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ROMAINE LETTUCE RECIPES These romaine lettuce recipes use mostly readily available and nutritious ingredients. The taste of fruits and vegetables are their most prominent flavors. Sugar and salt are usually added to get good flavor. Very few other non garden grown ingredients are used. Hardly any of therecipes use animal products. Some can be prepared in 30 minutes or less, some take an hour. Almost all are for sinlge servings. A few typical recipes are given below. Under those few recipes is a PayPal emblem that you can use to purchase 50 more romaine lettuce recipes for $2, if you choose to do so. The 50 recipes are in a text file that can be viewed in any word processing program including Notepad. That way it is easy to make changes to get the recipes to suit your taste. You can add notes, add other recipes - whatever. If you have a computer in your kitchen, save the file on that computer and boot up the computer when you want to make a meal using lettuce and nutritious whole foods such as grains, nuts, seeds, beans, fruits and other vegetables. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Recipes For Garden Flavors - Romaine Lettuce Apple squash lettuce grain seed peanut 1 -- In a blender make a smooth batter from apple, acorn squash, lettuce, chestnut flour, and other ingredients. Heat to thicken into a mashed potato consistency. Mix in roasted peanuts. Flavor is moderately: sweet/sour/tangy/bitter, and definite peanut flavor. 20081213a
Apple squash lettuce grain seed peanut 2 -- Same as Apple squash lettuce grain seed peanut 1 except pecans are used instead of chestnut flour, and peanuts are blended with batter until smooth. After heating, the result is a mostly smooth, thick pudding with slightly chewy edges and definite pecan and squash flavors. Apple raisin squash lettuce grain seed peanut -- A very thick pudding containing whole roasted peanuts. 20081123c
Apple lettuce spinach grain seed bean -- A firm biscuit that is definitely tangy, moderately bittesweet, with mild spinach flavor. 20081207b
Lettuce seed bean cake and Squash potato grain bean -- A combo: Lettuce seed bean biscuit, flavorful, has almost a roasted flavor; pleasantly: bittersweet, salty; mildly starchy; firm biscuit consistency. Squash biscuit, flavorful, moderate: fava flavor, squash flavor; slightly salty; mildly starchy; slightly bittersweet, tangy; moist and soft biscuit consistency. 20100120e
Lettuce grain seed peanut -- Mix peanut butter, honey, whole grain flour, and seed or nut butter. Chop an ounce of lettuce and mix it all together. Very sweet, definite honey flavor, mild peanut butter and lettuce flavors, thick mash consisteny. 20081113e
Apple squash lettuce grain seed peanut 1: 20081213a
2 ounces apple
or 1 quarter ounce ground cherry (about 4 ground cherries)
plus 1 and 1 half ounce apple and 2 teaspoons sugar
or 1 tablespoon (1 half ounce) grape raisins
plus 1 ounce apple
plus 1 eighth cup water
1 ounce butternut squash
plus 2 ounces mild vegetable such as sweet potato, cucumber, green bean
or 3 ounces mild carrot
or 3 ounces cucumber
or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
or 1 tablespoon roasted peanut butter
1 tablespoon (.3 ounces) chestnut flour
plus 2 tablespoons grain flour
plus 2 teaspoons (.3 ounces) canola oil
or 2 tablespoons tahini or other roasted nut or seed butter
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
2 pinches (.08 ounces) salt
3 eighths cup (3 ounces) water
Into hot air popcorn popper put 1/8 cup peanuts.
Set a timer for 50 seconds and run the popper. Immediately after 50 seconds pour the peanuts into a bowl to cool. Cut 3 ounces squash, 1 ounce lettuce, and 2 ounces apple into pieces appropriate for the blender. Put intp a 2 cup or larger high speed blender or processor: 3 ounces squash, 1 ounce lettuce, 2 ounces apple, 1 tablespoon plus 1 teaspoon sugar, and 3 eighths cup water plus any additional water listed above with fruit. Put the fruit/vegetable slurry into a mixing bowl. Add: 1 tablespoon grain flour, 1 tablespoon chestnut flour plus 2 tablespoons grain flour, 2 teaspoons oil, and 2 pinches salt. Mix. Put the mixture into an eight inch bundt pan. (using a large bowl causes thickening at edges which are difficult to mix) Heat until boiling hot plus 4 minutes to thicken, 8 minutes total in a 1000 watt microwave oven. --------------------------------- Math: Add 5 seconds for oven to begin heating. Plus 25 to heat dishes. To raise to boiling: 11.3 ounces X 20 seconds per ounce equals 207 seconds. Dry weight of heated batter is total weight minus water content (11.3 - 8.4) equal 2.9 ounces. Water to leave in is 60/40 times dry weight (60/40) X 2.9 = 4.35 ounces. Water to remove is total water minus water to leave in (8.4 - 4.35) = 4 ounces. To evaporate excess water: 46 seconds per ounce X 4 ounces equals 184 seconds. Plus heating time to replace heat lost to air: 184/60 X 15 is 46 plus 46/60 X 15 is 58 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) --------------------------------- Cut, mix, and mash the fruit/vegetable mixture until as uniform as desired. If the peanuts have skins, remove the skins by pinching between two fingers. Mix the peanuts into the fruit/vegetable mixture. Let the dish cool for maybe 5 or 10 minutes before eating. Serve with a hand full of trail mix or an ounce or so fruit for an entire light meal. Could add, perhaps, an ounce or two of meat for a large meal. Sweet/sour/tangy/bitter, definite peanut flavor. back to CONTENTS Apple squash lettuce grain seed peanut 2: 20090103ex
similar to 20081213a which mixes whole peanuts into pudding
2 ounces apple
or 1 quarter ounce ground cherry (about 4 ground cherries)
plus 1 and 1 half ounce apple and 2 teaspoons sugar
or 1 tablespoon (1 half ounce) grape raisins
plus 1 ounce apple
plus 1 eighth cup water
1 ounce butternut squash
plus 2 ounces mild vegetable such as sweet potato, cucumber, green bean
or 3 ounces fully ripe acorn squash
or 3 ounces mild carrot
or 3 ounces cucumber
or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
or 1 tablespoon roasted peanut butter
1 quarter cup (1 ounce) non roasted pecan halves
or 2 tablespoons tahini
or 1 tablespoon (.3 ounces) chestnut flour
plus 2 tablespoons grain flour
plus 2 teaspoons (.3 ounces) canola oil
1 tablespoon plus 1 teaspoon (.7 ounces) sugar
2 pinches (.08 ounces) salt
3 quarters cup (3 ounces) water
If using peanuts with skins:[ Put 1 eighth cup peanuts into a metal pan with 1 cup water and heat on a cooktop until boiling, reduce heat to low, cover, heat 10 minutes. Pour the peanuts into a strainer to remove the water. ] Cut 3 ounces squash, 1 ounce lettuce, and 2 ounces apple into pieces appropriate for the blender. Blend in a 2 cup or larger high speed blender or processor: 3 ounces squash, 1 ounce lettuce, 2 ounces apple, 1 quarter cup pecans, 1 eighth cup peanuts, 1 tablespoon plus 1 teaspoon sugar, 2 teaspoons oil, 2 pinches salt, and 3 eighths cup water plus any additional water listed above with fruit . Run the blender until the mixture is smooth. To the blender add 1 tablespoon grain flour and run until mixed. Put the mixture into an eight inch bundt pan. (using a large bowl causes thickening at edges which are difficult to mix) Heat 12 minutes 20 total in a 1000 watt microwave oven, 20 minutes 30 seconds in a 600 watt oven. --------------------------------- Math: Add 5 seconds for oven to begin heating. plus 25 to heat dishes. To raise to boiling: 14.3 ounces X 20 seconds per ounce equals 287 seconds. Dry weight of heated batter is total weight minus water content (14.3 - 11.4) equal 2.9 ounces. Water to leave in is 60/40 times dry weight (60/40) X 2.9 = 4.35 ounces. Water to remove is total water minus water to leave in (11.4 - 4.35) = 7 ounces. To evaporate excess water: 46 seconds per ounce X 7 ounces equals 322 seconds. Plus heating time to replace heat lost to air: 322/60 X 15 is 80 plus 80/60 X 15 is 100 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) -------------------------------- Cut, mix, and mash the fruit/vegetable mixture until as uniform as desired. Let the dish cool for maybe 5 or 10 minutes before eating. Serve with a hand full of trail mix or an ounce or so fruit for an entire light meal. Could add, perhaps, an ounce or two of meat for a large meal. Definite squash and pecan flavors, moderate: salty, bitter, sweet, tangy; mix of smooth and slightly chewy textures. back to CONTENTS Apple raisin squash lettuce grain seed peanut: 20081123c
1 tablespoon (1 half ounce) grape raisins
plus 1 ounce apple
plus 1 eighth cup water
or 1 quarter ounce ground cherry (about 4 ground cherries)
plus 1 and 1 half ounce apple and 2 teaspoons sugar
or 2 ounces apple
1 ounce butternut squash
plus 2 ounces mild vegetable such as sweet potato, cucumber, green bean
or 3 ounces fully ripe acorn squash
or 3 ounces mild carrot
or 3 ounces cucumber
or 3 ounces zuccini
1 ounce Romaine, bibb, or cos lettuce
1 tablespoon (.25 ounces) grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
or 1 tablespoon roasted peanut butter
1 tablespoons chestnut flour
plus 2 tablespoons whole grain flour
plus 2 teaspoons canola oil
or 2 tablespoons tahini
1 tablespoon sugar
2 pinches salt
1 quarter cup water
Into hot air popcorn popper put 1/8 cup peanuts.
Set a timer for 50 seconds and run the popper. Immediately after 50 seconds pour the peanuts into a bowl to cool. Cut 3 ounces squash, 1 ounce lettuce, and 1 ounce apple into pieces appropriate for the blender. Put into a 2 cup or larger high speed blender or processor: 3 ounces carrot or squash, 1 ounce lettuce, 1 ounce apple, 1 tablespoon raisins plus 1 eighth cup water, 1 tablespoon sugar, and 1 quarter cup water. Put the fruit/seed/vegetable slurry into a mixing bowl. Add: 1 tablespoon grain flour, 1 tablespoon chestnut flour plus 2 tablespoon grain flour, 2 teaspoons oil, and 2 pinches salt. Mix. Put the mixture into an eight inch bundt pan. (using a large bowl causes thickening at edges which are difficult to mix) Heat, covered, until boiling hot plus 4 minutes to thicken, 7 minutes total in a 1000 watt microwave oven. ------------------------------------- Math: Add 5 seconds for oven to begin heating. Add 15 to heat dishes. To raise to boiling: 9.75 ounces X 20 seconds per oucne = 195 seconds. Water to remove is added water plus 40 percent of the water in fruit and vegetable (3 ounces added water plus .40 X 4.5 ounces) = 3 plus 1.8 = 4.8 ounces. To evaporate excess water: 46 seconds per ounce X 4.8 ounces = 221 seconds. To replace heat lost to air during evaporation: 221/60 minutes X 14 seconds for each minute at boiling temperature = 52 seconds plus 52/60 minutes X 14 seconds per minute = 12 seconds for a total of 64 seconds. (assume vegetables and apple are 90 percent water, added water plus 40 percent of fruit and vegetable water should be removed) ------------------------------------ Cut, mix, and mash the fruit/vegetable mixture until as uniform as desired. If the peanuts have skins, remove the skins by pinching between two fingers. Mix the peanuts into the fruit/vegetable mixture. Let the dish cool for maybe 5 or 10 minutes before eating. Has enough calories, protein, and fiber for an entire light meal. For a large meal could serve a handful of trail mix or a small piece of fruit and a handful of cashew or almond or, perhaps, an ounce or two of meat. Definite roasted peanut, chestnut, and raisin flavors, sweet, tangy, and slightly bitter, thick pudding consistency. back to CONTENTS Apple lettuce spinach grain seed bean: 20081207b
3 ounces apple
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds
1 tablespoon (.3 ounce) non ground dried beans
1 tablespoon (.25 ounce) non ground wheat grains
or 2 tablespoons rolled oats
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 tablespoon peas or beans and 3 quarters cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes. ] Remove 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 eighth cup canned beans plus eighth cup water 1 eighth cup plus 1 tablespoon sunflower seeds, 1 tablespoon non ground wheat grains, and 3 eighths cup water. If boiling beans: [ When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender. Put the beans and remaining cooking water into 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: 2 teaspoons oil, 1 tablespoon (plus 1 teaspoon sugar if using lettuce) sugar, and 1 pinch salt. Mix. Heat, covered, in a microwave oven that has a rotissoire for 11 minutes and 55 seconds. ---------------------------------- Math: To bring to boiling temperature: 12.7 ounces X 20 equals 254 seconds. plus plus 5 seconds to begin heating. plus 25 seconds to heat dishes. plus 345/60 times 12 is 69 plus 69/60 X 12 is 18 equal total of 87 seconds heat losses to air. plus to evaporate excess water is (46 times 7.5) equals 345 seconds. dry weight is total weight minus total water (12.7 minus 9.6) 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: (9.6 - 2.1) = 7.5 ounces. formula assume fruit is 90 percent water, and all but 1 ounce 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) ----------------------------------- Uncover and allow to cool for 5 minutes before eating, removing the biscuit from the cooking dish and placing it in a metal bowl greatly speeds cooling. Bitter/sweet/sour/tangy, mild spinach flavor, firm biscuit consistency. back to CONTENTS Lettuce seed bean and Potato squash grain bean: 20100120e
Ingredients in Lettuce seed bean cake:
1 ounce cos or bibb lettuce pressed between towel to dry,
chopped into 1 inch pieces
1 tablespoon dried beans
or 1 eighth cup canned beans
1 tablespoon (.5 ounce) sugar
3 tablespoons (1 ounce) non roasted sunflower seeds
or 2 tablespoons non roasted 30 percent added oil sunflower
seed butter
or 3 tablespoons non roasted chestnut flour
plus 2 teaspoons canola oil
or 2 tablespoons roasted 30 percent added oil sunflower seed butter
or 2 tablespoons non roasted tahini
or 2 teaspoons canola oil
1 teaspoons (.15 ounce) canola oil
3 pinches salt
Ingredients in Squash potato grain bean:
1 ounce butternut squash, peel removed,
cut into 1 inch pieces
3 ounces potato
3 tablespoons (1.25 ounce) non bitter grain flour
1 tablespoon cup dried beans
or 1 eighth cup canned beans
1 teaspoon (.15 ounce) canola oil
2 teaspoons sugar
2 pinches salt in squash ring
1 half cup water (5 eighths cup added to potatoes, 1 eighth lost while heating)
total: 13.3 ounces, 8.2 ounces water
If using dried beans:[ Into a metal pan put 1 eighth cup dried beans and 1 cup water. Heat on a cooktop until boiling, cover, reduce heat to low, heat until the beans are soft and mild, 20 to 90 minutes depending on type of bean. ] Remove skin from potato to yield 3 ounces. Cut the potato into 1 quarter inch thick slices. Into a metal pan put the potato and 5 eighths cup water. Heat on a cooktop until boiling, cover, reduce heat to low and heat for 20 minutes. Cut 1 ounce lettuce into 1 inch pieces. Into a 2-cup or larger blender put: 1 ounce lettuce, 1 teaspoon oil, 1 tablespoon sugar, 3 pinches salt, and 1 quarter cup water. If boiling dried beans: [ When the beans are done heating, pour into a strainer to get rid of water. Put one half of the beans into the blender. ] Run until smooth. Put the greens slurry into a 3-inch diameter round casserole dish. Set the casserole dish at the center of a 8 inch diameter glass piepan. When the potato is done heating, remove from burner to cool for a couple of minutes. Into the blender put: 1 ounce squash pieces, 1 eighth cup beans, 2 teaspoons sugar, 2 pinches salt, and the potato with cooking water. Run until smooth, about 5 minutes. Put the squash slurry into a mixing bowl and add: 3 tablespoons grain flour, and 1 teaspoon oil. Mix. Either: [ Eat the food as is, if desired, warm by heating 30 to 60 seconds in a microwave oven. ] Or: [ Continue on for a version which is heated until firm. ] Pour the squash mixture around the casserole dish. Heat in a microwave oven until the squash biscuit ring is firm. Heat time is 12 minutes 30 seconds in a 1000 watt microwave oven for a firm biscuit. Or for a slightly soft biscuit, heat 12 minutes. -------------------------------- Math: (soft biscuit) Add 5 seconds for oven to begin heating. Plus 40 seconds to heat dishes. To bring to boil: 13.3 ounces X 20 equals 266 seconds. Water to remove is total water minus water left in (8.2 - 1.5) = 6.7 ounces. Plus to evaporate excessive water: 46 X 6.7 ounces water equals 308 seconds. To replace heat lost to air: 308/60 X 15 = 77 plus 77/60 X 15 is 96 seconds. (assume squash and potato is 80 percent water, lettuce is 90 percent water, leave 1.5 ounce water will be left in, mostly in pudding) -------------------------------- If desired, warm by heating 30 seconds in microwave oven. Has enough calories and protein to make a light to medium meal. For a large meal, add an ounce or two of fruit and/or vegetable, perhaps, also add 1 or 2 ounces meat. Lettuce biscuit, flavorful, has almost a roasted flavor; pleasantly: bittersweet, salty and tasty: mildly starchy; firm biscuit consistency. Squash biscuit, flavorful, moderate: fava flavor, squash flavor; slightly salty; mildly starchy; slightly bittersweet, tangy; moist and soft biscuit consistency. back to CONTENTS Lettuce grain seed peanut: 20081113e
1 ounce bibb lettuce 1 tablespoon retail roasted peanut butter, no trans fat 1 tablespoon whole wheat flour 1 tablespoon non roasted 30 percent added oil sunflower seed butter or 1 tablespoon nut or seed butter such as tahini 2 teaspoons honey or 2 teaspoons sugar 1 teaspoon sugarMix the honey, peanut butter, seed butter, and sugar in a portion and/or mixing bowl. Cut the lettuce into 1 half inch or smaller pieces and put into the bowl with the /peanut butter combination. Mix. Add the grain flour and mix. Very sweet, definite honey flavor, mild peanut butter and lettuce flavors, thick mash consisteny. back to CONTENTS
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