Cumin Kefta (Meatballs)

Have you ever had one of those days when you open the fridge or the pantry and just stare trying to figure out what to make for dinner? Well, stare no more, this is a super easy and delicious meal that you can whip out in less than 20 min.


What You Need:

1 lb. lean ground beef
1/4 cup chopped parsley
4 garlic cloves, crushed
1 egg
1 tsp cumin
1/2 tsp all spice
1/2 tsp. onion powder
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
1 Tbsp breadcrumbs
salt and pepper to taste
2 cans tomato sauce

What To Do:

1. In a large bowl, combine ground beef, garlic, egg, parsley, bread crumbs, and all the spice. Mix well.
2. Shape into finger-shaped or round meatballs. Set aside.
3. Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
4. In a large saucepan, add the tomato sauce, same amount of spices used in the meatballs mixture. Let simmer for 5 min.
5. Add the browned meatballs and cook for 7-10 min.
6. Serve with cooked pasta, white rice, bulgur, or crusty French bread.

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Enjoy!

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Cumin Kefta (Meatballs)

Mexican Pizza

Anyone who knows me knows that I LOVE (major understatment) Mexican food. I try my best to make Mexican dishes at home, at least I control the calories. This Mexican Pizza is delicious, very filling, easy and super fun to make. You can adjust the ingredients to your liking and you can choose your toppings.

Recipe Adapted from Delicious Meliscious

What You Need:

1/2 lb ground beef
1 onion, chopped
1 jalapeno, diced (optional)
1 package taco seasoning
1/4 cup water
4 wheat tortillas
cooking spray
1/2 red onion, chopped
1/2 green bell pepper, diced
1/2 can (8 ounces) refried beans
1 cup diced tomatoes
1/2 cup taco or enchilada sauce
1 cup shredded cheese
sliced olives, optional

What To Do:

1. Over medium heat, cook the ground beef until brown, drain. Return to the heat and add the onion & pepper, taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.
2. Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven. Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet.
3. Microwave the refried beans for 1-2 min or until spreadable.
4. Lay 2 tortillas out on a baking sheet; top each with a spoonful of the beans, ground beef, and 1/4 cup cheese. Top with another tortilla and lightly press down.
5. Top the second tortillas each with 1/4 cup taco or enchilada sauce. Layer with diced tomatoes, cheese, red onions, green bell pepper, and a few green olives.
6. Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.

Enjoy!!

Mexican Pizza

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

I first tried porcupine meatballs at one of my friend's house and I liked it so much that I wanted to try making it myself and maybe adding an itty bitty Moroccan twist to the recipe.



Porcupine Meatballs

What You Need:

1 lb. of lean ground beef
1 small onion, diced
1/4 cup chopped parsley
2 garlic cloves, crushed
1 egg
1/2 cup uncooked rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
salt and pepper to taste
2 Tbsp. Olive oil
1 can of tomato sauce
1 can of diced tomatoes
water or beef broth
1/2 cup cheddar cheese for garnishing

What To Do:

1. In a large bowl, combine ground beef, onion, rice, egg, parsley, and all the spice. Mix well.
2. Shape into medium-sized meatballs. Set aside.
3. Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
4. In a baking pan, place the browned meatballs and cover with diced tomatoes, tomatoes sauce and 1/2 cup water or beef broth.
   
5. Bake in a 350 degrees preheated oven for 55 minutes until meatballs are tender and sauce is reduced.
   
6. In the last 10 min, sprinkle with the cheddar cheese and return to oven until cheese is melted.
   

Creamy Garlic Mashed Potatoes

What You Need:

4 big russet potatoes
4 garlic cloves, crushed
3/4 cup heavy cream, or half and half
1/4 Parmesan cheese
1 Tsp salt

What To Do:

1. Peel and dice potatoes (all same size so it cooks evenly). Place in a large saucepan, add salt, and cover with water. Bring to a boil and cook the potatoes for about 25 min or until they fall apart when poked with a fork.
2. Heat the heavy cream and the garlic in a medium saucepan until simmering. Remove from heat and set aside.
3. Remove the potatoes from heat and drain off the water. Mash well and add the garlic and cream mixture and Parmesan cheese. Stir well to combine.
   
4. Let stand for 5 minutes so that mixture thickens and then serve.

Enjoy!

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

Mini Meatloaves

What You'll Need:

1 pound ground beef
2 eggs
1/2 cup Italian seasoned breadcrumbs
1 yellow onion chopped
1 green pepper finely diced
2 garlic cloves minced or crushed
1 tsp red pepper flakes
1 tsp smoked paprika
Salt and Pepper to taste

What to Do:

1. Preheat oven to 400 degrees
2. in a large mixing bowl, combine meat, eggs, breadcrumbs, garlic, onions, peppers, and all the spices
3. Mix by hand for about five min or until mixture is well combined
4. Pack the mixture into the muffin cups until they are even with the top of the tin
5. Place on a baking sheet to catch the dripping
6. Reduce oven to 375 and bake meatloaves for 30 min or until top is browner and the juice runs clear
7. Add a little zip by topping the loaves with thin layer of ketchup, or barbecue sauce (pictured) prior to baking.

Enjoy!

Mini Meatloaves

Zucchini Stuffed with Ground Beef

Yummy, easy, and healthy way to cook zucchinis. This dish is great as a summer barbecue side dish or for an elegant dinner.

What You'll Need:

3 medium zucchinis halfed lenghtwise
1 pound ground beef
4 Tbsp olive oil
1 can diced tomatoes, drained
3/4 cup fresh parsley, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced or crushed
1 tsp cayenne pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp ground saffron (optional)
Salt and pepper to taste
1 cup cheddar or parmesean shredded cheese or any other cheese of your liking

What To Do:

1. Sprinkle zucchini halves with salt and pepper. Heat 2 Tbsp oil in a large skillet, sautee the zucchini halves for 3-4 min on each side over medium heat. Drain on paper towel and set aside.
2. Add the remaining oil to the skillet, sautee onions and garlic until golden, stir in ground beef, parsley, and all the spices. Cook for 5-6 min or until meat is brown.
3. Add diced tomatoes and let simmer for 10 min.
4. Preheat oven to 350 degrees.
5. Place zucchini in a baking pan and fill or spread them with the ground beef mixture (about 2 Tbsps of mixture on each half)
6. Top with cheese and bake for 20 min or until zucchini is tender.
7. Serve warm or cold.

Enjoy!

Zucchini Stuffed with Ground Beef

Potatoes Gratin with Ground Beef

Layered potatoes with ground beef, cheese, and Bechamel Sauce? Yes, Please! This dish makes the perfect comfort food and best of all, it's easy to make!

What You'll Need:

2 pounds Yukon potatoes, peeled
3 to 5 garlic cloves, chopped
3 tbsp olive oil
2 onions, sliced lenghth wise
1 pound ground beef
2 tablespoons chopped fresh parsley
1 tsp cumin
1 tsp paprika
Salt and pepper
1/2 cup cheddar cheese (or any cheese you like)

For the bechamel sauce:

3 tbsp butter
3 tbsp all purpose flour
2 cups milk ( I use 2%)
Salt, pepper, and nutmeg to taste

What To Do:

1. Preheat oven to 400 degrees F.

2. Slice the potatoes thinly and broil them in a saucepan for about 10 min (make sure they are not too tender)

3. Meanwhile, heat oil in a skillet, add onions and garlic. Cook until golden about 2-3 min, add ground beef, parsley, and all the seasoning, mix well, cook until meat is brown. let it simmer on low heat.

4. Now we make the bechamel sauce: In a mdedium saucepan, melt the butter, add the flour while whisking constantly until you get a thick paste, add the milk (little by little), continue to whisk. We don't want to see lumps in the sauce but if you get them don't panic, just keep whisking. You will get a smooth mixture, season with salt and pepper and nutmeg. set aside.

5. Butter the bottom and sides of a baking casserole, about 3 1/2 inches deep. Layer half of the potatoes in the bottom, pour half of the ground beef mixture on top, then repeat in this fashion until all the potatoes and ground beef have been used. End the top with bechamel sauce and lastly, sprinkle the cheese.

6. Bake for 10 to 15 min, or until the potatoes are very tender and have absorbed all the sauce; the top of the potatoes should be golden brown with darker brown splotches here and there.

7. Serve in its own casserole, or dish up individual portions, sprinkling each with a little chopped fresh parsley.

Enjoy!

Potatoes Gratin with Ground Beef

Kefta & Eggs Tajine (Moroccan Meatball with Eggs)

Kefta Tajine is one of my favorite Moroccan dishes. It is a flavorful, quick, easy, and an everyday family meal. Usually cooked and served in a tajine (see picture below) with warm bread. Unfortunately, I don't own an actual tajine, so I used a shallow saucepan instead. By the way, the kefta (meatball) sauce makes a great sauce for pastas (without the eggs, of course).

Picture Source: http://www.kaboodle.com/

What You'll Need:

1 lbs ground beef or veal
1 large onion, finely diced
4 garlic cloves, crushed
1 cup fresh chopped parsley
5 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (optional)
1 tsp cumin
1 tsp smoked paprika
1 12oz can peeled, chopped tomatoes ( I use tomato with basil)
5 eggs

What To Do:

1. In a large bowl, combine and knead the ground meat, 1 tbsp olive oil, onion, half the garlic, chopped parsley, salt, black and cayenne pepper, paprika, and cumin until well mixed. Rinse your hands in cold water, then gather a bit of the mixture into your hands and roll it into a small ball. Repeat with the remaining mixture. Set aside.
2. Heat the olive oil in a tajine or a large shallow saucepan. Add the onions and the remaining garlic, sautee for 1-2 minutes over medium heat.
3. Add the meatballs and cook for 10 minutes, turning them occasionally so they cook evenly.
4. Halfway through cooking the meatballs, stir in tomato and mix well.
5. Cover and let simmer for 2-5 minutes over medium-high heat. When the mixture is thick (to your liking), break the eggs over it.
6. Cover, reduce the heat and cook for 3 minutes or until eggs are cooked. Sprinkle with fresh chopped cilantro. Serve in the pan with bread.

Enjoy!

Kefta & Eggs Tajine (Moroccan Meatball with Eggs)