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

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.