Cumin

Video: Mexican Couscous

Submitted by Amanda on


Here's a favorite, speedy side dish. We ate it alongside bean burritos (cheese, onions, peppers, beans) that can easily be put together while waiting for the microwave to beep.

Please either ignore or be amused by my hungry child's voice in the background. She's saying "Oooo" as I stir in the vegetables and squeezes in a few hiccups. But you know what? She's right where I want her to be. I want her to learn to love cooking healthy foods, too.

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Morrocan Quinoa Salad

Submitted by Amanda on

Morrocan Quinoa Salad


Recipe for Morrocan Quinoa Salad

  • Quinoa about 1.5 cups uncooked
  • 1 cube frozen celery onion mixture
  • 1 lb. carrots
  • 3 large garlic cloves, minced
  • 8 olives, sliced
  • 3 banana peppers, sliced
  • 1/8 cup red onions, diced just large enough to appreciate the color
  • 1.5 teaspoons cumin
  • .5 1 teaspoon herbed salt
  • 3 T Olive Oil
  • 1 T lemon juice
  • Parsley or cilantro garnish

Slice carrots equal size and put in microwave safe bowl. Add the cube of frozen celery instead of additional water. Microwave on high 4-5 minutes until carrots are easily pierced with a fork. Remove bowl from microwave, add half the cumin and all the garlic. Stir. In serving bowl, put quinoa, add carrots scraping liquid and flavors out, too. Add olives, onions, and peppers. Stir. Drizzle olive oil, lemon, and sprinkled and remaining cumin salt over top. Stir. Serve room temp to warm. Garnish if desired.

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Falafel Recipe from Parents Magazine-Tried and True Recipe

Submitted by Amanda on

Falafel on the Griddle. . .what was left


Recipe for Falafel

Recipe from Parents Magazine March 2010

  • 1 can garbanzo beans, rinsed and drained
  • 1 carrot
  • 2 Tablespoons tahini (Sesame Paste)
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons flour
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1 Tablespoon water
  • Olive oil

Put beans, carrots, and garlic in a food processor and chop. Add remaining ingredients and stir. Grease a jelly roll or similar pan. Form falafel into half-dollar-sized patties and place on pan. Brush olive oil on top of falafel. Bake at 425 degrees 10-14 minutes, turning once. (I generally do 7 minutes on each side, but the original recipe says 10 minutes.)

Serve on pitas with vegetables and a yogurt dip of your choice.

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First Menu Plan of the New Year

Submitted by Amanda on

Watching the Airplanes


It's been so long since I posted a menu plan--not because I didn't have one, but because there were other things to talk about. Plus, there were the holidays when you generally just think of leftovers for every meal.

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