Source:  Alison Roman's recipe

Ingredients

• 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
• ¼ cup olive oil, plus more for drizzling
• 1 medium red or yellow onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 to 3 tablespoons harissa paste
• Three 15-ounce cans large white beans, such as cannellini, butter or great Northern, drained.  Try a mix of all three if you can.
• 4 cups vegetable or chicken broth
• 1 preserved lemon, thinly sliced, or 1 fresh lemon, halved, for squeezing
• Mix in 1 cup of chopped parsley, leaves and tender stems
• Serve up, sprinkling each bowel with some crumbled feta or other salty cheese, such as queso fresco or pecorino.

Method

1. This recipe does not use the crisper tray.
2. Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.
3. Set Speedi to sear/saute Hi5.  You will maintain this heat for the whole cooking process. 
4. Cook onion in pot with ¼ cup of olive oil the until onions are transparent.
5. Add garlic, and pepper.  Stir occasionally until the garlic and pepper are fragrant, 1-2 minutes
6. Add harissa paste  and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
7. Take 1/2 cup of the white bean mixture and mash them in a bowl.
8. Add mashed and whole beans to the pot.
9. Add the broth and reserved broc rabb stems. Bring to a simmer and cook for ten minutes.
10. Add brocc rabb and preserved lemon (or lemon juice).  Stir.  Cook 10 minutes or until the greens are wilted.
11. Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
12. Serve with crumbled feta and parsley, and with sliced, hard-boiled eggs, if you like.  Drizzle on some more olive oil.  

Notes

2002-02-20:  This is my first attempt at this recipe, and I made the following changes.

• I'm cooking for Julie, who does not like bitter greens, so I used broccoli instead of broc rabb.  Yup, I did chop the stems up into quarter-inch rounds.  Yes, in step 9 I added the sliced broccoli stems since they take time to cook, and then in step ten I simmered an additional 10 minutes so that the broccoli crowns were fork tender.
• I didn't have harissa paste, so instead I used two tbsp of ground harissa and three tablespoons of tomato paste.  Alternatively one could use 3 tbsp of tomato paste plus red pepper flakes to taste.
• The store didn't have butter beans, so I substituted a can of garbanzos.  When I did the mashing step, I didn't include the garbanzos, just the white beans.
• This came out good the first time.

Ingredients

• 1 cup dry green lentils
• 1 yellow onion, chopped 8.5 oz
• 1 can of coconut milk, about 13-14 oz.
• 1 tbsp olive oil
• 1 small banana, 4 oz, sliced into coins
• 2 cloves of garlic, minced
• 2.5 cups of water
• 1 tbsp hot curry powder
• 1/2 tsp salt
• 1 fresh apple, chopped roughly

Method

1. Remove the crispr tray.  For this recipe we will cook directly in the pot.
2. Set the Speedi to sear/saute Hi5.  This portion of the recipe we will be working with the lid up, not down.
3. Olive oil and onions into the pot.  Cook until translucent.
4. Add the curry powder and minced garlic and mix a bit.  Cook for a minute or two.  If the garlic becomes fragrant, that's enough time, but with the curry smell you might not be able to notice that.
5. Add coconut milk, water, banana, and salt.  Stir occasionally until the liquid starts to simmer.
6. Add lentils.  Stir occasionally until the mix starts to simmer again.
7. Turn off the Speedi.  Close the lid.  Set to steam for 25 minutes.  Check for doneness.  If the lentils are still too hard (unlikely), then give them another 5 minutes on steam.
8. Once cooking is done, mix chopped apple in with lentils and serve.

Source:  Ninja Speedi Quick Start Guide & Recipe Book

Ingredients

• 1/2 cup water, for steaming
• Nonstick cooking spray
• 1 package (16 ounces) extra-firm tofu,
• drained, patted dry, cut in 1-inch cubes
• 2 tablespoons cornstarch
• 1/2 cup Buffalo sauce

Method

1. Pour 1/2 cup water into the pot. Push in the legs of the Crisper Tray, then place the tray in the bottom position in the pot. Spray the tray with cooking spray.
2. In a medium bowl, add the tofu and cornstarch and gently toss until evenly coated. Then evenly spray the tofu with cooking spray. Transfer the tofu to the tray.
3. Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select STEAM & CRISP, set temperature to 390°F, and set time to 15 minutes. Press START/STOP to begin cooking; the unit will steam for approx. 3 to 4 minutes before crisping.
4. When cooking is complete, ensure tofu is crispy. If necessary, add more time to unit for crispier tofu. Transfer tofu bites to a medium bowl and toss with Buffalo sauce. Serve hot with blue cheese and vegetable stiks as desired.

Notes:  I was impressed with the crispy results.  I'm really not all that fond of tofu, but this works okay.  I'm half tempted to try a cinnamon sugar version.

Yeah, this version on YouTube was maybe three out of ten.

Source: https://www.sizzlingeats.com/chickpea-salad-with-feta/

Ingredients

• 15.5 ounces chickpeas drained
• 1/4 cup feta cheese
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• black pepper to taste
• 1/4 cup red pepper chopped
• 1 tsp parsley, fresh chopped

Instructions

1. Drain your canned chickpeas. Save aquafaba if you want.
2. Add chickpeas to a medium sized bowl.
3. Add in chopped pepper, and cheese.
4. Add in lemon juice, parsley, and oil.
5. Toss and chill, or serve immediately.

Ready in: 1hr 45mins
Serves: 8

Ingredients

• 1 (16 ounce) package dried black-eyed peas
• 6 cups water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 teaspoon sugar
• 1 ham hocks or 2 cups cooked ham, cut into small cubes
• 1 -2 jalapeno pepper, seeds removed and chopped

Method

1. Sort and wash peas; place in a large Dutch oven.
2. Add remaining ingredients and bring to a boil.
3. Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

2017-12-26: The seasoning on my Dutch oven apparently had gone rancid. Don't cook is such an event. It will cause your dish to fail. Gross. I threw it all out.

2017-12-27: Cleaned up my Dutch oven. Followed the recipe. Alas, the ham hocks available in my local Fry's Grocery are nowhere near as meaty as the ones I saw on YouTube. Next time I'll just use a pound of fried bacon. This batch is edible, though.

Haven't tried this yet.

Prep Time Icon prep time: 15 mins Cook Time Icon cook time: 20 mins (plus 10 minutes cooling) Serves 6

Salad Ingredients

• 8 ounces (about 1 1/8 cups) dried green or brown lentils
• 3 cups water
• 1 clove garlic, smashed
• 1 bay leaf
• 1 cup crumbled feta cheese
• 1 cup peeled and chopped carrots
• 1/2 cup dried cherries
• 1/3 cup slivered almonds, toasted
• 1/3 cup finely chopped red onion

Citrus Dressing Ingredients

• 3 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 cup almond oil or extra virgin olive oil
• Grated zest of 1/2 orange
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh parsley

Method

1. For salad: Bring lentils, water, garlic, and bay leaf to a boil in a medium saucepan. Reduce heat to medium-low and simmer until lentils are just tender, 15 to 20 minutes. Drain any excess water and discard garlic and bay leaf. Transfer lentils to a medium bowl and let cool 10 minutes.
2. Stir in cheese, carrots, cherries, almonds, and onion.
3. For citrus dressing: Put orange juice and lemon juice in a small bowl. Whisk in oil in a slow, steady stream. Whisk in orange zest, salt, pepper, mint, and parsley.
4. Pour dressing over salad and toss to coat. Serve with good toasted bread.

I wanted a quick and dirty dish of whatever I had in the cupboard. Here is what I did:

• Soften 1 chopped onion in 1 tbsp of olive oil in the bottom of a saucepan.
• Throw in some chopped garlic till it is fragrant, about a minute
• Mix in 1 tsp of curry powder. Cook for a minute or two.
• Drain the liquid from a 15 oz can of diced tomatoes. Mix in 1 tbsp of corn starch in the liquid. Stir until smooth. Add the liquid to the onion mixture. Cook until mixture thickens.
• Add the diced tomatoes and a 15 oz can of garbanzos to the tomato mixture. Cook until warmed through.

I didn't want to waste the rest of a can of coconut milk I opened, so I decided to improvise a curried lentil dish. Here's what I used:

Procedure Fry onions in olive oil until translucent. Add curry powder and cook for a minute or two. Add water, coconut milk, banana, and lentils. Bring to a boil. Reduce to simmer with lid tilted over pot and cook till lentils are soft, about 30-40 minutes. Stir every five or ten minutes to prevent burning on bottom, particularly once the bananas are dissolved. It made 4 cups of lentils, so that makes 186 calories per 1 cup serving. The result is a slightly sweet and slightly spicy dish. Tasty!

Last night I made the basic pinto bean recipe from p. 137 of “Special Mexican Dishes.” Turned out well. It's simple but time consuming. Next time I'll use half the amount of bacon grease, and maybe throw in some actual chopped bacon, fried up crisp. The beans tasted even better the next morning.