Extra Schmaltz!

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,