackerel
1 ounce spinach
1 ounce potato, peel removed
  or 2 teaspoons whole wheat flour plus 2 tablespoons water
2 tablespoons (.7 ounce) non roasted sunflower seeds
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.25 ounce) grain flour,
  or 2 teaspoon wheat grain or flax seed 
    boiled 20 minutes with potato
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt
1 quarter (2 ounces) cup water
  (if boiling potato, this is water left after boiling)

If using potato:
[
Peel 1 ounce potato and cut 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 1 hour.

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

Combine all ingredients (if boiling potato, include water 
used to boil potato) in a 1 cup high speed blender 
(use 1 cup if available, 2 cup does not flow well and 
takes much longer to get a smooth texture, may have
to add 1 eight cup water if using 2 cup blender then 
increase heat time by 1 minute).

Run until smooth.

Put the batter into a 4-inch diameter microwaveable bowl 
that has sides at least 2 inches higher than the level 
of the batter to prevent boilover.

Heat in a microwave oven until thickened, 4 minutes 5 seconds
in a 1000 watt oven; for a 600 watt oven, 
heat 4 minutes 30 seconds.

------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 12 seconds to heat dish.
To raise to boiling: 20 seconds per ounce times 6.6 ounces = 132 seconds.
Dry weight is total weight minus water: 6.6 ounces - 4.2 ounces = 2.4 ounce.
Water to leave in is 50/50 times dry weight (50/50 X 2.3) = 2.4 ounce.
Water to remove is total water minus water left in (4.2 - 2.4) = 1.8 ounces.
To evaporate excess water: 46 seconds per ounce times 1.8 ounces = 82 seconds.
To replace heat lost to air during evaporation: 12 seconds per minute times
82/60 minutes = 14 seconds plus 14/60 X 12 = 3 for a total of 17 seconds.
Assume celery and cherry is 90 percent water and final product will
be 50 percent water.
--------------------------

Definite mackerel flavor, pleasantly salty; 
slightly bitter/sweet, slightly chewy edge, 
mostly thick pudding consistency.
Try heat to 40 percent moisture to get more spinach flavor 
(see 20090621b)





20090621b similar to 20090610e which uses less sugar, 
is less sweet, and is moister
20090610e
20090610d
20090601e
20090531d
20090530f
20090530e
20090530c
mackerel spinach grain seed

1 ounce mackerel
1 ounce spinach
1 ounce potato, peel removed
  or 2 teaspoons whole grain flour
2 tablespoons (.7 ounce) non roasted sunflower seeds
1 tablespoon (.1 ounce) wheat bran
2 teaspoons (.25 ounce) grain flour,
  or 2 teaspoon wheat grain or flax seed boiled 
    20 minutes with potato
2 tablespoons (1 ounce) sugar
1 eighth teaspoon salt
3 eighths cup (3 ounces) cup water

If using potato:
[
Peel 1 ounce potato and cut 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 1 hour.

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

Combine all ingredients in a 2 cup high speed blender .

Run until smooth, about 4 minutes.

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

Heat in a microwave oven until thickened, 
6 minutes 25 seconds in a 1000 watt oven; 
for a 600 watt oven, heat 10 minutes 40 seconds.

------------------------
Math:
Add 5 seconds for oven to begin heating.
Add 30 seconds to heat dish.
To raise to boiling: 20 seconds per ounce times 8 ounces = 160 seconds.
Dry weight is total weight minus water: 8 ounces - 5.2 ounces = 2.8 ounce.
Water to leave in is (40 part water)/(60 parts dry weight) times dry weight = (2/3 X 2.8) = 1.9 ounce.
Water to remove is total water minus water left in (5.2 - 1.9) = 3.3 ounces.
To evaporate excess water: 46 seconds per ounce times 3.3 ounces = 152 seconds.
To replace heat lost to air during evaporation: 12 seconds per minute times
152/60 minutes = 30 seconds plus 30/60 X 12 = 6 for a total of 36 seconds.
Assume celery and cherry is 90 percent water and final product will
be 50 percent water.
--------------------------

Prominently bitter/sweet; moderately tangy, starchy, salty; 
mild mackerel flavor, moist biscuit consistency.



marker 51




Mackerel spinach grain flour peanuts

1 eighth cup canned mackerel
  or 1 tablespoon canned mackerel for more spinach flavor
1 cup (1 to 2 ounces) spinach leafs
  or 1 third cup spinach slaw
1 teaspoon whole grain flour
1/8 cup (about 1 ounce) unsalted roasted peanuts
1 teaspoon canola oil
 
Process the spinach leafs in a small processor.

Add the mackerel and process until as fine as desired or 
processing action stops.

Combine all ingredients in a portion bowl and toss



marker 52



Mackerel spinach grain nut bean

1 eighth cup canned mackerel
  or 1 tablespoon canned mackerel for more spinach flavor
1 cup (1 to 2 ounces) spinach leafs
  or 1 third cup spinach slaw
1 teaspoon whole grain flour
1/8 cup (about 1 ounce) salted roasted pistachios
1 eighth cup dried kidney beans boiled until soft and mild
  or 1 quarter cup canned kidney beans, rinsed, drained, blotted dry
1 teaspoon canola oil
 
Process the spinach leafs in a small processor.

Add the mackerel and process until as fine as desired or 
processing action stops.

Combine all ingredients in a portion bowl and toss





marker 53






Mackerel spinach grain nut bean

1 eighth cup canned mackerel
  or 1 tablespoon canned mackerel for more spinach flavor
4 ounces chopped spinach
1/4 cup no hull, non roasted sunflower seeds
2 tablespoons whole grain flour
1 quarter cup dried kidney beans boiled until soft and mild
  or 1 quarter cup dried lentils boiled until soft and mild
  or 1 half cup canned kidney beans, rinsed, drained, blotted dry
1/2 teaspoon lemon juice
1 teaspoon sugar
1 pinch salt
 
Process the spinach leafs in a small processor.

Add the mackerel and process until as fine as desired or 
processing action stops.

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

Makes a hugh serving for a very large meal or 2 medium servings 
each of which would make a light meal if a couple of ounces 
fruit or vegetable is serving as a side dish.