Heat on low for 20 minutes.
Add a cup or so water to rinse.
Yield is 1 ounce or so greens.
at a time, just enough to get the batter to flow while processing.
Put the batter into a 3-cup or larger microwaveable bowl.
Place the bowl in a microwave oven.
in a 1000 watt microwave oven.
Plus plus 5 seconds to begin heating.
To bring to boiling temperature: 6.2 ounces ounces X 20 equals 124 seconds.
Dry weight is total weight minus total water (6.2 - 4.2) = 2 ounces.
Water to leave in is 60/40 times dry weight (3/2 X 2) = 3 ounce.
Water to remove is total water minus water left in (4.2 - 3) = 1.2 ounces.
total of 16 seconds heat losses to air.
Add a side of a couple of ounces of fruit and this makes a full light meal.
Put the greens into 1- or 2-cup processor or 1-cup blender.
Run until smooth, about 4 to 6 minutes, if needed .
leaf veins from the collards and discard the stems or use them in another recipe.
Cut 2 ounces mustard greens into 1 inch pieces.
40 to 60 seconds (use 40 seconds for a slightly more texturous result or if your strainer is less fine than 14 wires per inch).
Heat, uncovered in a 1000 watt microwave oven for 2 minutes 40 seconds or until fully boiling, watch for boil over last 60 seconds.
1. Pour the greens slurry into a 14 wire per inch or finer, wire mesh strainer.
Use a bowl that is about the same size and shape as the strainer to press water out of the greens slaw.
2. Use a 40 wires per inch coffee press.
If the mixture clogs the mesh in the coffee press, pour away what water has been strained, stir the mixture, and press again.
Yield is about 1-1/2 ounces slaw.
Put the greens into a mixing and/or portion bowl.
if using, 2 tablespoons sunflower seed.
Run until raisins are in 1/8 inch or smaller pieces or mixture is on sides of processor bowl.
To make a full light meal, add a side of a couple of ounces of fruit and an ounce or two of meat or beans.
Cut 1 ounce mustard greens into 1 inch pieces.
Put the greens pieces and 2 cup water into a metal pan.
Heat on a cook top until boiling, reduce heat to low, cover, heat for 20 minutes.
Pour the greens/water into a strainer to get rid of water.
Dump the greens back into the cooking pan, add a cup or so of water to rinse and cool.
Yield is about 1 and 1 half ounces slaw.
Run until smooth, 4 to 6 minutes, if necessary add water 1 tablespoon at a time, just enough to get the mixture to flow while processing.
Cut the 3 ounces greens into 1 inch pieces.
Put the greens pieces and 1 and one quarter cup water into a blender and run for 60 seconds after full flow begins.
Heat, uncovered in a 1000 watt microwave oven for 4 minutes 20 seconds or until fully boiling, watch for boil over last 60 seconds.
Yield is about 2 ounces slaw.
Put the greens slaw into a mixing and/or portion bowl.
Cut the 1 ounce greens every 1 inch.
Put the greens pieces and 2 cups water into a metal pan.
mustard flavor, tanginess; thin pudding consistency.
run for 60 seconds after full flow begins.
Put the slurry into a 4-cup microwaveable bowl.
fully boiling, watch for boil over last 60 seconds.
1. Remove as much water as possible from the mixture using coffee press.
to force out water, squeeze the slaw in a hand to force out more water.
Put the greens slaw into a mixing bowl.
Add 2 tablespoons oats flour.
If using apple powder, add 1 teaspoon apple powder.
boiled peanuts with a pinch of salt or roasted peanuts.
pleassant starchiness from the oats.
Vitamin, mineral, and fiber rich to plaease your want to nourish your body.
Cut 3 ounces mustard greens every inch.
Yield is 3 ounces or so greens.
Put all ingredients into a 1-cup or larger blender.
Run until smooth, about 4 to 6 minutes.
the center of an 8- or 9-inch glass piepan.
Heat in a microwave oven until firm, 4 minutes 30 seconds in a 1000 watt oven.
To bring to boiling temperature: 8.2 ounces ounces X 20 equals 164 seconds.
Dry weight is total weight minus total water (8.2 - 4.8) = 3.4 ounces.
Water to leave in is 50/50 times dry weight (1 X 3.4) = 3.4 ounce.
Water to remove is total water minus water left in (4.8 - 3.4) = 1.4 ounces.
total of 17 seconds heat losses to air.
Vitamin, mineral, and fiber rich to please your want to nourish your body.
Cut 2 ounces mustard greens every inch.
until boiling, about 6 minutes.
Yield is 2 ounces or so greens.
Heat in a microwave oven until thickened, 4 minutes in a 1000 watt oven.
To bring to boiling temperature: 7.1 ounces ounces X 20 equals 142 seconds.
Dry weight is total weight minus total water (7.1 - 4) = 3.1 ounces.
Water to leave in is 50/50 times dry weight (1 X 3.1) = 3.1 ounce.
Water to remove is total water minus water left in (4 - 3.1) = .9 ounces.
Plus to evaporate excess water 46 x .9 equals 41 seconds.
total of 12 seconds heat losses to air.
after leaching greens contain 80 percent water.
14 seconds per minute of time at boiling temperature.
boiled peanuts with a pinch of salt or roasted peanuts or steamed tempeh.
fiber rich to please your want to nourish your body.
slight sharpness, mashed potato consistency.
Put the greens pieces and 3 cups water into metal pan.
Heat until boiling, reduce heat to low, cover, heat 20 minutes.
When the greens are done heating, pour into a strainer to get rid of water.
Dump greens back into heating pan, add 1 or 2 cups water to rinse and cool.
Put all ingredients into a 1- or 2-cup processor or blender.
add a packet of aspartame or a tablespoon ice cream and stir.
slightly starchy; very slightly biting, bitter; pudding consistency.
Cut the mustard greens every inch.
If using cornmeal, mix the cornmeal and 1 eighth cup water in a microwaveable bowl.
1 minute 15 seconds in a 600 watt oven.
Put all ingredients except apple into a 2-cup or larger processor.
Or alternatively, also add the apple to the processor.
Add 1 quarter cup water.
at a time, just enough to get the mixture to flow.
Put the mixture into a portion bowl.
Remove core and peel from apple and cut into 3 eighths inch or smaller pieces.
Add the apple to the greens mixture and mix.
Makes one serving large enough for a lunch or a light supper.
such as edible peas (on the side).
or add 1 additional teaspoon for more sweetness and less bitterness/sourness.
Remove cores and skin from fruit to yield 3 ounces.
of an ten-inch diameter glass piepan.
Pour/spoon the sauce around the casserole dish.
of the apple/bean/spinach bottom layer, arrange somewhat evenly.
minutes for a mash consistency.
by 2 minutes 20 seconds.
Plus 40 seconds to heat dishes.
To bring to boiling temperature: 15.2 ounces X 20 equals 304 seconds.
Dry weight is total weight minus total water (15.2 - 10.8) = 4.4 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.4) = 4.4 ounces.
Water to remove is total water minus water left in (10.8 - 4.4) = 6.4 ounces.
Plus to evaporate excess water 46 x 6.4 equals 294 seconds.
total of 70 seconds heat losses to air.
12 seconds per minute of time at boiling temperature.
Total heating time: 12 minutes.
Good hot or at room temperature.
About equal parts: tangy, sweet, bitter; moderate chestnut flavor; slightly: biting, mustard flavor, starchy, salty; thick pudding consistency.
1. Remove water from the greens by first pouring into a strainer.
1 tablespoon (.3 ounce) grain flour, and 2 teaspoons sugar.
to about 1 eighth teaspoon salt and 2 packets sweetener.
of the apple/bean/spinach bottom layer, spread somewhat evenly.
minutes 15 seconds for a pudding consistency.
minutes 10 seconds for a mash consistency.
To bring to boiling temperature: 13.7 ounces X 20 equals 274 seconds.
Dry weight is total weight minus total water (13.7 - 9.4) = 4.3 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.3) = 4.3 ounces.
Water to remove is total water minus water left in (9.4 - 4.3) = 5.1 ounces.
Plus to evaporate excess water 46 x 5.1 equals 235 seconds.
total of 56 seconds heat losses to air.
Total heating time: 11 minutes 15 seconds.
Makes enough for a light meal.
starchiness, saltiness, slightly biting; very thick pudding consistency.
Remove cores and skin from fruit to yield 2 ounces.
1 tablespoon (.3 ounce) grain flour.
minutes 10 seconds for a pudding consistency.
moderately: starchy, salty; thick pudding consistency.
Cut 2 ounces mustard greens every 1 half inch.
Remove cores and skin from apple to yield 1 half ounce.
Remove peel from potato to yield 1 ounce.
If using canned or boiled beans, mash the beans with a large spoon.
minutes 20 seconds for a pudding consistency.
slightly: biting, bitter, mustard flavor, starchy; thick pudding consistency.
process until smooth, about 4 minutes.
Add 1 eighth cup chestnut flour to the processor and run until mixed.
To heat to boiling: 14.1 ounces times 20 seconds per ounce = 282 seconds.
Dry weight is total weight minus total water (14.1 - 9 = 5.1 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 5.1) = 5.1 ounces.
Water to remove is total water minus water left in (9 - 5.1) = 3.9 ounces.
Plus to evaporate excess water: 46 times 3.9 ounce water = 179 seconds.
42/60 X 14 is 10 for a total of 52 seconds.
or perhaps raw rutabago or yam.
moderately starchy; slightly salty; moist biscuit/muffin consistency/texture.
Peel potato to yield 2 ounces.
Cut the potato into 1/2 inch pieces.
then reduce power to low and heat 4 minutes.
Set the hot container in a pan of cold water to cool for several minutes.
1 half ounce fresh parsley cut into 1 inch pieces.
Put the mustard greens into the processor.
Put the cooled potato(/bean) mixture into the processor.
Run until smooth, perhaps 4 minutes.
Put the processor contents into a mixing and/or portion bowl.
Add 2 tablespoons whole wheat flour.
Taste, if desired, add aspartame sweetener and salt to taste.
Warm in microwave oven if desired, about 20 seconds.
One hugh serving, large enough for a large meal.
Remove peel from rutabaga and cut the rutabaga into 3 eighths inch pieces.
Put the chopped greens and rutabaga and 4 cups water into a metal pan.
Heat on high on a cooktop until boiling (about 8 minutes).
Heat on low for 60 minutes.
Heat on a cooktop until boiling, about 5 minutes, then reduce heat to low, cover, heat 20 minutes.
if using blender, 3 quarters cup water.
When the wheat and peas are done heating, pour into a strainer to eliminate water.
Dump the mixture back into the heating pan, add a cup or so of water to rinse and cool.
Put the grain/peas into the blender.
by first pouring into a strainer.
Dump the greens/rutabaga back into the heating pan.
reduce heat time by 1 minute 50 seconds) and rutabaga.
to the processor and run until mixed.
11-inch diameter glass piepan bowl.
To heat to boiling: 14.2 ounces times 20 seconds per ounce = 304 seconds.
Dry weight is total weight minus total water (14.2 - 9.7 = 4.5 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 4.7) = 4.5 ounces.
Water to remove is total water minus water left in (9.7 - 4.5) = 5.2 ounces.
Plus to evaporate excess water: 46 times 5.2 ounce water = 239 seconds.
64/60 X 16 is 17 for a total of 81 seconds.
assume greens and rutabaga contain 80 percent water.
Has enough fiber, calories, and protein for a medium meal.
mildly starchy; slightly: salty, tangy; about the moistness of traditional mashed potato.
if using blender, 1 half cup water.
at a time, just enough to get the mixture to flow while blending.
Divide the batter equally into 3 3-inch diameter microwaveable bowls.
Place the bowls in a circle around the center of a microwave oven.
Plus 25 seconds to heat dishes.
To raise to boiling: 20 seconds per ounce times 10.1 ounces = 202 seconds.
Dry weight is total weight minus water (10.1 - 6.6) = 3.5 ounces.
Water to leave in is 25/75 X 3.5 = 1.2 ounce.
Water to remove is total water minus water left in (6.6 - 1.2) = 5.4 ounces.
To evaporate excess water: 46 seconds per ounce X 5.4 ounces = 248 seconds.
plus 52/60 X 12 = 11 for a total of 63 seconds.
If moist and sticky, allow to dry for a couple of minutes.
* roasted peanuts and a 1 or 2 ounce piece of raw fruit or vegetable.
*Skinless peanuts can be boiled for 15 minutes.
Put between paper towels, lightly press and slightly roll.
If desired, roast 2 minutes in a hot air popcorn popper.
Cut 1 ounces mustard greens every inch.
if using a blender, 5 eighths cup water.
Run until smooth, perhaps about 2 minutes.
higher than the batter to prevent boilover.
of a 11 inch piepan and pour/spoon the batter around the casserole dish.
if a processor was used, 5 minutes 10 seconds in a 1000 watt oven.
if a blender was used, 6 minutes 10 seconds in a 1000 watt oven.
12.7 ounces X 20 equals 254 seconds.
dry weight is total weight minus total water (12.7 - 8.1) = 4.6 ounces.
water to leave in is 50/50 times (4.6) = 4.6 ounces.
water to remove is total water minus water to leave in (8.1 - 4.6) = 3.5 ounces.
To evaporate excess water: 46 seconds per ounce X 3.5 ounces = 161 seconds.
Makes about 2 thirds of a light meal.
and/or vegetable and 1 or 2 ounces meat.
consistency similar to consistency of poultry stuffing.
Put the cooled pea mixture into the processor.
Run until smooth, perhaps 5 minutes.
If parsley is too strong, add another tablespoon whole wheat flour.
is enough for a large meal.
Place the slaw in a microwave safe container that has a cover.
Add 1 eighth cup water.
3 minutes on 25 percent power.
If using cornmeal, stir it into the slaw while the slaw is hot.
Place the hot container in a pan of cold water to cool for about 5 minutes.
If using tomato, chop into 3/8 inch pieces.
If using apple, chop into 1/4 inch pieces.
and 3 quarters cup water.
Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
to cool for a couple of minutes so heat does not damage processor.
water 1 tablespoon at a time just enough to get the mixture to flow.
Add 1 tablespoon whole wheat flour and run to mix, about 30 seconds.
Put the batter into a mixing and/or portion bowl.
Cut the apple into 3 eighths inch or smaller pieces.
Add the apple to the mixture in the bowl.
to 1/4 cup and the flour to 1/8 cup.
.8 ounces water in greens.
If using peanuts, blackeyed peas, or lentils, heat for 20 minutes.
When the greens are done heating.
if using blender, 3 eighths cup water.
If a blender was used, add 1 minute to heat time.
5 minutes 30 seconds for a pudding consistency.
Or 6 minutes 30 seconds for a mash consistency.
Or for 7  minutes 35 seconds for a paste consistency.
Plus 5 seconds to begin heating.
To bring to boiling temperature: 9.9 ounces X 20 equals 198 seconds.
Dry weight is total weight minus total water (9.9 - 6.1) = 3.8 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3.8) = 2.5 ounces.
Water to remove is total water minus water left in (6.1 - 2.5) = 3.6 ounces.
Plus to evaporate excess water 46 x 3.6 equals 166 seconds.
total of 47 seconds heat losses to air.
2 teaspoons (.3 ounce) sugar in crumb crust.
Heat in a microwave oven until boiling, about 2 minutes 40 seconds in a 1000 watt oven or 4 minutes 20 seconds in a 600 watt oven.
Put into a metal pan: 1 quarter cup sunflower seeds, 1 eighth cup peanuts, and 1 cup water.
Cover and heat on low for 10 minutes.
Pour the peanuts/seeds into a strainer and discard water.
Grind 1 tablespoon flax seed and 1 tablespoon rolled oats in a coffee grinder.
if using blender, 5 eighths cup water.
smooth, perhaps about 4 minutes.
Run until well mixed, about 1 minute.
microwaveable utensil that can be covered.
Spread the crumb crust over the pear/mustard green combination.
9 minutes 45 seconds in a 1000 watt microwave oven.
To raise temperature of bottom layer to boiling: 12.7 ounces X 20 equals 254 seconds.
To raise temperature of topping layer to boiling: .9 ounce X 20 equals 18 seconds.
Dry weight of batter is total weight of batter minus total water (12.7 - 8.6) = 4.1 ounces.
Water to leave in is 50/50 times (4.1) = 4.1 ounces.
Water to remove is total water minus water to leave in (8.6 - 4.1) = 4.5 ounces.
To evaporate excess water: 46 seconds per ounce X 4.5 ounces = 207 seconds.
Allow to cool covered for 25 minutes before eating.
and/or vegetable and pehaps a small cookie or biscuit.
small amount of chewy areas, thick top layer than is crumbly/crusty/powdery/chewy.
Remove the center rib from mustard greens to yield 1 ounce.
Cut 1 ounce greens every 1 half inch.
Put the greens and 2 cups water into a metal pan.
Heat on a cooktop at full power until boiling, about 5 minutes.
Push the greens down into the water.
Cover and heat on low for 15 minutes.
When the potato/seed/peanut is done heating, pour into a strainer to eliminate water.
rinse and cool so heat does not damage the processor.
When the greens are done leaching, strain away the liquid in a mesh strainer.
Dump the greens back into the heating pan, add 2 cups or so water to rinse and cool.
Pour the greens back into the strainer to get rid of the rinse water.
Add to the processor the greens slaw and the potato/peanuts/seeds.
Run until smooth, perhaps about 4 minutes to 6 minutes.
and run until well mixed, about 1 minute.
1. Skip the next steps up to mixing the crumb topping, then spread the crumb topping over the batter and eat as is.
2. Continue here to get a much thickened food by heating in a microwave oven.
glass or metal piepan and place the batter in the space around the center utensil.
9 minutes 20 seconds in a 1000 watt microwave oven.
To raise temperature to boiling: 12.2 ounces X 20 equals 244 seconds.
dry weight of batter is total weight of batter minus total water (12.2 - 8.7) = 3.5 ounces.
water to leave in is 50/50 times (3.5) = 3.5 ounces.
water to remove is total water minus water to leave in (12.2 - 3.5) = 8.7 ounces.
To evaporate excess water: 46 seconds per ounce X 8.7 ounces = 400 seconds.
When the pear/greens are done heating, cut the thickened areas at edge away from the bowl.
Cut the firm areas into bite size pieces.
Spoon the food onto a plate, spread to about fill the plate.
slightly salty; a little firmer than mashed potato with small areas that are firmer and somewhat chewy.
similar to 20091119a which discards water used to boil potato/sunflower seed/peanuts.
1 ounce potato and 3 quarters cup water.
Cover and heat on low for 30 minutes.
sunflower seeds and 1 eighth cup peanuts.
a few minutes so heat will not damage the blender.
size and shape as the strainer.
Squeeze the green in a hand to remove most of the remaining water.
There should be about .4 ounce of greens.
time in blender is reduced.
1. Skip the next steps up to mixing the crumb topping.
Put the batter into a mixing and/or serving bowl or put onto a plate.
In cold weather, if desired, warm by heating in a microwave oven for 30 to 60 seconds.
Then spread the crumb topping over the batter and eat as is.
of an 11-inch glass piepan.
Using the piepan reduces uneven heating so drying at edge is reduced.
10 minutes 5 seconds in a 1000 watt microwave oven.
To raise temperature to boiling: 11.2 ounces X 20 equals 262 seconds.
Dry weight of batter is total weight of batter minus total water (11.2 - 8.1) = 3.1 ounces.
Water to leave in is 50/50 times (3.1) = 3.1 ounces.
water to remove is total water minus water to leave in (8.1 - 3.1) = 5 ounces.
To evaporate excess water: 46 seconds per ounce X 5 ounces = 230 seconds.
until mixing makes a sprinkleable crumb.
slightly salty, biting; puddding consistency with crumb topping.
Soak the lentils in twice their volume of water for at least 24 hours.
Drain away the water from the lentils.
Using a scissors, remove the leaf rib from mustard greens to yield 1 ounce.
Cut mustard greens every inch.
Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes.
Yield is 1 and 1 half ounces or so greens.
Add 2 tablespoon whole wheat flour and run until uniform, maybe 1 minute.
[1. Divide the batter equally into 2 4-inch diameter, 1 cup bowls.
Place the batter into the space around the center utensil.
[3. Place the batter into a bundt pan.
Heat until thickened to a mash consistency, 4 minutes in a 1000 watt oven.
heating time by 40 seconds.
To bring to boiling temperature: 8.4 ounces ounces X 20 equals 168 seconds.
Dry weight is total weight minus total water (8.4 - 4.8) = 4 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 4) = 4 ounce.
Water to remove is total water minus water left in (4.8 - 4) = .8 ounces.
Plus to evaporate excess water 46 x .8 equals 37 seconds.
total of 10 seconds heat losses to air.
of their weight in water when soaked and boiled, or 1.2 ounce water.
while boiling are 142 seconds per minute of time at boiling temperature.
Makes enough for about 3 quarters of a light meal that might last 5 hours.
makes a whole meal by itself that will likely last you 5 hours.
Yield is 1 and 1 half ounces, or so, greens.
Put the batter into 3 4-inch bowls.
To heat to boil: 20 seconds per ounce times 8.7 ounce = 174 seconds.
Plus 5 seconds for oven to start heating.
Dry weight is total weight minus water (8.7 - 6.65) = 2 ounces.
Water to leave in is (40 parts water/60 parts dry weight) times dry weight (2/3 X 2) = 1.3 ounces.
Water to remove is total water minus water left in (6.65 - 1.3) = 5.35 ounces.
Plus to evaporate water 46 seconds per ounce times 4.35 ounces = 245 seconds.
Plus to replace heat lost to air: 245/60 times 13 seconds per minute = 53 seconds.
Plus 53/60 X 13 = 11 for a total of 64 seconds.
alfalfa sprouts loose .1 ounce water during soaking.
Assumes final product will be 40 percent water.
Heat an electric waffle iron for 10 minutes set at low heat until indicator light goes out.
Divide 2 ounces crescent dinner roll dough into 4 equal pieces and flatten into 2 by 2 inch pieces.
Spray the waffle iron with non stick spray.
Distribute the mustard greens butter on 1 slice bread (or two pieces of dough).
Use the remaining bread slice (or dough pieces) to top the sandwiches.
Place the sandwiches on the waffle iron and close the iron.
if using frozen bread, about 4 minutes if using bread dough.
Bread is slightly tough/chewy, filling is soft, very moist, and mostly smooth.
Put all ingredients into a one cup or larger blender.
to prevent boilover, if using a single bowl, it should be at least 4 cups.
in a 1000 watt oven, heat 4 minutes 45 seconds.
To heat to boil: 20 seconds per ounce times 5 ounce = 100 seconds.
Plus 50 seconds to heat dishes, 60 seconds for 1 quart bowl.
Dry weight is total weight minus water (5 - 3) = 2 ounces.
Water to leave in is (1 part water)/(2 parts dry weight) times dry weight (1/2 X 2) = 1 ounce.
Water to remove is total water minus water left in (3 - 1) = 2 ounces.
Plus to evaporate water 46 seconds per ounce times 2 ounces = 92 seconds.
Plus to replace heat lost to air: 92/60 times 20 seconds per minute = 30 seconds.
Plus 30/60 X 20 = 10 for a total of 40 seconds.
Assumes final product will be 1 third water.
slightly: salty, sweet, starchy; crusty at edge, pudding-like at center.
good, definite hazelnut flavor, mildly sweet, slighlty; salty, starchy; almost as soft and moist as pudding at the center, very firm and chewy at edge.
Yield is 1 ounce and 1 half ounces or so greens.
Process until smooth, perhaps 4 minutes.
Divide the batter equally into 2 4-inch diameter 1 cup bowls.
Run the blender until smooth, perhaps 2 to 4 minutes.
Put the batter into a 4-inch diameter 1 cup bowls.
Place the 3 bowls in a circle around the center of a microwave oven.
15 seconds for a pudding consistency.
To bring to boiling temperature: 10.25 ounces X 20 equals 205 seconds.
Dry weight is total weight minus total water (10.5 - 6.8) = 3.7 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 3.7) = 3.7 ounces.
Water to remove is total water minus water left in (6.8 - 3.7) = 3.1 ounces.
Plus to evaporate excess water 46 x 3.1 equals 143 seconds.
total of 38 seconds heat losses to air.
moderately bitter; mildly: salty, starchy; moist biscuit consistency.
Raspberry: prominent: raspberry flavor, sweet/tangy; very thick pudding texture.
Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.
Remove cores and skin from fruit to yield 1 ounce.
if using blender, 3 eighths cup  plus 1 tablespoon water.
Process until practically no bits of greens remain, about 4 minutes.
If using processor, 5 minutes in a 1000 watt oven.
If using a blender, 6 minutes 10 seconds.
To bring to boiling temperature: 9.45 quarters ounces X 20 equals 155 seconds.
Dry weight is total weight minus total water (9.45 - 5.6) = 3.85 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3.85) = 2.6 ounces.
Water to remove is total water minus water left in (5.6 - 2.6) = 3 ounces.
Plus to evaporate excess water 46 x 3 equals 138 seconds.
total of 34 seconds heat losses to air.
and final product will be 40 parts water to 60 parts dry weight.
eating, or place piepan in a cake pan filled with cold water for a minute or two.
Using a scissors, remove the leaf rib from mustard greens to yield 2 ounces.
Yield is about 2 and 1 half ounces slaw.
Place the batter into a 1 or 2 cup bowl.
To bring to boiling temperature: 3.8 ounces X 20 equals 76 seconds.
Plus 15 seconds to heat dishes.
Dry weight is total weight minus total water (3.8 - 3.1) = .7 ounces.
Water to leave in is 70/30 times dry weight (70/30 X .7) = 1.6 ounces.
Water to remove is total water minus water left in (3.1 - 1.6) = 1.5 ounces.
Plus to evaporate excess water 46 x 1.5 equals 69 seconds.
and final product will be 70 parts water to 30 parts dry weight.
Pleasantly sour/sweet, slightly: starchy, oat flavored; medium thick liquid.
in greens after straining, and .8 ounces absorbed in peanuts.
Put 1 quarter cup peanuts into a metal pan with 1 cup water.
Heat on a cooktop until boiling, reduce heat to low, cover, heat 15 minutes.
When the peanuts are done heating, pour into a strainer to eliminate water.
When the greens are done heating, remove water from the greens by first pouring into a strainer.
get the mixture to flow while processing.
2 minutes 45 seconds in a 1000 watt oven.
To bring to boiling temperature: 7.2 ounces X 20 equals 76 seconds.
Dry weight is total weight minus total water (7.2 - 4.2) = 3 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 3) = 3 ounces.
Plus to evaporate excess water 46 x 1.2 equals 54 seconds.
total of 13 seconds heat losses to air.
mustard green flavored; mash consistency.
Put 2 tablespoons cornmeal and 2 tablespoons water into a bowl or mug.
Heat in a microwave oven until boiling, about  40 seconds in a 1000 watt oven.
If using cornmeal, add the cornmeal mush to the processor.
Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes.
Remove peel from potato and cut into 1 inch pieces.
pour the grain/water into a strainer to get rid of water.
Dump the grain back into the cooking pan, add a cup or so of water to rinse and cool.
Add the grain to the blender.
Add the greens to the blender.
10 minutes 30 seconds in a 1000 watt oven.
To heat to boiling: 16 ounces times 20 seconds per ounce = 320 seconds.
Dry weight is total weight minus total water (16 - 10.3 = 5.7 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 5.7) = 5.7 ounces.
Water to remove is total water minus water left in (10.3 - 5.7) = 4.6 ounces.
Plus to evaporate excess water: 46 times 4.6 ounce water = 212 seconds.
4/60 X 12 is 9 for a total of 53 seconds.
canned beans are 60 percent water.
very moist/dense consistency, could be called a very thick pudding.
Cut the onion into 1 quarter inch thick pieces.
Chop 1 half ounce green into 1 quarter inch pieces.
then heat on low for 20 minutes.
1 tablespoon whole grain flour.
Combine all ingredients in a mixing and/or portion bowl.
mixture to circulate while processing.
Run until smooth, about 4 minutes.
Empty the processor into a microwaveable mixing bowl.
Empty the blender into a microwaveable mixing bowl.
Divide the batter equally into 2 1-cup bowl.
If using processor, 4 minutes 10 seconds in a 1000 watt microwave oven.
If using blender, 5 minutes 10 seconds in a 1000 watt microwave oven.
To bring to boiling temperature: 7.8 ounces ounces X 20 equals 156 seconds.
Dry weight is total weight minus total water (7.8 - 4.5) = 3.3 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 3.3) = 3.3 ounce.
Water to remove is total water minus water left in (4.5 - 3.3) = 1.2 ounces.
Plus to evaporate excess water 46 x 1.2 equals 55 seconds.
of their weight in water when soaked and boiled, or 1.2 ounces water.
2.Divide the batter equally into 2 1- or 2- cup bowls.
Heat into a mash consistency.
If a processor was used, heat 5 minutes 40 seconds in a 1000 watt oven.
If a blender was used, heat 6 minutes 40 seconsds in a 1000 watt oven.
To bring to boiling temperature: 8.6 ounces ounces X 20 equals 172 seconds.
Dry weight is total weight minus total water (8.6 - 5.5) = 3.1 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 3.1) = 3.1 ounce.
Water to remove is total water minus water left in (5.5 - 3.1) = 2.4 ounces.
Plus to evaporate excess water 46 x 2.4 equals 110 seconds.
total of 32 seconds heat losses to air.
if uisng blender, 3 eighths cup water.
Add 1 tablespoon grain flour, and run to mix, about 30 seconds.
1.Put the batter into a mixing and/or serving bowl or put onto a plate.
In cold weather, if desired, warm by heating in a microwave oven for 25 to 40 seconds.
2. Get a much thickened food by heating in a microwave oven.
Heat in a microwave oven until the batter is thickened to 50 percent water.
Heat 3 minutes 15 seconds in a 1000 watt microwave oven.
Heat 4 minutes 15 seconds in a 1000 watt microwave oven.
To raise temperature to boiling: 5.8 ounces X 20 equals 116 seconds.
Dry weight of batter is total weight of batter minus total water (5.8 - 3.3) = 2.5 ounces.
Water to leave in is 50/50 times (2.5) = 2.5 ounces.
water to remove is total water minus water to leave in (3.3 - 2.5) = .8 ounces.
To evaporate excess water: 46 seconds per ounce X .8 ounces = 37 seconds.
Add 1 tablespoon grain flour to the processor.
Run until mixed, about 1 minute.
If a processor was used, heat 6 minutes in a 1000 watt oven.
If a blender was used, heat 7 minutes in a 1000 watt oven.
Dry weight is total weight minus total water (8.4 - 5.6) = 2.8 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 2.8) = 2.8 ounce.
Water to remove is total water minus water left in (5.6 - 2.8) = 2.8 ounces.
Plus to evaporate excess water 46 x 2.8 equals 129 seconds.
total of 37 seconds heat losses to air.
transfer the mash to a place and spread to cool quickly.
for an entire light meal.
a small serving of taboulle.
Put the batter into 2 4-inch bowls.
To heat to boil: 20 seconds per ounce times 5.3 ounce = 106 seconds.
Dry weight is total weight minus water (5.3 - 3.3) = 2 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 2) = 2 ounces.
Water to remove is total water minus water left in (3.3 - 2) = 1.3 ounces.
Plus to evaporate water 46 seconds per ounce times 1.3 ounces = 60 seconds.
Plus to replace heat lost to air: 60/60 times 13 seconds per minute = 13 seconds.
plus 13/60 X 13 = 3 for a total of 16 seconds.
Assumes final product will be 50 percent water.
and one or two ounces of fruit.
inch pieces and a serving of tofu or tempeh.
consistency, may have a small amount of chewy edge.
in a 1000 watt microwave.
Put the greens into a 1- or 2-cup processor or blender.
pieces or mixture is on sides of processor bowl.
add water 1 tablespoon at a time, just enough to get circulation.
for 20 to 40 seconds.
2. Divide the batter equally into 2 4-inch bowls.
To heat to boil: 20 seconds per ounce times 5.15 ounce = 103 seconds.
Dry weight is total weight minus water (5.15 - 3.2) = 2 ounces.
Water to remove is total water minus water left in (3.2 - 2) = 1.2 ounces.
Plus to evaporate water 46 seconds per ounce times 1.2 ounces = 55 seconds.
Plus to replace heat lost to air: 55/60 times 14 seconds per minute = 13 seconds.
baked or boiled beans or 1 or 2 ounces meat and this makes a full light meal.
at a time, just enough to get the mixture to circulate while processing.
2 teaspoons dried milk powder.
Run until smooth, about 30 seconds.
Has mild flavors with apple, chocolate and sweetness being most prominent.
Process the walnuts (or seeds) into a fine crumb or coarse powder.
Process the greens into a fine slaw.
1/2 ounce mustard greens puree and freeze it for another time.
Put all ingredients in a 1- or 2-cup processor or blender.
If using a processor, add 1 quarter cup water.
If usign a blender, add 3 eighths cup water.
for 30 to 50 seconds.
If a blender was used, heat 4 minutes in a 1000 wattt microwave.
To heat to boil: 20 seconds per ounce times 8.8 ounces = 176 seconds.
Dry weight is total weight minus water (8.8 - 5.2) = 3.6 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 3.6) = 3.6 ounces.
Water to remove is total water minus water left in (5.2 - 3.6) = 1.6 ounces.
Plus to evaporate water 46 seconds per ounce times 1.6 ounces = 74 seconds.
plus 17/60 X 13 = 4 for a total of 21 seconds.
Put the peanuts and 1 cup water into a metal pan.
When the peanuts are done heating, pour into a strainer, discarding water.
and cool the peanuts so heat does not damage the processor.
Add the peanuts to the processor.
Taste, if desired, add sugar or aspartame sweetener.
Cut 3 ounces mustard greens every 1 half inch.
Remove peel from potato to yield 3 ounces.
Add the potato to the pan with the mustard greens.
Heat in a microwave oven until boiling, about 6 minutes 40 seconds in a 1000 watt oven.
1 half to 5 eighths cup water.
Remove water from the greens/potato by pouring into a strainer.
Yield is about 4 to 5 ounces greens/potato.
Put the greens/potato into the blender with the other ingredients.
Put the batter into a microwaveable bowl.
1 minute 30 seconds in a 1000 watt oven.
of the potato/bean/spinach bottom layer, arrange somewhat evenly.
minutes 25 seconds for a pudding consistency.
To bring to boiling temperature: 12 ounces X 20 equals 240 seconds.
Dry weight is total weight minus total water (12 - 9) = 3 ounces.
Water to leave in is 40/60 times dry weight (40/60 X 3) = 2 ounces.
Water to remove is total water minus water left in (9 - 2) = 7 ounces.
Plus to evaporate excess water 46 x 7 equals 322 seconds.
total of 77 seconds heat losses to air.
slight: bitterness; moist biscuit texture/consistency.
more or less sweetness and bitterness/sourness.
total: 14.2 ounces, 8.9 ounces water.
Put the potato slices into the pan with the mustards greens and water.
Dump the greens/potato back into the heating pan.
Yield is 4 and 1 half ounces, or so, greens/potato.
Process into a sauce, about 4 minutes.
Add 1 tablespoon chestnut flour to the blender and run to mix.
Add plus 5 seconds to begin heating.
Dry weight is total weight minus total water (14.2 - 8.9) = 5.3 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 5.3) = 5.3 ounces.
Water to remove is total water minus water left in (8.9 - 5.3) = 3.6 ounces.
eating or spread on a plate to cool in a few minutes.
a couple of minutes so heat does not damage the processor.
Add the beans and cooking water to the processor.
Divide the batter equally into 2 1-cup bowls.
of an 8- or 9-inch glass piepan.
To bring to boiling temperature: 11.1 ounces ounces X 20 equals 222 seconds.
Dry weight is total weight minus total water (11.1 - 7) = 4.1 ounces.
Water to leave in is 50/50 times dry weight (1/1 X 4.1) = 4.1 ounce.
Water to remove is total water minus water left in (7 - 4.1) = 4.9 ounces.
Plus to evaporate excess water 46 x 4.9 equals 225 seconds.
total of 64 seconds heat losses to air.
canned beans are 60 percent water, or 1.2 ounces water.
slight sharpness, can't taste mustard otherwise, squash just noticeable.
so it can be used as needed.
Soak the beans 24 hours.
1 half cup beans and 1 and 1 quarter cup water into a metal pan.
beans are soft, 1 hour 20 minutes.
Put the hot container in a pan of cold water to cool for perhaps 5 minutes.
Put the drained beans in a food processor, reserving the liquid.
liquid (from the liquid the beans cooked in) to enable flow in the processor.
Divide the beans equally into 4 containers.
Put 1/4 cup of the beans into a portion and/or mixing bowl.
Freeze unused portion for later use.
Put the hot container in a pan of cold water to cool for about 5 minutes.
Yield is about 2 and 1 half ounces greens.
if using a blender, 1 half cup water.
Run the blender until smooth.
1 tablespoon chestnut flour and 2 tablespoons oats flour.
To raise to boiling: 20 seconds per ounce times 8.85 ounces = 177 seconds.
Dry weight is total weight minus water (8.85 - 5.8) = 3 ounces.
Water to leave in is 25/75 X 3 = 1 ounce.
Water to remove is total water minus water left in (5.8 - 1) = 4.8 ounces.
To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds.
plus 44/60 X 12 = 9 for a total of 53 seconds.
*Roasted peanuts and a 1 or 2 ounce piece of raw fruit or vegetable.
Definite chestnut flavor, moderately bitter/sweet/tangy, very moist biscuit consistency/texture.
for most beans or whole dried peas; heat 20 minutes for skinless peanuts.
pour into a strainer to get rid of water.
Dump bean or peanuts back into cooking pan.
Yield is 2 and 1 half ounces, or so, greens/potato.
Add the greens/potato to the processor.
Heat to thicken, total 8 minutes 15 seconds in a 1000 watt oven.
Plus to raise to boiling temperature: 10.3 ounces X 20 seconds per ounce equals 206 seconds.
Dry weight is total weight minus total water (10.3 - 6.3) = 4 ounces.
Water to leave in is 33/67 times (4) = 2 ounces.
Water to remove is total water minus water to leave in (6.3 - 2) = 4.3 ounces.
To evaporate excess water: 46 seconds per ounce X 4.3 ounces = 198 seconds.
when just out of oven so that the bottom of each biscuit dries.
might be too mild flavored to be delicious.
a couple of ounces of fruit and/or vegetable.
mild mustard green flavor, moist muffin texture.
Heat to a mash consistency.
If using processor heat 2 minutes 5 seconds in a 1000 watt microwave.
If using blender heat 3 minutes 5 seconds in a 1000 watt microwave.
Plus to raise to boiling temperature: 6.1 ounces X 20 seconds per ounce equals 122 seconds.
Dry weight is total weight minus total water (6.1 - 3.7) = 2.4 ounces.
Water to leave in is 50/50 times (2.4) = 2.4 ounces.
Water to remove is total water minus water to leave in (3.7 - 2.4) = 1.3 ounce.
To evaporate excess water: 46 seconds per ounce X 1.3 ounce = 60 seconds.
Serve with a side of boiled peanuts or boiled and salted beans or baked beans.
Divide the batter equally into 3 1-cup bowls.
If using processor heat 6 minutes 15 seconds in a 1000 watt microwave.
If using blender heat 7 minutes 15 seconds in a 1000 watt microwave.
Plus to raise to boiling temperature: 9.1 ounces X 20 seconds per ounce equals 182 seconds.
Dry weight is total weight minus total water (9.1 - 5.9) = 3.2 ounces.
Water to leave in is 50/50 times (3.2) = 3.2 ounces.
Water to remove is total water minus water to leave in (5.9 - 3.2) = 2.7 ounce.
To evaporate excess water: 46 seconds per ounce X 2.7 ounce = 124 seconds.
cherries, grape, tangerine or apple.