Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Time to go green, the club is open
This week we're sharing green recipes. That is...recipes featuring greens. Collard greens, spinach, chards, bok choy, kale, mustard and beet greens, etc. So good for you and so versatile. Any course is fine. It can be a salad, a soup, a casserole, a side dish, bring it on!
Our Featured Cookie is The Big Head. I wonder if she's gonna be all fancy and cool and post awesome recipes. Whatevs!
Hey, guess what...the schedule is up! Time to make up a new one. I'll post separately!
Here's a great greens guide for ya: Visual Guide To Greens
They say it's not easy being green? I say they haven't met the RI Cookies!
Pam - Mom to Tyler David 10/23/94, Tristan Hal 3/11/06, Melinda Rose 7/22/07
Re: Time to go green, the club is open
This sounds really good: Colorful Chicken 'n Squash Soup
I've wanted to try this but Dan is against any main dish that has fruit in it
: Mango Pork Stir Fry
This is my favorite salad in the whole wide world: Strawberry Walnut Salad with Poppy Seed Dressing
One of my fav salads: Camy Salad
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
I made this a few weeks ago and it was so, so good!!
http://thepioneerwoman.com/cooking/2011/04/greek-salad/
Healthy Mac and Cheese with Sneaky Greens
1 pkg. egg noodles
3 c. fresh spinach, diced
2 T. butter
2 T. flour
1 1/2 c. chicken broth (vegetable broth is a good substitute if you want to make this vegetarian)
1 c. cheddar cheese
1 c. asiago cheese (or another sharp cheese of your choice)
1/2 c. diced ham
1 c. green peas, frozen
Bring a large pot of water to a boil. Add noodles and cook according to package directions.
While noodles are cooking, melt butter in a large skillet, over medium-high heat. Stir flour into melted butter then slowly add the broth and whisk until flour & butter are completely dissolved. Cook just until mixture starts to boil. Remove from heat and stir in remaining ingredients.
Three to four minutes before the noodles are finished, add the peas to the pot of water. One minute before noodles are finished, add spinach and diced ham to the pot of water. Drain noodles, peas, & spinach, then transfer to a large serving bowl. Pour cheese mixture atop and stir. Serve immediately.
Panko Crusted Green Beans with a Soy Garlic Aioli
Sweet and Tangy Strawberry Salad
Ingredients:
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
1/4 teaspoon paprika
1 dash Worcestershire sauce
1 quart strawberries
4-6 cups arugula, chopped into bite size pieces (you could also use two hearts of Romaine lettuce)
slivered almonds (optional)
1. In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
2. In a bowl, toss the strawberries and arugula. Mix with the dressing just before serving.
3 tablespoons olive oil
3 cloves garlic, minced
1/2 lb or so greens in season
1/2 cup grated Parmesan cheese
1/4 cup lightly toasted nuts (pine nuts, almonds or walnuts)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 lemon
In a pan large enough to hold the greens, heat the oil and saut? the garlic briefly, then add the greens. If you are using a mix of greens, add the tougher ones (like kale and collards) before the tender ones, like spinach. Cook until wilted. The time on this can range widely: for only kale, it may take many minutes, while spinach alone will only take a few seconds. If the greens start to stick, add a splash of water.
Scrape the cooked greens into the blender and combine with Parmesan, toasted nuts, salt and pepper, and finally, a squirt of lemon juice. If your blender has variable speeds, start slowly and increase gradually. Puree until silky smooth.
Serve over cooked pasta, with meat or fish, on crackers or toasted baguette as an hors d'oeuvre, or as a spread on sandwiches.
Will keep, its surface in direct contact with plastic wrap, in the refrigerator for one week.