Guuuuuyyyyys. I know I haven’t posted a non-dessert recipe on here in a while. That’s mostly because I haven’t been cooking—I’ve been GRILLING. Ever since I moved in and have been getting settled, I’ve started using my awesome new grill non-stop. A lot of that has been slapdash marinating or brining and then throwing things on the grill as fast as I can. Not really “recipes”, per se. But *this* is the real deal, and I couldn’t wait to share it.
Behold, cheesy rosemary sweet potatoes on the grill.
I mean, that’s just ridiculous. I’ve been experimenting a lot with foil packet veggies (it’s my fave way to do cauliflower on the grill), and this is my favorite find yet. You can still make these if you don’t have rosemary (or could substitute fresh sage), but the rosemary really elevates it.
I *am* working on a bigger post on grilling for first-timers. I definitely can’t claim to be an expert yet, but I’ve done a lot of experimenting and reading up, with a lot of success, so hope to make the subject feel a little less daunting for other first-timers. I’ll share my favorite marinades and rubs, different ways to prepare veggies, tips for moist and not overcooked meat, and how to make sure you cook things to a safe temperature. So stay tuned!
So…I’ve been chastising myself lately for my diet. Between crazy work schedules, travel, and being on crutches, I’ve just been a bit too reliant on Uber Eats and definitely lacking in fruits and veggies. It’s kind of amazing I don’t have scurvy.
Then this morning as I was working I decided to finally get around to watching “What The Health?” on Netflix, which talks through a lot of the things wrong with our diets and how that’s impacting our health, and the medical establishments and lobby groups that are set on keeping it that way.
Its basic conclusion is that we’re meant to eat plant-based diets, and that anything else is unhealthy. It’s definitely an interesting watch, and while I don’t completely agree that meat is the devil—I grew up on a family-run cow farm, after all, and I also believe that God designed us to eat some meat—I 100% agree that we’ve totally screwed up our food chain in so many ways and that a heavier plant diet is a good thing, and overall it guilted me REAL HARD into really putting on my adult pants today.
So I did some digging on plant-based diets and found some recipes that I want to try to rotate into my everyday routine. This was the first one I came across that made me go “Hmm!” The flavor combos are awesome, it’s easy to make, I’m a sucker for a good tahini sauce, and I’m hoping it’ll make an awesome lunch for a couple days this week as well. For a non-pasta vegetarian meal, I’m totally on board with this one!
Full disclosure: I have no idea if this recipe is truly Pakistani, nor do I know what “kima” is.
But I *do* know that it’s delicious, filling, healthy, and easy. That’s a dinner grand slam in my books.
My sister has been making this for her family for quite a while, and she made it for us while I was visiting my parents a couple years ago. I fell in love with the incredible aroma and flavors of the spice combination. It’s truly what makes this dish special.
But it has a lot more going for it. It’s chock-full of veggies, across the color spectrum (something that I’m usually desperately needing). It’s also super satiating, with a one-two-three punch of the fat in the butter (don’t skimp on this), the lean ground beef, and the fiber-full vegetables.
It clocks in at around 320 calories per serving (if you make 6 servings out of the batch), which is great if you’re trying to keep your calories down but not feel hungry all the time.
And best of all, this recipe is super easy to make, a one-pot standby. It only takes about a half-hour total, and only requires you to do some vegetable chopping and throw everything into a pot. I made two desserts while putting this together a couple weeks ago, because I didn’t have to spare any brainpower for it. So I’m kind of in love.READ THE POST