in the event of a nutrition emergency, break glass - the NN recipe seed vault

because after the Franchise Wars of 2012 all that will be left of the global food supply will be sustenancefood and secret cheese. we will combat them with secret kale.

I really like wafu dressing as a healthy alternative to the usual balsamic/EVOO vinagrette:

1/2 c soy sauce (I use low sodium tamari here)
3/4 c rice vinegar
1/4 c sugar
1 tbsp sesame oil
1 tbsp sesame
a splash of water till not too tart/salty

Good on baby spinach alone. But if you like the taste of those seaweed salads at sushi restaurants, try it on a wakami/cucumber salad. Soak 6 tbsp of dried cut wakame (sold for about $1.60/bag as "Fueru Wakame" in Asian markets) in water, drain, rinse, drain, and mix with a razor sliced peeled cucumber. Drizzle wafu over, serves 4. All yer minerals and carrotenoids, filling, practically no calories.

― hypermediocrity (Derelict), Thursday, September 17, 2009 3:46 AM (1 month ago) Bookmark

Wash and pat dry a large bunch of kale. Pull the leaves off the stems and save the stems for soup. Cut the leaves into large pieces, place in a bowl and add one tablespoon of olive oil. Toss and lightly coat the kale. Place the kale on a rack on a cooking sheet and put it in a 250 degree F oven for no more than 20 minutes. Remove kale from oven and let cool. It will be nice and crunchy and so much better for you than potato chips.

― Mr. Que, Monday, September 28, 2009 3:55 AM (1 month ago) Bookmark

Last night's summer squash was great: halve them lengthwise, spray with a thick coat of olive oil, then add face down to a large non-stick pan (for which you have a cover) at high heat. After 4-5 minutes, the interior face will be browned. Add 1 chopped scallion per squash and enough water to deglaze the whole bottom and cover. Let it steam for 4 minutes til al dente, turn off the heat and sprinkle with salt and pepper. So much better than the oversteamed squash with butter I knew as a child.

― You Are All Sanpaku (Derelict), Tuesday, September 29, 2009 10:17 PM (1 month ago) Bookmark

Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings

3 medium zucchini, or about 4 cups shredded
2 zucchini flowers (optional; adds a bit of color)
Some coriander or basil leaves (optional: adds flavor)
1 cup chickpea flour
1 tsp. salt
1 tsp. garam masala
1/2 tsp. hot red chili powder
1/2 tsp. curry powder
Olive oil for cooking
Equipment needed: a non-stick frying pan

Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.

Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.

Cut into wedges, and serve hot or at room temperature.

Ingredients
3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra-virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh cilantro or fresh parsley leaves, minced
Directions
1Combine lemon juice and water in a small bowl or measuring cup.
2Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
3Set aside 2 tablespoons chickpeas for garnish.
4Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
5Scrape down bowl and continue to process for 1 minute.
6With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
7Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
8Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
9Drizzle with olive oil and serve.

Tried that? Now try this. While you're making a hummus, just add a whole bunch of cilantro, chopped to 2 inch lengths, to the blender. And replace the lemon juice with lime. You've now found one of my favorite condiments, a lower fat alternative to guacamole dip.

― You Are All Sanpaku (Derelict), Monday, September 28, 2009 10:56 PM (1 month ago) Bookmark

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I use salted)

In a medium sized mixing bowl whisk together all of the dry ingredients. Next stir in all three glorious cups of cheese.

In a separate bowl, whisk egg, milk, and butter together. When mixed thoroughly, pour the milk mixture into the dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins in a 375 degree oven for 20-25 minutes.

Makes 12 delicious muffins.

Love,
Pioneer Woman

iddle Eastern Stew

3/4 cup dried chickpeas, picked over, washed and drained (I used 1 can of chickpeas)
2-3 tbsp olive oil
3 tbsp finely chopped onions
2 cloves garlic, finely chopped
3/4 lb potatoes, cut into chunks (I used 3 medium potatoes)
1 medium carrot, cut into slices (I used 2 medium carrots)
4 canned plum tomatoes + 1 cup liquid from the can
1 1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp sugar
3 tbsp finely chopped parsley (I used coriander for more flavour)

Soak the chickpeas overnight in cold water to cover by about 3 inches.

In a medium pot, bring the chickpeas and 2 1/2 cups of water to the boil. Cover, lower the heat and simmer for 2 1/2 to 3 hours, or until the chickpeas are very tender.

Heat the oil in a medium pan over a medium-high heat. Add the onions and stir and fry until the onions are brown around the edges. Add the garlic and stir for 30 seconds. Put in the potatoes, carrot, chickpeas with their cooking liquid, tomatoes, tomato liquid, salt, thyme and 1/2 cup of water. If the tomatoes are very tart, add the sugar to taste. Bring to a boil. Turn the heat down to low, cover and cook gently for 45 minutes. Sprinkle parsley over the top before serving. Serve hot.

Serves 4 - 6

what is that one doing there lol xpost

SALT MILK BUTTER

3 cups of cheese

shakin my dang head, thank god you are not in the recipe HQ of norway

Chickpea Stew with Six Vegetables

Ingredients
5 Tbs olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 C dried chickpeas, soaked & cooked, cooking liquid reserved
1 28oz can plum tomatoes, finely chopped, liquid reserved (regular diced tomatoes fine also)
2 med waxy potatoes, peeled & cut into 1-inch pieces
5-6 Tbs finely chopped parsley
5-6 Tbs finely chopped cilantro
2 1/2 - 3 tsp salt
2 tsp cumin
1 1/2 tsp coriander
1 tsp ginger powder
(Optional) pinch safron
(Optional) 1/4 tsp cayenne
1 med sweet potato, peeled, halved lengthwise, cut crosswise into 1-inch pieces
3 small carrots, peeled & cut into 1-inch pieces
1 lg zucchini, halved lengthwise, cut crosswise into 1-inch pieces
Directions
Heat oil in large pot over med-hi heat

Cook onion 5 mins (begins to brown around edges)

Cook garlic 1 min (golden)

Add chickpeas, 1 1/4 C reserved cooking liquid, tomato liquid + enough water to make 2 1/2 C liquid, tomatoes, potatoes, parsley, cilantro, salt, cumin, turmeric, ginger, saffron, cayenne.

Bring to a boil, cover, heat on low for 20 min.

Add sweet potato & carrots, boil, reduce heat, cover, cook on low for 10 min.

Add zucchini, boil, reduce, cover, for 7-8 mins, or until zucchini is tender.

Serve with hot/garlic sauce.

secret cheese guys ;)

I did 2x the appetizer recipe in the Veganomicon. Ingredients: 8+ nori sheets, 2 cups dry sushi rice, 1 avocado, 2 green onions, rice vinegar, sugar (for the last two I used a sushi rice vinegar seasoning), 8 oz package tempeh, toasted sesame seeds, veganaise (or mayo for omnis). You'll need one of those bamboo sushi rolling tools.

I cooked the sushi rice (2 c rice, 3.5 c water) in a rice cooker, while steaming the tempeh for 10m, diced. Meanwhile, slice the scallions lengthwise, and the avocado into 1/4 width slices.

Once done, mash the tempeh with 3 tbsp veganaise + 1/2 tsp cayenne, adding more if you like pepper. For the sushi rice, mix in your rice vinegar + sugar in a larger bowl. I found 4 tbsp of the premix "rice vinegar + mystery sugar" mix was adequate. From the books recipe 4 tbsp rice vinegar + 2 tsp sugar would be fine.

For assembly, keep a bowl of water at hand to wet your fingers, and over each sheet of nori (layed on the bamboo sheet), spread a small snowball of rice thinly accross the bottom 2/3's of the sheet, then add add the tempeh + mayo in a thin line, then a couple of avocado slices and 2-3 green onion slivers. Roll up from the bottom tightly, and use damp fingers to wet the loose nori sheet to append to the roll. I don't think this bit of sushi roll making is something you can do well on first try, you have to do it once, and observe. Eat the mistakes. And the non-photogenic ends of your rolls.

Cut the rolls into 1 in lengths. They'll survive in the refrigerator for at least 2 days, little worse for wear. Serve with a little wasabi paste in soy sauce or tamari.

― Dérive (Derelict), Monday, October 5, 2009 3:06 AM (3 weeks ago) Bookmark

Vegetarian Kale Soup

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste
Directions

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Just had this fairly nutritious dinner: 1 blanched onion + 4 tomatoes drizzled with extra virgin olive oil and lemon, some blanched broccoli, grilled sardines with a little bit of olive oil and an orange for dessert.

― amarillo fat (jim), Wednesday, September 30, 2009 1:13 AM (1 month ago) Bookmark Suggest Ban Permalink

^^^ that is a perfect dinner.

― cutty, Wednesday, September 30, 2009 1:14 AM (1 month ago) Bookmark

srsly a+ sprouts prep is:
cut in half
toss in olive oil and herbs of yr choice
roast in 450 oven, turn halfway through
sprinkle on some salt
eat

they caramelize and are amazingly good!

― tehresa, Monday, October 12, 2009 2:35 AM (2 weeks ago) Bookmark

bought sprouts today iirc

There are also commercial veggie patties that are horrid beyond belief: Dr. Prager's patties, for example, are mashed potato pancakes with steamed veggies mixed in. In general, I prefer the idea of marinating portabello caps in a ziplock bag and bringing them to the family cookout.

One recipe I tried that was good (from the Veganomicon) was black beans, wheat gluten, and bread crumbs, with the flavor fleshed out with cilantro, garlic, onion, and tomato paste. There it is again. Vegans on a gluten-free/celiac diet will have a rough time with meat substitutes.

― The artist formerly known as Derelict (Sanpaku), Wednesday, October 14, 2009 4:49 AM (2 weeks ago) Bookmark

Elmo: my advice is look around for a carrot ginger soup recipe. The pros do this with $30 handheld immersion blenders (next paycheck, perhaps). But food processors will work. Or just great a bunch of carrots and find a moroccan carrot raisin salad recipe.

Food processors are actually much more useful for grinding fresh ground beef (see Alton Brown) than for any meat substitute, tbh. I make veganaisse, pesto sauces, and hummus in mine, most of the time.

― The artist formerly known as Derelict (Sanpaku), Wednesday, October 14, 2009 5:14 AM (2 weeks ago) Bookmark

1 lb. sliced carrots
1 c. chopped onion
1 c. chopped celery
1 tsp. ginger, chopped
5 c. chicken broth
2-3 tbsp. lime juice
2 tbsp. butter
In 2 tablespoon butter put carrots, onions, ginger and celery. Saute about 5 minutes until soft. Add 5 cups broth, bring to boil, then simmer for 20 minutes. Blend in food processor until creamy. Add lime juice and chill.

NB: I googled the above recipe, so it is not NN approved. beware of the 2 tbsp. butter

i like using curry powder for everyday cooking because if it's just me i'm pretty lazy. but i'm thinking paste might not help. you can do vindaloo paste and stuff but if it's just for basic curry recipe try getting unground cumin, coriander, and mustard and frying them in hot oil before you put the food in. then add turmeric and cayenne pepper and mix around. or you can grind the seeds with mortar and pestle or coffee grinder and mix them yourself. but that's only if it's staleness that's the problem.

― steamed hams (harbl), Wednesday, October 14, 2009 7:10 AM (2 weeks ago) Bookmark

Ethiopian Ful

Ingredients (use vegan versions):

1 can cooked fava beans
1/3 cup olive oil
1 tablespoon cumin
chili powder to taste
1 chopped tomato
1 chopped chili pepper
1/2 chopped small onion
fresh, good bread, like baguettes or finger rolls

Directions:

Boil fava beans (include liquid from the can) in saucepan, then lower heat and simmer. Mash and cook down until similar to the consistency of refried beans.

Add oil, cumin. Cook for 15 minutes over low heat. Add chili powder until it reaches desired spiciness.

Serve in bowls, garnishe'd with chopped tomatoes, onions, and peppers. To eat, use fresh bread to scoop.

We ate this for breakfast every day in Ethiopia. It is a traditional African/Muslim breakfast dish, and there are probably many variations, but this is the way its made in Addis Abeba.

Momofuku Brussels Sprouts

- serves 8 as a side dish -
Ingredients
For Brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds. (I used dried and halved the amount.)
For puffed rice (optional)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Procedure
1. Preheat oven to 450°F with a rack in the upper third of the oven. Trim and halve the Brussels sprouts, toss with oil, and roast, cut side down on baking sheet, for 20-35 minutes, depending on size and desired taste. They should brown but remain somewhat firm.
2. Meanwhile, stir together the ingredients for the dressing in a small bowl.
3. If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.
4. When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro, and puffed rice if using.

warning contains potatoes

Warm Potato Salad with Sardines

Ingredients

4 ounces Potato (two medium) (Yukon Gold or red potatoes work best)
1 can Sardines (about 4 oz), water-packed, drained
Dressing:
1 tsp Olive oil, preferably extra virgin
1 tbsp Red onion or scallions, chopped
1 tbsp Balsamic vinegar or apple cider vinegar
1 tbsp Parsley (chopped)
1 tsp Mixed herb and spice blend
Optional, but recommended:
1 tbsp Fresh grated ginger root
1 clove Garlic, chopped

Preparation

Cook the unpeeled potatoes in boiling water. Peel while still warm and sliced in to thick slices or chunks. (Use a dish cloth or paper towel to hold the potato, balance on a fork and remove the peel with a sharp knife.) Whisk the salad dressing and toss with the warm potatoes, then fold in the sardine. Add a little salt and pepper if you think the dish needs it. Garnish with cherry tomatoes, if you like, and serve.

Cook's Notes

Ingredient Notes: Balsamic vinegar is much stronger than apple cider vinegar, but it adds a wonderful, complex taste that many people love. If you find it too strong, stick with a milder vinegar, like apple cider. The ginger and garlic make very nutritious (and tasty) additions. If you have them on hand and have a minute or two to work them in, it's definitely worth the trouble.

Great additions to this salad: Chopped walnuts; diced apple; diced tomato or cherry tomatoes; chopped hard boiled egg; steamed baby spinach leaves; diced red pepper; toasted pine nuts.

Nutritional Information: Per serving: 163 calories 8 g total fat (3 g sat) 28 mg cholesterol 12 g carbohydrate 10 g protein 1 g fiber 79 mg sodium

Recipe: Sardine and pine nut furikake
This makes about 8 tablespoons. Each tablespoon is about 40-50 calories, depending on how well you get rid of the oil the sardines are packed in.

2 cans (each can containing about 4 ounces / 120 g of sardines; a little more or less doesn’t make a big difference) sardines packed in oil
2 garlic cloves, finely chopped
2 tablespoons pine nuts
1 tablespoon of dry sherry or whisky or sake (optional, but the alcohol does take away a lot of the ‘fishy’ smell that some people don’t like)
2 tablespoons Worcestershire sauce
Lots of freshly ground black pepper
Pinch of dried red chili pepper flakes (leave out if you don’t want it spicy)
Drain the sardines completely. Pat the oil off the fish with paper towels. If you leave too much oil on the fish, they end up tasting as they’ve been deep fried, which isn’t exactly unpleasant but not really ideal.

Heat up a dry non-stick frying pan. Dump in the fish, and break them up with a spatula. As they cook and dry out, keep breaking them up until they form fine flakes. Add the chopped garlic about halfway through and keep stirring. Your objective is to dry out and crisp up the fish without burning it.

When the fish is fairly dry and fine, add the sherry or whisky or sake. Stir until the liquid has evaporated - this only takes a few seconds. Add the Worcestershire sauce and stir until this has also been absorbed and evaporated.

Add the pine nuts, and stir around until they are toasty brown. Add the black pepper and chili pepper.

Remove from the frying pan into a bowl (or the nuts will keep cooking and may get burned). Let cool completely before storing in an airtight container in the refrigerator. It will keep for up to a week.

i'm too cold to cook, i think i have to get a pizza

― steamed hams (harbl), Saturday, October 17, 2009 7:49 AM (1 week ago) Bookmark

A classic kale recipe is Portuguese red potato, kale, & italian sausage soup (for veg*ns: fennel & hot pepper, or start with good stock).

I tried Deborah Madison's recipe for greens a week ago, which calls for chiffonade cut and blanching in simmering water for 10 minutes before draining, and adding to the saute pan. It seemed to reduce bitterness dramatically. Next week maybe I'll try that with a soul recipe with raisins, orange juice, and lemon zest in the pan.

― Sanpaku, Sunday, October 18, 2009 4:55 AM (1 week ago) Bookmark

Curried Kale Omelet

Ingredients

Olive oil, butter or coconut butter
½ to one bunch of locally grown lacinato kale
2-4 farmers market fresh eggs
½ teaspoon or curry seasoning mix from Juliet Mae Fine Spices
Sea salt to taste

Optional:
Cayenne pepper – a touch
Local Chevre Goat Cheese
Seasonally available California ripe avocado
Cooking Process

Wash and chop the kale as fine or coarsely as you like. Take 2-4 eggs and whip them up nice and airy with a fork or wisk in a bowl.

Using a frying pan, sauté the chopped kale in either olive oil, butter or coconut butter for 5 minutes. (Coconut butter tastes the best, but is not a local product. The other two can be found locally and taste great). While sautéing, add curry seasonings and salt as per your preference. I recommend a ½ of teaspoon of curry seasonings per bunch of kale. If you use less than a full bunch, adjust accordingly. If you like it a little spicy, add cayenne to taste to your kale.

Remove the kale from the pan. Use the same pan and add additional olive oil, butter or coconut butter – about ½ tablespoon. Make sure that the whole bottom of the pan is coated with the butter or oil. Whip up the eggs one more time before putting them into the pan. Once the eggs are nearly finished, put the kale inside and turn half of the eggs over on itself to make an omelet.

Once you are done, put the omelet on a plate and if you would like, add some fresh chevre goat cheese on top and/or sliced avocado, this makes for a delicious hearty breakfast or brunch. East and West Gourmet’s sweet pepper sauce goes great with the combination – drizzled on top of the omelet for a sweet and spicy twist! Grab a farmers market fresh and seasonal piece of fruit, slice it or section it, and you’ve got a delectable combination!

btw this was good:

saute 1 medium onion (chopped), 2-3 cloves garlic (minced), some ginger (minced)
add about 1 T curry powder*
put in:
1 large red potato, cut in about 1/2- or 3/4-inch pieces
1 large yam, same
1 hueg carrot, same
1 cup leftover mashed roasted butternut squash
1 cup red lentils
5 cups water
2 veg bouillon cubes
salt & pepper

cook until the vegetables are done.
*prob put in some cayenne if the curry powder is not the hot kind.

― steamed hams (harbl), Monday, October 19, 2009 10:14 AM (1 week ago) Bookmark

i'm too cold to cook, i think i have to get a pizza

― steamed hams (harbl), Saturday, October 17, 2009 7:49 AM (1 week ago) Bookmark

― 囧 (dyao), Thursday, October 29, 2009 10:31 PM (1 minute ago)

LOL

oh add 2 bay leaves to that last recipe

here's an awesome granola recipe. note: i am not a nazi

http://www.epicurious.com/recipes/food/views/Melissa-Hoteks-Granola-242864

― pariah carey (Mr. Que), Thursday, October 22, 2009 4:44 AM (1 week ago) Bookmark

1/2 cup vegetable oil
1/2 cup mild honey or maple syrup
1 cup raw wheat germ
1 tablespoon pure vanilla extract
3 1/2 cups old-fashioned oats
1 1/2 cups chopped mixed nuts (almonds, walnuts, and pecans)
2 cups mixed dried fruit (cranberries and raisins or other dried fruit)

preparation

Preheat oven to 375°F with rack in middle.

Stir together, oil, honey, wheat germ, vanilla, and 1/2 teaspoon salt in a large bowl, then stir in oats and nuts.

Bake 15 minutes, then stir and continue to bake, checking and stirring every few minutes, until golden brown, about 10 minutes more.

Stir in dried fruit and cool to room temperature

made this tonight: http://www.grouprecipes.com/21414/red-lentil-and-yam-curry.html

― am0n, Friday, October 23, 2009 8:18 AM (1 week ago) Bookmark

Red Lentil And Yam Curry Recipe

Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
2 medium yams (or sweet potatoes, peeeled and chopped in large cubes (about 1/2-1")
1 bay leaf
4 cups chicken stock
2 cups red lentils, rinsed and picked over
4 tablespoons fresh cilantro, finely chopped
salt and freshly ground black pepper

Directions
In a heavy bottom pot or Dutch Oven heat oil and onions over medium low heat, add a pinch of sugar and a pinch of salt. Cook them until they start to caramelize then add the ginger, curry powder, garlic, sweet potato or yam and bay leaf. Stir for a minute until it becomes fragrant and then add the water or stock and then stir in the lentils. Cover and simmer over medium low for 18-20 minutes until yams and lentils are tender. Adjust for seasoning - you will likely need salt. Stir in cilantro and serve.

here's a recipe for beet slaw- the dressing might work

honey
vinegar
oil

I think the honey would go good with the carrots as well

http://www.foodnetwork.com/recipes/alton-brown/beet-slaw-recipe/index.html

― brownie, Friday, October 23, 2009 3:47 AM (1 week ago) Bookmark

Ingredients
Vinaigrette:

* 1/4 cup red wine vinegar
* 2 tablespoons honey
* 1/2 teaspoon black pepper
* 1/4 teaspoon salt
* 1/4 cup olive oil
* 6 ounces goat cheese, crumbled
* 2 tablespoons lemon juice
* 4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
* 2 cups jicama, peeled and cut into sticks
* 3 cups fennel, cored, halved, and sliced with mandoline
* 1/4 cup grated onion
* 1 Asian pear, halved, cored, and sliced with a mandoline

Directions

In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

http://img.foodnetwork.com/FOOD/2008/08/13/av-alton-brown.jpg

purple potatoes are great, i might attempt a purple potato and leek soup

potato/leek soup is the best. this one doesn't use cream http://simplyrecipes.com/recipes/potato_leek_soup/

― am0n, Wednesday, October 28, 2009 3:37 AM (2 days ago) Bookmark

Potato Leek Soup
INGREDIENTS
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
METHOD
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Serves 4-6.

thanks to the schef, here is a nom fish recipe - elmo, you could try something similar w/ your sauce!
http://thingsiate.tumblr.com/post/226013820/martha-stewart-is-perfect

― tehresa, Thursday, October 29, 2009 3:09 AM (Yesterday) Bookmark

Cod Provencal

Ingredients:

4 cod (or tilapia or etc. - you should know the replacements here for white fish) fillets, skinned
1 lemon, halved
1/2 - 1 tsp kosher salt
black pepper
2 tbsp olive oil
2 small onions, chopped
2 garlic cloves, thinly sliced
1 small zucchini (green or yellow is fine), thinly sliced
4 medium ripe tomatoes, diced or sliced (you can use canned tomatoes too, it’s about the equivalent of a 16ozish can, drained)
2 tsp thyme
You will need a dutch oven or similar oven-proof pot to make this recipe, so make sure you have it before you start up. Preheat your oven to 400F and place your fish fillets in a large tupperware or on a plate (something you can cover that is large enough to hold the fish without bending them). Squeeze the lemon on top and refrigerate for a half hour while the oven preheats.

Take out the fillets and sprinkle with about 1/4 tsp salt and some pepper. Heat 1 tbsp oil in the dutch oven over medium heat and then add your onions, cooking until golden brown (about 12 minutes). Add the garlic and cook for 2-3 more minutes and remove from the heat. Top the oil/onion/garlic mixture with half the zucchini slices, tomatoes, and thyme. Drizzle with 1 1/2 tsp oil (you can eyeball this really), sprinkle with 1/4 tsp salt (again, you should eyeball this), and season with pepper. Place the cod on top and then layer the remaining zucchini, tomatoes, thyme, oil and salt on top. Season again with pepper.

Now stick this in the oven, covered, for 10 minutes. Open up, try to wiggle it around and spoon some juices back on top, and then bake some more, without the cover this time, for 15 minutes.

THEN YOU EAT IT. You can serve this with some delicious bread to soak up juices and it’s great. You’re welcome!

oh shit

― leigh exodus (country matters), Sunday, March 22, 2009 3:54 AM (7 months ago) Bookmark Suggest Ban Permalink

the tilapia, baked first with lemon, oregano and olive oil, then in red wine, with a chopped tomato, onion and spring onion garnish, was not the problem

the cockles, cooked in the red wine sauce, were not the problem

the fresh crab was not the problem...it was in fact very nice

the problem

the problem

oh shit

― leigh exodus (country matters), Sunday, March 22, 2009 3:56 AM (7 months ago) Bookmark Suggest Ban Permalink

shoot me

― leigh exodus (country matters), Sunday, March 22, 2009 3:56 AM (7 months ago) Bookmark Suggest Ban Permalink

the problem was the fact i drizzled everything

everything

with a sauce

this sauce was made by

oh god

it was made by putting an entire box of thornton's luxury chocolates into a saucepan

yes

into a saucepan

and adding

shit

adding an entire wheel of camembert

pungent, ripe camembert

and then melting the lot over a low heat

adding quite a lot of cognac in the process

and yes

the fish and the seafood

was coated

in this unspeakable concoction

― leigh exodus (country matters), Sunday, March 22, 2009 3:58 AM (7 months ago) Bookmark Suggest Ban Permalink

this was to feed a family

a FAMILY

― leigh exodus (country matters), Sunday, March 22, 2009 3:59 AM (7 months ago) Bookmark Suggest Ban Permalink

i am the lowest of beings

― leigh exodus (country matters), Sunday, March 22, 2009 3:59 AM (7 months ago) Bookmark

~LOL~

good thread

excellent thread

Dissappointing thread. I thought this was the NIN recipe seed vault...

Roasting is the preferred way to prepare brussels sprouts. Slice in half, drizzle with olive oil, salt, black pepper, place cut side down on a baking sheet, and roast at 400 F for 15 to 20 minutes. Add minced garlic and toss 5 minutes before done if you please.

― Deliquescing (Derelict), Wednesday, November 4, 2009 12:38 PM

pro tip from guy at brownie's grocery:

the entire exchange went like this

"let's the real ketchup"
"Heinz isn't on sale"
"if it's not on sale then I bail"

― brownie, Wednesday, November 4, 2009 8:13 AM (Yesterday) Bookmark

chili garlic sauce:

-A couple handfuls of small, fresh, spicy chili peppers
-Three or four cloves of garlic
-Quarter cup of white vinegar
-Tablespoon of sugar
-Teaspoon of salt
-4 bell peppers
-One or two sugarcube-sized pieces of fresh ginger
-A blender

Stem the chili peppers, coarse chop the garlic. Add everything except the bell peppers to the blender. Puree superfine. Slice a few bell peppers, add and blend. Keep adding bell peppers to taste; you'll probably want to add a bit more sugar too.

Add the bell peppers a bit at a time. Last thing you want is for this to be un-spicy.

making harbl's squash/lentil soup now

^^^delicious iirc!

good!

next time i think less yam and more squash.

also it is fun that i used a purple potato and though the outside gets whiter, when you bite or break it, the inside is still purple and looks cool w/ the orange soup. it's like clemson soup!

that justbento site is very good. here's a quinoa recipe I'm gonna make tonight:

Recipe: Quinoa, Parsley and Pepper Salad

You can double, triple or more the recipe very easily. This makes about 4 cups of salad.

* 1 cup (220ml) dry quinoa (= about 3 cups of cooked quinoa)
* 2 cups (440ml) water
* 1 vegetable stock cube
* 1 large red or yellow sweet pepper
* 2 small hot red chili peppers
* 1 garlic clove
* olive oil for cooking
* 1 large bunch parsley (to produce about 1 1/2 cups chopped and loosely packed into your measuring cup)

Dressing:

* 2 to 3 Tbs. lemon juice (start with 2 and add more to your taste)
* 2 Tbs. extra virgin olive oil
* dash soy sauce
* salt, pepper

To cook the quinoa: Rinse it briefly under running water, then put into a pot with the 2 cups of water and the vegetable stock cube. Bring to a boil, then put on a lid and lower the heat. Let cook for about 15 minutes until the water is almost all gone. Take off the heat and let rest with the lid on for about 5 minutes. Drain off any excess water (there shouldn’t be much at all) by putting the quinoa in a sieve or colander and shaking. Put into a bowl to cool down.

In the meantime, chop up the sweet peppers; de-seed and chop up the chili pepper. Finely chop the garlic clove. Sauté the vegetables with olive oil and a sprinkling of salt, until the vegetables are limp. Take off the heat.

Chop the parsley up finely.

Combine the dressing ingredients and mix in well with the quinoa. Add the cooked vegetables. Add the parsley (you should add it when the quinoa is not hot any more, to preserve the bright green color) and mix well.

Taste, and add a little more salt, pepper or lemon juice as you see fit.

This keeps well in the refrigerator, well covered.
Nutritional information (approximate)

Per cup (about 210g): 350 calories, 12g fat, 9g protein, 47g carbohydrates, lots of fiber and vitamins A, C, K and more
Notes

Parsley is a very nutritious food, with more goodness in it than most green vegetables. Don’t just use it as a garnish - put tons of it into soups, stews, salads and so on.

The vegetable stock cube and the soy sauce add a bit of umami, which perks up the bland flavor of quinoa quite a bit.

If you are a quinoa fan, this quinoa kedgeree is also recommended, though for bento make sure the fish is cooked through.

I also see some of you have been posting recipes to the main thread without updating this one. I don't have time to update this ;_; future generations will suffer

i made derelict's wafu cucumber wakame salad tonight :) i pan fried tempeh to put on top!

kale pesto recipe
You'll need:
One bunch fresh kale (local and organic if you can)
1/2 C. nuts - (note: I'm not a big fan of pine nuts, so I use a mix of roasted salted almonds and cashews. You should feel free to use pine nuts **shudder** or walnuts or hazelnuts or whatever nuts you've got in the cupboard.)
1/4-1/2 C. Extra virgin olive oil
4-6 cloves fresh garlic
Juice of 1/2 lemon (optional)
1/2 C. ground Parmesan cheese (you can leave the cheese out if you're making vegan pesto or if you're freezing for future use. Add cheese after thawing.)
Salt and freshly ground black pepper

A food processor with chopping blade attachment

1. Start with a pile of fresh, washed kale that has been stripped from the stems. Save the stems for soup or stir fry.
Pile of kale

2. Peel and trim 4-6 cloves of garlic.
four cloves of garlic

3. Chop: 3/4 C. of nuts in a food processor until it resembles, um... this:
Ground nuts in robo

4. Add 1/4 C. of extra-virgin olive oil, garlic and cheese and lemon juice (if using) and process again until it all reaches a similar consistency - but not long enough to make a funky nut butter consistency.

5. Blanch: Toss kale into 2 quarts of salted water that has reached a rolling boil. Continue cooking until water returns to boiling and kale has softened a bit.
Blanch(e Dubois)

6. Refresh: Move the kale from the pot to a colander and rinse with cold water until greens are cool to the touch. Using your hands, squeeze the water from the kale and place into the food processor.
squeezed kale into robo

7. Process once more until it looks like pesto, adding more olive oil for consistency, and salt and pepper to taste.
Pesto in robo

8. Serve as a pasta accessory (natch) or as a sandwich condiment, zingy dip for vegetables, or any way you add an earthy, garlicy, nutty flavor to something. Enjoy!

http://www.homegrown.org/profiles/blogs/kale-pesto-recipe

I am going to make this over the weekend:

Peppers Roasted with Garlic, Basil, and Tomatoes

made a pretty good roast chicken breast the other night

dunno if kale pesto is really nazi ;_;

why? the cheese is optional, and yeah it's got oil but good oil and really you only use a pretty small amount of pesto when you're eating it (imo)

yeah, surely it can be doctored to be totally nazi!

ok. have you tried it without cheese? might be too kaley for my taste. could try nutritional yeast to it instead maybe. i made basil-mint pesto w/ nutritional yeast once and it was ok.

i think if you have nuts you might not necessarily need to add anything else even if you leave out the cheese.

i think i get it now and it reminds me of sort of recent nyt recipe for some kind of walnut sauce for pasta? but i now that i think about it i think it had cheese :/

you should try a fesejan sauce (walnuts and pomegranate paste) w/brown rice

is persian?

yes! it's pretty amazing.

lol i haven't actually made it, harbl! i found it while doing some vegan recipe searching and thought it looked tasty. i've never even tried kale!

i got this out of the library once and never made anything from it, lazy http://en.wikipedia.org/wiki/Najmieh_Batmanglij
but i have her silk road cooking and it's great. not 100% nazi but adaptable.

oh haha. you should try kale! it's not my green of choice but everyone else loves it

oh i pasted the wrong link, i meant her "new food of life" i think

we don't have it in nz, and i've seen it at the supermarket here but it looks... tough. like, a weed or something. maybe i will give it a go!

yeah it seems to tough and not flavorful enough to make a pesto because i am used to basil pesto but probably since it has enough garlic and lemon it's just a background thing

do not eat the stalks, obv. stick with the leaves. anything that is stalk or stalk-like, just toss it out. steam or sautee the leaves. kale w/orange or cranberries is good.

i obviously can't read because it says to cook the kale first. not so tough then.

oh know what would be good instead/in addition? spinach pesto

word

i feel like spinach might be weird. i'd probably try kale first.

i've had spinach pesto on a baked potato with feta before - it was pretty tasty

sometimes basil pesto is a bit strong for my liking.

had cilantro pesto once that was awesome

cilantro pesto is a great sandwich spread, i think it would be kind of weird in a lot of other pesto contexts though. spinach pesto is a+ but i am obsessed with spinach lately.

cooked this tonight, pretty nice winter food:

2 large white potatoes, diced (and peeled if desired)
1/2 lb. green beans, cut into 1-inch sections
1 small yellow onion, chopped fine
2 cloves garlic, minced
1 small jalapeño or serrano pepper, seeded and minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15-oz. can stewed tomatoes
1/2 teaspoon fresh lime juice

Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.

Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

i didn't use peppers of any sort, tho - just put a couple of drops of tobasco in

any good recipes for spinach-as-main-focus? all the ones I've found so far tend to be "put some spinach in this thing you make out of cheese and cream and flour and bacon grease"

would like to try something beyond the usual sautee

my favorite thing to do is to use spinach as a rice/carb substitute. for example, curried chicken over fresh baby spinach - it wilts a little as you eat it and is pretty awesome.

hm that sounds good!

you could do it saag-style with your protein of choice (my method uses a bit of yogurt so would be unacceptable for strict nn standards but there are lots of variations)

what about spinach salad? just slice some red onion really thin, maybe have some tomatos, some croutons and make a nice balsamic vinaigrette. if yr frisky put some avocado, feta or chevre; or anchovies even

oh perhaps hard boiled egg as well

yeah I have been eating baby spinach salad a lot too - that combo does sound good

love spinach salad w/ sardines

^^^ate that yesterday!

also: made this quinoa salad for a gluten-free, vegetarian dinner party. i used green onions instead of red, and decreased salt/increased lemon/decreased olive oil in the dressing. i also added a little fresh mint. i made 1.5x the recipe but ended up with a lot of extra dressing (which is fine because it will be good on salads). it was really good! they ate it all!

i guess the recipe should go here since it's a recipe thread.

Salad:
1 cup Quinoa-rinsed
1/2 of a Red Onion-sliced
2 whole Tomatoes-chopped
1 Cucumber-peeled and chopped
1/2 cup fresh Basil-chopped
1/4 cup Pine Nuts-quickly toasted in a dry pan until fragrant and set aside for garnish

Dressing:
4 Garlic Cloves-minced
1 1/2 teaspoons Lemon Juice
3 tablespoons Balsamic Vinegar
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Sea Salt
1/2 teaspoon Dijon Mustard
1/4 cup Extra Virgin Olive Oil

Directions:
1) Bring 2 cups of water to a boil, add Quinoa, cover and simmer over low heat for about 15 minutes or until water is fully absorbed. Set aside and let cool.

2) Whisk together all dressing ingredients except Olive oil. When combined, slowly whisk in Olive Oil, a little at a time to allow oil and vinegar to mix.

3) Toss all salad ingredients with dressing and garnish with Pine Nuts.

Curried butternut squash soup a la me: (made this last night on the fly, it turned out great and made about 4 generous servings)

*Peel, halve, seed, and cut a butternut squash into chunks
* Peel and cut an onion in half and peel 2 garlic cloves
*Put this stuff onto a baking sheet, drizzle with a little olive oil
*Place baking sheet into a 375 degree oven for about 20-30 min until veg are softer and smell great
*Heat a little more oil in a pot, put the roasted veg/garlic in there with:
salt, pepper, about an inch of fresh grated ginger root, a large spoonful of your favorite curry powder (i like maharajah curry from the spice house)
*Stir for a while
*Cover with chicken or vegetable broth, allow to boil, simmer for 10 min or so or until very soft but not disintegrating
*Blend until smooth
*Taste, add s/p/curry if necessary
*Eat

top with some chopped mint if you're feelin it, maybe some toasted almonds if you want a crunch

note: Curry can be subbed for thyme or sage if you don't like curry, also curry needn't be spicy, though i like the spicy kind. http://www.thespicehouse.com/spices/maharajah-style-curry-powder

this http://www.herbivoracious.com/2009/10/southernstyle-collard-greens-veganized-recipe.html is alright i think. i can't tell if i like it. maybe you will.

You star, harbl, I just bought some collard greens at the farmers' market today and was going to try to find something to do with them. I have mushrooms too, not shiitake but still...

kale soup, revised from dyao recipe because do not want potatoes. Excellent for cube dwellers with microwave access, add cooked quinoa after heating for the protein. I know it's getting warm for soup but it is cold here and I might eat this all spring anyway, at least until the fresh veg grows up here for salad time.

Ingredients:

2 TBSP olive oil
1 yellow onion chopped
2 TBSP chopped garlic
1 bunch KALE, stems removed and leaves chopped
3 large carrots sliced fairly small
Chicken or veg stock or bouillion mix (I found one with no MSG at WF, it's the Glace de Poulet, comes in a tiny gelatin cup, bit pricey but OMG and this is a lot of soup)
7 cups water
1 15oz can diced tomatoes drained
1 15oz can canneloni beans drained
2 TBSP Italian seasoning

Heat the olive oil in a large soup pot, add onion and garlic and sautee until transparent. Add carrots and kale and stir around for a couple of minutes.

Stir in water, bouillion, tomatoes, canneloni beans and Italian seasoning. Simmer on medium for 25 minutes or until the liquid is taken up to your liking. Don't forget to add already cooked quinoa to your soup after heating and before eating if you need protein in your meals YOU DO.

I've lost ten pounds eating this for lunch (unfortunately, since I wasn't trying to lose weight, only trying to lose hate). Just trying to get my green fix in and not big on dinner. This might also work with the collards, if you try it please report back.

nazi thread-posting discipline breaking down!

-------

So I made some pasta the other night that I thought I'd share. It was super yum. Salty and delightful.

1 Serving of cooked Soba noodles (preferably the 100% buckwheat kind)

+ sauce made of the following:
- 2 tbsp of minced garlic (simmer in about a tbsp of olive oil in a saucepan)
- 1 can of (preferably) organic diced tomatoes
- 4 tbsp of (preferably) organic tomato paste
- Half a tin of sardines mashed in
- 3 tbsp of fresh basil (add in at the very end)
- 1/2 cup of white kidney/cannellini beans
- Dash of cayenne
- Dash of lemon juice

― homosexual II, Wednesday, May 12, 2010 3:07 PM (3 hours ago) Bookmark Suggest Ban Permalink

I'm about to try this sardine-centric recipe:

I finely dice part of a red onion (or slice up some spring onions), add whatever fresh herbs are handy (at the moment, a bit of dill and parsely) plus a good amount of dijon mustard, add some olive oil, maybe some diced bell pepper, a bit of lemon juice or vinegar, salt and pepper, drop in the sardines, and mash it all up. I then eat it atop fresh bell pepper slices, or celery, or wrapped in a leaf of chard or kale or cabbage. Healthy, pretty tasty and very fast and easy, though I'm still tweaking it. (Would also be great on crackers or toast but, as I mentioned in the original question, I'm trying to avoid excess carbs)

Which I found in this thread of sardine-centric recipes:

http://ask.metafilter.com/95523/What-are-the-tastiest-ways-to-eat-canned-sardines

Wish fresh sardines were more common here. Sounds delicious.

― i✧✧@hyperr✧✧✧.o✧✧ (lukas), Wednesday, May 12, 2010 6:45 PM (0 seconds ago) Bookmark

OK I've made this a couple of times and I am lousy at cooking but it turned out OK. Not strictly NN because 1/4 cup goat cheese. Leave the cheese out. Anyway:
One pot kale and quinoa pilaf:
Serves 2-4
* 2 cups salted water
* 1 cup quinoa (I use the red kind)
* 1 bunch lacinato kale, washed and chopped into 1" lengths (I use regular kale 1.5 cups chopped0
* 1 meyer lemon, zested and juiced (I use regular lemon juice)
* 2 scallions, minced
* 1 tablespoon toasted walnut oil
* 3 tablespoons toasted pine nuts (hello you will have to toast these so it should be called "one pot and an oven. And a big bowl."
* 1/4 cup crumbled goat cheese (Oh come on a little won't kill ya)
* salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Good reheated for work lunch etc.

a quick basic sandwich which is good for a quick fix and quite tasty too:

2 pieces of whole wheat multigrain bread
spread almond butter on one slice
spread fig preserves on the second
layer thinly sliced apples in the middle
grill on grillpan

~enjoy~

Hey I made the Chickpea Stew with Six Vegetables from dyao 10/29/09 and it is A+; and I can barely cook. Not NN approved but the anti-inflam spices must counter the tomatoes/potato because after eating this I can jump rope, was having a hard knees time w/ it before. Yum A+. Now I want to quit my job and spend my days making these awesome recipes but money would be a problem.