Pakistani Kima

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.

30-minute Pakistani Kima, full of veggies, protein, and aromatic spices, and comes together for a healthy & easy dinner

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.

30-minute Pakistani Kima, full of veggies, protein, and aromatic spices, and comes together for a healthy & easy dinner

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.

30-minute Pakistani Kima, full of veggies, protein, and aromatic spices, and comes together for a healthy & easy dinner

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 more…]

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Pasta with Spinach, Tomato, & Feta

Somehow I totally forgot about this recipe.

Pasta with Spinach, Tomato, & Feta

I started making it in college, and pretty soon it was my standby recipe. I made it at least once a week while I was doing my internship, and later once I moved to Atlanta. Sometimes multiple times a week. It was easy and cheap, came together in the time it took the pasta to cook, and felt kind of fancy. Before I started this blog I basically had a 3-recipe rotation…

pasta with spinach tomato & feta tomatoes cooking

Then somehow I totally forgot about it once I started trying out lots of recipes for this site. But when I was at the grocery store last weekend trying to figure out what to do for dinner (since my Kroger was totally out of avocados, which I’d kind of needed), I saw these beautiful heirloom tomatoes and this recipe popped into my mind. It’s very forgiving, the veggie amounts aren’t super exact and neither is the feta amount. You could substitute kale for spinach, though it definitely would change the texture a little. I recommend this for a night where you just need something on the table fast, and want fresh, healthy ingredients. [Read more…]

Roasted Salmon with Shallots & Tomatoes

Summer means simplicity.

Roasted Salmon with Shallots & Tomatoes

This recipe practically screams summertime. Flaky roasted fish? Check. Juicy, wrinkly roasted tomatoes? Check. A side of roasted okra? Double check.

Roasted Salmon with Shallots & Tomatoes 2

I wanted to grill the salmon but my grill was malfunctioning, so I went for this instead. And, boy, was that the right choice! The shallots and garlic sink into the flavor of the salmon, and it’s all just so…simple. [Read more…]

Using up my leftover veggies (Frittata with Summer Squash, Tomatoes, & Scallions)

I’ve always kind of had an irrational fear of making frittatas (or frittate as the Italians would say). I think it probably stems from the time I made a quiche for my breakfast day at work, and realized once I got ready to serve it that the egg was still runny. So, panicked, I ran to the kitchen and threw the entire quiches (yes, there were two) in the microwave and started re-cooking them. Suffice to say, it was a bit stressful and I was terrified I’d make all my co-workers sick with partially-cooked egg.

But I’m realizing how silly it is to be scared of frittatas, because they’re about the best, easiest, most versatile food you can make. It’s basically an open-face omelette—in fact, “frittata” comes from the Italian word for “to fry”. What’s truly excellent about it is that it’s what I call a “kitchen sink” food—meaning you have a basic base (in this case eggs, a little milk, seasoning, & cheese) and then you can add whatever you happen to have on hand to finish it off.

In this case I am still trying to use up the gobs of summer squash and scallions that came in my CSA box a week and a half ago, and I had some lovely tomatoes sitting around as well. But you could put whatever you want in here…zucchini, peppers, any other veggie, different types of cheese, fresh herbs (yes please!). The biggest thing is determining which things need sauteed first. Good rule of thumb:  if it won’t be cooked to the right consistency with about 10 minutes in an egg mixture in the oven (tomato, for instance), you should cook it up first. You can saute it, or roast the veggies to add some lovely flavor, or if you have leftover cooked veggies you can throw them in too.

[Read more…]

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