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.

This is a minor variation of the "chicken paprika" recipe from "The Joy of Cooking."

Ingredients

• 2 large chicken breasts
• 1.5 tbsp butter
• 1.5 tbsp vegetable oil
• 1 cup finely chopped onions
• 2 tbsp Szeged paprika
• 2 cups of chicken broth
• 2 tsp flour
• 1 cup sour cream

Method

Cut chicken into largeish chunks. Heat butter and oil in pan. Add onions and paprika, fry till glossy and red. Add chicken and broth. Simmer covered for 30 minutes. Simmer uncovered till liquid reduces a bit. Add flour to sourcream. Add sourcream to pan a bit at a time and stir it in. Don't bring to a boil, but let the sauce thicken.

2020-03-28: This was my first attempt. I'm pretty pleased with it. Definitely a repeater.

The original recipe called for a 2.5 pound fryer, but I just used chicken breasts. I wanted thighs, but the store was out of them thanks to the coronavirus lockdown. If find myself wondering whether it would be better just to simmer it uncovered. I'll try that next time.

Ingredients

• 9-inch pie shell, cooled
• 2.5 lbs of Bermuda onion, sweet onions, or leeks
• 3 tbsp butter
• 3 eggs
• 1 cup sour cream
• 1 tsp salt
• 1/4 tsp ground black pepper
• (1 tbsp minced fresh herb or 1 tsp dill or celery seed)
• 4 strips of fried bacon or crumbled, cooked sausage

Method

• Preheat oven to 450°F.
• Melt butter in a heavy saucepan. Add the onions. Stir and cook over low heat until they are translucent. Cool them well.
• Combine and heat slowly until blended the eggs, sour cream, salt, pepper, and herbs. Pour mixture into the pie shell. Bake the pie in a 450° oven for ten mintues.
• Reduce the heat to 300° and bake until crust is light brown, about half an hour.

2020-10-28: Tonight I tried the recipe for the first time. I used the quick cornmeal crust from "Diet for a small planet." Poured in the onion mixture. I cooked it at 450° for ten minutes. The recipe said to add another 30 minutes at 300°, so I checked it at 25 minutes. Still too runny. I was cooking in a square Pyrex dish 8.5" by 8.5", which takes longer to heat, so I assumed I would have to adjust the cooking time. I added another 10 minutes. Still too runny. I added another 20 minutes. Still too runny. Added another 20 minutes. Still too runny. Added another 20 minutes. Okay, it's probably cooked now. Please, God, let me not kill me or my guests.

I put it in the fridge overnight. Ate it the next evening. Pretty good. Outside of slicing the onions, this is a quick and easy recipe.

• 2 cups yellow cornmeal
• 1/2 tsp salt
• 2 tbsp brewers yeast
• 3 tablespoons oil
• 1/2 to 3/4 cup of hot seasoned stock (or enough to make a stiff batter)

Preheat oven to 350°F. Mix and pat into an oiled deep 9-inch pie pan or cake dish. Bake for ten minutes before filling.

From "Diet for a small planet" by Frances Moore Lappé

2020-01-28: This is the first time I'm trying this crust. Truth to tell, I didn't think it would work. I didn't really believe the corn meal would hold together without an egg, but it did.

I didn't add brewer's yeast. By mistake I used an entire teaspoon of salt. I kept adding liquid until all the loose corn meal was gathered up, which probably took one cup or one and a quarter cups of water in total. One recipe I saw suggested that if you were cooking in a glass dish (as opposed to a metal pie pan) that you should reduce the cooking time by one quarter or one fifth. That sort of made sense to me since it would continue cooking for a bit when you took it out of the oven, so my 8.5 x 8.5 inch square Pyrex dish I put in for only 8 minutes. When it came out of the oven, it hadn't browned, but it looked like it would work. I was quite surprised.

The crust worked well. I made it too thick on the sides, so cutting the driest top part took some elbow grease.

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 to 2 pounds lean ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar or wine vinegar
• 1/2 teaspoon ground cinnamon
• dash nutmeg
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt

Method

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8. (Source)

Notes

• If your beef isn't lean, leave out the olive oil.
• Most of the heads of cabbage in my store are pretty big. I used only 1/2 a head both times, and it worked great.

2013-05-22: This turned out pretty good. Definitely a repeater.

2013-05-27: Made it again today. Really pleased. This will now be a regular dish because it is so easy. Next time around I might use half ground pork.

Somehow, though, I'd like to make it a bit more hearty and savory. Not quite sure what is missing. Could probably thinking the sauce with some corn starch. Some carrots and celery would probably make it more savory, but I'm not sure how that would work with the cinnamon, but it would probably be okay.

2013-07-13: still in Russia. Made another variation on this. This time I didn't use cabbage, but rather a pound of sweet yellow peppers. (Would have preferred spicy ones.) Half ground pork, half ground beef. Skipped the cinammon and nutmeg. Instead used a tablespoon of ground chipotles.

2014-05-14: spices this time

• 1 tbsp ground cumin
• 1 tsp turmeric
• 1 tsp ground red pepper
• 1 tsp ground black pepper

Good. For guests I would take it down to 1/4 or 1/2 tsp of red pepper.

2014-11-29: spices this time

• 1/4 cup sweet hungarian paprika
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground red pepper
• 1 tsp salt
• 6 cloves of garlic, minced

This was a good spice combo. I had added 1/2 cup of hot water to the recipe. Next time to make it thicker, avoid that. If it doesn't get thick enough, use tomato paste instead of tomato sauce. And if that doesn't work, maybe some corn starch to thicken it.

2015-12-04: this time I used:

• 1 tbsp of ground chipotle
• 1 tsp of ground cumin
• 1/2 tsp of black pepper
• 1 tsp of salt

Good stuff.

2016-10-02: This time I thought I would replace the tomatoes and tomato sauce with a can of green enchilada sauce, add four sliced raw jalapeños (seeded), added some cumin and I deleted the vinegar, salt, cinammon and nutmeg. In other words, I Mexicanized the dish. I like it. May repeat.

I recently downloaded an e-book entitled “Atkins Low Carb Diet Recipes” by Adam K. Randle. This recipe was the first one I tried. The book cost all of $1.99, so if I get even one repeatable recipe from it, it will be good. Actually, I think I'll get a bundle from this one.

So this recipe, Jello-Cream Mold, is kind of white trash. The gelatin is sugar free, but you add cream cheese and cream. You let it cool overnight.

The flavor is okay, but it tastes somehow... hm, how do I phrase this... hollow, I suppose. Real sugar has a flavor that its fake counterparts just don't have.

I'm making picadillo again. Tonight's version has a lot more tomato and potato than the recipe originally called for. The calorically significant ingredients are:

Divided into four portions, that comes to 446 calories a serving, which is okay for the main course of the main meal of the day, assuming your side dishes are more sensible.

I have made rosemary elixir and peppermint elixir... and I have a Thai basil plant on my porch... Hm. How would that turn out? So I decided to again adapt the recipe for ginger elixir from Rachel Matesz's cookbook. First I tried it without sweetener. Uninteresting. Then I threw in stevia. Kazing! That worked great! Such an interesting flavor. I will certainly make it again.

Last night I decided to try something different. I had previously made and really enjoyed ginger elixir following the recipe in Rachel Matesz's cookbook, and it struck me that it would be interesting to try with rosemary. I have a rosemary plant growing on my porch, so I gathered some stems from the plant, and stripped off about four loose handfuls of leaves. Threw the leaves into the blender with two cups of boiling water. Pureed. Added two more cups of boiling water. Allowed to sit for half an hour. Once that was cool, I poured the liquid into a pitcher through a strainer and added four more cups of filtered water along with a couple eyedroppers' full of stevia. Refrigerated it overnight. Voila! Rosemary elixir!

This morning I'm drinking my first cup. I like it. The potent herbal smell and flavor is surprising at first. It reminds of the reaction I first had to horehound candy or anise lozenges. It's a bit of a slap in the face if you are not used to it, but it tastes good once you get past the "Mama never made anything like this" phase. I'll doubtless make it again.

Today I made braised chard using the same recipe from Cook's Illustrated.

Divided into four, that makes 130 calories per serving. Very tasty. I threw in a couple tepines, too, but that doesn't really affect the calorie count. The chard had an almost buttery taste to it.

Chard doesn't have the bitter taste of mustard greens, so I think in the future I may just eat in raw in salads.