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Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens--collards, kale, turnip greens. In fact, I don't think this truly needs a main course. It would be great with baked sweet potatoes or polenta. I got the recipe from The Noshery. Dan's requested birthday dinner--hard to say no to a request for collard greens, especially when they're only $0.69 a (huge) bundle at Cub! 2 bundles collard greens 1/2 lb ground beef 1 large onion, sliced 3 Roma tomatoes, seeded and diced 1 beef bullion cube in 3/4 c. boiling water 1 Tsp. Maggi seasoning (or soy sauce) 3 cloves garlic, minced 2 tsp. ginger, minced 2 tsp. cumin seed 1 tsp. ground coriander 1/2 tsp. allspice 1 tsp. sugar 1 tsp. vinegar salt to taste oil for cooking Wash the collard greens thoroughly. Grasp the stem in one hand and pinch the leaves together in the other and pull out the stems. Lay the

What to do when you have some leftover long grain rice and you want some spice? Fried rice, Indian style. You can make it vegetarian, or add some meat or shrimp (leftovers work great). You could also mix in some peas or cooked lentils at the end. 3-4 c. leftover long-grain rice 1 jalapeno, sliced 2 tsp. whole cumin seeds 2 tsp. black mustard seeds  2 cloves garlic, minced 1 Tbsp. ginger, minced 3 green onions, sliced 1 Tbsp. turmeric 1 tsp. black pepper 1 chicken boullion cube 1/2 c. boiling water 1 Tbsp. tamarind sauce 1 c. cooked meat chunks (optional) 1 tomato, diced 2 eggs  handful of cilantro, chopped salt to taste oil for cooking Heat a large nonstick pan, adding a generous amount of oil. Add the cumin and mustard seeds and heat until they begin to sizzle and pop. Add the ginger, garlic, jalapenos and the white part of the green onions and fry until lightly brown. Add the turmeric and black pepper and toss to combine. Break up the rice so it is loose,

I was looking at all of the beautiful winter squash at the farmer's market but at the same time I had a craving for Indian food. Looking around online, this recipe was the most appealing, since it has both a lot of veggies and some protein sources. I personally like it a bit spicy to clear out the sinuses in winter. I have altered the recipe for this from the one here a little bit. That website calls this a North Indian recipe -I honestly have no idea. If you're feeling ambitious, you could make breads to go along with it, but I personally liked it quite a bit served on basmati rice cooked with a single star anise pod. Ingredients: 1 Tbsp oil, 1 Tbsp butter 1 large onion, in thin slices 1/2 large butternut squash, skinned 3/4 c. red lentils 3-4 c. water or broth 1 can chickpeas, drained and rinsed 3/4 c. greens (spinach/arugala/etc.) Juice of 1 lemon 2 Tbsp. chopped cilantro 2 Tsbp. chopped mint Spice mixture (best if you use whole and grind them) 1/

I snuck this hearty stew in on a cool and cloudy September day before predicted 100 degree highs--must be Indian summer. Lots of wonderful fresh fall veggies from the local farmer's market (everything one dollar!) and herb garden. I made the beef broth from scratch (to celebrate my new chest freezer), but the strong, earthy flavors would shine through just fine with bouillon.The textures will be best if you make the stew in this order, but this could be adapted for crock pot. 2.5-3 lbs. stew beef, 1" cubes 3 small onions, in chunks 4-5 Roma tomatoes (or 2 Tbsp. tomato paste) 2 c. carrots, cut bite-sized 1.5 c. pearled barley 2-3 quarts beef broth 1 bundle turnip greens 1 sprig fresh rosemary 2 cloves garlic, minced 2 Tbsp. dry sherry 2 Tbsp. butter + 1 Tbsp. oil 2 Tbsp. flour 1 tsp. black pepper 2-3 Tbsp. salt 1 tsp. paprika Sprinkle the beef cubes with some of the salt and pepper and toss with the flour and paprika. Heat the butter and oil in a dutch oven

Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it's got tons of flavor! 3-4 pork chops, whatever cut you enjoy 2 stalks lemongrass 5 cloves garlic 3 shallots 2-3 red chili peppers 3 Tbsp. fish sauce 3 Tbps. brown sugar 2 Tbsp. black soy sauce 1 Tbsp. oil 2-3 tsp. salt 1 tsp. black pepper Pat the pork chops dry, set them on a plate, and salt lightly. I find it's easiest to control the salt in the marinade if you salt the meat directly. Pound the base of the lemongrass stalks with something heavy to break them up a bit. Slice into 1/2" pieces and then chop in the food processor. Add the garlic, shallots, and chili peppers and chop until fine textured (will be a little fibrous from the lemongrass). Add in the remaining ingredients and process until well combined. Test the flavor and adjust if needed. The marinade should be the texture of

So this isn't really a recipe of our own so much as a link, since Melanie and I don't change the recipe at all, let alone enough to justify reposting it. We did use some herbs de provence last time, which was nice too. This is one of those really simple one-dish meals that turns out amazingly every time, it's got a nice mix of veggies, starch and protein, and it's gluten free. Obviously, you don't need to use the brand name sausage from the recipe, especially if you live down the street from Kramarczuk's, but it is pretty tasty. Here's the Sausage Potato Bake from Recipe Girl.

Let's face it: samosas are delicious but a P.I.T.A. to make. Why bother with the pastry crust? Just eat the filling! These are a great side dish, perfect for potlucks, and if you're really ambitious you can use it as a savory pastry filling. 3 lbs potatoes (can be any kind, peels can stay on small reds or Yukon gold) 2 stalks celery 1/2 small onion 1/2 c. frozen peas 1 jalapeno pepper 3 green onions 1 stick butter 1 Tbsp. black mustard seeds 1 Tbsp. whole cumin seeds 2 tsp. fresh ginger 1 tsp. turmeric 1 tsp. black pepper 1 pinch hing powder OR 1 clove garlic, minced loads of salt Boil the potatoes in well-salted water until tender, then drain. Smash them up a bit with a spoon. Dice celery, onion, and jalapeno very small. Slice green onions into little rings. Heat the butter in a large pan until it is bubbling. Add the pinch of hing--it should sizzle. (If you are using garlic instead, add it later with the ginger instead) the mustard and cumin seeds and s

Japanese curry is its own food category, different than Thai or Indian curries. It is a revelation in easy home cooking--just don't fight the packaged-food-ness! The "secret" is to follow the directions on the package. Serve with good white rice and Japanese pickles (all these things can be found at United Noodle). The curry comes as solid blocks (like a chocolate bar) that you break into your curry pot. There are many brands, such as "Java", "Vermont", and "Golden Curry"...all seem to be good, and "hot" is not hot at all, so get that one if you want a slight heat. I made the batch in the photo with tonkatsu , but it can be accompanied with any protein or just eaten plain. As you can see, pickles are a large part of the appeal for me, but don't worry if you can't find them. 1/2 package of Japanese curry blocks 3 large potatoes 2 large carrots 1 medium onion 1/2 c. water Something like that...just free-form i

This is a wonderful salad made with cooked vegetables and a zingy dressing. It's great as a side dish and keeps well for several days. It's also colorful and well-suited to Minnesota vegetables! Try to cut everything into 1 cm cubes (except for the peas of course). I probably could have diced these better--but taste was outstanding! Vegetables 1 can beets (or 1-2 beets cooked and peeled) 2-3 red potatoes, skinned boiled just until cooked 2 carrots, boiled until tender 1/2 red onion 1/3 cup dill pickle or cornichons 1/3 cup frozen peas 3 green onions 1/4 cup finely chopped fresh dill Salt and pepper to tate Dressing 3 Tbsp. red wine vinegar (or pickle juice) 1 tsp. sugar 1 Tbsp. whole grain mustard 1/4 cup safflower oil or light olive oil Soak the diced red onions in cold water for 30 seconds and drain (to lessen the bite). Combine cooked, cubed vegetables with, peas and dill. Add dressing and salt and pepper, and toss gently. Let marinate for at least

I'm posting this as an add-on to Alex's Kushari recipe--it's really good on top of kushari, but it's also a great side dish in general. This is for a dry style chickpea with Indian spices. It is also dirt cheap! Chana masala on top of kushari. 1 can of chickpeas 3 Tbsp cooking oil 1 Tbsp black mustard seeds 2 tsp whole cumin seeds 2 tsp minced ginger 2 cloves garlic, minced OR 1/4 tsp hing powder 1 tsp ground turmeric 1 tsp ground black pepper 1/2 tsp red pepper flakes, to taste  Optional: chopped cilantro I recommend doing this in a non-stick pan. Don't allow the spices to burn, or they will taste bitter. Start by draining the chickpeas so that they have time to dry on the outside. You can pat them dry further with paper towels. Heat the oil until very hot. Add the black mustard and cumin seeds until they begin to pop, stirring occasionally. Add in the hot pepper flakes, ginger, and garlic (or hing) and allow them to sizzle, but take care not

This is a very simple and easy recipe for when you either have lots of leftover rice, or when you have almost nothing fresh in the house but a full pantry. It's a traditional, cheap Egyptian dish, and while I still haven't visited Egypt, I'm told I make it pretty close to the original. It's a pretty complete meal, it's tasty, and it makes a lot with little effort. I'm giving the recipe as if you're making it from scratch - if you already have one of the ingredients leftover, just add it in towards the end, so it can absorb some of the heat from the other ingredients. Ingredients: 1 c. brown lentils 1 c. white rice 1 c. elbow macaroni (Optional: 1 can chick peas, cooked a little to soften further OR use Chana Masala for extra spice!) 1 large can diced or crushed tomatoes (28oz) 2 Tbsp diced garlic 2 Tbsp white vinegar Crushed red pepper to taste S&P (Optional: squirt or two of  vodka to bring out the flavor of the tomatoes) 1 large onion

This was inspired by a dish served at a local Indian restaurant, and then based on techniques from this very different curry. I'm still developing it, but it turned out so well I thought I'd post the version I made tonight. Ingredients 1/2 onion, minced 1/2 tsp black mustard seeds (optional) 3 cloves garlic 1.5" segment of ginger root, peeled 1 tsp. cumin seeds 1/2 tsp. turmeric 1 tsp. ground black pepper 1/4 tsp. ground cayenne pepper 4 cardamom pods 1/4 c. blanched, peeled almonds 1/4 c. roasted, unsalted cashews 1/2 c. water  1 can coconut milk  1 large pinch saffron, soaked in 1/4 c. warm water 1 cauliflower, cut into small flourets 2 chicken breasts, cut into thin pieces Smoosh the garlic and ginger root together - I did this in a mortar and pestle, you could probably achieve a similar effect with enough mincing with a knife. Blend the almonds, cashews and water in a food processor until it makes a smooth liquid. In a mix of 1

I just made this salad up, but it turned out so well as an accompaniment to Indian food that I thought I should post it. It's quick and easy to make, and for those who don't like American cucumbers, you can often get the "burpless" smaller varieties at Middle Eastern and Indian grocery stores. Ingredients 1 large cucumber, skinned and cut into thick slices (halved depending on cucumber size) 1/2 tsp cumin seeds 1/2 tsp black peppercorns 2 Tbsp rice vinegar 2 Tbsp warm water 1/2 tsp sugar 1/2 tsp minced fresh cilantro Grind cumin seeds and black peppercorns in a mortar and pestle. Pour in vinegar, water, sugar, and mix. Pour over cucumber slices, and garnish with cilantro.

These are truly a labor of love, but the payoff is delicious (also, they freeze well). You could make these with any meat (ie shredded chicken) or even just potatoes or cheese. This uses hot water pastry crust, which rolls out like a dream and holds up well to chunky fillings. The dough I used for these is slightly different than my previous version , so I will post the full recipe. The yellow pepper paste (ají amarillo) I used adds a very nice medium spicy flavor to the filling. I found it at Sun Foods, and it is probably available at most Latino markets. Makes 50 6" empanadas Beef Filling 2-3 lb beef chuck roast 4 medium red potatoes 1/2 c. frozen peas 6 green onions 1c + 2 c. beef bullion 2 packets unflavored gelatine 1/4 c. chopped parsley 1/4 c. aji yellow pepper paste (optional) OR 2 Tbsp. tomato paste + 3 Tbsp. hot water + 1/2 tsp. cayenne 2 Tbsp. white vinegar 2 Tbsp. salt 1 Tbsp. sugar 2 tsp. black pepper Optional additions: Hard boiled egg sl

This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: - olive oil - 1-2 onions, diced - parsley and cilantro, a handful of each, minced (these can be stored in the freezer to keep them on hand) - celery, if on hand, about one stalk diced - tomatoes (I like to use at least 28 oz. canned crushed tomatoes for convenience. If you prefer to use fresh tomatoes, then remove the skins first, and then dice them. To remove skins, I would drop tomatoes in boiling water for about a minute, until the skins start separating by themselves.) - red pepper, black pepper, salt, ginger, cinnamon (optional: saffron, cumin, turmeric, ras al-hanut Moroccan spice mix) - chicken, beef, or lamb (optional -

Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, salt, and red pepper flakes. 2) Roast, stirring once, until golden brown and tender, about 25 min. Let cool. 3) In food processor, purée cauliflower with yogurt and lemon juice. Season with salt. 4) Transfer to serving bowl. Garnish with red pepper flakes. Serve as dip with radicchio or endive (separated), carrot sticks, crackers, etc. * This dip only gets better as the flavors meld. Store in refrigerator for about five days. * Nutrition Information: This recipe serves 4. Per serv. 142 cals; 8 g fat (2 g sat fat); 5 mg chol; 13 g carb; 135 mg sodium; 6 g protein; 4 g fiber

I've been bugging mom for ages to give me this recipe, only to find out a) it doesn't actually involve hatomugi , and b) it's super simple and easy. Combine the following ingredients in a slow cooker, set to cook for 10 hours or so overnight: 1/2 part barley 1/2 part oats 4 parts water (maybe a little more depending on cooking time, mine got a little dried out sitting on warm for an extra few hours) Salt Serve with brown sugar in the morning. Really sticks to the ribs. Served with brown sugar

This sounds a little weird perhaps, and there are some haters out there who can't abide sweet with savory. But haters gonna hate, and this side dish turned out really well - I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming. Ingredients 1 head kale, coarsely chopped 2 shallots, minced 1/4 onion, minced 2 medium cloves garlic, split into 2 pieces each 2 Tbsp olive oil for sauteing 1/2 cup chicken (or veggie) broth 1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that's what I had) 1-2 Tbsp dried cranberries 2-3 Tbsp red wine vinegar S&P Preparation In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to

These should really be called dinosaur eggs! These are a beautiful and simple accompaniment to a meal. They can be stored for several days. Make them with Congee to add some protein if you are feeling under the weather. Looks beautiful after 1.5 hrs simmering! They would have been darker if I let them steep overnight. Eggs with delicious congee . Perfect when you need something comforting and easy to digest. This is a simple recipe but it takes time. Scale up as needed for more eggs. 6 eggs 2 Tbsp. of black tea leaves(I used pu-erh) 1/4 c. light soy sauce 2 pieces star anise 1 small stick Vietnamese cinnamon 2 Tbsp. brown sugar Plenty of water First pre-cook the eggs: Place eggs in saucepan and cover with cold water. Bring to a boil, then put the lid on turn the heat off. Let sit, covered, for 11 minutes if eggs were room temperature or 13 minutes if they were cold. This will make PERFECT hard boiled eggs with pure yellow yolks (no green!) Cool the eggs in cold w