Greek Meatballs with Lemon and Spinach Orzo

Orzo is a staple in my home! I have had many "meals" composed of only orzo. Today, I decided to try to make a full meal out of it and actually have other components...like the main dish. These meatballs are quick and simple to make.

For the meatballs:
1.5 lbs ground beef (or lamp)
Salt and Pepper
1/4 cup chopped fresh mint
2 tablespoons red onion, minced
1 tablespoon oregano
1/2 teaspoon cinnamon
3 cloves garlic, minced
1 egg
Zest and juice of 1 lemon
1 cup panko/bread crumbs

In a large bowl, using your hands, combine the above ingredients. Form the meatballs, making between 20-24 small meatballs and place them in a glass baking dish. Bake at 450 degrees for 15 minutes. Then raise to a broil and cook for an additional 2 minutes.

For the tzatziki:
1 cup greek yogurt
1 small cucumber, deseeded, drained, and chopped
1 garlic clove
Zest and juice of 1 lemon
Salt

In a small bowl, combine the above ingredients. Salt to taste. Allow for the flavors to meld for 30-60 minutes prior to serving. Great for topping the meatballs!

For the orzo:
2 cups orzo
4 cups broth (I like using vegetable broth)
2 cups spinach
Juice from two lemons

Bring the broth to a boil and add the orzo. Cook until almost all the liquid has been absorbed. Add the spinach to the pot and turn off the heat. Add the lemon juice and mix well. Serve immediately.

Turkey Stuffed Sweet Potatoes

When I was in Sprouts the other day, I came across purple sweet potatoes. Of course I had to buy a couple. They looked just too good. I have gotten addicted to purple cauliflower, so I figured this had to be good. I'm attempting to keep things healthy and am wanting to increase my fiber and protein in my diet. This was surprisingly tasty!

1 lb ground turkey
1 can (8 ounces) black beans, drained and rinsed
1 teaspoon chili powder (more if you like spice)
1 cup frozen yellow corn
1 yellow onion, diced
2 tablespoons taco seasoning
4 large purple sweet potatoes (or regular)
1/2 cup cheddar cheese

Preheat the oven to 450 degrees.

Poke the potatoes with a fork and cook through in the microwave. Cut long ways in half and scoop out the inside and discard. Brown the turkey in a medium sauté pan. Remove from heat and add to large bowl when done.

Meanwhile, heat the beans and three tablespoons of the minced onion, with the chili powder. Remove from heat and mash. Add and mix to the turkey. Add the corn, onion and taco season and mix well. Add the turkey mixture to the centers of the potatoes, top with the cheese and bake in a glass dish for about 15 minutes. Remove and add any additional toppings such as avocado, yogurt (or sour cream), and hot sauce.

Rainbow Trout with Garlic, Lemon, and Herb Sauce

My fiancé has encouraged me to post on this blog again. I have neglected it for way too long. Besides, I think he just likes me cooking new things for him (not a bad thing at all!). It is well known among my loved ones that I do not like fish. I have discovered that I do like certain ones (like three of them). Rainbow trout is one of those. I served it with sautéed green beans and purple cauliflower with a goat cheese sauce.

2 filets of rainbow trout (skin on)
2 tablespoons olive oil
1/2 teaspoon each of thyme, oregano, parsley
3 large garlic cloves, diced
3 tablespoons fresh lemon juice
2 tablespoons white wine
3 tablespoons softened butter

Heat a grill pan over medium-high heat. In a small bowl, combine the olive oil, herbs, garlic, lemon juice, and white wine. Place each filet onto a large piece of aluminum foil. Top each with a generous amount of the olive oil mixture. Add one tablespoon of butter on top of each filet and folder the foil, sealing all edges. Cook the filets for about 5-7 minutes on each side.