Tag Archives: sides

Cumin-Spiced Meatballs with Couscous and Roasted Carrots

4 Jun

ground beef
1 onion
ground coriander
powdered garlic
salt and pepper
one package of Near East pine nut couscous
chopped green scallions
carrots, peeled and cut into 1″ pieces

Preheat the onion to 425 degrees.

Toss the carrots in a little olive oil and salt and pepper and spread o a baking sheet.  Bake for about 30 minutes.

In the meantime, chop the onion and place the pieces into a hand blender or food processor with the spices (and don’t skimp on the spices!).

Blend the onion until you get an “onion paste”.

Put the ground beef into a large bowl and add the onion paste.

Mix together and form small meatballs.

Fry the meatballs in a little oil in a cast iron skillet, until cooked through.

Meanwhile, prepare the couscous according to the package directions.  When done, add in the chopped scallion.

Serve all together.  This goes great with a tzatziki or other yogurt-type sauce. Also you can freeze the extra meatballs.


Polish-style Beets

26 Apr

cream or sour cream, probably greek yogurt will work too
salt and pepper

Wash the beets and cook them in boiling water until fork-tender.

Let cool and then peel the skin off.

Using a grated shred the beets into a large bowl (I like to use the larger grater setting).

Meanwhile heat a pan with a little oil or butter.

Cook the shredded beats in the pan, with a little sugar and salt and pepper to taste.

After a few minutes, add a dash or scoopful of of cream/sour cream/yogurt, mix to incorporate, and then serve.

Polish-Style Cauliflower

24 Feb

This was SO GOOD.

1 head of cauliflower, washed and cut into florets
1/3 to 1/2 a stick of butter
handful of chopped and washed parsley
salt and pepper

Bring a large pot of salted water to a boil.

Add in the cauliflower florets and cook until tender, about 10 minutes.

In the meantime, preheat a skillet and melt the butter.

Stir in the breadcrumbs and parsley to get a thick consistency which will coat the cauliflower. (You could probably sub some of the butter for olive oil but I haven’t tried it).

When done, add the drained cauliflower to the skillet and toss in the breadcrumb/parsley mixture.


Matt’s Mom’s Potato Salad

3 Feb


The first of the awesome polish recipes I will try to learn from Matt’s mom!

5 medium potatoes
3 medium or 2 large carrots
1 can of peas, or 1/2 a bag of frozen peas
3 large kosher pickles
2 hard boiled eggs
mustard (of your choice)

Peel the potatoes and carrots.

Cube the potatoes but leave the carrots whole.

Boil them in a large pot of water until tender, but sill firm.

In the meantime, hard boil the eggs.

When the potatoes and carrots are done, drain and set aside to cool (mix in the frozen peas a this point to help cool).

Once cool, cube the carrots and add back to the potatoes.

Cube the pickles and add to the mix.

When the eggs are done, cube and add to the mix.

Season the whole mixture with plenty of salt and pepper, then add in mayo and some mustard for taste, to get the right consistency.

Transfer to a large bowl and refrigerate.

*This makes a HUGE serving, enough to last 2 people for about 4-5 days.

Baked Salmon with Cranberry Almond Wild Rice

19 Oct

Sorry for the poor photo quality.  I was lazy.

For the salmon:

soy sauce
garlic (fresh or powder)
fresh or ground ginger
brown sugar
sesame seeds

Preheat the oven to 350 degrees.

Place the salmon in an olive-oil coated baking dish.

To each salmon add a little soy sauce.

Sprinkle on the cayenne, garlic and ginger (if fresh just spread it on).

Add on some brown sugar (if you like it sweeter add more, if not, add less.  I added about a tablespoon per filet).

Sprinkle on the sesame seeds.

Bake for about 15 minutes or until cooked through, depending on the size of the fish.

For the rice:

wild rice/brown rice mix
broth (vegetable or chicken)
dried cranberries
almonds, chopped
frozen peas
salt and pepper

Cook the rice in the broth according to the directions, but add the frozen peas in at the last minute so hat they barely cook.

When cooked, mix in as much cranberries and chopped almonds as you’d like.

Add the salt and pepper to taste.

Healthy Takeout – General Tso’s Chicken with Brown Fried Rice

15 Oct

This is sooooo good and can be used for beef as well!  If you’re a person who doesn’t fail every time trying to stir fry tofu (unlike me), I bet this would go great with tofu too.

Marinade adapted from here.

For the protein (This marinade works for about 1 chicken breast, or 0.5 lb beef):

1/4 cup brown sugar
3 Tbsp Hoisin sauce (I did without it this time because I had none left and the sauce was still great!)
3 Tbsp rice wine or white vinegar
3 Tbsp ketchup
1 tsp cornstarch
2 Tbsp soy sauce
1/4 cup water
3 Tbsp fresh ground ginger
dry chili flakes

Make the marinade by mixing everything together.  Add your chopped meat to this and let sit while you prepare the fried rice.

For the fried rice:

freshly cooked brown rice
canola oil
chopped onion
chopped garlic – a lot of it! (I do about 2 cloves per person)
frozen mixed veggies (carrots, peas and green beans)
soy sauce

In a large pan, heat some canola oil until hot.

Add in the onion and garlic, and stir fry for about 30 seconds.

Add in the rice and stir.

Let cook for about 2 minutes, then add in the frozen veggies.

Stir and let sit for about 3-4 minutes to let the bottom get a little crispy.

Drizzle some soy sauce over the top, tasting a little as you go so you add the perfect amount for your tastes.

Cook a little longer, and then transfer to a bowl to let sit covered with foil.

In the same pan, heat some more oil and strain the protein from the marinade.  Add only the protein to the hot oil, leaving the marinade to the side.

Cook for 2 minutes, then add the rest of the marinate.  Let simmer until thickened to the right consistency.

I like to serve this with a lot of rice and a well made in the center with the chicken or beef.

Lemon Garlic Orzo

14 Oct
Lemon Garlic Orzo

 I’ve found that sometimes it is easier to not give direct measurements for certain recipes, because tastes differ and to utilize different serving sizes becomes too complicated.  So this recipe is one of those; all about personal preference and eyeballing.


fresh, chopped garlic
extra virgin olive oil
lemon zest
fresh chopped parsley
grated parmesan cheese
cream (optional)
salt and pepper

Cook the orzo in salted, boiling water.

When done, drain in a colander and put the pot back on the burner.

Heat the olive oil, lemon zest and the garlic, for about 30 seconds.

Add back in the orzo and toss everything together.

Add in the parsely, salt and some pepper.

Stir in a little cream if you’d like, and top with some parmesan cheese.

I served this on tip of some wilted kale and it was an awesome lunch!